Latest / The Scotchy Bourbon Boys / Savor the Evolution of Whiskey through Double Oaking

Transcript

Savor the Evolution of Whiskey through Double Oaking · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 2:17
  Speaker 3: Yeah, I promise you're going to learn something you didn't know before.
• 2:28
  Speaker 3: Woo, alright, alright.
• 2:46
  Speaker 2: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:50
  Speaker 2: It is Tuesday, february 6th, and tonight we are going to be talking double out supernations with us.
• 3:00
  Speaker 4: Yeah, and we got Tidy in the main room.
• 3:04
  Speaker 2: Yes, tidy in the Scotchy Bourbon Boys studios.
• 3:07
  Speaker 2: Just real quick comment thanks.
• 3:09
  Speaker 2: Thank you to Kenny Fuller of the Lucca Mariana old Americana band.
• 3:15
  Speaker 2: We appreciate it, his and everything he's done with us, done for us, and just keep on rolling, kenny.
• 3:24
  Speaker 2: With that said, we've got.
• 3:28
  Speaker 2: I just want to cover a couple of things.
• 3:29
  Speaker 2: We've got a few things that are going to be happening.
• 3:34
  Speaker 2: One Thursday night, which would be February 8th, we have Alan Bishop from the Spirit of French Like, coming on to the podcast to talk maturation.
• 3:45
  Speaker 2: I've been asked a bunch of questions about maturation and people suggesting that we talk about what maturation is to whiskey, what it can be, what it sometimes it has to be, what it doesn't have to be, and I know a little bit about it.
• 4:01
  Speaker 2: But I thought that if we had Alan Bishop come on to the podcast, right, we would then be able to be to have somebody who's been doing it for 10 years now, because he just celebrated his 10th anniversary of, you know, becoming a distiller and we.
• 4:24
  Speaker 2: He really gets into the technicalities Also.
• 4:30
  Speaker 2: So does you know Greg Schneider?
• 4:34
  Speaker 2: He gets into that.
• 4:35
  Speaker 2: I think Alan gets more into the technicalities of all types of aging interest.
• 4:42
  Speaker 2: You know that type of thing, definitely.
• 4:45
  Speaker 2: Greg knows the chemistry behind aging.
• 4:48
  Speaker 2: He talks about the all the chemicals in the word and all the reactions that happen.
• 4:54
  Speaker 2: And you know it's alchemy and we're going to have the alchemist on to talk about that on Thursday, so you don't want to miss that.
• 5:01
  Speaker 2: I'll be putting that back out.
• 5:02
  Speaker 2: You know going that way.
• 5:03
  Speaker 2: But then also you know a lot of fun things happening.
• 5:09
  Speaker 2: First, make sure that you follow us on all social media.
• 5:13
  Speaker 2: We're on Facebook, instagram, youtube and X, and then also our podcast formats.
• 5:18
  Speaker 2: You want to cover that Nash or podcast formats?
• 5:24
  Speaker 4: You threw me out guard.
• 5:25
  Speaker 4: I wouldn't expect that.
• 5:27
  Speaker 4: Alexa Siri.
• 5:29
  Speaker 4: Spotify iHeartRadio.
• 5:33
  Speaker 4: Apple.
• 5:38
  Speaker 4: Apple.
• 5:42
  Speaker 2: You pretty much covered it.
• 5:43
  Speaker 2: You got it, yeah, no problem.
• 5:46
  Speaker 2: Hey, you mean, I let you talk.
• 5:48
  Speaker 2: I didn't expect that.
• 5:55
  Speaker 4: Yeah.
• 5:59
  Speaker 2: The night that you've got, yeah.
• 6:02
  Speaker 4: Work going on this this morning.
• 6:04
  Speaker 4: So I mean, yeah, I'm just sort of a little bit loopy.
• 6:09
  Speaker 2: There you go, there you go, that's no problem.
• 6:12
  Speaker 2: And so then also, you know, just that's all the major podcast formats.
• 6:18
  Speaker 2: But remember, like listen, subscribe, leave good feedback.
• 6:22
  Speaker 2: I will throw this out.
• 6:25
  Speaker 2: I'm going to be picking somebody who leaves good feedback on Apple.
• 6:30
  Speaker 2: If you leave a good five star rating or four star rating or whatever you can, you know five star rating there and you leave good feedback, we're going to probably pick, pick something to send your way.
• 6:42
  Speaker 2: We'll contact you on that.
• 6:44
  Speaker 2: But I need people on Apple to leave good feedback.
• 6:48
  Speaker 2: That that helps the algorithm, that's for sure.
• 6:51
  Speaker 2: And then also coming up, what I want to talk about is that we, just on YouTube, have the ability to have subscribers.
• 7:02
  Speaker 2: I set that up this week.
• 7:03
  Speaker 2: We finally went over the the goal, which is a very lofty goal.
• 7:10
  Speaker 2: We don't yet have it for ads on our stuff.
• 7:16
  Speaker 2: As far as get paid for the ads, when you qualified, you're going to probably see ads on our videos in our lives and in stream and all that.
• 7:24
  Speaker 2: But we're not.
• 7:25
  Speaker 2: But not yet.
• 7:26
  Speaker 2: We're not quite there yet, but we're hoping to get there, because since when do you qualify and you keep going up the step?
• 7:33
  Speaker 2: This is another step in the ladder.
• 7:35
  Speaker 2: But check out YouTube and the memberships.
• 7:38
  Speaker 2: There's three different memberships there's bottom shelf, there's a shelfer and top shelf memberships.
• 7:45
  Speaker 2: There's a shelf.
• 7:46
  Speaker 2: Membership is going to be pretty damn cool.
• 7:48
  Speaker 2: There's going to be a lot, a lot of giveaways there.
• 7:50
  Speaker 2: The other ones there'll be some giveaways, but all of it there's going to be special content.
• 7:56
  Speaker 2: You're going to be the group members and I'm still looking for that first group member.
• 8:00
  Speaker 2: So whoever becomes the first YouTube member, there's going to be something there.
• 8:05
  Speaker 2: Me and Supernash, when we had, I believe, our what was it?
• 8:10
  Speaker 2: Our 500th and our 1000th member all got giveaways when we on the YouTube not on the YouTube, but on the Facebook group.
• 8:19
  Speaker 2: So you're going to want to.
• 8:22
  Speaker 2: You're going to want to do it.
• 8:23
  Speaker 2: We'll do something special for our first member on YouTube.
• 8:26
  Speaker 4: Special models for those winners and also some swag and glasses and stuff like that.
• 8:34
  Speaker 2: Yeah, per month.
• 8:35
  Speaker 2: I mean the one.
• 8:36
  Speaker 2: The one membership, I think, is $25 a month and if you're going to be paying $25 a month, we're going to make it worth your while.
• 8:42
  Speaker 2: I mean, it's not out there, but we promise to make it worth your while.
• 8:46
  Speaker 2: So that's what we got.
• 8:48
  Speaker 2: We got YouTube going.
• 8:49
  Speaker 2: I'm finally that.
• 8:51
  Speaker 2: I have been working my ass off that on that.
• 8:53
  Speaker 2: I'm working my ass off on Facebook Reels, youtube shorts, doing all the posts for Facebook.
• 9:00
  Speaker 2: Things are really popping and with this last past month, a lot of people listening to the podcast.
• 9:08
  Speaker 2: We got to keep it going in February, so I think that was a good amount of pre podcast, don't you?
• 9:15
  Speaker 2: Yeah, I haven't.
• 9:21
  Speaker 2: I haven't had shit to drink tonight yet.
• 9:24
  Speaker 2: So I'm pulling my scotchy bourbon boys, glenn Karen, out and I'm going to pick something off this double low that's been.
• 9:32
  Speaker 2: You know it's funny because there's so many different ways to double oak whiskey and bourbon and you can use it as a tool, but for some reason, tiny right here loves it when they double oak it.
• 9:47
  Speaker 2: I mean they could double oak whiskey to make it better.
• 9:51
  Speaker 2: They could double oak bourbon to finish it with the double of French Oak it, white oak, it new char or whatever.
• 9:59
  Speaker 2: But it seems like now I've, I've got, I haven't gotten the elusive double, double oak by Woodford Reserve.
• 10:07
  Speaker 2: I almost got it, I saw it and it was like, you know, ct and Andy or CT and barrel had, yeah, they were able to get it right in front of me, so that was kind of a little bit depressing.
• 10:22
  Speaker 2: I'll just have to, I'll just have to throw that out to you guys.
• 10:25
  Speaker 2: You know I was there.
• 10:27
  Speaker 2: Well, hopefully I'll get to taste it.
• 10:29
  Speaker 2: You know who knows.
• 10:34
  Speaker 2: So then also I just whiskey and air and compo.
• 10:38
  Speaker 2: Yeah.
• 10:39
  Speaker 4: Both of you.
• 10:41
  Speaker 2: Yes, and Walker's watching to right now.
• 10:43
  Speaker 2: Cheers, walker.
• 10:44
  Speaker 2: Also, I want to throw this out to everybody is that next week we're not going to be on the web, on the air live on Tuesday or Thursday, because we are going to I am going with Roxy to Florida, so I'm not going to be there.
• 11:07
  Speaker 2: I think what's happening and everything, but hopefully I'm going to be able to somehow see Super Nash for a couple seconds so we could do a bottle exchange on our way down.
• 11:21
  Speaker 2: Maybe we can meet someplace.
• 11:23
  Speaker 2: I don't know, we could find a place on Saturday and you can like I'm like a rocket missile going to Florida and you intercept it, you know kind of thing.
• 11:34
  Speaker 4: But definitely yeah, because I definitely want my bottles.
• 11:37
  Speaker 2: Yeah, I mean if you, if you have to drive it, if I go, you know it's like an hour and hour, but if I only go a half hour and a half hour, that's that.
• 11:45
  Speaker 2: That might I be.
• 11:46
  Speaker 2: I might be able to convince Roxy of that one.
• 11:47
  Speaker 2: So we're, we're, we're, we'll see what happens.
• 11:51
  Speaker 2: We're supposedly going through North Carolina.
• 11:54
  Speaker 2: We're supposedly going through North Carolina, somehow she's got it.
• 12:01
  Speaker 2: We're doing six hours to North Carolina.
• 12:03
  Speaker 2: I think we're going to be going, I don't know I what if I go south of, if I go more east of you, what's that?
• 12:12
  Speaker 4: I'm coming, you're going 95 all the way.
• 12:15
  Speaker 2: Okay, so that that's like.
• 12:18
  Speaker 4: that's like a four hour ride for me, but I would not.
• 12:23
  Speaker 4: 905 is an hour hour from hour from Merrill Beach.
• 12:31
  Speaker 2: Okay, so what about if, if we come?
• 12:34
  Speaker 2: Going straight down along the coast towards Charleston and all that, yeah, but I might be able to like take the other way and come by close to you.
• 12:43
  Speaker 2: I'll see, I'll check it out.
• 12:46
  Speaker 4: You can split off, like it and like in North Carolina, there at Raleigh, and come down 85 and go through Atlanta you know is 85, will take you straight, straight, right by me and then straight to Atlanta and then down and then take, you know, 75 out of it out of Atlanta down to Florida.
• 13:13
  Speaker 2: James, I was, yeah, the Bourbon real talk event also.
• 13:17
  Speaker 2: He just mentioned that and and it's a bottle share and masslin Ohio for all the Ohio people.
• 13:24
  Speaker 2: It's, I believe it's on Sunday, february 25.
• 13:33
  Speaker 2: I want to say one to four, but it could be four to two, to two to five, four to five, three to five.
• 13:44
  Speaker 2: I think it might be.
• 13:45
  Speaker 2: Check it out.
• 13:46
  Speaker 2: If you are a member of the Bourbon real talk, maybe you can tell me what it is.
• 13:51
  Speaker 2: Let's, let's get James to just put it up there, what it is in the comments, and then I'll read it so we could go there.
• 13:59
  Speaker 4: Whiskey said yeah, audio is real soft Audio.
• 14:08
  Speaker 2: Your audio is real soft.
• 14:11
  Speaker 2: Well, I'll tell you if it's real soft there we go.
• 14:20
  Speaker 4: I'll tell you if it's real soft Cheers to Walker and Walker.
• 14:26
  Speaker 4: I am sporting my 1969.
• 14:38
  Speaker 2: Hey, hey, it was that Carl.
• 14:40
  Speaker 2: Turn up your computer.
• 14:43
  Speaker 4: Sounds pretty.
• 14:44
  Speaker 2: Yeah, it's fine.
• 14:45
  Speaker 2: Audio was absolutely fine.
• 14:48
  Speaker 2: I don't know what it's must.
• 14:51
  Speaker 2: It's a.
• 14:51
  Speaker 2: Yeah, Nash's audio is very loud and.
• 14:56
  Speaker 4: Pretty good, pretty good to me from over here.
• 14:59
  Speaker 2: Yeah, it was there.
• 14:59
  Speaker 2: I don't know what the hell it's got to be something.
• 15:02
  Speaker 2: Maybe you got to turn up your left speaker, particularly your right ball, all right, anyways, what do I got to get in here?
• 15:58
  Speaker 2: All right, I'm going to throw in the Carmo mocha bomb with makers mark, which is a double oak, you know and so.
• 16:06
  Speaker 2: So, just when you think of double oak, and you know it's funny, because there is no such thing as Nothing, there's no such thing.
• 16:19
  Speaker 2: You, when you type in it's a spell checker, you know.
• 16:24
  Speaker 2: You know, he sent me a.
• 16:26
  Speaker 2: Okay, did he posted it.
• 16:28
  Speaker 2: He just sent me a, james, Just put in the time.
• 16:33
  Speaker 2: It's the Nash, that stuff.
• 16:38
  Speaker 2: No, it's like I just listened to I you might have me blasting, but I'm telling you, when you, nash, was talking on my phone, it was coming through loud and clear.
• 16:47
  Speaker 2: You must have been whispering before.
• 16:52
  Speaker 4: My mic was a little bit to the side of me at the time, so yeah, that's good.
• 16:58
  Speaker 2: Yeah, I think it's good.
• 16:59
  Speaker 2: I know it's good.
• 17:03
  Speaker 4: Let's just talk a little bit before we get into all these definitions.
• 17:08
  Speaker 4: What?
• 17:09
  Speaker 4: Are we talking about where double oak came from, you know, and the very first time that whiskey was double oak and double barrel, and how that came about and why it started coming about, and and the notes of it and everything.
• 17:32
  Speaker 4: What do you think?
• 17:33
  Speaker 2: about that.
• 17:34
  Speaker 2: Yeah, talk about the first time double oak.
• 17:38
  Speaker 2: Hey, jennifer, good to see you.
• 17:43
  Speaker 4: So I and I, just I knew it just from going to the whole force and that and all and talking with those guys over there, but Also just to be sure, and that I was true of my facts and I wanted to Google it, google it, but sure enough they come up.
• 18:08
  Speaker 4: And it just so happens that on October 22nd 1910, a fire on the bottling line halter protection of the old forester, and mature whiskey ready to be bottled instead was stored in a secondary barrel.
• 18:22
  Speaker 4: And what was a murder was a delightful whiskey and remarkable enough to become an entirely new expression.
• 18:31
  Speaker 4: Oh fine, and so At that time, for the brown form and the 1910 find whiskey represents a specific point no foresters night, nearly 150 year old history when the 1910 fire caused the bottom line shut down.
• 18:53
  Speaker 4: So what they wanted to do?
• 18:56
  Speaker 4: Hello, double barreling was the first such document of this kind and led to this gaining of the name Old Fine Whiskey.
• 19:08
  Speaker 4: In order to re-tribute this in 1910, standard Old Forster has undergone a second barreling and a lightly toasted, heavily charred barrel.
• 19:17
  Speaker 4: But your Old Forster enters a second barrel at 100 proof, just as it did in 1910, said Old Forster master taster Jackie Zeakin at the time.
• 19:27
  Speaker 4: The second barrel is charred nearly to the point of incineration and that is where 00 became the very first time, as far as we know.
• 19:44
  Speaker 2: So did they toast it or did they char it to incineration?
• 19:49
  Speaker 2: That second barrel to match the fire taste.
• 19:54
  Speaker 4: Yeah, pretty much they were trying to reproduce what was going on in the store and everything, and so that's pretty much how it kind of got to be 00.
• 20:07
  Speaker 4: Then you know, then all these distillers, you know, they come up with their own ideas of double oak and double barrel and what they wanted to do and what they want, the taste and the flavors that they wanted to produce and get out of their whiskies.
• 20:24
  Speaker 4: You know, as far as some of them you know, we'll put it in a lightly toasted new barrel or a free choke barrel or those put stays in there that are toasted.
• 20:35
  Speaker 4: You know, yep, but like I said, that was the very first documented double barrel or double oak whiskey that we know of.
• 20:48
  Speaker 2: That's really cool.
• 20:49
  Speaker 2: I love that.
• 20:50
  Speaker 2: I did not know that till we started tonight.
• 20:53
  Speaker 2: The other aspect is Old Forrester is a company that has done a lot of firsts, because they're the first bourbon to bottle.
• 21:05
  Speaker 2: They were the first ever whiskey to put their whiskey in bottles.
• 21:09
  Speaker 2: They were the ones that decided to do it.
• 21:11
  Speaker 2: At the time Everybody was shipping barrels and they would.
• 21:15
  Speaker 2: Then, you know, and then once you, once you were doing the bottles, that led to the bottled in bond act, you know, soon after, because everybody was bottling, but you know they just wanted to make sure everybody was, you know, you know, doing it right now.
• 21:30
  Speaker 2: So what?
• 21:31
  Speaker 2: So let's talk.
• 21:32
  Speaker 2: I haven't had Old Forrester, I mean, and it's been a while I've not visited this brand.
• 21:39
  Speaker 2: I've got the 1910 here I will give you guys I should, oh wait sporting my Old Forrester shirt.
• 21:53
  Speaker 4: You got the Old Forrester shirt you can't have anybody coming in here?
• 21:57
  Speaker 2: No, I don't you can't have anybody coming in here.
• 21:59
  Speaker 2: Oh, it could be Andy, or it could be.
• 22:02
  Speaker 4: CT.
• 22:03
  Speaker 4: I touched somehow, I touched my screen in it and it split off.
• 22:09
  Speaker 2: Leave that.
• 22:09
  Speaker 2: Leave your screen alone.
• 22:11
  Speaker 2: So this whiskey is distilled by myself right.
• 22:17
  Speaker 2: So I'm reading the old fine whiskey, 1910 says this whiskey.
• 22:24
  Speaker 4: Cheers Jennifer, and she just sent us 50 stars.
• 22:27
  Speaker 2: Yes, she did.
• 22:28
  Speaker 2: Thank you, jennifer, for that.
• 22:29
  Speaker 2: Thanks, jennifer.
• 22:30
  Speaker 2: Um, distilled by.
• 22:34
  Speaker 2: This whiskey is distilled by us only and we are responsible for its richness and fine quality.
• 22:39
  Speaker 2: Its elegant flavor is solely due to original finesse developed with care.
• 22:45
  Speaker 2: There is nothing better in the market.
• 22:47
  Speaker 2: George Gavin Brown, founder of Old Forrester, this, this Brown, crafted his own personal Old Forrester from 117 West Street in Louisville Whiskey Row, and this old, fine whiskey is barrel finished using Brown's exact process.
• 23:11
  Speaker 2: So I got a little little card here that should I read a little bit from the card.
• 23:16
  Speaker 2: No, it's too freaking little yeah there goes the car.
• 23:23
  Speaker 4: I'll do a bottle show.
• 23:25
  Speaker 2: You're doing a bottle show.
• 23:26
  Speaker 2: You're not shy, are you?
• 23:29
  Speaker 4: Absolutely not.
• 23:30
  Speaker 4: Somebody got my Old Forrester shirt on.
• 23:34
  Speaker 4: Yes, and I got my Kentucky.
• 23:39
  Speaker 2: I got my Kentucky bourbon.
• 23:40
  Speaker 2: You're not using a Scotchy bourbon.
• 23:42
  Speaker 2: Oh, always clean, karen, you got like.
• 23:46
  Speaker 4: I got those.
• 23:47
  Speaker 4: I got a case of those, but I got a bunch of those, for a lot of these other, this list that will be tasting tonight.
• 23:56
  Speaker 2: Yes, so or actually I can't call them.
• 23:59
  Speaker 4: Just I'll be calling them double.
• 24:03
  Speaker 2: I was so organized tonight I even had a water and I left it upstairs.
• 24:08
  Speaker 2: And then Roxy's like you left the water upstairs and I'm like, yeah, I'll be up in a second and everyone up, so there's not going to be any water tonight.
• 24:15
  Speaker 4: I got prepared, I got my water here.
• 24:16
  Speaker 2: So this Old Forrester 1910 has to be opened, since it's got to be two years opened.
• 24:23
  Speaker 2: So let's see what we got here.
• 24:25
  Speaker 2: Oh Wow, is that mellowed Uncle?
• 24:37
  Speaker 2: It Banana, banana's foster?
• 24:42
  Speaker 2: If I was, I would actually get another pour of that, if so A lot of times.
• 24:50
  Speaker 2: Old Forrester to me is similar to Elijah Craig or some of the Heaven Hill products where the pepper Takes over on the.
• 25:02
  Speaker 2: On the taste.
• 25:03
  Speaker 2: It's too much pepper for me, I don't.
• 25:05
  Speaker 2: I don't mind spice, I don't mind hot whiskies, but I want flavor when it's happening.
• 25:11
  Speaker 2: So sometimes it overpowers it.
• 25:13
  Speaker 2: But on this one, after, after two years of being open and oxidizing in this bottle, man has it mellowed.
• 25:21
  Speaker 2: It is.
• 25:21
  Speaker 2: It is nice.
• 25:23
  Speaker 2: I should.
• 25:24
  Speaker 2: I think I have an Old Forrester 100 down there that actually did really well against the anniversary, right.
• 25:32
  Speaker 2: The 150 anniversary was two years ago, right.
• 25:35
  Speaker 2: Twenty twenty one, right, If I'm not mistaken.
• 25:38
  Speaker 2: I think me and young nose podcast on that, Okay.
• 25:45
  Speaker 2: So in between I want to also talk about I'm going to throw this out here People watching.
• 25:52
  Speaker 4: Well, on the finish it's like banana rent.
• 25:55
  Speaker 4: It's like that banana rents candy.
• 25:58
  Speaker 4: It's just smooth and flavorful.
• 26:01
  Speaker 2: Yeah, just remember how it's, just how I know what Old Forrester that's the spice left in panic.
• 26:08
  Speaker 2: Yeah, I mean, I saw seriously it's one executive bourbon class.
• 26:14
  Speaker 2: Yeah, but I but I got it spanked because I was too good.
• 26:17
  Speaker 2: It was like stop being too good and showing off.
• 26:21
  Speaker 2: But I think Old Forrester is like the only whiskey that I can pick out out of anything.
• 26:26
  Speaker 2: I would have to say even the fact that Taylor finished third in my traveler, behind Weller special reserve.
• 26:37
  Speaker 2: I don't know what that says, blind, but I'm going to tell you All right, so we got the Old Forrester.
• 26:46
  Speaker 2: That that's there.
• 26:47
  Speaker 2: I want to throw this out.
• 26:51
  Speaker 2: There is somebody and I'm going to put this on this podcast because he's catching up a super Nash.
• 26:56
  Speaker 2: He basically, or she, has started listening about three weeks ago and they've listened daily, monday through Friday, all day long, every day, to, and they are on season four, episode 38.
• 27:15
  Speaker 2: They've listened to every podcast.
• 27:18
  Speaker 2: I don't know what they're listening on, but I know every day they listen in order and they're up to season four, 38.
• 27:26
  Speaker 2: But what I'm going to tell you is, when you listen to this podcast and this is this podcast and you're up and you've gone to season five I think this is episode 40.
• 27:38
  Speaker 2: Whatever, no, that you're going to get something.
• 27:42
  Speaker 2: If you let me know on Facebook or YouTube or Instagram or you message me on Facebook, we have a special prize for somebody who basically goes through and listens to.
• 27:55
  Speaker 2: I think by the time you're done, we're going to have will be at.
• 27:59
  Speaker 2: I think today is 347, 348.
• 28:02
  Speaker 2: I think we might be to 350, but, I will say that I'll have something for you when, if you contact me, because I've never had somebody listen to all the episodes, one right after another.
• 28:17
  Speaker 2: This is a dedicated person who loves the scotchy bourbon boys to do this, day in and day out, you know, to listen to us and get you got to give them some a shout out, right?
• 28:28
  Speaker 2: So literally yeah, that's just incredible and it better not be you super Nash.
• 28:34
  Speaker 2: All right, Caravaggio is in the house.
• 28:42
  Speaker 4: Couple of and I'm not going back to the little course.
• 28:47
  Speaker 4: I can, because all of you have have like a little green check once I get through watching them and I can go back and see which ones don't have the green check.
• 29:01
  Speaker 2: I'm going to tell you the makers.
• 29:03
  Speaker 2: Mark, do you got any makers back there?
• 29:07
  Speaker 4: So I poured not, not, not in here.
• 29:11
  Speaker 4: I've got, you know, I got about 30 open models, different, different staying profiles.
• 29:16
  Speaker 4: Yeah, I don't have any.
• 29:18
  Speaker 2: I don't have any in here but I've got the Carmel Mocha bomb and I poured that just to get to wet my whistle and honestly, that is some damn good French oak staved.
• 29:35
  Speaker 2: So the so let's, I'm going to talk about makers, mark, who really got the French oak staved thing going for bourbon right, wouldn't you say?
• 29:49
  Speaker 4: They they really stepped up their game when they started doing this state profile or private select state program and about and doing the different profiles.
• 30:05
  Speaker 4: That is just amazing what they do.
• 30:09
  Speaker 4: The different flavors and combinations there are thousands of different combinations that you can do with those staves and to come up with so many different flavors in that whiskey or bourbon.
• 30:22
  Speaker 4: So it's just amazing.
• 30:25
  Speaker 4: This is.
• 30:26
  Speaker 4: I like it so much as you can tell by pictures of my collection that makers mark is one of my favorites on the show and I've probably got about 30 different open models, all different at one time.
• 30:40
  Speaker 2: Yeah and this one, the Carmel Mocha bomb, which was an OHQ all star collection.
• 30:48
  Speaker 2: It's 110.5.
• 30:50
  Speaker 2: It's July 2021.
• 30:53
  Speaker 2: And it was four season French cura, who they French cuvée, one makers mark 46 and then five roasted French mocha.
• 31:09
  Speaker 2: That's it.
• 31:10
  Speaker 2: So when you're when I'm telling you what the staves are, it's the different toast levels that and the different oaks that they use.
• 31:19
  Speaker 2: So their process, bill Samuel went through the process and ran it through legislature so that this still stayed urban.
• 31:32
  Speaker 2: So it's makers mark re introduced into a Well, they open up the barrel and they drop in Well.
• 31:45
  Speaker 2: I think it's reintroduced into another barrel that basically has the French oak staves all around it, correct?
• 31:53
  Speaker 2: Isn't that what it?
• 31:53
  Speaker 2: What?
• 31:54
  Speaker 2: Or is it the barrel that the makers mark made aged and then they have little sections and slots when they open up that barrel to drop in French oak staves, however many?
• 32:07
  Speaker 4: different combinations they want.
• 32:08
  Speaker 4: Staves have little holes drilled in and so they connect them.
• 32:16
  Speaker 4: You know, I don't know what kind of string or whatever, but they lower them into the barrel.
• 32:23
  Speaker 2: Right, so it's the same barrel.
• 32:26
  Speaker 2: That's what.
• 32:27
  Speaker 2: That's what Walker says in yes.
• 32:28
  Speaker 2: The barrel.
• 32:29
  Speaker 4: Yeah.
• 32:30
  Speaker 2: So you get to see it on the tour.
• 32:33
  Speaker 4: It's not another barrel.
• 32:35
  Speaker 2: It's the same barrel.
• 32:36
  Speaker 4: Didn't they close the barrel back up and put it in their special controlled environment warehouse and then it put it back into the controlled environment warehouse for anywhere from what?
• 32:47
  Speaker 4: Six to eight months, I believe it is.
• 32:50
  Speaker 4: Yes.
• 32:50
  Speaker 4: And that's all.
• 32:51
  Speaker 4: They stay in there for.
• 32:53
  Speaker 2: Yeah, and it changes the makers mark Plus.
• 32:57
  Speaker 2: This is a way that makers mark releases barrel strength bourbon.
• 33:02
  Speaker 2: You know they do have cast strength makers mark.
• 33:07
  Speaker 2: They've got makers mark for forever.
• 33:10
  Speaker 2: Now that is one really cool company.
• 33:12
  Speaker 2: The mash bills always the same, the distillation is always the same and the entry level and everything into the barrel is always the same.
• 33:21
  Speaker 2: They produce a crap ton of makers mark.
• 33:23
  Speaker 2: Makers mark is delicious, there's no doubt about it.
• 33:26
  Speaker 2: But what they've done to evolve into the whiskey, you know and you know the whiskey market of specialty whiskies has been amazing.
• 33:39
  Speaker 2: Now they had seller age this year, which you know it was really difficult to get.
• 33:45
  Speaker 2: So they've got like the first bottle that was like almost unattainable.
• 33:51
  Speaker 2: So we'll have to see it.
• 33:53
  Speaker 2: Basically was the first, what would, what would, how?
• 34:00
  Speaker 2: It was, I believe, 12 years old, correct.
• 34:02
  Speaker 2: I mean, it is the first aged makers mark to hit to mark the market and it was delicious, there's no doubt.
• 34:09
  Speaker 2: We got to taste that Kentucky Bourbon Festival.
• 34:12
  Speaker 2: I was very happy to be able to taste it and, although we never make it more accelerate.
• 34:21
  Speaker 2: Yeah, we'll work harder next year to be able to get that you know you did.
• 34:26
  Speaker 2: How much?
• 34:29
  Speaker 2: What just out of it?
• 34:31
  Speaker 2: What, what, what, what did it cost you as far as you trade?
• 34:36
  Speaker 4: Yeah, I trade a board.
• 34:38
  Speaker 2: Okay, you do a lot more.
• 34:44
  Speaker 2: You know I talk to you and you're working.
• 34:47
  Speaker 2: I don't know where you find time to trade, I just don't.
• 34:50
  Speaker 2: It's like it's like.
• 34:54
  Speaker 4: It's like just out of a.
• 34:56
  Speaker 4: You know I run it.
• 35:01
  Speaker 4: I run into people that are bourbon and whiskey enthusiasts all the time.
• 35:06
  Speaker 4: It's just like today, my dentist, you know she's not in the bourbon but her husband is.
• 35:15
  Speaker 4: He now has our car and could be watching us tonight.
• 35:20
  Speaker 4: I don't know.
• 35:21
  Speaker 2: So here's a question.
• 35:23
  Speaker 4: Supernish.
• 35:24
  Speaker 2: I didn't think for one second that we'd cover this, but becoming a Scotchy bourbon boy has that given you better access to bourbon than you had before you were a Scotchy bourbon boy?
• 35:39
  Speaker 4: Yeah, absolutely Okay.
• 35:41
  Speaker 4: Oh, it's just like I didn't tell you, but a big shout out to Major Discount Beverage here in Anderson.
• 35:53
  Speaker 4: She just released her Weller foolproof this week or no, I take that back.
• 36:03
  Speaker 4: It was just released last Friday.
• 36:07
  Speaker 4: Yeah, released on last Friday, where she did a barrel pick.
• 36:14
  Speaker 4: Weller, foolproof barrel pick.
• 36:16
  Speaker 2: Did you get?
• 36:16
  Speaker 4: one.
• 36:16
  Speaker 4: I actually got three.
• 36:19
  Speaker 4: It was one bottle per person, but you know, I called up my little brother and when do you have to when, the, when the?
• 36:31
  Speaker 2: when the shit, do you have time for this?
• 36:33
  Speaker 2: I mean, anyways, it doesn't matter.
• 36:36
  Speaker 2: My question is is what did it taste like?
• 36:40
  Speaker 2: Is it on a higher level of foolproof, Like I know you're?
• 36:45
  Speaker 4: I don't know.
• 36:47
  Speaker 4: I had no open, not the first one, because they all three went in the vault, because I actually I actually have another Weller foolproof bottle pick, store pick.
• 36:58
  Speaker 4: That's on the shelf now.
• 37:02
  Speaker 2: I still.
• 37:03
  Speaker 2: Those 15 15 year knob Creek picks that you got from the store were freaking amazing.
• 37:11
  Speaker 2: Some of the best bourbon I ever tasted, that's for sure.
• 37:15
  Speaker 4: All right.
• 37:15
  Speaker 4: So what do you?
• 37:16
  Speaker 4: Got back there?
• 37:17
  Speaker 4: That's like you know, I like sending up.
• 37:19
  Speaker 4: You know, our friend Randy cross that weller foolproof store pick.
• 37:27
  Speaker 2: Well, let's go.
• 37:29
  Speaker 2: Yeah, let's go forward, because this is going to last a little bit.
• 37:33
  Speaker 2: So you've gotten the old Forester, so let's do the old jet.
• 37:38
  Speaker 2: So what do you got there, is you got old jet?
• 37:41
  Speaker 2: I've got, absolutely I've got.
• 37:44
  Speaker 2: So this one is this one is nearly family distillery distillate, and they started the old jet brothers and they finished.
• 37:58
  Speaker 2: They did a bunch of finishing barrels and, yep, new toasted French oak.
• 38:03
  Speaker 2: I told you you had that, this is this barrel?
• 38:07
  Speaker 2: This is the one.
• 38:07
  Speaker 2: So Supernash Roxy and myself went down the in the wintertime after the, after the Christmas party, and we saw Rebecca there and we got to drill into this barrel and she it wasn't.
• 38:25
  Speaker 2: It wasn't.
• 38:26
  Speaker 2: It was like, yeah, it was maturing and it wasn't after, like we had been in the Rick house and it was just sitting there and as we were walking out, knowing out, yeah, as as Rebecca was walking by, she's like you got to taste this one and she drills into this one and that thing I got.
• 38:44
  Speaker 2: So I got to taste this out, that French oak barrel.
• 38:48
  Speaker 2: So this is finished in new toasted French oak.
• 38:53
  Speaker 2: So they have a toasted French oak barrel that they put it in.
• 38:57
  Speaker 2: So this particular bourbon went into a French oak barrel and I don't know what it is, but my favorite finish of staves, which would be in Makersmark, and my finish in my bourbon of the year, which was Alan Bishops, william Dalton, with three French oak staves that Steve, stephen, being brought up from Limestone Branch, luxco, what you know what, stephen and they dropped them in a barrel.
• 39:30
  Speaker 2: Now what's really cool is on March 8th we're going back down to the spirits of French lick to do that barrel pick and a new barrel pick for everybody out there and we've got two barrels that Alan dropped French oak staves in Plus.
• 39:47
  Speaker 2: We're going to pick from a couple of the other the Lee Sinclair and Maddie Gladden will have a couple more to choose from, but I'm going to say that I'm going to be going with the French oak stave stuff that he has.
• 40:01
  Speaker 2: So it's going to be amazing.
• 40:02
  Speaker 2: So we're going to be doing that.
• 40:03
  Speaker 2: But this one here, when we tasted this, all I got to say is I'm going to tonight, when I'm done, I'm putting up a YouTube short and a Facebook reel with Rebecca drilling this barrel and letting us sample it.
• 40:21
  Speaker 2: So I'm going to put a little bit in my glass of old Jet Brothers French oak finished bourbon.
• 40:32
  Speaker 2: And this is when you take bourbon and you put it into French oak, what does it do?
• 40:38
  Speaker 2: The question is, this is pot stilled.
• 40:41
  Speaker 2: My bourbon of the year was pot still with the French oak staves from and it was a weeder.
• 40:47
  Speaker 2: Now this isn't a weeder, but whatever French oak does as a finishing agent is is tiny's wheelhouse.
• 40:58
  Speaker 2: I mean, it just comes down to you.
• 41:00
  Speaker 2: I love it.
• 41:02
  Speaker 2: I love French oak and what it does to whiskey God, even just smelling it, the vanilla, the fruitiness is always have.
• 41:15
  Speaker 2: You know, this is pot stilled, so there's some fruitiness, right, mm?
• 41:21
  Speaker 4: hmm, now cherry vanilla ice cream.
• 41:28
  Speaker 2: It's been open a while, and and I'll have to say, royce, damn good job, rebecca, damn good job.
• 41:36
  Speaker 2: This mellowness of this is, you're right, cherry vanilla ice cream, it's not cherry vanilla coke.
• 41:43
  Speaker 2: And for the proof that this is, I mean, they serve it up at Barrelproof.
• 41:48
  Speaker 2: So we are talking about um 106.5.
• 41:53
  Speaker 2: 106.5.
• 41:55
  Speaker 2: I mean, come on for 106.5.
• 41:58
  Speaker 2: The, the, the, it's creamy.
• 42:02
  Speaker 4: Yeah, this was a four year old high ride bourbon and it was double barrel for 14 months and new toasted French oak barrels at 100, and the proof was 106.5.
• 42:16
  Speaker 4: Once they bottled it, Are you done?
• 42:22
  Speaker 2: Is there going to be a long blend?
• 42:23
  Speaker 4: Okay, I was actually just looking a little bit, you know, I could jump.
• 42:29
  Speaker 2: I'm going to tell you out that barrel.
• 42:32
  Speaker 4: I remember this the old Jet Brothers bourbon distilling company.
• 42:39
  Speaker 4: You know where it started at and how this brand came back about.
• 42:46
  Speaker 2: Thank you, Brad Bonds.
• 42:47
  Speaker 2: I mean, it's just like when they were bringing back, because on the edge of Royce and Rebecca's property was the old jet distilling this, this old jet distillery.
• 43:04
  Speaker 2: So they went out there and they actually did a reel with Brad, Rebecca I don't think Rebecca, but Brad and Royce and I forget who else but they were out there and they tasted an actual old jet bottle that Brad had found and gotten them and this was their goal.
• 43:30
  Speaker 2: It's in their distillery right now.
• 43:32
  Speaker 2: But once again, French oak finished Delicious.
• 43:38
  Speaker 2: So there's so many ways.
• 43:41
  Speaker 2: Let's go into the details.
• 43:43
  Speaker 2: So next one we're going to do is the chicken cock double oak.
• 43:48
  Speaker 2: Cheers to Greg Schneider.
• 43:50
  Speaker 2: Hey, Leland, it's good to see you.
• 43:52
  Speaker 2: It's good to see you.
• 43:53
  Speaker 2: Thanks for coming in.
• 43:54
  Speaker 2: And I agree, old Jet, some of their different barrel finishes are amazing.
• 44:02
  Speaker 4: James.
• 44:02
  Speaker 4: And then but if I'm not mistaken, they have about eight different finishes out right now.
• 44:09
  Speaker 4: I didn't print that page out.
• 44:13
  Speaker 2: It might be yes, I think it was, but they have about eight different finishes out.
• 44:18
  Speaker 2: And then there was the pick that came from a revival vintage bottle shop in spirits, which me and so CT and I were doing the same thing.
• 44:29
  Speaker 4: We actually did a barrel pick and it was finished in a sautern.
• 44:37
  Speaker 2: So the actual collection has a sautine barrel.
• 44:41
  Speaker 2: So I'll teen barrel finish.
• 44:44
  Speaker 2: And then also they did a barrel pick, a single barrel pick for it, out of the salt for revival which I have both of the.
• 44:56
  Speaker 2: I have both of them, so it's kind of cool.
• 45:02
  Speaker 4: But next one is chicken cock.
• 45:05
  Speaker 2: So this is a different.
• 45:06
  Speaker 2: So this is a different use of oak barrels the double oak, so initially the grain and barrel spirits.
• 45:19
  Speaker 4: Yes, they came across some done by the distiller, very good friend of ours, greg Snyder, and it's proof was released.
• 45:31
  Speaker 4: It was March 2023 and proof is 92.
• 45:35
  Speaker 4: Proof Age is eight years.
• 45:38
  Speaker 4: It's actually about a seven year old whiskey, finished in new barrels for about 18 additional months that we know of.
• 45:49
  Speaker 2: Right, except for it's seven year old whiskey it's.
• 45:53
  Speaker 2: It's whiskey that was bourbon, that was aged in used barrels based off of because of the barrel shortage.
• 46:01
  Speaker 2: When Greg got ahold of that whiskey, he was like we will make this whiskey work.
• 46:08
  Speaker 2: And so it's the reverse osmosis thing that I like to call.
• 46:12
  Speaker 2: It's like you're aging it in a used bourbon barrel but then you're then putting it into a brand new oak, charred oak barrel.
• 46:25
  Speaker 2: To what would you say to make it so that it's fantastic.
• 46:35
  Speaker 2: And this is another way double oaking.
• 46:39
  Speaker 2: I love now if you over oak something by leaving it in a barrel too long.
• 46:46
  Speaker 2: I think that whiskey, when it gets into 2030, the oak starts to come through a lot of the times.
• 46:53
  Speaker 2: But it also is a chemical reaction of being in the barrel so long and the whiskey interacting with all those wood chemicals that it creates a certain type of oaky flavor.
• 47:09
  Speaker 4: But, but, it starts to get like dry leathery.
• 47:15
  Speaker 2: Yes, and some people love that, there's no doubt.
• 47:17
  Speaker 2: But but this is, this is different.
• 47:20
  Speaker 2: This is, for whatever reason, when you take a well aged whiskey and then you put it into another oak barrel and you let it be in there for months not years or a year right around there, it does something to the whiskey.
• 47:40
  Speaker 2: That's different.
• 47:41
  Speaker 2: It seems to that aged whiskey seems to pull the wood sugars out more and the toasting out more, but doesn't pull out those bitter tannins.
• 47:52
  Speaker 2: You know, because the the whiskey going into the new barrel is a lot different than the whiskey going into it's.
• 48:01
  Speaker 2: It's already changed, it's already done an osmosis kind of thing and it's an alchemist kind of thing.
• 48:07
  Speaker 2: And now you put it into the barrel, it does a way different thing than putting new make into a barrel, and this is something is my wheelhouse.
• 48:18
  Speaker 4: They only toasted these, toasted, these barrels, and they didn't.
• 48:23
  Speaker 4: They didn't char, and it may be like a char, one toasted and then charred, charred them to a level one.
• 48:32
  Speaker 2: Well, I'll tell you, because I'm sure it's right here I'm going to tell you it's a char, because I get the smokiness on.
• 48:40
  Speaker 4: Yeah, it's, yeah, but it's only a level one char.
• 48:44
  Speaker 2: Okay, I'll go with that.
• 48:46
  Speaker 2: I'm looking somewhere in here.
• 48:49
  Speaker 2: Oh, they went on the ground, not on the bottle.
• 48:56
  Speaker 2: What Not on the bottle?
• 48:58
  Speaker 2: Not on the back?
• 49:00
  Speaker 4: No, I'm pretty positive that he told us, when we're talking about it, that they toasted the barrels and then charred them to a level one.
• 49:11
  Speaker 2: Okay, so.
• 49:13
  Speaker 2: So so far we've done the old forester, where they've really incinerated the second barrel because they wanted to match the fire from 1910.
• 49:24
  Speaker 2: Then we're talking about Maker's Mark, where they took that secondary barrel and they dropped the staves in.
• 49:33
  Speaker 4: Now we're talking about taking yeah, and, and Maker's Mark, they just toasted those staves, right and they're all different woods, they're combinations of different, not wood, but different oaks.
• 49:46
  Speaker 4: You know, there's the, the cuvée, there's the you know, those staves weren't charred, they were just toasted to a level, you know, to a level just enough to to bring the tank.
• 50:01
  Speaker 2: But this definitely the double oak chicken cock has that whiskey drinking thing it's.
• 50:11
  Speaker 2: It's not so much bourbon, it still doesn't come across so much bourbon.
• 50:16
  Speaker 2: It's got a sweeter, it's got a charry taste, but it's still delicious.
• 50:24
  Speaker 2: So most of barley in there, just I want yeah, yeah, I want to go into buzzards roost now.
• 50:38
  Speaker 2: Buzzards roost, uh, we, we had uh Jason on and I'm pretty sure, but buzzards roost is doing something really unique.
• 50:52
  Speaker 2: So they finish, they take MGP juice that's AIDS.
• 51:02
  Speaker 2: They bring it and they stick it in brand new French oak barrels.
• 51:08
  Speaker 2: Okay, that's what they did, and they do a French oak finish, but that French oak finish of those brand new oak barrels is like eight months.
• 51:19
  Speaker 2: So now you've got a slightly used oak barrel and they basically did this American whiskey, which then they took their bourbon and then put it in those slightly used oak barrels.
• 51:41
  Speaker 2: So it was just like the most unique thing talking about it.
• 51:49
  Speaker 2: And then it's funny because I've got my buzzer's roost Glen Cannon.
• 51:53
  Speaker 4: Cheers Sandy and cheers Christie, we got.
• 51:57
  Speaker 2: Sandy Bupio.
• 51:57
  Speaker 2: We got Sandy no.
• 52:00
  Speaker 2: Yeah, sandy's watching.
• 52:01
  Speaker 2: All right, it's good to see Sandy on Facebook, that's for sure.
• 52:08
  Speaker 2: So this particular one, this American whiskey, is technically, in my mind, bourbon, but it's not because it's being put into a used, eight month used bourbon barrel that was used to put bourbon in initially.
• 52:29
  Speaker 2: So they use it as a finishing barrel and then they use it as a brand new finishing barrel.
• 52:35
  Speaker 2: And they use it as a used finishing barrel but it's whiskey because it was a used finishing barrel.
• 52:44
  Speaker 2: But the smoothness of this American whiskey so everybody loves bourbon, right, and buzzer's roost does their char one.
• 52:53
  Speaker 2: They do have really light char bourbon.
• 52:56
  Speaker 2: I love what buzzer's roost is doing and their contract is stilling at MGP.
• 53:02
  Speaker 2: But this American whiskey is on a level of.
• 53:08
  Speaker 2: So when you do something, the goal is to make everything happen.
• 53:16
  Speaker 2: Become one right, wouldn't you say?
• 53:19
  Speaker 2: Ash.
• 53:23
  Speaker 4: Yeah, that was a pretty cool podcast of the night when he was on.
• 53:27
  Speaker 2: I'm going to info it and so cool things that he's doing, what he pulls out in this American whiskey that I would suggest everybody get because it's honey.
• 53:41
  Speaker 2: But I'm going to tell you you don't.
• 53:45
  Speaker 2: So a lot of times, a lot of bourbons, a lot of finished bourbons.
• 53:50
  Speaker 2: When you taste them, everything separates and you could taste all the different flavors and it's complex.
• 54:01
  Speaker 2: But this is a special whiskey.
• 54:04
  Speaker 2: This American whiskey doesn't separate, it becomes one with everything.
• 54:10
  Speaker 2: And they did that using Double oaking their MGP and taking that barrel and double oaking their actual.
• 54:31
  Speaker 2: You know what he me?
• 54:32
  Speaker 2: It's just, it's unbelievable.
• 54:34
  Speaker 2: It's lighter, double oaking.
• 54:40
  Speaker 2: But it makes everything work, like this beautiful thing, beautiful symphony.
• 54:48
  Speaker 4: Pretty sure the other night he was talking about that.
• 54:52
  Speaker 4: They only tested their barrels once when, when they put rebarrel it they were only just toasting the barrels to, he said why burn you know all everything away?
• 55:05
  Speaker 4: You know, yeah, so there's back out of the barrel.
• 55:10
  Speaker 2: Right, so we got to go through a couple more already.
• 55:13
  Speaker 4: Haze the whiskey, you know, in a chart chart barrel.
• 55:16
  Speaker 4: You know, when you go to refinish it, you know why, just you know, that's why we just toast it.
• 55:21
  Speaker 4: And all he said, you know, we just want to bring the flavors and the sugars out.
• 55:27
  Speaker 4: You know, and that's why they just toasted it.
• 55:30
  Speaker 2: Yeah.
• 55:31
  Speaker 4: If I remember correctly, yeah, you're right.
• 55:35
  Speaker 2: No, yeah, so, so we could go.
• 55:38
  Speaker 2: You've got pure list right.
• 55:40
  Speaker 2: So we got pure list double o.
• 55:43
  Speaker 2: But did you get?
• 55:44
  Speaker 2: Were you with us when we got this little double o?
• 55:47
  Speaker 2: Yeah, you were there.
• 55:49
  Speaker 2: Do you got that?
• 55:52
  Speaker 4: I got it.
• 55:53
  Speaker 2: I can bring it running.
• 55:55
  Speaker 2: Get this, because this is something special.
• 55:58
  Speaker 4: I'll be right back.
• 56:01
  Speaker 2: So pure list is doing a double o, and pure list as it's evolved and gotten older and I've gotten to meet the people there that make the whiskey their whiskey and what they're doing is quite good, but they do these little special things and from a podcast standpoint, 125 milliliters, no 200 milliliters bottle is what I wish everything was that I'm going to.
• 56:39
  Speaker 2: I mean so as a podcaster.
• 56:42
  Speaker 2: You get 750 milliliters out of the bottle, right, and it's too much.
• 56:51
  Speaker 4: I didn't realize that this was, this was the double o.
• 56:53
  Speaker 4: I'm not forgetting this bottle, but it's only says single barrel whiskey on the front of it and it's been setting up there the whole time.
• 57:02
  Speaker 4: But then on the back of it is like double oak one.
• 57:06
  Speaker 2: But I told you to buy it because this was double oak and a 200 milliliter and it was a special release, so they had sold out of the 750.
• 57:20
  Speaker 2: But guys like I've, we've got the 200 milliliter, I'm like hell, yeah, it's a podcast, and so this one, as I've opened this, you're just cracking it.
• 57:32
  Speaker 2: But I'm telling you, nash, this is some special shit.
• 57:36
  Speaker 2: Yeah, I've got them both right there too.
• 57:40
  Speaker 4: This is the double.
• 57:41
  Speaker 4: This is like a small batch double oak.
• 57:45
  Speaker 4: This is the single barrel.
• 57:47
  Speaker 2: And the single barrel, double oak, is 130.8 proof.
• 57:53
  Speaker 2: What is the?
• 57:54
  Speaker 2: What is the double barrel?
• 57:56
  Speaker 2: Let's see my double barrel right here, courtesy of Super Nash, because I love you, man.
• 58:01
  Speaker 2: Yeah, one one, oh seven point nine.
• 58:04
  Speaker 2: Yep.
• 58:08
  Speaker 2: So I got a one oh seven point nine.
• 58:10
  Speaker 2: Two, and I love I mean honestly, the pure list.
• 58:17
  Speaker 2: One oh seven point nine was in second place behind the spirit of French, like that year.
• 58:24
  Speaker 2: This is amazing.
• 58:28
  Speaker 2: So double oaking, for whatever reason it does, whether it's French oak or white oak, and you leave it in there for that eight months, with that whiskey that's already been aged, does something.
• 58:45
  Speaker 2: Now, as Alan Bishop says, what is smooth.
• 58:49
  Speaker 2: Smooth is the perfect blend of all the flavors and the spices, whether it be jalapeno, whether it be pepper, whether it be you know those, those hard spices that make whiskey burn.
• 59:13
  Speaker 2: But when you get it, double oak.
• 59:17
  Speaker 2: It seems to make a blend that there's enough of the pepper or enough of the.
• 59:26
  Speaker 2: You know that that hotness, the cinnamon, or whatever you know here was, is notorious for cinnamon.
• 59:37
  Speaker 4: I got a lot of fun on the nose.
• 59:39
  Speaker 4: I love that dark color.
• 59:45
  Speaker 2: God, it's so good, you get the cinnamon, but you don't get the cinnamon burn.
• 59:56
  Speaker 4: That's a good mahogany color.
• 59:58
  Speaker 2: Oh yeah, it's beautiful.
• 59:59
  Speaker 2: That is a.
• 1:00:01
  Speaker 2: That is a special single barrel at 113 proof, and then you, you taste it and you pick up the.
• 1:00:10
  Speaker 2: So I've always picked up in in peerless, a ton of cinnamon.
• 1:00:15
  Speaker 2: So if there's too much cinnamon for me, I like caramels and chocolates, vanilla's, but you start to get into too much cinnamon Not that I don't like it, but I'm not going to want to go towards it.
• 1:00:32
  Speaker 4: But this mix is it's some dark cherry on the back.
• 1:00:38
  Speaker 2: Yep, cherry cinnamon and vanilla.
• 1:00:41
  Speaker 2: The spices 100% cinnamon.
• 1:00:44
  Speaker 2: Yeah, it starts out at the back of your throat, mild, but because of how this is double out, it never goes too far.
• 1:00:56
  Speaker 2: And then it goes back to those candy cherries.
• 1:01:02
  Speaker 2: The candy cherries like in Brandy, like a Brandy cherry, like that they've been soaked, right.
• 1:01:09
  Speaker 4: Exactly.
• 1:01:10
  Speaker 2: Yeah, like a brandy cherry, I mean, come on, people, that's some fantastic whiskey and it's double out again.
• 1:01:19
  Speaker 4: I can't believe that little bottle has been sitting on the very top shelf up there To do with my little cannery and everything else that shelf at the very top, you know I can only get certain size bottles up there.
• 1:01:35
  Speaker 2: You know what's crazy is.
• 1:01:36
  Speaker 2: You need to talk to me more because that bottle would have been gone.
• 1:01:40
  Speaker 2: You know I got two of them.
• 1:01:44
  Speaker 2: I know you did.
• 1:01:45
  Speaker 4: I got a backup.
• 1:01:47
  Speaker 2: Oh, it's Brandy cherries.
• 1:01:49
  Speaker 2: I even think this, this, this, right here, I'm going to bring to Alan on the pick.
• 1:01:54
  Speaker 2: I think that he would love that that's right in his wheelhouse.
• 1:02:01
  Speaker 4: No, I just figured out how I'm going to make the barrel pick.
• 1:02:04
  Speaker 4: He's got to do the dentist appointment on Thursday and she's already told me that she can take off Friday and make it a long weekend.
• 1:02:18
  Speaker 4: So we're making a long weekend to Kentucky For the barrel pick.
• 1:02:25
  Speaker 2: She's invited, of course.
• 1:02:29
  Speaker 2: You know.
• 1:02:29
  Speaker 2: I know I love Sherry.
• 1:02:31
  Speaker 2: She should know that I do yeah.
• 1:02:39
  Speaker 4: I know why you love her.
• 1:02:41
  Speaker 2: I love her because she's awesome.
• 1:02:42
  Speaker 2: She keeps my my favorite whiskey podcaster under control.
• 1:02:48
  Speaker 2: There you go.
• 1:02:50
  Speaker 2: That, sherry, is a necessity in your life, so I'm going to go real quick.
• 1:02:56
  Speaker 4: Hey, I will drink to that.
• 1:03:02
  Speaker 2: So what do you got there that I don't got?
• 1:03:08
  Speaker 4: Got that.
• 1:03:09
  Speaker 2: What is that?
• 1:03:10
  Speaker 2: What is that?
• 1:03:12
  Speaker 2: I got that.
• 1:03:13
  Speaker 2: There it is Double barrel blend, and because of you, I've got that too.
• 1:03:23
  Speaker 4: You said you were out.
• 1:03:25
  Speaker 2: No, I did.
• 1:03:26
  Speaker 2: I found it last night Good.
• 1:03:29
  Speaker 2: So anyways, let me just go into the dark arts real quick.
• 1:03:34
  Speaker 2: Macaulay Mitten is.
• 1:03:39
  Speaker 4: I fell on this one because when I went to order, I told you?
• 1:03:44
  Speaker 2: Really, aaron told you they were sold out, or did you go on sale box?
• 1:03:51
  Speaker 4: I went to the box.
• 1:03:52
  Speaker 2: Go to Aaron, it's not sold out.
• 1:03:54
  Speaker 2: Aaron Rothke, happy hour liquor.
• 1:03:58
  Speaker 2: Shout out to Aaron the one, the one person and liquor store that can advertise on the Scotchy bourbon boys, because he is 100% legit.
• 1:04:14
  Speaker 2: You order from Aaron, you will get your whiskey.
• 1:04:18
  Speaker 2: I've been to happy hour liquor in Lexington and if he could ship to you, he'll ship to you.
• 1:04:25
  Speaker 2: So cheers to yeah.
• 1:04:29
  Speaker 2: So I've got dark arts by Macaulay Mitten.
• 1:04:32
  Speaker 2: Macaulay was at wilderness trail.
• 1:04:36
  Speaker 2: Everybody knew his talent and he started his own it's dark arts whiskey house in Lexington, kentucky.
• 1:04:44
  Speaker 2: If you get a chance, you need to get there, because this here oh my gosh, oh my God, yeah, oh my God, this I got to get.
• 1:04:55
  Speaker 2: My glasses are on the ground.
• 1:04:58
  Speaker 2: Let me hold on, let me take my headphones off.
• 1:05:02
  Speaker 4: Collie has got a palette that is super amazing.
• 1:05:08
  Speaker 4: It's in he now with his barrel picking ability, then you, then you combine that with him taking all that and then aging it to perfection and bottling it at his leisure, and so he knows it's right and bottling it and this is what you get.
• 1:05:39
  Speaker 4: And he's got already got like what, four different ones now for five On the market.
• 1:05:47
  Speaker 4: Five, he's got five that's out now, right.
• 1:05:50
  Speaker 4: Well, I've got three.
• 1:05:53
  Speaker 4: I think it's about.
• 1:05:54
  Speaker 4: He's got about five per bottle of bottlings that that's out on the market right now.
• 1:06:00
  Speaker 2: Well, because when we went there I even bought his ride.
• 1:06:04
  Speaker 2: Yeah, I trust Macaulay's palette Collie's palette is, so there's a lot of people in whiskey that do whiskey, but Macaulay is the perfect blend of.
• 1:06:21
  Speaker 2: He loves wine, he loves steak, he loves just the finer things in life.
• 1:06:29
  Speaker 2: So when it comes to whiskey, he loves the finer whiskies, and this particular bottle that he has right here that I was able to pick up, it's straight bourbon whiskey, it's MGP, finished with toasted Jupy Lee's Fleur French oak staves.
• 1:06:49
  Speaker 2: That Jupy Lee's Fleur is a fucking God damn forest in France.
• 1:06:57
  Speaker 2: So when they say French oak staves, nobody ever depicts which forest they're coming from in France.
• 1:07:06
  Speaker 4: But but Macaulay learned from Macaulay, yeah, yeah.
• 1:07:11
  Speaker 2: While we were there.
• 1:07:12
  Speaker 2: He knows what forests and the tastes that come to the forest.
• 1:07:18
  Speaker 2: So he's got this and that's why it's the dark arts, because you're talking about taking whiskey to high end wine levels high, high end wine levels and if you're looking for something special, you're looking for something different.
• 1:07:41
  Speaker 2: Macaulay's your guy on this and, once again, oh, it's just so much sweet and toast and I so finished in French oak, which this is, but it's finished in that forest.
• 1:08:00
  Speaker 2: French oak, it's on a level.
• 1:08:05
  Speaker 2: So MGP.
• 1:08:12
  Speaker 2: MGP, seriously, is a column still distill it.
• 1:08:17
  Speaker 2: But what Macaulay is putting out here with these Exquisite French oak finish and we got to taste some stuff that you know.
• 1:08:30
  Speaker 2: We Seriously Nash, we were a ballers, right, we were ballers, yeah, yeah, and that was it.
• 1:08:43
  Speaker 2: That's because you let us taste that, because we knew good whiskey and he was producing good whiskey.
• 1:08:50
  Speaker 2: So if you come across dark arts, I don't care what it is, it's something special, I'd suggest you get it All right.
• 1:09:03
  Speaker 2: Damn I.
• 1:09:14
  Speaker 2: Knew I would be like this seriously.
• 1:09:17
  Speaker 2: Goal is To load up the podcast in a couple minutes.
• 1:09:24
  Speaker 2: What we've got it.
• 1:09:27
  Speaker 2: We've got Parker's heritage.
• 1:09:29
  Speaker 2: So what do we got?
• 1:09:30
  Speaker 2: Do we miss anything?
• 1:09:32
  Speaker 2: Oh yeah, no, we'll do double oak and finish with part Parker's heritage.
• 1:09:40
  Speaker 2: Yeah, but I will in the meantime give a shout out to a mean car at Old Louisville.
• 1:09:54
  Speaker 2: This particular bottle is finished in French oak.
• 1:09:58
  Speaker 2: So let me just tell you what the the batch is.
• 1:10:02
  Speaker 2: It's the or the barrel.
• 1:10:05
  Speaker 2: The barrel is tiny.
• 1:10:06
  Speaker 2: It's a hundred and twenty three proof and the bottle is one of one I Don't I'm cheering to.
• 1:10:19
  Speaker 2: I mean, this was some fantastic whiskey.
• 1:10:23
  Speaker 2: He bottled it from the barrel and I appreciate what he did.
• 1:10:27
  Speaker 2: And old Louisville is Got some.
• 1:10:32
  Speaker 2: He's got some good ideas.
• 1:10:35
  Speaker 2: Started out as a liquor store owner and then now is Purchasing barrels and doing blends.
• 1:10:44
  Speaker 2: We got Ct and Burlhead got.
• 1:10:48
  Speaker 2: We got to go down there along with Christie Atkinson and have a good time there.
• 1:10:54
  Speaker 2: He brought in some friends.
• 1:10:56
  Speaker 2: It was a wonderful time.
• 1:10:58
  Speaker 2: There's no doubt about it.
• 1:10:59
  Speaker 2: And this is a special bottle.
• 1:11:01
  Speaker 2: Not gonna open it tonight because it's a special bottle, because it's tiny's barrel.
• 1:11:12
  Speaker 4: All right, that's pretty cool.
• 1:11:14
  Speaker 2: Yeah, it is.
• 1:11:15
  Speaker 2: Um, so we're down to double oak.
• 1:11:19
  Speaker 2: Pull that around wood for double oak is by far my shelf.
• 1:11:26
  Speaker 2: Her, this is on the shelf always.
• 1:11:30
  Speaker 2: Now a lot of people show everywhere it's like 5299.
• 1:11:38
  Speaker 2: Yep, there you go.
• 1:11:40
  Speaker 2: And then, just so you know, this is Walker's special Blackjack liquor batch number two that he brought to me.
• 1:11:51
  Speaker 2: That it was too much.
• 1:11:53
  Speaker 2: What really?
• 1:11:55
  Speaker 2: Yes, and it was too much for him, so he sent it my way, and it's not too much for me because, once again, tiny loves double oak and here we go.
• 1:12:06
  Speaker 4: Look, I just gotta show you what's that Dust on this bottle?
• 1:12:16
  Speaker 2: You haven't been in it for a while.
• 1:12:18
  Speaker 4: I hadn't been in it for a while, but it's so good sometimes.
• 1:12:25
  Speaker 2: But there's a little bit of dust on the bottle so we did, we've done, and the next batch is gonna be wood for double oak, bourbon bear, bourbon balls, that's the next, that's the next batch batch oh my god, it's buttery.
• 1:12:45
  Speaker 2: It's and it's carmely and it's butterscotch.
• 1:12:49
  Speaker 4: I was about to say butterscotch, oh my god.
• 1:12:54
  Speaker 2: So I think honestly that.
• 1:13:03
  Speaker 4: What further.
• 1:13:04
  Speaker 2: What for time been open?
• 1:13:06
  Speaker 4: for a while.
• 1:13:07
  Speaker 2: Woodford Reserve double oak is the Shelf her Every year.
• 1:13:14
  Speaker 2: So people wait in line for Buffalo trace, they wait in line for all the limited releases, while Woodford double oak sits on the shelf 5299 and you could buy it anytime you want, and it is by far.
• 1:13:33
  Speaker 2: Woodford is not my favorite by I.
• 1:13:38
  Speaker 2: Woodford Reserve as a bar tender's thing.
• 1:13:45
  Speaker 2: You know that it's, it's on the bars, but I'll drink Jim beam before I'll drink Woodford Reserve.
• 1:13:52
  Speaker 4: But Woodford's reserve double oak takes bourbon to another level the nose and the taste are totally different on this, because I was smelling butterfinger and Chocolate and then all of a sudden, when I tasted it here, cherry.
• 1:14:16
  Speaker 4: And then all of a sudden I look over and it's like Walker's like ha ha, cherry bomb.
• 1:14:23
  Speaker 2: Oh my gosh, yeah, it's just this is cherry, but it's also butterscotch cherry, butterscotch cherry.
• 1:14:32
  Speaker 2: Thank you, walker.
• 1:14:35
  Speaker 2: I really appreciate this bottle because this bottle tastes like it's a higher proof.
• 1:14:41
  Speaker 2: I should see what the proof is.
• 1:14:43
  Speaker 2: It's a, it's a barrel.
• 1:14:45
  Speaker 4: Pick names is saying merit morose Marzipan, marzipan, marzipan.
• 1:14:55
  Speaker 2: Oh my god, I just Hate the fact that I super need glasses, even worse than I did before.
• 1:15:02
  Speaker 2: 90.4.
• 1:15:04
  Speaker 2: Same proof as woodford double oak.
• 1:15:08
  Speaker 2: You know what?
• 1:15:10
  Speaker 2: What?
• 1:15:10
  Speaker 2: I'll give a Woodford hint to everybody.
• 1:15:14
  Speaker 2: What would you think of a Woodford barrel proof.
• 1:15:19
  Speaker 4: Would for double barrel proof?
• 1:15:21
  Speaker 4: Yep, I want a woodford double oak barrel proof.
• 1:15:24
  Speaker 4: Yeah, I agree.
• 1:15:27
  Speaker 4: Yeah, because this is 90.4 proof.
• 1:15:33
  Speaker 2: So is Woodford.
• 1:15:36
  Speaker 4: I mean, I'm telling you.
• 1:15:43
  Speaker 2: Yeah, normal, I love normal woodford double oak.
• 1:15:49
  Speaker 2: The butterscotch on it is insane.
• 1:15:52
  Speaker 2: I, if I'm out, the two things I'll do right from the bar if I'm just in the mood.
• 1:16:00
  Speaker 2: Actually, three knob Creek if they got knob Creek 100 or 120, I will do Jim B and I will do woodford double oak.
• 1:16:12
  Speaker 2: Those are the staples for me.
• 1:16:15
  Speaker 2: But woodford double oak is a different level.
• 1:16:19
  Speaker 2: So let's finish up with Parker's heritage.
• 1:16:22
  Speaker 2: Let's give a Proper.
• 1:16:25
  Speaker 2: You got information on this one.
• 1:16:30
  Speaker 2: Is there it is yeah, on this particular Parker's heritage.
• 1:16:34
  Speaker 2: Well, I don't, I mean, it's Parker beam who Was at heaven Hill.
• 1:16:41
  Speaker 2: So in 2019, when I, I, I, I, I, I, I, I, I, I, I, I, I.
• 1:17:12
  Speaker 4: I.
• 1:17:15
  Speaker 2: I I.
• 1:17:17
  Speaker 4: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I I.
• 1:18:00
  Speaker 2: I, I, I, I, I, I, I, I I.
• 1:18:19
  Speaker 4: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I I.
• 1:19:08
  Speaker 2: I I.
• 1:19:11
  Speaker 4: I.
• 1:19:14
  Speaker 2: I I.
• 1:19:19
  Speaker 4: I.
• 1:19:20
  Speaker 2: I.
• 1:19:22
  Speaker 4: I, I I.
• 1:19:28
  Speaker 2: I I.
• 1:19:32
  Speaker 4: I, I I.
• 1:19:39
  Speaker 2: I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I.
• 1:20:04
  Speaker 2: I think Buffalo trace has to take George D Stagg and stick it in the other barrel.
• 1:20:11
  Speaker 2: This is so big.
• 1:20:16
  Speaker 4: That would be the next step in the antique collection of Buffalo Trace to do a double oak type of thing.
• 1:20:26
  Speaker 4: This is my last four of the night.
• 1:20:37
  Speaker 2: So James Jacobs, who's been watching all along, he said he went to the Grand Unveiling for Parkers and it was the best I've ever tried.
• 1:20:47
  Speaker 2: Jeff Crow hooked me up with tickets to the event.
• 1:20:51
  Speaker 2: You know, james, we need to get more coordinated Me and you.
• 1:21:00
  Speaker 2: I need to dedicate time.
• 1:21:03
  Speaker 2: You need to tell me in advance the events so that I can dedicate time for what you're doing, because, I'm serious, I am impressed with what you do, james.
• 1:21:17
  Speaker 2: It's impressive.
• 1:21:23
  Speaker 2: I mean if there's a liquor barn release with the distiller there or a person who makes the whiskey, James is there.
• 1:21:32
  Speaker 2: So, James, you live in Troy, Ohio, Is that what I remember?
• 1:21:40
  Speaker 2: He says thank you.
• 1:21:43
  Speaker 4: So anyways he lives in Covington, don't you?
• 1:21:47
  Speaker 2: know it's Ohio.
• 1:21:49
  Speaker 2: James lives in Ohio, but he's every fucking way.
• 1:21:55
  Speaker 2: I swear to God, james, change your name to Savva Fair.
• 1:21:59
  Speaker 2: It's just like he's underdog.
• 1:22:01
  Speaker 2: Savva Fair, savva Fair is everywhere.
• 1:22:05
  Speaker 2: That's what, yep Bethel.
• 1:22:08
  Speaker 2: So where is Bethel Without me making me look there?
• 1:22:14
  Speaker 4: Three or four miles from revival, revival spirit.
• 1:22:20
  Speaker 2: Where did that come on?
• 1:22:21
  Speaker 2: Does that what he told you?
• 1:22:23
  Speaker 2: Five miles, so he's right on the border of.
• 1:22:28
  Speaker 4: Cincinnati yeah.
• 1:22:31
  Speaker 2: There you go.
• 1:22:31
  Speaker 2: Side of Cincinnati.
• 1:22:34
  Speaker 2: There you go.
• 1:22:36
  Speaker 4: Yeah, so you told me the other day, when I thought I was going to be able to fly up to Cincinnati and be at revival, that he only worked five miles or so from revival.
• 1:22:50
  Speaker 2: So, james.
• 1:22:51
  Speaker 2: So here's what I want to propose.
• 1:22:53
  Speaker 2: I'm totally into Revis.
• 1:22:56
  Speaker 2: Revis is in Cincinnati and he's in Covington.
• 1:23:02
  Speaker 2: Let's do a whole thing of Revis and visit all the places that he was.
• 1:23:11
  Speaker 2: That will go down.
• 1:23:13
  Speaker 2: I'll come down for weekends, will, like in Cincinnati and Covington, visit his.
• 1:23:20
  Speaker 2: I mean, the buildings that he had his pharmacies in have to exist.
• 1:23:27
  Speaker 2: The place, the valley where his mansion was, still has to exist.
• 1:23:34
  Speaker 2: I want to go there and do some Revis stuff, because that's what I want to do and let's do that together.
• 1:23:43
  Speaker 4: So, anyways, this is like Come on by.
• 1:23:49
  Speaker 2: Yeah, this is this, this Parker's, parker's, parker's heritage.
• 1:23:53
  Speaker 2: Do you have more than one bottle of that?
• 1:23:56
  Speaker 2: I got another backup bottle after that yeah, so that's the one.
• 1:24:04
  Speaker 2: All right, so that's awesome.
• 1:24:07
  Speaker 4: I just opened this bottle this this week and I got another bottle.
• 1:24:13
  Speaker 2: That's not the bottle I'm drinking when this stuff come out.
• 1:24:17
  Speaker 4: I was going around and buying this stuff up and nobody wanted it.
• 1:24:21
  Speaker 4: Hundred hundred fifty dollars a bottle.
• 1:24:25
  Speaker 2: Yeah, look at, this is what a super Nash does.
• 1:24:29
  Speaker 2: I'm going to show you on YouTube.
• 1:24:32
  Speaker 4: It was like a hundred, and it was like a hundred eighty nine.
• 1:24:34
  Speaker 2: So did one, eighty, nine.
• 1:24:36
  Speaker 2: So show the bottle right now and people on.
• 1:24:40
  Speaker 4: Facebook.
• 1:24:41
  Speaker 4: Three bottles of one.
• 1:24:42
  Speaker 4: Eighty nine, nine each MSRP.
• 1:24:45
  Speaker 2: So how the?
• 1:24:46
  Speaker 4: hell, I was like, holy shit, I'll buy all three of them.
• 1:24:51
  Speaker 2: So I walked in the store.
• 1:24:52
  Speaker 2: So when you cut this label out, how did you match the label that's on the bottle?
• 1:24:59
  Speaker 2: It's like it actually looks.
• 1:25:02
  Speaker 2: You actually hold your bottle up to the camera.
• 1:25:05
  Speaker 2: Yeah it's insane.
• 1:25:07
  Speaker 2: Did you do that with, like, an X-Acto knife or a razor blade?
• 1:25:13
  Speaker 4: No, it was like little mini scissors.
• 1:25:15
  Speaker 2: Okay, but it's.
• 1:25:17
  Speaker 2: But you were trying, you were trying to match the actual label cuts You're getting way to my best to make your label look like my label.
• 1:25:36
  Speaker 2: That is fucking insane.
• 1:25:38
  Speaker 2: You could have put a score.
• 1:25:41
  Speaker 4: The detail of that.
• 1:25:43
  Speaker 4: I set that up like about two years ago.
• 1:25:47
  Speaker 2: It's been, you know I.
• 1:25:50
  Speaker 4: I had no idea what that was, yeah because, like, the first label is essentially like two bottles and the first label is like all must up and stuff and you're like what is this?
• 1:26:02
  Speaker 4: And I told you what it was.
• 1:26:05
  Speaker 4: I think you said you drank it.
• 1:26:06
  Speaker 2: No, then you found that one.
• 1:26:09
  Speaker 2: All I can tell you that's been sitting on the special place with the pappy and everything.
• 1:26:17
  Speaker 2: Oh my God.
• 1:26:21
  Speaker 4: It's amazing.
• 1:26:21
  Speaker 4: So once again I write that right up there and I got lucky when I did and you know the guy with the liquor store when he had those bottles is like yeah, did you just take a pic.
• 1:26:44
  Speaker 2: There's only one left.
• 1:26:45
  Speaker 2: You're list, you're list.
• 1:26:51
  Speaker 2: Double oak.
• 1:26:52
  Speaker 2: You got it, I see it.
• 1:26:55
  Speaker 4: This Parker's Heritage was the last I poured a double pour.
• 1:26:58
  Speaker 4: You want me to overturn this great stuff with.
• 1:27:05
  Speaker 4: I'm going for it.
• 1:27:06
  Speaker 4: I tell you what.
• 1:27:07
  Speaker 4: That's okay because I know we'll talk some after the podcast.
• 1:27:12
  Speaker 4: I will because I've had this open for a little while and we'll do a quick little review of this.
• 1:27:21
  Speaker 2: Yep, so here it is to me.
• 1:27:25
  Speaker 4: Distilling Company which is right down from Mikter's Distilling Company, one of my favorite Distilling Companies in look downtown Louisville, right on the waterfront.
• 1:27:37
  Speaker 4: Pretty soon we're going to go down there and have a live podcast at the Distillery right, joe, yes, and with who?
• 1:27:49
  Speaker 2: Our guy?
• 1:27:49
  Speaker 2: Who's our guy?
• 1:27:52
  Speaker 2: You're sober enough to tell me.
• 1:27:55
  Speaker 4: No, I'm not, but we'll get in there.
• 1:28:00
  Speaker 2: John Blotham.
• 1:28:01
  Speaker 4: John, yeah Right, you know, I'm all dabbled up.
• 1:28:12
  Speaker 2: You're all dabbled up.
• 1:28:16
  Speaker 4: Everybody on the podcast.
• 1:28:19
  Speaker 2: Yeah, we're at the end.
• 1:28:20
  Speaker 4: For about half the day.
• 1:28:22
  Speaker 4: I went in at 8.30 and did not come out until 12.30.
• 1:28:27
  Speaker 4: I had about four hours of surgery and all upper dino surgery and all.
• 1:28:40
  Speaker 2: They ripped a post out of his.
• 1:28:42
  Speaker 2: Yeah, they ripped a post out and then they're going to put one back in.
• 1:28:47
  Speaker 2: But they got a crown kind of thing shoved in there and actually super Nash, super Nash.
• 1:28:55
  Speaker 2: Yeah, you know, I got a partial yeah all I'm going to tell you, super Nash, is this the first time that all I'm looking at is your awesome teeth, because normally I ignore your teeth and look at your eye?
• 1:29:12
  Speaker 2: Your teeth look awesome for the first time, so keep it that way.
• 1:29:16
  Speaker 2: My God, roxy, what.
• 1:29:19
  Speaker 2: There's nothing to look at, it's perfect.
• 1:29:22
  Speaker 4: I knew who are you and that's kind of that's got, that's got a, that's got a fight looking and that's no, not fake.
• 1:29:33
  Speaker 2: looking at all, it's like, no, yeah, because you.
• 1:29:39
  Speaker 2: Because, looking at you, usually you like hit the one part of the tooth and then look at your eye.
• 1:29:46
  Speaker 2: Now, there's nothing to distract you from your eye, it's just like, wow, he's got nice, nice teeth.
• 1:29:52
  Speaker 2: This has been a fucking awesome podcast.
• 1:29:57
  Speaker 2: I love everybody who has been.
• 1:30:00
  Speaker 2: So we're going to do Woodford double oak right here.
• 1:30:05
  Speaker 4: We're going to show you the back of this Kentucky pairless distilling company, double oak and tiny approves of double oak.
• 1:30:15
  Speaker 4: If you've never been, get down to Kentucky pairless distilling company, like I say, it's right down on the waterway, super Ness.
• 1:30:25
  Speaker 2: I've been in the gift shop, and that's where we picked up the double oak one.
• 1:30:29
  Speaker 2: You know, though, that, but I've never had a tour.
• 1:30:33
  Speaker 4: Our listeners haven't and a lot of our listeners are planning trips.
• 1:30:38
  Speaker 4: And it's starting a couple more months the weather is going to start warming up and getting ready for all this Kentucky distillery trip and tour, so make that one of your stops.
• 1:30:54
  Speaker 4: You know I'm going to put the plug out there now.
• 1:30:57
  Speaker 4: The gift shop is a cool place.
• 1:31:00
  Speaker 4: Double oak bourbon, bourbon, bourbon, right, yep, right.
• 1:31:06
  Speaker 2: All right.
• 1:31:08
  Speaker 4: Everybody.
• 1:31:08
  Speaker 4: This is probably one of another.
• 1:31:11
  Speaker 4: Yep, what is it?
• 1:31:14
  Speaker 4: Pairless double oak?
• 1:31:17
  Speaker 4: Is this still on the show.
• 1:31:19
  Speaker 2: No, we don't see pure list double oak.
• 1:31:21
  Speaker 2: Pure list double oak is something that is special that you were able to get to me, because and then it's just like the first year.
• 1:31:33
  Speaker 2: This is the second year of it and this batch was a little more oaky than the first batch was fucking unbelievable.
• 1:31:44
  Speaker 2: This batch was believable, but it was still a lot sweet.
• 1:31:50
  Speaker 4: This is a sweeter oak, sweeter and oak here, right, okay, so wait, not as much cherry.
• 1:31:59
  Speaker 4: No, no, no, no, no, I got it.
• 1:32:04
  Speaker 2: I'm going to pull it.
• 1:32:06
  Speaker 4: I was looking today, don't pull it off in front of the camera.
• 1:32:10
  Speaker 4: Yep.
• 1:32:11
  Speaker 4: This is a family oriented show.
• 1:32:17
  Speaker 2: It was cherry Way, more cherry Shelfs.
• 1:32:22
  Speaker 2: Okay.
• 1:32:23
  Speaker 2: So here's last year's, the year before.
• 1:32:27
  Speaker 2: Oh God, look at this, and this is what I said in the thing.
• 1:32:31
  Speaker 2: So this is the year that it was second runner up.
• 1:32:35
  Speaker 2: I would have picked this if.
• 1:32:41
  Speaker 4: Yeah, he tried to pick this in the bourbon of the year.
• 1:32:44
  Speaker 2: Yeah, he might as well pour it out.
• 1:32:46
  Speaker 2: No, I'm not, no way, never do it.
• 1:32:50
  Speaker 4: You never do.
• 1:32:52
  Speaker 2: So that has a lot of chocolate and malt.
• 1:32:59
  Speaker 4: Still can't finish no.
• 1:33:02
  Speaker 2: I'm talking about the glass, it's not even fucking close here caramel, chocolate and malt.
• 1:33:11
  Speaker 2: And I, as a kid, if you asked me what I wanted when it was came to ice cream, did I want a chocolate malt or did I want vanilla ice cream with caramel?
• 1:33:27
  Speaker 2: I picked vanilla ice cream with caramel.
• 1:33:31
  Speaker 2: So that first year that first year we're different.
• 1:33:36
  Speaker 4: I'd rather have the chocolate malt.
• 1:33:38
  Speaker 2: And honestly, there you go, because this is how whiskey works.
• 1:33:43
  Speaker 4: It shows you the true difference between bourbon and whiskey drinkers around the world.
• 1:33:50
  Speaker 4: Not everybody has the same palette, and that's what we're trying to show, right.
• 1:33:56
  Speaker 2: Yeah, we're trying to show if you like one thing and somebody who knows something doesn't like it.
• 1:34:03
  Speaker 2: That's how you're not a piece of shit.
• 1:34:06
  Speaker 2: It's like drink what you like.
• 1:34:11
  Speaker 2: I'm going to drink what you like.
• 1:34:13
  Speaker 2: I'm going to drink the first batch and Nash is going to drink the second batch.
• 1:34:18
  Speaker 4: Exactly.
• 1:34:19
  Speaker 4: But hey, you know, always drink what you like and just go out there and enjoy yourself.
• 1:34:29
  Speaker 4: There's a lot of great whiskeys and bourbons out there now.
• 1:34:34
  Speaker 4: All we try to do each and every week is just try to bring you our tasting notes and what we come across and just trying to bring you a little bit of information and exactly just trying to enlighten you about the whiskey world and the history of it and just enjoy.
• 1:35:00
  Speaker 4: Enjoy what you drink, how you want to drink it.
• 1:35:04
  Speaker 4: That's the main thing, right?
• 1:35:07
  Speaker 2: Yeah, 100%.
• 1:35:09
  Speaker 2: I mean drink what you like, Don't drink what other people like.
• 1:35:15
  Speaker 4: Don't let anybody else influence you on what's good or what's bad.
• 1:35:20
  Speaker 4: It's your own palette.
• 1:35:23
  Speaker 4: The only way you're going to know is to taste it and to try it, and you know that's it.
• 1:35:35
  Speaker 2: So Walker said be careful.
• 1:35:40
  Speaker 2: Nash Young Nose tried the family-orientated show one night.
• 1:35:47
  Speaker 2: That one was the night of the old fits.
• 1:35:54
  Speaker 2: It was not family-friendly.
• 1:35:59
  Speaker 4: Oh, my God, walker you are.
• 1:36:02
  Speaker 4: So, oh, my God, Walker has been going through some shows.
• 1:36:09
  Speaker 2: That was impressive.
• 1:36:11
  Speaker 2: Walker, Impressive I've lived this shit.
• 1:36:16
  Speaker 2: I've lived this shit.
• 1:36:21
  Speaker 4: Yeah.
• 1:36:21
  Speaker 2: Tanya lived it?
• 1:36:22
  Speaker 2: I lived it and yeah.
• 1:36:26
  Speaker 4: I didn't experience as much of Tanya did.
• 1:36:31
  Speaker 2: As you know, Walker, I've done every show, but it's funny because now, after doing these many shows, people will bring up a show and it's like they remember it more than I do.
• 1:36:46
  Speaker 2: There's a lot of shows.
• 1:36:49
  Speaker 2: You know what I mean, yeah.
• 1:36:52
  Speaker 4: I just, you know I never, ever thank you to everybody because I never, ever thought that I would become a podcaster and I told Jeff that the very first time that I sat down which was like what the six or seven podcasts they ever did I flew up there and he's like come on, you know, sit down.
• 1:37:20
  Speaker 4: I was like I'm not a podcaster.
• 1:37:22
  Speaker 4: He said come on, you set me down in between him and young nose and we set everything up here in this little tiny bedroom and all of a sudden we just started talking whiskey and just cutting up and having a good time and wait, wait, wait, wait, wait.
• 1:37:44
  Speaker 2: But she brought up a bookers.
• 1:37:47
  Speaker 4: Well, yeah, and the court broke and I mean, you know, we, it was everything that was just so funny, things just the first pause in the podcast.
• 1:37:56
  Speaker 4: Things just started happening.
• 1:37:59
  Speaker 2: It was the first pot podcast pause because we broke the cork on the bookers At the same time.
• 1:38:09
  Speaker 2: Seriously, walker says he's a couple of the seasons behind, but getting to know y'all.
• 1:38:16
  Speaker 2: But Walker, you met me and you got to know me now and you're not behind on anything.
• 1:38:26
  Speaker 4: So Walker, you're not a like I said, I met him through Facebook, through a picture.
• 1:38:35
  Speaker 4: I sent him a message about a bottle of bookers.
• 1:38:41
  Speaker 4: And then the next thing, we know we were brothers from another mother.
• 1:38:46
  Speaker 4: And the second thing was the next thing was I was, I was sending them up a whole box of 1792 wasn't a whole case.
• 1:39:05
  Speaker 2: Yeah, and just just so you know, I told you this, nash, I just came home from Kentucky after being down there.
• 1:39:15
  Speaker 2: That's why I'm saying this Walker Walker.
• 1:39:19
  Speaker 4: Exactly.
• 1:39:20
  Speaker 4: I sent him a whole case of 1792 bourbon store peck that year store peck.
• 1:39:29
  Speaker 4: Yeah, and it was just a month or two after I just messaged him on Facebook and he was like I don't even know you, I don't know, it's still matter.
• 1:39:40
  Speaker 4: You get it, you, you know, send it to me.
• 1:39:46
  Speaker 2: So we did walk walkers like walkers, like I stole your MO, yeah, yeah, but but just so you know, in the meantime I flew up to his house.
• 1:40:00
  Speaker 4: And, and I literally almost right then, and there became his brother.
• 1:40:08
  Speaker 2: Right, we have been read that.
• 1:40:11
  Speaker 2: Read Nash, read that last Walker.
• 1:40:18
  Speaker 2: He stole my MO?
• 1:40:20
  Speaker 2: No, but look at he says.
• 1:40:22
  Speaker 2: But Walker said, but he has instructions.
• 1:40:27
  Speaker 2: My instructions is to offer all that because he's bringing us all in to you guys, Because that's where it is.
• 1:40:41
  Speaker 2: You've got a bottle there.
• 1:40:43
  Speaker 4: I instructed him that, yeah, I definitely want one of those.
• 1:40:46
  Speaker 4: So CT is going to want one, carl's going to want one karma and it's like, yeah, I knew it from the get go, I felt it, and then and then and then, just so you know, nash Walker is active military right now at Fort.
• 1:41:10
  Speaker 4: Knox, I knew.
• 1:41:11
  Speaker 2: And and honestly, we respect everything that.
• 1:41:16
  Speaker 2: We respect everything that he's doing.
• 1:41:18
  Speaker 2: But it's honorable to have actor If now we've got barrel head who is retired law enforcement, and so we've got you who's retired military and Walker.
• 1:41:41
  Speaker 2: I see good things for you, there's no doubt about it because, honestly, brother, thank you so much for the weekend, because the whole weekend work at worked out and you're our guy man.
• 1:41:59
  Speaker 4: Yes, you are Like I say 100%.
• 1:42:03
  Speaker 4: I can't wait to meet you to really it's just so much like I say, so much in common and Walker the first chance you got to meet us is in great time.
• 1:42:19
  Speaker 2: Walker, get to New Orleans.
• 1:42:20
  Speaker 4: And thank you again for so much for what you do.
• 1:42:24
  Speaker 2: Get to New Orleans, because we're going to be there.
• 1:42:27
  Speaker 2: Yes, if you can yeah?
• 1:42:30
  Speaker 2: If you can, but then the next chance is Kentucky Bourbon Festival and then Bourbon on the banks.
• 1:42:36
  Speaker 2: I understand you're closer to that, but it's in New Orleans because New Orleans is going to be special, so all right, and we're going to be doing that barrel.
• 1:42:49
  Speaker 4: Pick your son, that's close to him.
• 1:42:53
  Speaker 2: Yeah, yeah, you're, yeah.
• 1:42:55
  Speaker 2: Come down for the Spirit of French lick barrel pick, which is Friday, march 8th, I believe.
• 1:43:03
  Speaker 4: I don't know.
• 1:43:04
  Speaker 4: March 8th.
• 1:43:08
  Speaker 2: I'll see if I can get off work.
• 1:43:09
  Speaker 2: He could be talking about yeah, yeah, but at the same time there's March 8th for the barrel pick and with that said, we are ready to double out right.
• 1:43:27
  Speaker 4: Double out and definitely tonight.
• 1:43:30
  Speaker 4: Covered it and if we didn't?
• 1:43:32
  Speaker 4: You know?
• 1:43:33
  Speaker 4: All we got to do is just comment on our posts, comment on Facebook.
• 1:43:37
  Speaker 4: You know, chime in, just give us some comments and feedback.
• 1:43:42
  Speaker 4: We always love it and hope it's always good.
• 1:43:45
  Speaker 2: Right, I'm definitely double out.
• 1:43:47
  Speaker 2: Yeah, because that was some good whiskey, because this was my favorite.
• 1:43:56
  Speaker 2: I'm seriously serious.
• 1:43:59
  Speaker 2: This is my wheelhouse, this is what I love and let's get into the final aspect.
• 1:44:06
  Speaker 2: All right, everybody, Thanks for coming, thanks for your follow us on Facebook, instagram, youtube and X, and then all the major podcasts format.
• 1:44:22
  Speaker 4: Yes, apple Alexa Siri.
• 1:44:25
  Speaker 4: I heart radius Spotify.
• 1:44:29
  Speaker 2: I already said Apple, I got that.
• 1:44:31
  Speaker 2: I got that down.
• 1:44:32
  Speaker 2: All right, good whiskey equals good bourbon, good friends and good times Remember.
• 1:44:43
  Speaker 4: Drink Yep Drink responsibly.
• 1:44:45
  Speaker 2: Say it Well, live your life Dangerously Little.
• 1:44:49
  Speaker 4: Stevo is going to take us out.
• 1:44:50
  Speaker 4: So everybody for watching and tuning in.
• 1:44:52
  Speaker 4: It was such a great time.
• 1:44:53
  Speaker 2: We appreciate you oh.
• 1:45:13
  Speaker 3: We're just going to be so pissed.
• 1:45:15
  Speaker 3: Nepal hit Hemil.
• 1:45:36
  Speaker 3: Nas может have piercing tail.
• 1:45:38
  Speaker 3: I tell you, I tell you, I tell you we must die.