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Transcript

Taylor Time: The EH Taylor Deep Dive · The Scotchy Bourbon Boys

• 1:43
  SPEAKER_00: I'm here to tell you about Whiskey Thief Distilling Company and their newly open tasting world.
• 1:48
  SPEAKER_00: Whether you are up for a farm-glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in new local, you won't be disappointed.
• 2:01
  SPEAKER_00: At both locations, their barrel fixed all day, every day, and far like none other.
• 2:07
  SPEAKER_00: Each location features tastings with five barrels, each featuring their pot distilled bourbon rockets.
• 2:14
  SPEAKER_00: Once the barrels have been cleaned and tasted, you can make a collection and eat your own bottle.
• 2:20
  SPEAKER_00: A day at whiskey feet with their friendly staff and ownership will insert you many good times with good friends and family.
• 2:27
  SPEAKER_00: Remember to always drink responsibly, never drink and dry, and live your life uncont and unfiltered.
• 3:57
  SPEAKER_00: Here you go with Super Nash and with Nobs tonight.
• 4:02
  SPEAKER_00: Woo! Tonight we're doing the Colonel EH Taylor Jr.
• 4:11
  SPEAKER_00: line of bourbon.
• 4:12
  SPEAKER_00: I posted earlier that it's my favorite, my favorite line of bourbon.
• 4:18
  SPEAKER_00: There's in my I put it out there, I'm like, prove me wrong.
• 4:22
  SPEAKER_00: You know, tell me why this isn't the best line of bourbon out there.
• 4:25
  SPEAKER_00: And we're gonna get into that in in detail.
• 4:28
  SPEAKER_00: It's like, welcome, Super Nash.
• 4:30
  SPEAKER_00: How's your week going?
• 4:32
  SPEAKER_00: Fantastic.
• 4:34
  SPEAKER_03: Couldn't be better, man.
• 4:35
  SPEAKER_03: He's getting all the holiday food that I ate this weekend, and it's been great.
• 4:41
  SPEAKER_03: Still sipping on a little bit of bourbon and having a cigar or two.
• 4:45
  SPEAKER_00: Yeah.
• 4:46
  SPEAKER_00: Hey, how about yourself, Nobs?
• 4:47
  SPEAKER_00: Uh, are you having a good week?
• 4:49
  SPEAKER_01: Yeah, yeah, good.
• 4:50
  SPEAKER_01: It's been a good week.
• 4:51
  SPEAKER_01: Again, just yeah, down in those leftovers.
• 4:55
  SPEAKER_03: All that's in the house, you know.
• 4:57
  SPEAKER_03: I finished up mine yesterday.
• 5:00
  SPEAKER_01: I still got a little turkey left.
• 5:03
  SPEAKER_00: I mean, I will tell you that my leftovers weren't what you guys' leftovers were this year because my leftovers were lasagna.
• 5:12
  SPEAKER_00: I mean, I'm telling you, having lasagna for Thanksgiving lunch, that was awesome.
• 5:18
  SPEAKER_00: And then there was a whole plate of it.
• 5:20
  SPEAKER_00: And, you know, my my grandgrandsons came over with my daughter, and we all went went, you know, ate about a quarter of it, but that left three quarters.
• 5:31
  SPEAKER_00: And anytime Roxy was saying, hey, what do you want for lunch?
• 5:36
  SPEAKER_00: I'm having I'm having turkey and stuffing, and I'm like, lasagna.
• 5:42
  SPEAKER_00: Got out of the and got out of it this time.
• 5:45
  SPEAKER_00: So, anyways, all right.
• 5:46
  SPEAKER_00: So www.scotchybourbonboys.com for all things scotchy bourbon boys.
• 5:51
  SPEAKER_00: We got the Glenn Carens and the t-shirts available.
• 5:53
  SPEAKER_00: And the we made a ton of bourbon balls.
• 5:57
  SPEAKER_00: We've got to do the dipping, but we made, I think the normally a batch makes about 96, which is like eight dozen.
• 6:05
  SPEAKER_00: And this time the batch made 125, and then the next batch was 117.
• 6:10
  SPEAKER_00: So we have over 235 scotchy bourbon balls that will be going up for a holiday sale and bringing it around.
• 6:20
  SPEAKER_00: And so that should be pretty awesome.
• 6:23
  SPEAKER_00: But then also you can check out our bios and everything, and I will get to updating that what that website.
• 6:29
  SPEAKER_00: I don't know what it is.
• 6:31
  SPEAKER_03: You have to the first of the year.
• 6:39
  SPEAKER_00: Well stuff.
• 6:40
  SPEAKER_00: I I mean, there's no there's no excuse not to write bios.
• 6:43
  SPEAKER_00: All you got to do is I actually had whiskey because I I want Carl to give us and CT to give me their bios, and they won't.
• 6:52
  SPEAKER_00: I can never get a bio from either one of them.
• 6:55
  SPEAKER_00: But I I I went to Chat GPT and I said, hey, write a bio for Carl Henley, one of the Scotchy Bourbon boys.
• 7:05
  SPEAKER_00: And it went and and basically wrote a whole bio on him about when he joined.
• 7:12
  SPEAKER_00: I mean, it was insane what because if he was they it was able to get what's on the internet based off of what we what we do, but but nothing written.
• 7:22
  SPEAKER_03: It's you know why they hadn't given them to us because they're the two unsung heroes of of the Scotch and Bourbon Boys.
• 7:29
  SPEAKER_03: They don't they don't like a lot of recognition and all that, but they they love to come on and they do great things for us.
• 7:38
  SPEAKER_00: That's awesome.
• 7:39
  SPEAKER_00: Yeah, there's nothing, but I I'm gonna get it the ChatGPT, either they're gonna write it or Chat GPT's writing it.
• 7:45
  SPEAKER_00: But it that I I mean That's a threat.
• 7:49
  SPEAKER_00: Yeah, but I mean I mean, I lately though it's getting smarter as far as what I'm asking it to do.
• 7:57
  SPEAKER_00: And it's it's it's like kind of cool.
• 8:00
  SPEAKER_00: And I'm not asking it to do anything.
• 8:03
  SPEAKER_00: People, I understand pushing it too far or whatever, but when it comes to running this the bourbon podcast, I would say I'm able to do a lot more just because of ChatGPT.
• 8:15
  SPEAKER_00: And then I will say that we were having some issues a little bit with our private barrel select through Ohio, and I was working with Andemic, and we were running, we were running a lot of the questions, the legal questions, through Chat GPT, because Chat GPT through her has learned all the statures of federal and state on rules of bourbon as far as selling and purchasing and all that kind of stuff and who can do what.
• 8:49
  SPEAKER_00: So that's so cool, right there.
• 8:51
  SPEAKER_01: So enjoy that's awesome.
• 8:53
  SPEAKER_01: I was gonna say, enjoy it while it lasts because they're talking about removing all legal advice from it.
• 8:59
  SPEAKER_00: Yeah.
• 8:59
  SPEAKER_01: Well, unable to.
• 9:01
  SPEAKER_00: It's it helped.
• 9:02
  SPEAKER_00: I mean, I it's not like I'm it's helped of how to solve the problem.
• 9:06
  SPEAKER_00: Now, I whether that solves the problem or not, I don't know.
• 9:10
  SPEAKER_03: But but it did help.
• 9:12
  SPEAKER_03: But at least you at least you have a starter, yeah.
• 9:14
  SPEAKER_01: Well, yeah, the guy the guy on the guy on the other end types, is this in ChatGPT?
• 9:20
  SPEAKER_01: Is this how you do this?
• 9:21
  SPEAKER_01: And it says yes too, so then I, you know.
• 9:25
  SPEAKER_00: Yeah, yeah, it could be.
• 9:26
  SPEAKER_00: But anyways, all right.
• 9:27
  SPEAKER_00: And then also we're on just remember that we're on Facebook, Instagram, YouTube, X, and also TikTok now.
• 9:34
  SPEAKER_00: And then also check us out on Apple iHeart and Spotify along with any other audio way of listening.
• 9:43
  SPEAKER_00: If if there if it's there, we're on it.
• 9:46
  SPEAKER_00: So I I mean, even some of the random ones, I I'll check it and it's like, there we are, Scotchy Bourbon Boys.
• 9:52
  SPEAKER_00: I guess that's how we get to be the number three whiskey podcast in the world and the number 16 bourbon podcast.
• 10:00
  SPEAKER_00: That that's interesting, but I'm still happy with 16 out of 60.
• 10:04
  SPEAKER_00: You know, you crack that top 20 and you're doing a decent job, I think.
• 10:09
  SPEAKER_00: And so that, you know, through everything that we're doing, and then make sure that whether you listen or watch us, that you leave good feedback, go and then also comment and become a member on YouTube or Patreon or any place like that.
• 10:27
  SPEAKER_00: You know, become a member because becoming a member gets you some things, and then also can get some of your chats along, you know, onto that where we're uh seeing it at the time, you know.
• 10:39
  SPEAKER_00: So check out, check, check all those media social media platforms and podcast platforms out.
• 10:46
  SPEAKER_00: And then so there we go, got that out of the way.
• 10:49
  SPEAKER_00: It was a little rough today.
• 10:52
  SPEAKER_00: I mean, I've been a lot quicker with that in the past, but we've got all the sponsors covered.
• 10:58
  SPEAKER_00: We've got, you know, you know, our it's like it's great to have.
• 11:03
  SPEAKER_00: I really appreciate everything that Whiskey Thief Middle West Spirits and the Spirit of French look do for us.
• 11:08
  SPEAKER_00: And then we also have old Louisville coming up with the old Louisville barrel bottle breakdown tonight of A.
• 11:14
  SPEAKER_00: H.
• 11:15
  SPEAKER_00: Taylor's small batch.
• 11:17
  SPEAKER_00: Yep, yep.
• 11:18
  SPEAKER_00: There's a couple things coming up, okay?
• 11:20
  SPEAKER_00: So this is exciting.
• 11:22
  SPEAKER_00: December 12th, Friday, December 12th, is our Christmas party at your Vasi Vineyards and Winery.
• 11:29
  SPEAKER_00: And it's like it's at the Stillhouse.
• 11:33
  SPEAKER_00: You can go on Facebook, there's an event, uh, and tell us that you're going.
• 11:38
  SPEAKER_03: This year's only one drinking here, and cheers them to the bar, but I'm gonna try to.
• 11:43
  SPEAKER_00: Yeah.
• 11:44
  SPEAKER_00: All right, so I've got your little samples here, and oh my gosh.
• 11:51
  SPEAKER_03: You've got like 800 bottles back there, and you're just gonna choose my little pull.
• 11:55
  SPEAKER_00: No, I've got the barrel.
• 11:57
  SPEAKER_00: I've got a brand, I've got the brand new fresh crack of this year's uh Taylor.
• 12:02
  SPEAKER_00: And then I should have, I don't know really.
• 12:08
  SPEAKER_00: Does anybody see my can you guys?
• 12:10
  SPEAKER_00: I had my can I see?
• 12:13
  SPEAKER_00: No, we're looking at it in the camera.
• 12:15
  SPEAKER_03: I'm not waiting.
• 12:16
  SPEAKER_03: Wait just a minute, then move the camera behind the no.
• 12:19
  SPEAKER_00: Do you guys see the glasses?
• 12:21
  SPEAKER_00: Just the clear glasses were just sitting there.
• 12:25
  SPEAKER_00: Okay, so that's what I was asking.
• 12:27
  SPEAKER_00: If you could see the glasses, I couldn't see them.
• 12:29
  SPEAKER_00: I had to oh, there they are.
• 12:31
  SPEAKER_00: Oh, I put the glasses on, I could see now.
• 12:34
  SPEAKER_00: And you can see them now.
• 12:36
  SPEAKER_00: This is um I've got a 6555-131 Taylor.
• 12:46
  SPEAKER_00: You don't want to get old.
• 12:50
  SPEAKER_01: Well, I hope if I get old, I don't lose my style, too.
• 12:53
  SPEAKER_01: Who picked those glasses out?
• 12:55
  SPEAKER_00: They're readers.
• 12:57
  SPEAKER_00: They're readers, and just so you know, they're just clear.
• 13:00
  SPEAKER_00: I don't like the way it looks.
• 13:01
  SPEAKER_03: They look like old women's glasses.
• 13:03
  SPEAKER_01: Yeah, they do.
• 13:04
  SPEAKER_01: I thought I I thought calling you you you teeny instead of tiny when you put those on.
• 13:12
  SPEAKER_01: Yeah, here.
• 13:13
  SPEAKER_00: How's that?
• 13:15
  SPEAKER_00: Is that better?
• 13:17
  SPEAKER_01: No, you have like 2012 hipster glasses.
• 13:22
  SPEAKER_01: You look at you about just serve me an IPA.
• 13:24
  SPEAKER_03: So I've got I went to a Ray one time and I saw a bunch of people wearing those.
• 13:29
  SPEAKER_00: So I've got the straight rye, and I've got the barrel-proof 65.5131 sample that you got me, Super Nash.
• 13:37
  SPEAKER_00: And then I've got the the newest four-grain 2017 that's you supplied me.
• 13:42
  SPEAKER_00: The newest one you supplied me, but from 2017.
• 13:45
  SPEAKER_00: And I and I am going to drink the living shit out of that four-grain because this is one of my favorite pours of all time.
• 13:55
  SPEAKER_00: It's right up there.
• 13:56
  SPEAKER_00: I won't be drinking it too much because that's all I got left.
• 14:00
  SPEAKER_00: Well, I'm gonna drink half of it, and then we're gonna do a barrel bottle.
• 14:04
  SPEAKER_00: No, you're gonna drink it all.
• 14:05
  SPEAKER_00: So, do you think well to I'll drink it?
• 14:07
  SPEAKER_03: That's a bottle kill tonight.
• 14:09
  SPEAKER_00: I you know what?
• 14:10
  SPEAKER_00: I will I will tell you this, Super Natch.
• 14:13
  SPEAKER_00: We will barrel bottle breakdown small batch, but then we'll quick right right into this 2017 four-grain.
• 14:20
  SPEAKER_00: Because I think it's one, it could be one of the best things I've ever tasted as far as bourbon.
• 14:26
  SPEAKER_03: I'm telling you.
• 14:27
  SPEAKER_03: It's it's like I I I had amrith of my four-grain where I did the four different matches of the buffalo trace in the barrel, barrel for four years and uh what four years and three months if we counted it up.
• 14:45
  SPEAKER_03: It didn't turn out anything like this four-grain.
• 14:48
  SPEAKER_03: It tore it turned out more like George T.
• 14:51
  SPEAKER_03: Stag, and I'm telling you, it's delicious.
• 14:55
  SPEAKER_00: All right.
• 14:56
  SPEAKER_00: So I I'm having your older barrel proof.
• 15:01
  SPEAKER_00: I finished off that sample.
• 15:03
  SPEAKER_00: That's tonight's okay.
• 15:06
  SPEAKER_03: Why you're doing that?
• 15:07
  SPEAKER_03: I thought I'll give uh a little bit of uh background history.
• 15:11
  SPEAKER_00: Nope, not yet.
• 15:12
  SPEAKER_00: So not yet.
• 15:13
  SPEAKER_00: We've got the we've got the the the Christmas party coming up at Dirbasi, like we talked about.
• 15:20
  SPEAKER_00: Everybody then we also have the newly established Scotchy Bourbon Boys Club, which basically we'll go over those coming up.
• 16:17
  SPEAKER_00: If you want details, uh message me because the club is going to be an exclusive club to get you in.
• 16:25
  SPEAKER_00: I'm gonna be doing in this club, there's gonna be things that you're gonna get that, and one of them is an invite to the Scotchy Bourbon Boys Christmas party.
• 16:36
  SPEAKER_00: So being in the club, that that gets you that'll get you the invite.
• 16:41
  SPEAKER_00: And but then also there'll be it'll have something to do with a personal tasting thing at my at my house will be part of the club.
• 16:53
  SPEAKER_00: So that's kind of gonna be a fun, fun thing to be a part of the club.
• 16:58
  SPEAKER_00: But also, we also are gonna kick off today the 12 days of bourbon, which will start.
• 17:07
  SPEAKER_00: Now we're gonna tell everybody about it, but it will start Thursday, December 11th.
• 17:14
  SPEAKER_03: Give you a screen share that picture.
• 17:16
  SPEAKER_00: Of what?
• 17:18
  SPEAKER_00: Of all the bottles and and uh I I know well I I I'm just gonna go.
• 17:23
  SPEAKER_00: Well, this is a teaser.
• 17:24
  SPEAKER_00: Screen share the I'm not telling everybody what the bottles are, the samples.
• 17:29
  SPEAKER_03: That'll go all you gotta do is screen share the picture and they can look at it.
• 17:32
  SPEAKER_00: You act like you screen share it, old man.
• 17:35
  SPEAKER_00: Yeah.
• 17:37
  SPEAKER_00: It's trying to get off easy tonight.
• 17:39
  SPEAKER_00: Can you can you screen share let's see?
• 17:44
  SPEAKER_00: There it is.
• 17:46
  SPEAKER_00: Can I screen share my uh we'll see you have to save that picture from your text to your pictures?
• 17:55
  SPEAKER_00: No, I don't.
• 17:56
  SPEAKER_03: Oh, you don't?
• 17:57
  SPEAKER_00: I can just save it.
• 17:58
  SPEAKER_03: It's all Apple.
• 17:59
  SPEAKER_00: Screen share there.
• 18:00
  SPEAKER_00: There you go.
• 18:01
  SPEAKER_03: Yeah, we're both on Apple, so just okay.
• 18:06
  SPEAKER_00: Let's see.
• 18:08
  SPEAKER_00: Let's see if that did that.
• 18:10
  SPEAKER_00: No, I don't I I'm not even into it.
• 18:11
  SPEAKER_03: It just gives everybody a great teaser and they can see all the samples that that are gonna be put up.
• 18:21
  SPEAKER_03: Add the that way you don't have to list and tell every one of them.
• 18:26
  SPEAKER_00: Alright.
• 18:27
  SPEAKER_00: I'll do a screen share.
• 18:29
  SPEAKER_00: This is share the screen.
• 18:35
  SPEAKER_00: Nope, that's share the podcast.
• 18:40
  SPEAKER_00: Oh my god.
• 18:43
  SPEAKER_03: He's he's able to do a walker.
• 18:46
  SPEAKER_03: Click of a notice.
• 18:48
  SPEAKER_03: With anything that he wants to do.
• 18:50
  SPEAKER_03: But if it's something we want to do.
• 18:51
  SPEAKER_00: There it is.
• 18:52
  SPEAKER_00: Oh my god.
• 18:53
  SPEAKER_00: Like you this wasn't talked about.
• 18:56
  SPEAKER_00: I can do what I do because it was.
• 18:58
  SPEAKER_00: All right.
• 18:59
  SPEAKER_00: So don't say it when talking about it.
• 19:00
  SPEAKER_00: So these are the bottles right here.
• 19:02
  SPEAKER_00: Here it comes.
• 19:03
  SPEAKER_00: I'm gonna share the screen.
• 19:05
  SPEAKER_00: Oh wow.
• 19:06
  SPEAKER_00: Look at that.
• 19:09
  SPEAKER_00: Can you see it?
• 19:11
  SPEAKER_00: Absolutely.
• 19:12
  SPEAKER_03: We can see it.
• 19:14
  SPEAKER_03: All right.
• 19:15
  SPEAKER_03: And I just want to tell every everybody that there's everything from the Van Winkle Special Reserve 12 year, the old Rick.
• 19:23
  SPEAKER_03: Van Winkle 10 year, old Carter.
• 19:26
  SPEAKER_03: You've got Old Man Winter.
• 19:27
  SPEAKER_03: You've got uh A Mid Winter's Night's Dream Drum.
• 19:34
  SPEAKER_03: And then you've got Old Saint Nick.
• 19:36
  SPEAKER_03: Dram.
• 19:37
  SPEAKER_03: Old Saint, yeah, that's what I said.
• 19:39
  SPEAKER_03: Dream Drum Dram.
• 19:41
  SPEAKER_00: That's I'm gonna, you know what?
• 19:43
  SPEAKER_00: That's a new saying.
• 19:44
  SPEAKER_00: Dream Drum Dram.
• 19:46
  SPEAKER_00: Say that fast.
• 19:47
  SPEAKER_03: Old Saint Nick, 13 years.
• 19:50
  SPEAKER_03: Then you've got some very old pores.
• 19:52
  SPEAKER_03: You've got a couple of old JW Dents from 1968, 69.
• 19:57
  SPEAKER_03: You got a 71 and 74 Jim Beam, and then you got a 1973 Merida Distillery, which is out of New Jersey.
• 20:08
  SPEAKER_03: Christmas Readings whiskey.
• 20:11
  SPEAKER_03: Oh, and you got yeah.
• 20:14
  SPEAKER_03: So these are the so all these.
• 20:17
  SPEAKER_00: All right, let's see if I can get over there.
• 20:20
  SPEAKER_00: Stop share.
• 20:22
  SPEAKER_00: There we go.
• 20:23
  SPEAKER_00: We're back up.
• 20:24
  SPEAKER_00: All these bottles that he has that you saw the two-ounce samples.
• 20:29
  SPEAKER_00: So the way it's gonna work is on the the you can enter, we're gonna basically every day.
• 20:39
  SPEAKER_00: Every day that we're gonna highlight one of the bourbons or the whiskeys and the two-ounce sample, and then we're gonna have challenge to complete.
• 20:50
  SPEAKER_00: And once you complete that challenge, you come back, you say you did you you put comment done.
• 20:56
  SPEAKER_00: That's what we're gonna just done.
• 20:58
  SPEAKER_00: And we will put your name in the the randomizer for after the 12 days, we're gonna go through 12 days, 12 different tasks.
• 21:09
  SPEAKER_00: If the task involves becoming like become a member of YouTube and there's money involved, you get your name put into the random randomizer twice.
• 21:19
  SPEAKER_00: Now, if it's just a task like become do something on Facebook or whatever, you get your name in one.
• 21:25
  SPEAKER_03: Like the pose.
• 21:26
  SPEAKER_00: Right.
• 21:27
  SPEAKER_00: You could get up to 12.
• 21:30
  SPEAKER_00: If you do each task every day, I believe you're gonna be able to have 15 names in.
• 21:35
  SPEAKER_00: There'll be three tasks that involve money, and then there's one task where you're gonna get be able to get your name in 10 times, but that money is a lot.
• 21:44
  SPEAKER_00: So I don't know if that day people are gonna, you know, who what's gonna happen with that, but it's gonna be there.
• 21:49
  SPEAKER_00: But we'll have the 12, we call it the 12 days of Christmas, which has Christmas past, Christmas present, and Christmas future.
• 21:59
  SPEAKER_00: Now, the way that we could describe it is there's bottles that are dusties, which will be our Christmas pasts, which I believe out of the 12 days, three of the bottles are dusty, right?
• 22:10
  SPEAKER_00: Five of the bottles five are dusty.
• 22:13
  SPEAKER_00: Then Christmas present, our current bottles, for instance, the old Carter or the Pap, these are those are the bottles like the EH 10th, the Van Winkle 12 year, the old Rick Van Winkle 10 year, the old Carter batch 14, the old St.
• 22:30
  SPEAKER_03: Nick 12 and 13 year, old man winter, all are all are within the last couple of years.
• 22:38
  SPEAKER_00: So we will start off on Thursday.
• 22:41
  SPEAKER_00: Then hold on, then then I was I was gonna tell everybody hold on the future.
• 22:46
  SPEAKER_03: Yes.
• 22:47
  SPEAKER_00: So we're gonna start off on Thursday, December 11th will be the first day.
• 22:51
  SPEAKER_00: We're gonna go all the way till Tuesday, December 23rd.
• 22:57
  SPEAKER_00: No, Tuesday, December 23rd will be the last day, and when we podcast that night, we will we will have the Randon Ram randomnizer.
• 23:07
  SPEAKER_00: Randomizer.
• 23:12
  SPEAKER_00: We will run it and uh everybody will have their names in for that if you've had 15, but it'll randomize the names, and we are going to pick 12 winners from there, and each winner we will go in the first day through the how many times, yeah.
• 23:33
  SPEAKER_03: One one thing, no matter how many times your name is in there, if you win one of the samples, your name gets removed.
• 23:41
  SPEAKER_03: And so that there will be 12 different winners for all 12 of the samples, right?
• 23:47
  SPEAKER_00: So there'll be 12 different and then here's where Christmas future comes in.
• 23:52
  SPEAKER_00: We will take those 12 winners and enter them into the randomizer, one each, and we will pick one where the Christmas future will be.
• 24:03
  SPEAKER_00: We are giving away one of our private makers marks private selects picked in the dark.
• 24:10
  SPEAKER_00: So that and I don't know if it's future because we don't even have it yet, but you will get a you will get certificate to have one of your that's so I mean this is this this product this is gonna be pretty cool starting December 11th.
• 24:29
  SPEAKER_00: You gotta watch.
• 24:30
  SPEAKER_00: We will put it up, we'll push posts.
• 24:33
  SPEAKER_00: Super Nash will be posting on his.
• 24:35
  SPEAKER_00: I will be posting on Jeffrey Mueller, and we will be putting in the Facebook's Scotchy Bourbon Boys and the Scotchy Bourbon Boys group and page.
• 24:44
  SPEAKER_00: It'll all be up there, and after each after each day till the next day, and you'll have we'll put it up and then in the morning, and uh by let's just say we'll 10 o'clock, we'll grab the names off, and then you'll have you'll have we'll have a time 10 o'clock every evening.
• 25:02
  SPEAKER_03: Then we'll be cut off.
• 25:04
  SPEAKER_00: And then you'll randomize the names from the four different posts, and then we'll the next morning we will post again anywhere between 6 a.m.
• 25:13
  SPEAKER_00: and nine nine p.m.
• 25:14
  SPEAKER_03: And each each each more each yeah, each morning between six and nine a.m.
• 25:19
  SPEAKER_03: I will post up the picture, or we'll both post up the picture, which tells what day it is and what the sample is.
• 25:26
  SPEAKER_03: It has a picture of the bottle and the sample and gives a little background of what it is and the proof and how old it is, and and then we'll actually post along with it what you have to do for that day's sample giveaway to get in to get into the drawing.
• 25:44
  SPEAKER_00: Now, I will say that one one of the the rules is it's in the continental United States.
• 25:53
  SPEAKER_00: Yeah, it's only in the continental United States.
• 25:56
  SPEAKER_00: We can't we we don't we're not we're super Nash is doing this.
• 26:01
  SPEAKER_00: You're getting a special two-ounce pour, which in if you're you were you can't even get these pores in most places where you're at.
• 26:08
  SPEAKER_00: And if you were, you're gonna be paying$100,$125 a pour, even more in some cases.
• 26:14
  SPEAKER_00: So then we're gonna basically ship it to you too.
• 26:18
  SPEAKER_00: And it's like that's not that's you know, that's part of this, that's part of what we want to do.
• 26:23
  SPEAKER_00: This is our this is what Super Nash loves to do to give it back to the bourbon community, and that that's that's why always around Christmas time they call me bourbon claws.
• 26:34
  SPEAKER_00: Yes, and he there's sometimes I think when he does the drawing, he's probably gonna be dressed as bourbon claws.
• 26:42
  SPEAKER_00: Yeah, he's done that before.
• 26:44
  SPEAKER_03: With my little bourbon claws, little bourbon bottle, bourbon claws hat.
• 26:49
  SPEAKER_00: Thomas Anderson's on YouTube.
• 26:51
  SPEAKER_00: Hi, good to see you.
• 26:53
  SPEAKER_00: And then let's see, now let's see.
• 26:56
  SPEAKER_00: We got John Ritt, Tracy's on.
• 26:58
  SPEAKER_00: I didn't see, I haven't seen Randy for a while.
• 27:01
  SPEAKER_00: Is he still still no?
• 27:05
  SPEAKER_03: Randy's still feeling under the weather last time I talked to him a few days ago.
• 27:09
  SPEAKER_00: And Drew Wheedland's on.
• 27:11
  SPEAKER_03: And there's Walker.
• 27:12
  SPEAKER_00: Yep, and Walker.
• 27:14
  SPEAKER_00: Here's Walker.
• 27:15
  SPEAKER_00: And Tracy, good to see her.
• 27:17
  SPEAKER_03: Eric all the way out in Arizona.
• 27:20
  SPEAKER_00: Eric's on, and he's got he's drinking, he cracked his bottle of small batch.
• 27:25
  SPEAKER_00: All right, so anyways, that that covers that.
• 27:28
  SPEAKER_00: Now let's do a little bit.
• 27:30
  SPEAKER_00: Are you gonna I want you are gonna take, are you gonna take the E.H.
• 27:36
  SPEAKER_00: Taylor the man?
• 27:38
  SPEAKER_03: Yes, I'm gonna take E.H.
• 27:40
  SPEAKER_03: Taylor, the man.
• 27:42
  SPEAKER_03: I've got his history, who he is, and and all his and what he brings to the bourbon industry.
• 27:48
  SPEAKER_03: And I will take or what he brought to the bourbon industry.
• 27:53
  SPEAKER_00: That is so weird.
• 27:56
  SPEAKER_00: Alright, and I'll take.
• 27:59
  SPEAKER_00: I hope.
• 28:01
  SPEAKER_00: I'll take no, I'll just I'll take the brands.
• 28:04
  SPEAKER_00: I I'll I've got all the stuff on all the brands.
• 28:08
  SPEAKER_03: Okay.
• 28:08
  SPEAKER_03: And I'll drink.
• 28:10
  SPEAKER_03: There you go.
• 28:11
  SPEAKER_03: There you go.
• 28:11
  SPEAKER_03: Drink and listen and cheer us on.
• 28:14
  SPEAKER_03: Alright, uh Colonel Edmund Haynes Taylor Jr.
• 28:21
  SPEAKER_03: lived from 1830 to 1923 and was a key figure in the bourbon industry, known as the father of modern bourbon, for his innovations and efforts to improve quality.
• 28:32
  SPEAKER_03: He was a banker and a politician who founded several distilleries, including the OFC Distillery, now Buffalo Trace Distillery, and the old Taylor Distillery, now Castle and Key.
• 28:44
  SPEAKER_03: He was instrumental in passing the Bottle and Bond Act of 1897, which mandated higher standards for bourbon.
• 28:52
  SPEAKER_03: Born in Kentucky, he was orphaned at a young age and raised by his granduncle, President Zachary Taylor.
• 28:59
  SPEAKER_03: He worked in baking, which gave him a financial perspective on the distilling industry.
• 29:05
  SPEAKER_03: He served 16 years as the mayor of Frankfurt, Kentucky.
• 29:10
  SPEAKER_03: Which a lot of people don't know.
• 29:12
  SPEAKER_03: He began his distilling career in 1867 by opening the Hermitage distillery and purchased by the C distillery in 1870.
• 29:21
  SPEAKER_03: After traveling in Europe, he brought back knowledge to implement modern techniques such as using heated warehouses and 100% copper stills.
• 29:30
  SPEAKER_03: He built the old Taylor distillery, which is known as the Castle and Keys Distillery.
• 29:36
  SPEAKER_03: He advocated for help pests and help pest the Bottled and Bond Act of 1897 to improve industry standards.
• 29:44
  SPEAKER_03: And the state of Kentucky has bestowed upon him the honorary honorary title of Kentucky Colonel to recognize his achievements and community contribution.
• 29:58
  SPEAKER_00: So there's also a couple other stories.
• 30:01
  SPEAKER_00: So he initially started what is Buffalo Trace.
• 30:06
  SPEAKER_00: He started that distillery.
• 30:09
  SPEAKER_00: Which was that OFC distillery.
• 30:11
  SPEAKER_00: Right.
• 30:12
  SPEAKER_00: But as things were going, he also did that off of so if you really look into the history of him.
• 30:20
  SPEAKER_03: Hey, I just got a quick question.
• 30:22
  SPEAKER_03: What does OFC stand for, Jeff?
• 30:25
  SPEAKER_03: I mean, Tiny.
• 30:26
  SPEAKER_03: It stands for old.
• 30:32
  SPEAKER_00: I hope Randy's listening.
• 30:35
  SPEAKER_00: Oh my God.
• 30:37
  SPEAKER_00: Old is it is it old fine copper or what what was it?
• 30:42
  SPEAKER_03: Old fashioned copper.
• 30:43
  SPEAKER_00: Old fashioned copper.
• 30:45
  SPEAKER_00: Not old fire copper.
• 30:46
  SPEAKER_00: Old fashioned copper.
• 30:48
  SPEAKER_03: We had a big debate about that.
• 30:49
  SPEAKER_03: Yeah.
• 30:50
  SPEAKER_03: We were down at bourbon on the bank.
• 30:52
  SPEAKER_03: Well the OFC is.
• 30:54
  SPEAKER_03: And that's when we got to taste OFC.
• 30:56
  SPEAKER_00: OFC stands for it was the OFC, the Old Fire Copper Distillery.
• 31:01
  SPEAKER_00: That was what it's called.
• 31:03
  SPEAKER_00: And then when now they have a brand called OF OFC, and I've always thought it stood for Old Fire Copper.
• 31:09
  SPEAKER_00: But right on the damn bottle, which you don't get to see because it's 20, it's three grand.
• 31:15
  SPEAKER_00: And we did get to taste it at Bourbon on the Banks.
• 31:19
  SPEAKER_00: And thank you so much to Amsey's friend for getting us a pour of that.
• 31:24
  SPEAKER_00: That was crazy.
• 31:25
  SPEAKER_03: That was amazing.
• 31:27
  SPEAKER_00: Six pours.
• 31:28
  SPEAKER_00: It was Roxy, me, Super Nash, CT, Amsey, and him.
• 31:34
  SPEAKER_00: And Randy got to taste some, well, because Roxy thought it was a little bit oaky, too over oaked, which it's an old old fire copper is old fashioned copper is an old super aged high quality bourbon.
• 31:49
  SPEAKER_03: But but Taylor the 2000 2006 old old fashioned copper.
• 31:54
  SPEAKER_03: But we got to taste.
• 31:55
  SPEAKER_00: But getting back to Taylor, he he built the old fire copper distillery, but he also built it after coming from James E.
• 32:07
  SPEAKER_00: Pepper.
• 32:08
  SPEAKER_00: So when he when he he he got James E.
• 32:11
  SPEAKER_00: Pepper, which is the there is a it's it's right there in in Lexington now.
• 32:16
  SPEAKER_00: There's the James E.
• 32:17
  SPEAKER_00: Pepper distillery.
• 32:18
  SPEAKER_00: But he worked with James Pepper to get, he was his master distiller.
• 32:24
  SPEAKER_00: He was the one that taught James everything as far as to how to run.
• 32:28
  SPEAKER_00: the still and and and you know how to make good whiskey and james had a son that was i believe at the time 12 and he was taylor was building the old fire copper distillery at the time and had moved on from pepper because pepper was doing it himself well he died james epper died with his son not of age and so taylor at while he was getting the old fire copper distillery up and running had to run the James E.
• 33:07
  SPEAKER_00: Pepper distillery and teach James's son how to do it till he came of age because he promised James that he would do it if you know that that was a promise.
• 33:18
  SPEAKER_00: So that is one of the reasons why at one point the two distilleries were too much and he sold the old fire copper distillery to to stagg.
• 33:28
  SPEAKER_00: To George T George Tives in 1879 and then he then after he got the the sun up to distilling age that's when he went out and and and built old Taylor distillery which if it's now the Castle and Key Distillery and if you go there you can see the old Taylor sign still up on the distillery the grounds are beautiful and he uses the it was very similar to what Buffalo Trace was like because he uses he had the whole steam system for heating the warehouses in 1879.
• 34:02
  SPEAKER_00: I mean you're talking about 1880 you're talking about steam heating the warehouses so they could and and then Buffalo Trace does steam heat their warehouses and with a very the the pipes are very similar to the exact same piping system that Taylor had built originally.
• 34:20
  SPEAKER_00: So that's really kind of cool now do you do you have the uh the complete collection of the EH Taylor yes I do so I do too I you have it there but so on Buffalo Trace's website the the tonight we're going to be doing the small batch okay so as founding father of the bourbon industry Colonel Edmund Haynes Taylor Jr.
• 34:44
  SPEAKER_00: left an in edible an indelible legacy he his dedication to distilling began at a close at the close of the Civil War when he purchased OFC Distillery.
• 34:57
  SPEAKER_00: There he developed innovative techniques that are still used today made by hand this small batch bourbon whiskey has been aged inside century old warehouses constructed by E.H.
• 35:06
  SPEAKER_00: Taylor Jr.
• 35:08
  SPEAKER_00: Barrels are evaluated and selected to create a perfect blend of distinct character that is like no other.
• 35:13
  SPEAKER_00: This bourbon is a true sipping bourbon that honors the uncompromising legacy of E.H.
• 35:18
  SPEAKER_00: Taylor Jr.
• 35:19
  SPEAKER_00: Now this is the small batch that we're going to be doing the barrel bottle breakdown.
• 35:24
  SPEAKER_00: And the small batch itself is one of my seriously it got me into bourbon.
• 35:29
  SPEAKER_00: It's still one of my favorite there's a lot of brands where the small batches are good but like when you taste a lot of bourbon and you'll contest to this supernat, there's not a lot of small batches you know you got the barrel proof of Larceny or the small batch of Larceny or the barrel proof of Elijah Craig or the you know you're choosing we're choosing the barrel proofs they're higher they've got bigger bodies they got more taste the small batches are kind of at this point to us very regular very regular right so this EH Taylor though small batch is not regular.
• 36:05
  SPEAKER_00: This was something that you could you could always get Elijah Craig small batch and you could get 17 you could get the small batches but this wasn't this is not this small batch is rough to get still you can get it more if you are a bourbon hunter because when you're hunting it and you stay in lines it's more available to the lines people but as far as on the shelf this is not on the shelf yet.
• 36:30
  SPEAKER_03: Yeah yeah none none of the EH tailors are hardly on the shelf unless you're a bourbon hunter and usually find them like in the the non-controlled states uh they're usually two and three times uh the price of uh of the msrp so but now you can get lucky because just you know every two to three days at uh buffalo trace distillery they have the e h taylor smallback and I believe it's like up to about$39.99.
• 37:06
  SPEAKER_00: I mean it's it's it's reasonable and it's just like and if you go to the the trace it's there and it's hard not to just pick up a bottle yeah because this is because I mean just because it's it's it's a great tasting bourbon and it's bottled and bond 100 proof which all you know most all the all the all tailors except for a few yep the bet except for the barrel proof is is a bottled and bond.
• 37:32
  SPEAKER_00: Well also they've got here's the here is the the collection and it's by far in my opinion now Super Nash has obtained a lot of this of the of the collection and that's one of the reasons why I've tasted so much but I've just last year at Bourbon on the banks everybody knows that me and CT were able to come across and really kind of have a really special kind of thing based off of Chris from Dayton.
• 38:03
  SPEAKER_00: He's out of the Dayton area he had purchased for you know three grand Amaranth of the gods you know in the 18 year marriage and in both cases we got to taste it and it was one of the more spectacular nights of tasting I ever had to be able to taste those two something I never thought I would taste and I was able to do that.
• 38:26
  SPEAKER_03: I've tasted the Amaranth of the gods but hadn't been able to obtain a bottle that was at a reasonable price I've been offered you know several of them but yeah you know there's just so much that's in in my realm of being able to pay for a bottle and and yeah I'm just not willing to pay that that that price.
• 38:55
  SPEAKER_00: So here is the the lineup okay first off is the small batch that we we're gonna about to do the barrel bottle the old Louisville whiskey company barrel bottle breakdown.
• 39:06
  SPEAKER_00: We have Colonel E.H.
• 39:08
  SPEAKER_00: Taylor Jr's Distillers Council now the distillers council in 1996 bourbon pioneers and retired George T.
• 39:18
  SPEAKER_00: Stagg distillery craftsmen gathered at a Buffalo at Buffalo Trace to rediscover forgotten traditions.
• 39:25
  SPEAKER_00: Sparking what became known as the Distillers Council, reflecting on E.H.
• 39:29
  SPEAKER_00: Taylor's trailblazing methods they revived his original sour mass process, blending historic technique with modern expertise this revival led to the creation of Colonel E.H.
• 39:40
  SPEAKER_00: Taylor's Jr Distillers Council crafted near 1880s in near 1880s fashion honoring tradition while embracing innovation this one of a kind expression commemorates the pivotal meeting and celebrating a defining moment in bourbon history Colonel E.
• 39:59
  SPEAKER_00: Taylor Jr Distilling Council is 100 proof now is that the now are those being made with with the with the original fermenters you know in in the archaeol archaeological dig is that I I don't know because this until I read this story on Buffalo Traces thing I never even knew that it existed.
• 40:23
  SPEAKER_03: I've never even seen or heard of it you know even on secondary value.
• 40:29
  SPEAKER_03: All right you know so then that's that's a that's a you know up until a couple days ago this is a first first for me.
• 40:37
  SPEAKER_00: So then we have the E.H.
• 40:38
  SPEAKER_00: Taylor junior single barrel is widely considered one of the founding okay we we already know this and my Taylor Jr age that's what my favorite ever since I've been into whiskey and bourbon I've always told you that EH Taylor single barrels they're just they're just to me it it's the pinnacle for what I like to drink and what I like to taste.
• 41:05
  SPEAKER_03: So when I when I first got into it in 2019.
• 41:08
  SPEAKER_00: So we'll have to finish off that single barrel that's been around for three years when you come at Christmas time.
• 41:15
  SPEAKER_00: Absolutely I'm always up to a good taste many of the barrels selected for E.H.
• 41:19
  SPEAKER_00: Taylor Jr single barrels are aged in warehouse C, which was built by Taylor in 1881 and proven to be an excellent aging warehouse.
• 41:27
  SPEAKER_00: Each barrel is handpicked and bottled in bond at 100 proof to honor its namesake E.H.
• 41:33
  SPEAKER_00: Taylor Jr single barrel is 100 proof and because he's the one that pretty much you know he was the guy that was heading up the whole thing for one you know for bottled in bond the bottled and bond act he was he basically championed that act in in when he was politician and got that in there.
• 41:56
  SPEAKER_00: So it only makes sense that all of his most of his stuff is bottled and bond.
• 42:02
  SPEAKER_00: So then there's the E.H.
• 42:03
  SPEAKER_00: Taylor barrel proof which I have which I that was the one that was so elusive to me.
• 42:08
  SPEAKER_00: Crafted from hand selected barrels this bourbon is bottled directly from the barrel uncut and unfiltered at more than 125 proof it reflects the way whiskey was produced in the days before Prohibition when Emmys Taylor Jr was the owner of Buffalo Trace Distillery.
• 42:24
  SPEAKER_00: Drawn from barrels aged in warehouse constructed over a century ago under Taylor's watchful eyes the taste is smooth yet powerful and uncompromising just like its namesake.
• 42:35
  SPEAKER_00: I think E.H.
• 42:35
  SPEAKER_00: Taylor barrel proof this was the most elusive bottle for me I when I got it it is now signed by Freddie Johnson the the tube is and the bottles there and it's one I almost had it like 10 times and then I finally was able to get it.
• 42:53
  SPEAKER_00: What proof is is your barrel proof my barrel proof the one that you had was the 655 which was 131 right no actually the one that well the one that I got open now is the 127.3 I've had all the barrel proof from batch three all the way up until now all right so this barrel I've got I've got several of the earlier batches like three four five I think six and seven this was sixty five point five five one thirty one one that I've got put up that I have haven't opened I think the one that you that I just had was a sample that you sent up 6555 131.1 it must have been from the same you must have got it too at the same time I did yeah but like like I said the one that I have open right now is 127.3 I have the 131.1 right here open and then so all right so that's that's barrel proof I don't need those for this okay there's the straight rye which is very unique because Buffalo Trace the only rye they produce is Sazarat.
• 44:05
  SPEAKER_00: So straight rye whiskey has experienced a strong resurgence in the American whiskey landscape.
• 44:11
  SPEAKER_00: Yeah Colonel Edmund Taylor E Colonel Edmund Haynes Taylor Jr was making this style more than 100 years ago the small batch bottled in Bond 100 proof straight rye whiskey pays tribute to the former distillery owner with a unique rye whiskey reminiscent of the days long and past it doesn't taste like Sazerac does it no okay no no definitely different then then they also have a barrel proof rye that I this is one of the rye that like I say I think I sent you up a sample of the rye before here it is there it is so let's see if I'm gonna spit it out yeah I'm pretty sure you won't yeah but your bottle but but who caramel and vanilla like you like this is a sample based off of the fact that I got you the bottle and you poured a sample for me yep but I've I've had tons of rye I drink I drink the rye's all the time there they're it's it's always been a staple in my wheelhouse.
• 45:13
  SPEAKER_00: It's minty I still this one isn't quite as good as Mickter's but it's it's damn good oh yeah yeah well my toasted rye the one the ones that I got you and got you liking rye so this is this is would you say yeah I like rye rye do you say do you think I like rye have i i don't think i've had a bad rye in nine months and I keep trying them and they just I just think that they got better changing no they were no no no no they got better at making it all right there you go all right so here's here's the start with that here's the start of the premium EH Taylor brands uh we're gonna start off one that's not here on the website they just released it it's the BTAC EH Taylor I believe it's 17 years right 18 18 years so I I'm just like that one I might have a chance because the BTAC line usually you can come across but I haven't seen anybody barely anybody even posting they got it oh I've seen I've seen quite a few but I I watched the secondary secondary markets and all up a good bit just to keep up with it and so but it is way up there.
• 46:34
  SPEAKER_03: You know what they're wanting for it now on secondary what$2600.
• 46:38
  SPEAKER_00: Yeah that's a lot considering it's it's uh I think the BTAC bottles are 200 right 199 yeah yeah I think it's like$199.99.
• 46:47
  SPEAKER_00: So okay so the first one is the old E.H.
• 46:51
  SPEAKER_00: Taylor Jr old fashioned sour mask a few years ago at a gathering of distillery retirees a method was recounted for making old-fashioned sour masks whiskey Edmund Haynes Taylor Jr.
• 47:02
  SPEAKER_00: was known to use this technique in the late 1800s Taylor's technique involved allowing the mash to sour naturally for days before distillation distilled in 2002 this bourbon is a modern replication of his old fashioned method using Taylor's original sour process the result is bourbon of character and body like none other today I would kill for when did they release that?
• 47:29
  SPEAKER_00: Just a little half ounce when did they release that 2002 to what I believe just that that one year.
• 47:38
  SPEAKER_00: Yeah that it was only that one year what year was that I'm gonna see if I can see it right here 2002 no it was just distilled in 2002 so then okay so we don't got to dwell on that it's an older age bourbon and then there's the EH Taylor warehouse C Tornado surviving which the tornado surviving one is one of controversy because this is one of the bottles that China started printing labels for this and then they were collecting the bottles the used bottles from people and they were refilling it with something nobody knows and then selling it as is and Buffalo Trace got wise to this scam.
• 48:26
  SPEAKER_00: So this one we've seen it as high as 20 grand on Sunday evening April 2nd 2006 a severe storm with tornado strength winds tore through central Kentucky damaging two Buffalo Trace distillery aging warehouses.
• 48:41
  SPEAKER_00: One of the damaged warehouses was warehouse C, a treasured warehouse on the property built by Colonel E.
• 48:46
  SPEAKER_00: Edmund Haynes Taylor Jr in 1885 it sustained significant damage to its root and North Brick wall which you can still see where the new newer brick is exposing a group of aging bourbon barrels to the elements that summer the exposed barrels were patiently waited patiently while the roof and walls were repaired.
• 49:10
  SPEAKER_00: Meanwhile being exposed to central Kentucky's climate when these barrels were tasted years later it was discovered that the sun wind and elements they had experienced created a bourbon rich in flavor that was unmatched that was truly a special batch of barrels that though the distillery does not hope for another tornado it feels lucky to have been able to release this once in a lifetime project product.
• 49:35
  SPEAKER_00: And then you know there's always the blue note juke what was it juke juke jukebox jupe no juke no no the the the blue note juke joint juke joint yeah juke joint and and that one was a tornado but they had a tornado batch where their their that the their barrels were exposed to the to the weather and that was some good whiskey oh yeah I sent you up a bottle of that oh I have it long time yeah you sent me up samples of that and I loved that and then I went out and found bottles of that one.
• 50:12
  SPEAKER_00: Yeah okay so E.H.
• 50:13
  SPEAKER_00: Taylor Jr cured oak now you had do you have the cured oak or have you you've tasted it right no I've never tasted it but I don't have it but I got the information on it right here if you would like me to read it.
• 50:25
  SPEAKER_00: Sure you can you're probably reading from the same website.
• 50:28
  SPEAKER_03: Oh yeah absolutely Buffalo Trace during the 1800s colonel Colonel Edmund Haynes Taylor established a reputation for making whiskey that consistently exceeded industry standards from quality greens to the best barrels per agent Taylor exuded a passion for producing the finest whiskey in the world E.H.
• 50:46
  SPEAKER_03: Taylor cured oak bourbon is aged inside oak barrels made with staves cured for 13 months more than twice as long as the typical barrel staves this extended curing process extrac extracts rich characters deep within the wood barrels raised inside warehouse C, built by Colonel Taylor in 1881 as a crime aging warehouse as a special limited edition release it is a bourbon of great character in honor of the man who would accept no less.
• 51:17
  SPEAKER_00: Then the next one is E.H.
• 51:19
  SPEAKER_00: Taylor Seasoned Wood in 1870 okay so we'll get through this Taylor also introduced many innovative techniques and elevated the quality of his whiskey above all others at the time the bourbon this bourbon embraces Taylor's spirit of innovation it was aged inside new oak barrels crafted from staves treated with an innovative process of bathing and natural outdoor seasoning.
• 51:45
  SPEAKER_00: This technique pulled rich flavor from the wood to make the whiskey aged inside the barrels like none other using a unique wheat recipe mash bill that results in a whiskey with bright citrus flavors followed by spicy undertone savor every sip in this truly unique bourbon whiskey.
• 52:04
  SPEAKER_00: Now that one I did not know that was a wheat mash bill which was probably not either until just and there's only one wheat mash bill at and that's the Weller and which and Pappy mash bill so it's like EH Taylor Weller.
• 52:20
  SPEAKER_00: And now we get to one of my favorites Taylor for granted yep are you gonna do it oh I thought you would oh okay as the United States was recovering from the American Civil War in 1885 Colonel Ames Taylor Jr.
• 52:38
  SPEAKER_03: was ready 1865 he was ready to embark on a new business venture having profited from the trading of grains such as corn during the war Taylor purchased the distillery which is the what the okay okay Taylor knew exceptional whiskey could be crafted by using the finest ingredients and his time selling grains during the war taught him the grains often vary tremendously from just different farmers and harvest.
• 53:15
  SPEAKER_03: This special addition of four grain bourbon is crafted just as Taylor would have wanted using the highest quality grains and a distinct combination of corn, rye wheat and malted barley to create a flavor that is sweet with hints of caramel vanilla yet spicy with notes of clove and pepper.
• 53:32
  SPEAKER_03: After 12 years of aging this impeccably balanced bourbon embodies the character of the man that would expect no less.
• 53:42
  SPEAKER_00: Alright so now we're into E.H.
• 53:44
  SPEAKER_00: Taylor Jr Amaranth and then okay so amaranth was originally cultivated by the Aztecs and is known as the grain of the gods.
• 53:56
  SPEAKER_00: This ancient grain it says amaranth it says E.H.
• 53:59
  SPEAKER_00: Taylor amaranth grain of the gods that's what it actually called this ancient grain is similar to wheat but offers a complex tech taste with subtle flavors ranging from a nose of butterscotch and spearmint to a finish of pecans and dark berries amaranth roughly translates to never fading just like the legacy of Colonel Taylor and founding father of the modern bourbon industry.
• 54:25
  SPEAKER_00: I got to taste that and that was what it was it was this this spectacular high end fantastic bourbon I bet it was with the pecans.
• 54:38
  SPEAKER_00: Yep E.H.
• 54:39
  SPEAKER_00: Taylor Jr 18 18 year marriage known as the okay so okay with many of his tech he constant his constant drive for perfection revolutionized the industry.
• 54:55
  SPEAKER_00: With many of his techniques still in use today the unique bourbon combines barrels of three signature mash bills that matured for 18 years including two different rye bourbon mash bills and our weeded bourbon mash bills the marriage of bourbon mash bills gives this magnificent whiskey a nose of vanilla buttercake a rich palette of caramel and cinnamon and a long finish of toasted oak cinnamon and a hint of spear a true testament to Taylor's pursuit of perfection and his dedication to push the boundaries of making whiskey and bourbon that would have made its namesake proud I mean I the the fact that I got to taste both these in one night back to back full out full full two ounce pores it was insane.
• 55:41
  SPEAKER_00: Wow those were that's that's just nuts and then here's the here's one that I didn't taste which is the EH Taylor the last one of all E.H.
• 55:52
  SPEAKER_00: Taylor Jr Warehouse C bourb this comes out often and I love the bottle being blue I would love to have a warehouse C this one is this one would be something that amazing to get this 10 year old bottled in Bond bourbon was aged in warehouse C built by Colonel Taylor in 1865 in the bear and the barrel warehouse he was most proud of the final piece in his model distillery like some of the previous releases this one time bottling of E.H.
• 56:22
  SPEAKER_00: Taylor Jr Warehouse C bourb is very limited actually actually it's bought been done twice right if I'm not mistaken.
• 56:29
  SPEAKER_00: No.
• 56:30
  SPEAKER_00: Just once the barrels in the E.H.
• 56:32
  SPEAKER_00: Taylor JrC release were all aged for 10 years in the center of Warehouse with half of them coming from the second floor and the other half coming from the fifth.
• 56:43
  SPEAKER_00: The second floor is outstanding aging floor for older barrels.
• 56:46
  SPEAKER_00: The ricks are very tight making it slow and difficult to put in new barrels.
• 56:50
  SPEAKER_00: The floor is very dry making it ideal for 10 to 15 year old products.
• 56:54
  SPEAKER_00: The fifth floor of warehouse is well rounded aging floor with windows all the way around providing excellent airflow throughout the floor.
• 57:02
  SPEAKER_00: This is ample sunlight through these windows which helps heat up the warehouse and the aging process.
• 57:09
  SPEAKER_00: The ideal aging locations of these barrels led to the wonderful flavor combination with the nose of cherry cobbler with rum sauce and a hint of oak a palette of cherry cola vanilla bean and toasted oak and finish that is a long time in lingering with a hint of spearmint coffee, raisin bread and anise.
• 57:27
  SPEAKER_00: I'm just telling it sound like a dessert I I mean oh my god knobs think about that you just this is their this is one of the most spectacular lineups there is and then some are obtainable and then others are are not so you in this lineup you have everything you know you have age bourbon that you that that some people and then you've got the barrel you know barrel proofs and whatever and then you've got the ones that are unattainable but every once in a while you come across the ability to try it yeah you know it's like all right so with that said all right let's uh get into this this is this one this is this is the 2025 fresh crack right here oh all right we're about to do our old Lou Whiskey company barrel bottle breakdown and our breakdown consists of the nose the body the taste and the finish on the nose and the wait oh wait a minute you gotta give him a plug absolutely and old Louisville whiskey is in Louisville Kentucky and our friend Amin Carr if you go there you will have a great barrel tasting experience of whiskeys that are and bourbons that are aged no less than seven years before he releases them all the way up to so far 18 years and he finishes them in not only white oak barrels but also French oak barrels and other other barrels but every time you go there you're gonna get a great tasting you can also purchase the bottles anywhere from a seven years all the way up to 18 years already bottled so if you're ever in Louisville Kentucky just a few miles from the downtown strip go by and see a mean car at Old Louisville Whiskey Company.
• 59:39
  SPEAKER_00: Alright so now you can go into the barrel bottle breakdown rating system.
• 59:45
  SPEAKER_03: Yeah our barrel bottle rating system consists of the nose the body the taste and the finish on the nose and the body you can give it up to four barrel knocks and on the taste and the finish you can give it up to five barrel knocks but if one of the categories is really exceptional to your taste you can actually give it a butt up bump a butt um you can actually re reach a 19 out of a normal 18 so it's not a butt it's a butt up bump.
• 1:00:25
  SPEAKER_00: But a butt up up so it's a butt up bump a butt up bump.
• 1:00:31
  SPEAKER_00: Let's see if you can hear it butt up bump can I hear the gong my little tiny gong yeah I want to make sure I can hear it a little tiny gong we have we have knobs tiny gong not be confused not to be confused with tiny's gong barrel yeah we can hear it absolutely courtesy courtesy of knobs of knobs because we can hear everything uh in the background now because of what what you uh of his technical yeah your technical expertise prowl two clicks two clicks all right i do you know what if you could get that zoom logo and get a background for me somehow we gotta do that i have no idea but you got a logo so when you're when we're on Facebook there's a little zoom logo down there and I would love to have the the the we got we got our brother Randy Ford watching and cheers to you brother hope you're feeling better and missing can't wait to see you soon all right so this Taylor for me it is not only my it's it's just like it's what what got me into bourbon you know it's just Taylor is the definition of what I love about bourbon and the small batch is something that if I I it's what I would love to just keep you know I just gotta say Eric Bowler said he said seasoned wood perfect okay all right I'll let you get back Anyways.
• 1:02:46
  SPEAKER_00: All right.
• 1:02:47
  SPEAKER_00: All right.
• 1:02:47
  SPEAKER_00: So so the when I first started, I had no idea.
• 1:02:52
  SPEAKER_00: I didn't have any idea.
• 1:02:54
  SPEAKER_00: I I it was a$32 bottle.
• 1:02:57
  SPEAKER_00: And I would we had another an uh another older member that was on this podcast at one point.
• 1:03:06
  SPEAKER_00: And what that was one of the the pores that we both loved.
• 1:03:10
  SPEAKER_00: And it was on the shelf in 2018.
• 1:03:15
  SPEAKER_00: Or no, 2015-16.
• 1:03:18
  SPEAKER_00: And we would buy this for each other for Christmas or whatever.
• 1:03:22
  SPEAKER_00: A$32 bottle was a higher-end bottle to us.
• 1:03:26
  SPEAKER_00: $18 for Beam, you know, that it's funny because Beam is the same price that it was 40 years ago in 1980.
• 1:03:33
  SPEAKER_00: Same price, Jack Daniels.
• 1:03:35
  SPEAKER_00: At that point, they were top shelf bourbons and Tennessee whiskey, and$20 was$19.99,$18.99.
• 1:03:43
  SPEAKER_00: You would buy it and give it because it was a higher-end pour.
• 1:03:47
  SPEAKER_00: And now it's$18.99,$19.
• 1:03:50
  SPEAKER_00: And it's everyday standard pour.
• 1:03:54
  SPEAKER_00: It's not what it was back then, as far as how things are out there.
• 1:04:00
  SPEAKER_00: But inflation has not affected it at all.
• 1:04:03
  SPEAKER_00: Which is crazy when you think about it.
• 1:04:05
  SPEAKER_00: And you know, what do you know from 40 years ago that's still the same price?
• 1:04:10
  SPEAKER_00: Not many things, right?
• 1:04:12
  SPEAKER_00: So I would we would get this and buy it and whatever, but then it disappeared from the shelf.
• 1:04:17
  SPEAKER_00: When Super Nash came in, I hadn't been able, I hadn't seen it on the shelf for five years.
• 1:04:22
  SPEAKER_00: I couldn't get it.
• 1:04:22
  SPEAKER_00: I wanted it.
• 1:04:23
  SPEAKER_00: At one point I saw it on the shelf, and it normally was a$32, but this bottle was$68.
• 1:04:29
  SPEAKER_00: And I had no idea that it what it was.
• 1:04:32
  SPEAKER_00: I thought it was Taylor.
• 1:04:33
  SPEAKER_00: Why is it$68?
• 1:04:35
  SPEAKER_00: It had a green tube, and you know, everything, but it was$60, and I didn't know.
• 1:04:39
  SPEAKER_00: I had no idea.
• 1:04:41
  SPEAKER_00: So then that's as this brand has taught me everything.
• 1:04:46
  SPEAKER_00: You know, it's taught me about bourbon overall, and and and you know, all the different things we just discussed.
• 1:04:54
  SPEAKER_00: So let's go.
• 1:04:55
  SPEAKER_00: We're gonna nose this baby.
• 1:04:59
  SPEAKER_01: I'm just gonna tell you right now, this this got a great nose to it.
• 1:05:03
  SPEAKER_01: I was gonna say, this is a beautiful nose.
• 1:05:06
  SPEAKER_01: Doesn't I've had a lot that burn the nostrils.
• 1:05:10
  SPEAKER_01: This is very mild and sweet for the proof.
• 1:05:14
  SPEAKER_01: Oh, yes.
• 1:05:15
  SPEAKER_03: Get a lot of sweetness, like like vanilla.
• 1:05:18
  SPEAKER_00: I'm getting a ton of vanilla off this new bottle.
• 1:05:22
  SPEAKER_00: The most vanilla I've ever gotten in a nose ever.
• 1:05:26
  SPEAKER_03: I'm getting I'm getting some fruit off of it.
• 1:05:29
  SPEAKER_00: Yeah, like an apricot or or like a dried apricot, or maybe uh maybe, maybe more towards a maybe even like a dark cherry.
• 1:05:43
  SPEAKER_01: Yeah, maybe like a black cherry.
• 1:05:46
  SPEAKER_01: I can see a black cherry in there.
• 1:05:48
  SPEAKER_00: I can too now.
• 1:05:49
  SPEAKER_00: And a little bit of cinnamon.
• 1:05:52
  SPEAKER_03: Well, at first I get that apricot, that that sweet apricot, like like the apricot flowers, you know.
• 1:06:01
  SPEAKER_00: What the what the shit did you just say?
• 1:06:04
  SPEAKER_03: The apricot flowers.
• 1:06:06
  SPEAKER_03: I said apricot flowers, like the like it's like you know, like yeah, I'll get it.
• 1:06:13
  SPEAKER_00: I get it.
• 1:06:13
  SPEAKER_00: Uh I'll get the cherry near the bottom with mixing with the with the vanilla.
• 1:06:18
  SPEAKER_00: And then right in the right in the middle is is is that apricot, like more of a it's not as rich in the cherry is more dark rich sugars.
• 1:06:30
  SPEAKER_03: Yeah, yeah, yeah.
• 1:06:30
  SPEAKER_03: What is it?
• 1:06:32
  SPEAKER_03: I'm getting I'm getting more of an apricot, apricot floral.
• 1:06:36
  SPEAKER_01: What's that chocolate-covered cherry like in syrup?
• 1:06:41
  SPEAKER_01: It's like what are those called?
• 1:06:43
  SPEAKER_01: Uh chocolate-covered cherries.
• 1:06:45
  SPEAKER_01: Yeah.
• 1:06:46
  SPEAKER_01: Well, yeah, but like what's that?
• 1:06:47
  SPEAKER_01: It's like it's like suspended in syrup and always in the Valentine's Day boxes.
• 1:06:52
  SPEAKER_03: Yeah, I know, I know what you're talking about.
• 1:06:53
  SPEAKER_03: They got it.
• 1:06:55
  SPEAKER_00: If mom was on, she could tell you the brand.
• 1:06:57
  SPEAKER_01: I know exactly.
• 1:06:58
  SPEAKER_01: But that's what I'm getting is that like there's almost a sweet floralness to that with the putting a little bitterness and bite of the chocolate.
• 1:07:06
  SPEAKER_01: And I'm getting a- I get that like cocoa, cocoa or chocolate way, way back on the fence.
• 1:07:13
  SPEAKER_00: Yeah, it's uh it's all there.
• 1:07:14
  SPEAKER_00: This is very complicated for a small batch.
• 1:07:17
  SPEAKER_00: This is un this one is like one of the things that I've that that we've been noticing is that as the the aging process in Kentucky has been better and better with the heat and the cold, and how it goes up, there's a lot more hotter days, and this aging process is really going crazy on how good the bourbon is.
• 1:07:39
  SPEAKER_00: I mean, everybody's bourbon is just I just seems like everything is better and better and better.
• 1:07:45
  SPEAKER_00: And this is no exception.
• 1:07:47
  SPEAKER_00: This is this year's bottle, and I'm telling you, the nose for a small batch 100-proof$39.99 bottle.
• 1:07:56
  SPEAKER_00: This is this nose is sitting off the charts.
• 1:07:59
  SPEAKER_03: Are you getting any butterscotch or caramel?
• 1:08:02
  SPEAKER_01: I was getting a little a little caramel.
• 1:08:05
  SPEAKER_01: Also, what is it?
• 1:08:06
  SPEAKER_01: Uh, thank you, Walker.
• 1:08:07
  SPEAKER_01: Cord cherry cordial.
• 1:08:09
  SPEAKER_01: Cherry cordial is what it is.
• 1:08:11
  SPEAKER_01: Yeah.
• 1:08:12
  SPEAKER_00: Walker's always good for that.
• 1:08:14
  SPEAKER_01: Yeah.
• 1:08:15
  SPEAKER_01: But I can just like it takes mine, you know, in the chocolate boxes and and pulling out the little cherry ones that taste good.
• 1:08:23
  SPEAKER_01: But yeah, a little a little bit of caramel almost in the middle, if that makes sense.
• 1:08:27
  SPEAKER_03: Yeah.
• 1:08:30
  SPEAKER_03: Well, that's just that that's just that.
• 1:08:31
  SPEAKER_03: It's complex.
• 1:08:32
  SPEAKER_03: I mean on the nose.
• 1:08:35
  SPEAKER_03: I'm getting a lot.
• 1:08:38
  SPEAKER_01: All right.
• 1:08:38
  SPEAKER_01: Who wants to go first?
• 1:08:40
  SPEAKER_01: I'm writing it.
• 1:08:41
  SPEAKER_01: I can go, I can go first.
• 1:08:43
  unknown: Okay.
• 1:08:44
  SPEAKER_01: That is that is gonna be a four out of four for nose.
• 1:08:48
  SPEAKER_01: Wow.
• 1:08:48
  SPEAKER_01: Four.
• 1:08:49
  SPEAKER_01: That is that is probably one of the out of the best fours that I've heard you give.
• 1:08:54
  SPEAKER_03: Yeah.
• 1:08:55
  SPEAKER_01: I I would I would say, wow, I'm surprised.
• 1:08:59
  SPEAKER_01: I like this candle.
• 1:09:00
  SPEAKER_01: If this was a candle, I'd like this, you know?
• 1:09:03
  SPEAKER_01: Yeah.
• 1:09:04
  SPEAKER_01: I agree.
• 1:09:05
  SPEAKER_01: I agree with you.
• 1:09:06
  SPEAKER_00: Wow.
• 1:09:07
  SPEAKER_00: All right, he gives it.
• 1:09:09
  SPEAKER_00: Are you gonna do them?
• 1:09:10
  SPEAKER_01: Oh yeah, I'll do I'll do the four, the four knob, knobs gongs.
• 1:09:16
  SPEAKER_00: Tiny's gong.
• 1:09:18
  SPEAKER_01: No, no, it's it's knobs tiny gongs.
• 1:09:22
  SPEAKER_01: It's not tiny gong.
• 1:09:24
  SPEAKER_01: That's not tiny's gong.
• 1:09:25
  SPEAKER_05: All right.
• 1:09:33
  SPEAKER_00: All right.
• 1:09:35
  SPEAKER_00: All right, you go next, Super Nash.
• 1:09:39
  SPEAKER_03: I'm gonna agree.
• 1:09:40
  SPEAKER_03: I'm gonna agree with Nobs.
• 1:09:41
  SPEAKER_03: Uh I give this the four.
• 1:09:43
  SPEAKER_03: It's very complex.
• 1:09:44
  SPEAKER_03: I mean, there's a lot going on here, and I mean, each time he knows it.
• 1:09:49
  SPEAKER_03: And take your time.
• 1:09:51
  SPEAKER_03: It's just like it's just very enjoyable.
• 1:09:54
  SPEAKER_03: I mean, there's so much sweetness, honey, a little bit of caramel, just a little bit of oak going on in there.
• 1:10:02
  SPEAKER_03: And then I get that little that that like that cherry cordial or or almost like a dark cherry.
• 1:10:11
  SPEAKER_03: So I'm gonna give it a four or two.
• 1:10:16
  SPEAKER_03: I actually hate it.
• 1:10:17
  SPEAKER_03: Oh he he started off with a side.
• 1:10:21
  SPEAKER_03: Yeah, he's like I can give it a crazy.
• 1:10:23
  SPEAKER_03: I hate it.
• 1:10:24
  SPEAKER_00: He's gonna give it a crack.
• 1:10:29
  SPEAKER_00: I'm gonna give it one.
• 1:10:34
  SPEAKER_00: Yeah.
• 1:10:34
  SPEAKER_00: A one plus what?
• 1:10:37
  SPEAKER_00: A one plus four.
• 1:10:40
  SPEAKER_01: Oh no way.
• 1:10:41
  SPEAKER_01: You're gonna get butt up, a butt, two, three, four, but up up.
• 1:10:48
  SPEAKER_00: I thought he I thought Nobbs was supposed to do it.
• 1:10:52
  SPEAKER_00: No, he does his.
• 1:10:54
  SPEAKER_00: Oh, he does his?
• 1:10:55
  SPEAKER_00: We're still doing knocks on the barrel.
• 1:10:57
  SPEAKER_03: So how much how much did you really give it?
• 1:11:00
  SPEAKER_03: Did you give it a one plus four or a five?
• 1:11:02
  unknown: Yeah.
• 1:11:03
  SPEAKER_00: Or a five?
• 1:11:04
  SPEAKER_00: I yeah, because didn't you hear me give it the butt up up?
• 1:11:08
  SPEAKER_03: Yeah.
• 1:11:09
  SPEAKER_03: Can you I was surprised because you said a one and then you just plus four.
• 1:11:14
  SPEAKER_01: Yeah, you give more than one but up up, though.
• 1:11:18
  SPEAKER_01: No, no, it's only one category you can get a but up up.
• 1:11:21
  SPEAKER_01: You can't get both.
• 1:11:22
  SPEAKER_01: Well, he he breaks the rules sometimes.
• 1:11:25
  SPEAKER_03: Let me take you back to this one year.
• 1:11:28
  SPEAKER_03: I won't do that.
• 1:11:29
  SPEAKER_03: You can't break the rules because he he's tiny.
• 1:11:33
  SPEAKER_03: I run the show.
• 1:11:35
  SPEAKER_03: I run the show.
• 1:11:37
  SPEAKER_03: So I'll give this category a but up up.
• 1:11:40
  SPEAKER_00: So when I used to piss Xavier off, we get more views.
• 1:11:44
  SPEAKER_00: So I would like uh this one time Xavier was whatever, and he was he was like what he was talking, and we were going.
• 1:11:55
  SPEAKER_00: And so on the finish, I gave it an extra but up up because that allowed it.
• 1:12:01
  SPEAKER_03: And that's because and that's because that guy just I mean, I sometimes rip don't think he knew what he was doing, but I knew Tiny would come in there and he did it just to piss them off and and really to to give it a better rating because it was getting because it was getting underrated by a person, you know.
• 1:12:25
  SPEAKER_00: We could have the right palette, yeah.
• 1:12:27
  SPEAKER_00: Us us arguing in instead of agreeing, and the arguments used to get heated at points.
• 1:12:35
  SPEAKER_00: And that one, that one when I did it and I added the extra but up up that that made him that that one was that that point, and then all of a sudden all the views were sitting there arguing, and it went they just all sudden were like off the charts.
• 1:12:49
  SPEAKER_03: Oh yeah, the views went off the charts because yeah, it it yeah, it got to into it was great.
• 1:12:57
  SPEAKER_03: I loved it.
• 1:12:58
  SPEAKER_03: Yeah, because I was just amazing.
• 1:13:00
  SPEAKER_00: You were you were just listening.
• 1:13:03
  SPEAKER_03: All right.
• 1:13:05
  SPEAKER_03: So now we're on to the body.
• 1:13:07
  SPEAKER_03: You want to go first there, Tiny?
• 1:13:10
  SPEAKER_00: Sure.
• 1:13:11
  SPEAKER_00: Oh, I poured it.
• 1:13:13
  SPEAKER_03: Oh did you pour too much?
• 1:13:16
  SPEAKER_03: Oh, perfect.
• 1:13:18
  SPEAKER_03: Look at that.
• 1:13:18
  SPEAKER_03: It's right at the edge.
• 1:13:20
  SPEAKER_00: It's it's like right at the edge of going over.
• 1:13:23
  SPEAKER_00: It has not.
• 1:13:24
  SPEAKER_00: Come on, I know it's just and it won't, but it but it's at the edge, so it won't roll.
• 1:13:31
  SPEAKER_00: There we go.
• 1:13:32
  SPEAKER_00: We got it.
• 1:13:33
  SPEAKER_00: Nope.
• 1:13:34
  SPEAKER_00: All right, there we go.
• 1:13:35
  SPEAKER_00: It went out, didn't it?
• 1:13:37
  SPEAKER_00: So the body on this one, it like actually ripples in the glass, like it, and then it just all of a sudden they all appear.
• 1:13:45
  SPEAKER_00: They're long.
• 1:13:46
  SPEAKER_00: The body is is is massive on this as far as the viscosity in the glass.
• 1:13:52
  SPEAKER_03: Yeah, it's thick and sugary in the glass.
• 1:13:55
  SPEAKER_03: Great viscosity viscosity.
• 1:13:57
  SPEAKER_01: That's that's almost a syrup.
• 1:13:59
  SPEAKER_01: This isn't even a burnout.
• 1:14:00
  SPEAKER_01: This is this is classified as a pancake syrup.
• 1:14:04
  SPEAKER_01: Now, is there a a Mrs.
• 1:14:08
  SPEAKER_01: Mrs.
• 1:14:09
  SPEAKER_01: Colonel Taylor?
• 1:14:11
  SPEAKER_01: Mrs.
• 1:14:11
  SPEAKER_01: Butterworth.
• 1:14:12
  SPEAKER_01: Yeah.
• 1:14:16
  SPEAKER_00: Wow.
• 1:14:17
  SPEAKER_03: She was making up some pancakes for this to go on.
• 1:14:20
  SPEAKER_00: For a hunter-improved body, I I it just this gets it this as the body goes, it gets a four.
• 1:14:29
  SPEAKER_03: Absolutely.
• 1:14:37
  SPEAKER_01: I almost knocked something over.
• 1:14:39
  SPEAKER_01: Good thing I didn't.
• 1:14:41
  SPEAKER_01: This is also a four for me.
• 1:14:44
  SPEAKER_01: Wow! Two.
• 1:14:50
  SPEAKER_01: I got the gong.
• 1:14:51
  SPEAKER_01: Don't worry.
• 1:14:52
  SPEAKER_00: I only heard three.
• 1:14:55
  SPEAKER_00: Yeah.
• 1:14:56
  SPEAKER_00: There we go.
• 1:14:57
  SPEAKER_03: There we go.
• 1:14:58
  SPEAKER_03: Oh, that was like a half a gong, but it'll it's a bore.
• 1:15:04
  SPEAKER_03: That was a short gong.
• 1:15:06
  SPEAKER_03: It's a great body.
• 1:15:08
  SPEAKER_03: Yeah.
• 1:15:11
  SPEAKER_03: The thickness of it in your mouth just feels so great.
• 1:15:14
  SPEAKER_03: Oh, yeah.
• 1:15:17
  SPEAKER_03: Everything is just it's it's just hitting all the right places.
• 1:15:20
  SPEAKER_03: Plus in the glass.
• 1:15:21
  SPEAKER_03: You can see it.
• 1:15:22
  SPEAKER_03: The viscosity of it and the thickness of it.
• 1:15:25
  SPEAKER_03: The sugariness.
• 1:15:26
  SPEAKER_03: It's so big.
• 1:15:28
  SPEAKER_03: Yeah.
• 1:15:31
  SPEAKER_03: I gotta go four too.
• 1:15:33
  SPEAKER_03: He goes four.
• 1:15:41
  SPEAKER_00: All right.
• 1:15:42
  SPEAKER_00: Super Nash, I believe no.
• 1:15:44
  SPEAKER_00: Who went first?
• 1:15:45
  SPEAKER_00: Who went first?
• 1:15:53
  SPEAKER_00: Is anybody else chiming in?
• 1:15:55
  SPEAKER_00: Is Walker or anybody else drinking it and chiming in their scores?
• 1:16:03
  SPEAKER_03: This has got so many flavors that are coming.
• 1:16:06
  SPEAKER_01: So many.
• 1:16:08
  SPEAKER_01: Yeah.
• 1:16:10
  SPEAKER_01: Apple, cherry, caramel.
• 1:16:12
  SPEAKER_01: Yeah, oh my gosh.
• 1:16:13
  SPEAKER_03: Smoky.
• 1:16:14
  SPEAKER_03: Yeah.
• 1:16:14
  SPEAKER_00: Raisin, currant.
• 1:16:16
  SPEAKER_03: Apple.
• 1:16:16
  SPEAKER_03: I get that little bit of smoky or oakiness.
• 1:16:19
  SPEAKER_00: Maple.
• 1:16:19
  SPEAKER_03: Okie oaky.
• 1:16:21
  SPEAKER_03: Yeah.
• 1:16:22
  SPEAKER_03: Maple, yeah, maple.
• 1:16:24
  SPEAKER_03: And I get uh the honey.
• 1:16:26
  SPEAKER_03: The honey, yeah, honey.
• 1:16:28
  SPEAKER_03: Vanilla.
• 1:16:29
  SPEAKER_03: I get that a little bit of caramel.
• 1:16:31
  SPEAKER_00: And just a hint of urine.
• 1:16:33
  SPEAKER_03: And just a hint of floral.
• 1:16:40
  SPEAKER_03: I I've gotta give I gotta give this uh a five.
• 1:16:48
  SPEAKER_03: I mean there are so many flavors that you can pull out of this.
• 1:16:53
  SPEAKER_03: I mean, just as the sip goes on.
• 1:16:57
  SPEAKER_03: And it just hangs there in your mouth, too.
• 1:16:59
  SPEAKER_03: So we'll talk about that on the thing.
• 1:17:05
  SPEAKER_00: Quite honestly, I mean, it does it's not a weakness, but out of all the categories, the taste compared to the other categories is the weakest, in my opinion.
• 1:17:20
  SPEAKER_00: I would say this taste is really good.
• 1:17:25
  SPEAKER_00: As far as a small batch, if I was just rating this amongst small batches, not other, not all whiskeys and bourbons, it would be a five.
• 1:17:35
  SPEAKER_00: It's like the best small batch that I taste, okay?
• 1:17:37
  SPEAKER_00: But to to raise it up to some of the other tastes of what I have, I love this.
• 1:17:43
  SPEAKER_00: It's it's not just one-dimensional like old tub.
• 1:17:46
  SPEAKER_00: You know, it's it it's it's got a complexity for a small batch that's insane.
• 1:17:52
  SPEAKER_00: But as far as reaching to a five for me, it doesn't.
• 1:17:56
  SPEAKER_00: It does a four.
• 1:17:57
  SPEAKER_00: So I'm going with four on this.
• 1:17:59
  SPEAKER_02: Oh wow.
• 1:18:01
  unknown: Okay.
• 1:18:02
  SPEAKER_00: It's four out of five.
• 1:18:04
  SPEAKER_03: It's you know, yeah, that's good.
• 1:18:06
  SPEAKER_00: Nine out of ten, I would, I would give it a four and a half if I could, but it's four out of five.
• 1:18:13
  SPEAKER_00: It's not, it's not the perfect flavor.
• 1:18:16
  SPEAKER_00: I would like personally, if I was to get perfect, I would want way more caramel.
• 1:18:21
  SPEAKER_00: If you had more caramel, I knew it.
• 1:18:24
  SPEAKER_00: I would, but but as far as this being bourbon, I the like I said, the taste.
• 1:18:28
  SPEAKER_00: I mean, how is a four out of five a weak point after you gave it a after you gave it a five out of four, a four out of four, and now a four out of five.
• 1:18:37
  SPEAKER_00: So there you go.
• 1:18:39
  SPEAKER_03: Don't retract from what you said.
• 1:18:40
  SPEAKER_00: I'm not retracting, I'm just being honest.
• 1:18:43
  SPEAKER_03: I know that's what I'm saying, but it sounds like you're retracting a little bit.
• 1:18:47
  SPEAKER_03: Because, like I said, everything you said is true.
• 1:18:51
  SPEAKER_03: But to me, it's just the one the reason I gave it a five because there were just so many flavors that are just coming through.
• 1:18:59
  SPEAKER_00: It's got a complexity small batch stuff.
• 1:19:03
  SPEAKER_01: To me, it's just all right.
• 1:19:06
  SPEAKER_00: I'll get that off the bottom.
• 1:19:07
  SPEAKER_01: No, I I'm I'm fully in agreement with us.
• 1:19:10
  SPEAKER_00: I I I reloaded it and the sound came on.
• 1:19:13
  SPEAKER_00: Sorry.
• 1:19:13
  SPEAKER_00: Okay.
• 1:19:14
  SPEAKER_01: I'm fully in agreement with Super Nash here that it is it is so complex, and it's such it it's it.
• 1:19:24
  SPEAKER_01: I feel like every sip I get something more.
• 1:19:29
  SPEAKER_01: So that's why I'm giving it a five.
• 1:19:32
  SPEAKER_01: All right.
• 1:19:33
  SPEAKER_01: And this might be the first time we'll we'll think about the finish.
• 1:19:37
  SPEAKER_01: This might be the first time I give a perfect score without a butt on a butt on.
• 1:19:41
  SPEAKER_01: I have the gong.
• 1:19:42
  SPEAKER_00: You're right.
• 1:19:45
  SPEAKER_00: Tiny.
• 1:19:46
  SPEAKER_00: You call me tiny, you never called me that before.
• 1:19:53
  SPEAKER_01: Alright.
• 1:19:54
  SPEAKER_01: There's the five for me.
• 1:19:56
  SPEAKER_01: And we're back to you on the finish now.
• 1:20:00
  SPEAKER_01: I'm gonna finish.
• 1:20:01
  SPEAKER_01: Okay, hold on.
• 1:20:02
  SPEAKER_01: I gotta think about this very hard because if this this may be my first perfect score.
• 1:20:08
  SPEAKER_01: At least without a but up on them.
• 1:20:11
  SPEAKER_03: Could be.
• 1:20:14
  SPEAKER_03: Could be a perfect score.
• 1:20:16
  SPEAKER_00: I mean, if you give this 18 or 19 out of 18 or 18 out of 18, where does that leave you for rating 18-year marriage or amaranth of amaranth of the gods or warehouse C or foregrain, which we're gonna do next?
• 1:20:33
  SPEAKER_00: Where does that leave you?
• 1:20:34
  SPEAKER_03: I don't have foregrain.
• 1:20:36
  SPEAKER_03: Hey, here's a question, Nom.
• 1:20:38
  SPEAKER_03: If a frog had legs, why does he hit his ass every time he jumps?
• 1:20:45
  SPEAKER_03: I mean, that that's what what kind of question you're asking him.
• 1:20:48
  SPEAKER_03: I mean, he may never ever get to taste those things.
• 1:20:51
  SPEAKER_03: So how can he rate it to something that he's never ever tasted or made never?
• 1:20:57
  SPEAKER_03: Look, you know what?
• 1:20:58
  SPEAKER_01: I almost you rate it to what you're tasting now.
• 1:21:02
  SPEAKER_01: In my mind, honestly, for the for the taste, I gave it a like it was almost like I wanted to give it a four with a but up up.
• 1:21:11
  SPEAKER_01: But we already have a five score, so we'll just give it a five.
• 1:21:14
  SPEAKER_01: Yeah.
• 1:21:14
  SPEAKER_01: With the finish, though, it doesn't, it doesn't stay as long as exactly others.
• 1:21:22
  SPEAKER_01: So that's why I would give the finish.
• 1:21:25
  SPEAKER_01: I think you said a grain, tiny, like a three and a half, but I'm gonna actually round down and give it a three for the finish.
• 1:21:32
  SPEAKER_01: All right.
• 1:21:32
  SPEAKER_01: It doesn't stay long, it's it's it goes away, and the the flavors it leaves are less than desirable than actually tasting it, which I actually think is great for it as a small batch because it makes you want to drink more.
• 1:21:45
  SPEAKER_01: It makes you want to take that next sip.
• 1:21:48
  SPEAKER_01: But it you know, it doesn't it doesn't stay.
• 1:21:52
  SPEAKER_01: I've had I've had ones that are like you know, taking a shot of olive oil where your whole mouth gets covered and then it won't leave.
• 1:22:01
  SPEAKER_01: But for this, it it goes away pretty quick.
• 1:22:03
  SPEAKER_01: So that's why I'm gonna I'm giving it a three.
• 1:22:06
  SPEAKER_01: So not a perfect, but pretty close.
• 1:22:13
  SPEAKER_01: There's the three.
• 1:22:15
  SPEAKER_01: I know you're ready with the hammer, like if you gotta do something.
• 1:22:18
  SPEAKER_01: No, it's my job.
• 1:22:19
  SPEAKER_01: It's called muscle memory.
• 1:22:21
  SPEAKER_00: Sorry.
• 1:22:22
  SPEAKER_01: I have I have the tiny gong.
• 1:22:23
  SPEAKER_00: Yes, who who who made you take it out?
• 1:22:28
  SPEAKER_00: So don't even.
• 1:22:30
  SPEAKER_00: I told you to get it.
• 1:22:31
  SPEAKER_00: I that's just like, but I'm just a habit.
• 1:22:34
  SPEAKER_01: And you're there with the hammer, ready.
• 1:22:36
  SPEAKER_01: You're like there.
• 1:22:38
  SPEAKER_00: Well, it's like like when when the next time you're in, you can and we do a live from from down here, you can do the barrel knocking, and then you'll know the satisfaction that it does give you when you do it.
• 1:22:53
  SPEAKER_01: You can do it, we can do what Friday the 19th if you want.
• 1:22:58
  SPEAKER_01: We can do it together from here.
• 1:23:01
  SPEAKER_00: I'm not bringing a barrel up.
• 1:23:04
  SPEAKER_01: No, you'll just we'll just use the gong.
• 1:23:07
  SPEAKER_03: You get to use this gong for the tiny gong.
• 1:23:12
  SPEAKER_01: Finally, yeah.
• 1:23:14
  SPEAKER_03: And then that will give you the pleasure of hitting your son's tiny gong.
• 1:23:19
  SPEAKER_03: Oh my god, I'm gonna hit that tiny gong.
• 1:23:22
  SPEAKER_00: I can't believe I just said that.
• 1:23:27
  SPEAKER_00: Did you was that with a G or a D?
• 1:23:30
  SPEAKER_00: Nash.
• 1:23:33
  SPEAKER_03: All right, Tony.
• 1:23:35
  SPEAKER_03: All right.
• 1:23:36
  SPEAKER_03: It's up to you on the finish.
• 1:23:38
  SPEAKER_00: So the finish for a small batch is it's a medium finish.
• 1:23:42
  SPEAKER_00: He's right, it's not long.
• 1:23:44
  SPEAKER_00: Is it medium?
• 1:23:45
  SPEAKER_00: Really?
• 1:23:46
  SPEAKER_00: Uh-huh.
• 1:23:49
  SPEAKER_03: You give everything a medium finish except for like George T.
• 1:23:53
  SPEAKER_03: Stowe.
• 1:23:55
  SPEAKER_03: Or like Hazmat.
• 1:23:56
  SPEAKER_00: It's medium.
• 1:23:58
  SPEAKER_00: It it's like it doesn't just dis I mean.
• 1:24:00
  SPEAKER_00: I've had, you know, old tub has a short finish, but I it's like it's still going.
• 1:24:05
  SPEAKER_00: There's a the this is where some of the some of the oak flavors come out, but it's the perfect amount of oak.
• 1:24:11
  SPEAKER_00: It's not leather, it's not bitter.
• 1:24:13
  SPEAKER_00: There's still a sweetness.
• 1:24:16
  SPEAKER_00: I love the hug as it goes.
• 1:24:20
  SPEAKER_00: And he gave it a three, but I'm gonna give this finish a four out of five.
• 1:24:25
  SPEAKER_00: I'll give it a four.
• 1:24:26
  SPEAKER_00: It's good.
• 1:24:27
  SPEAKER_00: I mean, it's it's what I want.
• 1:24:29
  SPEAKER_00: It reminds you, I'm gonna go and what the last thing I'm tasting is Taylor.
• 1:24:34
  SPEAKER_00: I I mean, there's so much, there's a story behind this finish to me.
• 1:24:38
  SPEAKER_00: I've been, you know, when you when you drink it, it's it's worth it.
• 1:24:41
  SPEAKER_00: So I go four out of five.
• 1:24:43
  SPEAKER_03: Okay.
• 1:24:44
  SPEAKER_03: I'm gonna give it a three.
• 1:24:46
  SPEAKER_03: And the reason I'm giving it a three is because this is where I feel it's lacking.
• 1:24:52
  SPEAKER_03: The the sweetnesses and the taste, they go away so quick.
• 1:24:56
  SPEAKER_03: And to me, I'm not getting any hug.
• 1:25:01
  SPEAKER_03: I mean, it's just like it goes, it goes to the back of the throat, and there's no hug whatsoever.
• 1:25:08
  SPEAKER_03: But the the taste, you know, they go all the way through the middle of your mouth, but once it once it hits the back, it's like you're left with like a little bit of bitterness and a little bit of uh oakiness, and all the sweetness is gone.
• 1:25:27
  SPEAKER_03: But also, too, like I said, there's there's no hug whatsoever.
• 1:25:31
  SPEAKER_03: So that's where I think this is lacking, is in the finish, and that's why I'm giving it a three.
• 1:25:39
  SPEAKER_00: A three.
• 1:25:40
  SPEAKER_03: Yep.
• 1:25:42
  SPEAKER_03: So we have two sixteens and a seventeen.
• 1:25:48
  SPEAKER_00: So that would be thirty-two forty nine divided by three, which would be one sixteen point three three three three three three three.
• 1:26:03
  SPEAKER_03: So we're talking about sixteen point five.
• 1:26:05
  SPEAKER_00: We'll say sixteen point.
• 1:26:06
  SPEAKER_00: No, you you can't round up a point three three three to all my stuff was was was on the verge of up.
• 1:26:13
  SPEAKER_00: So it's sixteen five.
• 1:26:15
  SPEAKER_00: You round up no you you write a sixteen five.
• 1:26:17
  SPEAKER_00: There's no there's no thirds.
• 1:26:19
  SPEAKER_03: I'm right, I'm writing a sixteen.
• 1:26:22
  SPEAKER_03: I will not round up.
• 1:26:23
  SPEAKER_03: Wait, it's a it's my my what were the scores?
• 1:26:27
  SPEAKER_01: 16.3333.
• 1:26:30
  SPEAKER_01: Well, you know, but what was the three scores?
• 1:26:32
  SPEAKER_01: It was a 16.
• 1:26:34
  SPEAKER_03: 216s and a 17 was 49 divided by three equals 16.333.
• 1:26:43
  SPEAKER_03: You can only round up if it's 16.5 or above.
• 1:26:47
  SPEAKER_01: He's right.
• 1:26:47
  SPEAKER_01: So it's a round down to a 16.
• 1:26:49
  SPEAKER_00: Are you kidding me?
• 1:26:50
  SPEAKER_00: That you get two sixteens and a seventeen, and somehow you gotta be gotta round down.
• 1:26:56
  SPEAKER_01: You gotta round down.
• 1:26:57
  SPEAKER_01: You can round two.
• 1:27:00
  SPEAKER_01: Hey, that's me five or above to round up.
• 1:27:03
  SPEAKER_00: Hey, hey, hey, I'm right.
• 1:27:05
  SPEAKER_00: Hey, you might be right, but but hey, this is this is the Scotchy Bourbon boys, and and there's two sixteens and a seventeen.
• 1:27:12
  SPEAKER_03: We're gonna do a 16 feet.33 out of the no, I want a 0.5.
• 1:27:22
  SPEAKER_03: I want you're not gonna get it.
• 1:27:24
  SPEAKER_03: No, I'm running.
• 1:27:25
  SPEAKER_03: You better write it down.
• 1:27:28
  SPEAKER_03: I'm keeping the scorer.
• 1:27:30
  SPEAKER_01: All right, you old man.
• 1:27:32
  SPEAKER_03: It's a he is an old man.
• 1:27:39
  SPEAKER_03: I don't know.
• 1:27:40
  SPEAKER_03: I'm not far behind, but I I can stay it with you.
• 1:27:43
  SPEAKER_00: All right, you guys.
• 1:27:45
  SPEAKER_01: Give me one minute.
• 1:27:46
  SPEAKER_01: I really have to use the rest here.
• 1:27:48
  SPEAKER_00: Go ahead, but that that concludes.
• 1:27:50
  SPEAKER_00: We're gonna do the the four-grain.
• 1:27:53
  SPEAKER_00: All right, so there we go.
• 1:27:54
  SPEAKER_00: The old Louisville barrel bottle breakdown of EH Taylor Small Batch.
• 1:27:59
  SPEAKER_00: Oh no, 16.5.
• 1:28:03
  SPEAKER_00: There it is.
• 1:28:03
  SPEAKER_00: I wrote it down.
• 1:28:04
  SPEAKER_00: Oh no, it's right there, folks.
• 1:28:08
  SPEAKER_00: 16.5.
• 1:28:11
  SPEAKER_00: 16.5.
• 1:28:15
  SPEAKER_00: I did it.
• 1:28:17
  SPEAKER_00: The old man, the old man put it at 16.5.
• 1:28:22
  SPEAKER_03: All right, pour your four-grain.
• 1:28:25
  SPEAKER_03: I'll pour oh I'll uh we are gonna quit Barrel Bash 2017 EH Terra four grain.
• 1:28:33
  SPEAKER_00: I'm gonna do that in my I've accumulated over the years.
• 1:28:38
  SPEAKER_03: This is my third bottle, third and final bottle, and it's going quick.
• 1:28:45
  SPEAKER_00: I'm gonna put this one in a Scotchy bourbon boys crystal Glenn Karen.
• 1:28:51
  SPEAKER_03: Oh, let me remind everybody that shirt he's got on.
• 1:28:54
  SPEAKER_03: Turn around one more time.
• 1:28:58
  SPEAKER_00: Look at that shirt.
• 1:29:00
  SPEAKER_00: Picked up at what, Buffalo Trace?
• 1:29:02
  SPEAKER_00: Yeah, that was at Buffalo Trace.
• 1:29:04
  SPEAKER_00: Triple XL.
• 1:29:04
  SPEAKER_00: They had a triple XL.
• 1:29:08
  SPEAKER_03: If they had them when I was there, I would have had one of those, but I've never seen them.
• 1:29:15
  SPEAKER_03: Oh, they make a great Christmas present if anybody wants to get me one.
• 1:29:19
  SPEAKER_00: I you know, John was saying, teacher here, five to nine, climb the vine, one to four, hit the floor.
• 1:29:26
  SPEAKER_00: But but you know what?
• 1:29:29
  SPEAKER_00: But I'll tell you, John, it was more a six-seven.
• 1:29:37
  SPEAKER_00: All right, half this is going in.
• 1:29:42
  SPEAKER_03: Yeah, that's what I put in.
• 1:29:44
  SPEAKER_03: No, that's more like a one-ounce four.
• 1:29:50
  SPEAKER_00: What's that look?
• 1:29:52
  SPEAKER_00: What?
• 1:29:53
  SPEAKER_00: I was reading Randy's Randy.
• 1:29:55
  SPEAKER_03: Oh, I referred to the look towards me when I put on.
• 1:29:59
  SPEAKER_00: Randy, thanks for the compliment.
• 1:30:01
  SPEAKER_00: Randy goes, 16.5 is the young man's score, and he says 16.3 for all the older gentlemen here tonight.
• 1:30:10
  SPEAKER_00: So thank you for that that compliment, Randy.
• 1:30:13
  SPEAKER_00: I really appreciate that.
• 1:30:16
  SPEAKER_03: Randy.
• 1:30:16
  SPEAKER_00: He just earned Randy.
• 1:30:18
  SPEAKER_00: Just earned barrel points.
• 1:30:21
  SPEAKER_03: Those are a schoolman.
• 1:30:23
  SPEAKER_03: I can't believe you said that because he's older than I am.
• 1:30:27
  SPEAKER_03: And like I say, we're we're just going by decimal points and round up or round down.
• 1:30:34
  SPEAKER_03: Hey, your government's been fixing the screw you on all that round up and round down because of the pitting situation.
• 1:30:44
  SPEAKER_03: So who are they gonna go with?
• 1:30:46
  SPEAKER_03: They're gonna be rounding down with 16.33.
• 1:30:50
  SPEAKER_03: But if you go with 16.5, oh, you're going up to 17.
• 1:30:55
  SPEAKER_03: Still talking about we're talking about 6'7.
• 1:31:01
  SPEAKER_00: I rated it, went from a 60.
• 1:31:03
  SPEAKER_00: Yeah, it's 6'7.
• 1:31:07
  SPEAKER_01: I did that early in the podcast too when you mentioned that.
• 1:31:11
  SPEAKER_01: No one noticed, but you said it.
• 1:31:12
  SPEAKER_00: I went all right.
• 1:31:14
  SPEAKER_00: So let's let's do this four-grain.
• 1:31:16
  SPEAKER_00: Uh I've got we've got it in a glass.
• 1:31:18
  SPEAKER_00: I got it in a crystal glance carrying.
• 1:31:20
  SPEAKER_03: Randy, we ain't going 6'7.
• 1:31:24
  SPEAKER_03: We are not talking six seven.
• 1:31:27
  SPEAKER_03: So I think today's controversy.
• 1:31:29
  SPEAKER_03: We are not talking about six seven.
• 1:31:32
  SPEAKER_00: So I think the nose of this.
• 1:31:34
  SPEAKER_03: Thanks for the challenge though.
• 1:31:38
  SPEAKER_00: You know, the knobs can explain six seven to us all.
• 1:31:42
  SPEAKER_00: Us old.
• 1:31:43
  SPEAKER_03: Oh, we don't we know, huh?
• 1:31:45
  SPEAKER_03: Let's let's explain the four grain.
• 1:31:48
  SPEAKER_03: Well, we're going on 1010, and I I gotta get into bed.
• 1:31:54
  SPEAKER_00: Here we go.
• 1:31:56
  SPEAKER_00: Okay, okay, super Nash, focus, nose on the on on the four-grain.
• 1:32:03
  SPEAKER_00: I think the nose is delicious.
• 1:32:06
  SPEAKER_00: There's spearmint.
• 1:32:08
  SPEAKER_00: This is a four-grain.
• 1:32:10
  SPEAKER_00: So there's rye and wheat and corn and and and then I mean they don't this they don't have a four grain mash bill in anything except this.
• 1:32:22
  SPEAKER_00: So this is a phenomenal pour to me.
• 1:32:26
  SPEAKER_00: It's unlike any pour.
• 1:32:28
  SPEAKER_00: Than I've ever had.
• 1:32:29
  SPEAKER_00: Now the nose to me on this is good, but it's it's it's there's it's not as good as the small batch.
• 1:32:37
  SPEAKER_00: It doesn't get a butt up up, it gets a four.
• 1:32:47
  SPEAKER_03: I think this nose is way better than the small batch.
• 1:32:52
  SPEAKER_03: The fruits and the caramel.
• 1:32:54
  SPEAKER_00: There's caramel, but there's a little bit of that rye rye spice menthol.
• 1:33:01
  SPEAKER_00: There's like a little bit of menthol.
• 1:33:02
  SPEAKER_00: Maybe maybe like and a little anise.
• 1:33:05
  SPEAKER_00: Like like clove.
• 1:33:07
  SPEAKER_00: Yeah.
• 1:33:10
  SPEAKER_00: I love it.
• 1:33:11
  SPEAKER_00: I gave it a four out of four.
• 1:33:12
  SPEAKER_00: What are you giving it?
• 1:33:14
  SPEAKER_00: I'm giving it a four.
• 1:33:22
  SPEAKER_00: You can hear that knobs, right?
• 1:33:27
  SPEAKER_00: I love it when I hit it just perfect with the with the band the the metal band and the wood, so it's a combination of metal and wood at the same time.
• 1:33:40
  SPEAKER_00: All right.
• 1:33:42
  SPEAKER_00: So the amber so this is what's what's the proof on this?
• 1:33:46
  SPEAKER_00: Supernatural hundred?
• 1:34:07
  SPEAKER_00: What is it?
• 1:34:14
  SPEAKER_00: In the glass, it oh it does.
• 1:34:17
  SPEAKER_00: And it's cherry it's cherry licorice.
• 1:34:19
  SPEAKER_00: Where exactly.
• 1:34:21
  SPEAKER_00: That or that cherry twist it's Twizzler.
• 1:34:25
  SPEAKER_00: The red Twizzler.
• 1:34:27
  SPEAKER_03: Yeah.
• 1:34:28
  SPEAKER_00: It's a Twizzler.
• 1:34:30
  SPEAKER_00: It actually tastes like a Twizzler.
• 1:34:33
  SPEAKER_00: There's an aspect of it.
• 1:34:35
  SPEAKER_00: This would you could eat a Twizzler with this.
• 1:34:37
  SPEAKER_03: You really could.
• 1:34:38
  SPEAKER_03: I'm not gonna drink anymore.
• 1:34:40
  SPEAKER_03: I'm gonna pour this back in the bottle.
• 1:34:44
  SPEAKER_03: Just that.
• 1:34:45
  SPEAKER_01: Here, pour it in, pour it in, pour it in.
• 1:34:48
  SPEAKER_01: I'll finish.
• 1:34:49
  SPEAKER_00: Oh my god, it's so good.
• 1:34:52
  SPEAKER_03: The body on this, the thickness is just what you giving it.
• 1:34:57
  SPEAKER_03: You're talking about look at that.
• 1:35:00
  SPEAKER_03: You're talking about sugary coating and thickness.
• 1:35:03
  SPEAKER_01: You're saying it's a thick thing.
• 1:35:06
  SPEAKER_01: Oh, it is definitely a four.
• 1:35:08
  SPEAKER_00: What am I saying?
• 1:35:10
  SPEAKER_01: Well, it's a twizzler and that's a good thing.
• 1:35:12
  SPEAKER_00: Well, why not?
• 1:35:13
  SPEAKER_01: Yeah.
• 1:35:14
  SPEAKER_00: If you can if you're drinking whiskey and it tastes like a like like a cherry liquor, like a red licorice stick, I mean, you could drink all night and and it would be like eating candy.
• 1:35:27
  SPEAKER_03: Have you ever chewed on a red twistler?
• 1:35:30
  SPEAKER_03: I have.
• 1:35:33
  SPEAKER_03: The thickness, the sweetness, and that you start when you start chewing it up, that thickness and the coats your mouth.
• 1:35:44
  SPEAKER_01: I hate that wax.
• 1:35:46
  SPEAKER_01: I'll think a real licorice is great, but Twizzler just tastes like you know wax.
• 1:35:54
  SPEAKER_00: No.
• 1:35:55
  SPEAKER_00: It it has that it has that flavor.
• 1:35:59
  SPEAKER_00: That it's the flavor.
• 1:36:00
  SPEAKER_00: It's so good.
• 1:36:02
  SPEAKER_01: I like some old-fashioned licorice when waiting to sit at the cracker barrel.
• 1:36:07
  SPEAKER_01: And you buy a package of old-fashioned licorice.
• 1:36:12
  SPEAKER_00: Not black licorice, red licorice.
• 1:36:15
  SPEAKER_01: Old-fashioned red licorice, yeah.
• 1:36:18
  SPEAKER_00: Yeah, like cherry, yeah, it's got the licorice taste.
• 1:36:24
  SPEAKER_00: Okay, Nash, you're doing body.
• 1:36:28
  SPEAKER_03: No, you you gotta do it.
• 1:36:29
  SPEAKER_03: I didn't I did the I went in the body, I said four.
• 1:36:34
  SPEAKER_00: Oh.
• 1:36:36
  SPEAKER_00: Did I already hit that?
• 1:36:38
  SPEAKER_00: No.
• 1:36:40
  SPEAKER_01: Clearly, he's gonna pour that back into the bottle too.
• 1:36:43
  SPEAKER_01: I know.
• 1:36:44
  SPEAKER_00: No, he's like I said four.
• 1:36:51
  SPEAKER_03: Did I hit that?
• 1:36:56
  SPEAKER_00: I'm gonna.
• 1:37:02
  SPEAKER_00: All right.
• 1:37:03
  SPEAKER_03: I'd like to call Roxy down for a second opinion.
• 1:37:06
  SPEAKER_00: She's sleeping.
• 1:37:08
  SPEAKER_00: I will do four also on the body.
• 1:37:11
  SPEAKER_00: It it hits everything.
• 1:37:15
  SPEAKER_00: Alright, I gotta do taste.
• 1:37:18
  SPEAKER_00: The taste is amazing.
• 1:37:21
  SPEAKER_00: It's one of the best.
• 1:37:23
  SPEAKER_00: There's a little bit of there's a little bit of everything.
• 1:37:26
  SPEAKER_00: There's the like, now I will give the taste with the cherry and I'm getting strawberry too.
• 1:37:37
  SPEAKER_03: Like a sweet, a sweet strawberry.
• 1:37:39
  SPEAKER_00: Yeah, because actually the strawberry is the twistlers.
• 1:37:45
  SPEAKER_00: The taste is 100% a f a a five.
• 1:37:49
  SPEAKER_05: Yeah.
• 1:37:53
  SPEAKER_00: With a butt up up.
• 1:37:55
  SPEAKER_00: But up up.
• 1:37:56
  SPEAKER_00: It's by far one of the better bourbons I've ever tasted.
• 1:38:01
  SPEAKER_03: And I'm going right with I was already done deciding.
• 1:38:06
  SPEAKER_03: There were so many flavors in this.
• 1:38:09
  SPEAKER_03: It's like a strawberry pie.
• 1:38:11
  SPEAKER_03: You get a little bit of caramel.
• 1:38:15
  SPEAKER_00: Why do you give what kind of strawberry pie is he eating where you get caramel out of it?
• 1:38:33
  SPEAKER_00: I know what you're saying.
• 1:38:34
  SPEAKER_00: In the front, the caram hits.
• 1:38:36
  SPEAKER_03: Then all of a sudden, I'm getting a little bit of caramel.
• 1:38:38
  SPEAKER_03: Yeah.
• 1:38:39
  SPEAKER_03: Then I'm getting almost a, you know, because I'm smacking the loots and all that and doing that Kentucky hug.
• 1:38:46
  SPEAKER_03: You know, if I if I see some.
• 1:38:47
  SPEAKER_03: I'm getting like a little bit of bubble gum.
• 1:38:49
  SPEAKER_01: If I see someone drizzling some caramel on their strawberry pie, I'm not gonna question it.
• 1:38:54
  SPEAKER_01: Or I'm gonna drizzle that caramel away.
• 1:38:56
  SPEAKER_00: If I see someone drizzle caramel on apple pie, I would drizzle.
• 1:39:04
  SPEAKER_01: What the I'm not questioning caramel.
• 1:39:09
  SPEAKER_00: I will tell you, I will tell you, if I see someone drizzling some caramel out of strawberry pie smacking their lips.
• 1:39:32
  SPEAKER_03: Oh my god.
• 1:39:33
  SPEAKER_03: I'm gonna give it a five with a butt up.
• 1:39:36
  SPEAKER_03: A butt up up.
• 1:39:38
  SPEAKER_01: Some licks, some grandma licks macin.
• 1:39:42
  SPEAKER_01: But up up grand, lick macin, strawberry pie, caramel licking.
• 1:39:47
  SPEAKER_03: But up up.
• 1:39:51
  SPEAKER_00: What is going on?
• 1:39:52
  SPEAKER_00: Uh butt up up.
• 1:39:54
  SPEAKER_00: Alright.
• 1:39:55
  SPEAKER_00: On the finish.
• 1:39:57
  SPEAKER_00: You're up.
• 1:39:58
  SPEAKER_01: Asia.
• 1:39:59
  SPEAKER_01: It's grand's grandpa in the fish.
• 1:40:02
  SPEAKER_01: It's and he's click.
• 1:40:06
  SPEAKER_03: He's clicking his dentures.
• 1:40:07
  SPEAKER_03: Because he dies his hair.
• 1:40:08
  SPEAKER_03: Don't make me grandpa.
• 1:40:10
  SPEAKER_03: He's just a year older than me.
• 1:40:13
  SPEAKER_00: He's clicking his dentures.
• 1:40:15
  SPEAKER_00: He's not smacking his dentures.
• 1:40:20
  SPEAKER_03: I'm missing a couple, but they're real.
• 1:40:26
  SPEAKER_03: On the finish.
• 1:40:29
  SPEAKER_03: This finish, I mean, for a hundred proof, his finish is way better because all the flavors are coming through.
• 1:40:40
  SPEAKER_03: They're in the back of my throat, the sides, the top.
• 1:40:45
  SPEAKER_03: And I'm actually getting a little better off of this one than the small bag, even though it's still 100 proof.
• 1:40:53
  SPEAKER_00: Yeah.
• 1:40:55
  SPEAKER_00: This is this is this is amazing how different the two are.
• 1:40:59
  SPEAKER_03: I know.
• 1:41:00
  SPEAKER_00: And and and and when you go premium, you get a much longer, it's more of a fruity finish.
• 1:41:08
  SPEAKER_00: You're going five.
• 1:41:10
  SPEAKER_03: Yeah, I agree.
• 1:41:13
  SPEAKER_00: And there's a lot of stuff going on.
• 1:41:15
  SPEAKER_00: There's a little smokiness.
• 1:41:16
  SPEAKER_00: There's a little bit of very little.
• 1:41:20
  SPEAKER_03: But it's there.
• 1:41:21
  SPEAKER_00: Yeah, there's a little bit of that.
• 1:41:23
  SPEAKER_00: There's a little bit of oak, but then that fruitiness, and it's more if I'm not mistaken, it hangs somewhere around 12 years.
• 1:41:30
  SPEAKER_00: It's like a strawberry pineapple mix between the two.
• 1:41:33
  SPEAKER_00: Like you can't tell, but it's like that the the it whether it's the tartness of the strawberry or the sweetness of the pineapple, it kind of goes back and forth.
• 1:41:42
  SPEAKER_00: Is that pineapple or is it strawberry?
• 1:41:43
  SPEAKER_00: Is it pineapple?
• 1:41:44
  SPEAKER_00: Is it strawberry?
• 1:41:45
  SPEAKER_00: On the finish, it's so much.
• 1:41:47
  SPEAKER_00: This is where this sets itself apart from the small batch.
• 1:41:54
  SPEAKER_00: Did you call me Karen?
• 1:41:57
  SPEAKER_01: He did.
• 1:42:01
  SPEAKER_03: You smell like a Karen at a grocery store.
• 1:42:05
  SPEAKER_05: Can you speak to your manager?
• 1:42:10
  SPEAKER_00: You don't even know what you're gonna get.
• 1:42:12
  SPEAKER_00: What what what what hell is gonna rain down on you for that?
• 1:42:16
  SPEAKER_00: Oh I'm going with just hit the barrel, old man.
• 1:42:27
  SPEAKER_01: Get it over.
• 1:42:28
  SPEAKER_00: What do you think I'm gonna give it?
• 1:42:32
  SPEAKER_00: Okay, knobs.
• 1:42:33
  SPEAKER_00: What am I giving it?
• 1:42:35
  SPEAKER_01: Are you giving it a four?
• 1:42:39
  SPEAKER_00: It's it's be it's between the two.
• 1:42:41
  SPEAKER_00: It's between four and five.
• 1:42:43
  SPEAKER_00: And I'm just debating whether I didn't think you were gonna give it a it's a lawn finish.
• 1:42:47
  SPEAKER_00: So so when you do these higher end, when you go from the knobs.
• 1:42:52
  SPEAKER_00: This is your I can't I can't taste it.
• 1:42:54
  SPEAKER_01: I can't taste it.
• 1:42:55
  SPEAKER_01: It's not here.
• 1:42:56
  SPEAKER_01: This is all I got right here.
• 1:42:58
  SPEAKER_00: Yeah.
• 1:42:58
  SPEAKER_00: So I'm gonna go.
• 1:43:00
  SPEAKER_00: I'm gonna I'm going five.
• 1:43:02
  SPEAKER_03: Oh my god.
• 1:43:05
  SPEAKER_00: On the finish.
• 1:43:06
  SPEAKER_00: It's good.
• 1:43:07
  SPEAKER_03: We both gave it a 20 out of 20.
• 1:43:09
  SPEAKER_00: You gave it a butt.
• 1:43:10
  SPEAKER_03: Oh my god.
• 1:43:11
  SPEAKER_03: I don't have to do a desible boy.
• 1:43:13
  SPEAKER_00: Okay, you can you can't give it a 20 out of 20.
• 1:43:17
  SPEAKER_00: You gotta give it a 19 out of 18 if it's a perfect score.
• 1:43:21
  SPEAKER_03: No, we gave it a six and eleven, nineteen.
• 1:43:27
  SPEAKER_03: Yeah.
• 1:43:28
  SPEAKER_00: Yeah, you can't get you can't get higher because there's no two butt up ups.
• 1:43:32
  SPEAKER_00: That's what I said.
• 1:43:33
  SPEAKER_00: What did you I heard you said we gave it twenty.
• 1:43:37
  SPEAKER_00: That's what I heard.
• 1:43:38
  SPEAKER_00: I think everybody else would.
• 1:43:39
  SPEAKER_00: Hey, hey, Walker, what did you hear him say?
• 1:43:41
  SPEAKER_03: Nobody will be able to recognize that scribbling.
• 1:43:45
  SPEAKER_03: No, I heard it 19.
• 1:43:47
  SPEAKER_00: Well, if it's well, hey, but if it's 19, as as uh John, so he said.
• 1:43:53
  SPEAKER_03: That's a perfect score.
• 1:43:54
  SPEAKER_00: Between five and nine, you ground up.
• 1:44:00
  SPEAKER_00: So that's what you did.
• 1:44:01
  SPEAKER_00: It was a 19, so you rounded up to 20.
• 1:44:04
  SPEAKER_03: Hey, ask your dad if he saved you, saved you half of that four.
• 1:44:08
  SPEAKER_01: Did he save me a little bit of that four when you come up on the 20th?
• 1:44:11
  SPEAKER_01: Oh my god, uh is that I'm getting I'm getting a little a little we rated it.
• 1:44:17
  SPEAKER_03: He sent it up to rate, so we did he had that that's my sample bottle.
• 1:44:22
  SPEAKER_03: So you're getting like a one out four.
• 1:44:25
  SPEAKER_03: I don't think I can measure that in the whiskey world, but you're getting you're getting this is yours.
• 1:44:31
  SPEAKER_01: Still costs$150 at a bar, but you can use it.
• 1:44:36
  SPEAKER_01: Yeah, absolutely.
• 1:44:37
  SPEAKER_00: Okay, before we go, I got one other thing to show you.
• 1:44:39
  SPEAKER_03: Actually, that's probably close to about$200.
• 1:44:42
  SPEAKER_01: It's like the Pappy 20, Papi 23.
• 1:44:44
  SPEAKER_01: I know that's the that's the best part about being his son is that all this all this stuff back here is for free.
• 1:44:50
  SPEAKER_00: All right, look at that.
• 1:44:52
  SPEAKER_00: You're getting some doweling too.
• 1:44:55
  SPEAKER_03: Oh, that's that's stuff.
• 1:44:57
  SPEAKER_03: Hey, don't let him push it on you.
• 1:44:59
  SPEAKER_03: Don't let him push it on me.
• 1:45:02
  SPEAKER_01: Well, I don't think he's gotta do any pushing.
• 1:45:04
  SPEAKER_01: All he has to do is pouring.
• 1:45:09
  SPEAKER_03: Well, I was hoping to kind of uh it, you know, if he didn't put it on the water.
• 1:45:14
  SPEAKER_03: Oh, wait, wait, wait, wait, there I I get a taste of it.
• 1:45:17
  SPEAKER_00: I was showing you the rye.
• 1:45:19
  SPEAKER_00: Look at this, look at this.
• 1:45:22
  SPEAKER_00: That's that's the that's the four-grain.
• 1:45:24
  SPEAKER_01: Oh, that's almost a four.
• 1:45:29
  SPEAKER_00: No, that's the four-grain right there.
• 1:45:31
  SPEAKER_00: So it it it the the anties has gone up.
• 1:45:35
  SPEAKER_00: You see that?
• 1:45:35
  SPEAKER_03: Yeah, Martin, honestly, if you want to come in some straight rye and save the four-grain.
• 1:45:42
  SPEAKER_05: Yeah.
• 1:45:45
  SPEAKER_01: Honest to God, you can stay home, Dad.
• 1:45:47
  SPEAKER_01: Martin, if you want to come up for Christmas, sure, I'll take.
• 1:45:53
  SPEAKER_03: So, so uh but if I come up, I I can't I can't bring bottles with me.
• 1:45:58
  SPEAKER_03: My suitcase is always too heavy.
• 1:46:01
  SPEAKER_03: I get to send them before beforehand.
• 1:46:04
  SPEAKER_00: So if you're if you he sends them beforehand here, knobs.
• 1:46:09
  SPEAKER_00: And so if you came home on the Christmas party, you would the Christmas party goes.
• 1:46:15
  SPEAKER_03: Oh listen to them.
• 1:46:17
  SPEAKER_01: Someone someone forgets that I'm a stay-at-home dad.
• 1:46:21
  SPEAKER_01: Exactly.
• 1:46:22
  SPEAKER_03: I mean, you know, it can't go anywhere.
• 1:46:25
  SPEAKER_03: Some people don't have real jobs like like the men in the world.
• 1:46:30
  SPEAKER_03: All right, so we gave it the young men in the world.
• 1:46:33
  SPEAKER_00: So we gave the four-grain a 19 out of 19.
• 1:46:37
  SPEAKER_00: And and honestly, that ends our old Louisville whiskey company barrel bottle breakdown for tonight.
• 1:46:44
  SPEAKER_00: 19 out of 19, that's the perfect bourbon.
• 1:46:47
  SPEAKER_00: It's we, you know, one of the things that we're so spoiled about, and one of the things we like is that we keep getting these fantastic pores, these fantastic bottles, and we keep bringing it to you, our our everybody out there, how you know the how awesome it is.
• 1:47:08
  SPEAKER_03: Hey, Randy Ford brings up a great point that we didn't mention, that there is a new expression that we got to taste on the bus.
• 1:47:20
  SPEAKER_03: Barrelproof rye.
• 1:47:23
  SPEAKER_00: Yeah.
• 1:47:24
  SPEAKER_03: And that that's one one more expression to add to the EH Taylor that we didn't talk about tonight.
• 1:47:30
  SPEAKER_00: Well, no, I I talked about the barrelproof rye.
• 1:47:33
  SPEAKER_00: I just said it was barrelproof rye.
• 1:47:37
  SPEAKER_03: No, you didn't.
• 1:47:38
  SPEAKER_00: Yes, I didn't.
• 1:47:40
  SPEAKER_00: No, it was on the list and I skipped over.
• 1:47:42
  SPEAKER_03: You talked about straight rye.
• 1:47:44
  SPEAKER_00: I talked about the straight rye, and then I went and I said the barrelproof rye is available, but but it's just barrel proof version of it.
• 1:47:53
  SPEAKER_00: Because we had talked about the barrel proof.
• 1:47:56
  SPEAKER_03: I didn't hear that.
• 1:47:57
  SPEAKER_03: I apologize.
• 1:47:59
  SPEAKER_00: You can go back and and watch the video.
• 1:48:01
  SPEAKER_02: Oh, I will.
• 1:48:02
  SPEAKER_02: I will.
• 1:48:04
  SPEAKER_02: I will.
• 1:48:05
  SPEAKER_00: You get a fist bump for that, man.
• 1:48:08
  SPEAKER_00: Anyways, all right.
• 1:48:09
  SPEAKER_00: So let's quick get out of it.
• 1:48:11
  SPEAKER_00: Let's get off the the podcast, has gone a while.
• 1:48:14
  SPEAKER_00: It's like it always does when it comes to tailor.
• 1:48:16
  SPEAKER_00: Oh, yeah.
• 1:48:16
  SPEAKER_03: Absolutely.
• 1:48:17
  SPEAKER_00: When we have something special like this, you know.
• 1:48:20
  SPEAKER_00: So we it's already 1027.
• 1:48:22
  SPEAKER_00: We'll stay.
• 1:48:23
  SPEAKER_00: I can stay on for a couple minutes afterwards, but everybody on YouTube and Facebook, hang in there.
• 1:48:28
  SPEAKER_00: We are gonna end the podcast for everybody out there on the audio podcast.
• 1:48:33
  SPEAKER_00: On we love you guys on Apple, iHeart, and Spotify and anywhere else that you're listening audio-wise.
• 1:48:40
  SPEAKER_00: But remember, good bourbon equals good times and good friends.
• 1:48:46
  SPEAKER_00: Make sure you go to www.scotchyburbonboys.com for all things scotchy bourbon boys.
• 1:48:51
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• 1:48:59
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• 1:49:09
  SPEAKER_00: And then as he said earlier, make sure you don't drink enough.
• 1:49:16
  SPEAKER_03: Becoming a member and a subscriber will get you some great things.
• 1:49:22
  SPEAKER_00: Maybe maybe even a two-ounce pour of something phenomenal.
• 1:49:26
  SPEAKER_00: Yes.
• 1:49:27
  SPEAKER_03: So wait or or or that could also lead to a future bottle of our barrel pick from Maker Smart.
• 1:49:38
  SPEAKER_03: Oh, the pick in the dark.
• 1:49:40
  SPEAKER_03: So it has those advantages.
• 1:49:43
  SPEAKER_00: Yep.
• 1:49:44
  SPEAKER_00: It does.
• 1:49:45
  SPEAKER_00: Alright, and then so remember Don't drink and drive.
• 1:49:50
  SPEAKER_00: Don't drink and drive.
• 1:49:51
  SPEAKER_00: Live your life responsibly.
• 1:49:54
  SPEAKER_00: And drink responsibly.
• 1:49:56
  SPEAKER_00: Don't drink and drive.
• 1:49:58
  SPEAKER_00: And live your life uncut and unfiltered.
• 1:50:03
  SPEAKER_00: And our theme song is about to take us.
• 1:50:08
  SPEAKER_00: Our ending theme song is about to take us out.
• 1:50:12
  SPEAKER_00: Let's see, where where is that?
• 1:50:14
  SPEAKER_00: Okay.
• 1:50:15
  SPEAKER_00: I'm gonna hit play.
• 1:50:17
  SPEAKER_00: Oh, I can slide that over because it's no, all right, there we go.