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Unveiling Whiskey Secrets: A Journey Through Bourbon and what makes it different from all other whiskeys · 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.
• 2:43
  Speaker 2: Remember to always drink responsibly.
• 2:44
  Speaker 2: Never drink and drive and live your life uncut and unfiltered.
• 2:45
  Speaker 2: We'll be you next it.
• 2:46
  Speaker 2: We have fun, yeah, yeah.
• 3:05
  Speaker 1: Woo, all right, boom, hell.
• 3:09
  Speaker 1: Yeah, welcome back to another podcast of the scotchy bourbon boys.
• 3:15
  Speaker 1: Everybody, uh, glad to be back this week.
• 3:19
  Speaker 1: This is the week of uh let's.
• 3:22
  Speaker 1: Oh my, it was up there and I come on, I got.
• 3:25
  Speaker 1: That's what I got.
• 3:26
  Speaker 1: This for it's at 840 Eastern Standard Time, tuesday, january 14th.
• 3:33
  Speaker 1: And welcome to this podcast.
• 3:35
  Speaker 1: I look forward, weekly, twice a week, to hang out with you guys.
• 3:39
  Speaker 1: Talk about, talk about.
• 3:43
  Speaker 1: Yeah, there's no sound.
• 3:44
  Speaker 1: Wait, that must be because of Randy.
• 3:46
  Speaker 1: Well, I'll check it.
• 3:48
  Speaker 1: Are we out of sound here?
• 3:49
  Speaker 1: I don't believe so.
• 3:51
  Speaker 1: Is everybody else hearing me?
• 3:53
  Speaker 1: You hearing me, john?
• 3:56
  Speaker 1: You hearing me, walker?
• 3:57
  Speaker 1: Let me know if you're hearing me, if Randy's just having technical difficulties, difficulties that's what I need to know.
• 4:03
  Speaker 1: I know that we're getting good sound on there.
• 4:07
  Speaker 1: It should be.
• 4:08
  Speaker 1: I've got the microphone working.
• 4:10
  Speaker 1: That should be working.
• 4:11
  Speaker 1: Let me check.
• 4:13
  Speaker 1: I'll check just to make sure.
• 4:14
  Speaker 1: I'll flip over here on Facebook.
• 4:17
  Speaker 1: I don't want you guys to.
• 4:18
  Speaker 1: I'll get off of this.
• 4:20
  Speaker 1: I'll go to facebook and I'll go back here and I will monitor the sound.
• 4:26
  Speaker 1: Let's see no sound.
• 4:30
  Speaker 1: If we're just watching, uh, I can hear you.
• 4:33
  Speaker 1: Yeah, you're good, okay, so it must be.
• 4:40
  Speaker 1: Randy must not have a sound on there, you go good, okay, good, good, good, good, good.
• 4:46
  Speaker 1: Uh, we'll go back to youtube now.
• 4:48
  Speaker 1: All right, here we go.
• 4:50
  Speaker 1: Yeah, that's it.
• 4:51
  Speaker 1: Come on.
• 4:51
  Speaker 1: Uh, do I have to start this into?
• 4:54
  Speaker 1: Let's go live there.
• 4:56
  Speaker 1: I am going in moonlighting, do no?
• 4:59
  Speaker 1: Yeah, okay, that's what I do here.
• 5:02
  Speaker 1: Uh, why don't you try that?
• 5:04
  Speaker 1: Malongush, malongush?
• 5:06
  Speaker 1: Uh, take your own advice.
• 5:08
  Speaker 1: Uh, that's kind of like you're not allowed to do those on on youtube and even if you could, I wouldn't be doing them.
• 5:15
  Speaker 1: But here we go.
• 5:17
  Speaker 1: Uh, welcome to this, this podcast of the scotchy perbon boys.
• 5:21
  Speaker 1: Very excited, it's tiny.
• 5:23
  Speaker 1: Here tonight we got a bunch of people in the house.
• 5:25
  Speaker 1: Feel free to comment, leave stuff, and, um, just, you know, this should be a fun podcast.
• 5:32
  Speaker 1: Tonight we are going to be talking mainly about the differences between bourbon and other whiskeys.
• 5:38
  Speaker 1: Uh, there's a lot of differences.
• 5:40
  Speaker 1: Differences, there's reasons for it, and then there's preferences, why some people like other whiskeys over different whiskeys, and you know it's.
• 5:49
  Speaker 1: There's so much different between bourbon, the rules of bourbon they always talk about the five rules of bourbon.
• 5:55
  Speaker 1: We'll go over those.
• 5:56
  Speaker 1: But right now, wwwscotchybourbonboyscom, for all things scotchy bourbon boys, and this awesome Glen Karen is there.
• 6:03
  Speaker 1: If you want one.
• 6:04
  Speaker 1: You can obtain one along with t-shirts and check out us, along with all of the information about us and anything you want to know.
• 6:14
  Speaker 1: We update it for different times of the years and what we're doing, but you also can follow it straight through the podcast and it's a lot of fun to do this podcast and you're going to find out where we're going, what we're doing, where you can meet up with us all the different festivals and throughout the year.
• 6:38
  Speaker 1: I'm looking forward to a great 2025.
• 6:39
  Speaker 1: But also follow us on Instagram, youtube, facebook and X and all the major podcast formats, including Apple iHeart and Spotify.
• 6:44
  Speaker 1: But no matter how you listen, like, listen, comment, leave good feedback and subscribe.
• 6:51
  Speaker 1: That's just what we're looking for.
• 6:54
  Speaker 1: The more you do that, the more people out there, the more people watching, the more people seeing.
• 6:59
  Speaker 1: I want to say hi to everybody in India.
• 7:00
  Speaker 1: I want to say hi to everybody in Indonesia, everybody in the United States tonight, but we get a lot of people from across the world.
• 7:09
  Speaker 1: Hopefully tonight they'll leave.
• 7:11
  Speaker 1: I asked them on uh on uh YouTube to say where they're from.
• 7:15
  Speaker 1: If you're new to this, cheers Greg Schneider.
• 7:18
  Speaker 1: If you're new to this podcast, make sure that you'd say hi on the comments and then also let us know where you're new to this podcast.
• 7:21
  Speaker 1: Make sure that you say hi on the comments and then also let us know where you're from.
• 7:25
  Speaker 1: We're starting that tonight.
• 7:27
  Speaker 1: We are going to get into the intricacies of the differences between bourbon and other whiskeys and we're also going to sip this wonderful bottle.
• 7:38
  Speaker 1: Thank you, stacey Pritchard, who's watching tonight, for this.
• 7:41
  Speaker 1: I was able you asked, you were able to pick that up from me when I was and came down and got it.
• 7:47
  Speaker 1: I haven't opened it till tonight.
• 7:49
  Speaker 1: I've heard really good things about it, so I wanted to pick a bourbon to sip on and I wore my maker's mark.
• 7:56
  Speaker 1: Yeah, yeah, like you're new, stacey goes louisville, kentucky, anyways, that is.
• 8:05
  Speaker 1: That is funny.
• 8:06
  Speaker 1: Anyways, I even imagined you saying it in a different, like a happy chipper way, not your normal stacy way.
• 8:15
  Speaker 1: Anyways, um, not that it's not happy, but it's usually not chipper.
• 8:20
  Speaker 1: So, uh, anyways, let's see.
• 8:23
  Speaker 1: Uh, I mean 53, became friends with oh, that's nice, all right, and uh, let's see, I wonder what that is.
• 8:35
  Speaker 1: I got to get that out of there, cause I'm losing the comments.
• 8:38
  Speaker 1: There we go.
• 8:38
  Speaker 1: Um, we got Greg Schneider.
• 8:40
  Speaker 1: Uh, he's here.
• 8:42
  Speaker 1: He has a lot of information, so when I'm wrong or if I'm not doing everything right, I really want to get into it a little bit all the details of making bourbon and then all the details of what's the difference between scotch, you know, and Irish whiskey, japanese whiskey.
• 9:02
  Speaker 1: There's a lot of different rules for all Canadian whiskey, but one of the main rules for bourbon and we're going to just start into it, and the number one main rules is it has to be at least 51% corn.
• 9:14
  Speaker 1: So the one thing that is different than I would say now, if you're in Ireland and whatever you could make corn whiskey, if you can't call it bourbon, you got to call it corn whiskey.
• 9:27
  Speaker 1: You can make mash bills, but corn isn't a big grain over there.
• 9:32
  Speaker 1: Their main grain of making single malt whiskey over in Ireland and Scotch is barley.
• 9:44
  Speaker 1: That's what they use there.
• 9:45
  Speaker 1: Here in the United States we use corn.
• 9:49
  Speaker 1: Now all I can tell you is now the other, like Canadian whiskey, they could use corn and rye and wheat and barley and you can make bourbon with corn, rye, wheat, barley, oats, but the corn has to be at least half of the mash.
• 10:10
  Speaker 1: Now, if you're new to this, what is a mash that eventually goes into the fermentation process where the yeast then eats the sugars from your cook and turns it into alcohol.
• 10:33
  Speaker 1: So Maker's Mark is very unique as far as a bourbon, one of the things.
• 10:38
  Speaker 1: They do not all of it, but they do their fermenting in cypress wooden cypress fermenting vats, large cypress wood in its wood.
• 10:49
  Speaker 1: It's really hard to keep up and that wood is known for the ability to hold a mash and not leak and do all those things and they've been doing it for a long time.
• 11:02
  Speaker 1: But the cleaning and the maintenance is very, very costly and time consuming compared to a stainless steel fermenting tub.
• 11:16
  Speaker 1: And these tubs are anywhere you know, 45,000 to 60,000 gallons, depending on where you are.
• 11:23
  Speaker 1: They make massive amounts of it just anywhere in the world.
• 11:29
  Speaker 1: They're doing it, they're making it.
• 11:32
  Speaker 1: But when I looked into the 51% corn, that was very important.
• 11:37
  Speaker 1: Uh, why bourbon?
• 11:45
  Speaker 1: One of the main reasons why bourbon tastes the way it is because corn ferments at a different temperature, a higher temperature.
• 11:50
  Speaker 1: Uh, when it's being cooked it's to to break down its sugar.
• 11:55
  Speaker 1: It ferments at the same temperatures, but when it's being cooked to break down the starches and turn those starches more into sugar that the yeast can then convert into alcohol, it has to be taken at a higher temperature than uh, than the wheat or the barley or the rye, and each one is then.
• 12:22
  Speaker 1: So you start off at the I believe the temperature was I want to say 185 for, for, for the corn, and then you let it cool down to, I believe in the 150s I want to say 158, there's what 56 to 58 for the rye and the wheat, and then you then let it cool further and add your barley and then you let it cool to 68, 67 degrees.
• 12:56
  Speaker 1: It could have been 65.
• 12:57
  Speaker 1: I'm not exactly sure, but you'd cool it down for optimum yeast production, and yeast production is based off of the sugar that it eats and the sugars that are the starches.
• 13:14
  Speaker 1: That then that's one of the things that the grains have in them, and some starch molecules are bigger than others.
• 13:22
  Speaker 1: So 200 to 212 for corn typically.
• 13:26
  Speaker 1: Thank you, greg.
• 13:27
  Speaker 1: So you added in some people are, you know, but there's a there's cut off points where corn has to be heated up so that it can gelatinize the corn kernels, which then the sugars are released from the starch.
• 13:44
  Speaker 1: Now the chains can be complex.
• 13:47
  Speaker 1: Now there's a lot of reasons that then you cut down and when you get into the wheat and the rye those starches.
• 13:59
  Speaker 1: They don't have as much starch, so they don't have to be as hot to release them.
• 14:03
  Speaker 1: And then when you add the barley, barley is the same thing, you don't whatever.
• 14:08
  Speaker 1: But barley has other enzymes.
• 14:10
  Speaker 1: That's in it.
• 14:13
  Speaker 1: That's very important.
• 14:14
  Speaker 1: That's one of the reasons why you're not going to see very many bourbons with no barley.
• 14:19
  Speaker 1: So if you don't see a bourbon or a corn with no barley, you have to add enzymes, because those sugar chains, if they're complex, they will cause the yeast to convert it to alcohol but not be as productive.
• 15:22
  Speaker 1: And if the sugar chains are still too complex, they will have byproducts that aren't what would you say aren't desirable for the flavor of the whiskey.
• 15:38
  Speaker 1: So it's really kind of cool that the corn, when you're talking about bourbon and it being 51% corn, that's one thing very, very specific in my opinion.
• 15:48
  Speaker 1: That corn, corn syrup, the sugars it's a sugarier.
• 15:54
  Speaker 1: Just think about it.
• 15:56
  Speaker 1: It's like you look at the sugar that would be in wheat or rye that make bread.
• 16:01
  Speaker 1: It's not nowhere near as sweet.
• 16:04
  Speaker 1: So, one, there's more sugar in it.
• 16:07
  Speaker 1: That's why it's sweeter.
• 16:08
  Speaker 1: And two, the more sugar you get, the more sugar.
• 16:14
  Speaker 1: Yes, I know that, greg.
• 16:15
  Speaker 1: There's lots of people who have different specific specs based off of trying to get the different tastes that they're looking for in their whiskeys.
• 16:24
  Speaker 1: I mean, I know that some of the when you're talking about mellow corn, you can actually smell the corn on that whiskey.
• 16:33
  Speaker 1: I mean so when you're distilling these sugars and it's converting to alcohol, there's still some of the flavors of each grain that is still there when you finish up your distillate.
• 16:48
  Speaker 1: And that's one thing.
• 16:51
  Speaker 1: That the corn, with bourbon and being 51% corn or more, and a lot of bourbons are 72, 78, 76.
• 17:00
  Speaker 1: They're three quarters.
• 17:02
  Speaker 1: And then the other grains and then a lot of them are lower.
• 17:06
  Speaker 1: On barley, I mean there's a couple that use more that that it would be a.
• 17:10
  Speaker 1: So they say a high rye bourbon, meaning that it's there's more 25, 26 percent rye, 12 barley, and then the corn's down a little bit still bourbon, but you got a little bit of that rye spice or, and then there's's other ones.
• 17:26
  Speaker 1: I mean I believe Old Elk has 34% barley and I believe 12% rye.
• 17:35
  Speaker 1: I mean yeah, and so it's basically a barley high barley bourbon.
• 17:40
  Speaker 1: There's so many ways to do it, but bourbon.
• 17:44
  Speaker 1: When you look at that, you know, when you're looking at something like that compared to the other.
• 17:51
  Speaker 1: Let's get into this.
• 17:52
  Speaker 1: This is where I wanted to get into the real quick, because I have the difference.
• 17:59
  Speaker 1: The one, the number one rule we already went over is let's go.
• 18:06
  Speaker 1: I do remember it's.
• 18:08
  Speaker 1: I believe it's in the first part of this book.
• 18:11
  Speaker 1: Yes, there it is, yes, 51% corn.
• 18:17
  Speaker 1: And then it's got to be the thing about bourbon to be called bourbon is produced in the US.
• 18:23
  Speaker 1: Now, I'm not going to say as far as flavor, but being produced in the US, in our farmlands, compared there's a thing called terroir and terroir is basically terroir, is the where the grain is grown and positioning.
• 18:45
  Speaker 1: Like if you grow barley on an ocean cliff where the ocean is constantly having moist air blowing across it, it's going to get a little bit more rain, being by the ocean, opposed to inland, not near an ocean.
• 19:01
  Speaker 1: There's lots of studies done that those two barleys are going to react differently.
• 19:06
  Speaker 1: Same thing Corn grown in the United States and wheat and rye have their own terroir depending on what the soil is doing and whatnot.
• 19:16
  Speaker 1: So that's why being produced in the US might seem different.
• 19:23
  Speaker 1: But if someone's going to make bourbon corn whiskey that they would call they can't call it bourbon.
• 19:28
  Speaker 1: They could say a bourbon-like mash bill corn whiskey that they would call they can't call it bourbon.
• 19:32
  Speaker 1: They could say a bourbon like mash bill corn whiskey and they could do a.
• 19:33
  Speaker 1: You know everything.
• 19:34
  Speaker 1: That, all the rules.
• 19:35
  Speaker 1: But it's probably going to taste a little bit different if the corn is grown in europe or russia or wherever they're.
• 19:42
  Speaker 1: They're producing it and then, um, the other one is you.
• 19:47
  Speaker 1: You don't distill off the flavor of the grain, so you have to keep the temperature of the still and you have to take this off at 160.
• 19:58
  Speaker 1: Now Greg might be able to answer the question for me.
• 20:04
  Speaker 1: When you're talking about taking it off the still at 160.
• 20:10
  Speaker 1: When you're talking about taking it off the still at 160.
• 20:13
  Speaker 1: Is it?
• 20:14
  Speaker 1: I mean, if it goes above and you take it back down?
• 20:15
  Speaker 1: Is that possible?
• 20:15
  Speaker 1: Once you have a percentage, is there a way to adjust the still?
• 20:18
  Speaker 1: Let's say it goes up to 170 and it drops back and you take it off at 160.
• 20:23
  Speaker 1: I mean, if it's at 170 and then you drop it down to 155 and then in the end you're at 160.
• 20:29
  Speaker 1: Is that how it works?
• 20:30
  Speaker 1: I mean, that's one thing that I've never asked as far as a question but then put into a new charred oak container.
• 20:41
  Speaker 1: Now most of it's being put into new charred oak 53 gallon barrels.
• 20:46
  Speaker 1: Some people do it in 10, 15, 15, but the whole aging process consistently across Kentucky, indiana, ohio, where you're doing these barrel aging, pennsylvania, whatnot.
• 20:58
  Speaker 1: You're pretty much doing it in the 53 gallon.
• 21:01
  Speaker 1: You produces enough in one batch to sell a single barrel.
• 21:06
  Speaker 1: You know you're talking about 180 to 240 bottles of whiskey out of one barrel.
• 21:13
  Speaker 1: So that makes sense.
• 21:14
  Speaker 1: Uh, you're playing around.
• 21:16
  Speaker 1: It allows you to play around with bigger.
• 21:18
  Speaker 1: Uh, you know barrel counts.
• 21:21
  Speaker 1: You're dealing with more liquid.
• 21:22
  Speaker 1: Uh, but you could put it in an oak bucket.
• 21:29
  Speaker 1: Char it, put it in an open oak bucket, walk it across the room, as Jimmy Russell said once, pour it in a bottle and then you won't be able to use that bucket again for any more bourbon.
• 21:41
  Speaker 1: It's got to be new.
• 21:42
  Speaker 1: So one of the cool that's not going to be very good, but you could do it and still call it bourbon.
• 21:48
  Speaker 1: But one of the cool things about the oak it's a new oak barrel and that's very specific to bourbon.
• 22:01
  Speaker 1: A lot of scotches, canadian whiskeys, whatnot they use used barrels to age their spirits and when you're using a used barrel, you still have some of the flavor that was in it.
• 22:16
  Speaker 1: A lot of bourbon barrels get because you can't reuse them to make more bourbon.
• 22:20
  Speaker 1: They get sold over to Scotland in Ireland and they can use them all they want.
• 22:25
  Speaker 1: Same thing up to Canada.
• 22:26
  Speaker 1: They can use used barrels.
• 22:28
  Speaker 1: Now they have different rules about how long it has to be in there.
• 22:31
  Speaker 1: I think scotland is well, I could get into that.
• 22:36
  Speaker 1: Um, these um are put in the content then.
• 22:40
  Speaker 1: Then you can you can't distill it more than 160 um proof and you have to put it in the barrel on under 125 proof.
• 22:52
  Speaker 1: You could distill it at 125 proof and drop it into the barrel.
• 22:56
  Speaker 1: I mean, there's so many ways to do your barrel entry.
• 22:58
  Speaker 1: Some people drop it in at 105, some people drop it in at 115.
• 23:02
  Speaker 1: Uh, what that does is that ensures when you're doing something and you gain proof or whatever um, to take it back down to the proof that you that a lot of people and make you have to add water.
• 23:15
  Speaker 1: Um, there's different ways of adding water.
• 23:18
  Speaker 1: You can, you can add the water and the while it's still in the barrel.
• 23:22
  Speaker 1: Some people do that.
• 23:22
  Speaker 1: Uh, you add the water before.
• 23:25
  Speaker 1: That means you're taking down your proof um level.
• 23:29
  Speaker 1: Let's say, if you do it to 105, now how you take it off the still you could take it off at 105, which means you're taking it off at a less higher alcohol content and putting it into the barrel there's so many different ways to do it.
• 23:43
  Speaker 1: And then it has to be free from additives.
• 23:48
  Speaker 1: You cannot add any substance to bourbon other than water.
• 23:55
  Speaker 1: So those are the five rules for making bourbon.
• 24:00
  Speaker 1: Now scotch that one you're talking about has to be produced in Scotland.
• 24:05
  Speaker 1: It has to be made from cereal grains.
• 24:07
  Speaker 1: Most scotch is made from barley Then made utilizing natural enzymes from the malted barley in its sugar conversion.
• 24:26
  Speaker 1: So I need to get I'll grab this real quick, I can do this at the same time I can monitor, and that was supposed to come on there.
• 24:40
  Speaker 1: It is All right, here we go.
• 24:43
  Speaker 1: All right, I got that.
• 24:45
  Speaker 1: So made utilizing natural enzymes from malted barley in its sugar conversion, distilled to a maximum of 189.6, put into casks not exceeding 100 liters or 185 gallons for at least three years, and free of added substance other than caramel coloring.
• 25:05
  Speaker 1: So you can caramel color scotch.
• 25:07
  Speaker 1: You can put it in a large but no bigger than 185 gallons, 53 gallons is one, but they do make those um, I think they call them uh bore barrels for at least three years.
• 25:20
  Speaker 1: Now it it doesn't say a new oak cast, just an oak cast.
• 25:24
  Speaker 1: So that's the difference, right there.
• 25:27
  Speaker 1: Now irish whiskey has to be produced and aged in Ireland, made from cereal grains, again.
• 25:32
  Speaker 1: Mostly it's made from barley fermented by the actions of yeast, distilled to a maximum of 189.6, put in wooden casks Same thing for at least three years, and free of added substance other than caramel coloring.
• 25:44
  Speaker 1: So Irish whiskey and scotch are very similar.
• 25:46
  Speaker 1: You got pot still Irish, malt Irish whiskey.
• 25:52
  Speaker 1: This shows that the spirit was made in pot stills in a single distillery with only water and malted barley.
• 25:59
  Speaker 1: So that's malt Irish pot, still Irish.
• 26:02
  Speaker 1: I mean you can add they do add some of the other cereal grains, but most of it's malted barley.
• 26:10
  Speaker 1: And then you have blended scotch and blended Irish whiskey.
• 26:13
  Speaker 1: They're the same.
• 26:15
  Speaker 1: Now, I believe Japanese whiskey has no legal definition, but mainly follows the style productions of scotch, canadian, produced in Canada, made from cereal grains, aged in canada in wooden barrels for at least three years.
• 26:32
  Speaker 1: That's it.
• 26:33
  Speaker 1: They can add additives.
• 26:35
  Speaker 1: So lots of differences in the rules, um, but when it comes to that barrel, uh, you can put it in a new barrel, but usually they don't.
• 26:49
  Speaker 1: They're usually putting it in used oak barrels.
• 26:54
  Speaker 1: Now, one of the things when you put a bourbon in a brand new charred oak barrel, you are getting flavor from the char is going to work as a charcoal filter for bourbon.
• 27:14
  Speaker 1: Then there is a place where the char ends and the wood begins, but the sugar caramelized and then there's the wood.
• 27:23
  Speaker 1: There's a lot of factors in the wood Flavors.
• 27:27
  Speaker 1: Wood has medicinal components and then you're dealing with that caramelized sugar that it's passing through every time it goes in and out into the barrel, based off the heat.
• 27:44
  Speaker 1: Now that charcoal filter can do a lot.
• 27:49
  Speaker 1: Now that charcoal filter can do a lot, as Greg Schneider says, if it's good going in, it's going to be good coming out.
• 27:59
  Speaker 1: Now there is general consensus that the barrel can help something.
• 28:04
  Speaker 1: That's average.
• 28:06
  Speaker 1: That's average because those barrel flavors adding those, that caramelized sugar from the wood as and, and then the, the tan, the different tannins and chemicals from from the wood also.
• 28:18
  Speaker 1: Um, you pick up vanilla flavors, you pick up caramel flavors.
• 28:22
  Speaker 1: I mean, sometimes with the right, if you're using the right yeast strain and everything you pick up a lot of.
• 28:31
  Speaker 1: You're picking up a lot of those stone cherry notes and stuff like that.
• 28:37
  Speaker 1: I mean, there's so much that you can pick up from a brand new oak barrel in higher heat like Tennessee, but its aging is 6, 7.
• 28:59
  Speaker 1: The sweet spot is anywhere between 6 and 7.
• 29:03
  Speaker 1: 10-12 is when it starts to where you 10 year and 12 year you have to start paying attention to which barrels age a little bit slower and they can go further.
• 29:17
  Speaker 1: So you got a lot of stuff to do.
• 29:21
  Speaker 1: As you keep going through that, you know you go through that and, uh, I don't know how I lost my youtube.
• 29:27
  Speaker 1: I should go back to it.
• 29:29
  Speaker 1: Um, let's go.
• 29:30
  Speaker 1: Yeah, there it is.
• 29:31
  Speaker 1: Uh, so it's been kind of you know, let's see, we got, we don't have a lot, okay, but so from the standpoint of that of making that whiskey, uh, the barrel being brand new compared to the rest of the world, that is one thing, and then the corn content of 51%, those are the two real, real main differences.
• 30:01
  Speaker 1: Now what does that actually mean when you're drinking?
• 30:04
  Speaker 1: So I've got a couple, I've got a Dewars, I've got.
• 30:07
  Speaker 1: So I've got a couple, I've got a Dewars.
• 30:10
  Speaker 1: I've got a Ferkelen 15 year and I got a Hibiki Japanese whiskey One of the things that when you look at these now, the Hibiki Japanese whiskey is probably the darkest of the three, but when you look at them they appear to be more like a light beer, like a Miller Lite.
• 30:37
  Speaker 1: They're really light in color.
• 30:38
  Speaker 1: And then you've got bourbon, which is like more like you're getting into a dark amber or almost a Guinness kind of color.
• 30:51
  Speaker 1: I mean, it's not quite as dark as it, but it's more like a dark beer.
• 31:00
  Speaker 1: And the reason why you're picking up all that color is from the barrel.
• 31:03
  Speaker 1: From that new barrel they don't pick up as much color because they're using used barrels.
• 31:08
  Speaker 1: Now, what's the purpose of using a used barrel?
• 31:12
  Speaker 1: Why does Scotch and Irish?
• 31:13
  Speaker 1: Well, because you can age it for 15, 20 years and you can put that age statement on it and it won't overdo it.
• 31:25
  Speaker 1: You know it doesn't over do it.
• 31:29
  Speaker 1: So, um, the the, the age, especially in Canadian whiskey.
• 31:38
  Speaker 1: You put that you got some, you don't got a lot of heat happening up there and you could put it in a used barrel when you're drinking Canadian whiskey.
• 31:46
  Speaker 1: Uh, it could stay pretty light for 20 years.
• 31:50
  Speaker 1: There's a.
• 31:50
  Speaker 1: I have one from Dave Schmier.
• 31:53
  Speaker 1: That was a really nice 20 year Canadian and what he put out and it was good.
• 32:03
  Speaker 1: I mean, all these have their own, but one of the things that I'll I'm going to start with, I'm not going to start Now.
• 32:11
  Speaker 1: Scotch is known for peat.
• 32:14
  Speaker 1: So instead of getting a charcoal kind of flavor off of the barrel, like we do with bourbon, a char or whatever or whatever, they like to burn peat over the top of the barley as it's molting and they and they're, and on their distilling and also when they distill, they also blow the peat smoke over the distillates so they pick up a smoky flavor.
• 32:43
  Speaker 1: Some of it's really smoky.
• 32:45
  Speaker 1: They do it a lot and little they control how much that they do in their whiskey.
• 32:50
  Speaker 1: Now, there's a lot of people on this planet that absolutely love what they do with peat.
• 32:55
  Speaker 1: I am not a person who loves a lot of peat.
• 32:59
  Speaker 1: I like I don't mind a little bit of charcoal, but when you're talking about a charcoal from a peat, like you get in a Dewar's or you get in an uh, you know a Bricolati or uh, you know even what's.
• 33:13
  Speaker 1: What is it?
• 33:14
  Speaker 1: Um, it's called I forget which one it's uh, it's uh, old grouse.
• 33:22
  Speaker 1: That's what it's called An old grouse.
• 33:24
  Speaker 1: Good, good stuff, but it's getting a little bit of a charcoal flavor or a burnt flavor from that peat.
• 33:32
  Speaker 1: Where bourbon doesn't do anything like that.
• 33:35
  Speaker 1: It will pick up a char flavor from the actual barrel, depending how much you char it.
• 33:40
  Speaker 1: But it also uses the barrel to filter out a lot of the impurities of the distillation process, where when you're doing it in a used barrel, that charcoal filter if it's a used bourbon barrel that charcoal filter has already been used and it's not as effective and you're leaving it in there and it's not going in and out of the barrel as much.
• 34:01
  Speaker 1: So I'm just going to take this Hibiki, which is a really I enjoy this, but one of the things that's different about it is because it's distilled with malted barley and then fermented with yeast from over there.
• 34:17
  Speaker 1: You take it and it's really it's got a certain amount of smoky.
• 34:28
  Speaker 1: You could tell this is probably aged in a bourbon barrel, but there's a little bit of peat, but there's also a certain amount of fruitiness.
• 34:37
  Speaker 1: Now I always find we have.
• 34:42
  Speaker 1: One of the other things bourbon has is what they call a Kentucky hug Chivaz Regal.
• 34:47
  Speaker 1: It's okay.
• 34:49
  Speaker 1: Someone asked me if I like it.
• 34:50
  Speaker 1: I mean it's not bad.
• 34:51
  Speaker 1: I wouldn't say it's bad.
• 34:53
  Speaker 1: It's a Canadian and it's not 100% my thing, but I've had it and I wouldn't say I wouldn't drink it.
• 35:01
  Speaker 1: So that's what I think of Chivas Regal from West Philly black, but this Japanese.
• 35:09
  Speaker 1: Now one thing that I will tell you when you open up scotches, they will be a little bit fruitier on the initial pour the longer they sit in their bottle.
• 35:27
  Speaker 1: In their bottle, this one is picking up a little bit of a char like a peat from it.
• 35:35
  Speaker 1: This Japanese it's been.
• 35:42
  Speaker 1: I think I got this for my birthday and it was three years ago, so it's three and a half years old in this bottle and there's the.
• 35:45
  Speaker 1: It's not as fruity, it's a little bit more smoky than I remember.
• 35:50
  Speaker 1: Now I've got this Irish whiskey.
• 35:53
  Speaker 1: It's a 15-year and you can see when you get a 15-year.
• 35:58
  Speaker 1: In my opinion, you get that 15-year and it is light as it can be.
• 36:15
  Speaker 1: I mean it is yellow, like, like I said, a light beer.
• 36:19
  Speaker 1: There's a little bit of darkness from that hibiki, so I don't know what this has been in.
• 36:25
  Speaker 1: I could try to see.
• 36:28
  Speaker 1: Let's see 15-year-old Irish whiskey from a marriage of ex-bourbon and madeira casks.
• 36:45
  Speaker 1: Finished irish grain whiskey, soft vanilla.
• 36:50
  Speaker 1: It gives you the things.
• 36:51
  Speaker 1: So on this one, I haven't had a lot but it's finished in a madeira, you know.
• 36:57
  Speaker 1: So it was aged in a bourbon barrel and finished in a madeira cask.
• 37:01
  Speaker 1: So this gets really.
• 37:02
  Speaker 1: But look at that.
• 37:04
  Speaker 1: I know you guys can't on the Witch Call podcast, you can't hear it, but it's so light.
• 37:10
  Speaker 1: I mean, when you're talking about bourbon you're not talking about light, you're talking about a rich, dark, caramel-ish, brown-ish flavor color.
• 37:23
  Speaker 1: But there's something to be said about that 15 year very affordable whiskey.
• 37:38
  Speaker 1: Now, when I find on the 15, the irish whiskeys are very lacking on finish, because the grain finish of barley to me is usually it's hard for me to get a great finish off of a scotch or, uh, it's always a little bit bitter, a little bit like this.
• 38:07
  Speaker 1: This finish with the, the casks, the Madeira cask is very dry, it's almost like a dry wine finish.
• 38:14
  Speaker 1: So but these are made from barley, they're single malts made straight from barley from the same.
• 38:25
  Speaker 1: When you're talking about single malt it's got to be from the same distillery and the grains have to be distilled from the same season.
• 38:35
  Speaker 1: So that's very important.
• 38:37
  Speaker 1: You know, because you're those those rules are.
• 38:42
  Speaker 1: So important is because scotch is made and irish whiskey is made in a lot of different places a few, a few different places and then sold to people who then put out their brands, and doers is one where this is a blended whiskey.
• 39:02
  Speaker 1: Now I'm going to open this.
• 39:03
  Speaker 1: I don't I had, oh, it was open.
• 39:05
  Speaker 1: Now this is Dewars and it is it's it's.
• 39:16
  Speaker 1: They basically buy from multiple distilleries and blend it together.
• 39:19
  Speaker 1: Now, this is a lot more.
• 39:23
  Speaker 1: These blends are so much more drinkable.
• 39:26
  Speaker 1: They're Johnny Walker Dewars very good whiskeys.
• 39:32
  Speaker 1: But those people are blenders.
• 39:35
  Speaker 1: They basically blend all different whiskeys together.
• 39:40
  Speaker 1: They're a little bit darker in color but it's still light.
• 39:43
  Speaker 1: Now the Dewars is I don't even believe there's a blended scotch whiskey.
• 39:50
  Speaker 1: No age statement.
• 39:52
  Speaker 1: I don't believe.
• 39:53
  Speaker 1: I'm trying to.
• 39:56
  Speaker 1: Let's see if I can just see.
• 39:58
  Speaker 1: Nope, no age statement.
• 40:05
  Speaker 1: So it wins a lot of awards though Now that one is picking up, uh, the smokiness of a peat, but very, very lightly.
• 40:27
  Speaker 1: So I always understand lightly smoked peated blends.
• 40:34
  Speaker 1: Johnny Walker doers.
• 40:37
  Speaker 1: I get what they're doing.
• 40:38
  Speaker 1: They're like taking what the cask isn't offering and adding it in where with the bourbon it's like they add in the you know.
• 40:52
  Speaker 1: So we're going to get down to also, uh, from a molecular.
• 40:58
  Speaker 1: Thank you about my collection.
• 41:01
  Speaker 1: Uh, you are bolivian, right?
• 41:04
  Speaker 1: I don't think you're asking me that I'm an american.
• 41:05
  Speaker 1: So, uh, you are Bolivian, right?
• 41:07
  Speaker 1: I don't think you're asking me that I'm an American.
• 41:10
  Speaker 1: So, anyways, um, this one, the, this is the one that is up here and I'm going to go in, uh, our, our sponsors, old Louisville, that is, purchased barrels and then once Amin down in Old Louisville has his barrels, he ages them further and he might put them in other barrels too to finish them and age them.
• 41:43
  Speaker 1: He might double oak them.
• 41:44
  Speaker 1: He's basically a mad barrel chemist.
• 41:47
  Speaker 1: Whereas whiskey thief distilling they basically distill, age and then roll their barrels out and let you choose from five different barrels and, if you like it, you can use a whiskey thief and bottle it yourself.
• 42:02
  Speaker 1: It's a barrel pick, all day, every day, seven days a week, not closed, they are open every day.
• 42:10
  Speaker 1: They also have another location in Newloo, but this one main one's in Frankfurt on the Three Boys Farm.
• 42:16
  Speaker 1: And then the Spirit of French Lick in French Lick, indiana Alan Bishop was there and produced a good amount of whiskey.
• 42:25
  Speaker 1: That's what's going out there, even though he's moved on.
• 42:28
  Speaker 1: You got to check them out.
• 42:32
  Speaker 1: And then also Rosewood Bourbon and Rise.
• 42:37
  Speaker 1: Jason Giles is in the process of keeping that brand alive.
• 42:41
  Speaker 1: So if you see it, get it.
• 42:43
  Speaker 1: And if you're interested in getting any, contact him direct.
• 42:47
  Speaker 1: Jason giles is on facebook so you can messenger him and he will get back to you about getting you some of his whiskey.
• 42:57
  Speaker 1: So let's go into the maker's mark now.
• 43:00
  Speaker 1: I'm not gonna do the barrel banging, that's for you, stacy.
• 43:05
  Speaker 1: Uh, we are going to taste it, though.
• 43:05
  Speaker 1: I am going to do the barrel banging that's for you, stacey.
• 43:06
  Speaker 1: We are going to taste it, though I am going to give.
• 43:10
  Speaker 1: I've been waiting to taste this for a while.
• 43:12
  Speaker 1: The great thing about Maker's Mark their gift shop is phenomenal.
• 43:17
  Speaker 1: I was down there this past last, or was it?
• 43:24
  Speaker 1: It was the 29th.
• 43:26
  Speaker 1: The last weekend in December was down there Holiday Lights.
• 43:31
  Speaker 1: It was in between Christmas and New Year, but the tour was spectacular.
• 43:35
  Speaker 1: Frank, who is head of, I believe I don't know his official title, and we talked about his last name before, but I'm not going to remember his last name at the moment did a great job.
• 43:50
  Speaker 1: Uh, accommodating, uh, us.
• 43:52
  Speaker 1: We were short one ticket and we asked if we could get one more.
• 43:57
  Speaker 1: And um, unlike a lot of different distilleries.
• 44:00
  Speaker 1: Uh, we were there and he said yes, and we we were.
• 44:04
  Speaker 1: We had a me, super Nash and Roxy.
• 44:08
  Speaker 1: That tour was one of the better tours.
• 44:10
  Speaker 1: It was at night, it was 5.30 to 6.30.
• 44:14
  Speaker 1: It had a tasting in their rickhouse.
• 44:17
  Speaker 1: It had the tour of their place.
• 44:21
  Speaker 1: There was bread pudding, there were carolers, the lights were spectacular.
• 44:27
  Speaker 1: You got to dip your own bottle on the bottling line.
• 44:31
  Speaker 1: You know they had closed the bottling line down for the day at five, but the wax was still hot.
• 44:36
  Speaker 1: You got to dip it and then bring it back to the gift shop, purchase it.
• 44:40
  Speaker 1: Plus.
• 44:40
  Speaker 1: Then they actually had bottles of the best bourbon on the planet is Cellar Age.
• 44:45
  Speaker 1: They did still have some of the heart release there at the time.
• 44:52
  Speaker 1: I don't know if they still do, walker, you might be able to say that, whether they do or don't.
• 44:58
  Speaker 1: But this particular bottle, I opened it just a little bit so it's been breathing.
• 45:03
  Speaker 1: But the main difference is there's not fruity flavors in bourbon, there's a ton of fruit like I, I like white grapes.
• 45:13
  Speaker 1: Um, the madura finish.
• 45:15
  Speaker 1: It finished like a white wine.
• 45:17
  Speaker 1: Uh, then you've got the smokiness from the peats or that type of thing and it's a whole different whiskey experience.
• 45:29
  Speaker 1: Now, once again, no corn involved with these other whiskeys.
• 45:33
  Speaker 1: They can make corn whiskeys that have a bourbon mash bill and whatnot, but they don't, because they do the barley thing well.
• 45:42
  Speaker 1: They grow it over there and corn's not readily available to grow in the European culture.
• 45:49
  Speaker 1: So you're also looking at corn being such a predominant grain in the United States Between gasoline bourbon and eating corn.
• 46:02
  Speaker 1: We do a good job with it.
• 46:05
  Speaker 1: There's no doubt about it eating corn.
• 46:09
  Speaker 1: We do a good job with it, there's no doubt about it.
• 46:21
  Speaker 1: Now, maker's Mark this particular bottle has the tasting notes.
• 46:23
  Speaker 1: So they drop staves into some of their barrels after they've aged their six, seven years.
• 46:26
  Speaker 1: And this was dropping in 10 French oak, toasted French oak staves into the barrel and this was what this release was.
• 46:35
  Speaker 1: So I'm going to have a halfway decent pour of this.
• 46:39
  Speaker 1: I've been looking forward to this for a little bit.
• 46:42
  Speaker 1: But the cool thing about Maker's Mark one they've gone back to all these type labels, which I think is cool as hell.
• 46:51
  Speaker 1: I like the bottle shape too.
• 46:53
  Speaker 1: They for a while were putting out a bottle maker's mark um private selects.
• 46:59
  Speaker 1: They've gone to this bottle shape on private selects.
• 47:02
  Speaker 1: I'm so happy.
• 47:02
  Speaker 1: But once their cork is on and put in.
• 47:06
  Speaker 1: There's a cork and put in, they dip it in wax.
• 47:10
  Speaker 1: They dip it in a red wax that runs.
• 47:13
  Speaker 1: So no other place that dips wax can let it run like this.
• 47:19
  Speaker 1: This drip is patented, so that's really cool.
• 47:24
  Speaker 1: But from a standpoint, this has been taken off the still at least under 160, put in the barrel at 125, proof aged, you know, for six, seven years, and this is their wood finishing series.
• 47:42
  Speaker 1: So this is.
• 47:42
  Speaker 1: Then they take staves and put them in the barrels and to come up with the different flavors.
• 47:49
  Speaker 1: Now I'm supposed to have the flavors of caramels, chocolate and maple.
• 47:57
  Speaker 1: So the nose on this.
• 47:59
  Speaker 1: It's so different.
• 48:02
  Speaker 1: You're getting sweet flavors and and a lot of times.
• 48:05
  Speaker 1: Now this proof.
• 48:07
  Speaker 1: On this I want to say what was it?
• 48:13
  Speaker 1: Let's see.
• 48:17
  Speaker 1: Can I get there?
• 48:18
  Speaker 1: Oh, it was bottle juno 24.
• 48:22
  Speaker 1: The proof is I want it's 124.
• 48:28
  Speaker 1: The proof is it's 133, point.
• 48:31
  Speaker 1: There's no way, hold on, I gotta look, try it again.
• 48:36
  Speaker 1: Let's see 123.
• 48:43
  Speaker 1: So that's decent, 30.
• 48:57
  Speaker 1: Code 32A no wait, let's try it again.
• 49:01
  Speaker 1: Hold on, no-transcript, I'm not gonna you drink what you want to drink.
• 49:31
  Speaker 1: And uh, I believe it's, uh, abdul Adar.
• 49:36
  Speaker 1: Um, where are you from?
• 49:38
  Speaker 1: You know?
• 49:38
  Speaker 1: Just let me know.
• 49:39
  Speaker 1: That's kind of cool.
• 49:42
  Speaker 1: So now we get into the actual taste of bourbon.
• 49:44
  Speaker 1: So now we get into the actual taste of bourbon.
• 49:49
  Speaker 1: Wow, you're right, there's a ton of butterscotch.
• 49:58
  Speaker 1: I got butterscotch.
• 49:59
  Speaker 1: Hold on, now I will tell you most.
• 50:19
  Speaker 1: When you're talking Canadian whiskey, you're talking Scotch and Irish whiskey.
• 50:22
  Speaker 1: Their standard is 80 proof.
• 50:23
  Speaker 1: Which bourbon, completely, has blown?
• 50:36
  Speaker 1: Four Roses, oeso, straight rye whiskey.
• 50:37
  Speaker 1: Cool, oeso is that's not a bad Four Roses man.
• 50:40
  Speaker 1: But when it comes to the bourbon flavors, where the scotches at 80 proof and the irish whiskeys, they're fruity and the japanese I get fruit with that peat or that char.
• 50:54
  Speaker 1: Now, the irish whiskeys don't do that and so a lot of times you taste a flavor that's almost like a juice, like, uh, like the one there, that that was a dry madura wine, white wine.
• 51:10
  Speaker 1: So when it comes to the bourbons with the corn, you're picking up a ton of caramels.
• 51:19
  Speaker 1: And what is caramel?
• 51:21
  Speaker 1: I mean the, I mean the definition it's caramelized sugar, usually caramelized sugar from corn when you make caramel.
• 51:31
  Speaker 1: So you put that in a lot of times caramel corn, whatnot but that caramelized sugar from corn produces that caramel flavor that is so prevalent in bourbon.
• 51:45
  Speaker 1: Then you're dealing with way higher proofs.
• 51:47
  Speaker 1: Uh, it's always been higher proof, but for the most part lately it has changed the whiskey industry.
• 51:57
  Speaker 1: The reason why scotch is was losing out so bad here in the states is because of the proofs.
• 52:02
  Speaker 1: Now you start, you never would see a cask strength scotch or a cask strength.
• 52:08
  Speaker 1: You know you're not seeing those.
• 52:11
  Speaker 1: You saw a lot of finished scotches and whatnot with wines and whatever.
• 52:15
  Speaker 1: That's where they pick that up for bourbon, but you didn't see those proofs.
• 52:21
  Speaker 1: That you see.
• 52:22
  Speaker 1: And if anybody, what's in the glass?
• 52:26
  Speaker 1: If Fez wants to know, it's Maker's Mark.
• 52:28
  Speaker 1: It's the heart release from 2024, the first one of five.
• 52:35
  Speaker 1: That's what's in it right now.
• 52:38
  Speaker 1: It's a bourbon and we just went over researching with independence Dave to use various spices of species of toasted wood to create many unique delicious flavors.
• 52:55
  Speaker 1: Greg, yes, they have, and I really believe you go on that tour and they, you know, they've really really preserved.
• 53:06
  Speaker 1: I think I like the Beam tour also.
• 53:10
  Speaker 1: I mean it's basically the same company Centauri owns Beam and Maker's Mark.
• 53:16
  Speaker 1: But Maker's Mark has that middle-of-nowhere, really really unique, isolated feeling when you're there.
• 53:28
  Speaker 1: So that's really kind of cool.
• 53:30
  Speaker 1: That tour at Maker's Mark is, especially that at night.
• 53:35
  Speaker 1: Now I'm not saying I haven't had great tours at Jim Beam.
• 53:39
  Speaker 1: I like Jim Beam but it feels so much more bigger and you feel the Jim Beam power on those tours where with Maker's Mark you feel the family of those Samuels' influence from the 50s on the 50s on.
• 54:16
  Speaker 1: So there's that turn of technology feel to the uh, what's the rating on it?
• 54:18
  Speaker 1: Oh, fez wants to know what.
• 54:19
  Speaker 1: I'm rating it.
• 54:19
  Speaker 1: I have not rated it yet, um, but you feel that 1950s, um, when technology was just starting, we're at beam.
• 54:25
  Speaker 1: They take you all the way back to the late 1700s.
• 54:29
  Speaker 1: So it's a frontier feeling where this is more of a modern, aged but ancient kind of whatever with how they do their labels.
• 54:39
  Speaker 1: They've always done their labels the same on a press.
• 54:42
  Speaker 1: That's from the late 50s, early 60s, and they still create the labels there on those type presses.
• 54:51
  Speaker 1: They haven't, you know, and they do it right there on site, you know.
• 54:57
  Speaker 1: So it's a really unique experience, well worth it, there's no doubt.
• 55:05
  Speaker 1: And it's beautiful.
• 55:06
  Speaker 1: The grounds are absolutely stunning out there.
• 55:09
  Speaker 1: Uh, it represents Kentucky in so many different ways.
• 55:13
  Speaker 1: So, uh, is that?
• 55:17
  Speaker 1: Let's see what's his name.
• 55:19
  Speaker 1: Fez wants me to rate it okay.
• 55:22
  Speaker 1: So if I was gonna barrel, bang it, uh, we do that.
• 55:26
  Speaker 1: But you know that's based off of four categories.
• 55:29
  Speaker 1: You could give each one, four, two of them, you can give five, and one specific category you can give for a special.
• 55:36
  Speaker 1: But up up, you could give up to 19 out of 18 points.
• 55:41
  Speaker 1: So if I'm going to be honest, the no's I should.
• 55:47
  Speaker 1: Basically, I'm picking up too much.
• 55:50
  Speaker 1: Let me see if I can get something else here.
• 55:51
  Speaker 1: Yeah, I'm going to just pull this out of nowhere and I'm going to put some in there.
• 55:57
  Speaker 1: I'll drink that a little bit later.
• 55:59
  Speaker 1: Let me see if I can get the nose I'm getting too much of.
• 56:02
  Speaker 1: I picked up.
• 56:03
  Speaker 1: I poured it in the glass that had the scotch, the doers, and when you do that, you do know, you can know exactly what you do.
• 56:11
  Speaker 1: So let's put those out.
• 56:13
  Speaker 1: We talked about the differences.
• 56:15
  Speaker 1: Get those out.
• 56:15
  Speaker 1: We're on here, get that over here and then I'll nose.
• 56:20
  Speaker 1: There's a lot of caramel but there's a little bit of ethanol.
• 56:33
  Speaker 1: So if I was to rate the nose, I would give this three barrel bashes out of four.
• 56:39
  Speaker 1: Now let's try that one more time.
• 56:55
  Speaker 1: It's fantastic.
• 56:57
  Speaker 1: Viscosity at 113 for a makers.
• 57:00
  Speaker 1: I'm excited.
• 57:01
  Speaker 1: Um, this isn't, this isn't like a private select where there's all different.
• 57:05
  Speaker 1: This is one specifically with these oaks.
• 57:08
  Speaker 1: So we are talking about like a double oak and ooh, there we go.
• 57:19
  Speaker 1: If you're talking, that's a really nice mouthfeel.
• 57:28
  Speaker 1: I would give this as far as the viscosity or, oh my God, the body, I would have to give it a four on the body.
• 57:47
  Speaker 1: It's pretty good.
• 57:49
  Speaker 1: Now, on the taste of this, if you like a oaky chardonnay, you're going to absolutely love this, but for me it's weird.
• 58:12
  Speaker 1: So you pick up the caramel and then there's this like fresh apple thing that happens before it turns to chocolate and then it finishes like jack dan.
• 58:25
  Speaker 1: That maple that you're talking about is exactly the finish.
• 58:28
  Speaker 1: On Jack Daniels.
• 58:29
  Speaker 1: So if you live at Jack Daniels, in my opinion, and I'm going to say, uh, what, walker, I I'm going to ask you, what do you think?
• 58:38
  Speaker 1: I'm going to say that's unique.
• 58:42
  Speaker 1: I do like Jack Daniels.
• 58:44
  Speaker 1: I don't love Jack Daniel Daniels, but this is a version of it with chocolate and caramel, so let of.
• 59:20
  Speaker 1: I'm gonna give it a four on taste.
• 59:34
  Speaker 1: So I would give it three, four, four, eight, eleven and the finish.
• 59:36
  Speaker 1: So I give this a 15 of 18.
• 59:38
  Speaker 1: Um, the what makes it 15 of 18 is the taste.
• 59:41
  Speaker 1: Uh, I would say, if I'm being honest, this hits home as a really so.
• 59:50
  Speaker 1: There's.
• 59:51
  Speaker 1: So Maker's Mark, a lot of times, is really caramelly and I love that about Maker's Mark.
• 59:56
  Speaker 1: This isn't overly caramelly, the maple leading back to the chocolate.
• 1:00:10
  Speaker 1: It tastes a lot more like a big Kentucky bourbon, opposed to the dessert bourbons that I refer to.
• 1:00:13
  Speaker 1: That are always sweeter, more caramelly, based off the corn.
• 1:00:17
  Speaker 1: But this one holds its own to be a damn good bourbon, just straight bourbon, just straight bourbon.
• 1:00:25
  Speaker 1: So you're right, walker, it has a lot of dark chocolate.
• 1:00:33
  Speaker 1: At least it's not leather.
• 1:00:34
  Speaker 1: It could have leather and oak flavors that that dark chocolate takes over, which I like.
• 1:00:42
  Speaker 1: And the spice you refer to it as spice spice.
• 1:00:44
  Speaker 1: I just refer to it as general bourbon flavor.
• 1:00:50
  Speaker 1: There's a couple cave hill Jim Beam.
• 1:00:52
  Speaker 1: When you're drinking regular Jim Beam or you're drinking cave hill, you're drinking bourbon that's not too sweet, it's not a dessert bourbon, it's not whatever, and it just has a flavor and there's a little bit of sweetness, but it's in.
• 1:01:04
  Speaker 1: It's.
• 1:01:05
  Speaker 1: It's right behind what you would think when you're in a rickhouse and you smell all those bourbons aging what bourbon should taste like.
• 1:01:15
  Speaker 1: So that's what I, so I give it a 15 out of 18.
• 1:01:19
  Speaker 1: Is that good enough?
• 1:01:20
  Speaker 1: Uh, it's.
• 1:01:21
  Speaker 1: It's a good bottle.
• 1:01:22
  Speaker 1: Uh, it's a good bottle, fez.
• 1:01:25
  Speaker 1: I mean, honestly, if you're at Baker's Mark, I was there the last weekend, so two weekends ago, and I would definitely pick this bottle up if I didn't.
• 1:01:36
  Speaker 1: It was there and I didn't have to pick it up because I already had it.
• 1:01:39
  Speaker 1: I'm glad I opened it At a 113 proof.
• 1:01:45
  Speaker 1: It does the trick too.
• 1:01:45
  Speaker 1: It's pretty nice.
• 1:01:45
  Speaker 1: So I don't know why I did that.
• 1:01:47
  Speaker 1: I'm going to put that in there.
• 1:01:48
  Speaker 1: So I gave it a nice rating and we should end this for the audio.
• 1:01:59
  Speaker 1: But everybody on Facebook and YouTube, if you want to hang out, I have no problem with everybody hanging out for a little bit longer, but the audio we got to stop recording in a sec.
• 1:02:09
  Speaker 1: I got to finish this up.
• 1:02:12
  Speaker 1: So I hope I was able to give you guys a little bit of guide to the difference between bourbon and other whiskeys.
• 1:02:20
  Speaker 1: Some, I mean, even if you drink Crown Royal, there's an aspect of that used barrel that they can use and the aging in that colder climate that doesn't make it such a dessert whiskey Plus, its proof is not like what a lot of bourbons are, which is fine.
• 1:02:44
  Speaker 1: Okay, and I'm not going to say Crown Royal is a bad whiskey, but when you're talking Canadian whiskey, you just don't have quite as much complexity in the flavors.
• 1:02:56
  Speaker 1: It's more of that one standard.
• 1:02:59
  Speaker 1: You know flavor.
• 1:03:01
  Speaker 1: What else did we try?
• 1:03:02
  Speaker 1: Fez?
• 1:03:03
  Speaker 1: Let me finish this up real quick with ending it and then stay on, because on YouTube and Facebook and we'll keep going for a little bit longer Everybody know that this is not the end of Facebook and YouTube, all right, so remember everybody.
• 1:03:25
  Speaker 1: Thanks for joining us tonight.
• 1:03:27
  Speaker 1: That was a lot of fun.
• 1:03:28
  Speaker 1: Greg Schneider hey, matt, it wasn't his favorite expression.
• 1:03:34
  Speaker 1: We could talk about that once I'm gone.
• 1:03:36
  Speaker 1: Walker, thanks as always.
• 1:03:37
  Speaker 1: Greg Schneider, I really appreciate it.
• 1:03:39
  Speaker 1: John Ritt, all the people, even Fez on YouTube, I really appreciate, appreciate.
• 1:03:47
  Speaker 1: Uh is a good drink.
• 1:03:49
  Speaker 1: Yeah, I agree.
• 1:03:50
  Speaker 1: Um, but for right now we're gonna end the audio part of our podcast, but not youtube and facebook.
• 1:03:59
  Speaker 1: We'll keep talking because youtube is on fire tonight.
• 1:04:02
  Speaker 1: So I'm really excited about that and so, remember everybody.
• 1:04:08
  Speaker 1: Uh, thanks for joining us.
• 1:04:09
  Speaker 1: We have, um, uh, a bunch of stuff coming up.
• 1:04:13
  Speaker 1: Uh.
• 1:04:14
  Speaker 1: March 7th, we will be at Maker's Mark uh with Rob Samuels doing a podcast live on that Friday.
• 1:04:21
  Speaker 1: Also, hopefully Saturday 1st, we're going down to Middle West.
• 1:04:27
  Speaker 1: We haven't been there in over a year now, because I just got the notice on Facebook last week that it's been a year and we'll see what Ryan Lang has set up a year later, because I can't wait to get down there.
• 1:04:41
  Speaker 1: His vision is fantastic.
• 1:04:44
  Speaker 1: Great, owner.
• 1:04:47
  Speaker 1: What's happening there?
• 1:04:49
  Speaker 1: We'll update you on that on Saturday February 1st.
• 1:04:52
  Speaker 1: And, just coming up, we will be doing a couple different podcasts and tasting.
• 1:04:59
  Speaker 1: We got Penelope to taste.
• 1:05:03
  Speaker 1: We've got Heaven's Door coming up.
• 1:05:07
  Speaker 1: So those are all the different things that are happening in the future.
• 1:05:10
  Speaker 1: But, uh, make sure, uh, that you check us out on facebook, instagram, youtube and x and also all the major podcast formats, including apple I, iheart and Spotify.
• 1:05:28
  Speaker 1: Even if you're a gamer on Deezer, we're there.
• 1:05:30
  Speaker 1: You find a place to listen to us.
• 1:05:33
  Speaker 1: We're there, watch us.
• 1:05:34
  Speaker 1: It's great, remember, no matter what, like, listen, comment and subscribe and leave good feedback.
• 1:05:42
  Speaker 1: It's very much appreciated.
• 1:05:44
  Speaker 1: We keep growing.
• 1:05:45
  Speaker 1: We, we love the audience, we love you guys.
• 1:05:48
  Speaker 1: Uh, this is why we do it, so you guys can see what the difference.
• 1:05:52
  Speaker 1: Come up with great subjects.
• 1:05:53
  Speaker 1: If you have anything you want us to cover, let us know in the comments.
• 1:05:57
  Speaker 1: And then also remember that wwwscotchie bourbon boyscom is for all things Scotchie Bourbon Boys Mainly, get one of these Glen Karens.
• 1:06:09
  Speaker 1: These are awesome drinking.
• 1:06:11
  Speaker 1: These are awesome tasting glasses.
• 1:06:14
  Speaker 1: I love them and I love to send them out to friends.
• 1:06:18
  Speaker 1: Sent one out to Robert, two out to Robert today.
• 1:06:22
  Speaker 1: And just remember good bourbon equals good times and good friends.
• 1:06:30
  Speaker 1: Make sure you don't drink and drive.
• 1:06:32
  Speaker 1: Drink responsibly and live your life uncut and unfiltered.
• 1:06:42
  Speaker 1: Little steve-o's gonna take us out.
• 1:06:45
  Speaker 1: Remember facebook and youtube.
• 1:06:47
  Speaker 2: I'm not leaving oh, show me the way to the next whiskey bar.
• 1:07:05
  Speaker 2: Oh, don't ask why.
• 1:07:07
  Speaker 2: Oh don't ask why.
• 1:07:10
  Speaker 2: Show me the way to the next whiskey bar.
• 1:07:15
  Speaker 2: Oh don't ask why.
• 1:07:18
  Speaker 2: Oh don't ask why.
• 1:07:21
  Speaker 2: For if we don't find our next whiskey bar, I tell you we must die.
• 1:07:29
  Speaker 2: I tell you we must die.
• 1:07:32
  Speaker 2: I tell you, I tell you, I tell you we must die.