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Whiskey Tales from the Revival Vintage Bottle Shop Kicking off season 5 · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Forty-N High Strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:51
  Speaker 2: Watch.
• 1:52
  Speaker 2: We love what we do.
• 1:54
  Speaker 2: We're drinking every drink, man.
• 1:57
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:00
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:03
  Speaker 2: We're raising the hell.
• 2:06
  Speaker 2: We're making some noise.
• 2:07
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:09
  Speaker 2: We're here to have fun.
• 2:11
  Speaker 2: We're here to have fun, yeah.
• 2:34
  Speaker 3: Yeah, alright, welcome to another podcast and the start of Season 5 for the Scotchy Bourbon Boys.
• 2:47
  Speaker 3: This is where we're kicking it off.
• 2:49
  Speaker 3: We are as promised and we start it off every year.
• 2:52
  Speaker 3: We are in Covington, kentucky.
• 2:54
  Speaker 3: We are in Kentucky.
• 2:55
  Speaker 3: We are here at the Revival Vintage Bottle Shop in Spirits correct?
• 3:01
  Speaker 3: You got it With Brad Bonds high five.
• 3:04
  Speaker 3: Man Woo CT, what's happening?
• 3:06
  Speaker 3: And Roxy woo.
• 3:08
  Speaker 3: So starting it off, okay, but we also have our bartender here, jason, jason.
• 3:16
  Speaker 3: We'll just throw up one.
• 3:17
  Speaker 3: Yeah, there you go.
• 3:19
  Speaker 4: And we're going to stop before we break a bottle.
• 3:21
  Speaker 3: No, no yeah, exactly this is a place you don't want to break a bottle, that's for sure.
• 3:27
  Speaker 3: I mean, Brad can break all the bottles he wants, there he is, but not if you're visiting, you want to.
• 3:33
  Speaker 3: There's signs all over do not touch, and you got to respect that, because this is the key to vintage spirit.
• 3:39
  Speaker 5: Yeah, well, if you ask, we can touch it together.
• 3:47
  Speaker 3: Hey, brad, remember when we talked?
• 3:49
  Speaker 3: About touching it together.
• 3:51
  Speaker 3: All right so, but you know you're fairly new, right?
• 4:00
  Speaker 3: How long have you been in business?
• 4:02
  Speaker 5: We were going to actually open in March of 2020, but the world ended and so we just hit our three year, actually last month, so August 7th or 8th in 2020, we kicked this off and grinded it out so today, and it gets just easier and easier as we go into the future, have some great help and just super pumped for the future.
• 4:25
  Speaker 3: So the last time we were here, it was really busy.
• 4:28
  Speaker 3: We had Augusta spirits, we had RD1 yourself, we were all talking about stuff and it was amazing, but we weren't focused really on the shop as much as I'd like to do.
• 4:41
  Speaker 3: I'd like to do a, you know, get into this, because one you were talking about you've been in this for three years Now about, I would say, about six, eight months ago is when I heard about how I had to meet you, and so when you think about it, it's the spirits, you would think, is what everybody would be telling me about.
• 5:04
  Speaker 3: But that's not really.
• 5:07
  Speaker 3: I mean that is not how we heard or how I heard about you or whatever it's about you.
• 5:14
  Speaker 3: I mean, you are collecting fantastic spirits.
• 5:18
  Speaker 3: There's other places that have done stuff like this, but what you're doing is very unique and your approach to it.
• 5:26
  Speaker 3: So you know, kind of get into that just real quick.
• 5:29
  Speaker 5: Yeah, man, we're.
• 5:31
  Speaker 5: You know, just this has been like a dream.
• 5:34
  Speaker 5: This isn't a job, I mean.
• 5:35
  Speaker 5: I basically wake up and I feel like I won the Super Bowl.
• 5:38
  Speaker 5: Every day I have an awesome business partner helping navigate this with me.
• 5:43
  Speaker 5: So you know, there's a lot of gray area in this.
• 5:45
  Speaker 5: It's new to everybody.
• 5:46
  Speaker 5: And so I have a city commissioner here and a local attorney, so Shane and Smith, so I'm basically backed by a law firm and you know, a game is being created for me to play at the highest level in the history of the world.
• 5:59
  Speaker 5: And so you know, I think a lot of this stuff you know in the past.
• 6:03
  Speaker 5: When you think about vintage spirits, it's like people could sell it, but where, you know, where would they take it?
• 6:08
  Speaker 5: So you know places like Christie's and Sotheby's and a couple high-end bars were buying it, but they only wanted it if you had, you know, pappy or Louis the Trace.
• 6:17
  Speaker 5: And so you know, I think, like Jim Beam, trains and just different knickknacks you know, kind of went by the wayside.
• 6:24
  Speaker 5: And so the older generation, because of this law that's passed, just really the spirits were being thrown away.
• 6:30
  Speaker 5: And so we can come in and be gracious to who we buy from, and then you know, in turn, we're not running a museum here, and so what's so fun for me is, you know, I wish we could give it all away, because what got me into it's a hobby, you know, but if you have a business you can't do that, and so kind of the collision of that meets here.
• 6:48
  Speaker 5: And so you know, we have stuff that starts out at five bucks.
• 6:50
  Speaker 5: You can come in and, depending upon how old you are, I mean, for five dollars I have like a 60, 60s Polish honey liqueur.
• 6:57
  Speaker 5: I mean you can drink something that your parents drank here for cheap, and I think bourbon is almost like golf or you know other things, or boating or something like that, and the outside, looking in, you're like man, that looks fun, and then you get into it and it's like you have to be rich.
• 7:10
  Speaker 5: And so we want to put the game on its head and really change it, for the average person, I mean, the everyday guy and girl, should be able to come and have something where they can still pay their bills next week, and you know, taste, history, and so that's what we're doing here.
• 7:26
  Speaker 5: I'm basically making the game conform to us and I'm literally at the mercy of no one.
• 7:32
  Speaker 3: But isn't that that's the fun of it, right?
• 7:36
  Speaker 5: Yeah, no, it's, it's epic.
• 7:37
  Speaker 3: I mean, you're not at the mercy of anybody, but you're also running a business, so you have all the stuff where do you, you know, but you're sharing something awesome, and when you share something awesome, the goal is to come in and just every every day, and your, your shop, acts.
• 7:54
  Speaker 3: Actually, the energy of your shop is it's kick, kick back, enjoy life, kind of thing, and that's that portrays your.
• 8:03
  Speaker 4: I think it portrays your personality of what you're doing and the people that you're working with.
• 8:08
  Speaker 5: But you know it's great when you get to choose the people that you're working, oh right 100% man and you know, and I think it for me to alcohol in general is a long journey and what we drank maybe at 15, when you're curious about booze, and now I'm 41, you know your body changes, your palate changes, and so I feel like we beat the game of liquor, and I think the best spirits are already in a bottle and we have it.
• 8:29
  Speaker 5: But how do you take the horse to water?
• 8:31
  Speaker 5: So you know, we've basically beat it, We've peeled the game back.
• 8:34
  Speaker 5: We can use Zelda Like.
• 8:36
  Speaker 5: This is the end.
• 8:37
  Speaker 5: I'm showing you like I found the sword and the.
• 8:39
  Speaker 5: You know the bow and arrow and stuff and you either want to see it or you don't, but you know.
• 8:44
  Speaker 5: So we're trying to make it accessible to everybody and I don't think price should be in the way of that, and so I actually try to make it, you know, just just approachable for any person to come in and like this guy right here that just came in to taste some cool stuff.
• 9:02
  Speaker 4: So well, this is a, this is a environment where you just don't have that opportunity in the country, hardly a place that you can come and try a Wild Turkey, a EH Taylor, a you name it.
• 9:16
  Speaker 5: I mean it's basically, you know, I look at it like the Michelin star restaurants in the high end bars have made it to where you have to be a multi millionaire to walk in the door, and so you know, that's just ridiculous.
• 9:27
  Speaker 4: Go in there dressed in a T shirt.
• 9:28
  Speaker 4: No, that's what I love to man.
• 9:30
  Speaker 5: I'm sitting here in like running shoes and a T shirt.
• 9:32
  Speaker 5: I don't even have a mustache twisted up, you know, and so whenever you want.
• 9:37
  Speaker 1: You have a mustache, right.
• 9:39
  Speaker 3: Yeah, yeah, yeah.
• 9:39
  Speaker 3: So, okay, ct, you had that one so so yeah, so I the thing that we don't get to see, but you know is is.
• 9:49
  Speaker 4: Are your customers that coming in every day?
• 9:51
  Speaker 4: Are you seeing a lot of new people or do you see a lot of repeat people daily?
• 9:58
  Speaker 5: No, we have.
• 9:59
  Speaker 5: We have an awesome following.
• 10:00
  Speaker 5: There's people that come, you know we do a deal every day and so I don't think it gets people off their couch or whatever.
• 10:05
  Speaker 5: But you know, every day, like the turkey, today, we'll go ahead and do that for 15 bucks, you know, and working, you taste an 86 Turkey for $15 and then tomorrow, whatever's left, I'll raise it to 25 and, you know, just makes it approachable.
• 10:18
  Speaker 5: I think in the past you just, you know most bars of a poor like that would be one or 200.
• 10:24
  Speaker 5: So you just can't even right, Right, you can't even smell it.
• 10:27
  Speaker 3: No, so yeah, I mean it's so.
• 10:31
  Speaker 3: It's funny because I've, throughout my lifetime I've seen vintage spirits.
• 10:38
  Speaker 3: You know I've been.
• 10:41
  Speaker 3: You know we rented a house one time on a lake and in the basement was this absent from 1958.
• 10:49
  Speaker 3: Absent that was obviously not from the United States, but it was just looks like but it was on the shelf in the basement where you clean the fish and they had a couple of things and when you look at your shelf here it's very similar to what you're looking at.
• 11:04
  Speaker 3: You know, there's so many bars out there where you walk in and it's all lit, perfect, you know, organized and everything.
• 11:10
  Speaker 3: But that's not what this is about.
• 11:12
  Speaker 3: This is about finding those bottles that were hanging out by the fish cleaning station in the basement but still got their seals 100%.
• 11:22
  Speaker 5: No, I love using like analogies and just different things that compare to my past, and I went to Maine when I was like 10 years old and all I could think about was barbecue.
• 11:31
  Speaker 5: My mom and dad are like dude, like you don't eat ribs in Maine you get lobster.
• 11:35
  Speaker 5: And so I try to tell people when they come in, like you know, we do have some newer things and we have bucket list.
• 11:42
  Speaker 5: You know how I have a black maple hill right here, but if you're trying something for 35 bucks, I'm going to recommend the Stitzelweller Dave Nicholson for 35, but you know, it is what it is, and so we're trying to take the horse to water and you're either going to try it or not.
• 11:56
  Speaker 5: So I try to get people out of their comfort zone and I think that's what's so neat about the poor of the day.
• 12:02
  Speaker 5: You know, two days ago we did like a 1930s or 40s ride and for $15.
• 12:07
  Speaker 5: And so I bet people that came in that when they woke up in the morning they didn't know they were drinking, that you know.
• 12:12
  Speaker 5: And so it's just quite random and you know, again, it doesn't get people like rushing in and canceling their plans, but once you get here, it's.
• 12:19
  Speaker 5: You know we're getting you out of that and just having to try something new.
• 12:23
  Speaker 4: I mean, obviously they can come into the bar and have a pour of whatever, or two or three, but you also sell the bottles.
• 13:17
  Speaker 4: We do.
• 13:17
  Speaker 4: So somebody who's looking for a specialty canner like we talked about the Jim Beam train, which is obviously a people's look that's a pretty popular thing that's out there because they're huge, but yeah, they can come in and drink and maybe not buy the exact bottle they're drinking, but buy something close.
• 13:35
  Speaker 3: It's right over there.
• 13:36
  Speaker 3: So while you're talking about that, I'll do the video and splice it in for the train, the train, yeah.
• 13:44
  Speaker 5: So you know what's cool now is like a birth-year type bottle, and so you know what can you drink that was bottled.
• 13:51
  Speaker 5: This is my birth-year.
• 13:52
  Speaker 5: Here it is so 75.
• 13:55
  Speaker 3: 75?
• 13:55
  Speaker 3: .
• 13:55
  Speaker 3: 72.
• 13:57
  Speaker 3: 75.
• 13:59
  Speaker 4: 75.
• 13:59
  Speaker 4: Same age.
• 14:00
  Speaker 4: Why are you trying to age me?
• 14:02
  Speaker 3: up, Because I've already aged up and I can't help you but don't put me into the same blend.
• 14:08
  Speaker 3: Well, how old are you?
• 14:11
  Speaker 5: I'm 41, so I was born in 82.
• 14:14
  Speaker 3: So yeah, I mean, I wasn't even thought of yet, so I graduated when you were born.
• 14:19
  Speaker 1: So yeah, so next year's gonna be a big year for times.
• 14:23
  Speaker 3: Yeah, 60.
• 14:24
  Speaker 3: Dude you're great man, I thought you were like 45.
• 14:31
  Speaker 3: People are telling me go with the 60 stuff that's happening and I'm like, no, fuck that.
• 14:37
  Speaker 3: No, no, no, no.
• 14:40
  Speaker 1: Well, the bottle that we tried on the Facebook live was 86 was the year we got married, so there you go, yeah, there we go yeah, so this one.
• 14:49
  Speaker 5: This is like butter you know National Distillers are used for like a butter scotch kind of taste and so so Old Taylor was made at National Distillers.
• 14:58
  Speaker 3: Go through the history of it.
• 14:59
  Speaker 3: Yeah, just a little history.
• 15:01
  Speaker 5: I mean, I'm sure you guys can drop something too.
• 15:03
  Speaker 5: Coming out of prohibition, a conglomerate called National Distillers bought Taylor Crow, granddad, you know three of the icons, I think, in the whiskey game, and they also got a few others that we have on the bar Hill and Hill.
• 15:16
  Speaker 5: They got Bermond, deluxe, pm, and there's probably a few that I'm not even thinking of and you know.
• 15:23
  Speaker 5: So they own that from coming out of prohibition until 1987.
• 15:27
  Speaker 5: Beam then purchased them and kind of milked that stock, and so the last of the National Distillers was the early 90s.
• 15:33
  Speaker 5: And you know, granddad, I had you know, some people in yesterday, probably in their early 20s or so, and you know just this is also National Distillers.
• 15:43
  Speaker 5: And what people don't realize is in 91, 92, you know, basil Hayden came out as a brand, and so Basil Hayden is Old Granddad.
• 15:50
  Speaker 5: And so you know, a lot of folks are just like what do you mean?
• 15:54
  Speaker 5: Like I had no clue, and so I think Beam did a great job of making Basil Hayden will cost double.
• 16:00
  Speaker 5: And so in your head, like you're just like, well, old Granddad's not even good, right, and so you know why would I charge 35 or 40 bucks for you to charge a night, try a 1954 Granddad.
• 16:11
  Speaker 5: Well, you know, this is like the nectar of the gods, like yeah, I mean I think if, like Jesus, gets reincarnated he's like baited Well, I think Taylor.
• 16:21
  Speaker 3: So Beam buys up Taylor.
• 16:22
  Speaker 3: Granddad and Crow right.
• 16:25
  Speaker 3: But Taylor was given to Buffalo Trace in a.
• 16:31
  Speaker 5: Yeah, they came out in 2011 with their line of, you know, the EH Taylor small batch and.
• 16:36
  Speaker 5: Seago barrel it's just a different spin on it.
• 16:39
  Speaker 3: Well, no, actually Beam sent the trademark because they had a dispute and to settle that dispute they let up Trace.
• 16:51
  Speaker 3: Do Taylor?
• 16:52
  Speaker 3: You know, take the Taylor, take the Taylor.
• 16:54
  Speaker 3: Yeah, eh, taylor.
• 16:55
  Speaker 3: So I mean you look at it.
• 16:56
  Speaker 3: I mean honestly, if everybody can see that, but it's still the logo that's on the EH Taylor today is right there.
• 17:03
  Speaker 2: I mean it's all the yellow.
• 17:05
  Speaker 3: Yeah exactly, and that one still had on Castle and Key.
• 17:10
  Speaker 3: It's a different distillery, but it's still the old Taylor distillery.
• 17:15
  Speaker 3: Still has the original markings and all that, which is amazing, right.
• 17:19
  Speaker 5: One of the most beautiful places on earth.
• 17:22
  Speaker 4: Oh yeah, I mean anybody that you take there, when you make the corner and come around and all of a sudden, it's there, it's like you're in a it's like going to Disney World.
• 17:31
  Speaker 4: You mean it's like this another world, because this is another world.
• 17:36
  Speaker 3: This is delicious.
• 17:37
  Speaker 3: So far, we've tasted the 1986 Wild Turkey 101, right, it was a 101.
• 17:44
  Speaker 5: We did a 108 year dessert, yep, and then we which is 15 out of 8, you come in Good.
• 17:50
  Speaker 2: What, what, what it needs to be like a lot.
• 17:53
  Speaker 4: Smell that wild turkey that was left in there.
• 17:54
  Speaker 4: It is oh, it's like caramel.
• 17:57
  Speaker 4: No, it's a milk dump.
• 17:59
  Speaker 3: That actually smells exactly like a milk, like when you're at the movies.
• 18:02
  Speaker 3: Just smell the milk, the container, next time, so wow.
• 18:07
  Speaker 5: We have a special, a special one for you here.
• 18:09
  Speaker 5: So this is a 30s 40s ride that I was talking about.
• 18:12
  Speaker 5: It was our deal of the day the other day, and so it says Maryland on it.
• 18:15
  Speaker 5: Excellent on it, yeah, and these gentlemen were actually a blending house and it could be from like five or six different distilleries and so you really don't know because it's not bonded.
• 18:25
  Speaker 5: And so really the downfall for me with this bottle is it's 86 proof and it has an awesome nose.
• 18:33
  Speaker 5: I've drank some overhaul, prohibition and pre-pro and after that and this really has that honey funk of it.
• 18:40
  Speaker 5: So I think the nose is a little better than it tastes, but it's still respectable and it's gonna be fun to share with you guys.
• 18:47
  Speaker 5: You know, if you haven't had old Dusty Rye, it's gonna really open up.
• 18:51
  Speaker 3: I've never had a Dusty Rye in my life.
• 18:54
  Speaker 3: I mean the part of the only that it pours almost in it, the.
• 19:00
  Speaker 3: Would you see the color on that?
• 19:02
  Speaker 3: Why should it pour Like it's?
• 19:04
  Speaker 4: thicker, it's like honey.
• 19:05
  Speaker 4: It's pouring.
• 19:06
  Speaker 4: Yeah, honey, yeah.
• 19:07
  Speaker 4: So we have a gentleman's book on Facebook that's watching from the Philippines right now.
• 19:13
  Speaker 5: So yeah, you know, like 3% of our followers, I think, are from like Bangladesh or something.
• 19:21
  Speaker 3: Yeah, Like you know, so we've had some reach man.
• 19:25
  Speaker 5: I have 11,000 followers from India, oh yeah, Dude, you could get off the plane and you're like my people.
• 19:34
  Speaker 3: Let's answer, okay, so we're gonna answer, except.
• 19:37
  Speaker 4: Alrighty, so he's obviously not watching the podcast.
• 19:40
  Speaker 4: It's speaker hey hey, martin, welcome.
• 19:46
  Speaker 3: Hey, welcome to the podcast.
• 19:47
  Speaker 3: You're on your way.
• 19:48
  Speaker 3: You got your.
• 19:49
  Speaker 3: You're in route.
• 19:50
  Speaker 3: He's coming from Louisville.
• 19:52
  Speaker 3: Yeah, we're just in the middle of the podcast right now.
• 19:55
  Speaker 3: Say hi to everybody.
• 19:56
  Speaker 3: That one, hey everybody.
• 19:58
  Speaker 3: That's great.
• 19:59
  Speaker 3: Super Mrs Nash is on the way.
• 20:03
  Speaker 3: Excellent, we can't wait.
• 20:05
  Speaker 3: We can't wait for you guys to get here.
• 20:08
  Speaker 3: Wait.
• 20:09
  Speaker 3: We can't wait to be there.
• 20:10
  Speaker 3: So right now, if you go on your phone after you're done and watch, we're live on Facebook, you could see that we're tasting old judge ride.
• 20:18
  Speaker 3: From what year was that brand?
• 20:19
  Speaker 5: It's a 30s or 40s, you'll be able to smell it from your phone like the honey funk man.
• 20:24
  Speaker 1: It'll come right through.
• 20:25
  Speaker 1: Oh my God here.
• 20:29
  Speaker 2: I'm holding it right through the phone.
• 20:33
  Speaker 3: I'm holding it right to the phone there, nash, you can smell that.
• 20:36
  Speaker 3: Oh my God.
• 20:39
  Speaker 4: You're a spice.
• 20:42
  Speaker 2: That little bit of spice is just awesome.
• 20:45
  Speaker 3: I love it when people call into the podcast.
• 20:49
  Speaker 3: That's pretty cool.
• 20:50
  Speaker 4: So all right, so We'll see you soon.
• 20:51
  Speaker 4: We'll see you soon.
• 20:52
  Speaker 4: We'll see you soon.
• 20:53
  Speaker 4: That's supposed to be in the yes, you will yes.
• 20:55
  Speaker 3: I We'll just get back at it and we're gonna tune in.
• 20:58
  Speaker 3: All right, talk to you soon.
• 20:59
  Speaker 4: All right, bye.
• 21:00
  Speaker 4: 31% straight ride, 49% other straight whiskies Yup.
• 21:07
  Speaker 5: So, yeah, at Blending House.
• 21:08
  Speaker 5: So a little bit of research.
• 21:10
  Speaker 5: And how to Baltimore?
• 21:12
  Speaker 5: Man, I had someone drop some knowledge on my Facebook post the other day.
• 21:15
  Speaker 5: It's a Blending House.
• 21:16
  Speaker 5: It could be like up to five different places, you know.
• 21:20
  Speaker 5: It could even be Pennsylvania and it says Maryland on it, and so you know this is.
• 21:25
  Speaker 5: It's got that, that funk, and it's completely different than any whiskey you'll ever have right here.
• 21:30
  Speaker 1: Yeah, it's very unique.
• 21:33
  Speaker 1: Which amazing the funk stands out almost straight up.
• 21:37
  Speaker 3: It's got a you could say a funk, Okay, so there, but it's like that is the first time I ever tasted anything like that.
• 21:44
  Speaker 3: Yeah, it's almost a soap.
• 21:46
  Speaker 5: It's crazy dude.
• 21:47
  Speaker 5: Yeah, you know, there's the airplane museum and Dayton and like some of the smells you get from like these World War I and World War II things, Like you know.
• 21:57
  Speaker 5: You could just imagine flying that plane drinking this.
• 22:01
  Speaker 2: So I don't talk about this much.
• 22:02
  Speaker 2: You could.
• 22:04
  Speaker 3: They probably do.
• 22:05
  Speaker 3: But yeah, but I things give off energy.
• 22:11
  Speaker 3: So you talk about the right Patterson Air Force base which is in that place, the energy that comes out of that place, exactly what you're talking about.
• 22:20
  Speaker 3: There's just the planes.
• 22:22
  Speaker 5: The smells, the touch it, you know?
• 22:24
  Speaker 3: yeah, I mean you're looking at the plane that dropped the atomic bomb.
• 22:27
  Speaker 3: It's there.
• 22:27
  Speaker 3: It's, there's a lot of stuff.
• 22:29
  Speaker 5: It's positive and negative and, you know, the one thing you can't do there is like you can't eat a plane, you know.
• 22:34
  Speaker 5: And so like what can you ingest?
• 22:35
  Speaker 5: That's older than you, and so like this is what they would have drank back in the day, and so it's just really cool, man Like you know to taste.
• 22:42
  Speaker 4: This is a thing you're talking about.
• 22:43
  Speaker 4: You're talking about history.
• 22:44
  Speaker 1: I mean you're talking 30s or 40s.
• 22:46
  Speaker 3: You're talking within 10, 10 years of prohibition.
• 22:49
  Speaker 5: Yeah, I mean like this was most likely put in a bottle before the atomic bomb.
• 22:52
  Speaker 5: I mean like just think about it, dude, it's pretty good.
• 22:55
  Speaker 1: I nailed exactly what this tastes like.
• 22:57
  Speaker 3: This tastes like what my grandmother's dresser smells, I can't say anything.
• 23:02
  Speaker 3: No, actually the nostalgia, the soap has turned to almost a great dresser.
• 23:09
  Speaker 1: Like it's almost like there's a great like a, a conch or a
• 23:13
  Speaker 3: great finish.
• 23:13
  Speaker 3: It's incredible, dude that's not what Rye tastes like today.
• 23:17
  Speaker 3: No, no, no, it's not an unripe.
• 23:19
  Speaker 3: I dare you to find something.
• 23:20
  Speaker 5: Yeah, dude, no there's nothing out there.
• 23:22
  Speaker 3: See, now we've got to drop this to Rebecca and Royce to try and match this flavor.
• 23:27
  Speaker 5: You know, I think like it's.
• 23:28
  Speaker 5: I'm glad you brought them up.
• 23:30
  Speaker 5: I think the future of distilling is is people just like them, and you know how can you bring this funk back if you're making a million barrels a day.
• 23:37
  Speaker 5: You know what I mean.
• 23:38
  Speaker 5: And so they can really focus on do some fun things and, I think, get pretty damn close, probably.
• 23:43
  Speaker 3: So it's cool.
• 23:45
  Speaker 3: I agree, because the one thing that I know the when I was first met Freddie no from being he was talking about how hard it was to do what he was doing, because he'd have to shut down a massive distillery operation to do anything unique, and then that those stills were set to make bourbon like the way one way, and there's the pressures and everything.
• 24:06
  Speaker 3: When he started he'd mess around with it and all the maintenance would get pissed at it.
• 24:10
  Speaker 3: So they built the James B beam distillery, now the Fred no distillery, and that is designed to do exactly what you they can do a craft type things limited runs, but also experiment enough, and then when they want to go big there.
• 24:27
  Speaker 3: it's designed to be big enough to go big, so it's really kind of a cool place, like you said, for craft.
• 24:32
  Speaker 3: And then when we know so many craft distillers right now, I love it that they come up and when they're doing their own stuff and we're getting into most of the people we met, their stuff is coming to you.
• 24:45
  Speaker 2: To Britishers yeah, yeah.
• 24:47
  Speaker 3: And then you've got Bargstam Bourbon Company, which can be used as a, because they're doing different runs.
• 24:53
  Speaker 3: And let's just say you just want to do 600 barrels on a contract.
• 24:57
  Speaker 3: And then you can with the computer.
• 24:59
  Speaker 3: If you're a great distiller, you can make all the temperatures and everything perfect, Whereas when you're doing a pot, still there, still is that looseness, which sometimes breeds some really good stuff.
• 25:11
  Speaker 3: Yeah, and sometimes not so good.
• 25:14
  Speaker 5: But well, like we talked about before the inconsistencies of the past, they didn't have those computers and they didn't have a cell phone to pass time on.
• 25:21
  Speaker 5: And what did they have to do when they went to work?
• 25:24
  Speaker 3: They went to work and they had to keep their yeast alive and not be having stolen.
• 25:31
  Speaker 3: You know what I mean.
• 25:33
  Speaker 4: So we have a question for you, brad.
• 25:34
  Speaker 4: On Facebook, erin asked how do you determine if these old bottles are safe to drink?
• 25:39
  Speaker 5: You know great question.
• 25:40
  Speaker 5: So every bottle is its own time capsule, like, if you notice, this is clear.
• 25:45
  Speaker 5: So like, sometimes they can be hazy, sometimes they can be cloudy or takeover.
• 25:53
  Speaker 4: This is the after-sales model, this one.
• 25:56
  Speaker 5: We actually have this PM.
• 25:57
  Speaker 5: It's from 1959.
• 25:58
  Speaker 5: And we got some bottles from Frank Rizzo and so he was the mayor of Philly and so this is his basement.
• 26:05
  Speaker 1: And so father time.
• 26:06
  Speaker 5: So at the end of the day, father time is either kind or he isn't.
• 26:09
  Speaker 5: So what's crazy is normally that you would think with a cork it can kind of get compromised, the fill goes down.
• 26:16
  Speaker 5: This sits in a basement for 100 years.
• 26:19
  Speaker 5: It just takes over that smell.
• 26:21
  Speaker 5: And I think bottles initially were equal right, and so when this was put in a bottle and this was put in a bottle, like in the 30s or the 50s, that day if you open them up and tasted it they would be the same, I think.
• 26:33
  Speaker 5: And so say someone, you live in California and I live in Pennsylvania, and in 1959, you put this in your attic and I put it in my basement, and so we're in different parts of the country, time goes on, and so, yeah, I mean the heat and the cold and the moss, and so this actually has a basement.
• 26:52
  Speaker 5: That literally just brings me back to my parents' basement, my grandma's basement.
• 26:58
  Speaker 5: This is way worse than your dresser.
• 26:59
  Speaker 5: But yeah, to answer the question, I mean, that's what's so cool about this.
• 27:04
  Speaker 5: There is no guarantees and we could have a case.
• 27:08
  Speaker 5: I could have hell, we got two.
• 27:10
  Speaker 2: Can I drink that?
• 27:11
  Speaker 2: I mean, you could.
• 27:14
  Speaker 5: So this old grandad, we actually got two cases like 23 bottles of 1954.
• 27:20
  Speaker 5: And it came from the Indianapolis Speedway owner, and so they literally set in two cases beside each other in the same basement since 1954.
• 27:28
  Speaker 5: And so 70 years almost, and each fill is a little different.
• 27:33
  Speaker 5: And so that's what makes this so neat.
• 27:36
  Speaker 5: If I worked at a random liquor store or something, you'd be so jaded, it's another semi-truck of Maker's Mark or whatever, and so that's what's so fun for me.
• 27:46
  Speaker 5: I mean, hell, we opened the frickin' aftershock the other day.
• 27:50
  Speaker 4: That's what got me excited.
• 27:51
  Speaker 4: It's a different whiskey, isn't it yeah?
• 27:53
  Speaker 3: So my question on old granddad.
• 27:55
  Speaker 3: So, old granddad, everybody knows that Basil Hayden has a picture of Basil Hayden on there or no?
• 28:02
  Speaker 3: Doesn't have a picture of it.
• 28:03
  Speaker 5: Yes, so the old granddad is Basil Hayden, right, I know.
• 28:07
  Speaker 3: So then now Beam has re-released old granddad.
• 28:11
  Speaker 3: So what's the difference between Basil Hayden and old granddad today compared to that recipe?
• 28:19
  Speaker 5: Yeah, so that's national distiller, so that'll never be made again, and what they're making today is Jim Beam and I think Basil Hayden used to have an age statement which they'd taken off.
• 28:27
  Speaker 5: It was an eight year and then old granddad was a higher proof.
• 28:30
  Speaker 5: You can get 100 proof, basil Hayden's an 80 proof, and so I think for the average person getting into it, they want something.
• 28:37
  Speaker 5: So old granddad as a brand is higher proof Basil Hayden, because they won't raise the proof of, so they just say it's a little less aged on the granddad and then you get a little more aged, so a little more melanous and smoothness, I think for your average drinker they just want something smooth For Basil.
• 28:55
  Speaker 3: Hayden.
• 28:55
  Speaker 3: Yeah, so you get that age.
• 28:56
  Speaker 3: Well, basil Hayden is the ultimate bridge bourbon.
• 28:59
  Speaker 3: Well, and if you look at the Basil Hayden, bottle and you look at the granddad.
• 29:03
  Speaker 5: They're basically the same bottle and they dress up the Basil Hayden Right, or even they used to.
• 29:07
  Speaker 5: No, they still do.
• 29:08
  Speaker 5: I mean, it's still a dress.
• 29:10
  Speaker 3: I mean, that is like the ultimate gift yeah it makes people yeah, and then it's you know but that brand also is too, because I know that I've talked to.
• 29:19
  Speaker 4: Fred and Fred and they were in 114.
• 29:21
  Speaker 3: Yes, they're never going to change Basil Hayden, the main brand.
• 29:24
  Speaker 3: Now they did the toast, which is whatever they did, but that main brand they keep consistent.
• 29:29
  Speaker 3: But then they don't change it because they made it a different brand and that's what they changed.
• 29:34
  Speaker 3: Ok, so that makes sense.
• 29:36
  Speaker 3: Thank you, yeah, man.
• 29:39
  Speaker 1: So on your shelves you have lots of bottles that have a tag that says ask.
• 29:44
  Speaker 5: So we try to be fair with who we buy from and who we sell to.
• 29:48
  Speaker 5: But yeah, if it says ask, typically it's over 1,000.
• 29:51
  Speaker 1: But you know that's for the whole bottle.
• 29:53
  Speaker 5: Yeah, for the whole bottle.
• 29:54
  Speaker 5: But I'd say, if you, the dynamic is we don't really ship.
• 29:58
  Speaker 5: And so there's bottles in here that maybe we're asking 5G's or something, which seems like a lot, but on the internet the cheapest one's 10,000.
• 30:05
  Speaker 5: And so if you're an oil baron in Dallas, texas, and you have $100 million, even if I'm $5,000 cheaper, it really doesn't matter Because I'm a hassle to deal with.
• 30:15
  Speaker 5: And so for a filthy rich person, it's the path of least resistance, and the time we live in you play, that's the path you take.
• 30:23
  Speaker 5: It's the softest time in the history of the world.
• 30:26
  Speaker 5: So you don't ship as you go into the future.
• 30:28
  Speaker 3: What you said.
• 30:28
  Speaker 3: You don't ship, so you have to come get it from you.
• 30:30
  Speaker 5: You do yeah so we do have a website that we're actually in the process of updating, but you can buy off our website.
• 30:36
  Speaker 5: We'll hold it for you, we can pass it off to a friend or family member.
• 30:40
  Speaker 5: We've held bottles for almost a year for folks and so happy to work with people.
• 30:45
  Speaker 5: I mean, if you see something that we've posted that you want, typically the price isn't just the price where we can wheel and deal.
• 30:53
  Speaker 5: I'm always trying to wheel and deal with people Because you have a lot of new stuff coming in.
• 30:58
  Speaker 5: Yeah, dude, I mean it doesn't end.
• 30:59
  Speaker 5: So if Elon Musk was my dad and Paul Brown, for the Bengals, was my uncle, I could fill Paul Brown Stadium.
• 31:05
  Speaker 5: It would look like a fricking volcano from space, a liquor coming out of it.
• 31:14
  Speaker 3: So what did you see in the shot?
• 31:17
  Speaker 5: So they're like we're on an iceberg that's like three feet long and it goes down 700 million miles.
• 31:22
  Speaker 5: Like this is like this.
• 31:23
  Speaker 5: So this is a game and this is the beginning of our game and if I live another 40 years, the game will go on for centuries after us.
• 31:29
  Speaker 5: And so we just got started and, like I was telling you in the beginning, a lot of these bottles, like your Christie's and Sotheby's didn't want beam trains or they didn't want this antique, they only want your Pappy.
• 31:41
  Speaker 5: And then to get it to them it's a hassle, you've got to drive and then so we're offering just a new.
• 31:46
  Speaker 5: This is like a totally new game and at the end of the day, dude, anybody in the state of Kentucky that has a liquor license can do this.
• 31:52
  Speaker 5: So it's not like I have a special one, so you have no business if you don't know what to pay for it, and then if you don't know what to sell it for.
• 31:59
  Speaker 5: So we're kind of like a liquor becket and every day I'm learning and just trying to be better, and every deal is different.
• 32:05
  Speaker 5: Every person is different.
• 32:06
  Speaker 5: At the end of the day, there's no secret.
• 32:08
  Speaker 5: You just treat others like you want to be treated, and if you push out good what comes back, right and so that's that so folks, if you go to an estate sale and there's old dusty liquors, you've got bad clothes, I'll urge a boy and bring them in here Well.
• 32:23
  Speaker 1: I do.
• 32:24
  Speaker 1: From time to time people ask me OK, and I now send them to you.
• 32:31
  Speaker 1: I'm like talk to Brad up at Vinn, he's going to give you a fair deal for what you have.
• 32:37
  Speaker 3: You got it.
• 32:38
  Speaker 5: Heck, dude.
• 32:39
  Speaker 5: I get a call all the time, say, your brother's, sister's, husband's passes away or something, and they have some booze.
• 32:45
  Speaker 5: And you hit me up and you're like, man, they have kids, we've got to figure this out.
• 32:49
  Speaker 5: What's it worth?
• 32:49
  Speaker 5: And I'm like, dude, don't you collect?
• 32:51
  Speaker 5: And you're like, well, yeah, but this is for the family.
• 32:54
  Speaker 5: And I'm like, well, how about this?
• 32:55
  Speaker 5: I'll give you a fair number.
• 32:57
  Speaker 5: What I'd recommend is we'll just say it's $1,000.
• 32:59
  Speaker 5: And there's two kids, just give them each $500.
• 33:02
  Speaker 5: And you keep the bottle in your family.
• 33:04
  Speaker 5: You know what I mean.
• 33:04
  Speaker 5: And then if you're going to throw it away or you still want to sell it, I'm your Huckleberry.
• 33:08
  Speaker 5: You know what I mean.
• 33:11
  Speaker 5: And so what else can you do?
• 33:12
  Speaker 5: You educate folks, and we don't want to take advantage of someone's mom and dad or whatever.
• 33:19
  Speaker 5: That's the last thing I want to do.
• 33:20
  Speaker 5: I look at people's parents as my parents, so we just want to be fair to them.
• 33:24
  Speaker 5: But at the end of the day, I'm taking the risk and handing them the cash, and it might take me seven years to sell this, but we need inventory.
• 33:31
  Speaker 5: So it's a huge dynamic in here.
• 33:33
  Speaker 5: And then Elon Musk isn't my dad, so I don't have Twitter backing me or X now and $100 billion, so we have to sell stuff to buy more stuff, and so I can sit here and be like this is worth that, this is worth that.
• 33:48
  Speaker 5: It's not worth shit to you.
• 33:49
  Speaker 5: Rip out your American Express or your Bitcoin or your cash or whatever.
• 33:54
  Speaker 5: So it is what it is, so it's worth what someone will pay.
• 34:00
  Speaker 3: Well, that's what that statement is right there, I mean it is.
• 34:03
  Speaker 3: But one of the cool things that we were talking before is we basically were talking you're looking for those vintage bottles, that the premier part of the collection, but so many people that have those bottles have that part of the collection that they wouldn't even get the labels trashed.
• 34:28
  Speaker 3: It's something that if you get a hold of it and sell it, they would think it's worth nothing, because it's not Another man trashes another 10.
• 34:38
  Speaker 5: But the spirit in.
• 34:39
  Speaker 5: Yeah, like Jesus Christ, it looks like a piece of shit yeah but this is, this is Pappy.
• 34:44
  Speaker 5: Van Wekel from 1988.
• 34:46
  Speaker 5: Yeah, your average person's like that's dog shit.
• 34:48
  Speaker 5: I'm like give me your dog shit, but that's why you have that.
• 34:52
  Speaker 3: That's why you can actually give them something for stuff.
• 34:56
  Speaker 4: They thought was worthless.
• 34:57
  Speaker 3: So you're the whole package coming in.
• 34:59
  Speaker 3: And then also there's certain things like you were talking about.
• 35:03
  Speaker 3: You love the tax stamp, what you buy.
• 35:06
  Speaker 3: You've got to make sure that what that part is intact, because that's how you know it.
• 35:11
  Speaker 5: Well, and you can see.
• 35:12
  Speaker 5: So just on this bottle in 84, 85, they stopped putting tax strips on, so you can see this has a tamper seal, right, right.
• 35:20
  Speaker 5: And then this has a strip.
• 35:21
  Speaker 5: So I was a kid that I filled all my parents' stuff with water and food coloring.
• 35:26
  Speaker 5: So I'm watching out for it even more, like I don't want little brads booze in here.
• 35:31
  Speaker 5: So yeah, but yeah, I mean it has to.
• 35:38
  Speaker 5: So for us to resell it it has to be sealed, and heck, I'd rather deal with a 70 or 80-year-old guy and hear the story about how they've had it all their life for how their father's had it, than buying off someone that's my age and they can't really explain that that's a deal I'm passing on and it's all about providence and vibe and feel, and so, hell, if you look around, what I don't have is I don't really have new Pappy, and so I look at it all like it's fake.
• 36:03
  Speaker 5: And then Buffalo Trace is saying that they can't even tell if it's real or fake unless they get it to see and test it.
• 36:09
  Speaker 5: And so I have no business trying to make 20% on something or whatever if I don't even know if it's real.
• 36:16
  Speaker 5: So we just have one Pappy 15.
• 36:18
  Speaker 5: That's new in here.
• 36:19
  Speaker 5: I'm focusing on Stitzelweller.
• 36:21
  Speaker 5: This is Stitzel, so Pappy used to be made with it.
• 36:24
  Speaker 5: I want to buy all that you know and what they're making today.
• 36:27
  Speaker 5: I could literally care less.
• 36:28
  Speaker 5: It'll be here for decades to come.
• 36:30
  Speaker 5: I want to gather all these old time capsules, the old baseball cards.
• 36:33
  Speaker 5: This is like Ken Griffey juniors rookie card.
• 36:35
  Speaker 5: You know and then you know this is Mickey Mannell's rookie.
• 36:38
  Speaker 5: Thank you, that's.
• 36:39
  Speaker 5: That's what I want bro.
• 36:40
  Speaker 1: You know what I mean and I don't want today's stuff.
• 36:43
  Speaker 5: I don't even know who the players are.
• 36:44
  Speaker 5: Today, like Like, this is my sporting event and we sell bottles, we score touchdowns, so when we buy them you know, we make a little pass, so so you're passing on the Today.
• 36:56
  Speaker 5: Yeah, I mean I think Joe Burroughs cards will like I'm already yeah, by the time I'm 80, they'll still be there.
• 37:02
  Speaker 4: Over collected some of the fact, this bottle does dirt on the bottom.
• 37:07
  Speaker 5: It just makes it taste even better because, like you, look here, we'll just go ahead and we'll taste some.
• 37:12
  Speaker 5: Oh, no way.
• 37:17
  Speaker 3: Not in a bad way.
• 37:18
  Speaker 3: I I've been looking at that.
• 37:20
  Speaker 3: You just keeps talking about that bottle and I'm like, oh my god.
• 37:23
  Speaker 5: So this is a hundred proof.
• 37:25
  Speaker 5: Seven year, so this was put in a barrel in 81.
• 37:27
  Speaker 5: So, hell, I wasn't even born yet.
• 37:30
  Speaker 3: seven here, okay so another words 100 proof, seven years.
• 37:36
  Speaker 3: So that.
• 37:36
  Speaker 3: That's that there is no pappy.
• 37:41
  Speaker 3: That's a hundred proof.
• 37:42
  Speaker 3: This is more like 107, close to yeah, you had your like.
• 37:47
  Speaker 5: Some of the early rips were 90.4 and the 94.4, which were kind of odd proofs, but uh.
• 37:54
  Speaker 3: I say one of sevens.
• 37:56
  Speaker 3: So, yeah, all the stits of well, or the best part about it is the asbestos, that's it Right.
• 38:03
  Speaker 3: Oh, my god.
• 38:04
  Speaker 3: Oh, you know at what level I mean.
• 38:08
  Speaker 3: That's it.
• 38:14
  Speaker 5: Yes, it's phenomenal, you know.
• 38:15
  Speaker 5: So you got a weeded bourbon.
• 38:17
  Speaker 5: I don't know if it gets any better than this.
• 38:19
  Speaker 5: Like Super drinkable, it's crushable, it's dangerous, you know what I mean.
• 38:24
  Speaker 5: Like, yes, you got it, you can have it for 35 bucks, and then, hell, we'll kick this.
• 38:31
  Speaker 5: We haven't even it's almost gone, we haven't even my mouth salivating, I can't even talk.
• 38:36
  Speaker 5: Yeah, this would be a bottle we'd probably kick off For 25, do a deal and then, if there's any left, raise it to 35.
• 38:45
  Speaker 3: So you just fried my brain, what, no?
• 38:50
  Speaker 3: So, in other words, this was made, there was no distilling involved and they just put sugar.
• 38:54
  Speaker 3: Oh my god.
• 39:04
  Speaker 5: And then you figure to like, this is a hat, like a 200 milliliter, you know, half pint, whatever, and so something like this I mean in 88 you're riding down the road in your tea bird and you're drinking this before you get to your keg party or whatever.
• 39:15
  Speaker 3: I mean it's a lesson, that it's, and you work.
• 39:17
  Speaker 4: Yeah, I mean there's no uber to call so you know there was no, no bottle, but it's like I think the people, until they come and experience this, yeah, they have no idea that what's out there today Taste nothing like this.
• 39:30
  Speaker 5: Well, you nailed it dude, like we don't exist if we don't have this tasting bar.
• 39:33
  Speaker 5: It's all.
• 39:33
  Speaker 5: It's me walking around the shop saying I've had it, it's good, and taste is so subjective.
• 39:37
  Speaker 5: Yeah, it doesn't matter what I say.
• 39:39
  Speaker 5: It doesn't matter what you say, it's, it's what you, you know, you personally like and it, and so you know and help.
• 39:45
  Speaker 5: Bourbon was in a glut, like they put it in these decanners, trains and stuff like that.
• 39:49
  Speaker 5: You know you also have this, but like you would keep something like this and then this, why in the hell, like if you thought that this was an investment, you were smoking like crack, like when crack was popular in 1988, you know what I mean.
• 40:01
  Speaker 4: So this bottle, that that antique would make a great decanter dude.
• 40:05
  Speaker 5: So this is the Frankfurt distillery.
• 40:07
  Speaker 5: This is actually the same as like benchmark.
• 40:09
  Speaker 5: And then Eagle rare and like you actually have behind your older right here.
• 40:13
  Speaker 5: This is so this is a first year Eagle rare Buffalo Trai trai Santique collection and so barreled in 82 by the Frankfurt distillery company and bottled in 2000, and so what's in here is the same as this and buffalo trace Opened up in what 92.
• 40:29
  Speaker 5: Yeah, I think it switched over and so this was put in a barrel in 63 and then bottled in 69 and it's technically just older, but the same distillate aged less six year 86 proof.
• 40:39
  Speaker 5: That's a night.
• 40:40
  Speaker 5: That's a 90 proof, you know, that's a.
• 40:42
  Speaker 5: I think this is a 17 and a half year, but yeah, I mean these.
• 40:46
  Speaker 3: So when trace box, which the Frankfurt distillery when they bought, sits a weller, they bought the whole, the whole aging Collection right.
• 40:58
  Speaker 1: Yeah, that's what they were buying, because the distillery know.
• 41:01
  Speaker 3: So it came with the collection and then the van Winkles Correct.
• 41:04
  Speaker 3: You got now who was?
• 41:05
  Speaker 3: Do you know who was watching over?
• 41:07
  Speaker 3: I mean so, when trace bought that collection and they started putting out A weller the original wellers that was distilled at stitzel weller, what do you have is that sought after two.
• 41:20
  Speaker 5: Oh yeah, dude, I mean I, you know pappy 23, the last year was uh, that's that's all is like 13 or 14, the 20s, 11, the 15s of 9, and then, hell, we have a squat rip over there from 94 that says Lawrenceburg on the back.
• 41:35
  Speaker 5: So it's, that's a weller, but, but then was put out Through buffalo trades, correct yeah.
• 41:41
  Speaker 5: Yeah, so it's.
• 41:42
  Speaker 5: This is basically buffalo trades before it and so, like this eagle rare 101 back then, which came out in 75 actually and benchmark, I think, is a fantastic buy.
• 41:52
  Speaker 5: It's like a super sleeper.
• 41:53
  Speaker 5: Benchmarks from the 70s trade for probably two or three, four hundred and An eagle rare 101 10 year from around you know, 70s or 80s trades for 1500.
• 42:03
  Speaker 5: So you can really, if you know what you're looking for, you can really get in the game at a, I think, a fair price.
• 42:08
  Speaker 5: And what does you know?
• 42:09
  Speaker 5: People have bottles in their house that are 23400, that are new bottles, that don't even hold a candle to this, you know, and so so I was dying to ask you this.
• 42:21
  Speaker 3: And so you do this and you present this to you, just keep getting.
• 42:26
  Speaker 3: Are there bottles that becomes Like the kudig raw, you know, like like the, the rookie, uh, jackie Robinson, or you know, the first Jackie, are there bottles like that that you just basically go?
• 42:42
  Speaker 3: I'm putting that up, that's mom.
• 42:46
  Speaker 5: Do you purchase for yourself?
• 42:47
  Speaker 5: You know no, uh well, because I'm a founder here, so I look at all these bottles, is you know?
• 42:52
  Speaker 5: You know, yeah, and so, and the dynamic we're in, we have to sell stuff to buy more, and so we're like an adoption house for bottles and so like I want them all and like if I can't put a deal together, like bottle sleep on the street and that sucks, and so you know, but yeah, it's like you know, the best day of of a bottle is like when you go to a boat.
• 43:13
  Speaker 5: You know you buy a boat, and then when you sell a boat and uh, and so you know, we're just out here on the lake a little bit, you know.
• 43:18
  Speaker 5: I mean like in the meantime.
• 43:21
  Speaker 3: I just wanted to know if you were putting that personal collection, because I would.
• 43:26
  Speaker 4: It would be hard not to pull because it's the same thing in like the car world you get the right car and you don't want to give it up.
• 43:31
  Speaker 4: You know you're like how to keep it and then you can't keep them all, but it's a lot easier to keep these.
• 43:36
  Speaker 4: Yeah no, they don't take up nearly as much room and they don't leave oil.
• 43:40
  Speaker 5: So for me, like I still think that there's so much out there and you know that the average person doesn't get the opportunities that we do, and so there's just more than I think I could ever imagine still out there, and so, like, um, you know, I'm on a quest to taste the best thing I've never tasted.
• 43:54
  Speaker 5: And uh, you know, for me it's just popping epic dusties and time capsules daily To just expand, you know, my palette and um, and then share it with others for a fair price, and uh, and then, and then we're on to the next, you know so so do you?
• 44:10
  Speaker 3: I don't.
• 44:10
  Speaker 3: You don't look like a person who's taking notes.
• 44:14
  Speaker 5: I yeah, my boy James, he's just listening.
• 44:18
  Speaker 3: Real good, right, because?
• 44:19
  Speaker 3: Because you're on the quest for the best ever and you know, I know what you're like Even today tasting and I know these are on the levels that they're at.
• 44:28
  Speaker 3: Okay and I could.
• 44:29
  Speaker 3: But then the next, you know, every time I come here you take me to a different level and the and the past is Started to you know, fade away and what the level of the best I ever tasted keeps saying the best I when I'm here, but at the same time you've tasted, I go through and they're certain you know you, you're obviously doing the same thing.
• 44:52
  Speaker 3: Like the bean products from the certain time period, you kind of get the feel for what that flavor profile was and opposed to like right now I can.
• 45:02
  Speaker 3: I know bean products, you know now at this point, because I've tasted so many and you know what buffalo trace products are there we eat or what, but like this is not even in the same profile of a buffalo.
• 45:16
  Speaker 5: So the future of what we're doing once we can finally get moved and hopefully we can expand to a few other places is to deal with the distributor, which we really don't deal with now, and so I'd love to have anything that's made today that was also made back in the day.
• 45:30
  Speaker 5: Worst case scenario you're tasting a 60s versus today, but best case I wanna do like 50s, 60s, 70s, 80s, 90s today and you're tasting the decades.
• 45:39
  Speaker 5: And then, in a real perfect world, I have cases of like each decade and you're like well, hell, I was born in 80 or 70 or whatever.
• 45:46
  Speaker 5: Maybe on a birth year you're taking it home or that one just was hitting better, so you wanna get that so, and then you can do the same thing at your house for your friends and maybe take the new home from us with the old and for a fair price.
• 45:59
  Speaker 5: You're having buddies come through and like blowing people's minds out of the planet.
• 46:05
  Speaker 4: Which is what you're doing here on a daily basis.
• 46:09
  Speaker 5: Yeah, I mean, it's so much fun.
• 46:11
  Speaker 3: So last time we were here we're cleaning up and a woman came in and you had a special pour and she had the special pour, but she was right over in the corner where CT is right now, and then she's like well, I'll try one of those, and it's like to look at her there's no way you ever thought that she would be like, on her way home from work, checking, coming into the bar and having a few samples of really, really good whiskey, and that's the kind of thing that you have, that dynamic going here where you get to basically, like you said, you're tasting history 100%.
• 46:46
  Speaker 5: You know, I think whiskey and alcohol just brings people together and it doesn't matter what background you came from, or if you're a man or a woman or anything, or if you're a Steelers fan or Bengals fan.
• 46:56
  Speaker 5: You know it's not Sunday and they're not playing, so we're homies.
• 47:00
  Speaker 5: You know everybody.
• 47:02
  Speaker 3: I would be a Bengals fan or a Steelers fan, whatever you'd want me to be on a Sunday if I'm here.
• 47:09
  Speaker 2: I would still like to be out for two seconds.
• 47:13
  Speaker 3: So there's no doubt about that.
• 47:15
  Speaker 3: No, no, no, no, yeah, so is there anything else you want to get out?
• 47:21
  Speaker 3: Let's just you know, as far as we can.
• 47:23
  Speaker 3: Let's do the Scotch Okay yeah, so is that any use with the Scotch?
• 47:27
  Speaker 3: We're the Scotch of Urban.
• 47:28
  Speaker 1: Boys, we love to do it, you gotta do some kind of Scotch right, jesus Pete.
• 47:31
  Speaker 3: so I've never actually, honestly, I've tasted older Scotches that are new, new, but I've never had a dusty Scotch.
• 47:40
  Speaker 5: Yeah, dude, so this is.
• 47:42
  Speaker 5: I think it's a 40s or 50s.
• 47:44
  Speaker 5: Somebody was saying the other day that supposedly this brand and I might be pronouncing it wrong Kato's or Kato's was actually on Titanic.
• 47:52
  Speaker 5: I mean, this was too new to be that bottle, but you know the older version of it.
• 47:57
  Speaker 5: So this is a 12 year and it's from Aberdeen Scotland, and so we're doing this for 25 bucks and I think this would be at a Michelin Star restaurant.
• 48:05
  Speaker 5: You know, if you're lucky enough to go and you're having like a $3,000 multi-course meal and they're like, madame sir, we have the vintage cognac and Scotch and it's like 300 bucks.
• 48:14
  Speaker 5: You know what I mean.
• 48:15
  Speaker 5: And so we're in here, you know, shotting this out daily for 25, we'll probably do 15 bucks Like look at this cork.
• 48:22
  Speaker 3: Oh my.
• 48:22
  Speaker 3: God.
• 48:22
  Speaker 4: It's still in.
• 48:23
  Speaker 4: It looks like it looks.
• 48:25
  Speaker 3: No, that cork looks like it's been smoked.
• 48:28
  Speaker 5: Yeah, it's sitting in some smoky shit, so so the tax stamp.
• 48:33
  Speaker 3: Is that I'm gonna sound?
• 48:37
  Speaker 3: That's Iowa.
• 48:39
  Speaker 5: Yeah, this was purchased there, and then also, if you notice, it has the increment, so it has four fifths court on there.
• 48:46
  Speaker 5: I, when this tax trip goes over on the top, it's either a series, no series, or a series one one one, and so I'm willing to bet it's a one one one, but I don't know for sure.
• 48:56
  Speaker 5: It does have the federal law for bids, which that went from 32 to 64.
• 49:00
  Speaker 5: So it's I don't know, it's a little time capsule.
• 49:03
  Speaker 5: I believe this came also from Frank Rizzo, so this is most likely a mafia gift to a major mayor and, you know, got a deal done at some point.
• 49:12
  Speaker 5: Now it's gonna be here and we're enjoying it, it sounds damn good.
• 49:17
  Speaker 3: I like deals.
• 49:17
  Speaker 3: You gonna try it.
• 49:21
  Speaker 2: Sure.
• 49:22
  Speaker 5: It's not much smoke, so I actually really like it because it's sweeter than smoke here.
• 49:26
  Speaker 5: And then we have a real fun one to finish with.
• 49:30
  Speaker 2: Look at that light color still.
• 49:31
  Speaker 2: Yeah, man.
• 49:34
  Speaker 3: Oh, it's got that nice golden scotch color.
• 49:37
  Speaker 5: It really held the test of time and you know I love that it's in a black glass bottle.
• 49:43
  Speaker 4: So the you know no lights really getting in there and it's amazing that cool that smells like a white a dry white wine Give it a minute and it gets smoky, it gets that nice, it's got a great balance.
• 49:57
  Speaker 5: You know, maybe we can smoke a cigar in here later with it.
• 50:02
  Speaker 3: Sounds damn good to me.
• 50:08
  Speaker 5: We had taste in history.
• 50:09
  Speaker 5: Daily dude, I mean my God right Jesus, that's actually really good.
• 50:16
  Speaker 5: So frickin' killer.
• 50:18
  Speaker 1: Wow, you know me, I'm not a big fan of the smoking PDs guys.
• 50:23
  Speaker 3: But that's but that right there, that's not.
• 50:25
  Speaker 4: Well, you're right, the sweet.
• 50:27
  Speaker 3: No wonder they're giving that as a gift.
• 50:30
  Speaker 4: The gift of God that takes on the sweetness almost like a Gave how it has the sweetness.
• 50:37
  Speaker 5: So good man, and I'm not a Scotch fan.
• 50:40
  Speaker 2: And it's a 82, right 86.
• 50:41
  Speaker 2: 86?
• 50:42
  Speaker 2: .
• 50:42
  Speaker 5: Wow, Yup, we had Scotch years tough for us as well, because we're in Kentucky.
• 50:48
  Speaker 5: So you know, if you're a Scotch fan, out there come.
• 50:51
  Speaker 5: You know we're bourbon heavy and then we have every spirit.
• 50:54
  Speaker 5: So we're.
• 50:55
  Speaker 5: You know, when we purchase from people, it's like killing a cow.
• 50:58
  Speaker 5: It'd be fun for me to be like I don't eat Flamin' Yawn but like, so this for me is like it's not gonna be hamburger, but this is like a rib eye or whatever, and so you know we want everything when we purchase it, and not that I'm even into Scotch.
• 51:11
  Speaker 5: So like, it's all about having more options for every single person and we're in Kentucky, and so this is a great value.
• 51:19
  Speaker 5: Like hell, I think I was trying to sell this for around $400.
• 51:22
  Speaker 5: I think on the internet, because Scotch has been.
• 51:25
  Speaker 5: Scotch is kind of like the soccer of whiskey, and then I think bourbon's kind of like American football, and so there's a history of sales on this, whereas bourbon really doesn't have that, Because it's only been popular for the past 10 years, and so we're giving a history on our website of what it's worth.
• 51:40
  Speaker 5: But this, I'm trying to sell it for half price and it just sits here.
• 51:43
  Speaker 5: So it's like, well, hell, let's open this damn thing up, and then I'm sharing it with 50 people, you know, for a fair price.
• 51:49
  Speaker 5: And well, another thing too.
• 51:50
  Speaker 5: You bring this home and you're like, babe, brad said this is an investment.
• 51:53
  Speaker 5: We got it for $400.
• 51:54
  Speaker 5: You're like, bro, you know what I mean.
• 51:56
  Speaker 5: You come home and you said, hey, I paid $15, $20, $25, whatever.
• 52:00
  Speaker 5: Everybody can kind of get in the game and pay their car payment next week and even if you don't have a job, maybe, or like times are tough, like you can still come down and taste something that your great-grandparents would have been alive.
• 52:13
  Speaker 4: So that's really good.
• 52:14
  Speaker 4: The sweetness of that is what's different.
• 52:20
  Speaker 1: That is a first for me a dusty scotch.
• 52:22
  Speaker 3: I mean, you know I've had 25 year, but it's from two years ago or whatever, but that it's special dude.
• 52:30
  Speaker 5: How have they proof that?
• 52:30
  Speaker 5: Down in the 40s or 50s, Like you know, the water they used and just the process I mean the person that put it in a barrel got like three flat tires in their car.
• 52:39
  Speaker 5: That went 30 miles an hour.
• 52:40
  Speaker 5: You know what I mean.
• 52:42
  Speaker 5: Yep, the grind of the past, just to get to work, dude.
• 52:48
  Speaker 4: Well, I mean today, most of the things get produced so much easier than what it did back then.
• 52:55
  Speaker 3: The hard times are so sweet.
• 52:56
  Speaker 5: So some of the stuff that you have up there, for instance the shanks, it's new, so you know we try to have cool bucket list stuff for folks.
• 53:06
  Speaker 5: And have you guys ever been to Jungle Gems?
• 53:08
  Speaker 5: So it's a grocery store here in Cincinnati.
• 53:12
  Speaker 5: It's freaking awesome.
• 53:14
  Speaker 3: It's got a point system right.
• 53:16
  Speaker 5: No, it's just they have.
• 53:17
  Speaker 5: They get like an aisle from Japan and the next aisle is like 7,000 different hot sauces and the next aisle is whatever.
• 53:25
  Speaker 5: So you have a million different items.
• 53:27
  Speaker 5: And I guarantee if we brought Jim in from Jungle Gems and said, hey man what do?
• 53:31
  Speaker 5: You actually eat at your grocery store.
• 53:32
  Speaker 5: You have a million things.
• 53:33
  Speaker 5: He's probably like I eat like 10 or 15 things.
• 53:35
  Speaker 5: I go to Kroger to get my toilet paper.
• 53:37
  Speaker 1: I don't know.
• 53:38
  Speaker 5: Whatever.
• 53:38
  Speaker 5: And so, like you know, here it doesn't matter that I only like dusty bourbon and so the more cool stuff we can have.
• 53:44
  Speaker 5: I mean hell, I mentioned earlier we opened an aftershock the other day.
• 53:46
  Speaker 5: It's like I grew up in the early 2000s just pounding that shit and then they discontinued it in 09, you know what I mean.
• 53:54
  Speaker 5: And so I want to get this finished and get it like whatever a hammer out, break it and get to the rocks dog, you know.
• 54:03
  Speaker 3: So is it sugar.
• 54:05
  Speaker 1: What is it?
• 54:05
  Speaker 2: What's that the bottom.
• 54:06
  Speaker 2: Yeah, it's like you're rocking.
• 54:09
  Speaker 3: It's rocking.
• 54:11
  Speaker 5: Well, yeah, we try to have something for everybody, and just you know, we don't have beer or wine yet, which we will in the future.
• 54:16
  Speaker 5: We want to do vintage mixed drinks too in the future new mixed drinks.
• 54:19
  Speaker 5: And so you know it's funny.
• 54:21
  Speaker 5: So, we finished the gold schlager and I opened that.
• 54:24
  Speaker 5: So the reason why you got so hammered on gold schlager back in the day it was 107 proof and now it's 80.
• 54:30
  Speaker 5: And what's hilarious is in the 80s well in the 80s or 90s.
• 54:34
  Speaker 5: if you drink Weller 107 or Turkey 101, you're a dirty old man, but if you drink gold schlager, you're just part of the yeah your perception was skewed.
• 54:43
  Speaker 3: What year was that?
• 54:43
  Speaker 3: That had to be the cost to our 90s 96.
• 54:47
  Speaker 3: On our bus tour we had gold schlager and I drank so much that the gold was coming back out.
• 54:52
  Speaker 2: Ha, ha Ha ha ha.
• 54:54
  Speaker 3: It wasn't good, you felt rich.
• 54:56
  Speaker 5: Well, yeah, I think that you know this tasting bar, it's super fun, like we only have like water and some mayonnaise and ketchup maybe, and then you know liquor, and so you know people come in and they're not always into bourbon.
• 55:07
  Speaker 5: And so, just to go through our $5 shelf, I have a 60, 70s beef eater.
• 55:12
  Speaker 5: We have curacao from the 50s, I have a Blanton's every day for $5.
• 55:16
  Speaker 5: You know.
• 55:17
  Speaker 5: And then Southern Comfort from the 70s.
• 55:19
  Speaker 5: We have a Don Q Ruhm from 75, kentucky Tavern from 92, mr Boston from the 70s.
• 55:26
  Speaker 5: Bill McBrair we have his bottle W H McBrair that he brought back the aftershock kind of hiding back there.
• 55:32
  Speaker 5: There's Kluwa from the 70s.
• 55:33
  Speaker 5: There's vodka from the 70s, there's Polish Le Cor from the 70s, early times from the 90s.
• 55:38
  Speaker 5: So you know Jim Beam from the 80s, daily that's our.
• 55:41
  Speaker 5: You know 70s, 80s beam, every day you can come taste that.
• 55:45
  Speaker 5: So all of our store picks are five bucks.
• 55:47
  Speaker 5: We have Molly Wellman, a great friend.
• 55:49
  Speaker 5: She made gin.
• 55:50
  Speaker 5: We have her gin here for five.
• 55:51
  Speaker 5: So like you can come in and try four things for $20 and like you know, if you go to McDonald's, like you can spend 20 at McDonald's now.
• 55:59
  Speaker 3: Well, your prices are even when you're talking.
• 56:02
  Speaker 3: Your prices are even compared to what restaurants?
• 56:05
  Speaker 3: Now I mean For the new shit.
• 56:08
  Speaker 5: So when I go to a restaurant and have a salad and a cup of soup.
• 56:11
  Speaker 3: Now it's $27 just for me.
• 56:13
  Speaker 5: But the money can go so far.
• 56:15
  Speaker 3: So 20 bucks is a well, but if you come here and make sure you tip the bartenders, yeah, tip our homies here.
• 56:23
  Speaker 5: Well, like here's a great example of something that's super rare, that maybe you know a Michelin star restaurant or high end bar.
• 56:30
  Speaker 5: This is an LDI.
• 56:31
  Speaker 5: So when use MGP now is Swippin' Ross used to be LDI when they sold an 11, they gave a single barrel 23 year to some of their employees.
• 56:40
  Speaker 5: This was called LDI in 2011.
• 56:43
  Speaker 5: In 2007, 11.
• 56:46
  Speaker 3: So that's why MGP, when I first started, was kind of new to me because it was LDI.
• 56:50
  Speaker 3: I did not know that you got it.
• 56:52
  Speaker 5: And so like a bottle like this, just for instance of like what the hell is going on in this shop, I would say this trades on a Facebook, bourbon group or the internet for five, 10, 15,000.
• 57:02
  Speaker 5: So I would say Michelin star restaurants, lucky to purchase this for 5,000 bucks.
• 57:07
  Speaker 5: They're going to shot this out, you know where.
• 57:09
  Speaker 5: They want to make their money back in three pours.
• 57:11
  Speaker 5: So it's going to be $1,500 for an ounce.
• 57:14
  Speaker 5: We're doing it a hundred bucks for a half ounce every day.
• 57:17
  Speaker 5: You know, for me we were still super fair to who we bought it from.
• 57:20
  Speaker 5: We gave thousands of dollars and then the gentleman that worked there, he's getting this empty back, you know, and all he wanted was his bottle back to display.
• 57:27
  Speaker 5: And in fact how we work here is we don't sell empties.
• 57:31
  Speaker 5: If you finish a bottle, we give it to you.
• 57:32
  Speaker 5: But this is one I really don't even want back out because it could be so easy to replace that or whatever.
• 57:38
  Speaker 5: So don't want to give it and then, with it being worth so much, you know you don't even want that to happen, but yeah, this bottle is going to go back to the gentleman that sold it to us, and then 50 people can come in and taste something that would be 15, freaking 100 somewhere else.
• 57:52
  Speaker 5: You know, so I think a billionaire that's been to these crazy bars in Tokyo and Washington DC and Japan and Chicago and New York, you know, you almost think, like well, how, it's not real, you know what I mean.
• 58:03
  Speaker 5: Like you're like, well, I spent 1,500.
• 58:06
  Speaker 5: How could it be 100?
• 58:06
  Speaker 5: Come on, man, you know, and it's like, well, our wrench cheap.
• 58:08
  Speaker 5: We're in the middle of the country, the law benefits us way better, and so, and then we don't want to be a museum, and you know, the shitty part about all this is we have to take money, you know, and I want to like the this is a hobby I'd love to just give it away.
• 58:22
  Speaker 3: You just said it.
• 58:23
  Speaker 5: But I can't get.
• 58:23
  Speaker 5: I can't have a freaking business if I give it away.
• 58:25
  Speaker 5: So the combination of that is like just being fair to people.
• 58:28
  Speaker 5: That's it, man.
• 58:29
  Speaker 5: There's no secret.
• 58:30
  Speaker 5: And then I get to share cool shit with, like everybody.
• 58:33
  Speaker 3: Well then, the more, the more that you can.
• 58:36
  Speaker 3: You can invest more into purchasing, more.
• 58:39
  Speaker 3: I mean, it just comes to that's how it has to work.
• 58:42
  Speaker 3: But at the same time.
• 58:45
  Speaker 5: Yep, so we're going to finish today.
• 58:46
  Speaker 5: This is like a World War One cream to cacao and so the best cacao and vanilla beans.
• 58:53
  Speaker 5: So, like this isn't computer generated, you know, like they actually had to, like get the beans, you know what I mean.
• 58:59
  Speaker 5: Like they didn't like just type in an app and like a bean comes out or something.
• 59:05
  Speaker 3: So what is the actual liquor?
• 59:07
  Speaker 3: I mean, what is cacao?
• 59:10
  Speaker 5: It's fucking.
• 59:11
  Speaker 5: It's like syrup for pancakes, man.
• 59:13
  Speaker 3: Yes, it is syrup, but I mean, what's it made of?
• 59:16
  Speaker 3: What is the grain Dude I?
• 59:19
  Speaker 5: you know that's a great question.
• 59:20
  Speaker 5: It's.
• 59:21
  Speaker 5: This is a liquor, so arrow distillers, this is, this is actually a Peoria Illinois.
• 59:29
  Speaker 5: I've opened up some Havana like that are rum base with like banana and pineapple, and this really is.
• 59:35
  Speaker 5: It represents those older bottles that I've opened before and it's just phenomenal.
• 59:40
  Speaker 5: It's like a dessert in a bottle and so, you know, I like the funky, just sweet things, don't even have it.
• 59:47
  Speaker 5: We'd have to actually have a hydrometer, we'd have to see.
• 59:50
  Speaker 5: I'm willing to bet, you know, like probably 35% or something, so pancakes syrup.
• 59:57
  Speaker 4: It's more of a little asses than yes, you know it's crazy, no it tastes like freaking pancakes, like pancakes with syrup.
• 1:00:04
  Speaker 5: Dude, where's the one?
• 1:00:06
  Speaker 5: You know it's real thick, but it doesn't drink thick.
• 1:00:08
  Speaker 1: It's weird.
• 1:00:09
  Speaker 5: You know what I mean.
• 1:00:09
  Speaker 5: It like yeah, it's just, it's thick but watery, yeah yeah, and just rich and it's phenomenal.
• 1:00:16
  Speaker 5: Yeah, just pour that on top.
• 1:00:17
  Speaker 5: Dude, you could put that on a hot turd and it'll taste good.
• 1:00:23
  Speaker 3: Yeah, yeah, hey we might be able to do a blend.
• 1:00:26
  Speaker 3: Hey, dude, you might be able to do a blend what?
• 1:00:30
  Speaker 3: About you have some butter in that refrigerator.
• 1:00:33
  Speaker 4: That's all that could probably make the dirt floor bottle.
• 1:00:37
  Speaker 1: It's not a real thing.
• 1:00:38
  Speaker 1: Not maple covered pancakes.
• 1:00:41
  Speaker 1: That's what it tastes like.
• 1:00:42
  Speaker 1: It does what year?
• 1:00:44
  Speaker 5: I want to say it's like 1906 to before prohibition.
• 1:00:47
  Speaker 5: So it's you know the gentleman that we got this from passed away in the 50s.
• 1:00:54
  Speaker 5: He was born in 1867.
• 1:00:56
  Speaker 5: His granddaughter sold it to us and he was in a.
• 1:00:59
  Speaker 5: He had his own bar in Canton Ohio, and so I can show you a photo.
• 1:01:04
  Speaker 5: It's really freaking cool, do?
• 1:01:06
  Speaker 5: they still live there.
• 1:01:06
  Speaker 5: No, they're here in Cincinnati.
• 1:01:08
  Speaker 5: But yeah, this what's really neat is we'll actually I'm going to try to get in touch back with the family again.
• 1:01:15
  Speaker 5: If we continue to open these.
• 1:01:17
  Speaker 5: I'd love for them to come down and just taste it with us.
• 1:01:19
  Speaker 5: You know, I think that's freaking awesome.
• 1:01:21
  Speaker 5: So to share with them, if we can.
• 1:01:26
  Speaker 3: So that is, that's something different.
• 1:01:29
  Speaker 5: We're all in the world, right, and so well you would.
• 1:01:32
  Speaker 5: You know, if somebody was charging 100 bucks you're probably not going to try it, but like for you to taste something you know when they were riding the horse to work.
• 1:01:42
  Speaker 2: Yeah.
• 1:01:44
  Speaker 5: It's incredible.
• 1:01:46
  Speaker 2: It is yeah no cars yet.
• 1:01:51
  Speaker 5: So, but no, we're having a lot of fun in here.
• 1:01:53
  Speaker 5: You know, if you're here in this, we'd love for you to come in, just check us out, and, you know, come on down and taste some history with us and help drop some knowledge on us.
• 1:02:02
  Speaker 5: We're constantly learning.
• 1:02:03
  Speaker 5: I'll be, you know, to be the master of tobacco or the master of wine or the master of booze I mean, it's a lifetime just for a label, let alone all this.
• 1:02:11
  Speaker 5: So I'm constantly learning and come in and drop some knowledge on us and we can learn together and look forward to sharing this awesome place with everybody.
• 1:02:20
  Speaker 5: Really so.
• 1:02:21
  Speaker 3: Yeah, it is a fun place yes.
• 1:02:23
  Speaker 5: Super proud of it.
• 1:02:24
  Speaker 5: I'm super proud of it.
• 1:02:25
  Speaker 5: It just has to be.
• 1:02:27
  Speaker 1: It's very museum.
• 1:02:29
  Speaker 5: I mean you're, you're moving around at the dates of some of the, but it's still approachable and you can take something home, you know, for 100 bucks or whatever from the 60s or 70s or whatever.
• 1:02:37
  Speaker 3: So, whatever your budget is, there's something here for you.
• 1:02:41
  Speaker 5: That's that you don't have to leave.
• 1:02:42
  Speaker 5: If you have no money and you're looking for a special gift, we got you covered.
• 1:02:46
  Speaker 5: If you have more money than God himself like, come on down, like you can chop her in.
• 1:02:51
  Speaker 4: You can land on top of the building.
• 1:02:53
  Speaker 5: Yeah, I mean your chopper fee will be free, because it's basically half off any other place ripping you off online.
• 1:03:01
  Speaker 3: But they've got the landing pad on top of the building for your chopper Right.
• 1:03:07
  Speaker 5: Or your chopper, however you want to chop up.
• 1:03:12
  Speaker 3: All right.
• 1:03:12
  Speaker 3: That's that's all this has been you guys.
• 1:03:16
  Speaker 3: Honestly, if this should be a destination, you guys have.
• 1:03:20
  Speaker 3: You guys are working with the B line, right yeah?
• 1:03:22
  Speaker 5: so we're pumped to be on the B line.
• 1:03:24
  Speaker 5: We're all in it together, super excited.
• 1:03:27
  Speaker 5: We're finally on there.
• 1:03:28
  Speaker 5: If you visit us within a mile, there's like 10 of the top 100 bourbon bars in the United States.
• 1:03:35
  Speaker 5: You can get incredible food.
• 1:03:37
  Speaker 5: There's awesome distilleries.
• 1:03:38
  Speaker 5: We have a book.
• 1:03:39
  Speaker 5: We'll stamp it for you.
• 1:03:40
  Speaker 5: Actually, if you go to a few different ones, they'll send you a Glen Caron just for showing up.
• 1:03:44
  Speaker 5: You don't have to make a purchase, just go check this out, and we're all in it together.
• 1:03:48
  Speaker 5: We want to lift the community up.
• 1:03:50
  Speaker 5: I mean, the place I could care less about is like Jimmy John's.
• 1:03:52
  Speaker 5: It's like the only chain restaurant, and I want them to be on a three day sandwich time here, so that means everybody is fricking busy as shit.
• 1:03:59
  Speaker 5: Yeah, there you go.
• 1:04:02
  Speaker 3: But if you come down to Kentucky, like we are, this is kicking us off.
• 1:04:08
  Speaker 3: For the week of the next weekend it's Kentucky Bourbon Festival.
• 1:04:11
  Speaker 3: We do this Now.
• 1:04:13
  Speaker 3: This is our fourth year of coming down this time of year.
• 1:04:16
  Speaker 3: First we started off on Thursday, now it's the whole week before we get up.
• 1:04:22
  Speaker 3: This is the kickoff event for us, but this is where you need to kick off.
• 1:04:27
  Speaker 3: You're coming up down the aisle.
• 1:04:28
  Speaker 5: This is the start of the Bourbon.
• 1:04:29
  Speaker 4: Trail right, right, this is it.
• 1:04:30
  Speaker 4: You start here and then you come down.
• 1:04:32
  Speaker 3: Well, this is the most awesome place to start, because you get history.
• 1:04:37
  Speaker 3: You get reasonably priced, fantastic bourbon and whiskey now or whatever spirit.
• 1:04:46
  Speaker 5: Then you have your wife and she likes.
• 1:04:48
  Speaker 5: If you want your own vintage spirit or at home.
• 1:04:50
  Speaker 5: We don't do vintage drinks yet, but if you wanted a couple different old liqueurs or gin, or vodka or tequila or whatever, you can make vintage drinks at your home for a fair price.
• 1:05:04
  Speaker 5: We're else in the world, right?
• 1:05:06
  Speaker 5: So yeah, come on down, come see this place.
• 1:05:10
  Speaker 3: I think it's ever changing.
• 1:05:11
  Speaker 3: You can walk away with a part of history here too.
• 1:05:14
  Speaker 3: Start that off.
• 1:05:15
  Speaker 3: Everybody goes on the trail, they're buying their new stuff, but at the same time, just start it off here and walk away with history, because there's not a lot of places that are this atmosphere that you've got.
• 1:05:28
  Speaker 5: I would say you've named the B line, not in one day, but between a place like this and several other bars and restaurants that are on it.
• 1:05:36
  Speaker 5: I think you can taste 70% or 80% of maybe not ever bourbon ever made, but from National Dissillers or Stitzelweller, and then you can go there and taste the new thing that's high in that I might not have, and so you can really expand your palate.
• 1:05:49
  Speaker 5: And so, instead of running around like a chicken with your head cut off, buying all these bottles, taste it before you buy it.
• 1:05:54
  Speaker 5: Go frequent these bars, give some business, taste it.
• 1:05:57
  Speaker 5: Then, once you find the thing that you gravitate to, go get it.
• 1:06:01
  Speaker 5: Come here and buy it.
• 1:06:01
  Speaker 5: Go to party source, get it online, trade for it.
• 1:06:04
  Speaker 5: Whatever you got to do, come taste history with us.
• 1:06:08
  Speaker 3: Well, this is like the chicken coop.
• 1:06:10
  Speaker 3: Before you fly there you go Then you can go crazy after you leave here.
• 1:06:15
  Speaker 3: All right, so anything else to add?
• 1:06:20
  Speaker 3: How about you CT you?
• 1:06:21
  Speaker 4: got it Nothing.
• 1:06:23
  Speaker 4: As many times as we've been here, it always gets better.
• 1:06:26
  Speaker 4: I will say that I mean six times or so in here.
• 1:06:30
  Speaker 4: Every time is a great experience, a new experience.
• 1:06:34
  Speaker 5: I can't thank you guys enough for the kind words and just making time to be here so times.
• 1:06:38
  Speaker 5: You know that's the one thing that's tough to give right, and so I really appreciate you guys just being here.
• 1:06:43
  Speaker 4: Well, we appreciate you having us.
• 1:06:45
  Speaker 3: I throw it out there.
• 1:06:46
  Speaker 3: I don't throw out kind words unless the kindness is real.
• 1:06:50
  Speaker 3: He doesn't throw out kind words.
• 1:06:52
  Speaker 2: Carl's not here and that's Carl.
• 1:06:54
  Speaker 4: Carl knows that he doesn't throw out kind words.
• 1:06:55
  Speaker 4: No, no.
• 1:06:57
  Speaker 3: I mean it's like all like here revival is real, that's just real.
• 1:07:03
  Speaker 3: It's a place where you come.
• 1:07:04
  Speaker 3: Then you've got real people, real whiskey, real everything.
• 1:07:08
  Speaker 3: So it definitely is a bucket list destination.
• 1:07:13
  Speaker 3: I'm so glad that we got a chance to meet you.
• 1:07:16
  Speaker 3: Yeah, dude, we're all homies now.
• 1:07:18
  Speaker 3: Can't wait to see you on Friday?
• 1:07:21
  Speaker 2: Yeah, dude.
• 1:07:22
  Speaker 5: Come down to the Kentucky Bourbon Fest in Barstown, kentucky, and we should be down there Friday and Saturday at least.
• 1:07:28
  Speaker 5: Maybe Sunday we'll see.
• 1:07:29
  Speaker 5: But we'd love to see people down there and let's cut it up and let's all be boys and chicks and homies.
• 1:07:35
  Speaker 3: Yep, how long that party goes is how long you're going to stay.
• 1:07:39
  Speaker 4: We'll be there till Sunday.
• 1:07:40
  Speaker 5: All right yeah well yeah, and here at Revival, we'll keep the light on for you, so We'll be causing you All right, everybody.
• 1:07:47
  Speaker 3: There we go.
• 1:07:48
  Speaker 3: This is the first podcast of the season five of the Scotchy Bourbon Boys.
• 1:07:54
  Speaker 3: I think we did a great.
• 1:07:55
  Speaker 3: I think it was great.
• 1:07:57
  Speaker 3: I mean honestly, I'm sufficiently lubricated.
• 1:08:04
  Speaker 4: So what kind of podcast were you on?
• 1:08:07
  Speaker 2: One where we're talking about touching.
• 1:08:09
  Speaker 3: I don't know, that's exactly so.
• 1:08:13
  Speaker 3: Anyways, everybody, thanks for watching.
• 1:08:16
  Speaker 3: Remember we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all your Scotchy Bourbon merchandise.
• 1:08:25
  Speaker 3: And then also remember, drink responsibly, Don't drink in drives and good bourbon equals good times and good friends.
• 1:08:37
  Speaker 3: And make sure that you go out and live your life dangerously.
• 1:08:41
  Speaker 3: Little Steve is going to take us out.
• 1:08:45
  Speaker 4: This is where the Scotchy Andy is.
• 1:08:47
  Speaker 4: This song, this song is the Scotchy yeah there you go.
• 1:08:54
  Speaker 2: This was the theme song.
• 1:08:55
  Speaker 2: Oh, show me the way to the next Whiskey Bar.
• 1:09:01
  Speaker 2: Oh, don't ask why.
• 1:09:04
  Speaker 2: Oh don't ask why.
• 1:09:06
  Speaker 2: Show me the way to the next Whiskey Bar, oh don't ask why.
• 1:09:15
  Speaker 2: Oh, don't ask why.
• 1:09:17
  Speaker 2: For if we don't find the next Whiskey Bar, I tell you we must die.
• 1:09:26
  Speaker 2: I tell you we must die.
• 1:09:29
  Speaker 2: I tell you, I tell you, I tell you we must die.