Latest / The Scotchy Bourbon Boys / The Bourbon Lifestyle Will Change How You Think About Whiskey Exploring the Maker's Mark Tastemakers Series: Chef-Inspired Spirits

Transcript

The Bourbon Lifestyle Will Change How You Think About Whiskey Exploring the Maker's Mark Tastemakers Series: Chef-Inspired Spirits · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  Speaker 1: Their spirits honor their roots and reflect their originality as makers, their integrity as producers and their passion for crafting spirits from grain to glass.
• 1:17
  Speaker 1: Their Michelon Reserve line reflects their story from the start to the bottle, to your glass, with unique weeded and rye bourbons and also rye and wheat whiskeys.
• 1:28
  Speaker 1: The Michelon brand is easy to sip.
• 1:31
  Speaker 1: It might be a grain-to-glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:48
  Speaker 2: We'll be right back.
• 2:04
  Speaker 2: Yeah, we're the Scotchy Bird and the Boys Raising the hell and making some noise.
• 2:10
  Speaker 2: Yeah, we're the Scotchy Bird and the Boys.
• 2:14
  Speaker 2: We're here to have fun.
• 2:31
  Speaker 2: We're here to have fun, yeah.
• 2:52
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:06
  Speaker 1: Let's see what I got to do here, I know what I got to do here.
• 3:10
  Speaker 1: Somehow I stopped it.
• 3:12
  Speaker 1: Okay, let's see.
• 3:19
  Speaker 1: Oh, I got to get off a full screen.
• 3:20
  Speaker 1: All right, there we go.
• 3:21
  Speaker 1: Click on that to go forward.
• 3:22
  Speaker 1: All right, there we go, ready to go Tiny here tonight, excited about what we're going to be doing tonight.
• 3:26
  Speaker 1: We're going to be talking a little bit about the bourbon lifestyle.
• 3:31
  Speaker 1: I want to cover that, because the bourbon lifestyle we've known a lot of people that have lived it.
• 3:36
  Speaker 1: I mean living the bourbon lifestyle.
• 3:38
  Speaker 1: It's like there's different levels but at the same time, it's pretty damn cool to live a bourbon lifestyle and we're going to get into all the different things that let's like that.
• 3:51
  Speaker 1: Right there, let's get that out of the way.
• 3:52
  Speaker 1: Nope, I guess I'm going to spill stuff.
• 3:55
  Speaker 1: All right, there we go.
• 3:57
  Speaker 1: All right, but all the different things that happen in a bourbon lifestyle, we're going to be talking about that tonight.
• 4:02
  Speaker 1: Um, again, I'm by myself, uh, which this happens from time to time, which I really enjoy.
• 4:09
  Speaker 1: I like to pay attention to what everybody.
• 4:12
  Speaker 1: Let's see, we're gonna go over here.
• 4:14
  Speaker 1: Get over here so I can monitor comments on facebook.
• 4:18
  Speaker 1: It's so funny because I had it all set up, but as soon as you share screen.
• 4:23
  Speaker 1: Everything gets up, but there's a lot of people on tonight.
• 4:26
  Speaker 1: A question for anybody out there that was watching on Facebook if you could leave a comment did the actual theme song lock up?
• 4:35
  Speaker 1: From the video standpoint?
• 4:36
  Speaker 1: I couldn't tell.
• 4:37
  Speaker 1: It's hard for me to tell these kind of things while it's happening, and so it looked like it could have been, but if I just wanted to know what happened, uh, let me know.
• 4:48
  Speaker 1: If it was all good and you got, you could hear it, hopefully.
• 4:52
  Speaker 1: I did a couple things to make sure that everything's working.
• 4:55
  Speaker 1: We're working out the technical difficulties with everything that's happening with the new studio.
• 5:00
  Speaker 1: One of the things I did what was really cool was I collected barrel staves from some old barrels, some new barrels, from all different places around the country and then I sanded them.
• 5:20
  Speaker 1: I stained them with the polyurethane country and then I sanded them, I stained them with the polyurethane and then I basically put them on my bar as a bar face and wrapped it around the sides and my bar now looks like a rectangular barrel.
• 5:35
  Speaker 1: It's kind of cool.
• 5:37
  Speaker 1: You can kind of see it a little bit.
• 5:39
  Speaker 1: But we got the Scotchy Bourbon Boys logo up front and everything and like to get that going and everything.
• 5:46
  Speaker 1: There we go.
• 5:50
  Speaker 1: Someone likes my beard?
• 5:51
  Speaker 1: No, we're not into drinking one full bottle.
• 5:55
  Speaker 1: That's a nice of you.
• 5:58
  Speaker 1: I think it's aiyah for saying hi, and.
• 6:03
  Speaker 1: But getting back to the bar, that's.
• 6:07
  Speaker 1: It took me about a month to do the bar, which you know I was really kind of.
• 6:14
  Speaker 1: What would you say?
• 6:15
  Speaker 1: I can you know, next time what I'll do is I'll have some pictures of it to show you the whole bar.
• 6:22
  Speaker 1: I've got some pictures and right now I don't want to get into, you know, getting into the whole search and everything.
• 6:29
  Speaker 1: While we're live, tonight's podcast, I'm excited about uh, with this maker's mark.
• 6:35
  Speaker 1: Uh, taste master siri, taste makers series.
• 6:40
  Speaker 1: I mean, how can you not remember it?
• 6:41
  Speaker 1: I mean, makers is in the action and we're doing makers mark and it's in the actual taste makers name of this series and it's pretty exciting because it's chef inspired.
• 6:53
  Speaker 1: So I'm, I'm, I was able to get a bottle at uh, my place.
• 6:58
  Speaker 1: Uh, shout out to rick uh, thank you.
• 7:01
  Speaker 1: So, not that he whatever, but uh, what he does as far as running a state agency, he's spectacular at it.
• 7:09
  Speaker 1: Uh, he completely does everything by the book fair.
• 7:13
  Speaker 1: Uh, you, basically, if you do all the right things and you're you know there's not any kind of uh, what would you say any kind of extra activity that goes on that you can see across the country, like how people do things.
• 7:29
  Speaker 1: There's even liquor stores that have if you buy, you get points and then that allows you to use those points to buy better bottles.
• 7:37
  Speaker 1: The state of Ohio isn't like that.
• 7:39
  Speaker 1: It's like you can't earn points, you can't do this.
• 7:42
  Speaker 1: It's kind of put it out when you got to put it out and first come, first serve.
• 7:46
  Speaker 1: It works out really great at my store.
• 7:50
  Speaker 1: But so then, with all that said, remember wwwscotchiebourbonboyscom for all things.
• 7:57
  Speaker 1: Scotchie Bourbon Boys, scotchie bourbon boys, scotchie bourbon boys merchandise labels, uh, and you know, uh, glenn karens, like this one that I'm tasting in tonight, this perfect whiskey tasting glass, which a lot of you already have.
• 8:15
  Speaker 1: But if you want one, you can get one off there, or you can contact me and I will work it out for to to get you one, all right.
• 8:23
  Speaker 1: And then also our bios.
• 8:25
  Speaker 1: Uh, ai is coming in to what we, what I do and how I do it.
• 8:31
  Speaker 1: It allows me to do a lot of things that I was not able to do before and I can write.
• 8:37
  Speaker 1: It allows me to write some I've never been able to write and some of the cool things, some of the imagery that you see is on and you know.
• 8:47
  Speaker 1: Check out, you know our bio and find out all about the Scotchie Bourbon Boys.
• 8:53
  Speaker 1: Remember, we're on Facebook, youtube, instagram and X.
• 8:55
  Speaker 1: Also on all the major podcast formats Apple mainly Apple, apple iHeart and Spotify podcast formats mainly Apple iHeart and Spotify.
• 9:04
  Speaker 1: But if you can find us, you listen to something, we're probably on it.
• 9:08
  Speaker 1: We aren't on TikTok because TikTok we decided a long time ago not to promote that.
• 9:20
  Speaker 1: It should come right to that platform.
• 9:21
  Speaker 1: We did not want to do that.
• 9:23
  Speaker 1: We put our time into YouTube and Facebook.
• 9:26
  Speaker 1: But no matter how you listen or watch us, remember like, listen, subscribe, comment and leave good feedback.
• 9:34
  Speaker 1: All helps us.
• 9:35
  Speaker 1: We are moving and grooving.
• 9:38
  Speaker 1: This keeps getting better and better as we go.
• 9:41
  Speaker 1: I'm wondering.
• 9:43
  Speaker 1: I'm just not seeing the kind of reload.
• 9:45
  Speaker 1: I gotta reload up this and see what's going on.
• 9:48
  Speaker 1: I haven't had a comment in a while.
• 9:51
  Speaker 1: Let's just go back and maybe I gotta, because one of his, his favorite cores and and I would.
• 9:57
  Speaker 1: There we go and I'm sure.
• 9:59
  Speaker 1: No, there we go.
• 10:01
  Speaker 1: So we're still going and it's still there.
• 10:04
  Speaker 1: Good, bigger.
• 10:05
  Speaker 1: I didn't lose anything.
• 10:07
  Speaker 1: Everybody's obviously listening, uh, and you know whatever.
• 10:13
  Speaker 1: You know, the comments and the feedback means so much to us.
• 10:17
  Speaker 1: So, uh, we check it out.
• 10:19
  Speaker 1: We just keep getting bigger and bigger.
• 10:21
  Speaker 1: I'm excited for all the things that we're able to do.
• 10:25
  Speaker 1: I'm getting a little bit more.
• 10:27
  Speaker 1: Of course, we respond to the comments if we do see them, but I'm actually doing a podcast so I'm not looking at all the comments.
• 11:28
  Speaker 1: I miss a few Someone's on me for that.
• 11:31
  Speaker 1: That's fine, especially if I start tasting and then everything can go south from there too.
• 11:38
  Speaker 1: But with that said, we're getting ready for tonight's podcast.
• 11:43
  Speaker 1: There'll be a point.
• 11:44
  Speaker 1: There'll be a point we will do the old Louisville Whiskey Company barrel bottle breakdown coming up on this Makers Mark Tastemakers series.
• 11:55
  Speaker 1: I got it, I said it right, and we'll get into some detail there.
• 12:00
  Speaker 1: But one of the things that we got going that I wanted to tell you guys, this is something so cool, I did it today.
• 12:08
  Speaker 1: You guys, I want.
• 12:20
  Speaker 1: This is something so cool, I did it today.
• 12:22
  Speaker 4: Uh, and dimmick kind of got me on to this.
• 12:23
  Speaker 4: But and bear with me.
• 12:24
  Speaker 4: What happens afterwards I'm not going to know.
• 12:26
  Speaker 4: But listen to this Drinking whiskey on the rocks or sipping on a pour.
• 12:29
  Speaker 4: We love to spend time with our crew, listen along and find out how that can be you Spending time with the boys.
• 12:37
  Speaker 4: You don't want to miss us.
• 12:39
  Speaker 4: It's just twice a week, whether it's Ohio, kentucky, new York or South Carolina.
• 12:57
  Speaker 4: Listen along and have a good time.
• 12:59
  Speaker 4: We make sure to leave the bad times behind.
• 13:02
  Speaker 4: We'll be right back, please.
• 13:03
  Speaker 4: I'll have it meat, so show me the way to another whiskey bar when it'll be only too far.
• 13:11
  Speaker 4: Friends of ever close, we will never leave alone.
• 13:14
  Speaker 4: Remember it's got your bourbon boy.
• 13:42
  Speaker 4: Got your back when you're listening to us, by the fire.
• 13:46
  Speaker 4: We will be there for you all the way down to the last ever Bourbon.
• 13:56
  Speaker 4: Yes, please, I'll have it neat, so show me the way to another whiskey bar.
• 14:09
  Speaker 4: Where it'll be, it won't be too far.
• 14:12
  Speaker 4: Friends of heaven, close, we will never be alone.
• 14:14
  Speaker 4: Remember, it's got you, bourbon boy, I got your back when you're listening to us.
• 14:21
  Speaker 4: By the fire, we'll be there for you all, the way down to the last timber.
• 14:28
  Speaker 1: So there's one more part.
• 14:29
  Speaker 1: It's not over yet, but it's totally cool.
• 14:32
  Speaker 1: Listen to this now.
• 14:34
  Speaker 3: I'll get whiskey on the rocks or sippin' on a pour.
• 14:37
  Speaker 1: We love to spend time with our crew.
• 14:40
  Speaker 1: Listen along and find out how bad can be you Spendin' time with the boys you don't want to miss us is just twice a week.
• 14:50
  Speaker 3: Whether it's Ohio, kentucky, milwaukee or South Carolina, you will always have a good time.
• 14:56
  Speaker 3: We make sure to leave the bad times behind you.
• 14:59
  Speaker 3: Bourbon is the blood that makes our lives long.
• 15:01
  Speaker 3: I'm with my friends and neighbors even some across the park.
• 15:05
  Speaker 4: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 15:09
  Speaker 4: Yes, please, I'll have it neat.
• 15:11
  Speaker 1: So show me the way to another whiskey bar.
• 15:14
  Speaker 4: Where it'll be.
• 15:15
  Speaker 4: It won't be too far and, friends of ever close, we will never be alone.
• 15:19
  Speaker 4: Remember it's got you bourbon boys, and come back when you're listening to us.
• 15:25
  Speaker 4: By the fire.
• 15:26
  Speaker 4: We will be before you all the way down to the last inverter.
• 15:41
  Speaker 1: All right, what the heck man?
• 15:43
  Speaker 1: That is something that I can't believe.
• 15:48
  Speaker 1: The way that works, all right.
• 15:50
  Speaker 1: So one guy's like 74,000 subscribers and 10 watching.
• 15:54
  Speaker 1: Well, it's the long lives where you're getting the 10 watching.
• 15:57
  Speaker 1: A lot of the subscribers come from the shorts because we are the Scotchy Bourbon Boys whiskey thieves and we thieve whiskey around the country and we get into some barrels that are fantastic and that is the part of where a lot of our subscribers come from.
• 16:17
  Speaker 1: Very, we're getting close to 75 000.
• 16:20
  Speaker 1: We're also coming up on the podcast, on the audio podcast, our 500th, which is going to be either the last third.
• 16:28
  Speaker 1: It's the last tuesday or thursday of august, so that is going to be our 500th.
• 16:32
  Speaker 1: So, very excited about this.
• 16:35
  Speaker 1: Uh, we can't wait.
• 16:36
  Speaker 1: So what did everybody think?
• 16:38
  Speaker 1: Um, let's see, tiny sounds like setup music.
• 16:44
  Speaker 1: They're very good.
• 16:47
  Speaker 1: That was ai that I wrote the song for and I was.
• 16:53
  Speaker 1: I thought that this I mean, I knew what I wanted to say.
• 16:57
  Speaker 1: I got to give credit to andemic for telling me about suno.
• 17:01
  Speaker 1: Uh, my son told me about it about a year ago, but then now I was.
• 17:06
  Speaker 1: Well, I we've been getting hit hard about the Alabama song, that Steve at the end that we, that we leave everybody with Steve.
• 17:16
  Speaker 1: Steve even noticed that a couple of times I haven't finished with it because it's a lot of paperwork to fill out to dispute it, and then I lost it.
• 17:27
  Speaker 1: I've won 14 disputes and I lost one.
• 17:31
  Speaker 1: But then they said, well, then you shouldn't be officially.
• 17:35
  Speaker 1: What do they call it?
• 17:37
  Speaker 1: They?
• 17:37
  Speaker 1: Anyways, I forget what they do.
• 17:39
  Speaker 1: It's a different that first you dispute it, they say, and then you actually take out the paperwork to you know to, to question that you have the rights to it officially.
• 17:52
  Speaker 1: And they said you dropped this official rights and we won't go any further about closing off this podcast.
• 18:00
  Speaker 1: And so I dropped it.
• 18:02
  Speaker 1: And then they dropped it, which was really, really bizarre.
• 18:06
  Speaker 1: So I don't know what's going on, but at the same time, there's a lot of time and effort to every single one.
• 18:11
  Speaker 1: You got it.
• 18:12
  Speaker 1: So I did this subscribe to the Suno, and then we're going to be using it.
• 18:17
  Speaker 1: So it will be intermittently on.
• 18:19
  Speaker 1: I'm going to see what happens.
• 18:21
  Speaker 1: I'm going to see what happens with the, with it as far as intermittently finishing with the scotchy bourbon boys, I mean with the alabama song, uh, or this particular song, and then I'm gonna basically write a bunch of others and you're gonna be able to see that in the reels.
• 18:41
  Speaker 1: So I'm really excited about this.
• 18:43
  Speaker 1: Coming up with the music, I just have to to figure out how to get it into every single reel and into my actually into the reels, where I can access it and make the reels.
• 18:53
  Speaker 1: Also, I think I remember how to do that when it's from your music and then also get it into the shorts on YouTube.
• 19:01
  Speaker 1: So I'll be playing around with that.
• 19:03
  Speaker 1: Going forward.
• 19:04
  Speaker 1: Now, one of the new segments that we're going to be talking about is the bourbon lifestyle.
• 19:08
  Speaker 1: Now be talking about is the bourbon lifestyle.
• 19:11
  Speaker 1: Now, everybody, what is the bourbon lifestyle?
• 19:14
  Speaker 1: So, in my opinion, the bourbon lifestyle is how you live your life as far as what comes to bourbon.
• 19:27
  Speaker 1: Bourbon is about relaxation.
• 19:30
  Speaker 1: It's about going onto the Kentucky Bourbon Trail.
• 19:34
  Speaker 1: It's about going onto the Ohio Bourbon Trail.
• 19:35
  Speaker 1: It's going around the country visiting distilleries.
• 19:39
  Speaker 1: It's where you stay, and then also what you do besides going to distilleries, what you do when you're out west, besides going to distilleries, what you do when you're out west.
• 19:47
  Speaker 1: You know that's the bourbon lifestyle.
• 19:48
  Speaker 1: Along with what you're, you could go to a chuckwagon camp experience.
• 19:56
  Speaker 1: There's so many different things you can do, but you include a bourbon with you.
• 20:12
  Speaker 1: Know, it's like when you go to the, when you go up to the bar or the and they have a full bar, you, what bourbon you order and what you do to relax, um, what, how you set up your bourbon bar at home, how you set up your back patio, uh, by the fire to coexist, and how bourbon enters into that.
• 20:25
  Speaker 1: It's also, um, there's the, the cigar aspect of it, um, how you pair it, how you pair it with food, uh, what kind of what?
• 20:36
  Speaker 1: What do you?
• 20:37
  Speaker 1: What kind of bourbon, uh, clothing lines do you buy?
• 20:41
  Speaker 1: Do you buy the t-shirts from the distillery?
• 20:44
  Speaker 1: I mean, there are high-end bourbon things and cigar things like lighter your torch that you use, what you use.
• 20:52
  Speaker 1: I mean, I was with.
• 20:55
  Speaker 1: I want to say, let's see, I think I can come up with this.
• 21:02
  Speaker 1: Nope, wrong one.
• 21:05
  Speaker 1: David Sandiam.
• 21:06
  Speaker 1: He is the owner-operator of the House of Commons Bourbon Library in Frankfurt and his bar, in my opinion, epitomizes the bourbon lifestyle.
• 21:23
  Speaker 1: When you walk in, it's elegant, there's jazz playing and the music that's there there might be some of the classic you know that you could hear.
• 21:35
  Speaker 1: You would expect to hear Sinatra.
• 21:37
  Speaker 1: It's a bourbon bar that has exquisite older bourbons along with newer releases that are happening.
• 21:47
  Speaker 1: He's in Frankfurt, so he's got a lot of newer releases, but pretty much it's something for everyone.
• 21:53
  Speaker 1: And then the drinks that they make are out of this world.
• 21:57
  Speaker 1: Him and his staff do some fantastic drinks, but when you're there there's leather couches to sit on.
• 22:05
  Speaker 1: Groups can sit there talk.
• 22:07
  Speaker 1: The bar is spectacular.
• 22:11
  Speaker 1: I went there last Saturday it was Saturday night when I got in there it was crowded.
• 22:15
  Speaker 1: There was a seat at the end of the bar not complete end of the bar, but almost one from the end that I sat down next to, talked to the two people who sat by me throughout the night.
• 22:25
  Speaker 1: I basically Dave was like I've only been there a couple times, got to meet him last time.
• 22:35
  Speaker 1: I've only been there a couple times, got to meet him last time.
• 22:37
  Speaker 1: He is going to be coming on our Scotchy Bourbon Boys bus tour on September 3rd Wednesday September 3rd with the Kentucky Bourbon Boys and sponsored by Revival Vintage Spirits and Bottle Shop in Covington.
• 22:49
  Speaker 1: But David is going along with us and he's just such a great guy is going along with us and I'm going to he's he's just such a great guy.
• 22:56
  Speaker 1: But the I was there.
• 23:00
  Speaker 1: And while we were there last time during bourbon on the banks, brent Elliott showed up with his wife and daughter and Derek Spraveri was with his significant other.
• 23:10
  Speaker 1: She was.
• 23:11
  Speaker 1: I got to sit and talk with her and then CT was with me.
• 23:15
  Speaker 1: We I want to sit and talk with her, and then CT was with me.
• 23:19
  Speaker 1: I don't know exactly.
• 23:20
  Speaker 1: I know their names but not sure enough to say, but the people at the auction from Texas and from Dayton were there and it was just a spectacular time and all I could think about for October, november, december, october, november, december, january, february, march, april, may.
• 23:36
  Speaker 1: So we're in eight months since I've been back, or seven and a half months, and all I could think about is getting back there because it was such a good time.
• 23:45
  Speaker 1: And once again, I was at Whiskey Thief last Saturday shooting a ton of footage.
• 23:51
  Speaker 1: We're going to be doing we're going to be highlighting a video on Whiskey Thief Distilling Company.
• 23:58
  Speaker 1: What they're doing there is spectacular.
• 24:00
  Speaker 1: It's almost beyond.
• 24:02
  Speaker 1: It's crazy.
• 24:03
  Speaker 1: I'm so glad that Whiskey Thief sponsors the podcast.
• 24:05
  Speaker 1: Walter Zausch is super, but I finished up there.
• 24:08
  Speaker 1: It was 94 degrees, I believe.
• 24:10
  Speaker 1: I was there.
• 24:11
  Speaker 1: I was there from 12 to about 445.
• 24:14
  Speaker 1: Drove back to the hotel, got in the hotel and basically was looking at some stuff on the computer and I passed out at about 505.
• 24:26
  Speaker 1: I was going to go to dinner and then go over to the House of Commons and I passed out.
• 24:31
  Speaker 1: I woke up drooling on my pillow at 730 and the computer, you know, kind of like bumping me in the head and it was really kind of cool with everything that was happening.
• 24:41
  Speaker 1: I was tired still.
• 24:44
  Speaker 1: You know how you wake up from a nap and everything, and it took everything.
• 24:47
  Speaker 1: I had to go, but I had planned on going down there for a while so I was very excited and when I got there, the experience that I had with Dave he gave me a blind.
• 24:58
  Speaker 1: We did a blind flight.
• 25:00
  Speaker 1: That was spectacular.
• 25:01
  Speaker 1: The drinks that he had the two drinks I had were just out of this world.
• 25:06
  Speaker 1: So I really kind of loved what he was doing there.
• 25:10
  Speaker 1: And, like I said, that epitomizes where you go to with people, just like the theme song was um, show me the way to the next whiskey bar.
• 25:19
  Speaker 1: Uh, I really believe that's where the lifestyle is, I mean, and you can do it so many, so many different ways, but when you're living the bourbon lifestyle.
• 25:31
  Speaker 1: The bourbon is the, once again, the, the connecting uh glue or the connecting substance that ties in everything that you do, but the bourbon, as far as and it's very you know what kind of bourbons you drink, and all that, but the consumption of the oh, they're, they're.
• 25:53
  Speaker 1: In a bourbon lifestyle there's not any room for overconsumption.
• 25:56
  Speaker 1: Uh, overconsumption is not something that you know, that you do, you're when you're, you're, you're pretty much under consuming, so that you have your wits about you and everybody you meet, uh, you remember, and you have a good time and you're just kicking back and relaxing.
• 26:11
  Speaker 1: So I wanted to cover what, uh, the first part of the bourbon lifestyle I've got.
• 26:17
  Speaker 1: There's so many things that you can obtain and I've obtained throughout, and one of the things was the tool.
• 26:27
  Speaker 1: There was a tool for opening corked bottles of whiskey or wine and it was a specific tool that Dave showed me and instead of using toothpicks like Brad Bonds used to and it was a specific tool that, uh, dave showed me and it, instead of using toothpicks like brad bonds used it.
• 26:38
  Speaker 1: It was a specific tool and it was the coolest thing to how he uncorked a bottle that was had an old cork and how he got out of it and it was the coolest thing and it's all part of the lifestyle your glassware, your decanters, how, how you decanter, where you decanter, what kind of food do you pair and you eat?
• 27:01
  Speaker 1: Do you look forward to having a steak with a maker's mark or do you?
• 27:06
  Speaker 1: You know, this is all part of the lifestyle that we're going to be talking about over the next probably six to ten podcasts.
• 27:13
  Speaker 1: It'll just be part of what we talk about.
• 27:15
  Speaker 1: All right, so that gets us to the makers mark taste taste makers series series.
• 27:24
  Speaker 1: Um, this series and it's going to be a old whiskey, old louisville whiskey company uh, barrel bottle breakdown.
• 27:33
  Speaker 1: But I just want to get into what this series is.
• 27:37
  Speaker 1: It is a private selection, okay, but, um, this one is done by ohlq.
• 27:44
  Speaker 1: It's the first of the series because they haven't done anything like.
• 27:46
  Speaker 1: Normally they would name them something like caramel bomb or caramel mocha bomb, or iced tea, or there are so many different ones Chai tea, latte.
• 27:56
  Speaker 1: There was pumpkin pie, but this one is called OHLQ Tastemaster Series.
• 28:02
  Speaker 1: Chef, vinny Camino.
• 28:05
  Speaker 1: Vinny Camino, yep, camino, that would be it.
• 28:11
  Speaker 1: He runs his restaurant.
• 28:13
  Speaker 1: I'm going to take this.
• 28:15
  Speaker 1: Turn this off right now.
• 28:16
  Speaker 1: Let's do that.
• 28:17
  Speaker 1: His restaurant and I have the.
• 28:21
  Speaker 1: Let's see, I am going to.
• 28:24
  Speaker 1: Should I just drag that over.
• 28:25
  Speaker 1: Oh, we'll see.
• 28:26
  Speaker 1: Yeah, I'm going to drag it over here, so that I'm kind of looking at you but I'm not, so let's see.
• 28:32
  Speaker 1: Okay.
• 28:35
  Speaker 1: So this limited collection showcases three distinct expressions only available in Ohio.
• 28:40
  Speaker 1: The series represents a unique collaboration between the art of distilling and the expertise of three James Beard nominated Ohio chefs, demonstrating how local influence can reimagine a classic spirit.
• 28:54
  Speaker 1: The program features creations by chef of avishar barua okay, I'm sorry if I killed that from columbus.
• 29:04
  Speaker 1: Chef vinnie camino from cleveland and chef jose salazar I look at that, I got one right from cincinnati.
• 29:11
  Speaker 1: Each chef has crafted a custom blend through the private barrel selection program, drawing inspiration from their diverse backgrounds and culinary philosophies, with a nod to their local communities.
• 29:24
  Speaker 1: These expressions not only highlight the chef's individual talents, but also celebrate the rich tapestry of Ohio's food and beverage landscape.
• 29:30
  Speaker 1: Learn more about each chef's contribution to the series below.
• 29:33
  Speaker 1: To mark this release that these three talented chefs will join ohlq in a bottle signing on june 26th, from 5 to 7 pm at giant eel market district in columbus and guess what that's happening?
• 29:44
  Speaker 1: That was happening right before the podcast was trying to get them on, but it looks like we're going to be.
• 29:48
  Speaker 1: You know the event and it looks like I'm going to be doing some interviews with the chefs.
• 29:51
  Speaker 1: Uh, maybe to go meet them at their restaurants.
• 29:54
  Speaker 1: Uh, at one point talk about the and maybe do facebook lives.
• 29:58
  Speaker 1: We could even do.
• 29:59
  Speaker 1: I could set up, uh, the interviews in a podcast from the restaurant.
• 30:03
  Speaker 1: That's something I'm very excited about this.
• 30:05
  Speaker 1: But the original castrate bourbon used in this limited selection is aged from five and three quarters to seven years after the curated combination of the staves has been added.
• 30:15
  Speaker 1: These special barrels are aged for nine weeks After the curated combination of the staves has been added.
• 30:16
  Speaker 1: These special barrels are aged for nine weeks in the cool climate of Maker's Mark renowned limestone cellar on its historic property.
• 30:22
  Speaker 1: If you take a tour, they take you in and you can see all the private selects getting further aged.
• 30:30
  Speaker 1: All expressions of Maker's Mark private selection are bottled at cast strength, which ranges from 107 to 114.
• 30:36
  Speaker 1: Exact proofs vary by release.
• 30:38
  Speaker 1: This exclusive release will begin hitting shelves the week of June 23, 2025.
• 30:43
  Speaker 1: And that's this week at a price of $74.99.
• 30:46
  Speaker 1: It was like $79 with tax and will be available until sold out.
• 30:48
  Speaker 1: Customers may purchase one of each expression to curate a collection.
• 30:54
  Speaker 1: Use the availability map to find this product's location near you.
• 30:56
  Speaker 1: All right, and then about the barrels the chef avishar of columbus.
• 31:02
  Speaker 1: Born and raised in columbus by bangladeshi in bangladeshi immigrant parents, avishar was planning to become a doctor but became a chef who made national headlines instead.
• 31:13
  Speaker 1: After After training in New York's toughest kitchens, he returned home to blend Bengali flavors, midwestern nostalgia and humor into Columbus' dining scene.
• 31:25
  Speaker 1: In 2022, he opened Joy's, named after his mom and Agni, a playground for seriously fun dining.
• 31:32
  Speaker 1: A two-time James Beard semifinalist and top chef, alum Avishar has been featured in Food Wine and is changing the game without forgetting where he came from.
• 31:44
  Speaker 1: His tasting notes inspired by the char of the backyard barbecue and the honey comforts of Columbus fresh autumnal notes of pumpkin and apple, harmonized with notes of fall spices.
• 31:58
  Speaker 1: According to Aveshar himself, it's straight up Columbus in a glass.
• 32:01
  Speaker 1: He wants to meal parrot with a backyard barbecue of wood-grilled rib-eyes, asparagus and embered potatoes with apple cobbler.
• 32:09
  Speaker 1: For dessert.
• 32:10
  Speaker 1: The steak profile was baked at American Pure.
• 32:13
  Speaker 1: Let's see, okay.
• 32:14
  Speaker 1: Seared French Cuvée 3,.
• 32:17
  Speaker 1: Maker's Mark 46-1,.
• 32:19
  Speaker 1: Roasted French Median 2, and Toasted French Spice 4.
• 32:26
  Speaker 1: Then here's the bottom line Chef Vinnie Camino of Cleveland.
• 32:29
  Speaker 1: Chef Vinnie Camino, a two-time James Beard nominee and finalist, leeds Cordelia Leeds.
• 32:37
  Speaker 1: Cordeliaelia, a restaurant acclaimed for its midwest niche, hospitality and commitment to showcasing its farmers and community.
• 32:45
  Speaker 1: Camino was named the chef of the year by certified angus beef and cordiala no cordelia was tagged best new restaurant by cleveland magazine and one of the top 22 new restaurants in the US by Tasting Table.
• 32:58
  Speaker 1: Camille is the co-founder of Cleveland's Family Meal, a nonprofit organization committed to providing provisions and prosperity to the industry and hospitality families in times of need.
• 33:07
  Speaker 1: He serves as a host chef for Five Star I should be I'm going to give you this Sensation University Hospital Cancer cancer research fundraiser and sits on the board of co-science with which raises funds for the west side market.
• 33:21
  Speaker 1: You know what I'm gonna try to do this.
• 33:22
  Speaker 1: All right, let's put this back up.
• 33:23
  Speaker 1: You can see shaft and then let's see if I share this, if I can see it better.
• 33:27
  Speaker 1: All right, let's try it share.
• 33:31
  Speaker 1: Does it come up?
• 33:32
  Speaker 1: Where is it?
• 33:36
  Speaker 1: Okay, I lost it.
• 33:37
  Speaker 1: All right, that didn't work.
• 33:38
  Speaker 1: Let's try this one.
• 33:39
  Speaker 1: All right, so we're back over here with all stuff and I need to get back to here.
• 33:44
  Speaker 1: All right, that I tried to make that work.
• 33:48
  Speaker 1: All right, it was up on.
• 33:49
  Speaker 1: All right.
• 33:49
  Speaker 1: So let's try that again so y'all can see it.
• 33:52
  Speaker 1: It did work, I see, see, alright, we'll try it again.
• 33:54
  Speaker 1: Do that, do that, Alright, so it's up.
• 33:58
  Speaker 1: So then we gotta come over here.
• 34:02
  Speaker 1: You can see him, alright.
• 34:04
  Speaker 1: The tasting notes A proudly robust steak profile and balanced palate embody the tenacious grit of Cleveland, while around it it missed Midwest sweetness and enhanced by delightful viscosity.
• 34:16
  Speaker 1: His milk pairing is roasted grilled cauliflower with sweet potato, golden raisin, egg roll, dolce and aged Italian cheese.
• 34:25
  Speaker 1: Here it is Baked American puree two Seared fresh cuvee, two Baker's Mark 46, one Roasted fresh menu three and toasted French fries, two.
• 34:35
  Speaker 1: All right, so that's one that I'm tasting.
• 34:37
  Speaker 1: That's the one I got right there up there.
• 34:40
  Speaker 1: And then the last one is Chef Jose Salazar of Cincinnati.
• 34:44
  Speaker 1: Born in Columbia and raised in Queens, chef Jose Salazar built his career in New York's top kitchens before bringing his talent to Cincinnati.
• 34:51
  Speaker 1: Ever since, with legends such as Thomas Keller and Jean Georges, he moved to Ohio to make his own mark.
• 34:58
  Speaker 1: He opened Salazar's in 2013, followed by Mida Safi and Daily.
• 35:05
  Speaker 1: He's showcasing bold, refined Texan Latin American cuisine.
• 35:08
  Speaker 1: A James Beard nominee, jeff Salazar is known for elevating Cincinnati's dining scene while mentoring the next generation.
• 35:14
  Speaker 1: His cooking blends deep-favored with inventive technique.
• 35:18
  Speaker 1: Take notes.
• 35:19
  Speaker 1: A bold palette reminiscent of Cincinnati chili is layered with decadent notes of cinnamon, chocolate and caramel popcorn.
• 35:26
  Speaker 1: He wants to pair it with grilled pork chop, with a bourbon peach and cinnamon glaze, with sweet grilled corn, and his profile is baked American puree.
• 35:34
  Speaker 1: Threeared seared french cuvee one.
• 35:37
  Speaker 1: Makers mark 46 on roasted french indian three and toasted french spice three.
• 35:41
  Speaker 1: All right, so you don't need to know about makers mark, you know that.
• 35:47
  Speaker 1: All right, let's take that off.
• 35:49
  Speaker 1: Stop sharing.
• 35:49
  Speaker 1: So you got to see them and, uh, kind of got to see what's going on, and so that brings us to let's see what does water say?
• 36:00
  Speaker 1: Some speculate that I was there.
• 36:02
  Speaker 1: I can confirm, okay, so they're guys having a fun conversation with me.
• 36:09
  Speaker 1: Hey, darren man, all right, there we go, here we go.
• 36:15
  Speaker 1: All right, so we're up, back up and going.
• 36:17
  Speaker 1: All right, so we are going to do and start the little barrel bottle breakdown of let's go back up to the maker's mark, the case makers series.
• 36:30
  Speaker 1: All right, let's go over there there, all right, and we'll take that back up to the Tastemakers series.
• 36:39
  Speaker 1: It's a private selection and the Louisville Whiskey Company.
• 36:42
  Speaker 1: Check them out.
• 36:43
  Speaker 1: They're down in Louisville.
• 36:44
  Speaker 1: Amin, he actually wished him well In a full recovery he broke his ankle.
• 36:50
  Speaker 1: I'm looking and he's hobbling around, but they're still there, ready to go.
• 36:55
  Speaker 1: He's hobbling around but they're still there, ready to go, ready to serve you.
• 36:58
  Speaker 1: They do some great whiskey there, whiskey and bourbon and rice, and then also everything's in seven years.
• 37:01
  Speaker 1: And gotta check out old will whiskey company.
• 37:03
  Speaker 1: Uh, what, what means in there?
• 37:05
  Speaker 1: Uh, is some really really good whiskey, all right.
• 37:08
  Speaker 1: So the old louisville whiskey company barrel bottle breakdown is as follows uh, it consists of four categories nose, body, taste and finish.
• 37:17
  Speaker 1: Uh, the nose and the body, you can have four knots on the barrel and then you can get up to five knots on the barrel for the taste and the finish.
• 37:25
  Speaker 1: If you have one category that is exceptional, you can give it a buck, which only one category, and so a bourbon can get a sort of 19 out of 18.
• 37:35
  Speaker 1: We've had a couple 15, 16, I think we had an 18 in the past.
• 37:39
  Speaker 1: And so here we go with uh, old louisville barrel bottle breakdown of mayor's mark private select ohio taste makes his chef vinnie camino.
• 37:51
  Speaker 1: So we already went through the the profile.
• 37:55
  Speaker 1: Um water, I would be interesting to think what did you think of that profile, of the profile of Two Baked American puree, two Seed French cuvee One maker's 46.
• 38:15
  Speaker 1: Threeared French cuvee, one maker's 46.
• 38:16
  Speaker 1: Three toasted French meninit and two toasted French spice.
• 38:22
  Speaker 1: You always have one.
• 38:24
  Speaker 1: You're always right there letting us know what that is.
• 38:27
  Speaker 1: I mean, there's other basic things that people have done, but so we're going to get on with this.
• 38:33
  Speaker 1: I like to always taste that in a Scotty bourbon boys.
• 38:36
  Speaker 1: Glen Karen, right there, if you need one, contact me.
• 38:40
  Speaker 1: I got the pour in there.
• 38:41
  Speaker 1: I love it.
• 38:41
  Speaker 1: Oh, it was perfect.
• 38:43
  Speaker 1: Now let's see if I can get that rolling.
• 38:47
  Speaker 1: There we go.
• 38:48
  Speaker 1: It hasn't tripped either.
• 38:49
  Speaker 1: A little bit did mo, oh, don't know.
• 38:54
  Speaker 1: Oh, a little bit did moan, oh don't know.
• 38:56
  Speaker 1: I always have something under there, though, let's see, I wasn't expecting that.
• 39:04
  Speaker 1: I thought it'd be a whole round.
• 39:05
  Speaker 1: Nothing there, nothing there, all right.
• 39:06
  Speaker 1: Oh, you want to see lick it up?
• 39:09
  Speaker 1: There you go.
• 39:10
  Speaker 1: It's alcohol, there we go.
• 39:13
  Speaker 1: Put that, alright.
• 39:16
  Speaker 1: So here we go.
• 39:18
  Speaker 1: What is doing in the glass?
• 39:19
  Speaker 1: I've already fingerprinted this baby.
• 39:24
  Speaker 1: I don't like to fingerprint it.
• 39:25
  Speaker 1: Oh, there it goes.
• 39:26
  Speaker 1: It's not fingerprinted at all, alright one more time.
• 39:29
  Speaker 1: We'll hit that like that.
• 39:30
  Speaker 1: Alright, the glass.
• 39:31
  Speaker 1: The legs are long.
• 39:32
  Speaker 1: They say viscosity is fantastic on this, but the legs get thick and long.
• 39:36
  Speaker 1: Let me eat all the bourbon that I've been doing Just the legs and the glasses.
• 39:39
  Speaker 1: The viscosity in the mouthfeel of the whiskey is fantastic.
• 39:42
  Speaker 1: I think that's probably close to what we had around the campfire.
• 39:46
  Speaker 1: I expect it to be pleasant, dessert, creamy, with a big spice.
• 39:51
  Speaker 1: Well, we're about to find out.
• 39:52
  Speaker 1: So nose on this.
• 39:54
  Speaker 1: There's a lot of cinnamon on this one, but, like you say, a little bit of vanilla but, there's that cinnamon toast with brown sugar.
• 40:14
  Speaker 1: It doesn't have to make their armors more, but it private less.
• 40:16
  Speaker 1: Ah, I have to line that there are makers.
• 40:22
  Speaker 1: More private, less, that's um, if he calls back again, I'll take it.
• 40:28
  Speaker 1: That was noms, but I think he knows that I'm podcasting right now, so I don't think he's trying.
• 40:34
  Speaker 1: I have no idea.
• 40:35
  Speaker 1: Okay, okay, people, people say hi, hi out there in youtube land.
• 40:39
  Speaker 1: Uh, a little bit chocolate too.
• 40:42
  Speaker 1: I suppose that CD had to be a part of that.
• 41:03
  Speaker 1: Oh, that was so good.
• 41:07
  Speaker 1: All right, so there's the nose.
• 41:10
  Speaker 1: Let's see what the body's like.
• 41:22
  Speaker 1: The tasting nose are so weird, because never have I had a tasting of Cleveland or Cincinnati Grit.
• 41:29
  Speaker 1: You know that kind of thing.
• 41:30
  Speaker 1: I do respect what they're trying to do because a lot of times with the big flavors, people who don't taste this would expect it to taste like apple pie.
• 41:37
  Speaker 1: I would say the notes that you're always tasting what you're tasting.
• 41:41
  Speaker 1: Now this one at 111.8.
• 41:43
  Speaker 1: I wanted to say what was that?
• 41:44
  Speaker 1: That you're always dating what you're dating.
• 41:45
  Speaker 1: Now this one, 111.8.
• 41:45
  Speaker 1: I wanted to say that was 11.8.
• 41:48
  Speaker 1: It is a little bit of a shock.
• 41:50
  Speaker 1: You're drinking whiskey, uh, or bourbon, and it's hair proof.
• 41:53
  Speaker 1: The first pour of night usually isn't what you you know you get it on says she's watching over you right now.
• 42:00
  Speaker 1: Okay, thank you, that's all I wanted to know, because I can feel that.
• 42:04
  Speaker 1: But it's a shed inspired maker's mark, what more?
• 42:10
  Speaker 1: I mean, you're talking about hand food with it too.
• 42:12
  Speaker 1: So it's a coveted bottle, I would say.
• 42:14
  Speaker 1: I really think the idea of the Taymaker series is spectacular and I would like to try it on three, especially if I'm going to have chefs on specifically.
• 42:20
  Speaker 1: It would be a great idea.
• 42:21
  Speaker 1: And I go on with it.
• 42:23
  Speaker 1: Wow, the mouthfeel is fantastic.
• 42:38
  Speaker 1: Okay, I'm really liking that.
• 42:41
  Speaker 1: There's also root for asbestos.
• 42:45
  Speaker 1: Aspera, the nose is waking up.
• 42:58
  Speaker 1: A lot of cherry too, like maraschino cherry, and it's a cherry cobbler.
• 43:04
  Speaker 1: That's it.
• 43:05
  Speaker 1: It's like a cherry cobbler, that's it.
• 43:07
  Speaker 1: It's like a tree cobbler.
• 43:08
  Speaker 1: I really like that.
• 43:19
  Speaker 1: Oh, I can't see a picture I refuse to send.
• 43:27
  Speaker 1: Oh, it was Whiskey Doctor in the picture.
• 43:30
  Speaker 1: Right, that's phenomenal, that's, that's phenomenal.
• 43:49
  Speaker 1: That's got so much going on with it.
• 43:50
  Speaker 1: I really love this one.
• 43:51
  Speaker 1: All right, so let's, uh, let's, let's.
• 43:55
  Speaker 1: Then to the test.
• 44:00
  Speaker 1: All right, so no, as it worked further and further in and, like I said, I hold it at 15 minutes.
• 44:08
  Speaker 1: Now I drank it.
• 44:09
  Speaker 1: Everything's been that cherry cobbler.
• 44:12
  Speaker 1: It's not peach, it's got that, it's got the cobbler.
• 44:15
  Speaker 1: Smell that crust, that pie crust.
• 44:17
  Speaker 1: Yeah, this is fantastic on this, I don't know that I've got.
• 44:20
  Speaker 1: I recognize the correct, correct, but usually not cherry.
• 44:24
  Speaker 1: So on nose, very specifically, god, I'm sweating like ass.
• 44:32
  Speaker 1: I wish you guys could see it.
• 44:33
  Speaker 1: The legs are insane.
• 44:35
  Speaker 1: Alright, okay, so alright, here we go.
• 44:41
  Speaker 1: So on, alright, jerry says hi, I am one of those, a chicobbler for Knox.
• 44:49
  Speaker 1: Y'all can hear that.
• 44:55
  Speaker 1: Wait, all right, now we go to body.
• 45:00
  Speaker 1: It's got right.
• 45:06
  Speaker 1: Walker, walker of cream mouthfeel.
• 45:08
  Speaker 1: What a four.
• 45:11
  Speaker 1: Oh no, but it's still good.
• 45:15
  Speaker 1: It is.
• 45:15
  Speaker 1: What a four.
• 45:17
  Speaker 1: I want it a four.
• 45:19
  Speaker 1: I think it's more, more, I think it's more.
• 45:38
  Speaker 1: It's not, it's it's for one of them.
• 45:42
  Speaker 1: I think it should have cooked.
• 45:43
  Speaker 1: It's a free body.
• 45:45
  Speaker 1: So on body.
• 45:48
  Speaker 1: So I'm going to taste which can give up to five.
• 45:50
  Speaker 1: What is doing?
• 45:56
  Speaker 1: It's my, it's my little house, I almost.
• 46:06
  Speaker 1: There's cinnamon, there's cherry, there's cobbler, there's chai, there's chai fish, that.
• 46:12
  Speaker 1: But when you drink chai, the thing, it's a long fish.
• 46:15
  Speaker 1: Now I'm going to have to say, from a taste standpoint, I want to kiss.
• 46:19
  Speaker 1: I would give it up if it was hot, it's so, it's so damn good.
• 46:24
  Speaker 1: It's the, the acid visionary color.
• 46:26
  Speaker 1: I'm gonna go out.
• 46:27
  Speaker 1: Now the finish Finish long complex.
• 46:39
  Speaker 1: Now stops Alright.
• 46:58
  Speaker 3: All right.
• 47:06
  Speaker 1: So what I tell you is I think this pair spectacularly with food.
• 47:12
  Speaker 1: It's a shot and he's talking about let's see, I'm gonna see what he's talking about with his would get paired what we grill out for a sweet potato, miso, golden raisin, agrodolce and egg.
• 47:39
  Speaker 1: Eat the food he's pairing, that he can make food he's pairing and that'd be fantastic to do a podcast if he, if I, could have meal prepared and then pair it with her, and that would be spectacular.
• 47:50
  Speaker 1: So the fish is long, long, long, long.
• 47:53
  Speaker 1: Like doesn't stop.
• 47:55
  Speaker 1: I still have a.
• 47:56
  Speaker 1: You know you have a chai tea from darks and that flavor, that chai flavor tea will look the in the heat.
• 48:03
  Speaker 1: That will your tongue gills after you're done drinking them.
• 48:06
  Speaker 1: That's the forever.
• 48:07
  Speaker 1: It's there like.
• 48:08
  Speaker 1: It's as if chai I teams added to this.
• 48:11
  Speaker 1: But Initially, that's not.
• 48:14
  Speaker 1: It's how it fits.
• 48:15
  Speaker 1: It doesn't that way.
• 48:17
  Speaker 1: No, straight on the bottle, like another poor hasn't sat for as long as this.
• 48:29
  Speaker 1: I come out and call the taste.
• 48:31
  Speaker 1: But that is as vile.
• 48:34
  Speaker 1: So I let this sit for less than half an hour in the glass before I taste it.
• 48:38
  Speaker 1: Now I give it another pour and the caramel is more prevalent at the front end and then it's scary.
• 48:44
  Speaker 1: It's awesome to get a cup.
• 48:54
  Speaker 3: Wow.
• 48:56
  Speaker 1: And the cherry.
• 48:57
  Speaker 1: So the caramel up front there and then the tart cherry candy instead of the cherry cobbler is there, and then the tart cherry candy instead of the cherry cobbler is there.
• 49:06
  Speaker 1: But when I let it sit for a half hour in the class that one cherry cobbler came out.
• 49:11
  Speaker 1: That's like infusing your cobbler to eat it because I love caramel.
• 49:15
  Speaker 1: Hmmm interesting.
• 49:24
  Speaker 1: This cobbler opened up in a couple weeks.
• 49:26
  Speaker 1: This is a tagler and instead of a chai, like a chai tea latte you're talking about, cinnamon is more like red hot, so it goes caramel on the outside.
• 49:41
  Speaker 1: They go to cherry sour, canned sour drink and then it is like a red hot candy.
• 49:48
  Speaker 1: I don't get quite the same chai feeling that I'm getting.
• 49:52
  Speaker 1: It's almost like drinking two different but less in glass.
• 49:55
  Speaker 1: So it would be like when you purred, when you pushed your bottle and I opened the bottle, it's been with the cups on after I opened it and then you saw that the glass was open air for 15 minutes.
• 50:03
  Speaker 1: So so a lot of things happen there, right, um, all right.
• 50:06
  Speaker 1: So I give that a five.
• 50:08
  Speaker 1: Five for taste.
• 50:09
  Speaker 1: I went to the fish.
• 50:10
  Speaker 1: At the fishes we got body from argentina.
• 50:13
  Speaker 1: How's it growing?
• 50:14
  Speaker 1: She asked how, how's it with us?
• 50:17
  Speaker 1: It's so fantastic.
• 50:18
  Speaker 1: Um, if, if you're sipping something, let's know.
• 50:20
  Speaker 1: All right, the finish is on and there's no off the leather?
• 50:24
  Speaker 1: There's no.
• 50:24
  Speaker 1: If there's no off words, you gotta give this.
• 50:26
  Speaker 1: I finished that he had done a fantastic job.
• 50:29
  Speaker 1: Bitch, this has scored and you can write down walker and rain, so damn, that's good.
• 50:44
  Speaker 1: Um, um, I know what they're gonna do.
• 50:48
  Speaker 1: I know you joke that.
• 50:49
  Speaker 1: Um, it's pretty damn cool, pretty damn cool.
• 50:52
  Speaker 1: All right, um, so that uh brings us to another podcast.
• 50:57
  Speaker 1: I am gonna finish up with the song, so what I'm gonna do is uh try and get it to work, but that's that's.
• 51:07
  Speaker 1: Uh.
• 51:08
  Speaker 1: Now, everything is for you.
• 51:09
  Speaker 1: If you want to hang around afterwards, we have some people that con under the wind.
• 51:14
  Speaker 1: Uh, let's put it here that come afterwards about book.
• 51:17
  Speaker 1: You just fear you can watch us further with your private line talking maker, mark uh walker is our local, or.
• 51:24
  Speaker 1: You know, he has a living time as a team.
• 51:27
  Speaker 1: Quite, it's one of his favorite brands.
• 51:29
  Speaker 1: So if not his favorite, um, but here we go.
• 51:33
  Speaker 1: Um, thank you for coming tonight.
• 51:35
  Speaker 1: Uh, appreciate you guys.
• 51:36
  Speaker 1: Everybody who's uh stopping you mean argentina looks sorry in the midi they're uh really kind of Everybody who's out there.
• 51:43
  Speaker 1: Thank you so much for joining us tonight.
• 51:45
  Speaker 1: Look forward to what's going to happen next week.
• 51:48
  Speaker 1: We it's just the sky's the limit.
• 51:51
  Speaker 1: The podcast just keeps growing.
• 51:54
  Speaker 1: Thank you for all your support.
• 51:55
  Speaker 1: Everybody, remember WDUcom, all Scotchie Burboys, check out Glenn Cairns in t-shirt.
• 52:01
  Speaker 1: Also, follow us on facebook, instagram, x.
• 52:04
  Speaker 1: Sure, uh, that you also follow us on the podcast, all the other major.
• 52:10
  Speaker 1: But remember, whether you listen or watch us, uh to like, listen, subscribe, comment and look back.
• 52:16
  Speaker 1: You appreciate everything I do a lot, especially apple.
• 52:18
  Speaker 1: So if you're watching on youtube or make sure tonight you're not a good time, I'm sorry and give a good comment on Apple, change y'all.
• 52:26
  Speaker 1: So, with that said, I'm tiny.
• 52:30
  Speaker 1: Good bourbon, good times and rest.
• 52:32
  Speaker 1: Make sure that you drink fancy, don't get drunk.
• 52:36
  Speaker 1: Live the bourbon lifestyle and make sure to live your life Uncut, unburnt and I know who said this.
• 52:45
  Speaker 1: I will test out.
• 52:46
  Speaker 1: Okay, what's the end to beginning?
• 52:50
  Speaker 1: All right, can you I know how to get the start?
• 52:55
  Speaker 1: All right.
• 53:06
  Speaker 4: Thank you, we'll see you next time.
• 53:08
  Speaker 4: I don't want to be too far from the future.
• 53:11
  Speaker 1: We will never go there after the war.
• 53:40
  Speaker 4: Yeah, that winter we were way down the river.
• 53:43
  Speaker 4: We got some great neighbors.
• 53:52
  Speaker 4: Some stay on the river.
• 53:54
  Speaker 4: Because of this, for this, for this, I'll have to end it.
• 54:00
  Speaker 3: All right.