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The Artful Alchemy of Whiskey with Travis Price and Barrel Tramp Spirits · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
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• 1:05
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• 1:18
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• 1:34
  Speaker 2: Uh oh, that didn't work.
• 1:38
  Speaker 2: That's really strange.
• 1:40
  Speaker 2: Alright, let's try this.
• 1:42
  Speaker 2: Okay, alright, see, like I said, there's technical difficulties all over the place.
• 1:50
  Speaker 2: Let's go.
• 1:50
  Speaker 2: Alright, that better not.
• 1:56
  Speaker 2: Alright, we're gonna do this Back to start.
• 2:01
  Speaker 2: Alright, let's hit play.
• 2:05
  Speaker 2: It must be what is going.
• 2:10
  Speaker 2: Never mind, let's try to do this some other way, and we might have to For the first time.
• 2:20
  Speaker 2: Alright, let's try this.
• 2:22
  Speaker 2: It's like what Is it the volume on this?
• 2:29
  Speaker 2: Let's see, no, no volume.
• 2:34
  Speaker 2: You heard it Hook up Alright, so it's not even playing through the speakers on the computers, like if it usually isn't hooked up.
• 2:46
  Speaker 2: It won't.
• 2:47
  Speaker 2: Let's try it one more time.
• 2:49
  Speaker 2: Where?
• 2:51
  Speaker 3: is it?
• 2:51
  Speaker 2: Alright music.
• 2:53
  Speaker 2: Oh, there it is.
• 3:00
  Speaker 4: There you go, alright.
• 3:06
  Speaker 4: Alright, let's try this, let's try this, let's try this, let's try this, let's try this one more time.
• 3:40
  Speaker 4: Yeah.
• 3:55
  Speaker 2: All right, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight.
• 4:03
  Speaker 2: I am here with a special guest, travis Price of Barrel Tramp Spirits.
• 4:10
  Speaker 2: Would you call it that, or is it just Barrel Tramp?
• 4:13
  Speaker 3: Barrel Tramp, whatever you want to say.
• 4:17
  Speaker 2: Welcome.
• 4:17
  Speaker 2: Welcome to the podcast.
• 4:18
  Speaker 2: It's great to have you on tonight.
• 4:22
  Speaker 3: Thanks for having me.
• 4:23
  Speaker 2: Supposedly, ct is going to join us.
• 4:26
  Speaker 2: He said he was going to try and be here as close to 8.30 as he possibly can.
• 4:29
  Speaker 2: We'll let him come on because I'm sure he'll be excited and have questions, just like everybody else.
• 4:34
  Speaker 2: We're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys, glen Karens, t-shirts, bourbon balls.
• 4:43
  Speaker 2: And then also make sure that you follow us on Instagram, youtube, facebook or X, and also listen on all major podcast formats, including Apple, iheart, amazon and Spotify.
• 4:58
  Speaker 2: All right, let's as we go forward.
• 5:04
  Speaker 2: You know, podcast is ready to go and this podcast it's been in what?
• 5:12
  Speaker 2: A couple months in the making, wouldn't you say?
• 5:14
  Speaker 2: I mean, I think you sent these samples sometime in the summer, maybe the early summer, right, if I'm not mistaken.
• 5:22
  Speaker 3: It was around July, right Right around when I moved.
• 5:24
  Speaker 3: Okay, let's let him get them over to you.
• 5:28
  Speaker 2: Yeah, perfect and loved.
• 5:32
  Speaker 2: You know everything that was happening and all the stuff.
• 5:37
  Speaker 2: And I'm going to just one thing I'm hearing you.
• 5:41
  Speaker 2: I'm not hearing you enough, so I'm going to try and turn you up.
• 5:45
  Speaker 2: Let's see if I can turn you up first, I'm going to turn it up right here, I think.
• 5:52
  Speaker 2: Sound there, we go.
• 5:54
  Speaker 2: All right, that should work.
• 5:57
  Speaker 2: You know you got to do things to make sure that everybody can hear you.
• 6:02
  Speaker 2: Right, are you still there?
• 6:05
  Speaker 2: Okay, here okay, perfect.
• 6:08
  Speaker 2: That's perfect, perfect, perfect, perfect, all right.
• 6:11
  Speaker 2: So, um, you sent out the samples.
• 6:14
  Speaker 2: You wanted me to taste it, so you know we kind of I got it.
• 6:19
  Speaker 2: There was some details.
• 6:20
  Speaker 2: You gave me a little detailed description of the difference between you had batch one and batch two.
• 6:25
  Speaker 2: I was batch to the the the bottle right.
• 6:31
  Speaker 3: Uh, yeah, yeah, that's one.
• 6:32
  Speaker 3: I guess is the the peach that the little guy and then back to you was, was the pineapple finish all right, so um?
• 6:42
  Speaker 2: Do I have to get away?
• 6:44
  Speaker 2: Oh my god, I'm not going to make.
• 6:46
  Speaker 2: Have a good idea.
• 6:48
  Speaker 2: He's not making it All right, anyways.
• 6:50
  Speaker 2: So what the peach one?
• 6:53
  Speaker 2: Talk about the difference between the peach, which is the idea, right.
• 6:57
  Speaker 2: The peach one was batch one.
• 6:59
  Speaker 2: This is your first batch.
• 7:00
  Speaker 2: This is the one where the which was the idea correct.
• 7:04
  Speaker 3: Yeah, absolutely so.
• 7:05
  Speaker 3: This one, this one struck a chord in my heart when I tasted it.
• 7:10
  Speaker 3: It was really exactly what I was looking for.
• 7:13
  Speaker 3: It it's just it had a has some little bit of Pete to it just a little bit of Pete, um, and I was, and then I finished it in the peach verandee cask and that it just.
• 7:28
  Speaker 3: I think I think the the pineapple one Seems to a lot of people love that one as well, maybe more so than the peach, but the the peated one is the one that really I was.
• 7:45
  Speaker 3: I was after all along oh, all right, we're doing this, I'm thirsty, perfect.
• 7:49
  Speaker 2: Yeah, poor, poor.
• 7:51
  Speaker 2: I got them both.
• 7:52
  Speaker 2: I'm pouring there, though I can say this would not be a Fresh crack bottle.
• 7:59
  Speaker 2: This is not.
• 8:00
  Speaker 2: There'll be no neck poor on this one.
• 8:02
  Speaker 2: I Always like to let them breathe and, you know, have some time to sit before I give it a.
• 8:10
  Speaker 2: You know I don't mind opening it up and tasting it initially, but I like to at least let it sit for a day or two, or in this case it's been sitting for a little bit.
• 8:18
  Speaker 2: But if everybody, if you look at this, the color of this is super dark.
• 8:23
  Speaker 2: When you're talking about an American single malt, this is not usually the color, that dark color, same thing in the glass you could see it's more.
• 8:32
  Speaker 2: I Would say it's like a chocolate color.
• 8:36
  Speaker 2: There's an, a redness to it that makes it seem like it's more like, you know, a chocolate and it's, you know it's deep color.
• 8:44
  Speaker 2: It doesn't have that.
• 8:45
  Speaker 2: You know there's a good, you know it's dark.
• 8:48
  Speaker 2: So, initially, what you said, that peat flavor, you know.
• 8:54
  Speaker 2: Talk about peach and exactly.
• 8:57
  Speaker 3: You know what was the, what was the starting cask, what's the finishing cask and you know how did you go about doing the first batch so this one was American single malt from balcony and I found this barrel and it had lived in an ex bourbon barrel for five years, which again is kind of right on track with the kind of with the whole Scotch world, with the single malt world.
• 9:28
  Speaker 3: And when I found it I got, I found that notes of Peach in it as well, notes of kind of a fruit cake kind of a feel, and and I guess when I was taught with blending it's either kind of same same or Same difference.
• 9:47
  Speaker 3: So it's either kind of go for things that you find in line with what you're tasting or or kind of juxtaposition kind of a thing where you're you're creating Kind of two, two piglet is almost to hold it, hold the spirit up.
• 10:04
  Speaker 3: And so this one I went for same thing I went for, I went for the peachy flavor of the of the peach brandy, with kind of some of the notes that were already in that single malt after sitting for so many years.
• 10:20
  Speaker 2: Where did you get the peach brandy casks?
• 10:22
  Speaker 2: I mean it's not.
• 10:23
  Speaker 2: It's not something that just is laying around in mass produced.
• 10:29
  Speaker 2: I mean I'm not saying that I'm, you know I'm that I've not come across a peach brandy or a cherry.
• 10:36
  Speaker 2: You know all the different brandies, but it's like one barrel at a Distillery.
• 10:43
  Speaker 2: You know what I mean.
• 10:44
  Speaker 2: It's not like there's just hundreds of peach bear, peach brandy barrels waiting for you to buy so you can finish your bourbon or your your American single malt, right?
• 11:39
  Speaker 3: Well, luckily, I did only have one barrel that I needed, so I Ordered from I think it was from the Colorado barrel company, but they, yeah, they had a peach brandy and they had pineapple brandy and they had some other delicious, delicious barrels and I think I'm going to get a rum a they let me know that they have a juicy rum barrel for me.
• 12:10
  Speaker 3: So I've got a rum barrel.
• 12:11
  Speaker 3: I'm gonna finish, I believe, this Kind of down the road.
• 12:15
  Speaker 3: I've got the bourbon coming beginning of 2024 and then at the rye coming after that.
• 12:21
  Speaker 3: I think I'm gonna finish the rye in a rum barrel now the bourbon in the rye.
• 12:27
  Speaker 2: Are they being distilled for you?
• 12:31
  Speaker 3: No, no, no, those are.
• 12:32
  Speaker 3: I've already picked them out.
• 12:33
  Speaker 3: So those so kind of what I I do is I I tap into, I guess, my rolodex of people who I Can ask a favor of, really, and they let me come into their distillery and we go around and we try different things and if I, maybe I have something in mind that I'm looking for, or I'm just trying to just trying what they have, and if anything is Is, in my mind, exceptional or just speaks to me, or I think, oh, I can do something with that.
• 13:04
  Speaker 3: That's something that has a lot of layers to it and that's that's really what I'm looking for, our layers, things that I can work with, then let me try to work out and even I try to snag a barrel or two off of them both of them have noses that remind me of and I'm just there's the whiskey, but it's got them.
• 13:28
  Speaker 2: I would just say it seems like you know Malibu rum.
• 13:32
  Speaker 2: I mean that's got that tropical Malibu rum flavor nose with.
• 13:38
  Speaker 2: I Wanted, I did on the.
• 13:42
  Speaker 2: I pick up on Like, like it's always great using Glen Karen, because you have your, and tonight my left nostril is definitely the dominant Nostril and it's on, it's on On points, which isn't.
• 13:55
  Speaker 2: You know, you're not always complete, but this is on point tonight and I pick up that.
• 13:59
  Speaker 2: But as I move away To the right, I pick up that peach.
• 14:04
  Speaker 2: No, like it's a fresh peach, it's not.
• 14:07
  Speaker 2: It's not a sweet Candy, fake peach, it's that fresh, actual peach.
• 14:13
  Speaker 2: You know flavor that you get that you want and and so that knows, I mean the nose is just.
• 14:21
  Speaker 2: I've been nosing both of these and they're just both have that.
• 14:26
  Speaker 2: I just you know that first Thing is that Malibu rum with the you know so dark single malt and then you get that sweetness in there.
• 14:37
  Speaker 2: So I'm gonna give though the peach one.
• 14:40
  Speaker 2: It's been a while since I've I didn't.
• 14:44
  Speaker 2: I wanted to taste it again with you, that's not the first time I tasted.
• 14:49
  Speaker 2: I probably tasted three, four times and each time it's been a little bit different of what's been happening.
• 14:53
  Speaker 2: Let's hope my taste palates on it drinks.
• 15:05
  Speaker 2: Yeah, the Pete's there.
• 15:10
  Speaker 2: But I mean, how many times do you get a sweet Pete?
• 15:16
  Speaker 2: You know what I mean.
• 15:18
  Speaker 2: It's not a Bitter, smoky Pete, it's smoky.
• 15:24
  Speaker 2: But then you pick up though that peach and the peach Brandy is very obvious and even on the finish it's even like I mean most of the time my finish happens Back of the throat, back palette, but part of this finish is happening on the front palette and it's stingy.
• 15:44
  Speaker 2: It's like a fruity peach, like when you eat a peach that gives you that there's like a fruits it's.
• 15:54
  Speaker 2: It's actual like a, it's Bizarre, it's it when I'm sitting here feeling this twinge like it's a, it's almost like a sour peach Sting on your tongue, you know what I mean.
• 16:10
  Speaker 2: Okay, yeah.
• 16:11
  Speaker 3: Yeah, yeah, and I think I mean exactly what you're doing is like I think my favorite thing to do is just to sit around and kind of talk about and break down and and cheers with my buddies and and break down a bourbon and so to get something that has those layers, that it's like everybody can pull something different and and you know, you, somebody mentions something and then somebody else is able to be like oh yeah, I get that too.
• 16:43
  Speaker 3: I get that too.
• 16:43
  Speaker 3: I think that's the.
• 16:44
  Speaker 3: The funnest thing is when you can find something that's changing.
• 16:48
  Speaker 3: It kind of changes in your mouth and it changes on your nose and as it sits in the glass and evaporates out.
• 16:55
  Speaker 3: It's kind of different 10 minutes later than than when you first crack it.
• 17:00
  Speaker 3: I think that's fun and I think that's really what I was shooting for.
• 17:04
  Speaker 2: I don't remember the peach flavor on the front palette, like after.
• 17:12
  Speaker 2: I don't remember that, but I will have to say the sample in that bottle.
• 17:19
  Speaker 2: You know the sample bottle and then what it is.
• 17:22
  Speaker 2: It has moved forward very well.
• 17:27
  Speaker 2: I mean it's, you know the time has, but there's a scotch aspect to it.
• 17:35
  Speaker 2: You know what I mean.
• 17:35
  Speaker 2: That Pete brings you back to the when I know it.
• 17:39
  Speaker 2: Now I'm picking up a little bit now that it's been in the glass a little bit and you've drank it.
• 17:46
  Speaker 2: Some of that smoky Pete is coming through more than that initial.
• 17:51
  Speaker 2: There was that initial.
• 17:53
  Speaker 2: You know Malibu flavor that was hitting it when it was there.
• 17:57
  Speaker 2: Yeah, that's really kind of.
• 18:00
  Speaker 2: I mean, this is, I have to say, when you read what this is and then you realize what he's, what you know, travis, you're doing it's.
• 18:12
  Speaker 2: It's different than what most people are doing.
• 18:15
  Speaker 2: You know, when you get in you're doing a three level thing.
• 18:18
  Speaker 2: Not only are you, are you, it's almost a four level.
• 18:22
  Speaker 2: You've got distillate.
• 18:23
  Speaker 2: Then you put it into that has been aged in a used barrel already and this one was a used bourbon barrel X bourbon barrel, right and then you take it.
• 18:35
  Speaker 2: Did you?
• 18:35
  Speaker 2: What did you?
• 18:36
  Speaker 2: Did you just put it, this one, straight into the peach brandy, or did you put it in an intermediate one?
• 18:44
  Speaker 3: No, this one into the, into the peach brandy, the.
• 18:48
  Speaker 3: The cask had also held pitted malt, so that's that's what gives it, the the, the kind of the Pete flavor.
• 18:59
  Speaker 3: So the cask had previously held that golden promise pitted malt in it, and it that's what's imparting the Pete flavor into it.
• 19:08
  Speaker 2: So you're saying that it was an X brandy cask.
• 19:13
  Speaker 2: That they.
• 19:14
  Speaker 3: Oh no, it was the.
• 19:15
  Speaker 3: So the, the X, the bourbon barrel had bourbon, and then the barrel had pitted malt.
• 19:25
  Speaker 2: Right.
• 19:26
  Speaker 3: Okay.
• 19:27
  Speaker 2: So there you go.
• 19:27
  Speaker 2: So then, and then it had American single malt.
• 19:32
  Speaker 3: Right.
• 19:32
  Speaker 3: So five years, five years of that and that's, and that's where, yeah, and honestly, honestly, the color, which is surprising to a lot of folks, the color came, it came, it came, a lot of it came.
• 19:47
  Speaker 3: That way, we picked up some color from, from the brandy barrels for sure, but but the Alcones, the, you know they're, it's hot in there, it's hot in there, rick Hallison, a lot of the color in those five years is is what we see here.
• 20:07
  Speaker 2: Wonderful that is.
• 20:09
  Speaker 2: The balance is very unique.
• 20:11
  Speaker 2: Sure, yeah, I'm.
• 20:14
  Speaker 2: I'm sad that all I got left is this.
• 20:16
  Speaker 2: All right, so we got your, your current batch right here, which then is a different.
• 20:25
  Speaker 2: So this starts out in X sherry cask, or La Rosa sherry cask for four years.
• 20:33
  Speaker 2: Right, this single malt.
• 20:35
  Speaker 2: Did you get this also from the Alcones?
• 20:38
  Speaker 2: That's just same.
• 20:39
  Speaker 3: Both of these guys are from Galcones.
• 20:41
  Speaker 3: Okay, okay, and then you get, you buy the barrel, and then you take it and you put it in X bourbon cask for six months, right, yeah, this was held in the, in the X bourbon casks, for six months and that's where, that's where I came in and paired it into the, into the pineapple brandy cask.
• 21:08
  Speaker 2: So okay, so all right, so it had it was finished.
• 21:14
  Speaker 2: You bought it already finished, and then now you bring it back and then you put it in the pineapple pineapple yeah.
• 21:22
  Speaker 2: Yeah, that's like taking it one step further.
• 21:27
  Speaker 2: Right, like I you're, you've got a very unique for everybody.
• 21:33
  Speaker 2: It is the mountains, a sunset.
• 21:36
  Speaker 2: There's a lot of pinks and blues on the label.
• 21:39
  Speaker 2: It gives you that.
• 21:41
  Speaker 2: I would say that it get it.
• 21:43
  Speaker 2: And then the name barrel tramp, which you know.
• 21:47
  Speaker 2: You can go into that a little bit.
• 21:49
  Speaker 2: Go into the name on why you named this the barrel tramp.
• 21:56
  Speaker 3: I think it has to do with just what I, what I really love doing as a distiller, and it's finding those unique barrels in the Rick house where you know you can find 20 different barrels that are all delicious, and then you just find your your searching and then you find something that that pops, something that really blows you away, or it's just a completely different direction and I think as a distiller you get kind of complacent or almost bored with with the same flavor profile over and over again.
• 22:32
  Speaker 3: So to find something that is funky or weird or just off off the regular skew, it's just.
• 22:40
  Speaker 3: It's so rewarding and exciting and you're just and you want people to come and experience it and so to to be able to kind of travel around and have a little bit of access to these folks distilleries where they've got all these awesome, all this awesome juice and they let me kind of poke around and find something that that sparks my interest.
• 23:03
  Speaker 3: I'm definitely grateful for them and that's that's part of the journey and I was when I was thinking about starting this little company.
• 23:14
  Speaker 3: I'm like, what do I want to do?
• 23:15
  Speaker 3: Well, I want to.
• 23:16
  Speaker 3: I want to find what's hiding in other folks Rick houses, because I know there's amazing stuff out there, so that's kind of what I want.
• 23:22
  Speaker 3: I want to find something, do something unique with it and bring it to the, bring it to folks.
• 23:28
  Speaker 3: I mean both of the.
• 23:30
  Speaker 3: You know it's only I'm only doing single barrels, cast strength, so I'm not like raising the or lowering the proof to raise the amount of bottles that I can get out there.
• 23:41
  Speaker 3: Just what I love are single barrels and I want to deliver a single barrel that's unique.
• 23:49
  Speaker 2: Well, and then also, I mean, what's unique is, put it this way, the you're doing it out of the love of doing it, obviously, and hopefully, you know, but even the model is fairly small, right, I mean you're doing single barrels and you're doing now you could bring it up as it goes, but like you, like your, it's unique, that it's almost a personalized experience.
• 24:22
  Speaker 2: I mean, I think that's one of the things that there's not, but it's not a.
• 24:32
  Speaker 2: I'm just trying to say this.
• 24:35
  Speaker 2: In a way, I understand that you're doing this for love the market, marketability is not something that everybody would be jumping in on.
• 24:42
  Speaker 2: You know you're, you're getting these barrels, you've got an idea what you want to do with them.
• 24:47
  Speaker 2: Now, where do you store your barrels?
• 24:49
  Speaker 2: You know where are you once you have them, where what's?
• 24:52
  Speaker 2: And then you know and where do you, where do you bottle?
• 24:58
  Speaker 3: Oh, I have a as a head distillery, a distillery in Dallas called Lockwood, and they are kind enough to kind of help me out with this journey, so I'm able to store my barrels there, use all of their oh, they're awesome bottling machines to knock the stuff out for me.
• 25:18
  Speaker 3: So I'm taking up space and then I'm using their machinery.
• 25:22
  Speaker 3: So they've been nothing but kind for me, to me.
• 25:26
  Speaker 2: So that's so.
• 25:27
  Speaker 2: Are you still distilling there, also with them?
• 25:30
  Speaker 2: You worked?
• 25:30
  Speaker 2: Oh, you're not.
• 25:31
  Speaker 2: I mean, it's not like you're competing with them.
• 25:35
  Speaker 2: Oh, not at all.
• 25:36
  Speaker 2: I mean there's no doubt that this is a unique what would you say endeavor.
• 25:42
  Speaker 2: We just had a couple last week.
• 25:45
  Speaker 2: Turner Wathen on, and Turner does similar stuff that you're doing with rum.
• 25:51
  Speaker 2: You know he buys four square and then he basically yeah, yeah, and then he's rolling fork.
• 25:59
  Speaker 2: So his stuff is either finished but he's finishing them in bourbon barrels like Papi Van Winkle or old old Rip Van Winkle or Weller, or you know he's finishing them in high, higher end not higher end, but high market bourbon barrels that people seek these bourbons, but then he puts the rum in there and he basically does the opposite of what you would do with with whiskey.
• 26:33
  Speaker 2: You just want a rum finish to compliment the whiskey, where with the rum he actually lets sometimes the whiskey take over.
• 26:42
  Speaker 1: So that it's like a balance between the two.
• 26:45
  Speaker 2: I mean, he uses those flavors you're talking rum, butterscotch and vanilla and all those flavors and then you mix it into bourbon so similar.
• 26:57
  Speaker 2: You're doing something similar with this, but you're doing this with American single malt and whiskey.
• 27:03
  Speaker 2: But then you're getting out there with the brandy barrels and that type of thing.
• 27:08
  Speaker 2: I've been at a couple of the craft distilleries that have put their bourbon in a cherry brandy for six, seven years and they've done that.
• 27:17
  Speaker 2: So it's not like it's unique to me, but it's a very small aspect of you know, and most people like you.
• 27:26
  Speaker 2: When you see it, they've got one barrel.
• 27:28
  Speaker 2: I mean it's like you want to thieve it.
• 27:31
  Speaker 2: We haven't bottled it.
• 27:32
  Speaker 2: It's been in there seven years.
• 27:33
  Speaker 2: Why don't you try it?
• 27:34
  Speaker 2: You know, and it's always spectacular, yeah.
• 27:38
  Speaker 3: Is there like, what are you going to do with it?
• 27:39
  Speaker 3: You can sell the one barrel and then you've done all of the marketing and then you've done all the labels for one and then it's gone.
• 27:47
  Speaker 3: So there's a lot of you know.
• 27:50
  Speaker 3: I hear what you're saying about the marketability and you know, but I, yeah, and that's I know, I knew it was going to be hard and I knew it was going to be not the most.
• 28:01
  Speaker 3: You know it's not.
• 28:02
  Speaker 3: It's not like bottling MGP, it's a.
• 28:06
  Speaker 3: It's basically the opposite of that.
• 28:09
  Speaker 2: Yeah, and but, but at the same time, for yourself at that, what you're doing it's a sustainable, you know for, you know for doing what you want to do and loving doing it and tasting and everything.
• 28:23
  Speaker 2: I think it is something that's sustainable, that'll keep you, you know at least, in it.
• 28:29
  Speaker 2: You know you're not, you know that type of thing and it's kind of some you know special and you've actually put something in the bottle that somebody can have on their shelf and you know it's, you know it's got to be fun and you know I could tell you're doing it out of the passion.
• 28:46
  Speaker 2: So let's talk about the pineapple, one which my wife liked.
• 28:51
  Speaker 2: Out of the two, she liked the pineapple better.
• 28:54
  Speaker 2: Now I'm a peach guy.
• 28:56
  Speaker 2: Ct said he's a peach guy.
• 28:58
  Speaker 2: You know he likes peach, he's.
• 28:59
  Speaker 2: I'm going to save this sample for him, get this to him and then, but this one, talk about this one.
• 29:08
  Speaker 3: Yeah, so that that was the four years in the Uluru Sushiri cast and yep, so four years in the Uluru Sushiri, then into the bourbon and then into my pineapple brandy cast and the pineapple brandy again I picked.
• 29:29
  Speaker 3: I picked those because I just couldn't not.
• 29:33
  Speaker 3: There was so much pineapple almost pineapple upside down cake in the original single malt that I'm like, well, it's just, this is just a no brainer.
• 29:42
  Speaker 3: This has to go into the pineapple brandy and we're going to see where this goes, we're going to see, we're going to see how, how, how crazy this one can get.
• 29:54
  Speaker 2: That's crazy.
• 29:54
  Speaker 2: There's definitely now.
• 29:56
  Speaker 2: This one doesn't play with your front palette, but it definitely mid palette to back palette.
• 30:04
  Speaker 3: Hits you with pineapple upside down cake, right yeah yeah, absolutely, which you know it's and it's also it's not maybe something that somebody's.
• 30:15
  Speaker 3: You're not going to use it as your daily driver, but if you've got a crew of people over and they're down to try something a little bit weird, it's definitely.
• 30:27
  Speaker 3: We'll keep a conversation going and it'll hold up against the cigar.
• 30:30
  Speaker 3: It's, you know.
• 30:32
  Speaker 3: The proof is high enough that it holds up and it changes.
• 30:36
  Speaker 3: It changes in the glass pretty drastically as well.
• 30:40
  Speaker 2: So what is the proof on this one I'm trying to see I'm so well you know I've got a new thing.
• 30:45
  Speaker 2: I'd say I'll let you find it there.
• 30:50
  Speaker 2: It is 123.8.
• 30:55
  Speaker 2: Now, that is so.
• 30:58
  Speaker 2: It's like it's funny because I've used my, my phone light on the on the podcast before and then I sit there and struggle.
• 31:07
  Speaker 2: But I finally got this and so I just the other day I was at work and I'm I hit it and I'm like there's no type that's too small, that if I light it with this I can't read.
• 31:20
  Speaker 2: I'm like that's awesome, that's a new new thing for the podcast.
• 31:24
  Speaker 2: So the one hundred and hundred and twenty eight point three or 20, right, 20, that's a, that's a three point eight, yeah.
• 31:37
  Speaker 2: One okay, let's just do it again.
• 31:40
  Speaker 2: I got it.
• 31:41
  Speaker 2: Where's the yep?
• 31:45
  Speaker 2: There we go.
• 31:45
  Speaker 2: One twenty three point eight.
• 31:48
  Speaker 2: That's what it was.
• 31:48
  Speaker 2: Perfect, um, but that's a.
• 31:51
  Speaker 2: Sit around with your friends and try something different and get fucked up.
• 31:56
  Speaker 2: They're at That'll.
• 31:59
  Speaker 2: That'll do the trick, right?
• 32:03
  Speaker 3: Exactly, exactly, and then if somebody wants to add white ice or water to it, then you know, then it's fine too.
• 32:11
  Speaker 3: It's going to open up some more things on your nose and on the palette, and you're not going to really lose too much on the proof.
• 32:19
  Speaker 2: All right, so talk about going forward.
• 32:22
  Speaker 2: What you got, what you got on the horizon Uh, you've done this and got which, this?
• 32:29
  Speaker 2: These two had to be a feat for you, right?
• 32:31
  Speaker 2: It's like it's the first thing you learned a ton.
• 32:35
  Speaker 2: But now you've got that under what?
• 32:38
  Speaker 2: So what's next?
• 32:40
  Speaker 3: Oh.
• 32:41
  Speaker 3: So next, I've got a bourbon coming out.
• 32:43
  Speaker 3: Uh, that will be going into a ride barrel and I have a ride coming out that will be going into a um a from barrel.
• 32:57
  Speaker 3: So these the, the the bourbon is, it'll be a.
• 33:05
  Speaker 3: I've got less of a yield out of this, this barrel, more angel share and then.
• 33:12
  Speaker 3: But the bourbon is fantastic and it's been sitting in Amaretto, an Amaretto barrel, for six months, I think now, and then it's going to go into a ride barrel, to kind of play off of the sweet bourbon with the Amaretto and then hit it with a little morse on the spice end with a ride.
• 33:41
  Speaker 3: Finish on that one.
• 33:42
  Speaker 2: So tell me so.
• 33:46
  Speaker 2: Bourbon and Amaretto always made sense to me.
• 33:50
  Speaker 2: I've done early on when I started.
• 33:52
  Speaker 2: My wife loves DeSerona Amaretto and she would, so I would make old fashions, but instead of simple syrup I would use Amaretto and a little bit of cherry juice and you know that makes a fantastic old-fashioned alright.
• 34:09
  Speaker 2: But yeah, tell me that you're not just taking a little sample bottle.
• 34:16
  Speaker 2: You know one of these sample bottles of it, just the way it is bourbon aged in an Amaretto, and just taking that off to the side and keeping that on.
• 34:26
  Speaker 2: I can't imagine you're not.
• 34:28
  Speaker 2: I mean, it's like that's got to be fantastic in itself.
• 34:32
  Speaker 2: I've never heard of a bourbon.
• 34:34
  Speaker 2: Now you've purchased it this way, right?
• 34:36
  Speaker 2: So somebody else was doing this.
• 34:39
  Speaker 3: Yeah this one's coming from Tubar up in Seattle, so he was kind enough to let me poke around again, and you know it's always such a good time as you know just going into a distillery like that's why I do podcasts because everybody's like, well, you could.
• 35:02
  Speaker 2: You know, I've not that I've had, but I've had suggestions that you might go work at a distillery because I love distilling, I love the whole process.
• 35:11
  Speaker 2: I've, you know, you, it's, there's no doubt.
• 35:14
  Speaker 2: But at the same time, what keeps me not going to it is I have so many friends at so many different distilleries, people I've I consider good friends and part of like part of my family.
• 35:27
  Speaker 2: You know, they're just such great people that I can't imagine isolating down to one place and being part and not seeing the people that I mean you know you'd still see them, but you wouldn't.
• 35:39
  Speaker 2: You know what I mean.
• 35:40
  Speaker 2: It's just kind of like if you just isolated into one.
• 35:44
  Speaker 2: All I could say is I used to live in Wisconsin, my, my mom's from Canton, ohio, we would visit.
• 35:51
  Speaker 2: I would go to the pro football hall of fame maybe once every two years.
• 35:56
  Speaker 2: Since I've been here 20 years ago, I've only gone to it three times so it's the same thing.
• 36:05
  Speaker 2: I can't, I can't, you know, if you start putting all your time and effort into a place that you work in one distillery, you just can't.
• 36:11
  Speaker 2: There's no poking around, you know, you're at this distillery, they're not, they're not going to let you, you know, add another distillery, stick your you know whiskey thief into into their barrels.
• 36:22
  Speaker 2: You know what I mean.
• 36:23
  Speaker 2: It's just, it's a whole different dynamic.
• 36:25
  Speaker 2: So, as you said, I I know what you're talking about.
• 36:28
  Speaker 2: As far as loving to go around and pick different, you know, pick different barrels and do that kind of thing because there's some fantastic whiskey in those barrels, yeah, yeah just to get it.
• 36:40
  Speaker 3: Just getting early with the other distillers is fun to you.
• 36:44
  Speaker 3: Know, what do you do with your spillage?
• 36:45
  Speaker 3: How do you, how do you troubleshoot this problem?
• 36:49
  Speaker 3: It's such a, it's so fun.
• 36:50
  Speaker 3: The whole community is, uh, everybody's just so rad, everybody's so nice.
• 36:55
  Speaker 3: Um, and then and then and then to actually take, because sometimes you go to different distilleries and you're like, well, that's cool, I like how they're doing that, I like how the grain comes in that way, those types of things.
• 37:07
  Speaker 3: But then to for them to give you the, the sampling tour, um, it's just so much fun, it's just such a blast.
• 37:16
  Speaker 2: I have a friend.
• 37:16
  Speaker 2: He went to Buffalo Trace with their blender.
• 37:20
  Speaker 2: Okay, I've been to Buffalo Trace with Harlan, uh, and talked with Harlan, but when you talk with Harlan you talk a lot of work, working, distillery related issues and that whatnot, and we didn't even you know we, we had this the the line in front of us, but we didn't sample or drink because that's not what Harlan was was about.
• 37:43
  Speaker 2: So he goes with the blender, he goes down there, meets the blender, he gives him this tour, tells him not to take pictures, um, of the distillery, but then he takes them back and gives them samples of yes pappy 13, I mean pappy 12, old old rip fan, we go 10.
• 38:02
  Speaker 2: Um then old fire copper, that is a $2,500 bottle and he got to taste it and I'm just like any.
• 38:11
  Speaker 2: And there was one other one there, I don't remember what it was, but I'm like can I have the blender's email?
• 38:19
  Speaker 2: Because I would just, I'd just go down there.
• 38:22
  Speaker 3: I won't take any pictures right, exactly, yeah, it's such a blast and when, when they know that you're, you're there for the right reasons, they want to show you the good stuff too.
• 38:33
  Speaker 3: Oh yeah, even if you can't buy it, even if you can't buy it or you know like this, this barrel is not for sale, but try this barrel.
• 38:41
  Speaker 3: That's the best saying you can never hear because you know it's gonna be, you know it's just gonna blow your socks up.
• 38:48
  Speaker 2: So one of the things I like to do the most is like and it's with people like you, travis, uh, you're just starting.
• 39:00
  Speaker 2: I've been, uh, doing this and I've initially jumped on board with logs, still before they even had their distillery built and they were in their tasting room aspect and started promoting them.
• 39:13
  Speaker 2: I've been with um Alan Bishop from the spirit of french lick.
• 39:17
  Speaker 2: You know.
• 39:18
  Speaker 2: He started in 2015.
• 39:21
  Speaker 2: I met him in 2019, but I love to go on the journey with everybody and that's one of the the cool things.
• 39:30
  Speaker 2: You know now.
• 39:31
  Speaker 2: You were talking about what you're doing and what's coming up next and you've got it pretty much starting in place and you're obviously there's, they're aging and you're getting.
• 39:41
  Speaker 2: You know you'll get ready to do the bottling and everything.
• 39:43
  Speaker 2: But also then, on the pre-podcast, we were talking about, uh, maybe a brick and mortar place as you go further down, because you're doing single barrels, it would almost make sense to have people if you have enough of them and they're aging, they're where people come in and they could they could bottle their own.
• 39:59
  Speaker 2: You know what I mean.
• 40:00
  Speaker 2: Taste the barrel, love that, bottle it, leave with the bottle, a little similar to what old Louisville is doing, what whiskey thief is doing.
• 40:09
  Speaker 2: It makes sense for for your model, because then you'll just sell all your barrels right there and you won't have to worry too much about distribution.
• 40:17
  Speaker 2: But at this, this point, um, you know you're you're doing it this way and but I just look forward to you know, growing with you and having you on from time to time tasting what you had.
• 40:30
  Speaker 2: I really appreciate you sending this up here.
• 40:33
  Speaker 2: Um, I, I, so the the peach one is so unique and peaty and it's it's more, in my opinion, like what you said taste a wacky thing with your friends.
• 40:46
  Speaker 2: This.
• 40:46
  Speaker 2: I've been sitting here talking to you and I forget myself and I've been drinking it.
• 40:51
  Speaker 2: So this is a more of your um, have your friends over and have them.
• 40:59
  Speaker 2: They can, they can drink this spot.
• 41:00
  Speaker 2: This is this, this the pineapple one.
• 41:02
  Speaker 2: Definitely you can taste it.
• 41:03
  Speaker 2: Start off tasting it, saying it's good, but then you sit there and drink, drink the rest, where you know you know it's good, you were tasting it, but this is the drinkability, that it's a lack of peat.
• 41:16
  Speaker 2: Right on this one.
• 41:17
  Speaker 2: I mean, that's really where it comes, where it's more of a uh, although the proof 123.8, this, this one could put you on your ass that's, it's sneaky.
• 41:30
  Speaker 3: It's sneaky for sure.
• 41:31
  Speaker 3: Yeah, absolutely.
• 41:33
  Speaker 2: I mean you had enough peat in the peach one, where most of the time, if I'm drinking scotch with peat, you're just not totally what would you say?
• 41:42
  Speaker 2: You're not completely um on board for just getting your getting drunk off your ass.
• 41:46
  Speaker 2: I don't think I've ever been drunk off my ass on a peated scotch.
• 41:50
  Speaker 2: I've, I've enjoyed peated scotches but I've never gotten drunk off of it.
• 41:55
  Speaker 2: So it's the same thing where this I think you could.
• 41:57
  Speaker 2: I think this you got got it going there you.
• 42:02
  Speaker 3: I'm glad.
• 42:02
  Speaker 3: I'm glad you're digging it.
• 42:03
  Speaker 3: I'm glad you're digging it, I'm glad.
• 42:05
  Speaker 2: I'm glad it's hitting you in the right way well, and also, like, as you know, you give something that's been in a bottle, it gets shipped up, it's what you know, because don't know if it was hot, cold, whatever, and then you open it up.
• 42:19
  Speaker 2: There's a lot of times that, but this has had time to breathe and I find that these two are just I'm I Definitely Like what you're doing.
• 42:30
  Speaker 2: I mean, I'm excited to find out about your bourbon in your eye once you get that out there.
• 42:36
  Speaker 3: Yeah, they're gonna be weird too, they're, they're delicious on their own and it's like.
• 42:42
  Speaker 3: Something that I can't stress enough is they're just when you start with, like Talk going back to my time as a chef when you start with an ingredient that's so money, it's, it's hard to, it's hard to fuck it up, that you do it, you can do it, you can do it for sure, but it's, it's, it's almost hard to like.
• 43:02
  Speaker 3: You start with something that's so really good, yeah, it's just, it's just.
• 43:07
  Speaker 3: I just want to either compliment or or have a, or give it something that gives it just a juxtaposition almost against itself.
• 43:16
  Speaker 3: So here you've got dueling, dueling flavors almost, and that's kind of what I would.
• 43:23
  Speaker 3: I'll be going for with the, with the ride.
• 43:26
  Speaker 2: I mean, honestly, you Talk about being a chef.
• 43:30
  Speaker 2: Well, with what you're doing, you know you might have to get back into being a chef for your, for your whiskey, where you do pairings and that type of thing, and you're the, you're the chef, you're the, you know the blender and you put together these.
• 43:47
  Speaker 2: You know delicious pairings.
• 43:49
  Speaker 2: I mean, because this, this, could you know, I don't know this pineapple that's on this, it would what?
• 43:57
  Speaker 2: What would you?
• 43:58
  Speaker 2: Oh my god, you know, I know what this would go with shaved, some Smoke shave, hand shaved ham.
• 44:07
  Speaker 2: I mean, you do that with the pineapple Because ham and pineapple have a, have a marriage already, right, if you get a really good salty shaved ham and you drink the pie because the pineapple finishes there.
• 44:20
  Speaker 2: I mean, there's no doubt about it.
• 44:22
  Speaker 2: I mean, and then you think about what you're doing.
• 44:25
  Speaker 2: You're taking an American single malt and you're making it taste like pineapple.
• 44:29
  Speaker 2: No one, no one does that.
• 44:32
  Speaker 2: It's awesome.
• 44:37
  Speaker 3: Yeah, you know, what's funny is is he say that with the ham and I Haven't.
• 44:41
  Speaker 3: I haven't talked to anybody about that, but when I first had it, I was, I had the vision because it was like a little bit of a meaty single malt and and there's brown sugar notes on there as well and I'm like, as I'm going through my tasting notes, I'm I did start to picture that you know just the classic ham with the, the toothpicks and the pineapples sticking up top of ham.
• 45:07
  Speaker 3: But you get.
• 45:09
  Speaker 2: But you get those smoked hams from, you know, in Kentucky.
• 45:13
  Speaker 2: We're at Kentucky Bourbon Festival there like shaving it thinly and you pair that with this.
• 45:19
  Speaker 2: I'm gonna have to, I'm gonna have to get a hold of Steve Coombs with this bottle at Coombsy.
• 45:25
  Speaker 2: He's a scotchy bourbon boys he loves.
• 45:28
  Speaker 2: He does like pairings with shaved ham and cheeses.
• 45:31
  Speaker 2: But this I think I got to get together with him and we need to taste that together with a Really some really nice.
• 45:41
  Speaker 2: I mean he's got like five different varieties of shaved hams with four different cheeses and each one he goes into the difference in the nuances of every single one and If you had this there and I do, I've got some I think he would love that.
• 46:00
  Speaker 2: I mean, there's some flavors in there.
• 46:02
  Speaker 2: Absolutely would be spectacular, all right.
• 46:07
  Speaker 2: So anything else, now's the time to promote yourself.
• 46:13
  Speaker 2: You give, let everybody know about yourself.
• 46:16
  Speaker 2: Let everybody know how they can.
• 46:17
  Speaker 2: You know what you know.
• 46:19
  Speaker 2: Is there a way to get it?
• 46:21
  Speaker 2: Can they buy it on your website?
• 46:23
  Speaker 2: Uh, how do you get this whiskey?
• 46:27
  Speaker 3: Yeah, thank you for having me um barrel tramp com With a I guess you'd call the promo code.
• 46:35
  Speaker 3: Scotchy gets a 20% off and yeah, that's pretty much about it.
• 46:45
  Speaker 3: It's.
• 46:45
  Speaker 3: It's on the website.
• 46:46
  Speaker 3: These two bear bottles are on the website for sale and, and Scotchy gets you 20% off.
• 46:55
  Speaker 3: And I've got.
• 46:58
  Speaker 3: I'll have the bourbon coming out in the beginning of 2024 and a little bit behind that I'll have the ride coming out.
• 47:05
  Speaker 3: So that's where that's where I'm at and I appreciate you following me with this, this journey, and I hope, I hope to talk to you again real soon.
• 47:17
  Speaker 2: Yeah, so I mean thank you for coming on and talking about it.
• 47:22
  Speaker 2: It's unique.
• 47:22
  Speaker 2: I mean, that's one thing I love about doing this is meeting people.
• 47:27
  Speaker 2: Now You're out of what?
• 47:29
  Speaker 2: What part of Texas I?
• 47:32
  Speaker 3: Yes, we just moved from Texas.
• 47:33
  Speaker 3: In the end of July I was in Dallas, okay, yeah, and we just moved back to Tahoe, okay, so you're in Tahoe.
• 47:43
  Speaker 2: Okay.
• 47:43
  Speaker 3: Yeah.
• 47:45
  Speaker 2: Well, that's.
• 47:45
  Speaker 2: I much rather visit Tahoe than Dallas.
• 47:48
  Speaker 2: If I'm ever in the area, I'll let you know I'm coming down, so that would be fun.
• 47:55
  Speaker 2: I'm sure that you have your with your love of whiskey.
• 47:58
  Speaker 2: You have a nice collection down there, right?
• 48:00
  Speaker 2: Yeah, we, that would be.
• 48:07
  Speaker 2: That would be awesome.
• 48:08
  Speaker 2: I mean we were looking at this year's new Orleans, but every year I got to get out to Colorado at one point.
• 48:15
  Speaker 2: I mean it's just.
• 48:16
  Speaker 2: And then you know, the Texas, the Texas group is calling us, so we're good, we, you know, I think we could be in that area.
• 48:25
  Speaker 2: You know the Tahoe, I know that Smoke wagon is out of Las Vegas, so you know, there you go.
• 48:32
  Speaker 2: So if we come down, I'll definitely let you know that we're in that area.
• 48:39
  Speaker 2: Absolutely and I'll do this.
• 48:41
  Speaker 3: I'll do the same.
• 48:43
  Speaker 2: Yeah, I'm in Canton, ohio.
• 48:45
  Speaker 2: I don't know if you're gonna ever get up this way, but let me know If you get.
• 48:50
  Speaker 2: I mean, you know OHL Q, you know eventually, hopefully, you know if you're, so I think this was something that they would absolutely love and Once you get to a point, they would probably want to do a barrel pick with you guys, you know with you, and Then you know as you grow.
• 49:08
  Speaker 2: There's no doubt this is unique.
• 49:10
  Speaker 2: They love unique.
• 49:11
  Speaker 2: They the whole OHL Q team went to Ireland this year and picked out a crap ton of Irish whiskey that's gonna be released Around St Patrick's Day this year.
• 49:23
  Speaker 2: So I mean, it's just what they do is amazing and they always surprised everybody.
• 49:29
  Speaker 2: It's a control state, it's control state and all of a sudden I mean rolling fork, which isn't much, you're a little bit, you're a little bit smaller, but not too much they have done a barrel release up here, a barrel pick of their bourbon, finished Rum and then also their rum.
• 49:50
  Speaker 2: So you know they're interested.
• 49:52
  Speaker 2: So hopefully you know you get to that point and we get that up here.
• 49:57
  Speaker 2: Yeah, but in the meantime, visit Travis's website and and Great to have you on, and so remember everybody the word of the scotchy bourbon boys wwwscotchybourbonboyscom for all scotchy bourbon boys thing things Glen Caron's t-shirts and bourbon balls, and then also Facebook, instagram, youtube and X, along with all the major podcast formats.
• 50:27
  Speaker 2: But remember like, listen, subscribe and leave good feedback.
• 50:32
  Speaker 2: And remember Good bourbon and whiskey equals good times and good friends.
• 50:39
  Speaker 2: Drink responsibly, don't drink and drive.
• 50:43
  Speaker 2: And remember live your life.
• 50:45
  Speaker 2: Dangerously little steve-o is going to take us out.
• 50:50
  Speaker 2: Oh.
• 51:02
  Speaker 4: Show me the way to the next whiskey bar.
• 51:07
  Speaker 4: Oh, don't ask one.
• 51:12
  Speaker 4: Show me the way to the next whiskey bar.
• 51:18
  Speaker 4: Oh, don't ask one.
• 51:23
  Speaker 4: For if we don't find the next whiskey bar, I tell you we must die.
• 51:31
  Speaker 4: I tell you we must die.
• 51:34
  Speaker 4: I tell you, I tell you, I tell you we must die.
• 51:39
  Speaker 4: I.