Latest / The Scotchy Bourbon Boys / Four Roses Master Distiller Brent Elliott's Limited Edition Barrel Strength Small Batch 2024 A Bourbon Journey with the Scotchy Bourbon Boys

Transcript

Four Roses Master Distiller Brent Elliott's Limited Edition Barrel Strength Small Batch 2024 A Bourbon Journey with the Scotchy Bourbon Boys · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Hey Scotchy Bourbon Boys, tiny here to tell you all about Rosewood Bourbons and Rye the bourbon that implicated Andy Dufresne in a double homicide he did not commit in the classic movie Shawshank Redemption, initially produced in California by General Distillers in the 1930s and originally called Lewis Hunter's Rosewood Bourbon.
• 1:19
  Speaker 1: Hunter's Rosewood Bourbon.
• 1:21
  Speaker 1: Master blender, jason Giles, has brought back Rosewood to you by purchasing plus contract distilling barrels of bourbon in Kentucky and Indiana.
• 1:28
  Speaker 1: Once they mature he ships them to Texas where he ages them for at least another summer in the Longhorn heat.
• 1:33
  Speaker 1: The Rosewood Contexian blend and the Rosewood single barrels offer a unique bourbon and rye experience.
• 1:40
  Speaker 1: Please drink responsibly and never drink and drive We'll be right back, but we're telling the truth.
• 2:21
  Speaker 2: Yeah, we're the Scotchie Bird boys Raising from hell and making some noise.
• 2:27
  Speaker 2: Yeah, we're the Scotchie Bird boys.
• 2:31
  Speaker 2: We're here to have fun and we hope you do.
• 2:35
  Speaker 2: We're here to have fun, yeah, yeah.
• 2:59
  Speaker 1: Woo, all right, welcome back to another podcast of the scotchy bourbon boys.
• 3:09
  Speaker 1: It's thursday night.
• 3:09
  Speaker 1: Uh, I believe it's october 17th.
• 3:11
  Speaker 1: I can't believe we're in october already.
• 3:13
  Speaker 1: Man, I am getting nailed up tonight every from everyone.
• 3:18
  Speaker 1: So, uh, I'm pretty sure let's see right now.
• 3:23
  Speaker 1: Um, I, I think we got the youtube.
• 3:26
  Speaker 1: Yeah, that's all working, everything's working.
• 3:29
  Speaker 1: Uh, that's that's super.
• 3:32
  Speaker 1: Um, man, wow, I can't believe it's october 17th.
• 3:37
  Speaker 1: We just came through, uh, kentucky, beginning of September, middle middle September, then the beginning of October, with Bourbon on the Banks.
• 3:47
  Speaker 1: This weekend we're headed off to the Ohio Craft Distillery Festival up in, I want to say, the Hemrick Farm in a little bit north of Columbus, and it's a fantastic event to showcase the craft distilleries.
• 4:10
  Speaker 1: Ohlq has a bottle store, so anybody in the Ohio area check out the Ohio Craft Distillery Festival this weekend.
• 4:18
  Speaker 1: You got to get up there because you get to basically see the best of what Ohio is producing in bourbon and whiskey and pretty much the last year was pretty cool.
• 4:30
  Speaker 1: I went with me and Ann Dimmick went down there from O-H-L-Q.
• 4:34
  Speaker 1: This year, ct and Rachel and my Rachel Roxy and myself are all meeting there.
• 4:43
  Speaker 1: It's a 12 to 5.
• 4:45
  Speaker 1: So I would say that we're going to be there about 1, 1.30 and hang out till 5.
• 4:49
  Speaker 1: So if you want to see us, we'll be there.
• 4:52
  Speaker 1: The Scotchy Bourbon Boys at the Ohio Craft Distillery this weekend.
• 4:57
  Speaker 1: We finished going last night.
• 5:00
  Speaker 1: My wife was supposed to go to.
• 5:01
  Speaker 1: Roxy was supposed to go with me, but she ended up delivering.
• 5:05
  Speaker 1: She's a midwife, so she ended up having a birth last night so I was able to go down myself at I believe it's called the House of Spirits.
• 5:18
  Speaker 1: Yes, and it's really a cool bourbon bar in Marysville, ohio.
• 5:25
  Speaker 1: Uh, you gotta check that out.
• 5:27
  Speaker 1: Uh, high-end, classic, really nice lounge outside.
• 5:33
  Speaker 1: I believe there's an area for you if you want to smoke cigars, and then they just have all.
• 5:38
  Speaker 1: And then we were up at the whiskey club up there their bourbon club that was up there and we did blind tasting.
• 5:46
  Speaker 1: Wendy from Penelope hosted us there.
• 5:49
  Speaker 1: It was a very cool, speakeasy kind of thing, a very unique event.
• 5:55
  Speaker 1: I had never been on an event like that.
• 5:57
  Speaker 1: The initial contact from Wendy was what are you doing?
• 6:01
  Speaker 1: October 16th, the night of?
• 6:02
  Speaker 1: And I'm just like I don't know what am I doing?
• 6:06
  Speaker 1: And she basically kind of gave us no information of what it was.
• 6:11
  Speaker 1: I mean, you knew that there was going to be stuff about Penelope, but it was fantastic.
• 6:17
  Speaker 1: There was really good food, good drinks, great bourbon, and then it also was all about the future of Penelope and what's about to happen in the state of Ohio and across the country, and it's just was a fantastic event, had a good time.
• 6:35
  Speaker 1: Ct and Rachel were there and we just had I mean, the food was great.
• 6:41
  Speaker 1: I mean first, first, you know you're talking, uh, they had these high-end deviled eggs fantastic.
• 6:46
  Speaker 1: And then, uh, this flatbed pizza, bourbon bacon kind of thing, delicious.
• 6:53
  Speaker 1: And then it was salmon, green beans and sweet potatoes, as far as the you know, and it that was amazing.
• 7:02
  Speaker 1: Uh, what, the food they put out there at the, uh, house of spirits was fantastic.
• 7:11
  Speaker 1: So, uh, you got to check that out in Marysville.
• 7:13
  Speaker 1: They got food, they got great bourbon, great bourbon selection.
• 7:16
  Speaker 1: Uh, if you want to go there and try something you haven't, it's there.
• 7:20
  Speaker 1: So, you know I highly recommend it.
• 7:23
  Speaker 1: But you know that was really kind of cool.
• 7:30
  Speaker 1: Tonight we're going to get to this, but I'm going to give my.
• 7:34
  Speaker 1: You know, right now, I know CT is doing something with his family.
• 7:37
  Speaker 1: You know they go out to dinner and whatever, and this is the week for that.
• 7:41
  Speaker 1: So he's going to dinner and whatever, and this is the week for that, so he's gonna try and jump in.
• 7:43
  Speaker 1: He has a sample of this but I don't know if he's gonna be able to make it.
• 7:47
  Speaker 1: Yeah, I mean, jennifer says it looked like a great event.
• 7:55
  Speaker 1: It was a fantastic event.
• 7:57
  Speaker 1: I mean, honestly, highly professional, perfectly done, played with your.
• 8:03
  Speaker 1: You know, we did this blind tasting that she basically completely um played with us.
• 8:08
  Speaker 1: As far as what we were tasting, we had no clue.
• 8:12
  Speaker 1: I mean, you're just trying to, you know, and I, you know she had from her collection, just on display, every bottle of penelope, the rio, anything that was kind of special, and whatever, um, tokia that I mean, she just had them all there for us to see.
• 8:28
  Speaker 1: We weren't drinking them all, but we didn't know what.
• 8:30
  Speaker 1: You know, that was just really a cool event.
• 8:32
  Speaker 1: But anyways, um, we got that.
• 8:38
  Speaker 1: So we got that out of the way, okay, so let's, let's give the the the plug.
• 8:43
  Speaker 1: Wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 8:49
  Speaker 1: Uh, feel free to be the first to release.
• 8:51
  Speaker 1: You were my first podcast.
• 8:54
  Speaker 1: It only feels right to be the first to release.
• 8:59
  Speaker 1: So, uh, you were like okay, there you go.
• 9:09
  Speaker 1: Um, yeah, that's very interesting.
• 9:12
  Speaker 1: Um, let me be um specific.
• 9:15
  Speaker 1: Jennifer, you were, we're talking me and jennifer brandt have just been talking back and forth on the messenger, so you're like saying you want me to say something tonight or you want to, or you actually want me to do something with you, to podcast about it later.
• 9:34
  Speaker 1: That's, that's a good question.
• 9:36
  Speaker 1: It's really kind of it's interesting.
• 9:39
  Speaker 1: The one thing that I love lately about the bourbon industry is exactly what kind of happens being up, being part of the industry and podcasting, but also being kind of like we are cool, you know, we're, we're, we're definitely um honest, we're just out to be positive and uh, live our lives uncut, unfiltered.
• 10:12
  Speaker 1: I mean, that's just what it comes down to, and so there's a lot of people in the industry that we've gotten to know, uh, we keep, we try not to um ever uh promote anybody in a bad way.
• 10:27
  Speaker 1: I mean, honestly, if, if we're promoting or drinking whiskey on this podcast, it's because we like it uh and or love it Uh.
• 10:38
  Speaker 1: You know, the sponsors that we have are the Spirit of French Lick and Whiskey, thief and Rosewood Bourbon and then also Alan Bishop.
• 10:48
  Speaker 1: It's not we don't.
• 10:51
  Speaker 1: We like the fact that they want to sponsor us, but we love what they do.
• 10:59
  Speaker 1: And then there's, there's was, um, the, when you're talking about chicken cock whiskey and Greg Schneider uh, greg Schneider's family to us and he, it just so happens, he makes some fantastic freaking bourbon on the on the on the side, that's a side note.
• 11:18
  Speaker 1: He loves bourbon, he makes good bourbon, but he's a friend and that's just really what it comes down to.
• 11:24
  Speaker 1: He's family, he's a brother and that's what the industry is about.
• 11:28
  Speaker 1: And so what's been happening a little bit, and I was talking, jason Calori of Mash Drum was at this event, this Penelope event, last night, and I was talking to him a little bit because we've been doing this now for about, I'm going to see what her, oh, we will send you a bottle for sure.
• 11:48
  Speaker 1: Oh, yes, that okay, I'm, I'm, I'm game, jennifer, I am game, but I'm talking to Jason Calori.
• 11:57
  Speaker 1: What happens is you meet these great people at these distilleries, you meet the ownership, you meet the people who are making the bourbon I log still Luca Mariano and Spirit of French Lick and all these different places that you go.
• 12:14
  Speaker 1: But I will tell you that and I was saying it right to Jason is that now that I've been doing this for five years.
• 12:32
  Speaker 1: Some of the people are leaving or they're going and doing something else.
• 12:36
  Speaker 1: Do that?
• 12:38
  Speaker 1: You realize how important people and family and friends are to bourbon, because it's kind of like when somebody leaves the place that you absolutely love the bourbon and you love the people, and that person leaves, it really feels, going back feels a lot different, not the same, and you're not as excited.
• 13:09
  Speaker 1: So it seems like when you're drinking the bourbon it's kind of like not the same and I don't know how to explain it.
• 13:19
  Speaker 1: I just have been experiencing it because that's been happening from time to time in the industry and you try.
• 13:27
  Speaker 1: Now I guess one thing's good, because where the one person leaves, they go to another place and you can follow them there and you get the same feeling because the person might be very good at what they're doing.
• 13:40
  Speaker 1: Yeah, it's just, it's a void.
• 13:44
  Speaker 1: You were excited and you promoted it and you loved every minute spending in the place and you just had a blast.
• 13:51
  Speaker 1: When you're in there it's not like a tour, I mean when you go in on a tour and you you know.
• 13:56
  Speaker 1: But when you're a podcast, the tours are fun too.
• 13:59
  Speaker 1: I mean you get to know the people in the industry and you love what they're doing.
• 14:03
  Speaker 1: So when it kind of changes, it does it just highlights why bourbon the bourbon is the glue, but it's not the reason why you love to sip and drink and enjoy and relax.
• 14:24
  Speaker 1: You're doing it with the people that you love and that is something that is spectacular in this industry and you just keep meeting so many people.
• 14:34
  Speaker 1: We're also with five.
• 14:36
  Speaker 1: It's kind of like, with five years of experience now and five years of friendships and meeting so many great people, that when you go to Bardstown or you go to Louisville or you're in Frankfurt for a bourbon on the banks, you see the people that you, but you can't see them all, I mean, and then you long to see the people that you saw and you met.
• 15:02
  Speaker 1: So it's really a great.
• 15:05
  Speaker 1: It reminds me of when I go back home to Wisconsin.
• 15:10
  Speaker 1: I've lived in Ohio now for 20 years and but when I go back home to Wisconsin I have family and friends to see, but it doesn't matter if I'm there for three or four days or a week.
• 15:21
  Speaker 1: I never could see everybody because I knew a lot of people there.
• 15:24
  Speaker 1: And it's the same thing now and the same feeling is that I don't like to disappoint family and friends, and I feel like sometimes, when I go down, I don't get to spend as much time with the people I would love to spend time with, because I'm spending time either doing the podcast or with other people, because we know so many people, but you keep your close people there.
• 15:48
  Speaker 1: So I guess that's the part of the podcast.
• 15:53
  Speaker 1: I wanted to wait at least 15 minutes to see if CT or Nash were going to chime in.
• 16:01
  Speaker 1: I I haven't, but they haven't.
• 16:04
  Speaker 1: So what I want to do right now, uh, what I'll do, uh, let's see.
• 16:11
  Speaker 1: So another thing I've been noticing at 60 is that 60 year olds should sit up, and I've been doing a lot of slouching.
• 16:19
  Speaker 1: So I've really decided that I have to keep consciously not slouching, and I was just slouching.
• 16:27
  Speaker 1: So, oh, what do we got here?
• 16:29
  Speaker 1: Why is the video paused?
• 16:32
  Speaker 1: Let me go see what's going on.
• 16:34
  Speaker 1: The YouTube video has paused.
• 16:37
  Speaker 1: I hate it when it does that, but it is a picture of me slouching and that usually, oh, oh, come on, really connect, reconnect.
• 16:59
  Speaker 1: There we go.
• 17:02
  Speaker 1: That should, hopefully.
• 17:06
  Speaker 1: That's it.
• 17:07
  Speaker 1: Let's hit play.
• 17:09
  Speaker 1: I should have done it.
• 17:10
  Speaker 1: Did we lose it?
• 17:12
  Speaker 1: Did we gain it?
• 17:13
  Speaker 1: Oh yeah, we got some more people back.
• 17:15
  Speaker 1: I don't know if let's see it should be reconnecting, is it?
• 17:22
  Speaker 1: Are we catching up?
• 17:23
  Speaker 1: Let me see.
• 17:24
  Speaker 1: Sorry for the technical difficulty, but that's just part of the running.
• 17:28
  Speaker 1: I'll get out of here really quick.
• 17:31
  Speaker 1: Hit the live.
• 17:32
  Speaker 1: All right, it seems like we're back up and running and we got, oh, decent amount of people now.
• 17:38
  Speaker 1: All right, there you go, we're back.
• 17:41
  Speaker 1: Sorry, hey Walker, if that happens again, let me know.
• 17:46
  Speaker 1: Either text my text, my phone, if that, not my business phone, my regular phone, that way I could see that it timed out.
• 17:54
  Speaker 1: I've got to pay attention to that more.
• 17:56
  Speaker 1: Sorry about that Decent amount of people on.
• 17:58
  Speaker 1: Thank you for rejoining.
• 17:59
  Speaker 1: I'm glad that we're back.
• 18:00
  Speaker 1: That was just weird.
• 18:02
  Speaker 1: Anyways, all right, so you didn't miss anything, because now we're going to talk about the four roses.
• 18:09
  Speaker 1: Um, limited edition small batch barrel, strength 2024 uh.
• 18:15
  Speaker 1: This bottle, folks, this bottle right here is a bottle that I have.
• 18:22
  Speaker 1: There's, there's, there's certain bottles you try and I would say you're trying to get, and ever since we met brent elliott uh at the first kentucky bourbon festival, which would have been 2021, wearing the scotchy bourbon boys and uh and had a good, he gave us a pour of this at the festival and I was hooked, brent.
• 18:47
  Speaker 1: Brent had us hooked and brent's a really, really good guy, um, as down home as anybody in the industry, I mean, but they're everybody there's, I mean.
• 18:59
  Speaker 1: They all seem to have the same kind of tendency Work their butts off, understand what they're trying to do and get you good bourbon.
• 19:09
  Speaker 1: And when it comes to Four Roses, it's a very unique brand.
• 19:13
  Speaker 1: We were talking a little bit with all the different distillers there.
• 19:18
  Speaker 1: For the longest time it was made in Kentucky but shipped to Japan.
• 19:24
  Speaker 1: It was a Japanese brand and then when it came back it was Al, I believe Al Rosen.
• 19:31
  Speaker 1: No, no, let's see, I know.
• 19:35
  Speaker 1: Thank you, greg Schneider.
• 19:38
  Speaker 1: No, al Young.
• 19:41
  Speaker 1: I don't know why I say Al Rosen, because Al Rosen's a pitcher for the Cleveland Indians in the 50s.
• 19:48
  Speaker 1: But Al Young uh kind of brought the brand.
• 19:51
  Speaker 1: He brought it back um and did a bunch of stuff and uh, brent Elliott uh was hired to take that over and, like I said, brent does a great job.
• 20:03
  Speaker 1: He has a great background in uh, he was, uh, he, you know he wasn't a distiller, uh, he was working in other parts.
• 20:14
  Speaker 1: He's a chemist and uh, he understands, um, the distillation process.
• 20:19
  Speaker 1: But you, that wasn't his main thing and when he came on, uh, al helped him out, uh got them up to speed and uh um.
• 20:31
  Speaker 1: But the brand of Four Roses has different yeast strains and different mash bills that when you mix them all together it comes up to 10 different ways of putting together the mash bills and the yeasts.
• 20:55
  Speaker 1: That is reiterated on every bottle.
• 20:59
  Speaker 1: With obsk I mean I have the whole thing.
• 21:03
  Speaker 1: We're not going to go into the detail or ob ob se.
• 21:09
  Speaker 1: I mean there's all the different strains, there's the different uh, you know the label, the stands for all the different things that it stands for, but OBSK is the one match bill yeast strain that I love from Four Roses A lot of them.
• 21:28
  Speaker 1: The other ones are hot to me.
• 21:30
  Speaker 1: They're spicy, too much rye for me.
• 21:34
  Speaker 1: There's a lot of different things that go on, but the OBSK is just like right in my wheelhouse.
• 21:40
  Speaker 1: If I see a single barrel with OBSK on it, if it comes from the state of Ohio or it's at the distillery, I'm buying it, I love it.
• 21:48
  Speaker 1: If it's OBSK, I love it and I believe um on our first podcast with Brentiott and we're going to be doing another one where I'm just throwing it out here, it might be, um, a friday or a saturday morning, friday, uh, I think december, I want to say friday, december 13th, but that would be at three.
• 22:12
  Speaker 1: Three, he's got something till three, but we're trying to work it out, uh, to go down to four roses on a friday and uh, podcast with him again.
• 22:23
  Speaker 1: Uh, but we got to see him at the kentucky bourbon festival, um, talked with brent a little, uh, we talked about doing a podcast and then we told him we were going over to uh, the bottling plant, which is about 10 minutes from our Airbnb.
• 22:44
  Speaker 1: So at three o'clock in the morning we went to the bottling uh facility and we waited and we had no idea whether there was a lot of people, but we, it was in the middle of the night so you couldn't tell actually how many people were there.
• 23:04
  Speaker 1: It's funny because when I went the next morning into the parking lot, I imagined there were way more people than there were.
• 23:13
  Speaker 1: But getting there at 3 o'clock, anybody who got there before 4 am ended up getting a wristband.
• 23:19
  Speaker 1: Now, this bottle that I got their bottles are actually numbered and hand-numbered.
• 23:28
  Speaker 1: So I got out of 16,680 total bottles for the United States, this was bottle 10,037.
• 23:39
  Speaker 1: So there was a certain amount of bottles there.
• 23:41
  Speaker 1: They said 400 bottles or whatever.
• 23:44
  Speaker 1: I got a wristband and what happens at like.
• 23:48
  Speaker 1: We got there at three, at about four o'clock, they came through.
• 23:52
  Speaker 1: They were going through the parking lot.
• 23:53
  Speaker 1: They finally came to us.
• 23:54
  Speaker 1: We were thinking, well, we aren't going to get one, we're not going to get one, we aren't going to get one.
• 23:57
  Speaker 1: We got one.
• 23:58
  Speaker 1: So we went back.
• 23:58
  Speaker 1: The next morning of Saturday morning of Kentucky Bourbon Festival, we went back home, went to sleep a little bit, woke up at about 9 o'clock because the festival doesn't start until about noon.
• 24:08
  Speaker 1: We went over to Four Roses and picked up the bottle and it was amazing to me to be able to obtain this bottle.
• 24:16
  Speaker 1: This bottle is, um, like I said, when I got to taste it in 2021 with brent in the four roses tent at kentucky bourbon festival, I was um, very, very happy.
• 24:29
  Speaker 1: And then in 2022, I believe yep, 2022 we uh, the week of Kentucky Bourbon Festival, we did a podcast.
• 24:38
  Speaker 1: You can go back and see that on YouTube or listen to it on all the podcast formats with Brent.
• 24:45
  Speaker 1: It was, I believe you got to look for I want to say September of 2022.
• 24:51
  Speaker 1: 2022 it was the podcast leading up to the.
• 24:54
  Speaker 1: It could have, uh, it could have be october too, because when we came back, I was loading a lot of podcasts that I just didn't load them when we did them.
• 25:03
  Speaker 1: So, look, in september, october, 2022, you can see that pod or listen or see that podcast with brent and then also know that.
• 25:13
  Speaker 1: 2023 I was able to sample some and now I have my own bottle from 2024.
• 25:18
  Speaker 1: Now I do believe I gotta quickly get uh, this yep, uh.
• 25:30
  Speaker 1: Now, the other aspect of where I got to taste this 2024 this year was we were.
• 25:41
  Speaker 1: We went down to, uh, new Orleans bourbon festival.
• 25:45
  Speaker 1: Let me get back over here.
• 25:48
  Speaker 1: All right, we went to New Orleans bourbon festival and we went to the jack roses.
• 25:54
  Speaker 1: Um, master the jack roses, brent elliott uh, dinner at jack rose for bourbon.
• 26:04
  Speaker 1: Um, you know, for the new orleans bourbon festival, um, I got this awesome glenn karen.
• 26:10
  Speaker 1: It says four roses there, but it also says new orleans bourbon festival.
• 26:14
  Speaker 1: Really kind of a cool glenn.
• 26:16
  Speaker 1: So I'm going to use that.
• 26:18
  Speaker 1: But we got to talk to brent there too and eat, eat, a fantastic five course meal.
• 26:25
  Speaker 1: I mean the.
• 26:26
  Speaker 1: The chef for jack rose is the same chef who runs the kitchen table for the beams in Bardstown area or Claremont.
• 26:39
  Speaker 1: But we went to an event at Kentucky Bourbon Festival with Brent.
• 26:44
  Speaker 1: There it was called the Icons Dinner.
• 27:34
  Speaker 1: It had Brent Elliott, it had Rob and Bill Samuels.
• 27:39
  Speaker 1: It had Rob and Bill Samuels.
• 27:41
  Speaker 1: It had Roy and Bill Samuels.
• 27:42
  Speaker 1: It had Rob and Bill Samuels, it had Roy Sneely, it had Fred and Freddy no, and then it also had Steve Nally from Bardstown Bourbon Company.
• 27:53
  Speaker 1: So everybody was talking about it but Brent talked about it and we got to sample it again.
• 27:59
  Speaker 1: But now I have the bottle.
• 28:00
  Speaker 1: So I'm going to tell you on this that we are going to do quickly the old louisville.
• 28:10
  Speaker 1: Um, we're going to do the old louisville.
• 28:14
  Speaker 1: Sponsored barrel bashing rating of brent elli Elliott's limited edition small batch barrel strength.
• 28:26
  Speaker 1: Small batch barrel strength bourbon.
• 28:33
  Speaker 1: All right, so the barrel bashing system is based off of four categories the nose, the body, the taste and the finish.
• 28:42
  Speaker 1: The first two nose and body you can give up to a four, then the last two, which is the taste and the finish, you can give up to a five, totaling a total of 18 points.
• 28:56
  Speaker 1: But if one is exceptional you can give it a but up, up.
• 29:00
  Speaker 1: So a perfect score for the Scotchy Bourbon Boys is 19 of 18.
• 29:04
  Speaker 1: If there was other Scotchy Bourbon Boys here like tonight, if that would have been possible.
• 29:10
  Speaker 1: But I understand tonight is why it wasn't possible?
• 29:14
  Speaker 1: Because Super Nash would have been on, except for when he was in.
• 29:21
  Speaker 1: Super Nash was in the hurricane Helene and it knocked down a bunch of trees on his property.
• 29:27
  Speaker 1: They missed his house and everything but knocked his power out for a week.
• 29:30
  Speaker 1: He ran a generator and he used um gallons of water to um be able to you so he could use the bathroom.
• 29:41
  Speaker 1: It was a a full-time job plus his job and everything.
• 29:44
  Speaker 1: But they finally got internet.
• 29:45
  Speaker 1: They got power restored a week later and a week and a half later internet and telephone came back and he started.
• 29:53
  Speaker 1: But he had some a crew on Monday cleaning up his property, cutting down trees and whatever that had fallen, or branches or whatever.
• 30:01
  Speaker 1: Well, when they dropped one of the trees, uh, it hit his power line between his house and the power line.
• 30:08
  Speaker 1: He took the power, they took the power line down and ripped off phone cable and electricity off his house.
• 30:15
  Speaker 1: So it all had to be put back on and he didn't get it back up.
• 30:19
  Speaker 1: So tonight he's doing some business, that he had fallen behind, because when you don't have internet or whatever, you can't do invoicing and whatever.
• 30:26
  Speaker 1: That's very important.
• 30:27
  Speaker 1: So that's what super nash is doing tonight and ct um, he always is a opposite week and this is the week that he has a lot of stuff going on with family.
• 30:37
  Speaker 1: So tonight we are going once again.
• 30:40
  Speaker 1: We're gonna do this, do this, we're going to rate it, we're going to barrel, bash it, and a lot of times we add up the scores and divide by three or two or whoever's here, sometimes four.
• 30:51
  Speaker 1: But you want to know what's going to happen tonight.
• 30:53
  Speaker 1: My score is my score and this bottle is fantastic.
• 30:59
  Speaker 1: This bottle is fantastic.
• 31:00
  Speaker 1: I have to admit.
• 31:00
  Speaker 1: When I was pouring CT's sample so that he could participate, if he was going to be able to, I took a taste and I was impressed.
• 31:12
  Speaker 1: I love the whole bottle.
• 31:16
  Speaker 1: I love this batch.
• 31:18
  Speaker 1: What Brent does on this batch is amazing.
• 31:25
  Speaker 1: I opened it already and I can smell how awesome it is.
• 31:31
  Speaker 1: Let me, before I do that, let's read the back.
• 31:34
  Speaker 1: I do have the ability to do that.
• 31:36
  Speaker 1: Let's see the back of this bottle.
• 31:39
  Speaker 1: Here it is Vibrant, bright, unique.
• 31:42
  Speaker 1: On the back of this bottle here.
• 31:43
  Speaker 1: It is Vibrant, bright, unique.
• 31:43
  Speaker 1: This 2024 limited edition release is a symphony of lively flavors that captivate the sense with every sip Creamy vanilla, honey and brown sugar.
• 32:00
  Speaker 1: On the nose are followed by flavors of ripe berries and tangy citrus on the palate.
• 32:02
  Speaker 1: Intertwined are herbal notes and four roses, signature mellow spice to balance out the layers of complexity and sweetness, with a delicate finish for a four.
• 32:14
  Speaker 1: For a four that's for a pour that's ready to savor and enjoy.
• 32:19
  Speaker 1: Brent elliott, master distiller.
• 32:21
  Speaker 1: Yep, all right.
• 32:23
  Speaker 1: So what I want to say?
• 32:24
  Speaker 1: All right, so it's barrel strength, so straight bourbon whiskey 54.
• 32:31
  Speaker 1: So it's really a nice thing.
• 32:32
  Speaker 1: And let's, uh, hit this up and I'm like very excited because I'm gonna pour it into my four roses glass.
• 32:54
  Speaker 1: Here we go.
• 32:56
  Speaker 1: Decent amount, all right, we got that.
• 32:59
  Speaker 1: I'll put that right there, remember it.
• 33:02
  Speaker 1: It's Old Louisville Whiskey Company in Old Louisville.
• 33:06
  Speaker 1: Amin there does a fantastic job.
• 33:10
  Speaker 1: You got to stop in and see them.
• 33:12
  Speaker 1: The tours are amazing.
• 33:14
  Speaker 1: You get to get into barrels.
• 33:16
  Speaker 1: They have the whole thing that Whiskey Thief will have where you bottle your own, and it's just a really cool experience.
• 33:25
  Speaker 1: Amin works really hard.
• 33:27
  Speaker 1: He comes from a background where he was on the retail side of the spirits, of selling spirits, and he decided, as he was buying, that he would open a brand.
• 33:40
  Speaker 1: And Old Louisville, he was at the New Orleans Bourbon Festival, he was at the Kentucky Bourbon Festival and he was at the Bourbon on the Banks all places where we saw Brent Elliott and we've seen everybody.
• 33:53
  Speaker 1: Well, amin was there and he's a great guy and if you see him, make sure you eat lunch at Yummy Pollo, because that's one of the CT's favorite places to eat lunch.
• 34:05
  Speaker 1: All right, anyways, here we go.
• 34:08
  Speaker 1: So let me see.
• 34:10
  Speaker 1: Let's John, some of the great.
• 34:13
  Speaker 1: Okay, let's see where we're at.
• 34:14
  Speaker 1: All right, jennifer Brand 2021.
• 34:18
  Speaker 1: All right, here we go.
• 34:24
  Speaker 1: So this particular I'll put that there for now.
• 34:28
  Speaker 1: Is that a good place to put it?
• 34:31
  Speaker 1: Let's sugar, and there's a little bit of apple.
• 34:36
  Speaker 1: To me it's a little bit vanilla and maybe a little bit of toffee.
• 35:01
  Speaker 1: It's a very, very good bourbon nose.
• 35:05
  Speaker 1: It's fresh, I wouldn't say the apple flavor.
• 35:10
  Speaker 1: So when you smell a really, really crisp, sweet, delicious apple, it has that freshness and this basically on the nose.
• 35:20
  Speaker 1: I get that freshness.
• 35:23
  Speaker 1: I don't get no ethanol Tonight.
• 35:29
  Speaker 1: My dominant nose is on the left side.
• 35:33
  Speaker 1: Everybody has a dominant nostril where you can smell better out of it.
• 35:37
  Speaker 1: It changes from day to day, hour to hour.
• 35:40
  Speaker 1: I mean tonight the nostril is my left side, let's see.
• 35:49
  Speaker 1: Yep, there's a brown sugar with a little bit, like I said, of that fresh apple, maybe a candy cherry, maybe a candy cherry.
• 36:03
  Speaker 1: That's a really really.
• 36:04
  Speaker 1: I enjoy that nose a lot.
• 36:06
  Speaker 1: It's not there's no pepper or anything.
• 36:08
  Speaker 1: So a lot of times for me, four Roses, if it's not the mash bill that I like, I can pick up a lot of peppers, some dark black pepper and spiciness that I'm not a real huge fan of.
• 36:29
  Speaker 1: This has none of that on the nose.
• 36:30
  Speaker 1: No, in the glass, let's see.
• 36:33
  Speaker 1: Did I pour too much?
• 36:33
  Speaker 1: No, let's roll it Rolling.
• 36:41
  Speaker 1: Rolling around the bar, oh, I probably spilled a little on there, did I Not?
• 36:47
  Speaker 1: A drop it hit the bottle.
• 36:49
  Speaker 1: But you look at what it does and it sticks to the side and then I'm still waiting for it to start to form its legs.
• 36:58
  Speaker 1: Last night when we were there, ct started spinning.
• 37:03
  Speaker 1: I am not good at spinning, especially tonight.
• 37:08
  Speaker 1: I haven't tried to spin lately.
• 37:12
  Speaker 1: I mean, one of these times, maybe I 'll figure out how to do it, let's see.
• 37:17
  Speaker 1: No, he can just do it.
• 37:20
  Speaker 1: Knows what he.
• 37:20
  Speaker 1: It's kind of like um figuring, but it just nice feel in the glass.
• 37:29
  Speaker 1: There's no doubt about it.
• 37:30
  Speaker 1: Nice legs on it, let's see.
• 37:34
  Speaker 1: All right, let's give it a sip for the first time.
• 37:38
  Speaker 1: I'm gonna tell you if it still tastes like it did last night.
• 37:42
  Speaker 1: Wow, that's so good I had it spinning.
• 38:13
  Speaker 1: Anyways, let's see, we have this now in New Orleans.
• 38:21
  Speaker 1: We have this now in New Orleans.
• 38:23
  Speaker 1: I had this now in Kentucky Bourbon Festival at the Icons Dinner.
• 38:31
  Speaker 1: It's funny because there's two things I drank at the Icons Dinner.
• 38:35
  Speaker 1: Booker's is one of my favorite.
• 38:40
  Speaker 1: Um, there was my.
• 38:43
  Speaker 1: Booker's is one of my favorite.
• 38:44
  Speaker 1: So when they did it, we got to chase everybody.
• 38:47
  Speaker 1: We got to taste this small batch and cellar aged from the Samuels and Booker's, uh, the which, what do I see?
• 38:57
  Speaker 1: Oh, I've, it's the special batch of Booker's.
• 39:02
  Speaker 1: It just is.
• 39:02
  Speaker 1: Well, I think it's back here.
• 39:05
  Speaker 1: So I probably should be able.
• 39:07
  Speaker 1: The reserves, the bookers, the reserves that's actually dropping in the state of Ohio tomorrow, but that batch of I went back for more of the small batch, the seller aged and the reserve.
• 39:23
  Speaker 1: Okay, it was just phenomenal the small batch and the fact that we could have as much as we wanted.
• 39:33
  Speaker 1: Let's see, I could see.
• 39:40
  Speaker 1: Maybe, I don't know, there's too much brown sugar and cinnamon to me on the nose to be bubble gum, but I almost get it.
• 39:50
  Speaker 1: I can see what you're saying, walker.
• 39:52
  Speaker 1: Um, that's interesting what I just got a text which I have no idea is going on.
• 40:09
  Speaker 1: So, yep, all right.
• 40:13
  Speaker 1: So, anyways, that's interesting.
• 40:16
  Speaker 1: So let's go back to.
• 40:18
  Speaker 1: No, we want to go back to YouTube.
• 40:22
  Speaker 1: I got cut off a bit, are we?
• 40:25
  Speaker 1: I'm working?
• 40:26
  Speaker 1: Yep, all right.
• 40:27
  Speaker 1: So I get tons of vanilla and just baseball.
• 40:46
  Speaker 1: All right, tons of vanilla, tons of vanilla, tons of everything.
• 40:54
  Speaker 1: I'm going to.
• 40:55
  Speaker 1: I'll describe this as we go.
• 40:56
  Speaker 1: I'm going to rate it.
• 40:58
  Speaker 1: We all know what the barrel bashing thing is.
• 41:03
  Speaker 1: I'm going to hopefully, hopefully, that this batch, so the nose can give up to four, and I have to say that this nose is.
• 41:20
  Speaker 1: It shouts out bourbon with just flavor, and a lot of times when you get this nose, you get a lot, a lot of ethanol.
• 41:30
  Speaker 1: You get this nose, you get a lot, a lot of ethanol, no ethanol at all.
• 41:33
  Speaker 1: This is a really good nose.
• 41:36
  Speaker 1: Um, I don't think it's a, but up, up, but I give the nose a four.
• 41:42
  Speaker 1: So I'm gonna try.
• 41:44
  Speaker 1: I read let's just see, and then I'll just go.
• 41:50
  Speaker 1: Bam, bam, bam bam for a buddy at facebook, if you couldn't hear that.
• 41:55
  Speaker 1: Now the mouthfeel at 108.2.
• 42:02
  Speaker 1: Damn, that's good, it's, it's full cheeks upper.
• 42:19
  Speaker 1: You know both.
• 42:22
  Speaker 1: All palettes, front palette, medium palette.
• 42:25
  Speaker 1: Let's see what happens.
• 42:26
  Speaker 1: I don't know what to tell you.
• 42:35
  Speaker 1: Plus, it's creamy.
• 42:36
  Speaker 1: The mouthful is very silky, silky smooth, as Adam Sandler would have said.
• 42:51
  Speaker 1: Anyways, I have to give that mouthful of four, two for 108.2.
• 42:59
  Speaker 1: I've had a lot of 108.2s, but not all of them cover the whole mouth and you're getting a, the complete experience from this bourbon.
• 43:06
  Speaker 1: It's fantastic.
• 43:08
  Speaker 1: Um, four roses is known for being able to do that, but usually with a lot more black pepper and spice and rye spice.
• 43:15
  Speaker 1: So I'm gonna give it a four.
• 43:17
  Speaker 1: Bam bam, bam, bam four.
• 43:24
  Speaker 1: So we're eight of eight right now.
• 43:28
  Speaker 1: This is where the taste is going to be, the part of this that I get tons of vanilla.
• 43:43
  Speaker 1: I feel like this is vanilla ice cream with a touch of caramel.
• 43:51
  Speaker 1: I actually get the, the, the flavor of the feel, the mouthfeel.
• 43:59
  Speaker 1: That's why I gave it a four of ice cream.
• 44:03
  Speaker 1: I mean, it's got the mouthfeel, it's got the vanilla.
• 44:06
  Speaker 1: Now it's there for a and then, once you swallow down and it goes down, a lot of the side palate starts picking up a little bit of I want to say, leather, just a little bit.
• 44:26
  Speaker 1: So you get this ice cream social.
• 44:29
  Speaker 1: The know that you go for an ice cream social and it would be a scoop of vanilla and, uh, some caramel over the top you can taste the caramel, but then it goes to the cinnamony.
• 44:42
  Speaker 1: Um, it's not hard spice, I mean, it's just maybe an all spice there on the finish.
• 44:50
  Speaker 1: So on the taste, I'm going to have to say, because I absolutely love this bourbon, it's just crazy If you can get this bourbon, you need to get it the 2024, have a pour.
• 45:06
  Speaker 1: If you see it on the shelf, make sure you have them.
• 45:09
  Speaker 1: Give you a pour, because it's unlike anyone in the past.
• 45:14
  Speaker 1: I liked what he did before, but this is just my wheelhouse.
• 45:18
  Speaker 1: It's exactly what I want a bourbon to be.
• 45:21
  Speaker 1: So I'm going to give it a four, five With a ba-da-baa, ba-dop-a.
• 45:33
  Speaker 1: So bam, bam, bam, bam, bam, ba-dop-a for a total of six on the category.
• 45:43
  Speaker 1: So right now, I've given this already 6 and 8, a 14, right, yeah, and I could give this up to a 5, which put me at 19 for a perfect bourbon.
• 46:12
  Speaker 1: But I would have to say, if there's one thing that this does normally is the finish, it doesn't do it exceptional.
• 46:24
  Speaker 1: It's a good finish.
• 46:25
  Speaker 1: There's no doubt about it.
• 46:27
  Speaker 1: There's no doubt about it.
• 46:33
  Speaker 1: All right, let's see how long it is.
• 46:42
  Speaker 1: It's medium, yeah, it's over.
• 46:49
  Speaker 1: It's a medium finish, finish, not a long finish, not um, but it's not a bad finish.
• 46:57
  Speaker 1: Like I said, it's got notes of cinnamon, um, some allspice, maybe a little cherry.
• 47:07
  Speaker 1: You know what I'm picking up actually on this, uh is a cherry tootsie pop um flavor at the end, not a cherry like um cough medicine, but that tootsie pop feeling of that cherry and that's what it finishes with.
• 47:23
  Speaker 1: So maybe brent was looking for an ice cream sundae with caramel with a cherry on top.
• 47:31
  Speaker 1: He kind of got close to it.
• 47:34
  Speaker 1: I mean, I'll get a cherry Tootsie Pop finish.
• 47:37
  Speaker 1: It's kind of cool.
• 47:39
  Speaker 1: You do an ice cream sundae, put a little caramel on and then drop a Tootsie Pop on top.
• 47:43
  Speaker 1: That would be interesting.
• 47:44
  Speaker 1: But I will give the finish because it's just not long enough for me to be a five.
• 47:51
  Speaker 1: So I have to go down one on this finish because it's a good finish.
• 47:56
  Speaker 1: But I'm not going to penalize it.
• 47:58
  Speaker 1: But it's not one of those long, long, long finishes that you can get, and if they're spectacular, that's what we get.
• 48:06
  Speaker 1: A five with a butt up up, but one I'm gonna give a four for a finish.
• 48:11
  Speaker 1: I absolutely.
• 48:16
  Speaker 1: That's an 18 out of 18 folks.
• 48:18
  Speaker 1: I absolutely love this finish and uh, old louisville whiskey company.
• 48:26
  Speaker 1: Sponsor of the scotchy bourbon boys.
• 48:30
  Speaker 1: Barrel bashing uh episode or barrel bashing rating system that we do once a week uh, one thing I could tell you coming up um, so that was an 18 out of 18.
• 48:44
  Speaker 1: Uh to him could score uh, I just can't believe it tastes like this and I would at an 18 out of 18 for the scotchie bourbon boys.
• 48:53
  Speaker 1: There's not a lot of them, there's a lot of 16s, there's 15 17s, but 18 out of 18, it's exceptional.
• 49:01
  Speaker 1: I am I'm glad I got to be able to, um, be able to, you know, um, do do this with you guys tonight.
• 49:10
  Speaker 1: Uh, actually rate this.
• 49:12
  Speaker 1: The finish is long and in phases I almost got a tobacco leather, slow transition towards licorice.
• 49:20
  Speaker 1: In a while it falls away, then I get a fruitier flavor, that that's that cherry, but it's not to me as long as I would like the finish to be.
• 49:29
  Speaker 1: So anyways, anyways, but that score is great when we give something an 18 out of 18,.
• 49:35
  Speaker 1: I would absolutely suggest buying this bottle if you can.
• 49:39
  Speaker 1: But if I understand, it took me 2021, 22, 23, 24 years to be able to attain it, and I did it in the middle of the night and then went back, got a wristband and went back the next morning, so I was so happy to get this.
• 49:54
  Speaker 1: I'm so happy to be trying this for you guys.
• 49:58
  Speaker 1: Brent has been just spectacular.
• 50:00
  Speaker 1: Look forward to him, hopefully sometime in December, being on the podcast.
• 50:05
  Speaker 1: We're going to talk about this also and then also talk about the distillery and all the things that are happening down there.
• 50:09
  Speaker 1: About this also, uh, and then also talk about the distillery and all the things that are happening down there.
• 50:11
  Speaker 1: So that brings us to the end of the four roses.
• 50:16
  Speaker 1: Uh, you know what would you say?
• 50:20
  Speaker 1: Um tasting, uh, extravaganza.
• 50:24
  Speaker 1: Uh, I really like this one now, uh, we're in oct, so here's the thing that I'd like you all to do.
• 50:32
  Speaker 1: This is my decanter, which is a really cool decanter.
• 50:36
  Speaker 1: I got this for my birthday, for my wife.
• 50:38
  Speaker 1: She thought it would be cool.
• 50:40
  Speaker 1: I got this little topper, which funnel to fill your decanter.
• 50:48
  Speaker 1: Plus, it comes with they're down down there, but take my word for it comes with, uh, skeleton shot glasses.
• 50:59
  Speaker 1: I believe it came with two, four, six, eight of them.
• 51:03
  Speaker 1: But what I want you guys to do is, uh, if you get a chance, give me suggestions of what bourbon I believe.
• 51:13
  Speaker 1: Uh, uh, I believe.
• 51:16
  Speaker 1: Let's go to my calendar here.
• 51:19
  Speaker 1: Uh, here's the calendar.
• 51:24
  Speaker 1: I should I mean, I've been doing this for I don't know how many years and where is the number.
• 51:29
  Speaker 1: There it is.
• 51:30
  Speaker 1: So we are at October 7th.
• 51:34
  Speaker 1: Oh my god, let's try that again and pull that up.
• 51:39
  Speaker 1: Revert to sweat.
• 51:43
  Speaker 1: That's the dumbest.
• 51:45
  Speaker 1: All right, try again.
• 51:48
  Speaker 1: Try again.
• 51:50
  Speaker 1: Oh, here, it is all right.
• 51:53
  Speaker 1: So october 31st, which is actually halloween, will be our halloween podcast.
• 52:00
  Speaker 1: So I want everybody to tell me what they want me to put in for the holiday halloween bourbon podcast, what whiskey should be in my decanter.
• 52:12
  Speaker 1: I will accept, you can messenger me, you could talk to me, you could put you know whatever, but I want to know what should be in this really cool skeleton holiday Halloween decanter, because I'm going to put something in there for and I'll get it in there pretty quick, taking all of your suggestions.
• 52:33
  Speaker 1: So there we go.
• 52:34
  Speaker 1: It's kind of cool to have that and up and then we will be podcasting that night.
• 52:41
  Speaker 1: Look for that podcast.
• 52:43
  Speaker 1: This will be, I believe, fourth annual Halloween podcast that we did Super Nash.
• 52:50
  Speaker 1: We've had great costumes.
• 52:54
  Speaker 1: Last year year, uh, whiskey came on as me.
• 52:55
  Speaker 1: That was a pretty cool podcast and, uh, you know.
• 52:59
  Speaker 1: So look forward to that.
• 53:00
  Speaker 1: I was lucky enough to grab two more in rhode island last week in addition, the one at the distillery.
• 53:05
  Speaker 1: It's very, very nice, fast forward.
• 53:07
  Speaker 1: So, r, I'm glad that you were able to get one One, pink, black.
• 53:14
  Speaker 1: Okay, thanks for watching Randy tonight.
• 53:18
  Speaker 1: I appreciate that.
• 53:19
  Speaker 1: So, anyways, if anybody else were pretty much through it for a Thursday night podcast, I'm going to end our podcast, our recording podcast.
• 53:39
  Speaker 1: We're at 52 minutes.
• 53:40
  Speaker 1: Wow, that went quick, but let's finish that up.
• 53:44
  Speaker 1: But everybody on YouTube and Facebook, if you want to stick around, I will be around for a couple more minutes, so let's get the end of this podcast going.
• 53:55
  Speaker 1: Remember, everybody, let me get this set up first before I start my fun.
• 54:01
  Speaker 1: It's like what is going on.
• 54:05
  Speaker 1: What happened to my scotchy bourbon boys?
• 54:10
  Speaker 1: Is that it Right there?
• 54:12
  Speaker 1: It is All right.
• 54:13
  Speaker 1: We got that queued up, all right.
• 54:16
  Speaker 1: Everybody, remember good bourbon and good friends.
• 54:21
  Speaker 1: Good bourbon with good friends and family and equals good times.
• 54:27
  Speaker 1: Let's try that again.
• 54:29
  Speaker 1: I mean what the heck?
• 54:31
  Speaker 1: I've been saying this for so long.
• 54:32
  Speaker 1: How do I screw it up?
• 54:33
  Speaker 1: Remember everybody good bourbon equals good times with good friends.
• 54:37
  Speaker 1: Remember drink responsibly, don't drink and drive, and live your life uncut and unfiltered Little Steve-O's going to take us out.
• 54:51
  Speaker 1: Yes, yes.
• 54:59
  Speaker 1: All right, let's see what's going on.
• 55:00
  Speaker 1: Why would that?
• 55:03
  Speaker 3: Here we go again, there we go, don't ask why Show me the way To the next whiskey bar.
• 55:21
  Speaker 3: Oh, don't ask why.
• 55:35
  Speaker 3: Oh, don't ask why.
• 55:38
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 55:46
  Speaker 3: I tell you we must die.
• 55:49
  Speaker 3: I tell you, I tell you, I tell you we must die.
• 55:55
  Speaker 3: All right,