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Season 5 Finale: A Year of Bourbon Adventures, Festivals, and Uncut Memories! · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:38
  Speaker 2: I almost had spillage yeah.
• 1:39
  Speaker 2: Yeah, woo, woo.
• 2:38
  Speaker 2: All right, welcome back to the last podcast of season five.
• 2:45
  Speaker 2: It is a record-setting podcast, believe it or not.
• 2:49
  Speaker 2: Folks, we did 90.
• 2:51
  Speaker 2: This is our 98th podcast of the year.
• 2:54
  Speaker 2: The record before was 96.
• 2:57
  Speaker 2: So 98 podcasts.
• 2:59
  Speaker 2: We do this.
• 3:01
  Speaker 2: Our season ends before we go to the kentucky bourbon festival.
• 3:05
  Speaker 2: Uh, I so the first week of september I have to because it's gonna it.
• 3:11
  Speaker 2: Actually we're leaving to go to the kentucky bourbon festival.
• 3:14
  Speaker 2: Uh, saturday, september 7th, next week.
• 3:17
  Speaker 2: I gotta take the time to pack up properly.
• 3:21
  Speaker 2: The the studio is going to go on.
• 3:23
  Speaker 2: We've got tents, we've got stuff happening.
• 3:25
  Speaker 2: There's so much happening down there.
• 3:26
  Speaker 2: So we did two live podcasts last week.
• 3:33
  Speaker 2: So, if you're following us along, one was at Whiskey Thief, our newest sponsor.
• 3:40
  Speaker 2: One was at Whiskey Thief, our newest sponsor, and the other one was at New Riff with Jay Ersmann and Brian Sprantz, their master distiller.
• 3:49
  Speaker 2: They're not a new employee, but their new master distiller.
• 3:52
  Speaker 2: He's now the face of New Riff.
• 3:55
  Speaker 2: So those two podcasts will be going up next week on the audio side.
• 4:02
  Speaker 2: I'm going to try and get the Whiskey Thief up on the video side for YouTube everybody.
• 4:08
  Speaker 2: But we won't be live until we're back down in Kentucky for the Kentucky Bourbon Festival.
• 4:16
  Speaker 2: There is a chance that we will do the Tuesday podcast live at 8.30 on YouTube and Facebook or Facebook or YouTube or whatever.
• 4:28
  Speaker 2: I'm going to try and do it on both.
• 4:31
  Speaker 2: I have microphones to do it on both.
• 4:33
  Speaker 2: We'll see what we can do.
• 4:35
  Speaker 2: I'll try and get them both up and we'll go live that Tuesday.
• 4:42
  Speaker 2: So that would be the 7th, the 8th, the 9th, the 10th, I think Tuesday the 10th.
• 4:47
  Speaker 2: Look for us again on Facebook and YouTube, but up until that point you're going to see some random lives popping out.
• 4:56
  Speaker 2: So keep watching for that 100% Watch for a lot of different lives coming up.
• 5:01
  Speaker 2: It won't be the normal times, but we will do it on Facebook and YouTube from the festival.
• 5:07
  Speaker 2: I think this year we've got it down pretty good and, like I said, my microphone set is kind of set up now.
• 5:14
  Speaker 2: So we're going to do that now.
• 5:15
  Speaker 2: What we'd like to do when the season ends me and Roxy have ended a couple seasons and tonight me and Super Nash are going have ended a couple seasons and uh, tonight me and super nash are going to end a couple seasons.
• 5:26
  Speaker 2: Super nash, uh, how's it going?
• 5:29
  Speaker 2: Glad to have you here tonight.
• 5:31
  Speaker 2: Absolutely, man.
• 5:32
  Speaker 2: Everything's going great.
• 5:34
  Speaker 2: On on on the audio.
• 5:37
  Speaker 2: You you can't see this, but super Nash has spent a lot of time and effort to make a podcast room a bunker.
• 5:47
  Speaker 2: He's he's I mean it's like.
• 5:50
  Speaker 2: He's shown me pictures.
• 5:52
  Speaker 2: It's spectacular.
• 5:53
  Speaker 2: I was there when he was making the shelving we I had.
• 5:56
  Speaker 2: You know he was putting up the shelving, I knew everything that he was going to do, but now he's had it set up for a while but trying to figure out how to podcast and you know out of it and you know you could.
• 6:09
  Speaker 2: You should actually afterwards shake bob's hand because he deserves it, because he has forced you to do something here in a little while.
• 6:20
  Speaker 2: That's okay, but he forced you to do something I couldn't do.
• 6:24
  Speaker 2: So I respect the man.
• 6:25
  Speaker 2: So I love what.
• 6:27
  Speaker 2: I love your background.
• 6:28
  Speaker 2: Your backgrounds were so cool before um, but this is, this is um upper next level.
• 6:34
  Speaker 5: So, um, congratulations man, it's kind of kind of stepping up to your level now yeah, but you'll have to disappear to go get stuff out the closet.
• 6:43
  Speaker 2: So you better make sure your shelves are stocked before the podcast, not your closets, because your closets are the.
• 6:49
  Speaker 2: I mean, it's just.
• 6:50
  Speaker 2: It's just crazy.
• 6:51
  Speaker 2: This man has some.
• 6:52
  Speaker 2: I have bourbon, but this man takes bourbon to another level level, yeah, level.
• 7:00
  Speaker 2: Anyways, I'm gonna see what.
• 7:03
  Speaker 2: I put some stuff there, yeah, put that there, all right.
• 7:06
  Speaker 2: So just try to move some stuff around, uh, so that we look good on facebook and you, uh, and on youtube, uh, walker, um, I said, yeah, he's trying to draw people in and talk there, but you know, this is our fifth season.
• 7:23
  Speaker 2: This started November, so the first season was once a week and it was November.
• 7:29
  Speaker 2: We started the first.
• 7:31
  Speaker 2: We're not five years old, we're five seasons old.
• 7:35
  Speaker 2: So the first season, I ended it because it was 2019.
• 7:41
  Speaker 2: And when September rolled around for the Kentucky Bourbon Festival in 2020, if you remember, 2020's Bourbon Festival was canceled, and then eventually, it was virtual in I want to say was it October or November?
• 7:58
  Speaker 2: I think it was actually November, correct?
• 8:01
  Speaker 5: Early.
• 8:01
  Speaker 2: November or late October.
• 8:04
  Speaker 5: One or the other Late October.
• 8:05
  Speaker 2: Either way, because I know you were outside working in your garage when you won Harlan.
• 8:11
  Speaker 5: Wheatley's.
• 8:12
  Speaker 5: Harlan Wheatley signed Blanton's bottle.
• 8:15
  Speaker 5: Yeah, I didn't even know it.
• 8:16
  Speaker 2: Yeah, I had to call him.
• 8:18
  Speaker 5: I signed off early from the virtual festival.
• 8:21
  Speaker 5: It didn't even stick around for the drawing and you had to call me and I signed back on and saw that I won.
• 8:29
  Speaker 2: Yep, that was awesome.
• 8:30
  Speaker 2: That was pretty cool, so that's why we started the seasons on the new season.
• 8:37
  Speaker 2: Each season starts off with podcasts from the Scotchie Bourbon Boys.
• 8:42
  Speaker 2: We do live ones, we ones record, but we do so many now.
• 8:45
  Speaker 2: last year we didn't do that many but in and I think this year we're going to do a lot more but we do so many that I'm able to come back and load them through and then try and catch up with my video editing with youtube.
• 9:00
  Speaker 2: So, uh, once we get back from kentucky bourbon festival this year I'm going to be going live on thursdays once a week, but supplementing on tuesdays new podcasts all along and then the video and everything.
• 9:17
  Speaker 2: So we'll go to one time a week live, opposed to two.
• 9:22
  Speaker 2: Now I love doing the lives and as soon as that all runs out, when we get more into the November because we've got then bourbon on the banks and then it goes in and once we get into the late October, november, I'll be going back to two times a week.
• 9:37
  Speaker 2: Once I run out of material to supplement but I really got to catch up on all the video that I shoot and then we'll be having some holiday podcast our annual Halloween podcast Yep.
• 9:52
  Speaker 5: We got Thanksgiving, yep.
• 9:54
  Speaker 2: And then our annual Christmas party yes, and so let's review Season 5, because Season 5 picked up last year at Kentucky Bourbon Festival, and at Kentucky Bourbon Festival we did a bunch of things that we hadn't done.
• 10:08
  Speaker 2: One we had Seth Benheim out to the house and he did the first ever live podcast from our Airbnb and he came out and broke a barrel with us.
• 10:22
  Speaker 2: So the barrel we axed the barrel right there.
• 10:27
  Speaker 2: Aaron Harris had made that possible by bringing down a couple of barrels for us to ax and it was an all around really, really cool experience overall and I mean it was just amazing.
• 10:40
  Speaker 2: And then you got, we did our first ever interview with Fred.
• 10:45
  Speaker 2: No, that was awesome.
• 10:47
  Speaker 2: And we also did a podcast with.
• 10:51
  Speaker 2: You could talk about that right there with.
• 10:56
  Speaker 5: I was just fixing to open this up and open this up, but we did a podcast with Dan McKee and Andrea Wilson from Michter's Distillery, where I actually opened up this 1976 Michter's pot, or Michter's jug.
• 11:17
  Speaker 5: That was actually distilled in the old Pennsylvania distillery before it closed down and then we all had a nice pour of it, which this is what was left of and I decanted it, and that's how clear and beautiful and delicious it is.
• 11:37
  Speaker 5: And they actually said that it was one of the best pours that they had ever had actually said that it was one of the best pours that they had ever had.
• 11:46
  Speaker 5: And after it was over, dan signed the front of the bottle and then andrea wrote me a great, big, huge note on the back that's amazing on the bottle and that was an amazing and that was a live podcast that we did at the uh finish up that finished up the kentucky bourbon.
• 12:02
  Speaker 2: So we did a lot of stuff right from the festival, but also we had our third annual Scotchy Bourbon Boys bus tour, which went to Maker's Mark Log Still Distillery and finished up with Greg Schneider, the number one guest at nine times on the podcast, just ahead of randy and press, the kentucky bourbon festival's president, and then also, uh, alan bishop.
• 12:35
  Speaker 2: So we've got uh some guests that come on all the time and there you go.
• 12:40
  Speaker 2: He's got that mictors in his scotchie bourbon boy, glenn karen.
• 12:44
  Speaker 5: Yeah, beautiful uh, so it was just as delicious as what it was that day.
• 12:50
  Speaker 5: We've opened it.
• 12:52
  Speaker 2: I can imagine so, overall, that bus tour was such a huge success that day.
• 12:58
  Speaker 2: Thank you everybody for coming out.
• 13:00
  Speaker 2: The bus tour is sold out again, this year for the fourth, but next year you're going to want to get in on it the fifth.
• 13:06
  Speaker 2: These, these tickets, although they're the, you know it's not a cheap thing.
• 13:10
  Speaker 2: I mean 275.
• 13:12
  Speaker 2: It's going to go up probably close to 295, 299 next year, because this year, uh, it pushed, we, we pushed it, just nothing goes down anymore.
• 13:23
  Speaker 2: Right, but our bus tour consists of special pours that me, ct and Super Nash bring on to share with everybody who comes on.
• 13:33
  Speaker 2: This bus tour Starts out with a toast at our Airbnb at 8.30 in the morning.
• 13:38
  Speaker 2: We head off this last year to Maker's mark, uh, for a tour and a tasting at maker's mark.
• 13:45
  Speaker 2: Then, right after maker's mark, we went over to log still distillery where we had lunch, uh, and got a tour of log still and tasting from the log still distillery.
• 13:56
  Speaker 2: And then, uh, once we, once we finished with lunch, we stopped at the farm next door.
• 14:05
  Speaker 5: Show them some of the special pours.
• 14:09
  Speaker 2: Well, those special pours we had, yeah, if you want to pull those on.
• 14:12
  Speaker 2: We stopped off at the farm next door that grows the grains for Log Still and, I believe, limestone Branch branch, those two distilleries and or, and uh yeah, I mean we, we had the american revolutionary.
• 14:28
  Speaker 5: That was a 1976, early times that we opened up on the bus and then, uh, I believe it was in 1980.
• 14:40
  Speaker 5: No, 1970.
• 14:43
  Speaker 5: 1970, old Fitzgerald, which was a stitzel welder, that was delicious, and we opened that up on the boat Right.
• 14:57
  Speaker 5: And then, and so Another year and we did this right here.
• 15:14
  Speaker 5: Opened up this JW Data.
• 15:16
  Speaker 5: Yep, we do old.
• 15:19
  Speaker 2: Jim Bate bottles.
• 15:26
  Speaker 5: Yeah, so there's some awesome pours that we drink on that bus and uh not.
• 15:28
  Speaker 5: And then we, we, basically we do it, we do allocated stuff, uh, stuff that people normally can't get a hold of we did a foolproof uh weller, last year opened that one, I opened that one, and then we also had the Colonel Lee that we drank, courtesy of Brad Bonds and Revival.
• 15:48
  Speaker 5: That was like a 1956, I think.
• 15:53
  Speaker 2: So just like this year we're going to start Nash on Saturday at Revival.
• 15:58
  Speaker 2: You're going to have to come up to Revival when you come up this time, because they will have a soft opening next Wednesday and their grand opening on the.
• 16:10
  Speaker 2: I believe that the 4th is their grand opening, so we can no, that's a soft opening.
• 16:17
  Speaker 2: Their grand opening is that Friday night, but we're going to go Saturday and go down there to their new place that they're just opening.
• 16:25
  Speaker 2: So, like last year, we kicked it off at Revival.
• 16:28
  Speaker 2: If you remember, you flew in and then drove up to Revival, met us there and then we made our way back down to our Airbnb.
• 16:37
  Speaker 2: Well, this year we're going to be meeting up at Revival too with Brad and do a podcast from their new space, hopefully.
• 16:44
  Speaker 2: So we'll start off with a podcast right off the bat.
• 16:47
  Speaker 2: So that's what we did anyways.
• 16:50
  Speaker 2: So that was Kentucky Bourbon Festival and everything, but during the week we had our bus tour, but we also earlier had gone and done a podcast with Aaron Harris at Green River, and then that was a blast, getting to see Green River for the first time, do some barrel thieving with the master distillers, show us around, and then we also had that week was the barrel pick that we did through the Elijah Craig.
• 17:19
  Speaker 2: We were at Heaven Hill with Bernie Lubbers and we picked an Elijah Craig barrel Right here.
• 17:26
  Speaker 2: Yep, it was a spectacular barrel that we picked, even though it turned out to be a short one and everything, yep.
• 17:35
  Speaker 2: So anyways, we were able to do that and that was that weekend and all the podcasts that were out, and that was the start of season five.
• 17:46
  Speaker 2: It led to coming back, I believe I went to the Ohio Craft Distillery Festival at Hemrick's Farm and right, I want to say Troy, but yeah, I think it troy.
• 18:01
  Speaker 2: Uh.
• 18:02
  Speaker 2: Ohio, uh, I went down there for that festival.
• 18:05
  Speaker 2: That was a blast, got some footage of that.
• 18:08
  Speaker 2: And then we met back up at bourbon on the banks with uh, amzy and diane, who were on the podcast, uh, this past tuesday talking about bourbon on the banks.
• 18:20
  Speaker 2: But bourbon on the banks was spectacular.
• 18:22
  Speaker 2: When we were down there again, uh rented a house where we, we, we, we did everything.
• 18:27
  Speaker 2: We were cannonballing, we were swimming, uh, we were touring Lawrence.
• 18:33
  Speaker 2: We stopped off at uh and saw the Lawrenceburg distill.
• 18:36
  Speaker 2: Can you believe it's almost a year since we did that?
• 18:40
  Speaker 2: Oh, I mean, mean, it's just, that's just crazy yeah, so, um, we got uh greg from lawrenceburg to come on the podcast and, uh, it was just an overall great experience.
• 18:53
  Speaker 2: I think royce neely was on the and and uh uh on the podcast for the first time, steven Fonte Come on and we smoked some cigars.
• 19:04
  Speaker 2: Yep From Yellowstone and Limestone Branch.
• 19:06
  Speaker 2: Limestone Branch.
• 19:07
  Speaker 5: Yeah, so that was again some great podcasts.
• 19:12
  Speaker 2: Then we went in, we had our annual I believe that's our third annual Halloween.
• 19:19
  Speaker 5: John, that is a cellar age sitting to my right.
• 19:23
  Speaker 5: We're going to be barrel bashing here in just a while.
• 19:28
  Speaker 2: Yep, we're going to barrel bash that In review.
• 19:31
  Speaker 2: What we're coming down to is all the stuff.
• 19:34
  Speaker 2: Not only did we have a Halloween classic party where whiskey showed up, as me I had, I had hair, now it's like so.
• 19:48
  Speaker 2: Then we then go into the holiday time, and you came up for the holiday Christmas party.
• 19:57
  Speaker 2: There was a lot, of, a lot of people that were had to cancel because they weren't feeling good.
• 20:03
  Speaker 2: Roxy, whiskey and then, I think, walker was supposed to come up and he wasn't able to come up either.
• 20:11
  Speaker 2: So it was a little bit like turnout, but there was a lot of people there.
• 20:16
  Speaker 2: Jamie came up, barrelhead made a lot of Christmas raffle giveaways, which was fantastic.
• 20:24
  Speaker 2: We just had an absolute spectacular time at the Christmas party.
• 20:30
  Speaker 2: And then me and you hopped into the car, met Greg Schneider.
• 20:34
  Speaker 2: We went down and saw Mean.
• 20:42
  Speaker 5: And then we went and saw Brad Vons because we stayed at the hotel.
• 20:46
  Speaker 2: Yep, yeah, that's where you left your old stubborn.
• 20:49
  Speaker 2: And.
• 20:51
  Speaker 5: Brad was able to run over there and get it.
• 20:53
  Speaker 5: Yeah, and Brad had to run across there and get it.
• 20:56
  Speaker 2: I left my shirts this past week, last weekend down at I left it at Old Homestead.
• 21:02
  Speaker 2: Jolie had to go get my shirts so I'm sure I'm lacking.
• 21:06
  Speaker 2: I'll have to get some more shirts for the Kentucky Bourbon.
• 21:10
  Speaker 1: Festival.
• 21:11
  Speaker 2: Anyways.
• 21:12
  Speaker 2: So after that then we went into waiting for that barrel pick.
• 21:19
  Speaker 2: You know we hit the winter time and we had a lot of.
• 21:23
  Speaker 2: We were trying to get and find out when the barrel pick was going to be in.
• 21:29
  Speaker 2: It finally came in in about I think it was April, no, march.
• 21:35
  Speaker 2: It came in in March, march, it was late March.
• 21:39
  Speaker 5: That's when we did another barrel pick down at the Spirit of French Lick for these two great— we did a lot of podcasts through January and February, which we did on all the bourbon that we had picked up at the Kentucky Bourbon Festival and Bourbon on the Banks, because we got a lot of great picks at both of those festivals and so that's when we started tasting and reviewing those and, uh, yeah, yeah, getting some special guests on.
• 22:09
  Speaker 2: So then then we got after we did the pick, then we got through the solar eclipse that, right up here in ohio, we experienced in full, full view.
• 22:20
  Speaker 2: It was one of the place we were in the path of.
• 22:22
  Speaker 2: What was it?
• 22:24
  Speaker 2: It's called.
• 22:25
  Speaker 1: Oh my God, Whatever.
• 22:27
  Speaker 2: Anyways, we are in the path that was completely dark and so solar eclipse, yeah, but they call it the path of Totality.
• 22:39
  Speaker 2: Totality, right, the path of Thank you, thank you so much Did Walkerer pushing?
• 22:45
  Speaker 2: Did he say that?
• 22:46
  Speaker 2: No, he did it anyways.
• 22:47
  Speaker 2: So, but then, what happened in march, this past march, is we went to our first time, uh, the new orleans bourbon festival, down in nola bourbon festival, uh, tracy what a great time uh, he Bourbon Festival Tracy, he took care of us.
• 23:05
  Speaker 2: It was a great time.
• 23:06
  Speaker 2: If CT can go, this year we're going to do it again.
• 23:10
  Speaker 2: I'm going to let CT experience New Orleans.
• 23:14
  Speaker 2: He had a wedding and wasn't able to come, but I think that March, that was a wonderful time.
• 23:21
  Speaker 2: Everybody that we got to mean uh, mark carter and you know, and then you know we that which led to going down again and going to the old carter social club.
• 23:34
  Speaker 2: I mean, it's just like there were so many people that we met down there, macaulay and everything.
• 23:41
  Speaker 5: I can't wait to see them coming up and then one of the coolest things- was how all the whiskeys and bourbons and ryes that are submitted to the NOLA Bourbon Festival is that the people that actually come to the festival are the judges, and so they get to judge and pick all the picks instead of like a panel of whiskey professionals.
• 24:13
  Speaker 2: Right, right, right.
• 24:14
  Speaker 2: There's a competition when you go to Kentucky Bourbon Festival or you go to Bourbon on the Banks, there's not a competition.
• 24:23
  Speaker 2: They're not giving out awards for the festival.
• 24:25
  Speaker 2: That is a unique thing that Tracy Napoletino.
• 24:35
  Speaker 5: Napoletino.
• 24:36
  Speaker 2: Napoletino and his wife.
• 24:39
  Speaker 2: They put on a spectacular event.
• 24:43
  Speaker 2: I was impressed.
• 24:44
  Speaker 2: His wife's name is Barbara Yep and so you had the judging the one day.
• 24:49
  Speaker 2: Then everybody was coming in and then you had all the seminars at the hotel.
• 24:54
  Speaker 2: There was the introduction, the opening night intro to everybody that everybody went to.
• 25:01
  Speaker 2: Plus, you just kept spilling out into New Orleans, onto Bourbon Street.
• 25:06
  Speaker 2: We went there.
• 25:06
  Speaker 2: We were there from Wednesday, I believe, all the way until Sunday.
• 25:11
  Speaker 5: And it was just when you stayed at Conference Center, was, I mean, just within walking distance of all these fabulous restaurants?
• 25:19
  Speaker 5: Bourbon Street was right there.
• 25:25
  Speaker 5: I mean you didn't have to drive anywhere, it was all right there.
• 25:29
  Speaker 5: I think we took did we take Uber one time?
• 25:35
  Speaker 2: Yeah, we Ubered places, we walked, we, you know it just depended on what was going on.
• 25:42
  Speaker 2: The hotel was right down on the river, right by the ocean, where all the ocean liners, all the cruise ships dock.
• 25:51
  Speaker 2: But then what was great is that majority of the conferences and everything that went on all happened at the hotel.
• 25:59
  Speaker 2: So it was very, very comfortable.
• 26:02
  Speaker 2: If you got tired or if you just want to rest your feet, get away for a second, you could just go right up to your hotel room and change clothes, uh, use the bathroom, whatever.
• 26:13
  Speaker 2: It was just very convenient.
• 26:15
  Speaker 2: And then that at the saturday and sunday nights or the friday and saturday nights nights were the event of at the other facility where everybody was there tasting their bourbons and had their booths and everything, and their food trucks were, you know, new Orleans food trucks.
• 27:22
  Speaker 2: Holy shit, the oysters, those smoked oysters, smoked oysters.
• 27:26
  Speaker 2: The oysters, those smoked oysters, smoked oysters.
• 27:27
  Speaker 2: I mean they went from when it opened at 6 all the way until when it closed.
• 27:32
  Speaker 2: They had that.
• 27:33
  Speaker 2: I don't know how you keep a fire going that long.
• 27:37
  Speaker 2: You know what I mean?
• 27:38
  Speaker 2: I've grilled.
• 27:39
  Speaker 2: You got to keep.
• 27:40
  Speaker 2: They were experts at it.
• 27:41
  Speaker 2: So there was so much there, all the places.
• 27:45
  Speaker 2: It was fantastic.
• 27:47
  Speaker 2: So New Orleans another check in the box of what we're going to do or what we did, but we covered that really well, so you can check out all the podcasts we did about New Orleans and what we did when we were there and overall it was pretty spectacular right.
• 28:04
  Speaker 5: Yeah, absolutely One of my favorite times of this this past year, past season yeah.
• 28:12
  Speaker 2: so then, um, we came back and what, let's see, so waited for.
• 28:21
  Speaker 2: We've been waiting for the, the french lick pick, the French lick picked to come in.
• 28:25
  Speaker 2: It's been a long summer.
• 28:28
  Speaker 2: I was on vacation, you went to Hawaii, and so, overall, when's the last time we saw each other, nash, I mean, was it New Orleans?
• 28:38
  Speaker 2: I think so.
• 28:43
  Speaker 5: Basically yeah.
• 28:44
  Speaker 2: Yeah, so the summer flew by, I would have to say.
• 28:49
  Speaker 2: I mean, I took a vacation in Wisconsin and Michigan and then also in Florida in February, personally, I saw you on the way back from Florida because we did a bottle exchange In the mountains.
• 29:06
  Speaker 2: Yeah, I had to the only I had to had a parking lot truck exchange I had to drive to winter weather in the mountains to see nash and then take a treacherous pass to get to where I wanted to go, and by trek at night, at night.
• 29:25
  Speaker 2: I had to do that at night.
• 29:26
  Speaker 2: We had nothing like that in ohio or in, and we that day, when I met you in that night I started out the day, I think 75 degrees and, uh, perfect at the beach no, at the end we stayed in uh was it
• 29:42
  Speaker 5: wasn't hilton head um where was it?
• 29:46
  Speaker 2: what was, what was the name of the beach?
• 29:48
  Speaker 2: By the church distillery.
• 29:52
  Speaker 2: What is it?
• 29:54
  Speaker 2: It's not.
• 29:54
  Speaker 2: Hilton.
• 29:55
  Speaker 2: Savannah.
• 29:55
  Speaker 2: No, it's not Hilton Head, it's the other one.
• 30:00
  Speaker 2: Anyways, I don't know.
• 30:03
  Speaker 5: I think it might have been.
• 30:03
  Speaker 2: Hilton Head.
• 30:04
  Speaker 2: Could it have been Hilton Head?
• 30:05
  Speaker 2: Where's Hilton Head?
• 30:06
  Speaker 2: It was Hilton Head.
• 30:07
  Speaker 2: Yeah, it was Hilton Head.
• 30:08
  Speaker 2: There you go in Hilton Head, where's Hilton Head?
• 30:10
  Speaker 2: It was Hilton Head.
• 30:11
  Speaker 2: Anyways, lots of fun, but that was before I saw you in Hilton Head and then I saw you in March.
• 30:16
  Speaker 2: So the last time was the festival.
• 30:18
  Speaker 2: Now we're about to go crazy.
• 30:22
  Speaker 2: We are.
• 30:24
  Speaker 2: We're going to see each other coming up in a little bit, but that's next season.
• 30:28
  Speaker 2: So now're going to see each other coming up in a little bit, but that's next season.
• 30:30
  Speaker 2: So now we've got this.
• 30:33
  Speaker 5: I last, a year away, but it's a week from Saturday.
• 30:37
  Speaker 5: Yep, eight days baby.
• 30:38
  Speaker 2: Yep.
• 30:39
  Speaker 2: Last weekend I went and picked up this barrel pick and then all my stuff.
• 30:47
  Speaker 2: And then we went to um see alan at bex mill, and then we stayed at the patoka winery, which is the old homestead distillery, saw what was going on there.
• 31:01
  Speaker 2: Uh, jolie casperzak, a really good friend of the podcast.
• 31:06
  Speaker 2: We, we miss her so much, but now her and Alan are back together and there will be no missing them.
• 31:12
  Speaker 2: This is going to be a lot of fun at Old Homestead.
• 31:15
  Speaker 2: And then finished up at Whiskey Thief on Sunday and I'm telling you one of the best decisions I ever made is to go with Walter, meet Walter at Whiskey Thief.
• 31:27
  Speaker 2: Hunter Coffee has moved on, but you've got Kelly Tennille, the master distiller and their new distiller, who we?
• 31:37
  Speaker 2: His name I had, but it's gone.
• 31:42
  Speaker 2: But we got to meet him hey Walker.
• 31:46
  Speaker 2: What was the you got to meet him, hey Walker?
• 31:50
  Speaker 5: what was the Cheers?
• 31:51
  Speaker 5: Yo, Yo Tonto, is watching.
• 31:54
  Speaker 2: Okay, what was the name?
• 31:56
  Speaker 2: If you're there, if you're still there, walker.
• 32:00
  Speaker 2: What was the name of the distiller at?
• 32:03
  Speaker 2: I'm just looking to see.
• 32:05
  Speaker 2: He usually pitches in and there it is Derek, thank you.
• 32:11
  Speaker 2: He said it's like walker, you save my life all the time.
• 32:14
  Speaker 2: So, derrick and kelly and um they're, they're getting this distilling team.
• 32:18
  Speaker 2: I found out that hannah now heads up their single barrel program and I would have to say that we do single barrels at the place.
• 32:27
  Speaker 2: We pick single barrels at where our sponsors are right.
• 32:30
  Speaker 2: We've got to support that and do that, so that could be in the future also.
• 32:37
  Speaker 2: So I got to meet Derek.
• 32:40
  Speaker 2: Hang out with Walter.
• 32:42
  Speaker 2: We were there.
• 32:43
  Speaker 2: We had a great time.
• 32:46
  Speaker 2: The podcast was fantastic.
• 32:47
  Speaker 2: Ct was with us at the when we first came down.
• 32:51
  Speaker 2: We did the podcast from New Riff that should be airing on the audio next week.
• 32:58
  Speaker 2: It was live last Friday and with Jay and Brian and CT came but he had to go home, but he drove the drive again To go to Whiskey Thief on Sunday.
• 33:14
  Speaker 2: So it was just I know you were Nash, you were just like wishing you were there.
• 33:19
  Speaker 2: I know that.
• 33:22
  Speaker 2: It's like when we first started.
• 33:24
  Speaker 2: There was a lot of places you were when I wish I would have been and you always were.
• 33:29
  Speaker 2: Now you've taught me well, and the Padawan is the master now, and there's times we and I have to thank you for that, because you taught me a- lot.
• 33:43
  Speaker 5: Now you seem like me.
• 33:47
  Speaker 2: Now you sting like me.
• 33:48
  Speaker 2: Just know that it's so exciting to have a place, that you know the people already and you love going there and you love helping them, and now they're an official sponsor of the Scotchy Bourbon Boys Whiskey Thief.
• 34:05
  Speaker 2: So, Whiskey, thief, rosewood, spirit of French Lick and Alan Bishop all are there and it's a full sponsorship.
• 34:13
  Speaker 2: It brings some power to us with what we're doing.
• 34:17
  Speaker 2: We keep edging up and, hopefully, the Roku thing that I've got set up as we go forward.
• 34:24
  Speaker 2: If you have a Roku TV, check out the Scotchie Bourbon beers.
• 34:27
  Speaker 5: I remember way back when it was Free Boys Farm Distillery, yes, and I had drove up early and I was trying to figure out things to do waiting on you, and I went by there and I thiefed from them barrels and thiefed my own bottle, which I still got it back there in my bunker, and then I told you about it.
• 34:48
  Speaker 5: I said you got to go by there, you got to go by there, and so then we'd stop by there well, that was, that, was that that was.
• 34:56
  Speaker 2: I think that was the kentucky burp, so that was kentucky bourbon festival and and you met us at neely that year and then we started.
• 35:08
  Speaker 2: We didn't get a chance to do that, but me and Roxy went to the alan bishop experience in louisville when they we stayed at the omni and it was a really nice it would met joe lee and alan there and they showed the bow, showed the premiere, uh, and on the way home there had been some drama or whatever.
• 35:45
  Speaker 2: So me and roxy were together, just ourselves, and we wanted to do something on the way home and it was sunday after the big thing, and we went to whiskey thief and met hannah and we did a bunch of videos and I put them up as reels, and they did really.
• 36:05
  Speaker 2: That was my first million.
• 36:06
  Speaker 2: Remember that when the first million reel of me thieving the barrel.
• 36:10
  Speaker 2: So I got a hold of them again.
• 36:13
  Speaker 2: And then we went down before that next kentucky bourbon festival we stopped that whiskey thief and hannah was there and that's when she served me, you and everybody, and it was.
• 36:26
  Speaker 2: It's been on since.
• 36:28
  Speaker 2: But the experience that every time I go there it's such a great, it's like going to a backyard barbecue at your friends, but your friend has five fantastic bottle or barrels of whiskey and rye just sitting out there and then you can.
• 36:46
  Speaker 2: I mean, it's just, it's amazing, so I'm gonna this is a whiskey thief I have.
• 36:54
  Speaker 2: I have these two.
• 36:55
  Speaker 2: I mean they've been so because we've been supported, supportive of them, they're supportive of us, so it's been kind of cool.
• 37:04
  Speaker 2: So cheers to our new sponsor, cheers to many years of promoting you.
• 37:16
  Speaker 2: Open that.
• 37:17
  Speaker 2: I have not opened mine.
• 37:18
  Speaker 2: I went with the old one.
• 37:21
  Speaker 5: I'm going to.
• 37:21
  Speaker 5: I didn't open my old one, but I decided to open this tonight because it has whiskey peep on it and cheers to Whiskey Thief Distilling being our new sponsor.
• 37:36
  Speaker 2: Yes, I hear that Hunter's doing well too, and I can't wait to hang out with Kelly down there.
• 37:44
  Speaker 2: Kelly makes some damn good gin and she mixes it with bourbon and stuff, so there's a lot of stuff.
• 37:54
  Speaker 5: We thieve this 12-17-2023.
• 37:58
  Speaker 5: This is a six year.
• 38:00
  Speaker 5: It was barrel number 74-12-14.
• 38:05
  Speaker 5: 74 corn, 12-14 malted barley.
• 38:12
  Speaker 2: Okay so that's awesome.
• 38:14
  Speaker 2: It's like Walker.
• 38:21
  Speaker 2: If you want to go back to facebook, feel free, because it's there's.
• 38:23
  Speaker 2: There's some people on youtube, but doesn't seem to be a lot of people commenting, so that's fine, it's like a sweet popcorn ball oh the popcorn balls, I mean.
• 38:34
  Speaker 2: And when we did this it was a cold day.
• 38:39
  Speaker 2: Remember that.
• 38:40
  Speaker 2: They had the heaters in there.
• 38:43
  Speaker 2: It was a cold day because it was right around Christmas and we did Whiskey Thief.
• 38:49
  Speaker 2: Then we went over to Means, right, I believe we stopped at a Means and went up and saw Greg.
• 38:55
  Speaker 2: Spent the night.
• 38:56
  Speaker 2: And then that next.
• 38:59
  Speaker 2: That's when you went home the next day and I yeah, that was a lot of fun.
• 39:04
  Speaker 2: I think it actually snowed that night a little bit.
• 39:07
  Speaker 2: If I'm not mistaken, I was driving back home and I was going through like rain and snow in Dayton in that one.
• 39:17
  Speaker 2: That was an interesting drive home.
• 39:19
  Speaker 5: Yeah, that's where we all re-split up.
• 39:21
  Speaker 5: Yep, me and Chris Mm-hmm.
• 39:26
  Speaker 2: Yes.
• 39:27
  Speaker 2: Anyways.
• 39:27
  Speaker 2: All right.
• 39:28
  Speaker 2: So that's the year in review.
• 39:31
  Speaker 2: This season was amazing.
• 39:33
  Speaker 2: I mean, if you just think we didn't even go over the guests.
• 39:36
  Speaker 2: I mean Randy was on for the Kentucky Bourbon Festival, I believe two, three times this year, and we also had Diane Greg Schneider on.
• 39:48
  Speaker 2: We had Greg Schneider on.
• 39:49
  Speaker 2: Alan Bishop has been on all the way up to you know now that he's busy now opening a distillery.
• 39:57
  Speaker 2: Him and Jolie are going to be on soon, probably, I imagine, sometime November, december.
• 40:02
  Speaker 2: I'll be headed over there to see what they're doing and do a podcast Once they have their tasting room open and they're doing something called Sunshine.
• 40:12
  Speaker 2: And then let's just think I mean there was.
• 40:15
  Speaker 2: I got to remember we had Jay Ersmann and Brian Sprantz from New Riff, from 2XO.
• 40:24
  Speaker 5: Yeah.
• 40:26
  Speaker 2: Dixon Dedman.
• 40:27
  Speaker 2: Dixon Dedman, yeah, from 2XO, I want to say at the festival we had Barry Brinegar and, as far as you remember, ct got Aaron Harris to do a surprise.
• 40:50
  Speaker 2: Uh, drop in where I was tasting the, the, the single barrel cherry jubilee, which was is still a fantastic bottle that I hit.
• 41:02
  Speaker 2: So so I mean, we've had, uh, macaulay mitten, um, you, you know, uh, let's see, I'm just trying to.
• 41:11
  Speaker 2: Oh, we had a big dog distillery on and then we were at Lawrence.
• 41:19
  Speaker 2: We went to Lawrenceburg Me.
• 41:22
  Speaker 2: That was in April.
• 41:24
  Speaker 2: When we went down to, we didn't, we saw Amin, but that's the next podcast.
• 41:30
  Speaker 2: I think we're going to get together with Amin and do a podcast.
• 41:35
  Speaker 2: Monday We've been traveling some this summer too yeah, monday, let's try for that, but we're gonna.
• 41:40
  Speaker 2: We didn't do a, we did a podcast, I believe, with uh lawrenceberg and what was the other one.
• 41:47
  Speaker 2: Uh, we were supposed to have a heaven hill but that got canceled I mean the new riff one initially, but we just got it done.
• 41:54
  Speaker 2: So I'm just staying faithful to having guests on that everybody wants to have on.
• 42:03
  Speaker 2: We had Jason Giles on, I believe.
• 42:07
  Speaker 2: We also had From.
• 42:10
  Speaker 2: Buzzard Trees.
• 42:13
  Speaker 2: Yeah, what's?
• 42:14
  Speaker 2: Oh my God.
• 42:19
  Speaker 5: There's a mental yeah, thanks for bringing that one up.
• 42:23
  Speaker 2: trying to try to run through all these is just I mean seriously, we had I went to liberty poll last this past season, uh, saw the great, uh, everybody down there um, it's the I want to say the huff family and anyways, fantastic whiskey there in pennsylvania.
• 42:46
  Speaker 2: We also had um mark carter mark, yeah, we had mark carter on from old car.
• 42:54
  Speaker 2: That's what we did.
• 42:55
  Speaker 2: We did Old Carter, we did Lawrenceburg with Greg down there and then also stopped.
• 43:02
  Speaker 2: We've been at Amin's a couple times, done a lot of video and putting shorts up for him to promote.
• 43:11
  Speaker 5: Yeah, we need to sit down with him and actually go to Louisville.
• 43:13
  Speaker 5: Yes, we're going to do that.
• 43:15
  Speaker 2: That'll be high priority for Amin.
• 43:18
  Speaker 2: And then let's there was Smoke Wagon.
• 43:23
  Speaker 1: We had Smoke Wagon yeah, he was.
• 43:27
  Speaker 2: we had them on.
• 43:28
  Speaker 2: So we've got this.
• 43:30
  Speaker 2: We've been covering this, you know.
• 43:32
  Speaker 2: So it's going to.
• 43:34
  Speaker 2: So it's pretty cool.
• 43:36
  Speaker 2: I can't wait to keep going.
• 43:39
  Speaker 2: You know, Penelope is going to be there, so Danny and Michael are still doing their thing with that, so we might have a podcast with them Just going forward.
• 43:51
  Speaker 2: It's just going to be great.
• 43:52
  Speaker 2: So I don't know what to tell you.
• 43:56
  Speaker 2: Pretty awesome, right.
• 43:57
  Speaker 5: I mean, if you listen to this podcast, there is we can shoot for Bill Samuels Jr and Bill Samuels for Maker's Mark this year.
• 44:08
  Speaker 5: Since we've already met him, we got to.
• 44:12
  Speaker 5: Got him to come down, you know, at dinner.
• 44:15
  Speaker 5: Oh, yeah, yeah, and yeah and that okay.
• 44:17
  Speaker 2: So then we also did the steven fonte.
• 44:19
  Speaker 2: We actually did a podcast from steven fonte's backyard.
• 44:24
  Speaker 2: I mean, this has been.
• 44:27
  Speaker 2: That's the last time I saw you in april march april apr.
• 44:34
  Speaker 2: Yes, saw you when you came up for that.
• 44:36
  Speaker 2: There you go.
• 44:37
  Speaker 5: That was it.
• 44:38
  Speaker 2: I knew there was something in there.
• 44:43
  Speaker 5: It just seemed like it was a few weeks ago, but yeah, the whole summer has been gone.
• 44:50
  Speaker 2: I'm going to try what you were just drinking.
• 44:53
  Speaker 2: It's great, so oh try what you were just drinking.
• 44:56
  Speaker 2: It's great.
• 44:58
  Speaker 2: So, oh, and we went and saw Macaulay at Dark Arts.
• 45:02
  Speaker 2: That was great.
• 45:05
  Speaker 5: He wants to be on we went back there and he thiefed and shared from quite a few barrels there.
• 45:13
  Speaker 2: Yeah, some spectacular.
• 45:14
  Speaker 2: And we saw Macaulay also at New Orleans, new Orleans, I mean.
• 45:19
  Speaker 2: So we've been.
• 45:19
  Speaker 2: Time is going by so fast, though I would have to say months don't seem like months.
• 45:27
  Speaker 2: It doesn't like the whole summer has passed by.
• 45:29
  Speaker 2: I had a great summer Broke my arm.
• 45:33
  Speaker 2: Broke my arm had my teeth ripped out of my mouth it's like but, but it's over and I'm healthy, uh, been getting back.
• 45:44
  Speaker 2: You know, I actually did, uh, uh, six, um, four sets of six push-ups today, awesome, and what I do is I've been adding one each day.
• 45:58
  Speaker 2: So I've just started this and, uh, because of the wrist it's in the shoulder injury that I sustain I'm.
• 46:07
  Speaker 2: I started out with one, four sets of one.
• 46:09
  Speaker 2: I was happy to do one push-up.
• 46:12
  Speaker 2: I usually start out with 15 and start working up one at a time, but this time I'm just I started out because the pain.
• 46:19
  Speaker 2: You know there's pain in the wrist, so I'm trying to get in shape again.
• 46:24
  Speaker 2: Like always, it's like it's always up and down.
• 46:27
  Speaker 2: You know that, right, super nash, we're always up and down, all right.
• 46:32
  Speaker 2: So what are you saying?
• 46:33
  Speaker 2: Popcorn on this?
• 46:36
  Speaker 5: yeah to me it tastes.
• 46:37
  Speaker 5: It's just like those old popcorn balls oh, and john ritt.
• 46:44
  Speaker 2: I'm gonna see him on sunday and, uh, he's become a he get, he's become a a painter of.
• 46:50
  Speaker 2: I'm picking up too few smashing pumpkinshing pumpkins from him.
• 46:55
  Speaker 5: Walker has really picked it up.
• 46:57
  Speaker 5: We have Ross Cornelison, ed Blay, harlan Wheatley, fred Greg Jason.
• 47:11
  Speaker 2: Ross Cornelison.
• 47:12
  Speaker 2: How can you forget Ross?
• 47:14
  Speaker 2: Ross is a friend.
• 47:15
  Speaker 2: He watches regularly.
• 47:17
  Speaker 2: I mean, we talk about greg schneider, there's no doubt about it.
• 47:21
  Speaker 2: I mean he's.
• 47:21
  Speaker 2: We gave him the kudos on the fact that he's been on the podcast the most.
• 47:26
  Speaker 2: His knowledge of him.
• 47:28
  Speaker 2: Him and alan bring a knowledge of distilling uh, the distilling industry right to you.
• 47:34
  Speaker 2: I mean, and you know, alan's like a trendsetter.
• 47:40
  Speaker 2: He's doing sunshine.
• 47:41
  Speaker 2: It's basically sunflower seeds that are malted and when I got to see the malt process, which was pretty cool, there's another few you pick out.
• 47:53
  Speaker 5: It's more infused with cherries.
• 47:56
  Speaker 5: Just let me know guys, I'll go pick it up this weekend.
• 47:59
  Speaker 5: Oh wow, yeah Well yeah.
• 48:05
  Speaker 2: So I'm going to meet John on my way back right around lunchtime, hopefully 12.
• 48:12
  Speaker 2: He might have some people there.
• 48:14
  Speaker 2: I'm going to let them taste the barrel pick.
• 48:16
  Speaker 2: Uh, I'm gonna pick up that bot, those bottles he picked up another bottle for me uh and then hopefully, um, some people are interested in what I'm, what I'm uh introducing to them and uh, so we'll do the exchange and then I'll be on my way back and then Sunday I got to be home by eight o'clock, so five hours from where I am in Chicago.
• 48:42
  Speaker 2: I got to leave about two because you add an hour.
• 48:47
  Speaker 2: So that's one one fun thing.
• 48:49
  Speaker 2: But you know, overall, that's been the review of what we did now and what we're going to do.
• 48:56
  Speaker 2: We've got.
• 48:57
  Speaker 2: We're going to be at the Kentucky Bourbon Festival this year and it's going to be fantastic.
• 49:03
  Speaker 2: It's going to be better than ever.
• 49:05
  Speaker 2: The tents, everything, how we're set up, what we're going to do, how we can.
• 49:12
  Speaker 5: Usual eight days Saturday to Sunday week.
• 49:15
  Speaker 2: Yeah, and the festival is going to have that double-decker tent the social media.
• 49:21
  Speaker 2: The media tent is like Cigar lounge.
• 49:23
  Speaker 2: Yeah, there's going to be a cigar lounge, but there's also going to be an outdoor and an indoor.
• 49:29
  Speaker 2: I mean, it's just like the coolest thing ever.
• 49:32
  Speaker 2: I'm going to try and enjoy it as much as I can and not work too hard, because usually I work too hard those three days you would think.
• 49:42
  Speaker 2: But we pretty much own it.
• 49:46
  Speaker 2: You've got to tear down and set up your podcast, one to whatever, but we're set up to do that and we've got a team this year and this should work out fantastic, don't you agree?
• 49:59
  Speaker 5: Absolutely.
• 50:00
  Speaker 5: That's what I'm thinking.
• 50:04
  Speaker 2: So last weekend I went down on Friday, visited New Riff.
• 50:09
  Speaker 2: Then we went and met Walker and we checked into the Hotel Covington.
• 50:13
  Speaker 2: Then, after we checked into the Hotel Covington, me and Walker went and got some pizza.
• 50:18
  Speaker 2: Then we went over to Revival, hung out with Brad and Justin, then finished up there, went back to the hotel, woke up in the morning, went and drove to the Spirit of French Lake, did our thing there.
• 50:31
  Speaker 2: Then we drove another 30 minutes and we picked.
• 50:34
  Speaker 2: We went and saw alan at uh bex mill for his uh mash-in, that he was doing his historical distilling, uh you know presentation that he does there.
• 50:45
  Speaker 2: Hung out with him for three hours, then drove the 45 minutes to patoka lake, checked into our room.
• 50:52
  Speaker 2: We basically had dinner you and.
• 50:55
  Speaker 2: Walker stayed in the silo.
• 50:56
  Speaker 2: No, no, it was 90 degrees, it did not look appealing.
• 51:03
  Speaker 2: And then we stayed at the old homes, the new rooms.
• 51:06
  Speaker 2: We wanted to stay in the bourbon rooms.
• 51:08
  Speaker 2: They were bourbon themed, the whole hotel is bourbon themed, brand new hotel, spectacular.
• 51:13
  Speaker 2: And then we went over to the wine, the, the, the restaurant that's there.
• 51:18
  Speaker 2: We saw the distillery through joely and then, I mean, we were smoking cigars, about 10, 10, 30, just on the back thing, went back.
• 51:27
  Speaker 2: Neither one of us drank that much that day.
• 51:29
  Speaker 2: You know, we just had a little bit of slushy here and that was really bad because we ended up talking till two o'clock in the morning and I did just.
• 51:36
  Speaker 2: Then we had to get back up till six.
• 51:38
  Speaker 2: Um, we got back up at six, got out of there, went to whiskey thief, did the whole things and then finished up.
• 51:46
  Speaker 2: Actually, walker, I think, stayed a little bit longer than I did because his, his ride, his drive home was only like two, three hours right there.
• 51:54
  Speaker 2: Mine was five out, five, six hours, whatever.
• 51:57
  Speaker 2: I got home at 9.30, went to work.
• 51:59
  Speaker 2: This week, now this weekend, I'm going to have a Friday night.
• 52:02
  Speaker 2: Everybody's coming over to do a tasting of the newest release we have and then pick up whatever they've had me bring back for them.
• 52:15
  Speaker 2: And then Saturday, I get in the car at 4 o'clock in the morning and I drive up to Wisconsin.
• 52:23
  Speaker 2: I'm going to meet a guy to drop off some stuff for Christy, and then also I have yours.
• 52:33
  Speaker 2: I do have yours, I convinced her to give it to me.
• 52:35
  Speaker 2: I'll bring that to Bourbon Festival and we'll.
• 52:36
  Speaker 2: I have yours.
• 52:36
  Speaker 2: I do have yours.
• 52:37
  Speaker 2: I convinced her to give it to me.
• 52:37
  Speaker 2: I'll bring that to Bourbon Festival and we'll drink a bottle.
• 52:39
  Speaker 2: We'll drink that bottle of 13 there Nash, just kidding, you don't have to open it and then we'll.
• 52:47
  Speaker 5: That would be cool on the bus to have the barrel that found its way back to Allen Somehow find its way on your vehicle.
• 53:00
  Speaker 2: This weekend no.
• 53:02
  Speaker 2: I took it from French Lick over to Allen and he's going to use it as a finish.
• 53:09
  Speaker 2: That's what I was saying yeah, it's not on my vehicle.
• 53:15
  Speaker 5: He's got it.
• 53:15
  Speaker 5: Yeah, he's not on my vehicle.
• 53:16
  Speaker 5: He's got it.
• 53:16
  Speaker 5: Yeah, it did it.
• 53:16
  Speaker 5: I was just wondering if that was the barrel that came from our pig.
• 53:22
  Speaker 2: Yeah, yeah, oh yeah, that found its way.
• 53:24
  Speaker 2: Yeah, the Lillian when I saw that barrel.
• 53:27
  Speaker 5: I guaranteed that's the barrel that found its way.
• 53:31
  Speaker 2: Yeah, the Lillian.
• 53:33
  Speaker 2: We took the Lillian over there, so that's going to be the Lillian that wasn't the William Dalton.
• 53:38
  Speaker 2: No, the Dalton right now.
• 53:40
  Speaker 2: Justin had asked if he could put Sherry in it and then so did.
• 53:45
  Speaker 2: Then I talked to Laurelyn and she asked so it was a done deal that one has stayed there.
• 53:55
  Speaker 2: I didn't need another Dalton yet You've got.
• 53:57
  Speaker 2: What do you got?
• 53:58
  Speaker 2: You've got the first Dalton right.
• 54:00
  Speaker 2: Yeah yeah, I've got the Dalton with the French stave.
• 54:04
  Speaker 2: You've got the first Dalton with the.
• 54:07
  Speaker 2: Isn't that underneath your table right now?
• 54:09
  Speaker 2: That's the one that's right here.
• 54:11
  Speaker 5: Can you see?
• 54:11
  Speaker 2: the?
• 54:11
  Speaker 2: Where is it?
• 54:12
  Speaker 2: Can you see the?
• 54:14
  Speaker 2: Where is it?
• 54:15
  Speaker 2: Can you see the dick-nosed dolphin?
• 54:21
  Speaker 5: No, that's on the bottom.
• 54:24
  Speaker 2: I would have put it on the top, anyways, so you see my signature.
• 54:28
  Speaker 5: Take a picture of it and put it up on top here, because there's a space right up top where nobody signed you mean you would?
• 54:42
  Speaker 2: how about if it's a?
• 54:45
  Speaker 2: Great you have it on a glass thing, right?
• 54:47
  Speaker 2: How about if I bring this with you and I just give you that?
• 54:52
  Speaker 2: Yeah I will put it.
• 54:56
  Speaker 2: Look, I'll show you, I'll take the camera.
• 55:03
  Speaker 2: See, there's the table right there yep, there's the table and tiny, and then you just put that right there.
• 55:11
  Speaker 2: You could slide that right under there.
• 55:13
  Speaker 2: You don't need the picture.
• 55:14
  Speaker 2: Yeah, um, on one of the cases, uh, the rare and elusive alan bishop 2023.
• 55:24
  Speaker 2: He drew what he initially drew, whatever it was, and then it turned out to be this.
• 55:31
  Speaker 1: So I'm not going to say what it is again, so I've got that.
• 55:36
  Speaker 2: Yeah, that would be cool to put on your table, right?
• 55:38
  Speaker 5: yes, um, what I was gonna do was take.
• 55:41
  Speaker 5: I took a picture of it uh that day and uh my intentions were to print it out and and lay that picture right up top here all right, so let let me get this all situated.
• 55:56
  Speaker 2: I'll get that back um.
• 55:58
  Speaker 2: We're getting ready to barrel back.
• 55:59
  Speaker 2: Yeah, we're gonna barrel bash the cellar age.
• 56:02
  Speaker 2: Let me get rearranged here, so I know that people on youtube.
• 56:12
  Speaker 5: Walker said, nope, he took.
• 56:13
  Speaker 5: It.
• 56:13
  Speaker 5: Took what talking about the barrel?
• 56:19
  Speaker 2: yep, we actually.
• 56:20
  Speaker 2: Walker had it in the back of his.
• 56:23
  Speaker 5: So this is this I guess getting it in or out.
• 56:33
  Speaker 2: Yeah, something.
• 56:34
  Speaker 2: Yeah, I remember that.
• 56:35
  Speaker 2: All right, so I'm going to put this in a Scotchie Bourbon Boys Crystal Glencairn and I have to say thank you, walker.
• 56:42
  Speaker 2: You're going to notice something, walker, about this bottle.
• 56:46
  Speaker 5: I'm going to put it in.
• 56:48
  Speaker 2: Walker is more Glencairn.
• 56:50
  Speaker 2: So I'm going to say when I tried this we tried this at the festival last year and, quite frankly, to get it you had to wake up at 4 o'clock in the morning and go over to Maker's Mark and there was a line and we were told what to do.
• 57:06
  Speaker 2: But it was just insane.
• 57:08
  Speaker 2: We're hearing that because everybody was there for whatever people were waiting forever and people weren't getting them, and whatever Now Walker will attest to you could get after everybody left.
• 57:15
  Speaker 2: Whatever people were waiting forever and people weren't getting them, and whatever now walker will attest to you could get um after everybody left.
• 57:19
  Speaker 2: All of a sudden the distillery had held back too much and they were just putting it out daily for just the regular people and not, you know, there wasn't a huge line you could get.
• 57:30
  Speaker 2: If I'm not mistaken, you could get it right.
• 57:35
  Speaker 5: Walker went at 4.15 in the morning.
• 57:37
  Speaker 5: Mine cost me two Weller Antique 107s.
• 57:41
  Speaker 2: Which would be kind of crazy, but it just was $100.
• 57:45
  Speaker 2: Now what was retail?
• 57:47
  Speaker 2: Walker of the bottle?
• 57:49
  Speaker 2: Walker's?
• 57:49
  Speaker 2: Right there, he paid retail at the distillery.
• 57:52
  Speaker 2: All I can say is that when I he said it was what?
• 57:57
  Speaker 2: When I?
• 57:57
  Speaker 2: Was what 129 well, he's about to tell us he paid it.
• 58:00
  Speaker 2: Um, uh, they pulled back 70 million, 70, what?
• 58:12
  Speaker 2: Anyways, what I wanted to say was that when I tried this, we got to try this right at kentucky bourbon festival.
• 58:23
  Speaker 2: Um, at the rickhouse.
• 58:26
  Speaker 1: The rickhouse restaurant is right there, he said 158 retail at the distillery so you got a good deal, considering you paid two reds, that's $50 a piece here.
• 58:38
  Speaker 5: Yeah, that's $100.
• 58:39
  Speaker 5: Yeah, and who gets you reds?
• 58:49
  Speaker 5: And greens, you my man, I do that is one thing I can do for you, I can't get them down here in South Carolina.
• 58:54
  Speaker 2: So I would have to say me, ct and you had a pour of this at the Rick House.
• 59:01
  Speaker 2: They opened the bottle right there and we all had a pour and I was not impressed.
• 59:07
  Speaker 2: I thought it was.
• 59:09
  Speaker 2: It tasted like cast-strength Makers to me.
• 59:13
  Speaker 2: Now Makers of Mark is uh, we did bourbon and this cellar, aged um, goes into their cellar age.
• 59:26
  Speaker 2: Their cellar is on the premises where they do a lot of their finishing staves.
• 59:33
  Speaker 2: It's a, it's a controlled atmosphere.
• 59:37
  Speaker 2: Uh, you go there and you can.
• 59:39
  Speaker 2: You go into the cellar, you can see it.
• 59:41
  Speaker 2: So, walker, it was like I can, I'll bring you this, but just give the bottle back.
• 59:49
  Speaker 2: Now it's a half a bottle and thank you so much for this.
• 59:53
  Speaker 2: Walker, we're I'm gonna say this is so awesome, but it was is 115.7 I think on this one walker walker put the proof up.
• 1:00:06
  Speaker 2: I gotta put the.
• 1:00:07
  Speaker 2: He said something about 124.
• 1:00:09
  Speaker 2: He actually knew exactly what it was.
• 1:00:11
  Speaker 2: But I will tell you what the proof is on this cellar age.
• 1:00:14
  Speaker 5: Mine's 115.7.
• 1:00:16
  Speaker 5: Yeah, his is 115.7, too, 115.7.
• 1:00:21
  Speaker 2: Flip it over to the other side.
• 1:00:23
  Speaker 5: It's a special blend of egg sparrows 13% whiskey aged 11 years and 87% whiskey aged 12 years.
• 1:00:33
  Speaker 2: So cellar age maker's mark is every single maker's mark's dream whiskey, because every maker's mark is produced at around seven years old.
• 1:00:49
  Speaker 2: Five, this is it.
• 1:00:50
  Speaker 2: Five, this my my, my barrel for my ambassador barrel.
• 1:00:56
  Speaker 2: I signed up in August of 2019.
• 1:00:58
  Speaker 2: So 20, 21, 22, 23, 24.
• 1:01:02
  Speaker 2: August of 24 is five years.
• 1:01:06
  Speaker 2: It's five years old.
• 1:01:08
  Speaker 2: I'm waiting to go down and get my, because they say anywhere between five and seven years, isn't it?
• 1:01:13
  Speaker 2: Five and seven?
• 1:01:14
  Speaker 2: Yeah, you sit around six for most people, Because they say anywhere between five and seven years, isn't it?
• 1:01:16
  Speaker 5: Five and seven.
• 1:01:16
  Speaker 5: Yeah, so when my you said around six, though for most people.
• 1:01:20
  Speaker 2: So I'm just looking every day.
• 1:01:21
  Speaker 5: It's depending on where it was put in the rake house, Yep it's got your name on there on the barrel head.
• 1:01:27
  Speaker 2: You can buy up to, I believe, 12 bottles off your Me and Sherry.
• 1:01:33
  Speaker 5: We became, when you told me, in 2019, me and Sherry did it in 2020.
• 1:01:40
  Speaker 2: Right, but it's five to seven years old and that's the normal age for makers.
• 1:01:45
  Speaker 2: The fact that this is 11 and 12 year old is what everybody says.
• 1:01:50
  Speaker 2: This aged, weeded bourbon is spectacular.
• 1:01:53
  Speaker 2: Now, thank you again.
• 1:01:55
  Speaker 2: Five to six years old, he said, walker, this bottle had been open, it was half full.
• 1:02:03
  Speaker 2: And I'm going to say something, walker, I will tell you.
• 1:02:07
  Speaker 2: You can look at this bottle right now.
• 1:02:09
  Speaker 2: It was half full, it was almost up to the cellar aged.
• 1:02:12
  Speaker 2: Since I had it here Now, me and you had a couple pours out of it that night.
• 1:02:18
  Speaker 2: But I'm going to tell you, this is spectacular bourbon, now that it's been open and sat for a little bit, and I think you just look at that, by the time it's going to be done.
• 1:02:29
  Speaker 2: I'm going to be done with this.
• 1:02:33
  Speaker 2: It's one of the most enjoyable pours.
• 1:02:35
  Speaker 2: I've had 115 proof, so it's like a cast strength, but it's what?
• 1:02:41
  Speaker 2: Double the age and obviously they and then they take it and they put it in that.
• 1:02:49
  Speaker 2: They take it from the six years out of their normal rickhouses and put these barrels in their atmosphere controlled rickhouse, which is, you know, they call it cellar age because it's cooler down there, you know.
• 1:03:06
  Speaker 2: And it takes it, but what do you get?
• 1:03:09
  Speaker 2: Okay, so we're gonna barrel bash this.
• 1:03:10
  Speaker 2: All right, I'm gonna take a little bit bigger pour because seller age makers mark so.
• 1:03:22
  Speaker 2: So what I wanted to say is our Scotchy Bourbon Boys barrel bashing scale is based off of maybe it's been so long it's based off of it's been a while.
• 1:03:34
  Speaker 2: Maybe it's been so long it's based off of bashing the barrel.
• 1:03:40
  Speaker 2: This barrel is the Dalton and initially in season one we barrel bashed.
• 1:03:48
  Speaker 2: The barrel was bongos using drumsticks.
• 1:03:52
  Speaker 2: Me and Young Nose would do this rating system and Young Nose would do this rating system.
• 1:03:56
  Speaker 2: Young Nose at the time kept notes on.
• 1:04:00
  Speaker 2: I think I actually had those notes.
• 1:04:03
  Speaker 2: I should go back and see if I can find the notes that he kept on each whiskey that we barrel bashed.
• 1:04:09
  Speaker 2: At that time I actually had an app and I was putting all my ratings of every bourbon I drank into.
• 1:04:16
  Speaker 2: The little app used to have that book.
• 1:04:20
  Speaker 2: Yep, um, young nose was doing that, wasn't he?
• 1:04:24
  Speaker 2: Yep.
• 1:04:24
  Speaker 2: And so our barrel bashing rating system over the years and after the season three is when it really changed, because on the last episode of season three we came up with the butt-up-up because me and Roxy were there and it was something other than a butt-up-up, but anyways, so what it is is four categories Nose, Nose body, taste and finish.
• 1:04:58
  Speaker 2: Yes, nose, body, taste and finish.
• 1:05:03
  Speaker 2: But as we evolved, we decided and I rightfully so that each category had a total of four bashes and you could give one exceptional category a but up up, which would be an extra bash, so that it could get a five.
• 1:05:23
  Speaker 2: But at one point I came up with that the nose and the body weren't in as important as the taste and the finish.
• 1:05:33
  Speaker 2: So so I added a point for the taste and the finish.
• 1:05:36
  Speaker 2: So the total of the best bourbon if you have a but up up in it could be 19 of 18 bashes.
• 1:05:46
  Speaker 2: So me and Supernatural are about to bash this baby.
• 1:05:52
  Speaker 5: Did you know that in this distiller profile of the book it actually gives a mash bill for this?
• 1:05:58
  Speaker 5: What is the mash bill?
• 1:06:01
  Speaker 2: for 70% corn, 16% soft red winter wheat and 14% malted barley 16% winter wheat, yeah, and 14% malted, so their barley content is high.
• 1:06:18
  Speaker 5: Yeah, 14%.
• 1:06:20
  Speaker 2: So on this Lillian the malt in this.
• 1:06:28
  Speaker 2: So when you get this, it's a honey malt for the Lillian, it's a honey malt for the Lillian.
• 1:06:35
  Speaker 2: That was one thing that I didn't know.
• 1:06:37
  Speaker 2: In the tasting notes I was reading and I forgot that it was a honey note.
• 1:06:43
  Speaker 5: Let me give you just a honey malt, one more fact, the reason they did this in the cellar is that to age this to taste.
• 1:07:08
  Speaker 5: To achieve this, we use the Maker's Mark limestone cellar to age this bourbon for an additional five to six years after standard six-year maturing in our traditional rickhouses.
• 1:07:13
  Speaker 5: This slows down the tannic impact that occurs during the maturation, while allowing the barrel to develop complexity and deeper, darker flavor characteristics.
• 1:07:29
  Speaker 2: That's why they aged it in the limestone cellar.
• 1:07:33
  Speaker 2: The nose is like.
• 1:07:34
  Speaker 2: I always found that I pick up cherry off of Maker's Mark noses.
• 1:07:40
  Speaker 2: I'm starting to recognize Maker's Mark very, very.
• 1:07:47
  Speaker 2: It's like you did the bananas in the old forester when we went to uh, bourbon executive, bourbon steward school that was funny, because what where I surprised myself is the fact that I nailed the proofs and exactly what they were and then what was his comment um?
• 1:08:11
  Speaker 2: Someone needs to hold on there, young man.
• 1:08:18
  Speaker 2: He got spanked.
• 1:08:19
  Speaker 2: You should have been excited for me, because I was excited, I never did anything.
• 1:08:23
  Speaker 2: I living nailed that we were nailing it.
• 1:08:28
  Speaker 5: It was so cool and you were definitely so.
• 1:08:37
  Speaker 2: Anyways, it smells so good.
• 1:08:42
  Speaker 2: Um, this smells like now I would say that at 115 at this this year.
• 1:08:45
  Speaker 2: I'm picking up a little bit.
• 1:08:45
  Speaker 2: I pick up the ethanol off this, and normally a maker's mark.
• 1:08:47
  Speaker 2: You don't pick up that ethanol right, just slightly all kind of roots off of this.
• 1:08:56
  Speaker 5: All right, so rich brown sugar I get I'm getting cherry so hard.
• 1:09:05
  Speaker 2: Yeah I, I'm like getting maraschino cherry right there oh my god, I could just sit here and smell it Okay so that's an exceptional nose.
• 1:09:19
  Speaker 5: It's sweet fruity.
• 1:09:20
  Speaker 5: This is almost like fruitcake, Like Christmas fruitcake.
• 1:09:26
  Speaker 2: There's a little bit of cinnamon A really, really good fruitcake.
• 1:09:31
  Speaker 5: It's made with a little bit of alcohol.
• 1:09:34
  Speaker 2: But that is cherry, isn't it?
• 1:09:36
  Speaker 2: Mm-hmm, it's almost like amaretto.
• 1:09:38
  Speaker 2: It almost you know what that's what I was thinking.
• 1:09:41
  Speaker 2: Wait a second Right there.
• 1:09:42
  Speaker 2: That is Holy crap, Amaretto.
• 1:09:47
  Speaker 5: So you got some amaretto.
• 1:09:49
  Speaker 5: That's somewhere, don't you?
• 1:09:50
  Speaker 2: I do, I think I do, I think I got.
• 1:09:52
  Speaker 2: Oh my God, I think I do, I think I got.
• 1:09:59
  Speaker 2: Oh my god, because I keep this, because Roxy likes Amaretto.
• 1:10:01
  Speaker 2: Let me see how close it is to Di Sarona this uh.
• 1:10:05
  Speaker 5: Here we go.
• 1:10:05
  Speaker 5: Got some down in my mixture cabinet.
• 1:10:08
  Speaker 2: I'm new Dude it is Amaretto, that is.
• 1:10:13
  Speaker 2: When did you say that?
• 1:10:14
  Speaker 2: Oh my god, it is amaretto, that is.
• 1:10:17
  Speaker 2: When did you say that?
• 1:10:17
  Speaker 2: Oh, oh my God.
• 1:10:19
  Speaker 2: Yes.
• 1:10:23
  Speaker 2: I can't unsmell it.
• 1:10:24
  Speaker 2: Now.
• 1:10:25
  Speaker 2: I smelled the amaretto and I instantly that is delicious, it's almonds, and it smells like it smells exactly like that is delicious, it's almonds, and it smells like disaron.
• 1:10:39
  Speaker 2: It smells exactly like, okay, it wins, okay.
• 1:10:42
  Speaker 2: So that's the nose.
• 1:10:44
  Speaker 2: What are we going to do?
• 1:10:45
  Speaker 2: What you give in the nose when you can smell I don't know what?
• 1:10:49
  Speaker 2: Oh my God, it's like.
• 1:10:51
  Speaker 2: As soon as it recognized it, it became Isn't it weird how your senses work?
• 1:10:56
  Speaker 2: It became prevalent Because all of a sudden, once you recognize it, it actually I mean seriously, nash.
• 1:11:02
  Speaker 2: It almost smells like the Amaretto, smell Like the Amaretto's, a little bit bumped up, but it's probably.
• 1:11:12
  Speaker 2: This is 75% of the 100% on the Disarona Disarona, disaronno.
• 1:11:18
  Speaker 5: Oh, this is.
• 1:11:18
  Speaker 5: I'm going to oh, now the caramel.
• 1:11:22
  Speaker 2: It tastes like the Amaretto Now the Amaretto and then the caramel separates out on the top.
• 1:11:27
  Speaker 2: Okay, so what are you giving?
• 1:11:29
  Speaker 2: This as a nose.
• 1:11:30
  Speaker 2: You know it's funny because I watched that.
• 1:11:35
  Speaker 2: I give it a three, a three yeah it's right up there.
• 1:11:41
  Speaker 5: It's got a wonderful nose so my barrel.
• 1:11:43
  Speaker 2: Right here I watched the the hoops falling off because I'm pounding on it.
• 1:11:48
  Speaker 2: I'm doing what that barrel guy did to get the hoops off.
• 1:11:54
  Speaker 5: Oh, if you need to go in there, you can go in there.
• 1:11:57
  Speaker 2: Yeah, okay, just listening, so anyways.
• 1:12:01
  Speaker 2: So you gave it a three, I'm going to give the nose a.
• 1:12:05
  Speaker 2: Oh my God, this is.
• 1:12:10
  Speaker 5: I'm giving it a.
• 1:12:10
  Speaker 5: This is Wisconsin Steakhouse Amaretto flavoring.
• 1:12:16
  Speaker 2: I'm giving this Because it's the nose.
• 1:12:19
  Speaker 5: This is Wisconsin Steakhouse Amaretto.
• 1:12:21
  Speaker 2: I'm giving it a four with a put-up-up.
• 1:12:24
  Speaker 2: Four.
• 1:12:25
  Speaker 2: Oh wow, it's not on the nose Put-up-up.
• 1:12:31
  Speaker 2: I can't believe.
• 1:12:32
  Speaker 2: I picked out the amaretto and then when I smelled it, I mean I love the smell of amaretto, that's cherry almond, oh my god.
• 1:12:42
  Speaker 2: A little bit of vanilla.
• 1:12:44
  Speaker 2: Just to think of what would happen is if you made a old fashioned with a decent amount of muddled luxardo cherries in there with this.
• 1:12:54
  Speaker 5: Holy shit, that's what I was thinking At first.
• 1:12:58
  Speaker 5: I was thinking I smelled those Luxardo cherries.
• 1:13:00
  Speaker 5: If you ever smelled muddled Luxardo cherries, that thick syrup that's on it.
• 1:13:10
  Speaker 2: This is the thickest.
• 1:13:11
  Speaker 2: You're getting Maker's mark right here.
• 1:13:15
  Speaker 2: You can't get a more.
• 1:13:18
  Speaker 2: It's a huge body.
• 1:13:21
  Speaker 2: So I got a five, you got a three, but the body on this the flavor goes cheeks top of the roof of the mouth, tongue, everything.
• 1:13:33
  Speaker 2: Now I will say that, if we're, all I pick up is it goes caramel with a little bit of char, and then it goes.
• 1:13:52
  Speaker 2: It goes caramel with a little bit of char and then it goes.
• 1:13:58
  Speaker 5: Okay, Then no, it's you pick up the cherry and the char, and then it goes caramel, so I would say the body Caramel cherry, char and then back to cherry.
• 1:14:16
  Speaker 2: So what are you going to give the body?
• 1:14:18
  Speaker 5: Total of four.
• 1:14:20
  Speaker 5: It's got a great body.
• 1:14:21
  Speaker 5: I mean it just fills your mouth.
• 1:14:26
  Speaker 2: I'd say it's a Cindy Crawford body.
• 1:14:32
  Speaker 5: Yeah, what are you giving it?
• 1:14:35
  Speaker 5: I'm going to give it a four.
• 1:14:38
  Speaker 5: That is fair.
• 1:14:41
  Speaker 5: The mouth, the cheeks, the tongue, oh my God, I mean, it's just bold, you know.
• 1:14:51
  Speaker 2: Yeah.
• 1:14:59
  Speaker 5: Everything, all the flaps just pop, and then it's just like they come back to you.
• 1:15:04
  Speaker 5: And now I'm starting to talk about the finish, though, but yeah.
• 1:15:10
  Speaker 2: I'd say I'll give it a 4.2.
• 1:15:11
  Speaker 2: 4.2.
• 1:15:15
  Speaker 2: Yeah, I'd say I'll give it a four or two, four or two.
• 1:15:17
  Speaker 2: So I'm at nine, you're at seven, seven, all right, so now we enter in the five category.
• 1:15:23
  Speaker 2: Taste Now I need more.
• 1:15:33
  Speaker 2: I'm sorry, walker, it's like one of the best things I've ever tasted.
• 1:15:37
  Speaker 2: Last night was even crazier.
• 1:15:40
  Speaker 2: I'm buying a bottle of hey Walker.
• 1:15:45
  Speaker 2: Do they have Cellar Age there too?
• 1:15:48
  Speaker 2: I don't know if Walker's still on, but if he is, are they selling it still, because I'm buying another bottle?
• 1:15:57
  Speaker 2: This is one bottle I will buy in English, alright let's see what.
• 1:16:18
  Speaker 5: These guys, Walker and John, talking about this.
• 1:16:30
  Speaker 2: Look at.
• 1:16:30
  Speaker 5: Walker.
• 1:16:31
  Speaker 5: Walker said not yet we need 2024 now.
• 1:16:35
  Speaker 2: All right, so what?
• 1:16:39
  Speaker 2: Are you giving it as a?
• 1:16:40
  Speaker 2: Taste.
• 1:16:45
  Speaker 5: This is the ba-dum-bum category right.
• 1:16:48
  Speaker 2: You can do a ba-dum-bum and it's five is the total you could give it up to a six.
• 1:16:53
  Speaker 2: Okay.
• 1:16:58
  Speaker 2: I'll go first.
• 1:16:59
  Speaker 2: I'm going to give the taste.
• 1:17:03
  Speaker 5: I got to give it a five.
• 1:17:04
  Speaker 5: I'm sorry, I guess you go first.
• 1:17:07
  Speaker 5: Yeah, I'm going to jump right in there Because I've been tasting and tasting and tasting it and taste on this is amazing.
• 1:17:19
  Speaker 5: I love makers market the almonds, you got the cherry, you got the vanilla, you got the caramel, you got a little bit of char a, you got a little bit of oakiness and to me, very, very little ethanol comes through.
• 1:17:35
  Speaker 5: So you know, it's a little bit there, I guess because of the proof.
• 1:17:39
  Speaker 5: Then it's like I taste all those flavors and then it's like they start coming back.
• 1:17:47
  Speaker 5: So, yeah, I got to give it a five.
• 1:17:51
  Speaker 5: This is amazing and this has been sitting open for about.
• 1:17:57
  Speaker 5: I got this right after, I guess right after the Kentucky, about a month after the Kentucky.
• 1:18:04
  Speaker 2: Yeah, you didn't get it when we were down there either, about a month after I wish.
• 1:18:09
  Speaker 5: I would have you know.
• 1:18:10
  Speaker 5: I tried to get everybody to wake up, yeah, but what we?
• 1:18:16
  Speaker 5: We couldn't do it.
• 1:18:18
  Speaker 2: We were so busy and drained.
• 1:18:19
  Speaker 2: No, we also weren't educated.
• 1:18:21
  Speaker 2: Ed Bly educated us to weeded bourbon.
• 1:18:25
  Speaker 2: What you got to do, you got to open it.
• 1:18:28
  Speaker 2: Wheat is a delicate, distillate that ingrained, and then when you, when you, uh, basically put it through the bottling process, it's like it is less stable than the rye um that that exists, so you gotta like wait for it to flower almost as you can see.
• 1:18:52
  Speaker 5: look, I have definitely did that.
• 1:18:55
  Speaker 2: Yeah, and this was a half bottle and it's now two eighths.
• 1:19:01
  Speaker 2: So, anyways, I'm going to get it, I'm going to do something.
• 1:19:09
  Speaker 2: So did I use my Budapest?
• 1:19:12
  Speaker 2: I don't remember, did I yeah?
• 1:19:16
  Speaker 5: Did, I Are you sure.
• 1:19:18
  Speaker 2: Yes, no, I don't think I did.
• 1:19:19
  Speaker 2: Yeah, you did.
• 1:19:23
  Speaker 5: You gave it a five.
• 1:19:24
  Speaker 5: Okay, that's why you were at nine.
• 1:19:27
  Speaker 2: So on this one, I'm going to give it a five.
• 1:19:29
  Speaker 2: Also, with a ba-da-bum, I'm giving it a six.
• 1:19:38
  Speaker 2: I knew you were, you knew I was going to do that.
• 1:19:41
  Speaker 2: You know, because you know why I can do that.
• 1:19:44
  Speaker 5: Because you're holding the hand.
• 1:19:46
  Speaker 2: Because I'm tiny and you're super.
• 1:19:49
  Speaker 2: Nash and you're super Nash.
• 1:19:51
  Speaker 2: If you want to hand out extra nash, you can anytime.
• 1:19:57
  Speaker 5: I know I can, but are you?
• 1:20:03
  Speaker 2: yeah, but I respect you.
• 1:20:05
  Speaker 2: I seem to remember a podcast one time where this was an issue.
• 1:20:17
  Speaker 5: It was a big issue, but that was hilarious.
• 1:20:23
  Speaker 2: Yes, it's podcast number 132 and a half, I think.
• 1:20:30
  Speaker 2: I think you were actually there for it, wasn't you?
• 1:20:32
  Speaker 2: It was a holiday podcast.
• 1:20:34
  Speaker 2: I was there.
• 1:20:34
  Speaker 2: Yeah, it was for the bourbon of the year.
• 1:20:37
  Speaker 2: I was throwing out extra shit on the rating system.
• 1:20:46
  Speaker 5: I had on my special ugly holiday sweater and everything that was fun.
• 1:20:51
  Speaker 2: That was fun.
• 1:20:51
  Speaker 2: That was fun, all right, so I give it a six.
• 1:20:55
  Speaker 5: So let's go to the finish All right, and this is where it even gets better To me.
• 1:21:08
  Speaker 2: It's so cherry, it's unbelievable.
• 1:21:12
  Speaker 2: I's, it's, it's unbelievable.
• 1:21:13
  Speaker 2: I mean, I can't believe I passed over this and then and then, thank you, walker, for letting me have half of a bottle.
• 1:21:23
  Speaker 2: That is wonderful.
• 1:21:24
  Speaker 2: Like I said, this, this bottle will be coming back to you, um what a great finish this is.
• 1:21:31
  Speaker 5: Uh, it's long To our fifth season podcast.
• 1:21:38
  Speaker 2: To end this podcast as we keep going.
• 1:21:42
  Speaker 2: This was a perfect ending of the year that was worthy of being the Scotchy Bourbon Boys.
• 1:21:52
  Speaker 2: It was something that you know I got last night, I mean I think Sunday, monday, tuesday, wednesday and now it's Thursday.
• 1:22:01
  Speaker 2: That's five days.
• 1:22:02
  Speaker 2: I've had at least a little bit of it, and it's just everything.
• 1:22:05
  Speaker 2: Hey, you didn't have to say, well, look for Christmas I'm going to.
• 1:22:10
  Speaker 5: No, no, that's not happening.
• 1:22:14
  Speaker 5: Well, I might have to be bringing this bottle up Christmas, yeah okay, because it might be going into the bourbon of the year.
• 1:22:22
  Speaker 5: You know we do attend to a bourbon of the year.
• 1:22:26
  Speaker 2: But this is 2023.
• 1:22:28
  Speaker 2: We got to get a hold of the 2024 for the bourbon of the year.
• 1:22:33
  Speaker 2: Oh, this was last year's bourbon that we picked up.
• 1:22:39
  Speaker 2: It was this season, but the season All right, okay.
• 1:22:44
  Speaker 2: All right, let's move on.
• 1:22:46
  Speaker 5: That's another part.
• 1:22:47
  Speaker 2: What about the finish?
• 1:22:48
  Speaker 2: Are you going to jump me on the finish here?
• 1:22:50
  Speaker 2: What's your finish?
• 1:22:51
  Speaker 2: No, you're going to jump me on the finish here.
• 1:22:52
  Speaker 2: What's your finish?
• 1:22:53
  Speaker 2: No, you're going to let me go.
• 1:22:55
  Speaker 2: Yes, I will give the finish.
• 1:22:57
  Speaker 2: Okay, I'm going to give it up.
• 1:22:58
  Speaker 2: What are you giving it?
• 1:23:00
  Speaker 2: No, go ahead, I'm just kidding, I'll give the finish.
• 1:23:04
  Speaker 2: I mean, there's nothing.
• 1:23:08
  Speaker 2: What is it?
• 1:23:11
  Speaker 2: 11 and 12 year old bourbon?
• 1:23:13
  Speaker 2: Um it, it's not over oat.
• 1:23:16
  Speaker 2: Um, it just transforms all those flavors through.
• 1:23:21
  Speaker 2: It lasts because of the.
• 1:23:23
  Speaker 2: I think the finish is spectacular because the body is so spectacular that it just transfers into the finish, making the finish longer.
• 1:23:32
  Speaker 2: It's a skill that the Samuels, on this particular one, this, delivered to everybody.
• 1:23:39
  Speaker 2: What they were talking about.
• 1:23:41
  Speaker 2: Everybody knew they had this older whiskey and they never put anything out but Maker's Mark.
• 1:23:48
  Speaker 2: Then they started doing the Private Selects and the Maker's 46, and then the Cast Strength, and then this is the epitome of deliciousness.
• 1:24:00
  Speaker 2: So, I will go with a five on the finish.
• 1:24:09
  Speaker 5: I totally agree for all those reasons and just a few more, is that each time you take a sip of this and it coats your mouth with flavor, and those flavors just last, just the last.
• 1:24:30
  Speaker 5: And I mean, if you have a nice Kentucky hug, you know, right down to here it doesn't go all the way down to where it burns and everything, but just to the back of your throat, but it carries all those flavors back to me and it's just wonderful, just such a wonderful taste in bourbon.
• 1:24:51
  Speaker 5: It's just fruity cherries, the almond, vanilla, the caramel, and just that slight little bit of char, slight little bit of oakiness.
• 1:25:01
  Speaker 5: I mean that you'd like it's all around, just you know, a great finish.
• 1:25:08
  Speaker 5: So I'm going to have to give it a five too.
• 1:25:11
  Speaker 2: No, but up, up, though I didn't know that we could do that on the, you can always put a but up up on any category, but up up 5 with a but up up Because this thing is one of the best I've had all year long, and so I want to end the podcast, end the season.
• 1:25:34
  Speaker 2: Well, so a perfect bourbon is 19 out of 18 because it's got a ba-dop-up and whatever.
• 1:25:43
  Speaker 2: You gave this bourbon an 18 out of 18, made up with the ba-dopapup for the nose.
• 1:25:52
  Speaker 2: Myself, I gave it the first ever Scotchy Bourbon Boys 20 out of 18.
• 1:26:00
  Speaker 2: We've had 19 out of 18.
• 1:26:02
  Speaker 2: Because we've had 19 out of 18 scores but the other person didn't give it to it, so we were able to give this a 19 out of 18.
• 1:26:26
  Speaker 2: Honestly, folks, you definitely want to get your hand you know your hands on this.
• 1:26:36
  Speaker 2: The 2023 is spectacular.
• 1:26:39
  Speaker 2: I'm sure the 2024 is going to be, hopefully, maker's mark is dropping that, uh, when we're down there, that would be awesome, because they did last year.
• 1:26:49
  Speaker 2: So let's uh, let's uh's see what we can do to get that.
• 1:26:52
  Speaker 2: But the way a weeded bourbon works is you want to let it sit for a while.
• 1:26:57
  Speaker 2: This has sat for a while.
• 1:27:00
  Speaker 2: Thank you, walker.
• 1:27:03
  Speaker 5: And mine too, and that's something that Ed Blay of of, uh, old, stubborn whiskey, uh, he, he taught us that with his releases and uh, it's amazing how they open up the way they do.
• 1:27:23
  Speaker 5: A weeded whiskey opens up like that and the the flavors just start to pop and and just, you know, release when you start to taste it.
• 1:27:35
  Speaker 2: Just like with this william dalton, that we have uh this, this is uh.
• 1:27:40
  Speaker 2: Contact me if you need to, and this lily and sinclair is fantastic to me, uh chris thompson, uh jeff mueller.
• 1:27:50
  Speaker 2: And we can help you out.
• 1:27:51
  Speaker 2: So remember this has been a really good end of Season 5.
• 1:28:02
  Speaker 2: Yes, I didn't know.
• 1:28:05
  Speaker 2: What we had is the introduction of super nash's awesome uh, new podcasting I mean us together in this is pretty good.
• 1:28:23
  Speaker 2: I will help you with the lighting as far as the other lighting, because I'm good at that, because this was the first night and, uh, you know, like I said, with Jeff's help I will become.
• 1:28:36
  Speaker 2: Well, one of the things is, if you get a front ring light, it will then drown out the top lighting so that you'll be able to control it.
• 1:28:48
  Speaker 2: So I'll give you a good recommendation.
• 1:28:50
  Speaker 5: I was trying to get rid of earlier.
• 1:28:52
  Speaker 5: The whole top of my head is just like glowing bright yeah, it's glowing bright.
• 1:29:00
  Speaker 2: No, no, you don't have to worry about that.
• 1:29:02
  Speaker 2: No, that it's so bright that it looks like you have no hair.
• 1:29:05
  Speaker 2: All I see is what you would look like bald.
• 1:29:10
  Speaker 2: Your hair is just kind of shining white yellow.
• 1:29:13
  Speaker 5: Earlier I was looking at the same thing because I had there's four light bulbs up there and three of them are now unscrewed.
• 1:29:22
  Speaker 2: Yes, but that's okay, We'll get this down, but it's spectacular.
• 1:29:28
  Speaker 2: And the whiskey, everything, the review, thank you, thank you.
• 1:29:33
  Speaker 2: What a great year, thanks to all of our fans.
• 1:29:37
  Speaker 5: We couldn't have done these five seasons without everybody that's tuned in on youtube and facebook and and through all our, our listening media.
• 1:29:47
  Speaker 5: Uh, we owe it all to y'all.
• 1:29:50
  Speaker 5: Uh, we do it for y'all, and the whiskey, and you know and so john john says john says the screw of a food bunker, let's just go to.
• 1:30:05
  Speaker 2: If the, if the shit hits the fan, let's just go to uh nash's bourunker.
• 1:30:10
  Speaker 2: And just so you know, there is some nutritional value to bourbon.
• 1:30:16
  Speaker 5: All my friends are welcome here in the event of a nuclear meltdown.
• 1:30:23
  Speaker 2: All right, everybody.
• 1:30:24
  Speaker 2: So we're going to try this again.
• 1:30:26
  Speaker 2: We did this new ending, so let's just start it off.
• 1:30:33
  Speaker 2: Wwwscotchiebourbonboys for all things Scotchie Bourbon Boys.
• 1:30:37
  Speaker 2: We are about halfway to the bourbon balls folks, so we got to wait.
• 1:30:42
  Speaker 2: We're going to make them, but you can't ship them until it's cooler, otherwise they'll just melt.
• 1:30:46
  Speaker 2: We got Scotchie Bourbon Boys Glen Cairns.
• 1:30:49
  Speaker 2: We got Scotchie Bourbon Boys t-shirts.
• 1:30:52
  Speaker 2: Check us out.
• 1:30:54
  Speaker 2: Same thing, and same thing for any barrel picks.
• 1:30:59
  Speaker 2: Contact Nash or myself or CT, all right.
• 1:31:04
  Speaker 2: And then we are on all the social media platforms Facebook, instagram, youtube and X, and then also on all the major podcast formats Apple, iheart and Spotify.
• 1:31:19
  Speaker 2: Remember.
• 1:31:21
  Speaker 5: Deezer, don't forget Deezer, deezer, there you go.
• 1:31:24
  Speaker 5: That's for the young kids out there.
• 1:31:27
  Speaker 5: All the young kids like to listen to Deezer.
• 1:31:30
  Speaker 2: So this is it, folks.
• 1:31:31
  Speaker 2: This ending is thanks to our newest sponsor.
• 1:31:36
  Speaker 2: Remember good bourbon equals good times, and good friends, drink responsibly, don't drink and drive and live your life uncut and unfiltered.
• 1:31:50
  Speaker 2: Unfiltered, unfiltered.
• 1:31:52
  Speaker 2: There we go, there we go.
• 1:31:54
  Speaker 2: So I like the new ending.
• 1:31:56
  Speaker 2: Yeah, that Walter was like let's just do uncut, unfiltered, and I'm just like I'm for it.
• 1:32:01
  Speaker 2: That is it Uncut and unfiltered.
• 1:32:03
  Speaker 2: So little Steve-O.
• 1:32:05
  Speaker 5: And he's staying for season six, yep.
• 1:32:08
  Speaker 5: Y'all tune in for season six.
• 1:32:09
  Speaker 5: It'll be starting up about a 10 or 12 days from now.
• 1:32:15
  Speaker 5: No, actually, the first Whiskey Thief will be Tuesday but that won't be live I'm talking about the next Whiskey Bomb Right.