Latest / The Scotchy Bourbon Boys / Exploring Bourbon Adventures with Super Nash: Booker's 2024-03 Master Distillers Batch and More

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Exploring Bourbon Adventures with Super Nash: Booker's 2024-03 Master Distillers Batch and More · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:24
  Speaker 2: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 2:23
  Speaker 2: We'll be right back Of what we do with drinking and booze.
• 2:24
  Speaker 2: Man, we talk songs, but we're telling the truth.
• 2:28
  Speaker 2: Yeah, but it's got to burn, boy Raising to hell.
• 2:30
  Speaker 2: We're making some noise, yeah, but it's got to burn, boy.
• 2:36
  Speaker 2: We're here to have fun and we're holding the door.
• 2:39
  Speaker 2: We're here to have fun, Woo.
• 2:46
  Speaker 2: Yeah.
• 3:11
  Speaker 1: All right, welcome back to an awesome, awesome episode of the Scotchy Bourbon Boys.
• 3:18
  Speaker 1: Tonight we have Super Nash in the house.
• 3:18
  Speaker 1: Woo, and I'm pumped up.
• 3:21
  Speaker 1: I'm in a damn good mood so far tonight.
• 3:25
  Speaker 1: Uh, it's been a good couple of weeks for us.
• 3:29
  Speaker 1: Uh, me and my wife had needed some wins and we've been getting some wins.
• 3:33
  Speaker 1: And uh, I just like to welcome everybody tonight to the scotchy bourbon boys.
• 3:38
  Speaker 1: We are live on youtube and facebook.
• 3:40
  Speaker 1: We've got CT, not CT Super.
• 3:43
  Speaker 1: Nash, I keep doing that.
• 3:44
  Speaker 1: You know it's funny because CT was thinking of coming on tonight but obviously not able to.
• 3:50
  Speaker 1: But shout out to CT.
• 3:52
  Speaker 1: You know it's funny because he gets a lot of bourbon that we like to talk and taste about.
• 3:59
  Speaker 1: He buys it but he doesn't get to taste it.
• 4:02
  Speaker 1: You know he doesn't get to taste it.
• 4:03
  Speaker 1: You know it just goes into.
• 4:04
  Speaker 1: You know he doesn't get to taste as many.
• 4:05
  Speaker 1: But tonight we are going to be doing our old Louisville barrel bashing segment with Booker's 2024-03, the Master's Distillers batch.
• 4:18
  Speaker 1: Yes, the newest batch out, the 2024-04, has been released, which is jimmy's batch, which is a tribute to jimmy russell.
• 4:29
  Speaker 1: But um, we'll be getting we're doing yeah, we're doing the three because we haven't done it, and then we'll pick up four, and then the coming weeks.
• 4:38
  Speaker 1: Uh, right before new year's, in between new year's and christmas, we will do our Bourbon of the Year and our Bookers of the Year podcast.
• 4:47
  Speaker 1: That we do because everybody kind of comes up and we get it done.
• 4:50
  Speaker 1: So that's kind of cool to do a bunch of stuff by ourselves with everybody in studio.
• 4:57
  Speaker 1: So that's a good one and that gives us a chance to do the whole Bookers collection.
• 5:02
  Speaker 5: But tonight we are doing batch you're coming to my house and do the whole bookers collection.
• 5:08
  Speaker 1: No, you're coming to my house and doing the whole yearly bookers collection so I'm, so I'm yearly collection.
• 5:16
  Speaker 1: Yes, the yearly collection.
• 5:18
  Speaker 1: So, okay, it's like I.
• 5:21
  Speaker 1: I screwed up already on on youtube and I put it, for I started this.
• 5:25
  Speaker 1: Uh, this live was supposed to start at 8 30 this morning.
• 5:29
  Speaker 1: I don't know how that happened.
• 5:30
  Speaker 1: It should have been 8 30 pm and I don't know.
• 5:33
  Speaker 1: I'm not perfect.
• 5:34
  Speaker 1: Everybody, everybody knows that I'm not perfect and I'm not going to profess to be perfect.
• 5:38
  Speaker 1: But at the same time, if you know me, I profess to be a good guy and I'm gonna do whatever I can to help anybody out.
• 5:46
  Speaker 1: I'm gonna do a lot of let's, not even let's go in a different direction yeah, facebook is freaking out.
• 5:54
  Speaker 1: Why it's like it's in fast forward you're putting it in fast forward, or what?
• 6:01
  Speaker 5: no, I'm looking at it and it looks like it's in fast forward.
• 6:05
  Speaker 5: Oh, that's probably because, um, let me see, so you know it went back and now it's kind of going through like fast forward, trying to catch up to where we're at now.
• 6:17
  Speaker 1: Okay, let me see.
• 6:18
  Speaker 1: I'm going to join it live and see.
• 6:21
  Speaker 5: Not Superman.
• 6:25
  Speaker 1: Where we're at now.
• 6:25
  Speaker 1: Yeah see, I'm gonna join it live and see it's.
• 6:28
  Speaker 1: It's fine, you might have to reload it, my friend I'm going back to youtube, all right.
• 6:32
  Speaker 1: Uh, randy ford's watching.
• 6:34
  Speaker 1: It says good evening and yeah, I didn't hear.
• 6:37
  Speaker 1: I think some things are going weird, maybe, but at but at the same time I'm back on really.
• 6:45
  Speaker 1: The.
• 6:46
  Speaker 1: Youtube.
• 6:46
  Speaker 1: Let's go back.
• 6:48
  Speaker 1: Let's try this again.
• 6:49
  Speaker 1: Let's go to YouTube.
• 6:50
  Speaker 1: Yeah, get out of it and go back in.
• 6:54
  Speaker 1: I just did it.
• 6:56
  Speaker 5: I am not freaking out, but look at my Facebook, Okay.
• 7:01
  Speaker 1: Nash, did you see that Nash go off of it?
• 7:04
  Speaker 1: Yeah, yeah, because I got in it and it was working just fine.
• 7:07
  Speaker 1: You might have to reload, it's not.
• 7:09
  Speaker 1: It's not the live version.
• 7:11
  Speaker 1: It's what's happening to you.
• 7:12
  Speaker 1: You know what I mean?
• 7:13
  Speaker 1: It was actually working.
• 7:16
  Speaker 1: I mean, I don't know what to tell you.
• 7:18
  Speaker 1: All right, I'm going back, all right, anyways, uh, we, we were doing, we were doing good on youtube there.
• 7:26
  Speaker 1: Let me make sure we're back.
• 7:29
  Speaker 5: Let's see, it was actually working okay, so we're still we're that, I just happened to look down at it and it's like what the fuck.
• 7:40
  Speaker 1: I mean, uh, oh, now you got us banned for this one.
• 7:43
  Speaker 1: Keep that language down, man.
• 7:45
  Speaker 1: What the heck?
• 7:47
  Speaker 1: What did you say?
• 7:49
  Speaker 1: I don't think you finished it.
• 7:50
  Speaker 1: You said what the fuck?
• 7:52
  Speaker 1: Yeah, we'll go with fuck, all right, anyways.
• 7:57
  Speaker 1: So everybody, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, we're actually recording Youotchiebourbonboyscom for all things Scotchie Bourbon Boys, we're actually recording you guys, this is live.
• 8:05
  Speaker 1: You're going to have technical difficulties and sometimes Nash is just going to.
• 8:09
  Speaker 1: He was freaking out.
• 8:10
  Speaker 1: He was freaking out more than Facebook was freaking out.
• 8:16
  Speaker 1: Anyways, randy said you're on, you're freaking out.
• 8:21
  Speaker 1: He could hear you freaking out, anyways.
• 8:24
  Speaker 5: I'm glad to say I'm having technical difficulties.
• 8:29
  Speaker 1: I agree, I agree, it's fine for that to happen.
• 8:32
  Speaker 1: But so wwwscotchieburbitboyscom for all things Scotchie Burbit Boys.
• 8:39
  Speaker 1: You've got Glen Cairns, you've got t-shirts.
• 8:42
  Speaker 1: Yep, yeah, wrong use of the commissary.
• 8:47
  Speaker 1: That's the reason to get views there you go.
• 8:50
  Speaker 1: Anyways, also, we're on all.
• 8:56
  Speaker 1: If you want something, if you're interested, just contact me to direct.
• 8:59
  Speaker 1: I'll ship it to you.
• 9:00
  Speaker 1: I can ship you our barrel picks, the French Lick barrel picks.
• 9:04
  Speaker 1: I can ship you the Glen Cairns.
• 9:06
  Speaker 1: I can ship you a bottle of Lillian Sinclair and Scotchy Bourbon Boys, glen Cairn.
• 9:13
  Speaker 1: We can make that happen, plus a t-shirt.
• 9:16
  Speaker 1: You want to wear your Scotchy Bourbon Boys t-shirts around.
• 9:19
  Speaker 1: Show your support for us, the Scotchy Bourbon Boys, and you know, if you're wearing it around and we see you, we're going to see you, so we'll know that you're fans.
• 9:28
  Speaker 1: So it's really cool.
• 9:29
  Speaker 1: Every once in a while I'll be in a store or whatever, and some people around the city got have my t-shirts that I purchased and I'll see them in there and it's just kind of cool to be able to see the logo.
• 9:41
  Speaker 1: But anyways, also remember we're on facebook, instagram, youtube and x.
• 9:45
  Speaker 1: I was looking and on all of them please, uh, leave good feedback, comment on on our stuff.
• 9:53
  Speaker 1: Uh, defend the scotchy bourbon boys and jeffrey mueller give us uh, that's fine, because sometimes we get attacked.
• 10:00
  Speaker 1: And then also make sure you like, listen and subscribe.
• 10:05
  Speaker 1: That is very important on all the.
• 10:09
  Speaker 1: You know, on Spotify you could be a subscriber and you can leave good feedback.
• 10:14
  Speaker 1: On Apple podcasts you can.
• 10:16
  Speaker 1: And then also I heart, the more you do it, the more listeners we have.
• 10:20
  Speaker 1: But lately what's been happening on Facebook and YouTube has been fantastic, so make sure you check us out there.
• 10:28
  Speaker 5: And one other thing.
• 10:29
  Speaker 5: I want to throw this out there for the first time ever.
• 10:32
  Speaker 5: If you've got a Scotchy Bourbon Boys t-shirt and you go on vacation somewhere and you're wearing that t-shirt, and you go on vacation somewhere and you're wearing that T-shirt, and you have a picture taken with your T-shirt on out on vacation somewhere anywhere other than your hometown and you share that picture to our Facebook page or your group page and tag us in it, I promise that Super Nash will send you a sample, a two-ounce sample, from this collection.
• 11:10
  Speaker 1: Yeah, and if you know Super Nash, you can do it.
• 11:12
  Speaker 5: That's a new challenge to all our fans out there that have the Scotchy Bourbon Boys t-shirt.
• 11:17
  Speaker 1: Well, you got to get your Scotchy Bourbon Boys t-shirt.
• 11:20
  Speaker 5: So now, if you need a t-shirt, contact Jeff Mueller.
• 11:26
  Speaker 1: Yeah, contact me directly on Facebook or through YouTube.
• 11:31
  Speaker 1: That's fine, and I'll get you that t-shirt so you can start running around.
• 11:38
  Speaker 1: We've got them available.
• 11:40
  Speaker 5: More pictures.
• 11:41
  Speaker 5: In the more states and countries you post, the more samples you'll get well yeah, for sure there you go anyways.
• 11:49
  Speaker 1: All right, so let's, let's get this uh show on the road.
• 11:53
  Speaker 1: Uh, we're uh.
• 11:54
  Speaker 1: This week I this past week has been a busy, busy week for me.
• 11:59
  Speaker 1: Uh, I was, I drove down on saturday and went to whiskey thief festival, but I also uh got to see everybody at the kentucky bourbon festival in the brendiamo penthouse for the for the uh staff appreciation which was we talk about this before the podcast you might have said before the podcast, but you know, and then also I talked a little bit about it in the last podcast that I did by myself, um, before on on tuesday yeah, yeah, so we're gonna talk and not the bookers.
• 13:25
  Speaker 1: Yeah we're, we get what you've got 45 minutes we're going to talk and not the bookers.
• 13:28
  Speaker 1: Yeah, we've got 45 minutes.
• 13:29
  Speaker 1: We're going to talk.
• 13:30
  Speaker 1: You know whatever we could talk about bookers all day long after this.
• 13:33
  Speaker 1: But the two events were fantastic Walter Zausch and Stacy Pritchard who put these events on.
• 13:41
  Speaker 1: I got to see a bunch of people.
• 13:43
  Speaker 1: I got to see Mark Carter and I got to see Christy Atkinson.
• 13:50
  Speaker 1: We had a, you know, they were at the Whiskey Thief.
• 13:53
  Speaker 1: I saw Amzy.
• 13:54
  Speaker 1: I got to see Amzy.
• 13:56
  Speaker 1: I mean I got to see Derek was there, kelly was there, what?
• 14:04
  Speaker 5: Was David there?
• 14:05
  Speaker 5: No.
• 14:06
  Speaker 5: In the Kentucky Bourbon Festival.
• 14:10
  Speaker 1: No, I don't think so.
• 14:11
  Speaker 1: Oh, in the Kentucky Bourbon Festival.
• 14:13
  Speaker 1: Which one, indiana?
• 14:15
  Speaker 1: No, I don't David.
• 14:17
  Speaker 1: Which David?
• 14:18
  Speaker 1: Not David.
• 14:24
  Speaker 5: Don't mind me, stacey.
• 14:26
  Speaker 1: No, stacey was there, shannon was there, crystal was there, sarah was there, and then I met a couple other people throughout there, but Randy.
• 14:39
  Speaker 1: Randy was not there.
• 14:41
  Speaker 1: Randy was up on the farm with his mom and dad.
• 14:48
  Speaker 1: So we had a great time there.
• 14:49
  Speaker 1: I mean I had so much driving.
• 14:51
  Speaker 1: I mean my driving was five hours down to Whiskey Thief.
• 14:56
  Speaker 1: I got there at 11.
• 14:58
  Speaker 1: I left there about 3, drove an hour to Bardstown, did the 4 to 6 pm and then I checked into my hotel, the Distill Inn.
• 15:09
  Speaker 1: Good shout-out to what they're doing with the Distill Inn.
• 15:12
  Speaker 1: The rooms were spectacular.
• 15:14
  Speaker 1: It's always fun when you book a double queen suite because you think some people are coming down with you, with the Scotchie Bourbon Boys, and then you get to sleep in two beds in one night, all by yourself, because nobody came down and we're not talking to you super nash, I'm throwing that out and a different scotchy bourbon boy, uh, who's not here so I could trash him because he's that.
• 15:39
  Speaker 1: but anyways and then I went, I checked in real quick and then I drove the hour back to whiskey festival and was at the festival till the evening festival.
• 15:50
  Speaker 1: Yeah, it was a 5 to 11 30 and I left at about 10 30, got back to this is still in at 11 30, hung out at the bar with a bunch of people passing out cards.
• 16:01
  Speaker 1: It was a party in the lobby.
• 16:02
  Speaker 1: And then, uh, the next morning woke up, had breakfast at mammy's, had the bourbon pancake.
• 16:10
  Speaker 1: If you're ever at Mammy's for breakfast, get the bourbon pancake.
• 16:12
  Speaker 1: Oh my God, by yourself.
• 16:17
  Speaker 1: It's still the other half's upstairs and I can't wait to eat it this weekend, a pancake doesn't go bad, so I'm going to basically hit that baby a little bit warmer.
• 16:25
  Speaker 1: It should be like three quarters.
• 16:27
  Speaker 1: It's huge, it's to put it in the.
• 16:31
  Speaker 1: I put it in the large styrofoam box and it took.
• 16:34
  Speaker 1: I had to cut what was the half of it into a quarter so it could fit in there.
• 16:38
  Speaker 1: But anyways, um, and then then I did the five hour or five hours and 45 minute drive home.
• 16:45
  Speaker 1: It's just like voila.
• 16:49
  Speaker 1: So that's all over.
• 16:50
  Speaker 1: Um, I'm not going to be doing anything again till december.
• 16:54
  Speaker 1: Oh no, november 23rd was the packer game.
• 16:59
  Speaker 1: I know that.
• 17:00
  Speaker 1: Um, shannon is is actually coming up there.
• 17:03
  Speaker 5: Randy and kate are going to be, if you had a podcast like november 16th or roses no, that's december 13th december 13th.
• 17:13
  Speaker 1: That november 16th is a saturday night is single barrel saturday, and then I'm doing a tasting uh, eight person tasting up at my cousin's bar, which is going to be with all of his friends, so that should be fun.
• 17:31
  Speaker 1: And then November 23rd is the Packer game.
• 17:34
  Speaker 1: But December 13th Friday December 13th I will be headed to have our podcast with Brent Elliott at Four Roses.
• 17:45
  Speaker 1: But I know you can't.
• 17:47
  Speaker 5: Now that we got your calendar out of the way.
• 17:52
  Speaker 1: All right, it was a good time.
• 17:54
  Speaker 1: That's what it is.
• 17:55
  Speaker 1: Single barrel.
• 17:56
  Speaker 1: Saturday's coming up.
• 17:57
  Speaker 1: Everybody, they've been announcing it what are we doing tonight?
• 18:02
  Speaker 1: We're only at 16 minutes.
• 18:07
  Speaker 1: We start in no.
• 18:09
  Speaker 5: I'm just kidding.
• 18:09
  Speaker 5: What is it with you and the time?
• 18:13
  Speaker 1: I don't know.
• 18:14
  Speaker 1: We're just trying to stretch this out.
• 18:16
  Speaker 1: It's like, Jamie, it's cool that you're drinking Charlie's Batch Everybody.
• 18:20
  Speaker 1: What was that?
• 18:21
  Speaker 1: What just happened?
• 18:22
  Speaker 1: What was that?
• 18:23
  Speaker 5: I didn't hear what.
• 18:25
  Speaker 5: Okay, once we get going on the tasting, it'll get stretched out.
• 18:29
  Speaker 5: It always does.
• 18:34
  Speaker 1: It's like a good woman.
• 18:35
  Speaker 1: Oh, I'm not going there, anyways.
• 18:43
  Speaker 5: I'll be rearranging some consonants again.
• 18:45
  Speaker 1: All right.
• 18:45
  Speaker 1: So we got some stuff on this.
• 18:47
  Speaker 1: I do Tonight's batch and I don't even need to put glasses on because I went and did something amazing and I'm going to put this over off of you because on Facebook I want everybody to be able to still see you.
• 19:05
  Speaker 5: We've got the description by James B Beam Distilling Master Distiller.
• 19:12
  Speaker 5: Fred knew what he said about it.
• 19:14
  Speaker 1: Hold on.
• 19:15
  Speaker 1: Are you getting this from the distiller's notes off the?
• 19:23
  Speaker 5: Yes, I am.
• 19:24
  Speaker 1: All right, you can read the distiller notes.
• 19:27
  Speaker 1: That is fine.
• 19:29
  Speaker 1: All right, go ahead.
• 19:35
  Speaker 1: This is Booker's Master Distiller, batch 24-03.
• 19:43
  Speaker 5: And this is the third release of Booker's Bourbon 2024 collection is Booker's Batch 2024-03 Master Distillers Batch.
• 19:53
  Speaker 5: This batch is named in honor of a group of distillers I admire greatly.
• 19:58
  Speaker 5: Their work in the late 80s and early 90s helped America fall back in love with bourbon and made the industry what it is today bourbon and made the industry what it is today.
• 20:07
  Speaker 5: This group was made up of legends like my dad, booker New, and some of his peers at other distilleries.
• 20:14
  Speaker 5: During this time these guys the elder statesmen as we call them paved the way for master distillers to get recognized for their craft.
• 20:24
  Speaker 5: They even became the very first class inducted into the Bourbon Hall of Fame.
• 20:37
  Speaker 5: And then it was a meetup in Chicago.
• 20:38
  Speaker 5: I remember once I was with my dad when they all met up in Chicago for a festival.
• 20:41
  Speaker 5: We were catching up at a bar and most of the people there we were just six random guys drinking bourbon.
• 20:45
  Speaker 5: But someone pointed us out to the bartender and said you've got bourbon royalty in here.
• 20:52
  Speaker 5: We all laughed and raised our glasses.
• 20:55
  Speaker 5: While it is true now, it's true enough now.
• 21:01
  Speaker 5: It wasn't always like this.
• 21:02
  Speaker 5: Back in the day, being a master distiller just meant running the distillery.
• 21:07
  Speaker 5: But these elder statesmen changed all that raising the bar for all of us.
• 21:14
  Speaker 5: The job went from spending every waking moment in the distillery to traveling the world, all the while introducing people to our beloved bourbon.
• 21:22
  Speaker 5: They became these guys my whole life.
• 21:25
  Speaker 5: They showed me the ropes of how to make great whiskey and built my love and respect for everything that goes into the craft.
• 21:34
  Speaker 5: I'm proud to follow in their footsteps and honor them with this batch.
• 21:41
  Speaker 1: All right, the batch is made up of two production dates, stored in four different aging warehouse.
• 21:49
  Speaker 1: The age is seven years, eight months and seven days and is 130.3 proof.
• 21:56
  Speaker 1: In fact, much of this batch was produced in 2016, on dad's birthday, december 7th.
• 22:04
  Speaker 1: We should make de December 7th a phenomenal celebration day, but the breakdown of the barrels, the breakup of the barrel storage for Booker's Master Distiller batch is as follows and so normally you got like, when you got this card, it's all on there and there's like 40 different places that it came from, but this one came only from four different places and four you know four different barrels.
• 22:33
  Speaker 1: So here it goes 10 percent came from the sixth floor of the seven-story warehouse z.
• 22:40
  Speaker 1: 11 percent came from the sixth floor of seven story warehouse one, 42% came from the sixth floor of seventh story warehouse three and 37% came from the third floor of nine story warehouse J.
• 23:02
  Speaker 1: So what you're talking about right here is he.
• 23:07
  Speaker 1: what fred has done is taken some barrels at the top of the heatest, heated most part of the warehouse and produced a batch, and what happens in that warehouse is, uh, the the the heat of kentucky heats, those barrels, and when you're talking about that seventh floor or you know you're talking about when it's on the sixth floor of the seventh story it's up there, it's pulling in some of that Kentucky heat and you're going to get a lot of evaporation which is well, and it's.
• 23:45
  Speaker 1: It's a lot of water when you're up there, because that's where you're pulling this high proof.
• 23:50
  Speaker 1: When it's in the lower areas, a lot of times the evaporation is the whiskey and then the water stays in and you won't get that hot.
• 23:59
  Speaker 1: You know a lot of the actual bourbon evaporates.
• 24:02
  Speaker 1: So there's different things from different, but it's curious that then in that last one one, it was on the third floor of a nine story which you know uh very interesting.
• 24:13
  Speaker 1: You know to make this batch of what he used, but he used it a batch that was uh done on his dad's.
• 24:20
  Speaker 1: Most of it was distilled in 2016, on his dad's birthday, and that's a.
• 24:26
  Speaker 1: That's a.
• 24:27
  Speaker 1: Cheers right there, right.
• 24:29
  Speaker 1: I mean anybody who wants to know anything about Booker's.
• 24:33
  Speaker 1: I mean, Booker's is a fantastic brand.
• 24:36
  Speaker 1: It is a batch brand that Jim, the Jim beam distillery, puts out.
• 24:44
  Speaker 1: This is barrel strength and it's uncut and unfiltered and uncut and unfiltered is what we are so that's the way.
• 24:55
  Speaker 1: Booker wanted it.
• 24:56
  Speaker 1: I mean, when Booker was doing it right go ahead.
• 25:04
  Speaker 5: That's just, I just wanted to throw that in there.
• 25:07
  Speaker 1: Yeah, that's the way he wanted it, because when he was tasting it, he told everybody and when he was doing these original batches that weren't for sale I mean, there are batches for years and years that people can get the first batch of Booker's, that Booker's batch we've seen bottles of that that wasn't open.
• 25:23
  Speaker 1: He gave to family and friends and some of the people that he gave those batches to they weren't, you know, they were family and friends and the some of the friends weren't big drinkers.
• 25:33
  Speaker 1: So they they saved that bottle and they still have it today or it's been put up for auction or whatnot.
• 25:40
  Speaker 1: But each batch is special.
• 25:42
  Speaker 1: It is because it comes from the barrel um, and they make batches from it, the proof and everything.
• 25:49
  Speaker 1: But it's how he tasted bourbon and he wanted everybody to be able to taste what he tasted.
• 25:56
  Speaker 1: So when I got into this in uh 2000, when I got my first bottle and I was into, really started getting into it in 2018, I started looking for bookers, because that's what I, when I started reading about it, that's what I kind of wanted.
• 26:10
  Speaker 1: I wanted it when I read that Booker did all this stuff and I was reading online.
• 26:13
  Speaker 1: So my, my first quest was Kitchen Table, which was the first batch, I believe, of 2019.
• 26:20
  Speaker 1: And I didn't realize it was a batch, so I had seen it on the shelf and then when I went back, it was gone and I kept thinking well, I can find it Well.
• 26:30
  Speaker 1: I didn't realize that I can't find it.
• 26:33
  Speaker 1: I ended up finding it in Wisconsin and when I got it I was so happy.
• 26:37
  Speaker 1: I had searched so hard and so long and I think that was at the time $79.99, and it didn't come with the Booker's box that we got right there and that's one thing that's really unique.
• 26:52
  Speaker 1: I mean Booker's is the whole package.
• 26:55
  Speaker 1: Right, nash?
• 26:56
  Speaker 1: I mean it's the whole package.
• 26:57
  Speaker 1: You get the box.
• 26:59
  Speaker 1: This is a smoke box with the plastic front and Booker's the wood burn box, where the person who makes iters the wood burn box, where the person who makes it now all the bookers boxes was the same person.
• 27:10
  Speaker 1: That's always made it correct.
• 27:13
  Speaker 5: And you always get a batch card that tells you exactly what the name of the batch is, the story behind the batch, why it was named it, and then you get the makeup of the batch, exactly what went into the making of the batch but uh, yeah, it's on the card in minuscule type and if it's a dark one like this one, even with my glasses I can't read it.
• 27:37
  Speaker 1: so if you want to know what's on the card and you're not 25 years old, you're whatever, um a little bit you got to go to the website, because it's there and the pipes in white and the backgrounds in black, and then you can actually read what you're looking at.
• 27:54
  Speaker 5: Before I go, we go on and I tell you what Booker's means to me.
• 27:59
  Speaker 5: I want to finish reading what Booker had to say about this batch right.
• 28:04
  Speaker 5: Here he goes on to say that batch right here what batch.
• 28:06
  Speaker 5: He goes on to say that the color no, no, no, no, no, no, no.
• 28:10
  Speaker 1: What Fred had to say.
• 28:11
  Speaker 1: Yeah, what Fred had to say, yeah because Booker's not saying anything about the batch we're drinking, so I just wanted to stress that.
• 28:20
  Speaker 5: That would have been a bad mistake yeah and Fred says that the color of this Booker's batch is a deep amber from over seven years of aging in the new white oak barrels.
• 28:30
  Speaker 5: The nose is complex, with vanilla and spices that leave you craving more of the taste you expect from Booker's.
• 28:37
  Speaker 5: The taste is big and bold, as all the Booker's batches should be, and the finish is long and delightful.
• 28:45
  Speaker 5: I can just picture Dad with his colleagues from the past sitting around enjoying this batch and swapping stories.
• 28:52
  Speaker 5: That's what good bourbon does brings friends together and turns conversations into lasting memories.
• 28:59
  Speaker 5: And, with that being said, when I started getting into bourbon being said, when I started getting into bourbon which is in 2018 also, and then 2019 is when I met Tiny Booker's is exactly what brought us together.
• 29:20
  Speaker 5: Yes, because of the painting that he was getting signed by Fred and Freddie Ngo at the Kentucky Bourbon Festival.
• 29:28
  Speaker 5: And it just happened to be have an old Booker's bottle and back then the batches were serial numbered like CO7AB2.
• 29:40
  Speaker 5: And I just started following the festival, saw the picture of him on the festival page and I scratched up the picture, which I have one of the three paintings that exist right here and I messaged him.
• 30:01
  Speaker 5: I just happened to find two old batches very close to the serial numbers that were from 1994, when Booker Noe was still alive and still distilling Booker's bourbon, and I just messaged Jeff out of the blue.
• 30:19
  Speaker 5: That's what brought us together as friends.
• 30:23
  Speaker 5: We just started talking and before you know it we were like we're brothers I still have that bottle.
• 30:31
  Speaker 5: It's empty but I have that bottle.
• 30:33
  Speaker 1: When we opened it, the cork broke.
• 30:34
  Speaker 1: We never, we never really experienced a cork breaking that.
• 30:40
  Speaker 1: I think that's the first, uh, dusty, dusty that I ever had where you know.
• 30:44
  Speaker 5: Message you in late September 2019.
• 30:48
  Speaker 5: Yes, I flew up there.
• 30:50
  Speaker 5: It was like December 12th and I became your seventh member of the Scotchy Bourbon Boys and your fourth podcaster Fourth male podcaster at the time and the group had just had started and, like I say, it was on from there.
• 31:15
  Speaker 5: And, like Booker says, it brings friends together and turns conversations into lasting memories.
• 31:24
  Speaker 5: And with that, I want to say cheers to Booker and to Fred Noe for continuing on a tradition that his dad did.
• 31:35
  Speaker 5: And what do you say?
• 31:38
  Speaker 5: We get on to the old.
• 31:40
  Speaker 1: Louisville barrel bashing.
• 31:44
  Speaker 1: Segment of Booker's 2024-3 Master Distillers batch.
• 31:51
  Speaker 1: You want to get into this segment now.
• 31:54
  Speaker 1: All right, then the 2024.
• 31:58
  Speaker 1: All right, Thomas Anderson is from Michigan and he's got the 2401.
• 32:04
  Speaker 5: Keep him entertained.
• 32:05
  Speaker 5: I got to run, get a pad and a pen right quick, so we, so we can do, um, non-drunk math.
• 32:12
  Speaker 1: Yeah, anyways, everybody, the scotchy bourbon boys barrel bashing rating system is as follows the way that we've come up with this barrel bashing system is a five year evolution, and it's always been based on the four categories of nose taste, body, no nose, body taste and finish the nose.
• 32:41
  Speaker 1: In the past, everything was worth four points, but as we've evolved, the nose and the body are still worth up to four barrel bashes.
• 32:51
  Speaker 1: The barrel bashes happen.
• 32:53
  Speaker 1: Sometimes you can hear it and sometimes you can't, depending on how the microphones are, but I will be showing it to you and you'll be be able to see us do the bashing.
• 33:03
  Speaker 1: Then also the taste and the finish, because I feel they're very important.
• 33:13
  Speaker 1: If a bourbon smells one way and doesn't smell very good and tastes delicious, I think that's more important for it to taste good than it is to smell good.
• 33:28
  Speaker 1: And as far as the body goes, so many people have so many different opinions.
• 33:33
  Speaker 1: We'll give you ours of what the body is.
• 33:36
  Speaker 1: And then the finish is very important also, along with the taste.
• 33:40
  Speaker 1: It's what's left in your mouth after you're done drinking, how long it is, what, what happens.
• 33:46
  Speaker 1: You want to do that.
• 33:47
  Speaker 1: So, um, yes, uh, thomas is talking about how he loves bookers.
• 33:52
  Speaker 1: He's from michigan, he's got the 2401 bookers which batch I am trying to think of, but it's not coming to me.
• 34:00
  Speaker 1: But he also says he loves bookers.
• 34:02
  Speaker 1: He's never had any bad ones and he's been buying them since 88 and 89.
• 34:06
  Speaker 1: That's, that's freaking awesome, thomas.
• 34:10
  Speaker 1: Um, I, I go up to michigan us being in canton, ohio, I head up to michigan all the time to see my son and my grandson and my daughter-in-law, and they are in traverse city area, so maybe, well, it's real easy to find down here, thomas, in Ohio.
• 34:29
  Speaker 1: So you know, if you ever need me to pick one up for you.
• 34:33
  Speaker 1: I can do it, but maybe on my way up sometime we can share a pour.
• 34:39
  Speaker 1: That's the way this works, you know, and then, so everybody knows.
• 34:45
  Speaker 1: You know, and then, um, so everybody knows.
• 34:54
  Speaker 1: But if one of the categories knows tastes, body, smell, uh, finish is exceptional you can add an extra butt up up.
• 35:01
  Speaker 1: So if you want it and that evolved, that was a bunch of different things before we settled on the butt up up, and I think now it's been about two and a half years that it's there's been that but up up.
• 35:13
  Speaker 1: I'm gonna have to say something else.
• 35:15
  Speaker 1: Um, uh, I will have to say that we need to to do a little update on this, if we can come up with different ways.
• 35:24
  Speaker 1: I will tell you that the barrel bashing system has been bashed around in the past.
• 35:30
  Speaker 1: It's been used um by tiny here, because it's my system to um, really, really, uh, sometimes I've given it I've taken liberties with the barrel bashing would you then say but but we do now have a sponsor of our segment and it's old Louisville uh whiskey company with old Louisville bourbons and I believe they do rise, if I'm not mistaken Correct and uh a mean down there, uh, at old Louisville distilling company has a great thing going.
• 36:05
  Speaker 1: You go down there, you see him.
• 36:06
  Speaker 1: He is kind of like the mad scientist down there.
• 36:10
  Speaker 1: He gets you back there and once you're there, trying to Better be prepared for some tasting and fun little time, yeah, the libations flow, and you can't say enough about yummy pollo.
• 36:27
  Speaker 1: Yummy pollo chicken.
• 36:31
  Speaker 1: That's a really good place to go, so can't say enough about that.
• 36:38
  Speaker 1: All right, so let's get this on.
• 36:39
  Speaker 1: I've got my barrel bashing hammer here.
• 36:42
  Speaker 1: Now there is a barrel back there where I can do it, where nobody sees it, but they don't hear it.
• 36:48
  Speaker 1: Nobody can hear it, so so what?
• 36:49
  Speaker 1: So what I'm gonna do is replace it and I'm gonna do it right.
• 36:54
  Speaker 1: I can hear that, but I don't know if y'all can hear that, but at least you can see the bashing All right.
• 37:05
  Speaker 1: So let's go All right.
• 37:08
  Speaker 1: In our glass, the color of this is, I mean, this is seven years, but the proof on this is 130.
• 37:17
  Speaker 1: 130, if I'm not mistaken, 130,.
• 37:20
  Speaker 1: I want to say it was right here.
• 37:24
  Speaker 1: Oh my God.
• 37:24
  Speaker 1: I just wanted to say.
• 37:34
  Speaker 5: It's Thirsty Thursday, so yes, I did give myself a generous pour.
• 37:36
  Speaker 1: You always do Nope, Bang it off your Nope.
• 37:41
  Speaker 5: No excuses but look at that dark amber color.
• 37:45
  Speaker 1: y'all Bang it off your dome, Tiny, no excuses, but look at that dark amber color y'all.
• 37:51
  Speaker 1: Bang it off your dome Tiny.
• 37:53
  Speaker 1: He says bang it off my dome, all right, so this is 130.
• 37:57
  Speaker 1: Okay, 65.15, which is 130.3, right, 0.15?
• 38:02
  Speaker 1: Yeah, 130.3.
• 38:05
  Speaker 1: One of the higher bookers.
• 38:07
  Speaker 1: That is One of the higher bookers.
• 38:09
  Speaker 5: That is one of the higher bookers.
• 38:17
  Speaker 1: I'm trying to turn that bottle and look at that dark purple label with the black lettering when I got it right here, this big, bright white paper, nobody, you know, drew was saying nobody.
• 38:28
  Speaker 1: No other distillery does this, but some distilleries do stuff like this, these batches, but not with the history behind it.
• 38:35
  Speaker 1: I mean, uh, you could say that, uh, buffalo trace releases a couple batches of their um stag, and I know that when you're talking about, uh, elijah craig, they have their barrel, their barrel um proof that they release batches on, but not not like this.
• 39:00
  Speaker 1: This, this is way different.
• 39:01
  Speaker 1: I mean, the bottle is beautiful, the actual beam ribbon on there with the b in the wax, it's just cool as hell.
• 39:11
  Speaker 1: I mean I will tell you that, in my opinion, the, the wooden box, this, and then with the plastic uh thing which can be used as a smoke box, you can let, you can start it, get the smoke one slot it's.
• 39:26
  Speaker 1: It's real easy seeing people do it.
• 39:28
  Speaker 1: But then the bottle with the with the dipped wax over, I want to give the presentation a five with a but um yeah, I would say um bookers is the, the bourbon's fantastic packaging.
• 39:44
  Speaker 1: It's what I, it's.
• 39:45
  Speaker 1: It's what I want to be in here.
• 39:48
  Speaker 5: Bookers are the pinnacle of packaging as far as I'm concerned.
• 39:53
  Speaker 5: You see decanters and stuff like that.
• 39:58
  Speaker 5: But I'm telling you what you can.
• 40:01
  Speaker 5: Put some of those other decanter bottles and stuff up against this and I'll take the bookers in the box and in the presentation of this bottle all day long well, also, I will tell you, if you look behind me, how the boxes store.
• 40:19
  Speaker 1: I mean it's fantastic, um, and then they're doing different things, and then they got the little book in the in Like you said a cocktail smoker out of it.
• 40:34
  Speaker 1: Yeah, but it's so much fun.
• 40:37
  Speaker 1: Plus, it's a collectible.
• 40:38
  Speaker 1: I mean John's talking about and he loves the cards.
• 40:41
  Speaker 1: The cards are collectible.
• 40:43
  Speaker 1: I mean everything about it is our generation that we love.
• 40:48
  Speaker 1: When we were collecting baseball cards and we were collecting football cards and wacky packages beer cans we used to collect beer cans.
• 40:55
  Speaker 1: We are the collector generation and they were smart enough to give us really good bourbon in a collector's situation four to five times a year.
• 41:08
  Speaker 1: Now it's pretty much four times a year, but I believe it's five times.
• 41:14
  Speaker 1: Hey man, yep, we got to love bookers, all right.
• 41:17
  Speaker 1: So, anyways, the Black Bones with the little books are infinite Are cool.
• 41:23
  Speaker 1: Yep, I would say too.
• 41:25
  Speaker 1: The little books in the infinite Are cool as Yep, I would say too.
• 41:28
  Speaker 1: The Little Books and the Infinite Yep, I have to say so.
• 41:31
  Speaker 1: I love the black box on there too, and then I like the presentation of the wax on the Little Book also Tom said harder, beat it harder.
• 41:44
  Speaker 1: All right, so let's start off with this.
• 41:47
  Speaker 1: Nose this is this is different than most bookers?
• 41:55
  Speaker 1: I do not.
• 41:58
  Speaker 1: I get some.
• 41:59
  Speaker 1: I get fresh baked gingerbread on the nose.
• 42:05
  Speaker 1: I don't get that classic peanut that I always get off Booker's.
• 42:09
  Speaker 1: This one sets itself and there's a good amount of ethanol coming off that stings my nostrils yeah.
• 42:17
  Speaker 5: Yeah, you got to watch it.
• 42:18
  Speaker 5: That's why I keep switching nostrils.
• 42:20
  Speaker 5: No.
• 42:23
  Speaker 1: I'm getting like a ginger, like a fresh baked ginger, not a gingerbread cookie, but like a ginger loaf.
• 42:32
  Speaker 5: I get that ginger in there, I'm getting, I'm getting like, and it's probably because my wife just made the spice cake and spice cupcakes, I'll get Monday or Monday night.
• 42:48
  Speaker 1: So you, that's what?
• 42:49
  Speaker 1: Do you think the spice is Holiday.
• 42:54
  Speaker 1: What are you?
• 42:56
  Speaker 1: Wait, wait, are you crazy?
• 42:58
  Speaker 1: Holiday spice like a holiday spice cake.
• 43:02
  Speaker 1: Ginger's in the spice, my friend, Not in this cake.
• 43:07
  Speaker 1: Yeah, if she's using spice to make a spice cake, ginger's part of the spice from the spice cakes.
• 43:19
  Speaker 5: Well, the frosting overtook it then, because I'm getting the vanilla, the vanilla frosting, and the spice cake, the sweet spice cake.
• 43:31
  Speaker 1: I get a little bit of oak corn and I get that sweet spice cake as far as vanilla.
• 43:43
  Speaker 5: You should have smelt the house when she cooked that spice cake Like Monday night.
• 43:49
  Speaker 5: This is really weird.
• 43:52
  Speaker 1: It was warm.
• 43:52
  Speaker 1: My left nostril that's usually dominant has just bowed out, but my right nostril Is smelling and I'm getting a Dorito Type A nacho cheese Dorito kind of thing happening here.
• 44:10
  Speaker 5: That is just weird, all right, Some kind of real slight little bit of fruit Almost root beer.
• 44:21
  Speaker 1: This is a complex the most complex nose I've ever had on a Booker's.
• 44:26
  Speaker 1: Usually you get that caramel, you get a lot of the ethanol, you get the peanut.
• 44:32
  Speaker 1: This isn't anything like any of that.
• 44:36
  Speaker 5: I'm not getting any of the peanut off of this, no.
• 44:40
  Speaker 1: All right, let's look at it in the glass.
• 44:42
  Speaker 1: Can you see the root beer?
• 44:43
  Speaker 1: Yeah, just a little bit on the one.
• 44:45
  Speaker 1: The legs are fantastic at it in the glass.
• 44:46
  Speaker 1: When you said root, beer.
• 44:47
  Speaker 5: Yeah, just a little bit on the one.
• 44:48
  Speaker 5: The legs are fantastic that might be that root beer.
• 44:54
  Speaker 1: Yeah, the legs are long.
• 44:55
  Speaker 1: They're not as thick as usual, but this is 130.
• 44:59
  Speaker 1: You would think it.
• 45:00
  Speaker 1: Let me see, is this glass?
• 45:03
  Speaker 1: My glasses are falling short tonight.
• 45:10
  Speaker 1: I'm going to shine it up with my.
• 45:13
  Speaker 1: We're both wearing our bookers.
• 45:14
  Speaker 1: I'm wearing my bookers hat with my bookers.
• 45:16
  Speaker 1: What would you say?
• 45:19
  Speaker 1: Long sleeve.
• 45:22
  Speaker 5: I was trying to look up cinnamon frosting.
• 45:30
  Speaker 4: Uh, leave, I was trying to look up cinnamon frosting Thomas, that must be.
• 45:33
  Speaker 5: John was saying cinnamon frosting.
• 45:35
  Speaker 5: I had to scroll it up, that's what it was.
• 45:39
  Speaker 1: Tom on YouTube was saying that must be a 2403.
• 45:43
  Speaker 1: And I'm like, yeah, Tom, you picked that one out.
• 45:47
  Speaker 1: But I'm looking at again.
• 45:53
  Speaker 1: I'm gonna try and look at these legs.
• 45:54
  Speaker 1: In the scotchy bourbon boys it sticks really well to the side before it starts to turn into the legs dripping down into this.
• 46:03
  Speaker 1: I mean it's not really super dark in the glass, it's got like an ale you know, like a beer, the legs are really thick.
• 46:12
  Speaker 1: I get a lot of legs.
• 46:17
  Speaker 5: I mean they are thick and wide, so it's very sugary.
• 46:25
  Speaker 1: All right.
• 46:25
  Speaker 1: So there you go.
• 46:26
  Speaker 1: So a lot of times you judge the body as far as how it performs in the glass.
• 46:34
  Speaker 1: It'll stick to the side.
• 46:36
  Speaker 1: That tells you it's got a lot of viscosity.
• 46:39
  Speaker 1: And then when it runs down slow, the slower it runs down, the thicker the actual streams will be, and the streams are what we call legs.
• 46:47
  Speaker 1: So the thinness, the thinner they are usually, it determines it there's there's less viscosity, but this is a 130 proof.
• 46:57
  Speaker 1: You can't, you know, can't, uh, fault it as far as body goes for me.
• 47:02
  Speaker 1: Then you got that what's happening in the glass.
• 47:05
  Speaker 1: But then then you got, when you drink it, the taste and how much of a mouthfeel the taste has.
• 47:11
  Speaker 1: Is it oily, is it slickery, is it thin?
• 47:18
  Speaker 1: Those are all things part of the mouthfeel of when you're drinking it.
• 47:23
  Speaker 1: And then the final thing is is is what does the flavor do?
• 47:27
  Speaker 1: you have taste receptors in your cheeks you got them top of the roof of your mouth, your tongue, back of your throat.
• 47:35
  Speaker 1: And to really get a really nice body, you need to be able to taste it everywhere, and barrel strength usually does that especially if it's uncut and unfiltered all right, you want to go first on the nose hold
• 47:57
  Speaker 1: on okay yeah I'm gonna tell okay, you want me to go first on the nose, all right.
• 48:07
  Speaker 1: It's easy for me.
• 48:09
  Speaker 1: I've been.
• 48:10
  Speaker 1: This is a complex nose.
• 48:11
  Speaker 1: Complexity on noses on bookers are not normal to me.
• 48:17
  Speaker 1: Someone says Russian vodka, which would be whiskey he's referring to.
• 48:24
  Speaker 1: There you go, welcome Anti-Flash Thomas Anderson.
• 48:29
  Speaker 1: I hope you're still watching.
• 48:30
  Speaker 1: It's good to see everybody tonight A little bit more people on YouTube that it's happening.
• 48:37
  Speaker 1: We're recovering from a couple episodes when we didn't understand completely all the rules.
• 48:43
  Speaker 1: All right, thanks for watching everybody on Facebook.
• 48:47
  Speaker 1: We are watching the comments there too.
• 48:50
  Speaker 1: We really appreciate everybody jumping in, absolutely.
• 48:53
  Speaker 1: I'm hoping Jamie's still there.
• 48:55
  Speaker 1: You should check in.
• 48:56
  Speaker 1: I didn't see Walker tonight, but that's you know, he knows what time we do this, and if he can't make it, it's usually because he can't make it All right.
• 49:07
  Speaker 1: So the nose is the most complex nose I've had on a Booker's.
• 49:11
  Speaker 1: It's delicious.
• 49:16
  Speaker 5: After this, I'm like that's weird.
• 49:18
  Speaker 1: I get so many different things that are happening.
• 49:22
  Speaker 5: I keep going back to it and I keep switching.
• 49:24
  Speaker 1: I mean I'm almost like picking up an aftershave note on it.
• 49:29
  Speaker 1: I don't know what that even means, but it's like.
• 49:33
  Speaker 5: Probably just your beard oil.
• 49:38
  Speaker 1: And this folks, is you're going to get?
• 49:40
  Speaker 1: We're going to get a little bit of.
• 49:42
  Speaker 1: It's kind of cool that you can't all see it on the on the podcast, so I won't say anything, but the tiny has started his winter beard and we will be going there through all that, all right, so all right, and super nash has just shaved shaved his winter beard off this morning, as he does every morning.
• 50:08
  Speaker 1: I shaved my neck, all right.
• 50:11
  Speaker 1: Anyways, I'm going to have to give this nose.
• 50:13
  Speaker 1: It's impressive.
• 50:14
  Speaker 1: I'm going to give this nose a four you know what?
• 50:21
  Speaker 5: It's impressive as hell.
• 50:22
  Speaker 5: I concur, and I've already written mine down.
• 50:25
  Speaker 5: I gave the nose a four myself.
• 50:28
  Speaker 5: You're a cheater.
• 50:29
  Speaker 5: I really like this nose.
• 50:33
  Speaker 5: I'm like you.
• 50:35
  Speaker 5: This is one of the best noses that I've ever got off of Booker's, and it's like I have to keep switching nostrils because of the alcohol on it.
• 50:48
  Speaker 1: Thomas says he likes to let his sit for at least 30 minutes, like he does with all high proof.
• 50:53
  Speaker 5: That's why I poured mine up.
• 50:55
  Speaker 5: Just a little while ago I opened mine.
• 50:57
  Speaker 5: I've been letting mine swirl a little bit.
• 51:01
  Speaker 1: Oh, are we doing swirling, CT twirling.
• 51:04
  Speaker 1: I've mastered this part of swirling.
• 51:07
  Speaker 5: I'm not going to twirl.
• 51:09
  Speaker 1: Look at that.
• 51:10
  Speaker 1: Look at that it's just spinning.
• 51:12
  Speaker 1: I can do it like that, and that's how I'm going to do it from now on.
• 51:15
  Speaker 5: Every time I try to do it, it looks like I've got Tourette's syndrome.
• 51:20
  Speaker 1: I agree, I have not mastered.
• 51:21
  Speaker 1: I mean, I think I Not mastered.
• 51:27
  Speaker 5: I mean, I think I say that and now I got it going pretty good Looks like a little miniature tornado.
• 51:30
  Speaker 5: It looks like you're spazzing.
• 51:34
  Speaker 5: Okay, so we're going to stop with the swirling.
• 51:36
  Speaker 1: But I will say that I opened this up yesterday, took a sip because I have two bottles.
• 51:42
  Speaker 1: I was able to do that.
• 51:47
  Speaker 5: And then I let it sit for a good.
• 51:48
  Speaker 5: I opened mine up a couple weeks ago.
• 51:49
  Speaker 1: Yeah, but that's sitting, that's sitting.
• 51:51
  Speaker 1: But I left the cap off for a good 30 minutes before I put the cap back on and tonight when I came, I opened it up, the cap up.
• 52:00
  Speaker 1: Let it sit for a couple minutes and now it's been twerks.
• 52:04
  Speaker 1: All right, it's gone red minutes, and now, uh, it's been twerks.
• 52:16
  Speaker 1: All right, no shave november, baby, that's what you say.
• 52:18
  Speaker 1: I'm in there.
• 52:18
  Speaker 1: Bourbon, twerks, bourbons hey, I'm not dissociating myself to any of that.
• 52:21
  Speaker 1: Anyways, all right.
• 52:23
  Speaker 1: So, um, first on the body.
• 52:28
  Speaker 5: And, uh, I really like the body on this too, because, uh, it's really thick in the glass and to me it's hitting all the right spaces Front, back, top sides of the mouth.
• 52:46
  Speaker 5: Each sip I mean just little sips too is all it takes what's gonna give it?
• 52:57
  Speaker 5: Gonna give it a four, a four on the body.
• 53:03
  Speaker 1: I will have to say that this body is amazing.
• 53:07
  Speaker 1: The viscosity of this is so.
• 53:12
  Speaker 1: This is really probably one of the 130s.
• 53:17
  Speaker 1: When I drink 130 proof I usually now drinking so much bourbon over the last six years of doing this.
• 53:27
  Speaker 1: I find that there's not much that's hot to me, and what I mean by hot.
• 53:36
  Speaker 1: I mean spicy or there's a burn to it.
• 53:39
  Speaker 1: Not many can do that.
• 53:41
  Speaker 1: I just had a 140 proof and it drank not like it's 140, but this 100 is drinking 130 and I don't know where I put the heat in the rating.
• 53:57
  Speaker 1: But as far as the body goes, it likes it's the club.
• 54:04
  Speaker 1: The thing I love about bookers is there's an actual almost like in a taste of a root beer-y um, that root beer, root kind of flavor to it and then usually it goes peanut.
• 54:16
  Speaker 1: This is giving me the root beer flavor, but no peanut.
• 54:20
  Speaker 1: So the flavor completely goes.
• 54:24
  Speaker 1: It hits cheeks.
• 54:25
  Speaker 1: You don't even have to do a Kentucky Chew, but if you do the Kentucky Chew it's still.
• 54:30
  Speaker 1: It hits cheeks, under your tongue, the roof of your mouth.
• 54:34
  Speaker 1: Now it does it in a way where it's there, but it's not overpowering.
• 54:43
  Speaker 5: It's not a tingly burning sensation on it, it's just a pleasant, a real pleasant sensation Flavor.
• 54:54
  Speaker 5: And although the nose.
• 54:56
  Speaker 1: I picked up all this different stuff going on and everything Go ahead.
• 55:00
  Speaker 1: The flavor is so overwhelming and what it does in your glass, I have to give the body a four also, and you gave it a four, yeah, and that's what I was getting at.
• 55:17
  Speaker 5: It's like the flavor.
• 55:19
  Speaker 5: It sticks to your tongue.
• 55:21
  Speaker 5: You know the front, the back and it also sticks to the sides and you get it on the roof of your mouth.
• 55:26
  Speaker 5: I mean, it's just there, but it's not like a burning tingling type.
• 55:33
  Speaker 5: You know, as you would expect from 130 proof bourbon.
• 55:37
  Speaker 1: Yeah, so a four for that bourbon.
• 55:51
  Speaker 1: Yeah, so a four for that.
• 55:52
  Speaker 1: Now I would say that I'm gonna go taste and this is whenever I do a bookers.
• 55:54
  Speaker 1: Everybody has to know I love bookers.
• 55:55
  Speaker 1: Uh, it's what I got into this for.
• 55:59
  Speaker 1: Uh, I know so much and I've tasted so much other things different than bookers, but the uncut and unfiltered on this, this batch.
• 56:10
  Speaker 1: Now I'm going to be excited to get the next batch, but, honestly, this batch is a standout batch.
• 56:18
  Speaker 1: I think, uh, it definitely separates itself from most batches that get released.
• 56:25
  Speaker 1: I when, when you produce something with the same liquid year after year and you're doing different batches because all the barrels are different, there's a consistency throughout them, but a few of them from time to time totally separates themselves and become classics, and I think that's what this, this, is doing because of its commitment to bookers.
• 56:57
  Speaker 1: What's so good about Booker's?
• 57:00
  Speaker 1: And there's a lot like.
• 57:03
  Speaker 1: I always find that that peanut taste depending on how much oak is mixed with it.
• 57:08
  Speaker 1: It's Booker's, but sometimes it's a little spicy or it's a little bit this or that, and it usually comes down to how that peanut flavor is handled is how I rate that batch, because sometimes it can be handled too oaky.
• 57:30
  Speaker 1: And sometimes but I'm not talking about it's making it bad, I'm just talking about what makes one better than the other.
• 57:38
  Speaker 1: This doesn't.
• 57:39
  Speaker 1: This particular batch is not dealing with that at all.
• 57:43
  Speaker 1: And we're talking seven years, eight months, and so it's up there in age for a Booker's.
• 57:51
  Speaker 1: A lot of times Booker's is seven years, two months, or seven years one month or just seven years two days, but we're at the upper echelon of the higher aspect of it.
• 58:02
  Speaker 1: It doesn't deal with the peanut Booker's.
• 58:10
  Speaker 1: On taste, on this one it just keeps getting sweeter.
• 58:14
  Speaker 1: It's brown sugar.
• 58:16
  Speaker 1: It's a combination of brown sugar sprinkled with powdered sugar.
• 58:20
  Speaker 1: It's a combination of brown sugar sprinkled with powdered sugar.
• 58:26
  Speaker 5: That's the first time I've heard that one.
• 58:28
  Speaker 1: Brown sugar and then it's got the powdered.
• 58:30
  Speaker 1: So the front end is brown sugar.
• 58:34
  Speaker 1: The back end, before the finish starts, is powdered sugar and we'll get into the finish.
• 58:39
  Speaker 1: But that powdered sugar l we'll get into the finish.
• 58:41
  Speaker 1: But that powdered sugar lends itself then to vanilla, so with no barrel peanut flavor that you normally get for burp.
• 58:51
  Speaker 1: So I'm going to go as far as taste on this, bookers, I'm going to do.
• 58:57
  Speaker 1: I'm taking it and giving it the full five with a ba-dum-bum, ba-dum-bum ba-dum-bum.
• 59:12
  Speaker 5: You actually gave that a six right, I did with a ba-dum-bum.
• 59:21
  Speaker 1: I said I did.
• 59:22
  Speaker 1: I, I was a badumpo.
• 59:22
  Speaker 1: I said I did.
• 59:23
  Speaker 1: Okay, I agree, you know you should have the doctor check the wax in your ears.
• 59:29
  Speaker 1: It seems like something they're perfectly clean.
• 59:32
  Speaker 5: We do that, that Q-tip Wicca, wicca, wicca Okay.
• 59:38
  Speaker 1: How is that?
• 59:40
  Speaker 1: I said wacca, wacca, wacca.
• 59:42
  Speaker 1: No, it's wicca, wicca.
• 59:42
  Speaker 1: Okay, what?
• 59:43
  Speaker 5: how is it?
• 59:43
  Speaker 5: What could walk a walk a week, a week a week?
• 59:46
  Speaker 5: This is probably.
• 59:49
  Speaker 5: Who's we, what?
• 59:54
  Speaker 5: What did you hear you?
• 59:55
  Speaker 1: said we, we did that q-tip.
• 59:58
  Speaker 1: Who's the we?
• 1:00:00
  Speaker 1: You and your doctor are digging in your ear Me myself and I.
• 1:00:10
  Speaker 5: All right, there we go.
• 1:00:10
  Speaker 5: You know, I have to have a group therapy session every morning.
• 1:00:13
  Speaker 1: Now Thomas says a Four Roses at 130, proof drinks hot.
• 1:00:21
  Speaker 5: And I will admit Four, four roses is peppery.
• 1:00:22
  Speaker 5: I think that's because that's a whole different uh level.
• 1:00:26
  Speaker 1: Well, no yeah I agree, and because four roses uses a lot more rye yeah, but that, but that barrel strength brent elliott man, that barrel strength Brent Elliott, oh 2024.
• 1:00:44
  Speaker 5: Brent knows how to blend those ryes together.
• 1:00:45
  Speaker 5: He does amazing blends himself.
• 1:00:48
  Speaker 1: Yeah, we're going to do a late afternoon podcast on Friday, december 13th.
• 1:00:53
  Speaker 1: Everybody needs to join us for that, because this is going to be on and I wish you could be here.
• 1:00:59
  Speaker 1: I'm pretty sure you're not.
• 1:01:02
  Speaker 5: Cancel it until January, when I can make it, but Jeff always schedules them when I can't do it.
• 1:01:15
  Speaker 1: No, the last one, you were there.
• 1:01:16
  Speaker 1: You were there for the.
• 1:01:18
  Speaker 1: Just talking about the person who's not to be named podcast happened.
• 1:01:21
  Speaker 1: You were there.
• 1:01:21
  Speaker 1: You were there for the I'm just talking about the person who's not to be named podcast happened.
• 1:01:26
  Speaker 5: When that happened you were there with Brent.
• 1:01:28
  Speaker 5: I'm just referring to when you did the Blantons.
• 1:01:33
  Speaker 5: So we got.
• 1:01:35
  Speaker 1: Let's see João from Brazil.
• 1:01:39
  Speaker 1: Thank you for joining us.
• 1:01:40
  Speaker 1: We're talking about Booker's Bourbon.
• 1:01:40
  Speaker 1: You for joining us.
• 1:01:41
  Speaker 1: We're talking about Booker's Bourbon Zhao.
• 1:01:43
  Speaker 1: So cheers, we're rating it and you came in just the nick of time.
• 1:01:47
  Speaker 1: Super Nash is about to give his rating for the taste, on a scale of 1 to 5.
• 1:01:54
  Speaker 5: I'm getting the sweet taste of that fresh, open root beer, ice, cold root beer right up front and then it quickly goes to like the bacon spices, like the nutmeg and the ginger, and a little bit peppery.
• 1:02:21
  Speaker 1: It's damn good what you giving it.
• 1:02:26
  Speaker 5: And I'm getting that sweet vanilla frosting across the back.
• 1:02:32
  Speaker 5: I'm going to have to give it a five on the taste.
• 1:02:38
  Speaker 5: It's wonderful.
• 1:02:39
  Speaker 5: Give it a five on the taste.
• 1:02:45
  Speaker 5: It's wonderful.
• 1:02:45
  Speaker 5: It's one of the best-tasted Booker's that I've had the pleasure of drinking.
• 1:02:49
  Speaker 1: All right, finish us up now with the finish.
• 1:02:54
  Speaker 5: All right.
• 1:02:55
  Speaker 5: I want to say that on the finish this is probably another one of the standouts of this, of this particular bourbon is the finish on this.
• 1:03:13
  Speaker 5: It's got a long, lasting finish.
• 1:03:16
  Speaker 5: All the flavors keep coming through.
• 1:03:20
  Speaker 5: You can take a sip, and even seconds or a minute or two after you've taken a sip of it, each one of those flavors just keep popping and coming through and it's got a nice.
• 1:03:36
  Speaker 5: And this is where you were talking about the heat.
• 1:03:39
  Speaker 5: This is where I'm going to put the heat.
• 1:03:41
  Speaker 5: A little bit of the heat comes in right on the back of the throat, right where you want it to Uh, but it doesn't go all the way down.
• 1:03:52
  Speaker 5: You know it's.
• 1:03:53
  Speaker 5: It's not like some of the higher proof bourbons and whiskeys that you drink where you know it goes down and all of a sudden it's starting to burn down.
• 1:04:02
  Speaker 5: You know, into the top of your lungs.
• 1:04:04
  Speaker 5: You know what I'm saying?
• 1:04:04
  Speaker 5: Yeah, to the top of your esophagus.
• 1:04:06
  Speaker 5: This stops right there at the back of your throat, but it's carrying all that flavor and it's not such a burning sensation that it's taken away from the flavor.
• 1:04:18
  Speaker 5: So, with that said, I'm going to have to give the finish on this a 5 with a ba-dum-bum.
• 1:04:31
  Speaker 1: Because it's fantastic Ba-dum-bum Alright.
• 1:04:37
  Speaker 1: So you just rated this Booker's a perfect rating of 19 of 18.
• 1:04:46
  Speaker 1: 19,.
• 1:04:47
  Speaker 1: Yes, I don't have to give this a 5, but Thomas Anderson said this is the best Booker's this year in my opinion.
• 1:04:56
  Speaker 1: If you're a fan of Booker's, I think this is one of the best Booker's in the last decade Just my opinion.
• 1:05:00
  Speaker 1: If you're a fan of Booker's, I think this is one of the best Booker's in the last decade Just my opinion.
• 1:05:05
  Speaker 1: I've tasted them all.
• 1:05:07
  Speaker 1: The finish is the strong point of this.
• 1:05:11
  Speaker 1: The taste was fantastic and the finish is long.
• 1:05:17
  Speaker 1: This is where the vanilla frosting to me just expresses itself.
• 1:05:24
  Speaker 1: I have even had a glass, a sip of water since my last taste and I still can taste a little bit of this on the sides of my tongue.
• 1:05:36
  Speaker 1: And again, the heat at 130 is right at the back of your throat, like you said, and it turns into a really good kentucky hug.
• 1:05:51
  Speaker 1: And that's when the finish starts for me when the hug is going on now, and the flavors?
• 1:06:01
  Speaker 5: while that hug is going on, the flavors are just emanating all around in your mouth and your taste buds.
• 1:06:09
  Speaker 1: They're still there so it's also now.
• 1:06:12
  Speaker 1: I've been tasting it.
• 1:06:13
  Speaker 1: It's like a 4th of July fireworks show, but it's in your mouth.
• 1:06:23
  Speaker 1: You can have a taste for them.
• 1:06:25
  Speaker 1: You get the flavors up front.
• 1:06:28
  Speaker 1: You get the flavors on the back.
• 1:06:29
  Speaker 1: They switch them back on the side of your tongue.
• 1:06:31
  Speaker 1: You swallow it goes down in a swim.
• 1:06:34
  Speaker 1: You've got some heat, up comes a little bit of a leathery oak, and then there's vanilla frosting.
• 1:06:43
  Speaker 1: Now, as the vanilla frosting goes, all of a sudden, while that's happening, you pick up a little bit of pepper spice on your tongue, on the sides of your tongue.
• 1:06:55
  Speaker 1: Then that distracts you and you come back to it and now you're getting a little bit of vanilla, oak, vanilla and oak and it's still going.
• 1:07:07
  Speaker 1: And it's still going all the whole time I took the sip and I'm talking and I still taste what's going on in my mouth.
• 1:07:15
  Speaker 1: So I have to concur with your score.
• 1:07:18
  Speaker 1: I'm going just watering and the flavor is just just keep going.
• 1:07:20
  Speaker 1: So I have to concur with your score.
• 1:07:22
  Speaker 5: I'm going to Just watering and the flavor is just Just keep going and going.
• 1:07:29
  Speaker 1: I'm really glad I bought two bottles of this, so Fred Can you give that a five.
• 1:07:37
  Speaker 5: I can't.
• 1:07:37
  Speaker 5: You gave it a 19, too.
• 1:07:41
  Speaker 1: I think this is the first time two scotchy bourbon boys have given something, two 19s.
• 1:07:48
  Speaker 1: Now this is going to sit in my cabinet and you're going to come up and you're going to drink this with us in January.
• 1:07:59
  Speaker 1: Booker's definitely lingers in the mouth, no matter the bottle or the badge.
• 1:08:04
  Speaker 1: I will concur with that, john, except for the fact that a lot of times you get some of that, um, that peanut or a little bit of the bitterness of a barrel proof from the oak that when it's aged but seven years man, that is a seven to nine years is the sweet spot for a lot of bourbons like that hit home runs.
• 1:08:26
  Speaker 1: And this is almost eight, so this is right in the middle.
• 1:08:29
  Speaker 1: But this batch, this uh master distillers batch, owns up to the flavor.
• 1:08:38
  Speaker 1: Um, we don't give out a lot of backup bottle is a must and I have one.
• 1:08:44
  Speaker 1: Uh, thomas, uh, we can't wait to get uh, jimmy, uh, that, the jimmy's batch coming up, the old four.
• 1:08:52
  Speaker 1: Hopefully I can get that soon but the 130 proof.
• 1:08:58
  Speaker 1: This one, like, said I wouldn't want to swallow this down the wrong pipe.
• 1:09:04
  Speaker 1: I've done that with bookers before and I feel like you're almost going to die, but this one delivers.
• 1:09:13
  Speaker 1: What that barrel-proof you know that barrel-proof bourbon, that uncut, unfiltered, what you want.
• 1:09:21
  Speaker 1: You're in the rick house and you smell that whiskey aging into the wood and the whiskey and everything that's happening in there, the weather and everything it smells so awesome.
• 1:09:32
  Speaker 1: This brings that out and there's no so to get a 19 to me.
• 1:09:39
  Speaker 1: There's no time when this ever goes bitter and bookers, from time to time there'll be a little bitterness at one point or a little nuttiness or something happening, a deeper leather, not that I dislike or like it, but this one is different than most bookers as far as that peanut or that bitterness is not there, so the Scotchy Bourbon.
• 1:10:06
  Speaker 1: Boys in the Old Louisville Distilling Company's barrel bashing segment.
• 1:10:13
  Speaker 1: Give Booker's 2024-03 Master Distillers, batch 19 of 18.
• 1:10:22
  Speaker 1: Overall 19.
• 1:10:24
  Speaker 5: Yeah, we got there.
• 1:10:27
  Speaker 5: I just want to say, and I just counted, counting these two, not including this Booker's Reserve, but counting these two that I have here and the ones that I have on the shelf, I have 35 different Booker's batches open total on all my shelves up there All the way back, dating back all the way to 1994.
• 1:10:55
  Speaker 1: Which is crazy because I have 25 and mine just you know four and five since 2019.
• 1:11:03
  Speaker 1: This is my sixth year of collect 19, 20, 21, 22, 23, 24.
• 1:11:10
  Speaker 1: That's six years, right, and I have 25 of them.
• 1:11:18
  Speaker 1: But oh wait, actually I have 25, but that includes the two presents that you have given me that are from different years of years past One not open, I don't know, my Christmas present from you last year.
• 1:11:36
  Speaker 1: I can't drink that unless I drink it with you, my friend.
• 1:11:40
  Speaker 1: So the next time when you come up, we'll have to open that bottle and start drinking it, Because there's some things that good friends you know.
• 1:11:49
  Speaker 5: And that was the closest one.
• 1:11:51
  Speaker 5: I believe, like I say, that's within just a couple of numbers of the bottle that's in this painting that's right up here above my computer this painting, that's right up here above my computer, but you can actually on youtube see the little corner of it which shows, I'm gonna take my camera.
• 1:12:08
  Speaker 1: Oh, there we go.
• 1:12:10
  Speaker 1: I'm gonna turn it towards the painting right here yep switch it around my mine actually picks up the corner of the original painting that I signed.
• 1:12:20
  Speaker 1: But, uh, super nash one year, you know, because we do such so much good things for each other.
• 1:12:25
  Speaker 1: For christmas.
• 1:12:26
  Speaker 5: I won't be able to see it for christmas, but I'll tell you when it's there.
• 1:12:31
  Speaker 1: Yep, there it is.
• 1:12:31
  Speaker 1: Uh that painting that I did, uh he, I was able to give him a print of it.
• 1:12:38
  Speaker 5: I I guess I could if I lifted my camera right here?
• 1:12:41
  Speaker 1: Yeah, and then Fred signed it right.
• 1:12:46
  Speaker 1: Did you have Freddie sign it yet what?
• 1:12:50
  Speaker 5: Freddie and Fred signed it.
• 1:12:51
  Speaker 5: That's what they did for me.
• 1:12:54
  Speaker 5: I sent it up to Sandy and picked it up last.
• 1:12:58
  Speaker 1: Christmas.
• 1:12:59
  Speaker 1: I was just looking where did Freddie sign it?
• 1:13:05
  Speaker 5: Freddie signed it up there, up above his head or right below it, on the knee up there.
• 1:13:17
  Speaker 1: Oh, there, it is Right on his chest, all right.
• 1:13:19
  Speaker 5: On his chest and Fred signed it right up there on his shoulder Right.
• 1:13:25
  Speaker 5: I just need to get Mila Kunis to sign it.
• 1:13:29
  Speaker 1: We both need to get Mila Kunis to sign it, because you have the most important signature on there.
• 1:13:35
  Speaker 1: That's right, all right so anyways, yeah, there you go everybody.
• 1:13:41
  Speaker 1: That's how we met, that's right, alright, so anyways, yeah, there you go everybody.
• 1:13:44
  Speaker 5: That's how we met.
• 1:13:45
  Speaker 5: Alright, let's see, it's a slow he was getting signed and that's what he gave me Christmas two years ago, and so, like I'd say, around October of last year, christmas two years ago, and so, uh, like I'd say around October of last year, I mailed it up to Sandy, no, and she got Fred and Freddie to both to sign it for me Cause.
• 1:14:16
  Speaker 1: Sandy's a sweetheart.
• 1:14:17
  Speaker 5: Yes, she is, and then uh.
• 1:14:19
  Speaker 5: So then, uh, when me and Jeff drove down there after the Christmas party, we stopped by and saw Sandy and Fred and she gave it back to me, Signed.
• 1:14:32
  Speaker 1: So there's one batch of Booker's.
• 1:14:35
  Speaker 1: I got one last story to tell everybody, story to tell everybody.
• 1:14:39
  Speaker 1: So there was a special distillery release only batch called, I believe, the Fred no batch, and it was a fifth batch of bookers released.
• 1:14:58
  Speaker 1: I want to say at the end of 2022 or so it was the.
• 1:15:10
  Speaker 1: Let's see, not last year, was it.
• 1:15:13
  Speaker 1: It was like, no, it was it last year.
• 1:15:16
  Speaker 1: Yeah, because it was.
• 1:15:18
  Speaker 1: She gave it to us when we were in the kitchen after.
• 1:15:23
  Speaker 1: Yeah, so it would have been, um, right at the time, probably the summer of 2023.
• 1:15:30
  Speaker 1: Actually, it was called the, the.
• 1:15:32
  Speaker 1: It was no, it was the end of 2022, it was the last batch of 2022 and when we were down there, we went down there and we were with Sandy at Kentucky.
• 1:15:44
  Speaker 1: Yeah, and in 2023, when we went down there for Kentucky Bourbon Festival, I was like Sandy, I said this I had said to Sandy mentioned something and she didn't think she could get me one and I was like.
• 1:15:59
  Speaker 1: OK, I understand.
• 1:16:00
  Speaker 1: I just said that would be really nice because bookers is my favorite and everything.
• 1:16:04
  Speaker 1: So we go down for kentucky bourbon festival and she's like I got a present for you and I'm like what, what?
• 1:16:13
  Speaker 1: And so we are at their, their house, in the kitchen, where the kitchen table is, and sitting around the actual kitchen table that Booker and Fred and Freddie pick out all the batches and Fred walks in and he has the bottle.
• 1:16:33
  Speaker 5: Now, this table was actually made by Booker.
• 1:16:37
  Speaker 5: Yep, yeah, booker was an amazing woodworker, uh, too, and uh, like I say, he, he made some, he made, I believe, the table and also, uh, a wood hutch.
• 1:16:52
  Speaker 1: That's in there oh, I mean being at the jim beam house so many times and then even at, uh, this year's Kentucky Bourbon Festival, we went to the Icons Dinner and we were there with Fred and Sandy and Freddie and Brent Elliott and Ross Neely and, you know, steve Nally and Bill and Rob Samuels.
• 1:17:21
  Speaker 1: I mean it was crazy to be at the Jim Beam house with them in their backyard for a full day.
• 1:17:31
  Speaker 1: I mean, that's just not something that happens, so that was fantastic to be there and it's just such a great place, but to have Fred come out out, sandy goes.
• 1:17:41
  Speaker 5: I got a.
• 1:17:41
  Speaker 1: Thing so fred goes and he gets it, and he gives it to me and he, she, trades it for our barrel pick, which I believe it was the I want to say it was the knob creek.
• 1:18:02
  Speaker 1: I gave her the knob creek barrel pick and she basically gave me about that special.
• 1:18:09
  Speaker 1: Actually I can look right now it's right behind me.
• 1:18:12
  Speaker 5: I'll tell you what year it was knob creek, or was it our uh the uh?
• 1:18:21
  Speaker 1: There it is.
• 1:18:21
  Speaker 1: It was 2022.
• 1:18:24
  Speaker 1: It was called the Fred no batch and it's 2022.
• 1:18:29
  Speaker 1: And it's signed and basically it's signed.
• 1:18:33
  Speaker 1: My pick, fred no and to Tiny.
• 1:18:37
  Speaker 1: And I was like so honored and that just sits there.
• 1:18:41
  Speaker 1: I don't know what it tastes like, but one day we will know what that tastes like.
• 1:18:46
  Speaker 1: Super Nash, I got it there.
• 1:18:48
  Speaker 1: That's what bourbon's all about.
• 1:18:50
  Speaker 1: Those are the special bottles, right, that you break out for retirement parties, children's weddings.
• 1:18:59
  Speaker 1: I mean there's so much we can break that out for All right so a 19 out of 19, folks Bookers is special to both me and Super Nash, because not only did it bring us together.
• 1:19:13
  Speaker 5: My son goes to work at SpaceX for Elon Musk.
• 1:19:18
  Speaker 1: How about this?
• 1:19:19
  Speaker 1: When he goes to work at SpaceX for Elon Musk, we'll go down there and we'll do a podcast and we'll share the bottle with Elon, because you know, the world is always changing and, like I said, no matter what happens, you always have to.
• 1:19:39
  Speaker 1: If you think that it's changing, make lemonade out of lemons, and if you think that the world's changing for you, reap the fruits of your labors.
• 1:19:54
  Speaker 1: it's like take advantage of everything you can, there's always something to some positive things and way to keep positive.
• 1:20:03
  Speaker 1: There's no doubt about it.
• 1:20:04
  Speaker 1: But when you have bourbon like this and, quite frankly, nash, the 130 is affecting me.
• 1:20:11
  Speaker 1: I have not had more than one pour, I had a full pour and this I'm feeling this a little bit I'm not slurring or anything, but it I feel relaxed.
• 1:20:24
  Speaker 1: Maybe it's because me and you are doing this podcast and we've done this podcast.
• 1:20:28
  Speaker 1: This is our third bookers podcast.
• 1:20:30
  Speaker 1: Left or right twigs, I have no snow.
• 1:20:34
  Speaker 1: What you, what you know what that means.
• 1:20:41
  Speaker 5: Yeah, what?
• 1:20:42
  Speaker 5: It's a Twix, commercial.
• 1:20:43
  Speaker 5: Left or right.
• 1:20:44
  Speaker 5: Oh, left or right.
• 1:20:47
  Speaker 1: Twix, this booker is definitely the left Twix.
• 1:20:50
  Speaker 1: Oh, so anyways.
• 1:20:55
  Speaker 5: No, it's the right.
• 1:20:56
  Speaker 1: Twix.
• 1:20:56
  Speaker 1: Well, I can tell you it's not the wrong one, Exactly so.
• 1:21:01
  Speaker 1: Anyways, as Thomas has been giving some good things he said it's the best bookers this year so far We'll find that out I agree, and it's also a slow sipper, for sure.
• 1:21:14
  Speaker 1: Yes, I would say this is a celebration, bourbon, right here.
• 1:21:18
  Speaker 5: Yes, celebration bourbon right here.
• 1:21:20
  Speaker 5: Yes, and come this winter, if, if south carolina gets a snow this year.
• 1:21:26
  Speaker 5: We did not even get the first snow last year.
• 1:21:31
  Speaker 5: Anderson didn't, and believe it or not?
• 1:21:35
  Speaker 1: so I do believe it, considering I bought a snowblower now almost three it'll be three years in March and I really have had no need to use it here in Ohio, which we usually get dumped on.
• 1:21:47
  Speaker 1: I mean for God's sakes.
• 1:21:50
  Speaker 5: We got a snow flurry.
• 1:21:52
  Speaker 1: I could tell you I don't care what energy bills are right now because, honestly, I'm not having to use any energy to heat my house.
• 1:22:02
  Speaker 1: Yesterday I was asking my wife why it was so hot and we've already put the air conditioner, the central air conditioning, away, so we suffered through a 77 degree day I'm in my central air conditioner, but I'm down here in South Carolina every day.
• 1:22:20
  Speaker 5: I keep it on 68 and I have to.
• 1:22:23
  Speaker 5: I'm a big boy, I sweat it drew.
• 1:22:27
  Speaker 1: Drew the 2022 um fred.
• 1:22:29
  Speaker 1: No one was.
• 1:22:30
  Speaker 1: It actually says 2022 on it, so walker just tuned, yeah I saw he's a couple of pores behind.
• 1:22:36
  Speaker 1: Uh no, you can't be a couple of whores behind.
• 1:22:39
  Speaker 1: I said oh my god, I've only, I've only, I've only had one walker.
• 1:22:49
  Speaker 1: It's just that this is 100 now?
• 1:22:52
  Speaker 5: who's now who's misusing the consonants?
• 1:22:57
  Speaker 1: that is for sure.
• 1:22:58
  Speaker 1: That's a good one, oh my gosh.
• 1:23:01
  Speaker 1: Well, I would say that I agree.
• 1:23:04
  Speaker 1: Thomas, it is a good one to crack on Christmas Day.
• 1:23:07
  Speaker 1: That is a Christmas Day pour?
• 1:23:08
  Speaker 1: Oh it is.
• 1:23:09
  Speaker 1: I think this drinks a lot like.
• 1:23:11
  Speaker 5: The flavors on this sort of remind you of Christmas.
• 1:23:15
  Speaker 1: Booker's doesn't usually drink like stag.
• 1:23:17
  Speaker 1: You know stag drinks.
• 1:23:19
  Speaker 1: This reminds me of how stag drinks.
• 1:23:22
  Speaker 1: You know what I'm saying?
• 1:23:22
  Speaker 1: I said you're speaking in cursive.
• 1:23:26
  Speaker 5: I don't even know what that means have a couple more pour uh sips, and you'll figure it out.
• 1:23:33
  Speaker 1: Oh, you can hey, you've been drinking way longer than I have.
• 1:23:38
  Speaker 1: Tonight I saw you on facebook having a pour and a cigar.
• 1:23:42
  Speaker 5: I know Old Carter, batch 12.
• 1:23:44
  Speaker 5: And then I poured that little, pour which I only drank half of it of the batch 2018-03, which is good.
• 1:23:55
  Speaker 5: I'll finish it after the podcast.
• 1:23:57
  Speaker 1: All right, all right, everybody, we're getting until close to a little bit further than we normally go.
• 1:24:04
  Speaker 1: So, um, we're gonna end this one, uh, and thank you everybody for coming.
• 1:24:09
  Speaker 1: Uh, everybody on facebook and youtube, you can stick around for a little bit.
• 1:24:14
  Speaker 1: We'll probably do some more, but, uh, we are ending this podcast right now for our audio listeners.
• 1:24:22
  Speaker 1: If you're an audio listener, know that when we do these YouTubes and Facebook Lives, we're on a little bit before organizing, talking, having fun, and we're on most of the time a little bit later.
• 1:24:35
  Speaker 1: So you know, if you want more, check out the Facebook and the YouTube.
• 1:24:41
  Speaker 1: But if you're cool with this and you're driving around, this is the way it works.
• 1:24:45
  Speaker 1: We try to be a little bit more professional on the audio.
• 1:24:48
  Speaker 1: So, everybody, right, wouldn't you say we try and not have all the access stuff happen?
• 1:24:55
  Speaker 1: I wouldn't say that You're not professional, anything Super Nash, so just you know, we know, I'm just here for the eye candy.
• 1:25:05
  Speaker 1: Thomas, no, that's what CT is here for.
• 1:25:08
  Speaker 1: Yeah, he's definitely there.
• 1:25:10
  Speaker 5: I'm just here for the laughs.
• 1:25:12
  Speaker 1: Okay.
• 1:25:12
  Speaker 1: And then tonight was a sad night for Whiskey.
• 1:25:16
  Speaker 1: Just everybody put him in his prayers.
• 1:25:18
  Speaker 1: His mom passed away.
• 1:25:19
  Speaker 1: Tonight was calling hours.
• 1:25:22
  Speaker 1: I'd like to, you know, raise a toast in honor of his mother, who lived a great life.
• 1:25:30
  Speaker 1: It was her time and she didn't need to suffer anymore.
• 1:25:35
  Speaker 1: So we're all happy in the case that she's not suffering anymore, but that doesn't take away the fact that losing your mom just is not a good thing to have happen.
• 1:25:46
  Speaker 5: So all right everybody.
• 1:25:48
  Speaker 1: Remember wwwscotchiebourbonboyscom for all things Scotchie.
• 1:25:53
  Speaker 1: Bourbon Boys Glen Cairns T-shirts and Bourbon Balls are coming soon.
• 1:25:55
  Speaker 1: Bourbon Boys Glen Cairns T-shirts and bourbon balls are coming soon.
• 1:26:00
  Speaker 1: Contact me on Facebook or YouTube.
• 1:26:04
  Speaker 1: Let me know and we'll arrange something for you.
• 1:26:09
  Speaker 1: Remember we're on X, instagram, facebook and YouTube, along with podcast formats of Apple iHeart and Spotify, of Apple iHeart and Spotify.
• 1:26:20
  Speaker 1: But remember everybody, good bourbon equals good times, good elections and good friends.
• 1:26:31
  Speaker 1: Remember to drink responsibly don't drink and drive and live your life uncut and unfiltered Little Stevo will be taking us out.
• 1:26:50
  Speaker 1: Oh, that was my bad.
• 1:27:04
  Speaker 1: Oh, that was my bad.
• 1:27:09
  Speaker 5: Kiss out little Steve-O.
• 1:27:15
  Speaker 3: Here we go.
• 1:27:15
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 1:27:20
  Speaker 3: Oh, don't ask why.
• 1:27:23
  Speaker 3: Oh, don't ask why.
• 1:27:26
  Speaker 3: Show me the way to the next whiskey bar, oh don't ask why.
• 1:27:34
  Speaker 3: Oh, don't ask why.
• 1:27:37
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 1:27:45
  Speaker 3: I tell you we must die.
• 1:27:48
  Speaker 3: I tell you, I tell you, I tell you we must die.