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Marianne Eaves: A Trailblazer's Odyssey in the World of Bourbon · The Scotchy Bourbon Boys

• 0:57
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  Speaker 2: Alright, welcome to another podcast of the Scotchie Bourbon Boys Tonight.
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• 4:20
  Speaker 2: So everybody, welcome tonight to another awesome podcast.
• 4:26
  Speaker 2: Tonight we are highlighting Mary Ann Eves.
• 4:30
  Speaker 2: Now, I don't know how much, just getting into this a little bit.
• 4:35
  Speaker 2: I've known about Mary Ann and she's done some things, but our paths haven't crossed.
• 4:44
  Speaker 2: I mean, I don't even think I've had a conversation with her and I think that's kind of got to change soon, because she's done a lot of cool things and she's been doing a lot of unique things and she just is kind of what would you say a ground breaker.
• 5:06
  Speaker 6: She's the first female with a filler, so I mean master filler.
• 5:11
  Speaker 2: Yeah, well, she was a Brown and Foreman's master taster when she was working on Woodford Reserve and then you were talking about, she went to Castle and Key and, as she put it initially, it wasn't.
• 5:28
  Speaker 2: They didn't build it, it was a renovation of a collapsed famous distillery.
• 5:34
  Speaker 2: It was the old Taylor distillery, colonel Taylor's distillery that he built for tourism, you know, in the late 1800s.
• 5:43
  Speaker 2: So I mean, if you guys have both been to Castle and Key, I know it's just the grounds are so buffalo trace-esque, right, wouldn't you say.
• 5:54
  Speaker 2: I mean, it just has that feel of they've remodeled and everything.
• 5:58
  Speaker 2: You know Taylor was using that steam system for heating the Rick houses and, like he did at, Buffalo Trace.
• 6:09
  Speaker 6: Pre-prohibition style.
• 6:11
  Speaker 6: Well yeah, that castle is probably the most iconic distillery thing that there is, because it's still standing.
• 6:19
  Speaker 2: Yeah, the old Taylor.
• 6:20
  Speaker 2: It even has the old Taylor sign that was up and it's just kind of a cool thing.
• 6:25
  Speaker 2: But that's where she went.
• 6:27
  Speaker 2: It was the start-up.
• 6:29
  Speaker 2: I mean, there you go.
• 6:33
  Speaker 2: Yeah, that's pretty cool.
• 6:36
  Speaker 2: Now is that a decanter?
• 6:39
  Speaker 6: That's a decanter.
• 6:41
  Speaker 2: And it's filled with what?
• 6:43
  Speaker 6: Well, it isn't filled with anything.
• 6:45
  Speaker 2: What would it have been?
• 6:47
  Speaker 6: This was a weller right.
• 6:50
  Speaker 6: No, so it just says old Taylor bottled by old Taylor Distillery Company Frankfurt, kentucky, and I think this was maybe 68.
• 7:05
  Speaker 2: That's really cool.
• 7:06
  Speaker 2: Yeah.
• 7:07
  Speaker 6: I mean that by far that's the most iconic building in probably the bourbon whiskey world at this point.
• 7:14
  Speaker 6: Yeah and Marianne and the other thing about Marianne that helps with that whole story is the movie Neat.
• 7:21
  Speaker 6: She is involved in pretty heavily, you know, and starts that out talking about how they were choosing local grain and getting everything going.
• 7:32
  Speaker 2: Yeah, yeah, there's no doubt.
• 7:34
  Speaker 2: And she got it going and then she left in 2019, which means she left right before the world went to shit and she did a project where she went across the country in.
• 7:47
  Speaker 2: She has a degree in you know the oh god, it's chemistry with the science, whatever.
• 8:01
  Speaker 2: I knew what that was.
• 8:03
  Speaker 2: I actually have a science, you know.
• 8:08
  Speaker 2: This is just a perfect tiny moment when I know what I'm supposed to be saying and I cannot come up with it.
• 8:16
  Speaker 2: But let's just try a screen share real quick.
• 8:20
  Speaker 2: I'm gonna try that real quick and see if it can come up.
• 8:23
  Speaker 2: I'm gonna look at it.
• 8:25
  Speaker 2: There it is, yeah, and it comes up.
• 8:28
  Speaker 2: Let's see.
• 8:31
  Speaker 3: I have that bio right there.
• 8:32
  Speaker 2: Yeah, but I was just hey tiny.
• 8:36
  Speaker 6: I've learned this week that when things are not going the way you want them to and you're not really sure what to do about it, you deflect to UFOs.
• 8:43
  Speaker 6: So let's just deflect to UFOs.
• 8:47
  Speaker 3: We have a degree in chemical engineering from the.
• 8:50
  Speaker 3: University of Louisville.
• 8:51
  Speaker 2: Thank you, thank you.
• 8:54
  Speaker 2: Supernash comes through, say that it's like chemical engineering, right, yeah, so she understands the science that is involved.
• 9:06
  Speaker 2: Now let's see, we've got definitely one I would drink daily, okay.
• 9:13
  Speaker 2: So she's got that degree and then she gets into distilling and that at Woodford she realizes that she was what would you say?
• 9:26
  Speaker 2: She was a super taster.
• 9:30
  Speaker 2: You know, her palate was fantastic and when she started with that and like she said In an interview that its smell is mostly responsible for taste, so that was really kind of cool and she has very good abilities, smell and taste.
• 9:50
  Speaker 2: And so once she was there and she left, you know, then she went, like we talked about, she was at Castle and Key and then she went out on her own distilling, coming in blending at I believe the project was supposed to be eight different distilleries.
• 10:07
  Speaker 2: I don't know how deep she got into that.
• 10:09
  Speaker 2: I know that when she passed through Ohio, right, right, and I know when she passed through Ohio she did this watershed blend that we have here that we're going to be tasting.
• 10:20
  Speaker 2: I don't know, supernash has a couple of watersheds.
• 10:24
  Speaker 2: She's going to drink along with us right Back there, I see.
• 10:29
  Speaker 3: Yeah, but these were Aaron's projects that we picked up.
• 10:32
  Speaker 3: Yeah, yeah, yeah no.
• 10:34
  Speaker 3: I just broke them out because they were watersheds and I broke out my watershed shirt tonight.
• 10:42
  Speaker 2: So Ross, my watershed barrel, just so you know.
• 10:45
  Speaker 2: So there you go.
• 10:47
  Speaker 2: I won up you Nash, I got a barrel.
• 10:48
  Speaker 2: There you go, there you go.
• 10:51
  Speaker 3: Well, I'm going to one up both of you because I've got a sign.
• 10:55
  Speaker 3: Mary Ann Eves sold out small batch forbidden, which she just put out Her own.
• 11:05
  Speaker 2: Uh, blend, yeah, yeah, and she did it actually actually, nash, that is her own everything.
• 11:58
  Speaker 2: She distilled it and at Bardstown bourbon company and she aged it there and then also blended it and also got the single barrel too.
• 12:08
  Speaker 6: Oh, I'm gonna need, I'm gonna need a photo for authenticity to to verify this, because this, this could be a fake signature.
• 12:18
  Speaker 3: Um, she said hey, she, she signed it personally and uh, uh.
• 12:26
  Speaker 2: So just uh, hey, I I see it.
• 12:28
  Speaker 2: Yeah, 2023, I hate you.
• 12:35
  Speaker 3: I just received these bottles uh From her, uh like I say did you just order them?
• 12:42
  Speaker 2: Just did you order them directly from her?
• 12:44
  Speaker 2: You called her up and said hey, marianne, sign a bottle, send me a single barrel, and I'm all scotchy, bourbon boy, right.
• 12:53
  Speaker 3: Keep for it.
• 12:53
  Speaker 3: Yeah, she friended me here a couple months ago, but uh, no, actually Fred came out when they released, when the release was coming up, bourbon outfitter, which, uh it was, did the release for her.
• 13:10
  Speaker 3: Uh, well, soon as they came out, I mean I jumped online before it sold out, right.
• 13:17
  Speaker 2: She, she's working with four South Carolina places too.
• 13:23
  Speaker 2: I mean, yeah, it's it, her project is in South Carolina and Kentucky, but that's the Kentucky release right there, and that single barrel comes right from Bardstown bourbon company.
• 13:34
  Speaker 2: I watched her pick that single barrel three weeks ago on Uh, the today show, which was kind of cool.
• 13:41
  Speaker 2: I, we watched that and whatnot, but uh, so what's really great is if you look at your facebook and who's watching, ross, the master distiller of 1792.
• 13:53
  Speaker 2: Thank you for watching us tonight.
• 13:55
  Speaker 2: He's checking us out, so we're doing a live podcast.
• 14:00
  Speaker 2: I hope you enjoy it because hopefully, uh, when we're down that week, ross, uh, we stay in touch and you get on the podcast.
• 14:08
  Speaker 2: But our podcast is exactly this we're relaxed.
• 14:13
  Speaker 3: Sugarlands distilling company.
• 14:15
  Speaker 2: Yeah, we were talking to Sean he.
• 14:17
  Speaker 2: His release is this saturday and he's gonna get us a couple bottles.
• 14:20
  Speaker 2: We'll have to get samples down to you and that.
• 14:23
  Speaker 3: Oh yeah, I was just up there at sugarlands, uh, uh, well, the uh, the gift shop and all you're just uh last weekend.
• 14:33
  Speaker 2: Of course he was.
• 14:34
  Speaker 2: Of course he's super natural.
• 14:38
  Speaker 3: Well, I had, I had to take a break, uh, and we just took off uh like friday night and uh saturday, and came back sunday.
• 14:48
  Speaker 2: All right.
• 14:49
  Speaker 2: So, um, this actual uh uh watershed right here, the one that me, me and ct are gonna pour, is I I want to highlight this because, Honestly, this is a distillery.
• 15:01
  Speaker 2: No, they just did a release.
• 15:03
  Speaker 2: I, there was a release, uh, today actually, I think.
• 15:06
  Speaker 2: Ct, I saw your comments.
• 15:08
  Speaker 2: Yeah, I did not comment I.
• 15:11
  Speaker 2: I, I had a couple comments that I thought of commenting and I was able to control myself.
• 15:17
  Speaker 2: Uh, that's what you have to do.
• 15:20
  Speaker 2: I mean, I was just, you know, I the.
• 15:23
  Speaker 2: What I want to know is if he's going to actually come out with, uh, an aged barrel gin and then then basically put his uh, put his bourbon into a gin barrel and do a gin barrel release, because that would be, um, in lines with where, what water, you know the lemon peel a barrel with lemon peel in it, and then you take the bourbon and you dump it in there and let it age there.
• 15:50
  Speaker 2: That would be kind of a A cool thing that would go along the lines of the direction that the distillery is going, wouldn't you say I?
• 16:00
  Speaker 6: thought we've had several single barrel releases in the last six months.
• 16:04
  Speaker 6: I mean, we did a barrel pick with them in another group and it was fantastic.
• 16:09
  Speaker 6: But, um, you know, the thing that they still have which is so interesting is very high proof, like Most of this stuff is coming out at like 126 to 130 proof, which is pretty high.
• 16:24
  Speaker 6: There there's their single barrels are all uncut, unfiltered, pretty much.
• 16:30
  Speaker 2: Yeah, yeah, no, that they have.
• 16:32
  Speaker 2: There's no doubt that they have at that distillery good Whiskey, because there for a while initially you got the feeling that it was a craft distillery.
• 16:44
  Speaker 2: It felt like a craft distillery.
• 16:46
  Speaker 2: But then when they pulled in when they pulled in Aaron Harris and they pulled up and Demik from Wild Turkey and they really got going you could see that what they had distilled and what they were putting out was some damn good whiskey.
• 17:01
  Speaker 2: I mean that rye, they understand.
• 17:03
  Speaker 2: You know some good single barrels.
• 17:05
  Speaker 2: Now they put out a couple bizarre single barrels Also and a couple Blends.
• 17:12
  Speaker 2: You know releases that weren't the greatest but at the same time I think, if you, this is this Mary Ann Eve's bottle right here, which was Still when everybody was there, but Mary Ann comes in and it comes down to your palette.
• 17:29
  Speaker 2: You know who's who's Validizing what they're putting out.
• 17:33
  Speaker 2: You know what I mean.
• 17:34
  Speaker 6: I think the thing about this bottle, being that I live just down the road from Watershed, is that this, this got them moving in a different direction up to that point.
• 17:44
  Speaker 6: You know, they were very young and this bottle came out and with her backing it and it was her bottle it changed the the the face of that company a little bit.
• 17:55
  Speaker 6: And then, shortly after that, they came out with the State of Ohio picks, which were all really good, and still people today around here looking for certain ones, whether it's the Dutch apple or the confectioners.
• 18:08
  Speaker 6: But this bottle was delicious.
• 18:12
  Speaker 6: 130 proof, I think.
• 18:13
  Speaker 6: 130.4.
• 18:14
  Speaker 6: A lot of apple.
• 18:16
  Speaker 6: I get a lot of apple on the nose one.
• 18:21
  Speaker 2: No one.
• 18:22
  Speaker 2: 65 is 130 at point seven.
• 18:26
  Speaker 2: So one thirty one point four right.
• 18:29
  Speaker 2: Hey, no 130, point four how can it be 130 point four, when it's sixty five?
• 18:39
  Speaker 6: point seven sixty five is 130.
• 18:41
  Speaker 2: Yeah, and seven plus seven is one point four, so it's 31 point four, that's a two oh, it looks.
• 18:52
  Speaker 2: No, I get 65 point seven.
• 18:54
  Speaker 2: No two, that is a seven.
• 19:03
  Speaker 3: Look at the tail on that seven yeah.
• 19:08
  Speaker 2: That is the most lamest two I've ever seen.
• 19:11
  Speaker 2: If that's it, what's yours?
• 19:13
  Speaker 2: Let me see yours, I want to see yours.
• 19:15
  Speaker 2: I always thought it was once.
• 19:17
  Speaker 2: Oh yeah, they deceived me.
• 19:23
  Speaker 2: That is 65 point.
• 19:24
  Speaker 2: I thought it was 131.
• 19:26
  Speaker 2: Anyways, what's the difference?
• 19:28
  Speaker 2: What's what's?
• 19:29
  Speaker 2: No?
• 19:31
  Speaker 2: Damnit, oh shit, right, anyways.
• 19:36
  Speaker 2: Uh, so this one, I mean this is a spectacular well drinking 130.4 proof.
• 19:48
  Speaker 3: What's the mash bill on that?
• 19:52
  Speaker 6: Well, if you could read the label, good luck, because the labels black on black, so it is impossible to read.
• 19:58
  Speaker 6: The only thing I can think that it says is that it's well, this is.
• 20:04
  Speaker 2: This is the.
• 20:04
  Speaker 2: It's a combination of the apple.
• 20:07
  Speaker 2: It's aged in an apple cask brand.
• 20:10
  Speaker 2: You know an apple cask, so this is.
• 20:16
  Speaker 6: Brandy cast and it's blended with straight bourbon whiskey after that.
• 20:20
  Speaker 6: But that's why you get so much apple On the nose.
• 20:23
  Speaker 6: Is it's just?
• 20:24
  Speaker 6: It's?
• 20:25
  Speaker 6: Yeah, it's in the face, yeah, it is, it's really good.
• 20:33
  Speaker 2: It was.
• 20:33
  Speaker 2: This was a tough one to pull out.
• 20:39
  Speaker 2: I mean, this was a lottery.
• 20:43
  Speaker 6: Oh, you had to, you had to know somebody.
• 20:45
  Speaker 6: I mean not really, but you just had to get lucky and win the lot.
• 20:49
  Speaker 2: Well, I, I, I knew Aaron, so that helped.
• 20:52
  Speaker 2: I mean, the lottery was over and all of them, but there's a certain amount of people that didn't pick it up.
• 20:58
  Speaker 2: So when I went down, aaron, let me get this bottle.
• 21:02
  Speaker 3: So, the other ringer I remember when that went on, that that just happened, just like uh.
• 21:06
  Speaker 2: Earlier in the year.
• 21:07
  Speaker 2: No, no, that was the.
• 21:09
  Speaker 2: That was a whole different game.
• 21:11
  Speaker 2: The earlier in the year was their um watersheds, their rye that they released, which is so fantastic.
• 21:18
  Speaker 2: That bottle is insane.
• 21:20
  Speaker 2: We, we tasted that with Matt up in uh Cleveland and it is so, so good.
• 21:28
  Speaker 2: But that's the bottle.
• 21:29
  Speaker 2: That's the barrel that I was in there.
• 21:31
  Speaker 2: I think I got into that barrel three times.
• 21:34
  Speaker 2: It's like it was the at the level of the mezcal barrel, at a spirit of french lick.
• 21:40
  Speaker 2: You know, it's kind of like.
• 21:41
  Speaker 2: I'm so glad I was able to get a bottle.
• 21:43
  Speaker 2: Actually, I'm going to bring that bottle with me for Aaron.
• 21:48
  Speaker 3: Cutting into that barrel with you yeah.
• 21:52
  Speaker 2: Yeah, yeah, that right, yeah, me, yeah, yeah.
• 21:56
  Speaker 2: When we went down and then and we were in there and the cat was up there and he went over there, and then I was in there one another time, uh, he went me and rachel just went down there.
• 22:05
  Speaker 2: And then there's another time when he let me drink it out of the they.
• 22:09
  Speaker 2: They were getting ready and he asked me what I thought and he just let me drink it out of a sample Bottle and I, I inhaled it.
• 22:17
  Speaker 2: I did one of those inhales, so, all right, so let's, uh, this one, what do you get on this one?
• 22:24
  Speaker 2: Uh, ct, before you got to go.
• 22:28
  Speaker 6: I, I mean it has.
• 22:29
  Speaker 6: Like I said, the nose is very much.
• 22:31
  Speaker 6: The apple takes over, um, but it's sweet.
• 22:35
  Speaker 6: So you know it's got a.
• 22:36
  Speaker 6: The heat is there, you feel it in your belly a little bit.
• 22:39
  Speaker 6: It doesn't burn like going down, but you feel it down in your stomach.
• 22:43
  Speaker 6: But it's caramely, it's uh.
• 22:47
  Speaker 6: It's got all the good flavor notes that you would want a bourbon to have, but it's got some kick to it.
• 22:52
  Speaker 2: Yeah, it's got some kick and I get the apple on the front, but then I get milk duds on the on the finish, like it's like I chew to.
• 23:00
  Speaker 2: I'm like checking my teeth for the caramel in my teeth after eating a milk dud.
• 23:05
  Speaker 6: The caramel and the chocolate definitely come into play.
• 23:07
  Speaker 2: Yeah, this is us honestly for being 130 and then coming through.
• 23:12
  Speaker 2: This is a really a really good um Pick, and this is what we want to talk about with what Mary Ann did.
• 23:19
  Speaker 2: So she goes through a distillery and she pulls out and works and blends and does this, and it's just so awesome that somebody with such a good palette can change so much of what a distillery is doing.
• 23:36
  Speaker 2: You know, and uh it it.
• 23:39
  Speaker 2: It really does come down to, uh Nash, that you gotta have the right people tasting, uh, the master distiller at a distillery and the who has the final say of everything.
• 23:53
  Speaker 2: You know, freddie, and Fred know, and uh, greg Schneider, what goes in that bottle has to be something.
• 24:01
  Speaker 2: It doesn't have to be exactly what everybody likes, because everybody likes different things, but they have to know what a good bourbon-y bourbon tastes like and they have to know what a good Chocolatey bourbon tastes like, and they then she really did a good job on this and I'm so excited to think what you, what you found out about forbidden, but what you got CT.
• 24:22
  Speaker 2: So, yeah, and I gotta go here.
• 24:24
  Speaker 6: I was gonna say the thing about what Mary Ann did is and again, watershed was still at that pivotal point where they had released some early stuff and and you know it wasn't that it was bad, but people weren't really excited about it and then this bottle came out.
• 24:40
  Speaker 6: Well then, the next thing that watershed comes out with is this four-year bottle and it is Almost the same as what Mary Ann did.
• 24:48
  Speaker 6: It is it's a finish and apple brandy barrels and it's a straight bourbon whiskey and I mean literally four-year age statement same, but they mimicked, similar to what she did.
• 25:02
  Speaker 6: And then this put them in a new.
• 25:04
  Speaker 6: They just they started going up from there.
• 25:07
  Speaker 6: So that's kind of for me like Mary Ann's legacy.
• 25:11
  Speaker 6: She brought something that was was really good to this distillery and then they Capitalized and started rolling with it afterwards.
• 25:20
  Speaker 2: So all right, yep, I agree.
• 25:23
  Speaker 2: Um, so that it's like what may you know what makes a, what makes a good distillery?
• 25:29
  Speaker 2: Uh, some, the the master distiller, distilling good grains and being creative, but then also the ability to recognize good whiskey, you know, and good, and and then also Blend good whiskey, you know, it's just that blending process is so important.
• 25:50
  Speaker 6: Well, on that note, I gotta go.
• 25:51
  Speaker 6: You guys enjoyed the rest.
• 25:53
  Speaker 6: Uh, nash, uh, hopefully that uh Bottle is as good as the signature on it.
• 25:59
  Speaker 3: So Uh, so far the I'm tasting the small batch and this is phenomenal Good it is phenomenal.
• 26:08
  Speaker 6: We will have to get samples and on my sample could you just autograph it with your name on the side of it?
• 26:13
  Speaker 6: For me, I sure will.
• 26:16
  Speaker 3: In a silver pen, just like her.
• 26:18
  Speaker 3: There you go.
• 26:20
  Speaker 2: There you go.
• 26:20
  Speaker 2: Yeah, we see you guys.
• 26:22
  Speaker 3: See you, bro, all right, cheers man, cheers, cheers.
• 26:28
  Speaker 2: So alright, so you, you're tasting the forbidden.
• 26:32
  Speaker 2: So the reason why?
• 26:34
  Speaker 2: So I got to watch.
• 26:35
  Speaker 2: I did a couple things.
• 26:37
  Speaker 2: I read a couple articles about her.
• 26:41
  Speaker 2: I'm gonna quick share the screen here.
• 26:43
  Speaker 2: I know on the podcast you all can't we're listening here, so let me, I got that.
• 26:51
  Speaker 2: I'm gonna switch over to this share screen and then I'll go to that share screen and I will hit share.
• 26:59
  Speaker 2: So did that come up right there for you?
• 27:02
  Speaker 2: Yeah, you can you see that?
• 27:03
  Speaker 2: Yeah, the forbidden by master distiller Mary Ann Eves.
• 27:08
  Speaker 2: That's what Supernash has right now.
• 27:11
  Speaker 3: This is her new endeavor, showing a picture of it.
• 27:15
  Speaker 3: There we go.
• 27:16
  Speaker 3: Yep, I don't know what happened to the right hand screen, but that just went to all kinds of picture.
• 27:24
  Speaker 3: But yeah, that is a small batch and she signed a lot of the bottles.
• 27:33
  Speaker 3: I believe that went out because this was the first batch of forbidden.
• 27:38
  Speaker 2: Just just know, nash, that when I share the screen, that's what they all see.
• 27:44
  Speaker 2: So when you were said, I switched over real quick because that you had it.
• 27:51
  Speaker 2: So you got some stuff on it, right?
• 27:55
  Speaker 3: Yeah, let me, and this is put out.
• 27:59
  Speaker 3: This is what was put out by the Today Show when she was on there.
• 28:03
  Speaker 3: Yeah yeah, mary Ann Eves, kentucky's first female master distiller as she debuted.
• 28:11
  Speaker 3: Forbidden the spirits industries.
• 28:13
  Speaker 3: First, white corn and white winter wheat.
• 28:16
  Speaker 3: Expression of bold Kentucky bourbon inspired by Southern cooking.
• 28:21
  Speaker 3: Forbidden is the culmination of nearly a decade of work by Eves to capture the essence of an elegant, mature bourbon achieved by non-traditional, low temperature fermentation.
• 28:35
  Speaker 2: So when she was, on that, oh go ahead.
• 28:39
  Speaker 3: Yeah, total creativity involves a certain degree of rebellion to completely be.
• 28:45
  Speaker 3: To be completely creative, I tend to do things that are a little bit forbidden, says Eves.
• 28:52
  Speaker 2: Yeah, and then also also they talked about how.
• 28:56
  Speaker 2: Not only that, but it was then the world she was in.
• 29:01
  Speaker 2: She was forbidden to be a master distiller but she did it and she was forbidden to do all the things.
• 29:09
  Speaker 2: You know that she's breaking the grounds in.
• 29:11
  Speaker 2: You know.
• 29:12
  Speaker 2: I mean, who the hell takes their let me see chemical engineering degree on the road in a van and visits eight different distilleries across the country and blend there to produce you know her own stuff and then come back and open up her own brand?
• 29:36
  Speaker 2: You know she stopped in 2019 at Castle Key and started that project right there.
• 29:43
  Speaker 2: So that's really kind of a cool thing.
• 29:45
  Speaker 2: You know driving around the country, her and her family, so that I mean, that was who?
• 29:54
  Speaker 2: Do you know anybody else who has done that?
• 29:56
  Speaker 2: As a visiting?
• 29:58
  Speaker 2: I mean, it was almost like she's a visiting art artist.
• 30:03
  Speaker 3: She said, went on to say that she fully controlled the distillation, aging and bottling forbidden from grain to glass.
• 30:11
  Speaker 3: While creating forbidden, I have had the freedom to cross, cross deep into uncharted territory by using non-traditional ingredients and techniques.
• 30:22
  Speaker 3: The resulting bourbon on my palate is perfection.
• 30:26
  Speaker 3: Yes, and that was what Marianne Eves had to say about it.
• 30:31
  Speaker 2: Right, right.
• 30:32
  Speaker 2: And she, you know she was.
• 30:34
  Speaker 2: She took what she distilled and then blended it, that small batch.
• 30:39
  Speaker 2: What's the proof?
• 30:42
  Speaker 3: It is a 95.2 proof and it's a five-year-old, blended five-year-old bourbon.
• 30:50
  Speaker 3: It's a bold and elegant expression, beautifully balanced and complex, forbidden, unique blend of cuisine.
• 30:58
  Speaker 3: Quality white corn, white winter wheat and malted barley give it a sweet and smooth profile.
• 31:04
  Speaker 3: Darker notes, balance, forbidding and originate from both charred barrels and fruity floral yeast.
• 31:12
  Speaker 3: Aroma leads with vanilla bean and creme brulee, dried fruit, hazelnut, light, sweet citrus notes and gentle layered spice.
• 31:22
  Speaker 3: Okay, go ahead, get caramel, citrus oil, delicate floral, along with bacon spices, oak sugar, oak sugar, soft, chewy, sweet with a hint of green and the finishing lingers with creamy sweetness and oak and spice.
• 31:42
  Speaker 3: And I have to, couldn't agree more.
• 31:46
  Speaker 3: One of the best that I've tasted in a long time.
• 31:50
  Speaker 3: So after tasting this tonight, I'm gonna tell you that it's dropped quite a few that I've been drinking way down on the list.
• 32:03
  Speaker 2: Well, all I gotta say is is that I think you're doing a really job, good job of an impersonation of a Saturday Night Live skit of the ladies man.
• 32:16
  Speaker 2: Do you have any kivassie there, too, to go with your bedroom drinking prowess?
• 32:25
  Speaker 3: Well, I guess, yes, I do.
• 32:30
  Speaker 2: Yeah, yes, yes, I mean that's just like.
• 32:33
  Speaker 2: Anyways, that's more of a.
• 32:38
  Speaker 2: I will tell you, I can't wait to get out of here and into my bathroom.
• 32:42
  Speaker 2: Yeah, that's gotta, that's gotta go, because I mean, by God, it's just like it's like you're, it's like you're.
• 32:50
  Speaker 2: You're not the ladies man, you're the married man.
• 32:53
  Speaker 2: It's just like there's, yeah, the married man.
• 32:58
  Speaker 2: Yeah, he can do whatever a married man can, yeah, so anyways, um, so, out of all those notes, what are you tasting?
• 33:11
  Speaker 2: Because that's what I need, need to know, and smelling, and nosing.
• 33:20
  Speaker 3: Nosing, I'm getting sweet, sweet vanilla, just like, just like a crème brûlée, just a little bit of oak, maybe brown sugar.
• 33:47
  Speaker 2: That's awesome.
• 33:47
  Speaker 2: Wow.
• 33:51
  Speaker 2: So I mean, on the today's show the host was like he got to go to Bardstown and he was at the Bardstown bourbon company and he got to do she's like you could, you can't miss her barrels.
• 34:06
  Speaker 2: There's just stamped a giant forbidden on it right.
• 34:10
  Speaker 2: And then she was like I'm gonna have, we're gonna taste this one and see if this five year is ready for for a single barrel.
• 34:19
  Speaker 2: And she tasted it and the laugh that she put out when she tasted it was like you could tell that she just felt that what she was tasting because you know she distilled it all the way.
• 34:33
  Speaker 2: She picked the grains, she cooked it, the grains she made the mash bilge, they distilled it there at Bardstown bourbon company, similar to what they do with Greg Schneider.
• 34:44
  Speaker 2: You know we've been, we've been associated with that process.
• 34:47
  Speaker 2: And then you know she this is five years later and that she was you could tell she was tasting that barrel, I think for the first time, because the laugh that she gave out was like a laugh of satisfaction and like in her brain it was like I knew this was gonna be like this.
• 35:06
  Speaker 2: You know kind of thing you don't know when you've done those.
• 35:10
  Speaker 2: You know type things you don't know, you don't know what it's gonna taste like.
• 35:15
  Speaker 2: But she, she put that laugh out and it was really kind of cool to see.
• 35:19
  Speaker 2: And then he tasted it and they were talking about on the show that there's no, the spices low, the sweetness is up, and it was almost like at a ninety point four, did you say, or two.
• 35:34
  Speaker 2: I've haven't brought ninety, ninety, five point two ninety five point two that it did not.
• 35:40
  Speaker 2: It drank like a basil hated yeah, it does it.
• 35:44
  Speaker 3: Just, man, it's.
• 35:45
  Speaker 3: It's like a creamy vanilla pudding right up front, but then that goes away and then you get these floral notes so did she sign the small batch or the single barrel?
• 35:59
  Speaker 3: Just a little bit of spice, very, very little bit of tingling spice on it so did she smoke?
• 36:09
  Speaker 2: did she sign this, the single barrel or the small batch?
• 36:14
  Speaker 2: So you open the small batch, open that, open that barrel, that, that single barrel.
• 36:20
  Speaker 2: Now that's that's higher proof, that single barrel, or did she proof that the same?
• 36:25
  Speaker 2: I don't think.
• 36:26
  Speaker 2: I think she's gonna do it, barrel proof, right yeah, it's.
• 36:30
  Speaker 2: It's a let's see, it's a hundred and fifteen proof yeah, I figured I don't, I don't, I don't think of she did three single barrel cast drinks.
• 36:42
  Speaker 3: What's that one called?
• 36:45
  Speaker 2: and it's a it's forbidden, forbidden single barrel no special markings whatsoever, no, and this was actually is selected by bourbon outfitter yeah, yeah, the bourbon outfitters is where you could have where, where everybody could have gotten it, except us in little old Ohio it was only four states but bourbon outfitters would have shipped anywhere yeah it's, but it was the release.
• 37:21
  Speaker 3: It says available initially in these states Kentucky, tennessee, georgia and South Carolina.
• 37:26
  Speaker 3: On shelves yeah, like yeah bourbon outfitter would have shipped it to any any state that would allow.
• 37:38
  Speaker 2: It's a shame that.
• 37:39
  Speaker 2: Uh yeah, ohio does not allow.
• 37:43
  Speaker 3: I like your unless your supernation ship two ounce samples is his buddies with macaroni and cheese boxes.
• 37:55
  Speaker 2: I love it.
• 37:56
  Speaker 2: The first.
• 37:56
  Speaker 2: At first it was macaroni and cheese.
• 37:58
  Speaker 2: You know the full box, and we would just like get it and I would make it for Alice.
• 38:04
  Speaker 2: And then it was um, at one point you got, you got a little bit smarter and it was single servings servings still made it for Alice and then it became nothing, nothing but bourbon you just have to market uh, wine and it goes, because you could ship wine to Ohio, especially if you get it from a place that does a winery.
• 38:27
  Speaker 2: Now see, I'm just I think that's impressive.
• 38:31
  Speaker 2: So let's um talk about what, what?
• 38:34
  Speaker 2: So you got this this week, but did you get anything else this week?
• 38:40
  Speaker 3: uh well, last week I got a William Little LaRue Weller that I traded my uh old Rip Van Winkle, 10 year yeah, you've got a couple of those 10 years, right?
• 38:53
  Speaker 2: no?
• 38:54
  Speaker 3: well, I got a part of a part.
• 38:56
  Speaker 2: Well, three quarters of a bottle of 10 year after I drank the Stitzel Weller 10 year I and then I got to drink the 10 year um at whiskeys on the Fourth of July fireworks.
• 39:11
  Speaker 2: There was no difference.
• 39:13
  Speaker 2: I don't ever want to drink 10 year again.
• 39:15
  Speaker 2: You should just trade that because it's just compared to the Stitzel Weller and we're gonna when, when you come up for Kentucky Bourbon Festival, we're gonna have to get up by Brad.
• 39:23
  Speaker 2: I'm trying to get uh Brad Bonds from Revival it, one of the great uh places in the country right now as far as a vintage bottle shop.
• 39:34
  Speaker 2: It's amazing what he's doing.
• 39:37
  Speaker 2: The pours you just everybody should follow because you are talking about you could drink something from like 1963 for for ten dollars a pour.
• 39:46
  Speaker 2: He opens, pours up every single week and gives special.
• 39:50
  Speaker 2: I mean it was Jack Daniels from 1972, jim Beam from 1969, all in their things and he opens them up and he's like come on in 10 bucks a pour and it's just so reasonable for how old those pours are.
• 40:04
  Speaker 2: He's just doing an amazing job.
• 40:06
  Speaker 2: But I was able to do one.
• 40:09
  Speaker 2: I think this is one of my best pickups as as uh, I picked up the 2023 bomb burgers and I think I'm bringing this down and having uh Dan sign this at the festival.
• 40:26
  Speaker 2: I just I, just I was after what we did with Dan.
• 40:31
  Speaker 2: I so respect this bottle had a pour with that but that was, but that was the 2022, right, yeah, don't just.
• 40:40
  Speaker 2: Yeah, delicious, check that podcast out if you can.
• 40:43
  Speaker 2: Um, so I was really happy that we're super.
• 40:47
  Speaker 3: Dash falls on his ass right in front of Dan McKee that was awesome, uh, and then yeah that's what Dan would uh liked about it.
• 41:01
  Speaker 3: He's like, didn't even have a drink yet, and yet he didn't spill a drop when he hit his ass.
• 41:06
  Speaker 2: No, it's no, it's messed up.
• 41:08
  Speaker 2: Is that the what's been available for the last couple weeks here um one?
• 41:15
  Speaker 2: Let's just give another update um OHLQ went to Ireland.
• 41:18
  Speaker 2: So you had you had Jim Canepa, you had Lorraine Terry and then also Andimic um all head over to Ireland last week and they basically picked um at one day.
• 41:37
  Speaker 2: They saw 16 Irish distilleries and they picked single barrels.
• 41:43
  Speaker 2: Never has a state gone to Ireland for um, never heard of it yeah, it's not ever been done.
• 41:53
  Speaker 2: They're the first state to do it and they did Irish whiskey barrel picks from, you know, right at the distilleries they picked it.
• 42:02
  Speaker 2: It's going to be coming to Ohio.
• 42:04
  Speaker 2: I mean, wow, what the hell?
• 42:09
  Speaker 2: I mean, do you?
• 42:10
  Speaker 2: Do you know anybody who's doing Irish whiskey barrel picks?
• 42:15
  Speaker 2: In the country, I mean like a whole, like it's unbelievable what they're gonna be.
• 42:21
  Speaker 2: I don't know if any Irish single barrels that sell at the liquor store do you?
• 42:26
  Speaker 3: know, but I'm gonna tell you this you're you're not gonna be able to wait to get a sample of this, this single barrel what you could.
• 42:36
  Speaker 2: I don't have to wait.
• 42:36
  Speaker 2: You're coming to my house tomorrow if I could.
• 42:40
  Speaker 3: If I could, I would be on a plane.
• 42:44
  Speaker 2: I have some freaking freaking um fire extinguishers at the office that you need to pick up and recharge for me oh yeah, I am on a plane.
• 42:54
  Speaker 3: I will catch your red eye tonight so, so, uh, I've.
• 43:01
  Speaker 2: So there's a spice.
• 43:05
  Speaker 3: I'm getting so excited I'm gonna have a bit of vanilla up front, but, oh my gosh, there's a lot of spice.
• 43:15
  Speaker 3: And then holy crap.
• 43:18
  Speaker 2: See, these are the kind of things that, um, I mean, it didn't just like that, did not fly off the shelves everywhere it.
• 43:28
  Speaker 2: People, there people.
• 43:30
  Speaker 3: I believe you still have a shot at getting the legs off this on this yeah, well.
• 43:35
  Speaker 2: Well, you look at this, look at the color on that, look at the color on this, and then the same thing I noticed the legs were so long that I took a sip and it went from top to bottom.
• 43:46
  Speaker 2: I mean, it was like the leg was top to bottom on this.
• 43:50
  Speaker 3: So brown sugar, maybe cigar box?
• 43:56
  Speaker 3: This is almost like a cigar cigar blend.
• 43:59
  Speaker 2: I would have to, I would love to put this right here, this watershed up against that, and I would probably say they're close because she knows what she likes.
• 44:14
  Speaker 2: I mean, let's just review first.
• 44:17
  Speaker 2: She was hired at Brown and Foreman.
• 44:21
  Speaker 2: She became their first ever master taster at Brown and Foreman, meaning that everything that was being distilled they were deferring for water for Woodford Reserve.
• 44:36
  Speaker 2: So she had a lot to do with the double O program.
• 44:41
  Speaker 2: She had a lot, and then she was on track to be the master distiller at Woodford does, woodford Reserve and the of Jabba, castle and Key popped up and she, what would you say?
• 44:59
  Speaker 2: Um, she took it, but it's burned 2015.
• 45:05
  Speaker 2: That happened to 2019.
• 45:07
  Speaker 2: She was there for four years distilling whiskey that right now is starting to come, come out.
• 45:17
  Speaker 2: Now she's not there.
• 45:19
  Speaker 2: I wish she was there and right because, again, although she was the master distiller, you need the right people tasting through those barrels and picking them for their batches.
• 45:34
  Speaker 2: And I'm here to say that batch one at Castle and Key was not a was not a winner for me.
• 45:44
  Speaker 2: Yeah, so it was young, it just tasted young and it was not not that great.
• 45:50
  Speaker 2: So I was glad I didn't pick that up, but I heard batch two was much better and I'm sure as her.
• 45:57
  Speaker 2: Uh, you know, hopefully they have the right people there.
• 46:01
  Speaker 3: Just, you know, just got batches one and two and here on the ship on the shelf.
• 46:05
  Speaker 2: Excuse me, their rye was okay.
• 46:07
  Speaker 3: I got batch two rye she also did some work at uh sweeten's cove.
• 46:12
  Speaker 3: Oh yeah, she, she worked with Peyton Manning.
• 46:14
  Speaker 3: Peyton Manning, uh, and also uh, who else was it?
• 46:20
  Speaker 3: There's somebody else she worked with.
• 46:26
  Speaker 2: Check that out.
• 46:27
  Speaker 2: I got it right here I did have.
• 46:34
  Speaker 3: Where was it?
• 46:38
  Speaker 2: It's like here we go.
• 46:40
  Speaker 3: Okay, well, yeah, peyton Manning and Andy Roddick, and then Sweet and Cove yeah, peyton Manning and Andy Roddick.
• 46:56
  Speaker 2: I recognize the name, but it's not you too, but I can't think of exactly who it is.
• 47:01
  Speaker 3: Well, it's funny, he's a celebrity client, one of her celebrity clients.
• 47:08
  Speaker 2: Right and what she did with Peyton.
• 47:09
  Speaker 2: And well, it's funny, she worked with Sweet and Cove with Peyton, but it was actually Cooper Manning that was heading up the whole thing.
• 47:19
  Speaker 2: So, and Peyton went into the Pro Football Hall of Fame last year and there was a lot of Sweet and Cove up here by me at his party.
• 47:33
  Speaker 2: He was able to bring that in and he was sharing it amongst the guests.
• 47:37
  Speaker 2: Okay, so, yeah.
• 47:43
  Speaker 2: So I mean once again covering a topic that you know it's out there, if you get a chance to.
• 47:54
  Speaker 2: I mean we did the tasting of Sweet and Cove with Tiny and Whiskey's Rapid Tasting and Sweet and Cove was pretty good.
• 48:06
  Speaker 2: There's no doubt it was, I don't know.
• 48:09
  Speaker 2: You know you've got Mary Ann working with Peyton Manning and the price point of that was pretty high.
• 48:16
  Speaker 2: I mean that was a pretty high price point.
• 48:19
  Speaker 2: I think the price point, although it was good, it wasn't as good as this and this price point was $100.
• 48:28
  Speaker 2: What's the price point?
• 48:30
  Speaker 2: On the Forbidden?
• 48:33
  Speaker 3: It is I'll take it right here $129.99.
• 48:38
  Speaker 2: And that's for the Small Batch.
• 48:40
  Speaker 2: What was the Barrel Proof single?
• 48:43
  Speaker 3: barrel, single barrel, I believe it was the same thing.
• 48:46
  Speaker 3: Yeah, I'm pretty sure it was the same thing, same price.
• 48:51
  Speaker 4: Alright.
• 48:53
  Speaker 2: Like I said, again, thanks for joining us tonight.
• 48:59
  Speaker 2: I appreciate it.
• 49:01
  Speaker 2: I know it's been rough lately.
• 49:03
  Speaker 2: It's good to have you back on Super Dash.
• 49:06
  Speaker 3: I know it's glad to be here.
• 49:08
  Speaker 3: I've missed it, you know I have.
• 49:11
  Speaker 2: Yeah, no, it was good to get you on tonight.
• 49:14
  Speaker 2: It's so cool to know that you are complete.
• 49:20
  Speaker 2: I mean, honestly, you know, when I first met you personally, I met Sherry at the same time.
• 49:26
  Speaker 2: You know it's been a road to get here, but it's really kind of cool.
• 49:30
  Speaker 2: Yes, absolutely.
• 49:33
  Speaker 3: And, believe me, it's just getting better.
• 49:39
  Speaker 2: Well tell Sherry that as a wedding gift I'm giving you a complete chef's set of pots and pans.
• 49:47
  Speaker 2: Oh no, that'll be coming, that'll be coming, and just make sure that she knows I know why you're doing it, I know why you're doing it.
• 49:59
  Speaker 2: No.
• 50:00
  Speaker 2: Yes.
• 50:01
  Speaker 3: That cab?
• 50:04
  Speaker 3: No, it's okay because that cabinet's already emptied out.
• 50:07
  Speaker 2: But not for how many pots and pans I'm sending you.
• 50:10
  Speaker 2: That's going to be another cabinet.
• 50:14
  Speaker 3: Look, I'm going to show you.
• 50:15
  Speaker 3: Look right there.
• 50:20
  Speaker 2: Yeah, she's going to be like.
• 50:21
  Speaker 2: You need to get that off the floor.
• 50:26
  Speaker 3: I am.
• 50:26
  Speaker 3: That's part of tomorrow's agenda.
• 50:29
  Speaker 3: I'm building add-ons to those two middle shelves, just like the one at the top there, so I can get all that off the floor.
• 50:38
  Speaker 3: But all that came out of the kitchen cabinet to make room for her pots and pans and stuff, and yeah, somehow I'm going to get some whiskey out of this.
• 50:54
  Speaker 3: And that's the other thing is I'm boxing up your stuff tomorrow morning because I've got, I've worked my tell off this week and tomorrow morning I've got things finished up that I'm going to.
• 51:10
  Speaker 3: I got a couple shelves to build right there so I can close that closet back up and the air conditioning is working well right.
• 51:20
  Speaker 3: Oh, yes, absolutely.
• 51:22
  Speaker 2: Because you need it down there, because I know up here tomorrow it's supposed to hit 94 here, although go ahead.
• 51:31
  Speaker 2: It was 102 today that's even higher than Nash needs to go out in, that's for sure.
• 51:44
  Speaker 3: Yeah, that's why I'm done with work.
• 51:47
  Speaker 3: I've got one job Monday.
• 51:49
  Speaker 3: Tomorrow, when Sherry gets off, we're going to Jelly Roll in Atlanta.
• 51:56
  Speaker 3: We're going to Atlanta for the weekend.
• 51:58
  Speaker 3: Oh, we're going to her sister and going to see Jelly Roll in concert at the amphitheater.
• 52:04
  Speaker 2: So you're going to be in the downtown Atlanta area.
• 52:08
  Speaker 3: Nope, Actually, we're going to be in Alfreda Georgia, which is in the outskirts.
• 52:14
  Speaker 2: Because you know there's got to be another Booker's up there.
• 52:20
  Speaker 3: Believe me, I know where to look.
• 52:22
  Speaker 2: You knew where to look, all right, so that's right, all right.
• 52:25
  Speaker 2: Everybody, thank you for joining us tonight.
• 52:28
  Speaker 3: Absolutely.
• 52:29
  Speaker 3: Thank everybody for tuning in and checking us out and just spending a little time with the Scotchie River boys.
• 52:35
  Speaker 3: Always check us out on our website YouTube.
• 52:42
  Speaker 3: Ask Siri or Alexa to play us while you're riding in the car Hell yeah.
• 52:48
  Speaker 2: We're on your home computer, yep, and join us on Facebook, instagram, youtube and X.
• 52:55
  Speaker 2: I love saying X instead of Twitter.
• 52:57
  Speaker 2: I mean, it just works for me.
• 52:59
  Speaker 2: It's just like Twitter just never made sense.
• 53:03
  Speaker 2: X makes sense, anyways.
• 53:05
  Speaker 2: And then also remember good bourbon, good whiskey equals good times and good friends.
• 53:13
  Speaker 2: Remember to drink responsibly.
• 53:17
  Speaker 2: Don't drink and drive, but live your life dangerously Dangerously.
• 53:23
  Speaker 2: Go out there and live it period Yep and little Steve is going to take us out.
• 53:41
  Speaker 4: Oh, show me the way to the next Whiskey Bar.
• 53:46
  Speaker 4: Oh, don't ask why.
• 53:48
  Speaker 4: Oh don't ask why.
• 53:51
  Speaker 4: Show me the way to the next Whiskey Bar.
• 53:57
  Speaker 4: Oh don't ask why.
• 54:00
  Speaker 4: Oh don't ask why.
• 54:02
  Speaker 4: For if we don't find the next Whiskey Bar, I tell you we must die.
• 54:11
  Speaker 4: I tell you we must die.
• 54:13
  Speaker 4: I tell you, I tell you, I tell you we must die.