Latest / The Scotchy Bourbon Boys / Roxy is Back to Share Her Sensory Experience of the Bourbon World

Transcript

Roxy is Back to Share Her Sensory Experience of the Bourbon World · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:52
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 1:54
  Speaker 2: The reasons to never make it some noise.
• 2:35
  Speaker 3: Alright, that was Kenny Fuller of the old American Luca Mariano old Americana band.
• 2:42
  Speaker 3: Thank you, kenny.
• 2:43
  Speaker 3: I thank him every time.
• 2:44
  Speaker 3: If you ever get a chance, you look him up on YouTube.
• 2:47
  Speaker 3: He's got some good stuff on there.
• 2:49
  Speaker 3: It's been a while since we've seen Kenny, but I look forward to the next time.
• 2:54
  Speaker 3: He's just a great guy and we appreciate everything that he's done for the Scotchy Bourbon Boys.
• 3:01
  Speaker 3: Yeah, throughout, I'm Tiny and I'm Raxi and we are together on a podcast just the two of us for the first time, I think, in like a year and a half.
• 3:15
  Speaker 3: I mean, we've got a, we've got our backdrop, but you can't see that on the audio.
• 3:20
  Speaker 3: But I'm back there and I think when we did it the last time there was nothing back there, and now it's.
• 3:24
  Speaker 3: You know it's a nice podcast studio.
• 3:26
  Speaker 3: Drop you know backdrop and then remember we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all Scotchy Bourbon Boys things.
• 3:36
  Speaker 3: The shout out to Brent Patron.
• 3:39
  Speaker 3: He basically no, not Dan from our shop actually went on the website and contacted me in order to packs of bourbon balls.
• 3:52
  Speaker 3: We're going to be making those next week, folks, and those are available on the website.
• 3:56
  Speaker 3: But if you actually contact me direct Facebook Messenger or anything like that.
• 4:02
  Speaker 3: I will definitely make sure that you get your bourbon balls.
• 4:07
  Speaker 3: Those will be coming out and I believe this batch is going to be at eight weeks and mick, so very, very exciting.
• 4:16
  Speaker 3: And then also we're on all the major podcast formats YouTube, instagram podcast formats, apple I heart, spotify, google, you know, ask Alexa or Siri and they to play the Scotchy Bourbon Boys podcast and they will do so for you.
• 4:36
  Speaker 3: And then also all the social media platforms, which is Facebook, instagram, youtube and acts Just keep trying to push things more and more.
• 4:47
  Speaker 3: There's a lot of stuff.
• 4:48
  Speaker 3: The greatest hits of all our podcasts are on YouTube, and YouTube you get some added extra videos of our experiences.
• 4:57
  Speaker 3: So check us out there.
• 4:58
  Speaker 3: So, roxy, what's been happening?
• 5:05
  Speaker 3: What's been happening?
• 5:06
  Speaker 3: Yeah, in your, in your, you know what?
• 5:09
  Speaker 3: Have you what?
• 5:10
  Speaker 3: What's been happening as far as what we've been doing?
• 5:14
  Speaker 3: I mean, you know?
• 5:15
  Speaker 5: well, we just finished a you know, bourbon, late summer, early fall, bonanza right, we had the yeah hold on one second.
• 5:27
  Speaker 3: Alice, I can hear it.
• 5:28
  Speaker 3: Thank you, our granddaughter, there you go, a late fall, or you know?
• 5:35
  Speaker 5: yep To bed.
• 5:36
  Speaker 3: Yes, Do you are by us, will be up as soon as we're finished Right now we're recording and you shouldn't be saying this We'll be up, Go.
• 5:47
  Speaker 3: Thank you, Love you, dear.
• 5:49
  Speaker 3: So that that's you know.
• 5:51
  Speaker 5: We've she's what I'm usually doing when Jeff's podcasting.
• 5:55
  Speaker 3: Yeah, I'm making sure now she has come, we want to bed.
• 5:58
  Speaker 3: Well, she has come down before and she just likes to listen and what, what not.
• 6:02
  Speaker 3: But you know it's not the greatest thing for you know, although she's still can it's funny she knows what a single barrel is.
• 6:09
  Speaker 3: So I don't think you should.
• 6:13
  Speaker 3: She's smart, I mean she.
• 6:15
  Speaker 3: She knows that she doesn't want to drink it, you know.
• 6:18
  Speaker 3: But she knows she picks things up because we talk, so that that happens all the time.
• 6:24
  Speaker 5: So, anyways, go back to yeah, so we had the Kentucky bourbon festival and then bourbon on the banks, and you took several other trips that I did not take.
• 6:40
  Speaker 3: Yes, Well, we took Randy with Randy old Presidente and Kate Yep.
• 6:46
  Speaker 3: Yep Took him to the Packers game, which was awesome, and they won yes, which is a rare occasion this season, yeah, and then we just last Sunday we're at Liberty Pole Spirits and our the Mingo Creek craft distillery.
• 7:01
  Speaker 3: Yep, that's a mouthful With with Jim Hugh and his sons I'm not, I think I got it Rob and Kevin yes, I got that and his wife, ellen.
• 7:15
  Speaker 3: So I think there you go.
• 7:16
  Speaker 3: So that sunk in.
• 7:18
  Speaker 3: That's amazing.
• 7:19
  Speaker 3: That must have made it really good.
• 7:20
  Speaker 3: But we went there.
• 7:21
  Speaker 3: I mean, but what I want you to do?
• 7:23
  Speaker 3: Yes, we did all that.
• 7:24
  Speaker 3: Everybody kind of sees all the stuff, but talk about it from your perspective, you know what.
• 7:31
  Speaker 3: So you know I usually am out there doing a lot of stuff.
• 7:35
  Speaker 3: I'm trying to get people to come on the podcast.
• 7:38
  Speaker 3: I'm talking to people and then I'm also trying to have an experience of drinking and everything.
• 7:43
  Speaker 3: But at the same time, talk about it from your perspective.
• 7:46
  Speaker 3: You know you're part of the podcast.
• 7:48
  Speaker 5: You do a lot of the filming we keep yeah, so I mean, my perspective is that it's a tremendous amount of work.
• 7:56
  Speaker 5: So I'm sort of like the AV specialist, the make sure everything's packed specialist, the setup specialist, the man, the booth, tent table desk specialist, the take the money specialist.
• 8:21
  Speaker 3: Yeah, and how we, how we, how we take payments and kind of keep you, you know, on schedule.
• 8:28
  Speaker 5: So I'm like your personal assistant.
• 8:29
  Speaker 5: Yes, and you're also kind of like my personal trainer, so you got a kind of very detail orientated person and you're more of a, you know, social butterfly fly by the seat of your pants person, which is not a bad thing.
• 8:51
  Speaker 3: Except when it comes to the details of the podcast and the technical but, but I have to have anything to do with that.
• 8:58
  Speaker 3: But I have to focus on that so much that I'm not, I can't focus on anything else, and you're always taking care of those details right.
• 9:08
  Speaker 5: You know it's doing something like we did for the first time ever at Bourbon on the banks having a tent.
• 9:15
  Speaker 5: I don't know Well, actually with with commerce we had.
• 9:21
  Speaker 3: We've done the podcast thing Well.
• 9:23
  Speaker 3: We did it the first year at but not like this.
• 9:26
  Speaker 5: New things there.
• 9:28
  Speaker 5: We got lanyards that hold Glen Caron's.
• 9:32
  Speaker 5: Those were very popular we had.
• 9:35
  Speaker 5: So we, you know, we had, like you said, some commerce.
• 9:38
  Speaker 5: We did raffle, so we had someone bring chairs for raffle we had.
• 9:44
  Speaker 5: We made it our mission at least myself and a few others, while you were off doing your interviews and tasting all the bourbons, we kind of made it our mission to pass out cards, talk to people, get more exposure for the podcast and that's all fine.
• 10:07
  Speaker 5: Like everybody has their own, you know, part to play in making this work.
• 10:13
  Speaker 3: Well, we were trying.
• 10:16
  Speaker 5: But that kind of equates to you got to go have all the fun.
• 10:20
  Speaker 5: No, I wish I did, and then I stayed back and you know I kind of did the.
• 10:26
  Speaker 5: I look at nitty gritty work of it.
• 10:28
  Speaker 3: I don't know if I had all.
• 10:30
  Speaker 3: I mean, I walked around the festival once and then we booked podcasts and we did the three podcasts and it was over.
• 10:37
  Speaker 3: So I felt the same way.
• 10:38
  Speaker 3: You miss out on it somewhat, but yes, while I did a little bit of videography and it was out, I did get to walk through it once and I think you got to go about 20 feet.
• 10:49
  Speaker 3: I went from our booth to the bathroom and back which, which you don't with, with with the, you know, with the festivals, I would food right.
• 11:00
  Speaker 5: At one point I went and got you some food.
• 11:01
  Speaker 3: Yeah, because that otherwise that bad.
• 11:04
  Speaker 3: Yeah, yeah, yeah, yeah.
• 11:07
  Speaker 3: So there's that aspect, there's no doubt.
• 11:10
  Speaker 3: But also then there's, you know, keeping me in line overall.
• 11:15
  Speaker 3: You know, doing two podcasts a week at eight, you know at it's not that bad.
• 11:21
  Speaker 3: When you do it it's after work and we're both whatever.
• 11:26
  Speaker 3: In a lot of times you get, you know you'll, I'll be getting ready, we talk a little bit, you'll do some of your work at night because of your business and then when it's finished we kind of meet up.
• 11:38
  Speaker 5: But overall, yeah, you usually bring something nice up to you know well, that's for me to taste.
• 11:45
  Speaker 5: You're like hey, taste this.
• 11:47
  Speaker 3: Well, if I taste something fantastic, I'd let you, I'd bring it up for you to taste, and you probably say yes, 60% of the time, and then the other 40% I'm like, oh, I get another one.
• 11:59
  Speaker 3: So but there's, you know, you got to admit the with the podcast.
• 12:06
  Speaker 3: We taste so much whiskey, but there's a lot of really good whiskey, right.
• 12:11
  Speaker 5: There sure is.
• 12:11
  Speaker 5: There's almost no bad whiskey.
• 12:15
  Speaker 5: I mean there's.
• 12:16
  Speaker 5: There's a lot of different whiskey, so there's whiskey's out there for everybody.
• 12:20
  Speaker 5: Every flavor profile is in this you know podcast studio, yes, to taste different things, but every once in a while certain things stand out.
• 12:34
  Speaker 5: I mean, we both have our, you know, go to favorite bourbons and but I'm always.
• 12:43
  Speaker 5: I mean, I love single barrels.
• 12:44
  Speaker 5: Everybody knows that, I say it over and over.
• 12:46
  Speaker 5: I just think it's so much fun to try something, buy something that you're never going to have again.
• 12:55
  Speaker 3: Yeah, I mean honestly the whole aspect of the.
• 13:03
  Speaker 3: For me, this year especially, I have not been able to really have a go to.
• 13:09
  Speaker 3: I think when I have indulge too much it's based off of.
• 13:18
  Speaker 3: I've tasted nine different expressions, you know it's not just there's been no like, I mean the, I think the like in April or March, or late March, early April, when we did my my fantasy baseball draft.
• 13:35
  Speaker 3: That's the last time I think I had an evening, and I believe it was old tub, I had gone.
• 13:43
  Speaker 3: I went to Wisconsin, I just picked up one of those and I was that but I didn't drink.
• 13:48
  Speaker 3: On that one I didn't drink nowhere near as much as you know, son whatever.
• 14:38
  Speaker 3: So I think I drank, like you know, three or four pours of old tub while the while the other than that, isolating on a one night thing and staying with something which was something that I might have done three years ago.
• 14:53
  Speaker 3: You know, I don't have that luxury anymore, and that's one thing.
• 14:57
  Speaker 3: You know when you drink, not drink taste right, taste for a living or not a living, but taste for a profession right, this is a profession.
• 15:09
  Speaker 3: It's not a living, because it's not there.
• 15:12
  Speaker 5: You certainly can't rate Bourbons and partake all of that knowledge to everybody that's listening if you don't taste them.
• 15:21
  Speaker 3: So right, right, and that's the whole point of this is to taste.
• 15:25
  Speaker 5: You know, we get the opportunity to taste a lot more than the average person does.
• 15:30
  Speaker 3: If you know, Well, we're also randomly getting like 13 colonies which is out of Georgia.
• 15:39
  Speaker 3: They just sent up two bottles.
• 15:41
  Speaker 3: They're sending up another one.
• 15:43
  Speaker 3: I, heaven's door contacted me.
• 15:46
  Speaker 3: We're going to be having a podcast with their master blender and they're going.
• 15:51
  Speaker 3: You know.
• 15:51
  Speaker 3: So what?
• 15:52
  Speaker 3: The people who are contacting us and sending us samples are way more, and I used to actually have to ask for samples.
• 16:00
  Speaker 3: Now I don't.
• 16:02
  Speaker 3: What I say is, if they contacted me, going to say, do you guys want us to sample something or do you just want to talk about it?
• 16:08
  Speaker 3: Because I'm fine with just talking about it at this point, especially if something I never now, if I've never sampled it, I would like to be able to.
• 16:17
  Speaker 3: You know if I have you on on the podcast, you know that way.
• 16:20
  Speaker 3: But at the same time, it's great having you here tonight because we've got all these glasses out front and we're going to be tasting a bunch of stuff Now.
• 16:31
  Speaker 3: So Think about it.
• 16:35
  Speaker 3: You were talking about what you know you.
• 16:38
  Speaker 3: At first I said you know, I really want to narrow down and make you think about and taste a couple bourbons, to come up with a way to come up with your bourbon of the year, because you don't taste that many great bourbons and I know there's a lot of bourbons out there and I also kind of know your palette.
• 16:56
  Speaker 3: Now, when we're talking about bourbon of the year this year we're talking.
• 17:00
  Speaker 3: We're not talking about finished bourbons.
• 17:02
  Speaker 3: They have to be, they could be aged, they have to be at least straight bourbon whiskey.
• 17:09
  Speaker 3: They have to go by.
• 17:13
  Speaker 3: They have to be aged in the new chart oak barrel and all the rules of bourbon, but they're finishing barrels.
• 17:19
  Speaker 3: If they do finish it, I mean have to also be French oak charred or you know similar.
• 17:26
  Speaker 3: It's got to be a new chart oak barrel to finish.
• 17:29
  Speaker 3: Now a lot of people are doing double oaks and not final double oaks.
• 17:33
  Speaker 3: I mean what?
• 17:35
  Speaker 3: I wish that the double oak that chicken cock did would have been, but that was a bourbon or a whiskey that was distilled as bourbon and had to be aged and used oak barrels.
• 17:47
  Speaker 3: And then it was, and then it wasn't quite to the standard of Greg Schneider's liking, so they aged it further in new oak barrels.
• 17:56
  Speaker 3: So the used oak barrel makes it not qualify.
• 17:59
  Speaker 3: Now, chicken cock has been doing a lot of stuff, but a lot of stuff is in there finishing and whatnot.
• 18:07
  Speaker 5: And those are still fantastic and delicious, right, oh yeah.
• 18:12
  Speaker 3: Oh there, I love finished bourbons.
• 18:14
  Speaker 3: I mean we could have a subcategory, the finished bourbon of the year.
• 18:18
  Speaker 3: We could have a subcategory of single barrels, but we do not eliminate single barrels for from the bourbon of the year.
• 18:26
  Speaker 3: I mean, I understand, if we find a single barrel, it might have been limited release but at the same time we found it and it's possible.
• 18:36
  Speaker 3: So it just comes down to what our palates are.
• 18:38
  Speaker 3: Ct will pick one, have a couple, me and Super Nash will have a couple that we're thinking of, and then each one has to pick one.
• 18:48
  Speaker 3: And you're going to on the podcast, and I think it's the Friday December 15th podcast.
• 18:55
  Speaker 5: I will lay out the blinds we're going to do?
• 18:56
  Speaker 3: we're going to taste them all blind and we're going to pick a scotchy, bourbon boys, bourbon of the year, but you have to have one in there and then also you get a vote.
• 19:07
  Speaker 3: You don't have to taste it blind like we do, but we're going to pick it.
• 19:13
  Speaker 3: We're going to see what picks, what we picked blind.
• 19:17
  Speaker 5: Taste some blind, that'd be OK.
• 19:18
  Speaker 5: All right, so make it totally legit Right.
• 19:23
  Speaker 3: Yeah, we could do that too.
• 19:25
  Speaker 3: What if we survive the podcast?
• 19:27
  Speaker 3: Now there's that, so there's one that.
• 19:31
  Speaker 3: Let's just start off that.
• 19:33
  Speaker 3: Let's give me the paw paws.
• 19:35
  Speaker 3: This is from Neely.
• 19:35
  Speaker 3: Now, this was their bottle at the festival.
• 19:39
  Speaker 3: This was signed by Royce's dad.
• 19:41
  Speaker 3: This is a single barrel, but it's a bottled in bond, and so Neely doesn't have a lot of, because they're younger, they don't have a lot of four year type stuff.
• 19:52
  Speaker 3: You want to see if you can find a place to open, don't?
• 19:57
  Speaker 3: Even know where it is.
• 19:59
  Speaker 3: Wait, let me just do this there, I'll just get.
• 20:01
  Speaker 3: It's funny when I'm trying to.
• 20:04
  Speaker 3: It's a fresh crack and I just wanted to see where they're at.
• 20:11
  Speaker 3: I didn't even get to taste this at the festival.
• 20:16
  Speaker 3: I was, you know, I did know, at the festival.
• 20:19
  Speaker 3: I actually think you got to go at the Kentucky bourbon festival.
• 20:25
  Speaker 5: I think I did a lot more tasting there than you did.
• 20:28
  Speaker 3: Yeah, because when you left out, you know, all right, I almost got it.
• 20:32
  Speaker 3: I'm just going to rip it off here.
• 20:35
  Speaker 3: Here you hear that guys.
• 20:36
  Speaker 3: There, I got that off.
• 20:38
  Speaker 3: Now it has a tax stamp.
• 20:41
  Speaker 3: So we're going to break that and here we go.
• 20:45
  Speaker 3: It's a.
• 20:47
  Speaker 3: Is that a?
• 20:48
  Speaker 3: That's a court.
• 20:49
  Speaker 5: Yeah.
• 20:53
  Speaker 3: Yeah, give me one of your lens, small, we're just like this.
• 20:59
  Speaker 5: Little taste perfect.
• 21:02
  Speaker 3: We'll do a little tastes.
• 21:03
  Speaker 3: I don't mind little tastes.
• 21:06
  Speaker 3: So this is the one that it's a bottle in bond, so it's four years old and it was a single barrel.
• 21:12
  Speaker 3: I don't know what that is.
• 21:13
  Speaker 3: What's that noise?
• 21:14
  Speaker 3: That's either your phone or my phone.
• 21:16
  Speaker 3: Who knows.
• 21:16
  Speaker 3: I'm going to put that back up there.
• 21:18
  Speaker 3: Um, I I.
• 21:20
  Speaker 3: This was his birthday barrel.
• 21:21
  Speaker 3: It's really kind of, it's pretty good.
• 21:29
  Speaker 3: I'm liking it.
• 21:31
  Speaker 3: Um, as you sweet it's sweet.
• 21:35
  Speaker 3: It's got a little bit of, a little bit of caramel, a little bit of nuts.
• 21:40
  Speaker 3: It's almost like a zag nut to me, and now it's hazelnutty.
• 21:48
  Speaker 5: And being a yeah, okay, what's a zag?
• 21:51
  Speaker 3: Candy bar.
• 21:51
  Speaker 5: Yeah, I know, but I mean like what's the net?
• 21:54
  Speaker 3: I think it's a peanut with caramel.
• 21:57
  Speaker 5: Oh.
• 21:58
  Speaker 3: I think that's what it is.
• 21:59
  Speaker 3: I like it.
• 22:02
  Speaker 3: It's good, I like that.
• 22:04
  Speaker 3: Um, you don't get the, the 100 proof and it's a.
• 22:09
  Speaker 3: You know, now we're talking four years, and when you're getting a mealy is that's a, that's, that's an age bourbon for them, and I've been waiting to be able to taste that.
• 22:19
  Speaker 3: So I really enjoyed that one.
• 22:20
  Speaker 3: Good pallets Stop, stop, start, right, all right.
• 22:27
  Speaker 3: So you have want to talk about.
• 22:30
  Speaker 3: Let's just talk about.
• 22:32
  Speaker 3: Let's start with what you like the best, okay, so, we went to no, I would no no, no, no, no, no.
• 22:39
  Speaker 3: Do you?
• 22:40
  Speaker 3: I think you should set the standard.
• 22:42
  Speaker 5: I gave everybody a clue.
• 22:44
  Speaker 3: You should set the standard.
• 22:45
  Speaker 3: Yes, You're doing, she likes a.
• 22:48
  Speaker 3: Well, and also, I have to do a shout out to you can pour the little pours, but I'll give a shout out to Randy, Randy, uh, the the Cantor Club Polo with this, with the 2023 Kentucky Bourbon Festival, this was, uh, what, what just came, which is awesome.
• 23:09
  Speaker 5: So you only get a little, cause it's mine.
• 23:11
  Speaker 3: Yeah, well, it's ours, I you know.
• 23:13
  Speaker 3: So I would say what has changed between me and you in 2023.
• 23:22
  Speaker 3: Well, switch that around so it doesn't.
• 23:25
  Speaker 3: Yeah, put the.
• 23:26
  Speaker 3: Put it the other way so.
• 23:27
  Speaker 3: I was reading it and that's just killing the microphones when you do that.
• 23:30
  Speaker 3: So spin it, don't drag it.
• 23:32
  Speaker 3: So what?
• 23:34
  Speaker 3: What in 2023 between me and you has changed when it comes to bourbon?
• 23:39
  Speaker 3: And I mean, I have the answer.
• 23:41
  Speaker 3: I just I think in the past, as we were growing the collection for me it was you would be like stop, stop, nope, no more, stop.
• 23:56
  Speaker 3: And yes, when we went to Kentucky Bourbon Festival, we had saved up and we did a bunch of stuff like that, but still, but I think this year you participate and I've been to the point where I need to stop.
• 24:12
  Speaker 5: And you're like nope, buy that.
• 24:14
  Speaker 3: Yep, that's good.
• 24:16
  Speaker 3: So so I would say, starting in, when we went in March to the Galena and I was like, yeah, you're like.
• 24:23
  Speaker 3: So one of the things that we have to get started and I want to do for 2024 is our, you know, I have executive bourbon steward and I want to offer tastings for people, either online tastings, where we send you the bourbon and then we do a zoom, a zoom meeting like this with you and your friends and we could send the samples based off of how many, and we do a zoom meeting and we walk through a tasting.
• 24:52
  Speaker 3: It comes with a tasting mat and everything like that.
• 24:56
  Speaker 5: So probably some bourbon balls.
• 24:58
  Speaker 3: Yes, and it would come.
• 24:59
  Speaker 3: You're right.
• 24:59
  Speaker 3: So there's there's different levels of tastings.
• 25:03
  Speaker 3: It'll depend on what I will put out, what bourbons I have, and you can pick what they are based off and then we can go off of.
• 25:11
  Speaker 3: You know, because it's just all about expense, not about secondary, If I get it on the regular MSRP, like we do in here in Ohio, I won't charge the charge, will you know, based off of just doing the tasting at the time but not being charged excessively for you know, $200 when it's only you know, you know an $89 bottle.
• 25:35
  Speaker 3: So all right, so anyways, so let's go.
• 25:37
  Speaker 3: So this one is Voyage 29, the Weeded Oceans Voyage.
• 25:42
  Speaker 3: Now we had a pick in Ohio pick a couple years ago and it was straight up French toast Delicious.
• 25:50
  Speaker 3: I couldn't believe how good it is.
• 25:51
  Speaker 3: I savored it.
• 25:53
  Speaker 3: I kept the bottle.
• 25:54
  Speaker 3: That's how good it was.
• 25:57
  Speaker 3: But this particular bottle, we were, we just on a whims.
• 26:03
  Speaker 3: I said we could stop, we were going to stop someplace else and they were closed.
• 26:07
  Speaker 3: So I'm like let's go to the Kentucky Artisan Distillery and see what that's all about.
• 26:12
  Speaker 3: Now we know Ben Eves and he actually was there when we were there, got to talk to him a little bit and say hi.
• 26:20
  Speaker 3: But we stopped in, took the tour, found out about what they were doing, found out all about the oceans.
• 26:27
  Speaker 3: But this bottle, this Weeded bottle, I haven't even seen it in Ohio yet, but it was released at the distillery and we tasted it and it was fantastic.
• 26:35
  Speaker 3: So that was one time we had bought already a bunch of bourbon and we were on our way back and I was like I don't know if, and she's like, get that one, no, you have to get that one.
• 26:46
  Speaker 3: And we ended up getting also the, the.
• 26:49
  Speaker 3: Was it the Dancing Goats?
• 26:51
  Speaker 3: The Billy Goats, that's right back there.
• 26:54
  Speaker 3: I haven't opened that one yet, but here, cheers to this one.
• 26:57
  Speaker 3: Now, when you're talking about when we and Roxy were talking a little bit, talk about what we were.
• 27:05
  Speaker 3: You know we were talking about what would be your bourbon of the year.
• 27:08
  Speaker 3: Yeah, when you asked me.
• 27:09
  Speaker 5: First, I said I need time to think about it, like, don't just spring it on me.
• 27:14
  Speaker 5: I got to really think, and so it didn't take long for me to remember that the one that stood out the most for me this year was this I said oh it's the oceans.
• 27:28
  Speaker 5: We did Voyage 29.
• 27:31
  Speaker 3: And based off the proof on this.
• 27:34
  Speaker 3: All right, I believe oceans isn't.
• 27:39
  Speaker 3: I want to say 92.5, but no, 90, proof 90, which is fine.
• 27:45
  Speaker 3: So this, this voyage was calm, I can give you, but when we do.
• 27:54
  Speaker 3: But this was a fantastic, fantastic weeded bourbon that picked up.
• 28:02
  Speaker 3: This is what you would think it would taste like.
• 28:05
  Speaker 3: I've had the other weeded voyages and it's not quite as good.
• 28:10
  Speaker 3: This is brown sugar, a little bit of a little bit of maple there's then.
• 28:18
  Speaker 3: Then it goes to maple, goes to like a syrup, I mean, and then you get like a little bit of a wheat, like a whole wheat bread in there on the back to like it's.
• 28:33
  Speaker 3: It's almost like having I don't get like the French toast toasted oak aspect of it.
• 28:42
  Speaker 5: But it's there, but it's not overly, so it's a subtle oak, but it just finishes so sweet.
• 28:53
  Speaker 5: It's not overly sweet, but the life yeah.
• 28:57
  Speaker 5: In all parts of your mouth.
• 28:59
  Speaker 5: I can taste it on the lips, on the tongue, on the back of the throat, so it has this really full mouth feel.
• 29:08
  Speaker 5: It's buttery.
• 29:10
  Speaker 5: So it's got that.
• 29:11
  Speaker 5: You know creamy, buttery feel when you sip it.
• 29:20
  Speaker 3: It's very good.
• 29:22
  Speaker 5: There's, there's even some, a hint of some floral and fruit notes.
• 29:28
  Speaker 5: Like there's just so many different flavors at all the different stages, from the nosing it to the you know tasting to the finish is there's consistency.
• 29:42
  Speaker 5: So people that say, oh, I don't like a bourbon that is completely taste different than how I know is it?
• 29:47
  Speaker 5: That's not the case with this.
• 29:48
  Speaker 5: But there's so many different flavor notes that come out at all three of those you know stages in your mouth and on your palate.
• 29:59
  Speaker 5: I think that's why I liked it.
• 30:00
  Speaker 5: I love bourbons that have a long finish and I can still taste it.
• 30:05
  Speaker 5: You know and it's been a few minutes here since I took a sip there's a nice warm hug.
• 30:12
  Speaker 5: It doesn't roast you all the way down, but it's there and it's nice.
• 30:18
  Speaker 3: And Jason Giles.
• 30:19
  Speaker 3: He mentions he likes them and they're a great pour this one specifically.
• 30:27
  Speaker 3: But you know what I want to also talk about.
• 30:30
  Speaker 3: You know we would you tasting this one and she, you have a good palette.
• 30:35
  Speaker 3: You pick out, especially when it comes to white dog or white lightning or the.
• 30:42
  Speaker 3: You know right, distill this, the, distill it off the still.
• 30:46
  Speaker 5: Yeah, I got.
• 30:46
  Speaker 5: You can something about that.
• 30:47
  Speaker 3: I can just nail on the, on the high proof, you taste the flavors that are in there and then you make.
• 30:53
  Speaker 3: Usually we're sitting in front of the master distiller and you make the master distiller like so happy that you tasted what he was trying to get, right so, and you had no idea what he's trying to get.
• 31:06
  Speaker 5: No, and I'd say oh, this is really tastes like apricots, or this is like pineapple, or you know.
• 31:13
  Speaker 5: So even one place we were.
• 31:16
  Speaker 5: I said it tasted like strawberries and he said something else.
• 31:23
  Speaker 5: And then he tasted and went oh no, you're absolutely right, that really has that dried strawberry flavor.
• 31:29
  Speaker 5: Yep.
• 31:32
  Speaker 3: And then the other aspect.
• 31:34
  Speaker 3: Well, let's get into the next one.
• 31:36
  Speaker 3: All right, so that this one here we picked up early on.
• 31:41
  Speaker 3: This is the double oak one.
• 31:43
  Speaker 3: It's a small, small.
• 31:45
  Speaker 3: It came from peerless.
• 31:46
  Speaker 3: They have these small barrels and they had this release, and when we got there they didn't have the big ones.
• 31:53
  Speaker 3: But I always prefer the small bottles because we just do tastings right, and so this one is perfect.
• 32:02
  Speaker 3: It's perfect and it's it's up there.
• 32:06
  Speaker 5: Really nice color.
• 32:07
  Speaker 5: Yeah, it's dark.
• 32:08
  Speaker 5: This is beautiful dark amber.
• 32:11
  Speaker 5: That's the first thing that stood out to me when we Yep, this is the double, the single barrel.
• 32:17
  Speaker 3: Double, double oak, one, yeah.
• 32:21
  Speaker 3: And then we are talking about this is peerless and this is what I like.
• 32:26
  Speaker 3: This is the part of peerless I like.
• 32:27
  Speaker 3: I'm okay with the cinnamon-y taste of their regular bourbon.
• 32:32
  Speaker 3: I'm not like their peerless rye.
• 32:34
  Speaker 3: It's okay for me.
• 32:36
  Speaker 3: But this double oak last year it was up for the bottle, was up for bourbon of the year.
• 32:44
  Speaker 3: Now, see, like I said, that's fantastic bourbon and it's got a lot of the same sweetness.
• 33:00
  Speaker 3: It's a little bolder because I'm pretty sure this proof of this single barrel.
• 33:08
  Speaker 3: I'll tell you it.
• 33:12
  Speaker 5: I think for me that a little bit.
• 33:14
  Speaker 5: I mean, I love high-proof bourbons, don't get me wrong this is.
• 33:17
  Speaker 3: This is playing on the same playing field.
• 33:19
  Speaker 3: Was that say, right there here, I'll get you it.
• 33:23
  Speaker 3: Look at this.
• 33:24
  Speaker 3: See on the bottom here 113.8 really.
• 33:33
  Speaker 5: Yep, I knew that was I love.
• 33:35
  Speaker 5: I really enjoy high-proof bourbons.
• 33:42
  Speaker 5: Look at, I thought.
• 33:43
  Speaker 5: I thought it was 90, but it was 56.90, but to really get all those flavors I like something around 90 to 100.
• 34:01
  Speaker 5: For me that is like the sweet spot for enjoying all of the different you know flavorful expressions on this one although it's good, you know, yeah, it's a little bit, you know it's, it's spicy, it's hot.
• 34:18
  Speaker 3: I think the spiciness of this one is picked up by the extra oak.
• 34:22
  Speaker 3: I mean, it's, it's, it's, it's fantastic if you love oak right and at the finish is very oaky.
• 34:30
  Speaker 5: It's it's.
• 34:31
  Speaker 3: It's on the verge of very oaky, but it's not overly oaky, but it's on the verge, and then you add the spice.
• 34:40
  Speaker 3: That's there, and it's not a pepper spice yeah, which that.
• 34:44
  Speaker 3: That's one thing that turns me off as pepper spice all right.
• 34:55
  Speaker 3: So I just wanted you to taste that, because I don't think you tasted that.
• 34:58
  Speaker 3: All right.
• 35:00
  Speaker 3: So this is Indiana straight, and this one I would like you to.
• 35:10
  Speaker 5: We've got two more after this opening up that makers mark that we never opened.
• 35:15
  Speaker 3: If you want me to, I will yes did you really not drink that one?
• 35:24
  Speaker 5: I left some of that thank you you can have it mm-hmm it's not really my jam.
• 35:29
  Speaker 5: I mean it's good, don't get me wrong but we can watch the couple out with water.
• 35:38
  Speaker 3: We have some water.
• 35:40
  Speaker 5: This is a very nice nose this one.
• 35:44
  Speaker 3: I didn't get to do the one from, but this is hindustin, oh yeah, I've been wanting to taste now Charles Ballard is, but it's it.
• 35:55
  Speaker 3: Charles Ballard is not.
• 35:57
  Speaker 3: It is is a corn whiskey, which means that they aged it in used barrels and the Charles Ballard would have been bourbon of the year.
• 36:08
  Speaker 3: For one of the bourbon, it's just so chocolatey and chocolate malt.
• 36:12
  Speaker 3: But this is hindustin, for this is a Amanda Palmer corn that and you really can.
• 36:20
  Speaker 5: It's you got.
• 36:21
  Speaker 5: That's a lot of corn forward on the yes, this is corn rye and malt Indiana corn.
• 36:29
  Speaker 3: Now this is the Amanda Palmer, though this is.
• 36:32
  Speaker 3: This is what Allen has naturally modified the corn you know and then grew.
• 36:44
  Speaker 3: It grows on the daddy fun.
• 36:46
  Speaker 5: Yeah, you can taste there, this is.
• 36:49
  Speaker 3: Indiana like molten milk, like it's very unique mm-hmm but I would say this definitely is more.
• 37:04
  Speaker 3: It's similar to the oceans, but it's corn for forward.
• 37:09
  Speaker 3: So the the proof on this one is.
• 37:13
  Speaker 3: So this is four and a half years old and the proof is finishes kind of dry 101.4.
• 37:19
  Speaker 5: No, I know.
• 37:20
  Speaker 3: I just wanted to put out there what's there.
• 37:22
  Speaker 5: It's a little fruity for me yeah, I was just gonna say on the finish, on, it is very and there's a little bit of chocolate on the back palette a little bit a little.
• 37:39
  Speaker 5: I don't think it's almost like a little mango, but not as sweet as a mango like.
• 37:48
  Speaker 5: Almost like what star fruit tastes like.
• 37:53
  Speaker 5: Anybody know what star fruit tastes like?
• 37:55
  Speaker 5: So I was thinking kiwi, but kiwi is too sweet.
• 38:00
  Speaker 5: Or star fruits like a kiwi, but not as sweet.
• 38:02
  Speaker 5: That doesn't qualify.
• 38:07
  Speaker 5: And then a lot of corn.
• 38:11
  Speaker 5: Okay, that's good.
• 38:13
  Speaker 5: I mean I would drink that.
• 38:14
  Speaker 5: I'm not saying that it's good so it's, it gives you a really nice warm hug.
• 38:18
  Speaker 5: So if you want to, you know, sip something that make you feel warm and cozy.
• 38:22
  Speaker 5: This would make you feel warm and cozy all right, so good.
• 38:27
  Speaker 3: You got to rinse that out with your water and we're gonna give you this one last one before we fill these glasses with the Carter, but with that one I don't.
• 38:36
  Speaker 3: I was reading and I don't think it qualifies for bourbon of the year, but I wanted you to taste it.
• 38:41
  Speaker 3: I had opened it now.
• 38:43
  Speaker 3: This one.
• 38:44
  Speaker 3: I want to I.
• 38:44
  Speaker 3: This one was a surprise to me surprise a total.
• 38:49
  Speaker 3: So problem the fact that it's in here one.
• 38:53
  Speaker 3: I bought this right at the distillery but it's just their normal on barrel strength bourbon.
• 39:04
  Speaker 5: Traverse City it's whiskey company and this is their, their barrel proof bourbon it's funny you should say that, because I was just gonna say it's kind of, you know, cherry on the nose this is 115.4.
• 39:22
  Speaker 5: Yeah, I was gonna say it noses like it's a high proof.
• 39:26
  Speaker 5: You're getting that, like you know, not burning your nasal passages, but that ethanol, that lets you know it's higher proof that, to me, is delicious.
• 39:40
  Speaker 5: It is like the perfect balance of what I want for bourbon it's still good, I bought it, so it does not drink as hot as the peerless at 113.8 no, it's not, it's, it's a little bit it's, yeah, it's, it's.
• 39:55
  Speaker 5: It is much more balanced, it's.
• 39:57
  Speaker 5: It's kind of lights up the tip and the sides of your tongue in a in a pleasant way, whereas the peerless for me was a little too hot, but it then it goes really sweet, that's pretty damn good and a lot more chocolate cherries yep, and who?
• 40:21
  Speaker 3: it's chocolate cherries, but that is like.
• 40:25
  Speaker 3: So you don't expect that is surprisingly this is this drinks like a Kentucky bourbon, yeah, and I get that they make.
• 40:34
  Speaker 3: They don't distill their.
• 40:35
  Speaker 3: This is MGP juice like.
• 40:37
  Speaker 5: In comparison it's not, as maybe it's my love for like really buttery chardonnays, which is what I loved prior to being a whiskey taster, so like this oceans really fulfills that.
• 40:52
  Speaker 5: You know, love of mind for that warm, buttery, you know creamy mouth feel so this doesn't have that, but it has flavors that are very pleasant and for its proof and for what it is I mean this is.
• 41:11
  Speaker 5: I say, if you're at the store and you want something, yeah, but this is that's just their barrel proof.
• 41:16
  Speaker 3: It's, it's it's it's a signature, so this is a blend of multiple barrels put together and damn good, right.
• 41:26
  Speaker 3: So we're gonna taste the Carter to finish up.
• 41:30
  Speaker 3: I think this doesn't qualify, but I wanted you to taste something finish up completely, because we're gonna open up that makers.
• 41:42
  Speaker 3: I scream, so show, I can get it.
• 41:44
  Speaker 3: Yeah, we can do it, but let's, let's taste the Carter's.
• 41:50
  Speaker 3: This that deserves this.
• 41:52
  Speaker 3: This is a bottle.
• 41:53
  Speaker 3: This is a mark Carter.
• 41:56
  Speaker 3: Oh god, that was too much.
• 41:58
  Speaker 3: I didn't want to put that much in there.
• 42:02
  Speaker 3: Let's see if I can do this without spilling on my pants oh no, no, my pants, you're christened, shit.
• 42:11
  Speaker 5: Well, this is not a pouring back in glass, I mean, it's just looks, you know looks like I spilled very nice nose this is a collaboration little fruity
• 42:29
  Speaker 3: oh my god, it's so good.
• 42:30
  Speaker 3: This blows away everything we just drank.
• 42:33
  Speaker 3: It's not even fair, it's not.
• 42:36
  Speaker 3: This is a.
• 42:37
  Speaker 3: This is like a combination of all the good things we did.
• 42:40
  Speaker 3: There actually is the the part of the oceans that's so good in there, but there's a little bit more proof to it, yeah.
• 42:48
  Speaker 3: And then there's there's a little bit of the Traverse City in there.
• 42:51
  Speaker 3: There's a little bit of it's like all in one unbelievable this, this mixture, is old Carter.
• 42:57
  Speaker 3: There's old Carter in here, but then there's Mark Carter's barrel company, who goes out and buys barrels of whiskey, and then there's Barstown bourbon company.
• 43:08
  Speaker 3: All in one, now.
• 43:09
  Speaker 3: I mean, now, what is what?
• 43:11
  Speaker 3: What makes?
• 43:12
  Speaker 3: Just analyze this with your fantastic palette.
• 43:17
  Speaker 3: I can drink that whole bottle in a night yeah, it's that high-proof dryer.
• 43:27
  Speaker 5: Finish, though, that it's there it's the wouldn't make it my in the classification of my bourbons of the year, but this is a hundred and sixty point two proof.
• 43:42
  Speaker 3: No, I'm just kidding 109.3.
• 43:48
  Speaker 3: I want to say that 108.3, maybe 109, 108.
• 44:00
  Speaker 3: What's uh?
• 44:00
  Speaker 3: Yeah, 54.
• 44:03
  Speaker 3: 108.3 proof.
• 44:04
  Speaker 5: Has that?
• 44:05
  Speaker 5: Has that um dry taste, like cooked, like cherry?
• 44:08
  Speaker 5: To me I taste that like Cherry.
• 44:16
  Speaker 3: I get a cherry like a sour cherry on the end.
• 44:20
  Speaker 5: Like cherry.
• 44:24
  Speaker 3: Tons of caramel chocolate.
• 44:26
  Speaker 3: It's a party in your mouth.
• 44:28
  Speaker 3: Every time you drink it there's another flavor.
• 44:30
  Speaker 3: That's why I like it.
• 44:32
  Speaker 3: It doesn't count as a bourbon of the year, all right.
• 44:35
  Speaker 3: So let me quick.
• 44:36
  Speaker 3: We'll grab the uh maker's mark.
• 44:41
  Speaker 3: I don't know if you're gonna.
• 44:43
  Speaker 3: I was.
• 44:44
  Speaker 3: I reopened that and I was hoping it would taste way better than what it did.
• 44:51
  Speaker 5: All right, what you've already opened it.
• 44:54
  Speaker 3: Of course, so it's been sitting, so I'm glad I opened that with uh Brandon the other night.
• 45:00
  Speaker 3: Oh.
• 45:00
  Speaker 3: He wanted to taste it and I basically said we open all bourbons.
• 45:05
  Speaker 3: Okay, so you can rinse out one of my cups too, if you want.
• 45:09
  Speaker 3: Sure, I'll drink the water.
• 45:11
  Speaker 3: Just pour it in.
• 45:12
  Speaker 3: I just drink it.
• 45:13
  Speaker 3: There we go.
• 45:14
  Speaker 3: All right, I'm back over here.
• 45:18
  Speaker 5: Well, if you don't know, I love maker's mark.
• 45:20
  Speaker 5: Maker's mark is, you know?
• 45:22
  Speaker 5: Uh, we injected a podcast about on the shelf, right, what's on the shelf.
• 45:27
  Speaker 5: And maker's mark doesn't disappoint for a what's on the shelf.
• 45:35
  Speaker 3: And just their standard maker's mark yeah we did a.
• 45:39
  Speaker 5: Jeff did a blind tasting once.
• 45:40
  Speaker 5: His favorite was that maker's mark was just.
• 45:47
  Speaker 3: That tasting defeated me.
• 45:49
  Speaker 3: I have maker's mark.
• 45:50
  Speaker 3: I love maker's mark 101.
• 45:52
  Speaker 3: I like my maker's mark bread pudding.
• 45:55
  Speaker 3: Where's your?
• 45:56
  Speaker 3: Rinse glass.
• 45:56
  Speaker 3: Um, I like them, you know all of them, and I thought that a wood finishing series.
• 46:07
  Speaker 3: We had like six different ones and we put them in order and of course we went from the bottom to the top, yep, and the last one it was between maker's mark and I believe I'm not exactly sure, but when it got revealed.
• 46:27
  Speaker 3: It was just like, once again, I was revealed for blindly picking and it wasn't even close.
• 46:33
  Speaker 3: I'm telling you there's a caramel richness.
• 46:35
  Speaker 3: That was happening with the regular maker's mark that we had.
• 46:38
  Speaker 3: That wasn't happening.
• 46:41
  Speaker 5: That does smell like confetti vanilla birthday cake If you took a big caramel drizzle and poured it over.
• 46:51
  Speaker 3: Ice cream social.
• 46:53
  Speaker 5: Yeah, it does.
• 46:54
  Speaker 5: That's very accurate description, At least on the nose.
• 46:59
  Speaker 5: It's smell vanilla and candy sweetness.
• 47:03
  Speaker 5: All right, let's see.
• 47:06
  Speaker 5: Confetti, confetti frosting Like vanilla confetti frosting.
• 47:12
  Speaker 5: Yep Yep.
• 47:13
  Speaker 3: Ann is watching Cheers Ann.
• 47:15
  Speaker 5: Cheers Ann.
• 47:15
  Speaker 5: I guess, taste wise, I wanted a bolder taste, like from what the nose was expected it to be.
• 47:28
  Speaker 3: I'm sorry Bigger, but now that's really good.
• 47:32
  Speaker 5: It's very tastes like vanilla frosting.
• 47:34
  Speaker 5: Yeah, a vanilla frosted confetti cupcake folks.
• 47:38
  Speaker 3: As it finishes, it goes to ice cream.
• 47:42
  Speaker 5: Creamy.
• 47:42
  Speaker 3: The finish is where the ice cream is.
• 47:45
  Speaker 3: That's crazy.
• 47:49
  Speaker 3: That wasn't that good.
• 47:51
  Speaker 3: I'm glad I opened it With the breathe.
• 47:55
  Speaker 3: Now, would you?
• 47:56
  Speaker 3: Is that on the level?
• 47:57
  Speaker 3: Did you want to put that back up?
• 47:59
  Speaker 3: Do you want one final taste of the?
• 48:01
  Speaker 3: Now that you've tasted them all and put them up, let's see if oceans, you know, clear your glass.
• 48:06
  Speaker 3: I don't need to you clear your glass and tell me if you still think where there's all those wonderful flavor expressions of makers mark.
• 48:17
  Speaker 5: I believe there was only one that I could have said take it or leave it, and I think it was chai tea.
• 48:22
  Speaker 5: Was there one called chai tea?
• 48:24
  Speaker 5: Yeah, yeah, absolutely.
• 48:28
  Speaker 5: Take it or leave it, and I love chai tea, so I expected like well, but I mean, what we were doing tonight is marshmallow was amazing.
• 48:38
  Speaker 5: Caramel was the one called caramel macchiato or caramel we have all of them over there and pecan pie.
• 48:47
  Speaker 5: Pie was delicious.
• 48:49
  Speaker 3: That was caramel mocha.
• 48:50
  Speaker 5: Caramel mocha.
• 48:51
  Speaker 5: Yeah, that one was great.
• 48:54
  Speaker 3: And and we'll attest to this is that makers mark when, when everybody was making their picks.
• 49:00
  Speaker 3: So the barrels they were named and too many people were like is that flavored whiskey?
• 49:05
  Speaker 3: Is?
• 49:05
  Speaker 3: How does that work?
• 49:07
  Speaker 3: What's making it taste like that?
• 49:08
  Speaker 3: They didn't understand that when you're tasting whiskies, the flavors that you're picking out is very, very subtle.
• 49:16
  Speaker 3: I mean it's subtle, you get it.
• 49:19
  Speaker 3: I mean overall.
• 49:21
  Speaker 3: A lot of times, you know, there's what I, what I always seem to try and stray away from is if the spice is too much pepper, jalapeno kind of spice, you know a Tabasco kind of spice, or if that's too much, it seems to mess with the flavor.
• 49:42
  Speaker 3: Now, some people absolutely love the spice, right, yeah, if it's without it, they're.
• 49:49
  Speaker 5: They don't like it.
• 49:50
  Speaker 3: I mean there's, there's.
• 49:51
  Speaker 3: There's a couple brands old Forrester for me, elijah Craig and for roses, where the spice really nails the living crap out of it If it's too much nosing this again, I gotta say so do I get to play this Well, I have.
• 50:09
  Speaker 3: I have a question.
• 50:10
  Speaker 3: When I saw that bottle last time, it was much more fuller.
• 50:17
  Speaker 3: Have you been hitting that down here Without me?
• 50:22
  Speaker 3: It's all you're telling me a couple times.
• 50:26
  Speaker 3: Just add to you, come downstairs to you know where it is, you know where it is.
• 50:31
  Speaker 5: But if anybody can find a bottle of oceans, we did it.
• 50:35
  Speaker 5: Mash Bill journey 29.
• 50:39
  Speaker 5: You send it to me.
• 50:41
  Speaker 5: You will be my new best friend.
• 50:44
  Speaker 3: You can just go get it.
• 50:46
  Speaker 5: I know, oh my god, just just, that's just the nose on it.
• 50:54
  Speaker 3: I mean I have to say it's good.
• 50:55
  Speaker 5: It's so for me.
• 50:57
  Speaker 5: It's just okay.
• 50:59
  Speaker 5: So I love butter.
• 51:01
  Speaker 5: Okay, I love butter.
• 51:03
  Speaker 5: Butter room this the nose on this smells like butter.
• 51:08
  Speaker 5: It does, or butter, just that buttery.
• 51:11
  Speaker 3: Well, that, that one barrel.
• 51:13
  Speaker 3: That, rachel and Rebecca and that really remember.
• 51:21
  Speaker 3: They called it butter room.
• 51:22
  Speaker 3: Yeah, that was really good.
• 51:23
  Speaker 3: Yeah, it was a good barrel.
• 51:25
  Speaker 5: It tasted like anything that and and smells or tastes like butter.
• 51:30
  Speaker 3: And Royce was like you can't name barrels anymore.
• 51:32
  Speaker 3: To Rebecca she's like but it does.
• 51:34
  Speaker 3: He goes everybody thinks it's frickin wrong Can't name whiskey butter room.
• 51:40
  Speaker 5: Call it butter heaven or butter, I don't know.
• 51:44
  Speaker 5: Yeah, I think.
• 51:46
  Speaker 5: I think you could put out 10 bourbons and I would be able to pick this one out.
• 51:51
  Speaker 5: So, things that just light up your factory senses.
• 52:01
  Speaker 5: So we all have, you know, our smells, attached to memory, attached to our taste buds, attached to our experiences, and there's even a little bit of salty caramel or butterscotch candy in this.
• 52:20
  Speaker 3: So, based off of what I was tasting tonight for me.
• 52:23
  Speaker 5: I smell it and I get this warm, cozy, wonderful feeling like I could just sit down with that and sip it forever.
• 52:38
  Speaker 3: It's like you sound like Howie in what was the?
• 52:42
  Speaker 3: What was it?
• 52:42
  Speaker 3: Benchwormers when he was going in the sun.
• 52:45
  Speaker 3: No, no, him the guy, the actor, what is his name?
• 52:50
  Speaker 3: That played Howie.
• 52:52
  Speaker 3: He was also in in Blades of Glory when he was asking him to wear his skin Skin suit yeah just like that's what you're like.
• 53:02
  Speaker 3: I want to wear this, this, this bourbon skin.
• 53:05
  Speaker 5: If I could wear a Jefferson's bourbon skin suit, I might.
• 53:10
  Speaker 3: Well, you are wearing their t-shirt, so it's close.
• 53:12
  Speaker 3: Yeah, there you go, that's the clue to what my so let's wrap this.
• 53:17
  Speaker 5: It's not the flavor for everybody is what we?
• 53:20
  Speaker 3: I don't know, I don't know that one is a pretty good flavored whiskey Tonight.
• 53:25
  Speaker 3: I wanted to bring attention to some of the other stuff that's out there for you to put it up there.
• 53:33
  Speaker 5: I would say this would be my like of all the things we've tasted.
• 53:36
  Speaker 5: That's number two.
• 53:37
  Speaker 5: Number three would be the Traverse number two.
• 53:40
  Speaker 3: Number two, number two.
• 53:42
  Speaker 3: Number three would be the.
• 53:46
  Speaker 5: Traverse City.
• 53:47
  Speaker 5: Number four would actually be this ball pause.
• 53:49
  Speaker 3: But why would?
• 53:50
  Speaker 5: you be surprised.
• 53:51
  Speaker 5: Why would you?
• 53:52
  Speaker 3: make?
• 53:53
  Speaker 3: Wow, you just took that out.
• 53:55
  Speaker 3: Why would you make million, billions when you could have millions Anyways?
• 54:05
  Speaker 5: so I know you're gonna hate me, Okay so.
• 54:08
  Speaker 5: I don't hate you for anything, all the things you put out is a one, two, Traverse City three, four, the Hindu Stan five and the Bart Stomper of Inc six.
• 54:25
  Speaker 3: So the old Carter now.
• 54:28
  Speaker 5: That's just me, folks.
• 54:30
  Speaker 3: All right, let's just do one more.
• 54:32
  Speaker 5: Oh no, another I'm so.
• 54:34
  Speaker 5: Okay, I'll save my.
• 54:36
  Speaker 3: I want to see what you think of lost river.
• 54:39
  Speaker 5: Lost river never heard of that there's something in there that isn't water, so you can drink that.
• 54:49
  Speaker 3: That actually was Hindustan, false oh.
• 54:53
  Speaker 5: I've got water.
• 54:53
  Speaker 5: Here's water, high quality, h2o folks.
• 54:58
  Speaker 3: Got some high quality H2O.
• 55:00
  Speaker 3: It's not the devil.
• 55:05
  Speaker 3: It's not the devil.
• 55:09
  Speaker 5: Oh, that smells, weird.
• 55:12
  Speaker 3: It is, this is this is a multi grain.
• 55:17
  Speaker 5: I was gonna say it smells like it's got, but liquid.
• 55:21
  Speaker 3: It's got buckwheat.
• 55:22
  Speaker 5: Buckwheat, there you go.
• 55:24
  Speaker 5: That's what it is.
• 55:25
  Speaker 3: It's a multi grain bourbon.
• 55:26
  Speaker 3: It's a multi meaning.
• 55:28
  Speaker 3: Oh yeah, well, you got to taste it.
• 55:31
  Speaker 3: I just wanted to know what you thought, god, what the hell?
• 55:37
  Speaker 3: Give her some.
• 55:39
  Speaker 3: Give her some bourbon and look what happens.
• 55:42
  Speaker 5: I've been sipping like droppers full.
• 55:47
  Speaker 3: Whether you think it's more I've been sipping.
• 55:50
  Speaker 3: Wait, wait.
• 55:51
  Speaker 3: I've been sipping, so too, and I can feel this.
• 55:55
  Speaker 3: What do you do?
• 55:58
  Speaker 3: 42 different?
• 55:59
  Speaker 3: See, I love to challenge your palate.
• 56:06
  Speaker 5: That is pot stilled with like okay, I was just going to say this is pot stilled 100%.
• 56:11
  Speaker 5: It tastes like pot still.
• 56:12
  Speaker 5: And so I mean just it's warm and cozy feeling it's.
• 56:18
  Speaker 5: It's hate me, but I would want to put this in like hot apple cider.
• 56:25
  Speaker 3: There's no hating for anything, especially when it comes to Alan Bishop and what he makes.
• 56:30
  Speaker 5: Is this an Allen Bishop thing?
• 56:31
  Speaker 3: Yes, it's last river, spirit of French Lake.
• 56:34
  Speaker 5: Oh, yeah, Good job Alan.
• 56:37
  Speaker 5: There you go, so anyways so I would slam that into my.
• 56:43
  Speaker 5: I would make that number two.
• 56:46
  Speaker 3: That's number two, but we haven't gotten over the.
• 56:50
  Speaker 3: So and I know that I can't.
• 56:52
  Speaker 3: I can't overcome the strict shit all over.
• 56:55
  Speaker 3: I can't overcome Now.
• 56:57
  Speaker 3: Have you ever had?
• 56:58
  Speaker 3: Well, no, that doesn't count and we're going to stick to the stick to the program that's tasty.
• 57:04
  Speaker 3: Is there any?
• 57:06
  Speaker 3: I mean, I didn't get.
• 57:08
  Speaker 3: Oh, there's one last one.
• 57:12
  Speaker 5: One last one.
• 57:14
  Speaker 3: Nope, that can't be because it's finished in wine barrel.
• 57:17
  Speaker 3: What was what?
• 57:19
  Speaker 5: What you just gave me.
• 57:20
  Speaker 3: That was lost river.
• 57:22
  Speaker 5: Lost river.
• 57:22
  Speaker 5: Let me see that bottle yeah.
• 57:24
  Speaker 3: It looks right here and courtesy of CT picking that up for us when he was down, I would say, folks, there's really nothing.
• 57:34
  Speaker 5: there's nothing I don't want to say the word bad, but nothing that you wouldn't like thoroughly enjoy that Allen Bishop has created at Spirit of French Lake.
• 57:45
  Speaker 3: So do you think does this count, because we picked this up in 2023?
• 57:52
  Speaker 5: Is that ours?
• 57:53
  Speaker 5: Is that our pick?
• 57:54
  Speaker 3: Yeah, can our pick be the bourbon of the year?
• 57:57
  Speaker 5: So I was going to ask you about that because our pick was so good that it's almost difficult to taste anything better.
• 58:07
  Speaker 5: But I didn't know if that, if our pick, could be our pick is this is a bourbon and this pick was because it was it's a weeded bourbon.
• 58:18
  Speaker 5: Ridiculously good.
• 58:20
  Speaker 3: It was complex with lots of butterscotch and, yes, now I have a couple of things to keep tasting.
• 58:31
  Speaker 5: Oh Jesus, the nose on that is insane.
• 58:34
  Speaker 3: It's better than the oceans.
• 58:37
  Speaker 5: It rivals the oceans.
• 58:38
  Speaker 5: I would like to sniff them side by side.
• 58:40
  Speaker 5: I'm going to sniff them side by side.
• 58:44
  Speaker 3: Oh Jesus.
• 58:46
  Speaker 5: What is in here?
• 58:47
  Speaker 5: Poor, not oceans.
• 58:51
  Speaker 3: Yeah, that's the oceans you were saving.
• 58:54
  Speaker 5: Oh, it was, oh, yeah, so.
• 58:56
  Speaker 3: I point more, you have enough.
• 58:57
  Speaker 5: That's not enough in there to sniff.
• 58:59
  Speaker 5: It's like a drop who's out of a drop?
• 59:04
  Speaker 5: Not enough.
• 59:04
  Speaker 3: All right.
• 59:05
  Speaker 5: Okay, here we go.
• 59:07
  Speaker 3: How much fun is this, oh my gosh.
• 59:16
  Speaker 5: Different but equally appealing to my olfactory.
• 59:23
  Speaker 5: So smell is really important to me.
• 59:28
  Speaker 5: I work with essential oils.
• 59:30
  Speaker 5: I have a very as Jeff would know, sometimes to his detriment.
• 59:36
  Speaker 5: I have an extremely sensitive nose.
• 59:40
  Speaker 3: She can sniff bed bugs.
• 59:42
  Speaker 3: What she can sniff bed bugs, we can walk to.
• 59:46
  Speaker 3: No.
• 59:46
  Speaker 5: the other day, we were in the bedroom and I'm like I smell something bad.
• 59:50
  Speaker 5: Something smells bad.
• 59:51
  Speaker 5: I don't know what it is, Something smells bad.
• 59:54
  Speaker 5: And so I inquired if he knew what smelled bad.
• 59:59
  Speaker 3: I kind of knew.
• 1:00:00
  Speaker 5: He didn't tell me, though, and then he came home for lunch the next day and sat down at the kitchen table and I made him lunch, and I'm like, oh dear God, you smell like ass.
• 1:00:09
  Speaker 5: And he was like that's the smell that I smelled yesterday, that I smelled bad.
• 1:00:15
  Speaker 5: It was your bibs, because you were dumping my old shit at work and he stuffs his bibs way off to the corner by the hamper and anyway that scent was impregnated into my nasal passages.
• 1:00:41
  Speaker 3: Okay, and look at her nose.
• 1:00:42
  Speaker 3: It's like set up for sniffing.
• 1:00:44
  Speaker 3: It's got big.
• 1:00:46
  Speaker 3: Look at it.
• 1:00:46
  Speaker 3: Her nostrils have to be like three times bigger than mine, so there's no way you can get away with anything from her olfactory.
• 1:00:56
  Speaker 5: I'm a sniffer, yeah, so the Dalton's a lot sweeter on the nose.
• 1:01:06
  Speaker 5: Sweeter for sure.
• 1:01:08
  Speaker 3: It's pot-stilled, it's not calm-stilled.
• 1:01:10
  Speaker 5: Right, so you could say you know the difference between a pot-stilled.
• 1:01:16
  Speaker 3: So we're going to put officially.
• 1:01:18
  Speaker 5: But there are some still in the Jefferson's.
• 1:01:20
  Speaker 5: There is that maple buttery thing that you just can't.
• 1:01:28
  Speaker 3: I've never tasted anything smelled anywhere In my opinion, this is going to come down whether you like chocolate butterscotch better than you like maple.
• 1:01:39
  Speaker 5: No, it's going to come down to the finish.
• 1:01:41
  Speaker 5: Well, I'm going to tell you.
• 1:01:44
  Speaker 5: Because the finish, to me, is the maker breaker for any of the, so would you just drink?
• 1:01:49
  Speaker 5: The Dalton.
• 1:01:50
  Speaker 3: Yeah, and the Dalton finish is still.
• 1:01:52
  Speaker 3: If you like it, it's way longer.
• 1:01:56
  Speaker 3: This is on a level of insanity.
• 1:02:00
  Speaker 3: I still can taste it and I haven't drank anything for like about a minute.
• 1:02:12
  Speaker 5: See it's outstanding.
• 1:02:14
  Speaker 5: Right, it was an outstanding pick.
• 1:02:19
  Speaker 3: We picked it.
• 1:02:19
  Speaker 3: It was obvious to me the whole time once we tasted it.
• 1:02:24
  Speaker 3: That's what I wanted.
• 1:02:26
  Speaker 5: But not too burnt sugar, sweetness that comes out in it.
• 1:02:31
  Speaker 3: Patrick Taylor says absolutely amazing, he loved it.
• 1:02:35
  Speaker 5: Yeah, it lingers for a long time, but it's See I don't want to say this the wrong way that flavor just consistently perpetuates right From nose to taste to finish.
• 1:02:49
  Speaker 5: It's long, long, long, long, long long goes on, and on, and on, and on and on.
• 1:02:54
  Speaker 5: It's still kind of lit up my mouth in a really fun party in your mouth, pleasant way, right.
• 1:03:01
  Speaker 5: But it's not super complex with a lot of different notes.
• 1:03:07
  Speaker 3: Yeah, but its complexity is what it tastes like Every single time.
• 1:03:12
  Speaker 3: You taste it every single time it's different.
• 1:03:15
  Speaker 3: Sometimes it's chocolate, sometimes it's apricot, sometimes it's butterscotch.
• 1:03:21
  Speaker 5: Right now it's apricotty on the finish.
• 1:03:25
  Speaker 3: But chocolatey on the palate On the palate.
• 1:03:27
  Speaker 5: Yeah, but now I've sifted for a while and it's got that lovely.
• 1:03:32
  Speaker 3: But sometimes have you ever had a chocolate dipped apricot.
• 1:03:35
  Speaker 5: That's what you're in for.
• 1:03:36
  Speaker 3: Yeah, but sometimes you get chocolate dipped butterscotch.
• 1:03:40
  Speaker 5: I don't know about that.
• 1:03:43
  Speaker 3: And sometimes You'll have to figure this out.
• 1:03:50
  Speaker 3: Before December 15th you're going to have to figure out which one you're going to want and what you know.
• 1:04:00
  Speaker 3: I'll have you taste a couple other.
• 1:04:02
  Speaker 3: Well, I kind of already know, okay, but folks, russell's 13 is coming.
• 1:04:07
  Speaker 3: We'll have a Russell's 13 to try that.
• 1:04:10
  Speaker 3: The stag that dropped today here in Ohio, it's the most bizarre stag I've ever tasted.
• 1:04:21
  Speaker 5: It's got an orange zest front that's like yeah, which I was like.
• 1:04:25
  Speaker 5: Do I really want my bourbon to taste like oranges?
• 1:04:28
  Speaker 5: I don't know.
• 1:04:29
  Speaker 3: It just depends on who you are.
• 1:04:30
  Speaker 3: If you love oranges, you know, but I'm a Kentucky guy that loves the, Absolutely loves that caramely rich flavor and then, but you know, what Alan pulls out with the pot still is insane.
• 1:04:49
  Speaker 5: So anyways, yeah, and there's a definite difference.
• 1:04:54
  Speaker 3: Yeah, there is, let's see.
• 1:04:57
  Speaker 3: All right.
• 1:04:58
  Speaker 3: So just wrap things up for you know like talk a little bit about your bourbon journey, and we got to get going because your bourbon journey yeah.
• 1:05:09
  Speaker 5: So for those that don't know, I mean I was, I drank Amaretto and I loved Oki Chardonnay's buttery Oki.
• 1:05:17
  Speaker 5: You know I don't like the Chardonnay necessarily that are aged in.
• 1:05:22
  Speaker 5: You know metal casks I liked.
• 1:05:27
  Speaker 5: You know what I always look for like Australian.
• 1:05:31
  Speaker 5: You know really oak, forward heavy.
• 1:05:38
  Speaker 3: Chardonnay's buttery Chardonnay yeah, it's.
• 1:05:39
  Speaker 3: You liked oak.
• 1:05:40
  Speaker 5: Less tannins, more of that smooth, you know and and the sweet stuff and buttery.
• 1:05:47
  Speaker 3: You like buttery?
• 1:05:48
  Speaker 5: okay, buttery Chardonnay's, yeah, if it's smooth and buttery on the tongue.
• 1:05:53
  Speaker 5: I was like all in Not to say that I don't like the fruity ones.
• 1:05:56
  Speaker 5: There are some fruity ones that are delicious, but that was my palate.
• 1:06:01
  Speaker 5: I thought that when we were younger and you drank Jack Daniels, it was awful, Not that Jack Daniels is awful.
• 1:06:09
  Speaker 5: No, no, no.
• 1:06:12
  Speaker 3: Just I did not like the you know maple-y charcoal flavor, but no, I did not like whiskey in general.
• 1:06:18
  Speaker 5: I thought it burned out my whole mouth.
• 1:06:21
  Speaker 3: Yeah, that's because we were young and young people.
• 1:06:24
  Speaker 5: It was not only that it was because I didn't really understand that in tasting bourbon you're supposed to you know taste it, not try and drink it as fast as you can to bypass the taste, but not put it in a Coke and drink it, but you know you have not had a chance to revisit Jack Daniels Now that would be, but I love Jack Daniels black label, that's delicious, but I think what we need to do is we need to have you on an upcoming podcast, revisit Jack Daniels, because Jack Daniels is 80 proof.
• 1:06:59
  Speaker 3: And I'm probably would love it now I know I don't know if you'll love it, but it's going to be a completely different experience.
• 1:07:04
  Speaker 3: I've gone back to it.
• 1:07:06
  Speaker 3: I like black label I've enjoyed black label the thing that I like about Jack Daniels.
• 1:07:11
  Speaker 3: Now, what I love is their barrel strength.
• 1:07:15
  Speaker 3: They make a barrel proof Jack Daniels, which is fantastic.
• 1:07:19
  Speaker 3: Now, regular Jack Daniels is yeah, now, my dad loves it, still loves it.
• 1:07:24
  Speaker 3: I brought him five different expressions, a single barrel.
• 1:07:28
  Speaker 3: I brought him the honey.
• 1:07:29
  Speaker 3: I brought him the Sinatra.
• 1:07:31
  Speaker 3: I brought him the.
• 1:07:33
  Speaker 5: I think I tasted the Sinatra and I liked the Sinatra.
• 1:07:35
  Speaker 3: Well, the Sinatra is by far my favorite.
• 1:07:37
  Speaker 5: Yeah, I think I really liked that one.
• 1:07:38
  Speaker 3: So I've.
• 1:07:40
  Speaker 5: I'm just saying you know when I was 20 years old, 22 years old.
• 1:07:43
  Speaker 3: That's what you were drinking when you were 22,.
• 1:07:46
  Speaker 3: We were not drinking Sinatra.
• 1:07:48
  Speaker 5: No, no, you're drinking just Jack Daniels.
• 1:07:50
  Speaker 3: Yeah, I've had here, but once again, I had family members that liked Scotch.
• 1:07:55
  Speaker 5: And so there was always Scotch at my parents' house, doers, not a big thing Blends.
• 1:08:02
  Speaker 5: Yeah, was not a big fan of that At all.
• 1:08:06
  Speaker 5: I love Brandy, anything Brandy, old-fashioned, just sipping Brandy Bacardi Lyman, you know.
• 1:08:14
  Speaker 5: I mean this is kind of crap compared to the stuff we drink now.
• 1:08:17
  Speaker 3: Although I still had probably drinks of Bacardi Lyman.
• 1:08:21
  Speaker 3: I would do that, I would.
• 1:08:22
  Speaker 3: We just had rolling fork.
• 1:08:25
  Speaker 5: Yeah, we just had and I loved, you know, quervo Gold.
• 1:08:29
  Speaker 5: I mean, make me a Quervo Gold, margarita, I'm down right.
• 1:08:32
  Speaker 5: So Chick's Tricks.
• 1:08:38
  Speaker 3: Yeah, but now with CT, he needs to make you a Mezcal Margarita, or he needs to go high in Sure, but Mezcal is smoky so Not too smoky.
• 1:08:47
  Speaker 5: It's smoky in a good way, so it's the reason why I was never a huge fan of Scotch, because I did not like that overly pitted smoky flavor.
• 1:08:55
  Speaker 5: But I will give a shout out to Liberty Pole.
• 1:09:01
  Speaker 3: Liberty Pole.
• 1:09:01
  Speaker 3: Yeah, we came home with that.
• 1:09:04
  Speaker 5: Pitted bourbon was outstanding.
• 1:09:08
  Speaker 3: It wasn't smoky, it was charry.
• 1:09:10
  Speaker 5: Yeah, so I love to smoke my drinks, so I like the smoke flavor if it's subtle, and so we bought a smoker and a whole bunch of different you know, chips Got them all.
• 1:09:23
  Speaker 5: Pecan, the app, I mean we pretty much have every kind of chips.
• 1:09:25
  Speaker 5: I'm not a super big fan of Mesquite but I love all the other Pecan and apple and you know hickory and whatever else we have down there, we have every kind.
• 1:09:35
  Speaker 5: So I love that smoked.
• 1:09:37
  Speaker 5: But I also like the herbals because I'm very much into the herbals.
• 1:09:40
  Speaker 5: So I love that rosemary, you know that, that herbal flavor and that's not everybody's palate for whiskey to have those herbal flavors in there, but I really enjoy that because I love the cardamom bitters and I love the herbal.
• 1:09:55
  Speaker 5: You know always did.
• 1:09:58
  Speaker 3: The last thing I'll say about your palate is that she's just like she is in real life.
• 1:10:05
  Speaker 3: If she does, no, no, no, no.
• 1:10:09
  Speaker 3: She is brutally honest.
• 1:10:11
  Speaker 3: That's true.
• 1:10:12
  Speaker 3: If she doesn't like it, she'll let you know it.
• 1:10:15
  Speaker 3: Now she's.
• 1:10:16
  Speaker 3: She borders on asshole.
• 1:10:18
  Speaker 3: When she doesn't like something borders on it, she doesn't go complete.
• 1:10:22
  Speaker 3: I don't go full asshole, no, just borders on it, but because she's like that, that tastes like shit and it's like.
• 1:10:28
  Speaker 3: Then she looks at me and she goes how can you drink that?
• 1:10:31
  Speaker 3: And I'm just like because I like it, but at the same time no, she said it exactly how it is totally judgmental and you don't know what you're fucking talking about.
• 1:10:42
  Speaker 3: So it's like, but but that's why she says it's fine in that little cute.
• 1:10:47
  Speaker 5: Sometimes, when you are tasting many things right, taste many things at a certain point he's like everything is fucking good.
• 1:10:54
  Speaker 3: Well, that's the difference between me and you.
• 1:10:56
  Speaker 3: I love me.
• 1:10:57
  Speaker 5: I can taste 20 things and I will never get to that point.
• 1:11:00
  Speaker 3: No, but but you know but, but.
• 1:11:01
  Speaker 3: The problem is but, but, but, but, but.
• 1:11:04
  Speaker 3: All but all bourbon tastes good to me.
• 1:11:06
  Speaker 3: Oh, I've not even come close, clearly.
• 1:11:09
  Speaker 3: So even a crappy bourbon that some people think are crap is crappy, I still like.
• 1:11:15
  Speaker 3: So when it's when I'm, when I'm trying it.
• 1:11:18
  Speaker 3: If you get a bourbon that I don't like, you're making some shit bourbon.
• 1:11:21
  Speaker 3: But her, on the other end, she doesn't think all bourbon tastes good and she's even some that I think are spectacular.
• 1:11:29
  Speaker 3: She might think there's a flavor in there.
• 1:11:32
  Speaker 5: She picks up or doesn't like picking up a little bit Of this taste.
• 1:11:36
  Speaker 5: Or I'm picking up a little bit of the funk, or I'm picking up a little little too dry.
• 1:11:42
  Speaker 3: But just so you know, some people love funk, like, for instance.
• 1:11:46
  Speaker 3: It's so bizarre because the pappy that was aged in the rum barrel that we tasted at what is it, starlight with Turner, up against the old rip van Winkle that he put in the bottle.
• 1:12:06
  Speaker 3: The old rip van Winkle was carmely and vanilla.
• 1:12:10
  Speaker 3: It picked up the vanilla from the rum, caramel from the whiskey that you love in pappy van Winkle and it was there and it was crisp and clean.
• 1:12:19
  Speaker 5: I mean, I might pick pappy 12 as my but the pappy we're not going to have any, so but the pappy 15 aged barrel of rum Martin.
• 1:12:27
  Speaker 5: Yeah, that's what you let go see that real right, so Martin.
• 1:12:32
  Speaker 3: No, that was actually, that was the 12.
• 1:12:34
  Speaker 3: Yeah, that was a, that was a just got a pappy 12 for me when Jeff was off talking to somebody.
• 1:12:42
  Speaker 5: What's?
• 1:12:43
  Speaker 3: even crazier is I was just doing business and somehow what do you mean?
• 1:12:48
  Speaker 3: Sure, I mean, it's what you're implying.
• 1:12:52
  Speaker 3: I was just.
• 1:12:53
  Speaker 3: I was talking about to somebody to find out, you're doing business, you're socializing.
• 1:12:57
  Speaker 3: No, I was actually trying to find out information and then I got just yeah, and then somehow, I missed it, just the same.
• 1:13:05
  Speaker 3: I did, and it was say it before you could say it.
• 1:13:08
  Speaker 3: To finish up, what did you say?
• 1:13:12
  Speaker 3: on the video Too bad to say it's like if I don't behave, that's exactly, that's the face and everything.
• 1:13:22
  Speaker 3: So everybody All right.
• 1:13:24
  Speaker 3: So I think we had fun.
• 1:13:27
  Speaker 5: Yeah, we did tonight.
• 1:13:28
  Speaker 3: Yeah, actually we're at an hour and 12 minutes, oh yeah.
• 1:13:34
  Speaker 5: We put it happen.
• 1:13:35
  Speaker 3: Yeah, exactly that's what bourbon does.
• 1:13:37
  Speaker 3: Love you, dear, love you too, and just remember lipstick.
• 1:13:43
  Speaker 5: Well, that's another fun thing.
• 1:13:44
  Speaker 5: You want to say how can you taste bourbon with lipstick?
• 1:13:46
  Speaker 5: Doesn't everything taste like your lipstick?
• 1:13:48
  Speaker 3: No, Would you just tainted my if I would drink bourbon right now?
• 1:13:54
  Speaker 3: There's lipstick.
• 1:13:55
  Speaker 3: That's all I taste.
• 1:13:57
  Speaker 5: Girls don't taste it anymore.
• 1:13:58
  Speaker 3: Okay, anyways, that explains a lot, all right?
• 1:14:03
  Speaker 3: So wwwscotchybourbonboyscom for all Scotchy Bourbon Boys things.
• 1:14:08
  Speaker 3: Check us out on Facebook, instagram, youtube and X, and then all the major podcast formats.
• 1:14:15
  Speaker 3: But remember, like, listen, subscribe and leave good feedback.
• 1:14:20
  Speaker 3: It's all very important for us.
• 1:14:24
  Speaker 3: And also, there was, oh, december 15th.
• 1:14:31
  Speaker 3: Friday, december 15th, 7 pm at Gervasi Vineyards, at the Still House, we are having our annual Scotchy Bourbon Boys Christmas party.
• 1:14:43
  Speaker 3: If you are listening and you want to be part of the group, you need to come and visit us there.
• 1:14:49
  Speaker 3: There's going to be great pours, good food, good music and good company, because all the Scotchy Bourbon Boys are going to be there CT Roxy myself also, then Whiskey and Supernash is coming up from South Carolina.
• 1:15:05
  Speaker 3: All of us are going to be there.
• 1:15:07
  Speaker 3: We're going to have a good time and it's our Christmas party.
• 1:15:11
  Speaker 3: We're going to do a pregame here at 6 pm at my house.
• 1:15:16
  Speaker 3: So that's a good one, because I'm going to try and pour some of this whiskey in people's glasses.
• 1:15:21
  Speaker 3: Come on down.
• 1:15:23
  Speaker 3: Come on down.
• 1:15:24
  Speaker 3: We're getting close to our Elijah Craig Barrel Proof pick.
• 1:15:28
  Speaker 3: Contact me on Facebook if you're interested.
• 1:15:32
  Speaker 3: There's some bottles left, but we're getting down.
• 1:15:35
  Speaker 3: We're getting close to the cutoff.
• 1:15:38
  Speaker 3: Yeah, I've got to have a few that we can sell to people who want more, but we're down to like the last 25 bottles, so contact me on Messenger, on Facebook, or if you have my email or also my phone number, feel free to text.
• 1:15:57
  Speaker 3: But, with that, good bourbon equals good times good friends and great wives and remember drink responsibly.
• 1:16:09
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:16:13
  Speaker 3: Little Steve is going to take us out.
• 1:16:25
  Speaker 6: Oh, show me the way to the next whiskey bar.
• 1:16:30
  Speaker 6: Oh don't ask why.
• 1:16:35
  Speaker 6: Oh don't ask why.
• 1:16:44
  Speaker 6: Oh don't ask why, oh don't ask why.