Latest / The Scotchy Bourbon Boys / Bourbon and whiskey Adventures in Bardstown: Tasting, Pairing, and Cornhole Fun

Transcript

Bourbon and whiskey Adventures in Bardstown: Tasting, Pairing, and Cornhole Fun · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Power Voice fans?
• 1:01
  Speaker 3: this is Alan Bishop of If you have Ghosts, you have.
• 1:04
  Speaker 1: Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's.
• 1:08
  Speaker 3: Alchemist of the Black Forest but if you're at all interested in the 14th.
• 1:12
  Speaker 2: High Strangers then you should tune into my new podcast.
• 1:19
  Speaker 1: If you have ghosts, you have everything Available now.
• 1:22
  Speaker 1: I was going to say put it over there Google podcast.
• 1:27
  Speaker 1: That's why it ended up no.
• 1:32
  Speaker 4: See, you do what you think is best A little to the right, a little higher, a little low.
• 1:39
  Speaker 5: It literally said reconnect.
• 1:43
  Speaker 2: It'll be good, and then it'll let it go and it'll say reconnect, I can't even.
• 1:47
  Speaker 2: Yeah, now it's on.
• 1:50
  Speaker 4: Oh, there it is All right Making it work.
• 1:53
  Speaker 5: It is what it is, yeah.
• 1:56
  Speaker 2: Facebook gets a better show.
• 1:59
  Speaker 1: That's all right.
• 2:00
  Speaker 5: Oh, it's reversed.
• 2:01
  Speaker 5: Yeah, not from that.
• 2:04
  Speaker 5: It isn't.
• 2:04
  Speaker 5: We've got to flip the camera, that's alright.
• 2:05
  Speaker 5: Oh, it's reversed, not from that it isn't.
• 2:05
  Speaker 2: We gotta flip the camera.
• 2:06
  Speaker 1: No no no, it's fine, trust me.
• 2:08
  Speaker 4: It's gonna go back.
• 2:09
  Speaker 4: We're doing the truck Not even on us.
• 2:15
  Speaker 1: Yeah, that should be okay.
• 2:16
  Speaker 1: It's just you're behind, it's just lagging.
• 2:21
  Speaker 5: Is it?
• 2:22
  Speaker 4: Oh yeah, it does.
• 2:23
  Speaker 4: It's just your behind.
• 2:23
  Speaker 4: It's just lagging, is it?
• 2:24
  Speaker 4: Oh yeah, it does, it's behind.
• 2:25
  Speaker 4: There we go.
• 2:27
  Speaker 2: Yeah, I'm tracking.
• 2:28
  Speaker 2: It's behind, I'm with you, it just hasn't loaded on mine.
• 2:36
  Speaker 4: Do it?
• 2:37
  Speaker 4: Look like it's doing it?
• 2:38
  Speaker 4: No, because it.
• 2:39
  Speaker 4: I would reload it up and reload it in and I guarantee you, it's just yeah, because that's a completely different view from where it's at now.
• 2:54
  Speaker 1: All right hell yeah, we are live from Bardstown Kentucky at.
• 3:01
  Speaker 1: Oh really, it's just like.
• 3:03
  Speaker 1: This is just a fun experience.
• 3:04
  Speaker 1: Hi from Bardstown Kentucky.
• 3:05
  Speaker 1: Oh really, this is just a fun experience.
• 3:07
  Speaker 1: That's my jam.
• 3:07
  Speaker 1: All right, you played that for me, didn't you?
• 3:09
  Speaker 1: Where the heck is it?
• 3:11
  Speaker 2: I think you did.
• 3:12
  Speaker 2: I think you made it all this way.
• 3:13
  Speaker 2: You needed to have it.
• 3:14
  Speaker 2: There you go.
• 3:16
  Speaker 1: Oh, come on, Lord, have mercy, you don't know how to turn it off.
• 3:20
  Speaker 1: No, because the music app is buried.
• 3:24
  Speaker 2: We're having too much fun.
• 3:25
  Speaker 2: Everybody Bear with us for a second and we're going to be back.
• 3:28
  Speaker 1: That's for the end of it.
• 3:29
  Speaker 1: That's for the end of it.
• 3:30
  Speaker 1: Welcome to another exciting podcast of the Scotchy Bourbon Boys and why is it exciting?
• 3:38
  Speaker 4: Because we are here in Bardstown, kentucky, but we have Matt Lison from Cleveland on the rocks.
• 3:45
  Speaker 4: That's what I was getting to.
• 3:48
  Speaker 4: We meet more and you didn't let me finish.
• 3:50
  Speaker 1: We meet more in Kentucky than we do in Ohio it's true, and we live an hour.
• 3:54
  Speaker 3: Matt Lison from Cleveland on the rocks.
• 3:57
  Speaker 4: Yes, sir, all right, who else is here?
• 3:59
  Speaker 4: Uh, tiny, he's here.
• 4:03
  Speaker 1: Oh, we got ct and we got walker hey everybody yeah, you see the excitement off that one yeah, so excited, so excited.
• 4:13
  Speaker 5: All right, so I'm just gonna do a.
• 4:15
  Speaker 1: We're live youtube, maybe, and we are live facebook, so that's going good as long as the microphones keep working, they could die at any moment uh.
• 4:22
  Speaker 1: So if they do, we'll pull out and we'll get the right uh thing happening.
• 4:27
  Speaker 1: What you sick fucks all right, don't even look at me.
• 4:33
  Speaker 4: Yeah, I'll just leave that right there.
• 4:35
  Speaker 1: Yeah, exactly exactly, but remember wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 4:41
  Speaker 1: Scotchy bourbon boys t-shirts glenn kirns and Scotchie Bourbon Balls that are available at the moment.
• 4:48
  Speaker 4: The Ball Edition.
• 4:49
  Speaker 1: Oh yeah, They've been big hit down here, haven't?
• 4:52
  Speaker 4: they.
• 4:52
  Speaker 1: Oh yeah, you haven't even had one, have you.
• 4:56
  Speaker 5: No, you didn't give me one, I don't give one.
• 4:57
  Speaker 4: Because you know what you do.
• 4:58
  Speaker 5: You Because you know what you do you try to screw me over and you give me those damn ones with the white chocolate on them?
• 5:03
  Speaker 5: Wait a minute.
• 5:03
  Speaker 5: I want those ones.
• 5:04
  Speaker 1: No, just so you know Chocolate, not white chocolate.
• 5:08
  Speaker 4: I would not.
• 5:09
  Speaker 4: I brought you one from Whiskey Thief Distillery.
• 5:12
  Speaker 5: Oh, thank you very much.
• 5:13
  Speaker 5: It's a little smug.
• 5:13
  Speaker 5: Whiskey Thiefs are actually probably, you know.
• 5:17
  Speaker 4: Yeah, they're okay.
• 5:18
  Speaker 4: They're right up there the best thing is because our you know what walter brought me one you didn't bring me, I don't know.
• 5:27
  Speaker 1: I got you one right.
• 5:27
  Speaker 1: It's roxy who has them under lock and key if you haven't noticed.
• 5:31
  Speaker 1: Every time she walks out she's got a pack.
• 5:33
  Speaker 1: I know I don't even know where they are, and what's pretty nice matt is.
• 5:36
  Speaker 5: everywhere we go they come out with this like nice assorted tray, like it's like going to uh, I don't know a candy store and this tray full of all these delicious chocolates.
• 5:46
  Speaker 5: And they walk by you and they give them to everybody else but me.
• 5:52
  Speaker 4: And the thing is, everybody they give them to is like oh, I can't open these right now.
• 5:58
  Speaker 4: We're taking these home.
• 6:01
  Speaker 3: Wait, chris has to be looking at him, like giving him that eye I think he's scaring him away from us.
• 6:08
  Speaker 1: I think I'm just gonna tell you it's just based on your performance of how much whiskey, uh, how much bourbon balls you're gonna get.
• 6:16
  Speaker 1: So, oh, it's just like it's a paid kind of thing that works.
• 6:20
  Speaker 1: Then my truck should be full.
• 6:22
  Speaker 5: Yeah, at the end of the day, maybe it will be.
• 6:23
  Speaker 4: I agree.
• 6:24
  Speaker 4: Maybe Roxy has a box day for you.
• 6:32
  Speaker 5: Maybe she has a case box day.
• 6:32
  Speaker 5: Well, we won't talk about that.
• 6:33
  Speaker 5: The sad thing is, since we made those two batches.
• 6:37
  Speaker 1: we made 200 of them and I got to eat one broken one.
• 6:42
  Speaker 4: That's it.
• 6:42
  Speaker 4: Honestly, in Roxy's defense she made 200 of them.
• 6:47
  Speaker 4: He just like scooped them and handed them to her.
• 6:49
  Speaker 4: What the hell she didn't make them.
• 6:50
  Speaker 1: You didn't make them into a ball.
• 6:52
  Speaker 1: That's how it happens.
• 6:54
  Speaker 1: That's how it happens.
• 6:55
  Speaker 4: She knows the recipe.
• 6:57
  Speaker 4: She did all the work.
• 6:59
  Speaker 5: But we are in bourbon ball country like down here, like every distillery, I think, when you go they they do a tasting, they try to to put it together with chocolate, a bourbon ball, whatever, and it is a a game changer.
• 7:14
  Speaker 4: Yeah, it's a staple it's.
• 7:16
  Speaker 5: It's one of those things that when I came back from a tour one time, I went home I had chocolate chunks of dark chocolate that I used to make like cookies, whatever, and I started using that when I was drinking bourbon and it was like, oh my God, what an amazing change in the taste of everything.
• 7:35
  Speaker 5: Now a little.
• 7:37
  Speaker 5: You know it steers you in a certain direction.
• 7:40
  Speaker 5: But man, it's good man.
• 7:43
  Speaker 3: I'll tell you what I won some at your Christmas party this year.
• 7:45
  Speaker 3: Yeah, they didn't make it home and I didn't get to do anything.
• 7:48
  Speaker 3: But they were very good and, Roxy, you make some amazing stuff.
• 7:51
  Speaker 3: That was fantastic.
• 7:52
  Speaker 3: I'm hoping to get one after we're done here.
• 7:54
  Speaker 5: That'd be awesome.
• 7:55
  Speaker 5: Could you make that happen for us, Jeff?
• 7:56
  Speaker 5: Could we please have a bourbon ball while we're done?
• 7:59
  Speaker 1: here you are absolutely talking to the wrong person.
• 8:02
  Speaker 3: That's why I looked into the camera and I asked Roxy.
• 8:04
  Speaker 3: I didn't ask Jeff, I asked Roxy.
• 8:06
  Speaker 3: I will use the influence.
• 8:07
  Speaker 2: I have built up over several days.
• 8:09
  Speaker 2: There you go To try to make that happen.
• 8:11
  Speaker 5: So wait a minute.
• 8:12
  Speaker 2: You say influence, I say Maker's Mark Seller Age 2023 is what you'll use.
• 8:21
  Speaker 3: I was trying not to say bribery, that's a good call, but you went down that way.
• 8:24
  Speaker 5: So, okay, we'll get some bourbon balls, jeff, yeah, tying on it.
• 8:29
  Speaker 1: Remember follow us on Facebook, Instagram, YouTube and X, and then all the major podcast formats, and then I got through that Barely.
• 8:40
  Speaker 1: I knew this was going to be some kind of fucked up podcast but you can put on there the.
• 8:45
  Speaker 1: The viewer with the most comments or something can get the pack sent to them yeah, right, it's, we're in, we're right now, we're maybe in a year, wow no, okay you can actually act like, but these, these have been these.
• 9:00
  Speaker 5: go, matt, hold on a second Hold on, matt, we can't get them when we're sitting here.
• 9:05
  Speaker 5: How are they going to get them sent to?
• 9:07
  Speaker 3: them.
• 9:07
  Speaker 3: I'm moving the bat.
• 9:08
  Speaker 3: Roxy's going to give me one when I'm done.
• 9:09
  Speaker 3: I'm going to take that bat and I think I'm going to win that.
• 9:12
  Speaker 1: Yeah, you're not us.
• 9:14
  Speaker 1: Yeah, he's an outside influence so we need she's giving them to the people that can help.
• 9:20
  Speaker 5: I'm hogging the bathroom tomorrow and I'll get one.
• 9:22
  Speaker 5: She's giving them only to be honest with you.
• 9:25
  Speaker 3: I don't know like a bribe I've had them all, but I feel like I don't know.
• 9:32
  Speaker 4: I'm a white chocolate guy man, it is what it is yeah, see you, gotta make just like whiskey you gotta make it for everybody actually so, is uh serendipity chocolate fountain, as they uh were scrolling through and all of a sudden heard the words white chocolate.
• 9:45
  Speaker 4: And now they're tuning in.
• 9:46
  Speaker 4: Oh excellent, so wait a minute serendipity chocolates.
• 9:49
  Speaker 5: Are you a white chocolate?
• 9:51
  Speaker 2: yes, milk chocolate it seems dark chocolate I'm betting that they're all of the above I knew what you were gonna ask dude, I knew I'm like he didn't read the comment.
• 10:02
  Speaker 1: So, gar, what is it?
• 10:04
  Speaker 1: Cheer Deli, white chocolate.
• 10:06
  Speaker 1: We're not talking about just any white chocolate, we are talking about Cheer Deli.
• 10:10
  Speaker 1: We spent months on picking the right chocolate, how it dips, the creaminess of the chocolate, the taste of the chocolate.
• 10:22
  Speaker 1: These are, we're these.
• 10:22
  Speaker 1: These are, we're no these these are Walter Walter you definitely got some, Walter.
• 10:32
  Speaker 3: can we get one?
• 10:32
  Speaker 3: That'd be cool.
• 10:35
  Speaker 2: Walter gave us bourbon.
• 10:37
  Speaker 2: We gave him bourbon bowls.
• 10:38
  Speaker 1: So I gotta, I gotta respect that Nice, I gotta respect that.
• 10:41
  Speaker 1: Yeah.
• 10:42
  Speaker 1: Yeah, that's the way it works, and Serendipity says I am dark, milk and white.
• 10:47
  Speaker 5: We tend our chocolate to match themes, all right, hey, that's awesome.
• 10:51
  Speaker 5: I think chocolate's like bourbon no-transcript because I'm thinking that dark chocolate probably doesn't turn orange.
• 11:09
  Speaker 5: Matt, you can't really see the orange in there it's just going to be brown chocolate.
• 11:13
  Speaker 1: It just has to be processed.
• 11:15
  Speaker 1: I've known a smart man, I've converted dark or milk chocolate to orange.
• 11:22
  Speaker 4: Let's get into the next subject Shut up.
• 11:27
  Speaker 2: So about these pours so?
• 11:28
  Speaker 3: we haven't had one pour yet.
• 11:29
  Speaker 3: Yeah, exactly.
• 11:31
  Speaker 1: We need something in the glass.
• 11:32
  Speaker 1: What are we having?
• 11:32
  Speaker 1: What are we having?
• 11:35
  Speaker 5: We have three bottles here today that are, you know, what most people would say is bottom shelf stuff.
• 11:41
  Speaker 3: You know, you've got to go scrounging along the bottom of your shelf to find this stuff.
• 11:45
  Speaker 4: I can't believe these guys set these bottles up.
• 11:47
  Speaker 1: I will say that what we are missing is the barrel-bashed bourbon.
• 11:52
  Speaker 1: So far of the year that received a 20 out of 18 and a 19 out of 18 for a total score of the highest score that we've ever given the Cellar Age Makers Mark.
• 12:05
  Speaker 1: And we are missing that here because of some political problems.
• 12:09
  Speaker 5: Yeah, I can't believe that we couldn't get that and bourbon balls here right now.
• 12:14
  Speaker 3: And, mind you, they're only 10 steps down.
• 12:16
  Speaker 5: We're literally around the corner.
• 12:18
  Speaker 5: That is true.
• 12:19
  Speaker 1: But we got.
• 12:20
  Speaker 1: Let's analyze what we've got tonight.
• 12:23
  Speaker 1: And then what?
• 12:24
  Speaker 1: Which one do you want to actually barrel bash?
• 12:27
  Speaker 1: And we have some exciting news that we are going to be barrel bashing.
• 12:31
  Speaker 1: Um, we're going to have a new sponsorship aspect.
• 12:37
  Speaker 1: Now shout out to our sponsor here.
• 12:40
  Speaker 1: Um, now that we're at, you know, at the kentucky bourbon festival, whiskey thief distillery fantastic place fantastic watching right now, yeah yeah, if you're coming down, you're anywhere near in the frankfurt area, it's a must.
• 12:55
  Speaker 1: You're on a barrel pick, you're having a blast, yeah, uh, you know everything's.
• 13:00
  Speaker 1: You know reasonable you.
• 13:02
  Speaker 1: You can leave with the bottle.
• 13:03
  Speaker 1: You can leave with the 375 milliliter bottle.
• 13:06
  Speaker 1: You can uh, taste the all the different whiskeys they have there, and bourbon, the bourbons in the rise, and then usually, I believe, in your tasting glass you do have a bourbon ball oh yeah, I think that's there absolutely, and you want to make sure you leave with it and then you also leave with the glass.
• 13:23
  Speaker 1: I mean, it's just a great experience.
• 13:25
  Speaker 1: Uh, when we were there this past, on the way down there, what they?
• 13:29
  Speaker 1: They got cornhole.
• 13:30
  Speaker 4: They got a fire pit going they had live music they've got the food the food is amazing, the food truck that they had most awesome food truck I've ever seen ever.
• 13:41
  Speaker 4: Yeah, send me an address.
• 13:43
  Speaker 4: I want to play cornhole and drink whiskey.
• 13:45
  Speaker 3: I'd like to play cornhole with Walter on my way home, that'd be great.
• 13:48
  Speaker 1: Oh yeah, well, walter will come down there and the music is top notch, so whiskey-thick distillery fantastic.
• 13:54
  Speaker 1: Then we also have….
• 13:56
  Speaker 4: And you actually get a tour actually, because you're doing everything right there where the still is, the mash bats and everything, yeah, so you're getting a tour of the distillery.
• 14:05
  Speaker 4: You're getting to see from the barrels and taste them.
• 14:07
  Speaker 4: All the other exciting stuff you get to do.
• 14:11
  Speaker 1: Get your shit together there.
• 14:12
  Speaker 4: Nash and we need to play cornhole.
• 14:13
  Speaker 4: Is it a brother?
• 14:14
  Speaker 1: stillery or a sister stillery, a sister stillery A what A sister stillery.
• 14:19
  Speaker 2: Why are y'all picking on Nash right now?
• 14:22
  Speaker 5: I don't know that just was random.
• 14:25
  Speaker 3: I feel like you need a pour and Nash is using another pour and he's going to clear up it's going to be all right.
• 14:28
  Speaker 5: Exactly, we got Whiskey Thief.
• 14:32
  Speaker 1: We got the Spirit of French Lick.
• 14:33
  Speaker 1: Always good to have some backup French Lick.
• 14:35
  Speaker 5: Indiana Around these guys anyway, fantastic.
• 14:37
  Speaker 1: Which we just did a barrel pick with them.
• 14:41
  Speaker 1: Lillian Sinclair and William Dalton Matt's down here to pick up his.
• 14:47
  Speaker 1: So you know, anytime you see us, ask us.
• 14:51
  Speaker 1: I'll always have a taster bottle if you're interested.
• 14:54
  Speaker 1: What Alan Bishop did there at the Spirit of French Lick was fantastic.
• 14:59
  Speaker 1: He's moved on.
• 15:00
  Speaker 1: He's at Old Homestead Distillery, but we were able to pull those two bottles out right before he left and they are fantastic.
• 15:07
  Speaker 1: I'm here to tell you.
• 15:08
  Speaker 1: But the Spirit of French Lick has been a sponsor of ours from the beginning, and so fantastic.
• 15:14
  Speaker 1: And then also we have Rosewood Bourbon and Rye.
• 15:19
  Speaker 1: Jason Giles resides in Texas, but he brings Kentucky and Indiana aged bourbon down to Texas ages it for a season and then he basically bottles that and he's got single barrels, he's got his bourbon blend and he's got his rye blend.
• 15:42
  Speaker 1: BourbonOutfitterscom if you're interested in that.
• 15:44
  Speaker 1: But I'm telling you, when I tasted that bourbon both the Indiana and the Contexian he calls it was fantastic, actually right here, if you're watching.
• 15:57
  Speaker 1: The two bottles are right there on my shelf.
• 15:59
  Speaker 1: They're gone now, but they're there for the pictures.
• 16:02
  Speaker 1: They were so good.
• 16:03
  Speaker 1: Check that out.
• 16:07
  Speaker 1: That is the original bourbon that got Andy Dufresne arrested with his fingerprint.
• 16:16
  Speaker 1: That's the bottle of whiskey he was drinking in the Shawshank.
• 16:20
  Speaker 3: Redemption.
• 16:21
  Speaker 1: I got you Check that out Also Alan Bishop.
• 16:22
  Speaker 1: Redemption I got you Dang.
• 16:23
  Speaker 1: All right, check that out.
• 16:23
  Speaker 1: And then also Alan Bishop If you have Ghosts, you have Everything.
• 16:27
  Speaker 1: And One Piece of the Time Distilling Institute Fantastic, fantastic podcast that he does.
• 16:34
  Speaker 1: Right now he started a new If you have Ghosts, you have Anything.
• 16:37
  Speaker 1: Listen to it, because he combines spirits and spirits, the afterlife, the occult, with the distilling history fantastic.
• 16:45
  Speaker 1: So there we go, we got that covered.
• 16:47
  Speaker 1: But then we also are going to have we don't have anybody actually sponsoring, but we are going to do barrel bashing at least once a week.
• 16:54
  Speaker 1: We're going to bring that back and we're going to have a barrel bashing sponsor so that we are going to have that sponsored soon and, and I think the deal's almost cut, but I'm excited to do that We'll see what happens.
• 17:05
  Speaker 5: I think we're excited to do some barrel bashing of all these bottles.
• 17:11
  Speaker 5: We talk a lot about the distilleries but we don't really get into specific bottles a lot.
• 17:16
  Speaker 5: We haven't been barrel bashing late.
• 17:19
  Speaker 4: We've gotten away from it.
• 17:20
  Speaker 5: We're going to do that.
• 17:22
  Speaker 4: We're going to do it.
• 17:23
  Speaker 1: I mean, if you want to know the barrel bashing, absolutely you know the barrel bashing uh system, for you know the rating system that we have here.
• 17:32
  Speaker 1: It goes all right.
• 17:33
  Speaker 1: So we are a little bit unique.
• 17:35
  Speaker 1: It's evolved over time.
• 17:37
  Speaker 1: Um, initially it was four categories.
• 17:40
  Speaker 1: It was your, your nose, body, taste and finish, and we used to give four points per category.
• 17:49
  Speaker 3: And then, when I was, podcasting with Roxy.
• 17:51
  Speaker 1: We started this.
• 17:52
  Speaker 1: It first started as a butt up, an actual butt up.
• 17:56
  Speaker 1: But then it ended up as a butt up up, so that is one category you think is exceptional, you can add an extra point.
• 18:06
  Speaker 1: So if you're given, if it's a four and you think, you can add one more point.
• 18:09
  Speaker 1: But we also decided that if a bourbon nosed and it didn't smell good but it tasted fantastic, then the taste was more important than the smell.
• 18:21
  Speaker 1: So we allow for five points on taste and finish because those are very important compared to the body and the, the nose.
• 18:30
  Speaker 1: In my opinion, body is you can have the shittiest tasting bourbon with a great body.
• 18:36
  Speaker 1: It just means your whole mouth's filled with shit you know a shitty bourbon so it's not that important, but I think a good bourbon having it.
• 18:45
  Speaker 1: You know that's why we do it, that viscosity.
• 18:47
  Speaker 1: You know what, how it looks in the glass and you know what it does, so that's important.
• 18:51
  Speaker 1: But you can get a total of uh, that's 18 points with a but up up, so the perfect is a 19, but with that cellar age I broke the rules, like tiny has known to and I gave two, put up ups on that seller age.
• 19:04
  Speaker 1: Yes, you do, they both were exceptional.
• 19:06
  Speaker 1: Yeah, so it's, it can happen sometimes it can happen I I, in the end, can make the final ruling with the ladle.
• 19:15
  Speaker 5: Oh, tonight we have a ladle for a head, so so we're gonna barrel, bash one of them.
• 19:18
  Speaker 5: One of them, we're going to pick one to barrel bash?
• 19:24
  Speaker 4: I don't think we can barrel.
• 19:25
  Speaker 1: Bash all of them, unless you really want to.
• 19:27
  Speaker 3: No.
• 19:27
  Speaker 1: Should we turn this into like a Thor thing?
• 19:29
  Speaker 1: No, Bam boom.
• 19:31
  Speaker 5: Ever get too harder.
• 19:33
  Speaker 3: Yeah.
• 19:35
  Speaker 5: There's one there that's going to barrel, bash that cellar.
• 19:39
  Speaker 5: Aged out the window.
• 19:41
  Speaker 1: Maybe Are we going to get to try, we never know, yeah, that's what I'm wondering we try it, it turned it.
• 19:47
  Speaker 1: It's something.
• 19:48
  Speaker 1: It makes some men not men for a while, but it turns them into mario kart.
• 19:54
  Speaker 1: So for those of you who are keeping score, the maximum used to be a 16 out of 16 is now a 19 out
• 19:59
  Speaker 3: of 19 with a barrel, bash times two.
• 20:03
  Speaker 2: But it's an 18 normally with one barrel bash, but for exceptional things we can break the rule.
• 20:08
  Speaker 2: Tiny can break the rule.
• 20:10
  Speaker 1: Well, you're allowed, everybody's allowed one but up.
• 20:12
  Speaker 1: And then what we do is we take an average score of all of ours for the final Saatchi Bourbon.
• 20:19
  Speaker 5: Boys rating.
• 20:19
  Speaker 5: Okay, all right.
• 20:20
  Speaker 4: So are we going to do this?
• 20:21
  Speaker 4: Old Fitzgerald, 13 year, I think we are All right.
• 20:26
  Speaker 1: So we're going to bash the 13 year, okay.
• 20:29
  Speaker 3: And then we'll sip on these other ones.
• 20:30
  Speaker 2: Can you show the bottle to our lovely viewers.
• 20:32
  Speaker 2: So let's talk about the bottle real quick.
• 20:34
  Speaker 2: Yeah, talk about it and talk about the whiskey.
• 20:35
  Speaker 5: So Old Fitz 13.
• 20:36
  Speaker 5: If you've seen it, this is a VVS.
• 20:40
  Speaker 5: It is not a typical release for old fits.
• 20:44
  Speaker 5: That's very, very special yes.
• 20:52
  Speaker 5: This is a once-in-a-lifetime bottle that will never exist again.
• 20:54
  Speaker 5: It is pre-Heaven Hill fire.
• 20:55
  Speaker 5: So, if anybody knows, heaven Hill had a tragic fire at the distillery.
• 21:00
  Speaker 5: When the fire happened, shut down, didn't have a way to distill and they bought the old Bernheim distillery.
• 21:08
  Speaker 5: And when they bought Bernheim they bottled or started distilling this.
• 21:14
  Speaker 5: This was one of the distillates to come from Bernheim.
• 21:18
  Speaker 5: It's 25 years old, even though it's a 13 year old age statement.
• 21:23
  Speaker 5: That is because when it was put into the stainless steel vat they knew it was so good.
• 21:30
  Speaker 5: They wanted to wait for the right occasion to bring it back like they were not going to just release it.
• 21:34
  Speaker 5: Just to release it.
• 21:35
  Speaker 5: So it stayed in there as a 13 year old bourbon, but it is 25 years since it was taken out of the barrel.
• 21:43
  Speaker 5: Correction Put in the barrel.
• 21:45
  Speaker 2: Put in the barrel.
• 21:45
  Speaker 2: Put in the barrel, You're right.
• 21:46
  Speaker 5: Yeah Now the other thing that's amazing about this and we have had the chance to drink it, Matt, you have not.
• 21:54
  Speaker 3: I have not.
• 21:54
  Speaker 3: I have not tried this one.
• 21:56
  Speaker 5: We have had the opportunity to drink this.
• 21:57
  Speaker 5: This is a very unique bottle and the fact that that original flavor profile that bernheim gives is just different than most of the stuff you drink today.
• 22:08
  Speaker 5: It's uh, it's very unique.
• 22:10
  Speaker 5: Uh, this bottle has been sought after.
• 22:14
  Speaker 5: You'll see if you follow anybody on facebook, tiktok, instagram, people wait in line for the night before to get this bottle, and that is a fact and it's amazing.
• 22:26
  Speaker 5: I think it's $2.29 retail Well yeah, $2.29 plus tax.
• 22:33
  Speaker 5: But probably one of the bottles.
• 22:35
  Speaker 5: If you have a collection or you're like, oh man, I'm a big bourbon person, this is one you want.
• 22:40
  Speaker 5: It's pretty killer, so I'm excited to bash it.
• 22:43
  Speaker 3: So did this come to Ohio at all?
• 22:45
  Speaker 3: Does anybody know?
• 22:46
  Speaker 3: No, no, okay, I was wondering.
• 22:48
  Speaker 3: I don't remember.
• 22:49
  Speaker 3: It was a distillery release, only I believe.
• 22:53
  Speaker 1: And the other aspect about this is so you got to understand.
• 22:56
  Speaker 1: Like, if you drink let's just say someone today bottles something, that's 15 years okay you don't open it for another 10 years.
• 23:07
  Speaker 1: It's 25 years removed from when it will, but it's still a 15 year in the bottle for 10 years.
• 23:13
  Speaker 1: Right, but if you taste any dusties, they pick up a flavor in them that's very unique to all dusties, like if you're drinking a Stitzelweller from 1974 or an old Fitzgerald from 1949, like we have.
• 23:29
  Speaker 1: You know, we've tasted some.
• 23:30
  Speaker 1: Those dusties have this flavor, but they also, in a lot of cases, in my opinion, have a little bit of funk.
• 23:37
  Speaker 1: Good whiskey but a little bit of funk.
• 23:40
  Speaker 1: But you've got to understand this went into the tub at 13 year give him a fresh glass there it went into a tub at 13 year and it's just a special and they air sealed it there and they kept it for another 12 years in that tub and they bottled it.
• 24:00
  Speaker 1: So when you taste it, what you're gonna taste is very unique.
• 24:06
  Speaker 1: It's you're tasting something that was just bottled but it tastes like it was bottled 13 years ago.
• 24:13
  Speaker 1: It take actually for the 70s.
• 24:15
  Speaker 1: It's got that rich dusty, you know.
• 24:19
  Speaker 1: Uh feeling that's just fantastic unique.
• 24:23
  Speaker 1: I don't think anybody's done this.
• 24:25
  Speaker 1: I mean it's expensive as shit to take up steal.
• 24:29
  Speaker 1: That's for 13 years, just sitting there.
• 24:32
  Speaker 5: Well, I was gonna say can you imagine those?
• 24:33
  Speaker 5: Are their money makers you know that this is good and it's just sitting there and you know it's good and you still don't put it in a bottle because you're set on making it but this is what the bourbon world encompasses is patience.
• 24:48
  Speaker 5: It is not about getting it out right now for the money.
• 24:52
  Speaker 5: It's about patience, knowing that there's the right time and day to bring something like this to the table but I don't think what you need more.
• 25:00
  Speaker 2: No, I'm good so another fun fact about this whiskey if you're looking for bottles of old fitzgerald, they're color-coded.
• 25:08
  Speaker 2: So this one is crimson red or maroon red because it came from the distillery only the vvs as it was called.
• 25:14
  Speaker 2: If you're looking for the spring release, it's going to be a green label.
• 25:17
  Speaker 2: If you're looking for the fall release, when it eventually comes out, which is sometimes in the winter, it'll be a black label.
• 25:23
  Speaker 2: Just a fun little fact.
• 25:24
  Speaker 1: Okay, so Walter would like to know.
• 25:25
  Speaker 1: It has nothing to do with the Crimson Tide.
• 25:28
  Speaker 1: Walter would like to know.
• 25:29
  Speaker 1: I didn't say that.
• 25:37
  Speaker 2: Why did you have to bring that into it?
• 25:38
  Speaker 2: I wasn't going there, guys, because this has the red on it this means you can only get it at the distillery.
• 25:43
  Speaker 1: That's correct, no, it's the Alabama Crimson Tide.
• 25:45
  Speaker 1: That's what it is.
• 25:46
  Speaker 1: I did not Wow.
• 25:48
  Speaker 2: You had to go with a Wisconsin person to bring that up, by the way, alabama plays.
• 25:52
  Speaker 3: Wisconsin next weekend, no it does not mean that I'm sorry, walter, I was just repeating what he said.
• 25:57
  Speaker 1: It means it's from the distillery only.
• 26:01
  Speaker 3: That's what I said.
• 26:01
  Speaker 3: Okay, so I was right, we're good.
• 26:02
  Speaker 2: Yes, what you said.
• 26:04
  Speaker 1: I didn't have anything to do with that.
• 26:05
  Speaker 1: Hey, Matt, I'm a little bit edgy today.
• 26:07
  Speaker 3: I see that You've been attacking stuff.
• 26:10
  Speaker 2: I've been all day by these guys, they made me feel like I was out on a rock by myself, so I'm going to cheers Matt first, because this is actually both of our first time trying this.
• 26:18
  Speaker 2: Cheers Matt, cheers, cheers guys.
• 26:23
  Speaker 1: This was a really nice gift at the Brindiamo Penthouse Club that we were up there with Stacy and Randy, we did a shout out to the team from Detroit and Chicago that are doing and setting up the festival and help it run smoothly.
• 26:51
  Speaker 1: Fantastic people.
• 26:52
  Speaker 1: We got to meet them last year.
• 26:53
  Speaker 1: We today were at the festival, got there at 9 and left about two helping set up.
• 26:59
  Speaker 1: It's a lot of fun.
• 27:02
  Speaker 5: They do a lot of work.
• 27:03
  Speaker 5: I mean setting up these tents.
• 27:04
  Speaker 5: I don't think people realize until you come to the event.
• 27:07
  Speaker 5: These aren't tents like this tent.
• 27:09
  Speaker 5: They are tents that require aluminum structures.
• 27:12
  Speaker 5: They need spiked into the ground.
• 27:14
  Speaker 5: They take a lot of time to put in.
• 27:16
  Speaker 5: We even have this year a double-decker tent.
• 27:20
  Speaker 5: It's two stories tall to be able to have a cigar lounge above and a merchandise tent below it.
• 27:28
  Speaker 2: When he says staked in, we're talking railroad spikes here.
• 27:31
  Speaker 2: We're not talking about your tent stakes that are plastic.
• 27:34
  Speaker 2: We're talking about steel railroad spikes, basically.
• 27:42
  Speaker 5: They do a great job.
• 27:42
  Speaker 4: it's a good group and, yes, we got to share some really awesome pours with them, and all that nice, stay seen and also, too, like a lot of the big distillers that come in there, they really fix their tents up.
• 27:52
  Speaker 1: Nice, I mean, you've got structural walls and stuff that look like castles yeah, and other things, and they just build around it yeah it's still a tent in the inside, but the outside is complete, but it's like some of these elaborate bars that you go into and they set it up right there for you to experience and enjoy their whiskeys and tastings while you're there that's cool.
• 28:14
  Speaker 3: Yeah, it's a whole experience.
• 28:16
  Speaker 3: Is you get the whole?
• 28:16
  Speaker 5: experience.
• 28:17
  Speaker 3: Oh yeah, you have a whole experience around you.
• 28:19
  Speaker 5: We were talking about it I think it was yesterday that you know of all the years the KBF's been going on, that really they don't have any issues with people drinking too much.
• 28:29
  Speaker 5: And you think about it, that somebody walks around with a Glen and they can go to all these distilleries this year 60 ish and you can try not only one thing.
• 28:39
  Speaker 5: I mean, if a distillery had three or four or five things, you could try them all.
• 28:42
  Speaker 5: Yeah, the difference is is that when you come down here you're not just drinking that stuff and then walk into the next tent, you're talking to the owner, to the distiller, you're, you're all of a sudden you're getting to know them, or you're meeting somebody that you just have never been able to have the opportunity to meet in the industry that you really admire, or whatever, and it becomes a very social aspect of this.
• 29:11
  Speaker 5: It's not just drinking bourbon and oh, we're on our way.
• 29:14
  Speaker 5: It's a very social thing, and I think that's what makes it different from a very social thing, and I think that's what makes it different from a lot of things well, that's why we come down so early.
• 29:20
  Speaker 5: Yeah oh yeah, we've been here.
• 29:22
  Speaker 1: We've been here from since saturday yeah and I'm telling you every day actually today, tuesday which- was our I mean, but we worked our butts off today.
• 30:16
  Speaker 1: Today was on tuesday and then, uh, when that was over, we even you.
• 30:20
  Speaker 1: You know, there was another event.
• 30:22
  Speaker 1: Greg Schneider came down and did a special tasting at the 1856, circa 1856 tasting room for us.
• 30:31
  Speaker 4: But we sat Chicken Cock Tasting Room, which is right on the Bardstown Square.
• 30:35
  Speaker 4: Oh, that's awesome.
• 30:36
  Speaker 1: Yeah, but we actually sat out on the patio while he talked and then we just you know we're tasting through a bunch of stuff but honestly it's like it's like tuesday, but that saturday sunday monday, tuesday, I think I'm actually uh, today we're kind of like you could feel, because it's just been so packed yeah, with what we did, I mean, every energy is starting to pump up.
• 30:59
  Speaker 1: Yeah, you know, you can really feel that between everybody well, I just feel right now, you now a little bit like when.
• 31:06
  Speaker 1: I was setting up the podcast, the mind was kind of frazzled.
• 31:10
  Speaker 1: I'm trying to do this and I'm just thinking.
• 31:13
  Speaker 3: I feel like you looked pretty calm when I pulled up in the truck.
• 31:15
  Speaker 3: You were like hey, Matt.
• 31:16
  Speaker 3: I was like there you go, buddy.
• 31:18
  Speaker 3: We were just doing that yeah but I shouldn't be calm.
• 31:21
  Speaker 1: I should be having a blast partying.
• 31:24
  Speaker 1: It's still work.
• 31:25
  Speaker 3: Everyone else was.
• 31:26
  Speaker 3: They did it for you.
• 31:27
  Speaker 2: It's like a drill effort.
• 31:28
  Speaker 2: You're working your way into it.
• 31:30
  Speaker 2: It takes a change.
• 31:32
  Speaker 1: Maybe I need to, you know.
• 31:33
  Speaker 1: Whatever, calm down tonight, because tomorrow is going to be a fantastic, fantastic I started at 10 o'clock this morning.
• 31:40
  Speaker 3: I end at 10 o'clock tomorrow night.
• 31:41
  Speaker 3: I'll be at your fire at 10 o'clock tomorrow night.
• 31:43
  Speaker 3: Having fun too.
• 31:44
  Speaker 4: You absolutely will.
• 31:45
  Speaker 5: Tomorrow morning We'll be loading on a bus Actually I'll be here before that For an epic journey.
• 31:53
  Speaker 3: Like I was last year when Chris walks out the door like I'm out of my.
• 31:57
  Speaker 3: Hey, buddy, let me finish my sandwich.
• 32:00
  Speaker 1: Well, this is going to be a better this year is going to be a better lunch.
• 32:03
  Speaker 1: We're going to the Bartstown.
• 32:06
  Speaker 3: Country.
• 32:07
  Speaker 1: Club at my Kentucky home.
• 32:09
  Speaker 1: That would be awesome yeah.
• 32:13
  Speaker 3: Because I had to skip on the turkey last year and I ate a cheese sandwich.
• 32:14
  Speaker 1: I was like all right, I had confidence.
• 32:15
  Speaker 1: We were not very happy.
• 32:16
  Speaker 1: We weren't happy.
• 32:17
  Speaker 5: I don't like turkey.
• 32:18
  Speaker 5: I don't think Matt was even worried about eating.
• 32:22
  Speaker 5: It was like what's the next pour guys?
• 32:23
  Speaker 5: Well, when y'all were, shooting.
• 32:25
  Speaker 3: I'm like, hey, man, I'm going to go get a drink and do this, and we just walked around.
• 32:28
  Speaker 5: It was so fun.
• 32:29
  Speaker 5: It was awesome, Jenny.
• 32:34
  Speaker 5: Yes, you did see us at Chicken Cock this evening and we were with Greg and tasting through some things and just having a good time.
• 32:43
  Speaker 4: Thank you.
• 32:43
  Speaker 4: She's saying Jenny Holland and she's saying welcome home.
• 32:47
  Speaker 5: Are we going to see Greg tomorrow?
• 32:48
  Speaker 5: Jenny, we'll probably see you Friday.
• 32:51
  Speaker 1: We're seeing him at the festival.
• 32:54
  Speaker 4: He'll be there.
• 32:54
  Speaker 4: Friday, Thursday night actually Early in the morning to New Hampshire Hopefully.
• 32:58
  Speaker 3: Greg's watching this at some point.
• 32:59
  Speaker 3: I'm sorry I missed you this time.
• 33:01
  Speaker 5: I'll have to catch you.
• 33:02
  Speaker 5: He'll be back.
• 33:03
  Speaker 5: He'll be back Friday, Saturday, Sunday.
• 33:05
  Speaker 5: He'll be back, yeah.
• 33:06
  Speaker 3: If I can make it back up Friday to come out there, I'll make sure I come catch you.
• 33:09
  Speaker 4: Awesome.
• 33:09
  Speaker 3: It'll be fun All right guys.
• 33:11
  Speaker 3: Well, this tastes like a dusty cow tail and I like it.
• 33:15
  Speaker 3: You, yeah, okay.
• 33:23
  Speaker 3: So to me, you have the cream, you have your caramel and you have that dustiness that comes with anything that's over a 10 year to me personally, and I feel like this is fantastic I feel off the fresh crack compared to that bottle was open for a while one is a little different.
• 33:35
  Speaker 1: Once it's a one you have to remember this is a weeded bourbon yeah so weeders off the fresh crack.
• 33:41
  Speaker 1: They're going to be a little bit more um, they're not they're well they get.
• 33:46
  Speaker 1: They're so sensitive that you know the way that what's up, jamie?
• 33:50
  Speaker 2: we know that uh ed blay.
• 33:53
  Speaker 1: He basically says it all the time.
• 33:56
  Speaker 1: It's just like you've you've damaged the wheat and it needs to.
• 33:59
  Speaker 1: Once you it up, it needs to breathe and heal, that's pretty good I would say that the one we drank last night had a sweeter Right.
• 34:07
  Speaker 2: This has a more.
• 34:08
  Speaker 1: I'm picking up the more charcoal note.
• 34:12
  Speaker 1: You know I'm picking up like a char.
• 34:14
  Speaker 2: I agree with that.
• 34:15
  Speaker 1: Whereas the one last, the one we were having there, the char was barely there.
• 34:20
  Speaker 1: Yeah, it was a different caramel sweetness to the one we had the other day and I think, as this keeps going, as being a weeder, it will, and I should know I drank enough of it, sorry.
• 34:31
  Speaker 4: That's why I said you didn't get the cream in there.
• 34:33
  Speaker 3: That's why I think the cow tail is the perfect thing in there.
• 34:35
  Speaker 3: You got a good.
• 34:36
  Speaker 3: I like that idea.
• 34:43
  Speaker 1: It's amazing we're barrel bashing this.
• 34:44
  Speaker 1: Okay, yeah, because this for me to barrel bash is very, very difficult, in the sense that it tastes like a like I look at older bourbon and dusty's different than I look at the new stuff I'm drinking.
• 34:57
  Speaker 1: So this is like a contradiction, because it tastes like a dusty.
• 35:01
  Speaker 1: It's a brand new fresh crack bottle from this year.
• 35:05
  Speaker 1: It feels like it's a brand new crack, fresh crack bottle from 1974 and when I when I'm tasting something from 1974, I'm expecting different.
• 35:15
  Speaker 1: When I'm tasting something from now on, a weeder I don't expect the dust.
• 35:19
  Speaker 1: So how do you even rate that?
• 35:23
  Speaker 5: How is this going to be in a few months, when we are looking at our bourbon of the year?
• 35:31
  Speaker 4: I mean that's going to be tough.
• 35:32
  Speaker 4: That's going to be tough to upstage.
• 35:36
  Speaker 5: And that's just right around the corner too.
• 35:37
  Speaker 1: So last night I can upstage it Like if he goes in there and pours that shit down my wife's tail.
• 35:44
  Speaker 3: That's 23.
• 35:45
  Speaker 3: You can't use that one.
• 35:47
  Speaker 3: Are you still going with that one?
• 35:48
  Speaker 5: You got to go 24.
• 35:51
  Speaker 1: We'll have it.
• 35:51
  Speaker 1: That's a fair point.
• 35:54
  Speaker 5: Last night we had 2024 birthday bourbon.
• 35:59
  Speaker 5: We had 2024 Michter's 10.
• 36:02
  Speaker 5: 2024 Michter's 10.
• 36:03
  Speaker 4: The.
• 36:04
  Speaker 5: Michter's 10 bourbon was freaking amazing.
• 36:08
  Speaker 2: It was so good, I'm the outlier.
• 36:11
  Speaker 5: I liked it.
• 36:13
  Speaker 2: You didn't like the 10?
• 36:13
  Speaker 2: .
• 36:13
  Speaker 3: I'm going to have to start coming up earlier for this, because I feel like I'm missing out on so many cool things.
• 36:18
  Speaker 1: I'm just going to tell you, if you come up earlier at least I make it yeah, absolutely yeah, you're here.
• 36:24
  Speaker 3: It could be worse.
• 36:25
  Speaker 3: I could just be at home right now.
• 36:27
  Speaker 1: But I could tell you, if you come up earlier, then Nash is going to have to try and beat you, and so we'll be coming up, we'll be coming.
• 36:33
  Speaker 1: It's just what he does.
• 36:34
  Speaker 1: It's always the same.
• 36:35
  Speaker 2: I was trying to get everybody by a day it was like, oh, you got to go check this out or look what you're doing, because we started coming on Thursdays, we'd all meet up here or whatever.
• 36:45
  Speaker 1: Then he came up on Wednesday.
• 36:47
  Speaker 3: Then I came up.
• 36:48
  Speaker 1: So then I said F you, I'm going to come on Saturday, I'm going to come on.
• 36:52
  Speaker 3: Sunday no.
• 36:53
  Speaker 1: I was going to come on Monday, so then he shows up the next year on Sunday.
• 37:02
  Speaker 3: So then I'm like I'm coming on saturday and the next year is like you couldn't do friday.
• 37:05
  Speaker 3: Yeah, you left friday.
• 37:05
  Speaker 3: I'll tell you what.
• 37:06
  Speaker 3: Hey, nash me and you're gonna work out a day.
• 37:06
  Speaker 3: We're coming and then we'll just beat you, there you go absolutely.
• 37:09
  Speaker 4: Yeah, it's a team effort, that's right that's right.
• 37:12
  Speaker 1: Yeah, that's impossible, yeah how's that I?
• 37:15
  Speaker 1: Got a gps tracker on him he does.
• 37:17
  Speaker 4: I don't know where it's at I haven't found it yet but if it's, anything with your phone, I can turn that off.
• 37:21
  Speaker 4: I think it's somewhere in my vehicle, because, yeah, somehow he's tracking me.
• 37:26
  Speaker 4: Hey, drive to my house.
• 37:27
  Speaker 3: first, we'll take my car.
• 37:28
  Speaker 3: There you go Not the Corvette, though we're going to Cornfield.
• 37:29
  Speaker 3: This is bad.
• 37:36
  Speaker 1: I mean for one thing you guys can't figure it out.
• 37:38
  Speaker 4: I chipped me overnight.
• 37:41
  Speaker 1: I can't fucking keep track when he's in Hawaii because the chip doesn't work in Hawaii.
• 37:46
  Speaker 1: It is.
• 37:46
  Speaker 1: You got an error out.
• 37:48
  Speaker 2: Yeah, that's why I've been swirling mine, and letting it air a little bit, if you don't have enough, chris.
• 37:55
  Speaker 2: We're going to report you because this is changing in the glass right now, matt, if you need to report.
• 37:58
  Speaker 2: Oh dude, I'm so sorry, you're fine.
• 37:59
  Speaker 4: This is changing my glass.
• 38:00
  Speaker 4: Right now I'm not having steak tonight so it's okay, chris, go ahead and give him a little bit more, but it's worse what you have and then swirl it around a lot because it's changing my glass as we are talking.
• 38:10
  Speaker 3: It's this one, that one, it's this Scotchie Bourbon Boy one.
• 38:12
  Speaker 4: Yes, I had a Weller one, and it's that next glass and that next glass.
• 38:20
  Speaker 4: Well, y'all got all kinds of these.
• 38:21
  Speaker 4: You got willet ones, and it's this glass over here, hey, hey, hey, watch how you say it.
• 38:25
  Speaker 5: Huh, so swirl around the area a lot.
• 38:30
  Speaker 3: Because, like we just talked about we're getting more air in this.
• 38:32
  Speaker 4: It depends on which willet you're talking about.
• 38:34
  Speaker 4: It doesn't take that long, all right, sweeter.
• 38:37
  Speaker 1: So does anybody want to go first on the?
• 38:39
  Speaker 4: nose.
• 38:39
  Speaker 4: Go ahead there, Tiny.
• 38:43
  Speaker 1: The nose.
• 38:49
  Speaker 3: Yep, uh-oh, amine's watching.
• 38:53
  Speaker 5: Counting on your bourbon steward skills.
• 38:54
  Speaker 5: Hey, amine.
• 38:54
  Speaker 5: I got to tell you something after this, though, about this particular bottle.
• 38:58
  Speaker 1: All right, the nose is a possible four out of and I'm going four out of and I'm going to give it, I'm going to give it.
• 39:04
  Speaker 1: I want one.
• 39:09
  Speaker 1: Okay for this.
• 39:10
  Speaker 1: I smell the dusty aspect, I smell the and.
• 39:13
  Speaker 1: I smell a sweet, a caramel, but it's very.
• 39:16
  Speaker 1: It's not as complex, the complexity on this.
• 39:20
  Speaker 3: It's way more complex drinking.
• 39:23
  Speaker 1: So, I would give the nose honestly, a three A four.
• 39:31
  Speaker 5: It's a ladle.
• 39:31
  Speaker 5: Of course it's lame.
• 39:33
  Speaker 5: Why don't you get like a hammer?
• 39:35
  Speaker 1: That would be the reason that we had one.
• 39:37
  Speaker 3: Amin says he's keeping an eye on us.
• 39:39
  Speaker 3: Steve probably has a hammer in his truck.
• 39:42
  Speaker 3: I gotta tell you.
• 39:45
  Speaker 5: A little story.
• 39:46
  Speaker 5: A little story Real quick, while Amin's watching, before he gets off here.
• 39:48
  Speaker 5: So the other night I did a fresh crack on this with some friends, birthday thing.
• 39:54
  Speaker 5: So my bottle, we cracked it, tried it and again it is better as it's aged and aired out, like we found out with Stacy's.
• 40:01
  Speaker 5: Yeah, but I had a bottle of a mean 17-year that I had gotten when I was down there and I said you know what I want to drink?
• 40:08
  Speaker 5: The 17-year after we drank this 154 proof.
• 40:12
  Speaker 5: I'm like I want to compare.
• 40:14
  Speaker 5: Like this is so good, I want to see if there's better or if I'm just mistaking.
• 40:20
  Speaker 5: And everybody that drank the 17 year after that they were like it's not even comparable.
• 40:26
  Speaker 5: That bottle of Amines just blew it away.
• 40:29
  Speaker 5: Old Louisville it was amazing, I agree.
• 40:33
  Speaker 5: So, as good as this is, there's a lot of great stuff out there.
• 40:38
  Speaker 2: It's hard for some people to hear too, because, as many of you out there know, people are set in their ways many times.
• 40:45
  Speaker 2: They have their favorites, and there's nothing wrong with that.
• 40:49
  Speaker 1: This is good, but a mean 17-year has a complexity that's so different and a proof that's hard to even comprehend.
• 41:04
  Speaker 5: For those of you out there, I know.
• 41:05
  Speaker 5: But but then we're saying you don't want to run as a kid.
• 41:09
  Speaker 1: It's just like you wouldn't.
• 41:10
  Speaker 1: I wouldn't touch it.
• 41:11
  Speaker 1: That's way too hot.
• 41:12
  Speaker 4: And here I am on the podcast sipping away yeah, and like you guys haven't watched it, go back and watch it listen.
• 41:18
  Speaker 4: Go back and watch it Listen 10, 30 in the morning.
• 41:21
  Speaker 5: Breakfast, whiskey I would agree with you on the nose, though.
• 41:24
  Speaker 5: I think of of this bourbon.
• 41:26
  Speaker 5: Of all the things I like about it, the nose is probably the weakest thing Right, yeah, yeah, I would agree.
• 41:30
  Speaker 1: So what you giving it?
• 41:31
  Speaker 1: What are you giving it?
• 41:33
  Speaker 3: Three out of four Okay it's good but not really complex.
• 41:49
  Speaker 3: So I'm giving it a three, two, three.
• 41:49
  Speaker 3: No contest, I'm dead on with you.
• 41:50
  Speaker 3: I get like a yeasties.
• 41:51
  Speaker 3: It's good but it's not good.
• 41:52
  Speaker 3: It's a good smell, it's not a bad nose it's just there's not a lot more.
• 41:55
  Speaker 1: There's usually with the nose I like get that dusty smell and you get that caramely smell.
• 42:03
  Speaker 4: Then it sort of goes away.
• 42:06
  Speaker 1: You're not smelling a whole lot more flavors, and especially at this age usually you get that nose.
• 42:13
  Speaker 4: You might get some brown sugar and that other stuff, but it's not there.
• 42:16
  Speaker 4: It's not leaving you guessing, it's not leaving you wondering or comparing.
• 42:19
  Speaker 2: It might be there.
• 42:20
  Speaker 3: if you open this four weeks from now, though, it may change up.
• 42:24
  Speaker 5: It may be there it did.
• 42:25
  Speaker 5: The one we drank the other day was definitely.
• 42:29
  Speaker 4: It had been opened already, and then, of course, we hit it a couple more times.
• 42:35
  Speaker 2: What the heck are you drinking?
• 42:35
  Speaker 2: It aired out a little bit more, didn't it?
• 42:38
  Speaker 4: Their CT I?
• 42:40
  Speaker 3: mean, we're drinking the old Fitz 13 here, man.
• 42:44
  Speaker 4: Yep, alright.
• 42:45
  Speaker 4: So now we're going on the body, the body.
• 42:48
  Speaker 4: So in the glass.
• 42:51
  Speaker 1: I mean, what's the proof is 100 because it's bottled in bond, right?
• 42:54
  Speaker 5: Yep, it's just not overly viscosity the viscosity is not crazy, but it's got some really good legs, if you look at it.
• 43:02
  Speaker 1: They get long and they're pretty thick.
• 43:05
  Speaker 1: Yeah, they stay there for a little while.
• 43:07
  Speaker 1: The mouthfeel and the body.
• 43:09
  Speaker 1: There's a little bit of oiliness to it, but it's a thin oiliness and I think so.
• 43:18
  Speaker 1: I always judge a body by how much the flavor you know.
• 43:22
  Speaker 1: So I always judge a body by how much the flavor you know, like when you take a decent sip of it and it goes on the roof of your mouth, the tongue, your cheeks, under your cheeks.
• 43:30
  Speaker 1: That's what I'm gonna get now, this one when you taste it it's getting better yeah, the place it misses is the cheeks.
• 43:39
  Speaker 1: Yeah, it's under your tongue, top roof of your mouth, your tongue.
• 43:42
  Speaker 1: So, once again, as far as it's not a four, because it just doesn't do, but it's, the mouth feels good.
• 43:53
  Speaker 4: I mean.
• 43:53
  Speaker 1: I don't mind the thin viscott, thin oily.
• 43:55
  Speaker 1: It's not a thin whiskey at all, it has.
• 43:59
  Speaker 1: I think we're still again not on the strong point of what this whiskey is.
• 44:04
  Speaker 1: I mean, as I'm doing, that the taste and the sugars and the, and that that dusty flavor and everything that we're going to get into that.
• 44:14
  Speaker 4: But I'm gonna go three again on the viscosity, I'm gonna agree with you.
• 44:17
  Speaker 4: I'll go with a three, two absolutely agree, again agree this one's tough.
• 44:28
  Speaker 5: It's uh it it doesn't of its proof.
• 44:32
  Speaker 5: So I'm going to say this Because of its proof, I think it's really good for what it is.
• 44:37
  Speaker 5: It's not a 120 plus Wow.
• 44:41
  Speaker 5: This is tough because I could say three and a half is probably where I'm putting it.
• 44:46
  Speaker 5: Okay, I know you don't like halves.
• 44:49
  Speaker 1: Okay, but you can break the rules.
• 44:51
  Speaker 1: You're CT.
• 44:51
  Speaker 5: All right, three and a half.
• 44:54
  Speaker 4: Keep track of that on yourself.
• 44:55
  Speaker 4: Just scrape it across the floor.
• 45:00
  Speaker 5: I mean honestly at 100 proof.
• 45:02
  Speaker 5: For me it does a lot of good.
• 45:04
  Speaker 1: But you can have some, when you're talking about bottles and bonds.
• 45:08
  Speaker 1: I mean, I'm just going to say it, throw it out there, the $20 bottle of Evan have can have a four body.
• 45:15
  Speaker 1: You know what I mean.
• 45:15
  Speaker 1: That's just that it's different.
• 45:17
  Speaker 1: It might not have a four taste.
• 45:20
  Speaker 1: Yeah, it's singular, singular, but you taste it.
• 45:24
  Speaker 1: When you taste the same thing with eh taylor I'm, in my opinion, h taylor most of them have, that's one of the strong points it just fills your mouth completely with the fantastic bourbon.
• 45:34
  Speaker 1: But again, when you're talking about the small batch, singular, okay.
• 45:38
  Speaker 1: So you went three and a half.
• 45:39
  Speaker 1: What are you going?
• 45:40
  Speaker 3: I think I'm going to go with a three on this too.
• 45:42
  Speaker 3: This has that little tingliness on the side of your tongue, which is what I look for when I'm drinking something.
• 45:47
  Speaker 3: My favorite thing to drink lately has been the Lusney Barrel Proofs, and I've been going back to 2022, because I'm super hot on it and the side of your tongue is here.
• 45:54
  Speaker 3: I know that's not this bottle, yeah yeah, it's close Same match though this catches it, and it catches the side of your tongues and it makes the side of your tongues have that little tingliness to it.
• 46:09
  Speaker 3: Where I'm like this is this one was like 10 higher or here.
• 46:11
  Speaker 4: I think that would be there I agree, but I think that's where this goes into the three category for me, I agree with you If this was like 110, between 110, 120, oh my gosh, that would really be when along the decision making they brought it down to 100.
• 46:30
  Speaker 1: Other than what One most of the old Fitzgeralds are bottled in bond.
• 46:38
  Speaker 1: So they're playing the game with the brand, but two the reason why you make a bottled in bond over a barrel.
• 46:45
  Speaker 1: Proof is for the desire I mean.
• 46:48
  Speaker 2: This bottle is not cheap and that you get more because it's a hundred proof so they had it at 120 it might not be sitting at our table.
• 46:58
  Speaker 2: Yeah, that's your point.
• 47:13
  Speaker 3: I've seen your guys' bars, bro, I don't know.
• 47:17
  Speaker 1: I think when we tasted it.
• 47:19
  Speaker 5: Man, bourbon bowl would be nice right about now.
• 47:21
  Speaker 3: I think when we tasted it.
• 47:24
  Speaker 1: I'm going to make a statement when we drank that with Stacy, and when we drank it with Randy and Jerome and everybody, and yeah, anyways, I just I know, I know.
• 47:42
  Speaker 1: Anyways, it wasn't absent.
• 47:45
  Speaker 5: No, it is not.
• 47:47
  Speaker 1: But what I'm saying is no, I'm good, I'm good, all right.
• 47:51
  Speaker 1: So what that dusty, then what that bottle didn't have is what this bottle has right now that char, and I get like almost an acid acidiness going down where that had been removed from that bottle by being sitting, and I think that's what's going to happen to this bottle.
• 48:09
  Speaker 1: But so I can't get into the butt up up range that I was in at the at the brendiamo penthouse.
• 48:18
  Speaker 1: But I will tell you this in my opinion it's still a five.
• 48:23
  Speaker 1: It's what I look for.
• 48:24
  Speaker 1: It's so freaking unique to have.
• 48:27
  Speaker 1: This is this.
• 48:27
  Speaker 1: If this was a 1974 bottle I would, but it's not.
• 48:31
  Speaker 1: This is not.
• 48:33
  Speaker 1: It drinks like a Dusty and you can actually buy it now and Dustys are reserved for special people, not everybody.
• 48:40
  Speaker 1: When you go to Revival, you feel honored to be able to drink some of these things.
• 48:47
  Speaker 1: And they put this out, they made this.
• 48:51
  Speaker 4: This is a modern version of a Dusty, and how these flavors have come about and evolved into this whiskey right here.
• 48:58
  Speaker 1: Just got on the finish a little plum like a rich plum at the end.
• 49:02
  Speaker 4: It was amazing how they were able to trap those and keep it, you know, even though it had been in that tank.
• 49:10
  Speaker 1: I'm going to gonna give a taste of five.
• 49:13
  Speaker 1: It's what you can give it.
• 49:15
  Speaker 4: I'm gonna have to go with a four uh, it didn't this bottle, for, I guess because it has just been open and all that.
• 49:26
  Speaker 4: If we were tasting the one that we tasted the other night, I would give it a five, because it hit the sweet spot after ever how long it had been open.
• 49:36
  Speaker 4: I got to taste it, so I'm going to have to give it a four.
• 49:40
  Speaker 1: I did that.
• 49:41
  Speaker 2: I gave you a four, so I'm going to have to give it a four as well.
• 49:45
  Speaker 2: In all fairness, this is my bottle.
• 49:48
  Speaker 2: We did just fresh crack it here.
• 49:50
  Speaker 2: I thought that was the best way to do it, but in this case it seems like it might have been a little bit better with some air.
• 49:55
  Speaker 2: I'm getting a molasses note that's not going to quit for right now, so I am very pleased with it, but I'm going to have to give it a four.
• 50:04
  Speaker 4: Got that brown sugar coming through.
• 50:06
  Speaker 5: This is the third.
• 50:07
  Speaker 4: It's getting there.
• 50:09
  Speaker 4: Yeah, you've had it.
• 50:10
  Speaker 5: Third bottle no, not third time Third bottle of this that I've had At least.
• 50:14
  Speaker 5: I might have had four, and every one of them have a little different based on how long they've been open, but it's a five for me.
• 50:28
  Speaker 3: It's right in there.
• 50:29
  Speaker 3: I would say this would go a four for me, because when it started started it was like a caramel with like a cow tail type of taste and now it's kind of like a yeasty muffin there where it's like good and it's sweet and it's here.
• 50:40
  Speaker 1: Almost blueberry.
• 50:41
  Speaker 3: I could get that, because you get almost like I get, a grape aftertone when I'm at it now, because the first taste when I had it it was just more all caramel and cream and now it's more like grape-ish at the end.
• 51:00
  Speaker 4: It's a little different to me, like that, the chicken cock that we were doing, the mizunar, that grapiness like almost like a cognac grape.
• 51:04
  Speaker 1: Yeah, but that mizunar didn't have the char, yeah, yeah I'm not.
• 51:08
  Speaker 4: I'm not comparing it to it, I, I'm just comparing that grape taste A lot better.
• 51:12
  Speaker 4: Yeah, along with the dustiness with it sort of almost gives it just that slight little bit grape from a cognac.
• 51:22
  Speaker 4: To me the proof is not there enough for the cognac taste.
• 51:27
  Speaker 3: Yeah, I think that's the only point to where this isn't rising up to where I usually go at.
• 51:31
  Speaker 3: So it's good, I think it's very good where this isn't rising up to where I usually go at.
• 51:33
  Speaker 4: So it's good.
• 51:34
  Speaker 4: I think it's very good.
• 51:35
  Speaker 1: It's also very different, because this isn't like anything that I drink on a normal basis.
• 51:39
  Speaker 5: Well, that's exactly what I'm saying it's a hard one to barrel bash.
• 51:43
  Speaker 1: Yeah, it's hard, because it's just two contrasting things in itself.
• 51:49
  Speaker 1: It's not like any old Fitzgerald that you're judging.
• 51:54
  Speaker 1: You know you're not getting.
• 51:55
  Speaker 1: The oak does not taste like uh oak that you're getting in a whiskey that you buy today.
• 52:02
  Speaker 1: It's different.
• 52:03
  Speaker 1: It's been sitting in there.
• 52:05
  Speaker 1: Maybe that's what it is on those dusties.
• 52:07
  Speaker 1: Maybe that oak, those oak tannins that are just sitting in there, although they're just part of the whiskey for so long, they actually change their composition because it's like the elements of the wood and the wood decomposes.
• 52:23
  Speaker 3: Didn't we try the old Fitzgerald 17 or something?
• 52:27
  Speaker 3: When we were at the tasting with Randall Sullivan out there, you guys were like you guys got to try this and I'm like okay, and I wasn't the biggest fan.
• 52:36
  Speaker 3: I think I'm not the biggest fan of something that's that old.
• 52:39
  Speaker 5: Well, some of those can be.
• 52:41
  Speaker 5: Some of the other vices that get up to that 15, 17 year can get really oaky.
• 52:46
  Speaker 3: Yeah, just like anything, and like yeah, yeah.
• 52:53
  Speaker 5: I mean it's like to the point of like the caramel's almost gone, the vanillas are gone.
• 52:55
  Speaker 1: I don't believe in smoking a cigar to try and eliminate the bitterness of a bitter oak I want I wanted to add the sweetness of the, to enhance the sweetness, not to try and fix the bottle to be honest.
• 53:09
  Speaker 3: Some people like it that way.
• 53:11
  Speaker 3: No kidding, yeah, and that's what it is, and that's okay.
• 53:15
  Speaker 1: I just think I was like.
• 53:16
  Speaker 3: I don't know that this is my favorite one and that was why I was so glad that I poured a little one and I'm like okay, I'm with that, but I don't think that's my thing.
• 53:32
  Speaker 1: This is more my jam over here, but I think there's an in the middle where, if this had the 110 proof, maybe a little more proof it would be right there in perfect.
• 53:36
  Speaker 2: Well, let's get, let's get to the finish.
• 53:37
  Speaker 2: Okay, yep, oh, matt, did you, did you do?
• 53:38
  Speaker 1: your.
• 53:38
  Speaker 1: Yeah, yeah, yeah, you get it before.
• 53:41
  Speaker 1: Okay, just making sure are you adding in your?
• 53:43
  Speaker 1: You're just adding everybody.
• 53:44
  Speaker 1: You got it all in your head I got kind of in my head.
• 53:48
  Speaker 1: Yeah, that's what I was counting on.
• 53:49
  Speaker 2: I'm not even adding because I don't want for those of you at home who are looking at this bottle and going.
• 53:55
  Speaker 2: You've half emptied that bottle in one sitting and you're telling me about how hard it is to get.
• 53:59
  Speaker 2: I'm the only one here that hasn't re-poured and I'm telling you right now.
• 54:02
  Speaker 2: This gets sweeter as it's in the glass.
• 54:04
  Speaker 2: So if you are sitting there going, I don't want to do something like that.
• 54:07
  Speaker 2: I don't want to use up that many pours on one bottle that it was hard for me to get.
• 54:11
  Speaker 2: Leave it in your glass a little bit it's getting sweeter by the minute and then just keep yourself kind of controlled and you might get a different flavor off this.
• 54:21
  Speaker 2: But for us, we're trying to comment on this and it takes time, alright, so the finish.
• 54:27
  Speaker 1: It's the easiest one.
• 54:28
  Speaker 1: For me it's the strongest point of this.
• 54:29
  Speaker 1: I had one pour.
• 54:33
  Speaker 1: I finished my last one right after taste as far as whatever, so it's in here and I still got the finish going.
• 54:42
  Speaker 1: My taste is this is the longest finish of anything.
• 54:47
  Speaker 1: It's delicious, it's like a little blueberry, a little muffin-y.
• 54:51
  Speaker 1: It's there, like he says it's got a little bit of grape-y, it's like a little blueberry, a little muffiny.
• 54:54
  Speaker 1: It's there, like he says, it's got a little bit of grapey, that's got a little bit.
• 54:56
  Speaker 1: I mean it's just there.
• 54:58
  Speaker 1: You could taste the char.
• 54:59
  Speaker 1: It doesn't go away, it's sweet and I have to say the strong point of this bottle is the finish and I'm going to give it a five plus a but up up.
• 55:09
  Speaker 2: oh yeah, I'm kicking it on up.
• 55:12
  Speaker 4: Ba-dup-bop.
• 55:12
  Speaker 4: I really like the finish on this.
• 55:16
  Speaker 4: Like I say, I'm getting a little bit of the grape, getting the tingliness the whole mouthfeel is now, once that I've had a few sips of it and all start to expand a little bit.
• 55:31
  Speaker 4: I get just a little bit, uh.
• 55:32
  Speaker 4: I get just a little little bit of hug, just a slight little bit.
• 55:35
  Speaker 4: Just enough to the enjoyable, you know, uh, but not enough to burn or take away from any of the flavors that I'm getting the caramel, the vanillas.
• 55:45
  Speaker 4: They're starting to pop and they're still there as I talk.
• 55:48
  Speaker 4: Each time the air flows over my tongue, I'm getting those flavors and it's just there.
• 55:55
  Speaker 4: So it's a great finish and I'm going to have to give it a five.
• 56:01
  Speaker 4: That's the best out of all categories for me.
• 56:07
  Speaker 2: And honestly, Super Nash, I don't think I could agree with you more.
• 56:09
  Speaker 2: I'm going to give it a five, everything you said.
• 56:14
  Speaker 5: Yep, I don't think I could agree with you more.
• 56:15
  Speaker 5: I'm going to give it a five.
• 56:15
  Speaker 5: Everything you said, Yep, I'm a five.
• 56:16
  Speaker 5: I think it's a great finish.
• 56:20
  Speaker 3: Yeah, this one worked all the way through the pour all the way around, while you guys were talking, so I'm going to agree with all you guys, I think this is perfect.
• 56:26
  Speaker 3: I think the best thing about this one was the finish.
• 56:29
  Speaker 1: Yeah, I agree, and that's not a bad thing.
• 56:34
  Speaker 1: No, no, like, like.
• 56:35
  Speaker 1: If it's a great pour finish up the night before you just go inside to whatever you're getting ready for bed, you're still tasting it.
• 56:43
  Speaker 1: You know some, some of them are going right away this is gonna linger.
• 56:46
  Speaker 3: I mean it doesn't, it doesn't stop this is one where you go to bed and if you kiss your wife before you get to bed, she's gonna going to be like what did you just drink?
• 56:52
  Speaker 3: And I?
• 56:53
  Speaker 2: can smell that on you.
• 56:54
  Speaker 3: And it's there.
• 56:54
  Speaker 3: This is good.
• 56:55
  Speaker 3: The finish line is perfect.
• 56:56
  Speaker 2: And I got a nod from CT, but did we get a five from you?
• 56:59
  Speaker 2: Ct Five.
• 56:59
  Speaker 3: Yeah, I did five.
• 57:03
  Speaker 1: I'm easy, I'm 17 of 18.
• 57:08
  Speaker 1: I shorted the first two and added one on the last.
• 57:14
  Speaker 3: Maybe the only thing that was lacking was the proof.
• 57:16
  Speaker 4: to me, I would have changed the mouthfeel.
• 57:19
  Speaker 4: Yeah, I think so too.
• 57:26
  Speaker 1: I'm telling you as this goes, like it was the other night, when that char goes it just kind of puts it in a it like lets it all start to feel better.
• 57:36
  Speaker 1: You know what I mean.
• 57:37
  Speaker 1: The char to me almost gives me like that acid burn going down.
• 57:42
  Speaker 1: You know what I mean when I like a, like a scotch that has too much peat not that it's too much that that way, but that's the kind of same thing and I and I remember saying to myself when we were drinking the first time it didn't have that.
• 57:58
  Speaker 5: It'll be interesting to see how this is when we come to the end of the year.
• 58:02
  Speaker 5: For the end of the year, pick, which we'll all have one, we'll have one, and what will it be then after?
• 58:10
  Speaker 2: it's been open and aged for three months, with some air.
• 58:14
  Speaker 5: Because I think it's going to be even better than it is right now.
• 58:18
  Speaker 3: I think four or five weeks go by and you try this again.
• 58:20
  Speaker 3: I think that's going to be a whole different bottle right there, because the finish already kills it.
• 58:24
  Speaker 3: I think it's going to have that body, that it's used before.
• 58:26
  Speaker 2: Yeah, I agree, so you have three 15s.
• 58:30
  Speaker 2: I'm about to go through his.
• 58:32
  Speaker 2: I'm about to go through yours, 17 of 18.
• 58:36
  Speaker 2: I think, matt, I think you had a 15, because we had a 3, a 3, and a 4 and a 5.
• 58:43
  Speaker 2: Martin and I had the same, chris had a 15.5, you had a 17, so I'm about to add those together, just making sure I got everybody's first we're ready to finish up as soon as we get this alright are we pouring these with us or are we knocking on that one?
• 59:08
  Speaker 3: oh yeah, we'll pour them, but I'm going to get off this.
• 59:09
  Speaker 3: Are we pouring these with us or we're?
• 59:10
  Speaker 4: knocking on that one.
• 59:11
  Speaker 4: Oh yeah, that's where we're going.
• 59:14
  Speaker 1: We'll pour them, but I'm going to get off this.
• 59:16
  Speaker 4: Then we'll be Facebooking.
• 59:17
  Speaker 4: Then we'll be Facebooking.
• 59:18
  Speaker 4: Yeah.
• 59:19
  Speaker 5: Yeah, go grab one 15 and a half was the average Because we had three 15s a 15 and a half and a 17.
• 59:30
  Speaker 4: Yeah, so average out at 15 and a half Yep, yeah, so average out at 15 and a half Yep 16, 16.
• 59:38
  Speaker 1: Nope 15.
• 59:40
  Speaker 2: No.
• 59:41
  Speaker 1: I'm taking my 17 and dividing it in half, that's 16 and a half 16.
• 59:49
  Speaker 5: So you got 60.5 plus 15.
• 59:51
  Speaker 1: No, but you got 60.5 plus 15.
• 59:53
  Speaker 1: No, but you got 60.5.
• 59:54
  Speaker 1: So you had 70.
• 59:56
  Speaker 2: I don't think you had a 16.
• 59:57
  Speaker 1: I think we all had a 15.
• 59:58
  Speaker 1: You had 77.5.
• 1:00:00
  Speaker 1: Right Divided by 5, which is 15.5.
• 1:00:04
  Speaker 4: There you go yeah.
• 1:00:06
  Speaker 2: Yeah, because we had 15, 15, 15.
• 1:00:09
  Speaker 2: Yours was a 15.5.
• 1:00:10
  Speaker 2: This was a 17.
• 1:00:12
  Speaker 2: Yeah, there you go, folks.
• 1:00:13
  Speaker 5: So 15 and a half on the Barrel Bash of the Old Fitz 13 VVS and no matter what the score, it's an amazing bottle and by far one of the best things I've drank this year.
• 1:00:27
  Speaker 5: Because it is unique because it is unique, One that I would not usually stand in line for too many bottles, but I would stand in line for this bottle.
• 1:00:38
  Speaker 5: It's one of those that you would want it, so if you have the opportunity to get it unfortunately, if you're watching in Ohio- you're not going to unless you come down to Heaven Hill Unless you're coming down for Kentucky Bourbon Festival.
• 1:00:51
  Speaker 4: Yeah, get down to Kentucky Bourbon Festival.
• 1:00:52
  Speaker 1: Get down here for that, that's what we're down here for.
• 1:00:54
  Speaker 1: That's one of the bottles that will be available at the festival.
• 1:00:58
  Speaker 1: This is why you go to the Kentucky Bourbon Festival.
• 1:01:01
  Speaker 4: Yeah, because you get allocated bourbons.
• 1:01:05
  Speaker 5: That you don't get a chance to buy in places like Ohio.
• 1:01:08
  Speaker 4: Or quite often.
• 1:01:09
  Speaker 4: Or quite often you don't get a chance to get them at the distillery because, they're just hit and miss on when they drop them During the Bourbon Festival.
• 1:01:19
  Speaker 2: They've held things back in many cases, yes, so that there are people who come from out of state, who have traveled here, who they know are going to buy can buy something they want, so they're going to sell it to them.
• 1:01:29
  Speaker 2: They know are going to buy, can buy something they want, so they're going to sell it to them.
• 1:01:32
  Speaker 4: And I've got to tell you, just from experience and watching what was brought in today, all these distillers are stepping up their game from last year, and last year was phenomenal with the bottles that we walked away with.
• 1:01:47
  Speaker 4: And then, to top it all off, you've got what 37, 38, uh, and then, to top it all off, you've got what?
• 1:01:56
  Speaker 1: 37, 38 uh barrel picks, 42 barrel picks from 36 distillers.
• 1:02:01
  Speaker 4: Yeah, 42 single barrel picks for the kentucky bourbon festival that they did that are going to be released at the festival that you can only get there that we were associated with throughout the festival.
• 1:02:14
  Speaker 1: That was kind of cool.
• 1:02:15
  Speaker 1: Yeah, all right, everybody, 15.5 on the old Fitz 13, 25 year old, uh, weeded uh bottled in bond bourbon.
• 1:02:26
  Speaker 4: Kind of sounds odd saying that, but but that's how it happened and that's what they did.
• 1:02:31
  Speaker 3: That's great, that's cool.
• 1:02:33
  Speaker 3: Yeah, very different.
• 1:02:34
  Speaker 1: That's cool.
• 1:02:35
  Speaker 1: So, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 1:02:40
  Speaker 1: Make sure you follow us on Facebook, instagram, youtube and X and all the podcast formats Apple iHeart, spotify, deezer but whatever you do, make sure you like, listen, subscribe, leave good feedback, especially on Apple.
• 1:02:56
  Speaker 1: Thanks everybody for giving me the good feedback on Apple.
• 1:02:59
  Speaker 1: We're raising up the rate there.
• 1:03:00
  Speaker 1: And then also remember, guys.
• 1:03:02
  Speaker 4: Hold on one other thing Also.
• 1:03:04
  Speaker 4: Check out our friend Matt Lison and Cleveland on the.
• 1:03:06
  Speaker 4: Rocks, cheers.
• 1:03:07
  Speaker 4: Appreciate you having you on tonight.
• 1:03:09
  Speaker 4: Appreciate you guys.
• 1:03:10
  Speaker 1: Yeah, just make sure, cheers Appreciate you having you on tonight, appreciate you guys.
• 1:03:12
  Speaker 1: You guys are awesome.
• 1:03:12
  Speaker 1: Yeah, just make sure, clevelandontherockscom right, I don't have a Clevelandontherockscom, no, you just got the YouTube, facebook, instagram, youtube, tiktok Mainly YouTube.
• 1:03:21
  Speaker 3: That's your big one.
• 1:03:21
  Speaker 3: Yeah, we do it on YouTube all the time.
• 1:03:23
  Speaker 1: Yep, all right everybody Remember good bourbon equals good and good friends Make sure you don't drink and drive.
• 1:03:31
  Speaker 1: Drink responsibly.
• 1:03:35
  Speaker 4: And live your life uncut and unfiltered.
• 1:03:37
  Speaker 1: Alright, everybody, little Steve-o's going to take us.
• 1:03:43
  Speaker 5: I think that came from our good friend Walter.
• 1:03:46
  Speaker 4: Walter, yeah, it sure did.
• 1:03:48
  Speaker 3: It made sense I think that for Smoke Wagon.
• 1:03:49
  Speaker 3: I feel like I heard that, oh man, I heard that from Smoke Wagon.
• 1:03:52
  Speaker 3: I feel like I heard that, oh man, I heard it over there too, I think we picked it up when we started going down to Walter.
• 1:03:59
  Speaker 3: I'll swing by there We'll play a cornhole.
• 1:04:00
  Speaker 3: Yes, absolutely.
• 1:04:01
  Speaker 3: You guys see if Walter will play a game of cornhole with me on my way home.
• 1:04:04
  Speaker 4: Absolutely.
• 1:04:04
  Speaker 4: You haven't been to Whiskey.
• 1:04:05
  Speaker 5: Thief.
• 1:04:06
  Speaker 4: No, oh my gosh, I had to go until a couple weeks ago.
• 1:04:09
  Speaker 5: You've got to go.
• 1:04:10
  Speaker 5: Let me not tell him.
• 1:04:10
  Speaker 3: I want to play him in a game of cornhole for a bottle or something We'll play, absolutely I play football so often.
• 1:04:14
  Speaker 3: It's crazy.
• 1:04:15
  Speaker 5: He probably doesn't.
• 1:04:16
  Speaker 5: I'm just going to guess that Wolder's he does it for the It'll be.
• 1:04:21
  Speaker 3: even then It'll be okay.
• 1:04:23
  Speaker 5: But he yeah, you've got to do that.