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How Brown-Forman Turned 50 Years Of Chris Morris Into One Bourbon, Kentucky Boy · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_01: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  SPEAKER_01: Whether you are up for a farm to glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 1:16
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• 1:22
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• 1:29
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• 1:36
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• 1:43
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• 2:53
  SPEAKER_03: We got him watching on his phone on the back.
• 3:02
  SPEAKER_03: Okay, there you go.
• 3:04
  SPEAKER_03: I didn't know that, but welcome to another podcast of the Scotchy Bourbon Boys.
• 3:09
  SPEAKER_03: Tiny here tonight.
• 3:11
  SPEAKER_03: I hope that I'm bringing the energy because honestly, I'm pretty focused.
• 3:15
  SPEAKER_03: And I just want to want to remind you guys that the Scotchy Bourbon Boys, we just keep getting bigger and bigger, and we appreciate everything.
• 3:24
  SPEAKER_03: All the people who are watching tonight, it seems like it's pretty active, and we're excited to bring the Kentucky boy.
• 3:32
  SPEAKER_03: What is going on with the backwards stuff?
• 3:34
  SPEAKER_03: Kentucky Boy Straight Bourbon Whiskey, Chris Morris's of Brown Foreman.
• 3:39
  SPEAKER_03: This is his 50th anniversary at Brown Foreman.
• 3:44
  SPEAKER_03: He started in 1976.
• 3:46
  SPEAKER_03: Greg Schneider's watching, and Greg Schneider was informing that his Chris Morris's dad's the person who hired who hired uh Greg when he worked for Brown Foreman in the Cooperage.
• 3:59
  SPEAKER_03: So that's really kind of a cool story.
• 4:02
  SPEAKER_03: If he comes on afterwards, he can give us a little insight.
• 4:05
  SPEAKER_03: But I want to say that super excited we're back.
• 4:08
  SPEAKER_03: I don't know what it is.
• 4:10
  SPEAKER_03: I'm feeling great.
• 4:11
  SPEAKER_03: I when I went, ate pretty good at Kentucky Bourbon Festival, and I'm back into my exercise and eating properly routine, and things are moving in the right direction straight off the bat.
• 4:23
  SPEAKER_03: So very excited about that.
• 4:25
  SPEAKER_03: But remember, www.scotchyburbonboys.com for all things scotchy bourbon boys.
• 4:31
  SPEAKER_03: We've got Glenn Cairns and t-shirts.
• 4:34
  SPEAKER_03: We are gonna have to make another batch of the Scotchy bourbon balls because the Scotchy Bourbon balls that we handed out, we made 250 Roxy.
• 4:43
  SPEAKER_03: One with an old Louisville and then bottle, I believe it was an eight and the eight gear, and then another one we made that with Larkin Maple finished bourbon.
• 4:57
  SPEAKER_03: They turned out fantastic.
• 4:59
  SPEAKER_03: And then we made a whole dozen for Jim Gaffigan.
• 5:04
  SPEAKER_03: You can see that short when we gave it to him, but we made them by adding bacon.
• 5:09
  SPEAKER_03: So I think on this next batch, we got a bunch of pecans.
• 5:12
  SPEAKER_03: I'm gonna try Roxy isn't coming to bourbon on the banks, but we're a couple weeks ago.
• 5:16
  SPEAKER_03: Wait, I want to make a batch and have them ready, so I'll be distributing.
• 5:20
  SPEAKER_03: But the responsibility of refrigeration might not be the greatest thing.
• 5:25
  SPEAKER_03: But hopefully for the holidays, we get the bourbon balls uh batch ready for you guys, and we'll take orders and everything, like we always do.
• 5:33
  SPEAKER_03: But with that said, remember we're on Facebook, Instagram, YouTube, and X.
• 5:39
  SPEAKER_03: And also we're on Apple, iHeart, and Spotify.
• 5:44
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• 5:50
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• 5:52
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• 5:58
  SPEAKER_03: And lately you guys have been doing it.
• 6:00
  SPEAKER_03: So that's that's kind of a cool thing.
• 6:04
  SPEAKER_03: A cool, cool thing that it's been going up.
• 6:07
  SPEAKER_03: Our hits on on YouTube, everyone where we were in a couple where we a couple hundred.
• 6:13
  SPEAKER_03: I mean, we had a couple big ones, but everyone is pushing 750 to a thousand to two thousand to three thousand.
• 6:20
  SPEAKER_03: Uh, we even had a four thousand.
• 6:22
  SPEAKER_03: So I'm very excited for what's happening on YouTube.
• 6:26
  SPEAKER_03: And then Facebook's been kicking in lately.
• 6:29
  SPEAKER_03: So between Facebook, YouTube, and all the places, just keep uh, you know, join somebody's gotta join Kirk on the top shelf.
• 6:38
  SPEAKER_03: So I got a couple top shelfers, and you can compete on the uh you guys can compete for different super chats.
• 6:47
  SPEAKER_03: But super chats are red unless we have a guest.
• 6:51
  SPEAKER_03: I try to do it, super chat if we have a guest, but if we have a guest, it's hard to because I'm gonna pay attention to the guests more often.
• 6:58
  SPEAKER_03: I might catch a super chat, but if I miss it, just know it's nothing, it's just kind of like how my brain works.
• 7:05
  SPEAKER_03: So tonight it's Kentucky Boy.
• 7:09
  SPEAKER_03: And one of the cool things, we're drinking something that didn't exist a week ago, but whose name goes back more than a century.
• 7:18
  SPEAKER_03: Brown Foreman went into its archives, resurrected Kentucky Boy, handed the project to two of Chris Morris's proteges, and created a bourbon celebrating 50 years of one man's impact on Kentucky whiskey.
• 7:32
  SPEAKER_03: And where did they unveil it?
• 7:35
  SPEAKER_03: Right where we were last week, the Kentucky Bourbon Festival in Bargetown.
• 7:40
  SPEAKER_03: It was all the rage.
• 7:42
  SPEAKER_03: What's great is this batch was at that old Forcer thing.
• 7:46
  SPEAKER_03: They released some birthday bourbon, they released some King of Kentucky, but they had Kentucky Boy flowing for everybody.
• 7:53
  SPEAKER_03: And it is, you know, a real a pretty good, decent.
• 7:58
  SPEAKER_03: No, it's a great pour.
• 7:59
  SPEAKER_03: Put it that way.
• 8:00
  SPEAKER_03: Tonight we're gonna find out whether Kentucky Boy is simply a great commemorative bottle, or whether what's inside the bottle actually tells the story of Chris Morris.
• 8:10
  SPEAKER_03: Then introduce uh okay.
• 8:13
  SPEAKER_03: Yeah.
• 8:13
  SPEAKER_03: There it is.
• 8:15
  SPEAKER_03: It tells me to hold the bottle up, and I'm gonna read that.
• 8:18
  SPEAKER_03: Okay.
• 8:19
  SPEAKER_03: How do you put 50 years of bourbon history in one bottle?
• 8:24
  SPEAKER_03: That is a challenge.
• 8:25
  SPEAKER_03: I think that even like Greg Schneider, this has to be a special bottle.
• 8:30
  SPEAKER_03: It's he was Chris Morris was there signing the bottle.
• 8:34
  SPEAKER_03: I there was a line and a line and a line, and he was signing, signing, and signing.
• 8:38
  SPEAKER_03: And when it got down to be about a 20-minute line, I jumped in and it was another 10 minutes to wait to have him sign, and it was well worth it.
• 8:47
  SPEAKER_03: That's my first.
• 8:49
  SPEAKER_03: I mean, Chris Morris, I watched him on Neat, Randy Prassey of the Kentucky Bourbon Festival.
• 8:56
  SPEAKER_03: You know, they go do that pick for Old Forrester for the festival, and Chris is always there.
• 9:04
  SPEAKER_03: So, you know, I haven't had the honor of meeting him direct, and I'd love to get him on the podcast, but I don't know how to do that.
• 9:11
  SPEAKER_03: But he might be available now that he's been there for 50, his 50-year, you know, whiskey career.
• 9:19
  SPEAKER_03: So, Kentucky Boy Straight Bourbon Whiskey, 100 proof, one-time limited release, 99.99 MSRP.
• 9:31
  SPEAKER_03: It was created by Elizabeth McCall and Caleb Trio.
• 9:36
  SPEAKER_03: Chris Morris's 50-year, it just honors Chris Morris's 50-year whiskey career.
• 9:43
  SPEAKER_03: It debuted September 10th, 2026.
• 9:46
  SPEAKER_03: I was there.
• 9:48
  SPEAKER_03: So was Nash.
• 9:50
  SPEAKER_03: So was CT.
• 9:51
  SPEAKER_03: It was fantastic.
• 9:53
  SPEAKER_03: It was really a cool thing.
• 9:55
  SPEAKER_03: I got a Facebook message after, I believe, Thursday night, and it was from Walter Zausch, and he had a picture of it, and he said, Can anybody get this for me?
• 10:04
  SPEAKER_03: Well, the bottle I got, because I know I'm gonna open my bottle and drink it.
• 10:09
  SPEAKER_03: I got him one signed by Chris Morris.
• 10:12
  SPEAKER_03: So that was kind of cool.
• 10:13
  SPEAKER_03: But that kind of started it off.
• 10:15
  SPEAKER_03: I didn't know what it was at first.
• 10:16
  SPEAKER_03: I didn't know why everybody was waiting in line.
• 10:19
  SPEAKER_03: Sometimes things get by me, you know what I mean?
• 10:22
  SPEAKER_03: And in this case, that that I didn't realize exactly what it was.
• 10:29
  SPEAKER_03: All right.
• 10:30
  SPEAKER_03: Additional limited sales began September 11th through Old Forester Distillery, Old Forester online store, were legally where it was legally permitted, and select Kentucky retailers.
• 10:42
  SPEAKER_03: Brown Foreman says a portion of net bottle sales proceeds benefit second stride, which rehabilitates and rehomes retired thoroughbred breads.
• 10:52
  SPEAKER_03: Now that's kind of cool.
• 10:57
  SPEAKER_03: Let's see.
• 11:01
  SPEAKER_03: So I put it this way, what were my expectations for this bottle?
• 11:07
  SPEAKER_03: Because this bottle just debuted right there, and then I heard it was a one-time.
• 11:12
  SPEAKER_03: I knew this was the kind of thing that happened.
• 11:13
  SPEAKER_03: Now, the the Kentucky boy debut$100, and it's honoring Chris Morris.
• 11:20
  SPEAKER_03: And I I, you know, the whole experience of purchasing it was fantastic.
• 11:25
  SPEAKER_03: I mean, this bottle here, look at the color.
• 11:28
  SPEAKER_03: I mean, the color is is crazy beautiful.
• 11:32
  SPEAKER_03: I mean, I'll even put it in the neck.
• 11:34
  SPEAKER_03: Look at that.
• 11:35
  SPEAKER_03: The color is fantastic, and so my expectations were kind of high after having the experience and knowing what it might be.
• 11:45
  SPEAKER_03: So at$99.99, I thought it was fantastic.
• 11:48
  SPEAKER_03: I thought it just had to be good.
• 11:50
  SPEAKER_03: You know, it's reasonable and for what it is, and a one-time release and everything.
• 11:55
  SPEAKER_03: So it says right here on the thing, honoring Chris Morris 50 years.
• 12:02
  SPEAKER_03: See that that is freaking cool.
• 12:05
  SPEAKER_03: Let's see, can I get it up there?
• 12:07
  SPEAKER_03: I think I can.
• 12:10
  SPEAKER_03: Did I turn?
• 12:11
  SPEAKER_03: Let's turn it this way, right?
• 12:13
  SPEAKER_03: There it goes.
• 12:15
  SPEAKER_03: Yeah.
• 12:15
  SPEAKER_03: Chris Morris 50 years right on the side of the tax stamp.
• 12:21
  SPEAKER_03: So that's pretty cool.
• 12:24
  SPEAKER_03: But when I first when I first found out about it and then what it is, what we'll talk about and find out what it was, I thought it would taste delicious.
• 12:31
  SPEAKER_03: I mean, there's what's in it.
• 12:37
  SPEAKER_03: Now, what's in it is something kind of cool, but the original Kentucky Boy.
• 12:46
  SPEAKER_03: Kentucky Boy isn't a clever new name dreamed up by Brown Foreman marketing.
• 12:52
  SPEAKER_03: Brown Foreman says it's acquired the Kentucky Boy.
• 12:55
  SPEAKER_03: Brown Foreman says it acquired the Kentucky Boy label in 1923 when the company purchased Louisville's Lindale distillery during Prohibition.
• 13:07
  SPEAKER_03: After Prohibition, Kentucky Boy was marketed into the 1940s using the thoroughbred racing theme that Brown Foreman resurrected for this bottle.
• 13:17
  SPEAKER_03: The brand essentially disappeared into the company's archive.
• 13:24
  SPEAKER_03: Horse and jockey on the front, which is, you know, this is such a simple label, but so cool and so bourbon.
• 13:33
  SPEAKER_03: It's got the Kentucky boy name, and then seven 1976 Chris Morris.
• 13:41
  SPEAKER_03: 50-year legacy neck treatment, which I just showed before.
• 13:46
  SPEAKER_03: This isn't Brown Foreman pretending they invented an old brand.
• 13:49
  SPEAKER_03: They literally went into their archives and brought one back.
• 13:56
  SPEAKER_03: Do you guys, does everybody here like companies wreck resurrecting dormant historic labels like this, or would you rather see an entirely new brand?
• 14:06
  SPEAKER_03: Well, we know that it's funny because that's a question for Greg Schneider, and Greg Schneider has done both.
• 14:14
  SPEAKER_03: I wonder what and we'll ask him afterwards what he thinks on resurrecting a new brand, like four branches, which is great, or resurrecting the old brand that he worked for.
• 14:28
  SPEAKER_03: Now, this could be one of the Chris began working for Brown.
• 14:33
  SPEAKER_03: So, Chris, let's let's go over what who Chris Morris is.
• 14:37
  SPEAKER_03: Chris b this is the history.
• 14:40
  SPEAKER_03: Chris began working for Brown Foreman in 1976.
• 14:43
  SPEAKER_03: His career wasn't entirely continuous there.
• 14:46
  SPEAKER_03: He joined Glenmore Distilleries, United Distillers, in 1988, before later returning to Brown Foreman, but 1976 marks the beginning of his career with the company.
• 14:57
  SPEAKER_03: He became Brown Foreman's master distiller in 2000.
• 15:01
  SPEAKER_03: That distinction is worth mentioning because Brown Foreman describes this release as celebrating his 50 years contribution cont his 50-year contribution career.
• 15:13
  SPEAKER_03: While its release language also refers to his 50 years of service, the KDA biography provides the more detailed career of his chronology.
• 15:26
  SPEAKER_03: 2002 Old Forester Birthday Bourbon, he developed the expression that became one of Old Forester's signature annual limited release.
• 15:34
  SPEAKER_03: Woodford Reserve Masters Collection.
• 15:36
  SPEAKER_03: Morris developed the series Woodford Reserve Double Oaked.
• 15:40
  SPEAKER_03: Another Morris development, he also worked on the double double oaked, which is delicious, Woodford Rye, Wheat and Malt, as well as Woodford's Distillery series.
• 15:51
  SPEAKER_03: On the Old Forester side, the KDA credits him with development of the single barrel, Whiskey Row, and the 117 series, along with the leading, along with leading the revival of Old Forester's President Choice and King of Kentucky.
• 16:09
  SPEAKER_03: I mean 117, Old Forester's President Choice and King of Kentucky are so fan.
• 16:15
  SPEAKER_03: These are like and birthday bourbon, but my favorite two are 117 and Old Forester, and I love double double oaked, and I love double oak, Woodford Double Oak.
• 16:24
  SPEAKER_03: I mean, this is the a career of making bourbon excellence.
• 16:30
  SPEAKER_03: In 1923, Brown Foreman named Morris, its first ever master distiller emeritus.
• 16:37
  SPEAKER_03: I I I emeritus.
• 16:41
  SPEAKER_03: Where's Walker when I need him?
• 16:43
  SPEAKER_03: Emeritus.
• 16:44
  SPEAKER_03: I think that's it.
• 16:45
  SPEAKER_03: Right there.
• 16:45
  SPEAKER_03: Emeritus.
• 16:47
  SPEAKER_03: I could be wrong.
• 16:48
  SPEAKER_03: Emeritus.
• 16:49
  SPEAKER_03: Nope, that's not emeritus.
• 16:53
  SPEAKER_03: I I can't say that, and I you all know that I suck at saying words, but I should know what that is.
• 16:59
  SPEAKER_03: But sorry.
• 17:00
  SPEAKER_03: Alright.
• 17:01
  SPEAKER_03: If you took Chris Morris out of the last 30 years of Brown Foreman history, how different would Old Forester and Woodford look today?
• 17:11
  SPEAKER_03: I mean, it would be crazy.
• 17:19
  SPEAKER_02: Let's see.
• 17:30
  SPEAKER_03: Nineteen seventy-eight and twenty-one.
• 17:33
  SPEAKER_03: Chris is an awesome guy.
• 17:35
  SPEAKER_03: But I okay, so anyways.
• 17:37
  SPEAKER_03: Well, they said he started in nineteen seventy-six, but he then went in nineteen eighty-eight to another place, but we'll see.
• 17:50
  SPEAKER_03: Let's see what happens.
• 17:52
  SPEAKER_03: Alright.
• 17:54
  SPEAKER_03: Mentorship story.
• 17:55
  SPEAKER_03: This part makes Kentucky Boy different from simply putting Chris Morris's picture on a bottle.
• 18:01
  SPEAKER_03: Brown Foreman gave the project to two people he mentored.
• 18:05
  SPEAKER_03: Elizabeth McCall, Woodford Reserve Master Distiller, and Caleb Tree O, Old Forrester's assistant master distiller.
• 18:15
  SPEAKER_03: Brown Foreman explicitly describes both as Morris's proteges.
• 18:19
  SPEAKER_03: That's a cool concept.
• 18:21
  SPEAKER_03: The previous generation didn't create its own tribute.
• 18:24
  SPEAKER_03: The next generation created it for them, I'd ask.
• 18:26
  SPEAKER_03: Isn't this that really an ultimate legacy for a master distiller?
• 18:31
  SPEAKER_03: Not just the whiskey you made, but the people you taught who are making the whiskey after you?
• 18:36
  SPEAKER_03: So that's really kind of cool when you think about it.
• 18:38
  SPEAKER_03: And Greg Schneider has told the story about Russell's Reserve, how they came up with a when they had a lot of aging whiskey, they came up with a tenure and made it and blended it for Jimmy Russell specifically.
• 18:51
  SPEAKER_03: And that's an honor, right?
• 18:53
  SPEAKER_03: What's actually in Kentucky Boy?
• 18:57
  SPEAKER_03: Now we're getting into bourbon geek territory.
• 19:03
  SPEAKER_03: Brown Foreman's official wording is important.
• 19:06
  SPEAKER_03: McCall and Triho created Kentucky Boy as an expression inspired by whiskeys Morris developed specifically with Old Forest, who he specifically developed Old Forester Birthday Bourbon, King of Kentucky, and Woodford Reserve Double Oak.
• 19:25
  SPEAKER_03: Some reporting, including Thoroughbred Daily, News and Food and Wine, describes Kentucky Boy as a blend combining those three whiskeys.
• 19:33
  SPEAKER_03: Brown Foreman's own release calls the finished product an unprecedented unprecedented blend, but it does not publish a component breakdown, percentages or component ages.
• 19:46
  SPEAKER_03: I'd say Brown and Foreman officially tells us this was inspired by Birthday Bourbon, King of Kentucky, and Double Oaked.
• 19:58
  SPEAKER_03: And describes Kentucky Boy as an unprecedented unprecedented blend.
• 20:06
  SPEAKER_03: Other reporting identifies those three as the whiskies in the blend.
• 20:10
  SPEAKER_03: What Brown Foreman hasn't give us given us is the recipe.
• 20:15
  SPEAKER_03: The percentage and component and the ages.
• 20:18
  SPEAKER_03: This is accurate and so there we go.
• 20:22
  SPEAKER_03: That's what that's what that's specifically what's in it and what they what they've given you.
• 20:31
  SPEAKER_03: Woodward reserve double oak.
• 20:35
  SPEAKER_03: On that, I think when you're tasting this, you're looking for that butterscotch secondary barrel toasted oak, chocolate, caramel, dark sweetness.
• 20:47
  SPEAKER_03: From now, so in my opinion, from the old Forester birthday bourbon, you're looking for the banana.
• 20:54
  SPEAKER_03: It's what I like on an old Forester birthday bourbon.
• 20:57
  SPEAKER_03: And the King in Kentucky, you're you're looking for that mature oak and dark sweetness and tell intensity.
• 21:05
  SPEAKER_03: I mean, the banana, so you're gonna, so that's what I think I'm gonna be looking for.
• 21:13
  SPEAKER_03: But now that brings us to our barrel bottle breakdown of.
• 21:20
  SPEAKER_03: Thank you.
• 21:21
  SPEAKER_03: Cheers to the whiskey nerds.
• 21:23
  SPEAKER_03: That's what Kirk does with the super chat.
• 21:25
  SPEAKER_03: Thank you so much, Kirk.
• 21:27
  SPEAKER_03: Kentucky Boy.
• 21:28
  SPEAKER_03: This is the Scotchy Bourbon Boys barrel bottle breakdown of Kentucky Boy.
• 21:34
  SPEAKER_03: I don't yeah, let's go.
• 21:36
  SPEAKER_03: Let's get this barrel bottle breakdown.
• 21:38
  SPEAKER_03: The Scotchy Bourbon Boys barrel bottle breakdown.
• 21:42
  SPEAKER_03: Our rating scale is based off of knocks on the barrel, right back here.
• 21:49
  SPEAKER_03: And that's the French Lick Dalton barrel in which he dropped in French Oak staves from Stephen Bean and was one of the scotchy bourbon boys bourbons of the year.
• 22:05
  SPEAKER_03: But the scale works as this for nose and body, you can get up to four knocks on the barrel.
• 22:17
  SPEAKER_03: For taste and finish, you can get five knocks on the barrel.
• 22:22
  SPEAKER_03: And if you think one of the categories is exceptional, you can give an extra knock, which we call a but up up.
• 22:35
  SPEAKER_03: And that allows you to have a score of 19 of 18 for a perfect score.
• 22:44
  SPEAKER_03: Now, because this was released at the Kentucky Bourbon Festival, I did I pick the dirty glass?
• 22:53
  SPEAKER_03: No, I picked the clean glass at least.
• 22:56
  SPEAKER_03: Because this was released.
• 22:58
  SPEAKER_03: At the Kentucky Bourbon Festival, I am going to use the Glen Cairn from the Kentucky Bourbon Festival from the 19 the 2026 Kentucky Bourbon Festival.
• 23:09
  SPEAKER_03: This has been open since Tuesday, and I got to taste it at but the tasting at the one thing that I've noticed, tasting at the festivals.
• 23:20
  SPEAKER_03: Oh my gosh.
• 23:22
  SPEAKER_03: Oh, I'm pulling out some banana on the nose on that.
• 23:25
  SPEAKER_03: That that pop off of that was fantastic.
• 23:29
  SPEAKER_03: So really enjoying that.
• 23:32
  SPEAKER_03: And one for knobs like encribbage.
• 23:37
  SPEAKER_03: What the heck?
• 23:38
  SPEAKER_03: I gotta read that off of there.
• 23:40
  SPEAKER_03: Let's see, Drew Weed and 100 million.
• 23:44
  SPEAKER_03: I like to see old labels.
• 23:46
  SPEAKER_03: All right.
• 23:50
  SPEAKER_03: Nash is getting a nose of toasted almond, cinnamon apple, and fresh baked pie crush.
• 23:57
  SPEAKER_03: Come on, get off that.
• 23:58
  SPEAKER_03: Thank you.
• 24:00
  SPEAKER_03: With a little oak, very good nose.
• 24:03
  SPEAKER_03: Okay, stop rating your stuff before I even make a pour.
• 24:09
  SPEAKER_03: Crazy.
• 24:10
  SPEAKER_03: Alright.
• 24:12
  SPEAKER_03: I gotta find a cork for your all right.
• 24:15
  SPEAKER_03: So there we go.
• 24:16
  SPEAKER_03: We gotta put that baby.
• 24:17
  SPEAKER_03: Is that is that in the way?
• 24:19
  SPEAKER_03: No, it is not.
• 24:21
  SPEAKER_03: And I can put it, yeah.
• 24:22
  SPEAKER_03: There we go.
• 24:23
  SPEAKER_03: That's the perfect place for it.
• 24:25
  SPEAKER_03: Alright.
• 24:27
  SPEAKER_03: So, here we go.
• 24:31
  SPEAKER_03: Oh, the nose.
• 24:33
  SPEAKER_03: After having this open for a little bit, oh, this bottle is not gonna last long.
• 24:38
  SPEAKER_03: I think, I think I'm in on this one.
• 24:42
  SPEAKER_03: I love wood for double oak.
• 24:44
  SPEAKER_03: I mean, it's one of my favorite shelf bourbons.
• 24:48
  SPEAKER_03: I mean, it came and debuted at like 52, and it's wood for double, and there's always that butterscotch flavor and stem, but then you throw in these other mixes.
• 25:46
  SPEAKER_03: I mean, the color is fantastic.
• 25:49
  SPEAKER_03: The color is dark amber.
• 25:52
  SPEAKER_03: I mean, it is not a golden, it is a mature, it's like almost a cherry color.
• 26:07
  SPEAKER_03: It smells to me like banana cream pie.
• 26:14
  SPEAKER_03: Now he says that's what it smells like to me.
• 26:19
  SPEAKER_03: Up here, I do pull a little of the apple and the cinnamon off the top.
• 26:26
  SPEAKER_03: But oh my gosh, it's so good.
• 26:40
  SPEAKER_03: No, no, baking spice is not sneaking in the back door on the nose.
• 26:44
  SPEAKER_03: So Super Nash gives it a four.
• 26:49
  SPEAKER_03: And I always hate this category going first because it's the hardest category for me.
• 26:56
  SPEAKER_03: Because this is gonna even smell better.
• 27:02
  SPEAKER_03: Oh my gosh.
• 27:04
  SPEAKER_03: I'm gonna go five.
• 27:05
  SPEAKER_03: I'm gonna go four.
• 27:09
  SPEAKER_03: But up up.
• 27:12
  SPEAKER_03: Get some butt up up.
• 27:13
  SPEAKER_03: I give it a five.
• 27:14
  SPEAKER_03: We're already on the nose.
• 27:17
  SPEAKER_03: I'm not saying everything else is gonna be perfect or anything, but when I give the nose a butt up up because it so smells so good, it smells, I mean, damn.
• 27:32
  SPEAKER_03: It's like it's blowing my mind and making me stressed out.
• 27:36
  SPEAKER_03: But that's okay.
• 27:41
  SPEAKER_03: I want to just keep smelling it.
• 27:43
  SPEAKER_03: Alright, so now we're gonna do body.
• 27:45
  SPEAKER_03: Did I overfill it?
• 27:47
  SPEAKER_03: I don't.
• 27:48
  SPEAKER_03: I must have.
• 27:50
  SPEAKER_03: That's a pour.
• 27:51
  SPEAKER_03: It's the only pour I'm gonna have tonight.
• 27:53
  SPEAKER_03: Maybe I'll have a little oh nope, I did not overfill it.
• 27:57
  SPEAKER_03: So let's spin it around in the glass.
• 28:01
  SPEAKER_03: Come on, let's go.
• 28:03
  SPEAKER_03: There we go.
• 28:04
  SPEAKER_03: There we go.
• 28:05
  SPEAKER_03: Don't let it hit anything.
• 28:08
  SPEAKER_03: Yeah, let's see what happens in that glass.
• 28:12
  SPEAKER_03: Oh, the viscosity on there, it is sticking.
• 28:16
  SPEAKER_03: All right, the legs are coming off the top a little bit.
• 28:20
  SPEAKER_03: Ah, let's see what happens.
• 28:22
  SPEAKER_03: You gotta wait for them to start to appear.
• 28:25
  SPEAKER_03: That's exactly what you want.
• 28:26
  SPEAKER_03: This is a hundred-proof, but it has got a viscosity of a barrel proof.
• 28:34
  SPEAKER_03: We pulled that one off.
• 28:35
  SPEAKER_03: There's some legs, let's see.
• 28:39
  SPEAKER_03: Thick.
• 28:40
  SPEAKER_03: And they're long.
• 28:42
  SPEAKER_03: They just it's always cool to watch how legs happen.
• 28:45
  SPEAKER_03: They kind of like yeah.
• 28:49
  SPEAKER_03: That's awesome.
• 28:51
  SPEAKER_03: All right.
• 28:52
  SPEAKER_03: So there you go.
• 28:53
  SPEAKER_03: We got some good legs.
• 28:55
  SPEAKER_03: Let's see what we got for body.
• 29:08
  SPEAKER_02: Wow.
• 29:11
  SPEAKER_03: When I first there's a lot of I used to when I first tasted this at the tasting booth, it tasted very extremely like the bottle I the the the bottle they were pouring for me had a lot of butterscotch, and it seemed like it was like 80, it would this was if this is Woodford Double Oak, it was 80% Wood for Double Oak.
• 29:41
  SPEAKER_03: Fifteen percent fifteen per eighty and eight fifteen percent birthday bourbon and five percent.
• 29:54
  SPEAKER_03: But right now I'm gonna up the birthday bourbon in there.
• 30:08
  SPEAKER_02: Let's see.
• 30:32
  SPEAKER_03: You could get two per day.
• 30:34
  SPEAKER_03: A hundred bucks a piece.
• 30:35
  SPEAKER_03: I would have bought six.
• 30:37
  SPEAKER_03: I would have done because this is delicious.
• 30:42
  SPEAKER_03: I'm they I'm never gonna I'll share this bottle, but it'll take a long time for it to go by the wayside.
• 30:47
  SPEAKER_03: You know, people come down.
• 30:49
  SPEAKER_03: I will push this bottle for for people because this is w this works.
• 30:58
  SPEAKER_03: All right.
• 31:00
  SPEAKER_03: So this I know this is a Nash's wheelhouse right here.
• 31:03
  SPEAKER_03: I will say that 100%.
• 31:06
  SPEAKER_03: I'm gonna go first, Nash, but the body I can give it up to a four.
• 31:22
  SPEAKER_03: It almost hits my cheeks.
• 31:26
  SPEAKER_03: At a hundred proof, this is drinking really drinkable.
• 31:33
  SPEAKER_03: Like this did not drink at this drinks like a ninety-proof, or maybe even an eighty-four proof, but the taste is completely different.
• 31:46
  SPEAKER_03: There's flavor, but it doesn't hit your cheeks.
• 31:49
  SPEAKER_03: So on the body at a hundred proof, I'm giving this three out of four.
• 31:59
  SPEAKER_03: I'm waiting for what Nash would give us.
• 32:02
  SPEAKER_03: I'll wait for that a little bit.
• 32:04
  SPEAKER_03: I know it's Nash is busy shooting.
• 32:14
  SPEAKER_03: I mean, I promise you, John, when if you come to the I don't know.
• 32:27
  SPEAKER_03: Yep, I've heard that too.
• 32:29
  SPEAKER_03: That when the first barrels came out, but I really think they've evolved the Woodford.
• 32:36
  SPEAKER_03: All right, the body.
• 32:38
  SPEAKER_03: Great mouthfeel, hits tongue all over, full flavor.
• 32:42
  SPEAKER_03: Think long legs in the glass.
• 32:44
  SPEAKER_03: Body equals what is 43?
• 32:47
  SPEAKER_03: Four or three?
• 32:49
  SPEAKER_03: You gotta tell three, thank you.
• 32:51
  SPEAKER_03: That's a 43.
• 32:53
  SPEAKER_03: I agree.
• 32:53
  SPEAKER_03: It's the body I've had, you know, barrel strengths have much bigger they'll that you can get those bodies.
• 33:00
  SPEAKER_03: It didn't have that, but it had a good body with long legs.
• 33:07
  SPEAKER_03: That was nice.
• 33:09
  SPEAKER_03: All right, so what's next?
• 33:15
  SPEAKER_03: Now you get to go taste first, Nash.
• 33:19
  SPEAKER_03: I mean, I'm gonna say this is every freaking thing.
• 33:30
  SPEAKER_03: Kirk is like, I'm sipping garbage.
• 33:34
  SPEAKER_03: Oh god, my sip is really fitting while I watch this breakdown.
• 33:38
  SPEAKER_03: I'm sipping garbage.
• 33:39
  SPEAKER_03: That's awesome.
• 33:41
  SPEAKER_03: What, John?
• 33:42
  SPEAKER_03: Six, seven is six, yeah, that's it.
• 33:45
  SPEAKER_03: You got me.
• 33:47
  SPEAKER_03: All right, so I'm gonna say, uh, the body, I mean, it's got more body than wood for double oak.
• 33:55
  SPEAKER_03: It's got a little bit more body than that, that's for sure.
• 33:57
  SPEAKER_03: I believe birthday bourbon is barrel strength, and usually it's got a little bit more body than than that.
• 34:04
  SPEAKER_03: All right, well, here we go.
• 34:13
  SPEAKER_02: Almost went wrong.
• 34:15
  SPEAKER_03: Did not almost, almost on the wrong tube.
• 34:19
  SPEAKER_03: All right, so I'm thinking what is that?
• 34:29
  SPEAKER_03: All right, you got that going.
• 34:32
  SPEAKER_03: Alright.
• 34:34
  SPEAKER_03: Taste, that's you go first on the taste, Nash.
• 34:40
  SPEAKER_03: I you can get five up to five points on the taste.
• 34:44
  SPEAKER_03: Right now I've got a but up and whatever, so I've given it so far three and five and eight out of eight.
• 34:53
  SPEAKER_03: Hey, Walker.
• 34:54
  SPEAKER_03: Good job.
• 34:56
  SPEAKER_03: Right.
• 34:57
  SPEAKER_03: Nash is trying to come in, but I here we go.
• 35:07
  SPEAKER_02: Taste.
• 35:12
  SPEAKER_03: I'm gonna I'm gonna make a statement here.
• 35:19
  SPEAKER_03: I like this better than King of Kentucky.
• 35:25
  SPEAKER_03: I get the banana on my bottle, like out of my mind, banana kind of stuff.
• 35:32
  SPEAKER_03: And I'll look out trade around for this bottle.
• 35:36
  SPEAKER_03: Thanks to you, professors.
• 35:40
  SPEAKER_03: I think it's the best thing.
• 35:43
  SPEAKER_03: I did a we did a blind with those anniversary blends, two anniversary blends.
• 35:49
  SPEAKER_03: I think this is the best thing I've tasted from Braun Foreman.
• 35:53
  SPEAKER_03: I love the 117.
• 35:54
  SPEAKER_03: Well, the president's choice probably, it's right up there with the best president's choice I've tasted.
• 36:01
  SPEAKER_03: That president's choice that me and Nash split was fantastic, and I agree.
• 36:07
  SPEAKER_03: Nash gives it a five for taste, and I will read his comment, but I gotta scroll back away from it.
• 36:15
  SPEAKER_03: All right, he tastes cinnamon, apples, nutmeg, baking spice, and sweet oak.
• 36:20
  SPEAKER_03: Taste equals five.
• 36:33
  SPEAKER_03: I mean, it is damn good whiskey.
• 36:38
  SPEAKER_03: I mean, I don't know what more to say, I don't know how to say it any better.
• 36:45
  SPEAKER_03: I'm really enjoying this.
• 36:47
  SPEAKER_03: I think so.
• 36:49
  SPEAKER_03: A lot of times you get a lot of you get some heat with Old Forester or whatever.
• 36:54
  SPEAKER_03: There's there's no heat happening.
• 36:56
  SPEAKER_03: You're just tasting flavor.
• 37:01
  SPEAKER_03: I mean, this at 100 proof, this is gonna do the track.
• 37:05
  SPEAKER_03: I mean, who's who whoever thinks that 100-proof isn't wear a bourbon like that, so that's somehow light bourbon or something.
• 37:15
  SPEAKER_03: I really think that I'm giving it a five, also.
• 37:27
  SPEAKER_03: Alright.
• 37:28
  SPEAKER_03: So now we're on to me with the finish.
• 37:34
  SPEAKER_03: I'm trying to think, would I taste the banana?
• 37:40
  SPEAKER_03: The finish is bananas, like banana runs.
• 37:44
  SPEAKER_03: It's there, sweet, beautiful, no oak, no bitterness, nothing that you'll get like in an old forest or single barrel.
• 37:54
  SPEAKER_03: You don't get that either with old forest or double oak.
• 37:58
  SPEAKER_03: Double double oak is delicious.
• 38:00
  SPEAKER_03: I mean, I want to put this up against 117 series.
• 38:03
  SPEAKER_03: I want to put this up against double double oak.
• 38:06
  SPEAKER_03: I got it all.
• 38:07
  SPEAKER_03: I think that's what we should do on one every.
• 38:12
  SPEAKER_03: I think this this I think this stands up.
• 38:19
  SPEAKER_03: I think this stands up to anything they've done.
• 38:22
  SPEAKER_03: So I'm gonna say the the finish.
• 38:30
  SPEAKER_03: I don't know how to is it, I can't tell if it's medium or long, because a lot of times with those finishes, when you get those oaky flavors, those will stick with you.
• 38:45
  SPEAKER_03: Am I still getting, I'll say it's medium, and I'll say I will give the finish a four.
• 38:57
  SPEAKER_03: So I'm giving this a 17 out of 18 on the scale of okay, Matt Russell saying banana pudding with vanilla wafers.
• 39:10
  SPEAKER_03: I get that on the nose.
• 39:13
  SPEAKER_03: Mm-mm.
• 39:14
  SPEAKER_03: Mm-hmm.
• 39:16
  SPEAKER_03: Would you say?
• 39:18
  SPEAKER_03: I will say that.
• 39:19
  SPEAKER_03: That is a perfect Matt, you nailed the hell out of it.
• 39:23
  SPEAKER_03: I mean, who that's it's like my I when I was a kid and I was training for a triathlon, I remember eating a half a box of vanilla wafers with bananas and whipped cream.
• 39:43
  SPEAKER_03: Oh my god, it was so good.
• 39:46
  SPEAKER_03: So finish.
• 39:47
  SPEAKER_03: Wow.
• 39:48
  SPEAKER_03: Great hug for 100 proof.
• 39:50
  SPEAKER_03: Yes, raisins, raisin pudding, slight apple, and slight charred sweet oak.
• 39:56
  SPEAKER_03: Finish a four also.
• 39:58
  SPEAKER_03: So Nash gives it, I believe, I want to say a sixteen out of eighteen because there was no butt up.
• 40:16
  SPEAKER_02: So I gave it a seventeen.
• 40:19
  SPEAKER_02: You gave it a sixteen.
• 40:22
  SPEAKER_03: So we give this you we give this a sixteen point five out of eighteen on our Scotchy Bourbon Boys barrel bottle breakdown.
• 40:45
  SPEAKER_03: And I recommend anybody getting a hold of this bottle, get a hold of it.
• 40:49
  SPEAKER_03: It's delicious.
• 40:52
  SPEAKER_03: It's what what you want to drink.
• 40:54
  SPEAKER_03: I mean, this is something like if I'm coming down on a Saturday, like this is a pick right here where I think about like I once a month I might have a pour or two in the evening and not try and do do anything.
• 41:09
  SPEAKER_03: You know, do I'm not trying to, I just want it for flavor.
• 41:14
  SPEAKER_03: But when I come down here, I guarantee you, I love I I'm starting to like me some rice.
• 41:19
  SPEAKER_03: I mean whiskey thief rye, but my brain still hasn't gone away from bourbon.
• 41:24
  SPEAKER_03: I'm gonna pick a bourbon.
• 41:26
  SPEAKER_03: And this one is gonna be one that happens for a while.
• 41:30
  SPEAKER_03: But I will make sure that if John, you don't get one for Rock Hill Farms, you can be able to have some of this.
• 41:38
  SPEAKER_03: I I think this could this could be an entry in bourbon of the year.
• 41:43
  SPEAKER_03: I mean, there's a I mean I don't the only thing I don't know about is that the body and the you know the the taste is fantastic and the nose is fantastic.
• 41:57
  SPEAKER_03: It's right there.
• 41:58
  SPEAKER_03: But what could knock it, you know, I gotta what can knock it out is it's just a little lighter because at a hundred proof, but for a hundred proof, this is phenomenal.
• 42:12
  SPEAKER_03: All right.
• 42:17
  SPEAKER_02: Ah, we went through.
• 42:20
  SPEAKER_02: All right.
• 42:25
  SPEAKER_03: We were at the Kentucky Bourbon Festival.
• 42:27
  SPEAKER_03: They officially debuted this September 10th at the Kentucky Bourbon Festival in Barstown.
• 42:36
  SPEAKER_03: Chris Morris himself currently serves on the Kentucky Bourbon Festival's board.
• 42:41
  SPEAKER_03: You know, Randy Prassy's so lucky, he's got David Mandel, he's got Chris Morris.
• 42:46
  SPEAKER_03: After everything we experienced at Kentucky Bourbon Festival this year, was there a better place to debut a bottle celebrating Chris Morris and Kentucky Bourbon History than Bardstown during Kentucky Bourbon Festival week?
• 42:59
  SPEAKER_03: Now, after, hey Ronald, it's good to say hi.
• 43:04
  SPEAKER_03: Thank you.
• 43:06
  SPEAKER_03: After, after I got this bottle because Walter and I, like I said, I waited to get it.
• 43:17
  SPEAKER_03: Waited till the lines were lower.
• 43:19
  SPEAKER_03: Every single bottle that I got, I waited till the lines were lower.
• 43:22
  SPEAKER_03: I got seller age waited, you know, this weighted.
• 43:27
  SPEAKER_03: I didn't get them the first day.
• 43:29
  SPEAKER_03: I always I went the second day.
• 43:31
  SPEAKER_03: I knew what was being, I mean, the one thing I did get on the first day was the Baker's 13 single barrel picked by Baker.
• 43:42
  SPEAKER_03: I wanted to see, I want to see what that tastes like.
• 43:46
  SPEAKER_03: I've got a signed bottle of Baker's 13 signed by Baker, Freddie, and Fred.
• 43:52
  SPEAKER_03: So that is going to be the bottle that I put up.
• 43:54
  SPEAKER_03: But this one I think I'm gonna want, I'm gonna want to take.
• 44:39
  SPEAKER_03: What I think is a guide to what I have a I have a palette that's fairly matched with Greg Schneider's.
• 44:47
  SPEAKER_03: Pretty much Greg Schneider puts out delicious whiskey.
• 44:52
  SPEAKER_03: And then I have I like sweeter whiskeys also, bourbons.
• 44:56
  SPEAKER_03: And but I will never tell anybody what they can, what they, you know.
• 45:02
  SPEAKER_03: Randy Ford has a palette that's very different than most people's.
• 45:07
  SPEAKER_03: But I'm I'm happy that he has a palate that's different and he can drink the bourbons and whiskies that he likes.
• 45:14
  SPEAKER_03: Nobody should ever tell you what you like or what you don't like.
• 45:17
  SPEAKER_03: And the same thing is about what you feel.
• 45:20
  SPEAKER_03: I don't, you can feel things when that when that Greg Schneider's been a part of that festival.
• 45:26
  SPEAKER_03: He's only missed a couple of them.
• 45:28
  SPEAKER_03: But it was it's it started, it started out as just a dinner amongst the distillery elite, the people making the bourbon.
• 45:40
  SPEAKER_03: Booker and Greg Schneider were there, and they're Their bosses and executives.
• 45:46
  SPEAKER_03: And then as it kept going forward, it became a bourbon family festival for the town.
• 45:54
  SPEAKER_03: And that was great.
• 45:55
  SPEAKER_03: I really believe that at one point, you know, that's what it was.
• 46:00
  SPEAKER_03: But when it started to branch out as a Kentucky bourbon festival and needed money to be put on, it kind of was having trouble.
• 46:11
  SPEAKER_03: And at one point, it was also, we went through it in our community.
• 46:20
  SPEAKER_03: All I want to say is I don't know why that the people of Bartstown, I know they think the festival is special when it was littler, and I think it it was special, but there's there's communities across the country of the United States who had special get-togethers at Christmas.
• 46:42
  SPEAKER_03: I mean, I remember the advertising industry in the in Milwaukee putting on the Addy Awards.
• 46:50
  SPEAKER_03: And everybody who I worked with, my my dad, we were commercial artists, and we with all the photographers and all the art directors and the and the photography executives and the advertising agency owners all would get together and have the Addy Awards.
• 47:08
  SPEAKER_03: And it was a$20 open bar with or doors at, you know, at the Addy Awards that was very special for Milwaukee.
• 47:20
  SPEAKER_03: And but what happened was, in my opinion, the world started to become aware of certain things happening, like the executive of a thing getting a DUI, or somebody was at the Christmas party and they drove home and they died.
• 47:41
  SPEAKER_03: And Bardstown was a little bit, in my opinion, when you're a small town, you're about you're behind what happens in larger towns, but at the same time, it happens.
• 47:52
  SPEAKER_03: And in 2019, when I was there in Bardstown, I saw in the evening a lot of people getting drunk off beer, and I saw the police there breaking up fights.
• 48:09
  SPEAKER_03: And that's something that isn't a good look for the bourbon industry.
• 48:13
  SPEAKER_03: And when it changed, they changed it to something that wasn't like that.
• 48:18
  SPEAKER_03: And I'm not going to say that it wasn't a reunion and whatnot, but it needed to change.
• 48:24
  SPEAKER_03: And that's where we're at with the Kentucky Bourbon Festival.
• 48:28
  SPEAKER_03: It changed.
• 48:29
  SPEAKER_03: There are things about this festival, but I just don't understand the community.
• 48:34
  SPEAKER_03: One person in the comment when I made this question, this post said it wasn't about the bourbon, it was about the community.
• 48:43
  SPEAKER_03: The Kentucky Bourbon Festival shouldn't be about the community drinking beer.
• 48:48
  SPEAKER_03: I understand there was family get together in the daytime.
• 48:52
  SPEAKER_03: Summerfest in Milwaukee started out as a small fest with beer, you know, where everybody went and listened to music and drank beer, but you brought your kids and whatever.
• 49:02
  SPEAKER_03: Eventually, you can't.
• 49:04
  SPEAKER_03: This is not something how what happened in how for, and then I also looked up Oktoberfest.
• 49:12
  SPEAKER_03: Oktoberfest was 1809, and it was a celebration of a wedding of the princess.
• 49:21
  SPEAKER_03: And it was also a horse race.
• 49:23
  SPEAKER_03: That's how it started out.
• 49:25
  SPEAKER_03: All festivals that are great do evolve.
• 49:28
  SPEAKER_03: And that's one thing that the Kentucky Bourbon Festival has been doing.
• 49:32
  SPEAKER_03: And all I asked the community of Bardstown to do is stop bitching about the fact that it's not what it used to be.
• 49:41
  SPEAKER_03: I understand it used to be something different, but what it is now is not bad.
• 49:49
  SPEAKER_03: It promotes the town and the businesses and the people.
• 49:53
  SPEAKER_03: I love going to Bardstown and seeing all my friends in Bardstown.
• 49:58
  SPEAKER_03: I go there five to six times a year and I'm spend money and support the community.
• 50:06
  SPEAKER_03: So I just wanted to put that out there for everybody on this podcast after what happened when we were in when we were off my post.
• 50:18
  SPEAKER_03: But my post has basically made me famous, I think, because I just can't believe all my social media is just blowing up and in a good way.
• 50:26
  SPEAKER_03: I mean, 85% of the posts of the people commenting agree with my take.
• 50:31
  SPEAKER_03: I'm not disparaging any person in Bardstown.
• 50:36
  SPEAKER_03: But you know, one part person says Bard's says it needs to get out of dumb.
• 50:40
  SPEAKER_03: It's it's like, yes, if you live in Bardstown during the festival and you're not a big fan of bourbon, it's not the greatest thing for you.
• 50:50
  SPEAKER_03: But understand what it means to the rest of your community, that's all.
• 50:54
  SPEAKER_03: And just stop being so upset.
• 50:57
  SPEAKER_03: So here we go.
• 51:04
  SPEAKER_03: All right, that's with that said.
• 51:09
  SPEAKER_03: I think it was a great place to debut the bottle.
• 51:12
  SPEAKER_03: And Chris Morris did it, and it's something that the festival should have.
• 51:16
  SPEAKER_03: They should have debuts like this.
• 51:18
  SPEAKER_03: They shouldn't have those special releases that hunters are looking for.
• 51:21
  SPEAKER_03: They should have some, and there was, and I and hunters are looking for this.
• 51:25
  SPEAKER_03: Is three something,$3.99, I think, on secondary for a hundred dollar bottle.
• 51:32
  SPEAKER_03: But I know out of the 7,500 people that were able to purchase multiple bottles of this, most people are not flipping this.
• 51:41
  SPEAKER_03: Most people are taking this home and they're gonna drink it because it's delicious.
• 51:45
  SPEAKER_03: Now, let's see.
• 51:56
  SPEAKER_03: So the last thing the horse isn't decorative on the label.
• 52:03
  SPEAKER_03: The historical Kentucky boy brand used a thoroughbred racing thing.
• 52:09
  SPEAKER_03: Braun Foreman retained the connection for the revival and is donating portions of net proceeds to Second Stride, which works with retired thoroughbred horses.
• 52:23
  SPEAKER_03: So you've got Old Kentucky brand, thoroughbred imagery, Kentucky Bourbon, Kentucky Bourbon Festival, Chris Morris, and Second Stride all connected.
• 52:36
  SPEAKER_03: Now, I'll ask these questions to everybody out there.
• 52:41
  SPEAKER_03: What do you think?
• 52:42
  SPEAKER_03: Kentucky boy or birthday bourbon?
• 52:45
  SPEAKER_03: Kentucky boy or double oaked?
• 52:48
  SPEAKER_03: Would you open it or collect it?
• 52:50
  SPEAKER_03: Does resurrecting Kentucky Boy improve the story?
• 52:55
  SPEAKER_03: These are questions.
• 52:57
  SPEAKER_03: I got more.
• 52:58
  SPEAKER_03: Should Braun Foreman keep Kentucky Boy alive after this release?
• 53:02
  SPEAKER_03: Well, let's let's talk about that.
• 53:04
  SPEAKER_03: Should they keep it alive after this?
• 53:06
  SPEAKER_03: A one-time release.
• 53:08
  SPEAKER_03: I don't know.
• 53:09
  SPEAKER_03: If they only do it for Chris Morris's 50-year service, I think that makes it really, really special.
• 53:18
  SPEAKER_03: If they release it again, maybe they could release it again on some other they could make that's their special release for milestones.
• 53:26
  SPEAKER_03: Maybe they can release it on his 75 years of experience.
• 53:31
  SPEAKER_03: He's not that old.
• 53:33
  SPEAKER_03: All right.
• 53:38
  SPEAKER_03: What did I okay?
• 53:40
  SPEAKER_03: All right.
• 53:40
  SPEAKER_03: Would you buy another for 100?
• 53:42
  SPEAKER_03: Absolutely.
• 53:43
  SPEAKER_03: What proof would you choose if you could redesign it?
• 53:47
  SPEAKER_03: I would try, I would like this.
• 53:48
  SPEAKER_03: I would I think you could come out with a Kentucky boy cast strength.
• 53:52
  SPEAKER_03: I mean, I just think if you can maintain the bat banana on this banana pudding vanilla wafer thing going, I think at cast strength, that would that would make up for the whatever lacks a little bit lacks of the body and all right.
• 54:09
  SPEAKER_03: My wife's obviously watching TV and on her computer at the same time.
• 54:18
  SPEAKER_03: Alright.
• 54:20
  SPEAKER_03: So then if I redesigned it, I would just make it cast rank.
• 54:29
  SPEAKER_03: Which Morris created whiskey do you taste most?
• 54:33
  SPEAKER_03: What do I taste the most?
• 54:34
  SPEAKER_03: It's a combination of the double oak and the the a good old Forester birthday bourbon.
• 54:43
  SPEAKER_03: Does a whiskey live up to the packaging and story?
• 54:47
  SPEAKER_03: Absolutely.
• 54:49
  SPEAKER_03: What's Chris?
• 54:53
  SPEAKER_03: What's Chris Morris's biggest contribution to modern bourbon?
• 54:58
  SPEAKER_03: Well, for me, is President's Choice.
• 55:02
  SPEAKER_03: I love that.
• 55:03
  SPEAKER_03: Alright.
• 55:04
  SPEAKER_03: I mean, his his brands, I mean, that's what it is, but his brand of President's Choice is spectacular.
• 55:11
  SPEAKER_03: I haven't had bad president's choice.
• 55:14
  SPEAKER_03: I've had, I've had King of Kentucky, I don't like.
• 55:18
  SPEAKER_03: I've had, well, I haven't had any Woodford Double Oak I don't like, but at the same time, it's not on the level of the birthday bourbon.
• 55:25
  SPEAKER_03: I've had birthday bourbons that I don't like, but I've never had a president's choice.
• 55:29
  SPEAKER_03: Most of the 117s also, I I there's a couple that I their names don't, but I haven't tasted them, but I got them.
• 55:43
  SPEAKER_03: Does me knowing what's behind the blend of in the blend influence of what we're tasting, I mean the fact that I know those are in there, I think it influences it that I want it more.
• 55:57
  SPEAKER_03: But as far as analyzing it, I analyze it on a purely taste format.
• 56:08
  SPEAKER_03: If they just put brown foreman on the label and they made it little oh, let's say, would this bourbon impress me if it was sold at Costco?
• 56:17
  SPEAKER_03: That would be the question.
• 56:19
  SPEAKER_03: Wouldn't it impress you guys?
• 56:32
  SPEAKER_03: That's the question.
• 56:34
  SPEAKER_03: I think if you put Costco on it, it would irritate me because then it was, no, I don't know.
• 56:42
  SPEAKER_03: That's interesting.
• 56:44
  SPEAKER_03: That is an interesting question.
• 56:46
  SPEAKER_03: Would it change my mind if it was this pretty damn good?
• 56:54
  SPEAKER_03: Oh, it would have to earn me back, but it would.
• 56:58
  SPEAKER_03: That's the thing.
• 56:59
  SPEAKER_03: I would have a negative connotation if it was just if it wasn't this.
• 57:04
  SPEAKER_03: This was a positive connotation to get me to drink it, and I'm happy with it.
• 57:10
  SPEAKER_03: But the taste would have been, no matter what the label is, this is pretty good.
• 57:16
  SPEAKER_03: A drinking bottle or a collector's bottle?
• 57:19
  SPEAKER_03: I would say, well, for me, it's a drinking bottle.
• 57:22
  SPEAKER_03: I mean, the fact that Chris Morris signed it, I'm gonna say, I hope Walter's is a collecting bottle.
• 57:31
  SPEAKER_03: Although Walter knows Chris Morris, so anytime he wants to get one of his bottles signed, he could.
• 57:39
  SPEAKER_03: What Brown Informan Dormant Brand should come back next, I have no idea.
• 57:43
  SPEAKER_03: Where does the bottle fit among the special releases we tasted in 2026?
• 57:50
  SPEAKER_03: What's this a horse tray?
• 57:52
  SPEAKER_03: For Rock Hill Farms and the what you call it.
• 57:55
  SPEAKER_03: Yeah, that's good.
• 58:05
  SPEAKER_03: Thank you, James.
• 58:06
  SPEAKER_03: I'll let you know.
• 58:08
  SPEAKER_03: I just I don't know, it just depends.
• 58:10
  SPEAKER_03: I will definitely, no matter what.
• 58:19
  SPEAKER_03: That's awesome.
• 58:21
  SPEAKER_03: Nice invite.
• 58:22
  SPEAKER_03: Alright, I can do that.
• 58:24
  SPEAKER_03: So it's just like I've got so I've got invited to do so much everything.
• 58:28
  SPEAKER_03: Final Alright, Kentucky boy disappeared for generations.
• 58:34
  SPEAKER_03: Brown and Foreman could have brought that name back for anything.
• 58:39
  SPEAKER_03: Instead, they waited until Chris Morris celebrated 50 years in the bourbon industry, then they handed the job to two people he mentored, reached out to the whiskey legacy he helped create, resurrected a label from Brown Foreman's past, and unveiled it at the Kentucky Bourbon Festival.
• 58:56
  SPEAKER_03: That what makes this bottle interesting before you ever pull the cork.
• 59:00
  SPEAKER_03: It's fantastic, it's spectacular.
• 59:02
  SPEAKER_03: But here on the Scotchy Bourbon Boys, history gets you through the door.
• 59:06
  SPEAKER_03: What's in the glass determines whether you stay, and that's Kentucky Boy.
• 59:11
  SPEAKER_03: One extra Okay.
• 59:13
  SPEAKER_03: Morris's industry legacy extends beyond Brown Foreman.
• 59:18
  SPEAKER_03: The KDA credits him with creating the Brown, the bourbon flavor wheel in 20, and okay, credits him with creating the bourbon flavor wheel in 2004, and he was inducted into the Kentucky Bourbon Hall of Fame with Parker Beam Lifetime Achievement Award distinction in 2025.
• 59:37
  SPEAKER_03: That was last year.
• 59:39
  SPEAKER_03: Alright, everybody.
• 59:41
  SPEAKER_03: So that's gonna be the wrap-up.
• 59:44
  SPEAKER_03: Fantastic.
• 59:45
  SPEAKER_03: I I enjoyed this podcast a lot.
• 59:47
  SPEAKER_03: I learned a lot.
• 59:49
  SPEAKER_03: My assistant taught me a lot, gave more in-depth detail than we normally give.
• 59:56
  SPEAKER_03: And so I promised I would have this over at we're right at one hour, so I am going to finish this.
• 1:00:09
  SPEAKER_03: And thank you, Super Nash.
• 1:00:16
  SPEAKER_03: Let's see.
• 1:00:17
  SPEAKER_03: The Kentucky Riverfront Family Festival celebrating the town and distillery workers and families can coexist.
• 1:00:25
  SPEAKER_03: You are so right.
• 1:00:32
  SPEAKER_03: How many people in our great industry get recognition for making distilling whiskey but never spent an entire day in it in the distillery?
• 1:00:42
  SPEAKER_03: Oh, anyways.
• 1:00:47
  SPEAKER_03: That's crazy.
• 1:00:48
  SPEAKER_03: Yep.
• 1:00:49
  SPEAKER_03: Alright.
• 1:00:50
  SPEAKER_03: So I don't do you think actually that Chris Chris Morris is like, I think a lot of this is like anything else.
• 1:01:04
  SPEAKER_03: It's marketing.
• 1:01:05
  SPEAKER_03: Where I don't it seems like Chris is spectacularly honest and like most people in the industry, humble.
• 1:01:14
  SPEAKER_03: It's kind of one of the reasons I don't think I've ever been, you know, he kind of lays low.
• 1:01:19
  SPEAKER_03: So, anyways, with that said, remember, we're the Scotchy Bourbon Boys, www.scotchybourbonboys.com.
• 1:01:29
  SPEAKER_03: For all things, Scotchy Bourbon Boys, you know that, you heard it.
• 1:01:32
  SPEAKER_03: And then also we're on Facebook, YouTube, Instagram, and X, along with Apple iHeart and Spotify.
• 1:01:39
  SPEAKER_03: Whether you listen to us or watch us, make sure that you leave good feedback, leave super chats, become members.
• 1:01:48
  SPEAKER_03: We even got a Patreon site.
• 1:01:50
  SPEAKER_03: But remember, good bourbon equals good times and good friends.
• 1:01:53
  SPEAKER_03: I'm here in Nash and my remember to drink responsibly.
• 1:01:59
  SPEAKER_03: Don't drink and drive.
• 1:02:00
  SPEAKER_03: And live your life uncut and unfiltered.
• 1:02:05
  SPEAKER_03: And AI will take us out.