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Peanut Brittle Without The Dentist Knob Creek 12 Cask Strength · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_00: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  SPEAKER_00: Whether you are up for a farm the glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 1:16
  SPEAKER_00: At both locations, their barrel picks all day, every day, are like none other.
• 1:22
  SPEAKER_00: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rye.
• 1:29
  SPEAKER_00: Once the barrels have been cleaned and tasted, you can make a selection and feed your own bottle.
• 1:36
  SPEAKER_00: A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family.
• 1:43
  SPEAKER_00: Remember to always drink responsibly, never drink and dry, and live your life uncont and unfiltered.
• 2:46
  SPEAKER_00: And that's what we're gonna have tonight.
• 2:48
  SPEAKER_00: Psyched up for tonight.
• 2:50
  SPEAKER_00: Tuesday night, 8 30.
• 2:52
  SPEAKER_00: Here we are, Scotchy Bourbon Boys.
• 2:55
  SPEAKER_00: Getting super pumped.
• 2:57
  SPEAKER_06: Woo!
• 3:04
  SPEAKER_00: Alright.
• 3:06
  SPEAKER_00: That was Kenny Fuller with our theme song with the Scotchy Bourbon Boys.
• 3:10
  SPEAKER_00: Can't we do that?
• 3:11
  SPEAKER_00: I gotta just pull like that, put that up, and there we got.
• 3:15
  SPEAKER_00: We got our background backdrop for YouTube and Facebook.
• 3:19
  SPEAKER_00: That should be working.
• 3:20
  SPEAKER_00: And uh welcome to the podcast tonight.
• 3:22
  SPEAKER_00: Tiny here! Woo! I'm excited about this.
• 3:26
  SPEAKER_00: If you've if you've ever knob Creek was a part of it, this is this is the 6th and 11th episode of the Scotchy Purpose Boys.
• 3:33
  SPEAKER_00: That's totally cool.
• 3:34
  SPEAKER_00: And this is our 101st podcast of the year.
• 3:39
  SPEAKER_00: Three more for season seven to go to 104, which is that 52-week, two times a week meeting that we basically never missed a Tuesday or Thursday.
• 3:51
  SPEAKER_00: That's what that means.
• 3:52
  SPEAKER_00: Sometimes I throw in extras.
• 3:54
  SPEAKER_00: Like last year we had 106 because I threw in a couple extra.
• 3:57
  SPEAKER_00: But this year I was able to, what would you say, stretch it out and get podcasts up on the Apple and the iHeart when I was on vacation or out of town.
• 4:09
  SPEAKER_00: Now, we will be finishing up next Thursday.
• 4:12
  SPEAKER_00: I'm not sure which whisk which whiskey we'll be doing, but it'll be one of these two and one of these two international whiskeys, and we will be welcoming the whiskey doctor Randy Ford for bourbon without boundaries.
• 4:30
  SPEAKER_00: And we are of these two, we are going to be tasting that for you next Thursday.
• 4:35
  SPEAKER_00: This Thursday, we have Amzi Wenning and Renee True coming on from Bourbon on the Banks to talk about this year's festival of Bourbon on the Banks.
• 4:45
  SPEAKER_00: That is the first weekend in October.
• 4:49
  SPEAKER_00: So anybody who wants to get down to Frankfurt, I believe it's sold out, but you could check that out.
• 4:57
  SPEAKER_00: But that is one, even if you don't go to the festival, what happens in Frankfurt over the festival, what's happening at all the bars, all the restaurants, it's just a fantastic experience.
• 5:08
  SPEAKER_00: It's a street festival.
• 5:10
  SPEAKER_00: They're gonna tell you everything that's new about the festival, everything that you know what you can expect this year for that festival.
• 5:18
  SPEAKER_00: And the Scotchy Bourbon Boys, we will have a tent set up at the festival promoting, and we usually do a podcast or two live right from the festival.
• 5:28
  SPEAKER_00: So if you haven't ever gotten here in Kentucky, have not been able to check us out, make sure you get down there.
• 5:35
  SPEAKER_00: If you have Bourbon on the Banks, stop by, say hi to us.
• 5:37
  SPEAKER_00: We'll have CT whiskey and myself also.
• 5:41
  SPEAKER_00: We got we will be having Walker and I believe Randy Ford will be around, the whiskey doctor.
• 5:48
  SPEAKER_00: So you know, check out this Thursday's Bourbon on the Banks podcast and promotion.
• 5:54
  SPEAKER_00: But we are getting close.
• 5:56
  SPEAKER_00: I want to say tonight is Tuesday, so two weeks from now, we will be probably at Dark Arts or around this time grabbing some dinner or something like that.
• 6:09
  SPEAKER_00: But we are gonna be in the Lexington area.
• 6:12
  SPEAKER_00: I we're at 1:30 with Macaulay.
• 6:14
  SPEAKER_00: He's gonna do, we'll do a podcast from we're gonna podcast from there.
• 6:18
  SPEAKER_00: So we leave that it'll be this Friday, it'll be a week from this Friday night.
• 6:23
  SPEAKER_00: We are leaving to head down to Covington to Revival, hang out a little bit with Brad Bonds, and then we have that Saturday, the the meeting for Kentucky Bourbon Festival volunteers, and that is going to be fantastic.
• 6:39
  SPEAKER_00: Now, I set everything up.
• 6:41
  SPEAKER_00: I have just started and I never hit start recording for yeah, I could not uh stream key me a pro.
• 6:54
  SPEAKER_00: What?
• 6:55
  SPEAKER_00: Start oh, okay, not streaming, start recording.
• 6:59
  SPEAKER_00: That always helps.
• 7:01
  SPEAKER_00: I'm not trying to stream.
• 7:03
  SPEAKER_00: Alright, so we got the streaming going here.
• 7:06
  SPEAKER_00: We got Facebook going.
• 7:08
  SPEAKER_00: I hope that didn't lock me up on Facebook and YouTube.
• 7:12
  SPEAKER_00: Let's see.
• 7:13
  SPEAKER_00: Yeah, we're good, we're going good.
• 7:15
  SPEAKER_00: YouTube, what happened there?
• 7:16
  SPEAKER_00: Knob Creek is a respectable choice.
• 7:19
  SPEAKER_00: Give me bookers, however.
• 7:21
  SPEAKER_00: Well, it's Kyle Bro.
• 7:23
  SPEAKER_00: Where did you find the 12-year cast strength?
• 7:25
  SPEAKER_00: Knob Creek, sir.
• 7:27
  SPEAKER_00: I'm right here in Canton, Ohio.
• 7:29
  SPEAKER_00: And that's where I found the Knob Creek 12 cast strength.
• 7:32
  SPEAKER_00: That was not this week's release, that's tomorrow.
• 7:35
  SPEAKER_00: But last week's release, it got released here in Ohio.
• 7:39
  SPEAKER_00: So that's where I picked it up at my local store here, which was great.
• 7:45
  SPEAKER_00: Fantastic.
• 7:46
  SPEAKER_00: I was so excited.
• 7:47
  SPEAKER_00: It's something I love.
• 7:48
  SPEAKER_00: I love the cat.
• 7:49
  SPEAKER_00: I don't know.
• 7:50
  SPEAKER_00: I don't know if I love the cast strength.
• 7:52
  SPEAKER_00: Haven't had it, but we're about to find out.
• 7:55
  SPEAKER_00: Remember, www.scotchybourbonboys.com for all things scotchy bourbon boys.
• 8:01
  SPEAKER_00: We've got Glenn Cairns, we've got t-shirts on the website, so you can pick that up.
• 8:06
  SPEAKER_00: Plus, bourbon balls will be coming back real soon.
• 8:10
  SPEAKER_00: And because the bourbon balls are coming back real soon, we should be taking them down to Kentucky.
• 8:19
  SPEAKER_00: So if you run into us at the Kentucky Bourbon Festival, you might ask about them because we should be stocked up and ready to go with the bourbon balls.
• 8:28
  SPEAKER_00: And Roxy makes the best bourbon balls.
• 8:31
  SPEAKER_00: I still think to this day, the bourbon balls we've perfected the the, you know, we've perfected the recipe, and one of them, the bur the pecans have been soaking in the bourbon since 2024.
• 8:48
  SPEAKER_00: And then there are three more jars for batches have been soaking since November of 2025.
• 8:55
  SPEAKER_00: It's gonna be interesting.
• 8:56
  SPEAKER_00: I'm looking forward to it.
• 8:57
  SPEAKER_00: We're gonna make a big, huge, giant batch this weekend.
• 9:01
  SPEAKER_00: I'll let you know how they turn out.
• 9:03
  SPEAKER_00: All right, so also check us out on Facebook, YouTube, Instagram, and X.
• 9:10
  SPEAKER_00: Make sure that you listen to us on Apple, iHeart, and Spotify or any other place that you can find us on podcasts.
• 9:20
  SPEAKER_00: Uh, we should be there because we're pretty much covered.
• 9:24
  SPEAKER_00: And no matter whether you watch us or you listen to us, make sure that you do the part that really helps us out to be able to get bigger.
• 9:33
  SPEAKER_00: Here on YouTube, you can become a member.
• 9:36
  SPEAKER_00: They we have different shelves, levels of membership.
• 9:39
  SPEAKER_00: I'd appreciate if you guys would do that.
• 9:42
  SPEAKER_00: You can leave super chats.
• 9:44
  SPEAKER_00: Super chats will always be read, all always be guaranteed to be read on air during the podcast.
• 9:59
  SPEAKER_00: So if you're doing that, also if you're on Apple, the best thing is to leave us a five-star review, but actually leave us a review about what you like about us.
• 10:08
  SPEAKER_00: We really appreciate that.
• 10:09
  SPEAKER_00: That helps us get a better rating across the way.
• 10:12
  SPEAKER_00: Same thing on iHeart.
• 10:14
  SPEAKER_00: If you can do that, that gets us way more viewership.
• 10:18
  SPEAKER_00: So there we go.
• 10:19
  SPEAKER_00: So tonight I'm gonna this is how I'm gonna start it, man.
• 10:22
  SPEAKER_00: Same age, same BNA, same beam DNA, two very different proof points.
• 10:30
  SPEAKER_00: But does that proof really mean more flavor?
• 10:33
  SPEAKER_00: Tonight's central question: Does the rare 121.2 cast strength 2026 knob creek 12 year crush the standard 100 proof 2026 knob creek 12 year?
• 10:48
  SPEAKER_00: Or is the regular release actually the better balance?
• 10:53
  SPEAKER_00: Alright.
• 10:56
  SPEAKER_00: Let's see.
• 10:59
  SPEAKER_00: So, what's cool about the knob creek is both of them are 12 years.
• 11:04
  SPEAKER_00: I think that this is a sweet spot for knob creek.
• 11:08
  SPEAKER_00: There's no doubt.
• 11:10
  SPEAKER_00: They both come from the knob creek family at James B.
• 11:13
  SPEAKER_00: Beam Distilling Company.
• 11:15
  SPEAKER_00: Standard Knob Creek 12 is 100 proof.
• 11:19
  SPEAKER_00: This 12, this knob creek cast strength is 121.2 proof.
• 11:25
  SPEAKER_00: That is a 21.2 proof difference.
• 11:30
  SPEAKER_00: And we're about tonight to find out if it actually is better or whatever.
• 11:35
  SPEAKER_00: So the when you know knob creek was initially introduced in 1992 as part of Jim Beam's small batch bourbon collection.
• 11:46
  SPEAKER_00: The collection is traditionally associated with Knob Creek, Bookers, Bakers, and Basil Hayden.
• 11:54
  SPEAKER_00: Booker No created Knob Creek to deliver a bold, full-flavored, pre-prohibition style bourbon.
• 12:00
  SPEAKER_00: The name comes from the Kentucky Creek near Abraham Lincoln's childhood home.
• 12:05
  SPEAKER_00: Knob Creek is known for.
• 12:07
  SPEAKER_00: But also, what's really cool is Freddie Know's mom, shh, Sandy Know, took us to uh we went to Abe Lincoln's home with her two years ago, and we got to do that and see and see the knob creek.
• 12:27
  SPEAKER_00: So that's really kind of cool.
• 12:28
  SPEAKER_00: That's one, you know, one cool story about the beam history.
• 12:34
  SPEAKER_00: The other cool story is in the 90s, then I was a commercial artist in working in Milwaukee, Wisconsin, and there was an advertising agency called Culver Design.
• 12:49
  SPEAKER_00: They were very Wells Culver was the owner, and he had ties to New York people.
• 12:59
  SPEAKER_00: And one of the accounts they got was Jim Beam and the Knob Creek account.
• 13:05
  SPEAKER_00: And we were able to work on that, which was really kind of cool.
• 13:12
  SPEAKER_00: I did a mosaic image using bottles of Knob Creek to create an image of Knob Creek, which was a lot of fun.
• 13:22
  SPEAKER_00: And the, you know, the beam history for the Scotchy Bourbon Boys, this is how me and Nash met through Booker's.
• 13:30
  SPEAKER_00: We ended up, I ended up at the Jim Beam dinner having Fred and Freddine my painting.
• 13:35
  SPEAKER_00: And but the Booker's bottle in that painting that Nash noticed, he had that bottle.
• 13:41
  SPEAKER_00: And we he eventually came up a couple months later after contacting me, and we shared that bottle, and then that's uh started our friendship.
• 13:50
  SPEAKER_00: Bourbon starts your friendship in Knob Creek.
• 13:53
  SPEAKER_00: I just have early memories of Knob Creek at the time.
• 13:57
  SPEAKER_00: I had the, I believe the bottle we had was 100-proof, and I was used to 80-proof stuff, and we drank that, and that at the time in 19, I had to be 1995, 96 in that area.
• 14:15
  SPEAKER_00: It was Beam Incorporated at the time, it didn't had not been become Beam Centauri, so it was fun.
• 14:25
  SPEAKER_00: We got to work on a bunch of ads, you know, that would run in magazines that supported Jim Beam and Knob Creek.
• 14:33
  SPEAKER_00: So that was a lot of fun.
• 14:35
  SPEAKER_00: And so Knob Creek is known for long-aging, heavy oak influence, caramel and vanilla, roasted peanuts, and other nutty bean characteristics.
• 14:44
  SPEAKER_00: A bold tradition Kentucky bourbon profile.
• 14:49
  SPEAKER_00: All right, so its price is pretty good.
• 14:53
  SPEAKER_00: I believe it was$89.99 for the cask, and I believe it was$69.99 for the 12-year.
• 15:01
  SPEAKER_00: It's for what these limited releases are, that's pretty well reasonably priced, but Knob Creek itself is in the 30s.
• 15:10
  SPEAKER_00: I mean, and it is you could get it in single barrels at$120, you can get it at regular 100 proof.
• 15:19
  SPEAKER_00: So, and it's the when you're talking about bourbon that's been aged nine years, because that's the knob creek age statement.
• 15:27
  SPEAKER_00: Nine years is a decent bourbon, and when you're talking about in the 30s, it's it's pretty good.
• 15:33
  SPEAKER_00: But now you're talking the 12-year, and I believe the 12-year blend was they've been they've been knocking it out apart consistently.
• 15:43
  SPEAKER_00: That's just my my opinion.
• 15:45
  SPEAKER_00: Let's see.
• 15:49
  SPEAKER_00: Alright, so it's kind of cool.
• 15:53
  SPEAKER_00: I mean, it's gotta be up there, right?
• 15:56
  SPEAKER_00: Okay.
• 15:56
  SPEAKER_00: So that brings us it debuted in 2019 and became part of their regular lineup in 2020.
• 16:05
  SPEAKER_00: The crass the cast strength version was much more limited release and has not become an ongoing national expression.
• 16:13
  SPEAKER_00: The commonly reported Beam bourbon mash bill is approximately 77% corn, 13% rye, and 10% malted barley.
• 16:22
  SPEAKER_00: Although Beam does not emphasize the mash bill on the current product page.
• 16:32
  SPEAKER_00: So if they began with similar whiskey, how much does cutting the proof from 121.2 down to 100 change the final experience?
• 16:42
  SPEAKER_00: And that's what we're gonna find out.
• 16:44
  SPEAKER_00: I mean, cast strength generally means the whiskey is bottled at or very close to the proof it reached in the barrel without the normal amount of water used to bring it down to a standardized bottling proof.
• 16:57
  SPEAKER_00: Alright, so our Jim Beam, the Jim Beam that we have that we had on our barrel pick, which was for the Scotchy Bourbon Boys.
• 17:12
  SPEAKER_00: I believe, no, it's a new bottle.
• 17:14
  SPEAKER_00: I know there's one bottle left that's that's not open, but we're not gonna try and pull it out right now.
• 17:24
  SPEAKER_00: I have one unopened bottle of knob creek.
• 17:29
  SPEAKER_00: I I bet you it's in my that's where it is.
• 17:32
  SPEAKER_00: So this that one, what we did is you it was gonna be as all the single barrels are proofed down to 120.
• 17:41
  SPEAKER_00: So we picked a barrel that was 120.2, and that worked out pretty well.
• 17:47
  SPEAKER_00: And so this one at 121.2, I'm excited because that's right in their 120 down to their barrel proof.
• 17:55
  SPEAKER_00: So they didn't have to add any water to this, and yes, there are barrels right at that point.
• 18:01
  SPEAKER_00: Now, it doesn't automatically mean it's going to be better.
• 18:07
  SPEAKER_00: Higher proof can offer greater flavor concentration, a heavier mouth fill, a longer finish, more alcohol heat, more flexibility when adding water.
• 18:16
  SPEAKER_00: The standard 100 proof release may offer a better balance, easier to access individual flavors, less alcohol interference, greater drinkability, more consistency from the bottle.
• 18:29
  SPEAKER_00: Now, when you buy something at cast strength, one of the things that one of the things that I want to say that uh Booker and Elmer T.
• 19:32
  SPEAKER_00: Lee and Jimmy Russell, when they started the thought of putting something out at cast strength, they expected you to water it down.
• 19:43
  SPEAKER_00: So that's one of the things that they came up with.
• 19:45
  SPEAKER_00: They wanted you to water it down.
• 19:47
  SPEAKER_00: They didn't think everybody would be drinking it full cast strength all the time like they do.
• 19:52
  SPEAKER_00: They had no idea that this was gonna happen.
• 19:54
  SPEAKER_00: So one of the advantages of buying something cast strength is you can water it down to the proof that you want to drink it at, opposed to get it at a hundred proof and have it offered to you at the proof, that direct proof.
• 20:11
  SPEAKER_00: So all right, John Ritt says he's got one at 125.
• 20:20
  SPEAKER_00: Yes, we actually tasted one at 127 and we tasted one at 131, but they let us, they we had to have it water, then it would be watered down to 120.
• 20:34
  SPEAKER_00: And then the 131 was good, but then you knew the 120 was exactly what you were gonna get.
• 20:43
  SPEAKER_00: So that's what we went with.
• 20:45
  SPEAKER_00: All right, so we've got these two.
• 20:48
  SPEAKER_00: All right.
• 20:49
  SPEAKER_00: So whenever doing a taste comparison, it's only fair to taste the lower proof first.
• 20:56
  SPEAKER_00: So I'm gonna open both of them right now.
• 20:58
  SPEAKER_00: I love the knob creek.
• 21:00
  SPEAKER_00: I've bottled my own.
• 21:01
  SPEAKER_00: You got the thing right here, it's it's the pull tab.
• 21:05
  SPEAKER_00: I've actually had my fingerprint on top of a knob creek.
• 21:08
  SPEAKER_00: It's a lot.
• 21:09
  SPEAKER_00: They have that bottle your own at the Jim Beam Experience, and you bottle knob creek.
• 21:14
  SPEAKER_00: I actually have one signed right here that I bottled my own, and this was in 2019, but it's signed by Freddie and Booker, and it's got my thumbprint on it from then.
• 21:29
  SPEAKER_00: And then I do believe I've got another one right here, I want to say, and I believe that's the I do think I see the Scotchy Bourbon Boys one.
• 21:45
  SPEAKER_00: Uh-huh.
• 21:46
  SPEAKER_00: That's the single barrel right there.
• 21:48
  SPEAKER_00: That's cool.
• 21:49
  SPEAKER_00: And I believe, oh great, I just took a chunk out of my thing.
• 21:53
  SPEAKER_00: This one is actually from our bus tour where we bottled our own, and it was signed by Sandy No.
• 22:01
  SPEAKER_00: So I've got it signed by Fred and Freddie and Sandy.
• 22:04
  SPEAKER_00: So that's kind of cool.
• 22:07
  SPEAKER_00: I keep that one right close.
• 22:10
  SPEAKER_00: And then so I've had a had had a good good experience with, yep, that's the barrel room one there at 120.
• 22:21
  SPEAKER_00: A good exp I did it again two times in a row.
• 22:24
  SPEAKER_00: Good.
• 22:25
  SPEAKER_00: I got blood going.
• 22:26
  SPEAKER_00: All right, how do you do that?
• 22:28
  SPEAKER_00: Alright, so that reaction.
• 22:33
  SPEAKER_00: Okay.
• 22:34
  SPEAKER_00: Alright, so I'm gonna open up.
• 22:36
  SPEAKER_00: It's really cool.
• 22:38
  SPEAKER_00: It's easy to open, it's got that pull.
• 22:41
  SPEAKER_00: And what I want to do is before I actually I'll open it.
• 22:50
  SPEAKER_00: Release the pressure, throw away the thing.
• 22:55
  SPEAKER_00: I like to nose it right off the bat.
• 23:02
  SPEAKER_00: Alright, and kind of pulls out any air.
• 23:06
  SPEAKER_00: Now, I will then flip it because I don't like nose pores to you.
• 23:12
  SPEAKER_00: I mean neck pores, nose pores.
• 23:14
  SPEAKER_00: That was a nose pour.
• 23:16
  SPEAKER_00: Alright.
• 23:17
  SPEAKER_00: So, what we got here.
• 23:22
  SPEAKER_00: There we go.
• 23:22
  SPEAKER_00: Mix it up, pull her back out, and I'm gonna pour it in my glen.
• 23:29
  SPEAKER_00: This is 12 year knob creek.
• 23:32
  SPEAKER_00: Yep.
• 23:33
  SPEAKER_00: That's my one ounce for tonight.
• 23:39
  SPEAKER_00: Alright, now.
• 23:44
  SPEAKER_00: Tonight, let's see.
• 23:47
  SPEAKER_00: Now, here is the 12 cast strength.
• 23:49
  SPEAKER_00: You can kind of see the it wasn't a complete dunk right there.
• 23:56
  SPEAKER_00: There's a little bit, it's got this little topper.
• 23:59
  SPEAKER_00: I'm letting that air.
• 24:01
  SPEAKER_00: All right, let's see what the little topper has to say.
• 24:07
  SPEAKER_00: It gives you this is limited edition cast strength, aged 12 years, Claremont, Kentucky 2026 release.
• 24:19
  SPEAKER_00: Over 12 years, we earned every bit of the bourbon's character by patiently tending to barrels from our Claremont warehouses, waiting for the right moment to share it.
• 24:29
  SPEAKER_00: After clarifying taste numerous lots, we selected only 10 of the finest, only 10 of the finest for this special cask release.
• 24:40
  SPEAKER_00: Created for you to savor with every sip.
• 24:45
  SPEAKER_00: Caramel, char, and dried apple, butterscotch, dried apple, and seasoned oak.
• 24:51
  SPEAKER_00: A warm finish with notes of caramel and subtle cinnamon.
• 24:56
  SPEAKER_00: So waiting for a right moment to share it afterwards.
• 24:59
  SPEAKER_00: Tasting numerous lots, we selected only 10 of the finest for this special.
• 25:07
  SPEAKER_00: Yeah, there's blood.
• 25:08
  SPEAKER_00: Cast strength.
• 25:09
  SPEAKER_00: Alright, 10 of the finest.
• 25:12
  SPEAKER_00: Alright, to you from.
• 25:16
  SPEAKER_00: Okay.
• 25:16
  SPEAKER_00: That's kind of cool.
• 25:18
  SPEAKER_00: Like that.
• 25:18
  SPEAKER_00: I'll keep that on the bottom.
• 25:21
  SPEAKER_00: It's almost like it's so rare.
• 25:23
  SPEAKER_00: You almost could keep it, but we're not gonna because that's not what I buy and drink burp.
• 25:29
  SPEAKER_00: I buy it to taste it and tell you what it is, right?
• 25:35
  SPEAKER_00: All right.
• 25:36
  SPEAKER_00: Same exact drill.
• 25:40
  SPEAKER_00: Pull that off.
• 25:42
  SPEAKER_00: Now this one wants to.
• 25:50
  SPEAKER_00: Here we go.
• 25:51
  SPEAKER_00: Here we go.
• 25:52
  SPEAKER_00: Yep, there we go.
• 25:54
  SPEAKER_00: Put that back on.
• 25:56
  SPEAKER_00: Hopefully.
• 25:59
  SPEAKER_00: Put this over here with that.
• 26:02
  SPEAKER_00: It's more sticky.
• 26:04
  SPEAKER_00: All right, get this Glen right over here.
• 26:10
  SPEAKER_00: All right.
• 26:12
  SPEAKER_00: Oh, there we go.
• 26:15
  SPEAKER_00: Oh, Kirk, why did you retract your you must ask something I answered?
• 26:20
  SPEAKER_00: Maybe.
• 26:21
  SPEAKER_00: Good to see you, Kirk.
• 26:24
  SPEAKER_00: This evening.
• 26:26
  SPEAKER_00: Alright.
• 26:27
  SPEAKER_00: So now I've got that one in there.
• 26:30
  SPEAKER_00: Oh.
• 26:31
  SPEAKER_00: I really should have done the same thing.
• 26:33
  SPEAKER_00: I don't know why I did it.
• 26:34
  SPEAKER_00: Let's put it back in.
• 26:42
  SPEAKER_00: I gotta correct the barrel, the neck pour.
• 26:47
  SPEAKER_00: Let's do that now.
• 26:49
  SPEAKER_00: Yeah, there we go.
• 26:52
  SPEAKER_00: All right.
• 26:59
  SPEAKER_00: We're getting messages held for review.
• 27:02
  SPEAKER_00: Kirk's probably defending my ass.
• 27:05
  SPEAKER_00: All right, put her back in.
• 27:10
  SPEAKER_00: Another ounce.
• 27:11
  SPEAKER_00: So we got two ounces, which equal to like one pour tonight, but we got enough in there.
• 27:16
  SPEAKER_00: So we got that 12-year opened up.
• 27:18
  SPEAKER_00: We got the one year opened up and the 12-year, the cast strength, and we're gonna get it reviewed, okay?
• 27:26
  SPEAKER_00: So to do it first, so we can we're gonna do a barrel bottle breakdown of each one separately.
• 27:33
  SPEAKER_00: And we'll start it off with not going ahead.
• 27:36
  SPEAKER_00: Hey, hey, Greg, not oh, you just got the invitation.
• 27:42
  SPEAKER_00: I'm sorry.
• 27:44
  SPEAKER_00: We're going to go head to head, and I'm gonna do the hundred-proof.
• 27:48
  SPEAKER_00: I'm gonna barrel bottle break it down.
• 27:50
  SPEAKER_00: We do not have a sponsor for barrel bottle breakdowns these days, but our barrel bottle breakdown segment is for the Scotchy Bourbon boys, is a rating scale that has to do with how we go about and rate our bourbons.
• 28:09
  SPEAKER_00: The Scotchy Bourbon barrel bottle breakdown rating scale is as I say right now why I'm having a problem.
• 28:20
  SPEAKER_00: It's been a while since I done I've done this.
• 28:25
  SPEAKER_00: It's based off of four categories: the nose, the body, the taste, and the finish.
• 28:32
  SPEAKER_00: The nose and the body, you get up to four knocks on the barrel.
• 28:37
  SPEAKER_00: Barrel knocks, and the taste and the finish, you get up to five knocks on the barrel.
• 28:43
  SPEAKER_00: But if there is one category that's exceptionable that you think is so good, you can, in one category, add a but butt up up to make the bourbon become 19 out of an 18 score of 19 knocks out of 18.
• 29:02
  SPEAKER_00: So that is our Scotchy Bourbon Boys barrel bottle breakdown scale.
• 29:09
  SPEAKER_00: And I'm gonna start off with the 12 year, just the 100 proof, and it's a fantastic, delicious bourbon already.
• 29:17
  SPEAKER_00: People are there, they they're it's sought after already.
• 29:23
  SPEAKER_00: So, okay.
• 29:25
  SPEAKER_00: Kirk said hi.
• 29:27
  SPEAKER_00: Right.
• 29:29
  SPEAKER_00: All right, well, I'm smelling the nose, and on the nose, always on the 12 year, it's a little bit sweeter.
• 29:37
  SPEAKER_00: I get cinnamon, it's almost like a cinnamon graham cracker with some some dry, some maybe a dried apple.
• 29:51
  SPEAKER_00: It's very fall-like, but like you said, it's like they shoot for with Nom Creek to be pre-prohibition.
• 29:58
  SPEAKER_00: Now, I mean, when it's a 12-year-old look at that color, the color in there is just beautiful on both of them.
• 30:05
  SPEAKER_00: It's just, you know, that copper.
• 30:08
  SPEAKER_00: Now, as far as let's look at this.
• 30:13
  SPEAKER_00: I love the we're gonna roll it.
• 30:17
  SPEAKER_00: Oh, I couldn't get them out of the way fast enough.
• 30:20
  SPEAKER_00: Let's go this way.
• 30:22
  SPEAKER_00: Let's go on.
• 30:23
  SPEAKER_00: I want to roll that way.
• 30:25
  SPEAKER_00: Oh, ooh, that wasn't good.
• 30:29
  SPEAKER_00: All right, we're rolling, rolling, rolling.
• 30:32
  SPEAKER_00: Come on, rolling, rolling, rolling, rolling, rollin'.
• 30:36
  SPEAKER_00: There we go.
• 30:37
  SPEAKER_00: All right.
• 30:41
  SPEAKER_00: The legs.
• 30:43
  SPEAKER_00: It sticks and sticks and sticks.
• 30:47
  SPEAKER_00: Let's let's watch it.
• 30:49
  SPEAKER_00: If you could see, and then all of a sudden they start to appear.
• 30:52
  SPEAKER_00: They just they don't, it's not as if they're dripping down, it's as if they just are a long thick leg and they form on the side, and it's just all the way.
• 31:09
  SPEAKER_00: The viscosity on the 100% is pretty damn good.
• 31:13
  SPEAKER_00: I mean, that's that's it's they're not as nope, they're pretty thick.
• 31:20
  SPEAKER_00: All right.
• 31:25
  SPEAKER_00: That's that's that part for you know the viscosity of it on the side.
• 31:33
  SPEAKER_00: We'll see what the mouthfeel is.
• 31:35
  SPEAKER_00: All right, so some of the flavors, but we'll see on the nose.
• 31:43
  SPEAKER_00: I definitely get the cinnamon, brown sugar.
• 31:55
  SPEAKER_01: What was it?
• 31:56
  SPEAKER_01: I said something.
• 31:57
  SPEAKER_01: I I got the dried apple, but here we go.
• 32:10
  SPEAKER_00: God, that's good.
• 32:17
  SPEAKER_00: Caramel and vanilla are obvious.
• 32:21
  SPEAKER_00: There's some baking spices at the back.
• 32:26
  SPEAKER_00: I will go with I will say it's more, it's not like a peanut, it's more like a peanut brittle.
• 32:34
  SPEAKER_00: It's I it Not Creek 12 is fantastic.
• 32:37
  SPEAKER_00: I don't know.
• 32:39
  SPEAKER_00: There are the the finish seems to be medium fur.
• 32:54
  SPEAKER_00: And there's a lot of neutral, whether it's oak, tobacco, or leather.
• 33:03
  SPEAKER_00: More leather, a little bit of leather, and a little bit of oak, and then some sweetness behind it.
• 33:12
  SPEAKER_00: Trying to figure it out.
• 33:13
  SPEAKER_00: I'll try that again.
• 33:19
  SPEAKER_00: All right.
• 33:32
  SPEAKER_00: All right.
• 33:33
  SPEAKER_00: The nose out of four on twelve, in my opinion, it's not it does it's it there it's big and it's very, very appealing.
• 33:47
  SPEAKER_00: So, but it's not hugely special.
• 33:52
  SPEAKER_00: It's because this is a frontier type bourbon, in my opinion, I would say it's a three on the nose.
• 34:28
  SPEAKER_00: It goes everywhere.
• 34:31
  SPEAKER_00: The only way this gets beat is if that cast strength can deliver but up on it.
• 34:37
  SPEAKER_00: This is a four on the body.
• 34:47
  SPEAKER_00: It's it's it delivers.
• 34:49
  SPEAKER_00: I mean, the taste is everywhere.
• 34:51
  SPEAKER_00: A lot of times some of the ethanol or the alcohol will hit your cheeks and sting them.
• 34:58
  SPEAKER_00: The flavor just goes everywhere.
• 35:01
  SPEAKER_00: That's what it is on this one.
• 35:03
  SPEAKER_00: Now the taste.
• 35:14
  SPEAKER_00: I mean, I love peanut brittle.
• 35:19
  SPEAKER_00: This is like eating peanut brittle whiskey and not getting any cavities.
• 35:25
  SPEAKER_00: Because peanut brittle always sticks to your teeth.
• 35:28
  SPEAKER_00: This is just bypasses all that.
• 35:36
  SPEAKER_00: So I'm going to say.
• 36:09
  SPEAKER_00: But here's where I think.
• 36:22
  SPEAKER_00: The finish out of five.
• 36:27
  SPEAKER_00: All right, finish is started.
• 36:30
  SPEAKER_00: Peanut brittle's still there, but there's a little bit of the tobacco bitterness.
• 36:37
  SPEAKER_00: Still going.
• 36:38
  SPEAKER_00: There's a little cinnamon.
• 36:41
  SPEAKER_00: Nice hug.
• 36:49
  SPEAKER_00: I will say.
• 36:54
  SPEAKER_00: And it's there, it's not there.
• 36:59
  SPEAKER_00: This is where the twelve year, which you'd think for a twelve year, but it's a hundred proof.
• 37:10
  SPEAKER_00: For me, I don't like bitter finishes.
• 37:16
  SPEAKER_00: That usually takes me down to a three.
• 37:19
  SPEAKER_00: This doesn't have a bitter finish, but the tobacco notes are there uniquely.
• 37:23
  SPEAKER_00: So I I have to look at, I have to look at the 12 on the finish.
• 37:34
  SPEAKER_00: I can't say it's a phenomenal five.
• 37:37
  SPEAKER_00: It's it's a four.
• 37:43
  SPEAKER_00: So the 12 just pulled 16 out of 18.
• 37:47
  SPEAKER_00: And right now, John Ritt and Greg Schneider are talking about Steve Nally.
• 37:53
  SPEAKER_00: You can go back on YouTube or into the Scotchy Bourbon Boys.
• 37:57
  SPEAKER_00: I don't know the exact, but not last year, but the year before, I got to interview Steve Nally in the tent at the media tent at Kentucky Bourbon Festival.
• 38:08
  SPEAKER_00: And it was a treat to have him.
• 38:10
  SPEAKER_00: I've also had him on the podcast with Greg Schneider when we did the podcast when Greg was with Chickencock.
• 38:18
  SPEAKER_00: Steve is a super guy.
• 38:20
  SPEAKER_00: He reminds me of a Fox newscaster who's older that kind of went on the road this year, and he was all over giving away an RV.
• 38:34
  SPEAKER_00: And Steve has been traveling around the country also.
• 38:38
  SPEAKER_00: He's just a great guy, and I'll throw that out there.
• 38:42
  SPEAKER_00: And Walker just popped on, and he's having some Knob Creek single barrel.
• 38:49
  SPEAKER_00: All right, so we got a 16 out of 18.
• 38:52
  SPEAKER_00: It gave up a point on the nose and it gave up a point on the finish.
• 38:58
  SPEAKER_00: So that's where where it was.
• 39:00
  SPEAKER_00: Now comes the fun part.
• 39:02
  SPEAKER_00: I'm gonna know.
• 39:08
  SPEAKER_00: Thank you.
• 39:10
  SPEAKER_00: Here comes the cast strength review.
• 39:12
  SPEAKER_00: This is the cast strength.
• 39:14
  SPEAKER_00: 121.2 2026.
• 39:18
  SPEAKER_00: Now, all right.
• 39:25
  SPEAKER_00: So on the 12 year is the oak mature and balanced or slightly dry?
• 39:32
  SPEAKER_00: I would say it's pretty mature and balanced.
• 39:35
  SPEAKER_00: Is the 100-proof sweet spot for the whiskey?
• 39:37
  SPEAKER_00: We'll find out.
• 39:38
  SPEAKER_00: Does it have enough richness to satisfy a barrel-proof drinker?
• 39:42
  SPEAKER_00: I think that a 12, that 12-year 100-proof does deliver for somebody who likes higher proofs.
• 39:50
  SPEAKER_00: And does it drink exactly like a 12-year-old bourbon?
• 39:53
  SPEAKER_00: What is a 12-year-old bourbon?
• 39:55
  SPEAKER_00: Are you trying?
• 39:56
  SPEAKER_00: I mean, for me, it drinks a little bit more mature than a 10-year.
• 40:01
  SPEAKER_00: So yeah, I guess.
• 40:03
  SPEAKER_00: But it's not overoked.
• 40:05
  SPEAKER_00: There's no doubt about that.
• 40:06
  SPEAKER_00: And it pulls in, if you love bourbon, the bourbon flavor, the bourbon smell that is in a Rick House that has nothing to do with all the dessert caramels and the flavors.
• 40:17
  SPEAKER_00: And if you just love bourbon, the 12-year-old delivers on 40, 50, I mean, on all accounts.
• 40:25
  SPEAKER_00: It's great.
• 40:27
  SPEAKER_00: All right, here we go.
• 40:32
  SPEAKER_00: Ooh, caramel comes out.
• 40:37
  SPEAKER_00: So it's got the similar nose, but there's a more rich caramel in the cast strength on the nose.
• 40:46
  SPEAKER_00: And almost like a vanilla.
• 40:50
  SPEAKER_00: Oh.
• 40:52
  SPEAKER_00: It smells like a vanilla.
• 40:57
  SPEAKER_00: That vanilla, what is it?
• 41:00
  SPEAKER_00: It's the it's not a Tootsie roll, but it the vanilla, what are they?
• 41:04
  SPEAKER_00: They're like chews.
• 41:09
  SPEAKER_00: I'm gonna say, holy man.
• 41:17
  SPEAKER_00: Nose is fantastic.
• 41:19
  SPEAKER_00: The vanilla, it's got the cinnamon and the and the graham cracker aspect a little bit, but here we go.
• 41:31
  SPEAKER_00: Oh, we got the full roll on that one, folks.
• 41:34
  SPEAKER_00: And I think I got it both.
• 41:35
  SPEAKER_00: Let's see, is it both on YouTube?
• 41:38
  SPEAKER_00: And there we go.
• 41:40
  SPEAKER_00: All right, YouTube follow.
• 41:42
  SPEAKER_00: All right, what do we got?
• 41:46
  SPEAKER_00: What's happening in the glass?
• 41:48
  SPEAKER_00: How much longer does it stick at 121?
• 41:58
  SPEAKER_00: It stays on the side of the glass way longer, folks.
• 42:01
  SPEAKER_00: I mean, it has not started to show any legs yet.
• 42:07
  SPEAKER_00: Oh, and they're thicker.
• 42:12
  SPEAKER_00: Longer Yeah, there they are.
• 42:15
  SPEAKER_00: Oh yeah.
• 42:18
  SPEAKER_00: That is that is some it's really starting to show the legs.
• 42:31
  SPEAKER_00: All right, here we go.
• 42:39
  SPEAKER_00: I could smell the caramel vanilla and then a little bit more of the peanut brittle.
• 42:45
  SPEAKER_00: There's some cinnamon there.
• 42:48
  SPEAKER_00: A much more complex nose.
• 42:50
  SPEAKER_00: I don't want to.
• 42:51
  SPEAKER_00: I'm just gonna go out of four.
• 42:55
  SPEAKER_00: I might come.
• 42:57
  SPEAKER_00: I gotta give it a four on the nose.
• 43:02
  SPEAKER_00: Right off the bat, it takes takes the lead, four to three.
• 43:07
  SPEAKER_00: All right, here we go.
• 43:09
  SPEAKER_00: As far as viscosity and body.
• 43:28
  SPEAKER_00: Holy crap.
• 43:32
  SPEAKER_00: Whoa.
• 43:35
  SPEAKER_00: It doesn't the alcohol or ethanol isn't there, but the flavor, holy crap, and there is a butterscotch.
• 43:49
  SPEAKER_01: There is a butterscotch in there that I was not expecting.
• 44:16
  SPEAKER_00: Where this caramel butterscotch, all right, and almost drinks the same easiness as the one hundred.
• 44:38
  SPEAKER_00: Man, a cast strength knob creek batch that is you get a it gets a four on the viscosity or the body.
• 44:54
  SPEAKER_00: But people should come over and drink this bottle with me because this is the closest to exactly what I want for bourbon.
• 45:19
  SPEAKER_00: This is gonna here we go again.
• 45:34
  SPEAKER_00: Fred, I mean, on this one.
• 45:41
  SPEAKER_00: Let's see, I got the top on.
• 45:44
  SPEAKER_00: I should just need that.
• 45:45
  SPEAKER_00: I shouldn't need the glasses.
• 45:48
  SPEAKER_00: Oh hey.
• 45:50
  SPEAKER_00: Come on.
• 45:51
  SPEAKER_00: You didn't pop on?
• 45:54
  SPEAKER_00: Really?
• 45:55
  SPEAKER_00: Now I need the glasses.
• 45:57
  SPEAKER_00: That sucks.
• 45:58
  SPEAKER_00: I popped on for a second.
• 46:05
  SPEAKER_00: Must have died.
• 46:06
  SPEAKER_00: Alright, anyways, let's grab the actual glasses.
• 46:14
  SPEAKER_00: All right, we're getting there.
• 46:16
  SPEAKER_00: All right, this one is hand selected barrels.
• 46:24
  SPEAKER_00: Let's see if we can get that in there.
• 46:29
  SPEAKER_00: It's generated.
• 46:35
  SPEAKER_00: Master distiller Fred No.
• 46:37
  SPEAKER_00: Fred No one hundred and twenty-one point two proof.
• 46:44
  SPEAKER_00: That is that that small batch, I mean, I'm at 120, I'm liking that.
• 46:52
  SPEAKER_00: At this point, that 12 year is.
• 46:58
  SPEAKER_00: I mean, I love bookers, but this one, I'm gonna, hey, I'll tell Greg, I'm bringing this bottle to the to the festival and sharing it with some special people because this is a special bourbon.
• 47:13
  SPEAKER_00: It's what I think it's one of the better things I've tasted from Jim Bean.
• 47:18
  SPEAKER_00: This gas drink.
• 47:24
  SPEAKER_00: It turns into a rich butterscotch or Werther's candy, and it just it it's and then it goes into the the finish.
• 47:42
  SPEAKER_00: That's a that's a it's a five with a butt up up.
• 48:00
  SPEAKER_00: The finish is long, sweet.
• 48:06
  SPEAKER_00: Okay, there's one in there in my notes that I should I will say caramelized sugar that is twelve years old, that's where it becomes butterscotch.
• 48:20
  SPEAKER_00: The Kentucky hug is fantastic.
• 48:22
  SPEAKER_00: I don't know where you put the Kentucky hug.
• 48:24
  SPEAKER_00: Some people put it in the taste, then the hug, then the finish as a separate thing.
• 48:33
  SPEAKER_00: And other people include that hug in their finish.
• 48:36
  SPEAKER_00: I don't know about that.
• 48:37
  SPEAKER_00: Not a lot of cinnamon.
• 48:39
  SPEAKER_00: There's no tobacco, no lingering oak, but it's long and maybe a little no long and it's like sucking on a butterscot candy.
• 49:01
  SPEAKER_00: It just doesn't go.
• 49:04
  SPEAKER_00: So I give it, I give it a five.
• 49:07
  SPEAKER_00: It's a night.
• 49:08
  SPEAKER_00: It this is right while I am in this.
• 49:13
  SPEAKER_00: This one, this bottle, this 12-year-old bottle, is by far the best 12-year-old or age type whiskey.
• 49:21
  SPEAKER_00: It doesn't tries to have a little bit of a dusty note, but it's not there.
• 49:27
  SPEAKER_00: It's it could be it's it's in there for bourbon of the year.
• 49:33
  SPEAKER_00: I honestly think it is.
• 49:34
  SPEAKER_00: I have not I've not tasted anything.
• 49:40
  SPEAKER_00: This is the best.
• 49:41
  SPEAKER_00: I I'm not kidding.
• 49:43
  SPEAKER_00: It's the best thing I've tasted from Beam.
• 49:47
  SPEAKER_00: I love Booker's.
• 49:48
  SPEAKER_00: I love, I mean, I love Jim Beam's releases, but this, Fred, holy shit.
• 49:58
  SPEAKER_00: I mean, the Knob Creek 12 was good, but the the barrel proof, but it's this 10.
• 50:06
  SPEAKER_00: I don't know if it's a 10 palette, 10 skew batch, or 10 barrel batch.
• 50:12
  SPEAKER_00: I mean, maybe Greg can help me out afterwards.
• 50:15
  SPEAKER_00: How about in this, okay?
• 50:18
  SPEAKER_00: So, Greg, I'm gonna read this again.
• 50:23
  SPEAKER_00: And you tell me what this means as far as what I'll read it in the context and you let me know.
• 50:31
  SPEAKER_00: It says, after carefully tasting numerous lots, we selected only 10 of the finest for this special cast strength release crafted for you to savor with every sip.
• 50:45
  SPEAKER_00: What does lot mean?
• 50:48
  SPEAKER_00: Is it 10 lots that he put together?
• 50:52
  SPEAKER_00: I mean, I'm just trying to, I don't understand that.
• 50:55
  SPEAKER_00: Or did he pick 10 barrels from numerous lots?
• 50:59
  SPEAKER_00: I mean, that's what I'm trying to figure out.
• 51:01
  SPEAKER_00: How much did he make?
• 51:02
  SPEAKER_00: I know it's limited, and it's not like everybody has uh it's not available everywhere.
• 51:09
  SPEAKER_00: It's one of the two or three times a year, my store and gets in some stuff that I I go and check out and I'm able to acquire.
• 51:25
  SPEAKER_00: It's not the stuff that everybody's always searching for, it's always the new stuff that's not on the allocation list.
• 51:34
  SPEAKER_00: So this this is crazy.
• 51:38
  SPEAKER_00: This is absolutely crazy.
• 51:40
  SPEAKER_00: Not expecting it to do this, and I really think it's pretty cool.
• 51:47
  SPEAKER_00: So it does, I I wouldn't add any.
• 51:52
  SPEAKER_00: The outline I did was add some water, but I don't there's no way I'm adding water, okay.
• 52:02
  SPEAKER_00: So the original price made this fascinating comparison, but today the cast strength bottle's rarity can dramatically inflate its secondary market value.
• 52:12
  SPEAKER_00: So because it's it's gonna be more sought after, but I think it should be more sought after based off of the fact that not only is it rare, but it's better.
• 52:26
  SPEAKER_00: Alright.
• 52:28
  SPEAKER_00: So that's where we're at with that.
• 52:30
  SPEAKER_00: Anyways.
• 52:36
  SPEAKER_00: If I'm picking anytime, now if I'm if I have to bring something special to maybe a friend's birthday party or whatever, the Knob Creek 12 is gonna be what I mean, it scores an it scores a 16 out of 18.
• 52:55
  SPEAKER_00: It's a really good bourbon to share with people and people maybe I don't know of the of the person who's having the birthday.
• 53:02
  SPEAKER_00: I would let that I would have no problem sharing the whole bottle over the night.
• 53:06
  SPEAKER_00: But this bottle here is for this is a bottle that you would share with friends.
• 53:14
  SPEAKER_00: There's no doubt about it, that close friends of people who love bourbon and who can appreciate how good this is.
• 53:23
  SPEAKER_00: So, and I'm gonna bring this to the festival so everybody can do it.
• 53:28
  SPEAKER_00: All right, so that brings us to the end of the night.
• 53:34
  SPEAKER_00: Everybody on YouTube and Facebook, you can all keep listening because we will go on after.
• 53:42
  SPEAKER_00: But on the audio, we are about to end the audio for everybody.
• 53:46
  SPEAKER_00: That is our review.
• 53:48
  SPEAKER_00: 19 out of 18 for knob creek 12 year cast strength, and 16 out of 18 for knob creek 12 year both fantastic whiskeys.
• 53:58
  SPEAKER_00: If you have a chance to get them, you should pick them up.
• 54:01
  SPEAKER_00: I don't think you will be disappointed.
• 54:04
  SPEAKER_00: So, all right, everybody, thanks for joining us tonight.
• 54:09
  SPEAKER_00: Really appreciate it.
• 54:10
  SPEAKER_00: And www.scotchyburbonboys.com for all things scotchy bourbon boys, t-shirts, Glenn Karen's, like the one I'm drinking out of now.
• 54:20
  SPEAKER_00: You can contact me directly or order right off the website.
• 54:24
  SPEAKER_00: I'll get an email and get it out to you.
• 54:26
  SPEAKER_00: So also, we are on Facebook, Instagram, YouTube, and X keep supporting us there, also on Apple, iHeart, and Spotify.
• 54:34
  SPEAKER_00: But whether you listen to us or watch us, make sure that you leave good feedback, become members.
• 54:42
  SPEAKER_00: We all we love the support, and then also if you get a chance, sometimes leave super chats and check out our membership on YouTube.
• 54:53
  SPEAKER_00: All right, remember everybody, good bourbon equals good times and good friends.
• 55:02
  SPEAKER_00: Make sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfiltered.
• 55:13
  SPEAKER_00: And AI is about to take us out.
• 55:18
  SPEAKER_00: If I can actually find it, it should be in here somewhere.
• 55:24
  SPEAKER_00: It's probably in my face.
• 55:28
  SPEAKER_00: Yep.
• 55:30
  SPEAKER_00: Let's go.
• 55:31
  SPEAKER_00: Foolish pride.
• 55:32
  SPEAKER_00: We'll pull that.
• 55:33
  SPEAKER_00: There we go.
• 55:35
  SPEAKER_00: Boom.