Latest / The B Team Podcast / Ep. 106 - Red Corn Rising: A Texas Whiskey Revelation

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Ep. 106 - Red Corn Rising: A Texas Whiskey Revelation · The B Team Podcast

• 0:10
  SPEAKER_03: Welcome to the B Team Podcast.
• 0:13
  SPEAKER_03: I am your host, Josh Saffron, with my co-host, Matt Mars, and our permanent guest, Rob Nelson.
• 0:18
  SPEAKER_03: We're here every week to talk to you about all things Bettonville, urban, and business.
• 0:24
  SPEAKER_03: The B Team Podcast.
• 0:25
  SPEAKER_03: Be here.
• 0:26
  SPEAKER_00: Welcome to the B Team Podcast.
• 0:27
  SPEAKER_00: I'm your host, Josh Saffron.
• 0:29
  SPEAKER_00: Jim?
• 0:29
  SPEAKER_00: Jim.
• 0:31
  SPEAKER_00: Jim's here.
• 0:31
  SPEAKER_00: At Mars.
• 0:32
  SPEAKER_00: And no Bobby.
• 0:33
  SPEAKER_00: No Bobby.
• 0:33
  SPEAKER_00: No Bobby.
• 0:35
  SPEAKER_00: He's gonna be here next time.
• 0:36
  SPEAKER_00: Yeah.
• 0:36
  SPEAKER_00: I'll let you pour one out for your homie that's no longer with us.
• 0:38
  SPEAKER_00: Like it's kind of like what you do with with Bobby.
• 0:40
  SPEAKER_00: It's just feel like he's not there.
• 0:42
  SPEAKER_00: But notice, Russ, Jim's on the on the board now.
• 0:44
  SPEAKER_00: He's on the board.
• 0:45
  SPEAKER_00: Yeah, hanging on the side.
• 0:46
  SPEAKER_00: Looks good.
• 0:47
  SPEAKER_00: We think he's looking at Rob's ass.
• 0:49
  SPEAKER_00: We can't figure out what he's looking at.
• 0:50
  SPEAKER_00: That's the second time we've said.
• 0:52
  SPEAKER_00: Yeah, he is.
• 0:53
  SPEAKER_02: A little weird.
• 0:56
  SPEAKER_02: I think we need to have Jim up on there, really.
• 0:59
  SPEAKER_02: Just with the I think we need to have him over here though.
• 1:02
  SPEAKER_00: And then have Bobby sort of hanging on by like with a thread.
• 1:05
  SPEAKER_00: He used to be hanging off.
• 1:08
  SPEAKER_00: Yeah, like just you could just have Rob hanging out with one hand.
• 1:12
  SPEAKER_00: I mean, uh he came back, he's been gone for like a month.
• 1:15
  SPEAKER_00: I think he spent more days this year in Florida than in Arkansas, although he doesn't have residency.
• 1:20
  SPEAKER_00: And I'm like, I sent him a note Monday, you know, hey, I know you probably got a lot going on.
• 1:25
  SPEAKER_03: We'd love to have you this week.
• 1:26
  SPEAKER_00: And if you can't make it, that's fine.
• 1:28
  SPEAKER_00: And his response is thanks.
• 1:29
  SPEAKER_00: I'm like, thanks for coming, thanks for not coming.
• 1:32
  SPEAKER_00: And he knows thanks for giving me the out.
• 1:34
  SPEAKER_02: I wonder if we could figure out how to get Russ up on there, too.
• 1:37
  SPEAKER_02: Oh, we could get through the refracted glass.
• 1:41
  SPEAKER_02: Like I like I like Russ sitting like just like in the shadows with just like a smoking a pipe sitting back there.
• 1:51
  SPEAKER_00: Hanging out in the bourbon.
• 1:53
  SPEAKER_01: You know, I would be honored because I've always wondered we should not.
• 1:57
  SPEAKER_01: I've always wondered why I'm not front and center on this.
• 2:00
  SPEAKER_02: Yeah, because you're the authority here.
• 2:02
  SPEAKER_02: Like we're just the part of the content.
• 2:04
  SPEAKER_00: We're the idiots.
• 2:04
  SPEAKER_02: We're the fanboys.
• 2:05
  SPEAKER_00: We are.
• 2:06
  SPEAKER_00: We are.
• 2:07
  SPEAKER_00: Well, we're every Thursday for Bentonville Business and Bourbon, and welcome back.
• 2:11
  SPEAKER_00: I mean, I know you've been out with the with the knee surgery.
• 2:14
  SPEAKER_00: We're thrilled to have you back here.
• 2:16
  SPEAKER_01: Well, he's been he's been working.
• 2:18
  SPEAKER_01: Doing back live doing my advance, and I'm recovering from my left knee surgery.
• 2:22
  SPEAKER_01: It's good to be back.
• 2:23
  SPEAKER_01: It's great to have you.
• 2:24
  SPEAKER_00: This is great.
• 2:25
  SPEAKER_00: And today we're gonna focus on some bourbon tasting.
• 2:28
  SPEAKER_00: Now, I have to do have to let you know, there is a new segment on the show that's called Bobby's Bourbon Bonanza.
• 2:33
  SPEAKER_00: And of course, he's not here.
• 2:34
  SPEAKER_00: And all the bourbons that we drink get rated with one B all the way up to five.
• 2:39
  SPEAKER_00: So today, Matthew is filling in, so he is gonna have a prime spot today.
• 2:42
  SPEAKER_02: I well, and I I think Jim's mad at me because I didn't do a good rating on his.
• 2:48
  SPEAKER_00: No, I'm not mad at all.
• 2:49
  SPEAKER_00: It's the only bird that in his house.
• 2:51
  SPEAKER_00: Complete distilled.
• 2:53
  SPEAKER_00: It's not the first negative feedback I've gotten on the bourbon I brought to the show.
• 2:57
  SPEAKER_00: Fair.
• 2:59
  SPEAKER_01: So we're we're comparing two bourbons today.
• 3:02
  SPEAKER_01: Russ is starting.
• 3:05
  SPEAKER_03: Whether we want to or not.
• 3:07
  SPEAKER_00: Enough of the nonsense.
• 3:08
  SPEAKER_00: Aware that we're on a strict script.
• 3:11
  SPEAKER_00: I got a script we got to follow.
• 3:12
  SPEAKER_00: That's right.
• 3:13
  SPEAKER_00: So Russ is like, we're moving right on the room.
• 3:15
  SPEAKER_01: This is professional now if you have a script.
• 3:17
  SPEAKER_02: Yeah.
• 3:18
  SPEAKER_02: Well, he hasn't looked at it at all.
• 3:20
  SPEAKER_02: He just said it over there.
• 3:21
  SPEAKER_01: So I think we're gonna try, you know, the mother brand for Buffalo Trace, you know, Buffalo Trace bourbon, 90 proof, but then we're gonna try Still Austin, you know, one of my five Texas whiskey distilleries.
• 3:35
  SPEAKER_01: And I picked this up from our friend Jack.
• 3:38
  SPEAKER_01: All right, what are the other four?
• 3:40
  SPEAKER_01: Okay.
• 3:40
  SPEAKER_01: Uh so we got Still Austin.
• 3:42
  SPEAKER_01: Okay, we got Balconies in Waco.
• 3:45
  SPEAKER_01: Uh we've got Iron Root up in Denison, and we've got Iron Wolf outside of Austin, and um and then Milo McGreen.
• 3:56
  SPEAKER_01: Who makes TX?
• 3:57
  SPEAKER_01: Wlaco.
• 3:58
  SPEAKER_01: Oh uh Franklin Robertson distillery and and Fort Worth.
• 4:02
  SPEAKER_01: That's TX.
• 4:03
  SPEAKER_01: That was the first bourbon I ever had in life.
• 4:05
  SPEAKER_01: Is that right?
• 4:06
  SPEAKER_02: This Buffalo trace never disappoints.
• 4:09
  SPEAKER_01: But it's it's popping back on the market.
• 4:10
  SPEAKER_01: It's very easy.
• 4:12
  SPEAKER_01: This is a store pick, too.
• 4:13
  SPEAKER_01: Yeah, with the downturn in the market on people collecting whiskey and because of the tariffs and a couple other factors.
• 4:22
  SPEAKER_01: You know, people are going to gummies and like me, the people are going to gummies, people being and and and cocktails and other things.
• 4:30
  SPEAKER_01: Bourbon's kind of been on a little slide, but it's gonna it's gonna come back.
• 4:34
  SPEAKER_00: Yeah.
• 4:34
  SPEAKER_01: And because of that, so we're in this downturn, but because of availability for us consumers of fine bourbon, it's better for us right now.
• 4:42
  SPEAKER_02: Yes, definitely a buyer's market.
• 4:44
  SPEAKER_00: Buffalo Trace now you can find it everywhere, yeah, which is incredible just about 30 in 28, 30, 32 dollars.
• 4:51
  SPEAKER_00: No more than 35.
• 4:52
  SPEAKER_00: And I've seen several come back.
• 4:53
  SPEAKER_00: Like I know uh Evan Williams single barrel is one I like.
• 4:56
  SPEAKER_00: That's all of a sudden back on shelves.
• 4:58
  SPEAKER_00: There's been several that were kind of absent for a while that are that are all of a sudden popping back up locally.
• 5:03
  SPEAKER_00: It's great to see.
• 5:04
  SPEAKER_00: It's a lot of aliens.
• 5:05
  SPEAKER_00: I love Evan Williams.
• 5:06
  SPEAKER_00: Evan Williams Single Barrel is single barrel.
• 5:08
  SPEAKER_00: You cannot beat that.
• 5:09
  SPEAKER_00: Uh for an under-50 bourbon, it's in my top two or three.
• 5:13
  SPEAKER_01: I I'll put Elijah Craig 94 proof small batch up there, too.
• 5:17
  SPEAKER_01: Okay.
• 5:18
  SPEAKER_00: And make those small batch?
• 5:20
  SPEAKER_01: Yep.
• 5:21
  SPEAKER_01: What do you think of the nose on this guy's?
• 5:23
  SPEAKER_01: I forgot he's doing scrape.
• 5:24
  SPEAKER_01: Yeah, I didn't even smell it.
• 5:26
  SPEAKER_02: It's real good.
• 5:28
  SPEAKER_01: Yeah, we're back to the case.
• 5:29
  SPEAKER_00: Matt's under second glass.
• 5:35
  SPEAKER_03: I mean, Matt poured half of the shot on my my fingers, and then it's all nasty.
• 5:39
  SPEAKER_02: Oh, did it burn?
• 5:40
  SPEAKER_00: Did it burn?
• 5:45
  SPEAKER_00: No, it's nice.
• 5:46
  SPEAKER_00: It's it's smooth, but it's still got enough of a enough of a burn and enough of a feel every you feel like you're you're tasting something.
• 5:52
  SPEAKER_01: You're getting that sugar, those sugar vanilla, you're getting that nice.
• 5:56
  SPEAKER_02: It's definitely sweet, super sweet.
• 5:58
  SPEAKER_02: This one is.
• 5:58
  SPEAKER_01: Oh, that's that corn.
• 6:00
  SPEAKER_01: You know, that's that's that's that's that yellow, that yellow corn.
• 6:04
  SPEAKER_01: Creme brulee?
• 6:05
  SPEAKER_01: Not on this one.
• 6:06
  SPEAKER_01: No, not yet.
• 6:09
  SPEAKER_01: For me, I get so I start getting creme brulee between let's just say eight to ten, eight to twelve years, a little bit more.
• 6:17
  SPEAKER_01: It needs more oak influence for that creme brulee uh essence and mouthfeel to come out.
• 6:21
  SPEAKER_01: That's caramel sugar, those sugary vanillas that fuse together.
• 6:25
  SPEAKER_01: But I do get a little licorice.
• 6:26
  SPEAKER_01: I do get a little bit of uh toffee and coconut and citrus.
• 6:31
  SPEAKER_01: He's one of one.
• 6:33
  SPEAKER_01: He's one of one.
• 6:35
  SPEAKER_01: I don't get the coconut, but no, that's that's kind of that coconut.
• 6:40
  SPEAKER_01: If you get just a little bit on the back, a little bit of nuttiness, that's your uneducated palate.
• 6:45
  SPEAKER_00: Yeah, if you get a little bit of nuttiness, like this is what I never had any nuttiness on the back of my palate.
• 6:50
  SPEAKER_00: For anyone who's a sports fan, this is what it's like when you're sitting on the set talking the NFL draft with Mel Kuiper.
• 6:56
  SPEAKER_00: That is the equivalent of Russ talking bourbon.
• 7:00
  SPEAKER_02: Well, so now I have a question for you, Russ.
• 7:03
  SPEAKER_02: Do you even when you do your tastings?
• 7:05
  SPEAKER_02: Like this is this is kind of like the standard Buffalo Traces.
• 7:10
  SPEAKER_02: Do you does anyone even put a dropper of water in it to see I or do you have a eye droppers?
• 7:17
  SPEAKER_02: Everyone gives a bottle.
• 7:17
  SPEAKER_02: But do you rather recommend it with this one or no?
• 7:20
  SPEAKER_02: All of them.
• 7:21
  SPEAKER_02: Because I've never done it with this.
• 7:22
  SPEAKER_01: Here's the thing, if you let's just say, you know, you I like to have eight in my lineup.
• 7:27
  SPEAKER_01: And so if I if I break that streak and don't have that water, it's just it kind of diminishes all eight.
• 7:33
  SPEAKER_01: I want you to try 16 whiskies, meaning eight with the water and uh an eight without.
• 7:38
  SPEAKER_01: And refresh our memory.
• 7:39
  SPEAKER_01: What is the drop, like two drops of water that I just put in there?
• 7:42
  SPEAKER_01: What's that gonna do?
• 7:43
  SPEAKER_01: So, what it does, it fracks the molecular structure of the whiskey.
• 7:46
  SPEAKER_00: That's what I thought.
• 7:47
  SPEAKER_01: Bringing out the trap flavors have been captured during fermentation, distillation, and maturation.
• 7:53
  SPEAKER_01: So we all know about wine.
• 7:54
  SPEAKER_01: Everyone in the room, you all like wine.
• 7:56
  SPEAKER_01: So wine is still a living organism when we consume it.
• 8:00
  SPEAKER_01: So it's a probiotic.
• 8:01
  SPEAKER_01: And you like a cannibal, Jim.
• 8:03
  SPEAKER_01: It's a probiotic.
• 8:04
  SPEAKER_01: I never heard of it.
• 8:05
  SPEAKER_01: A distilled spirit ceases to be a living organism after fermentation, and it cease, and once it goes into the barrel out of bourbon, once it leaves the barrel, the aging stops instantly.
• 8:16
  SPEAKER_01: It cannot get better in bottle.
• 8:18
  SPEAKER_01: We know that white can get better in bottle, red wine, especially over time.
• 8:23
  SPEAKER_01: And but with whiskey, it cannot be forced to get better in bottles, aging substantially after dumping.
• 8:30
  SPEAKER_01: And so that's why it needs just a couple drops of water to prod those character releases, those aromas, those flavors, those trap flavors that have been captured.
• 8:40
  SPEAKER_01: Not an ounce of water to an ounce of whiskey, because what happens when you do an ounce to an ounce?
• 8:45
  SPEAKER_01: You flatline.
• 8:46
  SPEAKER_01: What happens when you flatline?
• 8:47
  SPEAKER_01: You're dead.
• 8:48
  SPEAKER_01: And you don't want to kill the whiskey.
• 8:50
  SPEAKER_01: Don't kill it.
• 8:50
  SPEAKER_01: And that's what you will do.
• 8:51
  SPEAKER_01: You will kill the whiskey.
• 8:52
  SPEAKER_01: That's why just a couple drops of water.
• 8:55
  SPEAKER_02: Yeah, you gotta tame it a little bit.
• 8:57
  SPEAKER_00: You gotta tame the spirit.
• 8:58
  SPEAKER_00: Matthew tame.
• 8:59
  SPEAKER_00: One drop to tame, three drops to meme.
• 9:01
  SPEAKER_00: Matthew.
• 9:05
  SPEAKER_00: I mean, this guy's a wild man that we got over.
• 9:07
  SPEAKER_00: Great t-shirt.
• 9:08
  SPEAKER_00: One drop to meme, three drops to tame.
• 9:10
  SPEAKER_00: We gotta we got a that's a bumper stick.
• 9:12
  SPEAKER_00: I love that.
• 9:13
  SPEAKER_00: What's your score on this one now?
• 9:14
  SPEAKER_00: Jim's the first time.
• 9:15
  SPEAKER_00: Jim had the Calamut Kalmut.
• 9:17
  SPEAKER_00: Calimut.
• 9:18
  SPEAKER_00: It was Calumet Farms was the 15th year, and he gave it a 4.5.
• 9:26
  SPEAKER_00: That's a I mean that's a 90.
• 9:28
  SPEAKER_00: That's a gold.
• 9:29
  SPEAKER_00: That's a good stuff.
• 9:30
  SPEAKER_00: That's a gold standard.
• 9:31
  SPEAKER_00: It's the gold standard.
• 9:32
  SPEAKER_02: I think Buffalo Trace is kind of a it's uh it's the right, I could it's not high approved, so it's pretty, it's just an easy drinker.
• 9:40
  SPEAKER_03: It is.
• 9:41
  SPEAKER_03: And did you like it better with the dropper?
• 9:44
  SPEAKER_02: I don't it didn't change it much for me.
• 9:46
  SPEAKER_00: Did you?
• 9:47
  SPEAKER_00: What about you?
• 9:48
  SPEAKER_00: I kind of feel the same way.
• 9:49
  SPEAKER_00: It didn't it didn't change it materially.
• 9:51
  SPEAKER_00: I enjoyed it.
• 9:52
  SPEAKER_00: That being said, I normally drink my bourbons with some ice, so I'm used to drinking it with a little bit of water because it's gonna melt through the process.
• 9:58
  SPEAKER_01: So what so Jim, then when you add your ice, you don't add water after that.
• 10:03
  SPEAKER_01: No, I do not.
• 10:04
  SPEAKER_01: Because if you do that, you're killing it.
• 10:06
  SPEAKER_01: You're aiming, you're really killing this.
• 10:10
  SPEAKER_01: So next time you're at the house with your lovely bride, John Takori, and she's she's drinking her fine tequila and you're having your blank burning, do this with the ice, and you can do this with this, you know, with tequila too and you know, reposito and yeah, extra in yeho, is next time, maybe not you're gonna do it, get that ice, put it in the glass.
• 10:30
  SPEAKER_01: Yeah, put that, you know, put that ounce and half of whiskey in there.
• 10:35
  SPEAKER_01: And then the first nose that you should get, the first nose you can you should get is is the wood sugars from barrel influence.
• 10:43
  SPEAKER_01: Because once you add that water, that ice uh to the spirit, you've shock the spirit grain.
• 10:49
  SPEAKER_01: So that what is the spirit grain?
• 10:51
  SPEAKER_01: The corn, the rye, the barley, the wheat.
• 10:53
  SPEAKER_01: You've shocked that into hibernation for a quick minute.
• 10:56
  SPEAKER_01: So you're just picking up those wood sugars on your initial nose and taste.
• 11:00
  SPEAKER_01: And that's why you don't need to add water because that ice is naturally melting.
• 11:04
  SPEAKER_01: Then everything uh melts together and molds back together, and then you get these great flavors that we're talking about.
• 11:14
  SPEAKER_00: It's fascinating.
• 11:15
  SPEAKER_00: He's incredible.
• 11:15
  SPEAKER_00: The best.
• 11:16
  SPEAKER_01: He is one of them.
• 11:17
  SPEAKER_03: The best.
• 11:17
  SPEAKER_03: Corey, who loves you more than anything that we're all, has a crush on crush on Russ.
• 11:21
  SPEAKER_03: I mean, not in a nine, not in a I love you want to hook up kind of way, but like she's like, oh Russ, keep talking.
• 11:26
  SPEAKER_03: You're so dreamy.
• 11:28
  SPEAKER_00: Corey loves me.
• 11:29
  SPEAKER_00: She is the best.
• 11:30
  SPEAKER_00: I've never seen her look at human beings the way she looked at Russ during his tequila taste.
• 11:36
  SPEAKER_00: Oh, just absolutely enthralled every syllable, Russ.
• 11:39
  SPEAKER_00: I I continue to try to live up to your standard.
• 11:42
  SPEAKER_00: That was before or after she passed out in the bathroom.
• 11:44
  SPEAKER_00: No, this was well before.
• 11:45
  SPEAKER_00: Well before, okay.
• 11:45
  SPEAKER_00: Well before.
• 11:46
  SPEAKER_00: Shout out to the Irishman, by the way.
• 11:49
  SPEAKER_00: I mean, I've gotten at that move.
• 11:54
  SPEAKER_01: Russ, what did you bring a special today?
• 11:56
  SPEAKER_01: So now we're gonna do a comparison.
• 11:58
  SPEAKER_01: So now we've been we've been in Kentucky, you know.
• 12:02
  SPEAKER_01: Uh so guys, is bourbon just a product of Kentucky?
• 12:10
  SPEAKER_01: Or is it a product of the United States?
• 12:12
  SPEAKER_01: I've heard different things.
• 12:14
  SPEAKER_01: I've heard different things from you.
• 12:16
  SPEAKER_02: You've told us it has to be in Kentucky to be called bourbon.
• 12:19
  SPEAKER_01: It has to be May 4th, 1964.
• 12:23
  SPEAKER_01: Star Wars there?
• 12:24
  SPEAKER_01: Yeah.
• 12:25
  SPEAKER_01: May the fourth be with you, Jim.
• 12:27
  SPEAKER_01: So May 4th, 1964, Congress enacted a law.
• 12:30
  SPEAKER_01: Maybe Bourbon, the spirit of America, just not Kentucky.
• 12:34
  SPEAKER_01: So bourbon can be produced in all 50 states.
• 12:36
  SPEAKER_00: So Breckenridge, which is produced in Colorado, because it could meet dropping some knowledge.
• 12:40
  SPEAKER_00: Yeah.
• 12:41
  SPEAKER_00: So that's still bourbon, even though it's not Kentucky.
• 12:44
  SPEAKER_00: Yes.
• 12:44
  SPEAKER_00: But for a while, it had to be Kentucky or it wasn't Bourbon.
• 12:47
  SPEAKER_01: Up until May 4th, 1964.
• 12:50
  SPEAKER_01: But 95% of all bourbon today is still produced in Kentucky.
• 12:54
  SPEAKER_01: So you think about scale.
• 12:55
  SPEAKER_01: You know, so Jim Beam, even though they've cost him their distilling, you know, Buffalo Trace, Jack Daniels in Tennessee, you know, they're doing about a thousand barrels a day.
• 13:05
  SPEAKER_01: And you scale that up.
• 13:06
  SPEAKER_01: And that's why in Kentucky today, there's about 14 million barrels of whiskey maturing in Kentucky today.
• 13:14
  SPEAKER_01: Like Still Austin, other distilleries around the country, they do five to ten a day, not a thousand a day.
• 13:19
  SPEAKER_01: So you look you're scaling up over time.
• 13:22
  SPEAKER_01: So we have Still Austin.
• 13:25
  SPEAKER_01: And during the pandemic, I got a mysterious box from, and then I opened up and it was the initial release of Still Austin.
• 13:32
  SPEAKER_01: They sent me a box during the pandemic.
• 13:34
  SPEAKER_01: They found me through my website, and I go, oh my God, this is something.
• 13:39
  SPEAKER_01: Not because I went to school at UT in Austin.
• 13:42
  SPEAKER_01: I it didn't hurt.
• 13:43
  SPEAKER_01: And as you know, I'm very bullish on brands.
• 13:46
  SPEAKER_01: If I believe in the brands, they're in my lineup.
• 13:47
  SPEAKER_01: If I don't believe in the Bryantheim relationship, they're not my lineups.
• 13:50
  SPEAKER_01: And I've I was enamored of this brand since day one during the pandemic until today.
• 13:56
  SPEAKER_01: This is very unique.
• 13:58
  SPEAKER_01: Look at this color here, guys.
• 13:59
  SPEAKER_01: Look at that great red.
• 14:02
  SPEAKER_01: It's out here.
• 14:03
  SPEAKER_01: That is just all that's spectacular.
• 14:06
  SPEAKER_01: This is red corn.
• 14:08
  SPEAKER_01: This is white corn.
• 14:10
  SPEAKER_01: So it's 36% red corn, 34% white corn, 5% malted barley, and the rest 25% is um is rye.
• 14:21
  SPEAKER_01: Can I pause you for a second?
• 14:22
  SPEAKER_00: So first of all, you have never had this before, and you've had most.
• 14:24
  SPEAKER_00: Never.
• 14:24
  SPEAKER_00: And you've never had I've never had the red I always like I like the labels always.
• 14:29
  SPEAKER_00: I've had some.
• 14:30
  SPEAKER_00: I think they have the labels on.
• 14:32
  SPEAKER_00: I have not had the red corn bourbon ones.
• 14:34
  SPEAKER_00: Now, have you recovered from the time we brought in the mellow corn one?
• 14:38
  SPEAKER_00: Well, the mellow corn is terrible.
• 14:40
  SPEAKER_00: So this is a whole different ball.
• 14:42
  SPEAKER_00: I was not here for the mellow.
• 14:43
  SPEAKER_00: Yeah, it's that's good.
• 14:44
  SPEAKER_01: That it's good that you missed that, yeah.
• 14:46
  SPEAKER_01: Okay.
• 14:46
  SPEAKER_01: So this is different.
• 14:47
  SPEAKER_01: 100% different.
• 14:48
  SPEAKER_01: Just making sure.
• 14:49
  SPEAKER_01: Yes.
• 14:50
  SPEAKER_01: So this is a bottle and bonds.
• 14:52
  SPEAKER_01: That's bottled in bonds.
• 14:53
  SPEAKER_01: So this and this, and this is great because you know, this is bottle and bond month.
• 14:57
  SPEAKER_02: Now I thought bottle and bond was was four.
• 15:00
  SPEAKER_01: Minimum four.
• 15:01
  SPEAKER_02: Okay, so they can have anything over that.
• 15:03
  SPEAKER_01: Yeah, you know, one of my favorite uh bottle and bond bourbon is one of my favorite bourbon that has been for the last 20 years, Henry McKenna, a single barrel bottle and bond.
• 15:11
  SPEAKER_01: That's 10-year.
• 15:12
  SPEAKER_01: Oh, I guess you're right.
• 15:13
  SPEAKER_02: Okay.
• 15:13
  SPEAKER_01: So it's a minimum of four years from one distilling season.
• 15:17
  SPEAKER_01: It does have a very different finish from the Buffalo Train.
• 15:20
  SPEAKER_01: I get a lot of nuttiness.
• 15:22
  SPEAKER_01: I get a lot of this podcast, you're gonna get a lot of nuttiness.
• 15:26
  SPEAKER_01: I get a lot of hazelnut.
• 15:27
  SPEAKER_01: I get some, I get pecan.
• 15:30
  SPEAKER_01: I get cracked corn.
• 15:33
  SPEAKER_01: Now, red corn is a little earthy.
• 15:35
  SPEAKER_01: So I'm getting that little bit of that minerality, a little bit of that earthiness here, also.
• 15:39
  SPEAKER_01: Cracked pepper in there, maybe a little bit.
• 15:41
  SPEAKER_01: Well, you tell me.
• 15:43
  SPEAKER_02: So it's burning my nostrils a little bit when I smell it.
• 15:46
  SPEAKER_01: Well, this is a hundred pre six years.
• 15:48
  SPEAKER_01: So Texas heat, you know, accelerates maturation.
• 15:52
  SPEAKER_01: You know, in Kentucky, Tennessee, Indiana, we lose about three to five percent to the angels a year.
• 15:57
  SPEAKER_01: You lose probably seven or eight percent, eight to twelve percent in Texas.
• 16:00
  SPEAKER_02: There it is, eight to twelve.
• 16:02
  SPEAKER_02: Yeah, six, seven.
• 16:04
  SPEAKER_01: Oh my gosh.
• 16:05
  SPEAKER_01: What do you think?
• 16:06
  SPEAKER_01: This is incredible.
• 16:07
  SPEAKER_01: It's this is good, it's very good.
• 16:08
  SPEAKER_01: It's really good and a completely different pace from the Buffalo Shreds.
• 16:11
  SPEAKER_01: Yes, that's why it's a nice comparison.
• 16:14
  SPEAKER_01: I mean, this is a big contrast comparison.
• 16:16
  SPEAKER_01: Yeah.
• 16:16
  SPEAKER_01: So we're just we're talking about a minute ago about doing Evan Williams.
• 16:19
  SPEAKER_01: If we put Evan Williams and BT side by side, they're gonna be pretty close.
• 16:23
  SPEAKER_01: Very pretty close.
• 16:24
  SPEAKER_01: This is on the opposite end of the spectrum, which is fantastic.
• 16:27
  SPEAKER_01: What does this bottle run?
• 16:29
  SPEAKER_01: This is at distillery only, about 7580.
• 16:32
  SPEAKER_00: So in the in the in the public, it's gonna be$800.
• 16:37
  SPEAKER_01: Yes.
• 16:38
  SPEAKER_01: Now I think this is where you're gonna see the water.
• 16:40
  SPEAKER_01: Summer of 25.
• 16:42
  SPEAKER_01: Back in the summer of 25.
• 16:45
  SPEAKER_01: Oh my god.
• 16:46
  SPEAKER_01: And so we've all heard about the dent downturn on whiskey consumption.
• 16:51
  SPEAKER_01: Well, we've heard about because you told us earlier in this podcast.
• 16:55
  SPEAKER_01: They just got a$20 million loan.
• 16:57
  SPEAKER_01: They're expanding their distillery in South Austin.
• 17:00
  SPEAKER_01: I've been there, I've probably been there 10 times.
• 17:03
  SPEAKER_01: It's an incredible facility.
• 17:04
  SPEAKER_01: They're ginnus apps.
• 17:06
  SPEAKER_01: Is it fair to say your bias becomes in Austin?
• 17:09
  SPEAKER_01: Is it fair to say you know?
• 17:11
  SPEAKER_01: I mean, Austin.
• 17:12
  SPEAKER_02: Austin, Austin is a fun town.
• 17:14
  SPEAKER_02: I I'm not never been.
• 17:16
  SPEAKER_01: I'm not biased.
• 17:17
  SPEAKER_01: Uh you need to go.
• 17:18
  SPEAKER_00: Really?
• 17:18
  SPEAKER_00: It's fine.
• 17:19
  SPEAKER_00: Josh, have you been to Austin?
• 17:20
  SPEAKER_00: It's fine.
• 17:21
  SPEAKER_00: Now, you know, last night, speaking of Austin, this is obviously going to be dated when this broadcast, but Arkansas played Texas last night.
• 17:29
  SPEAKER_00: Oh, no, we got smoked.
• 17:30
  SPEAKER_00: Arkansas.
• 17:31
  SPEAKER_00: They got hit.
• 17:32
  SPEAKER_00: Beat them like they stole something, like BTA as my as my.
• 17:36
  SPEAKER_01: They came up behind Texas right at the tip and pansed them.
• 17:40
  SPEAKER_01: Yeah.
• 17:41
  SPEAKER_01: Yeah.
• 17:41
  SPEAKER_01: And I go, huh, this is ugly.
• 17:44
  SPEAKER_00: The Hogs are good.
• 17:45
  SPEAKER_00: Hogs are a good team.
• 17:46
  SPEAKER_00: Well, Darius Acuff, Florida.
• 17:48
  SPEAKER_00: Darius Acuff.
• 17:49
  SPEAKER_00: Yeah, Florida like came out of nowhere.
• 17:51
  SPEAKER_02: Sorry, it was in Florida.
• 17:52
  SPEAKER_02: We're gonna be fine.
• 17:52
  SPEAKER_02: Darius Acuff is the best.
• 17:54
  SPEAKER_02: So the water, the water opens this up a lot.
• 17:57
  SPEAKER_01: All right.
• 17:57
  SPEAKER_01: So with the water, do you just get a little bit of dessert, a little bit of sweetness?
• 18:02
  SPEAKER_01: Like marzipan.
• 18:04
  SPEAKER_01: You know.
• 18:05
  SPEAKER_02: It toned it toned it way down.
• 18:07
  SPEAKER_02: Some big cotton.
• 18:08
  SPEAKER_02: Whereas the Buffalo Trace, it didn't change much.
• 18:10
  SPEAKER_02: This it changed.
• 18:14
  SPEAKER_01: There you go.
• 18:15
  SPEAKER_00: We need a stone from cheese shirts.
• 18:19
  SPEAKER_00: Got stone fruit.
• 18:21
  SPEAKER_00: God stone fruit.
• 18:23
  SPEAKER_01: It's spicy though.
• 18:24
  SPEAKER_00: Yeah.
• 18:25
  SPEAKER_00: Spicy, but not like not burning spicy.
• 18:29
  SPEAKER_01: And that, and that's the minerality and the spice of the rye and the red corn.
• 18:32
  SPEAKER_01: Well, red corn is a little earthier and spicier.
• 18:35
  SPEAKER_01: White corn is sweet.
• 18:36
  SPEAKER_01: So still the mother bread from Still Austin is it's called Musician.
• 18:41
  SPEAKER_01: And that that is white corn.
• 18:43
  SPEAKER_01: So when I do my lattice and I put Still Austin in, white corn is going to be after where we did bourbon because of the sweetness of white corn.
• 18:51
  SPEAKER_03: Why do you have a still Austin at home?
• 18:52
  SPEAKER_00: I think that's the one I have.
• 18:53
  SPEAKER_00: I think you have the white corn with home.
• 18:54
  SPEAKER_00: Never had the red corn.
• 18:55
  SPEAKER_00: So what's your, I mean, what would you rate this?
• 18:58
  SPEAKER_00: What's your rating on this?
• 19:00
  SPEAKER_00: Because he did five, four or five.
• 19:02
  SPEAKER_00: Four or five for Buffalo Trace.
• 19:04
  SPEAKER_00: And you feel free to give a rating pre and post water drops.
• 19:08
  SPEAKER_00: Well, is it is it better than the shit that Jim brought earlier?
• 19:10
  SPEAKER_00: Whoa.
• 19:11
  SPEAKER_03: I mean, I'm just asking.
• 19:13
  SPEAKER_02: That's better.
• 19:13
  SPEAKER_02: It's they're they're both better.
• 19:15
  SPEAKER_02: I like Halliumuth farms.
• 19:16
  SPEAKER_02: I do too.
• 19:18
  SPEAKER_02: I'm not a fan of theirs.
• 19:19
  SPEAKER_02: But but everyone has their own things that they like.
• 19:22
  SPEAKER_01: You have your own personal palate prep triple P.
• 19:25
  SPEAKER_02: 100%.
• 19:25
  SPEAKER_01: And he just gave me points just for showing up instead of it.
• 19:28
  SPEAKER_02: Yeah.
• 19:29
  SPEAKER_02: I mean, it was good.
• 19:30
  SPEAKER_02: It was warm.
• 19:30
  SPEAKER_02: And it was good.
• 19:32
  SPEAKER_01: It was another car for an afternoon.
• 19:34
  SPEAKER_01: This would not be bad in an old-fashioned or in Manhattan.
• 19:39
  SPEAKER_02: Yeah, I mean, I'm gonna give it, I'm gonna give it a I'm gonna give it a 4.3.
• 19:46
  SPEAKER_01: Okay, three.
• 19:47
  SPEAKER_01: That's a good number.
• 19:48
  SPEAKER_01: 86.
• 19:49
  SPEAKER_01: There you go.
• 19:49
  SPEAKER_01: That's a good number.
• 19:50
  SPEAKER_01: That's a B plus.
• 19:52
  SPEAKER_01: That's a silver in a in a in a competition.
• 19:54
  SPEAKER_01: Pleasantly surprising.
• 19:56
  SPEAKER_00: When you're grading, Russ, are there times where you're like, you know, I'm gonna give this a 92, I add drops, it's a 94.
• 20:05
  SPEAKER_00: How do you grade that?
• 20:07
  SPEAKER_00: That's a good question.
• 20:08
  SPEAKER_01: Yeah, that is a good question.
• 20:10
  SPEAKER_01: Competition.
• 20:10
  SPEAKER_01: So you have the ability in a competition to say, I'm gonna try everything today neat.
• 20:17
  SPEAKER_01: Or I'm gonna, and and and or you have to, if you're a judge, you have to be consistent.
• 20:22
  SPEAKER_01: So it's an even playing field.
• 20:24
  SPEAKER_01: So I always add the water.
• 20:27
  SPEAKER_01: And also during when you're trying a lot of whiskeys during the day, you better keep hydrated, or you're gonna be, or you're gonna flat line.
• 20:35
  SPEAKER_00: I can see Jim as a guest.
• 20:36
  SPEAKER_00: This would be a funny.
• 20:37
  SPEAKER_00: So Jim's already goes, I'm gonna add Coke to every one of them.
• 20:40
  SPEAKER_00: He's porn.
• 20:41
  SPEAKER_00: No, I would not pour them.
• 20:44
  SPEAKER_01: I would give this a 4.8.
• 20:46
  SPEAKER_01: That's fine.
• 20:47
  SPEAKER_01: 4.8.
• 20:48
  SPEAKER_01: 86.
• 20:48
  SPEAKER_01: And what would you give?
• 20:50
  SPEAKER_01: Excuse me, 96.
• 20:51
  SPEAKER_01: Oh, I gave that a solid uh I gave that in my mind a 4.6 or 92.
• 20:57
  SPEAKER_01: Okay.
• 20:57
  SPEAKER_01: Wow.
• 20:58
  SPEAKER_01: So still Austin was higher than the Buffalo Trace.
• 21:00
  SPEAKER_01: Yeah.
• 21:00
  SPEAKER_01: But this is my style of whiskey, though.
• 21:02
  SPEAKER_01: I remember you like like I like that big bold.
• 21:05
  SPEAKER_01: I can't I think you're biased because it's from Austin.
• 21:07
  SPEAKER_01: Yeah.
• 21:08
  SPEAKER_03: I think you can't get off that, Ross.
• 21:10
  SPEAKER_03: Come on, Ross.
• 21:11
  SPEAKER_02: Jim, we need we need to see your bank account if they're depositing money in there.
• 21:17
  unknown: Okay.
• 21:18
  SPEAKER_01: But remember, we're doing this knowing the brands.
• 21:21
  SPEAKER_01: Yeah.
• 21:22
  SPEAKER_01: Yeah.
• 21:22
  SPEAKER_01: See, when you when you're a competition judge, we don't see the brand.
• 21:26
  SPEAKER_01: You know the category.
• 21:27
  SPEAKER_01: Okay.
• 21:27
  SPEAKER_01: You know if it's high rye, if it's high, if it's high proof, you know if it's easy whiskey, it's good.
• 21:36
  SPEAKER_00: I like more like oatmeal.
• 21:37
  SPEAKER_01: Yeah, this would be in the general.
• 21:39
  SPEAKER_01: Well, unless they they could have a category of competition where it's a hunter proof above or bottle and bind only.
• 21:45
  SPEAKER_01: Okay.
• 21:46
  SPEAKER_01: Uh, but these are completely different.
• 21:48
  SPEAKER_01: But look at the color here.
• 21:49
  SPEAKER_01: Yeah, look how extra color.
• 21:51
  SPEAKER_01: You know, for the audience that doesn't know, you know, for American whiskey, this is a category, whiskey bourbon is an example.
• 21:57
  SPEAKER_01: You cannot add any secondary flavoring.
• 22:00
  SPEAKER_01: uh or or an additive this is the natural color that comes out of the barrel and then as after his dumped is proof down to the desired proof point of 90 proof the desired proof point of 100 proof for bottled and bond so how I know this isn't this isn't bottled and bond no but it's a minimum of four years buffalo traces well see all right look at the look at the front label there what's it say straight one bourbon whiskey straight bourbon whiskey that means it's a minimum of two years in oak okay if it's less than four years in oak by law you must declare an age statement so there's no age statement on here so know what confidence that's four years and above so every straight whiskey that you see whether it be a rye Tennessee whiskey wheat whiskey know what confidence is in there they they they can't hide the the age if it's less than four they have to put it by law somewhere on the label.
• 22:58
  SPEAKER_01: Oh okay every time we do our our our you've been to a lot of my events you know I'll mention sometimes that all these are four years and above because the straight bourbon whiskey two and four what would be a bourbon out there in stores that we would see today that's less than four years old younger younger brands developmental brain outside what drive that's a that's a gold bar to season one no but like it is this a is this a darker just because it's an older aged whiskey oh it's the red corn and and the and the maturation cycle in Texas I mean the the maturation warehouses are uh southwest of Austin in the hill country so it's real hot so it speeds up everything speeds up maturation they and they're not doing 10 story maturation warehouses in Texas like we are in in uh Kentucky Tennessee you know these are a couple stories tall and you know you gotta balance that you've got to balance all this out you know it's a balancing of the oak you know the proof and then the cereal grain that's the trilogy of tasting we've talked about this before the proof the oak and then the cereal grains so this is for me a perfect trilogy of tasting for what Texas whiskey represents.
• 24:20
  SPEAKER_01: Now a lot of people think this is too big and bold on on the on the character of the oak because of that Texas heat.
• 24:27
  SPEAKER_01: What's the proof on that?
• 24:29
  SPEAKER_01: 100 both bottle and bond bottle and bond and shout out to Bottle of Bond Month month in March 1897 bottle of bond month this is 129 years this month actually this week actually no I wasn't a couple days when it was founded not that old no close but close bond I wow this is I didn't have high expectations for that Russ you know I just I just drank the the last of that it is really good it's delicious.
• 25:01
  SPEAKER_00: I think it opened up a little bit more while we were talking I was not I didn't think it was going to be very good Russ because again I'm I'm scorching earth from that last time we brought in something with the word corn in it that melody with red corn before no that wasn't that good no no we've no no we've had something with red I don't remember red corn before we've had it before though it was not still Austin no it wasn't we've never had this this is your first uh I'm gonna just try a nipper now then think about this on this on this next pore think of uh fresh cut vanilla bean you know you get a vanilla bean you just cut it and you get that those vanilla bean oils uh you really get that here i was i was actually cutting a vanilla bean last night thinking of that and then you were wiping it off with your new dude wipe yeah very very topic not dude wipe what's it called muck muckender muckender muckenders shout out to muck muckender you know what I'm saying we need to give rest a rest a fact literally the muckender is a handkerchief uh you know the old handkerchief styles that you put in your front pocket shout out to Josh Stanley shout out shout out to the better josh better josh I think I'm glad that you're pleasantly surprised because I don't want to disappoint no no I I did not have high expectations that's good i i really didn't it it's very tasty no it's it's really good it's really now you know how I know it's really good because Matt's pulling the bottle closer and closer to him which means he wants to try to steal it yeah he's gonna try to take it yeah it's good it's good it's good i don't i don't catch the vanilla crumberlet stone fruit i'm just you don't I have a novice palate what eat you know you should be getting those you should be getting it doing this long enough where you could take the train wheels off yeah towards tequila russ you you you've got to the dark side it's time to go to do another tequila we could do another when are we gonna do another one of those when Cory has recovered and she's ready is she is she ready yet she she would be like in let's do one late May we done in late May could we do it in the pool?
• 27:03
  SPEAKER_00: Sold that would be fun sold that would be fun you know what I'm gonna you know what here's the thing Russ can you do this solid we could do a mobile a mobile podcast there this is the last podcast of the day any chance I get you to accompany me back to my house whoa whoa talk to Corey about the plan for the May tequila thing because when you leave she is going to be smitten let's call her right now no we can't call her she would answer I would she will answer yeah I don't think she will I bet she will let's maybe rest her call let's call her caller but we're gonna call this down for she'll let you enter the doubt no no we're we're keeping that we're keeping this in let's go hold on I hope she doesn't ask her hey I'm home waiting in the closet she'll be good yeah so you may be on the stretch rack hey don't say anything embarrassing you're on the podcast right now welcome to the BT Podcast because Russ is here and he wants to know if you're ready to host another tequila night on the mind core think Corey Corey stay with us tequila in the pool in Baby in the pool we could we could have Bobby barbecue while we're all in the pool.
• 28:22
  SPEAKER_00: So babe I'm gonna give you right now 10 seconds tell Russ what you think of him I adore Russ.
• 28:32
  SPEAKER_05: Well you made my day Corey I love eccentric super knowledgeable people and you fall really into that bucket.
• 28:41
  SPEAKER_01: So that's why you love Matt that's why she both now like you and Matt well thank you Corey you know we're just talking about it a minute ago I think it's time for another tequila bit because we haven't had one in a couple years.
• 28:52
  SPEAKER_01: Corey so give everybody at home your address and the date and then we'll let everybody come to the party babe I'll talk to you later.
• 29:00
  SPEAKER_00: Thank you Corey we have approved a couple Saturday dates in May.
• 29:04
  SPEAKER_00: Done.
• 29:05
  SPEAKER_00: This year incredible in the pool with Bobby on the barbecue if he can show up again I feel like I'm being sledded here.
• 29:12
  SPEAKER_00: I'm a pretty good barbecue myself but you can do it Bobby can barbecue if that's what you have you always have to ask the host yeah well you can use their grill.
• 29:21
  SPEAKER_01: Yeah because that it that's off putting if you just say come ride it's just a little aggressive.
• 29:27
  SPEAKER_00: I always think when Rob comes to my house I'm like Rob grill.
• 29:31
  SPEAKER_00: There it is Matt's gonna be out of town yeah Rob it'll be me and you we'll send you videos from the cheer comfort my schedule I'll have to check with Carrie and get back to you.
• 29:49
  SPEAKER_02: Yeah I'm like let's call Carrie exciting times Russ we're well we're gone me and Bobby are gone from like the 15th to the 20th to Labor Day where are you going?
• 30:04
  SPEAKER_02: Or Memorial Day.
• 30:05
  SPEAKER_02: Where are you going?
• 30:06
  SPEAKER_02: We're going to the Bahamas midnight round whoa you heard it here first so after so it has to it can't be during that time or we'll both be so pretty much half the month of May you're saying you're gone.
• 30:17
  SPEAKER_02: For 10 days we're gone.
• 30:18
  SPEAKER_00: All right so early June sounds first weekend of June.
• 30:21
  SPEAKER_00: First Saturday I don't know if we don't know for us as a random cancel whatever you add I know the first Saturday move about there you go in first week okay are you in?
• 30:33
  SPEAKER_00: Yeah I'm in a whole new lineup whole new lineup all right that rock meme there'll be some new ones that I don't think you know and and hey anybody who wants to you know come to the come to the ninth green of Shadow Valley's golf course and and watch through the window as we drink tequila feel free.
• 30:50
  SPEAKER_00: I mean I was gonna host but but the ice staff only holds one josh has a brand new uh Rob redid his his whole kitchen the ice tape only holds one we need to go over why don't we go to your house we should really do it at your house and see the cabinets the cabinets cabinets are amazing yeah that date guys i'm i'm i'm wide open is uh I gotta get on my calendar June 6th June 6th uh uh so knocking the door say I'm here for the B Team podcast tequila tasting yeah feel free Jim what's the address 7002 Shadow Valley Road Rogers Arkansas and how are we gonna get through the gate oh just say we're here for the B Team podcast tonight yeah we're gonna have 5,000 people 5,000 we 5,000 all five listeners that listen to this on a consistent basis are welcome to come Rob's mom is right from Hawaii making a racist right now Russ it's good to have you back yeah it's good to be back in Seattle thank you for introducing us to some corn that we liked listen remember with that do you remember you probably don't do you remember what we were comparing that day uh was it a bottle and bond day yeah yeah it was bottle and bond so what was funny was that we had the mellow corn and we everybody took stuff home and then and to this day to this day somebody in the room always goes hey you have that mellow corn sitting in a cabinet here anybody would take it home like nah you guys leave it with you it's a gift from us and it's still here it's there's a there's a bottle for every that's right that's right it it'll get you from point A to point B if that's what you need it will we can't end on that low we gotta no so uh June 6th at the Corbett house yep horns down everybody break break uh bikini bikini bathing suit yep come in whatever you want let's go whatever you want as long as it's not May 15th to May 31st no that's very good bootleg in back for us that's when I'm whatever you want whoa see that's a big commission since you're gonna be in the in the rum area of we'll bring something around in the area in the world you need to bring back some good aged rum I love some good aged rum super good and the week after that we'll do a rum tasting at the Corbett's house what was the address 7,002 I can bring the rum with the tequila tequila rum bring a couple mystery guests with mystery guests see that and by the way Josh don't schedule any podcasts back half of May it's clear it's clearly clear yeah if you schedule it's gonna be you two and maybe Russ out maybe Russ out in Russ thank you it's so good to have you back here it's it's great to be back with you fine gentleman and we'll see you on the fine gentleman and Matt thank you