Latest / The Noble Dram / The Noble Dram | Back to the Future: 2 Bottle for $88 (Season 2 | Ep. 25)

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The Noble Dram | Back to the Future: 2 Bottle for $88 (Season 2 | Ep. 25) · The Noble Dram

0:00
Aaron: Hello, hello, anybody home?
0:03
Aaron: Think McFly think.
0:05
Gavin: We need 1.21 gigawatts to get the time machine started.
0:12
Aaron: We should grab the DeLorean and hit the road.
0:15
Gavin: Road! Road! But we're going.
0:17
Gavin: We'll need road.
0:52
Aaron: Let's get some wake-up juice.
0:54
Aaron: I like it.
0:55
Aaron: Alright, everyone.
0:57
Aaron: Thank you very much for joining us for this week's episode of The Noble Dram.
1:00
Aaron: Aaron and Gavin here, back from the future.
1:05
Aaron: Actually, we're recording this in what is now the past because you're watching it in the pro Time travel's confusing.
1:11
Aaron: Yeah, it's the flux capacitor and all the things.
1:15
Aaron: Alright, so this week's episode, Gavin and I often have this debate over if you only had so much money and you had to go buy a couple bottles, what would it be?
1:23
Aaron: And we happen to have been making a joke about Back to the Future.
1:27
Aaron: And I said we should do a Back to the Future episode in which we let Mr.
1:32
Aaron: may not have even been alive in the 80s.
1:35
Aaron: Excuse me?
1:36
Aaron: Pretend he's from the 80s.
1:38
Aaron: Excuse me.
1:38
Aaron: I definitely, I got definitely from the 80s.
1:41
Aaron: I was I remember the 80s.
1:42
Aaron: You remember 1985?
1:44
Aaron: Yeah.
1:44
Aaron: Yeah.
1:45
Aaron: You don't?
1:46
Aaron: I don't remember.
1:46
Aaron: No, I knew that.
1:48
Aaron: I knew that.
1:48
Aaron: So we said, let the guy who didn't really know the 80s be the 80s for this episode.
1:55
Aaron: I remember kind of the 80s.
1:57
Aaron: You remember the videos of what the 80s were like.
2:01
Aaron: You weren't in the 80s.
2:03
Aaron: I was so in the 80s.
2:04
Aaron: But you know what?
2:06
Aaron: If you haven't started kindergarten before the end of the decade, you don't get to count it.
2:11
Aaron: I wouldn't have been in kindergarten, but I would have been in the work?
2:15
Aaron: I know.
2:16
Aaron: Alright.
2:16
Aaron: So here is the premise for tonight's episode.
2:19
Aaron: Gavin has to get two, two bourbons that feel appropriate to the theme of Back to the Future.
2:28
Aaron: And then we had to set a dollar amount.
2:30
Aaron: And I thought no more fitting amount than $88.
2:35
Aaron: The speed of the DeLorean before it runs out of railroad tracks and off into the canyon.
2:42
Aaron: Well.
2:43
Aaron: Or hits the clock tower or the mall or insert thing that wasn't in the past.
2:49
Aaron: That being said, Gavin had the chance to pick two bottles.
2:57
Aaron: I'm just now finding out about them.
2:59
Aaron: So let's move this glass out of the way.
3:01
Aaron: Although it was delicious.
3:03
Gavin: We're gonna take our pour number one.
3:05
Gavin: Fun 80s style glasses there.
3:10
Aaron: Um as you would say, your funny sunnies.
3:12
Aaron: Funny sunnies.
3:13
Aaron: Yeah, I like that.
3:14
Aaron: It's got a ring to it.
3:15
Gavin: Alright, are we ready?
3:16
Gavin: Yep, let's see.
3:17
Gavin: Okay.
3:18
Gavin: It's quite early in the afternoon here in sunny Texas.
3:24
Gavin: We are going to start with early times.
3:29
Gavin: Yeah.
3:29
Gavin: This was this was a college drinker for me.
3:33
Gavin: So we actually talked about this bottle um with our friends over Boo Hill uh distilled.
3:39
Gavin: Correct.
3:39
Gavin: Correct.
3:40
Gavin: So I thought it was very fitting.
3:41
Aaron: We talked a lot about a lot of whiskeys with those guys.
3:44
Gavin: We did, we did.
3:45
Gavin: So I thought it was fitting.
3:48
Aaron: Um the bravado and confidence you have of pouring a glass over the top of your notebook as often as you spill is amazing.
4:00
Aaron: It is amazing.
4:01
Aaron: You know what?
4:01
Aaron: Alright, let me have that bottle.
4:03
Aaron: It's early times.
4:04
Aaron: We've got plenty of time to spill whiskey.
4:06
Aaron: Yeah, no, so so when I was in college, if we got up and we're drinking in the morning, because games obviously often started at 11 a.m.
4:14
Aaron: You had to drink in the mornings if you were gonna go to the game.
4:17
Aaron: Um, we would drink early times because early times call for early times.
4:22
Aaron: Yeah.
4:24
Aaron: All right.
4:24
Aaron: Well, I'm I'm on I'm joting notes.
4:26
Aaron: You're gonna tell us all about this.
4:28
Gavin: I'm gonna tell you all about it, and then I'm gonna tell you why this ties in just a tad bit to Back of the Future.
4:32
Gavin: It better, it it does, it does.
4:34
Gavin: So originally produced uh or a version of it by uh Brown Foreman, uh, I think it was previous to 1945, but my internet sleuth thing says 1945.
4:46
Gavin: This brand, early times, uh much like a lot of brands, will kind of be lost, right?
4:54
Gavin: We've talked about lost distilleries, and so this brand went in a lull and um discontinued itself.
5:02
Gavin: But in 2017, it was revived.
5:06
Gavin: Um, and then it's went through a couple different ownerships, uh, eventually sold to Sazerac in, I believe, 2020.
5:16
Aaron: So when we think about Back to the Future and we think about whiskies, this is one of those that had a past and a future, and then it came back to this one made out with its mother in the past at high school dance.
5:31
Aaron: Yeah, exactly.
5:32
Aaron: Yeah, no, I get it.
5:33
Gavin: I mean, if you drink enough of this, you never know what's gonna happen.
5:36
Gavin: Uh that's the early times I remember uh so uh mash feel on this is 79 corn, 11 rye, and 10 malted barley.
5:49
Gavin: Uh we are a hundred-proof because this is the bottled in bond expression coming in at a whopping $23.
6:02
Aaron: That's the most important number.
6:03
Aaron: 23 of the $88 you started with, this leaves you a whopping $65 left for the second bottle.
6:11
Gavin: Exactly.
6:11
Gavin: That's a great pull for the first one, exactly.
6:14
Gavin: Uh no age statement on this, but I believe you could surmise it to be somewhere around four or six years old based on some more intelligent people out there on the internet who may have found some additional information.
6:30
Aaron: So back in the day, they used to have uh uh a tape stamp that ran across the top that told you the season.
6:38
Aaron: But this one doesn't.
6:40
Aaron: This one also happens to be the one liter for those people that 750 just isn't enough to get you through a day.
6:47
Gavin: I don't even I don't I don't know if 750 is even available for you.
6:50
Aaron: If you're gonna start drinking early, you better have a little extra.
6:53
Aaron: And it's not it's not a bad argument, and it's screw top.
6:56
Aaron: The sign of quality whiskey.
6:58
Aaron: Sign of quality whiskey.
7:00
Aaron: All right.
7:00
Aaron: Um answer a quick question though.
7:03
Aaron: When you got to the store, was this below the knee on the shelf?
7:07
Gavin: I literally put right here in my notes this is a true bottom shelf.
7:11
Gavin: Was a hundred percent bottom shelf, couldn't go any further.
7:15
Gavin: Uh maybe some little dust bunnies around it.
7:19
Gavin: Umetheless, when you think about budget-friendly, decent whiskies, this is something that has come up in lots of people's lists, right?
7:36
Aaron: Yeah, I this is a bottle that is routinely mentioned in the best bang for the buck argument uh on the patio.
7:43
Aaron: I this is one that there are a lot of guys who say, man, for the dollar spent, you can't beat this one.
7:51
Gavin: Okay, we'll we'll get into that as we kind of forward.
7:54
Aaron: See, here's the problem.
7:55
Aaron: When we have Gavin playing an episode, I have no idea what he's gonna say.
7:58
Aaron: Because I don't I often steal thunder not knowing I'm stealing thunder.
8:04
Gavin: He clues me in a lot of the times, not a lot, but kind of where we're going, right?
8:09
Gavin: Uh, when he emcees.
8:10
Gavin: Me, I don't.
8:12
Gavin: I let him I'm as blind to this show as you guys do.
8:15
Gavin: Exactly.
8:16
Gavin: Uh so straight chaos.
8:18
Gavin: Um, I want to start off before we get into some questions.
8:22
Gavin: There's some nuggets of knowledge that I want to talk about.
8:26
Gavin: We talked about how whiskey or the this whiskey in particular um ties into Back to the Future.
8:37
Gavin: So Back to the Future, part two, when they go back to 1955, and they're at the Enchantment Under the Sea Dance.
8:47
Gavin: Biff's gang spikes the punch at the dance.
8:53
Gavin: He's they spike it with early times.
8:58
Gavin: Nice.
9:00
Aaron: I mean, that so this ties both the theme of past and present and future in the distillery process, but this actually was in the movie.
9:09
Aaron: That's pretty it's pretty solid.
9:11
Aaron: But this specific box.
9:12
Aaron: So question honest honesty to the audience at home, they want to know that you're being truthful.
9:17
Aaron: Did you have to go back and rewatch the movie to pick up what brand that was?
9:24
Aaron: Um, or is that something you found in Googling?
9:30
Gavin: I found that in Googling, um, to be completely honest.
9:34
Gavin: Now, I love Back to the Future.
9:37
Gavin: Um, I I literally put it on uh to go to sleep quite a bit.
9:43
Gavin: Um I'm a TV on at you know to go to sleep.
9:47
Gavin: Um I loved the DeLorean so much growing up.
9:51
Gavin: My first car that I purchased, I couldn't find a DeLorean, but I found a 1986 Nissan 300ZX uh white that looked very similar to the same body style as the DeLorean.
10:06
Aaron: Did those have the pop-up headlights?
10:07
Aaron: Yes, pop-up headlights, T Tops.
10:09
Aaron: That was the peak of cool when I was a kid, is to have a car with pop-up headlights.
10:14
Aaron: Yep, pop-up headlights.
10:16
Gavin: Um it was one of the I wouldn't say very first, but it was one of the first versions of the talking car.
10:23
Gavin: So think night rider.
10:25
Gavin: Um, and in fact, the front license plate.
10:29
Gavin: So in Oklahoma, you didn't have to have a license, like a true license plate on the front of your vehicle, like we have to do here in Texas.
10:37
Gavin: Um, so I had night written for my front license plate on that car.
10:43
Gavin: So it was a true solid, true night ride.
10:46
Aaron: Pretty solid.
10:47
Aaron: Yeah, probably got all the ladies with our ride.
10:49
Aaron: The ladies.
10:50
Aaron: Well, you grew up in a small town.
10:52
Aaron: You probably got both the ladies.
10:54
Gavin: We fit several people in a two-seater in a coop.
10:57
Aaron: So the guy riding in the middle was truly riding, bitch.
11:04
Gavin: Yeah, uh, yeah, there's lots of fun stories in that car.
11:08
Gavin: I I hate it.
11:09
Aaron: Easy, easy.
11:10
Aaron: We're gonna find out if your wife watches this show or not.
11:13
Gavin: I wasn't even talking about that.
11:14
Gavin: Um, but yeah, there was tons of fun stories in that car.
11:18
Gavin: Loved it.
11:19
Gavin: Um, all right.
11:20
Gavin: So I would like to talk a couple questions.
11:26
Gavin: Okay, if you don't mind.
11:27
Gavin: All right.
11:28
Gavin: Well, I'm gonna I'm gonna continue to sniff, sip, and savor along the way.
11:33
Gavin: But yes, ask away.
11:34
Gavin: So early times could be considered kind of one of the original bourbons of nostalgia marketing.
11:43
Gavin: This brand started in the 1800s and was literally named.
11:51
Aaron: I feel like this is an old man joke coming on here, and I did I was not around in the 1800s to try early times when it first came out, so don't ask me how it tasted back then.
12:01
Aaron: No, we're not doing that game.
12:03
Aaron: Um you all right, all right.
12:07
Gavin: None of these questions then.
12:08
Gavin: All right, as a brand that started in the 1800s, um, or even 1900s, right?
12:17
Gavin: It was branded because yeah, on the label it says uh established in um 1860.
12:23
Gavin: Well, this is old style right on the side of the bottle.
12:26
Gavin: Yeah, so I mentioned that um it was produced by Brown Foreman in 1945, right?
12:35
Gavin: And there were previous iterations before that.
12:38
Gavin: Okay, but essentially this was starting in the 1800s, its name was early times, so they were already thinking about the past when they created this in the 1800s, right?
12:53
Aaron: Or maybe maybe the marketing thought process here is the early times.
12:57
Aaron: This is the beginning of bourbon.
12:59
Aaron: Um, and so they actually were it was a nod to what is to eventually come, not necessarily a nod to the past.
13:06
Aaron: You're still in it, you're still in the question.
13:08
Aaron: Is it but that's that's where I don't know, I don't know if that's the answer or not.
13:13
Aaron: I just I I can see both sides of the same coin.
13:16
Gavin: That's kind of where I wanted to go, is the dichotomy of kind of the birth of bourbon, right?
13:21
Gavin: And this being an early producer, and then also thinking about the nostalgia of it.
13:30
Gavin: All right, are they are they talking about the early times of bourbon in America?
13:38
Gavin: Or are they talking about early times as in, oh well this is this is something because this is something to drink, you know, kind of calling back to.
13:48
Gavin: It's a breakfast sipper, is what you're thinking.
13:50
Gavin: Oh yeah, could be.
13:51
Gavin: Could be.
13:54
Aaron: I so I I certainly don't know the story um like a tour guy would uh for early times.
14:03
Aaron: Uh I know where I know where I've picked up little nuggets of things about the distillery, about the bottlings and stuff over the years.
14:10
Aaron: I to me, I I think anytime you have a a brand that starts in one place and whether they get shelved or bought out and moves to another place and then moves to another place, I my question is how close does any of this early times come to being what the early times used to be, right?
14:33
Aaron: And I think we can all concede that probably nothing like what it was.
14:39
Aaron: Um and does that diminish the story of a brand that has been there over the long haul?
14:47
Aaron: Or is that just the natural progression of what happens?
14:52
Aaron: Is that things change with time?
14:54
Aaron: Um, you know, I here we are at an age in which our my kids are heading off to college and you go back to a college campus and you realize these don't look like they did when I was there, right?
15:05
Aaron: Like I like things change, and that's a good thing for the most part.
15:10
Aaron: Um, but yeah, it does make you a little bit nostalgic about the things that aren't the same anymore.
15:16
Aaron: And I understand how old that makes me sound.
15:19
Aaron: I mean, not 1860 old, but old.
15:21
Aaron: For sure.
15:22
Aaron: I gotta be careful not to fall down and break a hip.
15:27
Aaron: For sure.
15:28
Aaron: There's lots of that happening around these parts.
15:32
Aaron: Um, yeah, I I mean for me, uh, early times actually does kind of harken back to the early times of when I first started drinking bourbon, right?
15:44
Aaron: Like I don't know as if we did it because it was early times.
15:48
Aaron: We honestly we drank it because it was inexpensive, right?
15:52
Aaron: Um it's probably the benchmark for all of the bourbons I drank when I first began drinking bourbon way back uh many a moon ago.
16:04
Aaron: Yeah, it's one of the things I think that always calls to people as we as we get older and we get into fancier and bigger things or whatever, like we always keep having this what's the best bang for the buck conversation.
16:16
Aaron: Because ultimately I think a lot of us started with that conversation.
16:22
Aaron: Like, I've only got so much money to spend.
16:24
Aaron: What's the best thing I can get for this amount of money?
16:27
Gavin: Because most of us, when we started, were probably in college time or when we're really broke, broke, yeah, for sure.
16:36
Aaron: Like whether whether you were working 40 hours a week or you were going to class, when you were in your 20s, you were broke.
16:44
Gavin: You had to you had to pick between ramen, mac and cheese, little Caesars Pizza, or the booze.
16:50
Aaron: Always mac and cheese first over ramen.
16:54
Aaron: Wow and booze.
16:57
Gavin: Little Caesars Pizza, you could eat on that for days.
17:00
Aaron: The amount of that we did we didn't have a little Caesars in the town I went to school in.
17:05
Aaron: We we had a couple we had a couple local places that had pizza deals, though.
17:09
Aaron: That's kind of the perk that's kind of the perk of a college town is cheap beers and even cheaper food.
17:15
Aaron: Because that's the best way to get anybody to come out.
17:18
Aaron: Yeah.
17:19
Gavin: Yeah.
17:19
Gavin: All right.
17:20
Gavin: Um, when a whiskey disappears for 30 years and comes back, or it's revived, is it comp do you think it's like completely new whiskey, or is it um like whiskey wearing an old label?
17:39
Gavin: Like, are you thinking do you think that they're really truly trying to make what it was?
17:44
Gavin: Or they're just we're gonna make what we're gonna make and we're gonna put the call, we're gonna call it that.
17:50
Aaron: Yeah, um, you know, I have to believe that part of the reason why you want or you want to make early times is you want to actually go make actual early times.
18:01
Aaron: The question is, can they?
18:03
Aaron: Right?
18:04
Aaron: Ultimately, we've learned now after having conversations with a number of distillers, that the still has a significant impact on the flavor that comes off that still.
18:20
Aaron: And so I'd make the argument if you're not making it at the same distillery with the same shape still and running it off at the same kind of proof, like like all of that stuff ultimately impacts something.
18:33
Aaron: And so when you change it with something, like it's not the same anymore.
18:36
Aaron: You think the yeast strain has the same reflection of that?
18:41
Aaron: Yeah, no, I mean, I we know from from buddies who are into beers and and talking to distributors or dis distillers, rather, that the the yeast variety does impact the flavor.
18:55
Aaron: And so can you can you tell me you can make that same bourbon with a different yeast and a different shape still and a different fermentation time frame and whatever?
19:06
Aaron: And I was like, no, you're you're making bourbon, and that doesn't mean it's not good bourbon, you're just not making the same stuff as it was before, and you can slap the same label on it, put it in the same shape bottle, but it's not the same.
19:20
Aaron: Um I would make the argument that there's a good chance that some of the reasons some of these distilleries aren't in business anymore is it was time for a change, right?
19:34
Aaron: Um whether that's the changing palette of the consumer uh or the production methods just have become outdated and it's time to do something different um or better, right?
19:47
Aaron: I I I would assume most people are making the changes with the intent of having a better product at the end.
19:55
Aaron: So I have to believe, just because it makes me very sad to think that great whiskey is being made by a place that shutters its doors, although certainly can understand business doesn't always uh reward the people who make the best product.
20:12
Aaron: Sometimes it's the people who run the more effective business that win, regardless of how good the product is.
20:18
Aaron: Um but yeah, part of me, part of me says, like maybe the fact that it was closing its doors is an indication that there was time for a change, anyways.
20:28
Aaron: Yeah, I mean, I think that's a good point.
20:30
Gavin: Um, I like what you were saying about um it's like how you run your business efficiently or making a good product, can you do both, right?
20:41
Gavin: I think sometimes people get caught up in creating a good product, but then the business side of it, right, um might lead to other things like closing a door, right?
20:53
Gavin: Because they what I would say is a lot of artists or craftspeople are not business people, right?
21:00
Gavin: They are they they they focus on their craft and they can do that very well, but they may not know how to run a business efficiently.
21:08
Gavin: Yeah.
21:09
Aaron: We were just just having conversations like this at work the other day that um sometimes being good at one skill set doesn't necessarily make you good at running a company that does that.
21:20
Aaron: Um quite often the guys who run the company best aren't really the same kinds of guys who do the task, right?
21:28
Aaron: Whatever that is.
21:29
Gavin: Yeah.
21:30
Gavin: All right.
21:31
Gavin: Um another fun nugget of knowledge about early times.
21:37
Aaron: Hold up.
21:37
Aaron: I'm gonna say this.
21:38
Aaron: You provide the nugget of knowledge, let everyone at home decide how fun it is.
21:43
Aaron: All right.
21:44
Aaron: I don't like you putting the pressure on them that they have to find this fun.
21:47
Aaron: Well, all right.
21:48
Aaron: You ready?
21:49
Aaron: But seriously, give us a funnel.
21:50
Gavin: You ready?
21:51
Gavin: You ready?
21:51
Gavin: All right.
21:52
Gavin: Early Times was founded technically in 1860, right?
21:55
Gavin: This one says it's right on the label by none other than John Henry.
21:59
Gavin: Jack Beam.
22:02
Gavin: That name sounds familiar.
22:05
Gavin: You might know the beam family from Jim Beam.
22:11
Aaron: Yeah.
22:12
Aaron: I and in a very ironic twist, we've actually found that there are beams in almost every distillery in Kentucky to some to some extent.
22:21
Aaron: Um yeah, was it Heaven Hill?
22:24
Aaron: Yes.
22:25
Aaron: That their whole group was beams that ran them as well.
22:28
Aaron: So I yeah, I it they come from good stock, as they say, where I'm from.
22:33
Gavin: I mean, there's just when you think about whiskey and the whiskey or the people that make whiskey, there's a long legacy to some of these brands or some of these people, these family members will, you know, go off into uh other distilleries or start their own or venture off, and it's just it's fun to kind of see that web, right?
22:52
Gavin: And it says something to the name, right?
22:56
Gavin: Um, I know a lot of people don't want to use their family name to get things, you know, there's the the Nepo side of things, but uh I don't know why you wouldn't.
23:07
Aaron: But if some if somehow your name got you a better chance at something, I would run around with a name tagged on.
23:16
Aaron: Like I am son of son of yeah.
23:20
Aaron: Uh yeah, I it's half half of Scottish names or something son.
23:25
Aaron: Exactly, right?
23:26
Aaron: So that way everybody knows who your old man was.
23:28
Aaron: Exactly.
23:30
Gavin: Well, biblical times, son of, son of, son of, da da da da.
23:33
Aaron: No, there's an entire book, there's an entire section of Genesis that's almost unreadable because of that.
23:37
Aaron: Yeah, right.
23:38
Aaron: Um lot of begats.
23:40
Aaron: Yes, yeah, yeah.
23:42
Aaron: Still not sure I know what bigat means.
23:44
Aaron: Well, let's begat this bottle.
23:46
Aaron: I'm pretty sure that's not what it means.
23:50
Gavin: Damn it.
23:51
Aaron: I might not know what it means, but I do know what it doesn't mean.
23:54
Aaron: And it's that.
23:55
Aaron: Uh all right.
23:56
Aaron: So is it time to chat about the bottle?
23:58
Aaron: Let's talk, let's talk.
23:58
Aaron: I haven't written a number down, but I think we can start talking and I'll I'll come to a number as we go.
24:02
Aaron: All right, so what do you I was I was just gonna lead in.
24:06
Aaron: I know what you were gonna ask.
24:08
Aaron: Trying to say the people, these guys they got things to do.
24:11
Aaron: All right.
24:12
Aaron: The episode we put out the other day was so long, my computer started smoking trying to edit the videos.
24:18
Aaron: It was too much.
24:19
Aaron: Well, let's let's get to get on the nose.
24:22
Aaron: I get a very distinct toasted oak.
24:25
Aaron: There is a vanilla kind of thing.
24:28
Aaron: I actually get some burnt sugar notes, like almost like uh your kid puts the marshmallow too far into the fire and it gets black.
24:37
Aaron: Um, I'm a I'm a lightly browned marshmallow guy, uh not the burnt to a crisp.
24:43
Aaron: You don't you don't take it out and then have to blow the fire off?
24:46
Aaron: No, no, no, no, no.
24:48
Gavin: What's wrong with you?
24:48
Gavin: What is wrong with you?
24:50
Aaron: You're probably the same guy who eats burnt hot dogs too.
24:53
Aaron: Definitely not that.
24:54
Aaron: Oh no.
24:55
Aaron: You need like that smooth, like the roller dog at the gas station kind of cook where they're just evenly uh browned.
25:02
Aaron: You don't you don't want a black spot on.
25:04
Aaron: How often do you eat hot dogs?
25:06
Aaron: That's what I want to know.
25:06
Aaron: Um, so we had boys, and boys in our house were lovers of hot dogs.
25:13
Aaron: Um, I had a kid who came home every day and ate two hot dogs as his after school snack.
25:17
Aaron: Um, and so we had hot dogs more often than you would think.
25:21
Aaron: Um you just don't strike me as a hot dog.
25:23
Aaron: I so what I'll say is it it doesn't have to be a plain old Jane ballpark Frank, right?
25:30
Aaron: Like it can be some sort of sausage and yeah, a brat with sauerkraut and a little bit of deli mustard on the top, yeah.
25:39
Aaron: A man, a manly dog.
25:41
Aaron: So something that snaps when you bite into it.
25:43
Aaron: Yeah, yeah.
25:44
Gavin: You do you like to watch those videos where they snap them as just no?
25:47
Gavin: No, no.
25:48
Aaron: I the whole ASMR videos, like close-ups and weird sounds to it.
25:54
Aaron: Um, I found this out.
25:56
Aaron: I so like I think most people that I spend a little bit of time every night kind of scrolling the internet looking at stuff, and almost always I do it with the sound off because we're in a room in which my wife is watching television and she would yell at me if I turned the volume on.
26:09
Aaron: And then one day I got a set of headphones, and I put the headphones on and start watching stuff.
26:14
Aaron: Most of what I watched was unwatchable once I could hear it.
26:21
Gavin: That's half the stuff out on the internet.
26:22
Gavin: Yeah.
26:23
Aaron: At this point, to me, you know, it's got that kind of burnt sugar, maybe even a little more burnt than like you think creme brulee, right?
26:32
Aaron: That kind of crust on the top there.
26:33
Aaron: I'm thinking even more level of charred to it than that.
26:36
Aaron: Okay.
26:38
Gavin: Uh I'm aligning with you on a lot of those.
26:41
Gavin: I put that.
26:41
Gavin: There's like uh burnt brown sugar, caramel.
26:45
Gavin: Um, I put toasted marshmallow.
26:47
Gavin: So we're kind of on that same note.
26:50
Aaron: Yeah, chard, I think, is still more accurate, but whatever, go on.
26:54
Aaron: You know covered in.
26:56
Aaron: We put it in a toaster and pushed it down.
26:59
Aaron: The marshmallow went down in there.
27:01
Gavin: This is exactly how you get a lot of that for sure.
27:04
Gavin: Uh speaking of another 80s movie, I was thinking that this reminds me of like um uh Ghostbusters when the slime comes out of the toaster.
27:14
Gavin: Yeah, the toaster starts dancing.
27:16
Gavin: We have to do a Ghostbusters every time now.
27:20
Aaron: Yeah, we'll figure it out.
27:21
Aaron: Stay tuned.
27:22
Aaron: Stay tuned.
27:23
Aaron: We're gonna go through all of the old classic 80 movies and we just do one forever.
27:28
Gavin: Hey, that's we've had dumber ideas.
27:30
Gavin: I won't lie.
27:31
Gavin: I mean, they remake all these movies, so might as well capitalize on it.
27:35
Gavin: We'll just remake all of them.
27:37
Gavin: Yeah, just in a whiskey.
27:40
Aaron: I like how do you relate your 80s movies uh in whiskey?
27:43
Aaron: Days of Thunder.
27:44
Aaron: It's just me behind the wheel, just slamming whiskey.
27:48
Gavin: See how fast I can drive?
27:50
Aaron: No, that seems that seems dangerous.
27:51
Aaron: That seems real bad.
27:52
Aaron: Seems dangerous.
27:53
Aaron: I think there's laws against that.
27:54
Aaron: Probably gonna need to have a closed course.
27:57
Aaron: I have that little disclaimer at the bottom, like on the commercials.
27:59
Aaron: Don't try the pile.
28:01
Aaron: Let's talk palate for a second.
28:03
Aaron: I actually think on the palate, I start to pick up some peanuts and um like more of a creamy kind of pudding note, like dabbling into butterscotch, but vanilla pudding for sure, maybe maybe a little darker, like a uh like uh have you ever had those the Mexican candies when you get up to the cashers that look like the wrapped in saran wrap, and they're kind of soft, gooey, gritty caramel.
28:35
Aaron: Yeah, you know what I'm talking about?
28:37
Aaron: I I get a little of that kind of rich creamy sweetness to it.
28:41
Gavin: I'm not a gritty caramel guy.
28:42
Gavin: Are you?
28:43
Gavin: Like how do you like your how do you like your caramel?
28:46
Gavin: Caramel.
28:47
Aaron: Um, I would say probably my favorite way to consume it is inside a candy bar, right?
28:53
Aaron: I mean, that would be the most obvious.
28:54
Aaron: Milky Way is one of my favorite.
28:55
Aaron: Chocolate covered.
28:56
Aaron: Yeah.
28:56
Aaron: Uh number two, dip an apple in it.
28:59
Aaron: That's a pretty solid, whether it's apple wedges or or a whole apple.
29:04
Aaron: Um, you get all the way down to like the little individually cellophane-wrapped cubes of caramel.
29:10
Aaron: I don't eat those much.
29:12
Aaron: Um, caramel-flavored candies um would be far more up my up my alley.
29:19
Aaron: All right.
29:20
Gavin: Favorite caramel taste is in whiskey for me.
29:24
Gavin: Oh.
29:24
Gavin: Take that as you will.
29:27
Gavin: Uh okay.
29:28
Gavin: On the palate for me, uh I think that caramel still shows up.
29:34
Gavin: Um, there's a bit of like a cherry note that I get out of it.
29:38
Gavin: I 100% agree with you with peanuts.
29:40
Gavin: I put dusty peanuts or dusty hay on this.
29:43
Aaron: So very similar.
29:44
Aaron: It's so funny how often, like, what you describe in one spot is what I get in the next.
29:49
Aaron: Because when I step in to finish, the first thing I wrote down was old barn oak.
29:53
Aaron: I get that kind of dusty old weathered oak kind of thing.
29:59
Aaron: And then I wrote down peanuts, and then as I sat here after a couple sips, I went back and wrote down sweet honey roasted peanuts.
30:06
Aaron: Yeah, that it's got that sweetness to it that reminds me of the honey roasted peanuts that you get at the bar.
30:12
Aaron: Um, not just regular shelled peanuts at the ballpark.
30:15
Gavin: Yep, agreed.
30:16
Gavin: Um, when I first um tasted this a little behind the scenes, I I did have a pour of this um last night, uh, just to kind of get my palate ready for tonight or for today.
30:30
Gavin: And uh I I thought I had a you might be you might be an alcoholic if you're drinking every day.
30:35
Gavin: I mean, I don't drink every day for sure.
30:37
Gavin: Um, in fact, funny story.
30:39
Gavin: I rarely drink it in bed.
30:40
Gavin: There's other things that happen.
30:44
Gavin: We'll leave it there.
30:46
Gavin: Funny story, I'm gonna shout out to my buddy Ryan.
30:48
Gavin: Ryan um and I went to college together.
30:52
Gavin: Um we started kind of chit-chatting back again once the show, once we launched the Noble Dram.
30:58
Gavin: And um after several months of doing this, and we're pumping out um shorts and episodes and all kinds of stuff on social media.
31:07
Gavin: He texted me one day and he said, Hey, personal question.
31:10
Gavin: I said, Yeah, sure, what's up?
31:12
Gavin: He said, How much do you actually drink?
31:14
Gavin: And I was like, Well, not I mean, heavily.
31:17
Gavin: You know, it's Tuesdays and basically Friday, Saturday, Sunday, maybe.
31:23
Gavin: I don't know, it depends.
31:24
Aaron: Yeah, I I obviously what most people see of us is a drink in our hands, right?
31:28
Aaron: And it's one of the predicaments that I think we all have, especially as somebody who's in the sales side of things, right?
31:35
Aaron: Like almost everything we go to has has drinks served.
31:39
Aaron: And so it just feels like at times the only time anybody sees you, you have a drink in your hand that that implies that you always have a drink in your hand.
31:47
Aaron: Um yeah, I would say for me, I'm probably three days a week.
31:51
Aaron: I don't have anything to drink.
31:53
Aaron: Um some weeks it might be four, some weeks it's just three.
31:58
Aaron: Um and then there are nights like I just know we're drinking that night.
32:02
Aaron: And so part of that too, then it ultimately becomes like I sometimes take the day off before, right?
32:08
Aaron: Because I know what's coming the next day.
32:10
Aaron: Um and yeah, like I'd love to tell you I'm at a point where I'm a connoisseur and I don't ever overdo it, but every so often you're like, that might have been one, I might have been one too many last night.
32:23
Aaron: Like now, now that I'm looking at it in hindsight, I've got a different perspective.
32:27
Aaron: No, I probably should have backed down just a smidge.
32:29
Aaron: Um, yeah, so I I don't think it's as bad as the internet would suggest.
32:34
Aaron: That's the that's the thing.
32:36
Gavin: He was like, he's he's like, uh, well, every time I log on to YouTube, you're drinking.
32:40
Gavin: Like I see your videos, I see your shorts.
32:42
Gavin: And so yeah, you know, a lot from for me on on that side, uh, somebody that is still perfecting my palate, right?
32:51
Gavin: I still like I want to continually get better at all of this, right?
32:56
Gavin: So I may pour a glass, you know, small pour every night and just nose it, just trying to get the senses I may taste it, but I may spit it out.
33:07
Gavin: Like I may not actually drink the whole thing.
33:08
Gavin: What?
33:09
Gavin: Wait, what?
33:13
Aaron: This would be the part where I would normally stand up and rip my microphone off and throw it on the camera stomp off.
33:19
Aaron: But it's all wireless these days.
33:20
Aaron: So I'm just gonna end up in the other room cursing to myself, and you guys will hear it anyways.
33:24
Aaron: Well, get out.
33:26
Gavin: No.
33:26
Aaron: Uh so just to talk about that a little bit, I I you know, we we don't we don't drink all the time, and yeah, there's times where we may have a little too much, but you know, it's I I try to drink too much every time, and sometimes I just can't get there.
33:45
Aaron: No, that's a different problem.
33:47
Aaron: You've worked on the tolerance for sure.
33:49
Aaron: All right.
33:49
Aaron: All right, we put numbers to it.
33:51
Aaron: Uh yeah, I feel like we should.
33:53
Aaron: Let's do it.
33:54
Aaron: All right, so I'll be honest.
33:56
Aaron: I've I've had early times bottle and bomb before.
33:59
Aaron: I thought it was tasty.
34:00
Aaron: Um, I never really considered it to be a great one, but sitting here today, um, as our first pour of the well, after the pre-pour, right?
34:11
Aaron: Or our second pour of the night.
34:12
Aaron: Uh I like this one.
34:13
Aaron: I I'm in an 82 on this one.
34:15
Aaron: I I think this is a solid sipper.
34:17
Aaron: If you if you like a sweeter, dustier bourbon, this absolutely fits that bill.
34:25
Aaron: And at $23, I you can't you can't argue the price, take it's hold up, it's $23, and it's an extra 250 milliliters worth of bourbon.
34:38
Aaron: Like that, if we started prorating this down, that's like a $19.750.
34:43
Aaron: Yeah.
34:44
Aaron: Right?
34:44
Aaron: Uh look at you with the math over there.
34:48
Aaron: I hold up.
34:50
Aaron: I didn't actually do math, I just guessed it.
34:52
Aaron: But he's so confident in my math abilities, he's like, must be right.
34:56
Aaron: I mean, you yeah.
34:58
Gavin: I'm at an 80 on this guy.
35:00
Gavin: Yeah.
35:00
Gavin: Uh I think it's it's a it's a bottle that you can't go wrong having it on your shelf for 23 bucks.
35:08
Gavin: You can drink it neat, you can drink it, put a little cube in it.
35:13
Gavin: I think it would hold up to it at a hundred-proof.
35:15
Gavin: I do think that there's enough punch to it that an ice cube would be great.
35:20
Gavin: It's something that you could sip on a back patio, like all of those things.
35:24
Gavin: Um I it's a bottle that, yeah, get it, go grab it all day long for 23 bucks.
35:31
Gavin: For sure.
35:33
Aaron: All right.
35:33
Aaron: We've reached that point in the show where Gavin has to figure out what he's pouring next, and we'll catch you in just a minute.
35:42
Aaron: What if your next pour actually meant something?
35:49
Aaron: Not just a good night, but doing real good.
35:54
Aaron: This is pouring forward, where whiskey meets purpose.
36:00
Gavin: Where we spotlight real people and real stories, and show up when it really counts.
36:08
Gavin: No middleman, no fluff, just impacts.
36:14
Aaron: Here at the Noble Dram, we believe that whiskey is more than just what's in the glass.
36:19
Gavin: It's about the people that you share it with.
36:21
Aaron: If that is, head over to thenobledram.com and find out how you can pour it forward.
36:28
Aaron: Enjoy a dream and be noble.
36:31
Aaron: Alright, it is my favorite time of every episode in which Gavin will pour whiskey for me, but I think it is important for us to recap how we have gotten to this moment.
36:53
Aaron: Doc created the flux capacitor, you got in at the mall, went back, went to the date with your mom, you started to disappear, you punched out Biff, you got back in the DeLorean, and now we're back here.
37:09
Aaron: Pretty well sums it up.
37:11
Aaron: No, actually, so Gat Gavin's rule was he had $88 to spend.
37:16
Aaron: He picked the early times bottled and bond and spent $23 of his $88, leaving him a whopping grand total of $65 to spend.
37:26
Aaron: That leaves a lot of options before you.
37:32
Aaron: Especially for bourbon.
37:33
Aaron: Every ride at the playground is open right now.
37:36
Aaron: Except for those uh really talk to us.
37:40
Aaron: I've got I've got I've got not just one.
37:42
Aaron: Talk to me, goose.
37:43
Aaron: I've got not one, I've got two removing two empty glasses, and we need to put bourbon in them.
37:48
Aaron: Alright.
37:50
Gavin: So, bottle number two, we are going with the old Hoffman brand, which you may not have heard of yet.
37:59
Gavin: Some of you may, some of you may not have.
38:01
Gavin: So the old Hoffman brand is once again one of those revived or resurrected uh brands.
38:10
Gavin: So pour this here for us.
38:13
Gavin: That's a healthy pour right there.
38:15
Gavin: It is.
38:16
Gavin: It is.
38:16
Gavin: Oh, that's the way I like it.
38:18
Aaron: The worst part is every time you overpour me, and I think that's a ridiculous amount.
38:21
Aaron: I'm never gonna be able to.
38:22
Aaron: Then I get to the end and I'll say, oh man, I didn't save any for the toast.
38:25
Aaron: Yep.
38:26
Aaron: And then you want more.
38:27
Aaron: And it's like, ah, what let's see.
38:30
Aaron: This one may not be the one I want for the the toast.
38:33
Aaron: I may I may want to go back to early times.
38:34
Aaron: It's early times, you might want to.
38:36
Aaron: All right, so you had $65 to spend.
38:40
Aaron: Let's say let's answer the big question right off the gate.
38:43
Aaron: How much did you spend on this bottle?
38:48
Gavin: Well, uh, that's a great question.
38:51
Gavin: Um, I was searching long and hard at the bottle shops, at uh on my shelf, trying to figure out that I spent $23 on the early times.
39:03
Gavin: Kind of where do I want to be for my last $65?
39:08
Gavin: Do it, do I want to spend the whole $5 or do I not?
39:12
Aaron: I think it feels like you should spend all of it because it wasn't like the DeLorean leaped through time at $87 miles an hour, $86 miles an hour.
39:23
Aaron: I I'm gonna tell you, if you didn't spend all $8, I'm going to be a little disappointed.
39:30
Gavin: I I was contemplating that like crazy in uh in some of the bottle shops I went to.
39:37
Gavin: So when I happened to come across this bottle, I was very excited.
39:44
Gavin: I had heard good things about it, I had wanted this bottle after hearing some of those good things, but the price tag, man, I just wasn't sure if the price tag was gonna hit.
39:55
Gavin: And let me tell you, it was very close.
39:59
Gavin: It was so close that it was on the dot at $65.
40:03
Gavin: That was a long time for you to say yes.
40:05
Aaron: $65.
40:06
Aaron: Oh, somebody, somebody, I mean somebody, somebody wake up the audience.
40:14
Aaron: Wake them juice.
40:17
Aaron: We need some wake-up juice.
40:18
Aaron: Yes, you do.
40:19
Aaron: I did to be honest, just right off right off the bat, this has got a lot more wake-up juice vibe about it.
40:25
Aaron: Hey, yeah.
40:26
Gavin: Uh, so this is bottled by the old Commonwealth distillery.
40:32
Gavin: This brand, Old Hoffman brand, uh, originated back in, I believe, 1889, um, by the Hoffman brothers.
40:44
Gavin: Uh they took over the distillery um from a distillery that was already there.
40:51
Gavin: On the same grounds, I should say.
40:53
Gavin: Maybe not the same distillery, but it was on the same site or grounds.
40:56
Gavin: This site of where they had been making old Hoffman and some other spirits very much in bourbon lore and bourbon history, because it also has been the site of the Van Winkle family they bottled at this site.
41:22
Gavin: But they don't they don't make any, they just bottle it.
41:27
Gavin: I don't know all the history.
41:29
Gavin: They could have, they could have not.
41:30
Gavin: I'm intrigued.
41:31
Gavin: I'm intrigued as well, but nonetheless, this site has seen a lot of different versions of brands and ownerships.
41:43
Gavin: It was revived or resurrected, it's kind of that whole cycle of brands from the past coming back into the future, right?
41:54
Gavin: Like all of those fun things.
41:56
Gavin: So, as we've talked about how much each of these cost, both brands have this underlying theme of brands that had been lost and then have been resurrected, which I think is so fun.
42:14
Gavin: Uh thinking about this episode, trying to plan it out, that was not the undertone that I was originally gonna take, but that's nonetheless where the whiskey took us.
42:26
Aaron: Yeah, I I I the the notion of an episode in which we're kind of making jokes about time travel and going back in time, the idea that a distillery that shows up and then disappears and then shows up and disappears, yeah, feels very much fit in.
42:40
Aaron: Apropos.
42:40
Aaron: Ooh, uh okay.
42:43
Aaron: The worst part is when we go through and look at the transcript on this and it says apropos, I'm not sure how to spell apropos, so I'm just gonna have to blindly trust.
42:52
Aaron: It's gonna be Apple Spritz or something really funny.
42:56
Aaron: I'd be to be honest, the uh closed captioning uh software that AI software that everybody uses for all this stuff, uh, it has a hard time with a number of different Scotch distilleries.
43:09
Gavin: It sure does, trust me.
43:10
Gavin: All right, a bit uh the specs on this is a 60, or not 60, sorry, six years old, um, plus eight months of finishing.
43:21
Gavin: So this goes six years in its original uh barrel, and then it spends the next eight months in a finishing barrel, which uh I believe enters in uh char number one Kelvin Cooperage barrel.
43:36
Gavin: Okay, so it's an another new barrel, yes, exactly.
43:41
Gavin: The uh mash meal on this fella is 78% corn, 10% rye, and 12% malted barley.
43:50
Gavin: Okay, heavy malted barley is always a good thing for me.
43:54
Gavin: Same, love it.
43:56
Gavin: Uh what I love about this again, we've talked a lot.
43:59
Gavin: About labels and bottles, um, being sexy bottles and labels.
44:04
Gavin: What I like about this one is this is actually uh reminiscent of the original old Hoffman brand uh label.
44:12
Gavin: So yeah, looks very similar to what it would have looked like years ago.
44:18
Aaron: The idea that some distilleries go make a label that looks really old but doesn't actually look anything like the label used to be, yeah, kind of seems a hollow marketing trick.
44:29
Aaron: But the idea of actually creating a label that pulls elements from the original label, I think, is a much better way to do that.
44:39
Gavin: 100%.
44:40
Gavin: All right.
44:41
Gavin: My question, my first question for bottle number two, since we've talked a bit about uh brands being lost and being revived, is there a bottle or brand of a newer distillery or something within let's say the the last 20 years, right?
45:02
Gavin: 10 10 20 years that if it was lost and it went under, that you would hide those bottles today and keep them back.
45:14
Gavin: Basically a time capsule, right?
45:17
Gavin: Would like what would that look like?
45:20
Gavin: Is there a brand out there that you're like, oh yeah, that brand right there?
45:24
Aaron: I I think there's a ton of brands that like if you if you called me tomorrow and said there will no longer be logavulin, I'd stockpile a bunch of logavulin while it was still available.
45:35
Aaron: If you said the same thing about Bovenny or Brook Lotti or Glen Maranji or Glen Scotia, I run down the list of places that I think make good whiskey, and if you told me they're closing tomorrow, that would scare the poo out of me, and I'd run out and buy a bunch of stuff for sure.
45:51
Aaron: Um, I think that translates over to the bourbon side of things.
45:55
Aaron: Um I'm sitting here looking at yeah, it's it's in my head, it's probably the the ones that are more bigger names.
46:05
Aaron: Um they're also the ones that are probably least likely to have that happen to you.
46:10
Aaron: Mm-hmm.
46:11
Aaron: I mean, truth be told, it's gonna be your smaller producers that when things get tough, like they just don't have the capital behind them and the investment money to carry through.
46:24
Aaron: And those guys could very well disappear.
46:28
Aaron: Um I think it is cool whenever you find yourself in a position to try something that you cannot get anymore, right?
46:39
Aaron: For whatever reason.
46:40
Aaron: Whether it is an old timeless release or specifically a distillery that is closing.
46:47
Aaron: Um, we had one night where we were drinking stuff from the Spay or Spay distillery, right?
46:53
Aaron: And that one was being demolished to ultimately be rebuilt.
46:58
Aaron: But what you knew is what you had in that bottle, you were never going to be able to get again, and that that creates something um to that bottle.
47:07
Aaron: Does it make the whiskey better?
47:09
Aaron: Maybe, maybe not.
47:10
Aaron: Like we had this argument the other day or discussion, maybe it'd be a better way to put it.
47:15
Aaron: I how much does the story behind the distillery and behind the whiskey matter in your enjoyment of the whiskey?
47:25
Aaron: As much as I I will say from a purebred whiskey enthusiast, I said it the story shouldn't matter at all.
47:35
Aaron: But that's not how we drink whiskey.
47:38
Aaron: We drink whiskey with the story, and so the idea that the story is part of the flavors and stuff that are in there, yeah, I get that.
47:47
Aaron: I I can't I can't argue with that rationale.
47:51
Aaron: So, yeah, I I I think I'd have a hard time saying which distilleries would make that list, just because so many would be on that list.
48:04
Aaron: Um I'm hoping that's not a problem.
48:07
Aaron: I I I hope there is no, you know, we keep talking about this, the the bubble has burst, we've we've peaked and come back down.
48:15
Aaron: I hope there isn't a crash coming, right?
48:18
Aaron: That that really starts to drive people out of business.
48:21
Aaron: I hope I hope like many booms that the boom resets a bit and comes back down to a more realistic market, but never as low as it was before.
48:34
Aaron: Um yeah, I I think it's fun to be able to have all these little distilleries making fun stuff that's a little different, and uh I hate to see that go away.
48:47
Gavin: Man, it's like your thought process my thought process and my questions are just like linked because my next question was literally gonna be kind of what's your predictions?
48:57
Gavin: Because I think we are entering in a new moment in whiskey, right?
49:04
Gavin: Specifically kind of in the American whiskey or bourbon, but maybe in just whiskey in general, right?
49:12
Gavin: I we we were able to find whiskey on the shelf or in stores that we hadn't been able to find in a while.
49:21
Gavin: Uh prices are starting to tick down a little bit, they may not be where the consumer wants them quite yet, but we do see them starting to trickle down just a tad bit.
49:32
Gavin: So my next question was gonna be like, what's your predictions?
49:35
Gavin: Like, do you think as we're entering into this new season, this new moment, do you think that we are going into a bus?
49:45
Gavin: Do you think that you know it will right side itself?
49:50
Gavin: Do you think that um because the world moves faster today than it has ever moved, do you think that even if we did go into bus that that it might come back quicker than 30 years?
50:07
Aaron: Yeah, I I think one of the problems that face the spirit industry in general is that the world has turned into a what have you done for me lately kind of place, in which the speed to market drives business change.
50:24
Aaron: But yet we're talking about a product that takes so long to age and reach market, and so there is this how do you account for short-term feds and fluctuations in a market that runs on very long-term cycles.
50:44
Aaron: Um I I honestly believe I, you know, this has been a handful of years back, but the cigar industry kind of went through a huge boom and then it collapsed and people were freaking out over cigars.
50:56
Aaron: But the truth of the matter is coming out of the boom, even after it crashed, it was still much greater cigar sales and more people were into cigars than before.
51:07
Aaron: I think the whiskey world will have that as well.
51:10
Aaron: Um, I think, I think the alcohol industry is in a position where they're trying to figure out how to kind of rebrand and reconnect.
51:20
Aaron: Um as with almost every industry that is this big, they got a lot of resources to to work at it.
51:29
Aaron: I I don't think they're gonna throw their hands up and be like, well, can't figure it out, and uh just gonna close their doors and go home.
51:35
Aaron: Um yeah, take my bowl and go home.
51:38
Aaron: I think I think you're going to see a lot of things that become different, whether it's whether it's clear spirits, whether it's rums as opposed to whiskeys.
51:48
Aaron: Um, I think you'll see a lot of them come back around.
51:51
Aaron: Listen, what I'll say is I obviously don't have a passion for other spirits like I do for whiskies.
52:01
Aaron: But that being said, I've had some really tasty tequilas you can sit and sip, right?
52:07
Aaron: I've had some very tasty rums you can sit and sip.
52:10
Aaron: If what you're saying is the rot gut version of whatever spirit you're not a fan of, well, you're not a fan of that in whiskies either, right?
52:20
Aaron: Um if your thought process has always been about a spirit, it is about the quantity, not the quality.
52:30
Aaron: Well, it's not a fair way to compare it to something that you really, really care about quality in.
52:36
Aaron: Um so I I mean I think we're going to find things will level themselves back out.
52:44
Aaron: I think it won't be as great an industry and boom as it used to be, but I don't think it's going to go back down as low as it did.
52:53
Aaron: And I will say to me, what has really made me happy is I like the idea of whiskey not being the get rich quick flip business idea from somebody anymore.
53:13
Aaron: Um because I think that I think it did a disservice to the industry and the people who actually enjoy it.
53:18
Aaron: The idea that there were people running out to stand in line to buy it all just for the sole purpose of turning around and reselling.
53:26
Aaron: I'm like, well, now you're just getting rich off of the backs of somebody else's passion.
53:32
Aaron: And that that that frustrates me in any industry, right?
53:35
Aaron: Whiskey or otherwise.
53:37
Aaron: So I'm glad to think that that goes away.
53:41
Gavin: Yeah, no, I here's what I would say.
53:44
Gavin: I do think the world moves pretty fast these days, and everything is cyclical in this industry.
53:51
Gavin: Um I think when I did research, there has been, I think, four big bourbon or American whiskey booms um since like the 1700s.
54:04
Gavin: The way industry moves and everything moves, that the the circle of life just gets faster and faster and faster as technology moves forward and all of those things.
54:16
Gavin: And um part of the reason why maybe the booms didn't happen so fast in in years past is because the social media and TV and advertisement and marketing, you couldn't do as much back then.
54:35
Aaron: We're blaming Facebook, is what you're saying?
54:37
Gavin: Yeah, meta, meta, yeah, meta.
54:38
Gavin: We're blaming meta YouTube, all of our favorite people out there.
54:42
Aaron: All of the platforms on which we use to connect with you guys, none of those.
54:46
Gavin: He's talking about other other guys the MySpaces, the Zangas, the all of those Jeeves.
54:55
Aaron: Oh my god.
54:56
Aaron: You don't remember those kinds of things, do you?
54:57
Aaron: Yes, yes, I do.
54:59
Gavin: Web crawler, AOL, dial up.
55:02
Gavin: Oh's instant messenger.
55:05
Gavin: Do you still have do you would you remember your name?
55:08
Gavin: Because I definitely wouldn't.
55:11
Aaron: No, I was never uh I was never a crazy handle guy.
55:14
Aaron: Like mine, mine was always my name.
55:17
Gavin: I remember my Zanga.
55:18
Gavin: Which most people probably don't even remember what Zanga is.
55:22
Gavin: I don't.
55:22
Gavin: I'm gonna have to go look it up.
55:24
Gavin: Yep.
55:24
Gavin: Uh X.
55:25
Gavin: Zenga.
55:27
Aaron: X, whatever it is.
55:29
Aaron: Anyways.
55:29
Aaron: Um not to be confused with Jenga, the the game with all the blocks where you have to pull them out and not knock the tower.
55:35
Aaron: I love that.
55:36
Aaron: I love going to a bar and having they have the big ones with like two by fours.
55:41
Aaron: Yes.
55:41
Aaron: And then some drunk idiot runs into it and just literally gets beamed in the head with two by fours.
55:46
Aaron: Yeah, it's so fun.
55:47
Aaron: So fun.
55:48
Aaron: All right.
55:49
Aaron: Let's get like a diversion there.
55:52
Aaron: There may be I think it's spoken to how not very nice yard.
55:56
Gavin: Uh there may have been a report or two.
55:58
Gavin: There may be a couple bars that I'm not allowed back into.
56:02
Gavin: Goodness.
56:03
Gavin: But here we are.
56:05
Gavin: That's why we build our own bars around here.
56:07
Gavin: It's way cheaper.
56:11
Aaron: It is significantly drinker to cheap, or it's significantly cheaper to drink at home.
56:15
Aaron: Drinker to cheap at home.
56:16
Aaron: For sure.
56:17
Gavin: It takes a bit to get the collection selection around.
56:22
Aaron: The problem is the crowd isn't as fun to watch at the house.
56:25
Aaron: The people watching people watching is not as good.
56:31
Gavin: Yeah.
56:32
Gavin: The drunk idiot in the corner.
56:34
Gavin: It's trying to hit on the phone.
56:35
Gavin: It's just a mirror.
56:36
Gavin: Yeah.
56:36
Gavin: Yeah.
56:37
Aaron: Yeah.
56:37
Aaron: You know, look at that idiot.
56:38
Aaron: Look at that buffer.
56:40
Gavin: Wait, that's that guy's not even wearing a shirt.
56:42
Gavin: No, no pants, no shirt, no shoes.
56:46
Gavin: Absolute service here.
56:49
Aaron: It's my favorite kind of service.
56:51
Aaron: Good lord.
56:52
Aaron: I mom, shut it off.
56:54
Aaron: So sorry, mom.
56:56
Aaron: Are we talking whiskey?
56:58
Aaron: Or are you?
56:58
Aaron: Yeah, another question.
56:59
Aaron: Let's let's talk whiskey.
57:00
Aaron: All right.
57:01
Aaron: I wrote one thing down for all three.
57:04
Aaron: Okay.
57:04
Aaron: And so this is going to be anticlimactic in the fact that you're going to hear this repeatedly.
57:10
Aaron: Okay.
57:10
Aaron: Big red gum.
57:14
Aaron: Pick red gum.
57:15
Aaron: This has so much cinnamon on it, and it is a like it reminds me of you peeled.
57:20
Aaron: Do you remember the old five sticks of gum packs?
57:24
Aaron: When you peel the top off of that, the smell of big red gum and the foil, I that's it's all I get.
57:31
Aaron: I started to write down other things, and every time I just wrote big red gum bigger.
57:37
Gavin: Alright.
57:37
Gavin: Well, I just boxed it on my notes.
57:41
Gavin: Because on the nose, yeah, cinnamon, big red, big red gum, right there.
57:48
Aaron: And sometimes cinnamon is like you remember the cinnamon red hots, the little little red uh things.
57:53
Aaron: Do you do you grow up in a part of the country where at the Christmas time they would make the cinnamon apple cider and they would put red hots in the coffee percolator and then fill it full of apple cider and let it percolate, and you'd have hot cinnamon apple cider?
58:07
Aaron: It makes me think of Christmas.
58:09
Aaron: Every time I think of that, that's a different cinnamon than is in here.
58:13
Aaron: Baking cinnamon, like the dry cinnamon that you dust over a snickerdoodle cookie or like it's different.
58:19
Aaron: Big red gum is a distinctly different cinnamon uh note than you, and it is dead on exactly big red gum.
58:29
Gavin: Yeah, I can't disagree with you on the big red.
58:32
Gavin: I think there is um a cherry note that should that shows up.
58:36
Gavin: I put burnt burnt caramel.
58:39
Gavin: Um and the cherry is almost like um like a rich cherry, like a um, what is it, a lixardo?
58:49
Aaron: Yeah, it shows it shows up a little more on the palette and finish than I think on the nose for me, but yeah.
58:55
Aaron: Um not the cherry itself, but like the juice that's in the jar.
59:01
Aaron: Yeah, all right.
59:04
Aaron: Not the not the not the bright red fish bait maraschino cherries, not those, but the good ones.
59:10
Aaron: The the good ones.
59:12
Aaron: All right, the ones that when you see them put in a glass, you're like, I can drink an old-fashioned at this bar.
59:17
Aaron: Yeah, yeah.
59:18
Aaron: Yeah.
59:19
Aaron: Uh so on the palette, you can tell it's the ones that look like this.
59:23
Aaron: Yeah, that that's the cherry.
59:26
Gavin: Hold on, I don't know.
59:27
Gavin: Where are your point at once?
59:28
Aaron: So when Gavin, when Gavin said that we we were gonna do a we were gonna do the 80s theme thing, I went rummaging through the closet looking for something 80s, and I don't have anything 80s.
59:40
Aaron: Um, but I did find this shirt that looks like it was designed for the graphics on a Super Nintendo, which was about as 80s as I could come up with.
59:49
Aaron: So I mean, I like it.
59:51
Gavin: If you didn't already own it, I'd probably try to get one.
59:54
Gavin: I'll get you one of these.
59:55
Gavin: Reminds me of Duck Hunt.
59:57
Gavin: Oh, yes, Duck Hunt.
59:59
Gavin: Um, I'll get you one of these super awesome.
1:00:02
Aaron: I the best part is we were we were bantering around other 80s movies that we could make an episode for, and I said the movie cocktail, and I think that shirt's gonna work for the cocktail episode too.
1:00:13
Gavin: I think it works for anything in the 80s.
1:00:15
Gavin: Like, let's get Days of Thunder in there.
1:00:17
Gavin: No, no, no.
1:00:19
Gavin: I mean, I know where you're gonna go.
1:00:21
Gavin: I'm uh you're gonna be in a race.
1:00:23
Aaron: You need a you need a mellow, you need a mellow yellow t-shirt for mellow.
1:00:26
Aaron: Mello yellow, oh my gosh.
1:00:29
Gavin: All right.
1:00:30
Gavin: Uh so Pally, I assume you said big red.
1:00:33
Aaron: I don't know if I mentioned this earlier, but big red.
1:00:35
Aaron: All right, yeah, no, I'm with you though.
1:00:37
Aaron: Cherry, cherries is the second thing behind there.
1:00:40
Aaron: And I don't know is if cinnamon cherries is a thing you can get.
1:00:44
Aaron: I bet we can.
1:00:45
Aaron: But after tasting this, we need to figure out some sort of cinnamon cherry candy.
1:00:51
Aaron: I think we could just make some in a cocktail and then I'm gonna Google this one.
1:00:55
Aaron: Damn, we got it.
1:00:56
Aaron: We'll get done with this episode.
1:00:57
Aaron: I'm gonna Google cherry cinnamon candies.
1:01:00
Aaron: There's probably something out there.
1:01:02
Gavin: If there's not, we'll make it.
1:01:03
Gavin: Something from New England, I bet.
1:01:05
Gavin: All right, so I put cherry um again.
1:01:08
Gavin: I think some butterscotch shows up.
1:01:11
Gavin: I know you said butterscotch on the early times a little bit.
1:01:15
Gavin: I think more butterscotch shows up on this, and by butterscotch I mean Werther's originals, right?
1:01:21
Aaron: I think this is a Werther's original palette just pairing for me.
1:01:27
Aaron: This this is a thing we've discussed a couple times, and I have yet to go do an adequate amount of research, but it's got me thinking what's that?
1:01:34
Aaron: Is um is a Werther's original a butterscotch candy or a caramel candy?
1:01:39
Aaron: It's butterscotch.
1:01:40
Aaron: 100%.
1:01:41
Aaron: Does it say butterscotch?
1:01:43
Aaron: I believe it says butterscotch.
1:01:45
Aaron: That's the question.
1:01:47
Gavin: I could be lying.
1:01:48
Aaron: Sometimes we talk about caramel, I was like, yeah, it kind of reminds me of a Werther's.
1:01:51
Aaron: And I was like, but you say butterscotch, and I was like, yeah, it kind of reminds me of a Werther.
1:01:55
Aaron: Wait a second.
1:01:58
Gavin: I might be muddying the waters over here.
1:02:00
Gavin: I now they do have a butterscotch or a Werthers original that is uh Werther's coating and caramel on the inside.
1:02:10
Gavin: So you may be thinking a little bit of that.
1:02:13
Gavin: I have both at the house.
1:02:14
Gavin: So when I smoke my tobacco pipe, that is what I have afterwards.
1:02:19
Gavin: It helps take out the I like the fact that you clarify which pipe, the tobacco pipe.
1:02:25
Gavin: Because if you say pipe, I don't need nobody knocking on my door.
1:02:30
Gavin: No, that's true.
1:02:31
Gavin: He he never said it was a crack pipe.
1:02:33
Aaron: He said it was a tobacco pipe.
1:02:35
Aaron: We have to cut all of that out now.
1:02:37
Aaron: Now none of that is usable.
1:02:40
Aaron: No, no.
1:02:41
Aaron: You work in a place with the no drug testing policy.
1:02:43
Aaron: Not now, but could happen.
1:02:48
Aaron: Yeah, no, it'll be long after the episode airs.
1:02:51
Aaron: All right.
1:02:53
Aaron: On the finish.
1:02:55
Aaron: Are you finished yet?
1:02:56
Aaron: No, I was so I was I wrote something down and I kind of like the way it sounds.
1:03:00
Aaron: Um I give you the road, sir.
1:03:03
Aaron: I'm gonna I'm gonna coin a new term right now.
1:03:05
Aaron: Uh on the finish, I get proof sparkles.
1:03:08
Aaron: Proof.
1:03:08
Aaron: Oh my god.
1:03:09
Aaron: You know the the tingly little bit on the tongue and stuff from the proof?
1:03:14
Aaron: The alcohol, they're they're proof sparkles.
1:03:18
Aaron: I don't even know who you are.
1:03:20
Aaron: You know what else I get on the finish?
1:03:22
Aaron: Big red gun.
1:03:24
Aaron: Big red sparkles.
1:03:26
Aaron: Big red sparkles.
1:03:27
Aaron: Big red sparkles.
1:03:28
Aaron: All right.
1:03:28
Aaron: You're thinking of Robin Sparkles.
1:03:30
Aaron: Just thinking a bunch of sparkles.
1:03:34
Gavin: Uh, okay.
1:03:36
Aaron: It is a poetic imagery that accurately describes the tingling sensation on the tongue from the Hunter Proof.
1:03:43
Aaron: Do I need to tell the audience what your nickname in my phone is?
1:03:47
Aaron: I'm not buzzed if I know the nickname you have for me in your phone.
1:03:50
Aaron: Aaron Tongue Tingler.
1:03:52
Aaron: Yeah, I do have that.
1:03:54
Aaron: I do have that going on for sure.
1:03:56
Aaron: Yep.
1:03:57
Gavin: Yep.
1:03:58
Aaron: Uh I'm so glad mom stopped watching earlier.
1:04:02
Gavin: Um, he has a nickname for me from a night out.
1:04:06
Gavin: It's mine was not inappropriate at all.
1:04:09
Gavin: It's not either.
1:04:10
Gavin: You talk about tongue tingling.
1:04:12
Gavin: Your sure sounds more inappropriate.
1:04:14
Gavin: You talk a lot about tongue tingling when we're drinking whiskey.
1:04:18
Gavin: So it does.
1:04:19
Aaron: It does.
1:04:19
Aaron: There's that sparkly, tingly sensation across your tongue from the proof.
1:04:25
Aaron: And if you were to draw a picture of it, it would sparkle.
1:04:29
Gavin: That's all I'm saying.
1:04:30
Gavin: Like a unicorn.
1:04:31
Gavin: Sparkle.
1:04:32
Gavin: Sparkle.
1:04:33
Gavin: Unicorn sparkles.
1:04:35
Gavin: So for me on this, uh I think it that cherry turns into like a cherry pie.
1:04:43
Gavin: So I get a bit of um kind of that almost uh graham crackery crust-ish with the cherriness.
1:04:52
Gavin: Like a warrant cherry pie?
1:04:53
Gavin: Like a what?
1:04:54
Gavin: Warrant?
1:04:55
Gavin: I was gonna say warm cherry pie, and I was gonna say yes.
1:04:58
Gavin: No, it was a song reference.
1:04:59
Gavin: Oh, that that one I didn't get.
1:05:01
Aaron: And I would put it in the episode, but YouTube is such a stickler on copyright nonsense.
1:05:06
Aaron: Such nonsense.
1:05:08
Aaron: We'll have to have Gavin or I sing it at some point.
1:05:12
Aaron: You don't remember She's My Cherry Pie?
1:05:14
Gavin: Oh, yeah, yeah, yeah.
1:05:14
Gavin: Yeah.
1:05:15
Gavin: Yeah, okay.
1:05:16
Gavin: Uh this also, I think there's a bit like almost a toffee note.
1:05:21
Gavin: So I think maybe that's maybe that caramel toffee note where there's original that kind of comes in at a little more toasty level.
1:05:31
Gavin: On the finish, you get toffee, huh?
1:05:32
Gavin: Yeah, a little bit.
1:05:36
Aaron: Yeah, I'll say I'll say there is a drying kind of oakiness to it as the finished last.
1:05:40
Aaron: Um, on nice.
1:05:42
Aaron: In the world of bourbon, I'd say a long finish.
1:05:45
Aaron: Um it ends far more dry oak and begins very much bold flavors of cinnamon and other stuff.
1:05:56
Aaron: Uh all right, so question is are you Make me go first again.
1:06:01
Aaron: I mean, I'll tell you my number.
1:06:02
Aaron: They were they were both your bottles.
1:06:04
Aaron: I understand that if you if that's the way you want to do it, but you are welcome to take lead, should you wish.
1:06:09
Aaron: All right, here we go.
1:06:11
Aaron: 85.
1:06:12
Aaron: That is easily the fastest we've ever gotten a number out of you.
1:06:18
Gavin: I haven't explained it yet.
1:06:19
Gavin: No, I know.
1:06:20
Gavin: Typically I explain and then I get the number.
1:06:22
Aaron: I know I've tried to explain to you that that doesn't make for very good video editing later.
1:06:27
Aaron: Well, I have to figure out I have to add your number, and if you wait till the end, it's only on the screen for a half a second and we move on.
1:06:35
Aaron: All right.
1:06:35
Aaron: You know what that part's but why, Gavin?
1:06:38
Aaron: Why 85?
1:06:40
Gavin: I think this is um a bourbon that is uh just yeah, to use your reference, like just a fastball down the middle.
1:06:52
Gavin: That's a hunter proof, so it's it's something that gives you enough proof um to give you a little tongue tingle, but it's not so punch in the face that uh you need something to you need a drop of water, you need an ice cube or anything like that.
1:07:11
Gavin: I love the story.
1:07:12
Gavin: I am a soaker for the story if you haven't um found that out by now.
1:07:17
Gavin: Uh I love revived brands, I love just the history that kind of this brand, this story with old Commonwealth, with old Hoffman brand.
1:07:30
Gavin: Like there's a lot of olds going on uh in this bottle, uh, which I absolutely love.
1:07:35
Aaron: I so I'm willing to agree with you that it's a very tasty bourbon.
1:07:41
Aaron: I'm actually at an 88.
1:07:42
Aaron: I think you undersold this at 85.
1:07:45
Aaron: I think this is an excellent whiskey.
1:07:47
Aaron: Um, I think your reason for 85 is a little bit flawed because you said this is a fastball down the middle, and this has got spice that you don't get in a lot of bourbons.
1:07:57
Aaron: That amount of cinnamon um feels like it's heat in on the hands, right?
1:08:03
Aaron: Like it's that's sawn off the bat, if you know what I mean.
1:08:06
Aaron: I I like this one because it isn't classic e-bourbon, right?
1:08:12
Aaron: This is something different, um, where you got a lot of vanilla, custard, butterscotch, caramel, that, and oak on early times.
1:08:23
Aaron: This one, the biggest thing that popped out at me was not a common bourbon flavor.
1:08:30
Aaron: I'll say uncommon bourbon flavor.
1:08:32
Aaron: It's not that it never exists, it's just not in every bourbon, and and the second dairy flavor we picked up on and made note to also is not as common a bourbon flavor.
1:08:43
Aaron: Cinnamon and cherry, although sometimes show up in some bourbons, like never in this combination in this way.
1:08:52
Aaron: I this is a fun one.
1:08:55
Aaron: At $65, I might make an argument for the dollar spent.
1:09:01
Aaron: I actually like this one a little better than the early times.
1:09:04
Aaron: Oh, 100%.
1:09:05
Aaron: Yeah, 100%.
1:09:06
Aaron: Considering I paid zero dollars for both bars, this is a no-brainer which of the two I like better.
1:09:13
Aaron: Well, 88 miles per hour.
1:09:16
Aaron: Yeah, no, I and to be honest, it's done.
1:09:18
Aaron: You just said that miles per hour that it dawned on me the irony of that number.
1:09:23
Aaron: Um, no, I uh this if you if you are somebody who likes to have a wide range of fun bourbons and you find yourself in the store with this, absolutely get this one.
1:09:37
Aaron: Right?
1:09:38
Aaron: You you don't need 48 different buffalo traces.
1:09:41
Aaron: Get a couple of those and spend your money on something like this that's distinctly different.
1:09:47
Gavin: So if you can find this one, uh, I think at this point, um, they've released this on their website.
1:09:55
Gavin: I believe they're sold out, so you you're probably gonna have to find it at one of the stores on this guy.
1:10:00
Gavin: All right.
1:10:00
Gavin: I'm gonna go get in the truck right now.
1:10:02
Gavin: All right, but but before you go, oh I got I got another fun.
1:10:05
Gavin: You got a closure question?
1:10:07
Gavin: Yeah, well, it's not really a question, it's more of a statement.
1:10:09
Gavin: Uh oh.
1:10:10
Gavin: Is this a monologue?
1:10:11
Gavin: Are you ready to feel old?
1:10:13
Gavin: Oh shit.
1:10:14
Gavin: Are you ready?
1:10:15
Gavin: Here we go.
1:10:15
Gavin: Marty McFly.
1:10:19
Gavin: Oh my god, went 30 years back.
1:10:22
Gavin: So he started in uh 1985 and he went to 1955.
1:10:28
Gavin: Right.
1:10:29
Gavin: Today, if he did that, so in 2026, if he went back, oh good lord, he'd go to 1996, where oh my god, at your parents dance, they'd be playing Oasis Wonderwall, No Diggity, yep, right?
1:10:52
Aaron: Yep, countless other songs, uh none of them by Chuck Berry.
1:10:57
Aaron: Yep, I so just so we're understanding, Marty McFly went back 30 years and his parents were in high school.
1:11:07
Aaron: If you go back 30 years for me, I was not in high school anymore.
1:11:12
Aaron: I had already left high school by that point.
1:11:15
Aaron: So I'm too old.
1:11:17
Gavin: Same, same.
1:11:18
Gavin: Oh my god, but 1996 is our 1955.
1:11:28
Aaron: How crazy is that?
1:11:30
Aaron: Yeah, I'm trying to think of like all the crazy things that would have still been history in 1996, and that's that's probably the most frustrating part for me.
1:11:41
Aaron: Because I got all these memories of things, and I'm thinking now in 1996, that would still have been history at that point, not not something yet to come.
1:11:50
Aaron: Let's see, 96 um Windows would have been out by then.
1:11:56
Aaron: Uh Netscape, the very first web browser, I think would have been out by 96.
1:12:02
Gavin: Um, yeah, lots.
1:12:07
Gavin: There was lots of good music going on that happened.
1:12:10
Aaron: I you know that '96 would have been the wheelhouse of college for me, right?
1:12:14
Aaron: Like it was it was X's on the back of your hand and drinking beer out of a solo cup in somebody's backyard.
1:12:20
Aaron: Um, I mean, that was that was prime house party time frame for me.
1:12:26
Aaron: Uh yeah, we were not going to the enchantment under the sea dance.
1:12:30
Gavin: Yeah.
1:12:31
Aaron: The movie would look different if you came back to my past.
1:12:34
Gavin: Well, yeah, it looked way different than anybody's past.
1:12:36
Gavin: But yeah, it it just it dawned on me to think about like that's rough.
1:12:42
Gavin: Like, if if we did back to the future today, we've already we go back to 1996.
1:12:49
Aaron: We've already eclipsed the date in which Marty went forward in the future.
1:12:54
Aaron: Yes, like that's in the past now, yes, yeah.
1:12:57
Aaron: Yeah, so if we went 30 years in the future from today, crazy how much stuff that they kind of talked about in that future movie that like by the time it came around, like, yeah, we had that.
1:13:09
Aaron: Like, not hoverboards, we didn't have hoverboards yet.
1:13:13
Aaron: Well, flying cars.
1:13:16
Aaron: I mean, there are some things out there that are.
1:13:18
Aaron: Okay, those two.
1:13:19
Aaron: Those two.
1:13:19
Aaron: I can't find a pair of shoes that'll lace themselves up.
1:13:22
Aaron: They they made those Nike uh Back to the Future shoes.
1:13:27
Aaron: The the jacket that you just pulled the thing and it fills them out.
1:13:30
Aaron: Yeah, I need one of those one.
1:13:33
Gavin: You'll still fought one of those, yeah.
1:13:34
Aaron: 3D movies though, they've had those for years.
1:13:36
Aaron: Yeah, all right, early times, they probably still have early times.
1:13:42
Aaron: All right, is it time to bid adieu?
1:13:46
Aaron: I think it is.
1:13:47
Aaron: Hey, for everybody out there, one of the beauties of whiskey is it's homage to the past that gets drank in the present, which makes you happy and optimistic about your future.
1:14:03
Aaron: So, to all three tenses and all three times, cheers.
1:14:08
Gavin: And Slainte Mthath!
1:14:13
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1:14:15
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1:14:18
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1:14:19
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1:14:22
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1:14:31
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1:14:36
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1:14:41
Doc: This baby hits 88 miles per hour, you're gonna see some serious ...