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Tasting Notes: A Deep Dive into Hardins Creek Bourbon History and Flavors with CT nd Super Nash but we do it Blind! · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:28
  Speaker 1: I'm a fan of the.
• 1:54
  Speaker 2: Fortean High Strangeness, and I'm a fan of the Unexplained High Strangeness.
• 2:35
  Speaker 4: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:42
  Speaker 4: Oh, what's that?
• 2:44
  Speaker 4: Wow, I didn't think I had to turn that off, but it just starts playing over and over again.
• 2:50
  Speaker 4: Well, there you go, our first mess up of the evening.
• 2:54
  Speaker 4: But that's what we do, hi, I'm Tiny.
• 2:56
  Speaker 4: We have in on the Zoom meeting.
• 3:01
  Speaker 4: We have Supernash.
• 3:04
  Speaker 5: Ash in the house.
• 3:06
  Speaker 4: And we also have tonight CT joining us from wonderful Springfield Ohio.
• 3:13
  Speaker 4: What's up?
• 3:14
  Speaker 6: everybody.
• 3:15
  Speaker 6: Sup.
• 3:16
  Speaker 4: What's up.
• 3:19
  Speaker 4: So tonight's going to be a cool podcast.
• 3:22
  Speaker 4: Just remember, we're the Scotchy Bourbon Boys.
• 3:25
  Speaker 4: We're going to be line tasting me and Supernash and then also CT's going to chime in a little bit and then also participate because he has a couple expressions of Harden's Creek.
• 3:37
  Speaker 4: But we've got four Harden's Creeks.
• 3:39
  Speaker 4: We'll go over it as soon as we get going and we'll go over which one, how it's going to work once that gets going.
• 3:46
  Speaker 4: But remember we're the Scotchy Bourbon Boys wwwscotchybourbonboys.
• 3:50
  Speaker 4: For all your Scotchy Bourbon Boy needs, you can check out the podcast, check out our bios.
• 3:56
  Speaker 4: Hey, ct, I need your bio.
• 3:58
  Speaker 4: You got to send me the bio.
• 4:00
  Speaker 4: I got pictures, but I need the bio to update you on the website.
• 4:03
  Speaker 4: All right?
• 4:05
  Speaker 6: You need a bio on me, like I'm just.
• 4:08
  Speaker 4: Well, if you go to the Scotchy Bourbon Boys and read what's there, now kind of talk about what you like, hey, it kicks ass.
• 4:18
  Speaker 4: That website I get told all the time, holy crap, that's a great website.
• 4:22
  Speaker 4: It's just out of date at the moment and I'm going to be updating it, so I need it.
• 4:27
  Speaker 4: What you, your whiskey bio?
• 4:30
  Speaker 4: That's what I need.
• 4:30
  Speaker 4: That's what I'm going to need.
• 4:31
  Speaker 4: So just write a little couple paragraphs of your favorite drink.
• 4:36
  Speaker 4: Now see, for me that was easy.
• 4:38
  Speaker 4: For you that's almost impossible.
• 4:40
  Speaker 4: You have so many different drinks.
• 4:43
  Speaker 6: Not even going to be possible.
• 4:44
  Speaker 6: I'm just going to have to say it's probably a Kellogg's cereal brand.
• 4:52
  Speaker 4: Exactly Whatever, just make it fun.
• 4:55
  Speaker 4: I need one from Whiskey too.
• 4:57
  Speaker 4: He might join us tonight, but I don't think he is.
• 4:59
  Speaker 4: But then also just make sure you follow us on all the major podcast formats.
• 5:06
  Speaker 4: However you listen, we're there Spotify, iheart Radio and then also Apple.
• 5:14
  Speaker 4: And then check us out on all the major social media YouTube, instagram, facebook X and I think that covers it right.
• 5:26
  Speaker 4: Join our Facebook group, the Scotchy Bourbon Boys.
• 5:30
  Speaker 4: Follow our Facebook page.
• 5:32
  Speaker 4: Check Jeffrey Mueller or Chris Thompson or Martin Nash's personal.
• 5:38
  Speaker 4: We are always posting reels on keeping the Scotchy Bourbon Boys up to date.
• 5:43
  Speaker 4: You can find us there and you know it's just been really kind of a cool last month and a half, wouldn't you say?
• 5:54
  Speaker 4: You two.
• 5:55
  Speaker 5: Absolutely man.
• 5:56
  Speaker 5: All the festivals they trips to Kentucky, trips to Ohio, all the bourbon tastings we name it All the bottle releases oh my gosh, the distillery has been releasing bottles left and right the last couple of months too.
• 6:15
  Speaker 5: So yeah, I was going to say the same thing, nash.
• 6:21
  Speaker 6: I think that the releases that are going on are crazy.
• 6:25
  Speaker 6: Of course in Ohio we've got a lot of single barrel picks that the state's doing, but there's just been a lot of good things being released by the distilleries.
• 6:34
  Speaker 6: It is that time of year of the allocation season, I guess you might call it and people are out there hoping that, standing in line at Kroger, giant Eagle or whatever, that they might get a pappy or they might get some of this.
• 6:49
  Speaker 6: But there's there's a lot of other good bottles out there.
• 6:51
  Speaker 6: It's hard, it's hard to get them all.
• 6:56
  Speaker 5: Yeah, absolutely, and you know it's the puppies.
• 7:00
  Speaker 5: They're not just the ones.
• 7:02
  Speaker 5: Like you just said.
• 7:03
  Speaker 5: There are tons of other bourbons and whiskies out there that rival the puppies.
• 7:10
  Speaker 5: Now, I mean, these distilleries have been stepping up their game and they had to for the last several years and age in their stuff and doing the mashpills and doing what they need to do, but not in that barrel years ago to be able to release it now.
• 7:28
  Speaker 5: And it stands up to some of the puppies and the wellers and some of the other top name bourbons that people are stepping all over everybody trying to get in line and sleep on top of each other outside the stores and the distilleries trying to get them right.
• 7:48
  Speaker 6: Yeah, you know that says the last week or so, real quick, I've been standing in line trying to get JTS Brown to fill a barrel.
• 7:56
  Speaker 6: So like I feel like I'm doing pretty good because I walk in and nobody is taking my JTS Brown but I walk out of there with four or six handles under my arm and I think people have looked at me pretty funny the last week or so trying to figure out what am I doing with that and why am I not getting the Elijah Craig?
• 8:14
  Speaker 6: You know barrel proof release, you know C923s and all that stuff.
• 8:19
  Speaker 6: But you know there's, there's a lot of stuff out there.
• 8:23
  Speaker 6: I mean a lot.
• 8:24
  Speaker 6: I saw Elijah Craig toasted on the shelf the other day and I'm like I haven't seen Elijah Craig toasted on the shelf of a liquor store at MSRP in a while.
• 8:34
  Speaker 6: You know it's just not.
• 8:35
  Speaker 6: It usually goes the day of allocation.
• 8:40
  Speaker 4: Yeah, and then also being at the festivals, the two festivals, the amount of whiskey that I was able to attain from the festivals you know you guys are talking about waning in lines and all the liquor stores and how that's coming out and then also at the distilleries.
• 8:55
  Speaker 4: But at the festival the distilleries were just went.
• 8:58
  Speaker 4: It went crazy.
• 8:59
  Speaker 4: Kentucky Bourbon Festival is you can get all.
• 9:03
  Speaker 4: If you're just a not a podcaster or an ad vid, you know hooked collector, you can pretty much pick up your year supply of fantastic bourbon at the festival.
• 9:16
  Speaker 4: I mean there is so much good stuff there.
• 9:19
  Speaker 4: I mean between what preservation released with, with their rare perfection, and you get to taste it all before you buy it.
• 9:27
  Speaker 4: I mean where could you taste everything?
• 10:16
  Speaker 4: You know you could?
• 10:17
  Speaker 4: You got, we got to taste Hardin Creek.
• 10:19
  Speaker 4: We got to taste the Boston batch, we got to taste the, the 18 knob Creek 18, you got to taste it.
• 10:26
  Speaker 4: Plus, you know wherever you were, heaven Hills they're 17 year old in.
• 10:31
  Speaker 4: You know the rare oak barrels that they had, you know.
• 10:35
  Speaker 4: And then French oak also, that particular thing, they let you taste it before you bought it.
• 10:41
  Speaker 4: And so if you're spending $149, it's kind of good to know what you're tasting.
• 10:46
  Speaker 4: So, being at the festival, it was fantastic and I walked away with the most multiple hundred dollar bottles that I ever.
• 10:55
  Speaker 4: Even I didn't think that I was going to do this, but there was so much available, it was just an awesome thing.
• 11:01
  Speaker 4: And then the same thing at Bourbon, on the banks, to pick up that Carter from Bard's Town, bourbon Company.
• 11:06
  Speaker 4: I mean it's sold out now.
• 11:08
  Speaker 4: I mean they only had a certain amount and it's gone.
• 11:15
  Speaker 6: And we walked away with that bottle at Bard's Town, the Carter, and we're leaving Frankfurt and we stumble across the old Carter and a Kroger.
• 11:26
  Speaker 6: So you know, we know how hard that is to find because you know Nash has got one or two of them, or however many he's hidden.
• 11:38
  Speaker 5: But I picked up two on the way home.
• 11:40
  Speaker 5: I picked up two on the way home, I picked up a batch nine and I picked up the batch 12 bourbon.
• 11:45
  Speaker 5: Yeah, my favorite liquor store, right before I crossed in Corbin, kentucky I'm not going to say the name of the store because there's several, there's several of them there now.
• 11:59
  Speaker 5: But yeah, this guy like say he puts it out there at a good price and it's a big place and I always like to stop there.
• 12:09
  Speaker 5: And I stopped there and he had like five of the batch 12 bourbon.
• 12:13
  Speaker 5: He had three of the batch 12 ride and had four of the batch nine bourbon and had two batch 10 bourbons left.
• 12:24
  Speaker 5: Yeah, just that was just the old Carter.
• 12:28
  Speaker 4: I would have bought.
• 12:28
  Speaker 4: I would screw all those other batches, just get batch nine.
• 12:31
  Speaker 4: That's what you should have bought all four of those batch nine.
• 12:35
  Speaker 5: Well, I got them.
• 12:35
  Speaker 5: I told you, I picked up a batch nine.
• 12:37
  Speaker 4: Yeah, you did.
• 12:38
  Speaker 5: But I had to pick up the batch 12 bourbon to after tasting it and I didn't get it quite the price that you did in Ohio.
• 12:47
  Speaker 5: I had to pay a little we weren't in.
• 12:50
  Speaker 4: We weren't in, we weren't in Ohio, I mean Kentucky, yeah, but we were surprised at that price.
• 12:56
  Speaker 4: That's why CT picked it up.
• 12:57
  Speaker 5: Yeah, I was just like amazed.
• 13:01
  Speaker 5: I was like, oh my gosh, I was already gone the other way when I got that text.
• 13:07
  Speaker 6: Believe me, we walked around that Kroger for 20 minutes looking at different things and we go to check out.
• 13:12
  Speaker 6: And I said so, jeff, and like look behind the counter, there's some non expected.
• 13:20
  Speaker 4: They had the, they had the 12 bourbon, the 12 rye and they had one other one, I think, didn't they?
• 13:26
  Speaker 4: Yeah, alright, so that brings us to yeah, I mean honestly the, like I said, the last month and a half between bourbon on the banks and then I went to the Ohio.
• 13:40
  Speaker 4: You know, I went to the Ohio craft distillery festival, so I did three festivals in four weeks.
• 13:51
  Speaker 5: Hold on that.
• 13:52
  Speaker 5: That brings me up to one other bottle.
• 13:54
  Speaker 5: Just just last week we're in South Carolina and I stopped in a place over in a gringo and I was getting ready to walk out because I didn't see anything that they had.
• 14:05
  Speaker 5: And then all of a sudden behind the counter, and all of a sudden here there's sets of bomb burgers.
• 14:13
  Speaker 5: This year's version of the bomb burgers Whoa it was one in 1995.
• 14:19
  Speaker 5: I snagged it right off the shelf.
• 14:22
  Speaker 5: I was like Whoa back the truck up.
• 14:26
  Speaker 5: Yeah, I was about to walk out to all the girls and I'm about to walk out and all of a sudden I noticed that bomb burgers.
• 14:32
  Speaker 5: But I just, yeah, that's the last one we have One, nineteen, ninety five, I'll take it.
• 14:37
  Speaker 4: Yeah, now, that's always fun.
• 14:39
  Speaker 4: It's always fun to pick up that.
• 14:41
  Speaker 4: Yeah, there's no doubt.
• 14:42
  Speaker 4: I mean it's just been.
• 14:43
  Speaker 4: You know we've been doing this for a little bit but I think the amount of bourbon out that is being produced, so you're getting a lot of the higher end type stuff that normally is not there.
• 14:56
  Speaker 4: Kevin says Bomb Burger good stuff.
• 14:58
  Speaker 4: Yeah, I've got my bottle too.
• 15:00
  Speaker 4: We tasted that on the on the bus tour.
• 15:03
  Speaker 4: You can check out that bus tour on the YouTube channel because Bo Cumberland it went up and he did a great job documenting the bus tour.
• 15:12
  Speaker 4: But okay, so one of the things that we got was the Hardin's Creek Boston bottle.
• 15:20
  Speaker 4: So tonight what I want to do is explain that me and Super Nash are going to do a blind tasting.
• 15:26
  Speaker 4: Now, blind tastings to me are just always a F job.
• 15:32
  Speaker 4: I mean, I swear to God, the line tasting of Old Forrester I did an ant.
• 15:39
  Speaker 4: Number one was an anniversary edition, but there was three, 150 anniversary.
• 15:44
  Speaker 4: The one other one ended up six.
• 15:47
  Speaker 4: The 1910 and 20 were three and four, but number two was Old Forrester 100 in my pick.
• 15:52
  Speaker 4: And then I tasted.
• 15:54
  Speaker 4: You know, all the makers marked all the flavored ones and the one I liked the most.
• 15:59
  Speaker 4: That I thought was makers.
• 16:01
  Speaker 4: I mean, I enjoy makers 101.
• 16:04
  Speaker 4: I enjoy their cast strength and I thought it was one of those, but it turned out to be just makers mark.
• 16:10
  Speaker 4: So tonight I'm not I don't have any expectations that I know what I'm doing, so but it's been a good good while, since we did a blind tasting you ready for this Super Nash.
• 16:24
  Speaker 5: Yeah, I agree, it's been a long time and I was kind of wondering how we were going to do this, because I know that your wife called my text my wife.
• 16:35
  Speaker 5: They put the same color dots on the bottom of the glasses and she poured on a complete another room and she wrote down on a piece of paper on the bottle what color dots you know are not on the bottle but on the paper what dots match what you know what whiskey according to the bottle.
• 16:58
  Speaker 4: Right.
• 16:58
  Speaker 4: So what we're going to do is we're going to taste.
• 17:02
  Speaker 5: I'm going to look at, we'll taste it, you'll look at the dot and I'll find the same color dot.
• 17:07
  Speaker 4: Yep I got green, blue, so we're gonna get a pad, we're gonna.
• 17:13
  Speaker 4: We're gonna start with red.
• 17:14
  Speaker 5: I'm gonna get a pad, so that I'll have a pad to write down what color dot and what I think.
• 17:26
  Speaker 4: So we're going to go over each.
• 17:29
  Speaker 4: So not all the Jacobs wells or the Hardin Creeks come with a book, but I do have the book from the 15 year, from last year, which was the Jacobs Well, and I also have the book from the Boston one this time.
• 17:48
  Speaker 4: So I'm gonna, while we're gonna, taste.
• 17:51
  Speaker 5: I got the clear month in the Frankfurt books.
• 17:53
  Speaker 5: Yep Boston book just happens to be in the garage in the team.
• 17:59
  Speaker 4: But I got the, I got the clear month.
• 18:01
  Speaker 4: I mean, I got the.
• 18:02
  Speaker 4: I don't have the clear month because you sent that up and I have the Boston and I've got the.
• 18:07
  Speaker 4: I got the Boston, the Jacobs, well, and then you have the clear, clear Mont.
• 18:14
  Speaker 4: Well, but we don't need the Frankfurt till we get to tasting the Frank.
• 18:18
  Speaker 4: When you taste the Frank for for after with CT, you there CT.
• 18:22
  Speaker 4: Well, I went with chicken cock red stave to celebrate the new chicken cock fan club Page that we set up on Facebook.
• 18:40
  Speaker 4: Do you feel free to join?
• 18:42
  Speaker 4: Ask to join.
• 18:42
  Speaker 4: It's everything to do with chicken cock, greg Schneider and Greg Schneider.
• 18:51
  Speaker 4: All right, so I'm the first, all the first part of the book is the, the history.
• 18:58
  Speaker 4: So I'll read the history right now.
• 19:00
  Speaker 4: The birthplace of the beam family, distilling legacy.
• 19:04
  Speaker 4: This is our origin story.
• 19:06
  Speaker 4: Today, the beam name is synonymous with bourbon, but it wasn't always so.
• 19:11
  Speaker 4: There had to be a first, and that was Johannes Jacob beam, the forefather of America's first family of bourbon.
• 19:20
  Speaker 4: 1795, in the foothills of Western Kentucky, fed by a river named Hardin's Creek, jacob set down roots and there he set to building a humble well, sturdily built to draw water from Hardin's Creek, the water to power, a mill, that mill to grind fields of corn, that corn to Form Jacob's earliest mashes.
• 19:46
  Speaker 4: Unassuming beginnings that would inspire a legacy measured in centuries, a single source from which our whiskey making Expertise has flowed from generation to generation for over 225 years, each distiller taking a turn building on the foundation laid by their forebearers before bestowing that honor upon the next generation.
• 20:08
  Speaker 4: Our legacy, our legacy of tapestry of Expertise and experience, a legacy that belongs not to the individual but rather to all who have had a hand in making it.
• 20:20
  Speaker 4: After all, our family story is the story of America.
• 20:23
  Speaker 4: With American whiskey it belongs to all.
• 20:26
  Speaker 4: Every addition within Hardin's Creek will carry this honorable charge to chart ever-evolving journey of American whiskey, from its roots through to what it could be.
• 20:38
  Speaker 4: All right.
• 20:39
  Speaker 4: So Jacob's well was our, our Bourbon of the year last year.
• 20:48
  Speaker 4: For the scotchy bourbon boys that you can go back and check out that podcast.
• 20:54
  Speaker 4: That was a cool podcast, super Nash.
• 20:56
  Speaker 4: You came up for that right.
• 20:57
  Speaker 4: Yeah yeah.
• 20:59
  Speaker 4: Our first edition pays tribute to the well Jacob built in 1795, the foundations of which are visible to this day.
• 21:07
  Speaker 4: A Blend of two ultra-aged expressions one regular mash, the other a high ride, precious barrels laid down years Go by other hands, intuitively hand selected and blended today to achieve a unique depth of flavor here for unknown.
• 21:26
  Speaker 4: It is the distillation of our family tradition, blending centuries of expertise with our vision from the future.
• 21:32
  Speaker 4: Our whiskey's passing through new hands and now to yours.
• 21:36
  Speaker 4: Legacy is always in the making.
• 21:39
  Speaker 4: So there's tasting notes, and I'm gonna well, we might as well throw them out, because it's maybe we'll taste them in the blind right Rich amber with burgundy highlights.
• 21:51
  Speaker 4: That's the color.
• 21:53
  Speaker 4: The nose sweet vanilla and caramel, paired with hints of rich oak.
• 21:58
  Speaker 4: The palette forward oak and char, married with stone fruits, finished smooth with lingering notes of vanilla and brown sweets.
• 22:07
  Speaker 4: All right, so there's the Jacob's well one.
• 22:10
  Speaker 4: And now, going forward it Nash, when you read the next one you just read from the clearmont, you would just read the notes.
• 22:20
  Speaker 4: Okay, do we lose that?
• 22:25
  Speaker 4: Yeah, we don't have to read the book again.
• 22:28
  Speaker 4: I Read the book.
• 22:31
  Speaker 4: Let me get this off, all right.
• 22:33
  Speaker 4: So the first one we're gonna taste is red.
• 22:35
  Speaker 4: I Can't, I can't, f that up.
• 22:41
  Speaker 5: Oh.
• 22:47
  Speaker 4: There's something different.
• 22:48
  Speaker 4: I haven't.
• 22:49
  Speaker 4: I have not, um, all the noses.
• 22:54
  Speaker 4: There's definitely a Jim beam, that Jim beam peanut, that now mine have been sitting for a while now.
• 23:04
  Speaker 4: This one is a little lighter than the other ones.
• 23:07
  Speaker 4: It's not as dark, which leads me that that the color might just give this one away.
• 23:30
  Speaker 5: I don't get young lots of peanuts.
• 23:37
  Speaker 4: That's delicious.
• 23:38
  Speaker 4: What?
• 23:40
  Speaker 4: Lots of peanuts, peanuts.
• 23:48
  Speaker 4: Did we?
• 23:50
  Speaker 4: Ever have.
• 23:50
  Speaker 4: It's what, what?
• 23:51
  Speaker 4: What was peanut butter?
• 23:53
  Speaker 4: Did we ever have a discussion about this CT?
• 23:59
  Speaker 6: Peanut butter no.
• 24:02
  Speaker 4: It's just how I say it.
• 24:03
  Speaker 4: I think one time I was on a podcast where Some people say peanuts and other people say peanuts sweet up front.
• 24:15
  Speaker 4: It's very sweet.
• 24:27
  Speaker 6: Creak that always got me as the nose on the heart and streak always smelled like a dusty as that like a well like, but it's so.
• 24:37
  Speaker 4: You should rephrase that.
• 24:38
  Speaker 6: I don't think it's.
• 24:41
  Speaker 4: No, no, no, no, I think.
• 24:42
  Speaker 4: I think I think you're right, but it's so.
• 24:45
  Speaker 4: A dusty is Old Refers to like it's been sitting in the bottle for a long time.
• 24:53
  Speaker 4: But when you crack that and it's preserved properly, it this tastes exactly what they're talking about.
• 25:00
  Speaker 4: It's whiskey distilled it because, like well in Fred knows when he was talking to us about what this distillery they're able to do, they're able to actually distill the product you know and Not interfere with the you know.
• 25:25
  Speaker 4: So it's more of that rich History.
• 25:27
  Speaker 4: And distilled more like it was in the like when the dusties were being made right.
• 25:35
  Speaker 6: Because definitely with Jacob's well, you get that really Just very noticeable.
• 25:40
  Speaker 6: You know, the nose is just like gives it away for me.
• 25:45
  Speaker 6: Yeah, the two-year, because that's the yellow bottle, right, that's the two-year, oh.
• 25:55
  Speaker 4: Yeah, that's this one right here, that's sitting up front, it's the two-year.
• 26:03
  Speaker 6: Yeah, I have not had it.
• 26:05
  Speaker 6: I've heard good things about it, you know.
• 26:07
  Speaker 6: Obviously, that was not released this year, though we're correct, that's just last year's.
• 26:12
  Speaker 6: They did not do another one like that.
• 26:14
  Speaker 4: Yeah, and, and that one Freddie wanted to do that because he was.
• 26:19
  Speaker 4: He wanted to show that if he picked the right barrels, that the two-year, just because it's just 24 months and it's two year or whatever and then you use other, there's other, you know there's there's older whiskey in it, but they have to go off of what the youngest whiskey is.
• 26:35
  Speaker 4: You could create a blend and that is delicious because you know he's tasting along on the barrels and there's some barrels after two years that you could just say they're ready, but you let them age longer because of perception.
• 26:50
  Speaker 4: So his whole thing, when we were talking to him about it, was he wanted to break down what perception is of a two-year that you can make something.
• 26:58
  Speaker 4: And then honestly, like I said, whiskey advocate had it at number 18.
• 27:05
  Speaker 4: I was shocked when I as far as the 18th best whiskey of the year for 2022.
• 27:10
  Speaker 4: I was shocked.
• 27:12
  Speaker 4: I mean it was the two-year, I mean 15 one, our bourbon of the year.
• 27:16
  Speaker 4: I would think that would have been there before that.
• 27:18
  Speaker 4: But that's what you know and, once again, it's all perspective, right.
• 27:23
  Speaker 5: Well, I wrote on my pad my few little tasting notes.
• 27:27
  Speaker 5: I think it is.
• 27:32
  Speaker 4: Well, you could, we could, we could think it.
• 27:34
  Speaker 4: It what it is.
• 27:35
  Speaker 4: Okay, I have any drink it.
• 27:36
  Speaker 4: Well, I guess the same thing, but we could be wrong, who knows?
• 27:43
  Speaker 5: We'll find out because, like I said, you know they wrote that you're down on a paper.
• 27:48
  Speaker 5: It's, it's over here, folded up under You're.
• 27:52
  Speaker 4: You better not be cheating mother-epper.
• 27:56
  Speaker 5: It's all folded up.
• 27:57
  Speaker 5: I can turn this camera on if I need to.
• 28:04
  Speaker 4: Alright, we're on the next one, the next.
• 28:06
  Speaker 4: So that's blue, so the next one is yellow.
• 28:22
  Speaker 5: Oh.
• 28:24
  Speaker 4: My god, there that nose doesn't.
• 28:27
  Speaker 4: I have no idea.
• 28:29
  Speaker 4: That is Very sweet.
• 28:34
  Speaker 4: Oh my god, it's very peanut buttery too on the nose, and then there's Peanut buttery.
• 28:45
  Speaker 6: It's not Jacob's, well, if it's peanut buttery, this one.
• 28:49
  Speaker 4: I Tried the first part.
• 28:52
  Speaker 4: Oh, what is that?
• 28:56
  Speaker 5: Brown sugar.
• 28:58
  Speaker 4: Yeah, but maybe is there a little banana in there.
• 29:02
  Speaker 4: It was so sweet off that first part of the nose.
• 29:08
  Speaker 4: Let me see.
• 29:08
  Speaker 4: Oh no, it was cherry.
• 29:14
  Speaker 5: Like a chair.
• 29:16
  Speaker 4: Stone fruit cherry.
• 29:18
  Speaker 4: Now you should read your notes.
• 29:20
  Speaker 5: I.
• 29:22
  Speaker 4: Read your notes on clearmont.
• 29:23
  Speaker 4: Not your notes, but read the book on clearmont.
• 29:27
  Speaker 4: You got the glasses on.
• 29:29
  Speaker 5: Welcome to clearmont, the first of three special releases within our Kentucky series.
• 29:34
  Speaker 5: Born in clearmont and bottled at the grand age of 204 months, this rich amber liquid is notable for its nose of burnt sugar, pallet of caramelized oak and a lingering warmth to the finish.
• 29:47
  Speaker 5: It couldn't come from anywhere else.
• 29:49
  Speaker 5: The nuanced terrier of Microclimates, shaped by the rigid and rolling hills.
• 29:55
  Speaker 5: The cool wind against the shelter of the valleys, pockets of rack, house of rack, houses close together, swabbed by thick woodland.
• 30:05
  Speaker 5: A glow year-round beneath the strong Kentucky Suns, sunlight.
• 30:09
  Speaker 5: Do you need contours of clearmont, discernible in every four?
• 30:14
  Speaker 5: Legacy is always in the making.
• 30:18
  Speaker 4: How many months?
• 30:18
  Speaker 4: Four months hundred and four months.
• 30:23
  Speaker 4: So that's like 108 would be.
• 30:28
  Speaker 4: Let's see 12 times 10 is 120 Minus 12.
• 30:37
  Speaker 4: Yeah, that's, that's eight years old, right, it's so cherry.
• 30:43
  Speaker 4: Know what?
• 30:44
  Speaker 4: This reminds me of Supernash.
• 30:46
  Speaker 4: This reminds me of the Decantard bourbon we had at your place, that rich cherry flavor that was there when we opened that decanter.
• 31:01
  Speaker 4: But this is sweeter.
• 31:05
  Speaker 4: That's freaking delicious.
• 31:13
  Speaker 5: Cherry.
• 31:16
  Speaker 6: You say it was 204 months old.
• 31:17
  Speaker 6: Yeah, that's more like 16 years and so much 17 years.
• 31:23
  Speaker 4: Yeah, and that's the clearmont.
• 31:26
  Speaker 5: These releases were supposed to be on the 17 years, yeah.
• 31:32
  Speaker 4: Yeah, and that that one you got.
• 31:34
  Speaker 4: I'm glad I was able to share that with you.
• 31:36
  Speaker 4: Ct, we probably should have split both of them in half, but I didn't realize they were different.
• 31:41
  Speaker 4: Oh wow, that's delicious.
• 31:49
  Speaker 4: I'm gonna tell you, that's number one.
• 31:56
  Speaker 4: Right now.
• 31:58
  Speaker 4: There's honey Cherry.
• 32:03
  Speaker 4: Yep, honey cherry.
• 32:11
  Speaker 6: So people that are watching and trying to find these, this is not a bottle that you're going to walk in and see.
• 32:17
  Speaker 6: You know very many liquor stores, you know.
• 32:22
  Speaker 6: I think you have the best chance of getting this down in Kentucky near the distillery.
• 32:27
  Speaker 6: Have you seen it in the wild?
• 32:29
  Speaker 4: in Ohio, jeff, oh no.
• 32:31
  Speaker 4: And now what I did see in the wild.
• 32:35
  Speaker 4: Where was it I was?
• 32:37
  Speaker 4: I saw two Hardin's creeks.
• 32:40
  Speaker 4: Hmm, I got to remember where I was.
• 32:44
  Speaker 4: They were in the wild, but they were the Jacobs.
• 32:50
  Speaker 4: Not the Jacobs, well, but they were the Colonel Bean I saw.
• 32:56
  Speaker 4: I was like Hardin's Creek.
• 32:58
  Speaker 4: I just I got to remember where I was, and it was just recently.
• 33:03
  Speaker 6: I could this is a age statement.
• 33:06
  Speaker 6: I think people watching just understand that this is not something you're just going to go find.
• 33:10
  Speaker 6: You know you're going to have to do a little work to get this bottle.
• 33:14
  Speaker 4: Well, if you, if you really want a Hardin's Creek, you go to the distillery.
• 33:18
  Speaker 4: You get there in the morning.
• 33:20
  Speaker 4: They have a certain amount, they put them out.
• 33:21
  Speaker 4: I mean, right, that's what they do.
• 33:23
  Speaker 4: So you know that's if you really want them.
• 33:26
  Speaker 4: But overall, I think I did get the.
• 33:30
  Speaker 4: I got the, I got the.
• 33:32
  Speaker 4: If I'm not mistaken, I got the James, the Colonel Bean I got here in Ohio, and then the Jacobs.
• 33:43
  Speaker 4: Well, I was able to get at the.
• 33:46
  Speaker 4: You know the festival.
• 33:48
  Speaker 6: We got.
• 33:49
  Speaker 6: I think the festival last year had it and then, of course, they had one this year, so that's always a good place to get that bottle Right.
• 33:55
  Speaker 4: They had bought the Boston batch that they had just released and that was that.
• 34:00
  Speaker 4: That was awesome.
• 34:01
  Speaker 4: And then, you know, we already had these two sampled up and then, but, like I said, as far as the, as far as the Jacobs, well, that was last year.
• 34:14
  Speaker 4: So I was able.
• 34:15
  Speaker 4: I'm glad I was able, I do.
• 34:17
  Speaker 4: I think this is on another level.
• 34:20
  Speaker 4: Now, what's the proof on the, on the one that you're talking about, that you just did the clearmont Nash?
• 34:30
  Speaker 4: I have to look at the bottle.
• 34:32
  Speaker 4: I know the, the beam 110 proof.
• 34:39
  Speaker 4: And the James B beam looks like it was 108 proof.
• 34:45
  Speaker 4: So 110 108 on the first two.
• 34:48
  Speaker 4: Not that that's what they are, but I've got the notes on that one.
• 34:52
  Speaker 5: So the next one is the my answer down as to what I think it is.
• 34:58
  Speaker 4: So this is the blue one, the blue ones next, and then we finish up with green.
• 35:02
  Speaker 4: So let's hit the blue one Now.
• 35:08
  Speaker 4: This one has rich honey and tobacco.
• 35:11
  Speaker 4: Oh man.
• 35:16
  Speaker 5: I get that tobacco like a cigar.
• 35:19
  Speaker 4: The other one not as much.
• 35:21
  Speaker 4: The tobacco were, oh my God.
• 35:25
  Speaker 4: So I look at these on a scale of, like you know, bookers, is always that barrel proof right?
• 35:33
  Speaker 4: So that you're looking at that barrel strength, 120, 128, 127 they're always doing that where this almost is like bookers.
• 35:43
  Speaker 4: But if you found those barrels and you proof it down as a master distiller to that serving size, you know to what you think is the best level.
• 35:53
  Speaker 4: I mean, we all know on it.
• 35:57
  Speaker 4: Do you agree with me on CT?
• 35:58
  Speaker 4: That barrel strength is good and there's no doubt about it and we all want to drink what's out of the barrel.
• 36:04
  Speaker 4: But that doesn't necessarily mean that's the way.
• 36:08
  Speaker 4: That is the, that's the best expression of that bourbon.
• 36:11
  Speaker 4: Because if even you know, booker and Elmerty Lee all talked about they let, they wanted you to proof it down yourself instead of them proofing it down.
• 36:21
  Speaker 4: But this is like you know, fred and Freddie are proofing it down to where it, where it should be, to be its best.
• 36:29
  Speaker 4: You know whiskey expression.
• 36:32
  Speaker 6: Yeah, I totally agree.
• 36:33
  Speaker 6: And people may think that they proof it down for profits, because I've heard people say that and that is not the case.
• 36:39
  Speaker 6: I mean, these, these guys are proofing it to the point of best flavor, just like pulling those barrels at a certain time.
• 36:47
  Speaker 6: Somebody may think, oh man, you know you're, and we've heard different distilleries talk about it like, oh, you got to wait till it's eight years, because eight years, but at seven years, two months, it's actually tasting the best it's going to taste.
• 37:00
  Speaker 6: And so I think with proofing it's, they're going for the best flavor that works with it.
• 37:07
  Speaker 6: So yeah, I mean, I think that whether it's 110 or 120 proof, still pretty, still pretty potent, and I would much rather them do it honestly and know that it's it's at its best.
• 37:21
  Speaker 6: Then allow me to try to do it with a water dropper, and I'll never get close.
• 37:27
  Speaker 4: Well, and then also just know that, like the master distiller, who you know, you're talking Fred or Freddie you're talking, you know, and then they have a team of people you know, you, even when you're at Heaven Hill, you're talking of what was her name?
• 37:41
  Speaker 4: Tony.
• 37:42
  Speaker 4: You know you're talking about these teams of people who taste bourbon all along and you know that.
• 37:49
  Speaker 4: That understand what people like.
• 37:51
  Speaker 4: Now this next one, the blue, I'm going to I don't know what, but I this is, this is frickin amazing.
• 37:59
  Speaker 4: This has vanilla, it's, it's got a, it's got a creaminess that the other that was my first note vanilla and it's got a creaminess that is unbelievable.
• 38:14
  Speaker 4: It's so not offensive to the back of your palate, it's not there the harshness of like a whiskey, it's definitely the spice is is muted.
• 38:28
  Speaker 4: I mean this is, this is something.
• 38:32
  Speaker 4: This is special, right here.
• 38:35
  Speaker 5: Very, very little spice on on the, on the forefront of your tongue, and it doesn't even pass over where the spice is is on the back of your throat, like on the finish as it goes down.
• 38:48
  Speaker 4: really nice, that vanilla is probably the strongest and then slightly.
• 38:54
  Speaker 5: Yeah, I mean, it's not a good, good, warm hug, it's something, like you know, on a good rate on a cool rainy day, not a cold winter day, but a cool rainy day, you know yeah, I'm delicious.
• 39:10
  Speaker 4: I mean I this is, and then I'm getting a cigar.
• 39:13
  Speaker 4: Finish.
• 39:15
  Speaker 4: Yeah, it's just it's like a really good swisher sweet cigar like the one we smoked with Stephen Fonte.
• 39:24
  Speaker 4: Like that kind of like left a good, good taste in your mouth.
• 39:30
  Speaker 4: This would, I think this would be good to have a cigar with right.
• 39:33
  Speaker 4: Yes, I agree, I think this is since we went.
• 39:37
  Speaker 4: I mean, this is number one, this puts, this is up, this is a special, a special bourbon.
• 39:43
  Speaker 5: Like a cigar blend to me.
• 39:47
  Speaker 4: That everybody goes speaking of some cigar blends.
• 39:50
  Speaker 4: Did you hear CT that they're releasing Penelope cigar blend tomorrow?
• 39:58
  Speaker 5: Hmm.
• 39:58
  Speaker 5: Hmm.
• 40:01
  Speaker 4: Yeah, you heard that.
• 40:03
  Speaker 6: Oh, well, Dan and I talked about it at the festival that they were going to be doing some stuff with it.
• 40:10
  Speaker 4: So so are you interested in it.
• 40:12
  Speaker 4: Did you taste it at the festival?
• 40:16
  Speaker 6: No, so the Penelope I tasted at the festival was the Rio and they had the Valencia that's released.
• 40:23
  Speaker 4: Is that what it is?
• 40:26
  Speaker 6: That's released again, that release last year.
• 40:28
  Speaker 6: But the Rio is the one that's got them so much.
• 40:30
  Speaker 6: You know people are going absolutely apes shit over.
• 40:35
  Speaker 5: I have to face the Rio.
• 40:37
  Speaker 6: So the Rio for me, like we drank it, and so it's like all right.
• 40:43
  Speaker 6: So what do you think of it?
• 40:44
  Speaker 6: And I'm like you know it's good, but that Ambierana that comes out of it is kind of strong for me.
• 40:49
  Speaker 6: And he said, okay, well, I want you to go down here and taste another brand.
• 40:53
  Speaker 6: And we walked down to another one and drink it and I said, oh my God, yours is way better because that's way stronger.
• 40:59
  Speaker 6: And he's like wow, I'm glad you said that, because he goes, I thought that theirs was better.
• 41:04
  Speaker 6: He said but I think I like that Ambierana and I'm like nah, for me I like yours because it was more subtle.
• 41:12
  Speaker 4: They had a.
• 41:13
  Speaker 4: They had an Ambierana subtle.
• 41:16
  Speaker 6: His, his Rio is more subtle than the one that we drank.
• 41:22
  Speaker 4: So does, is his Rio.
• 41:24
  Speaker 4: Is that an Ambierana?
• 41:27
  Speaker 6: It has Ambierana in it, whether it's a mixture or whatever it is.
• 41:31
  Speaker 6: I really don't know the blend on that, but it definitely has it.
• 41:35
  Speaker 6: So but, but yeah, a cigar.
• 41:39
  Speaker 6: You know, like the Magnus cigars are some of my favorite I love.
• 41:43
  Speaker 6: Like you're saying, I almost think that the bottle you're drinking has to be Jacobs.
• 41:49
  Speaker 6: Well, because I get that tobacco note in it and I always have it's got that and I like that, that sweet tobacco that you know, just kind of different than just a fruity bourbon.
• 42:05
  Speaker 5: I was wondering if you, if you'd read the notes on the Jacob well out of your book.
• 42:12
  Speaker 5: I got it, don't you see?
• 42:14
  Speaker 4: I do.
• 42:14
  Speaker 4: You got the book for Jacobs?
• 42:17
  Speaker 4: Well, then you do the notes.
• 42:21
  Speaker 6: So the notes on it so quickly.
• 42:27
  Speaker 6: It says our first edition pays tribute to the well Jacob built in 1795, foundations of which are visible to this day.
• 42:36
  Speaker 6: A blend of two ultra aged expressions, one being a regular mash, the other a high right.
• 42:41
  Speaker 6: Think Jeff already touch base on that.
• 42:43
  Speaker 6: But the tasting notes are sweet vanilla and caramel, paired with hints of nice oak.
• 42:50
  Speaker 6: Pallet is forward oak and char, married with stone fruits.
• 42:56
  Speaker 6: Finish smooth, with lingering notes of vanilla and brown sweets.
• 43:01
  Speaker 6: I get a tobacco note out of there.
• 43:04
  Speaker 6: So I don't know.
• 43:05
  Speaker 6: You know, maybe I'm not, maybe I'm wrong, but there's no such thing as wrong.
• 43:10
  Speaker 4: We taste what we taste.
• 43:11
  Speaker 4: It's like don't don't ever discount what you taste on something that's awesome.
• 43:16
  Speaker 4: I mean that it's.
• 43:18
  Speaker 4: You know.
• 43:19
  Speaker 4: There's a lot of times where your pellets going through and you taste the notes.
• 43:23
  Speaker 4: I mean this is, this is our journey.
• 43:26
  Speaker 6: Like the Frankfurt.
• 43:27
  Speaker 6: One does not have that, that, that flip that profile at all.
• 43:32
  Speaker 6: It's, it's a lighter, it's the vanilla is.
• 43:35
  Speaker 6: It's the sweeter to me, which you know, of course I know what I'm drinking, because that's all like, but yeah, it's a little lighter.
• 43:41
  Speaker 6: This definitely has a.
• 43:44
  Speaker 6: The Jacobs was a little darker.
• 43:46
  Speaker 6: Like I said, it's got that sweet tobacco flavor for me, but what?
• 43:52
  Speaker 6: Let's see what the last one's like.
• 43:54
  Speaker 5: I thought the Frankfurt when I was drinking it was like like a creamy, like a chewy, bro.
• 44:02
  Speaker 5: I mean it was really good.
• 44:06
  Speaker 4: So the, so the ball, this last one.
• 44:10
  Speaker 4: This last one is the green green and right off the bat, I don't know.
• 44:18
  Speaker 4: Okay, so I'm going to read the Boston thing.
• 44:21
  Speaker 4: All right, welcome to Boston, the final of three special releases within our Kentucky series.
• 44:30
  Speaker 4: Are Our book or no campus in Boston?
• 44:35
  Speaker 4: Kentucky is one of a kind are.
• 44:39
  Speaker 4: Oh, sorry guys, I'm trying to read this without my glasses and that is why you're hearing me.
• 44:48
  Speaker 4: Yeah, okay, here we go.
• 44:51
  Speaker 4: Our rack houses spread out generously in the golden sunshine and clear air, ideal for maturation.
• 44:58
  Speaker 4: Fine ingredients boom, become fine bourbons.
• 45:03
  Speaker 4: Three unique conditions mean a faster, richer aging process that brings out the nuttiness and woodiness of the whiskey.
• 45:11
  Speaker 4: And Jim beam is known for their nuttiness, that's for sure.
• 45:14
  Speaker 4: A darker, amber bourbon full of chocolate and caramel, with high notes of vanilla and faded hazelnut.
• 45:21
  Speaker 4: It's bold and character full, much like book or no himself.
• 45:26
  Speaker 4: The nuttiness of the whiskey is always in the making.
• 45:29
  Speaker 4: So the notes are rich, amber, with dark tones on color toasted marshmallow, dark chocolate and slightly coconut.
• 45:37
  Speaker 4: Soft caramel and vanilla with oak tones, faded hazelnut.
• 45:43
  Speaker 4: Finish, sweet baking spices.
• 45:47
  Speaker 4: Hardens Creek straight Kentucky bourbon, 55%, which is 110%, and it was a even started reading that I had caramel and toasted oak.
• 46:02
  Speaker 4: Well, all I could say is that the part that I get on this one is on, I pick up an amber on a kind of flavor, and and that would, and that would get the coconut.
• 46:16
  Speaker 4: That would be the coconut, and honestly, coconut for me, I definitely on this one.
• 46:22
  Speaker 4: No, if we're wrong, it's just like if we're totally wrong, it's like that's the joke on us.
• 46:30
  Speaker 4: But I would say this is the Boston Bask, and this reminds me of really what's the age on the on the Boston.
• 46:43
  Speaker 5: To be close to 17 years.
• 46:44
  Speaker 5: All three in the Boston were supposed to be.
• 46:49
  Speaker 5: It was their experiment.
• 46:51
  Speaker 5: I'm close to 17 years in three different Rick houses, same Nashville, but in the barrel at the same time.
• 46:59
  Speaker 5: And just to see what it aged and tasted like in maturated in three different warehouses and what it tasted like Did it?
• 47:13
  Speaker 4: Do you have the age?
• 47:15
  Speaker 4: Do you have that Boston book it?
• 47:19
  Speaker 5: should be in there.
• 47:20
  Speaker 5: It's not in the book.
• 47:22
  Speaker 4: The classes back on Right.
• 47:25
  Speaker 4: Oh.
• 47:27
  Speaker 4: Oh friend, for Boston, our home, or three campuses, where did you get the 200 month?
• 47:42
  Speaker 5: In the very upright of the Claremont story.
• 47:46
  Speaker 5: Okay.
• 47:56
  Speaker 4: Yeah, we're having dead time here and as it takes over, booker knows, situated very hard.
• 48:00
  Speaker 4: Of this addition, our soul hands responsible shaping unique type of graphical framework Boston.
• 48:08
  Speaker 6: And touch on the proof of the Jacobs.
• 48:11
  Speaker 6: Well, but it's 108.
• 48:13
  Speaker 5: 108 on there.
• 48:13
  Speaker 5: Yeah, I think all three of those the Claremont, Frank and the Boston are all three in one time.
• 48:22
  Speaker 5: Oh, one says that was the grand age of 204 months and it's like the second paragraph right up under where it starts out Claremont.
• 48:33
  Speaker 6: You don't have the 10 there, but what?
• 48:38
  Speaker 4: All my 10s are in the other room.
• 48:39
  Speaker 4: I've got the 10.
• 48:40
  Speaker 4: I should say well, high temp, great sunlight, dry air, Kentucky, straight bourbon.
• 48:51
  Speaker 4: Oh, here it is.
• 48:51
  Speaker 4: This is 110 proof.
• 49:02
  Speaker 6: But it doesn't have an age statement on the 10.
• 49:07
  Speaker 5: It's right at 17 years.
• 49:10
  Speaker 6: It's gonna say it has to be because that's what they were shooting for.
• 49:13
  Speaker 5: Yeah, yeah, because that was the experiment was for all three of these batches, like say, 17 years Different.
• 49:23
  Speaker 6: They're three different houses you guys need to put these together, and let's let's put a guess together.
• 49:29
  Speaker 6: I got mine together.
• 49:31
  Speaker 5: All right, okay, I said red dot was Colonel James B Bean, blue dot was Jacobsville, yellow dot was Claremont and green dot was Boston, and it's all written down there for proof.
• 49:49
  Speaker 5: How about you, tony?
• 49:52
  Speaker 4: Ditto.
• 49:52
  Speaker 4: I mean I was straight in the order that you've.
• 49:57
  Speaker 4: You've messed me up because you went out of order.
• 50:02
  Speaker 5: And we're going to roll the crack in here.
• 50:06
  Speaker 4: Okay.
• 50:10
  Speaker 6: So I'll go.
• 50:11
  Speaker 6: And what was the one that we said had the tobacco notes, two or three?
• 50:16
  Speaker 4: It was the yellow dot.
• 50:17
  Speaker 4: Yellow dot which was two.
• 50:20
  Speaker 5: No, no, it was the blue dot.
• 50:22
  Speaker 4: Well, the, the, the, the Well that's what I said.
• 50:26
  Speaker 5: Jake was Jacobsville, the blue dot.
• 50:28
  Speaker 6: As Jacobsville, the one after that.
• 50:30
  Speaker 6: I heard the the one before that was the what that we are.
• 50:38
  Speaker 4: So we are, so we suck, just so you guys.
• 50:41
  Speaker 4: Okay, so red.
• 50:44
  Speaker 5: Before that was yellow dot and I said it had leather, burnt sugar cherry tart and leather and oak.
• 50:52
  Speaker 4: So the red one, which we taste, which we tasted first, and we both agreed that it was light and we thought that the red dot was the first one we tasted was, you said I thought it was the Colonel, the Colonel James B Bean.
• 51:10
  Speaker 4: That was the red dot.
• 51:12
  Speaker 4: That is correct.
• 51:13
  Speaker 4: Then the second one is the yellow, correct, that is Frankford.
• 51:21
  Speaker 4: That is well.
• 51:23
  Speaker 4: I don't have Frankford and we thought it was the Yep.
• 51:29
  Speaker 4: That is, that is correct.
• 51:31
  Speaker 4: I thought so too.
• 51:32
  Speaker 4: I thought I never.
• 51:33
  Speaker 4: I did not taste that.
• 51:34
  Speaker 4: That's the first time I tasted it, but it had something that I hadn't tasted before and we also read the notes and it made sense.
• 51:45
  Speaker 4: Now the green dot, the blue dot was next and and it was our bourbon, it was our bourbon of the year last year and and I could, and it was the bourbon.
• 52:00
  Speaker 4: I felt that I like this one the best because of the creaminess.
• 52:08
  Speaker 5: I actually knew.
• 52:09
  Speaker 5: I actually like the the yellow dot.
• 52:12
  Speaker 5: No, yeah, the blue dot.
• 52:14
  Speaker 5: I like the blue dot best.
• 52:16
  Speaker 4: The blue dot is Jacob's, well, from last year, our bourbon of the year, and the last one, the green, was the Boston.
• 52:25
  Speaker 5: Now I do have to say I got four out of four, and so did you.
• 52:32
  Speaker 4: I, I agreed with you and that is amazing that our palettes have now.
• 52:40
  Speaker 4: I'm not going to sit here and tell you that the yellow dot with clearmont no, no, the red dot with James B beam wasn't obvious because the color gave that away.
• 52:53
  Speaker 4: You're looking at 15 year and two 17 years, next to a two year.
• 52:58
  Speaker 4: The color gave it away.
• 53:01
  Speaker 5: There's actually, like I say, if you look like my taste in there, you can still taste just a little bit of the tannins and stuff left in there that still hadn't filtered out of the barrel and all, and I mean it's still a good blend.
• 53:22
  Speaker 5: So I mean I mean tastes really good and I would buy that off the shelf.
• 53:30
  Speaker 4: The James B?
• 53:31
  Speaker 4: You mean, you're talking about the the Colonel?
• 53:34
  Speaker 5: The Colonel James B beam, the two year, but he, I was still picking up a little bit of the tannins and a little bit of the, the ethanol that was still left in there that hadn't had time to filter out yet.
• 53:50
  Speaker 4: But there's a shit ton.
• 53:51
  Speaker 4: Now, going back and tasting it again, there's a shit ton of honey.
• 53:56
  Speaker 4: That's there.
• 53:59
  Speaker 4: There's a little bit Honey.
• 54:01
  Speaker 4: Yeah, there's a lot of flavor there.
• 54:04
  Speaker 4: Um so let's.
• 54:09
  Speaker 4: so we know that very, very good for so my number one was Jacob's, while Now we got to determine what's number two, because Claremont and Boston are side by side right now.
• 54:27
  Speaker 4: Oh, let's, let's, let it's not like we're blinding them, but let's put them side by side with sip here, sip there.
• 54:35
  Speaker 4: My wife is getting me f'd up.
• 54:37
  Speaker 4: She did this.
• 54:38
  Speaker 4: The pores Did you see the size of these pores?
• 54:42
  Speaker 4: I already started it.
• 54:43
  Speaker 4: See the size of the body.
• 54:45
  Speaker 5: Yeah, she poured them like almost to the bottom of the.
• 54:49
  Speaker 4: What do you think, ct?
• 54:50
  Speaker 4: Don't you think that what's left, that they're just wasting us?
• 54:54
  Speaker 6: I think you guys should have drank what was in your glass and quit bitching about it.
• 54:58
  Speaker 6: Enjoy.
• 55:01
  Speaker 4: All right, ct, you taste the Frankfort because I didn't know.
• 55:06
  Speaker 4: Now, look at now.
• 55:08
  Speaker 4: Did you pour the whole thing in your glass or do you have something left over, because I got this for you?
• 55:15
  Speaker 6: The Frankfort.
• 55:16
  Speaker 4: No, this is the Claremont that's coming down to you.
• 55:18
  Speaker 4: I still have Frankfort.
• 55:20
  Speaker 4: I didn't drink all of it.
• 55:22
  Speaker 4: Okay, so we'll switch off, because I'd like to taste it at least, and I know you want to taste the Claremont right.
• 55:29
  Speaker 5: Yep, I'll take care of you.
• 55:32
  Speaker 4: You take care of everybody, except when you steal all my bourbon.
• 55:38
  Speaker 5: I got plenty of sample bottles and, like I said, I got two of each.
• 55:42
  Speaker 4: Hey, ct, I was able to pull off a deal with somebody for, let's see, 10 greens for a Russell's 13.
• 55:51
  Speaker 4: Pretty good, pretty good deal.
• 55:55
  Speaker 4: No, you didn't.
• 55:55
  Speaker 4: Yeah, I'll look you in the eye, I'll look you in the eye.
• 56:05
  Speaker 6: Maybe I need to crack my single Rick House and drink it real quick.
• 56:10
  Speaker 4: Yeah, but when I get that Russell's 13, you're getting some.
• 56:14
  Speaker 6: You both could kiss my butt because I drank a tooth in 1917.
• 56:20
  Speaker 4: That was awesome.
• 56:21
  Speaker 4: Why are we getting one?
• 56:22
  Speaker 4: That was so good?
• 56:23
  Speaker 4: So what the?
• 56:24
  Speaker 4: So how the hell do you explain?
• 56:26
  Speaker 4: So you're like last night, you're like I'm not sure I got shit to do, and then at noon you're at goddamn revival.
• 56:35
  Speaker 6: It's like work to do in Cincinnati today, so after I was done, I had a headache and I wanted to get some lunch and I decided that I was going to get lunch and then I decided that it was going to be a revival.
• 56:48
  Speaker 4: Did you get?
• 56:48
  Speaker 4: Did you get lunch at the taco place down the street from revival?
• 56:52
  Speaker 6: I went to the.
• 56:53
  Speaker 6: There's another place there.
• 56:55
  Speaker 6: I went, and then I picked up my bottle of four roses from revival.
• 56:59
  Speaker 4: What bottle of four roses.
• 57:02
  Speaker 6: Single barrel barrel proof four roses barrel pick.
• 57:05
  Speaker 4: What is the yes?
• 57:08
  Speaker 4: So what OBSO?
• 57:08
  Speaker 6: Oh I only like OBS.
• 57:10
  Speaker 6: What is?
• 57:10
  Speaker 6: It oh I won't say you only like one or the other, they're all different.
• 57:19
  Speaker 4: No, I only like the OBSK.
• 57:20
  Speaker 4: All the other ones, all the other ones are like harsh.
• 57:24
  Speaker 6: No OBSK I have six of the barrel proof expressions now, so I'm trying to get all 10.
• 57:34
  Speaker 4: So are you going to do a CT?
• 57:34
  Speaker 4: So you're just going to send us samples and we'll do a 10 yeast strain barrel proofs.
• 57:41
  Speaker 4: So I do have the next podcast.
• 57:47
  Speaker 4: You guys waiting.
• 57:53
  Speaker 6: Yeah.
• 57:54
  Speaker 5: I forgot.
• 57:55
  Speaker 5: Do you have a EHTW or straight ride?
• 57:59
  Speaker 5: Who Me, yeah, who.
• 58:03
  Speaker 5: You.
• 58:04
  Speaker 6: Yes, I do.
• 58:05
  Speaker 6: Okay.
• 58:06
  Speaker 6: Yeah, I've got a straight ride, single barrel and barrel proof, and I don't.
• 58:12
  Speaker 6: I don't have gone with the wind or lost in a flood or any of those.
• 58:19
  Speaker 4: Or the headwaters.
• 58:22
  Speaker 6: I only have the ones that are actually somewhat obtainable.
• 58:26
  Speaker 6: Dorothy and Toto edition is not available to me 13th colony.
• 58:33
  Speaker 4: I've got some samples that I got to get to you guys and then I'm going to try and contact them and get that double oak.
• 58:41
  Speaker 5: And I'll be with that is 13th colony is really becoming the big hit.
• 58:47
  Speaker 4: Well, it'd be fun to go there and then head over to the because they're out of Virginia and then head over to the George Washington.
• 59:00
  Speaker 5: Or into the stave, oh gosh, where the Greg has all the staves made.
• 59:07
  Speaker 4: That's West Virginia, west Virginia.
• 59:09
  Speaker 4: I ain't going Virginia and West Virginia, where this is in Virginia you're coming to Virginia, then West Virginia is just.
• 59:19
  Speaker 4: So another word, so another word.
• 59:23
  Speaker 4: You're saying North Carolina and South Carolina.
• 59:25
  Speaker 4: It's just like if you're in North Carolina, you might as well just go to South Carolina.
• 59:30
  Speaker 6: And as much as I appreciate the work he puts into the barrels and the trees, I don't really think that that's going to be real exciting to go stand on a hill and look at trees.
• 59:41
  Speaker 4: Oh, but it will be exciting to see how they make the staves if Greg's down there.
• 59:44
  Speaker 4: And then the guy that down there has talked to me many times.
• 59:50
  Speaker 4: There's two guys I know there's the one he talks to all the time, but then there's another guy and we talk about the barrels from time to time.
• 1:00:01
  Speaker 4: But it'll be interesting.
• 1:00:07
  Speaker 4: Yeah, it would be interesting to go there if Greg was there, but I'm I really want to get to that George Washington distillery.
• 1:00:14
  Speaker 4: Every bill Hockett was there, Anybody who is anybody, you know, Alan Bishop.
• 1:00:20
  Speaker 4: It's just like we should go there with Bishop.
• 1:00:24
  Speaker 5: That would be fun.
• 1:00:25
  Speaker 6: That would be fun.
• 1:00:26
  Speaker 5: Yeah.
• 1:00:28
  Speaker 6: So the Friday I'll be getting a hold of a meme from old Louisville.
• 1:00:36
  Speaker 6: Would get him set up.
• 1:00:37
  Speaker 6: He's ready to rock and roll.
• 1:00:40
  Speaker 4: So you got to do the Frankfurt, you got to give me tasting notes and everything and you're putting it away, aren't you?
• 1:00:45
  Speaker 4: Or is that Jacob's well?
• 1:00:50
  Speaker 6: You want tasting notes on the Frankfurt.
• 1:00:53
  Speaker 4: I want you to drink it and let me know what you think.
• 1:00:58
  Speaker 5: I'll read it right before he gets ready to taste it here.
• 1:01:01
  Speaker 4: Yeah, this is you man.
• 1:01:03
  Speaker 6: At this point, by the way.
• 1:01:04
  Speaker 4: So it's not, it's going to taste like caramel and vanilla.
• 1:01:07
  Speaker 4: Why is your palate shit?
• 1:01:10
  Speaker 6: I've had enough to drink.
• 1:01:16
  Speaker 4: You're having drink anything on this podcast.
• 1:01:18
  Speaker 4: Let's see what did I have before the Welcome back.
• 1:01:27
  Speaker 6: I had Driflus Glen barrel pick before this I had what do you like, driflus Glen?
• 1:01:33
  Speaker 6: Yeah, we just did a barrel pick and it was really good.
• 1:01:37
  Speaker 4: Where did you do the barrel pick?
• 1:01:38
  Speaker 4: In Wisconsin?
• 1:01:39
  Speaker 4: Did you go to Wisconsin for it?
• 1:01:43
  Speaker 6: They, we stay settlement.
• 1:01:45
  Speaker 6: We did the barrel pick, did it so that that bottle's got like a lot of raspberry and cherry fruit flavors, almost like a grape in it even so I have to drag you to Driflus Glen in Wisconsin and it will go to.
• 1:02:00
  Speaker 4: True, there's two places.
• 1:02:02
  Speaker 6: Have to drag me there because I have no other reason to go there.
• 1:02:05
  Speaker 4: The other reason to go there is Jay Henry.
• 1:02:08
  Speaker 4: That's a good.
• 1:02:10
  Speaker 4: That is a good distillery too, and their shit keeps getting better.
• 1:02:14
  Speaker 5: Here we go Looking at a Frankfort, the second of three special releases within our Kentucky series.
• 1:02:22
  Speaker 5: The creep bed at Frankfort campus changes things.
• 1:02:25
  Speaker 5: The water rises in the warm Kentucky air to wrap the trees around and the storied rack houses and a blanket of humidity making everything slow.
• 1:02:35
  Speaker 5: That's good for the whiskey.
• 1:02:37
  Speaker 5: It ages at its own pace with little ventilation and a lot of time, given the whiskey a delicate floral flavor with a finish of aged oak, a hue of deep Burnished amber and all the sweetness of caramel and dried fruit.
• 1:02:53
  Speaker 5: Made slow to enjoy in your own good time.
• 1:02:57
  Speaker 5: Legacy is always in the making.
• 1:03:00
  Speaker 5: The notes are deep burnished amber, delicate oak wood with hints of campfire and cigar box.
• 1:03:09
  Speaker 5: On the nose.
• 1:03:10
  Speaker 5: The palate concentrated sweet caramel and raisin with general floral tobacco Finish, sweet oak and aged wood tones.
• 1:03:22
  Speaker 5: So the the Frankfort.
• 1:03:25
  Speaker 6: It's funny when I smell the glasses empty beside each other.
• 1:03:28
  Speaker 6: They both have a little bit of.
• 1:03:30
  Speaker 6: I think it's a lighter tobacco note in Frankfort compared to the Jacobs well, where the Jacobs well just kind of hits you a little harder.
• 1:03:38
  Speaker 6: This is a softer tobacco note but you know it's other than being the traditional vanilla's, it definitely has that oak Sent.
• 1:03:51
  Speaker 6: You know that.
• 1:03:52
  Speaker 6: That oak knows that gives it that which it should.
• 1:03:56
  Speaker 6: I mean it's 17 years old.
• 1:03:58
  Speaker 6: It should have a note, it's.
• 1:03:59
  Speaker 6: It's been in a barrel for a long damn time, well, well sure that jumps out on the nose.
• 1:04:05
  Speaker 4: Well, fred said that his goal when you get into these 18 and 17 years that it's not too oaky.
• 1:04:12
  Speaker 4: And he said oaky.
• 1:04:14
  Speaker 4: That's what he said on the on the podcast, and it was just like when he said it I'm just like he's, he's like us.
• 1:04:21
  Speaker 4: That's what we would say it's over oaked or it's too oaky.
• 1:04:25
  Speaker 4: So that's what he understands.
• 1:04:28
  Speaker 4: You know how far it goes.
• 1:04:31
  Speaker 6: There's people who don't necessarily.
• 1:04:34
  Speaker 6: I am a fan of oak.
• 1:04:36
  Speaker 6: I like double oaks.
• 1:04:37
  Speaker 6: I've got a high banks double, double oak that I love.
• 1:04:41
  Speaker 6: But there are people that do not like the, the oak tans and whatnot and bourbon.
• 1:04:48
  Speaker 6: I personally that's probably why I like these two a lot is they both have a very strong oak presence but they have the sweetness of the tobacco.
• 1:04:57
  Speaker 6: What's unique for me is the fruit flavors.
• 1:05:02
  Speaker 6: Really, you know, yeah, you get the cherry, you know of that, that depth of it, but you know, like drinking that driftless today that had my god raspberry, you know tastes like you're drinking right there like a raspberry ice cream.
• 1:05:16
  Speaker 6: These are very, very different but these are more of my GM.
• 1:05:20
  Speaker 4: These are big bourbon.
• 1:05:22
  Speaker 4: This is big bourbon.
• 1:05:23
  Speaker 4: Like I said, it's like it's like bookers Taken down and then aged further.
• 1:05:30
  Speaker 4: I mean, they between you know you got the bookers and bookers is age, but then add six, seven more years to the age and then Proof it down to where and and there's no doubt the beam Profile is in there.
• 1:05:46
  Speaker 4: But there, do you know that it's just like.
• 1:05:50
  Speaker 4: It's just a Another level of bourbon right, another level of bourbon right.
• 1:05:59
  Speaker 6: Yeah, because it's definitely not bookers where you pick up the peanuts.
• 1:06:03
  Speaker 6: So I shouldn't say easily, but it's more prominent, this definitely.
• 1:06:09
  Speaker 6: I think the barrel Flavor comes to mine more, that oak comes out more than the peanut.
• 1:06:15
  Speaker 6: And again, not everybody's.
• 1:06:18
  Speaker 6: I love it personally, those taste, you know, top notch to me.
• 1:06:23
  Speaker 5: So yeah, they're concur with you, CT.
• 1:06:26
  Speaker 5: I really love that that flavor and to me when it's, when it stays that long in in their retrospect that it brings out some more of the fruit flavors or the floral flavors and the carols and the other flavors Along with that oak and all, and I mean it just sort of complements and the leather to you know, at that point you start getting the leather and the tobacco tobacco flavors along with it.
• 1:07:05
  Speaker 4: Like it.
• 1:07:05
  Speaker 4: Well, the more we keep tasting, the more this is.
• 1:07:10
  Speaker 4: This is like a cave Hill, you know what I mean.
• 1:07:14
  Speaker 4: This is what bourbon.
• 1:07:16
  Speaker 4: So there's a lot of sweetness in bourbon and there's a lot of honey, that there's so many different flavors and expressions, but there's also that standard big bourbon taste where it's a balance of Not too much sweetness, a little bit of tobacco but the tobacco is sweeter, and then a little bit of leather.
• 1:07:41
  Speaker 4: I mean so anytime you get oak bitter, tobacco bitter, you know you get those flavors.
• 1:07:50
  Speaker 4: Those are are like In the wrong direction, but these are balanced out really, really good.
• 1:07:59
  Speaker 4: What Bourbon is?
• 1:08:02
  Speaker 4: This?
• 1:08:03
  Speaker 4: Hardened the Hardin's Creek and, like you said, ct, the dusty aspect of it.
• 1:08:08
  Speaker 4: It tastes like the like.
• 1:08:11
  Speaker 4: The second one, which is the clearmont, has that 1974 Jim Beam Flavor out of the decanter that you know, the decanters at that time they were just throwing in classic Jim Beam and trying to sell it because it wasn't selling.
• 1:08:29
  Speaker 4: But that basic dusty flavor is there in that and then.
• 1:08:35
  Speaker 4: But, but once again, so I go last year's Bourbon of the year, which was the Jim Beam Jacobs, well, for, for the Scotchy bourbon boys it still Said itself, apart from these other ones, but the other expressions are damn good.
• 1:08:53
  Speaker 4: There's just a creaminess in the Jacobs.
• 1:08:56
  Speaker 4: Well, that didn't exist in the other ones, but still, these are big Kentucky bourbons and you don't get the caramel the way that you always get.
• 1:09:11
  Speaker 5: In these there's a lot of cherry and other flavors, so the uniqueness is pretty damn good, and so I agree that the uniqueness is how the the fruits and the stone fruits and and almost a little bit I didn't get quite as much as the floral Is what they they talked about in their tasting notes, but I've got a little bit.
• 1:09:34
  Speaker 5: But mostly the fruits really stood out in these, you know.
• 1:09:39
  Speaker 5: I mean you could get the tartness or the sweetness of the stone fruit or and all, and that really stood out more, but it didn't.
• 1:09:50
  Speaker 5: You know, it wasn't so prominent that it overcame the other flavors, it just balanced it.
• 1:09:56
  Speaker 4: All right, real quick.
• 1:09:57
  Speaker 4: So what's the order for you?
• 1:10:00
  Speaker 4: I mean Jacob, we agreed Jacobs.
• 1:10:02
  Speaker 4: Well, was one right.
• 1:10:05
  Speaker 5: Well, one, and I'm gonna say Claremont was number two, I'm gonna have to go with.
• 1:10:11
  Speaker 5: Go with Boston number three.
• 1:10:23
  Speaker 5: No, you want to go with jbb number three and Boston number four so this is where pallets differ.
• 1:10:34
  Speaker 4: I Go Jacob's well, blue, number one, but I go Boston, number two.
• 1:10:41
  Speaker 4: I go Claremont, number three, and James bb, number four now I Don't think James B, so it, when you look at it, okay, so we got number, we got Number one here, which I've been saving these two are done because I've been trying and then you got the, you know, the Colonel sitting in number four, and All of them are One step above.
• 1:11:14
  Speaker 4: I mean, but if you're gonna go, let's go price Nash, put price in.
• 1:11:22
  Speaker 4: There is now, if you're.
• 1:11:25
  Speaker 4: If you're talking about price, I think the kernel moves to, moves to second.
• 1:11:36
  Speaker 5: That's 80.
• 1:11:38
  Speaker 4: Yeah, and it's $80 and it's still.
• 1:11:41
  Speaker 4: You still can find it on the shelves, is it really $80?
• 1:11:46
  Speaker 4: $79.99.
• 1:11:48
  Speaker 4: It was $80.
• 1:11:49
  Speaker 4: All the other ones were they're all 150 or or 60, 150, excuse me, 150 999.
• 1:12:03
  Speaker 5: Tomorrow, B beam has dropped in South Carolina and I'll be glad to ship you some bottles.
• 1:12:17
  Speaker 4: No, but for the, for an $80 price, point 79, 99, which that's what I picked it up for.
• 1:12:24
  Speaker 4: It is a.
• 1:12:24
  Speaker 4: It's right there.
• 1:12:28
  Speaker 4: I mean, this is this is rivaling what it's dealing with.
• 1:12:31
  Speaker 4: You know it's on, and when you go taste-to-taste, in my opinion it's for, but it's it's for, like if they were all 159, 99, if I was to Price it, it's 140, 999, you know as far as taste.
• 1:12:50
  Speaker 4: But then you drop it down to $80 and you're gonna, you're, you want to Hardin's Creek, you're gonna pick the 79.
• 1:12:59
  Speaker 4: You can pick that.
• 1:13:00
  Speaker 4: You can pick it one all day long.
• 1:13:04
  Speaker 6: The other thing like so people that are again that are watching that can't get their hands readily on this?
• 1:13:09
  Speaker 6: You know, within the Jim beam family there are other age-stated.
• 1:13:14
  Speaker 6: You know products and we talked about it.
• 1:13:17
  Speaker 6: You know different ones that they can pick up not Creek 12, not Creek 18, not Creek 9.
• 1:13:25
  Speaker 4: Well, not Creek 9's on the shelf, but this is a two-year product and I think this Honestly it it blows not Creek away I and I love knob Creek.
• 1:13:40
  Speaker 5: All over the shelves down here in South Carolina and I'm seeing it down here in their little, in the little wooden Square box down here for 149, 99.
• 1:13:51
  Speaker 4: Just real quick, just real quick.
• 1:13:53
  Speaker 4: Michael Hardin is watching.
• 1:13:56
  Speaker 4: I want to do a shout out for Michael, because we're doing Hardin's Creek and it's spelled exactly like it should Hardin.
• 1:14:06
  Speaker 4: It's like I don't have no idea who he is, but you know.
• 1:14:10
  Speaker 4: And then also Ricky Edwards, who is isn't I believe Ricky is part of the great, the West Virginia great barrel company.
• 1:14:22
  Speaker 4: So good to see him here, so great.
• 1:14:27
  Speaker 5: Go ahead there.
• 1:14:27
  Speaker 5: You guys didn't want to get on there, and here I was Promoting the West Virginia great barrel company.
• 1:14:33
  Speaker 6: I Said it would just be interesting to look at trees With Greg Snyder.
• 1:14:40
  Speaker 6: Yeah, yeah, so I started my night off.
• 1:14:43
  Speaker 6: It's funny because I couldn't remember which one I had a knob Creek single barrel rye 115 proof.
• 1:14:51
  Speaker 6: And Again, for somebody, they can't get these other things.
• 1:14:55
  Speaker 6: There is so many good things within that beam family that it's not just Going and seeing the white label, jim beam, or the black label.
• 1:15:02
  Speaker 6: You know the brands within them, whether it be the knob Creek or the bakers, because now you've got Baker 7 and you've got a little older age statement out of the 13 there's.
• 1:15:15
  Speaker 6: There's a lot of good things within, you know.
• 1:15:19
  Speaker 6: And then we're not even talking about bookers and little book and all that stuff.
• 1:15:22
  Speaker 6: So Basil Hayden's here, they got a little while hey that basil.
• 1:15:26
  Speaker 6: Hayden 10.
• 1:15:27
  Speaker 4: That was pretty, thinking good, the 10 or the 10 with the rumbarrow finish the.
• 1:15:38
  Speaker 5: He's gone to the warehouse wall.
• 1:15:40
  Speaker 5: It's the.
• 1:15:41
  Speaker 5: Okay.
• 1:15:54
  Speaker 6: This is still good.
• 1:15:55
  Speaker 4: Yeah, yeah, no, that's the rumbarrow finish.
• 1:15:59
  Speaker 4: Okay no, no, no, no, no.
• 1:16:01
  Speaker 4: That is beyond good.
• 1:16:03
  Speaker 4: So they did the basil Hayden rye Caribbean rum and it wasn't a finish.
• 1:16:13
  Speaker 4: It was added Caribbean rum.
• 1:16:15
  Speaker 4: But the basil Hayden 10 year, with the Caribbean rum or not, or the rumbarrow finish is Fantastic.
• 1:16:25
  Speaker 4: I picked up a bottle of that and that bottle is Fantastic.
• 1:16:30
  Speaker 4: And so I love.
• 1:16:34
  Speaker 4: I love that that Fred and Freddy and Sandy throw in Sandy have jumped in to this finish.
• 1:16:44
  Speaker 4: And then also these spectacular releases from Jim beam.
• 1:16:50
  Speaker 4: I think Jim beam has stepped up their game, beamed some Tory or whatever.
• 1:16:55
  Speaker 4: Talking with Fred, you know there's no doubt what Freddy's doing.
• 1:17:01
  Speaker 4: I think Freddy at 36 and he's now the master distiller along with Fred, what they're doing.
• 1:17:11
  Speaker 4: They understand the market but they've been producing at the beam distillery and there's one thing to say Jim beam has always Understood the market and Fred and Freddie know are guiding them through this market and what they're doing at the new distillery and the old distillery, they're producing some fantastic bourbons that are Right there with the other craft distilleries and the big boys at the same time.
• 1:17:44
  Speaker 4: Do you guys agree?
• 1:17:48
  Speaker 5: Because they're doing it at a Worldwide level, not just a national level, but they're doing it at a worldwide level.
• 1:17:56
  Speaker 4: I Mean anybody who wants to rip on basil Hayden.
• 1:18:00
  Speaker 4: You take that ten-year rye barrel finish or Rum barrel finish and you tell me they don't know what they're doing.
• 1:18:10
  Speaker 4: And then everybody was like when I found out, it's kind of like Nobody's gonna touch basil Hayden.
• 1:18:18
  Speaker 4: Be it was, basil Hayden is not gonna do anything.
• 1:18:20
  Speaker 4: But then they're gonna just basically take basil Hayden, which is an 80 proof bourbon, and they're gonna come out with all different times of types of Expressions and then also finishes, but then they're gonna put out a label called old granddad with basil Hayden on the the bottle and that's what they're gonna do to change it.
• 1:18:46
  Speaker 4: They're just gonna make it old granddad.
• 1:18:47
  Speaker 4: And they Really, from a marketing standpoint, and the amount of bourbon they're producing and remember everybody they're down there in Kentucky with that perfect aging process and we're, when you talk about Freddie, the eighth generation of Master distiller, and then what they're doing and their understanding of their Rick houses, it's just fantastic.
• 1:19:15
  Speaker 5: We just proved it tonight that what they're doing, and with their experiment of the same mash bill 17 years ago, they barrel, barrel, these barrels.
• 1:19:30
  Speaker 5: I mean, oh, bottle these barrels, bottle these barrels.
• 1:19:34
  Speaker 5: Now they actually.
• 1:19:39
  Speaker 4: Thank you, Sherry.
• 1:19:40
  Speaker 5: Yeah, they barreled them 17 years ago in three different places of their different areas, just to prove that the different areas and the Climates and and the way the Rick houses can change and take, make the bourbon taste.
• 1:19:59
  Speaker 5: The flavors come out and and we did it blind and just just to prove that and their experiment work quite wonderful, because each one of them has was unique and it's on a different way.
• 1:20:15
  Speaker 6: When you say yeah, and I think it's like if you're going out, you know people are going out and spending, because not everybody's gonna go out and buy $159 bottle, especially if you haven't tried it.
• 1:20:28
  Speaker 6: You don't know what it is, you don't know, you know if the hype's real.
• 1:20:33
  Speaker 6: I think that this is one of those that if you see any of the Hardens creeks in the Tins, whether it's, you know, the Clairemont, if it's the Jacobs, well, if you're lucky enough to find one, it's a good buy because it's definitely going to be something very unique in our bourbon collection.
• 1:20:51
  Speaker 6: It's not going to taste like not creeper.
• 1:20:54
  Speaker 6: It's not going to taste like the, the bakers.
• 1:20:58
  Speaker 6: It's not going to taste like basil.
• 1:21:00
  Speaker 6: Hey, it is definitely a Something that's taken longer to age.
• 1:21:05
  Speaker 6: I mean when you get something that's taken 15 to 17 years to age before they bottle it.
• 1:21:10
  Speaker 6: I mean, again, not everybody is in the bourbon industry that that may listen to this, but do you realize that by the time that barrel gets to this aging, how much is even left in that barrel?
• 1:21:24
  Speaker 6: I mean, we're talking they could have poured out 10 barrels and and maybe got one full barrel out of it.
• 1:21:30
  Speaker 6: So you go, it's a, it's pretty special and I think that's the thing for me.
• 1:21:35
  Speaker 6: It's like, at the price point it is, for what it is, it's a good value.
• 1:21:39
  Speaker 6: People are paying upwards of $2,000 for a 15 year old pappy van Winkle.
• 1:21:45
  Speaker 6: It doesn't have the tasting characteristics of these, you know I.
• 1:21:51
  Speaker 4: Mean, I mean pappy.
• 1:21:53
  Speaker 4: Pappy is a weeded with a lot of caramel.
• 1:21:56
  Speaker 4: I like it, but at the same time this is on the same level and it's nowhere near Unattainable, like pappy is.
• 1:22:06
  Speaker 4: So I mean this is this is, this is.
• 1:22:09
  Speaker 4: This is the ground level, what bourbon was and bourbon is I mean what?
• 1:22:19
  Speaker 4: What?
• 1:22:19
  Speaker 4: Jim beam, even old tub their family's original Brand is out there and you can get that for like 2295.
• 1:22:31
  Speaker 4: And I dare anybody to pick up an old tub and tell me that a hundred proof unfiltered Bourbon that they put out has it doesn't taste like really good whiskey.
• 1:22:46
  Speaker 4: So what they're doing there?
• 1:22:49
  Speaker 4: You just gotta applaud them.
• 1:22:53
  Speaker 4: And it was great to see Freddie at the festival.
• 1:22:58
  Speaker 4: It was great to have Fred Talk about you know everything.
• 1:23:03
  Speaker 4: And then it was great to go and sit at their kitchen table while Fred Well, uh, super Nash gave Fred those three bottles, those mini bottles of Different types that he had never seen.
• 1:23:17
  Speaker 4: I mean, talk about that, super Nash, and then we'll get ready to go.
• 1:23:23
  Speaker 5: That was so cool.
• 1:23:24
  Speaker 5: I obtained these from a friend of mine in Germany, three mini bottles from about the 50s, and I gave them to Fred and there were three different ones and one of them just happened to be mislabeled because the label was upside down and passed through and made it out of the mark, out of the Bottling line, and all the way over to Germany, but then, like I say, they traveled all the way back here to me and and and then I presented.
• 1:24:01
  Speaker 5: I presented them to Fred.
• 1:24:03
  Speaker 4: It was a great day, wasn't it?
• 1:24:05
  Speaker 5: Yeah, and he looked at him and I tell you what, how long did he stand there and look at each one of them?
• 1:24:12
  Speaker 5: It was probably 30, 30, 45 minutes, looking at each one of them and deciphering each one of them as to how old they were and you know exactly what the bottling line they came off of, and all that and he was pretty amazed and pretty happy and and it was just an amazing time for me Just to see the look on his face and all when I gave them to him just to add to his collection.
• 1:24:41
  Speaker 5: So that was a great day.
• 1:24:43
  Speaker 4: I mean, the whole Kentucky Bourbon Festival week was definitely Highlighted by the, the James B Bean distillery.
• 1:24:56
  Speaker 4: We had Fred and we had Freddie up on stage.
• 1:25:00
  Speaker 4: We had Fred and Freddie signing little book, and that's what Thursday is.
• 1:25:06
  Speaker 4: So if you guys want to join me, I'm gonna open up my bottle of little book, chapter 7, correct we?
• 1:25:15
  Speaker 4: Are and Did you get one CT?
• 1:25:19
  Speaker 4: You did not.
• 1:25:24
  Speaker 4: So somehow, between now and Thursday, I have to get you a sample.
• 1:25:29
  Speaker 6: Oh, that's probably not gonna happen.
• 1:25:32
  Speaker 4: Aren't you open for Wednesday breakfast?
• 1:25:38
  Speaker 6: Tomorrow I'm not gonna be able to do breakfast.
• 1:25:41
  Speaker 4: You're not gonna meet me at Cracker Barrel tomorrow morning at 6.30.
• 1:25:45
  Speaker 4: Alright, everybody, but Thursday we're gonna do Little Book, chapter 7.
• 1:25:57
  Speaker 5: You on board there, supernash, absolutely Alright, so I'm missing that for a world, because you know what kind of bookish collection that I have.
• 1:26:09
  Speaker 5: I have close to probably about 45 to 46 different bookers batches all the way back to 1994 and I have all seven of the little books.
• 1:26:28
  Speaker 5: So yeah and I have not opened my little book seven just waiting for this night, so I would not miss this for the world.
• 1:26:38
  Speaker 4: I have not opened my number seven, it's right back here I have five of the seven and Supernash turned me on to that and I don't know how many bookers, but I have a good amount of bookers.
• 1:26:54
  Speaker 4: It's all back there.
• 1:26:58
  Speaker 5: You got lots of mini bottle bookers.
• 1:27:00
  Speaker 4: I know yeah, I think I rival your collection if you count mini bottles, if you count samples.
• 1:27:06
  Speaker 4: Yeah, there's no doubt.
• 1:27:07
  Speaker 5: Yeah, yeah, because I know I've sent you up a bunch of samples of the open ones.
• 1:27:13
  Speaker 5: Because you know me, when I get a booker I like to open it and taste it and send you a sample.
• 1:27:20
  Speaker 4: I'm on all bookers since 2020.
• 1:27:24
  Speaker 4: There's no doubt.
• 1:27:24
  Speaker 4: I don't like to miss a batch and we will be having once they release batch four.
• 1:27:32
  Speaker 4: We will be having a bookers podcast.
• 1:27:36
  Speaker 4: Hopefully CT Nash gets in on Thursday.
• 1:27:41
  Speaker 4: Thursday night we're going to be doing a podcast and then Friday morning it starts all over again, and then Friday nights the Christmas party.
• 1:27:55
  Speaker 4: So if you guys can come up, Thursday night we'll do a bookers podcast right from here.
• 1:28:02
  Speaker 5: Any chance when I can get Freddie on Thursday night?
• 1:28:07
  Speaker 4: Or Fred or Freddie, For the little book I don't have, I have well, no, it's mom for crying out.
• 1:28:19
  Speaker 4: Can I ask Sandy to come on?
• 1:28:21
  Speaker 4: Yeah, I'll try.
• 1:28:23
  Speaker 4: I'll reach out to Sandy tomorrow morning.
• 1:28:25
  Speaker 4: That would be awesome, you need to 100%.
• 1:28:32
  Speaker 6: Little Booker to quit bouncing on the trampoline and come in and do a podcast.
• 1:28:36
  Speaker 4: That was.
• 1:28:37
  Speaker 4: That was I mean sitting there that morning and seeing that morning.
• 1:28:42
  Speaker 5: but that was cool, I've seen Little Booker.
• 1:28:44
  Speaker 4: We saw Little Book but we had no idea Freddie was over there on his phone.
• 1:28:48
  Speaker 4: We were like leaving, and he was like, oh, freddie's on his phone.
• 1:28:53
  Speaker 4: Yeah, definitely.
• 1:28:56
  Speaker 4: Well, maybe we can bring him on, because I've never had Freddie on and maybe he could do a zoom.
• 1:29:01
  Speaker 4: He'll zoom in, I'll I'll.
• 1:29:04
  Speaker 4: Just a little while and I'll hit Sandy up tomorrow morning, 100%.
• 1:29:10
  Speaker 4: Sandy, no, is Freddie's mom and Fred's wife and she kind of had.
• 1:29:19
  Speaker 4: She says she has no control, but she has all the control because we all went.
• 1:29:26
  Speaker 4: No, she's the bourbon queen, the bourbon queen, the true bourbon queen.
• 1:29:32
  Speaker 5: And we were the first ones to podcast with her Another thing.
• 1:29:36
  Speaker 4: So yeah, we pulled her on a podcast.
• 1:29:39
  Speaker 4: She's done some since.
• 1:29:40
  Speaker 4: Maybe we need to do a podcast with her again too.
• 1:29:43
  Speaker 4: Yeah, absolutely 100%.
• 1:29:47
  Speaker 4: Yeah, all right, everybody, let's wrap this up For wwwscotchyberbonboyscom for everything Scotchy Bourbon Boys.
• 1:29:58
  Speaker 4: We have Glenn Carrans.
• 1:30:00
  Speaker 4: Glenn Carrans there's I mean right now there is Scotchy Bourbon Balls.
• 1:30:07
  Speaker 4: So anybody interested, contact me for that.
• 1:30:10
  Speaker 4: We'll send them out.
• 1:30:11
  Speaker 4: We're shipping, we've got those.
• 1:30:14
  Speaker 4: We're in the process of making the next batch, but they're still Talking about the chocolate edible, really edible bourbon the sweaty ones.
• 1:30:25
  Speaker 4: You guys are going to be getting nine packs soon, so don't worry about that.
• 1:30:30
  Speaker 6: Don't send me the sweaty ones.
• 1:30:32
  Speaker 4: Yes, I'll make sure the white chocolate's gone from your pack.
• 1:30:37
  Speaker 4: I mean who doesn't like white chocolate?
• 1:30:41
  Speaker 4: Three white chocolates and six chocolates and he just like, throws a fit every time.
• 1:30:47
  Speaker 4: It's fake, it's fake news.
• 1:30:50
  Speaker 4: No, it's not.
• 1:30:52
  Speaker 4: It's fake news.
• 1:30:54
  Speaker 4: Why is it any different than chocolate?
• 1:30:57
  Speaker 6: Bleached chocolate it's not the same.
• 1:30:59
  Speaker 4: No it's not even chocolate, it's just white chocolate, one of my favorite tastes in the world.
• 1:31:06
  Speaker 4: I want his extra one.
• 1:31:08
  Speaker 4: Hey, hey, ct Chocolate ice cream cone or vanilla ice cream cone, chocolate, and I'm going to go vanilla all day.
• 1:31:17
  Speaker 6: That was so boring and bland.
• 1:31:19
  Speaker 4: No, it's not.
• 1:31:21
  Speaker 6: You probably drink water, just like water, just drink water.
• 1:31:25
  Speaker 4: Wait, wait, wait, wait.
• 1:31:26
  Speaker 4: Oh, you mean this, you mean there's some water.
• 1:31:29
  Speaker 4: It's like, there you go.
• 1:31:33
  Speaker 5: I've been hitting that two or three times.
• 1:31:37
  Speaker 6: I like corn flavored water.
• 1:31:40
  Speaker 4: You like, colonel Taylor, flavored cinnamon toast crunch?
• 1:31:46
  Speaker 4: Don't even talk to me, anyways.
• 1:31:53
  Speaker 6: I will say that chocolate liqueur 43 is better than the regular liqueur.
• 1:31:58
  Speaker 4: Okay, but when you come up to put the top on, we are doing a podcast with chocolate, liquor 43.
• 1:32:08
  Speaker 6: We're doing it with the barrel fake.
• 1:32:10
  Speaker 6: What barrel fake, you know ice cream.
• 1:32:15
  Speaker 4: Keep selling guys, because.
• 1:32:18
  Speaker 5: Yeah, I like to put a plug in.
• 1:32:20
  Speaker 5: If anybody you know, put in it.
• 1:32:23
  Speaker 5: We got a barrel pic that we did for Elijah Craig and it's a barrel proof and it is honey bomb.
• 1:32:36
  Speaker 6: Yeah, it's got all the goodness of Elijah Craig barrel proofs, but it has a honey note that just gives it a little different kick than what you're used to, and it also supplements with a corn pop.
• 1:32:53
  Speaker 4: It works.
• 1:32:53
  Speaker 4: Yeah, the thing that eliminates some of the pepper spice that you get on some of the Elijah Craig.
• 1:33:01
  Speaker 4: So it's a.
• 1:33:03
  Speaker 4: It's fantastic.
• 1:33:04
  Speaker 4: And I want to say a shout out to Grinch Greg Schneider.
• 1:33:07
  Speaker 4: I started out with a red stave, greg.
• 1:33:10
  Speaker 4: I just want to let you know that because he's watching.
• 1:33:13
  Speaker 5: I'm not mistaken, it's like 120 point more proof Seven seven, seven, two, nine year it's.
• 1:33:23
  Speaker 4: It turned nine years right now and they haven't told me it's been dumped yet.
• 1:33:28
  Speaker 4: So we got to nine years.
• 1:33:33
  Speaker 5: It was nine years and eight.
• 1:33:34
  Speaker 5: It was nine years and eight months.
• 1:33:36
  Speaker 4: No, it was eight years and nine months.
• 1:33:38
  Speaker 4: It's what we did not get to 10 years, I wish we did.
• 1:33:43
  Speaker 4: Okay, don't jump that.
• 1:33:46
  Speaker 4: Don't jump that gun, don't be so.
• 1:33:49
  Speaker 4: I think it's.
• 1:33:50
  Speaker 4: It's a 15, if you're going to go with that word.
• 1:33:52
  Speaker 4: It's 15 years.
• 1:33:57
  Speaker 5: Barrel pick.
• 1:33:57
  Speaker 5: You can check the podcast out or the the real that he put up.
• 1:34:03
  Speaker 5: So check it out and if you want to get in on it, you can contact Jeffrey Mueller and get a coupon.
• 1:34:14
  Speaker 6: And if you don't want to get on it, you just don't like bourbon, so I'm not sure why you're watching this.
• 1:34:21
  Speaker 4: And Jeffrey Mueller.
• 1:34:22
  Speaker 4: You mean tiny, who's Jeffrey Mueller?
• 1:34:24
  Speaker 4: All right, so everybody, let me, let me get this ready.
• 1:34:32
  Speaker 4: I'm going to get this ready because this I can do, I'm not going to get it anyway.
• 1:34:37
  Speaker 4: So I've got this new speaker and we're going to go to email.
• 1:34:42
  Speaker 4: There it is, remember everybody, good bourbon equals good times and good friends, like CT and Super Nash, which I met because of bourbon.
• 1:34:56
  Speaker 4: And remember drink Responsibly and don't drink and drive but live your life Dangerously.
• 1:35:06
  Speaker 4: Absolutely Little little Steve is going to take us out.
• 1:35:13
  Speaker 4: All right, let's turn that up.
• 1:35:16
  Speaker 4: So I got this 21 speaker happen happening right here.
• 1:35:22
  Speaker 4: Can you hear that oh?
• 1:35:24
  Speaker 3: show me the way to the left Whiskey bar.
• 1:35:29
  Speaker 3: Oh don't ask why.
• 1:35:32
  Speaker 3: Oh don't ask why.
• 1:35:34
  Speaker 3: Show me the way to the next Whiskey bar.
• 1:35:42
  Speaker 3: Oh don't ask why.
• 1:35:44
  Speaker 3: Oh don't ask why.
• 1:35:45
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 1:35:54
  Speaker 3: I tell you, we must die.
• 1:35:57
  Speaker 3: I tell you, I tell you I tell you, we must die.