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Inside Ohio’s Exclusive Woodford Double Oak Barrel Proof Release · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_00: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_00: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_00: Their Michelon reserve line reflects their story from the start to the bottle to your glass, with unique wheated it and rye bourbons, and also rye and wheat whiskies, the Michelon brand is easy to sip.
• 1:31
  SPEAKER_00: It might be a grain to glass experience, but I like to think of it as an uncut and unfiltered from their family to yourself.
• 3:00
  SPEAKER_00: Ready to go.
• 3:02
  SPEAKER_00: This is gonna be an awesome podcast.
• 3:05
  SPEAKER_00: Uh I'm so ready to get going.
• 3:08
  SPEAKER_00: It just seems like it's awesome what's happening on YouTube.
• 3:11
  SPEAKER_00: We've got Matt Leisen on tonight.
• 3:14
  SPEAKER_00: We've got I I've got to see.
• 3:15
  SPEAKER_00: It looks like, yeah, Matt Leisen.
• 3:18
  SPEAKER_00: We got John Ritt.
• 3:19
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• 3:22
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• 3:28
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• 3:30
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• 4:42
  SPEAKER_00: I got some news tonight.
• 4:44
  SPEAKER_00: Super Nash, who is everybody who follows or watches this podcast, is in the hospital tonight.
• 4:51
  SPEAKER_00: He was coming up on a procedure this coming Monday.
• 4:54
  SPEAKER_00: It was a heart procedure because he has an a heart ablation.
• 4:58
  SPEAKER_00: And what's been happening is that his rhythm is off and everything, and they were going to do this procedure to correct it.
• 5:05
  SPEAKER_00: But leading up this week, he had been sick last week, and then he was working and doing things and probably overdoing it.
• 5:12
  SPEAKER_00: And he he's he became a little bit tachycardic and uh had some tachycardia going in.
• 5:19
  SPEAKER_00: His blood pressure was up.
• 5:20
  SPEAKER_00: He went in Tuesday night and they kind of got it under control.
• 5:25
  SPEAKER_00: But last night it wasn't, he wasn't sleeping, he's getting really tired.
• 5:30
  SPEAKER_00: So they went in this morning.
• 5:32
  SPEAKER_00: Him and Sherry took him in this morning, and they have him in a room and they're medicating him.
• 5:38
  SPEAKER_00: He might be listening, he might be not listening, but we wish him really well.
• 5:44
  SPEAKER_00: But we just they just want to get him to the surgery on Monday, and they don't want them all messed up, so they're keeping him all the way till Monday.
• 5:53
  SPEAKER_00: So everybody let Super Nash know how much he means to us and everything like that.
• 6:00
  SPEAKER_00: So I just wanted to let that get that out of the way and tell everybody how much we, you know, let them know how much you love them, and we're all pulling for them.
• 6:09
  SPEAKER_00: I I it's serious, but I think they got it under control.
• 6:13
  SPEAKER_00: And all I can say is I'm I'm praying for him and I'm sending good energy his way.
• 6:20
  SPEAKER_00: So we're that's where we're at.
• 6:22
  SPEAKER_00: Appreciate anything that anybody does because you know we all love him.
• 6:27
  SPEAKER_00: He's just a great guy.
• 6:28
  SPEAKER_00: I mean, he's he's bourbon claws.
• 6:30
  SPEAKER_00: That's all I gotta say.
• 6:32
  SPEAKER_00: I wrote a song about him.
• 6:35
  SPEAKER_00: Yeah, so with that, with that said, you know, tonight's podcast, one of the things I wanted to talk about right now.
• 6:43
  SPEAKER_00: It's like we are doing this Woodford Reserve Double Oak.
• 6:49
  SPEAKER_00: But the thing about it's special is that I've even been on picks for the Scott for not the Scotchy Burb, but picks with Kentucky Bourbon Festival last year.
• 7:02
  SPEAKER_00: I was on the pick for the Woodford Double Oak, and hopefully I could get on a couple picks this year.
• 7:08
  SPEAKER_00: I don't know exactly how it's going.
• 7:09
  SPEAKER_00: I haven't heard much.
• 7:11
  SPEAKER_00: It's probably CT's doing all the picks.
• 7:13
  SPEAKER_00: That's what he loves to do.
• 7:14
  SPEAKER_00: But at the same time, this this is different because when we did the pick of this Woodford, I think it's actually, it could be, it might not be.
• 7:25
  SPEAKER_00: It is, it isn't.
• 7:27
  SPEAKER_00: It was right back here, but I don't see it.
• 7:30
  SPEAKER_00: But when we did the pick for the Kentucky Bourbon Festival, what happened was is that you basically pick batches.
• 7:39
  SPEAKER_00: They it's a 94-proof, and they make the batches, and you get to choose from four batches when you do that particular pick.
• 7:50
  SPEAKER_00: So what I you know what what I'm trying what this was where this was special, and I uh Ann Dimmick, who we know from OHLQ, I asked her how they did it because they wouldn't do it.
• 8:02
  SPEAKER_00: And this is barrel proof, and that's the one thing you always want to taste it, but what I think the thing about Woodford Double Oak is they take Woodford at 94 proof and put it back into a barrel.
• 8:16
  SPEAKER_00: So they first they make the batch after aging Woodford for how however long, and then they make their batch, and then they take that patch and they put it back into another barrel for a certain amount of time.
• 8:29
  SPEAKER_00: Well, then when they pour that barrel out, they proof it back down to 94.
• 8:33
  SPEAKER_00: In this case, they leave it alone, they just pour it straight from the barrel so it's barrel-proof.
• 8:39
  SPEAKER_00: So the cool thing about this one is I've got my light, so since I'm not using the glass, so this particular barrel is really cool because I do have tasting notes, and I'm gonna get into it right away before we do the barrel bottle breakdown tonight.
• 8:58
  SPEAKER_00: But this one is barrel number five.
• 9:00
  SPEAKER_00: It was selected July 17th, 2025, and then it is 96.13 barrel proof, so that's really kind of cool that it was, you know, it's barrel proof at 96.13.
• 10:05
  SPEAKER_00: Now, I do have some info on this on the OHLQ website, and anybody in Ohio listening, oh website is fantastic, and it's only gonna get better.
• 10:19
  SPEAKER_00: So, for instance, okay, so here's the here's the promo for it.
• 10:26
  SPEAKER_00: Oh, how about this?
• 10:29
  SPEAKER_00: Can I share the screen?
• 10:30
  SPEAKER_00: Let's see.
• 10:31
  SPEAKER_00: I should share the screen, that would be the the the right thing to do, right?
• 10:37
  SPEAKER_00: Let's see.
• 10:38
  SPEAKER_00: Share.
• 10:40
  SPEAKER_00: Is it up there?
• 10:43
  SPEAKER_00: I believe that's it.
• 10:48
  SPEAKER_00: Share.
• 10:51
  SPEAKER_00: I do believe that is it.
• 10:53
  SPEAKER_00: So I'm sharing the screen.
• 10:56
  SPEAKER_00: I sh yes, that is it.
• 10:58
  SPEAKER_00: So it's OHLQ is proud to announce the release of an exclusive single barrel selection of Woodford Reserve Double Oak Barrel Proof Personal Select.
• 11:07
  SPEAKER_00: OHLQ's first ever barrel-proof single barrel offering of the distillery's double oak expression.
• 11:14
  SPEAKER_00: Each barrel was carefully selected for its depth, balance, and unmistakable double oak character, resulting in a bourbon that is bold, indulgent, and entirely unique to Ohio.
• 11:26
  SPEAKER_00: Woodford Reserve Double Oak begins its journey in a traditional charred oak barrel before being transferred to a second deeply toasted barrel.
• 11:34
  SPEAKER_00: This additional maturation develops the whiskey's signature richness, amplifying Lawyer's layers of sweetness, spice, and complexity.
• 11:43
  SPEAKER_00: For this OHLQ exclusively release, individual barrels were chosen to showcase the remarkable range of flavors that emerge from this process.
• 11:51
  SPEAKER_00: While they share their award-winning double oak credentials, each barrel offers a distinct expression.
• 11:57
  SPEAKER_00: No two are exactly alike.
• 11:58
  SPEAKER_00: This product hit shelves January 19th and it's priced at$99.99.
• 12:03
  SPEAKER_00: It will be available till sold out.
• 12:06
  SPEAKER_00: Use the availability map, they can do that.
• 12:08
  SPEAKER_00: We can do so.
• 12:09
  SPEAKER_00: These hand-selected barrels showcase the remarkable range of Woodford double oak, a flavor spectrum from indulgent dessert-like profiles to rich, earthy notes, and sophisticated floral expressions.
• 12:22
  SPEAKER_00: Each barrel is bottled at barrel proof with proofs ranging from 95.9 to 96.8 and demonstrates the artistry of master distiller Elizabeth McCall and her team.
• 12:33
  SPEAKER_00: So, what's cool is barrel number five is the barrel that I got.
• 12:37
  SPEAKER_00: And it's the first one.
• 12:39
  SPEAKER_00: And what I've always loved about Woodford Double Oak is let's I'll take that off real quick.
• 12:47
  SPEAKER_00: Stop share.
• 12:48
  SPEAKER_00: There we go.
• 12:50
  SPEAKER_00: What I what I always loved about Woodford Double Oak is the barrel number, the the the buttercotch taste on it.
• 12:58
  SPEAKER_00: It's one of my favorite whiskeys as far as if I'm out and I they have Woodford Double Oak, and it's reasonably priced because sometimes they like to do it different.
• 13:10
  SPEAKER_00: You know, they like to have it way up, like whatever.
• 13:13
  SPEAKER_00: But if it, you know, it's like a$12 pour at the at the you know a place that would have it, which is fine.
• 13:19
  SPEAKER_00: Anywhere between 10 and 12 is cool with me.
• 13:22
  SPEAKER_00: But I'm having it.
• 13:23
  SPEAKER_00: I love it.
• 13:24
  SPEAKER_00: I love the butterscotch.
• 13:25
  SPEAKER_00: It's what I it's kind of the like in my wheelhouse of what I love about you know whiskey and bourbon.
• 13:35
  SPEAKER_00: So barrel number five is the first one, 96.13.
• 13:38
  SPEAKER_00: An explosion.
• 13:39
  SPEAKER_00: This is I haven't tasted it, but this is the notes off the website.
• 13:43
  SPEAKER_00: An explosion of rich butterscotch leads the palette, developing into luscious banana salter with an inviting bakery note and a lingering finish.
• 13:53
  SPEAKER_00: Now, barrel number seven is a palette of gooey buttercake and spiced ginger snap, is complemented by notes of dark chocolate.
• 14:03
  SPEAKER_00: Barrel number 31, 96.3.
• 14:06
  SPEAKER_00: Smooth melted caramel mingles with refined notes of macchiato, creating an elegant and coffee forward profile with sweet undertones.
• 14:14
  SPEAKER_00: I I'm gonna look for barrel number 31.
• 14:18
  SPEAKER_00: Barrel number 45, 96.1 for a rich maple syrup with warm French toast palette with surprising complexity, evolves to a lingering finish.
• 14:27
  SPEAKER_00: Barrel 46, 96.76.
• 14:30
  SPEAKER_00: An intriguing herbal and earthy palette is accented by bright citrus floral and lemongrass notes with lively like with lively spice.
• 14:38
  SPEAKER_00: Now, see this one I might not want to get because that's not what I'm into.
• 14:44
  SPEAKER_00: Um I don't want I really when I'm talking about wood for double oak, I'm not looking for earthy and citrus.
• 14:50
  SPEAKER_00: But if you are, that's that's that's your bottle.
• 14:54
  SPEAKER_00: 53, 96.31, a vibrant tropical fruit punch palette creates a colorful spectrum of fruity flavors in this uplifting expression.
• 15:03
  SPEAKER_00: Barrel number 56, sweet cooked peaches and warm cobbler mingle with refreshing notes of sun tea in a bright and comforting palate.
• 15:12
  SPEAKER_00: Barrel number 73, 95.91.
• 15:16
  SPEAKER_00: An alluring French bakery aroma evokes buttery maple pancakes with a hint of lemon, creating a sophisticated breakfast-inspired flavor experience.
• 15:24
  SPEAKER_00: Barrel number 88, 96.03 proof chai tea and nutmeg blend with French vanilla, developing into a creamy palette reminiscing of rich eggnog.
• 15:34
  SPEAKER_00: And barrel 89, 96.05, delicate cherry blossom and floral notes combined with flavors and creamy peppermint candy in this unique palette with unexpected complexity.
• 15:46
  SPEAKER_00: Now, the art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark in 1812.
• 15:54
  SPEAKER_00: Today, master distiller Elizabeth McCall carries out that legacy with creativity and vision, led by the belief that making Woodford Reserve requires not only time and patience, but the art of science.
• 16:06
  SPEAKER_00: With a background in psychology and sensory research, Elizabeth's passionate fruit pursuit of excellence makes Woodford Reserve a world finest bourbon.
• 16:16
  SPEAKER_00: So there you go.
• 16:18
  SPEAKER_00: That's it.
• 16:18
  SPEAKER_00: You could see the, what would you say?
• 16:21
  SPEAKER_00: That is the you know, the state of Ohio when they're doing barrel picks and they're able to get this type of access, right?
• 16:31
  SPEAKER_00: They get this type of access to the, you know, they're getting this type of access to the barrels, and then doing something, honestly, I'm always, you know, Matt says he looks for confectionery sugar and chocolates from from Woodford.
• 16:50
  SPEAKER_00: Now, from the double oak, I'm always looking for the butterscotch.
• 16:55
  SPEAKER_00: That's just kind of what I'm looking for is the butterscotch.
• 16:58
  SPEAKER_00: So in this case, the I I mean, this is one of the bottles I would.
• 17:05
  SPEAKER_00: There's there's three bottles that I would really want.
• 17:08
  SPEAKER_00: And this is the one, and I can't believe I was able to get that, the fifth one.
• 17:13
  SPEAKER_00: So it's that's what it is.
• 17:15
  SPEAKER_00: So that brings us to the part where we get to actually where I get to taste it.
• 17:20
  SPEAKER_00: If you have one of your barrels, Matt, what barrel number did you get?
• 17:24
  SPEAKER_00: I'm not, I I know you sent me a text.
• 17:26
  SPEAKER_00: I don't got time to look at that text.
• 17:28
  SPEAKER_00: What was your barrel number?
• 17:30
  SPEAKER_00: Because I know you're sipping.
• 17:31
  SPEAKER_00: I saw that you were able to get one, and we are about to do the old Louisville barrel bottle breakdown of Woodford Double Oak Barrel Proof OHLQ single barrel number five.
• 17:51
  SPEAKER_00: This the old Louisville whiskey company in Louisville, Kentucky.
• 17:57
  SPEAKER_00: Amin down there is doing fantastic things.
• 18:00
  SPEAKER_00: He is an amazing blog, blender, bottler, or chooser of barrels.
• 18:10
  SPEAKER_00: He's just a master at it.
• 18:12
  SPEAKER_00: He basically buys barrels of bourbon, brings them back to his warehouse.
• 18:18
  SPEAKER_00: In some cases, he he doesn't sell anything under seven years, uh, and then he will make a batch and blend and sell, but he also is always double barreling with very unique type finishing barrels.
• 18:33
  SPEAKER_00: Plus, he also takes something when he gets a really good barrel and it he thinks it can take get to where it needs to get.
• 18:42
  SPEAKER_00: He is able to.
• 18:47
  SPEAKER_00: A lot of people on there tonight, and it's tough to to go through the dumb, the the dumb actual comments.
• 18:56
  SPEAKER_00: That's why if you super chat your comment, let me see.
• 18:59
  SPEAKER_00: I'm gonna check real quick if if if I can see some of the if anybody did a super chat.
• 19:06
  SPEAKER_00: I do not believe anybody did, but if you super chat your comment, I'm gonna be able to read it because that's how this works.
• 19:15
  SPEAKER_00: So make sure that you do if you want to come on and get on and do a thing, do a super chat.
• 19:22
  SPEAKER_00: But Amin down there does a great job as far as aging and everything, and you gotta check them out at their Louisville location, the old Louisville Whiskey Company.
• 19:32
  SPEAKER_00: He is in the process of moving to a bigger, larger space in Shively, and that's gonna be amazing when he gets in there because what he can do and what he's doing with the barrels has been fantastic.
• 19:45
  SPEAKER_00: He's got his own little still now.
• 19:47
  SPEAKER_00: He's just it's he's a great guy creating a great label and creating great bourbon.
• 19:54
  SPEAKER_00: And he is the sponsor of the barrel, the old Louisville whiskey company barrel bottle breakdown.
• 20:02
  SPEAKER_00: Now, the way the old Louisville whiskey company barrel bottle breakdown works is we get a bourbon and or whiskey, and we have a rating system.
• 20:12
  SPEAKER_00: The rating system was initially has evolved into the barrel bottle breakdown, and it is based off of four categories.
• 20:21
  SPEAKER_00: The first two categories are the nose and the body.
• 20:25
  SPEAKER_00: In that case, you can get up to four knocks on the barrel.
• 20:31
  SPEAKER_00: And if you the taste and the finish are the next two categories, and you can get it up to five knocks on the barrel.
• 20:40
  SPEAKER_00: But if one of the categories is exceptional, you can give it a butt up up, which is an extra knock on the barrel, for a total of a perfect bourbon of exceptional quality, being 19 of 18 of bourbon or whiskey.
• 20:57
  SPEAKER_00: So in this case, here we go.
• 20:59
  SPEAKER_00: Now I cracked this earlier.
• 21:00
  SPEAKER_00: I like to do the crack, and when I do it, I open it up, let it air out, I'll put the cork back on, and I'll then I'll turn the bottle over, and then once again, I will open it up, let it air out.
• 21:12
  SPEAKER_00: But that's where we're at right now, and pouring into my Glen, I will pour enough that I can do Glen Terran things.
• 21:21
  SPEAKER_00: I'm excited for this.
• 21:22
  SPEAKER_00: This is I honestly I don't get hugely excited about different, you know, about some of the releases now.
• 21:35
  SPEAKER_00: There I I've over the time, wow, that smells delicious.
• 21:39
  SPEAKER_00: Over the over time, there's you've gotten you've able To acquire now, I would be if I ever won the lottery to get a Pappy Van Winkle 15 year or 12, have not been able to come across that purchase.
• 21:53
  SPEAKER_00: But you know, there was for a long time barrel-proof EH Taylor eluded me.
• 21:57
  SPEAKER_00: I was able to get that, so but I'm not always excited.
• 22:00
  SPEAKER_00: But when I've always thought I really love wood for double oak, but they come out with these double double oaks, and some of them have been really fantastic.
• 22:11
  SPEAKER_00: But I always thought, well, what happens if you put out barrel-proof Woodford double double oak?
• 22:16
  SPEAKER_00: Now and I understand it's not like they can put the reason why it's wood for double oak is because wood for double oak is 94 proof, and that's what that's a batch, and that's how they make the batches consistently and keep it on the shelf.
• 22:31
  SPEAKER_00: And the thing is, is that for it to be Woodford double oak barrel barrel proof, it's not it's gonna be 94 into the second barrel, and that's where you're gonna gain the two or three points from the finishing.
• 22:50
  SPEAKER_00: You don't proof it back down to the 94.
• 22:54
  SPEAKER_00: You might think that's little, but we're about to find out.
• 22:57
  SPEAKER_00: I'm hoping it's big.
• 22:58
  SPEAKER_00: And based off of those tasting notes, I would say 100% that I think that it's gonna be fantastic.
• 23:08
  SPEAKER_00: So here we go.
• 23:09
  SPEAKER_00: I'm super excited.
• 23:11
  SPEAKER_00: What about you guys?
• 23:12
  SPEAKER_00: Wow, we are just like killing it on YouTube tonight.
• 23:16
  SPEAKER_00: Thank you everybody for joining us.
• 23:19
  SPEAKER_00: All right, I don't I didn't see Walker and I didn't see I know John was on, but let's see what happens.
• 23:30
  SPEAKER_00: Oh, it's so rich.
• 23:32
  SPEAKER_00: There's a butterscotch note in there on that nose.
• 23:42
  SPEAKER_00: Oh my god.
• 23:45
  SPEAKER_00: Uh-oh.
• 23:49
  SPEAKER_00: Oh my god, does that smell good?
• 23:52
  SPEAKER_00: What's what's after the butterscotch?
• 23:55
  SPEAKER_00: It it actually, I'm I can taste it through my nose.
• 24:05
  SPEAKER_00: Oh, I'm so excited about this.
• 24:07
  SPEAKER_00: Alright, I know I'm biased and I got excited, but that nose delivers.
• 24:11
  SPEAKER_00: I I hope the taste delivers the way the nose is delivering.
• 24:15
  SPEAKER_00: Alright, this is this one is like crazy.
• 24:18
  SPEAKER_00: I'm gonna give it a four on the nose.
• 24:24
  SPEAKER_00: And a butt up up.
• 24:27
  SPEAKER_00: So I start off and blow my extra butt up up right off the bat, but the nose I that's what I mean.
• 24:36
  SPEAKER_00: I mean, this is the honestly, I I I think I could give this a I think this is the first bourbon that for me the nose is perfect.
• 24:47
  SPEAKER_00: The nose is unbelievable.
• 24:49
  SPEAKER_00: This is like creme brulee and butterscotch mixed together, and there might even be just a minor bit of milk chocolate somewhere in there.
• 25:03
  SPEAKER_00: God darn it is this freaking.
• 25:07
  SPEAKER_00: This is god is this I should just I just I I found what I would if I couldn't drink, I would just smell this.
• 25:21
  SPEAKER_00: This is satisfying.
• 25:24
  SPEAKER_00: Oh god, it you can taste it.
• 25:26
  SPEAKER_00: It it starts, I'm already got a finish on the back of my throat just from smelling it.
• 25:32
  SPEAKER_00: Wow, that is fantastic.
• 25:38
  SPEAKER_00: I wonder, am I up live on YouTube?
• 25:41
  SPEAKER_00: Because doesn't seem to be too many people there.
• 25:44
  SPEAKER_00: I have no idea.
• 25:46
  SPEAKER_00: All right, so the other thing is tonight's podcast is based off of we're all coming up on the polar vortex here.
• 25:55
  SPEAKER_00: We in Ohio.
• 25:56
  SPEAKER_00: I was supposed to go to so I'm supposed to go to Louis.
• 26:02
  SPEAKER_00: I was supposed to tomorrow after the podcast, I was headed up down to Whiskey Thief tomorrow.
• 26:07
  SPEAKER_00: Me and Walter were gonna do a podcast, and then I was gonna spend the night in Louisville, and I was seeing if I could get together with Mark Carter and Christy Atkinson, and then I was gonna thinking of going over to Macaulay's over to Dark Arts, and I was gonna have a whole weekend of just running around having fun.
• 26:28
  SPEAKER_00: I definitely was gonna be staying in Louisville, so I wanted to do the you know the whiskey mile or whiskey row because you've got pursuit there, you've got all the different places, and I really wanted to go there and do that, except they're supposed to get Louisville on Saturday between Saturday and Sunday, it's supposed to get seven to fourteenches, and up up here by me, we're so no, we're supposed to get seven to fourteen, they're supposed to get 14 to 23.
• 27:00
  SPEAKER_00: So I wouldn't have been doing anything, so I had to cancel it.
• 27:04
  SPEAKER_00: So that's why you got the we're getting ready for the polar vortex.
• 27:08
  SPEAKER_00: That's why you got the snowy, fun, you know, live thumbnail.
• 27:14
  SPEAKER_00: I'm loving doing the things.
• 27:16
  SPEAKER_00: I was a commercial artist that did a lot of photo retouching.
• 27:19
  SPEAKER_00: I did a lot of putting ice on on picture, you know, on logos and water and that type of thing in photography, you know, as a photo enhancer or retoucher or what in whatnot.
• 27:31
  SPEAKER_00: And then to be able to produce this kind of stuff this fast is crazy.
• 27:37
  SPEAKER_00: I mean, the barrel in this particular thing, I that's just uh it made it up and put it in there and put snow on it.
• 27:45
  SPEAKER_00: I'm just I'm so impressed with what AI I love AI, it's just like it's part of it, allows me to do what I want to do.
• 27:54
  SPEAKER_00: I tell it what I want to do, and then if there's something I can just change it or whatever, and I know what good graphics look like.
• 28:01
  SPEAKER_00: And this is good graphics, so I might use this as the base going forward.
• 28:04
  SPEAKER_00: I'll figure it out.
• 28:06
  SPEAKER_00: All right, so now we're on the taste.
• 28:08
  SPEAKER_00: No, the body, the body.
• 28:10
  SPEAKER_00: Okay, so like I love these glens, these crystal glens.
• 28:14
  SPEAKER_00: These aren't crystal glens, the regular glens because for tasting, because of this, because you really can get the viscosity of the bourbon and what's going on, it just basically rolls itself around.
• 28:31
  SPEAKER_00: And there you go.
• 28:33
  SPEAKER_00: When you pick it up, it picks up right here.
• 28:37
  SPEAKER_00: Did it really?
• 28:38
  SPEAKER_00: I don't think it would, and you can then see it sticks to the glass.
• 28:44
  SPEAKER_00: I mean, usually at 94, the viscosity of the barrel of Woodford Double Oak is a mid-range body.
• 28:57
  SPEAKER_00: But what's happening in this glass right now, I'm telling you, it hasn't even started.
• 29:03
  SPEAKER_00: And at the top, right at the tip top, though they're starting to just form to kind of try and usually they'll form on the sides.
• 29:12
  SPEAKER_00: It's just as it goes down.
• 29:16
  SPEAKER_00: Yeah, it's it's so there it is.
• 29:19
  SPEAKER_00: There's the all the way down back into the glass.
• 29:26
  SPEAKER_00: The legs are just a little thin, but long.
• 29:31
  SPEAKER_00: So there we go.
• 29:33
  SPEAKER_00: Let's see what the body is.
• 29:48
  SPEAKER_00: Wow.
• 29:53
  SPEAKER_00: Holy crap, there's a ton of stuff going on.
• 29:58
  SPEAKER_00: Wow, there's a lot of stuff going on there.
• 30:02
  SPEAKER_00: I know.
• 30:06
  SPEAKER_00: Let's see, we got Bobby says he I love my whiskey, but for me, real scotch and Irish whiskey is the best on the planet.
• 30:14
  SPEAKER_00: And we do.
• 30:15
  SPEAKER_00: Well, this is Scotchy bourbon boys, man.
• 30:17
  SPEAKER_00: We love Irish and Scotch.
• 30:19
  SPEAKER_00: It's just that bourbon is like the dessert in Irish and when you're talking about a single malt, it just doesn't compare to that corn for me, not for you, but I love the corn rye malted barley mash bell.
• 30:35
  SPEAKER_00: I mean, this the sweetness that happens in this.
• 30:38
  SPEAKER_00: Anyways, the hugs, this is like no other that I mean that couple proof points is unbelievable.
• 30:51
  SPEAKER_00: I thought this were it's hitting the cheeks.
• 30:56
  SPEAKER_00: It coats, the mouth, the two that's a full wow.
• 31:08
  SPEAKER_00: I don't know.
• 31:09
  SPEAKER_00: All right, hold on.
• 31:10
  SPEAKER_00: I need a little bit more.
• 31:15
  SPEAKER_00: Not much.
• 31:18
  SPEAKER_00: Let me see.
• 31:28
  SPEAKER_00: It's a four.
• 31:29
  SPEAKER_00: The body's a four.
• 31:30
  SPEAKER_00: I don't know how many times you can pull off.
• 31:36
  SPEAKER_00: Great.
• 31:37
  SPEAKER_00: Was not hoping for that to happen.
• 31:41
  SPEAKER_00: Anyways, so we're at a four.
• 31:44
  SPEAKER_00: And so are we still let's just make sure that's working.
• 31:46
  SPEAKER_00: That's still working.
• 31:51
  SPEAKER_00: Next is our taste.
• 31:53
  SPEAKER_00: Now we can go up to five on taste um on on taste and body uh or taste and finish.
• 32:00
  SPEAKER_00: Let's go on taste.
• 32:02
  SPEAKER_00: Let's let's talk about the notes right now, right?
• 32:05
  SPEAKER_00: Let's talk about them.
• 32:23
  SPEAKER_00: Butterscotch on the front.
• 32:31
  SPEAKER_00: The the the body comes from the oak, the double oaking.
• 32:36
  SPEAKER_00: There's no doubt, because it's there.
• 32:38
  SPEAKER_00: But when they say bananas foster, you're talking about it.
• 32:44
  SPEAKER_00: Does come up, it goes butterscotch, mid-palate.
• 32:48
  SPEAKER_00: You can kind of taste the bananas.
• 32:49
  SPEAKER_00: The banana is a more of a green banana.
• 32:54
  SPEAKER_00: Not not not a okay, not a full-out ripe banana, but an almost ripe banana.
• 33:01
  SPEAKER_00: It's like when it still has a little bit of the green taste, but the sugar's there.
• 33:06
  SPEAKER_00: But then there's the chocolate for the bananas foster.
• 33:12
  SPEAKER_00: And honestly, honestly, the hug is un the there's no hug.
• 33:22
  SPEAKER_00: There's no Woodford that comes up with this hug.
• 33:25
  SPEAKER_00: I am warmed up.
• 33:27
  SPEAKER_00: This bottle is fantastic.
• 33:29
  SPEAKER_00: I'm gonna covet this bottle.
• 33:33
  SPEAKER_00: I don't know what more compla the taste.
• 33:41
  SPEAKER_00: If it was just the butterscotch, then the banana, then the chocolate and the banana together, then it starts to pick up some of the oak.
• 33:51
  SPEAKER_00: But at the back of your throat, that's when it warms up.
• 33:54
  SPEAKER_00: It's like a delayed hug.
• 33:57
  SPEAKER_00: And then okay, so we're just on taste.
• 34:02
  SPEAKER_00: I gotta give it a five for taste.
• 34:10
  SPEAKER_00: So based off of that, right now, we're at five for taste.
• 34:14
  SPEAKER_00: So we are right on track for 19 of 18, because it's five four five.
• 34:26
  SPEAKER_00: All right, so we're talking about this bottle.
• 34:29
  SPEAKER_00: Now, granted, this regular Woodford Reserve is$52.99 on the shelf.
• 34:37
  SPEAKER_00: Not wood for not Woodford Reserve, what Woodford Double Oak.
• 34:41
  SPEAKER_00: It's a$50 bottle, basically.
• 34:43
  SPEAKER_00: And it this is a hundred.
• 34:45
  SPEAKER_00: So you doubled the price, and you're just getting now.
• 34:50
  SPEAKER_00: Think about that.
• 34:50
  SPEAKER_00: We've doubled the price.
• 34:52
  SPEAKER_00: It's a single barrel.
• 34:53
  SPEAKER_00: So this isn't a batch.
• 34:55
  SPEAKER_00: They just basically put a batch in, and then whatever the barrel does to it, that's what it is, and they leave it at the proof.
• 35:03
  SPEAKER_00: And this is the essence, they're not then re-batching it at 94.
• 35:09
  SPEAKER_00: This is your single barrel.
• 35:11
  SPEAKER_00: Now, one of the things the state of Ohio does so fantastically is send Ohio sends, what would you say?
• 35:24
  SPEAKER_00: They send good teams in to pick these types of barrels.
• 35:29
  SPEAKER_00: And I think, in my opinion, it just seems like, based off the notes and everything, the team that went to pick up to pick the crown barrels might have been the same team that picked these barrels because it's very similar to their this is fantastic.
• 35:50
  SPEAKER_00: I mean, somebody who picked this barrel knows instantly that this is what a whiskey drinker or a bourbon drinker is gonna want.
• 35:58
  SPEAKER_00: So what's left is now the finish.
• 36:08
  SPEAKER_00: Let's see.
• 36:09
  SPEAKER_00: I'm gonna see if I can access Meta just real quick.
• 36:12
  SPEAKER_00: Hey Meta, are you there?
• 36:17
  SPEAKER_00: So, what is the definition of a finish when you're drinking a bourbon or a scotch?
• 36:37
  SPEAKER_00: What is the definition of a finish when you're drinking a bourbon or a scotch?
• 36:46
  SPEAKER_05: The finish refers to the lingering flavors and sensations after you've swallowed the bourbon or scotch, like the final notes of a smooth melody.
• 36:59
  SPEAKER_00: So she said that it was the notes and the taste that you taste after you swallow.
• 37:10
  SPEAKER_00: And I will go with that.
• 37:12
  SPEAKER_00: I just wanted to know what the actual definition of a finish is because there's a lot of people who so if you so realistically, does the does the hug happen during swallowing or does it happen after?
• 37:31
  SPEAKER_00: So I should ask her, hey Meta, do people put the hug when they're drinking bourbon or whiskey as part of the taste or the finish?
• 37:46
  SPEAKER_05: The hug is colloquialism for the warm, comforting sensation of bourbon or whiskey spreading through your chest, often considered part of the finish.
• 37:58
  SPEAKER_00: She says it's part of the finish.
• 38:01
  SPEAKER_00: So there you go.
• 38:01
  SPEAKER_00: It's colloquialism.
• 38:03
  SPEAKER_00: That was awesome.
• 38:05
  SPEAKER_00: All right, so that's enough of using the AI for that.
• 38:10
  SPEAKER_00: I thought like to throw that in lately.
• 38:12
  SPEAKER_00: Hey, cheers, Walker.
• 38:14
  SPEAKER_00: So, all right.
• 38:18
  SPEAKER_00: I've swallowed.
• 38:23
  SPEAKER_00: I'm telling you, the bananas foster chocolate, the more I do this, the long, the more it becomes part of the finish.
• 38:34
  SPEAKER_00: And you would absolutely have to put the hug because right now the hug's happening, and I just drank that, so it's like a good five, six seconds after, so it's a part of the finish.
• 38:43
  SPEAKER_00: So the finished experience is warm.
• 38:46
  SPEAKER_00: I will say that.
• 38:48
  SPEAKER_00: The one thing I could say is that I that I don't the thing I the the thing about this, there's a little bit of the tannins of the of the oak.
• 38:59
  SPEAKER_00: So if you love oak, like if you're a Chardonnay drinker with a lot of oak, or you're, you know, that type, if you just love that type of whiskey and you like a little bit of oaky dryness, this finish is fantastic.
• 39:22
  SPEAKER_00: It's it's still lingering, it's long.
• 39:27
  SPEAKER_00: I mean, I just think this they should, this is what they should be doing 100% with wood for double oak as their regular expression.
• 39:39
  SPEAKER_00: I mean, they should make they should put the batches together, leave the proof on the second barrel in.
• 39:45
  SPEAKER_00: What would it it's it's not a there, it wouldn't hurt anything.
• 39:50
  SPEAKER_00: This is frickin' the difference between night and day.
• 39:56
  SPEAKER_00: I like Woodford.
• 39:58
  SPEAKER_00: This is not at all at 94 proof, that's a solid proof, but it does sometimes seem a little light when you're drinking it.
• 40:10
  SPEAKER_00: Like there's a little lot of the flavors come through and it's a little bit light, just a little bit.
• 40:15
  SPEAKER_00: I'm not saying it's a lot light, it's just a little.
• 40:18
  SPEAKER_00: I think a wood for double oak is a great would be a great bridge bourbon.
• 40:22
  SPEAKER_00: Anybody who wants to start somebody off drinking bourbon, start them off with wood for double oak.
• 40:27
  SPEAKER_00: But that 2% coming out of a single barrel in this case is unbelievable.
• 40:34
  SPEAKER_00: And I gotta try to I'm really close.
• 40:41
  SPEAKER_00: Does the wood dry oak finish part at the end?
• 40:50
  SPEAKER_00: Yeah, it does.
• 40:52
  SPEAKER_00: So I can drink this all day and all night.
• 41:09
  SPEAKER_00: I'm gonna have to go on the finish with a four.
• 41:14
  SPEAKER_00: Now there's a little bit little this each time you do it, it gets now there's some a little bit of chocolate, but I'm gonna go with four on the finish.
• 41:28
  SPEAKER_00: Which puts us at eighteen of eighteen on the old Louisville barrel bottle breakdown of Woodford Double Oak.
• 41:44
  SPEAKER_00: Single barrel OHLQ release barrel proof.
• 41:48
  SPEAKER_00: It pulls off an 1818 out of 18.
• 41:53
  SPEAKER_00: So I'm if you can this 05 bottle, if you can get your hands on this, I mean, I don't know what to say.
• 42:03
  SPEAKER_00: This is top of the line.
• 42:05
  SPEAKER_00: I mean, it's a it's not a$200 bottle, it's$100, it's$99.99.
• 42:11
  SPEAKER_00: But if you're gonna pull an 18 for$100, I don't know what to say.
• 42:18
  SPEAKER_00: It's just like this is my wheelhouse bourbon right here.
• 42:25
  SPEAKER_00: So it's fantastic.
• 42:27
  SPEAKER_00: If you're have anything close to association with my palette, strongly recommend if you're in the state of Ohio, get pick up one of these.
• 42:37
  SPEAKER_00: And I will tell you the the the notes off the other ones that I was reading.
• 42:41
  SPEAKER_00: I mean, it I don't think you could go wrong with this.
• 42:45
  SPEAKER_00: Uh so even if you're passing through and there's one on the shelf, pick it up.
• 42:50
  SPEAKER_00: So I highly recommend it.
• 42:53
  SPEAKER_00: The number five pulled on.
• 42:55
  SPEAKER_00: I mean, it's just the butterscotch notes, the bananas.
• 42:59
  SPEAKER_00: I agree with what it says.
• 43:03
  SPEAKER_00: There's so much going on, and it's got body.
• 43:07
  SPEAKER_00: Unbelievable body.
• 43:09
  SPEAKER_00: The nose.
• 43:13
  SPEAKER_00: It hits the butterscotch out.
• 43:16
  SPEAKER_00: Like, so you taste a little bit, but there's a point where the butterscotch hits and it don't let up.
• 43:28
  SPEAKER_00: Very, very, very, very good.
• 43:31
  SPEAKER_00: Alright.
• 43:32
  SPEAKER_00: So I think that went pretty well.
• 43:37
  SPEAKER_00: We're right at the time period.
• 43:40
  SPEAKER_00: I will say next week we've got two guests coming on.
• 43:46
  SPEAKER_00: The we're gonna have the makers of Big Easy Flavored Bourbon.
• 43:53
  SPEAKER_00: I don't do a lot of flavored bourbons, but based off of this, I've got my sample bottle, and we will be having.
• 44:00
  SPEAKER_00: I will give, I wish I.
• 44:02
  SPEAKER_00: All right.
• 44:05
  SPEAKER_00: Oh, let's see.
• 44:06
  SPEAKER_00: I can go check my email.
• 44:08
  SPEAKER_00: That's what I actually could do.
• 44:11
  SPEAKER_00: Let's just quick do it so that I can let's go to mail.
• 44:19
  SPEAKER_00: There, that should pop up.
• 44:21
  SPEAKER_00: Yeah.
• 44:24
  SPEAKER_00: That is funny because I had a whole outline set up tonight.
• 44:29
  SPEAKER_00: Let's see.
• 44:30
  SPEAKER_00: What did I miss?
• 44:31
  SPEAKER_00: I do think.
• 44:33
  SPEAKER_00: Okay, so why do why do you double barrel it?
• 44:37
  SPEAKER_00: Okay, double barreling increases oak influence, adding soft, sweet oak character with deeper vanilla caramel and wood spice notes.
• 44:46
  SPEAKER_00: It was inspired by earlier experimental finishes and become became a staple in Woodford's lineup due to popularity.
• 44:55
  SPEAKER_00: So they started finishing, but they're like, why don't we just finish it in another barrel?
• 44:59
  SPEAKER_00: So they called it double oak.
• 45:02
  SPEAKER_00: Woodford Reserve helped mainstream the concept of double oak bourbons, and there's a lot of them out there.
• 45:10
  SPEAKER_00: And if you know from the podcast, I love double oak.
• 45:13
  SPEAKER_00: Double oaking is just right in my sweet sweet spot.
• 45:16
  SPEAKER_00: I mean, they have a double oak at Peerless that is off the off the charts.
• 45:24
  SPEAKER_00: So let's see.
• 45:25
  SPEAKER_00: The single barrel provision.
• 45:31
  SPEAKER_00: I'm just looking.
• 45:32
  SPEAKER_00: Barrel approved to a sign.
• 45:38
  SPEAKER_00: What is it?
• 45:39
  SPEAKER_00: Um, what is a double oaked?
• 45:41
  SPEAKER_00: What's the context?
• 45:43
  SPEAKER_00: Here's a deep dive.
• 45:45
  SPEAKER_00: A more extreme version of Double Oak that spends even more time in the second toasted barrel.
• 45:51
  SPEAKER_00: Originally a Kentucky distillery only release, but now also hitting shelves in some markets.
• 46:11
  SPEAKER_00: So Matt had barrel number 31.
• 46:18
  SPEAKER_00: And he said it was super solid.
• 46:20
  SPEAKER_00: He said burnt sugar and tannins for days.
• 46:24
  SPEAKER_00: So there you go.
• 46:25
  SPEAKER_00: That's what he's picking off of what he got up in Cleveland.
• 46:31
  SPEAKER_00: Let's go.
• 46:32
  SPEAKER_00: Okay.
• 46:33
  SPEAKER_00: I'm gonna go back to mail.
• 46:37
  SPEAKER_00: File new viewer window.
• 46:40
  SPEAKER_00: Okay, there we go.
• 46:41
  SPEAKER_00: Let's see.
• 46:43
  SPEAKER_00: I'm just gonna type in a search.
• 46:48
  SPEAKER_00: I should be able to.
• 46:50
  SPEAKER_00: There it is.
• 46:51
  SPEAKER_00: There should be a little magnifier.
• 46:53
  SPEAKER_00: There it is.
• 46:54
  SPEAKER_00: We'll type in oh, that's gonna be fun.
• 47:02
  SPEAKER_00: Let's see.
• 47:11
  SPEAKER_00: I got it over here, and let's type in here we go.
• 47:43
  SPEAKER_00: All right.
• 47:47
  SPEAKER_00: All right, okay.
• 47:51
  SPEAKER_00: That's okay, let's see if we can do that.
• 47:57
  SPEAKER_00: Okay, so Kirrian.
• 48:07
  SPEAKER_00: Kirrion Walsh.
• 48:09
  SPEAKER_00: He is the chief operating officer and sales.
• 48:14
  SPEAKER_00: He's a brand and product development strategist in the beverage alcohol industry.
• 48:19
  SPEAKER_00: So we are going to have Kiryan on Tuesday.
• 48:25
  SPEAKER_00: Now, let's see if I can I believe it's called Duck Club David and Cofinder.
• 48:41
  SPEAKER_00: Now that is stupid little.
• 48:44
  SPEAKER_00: There we go.
• 48:46
  SPEAKER_00: Let's see.
• 48:55
  SPEAKER_00: Macaulay.
• 49:21
  SPEAKER_00: So hopefully I get some.
• 49:24
  SPEAKER_00: It sounds awesome.
• 49:25
  SPEAKER_00: And there that's what's coming up next week.
• 49:28
  SPEAKER_00: So we've got two really cool guests.
• 49:32
  SPEAKER_00: We'll be able to tell you about their brands, Big Easy and Duck Club.
• 49:37
  SPEAKER_00: It should be a fantastic week next week.
• 49:40
  SPEAKER_00: And then hopefully I'll be headed the first week of February down to redo my trip in, you know, do redo the trip to down back down to see Whiskey Thief and go all around Louisville and everything.
• 49:58
  SPEAKER_00: So there you go.
• 50:00
  SPEAKER_00: All right.
• 50:00
  SPEAKER_00: So fantastic podcast tonight.
• 50:03
  SPEAKER_00: Now, everybody, if you check out the Scotchy Bourbon Boys or Jeff Mueller on Facebook, I am going to put up tonight, I'm going to put up a link on Facebook so that you can come into the meeting and join us for the rest of the podcast.
• 50:20
  SPEAKER_00: But at the moment, we're going to end the audio podcast.
• 50:23
  SPEAKER_00: Thanks everybody for coming on and for come for being a part of the podcast tonight.
• 50:30
  SPEAKER_00: I should just check out to make sure the podcast is still going.
• 50:34
  SPEAKER_00: Matt has quite, and we've got that.
• 50:37
  SPEAKER_00: And so it's been fun.
• 50:41
  SPEAKER_00: And remember, are we gonna www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, t-shirts, glens, make sure you check us out, please.
• 50:53
  SPEAKER_00: And then also chase check us off Facebook, Instagram, YouTube, X, and TikTok, along with Apple, iHeart, and Spotify or any other place you can listen to audio podcasts.
• 51:07
  SPEAKER_00: And remember, whether you listen to us audio or you listen to us or watch us on the podcast, make sure that give us good feedback, please, and join memberships on YouTube.
• 51:21
  SPEAKER_00: You can join us on and support us on Patreon.
• 51:26
  SPEAKER_00: We're there, and you know, just just check out the podcast, leave us good feedback on Apple, give us a five-star review.
• 51:33
  SPEAKER_00: That would be great if you liked what went on tonight.
• 51:36
  SPEAKER_00: And with that, remember good bourbon equals good times and good friends.
• 51:45
  SPEAKER_00: Make sure that you drink responsibly, don't drink and drive, and live your life uncut and unfiltered.