Latest / The Scotchy Bourbon Boys / From Monks To Mules: A Tour Of Irish Whiskey, Bua Stout Finish, And St. Patrick’s Day Cocktails

Transcript

From Monks To Mules: A Tour Of Irish Whiskey, Bua Stout Finish, And St. Patrick’s Day Cocktails · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_00: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Power River Valley.
• 1:07
  SPEAKER_00: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_00: The McCalone Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbon, and also rye and wheat whiskey.
• 1:28
  SPEAKER_00: The McLeolone brand is easy to step.
• 1:31
  SPEAKER_00: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:57
  SPEAKER_00: Let's see, do I got it here?
• 2:59
  SPEAKER_00: Oh, nope.
• 3:00
  SPEAKER_00: That's it.
• 3:01
  SPEAKER_00: That's the wrong one.
• 3:02
  SPEAKER_00: There we go.
• 3:03
  SPEAKER_00: We've got CT in the house.
• 3:07
  SPEAKER_00: All right, CT.
• 3:09
  SPEAKER_00: Great to have you back.
• 3:11
  SPEAKER_00: It's been a little bit of time, hey?
• 3:14
  SPEAKER_02: I've been I've been out and about.
• 3:16
  SPEAKER_02: I've been in the whiskey and bourbon world like crazy, but just haven't had the time to get here just because of conflicts of schedule.
• 3:24
  SPEAKER_02: So but I always try to make this Irish whiskey since we started doing this back uh what three years ago when we went to Galena.
• 3:34
  SPEAKER_02: And it's just been a really special thing.
• 3:37
  SPEAKER_02: You know, the Irish whiskey world to me, as much as I love bourbon, it's kind of nice to reset once in a while.
• 3:44
  SPEAKER_02: And this this time of year is really cool.
• 3:46
  SPEAKER_02: And I drink Guinness pretty much all year long, so why not?
• 3:51
  SPEAKER_00: Yeah, and tonight we're gonna be doing, you know, we're gonna do a little bit of history on Irish whiskey.
• 3:59
  SPEAKER_00: Go through that, but also you're gonna be making a couple drinks for us tonight, correct?
• 4:06
  SPEAKER_02: We've uh we're actually gonna take two drinks.
• 4:10
  SPEAKER_02: Gonna go with a somewhat of a traditional mule, which a lot of people order, whether they're doing a Mahaga mule, a Kentucky mule.
• 4:18
  SPEAKER_02: We're gonna do an Irish mule tonight with a twist.
• 4:21
  SPEAKER_02: We're also gonna do a Guinness old-fashioned.
• 4:26
  SPEAKER_02: So that one I've put some extra effort into getting the syrup just right, and that should be fun.
• 4:32
  SPEAKER_02: That's a good, that's a good one.
• 4:34
  SPEAKER_00: So all right, and then we are going to do the old Louisville Whiskey Company barrel bottle breakdown of the Bua.
• 4:43
  SPEAKER_00: And I believe it's the Imperial stout, right?
• 4:46
  SPEAKER_00: That's what it was.
• 4:48
  SPEAKER_02: This is the second batch that uh Martin did.
• 4:53
  SPEAKER_02: It uh first batch was the white bottle, second batch was the black.
• 4:57
  SPEAKER_02: Mine's gonna be out of focus because of the way my camera is.
• 5:00
  SPEAKER_02: No, it wasn't in focus.
• 5:03
  SPEAKER_02: Yeah, so but yeah, that's gonna be uh that's gonna be our bottle breakdowns, that black label which was available last year.
• 5:10
  SPEAKER_00: No, I haven't opened it since last I got it.
• 5:13
  SPEAKER_00: I finally got it picked up, and we've been trying to do a podcast with Martin and Pat for a while.
• 5:20
  SPEAKER_02: He's in Ireland again.
• 5:22
  SPEAKER_02: He's in Ireland right now.
• 5:23
  SPEAKER_02: That's why he couldn't be on.
• 5:24
  SPEAKER_02: He's in Ireland as we speak.
• 5:26
  SPEAKER_00: And he's gonna be in there even next week, right?
• 5:29
  SPEAKER_00: He's staying for St.
• 5:30
  SPEAKER_00: Patrick's Day There, right?
• 5:33
  SPEAKER_02: He'd be crazy if he doesn't, but you know, it's it's a lot because Pat is doing everything at the uh the pub at Burns Pub, and they've got everything going on there, like their big tent.
• 5:46
  SPEAKER_02: If you've ever been in Columbus, been to Burns Pub, but their parking lot becomes a tent, and that is starting, I think, today or tomorrow.
• 5:54
  SPEAKER_02: And he is gonna be just so overwhelmed.
• 5:57
  SPEAKER_02: So good luck to Pat, good luck to Martin.
• 6:00
  SPEAKER_02: Definitely, they're great guys, full of whiskey, and uh yeah, we're gonna do our breakdown on it.
• 6:06
  SPEAKER_00: So, you know, we're we're gonna celebrate tonight the spirit of Irish whiskey that helped inspire American whiskey itself.
• 6:17
  SPEAKER_00: So that's kind of cool.
• 6:19
  SPEAKER_00: And and and Bert, I no, I don't know what you are doing for St.
• 6:23
  SPEAKER_00: Patrick's Day.
• 6:24
  SPEAKER_00: Uh are you actually it's a Tuesday, which obviously.
• 6:28
  SPEAKER_00: Now it falls on up.
• 6:29
  SPEAKER_00: I might do a St.
• 6:30
  SPEAKER_00: Patrick's Day podcast because realistically, with all the stuff that's happening with me, getting off on that day is almost impossible because of the amount of time that I'm taking off in the upcoming, you know, that I've already taken off.
• 6:46
  SPEAKER_00: And then in the upcoming, you know, months that places where we're going, that that day is not available for me to get off.
• 6:53
  SPEAKER_00: But as far as you, you last year you spent it at Burns Pub for a while, right?
• 6:59
  SPEAKER_00: I think you were there most of the day.
• 7:01
  SPEAKER_02: Last two years we've been to Burns.
• 7:03
  SPEAKER_02: I'll probably I definitely will try to get down there again and then and say hi to everybody.
• 7:08
  SPEAKER_02: And Stacey Stearns, if she's there, I definitely want to catch up with her.
• 7:12
  SPEAKER_02: I'm gonna do a little bit of everything.
• 7:14
  SPEAKER_02: Sunday I'm going to an event in Columbus.
• 7:17
  SPEAKER_02: It's a big annual cigar deal.
• 7:20
  SPEAKER_02: I'll be seeing Austin there.
• 7:22
  SPEAKER_02: And uh Ryan Benrick from Watershed is doing pores during it, but it's actually a cigar thing, the tender box, which is right in Easton next to Fado.
• 7:35
  SPEAKER_02: Fado is an Irish hub.
• 7:37
  SPEAKER_02: So they bring in again, it must be an Irish thing with tents.
• 7:43
  SPEAKER_02: Irish people like tents because they're bringing in a tent, putting it in the parking lot, and it's a very, very well done.
• 7:51
  SPEAKER_02: It starts at 10:30, goes to six o'clock Sunday.
• 7:54
  SPEAKER_02: Cigar and bourbon event now that Ryan is being there and doing some stuff with watershed.
• 7:59
  SPEAKER_02: So I'm gonna be there Sunday.
• 8:01
  SPEAKER_02: I know there's several people that I know that'll be there.
• 8:03
  SPEAKER_02: That'll be a blast.
• 8:04
  SPEAKER_02: Fado is actually providing the food for the event.
• 8:08
  SPEAKER_02: So if you haven't been, Stacy knows because we were there one time with the the lady from JJ Corey, she did an event at Fado.
• 8:18
  SPEAKER_02: So there is so much going on.
• 8:20
  SPEAKER_02: Flaying against Pope, I gotta rep them.
• 8:22
  SPEAKER_02: Dayton, Ohio.
• 8:23
  SPEAKER_02: That's that's my stomping ground.
• 8:26
  SPEAKER_02: They're they're gonna be doing stuff probably, they probably already started.
• 8:30
  SPEAKER_00: Well, we have so why the hell lavay, right?
• 8:35
  SPEAKER_02: It's yeah, I it's it's it's crazy that I took 40 some years of my life to enjoy St.
• 8:43
  SPEAKER_02: Patty's Day.
• 8:44
  SPEAKER_02: Because I never really got to enjoy it until recently, but now it's it's it's really special.
• 8:50
  SPEAKER_02: I enjoy it.
• 8:52
  SPEAKER_00: Yeah, I I mean, plus, you know, it's like for us, it makes sense, right?
• 8:58
  SPEAKER_00: It's just it's a part, and that's one of the cool parts about the Scotchy Bourbon Boys overall, is that we do all whiskeys.
• 9:07
  SPEAKER_00: So there's a lot of bourbon podcasts, they'll mention it, but they're not, you know, they might make a little bit of a time, but we pretty much it's I I really think you know what we we've done.
• 9:17
  SPEAKER_00: I've been I've gone up with Matt Leisen a couple years, Coza one year made Rubin sandwiches on a flat grill on in in his driveway.
• 9:27
  SPEAKER_00: I mean, we we've had some really good St.
• 9:30
  SPEAKER_00: Patrick's Day.
• 9:31
  SPEAKER_00: You went up one the first year with us, I believe, right?
• 9:34
  SPEAKER_00: We were up there with Matt.
• 9:36
  SPEAKER_00: That you know, then now this year what once again, but overall, the state of Ohio really upped its Irish whiskey game, unlike, in my opinion, any state anywhere, wouldn't you say?
• 10:38
  SPEAKER_02: I mean, there that that event I can't I can't imagine that anybody has done it to the level they've done it because they went and sought after distilleries that uh you don't see on the shelves.
• 10:50
  SPEAKER_02: I mean, most of the time you walk in and you'll see a bushmills, you'll see Jameson, obviously, but to get to where you see Riders Tears, Waterford, I mean, and and you know, what's funny is all of my bourbon friends, one of the ones like Tolamor Doo had it, and I talked about this before, but sometimes you find these odd bottles in Irish whiskey that bring people together, they like it.
• 11:18
  SPEAKER_02: And and like Tolemor Do made a XO rum barrel cask, and I've got it sitting there.
• 11:25
  SPEAKER_02: It's fantastic, and it was$20.
• 11:28
  SPEAKER_02: And state of Ohio had it, it was available in Kentucky, but then it's gotten really hard to come by.
• 11:35
  SPEAKER_00: Yeah, I mean, overall though, you still walk in, and some of the even so it's funny because there are still some available bottles from the two-year ago release that they did.
• 11:48
  SPEAKER_00: It's hard to believe it's been two years, also.
• 11:51
  SPEAKER_00: As and isn't it?
• 11:54
  SPEAKER_02: It's insane, but last the you're right.
• 11:57
  SPEAKER_02: If you go on oh.com and you type in, you know, and you're looking for Irish whiskeys, you'll see some of like the writer's tears.
• 12:05
  SPEAKER_02: Or the whistler.
• 12:07
  SPEAKER_00: There's a couple there's there's I think I and I will go ahead.
• 12:14
  SPEAKER_02: Go ahead.
• 12:15
  SPEAKER_02: I I will say like there the whistler, the those we we all enjoyed those.
• 12:20
  SPEAKER_02: The thing that the Whistler has that is a standard bottle for the state of Ohio, that's just available all the time.
• 12:27
  SPEAKER_02: If you see it, I I'm not kidding.
• 12:29
  SPEAKER_02: You you will be shocked, is just the regular Double Oak.
• 12:32
  SPEAKER_02: It's$24.99, I think, in Ohio.
• 12:35
  SPEAKER_02: It is a really, really good Irish whiskey.
• 12:38
  SPEAKER_02: It's smoother than even Irish whiskey is pretty smooth, but it's it's actually even better than than normal.
• 12:46
  SPEAKER_00: So uh so she says uh Colin Akitty Kalent you tell me clan cola.
• 12:57
  SPEAKER_00: Klan Kilty.
• 12:58
  SPEAKER_00: Yeah, Klein, oh yeah, Klein Kilty, and then Louie, the silkies, the whistler.
• 13:06
  SPEAKER_00: She went through them all.
• 13:07
  SPEAKER_00: Because that's what Stacy Stacy.
• 13:10
  SPEAKER_00: Yeah, that's Stacy.
• 13:11
  SPEAKER_00: Yeah.
• 13:11
  SPEAKER_00: I mean, Stacy Stearns is uh the Irish whiskey girl of Ohio, right?
• 13:18
  SPEAKER_02: And real quick plug her, like, because she she's awesome.
• 13:22
  SPEAKER_02: And I mean, honestly, if you don't know Irish whiskey and you think that we're just babbling idiots, which we are, um follow Stacy because she knows it.
• 13:34
  SPEAKER_02: If I ever have a question, that's who I call four leaf whiskey is her her podcast, and that's her Stacey Stearns.
• 13:40
  SPEAKER_02: You can find her on Facebook, but she knows so much and she is involved like this time of year for her is is huge because she's involved in so many different things.
• 13:53
  SPEAKER_02: So good to know her and great to have her as a friend.
• 13:57
  SPEAKER_00: Yeah, she says also the whistler double oak is fantastic, and she's like she's like, oh, thanks, CT.
• 14:06
  SPEAKER_00: So we agree.
• 14:11
  SPEAKER_02: It is insane for how good it is.
• 14:13
  SPEAKER_02: So, yes, 100%.
• 14:15
  SPEAKER_02: You don't have and that's the thing.
• 14:17
  SPEAKER_02: Like, you know, you don't have to spend a lot of money to get good good Irish whiskey.
• 14:21
  SPEAKER_02: You know, some of these bottles, like this Irish, this Rider's Tears ice wine finish, I think originally it was$129.
• 14:30
  SPEAKER_02: And I did not buy it when we were there, and I waited, and then the state of Ohio, I think, marked it down to 69 last summer, and I bought it.
• 14:38
  SPEAKER_00: You were just in, yeah.
• 14:41
  SPEAKER_00: Yeah.
• 14:42
  SPEAKER_02: So it was really good, but it was 129, it was like, uh, you know, uh, I don't know.
• 14:46
  SPEAKER_02: Uh and I haven't drank that much of it, so no, I'm good.
• 14:51
  SPEAKER_00: So a little history on St.
• 14:53
  SPEAKER_00: Patrick's Day, like what is St.
• 14:56
  SPEAKER_00: Patrick's Day?
• 14:57
  SPEAKER_00: It's like St.
• 14:58
  SPEAKER_00: Patrick's was a fifth century missionary.
• 15:01
  SPEAKER_00: Originally, it was a religious fast day.
• 15:05
  SPEAKER_00: Feast day, not fast day, a religious feast day, and then it became a global Irish.
• 15:11
  SPEAKER_00: What?
• 15:12
  SPEAKER_00: What was that?
• 15:14
  SPEAKER_02: Those are opposites.
• 15:16
  SPEAKER_02: Yeah.
• 15:17
  SPEAKER_00: It wasn't a fast day, it was a religious feast day, and then it became a global Irish cultural celebration.
• 15:24
  SPEAKER_00: Irish immigrants brought it to America, and the first St.
• 15:28
  SPEAKER_00: Patrick's Day parade in America.
• 15:32
  SPEAKER_00: Well, the first St.
• 15:33
  SPEAKER_00: Patrick's Day Parade was in New York in 1762.
• 15:39
  SPEAKER_00: Now that's a long time ago, right?
• 15:43
  SPEAKER_02: Absolutely.
• 15:45
  SPEAKER_02: So what's amazing about Irish whiskey is that it is, you know, for for most intent purposes, it is the oldest spirit dating back to 1324 when monks were distilling, and that's that's where it kind of got its heritage from.
• 16:07
  SPEAKER_02: But yeah, I mean it's way older than what we're accustomed to with bourbon and everything.
• 16:12
  SPEAKER_02: It's uh it goes back quite a long, long way.
• 16:16
  SPEAKER_00: They called it Usi Berepha, water of life, right?
• 16:22
  SPEAKER_02: The water of life.
• 16:24
  SPEAKER_02: And that was the monks that named it that.
• 16:26
  SPEAKER_00: So Yeah.
• 16:27
  SPEAKER_00: Yeah.
• 16:27
  SPEAKER_00: Yeah.
• 16:30
  SPEAKER_00: Go ahead.
• 16:37
  SPEAKER_02: You know, from whether it's wine and and Irish whiskey and things like that, that I don't think there's too many people that would think that monks were who started distilling this, but it is.
• 16:50
  SPEAKER_00: Yeah, they they they did it what when likely when they came back from their Mediterranean travels, but then the first licensed distillery was in 1608, and that was old Bushmills.
• 17:06
  SPEAKER_00: I did not know that.
• 17:08
  SPEAKER_00: Did you know that?
• 17:09
  SPEAKER_02: Yes, yeah, bushmills and still around today.
• 17:13
  SPEAKER_02: I mean, that's that's the crazy thing about it.
• 17:15
  SPEAKER_02: Bush Mills is still available today and still make several different I mean, they're a huge, huge brand.
• 17:24
  SPEAKER_00: Right.
• 17:25
  SPEAKER_00: So Martin, Martin wants to know how leprechauns became part of St.
• 17:32
  SPEAKER_00: Patrick's Day.
• 17:33
  SPEAKER_00: And did you did you happen to see the the people like so Martin?
• 17:39
  SPEAKER_02: I'm gonna just put it like this.
• 17:41
  SPEAKER_02: It it's an um, it's it's people like Jeff that made America that made American twist and added the leprechauns and all that to it.
• 17:49
  SPEAKER_00: Did you like my um promotion for the podcast?
• 17:54
  SPEAKER_02: I'm hoping to God that Rachel takes AI away from you.
• 17:58
  SPEAKER_02: That's what I'm hoping.
• 17:59
  SPEAKER_02: One day I'm hoping that she just disconnects that you're not allowed to use it anymore.
• 18:05
  SPEAKER_00: We all look like leprechauns, we're all made into leprechauns.
• 18:09
  SPEAKER_00: And then did you see the fighting part?
• 18:12
  SPEAKER_00: That was I saw it.
• 18:14
  SPEAKER_00: Yep.
• 18:15
  SPEAKER_02: We don't look like we it doesn't even look like us.
• 18:17
  SPEAKER_00: We don't even know what we're doing.
• 18:18
  SPEAKER_00: But but we it looks like us in the way you can tell which leprechaun is which person, but I agree, but I told it to make us look like leprechauns.
• 18:29
  SPEAKER_00: So, you know, it leprechauned us up.
• 18:33
  SPEAKER_02: Is the middle person Nash, or is that just a random one?
• 18:37
  SPEAKER_02: No, that's Nash.
• 18:38
  SPEAKER_02: Uh he is so far off that it looks nothing like him.
• 18:43
  SPEAKER_02: Sure, there you go.
• 18:44
  SPEAKER_00: Do you think I should share it with everybody?
• 18:48
  SPEAKER_00: Yes, but it was it was bad.
• 18:50
  SPEAKER_02: It was bad.
• 18:52
  SPEAKER_02: It was funny, but it was bad.
• 18:54
  SPEAKER_00: The fighting thing made Roxy laugh when we started fighting each other and just thought it was hilarious.
• 19:00
  SPEAKER_02: Anyways, that's the probably just shaking her head.
• 19:04
  SPEAKER_00: So so Martin Martin says he hopes that I get it taken away from me too.
• 19:12
  SPEAKER_02: Yeah, we secretly are are are working on that, so yeah.
• 19:17
  SPEAKER_00: Well, maybe maybe uh maybe it'll get better.
• 19:22
  SPEAKER_00: I don't know.
• 19:23
  SPEAKER_00: Who knows?
• 19:24
  SPEAKER_00: So um so let's go ahead.
• 19:28
  SPEAKER_02: So we're on the topic of the the Irish whiskey.
• 19:31
  SPEAKER_02: Let's talk about there are four types of Irish whiskey, and let's let's remind everybody that Irish whiskey similar to bourbon is very much has to be distilled and aged in Ireland.
• 19:45
  SPEAKER_02: So it it does have a a three-year life, and it has to be in wooden casts.
• 19:50
  SPEAKER_02: Does it say that it has to be in new charred oak containers?
• 19:54
  SPEAKER_02: It has to be in a wooden cast, which is why they buy so many of the uh ex-bourbon barrels to age stuff in, or wine or whatever it is.
• 20:04
  SPEAKER_02: But four types.
• 20:06
  SPEAKER_02: You want to talk about those, or you want me to?
• 20:08
  SPEAKER_00: You can.
• 20:10
  SPEAKER_02: So four types of Irish whiskeys.
• 20:14
  SPEAKER_02: First is a single pot still.
• 20:16
  SPEAKER_02: So the pot still was what was originally used back 15.
• 20:22
  SPEAKER_02: I holy crap, I guess 13, 24, whatever, 1608, whatever you want to put it at.
• 20:29
  SPEAKER_02: That is a mix of malted and unmalted barley.
• 20:32
  SPEAKER_02: So when you see a bottle and you look at it, and you're like, oh, single green, and we'll talk about that in a minute.
• 20:40
  SPEAKER_02: It is clearly marked on the bottles, just like it is with bourbon, and you know whether it's a whiskey or a bourbon based on what's going on inside of it.
• 20:50
  SPEAKER_02: So single pot still, and you have a single malt.
• 20:52
  SPEAKER_02: And a single malt is 100% malted barley, which we have single malt bourbons, so similar to that.
• 21:01
  SPEAKER_02: The big thing that changes is with single grain.
• 21:04
  SPEAKER_02: So this is a single grain.
• 21:06
  SPEAKER_02: When you go to single grain, that is a column still instead of a pot still.
• 21:11
  SPEAKER_02: So it is a column still, and it is used with various grains.
• 21:14
  SPEAKER_02: So it can have corn, it can have wheat.
• 21:16
  SPEAKER_02: Obviously, with Irish whiskey, that stuff isn't as available as a sparley.
• 21:22
  SPEAKER_02: So don't know how much of it is in there, but again, that's what it is.
• 21:25
  SPEAKER_02: And then the fourth one is a blended, and it's a mixture of all of those.
• 21:30
  SPEAKER_02: So the other thing that's important to know about Irish whiskey is most, not all, but most are triple distilled and they triple distill them for smoothness.
• 21:40
  SPEAKER_02: They want to make it as easy drinking as possible, which is kind of funny because I find that very true with Guinness.
• 21:48
  SPEAKER_02: The beer is so smooth and it's so easy to drink, it's similar to the Irish whiskey.
• 21:55
  SPEAKER_00: Yeah.
• 21:56
  SPEAKER_00: I mean, I I agree.
• 22:00
  SPEAKER_00: The pot still aspect of it is unique amongst itself.
• 22:07
  SPEAKER_00: I don't know when what did you think of it when before we got into whiskey the way we did?
• 22:14
  SPEAKER_00: What was your take on Irish whiskey?
• 22:16
  SPEAKER_00: What you know, the Jamesons of the world, even you know, the the there's there's a lot of Irish whiskey out there, but I mean, how much did you beside St.
• 22:29
  SPEAKER_00: Patrick's Day do did you ever have any Irish?
• 22:31
  SPEAKER_00: What was your opinion?
• 22:35
  SPEAKER_02: During St.
• 22:36
  SPEAKER_02: Patrick's Day was the only time I drank it, so I can't I can't say it was something I loved, but I didn't drink a lot of other things either.
• 22:45
  SPEAKER_02: But I think Irish whiskey, when I started enjoying bourbon, still just kind of wasn't I don't think I gave it a chance until really till we went to Galena and the state of Ohio got really kicked into it, and I kind of decided I needed to know more about it, and it was a shift from bourbon to go away from just so much corn and caramels and vanillas to go to something with some different fruits and and different flavors.
• 23:18
  SPEAKER_02: So it for me it was a chance to expand my palate.
• 23:22
  SPEAKER_02: And now I I really do enjoy anything from the$20 some dollar bottles up to the hundred some dollar bottles of Irish whiskey.
• 23:31
  SPEAKER_02: One of my favorites is Jameson 18 year.
• 23:35
  SPEAKER_02: And I know you you have an older one, but I think Jamison 18 for$199 or$189, whatever it is in the state of Ohio.
• 23:44
  SPEAKER_02: One of the better drinking whiskies, it's just fantastic.
• 23:49
  SPEAKER_02: So, but uh took a while to get there.
• 23:51
  SPEAKER_02: It's not something just overnight that I was like, Oh man, I love that.
• 23:55
  SPEAKER_00: Well, my um my my brother-in-law is Irish, first generation, came from Ireland, and fantastic guy.
• 24:06
  SPEAKER_00: So, my what would you say?
• 24:08
  SPEAKER_00: I had a little bit more than just St.
• 24:11
  SPEAKER_00: Patrick's Day when it came to Irish whiskey or you know, Guinness.
• 24:18
  SPEAKER_00: A lot of times we ended up in the in the pub.
• 24:21
  SPEAKER_00: Now, I will tell you there's a bunch of bunch of times because of the Irish pub that we would go to in Milwaukee when we when I was when I was younger, I drank a lot of Irish whiskey that I had no idea what it was.
• 24:38
  SPEAKER_00: Because they would they would just buy me Irish whiskey.
• 24:42
  SPEAKER_00: A lot of times it was Jameson, but there were times where I can tell you I had a lot of Irish whiskey that I had no idea.
• 24:50
  SPEAKER_00: So when we went to Galena, I was very familiar with that.
• 24:56
  SPEAKER_00: Plus, me and Young Nose had done a couple of St.
• 24:59
  SPEAKER_00: Patrick's Day podcasts before that.
• 25:03
  SPEAKER_00: You know, I think that and but so I had some Irish whiskey, you know, the the one of the best ones I've ever had, honestly.
• 25:12
  SPEAKER_00: It was a was uh the Bushmills tenure from I think it was like 2022.
• 25:19
  SPEAKER_00: I mean, it was it was so good on that podcast, but it but Irish whiskey hits me hard.
• 25:26
  SPEAKER_00: That's one thing I know now that I'm you know drinking it.
• 25:32
  SPEAKER_00: I really have to watch out for it because it's a lot of times it's 80 proof.
• 25:36
  SPEAKER_00: It's not, but the proof doesn't it with Irish whiskey, it has nothing to do with how fast I can get drunk off of it.
• 25:44
  SPEAKER_00: It's just something about it, the way my body processes it is way different than bourbon.
• 25:50
  SPEAKER_00: So, but though that bush mills 10 was good.
• 25:55
  SPEAKER_02: That was the red label, wasn't it?
• 25:56
  SPEAKER_02: Is that their 10-year?
• 25:58
  SPEAKER_00: Yeah, it has seems like it is red.
• 25:59
  SPEAKER_00: Yes, yes, I believe so.
• 26:01
  SPEAKER_00: I can see the bottle.
• 26:03
  SPEAKER_00: I definitely and then you go ahead.
• 26:07
  SPEAKER_00: Go ahead, then when we were in Galena, you picked up the tealing, and I already had had some tealing, and we did the podcast after that, and that kind of the uh, you know, you then Ohio got excited, and me and you both were very excited, and then we found you know how how ironic or not ironic, but how lucky are we to have an Irish whiskey right here in Columbus, Ohio?
• 26:38
  SPEAKER_00: I mean, you're talking about uh, you know, Burns, and then you've got Martin Kennedy, who used to be Mr.
• 26:45
  SPEAKER_00: Talamar Dew.
• 26:47
  SPEAKER_00: That's what Andimic refers to him as.
• 26:50
  SPEAKER_00: But, you know, that is kind of cool to be able to have that right, you know, that kind of got us into it a little bit more too.
• 26:56
  SPEAKER_00: We did that one podcast right from the distillery, right?
• 26:59
  SPEAKER_02: I think it was right before and and Stacy Stearns, who's watching Stacy, came and and I think that was the time we had done that.
• 27:08
  SPEAKER_02: I invited her to come along, and she sat there the old time.
• 27:11
  SPEAKER_02: She didn't want to be on, but she sat there and and again was was the knowledge just bombed.
• 27:18
  SPEAKER_02: She knows so much about it.
• 27:19
  SPEAKER_02: But I, you know, I everybody knows I am 100% local as much as possible.
• 27:26
  SPEAKER_02: And to know that there is an Irish whiskey company, a brand, that is 20 miles from my doorstep is just insane.
• 27:36
  SPEAKER_02: Like I had no idea.
• 27:38
  SPEAKER_02: And I don't think a lot of people do.
• 27:39
  SPEAKER_02: I don't think people see Bua and they think, wow, what is that?
• 27:44
  SPEAKER_02: I think a lot of people are like, What is that?
• 27:47
  SPEAKER_02: So for the fact that that is a brand created by the uh a guy from Tolomordu and a guy who owns Burns Pub, and they come up with such a great Irish whiskey that is rooted right here in Columbus, Ohio, it's just it's awesome.
• 28:06
  SPEAKER_02: So I I definitely try to support that.
• 28:08
  SPEAKER_00: Stacy said the 10 year is green and the 16-year bush mill is red.
• 28:16
  SPEAKER_00: I don't have that one, Stacy.
• 28:19
  SPEAKER_00: So maybe I need the no, she says Bush Mills 12 is blue.
• 28:24
  SPEAKER_00: Is it bad?
• 28:26
  SPEAKER_00: She goes, is it bad I know the labels?
• 28:28
  SPEAKER_00: No, it's not.
• 28:28
  SPEAKER_00: Thank you for being on, Stacy.
• 28:30
  SPEAKER_00: And then also, Stacy, my question is, what is your favorite?
• 28:33
  SPEAKER_00: I tasted the 10 that time and it was very, very, very good.
• 28:38
  SPEAKER_00: Is the 12.
• 28:39
  SPEAKER_02: Stacy is gonna say something you've you've never heard the name of.
• 28:42
  SPEAKER_02: I'm gonna tell you, because she's she's gonna rattle off something that we're not gonna be able to pronounce it when she spells it.
• 28:49
  SPEAKER_00: She's like, she's joining with with a pour of Killowin, rum, and raisin.
• 29:00
  SPEAKER_02: Just went to Ireland, so she's got some special shit.
• 29:03
  SPEAKER_00: My well, you know, you know, and then there's the and then there's red breast, right?
• 29:08
  SPEAKER_00: I mean, that talk about rum and raisin, right?
• 29:13
  SPEAKER_00: That that that that tenure red breast is uh phenomenal.
• 29:21
  SPEAKER_02: Yeah, it's I I think that most people associate when they go to the store because it's been available red breasts, push mills, jameson, excuse me, are very common because they are what you see when you go into the store.
• 29:39
  SPEAKER_02: You have to look past them to find some of the other brands.
• 29:42
  SPEAKER_02: Green spot, yellow spot, you know, those things are are the next level, but most people see it and they're like, well, I don't really know that, and it's$89 or$129, and they just kind of pass by.
• 29:55
  SPEAKER_02: I think we need to do a bottle breakdown.
• 29:57
  SPEAKER_02: Are we ready for that?
• 29:58
  SPEAKER_00: Well, we're almost ready for that.
• 30:00
  SPEAKER_00: I will say that we're uh just from the Irish history, it would I the Irish whiskey was booming, and then it collapsed.
• 30:10
  SPEAKER_00: And one of the things that caused it to collapse was the Irish War of Independence, independence, British trade restrictions, prohibition in America, Scottish whiskey blending innovation.
• 30:24
  SPEAKER_00: Those those made it Irish whiskey, it nearly disappeared by 19080.
• 30:30
  SPEAKER_00: There was only two distilleries remaining in Ireland.
• 30:35
  SPEAKER_00: And then now we've got redbreast, green spot, like you said, Tealing, Bua, Powers, Bush Mills, all it all exploding.
• 30:45
  SPEAKER_00: So there's over 40 distilleries now operating or planned in Ireland.
• 30:51
  SPEAKER_00: So yes, now we are on.
• 30:54
  SPEAKER_00: I'm right on you were right.
• 30:56
  SPEAKER_00: Oh CT, you were so close because it's just we're on segment five and we are talking about the old Louisville barrel bottle breakdown, the old Louisville whiskey company barrel bottle breakdown.
• 31:10
  SPEAKER_00: Why don't you give us an update because you've been down there of the old Louisville whiskey companies?
• 31:18
  SPEAKER_00: You know, what's happening down there with Amin?
• 31:23
  SPEAKER_02: So if you don't know, in a quick rundown of it, it's uh so Amin has acquired one of the Rick Houses from the original Seagram's distillery that was built in, I think, 1936 or seven.
• 31:39
  SPEAKER_02: After prohibition, Seagram's comes along, says, We're gonna build the biggest, baddest thing in Shively area, Kentucky, and uh near Mechter's, near Wick or uh Brown Foreman, and so forth.
• 31:54
  SPEAKER_02: So they this was back before all those places were there, but they built this amazing uh distillery with eight rick houses that held, I believe, 56,000 barrels per rick house.
• 32:07
  SPEAKER_02: Now, most of the rick houses have been turned into store and locks or just whatever.
• 32:13
  SPEAKER_02: But Amin actually bought one right up front, right on the road.
• 32:18
  SPEAKER_02: It is turned into his new facility where it is six stories of barrels aging.
• 32:27
  SPEAKER_02: That is his new facility, so they are almost moved in completely.
• 32:33
  SPEAKER_02: And barrel picks are done there now, and now the tours are starting to make their way over there.
• 32:38
  SPEAKER_02: So I can't think you know, the the uh iconic things of like going to Buffalo Trace and seeing that, it's awesome.
• 32:47
  SPEAKER_02: But to be in that old Seagram's distillery, to ride the elevator that was used in 1938, that is still being used today to move barrels up and down six stories, it's it's uh it almost gives you chills.
• 33:02
  SPEAKER_02: I mean, it's just that cool.
• 33:03
  SPEAKER_00: So when are we planning our our so is he gonna have a grand opening?
• 33:11
  SPEAKER_00: Or has is he just gonna slowly?
• 33:15
  SPEAKER_00: I don't know.
• 33:16
  SPEAKER_02: He's talked about it.
• 33:17
  SPEAKER_02: I know that uh it's it's something he wants to do, but I don't know that he's put a date together yet.
• 33:23
  SPEAKER_02: But definitely we should.
• 33:25
  SPEAKER_02: If not, we'll just go down and do a Scotchy Bourbon boy day.
• 33:31
  SPEAKER_02: Yeah, to promote maybe even talk, maybe even talk to Amin about doing a takeover where we just do a huge party, invite everybody who's a a follower that wants to come down and be a part, they get a ticket, come to it, and we just have a huge party at the new facility and uh just make it a complete Saturday deal.
• 33:56
  SPEAKER_00: I I I mean I'm I'm I'm up for that.
• 33:59
  SPEAKER_00: We just have to set the dates.
• 34:00
  SPEAKER_00: I mean, me and you uh have been in Kentucky doing separate things at the same time.
• 34:06
  SPEAKER_00: We're doing so much.
• 34:08
  SPEAKER_00: Did you see he has couches?
• 34:09
  SPEAKER_00: Uh of course I has couches.
• 34:11
  SPEAKER_00: Wait, I I see I've seen you on the couch.
• 34:16
  SPEAKER_00: Those couches are amazing.
• 34:18
  SPEAKER_02: I I want those couches in my couch.
• 34:20
  SPEAKER_02: Aren't those aren't Rick had a lot of things?
• 34:21
  SPEAKER_00: Isn't that the isn't that the same couch that he had at his old place, though?
• 34:26
  SPEAKER_02: It's not.
• 34:26
  SPEAKER_02: He hasn't moved that couch yet because he still uses that couch on Saturday mornings.
• 34:31
  SPEAKER_00: All right, all right.
• 34:32
  SPEAKER_00: So Amin's doing fantastic things.
• 34:35
  SPEAKER_00: I can't wait.
• 34:36
  SPEAKER_00: We've been a part of this almost from the start.
• 34:39
  SPEAKER_00: The only bad thing is is there what what's kind of what's the chicken?
• 34:44
  SPEAKER_00: Yum yum yum yum sauce and yum pollo chicken's not far.
• 34:50
  SPEAKER_00: Okay, so there's another one close or is it the same one?
• 34:53
  SPEAKER_02: No, yummy yummy polyo is still not that far from his original his original location, it's only 10, 12 minutes from the new one.
• 35:01
  SPEAKER_02: Okay.
• 35:03
  SPEAKER_02: So I it's so it's not far, but there is oh, he opened me up to north north of bourbon.
• 35:10
  SPEAKER_02: Have you been to north of bourbon?
• 35:12
  SPEAKER_01: No.
• 35:14
  SPEAKER_02: You sit in barrels.
• 35:15
  SPEAKER_02: The barrels are your like your table is in a barrel.
• 35:20
  SPEAKER_02: Holy cow, that's amazing.
• 35:22
  SPEAKER_00: There you go.
• 35:24
  SPEAKER_00: There you go.
• 35:25
  SPEAKER_00: Lots of stuff happening, that's for sure.
• 35:28
  SPEAKER_00: Lots and lots and lots happening.
• 35:30
  SPEAKER_00: All right, so this is the old Louisville whiskey company's barrel bottle breakdown.
• 35:39
  SPEAKER_00: Breakdown.
• 35:39
  SPEAKER_00: There, there you go.
• 35:40
  SPEAKER_00: And the barrel bottle breakdown scale is based off of knocks on a barrel, and it's based off of nose, body, taste, and finish on the nose and the body, you can get up to four knocks on the barrel with this bung hammer.
• 36:00
  SPEAKER_00: And then if you taste and finish, you can get up to five knocks on the barrel for a total of a score of 18 for a perfect whiskey or bourbon.
• 36:12
  SPEAKER_00: But if there's one category that's exceptional, you can give it a butt up up.
• 36:18
  SPEAKER_00: So the perfect, excellent whiskey or bourbon is a 19 out of 18.
• 36:25
  SPEAKER_00: So are we ready to go?
• 36:27
  SPEAKER_00: Right now, we're doing you want to give the details of this, I believe, is it's it is it is Irish triple distillation for sure, right?
• 36:40
  SPEAKER_00: I believe so, yes.
• 36:42
  SPEAKER_02: So, real real quick backstory before we drink it because it is kind of cool.
• 36:46
  SPEAKER_02: So, this was the original one, and Martin had done only the one task of it.
• 36:55
  SPEAKER_02: So, down the road from where he is doing distillation and getting everything barreled in in Ireland.
• 37:02
  SPEAKER_02: He has a brewery that had some Imperial stout barrels, and he asked them to do this, so he did it and released it three years ago, and this sold out so quick it was crazy.
• 37:16
  SPEAKER_02: The state of Ohio, you can see on the side there that was an OHLQ pick, did not last long.
• 37:22
  SPEAKER_02: And we talked about it.
• 37:24
  SPEAKER_02: You, me, it, you know, we sat down with Martin and we talked about how great that was.
• 37:28
  SPEAKER_02: The tawny ports were good, the the the orange one, and Stacy will know the name because I can't think of it because it's different.
• 37:37
  SPEAKER_00: That was that was really good.
• 37:38
  SPEAKER_00: I still have that.
• 37:40
  SPEAKER_02: Starts with an M.
• 37:42
  SPEAKER_02: I can't think of the name, but anyway, it was really good.
• 37:44
  SPEAKER_02: And Martin said, he goes, I think next year, what do you think about doing more of the Imperial Stout?
• 37:50
  SPEAKER_02: And I said, I absolutely think for the price point you're at, it's a hundred percent yes.
• 37:56
  SPEAKER_02: And so out came the new black label at a 94 proof, and again, Imperial Stout.
• 38:05
  SPEAKER_02: It it's it's it's it's different from everything that is just the normal Irish whiskey, but you see it a lot in Irish whiskey.
• 38:15
  SPEAKER_02: Like one of the clonakilties that I have is a barrel stout finished, one of the Whistler series is a barrel stout finished.
• 38:24
  SPEAKER_02: That is definitely common in the Irish whiskey world.
• 38:31
  SPEAKER_00: Yeah.
• 38:32
  SPEAKER_00: Yeah, but but this one it it was uh I was able I was happy to be able to, I was able to grab this because of the OHLQ website is so good, you know, honestly, because if it wasn't good enough, I would have never found this.
• 38:51
  SPEAKER_00: But uh it was as soon as it was where it need where where I picked it up, I was able to go there and get it.
• 38:58
  SPEAKER_00: I I don't know how fast it would have been on the shelf, but it wasn't around where, you know, right around exactly where in my area, but I was able to pick this up.
• 39:10
  SPEAKER_00: And I've been looking forward to trying this because Martin was talking about how much he loved this.
• 39:16
  SPEAKER_00: And if you remember, initially he was supposed we were supposed to be doing a podcast on this, he but it got delayed on this.
• 39:28
  SPEAKER_00: This one was delayed, right?
• 39:30
  SPEAKER_02: And and we last year we were gonna do it, couldn't do it, right?
• 39:34
  SPEAKER_00: And it just kind of messed up the whole schedule after that because everything had worked out except for the whiskey being here.
• 39:43
  SPEAKER_00: You know, his schedule, our schedule, and everything like that.
• 39:46
  SPEAKER_00: So that was kind of funny.
• 39:48
  SPEAKER_00: So, but here we are.
• 39:50
  SPEAKER_00: We're gonna be doing the old Louisville whiskey barrel bottle breakdown of Boa Imperial Stout Finished, which I'm excited about because honestly, I've not I don't think I've had a beer finished, a stout finished Irish whiskey ever.
• 40:11
  SPEAKER_00: So what do we got here?
• 40:14
  SPEAKER_00: So what do you like okay, so the nose.
• 40:20
  SPEAKER_00: It has a unique It's a little nutty.
• 40:25
  SPEAKER_00: I pick up like a different nuttiness.
• 40:29
  SPEAKER_00: I pick up a almost a lemon scent.
• 40:33
  SPEAKER_00: Or a lime.
• 40:37
  SPEAKER_02: But underneath that like a lemon if it's a lemon, it's more of it's a lighter.
• 40:45
  SPEAKER_00: What those Italian lemons, what are those?
• 40:48
  SPEAKER_00: Oh, I wish I could remember what they are.
• 40:50
  SPEAKER_00: They start with a C.
• 40:52
  SPEAKER_02: Like when you yeah, when you smell like lemon cello, it's kind of like this.
• 40:59
  SPEAKER_02: Lemon cello kind of smell to it.
• 41:06
  SPEAKER_02: There's there's a a nuttiness that's somewhat a tad bit of chocolate, but very, very light.
• 41:13
  SPEAKER_00: I'll give you that.
• 41:17
  SPEAKER_00: Stacy says she got a little bit of lemon on it too.
• 41:25
  SPEAKER_02: Very different from most Irish whiskey.
• 41:28
  SPEAKER_00: Let's let's include Stacy in on this.
• 41:30
  SPEAKER_00: If she's got if she's got it, got it in her glass, feel free to give us your analysis and we'll we'll barrel bottle, break it down with Stacy.
• 41:45
  SPEAKER_00: All right.
• 41:45
  SPEAKER_00: So that what do you what are you going to give this on the nose out of four?
• 41:50
  SPEAKER_00: I mean, I always find it tricky, and I know you do too, to be able to, what would you say?
• 41:58
  SPEAKER_00: Uh to be able to figure out the comparison of a nose between a Scotch and Irish whiskey, a Japanese whiskey, and then bourbons and rye.
• 42:10
  SPEAKER_00: Because they're they're so different in their categories.
• 42:14
  SPEAKER_00: And is it do you base it off of the category, or do you just base it overall of what you like and what you don't like?
• 42:22
  SPEAKER_00: You know what I mean?
• 42:23
  SPEAKER_00: That's always tricky for me.
• 42:24
  SPEAKER_00: Bourbon is easy for me because I love caramels and vanillas and cherry, all that, those flavors.
• 42:31
  SPEAKER_00: But when you get into the fruity notes of the other whiskeys, do you I always have I struggle whether I penalize that the Irish whiskey for not being bourbon?
• 42:45
  SPEAKER_02: I think you gotta stay in your in your lane with it and stay in the Irish whiskey world and compare it to your bush mills and your Jamesons and those kind of things.
• 42:54
  SPEAKER_02: I think that's the only fair way to do it because it is very different.
• 42:58
  SPEAKER_02: But me on the nose, what I like is that there is some complexity.
• 43:04
  SPEAKER_02: Like there is there is the lemon cello note, there is that light chocolate, there is that light nut note that I'm getting out of it.
• 43:15
  SPEAKER_02: And that's not common, and and that's definitely coming from that south.
• 43:21
  SPEAKER_02: I I I'm gonna go, because we gotta go whole numbers.
• 43:26
  SPEAKER_02: I'm gonna round up and go to three.
• 43:28
  SPEAKER_00: You give the nose a three.
• 43:37
  SPEAKER_00: When you absolutely pound the crap out of an empty barrel as it dries out, the hoops wanna fall.
• 43:43
  SPEAKER_00: Yeah, the hoops try and fall off.
• 43:45
  SPEAKER_00: I I would this I was doing I was using this hammer and I was doing some cooperage work.
• 43:52
  SPEAKER_00: Alright, so I when I really inhale on this, I get the stout where you're saying that the little bit of chocolate, it's almost like I don't get it nutty, but I get it like a burnt.
• 44:11
  SPEAKER_00: Like if you burnt, like my favorite thing is is if we're making if we're making bourbon balls and the milk chocolate goes too far and it burns, there's an aspect of like that, it almost does a dark chocolate, but it's burnt.
• 44:28
  SPEAKER_00: So that it's not dark chocolate.
• 44:30
  SPEAKER_00: Now, now Stacy says she's getting apricot.
• 44:34
  SPEAKER_00: But if I take we're what I'm finding on the nose is like inhaling hard with my dominant nostril takes out, and there's almost a Skittles, like a lemon Skittle aspect to it, you know?
• 44:55
  SPEAKER_00: And I will agree with you.
• 44:57
  SPEAKER_00: That is a very pleasant nose, it's got flavors that I like, there's nothing off-putting, and it's above average, you know what I mean?
• 45:06
  SPEAKER_00: For a for an Irish whiskey, a lot of times you get the barley grain flavor, which has a sting.
• 45:15
  SPEAKER_00: Yeah, sometimes it's it's hard to get past that sometimes.
• 45:18
  SPEAKER_02: Right.
• 45:18
  SPEAKER_02: Some of them, you know, just like a standard game, and you smell it, and it's like that's pretty much all you can get out of it.
• 45:25
  SPEAKER_00: And it's a two then.
• 45:27
  SPEAKER_00: But I give this a three also.
• 45:31
  SPEAKER_00: Now I have not tasted this.
• 45:34
  SPEAKER_00: I've just no I've not tasted it yet.
• 45:36
  SPEAKER_00: This is my first time.
• 45:39
  SPEAKER_00: Now, the proof on this, right?
• 45:41
  SPEAKER_00: They do they stick right to the proof?
• 45:47
  SPEAKER_00: 94, so this this has got some bite to it comp for for most.
• 45:57
  SPEAKER_02: It's not as much bite as the first batch.
• 46:01
  SPEAKER_02: You want to know what the first batch was?
• 46:04
  SPEAKER_00: Wow, that's delicious.
• 46:06
  SPEAKER_00: What was the first batch?
• 46:08
  SPEAKER_00: The first batch was 122.
• 46:10
  SPEAKER_00: She said that was a she said the first batch was a single grain, and this was a blend.
• 46:16
  SPEAKER_00: Correct.
• 46:17
  SPEAKER_00: She's right.
• 46:20
  SPEAKER_00: I like the 94.
• 46:21
  SPEAKER_00: This drinks.
• 46:24
  SPEAKER_02: It's super good to drink.
• 46:26
  SPEAKER_02: It's got a lot of flavor.
• 46:28
  SPEAKER_02: It's it's got enough.
• 46:30
  SPEAKER_02: To me, the mouth feels good.
• 46:32
  SPEAKER_02: It's got it's all over your tongue.
• 46:34
  SPEAKER_02: It even hits the top of your mouth a little bit.
• 46:36
  SPEAKER_02: It doesn't really roll off the sides or anything, but it's it's just a nice well.
• 46:41
  SPEAKER_00: Do you do you like?
• 46:43
  SPEAKER_00: I mean, honestly, I would say all Irish whiskeys, when it comes to bodies, because of their aging process and everything, they're not in a they're not a lot of times they're in used oak, you know, they're in used oak barrels, or they're you know, it's not like a bourbon, which you're gonna stick that baby in that brand new four-char oak barrel.
• 47:13
  SPEAKER_00: This definitely does never they they don't pick up the bodies that the bourbons have, right?
• 47:22
  SPEAKER_00: It's always see that's the part the part about Irish whiskey that's dangerous for me is the drinkability.
• 47:30
  SPEAKER_00: Bourbons for the most part, even you can get in a 90 95 bourbon, and it is not the drinkability, usually it takes a special.
• 47:44
  SPEAKER_00: There's only a few select ones where the drinkability is where you could just go, go, go, go, right?
• 47:52
  SPEAKER_00: Where this goes down like water, right?
• 47:58
  SPEAKER_00: I mean, it's close to water as far as how it goes down.
• 48:02
  SPEAKER_00: I have no res no resistance whatsoever when I drink this.
• 48:07
  SPEAKER_02: It's it's I think it's part of that triple distillation.
• 48:10
  SPEAKER_02: It it doesn't have the heat to it in it.
• 48:12
  SPEAKER_02: Like you don't get like the Kentucky hug, so to speak, don't get that.
• 48:18
  SPEAKER_00: Is it like hanging with Dave at House of Commons and him giving you clicks?
• 48:28
  SPEAKER_00: Like 100 times it's distilled, and it it then it just yeah.
• 48:33
  SPEAKER_00: All right, I'll give it to you.
• 48:36
  SPEAKER_02: It's different in that in that manner.
• 48:38
  SPEAKER_00: So okay, Stacy, it's uh what uh it's uh for the for the body, you can give it up to a four would be perfect, and a one would be horrible.
• 48:51
  SPEAKER_00: So it's how many knocks?
• 48:53
  SPEAKER_00: So with with it, she said four out of ten, so she's probably gotta go.
• 49:02
  SPEAKER_00: So that's almost a two, but does she give it a two?
• 49:07
  SPEAKER_00: As far as the nose.
• 49:13
  SPEAKER_02: Probably is a two.
• 49:14
  SPEAKER_00: Yeah, but I'll let her let her settle in on that.
• 49:18
  SPEAKER_00: We both gave it a three.
• 49:19
  SPEAKER_00: All right, so the body, I'll go.
• 49:25
  SPEAKER_00: Yeah, I think we're out of four again here.
• 49:27
  SPEAKER_00: Yeah, she said one out of four.
• 49:29
  SPEAKER_00: She said she said it was a four out of ten, it's decent.
• 49:36
  SPEAKER_00: Uh so she's rating off of all whiskey.
• 49:41
  SPEAKER_00: That's for sure.
• 49:42
  SPEAKER_02: But Stacy's rating it off of Irish whiskeys in a different level than we drink.
• 49:47
  SPEAKER_02: Oh, hell yeah.
• 49:49
  SPEAKER_02: I mean, Stacey drinks some some amazing stuff.
• 49:53
  SPEAKER_00: And she uh she gives it a two on the nose.
• 49:57
  SPEAKER_00: I will hammer away on that.
• 49:59
  SPEAKER_00: All right, so two two threes and a two.
• 50:03
  SPEAKER_00: All right, so we need to we need to move on.
• 50:06
  SPEAKER_00: Yep, I know.
• 50:07
  SPEAKER_00: Body.
• 50:08
  SPEAKER_00: Another four out of four.
• 50:10
  SPEAKER_00: And I will say the body to me is a two because it that that's just the flavor's there, but it it's there.
• 50:24
  SPEAKER_00: Back them, you know, my tongue, my my the roof of my mouth, but it doesn't really go to cheeks or under.
• 50:29
  SPEAKER_00: So I give it a it's a two as far as a body.
• 50:34
  SPEAKER_00: Me too as well.
• 50:36
  SPEAKER_00: Alright, so it's two two.
• 50:41
  SPEAKER_00: And we're waiting.
• 50:42
  SPEAKER_00: What do you what does Stacy think as far as yes?
• 50:49
  SPEAKER_02: Sugary note that comes in though on the palate that is different from some of these.
• 50:54
  SPEAKER_02: It it picks up some sugar that's different.
• 50:58
  SPEAKER_00: But I don't expect huge, like I said, I I this is this has always been the thing with me with Irish whiskey that gets me in trouble, is because it's the a big-bodied bourbon or a big-bodied whiskey a lot of times controls how much you're gonna be able to drink because you're sipping.
• 51:17
  SPEAKER_00: But I mean, you can I I this bottle could be gone tonight.
• 51:23
  SPEAKER_02: Don't don't I know.
• 51:25
  SPEAKER_02: Yeah, I tell you, don't drink with Martin because Martin will kill you.
• 51:30
  SPEAKER_00: Right.
• 51:30
  SPEAKER_00: So I we both gave it a two.
• 51:33
  SPEAKER_00: We're waiting for Stacy.
• 51:35
  SPEAKER_00: Oh, Stacy's it's underneath a like.
• 51:38
  SPEAKER_00: Okay, let's do this.
• 51:40
  SPEAKER_00: She gave it, I'd say a two for body two.
• 51:43
  SPEAKER_00: She gave it a two-two.
• 51:48
  SPEAKER_00: All right, so taste.
• 51:51
  SPEAKER_00: Now, I really think, again, I don't look for long, especially though, I don't look for long finishes on an Irish whiskey.
• 52:02
  SPEAKER_00: That's just kind of not what Irish whiskey for the most part is.
• 52:06
  SPEAKER_00: There are some, I'm not gonna say that there aren't, but I will say the taste is the strongest always.
• 52:13
  SPEAKER_00: So, what are you gonna give this as far as taste, CT?
• 52:15
  SPEAKER_00: I mean, I this the taste is better than the nose by far.
• 52:22
  SPEAKER_00: Taste four or five.
• 52:24
  SPEAKER_00: You could give it out of five.
• 52:26
  SPEAKER_00: We're up to now we're into the one to five.
• 52:32
  SPEAKER_02: This is the bad thing.
• 52:33
  SPEAKER_02: For me, I like this a lot because it follows.
• 52:38
  SPEAKER_02: I like the big stout note that's going on.
• 52:42
  SPEAKER_02: Now, not everybody Daisy's gonna disagree.
• 52:45
  SPEAKER_02: I'm gonna say because she she likes the the standard, you know, the the regular grain flavor.
• 52:53
  SPEAKER_02: But I like this finish, so for me it's a four.
• 52:58
  SPEAKER_00: So you're gonna give it a four out of five.
• 53:04
  SPEAKER_00: Oh, there went one.
• 53:07
  SPEAKER_00: I'll have to hammer that back up next for the next one.
• 53:12
  SPEAKER_02: Stacy's sitting there, she's thinking, I'm never talking to him again.
• 53:16
  SPEAKER_00: All right.
• 53:17
  SPEAKER_00: So she goes, she's she said, I'm good to have to get you, I'm gonna have to give you a sample of short cross rye and malt.
• 53:25
  SPEAKER_00: It's 66%.
• 53:27
  SPEAKER_00: It's not a hug, it's a gut punch.
• 53:31
  SPEAKER_02: Anyways, I've never even heard of short cross.
• 53:35
  SPEAKER_02: See, that's what I mean.
• 53:36
  SPEAKER_02: We we don't know these things.
• 53:38
  SPEAKER_00: Yeah, so, anyways, if we were smart, we would have had Stacy actually on the podcast tonight.
• 53:44
  SPEAKER_00: Maybe stick around a little bit afterwards for the after after party, Stacy.
• 53:51
  SPEAKER_00: I'm gonna give it, I will give this to on this one.
• 54:00
  SPEAKER_00: All right.
• 54:04
  SPEAKER_00: I love the Imperial Stout.
• 54:08
  SPEAKER_00: It's like a it's almost a Guinness in a whiskey.
• 54:13
  SPEAKER_00: You know what I mean?
• 54:14
  SPEAKER_00: The what you love about that creaminess of a Guinness, it's in a whiskey.
• 54:19
  SPEAKER_00: So I will agree with you, CT.
• 54:22
  SPEAKER_00: I'm gonna give it a four.
• 54:28
  SPEAKER_00: Stacy?
• 54:29
  SPEAKER_00: She gives it a 3.5.
• 54:31
  SPEAKER_00: It's good for some very nose finishes.
• 54:35
  SPEAKER_00: And and we don't do halves, so I will round up for her, and Stacy gives it a 4-2.
• 54:47
  SPEAKER_00: All right, the finish can be up to five.
• 54:50
  SPEAKER_00: I don't think it's a it's not a two finish.
• 54:53
  SPEAKER_00: It it's it's it's what would you say?
• 54:55
  SPEAKER_00: It's just a short.
• 54:57
  SPEAKER_00: It's it's a three.
• 54:58
  SPEAKER_00: Yes.
• 54:58
  SPEAKER_02: In an Irish whiskey, to me, it's a three.
• 55:02
  SPEAKER_00: Yeah, I would say it's a three as far as a finish.
• 55:05
  SPEAKER_00: And I'm waiting, and she gave it a four and then a three, so we give it two threes.
• 55:15
  SPEAKER_00: I think we gave it the exact same thing, didn't we?
• 55:20
  SPEAKER_00: We did.
• 55:22
  SPEAKER_00: We started off with a two out of four, then we went to a then on the no, we started out with a three out of four on the nose, then a two out of four, which is five out of out of eight, and then we went four and three, seven.
• 55:39
  SPEAKER_00: So twelve out of eighteen, she says the finish is a two.
• 55:44
  SPEAKER_00: So she gave it.
• 55:50
  SPEAKER_00: She started off with we both gave it a she get two, two.
• 55:56
  SPEAKER_00: So on our threes, so we gave it twelve out of eighteen, and she gave it ten out of eighteen.
• 56:03
  SPEAKER_00: So we've got twenty-four, thirty-four divided by three, two twelves and a ten, which should be a half.
• 56:19
  SPEAKER_00: 11.5, right?
• 56:21
  SPEAKER_00: Eleven.
• 56:22
  SPEAKER_00: Eleven.
• 56:22
  SPEAKER_00: You're right.
• 56:24
  SPEAKER_00: Two twelves is twenty-four and a ten.
• 56:27
  SPEAKER_00: No, no, it's yeah, eleven point three three three.
• 56:32
  SPEAKER_00: So we we'll round up to eleven and a half.
• 56:35
  SPEAKER_00: Eleven point five for boa imperial stout Irish whiskey.
• 56:46
  SPEAKER_00: So there you go.
• 56:47
  SPEAKER_00: That is our old Louisville.
• 56:49
  SPEAKER_00: That price point.
• 56:52
  SPEAKER_02: Price point is important too.
• 56:53
  SPEAKER_02: What's that price point of that bottle?
• 56:55
  SPEAKER_02: Isn't that bottle?
• 56:56
  SPEAKER_02: Wasn't it$36.99?
• 56:58
  SPEAKER_00: Yeah, I wanted I I what came to me is$34, but I'll defer to your$36.
• 57:04
  SPEAKER_02: Yeah.
• 57:05
  SPEAKER_02: I either way, it's$30 some dollars for a bottle that uh is super good for what it is.
• 57:12
  SPEAKER_02: It's not a hundred dollar bottle, but it's good for what it is.
• 57:16
  SPEAKER_00: I would tell you that if you have a fantasy sports draft, baseball draft, football draft, you open this up, and by the time the draft's over, it's gonna be half the three-quarters gone.
• 57:29
  SPEAKER_00: It's that easy.
• 57:32
  SPEAKER_00: Yeah, yeah.
• 57:33
  SPEAKER_00: It's it's there you go.
• 57:34
  SPEAKER_00: So, all right, so that brings us up to use.
• 57:38
  SPEAKER_02: Let's we probably better get moving on the cocktail.
• 57:43
  SPEAKER_00: CT St.
• 57:44
  SPEAKER_00: Patrick's Day drinks.
• 57:46
  SPEAKER_00: Let's uh you take center stage here, my friend.
• 57:50
  SPEAKER_00: I'm excited.
• 57:51
  SPEAKER_00: I will do, I've got the coffee here, my coffee drink.
• 57:55
  SPEAKER_00: I'll probably top that off while you start and tell us all about what you're doing.
• 58:00
  SPEAKER_02: Well, let me get my ice down here because as we know, that's the most important part.
• 58:06
  SPEAKER_02: All right, so the first one I'm gonna do, I'm just gonna do my rendition of a Irish mule.
• 58:17
  SPEAKER_02: So, in a mule, obviously we take uh let me get my all right now we're good.
• 58:27
  SPEAKER_02: So we go with uh ginger beer.
• 58:30
  SPEAKER_02: If you like ginger and you can find ginger syrup, by all means, ginger syrup would be a better alternative to ginger beer, it's gonna have a more flavor, but you know what?
• 58:43
  SPEAKER_02: I gotta go with Freddy's.
• 58:45
  SPEAKER_02: Freddy's ginger beer, it's so good.
• 58:48
  SPEAKER_02: So we're gonna go four ounces of ginger beer in our glass with ice.
• 58:56
  SPEAKER_02: And I'm not gonna mix this outside of it.
• 58:59
  SPEAKER_02: Sometimes with with this, you can mix you can do this in a shaker before you add the ginger beer, there's things like that you can do.
• 59:09
  SPEAKER_02: I'm not doing that.
• 59:10
  SPEAKER_02: Then we're gonna add two ounces, and I'm gonna use the whistler, and I'm gonna use that double oak that I talked about.
• 59:18
  SPEAKER_02: I really like this.
• 59:19
  SPEAKER_02: I think it's a great great Irish whiskey that stands up in this drink.
• 59:25
  SPEAKER_02: So we're gonna add that.
• 59:26
  SPEAKER_02: So we got two ounces of that going in with our four ounces of beer, and then I know they tell you one ounce of lime.
• 59:41
  SPEAKER_02: We're just putting a half of a lime in here.
• 59:44
  SPEAKER_00: That's awesome.
• 59:47
  SPEAKER_00: Look at that.
• 59:48
  SPEAKER_00: He's using that CT.
• 59:50
  SPEAKER_00: I always ask you to flex, and you just for the first time, you were flexing right there.
• 59:56
  SPEAKER_02: Fine, my spoon.
• 59:57
  SPEAKER_02: I lost my spoon.
• 59:59
  SPEAKER_02: All right, so now, with that all being said, we're gonna mix that up.
• 1:00:06
  SPEAKER_02: Here is where I'm gonna kick in.
• 1:00:10
  SPEAKER_02: So this is barrel-aged maple syrup.
• 1:00:14
  SPEAKER_02: I'm gonna add a little bit of because people say to people like Matt and I that maple syrup isn't always good.
• 1:00:22
  SPEAKER_02: Maple syrup makes everything better better, and especially when it's been aged in a bourbon barrel.
• 1:00:27
  SPEAKER_02: So I'm gonna add just a little bit of maple syrup today.
• 1:00:32
  SPEAKER_00: We're not giving any uh kudos of what kind or whatever, it's just some some syrup in some barrel.
• 1:00:39
  SPEAKER_02: So that that that is seldom seen maple syrup robust addition that was added to my barrel that I ate after it had bourbon in it.
• 1:00:54
  SPEAKER_02: So basically, when you add the maple syrup, if everybody's like, oh my gosh, what's the maple syrup do?
• 1:01:02
  SPEAKER_02: I'm not a big fan of ginger ale because it messes with my stomach a little too much.
• 1:01:06
  SPEAKER_02: It's a little the the acidity is different.
• 1:01:09
  SPEAKER_02: When you add the maple syrup, it mellows this out and makes it super delicious.
• 1:01:18
  SPEAKER_02: Telling you, that is a great meal.
• 1:01:24
  SPEAKER_02: If you're drinking it with vodka, you're doing it wrong.
• 1:01:29
  SPEAKER_00: Yeah, I agree.
• 1:01:31
  SPEAKER_02: I mean, really, the flavor, the flavor is totally different.
• 1:01:34
  SPEAKER_02: I don't care if you do it with bourbon, but the flavor with that Irish whiskey is fantastic.
• 1:01:41
  SPEAKER_00: Which Irish whiskey did you use?
• 1:01:42
  SPEAKER_00: You used the Whistler, right?
• 1:01:44
  SPEAKER_02: Was it a I used the Whistler double oak?
• 1:01:47
  SPEAKER_00: Okay.
• 1:01:47
  SPEAKER_02: But again, two ounces of it, four ounces of ginger beer, and it then it could be whatever ginger beer you want to use.
• 1:01:54
  SPEAKER_02: Or if you decide to use ginger syrup, then obviously that that ratio is a little different.
• 1:02:00
  SPEAKER_02: But again, four ounces of of the ginger beer, and then one ounce of lime.
• 1:02:06
  SPEAKER_02: I go with a half a lime.
• 1:02:08
  SPEAKER_02: I I don't care.
• 1:02:09
  SPEAKER_02: Good lime lime is good.
• 1:02:10
  SPEAKER_02: You can't go wrong.
• 1:02:11
  SPEAKER_02: Add a half a lime, freshly squeezed.
• 1:02:13
  SPEAKER_02: Do not buy that stupid plastic container at Kroger that looks like a lime and then dump it in your drink.
• 1:02:21
  SPEAKER_02: No, buy the lime, squeeze them, get fresh.
• 1:02:25
  SPEAKER_00: Okay?
• 1:02:26
  SPEAKER_00: Unless, unless.
• 1:02:28
  SPEAKER_00: Then you add unless that's all you got.
• 1:02:30
  SPEAKER_00: Unless that's all you got.
• 1:02:32
  SPEAKER_02: You don't if listen, if that's all you have, do not buy that stupid thing.
• 1:02:37
  SPEAKER_02: No, buy real lemons, buy real limes, and then add a little bit of maple syrup, and holy cow.
• 1:02:45
  SPEAKER_00: That sounds delicious, and Stacy says that sounds amazing.
• 1:02:50
  SPEAKER_00: So that Whistler Double Oak is what's on the shelf right now in the state of Ohio.
• 1:02:55
  SPEAKER_00: That's that's right now, right?
• 1:02:59
  SPEAKER_02: 25 bucks.
• 1:03:01
  SPEAKER_00: Yeah, I think I'll be headed over for that.
• 1:03:04
  SPEAKER_02: I mean I can't tell you.
• 1:03:07
  SPEAKER_02: I mean, and the fact that Stacey even said that, that tells you something.
• 1:03:11
  SPEAKER_02: That's that's a good bottle for the price point.
• 1:03:16
  SPEAKER_00: I will tell you that, you know, I love double oaked anything.
• 1:03:21
  SPEAKER_00: You double oak it, and I'm in.
• 1:03:27
  SPEAKER_00: Okay, so now's the fun one.
• 1:03:30
  SPEAKER_02: Now we're having fun.
• 1:03:32
  SPEAKER_00: So are we gonna change up are we gonna change up the whiskey?
• 1:03:35
  SPEAKER_00: I mean, as far as the Irish whiskey, are you going for a different one on this one?
• 1:03:40
  SPEAKER_02: Absolutely.
• 1:03:41
  SPEAKER_02: Absolutely.
• 1:03:42
  SPEAKER_02: Yeah, we can't do the same thing.
• 1:03:44
  SPEAKER_02: Okay.
• 1:03:44
  SPEAKER_02: We got one other ingredient.
• 1:03:47
  SPEAKER_02: Okay, so now everybody knows I'm all about an old fashioned.
• 1:03:54
  SPEAKER_02: Right?
• 1:03:55
  SPEAKER_02: Yeah.
• 1:03:56
  SPEAKER_02: So we're gonna take two ounces of our bottle breakdown boa imperial stout.
• 1:04:04
  SPEAKER_02: Oh, yeah, two ounces of that bad boy.
• 1:04:07
  SPEAKER_02: Pour right in there.
• 1:04:08
  SPEAKER_02: Then we are gonna take a couple of dashes of chocolate bitters.
• 1:04:14
  SPEAKER_02: I love Woodford bitters for chocolate.
• 1:04:16
  SPEAKER_02: I think they have the best flavor.
• 1:04:18
  SPEAKER_02: I'm actually gonna add three just because I'm feeling it tonight.
• 1:04:21
  SPEAKER_02: Then I'm gonna add two dashes of the manga stora bitters.
• 1:04:27
  SPEAKER_02: Here's the kicker.
• 1:04:29
  SPEAKER_02: Yesterday, while everybody was doing whatever, I was making Guinness syrup.
• 1:04:39
  SPEAKER_02: Oh.
• 1:04:39
  SPEAKER_02: Guinness simple syrup made with brown sugar.
• 1:04:43
  SPEAKER_02: I'm gonna put a half an ounce of Guinness deuced brown sugar syrup.
• 1:04:54
  SPEAKER_02: Oh, look at that.
• 1:04:58
  SPEAKER_02: Where did you get it?
• 1:04:59
  SPEAKER_02: It's easy to make.
• 1:05:01
  SPEAKER_02: That bottle takes uh one can and a cup and a half of brown sugar.
• 1:05:06
  SPEAKER_02: You do it on the stove for about 20 minutes, and then that lasts for about two to three weeks in the stove.
• 1:05:12
  SPEAKER_02: Or in the fridge.
• 1:05:13
  SPEAKER_02: Don't put it in the stove.
• 1:05:14
  SPEAKER_00: Now you could burn it and make it burnt brown sugar Guinness.
• 1:05:20
  SPEAKER_00: You could do that too.
• 1:05:21
  SPEAKER_00: Right.
• 1:05:22
  SPEAKER_02: So in our mixing glass, we've got all that going on.
• 1:05:26
  SPEAKER_02: So we've got that that nice.
• 1:05:28
  SPEAKER_02: Oh, yeah, this is gonna be.
• 1:05:29
  SPEAKER_02: I've already had it.
• 1:05:30
  SPEAKER_02: It's delicious.
• 1:05:32
  SPEAKER_02: But but it wouldn't be me if I didn't but up up it.
• 1:05:40
  SPEAKER_02: So here is the the nice little topper we're gonna put on it.
• 1:05:46
  SPEAKER_02: Everybody likes green, right?
• 1:05:48
  SPEAKER_02: St.
• 1:05:48
  SPEAKER_02: Patty's Day.
• 1:05:49
  SPEAKER_02: Hold on a second here.
• 1:05:50
  SPEAKER_00: Oh my god.
• 1:05:52
  SPEAKER_00: That doesn't sound like that's gonna work.
• 1:06:01
  SPEAKER_00: A green foam.
• 1:06:03
  SPEAKER_00: Is that green foam?
• 1:06:07
  SPEAKER_02: So you can't have an Irish cocktail without some kind of green in it, right?
• 1:06:12
  SPEAKER_02: So we're gonna take our Guinness.
• 1:06:17
  SPEAKER_02: I don't even know what we call this.
• 1:06:19
  SPEAKER_02: This would be the Guinness Irish Boo old-fashioned.
• 1:06:23
  SPEAKER_02: There's so many names in this, it gets kind of crazy.
• 1:06:25
  SPEAKER_02: So anyway, we're gonna take this bad boy.
• 1:06:29
  SPEAKER_02: And here's how it's gonna work.
• 1:06:32
  SPEAKER_02: We're gonna put what we already mixed in the glass.
• 1:06:38
  SPEAKER_01: Clone.
• 1:06:39
  SPEAKER_02: Looks amazing.
• 1:06:41
  SPEAKER_02: And there we go with that Guinness.
• 1:06:44
  SPEAKER_02: Simple syrup.
• 1:06:46
  SPEAKER_02: And then we are gonna top it with this bad boy.
• 1:06:56
  SPEAKER_02: In that syrup, or in that foam, we'll put a little bit of vanilla.
• 1:07:04
  SPEAKER_00: Oh my god, there's so many words that are coming to coming to the green matches your shirt.
• 1:07:10
  SPEAKER_02: Stacy, stacy, Stacy instantly is not happy with me because I've done this.
• 1:07:16
  SPEAKER_00: No, she said perfect.
• 1:07:18
  SPEAKER_00: No, no, she said it was the perfect whiskey for this cocktail.
• 1:07:21
  SPEAKER_00: You use the bourbon Imperial, you the Boa Imperial Stout along with the Guinness.
• 1:07:29
  SPEAKER_00: So she she said she approves.
• 1:07:33
  SPEAKER_00: And then who said they need that in their life?
• 1:07:36
  SPEAKER_00: Matt says he needs that in his life.
• 1:07:41
  SPEAKER_02: You're not even ready for this, Matt.
• 1:07:43
  SPEAKER_00: This is
• 1:07:43
  SPEAKER_02: This is a it's really good.
• 1:07:46
  SPEAKER_00: Holy What, we can call it a leprechaun shit.
• 1:07:54
  SPEAKER_00: It's like green and brownish black.
• 1:08:00
  SPEAKER_00: That's crazy.
• 1:08:03
  SPEAKER_00: And now that works.
• 1:08:08
  SPEAKER_02: It is that simple syrup with the Guinness.
• 1:08:11
  SPEAKER_02: What's crazy is it first?
• 1:08:13
  SPEAKER_02: The vanilla that you add into the foam can come out.
• 1:08:18
  SPEAKER_02: But as it finishes, the Guinness flavor is really there.
• 1:08:22
  SPEAKER_00: So Matt says, please tell me you used marshmallows from Lucky Charms to help make that foam.
• 1:08:34
  SPEAKER_00: I think we could taste like we could pull out the marshmallows, the the Lucky Charm, the the clover, and then we could drop that on the top.
• 1:08:46
  SPEAKER_00: I mean if you could he's not wrong.
• 1:08:49
  SPEAKER_02: The vanilla bean that I used in it makes it taste like a marshmallow from Lucky Charm.
• 1:08:58
  SPEAKER_00: That looks really good, CT.
• 1:08:59
  SPEAKER_00: That looks good.
• 1:09:00
  SPEAKER_02: I'm looking for a bunch of gold.
• 1:09:03
  SPEAKER_00: They're magically delicious.
• 1:09:08
  SPEAKER_00: Oh, that's good.
• 1:09:11
  SPEAKER_00: I mean, you so did you make this out of your own brain, or did you do you have ideas?
• 1:09:17
  SPEAKER_00: Did you get help?
• 1:09:20
  SPEAKER_02: This is this is my brain that is probably a little overzealous sometimes.
• 1:09:28
  SPEAKER_02: The ADHD.
• 1:09:29
  SPEAKER_02: So you call this a Guinness Old Fashion, right?
• 1:09:34
  SPEAKER_02: It is a Guinness Old Fashion.
• 1:09:36
  SPEAKER_02: Now, there are people that talk about taking Guinness and re and doing a heat reduction and adding sugar, but most of the time they use like regular sugars or the oh what the heck's it called.
• 1:09:49
  SPEAKER_02: But I like brown sugar.
• 1:09:50
  SPEAKER_02: I think it it just does well, it gives a good flavor.
• 1:09:54
  SPEAKER_02: The sucky thing is, is as good as this is, it's only gonna last me for about two to three weeks, which means I'm gonna have to drink a lot of these or variations of these in the next two to three weeks.
• 1:10:06
  SPEAKER_00: Why do you have to drink it?
• 1:10:07
  SPEAKER_00: You just have to have the normal people come over and make them for them.
• 1:10:14
  SPEAKER_02: Then they'll drink all my other stuff.
• 1:10:17
  SPEAKER_00: So we're at that point.
• 1:10:20
  SPEAKER_00: We're at that point.
• 1:10:28
  SPEAKER_00: And they've all and you've been gone enough where they've drank enough of your other stuff, right?
• 1:10:35
  SPEAKER_02: Yeah, it gets once gets bad.
• 1:10:37
  SPEAKER_02: But hey, if you don't have one of these stupid things, get on Amazon and order it.
• 1:10:42
  SPEAKER_02: I don't care.
• 1:10:43
  SPEAKER_02: It's like eight bucks, I think.
• 1:10:45
  SPEAKER_02: But I'm not kidding you.
• 1:10:47
  SPEAKER_02: An old-fashioned with a topping on it makes all the difference in the world.
• 1:10:52
  SPEAKER_02: And even this one, that that little bit of vanilla bean that comes through with that uh that cream is so good.
• 1:10:59
  SPEAKER_02: Well, if you it's kind of like what you did with the cold foam on coffee.
• 1:11:03
  SPEAKER_02: It's the same kind of play, but with this, you can make your own.
• 1:11:09
  SPEAKER_02: You're you're just using half and half or whole whole, you can use whole milk, you can use heavy whipping cream, whatever you want, but you can make your own and like holy crap, I forgot I got green apple up there.
• 1:11:22
  SPEAKER_02: I could have done a green apple.
• 1:11:24
  SPEAKER_02: So St.
• 1:11:25
  SPEAKER_02: Patty's day.
• 1:11:26
  SPEAKER_00: So I'm gonna finish up with the Irish coffee.
• 1:11:30
  SPEAKER_00: Normal Irish coffee is basically coffee with whiskey in it, and maybe, as Stacy said, so on this one I'm pouring a cup of coffee because I'm gonna be up a long time tonight, and we're gonna just put some boa imperial stout in it.
• 1:11:48
  SPEAKER_00: Because before I was putting the Green River bourbon, and I like Green River bourbon, but you put a little bit of that in there, and that's the normal Irish coffee with a little bit of, but I do like to add in the bourbon cream or the Irish Bailey's Irish cream in the coffee because uh you know that that's the black, and this is the cream version of it, and then anybody like you said, what it would be awesome if I had some of your Guinness foam right there, Lucky Charm foam.
• 1:12:21
  SPEAKER_00: I would be adding it right now, but I've just got some cold foam right on top.
• 1:12:26
  SPEAKER_00: Add that to it, it's delicious.
• 1:12:28
  SPEAKER_00: You were talking about Amazon people.
• 1:12:30
  SPEAKER_00: I can start looking for those little stir sticks because you know I've got it's a frother, yeah.
• 1:12:38
  SPEAKER_00: The frothers, I'm sure I can find frothers in some of the loads.
• 1:12:42
  SPEAKER_00: Are I just I have this awesome decanter that came in?
• 1:12:49
  SPEAKER_00: I got that yesterday.
• 1:12:51
  SPEAKER_00: I mean, I how can you be so lucky to have Amazon in a recycling account?
• 1:12:58
  SPEAKER_00: That's for sure.
• 1:12:58
  SPEAKER_00: That just happened to us this week.
• 1:13:00
  SPEAKER_00: But you know, I'm telling you, my guy's going through.
• 1:13:04
  SPEAKER_00: I just tell them anything to do with whiskey.
• 1:13:07
  SPEAKER_00: Now I'll tell them to look for frothers.
• 1:13:12
  SPEAKER_02: So I can feel that if you want a frother in a recycling bag.
• 1:13:15
  SPEAKER_00: Oh, you can this is this is just returns.
• 1:13:18
  SPEAKER_00: This is there, everything's still in its boxes.
• 1:13:20
  SPEAKER_00: It's not like it's out of their boxes or whatever, it's just returns, and people return things for many different reasons.
• 1:13:27
  SPEAKER_00: Oh, god, I just pulled off a cramp doing that.
• 1:13:31
  SPEAKER_02: Ah, thigh cramp.
• 1:13:34
  SPEAKER_02: If anybody watching is like, you well, you're cramped, but otherwise, like this isn't as good as I said.
• 1:13:41
  SPEAKER_02: It's it's so good I'm almost done with it, and I'm wishing I had another one.
• 1:13:47
  SPEAKER_01: That is amazing.
• 1:13:49
  SPEAKER_00: All right, so let's get some people back on, finish up, you know what it's great.
• 1:13:56
  SPEAKER_00: CT.
• 1:13:57
  SPEAKER_00: It's good to have you back on.
• 1:13:59
  SPEAKER_00: I know you've been busy.
• 1:14:00
  SPEAKER_00: I know we're heading into the summer, so usually during the summer you can be on a little bit more.
• 1:14:06
  SPEAKER_00: You're busy still, but there's a lot of things.
• 1:14:09
  SPEAKER_00: We're gonna be trying to get down to a means for sure.
• 1:14:13
  SPEAKER_00: I definitely want to get down there.
• 1:14:16
  SPEAKER_02: I like a distillery takeover for the Scotchy Bourbon Boy.
• 1:14:19
  SPEAKER_00: That would be cool.
• 1:14:20
  SPEAKER_02: I think that's I I think we can do that.
• 1:14:24
  SPEAKER_02: We can have people come from all over and do just an awesome one-day event.
• 1:14:30
  SPEAKER_00: Yeah, and uh, we'll get a mean to just like, you know, a mean always, what would you say, delivers.
• 1:14:40
  SPEAKER_02: Delivers?
• 1:14:41
  SPEAKER_02: I I just need to make sure I have a hotel room upstairs in the fifth floor or something.
• 1:14:46
  SPEAKER_02: Well, third floor has a bathroom, so I'm gonna go with third floor, I mean.
• 1:14:50
  SPEAKER_00: There you go.
• 1:14:51
  SPEAKER_00: I mean, I can't wait to get there.
• 1:14:53
  SPEAKER_00: You've seen it already.
• 1:14:54
  SPEAKER_00: I've only heard about it.
• 1:14:56
  SPEAKER_00: That should be a fantastic.
• 1:15:05
  SPEAKER_00: Usually the tour involves lots of barrels.
• 1:15:10
  SPEAKER_02: Bad thing is, is the tours that I end up giving are when he can't go up to the top floor and I'm on the roof, and I'm afraid of heights.
• 1:15:18
  SPEAKER_02: So I give the tour from the center of the roof and let people walk around the outside and look over.
• 1:15:24
  SPEAKER_00: So, alright.
• 1:15:25
  SPEAKER_00: So, Stacy says that I should be looking for two stacks Irish cream, and it is in Ohio.
• 1:15:31
  SPEAKER_02: Yes.
• 1:15:32
  SPEAKER_00: So I have not tried that.
• 1:15:35
  SPEAKER_02: Giant Eagles carry it.
• 1:15:37
  SPEAKER_02: I've seen it at a couple of giant eagles.
• 1:15:39
  SPEAKER_00: So I will say I wanted to just do a little shout out to Christy Akinson and Mark Carter.
• 1:15:49
  SPEAKER_00: Today, they released to the club the first ever 20-year and America, it's American whiskey.
• 1:15:58
  SPEAKER_00: It's 20-year, and it is 139.9.1 proof.
• 1:16:06
  SPEAKER_00: So that was pretty interesting.
• 1:16:08
  SPEAKER_00: I I I did get in on the 375 bottle for it.
• 1:16:13
  SPEAKER_00: So, I mean, that's good.
• 1:16:15
  SPEAKER_00: They they 375 it because there was only a certain amount and they wanted to make sure everybody could get some.
• 1:16:21
  SPEAKER_00: So that's gonna be a fun podcast to do with UCT at one point this year when you're here to drink it with me, or on there to drink it with you.
• 1:16:32
  SPEAKER_02: I'm in.
• 1:16:34
  SPEAKER_02: I'll dress like Mark Carter to drink that bottle.
• 1:16:39
  SPEAKER_00: It's so it's supposed to talk, it's supposed to be like English toffee.
• 1:16:43
  SPEAKER_00: That's how good it is.
• 1:16:44
  SPEAKER_00: I mean, Christy's even saying it's just phenomenal.
• 1:16:48
  SPEAKER_00: So I can't wait to be able to do that.
• 1:16:50
  SPEAKER_00: So, all right, everybody.
• 1:16:53
  SPEAKER_00: I'm just gonna try and get some people on.
• 1:16:55
  SPEAKER_00: Hopefully, Stacy will come on for a couple minutes.
• 1:16:57
  SPEAKER_00: And I know, Mark, I know that CT, I would like you to stay on just a little bit.
• 1:17:02
  SPEAKER_00: And I I have to be out of here about 10:15 tonight.
• 1:17:06
  SPEAKER_00: So we'll finish this up.
• 1:17:07
  SPEAKER_00: Thanks everybody for the pre-Saint Patty Patrick's Day podcast.
• 1:17:12
  SPEAKER_00: But it makes sense to do it a weekend ahead.
• 1:17:14
  SPEAKER_00: Now we've given them drink, you know, given you some unique drink ideas, right, CT?
• 1:17:20
  SPEAKER_00: I I mean there's so many more out there.
• 1:17:23
  SPEAKER_02: But I think I think and and this this weekend is the celebration.
• 1:17:27
  SPEAKER_02: A lot of people are celebrating Saturday and Sunday coming up, not Tuesday.
• 1:17:32
  SPEAKER_02: Not that we won't be Tuesday, but Saturday and Sunday are gonna be prequels to that.
• 1:17:38
  SPEAKER_00: So right, right.
• 1:17:39
  SPEAKER_00: That's when people like Saturday night is when people really can, and we don't have to worry about daylight savings time anymore.
• 1:17:46
  SPEAKER_00: Because a lot of times you gotta worry about daylight.
• 1:17:49
  SPEAKER_00: We're still screwed up on that.
• 1:17:50
  SPEAKER_00: Yeah, but if you in in past, a lot of times daylight savings happens the same week, not the week before of St.
• 1:17:59
  SPEAKER_00: Patrick's Day.
• 1:18:00
  SPEAKER_00: You know, and so I'm kind of happy that you know it's happen it happened a week before, so I got my bearings about me going into this this holiday.
• 1:18:09
  SPEAKER_00: So, all right, everybody, www.
• 1:18:12
  SPEAKER_00: and ct, thank you so much for doing the drink podcast.
• 1:18:17
  SPEAKER_00: I think what we gotta do is start putting this uh the CT special Scotchy bourbon boy.
• 1:18:26
  SPEAKER_00: I, you know, when you come up with these drinks, we gotta start to make them official and then put them on the website for everybody.
• 1:18:33
  SPEAKER_00: You know, we we basically have the Scotchy bourbon because honestly, I really think as a you know, you are definitely a mixologist, you have a passion that's right up there with a lot of people.
• 1:18:46
  SPEAKER_00: And if if a bartender, official bartender, laugh at me.
• 1:18:53
  SPEAKER_02: What no you would laugh at me, they'd be like, You did what?
• 1:18:58
  SPEAKER_00: No, but as a mixologist, I think you're you really got a really good take.
• 1:19:02
  SPEAKER_00: And if that paid as much as you made doing your real job, you probably would do that.
• 1:19:08
  SPEAKER_00: But you know, it's like you got to do your real job.
• 1:19:11
  SPEAKER_00: So, but anybody in the Dayton Springfield area, if you know CT, he's always everywhere throughout the whole Columbus, Dayton, even maybe sometimes down into Cincinnati area, making drinks for people, doing charities, right?
• 1:19:33
  SPEAKER_00: I mean, you've done it.
• 1:19:35
  SPEAKER_00: Yeah, and people you do a really good job, you have a good passion, and I love this segment.
• 1:19:41
  SPEAKER_00: Anytime you do this, it's kind of a special segment, and I'm glad we're able to get it in.
• 1:19:47
  SPEAKER_02: Yeah, me too.
• 1:19:48
  SPEAKER_02: I'm I'm glad to be a part of it.
• 1:19:50
  SPEAKER_02: There is there's just a lot of good I I mean, there's so many good cocktails out there that I don't even know, but uh it's fun to mess around with it and have have a good time and just enjoy people.
• 1:20:05
  SPEAKER_02: So and what better way to do it than Saint Patty's Day?
• 1:20:10
  SPEAKER_02: So my green one's gone.
• 1:20:12
  SPEAKER_02: Now I gotta go back to the mule.
• 1:20:14
  SPEAKER_00: There you go.
• 1:20:15
  SPEAKER_00: All right, www.scotchybourbonboys.com for all things scotchy bourbon boys.
• 1:20:20
  SPEAKER_00: We got Glenn Karen's, we've got t-shirts, and we're working on some other stuff.
• 1:20:26
  SPEAKER_00: I keep saying I'm gonna update the website.
• 1:20:29
  SPEAKER_00: I'm there, Roxy's there, we're we're right.
• 1:20:32
  SPEAKER_00: I've I've been having all the bios changed.
• 1:20:36
  SPEAKER_00: It should look a little bit more prof professional.
• 1:20:38
  SPEAKER_00: Plus, I've got all the pictures ready to go, so it should be happening soon.
• 1:20:44
  SPEAKER_00: I've been saying this for over a year, and so but it but we've been working on it, so there you go.
• 1:20:50
  SPEAKER_00: And then also make sure you follow us on Instagram, Facebook, YouTube, X, not TikTok, because honestly, we've been officially banned from TikTok.
• 1:21:01
  SPEAKER_00: I don't know how that happened, but they don't allow alcohol-based content, so being a whiskey they changed that.
• 1:21:10
  SPEAKER_00: Yep, it's what it is, and we were banned, so I found that out today.
• 1:21:15
  SPEAKER_00: So, not on TikTok anymore.
• 1:21:16
  SPEAKER_00: And then we are on Apple, iHeart, and Spotify.
• 1:21:20
  SPEAKER_00: Whether you and anywhere else you want to listen to us, we're there.
• 1:21:24
  SPEAKER_00: And whether you listen to us or watch us, make sure that you become members.
• 1:21:29
  SPEAKER_00: Uh, we're also on Patreon, too.
• 1:21:31
  SPEAKER_00: Become a member on Patreon.
• 1:21:32
  SPEAKER_00: There's different levels with some really cool stuff.
• 1:21:35
  SPEAKER_00: So check that out.
• 1:21:37
  SPEAKER_00: Become a member on YouTube, follow us on YouTube, leave super chats on YouTube.
• 1:21:42
  SPEAKER_00: There you go.
• 1:21:43
  SPEAKER_00: But remember, good bourbon equals good friends and good times.
• 1:21:49
  SPEAKER_00: Make sure that you don't drink and drive, drink responsibly, and live your life uncut and unfiltered.
• 1:21:58
  SPEAKER_00: And we will leave with foolish pride.
• 1:22:04
  SPEAKER_00: Here we go.