Latest / The Scotchy Bourbon Boys / Whiskey Tales and Spirits: Family Cameos, the Cigador Humidor, and a Toast to Baker's 13 Bourbon

Transcript

Whiskey Tales and Spirits: Family Cameos, the Cigador Humidor, and a Toast to Baker's 13 Bourbon · 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 podcasts, including Spotify, google Podcasts and Amazon.
• 1:35
  Speaker 2: Wow, oh, that would really help if it would just play.
• 1:43
  Speaker 2: Here we go, play, play Whoa Ha ha Woo.
• 2:06
  Speaker 3: I am on cue tonight.
• 2:12
  Speaker 2: What just happened I should have.
• 2:15
  Speaker 2: Let's try that again.
• 2:16
  Speaker 2: Let's just try it one more time.
• 2:35
  Speaker 3: Thank you All right.
• 3:27
  Speaker 2: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:31
  Speaker 2: I'm tiny and it's just me tonight and it's exciting.
• 3:36
  Speaker 2: Tonight we are going to review the Sigador, your personal home single cigar humidor a really cool concept.
• 3:45
  Speaker 2: I'm going to go over that and then also we're going to cover Baker's 18.
• 3:49
  Speaker 2: But I want to throw in right now that Rosewood Bourbon out of Texas, jason Giles.
• 3:59
  Speaker 2: He has been doing a spectacular thing.
• 4:01
  Speaker 2: He does rosewood bourbon and rye and he has sent up a couple samples of his Indiana.
• 4:09
  Speaker 2: It's an Indianian and a Kentuckian version of the rosewood bourbon and I love the Kentuckian.
• 4:19
  Speaker 2: I loved it so much that the bottle's gone.
• 4:21
  Speaker 2: There's no more Rosewood bourbon.
• 4:24
  Speaker 2: I got to order off a seal box coming up.
• 4:26
  Speaker 2: You know that's something that I got to do Get a bottle.
• 4:30
  Speaker 2: But Jason is coming on on the sponsor.
• 4:33
  Speaker 2: I am working on getting all the voiceover and everything up.
• 4:37
  Speaker 2: I want to be.
• 4:38
  Speaker 2: I should be done by this weekend.
• 4:40
  Speaker 2: So you're going to hear some good stuff about the Rosewood Bourbon and Jason Giles and everything he's doing down in Texas.
• 4:46
  Speaker 2: We haven't We've had him on the podcast.
• 4:48
  Speaker 2: So if you check an earlier podcast you can check that out with Jason.
• 4:52
  Speaker 2: He came on and we just had a great time that night and he's been so gracious to become a sponsor between French Lick and then Alan Bishop, who right now is no longer the master distiller of Spirit of French Lick, but he made and got everything ready so that anything when you go there that is Alan's stuff at the Spirit of French Lick.
• 5:19
  Speaker 2: But Justin Wiley is there and I don't know what's going on yet but I should know more next week because everybody should have moved around and more things and more news to come.
• 5:36
  Speaker 2: But you know it's a sad day and a happy day because Alan is moving on into another part of his life and he also is leaving a part of his life.
• 5:48
  Speaker 2: He's leaving part of his soul because his whiskey is there and that is in the hands of the Spirit of French Lick, the Dottie family and everything.
• 5:59
  Speaker 2: And we're hoping to go further with that.
• 6:02
  Speaker 2: I need to talk to Loreline and Brooklyn and Justin and get that straight.
• 6:07
  Speaker 2: But I will have the news there as soon as possible and then hopefully, alan Alan as everybody knows, alan Bishop is the Steve Martin or the Tom Hanks is to Saturday night live.
• 6:19
  Speaker 2: He is to the Scotchy bourbon boys.
• 6:21
  Speaker 2: He's right up there with Randy and Greg Schneider.
• 6:24
  Speaker 2: They come on all the time.
• 6:25
  Speaker 2: We love to have Alan on.
• 6:28
  Speaker 2: I consider Alan part of my family, a personal close friend, and I look forward to what the future is going to bring.
• 6:38
  Speaker 2: So then also, jason, I can't wait.
• 6:41
  Speaker 2: We finished up in New Orleans, but next year it looks like we're going to be headed to bring.
• 6:43
  Speaker 2: So then also, jason, I can't wait.
• 6:43
  Speaker 2: We finished up in New Orleans, but next year it looks like we're going to be headed to Texas.
• 6:45
  Speaker 2: You know, it's like you never know the way that the the, the way the world turns and it heads you in different directions.
• 6:53
  Speaker 2: And we are headed there soon.
• 6:56
  Speaker 2: Now I'm just checking.
• 6:59
  Speaker 2: I'm going to keep checking the comments.
• 7:01
  Speaker 2: Feel free to comment as you're going.
• 7:08
  Speaker 2: We got the Baker's 13 here.
• 7:10
  Speaker 2: I can't wait to get at it.
• 7:11
  Speaker 2: We're going to barrel bash that.
• 7:12
  Speaker 2: I love that particular pour, but it's going to be part of what we do.
• 7:17
  Speaker 2: I'm going to pour it into my cigar Not smoking a cigar tonight, because now that we're on YouTube we've got to make sure when it comes but I'm going to do a pour into my cigar holding glass.
• 7:35
  Speaker 2: My wife got me this for Christmas last year, or my birthday one or the other, and let's get that up there.
• 7:42
  Speaker 2: I don't like that.
• 7:44
  Speaker 2: No, I've just got to be good then for Christmas.
• 7:52
  Speaker 2: And it holds a cigar in the side.
• 7:52
  Speaker 2: It's a rocks glass but it actually fits your finger, but everybody knows it's for the cigar.
• 7:55
  Speaker 2: So I'm going to put a little Baker's in there right now, let that air aerate.
• 8:00
  Speaker 2: We're gonna put that in there and this is my one pour for tonight.
• 8:05
  Speaker 2: So I'm gonna make it decent.
• 8:07
  Speaker 2: Uh, last night, if anybody joined me, I did my fantasy baseball draft, very happy with the results of that.
• 8:13
  Speaker 2: There's the bakers now.
• 8:15
  Speaker 2: Well, the really cool part of it I've got a weller.
• 8:19
  Speaker 2: Uh, cobia, coiba, cohiba, I don't know how to say it.
• 8:25
  Speaker 2: I'm not a really big cigar guy, but that's what I got for everybody out there and it is a really uh I.
• 8:34
  Speaker 2: It's soaked in a weller and then you kind of set it right there.
• 8:39
  Speaker 2: So I'm going to put it there for the fun of it, so that you guys can see it there.
• 8:44
  Speaker 2: Now I've got my little thing.
• 8:47
  Speaker 2: Now remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 8:53
  Speaker 2: You can get T-shirts, glen Cairns, official Glen Cairns.
• 9:01
  Speaker 2: And then also we do the Bourbon balls.
• 9:04
  Speaker 2: That's coming up soon.
• 9:06
  Speaker 2: So everybody check that out on the website and then also for all things that are Scotchy Bourbon Boys and you can also get to this podcast through listening there.
• 9:17
  Speaker 2: Oh, that smells so good.
• 9:18
  Speaker 2: It smells so good that Baker's 13.
• 9:21
  Speaker 2: Smells so good.
• 9:25
  Speaker 2: It smells so good that that Baker's 13.
• 9:26
  Speaker 2: I find that if you open up a bottle of like a older bottle, then you let that in, have a couple of pours but let that sit and that's been sitting, I would say, since Kentucky bourbon festival, which is six months, and it really opens up that older flavors, all those, those the sweet tannins from the oak, all the burnt sugar, caramelized layer of wood sugars that are in there.
• 9:52
  Speaker 2: And then you know it's filtered longer, it's filtered for 13 years, pulling out all those impurities.
• 9:57
  Speaker 2: So those really good age bourbons and I find you know everybody likes anything 7, 9, but when you get it to 13, and it's a good bourbon, like Russell's 13 or Baker's 13, it really really gets that robust flavor.
• 10:13
  Speaker 2: So I'm excited about this Baker's 13.
• 10:16
  Speaker 2: This Baker's 13, I believe, is 107 proof.
• 10:22
  Speaker 2: Yes, last night I had a little bit of this on my fantasy baseball draft on one of the you know.
• 10:28
  Speaker 2: So he said Cohiba, it's a Cohiba.
• 10:35
  Speaker 2: Okay, let me see Cohiba.
• 10:38
  Speaker 2: Okay, a Cohiba.
• 10:39
  Speaker 2: All right, thank you, walker, really appreciate it.
• 10:44
  Speaker 2: Koiba, there we go, all right.
• 10:49
  Speaker 2: So remember, we're on all the social media platforms.
• 10:53
  Speaker 2: We are on X, instagram, youtube and Facebook, doing well on both of those formats.
• 11:00
  Speaker 2: That's where we're on Facebook Live and YouTube Live tonight.
• 11:03
  Speaker 2: So you know, welcome, tater Dom, appreciate you coming on, and then everybody out there Walker's with us.
• 11:13
  Speaker 2: Hopefully Jamie will join us.
• 11:15
  Speaker 2: Jamie joined us last night and was watching, and then also a shout out to my friend Dan Ziegler, who was watching last, then also a shout out to my friend dan ziegler, who was watching last night also, uh and then, uh.
• 11:27
  Speaker 2: So what I got is the bakers, which and we're gonna barrel bash that but I also got this.
• 11:33
  Speaker 2: It's called a sigador, okay, and this is your personal home.
• 11:40
  Speaker 2: Uh, way of carrying your koiba, like if you're going out, you're going to a golf match and this is a personal and it's really cool.
• 11:51
  Speaker 2: I have the tactical um, it come, it came in this box ups ground.
• 11:57
  Speaker 2: Jesus Christ, I'm sorry everybody, can you not?
• 12:04
  Speaker 2: No, no, it's okay, it's okay, it's okay.
• 12:07
  Speaker 2: No, you scared the crap out of me, okay, okay, go back.
• 12:12
  Speaker 2: Please go back up.
• 12:13
  Speaker 2: It's okay, I'm fine, you just scared all by.
• 12:15
  Speaker 2: Okay, that was my granddaughter, everybody.
• 12:17
  Speaker 2: And I'm sorry.
• 12:19
  Speaker 2: Can you go up please, please, no, you can't.
• 12:22
  Speaker 2: You gotta go get Grammy, go get Be by Grammy.
• 12:24
  Speaker 2: Okay, I'm in the middle of a podcast, please, no, but she's taking too long.
• 12:29
  Speaker 2: Okay, but I'm in the podcast.
• 12:31
  Speaker 2: You gotta wait.
• 12:31
  Speaker 2: I'm in the middle, I'm live.
• 12:35
  Speaker 2: I'm on the thing, come on.
• 12:36
  Speaker 2: Give me one more hug and you can go up.
• 12:38
  Speaker 2: Okay, alright, hey, jamie, good to see you.
• 12:39
  Speaker 2: Did you, did you transfer?
• 12:41
  Speaker 2: That?
• 12:42
  Speaker 2: Must, that must have been classic, if anybody.
• 12:45
  Speaker 2: Hey, allie, I love you, don't worry.
• 12:47
  Speaker 2: Oh, my God, you don't even know.
• 12:50
  Speaker 2: Oh, that, just like I think I'm going to turn that, I think I got to turn that into.
• 12:56
  Speaker 2: I got to turn that into a real well I'llager, what the hell did that look like?
• 13:03
  Speaker 2: That was my granddaughter, okay, so I'm sitting here podcasting.
• 13:07
  Speaker 2: My granddaughter is eight years old and she came down without me knowing and she got down and crawled because she knows that she can't come on.
• 13:19
  Speaker 2: But when she crawled I got a reflection off of my bookers faces over by my my.
• 13:26
  Speaker 2: I have them stacked up in front of the downstairs, in front of Chuck.
• 13:33
  Speaker 2: Yes, holy crap.
• 13:37
  Speaker 2: And I picked up something like a dog moving and then she crawled forward and I was like this and I looked down and it was her and I felt like the movie the Ring.
• 13:51
  Speaker 2: The shock was I couldn't believe it.
• 13:54
  Speaker 2: I wasn't expecting to see a human being.
• 13:57
  Speaker 2: And then, holy crap, and I feel so bad because I think I scared her, but she's scared to ever living crap out of me.
• 14:07
  Speaker 2: I don't know what I thought it was, but that's what it is, okay.
• 14:11
  Speaker 2: So let's get, oh my god, that.
• 14:15
  Speaker 2: I think I'm gonna have to crop that and make a reel.
• 14:18
  Speaker 2: I think, absolutely I think there's a reel in there, um coming up and then, uh, so let's get back.
• 14:25
  Speaker 2: All right, let's start off again.
• 14:26
  Speaker 2: This is the sigador, your personal home um humidor, and what it's for is I've got the oh my god, the the coiba.
• 14:41
  Speaker 2: I got that.
• 14:42
  Speaker 2: That's sitting in the side and it's for if you're going to take it out.
• 14:46
  Speaker 2: Okay, so it came in this, this outside box, and then it comes in its own little box.
• 14:51
  Speaker 2: Uh, there's an, there's an.
• 14:53
  Speaker 2: If you go online to the sigadorcom, they do humidors.
• 14:58
  Speaker 2: Now they're this is as they say.
• 15:00
  Speaker 2: Does it?
• 15:01
  Speaker 2: Now?
• 15:01
  Speaker 2: What's really cool is in there, they've got a little for their, their humidor.
• 15:05
  Speaker 2: They've got a holder that can go in and a humidor that holds it.
• 15:09
  Speaker 2: But I take I'll take it out of the box.
• 15:11
  Speaker 2: But what's cool is I think this will actually fit in my humidor and I'll be able to use this as a box.
• 15:17
  Speaker 2: But you got the foam here and this is what it is.
• 15:21
  Speaker 2: Is you pull it out?
• 15:22
  Speaker 2: This is, it's a tube, and this one's called the Tactical and I went with the olive green, but you can get everything right now.
• 15:31
  Speaker 2: You can get everything engraved.
• 15:34
  Speaker 2: You can get it and it's really kind of cool.
• 15:37
  Speaker 2: It's this tube right here and it's got a barometric pressure gauge.
• 15:43
  Speaker 2: Now I did.
• 15:44
  Speaker 2: I have my glasses, so I'm going to tell you what it's at.
• 15:48
  Speaker 2: So that gauge is at right now, uh, 52 down here in my uh, what would you say?
• 16:00
  Speaker 2: Uh, scotchy Bourbon.
• 16:01
  Speaker 2: Now this cigador, um, it's really cool because it has some weight, it's beautiful and it's you're gonna be able to.
• 16:12
  Speaker 2: So the top unscrews to drop.
• 16:15
  Speaker 2: You take the top off.
• 16:17
  Speaker 2: It unscrews to put your cigar in there.
• 16:21
  Speaker 2: Now, if you're going golfing or you're going to a party, this will fit right inside your breast pocket of your suit.
• 16:29
  Speaker 2: You could put this in your golf bag or with your golf clubs.
• 16:34
  Speaker 2: You could put this and it's durable, it's metal, it has a little bit of weight to it, and so you open it up and that's where you drop the cigar in.
• 16:45
  Speaker 2: But it's got a curved top to it.
• 16:47
  Speaker 2: Oh well, actually the top has a curved top to it.
• 16:51
  Speaker 2: I did it the wrong way backwards, the way you know.
• 16:53
  Speaker 2: They were saying well, how do you figure it out?
• 16:55
  Speaker 2: It has a curved top.
• 16:56
  Speaker 2: So you take the top off and you can drop that cigar right into the hole and it's like it's a rounded top so you can't get mixed up.
• 17:53
  Speaker 2: But you can't get mixed up anyways, because if you're going to set it down you want to be able to read the humidity, the barometric pressure gauge, and so that has a bottom to it and right now it's at 50.
• 18:12
  Speaker 2: So what you do is you use a little.
• 18:14
  Speaker 2: Oh, it comes with its own dropper.
• 18:16
  Speaker 2: I did not know that, but the little dropper came out I have, and you just take two and you can see it's got a little pad in there with some plastic to hold the actual.
• 18:27
  Speaker 2: I'll hold that up there.
• 18:27
  Speaker 2: You can see that's got a little pad in there with some plastic to hold the actual.
• 18:29
  Speaker 2: I'll hold that up there.
• 18:31
  Speaker 2: You can see that.
• 18:32
  Speaker 2: And then there's a sponge in there.
• 18:33
  Speaker 2: So they say you want to add two drops.
• 18:35
  Speaker 2: So I have my great.
• 18:40
  Speaker 2: All right, we're going to go one let's go do this again.
• 18:51
  Speaker 2: Two you just drop it into the sponge.
• 18:54
  Speaker 2: I got my pipette from Martin Duffy, the Glencairn Glass representative, picked that, got that at the Kentucky Bourbon Festival coming up this September, all right.
• 19:08
  Speaker 2: So then you drop that, those drops in and then you screw the bottom back on and what that'll do is increase the humidity.
• 19:17
  Speaker 2: The humidity will go pretty much up.
• 19:19
  Speaker 2: It should go up pretty quick, but okay.
• 19:23
  Speaker 2: So now you've got that, got that.
• 19:24
  Speaker 2: Now let's say you're going, so what you want to do is take the cigar and out of out of you.
• 19:32
  Speaker 2: This just came out of my humidor.
• 19:34
  Speaker 2: This particular, this is a weller coiba, so it's pretty cool, uh.
• 19:40
  Speaker 2: And then you drop in.
• 19:42
  Speaker 2: Yeah, the shock and awe is going to be pretty funny because I know that scared the crap out of me, but it just drops in like that.
• 19:49
  Speaker 2: This will last up to two weeks.
• 19:52
  Speaker 2: My friends and, uh, you drop it in and you secure it like that.
• 19:58
  Speaker 2: They are cool.
• 19:59
  Speaker 2: I mean, we are talking now.
• 20:01
  Speaker 2: I'm going to make a couple points because that's what I need to do for this to happen.
• 20:06
  Speaker 2: So this is right here, but I have, I will screen.
• 20:11
  Speaker 2: Let's screen share, but first let's do a screen share of that particular.
• 20:18
  Speaker 2: Here we go, screen share the Sigador.
• 20:19
  Speaker 2: Here we go, screenshare the Sigador.
• 20:22
  Speaker 2: And that should.
• 20:24
  Speaker 2: No, that's not what I wanted.
• 20:27
  Speaker 2: There we go, get that off.
• 20:29
  Speaker 2: Okay, you can see there's on the website.
• 20:32
  Speaker 2: There's tactical, there's essential, and I'm just waiting for that screen share to come up.
• 20:43
  Speaker 2: There's the tactical, the essential and the premium All different.
• 20:51
  Speaker 2: Okay, why am I so far?
• 20:55
  Speaker 2: Lagging here I'm lagging, I'm going to go.
• 20:57
  Speaker 2: That's.
• 20:58
  Speaker 2: Let's go out, come back in.
• 21:00
  Speaker 2: Yeah, there's the screen share, all right.
• 21:02
  Speaker 2: Okay, now there's people talking oh, my God, if I broke that, oh, I would be so mad.
• 21:10
  Speaker 2: That's my favorite thing, and my phone just falls and breaks it.
• 21:13
  Speaker 2: So you can see, I am having a great, great podcast and we want to put it the right way, holding it up and down, and you can see there's the premium brand on there.
• 21:27
  Speaker 2: There's the tactical and the essential.
• 21:28
  Speaker 2: They're just gorgeous.
• 21:29
  Speaker 2: I mean you just look at that and you can see they they've.
• 21:33
  Speaker 2: I mean, I'm it's, it's got, it's the ultimate in style and convenience.
• 21:38
  Speaker 2: Now I'm gonna let's leave, no, leave meeting.
• 21:43
  Speaker 2: Yeah, that's what I want to do.
• 21:44
  Speaker 2: Um, I want to stop share.
• 21:49
  Speaker 2: There we go, we're back.
• 21:50
  Speaker 2: Uh, and now I will go through my bullet points.
• 21:55
  Speaker 2: Okay, the cigar, the cigars, perform best when kept at an ideal temperature of 70 degrees Fahrenheit and relative humidity level of 70%.
• 22:07
  Speaker 2: The Cigador, a single cigar humidor brand, was created to do just that.
• 22:11
  Speaker 2: It is our admiration for the unmatched effort of the cigar artisans that motivated us to create a truly unique humidor case for your favorite cigar while on the go.
• 22:25
  Speaker 2: So it will accommodate up to a 60 ring gauge cigar.
• 22:32
  Speaker 2: The hydrating cap allows you to regulate the humidity inside the aluminum tube.
• 22:36
  Speaker 2: The cigador will maintain the desired humidity for approximately one to two weeks.
• 22:41
  Speaker 2: Exterior design options include tactical plastic, exotic woods and units with engraving options.
• 22:47
  Speaker 2: It's TSA approved for air travel.
• 22:50
  Speaker 2: Fits nicely into suit jackets, pants, pockets or purse.
• 22:53
  Speaker 2: Does not compete with a home humidor, but great for storing a stogie in a golf bag, briefcase, backpack or vehicle.
• 23:00
  Speaker 2: It makes a great gift for family and friends, customers and colleagues, military personnel, groomsmen and anyone else who appreciates unique, luxury cigar accessories Not sold on Amazon or any of the big box retailers.
• 23:13
  Speaker 2: Content guidelines it's like.
• 23:16
  Speaker 2: So right now, I unboxed the package and wrapping and I've done all that.
• 23:20
  Speaker 2: Highlighted the, did a quick demo.
• 23:22
  Speaker 2: Now this is something that I think is very, very cool.
• 23:29
  Speaker 2: Uh, as far as right now.
• 23:31
  Speaker 2: Let's see what I got up the humidity up to, but I'm going to show it to you again I think uh, I might have to add a
• 23:39
  Speaker 2: we're up to 60 now, so we want to get that baby up to 70.
• 23:44
  Speaker 2: It will go up there, but the cigar's in there and you can see this is really a cool thing.
• 23:55
  Speaker 2: Now there's going to be a code.
• 23:56
  Speaker 2: I don't know if it's active.
• 23:57
  Speaker 2: I had up to 30 days to activate the code.
• 24:00
  Speaker 2: I tried to activate the code tonight, but it's going to be SBB10.
• 24:05
  Speaker 2: If you put that code in, you get a 10% discount off these.
• 24:11
  Speaker 2: They are fantastic.
• 24:15
  Speaker 2: The weight on these, I mean it's special.
• 24:19
  Speaker 2: The design, everything.
• 24:21
  Speaker 2: And this is something that if you pull this out and pull your cigar out, it's like this is james bond kind of stuff.
• 24:28
  Speaker 2: You know what I mean.
• 24:28
  Speaker 2: This is cool.
• 24:30
  Speaker 2: I mean, how can it?
• 24:31
  Speaker 2: I just love the tactical.
• 24:32
  Speaker 2: The wood ones are even.
• 24:34
  Speaker 2: You know, that's even that's, that's even a cooler thing.
• 24:37
  Speaker 2: So I'm going to leave my cigar in there and we'll visit, revisit this a couple more times and let you know how it's supposed to keep it up to up to 70 for two weeks and right now, um, once again, I think I got it up to 60, but it should be starting to.
• 24:55
  Speaker 2: Yeah, it's, it's moving, it's, it's going, it's moving in and grooving.
• 24:59
  Speaker 2: You got to keep it sealed, and I will, and I'll keep that water in there and we'll go from there.
• 25:05
  Speaker 2: Hopefully my granddaughter doesn't come down and scare the living crap out of me, all right.
• 25:11
  Speaker 2: So, um, there we go on the Sigador.
• 25:16
  Speaker 2: I definitely, when I saw this um, we don't always endorse we get a lot of endorsements products, and it's got to be something.
• 25:24
  Speaker 2: We do have a clear ice maker that I actually have owned and that's going to be coming up in a couple weeks.
• 25:33
  Speaker 2: I should be able to have that, and then you know I'll go over that one.
• 25:38
  Speaker 2: But I don't take all endorsements.
• 25:40
  Speaker 2: I like to take the ones that I actually would use, and when I saw this, I thought this was a unique, luxurious product.
• 25:50
  Speaker 2: So I'm just definitely going to throw it out that it's pretty damn cool.
• 25:53
  Speaker 2: All right, so let's go on to Baker's 13.
• 25:58
  Speaker 2: I've got that pour right there.
• 26:00
  Speaker 2: You've got the Baker's 13 right here and I am going to quick.
• 26:10
  Speaker 2: I will, just I'm going to.
• 26:14
  Speaker 2: Should I screen share it?
• 26:16
  Speaker 2: I don't know if I got a screen share.
• 26:18
  Speaker 2: Let's see, I had.
• 26:21
  Speaker 2: I think it's actually a separate, separate.
• 26:25
  Speaker 2: Well, it looks like I'm going to have to screen share it because I'm going to want to get it from where it was.
• 26:32
  Speaker 2: All right, it's not there either.
• 26:33
  Speaker 2: So, let's okay, we won't screen share.
• 26:37
  Speaker 2: Okay, nope, nope, nope, no, no.
• 26:40
  Speaker 2: Let's just get right back out here.
• 26:45
  Speaker 2: Let's see if I can find it.
• 26:47
  Speaker 2: That was that that was okay.
• 26:49
  Speaker 2: Let's just go back here, all right.
• 26:53
  Speaker 2: We're on a screen share, right?
• 26:54
  Speaker 2: All right, am I?
• 26:56
  Speaker 2: Let's just go back to Zoom.
• 26:58
  Speaker 2: I have no idea what's going on on Zoom.
• 27:04
  Speaker 2: Is that the Zoom?
• 27:05
  Speaker 2: Right there?
• 27:06
  Speaker 2: Can I stop screens?
• 27:07
  Speaker 2: Let's stop, all right.
• 27:09
  Speaker 2: Not a great night for me, folks, all right.
• 27:15
  Speaker 2: I did have Breaking Pirate Violation Channel.
• 27:20
  Speaker 2: Oh, I'm sure.
• 27:22
  Speaker 2: Baker Simply Nope, nope.
• 27:25
  Speaker 2: Oh, there, there, it is baker's 13th.
• 27:27
  Speaker 2: All right, so we are going to.
• 27:30
  Speaker 2: I'll give you the specs on baker's 13th.
• 27:33
  Speaker 2: Obviously it's beam sim tori.
• 27:36
  Speaker 2: It's uh, classified as straight bourbon.
• 27:38
  Speaker 2: The release date it was august of 23.
• 27:40
  Speaker 2: We picked this up at the kentucky bourbon festival.
• 27:43
  Speaker 2: I able to secure two bottles, one that I had signed by Baker, fred and Freddie, and then this bottle right here, which I secured so I could drink because I love Baker's 13.
• 27:54
  Speaker 2: August 23,.
• 27:56
  Speaker 2: It was released.
• 27:56
  Speaker 2: It's 107 proof.
• 27:57
  Speaker 2: It's aged 13 years.
• 27:59
  Speaker 2: It is 77 corn, 13 rye and 10% malted barley.
• 28:05
  Speaker 2: It says MSRP was 130.
• 28:08
  Speaker 2: I believe I paid at the festival 149.
• 28:13
  Speaker 2: I want to say 149.
• 28:15
  Speaker 2: So, all right.
• 28:17
  Speaker 2: So we're going to barrel bash this tonight.
• 28:19
  Speaker 2: I'll pull this off right there.
• 28:21
  Speaker 2: I'm gonna go back to my zoom meeting.
• 28:26
  Speaker 2: Let's go back, okay, I don't know.
• 28:28
  Speaker 2: Yep, I'm right there.
• 28:29
  Speaker 2: So we are looking at um the nose of this after been sitting since september, because I opened this pretty quick.
• 28:42
  Speaker 2: You get rich caramel.
• 28:45
  Speaker 2: I get the classic, let's see.
• 28:51
  Speaker 2: Actually I'm getting strawberry and a little bit of a little char, ooh, and there was a little bit of dark Like a toast.
• 29:08
  Speaker 2: I get strawberry in there and caramel.
• 29:12
  Speaker 2: All right, let's taste it.
• 29:15
  Speaker 2: 107 proof Can't go wrong there.
• 29:18
  Speaker 2: My palate must be just weird.
• 29:23
  Speaker 2: I don't remember getting Like that strawberry candy.
• 29:31
  Speaker 2: There's a little bit of that tanginess like a citrus strawberry, not citrus, the sweet, that's more like a raspberry.
• 29:43
  Speaker 2: Now I'm picking up a raspberry.
• 29:45
  Speaker 2: There's definitely the tanginess of a strawberry or of that berry, um, tartness that's.
• 30:08
  Speaker 2: But this baker's is like what a baker's I remember.
• 30:12
  Speaker 2: It's got a silky, smooth slickery.
• 30:19
  Speaker 2: It slides down in its drinkability and it stays between the roof of your mouth and your.
• 30:25
  Speaker 2: It doesn't go to your cheek and all the flavor is condensed.
• 30:29
  Speaker 2: I think right now I'm picking up so much flavor from the top of the roof of my mouth.
• 30:35
  Speaker 2: It's like a raspberry strawberry.
• 30:39
  Speaker 2: Uh, it is some.
• 30:41
  Speaker 2: Now let's do it again.
• 30:44
  Speaker 2: What's that?
• 30:52
  Speaker 2: It's a raspberry finish.
• 30:54
  Speaker 2: But let's see how full the sitting of this has definitely there's.
• 31:05
  Speaker 2: There's a little bit of a pepper on the sides of my tongue but there's nothing there.
• 31:11
  Speaker 2: There's not that Jim Beam peanut flavor that's so prominent on Booker's either.
• 31:17
  Speaker 2: This 13 year has aged very well.
• 31:20
  Speaker 2: I'm really impressed with this year's Baker's.
• 31:23
  Speaker 2: I mean, it is some good whiskey.
• 31:27
  Speaker 2: So I'm going to barrel bash this Now.
• 31:43
  Speaker 2: The Scotchy've evolved the barrel bashing scale to reflect what we think is important.
• 31:52
  Speaker 2: All the four of those categories are important, but I really believe the taste and the finish are the most important.
• 31:59
  Speaker 2: Over the nose and the body.
• 32:02
  Speaker 2: Over the nose and the body.
• 32:04
  Speaker 2: If it's flavorful and it's thin, I'm okay with a lot of flavor.
• 32:11
  Speaker 2: That's not quite all over my mouth.
• 32:13
  Speaker 2: I'd rather it's fine, it's something.
• 32:16
  Speaker 2: And the same thing.
• 32:17
  Speaker 2: If it doesn't smell exactly what I and I'm not happy with the nose on it and it tastes fantastic.
• 32:25
  Speaker 2: Seriously, who the hell is in this to actually smell the bourbon?
• 32:33
  Speaker 2: You're, you're here to drink it and taste it.
• 32:36
  Speaker 2: And if the smell like you know, once you know you're not a fan of that smell, you don't have to smell it again, just drink it.
• 32:45
  Speaker 2: But I have to say that when I poured this initially, the nose and the flavor that I could smell from coming from this cigar.
• 32:54
  Speaker 2: Um holder rocks glass was strong, but the finish is still there.
• 33:00
  Speaker 2: It's a raspberry, strawberry kind of.
• 33:03
  Speaker 2: It's going back and forth between, I think, the nose.
• 33:07
  Speaker 2: I picked more of the strawberry, but on the on the actual finish it's raspberry.
• 33:15
  Speaker 2: Not a huge fan of raspberry, but in this case, with the caramels and the little bit of barrel and wood that's in there, it's actually quite pleasant.
• 33:27
  Speaker 2: It's not overpowering, it's just there.
• 33:30
  Speaker 2: The tartness of that raspberry is there, but not so much system is is you can give a four, four, up to four for the nose, up to four for the body, up to five for the taste and up to five for the finish.
• 33:55
  Speaker 2: Now, if one of the categories is exceptional, over the years we've actually come up with something so that if you think it's one of the most exceptional things in the category, you can give it a but up, up, which means you could finish one of the two fours at a five.
• 34:12
  Speaker 2: But you can only do it for one category.
• 34:14
  Speaker 2: So the possibility of everything here is a score of 19 out of 18.
• 34:21
  Speaker 2: So that's what you possibly could get for that perfect bourbon 19 out of 18.
• 34:27
  Speaker 2: So let's go to the nose.
• 34:30
  Speaker 2: What tiny is going to give the nose.
• 34:32
  Speaker 2: Now that it's been in the glass for a while, caramel's coming way, way through and it's like a caramel with a fresh cut strawberry.
• 34:44
  Speaker 2: I mean, what is that?
• 34:46
  Speaker 2: All right, so that nose is very unique and I I could smell it, so I'm going to give this a four.
• 35:02
  Speaker 2: I can't hit the barrel any very much because I'm.
• 35:06
  Speaker 2: That is one of our barrel pick, barrels, uh, that we got and I was able to get a.
• 35:12
  Speaker 2: Oh no, actually it's not.
• 35:13
  Speaker 2: It's one of my all time favorite bourbons, not a barrel pick, um, which was the spirit of French lickick William Dalton, where Alan added three French oak staves and it was my bourbon of the year and he let me have the barrel, but with me hammering on it.
• 35:36
  Speaker 2: It's not something that I should be doing.
• 35:41
  Speaker 2: I want to know, walker, are there comments happening?
• 35:44
  Speaker 2: And I'm just not getting them anymore, because I need to know that.
• 35:47
  Speaker 2: Let me know if that's happening, because I don't see comments.
• 35:51
  Speaker 2: I just see people coming on and you know, I'm not sure if Walker's still there, I'm not sure if Jamie's still there, but you guys comment and let me know if I'm missing some comments.
• 36:00
  Speaker 2: So all right.
• 36:01
  Speaker 2: So we gave it a four for the nose.
• 36:05
  Speaker 2: Now I think the body Okay, walker says oh, nope, all good, thank you, I'm giving the body.
• 36:14
  Speaker 2: Body can give a four and, quite frankly, if you're talking about a big, bold body, this Baker's 13 doesn't.
• 36:26
  Speaker 2: It's got a huge amount of flavor in the middle, right down the middle, but a full body hits those cheeks.
• 36:33
  Speaker 2: I even did a Kentucky Chew and I wasn't tasting that flavor inside your cheeks.
• 36:39
  Speaker 2: It's under your tongue.
• 36:41
  Speaker 2: Right now it's in the middle.
• 36:43
  Speaker 2: So I give the body a three.
• 36:45
  Speaker 2: Yep, the barrel hoop is falling off and I gotta yeah, I should bang that down.
• 37:02
  Speaker 2: There we go.
• 37:03
  Speaker 2: We give it a.
• 37:03
  Speaker 2: Oh, I'm barrel hooping down further.
• 37:07
  Speaker 2: That's gotta hold up.
• 37:10
  Speaker 2: All right, we don't want that barrel to collapse.
• 37:13
  Speaker 2: If that collapses, that would be horrible.
• 37:14
  Speaker 2: So I give it a three.
• 37:15
  Speaker 2: So we got seven out of eight so far.
• 37:18
  Speaker 2: Now we go to flavor, we're going to taste and this is like I said initially.
• 37:27
  Speaker 2: When I first started drinking whiskey, I really started with Basil Hayden and EH Taylor Small Batch.
• 37:36
  Speaker 2: Those were a favorite, without even knowing what I was doing.
• 37:39
  Speaker 2: But what really got me to that next level was Booker's and Baker's and Baker's 7, which I still have an original bottle back there of Baker's 7 before they changed it to the single barrel in the new bottle.
• 37:56
  Speaker 2: I have a bunch of those bottles.
• 37:58
  Speaker 2: My wife loves bakers, but so do I.
• 38:01
  Speaker 2: I loved what bakers could do.
• 38:04
  Speaker 2: You would drink it and it was so it like I.
• 38:07
  Speaker 2: It slides down, it doesn't.
• 38:10
  Speaker 2: It doesn't um a lot of bourbons.
• 38:13
  Speaker 2: When you you drink it, they get caught.
• 38:14
  Speaker 2: And when you're talking about taste, this just slides in and it's just when you're talking about I don't want to say smooth, but it's.
• 38:22
  Speaker 2: It slides like it's a silky oil layer that just goes right down, spreading flavor, and your tongue is the water slide, and you know, and it's a the water slide and it's a tunnel water slide.
• 38:37
  Speaker 2: So it's just a really cool experience and this 13 is fantastic.
• 38:42
  Speaker 2: So let's taste it.
• 38:43
  Speaker 2: It's everything.
• 38:50
  Speaker 2: Now, after a couple times, I'm picking up a little bit of a char.
• 38:55
  Speaker 2: Now let's see what.
• 38:58
  Speaker 2: Real quick, what they said all right, the palette, pomegranate molasses uh, maybe that you could say that.
• 39:09
  Speaker 2: On the char, a little bit of burnt molasses, toasted, mixed nuts.
• 39:13
  Speaker 2: I'm not picking up the nuts anymore.
• 39:16
  Speaker 2: I open this baby up and I would say, now that the finish is there?
• 39:23
  Speaker 2: Um, there's like a coffee bean finish, uh, like a burnt coffee bean finish, like one of those espresso coffee beans that you taste.
• 39:34
  Speaker 2: That's what it is, that the candy coated chocolate covered espresso.
• 39:38
  Speaker 2: That's there, with a little bit of the raspberry, and the char was there too.
• 39:45
  Speaker 2: So it's like this has evolved in my glass and this is what you know what I got into bourbon, for it's big kentucky bourbon.
• 39:54
  Speaker 2: It's not a but up, up, but it's a five.
• 39:56
  Speaker 2: Now that puts us right on track.
• 40:08
  Speaker 2: I believe we are 4, 7, 12 out of 13.
• 40:18
  Speaker 2: So let's see what we got on this.
• 40:22
  Speaker 2: 5, 4, 9, 10, 11, 12 out of 13.
• 40:31
  Speaker 2: We're 12 out of 13.
• 40:32
  Speaker 2: So let's hey, tiny's doing math tonight.
• 40:36
  Speaker 2: Pretty good, huh, all right.
• 40:40
  Speaker 2: So let's see what we got here.
• 40:44
  Speaker 2: The reason why I put there's a raspberry, there's a char, there's the caramel Love, that taste, that berry flavor is there.
• 41:01
  Speaker 2: It's still there.
• 41:08
  Speaker 2: The reason why I love a really good finish on a bourbon and what I'm looking for is because just think about it when you're done drinking bourbon and let's just say you're drinking it and whatever.
• 41:21
  Speaker 2: What's left over and how long it lasts is very important, like if it's got a long finish.
• 41:29
  Speaker 2: Sometimes you go upstairs and you still can taste the whiskey from the last thing you drank 10, 15 minutes ago.
• 41:36
  Speaker 2: That's a fantastic finish and this is one of those.
• 41:39
  Speaker 2: I really get the raspberry.
• 41:43
  Speaker 2: I feel like that strawberry after you eat a strawberry or after you eat that fresh, the fresh fruits.
• 41:53
  Speaker 2: You know from those that fresh berry flavor is right there.
• 41:58
  Speaker 2: It's fantastic and I get a little bit of a char and I it's just, it's a very, very good bourbon.
• 42:11
  Speaker 2: I mean there's no doubt I would say on this finish.
• 42:15
  Speaker 2: I've had longer, more intense, but it's still a good.
• 42:21
  Speaker 2: So I am going to give this a four out of five.
• 42:26
  Speaker 2: On the finish, yeah, I gotta feed, I gotta make sure all these barrel staves don't let that barrel collapse.
• 42:42
  Speaker 2: So what did we give it?
• 42:43
  Speaker 2: Uh, we gave it uh out of a 16 out of 18.
• 42:46
  Speaker 2: It's a very good bourbon.
• 42:48
  Speaker 2: Uh, it's one of the reasons.
• 42:50
  Speaker 2: The 13 is the improvement over the you know, the regular Baker's 7, which I mean, come on, it's, it's fantastic whiskey.
• 43:01
  Speaker 2: I look forward to that release, one of the few things I'm going to buy every time it's released.
• 43:08
  Speaker 2: I mean a lot of the whiskeys out there.
• 43:11
  Speaker 2: Now they're coming out with so many different brands, you've got to really pick and choose what you want to get, and this is one that I would buy over and over and over again.
• 43:20
  Speaker 2: So there you go.
• 43:21
  Speaker 2: Baker's 13.
• 43:22
  Speaker 2: 16 out of 18.
• 43:29
  Speaker 2: Not a bad barrel bashing for Baker's 13.
• 43:32
  Speaker 2: Tiny, you know, don't always do that, so I don't got to do math to figure out what the flavor is.
• 43:41
  Speaker 2: Um, I so, walker, do you got what?
• 43:44
  Speaker 2: What do you think of baker's 13?
• 43:46
  Speaker 2: He's out there.
• 43:47
  Speaker 2: He gave me my thing that I was all good, but, uh, I, I, I like it, there's no doubt.
• 43:56
  Speaker 2: So, uh, just remember, tonight we reviewed the sigador.
• 44:00
  Speaker 2: Uh, to go there.
• 44:02
  Speaker 2: Sbb10, get your 10 discount code and hopefully that will be active.
• 44:08
  Speaker 2: If it's not, and you really want to get one of these, because this is freaking cool, I mean seriously.
• 44:14
  Speaker 2: And what are we up to?
• 44:15
  Speaker 2: Oh, it's gone up.
• 44:17
  Speaker 2: Let's see if I got that baby up to 70.
• 44:20
  Speaker 2: Put those glasses on and on the cigador.
• 44:25
  Speaker 2: All right, we're at 65.
• 44:28
  Speaker 2: It's going up.
• 44:29
  Speaker 2: So, you saw, I put a couple drops on.
• 44:31
  Speaker 2: We're getting up to 65.
• 44:32
  Speaker 2: But for up to two weeks you can keep that cigar in there.
• 44:36
  Speaker 2: You can actually store this in your humidor case or drawer with the cigar in there, but then it's just go and when you go you know you've got your cigar and it is 70 degrees at 70% humidity, 70% humidity, and you're going to be smoking the perfect cigar to go with your bourbon whiskey or wherever you are.
• 45:02
  Speaker 2: How much different is the 13 from the 7-year?
• 45:05
  Speaker 2: That is what Jamie is asking, and just so you know, it is a big difference.
• 45:16
  Speaker 2: I like the seven.
• 45:17
  Speaker 2: There's a lot of similarities, that's that's the.
• 45:18
  Speaker 2: The way it coats your mouth and it slides down is definitely this.
• 45:26
  Speaker 2: It's a Baker's thing and it's really cool because we got to meet and I got to meet Baker and we were with Sandy no, and Baker was at the kitchen table.
• 45:37
  Speaker 2: He came over, shook my hand.
• 45:39
  Speaker 2: It was just an honor.
• 45:40
  Speaker 2: Baker's a great guy.
• 45:42
  Speaker 2: It's so great that Baker worked at Jim Beam for a long time and he basically lives down the street.
• 45:51
  Speaker 2: He lived on property but he now lives down the street and to honor him with his own brand is fantastic.
• 45:59
  Speaker 2: I mean, you're talking about Baker Beam and right now Fred, freddie and Booker, all basically as far as the no's go.
• 46:10
  Speaker 2: That's just such an honor to honor their family.
• 46:14
  Speaker 2: It's really kind of cool.
• 46:16
  Speaker 2: But yes, baker is awesome, jamie, there's no doubt.
• 46:20
  Speaker 2: And the 13 is definitely a step up.
• 46:24
  Speaker 2: It's like I like Russell's 10, but Russell's 13 barrel strength is not.
• 46:30
  Speaker 2: You know, it's not Russell's 10, but it's in the ballpark, you know.
• 46:33
  Speaker 2: Same kind of thing.
• 46:37
  Speaker 2: It's worth every penny extra they give you for this release.
• 46:40
  Speaker 2: And uh, beam and freddie and fred know exactly what they're doing.
• 46:45
  Speaker 2: Uh, when you know, I was talking with fred and he said when you get up into these older whiskeys and he called it he just said you don't want them to be woody, that's the word he said.
• 46:54
  Speaker 2: When you get up into these older whiskeys and he called it he just said you don't want them to be woody, that's the word he said.
• 46:59
  Speaker 2: You can check out that YouTube video that I put up, or the podcast on Apple or iHeart, and check those out also, and you'll hear him say it.
• 47:11
  Speaker 2: He called it.
• 47:11
  Speaker 2: That's the thing you got to watch out for.
• 47:13
  Speaker 2: When you get into the older whiskeys, they become too woody.
• 47:16
  Speaker 2: You know there's a lot of people out there that you know that.
• 47:21
  Speaker 2: What does that mean?
• 47:21
  Speaker 2: Everybody knows what it means.
• 47:23
  Speaker 2: When it's over-oaked, it's got a, it picks up some bitter tannins and it picks up some bitter charcoal that is in that barrel, it becomes too condensed.
• 47:36
  Speaker 2: It's similar to I always think when you leave a bourbon in or it's one of the bourbons is it's just overdone with oak.
• 47:42
  Speaker 2: I really think that is similar to when it's when a scotch is overdone with peat.
• 47:48
  Speaker 2: Now don't think for one second.
• 47:51
  Speaker 2: Some people don't, with their palates, love over-oaked bourbon.
• 47:55
  Speaker 2: It's just like when the thing about a distillery they can't put out a bourbon that somebody isn't going to dislike and like, there's going to be people who love it and people who hate it.
• 48:09
  Speaker 2: It doesn't matter.
• 48:10
  Speaker 2: Everybody's taste is different, let's see.
• 48:14
  Speaker 2: It doesn't matter, everybody's taste is different, let's see.
• 48:17
  Speaker 2: I would say the 13-year has some more sweetness, more oak and is more fruit forward.
• 48:21
  Speaker 2: I have no, there's no doubt I don't get a raspberry berry flavor on Baker 7.
• 48:28
  Speaker 2: There's no doubt that's more caramel and those barrels and they are single barrels and they range from seven to eight.
• 48:36
  Speaker 2: I've even gotten a nine-year-old as far as a single barrel and those barrels definitely are in that sweet spot of all the caramel and some of them, although they've got the slickery, they're a little bit more spicy and pick up some of that beam quality that Knob Creek and Booker's has when this has gone into its own realm at 13 years and it picks up some of that berry fruit and also there's caramel.
• 49:10
  Speaker 2: But it still has the similarity of the the Baker's seven because, uh, it's got that nice oily, slickery thing that just has a delivery that I've not tasted on any other bourbon.
• 49:32
  Speaker 1: All right guys.
• 49:34
  Speaker 2: Great, great to do this podcast tonight.
• 49:38
  Speaker 2: And this one's going down in history because I don't think I've been scared that bad in my adult life.
• 49:46
  Speaker 2: It's so all right, www.
• 49:49
  Speaker 2: Scotchy bourbon boyscom for all things Scotchy bourbon boys.
• 49:54
  Speaker 2: Remember we're on all the podcast formats iheart radio, apple in um, not apple spotify, deezer, uh uh, comcast, or you know just if you listen to us on a podcast format, we're on them all all.
• 50:12
  Speaker 2: So find us out there.
• 50:14
  Speaker 2: That's great.
• 50:15
  Speaker 2: And then also remember, on Instagram, facebook, youtube and X.
• 50:21
  Speaker 2: Make sure, however you listen to us or watch us, please listen, like, comment and leave good feedback.
• 50:30
  Speaker 2: It's greatly appreciated.
• 50:32
  Speaker 2: It helps If anybody listens to us on Apple.
• 50:35
  Speaker 2: While you're listening on Apple, please go and leave some good feedback.
• 50:40
  Speaker 2: Give us a five-star rating if you like what you're hearing and that really helps.
• 50:46
  Speaker 2: Thanks, terry.
• 50:47
  Speaker 2: I really appreciate the critique and giving me the great job.
• 50:55
  Speaker 2: Uh, I, I do appreciate that.
• 50:57
  Speaker 2: That means something.
• 50:59
  Speaker 2: And remember everybody this sigador thing.
• 51:01
  Speaker 2: Go to their website.
• 51:02
  Speaker 2: This is some 007 bond coolness.
• 51:07
  Speaker 2: Uh, I mean, I just I'm holding in my hand.
• 51:11
  Speaker 2: I was so glad I waited to open this up.
• 51:14
  Speaker 2: What's the discount code on the Sigador?
• 51:18
  Speaker 2: It is SBB10.
• 51:21
  Speaker 2: That's what it should be.
• 51:23
  Speaker 2: But if it's not up yet, I will update everybody when I get the email.
• 51:29
  Speaker 2: Let me check the email right now.
• 51:30
  Speaker 2: I'll check the email right now to see if he gave me away.
• 51:34
  Speaker 2: I emailed him tonight and let's see no Inbox inbox.
• 52:11
  Speaker 2: There we go January 405, that is weird.
• 52:19
  Speaker 2: So I haven't gotten an email since 405, that makes no sense.
• 52:24
  Speaker 2: But that's okay, all right, back over here.
• 52:28
  Speaker 2: Yep, nothing from.
• 52:30
  Speaker 2: I have some.
• 52:31
  Speaker 2: I'm sure I had some junk mail since then, but at the same time, nope.
• 52:36
  Speaker 2: Uh, but I will get that up there.
• 52:38
  Speaker 2: Thank you for, uh, breaking bourboncom, for helping me out on everything.
• 52:44
  Speaker 2: Um, I agreed with them.
• 52:47
  Speaker 2: Uh, the Baker's 13 was spectacular and, uh, they gave me everything and the statistics that I need and they do a really good job there as far as reviews and everything All right.
• 53:01
  Speaker 2: So, everybody, we did that.
• 53:03
  Speaker 2: We gave out all the information.
• 53:06
  Speaker 2: Shout out to our sponsors Spirit of French Lick.
• 53:12
  Speaker 2: I can't wait to keep going forward with you guys.
• 53:15
  Speaker 2: And then also Alan Bishop.
• 53:17
  Speaker 2: I sponsor the One Piece at a Time Distilling Institute and if you have ghosts, you have everything.
• 53:23
  Speaker 2: You hear the ads when you listen to this particular podcast, but I can't give Alan.
• 53:31
  Speaker 2: I give him the most luck in going out and finding out what you know, what he needs to find, because life is a journey and he's on it.
• 53:41
  Speaker 2: And then also Jason Giles I can't wait to get Rosewood Bourbon.
• 53:47
  Speaker 2: I'm going to look forward to doing all the media this weekend.
• 53:52
  Speaker 2: You're doing a great job.
• 53:54
  Speaker 2: I'm going to get some of the whiskey in here and I can't wait to get down to Texas and hang out with you because, from everything I know, that's something that I want to do.
• 54:04
  Speaker 2: All right, remember good bourbon equals good times and good friends.
• 54:11
  Speaker 2: Good times and good friends Make sure you don't drink and drive.
• 54:15
  Speaker 2: Drink responsibly and make sure you live your life.
• 54:23
  Speaker 2: Dangerously.
• 54:23
  Speaker 2: Little Steve-O is going to take us out.
• 54:39
  Speaker 3: See if this will work.
• 54:40
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 54:44
  Speaker 3: Oh, don't ask why.
• 54:47
  Speaker 3: Oh don't ask why.
• 54:49
  Speaker 3: Show me the way to the next whiskey bar, oh don't ask why.
• 54:58
  Speaker 3: Oh, don't ask why.
• 55:00
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 55:09
  Speaker 3: I tell you we must die.
• 55:11
  Speaker 3: I tell you, I tell you, I tell you we must die.