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Bourbon Outlook for the industry in 2025 · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
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• 3:05
  Speaker 1: All right, welcome back to another podcast of the scotchy bourbon boys.
• 3:11
  Speaker 1: Tiny here tonight just to take you along on our ride.
• 3:16
  Speaker 1: This is the first uh, the first ride in 2025.
• 3:22
  Speaker 1: Very excited.
• 3:24
  Speaker 1: I will be loading real soon.
• 3:27
  Speaker 1: We got together at a holiday party last week I think it was last week Friday and the Scotchy Bourbon Boys chose their bourbon of the year.
• 3:39
  Speaker 1: We know what that is.
• 3:40
  Speaker 1: I definitely will be putting that podcast up.
• 3:45
  Speaker 1: Probably, I want to say Sunday or Monday I'll get that up and you'll find out what the Scotchie Bourbon Boys Bourbon of the Year.
• 3:53
  Speaker 1: Now, a bunch of you.
• 3:54
  Speaker 1: If you watched it live on Facebook and YouTube, you already know, but that's what you get when you get to watch it live.
• 4:02
  Speaker 1: But from the audio standpoint tonight, very, very excited to be here.
• 4:09
  Speaker 1: This is a podcast that I always enjoy.
• 4:11
  Speaker 1: I mean, we've got Walker here, we got Matt Lysen, we got Greg Schneider, we got Randy Prass, el Presidente.
• 4:17
  Speaker 1: There's a lot of stuff going on, all right, and we also have four leaf whiskey on youtube watching.
• 4:25
  Speaker 1: Thank you so much, but what tonight?
• 4:28
  Speaker 1: Uh, we'll start off uh, going over and reviewing the 2025 outlook as far as how the scotchy bourbon boys and myself see the outlook in the whiskey industry, which is a lot different than normal.
• 4:44
  Speaker 1: Normally, I mean, I listen and talk to a lot of people, and if you listen and talk to a lot of people the people in the industry, the people in line you kind of get a feel for, as a podcaster, you get a feel for what the industry might do in 2025.
• 5:03
  Speaker 1: Very exciting times for whiskey, there's no doubt about it.
• 5:07
  Speaker 1: There's a bunch of distilleries coming online.
• 5:09
  Speaker 1: Denny Potter and Jane not Denny and Jane are bringing their distillery online.
• 5:18
  Speaker 1: I know that as far as a contract distilling distillery, david Mandel and the folks down at Whiskey House of Kentucky have brought their distillery online.
• 5:30
  Speaker 1: Last year, ryan Lang had brought Middle West distillery up in Columbus online.
• 5:39
  Speaker 1: So there's a lot of stuff to talk about.
• 5:41
  Speaker 1: But wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glen Cairns T-shirts like this the bourbon balls went fast, folks.
• 5:51
  Speaker 1: We were able to.
• 5:53
  Speaker 1: We had a certain amount that we gave away, a certain amount that we sold.
• 5:55
  Speaker 1: Personally, as far as shipping and availability, I think I'm going to try and get Roxy to get at it this weekend and if we can get those, then those will be the ones that will ship out.
• 6:06
  Speaker 1: But our Woodford Double Oak just sold.
• 6:11
  Speaker 1: I mean, it was gone just like that.
• 6:14
  Speaker 1: It's crazy how fast they go.
• 6:16
  Speaker 1: So hopefully at one point we can get a distillery on board and make these bad boys for them, but so far, a lot of talking and a lot of negotiating, but nothing yet.
• 6:36
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• 6:39
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• 6:51
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• 6:53
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• 6:58
  Speaker 1: Now, one of the really, really like.
• 7:02
  Speaker 1: I said the last year when I did this podcast, I ended up doing this podcast by myself the last two years, so we're here three years and so it's really been the bourbon industry's direction that they're going per year.
• 7:18
  Speaker 1: And so far, if you listen back I listen back to the last two I've been pretty much right on and I there's a lot of people out there and there still is the people who consistently want to play down and they see I'm not going to name names, I see it all all along and these are people who have a I don't know if they have a pulse, but they're within the industry, excuse me and they see a lot of things, but they base it off of maybe one, not just one, but they're not looking at it overall.
• 8:00
  Speaker 1: So when I'm making my prediction to 25, I've taken a bunch of different what would you say, a bunch of different information, mainly a lot from them.
• 8:10
  Speaker 1: I read the articles that they write and what they're saying, but it usually comes from that pessimistic point of view.
• 8:21
  Speaker 1: When you're, when you're, when you're talking about whiskey, for instance this year, uh, they were saying that there was that, that it was gonna the bubble was gonna break and there was gonna be a downturn and it didn't look good for the whiskey industry.
• 8:34
  Speaker 1: Now I would have to say, when you look at it, heaven hill was in an expansion and they just put another full distillery in Bardstown and they announced that they weren't going to hire more staff to run it.
• 8:51
  Speaker 1: And they were.
• 8:53
  Speaker 1: Uh, their whiskey production was in.
• 8:57
  Speaker 1: You know, they were capping off whiskey production because they have so much.
• 9:04
  Speaker 1: Now I have to agree, heaven Hill has a lot.
• 9:08
  Speaker 1: In the last three years.
• 9:10
  Speaker 1: There was at one point in 2021, where they're building outside of Bardstown their rickhouses.
• 9:22
  Speaker 1: There was a field that they build their rickhouses in and you drive by it every time you leave Bardstown.
• 9:31
  Speaker 1: So every time I leave Bardstown, when I first was going, the rickhouses were way, way back in the field and as the over the last three years, the rickhouses have filled the the the field.
• 9:45
  Speaker 1: So the amount that they have made, which they're predicting for uh, 18 years in the future, and what they're making at Heaven Hill, they are seeing, I think, a leveling off and so they're going to start to curb their amount that they're making because they have so much already and they're meeting goals and expectations.
• 10:18
  Speaker 1: So there's a lot of stuff that you take in for the 2025 outlook for the whiskey bourbon industry Now as a whole internationally.
• 10:33
  Speaker 1: I think that we're not looking at anything when they're talking about the market and what happened in the 80s.
• 10:42
  Speaker 1: There definitely was this, or the late 70s and the 80s a turn to clear spirits, a turn to not drink bourbon and whiskey because it no longer was the cool thing to do and society kind of, until the early 90s when Booker and Elmer T Lee and them started bringing the small batches and the uniqueness, uniqueness and individuality of what bourbon and whiskey can do.
• 11:24
  Speaker 1: They had had problems with just it as general.
• 11:31
  Speaker 1: Now, one thing that I have to say is, when we're talking about the bourbon market, there's an aspect of the bourbon market that is the everyday drink drinking public, and then also there is the bar bourbons.
• 11:49
  Speaker 1: So when you go to a bar here in uh canton, what's on the shelf?
• 11:55
  Speaker 1: Okay, knob creek makers, mark jim beam, jack daniels, when you're talking about bourbon, and then you'll see bullet here and there, bullet rye, and then you will also see you see a little bit, but you also see a lot of Woodford Reserve and then, if you go to a place that is a little bit higher end, you're going to see Woodford Double Oak, but these are the main bourbons that you see.
• 12:30
  Speaker 1: Now some of it, you know, is kind of infiltrating.
• 12:35
  Speaker 1: What would you say Some of it is you're starting to see some of the allocated reach the bars here locally.
• 12:45
  Speaker 1: So we have a place called the Winking Lizard.
• 12:46
  Speaker 1: We have a place called Harmon's Irish Pub, and they will get some of the allocated releases.
• 12:54
  Speaker 1: Same thing, our downtown, which is called oh my gosh, having a.
• 13:03
  Speaker 1: That's our restaurant downtown, and they even get some Blantons and what's it called.
• 13:11
  Speaker 1: I cannot believe I cannot remember the name of the restaurant that I eat lunch at consistently.
• 13:19
  Speaker 1: It's just like getting old really really sucks, but anyways.
• 13:20
  Speaker 1: So that's one part of the bourbon industry restaurant that I eat lunch at consistently.
• 13:22
  Speaker 1: It's just like getting old really really sucks, but anyways.
• 13:23
  Speaker 1: So that's one part of the bourbon industry.
• 13:27
  Speaker 1: What people are drinking when they go out to eat, what they when they go to the bar.
• 13:34
  Speaker 1: That and then also it's the everyday.
• 13:38
  Speaker 1: You know Jack Daniels, jim Beam, you know those being Jim, being black and whatnot.
• 13:44
  Speaker 1: I'm not talking about the small batches and everything.
• 13:48
  Speaker 1: I'm talking about that part of the industry which probably makes up 75% of all whiskey sales in my opinion, the allocated collectible bourbons that are not on the shelf every day.
• 14:05
  Speaker 1: That's another part of the outlook coming.
• 14:08
  Speaker 1: So we're going to.
• 14:10
  Speaker 1: You know I don't see a downturn of a whiskey Coke drink or.
• 14:16
  Speaker 1: But you know it's funny because, depending on what bar you go to, there's a lot of bars, cigar bars with bourbon.
• 14:24
  Speaker 1: Those are still all making it.
• 14:26
  Speaker 1: You know we've got three or four different things with bourbon in Canton and I don't see them going out of business.
• 14:34
  Speaker 1: That's a lot of stuff people have when it comes to the high-end bourbons here, especially in the United States.
• 14:42
  Speaker 1: Scotch you know and I talk to my friends, but liquor store owner, the sales of scotch aren't what they were, you know five, even you know four or five years ago.
• 14:57
  Speaker 1: Even so, bourbon still has in my opinion for 2025, a good outlook.
• 15:06
  Speaker 1: I think there's going to be some leveling off.
• 15:08
  Speaker 1: We've seen a little bit of that in 2024.
• 15:12
  Speaker 1: We've seen some brands.
• 15:16
  Speaker 1: I don't know if they're all going to make it, but we've seen places like MG, which is Ross and Squibb now talking about.
• 15:23
  Speaker 1: You know there's just an article about them curtailing the amount that they're making.
• 15:29
  Speaker 1: There's a lot of whiskey that's being made and initially this bourbon boom, as it was happening, was breeding a lot of craft distilleries across the United States.
• 15:43
  Speaker 1: So, no matter what state that you would visit, there was always some whiskey distilleries in Ohio, same thing and the same thing.
• 15:52
  Speaker 1: As you travel around, find those little niche whiskey distillers and initially those small distilleries with the pot still or whatnot, they put out some young whiskey that maybe wasn't the best, so they were getting.
• 16:08
  Speaker 1: When I first was getting in in 2018, 2019, they were getting a little bit of a bad rap some of them.
• 16:13
  Speaker 1: I don't see that bad rap happening anymore.
• 16:17
  Speaker 1: Those distilleries have all the ones that make it, have all evolved and they're making good whiskey and have established themselves as a brand.
• 16:29
  Speaker 1: But there's another part of the industry which I find very interesting and that is the rectifiers, or the blenders, and those are people who take whiskey and they buy barrels of it from wherever.
• 16:48
  Speaker 1: A lot of people buy their barrels from MGP and start a brand and they buy those barrels.
• 16:54
  Speaker 1: I mean, I'll give you some examples Dark Arts buys from MGP.
• 17:01
  Speaker 1: Penelope was buying from MGP but now has been bought by Ross Squibb and it's become their brand.
• 17:11
  Speaker 1: And basically Danny and Michael are still involved directly just making bigger batches of Penelope.
• 17:20
  Speaker 1: And then there's Smoke Wagon out in Vegas and there's Buzzard's Roost.
• 17:25
  Speaker 1: There's so many different distilleries that use Nulu, that use Watershed for a while was using and they use the distillate from that Indiana distillery, ross and Squibb, which at one point two years ago my palate started to get burned out from.
• 17:50
  Speaker 1: There's only so many different ways you can blend and make whiskey from the same distillery.
• 17:59
  Speaker 1: And when you have all these different brands, even our good sponsor, rosewood, bourbon and Rise.
• 18:08
  Speaker 1: Some of that was from Ross and Squibb out of Indiana and I saw it happening a little bit last year when I was giving the outlook and it kind of has happened.
• 18:25
  Speaker 1: What's what happened in?
• 18:26
  Speaker 1: So there's a lot of the big guys have responded.
• 18:32
  Speaker 1: What I saw happen in 2024 is the big guys the Beams and the Buffalo Traces and the Makers, marks, heaven Hills have all responded to the craft distilleries and their special releases and their finished releases and their special releases and their finished releases and what's happened is that if you look when it comes to allocated special releases, that has not actually declined at all.
• 19:08
  Speaker 1: In my opinion, it's gone absolutely bonkers crazy.
• 19:11
  Speaker 1: Now I have to admit there's another thing that led to what happened in 2024 is the economy.
• 19:19
  Speaker 1: So the last two or three years the economy has been pinching people.
• 19:24
  Speaker 1: People are paying more in taxes.
• 19:27
  Speaker 1: People have had to pay more for food, had to pay more for laundry detergent.
• 19:32
  Speaker 1: People have had to pay more for food, had to pay more for laundry detergent.
• 19:34
  Speaker 1: So the excess capital has not been as much as it used to be.
• 19:41
  Speaker 1: Plus, us, as collectors from the bourbon boom, are getting to the point where how many bottles of Elijah Craig barrel proof do you actually need?
• 19:57
  Speaker 1: I understand each one's a batch, each one's a little different.
• 20:00
  Speaker 1: But what I'm looking for, instead of buying each one and then lining it up with the other five years that I've been buying it, I'm looking for the batch like C923 last year, or was it C924?
• 20:12
  Speaker 1: No, batch like C923 last, or was it C924?
• 20:14
  Speaker 1: It was no, it was C923 from last year.
• 20:16
  Speaker 1: It was, and then this year's 924.
• 20:18
  Speaker 1: Now we're in 925.
• 20:19
  Speaker 1: That would be a 925 that's coming out, but C923, everybody talked about it and I was able to get a bottle of that.
• 20:25
  Speaker 1: That's the only bottle of Elijah Craig barrel strength besides our barrel pick, uh, that I've purchased in from you know, and it's the same thing with the other brands there's.
• 20:38
  Speaker 1: I don't need, I like.
• 20:40
  Speaker 1: But now, if you're looking for, like old granddad 16 came out, I was on board for something like that, something different.
• 20:47
  Speaker 1: We're all looking for something different, but we're all getting to the point where we have enough of the same.
• 20:53
  Speaker 1: So I think that we got to that point right there.
• 20:57
  Speaker 1: So that's where you see a little bit of downturn because of the economy and because I don't know how many more bottles of bourbon I need.
• 21:08
  Speaker 1: Any more bottles of bourbon I need and that has curbed some of my spending and that's why in 2025, I look at maybe it making a comeback a little bit, because I might have, and other people might have, what would you say expendable or luxury cash to spend.
• 21:36
  Speaker 1: I have to admit it's just I'm always looking for something when I go.
• 21:42
  Speaker 1: I don't go.
• 21:43
  Speaker 1: It's much more well thought out.
• 21:45
  Speaker 1: I've gone places where in the past I probably would have bought a bottle or two, but I was at buffalo trace and they released eagle rare and I left there without a bottle of eagle rare.
• 21:58
  Speaker 1: I don't need five bottles of eagle rare.
• 21:59
  Speaker 1: I already have four.
• 22:01
  Speaker 1: That's enough.
• 22:02
  Speaker 1: And I understand it's a little bit different here or there, but I'm not going to be able to drink through this.
• 22:06
  Speaker 1: So the outlook is what I've seen as far as collectors.
• 22:12
  Speaker 1: Ed Blay of Old Stubborn said that definitely a bourbon connoisseur or a drinker of bourbon.
• 22:23
  Speaker 1: He runs a course.
• 22:25
  Speaker 1: There is a course to run where it begins and it ends.
• 22:29
  Speaker 1: That doesn't mean that you're getting out, but there's a point where you've tasted all the bourbons and you've acquired the ones you want and unless you want to get you know, you kind of just back off that, and that's kind of what I think happened a little bit in 2024, based off of yes, we got enough, but we had a time to pause and realize we had enough and we didn't have the capital to just keep going, and I think that's what happened in 2024.
• 22:59
  Speaker 1: In 2025, I see some of that capital coming back.
• 23:02
  Speaker 1: I see gas prices going down, which will lead to lower fuel prices, lower everything prices, because if you don't have to spend so much to ship it, they can deflate the.
• 23:14
  Speaker 1: You know it can deflate.
• 23:17
  Speaker 1: So that's kind of where I'm looking at.
• 23:20
  Speaker 1: I think that there's going to be a certain amount of deflation.
• 23:23
  Speaker 1: I think the bottles and the whiskey that you're paying more for is going to come down.
• 23:29
  Speaker 1: Whiskey is actually in, actually, in my opinion, one market that is driven market-driven, and I've watched things go up and come down in my time multiple times.
• 23:40
  Speaker 1: Now I've seen some things go up and stay up, but what that is, I believe, is an answer to this secondary market where Buffalo Trace gets a little piece of it by having it.
• 23:55
  Speaker 1: You know, they'll sell a bottle of Stag and when we started this year it was 52, and I think it's up to.
• 24:49
  Speaker 1: I think I want to say, $63.99 was the last time, so you get it's going up, the prices are going up, but it could be based off of.
• 24:59
  Speaker 1: But I think it's based off of demand and what they can charge.
• 25:03
  Speaker 1: It's still on the open market.
• 25:06
  Speaker 1: You might pay $64, but you're not.
• 25:08
  Speaker 1: If you're trying to buy it secondary, you're paying a lot more than that.
• 25:12
  Speaker 1: So that is something that I find, um, uh, that is something that I find very, very, very interesting.
• 25:26
  Speaker 1: Wow, that is interesting, but going I wonder what that is about.
• 25:40
  Speaker 2: I want to see how that works.
• 25:43
  Speaker 1: Yeah, interesting.
• 25:44
  Speaker 1: Do we we're doing all right?
• 25:50
  Speaker 1: Yeah, okay, so okay.
• 25:51
  Speaker 1: So my outlook for 2025 is 100% that I see the growth to continue.
• 26:00
  Speaker 1: I think some of the stuff that has backed off the Ross and Squibb blenders and rectifiers I think we'll see a couple brands stabilize that.
• 26:14
  Speaker 1: You weren't sure.
• 26:15
  Speaker 1: I think that you're not going to see a lot of new ones.
• 26:17
  Speaker 1: I think that market has become exhausted.
• 26:20
  Speaker 1: There's only so much of it you can drink and it all starts to blend together, definitely between brand to brand.
• 26:28
  Speaker 1: You can taste who's using what distillery to blend and make their whiskey.
• 26:36
  Speaker 1: There's only so many different ways you can put it out there.
• 26:39
  Speaker 1: Now, as far as the rectifiers, some people do a little bit extra but, when we're talking about then putting it into finishing barrels.
• 26:53
  Speaker 1: I really think the people who are creative in what they're doing and how they're doing it and how they're keeping those will be the people that will survive this.
• 27:01
  Speaker 1: But there will be some people who have been putting something on the shelf and it ran its course and I see some of those dropping off, put it that way.
• 27:12
  Speaker 1: But I am very excited for 2025 because I did not see a downturn in the bourbon market for the allocated bottles that are distillery released, lottery released.
• 27:29
  Speaker 1: I mean it's just crazy, just crazy here in Ohio.
• 27:33
  Speaker 1: The part that told me that it was so healthy is that Buffalo Trace came up with Freddie Johnson and did a three-city tour where they released in each city I believe it was, six bottles of Millennium, 12 bottles of Double Eagle Rare and then they released what was the other one.
• 27:56
  Speaker 1: There was one other one, but the Double Eagle Rare was out the door, was $3,500.
• 28:06
  Speaker 1: The Millennium was $8,300 out the door and at every one of those places they did a lottery ticket thing and they sold all the bottles.
• 28:16
  Speaker 1: It was nuts that the amount of people paying that kind of money for bourbon and it was crowded and some people didn't get anything.
• 28:25
  Speaker 1: And just, uh, the state of ohio has been very creative about sending us on, uh, they send us on wild scavenger hunts to get tickets for different type of releases.
• 28:42
  Speaker 1: The distillery releases, you know, are just, they've had to resort to dropping, like without anybody knowing Ohio, every single week that the distillery, the agencies or the liquor store agencies open, when they're on their drop day, there's a line.
• 29:04
  Speaker 1: I don't see any of this going away.
• 29:06
  Speaker 1: I see, actually, when it comes to allocated, that the states and the distilleries are getting way, way more creative what they're releasing, how they release it, how fair they are, and I just see that just going crazy.
• 29:20
  Speaker 1: That's kind of what I see going on for you know, that's kind of what I see going on for, you know, going into the future.
• 29:25
  Speaker 1: So, all right, there we go, that's our outlook.
• 29:30
  Speaker 1: I see a little bit of a drop off when it comes to those distilleries that are blending.
• 29:36
  Speaker 1: I don't see a lot being added, I don't see a lot of new ones, and either you got to be really creative and using it to further your brand or I just think some of them are going to drop off, and you know there's there's reasons for the drop off.
• 29:54
  Speaker 1: I mean, you can't just expect to come to Ohio and put your bottle that you blended on you get to the state of Ohio you got to come up here that you blended on the state of Ohio, you got to come up here.
• 30:07
  Speaker 1: And when somebody's making a decision, if you've met them and talked to them and told them how much you put into blending this bourbon to make it good, people are going to pick what you're doing off the shelf.
• 30:18
  Speaker 1: But if it's just sitting there and you really don't know much about it, that's the part where people were willing to try and I think they've gotten to the point where that part of the market is.
• 30:26
  Speaker 1: Is that that's exhausted?
• 30:28
  Speaker 1: I don't.
• 30:29
  Speaker 1: I think if you're just putting on the shelf, you you're not gonna really have that much of a chance.
• 30:33
  Speaker 1: So, uh, that's where I see the 2025 outlook.
• 30:38
  Speaker 1: I see a very positive outlook.
• 30:40
  Speaker 1: I don't see anything backing off some of the distilleries.
• 30:42
  Speaker 1: When they talk about backing off what they're making, they're not talking about now.
• 30:46
  Speaker 1: They're talking about what they're seeing in five, six, seven, eight, nine, ten years from now, and that is so.
• 30:53
  Speaker 1: That's always a tricky thing, because they not not only do they have to figure out how much they're going to make and bottle.
• 31:00
  Speaker 1: But they also have to figure how much, you know, not making but just making barrel.
• 31:02
  Speaker 1: But they also have to figure out how much not making a bottle but just making a barrel.
• 31:04
  Speaker 1: But they also have to figure out how much they're going to bottle and take and do all that stuff.
• 31:09
  Speaker 1: So there you go, that's my outtake on that.
• 31:12
  Speaker 1: And we are going to do the old Louisville and we're changing the name from Barrel Bashing to Barrel Banging.
• 31:20
  Speaker 1: So we are going to do our first ever barrel banging session and we are going to do our first ever Barrel Banging session and we're going to do it with our sponsor of the Barrel Banging session, old Louisville Whiskey Company.
• 31:32
  Speaker 1: So I have a little bit on this right here on my iPad.
• 31:37
  Speaker 1: Let's see if I can actually read it.
• 31:39
  Speaker 1: There's something special about a family-owned business.
• 31:41
  Speaker 1: When you patronize one, you can't help but feel like you're supporting something bigger than just the product or services being offered.
• 31:47
  Speaker 1: You're supporting dreams, goals and ambitions.
• 31:49
  Speaker 1: You're supporting a legacy.
• 31:50
  Speaker 1: That's what you're supporting when you purchase a bottle of our whiskey here at the Old Louisville Whiskey Company.
• 31:54
  Speaker 1: It all started with a husband and a wife, amin and Beth, who have a passion for whiskey and love for their historic Louisville neighborhood.
• 32:05
  Speaker 1: After selling several properties in the area, including the local favorite Red Castle Liquors, the Carouds decided to invest their money into starting their very own Kentucky Whiskey Company.
• 32:17
  Speaker 1: The Old Louisville Whiskey Company is much more than just a bourbon brand.
• 32:20
  Speaker 1: It is a labor of love for Amin and Beth.
• 32:21
  Speaker 1: These self-proclaimed whiskey aficionados have put their heart and soul into creating a product that honors both the rich history of the Old Louisville neighborhood as well as the long-standing traditions of Kentucky bourbon making.
• 32:33
  Speaker 1: They wanted to honor Old Louisville neighborhood, known for its gorgeous Victorian mansions, with a whiskey brand that would celebrate tradition and history, and that's exactly what they did.
• 32:41
  Speaker 1: Old Louisville really is where we learned to trade, where we learned the trade of whiskey and gained our bourbon knowledge.
• 32:48
  Speaker 1: I mean, much like the neighborhood, we wanted to release a whiskey that was aged properly.
• 32:52
  Speaker 1: It took patience, but it's been well worth it.
• 32:54
  Speaker 1: A perfect example of the commitment to higher quality where quantity is evident in care, in the care that goes into each bottle of their small bottle, these premium spirits can age their whiskey for a minimum of seven years before bottling it by hand.
• 33:06
  Speaker 1: Each bottle is truly a work of art as unique as the historic neighborhood it pays tribute to.
• 33:11
  Speaker 1: When you take a sip of a Louisville Whiskey Company bourbon, you're not just enjoying a great drink, you're also honoring tradition, history and family.
• 33:17
  Speaker 1: That's something we can all raise our glass to.
• 33:19
  Speaker 1: So that's me.
• 33:21
  Speaker 1: Uh, we've me.
• 33:22
  Speaker 1: Ct Super Nash, have gotten a chance.
• 33:24
  Speaker 1: You can check out me's podcast with us.
• 33:26
  Speaker 1: Uh, I believe we've done two, one in in the um.
• 33:30
  Speaker 1: Yeah, that's what I think I said.
• 33:34
  Speaker 1: Yeah, I'll check with you.
• 33:35
  Speaker 1: Yeah, I think so.
• 33:35
  Speaker 1: Um, we did a podcast right there in the studio One time.
• 33:42
  Speaker 1: It was while he was in the, the barrel aging room.
• 33:46
  Speaker 1: Another time we were in the barrel aging room and which is now has a pot still in it.
• 33:51
  Speaker 1: So that's kind of cool.
• 33:53
  Speaker 1: Um, actually, ct1 was there and help was helping him put it together.
• 33:56
  Speaker 1: But amin likes to.
• 33:57
  Speaker 1: He has a collection of whiskey barrels in his whiskey warehouse.
• 34:03
  Speaker 1: His warehouse is in the back of the.
• 34:06
  Speaker 1: You open up out of the gift shop and eating rooms and you're back there and that's where he keeps the barrels and bottling and everything.
• 34:13
  Speaker 1: But when he gets into it he's done a lot of.
• 34:16
  Speaker 1: He has purchased, uh, four roses barrels and taken seven year whiskey and finished it in a four roses barrel.
• 34:25
  Speaker 1: He takes and puts it in this one.
• 34:27
  Speaker 1: There's a seven year old maple cask finish sour mash whiskey he loves.
• 34:35
  Speaker 1: I mean he has some 17 and 18 year old stuff and he's also always barrel proof, so his stuff is fantastic.
• 34:43
  Speaker 1: So a shout out to Amin we and then when you're down there, it's just, it's Amin's a friend.
• 34:51
  Speaker 1: When we were in New Orleans this past for the New Orleans Bourbon Festival, amin won, I believe, best in his class and he won a couple awards and it was just so fun being down there with him.
• 35:05
  Speaker 1: So this one kind of special Barrel Bang, old Louisville.
• 35:09
  Speaker 1: First, this is a maple cask finish 120 proof.
• 35:12
  Speaker 1: It was given to me by CT for Christmas and I am going to start the Barrel Banging segment.
• 35:20
  Speaker 1: And the Barrel Banging segment consists of four categories.
• 35:24
  Speaker 1: Those categories are taste, smell, body, finish Each category.
• 35:30
  Speaker 1: You can give a certain amount of barrel bashes the smell and the body.
• 35:34
  Speaker 1: You can give up to four barrel bashes.
• 35:35
  Speaker 1: The taste and the finish.
• 35:37
  Speaker 1: You can give up to five barrel bangs Now ashes bangs this is going to be rough to put this one over folks.
• 35:42
  Speaker 1: And then if you find one category exceptional.
• 35:49
  Speaker 1: You can give it an extra barrel bang that we call a bop-bop, so you can get up to 19 points out of 18 on a perfect score for whiskey.
• 36:00
  Speaker 1: So let me pour this baby.
• 36:01
  Speaker 1: It's been open and sitting so I got a decent pour in my scotchie bourbon boys.
• 36:07
  Speaker 1: Glen, karen, put that down, put that back.
• 36:14
  Speaker 1: I'm even gonna put it in its little hey, I had a seven year that I purchased right off the bat.
• 36:20
  Speaker 1: It's a double oak, friend oak, a double french oak that I got initially, but it's bottle number one and it's got my name on it.
• 36:27
  Speaker 1: You're a tiny so I've stayed away from opening that and I've got samples over there.
• 36:31
  Speaker 1: But this is really cool to be able to get this maple finish and I believe we don't do a lot of barrel banging on fish ribbons, but we're going to today.
• 36:40
  Speaker 1: So cheers folks, I'm gonna give this nose that's delicious.
• 36:48
  Speaker 1: Here, folks, I'm gonna give this nose that's delicious.
• 36:56
  Speaker 1: This one is like.
• 37:00
  Speaker 1: I mean your taste is so.
• 37:03
  Speaker 1: On the maple, it's like maple syrup.
• 37:05
  Speaker 1: Alcohol it's like maple syrup.
• 37:09
  Speaker 1: I'm trying to pick something else up.
• 37:11
  Speaker 1: There's no cherry.
• 37:13
  Speaker 1: I know CT gave me this because he was definitely in this barrel alright 8 years.
• 37:24
  Speaker 1: Here we go.
• 37:25
  Speaker 1: I'm gonna try not to choke.
• 37:27
  Speaker 1: One thing we'll say a maple apple cinnamon fritter, that's what that tastes like With a shot.
• 37:48
  Speaker 1: But I will say that amine and mineral strength are always I don't know, are always full proof.
• 38:02
  Speaker 1: I mean, the hug I got off of this is unbelievable.
• 38:06
  Speaker 1: I can tell you that would be great, no matter what.
• 38:10
  Speaker 1: But if you were getting a little sinful, this would just burn out a little cough, just kill it.
• 38:16
  Speaker 1: I mean, this has like some serious, I would say, heat.
• 38:20
  Speaker 1: All so shocked myself.
• 38:22
  Speaker 1: Wow, this is interesting.
• 38:35
  Speaker 1: So it's extremely for an eight-year-old.
• 38:46
  Speaker 1: I think it's a maple finish, but it's one dimensional, unlike any one dimensional bourbon I think I've ever had in my whole life.
• 39:05
  Speaker 1: Alright, we're going to barrel bash this baby, barrel bang.
• 39:09
  Speaker 1: I can't keep.
• 39:11
  Speaker 1: That's what you're there for, walker, you're just gonna.
• 39:13
  Speaker 1: Every time I say the other word, you just gotta let me know.
• 39:16
  Speaker 1: Oh, actually, I think, walker, you should count how many times until I get it down to zero.
• 39:21
  Speaker 1: But right now it's well, I'm a barrel bang this.
• 39:25
  Speaker 1: And the first part is the nose.
• 39:26
  Speaker 1: It picks up a lot of.
• 39:31
  Speaker 1: This is a really good nose, it's got this, but there's an ethanol aspect that actually stings your nostrils.
• 39:36
  Speaker 1: It's so good.
• 39:38
  Speaker 1: But now there's a little cinnamon and maple and maple.
• 39:50
  Speaker 1: I'm gonna give it a three, three bangs, bang, bang, bang.
• 39:51
  Speaker 1: All right.
• 39:55
  Speaker 1: So down the nose to the body.
• 39:56
  Speaker 1: It should 120 and the month.
• 40:13
  Speaker 1: So the heat goes everywhere, but the taste falls short.
• 40:14
  Speaker 1: On the cheeks, it's everywhere else.
• 40:17
  Speaker 1: So in class, let's see, let's just roll this baby around, let's see what you's gonna do.
• 40:28
  Speaker 1: In there it sticks, I mean it is so thick that it just coats and it doesn't even want to drop, alright.
• 40:34
  Speaker 1: And then when it starts to drop, her legs are long, like long, long and thick.
• 40:40
  Speaker 1: So seeing that weight it's dropping into the glass, love flavor to it.
• 40:53
  Speaker 1: But I'm going to give that in the taste.
• 40:56
  Speaker 1: So I'm going to go three barrel bangs on bod the taste.
• 41:16
  Speaker 1: You can give up to five, like a little bit more classy on it, and then we're gonna go Ah, finish.
• 41:29
  Speaker 1: The finish is a spice.
• 41:38
  Speaker 1: It's kind of like sucking on a butter scotch candy after you just had a cinnamon red hot candy.
• 41:46
  Speaker 1: That's what the finish is.
• 41:48
  Speaker 1: That's long, the finish is the strongest part of the burp of the whiskey, so I'm going to finish five so out of 18, we just know 15.
• 42:07
  Speaker 1: So this louisville maple cast finish, 128 years old, from a louisville whiskey company, it's a 15 out of 18.
• 42:17
  Speaker 1: Very cool, very cool, all right.
• 42:21
  Speaker 1: So yeah, we're like doing really well for tonight.
• 42:30
  Speaker 1: 15 out of 18 is not bad.
• 42:32
  Speaker 1: Thank you, amin, for sponsoring the Oldville Wiki Company Barrel Banging segment.
• 42:39
  Speaker 1: It's fun to bang on the barrel today now that we've changed the name.
• 42:43
  Speaker 1: That's cool, I like it.
• 42:44
  Speaker 1: We can barrel barrel bang all night long, anyways, all right.
• 42:50
  Speaker 1: So everybody, thanks for joining me.
• 42:53
  Speaker 1: Uh, if I want to end this, uh, if one stick around on facebook youtube a little bit, I'll be here.
• 42:59
  Speaker 1: I sip a cold thing.
• 43:00
  Speaker 1: Uh, feel free, chime in and anyways, cheers and I will start the mission.
• 43:12
  Speaker 1: Here we go wwwscotcherurbanbayscom for all things Scotcher boys, lens, t-shirts and, hopefully, urban balls.
• 43:21
  Speaker 1: And then remember, follow us on Facebook, instagram, facebook, youtube, instagram and all the major podcast formats and hopefully, and then remember, follow us on Facebook, instagram, Facebook, youtube, instagram and ask all the major podcasts format, if you can find us.
• 43:32
  Speaker 1: And then also remember to like, subscribe, comment, leave good feedback and know that good urban equals good times.
• 43:44
  Speaker 1: Good friends, make sure you don't drink and drive.
• 43:46
  Speaker 1: You be responsible and live your life uncut and unfiltered.
• 43:53
  Speaker 1: Until next time Steve is gonna take us out.
• 44:07
  Speaker 2: I'm sure we go way to the next whiskey bar.
• 44:10
  Speaker 2: Oh, don't ask why.
• 44:11
  Speaker 2: Oh don't ask why.
• 44:13
  Speaker 2: Show me the way to the next whiskey bar, oh, don't ask why.
• 44:19
  Speaker 2: Oh don't ask why.
• 44:24
  Speaker 1: For if we don't have the next whiskey bar, I tell you we must die.
• 44:26
  Speaker 1: I tell you we must die.
• 44:26
  Speaker 1: I next whiskey bar, I tell you we must die.
• 44:26
  Speaker 1: I tell you we must die.
• 44:28
  Speaker 2: I tell you, I tell you I tell you, we must die.