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What does 140.8 proof teach us about restraint? · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_03: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_03: Their spirits honor their roots and reflect their originality as makers, their integrity as producer, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_03: The Michelone reserve line reflects their story from the start to the bottle to your glass with unique wheated and rye bourbons and also rye and wheat whiskeys.
• 1:28
  SPEAKER_03: The Michelon brand is easy to stick.
• 1:32
  SPEAKER_03: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:42
  SPEAKER_03: Oh no.
• 1:43
  SPEAKER_03: I missed it.
• 1:45
  SPEAKER_03: Uh here we go.
• 3:11
  SPEAKER_03: I don't know what the heck happened there, with Superman.
• 3:15
  SPEAKER_03: Woo! Scotch, Scott, Scott, Scott.
• 3:21
  SPEAKER_03: Welcome everybody.
• 3:23
  SPEAKER_03: Welcome everybody on YouTube.
• 3:25
  SPEAKER_03: Uh oh my God.
• 3:28
  SPEAKER_03: Let's see.
• 3:29
  SPEAKER_03: Yep, check in a little bit.
• 3:30
  SPEAKER_03: We're we're doing well on YouTube.
• 3:32
  SPEAKER_03: Welcome everybody on Facebook.
• 3:33
  SPEAKER_03: We got Walker.
• 3:34
  SPEAKER_03: We got Scott McCrae.
• 3:36
  SPEAKER_03: Um, he's he uh John Ritt.
• 3:39
  SPEAKER_03: Yes, Scott McCrae's asking if we do the Butners pick.
• 3:42
  SPEAKER_03: Yes, we are.
• 3:44
  SPEAKER_03: Um yeah, Walker should open his old Route 8 because that's one thing.
• 3:49
  SPEAKER_03: But we've got a lot of people leeling here.
• 3:51
  SPEAKER_03: I mean, just everybody that that's normally on.
• 3:54
  SPEAKER_03: Welcome everybody.
• 3:55
  SPEAKER_03: This is going to be a podcast.
• 3:56
  SPEAKER_03: I'm excited.
• 3:57
  SPEAKER_03: I've got some energy tonight.
• 3:58
  SPEAKER_03: Uh let's move this keyboard out of the way because that doesn't make sense to be there showing.
• 4:04
  SPEAKER_03: Ooh, we're back on it's like I like the clean bar aspect, and we've got a lot of stuff.
• 4:11
  SPEAKER_03: And right now, um, one of the things uh for YouTube, I'm gonna slide this over.
• 4:17
  SPEAKER_03: There's the Route 8 from Augusta.
• 4:19
  SPEAKER_03: That's here tonight.
• 4:20
  SPEAKER_03: I've got my uh crystal or not my crystal glend, but my regular Glen.
• 4:24
  SPEAKER_03: I'll set that right there.
• 4:26
  SPEAKER_03: But first, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 4:31
  SPEAKER_03: Uh remember, there's glens, there's t-shirts.
• 4:33
  SPEAKER_03: Uh, me and Roxy are gonna get ready for the holiday bourbon balls.
• 4:38
  SPEAKER_03: Um, just check it out.
• 4:39
  SPEAKER_03: We're really close to uh updating.
• 4:42
  SPEAKER_03: So if you check it out recently, the update's happening.
• 4:45
  SPEAKER_03: Uh with AI and all of the stuff that it'll do.
• 4:48
  SPEAKER_03: Um, we're able to, we're working on writing all the bios and getting everything since we can't get them out of CT or uh Whiskey.
• 4:55
  SPEAKER_03: We're just gonna have AI do a bunch of stuff and put it up there, put up all the new pictures.
• 4:59
  SPEAKER_03: So that's gonna be fun changing over the website.
• 5:02
  SPEAKER_03: That'll be happening real soon.
• 5:04
  SPEAKER_03: Uh Roxy's gonna be doing that.
• 5:06
  SPEAKER_03: And then also remember Facebook, YouTube, Instagram, X, and TikTok finally.
• 5:11
  SPEAKER_03: I used to be talking about about five years about not being on TikTok.
• 5:15
  SPEAKER_03: We're finally on there, and actually, it's doing pretty well.
• 5:18
  SPEAKER_03: Uh uh make sure that no matter how you watch us, but make sure you like, listen, subscribe, and leave good feedback, but mainly on the the like like uh YouTube or Buzz Sprout, where we're also on.
• 5:31
  SPEAKER_03: Um sign up for the memberships.
• 5:33
  SPEAKER_03: Uh the memberships help us, and that's that's great to have you guys supporting us.
• 5:38
  SPEAKER_03: You can also support us through the super chat on YouTube.
• 5:42
  SPEAKER_03: Uh, I don't know exactly how that works, and nobody's using it, but if you guys are on YouTube, super chat.
• 5:47
  SPEAKER_03: Um, we got Mr.
• 5:49
  SPEAKER_03: Trochka from Russia.
• 5:52
  SPEAKER_03: So we got welcome.
• 5:55
  SPEAKER_03: Yeah, um let's see.
• 5:57
  SPEAKER_03: You oh, Scott McRae, who's on also on YouTube and Facebook, uh he want he wants, I can give you all the prices that you would need on our barrel picks, uh Scott, um, through Messenger soon.
• 6:12
  SPEAKER_03: But uh also remember, um not only are we on that, but we're also on Apple iHeart and Spotify, plus all the other listening podcast formats were there.
• 6:24
  SPEAKER_03: But once again, no matter how you listen to us, make sure you leave us good feedback and go through.
• 6:29
  SPEAKER_03: Give us star ratings if you like what's what's happening.
• 6:32
  SPEAKER_03: We we really appreciate anything.
• 6:34
  SPEAKER_03: I look at Apple, and I'm always looking, especially on Apple Podcasts, to see if we're getting a better rake rating.
• 6:41
  SPEAKER_03: Uh, and so that's always good.
• 6:44
  SPEAKER_03: So that brings us to what we're starting.
• 6:47
  SPEAKER_03: All right, I'm gonna start us off because Bourbon on the Banks was cool, but I need a I need something from Bourbon on the Banks.
• 6:53
  SPEAKER_03: And when we're at Bourbon on the Banks, or actually when we're at Kentucky Bourbon Festival, we did a podcast with Matt Groves right there from the Kentucky Bourbon Festival, and he taught us about this new drink that's coming out.
• 7:06
  SPEAKER_03: And I've got an ice cube that's been in here.
• 7:12
  SPEAKER_03: I did big ice because I need it, and basically it consists of this Augusta Old Route 8.
• 7:19
  SPEAKER_03: This is their um eight-year, this is 128, 22.8, but this is their their uh whiskey they're trying to get into bars and restaurants.
• 7:34
  SPEAKER_03: And so I'm gonna do this.
• 7:36
  SPEAKER_03: I'm gonna pour myself.
• 7:38
  SPEAKER_03: Oh, well, that seems to be about a shot, wouldn't you say?
• 7:43
  SPEAKER_03: Maybe.
• 7:44
  SPEAKER_03: Um Tiny's already been pre pre having fun, so we're already at the fun stage.
• 7:51
  SPEAKER_03: But I've got L8, and the new drink sensation out there is an eight instead of a seven and seven, go one better, an eight and eight.
• 8:03
  SPEAKER_03: So or go two better, right?
• 8:05
  SPEAKER_03: 14 16.
• 8:08
  SPEAKER_03: Oh, what's what's the what's a what's the this isn't this isn't the saying six, seven.
• 8:15
  SPEAKER_03: This is eight eight.
• 8:21
  SPEAKER_03: So uh so I poured myself an eight and eight.
• 8:25
  SPEAKER_03: So I'll be sipping along that while we talk about the festival.
• 8:29
  SPEAKER_03: Um super nasty.
• 8:30
  SPEAKER_03: I talked about the festival last time, and I gave everybody an update.
• 8:34
  SPEAKER_03: What would let's just do the highlights of that of the bourbon on the banks.
• 8:39
  SPEAKER_03: Um, what do you think on the banks?
• 8:40
  SPEAKER_03: What do you think we did good now?
• 8:43
  SPEAKER_03: Kentucky River.
• 8:46
  SPEAKER_03: You do have to get me the videos.
• 8:50
  SPEAKER_03: Cause because uh knobbs is gonna put one together as a promotional one, and then I'll put it to I'll finish it off and do everything.
• 8:59
  SPEAKER_03: But yes, but okay, what what did you think?
• 9:02
  SPEAKER_03: What was the what was a highlight of the festival for you?
• 9:06
  SPEAKER_03: Um and let's just talk about what happened, how you got there.
• 9:09
  SPEAKER_03: You weren't supposed to be there.
• 9:11
  SPEAKER_02: No, I was not supposed to be there.
• 9:13
  SPEAKER_02: Uh, I had a cardiologist appointment Friday morning, uh, but on Thursday night, uh talking with my wife, and we discussed it.
• 9:24
  SPEAKER_02: And uh I needed to uh take off and go up to uh Frankfurt for bourbon on the banks.
• 9:32
  SPEAKER_02: And so after I got through with all my cardiologist stuff, and uh actually they put a heart monitor on me and all that for 30 days just to just a slight little heart thing going on, but uh hopefully nothing serious, and uh so then I jumped on the road when I got off, got out of there, I got out around 12 o'clock, and by 120, I was on the road to Frankfurt, Kentucky to meet up with y'all.
• 10:05
  SPEAKER_03: Yeah, and it was a last minute decision.
• 10:08
  SPEAKER_03: I mean, you decided and then you you decided first you weren't coming because there was so much, then you were coming, but then as as a lot of times happens, reality set in and you weren't coming.
• 10:22
  SPEAKER_03: And that's that's normal.
• 10:24
  SPEAKER_03: I mean, it's a long drive.
• 10:25
  SPEAKER_03: It's it's a long drive for us, but it's a longer drive for you.
• 10:29
  SPEAKER_03: Our drive is in that realm of what you do on a workday.
• 10:34
  SPEAKER_03: I mean, you could you could go those four or five hours that we're going just to go down to uh right, Georgia or whatever it's three, four hours to get down there.
• 10:43
  SPEAKER_02: So, but this is especially with turned into an eight and a half hour drive uh because I'd have to come across I-40 through the mountains there where uh Hurricane Hallene washed out over you know several miles of that interstate, and they got it down to two lanes and one going in each direction, which was stop and go, five miles an hour, 30 miles an hour, you know, stopping.
• 11:14
  SPEAKER_02: And so, yeah, my normal like six to six and a half hour drive uh turned into eight and a half hours.
• 11:22
  SPEAKER_03: Yeah, and so Roxy, myself, and CT got there on Thursday night.
• 11:30
  SPEAKER_03: And uh we did our drive.
• 11:32
  SPEAKER_03: I I left at like we were we were by Whiskey Thief by 6:30 for their six to nine party.
• 11:39
  SPEAKER_03: CT got because he is only two and a half hours away.
• 11:43
  SPEAKER_03: He was there during the day.
• 11:45
  SPEAKER_03: He hit Glen's Creek, he was, you know, he hit his normal uh drive-down, drive-by stuff, and then he was at Whiskey Thief when we got there.
• 11:55
  SPEAKER_03: Um, the Whiskey Thief party for the kickoff of Bourbon on the Banks was fantastic.
• 12:00
  SPEAKER_03: We got to see a lot of people.
• 12:02
  SPEAKER_03: Um, Renee True was there.
• 12:04
  SPEAKER_03: There was um uh there, you know, uh Amsey winning is was there, and then all the the people now, Whiskey Thief itself, the main people were up in at the Nulu location, along with Randy Ford and uh I believe uh Sarah Evans.
• 12:26
  SPEAKER_03: They were at the jazz concert up there, and seriously, why Walter had when it comes to jazz, gotten probably one of the top jazz performers in the country to perform that night at Whiskey Thief in the New Lou, Louisville area.
• 12:42
  SPEAKER_03: So that was happening.
• 12:43
  SPEAKER_03: So there was a lot of people from Whiskey Thief that were up there, which is understandable, but it still was that party of yeah, I mean, we bore they they burned a bourbon barrel.
• 12:56
  SPEAKER_03: Uh, it was really cool.
• 12:57
  SPEAKER_03: There was, you know, this the normal whiskey thief experience happened, and then we ended up going, Roxy.
• 13:04
  SPEAKER_03: We got fun, Roxy, that night.
• 13:06
  SPEAKER_03: She was um, she was she had a little bit at Whiskey Thief after the drive where we didn't eat a lot, so she was feeling it, and then we ended up going to um check in while CT went over to House of Commons, and then we met CT at House of Commons.
• 13:22
  SPEAKER_03: We sat down, Brent Elliott was there, pours were coming, makers mark was you know from 1972, everything was happening like it does at House of Commons.
• 13:32
  SPEAKER_03: So that night was pretty good.
• 13:34
  SPEAKER_03: We went back, woke up the next morning.
• 13:36
  SPEAKER_03: Now we were in charge of setting up, dropping off the setup stuff, but honestly, super Nash, you weren't there yet.
• 13:45
  SPEAKER_03: So me and CT and Roxy did it.
• 13:50
  SPEAKER_03: Really?
• 13:53
  SPEAKER_03: All right, message.
• 13:56
  SPEAKER_03: Can I call?
• 13:57
  SPEAKER_03: Sorry, I can't talk now.
• 13:59
  SPEAKER_03: It's like he knows I'm on the podcast.
• 14:02
  SPEAKER_03: Um so we message, um we we we dropped that off, and you would have been proud of us, Super Nash.
• 14:14
  SPEAKER_03: The tent, the equipment, all was in its totes and its bags and everything.
• 14:19
  SPEAKER_03: We dropped it off.
• 14:21
  SPEAKER_03: It took us 15 minutes on the drop off, and we were out of there.
• 14:26
  SPEAKER_03: We dropped it off right at noon.
• 14:28
  SPEAKER_03: We were out by like 1220 and headed off to the bunch of distilleries to have.
• 14:33
  SPEAKER_03: We went to Four Roses, we then headed over to Wild Turkey, then we went to Larkin, and then we finished up at Buffalo Trace, which then went home, changed, went out to dinner, Cypress and Oak, and then we headed over to all we headed back after Cypress and Oak and was waiting for you to come in too.
• 14:55
  SPEAKER_02: Which I thought y'all were gonna be downtown, and so I drove straight down to town and parked and changed clothes right outside of my car.
• 15:05
  SPEAKER_03: And good thing, because we were texting you to meet us at the at the Airbnb, and we'd all go because we're really close, right?
• 15:12
  SPEAKER_03: We're like six, seven minutes away.
• 15:15
  SPEAKER_03: So you then you came over, we got ready, we all went together, uh all jumped in jumped in My Tahoe and rode over together.
• 15:24
  SPEAKER_02: So you tell me uh to the f the the bourbon on the banks festival in the streets.
• 15:30
  SPEAKER_03: Yes, but we went to House of Commons, yeah.
• 15:34
  SPEAKER_03: And let's let's review the House of Commons.
• 15:36
  SPEAKER_03: We got there, oh my gosh, and there was all the seats were open on the couch, and Roxy and I took the best seats on the couch.
• 15:45
  SPEAKER_03: You and Super Nash, Super U and CT were like chatting up.
• 15:52
  SPEAKER_03: Brent Elliott was there, right?
• 15:54
  SPEAKER_02: Yep.
• 15:55
  SPEAKER_02: Uh and he hadn't got there yet, yeah.
• 15:59
  SPEAKER_02: So we were texting Amsey, and he was just like a block away.
• 16:05
  SPEAKER_03: And we were trying to get our extra tickets because at the time we thought Walker, uh well, uh Whiskey and Sheila were gonna be coming, and they were supposed to come down.
• 16:19
  SPEAKER_03: But let's talk about at that point what happened.
• 16:22
  SPEAKER_02: So Well, Amsey said that he he was at this place, uh, which was a block away.
• 16:28
  SPEAKER_02: So you text him.
• 16:29
  SPEAKER_02: That's we could go that walk down there.
• 16:32
  SPEAKER_02: Yeah, it's a speakeasy.
• 16:33
  SPEAKER_03: That's what it's kind of, right?
• 16:35
  SPEAKER_03: So keep going.
• 16:37
  SPEAKER_02: So we uh we got up, left the couch, the perfect seats on the couch, duly noted for Roxy.
• 16:45
  SPEAKER_02: Walk yeah, and uh walked one block, and as soon as we walked in, Ansie was getting ready to walk out to come up to the House of Commons.
• 16:53
  SPEAKER_02: So we turned around and went right back to the House of Commons, and by that time all the seats on the couch were gone, all the seats at the bar.
• 17:01
  SPEAKER_02: So it was like standing room only.
• 17:03
  SPEAKER_03: So we were we're standing, and I had Roxy in my ear telling her how how dumb it was that we gave up our seats.
• 17:13
  SPEAKER_03: Yep.
• 17:14
  SPEAKER_03: So but it was the best thing we ever did on.
• 17:19
  SPEAKER_03: Oh, yeah.
• 17:20
  SPEAKER_02: So talk about what right after that, right after that, the very first poor that we had.
• 17:26
  SPEAKER_02: No, no, no.
• 17:26
  SPEAKER_03: Amsey was with his a friend.
• 17:30
  SPEAKER_02: Yeah.
• 17:31
  SPEAKER_02: Did you he's actually on the on the the one of the board members, uh Brian, which is one of the board members for the Burban on the banks.
• 17:39
  SPEAKER_02: Thank you for covering that.
• 17:41
  SPEAKER_02: So and so then Brian decides that he's gonna buy us a pour.
• 17:47
  SPEAKER_02: And guess what pour that he had?
• 17:50
  SPEAKER_03: He well, what's now are you aware of that?
• 17:54
  SPEAKER_03: So I'm sitting there looking at the bottle, which is in a case.
• 18:01
  SPEAKER_03: I don't know if that case lit up or not, but it's in a case, and I'm looking at it sitting on the counter, and all of a sudden they start the process of opening up the box and pulling the bottle out and opening the bottle, and everybody in the bar, because this bottle is not cheap, I believe it's$2,500.
• 18:25
  SPEAKER_03: Yes, but everybody in the bar MSRP is recording Dave of 2006 old-fashioned copper is what he bought.
• 18:40
  SPEAKER_02: Like what, seven pours of it?
• 18:45
  SPEAKER_03: No, wait, but Dave is pouring it.
• 18:48
  SPEAKER_03: Now, did you know at the time it was being poured for us?
• 18:55
  SPEAKER_03: Yes, I did.
• 18:56
  SPEAKER_03: I did not, I had no clue.
• 18:58
  SPEAKER_03: I was recording.
• 18:59
  SPEAKER_03: Yeah, yeah.
• 19:00
  SPEAKER_03: So you're recording, CT's recording, right there, four other people are recording, everybody's recording this.
• 19:07
  SPEAKER_03: I'm I need you to send it to me because you have not yet.
• 19:11
  SPEAKER_03: But as you guys are all recording, I'm like, Randy Ford is with us, also.
• 19:18
  SPEAKER_03: Hey Randy, cheers.
• 19:20
  SPEAKER_03: Uh, that you know I can't couldn't answer because we were actually on the podcast.
• 19:25
  SPEAKER_03: But we're sitting there, and I have no idea.
• 19:29
  SPEAKER_03: I know it's being opened for somebody, and I'm thinking to myself, this is what I'm thinking to myself, that has been a bucket list, and now I think it's called OFC because I see the label and the distillery's name at Buffalo Trace was Old Fire's Copper.
• 19:49
  SPEAKER_03: Yeah, and Randy tells me, because Randy does purchase some of these high-end bottles and uh open them too and share them.
• 20:04
  SPEAKER_03: We we did a double eagle rare opening, and we've done, but this old so I'm thinking it's old fire copper.
• 20:11
  SPEAKER_03: So Randy informs me that it's old-fashioned copper, and I'm like, I've never heard that.
• 20:20
  SPEAKER_03: You didn't either, right?
• 20:21
  SPEAKER_03: You thought it was old fire copper, right?
• 20:24
  SPEAKER_03: Yeah, I've been in those, I've been in those uh those lotteries.
• 20:30
  SPEAKER_03: I always thought it was called old fire copper.
• 20:33
  SPEAKER_03: I don't know how it's not old fire copper, but as we're talking and we're doing this, I kind of take them and I said it's old fire copper.
• 20:44
  SPEAKER_03: And he's like, No, it's old fashioned.
• 20:46
  SPEAKER_03: So we we talk about it's from old fire copper and whatever, and I'm sitting there being probably a little bit too confident confident for my breeches because all of a sudden the pour gets poured, he poured six of them, and that I believe is three hundred dollars an ounce.
• 21:11
  SPEAKER_03: And he he poured no, yeah,$150 a half an ounce.
• 21:15
  SPEAKER_03: Right, and he poured three one ounce pours.
• 21:18
  SPEAKER_03: That was those were one ounce pours, six one ounce pores, six one ounce pores, yeah, and uh all of a sudden they start getting handed out, and they hand one to you.
• 21:32
  SPEAKER_03: Anzi hands one to you, he hands one to CT, he hands one to me, hands one to Roxy, and then hands one to Brian.
• 21:44
  SPEAKER_03: Brian and well, and then himself.
• 21:47
  SPEAKER_03: And all of a sudden, I'm going, this is a bucket list that I've been I've been trying to taste this for six years.
• 21:58
  SPEAKER_03: It was and then and then all of a sudden they turned the box to us, and the name on the box is old-fashioned copper.
• 22:08
  SPEAKER_03: And Randy, I had to say, I saw it.
• 22:11
  SPEAKER_03: He came over, I apologized for being too big for my britches, and then for some reason he decided to be not aggressive towards me, but aggressive towards you, and tell us what it is.
• 22:26
  SPEAKER_03: But you Randy was right, but at the same time, OFC touched my lips, and and that pour was a balance of uh history and oak and everything you know that goes with it, right?
• 22:44
  SPEAKER_03: Caramel and butterscotch.
• 22:46
  SPEAKER_03: Oh my gosh, it was yeah, it was an honor.
• 22:50
  SPEAKER_03: Thank you, Brian, for for for letting us taste that.
• 22:54
  SPEAKER_03: That's why we're in bourbon and we do everything.
• 22:57
  SPEAKER_03: Now, Roxy was not a big fan, so that was uh uh at one point she's like, and I'm like, let Randy taste it.
• 23:06
  SPEAKER_03: You know what I mean?
• 23:07
  SPEAKER_03: And so she she she handed it to Randy, and he got she probably had of the one ounce, she probably had two tenths of an ounce, and then Randy had probably three tenths of an ounce, and I got the last half ounce because they both were kind of the it wasn't the best thing they ever tasted.
• 23:29
  SPEAKER_03: For me, UCT was an honor in a bucket list thing, right?
• 23:34
  SPEAKER_03: Yep, yep.
• 23:35
  SPEAKER_03: What a way to start off bourbon on the banks.
• 23:38
  SPEAKER_03: Absolutely.
• 23:40
  SPEAKER_03: So you I went through and told all the rest of the stories with us, but what was what the the festival?
• 23:47
  SPEAKER_03: You know, that night, um, I took Roxy home, came back.
• 23:52
  SPEAKER_03: What the pour, what was the pour we had at the end of the night?
• 23:55
  SPEAKER_02: Oh, was it that it was the maker makers mark uh 1983 makers mark and that was phenomenal.
• 24:06
  SPEAKER_02: Right.
• 24:06
  SPEAKER_02: Yeah, he uh David David opened that bottle special up that night for us.
• 24:12
  SPEAKER_02: And uh and when I told him that, yeah, that's the year I graduated 1983, that's just like and that's that's what was was funny uh to David too, is like each time he pulled an old bottle down, right?
• 24:25
  SPEAKER_02: 1983, that's the year I graduated, then he pulled one down.
• 24:29
  SPEAKER_02: Uh it was the uh I think it was uh oh my gosh, it was a 1985.
• 24:36
  SPEAKER_02: And uh then I turned around and told him, Oh, I was I was in the army, I was sitting in Colorado Springs that time.
• 24:46
  SPEAKER_02: It's like yeah, and Dave's like, every single bottle I have pulled down.
• 24:51
  SPEAKER_02: I had I had a place and time I knew where I was.
• 24:55
  SPEAKER_02: Yep, it was uh just coinciding with those bottles that we were drinking.
• 25:00
  SPEAKER_03: We we tasted some all kinds of uh oh that we were there till about quarter 145, which is crazy.
• 25:11
  SPEAKER_03: And I don't know what it is about Frankfurt, but between the Waffle House and Taco Bell, I mean, I don't, you know, I don't know why we're going to the dive places.
• 25:20
  SPEAKER_03: You can go anytime you want, but we found ourselves at 2.15 in the morning waiting for the beef to get cooked at Taco Bell, which I which which it's just like as we were walking, um, one of the things that I have um done well is I've learned to do the sipping right.
• 25:40
  SPEAKER_03: And uh Nash is like, because I had already taken uh Roxy home, came back, and Nash is like, you driving?
• 25:48
  SPEAKER_03: I'm like, absolutely.
• 25:50
  SPEAKER_03: So first we went to the Waffle House, and that had carry out only.
• 25:54
  SPEAKER_03: So then we went next door to Taco Bell and ended up eating.
• 25:57
  SPEAKER_03: I think you guys were eating bean burritos, and I was eating uh Crunch Wrap Supreme at 240, 2:30 in the morning.
• 26:04
  SPEAKER_02: Anyways, but yeah, what a great night.
• 26:08
  SPEAKER_03: Yeah, so that's the kind of stuff that happens at Bourbon on the banks if you get down there and everything.
• 26:14
  SPEAKER_03: So um, real quick, um, out of all the stuff that you like once we are at the the festival the next day, um, what was your favorite thing from the festival?
• 26:27
  SPEAKER_03: I think mine was mine was the Scotchy Bourbon Boys tent.
• 26:30
  SPEAKER_03: I thought the tent was awesome.
• 26:32
  SPEAKER_02: Yeah, I mean that's I thought I thought it was great and one of the favorite podcasts too is we got to sit down with Steven Beam and Stephen Fonte again French distillery, yeah.
• 26:46
  SPEAKER_02: Again.
• 26:47
  SPEAKER_02: And and they brought over their new uh eight-year-old uh bourbon, which uh actually uh it's right over here.
• 26:59
  SPEAKER_03: I've got it up on the shelf.
• 27:01
  SPEAKER_03: Everybody can in a replicated bottle.
• 27:04
  SPEAKER_02: There it is.
• 27:05
  SPEAKER_02: Uh like I believe it's like 18, 1800s, like 1850s uh limestone bottle, and they replicated it and put uh an eight-year blend in it that was oh my gosh, it was so good.
• 27:20
  SPEAKER_02: But he also handed handed us all uh Rocky Patel limestone branch cigars.
• 27:26
  SPEAKER_02: Uh Yellowstone cigars.
• 27:28
  SPEAKER_02: Yellowstone.
• 27:29
  SPEAKER_02: Yeah, Yellowstone, yeah.
• 27:31
  SPEAKER_02: Uh so we all sat down, we all five of us had a uh a cigar and a great pour of that eight-year-old bourbon, and then we did like a 40-minute podcast, 50-minute podcast, uh talking with them all about it and enjoying those cigars and pours.
• 27:50
  SPEAKER_03: So Scott McCrae said he needs to get down to Glen's Creek, and and he's been on tonight on Facebook and YouTube.
• 27:56
  SPEAKER_03: Scott, it's great that you're watching and supporting, and also uh is picking up uh you know our barrel pick from a maker's mark.
• 28:06
  SPEAKER_03: So the pre-sale has started for there, and then Thomas Anderson has said, cheers, tiny, and uh supernatural.
• 28:14
  SPEAKER_03: So that's on you on YouTube.
• 28:17
  SPEAKER_03: Uh Walker, uh the the a little bit of uh, you know, because I don't know if Greg's on tonight, he's probably in the Caribbean on that cruise still.
• 28:29
  SPEAKER_02: So another thing that I really enjoyed too is uh me and CT and you, we actually walked around to each one of the distillery uh tents, and we did a lot of videos and lives right from the tents with the distillers or the brand ambassadors that were representing them.
• 28:50
  SPEAKER_03: And this is bespoken.
• 28:52
  SPEAKER_03: One of they gave me this hat so that I would wear it.
• 28:55
  SPEAKER_02: And yeah, and so we actually got to enjoy the festival and got to do a lot of tasting along with doing our our Scotchy Bourbon Boys work, and you know, I really think we got the McBrayers on.
• 29:11
  SPEAKER_03: I mean, that that one we've been trying to do forever, right?
• 29:15
  SPEAKER_03: You know, and also Greg Keeley from uh Larrickan, right?
• 29:20
  SPEAKER_02: Bourbon, we were able to uh get one in with him finally because of the Kentucky uh bourbon festival, he was completely just book solid working working hard.
• 29:30
  SPEAKER_02: Well, talk about talk about working hard for the whiskey.
• 29:33
  SPEAKER_03: Talk about this after this right here, my friend.
• 29:38
  SPEAKER_02: So actually, like I say, and bourbon on the banks.
• 29:42
  SPEAKER_02: That's another thing I like about it, is along the river, and you just it's just sort of laid back.
• 29:47
  SPEAKER_02: It's not you're not sort of pressured uh into one area and packed just like it was uh with uh Kentucky Bourbon Festival.
• 29:58
  SPEAKER_02: Plus, we have our we have our a different whole different kind of vibe.
• 30:02
  SPEAKER_02: Right.
• 30:02
  SPEAKER_03: We have our own tent at Bourbon on the Banks where we we're set up promoting our stuff, selling our uh t-shirts and our uh Glen Cairns just like we do here, but at the same time, uh we we podcast right out of there.
• 30:18
  SPEAKER_03: Uh I really think we can up the all that's left for our tent is the top.
• 30:22
  SPEAKER_03: We gotta between now and the the next bourbon on the banks, but also that tent could go anywhere.
• 30:29
  SPEAKER_03: We could be once once uh we get to the point where we're doing this full time.
• 30:34
  SPEAKER_03: I mean, we're no longer we can take that tent to any whiskey festival that we want and just podcast right out of that festival.
• 30:41
  SPEAKER_03: I really think this year we had it down.
• 30:44
  SPEAKER_03: This is our third year, our fourth year attending Bourbon on the Banks, but our third year being a participant.
• 30:53
  SPEAKER_03: And you know, the just the setup was we were in and out.
• 30:58
  SPEAKER_03: Perfectly that day.
• 30:59
  SPEAKER_03: We set up, you know, you were here this time.
• 31:02
  SPEAKER_03: We got that tent set up with all the bungee cords and all our banners and everything.
• 31:07
  SPEAKER_03: We got the wind right, and then Randy Ford saved the day.
• 31:10
  SPEAKER_03: He got us an extension cord and a box fan.
• 31:15
  SPEAKER_03: And the fan.
• 31:16
  SPEAKER_02: Yeah.
• 31:18
  SPEAKER_02: Without that fan, Roxy would have died in the heat.
• 31:21
  SPEAKER_02: Well, she manned the tent while we were walking around.
• 31:25
  SPEAKER_03: Let's throw down for Roxy that she manned the tent, like you said.
• 31:29
  SPEAKER_03: Um, with whiskey and Sheila supposed to come in.
• 31:32
  SPEAKER_03: Sheila helps man that tent.
• 31:35
  SPEAKER_03: And you know, we had more people, but we did it with four instead of six this time.
• 31:40
  SPEAKER_03: And that may that was not um, if it wasn't for what Roxy did, there's no way that that would have been that would not have been uh as fun for us.
• 31:51
  SPEAKER_03: It wouldn't have been possible for us to go out and do what we did this time.
• 31:55
  SPEAKER_02: All right.
• 31:56
  SPEAKER_02: All right, so uh so um but talk about the bottle back up there and let's talk about that bottle that you got there.
• 32:02
  SPEAKER_03: Yeah, this bottle, I don't know how to get it up there with uh without the reflection, but it's it's white.
• 32:08
  SPEAKER_03: But this is the cathedral um French Oak Barrel finished, cathedral French oak, barrel finished, barred stone bourbon company.
• 32:19
  SPEAKER_03: I mean, there's a on the back, it tells uh Steve McNally.
• 32:23
  SPEAKER_03: Steve Nally, not McNally, but Steve Nally, master distiller, and it comes with Happy Birthday, Jeffrey.
• 32:33
  SPEAKER_02: Yeah, and that was that was given to him by a real good friend of ours, Randy Prosi.
• 32:39
  SPEAKER_03: Who's at the Cubs game right now?
• 32:41
  SPEAKER_02: Which is at the Cubs game, which the Cubs could already be winning.
• 32:46
  SPEAKER_02: And then, but hopefully they could pull one out tonight.
• 32:50
  SPEAKER_03: But we went to Goodwood and uh Randy and uh Kate came down and did the Twilight Tickets, which is really cool because uh at Kentucky Bourbon Festival, Randy has a Twilight Ticket version of that Sunday pass.
• 33:07
  SPEAKER_03: But at this pass, you could pick you could pick up a ticket and be there for the last two hours and do some tasting and everything.
• 33:16
  SPEAKER_03: They call it the Twilight Ticket.
• 33:18
  SPEAKER_03: And Randy and Kate came in, walked through, saw us, saw, got to see the booth that we did, and then also um after when you know we went to Larkin and Whiskey Thief, and they were just hanging out with us and doing the fun thing while we were doing our thing.
• 33:38
  SPEAKER_03: And then afterwards, they went to Goodwood, and then we decided to go to Goodwood, and they had their reservations in there.
• 33:45
  SPEAKER_03: But when we showed up to Goodwood, uh Randy had said uh in the past, one, he owes me a Kentucky Bourbon Festival, Crystal Glen.
• 33:57
  SPEAKER_03: I don't have one of those.
• 33:58
  SPEAKER_03: He says he's gonna get it to me, and I know he will.
• 34:01
  SPEAKER_03: But also, he was like, you know, last year for my birthday, which was my 60th, that we had at and celebrated after the bus tour um there, and then we were at Mr.
• 34:14
  SPEAKER_03: Tubbs.
• 34:15
  SPEAKER_03: He gave me the Scotchy Bourbon Boys, or not the the Kentucky Bourbon Festival 2024 barrel head.
• 34:24
  SPEAKER_03: So he had asked me this year if I wanted another one to switch out, and I said absolutely.
• 34:29
  SPEAKER_03: So I he told me he had a birthday present for me, and he was working on it.
• 34:34
  SPEAKER_03: We had gone to a Cubs Reds game at the end of the year, and uh he was working on getting it for me.
• 34:40
  SPEAKER_03: So I'm thinking it's the barrel head from 2025.
• 34:44
  SPEAKER_03: Great birthday present, that's for sure.
• 34:46
  SPEAKER_03: I'll put it up there, promote the festival, and do what I have to do.
• 34:50
  SPEAKER_03: But out of nowhere, he comes and he's got this barge town bourbon company, and we've and if you've watched the podcast, you know exactly what the heck this bottle was.
• 35:04
  SPEAKER_03: I was in line, somebody Oh, you're not gonna tell that story.
• 35:08
  SPEAKER_03: Somebody moved, I told him about it, someone moved behind me.
• 35:12
  SPEAKER_03: Uh I was respectful of the festival and uh got the last bottle, and I was just like, oh well, it didn't come to me.
• 35:21
  SPEAKER_03: Well, Randy told the owner of the CEO president of Bardstown Bourbon Company about this story, and they were able to, for my birthday, secure this bottle with Steve Nally signing it, and it says, Happy birthday, Jeffrey.
• 35:45
  SPEAKER_03: And it honestly, that bottle, this bottle was made in accordance with 300-year-old oak trees that were harvested to redo the Notre Dame Cathedral.
• 36:03
  SPEAKER_03: And the reason why you had to cut down 300-year-old oak tray trees to build that cathedral is that the tops of the cathedral are so tall that it's gotta be one piece of wood.
• 36:18
  SPEAKER_03: So you need the height of these oak trees.
• 36:21
  SPEAKER_03: Well, from the excess wood of those 300-year-old oak trees, they made barrels from them.
• 36:31
  SPEAKER_03: And this is and this will probably be opened and shared at this year's Christmas party.
• 36:42
  SPEAKER_03: That is my guess.
• 36:44
  SPEAKER_03: Um it's it bourbon is made to be drank.
• 36:47
  SPEAKER_03: This bottle is very special to me, and uh, if I drink it, I hope um I will share it with a lot of different people, just like we shared the doweling.
• 37:02
  SPEAKER_03: Bourbon is meant to be shared with people and tasted and talked about.
• 37:07
  SPEAKER_03: And uh, I never thought I was getting that after I missed out on that.
• 37:11
  SPEAKER_03: I didn't think I'd have a bottle of that, but having a bottle of that is fantastic.
• 37:15
  SPEAKER_03: All right, so those are the kind of things.
• 37:17
  SPEAKER_03: All right, and then you left the net.
• 37:19
  SPEAKER_03: We went back, well, we kind of went to um we went to uh House of Commons and we met with uh Christian, gave him some of the dolling, and that was right at the end of when we were leaving, and Rossi was already outside, and all of a sudden things started to go like they always do at the House of Commons.
• 38:25
  SPEAKER_03: Everybody, if you're in the Frankfurt area and and you're finished up with all your tours, the place to finish up and the and the bar to go to is the House of Commons.
• 38:36
  SPEAKER_03: Uh, it is a fantastic atmosphere.
• 38:38
  SPEAKER_03: You're talking about new releases and dusties, uh, fantastic mixology.
• 38:44
  SPEAKER_03: Uh, you absolutely have to go to the House of Commons.
• 38:48
  SPEAKER_03: Now, um, that brings us to let's let's get into this Augusta thing.
• 38:54
  SPEAKER_03: This 8 and 8 is fantastic, and I'm pretty much lit now.
• 38:59
  SPEAKER_03: Don't usually get lit on the podcast, but I'm lit.
• 39:04
  SPEAKER_02: All right, so tonight we're gonna be doing a barrel bottle breakdown of Augusta single barrel.
• 39:14
  SPEAKER_03: You guys will get a quick glance.
• 39:17
  SPEAKER_03: Watch, hold on, watch us, Nash.
• 39:21
  SPEAKER_03: Did you see that?
• 39:22
  SPEAKER_03: That was quick.
• 39:23
  SPEAKER_03: Yeah, that was a quick so bespoken uh spirits.
• 39:28
  SPEAKER_03: Uh, this is the hat that I was able to get from Kentucky.
• 39:32
  SPEAKER_03: We will be having Jared on at one point, but right now I have switched over to the Augusta hat, and uh we're in a different mode, right?
• 39:44
  SPEAKER_03: Yep.
• 39:46
  SPEAKER_02: Now, what we're going to do is talk about this bottle.
• 39:51
  SPEAKER_03: Thomas Anderson is drinking on that new um Penelope 10-year estate bottle.
• 39:58
  SPEAKER_03: He thinks it's a great pour.
• 40:00
  SPEAKER_03: And Thomas, our uh our uh makers mark pre-sale has started.
• 40:08
  SPEAKER_03: $85.
• 40:09
  SPEAKER_03: Uh, we're selling vouchers.
• 40:11
  SPEAKER_03: Uh check out that.
• 40:13
  SPEAKER_03: And uh uh if you're on Facebook, uh you can uh you should uh on Facebook I'll just message me and we'll talk about that.
• 40:25
  SPEAKER_03: All right.
• 40:25
  SPEAKER_02: So what are we doing?
• 40:26
  SPEAKER_02: So we got Butler's 13-year single barrel bourbon from Augusta Distillery is a highly regarded cast drink whiskey known for its deep, rich profile.
• 40:37
  SPEAKER_02: Reviews often praises aged oak and spice noat, balanced of flavors and of caramel, vanilla, and tropical fruit with a lingering finish of tobacco and spice.
• 40:48
  SPEAKER_02: The bourbon's unique character, high-proof, and single barrel exclusivity make it a favorite for connoisseurs and collectors.
• 40:57
  SPEAKER_02: Now, this bottle that we're getting, we both picked it up at uh Kentucky Bourbon Festival from Matt Groves and uh and Augusta Distillery, and uh this is barrel number 420.
• 41:14
  SPEAKER_02: It is a hundred and forty point eight fruit.
• 41:19
  SPEAKER_02: So Nash, just that's one thing that I don't have on here is I don't have the mashed bill for this.
• 41:26
  SPEAKER_03: So just so you know, yeah, throughout time this has been a thing with me, but uh Dash and Dash the Blaze commented on YouTube, oh my god, Stone Cold Steve Austin, you're way better than the rock.
• 41:46
  SPEAKER_03: And I've had that, I've actually been at a gas station filling up my truck and people driving around taking videos of me.
• 41:56
  SPEAKER_03: And then I was in Atlanta, I would say about it's gotta be 20, it's gotta be 16, 17 years ago.
• 42:06
  SPEAKER_03: We were at a paper, me and my cousin flew to Atlanta for a paper festival, and uh not a festival, but a paper um convention, and a guy at the bar was chest bumping me, absolutely convinced I was the rock.
• 42:22
  SPEAKER_03: Not the rock, but um Stone Cold Steve Austin.
• 42:26
  SPEAKER_03: I have a resemblance and it comes through, and you can attest to one of the podcasts on Halloween.
• 42:35
  SPEAKER_03: I was Stone Cold Steve Austin, was I not?
• 42:41
  SPEAKER_03: You're not gonna pay attention to that one ex time.
• 42:44
  SPEAKER_02: I'm actually just read reading a little bit about this 13.
• 42:47
  SPEAKER_03: Yeah, but I dressed as Stone Cold, right?
• 42:50
  SPEAKER_03: Yep, you did.
• 42:51
  SPEAKER_03: Yep, you can go back and see that Halloween one.
• 42:54
  SPEAKER_03: All right, so he's reading about the Augusta 13.
• 42:57
  SPEAKER_03: Uh, Matt Groves uh on there went into detail, was a fantastic podcast.
• 43:04
  SPEAKER_03: Tonight we're gonna do the barrel bottle breakdown.
• 43:06
  SPEAKER_03: But the barrel bottle breakdown is brought to you by the old Louisville Whiskey Company.
• 43:10
  SPEAKER_03: Old Louisville Whiskey Company in Louisville, Kentucky, uh is a must-stop on your bourbon experience.
• 43:19
  SPEAKER_03: Uh, one thing you gotta do is uh look it up on the website, contact Amin, go in there, and the one thing that is different about Old Louisville Whiskey Company, when you go there, the man who started the brand, who is distilling the brand now, who is also picking barrels, buying everything that has to do with the brand, finishing the brand, is there and he is gonna take you through his stock, and you can buy individual barrels right from the barrel, bottles right from the barrel, and or you can buy what he's got.
• 44:05
  SPEAKER_03: Everything that he has there is over seven years old.
• 44:09
  SPEAKER_03: So if you're in the Louisville area, make sure you contact Amin at the old Louisville Whiskey Company, uh, and the experience that you have will be unlike any other.
• 44:24
  SPEAKER_03: So the old Louisville uh whiskey company barrel bottle breakdown uh is based off of four categories.
• 44:34
  SPEAKER_03: What are on the so four categories?
• 44:39
  SPEAKER_03: The first two, which are the nose and the body, is based off of the nose and the body is uh up to, you can rate it up to four knocks on the barrel.
• 44:55
  SPEAKER_03: The taste and the finish, the other two categories, you can give up to five knocks on the barrel, which is a total of 18.
• 45:02
  SPEAKER_03: But if one of the categories is exceptional, and this has happened many times, uh one category can get a butt-up up, so which is an extra knock on the barrel.
• 45:15
  SPEAKER_03: So the total score of the perfect bourbon is a 19 of 18.
• 45:22
  SPEAKER_03: Now, this is an Augusta.
• 45:24
  SPEAKER_02: You're you're glitching, you're glitching from time to time.
• 45:27
  SPEAKER_02: It's like you're freezing up just for a second from time to time.
• 45:30
  SPEAKER_02: It's done happen about six or seven times, and it just happened again right there on the but um bump.
• 45:37
  SPEAKER_02: Uh okay.
• 45:40
  SPEAKER_03: Well, it's probably my wife upstairs doing more shit.
• 45:46
  SPEAKER_03: I'm looking, I'm not glitching.
• 45:48
  SPEAKER_03: Do you okay?
• 45:49
  SPEAKER_03: So I'll go to four on on uh the nose and the body, you can give up the four knocks.
• 45:55
  SPEAKER_03: On the taste and the finish, you can give up the five knocks with one extra but up or a knock would be for something exceptional.
• 46:05
  SPEAKER_03: How about that?
• 46:06
  SPEAKER_03: Did it glitch?
• 46:07
  SPEAKER_03: Yep, no, you're good.
• 46:08
  SPEAKER_03: All right, so we're doing Augusta right there, Augusta 13.
• 46:16
  SPEAKER_03: Oh, so what are you thinking?
• 46:20
  SPEAKER_02: This is 140.8 proof.
• 46:24
  SPEAKER_02: Yours is 148 point.
• 46:26
  SPEAKER_02: What?
• 46:27
  SPEAKER_02: 140.8 proof.
• 46:29
  SPEAKER_02: Yours is two.
• 46:31
  SPEAKER_03: I think hold on, it might.
• 46:34
  SPEAKER_03: I did not know that because my other Augusta's right up there at 40, 140.
• 46:39
  SPEAKER_03: 140, it's 140.3.
• 46:43
  SPEAKER_03: No, 140.8.
• 46:45
  SPEAKER_03: You got 70.
• 46:46
  SPEAKER_03: Look at your look at 70.15.
• 46:51
  SPEAKER_02: Nope.
• 46:52
  SPEAKER_02: 70.4 on mine.
• 46:56
  SPEAKER_02: So we got different barrels.
• 46:58
  SPEAKER_02: Barrel barrel four.
• 47:00
  SPEAKER_02: I got barrel 420.
• 47:01
  SPEAKER_03: I got barrel 422, bottle 61.
• 47:05
  SPEAKER_02: I got bottle 40.
• 47:08
  SPEAKER_03: One finger.
• 47:09
  SPEAKER_03: Mine says 140.3, barrel 420, and 70.15 proof.
• 47:17
  SPEAKER_02: That that doesn't make sense because mine says 140.8.
• 47:21
  SPEAKER_03: All right, we'll we'll ask that question another time, but I'm going for 140.8.
• 47:26
  SPEAKER_03: I'll say the same thing.
• 47:27
  SPEAKER_03: It's the same barrel, so it doesn't, it didn't change.
• 47:30
  SPEAKER_02: And it got smudged a little bit.
• 47:33
  SPEAKER_03: There's no smudging on a 1.5.
• 47:36
  SPEAKER_02: On the point, the point eight got smudged to make yours look like a three instead of an eight.
• 47:41
  SPEAKER_03: Yeah, except what would be the 70.15 that smudged.
• 47:46
  SPEAKER_02: Because 70.1.
• 47:47
  SPEAKER_02: That 1.5 is smudged.
• 47:48
  SPEAKER_02: It was a four.
• 47:50
  SPEAKER_03: No, it's a B and it would have been a four-zero.
• 47:53
  SPEAKER_03: It's a 0.15.
• 47:54
  SPEAKER_03: There's no smudging.
• 47:56
  SPEAKER_03: Okay, okay.
• 47:57
  SPEAKER_03: But then, but whatever.
• 47:58
  SPEAKER_02: What are you giving it on the nose?
• 48:00
  SPEAKER_02: What the what the hell's the difference?
• 48:02
  SPEAKER_02: What are you giving it on the nose?
• 48:06
  SPEAKER_03: I mean, this is uh this is a hazmat, and I think this is honestly the first.
• 48:11
  SPEAKER_03: Oh no.
• 48:13
  SPEAKER_03: The May Day Rye is the first hazmat we had as far as the barrel bottle breakdown.
• 48:21
  SPEAKER_03: But that's a rye.
• 48:23
  SPEAKER_03: This I think this is the first hazmat barrel bottle breakdown we've done yet.
• 48:29
  SPEAKER_03: So hazmats are entering the Scotchy Bourbon Boys realm.
• 48:35
  SPEAKER_03: I'm gonna actually write that down here.
• 48:44
  SPEAKER_03: It's so much in the direction of Stag Jr.
• 48:50
  SPEAKER_03: Which is stag.
• 48:51
  SPEAKER_03: Oh, I totally agree with you.
• 48:53
  SPEAKER_03: There's just so much freaking brown sugar on this.
• 49:02
  SPEAKER_03: Oh god, but but stag is not 140.
• 49:07
  SPEAKER_03: I know Stag's 128 and 130, but not 140.
• 49:13
  SPEAKER_03: Yeah, I mean, still, it's not the one stagnant.
• 49:16
  SPEAKER_02: That corn, that corn note's still coming through on this, too.
• 49:20
  SPEAKER_03: I mean, this is the 13-year, and the nose is freaking fantastic.
• 49:26
  SPEAKER_03: So much brown sugar, though.
• 49:28
  SPEAKER_03: It's just brown sugar and what else.
• 49:30
  SPEAKER_03: I mean, the ethanol's there because you can't really it's a stinger on your nose.
• 49:35
  SPEAKER_03: Yeah.
• 49:38
  SPEAKER_03: Oh, my right nostril is so what's crazy is you have a dominant nostril.
• 49:47
  SPEAKER_03: Oh, I poured heavy, but oh, I gotta drink some.
• 49:50
  SPEAKER_03: Oh, I didn't.
• 49:54
  SPEAKER_03: God darn it.
• 49:57
  SPEAKER_03: Oh my god.
• 50:00
  SPEAKER_02: So in my opinion, now I'm glad I got molasses, brown sugar, carrots.
• 50:11
  SPEAKER_03: And sanitizer on the spill.
• 50:18
  SPEAKER_03: Oh my god, it's so good.
• 50:19
  SPEAKER_03: All right, so some kind of fruit in there too.
• 50:28
  SPEAKER_03: I I had to get the eight and eight out of my uh out of my uh palette there.
• 50:34
  SPEAKER_03: So there's palette shock there.
• 50:36
  SPEAKER_03: And really the eight the L eight, eight, and eight, uh the eighty-eight.
• 50:43
  SPEAKER_03: There might even be four has has gone.
• 50:46
  SPEAKER_03: Let's see now.
• 50:48
  SPEAKER_02: Like some tart cherry.
• 50:57
  SPEAKER_03: How do they get it that smooth?
• 51:01
  SPEAKER_03: How does forty one forty point eight drink smooth like that?
• 51:07
  SPEAKER_03: I don't know.
• 51:08
  SPEAKER_03: Easy.
• 51:09
  SPEAKER_03: I'm sorry for saying smooth, but holy crap, there is no pepper on your bat palate.
• 51:20
  SPEAKER_03: All right, what are you giving it on the nose?
• 51:24
  SPEAKER_03: So this is the first nose ever where you use your dominant your dominant nostril picks up like a French oak and a brown sugar extravaganza with a little bit of caramel drizzle.
• 51:52
  SPEAKER_03: So honestly, this nose now, but I've never had a nose where I have a my dominant nostril is picking that.
• 52:02
  SPEAKER_03: So I go to my nostril that's not dominant, and it picks up other flings up a little bit of cherry.
• 52:14
  SPEAKER_03: I mean, it's coming through my my my weak nostril.
• 52:21
  SPEAKER_03: Most of the time, you got two, you got your dominant nostril and your weak nostril, and your weak nostrils get nothing while your dominant nostril picks up all the flavors.
• 52:30
  SPEAKER_03: That's not the case here.
• 52:31
  SPEAKER_03: Your dominant nostril picks up all the flavors, but that weak nostrils picking up a bunch of stuff, and and those flavors that I'm talking about is why I'm into bourbon.
• 52:43
  SPEAKER_03: I'm in for it.
• 52:44
  SPEAKER_03: There's a the caramel drizzle on top of brown sugar, and I'm already gonna write mine down.
• 52:54
  SPEAKER_03: Oh, I got it.
• 52:57
  SPEAKER_03: Okay, we're ready to go.
• 52:58
  SPEAKER_03: You ready to go?
• 53:00
  SPEAKER_03: Yep.
• 53:01
  SPEAKER_03: The nose is by far right up there with awesomeness.
• 53:06
  SPEAKER_03: So um one, two, three, four.
• 53:20
  SPEAKER_02: Wow.
• 53:21
  SPEAKER_02: He's giving the nose a five.
• 53:24
  SPEAKER_02: It's it's it's fantastic.
• 53:26
  SPEAKER_02: I'm giving it a four.
• 53:27
  SPEAKER_02: It's it's it is fantastic.
• 53:30
  SPEAKER_03: I mean and then there's there's the butterfinger aspect that just entered into it.
• 53:35
  SPEAKER_03: Smells like a butterfinger, there's like a peanut butter aspect.
• 53:39
  SPEAKER_02: One, two, three, four.
• 53:43
  SPEAKER_02: Wow, it's it it is one of the better noses I've had on on a bourbon.
• 53:47
  SPEAKER_02: And and for it being that high approof, I'm uh it really surprises me that I can smell all those those those aromas in there.
• 53:59
  SPEAKER_03: You do a Kentucky chew on this, and you can.5 you don't think you can, but you freaking can.
• 54:08
  SPEAKER_03: And it's a 13-year-old's the oak.
• 54:12
  SPEAKER_03: I'm getting that little, I got a little bit of that oak.
• 54:16
  SPEAKER_03: No, where I uh you just said no, you just said where's I mean I'm asking you where's the oak over oak 13-year aspect of a big bourbon like this?
• 54:30
  SPEAKER_02: So you go you go first a little bit on a little bit on the finish, but on the palate.
• 54:36
  SPEAKER_02: Oh my gosh, molasses and burnt brown sugar.
• 54:40
  SPEAKER_02: I'm getting cherry.
• 54:43
  SPEAKER_02: Maybe even just a little bit of chocolate.
• 54:49
  SPEAKER_03: Wow.
• 54:51
  SPEAKER_03: My question is, what's your body?
• 54:54
  SPEAKER_03: On the body.
• 54:55
  SPEAKER_02: You want to know about my body?
• 54:57
  SPEAKER_03: I already know about your body.
• 54:59
  SPEAKER_03: What's this body?
• 55:02
  SPEAKER_02: I gotta go, I gotta go with a four.
• 55:04
  SPEAKER_02: This has got real good thickness.
• 55:06
  SPEAKER_02: Is it on a heart monitor?
• 55:12
  SPEAKER_02: I'll tell you what, look how thick that is in the glass.
• 55:17
  SPEAKER_02: And the mouth the mouth on it.
• 55:20
  SPEAKER_02: I mean, it just coats your whole mouth and it just stays there.
• 55:25
  SPEAKER_02: So did you say four?
• 55:28
  SPEAKER_02: Yeah, I'm gonna go four.
• 55:30
  SPEAKER_02: But here, watch this.
• 55:40
  SPEAKER_03: Tiny's thing just fell off.
• 55:42
  SPEAKER_03: Let's just put that back.
• 55:44
  SPEAKER_03: Tiny's tasting room.
• 55:47
  SPEAKER_03: Courtesy of Supernatural.
• 55:50
  SPEAKER_03: But I went with eight because I give it a four, too.
• 55:54
  SPEAKER_03: I just didn't even hesitate.
• 55:56
  SPEAKER_03: That's the first time we did a double rating together.
• 56:01
  SPEAKER_03: Together.
• 56:02
  SPEAKER_03: That L8 has just lit me up, man.
• 56:08
  SPEAKER_03: So, anyways, so we each get it a four.
• 56:11
  SPEAKER_03: Now we go to the taste.
• 56:21
  SPEAKER_02: Wow, this has got so much going on in flavor.
• 56:25
  SPEAKER_03: If you leave it on your tongue initially, tons of vanilla.
• 56:32
  SPEAKER_03: Let it go back with brown sugar.
• 56:36
  SPEAKER_02: Now, brown sugar and caramel.
• 56:42
  SPEAKER_02: And then chocolate comes through.
• 56:45
  SPEAKER_02: I'm getting leather and oak tartness of cherry.
• 56:50
  SPEAKER_03: I get leather and oak that comes through, but I will not penalize it.
• 56:55
  SPEAKER_02: I'm getting the leather and oakiness.
• 56:57
  SPEAKER_03: The worst part of this at a 13-year-old, which is surprising, and it's not bad, but the finish on this is not long.
• 57:10
  SPEAKER_03: It's crazy that this has that body, it has the taste, it has the nose, and then where's the hug?
• 57:24
  SPEAKER_03: And I put the hug in the finish.
• 57:27
  SPEAKER_03: There's no I've never experienced anything.
• 57:32
  SPEAKER_03: How can a hundred and forty not give you a hug?
• 57:36
  SPEAKER_03: Not give, but there's nothing, no hug.
• 57:41
  SPEAKER_03: But it's my turn, and I'm gonna give the taste.
• 57:47
  SPEAKER_03: One of the vanilla, the brown sugar, hits hits front and mid-pallate.
• 57:54
  SPEAKER_03: Cheeks are lit up and tasting.
• 57:58
  SPEAKER_03: I mean, this is a fantastic frickin' bourbon as far as taste.
• 58:04
  SPEAKER_03: I give it a five.
• 58:06
  SPEAKER_03: Might as well give it five more because I'm gonna give it a five.
• 58:10
  SPEAKER_02: I agree.
• 58:11
  SPEAKER_02: I agree wholeheartedly.
• 58:12
  SPEAKER_02: I mean, all these flavors.
• 58:15
  SPEAKER_02: You'd think my tongue would be burning and just singing from that 140 proof.
• 58:20
  SPEAKER_03: I want to share this with blue flavor.
• 58:23
  SPEAKER_03: I'm gonna share this with Roxy because this just can't be 140.5.
• 58:28
  SPEAKER_02: And she'll like it because that oakiness comes through on the on the finish.
• 58:33
  SPEAKER_02: So I'm wearing tonight the the the brother behind every good bourbon, there's a beam t-shirt that they gave out when you uh when you bought a bottle of the reserves or or or the uh knob creak uh now.
• 58:55
  SPEAKER_03: I you know the best part of this t-shirt tonight is that I'm wearing it at the bar.
• 59:01
  SPEAKER_03: I've uh the it's not nothing new to anybody that I've been working out, but at the same time, it's only a 2XL.
• 59:10
  SPEAKER_03: So when you just show the top, it's spectacular.
• 59:14
  SPEAKER_02: But if there's the middle, the middle's still there, and so if you cover your head up, you look like C T wearing an extra small shirt.
• 59:27
  SPEAKER_03: There you go.
• 59:29
  SPEAKER_03: Thank you.
• 59:29
  SPEAKER_03: Um it's just like 2XL is all they had, but I took it and I'm wearing it, and there you go.
• 59:36
  SPEAKER_03: All right, all right, we're down to the finish on this thing.
• 59:41
  SPEAKER_03: You go first on the finish because the finish is really tough for me.
• 59:47
  SPEAKER_02: I know I'm still trying to decide because it's not getting the hug that I would think they would have.
• 59:53
  SPEAKER_02: It doesn't go, it doesn't go down, but it just hovers is like the the the flavors on the finish, you know, is it changes across your palate.
• 1:00:08
  SPEAKER_02: Okay.
• 1:00:11
  SPEAKER_03: So what's not my favorite, and I'm I'm not rating it, you're gonna rate first.
• 1:00:18
  SPEAKER_03: But what happens is there's a little bit of oil, there's a little bit of leather, a little bit of spice.
• 1:00:26
  SPEAKER_03: There's definitely some spice, but the heat does not go down, so it's not a heat, it's not no heat.
• 1:00:34
  SPEAKER_03: I know it's and we're talking about five as a high.
• 1:00:38
  SPEAKER_03: Um and then this was tough, it's a medium finish.
• 1:00:46
  SPEAKER_03: And how is a 13-year 140-proof medium finish?
• 1:00:53
  SPEAKER_03: And I don't know.
• 1:00:55
  SPEAKER_03: I get a lot, that's where I pick up the 13-year aspect of the oak.
• 1:01:00
  SPEAKER_03: It's not off-putting, it's not off-it's lacking, it's lacking.
• 1:01:08
  SPEAKER_03: But I'm okay with that, but it's still good, but but but but but the heat of the warmth that it warms you, and there's nothing off-putting, there's no off-putting flavors.
• 1:01:23
  SPEAKER_03: No, there's no, I can't say anything bad about it.
• 1:01:26
  SPEAKER_03: But at the same time, I'm gonna have to give it a five.
• 1:01:30
  SPEAKER_03: You're giving the the finish a five?
• 1:01:33
  SPEAKER_03: Yeah.
• 1:01:35
  SPEAKER_02: Yep.
• 1:01:37
  SPEAKER_02: I thought about it and thought about it because the way the flavors come in.
• 1:01:40
  SPEAKER_03: So that puts you at 18.
• 1:01:42
  SPEAKER_03: And now, is now.
• 1:01:44
  SPEAKER_02: It's like I'm starting to get just a little bit of the hug in there.
• 1:01:48
  SPEAKER_02: Oh.
• 1:01:49
  SPEAKER_02: No, I'm not getting.
• 1:01:50
  SPEAKER_03: I think I think I I think I I think I shouldn't have to I shouldn't have to drink a full four three ounce pour to finally get the hug.
• 1:02:01
  SPEAKER_03: The finish is medium, and it is not, I want some caramel or some surprises or or something, and it delivers none of that, and it's not a criticism at all.
• 1:02:15
  SPEAKER_03: Because if you're like you smell it, you get this body of this fantastic taste.
• 1:02:22
  SPEAKER_03: I'm I'm on board.
• 1:02:25
  SPEAKER_03: I I'm right now, if I would give this a five, it would be 19 of 18.
• 1:02:31
  SPEAKER_03: But I can't give this a five.
• 1:02:34
  SPEAKER_03: I have to give it a three.
• 1:02:38
  SPEAKER_03: Because I don't want, I never want, look, I want a sweet finish.
• 1:02:46
  SPEAKER_03: I want what's left it left in my mouth when I go upstairs to be something that just stop it.
• 1:02:58
  SPEAKER_03: That that is pleasant.
• 1:03:00
  SPEAKER_03: And leather right there.
• 1:03:02
  SPEAKER_03: Leather and oak are not what I'm looking for in a finish.
• 1:03:07
  SPEAKER_03: And then I got it, I got leather and oak, but it's medium.
• 1:03:14
  SPEAKER_03: So one off for leather and oak instead of caramel or strawberry or pineapple or something surprising, and one off for medium.
• 1:03:27
  SPEAKER_03: So I'm dropping it to a three.
• 1:03:33
  SPEAKER_03: Which I give it a 17 of 18, and you give it an 18 of 18, which this Augusta has pulled off an 18.
• 1:03:50
  SPEAKER_03: A 17.5.
• 1:03:52
  SPEAKER_03: 17.5.
• 1:03:55
  SPEAKER_03: So you're talking about losing 1.5 points between the two of us, and it's fantastic.
• 1:04:04
  SPEAKER_03: So there you go, right there.
• 1:04:06
  SPEAKER_03: We're still we're not to the point that that was.
• 1:04:11
  SPEAKER_02: Did you write that down?
• 1:04:13
  SPEAKER_02: Yeah, he did a great job.
• 1:04:16
  SPEAKER_02: I think, in my opinion, it's such a throw out to Alex Castle.
• 1:04:21
  SPEAKER_02: This is one that I'm I'm gonna enjoy this winter.
• 1:04:25
  SPEAKER_02: Uh sipping on it neat.
• 1:04:27
  SPEAKER_03: That was the old Louisville whiskey company um barrel bottle breakdown.
• 1:04:34
  SPEAKER_03: Yep.
• 1:04:35
  SPEAKER_03: Uh 17.5 out of 18.
• 1:04:39
  SPEAKER_03: Almost perfect.
• 1:04:41
  SPEAKER_03: Yep.
• 1:04:41
  SPEAKER_03: Now, this is where it gets fun.
• 1:04:46
  SPEAKER_03: We're gonna put this 140.8.
• 1:04:53
  SPEAKER_03: Just a little bit.
• 1:04:55
  SPEAKER_03: And then we're gonna go to revivals, signed by.
• 1:05:02
  SPEAKER_03: I think he signed it.
• 1:05:04
  SPEAKER_03: Nope, he didn't sign it.
• 1:05:06
  SPEAKER_03: So we we did a podcast initially when we find when I met Matt Groves.
• 1:05:11
  SPEAKER_03: I met their their CEO at the time, and uh the Revival has, and I need the glasses.
• 1:05:22
  SPEAKER_03: This is 74 corn, 18 rye, 8% malted barley.
• 1:05:32
  SPEAKER_03: Does this have that?
• 1:05:33
  SPEAKER_03: No, it does not tell you what the mash bill is, does it?
• 1:05:38
  SPEAKER_03: Nope.
• 1:05:39
  SPEAKER_03: But this is also a 13-year, and it's 141, a 70.5.
• 1:05:45
  SPEAKER_03: So I'm gonna put a little bit.
• 1:05:47
  SPEAKER_03: I was able to walk away with this bottle.
• 1:05:51
  SPEAKER_03: It was cheaper.
• 1:05:55
  SPEAKER_03: And I'm gonna put the revival 13 year up against quickly those two.
• 1:06:08
  SPEAKER_03: Here we go.
• 1:06:18
  SPEAKER_03: Two hazmat.
• 1:06:19
  SPEAKER_03: It's a hazmat duel.
• 1:06:25
  SPEAKER_03: You know what's stupid?
• 1:06:27
  SPEAKER_03: Now I poured it in there and I picked up a ton of chocolate on the finish.
• 1:06:35
  SPEAKER_03: Oh wow.
• 1:06:36
  SPEAKER_03: I poured the 13 year before the the the revival, and there's there's chocolate on the finish, which would have probably taken me one up.
• 1:06:49
  SPEAKER_03: But we're not going back.
• 1:06:52
  SPEAKER_03: Nose is very similar.
• 1:06:59
  SPEAKER_04: Oh my god.
• 1:07:08
  SPEAKER_03: Wow.
• 1:07:10
  SPEAKER_03: That was the wrong friggin' tube.
• 1:07:15
  SPEAKER_03: Are you there, Nash?
• 1:07:17
  SPEAKER_02: Yeah.
• 1:07:18
  SPEAKER_02: I was just reply replying to leave one.
• 1:07:24
  SPEAKER_03: Let me see if I cannot choke the death on you.
• 1:07:48
  SPEAKER_03: All right.
• 1:07:49
  SPEAKER_03: Between no, between the two.
• 1:07:52
  SPEAKER_03: I just did the two.
• 1:07:55
  SPEAKER_03: The one forty-one and the one forty-twenty.
• 1:08:01
  SPEAKER_03: So the Augusta revival pulls out a hug.
• 1:08:11
  SPEAKER_03: But way more pokey aspect on the finish.
• 1:08:20
  SPEAKER_03: I would say that between the two, you need to get the Augusta 13 that's just been released.
• 1:08:31
  SPEAKER_03: There you go.
• 1:08:33
  SPEAKER_03: Then I can drink uh Tiny cannot drink any more whiskey.
• 1:08:40
  SPEAKER_03: How are you feeling, Super Nash?
• 1:08:43
  SPEAKER_03: Pretty good.
• 1:08:45
  SPEAKER_02: Just having a couple of issues here with my my monitor.
• 1:08:50
  SPEAKER_02: What's happening with your monitor?
• 1:08:52
  SPEAKER_02: Uh it just keeps going out.
• 1:08:54
  SPEAKER_02: It's not getting a signal, and it's like right here.
• 1:08:57
  SPEAKER_02: It says put closer, you know, put put it closer to the monitor or whatever.
• 1:09:02
  SPEAKER_02: That's your your phone.
• 1:09:06
  SPEAKER_02: Yeah, this that's this is my heart monitor.
• 1:09:09
  SPEAKER_02: Oh to a phone.
• 1:09:12
  SPEAKER_02: So you're gonna keep a phone.
• 1:09:14
  SPEAKER_03: No, so you know, so everybody just throwing this out.
• 1:09:20
  SPEAKER_03: You're gonna go to bed tonight and not smoke a cigar, right?
• 1:09:25
  SPEAKER_03: Correct.
• 1:09:26
  SPEAKER_03: And have and you need to back off them because I love you, man.
• 1:09:33
  SPEAKER_02: Actually, it's it's like uh like I was talking with the doc.
• 1:09:38
  SPEAKER_02: If if I cut out everything that I do normal, then they're not gonna get all the true readings that they need to know.
• 1:09:47
  SPEAKER_02: Are you serious?
• 1:09:49
  SPEAKER_03: Yeah, you uh you don't need the true readings on the cigars, just cut them out.
• 1:09:56
  SPEAKER_03: Um I'm not I'm not gonna cut them out forever.
• 1:10:00
  SPEAKER_02: I'm gonna cut down on them.
• 1:10:02
  SPEAKER_03: Yes, cut them down forever.
• 1:10:06
  SPEAKER_03: It's like smoke cigars with friends.
• 1:10:10
  SPEAKER_03: That's it.
• 1:10:12
  SPEAKER_03: No, no, don't even don't even try super nest.
• 1:10:17
  SPEAKER_02: I don't have enough friends to come around.
• 1:10:19
  SPEAKER_02: I I wouldn't be smoking cigars, but like two or three times a year.
• 1:10:22
  SPEAKER_03: Yeah, that's all that would that's all you should smoke cigars.
• 1:10:27
  SPEAKER_03: No, I'm the same.
• 1:10:29
  SPEAKER_03: I I've got a full full compliment in my humidor, but I'm not gonna smoke cigars by myself.
• 1:10:37
  SPEAKER_03: I just restocked.
• 1:10:38
  SPEAKER_03: Oh, I'm why?
• 1:10:40
  SPEAKER_03: Of course, you're just restocked because you smoke cigars by yourself.
• 1:10:46
  SPEAKER_03: The only way you should be smoking more cigars.
• 1:10:51
  SPEAKER_03: Oh, wait, wait, wait.
• 1:10:52
  SPEAKER_03: You should convince Sherry to smoke some more cigars with you.
• 1:11:01
  SPEAKER_02: Anyway, so yeah, I gotta get off of here.
• 1:11:05
  SPEAKER_03: You two are not you not none.
• 1:11:12
  SPEAKER_03: Yeah, you got 10 minutes.
• 1:11:14
  SPEAKER_03: We're gonna end this with uh so you take us out.
• 1:11:20
  SPEAKER_03: So you take us out.
• 1:11:21
  SPEAKER_03: I will play the music.
• 1:11:23
  SPEAKER_03: Hold on.
• 1:11:24
  SPEAKER_03: Let me go.
• 1:11:27
  SPEAKER_03: There's I want to show this to everybody because you're there.
• 1:11:32
  SPEAKER_03: Look at that.
• 1:11:32
  SPEAKER_03: Buckners is back, bourbon compromised.
• 1:11:36
  SPEAKER_03: Yeah, then we're gonna put that.
• 1:11:38
  SPEAKER_03: There's super Nash and Super Nash, you wanna take you wanna try and do the the whole thing out to let us go, and then I'll play the music.
• 1:11:53
  SPEAKER_02: All right, tiny I would just want to thank everybody on YouTube and Facebook uh for watching and tuning in with us tonight.
• 1:12:01
  SPEAKER_03: And uh and just remember, just because we're going off on the podcast, we will invite a couple people.
• 1:12:09
  SPEAKER_03: It's it's what time is it, 10 to 10?
• 1:12:12
  SPEAKER_03: Yeah, we will invite a couple people, um, some people to join us, and you guys can stay with us on Facebook, but on Facebook and YouTube uh until about 10 o'clock.
• 1:12:25
  SPEAKER_03: I'm out, but um, and then we'll get off Facebook and YouTube.
• 1:12:30
  SPEAKER_03: But uh in the meantime, uh stay with us, but we are going to finish up on the podcast uh audio right now.
• 1:12:42
  SPEAKER_02: And so remember just remember if uh if you do tune in into uh our podcast and listen to it, leave us some good feedback and uh we're on Facebook, Instagram, YouTube, X, and TikTok.
• 1:13:00
  SPEAKER_03: Also Apple, I um iHeart and Spotify.
• 1:13:05
  SPEAKER_03: But no matter ask Alexa and Siri to play us and don't play us.
• 1:13:10
  SPEAKER_03: No matter how you listen or you uh watch us, make sure you leave good feedback and like it, like it, leave good feedback, comment, subscribe, and then also make sure you join our membership.
• 1:13:26
  SPEAKER_03: Uh remember, good bourbon equals good times with good friends.
• 1:13:31
  SPEAKER_03: Go ahead.
• 1:13:33
  SPEAKER_02: Make sure you don't don't drink responsibly, don't drink and drive, and go out and live your life uncut and unfiltered.
• 1:13:42
  SPEAKER_03: And our theme song will take us out.
• 1:14:04
  SPEAKER_03: Well, that is not our theme, Song.
• 1:14:07
  SPEAKER_03: How is that even a thing?