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Star Hill Farm: Nature's Whiskey Masterpiece · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:58
  Speaker 1: We'll be right back, all right.
• 2:59
  Speaker 1: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:05
  Speaker 1: Tiny here and let's get Super Nash in.
• 3:08
  Speaker 1: I got to do it All right.
• 3:10
  Speaker 1: I don't know it's like for whatever reason.
• 3:13
  Speaker 1: Maybe they can help us out on Facebook.
• 3:15
  Speaker 1: Does it actually pause when we do that?
• 3:17
  Speaker 1: Because mine is paused.
• 3:19
  Speaker 1: I got to see if I can refresh it up.
• 3:22
  Speaker 1: I'm trying to.
• 3:23
  Speaker 1: Oh, let's see.
• 3:26
  Speaker 1: No, yeah, it's just locked up.
• 3:28
  Speaker 1: And is yours locked up on Facebook when you're looking?
• 3:32
  Speaker 1: No, I don't know, maybe I'm just going to try.
• 3:39
  Speaker 1: Should I just reload it?
• 3:40
  Speaker 1: I don't know if that would be the one.
• 3:42
  Speaker 1: Would that be?
• 3:42
  Speaker 1: I'm not going to try.
• 3:43
  Speaker 1: Should I just reload it?
• 3:43
  Speaker 1: I don't know if that would be the one.
• 3:44
  Speaker 3: Would that be it.
• 3:44
  Speaker 3: I'm not going to tell you.
• 3:47
  Speaker 1: Oh, here we go, we're just going to.
• 3:48
  Speaker 1: Well, doesn't seem, didn't pause.
• 3:52
  Speaker 1: John said it didn't pause.
• 3:53
  Speaker 1: Mine's just sitting here, paused, and it must be just something, all right.
• 3:58
  Speaker 1: And then let's just click on this, all right, let's see if it'll update into it.
• 4:06
  Speaker 1: Oh my God, oh, that's just going.
• 4:08
  Speaker 1: Yeah, I know, but mine's not.
• 4:11
  Speaker 1: It won't even go into, isn't this fun?
• 4:16
  Speaker 1: All right, it's just technical difficulties.
• 4:19
  Speaker 1: And then I can't even get into the.
• 4:20
  Speaker 1: Let's just reload.
• 4:23
  Speaker 1: I'm just going to reload that baby and see what happens.
• 4:26
  Speaker 1: All right, there we go, start it up, start it up.
• 4:28
  Speaker 1: Yep, there it is.
• 4:30
  Speaker 1: It's just reloading.
• 4:32
  Speaker 1: Yeah, of course, of course it comes back full.
• 4:35
  Speaker 1: There we go, full, full.
• 4:37
  Speaker 1: All right, everybody, welcome to the Scotchy Bourbon Boys.
• 4:42
  Speaker 1: There we go.
• 4:43
  Speaker 1: I can see everything going on.
• 4:45
  Speaker 1: Now I'm no longer paused.
• 4:47
  Speaker 1: Super Nash is here tonight.
• 4:50
  Speaker 1: Super Nash, yes, tiny, myself, I am here, like always, and I would say that tonight's kind of a continuation of last Thursday, where we did our Cellar Age Blind, where 2024 took home the trophy that was an exciting podcast.
• 5:19
  Speaker 1: I didn't think 2024 was going to take home the trophy and 2025 took home the trophy.
• 5:22
  Speaker 3: I didn't either.
• 5:23
  Speaker 1: And 2025, took home the trophy for Roxy, but I was excited because not only do I have one more bottle of 2024 that I'm working on, but I got another whole 2024.
• 5:35
  Speaker 1: So that's really exciting.
• 5:37
  Speaker 1: What I wanted to do is talk about wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 5:45
  Speaker 1: Check us out.
• 5:46
  Speaker 1: We've got not Crystal Glenn's, but we've got Glenn Caron's and we've got Scotchie Bourbon Boys t-shirts.
• 5:52
  Speaker 1: If you want to get it done quicker, contact me directly and I'll get those out to you.
• 5:59
  Speaker 1: No problem, it's Jeffrey Mueller on YouTube or Facebook.
• 6:01
  Speaker 1: Just leave a message in the comment and I'll get back to you.
• 6:02
  Speaker 1: Uh, no problem.
• 6:03
  Speaker 1: Uh, it's jeffrey muller.
• 6:03
  Speaker 1: Is on you on youtube or facebook.
• 6:04
  Speaker 1: Just leave a message in the comment and I'll get back to you.
• 6:07
  Speaker 1: Um, also remember, on facebook, instagram, youtube, x and today, officially, tiktok.
• 6:14
  Speaker 1: We did our first ever tiktok post.
• 6:18
  Speaker 1: Uh, for the scotchy bourbon boys.
• 6:19
  Speaker 1: Uh, it's something that we're going to work on.
• 6:22
  Speaker 1: Knobs is going to be loading up I gave him all the information and he's going to be doing some shorts and he's going to run the TikTok and Instagram and I'm going to run the Facebook and the YouTube.
• 6:34
  Speaker 1: And that does leave X.
• 6:38
  Speaker 1: Maybe, super Nash, we give you X.
• 6:41
  Speaker 1: There you go.
• 6:47
  Speaker 1: All right, so.
• 6:49
  Speaker 1: But also we're on Apple iHeart and also Spotify or anything else or anywhere else you can listen.
• 6:58
  Speaker 1: We're pretty much there.
• 6:59
  Speaker 1: So, no matter whether you watch us or you listen to us, make sure that you leave us good feedback and then subscribe or even now become a member.
• 7:11
  Speaker 1: We could appreciate any membership that's going on.
• 7:15
  Speaker 1: So, and then you know, comment and like and do all that stuff.
• 7:19
  Speaker 1: We are starting to grow.
• 7:20
  Speaker 1: We're getting to the point where we're getting.
• 7:23
  Speaker 1: We're ready to go to that next level.
• 7:25
  Speaker 1: I'm not quite ready there myself, because that next level is a full-time job, but we've got it ready to go and I'm super excited about what's been going on.
• 7:40
  Speaker 1: We had our single most I don't know why, but on my birthday.
• 7:44
  Speaker 1: My birthday was on Sunday, september 21st.
• 7:46
  Speaker 1: We average on the podcast itself between 1,200 to 2,000 downloads a month as far as the newer content, but on Sunday, for some reason, we, in one day, there were two thousand three hundred and eighty seven downloads, which is equal to over two months worth of downloads in one day.
• 8:16
  Speaker 1: I don't know what happened, but it was an exciting day.
• 8:19
  Speaker 1: I didn't even check that day because it was my birthday and I was so busy that day.
• 8:24
  Speaker 1: But all of a sudden I go on Monday, I look and I'm like what is that?
• 8:29
  Speaker 1: I don't know.
• 8:31
  Speaker 1: I don't even know how that's possible.
• 8:33
  Speaker 1: If someone, if someone, wants to enlighten me, that would be great.
• 8:37
  Speaker 1: But but that's neither.
• 8:40
  Speaker 1: That's neither here nor there.
• 8:41
  Speaker 1: We're ready to go.
• 8:43
  Speaker 1: So one of the things that I wanted to start off with talking with you, super Nash, about Maker's Mark.
• 8:49
  Speaker 1: You know, I think it was initially we didn't have any direct contacts into it, but one.
• 9:00
  Speaker 3: Our wives and ourselves love the experience of maker's mark because when you go to makers, when you beautiful grounds and great experience every time you go there yeah, you get to dip your own wax.
• 9:13
  Speaker 1: I mean, last year on the holiday tour we actually dipped on the actual wax line on the actual bottling line.
• 9:22
  Speaker 1: Yeah, yeah, well, not on the line in the gift shop, which is cool in itself, but we were able to dip our bottles right there.
• 9:30
  Speaker 1: Um, that was fantastic.
• 9:32
  Speaker 1: So our experiences have always been um, not as um.
• 9:37
  Speaker 1: What would you say?
• 9:38
  Speaker 1: We weren't completely uh.
• 9:42
  Speaker 1: Would you say we weren't completely uh, involved with the distiller, rob samuel, bill samuel jr.
• 10:11
  Speaker 1: Um, we were at the Icon Dinner where Bill Samuels Jr and Rob Samuel was there, and I got to talk to Rob for a couple minutes and he said come down, meet me.
• 10:22
  Speaker 1: So we set something up for March and we came down.
• 10:29
  Speaker 1: Now Rob wasn't able to do it and we were able to do the podcast with I want.
• 10:38
  Speaker 1: Why am I having hey Walker, if I want?
• 10:42
  Speaker 1: Why am I having hey Walker?
• 10:45
  Speaker 1: You can help me out with her name.
• 10:46
  Speaker 1: So we had her on the podcast SuperNash.
• 10:51
  Speaker 1: Let's see if Walker is going to come through with me.
• 10:53
  Speaker 1: It would be nice.
• 10:58
  Speaker 1: I hope I'm right, but anyways, we did the podcast there.
• 11:18
  Speaker 1: Allison was our connection to you know, the handler for the people, amanda, amanda Humphrey, thank you.
• 11:20
  Speaker 1: Thank you, walker.
• 11:21
  Speaker 1: Thank you're talking right off the top of my head there, and I'm impressed that I have, because there's a lot of people with A names, women with A names in the industry Ashley Barnes, andrea Wilson, right, yep, I actually said it wrong in front of um, in front of, uh, dan mckee.
• 11:46
  Speaker 1: It just it didn't.
• 11:48
  Speaker 1: It's just like there's so much you know, and then there's allison and there's even some people within the industry that I'm always dealing with as far as handling.
• 11:57
  Speaker 1: But anyways, amanda humphries did the podcast with us and it was a great day.
• 12:03
  Speaker 1: After the podcast, we got to Thief from a Barrel, we went out and got the tour of Star Hill Farms, which was fantastic, was able to get what was the release there Super Nash that we got the.
• 12:20
  Speaker 1: Farm to Table release.
• 12:22
  Speaker 1: Was it that we got all got farm to table release, was it?
• 12:25
  Speaker 1: It was called the?
• 12:25
  Speaker 1: You know who's going to tell us which one, which one?
• 12:52
  Speaker 1: Oh, it was with and then um, we.
• 12:56
  Speaker 1: So, anyways, we're here again for the festival and I get a hold of Allison andale.
• 13:01
  Speaker 1: Message me on Facebook and you can.
• 13:05
  Speaker 1: We're going to start working on the pre-sale of our Maker's Mark distillery, which was the private selection which we called Pick in the Dark, correct?
• 13:20
  Speaker 1: That's correct.
• 13:22
  Speaker 1: Do you remember the stave selections that we did when we did it?
• 13:28
  Speaker 3: I do not, but it's written down on the front of that bottle.
• 13:31
  Speaker 1: No, it's not, it's not, it is not.
• 13:37
  Speaker 3: I thought she wrote that down on there, nope.
• 13:41
  Speaker 1: I remember I bet Walker remembers it it was the keeper's release.
• 13:48
  Speaker 1: So, yeah, what was our?
• 13:49
  Speaker 1: I think that was um, I think you had a total of 10, and I think we did nine.
• 13:54
  Speaker 1: Mendiant, french mendiant, wasn't it that?
• 13:57
  Speaker 1: No, he goes.
• 14:01
  Speaker 1: No, of course it wasn't not.
• 14:04
  Speaker 1: Yeah, I'm just waiting for it to come up.
• 14:07
  Speaker 1: Here we go.
• 14:08
  Speaker 1: We had one of the, the um american oak.
• 14:17
  Speaker 1: Then we had creme brulee picked in the dark.
• 14:24
  Speaker 1: Okay, that would be cool.
• 14:26
  Speaker 1: I don't think we put yeah, just picked in the dark, picked in the dark.
• 14:30
  Speaker 1: Because creme brulee it was not six mendiant walker, it was not, it was six of the french oak, the one that would make it the most, it was one Caramelly, caramelly, so it was one, and then it was two of the 26101.
• 14:55
  Speaker 1: Here.
• 14:56
  Speaker 1: I'll tell you what it was, because I just got to look at the staves right here on the side.
• 15:01
  Speaker 1: I'll tell you it was All right, let's put this.
• 15:07
  Speaker 1: I will tell you what the stave thing was.
• 15:09
  Speaker 1: It was Two French.
• 15:12
  Speaker 1: It was one baked American puree.
• 15:17
  Speaker 1: It was two toasted.
• 15:27
  Speaker 1: No, it was one toasted French spice, two baked American puree, one maker's 46, and six seared French cuvee.
• 15:40
  Speaker 1: That's what it was.
• 16:29
  Speaker 1: If you remember we added that one maker's 46 at the end.
• 16:31
  Speaker 1: Remember that.
• 16:31
  Speaker 1: So that's what it was we.
• 16:32
  Speaker 1: If you remember, we added that one makers 46 at the end.
• 16:34
  Speaker 3: Remember that so that's that's what we're at you just said that that was 11 staves.
• 16:40
  Speaker 1: No, there was a zero on one of those okay, listen, I said one, one or two toasted french spice, one baked American puree, that's three.
• 16:54
  Speaker 1: One maker's mark, four and six seared French cuvee.
• 16:59
  Speaker 1: Yeah, that's what it was.
• 17:01
  Speaker 1: So there we go.
• 17:03
  Speaker 1: So now we got the.
• 17:04
  Speaker 1: That's the stave thing.
• 17:05
  Speaker 1: It tasted like creme brulee.
• 17:08
  Speaker 1: Well, I'll tell you what it tastes like, because right now I have it here.
• 17:11
  Speaker 1: The nose is fantastic.
• 17:14
  Speaker 3: Don't you do it, don't do it.
• 17:19
  Speaker 1: Don't do it.
• 17:19
  Speaker 1: It's finally becoming itself all in one.
• 17:26
  Speaker 3: I just want a little taste.
• 17:27
  Speaker 3: I do too.
• 17:37
  Speaker 1: And if you're local and you want to come over and taste it before you buy it, oh, come it's.
• 17:39
  Speaker 1: It's right here for you guys.
• 17:40
  Speaker 1: Oh my gosh, what did I do with it?
• 17:42
  Speaker 1: Use your crystal yeah, it's an honor, thank you.
• 17:50
  Speaker 1: Thank you.
• 17:56
  Speaker 3: Yep, it's clean, all right.
• 17:58
  Speaker 3: I bet it's opening up real well right now.
• 18:06
  Speaker 1: Because now it's actually not.
• 18:11
  Speaker 1: You know it's.
• 18:11
  Speaker 1: Yes, it's become itself.
• 18:12
  Speaker 1: The nose has no ethanol.
• 18:14
  Speaker 1: A ton of caramel, oh, that's so good greg said barrelwood is amazing, isn't it?
• 18:26
  Speaker 3: yes, it is, greg, it's amazing.
• 18:29
  Speaker 3: The flavors, yeah.
• 18:32
  Speaker 1: Nash, this went insane.
• 18:34
  Speaker 1: That is good.
• 18:38
  Speaker 3: Just rub it in.
• 18:40
  Speaker 3: Rub it in.
• 18:43
  Speaker 1: All right, we'll put that back up there, all right.
• 18:45
  Speaker 1: So we do this.
• 18:48
  Speaker 1: We set it up to do this.
• 18:49
  Speaker 1: Stave private select.
• 18:53
  Speaker 1: You can check it out on Facebook.
• 18:56
  Speaker 1: Still, the selection happened.
• 18:59
  Speaker 1: We're in the dark.
• 19:00
  Speaker 1: We moved from the cellar to the lake house because it's daylight and that helped.
• 19:06
  Speaker 1: No electricity, so we were really winging it.
• 19:09
  Speaker 1: The whole place was closed, but we started in the morning at 8.30.
• 19:18
  Speaker 1: We're there and at about quarter to nine we got into the Rob Samuels, into the offices and the offices are phenomenal and we were able to do an interview with him.
• 19:30
  Speaker 1: And we were able to do an interview with him and he gave us this bottle of Star Hill Farm American Wheat Whiskey along with this little paper of what they're doing.
• 19:45
  Speaker 1: So what I wanted to do is real quick run through this pamphlet.
• 19:52
  Speaker 1: Is real quick run through this pamphlet.
• 19:57
  Speaker 1: So a whiskey in season.
• 20:01
  Speaker 1: Still, star hill farm, rich, buried and crafted by land, with all the tools that nature wields.
• 20:08
  Speaker 1: Star hill farm whiskey celebrates those elements essential to maker's mark Mineral-rich, limestone water, white oak and, of course, soft red winter wheat.
• 20:19
  Speaker 1: For our 2025 inaugural release, this wheat whiskey marries two mash bills One of soft red winter wheat and malted barley and another of 100% malted wheat.
• 20:30
  Speaker 1: Another of 100% malted wheat, carefully aged and bottled at cast strength.
• 20:37
  Speaker 1: This blend of seven and eight-year-old wheat whiskey reveals nature's gifts in their truest form, offering a spectrum of soft, sweet and complex flavors.
• 20:43
  Speaker 1: All right, so there's that, then.
• 20:48
  Speaker 1: Star Hill Farm a regenerative agriculture, one million acres.
• 20:55
  Speaker 1: Makers.
• 20:56
  Speaker 1: Mark Distillery is proud to be the first distillery to achieve Regenified Tier 3 certification.
• 21:03
  Speaker 1: Regenerative agriculture works in harmony with nature to repair, rebuild and restore the ecosystem.
• 21:11
  Speaker 1: Star Hill Farm Whiskey is a symbol of our commitment to this transformative power, both in the pursuit of flavor and in service to our land.
• 21:19
  Speaker 1: It's an approach that helps heal the land, renew soil nutrients and support biodiversity.
• 21:25
  Speaker 1: It's proven to yield positive climate effects, cleaner waterways and health benefits Benefits, not to mention a unique, more complex whiskey with a rich, depth of flavor.
• 21:37
  Speaker 1: Our corn and wheat farm growers have achieved Regenified certification, but we won't stop there.
• 21:42
  Speaker 1: We're spearheading a comprehensive regenerative agricultural research project aiming to transform 1 million acres of farmland in the next three years.
• 21:53
  Speaker 1: Find out more about our pursuit of harmonious flavor at StarHillFarmcom.
• 22:02
  Speaker 1: Here we go.
• 22:02
  Speaker 1: Okay, so that's the one, the milling, sixth floor, okay, okay.
• 22:10
  Speaker 1: Nature Made Whiskey in the making.
• 22:12
  Speaker 1: Star Hill Farm.
• 22:13
  Speaker 1: Future release.
• 22:14
  Speaker 1: The coming chapters of Star Hill Farm whiskey will be shaped by unique growing seasons and natural influences.
• 22:20
  Speaker 1: Future releases will showcase the breadth of flavors you find when nature is the maker.
• 22:26
  Speaker 1: Take this flavor journey with us to experience next season's whiskey.
• 22:30
  Speaker 1: All right, so that's pretty cool, wouldn't you say?
• 22:33
  Speaker 1: Super Nash, absolutely.
• 22:35
  Speaker 1: It was really cool to be there and have Rob tell us about how.
• 22:41
  Speaker 1: You could just sense how proud he was of this project, and when we were with Amanda Humphrey she was proud too.
• 22:55
  Speaker 1: One of the things they have as far as not just wheat and whatever, they're starting an oak forest, they're planting it.
• 23:13
  Speaker 1: And they're planting, you know, have it.
• 23:15
  Speaker 1: Right now it's an oak sprouts.
• 23:18
  Speaker 1: They're not trees even yet, but hopefully we can live to see it, get certain to get some of those trees.
• 23:27
  Speaker 1: You know, tall enough that it looks like a forest, yeah, and then, um, but they also have on on site.
• 23:36
  Speaker 1: Uh, they grow all their herbs and spices for their restaurant.
• 23:40
  Speaker 1: They have, um, bees all over the place that are, you know they're, they're bee farming.
• 23:47
  Speaker 1: And then, uh, truffles, there's truffles.
• 23:51
  Speaker 1: They have a, they have a.
• 23:53
  Speaker 1: One of the dogs is really good at finding truffles, so that's been pretty cool.
• 24:00
  Speaker 1: I've never.
• 24:01
  Speaker 1: I never knew how that was done, but you know, we got.
• 24:05
  Speaker 3: They actually created like a mushroom and truffle growing area and all Yep, which we were able to check that out while we were down there.
• 24:16
  Speaker 3: Yep, for sure, which one of their chefs at the restaurant incorporates all those into some of his recipes.
• 24:30
  Speaker 1: Yes, that is for sure yes, that is for sure.
• 24:37
  Speaker 1: Yeah, greg said we'll be long dead by the time those white oak trees will be mature to harvest.
• 24:40
  Speaker 1: Yeah, I wasn't talking about that, I was just talking them, see, grow so they look like trees.
• 24:44
  Speaker 1: Thanks for that.
• 24:46
  Speaker 1: Thanks for that, greg.
• 24:48
  Speaker 1: Thanks for that little tidbit.
• 24:50
  Speaker 1: Oh my God.
• 24:56
  Speaker 1: Well, anyways, 26101, exactly it.
• 25:01
  Speaker 1: That was it All right.
• 25:04
  Speaker 3: So you want to get into a little bit more about this Makers Mark.
• 25:09
  Speaker 1: Well, we've covered a lot of Makers Mark so far, have we not?
• 25:12
  Speaker 1: I mean Star Hill Farms, yes, yes, so now we're going to start to the.
• 25:16
  Speaker 1: So do you want to start the?
• 25:18
  Speaker 1: Are you going to read some or do you want me to?
• 25:20
  Speaker 3: yeah, I'm going to read off the back of the bottle of this should I do the intro though?
• 25:24
  Speaker 3: Okay, we haven't done the intro yet.
• 25:28
  Speaker 1: So we got anonymous, anonymous Anonymous on YouTube saying he'll take a Guinness and a triple shot of Jameson.
• 25:36
  Speaker 1: I've got some Jameson if you want to come over, that's for sure.
• 25:39
  Speaker 1: I don't think I got any Guinness right now.
• 25:42
  Speaker 1: All right, I will do the quick thing.
• 25:46
  Speaker 1: Old Louisville Whiskey Company.
• 25:49
  Speaker 1: They're in Louisville, kentucky, soon to move to Shively Old Louisville and Amin there is producing some fantastic whiskey with barrels that Amin is like a mad scientist, obtaining barrels and aging them out and finishing them off and then blending them and then you can thieving them right from the barrel.
• 26:19
  Speaker 1: Old Louisville Whiskey Company is an experience unlike any other.
• 26:23
  Speaker 1: It's a personal, up-close experience with the man who I mean.
• 26:29
  Speaker 1: 99% of the time you go there you're going to get a mean and I don't know where you can do that Anywhere else in this.
• 26:40
  Speaker 1: He's the guy and his experience.
• 26:44
  Speaker 1: Now.
• 26:44
  Speaker 1: He does have some people working for him now, which was nice to see, because he pretty much is working his butt off for this.
• 26:54
  Speaker 1: He doesn't release anything.
• 26:56
  Speaker 1: Seven years They've got to be seven years or older.
• 27:00
  Speaker 1: So that's pretty much what Amin does there at the Old Louisville Whiskey Company and he is the sponsor of our barrel bottle breakdown.
• 27:10
  Speaker 1: All right, you can read it now.
• 27:12
  Speaker 1: We're barrel bottle breaking down this Star Hill Farm wheat whiskey.
• 27:19
  Speaker 3: American wheat whiskey.
• 27:20
  Speaker 3: Thank you All right.
• 27:25
  Speaker 3: Our inaugural release marries two all-new mash bills one of soft red winter wheat and malted barley and another of 100% malted wheat Carefully matured and bottled at cast strength.
• 27:40
  Speaker 3: This whiskey reveals nature's gifts in their truest form, offering a spectrum of soft, sweet and complex flavors.
• 27:51
  Speaker 3: Star Hill Farm Whiskey is the ultimate reconnection of whiskey maker and land, and we are.
• 28:01
  Speaker 3: This 2025 edition is made up of 51% soft red winter wheat, 27% malted soft red winter wheat and 22% malted barley.
• 28:15
  Speaker 3: It's at 114.7 proof.
• 28:19
  Speaker 3: Are you ready to pour the pour or have you already done it?
• 28:25
  Speaker 3: I have poured it.
• 28:30
  Speaker 1: I opened this when I got back from Kentucky, which would have been one, two.
• 28:38
  Speaker 1: I would have been back on the 9th, I think, and we are on the 20.
• 28:45
  Speaker 1: So it's been 23.
• 28:47
  Speaker 1: It's been for about two weeks.
• 28:52
  Speaker 1: It's been open for two weeks.
• 28:52
  Speaker 1: It's been open for two weeks and what's?
• 28:54
  Speaker 3: also cool.
• 28:55
  Speaker 3: Not only is the bottle these bottles are made from recycled glass but these paper labels that are on here.
• 29:05
  Speaker 3: They are made from 100% recycled materials wheat, fibers and Maker's Mark paper waste.
• 29:15
  Speaker 1: Yeah, they've always put so much time and effort into their labels.
• 29:20
  Speaker 1: This whole thing is a sustainable.
• 29:24
  Speaker 1: It's for regenerative farming, sustainable everything, farming, sustainable everything.
• 29:32
  Speaker 1: When Rob was talking, he's talking about being responsible, having a bourbon or a whiskey like this wheat whiskey that takes up so much grains that they want to eventually have all of it, all of their grains, grown this way, and then also they were talking about spreading it to other distilleries to basically get everybody on board to start healing the planet.
• 30:02
  Speaker 1: I think he said we're only 50 more seasons away from completely stripping out the nutrients out of the land.
• 30:10
  Speaker 1: Is isn't that what?
• 30:12
  Speaker 1: I think?
• 30:13
  Speaker 1: That's what he said, right?
• 30:14
  Speaker 1: So he, they, they don't want to do that and they're hoping that it spread.
• 30:19
  Speaker 1: It spreads to all industries so that, you know, is a a big responsibility.
• 30:25
  Speaker 1: But it's really cool because when you go to makers, mark the experience and the lands right there and, uh, you can see how they can do it.
• 30:33
  Speaker 1: They show you how they're doing it.
• 30:35
  Speaker 1: But at the same time, this, this wheat whiskey is like a craft.
• 30:39
  Speaker 1: This is done like a craft, uh spirit to.
• 30:44
  Speaker 1: In my opinion.
• 30:45
  Speaker 1: You know, this is what you get usually when you're at craft distilleries, because they're using and sourcing local farmers and a lot of times those farmers haven't uh that they're using for their grains, have not um bowed down to the big corporate.
• 31:00
  Speaker 1: Uh, you know the gene, you know, you know splicing and all the stuff and you know they.
• 31:07
  Speaker 1: They do it a little bit more and in some place you know more um organically, most of the.
• 31:14
  Speaker 1: You know a lot of the because they're not doing it on the level of makers mark, jim beam, heaven hill, and.
• 31:21
  Speaker 1: But the fact that makers mark is taking this on to me is really really kind of cool.
• 31:28
  Speaker 1: Yeah, so now most people so wheat, as Ed Bly has explained to us many times that wheat is a softer, not as hardy form of wheat as a rye wheat is Okay.
• 31:51
  Speaker 1: So opening it up and letting it breathe is very important when you buy a wheat weeded bourbon or a wheat whiskey and so we have and, honestly, when I first tasted the, the weeded um, what would it be?
• 32:10
  Speaker 1: When I first tasted this wheat whiskey off of it was a little bit hot to me.
• 32:21
  Speaker 1: When I picked it up from John and opened it up and tasted it, but as it sat that, it became me and roxy's favorite pour um in the month of august.
• 32:34
  Speaker 1: So I will say that you've got it opened a little bit longer than I do there, super nash, because you have that bottle, but but this bottle already from where it was two weeks ago.
• 32:51
  Speaker 1: I already can tell on the nose it's fantastic.
• 32:54
  Speaker 1: So are we ready to do the barrel bottle breakdown?
• 33:00
  Speaker 1: Old Louisville Whiskey Company barrel bottle breakdown rating system.
• 33:06
  Speaker 3: Absolutely.
• 33:06
  Speaker 3: On the nose and the body, you can give it a total of four barrel knocks, and on the taste and the finish, you can give it up to five barrel knocks, and if you have one exceptional category, you can give it a butt-up-up.
• 33:22
  Speaker 3: A butt-up-up Exactly that's what I said.
• 33:27
  Speaker 1: I heard a.
• 33:27
  Speaker 1: I did not hear a butt-up-up, because this has to do.
• 33:34
  Speaker 1: If anybody ever knows, you can go back in the end of season four.
• 33:40
  Speaker 1: Roxy and I were on vacation and that is where the butt up up came from and you will understand why it's called a butt up up.
• 33:50
  Speaker 3: But you know, there you go, you've got to go back to season four and check that out.
• 33:55
  Speaker 1: Yep, alright, so I am thinking that this smells like liquid creme brulee.
• 34:09
  Speaker 3: It is so caramelly, oh my god, oh no, like some fresh baked bread.
• 34:21
  Speaker 1: Or butterscotch, liquid butterscotch.
• 34:24
  Speaker 1: I'm just.
• 34:27
  Speaker 1: It's just in my glass right now.
• 34:30
  Speaker 1: Oh, it's just fantastic, I'm going to go on the nose.
• 34:34
  Speaker 1: It's just in my glass right now.
• 34:34
  Speaker 1: Oh, it's just fantastic, I'm going to go on the nose.
• 34:36
  Speaker 3: It's getting A little bit of crude off of that too.
• 34:40
  Speaker 1: I'm going to give the nose a four out of four.
• 34:50
  Speaker 3: God, that nose.
• 34:51
  Speaker 3: I think it's raspberry.
• 34:52
  Speaker 3: I think I'm getting raspberry over there you can roll these, these glens too.
• 35:00
  Speaker 1: I did not know that, did you?
• 35:01
  Speaker 1: Or this glass?
• 35:07
  Speaker 3: it spilled a little.
• 35:08
  Speaker 3: How did you see that?
• 35:10
  Speaker 3: I saw you lick it off your finger.
• 35:12
  Speaker 1: I did where's the straw?
• 35:17
  Speaker 3: I think this is one of my plugged noses.
• 35:19
  Speaker 3: What are you going to give it?
• 35:21
  Speaker 3: Wow, I'm right on the edge of three and giving it a four.
• 35:39
  Speaker 3: Each time I smell it, I'm coming away with something else.
• 35:45
  Speaker 3: I'm going to have to give it a four, concur, concur alright, you're on the body.
• 35:57
  Speaker 1: It's got some long legs in that glass.
• 35:59
  Speaker 1: It stays on the edge of this glass for a long time very thick and it's thick in the mouth too.
• 36:07
  Speaker 3: I mean it's just, it just coating my tongue, hitting all the sides.
• 36:14
  Speaker 3: I mean that's one of the thickest whiskeys that I've tasted in a while.
• 36:20
  Speaker 3: I'm going to have to give it a four on my body.
• 36:31
  Speaker 1: Did we ever say what proof this is?
• 36:33
  Speaker 3: Yes, I did.
• 36:34
  Speaker 3: It is 114.7.
• 36:37
  Speaker 3: 114.7 proof.
• 36:43
  Speaker 1: Man that's got a body of like a 130.
• 36:49
  Speaker 3: Doesn't it?
• 36:49
  Speaker 3: That's what I say.
• 36:51
  Speaker 3: It was hitting all the sides, top Cheeks stings, and it's real thick, doesn't it?
• 36:56
  Speaker 3: That's what I say.
• 36:56
  Speaker 1: It was hitting all the sides, top cheeks stings, and it's real, real thick real viscous God and it's got a hug, but there's nothing super aggressive as far as I will give the body of four also.
• 37:15
  Speaker 1: All right, we're wow, real buttery on the palate, silky and buttery when I'm getting off this right now, you're probably not but two weeks open.
• 37:51
  Speaker 1: I will tell you I am getting straight up a caramel apple.
• 37:58
  Speaker 1: I get caramel on the front with this apple-y.
• 38:03
  Speaker 1: It's just, it's crazy.
• 38:07
  Speaker 1: I'm getting.
• 38:10
  Speaker 3: I'm getting caramel.
• 38:11
  Speaker 3: I'm getting raspberry.
• 38:11
  Speaker 3: I'm getting a little bit of chocolate.
• 38:12
  Speaker 3: I'm getting.
• 38:12
  Speaker 3: I'm getting caramel.
• 38:13
  Speaker 3: I'm getting raspberry.
• 38:14
  Speaker 3: I'm getting a little bit of chocolate.
• 38:15
  Speaker 3: I'm getting.
• 38:17
  Speaker 3: I'm getting a little bit of that yeasty bread taste.
• 38:27
  Speaker 1: I get that, but let's see what this is.
• 38:33
  Speaker 1: Do they got tasting notes in here?
• 38:35
  Speaker 1: I'll see.
• 38:35
  Speaker 1: Would you give it on?
• 38:42
  Speaker 3: the body.
• 38:42
  Speaker 3: A four, you're up on taste.
• 39:05
  Speaker 1: No tasting notes.
• 39:06
  Speaker 1: Was there tasting notes on on it no?
• 39:12
  Speaker 3: all right offering a spectrum of soft, sweet and complex flavors all right um flavors, all right.
• 39:31
  Speaker 3: And also one other thing that we didn't mention the grains were harvested, distilled and barreled in fall of 2016 and fall of 2017.
• 39:41
  Speaker 1: Yeah, seven and eight-year-old wheat whiskey.
• 39:44
  Speaker 3: Yeah, mmm.
• 39:52
  Speaker 1: I'm going to give the taste a five.
• 39:53
  Speaker 1: I like it.
• 39:56
  Speaker 1: I do too, I concur.
• 40:02
  Speaker 3: There's just so many flavors coming through on that, no ethanol.
• 40:06
  Speaker 3: You're getting nothing but flavors just popping on it and just they're continuing all the way back.
• 40:12
  Speaker 3: What a wonderful, wonderful whiskey.
• 40:22
  Speaker 1: All right, so now you're the one who goes to the, you're the one who sets us up and goes straight to the.
• 40:33
  Speaker 1: John saying it's yes, we do Big chef John's saying it's buttery into the bowl and black or raspberry with vanilla.
• 40:53
  Speaker 1: That's where I got, where you probably should be.
• 41:12
  Speaker 3: You're on for finish.
• 41:13
  Speaker 3: Wow, this is also a great finish on it.
• 41:17
  Speaker 3: I mean, the flavors just keep going and going.
• 41:22
  Speaker 3: It's got a long finish to it.
• 41:23
  Speaker 3: That's where I would get the flavors just keep going and going.
• 41:24
  Speaker 3: It's got a long finish to it.
• 41:25
  Speaker 1: That's where I would get the black raspberry.
• 41:27
  Speaker 1: It goes from apple to a black berry and it almost has a floral finish to me right now, which, if I remember what you're doing, I'm getting that floral as I just sort of smack the air over my tongue Like a menthol floral.
• 41:49
  Speaker 3: Yeah, and it's getting that little bit of floral on the finish.
• 41:54
  Speaker 3: I'm going to have to go five on the finish.
• 41:57
  Speaker 3: Dude, he goes five.
• 41:59
  Speaker 3: I mean, this is everything you would want up until that lasts up until that for the flavors, all the flavors, to come through like it does, and and then the nice hug on the end, and then it's just long lasting.
• 42:19
  Speaker 3: I mean, I'm still getting those flavors.
• 42:36
  Speaker 1: There's the apple.
• 42:41
  Speaker 3: There's the blackberry.
• 42:41
  Speaker 3: I get that little bit of apple right up on the tip right when I first taste it.
• 42:56
  Speaker 1: Well, I get a lot of caramel on the tip, but then as you start to go across the back part of the tip that's when the apple it tastes like a caramel apple to me.
• 43:03
  Speaker 3: I will go.
• 43:04
  Speaker 3: I want to say almost like a have you ever had a caramel apple pie with the crumbs on top, with the brown sugar crumble?
• 43:18
  Speaker 3: They sold them to Sam's Club.
• 43:23
  Speaker 3: That's where I used to cook them up and that's exactly what this thing tastes like I would say I'm torn, but I gotta go, I on.
• 43:39
  Speaker 1: I think, the further this goes along, I think in another two weeks to three weeks that this finish for me would be a five, because I know I've already evolved the bottle.
• 43:51
  Speaker 1: Okay, and you've got the evolved bottle, which is freaking fantastic.
• 43:55
  Speaker 1: This has been open for quite a while, yeah Right, and he's like John's, like French oak apple pie.
• 44:01
  Speaker 1: I'm not quite getting the sweetness yet off that finish and it's a little bit and that's not my favorite.
• 44:09
  Speaker 1: A floral finish isn't my favorite.
• 44:11
  Speaker 1: I think it's unique, but I am going to go with a four on my finish.
• 44:19
  Speaker 3: Yeah, john, what you're talking about.
• 44:21
  Speaker 3: Yeah, it's a French apple pie with the caramel on top Crumble.
• 44:28
  Speaker 1: Now maybe I can Brown sugar Crumble.
• 44:32
  Speaker 1: Hold on, let's just put a little bit more in here.
• 44:34
  Speaker 1: Like I said, I opened it A lot of brown sugar and caramel.
• 44:40
  Speaker 1: Sometimes you got to open it and take a pour out, and I really didn't take a pour out, I just open, got it open, let the air and then I put the cap back on.
• 44:48
  Speaker 1: So it's still, the nose is exactly what'd you?
• 45:02
  Speaker 3: what'd you give it?
• 45:03
  Speaker 3: Or you haven't given it yet all right, five.
• 45:13
  Speaker 1: I gave it a four but I just added the five because when I this little bit out of the bottle and shaking up the bottle a little bit, poured it in there there was the sweetness of the apple pie, Whereas before I was almost getting blackberry and a little bit of floral and a little bit of bitterness, which made me I like everything it's doing, but it wasn't quite to the point where I really want a sweet finish when I give it a five.
• 45:40
  Speaker 1: So I poured that little bit, which is a little shook up now because I poured it, mixed up a little bit and there it is there was the sweetness.
• 45:50
  Speaker 3: That's what I was saying.
• 45:51
  Speaker 3: This sweetness comes all the way through, all the way to the finish.
• 45:55
  Speaker 3: I mean getting that sweetness of brown sugar, the tartness of apple, you're getting the vanilla, you're getting the caramel, all of that's coming through.
• 46:06
  Speaker 3: This is my honestly.
• 46:09
  Speaker 1: Then, after all that goes down, after it sits for a little while and you breathe, then I get that little bit, that little bit of floral taste this is going to be, this is going to this year, instead of doing our bourbon of the year, we're going to do our whiskey of the year, of what we tasted, and, yes, most of them are going to be bourbons, but this sweet whiskey is, this is.
• 46:37
  Speaker 1: I honestly think this is the best thing as far as a batch goes I've tasted this year.
• 46:44
  Speaker 1: I loved the finished bookers, but this has a certain aspect.
• 46:52
  Speaker 1: That's just a little bit.
• 46:54
  Speaker 1: It's a nose-to-nose thing, but in the photo finish I picked this and Cellar Ag aged is good.
• 47:07
  Speaker 1: There's no doubt cellar age is good, but it's not this.
• 47:10
  Speaker 1: Do you agree?
• 47:13
  Speaker 3: yes, I agree.
• 47:14
  Speaker 3: Yeah, it's, it's totally different.
• 47:16
  Speaker 3: Uh, john asked on the chart, I'll create that sweetness.
• 47:20
  Speaker 3: Actually, john, the sweetness is coming from the barrel of wood itself.
• 47:26
  Speaker 3: As it permeates into the wood, it's taking out all the wood sugars, as we're getting all that sweetness from.
• 47:42
  Speaker 1: So Big Chief says he's Scottish himself but he likes bourbons.
• 47:49
  Speaker 1: Maybe you could recommend something to him.
• 47:52
  Speaker 1: He also likes scotches.
• 47:56
  Speaker 1: I mean honestly, what would be over in Scotland that you'd recommend to him?
• 48:05
  Speaker 1: I'm trying to think.
• 48:09
  Speaker 1: I know Maker's Mark is big.
• 48:11
  Speaker 1: Everywhere Anybody goes anywhere there's Maker's Mark, but that's neither here nor there I recommend.
• 48:18
  Speaker 3: Michter's.
• 48:19
  Speaker 1: Yeah, I would say any of their toasted.
• 48:22
  Speaker 1: Any of Michter's toasted bottles.
• 48:27
  Speaker 1: The toasted bottles, they're all fantastic, even down to the rise.
• 48:32
  Speaker 1: But the bourbons are even more.
• 48:33
  Speaker 1: Or the sour mash american whiskey is good too yeah, yeah.
• 48:46
  Speaker 1: Yes, what Walker said, charring is a filter.
• 48:48
  Speaker 1: There is no doubt charring is a filter, but it also is a flavor.
• 48:55
  Speaker 1: There's a flavor additive.
• 48:58
  Speaker 1: I always find it unique when you think about it.
• 49:01
  Speaker 1: The scotches they use used barrels.
• 49:19
  Speaker 1: So in those barrels is all the in that charcoal layer, is all the stuff that has the undesirables are in there already.
• 49:22
  Speaker 1: And then when you think about it, does it does it.
• 49:24
  Speaker 1: When you fill that up, does it start.
• 49:25
  Speaker 1: Just it activates the charcoal and it starts taking it out of the scotch.
• 49:29
  Speaker 1: You know what I mean.
• 49:31
  Speaker 1: Or does it release some of the bourbon undesirables in there.
• 49:35
  Speaker 1: But that would be a good question for greg.
• 49:38
  Speaker 1: Yeah, I mean, when you're reusing a barrel, is some of the undesirable stuff filtered out of the charcoal?
• 49:47
  Speaker 3: Is it released into the whiskey or to the scotch?
• 49:51
  Speaker 3: Yeah, that would be what you're trying to say, right?
• 49:54
  Speaker 3: Yeah?
• 49:54
  Speaker 1: yeah, so we're at the point 18 of 18.
• 49:58
  Speaker 1: We each gave it 18.
• 49:59
  Speaker 1: We each gave it 18.
• 50:06
  Speaker 1: So the old whiskey, the old louisville whiskey, company's barrel bottle breakdown of star hill farm american wheat whiskey for the, for the scotchy bourbon boys, is 18 out of 18.
• 50:26
  Speaker 3: Very good, another so do you have them all in a notebook?
• 50:34
  Speaker 1: No, I got them all stacked in my little standing file Well before you come up the week before.
• 50:38
  Speaker 1: We should do a review of them.
• 50:43
  Speaker 1: You know what I mean.
• 50:46
  Speaker 1: You go through the ones that we rated.
• 50:50
  Speaker 1: Now I would have to say that what we rate on the podcast, these days our level of bourbon has gone off the charts.
• 50:59
  Speaker 1: We used to not be able to get all these bottles, as you know.
• 51:05
  Speaker 1: Now, I mean 18s and 19s and 17.5s are common, consistently.
• 51:12
  Speaker 1: Uh, on this podcast, wouldn't you say?
• 51:17
  Speaker 3: anywhere from uh 15, 15 to 18 is pretty common.
• 51:23
  Speaker 1: Right.
• 51:23
  Speaker 1: So yeah, one of these times we got to do just the regular off-the-shelf, we got to do a podcast with the shelfers.
• 51:36
  Speaker 3: I got some Tin Cup down here.
• 51:39
  Speaker 1: Yeah, Tin Cup, Elijah Craig You've got a lot of them that are there.
• 51:58
  Speaker 1: Jim Beam, Black Label, White Label You've got Evan Williams.
• 51:59
  Speaker 3: I mean realistically.
• 52:00
  Speaker 3: It's been a long time.
• 52:00
  Speaker 3: I got a bottle of Rebel Tenure down here.
• 52:01
  Speaker 1: Well, rebel Tenure has been on there before.
• 52:04
  Speaker 3: I mean, I would say, oh, I just have to say this that would be Ezra Brooks.
• 52:15
  Speaker 1: We would do Ezra Brooks.
• 52:17
  Speaker 3: This is from Matt Brood.
• 52:19
  Speaker 3: That's the original.
• 52:22
  Speaker 1: Yeah, I've got that here.
• 52:24
  Speaker 1: Watch, watch this yeah oh, do I have it right there?
• 52:30
  Speaker 3: I used to have it right there yeah, the old root eight, and that's the one that won the awards.
• 52:36
  Speaker 3: Oh my god, I have so much whiskey.
• 52:44
  Speaker 3: I bet that tastes so good right now.
• 52:47
  Speaker 1: Yeah, anyways, we've got a couple minutes.
• 52:56
  Speaker 3: How about some Blade and Bow?
• 53:00
  Speaker 1: I love Blade and Bow.
• 53:01
  Speaker 1: Blade and Bow.
• 53:03
  Speaker 1: I love that that I never got my cup yet.
• 53:07
  Speaker 1: I don't believe I gotta do it, because the keys you gave me the whole key thing I just never did it oh really, you know, I might have.
• 53:17
  Speaker 1: Then again, I might have done it, and that just means my cup's sitting there.
• 53:25
  Speaker 1: It's been a while.
• 53:26
  Speaker 1: I know my cup's sitting there is Stitzel Wellerf did it sell uh.
• 53:39
  Speaker 3: I don't know whether you we need to find out about that.
• 53:44
  Speaker 1: Yeah, there's so much stuff going on.
• 53:48
  Speaker 3: Because I don't want them throwing my cup away.
• 53:49
  Speaker 3: I worked hard to get all those keys.
• 53:52
  Speaker 3: I would like to have it.
• 53:58
  Speaker 3: I'd like to go pick it up and have it here.
• 54:05
  Speaker 1: Yeah, for sure we need to go down there.
• 54:07
  Speaker 1: So just everybody know, to continue this, our Christmas party is, I want to say, December 12th, it's that 13th.
• 54:22
  Speaker 1: Friday December 12th.
• 54:23
  Speaker 1: Yeah, Friday December 12th, it's that Friday December no 12th.
• 54:25
  Speaker 1: 12th, Friday the 12th.
• 54:26
  Speaker 1: And then we will be going to Maker's Mark on Saturday December 13th and we will be taking the Ambassador, me, Super Nash and Roxy and, if other people are coming to the Christmas, party and Mrs Super Nash and Mrs Super.
• 54:43
  Speaker 1: Nash and Mrs Super Nash.
• 54:44
  Speaker 1: We will be taking the ambassador tour because I will put it in for four and my, my ambassador barrel is ready and I'm going to buy as many bottles as I can.
• 54:58
  Speaker 1: But also everybody know that, uh, our can.
• 55:11
  Speaker 1: But also everybody know that our private select pick, which will be ready sometime I will say January, because it's got to go 90 days from September 4th, october, november, december, you know and then they've got to get it ready, dump it, bottle it and ship it.
• 55:28
  Speaker 1: So I'm thinking sometime in January.
• 55:30
  Speaker 1: But I will be taking pre-orders.
• 55:32
  Speaker 1: The price is, I want to say, 96,.
• 55:39
  Speaker 1: It's $89.99, so $96.
• 55:41
  Speaker 1: It's $89.99, so $96.
• 55:45
  Speaker 1: And you'll be able to pay.
• 55:47
  Speaker 1: On Venmo, I will be putting it into the Scotchy Bourbon Boys Maker's Mark Private Select, you know up there.
• 55:56
  Speaker 1: Or if you can Venmo, I mean if you want and you're not part of that group, contact me on Facebook, jeffrey Mueller, and I will make you a part of that group so that you can.
• 56:09
  Speaker 1: That group, the Crystal Glen Caring Club, gets first shot.
• 56:17
  Speaker 1: There will be no limits on the bottles.
• 56:20
  Speaker 1: So however many you want, uh, that'll be available.
• 56:24
  Speaker 1: So I'm going to put that into the crystal glencairn club for those people with crystal glencairns you'll have first dibs.
• 56:31
  Speaker 1: Then it will go into the barrel picking group.
• 56:34
  Speaker 1: But if you're listening tonight and you're interested, let me know how many bottles you are.
• 56:40
  Speaker 1: I will send that and put you on the list.
• 56:43
  Speaker 1: Already We've got, let's see.
• 56:49
  Speaker 1: We had.
• 56:50
  Speaker 1: Okay, thanks for going over there, Walker, over to YouTube and checking it out, but make sure one got to be in the United States states.
• 57:04
  Speaker 1: So, uh, and this pick, uh, we will be.
• 57:09
  Speaker 1: Once everybody's um from the barrel picking club has ordered and the people letting me know that they want me to go, they want bottles and then also the the Glen Cairn Club, we will then put it out to the Scotchy Bourbon Boys Group General and then after that it will go out to anybody who wants it.
• 57:31
  Speaker 1: But I'm telling you, this pick right here was picked by us, by us, by us, by us um, we.
• 57:45
  Speaker 1: We did not mail this.
• 57:47
  Speaker 1: Uh, stay profile in.
• 57:49
  Speaker 1: I'm so excited to, once this hits, to be able to do that.
• 57:55
  Speaker 1: We did it with the meadows restaurant in springfield.
• 57:58
  Speaker 1: So we will be having a pickup in that area for everybody in the Columbus area to come get their bottles and meet the Scotchy Bourbon Boys at the Meadows and then we will bring it up and we'll be having a pickup from the Scotchy Bourbon Boys studio here in Canton, ohio, and then also, if you're in Kentucky, we will definitely plan on a pickup in the Kentucky area so we are able to get it to other people.
• 58:34
  Speaker 1: Our picks have gone as far as Alaska.
• 58:43
  Speaker 3: And as far south as Florida, because my nephew has taken home a bottle yes, we've had it in Florida.
• 58:55
  Speaker 1: Where else actually?
• 58:58
  Speaker 1: It's gone out to California.
• 59:01
  Speaker 1: It's gone to New York, indiana, kentucky.
• 59:04
  Speaker 1: Um, it's gone out to california, it's gone to new york, uh, indiana, kentucky, illinois.
• 59:09
  Speaker 1: I mean we we've had in a lot, let's, let's, let's get out to colorado montana, let's get into arizona.
• 59:17
  Speaker 1: Right, let's, let's get it, let's get it out to the people.
• 59:20
  Speaker 3: I'd be glad.
• 59:21
  Speaker 3: Anybody in colorado, I would be glad to hand mule that myself.
• 59:26
  Speaker 3: Just contact us, yes.
• 59:33
  Speaker 1: Yeah, for sure, for sure, All right.
• 59:36
  Speaker 1: Well, that gets us to.
• 59:40
  Speaker 1: I think we're right at the point where we should be.
• 59:44
  Speaker 1: Yes, fantastic podcast, super Nash, everybody on YouTube and Facebook stick around, I'll send out Facebook and we're going to talk a little bit with the panel and then call it a night.
• 59:58
  Speaker 1: I mean I want to be out of here about 10, but let's get everything set up so I can.
• 1:00:08
  Speaker 1: I had it all ready before and let's see.
• 1:00:14
  Speaker 1: Of course, it's completely there, it is.
• 1:00:17
  Speaker 1: It's there, all right.
• 1:00:20
  Speaker 1: It's like I think.
• 1:00:23
  Speaker 3: I might Actually, randy, if you go back to our Halloween podcast of about two maybe three years ago, me or you carved a devil's cut part, I think I.
• 1:00:46
  Speaker 1: Actually I carved the pumpkin for devil's cut.
• 1:00:48
  Speaker 1: Yeah, you can actually see the logo carved in.
• 1:00:52
  Speaker 1: Yeah, who knows, we're coming up on the the Halloween podcast.
• 1:00:59
  Speaker 1: We should.
• 1:00:59
  Speaker 1: You know what, now that you say that that we're not in October?
• 1:01:03
  Speaker 1: But let's really do the Halloween podcast production up this year.
• 1:01:07
  Speaker 1: Oh, yeah, absolutely.
• 1:01:10
  Speaker 3: I will definitely be dressing up again this year.
• 1:01:13
  Speaker 1: The one thing that I missed out at the what character Super Nash.
• 1:01:18
  Speaker 1: Did Lux Ro have released Blood Oath at the festival at all?
• 1:01:26
  Speaker 3: No.
• 1:01:28
  Speaker 1: Was it at the distillery?
• 1:01:32
  Speaker 3: I don't know, because we didn't go by there and I didn't hear anybody.
• 1:01:36
  Speaker 3: I think they had pre-released it before the festival.
• 1:01:43
  Speaker 1: Yeah, they had released it, but still, usually they they usually have some for everybody who comes through, and I and you know what that's john rumpy we should, um, really make an effort to get him on the podcast, absolutely because that he said he said he definitely wanted to be, and then, and, and then also we've got to get, I think, when we go down on that Saturday.
• 1:02:12
  Speaker 3: Matter of fact, you did Devil's Cut and I did Blood Oath on the pumpkin Is Mictors open on Sunday.
• 1:02:18
  Speaker 3: Maybe the Fort Nelson is.
• 1:02:25
  Speaker 1: Yeah, maybe the port nelson is yeah, because let's let dan know that we'll go there that sunday absolutely see.
• 1:02:35
  Speaker 3: See, if he's available.
• 1:02:36
  Speaker 3: Yeah, yes, for sure you know we'll meet up, meet up with him, and For sure We'll meet up with him, and yeah that would be cool.
• 1:02:44
  Speaker 1: It's hard to keep me away from Kentucky, it just is.
• 1:02:48
  Speaker 1: I'm just drawn.
• 1:02:49
  Speaker 1: I want to go there.
• 1:02:50
  Speaker 1: I mean, I was in Covington this past weekend, got to say hi to Brad Bonds at Revival with Randy Prassy.
• 1:02:58
  Speaker 1: We got to do that.
• 1:02:59
  Speaker 1: That was fantastic.
• 1:03:09
  Speaker 3: Go ahead.
• 1:03:09
  Speaker 3: Super Nash, what were you going to say?
• 1:03:10
  Speaker 3: I was just going to say that it's getting so hard to stay away because they all treat us like family now, and I think we kind of are and they're our family.
• 1:03:16
  Speaker 1: Yeah, at one point we might all have to end up there.
• 1:03:20
  Speaker 3: Yeah, all right, everybody and google says mictors is open one to seven.
• 1:03:27
  Speaker 3: That's right.
• 1:03:28
  Speaker 3: They don't open up till one o'clock on sunday well and that, and then you'll have.
• 1:03:33
  Speaker 1: What we'll do is we'll go there um see if we can do something.
• 1:03:38
  Speaker 1: And, uh, well, if, if dan wants to, if he can do that that sunday, maybe he wants to, he maybe he wants to meet us a little bit.
• 1:03:48
  Speaker 3: You know he said we'll go by there, you know, maybe have a few drinks and stuff and then we'll go out to dinner On Sunday.
• 1:03:55
  Speaker 3: Yeah.
• 1:03:57
  Speaker 1: Okay, we'll do an early dinner.
• 1:04:02
  Speaker 3: Yeah, all right.
• 1:04:03
  Speaker 1: All right, all right, everybody Fantastic podcast.
• 1:04:08
  Speaker 3: We're not cutting out until Monday.
• 1:04:10
  Speaker 3: We're not driving home until Monday, just like y'all.
• 1:04:14
  Speaker 1: I don't know if I'm driving home on Monday.
• 1:04:16
  Speaker 1: I might be driving home on Sunday.
• 1:04:17
  Speaker 1: We're still.
• 1:04:20
  Speaker 1: I am out.
• 1:04:32
  Speaker 3: My vacation days are gone any big, so I probably can swing it.
• 1:04:34
  Speaker 3: Okay, we're not going to talk about this anymore on the air, let's, let's rock and roll all right, everybody remember we're the scotchybon Boys.
• 1:04:42
  Speaker 1: He's Super Nash, I'm Tiny and remember good bourbon equals good times and good friends.
• 1:04:52
  Speaker 1: Make sure you don't trick and drive, drink responsibly and live your life uncut and unfiltered.
• 1:05:03
  Speaker 1: And here we go.
• 1:05:18
  Speaker 4: Here we go with our crew.
• 1:05:20
  Speaker 4: Listen along and find out all that can do.
• 1:05:23
  Speaker 4: You spend damn time with the boys.
• 1:05:26
  Speaker 4: You don't want to miss us.
• 1:05:28
  Speaker 4: It's just twice a week, whether it's ohio, kansas, new york or south carolina.
• 1:05:34
  Speaker 4: Listen along, let's have a good time.
• 1:05:39
  Speaker 4: We make sure to leave the bad time behind.
• 1:05:41
  Speaker 4: Earth is the blood that makes a lifelong bond With our friends and neighbors, even some across the pond.
• 1:05:48
  Speaker 4: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 1:05:53
  Speaker 4: Yes, please, I'm having meat, so give the way to another whiskey bar.
• 1:05:59
  Speaker 4: It won't be too far.
• 1:06:02
  Speaker 4: Friends are never close.
• 1:06:04
  Speaker 4: We won't be too far.
• 1:06:06
  Speaker 1: Remember Scotchy Bourbon boys.