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Dead Sea Whiskey: Israel's Bold Innovation APEX · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:52
  Speaker 1: We'll be, we do, we're drinking every brew and man.
• 2:25
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:28
  Speaker 2: Yeah, we're the Scotch and Burnin' Boys Raisin' some hell and makin' some noise.
• 2:36
  Speaker 2: Yeah, we're the Scotch and Burnin' Boys.
• 2:39
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:44
  Speaker 2: We're here to have fun, yeah.
• 3:10
  Speaker 1: All right, Welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight.
• 3:17
  Speaker 1: Here tonight and this is our special every other month Whiskey Without Borders episode with the Whiskey Doctor.
• 3:30
  Speaker 1: Welcome there, Doc.
• 3:34
  Speaker 3: Good to be here.
• 3:35
  Speaker 3: Yes, we are sharing tonight a whiskey from Israel.
• 3:40
  Speaker 1: Yeah, and this should be pretty cool.
• 3:42
  Speaker 1: We've got it there.
• 3:43
  Speaker 1: But first off, remember wwwscotchybourbonboyscom for all things, scotchy Bourbon Boys.
• 3:49
  Speaker 1: You got our merchandise of our T-shirts and our glens Check that out.
• 3:54
  Speaker 1: And then also our bios.
• 3:56
  Speaker 1: And then also we are on Facebook, youtube, instagram and X, along with Apple iHeart and Spotify, and no matter how you watch us or listen to us, make sure you like, listen, comment, subscribe and leave good feedback.
• 4:10
  Speaker 1: That was one of the better ones.
• 4:13
  Speaker 3: That's important.
• 4:14
  Speaker 3: That really helps get the word out to other people.
• 4:17
  Speaker 1: Yes for sure, sure.
• 4:18
  Speaker 1: So one of the things that I like about the whiskey without borders is it just starts to what would you say.
• 4:29
  Speaker 1: It brings up what would you?
• 4:35
  Speaker 1: Our diversity of whiskey, and that's one of the cool things about the Scotchie Bourbon Boys People always ask Scotchie we were actually.
• 4:40
  Speaker 1: I wanted to talk with you, doc, about we were out on in Chicago last weekend, last Saturday night, with Martin Duffy who, as you know, doing with Whiskey Without Borders was extensive.
• 4:53
  Speaker 1: Did you pick up or taste anything that you know?
• 5:11
  Speaker 3: One thing that was really interesting is because we kind of asked him to help us find a few to taste and he brought out some really good scotches, but then toward the end he had us try something that was totally unique.
• 5:26
  Speaker 3: I'd never had anything like it before and it was actually a lebanese whiskey and we will be looking at that here on the on the show sometime.
• 5:36
  Speaker 3: It's, it's crazy good.
• 5:38
  Speaker 3: Yes, what was picked up?
• 5:40
  Speaker 3: Bottles of it, so we we'll be sharing it around for tastings and that's.
• 5:45
  Speaker 3: You know, he wasn't just limited to Scotch or he wasn't just limited to Irish whiskey.
• 5:51
  Speaker 1: No, not at all, a little bit about all of it.
• 5:53
  Speaker 1: He knows Irish Scotch, he knows all single malt whiskey was his thing.
• 5:59
  Speaker 1: He worked for a distributor and, as you know, if you work for a distributor, you're usually doing multiple brands across, not always Like if you might be the scotch expert for a distributor or a single malt, but you're still going to work the other brands, because that's just how this works.
• 6:18
  Speaker 1: So, yeah, that's one thing.
• 6:23
  Speaker 1: Uh, before you came along, doc, it was like we, uh, we pretty much held out for one or two with with uh, with martin duffy and an irish whiskey, and then that was pretty much that was.
• 6:41
  Speaker 1: That was the extent of it.
• 6:42
  Speaker 3: So, uh, now that you've written, john rick grabbed a bottle of that also.
• 6:48
  Speaker 3: He made the comment here.
• 6:49
  Speaker 3: He says the lebanese whiskey's the bomb.
• 6:51
  Speaker 3: So just you know, if martin duffy tells me you're gonna like this, I don't even have to question it.
• 6:56
  Speaker 3: Just it's, it's gonna be there.
• 6:58
  Speaker 3: You know, and Bob was in on that too.
• 7:01
  Speaker 3: Not just Martin, but Bob was in on helping us find stuff.
• 7:04
  Speaker 3: Bob is the manager of the restaurant we ate at Green.
• 7:08
  Speaker 1: Post the Green Post in Lincoln Park.
• 7:11
  Speaker 3: We talked about that on Tuesday, so we don't need to to really go about that anymore.
• 7:16
  Speaker 3: We did want to make sure that y'all knew that Bob was in on that too.
• 7:19
  Speaker 1: Right, right, and the restaurant was fantastic.
• 7:22
  Speaker 1: I mean, we're always going to give a shout out for good food.
• 7:24
  Speaker 1: You just got to, absolutely All right.
• 7:27
  Speaker 1: So this bottle Apex M&H which you said whiskey, distillery, milk and honey, right, milk and honey, but it's got the logo is what Toro, a bull.
• 7:50
  Speaker 3: Basically, yeah, it's a bull.
• 7:51
  Speaker 3: One thing I read made the comment that not only is it a bull, it also has this one, doesn't this one's silver, and one of them it was orange and black, so it reminded him of a bumblebee coloring.
• 8:05
  Speaker 3: I think you can see that orange on your box too, or?
• 8:09
  Speaker 1: is that silver?
• 8:10
  Speaker 1: Yeah, it's got some there, so I'm gonna pull this baby out.
• 8:15
  Speaker 1: Nice bottle.
• 8:17
  Speaker 1: As far as information goes, I know you have some information and I have some information.
• 8:27
  Speaker 1: Let's drop the box down.
• 8:32
  Speaker 3: Yeah, the box actually has a little discussion in it, a little information on it.
• 8:37
  Speaker 3: It's you know.
• 8:38
  Speaker 3: It talks about the aroma being dried fruit and potpourri.
• 8:42
  Speaker 3: I got.
• 8:43
  Speaker 3: Well, hold that off.
• 8:44
  Speaker 3: You know it talks about the aroma, the dried fruit and potpourri.
• 8:45
  Speaker 3: I'm gone.
• 8:45
  Speaker 3: Well, hold that off.
• 8:46
  Speaker 3: It also talks about pipe smoke with a hint of rose petals.
• 8:49
  Speaker 1: Yeah, you can give those out, but we got to give our own because this is the we will be doing the old Louisisville barrel bottle breakdown of apex.
• 9:03
  Speaker 1: So it is actually called the dead sea right.
• 9:10
  Speaker 1: This is the dead sea uh version what they actually what they got.
• 9:16
  Speaker 3: They've got several different um, give me just a second.
• 9:19
  Speaker 3: Then it's several different options.
• 9:26
  Speaker 3: They've got MH Classics, they've got their Element Series, their Art and Aircraft Series, their Apex Series, which is the one we're looking at, and then they've got Gen also, and each series is slightly different.
• 9:38
  Speaker 3: The Apex Series that we're looking at actually has three different.
• 9:45
  Speaker 3: It's got single casts, it's got small batches and it's got their Terroir series, which is where we are, and the Terroir has the Dead Sea, along with several others.
• 9:56
  Speaker 3: It's got the Dead Sea, the Jerusalem Mountains, the Negev Desert and the Sea of Galilee.
• 10:08
  Speaker 3: So it's got four different places that they've actually had this whiskey being aged, so they said the Dead Sea.
• 10:19
  Speaker 1: This single malt is the first ever whiskey aged in the lowest place on Earth, the Dead Sea, with temperatures climbing as high as 50 degrees Celsius.
• 10:30
  Speaker 3: That's 124, almost 124 degrees Fahrenheit.
• 10:34
  Speaker 1: This whiskey is as strong and intense as the climate it was matured in.
• 10:39
  Speaker 1: Now, this one was three years.
• 10:43
  Speaker 1: The distilling date was 2018.
• 10:47
  Speaker 1: The bottling date was 2020.
• 10:50
  Speaker 1: So 3-12-2018 to 2-9-2022.
• 10:58
  Speaker 1: And it was aged three years.
• 11:00
  Speaker 1: Batch 19, and it's 100.
• 11:04
  Speaker 1: This one is 111 proof.
• 11:07
  Speaker 1: 55.5 ABV.
• 11:13
  Speaker 3: Mine should be the same, because I bought them together.
• 11:16
  Speaker 1: It should yes, okay.
• 11:19
  Speaker 3: You're going to talk about the Terawan a little bit, but the fact that it's at basically the lowest place on Earth, that's almost 1,400, a little bit over 1,400 feet below sea level.
• 11:33
  Speaker 1: Yeah.
• 11:33
  Speaker 3: So that's going to have pressures on those barrels that you don't get in Kentucky, you don't get in Scotland, you don't get in Nepal, other places like that Nope.
• 11:47
  Speaker 1: I'm going to quick pour this up so it can breathe a little bit.
• 11:52
  Speaker 3: But with the temperatures going to 120 plus and that intense pressure, if they try to make a 10-year whiskey, they couldn't.
• 12:02
  Speaker 1: If they tried to make a 10-year whiskey, they couldn't.
• 12:04
  Speaker 1: No, the three years at that height is really putting some stuff right on there, I believe.
• 12:10
  Speaker 3: And the other two.
• 12:11
  Speaker 1: Something else that's interesting because it does get so hot and because there is so much pressure, they have a 25% angel share per year yeah, so if it's three years, you're talking 75 of the whiskey's gone, or they just have a lot of people that say they don't drink whiskey and they're just.
• 12:33
  Speaker 1: That's part of the angels share where they're, they're they're there.
• 12:37
  Speaker 1: That's how they do it.
• 12:38
  Speaker 1: They blame it on the angels.
• 12:40
  Speaker 1: That would be a.
• 12:41
  Speaker 1: They blame it on the angels.
• 12:42
  Speaker 1: That would be a good song.
• 12:43
  Speaker 1: Blame it on the angels, Anyways.
• 12:49
  Speaker 1: All right.
• 12:49
  Speaker 1: So, as everybody knows, I really, really like to get into the terroir.
• 12:55
  Speaker 1: I believe that's one part of whiskey that a lot of people just take for granted, of whiskey that a lot of people just take for granted, and this is based off of where you grow your grains.
• 13:07
  Speaker 1: Or the terroir is also where the trees are grown to make barrels.
• 13:14
  Speaker 1: It's all part of the environment, of what happens.
• 13:19
  Speaker 1: Like a lot of scotches in, you know there's, they're on islands, so a lot of the the barley being grown is being grown on the ocean.
• 13:31
  Speaker 1: So you have sea, you know salt water dousing the grain as it.
• 13:38
  Speaker 1: You know it's, it's foggy and whatever it brings it in off there, it's always constantly and that's going to affect the barley that you're making your single malt, opposed to growing it someplace else that's not on the ocean.
• 13:51
  Speaker 1: So that's like there's so much studies that go on to it.
• 13:54
  Speaker 1: But the Apex Terroir series is our exploration of how places shape whiskey, Inspired by the vision of the late Dr Jim Swan, who called our region a playground for innovation.
• 14:07
  Speaker 1: This release delves into the impact of climate on maturation, From shifting humidity and temperature to the influence of elevation.
• 14:17
  Speaker 1: Each location leaves a telltale mark on the whiskey through past maceration, creating a depth of character never explored before.
• 14:26
  Speaker 1: This is a new perspective on whiskey.
• 14:28
  Speaker 1: This is Whiskey Terroir, and I believe you gave nope.
• 14:34
  Speaker 1: That was it right?
• 14:36
  Speaker 3: Yeah yeah, I gave you two pages to look at.
• 14:38
  Speaker 3: I want to point out this is 100 malted barley, like a lot of the other whiskeys around the world are well, that's that's when you talk about single malts.
• 14:50
  Speaker 1: That's what it is.
• 14:51
  Speaker 1: It's just um.
• 14:53
  Speaker 1: A single malt is malted, barley uh grown and in the same season, in a specific time period, and then distilled and barreled.
• 15:07
  Speaker 1: That's how a single malt comes to fruition.
• 15:14
  Speaker 3: A lot of our bourbon folks may not know that barley is the single malt that's used, but it is and it makes an interesting flavor.
• 15:22
  Speaker 3: Is the single malt that's used, but it is and it makes an interesting flavor, and it's interesting how in different areas that flavor can come out quite differently.
• 15:28
  Speaker 3: They used bourbon barrels and they also used wine barrels and then they blend them to come up with this.
• 15:40
  Speaker 1: Well, so that brings us to our.
• 15:44
  Speaker 1: I think we're ready, are we not Sure?
• 15:47
  Speaker 1: So we are going to do our section.
• 15:51
  Speaker 1: It is the Old Louisville Whiskey Company Barrel Bottle Breakdown.
• 15:58
  Speaker 1: This is where Old Louisville Whiskey Company they sponsor us.
• 16:04
  Speaker 1: Amin there has a great experience.
• 16:06
  Speaker 1: You gotta look him up on the internet, call him up, set up a time to come there.
• 16:12
  Speaker 1: This is gonna be part of the Scotchy Bourbon Boys bus tour this year.
• 16:21
  Speaker 1: We're all gonna be going to Amin's, we're all going to be going to Amin's and we're also going to all be going to Whiskey Thief with the new location in Louisville, with Walter.
• 16:33
  Speaker 1: So that's really cool.
• 16:34
  Speaker 1: But the old Louisville Whiskey Company they don't release anything younger than seven years.
• 16:40
  Speaker 1: Amin is kind of like I would call him a mad scientist.
• 16:45
  Speaker 1: He's more like a man with a mission who understands whiskey.
• 16:49
  Speaker 1: If you've ever been with him, he's very knowledgeable.
• 16:53
  Speaker 1: He knows what's in all of his barrels and how he produces in the whiskey that comes out of there.
• 17:00
  Speaker 1: And what he has as far as a collection that he's able to put into bottles is quite astonishing.
• 17:07
  Speaker 1: You've got to check out the Old Louisville Whiskey Company in Louisville, kentucky.
• 17:13
  Speaker 1: And that brings us to the Old Louisville Whiskey Company Barrel Bottle Breakdown of 8-Packs.
• 17:20
  Speaker 1: There's four categories it's your nose, your body, your taste and your finish.
• 17:27
  Speaker 1: Scotches are well known because, well, this one's actually 111 proof, right, 55.5, I think it was 111 proof and honestly, most scotches, or single malts, reside at 80 proof.
• 17:43
  Speaker 1: So this is going to be quite unique in itself.
• 17:48
  Speaker 1: And then, but a lot of times scotches are fruitier, lighter whiskeys, and so how they get aged.
• 17:58
  Speaker 1: But I mean, if you're looking at the color of this one, there's a decent color on this, there's no doubt.
• 18:03
  Speaker 1: Uh, that probably comes from the aging happened in a used bourbon barrel.
• 18:08
  Speaker 1: So you know, we, you know, those are the kind of really cool things.
• 18:14
  Speaker 1: Um, robert Brown says hi, um, he's, uh, he's in, he's on a road trip to Locust Grove, virginia.
• 18:21
  Speaker 1: But each of the categories of nose, body, you can get up to four knocks, and then on the taste and the finish, you can get up to five knocks for a total of 18.
• 18:34
  Speaker 1: But if one of the categories is exceptional and only one, you can use it.
• 18:39
  Speaker 1: You can't do it to two.
• 18:41
  Speaker 1: You can give it an extra butt up, up, so you could.
• 18:45
  Speaker 1: The perfect whiskey.
• 18:46
  Speaker 1: You're going to get a 19 out of 18.
• 18:48
  Speaker 1: So here we go, are you ready?
• 18:53
  Speaker 3: there.
• 18:53
  Speaker 3: I'm a school teacher.
• 18:54
  Speaker 3: I don't give out 19s generally.
• 18:56
  Speaker 1: Well it's.
• 18:57
  Speaker 1: Sometimes there's that extra.
• 18:59
  Speaker 1: Actually, one time I gave out a 20 because I broke the rules and gave out two.
• 19:03
  Speaker 1: But up, ups.
• 19:04
  Speaker 1: But that's neither here nor there.
• 19:07
  Speaker 1: That was a fun podcast.
• 19:08
  Speaker 1: It was more done politically than it was done aesthetically.
• 19:13
  Speaker 1: Here we go, Look at that Rolling around in my Glen Got her perfectly cooked it coats, the it coats the glass.
• 19:30
  Speaker 3: There's a there's a thick coat, let's see it.
• 19:31
  Speaker 3: It looks like it would be a little oily.
• 19:33
  Speaker 1: Based on that yep, it looks like, based off that, it's got a nice body to it, that's for sure.
• 19:39
  Speaker 1: It still hasn't formed, it's still coated the glass like uh, like an oh.
• 19:46
  Speaker 1: Now it's starting to yep, though the the legs are extremely long as it starts to form the full length of the glass.
• 19:56
  Speaker 1: They're thicker.
• 19:58
  Speaker 1: Yeah, that's really nice, all right.
• 20:01
  Speaker 1: So the nose on this.
• 20:03
  Speaker 3: You know, when I think about the nose, I've got to remind myself that we are not nosing bourbon.
• 20:09
  Speaker 3: Well, yeah, you couldn't expect it to be.
• 20:11
  Speaker 3: I get more of the wine because it was also aged in wine casks.
• 20:16
  Speaker 3: I get a little bit more of that.
• 20:17
  Speaker 3: What type of wine casks the fruitiness from the red wine Do what?
• 20:19
  Speaker 3: What?
• 20:20
  Speaker 3: Aged in wine casks, I get a little bit more of that?
• 20:21
  Speaker 1: What type of?
• 20:22
  Speaker 3: wine casks the fruitiness from the red wine Do what?
• 20:25
  Speaker 3: What kind of wine cask, you know, I don't remember red wine.
• 20:48
  Speaker 3: I do remember that for sure, but I don't remember exactly which one an str, which is where they actually scrape the inside of the wine casks to get the char off of it.
• 20:52
  Speaker 3: Okay, that removes some of the cannons that you would have in that wine.
• 20:53
  Speaker 3: So they remove those by scraping it.
• 20:55
  Speaker 3: Then they re-toast it and then they re-char it to a char level four, an alligator char, and then they put it in there.
• 21:03
  Speaker 3: So you don't get as much of the wine as you might get if they didn't go through that STR process.
• 21:55
  Speaker 3: That tends to help.
• 21:59
  Speaker 1: Yep, let's see.
• 22:03
  Speaker 3: I pick up on the nose.
• 22:06
  Speaker 3: I pick up, almost like some of the Irish whiskies I've had.
• 22:11
  Speaker 1: Yes, that's because single malt is Irish okay.
• 22:16
  Speaker 3: I pick that up more than I pick up some of the scotches.
• 22:24
  Speaker 1: It doesn't really get too much into what's on the barrels they use.
• 22:31
  Speaker 3: No, it didn't there.
• 22:32
  Speaker 3: I got that information somewhere else.
• 22:34
  Speaker 3: I would have to remember where.
• 22:36
  Speaker 3: All right Um and I will blanch through this.
• 22:45
  Speaker 3: While you talk about the note, your perceptions on the nose a little bit.
• 22:53
  Speaker 1: They call it innovative spunk.
• 22:55
  Speaker 1: Let's take this off.
• 22:58
  Speaker 1: My nose instantly picks up the char.
• 23:04
  Speaker 1: It's got a nice sweetness.
• 23:08
  Speaker 1: I do definitely pick up the aspect of the red wine, but there's a smokiness on there.
• 23:20
  Speaker 1: That's not the kind of smokiness that happens in a, in a in a bourbon.
• 23:25
  Speaker 1: It's not not a char.
• 23:27
  Speaker 1: This is more like a peat, but not real bad.
• 23:33
  Speaker 1: But it's almost like Johnny Walker smokiness.
• 23:38
  Speaker 3: All right, I'm going to take a sip.
• 23:39
  Speaker 3: It just says red wine barrels, it doesn't say exactly which ones.
• 23:43
  Speaker 3: Mm-hmm.
• 23:55
  Speaker 1: Mm-hmm, there's a campfire kind of taste to this.
• 23:59
  Speaker 1: Surprisingly, scotch usually doesn't come with a hug.
• 24:03
  Speaker 1: This one comes with a hug.
• 24:13
  Speaker 3: That warmth goes right down All the way down.
• 24:15
  Speaker 3: Mm-hmm, feel it in my belly.
• 24:24
  Speaker 3: Yeah, I get just a touch of that peat also on the back of it, on the back end, not as much on the front end, but on the back end, and I'm not usually a big fan of peat, but this is not a fan at all.
• 24:39
  Speaker 3: This is a touch.
• 24:42
  Speaker 1: It's almost like ash.
• 24:43
  Speaker 1: There's a smoky ash taste On the Ooh.
• 24:51
  Speaker 1: Just got a little bit of pineapple.
• 24:54
  Speaker 1: That's interesting.
• 24:58
  Speaker 3: You get any blackberries.
• 25:01
  Speaker 1: No, let me see, it's more apricot, it's more apricot.
• 25:06
  Speaker 1: So if you're a single malt person who loves single malts, I really imagine this is like a well balanced nice.
• 25:22
  Speaker 1: Now what's the price on this?
• 25:26
  Speaker 3: depending on where you get it, somewhere $100, $ dollars.
• 25:29
  Speaker 3: So it's not cheap, no well think about it.
• 25:35
  Speaker 1: I mean think about the process.
• 25:37
  Speaker 1: It's being aged in the lowest place and in the, and in a harsh, harsh environment, lowest place below sea level, and then so there's got to be skill in this.
• 25:52
  Speaker 1: And then you know different barrel finishes on it and then I understand why they could put it.
• 26:01
  Speaker 1: They probably put it out at 111.
• 26:05
  Speaker 1: Proof is because you know the heat had to keep up that alcohol content.
• 26:11
  Speaker 3: You know and there I was reading at least their first batches.
• 26:19
  Speaker 3: They aged on a rooftop hotel, rooftop in Tel Aviv, so they were out in the elements.
• 26:26
  Speaker 3: The whole time gets hot there, so in Tel Aviv.
• 26:28
  Speaker 1: So they were out in the elements.
• 26:30
  Speaker 1: The whole time Gets hot there.
• 26:34
  Speaker 1: So all right, I think.
• 26:45
  Speaker 1: The nose there's a little bit of chocolate, there's a little bit of char now and there's a little bit of chocolate, there's a little bit of char now and there's.
• 26:52
  Speaker 1: So the nose does not match the taste.
• 26:56
  Speaker 1: It's a very different experience on both levels.
• 27:00
  Speaker 1: You know what I mean.
• 27:02
  Speaker 3: It's interesting, though the nose changed for me.
• 27:05
  Speaker 1: Yes.
• 27:07
  Speaker 3: From before I tasted it until after I put some in my mouth.
• 27:10
  Speaker 3: Once I'd had a little bit, the nose went way more buttery.
• 27:15
  Speaker 1: Yeah, and it's also.
• 27:17
  Speaker 1: There's a little bit of chocolate there and that's also because of how it sits in the glass, you know once it's in that glass.
• 27:24
  Speaker 3: Right.
• 27:25
  Speaker 3: It's almost that glass Right, it's almost, yeah, all right, so this is when I can't wait to go back to 10 minutes after I finished it and see what the glass, the nose on the glass, is once it's empty, and then all I'm getting?
• 27:44
  Speaker 3: I'm not getting any of that liquid and then all I'm getting?
• 27:48
  Speaker 1: I'm not getting any of that liquid.
• 27:50
  Speaker 1: So the chocolate cake incident uh, who is on YouTube said that they tried howler howler head over the weekend and really thought that was good stuff and it was cheap.
• 28:00
  Speaker 1: And then Shabazz Khan said, hi, so want to throw that out there.
• 28:06
  Speaker 1: But that's really funny because Hollerhead is a very unique flavored whiskey, that's for sure.
• 28:15
  Speaker 3: Alright, I tried an interesting flavored whiskey while we were in Chicago that I liked.
• 28:21
  Speaker 3: Everybody else thought it was crazy.
• 28:22
  Speaker 1: No, that is not whiskey.
• 28:24
  Speaker 1: No, malort is not whiskey, is it not?
• 28:27
  Speaker 1: What is it?
• 28:28
  Speaker 1: No, it's not.
• 28:29
  Speaker 1: It's its own thing.
• 28:31
  Speaker 1: You got to read about it.
• 28:32
  Speaker 1: There's a lot of stuff that is not whiskey.
• 28:35
  Speaker 1: It's definitely different.
• 28:37
  Speaker 1: Oh yes, Good.
• 28:42
  Speaker 3: I feel better if it's not whiskey.
• 28:43
  Speaker 3: It is not whiskey Good, it's just Malort it's.
• 28:47
  Speaker 1: Malort.
• 28:48
  Speaker 1: Other people make different versions of Malort.
• 28:51
  Speaker 1: I think it's got beer and some sort of oh my God, it's like you know, it's like kombucha, but the reason why you drink kombucha is because it's good for you.
• 29:05
  Speaker 1: Malort is not good for you, all right.
• 29:10
  Speaker 1: So if you want to go on the nose first, out of one to four, what are you thinking on this?
• 29:17
  Speaker 1: How many knocks on the barrel are we going to give this?
• 29:24
  Speaker 3: Remembering it's not bourbon, I would give it a three remembering it's not bourbon, I would give it a three.
• 29:36
  Speaker 1: So so, doc, the way I look at it is, I just look at each one on how well I like it.
• 29:39
  Speaker 1: Okay, it's just based.
• 29:41
  Speaker 1: It's not comparative, you know it's not a comparison.
• 29:44
  Speaker 1: Uh, now, the only you, only bodies usually have to do with how high of a proof it is.
• 29:52
  Speaker 1: You know what I mean.
• 29:53
  Speaker 1: But when it comes to taste and nose, it's like it's how much I like it.
• 29:59
  Speaker 1: It's like I look at it like different whiskeys, one's pizza and the other one's birthday cake.
• 30:05
  Speaker 1: You know what I mean.
• 30:06
  Speaker 1: There's dessert whiskeys, there's whatever, but I love pizza and I can rate pizza overall with birthday cake.
• 30:14
  Speaker 1: You know what I'm saying, just because it's not bourbon.
• 30:18
  Speaker 1: I love bourbon, don't get me wrong, and I don't hold anything against ryes because they're not bourbons.
• 30:26
  Speaker 1: Good for you.
• 30:27
  Speaker 1: But I don't like what I like.
• 30:30
  Speaker 1: So that usually comes down to where the rating comes in.
• 30:33
  Speaker 3: All right, let's still put this to the three.
• 30:35
  Speaker 1: All right Three.
• 30:36
  Speaker 1: Did you hear all three?
• 30:41
  Speaker 1: Absolutely All right, I fixed that problem finally.
• 30:45
  Speaker 1: Thank you, knobs, all right.
• 30:47
  Speaker 1: All right, I fixed that problem finally.
• 30:50
  Speaker 1: Thank you, knobs, all right.
• 30:53
  Speaker 3: Matt Russell made a comment earlier.
• 30:55
  Speaker 3: He said their bourbon cream is phenomenal as well.
• 30:57
  Speaker 3: I didn't see the previous comments to see whose bourbon cream he was talking about.
• 31:01
  Speaker 3: So, Matt, if you want to throw that back in the chat so we can see, just for my sake, I would appreciate that.
• 31:07
  Speaker 1: How is Super Nash?
• 31:08
  Speaker 1: Never mind, you're being tempted, all right, I honestly I think the nose is the strong point of this and from the start, the very first time, I just love it.
• 31:20
  Speaker 1: I love the chocolate, I love it's almost like a s'more without the graham cracker.
• 31:30
  Speaker 1: It's like if you just ate the marshmallow that was, it's like a burnt marshmallow chocolate, like you scorched the.
• 31:39
  Speaker 1: It's like your six-year-old grandson's version of what a marshmallow should be on a s'more, where he just catches it on fire and burns the ever-living crap out of it.
• 31:49
  Speaker 1: Not everybody did that.
• 31:51
  Speaker 1: I'm giving this nose a four.
• 31:56
  Speaker 3: Good.
• 32:02
  Speaker 1: Alright, it's my turn on the body.
• 32:04
  Speaker 1: I mean, it's not a four on the body, it doesn't quite touch your cheeks as much, but it pretty much covers a little bit of my right cheek and then it's a top, bottom underneath whatever.
• 32:29
  Speaker 1: So I'm going to give this body a three, and that's pretty good for a scotch.
• 32:40
  Speaker 3: In my opinion, what do you give in the body?
• 32:42
  Speaker 3: Well, I'm kind of leaning more toward the fork.
• 32:43
  Speaker 3: I really like it.
• 32:51
  Speaker 1: Okay.
• 32:51
  Speaker 3: Okay, just about perfect, all right.
• 32:57
  Speaker 3: That being said, are you counting the hug as part of the body or no?
• 33:02
  Speaker 1: No, the hug would be included in.
• 33:07
  Speaker 1: Some people included.
• 33:10
  Speaker 1: Or keep the hug they keep out, because it's like you're talking about Now.
• 33:15
  Speaker 1: We're going to go to taste and finish.
• 33:20
  Speaker 3: That's why I figured body's where it belongs.
• 33:22
  Speaker 3: Well, you could put it there I'm feeling it in both cheeks and just that, that nice warm feeling all the way down.
• 33:30
  Speaker 3: That's why I gave it the four.
• 33:32
  Speaker 1: Yeah, all right, you're up on taste.
• 33:34
  Speaker 1: You're up to five knocks.
• 33:37
  Speaker 1: I'm back off, sorry.
• 33:39
  Speaker 3: What Got to top this back off?
• 33:43
  Speaker 1: Top of the morning to you.
• 33:45
  Speaker 1: Cheers, cheers.
• 34:00
  Speaker 3: I'd say a three on the taste.
• 34:02
  Speaker 3: I have nothing against it at all, but it doesn't.
• 34:06
  Speaker 3: It's not the best I've ever had, but I certainly would never dump a glass of it.
• 34:12
  Speaker 1: A three out of five.
• 34:13
  Speaker 3: A five it a glass of it A three out of five.
• 34:15
  Speaker 3: A five It'd be a four if it's out of five.
• 34:16
  Speaker 3: Sorry.
• 34:20
  Speaker 1: All right, he gives it a four out of five, all right.
• 34:24
  Speaker 1: So there's an analogy If the nose is a chocolate on a marshmallow that's been burnt, the taste is you drop the marshmallow in the fire for a second and then you pull it out and eat it, so there's like an ash aspect to it.
• 34:48
  Speaker 1: So not that I think that it's bad at all, because this is what scotches so many people who love scotches the smokiness or that aspect of the peat or the smoke is so important to a scotch.
• 35:10
  Speaker 1: I never had one like this.
• 35:13
  Speaker 1: It's not off-putting, but I will go with a three on the taste.
• 35:18
  Speaker 1: Okay, which in my opinion, three out of five is still pretty damn good.
• 35:26
  Speaker 1: I agree.
• 35:29
  Speaker 3: Is somebody writing this down?
• 35:30
  Speaker 3: I've been writing these down.
• 35:31
  Speaker 1: We were both at seven and now I'm at 10, and you're at 11.
• 35:34
  Speaker 1: Right, so, all right, I go last.
• 35:39
  Speaker 1: On the finish.
• 35:40
  Speaker 1: I'm going to have to say the finish is similar to there's an aspect of pineapple on the finish that I really like.
• 35:59
  Speaker 1: I'm trying to see how long this is.
• 36:01
  Speaker 1: It's mid to long finish and sometimes I like to put the the hug.
• 36:09
  Speaker 1: If the hug remains, it's part of the finish for me and this has got a hug.
• 36:14
  Speaker 1: So I'm going to give this finish because it's got the pineapple on it.
• 36:19
  Speaker 1: It eliminates the whatever I will give it a four.
• 36:35
  Speaker 3: I think it would have a really delicate finish if it weren't for the hug.
• 36:40
  Speaker 3: It's just smooth and delicate and not super long.
• 36:46
  Speaker 3: I mean it's not short, but it's not super long.
• 36:49
  Speaker 3: Out of five, I think four is what I would go with also.
• 36:54
  Speaker 1: All right, so super long.
• 36:56
  Speaker 1: Out of five, I think four is what I would go with.
• 36:59
  Speaker 1: Also all right, so so out of 18, I ranked it 14 out of 18 and you ranked it 15 out of 18.
• 37:09
  Speaker 1: So so the Scotchy Bourbon Boys will give it a 14 and a half out of 18, which, when you're talking about Scotches, that we always go about I mean you're talking about this is Israeli.
• 37:22
  Speaker 1: There's not a lot of whiskey coming out of Israel, if I'm not mistaken, and I believe the distiller who's on, I got that.
• 37:35
  Speaker 1: Hold on, where did it go?
• 37:37
  Speaker 1: I want to see.
• 37:39
  Speaker 1: I think he's on here.
• 37:43
  Speaker 1: Let's see.
• 37:44
  Speaker 1: He was there.
• 37:49
  Speaker 1: I had it.
• 37:50
  Speaker 1: I don't like shining this in, okay he was there.
• 37:58
  Speaker 1: I had it.
• 37:59
  Speaker 1: I don't like shining this in.
• 38:00
  Speaker 3: Okay, I read about the distiller?
• 38:03
  Speaker 3: Did I read about him in the terroir?
• 38:05
  Speaker 3: I think you did.
• 38:08
  Speaker 3: You talked about Dr Swan, who was the original master distiller, but he has since deceased.
• 38:11
  Speaker 1: Yes, but this guy, guy, the new guy, is on the bottle.
• 38:14
  Speaker 1: That's where I saw him.
• 38:15
  Speaker 1: The new guy is Tomer L Goring head distiller.
• 38:23
  Speaker 1: Tomer, is it Tomer?
• 38:28
  Speaker 3: It's Tomer Goring, G-O-R-E-N.
• 38:31
  Speaker 3: Goring.
• 38:32
  Speaker 1: Yeah, he is the master distiller there and when you think about what he has taken over and what he's doing, it's pretty fantastic right.
• 38:42
  Speaker 3: You know what, if we were to take our score to 100, we would be at 80.55, which is pretty close to what other folks have been getting.
• 38:54
  Speaker 3: The other reviews I read gave it.
• 38:57
  Speaker 3: Most of them gave it in the eights.
• 39:00
  Speaker 1: It's a good.
• 39:00
  Speaker 1: It's a good, there's no doubt it is good and so good quality whiskey.
• 39:06
  Speaker 1: That wraps up the Old Louisville Whiskey Company's barrel bottle breakdown for tonight and honestly I really think that 14.5 score is a pretty damn good score for a single malt.
• 39:24
  Speaker 1: You know there's some.
• 39:28
  Speaker 3: A very.
• 39:28
  Speaker 3: Give your glass another.
• 39:29
  Speaker 3: We have to give your glint another nose.
• 39:31
  Speaker 3: Right now it's picked up the flavor that's a little bit more of a traditional flavor than I'm used to now.
• 39:43
  Speaker 1: Yeah, there's a, I mean the single malt, when you're just talking about malted barley as the.
• 39:51
  Speaker 1: And it's so cool, in my opinion, when you're dealing with single malts opposed to bourbons or ryes, when the that that when you're distilling something and when you distill that corn or you distill that rye or you distill that single malt, the flavors that happen within those barrels.
• 40:13
  Speaker 1: Now I understand why single malts buy those used bourbon barrels One.
• 40:21
  Speaker 1: You can't make more bourbon out of the used ones.
• 40:23
  Speaker 1: And then when you buy it it's going to pick up a little bit of that bourbon corn sweetness along with some of the caramelization that's within the barrel.
• 40:35
  Speaker 1: So there's an aspect of getting those bourbon barrels, of putting that bourbon flavor into scotch that scotch has always loved to do.
• 40:44
  Speaker 1: You know what I'm saying.
• 40:45
  Speaker 3: Yeah.
• 40:45
  Speaker 3: So you know, with their use in the red wine barrels and actually scraping them clean or shaving them clean to get some of that out and then re-toasting and re-charring to that really heavy alligator char If you ever watch how that's done?
• 41:04
  Speaker 1: so what they do Not the scraping no.
• 41:06
  Speaker 1: Well, what happens is they take the barrel, they disassemble it, disassemble all the staves.
• 41:14
  Speaker 1: They use the wood planer, plane off that top layer of char and then put the barrel back together.
• 41:26
  Speaker 1: If anybody's seen barrel making at the Kentucky Bourbon Festival, they'll have a barrel maker there.
• 41:33
  Speaker 1: They'll have a barrel, a guy who actually fixes barrels by taking them apart and putting a new stave in.
• 41:40
  Speaker 1: That happens all the time.
• 41:42
  Speaker 1: That skill is something that's pretty amazing and fantastic.
• 41:49
  Speaker 1: But, like I said, it's not like they go inside the barrel and together.
• 41:53
  Speaker 1: They actually will take it apart and reassemble.
• 41:56
  Speaker 1: And that's one of the coolest things about bourbon barrels or wine barrels or whatnot.
• 42:02
  Speaker 1: There's no glue involved.
• 42:03
  Speaker 1: It's like that oak that they use when they put it together and make those staves and push the wood together.
• 42:10
  Speaker 1: That way, in a tight way, where they pound down those staves and make that wood go together.
• 42:15
  Speaker 1: It forms an airtight lock.
• 42:17
  Speaker 1: But the chemical makeup of that oak, as greg schneider always tells us I think it's the tello the tellosis in there cause the the wood to form a seal.
• 42:29
  Speaker 1: That's why oak is such a great uh barrel making wood, whereas you don't get that with a cedar or pine or other uh, you know forms of wood.
• 42:45
  Speaker 1: So the fact that, um, and for a long time, the scotch industry and the single malt industry over the seas has been buying those used bourbon barrels, yes, they have, and that's been, you know.
• 43:04
  Speaker 3: It saves them money too, from having to buy brand new oak barrels or other barrels.
• 43:12
  Speaker 3: It saves them a lot of money and it recycles, which is good 100%, all right.
• 43:22
  Speaker 1: So let's talk a little bit about when you're going to be on next in a couple months.
• 43:26
  Speaker 1: What are we thinking You've got those.
• 43:29
  Speaker 1: We still have two more samples to go through.
• 43:31
  Speaker 1: What were you thinking that we were going to do?
• 43:34
  Speaker 1: Or were we going to try and get me a sample of the Lebanese?
• 43:41
  Speaker 3: I will bring you a sample of Lebanese at Bourbon Fest, so you'll have that.
• 43:46
  Speaker 1: Okay, that'll put us out another further away, right?
• 43:50
  Speaker 1: So what are you thinking?
• 43:52
  Speaker 1: Another further away, right?
• 43:52
  Speaker 1: So what are you thinking?
• 43:53
  Speaker 1: Well, I suppose it'll probably be.
• 43:57
  Speaker 1: We're talking right now, we're at the beginning of August, so beginning of October, but at the beginning, what are you thinking?
• 44:05
  Speaker 1: Give everybody a feeling of what we're going to be tasting, so they got time to find it.
• 44:13
  Speaker 3: You know, I don't know if they can find this one.
• 44:15
  Speaker 3: I hope they can.
• 44:16
  Speaker 3: The one we've got here is pretty easily found if anybody wants to get it.
• 44:22
  Speaker 3: The Apex, the one I'm looking at now, is Nestville Whiskey.
• 44:26
  Speaker 3: It's a Tetra Mountain Whiskey, tetra Mountains, and it is actually from.
• 44:35
  Speaker 1: Slovak Republic.
• 44:37
  Speaker 1: Slovak Republic Nestville whiskey.
• 44:42
  Speaker 1: That's cool.
• 44:43
  Speaker 1: I've never seen that bottle.
• 44:44
  Speaker 1: You basically gave me the sample, but that looks interesting.
• 44:49
  Speaker 1: Well, you've sampled it out and you've sampled it yourself, obviously.
• 44:55
  Speaker 3: I have, I cannot lie.
• 44:59
  Speaker 1: So you know, Doc, what do you think about it Like when you're, when you're tasting other whiskeys?
• 45:05
  Speaker 1: I know you're really where.
• 45:07
  Speaker 1: Before you got into bourbon, which is fairly recent, what were you into?
• 45:14
  Speaker 1: Scotches and single malts before that?
• 45:16
  Speaker 1: You know being, and everybody, um, doc is actually a doctor.
• 45:23
  Speaker 1: He is a retired dentist but he's earned that, but he also, uh, with this whole international things and his original, what would you say?
• 45:38
  Speaker 1: Your name on your presence on the Internet was the Whiskey Doctor, and so this just made sense to do this.
• 45:45
  Speaker 1: And we haven't formally thanked you for coming along on to the Scotchy Bourbon Boys.
• 45:54
  Speaker 1: We really appreciate it.
• 45:56
  Speaker 1: I loved spending time with you in Chicago.
• 45:59
  Speaker 1: You know, ted, who we met.
• 46:03
  Speaker 1: He's the airline pilot and you know how you go about searching for whiskey and meeting people.
• 46:14
  Speaker 1: Your skills of being a doctor throughout your career really come into play and it's great to have you on and we appreciate everything that you're doing.
• 46:27
  Speaker 1: And not only are you expanding the Scotchy Bourbon Boys to my vision, but at the same time, how you've come about is exactly something that we appreciate us to, and your knowledge of whiskey has been very, very helpful, especially when it, you know, in non bourbon aspects, and you know so.
• 47:01
  Speaker 1: Did you really get into other whiskeys before bourbon?
• 47:06
  Speaker 3: I've.
• 47:06
  Speaker 3: I come from basically the family that I.
• 47:12
  Speaker 3: I grew up in a dry county or my family's from a dry county in Arkansas.
• 47:17
  Speaker 3: I went to college in a dry county.
• 47:19
  Speaker 3: My dad drank beer, my mom didn't drink.
• 47:23
  Speaker 3: Um, I didn't drink until I probably had two beers until I was 25.
• 47:31
  Speaker 3: So I didn't really drink a lot, but occasionally, not for religious reasons, which a lot of people do.
• 47:38
  Speaker 3: But I don't believe in being a drunk.
• 47:41
  Speaker 3: But I don't think there's anything wrong with having an occasional drink if you're responsible about it.
• 47:48
  Speaker 3: But I got into scotch because a friend gave me a bottle of 16-year-old Glenmorangie which was just very, very, very good.
• 47:59
  Speaker 3: Before that most of the things I drank were in mixed drinks, cocktails, and I drank a fair amount of wine.
• 48:08
  Speaker 3: Growing up after college Didn't drink anything before probably age 25 other than those two or three years okay wine.
• 48:20
  Speaker 3: And wine led into scotch because of the fruitiness that you get in a lot of the scotches.
• 48:26
  Speaker 3: If you know, I'm not a fan of the real peaty scotches at all, but the highland scott highly scotches, like you know, the highland ones, like the glen morangy and some of the others, really liked that.
• 48:39
  Speaker 3: And then I um had a buddy bring me some vodka from mongolia.
• 48:44
  Speaker 3: So I've had that.
• 48:47
  Speaker 3: And then a friend of mine, one of my professors, because after I retired I did a doctorate in leadership, so I was at Georgia Southern and one of our professors who had been was our professor of administration.
• 49:07
  Speaker 3: Because I owned my own practices, I did administration.
• 49:10
  Speaker 3: He passed away, unfortunately, and he had a bottle of Blanton's on his shelf and his wife said does anybody here drink whiskey?
• 49:18
  Speaker 3: I said, well, I do.
• 49:18
  Speaker 3: Didn't drink a lot, but I had been known to have a Jack and Coke so I got given a bottle of Blanton's.
• 49:26
  Speaker 3: If you're going to start, that's not a bad first bottle to start on.
• 49:31
  Speaker 3: I know people knock it all the time no, no being a single barrel.
• 49:34
  Speaker 1: You know you got the bottle of startle.
• 49:35
  Speaker 1: I know people knock it all the time no, no, um being a single barrel.
• 49:36
  Speaker 1: You know you got the bottle of blantons and I'm hoping that your bottle of blantons and I obviously.
• 49:43
  Speaker 1: You know, in my opinion blantons is a hit or miss, it's like, and you probably hit, because I've got, I've got a blantons that I rated an 87 and I got a blantons that I got two, two um weeks earlier from that and I rated a 62.
• 50:03
  Speaker 1: So you know they could be hit or miss, but that's really kind of cool.
• 50:07
  Speaker 3: So yeah, well, I made.
• 50:08
  Speaker 3: I made um bourbon and coke with it, so it was fine as bourbon and coke of course it's a damn good bourbon and coke whether you hit or miss 67 or 87, and then after that, when I moved down to florida, I had more time on my hands and, um, I just started picking up different bottles and trying them and pretty soon I had what you see behind me.
• 50:38
  Speaker 1: That's a phenomenal story.
• 50:40
  Speaker 1: It just proves, and honestly, the thing that, as you know, the bourbon and the scotch and everything are great, but you really stick in it and it's obvious with you is the people that you meet.
• 51:00
  Speaker 1: You have a good knowledge of a lot of stuff.
• 51:04
  Speaker 1: I mean, you've been around to a lot of distilleries, a lot of craft distilleries, and there's lots more to go, but it's really kind of cool how you picked up.
• 51:22
  Speaker 1: You know, for me I would have to say my dad was a Jack Daniels drinker and I was drinking Jack at probably 13.
• 51:32
  Speaker 1: I'm not, you know that's.
• 51:35
  Speaker 1: We're talking about kids in the 80s and what we were doing Probably 13.
• 51:40
  Speaker 3: We're talking about kids in the 80s and what we were doing.
• 51:42
  Speaker 3: We are not condoning that.
• 51:44
  Speaker 1: No, no, I mean, for God's sakes, I graduated high school at 17.
• 51:49
  Speaker 1: So 9th, 10th and 11th, you know I was 13 when I was a freshman in in high school and had my first non grandpa or parent approved beer.
• 52:09
  Speaker 1: So and then, like I said, my dad was Jack Daniels and it was there.
• 52:14
  Speaker 1: Never was a time, where was a time where they let us just experiment.
• 52:17
  Speaker 1: So, unlike you, who really throughout your whole life or the bourbon life, that that's what it's about.
• 52:42
  Speaker 1: It's about people.
• 52:43
  Speaker 3: And that's exactly what it's about.
• 52:45
  Speaker 3: That's why I've been to over 100 distilleries, because I go to meet people Right.
• 52:50
  Speaker 3: I've shared with folks in the backest backwoods of southwest Virginia, appalachia distilleries that were just two or three years old, and I've shared with distilleries in New York City.
• 53:08
  Speaker 3: I haven't been there yet, but I've got a barrel from Kings County.
• 53:12
  Speaker 3: I'm going to go up and see those guys either this year or early next year.
• 53:16
  Speaker 3: Inner City Distilleries, one in Newark, new Jersey, back Country Distilleries in Texas and Georgia and Florida.
• 53:28
  Speaker 3: I went to one guy's distillery and he is retired military, also former CIA, I think, but I can't prove or disprove that Walked in he had.
• 53:41
  Speaker 3: It was, I think, a Colt 44 on his hip.
• 53:48
  Speaker 3: It's either a .357, like a Python, or a Colt 44 on his hip walking around his farm.
• 53:57
  Speaker 3: He grew all his own corn on his farm, grew his own oats and he made his own whiskeys right there and that's built his own still that he used.
• 54:07
  Speaker 1: Yeah, that's the coolest thing you meet different people.
• 54:09
  Speaker 1: Whiskey can be made so many different ways.
• 54:12
  Speaker 1: I mean you could go into Bill Samuel's office and Jesse James Colt 45 is hanging on the wall.
• 54:24
  Speaker 1: I mean, it's history.
• 54:26
  Speaker 1: Whiskey is history.
• 54:28
  Speaker 1: It's something that is cherished and preserved in its names.
• 54:34
  Speaker 1: Some go away and they come names.
• 54:35
  Speaker 1: It's some go away and they come back.
• 54:37
  Speaker 1: It's just it's history.
• 54:39
  Speaker 1: So it's a really kind of cool thing.
• 54:41
  Speaker 1: So thanks for sharing that.
• 54:43
  Speaker 1: We're going to basically end the audio podcast like we always do.
• 54:52
  Speaker 3: We'll finish up, I will tell you, I just poured a little of this and when you get into that it's going to be phenomenal.
• 54:59
  Speaker 1: I can't wait.
• 55:00
  Speaker 3: I cannot wait If you want to open your sample and try it.
• 55:04
  Speaker 3: I will get you more of the sample before, because I'll be seeing you in three weeks.
• 55:09
  Speaker 3: I'll just bring you more from this bottle All right.
• 55:12
  Speaker 1: So let's see, I think I got to go here.
• 55:15
  Speaker 1: Nope, I gotta get ready to.
• 55:19
  Speaker 1: Oh, that was not it.
• 55:21
  Speaker 1: That was very interesting.
• 55:24
  Speaker 1: What just happened, all right, so put that there.
• 55:27
  Speaker 1: All right, this should uh.
• 55:32
  Speaker 1: What just happened?
• 55:33
  Speaker 1: All right, I'm going to need the keyboard for that.
• 55:38
  Speaker 1: I learned a couple things.
• 55:40
  Speaker 1: Remember how I was?
• 55:42
  Speaker 3: Okay, it didn't work.
• 55:49
  Speaker 1: That is crazy.
• 55:50
  Speaker 1: Come on escape.
• 55:51
  Speaker 1: All right, so that's going to be.
• 55:56
  Speaker 1: Let's see what we can do here.
• 55:58
  Speaker 1: Nope, nope.
• 56:02
  Speaker 1: How did that?
• 56:05
  Speaker 1: What just happened?
• 56:07
  Speaker 1: All right, let's go to Apple Recent items.
• 56:16
  Speaker 1: Yeah, that's go to Apple Recent items.
• 56:17
  Speaker 1: Yeah, that's what I want.
• 56:18
  Speaker 1: Let's go to calendar.
• 56:21
  Speaker 1: Nope, that goes over there.
• 56:25
  Speaker 1: All right, so that was dumb.
• 56:26
  Speaker 1: All right, zoom, let's try it again.
• 56:31
  Speaker 1: Let's go to photos.
• 56:34
  Speaker 1: There we go.
• 56:35
  Speaker 1: I hit escape.
• 56:37
  Speaker 1: You know, last time it worked, and now let's see so, is that working?
• 56:49
  Speaker 1: No, all right, so I should be able to do it again.
• 56:52
  Speaker 1: We're good, we're trying to end this.
• 56:57
  Speaker 1: What is going on there?
• 57:05
  Speaker 1: It is All right, so we're going to come over here.
• 57:07
  Speaker 1: I'm going to hit this Window schedule.
• 57:14
  Speaker 1: All right, hit this Window schedule, all right, I should be able to like quit, ok, exit.
• 57:23
  Speaker 1: So that's the mail.
• 57:24
  Speaker 1: So I'm going to force quit.
• 57:26
  Speaker 1: Let's see if I can force Robert.
• 57:28
  Speaker 3: Robert Brown, if you're still on at Locust Grove, you're going to be pretty close to Fredericksburg.
• 57:35
  Speaker 3: If you get a chance to go over to Abraham Bowman Smith Distillery, you ought to head over that way.
• 57:41
  Speaker 3: Abraham Smith Bowman, I'm sorry, go over to Bowman Distillery if you get a chance, because that's in Fredericksburg.
• 57:47
  Speaker 3: You won't be more than an hour if that far away from it.
• 57:53
  Speaker 1: All right, so we're going to go back to safari.
• 57:57
  Speaker 1: This is safari, all right, there, that is.
• 58:05
  Speaker 1: So that's desktop one.
• 58:08
  Speaker 1: Oh there, that is that's what I want.
• 58:11
  Speaker 1: All right, we want safari, let's do safari and we're gonna go history guys, remember no matter what, drink responsibly oh, we're not finished, we're, you're, you're, we're not quite to that point.
• 58:28
  Speaker 1: All right, I want, I need my safari, I need.
• 58:33
  Speaker 1: Well, I lost the song and I don't know how I lost the song.
• 58:38
  Speaker 1: It was up when I started and all right, and I can't do that.
• 58:45
  Speaker 3: If you're going to sing it for us, let me have another drink real quick.
• 58:47
  Speaker 1: No, I'm not singing any songs, I just can't believe how it just disappeared.
• 58:52
  Speaker 1: You're saying it took me after the ball game.
• 58:54
  Speaker 1: You did great.
• 58:55
  Speaker 3: Yeah, I know that song you know nice that tenor, baritone voice.
• 59:00
  Speaker 1: You did fine.
• 59:00
  Speaker 1: You talked to my wife about that one Desktop one.
• 59:04
  Speaker 1: So we're just.
• 59:06
  Speaker 1: We lost desktop two, which had the song on that I looked on all night.
• 59:11
  Speaker 1: Okay, so if I go to here I should be able to.
• 59:18
  Speaker 1: Oh, there it is history.
• 59:19
  Speaker 1: Let's see if I can find it.
• 59:22
  Speaker 1: Yeah, I'm looking.
• 59:32
  Speaker 1: Wednesday oh, forrester, woodford Reserve what the heck is going on.
• 59:40
  Speaker 1: Tuesday let's see Middle West, middle West, about.
• 59:44
  Speaker 1: About Middle West.
• 59:45
  Speaker 1: We opened last closed, let's see what happens.
• 59:52
  Speaker 1: Nope, that was Facebook.
• 59:54
  Speaker 1: All right, we're just going to end it, All right.
• 1:00:00
  Speaker 1: Everybody, um, thanks for coming on.
• 1:00:02
  Speaker 1: Uh, remember wwwscotchiebourbonboyscom for all things.
• 1:00:07
  Speaker 1: Scotchie Bourbon Boys.
• 1:00:08
  Speaker 1: Uh, t-shirts.
• 1:00:09
  Speaker 1: Glen Cairns Uh, if you want, uh, message me on YouTube or Facebook and I can get those to you, or check out the website and order that and we can get it to you.
• 1:00:20
  Speaker 1: And then also Facebook, instagram, youtube and X and also get this from you yes, you can get that from us.
• 1:00:30
  Speaker 1: Talk to me about that.
• 1:00:31
  Speaker 1: And then also remember we are on Spotify.
• 1:00:34
  Speaker 1: Iheart Apple, but whether you listen to us or you watch us, make sure you like, listen, comment, subscribe and leave good feedback.
• 1:00:43
  Speaker 1: And remember good bourbon equals good times and good friends.
• 1:00:48
  Speaker 1: Make sure you don't drink and drive and you live your life uncut and unfiltered, but no one's taking us out tonight.
• 1:00:59
  Speaker 1: Good night.