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Bourbon Under the Crescent Moon: Tales from the New Orleans Bourbon Festival · 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.
• 1:32
  Speaker 2: We'll be right back and we talk some shit, but we're telling the truth, yeah, we're the Scottie Bird and the.
• 2:00
  Speaker 4: Boys.
• 2:06
  Speaker 3: Raising some hell and making some noise.
• 2:08
  Speaker 3: Yeah, we're the Scottie Bird and the Boys.
• 2:12
  Speaker 3: We're here to have fun and we hope you enjoy.
• 2:16
  Speaker 3: We're here to have fun, woo.
• 2:21
  Speaker 2: Woo.
• 2:40
  Speaker 2: All right, Welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:46
  Speaker 2: Back in the studio.
• 2:49
  Speaker 2: Yeah, back in the studio.
• 2:50
  Speaker 2: Fresh off a wild half-week weekend down in New Orleans at New Orleans Bourbon Festival Fantastic time.
• 2:59
  Speaker 2: We've got in studio or not in studio, but we've got.
• 3:03
  Speaker 2: From South Carolina, we've got Super Nash.
• 3:06
  Speaker 2: Here we are, and straight from the newest Booker's batch, Springfield, Ohio, we've got CT.
• 3:19
  Speaker 5: What's up everybody?
• 3:21
  Speaker 5: I'm not sure that the Springfield batch goes to Springfield Ohio, but it's kind of like the Simpsons that I'm going with.
• 3:27
  Speaker 2: It's actually based off of Springfield, kentucky, so, yeah, but we're going to go with that.
• 3:33
  Speaker 2: You're here tonight from Springfield, ohio, and it was the part of it, right, springfield.
• 3:39
  Speaker 2: Yeah, all right, so remember.
• 3:46
  Speaker 2: So remember everybody wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 3:47
  Speaker 2: Check us out.
• 3:48
  Speaker 2: Ct.
• 3:48
  Speaker 2: You have to get your bio to me so I can update that website, put you on it, and then I've been.
• 3:53
  Speaker 2: Also I was on uh whiskey also all weekend for getting that bio to me, and then also you could get uh shop for Glenn Cairns.
• 4:03
  Speaker 2: Uh, we're putting up our bottle openers, we're a t-shirts.
• 4:08
  Speaker 2: It's all there on the website, so check us out there.
• 4:11
  Speaker 2: And then also on all social media Facebook, instagram, youtube and X and then also on the major podcast formats.
• 4:20
  Speaker 2: You can see us on Apple, Spotify, iheart and anything else.
• 4:25
  Speaker 2: So we are there.
• 4:27
  Speaker 2: And then, you know, one of the things we're going to be talking about is we're going to review the New Orleans Bourbon Festival.
• 4:34
  Speaker 2: But before we do that, what I'd like to do is review what's coming up, because there is some stuff coming up that is very important.
• 4:44
  Speaker 2: Like tomorrow, tomorrow, ct, I should be seeing you, so if you need anything from me, I'm coming down.
• 4:53
  Speaker 2: So you know, I'm just saying Bring me stuff, bring me stuff, bring you stuff.
• 4:59
  Speaker 2: That's a good one, but we are picking up the the.
• 5:05
  Speaker 2: What I'm going to be doing is loading this and then I'm going to be reviewing all the uh, the what you call it, so I can leave you with the amount for people who want to pick it up, before we get something at the uh, meadows right, it's called the Meadows Restaurant, am I?
• 5:24
  Speaker 5: right, right, yeah.
• 5:26
  Speaker 5: And, like I said, elijah Craig Heaven Hill sent, like a display, to go with the barrel to do it.
• 5:33
  Speaker 5: So they kind of are making it a nice little thing for us to have an event for all 70-some bottles.
• 5:40
  Speaker 2: How do we know that?
• 5:44
  Speaker 3: What you mean?
• 5:45
  Speaker 3: How do we know that what?
• 5:45
  Speaker 3: What do you mean?
• 5:46
  Speaker 3: How do I?
• 5:46
  Speaker 5: know it, I've seen it.
• 5:48
  Speaker 2: What do you mean?
• 5:49
  Speaker 2: You've seen it, it was there, I'm not kidding.
• 5:52
  Speaker 5: It came in a big cardboard box about this big, it's like a barrel top piece of thing to go.
• 5:58
  Speaker 2: So they already delivered it for the drop.
• 6:00
  Speaker 2: They delivered that three weeks ago.
• 6:01
  Speaker 2: Wait a second.
• 6:02
  Speaker 2: They delivered it for the drop.
• 6:03
  Speaker 2: They delivered that three weeks ago.
• 6:04
  Speaker 2: Wait a second.
• 6:04
  Speaker 2: They delivered it.
• 6:05
  Speaker 2: It was at the place but they couldn't release it.
• 6:09
  Speaker 2: Is that what you're saying?
• 6:11
  Speaker 5: They sent the display thing to the restaurant directly.
• 6:15
  Speaker 2: Oh, the restaurant directly.
• 6:18
  Speaker 2: Boy, I'm kept out of the loop.
• 6:23
  Speaker 2: It's amazing.
• 6:25
  Speaker 5: Mark knows that our barrel is coming in tomorrow and he's already told me that they will definitely get in touch as soon as it hits.
• 6:31
  Speaker 2: That's wonderful.
• 6:32
  Speaker 2: So I will leave work.
• 6:35
  Speaker 2: I'm not even going to change, I'm just going to come straight down.
• 6:38
  Speaker 2: So you'll see me as fast as I possibly can and then I'll just go to your house down.
• 6:43
  Speaker 2: So you'll see me as fast as I possibly can and then I'll just go to your house meet you at 4 30 or what I mean, seven, just two and a half hours down.
• 6:52
  Speaker 2: We'll get it, we'll split it up, uh, and then go from there.
• 6:57
  Speaker 2: Oh, anyways, all right, so, so then, also, everybody is that South Carolina there's, we're going to have a pick coming up, and what I want to say to everybody is the way our picks are going to go, is that you contact us on Facebook, go, is that you contact us on Facebook and then we put you in a Facebook messenger group and you will be amongst all the people who get to pick.
• 7:29
  Speaker 2: Now, this last pick of Elijah Craig there was a lot of people out there that were waiting until it got there to get to pay it.
• 7:38
  Speaker 2: You know, to get it paid, but we sell vouchers and pre-vouchers, and this barrel only had 72 bottles which we had sold 78 pre-vouchers.
• 7:48
  Speaker 2: It was lucky that you know a certain amount of people that were, um, were, uh, uh, you know that there was.
• 7:57
  Speaker 2: We're able to back off so that the barrel is now sold out before it was sold out before we even got it.
• 8:05
  Speaker 2: So it's the same thing.
• 8:06
  Speaker 2: Now, these next two, you've got to contact us and we will tell you all about our next barrel picks.
• 8:15
  Speaker 4: They're not any good and I probably wouldn't suggest getting a bottle of it.
• 8:21
  Speaker 2: Yeah, because that just leaves more for everybody else.
• 8:23
  Speaker 2: So there you go so, all right, so that's what's coming up.
• 8:28
  Speaker 2: I mean, we're going from one right to another and this time we didn't just pick one, we picked two.
• 8:33
  Speaker 2: So, uh, we're gonna work that out and uh, you want to tell them what they are?
• 8:39
  Speaker 2: No, no because not at this point?
• 8:41
  Speaker 2: No, not here.
• 8:43
  Speaker 2: That's gross.
• 8:45
  Speaker 2: Yes, and it's got to work.
• 8:48
  Speaker 2: You know we've gone you know, I'll talk to you all about what I'm going to do, which way I'm going to go, because we'll be able to work that out.
• 8:58
  Speaker 2: So now, with that said, let's get into this fun, fun, fun weekend.
• 9:06
  Speaker 2: Nash, it was quite the endeavor, would you not say?
• 9:12
  Speaker 4: Absolutely.
• 9:13
  Speaker 4: We went down to the 2024 New Orleans Bourbon Festival, which was put on by the co-founders Tracy and Barbara Napa.
• 9:27
  Speaker 4: I've been practicing Napolitano.
• 9:32
  Speaker 4: That is wrong, Tracy and Barbara Napa.
• 9:38
  Speaker 4: That's so wrong.
• 9:40
  Speaker 4: Are you testing me?
• 9:43
  Speaker 4: I've got it wrong.
• 9:43
  Speaker 4: I practice all of it.
• 9:45
  Speaker 4: I was going to say it 10 times to.
• 9:48
  Speaker 4: Ct right Yep.
• 9:51
  Speaker 5: And it sounded like what you were practicing, so it's got to be right.
• 9:54
  Speaker 4: Napitolina All right.
• 9:56
  Speaker 4: Napitolina Napitolina.
• 9:58
  Speaker 4: I will tell you here we go, tracy and Barbara Napitolina.
• 10:02
  Speaker 4: Here we go, tracy, and.
• 10:02
  Speaker 2: Barbara Napatolano, here we go.
• 10:03
  Speaker 2: I'm going to tell you, yeah, here we go, because I was talking to them the whole time on.
• 10:08
  Speaker 2: It should just be right there.
• 10:09
  Speaker 4: It's Napatolano.
• 10:11
  Speaker 2: Okay, hold on, here we go.
• 10:13
  Speaker 2: Napoletano, it's Napo-le-tano.
• 10:22
  Speaker 5: Napoletano Napoletano Walker says it's Neapolitano.
• 10:25
  Speaker 2: What Napo, what Napolitano?
• 10:28
  Speaker 2: Walker says it's Neapolitano, n-a-p-o-n-a-p-o-l-i-l-i-t-a-n-o.
• 10:38
  Speaker 2: It sounds, you say it exactly as you sound it, napolitano.
• 10:45
  Speaker 4: Napolitano.
• 10:47
  Speaker 3: Napolitano, there you go, that's what I said, I got it.
• 10:50
  Speaker 2: You were saying Lapitinino, but I finally got it right.
• 10:55
  Speaker 2: Napolitano.
• 10:56
  Speaker 2: Yeah, it's okay, it's okay, all right.
• 10:59
  Speaker 2: I mean that's very.
• 11:00
  Speaker 4: They were such wonderful hosts to us and I just really want to thank them for having us down and putting on such a great festival.
• 11:08
  Speaker 4: It was wonderful.
• 11:11
  Speaker 5: And I would like to apologize to them in advance that I wasn't there to get their name correct, because if it was Butchered, it was not because of me.
• 11:20
  Speaker 2: There you go not because of me.
• 11:27
  Speaker 2: There you go well.
• 11:27
  Speaker 2: And he actually said, if you can listen to the last podcast, he actually says that particular name.
• 11:31
  Speaker 2: Uh, he says his name for us and it's, it's exactly how I.
• 11:34
  Speaker 2: He just said it's, it's, you've got to sound it out and that's how it is.
• 11:38
  Speaker 2: But with that said, um, tracy and his wife barbara, totally off, offered up.
• 11:44
  Speaker 2: Uh, uh, I I met them briefly at the kentucky bourbon festival last year and they invited us down another cool thing ct.
• 11:53
  Speaker 2: We're invited down next year again, so I'm telling you a whole m effin year in advance.
• 12:01
  Speaker 2: So you know, keep your friends from getting married on this weekend.
• 12:08
  Speaker 5: I get invited to another beach wedding.
• 12:10
  Speaker 4: I'm going, make sure you break them up beforehand.
• 12:15
  Speaker 2: I don't know, man, the beach wedding and what happened afterwards, and the suffering opposed to going to New Orleans and coming back afterwards, and the suffering opposed to going to, you know, new Orleans and coming back completely and totally healthy.
• 12:26
  Speaker 2: That was, I'd take the New Orleans one.
• 12:29
  Speaker 5: We did.
• 12:29
  Speaker 5: We had Fruit Loops on the beach with some crazy liqueur that I don't even know what it was, that rum right.
• 12:40
  Speaker 2: No, it was.
• 12:42
  Speaker 4: The rum in a pineapple-shaped jar.
• 12:45
  Speaker 2: So you were just drinking fancy Malibu and Froot Loops.
• 12:50
  Speaker 4: Yeah on the beach.
• 12:51
  Speaker 4: Yeah, standing on the beach, it's not like.
• 12:55
  Speaker 2: What does the moon look like?
• 12:55
  Speaker 2: Just so you know it's not like New Orleans doesn't have beaches.
• 13:01
  Speaker 2: You know, I saw that it's not like new orleans doesn't have beaches does if you want to drink them.
• 13:07
  Speaker 2: We weren't interested in the beach, we were interested in the food and the party anything haunted while you were there, because that's what I would have wanted to do.
• 13:16
  Speaker 2: No, there was no time for haunted.
• 13:17
  Speaker 2: It was all drinking wednesday.
• 13:20
  Speaker 2: We were, we were doing the, we were doing all the podcast stuff.
• 13:23
  Speaker 4: I'll tell you what we did go to the Absinthe House and I did kind of see some stuff while I was walking back.
• 13:34
  Speaker 4: It was pretty haunted down Bourbon Street.
• 13:39
  Speaker 5: Walker said you guys drank some of Royce's Absinthe.
• 13:42
  Speaker 2: Yeah, I really did.
• 13:43
  Speaker 4: Oh yeah, but we actually went to the.
• 13:46
  Speaker 4: Absinthe house down on Bourbon Street.
• 13:50
  Speaker 2: Okay, so this is where this really gets really.
• 13:53
  Speaker 2: Let's see if I can make it.
• 13:55
  Speaker 4: I bought these guys a pork of red Absinthe from Florida a Florida-based absinthe place and this stuff was, oh my gosh Check out the video.
• 14:10
  Speaker 4: I mean a pure blue flame.
• 14:12
  Speaker 2: I'm going to find it.
• 14:13
  Speaker 2: I'm finding it in the share screen.
• 14:15
  Speaker 2: Here we go.
• 14:16
  Speaker 2: I can do this.
• 14:17
  Speaker 2: Yeah, here we are I mean here we are on Bourbon Street.
• 14:26
  Speaker 2: Let's see if that works.
• 14:29
  Speaker 2: It should Okay, well, yeah, that's how loud it is.
• 14:48
  Speaker 4: Oh, there was a Michael Jackson.
• 14:50
  Speaker 4: Yep, I knew it.
• 14:54
  Speaker 4: Yep Michael.
• 15:00
  Speaker 2: Green party.
• 15:01
  Speaker 2: Yep, what was that Bad?
• 15:04
  Speaker 2: Yeah, we were just all there.
• 15:08
  Speaker 2: You know, it was fantastic.
• 15:10
  Speaker 2: I can definitely lead you in a way.
• 15:12
  Speaker 2: Yep, yeah, me up the end.
• 15:16
  Speaker 2: But here we go, watch this baby.
• 15:18
  Speaker 2: I think it's one of these.
• 15:21
  Speaker 2: It should be right there, right.
• 15:22
  Speaker 2: The second one, the one to the right yeah, think it's there it is, it's one of these.
• 15:24
  Speaker 2: It should be right there, right.
• 15:24
  Speaker 2: The second one, the one to the right yeah, that one.
• 15:26
  Speaker 2: Yeah, but it was yours that I used that should.
• 15:29
  Speaker 2: Yep, here it is.
• 15:31
  Speaker 2: I believe it's this one.
• 15:32
  Speaker 2: Yeah, nope, that was mine.
• 15:40
  Speaker 2: Go back to the other two, and it's the second one.
• 15:46
  Speaker 2: Yeah, but that's not a video.
• 15:48
  Speaker 2: That's not a video.
• 15:49
  Speaker 2: Nope, you had sent me the video and I got it later.
• 15:53
  Speaker 2: Let's see if it's in yours.
• 15:56
  Speaker 4: It's got to be down at the very bottom where I sent it to you From to the end.
• 16:04
  Speaker 2: Yeah, it should, was that?
• 16:07
  Speaker 4: at the very end.
• 16:10
  Speaker 2: I don't think it's at the very end, because I got let's see, let me move this out of the way.
• 16:18
  Speaker 2: I'll just go up slow, negative, negative, negative.
• 16:22
  Speaker 2: I hear before the restaurant yeah, but they're out of order based off of who sent me what we're here.
• 16:38
  Speaker 2: Let's see, I'm only going to give this a little bit more scroll time, but it would have been nice if I would have had it.
• 16:45
  Speaker 2: There's the smoking cigar.
• 16:46
  Speaker 2: Okay so okay, 23 seconds right here.
• 16:51
  Speaker 2: That was the one.
• 16:52
  Speaker 2: Right, that was the wrong one.
• 16:57
  Speaker 2: And then here's 10, 10.
• 16:59
  Speaker 2: Well, maybe it's a little bit higher.
• 17:02
  Speaker 2: Let's just see if it's a little bit higher.
• 17:03
  Speaker 2: Let's just see if it's a little bit higher, right?
• 17:05
  Speaker 2: Nope, for some reason, some of the you know, when you get shared something, I don't.
• 17:10
  Speaker 2: I had it.
• 17:12
  Speaker 4: I mean, I saved it, I color corrected it, I put it on this was one of the coolest, coolest videos that I think I have little shorts that I took.
• 17:24
  Speaker 2: Yeah, I it's not here, All right, so anyways that let's check out Bourbon Street.
• 17:35
  Speaker 4: Did a ton of other places that night.
• 17:36
  Speaker 4: Like I said, Martin gave us a pretty cool walking tour that night.
• 17:43
  Speaker 2: Oh, there he is.
• 17:45
  Speaker 2: Yeah, so that was pretty cool.
• 17:52
  Speaker 2: It was like I said we ended up that night.
• 17:55
  Speaker 2: That night we flew in.
• 17:58
  Speaker 2: We basically were able to check our bags at 11 o'clock and Nash met us.
• 18:04
  Speaker 2: He was walking back from the casino and then we went right to Drago's right I got that right Drago's Seafood Restaurant, drago's Seafood Restaurant, which is on the Riverwalk.
• 18:17
  Speaker 2: So then we had that.
• 18:18
  Speaker 2: And then we went back to the hotel and Martin Duffy was checking it.
• 18:22
  Speaker 2: No, martin Duffy joined us at drago's.
• 18:25
  Speaker 2: So we found out from tracy what was I said, what's happening today, wednesday?
• 18:30
  Speaker 2: He's like pinhook, uh, bourbon, uh, barrel proof, and so that's a, that's a bar in there.
• 18:38
  Speaker 2: And so we went to the pinhook event and met sean robert.
• 18:43
  Speaker 2: It was at sean jacks.
• 18:46
  Speaker 2: Well, sean, the blender of pinhook.
• 18:50
  Speaker 2: We met him, but at this nice bourbon bar we're sitting with, uh, my cousin brian and his wife, nash, roxy, martin duffy and me and CT.
• 19:02
  Speaker 2: All the drinks were free.
• 19:05
  Speaker 2: They had three of them they had a Manhattan made with pinhook.
• 19:12
  Speaker 2: And what was it?
• 19:13
  Speaker 2: A pomegranate Manhattan.
• 19:15
  Speaker 2: And then it was old-fashioned that they made with the pinhook Seven-year barrel strength.
• 19:23
  Speaker 2: And then the other one was the.
• 19:24
  Speaker 2: What was that called?
• 19:26
  Speaker 2: The beer and the pour?
• 19:28
  Speaker 4: Oh, it was a pony and a pour yeah, actually it was a Miller High Life pony and a pour of their single barrel, oh yeah.
• 19:42
  Speaker 2: So that was pretty cool yeah, and it was supposed to be one each, and it ended up being, uh, as many as you wanted, and so we're sitting there at that place, and now, all of a sudden, the old carter starts to flow, and and they had old Carter batch nine, and so we had a couple of that, and so we finished up there.
• 20:08
  Speaker 4: Actually, we actually got to meet Sean Joseph.
• 20:11
  Speaker 2: Joseph, I was trying to say he was there.
• 20:14
  Speaker 4: Yeah.
• 20:16
  Speaker 2: Yep Sean was there.
• 20:17
  Speaker 4: Yeah.
• 20:18
  Speaker 2: So, he comes around.
• 20:19
  Speaker 4: So he comes around, he starts giving us these four-ounce mini bottles of the pinhook eight-year release that he had just did that day and I said here, you guys might need these later on.
• 20:35
  Speaker 4: So he gave us a bottle of that to take home with us, gave us pinhook hats and all so that was pretty cool yeah the swag Also.
• 20:46
  Speaker 4: At the same time we're standing up when we go out to meet Sean Joseph Iron Root.
• 20:52
  Speaker 4: Yeah, we're sitting there talking and all of a sudden Marsha LaCarche of Iron Root Distillery happens to be sitting beside me.
• 21:00
  Speaker 4: She says hey, scotchy Bourbon Boys, I just commented on somebody's post that was coming here.
• 21:06
  Speaker 4: I said I turned around, I said yeah, that's Bob's post you commented on this morning.
• 21:11
  Speaker 4: And I said if you saw me there to say hello?
• 21:15
  Speaker 4: And she said hello here we are, so she introduced us to the whole Iron Root Distillery gang.
• 21:26
  Speaker 2: Yeah, we are.
• 21:26
  Speaker 2: So she introduced us to the whole iron root distillery gang.
• 21:27
  Speaker 2: Yeah, and and uh, yeah, we, we got to meet them throughout.
• 21:29
  Speaker 2: They were invited up.
• 21:29
  Speaker 2: They did have a booth, though.
• 21:30
  Speaker 2: They were there, I mean it was.
• 21:32
  Speaker 2: It was kind of weird and we kept running into them all the time.
• 21:36
  Speaker 2: Right, you ran into them at the festival.
• 21:38
  Speaker 2: Everywhere we were going, we kept running into them.
• 21:41
  Speaker 2: But CT, so that's the night.
• 21:44
  Speaker 2: Then we started headed off and we were supposed to go to Beach Bum Berries and that's where Martin Duffy wanted to go.
• 21:55
  Speaker 2: So that's a tiki rum bar, right.
• 22:00
  Speaker 2: So that's really interesting, in my opinion, why he wanted to get us at a bourbon festival to a rum bar.
• 22:06
  Speaker 2: But you know, martin, we had a lot of hang time with Martin.
• 22:11
  Speaker 2: I mean, that was a really good.
• 22:13
  Speaker 2: We hung out the whole night.
• 22:14
  Speaker 2: He took us first.
• 22:16
  Speaker 2: We went to the.
• 22:18
  Speaker 2: When Beach Bum Berries was too full, we ended up going to Bourbon.
• 22:22
  Speaker 2: What was the restaurant?
• 22:27
  Speaker 4: The Carousel.
• 22:28
  Speaker 2: Bar.
• 22:28
  Speaker 2: Well, we went to the Carousel Bar next and got to see them spin around.
• 22:32
  Speaker 2: I've seen those bars before and there's a big, long wait and everything and the drinks were way overpriced and thank you to Mr Duffy, he also that was Glenn Caron.
• 22:45
  Speaker 2: He got that.
• 22:47
  Speaker 2: We really appreciated that.
• 22:48
  Speaker 2: And then we went off to eat at the Bourbon it wasn't the Bourbon Beast, it was something the Bourbon House.
• 22:56
  Speaker 2: Yeah, the Bourbon House which is on.
• 22:59
  Speaker 4: Bourbon Street.
• 23:00
  Speaker 4: Yeah, it's the Bourbon House Seafood Restaurant, yep, and they do a ton of barrel picks and all the guys there.
• 23:11
  Speaker 2: Well, now watch this.
• 23:13
  Speaker 2: I should be able to share the screen right here.
• 23:16
  Speaker 2: Let's go to share screen and get those babies up, because what what happened to is this it here's a yeah this is it.
• 23:28
  Speaker 2: So if I go up here, I did have I right by the bar the bourbon.
• 23:34
  Speaker 2: This is right here here.
• 23:39
  Speaker 2: It is there we go.
• 23:42
  Speaker 4: That is it come on okay, okay really what it's not showing up on the screen here.
• 24:04
  Speaker 2: What it's not showing up on the screen.
• 24:08
  Speaker 5: You see it On the Facebook Live.
• 24:10
  Speaker 5: It went back to showing you sideways.
• 24:13
  Speaker 4: Yeah.
• 24:14
  Speaker 2: Well, me sideways is the only thing you're going to see on Facebook Live.
• 24:18
  Speaker 2: This is on YouTube, where the share screen really works.
• 24:21
  Speaker 2: Okay, so you guys are getting the tonight.
• 24:25
  Speaker 4: we're getting the All it was showing was the bar, like your command bar across there.
• 24:31
  Speaker 4: It wasn't showing the picture.
• 24:33
  Speaker 4: I saw three on the side and then it was just showing your command bar, but it wasn't showing any kind of picture.
• 24:41
  Speaker 4: I could hear the sound.
• 24:44
  Speaker 2: I'm telling you, I saw the picture that I was looking at, so there's no.
• 24:48
  Speaker 2: I can see it on your screen.
• 24:49
  Speaker 2: Yeah, that's the only place you would have been able to see it, because it doesn't share screen to Facebook, because we're doing this on my phone.
• 24:57
  Speaker 5: But the last time when you showed the pictures that you were showing, trying to find that video, it was.
• 25:03
  Speaker 4: It popped up on my computer screen, yeah, what.
• 25:05
  Speaker 4: It was when you do that.
• 25:08
  Speaker 4: It popped up on my computer screen.
• 25:11
  Speaker 2: Okay, so when I did share screen, we're right now in share screen.
• 25:16
  Speaker 2: When I go to share screen like this last time you were telling me like the pictures.
• 25:22
  Speaker 4: It popped up on the left of my screen.
• 25:25
  Speaker 4: We all three go to the right of my computer screen and all the pictures pop up.
• 25:29
  Speaker 4: That's why I was telling you which one to go to Now.
• 25:33
  Speaker 4: Hold on, oh, there it goes.
• 25:35
  Speaker 4: Now it's there.
• 25:36
  Speaker 4: Okay, now all the pictures are up there in front of me.
• 25:39
  Speaker 2: Yeah, and I did that and I played that video.
• 25:45
  Speaker 2: Okay, so it must have done something weird.
• 25:46
  Speaker 2: Yeah, it did something weird because now the video is up there.
• 25:50
  Speaker 2: All right, so this is just par for the night.
• 25:54
  Speaker 2: Okay, guys, it's just par for the night.
• 25:56
  Speaker 4: And from there then we went walking on down Bourbon Street.
• 26:00
  Speaker 2: Yeah, you saw that right and back.
• 26:02
  Speaker 4: Yeah, you saw that.
• 26:02
  Speaker 4: Right and back.
• 26:03
  Speaker 4: Yeah, and then.
• 26:04
  Speaker 2: What time was this?
• 26:05
  Speaker 2: Well, you got to remember we it was early.
• 26:09
  Speaker 2: It was early because this time of day, wednesday, wednesday, this was on Wednesday, even though, because we all woke up, like I think, we were muted.
• 26:18
  Speaker 2: He woke up, you're muted, I, oh my, oh, my God I am, but we woke up.
• 26:24
  Speaker 2: There we go.
• 26:26
  Speaker 2: We woke up on that day at 2 am and so, ct, I had to be to the airport by 4, flight at 6.
• 26:35
  Speaker 2: So we started at 4 o'clock at the pinhook thing, and now it's about after dinner, it's about 7.
• 26:43
  Speaker 2: And we head over to the Absinthe House.
• 26:45
  Speaker 2: We all have some Absinthe and then we head over to that other bar.
• 26:51
  Speaker 2: What was that other bar?
• 26:52
  Speaker 2: Where Iron Root?
• 26:53
  Speaker 2: Was there Rendezvous or whatever?
• 26:58
  Speaker 4: That was in that hotel.
• 26:59
  Speaker 4: I will tell.
• 27:01
  Speaker 2: Brian and Margaret had stayed at 25 years earlier.
• 27:05
  Speaker 2: Yeah, and then once that was I was, it was 10, 10 after this bar in the hotel.
• 27:17
  Speaker 2: It's funny because when you're, bourbon Street puts such an impression on your brain from when you were there the time before and not much changes.
• 27:28
  Speaker 2: So when you're walking the streets you recognize so much because of the fact that when you were there before, even though it was for me 12 years, so, anyways, that was Wednesday I went back, you guys stayed out out, but to not, you could have.
• 27:45
  Speaker 4: You could have he wanted to go to this jazz bar and uh, so we, me and him, we walked over there.
• 27:52
  Speaker 4: In time, we got over there, it uh, it was three or four blocks away.
• 27:58
  Speaker 4: And we got over there and it was just so jam-packed and the little jazz band was sitting there playing on a little stage close to the door.
• 28:07
  Speaker 4: I mean, we couldn't even get in there.
• 28:09
  Speaker 4: So he was like, uh, man, he's, yeah, I, I can't go in there and stand.
• 28:16
  Speaker 4: Uh, he's, he's new.
• 28:17
  Speaker 4: And I'm like, yeah, my back, he'd been all day and standing around and all this walking so I was we saw a little one of those little bike riders with the you know little two man carriage on it, so we held him to me and Martin took a little bike carriage ride all the way back to the hotel, which is about a mile mile and a half, yeah, and so uh.
• 28:46
  Speaker 4: Then we came on back.
• 28:48
  Speaker 4: By the time we got back it was about 11, 30 and uh so he walked down to the store.
• 28:54
  Speaker 4: There was 10.
• 28:54
  Speaker 4: We came back in martin looked at the bar sitting around the lobby bar he's like you want to go?
• 29:01
  Speaker 4: Have a drink.
• 29:02
  Speaker 4: I was like yeah, I think I do, and then he looked at it and said no, I think I'm going on up, and that was about 11.30, 20 minutes to 12.
• 29:11
  Speaker 2: Actually, mr Nash, when you came back to the room, it was 10.38.
• 29:16
  Speaker 2: I got back to the room at 9.54, and at 10, at 10 38, you came walking through the door and I'm like, I'm like doing social media and and you come walking through.
• 29:27
  Speaker 2: I'm like what the fuck are you doing back here?
• 29:30
  Speaker 2: It was 10 38, I remember that.
• 29:32
  Speaker 2: So, yeah, I mean, you guys weren't there that much longer and you know it must have been enough time to walk down and take your.
• 29:39
  Speaker 2: You.
• 29:40
  Speaker 2: You know, we Ubered, yeah, we Ubered back.
• 29:43
  Speaker 2: So you know, and the difference between you taking a man.
• 29:49
  Speaker 4: I went down to the bar and had a drink.
• 29:53
  Speaker 2: Then you even got back quicker than you thought.
• 29:55
  Speaker 2: Yeah, yeah that guy.
• 29:59
  Speaker 4: He was pedaling that bike carrying us two big-ass boys.
• 30:03
  Speaker 2: So anyways, so that was the first night and then the next day we knew was the judging.
• 30:11
  Speaker 2: So we got up and was down in the lobby by about 9 o'clock and little did we know that there was upstairs um, that, that's where you register and they had like breakfast stuff.
• 30:27
  Speaker 2: So we ate breakfast at the at the hotel.
• 30:29
  Speaker 2: The best, one of the best parts of the new orleans bourbon festival was the festival was in where most of the stuff happened.
• 30:38
  Speaker 2: So during the day, if you're in a, what you call it, and you got tired, you could go up and take a nap, you could go use your own restroom, you could do.
• 30:48
  Speaker 2: You know the whole thing and it was very casual in and out.
• 30:52
  Speaker 2: So the rooms were all, uh, set up for different seminars and you, and then they were.
• 30:58
  Speaker 4: Then then there was uh two floors of of, uh, conference hall rooms and all, and a couple of them were, I mean, absolutely huge conference halls.
• 31:08
  Speaker 4: And then you had small room-sized conference rooms that you had and all of them were set up, you know, different and ready to go, and they even had one set up to where you could actually go in and podcast from and all.
• 31:25
  Speaker 4: But we only did that one time and we did that with Tracy.
• 31:29
  Speaker 2: Well, and so Thursday they were doing the judging CT, so it was 50 people in a room.
• 31:36
  Speaker 2: It was almost.
• 31:37
  Speaker 2: It reminded me of a fantasy baseball or football draft with a bunch of guys.
• 31:41
  Speaker 2: It reminded me of a fantasy baseball or football draft with a bunch of guys.
• 31:44
  Speaker 2: They were just.
• 31:44
  Speaker 2: Each table had 18 samples that they had to pick the best five of, and then those five from their table went on each and then in the afternoon then they picked all the different winners, best single barrels, best.
• 31:58
  Speaker 2: You know that we'll get into.
• 32:00
  Speaker 4: They had about eight people at each table in there.
• 32:05
  Speaker 2: Yeah, and there was, and people.
• 32:07
  Speaker 2: Those people were the ultimate VIPs.
• 32:11
  Speaker 2: There were seven tables, seven people at each table.
• 32:14
  Speaker 2: So when they were coming out we would interview them.
• 32:16
  Speaker 2: So we've got interviews of each person on what they thought of the festival.
• 32:20
  Speaker 2: We went live one time without the microphone working and another time with the microphone working, and then we went live another time after that.
• 32:31
  Speaker 2: But that night so what they had was where did we go that night for dinner?
• 32:40
  Speaker 2: Nash on Thursday.
• 32:42
  Speaker 2: What did we go that night for dinner?
• 32:45
  Speaker 2: Nash on Thursday.
• 32:46
  Speaker 2: What did we do that?
• 32:47
  Speaker 2: I'm not remembering exactly what we did on Thursday.
• 32:49
  Speaker 2: Well, because we came back to the finger food at the what the hell?
• 32:57
  Speaker 2: Why can't we remember?
• 32:58
  Speaker 2: Where that?
• 32:59
  Speaker 2: The first Thursday night?
• 33:01
  Speaker 2: Yeah, thursday night, because we did all the interviews met down in.
• 33:06
  Speaker 4: We actually got back a little bit late.
• 33:07
  Speaker 4: About 30 minutes after the grand tasting welcome party had started.
• 33:17
  Speaker 2: Oh, thursday night is the Jack Rose Four Roses dinner.
• 33:22
  Speaker 2: That's what it was, ct.
• 33:24
  Speaker 2: So that was really cool, brent.
• 33:27
  Speaker 4: Elliott was there.
• 33:28
  Speaker 4: Yeah, the Four Roses dinner.
• 33:30
  Speaker 2: And they were pouring pours.
• 33:31
  Speaker 2: In these awesome you could see the New Orleans Bourbon Festival with the Four Roses on the back, glens and all the glens.
• 33:42
  Speaker 2: So it wasn't a tasting.
• 33:46
  Speaker 2: I would like to call this a pairing drinking, because the food was fantastic at jack rose, the chef was amazing and it was a four course meal.
• 33:56
  Speaker 2: Uh, and each course came with a pair.
• 34:00
  Speaker 2: The first was Yellow Label, which I was pleasantly surprised at.
• 34:06
  Speaker 2: How good their brand is right off the shelf at whatever that is, $29.99 or what.
• 34:13
  Speaker 2: That was fantastic.
• 34:15
  Speaker 2: Then the next one was Small Batch, Then the next one was single barrel and the last one was Brent Elliott's 2023 special edition that he served, but all of them, all of them were full pours or more.
• 34:32
  Speaker 2: I mean it was.
• 34:34
  Speaker 2: You were looking in your glass, going seriously.
• 34:38
  Speaker 4: I'm glad I'm not going to you even said something about these are pretty healthy pores so you got, you didn't get tasting pores.
• 34:47
  Speaker 4: This was nothing to do right across from us, I don't think him and Abby and Abby actually sat to the right of me and Jill.
• 34:55
  Speaker 2: Jill and Brent sat right across from us so we were like really close to them so we were able to toast them.
• 35:01
  Speaker 2: So we were like really close to them so we were able to toast him and cheers Brent and have just a really good time.
• 35:04
  Speaker 2: You know, I talked to, I was able to talk to him, tell him I wanted to have him back on the podcast, you know that kind of thing, and it was just an awesome evening with a great meal, that one with all of us.
• 35:18
  Speaker 2: It was the one one thing that we did-site.
• 35:23
  Speaker 2: That was you know where you spent some money.
• 35:26
  Speaker 2: Then we went back and they had the VIP opening reception CT.
• 35:33
  Speaker 2: Okay, and that was crazy.
• 35:36
  Speaker 2: Have you ever met Steve Ackley CT, the big guy pear-shaped ABV Network with the big white beard?
• 35:46
  Speaker 2: I don't think so, but you know who I'm talking about.
• 35:50
  Speaker 4: Got the glasses big, long beard.
• 35:51
  Speaker 2: I know the name.
• 35:52
  Speaker 5: I can't picture him, though, yeah.
• 35:54
  Speaker 2: I had never.
• 35:55
  Speaker 2: I know of him, but I never met him, but he really was there Bigger than tiny.
• 36:00
  Speaker 2: Yeah, he's not as stocky as me, but he really was there with bigger than tiny.
• 36:07
  Speaker 2: Yeah, he's not as, um, stocky as me, but he's taller, he's probably about six, seven.
• 36:09
  Speaker 2: So you know, overall we got, I got to meet him, uh.
• 36:11
  Speaker 2: Then we met, uh, one of diane, what guys?
• 36:16
  Speaker 4: this thunder has got the house shaking on this.
• 36:18
  Speaker 4: That right there.
• 36:20
  Speaker 4: Yeah, I'm surprised you guys can't hear it in the background.
• 36:23
  Speaker 2: I couldn't well just have her watch the wind.
• 36:28
  Speaker 2: That's all you have to worry about, right?
• 36:29
  Speaker 2: So, anyways, um once, uh, and you still have power.
• 36:35
  Speaker 2: So there you go.
• 36:36
  Speaker 2: Yep, um, so, ct.
• 36:39
  Speaker 2: Uh, we went to that reception and met a lot of the people in the VIP Royce was there, randy and Kate were finally there, got to see them and it was just a really nice, nice evening.
• 36:50
  Speaker 2: But, uh, it had rained a little bit during the day and it had stopped at night.
• 36:55
  Speaker 2: So me and uh Nash went outside and afterwards and smoked and smoked a cigar and honestly it was.
• 37:08
  Speaker 2: We went out at about he grabbed two pours of EH Taylor for us.
• 37:13
  Speaker 2: We went out onto the back of the hotel, which is right on the street in the back, and we're sitting back there.
• 37:20
  Speaker 2: They got a couple of chairs and all of a sudden we're just talking there.
• 37:22
  Speaker 2: They got a couple of chairs and all of a sudden we're just talking and it's 2 o'clock.
• 37:24
  Speaker 4: It was at 1230 because the tasting, the welcome party, didn't end until 12 o'clock, right, and it's like everybody just cleared out of there real quick.
• 37:34
  Speaker 4: So we walked back to the lobby bar.
• 37:36
  Speaker 4: I grabbed us two EH Taylor small batches and told them we were going out back and uh and roxy went on up to the room.
• 37:47
  Speaker 4: But uh, we went out and sat on on the back, which is actually like a, a street way that goes behind the hotel.
• 37:56
  Speaker 4: They got a couple of tables and chairs and stuff right there along the walkway and, man, it was nice.
• 38:05
  Speaker 2: Almost full moon, oh yeah, and all we did is catch up and relax that night Catch up, relax and just enjoy the pour and the cigar.
• 38:14
  Speaker 4: And the next thing we knew it was almost 2 am in the morning.
• 38:18
  Speaker 2: Yeah, and then we were locked out of the hotel.
• 38:20
  Speaker 4: And we got to go back in and the doors were locked.
• 38:23
  Speaker 4: The lights were out in the bar and everything, but I mean there was no key entry there.
• 38:29
  Speaker 4: They were actually locked.
• 38:32
  Speaker 2: So we had to walk all the way around the bar.
• 38:34
  Speaker 2: So Nash is drunk, like Amzie was, and I had to tell him I'm just kidding, no.
• 38:40
  Speaker 2: So at least he had his key, because we had to have a key entry to get back up.
• 38:45
  Speaker 4: So went up, and then you can trust Jeff with a key.
• 38:48
  Speaker 4: Only me and Roxy had the keys, yeah somehow that happened.
• 38:52
  Speaker 2: I don't know, but that night we got back up about we had to be down in the lobby at 8 because everything was starting in the lobby at 8, because everything was, and then, up by the all, the seminars started at 10.
• 39:07
  Speaker 2: So I wanted us down there around 8 o'clock and then we knew they had breakfast and everything.
• 39:14
  Speaker 2: So we ate breakfast in the seminar area and then we started going to all the seminars and all I could say is the seminars were fantastic.
• 39:24
  Speaker 2: Uh, one.
• 39:26
  Speaker 2: The one thing is there were so many good ones.
• 39:28
  Speaker 4: It was really good that we had uh, nash roxy and myself, we all were recording videos, which was really, really cool and I'm going to be getting all split up and and we all pick a seminar our class to get to and we'd split up and uh, we'd all do videos and uh, of the pretty much videos of the whole seminar and then I know, with me after it was I'd go up to the distiller or whoever was putting on the seminar and get them to stand by their bottles and all that and I told them who I was introduced myself.
• 40:10
  Speaker 4: and then get them to stand by the bottles and the display and all that stuff and get some still shots.
• 40:16
  Speaker 4: So I got great still shots of all the distillers and the speakers of each one of them too.
• 40:22
  Speaker 2: So what was really cool about this?
• 40:24
  Speaker 4: was.
• 40:24
  Speaker 4: They all got a Scotchy Bourbon Boys card and I got each one of their cards too.
• 40:32
  Speaker 2: The people who were down there from Kentucky.
• 40:34
  Speaker 2: The difference is usually when, if you're looking at Kentucky Bourbon Festival, they're home.
• 40:43
  Speaker 2: I mean they're where they live.
• 40:46
  Speaker 2: You know what I mean.
• 40:47
  Speaker 2: They're kind of home and they're comfortable, Whereas New Orleans they were all staying there at the hotel, like we were.
• 40:57
  Speaker 2: So there was a lot of hotel time.
• 41:00
  Speaker 2: So there was a lot of hotel time that they were just hanging out, that we could talk to them, CT, Whereas there's not a lot of.
• 41:09
  Speaker 2: You know, when you're at the Kentucky Bourbon Festival, it's either the festival or you're at a party with.
• 41:17
  Speaker 2: You know what I mean, but there was a lot faster pace.
• 41:20
  Speaker 5: You don't get time to really do anything.
• 41:22
  Speaker 2: Right, they're always with people and they got to go here or there.
• 41:25
  Speaker 2: Well, they had a seminar, but for the rest of the time they were at the festival and you know, like we really got some.
• 41:35
  Speaker 2: It's funny because Connor O'Driscoll he remembered me from the barrel pick as the Scotchy Bourbon Boys and he talked with whiskey and we're going to be doing a podcast because of it.
• 41:47
  Speaker 2: There were that we've.
• 41:49
  Speaker 2: I got a ton of people's names.
• 41:51
  Speaker 2: A lot of people just came up and came up to us.
• 41:56
  Speaker 2: But you know, like we, when we were, when we were waiting to, when I was waiting with Whiskey and Roxy on the last day in the lobby, we had about a 45-minute wait before we had to call the Uber and Michael Veach was in there and I just started talking to Michael Veach about all the outcomes of everything.
• 42:21
  Speaker 2: So that was really kind of a cool thing.
• 42:24
  Speaker 2: Now, this is what we're going to get to.
• 42:27
  Speaker 2: So they had picks and on that first day you could order and pay for your pick, but you had to pick it up the next day.
• 42:38
  Speaker 2: Okay.
• 42:39
  Speaker 2: So the picks were, all you know, laid out and you got to go through.
• 42:45
  Speaker 2: I kind of knew what I wanted being down there, because I wanted the.
• 42:50
  Speaker 2: I definitely wanted the chicken cock.
• 42:52
  Speaker 2: This is the really.
• 42:53
  Speaker 2: This is the double oak cast strength and it's got and and it's funny because, um, you can see that green and it's got the mardi grasas colors on the blue and purple right there on the label.
• 43:08
  Speaker 2: But then if you look back here can you see that Greg signed.
• 43:16
  Speaker 2: He signed every bottle in the PIC CT.
• 43:19
  Speaker 2: Now, yeah, so we were at 126 bottles.
• 43:24
  Speaker 2: Every bottle in the PIC CT Now yeah, so we were 126 bottles.
• 43:28
  Speaker 2: So, yeah, and he signed it at a liquor store and then he was signing them for the festival and everything.
• 43:35
  Speaker 2: So now, with all the seminars, that was cool, it's informative, it was very convenient.
• 43:43
  Speaker 2: You could pick which one you wanted.
• 43:45
  Speaker 2: You know I wasn't able to do everything I wanted to do, but I was able to do a lot.
• 43:51
  Speaker 2: Now at night you left and you did about a six, seven, block, 12, 13 minute walk to the World War II Museum and in their whole conference area or whatever, the Contemporary Arts.
• 44:10
  Speaker 2: Center.
• 44:11
  Speaker 2: Right, right next to it, right next to the World War II Museum, right, they had an indoor-outdoor facility.
• 44:18
  Speaker 2: So a lot of people were outdoors, like the Spirit of French french lick was outside, amin, amin was next to the spirit of french lick, so they kind of got to know each other and uh, brooklyn and uh and Loreline got to know Amin and Amin was, he was having fun, he partied, and then inside was you know everything.
• 44:49
  Speaker 2: Now I will say that Heaven Hill and Jack Daniels.
• 44:53
  Speaker 2: But no, heaven Hill was the best represented large distillery.
• 44:58
  Speaker 2: They had Conor O'Driscoll, they had Bernie Lubbers down there and I would say the second best represented would have been for a larger distillery would have been Stephen Beam and Stephen Fonte were both down there.
• 45:16
  Speaker 2: So but they once again running around, you know, whiskey books, stephen Fonte, we're going to on that weekend.
• 45:26
  Speaker 2: We're going to go out to Pat's Steakhouse and back to his house for cigars and some pours on his back patio, which I've been trying to get to forever.
• 45:39
  Speaker 2: So this event you would have been like gone wild, because I know you.
• 45:45
  Speaker 2: You would have the insides of what people were going to have and like that.
• 45:50
  Speaker 2: The second it was two nights and each night was completely different from each other, even though it was the same stuff.
• 45:59
  Speaker 4: Even though it was the same stuff.
• 46:01
  Speaker 4: Let me just talk about how Tracy and Barbara had the grand tastings each night.
• 46:10
  Speaker 4: They were from 8 to 10, 11 pm on Friday and Saturday night, but it had the food vendors there and it had all the distilleries there doing their course.
• 46:22
  Speaker 4: But now what it was, you'd have a couple of, and you did have some booths that were there selling some crafts and things like that.
• 46:33
  Speaker 4: There were a few of them there but, you would have a couple of distilleries lined up in a row and then, all of a sudden, you'd come up on a food vendor serving some type of finger food, like meatballs, you know, I mean killer out of this world meatballs.
• 46:51
  Speaker 4: Then, all of a sudden, you'd have two or three more distilleries in a row.
• 46:56
  Speaker 4: Then you'd come up on another food vendor.
• 46:58
  Speaker 4: And it was like that all the way around, throughout the whole place, inside and outside are you in I?
• 47:05
  Speaker 4: Mean, are you probably?
• 47:07
  Speaker 2: 10 different food vendors, the oysters though ct world oysters.
• 47:12
  Speaker 2: So outside on the tents they had a grill with this going with this giant fire the whole night.
• 47:20
  Speaker 2: I mean it was like up in fire and they were char broiling oysters and then pouring their sauce over the top and it went for eight o'clock or seven o'clock to twelve o'clock and seven o'clock for five hours and there was always a line.
• 47:38
  Speaker 4: There never was a line, they were just making oysters, after oysters, after oysters, so I mean they had one guy over over in the corner with a big old table up there and several pans laid out and the coolers upon cook stack coolers.
• 47:54
  Speaker 4: He was just sitting there, steady, shucking the oysters open, leaving them on the half shell, and they were putting them on the half shell.
• 48:01
  Speaker 4: And they were putting them on the half shell on that fire grill, I mean two big old, huge fire grills, flames just coming up, and that one guy, he was just steady as fast as he could charbroil, flame them and turn them around, pulling them off on a pan.
• 48:17
  Speaker 4: And this other guy, he was sitting there sprinkling a little bit of cheese on them and their sauce.
• 48:22
  Speaker 4: Oh man, they were so amazing.
• 48:24
  Speaker 2: Okay, so let's real quick review.
• 48:26
  Speaker 2: This is where you'll be interested the people that we knew that were there, that we spent time with.
• 48:33
  Speaker 2: Brooklyn and Laura Line spent a decent amount of time at the festival, and then we'll get into who won awards and then we'll toast with the single barrels, whatever.
• 48:46
  Speaker 2: But then Amin was there.
• 48:49
  Speaker 2: I went over to his place three, four times.
• 48:52
  Speaker 2: We talked about how much we missed you being there, and then he was letting me taste all of his stuff.
• 48:58
  Speaker 2: He was just going.
• 48:59
  Speaker 4: It was so good.
• 48:59
  Speaker 4: That was the first time I got to meet him and he was having me sample everything.
• 49:04
  Speaker 5: Yeah, did he tell you about the last time I was down there?
• 49:08
  Speaker 5: No.
• 49:09
  Speaker 5: I walked in and he was hiding on a couch.
• 49:13
  Speaker 5: Oh, no.
• 49:15
  Speaker 5: He had gotten himself into a bad evening the day before.
• 49:20
  Speaker 5: So basically he said you know where the glens are, you know where the thief is, go back and just drink whatever you want.
• 49:30
  Speaker 5: Wow.
• 49:35
  Speaker 2: And then.
• 49:36
  Speaker 2: So you got Amin.
• 49:37
  Speaker 2: And then you had Greg Schneider from Chicken Cock, him and Susan.
• 49:41
  Speaker 2: He was there with the whole team.
• 49:42
  Speaker 2: Will was there, they were serving.
• 49:43
  Speaker 2: And then you had Greg Schneider from Chicken Cock, him and Susan.
• 49:44
  Speaker 2: He was there with the whole team.
• 49:44
  Speaker 2: Will was there, they were serving.
• 49:45
  Speaker 2: And then they had a barrel pick.
• 49:46
  Speaker 2: So Greg did a great job.
• 49:48
  Speaker 2: He was part of the seminar.
• 49:49
  Speaker 2: Royce and Rebecca Neely were there the whole time and they were working their booth.
• 49:55
  Speaker 2: And then they had a seminar that we attended to.
• 49:59
  Speaker 2: That was very interactive with all of us as far as when we were there.
• 50:04
  Speaker 2: And then you've got Stephen Beam and Stephen Fonte.
• 50:08
  Speaker 2: So we set all that up with Stephen Fonte while we were there and spent a little bit of time.
• 50:15
  Speaker 2: Then there was Martin Duffy of the Glencairn.
• 50:17
  Speaker 2: We spent the whole first night and then multiple times and he had a class also, and then there was uh um.
• 50:26
  Speaker 2: Then then you go around, you got macaulay.
• 50:29
  Speaker 2: Macaulay was just killing it there and with the dark arts, yeah, but he had the banger bottled and let us taste that.
• 50:39
  Speaker 2: Like I said, I had no idea what it was until Carl tasted it and told me what it was, but the Banger's Only Bottle was amazing.
• 50:47
  Speaker 2: Plus, on Friday night afterwards after the party we all came back to the bar.
• 50:55
  Speaker 2: It was Macaulay, randy and Kate and Gregreg, schneider and susan and um stacy was there and it just was a party at the bar in the restaurant that night we were out till two o'clock.
• 51:13
  Speaker 2: so you know again um the last night I was cut off, ct I was cut off and and and roxy went to bed at 12 30 she went up to the wasn't even there to cut you off no, she had me cut off, she was and I had it, and she goes to bed at 12 30, and so I just order a hurricane um afterwards and then, and then nash gets me a pour, and so I'm thinking, you know, it's now about 115, I'm doing all right and we're gonna head up.
• 51:43
  Speaker 2: No, macaulay comes down with two bottles of dark arts and between me, nash and macaulay, we drank three quarters of one bottle and a quarter of another.
• 51:55
  Speaker 2: And I went up at two and it was, uh, and, and randy and kate left, and yeah, I mean, then we smoked a cigar out by macaulay, you know, and it was just, it was just a fantastic time.
• 52:13
  Speaker 2: But then, to keep going, uh, who was there?
• 52:18
  Speaker 2: You had connor or driscoll andcoll and Bernie Lubbers and they were serving.
• 52:23
  Speaker 2: And then you had from Iron Root.
• 52:25
  Speaker 2: You had Shannon working the Iron Root booth and serving.
• 52:30
  Speaker 2: That's just the people from Green River.
• 52:36
  Speaker 4: I can't remember her name, but we met her several times.
• 52:40
  Speaker 4: She's the brand representative at all the festivals and she was there.
• 52:47
  Speaker 5: What about Walter?
• 52:48
  Speaker 5: Walter said Ricky from 15 Star.
• 52:51
  Speaker 2: Oh yeah, Well, I did.
• 52:55
  Speaker 4: Ricky Johnson, that would be him right there.
• 52:59
  Speaker 2: Yeah, I met him and talked to him.
• 53:01
  Speaker 2: I, I, that would be him right there.
• 53:05
  Speaker 2: Yeah, I met him and talked to him, but again, there's a lot of people then.
• 53:06
  Speaker 2: That that was, you know, the people we were partying with.
• 53:08
  Speaker 2: Right crown was there?
• 53:10
  Speaker 2: Nobody from crown.
• 53:11
  Speaker 2: George dickle was there.
• 53:12
  Speaker 2: Jack daniels was there.
• 53:13
  Speaker 2: Now, jack daniels booth was bomb and if the they had sinatra, they had honey, they had um the you know the 12 year um honey fish.
• 53:27
  Speaker 2: They had the single barrels, they had the foolproof.
• 53:31
  Speaker 2: I mean, they did it and they had a bar set up.
• 53:34
  Speaker 2: It basically was a wooden bar, right with everything.
• 53:38
  Speaker 2: So that was good.
• 53:39
  Speaker 2: And then crown really did it right, although they were the only people that entered canadian whiskey, but you would have had fun.
• 53:46
  Speaker 2: Did you know what they had for tasting the first night?
• 53:49
  Speaker 2: 25 year apple or 20 year apple, is it 25?
• 53:55
  Speaker 2: I think 25.
• 53:56
  Speaker 2: Yeah, they had it I'm here to tell you it tasted just.
• 54:02
  Speaker 5: They didn't bring the blackberry because they didn't want people saying this tastes like Robitussin.
• 54:11
  Speaker 4: Is that what?
• 54:11
  Speaker 2: it tastes like Listen to.
• 54:13
  Speaker 4: Okay, I'll show you there goes, those little bubble thumbs coming up on your screen.
• 54:19
  Speaker 4: Robitussin if you.
• 54:22
  Speaker 5: I mean, I don't know that you could get it on any more on point, but it's hilarious because everybody wanted it so bad and I'm like, if you have to mix it with so much stuff to make it good, is it really good?
• 54:33
  Speaker 5: No, here.
• 54:36
  Speaker 2: Here we go.
• 54:36
  Speaker 2: You like that?
• 54:38
  Speaker 2: Can you see that up on the screen?
• 54:41
  Speaker 5: I did see that picture you posted with the chairs.
• 54:44
  Speaker 2: Yeah, and then I think I had Royce and the Hidden Bar brand manager, so that was kind of cool.
• 54:54
  Speaker 4: Oh yes, CT, I got a Crown Royal hat for you when I see you too.
• 55:00
  Speaker 2: Oh, I do too.
• 55:01
  Speaker 2: I got a Crown Royal hat for you when I see you too.
• 55:03
  Speaker 2: Oh, I do too.
• 55:03
  Speaker 2: I have one.
• 55:04
  Speaker 2: And I got Four Roses Ice Maker ice mold.
• 55:07
  Speaker 2: It molds in the form of an ice yeah we thought, of you Wouldn't it.
• 55:17
  Speaker 5: It molds in the form of a rose.
• 55:18
  Speaker 5: We got those at KDF too.
• 55:19
  Speaker 5: Okay, you got those too.
• 55:20
  Speaker 2: KDF too.
• 55:20
  Speaker 2: Okay, you got those two, all right, um, but you know that that was.
• 55:25
  Speaker 2: And then there was so many different people.
• 55:28
  Speaker 2: Um, what was the?
• 55:29
  Speaker 2: What was, uh, the one guy's name that that everybody was?
• 55:33
  Speaker 2: Was it Seth?
• 55:34
  Speaker 2: Was it, uh, debt dentnum, or you know?
• 55:38
  Speaker 2: Do you have his card?
• 55:41
  Speaker 2: Because I was trying to tell.
• 55:43
  Speaker 4: Detler.
• 55:44
  Speaker 2: Detler.
• 55:45
  Speaker 4: Seth Detler.
• 55:46
  Speaker 4: Actually, he put his phone number in my phone.
• 55:49
  Speaker 4: I got his phone number and his email from.
• 55:54
  Speaker 4: Detler.
• 55:55
  Speaker 4: Distillery which is down in Florida, and, yeah, he wants us to come down there too.
• 56:01
  Speaker 4: I mean there was a guy, really cool guy.
• 56:04
  Speaker 4: What was it?
• 56:05
  Speaker 2: called Left left.
• 56:09
  Speaker 2: Oh my God, he basically floats his whiskey down the river Left Bank, I think it's called right Left.
• 56:17
  Speaker 2: Bank, yep.
• 56:18
  Speaker 2: And he does it like they did it in Kentucky so long ago.
• 56:23
  Speaker 2: He puts it on the river and floats it down to New Orleans and it's like you're just going.
• 56:28
  Speaker 2: That's crazy, but it wasn't bad.
• 56:33
  Speaker 2: I mean, it jostles around, he puts it on a barge and sends it down.
• 56:39
  Speaker 4: Did you have that special bottle that he had that he pulled out from down below?
• 56:44
  Speaker 4: Yeah, the bag, the single barrel.
• 56:48
  Speaker 2: Yeah, so everybody, everybody, ct had special bottles.
• 56:52
  Speaker 4: I mean, yeah, and that was what was cool it is.
• 56:56
  Speaker 5: It sounds like everybody brought something they wanted to share and show.
• 57:01
  Speaker 4: Yeah, you know they had the bottles that they normally brought, you know, for sharing and pouring.
• 57:07
  Speaker 4: But then when we rolled up to the booth, all of a sudden they're either reaching down below or opening up a bag or a backpack and pulling out a bottle here.
• 57:18
  Speaker 4: Try this, Try this.
• 57:21
  Speaker 2: That was what was really cool there yep, all right, so that those two nights were the tasting, with the seminars for the two days.
• 57:30
  Speaker 2: Fantastic, food was good, food was great.
• 57:33
  Speaker 2: So, uh, after the, the one thing that we did do is go to that restaurant uh that nash was talking about, because first night it was meatballs and finger food and everything and the oysters and we did that.
• 57:46
  Speaker 2: So we wanted to go someplace nice.
• 57:48
  Speaker 2: So Nash and Roxy said first Nash and then Roxy wanted to go and it was Brickette.
• 57:54
  Speaker 2: The name of the restaurant was Brickette and as we're walking there, it wasn't far, it was dead when we got in.
• 58:01
  Speaker 2: The only people that were there.
• 58:03
  Speaker 2: At five o'clock we were early, we got there at like five five o'clock.
• 58:08
  Speaker 2: It opened at five.
• 58:09
  Speaker 2: We walked in but we were like the only people in the restaurant.
• 58:13
  Speaker 2: But the food was fantastic there.
• 58:16
  Speaker 2: And then exactly what uh nash said and Kate went there from our post they went there and ate.
• 58:23
  Speaker 4: They said it was fantastic.
• 58:24
  Speaker 4: Greg and Susan went there the next night To celebrate their one-year anniversary.
• 58:31
  Speaker 2: That was cool.
• 58:31
  Speaker 4: I had already heard.
• 58:33
  Speaker 4: There was a lot of people that went there and just want to give a shout-out to AJ Tusa Jr.
• 58:39
  Speaker 4: Him and his wife are the owners of it and they actually own five different restaurants Brickette and then they own New Orleans Creole Cookery.
• 58:51
  Speaker 4: They're in.
• 58:52
  Speaker 4: New Orleans and they also own the Crazy Lobster but then down in Dustin Florida.
• 58:59
  Speaker 4: Actually Crazy Lobster Hammerheads is down in Dustin Florida.
• 59:03
  Speaker 4: Actually Crazy Lobster Hammerheads is down in Dustin Florida.
• 59:06
  Speaker 4: And then Roberto's their daughter owns is in a pizza place right beside Hammerheads in Dustin Florida.
• 59:11
  Speaker 4: I've been to Hammerheads and Roberto's down there but I didn't know.
• 59:16
  Speaker 2: Look at that CT.
• 59:17
  Speaker 2: Can you see that that is the lamb?
• 59:23
  Speaker 2: Whatever, what is it called?
• 59:25
  Speaker 4: Lamb puttanesca.
• 59:26
  Speaker 2: Yeah, that was like unbelievably good.
• 59:30
  Speaker 2: And then I got some on it.
• 59:33
  Speaker 2: Some what.
• 59:35
  Speaker 4: Show the one to the right of it.
• 59:37
  Speaker 2: That was clam, that was clam, that was clam.
• 59:42
  Speaker 4: This one here, there you go that was the red fish and it was called loaded and it had lump crab the shrimp on top, and then it also had crawfish tails in a tapenade sauce.
• 1:00:01
  Speaker 2: I know this is going to be sideways, but that was the best salad I ever had in my life it was mustard with some blue cheese crumbles and it was like the perfect baby lettuce.
• 1:00:10
  Speaker 2: And then it had pecans and pork belly chopped up fine, which is basically bacon.
• 1:00:19
  Speaker 2: But yeah, I think there was one this was Walker's Look at that with the crab on top and the green beans, so that was really cool.
• 1:00:29
  Speaker 2: Here we all are.
• 1:00:30
  Speaker 2: How about that one?
• 1:00:33
  Speaker 2: That one you all can see right, that was a cool restaurant, it was really nice, great atmosphere, nice bar selection, if you wanted to have a pour.
• 1:00:46
  Speaker 4: And then it also had a nice wine selection too.
• 1:00:50
  Speaker 2: Roxy and us.
• 1:00:51
  Speaker 2: They had that derby to me and you got to sign up and do a bunch of stuff.
• 1:00:55
  Speaker 2: I don't think we won, but that was kind of cool.
• 1:01:00
  Speaker 2: And then here's what he was talking about.
• 1:01:02
  Speaker 2: This is aj right there.
• 1:01:04
  Speaker 2: Can you see him?
• 1:01:06
  Speaker 4: that's aj and that's his wife.
• 1:01:08
  Speaker 4: Yep, the owners of uh briquette yeah and she was making this unbelievable peach cobbler peach cobbler, uh uh cocktail for uh that saturday night for uncle nearest, we should they.
• 1:01:25
  Speaker 2: She was doing that for them, so that's that.
• 1:01:28
  Speaker 2: Okay, we'll get off that for a sec and, uh, let's get to the awards.
• 1:01:33
  Speaker 2: Um, that's one thing that, uh, this was really kind of cool.
• 1:01:39
  Speaker 2: I, I, I recorded the whole award ceremony, ct, so that was really kind of cool.
• 1:01:51
  Speaker 4: The 2024 Grand Tasting winners for the.
• 1:01:55
  Speaker 4: New Orleans Bourbon Festival are the.
• 1:01:58
  Speaker 4: Best in Fest the.
• 1:02:01
  Speaker 4: Gold.
• 1:02:01
  Speaker 4: Award winner was silverback Christine Riggleman for a reserve batch 7A and the silver award went to Old Louisville straight bourbon nine-year single barrel for.
• 1:02:15
  Speaker 2: Amin.
• 1:02:16
  Speaker 4: Yeah.
• 1:02:17
  Speaker 2: Amin was feeling no pain, yeah, and he was very proud was feeling no pain.
• 1:02:21
  Speaker 4: Yeah, and he was very proud and we were proud of him, that's for sure.
• 1:02:26
  Speaker 2: Did I send you that section of the video just so you could see it?
• 1:02:29
  Speaker 2: Yeah, I thought so.
• 1:02:32
  Speaker 2: I won't put it up.
• 1:02:36
  Speaker 4: All right For the best straight under four years.
• 1:02:39
  Speaker 4: Best straight bourbon under four years the gold award went to Still Austin, straight bourbon, and the silver award went to Left Bank, straight bourbon and then the best straight bourbon over four years went to Dickel, bottled in bond, 13 year, and then the silver Award went to Heaven Hill Bottled and Bond, and for the best small batch, this is our sponsor.
• 1:03:09
  Speaker 4: The.
• 1:03:11
  Speaker 4: Gold Award went to Maddie Gladden, econoclast.
• 1:03:16
  Speaker 2: Yep, that would be that one.
• 1:03:17
  Speaker 2: Right there, everybody, and I actually have that bottle that they entered and I did, too, that that they entered.
• 1:03:22
  Speaker 4: Yeah.
• 1:03:23
  Speaker 2: That was the recent time I went down there for the new.
• 1:03:26
  Speaker 2: I think it was let's see, Does it say it Series 105.
• 1:04:22
  Speaker 2: This is.
• 1:04:23
  Speaker 4: The 105 proof and it was.
• 1:04:24
  Speaker 4: Yeah, 2018.
• 1:04:28
  Speaker 2: You're right, that's when it was the yeah 2018.
• 1:04:30
  Speaker 2: You're right, that's when it was distilled.
• 1:04:34
  Speaker 4: so Congratulations to Spirits of French Lick.
• 1:04:37
  Speaker 4: We love you guys.
• 1:04:39
  Speaker 2: Yep, that was exciting.
• 1:04:42
  Speaker 2: I was happy for Alan and Brooklyn and Lorna All the way down there to when.
• 1:04:48
  Speaker 5: That's great for anybody that's coming from up here.
• 1:04:51
  Speaker 2: And here's real quick.
• 1:04:53
  Speaker 2: I can just share the screen.
• 1:04:56
  Speaker 2: You keep talking, Nash, and I'll put up.
• 1:04:59
  Speaker 4: And for the best small batch, the silver award went to Dark Arts our friend McCulloch Minton.
• 1:05:07
  Speaker 4: The Amberana finish Rye.
• 1:05:13
  Speaker 2: You can see right there that those were the awards.
• 1:05:15
  Speaker 2: Right there there was a smaller barrel head and a larger barrel head and I think if I go back this gives you a better idea.
• 1:05:23
  Speaker 2: You can see right there the runner-up and the silver next to each other.
• 1:05:29
  Speaker 2: So that's, what it is All right, keep going.
• 1:05:33
  Speaker 4: All right, all right.
• 1:05:35
  Speaker 4: The best single barrel went to silverback Christine Riverman for reserve batch 7A, and then here we go our buddy Amin Old Louisville straight bourbon.
• 1:05:45
  Speaker 4: Nine-year single barrel won the silver award for best single barrel and the best cast strength.
• 1:05:54
  Speaker 4: Our buddy Macaulay comes in again with the dark arts white pork finish single barrel for the gold award.
• 1:06:02
  Speaker 4: And then Elijah Craig barrel proof.
• 1:06:05
  Speaker 4: Batch A 123 came in with their silver award for the best cast strength.
• 1:06:13
  Speaker 2: Don't you find it unique that they entered A123 instead of C923, right 923, yeah.
• 1:06:25
  Speaker 2: Yeah, that was the one everybody went nuts on.
• 1:06:29
  Speaker 5: How long ago did they have to enter this though?
• 1:06:33
  Speaker 4: I'm pretty sure they had to have them entered by like September or October.
• 1:06:39
  Speaker 5: Yeah, so they may not have been.
• 1:06:41
  Speaker 5: They might have been right on the cusp of releasing the C-batch, but yeah.
• 1:06:46
  Speaker 2: I was thinking what the hell's wrong with those people's palates, because A123 was the worst.
• 1:06:53
  Speaker 4: They probably weren't able to release the C923 before they had to have these entered into the contest?
• 1:07:00
  Speaker 5: I will say this though, like if you drank C923 and we all said it it was peppery, it's a little hotter, you know.
• 1:07:06
  Speaker 5: So A was probably a more palatable match, so they probably figured entering a contest.
• 1:07:13
  Speaker 5: It might prove better across a group of people.
• 1:07:17
  Speaker 2: Yeah, walker was.
• 1:07:18
  Speaker 2: He was saying that it was sweeter so there you go.
• 1:07:23
  Speaker 2: Yeah, there you go.
• 1:07:26
  Speaker 4: All right and for best.
• 1:07:27
  Speaker 4: Further finished, the gold award went to Rye 3 Cigar Series.
• 1:07:33
  Speaker 4: And the silver award went to Yellowstone, kentucky, toasted Barrel Bourbon.
• 1:07:40
  Speaker 2: And that was there.
• 1:07:41
  Speaker 2: They were tasting that, yeah.
• 1:07:43
  Speaker 5: I've got that Yep, the Toasted Barrel.
• 1:07:47
  Speaker 5: They released that in that Yellowstone and it's good.
• 1:07:51
  Speaker 5: Yeah.
• 1:07:53
  Speaker 4: All right, the Best American Rye, here we go Macaulay.
• 1:07:58
  Speaker 4: Minton, hitting it out of the park again, with the Gold Award, dark Arts Rye Ambarana, finish Single Barrel and the Silver Award went to Still Austin Straight Rye.
• 1:08:11
  Speaker 4: And then the Best American Whiskey went to Still Austin Cast Strength and the Silver Award, macaulay Milton Wow hitting another home run with the Silver Award, dark Arts Barely Legal Bourbon.
• 1:08:27
  Speaker 4: Another home run with the Silver Award, dark Arts, barely Legal Bourbon.
• 1:08:32
  Speaker 4: And wrapping it up, the best Canadian whiskey they actually swept the field with their Crown Royal XO, for Gold and Silver Award came in the Crown Royal Black, because they were the only Canadian whiskeys entered into the contest this year.
• 1:08:54
  Speaker 5: Are you telling me that Traveler didn't enter into that?
• 1:08:56
  Speaker 4: Nope, crown Rose, the only Canadian whiskeys that were entered into the contest this year.
• 1:09:04
  Speaker 5: I wonder if Buffalo Trace entered that.
• 1:09:06
  Speaker 5: If that would maybe just go ahead and relieve a lot of thoughts and things that people have.
• 1:09:13
  Speaker 2: Buffalo Trace isn't into doing that.
• 1:09:15
  Speaker 2: So oh, that's who I wanted to say.
• 1:09:20
  Speaker 2: Ct Freddie Johnson was down there okay.
• 1:09:24
  Speaker 2: I talked to him.
• 1:09:26
  Speaker 2: I talked to him.
• 1:09:27
  Speaker 2: I talked to freddie so much.
• 1:09:28
  Speaker 2: My name is uh, oh, what does he call me?
• 1:09:33
  Speaker 2: Uh, come on, he says, daddy, oh, he calls me, he calls me.
• 1:09:39
  Speaker 2: No, he calls, no, he calls me big daddy.
• 1:09:41
  Speaker 2: He's like, hey, big daddy, that's what that's.
• 1:09:44
  Speaker 2: He says it to me all the time, that's what he calls me.
• 1:09:47
  Speaker 2: But we rode up in the elevator and he had had a bottle of Old Forrester single barrel in his hand and it was just blowing my mind.
• 1:09:54
  Speaker 2: But we got to the point where we were just talking he wasn't giving me a spiel and I wasn't giving him.
• 1:10:01
  Speaker 2: I wasn't fanboying him anymore and we just know each other.
• 1:10:06
  Speaker 2: And he got on one of our videos when we were interviewing.
• 1:10:10
  Speaker 2: He just came walking over and got on and so we got him on.
• 1:10:15
  Speaker 2: So that'll be coming soon.
• 1:10:16
  Speaker 2: So Freddie Johnson was there and really accessible.
• 1:10:22
  Speaker 2: That was one thing that I have to say.
• 1:10:24
  Speaker 2: Between Freddie Johnson and Michael Veach I kind of fulfilled a fanboy fantasy kind of thing.
• 1:10:32
  Speaker 2: You know, like I said, freddie will be at the Kentucky Bourbon Festival.
• 1:10:35
  Speaker 2: But his accessibility is your way you talk to him and then the next person talks to him.
• 1:10:41
  Speaker 2: You know what I mean?
• 1:10:42
  Speaker 2: Oh, christy and Mark Carter from Old Carter.
• 1:10:45
  Speaker 2: I mean, my God, we're just like how are we forgetting this?
• 1:10:50
  Speaker 2: I mean they were, they were Mark gave us, he had a talk and in the you know he was a V ultimate VIP session for the you know the whatever the, you know the seminars.
• 1:11:06
  Speaker 2: Yeah, seminars, the, whatever, the you know, the yeah, seminars.
• 1:11:13
  Speaker 2: And then, oh the, christy, christy, the.
• 1:11:14
  Speaker 2: On the last night, she, the, she was walking around with 15 bourbon in her, a bottle of 15 in her in her thing and just pouring them all over, pouring it all over the place, and my god is that fantastic.
• 1:11:25
  Speaker 2: Along with what number batch was the corn batch, which was 99 corn 1% barley?
• 1:11:31
  Speaker 2: They had one of the old carters, I think it was.
• 1:11:35
  Speaker 2: Was it 14?
• 1:11:39
  Speaker 2: No, it might have been 15.
• 1:11:40
  Speaker 2: Because we got to taste that in that tasting Although you tasted it all and sat down and were part of the tasting and got us, and then the guy came in and got me yelled at.
• 1:11:56
  Speaker 4: Anyways, no, hey, we can talk about that guy but that's the one that ruined Martin Duffy's passion.
• 1:12:04
  Speaker 2: Yeah, we don't want to talk about him anymore.
• 1:12:06
  Speaker 2: And Maggie Kimbrough's.
• 1:12:08
  Speaker 4: We won't mention their names, but anyway, let's wrap up.
• 1:12:11
  Speaker 4: These winners, congratulations.
• 1:12:13
  Speaker 2: No, no, no, you didn't do best of show.
• 1:12:16
  Speaker 4: Yes, we did.
• 1:12:17
  Speaker 4: When I did all, I printed out the whole page.
• 1:12:22
  Speaker 2: Yeah, say the best of show.
• 1:12:24
  Speaker 2: Who won best of show?
• 1:12:25
  Speaker 2: It was Silver.
• 1:12:25
  Speaker 2: Who won best of show?
• 1:12:27
  Speaker 2: It was?
• 1:12:27
  Speaker 2: It was um.
• 1:12:28
  Speaker 2: Best silver.
• 1:12:29
  Speaker 2: Silverback won, won first and old louisville took second.
• 1:12:35
  Speaker 2: You didn't say that at the end.
• 1:12:36
  Speaker 4: Yeah, I started I started off with it oh you.
• 1:12:40
  Speaker 2: So you started off with best in fest.
• 1:12:43
  Speaker 2: Yeah, it's at the top of the page.
• 1:12:44
  Speaker 2: I see where were you.
• 1:12:46
  Speaker 2: But that's not what you do.
• 1:12:48
  Speaker 2: Where were you?
• 1:12:49
  Speaker 2: You lead up to the Best in Fest.
• 1:12:51
  Speaker 2: That's what you've led everybody Never mind, oh my gosh.
• 1:12:54
  Speaker 2: Well, you're absolutely right.
• 1:12:57
  Speaker 2: All right, so what are we?
• 1:12:59
  Speaker 4: That's the way they give the awards.
• 1:13:00
  Speaker 4: They started with the Canadian whiskey and worked their way back to the Best in Fest.
• 1:13:05
  Speaker 2: I could care less.
• 1:13:06
  Speaker 2: Yeah, all right.
• 1:13:08
  Speaker 4: Anyway, congratulations to all the winners and also thanks to all the entries that were put in there by everybody.
• 1:13:21
  Speaker 4: There's always next year.
• 1:13:23
  Speaker 4: Just keep working at it and submit your entries in time next year and go after those awards.
• 1:13:33
  Speaker 2: And then, what are we going to pour?
• 1:13:35
  Speaker 2: What did you have, ct?
• 1:13:39
  Speaker 2: One of these bottles I'm putting up and I think I'm going to put up this Chickie Cock chicken cock double oaks cast strength.
• 1:13:54
  Speaker 2: I really want to taste it, but I've never put up, uh, one of the, I've opened them all and I think that might be one to put up what you think with a single barrel, my dark dark arts cast strength.
• 1:14:03
  Speaker 2: I have not had a pour.
• 1:14:04
  Speaker 4: You need to have a pour of it.
• 1:14:05
  Speaker 4: Yeah, you're never going to get that wax.
• 1:14:17
  Speaker 5: You need a knife for that.
• 1:14:18
  Speaker 5: Where is it?
• 1:14:18
  Speaker 5: Oh, you haven't opened it yet.
• 1:14:21
  Speaker 5: No, it takes a knife.
• 1:14:22
  Speaker 5: Yeah, it's not like the Booker's that has that nice pull tab on it, yeah.
• 1:14:32
  Speaker 4: That's what I went over there before the show and cut it through it with a knife.
• 1:14:37
  Speaker 4: What about a spoon?
• 1:14:39
  Speaker 4: Good luck, yeah, if you heat it up with fire.
• 1:14:44
  Speaker 4: Oh, that's a good idea.
• 1:14:46
  Speaker 2: Now, that would be a way to do it right.
• 1:14:48
  Speaker 2: You can melt through it I will, I can do.
• 1:14:54
  Speaker 2: I think that's right here.
• 1:14:55
  Speaker 2: Let's melt it.
• 1:15:00
  Speaker 4: I meant the spoon and then poke through it.
• 1:15:03
  Speaker 4: You mean heat the spoon up.
• 1:15:07
  Speaker 5: Let's take a knife and go around it Go put it in the knife.
• 1:15:11
  Speaker 4: I've got a knife.
• 1:15:12
  Speaker 2: Well, that works.
• 1:15:15
  Speaker 5: Take it and just set it down the edge.
• 1:15:17
  Speaker 5: Ow.
• 1:15:21
  Speaker 2: That actually the warmth of it worked.
• 1:15:24
  Speaker 2: Well, let's heat this up and see if that works.
• 1:15:26
  Speaker 2: Heat the buffalo up.
• 1:15:28
  Speaker 2: Look at that, I'm using intelligence right there, right yeah you're lighting 120 proof alcohol with a lighter what you mean.
• 1:15:45
  Speaker 4: Wait, now we're fixing some Al-Qaeda shit happening.
• 1:15:51
  Speaker 5: What happened?
• 1:15:52
  Speaker 4: It just caught on fire all of a sudden it exploded like a car bomb.
• 1:15:57
  Speaker 2: Well, now that I got it started, I can get it.
• 1:16:00
  Speaker 2: It's coming 30 minutes later.
• 1:16:06
  Speaker 2: Thanks everybody for watching the podcast.
• 1:16:09
  Speaker 4: Shut the hell up, it's a good thing we know a fire marshal.
• 1:16:14
  Speaker 4: Let me show you something.
• 1:16:16
  Speaker 4: Fire marshal Bill, you should never strike a lighter and 111 proof alcohol all at the same time.
• 1:16:27
  Speaker 4: Yeah.
• 1:16:30
  Speaker 5: That's literally what Nash does for a job.
• 1:16:32
  Speaker 5: We're all aware he goes around doing safety inspections for kids.
• 1:16:42
  Speaker 4: Oh, my God Come on the fire marshal bill skits I used to.
• 1:16:49
  Speaker 2: What the hell did he do?
• 1:16:51
  Speaker 2: Why does he do this?
• 1:16:55
  Speaker 5: Huh, I don't know what does he do.
• 1:16:56
  Speaker 5: Why does he do this?
• 1:16:57
  Speaker 5: Huh, I don't know, but the downtime for you today on this podcast is something.
• 1:17:01
  Speaker 2: All right, I'm getting it, it's coming.
• 1:17:04
  Speaker 4: It's coming Gah gah, gah, gah, gah, gah.
• 1:17:08
  Speaker 4: I think you should start the lighter again.
• 1:17:12
  Speaker 4: Add some flame to the fuel.
• 1:17:14
  Speaker 2: But why?
• 1:17:15
  Speaker 2: Why, macaulay.
• 1:17:19
  Speaker 2: I mean, I mean, come on, give me a way.
• 1:17:20
  Speaker 2: You can't even get it off the top because it's so thin on the top.
• 1:17:22
  Speaker 4: I mean you used to you can't do that till you go all the way around is there a this?
• 1:17:31
  Speaker 2: is there an actual thing?
• 1:17:33
  Speaker 2: That will just no there's not a tab.
• 1:17:36
  Speaker 4: That's what we're trying to tell you.
• 1:17:37
  Speaker 4: I mean.
• 1:17:37
  Speaker 4: You've got to cut through it.
• 1:17:39
  Speaker 4: Well, what's it?
• 1:17:41
  Speaker 2: Full-time wax.
• 1:17:43
  Speaker 4: I'm actually getting to the You've got about a quarter inch of it.
• 1:17:49
  Speaker 4: I drank my pour already.
• 1:17:51
  Speaker 4: No, you suck.
• 1:17:52
  Speaker 4: Who does this?
• 1:17:55
  Speaker 4: I can't have a third pour of it for yours.
• 1:17:58
  Speaker 4: Oh my God.
• 1:18:00
  Speaker 4: Hey cheers CT.
• 1:18:03
  Speaker 5: Hold on, let me send my smacking my face emoji Cheers, cheers, nash, I'm going to get this, Cheers brother.
• 1:18:13
  Speaker 4: This wonderful dark arts.
• 1:18:14
  Speaker 5: I'm going to get this.
• 1:18:16
  Speaker 5: Cheers brother, look at the legs on that Dark arts Mine has.
• 1:18:23
  Speaker 5: I get it like a raisin prune is pretty strong and then like brown sugar, that's so sweet.
• 1:18:30
  Speaker 4: Yeah, I get the dates.
• 1:18:32
  Speaker 4: Yeah, a real dark, sweet date.
• 1:18:35
  Speaker 4: The brown sugar comes through good.
• 1:18:40
  Speaker 5: The good thing is, we can enjoy ours.
• 1:18:41
  Speaker 3: Jeff's going to cut his finger off before he gets to eat it.
• 1:18:45
  Speaker 2: I'm getting it.
• 1:18:45
  Speaker 2: If I used a knife, I would cut my.
• 1:18:49
  Speaker 2: Now you're making me go someplace and get a knife.
• 1:18:54
  Speaker 4: We're making you go to a dark area Dark, dark arts.
• 1:19:02
  Speaker 4: What was?
• 1:19:03
  Speaker 4: That Dark arts dark area.
• 1:19:10
  Speaker 3: Oh, my Walker's like that'll work with steady pressure yeah, we're giving them steady pressure.
• 1:19:15
  Speaker 4: My Walker's like that will work with steady pressure.
• 1:19:17
  Speaker 4: Yeah, we're giving him steady pressure.
• 1:19:19
  Speaker 4: Walker, he's going to need steady pressure with a bandage here in a minute.
• 1:19:24
  Speaker 5: You know what?
• 1:19:28
  Speaker 4: Just remember to cut away from the skin.
• 1:19:31
  Speaker 5: Yes.
• 1:19:33
  Speaker 4: Just push it.
• 1:19:34
  Speaker 5: You want to put the knife down between where the cork would be at the base and it just splits.
• 1:19:41
  Speaker 2: Oh, I opened it.
• 1:19:44
  Speaker 4: There it is, there you go.
• 1:19:46
  Speaker 5: You did not.
• 1:19:46
  Speaker 5: That's not the bottle.
• 1:19:49
  Speaker 4: You got to drink the same thing as us.
• 1:19:52
  Speaker 2: You couldn't find a knock I couldn't.
• 1:19:54
  Speaker 2: It's upstairs.
• 1:19:58
  Speaker 4: You're going to make me go upstairs.
• 1:20:00
  Speaker 4: No, this podcast is we're losing viewers.
• 1:20:05
  Speaker 2: We don't need to.
• 1:20:05
  Speaker 2: We're gaining viewers.
• 1:20:07
  Speaker 2: I've explained this to you all.
• 1:20:09
  Speaker 2: We should be on all night one time.
• 1:20:11
  Speaker 2: That would be an awesome podcast to do an all night live.
• 1:20:14
  Speaker 2: We go from midnight to 6 in the morning.
• 1:20:17
  Speaker 2: What do you think?
• 1:20:22
  Speaker 4: What?
• 1:20:22
  Speaker 4: Oh great.
• 1:20:23
  Speaker 4: We already gave our tasting notes about 10 minutes ago.
• 1:20:29
  Speaker 2: I'm not going to be able to give tasting notes.
• 1:20:31
  Speaker 2: It's like I think that that's not even fair.
• 1:20:36
  Speaker 2: I think this is bullshit.
• 1:20:38
  Speaker 2: It was like this whole podcast was bullshit from the start.
• 1:20:42
  Speaker 2: I mean this is like right on the whole.
• 1:20:45
  Speaker 2: I mean why it should just peel off.
• 1:20:49
  Speaker 2: What do you do make iron wax?
• 1:20:51
  Speaker 2: Damn it.
• 1:20:56
  Speaker 2: It's like it won't peel off the top because it's so thin, but then I've got three quarters of.
• 1:21:02
  Speaker 2: I mean it should just break off at one point.
• 1:21:11
  Speaker 5: It's gonna break off, alright.
• 1:21:14
  Speaker 2: I mean what the hell?
• 1:21:16
  Speaker 4: it's like iron wax you're gonna break a nail.
• 1:21:20
  Speaker 2: I don't, I broke all my nails already there's gonna be blood on this god damn cork.
• 1:21:26
  Speaker 2: I mean it's starting to pull, oh yeah 10 minutes later.
• 1:21:35
  Speaker 4: Say that about 10 minutes ago it's starting.
• 1:21:37
  Speaker 4: I pull.
• 1:21:37
  Speaker 4: Oh yeah, Ten minutes later Did he say that about ten minutes ago it's starting.
• 1:21:39
  Speaker 4: I think I'm getting it.
• 1:21:40
  Speaker 5: Wait until Macaulay watches this.
• 1:21:42
  Speaker 2: He's going to watch it later and he's going to be like Jesus dude he goes yeah, so this should be able to get right in between the cork and the thing and then break it If you get it right at the Yep.
• 1:21:59
  Speaker 5: What are you using?
• 1:22:01
  Speaker 2: A buffalo trace Buffalo spoon with the buffalo on top your spoon.
• 1:22:08
  Speaker 4: Would you like to?
• 1:22:09
  Speaker 5: see that's okay, I take your, use the buffalo leg to hook it in there.
• 1:22:19
  Speaker 4: That's a good idea.
• 1:22:21
  Speaker 5: Would you go ask Roxy if she could open it for you?
• 1:22:26
  Speaker 4: She could probably take her thumbnail and just split it around through there.
• 1:22:31
  Speaker 2: She has less nails than me.
• 1:22:37
  Speaker 5: Walker, you know and I know what we're getting in for Christmas.
• 1:22:39
  Speaker 5: You get him the knife, I'll get a box of band-aids oh my gosh, this is hilarious.
• 1:22:47
  Speaker 2: I mean it should just pop the fuck off at this point who.
• 1:22:53
  Speaker 4: I don't even see where you got it started a quarter of a minute.
• 1:22:56
  Speaker 4: Oh, he just went to the dentist and now he's going to break it.
• 1:23:02
  Speaker 5: This is a new one.
• 1:23:05
  Speaker 2: I choked on it.
• 1:23:11
  Speaker 4: Here is Michael Michael James.
• 1:23:14
  Speaker 4: Hi, what's watching?
• 1:23:19
  Speaker 5: I hope he's watching me open a dark arts with my teeth.
• 1:23:21
  Speaker 2: Yeah, michael, we apologize.
• 1:23:22
  Speaker 2: Yeah, this is not typical behavior, but for maybe not for you, but it is for me.
• 1:23:30
  Speaker 2: I mean, there is a lip right here that won't come off.
• 1:23:39
  Speaker 2: I've never seen anything like this.
• 1:23:42
  Speaker 2: I mean, I've opened the other dark arts before.
• 1:23:46
  Speaker 5: Sandy's watching.
• 1:23:47
  Speaker 5: Why don't you go back to the way you were doing it so you can show Sandy how good you are at trying to get the back of a bottle?
• 1:23:56
  Speaker 2: There is actually blood.
• 1:23:57
  Speaker 2: I've got blood.
• 1:23:58
  Speaker 2: Now it's ripped the nail from the thing we knew we were going to see blood before it was opened.
• 1:24:05
  Speaker 5: And for you that are, for those of you watching that haven't been watching we are going on our 13th minute of Jeff trying to open a bottle of bourbon, Not a bottle of bourbon, not a bottle of bourbon, it's the Dark Arts bottle, one of the winners of the New Orleans Bourbon Festival.
• 1:24:26
  Speaker 4: The nine year single barrel winner.
• 1:24:30
  Speaker 2: I used to have an X-Acto knife.
• 1:24:33
  Speaker 2: I wonder if I got anything.
• 1:24:37
  Speaker 2: Me and CT's had ours.
• 1:24:40
  Speaker 2: Do you think the bunny ears will work better?
• 1:24:52
  Speaker 4: Now he's going to use a rabbit hole spoon.
• 1:24:54
  Speaker 4: The bunny ears on a rabbit hole spoon.
• 1:24:57
  Speaker 4: The bunny ears on a rabbit hole spoon.
• 1:24:59
  Speaker 4: I mean this is just ridiculous.
• 1:25:02
  Speaker 4: Just walk upstairs.
• 1:25:05
  Speaker 2: You guys, oh God, you do realize, if I use an actual knife and I'm going to, there's going to be a ship to the hospital hey, didn't they make a show?
• 1:25:18
  Speaker 4: there will be blood.
• 1:25:19
  Speaker 4: I'm telling you, roxy could get it open way faster than him that's why we suggested that he just take the bottle upstairs to Roxy.
• 1:25:33
  Speaker 4: There would be no blood or accidents.
• 1:25:41
  Speaker 2: Here I come.
• 1:25:42
  Speaker 2: All right, I've got a knife.
• 1:25:49
  Speaker 4: Where's your phone located at?
• 1:25:51
  Speaker 4: Why Hold on before you start that?
• 1:25:56
  Speaker 4: Can you get it on the phone and dial 911 to where all you got to do is hit one button All right, let's start here.
• 1:26:10
  Speaker 2: Is that a butter knife?
• 1:26:12
  Speaker 2: No, it's a steak knife.
• 1:26:16
  Speaker 5: Look and he's got his hand right below the edge of the butter knife.
• 1:26:18
  Speaker 5: It pretty much looks like a butter knife.
• 1:26:24
  Speaker 4: Yep, that's almost like a butter knife.
• 1:26:29
  Speaker 2: That's a butter knife.
• 1:26:30
  Speaker 2: No, it's a steak knife.
• 1:26:32
  Speaker 2: That's a butter knife to me.
• 1:26:33
  Speaker 2: Fuck you guys knife.
• 1:26:34
  Speaker 2: No, it's a steak knife.
• 1:26:35
  Speaker 5: That's a fucking lie to me.
• 1:26:36
  Speaker 5: Fuck you guys.
• 1:26:37
  Speaker 5: Steak knife's got a serrated edge on it with a point what?
• 1:26:41
  Speaker 2: is this.
• 1:26:42
  Speaker 2: That's a serrated edge with a freaking point.
• 1:26:46
  Speaker 2: Okay.
• 1:26:47
  Speaker 2: Yeah, be careful with that Now he tells me to be careful there, it popped it up.
• 1:26:54
  Speaker 4: Oh, oh, yeah If that to be careful.
• 1:26:56
  Speaker 2: There it popped it up.
• 1:26:57
  Speaker 2: Oh oh yeah, if that you do know what's happening right now?
• 1:27:03
  Speaker 2: Right, the damn cork is breaking in the bottle.
• 1:27:08
  Speaker 4: Oh, you cut too far.
• 1:27:10
  Speaker 2: I didn't cut, I'm gonna shove you guys.
• 1:27:14
  Speaker 2: You told me to do it this way.
• 1:27:19
  Speaker 4: Sandy we sure do miss you.
• 1:27:21
  Speaker 4: We sure do get down to Bardstown and see you, and Lucas and.
• 1:27:28
  Speaker 5: I like you to hurry up and get this done, Jeff, because he wants to go to bed.
• 1:27:31
  Speaker 2: I got it, I got it.
• 1:27:36
  Speaker 4: Have you got any empty glass to?
• 1:27:37
  Speaker 4: Enjoy it in.
• 1:27:38
  Speaker 4: I got it I got it, it's empty.
• 1:27:42
  Speaker 2: Now let's make sure.
• 1:27:46
  Speaker 2: Yep, here we go.
• 1:27:50
  Speaker 2: Cheers, guys, cheers, cheers, guys, cheers.
• 1:28:00
  Speaker 2: Just so you know it's not a taste, it's going to be a pour.
• 1:28:08
  Speaker 4: So you've earned it, baby yes, you have New Orleans Bourbon Festival, glencarron.
• 1:28:17
  Speaker 5: Yep, I think that was a cigarette slogan back in the day.
• 1:28:22
  Speaker 2: It says New Orleans 24.
• 1:28:27
  Speaker 5: Thanks for getting me one, by the way.
• 1:28:32
  Speaker 4: I did get you one.
• 1:28:33
  Speaker 4: I sent it back with Jeff Uh-huh.
• 1:28:34
  Speaker 4: Yeah, that's what happened.
• 1:28:35
  Speaker 4: Is that the one he sent back with Jeff Uh-huh?
• 1:28:36
  Speaker 2: Yeah, that's what happened.
• 1:28:37
  Speaker 5: Is that the one he opened?
• 1:28:39
  Speaker 2: Oh my gosh.
• 1:28:40
  Speaker 2: Just so you know, ct, we did fly down there and I had to empty three and a half pounds out of my suitcase.
• 1:28:50
  Speaker 2: Anyways, I mean, that was not fun anyways.
• 1:29:01
  Speaker 5: I mean that was not fun.
• 1:29:02
  Speaker 5: I I know all about having you know things.
• 1:29:03
  Speaker 5: That it's.
• 1:29:03
  Speaker 5: It's tough to take things you know like bookers, 1980 bookers and a glenn karen and your cup holder across two states, but you know, sometimes you gotta do what to do.
• 1:29:12
  Speaker 2: Well, I do know that you did that and I appreciated it, but at the same time I didn't bring back the bottle of toasted and my suitcase still was three and a half pounds over.
• 1:29:27
  Speaker 4: Oh my gosh, my suitcase was 14 pounds over.
• 1:29:31
  Speaker 4: And the first thing she asked did you bring another bag so you could just pull some out and put it in the carry-on?
• 1:29:39
  Speaker 4: I was like, no, I'm just going to have to just pay you that $100.
• 1:29:45
  Speaker 4: I said let's just rock and roll.
• 1:29:47
  Speaker 4: I've been up half the night.
• 1:29:49
  Speaker 4: I'm ready to get on this plane.
• 1:29:54
  Speaker 5: I think if Carl was on the podcast tonight he would say that there was one thing you could have taken out of that bag that would have lightened it by three pounds.
• 1:30:03
  Speaker 5: What's that?
• 1:30:03
  Speaker 5: The special jeans.
• 1:30:09
  Speaker 2: How'd you know I had those?
• 1:30:13
  Speaker 4: He wore them the second day we were there.
• 1:30:16
  Speaker 4: Matter matter of fact, we're standing in the lobby interviewing all the judges, and that's where we set up podcast we just stood it on a tripod there and uh, and did it right downstairs in the lobby, because that's where they had the judging room and so they would come out of the judging room.
• 1:30:33
  Speaker 4: We had it set up in front of the lobby bar and all and sort of like the uh, the lounging area out there right in the middle of the lobby and they'd come out.
• 1:30:43
  Speaker 4: I'd grab them as they were coming out the door, uh, finishing up their lunch in between sessions, and bring them right over and stood right there and did the interviews with them then, uh.
• 1:30:55
  Speaker 4: So yeah, he had those jeans on the whole time and the camera was backed up enough to see him, so every interview has got those special jeans in there.
• 1:31:06
  Speaker 2: Well, and then Walker's, like I packed only three bottles but he brought 16 samples for me.
• 1:31:12
  Speaker 2: So he packed three bottles but he filled my suitcase me and Roxy's suitcase up with not complaining.
• 1:31:20
  Speaker 2: Not complaining.
• 1:31:22
  Speaker 2: We got a special bottle from Pinhook.
• 1:31:26
  Speaker 2: We got a sample bottle that they gave out.
• 1:31:30
  Speaker 2: And then we got a special bottle of Hidden Barn, which I'll give you some from Royce that he gave us.
• 1:31:37
  Speaker 2: And then I got a Maker's Mark and I mean it was insane.
• 1:31:42
  Speaker 2: I just have so many samples from Walker.
• 1:31:45
  Speaker 2: It was crazy.
• 1:31:45
  Speaker 2: Walker has a special way of packaging but it still weighs five pounds, yeah.
• 1:31:54
  Speaker 2: And then you've got to remember, we got glassware, one of the things I wanted to every each night.
• 1:32:00
  Speaker 2: You got a mini Glen Karen and you got the Glen Karen mini Glen Karen holder CT.
• 1:32:05
  Speaker 2: So they gave you these and the holders too, so that you could walk around with the little breakaway, fill it up, put it back on that type of thing.
• 1:32:14
  Speaker 2: And then the four roses glasses from the four rows dinner they were the little breakaway, fill it up, put it back on that type of thing.
• 1:32:18
  Speaker 2: And then the Four Roses glasses from the Four Roses dinner they were.
• 1:32:20
  Speaker 2: Jack Rose was clearing those babies off.
• 1:32:22
  Speaker 2: And we asked Martin, asked Super Nash, asked Jill if we could take one, and she's like we paid for them.
• 1:32:37
  Speaker 4: You can take one, and she's like we paid for them, you can have one.
• 1:32:39
  Speaker 4: Actually, she had told one of the waitresses to go grab a box and then turn around and say how many do you want?
• 1:32:49
  Speaker 4: I'll take a couple.
• 1:32:51
  Speaker 4: So she said and grabbed a box of clean here, we just washed these up, and so they were all nice and clean.
• 1:32:55
  Speaker 4: So I got two, a couple.
• 1:32:55
  Speaker 4: So she just grabbed a box of clean here, we just washed these up, and so they were all nice and clean.
• 1:32:58
  Speaker 2: So I got two of them.
• 1:32:59
  Speaker 2: Nice, roxy got one and I got one, and then we got the two whatever.
• 1:33:04
  Speaker 2: And then the one cool one that I'm really happy about is I got an old Carter Glenn.
• 1:33:12
  Speaker 4: I've got an old Carter, I got one from Barrel Proof, I've got two from the.
• 1:33:18
  Speaker 2: You stole the Barrel Proof one.
• 1:33:21
  Speaker 4: I don't know.
• 1:33:21
  Speaker 4: I thought Sean Joseph gave it to me.
• 1:33:26
  Speaker 4: Oh okay.
• 1:33:28
  Speaker 2: And then I've got a Dark Arts one from Macaulay.
• 1:33:31
  Speaker 2: I should be drinking Dark Arts out of it right now from macaulay.
• 1:33:36
  Speaker 2: I should be drinking dark arts out of it right now.
• 1:33:38
  Speaker 2: But that old carter is just gonna just assure that we're gonna do a bunch of old carter podcasts so I could drink it out of my old carter glenn karen.
• 1:33:45
  Speaker 2: So we'll do that.
• 1:33:46
  Speaker 2: So, um, while we're gone ct, we'll just finish up.
• 1:33:50
  Speaker 2: What were you doing?
• 1:33:51
  Speaker 2: Just trying to recover.
• 1:33:54
  Speaker 5: I got sick the day before.
• 1:33:57
  Speaker 5: Well, about the time you guys left.
• 1:34:01
  Speaker 5: I got feeling like crap and got a sinus infection.
• 1:34:04
  Speaker 5: It's still giving me a little bit of it, but not bad.
• 1:34:06
  Speaker 5: But no, I mean just normal stuff going around, getting some old Louisville some, some bookers, some of the stuff that's been released.
• 1:34:18
  Speaker 5: You know the state.
• 1:34:19
  Speaker 5: We've got some new picks coming out this week.
• 1:34:21
  Speaker 5: Uh, I think we've got a couple of, uh, jack daniels barrel picks.
• 1:34:28
  Speaker 5: Um, we've got oh what was the other knob creek knob creek yep, sandy, yeah, we've got knob creek stuff coming out, so that's all new this week.
• 1:34:34
  Speaker 5: So, oh, what was the other one?
• 1:34:34
  Speaker 5: Knob Creek?
• 1:34:35
  Speaker 5: Knob Creek Yep, sandy, yeah, we've got Knob Creek stuff coming out, so that's all new this week.
• 1:34:39
  Speaker 5: So just kind of keeping up on that, and you know, it would have been nice to go, but I've had a lot going on.
• 1:34:46
  Speaker 2: Well, but even think about how shitty that would have been in actuality.
• 1:34:49
  Speaker 2: Let's say you did that.
• 1:34:52
  Speaker 2: You would have been sick.
• 1:34:53
  Speaker 2: So it's almost like you you had a premonition of I better not you know, because that would have.
• 1:35:01
  Speaker 2: Honestly, seriously, I think that would have sucked being in a hotel feeling like shit while you're running around with everybody, and then you would have been just like the guy in florida just spreading it around and they're around.
• 1:35:17
  Speaker 2: So I think that worked out good, but I think you really should set your sights.
• 1:35:21
  Speaker 2: They do pre-sales all throughout the year as far as, but we are, as a core group, invited back down, so I think it'll be.
• 1:35:33
  Speaker 2: Roxy wasn't sure if she'd go again.
• 1:35:36
  Speaker 2: She said she'd let me go, but you know, new orleans isn't really her thing okay yeah, what wait?
• 1:35:45
  Speaker 2: No, I, I would seriously put it this way I didn't feel that bringing back what I brought back I was happy with, it's not Kentucky Bourbon Festival, okay.
• 1:35:59
  Speaker 2: The barrel picks are there, but you get to taste all the barrel picks and you know they're barrel picks.
• 1:36:05
  Speaker 2: It's just that's what they are.
• 1:36:07
  Speaker 2: You pick and choose which ones you want, the couple you want, and you come back.
• 1:36:11
  Speaker 2: But I at no means was I trying to buy.
• 1:36:14
  Speaker 2: Did they do a barrel pick with the spirit of french lick?
• 1:36:19
  Speaker 2: Was that the bottle?
• 1:36:20
  Speaker 2: Was there a maddie gladden barrel pick?
• 1:36:22
  Speaker 2: I don't think there was.
• 1:36:23
  Speaker 2: Was there?
• 1:36:25
  Speaker 4: there wasn't right.
• 1:36:26
  Speaker 2: So there wasn't a french lick and in, you know, um, quite honest, the four roses sold out, that barrel pick sold out, that was sold out before you got to like the end of the first day.
• 1:36:38
  Speaker 2: So, but then the chicken cock, uh, well, that one I wanted because it was the main pick, and greg signed them all.
• 1:36:48
  Speaker 2: And then then the dark arts just made sense, because macaulay just was killing it.
• 1:36:55
  Speaker 2: He killed it there, his session, he killed it.
• 1:36:58
  Speaker 2: He went into such detail about how he does everything and I mean, I recorded the session, so that's pretty good, but you know, and then, uh, the people liked what he what, what he had.
• 1:37:12
  Speaker 2: You know something?
• 1:37:14
  Speaker 4: we never did mention about this.
• 1:37:16
  Speaker 4: The grand tasting was that all these winners were picked by 50 individuals that paid to be an ultimate VIP, and they're just regular bourbon enthusiasts, aficionados and just regular people that enjoy drinking and tasting bourbon and going to festivals.
• 1:37:39
  Speaker 4: Some of them, it was their very first time, and then some of them, like Tracy said, that they've been judging and being an ultimate VIP since day one of 2017, because they really enjoyed the experience, uh, since they've been able to do it, but, uh, so you get a mixture of people, but nobody was like a professional taster, you know, in the group, and they all, collectively, you know, came to the decision on all you know, the winners of these entries.
• 1:38:16
  Speaker 4: So that was a pretty cool thing that I thought about how they did it too.
• 1:38:24
  Speaker 2: So just real quick, because anybody who's still on is a fan.
• 1:38:28
  Speaker 2: Bishop just commented on the upcoming pick, which is 60 corn, 13 oats, 17 rye and 10 honey malt.
• 1:38:42
  Speaker 2: Double pot still number two char, medium toast barrel yeast from an old lagering.
• 1:38:50
  Speaker 2: What's a lodge?
• 1:38:52
  Speaker 2: Let's uh Lodge Loggering Cave under Earthbound Brewing in St Louis and two French oak staves put into the barrel for three months.
• 1:39:03
  Speaker 2: It's fantastic.
• 1:39:06
  Speaker 2: Anyways, all right, everybody, we'll wait.
• 1:39:09
  Speaker 2: We'll just wait till CT gets back before this.
• 1:39:12
  Speaker 2: Um, what did you get on these notes of this dark arts?
• 1:39:15
  Speaker 2: This pretty damn good.
• 1:39:18
  Speaker 4: Um, I got dark sweet date and dates and, uh, brown sugar.
• 1:39:24
  Speaker 4: I would say he got, he got right, what'd you get?
• 1:39:30
  Speaker 4: Raisins and you said yeah, it's yours.
• 1:39:34
  Speaker 5: Mine was raisins, some dark prune and a little bit of brown sugar, and then it follows up.
• 1:39:40
  Speaker 5: The smell afterwards on the glass is I get a little bit of a cocoa smell to it.
• 1:39:48
  Speaker 2: So is yours a 10-year too.
• 1:39:49
  Speaker 2: Ten and a half and we went through the proof already.
• 1:39:57
  Speaker 4: Yours is 113.8 and ours is 111.8.
• 1:40:02
  Speaker 2: Ours is 111.
• 1:40:06
  Speaker 5: Mine's called Liquid Gold, ron Jeremy pick.
• 1:40:09
  Speaker 5: There you go.
• 1:40:14
  Speaker 2: That was pretty that one's pretty good at 111.8.
• 1:40:18
  Speaker 2: There you go.
• 1:40:18
  Speaker 2: That was pretty that one's pretty good at 111.8.
• 1:40:22
  Speaker 2: Both the other barrel picks are at 104.2 and 104.9.
• 1:40:27
  Speaker 2: So one is.
• 1:40:32
  Speaker 4: Do you have chocolate on the finish Me?
• 1:40:49
  Speaker 2: Yeah, one is chocolate on the finish me.
• 1:40:50
  Speaker 2: Yeah, dark chocolate, dark chocolate.
• 1:40:52
  Speaker 2: And hazelnut.
• 1:40:55
  Speaker 5: Mine definitely has a nice cocoa chocolatey, almost like a, almost the smell of a raisinette, that little candy.
• 1:41:06
  Speaker 5: That's the raisins with the chocolate-covered raisins.
• 1:41:10
  Speaker 4: This time some kind of candy.
• 1:41:12
  Speaker 4: I can't remember quite what it is on the finish Hmm, Much like that ribbon candy.
• 1:41:25
  Speaker 2: Walker was just defending himself on Facebook about the little three-ounce samples that I had.
• 1:41:33
  Speaker 5: Yeah, he's like saying I probably could have fit another bottle of dark arts yeah, I have a travel bag from aged in four that has four three ounce sample bottles that you can do that with yep uh, yeah, I mean I it.
• 1:41:54
  Speaker 2: I only brought back two bottles, that was it.
• 1:41:57
  Speaker 2: So, uh, I was very proud of the spirit of French lick for their iconic class.
• 1:42:03
  Speaker 2: Uh, what they put in and what and that, that that they won gold, I mean that was awesome.
• 1:42:08
  Speaker 2: Uh, they, you know, I don't, they knew they were going to win something, but you know, it still came down to those 50 judges.
• 1:42:17
  Speaker 2: You heard a lot of different stuff from those judges CT.
• 1:42:21
  Speaker 2: Some were saying they'd been doing this for a while, and one so in the past you would taste everything.
• 1:42:28
  Speaker 2: This time they had it divided up to 18 per table and so people weren't good.
• 1:42:40
  Speaker 2: Walker divided up to 18 per table, and so people weren't good.
• 1:42:42
  Speaker 2: Walker, he's such a service, enough, he sucked.
• 1:42:43
  Speaker 2: That's the funniest fucking thing, that's that walker has said so and I've been hanging out with him.
• 1:42:49
  Speaker 2: He says some funny things, but that's pretty damn funny.
• 1:42:51
  Speaker 2: Anyways what.
• 1:42:58
  Speaker 2: I completely forgot.
• 1:42:59
  Speaker 2: Oh, just the single barrel picks.
• 1:43:04
  Speaker 2: It's not the same and the whiskey available is not the same as Kentucky Bourbon Festival.
• 1:43:11
  Speaker 2: Kentucky Bourbon Festival has that down.
• 1:43:15
  Speaker 2: It's there.
• 1:43:17
  Speaker 2: But the strength of this festival is the two nights and the booths and who's down there by I felt that the hotel itself, just staying at that hotel and who you hung out with, everybody as not as who they were, but as people and people having fun drinking.
• 1:43:41
  Speaker 4: The only bottles available, unless you go out to you know bourbon hunting around the liquor store are the single barrels that for the festival.
• 1:43:51
  Speaker 4: It's not like the distilleries bring you know all their special stuff and releases and things like that, but it's just only like this time.
• 1:44:02
  Speaker 4: They had like 14 single barrel, I believe picks this time.
• 1:44:09
  Speaker 4: Is that right, jeff, about 14?
• 1:44:11
  Speaker 2: Yeah, I think it might have been 18.
• 1:44:14
  Speaker 2: About 14?
• 1:44:15
  Speaker 2: Yeah, I think it might have been 18.
• 1:44:17
  Speaker 2: But of them, the one thing I got to say is that Heaven Hill brought 20-year and I got to throw out whiskey.
• 1:44:29
  Speaker 2: Yeah, they brought 20-year, he got in.
• 1:44:32
  Speaker 2: You guys got in early and got that 20-year he drank in.
• 1:44:35
  Speaker 2: You guys got in early and got that 20-year.
• 1:44:36
  Speaker 2: He drank his, Went back around and got a second.
• 1:44:40
  Speaker 2: Yeah, you got, yeah.
• 1:44:43
  Speaker 2: So in other words, one bottle of 20-year and you went and hogged two At least whiskey.
• 1:44:50
  Speaker 2: Got the second one and waited for me to get there and poured it into my Glencairn.
• 1:44:56
  Speaker 2: And I got to drink the second one and waited for me to get there and poured it into my Glen Karen and I got to drink the second one.
• 1:44:59
  Speaker 2: Now I see how you are.
• 1:45:02
  Speaker 4: I was going to, and I looked for you, and I looked for you, but then finally I had to drink it because somebody was offering me another four of a special bottle and that's why I had to drink yours.
• 1:45:14
  Speaker 4: Yeah, you don't want to put that good a waste?
• 1:45:16
  Speaker 4: Yeah, absolutely.
• 1:45:18
  Speaker 4: I mean, I didn't want to dump it to the side.
• 1:45:20
  Speaker 4: Okay, go ahead and pour me this.
• 1:45:22
  Speaker 2: So I was like so once again hey, ct, he's not you driving the bookers all the way across two states.
• 1:45:33
  Speaker 2: He's you know he's yeah, I got to whiskey.
• 1:45:38
  Speaker 2: Got me that pour.
• 1:45:38
  Speaker 2: I was not expecting it, it was nice to get it.
• 1:45:42
  Speaker 2: He's like he comes up, he goes.
• 1:45:44
  Speaker 2: I haven't had.
• 1:45:45
  Speaker 4: I did do this, I did bring you the.
• 1:45:48
  Speaker 4: Heaven.
• 1:45:49
  Speaker 4: Hill 17 here and the William Heaven Hill 17.
• 1:45:53
  Speaker 2: Yes, I got that.
• 1:45:54
  Speaker 2: You did that right.
• 1:45:56
  Speaker 4: I did get those from the Conqueror Driscoll patient and I got those especially for you and brought them to you.
• 1:46:06
  Speaker 2: Yeah, and they were spectacular too.
• 1:46:09
  Speaker 4: So you let Carl suck it up at the thing, but he forgets all about those two samples that I brought.
• 1:46:15
  Speaker 2: No, but, but, but seriously, heaven Hill had some stuff that I didn't even barely know existed and they were serving it up there.
• 1:46:24
  Speaker 2: That I hope that what they did there they transfer to you know they transferred to what?
• 1:46:36
  Speaker 4: Listen, I wouldn't die me out like that he's on frickin fire anyways.
• 1:46:53
  Speaker 2: Yep, all right, so I think I think it's time to go.
• 1:46:56
  Speaker 2: You probably let the dog out twice already, hey at least at least he says at least all right everybody.
• 1:47:05
  Speaker 2: Uh, let me quick, let's get this rolling um.
• 1:47:10
  Speaker 2: I just gotta get this rolling.
• 1:47:13
  Speaker 4: I just want to.
• 1:47:13
  Speaker 4: I want to run through a quick shout out to Nick Lewis of Bardstown Urban Company, Green River.
• 1:47:22
  Speaker 4: Oh yeah, vice President of Sales.
• 1:47:26
  Speaker 2: Division.
• 1:47:26
  Speaker 2: Remember him?
• 1:47:26
  Speaker 2: Yeah, of course he became our friend, nick.
• 1:47:32
  Speaker 2: Have you met Nick?
• 1:47:33
  Speaker 2: He's the guy from Bardstown that's, he's got the accent.
• 1:47:36
  Speaker 2: Yeah, he, what he told her guy.
• 1:47:42
  Speaker 2: Well, no, he's kind of exactly you, you're kind of build, but he's British.
• 1:47:47
  Speaker 2: It's like the British CT.
• 1:47:50
  Speaker 4: Yeah, he's British, you very cool yeah, he talked to us for a while while and all that, and I met him a couple different times after that, so a quick shout-out to him.
• 1:48:01
  Speaker 4: Also.
• 1:48:02
  Speaker 4: I'd like to give a quick shout-out to Colin Spillman of Kings County Distillery.
• 1:48:09
  Speaker 4: Really cool guy and he's a co-founder and, uh master distiller there at king's county distillery.
• 1:48:18
  Speaker 4: Uh, we need to catch up with him sometime.
• 1:48:21
  Speaker 4: Uh also, uh, jeremy shell of uh, oh, my, here we go did you drop it?
• 1:48:32
  Speaker 4: yep one day, One of the bourbon ambassador and of the bourbon show and the bourbon daily.
• 1:48:47
  Speaker 4: We also met with Jonathan Mazzano owner and president of Clued Whiskey Company.
• 1:49:02
  Speaker 2: Remember him?
• 1:49:02
  Speaker 2: Yeah, actually he came up to me at the bar that night, gave me his card and says he wants on the podcast.
• 1:49:10
  Speaker 2: So that was kind of cool.
• 1:49:10
  Speaker 2: Yeah, I liked what he was doing.
• 1:49:14
  Speaker 2: I'm on there sometime and then shout out to tracy and barb napolitano uh, christian wilhelm.
• 1:49:30
  Speaker 4: he is the barrel program manager for Still Austin Whiskey Company.
• 1:49:34
  Speaker 4: Very cool, he put on a great seminar.
• 1:49:39
  Speaker 4: He did the single barrel pick for the ultimate VIP people there, and that was cool.
• 1:49:49
  Speaker 4: Carrie Ann Fuller of the Straight Up 615.
• 1:49:57
  Speaker 4: And also from Michter's Distillery, one of our favorite places.
• 1:50:01
  Speaker 4: Dan McKee told her all about us.
• 1:50:05
  Speaker 4: Lily Pearson she's the marketing director at Michter's Distillery taught with her for a little while and uh, she said that uh Dan McKee had told her and uh, andrea Wilson had told her all about the Scotch and Bourbon boys.
• 1:50:23
  Speaker 4: And uh, look out for us and keep an eye on us.
• 1:50:27
  Speaker 5: Look out for you and learn how to sit in a chair is probably what he told her.
• 1:50:30
  Speaker 5: Yeah.
• 1:50:31
  Speaker 4: There you go.
• 1:50:32
  Speaker 4: Thanks for bringing that up.
• 1:50:36
  Speaker 2: So, uh, you know, got to talk to Connor O'Driscoll and Bernie Lubbers Both of them fantastic.
• 1:50:47
  Speaker 2: They're going to be on an upcoming podcast soon.
• 1:50:49
  Speaker 2: That was really cool.
• 1:50:52
  Speaker 2: And then Dixon Dedman not there of 2XO, but I've scheduled him for a podcast coming up and also New Riff, new Master Distiller, is also going.
• 1:51:05
  Speaker 2: I mean, I had one pour, and what is this?
• 1:51:09
  Speaker 2: And one more person and that's Lauren Patz.
• 1:51:12
  Speaker 4: And one more person, and that's Lauren Patz.
• 1:51:14
  Speaker 4: She's the master blender for Redwood Empire whiskeys and she big shout out to her Big fan of hers she's doing some great stuff.
• 1:51:27
  Speaker 5: Yes, absolutely, and I talked with her for a good while and she let taste.
• 1:51:40
  Speaker 4: Uh, quite a few of her products and uh, and that's a brand I'm always trying to find and I don't have enough of it yeah and uh, you have some, like I say, we'd be in touch with her and definitely, uh, get her on sometime and uh love to talk with her and get her on the, get her on the podcast.
• 1:51:54
  Speaker 2: What did you say, Jeff?
• 1:51:58
  Speaker 5: I said you have some.
• 1:51:58
  Speaker 5: I have four different Redwood.
• 1:51:59
  Speaker 2: Empire bottles?
• 1:52:00
  Speaker 2: Oh, because I've never tasted it.
• 1:52:04
  Speaker 4: Yeah.
• 1:52:06
  Speaker 2: All right.
• 1:52:07
  Speaker 2: And last but not least, I thought that was the last- one Shout out to Candice Frosh, old Soul Distillery.
• 1:52:13
  Speaker 4: Oh, there's an Old Soul bottle.
• 1:52:14
  Speaker 4: You got Old Soul Distillery.
• 1:52:15
  Speaker 4: Oh, there's my old soul down there.
• 1:52:18
  Speaker 4: You got some old soul down there.
• 1:52:19
  Speaker 4: What the hell?
• 1:52:21
  Speaker 4: Candice is doing some great stuff down there at Old Soul.
• 1:52:27
  Speaker 4: I talked with her and like I say we'd get in touch with them down there at Cat.
• 1:52:36
  Speaker 4: Head.
• 1:52:36
  Speaker 4: Distillery is the name of it.
• 1:52:40
  Speaker 5: The state of Ohio did this pick just recently with Old Soul.
• 1:52:45
  Speaker 5: This is a single barrel that they brought in.
• 1:52:46
  Speaker 4: All right, the name of the distillery is Cat Head Distillery, but they put out Old Soul.
• 1:52:53
  Speaker 4: And, like I said, I've been talking to Candice for a little while Did you get that on video.
• 1:52:58
  Speaker 4: Very nice.
• 1:53:00
  Speaker 4: No, I didn't Okay.
• 1:53:01
  Speaker 4: All right, it got forward, so that proves that I did not believe you.
• 1:53:10
  Speaker 2: I just wanted to know if I was going to be able to put that up.
• 1:53:13
  Speaker 4: Oh, okay.
• 1:53:15
  Speaker 2: Not a problem, uh, okay.
• 1:53:18
  Speaker 2: So, ct, we're, we're counting on you to uh come down next year, because we missed you, that's for sure.
• 1:53:28
  Speaker 2: There's no doubt that you, when you're with us, you bring a certain aspect and excitement that we were missing.
• 1:53:37
  Speaker 2: I mean, oh, thanks.
• 1:53:40
  Speaker 5: I appreciate that you do, but I've missed you guys too.
• 1:53:45
  Speaker 4: Yep, yeah, and we.
• 1:53:46
  Speaker 4: You're just saying it because it's true.
• 1:53:50
  Speaker 2: What's really cool about the group being, you know, even having Carl down there Whiskey myself, nash but also when you're with us.
• 1:54:02
  Speaker 2: We're really starting to expand what we can do.
• 1:54:06
  Speaker 2: So coverage was much better because we were getting better at the coverage.
• 1:54:12
  Speaker 2: We're getting better at the coverage.
• 1:54:13
  Speaker 2: Actually, my cousin and his wife were down there and I got even coverage from them because I asked for it.
• 1:54:20
  Speaker 2: A little bit of we're going to have more PR going on and there's tons of people wanting to sponsor us.
• 1:54:30
  Speaker 2: Every day I'm getting people interested in doing something.
• 1:54:34
  Speaker 2: So, plus, the people in the industry know who we are.
• 1:54:39
  Speaker 2: I mean, just like Nick from a Bardstown bourbon company, we, you know he came right up and was like let's go, let's, let's go around and let's party a little bit and, you know, walked around with him.
• 1:54:51
  Speaker 2: So everybody's getting to know us more and we're getting more into the culture.
• 1:54:55
  Speaker 2: Not that we were out of it, but the more we get into the culture, the more we have the ability to cover what we want to bring to everybody.
• 1:55:06
  Speaker 2: And I just want to say we are eight, seven now.
• 1:55:12
  Speaker 2: It'll be six after tonight, days away.
• 1:55:15
  Speaker 2: Eight, seven now.
• 1:55:16
  Speaker 2: There'll be six after tonight, days away before.
• 1:55:17
  Speaker 2: I will have to even to qualify where this run started, almost, let's see, 24 days ago.
• 1:55:28
  Speaker 2: Yeah, glad you're tuning in this evening.
• 1:55:30
  Speaker 2: We just need about 200,000 more views on YouTube and we're going to be monetized on the premier monetization level.
• 1:55:41
  Speaker 2: So I've been pushing the hell out of that.
• 1:55:44
  Speaker 2: It's amazing how fun it is to fakely irritate people on YouTube.
• 1:55:54
  Speaker 2: But when you come back, when someone's snarky and you bring back the same amount of snarkiness people, not only do the people who were snarky come back at you, but there's other people who somehow think that they know how to do YouTube and they tell you that you're doing it wrong.
• 1:56:10
  Speaker 2: But until I started coming back at the snarky people, I was never close to this.
• 1:56:15
  Speaker 2: So I learned a lot over the last three months and we're going to be once we get monetized for YouTube.
• 1:56:20
  Speaker 2: There's a little bit of uh, you know money from YouTube, a little bit of money from you know, facebook, and then you throw in the sponsors and we seem to be getting closer and closer to being on our way and I look forward to 34 times on my 17 aliases tomorrow.
• 1:56:38
  Speaker 5: And wait till you get my bill.
• 1:56:42
  Speaker 2: There you go.
• 1:56:42
  Speaker 2: You're going to need more than CT.
• 1:56:47
  Speaker 2: I'm just going to tell you CT.
• 1:56:51
  Speaker 2: I was going to say something really nice about you, but not now you see what adam adam said on facebook.
• 1:57:00
  Speaker 5: He said ct was in kentucky making some before grain.
• 1:57:04
  Speaker 5: And that's because I told him when I was at old louisville that, uh, I mean it just got his new still on and so I was taking some pictures and video and I asked him if I could help put it together.
• 1:57:14
  Speaker 5: And he goes, oh yeah, let's put it together.
• 1:57:16
  Speaker 5: And I goes, oh yeah, let's put it together.
• 1:57:17
  Speaker 5: And I'm like, alright, what are we making?
• 1:57:18
  Speaker 5: He goes, what do you want to make?
• 1:57:19
  Speaker 5: And I go let's make some forgery, hell yeah.
• 1:57:25
  Speaker 2: So Amin got a still.
• 1:57:27
  Speaker 2: Yeah, he's got a pot still with a small cup.
• 1:57:32
  Speaker 5: That's not good.
• 1:57:33
  Speaker 5: Awesome, dude his.
• 1:57:38
  Speaker 5: His pastel is sweet too.
• 1:57:39
  Speaker 5: At the the belly of it says old louisville, right in the glass.
• 1:57:41
  Speaker 5: It's freaking awesome, is it, vendo?
• 1:57:43
  Speaker 5: That's cool.
• 1:57:44
  Speaker 5: Uh, don't know and I'm not going to answer that in case that matters, but I don't know exactly.
• 1:57:51
  Speaker 2: Okay, can I say I plead the fifth because I don't know, I'm just going to tell you Amin, not only did he win runner up for best in show and walk away with the best, with the gold for single barrel, but he, in my opinion, enjoyed the show.
• 1:58:14
  Speaker 2: The most he show, the most.
• 1:58:17
  Speaker 2: He had the most fun of anybody at the New Orleans Bourbon Festival.
• 1:58:24
  Speaker 2: I had fun, nash had fun, we had fun.
• 1:58:26
  Speaker 2: But Amin took it to another level.
• 1:58:29
  Speaker 2: That guy him and Macaulay were both really close, but Amin knew what he was doing.
• 1:58:38
  Speaker 2: He was just going to feel bad the next day.
• 1:58:40
  Speaker 2: Macaulay was going to float for another couple days on what the hell he was doing.
• 1:58:44
  Speaker 2: So either way, they both kicked ass.
• 1:58:48
  Speaker 2: They both had fun.
• 1:58:49
  Speaker 2: It was close.
• 1:58:50
  Speaker 2: So I would have given Amin the gold and I would have given the silver to Macaulay.
• 1:58:56
  Speaker 2: As far as the people who enjoyed that festival by far the most, so, okay, do you think that's it?
• 1:59:04
  Speaker 2: I mean nice one-hour and 57-minute podcast.
• 1:59:08
  Speaker 2: We've got to get those in every once in a while and everybody you know consistently on Facebook, people were coming and going.
• 1:59:15
  Speaker 2: We had a lot to cover.
• 1:59:17
  Speaker 4: I mean, it was just so much fun and I don't know what else we could say about it.
• 1:59:24
  Speaker 2: I mean you can't sit there and say the bourbon boom is over, because after going to that pub there is one more shout-out that I'd like to go because I got to meet Maggie Kimbrell.
• 1:59:39
  Speaker 4: I was able to cover Maggie Kimbrell's bourbon and cigar pairing 101, and I got to meet Maggie Kimbrell and actually have a cigar with her and drink bourbon with her and one of the coolest ladies.
• 1:59:56
  Speaker 2: I think, ct, we need to get a hold of Maggie and just have her do a cigar pairing with us, you know, because she would.
• 2:00:10
  Speaker 5: Do a podcast with her and just do it like we do this, but do it on a nice night, when we can all sit outside and do it we'll do a podcast where we go down meet her and we all together smoke a cigar Louisville.
• 2:00:27
  Speaker 2: I mean, maggie writes for whiskey.
• 2:00:31
  Speaker 2: They did the interviews for the Kentucky Bourbon Festival.
• 2:00:38
  Speaker 2: I think she writes for Whiskey Advocate.
• 2:00:42
  Speaker 2: American Whiskey.
• 2:00:43
  Speaker 5: Magazine.
• 2:00:44
  Speaker 5: Yeah, she's right out of.
• 2:00:45
  Speaker 2: Louisville.
• 2:00:46
  Speaker 2: I mean, I think we can really kill going down to Louisville yeah.
• 2:00:54
  Speaker 4: I think so.
• 2:00:55
  Speaker 4: I think that has to be my most favorite, and memorable moment of the festival was being able to set in at that event and being able to sit down and smoke a cigar with her and talk with her.
• 2:01:14
  Speaker 2: Well, nasco's day one okay, and it's misting.
• 2:01:18
  Speaker 2: It was raining on day one and it's upstairs, so it was under-attended.
• 2:01:24
  Speaker 2: But then it was so awesome that the next day was overbooked by nine.
• 2:01:31
  Speaker 2: Veach showed up.
• 2:01:33
  Speaker 4: Everybody showed up for it and you know Barbara was freaking out because it was they were trying to find another box of cigars.
• 2:01:43
  Speaker 4: Yeah, because, as Tracy explained, on the All the ultimate VIPs were able to attend and they started showing up for it.
• 2:01:51
  Speaker 4: Yeah, and that's how it got overbooked.
• 2:01:54
  Speaker 2: Right, right.
• 2:01:55
  Speaker 2: And, as Tracy said, a box of cigars is 25, so that was where they were cutting it off, but they had it had been booked up to 40 you know, but the first day it was underbooked and and Super Nash, being Super Nash, goes to that one.
• 2:02:17
  Speaker 2: I forget which one I went to, but I mean there were so many different ones.
• 2:02:20
  Speaker 2: But we're going to have Denny Potter on coming up and he definitely wants to be on the podcast.
• 2:02:27
  Speaker 2: I talked to him so I got to contact him.
• 2:02:29
  Speaker 2: There's so much coming up and I would say we are on our way and this is going to be something that coming on too.
• 2:02:39
  Speaker 2: Yeah, I mentioned that having dixon demin from 2xo.
• 2:02:45
  Speaker 4: Uh, I want to say, did you lock it in?
• 2:02:49
  Speaker 2: yeah, it's may 7th it is locked in and I said to him that I had the two we had the Kiowa blend and the Kiowa blend and the what was the other blend.
• 2:03:07
  Speaker 2: The Executioner.
• 2:03:09
  Speaker 4: The Tribute blend.
• 2:03:10
  Speaker 4: There you go, and the Gym of Kentucky.
• 2:03:16
  Speaker 2: The gym, the gym, once again the gym, gym, gym Gym.
• 2:03:23
  Speaker 2: Ever, since you had that dental work.
• 2:03:25
  Speaker 2: You can't say the difference between gym and gen Gym Gym.
• 2:03:31
  Speaker 2: You say when you gym and gem, when you say gem, it sounds like gem Jim.
• 2:03:37
  Speaker 2: You say when you Jim and gem, when you say gem, it sounds like gem Gem.
• 2:03:40
  Speaker 2: Ct doesn't know.
• 2:03:42
  Speaker 2: No matter what he says, he was telling me the gem of Kentucky.
• 2:03:49
  Speaker 2: It's got a diamond on it and it's the gem of Kentucky.
• 2:03:54
  Speaker 2: It's a single barrel, number 60.
• 2:03:55
  Speaker 2: You know what.
• 2:03:55
  Speaker 2: You know what Nash Sherry is a real gem and it's the gem of Kentucky.
• 2:03:57
  Speaker 2: You know what.
• 2:03:57
  Speaker 2: You know what Nash Sherry is a real gem.
• 2:04:01
  Speaker 4: Sherry is a real gem.
• 2:04:04
  Speaker 2: That's a CT.
• 2:04:04
  Speaker 2: Doesn't it sound like he's saying, gym, are you going to the gym?
• 2:04:14
  Speaker 4: Are you going to go work out?
• 2:04:15
  Speaker 2: at the be him it's what you say, either way anyways all right, my friend jim of kentucky all right, we need to end this.
• 2:04:26
  Speaker 2: This needs to end.
• 2:04:28
  Speaker 2: So I'm gonna stop recording.
• 2:04:30
  Speaker 2: Uh, as soon as I do the end of this, we're gonna let little steve-o take us out.
• 2:04:36
  Speaker 2: But, um, remember everybody wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 2:04:42
  Speaker 2: Uh, we are facebook, instagram, youtube and x.
• 2:04:45
  Speaker 2: Uh, please listen, like, subscribe and leave good feedback.
• 2:04:49
  Speaker 2: And also, uh, we are on all the major podcast formats Apple, iheart and Spotify, plus anywhere else you listen.
• 2:05:01
  Speaker 2: Remember good bourbon, good whiskey, good friends equals good times.
• 2:05:11
  Speaker 2: Drink responsibly.
• 2:05:13
  Speaker 2: Don't drink and drive that's what us responsible adults do and live your life dangerously.
• 2:05:22
  Speaker 2: Little Steve-O's going to take us out, all right.
• 2:05:26
  Speaker 2: Okay, what just happened.
• 2:05:34
  Speaker 4: Steve-O was taking us out.
• 2:05:38
  Speaker 2: Yes, oh, show me the way to the next whiskey bar.
• 2:05:47
  Speaker 2: Oh, don't ask why.
• 2:05:50
  Speaker 2: Oh don't ask why.
• 2:05:53
  Speaker 5: Show me the way to the next whiskey bar.
• 2:05:59
  Speaker 2: Oh, don't ask why oh don't ask why, for if we don't find the next whiskey?
• 2:06:08
  Speaker 5: bar.
• 2:06:09
  Speaker 5: I tell you, we must die.
• 2:06:12
  Speaker 5: I tell you, we must die I tell you we must die.
• 2:06:16
  Speaker 4: I tell you, I tell you, I tell you, we must die.