Latest / The Scotchy Bourbon Boys / Five Irish Whiskeys One Blind Winner on St. Patricks Day

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Five Irish Whiskeys One Blind Winner on St. Patricks Day · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_07: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_07: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
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• 2:43
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• 2:50
  SPEAKER_07: Let that play out and everything.
• 2:53
  SPEAKER_07: Yep, there we go.
• 2:54
  SPEAKER_07: We'll flip it back around to our oh wow, I buried that baby.
• 3:00
  SPEAKER_07: Background.
• 3:01
  SPEAKER_07: That's one of the great things tonight.
• 3:03
  SPEAKER_07: We've got five Irish whiskies, and I am blinding them right here across the board.
• 3:10
  SPEAKER_07: I will move them in.
• 3:28
  SPEAKER_07: For everybody on YouTube, what you think which one you would which one you would pick.
• 3:33
  SPEAKER_07: I want to say I have no idea.
• 3:36
  SPEAKER_07: I I I it's I've never blinded Irish whiskey.
• 3:40
  SPEAKER_07: And we it's really kind of cool.
• 3:43
  SPEAKER_07: One of the Irish whiskies that we're gonna be, I'll talk a little bit about them, but I still want you guys to drop drop your guess into the chat and we'll see who wins.
• 3:52
  SPEAKER_07: I might have I might have something for someone tonight.
• 3:55
  SPEAKER_07: Who knows if I can contact you after you guess right who who wins this blind?
• 4:02
  SPEAKER_07: You know, that'll be great.
• 4:03
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• 4:09
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• 4:14
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• 4:16
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• 4:17
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• 4:22
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• 4:29
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• 4:33
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• 4:54
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• 4:57
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• 5:01
  SPEAKER_07: Make sure though, like, especially on YouTube tonight, if one of you guys wants to leave a super chat, super chats are really cool.
• 5:08
  SPEAKER_07: I read the super chats as they come across.
• 5:10
  SPEAKER_07: I just need to know that you're doing it.
• 5:12
  SPEAKER_07: And we watch the chats the whole time, and it's gonna be fun because I've never ever blinded any Irish whiskey.
• 5:21
  SPEAKER_07: Irish whiskey, I'm nowhere near the connoisseur of Irish whiskey as I am.
• 5:26
  SPEAKER_07: I'm more of a drinker of Irish whiskey than I am a connoisseur.
• 5:30
  SPEAKER_07: So this is gonna be really interesting tonight because we've got the five different things.
• 5:35
  SPEAKER_07: We've got Red Breast, which is a 12-year Irish whiskey.
• 5:41
  SPEAKER_07: I've got that.
• 5:43
  SPEAKER_07: Let's see, we got the official St.
• 5:46
  SPEAKER_07: Patrick's.
• 5:46
  SPEAKER_07: This is a St.
• 5:47
  SPEAKER_07: Patrick's Day podcast.
• 5:51
  SPEAKER_07: The winner of tonight's breakdown.
• 5:56
  SPEAKER_07: I am going to do the old Louisville barrel bottle breakdown of it.
• 6:00
  SPEAKER_07: So the winner gets to be broken down, and so that's gonna be kind of fun right there.
• 6:10
  SPEAKER_07: Let's see.
• 6:12
  SPEAKER_07: Poor one.
• 6:13
  SPEAKER_07: No, no, no.
• 6:14
  SPEAKER_07: Okay, so I wanted to get.
• 6:18
  SPEAKER_07: Ah, I didn't send those across, did I?
• 6:23
  SPEAKER_07: And I can't check that because it's not anywhere.
• 6:27
  SPEAKER_07: But so we've got the red breast 12 year.
• 6:30
  SPEAKER_07: And so let me quick, I'll throw on this and give it a whirl.
• 6:35
  SPEAKER_07: They tell you the taste of notes, one of the things that is so little.
• 6:47
  SPEAKER_07: Maybe I need some light.
• 6:49
  SPEAKER_07: I know I can give it, I can give it some light.
• 6:51
  SPEAKER_07: So we're we're getting to be experts here after all this time.
• 6:55
  SPEAKER_07: All right.
• 6:56
  SPEAKER_07: The nose, succulent exotic fruit with a little citrus, complementing deeper notes of dried apricots and salant saltana.
• 7:08
  SPEAKER_07: Saltana.
• 7:10
  SPEAKER_07: Infusion of assorted spices and toasted wood.
• 7:13
  SPEAKER_07: Tastes rich, fully rounded, and mellow with luscious fruit and spices, sweeten sweetness of vanilla and a touch of oak.
• 7:21
  SPEAKER_07: Finish satisfying long with sophisticated combination of fruit and spicy, slowly giving away to toasted oak then barley.
• 7:29
  SPEAKER_07: That is the red breast single barrel cast strength 12 year at 116.2 proof.
• 7:40
  SPEAKER_07: It's batch one number 22.
• 7:43
  SPEAKER_07: So that's what that Red Breast 12 is.
• 7:45
  SPEAKER_07: It's signed O'Gorman.
• 7:51
  SPEAKER_07: Ken Kevin O'Gorman.
• 7:53
  SPEAKER_07: And we got to meet him when I got this bottle.
• 7:56
  SPEAKER_07: It was really nice.
• 7:57
  SPEAKER_07: The Boa, which is the Irish single grain.
• 8:01
  SPEAKER_07: That one is this unique limited offering whiskey, is part of a series of collaborations between us at Boo Irish Whiskey and OHLQ.
• 8:09
  SPEAKER_07: This bottle contains a carefully selected single-grain bottle, bottled high-proof non-chilled filter with no added coloring, exactly as the barrel intended.
• 8:19
  SPEAKER_07: This special bottling is a unique marriage of single-grain whiskeys from freshly charred casks and Imperial Irish stout season casts.
• 8:29
  SPEAKER_07: Non-chilled, no added coloring, no added flavoring.
• 8:32
  SPEAKER_07: And this comes out at 122 proof.
• 8:36
  SPEAKER_07: Then you've got the for Cullen.
• 8:38
  SPEAKER_07: If everybody wants this 15-year-old Irish whiskey, is distilled from a mash of corn and malt, matured initially in first fill X bourbon barrels, and married with Madeira Cast finished whiskey.
• 8:50
  SPEAKER_07: This one is coming in at, I believe, one, I want to say it was 100 proof, but we'll see.
• 8:58
  SPEAKER_07: It says a 15-year-old Irish whiskey from a marriage that's vanilla notes combined with hazelnut, toasted caramel, and chocolate in this exquisite international Irish whiskey product of Ireland.
• 9:13
  SPEAKER_07: Was it on the back?
• 9:14
  SPEAKER_07: Let's see.
• 9:15
  SPEAKER_07: Did we get the I you know I went through on all these, I think it was right there.
• 9:21
  SPEAKER_07: Yep, there it is.
• 9:22
  SPEAKER_07: This one is 83 proof.
• 9:25
  SPEAKER_07: So that for Cullen 15 is 83 proof.
• 9:28
  SPEAKER_07: Then you got the black barrel, which is 80 proof, and this is a triple distilled whiskey charred for a rich, smooth taste.
• 9:38
  SPEAKER_07: Jameson Black Barrel.
• 9:39
  SPEAKER_07: A tribute to the legacy of charring barrels before filling them.
• 9:43
  SPEAKER_07: R.
• 9:44
  SPEAKER_07: Cooper's called it bringing the wood back to life.
• 9:48
  SPEAKER_07: Black barrel features the red and double charred barrel features.
• 9:55
  SPEAKER_07: Black barrel features charred and double charred bourbon barrels that deliver unique spiciness, vanilla sweetness, and nutty notes.
• 10:03
  SPEAKER_07: And this one goes out at 80 proof.
• 10:08
  SPEAKER_07: And then we've got the waterford, which is the cuvet coffee, coffee bottle.
• 10:16
  SPEAKER_07: This one is a hundred-proof.
• 10:19
  SPEAKER_07: And this one is we have distilled a veritable, avertible showcase of terroir, delivered natural flavors over a hundred single farm origins, each defined by that bigouling interaction of soil and microclimate.
• 10:37
  SPEAKER_07: The taste of place here we have brought together layer by lever, 24 of those origins, each a standalone distillation of one harvest.
• 10:46
  SPEAKER_07: After six years of superlative spectrum of French and American oak for harmony and balance, we present our most expressive, profound, and complex single malt where the whole is greater than simply the sum of its parts.
• 11:00
  SPEAKER_07: So that's a hundred proof.
• 11:02
  SPEAKER_07: So this that's everybody, that's that's the lineup.
• 11:07
  SPEAKER_07: Yes, Matt.
• 11:08
  SPEAKER_07: How can you why would you ask me?
• 11:10
  SPEAKER_07: Am I live now?
• 11:11
  SPEAKER_07: I am live now.
• 11:13
  SPEAKER_07: That's so funny that I got asked that question while I was live.
• 11:18
  SPEAKER_07: What did you think?
• 11:19
  SPEAKER_07: Yes, yes, 100%.
• 11:21
  SPEAKER_07: You asked me that one minute ago.
• 11:23
  SPEAKER_07: So I'm sorry I didn't respond fast enough, but I am going to do this now that y'all know what it is.
• 11:33
  SPEAKER_07: Move these babies over.
• 11:35
  SPEAKER_07: You kind of see they don't care about that.
• 11:39
  SPEAKER_07: Doesn't matter.
• 11:41
  SPEAKER_07: All right, so pre-show live build.
• 11:49
  SPEAKER_07: Official intro and recording.
• 11:53
  SPEAKER_07: Here is the rules of the blind.
• 11:55
  SPEAKER_07: There's no labels or hints.
• 11:57
  SPEAKER_07: It's five Roxy Portum.
• 12:00
  SPEAKER_07: We're gonna do the taste, nose, guess, score system, one or ten ranking.
• 12:06
  SPEAKER_07: This is gonna be me ranking them in order of one to five.
• 12:11
  SPEAKER_07: And then trying to identify trying to find which one it is.
• 12:23
  SPEAKER_07: All right, so Steve says Waterford.
• 12:27
  SPEAKER_07: What's your guess, John?
• 12:28
  SPEAKER_07: And does Thomas, do you have a guess of what's gonna win tonight?
• 12:34
  SPEAKER_07: I liked and subbed.
• 12:35
  SPEAKER_07: Can you take down that Packer helmet?
• 12:40
  SPEAKER_07: No, that but the reason why I can't take down the Packer helmet, my friend, is because that is Antonio Freeman's whiskey that he did with Luca Mariano.
• 12:51
  SPEAKER_07: And honestly, he basically signed that for me.
• 12:55
  SPEAKER_07: And he's the the helmet's also signed by him, too.
• 12:59
  SPEAKER_07: So I have the bottle and the helmet signed by Antonio Freeman.
• 13:02
  SPEAKER_07: So that probably won't come down of Irish or Canadian whiskey.
• 13:10
  SPEAKER_07: That's okay, Thomas.
• 13:14
  SPEAKER_07: So he says, but would you want to give a guess of who or what's gonna win?
• 13:21
  SPEAKER_07: All right.
• 13:21
  SPEAKER_07: Thank you for subscribing, though.
• 13:23
  SPEAKER_07: That's for sure.
• 13:25
  SPEAKER_07: Ethan, I appreciate it.
• 13:28
  SPEAKER_07: And I say hi.
• 13:30
  SPEAKER_07: All right, so everybody's putting in about to head home.
• 13:37
  SPEAKER_07: Well, no guess.
• 13:38
  SPEAKER_07: How do you have no guess, John?
• 13:40
  SPEAKER_07: I went across all I went across them.
• 13:44
  SPEAKER_07: Anyways, I was hoping Matt would do too.
• 13:47
  SPEAKER_07: But anyways, nobody guessed.
• 13:48
  SPEAKER_07: All right, so the scoring system is I can rate them.
• 13:55
  SPEAKER_07: I'll try and form a I'll figure something out as we go.
• 13:59
  SPEAKER_07: All right, the first one, poor one.
• 14:01
  SPEAKER_07: This one right here.
• 14:03
  SPEAKER_07: Pour one is blue, I believe.
• 14:07
  SPEAKER_07: And this one.
• 14:18
  SPEAKER_07: There's a cinnamon raisin nose on that one.
• 14:27
  SPEAKER_07: Like the nose.
• 14:28
  SPEAKER_07: Poor too.
• 14:33
  SPEAKER_07: This one has a more apple pear apricot apricot, and it's way more sweeter.
• 14:43
  SPEAKER_07: I don't know what's I've never done an Irish whiskey blind.
• 14:55
  SPEAKER_06: Okay.
• 15:04
  SPEAKER_07: That's a this is a combination of the two.
• 15:07
  SPEAKER_07: But that's pretty good.
• 15:11
  SPEAKER_07: That has the beer ale, the classic Irish whiskey.
• 15:29
  SPEAKER_07: So if I was going to rank them based off nose.
• 17:41
  SPEAKER_06: Yeah.
• 17:45
  SPEAKER_06: Red.
• 17:48
  SPEAKER_06: That must be green.
• 17:51
  SPEAKER_07: Gray.
• 17:53
  SPEAKER_07: All right, that's how you rank the first order.
• 17:58
  SPEAKER_07: All right, so we're gonna taste these babies.
• 18:04
  SPEAKER_07: So I would say this is the strongest of them all, and then these are medium noses that then this matches into the fourth one, is like, but they're very similar in their, and then this one is completely different.
• 18:20
  SPEAKER_07: So here we go for the taste.
• 18:32
  SPEAKER_07: Love that.
• 18:34
  SPEAKER_07: That tastes delicious.
• 18:37
  SPEAKER_07: I don't know what that is, but I'm tasting the vanillas.
• 18:41
  SPEAKER_07: Tasting blind.
• 18:43
  SPEAKER_07: Delicious.
• 18:48
  SPEAKER_07: That was crazy how good that was.
• 18:50
  SPEAKER_07: That was nuts.
• 18:53
  SPEAKER_07: So he says the red breast.
• 18:55
  SPEAKER_07: And my wife, Thomas, agrees with the red breast.
• 18:58
  SPEAKER_07: She likes red breasts, but otherwise she does not like a lot of Irish whiskies, but she does like the red breast.
• 19:04
  SPEAKER_07: Although that, if that, whatever that is, it's delicious.
• 19:20
  SPEAKER_07: That's almost pure vanilla.
• 19:24
  SPEAKER_07: I can tell you on the blinds, for some reason, the vanillas are standing out way more than what I drink and taste.
• 19:32
  SPEAKER_07: That's that's amazing.
• 19:34
  SPEAKER_07: Okay.
• 19:34
  SPEAKER_07: That's like a vanilla, a little banana almost.
• 19:38
  SPEAKER_07: All right.
• 19:57
  SPEAKER_07: See where we're at now.
• 19:59
  SPEAKER_07: It's really good.
• 20:00
  SPEAKER_07: A little bit stronger than that one.
• 20:05
  SPEAKER_07: Blind is takes away all preconceived notions.
• 20:08
  SPEAKER_07: I have no idea what I'm looking at or tasting, honestly.
• 20:14
  SPEAKER_07: Core house is Lillian Sinclair.
• 20:18
  SPEAKER_07: No, Lillian Sinclair is good, Cor, but we're st we're trying to guess off of the five Irish whiskies I'm tasting.
• 20:40
  SPEAKER_01: Let's see.
• 22:34
  SPEAKER_07: It helps to get in your mouth.
• 22:38
  SPEAKER_07: Completely messed up.
• 22:44
  SPEAKER_07: These two are good and vanilla.
• 22:48
  SPEAKER_07: But I don't know if they stand up against these three.
• 23:26
  SPEAKER_07: None of these are bad, but it's down to these three.
• 23:58
  SPEAKER_07: That's there.
• 24:04
  SPEAKER_06: Now we're down to these two.
• 24:08
  SPEAKER_07: It's close too, folks.
• 24:10
  SPEAKER_07: It's really close.
• 24:12
  SPEAKER_07: I will say it's so close.
• 24:32
  SPEAKER_07: I think this is the correct spelling.
• 24:42
  SPEAKER_08: All right.
• 24:55
  SPEAKER_07: See you the Monday after Easter.
• 25:29
  SPEAKER_07: But I can.
• 25:31
  SPEAKER_07: I should be able to do that.
• 26:07
  SPEAKER_06: That will probably screw up the thing.
• 26:09
  SPEAKER_06: So do it.
• 26:25
  SPEAKER_08: We're just gonna cover it.
• 26:27
  SPEAKER_08: We need her to come down.
• 26:39
  SPEAKER_08: I guess I can.
• 26:57
  SPEAKER_08: There we go.
• 27:03
  SPEAKER_07: We're we're doing a call.
• 27:06
  SPEAKER_07: I wonder if I need you to come down here and tell me the difference which one you like better.
• 27:14
  SPEAKER_07: All right.
• 27:18
  SPEAKER_06: Let's go back to YouTube.
• 27:24
  SPEAKER_06: YouTube.
• 27:26
  SPEAKER_06: YouTube.
• 27:28
  SPEAKER_06: YouTube, there we are.
• 27:31
  SPEAKER_06: I'm back.
• 27:31
  SPEAKER_06: Let's see if I can hit play.
• 27:34
  SPEAKER_06: Skip to live.
• 27:36
  SPEAKER_07: Let's see.
• 27:37
  SPEAKER_07: I think I got it.
• 27:38
  SPEAKER_07: I called on Roxy to come help.
• 27:43
  SPEAKER_06: Let's try this again.
• 27:45
  SPEAKER_06: Go right in.
• 27:46
  SPEAKER_06: There we go.
• 27:50
  SPEAKER_07: I'm pretty sure I'm there.
• 27:53
  SPEAKER_07: Alright.
• 27:54
  SPEAKER_07: Here she comes.
• 27:56
  SPEAKER_07: She's coming.
• 27:58
  SPEAKER_07: So don't bump the camera because that would people.
• 28:04
  SPEAKER_07: So these two, I can't tell the difference.
• 28:06
  SPEAKER_07: They I've got it narrowed down to those two.
• 28:22
  SPEAKER_07: There's a lot.
• 28:24
  SPEAKER_07: No, I don't.
• 28:25
  SPEAKER_07: There's a ton of vanilla.
• 28:27
  SPEAKER_07: There's a ton of like a cinnamony on both of them.
• 28:31
  SPEAKER_07: And I can't.
• 28:32
  SPEAKER_07: And then there's the Irish that does, but it doesn't have the clo classic ale Irish.
• 28:36
  SPEAKER_07: This one right here.
• 28:39
  SPEAKER_07: If you smell that, that has the classic Irish whiskey smell.
• 28:43
  SPEAKER_07: See that?
• 28:45
  SPEAKER_07: Yeah.
• 28:45
  SPEAKER_07: But it was good.
• 28:46
  SPEAKER_07: I took thirds.
• 28:47
  SPEAKER_05: This does not.
• 28:48
  SPEAKER_07: No, those, those, they both.
• 28:51
  SPEAKER_05: Are these the I have no idea.
• 28:53
  SPEAKER_05: These are the ones and twos?
• 28:55
  SPEAKER_05: Like.
• 28:55
  SPEAKER_07: No.
• 28:56
  SPEAKER_07: Yeah, one and two.
• 28:57
  SPEAKER_07: Those are the two that I think are the best, but I I I was like, I was tasting them, and they almost taste exactly identical, and I don't even know how that's possible.
• 29:09
  SPEAKER_07: They're like the same notes.
• 29:12
  SPEAKER_05: Yeah, but they're not identical.
• 29:14
  SPEAKER_07: One's one's punchier.
• 29:16
  SPEAKER_07: So one's hotter and put and not as punchy, and the other one's punchy and not as hot.
• 29:22
  SPEAKER_07: I mean, it you like that one better?
• 29:25
  SPEAKER_05: Just on the strip.
• 29:26
  SPEAKER_07: I was leaning on that too.
• 29:28
  SPEAKER_05: This just has a little bit of that Irish musty thing that is not my jam.
• 29:35
  SPEAKER_05: But this one doesn't have that.
• 29:36
  SPEAKER_05: It has the vanilla, the cinnamon, the it has a really good I'll go with that.
• 29:43
  SPEAKER_07: They're so close to me.
• 29:45
  SPEAKER_07: They're both really good.
• 29:46
  SPEAKER_07: I mean, even if you finish that, I'll go with that though.
• 29:50
  SPEAKER_07: This is the color.
• 29:51
  SPEAKER_07: Is that gray?
• 29:52
  SPEAKER_05: Yeah.
• 29:52
  SPEAKER_07: So we got gray, brown, brown, green, blue, and red.
• 30:04
  SPEAKER_07: Okay.
• 30:05
  SPEAKER_07: Gray, brown, green, blue, and red.
• 30:08
  SPEAKER_05: From one to five.
• 30:09
  SPEAKER_07: Alright, so I think this is.
• 30:14
  SPEAKER_07: No.
• 30:15
  SPEAKER_07: I gotta find red.
• 30:18
  SPEAKER_07: What color is don't tell me.
• 30:20
  SPEAKER_07: Is that red?
• 30:21
  SPEAKER_05: No.
• 30:22
  SPEAKER_07: Is this red?
• 30:23
  SPEAKER_05: No.
• 30:25
  SPEAKER_07: Is this red?
• 30:26
  SPEAKER_05: No.
• 30:28
  SPEAKER_07: No way.
• 30:29
  SPEAKER_05: That's all that's left.
• 30:31
  SPEAKER_05: No, that's not red.
• 30:35
  SPEAKER_05: I'm confused.
• 30:36
  SPEAKER_07: There's what color is that?
• 30:38
  SPEAKER_05: That's red.
• 30:39
  SPEAKER_07: For Cullen, 15 year is this, and it's a very, very good vanilla.
• 30:47
  SPEAKER_07: I I love I all these I like, but the mellow vanilla.
• 30:54
  SPEAKER_07: I mean, it just taste the mellow vanilla in that.
• 30:58
  SPEAKER_07: That's that's that's fantastic.
• 31:02
  SPEAKER_05: And yet you ranked it number five.
• 31:05
  SPEAKER_07: There's not enough.
• 31:06
  SPEAKER_07: It's it's just the problem is it's 82 proof and it's just like vanilla, but but it's a drinkable one, but it just doesn't have the body and poor.
• 31:15
  SPEAKER_05: It's just so it's not very complex.
• 31:17
  SPEAKER_07: Vanilla, yeah, vanilla and smooth.
• 31:20
  SPEAKER_07: It's vanilla.
• 31:21
  SPEAKER_05: No, it tastes like um vanilla.
• 31:23
  SPEAKER_07: It's like a vanilla whiskey.
• 31:26
  SPEAKER_05: Like a vanilla chew, one of those candy chews.
• 31:29
  SPEAKER_05: Right.
• 31:29
  SPEAKER_07: I I agree, it's really good.
• 31:31
  SPEAKER_05: But it's pretty one-sided.
• 31:33
  SPEAKER_07: So what color?
• 31:34
  SPEAKER_05: Blue.
• 31:35
  SPEAKER_07: All right.
• 31:37
  SPEAKER_07: Is this blue?
• 31:38
  SPEAKER_05: Yes.
• 31:39
  SPEAKER_07: I knew it.
• 31:40
  SPEAKER_07: This is 80-proof cold, cold black cast, black cask, Jameson.
• 31:48
  SPEAKER_07: And I kind of figured that was those two because I knew they were lower.
• 31:53
  SPEAKER_05: So I want to know which one of these two is.
• 31:56
  SPEAKER_07: So we're coming down to the Waterford, the red breast, but the but my opinion of three.
• 32:02
  SPEAKER_05: What is three?
• 32:04
  SPEAKER_05: Green.
• 32:04
  SPEAKER_07: Green.
• 32:05
  SPEAKER_07: And I am going to go with an I agree.
• 32:07
  SPEAKER_07: I'm gonna go with this.
• 32:09
  SPEAKER_07: I think it's this green.
• 32:11
  SPEAKER_07: No, no, holy crap.
• 32:16
  SPEAKER_07: So then it's gotta be that.
• 32:18
  SPEAKER_07: Yes, that's so seriously, the water bird pulls out, and I oh, it's uh well, it's gonna then completely block my face.
• 32:31
  SPEAKER_07: Oh I'm trying not to block my face here.
• 32:34
  SPEAKER_05: Not to block your face.
• 32:35
  SPEAKER_05: I put it.
• 32:36
  SPEAKER_05: I really because you know how much I like redbreast.
• 32:38
  SPEAKER_05: So I knew that what that I've done.
• 32:41
  SPEAKER_07: But but seriously, but seriously, it's red breast.
• 32:45
  SPEAKER_05: But seriously, it's number two.
• 32:49
  SPEAKER_05: What what stone I'm I'm guessing two is red breast.
• 32:52
  SPEAKER_07: Okay, so what there's two, brown?
• 32:54
  SPEAKER_05: Two is brown.
• 32:55
  SPEAKER_07: Well, let's just go for it to see whatever.
• 32:57
  SPEAKER_07: What is I'll I I'll be shocked.
• 33:00
  SPEAKER_07: I really will.
• 33:01
  SPEAKER_07: I did not, I did not see this coming.
• 33:03
  SPEAKER_05: I like red breast.
• 33:04
  SPEAKER_07: I actually thought I thought this boo seriously was going to be the waterfur.
• 33:12
  SPEAKER_07: The waterf.
• 33:13
  SPEAKER_07: It's a surprise to me, okay?
• 33:14
  SPEAKER_05: Well, let's see where so here we go.
• 33:17
  SPEAKER_07: We're gonna just show you.
• 33:23
  SPEAKER_07: Blind!
• 33:25
  SPEAKER_05: Oh my redbreast 12!
• 33:29
  SPEAKER_07: Oh my gosh.
• 33:31
  SPEAKER_07: Redbreast.
• 33:32
  SPEAKER_05: Really?
• 33:32
  SPEAKER_05: Let me see, make sure that's brown on the bottom.
• 33:34
  SPEAKER_05: No, no, not the cup.
• 33:37
  SPEAKER_05: Yeah, it's brown.
• 33:39
  SPEAKER_07: That is amazing, folks.
• 33:42
  SPEAKER_07: It's just amazing.
• 33:43
  SPEAKER_07: I pulled Roxy in and I agreed.
• 33:46
  SPEAKER_07: They were so close and tasting.
• 33:49
  SPEAKER_07: But this wasn't it sharp.
• 33:51
  SPEAKER_07: Now, this is a 12-year, this is not a 12, this is not, I don't think there's an age statement on this.
• 33:59
  SPEAKER_07: I I read it, it's from all the different things, but it was almost it's a you know it's funny when you blind something.
• 34:10
  SPEAKER_07: Let's see.
• 34:11
  SPEAKER_05: Does it let me scooch that red breast over here?
• 34:14
  SPEAKER_05: I'll just I want to.
• 34:17
  SPEAKER_07: Well, I gotta I gotta they're very the noses are almost identical.
• 34:26
  SPEAKER_05: They're very similar.
• 34:27
  SPEAKER_07: Yes, one's the the red breast is the nose of the I like that.
• 34:34
  SPEAKER_05: I'm not gonna say I don't, I would drink it.
• 34:36
  SPEAKER_05: What the red breast, I like it.
• 34:38
  SPEAKER_07: I like the 12-year red breast, but uh when you're talking price, yeah.
• 34:42
  SPEAKER_05: Oh yeah, that's that's not even an issue.
• 34:44
  SPEAKER_07: This is cast drink threadbreast at a hundred and I want to say this one seventy nine?
• 34:53
  SPEAKER_07: One no one twenty nine.
• 34:55
  SPEAKER_07: I want to say it was it was expensive, but it's very good.
• 35:05
  SPEAKER_07: 60 I want to say 61 proof, but I you know it's like all this stuff is it's almost 200, right?
• 35:11
  SPEAKER_07: Yeah, 186.
• 35:14
  SPEAKER_07: And this is 116.2 proof, and boa comes in at 122 proof, but it doesn't drank.
• 35:26
  SPEAKER_07: It drank it drank smoother.
• 35:28
  SPEAKER_07: It does that it didn't have the same bite that what you call it had.
• 35:33
  SPEAKER_07: So there you go, folks.
• 35:35
  SPEAKER_07: Boo.
• 35:36
  SPEAKER_07: I did not, I I I swear to god, I did not see this coming.
• 35:39
  SPEAKER_07: I thought it was gonna be between Waterford and whatever.
• 35:42
  SPEAKER_07: Nobody said booah.
• 35:45
  SPEAKER_07: I do not think anybody's we got dingus dig.
• 35:51
  SPEAKER_05: Pour a little bit more of that in here.
• 35:52
  SPEAKER_05: I want to taste it.
• 35:55
  unknown: What?
• 35:56
  SPEAKER_07: I have to I have to pour because I got a barrel bottle breakdown in the boo.
• 36:01
  SPEAKER_05: Okay.
• 36:02
  SPEAKER_05: Now that you got a deep pour in there.
• 36:06
  SPEAKER_07: Oh yeah, that's I will put these back.
• 36:14
  SPEAKER_07: So the order tonight was Booah winning everything with Redbreast 12 year coming in second.
• 36:21
  SPEAKER_07: I would still with Waterford coming in.
• 36:27
  SPEAKER_07: After tasting that, that's I would I I I I am I'm speechless.
• 36:36
  SPEAKER_07: I did not expect this at all.
• 36:38
  SPEAKER_05: Toasty with a with a little bit of spice, but like you said, not as much as the red breasts, but a nice there you go.
• 36:50
  SPEAKER_05: Spicy kick.
• 36:52
  SPEAKER_05: Very good.
• 36:53
  SPEAKER_07: Thank you for coming down.
• 36:55
  SPEAKER_07: I agree with you.
• 36:56
  SPEAKER_07: I did I they were so close in that line.
• 36:59
  SPEAKER_07: I did not get these notes.
• 37:00
  SPEAKER_07: There's like a little, it has just a little bit of cinnamon on the end, but it's got those rich vanillas.
• 37:07
  SPEAKER_05: Yeah, very warm, rich vanilla.
• 37:12
  SPEAKER_07: Um I want to say that it was Maduro casks and bourbon casks together.
• 37:20
  SPEAKER_05: You definitely can you get the bourbon cast cask cask pulled out of there, yes.
• 37:28
  SPEAKER_05: Yeah, so based off that it adds that sweetness that isn't in the red breast.
• 37:34
  SPEAKER_07: I mean, you tasted the little you tasted the one the boa with the little bit of white, the white muscat muscatel.
• 37:44
  SPEAKER_07: Muscatel.
• 37:44
  SPEAKER_07: And then this one is actually the Irish stout, which they do, and this one is fantastic, but you got to be a stout beer lover to really love that.
• 37:53
  SPEAKER_07: That is like that is a matte wising one.
• 37:56
  SPEAKER_05: So I'd probably like to try that one with the muscat finish again because the or the the finish on it was if you like that type of wine, it was very prominent.
• 38:10
  SPEAKER_07: Yes, it was.
• 38:12
  SPEAKER_07: All right, thank you, Roxy, for joining us tonight and helping us crown Boo Irish whiskey.
• 38:20
  SPEAKER_07: I mean, you didn't even you kind of like like when you were tasting them, you didn't even know the colors, right?
• 38:26
  SPEAKER_05: No, well, I didn't remember, no.
• 38:29
  SPEAKER_05: Yep, because I didn't pay that much of attention, I didn't write it down.
• 38:33
  SPEAKER_05: I tried to, I figured you might ask me, so I just well that was that was cool.
• 38:40
  SPEAKER_07: Yep, and I agree with that.
• 38:41
  SPEAKER_07: So, anyways, was not expecting Boo.
• 38:44
  SPEAKER_07: I thought Boo was third when you came down.
• 38:47
  SPEAKER_07: But once again, those are surprises, and that brings us to the old Louisville barrel bottle break whiskey companies, barrel bottle breakdown.
• 38:57
  SPEAKER_07: Old Louisville in Louisville, Kentucky, moving into their new location in the Shively area.
• 39:05
  SPEAKER_07: But old Louisville Whiskey Company, you gotta check out a main.
• 39:08
  SPEAKER_07: He buys barrels, he blends them, he finishes them, he does a bunch of things and produces some fantastic whiskey at the old Louisville whiskey company.
• 39:18
  SPEAKER_07: You can't go wrong with there.
• 39:19
  SPEAKER_07: He doesn't release anything seven years or everything's at least seven years or older, and it is some fantastic whiskey that he does.
• 39:28
  SPEAKER_07: He's like, you gotta go on the website, set up an appointment, go in and taste some fantastic whiskey and bourbons.
• 39:37
  SPEAKER_07: All right, the old whiskey company in Louisville, Kentucky.
• 39:44
  SPEAKER_07: So we are about to do our old barrel bottle breakdown.
• 39:49
  SPEAKER_07: The barrel bottle breakdown is based off of a scale of four for the nose and four for the body, and then five for the taste and five for the finish for a total of 18 possible points.
• 40:03
  SPEAKER_07: But if something's exceptional, you could give it a butt up up.
• 40:07
  SPEAKER_07: These are all based off of barrel knocks on the barrel behind me with my bunghammer.
• 40:12
  SPEAKER_07: So check out the old Louisville whiskey company's barrel bottle breakdown of Boo.
• 40:22
  SPEAKER_07: Boo! And this fine St.
• 40:25
  SPEAKER_07: Patrick's Day.
• 40:26
  SPEAKER_07: What a what a win on the Scotchy Bourbon Boys blind first ever.
• 40:31
  SPEAKER_07: We must have to blind things on the St.
• 40:33
  SPEAKER_07: Patrick's Day podcast going forward.
• 40:35
  SPEAKER_07: Get some, but Booah came through.
• 40:38
  SPEAKER_07: All right, so I've already tasted through this and given a consideration.
• 40:50
  SPEAKER_07: This nose is a little bit more complicated than the red breasts.
• 40:53
  SPEAKER_07: They're very similar, where you pick up.
• 40:56
  SPEAKER_07: I want to know what that note is.
• 40:58
  SPEAKER_07: It's almost like a rusted, it's a praline.
• 41:05
  SPEAKER_07: A cinnamon pecan pecan praline with cinnamon.
• 41:10
  SPEAKER_07: Is the is the that's that's the flavor, praline.
• 41:15
  SPEAKER_07: It's like a I really like this nose.
• 41:22
  SPEAKER_07: It's different than any bourbon, but when you sit there and can it's the strong point.
• 41:31
  SPEAKER_07: I'm gonna give the nose a four, and it's probably helped it win, but and it deserves a butt up.
• 41:42
  SPEAKER_07: So five out of four.
• 41:46
  SPEAKER_07: Now, body.
• 41:53
  SPEAKER_07: Don't always do a Kentucky chew on Irish whiskey.
• 41:59
  SPEAKER_07: But that praline comes through.
• 42:12
  SPEAKER_07: I will give it a three out of four on body for a total of eight.
• 42:26
  SPEAKER_07: And we can do this a little bit quicker because of the fact that I am right now.
• 42:37
  SPEAKER_08: Oh, come on.
• 42:39
  SPEAKER_08: I was just trying to get through.
• 42:45
  SPEAKER_08: Okay.
• 43:04
  SPEAKER_07: All right, John Terry asked a question.
• 43:07
  SPEAKER_07: All right, he said, Is bourbon just whiskey that's murdered in old brandy barrels?
• 43:15
  SPEAKER_07: No.
• 43:15
  SPEAKER_07: The rules of bourbon are this it has to be a 51% corn mash bill.
• 43:21
  SPEAKER_07: Any the other cereal grains that can be in it, as long as it's 51% corn, it can be considered bourbon.
• 43:28
  SPEAKER_07: It can have up to night, it can have up to it can have 100% corn, but the main grain has to be at least 51% corn, has to be made in the United States.
• 43:52
  SPEAKER_07: And once it and and it has to go into a charred oak barrel.
• 44:02
  SPEAKER_07: The barrel has to be a charred oak, brand new charred oak barrel barrel.
• 44:06
  SPEAKER_07: So it can't go in brandy barrels, it can't go in other.
• 44:08
  SPEAKER_07: If it becomes finished, it's no longer considered bourbon, it's considered finished bourbon.
• 44:13
  SPEAKER_07: And the last but not least, it has to be over 80 proof when it's bottled.
• 44:18
  SPEAKER_07: So that's the rules of bourbon, my friends.
• 44:20
  SPEAKER_07: So no, has nothing to do with brandy.
• 44:22
  SPEAKER_07: If it's got an Orlaroso, it's a finish and it's no longer considered bourbon.
• 44:27
  SPEAKER_07: There you go.
• 44:28
  SPEAKER_07: So that's right in the middle there.
• 44:30
  SPEAKER_07: I hope that answered the question for you.
• 44:33
  SPEAKER_07: And so we're sitting at the taste now.
• 44:44
  SPEAKER_07: It's delicious.
• 44:46
  SPEAKER_07: Tastes like pralines in the front.
• 44:48
  SPEAKER_07: It sits there and it picks up a cinnamon, cinnamony note.
• 44:58
  SPEAKER_07: I'm gonna give, I gotta give this a four out of five.
• 45:16
  SPEAKER_07: Now, the the one thing about an Irish whiskey a lot of times is it does not.
• 45:22
  SPEAKER_07: What would you say?
• 45:24
  SPEAKER_07: Irish whiskeys don't usually have that big of a finish.
• 45:29
  SPEAKER_07: But there's a little bit of burnt oaky finish.
• 45:44
  SPEAKER_07: Like a char.
• 45:46
  SPEAKER_07: You're picking up the char.
• 45:47
  SPEAKER_07: I think that's the Madeira cast.
• 45:52
  SPEAKER_07: It's delicious.
• 45:53
  SPEAKER_07: It's a medium finish.
• 45:55
  SPEAKER_07: There actually is a hug, a minor hug, that happens throughout the finish.
• 46:05
  SPEAKER_07: And it's a pleasant.
• 46:06
  SPEAKER_07: So I'm gonna give this a four out of five on the finish.
• 46:18
  SPEAKER_07: Which we give this boo a total score of 16 out of 18.
• 46:26
  SPEAKER_07: Yeah, that is the difference of straight bourbon uh versus finished bourbon.
• 46:31
  SPEAKER_07: But finished bourbon, technically, by laws, is you have to say it's finished, but it's not technically bourbon.
• 46:38
  SPEAKER_07: Where when you say straight bourbon, it is bourbon.
• 46:42
  SPEAKER_07: So there you go.
• 46:44
  SPEAKER_07: So we gave that a 16 out of 18 score.
• 46:48
  SPEAKER_07: I hope Pat or Martin Kennedy will check out that Boa beat out of the I mean we're talking about for Cullen 15 year, Waterford, Cuvé Co.
• 47:10
  SPEAKER_07: Coffee, Redbrush 12 Cast Strength, Jameson Black Barrel.
• 47:18
  SPEAKER_07: I mean, to do it.
• 47:20
  SPEAKER_07: So Boo, you guys nailed it.
• 47:24
  SPEAKER_07: It was a huge surprise.
• 47:25
  SPEAKER_07: Tasting through before, just to taste to see if I could pick out what was what, I definitely was able to pick out the two.
• 47:36
  SPEAKER_07: I picked out three of the five.
• 47:39
  SPEAKER_07: I was so sus but the two that I missed was the boo and the water waterfort.
• 47:46
  SPEAKER_07: The waterfort.
• 47:47
  SPEAKER_07: The waterfort has the most closest Irish whiskey.
• 47:50
  SPEAKER_07: There's an aspect of it that's not, you know, which is a little bit bizarre.
• 47:56
  SPEAKER_07: So we broke it down, we gave it 16 out of 18.
• 48:02
  SPEAKER_07: Now, we are going to be going to New Orleans for the New Orleans Bourbon Festival.
• 48:13
  SPEAKER_07: We're going to try and break in with lives throughout the weekend.
• 48:17
  SPEAKER_07: We leave tomorrow or Thursday morning at we gotta be at the airport around 3.
• 48:25
  SPEAKER_07: So I'm gonna leave my house between I'll probably leave my house about 1:30.
• 48:30
  SPEAKER_07: So I'm gonna try and get some sleep on Thursday night.
• 48:32
  SPEAKER_07: So I packed a little bit tonight and everything.
• 48:36
  SPEAKER_07: I'm gonna throw it up there for a couple minutes as far as I'm gonna finish this up as far as the podcast, and I will throw it up there for a couple minutes to talk with you guys.
• 48:50
  SPEAKER_07: But I gotta get upstairs and start packing or finish packing.
• 48:56
  SPEAKER_07: I gotta pack up the podcast in stuff too, because if I do a podcast from down there, I might do a recording, but I might throw it up live too.
• 49:05
  SPEAKER_07: I got I got all the I'll have all the equipment to do something.
• 49:08
  SPEAKER_07: So you might see a podcast, a live podcast on Friday or Saturday.
• 49:13
  SPEAKER_07: But Thursday's podcast won't be happening because we're gonna that's a travel day that leads into a dinner, which leads into a VIP reception.
• 49:22
  SPEAKER_07: This could be a long, long day considering I'm gonna be up from about I'll be up from about 1.30 to 2.
• 49:30
  SPEAKER_07: I gotta leave my house at 1.30, get up there at 2.30, be there at the airport by 3 on the plane.
• 49:37
  SPEAKER_07: Uh it just depends if I can sleep on the plane.
• 49:39
  SPEAKER_07: I'll try to sleep on the plane, but I'm probably planning on the to audio listen to Fred Minnick's book.
• 49:46
  SPEAKER_07: So that's what I'm gonna try and do, which is called bottom shelf.
• 49:50
  SPEAKER_07: So, anyways, that's where we're at for New Orleans.
• 49:53
  SPEAKER_07: This should be a blast.
• 49:54
  SPEAKER_07: We got a lot of stuff planned.
• 49:56
  SPEAKER_07: We're down there.
• 49:57
  SPEAKER_07: Hopefully, we'll see Macaulay when we're down there.
• 50:01
  SPEAKER_07: Uh, we're gonna see him for sure at his dinner, but hopefully we'll be able to, you know.
• 50:07
  SPEAKER_07: But if you're going down, if any of you are going down, let us know.
• 50:11
  SPEAKER_07: Love to see you down there.
• 50:12
  SPEAKER_07: Martin Duffy, that type of thing.
• 50:15
  SPEAKER_07: So go from there.
• 50:18
  SPEAKER_07: So I did answer your question, my friend.
• 50:24
  SPEAKER_07: I think you gave me a heart, but we'll see.
• 50:28
  SPEAKER_07: Yeah.
• 50:30
  SPEAKER_07: There you go.
• 50:31
  SPEAKER_07: So I will, you know, we had a couple people give their information of what they thought.
• 50:43
  SPEAKER_07: We had Cora give out Lily and Sinclair, our sponsor, I suppose.
• 50:47
  SPEAKER_07: And then John didn't have a guest.
• 50:53
  SPEAKER_07: And then Steve said Waterford, and I believe someone else.
• 51:01
  SPEAKER_07: Yeah, but Boo.
• 51:03
  SPEAKER_07: I mean, I was shocked.
• 51:05
  SPEAKER_07: I was shocked.
• 51:06
  SPEAKER_07: So what I'm gonna do is finish this baby up.
• 51:13
  SPEAKER_07: Did I prove like one of my questions AI had for me is did I prove that I know whiskey?
• 51:19
  SPEAKER_07: I I think I've I delivered that I kind of know, but as when it comes to Irish whiskey, not there's there's a there are people who love Irish whiskey, but it's not like it's not like that same level of love like bourbon, especially here in the states.
• 51:39
  SPEAKER_07: But once again, boo, hats off, man.
• 51:44
  SPEAKER_07: Hats off, Martin and Pat Burns.
• 51:46
  SPEAKER_07: Fantastic on this one.
• 51:49
  SPEAKER_07: And look for us in New Orleans.
• 51:52
  SPEAKER_07: So, all right, everybody, remember good bourbon equals good times and good friends.
• 51:59
  SPEAKER_07: Make sure that you drink responsibly, don't drink and drive, and live your life uncut and unfiltered, and AI will take us out.