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From Emerald Isles to Ohio's Shores: A St. Patrick's Day Toast to Irish Whiskey · 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
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• 1:53
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• 2:00
  Speaker 3: Yeah, we're the Scotchy Bourbon Boys raising your head making some noise.
• 2:08
  Speaker 3: Yeah, we're the Scotchy Bourbon Boys.
• 2:12
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• 2:14
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• 2:15
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• 2:40
  Speaker 4: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:45
  Speaker 4: We have a big cast here tonight and this is our St Patrick's Day podcast.
• 2:53
  Speaker 4: In the past we've been podcasting on St Patrick's Day, but then the podcast runs the next day, so it doesn't make sense.
• 3:03
  Speaker 4: So this time we're doing it on the Tuesday before St Patrick's Day so you can watch this podcast all through the week and on listen to it or watch it on St Patrick's Day Also, so that works out.
• 3:15
  Speaker 4: But we have CT Everybody.
• 3:19
  Speaker 4: We've got Matt Lysen from Cleveland on the Rocks and also Stacey Stearns right, yes, everyone.
• 3:30
  Speaker 4: And do you?
• 3:33
  Speaker 4: You called yourself enthusiast, but do you have any, you know, facebook or YouTube channels, that type of thing?
• 3:44
  Speaker 5: Yes, I'm on YouTube and Instagram at her for Relief Whiskey.
• 3:47
  Speaker 4: Okay, there you go.
• 3:48
  Speaker 4: And there's a reason why Stacey's on tonight, because you know CT's.
• 3:54
  Speaker 4: Like you know, she knows more about Irish Whiskey than all of us put together.
• 3:59
  Speaker 4: And Matt's on tonight because we're going to be up by his place and it's becoming a St Patrick's Day what would you say?
• 4:07
  Speaker 4: Tradition.
• 4:09
  Speaker 4: This will be the second year that we'll be up there partying with you so good.
• 4:15
  Speaker 6: Hey, as long as you keep the scorpion bow Put up, I'm waiting for it.
• 4:23
  Speaker 4: I did.
• 4:23
  Speaker 4: What the hell did you bring?
• 4:27
  Speaker 4: I was completely blocked from my mind.
• 4:31
  Speaker 4: Wait, okay, there we go All right, there's some technical difficulties, like usual, so let's, let's get this thing.
• 4:42
  Speaker 4: Let's get this thing started.
• 4:45
  Speaker 1: The state of.
• 4:46
  Speaker 4: Ohio, starting with a little bit in well, starting off in the first weekend of March, introduced a huge event that we were all a part of throughout the state.
• 4:58
  Speaker 4: I got on Saturday, met Matt over in Cleveland at the giant eagle in Strongsville, had a good time Fred Minnick was there and then I got to you know, and Dimmock and they it's all based off of them releasing the single barrels that they picked in November in Ireland or maybe it was October, I don't know, but the OHLQ went over there and we're able to do something that I think is unique.
• 5:29
  Speaker 4: Stacey, do you know any other place in the United States that's ever done anything like this?
• 5:37
  Speaker 5: Nothing at this scale, no.
• 5:39
  Speaker 4: Right.
• 5:39
  Speaker 4: So she, anne, was saying that Total Wine had done some Irish picks.
• 5:44
  Speaker 4: You know that type of things.
• 5:46
  Speaker 4: And then I know Martin Duffy, who is the Glen Karen you know the North American Glen Karen, crystal Glass representative and he worked in the Irish whiskey industry and also in the scotch industry before he came over here and he will tell you that initially he wasn't sure how this was going to work, because how whiskey is distributed Most of before lately, you know, there's a lot of and what this really, I believe, what would you say really accentuated and highlighted the craft distillery movement that's happening in Ireland, because before maybe what?
• 6:30
  Speaker 4: 10, 10, 10 years ago, there was what four main distilleries in the whole.
• 6:36
  Speaker 4: Now there's 42.
• 6:38
  Speaker 4: Right and that is something that I think the United States craft distilling movement really kind of probably inspired.
• 6:49
  Speaker 4: It doesn't quite, it's just right behind it, right.
• 6:53
  Speaker 4: I mean, the craft distilleries here are really come in my opinion when I first jumped into this in like 2018, 2019, there's a lot of negative connotation about being craft.
• 7:05
  Speaker 4: There was, although it was being broken down, there's just some craft distilleries that had produced, put out product too fast, and a lot of the you know, the critics and everybody were writing about how you know it was going to be hard to overcome it.
• 7:22
  Speaker 4: Well, we've obviously overcome it, but I also feel that that Ireland's a little bit further than that now, because what we tasted, you know, and got to do in this three day event, it was Friday in Cincinnati, saturday in Cleveland and then Sunday at you know, in Columbus and that's where I got to meet you at Burns Pub and it sounds like you have a whole lineup for this coming weekend happening down there.
• 7:56
  Speaker 5: Yeah, we have several events at Burns Pub over the weekend.
• 7:59
  Speaker 5: We have the St Patrick's Day Parade on Sunday for the city of Columbus.
• 8:03
  Speaker 5: Several of the Irish organizations will be involved in that.
• 8:06
  Speaker 5: We have the Survivors Party the day after St Patrick's Day at Burns Pub, so it's going to be a packed weekend for the Irish and Columbus.
• 8:15
  Speaker 6: Yes, yeah, sounds like it.
• 8:16
  Speaker 6: I forgot to take Monday off, which I'll need to make that adjustment in my plans.
• 8:20
  Speaker 6: So I'll in my boss tomorrow.
• 8:25
  Speaker 4: So, matt, we're going to be coming up on Sunday, I mean, but Cleveland, I believe, has the St Patrick's Day Party too.
• 8:33
  Speaker 2: They do.
• 8:33
  Speaker 2: They're all over downtown.
• 8:35
  Speaker 2: They have their corned beef, and is it the corned beef and sourcats?
• 8:40
  Speaker 2: That are down here.
• 8:41
  Speaker 2: Cakes in 8th of the morning, yeah.
• 8:46
  Speaker 4: Yeah, so it gets.
• 8:48
  Speaker 4: I know that it gets pretty wild there, not quite as I mean in both places.
• 8:52
  Speaker 4: I think there's a rich Irish tradition.
• 8:55
  Speaker 4: But you know, everybody knows in Chicago that's the place where you know St Patrick's Day.
• 9:02
  Speaker 4: I mean they make the river, they turn the river green.
• 9:05
  Speaker 4: I'm pretty sure they still do that right.
• 9:08
  Speaker 4: I think they did last year as far as I saw.
• 9:10
  Speaker 4: So hopefully don't cancel that at one point.
• 9:14
  Speaker 6: But I feel like even during COVID, that they were going to cancel it, but they somehow did it anyway.
• 9:20
  Speaker 5: Well, they have two parades there.
• 9:21
  Speaker 5: They have the one in the north side, where they die of the river.
• 9:23
  Speaker 5: Then they had the south side Irish parade, which is better.
• 9:26
  Speaker 5: I like the south side.
• 9:29
  Speaker 5: I like the south side.
• 9:29
  Speaker 5: It gets rowdy.
• 9:33
  Speaker 4: I don't know too many, I'm from Milwaukee so I know all there's, you know, right over by the Wisconsin Avenue, marquette area, plus my brother-in-law he came from Ireland, you know he, you know he moved here and they they have.
• 9:52
  Speaker 4: When it comes to Irish tradition, I've experienced some St Patrick's Day Although Guinness and Jameson, but it's always more towards the beer with a lot, of, a lot of times when you're in the bar is not as much as the whiskey, but I think it just depends on where, what, what bar you're going to, right?
• 10:17
  Speaker 6: Well, and it also depends if you were drinking the Irish whiskey starting on Friday, the day after would be Saturday, would be the survivor party, not Monday.
• 10:29
  Speaker 2: I'll let you go all the way till Sunday and I can still survive on Monday?
• 10:32
  Speaker 4: Yeah, nobody survived in three days like that, just so you know.
• 10:36
  Speaker 4: Ct.
• 10:37
  Speaker 4: I'm sorry, but the party starts on Friday and ends on Sunday.
• 10:42
  Speaker 4: I mean you might jump out, but there's a lot of people that won't be.
• 10:47
  Speaker 6: I can tell you this I won't be drinking too many Guinness.
• 10:50
  Speaker 6: I'll be drinking in.
• 10:51
  Speaker 6: Irish whiskey is what I'll be.
• 10:55
  Speaker 6: I'll be drinking plenty of.
• 10:57
  Speaker 2: Well yeah.
• 10:58
  Speaker 2: I'm going to put the beer for you guys when you guys do come down here and oh, I'm going to put it down here.
• 11:05
  Speaker 2: That's a thing where they have a well-arrested beer.
• 11:08
  Speaker 2: That's a 15.7% stout that's rested for 12 months in.
• 11:13
  Speaker 2: Weller barrels, so I'll be, going on Friday to pick up that bottle before us to do a video, or a live Sunday.
• 11:21
  Speaker 2: I think that'd be super fun Matt.
• 11:23
  Speaker 2: Matt, did you say that's?
• 11:25
  Speaker 6: only 15.6?
• 11:25
  Speaker 6: I mean, I just feel like they even trying.
• 11:30
  Speaker 2: Honestly, that's the most of the beers I've ever drank, so I feel like I got that in my alley.
• 11:37
  Speaker 4: I mean CT.
• 11:40
  Speaker 4: It's 20 ounces of 15.6.
• 11:45
  Speaker 4: It's not two ounces of 100.
• 11:49
  Speaker 4: Look like this.
• 11:50
  Speaker 4: I mean there's got to be.
• 11:54
  Speaker 2: Really cool.
• 11:58
  Speaker 6: Yeah, I've seen your posts on it and I wish I could have came up for the one.
• 12:01
  Speaker 6: But yeah, they've got some good stuff, so I'm anxious to try it.
• 12:07
  Speaker 2: I'm really hoping one day we can go down there and all new live at MassEd and do some of the stout beers that I like to drink.
• 12:12
  Speaker 2: I feel like you guys are going to go down there.
• 12:15
  Speaker 6: Now, thank you, they see you like any particular sound, or you are you again a span or what's your go-to on I?
• 12:24
  Speaker 5: Like Guinness.
• 12:25
  Speaker 5: I can't.
• 12:25
  Speaker 5: I'm Murphy's girl, I like Murphy's.
• 12:30
  Speaker 4: Can't complain about that, all right, so so on.
• 12:33
  Speaker 4: So we all have our bottles on, on, you know, lined up tonight, and One of the things as far as what I want to do is I will do want to cover a little bit of We'll in about in midway through.
• 12:48
  Speaker 4: We'll do something about, if you're not an Irish whiskey fan, what you can drink as far as bourbon and stay in the Irish tradition.
• 12:57
  Speaker 4: So we've got a couple that kind of covered.
• 12:59
  Speaker 4: But at the same time, what, what are we drinking?
• 13:02
  Speaker 4: What are we picking to drink tonight as far as Irish whiskey that came from the, the whole Ohio experience.
• 13:11
  Speaker 4: So CT, what?
• 13:13
  Speaker 1: do you?
• 13:13
  Speaker 1: What do you've?
• 13:14
  Speaker 4: got there, that you're drinking tonight, that you're excited to.
• 13:19
  Speaker 6: All of them.
• 13:20
  Speaker 6: Stacey, do you have the black beat?
• 13:30
  Speaker 6: I do the maple yeah okay, the IPA, you have that one no, no okay.
• 13:41
  Speaker 6: So why don't we start there?
• 13:43
  Speaker 6: Because I feel like you know it's a nice starting point with either one of those.
• 13:47
  Speaker 6: Whatever we have, which of those two?
• 13:49
  Speaker 6: I'm picking the maple, so I'm gonna go there.
• 13:51
  Speaker 6: So Tell us.
• 13:53
  Speaker 6: You probably know a little bit about black.
• 13:56
  Speaker 6: I met the gentleman at both, both events I love.
• 14:00
  Speaker 6: So this bottle does not do it justice and until you see it in person, the embossed glass on the bottom, the black, top the this is a cool bottle 3299.
• 14:15
  Speaker 6: I mean.
• 14:16
  Speaker 6: So In the realm of bourbon, which obviously we deal with a lot, most times when you get a finished bourbon, there's not too many finishes that you're getting at 32 bucks.
• 14:27
  Speaker 6: It's 49, 59, 69 and up.
• 14:29
  Speaker 6: I was shocked by this.
• 14:32
  Speaker 6: I don't think Matt's had this.
• 14:33
  Speaker 6: I don't know if Jeff's had this one, but tell us more about black people.
• 14:39
  Speaker 5: It's really, really good.
• 14:40
  Speaker 5: So black peak over in Ireland is known as blacks of Ken sale, same company.
• 14:45
  Speaker 5: They Started a brewery over in Ireland and then they kind of transitioned over to whiskey and this is a blend.
• 14:52
  Speaker 5: One of the two releases they have here is gorgeous.
• 14:55
  Speaker 5: There's not a lot of finished Irish you can get for 32 bucks and no and real bang or a whiskey.
• 15:03
  Speaker 6: This is not in, and just to clarify for people listening watching.
• 15:07
  Speaker 6: This is not like they took a bottle of a barrel of Irish whiskey and just threw maple syrup in it.
• 15:13
  Speaker 6: It's actually a maple cast.
• 15:15
  Speaker 6: Yes, but they did finish it, yes.
• 15:20
  Speaker 5: So really lens ball to finishing.
• 15:22
  Speaker 5: It really is kind of a blank campus oh.
• 15:25
  Speaker 4: I would.
• 15:25
  Speaker 4: It's amazing.
• 15:27
  Speaker 6: It's amazing how that maple Jumps off, different than it does in Burden, because it doesn't jump off any sweetness, it's.
• 15:36
  Speaker 6: It's different.
• 15:37
  Speaker 6: It's a maple, like I Don't know how to say it.
• 15:40
  Speaker 6: It's like savory, if that makes sense.
• 15:42
  Speaker 6: Like you taste more of a darker maple than just the sweet note of.
• 15:47
  Speaker 5: Oh, it tastes really sweet like bourbon can make it taste Like it's a nice way, you know, it's on that one too.
• 15:53
  Speaker 4: So so that's not something that sold out, right, that's something that you go to your Local liquor store in the Irish whiskey it's gonna be there.
• 16:03
  Speaker 4: So everybody, that is one thing that is kind of cool, although at the show there was a couple of the different Companies had a couple bottles that went quick that are no longer available, but over for the overall.
• 16:20
  Speaker 4: I knew that that would happen.
• 16:21
  Speaker 4: I think that the state of Ohio Probably doubled the space that in liquor store that the Irish whiskeys are Taking up in the store.
• 16:32
  Speaker 4: I mean it's just like it was amazing how much there were three end caps, I mean full, complete, plus stuff around and that's not even this, the.
• 16:43
  Speaker 4: To talk about the like, for instance, some the Middleton, and what they did as far as not that they didn't participate directly in those in the barrel packs, but what they brought over was a good or and shipped over to the, you know, to the state of Ohio, was a really good amount of their Higher end Whiskeys.
• 17:09
  Speaker 4: Right, talk about that a little bit Stacy.
• 17:11
  Speaker 5: Yeah, they, they really stocked up for these events.
• 17:14
  Speaker 5: I know they sold out of a lot of things because it was a really unique opportunity to get a middle to product that you could get Assigned by Kevin O'Gorman of Middleton.
• 17:23
  Speaker 5: I mean, the man makes everything that comes out of Middleton very, very nice gentleman.
• 17:27
  Speaker 5: Kevin will sit there and talk your off.
• 17:29
  Speaker 5: He's such a nice man.
• 17:31
  Speaker 5: But it's such a unique opportunity to be able to have that, to try those, and I know they stocked up.
• 17:37
  Speaker 5: I'll speak of the devil and you did get one.
• 17:40
  Speaker 4: Yes, I did.
• 17:41
  Speaker 5: My husband tried to get me a red breast 27 another bottle and they had sold out of them at Chateau they.
• 17:47
  Speaker 5: They went through like, I think, case and a half two cases of them.
• 17:50
  Speaker 4: But.
• 17:51
  Speaker 4: But I mean, yeah, they had the red breast cast straight, they had the red, they had pretty much the full line straight across 27, middleton very rare Middleton, very, very crooked.
• 18:01
  Speaker 4: Yeah, they went through all of them and then you know, then they started tasting Jameson 15, 18, the Jameson 18.
• 18:09
  Speaker 5: Yes, yeah, they are the Bo Street at the Jameson 18.
• 18:12
  Speaker 4: Yeah, I mean Go ahead CT.
• 18:17
  Speaker 6: You talk about like bottles that would relate to a bourbon drinker and we even talked about this at the podcast that burns with Martin that this bottle of boo-aah that's the, the white label really works well for a bourbon drinker.
• 18:31
  Speaker 6: I would say the same for that Jameson 18.
• 18:34
  Speaker 6: It has such a.
• 18:36
  Speaker 6: It's a softer notes.
• 18:38
  Speaker 6: It's very sweet.
• 18:40
  Speaker 6: It reminds, it's reminiscent of a bourbon, because it has those sweeter profiles and I was really amazed.
• 18:48
  Speaker 6: I mean, I like both of the Middleton products, I tried both of those, but that Jameson 18 was so different than what we're accustomed to a Jameson.
• 18:57
  Speaker 5: It really does.
• 18:58
  Speaker 5: It beefs up the vanilla.
• 18:59
  Speaker 5: You get a lot of vanilla notes and the spice on that, jameson 18, especially since they up the ADV.
• 19:04
  Speaker 5: It used to be 40%, now it's 46, and just that little bit of of an increase in the ADV.
• 19:11
  Speaker 6: Yeah, spice with the vanilla now and that's a bottle In Ohio right now.
• 19:17
  Speaker 6: I've seen it.
• 19:18
  Speaker 6: It's a hundred seventy four dollars and I know that's probably people get it.
• 19:21
  Speaker 6: They're like it's a hundred seventy four dollar bottle of Jameson.
• 19:24
  Speaker 6: I am gonna tell you that if you bought anything that was over a hundred bucks and Irish whiskey you that that's a Free-picking go-to bottle I Would be hard to drink at all.
• 19:38
  Speaker 5: Yeah, that's like a bottle.
• 19:39
  Speaker 4: So, matt, what, what, what do you got there that you picked up?
• 19:46
  Speaker 4: Do you pick something up from the the barrel?
• 19:49
  Speaker 4: Oh, so did you open that yet?
• 19:59
  Speaker 2: We have open this.
• 20:00
  Speaker 2: I shot the video.
• 20:01
  Speaker 2: We do beer nights all the time, so I really like beer nights and whiskey share nights.
• 20:19
  Speaker 2: So this is one where I knew my buddies like beer that don't like whiskey, would like this, and they have a book like it, which is kind of weird.
• 20:28
  Speaker 2: So this is one of those bottles that can welcome you, in that you didn't even know you was lying.
• 20:35
  Speaker 4: Excellent so.
• 20:37
  Speaker 2: One that will be soon.
• 20:38
  Speaker 2: Soon too.
• 20:40
  Speaker 6: And I said the price point wrong on this, I'm sorry if anybody's watching.
• 20:43
  Speaker 6: $34 is 34, 98 or 93.
• 20:47
  Speaker 6: It's not 32, but still, as Stacy said, great finished anything for that price point, and I'm not kidding, they're both.
• 20:55
  Speaker 6: They're both great bottles to have in your collection, whether you drink bourbon with whiskey or whatever.
• 21:02
  Speaker 4: So, matt, that's right in your wheelhouse too, right it?
• 21:05
  Speaker 4: You think it would combine that that beer taste with the whiskey taste.
• 21:09
  Speaker 4: That really kind of it's a different type of experience, I think.
• 21:13
  Speaker 4: I think Irish whiskey With the malt, the malt grain that is used, and then mixing that with the beer, you're more into those beer notes than you would be and those stouts, then Bourbon, where bourbon kind of changes it because you got the sweeter caramel notes, do you think?
• 21:33
  Speaker 4: I just think it, as a Stacy said, when you're finishing, the Irish whiskey is a blank Palette.
• 21:40
  Speaker 4: But not only is it a blank palette, there's not a lot of Up until recently, of a lot of finishing.
• 21:46
  Speaker 4: That ever went on right.
• 21:47
  Speaker 4: It wasn't a big thing, it's just For a long time, it was pretty much straightforward.
• 21:54
  Speaker 4: And you know I I thought it was unique when Jameson started coming out and finishing.
• 22:00
  Speaker 4: That initial Release was the coffee, coffee stout, I think it was, and then the black, the black barrel.
• 22:11
  Speaker 4: Yeah and when.
• 22:12
  Speaker 4: When those came out, that was, you know it was strange, you know it wasn't something that was normally done and I, I think people received it well and.
• 22:23
  Speaker 4: But I also think what, what we got to see in the Ohio you with this Ohio release, is some really good stuff and, unlike bourbon, when Ohio does a release, if we're talking about a whole, another week and Three days or two days away from those releases, there's usually not it's not sitting on the shelf, but this there was.
• 22:47
  Speaker 4: They had a lot of it and it's great.
• 22:50
  Speaker 4: And you know, with St Patrick's Day coming up, I think anybody watching this or that likes Irish whiskey in the Ohio area should Definitely visit their liquor store because they they're gonna be surprised.
• 23:03
  Speaker 4: I mean, I know that a lot.
• 23:04
  Speaker 4: For a long time it was easy to Keep track of what was being released, because you'd walk into the liquor store here and there was tealing and there was Jameson and you know there was.
• 23:17
  Speaker 4: You know it was bush mills.
• 23:18
  Speaker 4: And now was bush?
• 23:21
  Speaker 4: Was the people who do bush mills?
• 23:23
  Speaker 4: Were they part of this or they weren't at all?
• 23:26
  Speaker 5: because this is organized by board Bia and board Bia is Republic of Ireland and Bushmills is a northern.
• 23:32
  Speaker 5: Okay, okay, I have a feeling that might you know.
• 23:36
  Speaker 5: You never know, that might change next year.
• 23:39
  Speaker 4: Yeah, it's not like bushmills doesn't make great.
• 23:41
  Speaker 4: I am Irish whiskey.
• 23:42
  Speaker 4: Oh yeah, there's.
• 23:46
  Speaker 4: I mean I for the like.
• 23:48
  Speaker 4: That's where I became surprised at how good I wish whiskey could be Aged, and at such a reasonable price compared to bourbon.
• 23:57
  Speaker 4: You're just like that and that costs that Kind of things.
• 24:02
  Speaker 4: So, anyways, all right.
• 24:04
  Speaker 4: So, um, myself I don't know what is going on.
• 24:11
  Speaker 3: I must have?
• 24:12
  Speaker 4: No, I don't have it, it's just something weird happening.
• 24:15
  Speaker 4: All right, so I this is what I'm gonna go with tonight and you could talk, talk about this.
• 24:21
  Speaker 4: I have not even tried it, ct.
• 24:24
  Speaker 4: All CT did was talk about how he had tried it and how good it was.
• 24:29
  Speaker 4: And then we were talking about it and I was watching it and I'm like I got to get it.
• 24:34
  Speaker 4: And the price point what was the price point on this CT?
• 24:37
  Speaker 6: on the first, 60, 64, 95 for a 15 year old right.
• 24:42
  Speaker 4: And so now you're getting into the a little bit of age and that's one of the things that I believe single malts and Irish whiskey and scotches, when you get into those higher ages when they do really well because a lot of times, most of the time, they're being aged and used barrels and that allows for.
• 25:03
  Speaker 4: I find, when it comes to when you're putting age on a on a whiskey, it allows for a lot of lots subtler, slower Changes that go on, because a lot of that Upfront oak and if it's charred or whatever that's that's been used, and then you're adding in a little bit of the whiskey from the last barrel but it just doesn't seem.
• 25:28
  Speaker 4: It seems softer overall and you know it shows by a 15 year and that's a pretty light, a light Right right.
• 25:38
  Speaker 5: They tend to be a little lighter in color.
• 25:40
  Speaker 1: Okay.
• 25:42
  Speaker 5: We oats rye.
• 25:43
  Speaker 5: This is I'm having the same one.
• 25:46
  Speaker 5: This is for calling 15 year single grain for Collins and by powers court distillery.
• 25:51
  Speaker 5: This one is Unique that it's finished in Madeira.
• 25:55
  Speaker 5: Okay oh, the notes on that are just amazing.
• 25:59
  Speaker 5: I actually did a video this review a few days ago.
• 26:02
  Speaker 5: And and the deer wine.
• 26:05
  Speaker 6: We talked about this in the bourbon world because Macaulay from dark art it's a lot of these guys are finishing Burbins in Madeira because it is a very strong wine like Macaulay.
• 26:17
  Speaker 6: We took a material back to the brewery and Macaulay's like I'm just telling you or I think it was actually Me from old Louisville, said don't let it sit in there more than a couple weeks before you try it, because it's so strong It'll take over.
• 26:32
  Speaker 5: Blue spot is also finished in Madeira.
• 26:34
  Speaker 5: Yeah, so you have to have, you have to be able to have something to hold up.
• 26:38
  Speaker 5: Now.
• 26:38
  Speaker 5: I don't know how long this was finished, but the Madeira notes come through really well.
• 26:42
  Speaker 5: You still get the green through as well.
• 26:45
  Speaker 5: This is so good for $54.
• 26:47
  Speaker 5: You're not gonna get a 15 year old Irish whiskey for 64 bucks.
• 26:51
  Speaker 6: That's not this thing is crazy, it's so it, the sweet vanilla notes that come out of it, or just wow.
• 26:58
  Speaker 5: So I saw the price on this.
• 27:00
  Speaker 5: I actually got a hold of HLQ because I was sure it was wrong.
• 27:03
  Speaker 6: Yeah, the Madeira is.
• 27:05
  Speaker 6: There is a little complexity to the man.
• 27:08
  Speaker 6: It's just got that nice smooth vanilla note that's going.
• 27:11
  Speaker 6: I mean it's it's great.
• 27:13
  Speaker 5: So you you name the distillery say that Say the night is powers court distillery and it's in County Wicklow.
• 27:21
  Speaker 4: Okay, so did they do any brands that had a barrel pick, or was it just the?
• 27:27
  Speaker 5: did not.
• 27:27
  Speaker 5: Although this is only the second bottle of percullin that Ohio seen, they released their kind of budget bling for Colin falls last year, and it's a pretty good bottle too.
• 27:42
  Speaker 5: It's a blend of single grain and single malt.
• 27:45
  Speaker 5: It's like a 50-50 blend.
• 27:46
  Speaker 2: Okay.
• 27:47
  Speaker 6: And I think that is on the way to a Q website.
• 27:49
  Speaker 6: You can get that Anytime.
• 27:52
  Speaker 6: The 15 and the 21 year, where the two that they brought and my thing was that the 21 year was good but this one was the one that kind of shocked me of what they had- Well, it very, I Think if someone was a, I mean honestly, if you're a wine drinker, the white wine aspect of it comes through right.
• 29:02
  Speaker 4: I mean, there's no doubt about it.
• 29:04
  Speaker 4: The sweetness is Is different.
• 29:09
  Speaker 4: The mixture of the white wine sweetness along with the sweetness of the Whisky.
• 29:16
  Speaker 4: It doesn't taste the way that it doesn't.
• 29:19
  Speaker 4: It hasn't put it.
• 29:20
  Speaker 4: The overall feel and Taste isn't what would you say?
• 29:28
  Speaker 4: The that hasn't taken over, the wine hasn't taken over, but the At the Irish whiskey aspect is kind of laughed a little bit.
• 29:39
  Speaker 4: You know what I mean.
• 29:39
  Speaker 4: It just has an overall there.
• 29:43
  Speaker 4: What would you say?
• 29:44
  Speaker 4: It's replaced with like a sweetness that's different than usual Irish whiskey sweetness, and so it's it's.
• 29:52
  Speaker 4: I think that you're, I agree.
• 29:54
  Speaker 4: That's really kind of something special and pleasant.
• 29:58
  Speaker 5: It's really great bottle for the price it really is.
• 30:01
  Speaker 5: It's got some really nice notes.
• 30:03
  Speaker 6: You get honey and vanilla and all, and then I get milk chocolate on this one it, I think this will be one of those and we talked about it at the event with the Distillers is that this might be a tough one to replicate again, because that is going to be hard to match for what it is.
• 30:21
  Speaker 6: And again, this isn't a single barrel.
• 30:24
  Speaker 6: This is not something the OHOQ went and said hey, we want a single barrel thick, correct.
• 30:29
  Speaker 6: This is just.
• 30:29
  Speaker 6: We're coming out with a 15 years stated Whiskey, which means this is the youngest thing in this bottle is 15 years.
• 30:38
  Speaker 6: It could have a 20, 25 here, you don't know.
• 30:41
  Speaker 5: Yeah, and this is this is sourced.
• 30:42
  Speaker 5: But they are producing their own whiskey.
• 30:44
  Speaker 5: But this is just.
• 30:45
  Speaker 5: It's such a nice bottle for color.
• 30:48
  Speaker 5: It's kind of known for their single malts.
• 30:49
  Speaker 5: They they have a lot of older cooly single malts, but this single grain, it really surprised me.
• 30:55
  Speaker 6: Hey, the boss is watching, by the way.
• 30:57
  Speaker 4: So we got to be careful and watching, so we got to Say anything wrong well, the most, um, I think the hardest part of the the whole event was the combination between I'm used to a single barrel Saturday or whatever where the single barrels are what is the star of the show?
• 31:22
  Speaker 4: That's all there is.
• 31:24
  Speaker 4: It's not like you know, there's a lot of other whiskies that have been released with it from the distilleries.
• 31:32
  Speaker 4: You know, it's kind of like it the single barrels are there.
• 31:36
  Speaker 4: You know what you're kind of getting we're here.
• 31:38
  Speaker 4: At First it was very confusing to figure out because there was so many choices that were there, and To try and find what you wanted.
• 31:51
  Speaker 4: Because you know, when you're a bourbon hunter, you kind of know what you go in wanting and I kind of what.
• 31:56
  Speaker 4: I kind of knew what I probably wanted, but I wasn't sure if it was the single barrel or the.
• 32:02
  Speaker 4: So that was very confusing at the start, but at the same time now as it's gone further down the line, what's what's awesome about it is, although there was so many releases in it, there you had this what would you say?
• 32:18
  Speaker 4: A?
• 32:18
  Speaker 4: A false sense of having to get it right away because you're so used to doing that with whiskey.
• 32:25
  Speaker 4: And then, when the, when everything cleared and you go to the liquor store today and you've kind of researched some of it, you didn't miss out on very much at all, right?
• 32:36
  Speaker 4: I mean a lot of it's still there.
• 32:39
  Speaker 5: Yeah, I mean some of the, the, the amounts were lower of some of the barrels.
• 32:43
  Speaker 5: I think one of the JJ quarries, they, you know they only had 120 bottles for the state.
• 32:49
  Speaker 5: I think the, the molten muscatel from the liberator, that that wasn't an Ohio pick but that was actually a barrel that Morris O'Connell himself, from where we're in Irish, picked for the state of Ohio so that one didn't have as big of a yield.
• 33:03
  Speaker 5: The like few estate didn't that?
• 33:06
  Speaker 5: They're whistler tequila.
• 33:07
  Speaker 5: I know the yield was lower on those but there's a ton that you can go out to the store and they'll still be on the shelves and that is so great for us Irish whiskey drinkers.
• 33:17
  Speaker 5: And oh yeah.
• 33:18
  Speaker 6: And says that's the issue, we gave you too many choices and and we're we're not upset about that because unfortunately I bought too many choices, not unfortunately, fortunately, fortunately.
• 33:31
  Speaker 6: But you know, you say that about tequila because you know the whistler.
• 33:35
  Speaker 6: We started off just before Valentine's Day with the PX sherry I love you which I thought the Ohio did a great job of bringing that, like, hey, here's a special bottle, it was 74, 99 I believe.
• 33:48
  Speaker 6: He brought PX sherry finished For a cast and it was so good, and then it was.
• 33:55
  Speaker 6: You get to the event.
• 33:57
  Speaker 6: You're like wait a minute, there's more big, didn't they picked more?
• 34:01
  Speaker 1: so there's the tequila barrel.
• 34:03
  Speaker 6: There's my favorite, which was the Barbados rum.
• 34:06
  Speaker 6: Oh, that run was good.
• 34:07
  Speaker 6: Oh, it's so good that that rum was that, that was next, that was different.
• 34:13
  Speaker 6: The rum one.
• 34:18
  Speaker 6: Yeah, that's the PXCherry I love.
• 34:22
  Speaker 6: Yeah, I'm not bringing that one, this is the rum and it just works.
• 34:28
  Speaker 6: It just works so well.
• 34:30
  Speaker 6: So it was neat to see all the variant that, especially with the whistler.
• 34:34
  Speaker 6: So you know, stacey, a little more about that product.
• 34:41
  Speaker 6: So tell us what you know of the whistler, because I don't know much about them other than I tried it.
• 34:46
  Speaker 6: Holy crap, it's good.
• 34:49
  Speaker 5: The whistler spray me.
• 34:50
  Speaker 5: They have a lot of variety.
• 34:51
  Speaker 5: They're made by Bowie and distillery in Ireland.
• 34:54
  Speaker 5: Bowie is kind of known for having a lot of historic mash bills that release in their own distillate.
• 34:59
  Speaker 5: They've had, I think, three releases but they've also got kind of a historic record of all these historic mash bills.
• 35:05
  Speaker 5: They're actually also doing an experiment with Talnewa distillery in Colorado where they use one of those mash bills and both distilleries distilled it and they're keeping some barrels in Colorado, some in Ireland and then they're going to see how the climate changes each of the whiskey in each location.
• 35:24
  Speaker 5: The tarwha and I know the Angel share is much more in Colorado so they actually had to fill, I think, like two or three additional barrels.
• 35:30
  Speaker 4: It was crazy, I believe that, yeah, because of the high altitude, People don't understand.
• 35:34
  Speaker 4: And then it's dry.
• 35:37
  Speaker 4: I mean there's no doubt about it.
• 35:39
  Speaker 4: Out there the humidity is a thing.
• 35:41
  Speaker 4: Out west.
• 35:41
  Speaker 4: I mean, the best place to not age a barrel is Las Vegas.
• 35:50
  Speaker 6: So, since they have watching, I'm going to tell her my favorite part of the whistle of their bottles and anybody who got one will know it.
• 35:56
  Speaker 6: And they're like what is that?
• 35:56
  Speaker 6: I like the fly strip that's attached to the bottom of the bottle.
• 36:00
  Speaker 6: That's my favorite part.
• 36:03
  Speaker 6: See the fly strip.
• 36:05
  Speaker 4: Yeah, that was on mine too.
• 36:09
  Speaker 6: The fly strip is really cool because it's an ingenious idea, because when the bottle's in the box it doesn't spin around so you can't see what it says.
• 36:16
  Speaker 6: So they put a fly strip on the bottom, so it is always facing forward.
• 36:21
  Speaker 6: A lot of genius, the whistler's looking at those, there's cast-trank bottles.
• 36:28
  Speaker 5: I mean, there's not about one.
• 36:30
  Speaker 4: But that's not.
• 36:30
  Speaker 4: That's not what it was for CT.
• 36:32
  Speaker 4: You fold that up and you can make a whistle out of that.
• 36:40
  Speaker 6: I'm not even going to try, because when we get sucked into the damn thing, he's tricking me.
• 36:44
  Speaker 6: Matt, you should try it, don't take that one.
• 36:51
  Speaker 6: It's the next cereal challenge right there.
• 36:59
  Speaker 6: So this Barbados though, oh my, is that the whistler.
• 37:09
  Speaker 4: The whistler one Does anybody have?
• 37:13
  Speaker 6: whistler in my drink, yeah that's what I got.
• 37:17
  Speaker 4: You know me and Rum Finish.
• 37:18
  Speaker 4: It's Rum Finish that I'm in.
• 37:20
  Speaker 4: I mean, I love you, you can handle Rum.
• 37:22
  Speaker 4: What who said Matt?
• 37:27
  Speaker 4: I said you can handle Rum and you've got like defensive.
• 37:30
  Speaker 4: I didn't hear where it was coming from.
• 37:32
  Speaker 4: I thought Matt was ripping on me.
• 37:40
  Speaker 2: That was Chris, that's okay.
• 37:42
  Speaker 2: I don't think you're wrong with Rum Casting Any of the Irish whiskeys.
• 37:46
  Speaker 2: I think that just makes it like that much better, so I got to try that one out.
• 37:51
  Speaker 2: If you guys want to bring that down Sunday, I would be.
• 37:53
  Speaker 2: You know I would be mad.
• 37:55
  Speaker 4: We're bringing shit, that's for sure.
• 37:57
  Speaker 4: We'll bring some.
• 37:58
  Speaker 5: I had several friends in from out of state that swore they weren't going to, they were trying not to spend money and they all walked out with one of those Rum Bottle's Whistler.
• 38:07
  Speaker 4: I actually thought that Tequila was really good.
• 38:08
  Speaker 4: I'm not I'm not as big of a fan of Tequila Finish, but the distiller he was actually there right, the actual, I don't, I don't remember his name.
• 38:22
  Speaker 4: Do you have it off hand?
• 38:24
  Speaker 4: Stacy.
• 38:25
  Speaker 4: Oh, I don't remember I know I don't have any of his stories, but I have his card and he wants to do a podcast and I honestly I tasted that the Tequila.
• 38:35
  Speaker 4: Then they ran out on that and then it went to the Rum and then I tried that and I'm like, if I, if I was, really rich, I would have bought both, but I went with the Rum.
• 38:45
  Speaker 4: So I mean there's only so much.
• 38:49
  Speaker 6: I mean, I think there was a heated barrel.
• 38:50
  Speaker 6: Is that the other one?
• 38:53
  Speaker 5: And there's another maybe another shared one I think Ohio's getting.
• 38:57
  Speaker 5: It's called the.
• 38:57
  Speaker 5: They have one that's called the Good, the Badness, Smoky.
• 39:00
  Speaker 5: Yeah, it's very heavily pitted, it's very good.
• 39:07
  Speaker 6: I haven't seen that one out, but this one it's funny because this plays into the like the maple cask of the black beaker that you know you get a little sweeter profile and very approachable though.
• 39:24
  Speaker 6: Yeah, that's a blanket proof at all.
• 39:28
  Speaker 3: No, because okay, so yeah that's another thing is what are?
• 39:31
  Speaker 6: we done in proof, because I think in black beaker, what 86 proof.
• 39:36
  Speaker 5: Yeah, it's 40,.
• 39:37
  Speaker 5: Is it 43?
• 39:37
  Speaker 5: I thought it was 43%, it's 48, it's 43.
• 39:42
  Speaker 6: So it's 86 proof.
• 39:43
  Speaker 6: So the.
• 39:44
  Speaker 6: Whistler, we're going up though.
• 39:47
  Speaker 5: Yeah, I think that's 61.
• 39:49
  Speaker 4: On the Whistler.
• 39:51
  Speaker 5: I think it's 61% or 56%.
• 39:54
  Speaker 4: I'm not going to lie.
• 39:55
  Speaker 4: 61.34.
• 39:58
  Speaker 6: The fly trap is holding it to where I can't see that 61.34, ABV 61.34.
• 40:06
  Speaker 4: Yeah, so 122.68.
• 40:08
  Speaker 4: Did this small jump up in?
• 40:09
  Speaker 5: proof there.
• 40:11
  Speaker 4: Yeah, no, but this it doesn't.
• 40:12
  Speaker 4: None Irish Whiskey does not drink barrel strength at all, as far as the the warmth that it gives you is so much different than when you're drinking 120 proof bourbon.
• 40:29
  Speaker 4: I mean, there's one thing that I always find that Irish Whiskey completely lacks is any kind of pepper.
• 40:35
  Speaker 4: There's not really.
• 40:37
  Speaker 4: When you're drinking it and it's high, there's not pepper involved unless there's a finish on it.
• 40:43
  Speaker 4: that might add it, but overall that there's an aspect of it Now there's a warmth to it.
• 40:48
  Speaker 4: I'm not saying that I get a warmth.
• 40:50
  Speaker 4: The back of it happens, like from in within, in your chest area, the back of your throat or in your mouth there's.
• 40:59
  Speaker 4: You just don't get that pepper spice off of Irish Whiskey like you do.
• 41:02
  Speaker 4: And that's where I always find, and that it being so dangerous is the fact that it's drinkability is, it's proof, is or it's what would you say?
• 41:18
  Speaker 4: Strength is masked by its drinkability.
• 41:21
  Speaker 4: So a lot of times you can really drink a lot of Irish Whiskey and all of a sudden it can where it's where, where with bourbons or even sometimes I mean if you get into a heavily pitted scotch, just that their drinkability isn't the same as it is with Irish Whiskey.
• 41:39
  Speaker 4: It just doesn't go down, it's sipping.
• 41:43
  Speaker 4: Even this 120 proof with the finish is you could, you could just drink it.
• 41:48
  Speaker 4: It's not like you have to sip it, and that's one of the things, that's one of the one of the dangers of, in my opinion, of Irish Whiskey you know, it's just, you don't really.
• 41:59
  Speaker 4: You can consume a lot.
• 42:02
  Speaker 5: Well and I think part of that is is the thing I love about Irish Whiskey's uniqueness that it can be finished in any any cast that's held at another kind of alcohol.
• 42:10
  Speaker 5: Well, you can make Irish Whiskey, you can finish it in it.
• 42:12
  Speaker 5: So it just opens the door for so much variety and there's a lot of cast strength Irish out there, but we haven't seen it here until OHLQ brought it to us.
• 42:22
  Speaker 5: So now we're just finally seeing all these cast strength offerings that we've been asking for, which is really because Irish Whiskey at cast strength does really sound much.
• 42:33
  Speaker 4: I agree Most Whiskey at cast strength but, like you said, forever 80 proof has been Irish Whiskey and Scotch.
• 42:42
  Speaker 4: That's what they did.
• 42:43
  Speaker 4: When you start getting it, like you said, you start getting into cash strengths.
• 42:50
  Speaker 4: For Irish whiskey, the the price jump can't quite be there that you can get with bourbon because of the fact that Bourbon people and the price jump is all you know.
• 43:03
  Speaker 4: When you're drinking a cast strength You're, you're paying for that and that's kind of evolved, whereas you know Irish whiskey you can get some really good stuff and it's still in the 25 30 dollar range but it's always been 80 proof.
• 43:18
  Speaker 4: That's why because you know, when you have something, 80 proof it, you can make a lot more of the liquid.
• 43:24
  Speaker 4: But then now that they're going to the cash strengths they just can't jump you up to.
• 43:29
  Speaker 5: You know there, they got to gradually take you up there a lot of that is also because of the people producing the 80 proof, 25, 30 dollar bottles.
• 43:40
  Speaker 5: Those are all middle-sum Right hours, james, and those are.
• 43:44
  Speaker 5: Those were Irish distillers.
• 43:46
  Speaker 5: Then bush mills, which is another major brand, to the more do, which is a major brand, teal egg.
• 43:51
  Speaker 5: So now we're getting all of these independent Irish distillers, we're getting the whiskey bonders, like JJ Corey, like W O'Connell, so they're able to offer, I think, a better buy for Irish whiskey, because you can get a good whiskey, a higher proof, for a very good price and and so to compare that, you're right, cc, because the the price point of tea links barrel proof, which this was one of my favorite bottles that I drank.
• 44:21
  Speaker 6: Now it may not be everybody's, but this virgin oak was delicious.
• 44:24
  Speaker 6: But you're also the hundred dollar price point for this bottle and most of the whistler bottles were 69 to 74 99.
• 44:34
  Speaker 6: So again, it depends on the person and what they want to pay.
• 44:37
  Speaker 6: I'm kind of the same thing, right too, because it what is it healing?
• 44:42
  Speaker 5: a single pot still.
• 44:45
  Speaker 4: Yeah.
• 44:48
  Speaker 5: It's a single.
• 44:51
  Speaker 4: You think the whistler's a blends, I must have got the okay.
• 44:55
  Speaker 4: So.
• 44:59
  Speaker 5: On the whistler yeah, I think those are blends.
• 45:02
  Speaker 5: That also has a little bit to do with it, but a lot of Smaller distilleries you're.
• 45:07
  Speaker 5: You're getting more for your money sure.
• 45:10
  Speaker 6: Yeah, they're trying to make their name and but.
• 45:15
  Speaker 4: I mean it's funny because Irish whiskey has been around for so long.
• 45:21
  Speaker 4: It's pot, you know.
• 45:22
  Speaker 4: And then, like, I really thought I find that in America I really think the popularity of Jameson, a lot of people who come from Ireland and then come here, it's one of the reasons why Guinness and Jameson, that that's like home for them.
• 45:39
  Speaker 4: And when you know, talking to Anne, 52%, like normally it's 70, 30 Liquor store to bar kind of purchases for bourbon but it's almost 50, 50 more, like you know, 52, 48 or whatever liquor store purchase to you know, bar purchase for Irish whiskey.
• 46:06
  Speaker 4: So a lot of the Irish Americans and St Patrick's Day sales Are based off that and if any like if anybody's ever been in an Irish bar, the people from Ireland are in there and they think that's where they all meet.
• 46:22
  Speaker 4: That's kind of like what you do in Ireland.
• 46:26
  Speaker 4: You go to the corner pub and they've all established that across the United States and one of the things I think when that's happening, coming, you know, knowing the people I know that came over here and I spent time with that, were in my family they really feel that Guinness and Jameson were there, home away from home.
• 46:46
  Speaker 4: You know that's one of the things that they.
• 46:49
  Speaker 4: So this is kind of changing it a little bit Like it's hard to you know, to get people away from you know overall.
• 46:57
  Speaker 4: But I think that this is the start of it and the fact that I really love the fact that Ohio did this, because it's almost it's historic right.
• 47:07
  Speaker 4: It's kind of like if you wanted to go back in a hundred years and what changed the way Irish whiskey was distributed in the United States, this could be the event that did it, where they introduced so many barrel and it was so successful, like I mean, did the Ohio oh, did Ohio really have that knowledge that it was going to be quite this successful?
• 47:29
  Speaker 4: I don't think so.
• 47:30
  Speaker 4: But at the same time they did the legwork and the promotion to make it successful like this and it's really kind of a cool thing.
• 47:39
  Speaker 5: You know what's gonna be popular.
• 47:40
  Speaker 5: I have a lot of Irish whiskey friends and we've been clamoring for more because, you're right, it has been a bit I there.
• 47:49
  Speaker 5: We've had a lot of Irish whiskey, has been all the big names, but people like me have bought it all.
• 47:54
  Speaker 5: So Excited you guys got, you know, new bourbon releases like what every week, and Sometimes it'd be six months before you know we got another bottle and now we're just being inundated with it, and I do think this is gonna be historic.
• 48:08
  Speaker 5: I think what's gonna happen You're gonna see other states emulating what Ohio has done.
• 48:13
  Speaker 4: Yeah, and I hope so because like like I just remember the show Boardwalk Empire, during prohibition they went over to Ireland and there was a lot of.
• 48:23
  Speaker 4: He wanted to bring back Irish whiskey Directly to New Jersey and he went there and kind of set things up.
• 48:32
  Speaker 4: And it was unique when he went over there because not a lot of people had gone over there directly and he was dealing with the different distilleries and there was a lot of people on board but one person running everything.
• 48:44
  Speaker 4: And when that wrong person before he left was Because he was there, they rose up against that one person and killed him and then the Irish whiskey started Flowing and you know it's somewhat made up history, but it's similar.
• 49:01
  Speaker 4: It was historically kind of inaccurate, but you know.
• 49:10
  Speaker 5: Different.
• 49:10
  Speaker 4: The Irish whiskey industry pretty substantial right and but he was able to get the once.
• 49:14
  Speaker 4: That once they were able to All group together and get it distributing again, Then it just led to what you know further down the line.
• 49:23
  Speaker 4: But it's the same thing in Ohio.
• 49:24
  Speaker 4: It was just like there's never been a state over there.
• 49:28
  Speaker 4: They didn't even know what to do and when they found out what they were doing, I think some places found out a little late, but then Ohio was so welcoming, they just welcomed everybody in and all of a sudden they had this giant event With so many whiskies and I think it opened up a lot of people who drink bourbon.
• 49:45
  Speaker 4: Because of the way it was done.
• 49:47
  Speaker 4: You got some people who normally aren't drinking you know Irish whiskey to try it and you know there's and you can't say I read, you know Irish.
• 49:59
  Speaker 4: What some people could say it's not for me.
• 50:01
  Speaker 4: But overall, if you like whiskey, Irish whiskey you know, you know with something that you really can get into and I really think they kind of Were successful in doing what they did.
• 50:13
  Speaker 5: They nailed it on on every front.
• 50:15
  Speaker 5: This is a perfect opportunity for bourbon drinkers to be able to experience a lot of different Irish whiskies.
• 50:21
  Speaker 4: Well then they bring, then they bring the bourbon critic whiskey critic of all Fred Minick for all three days and that pretty much pulled out a lot of people and and and the event, the tasting, event was fantastic, you got to taste it.
• 50:36
  Speaker 4: Go around what you want and taste it.
• 50:39
  Speaker 4: Hey, matt, matt's, what did you like when you, when you were tasting, what was the one that you what, what did, what?
• 50:48
  Speaker 4: What did you find that you liked when you were tasting?
• 50:50
  Speaker 4: Because you're, you're definitely a whiskey beer.
• 50:53
  Speaker 4: Complete liquor podcast.
• 50:58
  Speaker 2: So I just want to point out that I.
• 51:00
  Speaker 2: I got there an hour after it started because I mean, you know the morning of the head.
• 51:04
  Speaker 2: I.
• 51:04
  Speaker 2: Didn't get to go through all 12 places.
• 51:07
  Speaker 2: So I basically hit four places on the bottom went up top and hit, I think, three or four places.
• 51:15
  Speaker 2: I didn't even get to go to all 12 groups.
• 51:18
  Speaker 2: I'll definitely be doing that next year I'll get there really and I'll be able to do that.
• 51:21
  Speaker 2: Hopefully my circumstances are like this year.
• 51:24
  Speaker 2: But my third one was, I think, the boo was really good and I I went to the Matterjack was really good too and.
• 51:35
  Speaker 2: Obviously this.
• 51:37
  Speaker 2: This is the one they caught my eye where I was like we have to have this the black beat was like.
• 51:41
  Speaker 2: Fantastic because, well, they kind of stood out and again, I didn't get to try every single one of them.
• 51:47
  Speaker 2: I think I caught which one did me again.
• 51:49
  Speaker 2: Yeah, the matter was like that was the bottle that we finished on.
• 51:58
  Speaker 2: I think that was like one of the best ones.
• 52:00
  Speaker 2: I had to and they had to stop serving it to a clock like that on the dot.
• 52:03
  Speaker 2: So yeah, I was like man.
• 52:06
  Speaker 6: I got here super late like that'd be cool if I could go around and try it all the way and is sending a message with question marks next year.
• 52:18
  Speaker 2: Because the turnout for this?
• 52:20
  Speaker 2: Year was so great, so I'm assuming that it's next year and they're gonna.
• 52:23
  Speaker 2: This was the good thing about Saturday, because there was probably 400 people at the store that I go to waiting in line.
• 52:32
  Speaker 2: Well, let me tell you that this was like blue water.
• 52:37
  Speaker 4: There was 800 people up in Cleveland.
• 52:39
  Speaker 4: That was a lot of people up there and then in Columbus.
• 52:43
  Speaker 4: They weren't waiting, but Columbus knows how to do it.
• 52:47
  Speaker 4: They, they just showed up it was gradually and evenly.
• 52:54
  Speaker 6: There was a lot of intermingling, so like it was crowded as crap, but people were not just waiting in line for a bottle, which was kind of nice, and I guess there's people that wait in line for a bottle on a whatever day, but this was different.
• 53:11
  Speaker 6: It was people like trying it, talking about it, meeting the people that are from the industry.
• 53:16
  Speaker 6: That was pretty significant compared to what we normally get.
• 53:21
  Speaker 5: That was my.
• 53:22
  Speaker 5: I love that the most just meeting the people behind the brands, because some of the people like Morris O'Connell and Luis McGowan, I've talked to them.
• 53:30
  Speaker 2: Yeah, morris is like wait a second.
• 53:33
  Speaker 6: Yeah, Morris is like wait a second, let me grab this bottle back here.
• 53:36
  Speaker 6: If you had the, oh yeah, the Lakeview, yeah yeah, it was delicious.
• 53:43
  Speaker 4: What was the?
• 53:43
  Speaker 6: And then everybody that came up after us was like what was that bottle?
• 53:47
  Speaker 6: And Morris is like nothing.
• 53:51
  Speaker 4: What Waterford Was that?
• 53:52
  Speaker 4: The other one, that was pretty, the one where they had all right, that was the brand Waterford.
• 53:57
  Speaker 4: Waterford, at least surprise me.
• 54:00
  Speaker 6: Oh man, waterford has gone to a whole other level on their bottles and their terroir bottles and knowing where stuff is cultivated, from what time of year, what was the precipitation level at the time?
• 54:15
  Speaker 6: Ned is so cool to talk to, but I think I said it before, that guy would get me in trouble if I met him at a bar, because he is literally like you have to drink it.
• 54:28
  Speaker 5: Oh, Neil Conway.
• 54:31
  Speaker 4: Yeah, yeah, he definitely.
• 54:32
  Speaker 4: He wanted to come on and he talked about the that special release they had.
• 54:38
  Speaker 4: I mean, they had all the separate, different ones from the different.
• 54:42
  Speaker 4: I mean they have different farms and everything.
• 54:44
  Speaker 4: But then he's like to start showing you what that, what the 25 different barrels that came from used barrels, and every single one was there and there was like like literally hundreds and hundreds of different things that were happening with that that they knew about and their transparency was on a level of you know, it was like unseen before right.
• 55:15
  Speaker 4: And then they got a website that you can just go and spend hours and hours, and hours.
• 55:20
  Speaker 6: Yeah, the back of the bottle has a QR code that you can scan and find out what time of year where it came from, everything about when the grain was harvested to produce your bottle.
• 55:35
  Speaker 5: Yeah, you can get on a single origin.
• 55:37
  Speaker 5: You can actually get the name of the farmer.
• 55:40
  Speaker 4: Yeah, yeah, yeah, and they're doing, and they're doing test after test on the terroir.
• 55:45
  Speaker 4: They just want to know what, the different, the flavors and everything and where it comes from.
• 55:51
  Speaker 4: That would make it hard to be a blender there.
• 55:55
  Speaker 4: That's for, that's just like.
• 55:57
  Speaker 4: It's like what you got to know all the different farms, I mean, they got all the places on the map and everything.
• 56:04
  Speaker 4: So that's an interest.
• 56:06
  Speaker 4: That was definitely an interesting brand, but at the same time, that bottle that they had was spectacular, I mean it's very that coffee was the.
• 56:21
  Speaker 5: The coffee, yeah, the Kuvie coffee, the.
• 56:23
  Speaker 4: Kuvie yeah, it's just.
• 56:25
  Speaker 4: I think they could have named it like a thousand different things, it's just.
• 56:30
  Speaker 4: It's like Venice Court.
• 56:31
  Speaker 5: It was really really good.
• 56:32
  Speaker 5: Yeah, A petered one.
• 56:35
  Speaker 6: Yes, oh yeah.
• 56:36
  Speaker 6: I drank the petered one at the first event and I was shocked.
• 56:42
  Speaker 6: I had no idea that would be.
• 56:44
  Speaker 6: I'm expecting typical petered scotch and Ned explained to me like this is a hyaline, it's going to be pretty good.
• 56:54
  Speaker 6: No, it was.
• 56:55
  Speaker 6: It was really good yeah.
• 56:58
  Speaker 4: All right, so we're getting a little bit long, so I guess let's finish up what we thought overall, give our final thoughts and then, stacey, just talk, to just finish up Just on the outgoing Jameson and Middleton and all Go over the different brands that they have because they've and then they also contract distill for a lot of people.
• 57:29
  Speaker 4: So was it always when they were Jameson and then they started Redbreast?
• 57:36
  Speaker 4: How did they evolve to where they are today?
• 57:40
  Speaker 4: You know what I mean.
• 57:40
  Speaker 4: Or were they always like that, but just not like that in the States?
• 57:47
  Speaker 5: They haven't always been like that.
• 57:48
  Speaker 5: I mean, historically they've always had a large distillery and the Irish distillers and under their umbrella is Middleton, is Middleton brand, the Powers brand, the Redbreast brand and the Spot lineup those are.
• 58:05
  Speaker 5: They also own the Pocassel now.
• 58:08
  Speaker 5: So they and they've got a couple smaller brands as well and they do contract distilling.
• 58:13
  Speaker 5: They, when the Irish distilleries started all shuttering, they got together and kind of banded together and so for a long time all you had was Bushmills in the North and Middleton in the South and by getting together, really doing that, they actually saved the Irish whiskey industry and got it to where people could start all these independent brands again.
• 58:36
  Speaker 5: They still, I mean, they make a huge amount.
• 58:40
  Speaker 5: I think last year Jameson had 15 billion cases sold worldwide.
• 58:47
  Speaker 5: It's a godly, the amount of Jameson that we're all drinking.
• 58:50
  Speaker 5: Yeah, but they have a lot of huge brands.
• 58:52
  Speaker 5: They're always evolving.
• 58:53
  Speaker 5: They actually just announced today they're.
• 58:55
  Speaker 5: They just released another Gold Spot, 13 year this time.
• 58:58
  Speaker 5: So that's going to be coming to the States.
• 59:04
  Speaker 5: They're always doing new stuff.
• 59:06
  Speaker 5: They just redid their distillery experience there.
• 59:07
  Speaker 5: It's an amazing experience now.
• 59:11
  Speaker 5: All right.
• 59:14
  Speaker 4: So, matt, we're going to be coming up to see you on the actual show, matt, we're going to be coming up to see you on the actual St Patrick's Day.
• 59:25
  Speaker 4: Look, everybody, look for us, live, look for Matt, live.
• 59:29
  Speaker 4: I'm sure we're going to be doing a live with you for Cleveland on the rocks right.
• 59:35
  Speaker 2: Absolutely.
• 59:35
  Speaker 2: I'm going to set that up and we'll get the times together Depending on what time you get it to get here, what time you want.
• 59:40
  Speaker 2: You don't want it to be all set mine in the middle here.
• 59:43
  Speaker 4: Yeah, it's going to be fun, and then just leave liquor 43 out of it.
• 59:49
  Speaker 2: That's going to wash our glasses out.
• 59:50
  Speaker 2: Chris and I had a conversation about this, and I feel like that's going to work really well.
• 59:55
  Speaker 6: I remember doing the ice cream.
• 59:56
  Speaker 6: You bring the chocolate liquor 43.
• 59:58
  Speaker 4: Ain't happening, I got it.
• 1:00:01
  Speaker 2: But I look I have some kind of crooked amabato that I was told we have to do with you two.
• 1:00:08
  Speaker 4: Oh my God, you drank that already, right.
• 1:00:14
  Speaker 2: Actually I got a whole other bottle just to have here for you there you go.
• 1:00:18
  Speaker 2: I sent to Mexico City that I have some really, really cool stuff.
• 1:00:21
  Speaker 2: I have a snake one coming too.
• 1:00:23
  Speaker 2: Very student-cell, I'm going to be like I'm going to poison the snake in it.
• 1:00:26
  Speaker 2: I thought it was like that's the next big thing.
• 1:00:28
  Speaker 2: Yes, the last guy died, so I'm guessing not.
• 1:00:33
  Speaker 2: You're not supposed to bite the snake, you're just going to leave it in there and drink it, but you can't let it sit over like six weeks.
• 1:00:41
  Speaker 2: From what?
• 1:00:41
  Speaker 2: I understand when it goes below the snake, so you can't even start your research a little bit.
• 1:00:46
  Speaker 4: Well, I'm going to take it to another level and we're just I'm going to bring black absinthe, so that'll take it to the next level.
• 1:00:58
  Speaker 6: The whole time you're talking.
• 1:00:59
  Speaker 6: Stacey's like this is why I drank Irish whiskey because they don't put stupid shit.
• 1:01:03
  Speaker 5: No, I'm just actually amazed there's anything worse than a lord.
• 1:01:06
  Speaker 4: Oh there isn't.
• 1:01:07
  Speaker 4: No, nothing's worse than an art.
• 1:01:09
  Speaker 4: That's by far, oh my God.
• 1:01:11
  Speaker 4: Anyways, all right, ct.
• 1:01:13
  Speaker 4: I mean overall, I think tonight worked out really well.
• 1:01:17
  Speaker 4: Everybody thanks for joining us.
• 1:01:20
  Speaker 4: This is our St Patrick's Day podcast.
• 1:01:24
  Speaker 4: Thank you Matt, thank you Stacey, thank you CT.
• 1:01:31
  Speaker 6: Before you closed out what big plug for Burns, because we didn't talk much about Buah, but we did a podcast there live just a little over a week ago.
• 1:01:42
  Speaker 6: So this weekend obviously St Patrick's Day coming up they have these barrel picks at the bar.
• 1:01:49
  Speaker 6: You can get a pour of them, whatever you want to do.
• 1:01:53
  Speaker 6: You can't buy the bottle there, but you can and drink the bottle.
• 1:01:56
  Speaker 6: So check out Burns.
• 1:01:58
  Speaker 6: It's right in Columbus.
• 1:02:00
  Speaker 6: It's a fun place.
• 1:02:02
  Speaker 6: I think that the ads own it for 30 years.
• 1:02:05
  Speaker 6: I think that's what he said.
• 1:02:06
  Speaker 6: He lives around the corner from it.
• 1:02:08
  Speaker 6: I mean, if you're looking for an authentic Irish pub type atmosphere that it's just full of good people.
• 1:02:15
  Speaker 6: I think that's probably the place.
• 1:02:18
  Speaker 4: I'm sure Pat appreciates you plugging him for St Patrick's Day so he can get more people in.
• 1:02:24
  Speaker 4: It's just there.
• 1:02:28
  Speaker 6: Right now he's trying to figure out what Tuesday's going to be called.
• 1:02:32
  Speaker 5: So what was Monday the Survivors Party, so Tuesday is just completely fucking obliterated, had no sense to say you know I'm just a couple of years
• 1:02:44
  Speaker 4: away from just participating in it at all.
• 1:02:48
  Speaker 4: All right, everybody, we're the Scotchy Bourbon Boys, the Irish Scotchy Bourbon Boys, tonight.
• 1:02:54
  Speaker 4: Thanks for joining us for the St Patrick's Day podcast wwwscotchybourbonboyscom.
• 1:03:02
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• 1:03:04
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• 1:03:06
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• 1:03:08
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• 1:03:20
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• 1:03:23
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• 1:03:23
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• 1:03:32
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• 1:03:35
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• 1:03:40
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• 1:03:49
  Speaker 4: Don't drink and drive.
• 1:03:51
  Speaker 4: Live your life responsibly and live dangerously.
• 1:03:58
  Speaker 4: All right, everybody.
• 1:03:59
  Speaker 4: Normally I say Little Steve is going to take us out, but for tonight he's not queued up, so we're going to get out of here.
• 1:04:06
  Speaker 4: Right now, I probably can just do the Scotchy Bourbon Boy intro again, so let's get that queued up.
• 1:04:14
  Speaker 4: I want me to sing Along.
• 1:04:17
  Speaker 2: Here we go Sing.
• 1:04:18
  Speaker 2: Now I want you to.
• 1:04:21
  Speaker 2: No, it's not happening, it's like a shot.
• 1:04:27
  Speaker 2: He did it and I just broke the ring.
• 1:04:34
  Speaker 4: Thanks, Kenny Fuller.
• 1:04:35
  Speaker 3: Hey guys, ivo Brian Pantera.
• 1:05:28
  Speaker 2: Thank you.