Latest / The Scotchy Bourbon Boys / Exploring the Legacy and Find Out our Booker's 2024 Bourbon of The year

Transcript

Exploring the Legacy and Find Out our Booker's 2024 Bourbon of The year · 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.
• 1:43
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:52
  Speaker 1: Yeah, yeah, yeah.
• 2:26
  Speaker 1: We love what we do.
• 2:27
  Speaker 2: We're drinking every brew man we talk songs, but we're telling the truth.
• 2:30
  Speaker 2: Yeah, yeah, yeah.
• 2:41
  Speaker 1: You're going to have fun.
• 2:42
  Speaker 1: I think we're going to have fun.
• 2:44
  Speaker 1: I think we're going to have fun.
• 2:52
  Speaker 1: Yeah, we are Woo.
• 3:01
  Speaker 2: All right yeah.
• 3:02
  Speaker 1: Yeah, woo, high five.
• 3:05
  Speaker 1: We're in studio tonight, the Scotchy Bourbon.
• 3:09
  Speaker 2: Boys.
• 3:10
  Speaker 1: It's the holidays, because Super Nash is here again.
• 3:14
  Speaker 1: Yes, and this is something that we look forward to every single year.
• 3:19
  Speaker 2: Yes, we do.
• 3:20
  Speaker 1: Welcome everybody to this week's After Christmas.
• 3:25
  Speaker 2: Special.
• 3:27
  Speaker 1: This is Booker's 2024 of the Year.
• 3:30
  Speaker 1: This is going to be blind.
• 3:31
  Speaker 1: I mean, it's going to be cool.
• 3:34
  Speaker 1: It's great to have you down here.
• 3:37
  Speaker 2: Thank you, it's great to be here.
• 3:38
  Speaker 1: Like always and this is an extra bonus podcast.
• 3:41
  Speaker 1: Usually we're not doing it on Thursday night.
• 3:44
  Speaker 1: We've done it, usually the 10.
• 3:46
  Speaker 1: Last year we did the 10, which you know.
• 3:49
  Speaker 1: We did the 10 and 2 on Friday and we did Bookers of the Year and then Bourbon of the Year.
• 3:54
  Speaker 1: This year we're going to do this and then we're going to do a holiday special at 10 o'clock tomorrow where we're going to narrow down our bourbon of the year and then at two o'clock we'll go live and do our bourbon of the year.
• 4:06
  Speaker 1: So if you don't want to wait till after the new year excuse me to find out what our bourbon of the year is, you can watch it live tomorrow at two o'clock and get it on Facebook and YouTube.
• 4:17
  Speaker 1: So that's right there and everything seems.
• 4:21
  Speaker 1: Everything seems to be working.
• 4:23
  Speaker 1: So I'm I'm excited about this.
• 4:24
  Speaker 1: Remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys and Glen Cairns like these are Scotchie Bourbon Boys T-shirts, and I think tomorrow we'll be dipping bourbon balls right before, like you know, every year, in mass amounts of emergency, right before, like you know, every year, in mass amounts of emergency, Right there, Roxy, yeah, that's something I always get to take part in and then also we are on Facebook, youtube, instagram and X.
• 4:54
  Speaker 1: Tonight we're on YouTube and Facebook Live, but you can check us out on Instagram and X.
• 4:59
  Speaker 1: That's how you can get us.
• 5:00
  Speaker 1: We're also on the major podcast formats Apple, iheart, spotify, deezer, anything.
• 5:11
  Speaker 1: Whatever you listen to, we're there.
• 5:13
  Speaker 1: Just make sure, when whatever you do you like, listen, subscribe, comment and leave good feedback.
• 5:16
  Speaker 1: Very important.
• 5:18
  Speaker 2: The feedback's great.
• 5:19
  Speaker 1: Or if you're watching us live, make sure you leave comments.
• 5:21
  Speaker 2: So that we can.
• 5:22
  Speaker 1: The feedback's great, or, if you're watching this live, make sure you leave comments so that you can chat along with us.
• 5:25
  Speaker 2: You know what I mean.
• 5:26
  Speaker 2: There's something you want to know or ask us?
• 5:27
  Speaker 2: Ask away and we'll try to get those comments answered.
• 5:31
  Speaker 1: Oh, that's Greg.
• 5:32
  Speaker 1: He woke up with the flu last night, so he won't be able to join us, so he just gave an instant message to us.
• 5:40
  Speaker 1: So that's fine, oh my God.
• 5:42
  Speaker 1: That's fine, oh my.
• 5:43
  Speaker 2: God, that's.
• 5:43
  Speaker 2: That's horrible.
• 5:44
  Speaker 1: I'm sorry to hear that Greg Greg usually uh get to feeling better, bud, yup, yup, and then, uh, drew's on too.
• 5:50
  Speaker 1: Drew, drew, we didn't, I mean we've got.
• 5:54
  Speaker 2: Oh, really, seth is watching my son, that's like are you drinking all those pours we will be tasting, and just so you know, my son that's.
• 6:00
  Speaker 2: This is a person's like, are you?
• 6:01
  Speaker 1: drinking all those pores.
• 6:02
  Speaker 1: We will be tasting, and just so you know, bookers is barrel strength, uncut, unfiltered, like we're not drinking, we're sipping.
• 6:11
  Speaker 1: We're sipping them slowly but yeah they're all going in us eventually, and so everybody should know that this is.
• 6:20
  Speaker 1: This is one podcast that has been approved by my wife because she did the pours, so either she's trying to kill me or there's something else.
• 6:30
  Speaker 1: I don't know what that is.
• 6:31
  Speaker 2: I think she's looking at pours, because if I would have done the pours then something might be wrong, but I think they're pretty reasonable.
• 6:37
  Speaker 2: I think we can handle this.
• 6:40
  Speaker 1: Oh yeah, after today and all that's been going on.
• 6:42
  Speaker 1: But so, if everybody wants to know how this is going to work, we've got the five batches that were released in 2024.
• 6:48
  Speaker 2: We're going to go, actually four batches of Booker's.
• 6:51
  Speaker 1: Then there was a special release of a new release called the Reserves, which is added to the collection this year, and the reserves is and you'll get a little bit more in detail, but it's bookers that aged further that when it was time to make the batch it went further along and Freddie decided that he was going to go into it.
• 7:13
  Speaker 1: Normally, bookers is right around seven years and some months.
• 7:18
  Speaker 1: That's the average age of most of the bookers and you'll find that out.
• 7:21
  Speaker 1: But the reserves went to 10 and 11 years and he used multiple to make a batch of some spectacular bourbon.
• 7:31
  Speaker 2: So that's in this blind we're about to find out how good we are when we come up with our bookers of the year.
• 7:42
  Speaker 1: On this blind, either how good or how bad we are.
• 7:45
  Speaker 2: When we set up the glasses you didn't didn't want, like your first one is the same, we got them.
• 7:47
  Speaker 2: We organized all the colors you just mixed them all.
• 7:50
  Speaker 1: No, we got all the colors yeah, we organized yeah, we're starting off with red whatever, so that we're tasting the same thing.
• 7:57
  Speaker 1: So it doesn't turn into a legitimate f-fest yeah, I didn't say the word because we're early on, if I would have said that we would have been edited by YouTube and everything.
• 8:07
  Speaker 1: And I have an announcement I actually was offered a gift from YouTube.
• 8:13
  Speaker 1: I should be wearing the hat, but it's Booker's.
• 8:15
  Speaker 1: So I'm wearing my Booker's hat with my Booker shirt, but YouTube sent me a winter beanie hat.
• 8:22
  Speaker 1: That's skull cap or whatever that has the little play button for YouTube and everything.
• 8:29
  Speaker 1: So as a creator, I was acknowledged with a free gift.
• 8:33
  Speaker 1: So when I saw that, I jumped on it, so I've been wearing that around.
• 8:37
  Speaker 1: I was wearing that around all day, wasn't I, hon, yes, you were.
• 8:41
  Speaker 1: So, anyways, all right, so we're going to get into this.
• 8:43
  Speaker 1: So what we're going to do is Nash is going to talk about the first batch of this year, 2024-01.
• 8:51
  Speaker 1: He's going to tell you the name, what everything is, but what we taste when we taste our first one won't be aligning up with it, because we don't know what's what.
• 8:59
  Speaker 2: We don't know what we're actually tasting.
• 9:05
  Speaker 1: And that's the advantage of a blind it takes away all your preconceived notions and it's just pure tasting.
• 9:09
  Speaker 2: But I'm just going to give you and tell you about Booker's 2024-01 batch is called the Springfield batch and it's actually made up of well, actually, you want me to give the story to it or just tell what it was made of.
• 9:24
  Speaker 2: Tell it, give the story.
• 9:25
  Speaker 1: We're here.
• 9:26
  Speaker 2: This is Booker's Dad was a natural storyteller, so while out on the road to promote his namesake bourbon, he would tell anyone who would listen about how Booker's bourbon came about.
• 9:35
  Speaker 2: Distributors and other industry folks would thought Jim Bean hired an actor.
• 9:41
  Speaker 2: That's how good he was.
• 9:45
  Speaker 2: He told a lot of different stories, but one of his favorites took place during the visit to Chicago.
• 9:49
  Speaker 2: While eating at a nice restaurant, booker was served a so-called country ham.
• 9:54
  Speaker 2: However, it didn't quite match up to the idea of a true, bona fide country ham, so he leaned over to his publicist and right-handed man and asked him to retrieve the ham he had stashed in his trunk for an upcoming Alaska fishing trip.
• 10:09
  Speaker 2: Booker wanted to show the chef what genuine country ham tasted like.
• 10:14
  Speaker 2: After a bit of back and forth, the ham made its way into the restaurant, where Booker generously shared it with both the chef and the other diners.
• 10:24
  Speaker 2: That story always got the whole room laughing.
• 10:27
  Speaker 2: Many people think Dad was from Bardstown, the bourbon capital of the world, but it wasn't until later in his adolescence that he moved into the Beam family home there.
• 10:37
  Speaker 2: As a boy, he grew up in Springfield, kentucky, a small rural town about 18 miles down the road, while the town has grown over the years alongside bourbon and a few other industries in the area it was a farming community with many residents working in tobacco when dad was young, many, many years before he became the master distiller he was known for.
• 11:00
  Speaker 2: he got his sense of hard work from his time as a farmhand in Springfield.
• 11:04
  Speaker 2: One thing most folks don't know about the Springfield area is that it was where Abraham Lincoln's legacy began.
• 11:11
  Speaker 2: Beyond that, I'd say Dad is probably one of the more recognizable figures to come from Springfield.
• 11:17
  Speaker 2: Even when he moved away he spent a lot of time going back to the one family dime, back for family dinner, holidays and even the extended no family reunion every summer.
• 11:30
  Speaker 2: Never forget your hometown and this batch is in honor of Dad's.
• 11:34
  Speaker 2: I hope you enjoy it as much as he would have.
• 11:38
  Speaker 1: All right.
• 11:39
  Speaker 1: So where does it all come from?
• 11:40
  Speaker 1: You got that right, yep.
• 11:45
  Speaker 2: All right.
• 11:46
  Speaker 2: So where does it all come from?
• 11:46
  Speaker 2: You got that right.
• 11:47
  Speaker 2: Yep, all right.
• 11:47
  Speaker 2: 17% came from the fifth floor of the nine-story warehouse G, 7% came from fourth floor nine-story warehouse H, 31% came from the fifth floor of seven-story warehouse Z and 45 percent came from the fourth floor of seven story warehouse three there you go.
• 12:05
  Speaker 1: That is the springfield batch, and uh, it's it.
• 12:09
  Speaker 1: It has, uh, somewhat ties.
• 12:11
  Speaker 2: Okay, go ahead and its age is seven years, seven months and eight days, and it's 124.5 proof all All right, so let's taste into this.
• 12:23
  Speaker 1: First, the first glass, which is our first glass.
• 12:27
  Speaker 1: Our glasses line up.
• 12:28
  Speaker 1: There's colors on the bottom, so we're going to be tasting the same thing, but not necessarily what you just heard about.
• 12:34
  Speaker 1: We're going to go in order and keep tasting, and that's the way we're going to go about it.
• 12:37
  Speaker 1: So we're tasting red.
• 12:39
  Speaker 1: Yes, red is the first one you can put that in here.
• 12:43
  Speaker 1: Thank you, you're welcome.
• 12:48
  Speaker 2: A hand.
• 12:49
  Speaker 1: Thank you, honey, you're welcome.
• 12:51
  Speaker 2: I was thinking if you had water in your fridge.
• 12:55
  Speaker 1: Okay, All right.
• 12:58
  Speaker 1: So the first round of when we do it, we're going to nose sip a little bit and then, once we're through, we're going to quickly taste through them quickly.
• 13:09
  Speaker 1: So that meant.
• 13:10
  Speaker 1: And then we're going to put them in the order of what we put them in.
• 13:13
  Speaker 2: Okay.
• 13:13
  Speaker 2: Yeah, okay, wow that one is big big flavor right there, big taste yeah, a little bit of.
• 13:31
  Speaker 1: There's not much peanut on that one tobacco, yeah, more tobacco, it's not that one.
• 13:37
  Speaker 1: Wow, now, one of the cool things about what we're doing here with these others is that all the bottles have been open all year round.
• 13:46
  Speaker 1: Actually, this batch one is open the longest, and I'd say the Reserve would probably be the second, and so also the batch that well, the Reserve I picked up at in September.
• 14:01
  Speaker 1: So then it would have been the beam house batch, which would be the second oldest open, and then the reserve, then the last two, which was um esther distiller's batch, and then blend, and then also jimmy's batch.
• 14:14
  Speaker 1: All right, so you ready.
• 14:16
  Speaker 2: Yep, all right.
• 14:17
  Speaker 2: The two 2024-02 batch is named the Beam House batch.
• 14:23
  Speaker 2: I grew up just around the corner and lived next door for years before moving in after dad passed away.
• 14:30
  Speaker 2: The Beam House, as name suggests, has been part of my family for generations.
• 14:35
  Speaker 2: My granddad, jim Beam, lived there, lived here, my dad, great granddad Jim.
• 14:40
  Speaker 2: Let's see, get my place back Now I do.
• 14:46
  Speaker 2: It's just kind of the way it goes in our family.
• 14:50
  Speaker 2: We've always spent a lot of time here together, whether it's for Sunday dinners, drinking bourbon on the porch or doing tastings for batches of bookers.
• 14:57
  Speaker 2: Back when I lived next door, I used to walk across the yard with samples from the plant, so Dad and whoever else was lucky enough to be there could gather around the kitchen table and taste them over some barbecue Booker loved to entertain and always wanted to bring people through the house.
• 15:13
  Speaker 2: Lord knows how many people have been here over the years Friends, neighbors, business partners, employees everyone's welcome.
• 15:21
  Speaker 2: Dad loved when people would stop by and come on out back for a drink, and now it's a tradition I'm proud to carry on.
• 16:14
  Speaker 2: In this batch.
• 16:15
  Speaker 2: I've tried to capture some of the joyful memories I've made in the beam house for you to enjoy at yours.
• 16:20
  Speaker 2: All right, and this batch is made up 14% came from the fifth floor of seven-story warehouse Z, 28% came from the fourth floor, seven-story warehouse 3.
• 16:33
  Speaker 2: 14% came from the fourth floor of seven-story warehouse 3.
• 16:36
  Speaker 2: Wait a minute.
• 16:38
  Speaker 2: 14% came from the fourth floor, seven-story warehouse 3.
• 16:42
  Speaker 2: 19% came from the fifth floor of seven-story warehouse Q and 25% came from the seventh floor of nine-story warehouse H.
• 16:51
  Speaker 2: It is seven years, two months and 22 days old when the barrels were dumped and it is a 124.6 proof.
• 17:04
  Speaker 1: I think this one's gold.
• 17:05
  Speaker 1: I think this one's gold.
• 17:11
  Speaker 1: This nose on this one is much stronger than the last one.
• 17:14
  Speaker 1: I really like that one.
• 17:17
  Speaker 1: One thing of that this year that the Booker's had was this rich, dark, like almost a cherry caramel syrupy deliciousness.
• 17:28
  Speaker 1: Now Booker's is much sweeter.
• 17:31
  Speaker 1: I mean, all the barrels in the batch are from those different places in the Rick house, but all the barrels are uncut and unfiltered, they're just pumped, and that's one of the things that what attracted me to Booker's in the first place.
• 17:46
  Speaker 1: I wanted what Booker and what Fred and Freddie all taste, and that's what Booker's is.
• 17:49
  Speaker 1: It's what they make batches of.
• 17:50
  Speaker 1: What was coming out of the barrels.
• 17:51
  Speaker 1: These come straight from the barrels, they're dumped, they're screen filtered but they're not filtered.
• 17:58
  Speaker 1: They're not cold filtered, they're not chill filtered or any other type.
• 18:03
  Speaker 1: It's just as they're dumping.
• 18:04
  Speaker 1: They get the char, but the fine charcoal sediment will be in the bottom of bookers.
• 18:09
  Speaker 1: Okay, so that's really interesting.
• 18:12
  Speaker 1: All right, so we're on three.
• 18:14
  Speaker 1: I mean, what did you get off this one?
• 18:16
  Speaker 1: This one is a little bit more rich in its flavor, not as much char.
• 18:21
  Speaker 1: A little bit sweeter, a lot sweeter to me.
• 18:23
  Speaker 2: I'm getting a lot of brown sugar on this and I A lot sweeter to me.
• 18:26
  Speaker 2: I'm getting a lot of brown sugar on this and I'm getting a dark tart flavor to it, maybe even like cherry I'm in three but it's real sweet and rich.
• 18:38
  Speaker 2: I like it.
• 18:38
  Speaker 1: Okay, so this is the third batch.
• 18:41
  Speaker 1: No, what do you want?
• 18:43
  Speaker 1: Yeah, third batch, yep, and this is a Master Distiller batch.
• 18:47
  Speaker 2: It's called the Master Distillerers Batch 2024-03.
• 18:51
  Speaker 2: This group was made up of legends like my dad, booker Noe, and some of his peers at other distilleries.
• 18:58
  Speaker 2: During this time, these guys the elder statesmen, as we call them paved the way for Master Distillers to get recognized for their craft.
• 19:04
  Speaker 2: They even became the very first class inducted to the Bourbon Hall of Fame.
• 19:08
  Speaker 2: I remember once I was with my dad when they all met up in Chicago for a festival.
• 19:13
  Speaker 2: We were catching up at a bar and most of the people there were just six random guys drinking bourbon.
• 19:19
  Speaker 2: Someone pointed us out to the bartender and said You've got bourbon royalty in here.
• 19:26
  Speaker 2: We all laughed and raised our glasses.
• 19:28
  Speaker 2: While it's true enough now, it wasn't always like this.
• 19:31
  Speaker 2: Back in the day, being a master distiller just meant running the distillery.
• 19:35
  Speaker 2: But these elder statesmen changed all that raising the bar.
• 19:38
  Speaker 2: For all of us, the job went from spending every waking moment in the distillery to traveling the world, all the while introducing people to our beloved bourbon.
• 19:48
  Speaker 2: They became spokesmen and celebrities in their own right.
• 19:51
  Speaker 2: They made the job as big as they were.
• 19:54
  Speaker 2: I've looked up to these guys my whole life.
• 19:56
  Speaker 2: They showed me the ropes of how to make great whiskey and built my love and respect for everything that goes into the craft.
• 20:02
  Speaker 2: I'm proud to follow in their footsteps and honor them with this batch so that's fred.
• 20:08
  Speaker 1: No, who does the bookers batches on this?
• 20:11
  Speaker 1: All except for the reserves which his son, freddy, had taken over.
• 20:15
  Speaker 1: But we um me and super nash and roxy we've sat around the kitchen table that we were talking about on the last one.
• 20:22
  Speaker 1: We've been in the beam house Beam House, walker, and we just did the dinner at their house this past summer with all of us.
• 20:29
  Speaker 1: They opened their house up to the public and for the people who want, if you're willing to spend time with them, they want to spend time with you.
• 20:41
  Speaker 1: Yeah, so we know Sandy, which is Freddie's mom and Fred's wife, and it's just an amazing dynamic.
• 20:51
  Speaker 2: Yeah.
• 20:52
  Speaker 1: So it's really kind of cool, and Booker's is what.
• 20:55
  Speaker 1: The reason why we know the nose was the painting that got in, why we are together, is because of Booker's painting.
• 21:00
  Speaker 1: We've talked about this many times.
• 21:03
  Speaker 2: And it's just and because of Booker's bourbon, like I say, it was what you liked at the time and had a passion for when you were getting into whiskey and bourbon and the same thing with me.
• 21:15
  Speaker 2: It was one of my favorites when I was getting into it, just for the fact that it was uncut and unfiltered and it was like sort of like the true me bourbon.
• 21:26
  Speaker 2: You know, at the time Well, it also.
• 21:29
  Speaker 1: I mean, it's such a popular podcast.
• 21:31
  Speaker 1: That's one of the reasons why we do this is because people are so interested in this bottle.
• 21:36
  Speaker 1: When I first, my first bottle, I believe, was $78.99 off the shelf and recently here in Ohio it was $99.99.
• 21:44
  Speaker 1: That's, you know, it's just hasn't gone up that much as far, but it's just a quality bottle.
• 21:49
  Speaker 1: Uh, it comes in the wooden, the wooden cases, the bookers, some people use them as smoke drinks yeah, and a little front and whatever but it holds it in.
• 21:59
  Speaker 1: It comes with that.
• 21:59
  Speaker 1: What you're reading from.
• 22:00
  Speaker 1: It comes from a little with a little card that you know you're reading from the internet because nobody can read these cards.
• 22:06
  Speaker 2: It's so small.
• 22:08
  Speaker 1: It's always been a thing.
• 22:09
  Speaker 1: It just makes you feel old.
• 22:10
  Speaker 1: That's all those cards do they should?
• 22:12
  Speaker 1: Leave them out and just say, hey, look it up on the internet.
• 22:14
  Speaker 1: And then you don't feel so old because you were smart enough to look it up on the internet, right, so?
• 22:18
  Speaker 1: All right, so let's skip this third one.
• 22:21
  Speaker 2: Well, let me tell you the batch it's seven years, eight months and seven days and it's 130.3 proof.
• 22:27
  Speaker 2: All right, and much of this batch was produced in 2016, on Dad's birthday, december 7th.
• 22:35
  Speaker 2: The breakdown of the barrel storage of Booker's Masters Distillers batch is as follows 10% came from the sixth floor of seven-story warehouse Z.
• 22:42
  Speaker 2: 11% came from six-story floor of seven-story warehouse one.
• 22:47
  Speaker 2: 42% came from the sixth floor of seven-story warehouse three.
• 22:50
  Speaker 2: 37% came from the third floor of a nine-story warehouse J, and that to me, right there, is kind of special that Booker did this in honor of his dad and on his dad's birthday.
• 23:04
  Speaker 1: You mean Fred Fred.
• 23:05
  Speaker 1: Fred did it on Booker's birthday.
• 23:06
  Speaker 2: Yeah, fred did it for Booker's birthday.
• 23:08
  Speaker 2: Yeah, fred did it for Booker's birthday and he did it on December 7th, so this is a special batch.
• 23:15
  Speaker 1: All right, so this, I believe, is green Yep I think I got green, all right, and we're going to nose this one.
• 23:22
  Speaker 1: This one's more classic, of course.
• 23:28
  Speaker 2: Yeah, this has sort of got that peanut.
• 23:30
  Speaker 1: Yep, this has the sweetness of the other three but that nutty peanut.
• 23:36
  Speaker 1: It's got the brown sugar, vanilla, but yeah, but it's also got a little bit of oak on it.
• 23:42
  Speaker 1: A little bit more oak on it.
• 23:43
  Speaker 1: Alright, let's do batch four.
• 23:49
  Speaker 1: We'll talk about four.
• 23:50
  Speaker 1: It's fun being blinded.
• 23:54
  Speaker 2: Yeah, I like that one.
• 23:56
  Speaker 2: So when we say the colors, you guys know what color is what don't you guys?
• 23:59
  Speaker 1: So you guys are going to be laughing your butts off at us.
• 24:01
  Speaker 1: I'm not trying to figure out the batches.
• 24:05
  Speaker 2: All right, batch 2024-04 is called Jimmy's Batch.
• 24:09
  Speaker 2: Once at a bourbon festival, jimmy came up to Dad and me and poured out three glasses of whiskey he wanted us to taste.
• 24:18
  Speaker 2: It was some real nice stuff.
• 24:20
  Speaker 2: When Dad asked what it was, jimmy said it was something new, he was working on something special.
• 24:25
  Speaker 1: I thought it was pretty cool to bring a new product to a competitor and ask what they think.
• 24:29
  Speaker 1: Jimmy Russell referring to the master distiller of wild turkey.
• 24:34
  Speaker 1: Yeah, there you go, that helps.
• 24:36
  Speaker 1: I probably should have read that precursor up here.
• 24:38
  Speaker 2: Yeah, this batch is named in honor of master distiller Jimmy Russell, living legend for bourbon lovers everywhere and one of my dad's dearest peers, competitors and, most importantly, friends.
• 24:48
  Speaker 2: Jimmy was like a second father to me after dad passed away.
• 24:52
  Speaker 2: I've learned a hell of a lot from him over the years.
• 24:55
  Speaker 2: There are many life lessons to thank him for, but here are a few that stand out to me.
• 25:00
  Speaker 2: Once at a bourbon festival, jimmy came up to dad and me and poured out three glasses of whiskey and he wanted us to taste.
• 25:07
  Speaker 2: It was some real nice stuff.
• 25:09
  Speaker 2: When Dad asked what it was, jimmy said it was something new.
• 25:12
  Speaker 2: He was working on something special.
• 25:18
  Speaker 2: I thought it was pretty cool to bring in a new product to a competitor and ask what they think.
• 25:20
  Speaker 2: It showed me the importance of trust and camaraderie and just how much those old-timers respected each other.
• 25:24
  Speaker 2: The other big thing about Jimmy taught me was to treat everybody like I wanted to be treated.
• 25:32
  Speaker 2: We went to events at bars or liquor stores.
• 25:33
  Speaker 2: He always stayed late to make sure everyone got the picture taken and their bottle signed.
• 25:37
  Speaker 2: It's easy to take for granted that we get to do what we do because of the people that stand in line for our whiskey, but Jimmy never did.
• 25:44
  Speaker 2: Just like Dad, there are a few things Jimmy loves more than a damn good bottle of bourbon.
• 25:48
  Speaker 2: So cheers to him and the mentorship that he's given me through the thick and thin all these years.
• 25:53
  Speaker 1: I hope you get to share a glass with company as good as true as Jimmy.
• 25:56
  Speaker 1: So last year Craig Schneider texted Jimmy and told him that me and Super Nash were coming down on Saturday.
• 26:07
  Speaker 1: I believe it was the 18th.
• 26:10
  Speaker 2: It was actually on a Sunday A.
• 26:12
  Speaker 1: Sunday.
• 26:12
  Speaker 1: Yeah, and he just said to.
• 26:14
  Speaker 1: He texted Jimmy directly and then he copied the text to me.
• 26:18
  Speaker 1: Plus, I got in on a chat with Jimmy Russell and Jimmy Russell's personal cell phone.
• 26:22
  Speaker 1: I haven't used it but I didn't hear back from Jimmy after that.
• 26:29
  Speaker 1: But when me and we said we were going to be there between 11.30 and 12.30 and me and Nash showed up at the distillery's gift shop and sure enough, we walked in and Jimmy and Jimmy and Jaretta were right there, sitting in there waiting for us?
• 26:50
  Speaker 1: Yeah, it was amazing and then I was wearing a Whiskey Thief shirt because we had that Whiskey Thief.
• 26:56
  Speaker 1: And Jimmy, he's like giving me totals, yeah he asked him what is that that he?
• 27:03
  Speaker 1: Was wearing and I was like what's that on your shirt?
• 27:07
  Speaker 2: Where is that?
• 27:07
  Speaker 2: Yeah, and Jimmy, I mean what's that?
• 27:08
  Speaker 1: What's that on your shirt?
• 27:08
  Speaker 1: Where is that?
• 27:08
  Speaker 1: Yeah, and Jimmy knows where Whiskey Thief is.
• 27:11
  Speaker 1: Jimmy sends people to Whiskey Thief and he sends people to Larkin afterwards.
• 27:15
  Speaker 1: He's such a great person and we got to spend a good 25, 30 minutes with him and his wife.
• 27:21
  Speaker 1: It was quite a while and he told a couple stories and then you know so.
• 27:26
  Speaker 2: I bought Greg and signed some bottles.
• 27:33
  Speaker 1: And some people came in, but he was just.
• 27:33
  Speaker 1: Overall it was something I hadn't met.
• 27:34
  Speaker 1: Jimmy, neither had you right, no, no, we had never met him and we got a chance to meet him and I felt honored afterwards Me too that was a very special day.
• 27:42
  Speaker 1: No, this batch is 2024-04.
• 27:46
  Speaker 1: And it's on the shelf right now.
• 27:48
  Speaker 1: Yeah, they seem to have made a little bit more of this batch.
• 27:52
  Speaker 1: So what was the did we do, the year and the proof on that?
• 27:56
  Speaker 2: I'm doing it right now.
• 27:56
  Speaker 2: This batch was made up of three production dates stored in four different warehouses.
• 28:00
  Speaker 2: It stands at 125.8 proof ages 7 years, 9 months and 19 days, and the breakdown of the batches as follows 12% came from the 5th floor of 7-story warehouse Z.
• 28:12
  Speaker 2: 20% came from the 5th floor of 7-story warehouse 1.
• 28:15
  Speaker 2: 46% came from the 3rd floor of 7-story warehouse 3.
• 28:20
  Speaker 2: And 22% came from the 4th floor of 7-story warehouse U.
• 28:24
  Speaker 2: There you go, what's the proofs.
• 28:28
  Speaker 1: It was 125.8.
• 28:29
  Speaker 1: Okay, all right, so we are about to drink the fourth one that we have in front of us.
• 28:34
  Speaker 1: Remember, this is blind folks.
• 28:35
  Speaker 1: We don't know what we just read about, or talked about, if you just joined in.
• 28:38
  Speaker 2: this is blue.
• 28:39
  Speaker 2: This is blue Hmm.
• 28:43
  Speaker 1: A little bit.
• 28:44
  Speaker 1: This one is more complex than most of the other four.
• 28:46
  Speaker 1: Three.
• 28:48
  Speaker 2: You can tell.
• 28:49
  Speaker 2: Seems like to me that proof is a little higher on this one.
• 28:54
  Speaker 1: There's still the classic peanut on there.
• 28:55
  Speaker 1: Sweetness, I will have to say, for all the batches.
• 29:00
  Speaker 1: It definitely has a consistent sweetness on each one of them, don't you agree, batches, it definitely has a consistent sweetness on each one of them, don't you agree?
• 29:07
  Speaker 1: Yes, all the way so far, I would say.
• 29:13
  Speaker 1: One has a little bit of char on it where the other ones don't have that same char.
• 29:16
  Speaker 2: The first one to me has a little bit more char and oakiness to it.
• 29:18
  Speaker 2: Two and four right now have this For me you have the sweeter and more complex in their flavors right now.
• 29:28
  Speaker 1: Yeah, All right.
• 29:30
  Speaker 1: So let's read about the reserves.
• 29:32
  Speaker 1: All right?
• 29:33
  Speaker 2: this is a special limited edition.
• 29:36
  Speaker 2: Get that there for everybody.
• 29:44
  Speaker 1: Let's put that right there.
• 29:47
  Speaker 1: How about that?
• 29:47
  Speaker 1: Look at, that should have been where we're all the time, probably, oh I did.
• 29:53
  Speaker 1: It's exactly where it should be.
• 29:54
  Speaker 1: Yeah, it's working on facebook and you do all right.
• 30:02
  Speaker 2: uh, when dean was struggling to get the hard and streak line to fully take flight, it makes sense that they would look to their established brands for expansion.
• 30:09
  Speaker 2: October saw the inaugural release of the little book, the Infinite, and two months later the Booker's Bourbon brand saw the Reserve, which opened up the brand's flavor profile and increased the blending complexity.
• 30:21
  Speaker 2: Falling into Grandaddy's legacy, Freddy no looks to take the Booker's brand in a new creative direction.
• 30:27
  Speaker 2: The little book was thought to be exactly that.
• 30:30
  Speaker 2: Eight releases later, the brand has been far more experimental and unique in the more traditional confines of Booker's line.
• 30:36
  Speaker 2: According to the company, Ngo is personally picking all of the barrels for the reserve blend and the first edition includes a blend of 8, 9, 10, and 14-year-old bourbons.
• 30:48
  Speaker 1: In a lot of ways it mirrors what Four Roses does with their annual limited edition small bachelor leaves.
• 30:54
  Speaker 1: You know there's this.
• 30:55
  Speaker 1: That's probably better.
• 30:56
  Speaker 1: If you want, just can you read it.
• 30:57
  Speaker 1: You need a.
• 30:57
  Speaker 1: You could use your light on your phone better.
• 30:58
  Speaker 1: You got it.
• 31:00
  Speaker 1: Yeah, I wanted this to happen.
• 31:07
  Speaker 2: Welcome to the very first Bachelor of the Reserves.
• 31:08
  Speaker 2: a celebration of my great Eddie Booker's legacy, I'm honored to be a part of something that means so much to you as a being and to all of you who have enjoyed it over the decades.
• 31:13
  Speaker 2: In many ways the Reserves is in the same bourbon you know and love Always uncut, always unfiltered, just as Booker envisioned when he created the small batch bourbon collection and changed the world of whiskey for good.
• 31:24
  Speaker 2: But in other ways, the reserves of some is something new.
• 31:27
  Speaker 2: I've taken my granddaddy's bookers and put it on a path to the future, expanding his flavor profile with the most exceptional liquids in our rackhouse.
• 31:35
  Speaker 2: It's the kind of bourbon I believe he'd be making if he were still here with us now.
• 31:40
  Speaker 2: In search, I search high and low across our campuses to find the right barrels, handpicking every single one myself.
• 31:46
  Speaker 2: It can take a while to find, but when I do it feels like the big man himself picked them out.
• 31:51
  Speaker 2: I couldn't be prouder to share this burden with you all.
• 31:54
  Speaker 2: I think even Booker would say we've been good with this one.
• 31:57
  Speaker 2: So let's all raise a glass.
• 31:58
  Speaker 2: Long live Booker's Long live Booker's.
• 32:01
  Speaker 1: Long live Booker's.
• 32:02
  Speaker 1: We're going to taste this fifth one.
• 32:04
  Speaker 2: Wecovered and this 2004 batch of the reserves is aged 8 years, 2 months, 12 days and 125.9 proof, spent 8 production dates and stored in 8 different warehouses.
• 32:16
  Speaker 2: These barrels were aged as follows 8 years 2 months and 12 days on the 4th floor of warehouse G.
• 32:23
  Speaker 2: 8 years 5 months, 19 days on the 5th floor of warehouse I.
• 32:27
  Speaker 2: 8 years 5 months, 20 days on the 5th floor of warehouse I.
• 32:29
  Speaker 2: 8 years, 5 months, 20 days on the 5th floor of warehouse Z.
• 32:30
  Speaker 2: 9 years 2 months, 3 days on the 5th floor of warehouse Q 9 years 2 months, 4 days on the 6th floor of warehouse J.
• 32:39
  Speaker 2: 9 years, 5 months, 18 days.
• 32:40
  Speaker 2: On the 7th floor of warehouse H.
• 32:41
  Speaker 2: 10 years, 3 months, 2 days on the 4th floor, warehouse X.
• 32:46
  Speaker 2: And 14 years, 4 months, 16 days on the 6th floor, warehouse I.
• 32:50
  Speaker 2: What about proof?
• 32:52
  Speaker 2: Did you do proof?
• 32:52
  Speaker 2: Yep, that was a 125.9 proof, wow.
• 32:58
  Speaker 1: The age was a lot higher, so great.
• 33:03
  Speaker 2: Yeah, there you go.
• 33:04
  Speaker 2: Yeah, that's 14 years in age.
• 33:08
  Speaker 1: All right.
• 33:08
  Speaker 1: So what I'm going to do is I'm gonna taste through and I'm gonna just put them in order, and then you can taste through and we can put them in order, and then we'll see the real deal.
• 33:13
  Speaker 1: Okay, so I kinda know which ones are good already, which one I want.
• 33:18
  Speaker 1: I'm gonna review three I thought were and see just where I think there are some exceptional batches this year.
• 33:23
  Speaker 2: You put your first, the one that you want first to the left.
• 33:27
  Speaker 1: Okay, Since we tasted it, it was kind of easy.
• 33:41
  Speaker 1: Ah oh no, this is a technical issue there you go, that's a lot of boogers.
• 34:15
  Speaker 2: Right now I have a hug.
• 34:17
  Speaker 1: So Matt said I'm gonna take them all together, make them all together, make one batch of your own.
• 34:20
  Speaker 1: No, just mix all five together and make a batch.
• 34:21
  Speaker 1: I'm telling you, I mix them all together.
• 34:22
  Speaker 1: Mix them all together and make one batch of your own.
• 34:22
  Speaker 1: No, just mix all five together and make a batch.
• 34:22
  Speaker 1: I'm telling you, I mixed them all together.
• 34:24
  Speaker 1: My and right now the hug itself has mixed together.
• 34:32
  Speaker 1: If you wait for a second, I'm telling you I've done a lot of these boogers pastings before, but I will tell you right now.
• 34:38
  Speaker 1: This is the toughest one ever.
• 34:40
  Speaker 1: Yeah, it's the highest proof Proofing.
• 34:43
  Speaker 2: I've ever tasted.
• 34:46
  Speaker 1: I haven't had this high of proof, or feels like that high of proof.
• 34:54
  Speaker 2: All right Just catching my palate.
• 34:59
  Speaker 1: I drank a lot with you today, my pa-.
• 35:05
  Speaker 1: I drank a lot with you today.
• 35:12
  Speaker 2: It's feeling like beer right now, bulling, alright.
• 35:18
  Speaker 2: Yeah, did you put your five in order?
• 35:19
  Speaker 2: My five are in order, alright.
• 35:21
  Speaker 1: My five are in order.
• 35:22
  Speaker 1: Alright, my five are in order.
• 35:25
  Speaker 1: It's tough.
• 35:27
  Speaker 1: There's three that are really close.
• 35:31
  Speaker 2: Yeah, big flavor on two of the three.
• 35:33
  Speaker 2: One's got a little bit of tobacco, oaky for me.
• 35:35
  Speaker 1: Which, then?
• 35:36
  Speaker 1: But the sweetness is so big on the front palate, I mean there's just I don't see how you have that ranked third, considering it's all gone.
• 35:44
  Speaker 1: I'm kidding, it's not.
• 35:47
  Speaker 1: Oh, it was actually blending in with the tablecloth.
• 35:51
  Speaker 1: Yeah, there you go.
• 35:52
  Speaker 1: Okay, yeah, so Alright.
• 35:55
  Speaker 1: So let's see how weird we are.
• 35:57
  Speaker 1: Okay, how does our palette align?
• 35:58
  Speaker 1: Oh, mine won, mine won, mine number five.
• 36:02
  Speaker 2: Okay, let's start with five.
• 36:03
  Speaker 2: There's no sense.
• 36:05
  Speaker 1: Mine number five is blue, mine's red.
• 36:10
  Speaker 2: Okay.
• 36:11
  Speaker 1: So his is blue, mine's blue, it would be.
• 36:17
  Speaker 2: You don't say what the R&D is.
• 36:18
  Speaker 1: Yeah, yeah.
• 36:19
  Speaker 1: So mine number four was green, mine's green, yep, yep.
• 36:24
  Speaker 1: My number three red.
• 36:28
  Speaker 2: Mine is the gray or white Gray.
• 36:31
  Speaker 1: Gray, my number two is gray.
• 36:34
  Speaker 1: Mine's gold, my number one.
• 36:38
  Speaker 1: What is that color?
• 36:39
  Speaker 1: It's gold, gold.
• 36:41
  Speaker 2: My number one's blue.
• 36:48
  Speaker 1: Yep, my one blue.
• 36:49
  Speaker 1: My gold was number two, yours was number one, my gray was number two and my gold was number one so, since you don't agree, wait so you want to do the diagram before you know what they are.
• 36:56
  Speaker 1: No, no, we're good.
• 36:57
  Speaker 1: No, no, I want to know what the two are.
• 36:59
  Speaker 1: Then you're going to line two and then you've got three.
• 37:04
  Speaker 2: I've got a golden blue.
• 37:05
  Speaker 1: What does that have to do with anything?
• 37:07
  Speaker 1: Mine is gold and your number one is blue.
• 37:10
  Speaker 2: So golden blue are what's going to.
• 37:11
  Speaker 2: That's why I guessed your number one.
• 37:15
  Speaker 1: And his number one was blue and my number five was that's why I guessed Martin's number one.
• 37:20
  Speaker 1: Oh wow, you talked about your number five was.
• 37:21
  Speaker 1: That's why I asked Martin's number one, because you talked about when you tasted it.
• 37:22
  Speaker 2: Oh wow.
• 37:23
  Speaker 2: Because, you talked about your number one being.
• 37:27
  Speaker 2: The golden, the golden, and gold is his batch number four.
• 37:34
  Speaker 1: So gold is Jimmy's batch.
• 37:36
  Speaker 2: Yeah, and you always talk about Jimmy.
• 37:38
  Speaker 2: I knew Jimmy was going to be your favorite.
• 37:39
  Speaker 1: All year long.
• 37:40
  Speaker 1: You talked about being very insistent.
• 37:44
  Speaker 2: Okay, so what's blue?
• 37:44
  Speaker 2: And blue is batch number one.
• 37:48
  Speaker 1: So I want to know what the reserve was.
• 37:50
  Speaker 1: Reserve is great so reserve takes a close second.
• 37:55
  Speaker 2: I had it at third and see, I switched those just at the last two.
• 38:01
  Speaker 2: I took that last step and I switched them around.
• 38:07
  Speaker 1: What we should do is we should do the two blind.
• 38:17
  Speaker 2: And do this one for each one.
• 38:22
  Speaker 1: You can go grab the bottles.
• 38:24
  Speaker 2: We can pay the tie whatever you want.
• 38:28
  Speaker 1: Why don't you guys try them?
• 38:29
  Speaker 1: I think you should snack on the bottles.
• 38:31
  Speaker 1: Well, you can't sell them, well, you can if you want them to be more expensive.
• 38:35
  Speaker 1: It would feed the purpose of it.
• 38:37
  Speaker 2: It would make a lot of money.
• 38:40
  Speaker 1: I just want to look at the bottles Right.
• 38:41
  Speaker 1: Okay, so what you do, alright.
• 38:44
  Speaker 1: So go for, take two bottles, one in four, some Glen back in the which club.
• 38:51
  Speaker 1: Grab some nice from back home.
• 38:52
  Speaker 1: Where are those right?
• 38:55
  Speaker 1: How many?
• 38:59
  Speaker 1: Okay, need a couple, two more.
• 39:02
  Speaker 1: I think those are me.
• 39:07
  Speaker 1: Um, there's green?
• 39:10
  Speaker 1: Oh, I'll give you two more.
• 39:11
  Speaker 1: So you didn't win the wild turkey for me, all that.
• 39:22
  Speaker 1: And then you guys do the point.
• 39:23
  Speaker 1: We've made them around, right, so do that.
• 39:25
  Speaker 1: So we're able to.
• 39:26
  Speaker 1: Go for him.
• 39:28
  Speaker 1: Batch, oh one.
• 39:33
  Speaker 2: Alright, they're gonna they're gonna blow us, okay, oh.
• 39:36
  Speaker 1: Matt, sir, and 78 proof that all the ad that I'm at up.
• 39:42
  Speaker 1: So I do an at set.
• 39:46
  Speaker 1: Let's just put all of them into one and see what happens when we blend them.
• 39:51
  Speaker 2: So now we're going to blend them, alright.
• 40:00
  Speaker 1: So, we're going to put our eyes in once, so we're doing our own blending of all five boogers, yeah.
• 40:05
  Speaker 1: I wonder if that's going to come up.
• 40:07
  Speaker 1: It doesn't work, john.
• 40:08
  Speaker 1: We saw the proof.
• 40:09
  Speaker 1: That's going to suck, all right.
• 40:10
  Speaker 1: So we got an Infinity 24 batch of boogers all five put together.
• 40:18
  Speaker 1: Look at that color.
• 40:19
  Speaker 1: Look at that.
• 40:21
  Speaker 1: I think Colton was on last night.
• 40:22
  Speaker 1: Yeah, look at that color.
• 40:22
  Speaker 1: Look Colton's.
• 40:23
  Speaker 1: I think Colton was on last night.
• 40:24
  Speaker 1: Yeah, look at that.
• 40:24
  Speaker 1: Look at that.
• 40:25
  Speaker 2: Look, we basically drank just about the same amount, cheers.
• 40:30
  Speaker 1: This is the Infinity Burger Colton Colton's.
• 40:32
  Speaker 1: We met Colton today.
• 40:33
  Speaker 2: Cheers, buddy I wonder what this is going to be like this is crazy, this is being crazy here For sure.
• 40:46
  Speaker 1: I don't know why I put them there.
• 40:47
  Speaker 1: Wait till I see them From behind here, not every second there we go.
• 40:55
  Speaker 1: How about that?
• 40:56
  Speaker 1: There we go.
• 40:57
  Speaker 1: That's it for this.
• 41:00
  Speaker 1: Alright, what's this?
• 41:00
  Speaker 1: Alright, barrel, bash it.
• 41:02
  Speaker 1: Barrel bash the infinity of bookers of 2024.
• 41:06
  Speaker 2: Barrel bashing.
• 41:07
  Speaker 1: infinity of bookers, Wow that's got complex nose on it, I'm sure of it, ooh.
• 41:12
  Speaker 1: Okay, that's not.
• 41:16
  Speaker 1: Wow, isn't that a thing that was happening at the, that stuff that was happening at the distillery?
• 41:24
  Speaker 1: Today I got that little bit, hmm.
• 41:35
  Speaker 2: That's.
• 41:36
  Speaker 2: That's different yeah.
• 41:38
  Speaker 1: There's a lot of oak.
• 41:39
  Speaker 1: Most oak does not go forward.
• 41:41
  Speaker 1: Yeah, and it a lot of oak, most of the oak does not go forward.
• 41:43
  Speaker 1: Yeah, and it's straight forward.
• 41:45
  Speaker 1: It's like a really sweet oak.
• 41:48
  Speaker 2: You know what was it?
• 41:49
  Speaker 2: Tum, tum brick, the pallet wrecker.
• 41:52
  Speaker 2: Yeah, this was about to be called the pallet wrecker.
• 41:55
  Speaker 1: So it's all five girls put into each one of our.
• 41:58
  Speaker 1: We just mix what we didn't drink.
• 42:00
  Speaker 2: Yeah, came up, put the glasses side by side, with some on each of our.
• 42:03
  Speaker 2: I have no idea which one's which.
• 42:06
  Speaker 2: Walker gave it to me.
• 42:07
  Speaker 2: I don't know if all of each other now look cheating.
• 42:11
  Speaker 1: How are we going to know?
• 42:13
  Speaker 2: I'm only cheating, because when you actually look at her, yeah, oh, you just don't look at the bottom.
• 42:20
  Speaker 1: Okay, I mean, we look at bottom, but you can't Fair enough.
• 42:23
  Speaker 1: Yeah, anyways, and then when you drink, when you drink, well, just don't tear glass.
• 42:31
  Speaker 2: If you were drinking.
• 42:32
  Speaker 2: You just didn't do that.
• 42:32
  Speaker 2: Oh, I'm gonna throw a sticker.
• 42:34
  Speaker 1: All right, so these are the two.
• 42:35
  Speaker 1: This is Booker's 01, which is the um, not being the first bad was.
• 42:41
  Speaker 1: Come on the not being set the first that was oh, my god, and then I have Jimmy's patch, whichever don't what either one is our now.
• 42:51
  Speaker 1: This right here is a 50 batch that's like and people, seriously, it was equal part of each one of five of all five.
• 43:01
  Speaker 1: You can make that blend to you.
• 43:02
  Speaker 1: I would recommend you like a lot of oak.
• 43:06
  Speaker 2: Serious palette record.
• 43:08
  Speaker 1: So we got, we got see and walk many, all right, so I'm gonna clear your bullet.
• 43:12
  Speaker 1: Yeah, we going which?
• 43:15
  Speaker 2: one I like better following here.
• 43:19
  Speaker 1: I Want that one and that one.
• 43:23
  Speaker 1: It's obvious to me and it's going to be the same as the other ones.
• 43:32
  Speaker 2: I want this one.
• 43:33
  Speaker 2: I'll drink the first one.
• 43:38
  Speaker 1: I like my ice cream.
• 43:43
  Speaker 2: All right.
• 43:44
  Speaker 1: I'm done.
• 43:45
  Speaker 2: I'll drink the first one.
• 43:45
  Speaker 2: I should have worked on one before.
• 43:48
  Speaker 2: Give me a minute.
• 43:49
  Speaker 1: I was like I'm driving all day and everything.
• 43:51
  Speaker 1: Look, his glass is gone.
• 43:52
  Speaker 1: What's it like?
• 43:55
  Speaker 1: What are they like when you chug it?
• 43:57
  Speaker 1: So this is the.
• 43:59
  Speaker 1: So we did five and Matt picked the first batch, which is a simple batch, and I picked the fourth batch, which is Jimmy's batch, and we just blinded them together.
• 44:09
  Speaker 1: Now, if me and Nash are disputed again, rocky and Parker will join.
• 44:17
  Speaker 2: Okay.
• 44:18
  Speaker 1: We'll let them sit there.
• 44:20
  Speaker 2: Sit there one, two.
• 44:22
  Speaker 1: They're just being shocked.
• 44:22
  Speaker 1: Do we have any water left over there?
• 44:23
  Speaker 1: So they're one, two.
• 44:23
  Speaker 1: Now they're just being shocked, do you?
• 44:24
  Speaker 1: Have any water left over A little.
• 44:27
  Speaker 2: No no.
• 44:28
  Speaker 1: No, first need water.
• 44:29
  Speaker 1: Yes, I mean the pizza was like forming a puddle in my stomach.
• 44:32
  Speaker 1: One, two.
• 44:38
  Speaker 1: Which one's one?
• 44:39
  Speaker 2: One, two.
• 44:40
  Speaker 1: What Water's fine.
• 44:42
  Speaker 1: Last time I'm there, I'm close.
• 44:44
  Speaker 1: Okay, which one's?
• 44:44
  Speaker 1: One, one, two, what?
• 44:44
  Speaker 1: What was mine?
• 44:45
  Speaker 1: Last time I'm there, I'm close.
• 44:47
  Speaker 1: Oh, thank you, I'm curious.
• 44:51
  Speaker 1: Oh, now, number one was number five, you just said that was number one.
• 44:56
  Speaker 2: Oh, yes, I know, here is my answer.
• 44:57
  Speaker 2: Okay, go ahead.
• 44:57
  Speaker 2: What is the color Matching we're matching?
• 44:59
  Speaker 2: Okay, what is?
• 45:00
  Speaker 2: We've switched to our number one.
• 45:01
  Speaker 1: What's the color?
• 45:01
  Speaker 1: Matching, we're matching.
• 45:03
  Speaker 1: Okay, what's the color?
• 45:04
  Speaker 1: Is that?
• 45:04
  Speaker 2: what color Gold?
• 45:05
  Speaker 2: My number one is gold oh wow, gold, gold.
• 45:07
  Speaker 1: So we're unanimous Gold, gold, gold.
• 45:09
  Speaker 1: What?
• 45:11
  Speaker 2: is gold.
• 45:11
  Speaker 2: What is gold?
• 45:12
  Speaker 2: Jimmy's badge.
• 45:15
  Speaker 1: Oh, we went to Jimmy's Right.
• 45:17
  Speaker 2: Bookers of the year Jim's been unanimously lined.
• 45:22
  Speaker 2: Jim's back.
• 45:23
  Speaker 2: Jim's back 2024-04.
• 45:26
  Speaker 1: Not even a choice.
• 45:27
  Speaker 2: Yeah, yeah, put up side by side and clear palette, you know, yeah.
• 45:32
  Speaker 1: Because it got kind of rough for me.
• 45:34
  Speaker 2: So the Springfield was a little too hot too oaky, yeah, a little bit hot for me.
• 45:38
  Speaker 1: Yeah, too hot, too oaky this was just more palette-y.
• 45:41
  Speaker 1: I mean, it's higher proof and sweeter, Just a little bit more.
• 45:48
  Speaker 2: I would say the red batch Red batch was kind of like popcorn.
• 45:54
  Speaker 1: Like popcorn.
• 45:55
  Speaker 1: That one was smoking.
• 45:57
  Speaker 1: What Letter B?
• 45:59
  Speaker 2: So alright, everybody.
• 46:01
  Speaker 1: Yes, give us a bottle.
• 46:02
  Speaker 1: The first Scotchie Bourbon Boys bookers of the year.
• 46:05
  Speaker 2: The unanimous lead was 8404, coming at 62.9.
• 46:11
  Speaker 1: That's right 9.
• 46:14
  Speaker 2: That would be 825.8.
• 46:16
  Speaker 1: Yes, 9.
• 46:16
  Speaker 1: And the same year's 10th.
• 46:20
  Speaker 1: That would be 7 years on month in 1980.
• 46:22
  Speaker 1: 9.
• 46:23
  Speaker 1: , 9.
• 46:23
  Speaker 1: 9.9, and the same year's 10th and the same year's 9th.
• 46:24
  Speaker 2: And the same year's 9th and the same year's 9th, and the same year's 9th and the same year's 9th and the same year's 9th and the same year's 9th and the same year's 9th and the same year's 9th, and the same year's 9th and the same year's 9th and the same year's 9th.
• 46:38
  Speaker 1: Right now, yes, if you walk into your local liquor store, especially here in Ohio or somewhere, it is readily available out there.
• 46:45
  Speaker 2: I've seen it just about everywhere in South Carolina, georgia.
• 46:47
  Speaker 1: North Carolina.
• 46:48
  Speaker 1: It coincides with Jimmy Russell's 70th anniversary.
• 46:51
  Speaker 1: He released everything.
• 46:52
  Speaker 1: So the Scotchy Bourbon Boys it's still printed, it's the batch and, you know, maybe in early 2025, when we're waiting for the next batch, we make the last year's winners up in China.
• 47:04
  Speaker 1: So those batches we will spend the next four years out back in the winter and we can go there.
• 47:09
  Speaker 1: All right, everybody, Great podcast.
• 47:13
  Speaker 1: I mean we'll finish up right here.
• 47:16
  Speaker 1: Thanks to Roger and Roxy for helping out blinding me Nash and then the two of us.
• 47:22
  Speaker 1: That was awesome and so wwwscotchyburnboyscom for all things turban boys, remember Facebook, instagram, youtube and Twitter, or on all major podcasts, mainly Spotify, apple and iHeart, but all the other ones leave good back and yes and matter, don't drink and drive and live your life uncut and unfiltered, and little steve will oh.