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Bourbon Bliss: Tasting Booker's the Reserves and KY Bourbon Festival Highlights · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:39
  Speaker 2: We'll be right back and we'll talk some shit, but we're telling the truth.
• 1:52
  Speaker 2: Yeah, we're the Scotch and Burton boys Raising some hell and making some noise.
• 2:08
  Speaker 2: Yeah, we're the Scotch and Burton boys.
• 2:12
  Speaker 2: We need to have fun and we hope you enjoy.
• 2:15
  Speaker 2: We need to have fun.
• 2:17
  Speaker 2: Yeah, woo Woo.
• 2:39
  Speaker 3: All right, welcome back to another exciting podcast of the Scotchy Bourbon Boys.
• 2:46
  Speaker 3: Tonight we have special guests here.
• 2:50
  Speaker 3: We've got Super Nash.
• 2:52
  Speaker 3: He's in the house from his newly.
• 2:56
  Speaker 3: What do you think CT?
• 2:57
  Speaker 3: Look at that.
• 2:58
  Speaker 3: That's pretty crazy.
• 2:59
  Speaker 3: Right back there, right.
• 3:01
  Speaker 4: Lots of stuff going on in that picture.
• 3:04
  Speaker 3: It's like he's got the barrel room in the back.
• 3:08
  Speaker 3: I mean, how did you roll all those barrels in there?
• 3:11
  Speaker 3: It's like holy shit.
• 3:12
  Speaker 3: And then also we got CT here joining us tonight.
• 3:17
  Speaker 3: It's going to be a short one for him.
• 3:21
  Speaker 3: He's going to come in and do something.
• 3:22
  Speaker 3: He's got to be a short one for him.
• 3:23
  Speaker 3: He's going to come in and do something.
• 3:23
  Speaker 3: He's got to leave.
• 3:24
  Speaker 3: Just give everybody an update on Cooper, please he's doing better.
• 3:31
  Speaker 4: He's just in a period of trying to get some normality to dealing with being on a full leg cast and having to, you know, rely on everybody else to help.
• 3:42
  Speaker 4: So that's so far dealing with being on a full leg cast and having to, you know, rely on everybody else to help.
• 3:45
  Speaker 4: So that's, that's so far, so good.
• 3:48
  Speaker 4: Thanks everybody for the wishes and prayers, and I think he'll be good.
• 3:52
  Speaker 4: It's just a period of time before he gets up and going.
• 3:56
  Speaker 3: Yeah, I mean just a full leg cast is that adds a whole new experience to going to the bathroom.
• 4:06
  Speaker 3: There's doubt about it anyways.
• 4:07
  Speaker 3: And plus, he's an athlete and when you become immobile your body like rejects.
• 4:11
  Speaker 3: I mean there's you spaz and I mean I just I, you know, I know what that's like and it's just not a fun thing.
• 4:18
  Speaker 3: But it's good that he's on the mend.
• 4:20
  Speaker 3: Everything went good and so we're happy for that.
• 4:23
  Speaker 3: But that's a lot of work for you, so you're going to be doing that.
• 4:26
  Speaker 3: So hopefully this goes by quick in his road to recovery, gets there pretty quick.
• 4:33
  Speaker 3: Um also, um, remember wwwscotchiepermanboyscom for all things scotchy perman boys.
• 4:39
  Speaker 3: Glenn karen's t-shirts, anything like that.
• 4:41
  Speaker 3: Follow us on facebook, instagram, youtube and x and then also on the major podcast formats, mainly iheart, spotify and apple, uh.
• 4:52
  Speaker 3: So we're we're going full fast forward tonight.
• 4:56
  Speaker 3: So we've got a new thing.
• 4:57
  Speaker 3: Uh, we're going to just kind of go over real quick.
• 5:00
  Speaker 3: Uh, we picked up whiskey thief as a sponsor recently.
• 5:05
  Speaker 3: We've got um, rosewood, uh, bourbons and rise.
• 5:09
  Speaker 3: Uh, jason Giles, and then we also have this, like we've always had the spirit of French lick, which is phenomenal.
• 5:16
  Speaker 3: We're working on another.
• 5:17
  Speaker 3: You know a couple other things, but when we're at the festival.
• 5:21
  Speaker 3: Uh, ct, I got to give you credit.
• 5:23
  Speaker 3: We were trying to think about what we can do to you know, kind of add somebody else in, get the name out there.
• 5:30
  Speaker 3: And tonight we have.
• 5:34
  Speaker 3: We've always had barrel bashing Initially early on.
• 5:38
  Speaker 3: We did a lot of barrel bashing, but it's kind of been sporadic here or there, but we are guaranteeing this part now that at least once a week we are going to barrel bash a new bourbon, an old bourbon, one that we always have.
• 5:54
  Speaker 3: And tonight the premier barrel bash is Booker's the Reserve.
• 6:00
  Speaker 3: Mere Barrel Bash is Booker's the Reserve, and we're going to announce that it is sponsored by our good friend Amin and Old Louisville in Kentucky.
• 6:11
  Speaker 3: I've got my Old Louisville thing here.
• 6:14
  Speaker 3: I'm just going to bring that out right there and drop that right next there with the sponsorship, and CT's got that, and so does Nash.
• 6:23
  Speaker 3: You got an old Louisville there, or no?
• 6:28
  Speaker 5: No, I don't, but I will right here.
• 6:33
  Speaker 3: Yeah, there you go, look at that, look at what we got going right there.
• 6:36
  Speaker 3: Look at how fast that just happened, ct.
• 6:37
  Speaker 3: I mean, now we're talking about lightning tasting ability.
• 6:42
  Speaker 3: No digging through a closet, he just turns around and pulls it right off the shelf.
• 6:46
  Speaker 3: One of the cool things that I was able to pick up when I was in Kentucky is this awesome tasting board and it has all the different notes and flavors along with it and it's made out and it's just fantastic.
• 7:03
  Speaker 3: I was excited to get this.
• 7:04
  Speaker 3: So when we do these tastings, I am going to keep this right here on the bar and I'm going to take the bookers and place that in the middle.
• 7:14
  Speaker 3: I don't know I'm going to put it.
• 7:16
  Speaker 3: I don't know where, you can't really see it, but I'm going to do it because one of the cool things is is they've got all the flavors.
• 7:31
  Speaker 3: My favorite is the lactone category celery, coconut lotion, ice cream or cream.
• 7:33
  Speaker 3: So, in other words, in that category for taste, is what the thing I hate the most?
• 7:36
  Speaker 3: That celery flavor and one of the things I like the most ice cream or cream.
• 7:40
  Speaker 3: So it just shows you the categories and it might be from the same flavor, part of the profile that you pick stuff up.
• 7:50
  Speaker 3: You know herbal weedy mowed grass.
• 7:56
  Speaker 3: You know fresh cut grass, my favorite Hay tobacco, herbal uh, licorice flavored and fresh fresh cut hay, yeah, yeah, nothing.
• 8:10
  Speaker 3: Nothing says yummy bourbon like fresh cut grass especially especially if it's been in the, if it tastes like it's been in the black plastic bag and in the 90 degree sun waiting to be picked up by the garbage man.
• 8:25
  Speaker 3: That's when it really gets there.
• 8:27
  Speaker 3: That flavor is what you really want, right, anyways, so tonight we're going to barrel bash the bookers.
• 8:35
  Speaker 3: Now we're kind of evolving this category.
• 8:38
  Speaker 3: So if we got to do this once a week and we bring up old louisville, it's like am I the one to come up?
• 8:45
  Speaker 3: So we got to come up with the barrel bashing, uh, you know score, um, as far as uh, review score, how we review it, and and maybe well, I guess I'm I should do the review score because I'm the one on all the time.
• 9:03
  Speaker 3: Or does anybody want to take that when we go forward?
• 9:07
  Speaker 3: Work on it so that you do a whole radio spot thing?
• 9:12
  Speaker 3: Our old Louisville Whiskey Company?
• 9:17
  Speaker 3: Barrel bashing scale based off of taste body, four categories, yeah.
• 9:28
  Speaker 4: Yeah, let's just keep it the same.
• 9:29
  Speaker 4: But what we'll do is, after the fact, we'll post the results on the pages and that way, if somebody goes back through it and they see that oh, we did mellow corn one day, that they get an idea of what we, what we did on that yeah, we can do that and um, so also what we can do.
• 9:48
  Speaker 3: Okay, so I'll just go.
• 9:49
  Speaker 3: It's based off four categories um, the, you know, smell your the nose, body, the nose, the, the taste and the finish.
• 10:02
  Speaker 3: You can give up to four for the nose and the body in the category and you can give up to five for the taste and the finish.
• 10:15
  Speaker 3: So that's a total of 18.
• 10:18
  Speaker 3: But if one category is exceptional, you could give an extra but up up and we could come up with when we give a but up up, somehow we can associate it with old louisville, you know, if we really want to get it, you know, whatever, um that's, this is their sponsorship, part of the of the program.
• 10:37
  Speaker 3: Uh, and I mean so you could actually in a bourbon world, you could give it a 19 out of 18.
• 10:47
  Speaker 3: But then we take the total of the three scores when we do the barrel or whoever's here four score, five scores, and whatever the total is amongst everybody, we basically that's the score that the scotchy bourbon boys give for their barrel bashing score.
• 11:06
  Speaker 3: The reason why we call it barrel bashing is that I use um, this, this hammer, boom, boom and I bash this barrel back here.
• 11:17
  Speaker 3: Now I will tell you that, as I keep going and this barrel's drying out the hoops keep falling off.
• 11:27
  Speaker 3: I'm like wait a second.
• 11:29
  Speaker 3: I don't want one of these times where I hit it and it just collapses and all my bottles fall on the ground.
• 11:35
  Speaker 2: It could happen.
• 11:37
  Speaker 4: I wonder Better put some screws through those rings probably is a good idea.
• 11:42
  Speaker 4: Better put some screws through those rings.
• 11:45
  Speaker 4: Probably is a good idea you could.
• 11:46
  Speaker 4: But you got your new bar top.
• 11:47
  Speaker 3: Just hammer your top of your bar top well, I got this other thing down here, that that's pretty good.
• 11:51
  Speaker 3: That sounds like a barrel, doesn't it?
• 11:53
  Speaker 3: It's wood, it probably works we gotta come up with the right sound.
• 12:03
  Speaker 3: It's like I just can't think straight because I got hair tonight, so that's the problem.
• 12:07
  Speaker 3: So have you guys.
• 12:12
  Speaker 3: Who's opened it?
• 12:13
  Speaker 3: I, it's like it's such a pretty I actually opened mine yesterday yours is like half gone.
• 12:21
  Speaker 3: Jesus God, oh jeez, that's barrel strength.
• 12:27
  Speaker 3: Now my question is so one of the cool things about the VIP is and CT.
• 12:33
  Speaker 3: You were able to get your VIP before you left, right when you were there.
• 12:38
  Speaker 2: No.
• 12:38
  Speaker 3: You did not pick up that before you left?
• 12:41
  Speaker 4: Okay.
• 12:41
  Speaker 3: Well, no, okay, well, that sucks, so I'll see if there was one left over.
• 12:50
  Speaker 3: Okay, that's all good, okay, so did you cut out a deal with Randy and Stacey already?
• 12:58
  Speaker 3: I?
• 12:59
  Speaker 4: haven't talked to either of them Really, no other than just Stacy checking on cooper, kind of thing okay, so you got this little vip glass in this little kit.
• 13:12
  Speaker 3: That's one of the things in this, this holder, which was really kind of cool, this glenn karen travel pack.
• 13:18
  Speaker 3: So, like I said, I'll see what I'm gonna see what I can do.
• 13:23
  Speaker 3: I thought I was because that night I that we that's where I went over right away, so I didn't know and we're not even going to talk about what nash did are you going to go ahead and open yours?
• 13:35
  Speaker 3: I'm going to open mine.
• 13:36
  Speaker 4: I'm opening mine, I'm opening it up, nash while we're opening it, talk about what this bottle is.
• 13:45
  Speaker 3: How about you do the reading off the?
• 13:47
  Speaker 3: I will do that Because I couldn't find my glasses.
• 13:53
  Speaker 5: We are doing the Booker's the Reserves, which is a new release for Freddie.
• 14:00
  Speaker 5: Actually, here we go.
• 14:04
  Speaker 5: Welcome to the Reserves.
• 14:08
  Speaker 5: Welcome to the very first batch of the Reserves, A celebration of my granddaddy Booker's legacy.
• 14:13
  Speaker 5: I'm honored to be part of something that means so much to us at Bean and to all of you who've enjoyed it over the decades.
• 14:21
  Speaker 5: In many ways the Reserves is the same bourbon you know and love, always uncut, always unfiltered, just as Booker envisioned when he created this small batch bourbon collection and changed the world of whiskey for good.
• 14:35
  Speaker 5: But in other ways the Reserves is something new.
• 14:39
  Speaker 5: I've taken my granddaddy's bookers and put it on a path to the future, expanding its flavor profile with the most exceptional liquids in our rack houses.
• 14:51
  Speaker 5: It's the kind of bourbon I believe he'd be making if he were still here with us now, high and low across our company's campuses to find the right barrels, hand-picking every single one myself.
• 15:06
  Speaker 5: They can take a while to find, but when I do it feels like the big man himself picked them out.
• 15:11
  Speaker 5: I couldn't be prouder to share this bourbon with you all.
• 15:14
  Speaker 5: I think even Booker would say we've done good with this one.
• 15:19
  Speaker 5: So let's all raise a glass.
• 15:21
  Speaker 5: Long live Booker's.
• 15:23
  Speaker 5: Ready to know of the Beam Family, 8th Generation Master Distiller.
• 15:29
  Speaker 3: Poor.
• 15:29
  Speaker 4: Mike, the nose is fantastic.
• 15:32
  Speaker 4: So far, this is a blend of eight different barrels.
• 15:35
  Speaker 4: It looks like on the back.
• 15:36
  Speaker 4: Is that right Nash?
• 15:37
  Speaker 5: Yes, it is 2024 batch of Booker's the reserves has aged 8 years, two months and 12 days and one hundred and twenty five point nine proof spanning eight production dates and stored in eight different warehouses.
• 15:52
  Speaker 5: These barrels were aged as follows the first one eight years, two months and 12 days on the fourth floor of warehouse G.
• 16:00
  Speaker 5: Eight years, five months, 19 days on the fifth floor of warehouse G.
• 16:03
  Speaker 5: Eight years, five months, 19 days on the fifth floor of warehouse I.
• 16:05
  Speaker 5: Eight years, five months, 20 days on the fifth floor of warehouse Z.
• 16:10
  Speaker 5: Nine years, two months, three days on the fifth floor of warehouse Q.
• 16:14
  Speaker 5: Nine years, two months, four days on the sixth floor of warehouse J.
• 16:18
  Speaker 5: Nine years, five months, 18 days on the seventh floor of warehouse j.
• 16:20
  Speaker 5: Nine years, five months, 18 days on the 17th step on the seventh floor of warehouse h.
• 16:26
  Speaker 5: 10 years, three months, two days on the fourth floor of warehouse x.
• 16:32
  Speaker 5: And the last bottle in the batch or barrel in the batch was 14 years, four months, 16 days on the sixth floor of warehouse I.
• 16:43
  Speaker 3: How long was the last one?
• 16:46
  Speaker 4: That being, on the sixth floor, 14 years old, there could not have been that much in that barrel.
• 16:52
  Speaker 3: Absolutely so, just where they pull from the bookers.
• 16:57
  Speaker 3: And you're right.
• 16:58
  Speaker 3: But at the same time, when, uh, we went to the, when we went to the tasting dinner, uh, which was the icons dinner, which had brent elliott, it had royce, uh neely, it had rob and bill samuel, it had uh steve nally and then it also had Booker, I mean Fred and Freddie, and Freddie talked about this, this batch is that he felt that the reserves were you know, this is the stuff that at the time, at seven years, when they usually do Bookers, it wasn't ready, it didn't, you know.
• 17:40
  Speaker 3: So they let those barrels that are supposed to be bookers keep going, but at what point?
• 17:46
  Speaker 3: You know, he's like it keeps going and what do we do with those barrels?
• 17:51
  Speaker 3: You know what I mean, you know.
• 17:53
  Speaker 3: So those 14 to make the batch, he's pulling off 14.
• 17:57
  Speaker 3: That means seven years ago is when that was up to be bookers, and he's monitoring all that, that which is really kind of cool.
• 18:05
  Speaker 3: And he said that there's a bourbon in here.
• 18:08
  Speaker 3: So this is bookers, this is aged bookers, even though it says eight years to that's, that's the youngest in there, but that adding 14 year, so that's like, uh, this is like barrel strength, uncut unfiltered.
• 18:23
  Speaker 3: What would you say, uncut unfiltered?
• 18:25
  Speaker 3: Master blend from Evan Williams.
• 18:29
  Speaker 3: I mean it's just fantastic.
• 18:31
  Speaker 3: And when you opened it, CT, could you smell that Like?
• 18:34
  Speaker 3: When I popped it, I smelled the caramel, Like it was a sweet caramel and a lot of times Booker's.
• 18:41
  Speaker 3: Not that you don't smell that sweetness, but the nose on this is fantastic.
• 18:47
  Speaker 4: I got.
• 18:48
  Speaker 4: Initially there was a really nice sweet bubblegum note that came out and then that kind of went away.
• 18:55
  Speaker 4: And of course the peanut is there a little bit, but the sweet caramel it just has.
• 19:01
  Speaker 4: Man, it's got all the right notes on the nose.
• 19:05
  Speaker 5: Yeah, I get caramel and brown sugar.
• 19:14
  Speaker 4: All right, well, I got to drink it.
• 19:15
  Speaker 4: I'm tired of smelling it.
• 19:16
  Speaker 4: Yeah, me too.
• 19:17
  Speaker 5: All right.
• 19:20
  Speaker 3: What it does in the glass is pretty phenomenal too, isn't it?
• 19:23
  Speaker 3: I mean, it coats not real thick, but then it just sticks there like, and then it just drops straight to legs holy shit so what's interesting this bottle?
• 19:39
  Speaker 4: uh, already secondary is going crazy with it.
• 19:42
  Speaker 4: They're selling for $3 to $3.50 on secondary.
• 19:50
  Speaker 4: I think we paid $1.37 at the Blind Pig there in Bardstown, which I thought was you know.
• 19:58
  Speaker 4: Kudos to them.
• 19:58
  Speaker 4: They definitely he could have marked those bottles up and sold them for a good bit more, but he was very good on his pricing and so definitely want to give them props, because that's that's what it's all about Get the bourbon out there to people who can drink it, talk about it and share the love.
• 20:12
  Speaker 3: I think it was at the festival, I think it was one 29 99 at the festival through the distillery, and which means that's, you know, msrp is probably sitting at about 110, right, if this?
• 20:29
  Speaker 4: is anywhere close to the same price which it is to the regular Booker's there's.
• 20:34
  Speaker 3: Well, regular Booker's is $99.99.
• 20:36
  Speaker 3: I think it's $115, and regular Booker's in Ohio was $99.99.
• 21:27
  Speaker 4: But at the distillery it's $114.99 or whatever.
• 21:30
  Speaker 3: yeah, yeah, so it being at $129.99 is another $15 up.
• 21:35
  Speaker 3: The one that the price was up on was what did you guys pay for?
• 21:41
  Speaker 3: The Little Book Infinite?
• 21:44
  Speaker 3: I?
• 21:45
  Speaker 5: didn't get it.
• 21:46
  Speaker 5: I did, and it was like uh, I want to say like uh, two 40.
• 21:54
  Speaker 5: No, it was like two 29.
• 21:57
  Speaker 4: Okay.
• 21:57
  Speaker 5: Yeah, two, 29 at the festival.
• 22:00
  Speaker 3: It was two, 39.
• 22:01
  Speaker 3: So he didn't mark.
• 22:03
  Speaker 3: He marked up the bookers a little bit more than he marked up the you know what I mean.
• 22:08
  Speaker 3: Cause, actually, I think it was.
• 22:11
  Speaker 5: You said it's how much at the festival 239 my, my bill.
• 22:15
  Speaker 3: I was trying to figure out what, how, what the price was yeah, maybe it was 249.
• 22:21
  Speaker 5: Okay, because it wasn't.
• 22:23
  Speaker 5: I looked, I looked, uh, just right after uh, the blind pig wasn't but about $10 more per bottle than the widow, and that's totally fair.
• 22:33
  Speaker 4: To not have to stand in line, do anything, I mean that's a great deal.
• 22:37
  Speaker 5: Yeah, walked right in, picked it right off the shelf and walked out the door with it.
• 22:42
  Speaker 3: I'm not worried about Freddy taking over Booker's when he does.
• 22:43
  Speaker 3: This is spectacular.
• 22:43
  Speaker 3: Not worried about Freddie taking over Booker's when he does.
• 22:47
  Speaker 3: This is spectacular.
• 22:53
  Speaker 3: There is like 42 different bottles that it reminds me of.
• 22:59
  Speaker 3: But where this is really fantastic is the front palette, and it's so easy.
• 23:05
  Speaker 3: On the front palette, I mean there's no what would you say?
• 23:11
  Speaker 3: There's no stress on your front palate when you taste this, where you pick up a lot of those peppers and the peanut is onto the back palate and then it hits the back of your throat and it's really super smooth, easy, it's really super easy.
• 23:28
  Speaker 3: And then it hits the back of your throat and it's really super smooth, easy, it's really super easy.
• 23:32
  Speaker 3: And then it hits the back of your throat and it produces one of the best Kentucky hugs I think I've ever had in my life.
• 23:36
  Speaker 3: It's such a different experience drinking the old, wouldn't you say.
• 23:44
  Speaker 5: Wouldn't you say we get on to our old Louisville Whiskey, whiskey company barrel bash segment and let's, let's rate this thing.
• 23:53
  Speaker 3: So when we, when we do this, because we're there's four categories, so ct, because this was your idea, when it comes to the, the start, we'll rotate through and you'll get two that you still.
• 24:06
  Speaker 3: You'll start with the nose and you'll start with the finish, and then me and nash will fill in, going first with the taste and the body.
• 24:15
  Speaker 3: But I want nothing to do with going first on the body.
• 24:18
  Speaker 3: It's you, nash, you have the body, I have no body all right.
• 24:23
  Speaker 4: so we're starting with nose and we have a possible four, correct?
• 24:26
  Speaker 4: Yes, I really like the nose and I don't know why I keep getting bubble gum like a sweet bubble gum note out of this, but I like it, like bazooka.
• 24:40
  Speaker 3: Oh, no, it's, no, no, no, no, it's hubba bubba, bubba gum.
• 24:44
  Speaker 4: It's just that sweet bubble gum flavor.
• 24:47
  Speaker 4: You know I like that.
• 24:48
  Speaker 4: It's there sweet bubblegum flavor I like that.
• 24:51
  Speaker 4: It's there, here we go.
• 24:53
  Speaker 4: He's picking up bubblegum flavors.
• 24:55
  Speaker 4: Who's Rachel?
• 24:57
  Speaker 3: Which Rachel.
• 25:01
  Speaker 4: Not your, rachel.
• 25:03
  Speaker 3: Just so you know, I got to throw this out real quick.
• 25:07
  Speaker 3: Carl came down with COVID.
• 25:11
  Speaker 4: Oh wow, Good thing I got out of there when I did.
• 25:15
  Speaker 3: I think he picked it up on the plane and I don't think we can.
• 25:18
  Speaker 3: I mean, carl did a lot of his own thing so I saw him a little bit but I didn't see him a whole heck of a lot and he probably wasn't, you know.
• 25:27
  Speaker 3: Know he actually tuesday night is when he started feeling poorly.
• 25:31
  Speaker 3: So he yesterday when he called me, he's like I got it, he had this, you know whatever sweats and cough and the whole thing, but hope you get feeling better carl, yeah, whiskey.
• 25:43
  Speaker 3: yeah, I said you know the one thing you can do when you're feeling like shit is drink whiskey and come on podcasts.
• 25:49
  Speaker 3: But he said he was having the concentration issues at the time, so anyways.
• 25:56
  Speaker 4: All right Back to the bash.
• 25:57
  Speaker 4: My old Louisville barrel bash.
• 26:05
  Speaker 4: Start off here on the nose.
• 26:07
  Speaker 4: I'm going for it.
• 26:08
  Speaker 4: I really really like the nose.
• 26:09
  Speaker 4: I'm going four.
• 26:09
  Speaker 4: I really really like the nose on this as much as anything I've drank in a while.
• 26:15
  Speaker 2: God damn it.
• 26:21
  Speaker 3: That starlight sign's going to fall down, so I'm going to All right.
• 26:28
  Speaker 5: I really like this nose also.
• 26:30
  Speaker 5: I'm getting a little bit different hints of aromas than y'all are.
• 26:36
  Speaker 5: I'm getting brown sugar and I'm getting that, that peanut, just a slight little bit of oak.
• 26:46
  Speaker 5: I think I'm going to have to give it maybe a three, like it a lot, but it's really not a complex nose to me Because I'm getting only two or three aromas off of it.
• 27:09
  Speaker 3: Are you keeping track of this?
• 27:10
  Speaker 3: Are you writing down?
• 27:11
  Speaker 3: That's right.
• 27:12
  Speaker 3: Are you using your official pen from the festival?
• 27:22
  Speaker 5: Well, I am not, but I will next time.
• 27:26
  Speaker 3: Made from a barrel stave.
• 27:28
  Speaker 3: This is high quality.
• 27:31
  Speaker 5: There's one awesome pin.
• 27:33
  Speaker 5: Oh it is, so you're not bashing anything.
• 27:40
  Speaker 3: I already did three for you.
• 27:42
  Speaker 3: Oh, you did.
• 27:43
  Speaker 3: Yeah, did you hear it, ct, or is he just like no?
• 27:47
  Speaker 4: I didn't hear it.
• 27:47
  Speaker 4: Yeah, I didn't hear.
• 27:49
  Speaker 4: Did you hear it?
• 27:49
  Speaker 4: Ct, or is?
• 27:50
  Speaker 3: he just like I didn't hear it.
• 27:52
  Speaker 3: Yeah, I didn't hear it.
• 27:52
  Speaker 3: Did you hear that I'm at first?
• 27:55
  Speaker 5: No, you need to tap your wooden tray in front of you.
• 27:59
  Speaker 3: You can just.
• 28:00
  Speaker 3: Yeah, right there where you put your hand, I'm going to tap the camera Because we can't hear it.
• 28:07
  Speaker 3: You cannot hear this.
• 28:08
  Speaker 3: Can, can't, you, can?
• 28:08
  Speaker 3: You cannot hear this.
• 28:10
  Speaker 3: Can you hear that, ct?
• 28:13
  Speaker 3: No, you're fucking with me.
• 28:18
  Speaker 3: No, we're done.
• 28:20
  Speaker 5: You cannot hear it.
• 28:21
  Speaker 5: What Nobody can hear it?
• 28:24
  Speaker 5: You cannot hear it.
• 28:26
  Speaker 3: Whatsoever.
• 28:26
  Speaker 3: You can't hear this Zero.
• 28:30
  Speaker 5: Zero Zero.
• 28:34
  Speaker 3: Right, how about this, nope?
• 28:46
  Speaker 4: Why don't you just hit the microphone, yeah, why don't you just hit the microphone, yeah?
• 28:52
  Speaker 5: No, not working either All right, we got to move on.
• 28:56
  Speaker 3: I think it's so loud.
• 28:56
  Speaker 3: Let's see, how are you guys not hearing that?
• 29:09
  Speaker 5: It's just not coming through any microphone.
• 29:11
  Speaker 5: Okay, are you gonna rate?
• 29:12
  Speaker 3: this news I would have to agree with.
• 29:16
  Speaker 3: It's complex.
• 29:20
  Speaker 3: To me it's.
• 29:21
  Speaker 3: It's so.
• 29:22
  Speaker 3: Bookers, it's probably the best bookers nose that I've ever smelled, um, and it keeps getting better.
• 29:29
  Speaker 3: Like some of the, when we did the fresh me and CT, did you know?
• 29:33
  Speaker 3: We just opened our bottle.
• 29:35
  Speaker 3: And there's a, there's a, but I would say it's toffee, toffee, maybe a little coffee to me, and then I'll say brown sugar, there's a little bit of black pepper and some a little bit of oak, so it's complex enough for me.
• 30:04
  Speaker 3: Little bit of oak, so it's complex enough for me.
• 30:05
  Speaker 3: So I'm going to give it a four.
• 30:07
  Speaker 3: Also ct and some.
• 30:10
  Speaker 3: Well, what about this?
• 30:11
  Speaker 3: How about this?
• 30:12
  Speaker 3: What the heck you can?
• 30:21
  Speaker 3: Can you hear this?
• 30:22
  Speaker 3: You can't hear me, you hear nothing.
• 30:27
  Speaker 3: No, that is insane.
• 30:31
  Speaker 3: How about this?
• 30:33
  Speaker 3: Can you hear this?
• 30:36
  Speaker 5: it's working just a little harder.
• 30:41
  Speaker 5: I think everybody will be able to hear you cannot hear that All right.
• 30:47
  Speaker 5: We're going to move on along.
• 30:49
  Speaker 3: Well, if we're going to have this barrel bashing thing.
• 30:51
  Speaker 3: We've got to figure this out at one point so everybody can hear the barrel bash.
• 30:54
  Speaker 3: We'll come up with something.
• 30:57
  Speaker 5: We'll come up with something.
• 31:01
  Speaker 3: All right, can you hear that?
• 31:03
  Speaker 3: No?
• 31:05
  Speaker 5: No, all right.
• 31:05
  Speaker 5: So, no, no, all right, all right.
• 31:08
  Speaker 5: Anyway, on the body.
• 31:10
  Speaker 5: I'll go first on the body.
• 31:11
  Speaker 5: I think this thing has got an awesome body to it.
• 31:16
  Speaker 5: It's got a nice thickness in the glass, viscosity, yeah, viscosity in the glass, as you can see.
• 31:27
  Speaker 5: Nice long legs, thick, long legs and who doesn't love thick, long legs?
• 31:33
  Speaker 5: So, anyway, I like the way that it hits my mouth and it coats everything from tongue front, back, back and sides of the roof of my mouth.
• 31:46
  Speaker 5: Real good, uh.
• 31:48
  Speaker 5: So I'm gonna have to give the body a four all right, let's try it one more time.
• 32:00
  Speaker 3: Hopefully someone could hear that.
• 32:01
  Speaker 3: No, I can't hear you knocking the microphones are not picking that up.
• 32:07
  Speaker 3: Yeah, you would think what happens if I oh, here we go, seriously.
• 32:21
  Speaker 4: I can.
• 32:21
  Speaker 4: You have to come up with something totally different.
• 32:23
  Speaker 4: It doesn't pick it up.
• 32:25
  Speaker 3: Oh, I got it.
• 32:26
  Speaker 3: Hold on, I do.
• 32:27
  Speaker 3: We'll go back to the old days.
• 32:31
  Speaker 3: Watch this.
• 32:34
  Speaker 5: Bongo.
• 32:35
  Speaker 5: Let's see if this works.
• 32:43
  Speaker 3: It's still there.
• 32:44
  Speaker 3: This is a blast from the past.
• 32:48
  Speaker 3: Everybody, here we go.
• 32:50
  Speaker 3: Can you hear this?
• 32:53
  Speaker 2: Nope, nope.
• 32:58
  Speaker 4: It doesn't make any sound.
• 33:00
  Speaker 5: I don't understand what's going on, because we used to be able to hear it.
• 33:04
  Speaker 3: Well, you can hear it on the audio for the podcast.
• 33:08
  Speaker 3: Okay, it's picking it up.
• 33:10
  Speaker 3: I hear it through the microphone.
• 33:11
  Speaker 3: It's the microphone for the it's Zoom.
• 33:15
  Speaker 3: I wonder if Cyrus so ask Walker, he's, and Randy, can you guys hear it on?
• 33:26
  Speaker 3: Can you guys hear it on YouTube?
• 33:28
  Speaker 5: is the question.
• 33:29
  Speaker 5: John Ritz says you'll have to count out loud your barrel bash numbers.
• 33:35
  Speaker 3: He's laughing out loud.
• 33:36
  Speaker 3: Oh my God, what did you give it for body?
• 33:40
  Speaker 3: Me, you go, or Nash.
• 33:43
  Speaker 3: Nash gave it a four, nash gave it a four, so you went first.
• 33:48
  Speaker 3: So then I go second.
• 33:50
  Speaker 3: I have to give the body.
• 33:56
  Speaker 3: For me, love the taste, but I can't get it in my cheeks.
• 34:03
  Speaker 3: I even do the Kentucky Chew.
• 34:05
  Speaker 3: So for me the body is probably on this one.
• 34:11
  Speaker 3: I've had much bigger, bolder bodies on the other bookers, so I'm going to give it a three.
• 34:21
  Speaker 3: One, two, three.
• 34:27
  Speaker 4: Oh, I got this right.
• 34:28
  Speaker 4: I like the body, but for me just for what it is, and you know, I think that some of that other age stuff in there is helping it a little bit, but not quite got enough for me to give it a four.
• 34:42
  Speaker 4: I go a three.
• 34:44
  Speaker 3: All right, I'm still going to do it.
• 34:45
  Speaker 3: A four, I go a three.
• 34:47
  Speaker 3: All right, I'm still going to do it.
• 34:48
  Speaker 3: Okay, I can hear that.
• 34:48
  Speaker 5: Tony, would you?
• 34:49
  Speaker 5: Give it a three.
• 34:50
  Speaker 3: A three also, so we get to taste.
• 34:55
  Speaker 3: Now, taste is a five category oh, walker says YouTube hears the bashing.
• 35:01
  Speaker 3: So this little microphone is picking up the bashing, and john ritt said he heard that one a minute ago.
• 35:11
  Speaker 3: I, oh, he heard the bongos.
• 35:14
  Speaker 3: Oh, my god, um, I would say I wonder what's happening on YouTube here.
• 35:26
  Speaker 3: All right, what's going on?
• 35:29
  Speaker 5: All right Nash we on to taste Yep, and it's time is up.
• 35:35
  Speaker 3: All right, on taste, I would say that.
• 35:43
  Speaker 4: It's amazing how that nose is changing, just being in the glass.
• 35:47
  Speaker 5: Mm-hmm.
• 35:47
  Speaker 5: Yeah, it's a taste for mine too.
• 35:51
  Speaker 3: It keeps getting more and more Booker-esque, right.
• 35:55
  Speaker 3: So the first taste was like pure caramel.
• 35:58
  Speaker 3: But let me just see what's going on here with YouTube.
• 36:05
  Speaker 3: I got to All right, skip till.
• 36:09
  Speaker 5: Oh, that would be cool, um the best sweetness is that I've tasted on a Booker's.
• 36:20
  Speaker 4: Yeah, it's got a lot of that vanilla and caramel on the palette.
• 36:23
  Speaker 4: Vanilla and caramel.
• 36:24
  Speaker 5: Yeah.
• 36:25
  Speaker 4: Yeah.
• 36:26
  Speaker 3: Right, but it's still now picking up a lot of the pepper and the heat and as we go further in the peanut the nutty flavor.
• 36:37
  Speaker 3: The peanut comes out more for sure as it's, but I will say that this is picking up a little bit more oak, like mature oak, than you get normally.
• 36:48
  Speaker 3: You know there's a balance that they do with bookers, right there's a balance at seven years of what they do, and this one is so I'm going taste right.
• 37:03
  Speaker 5: That might be that 14-year old starting to shine through on it a little bit.
• 37:10
  Speaker 3: Yeah, for sure it's gonna help that oak flavor yeah I would say that I'm totally cool with um, with um.
• 37:30
  Speaker 3: I'm gonna go five on the taste because, if anybody knows me and I gotta go five on the taste because I love bookers, this is bookers.
• 37:35
  Speaker 3: From the time I started doing this to this time, there's only been one batch that I thought was okay.
• 37:43
  Speaker 3: It was the boston batch.
• 37:45
  Speaker 3: There's only been one batch that I thought was okay it was the Boston batch and that thing sat on shells for like six months, but other than that, there's never been a Booker's that I don't I love.
• 37:55
  Speaker 3: This is my wheelhouse, this is what it is.
• 37:57
  Speaker 3: So I'm going to give it a five, but I'm going to surprise you all.
• 38:06
  Speaker 3: But up, up, I give it six, because that is what I love and it.
• 38:14
  Speaker 5: I thought you were ending it at five, so I easily made that five a six.
• 38:19
  Speaker 3: The other thing that makes this so awesome is it's uncut and unfiltered.
• 38:23
  Speaker 3: It's the original.
• 38:25
  Speaker 3: When, when I started in 2019, there was very few barrel strengths that were uncut and unfiltered.
• 38:33
  Speaker 3: It was like it was like the barrel proof bourbon to drink, and now there's a lot of them.
• 38:41
  Speaker 3: I mean our sponsor whiskey thief.
• 38:43
  Speaker 3: That's one thing that they are.
• 38:44
  Speaker 3: They're unfiltered.
• 38:46
  Speaker 3: It's directly from the barrel.
• 38:47
  Speaker 3: You can get char in the bottom of your glass If you leave a little bit.
• 38:53
  Speaker 3: The next morning there's going to be a lot more stuff in your glass as it evaporates leftover, and so I really find that the taste is fantastic.
• 39:01
  Speaker 3: What's next?
• 39:02
  Speaker 3: Who's next?
• 39:03
  Speaker 5: All right, I'm going to have to give it a five.
• 39:07
  Speaker 5: This is one of the best tasting Booker's I've ever tasted and I am a real big Booker's fan.
• 39:17
  Speaker 5: I've got them all the way back to 1994.
• 39:19
  Speaker 5: He's being mean to me All the name batches, bottles sitting behind me there Right up there, and to this current year, and I'll tell you what.
• 39:32
  Speaker 5: It's just one of the best.
• 39:34
  Speaker 5: It doesn't come across on the front palate, overpowering, like Jeff was saying earlier and all, and to me that's allowed me to pick up so many different flavors.
• 39:47
  Speaker 5: I mean, each sip is delivering two or three different flavors as it progresses through my mouth.
• 39:53
  Speaker 5: And then I'm gonna also have to give it a ba-bum, ba-dum-bum.
• 39:59
  Speaker 5: Alright, to make it a six, because it's just one of the best, most complex, easy-tasted bourbons that I've ever tasted.
• 40:12
  Speaker 4: I'm going short and sweet.
• 40:13
  Speaker 4: I went with a five.
• 40:14
  Speaker 4: I agree with everything you guys say and it's fantastic.
• 40:21
  Speaker 3: So five, you got it, I already did it.
• 40:24
  Speaker 3: No, but up up, you can't hear that I'm doing that, but it's fantastic.
• 40:26
  Speaker 3: So five, you got it.
• 40:26
  Speaker 3: I already did it.
• 40:26
  Speaker 3: No, but up up, you can't hear that I'm doing that, but it's okay For him it's.
• 40:30
  Speaker 5: Got it.
• 40:31
  Speaker 5: Six, and six All right.
• 40:34
  Speaker 3: So you're up again.
• 40:35
  Speaker 3: You get the back-to-back kind of snake draft kind of thing here.
• 40:40
  Speaker 3: Ct, you get to tell us about the finish of what you think.
• 40:44
  Speaker 4: We go to five on the finish correct.
• 40:47
  Speaker 3: We can go to five on the finish, because what's left in your mouth at the end of the night?
• 40:51
  Speaker 3: If it's long, you can go to bed and still be tasting it.
• 40:59
  Speaker 4: And it's very important you don't smell.
• 41:00
  Speaker 4: It is probably the thing I'm sitting here been trying to figure out as I keep drinking.
• 41:04
  Speaker 4: Is the, the peppery, that hug that you talk about?
• 41:09
  Speaker 4: That's there, but I don't get this overall feeling of this great.
• 41:15
  Speaker 4: As sweet as the palate is, as sweet as it is going down that vanilla, that caramel the finish doesn't stay that way.
• 41:24
  Speaker 4: It stays with more of that pepper than it does the sweet side.
• 41:29
  Speaker 4: So for me, I like the finish, it's good, I like that there's some spice to it, but it's probably a four for me.
• 41:40
  Speaker 3: All right, one, two, three, four for CT and CT.
• 41:46
  Speaker 3: I will completely agree with you on that.
• 41:49
  Speaker 3: And you can go, nash, because I got to go last.
• 41:54
  Speaker 3: But you know, go ahead.
• 41:55
  Speaker 3: But I agree with what you're saying.
• 41:57
  Speaker 3: That pepper is there you don't get.
• 42:00
  Speaker 3: You want something else to pop up.
• 42:03
  Speaker 3: You want something else to pop up.
• 42:05
  Speaker 3: You know it's funny because it's almost like the finish is taste, like the main part of the finish is.
• 42:12
  Speaker 3: It's a really long finish If you go by what your taste buds are doing as far as they're lit up, like with the pepper, but there's no taste Like right now.
• 42:25
  Speaker 3: My tongue still has a sting, but it would be.
• 42:30
  Speaker 3: If anything, it's the sting I get from a jalapeno.
• 42:34
  Speaker 3: You know what I mean.
• 42:36
  Speaker 4: I feel like the flavor left over is more of the oak flavor than it is the caramels or the.
• 42:41
  Speaker 3: Well that, but I mean there's a lot of people who love that oaky, they like tobacco, they, whatever.
• 42:43
  Speaker 3: That.
• 42:43
  Speaker 3: That's part of the finishels or the Well that, but I mean there's a lot of people who love that oaky, they like tobacco, they, whatever.
• 42:46
  Speaker 3: That's part of the finish.
• 42:48
  Speaker 3: That's the complexity.
• 42:49
  Speaker 3: I mean it's very unique.
• 42:51
  Speaker 3: But even as I talk right now, I still feel the sting.
• 42:55
  Speaker 3: So what are you going to say, nash?
• 42:56
  Speaker 3: What are you going to give that finish?
• 42:57
  Speaker 5: Yeah, I was going to agree with CT.
• 42:59
  Speaker 5: As I taste this and as it goes across, you know when you first taste it you're getting all the sweetnesses and the different flavors on the front of the palate, but once it hits the back and it gets to the back, then it changes and goes more to like that oaky, maybe even a little bit of, just a little bit of tobacco Peanut and a peppery.
• 43:23
  Speaker 3: Peanut tobacco.
• 43:32
  Speaker 5: Yep, it does give a nice hug, oh yeah, where you want it.
• 43:33
  Speaker 5: But uh, to me, far as you know, the finishes go.
• 43:37
  Speaker 5: Uh, I'd have to give it a four because, uh, like I say it, just the flavors.
• 43:42
  Speaker 5: You, I want a finish to have the flavors finish up in the back of my mouth that I can still keep tasting, the brown sugars or the caramels, and all along with that little bit of oak.
• 43:55
  Speaker 5: But this quickly changes over, it loses the sweetness and goes to the oak and the peppery-type finish.
• 44:03
  Speaker 5: So I'm going to give it a four.
• 44:06
  Speaker 3: He gives it a four.
• 44:07
  Speaker 3: All right.
• 44:14
  Speaker 3: I concur with you guys completely when you think about this finish.
• 44:18
  Speaker 3: Definitely it's the weakest part of it, because now it's long.
• 44:27
  Speaker 3: I mean you just you can taste it, but it's almost like you're tasting a sting of the sting.
• 44:35
  Speaker 3: It's kind of like when you bite into a pepper and it's so hot that it feels like your, your lips are exploding, like somehow, that they're getting really big and you're trying to stop that happening, but it keeps happening over and over and over.
• 44:53
  Speaker 3: So in this case it's not like your lips are exploding, but that heat that that's there is what the finish is made up of.
• 45:05
  Speaker 3: I get the oakiness, but I only get the oakiness for whatever.
• 45:09
  Speaker 3: So I would have to agree with both of you.
• 45:14
  Speaker 3: I, I almost am going like it's not something that I want.
• 45:19
  Speaker 3: You know, I always look at it as like when I go upstairs, if I could still taste something that's delicious.
• 45:24
  Speaker 3: The finish is, you know, it's the last pour of the night, but this is something you wouldn't want.
• 45:30
  Speaker 3: So I almost would go three, but I think I will.
• 45:34
  Speaker 3: I'm going to actually on the finish, on the Actually on the finish.
• 45:43
  Speaker 3: It's like it's close to a three to me, but I'll go four with the same as you guys, because it's so long, it's forever.
• 45:53
  Speaker 3: It's a forever finish, it's still happening.
• 45:58
  Speaker 3: I haven't had a sip since Nash Nash was talking and it's still going.
• 46:03
  Speaker 3: So I'll give it a four because it's long, because honestly, it's like one of those when Fred Minnick goes and he's like I'll just sit here and tell you when the finish ends, and he sits there quietly for like two minutes.
• 46:15
  Speaker 3: And this is the same kind of thing.
• 46:22
  Speaker 4: So I'll give it a four.
• 46:23
  Speaker 4: So, nash, you probably have the tally of the total.
• 46:25
  Speaker 4: What's the overall score?
• 46:27
  Speaker 5: Hold on one second.
• 46:32
  Speaker 4: What a great first barrel bash to do this.
• 46:38
  Speaker 4: We were all able to get a really cool bottle with this Booker's Reserve.
• 46:43
  Speaker 4: We appreciate Amin and Old Louisville being a part of this to allow us to dive into this a little deeper by sponsoring this part of the program, and we're going to keep going with it.
• 46:57
  Speaker 4: So pretty excited.
• 47:00
  Speaker 3: Yeah, me too.
• 47:01
  Speaker 3: This one is probably a little long.
• 47:05
  Speaker 3: It's been 45 minutes Because I got to go.
• 47:08
  Speaker 3: I know you got to go and we understand that.
• 47:11
  Speaker 3: But he's going to total the scores and then tell what the Scotchie Bourbon Boys rating is.
• 47:15
  Speaker 3: And you have to admit I did it right away, right Close, and.
• 47:21
  Speaker 3: But in the future you won't have to go, as you know, we understand.
• 47:25
  Speaker 3: Um, we got bourbon on the banks coming up.
• 47:28
  Speaker 3: Uh, the first weekend of october the scotchy bourbon boys are going to be there, super nash, can't.
• 47:33
  Speaker 3: I'm hoping that ct you make it down, because if I got to do this by myself I'll probably end up cripple in a nursing home all it takes oh god, dude, you don't know how much but after after you had to go, how much bad caring I had to do.
• 47:53
  Speaker 5: It was, it was grueling and then we got a total score of 16.67.
• 48:01
  Speaker 3: Nice, so we'll run it yeah, 16.67 out of 18, so that's a fantastic bourbon.
• 48:10
  Speaker 3: Um, freddie, I have to say it's his first endeavor into doing bookers.
• 48:16
  Speaker 3: I look forward to what he's going to be able to do because once again he did have the essence of bookers in here.
• 48:22
  Speaker 3: There's no doubt that it was there.
• 48:24
  Speaker 3: His uh grandpa would be very proud of him, uh, and he's going to be the one going forward.
• 48:29
  Speaker 3: Folks, I mean fred's getting to the point where he'll do that as long as he can.
• 48:36
  Speaker 3: But, um, I I'll just raise a glass and cheers to that.
• 48:40
  Speaker 3: So cheers to UCT.
• 48:43
  Speaker 3: We love you.
• 48:44
  Speaker 3: Tell Cooper, we just give him our heartfelt sympathy for what happened.
• 48:51
  Speaker 3: It just sucks to be able to have to go.
• 48:53
  Speaker 3: It's going to be a full recovery, but it won't be fast enough for the basketball season, I guess, right.
• 49:01
  Speaker 4: No, he's out for three to six months.
• 49:05
  Speaker 3: That's awesome.
• 49:06
  Speaker 3: You should tell him how awesome to be out three to six months is and that he should work hard in his rehab because it's good that this was his junior year, because he'll have his senior year, right, right.
• 49:17
  Speaker 3: So it's not like to do this in your senior year, would be a lot tougher.
• 49:22
  Speaker 3: So it's not like to do this in your senior year would be a lot tougher.
• 49:24
  Speaker 3: So it's you know.
• 49:25
  Speaker 3: But it also you know he's getting an early thing that you know life actually does suck.
• 49:31
  Speaker 4: There's good and bad, but this is bad.
• 49:33
  Speaker 3: Yeah, I know you have.
• 49:35
  Speaker 4: I got to go.
• 49:36
  Speaker 4: I thank you guys for all your thoughts and prayers and everybody guys for all your again thoughts and prayers, and everybody.
• 49:41
  Speaker 4: I hope you get out and get a chance to get this bottle of Booker's, because it's definitely one you'll want to have to share with friends.
• 49:49
  Speaker 3: Yeah, it's definitely worth it.
• 49:50
  Speaker 3: All right, CT.
• 49:52
  Speaker 5: CT.
• 49:52
  Speaker 3: Cheers guys.
• 49:53
  Speaker 5: Cheers to Old Louisville Whiskey Company for being the sponsor.
• 49:59
  Speaker 3: And here's to Booker's.
• 50:00
  Speaker 3: Here's to Booker's, but me and Nash are going to.
• 50:03
  Speaker 3: So we're going to do the second part of the podcast.
• 50:06
  Speaker 3: Nash, absolutely there.
• 50:10
  Speaker 3: You are All right.
• 50:11
  Speaker 3: I got to somehow figure out how to get that better.
• 50:14
  Speaker 3: There's the mouse.
• 50:15
  Speaker 3: I got to get you closer to the comments now.
• 50:27
  Speaker 3: Let's see cheers ross, appreciate you tuning in and watching with us.
• 50:31
  Speaker 3: Ross cornellison, yes, um, I you know, yeah, cheers ross, what you were, what you've been able to do.
• 50:36
  Speaker 3: So what?
• 50:37
  Speaker 3: Where did he come in on?
• 50:39
  Speaker 3: I'm'm not kidding, obviously I am not kidding.
• 50:42
  Speaker 3: He came in on.
• 50:43
  Speaker 5: Facebook and said howdy, howdy.
• 50:46
  Speaker 3: My last one was I helped with carrying the bags, but not as much from Walker.
• 50:51
  Speaker 5: Where did it go?
• 50:53
  Speaker 3: It's right above that, jamie Judd.
• 50:56
  Speaker 3: No, I don't got it In between.
• 50:59
  Speaker 5: James Jenkins.
• 51:02
  Speaker 3: I don't know, why sometimes I don't get what's going on.
• 51:05
  Speaker 3: And Randy Ford, on YouTube, you've been doing a fantastic job.
• 51:11
  Speaker 3: I really appreciate what you're doing on YouTube.
• 51:14
  Speaker 3: All right, so we got a couple more minutes, let's just do a quick review of what happened in Kentucky Nash, I mean Everything.
• 51:28
  Speaker 5: Everything from apparel picks to.
• 51:32
  Speaker 5: There was some seriously awesome bottles that everybody that over 6,000, I think 6,700 people that attended the festival were able to pick up.
• 51:50
  Speaker 5: I've got just a few samples out here, like the Booker's Reserves, the Little Book, infinite, heaven Hill, 18-year Mictors brought their A-game.
• 52:04
  Speaker 5: This year I was able to get a signed bottle of Bomb Burgers by Andy and Andrew Wilson, and also I got the Michter's 10-year bourbon.
• 52:24
  Speaker 5: They had their Michter's 10-year rye there along with other bottles, One of the other things that I was able to get.
• 52:28
  Speaker 5: This wasn't actually at the festival, but it was released during the festival at Four Roses.
• 52:38
  Speaker 3: Really.
• 52:43
  Speaker 5: How did you get that?
• 52:44
  Speaker 5: You keep saying I we were able to get it because you got a bottle of it too.
• 52:50
  Speaker 3: I was right there with you.
• 52:51
  Speaker 3: I held the place in line while you went off and talked to everybody up ahead to see if we I mean honestly, when we got there did you think we were going to get that I?
• 53:02
  Speaker 5: mean honestly, when we got there, did you think we were going to get that?
• 53:04
  Speaker 5: As many people as I saw sitting out there in cars on the side of the road, I did not think we were going to be able to get a bottle of it.
• 53:10
  Speaker 3: I mean, the parking lot is going to be open with a new traffic route.
• 53:16
  Speaker 3: Parking lot open Flashed in my eyes like 8,000 freaking times in that sign, but all I'm going to say is, the next day, once we got our, once we actually so.
• 53:30
  Speaker 5: We only sat out there in that line an hour and 15 minutes.
• 53:35
  Speaker 3: In the middle of the night.
• 53:36
  Speaker 3: Yes, you're right, and it was perfect.
• 53:38
  Speaker 3: We did it perfectly because there was 300 bottles and they started at 300.
• 53:47
  Speaker 3: And we were 275 and 74.
• 53:53
  Speaker 3: 575 and 574.
• 53:55
  Speaker 3: 570, yes, 575 and 574.
• 53:57
  Speaker 3: So we were 274 and 275 out of 300 bottles, but we got there.
• 54:05
  Speaker 3: At what was it?
• 54:07
  Speaker 3: 318.
• 54:10
  Speaker 3: And then they started handing out the right about I would say right about 4 o'clock they came out and started handing out more of the bracelets.
• 54:25
  Speaker 3: They were handing out wristbandsbands and they gave 300 out, but we there's probably 25 more people after us and they all got wristbands too, so that was really kind of cool.
• 54:36
  Speaker 3: There was, it was a little bit more than 300, but it seemed like everybody who showed up by 3 30 got a bottle, and that was phenomenal.
• 54:47
  Speaker 3: Now I know walker and randy um, they're commenting and, uh, they were able to get a bottle now if ross is still watching and we ross uh, I did an interview with him.
• 55:00
  Speaker 3: Uh, that was fantastic.
• 55:01
  Speaker 3: The last day of the festival we weren't able to spend as much time as we wanted to with Ross Very busy man but at the same time, what he's been doing with the 1792 brand, as I specified in the interview, he's taken it from your grandpa or your father's bourbon and transformed it into a young person's bourbon.
• 55:29
  Speaker 3: Someone just getting into it can appreciate the flavors that he's pulling out.
• 55:33
  Speaker 3: It doesn't have all those really heavy bourbon tones to them that you know sometimes some of the older bourbons will have and I always felt 1792 was a very when it came to their small batch was overpowering on my palate.
• 55:53
  Speaker 3: Well, it's not anymore and I was able to taste through the whole line.
• 55:58
  Speaker 3: When I was at the festival and Ross, I told him he's doing a fantastic job.
• 56:03
  Speaker 3: I can tell the difference.
• 56:04
  Speaker 3: His sweet week.
• 56:05
  Speaker 5: That bottle, that Bond barrel picked, that Ross picked out for the festival.
• 56:10
  Speaker 5: It was fantastic.
• 56:12
  Speaker 2: It is fantastic.
• 56:13
  Speaker 2: Yeah, I can't wait to open it.
• 56:17
  Speaker 5: It'll be a little while, because I got a bottle over here on the shelf Back when we did the 1792 and I told you I couldn't find my bottle of Bond.
• 56:26
  Speaker 5: Well, it just happened to be at the very back behind some other bottles.
• 56:30
  Speaker 5: I found it here about a week or two before I went to the festival.
• 56:35
  Speaker 5: Oh God, I did have a bottle of Bond.
• 56:38
  Speaker 3: I got the new 1792 small batch from Walker because he gave me the little bottles.
• 56:43
  Speaker 3: I'm sure he gave you one too.
• 56:45
  Speaker 3: Yes, I sure did.
• 56:46
  Speaker 3: So I can do that.
• 56:48
  Speaker 3: It adds to my 1792 collection back there.
• 56:52
  Speaker 3: But it's fantastic.
• 56:54
  Speaker 3: Liam Stone, hey man, great talking to you in line at Jim Beam Thursday.
• 56:58
  Speaker 3: Yeah, liam, that was a good time.
• 57:01
  Speaker 3: We got what we wanted right and it was.
• 57:05
  Speaker 3: You know, we were worried because the bookers and the little book, they were saying that first day we're in line when it sells out.
• 57:15
  Speaker 3: That was it, and that line.
• 57:17
  Speaker 3: We were going and going and we got up there and we were both able to get our bottles.
• 57:24
  Speaker 3: So thanks for watching tonight.
• 57:25
  Speaker 3: Thanks for checking in um walker and randy um uh, other things I want to talk about.
• 57:34
  Speaker 5: The festival is that, uh, this year's festival, the layout was, uh, completely different.
• 57:41
  Speaker 5: It was opened up.
• 57:42
  Speaker 5: They opened up more space, moved the media and all the crafts and everything out to the church parking lot, put all the food trucks out on the street outside the festival.
• 57:55
  Speaker 3: So the local people could experience the food trucks along with us.
• 57:59
  Speaker 5: I saw a lot of local people going up to them during the festival, so I think that was a big hit.
• 58:08
  Speaker 5: Another thing was that it gave more room out for what you would say the craft distillers in all area opened it up more and gave more area for the people to walk around and stand in lines for the tasting and or the bottles.
• 58:26
  Speaker 5: But one of the best things that I enjoyed was that double deck cigar lounge.
• 58:35
  Speaker 5: They had the store and all down below it and on that upper deck was an open-air cigar lounge sponsored by the Angels Envy and all, and had your own bar person there taking care of you.
• 58:54
  Speaker 5: As far as that, unless you had somebody like Stephen Fonte, who happened to be sitting in the cigar lounge with us and he opens up his cigar-carrying case.
• 59:03
  Speaker 5: Like Stephen Ponte, who happened to be sitting in the cigar lounge with us and he opens up his cigar carrying case, which he always carries a couple of bottles of Yellowstone, and so we had some good pours of Yellowstone.
• 59:16
  Speaker 5: We also had another group of guys come in and sit in with us in our booth, which we made it one big cigar bourbon drinking party up there.
• 59:25
  Speaker 3: Well, that was phenomenal.
• 59:27
  Speaker 3: Okay, so first walks in.
• 59:29
  Speaker 3: They tell us four more people are coming in, and me, you, walker and Steven are sitting there and all of a sudden Vontae's next-door neighbor and business partner and his wife come in and I'm like, ooh, that's some.
• 59:46
  Speaker 3: I thought that was two of the four people.
• 59:49
  Speaker 3: So then the four people show up, we move over, we don't care and honestly, it was by far for me one of the best experiences.
• 59:58
  Speaker 3: I'm sitting next to Stephen Fonte.
• 1:00:00
  Speaker 3: He basically pulls out an Olivia, which and then he proceeds to tell me, and he pulls it out of his cigar collection.
• 1:00:14
  Speaker 3: But no, he pulls it out of his single humidor cigar that we all have on because we promote that on the podcast.
• 1:00:24
  Speaker 3: The sigador pulls it out of the sigador and there it is.
• 1:00:27
  Speaker 3: He's like I brought this for you, so I'm sitting next to him.
• 1:00:31
  Speaker 3: I you know he he does is he's got the coolest lighter.
• 1:00:36
  Speaker 3: I'm getting one of those lighters.
• 1:00:37
  Speaker 3: He just said it's 50, 50 bucks on on amazon.
• 1:00:41
  Speaker 3: But it basically does the vertical cut and then it turns into a torch and you know we're really learning a lot about cigars.
• 1:00:49
  Speaker 3: Now I have to admit I'm going to go into cigar.
• 1:00:53
  Speaker 3: I'm not going to smoke a cigar, maybe until late November I might smoke a cigar in November.
• 1:01:02
  Speaker 3: Until late November I might smoke a cigar in November.
• 1:01:03
  Speaker 3: But overall the cigar smoking.
• 1:01:05
  Speaker 3: You know, I smoked more cigars this week than I would normally in a year.
• 1:01:11
  Speaker 3: I smoked two with Stephen Fonte with that vertical cut.
• 1:01:16
  Speaker 3: Some I used, we used the caper dry system and some we didn't.
• 1:01:22
  Speaker 3: But when we were up there, all of a sudden they dropped the four people and three of the four people that get dropped in are from Ohio, which is really cool and we start talking, but they really don't know who they're sitting there with.
• 1:01:40
  Speaker 3: I mean, we're talking about one of the best brand ambassadors for a whiskey on the planet and you knowven's right there and we're just yeah, all of a sudden.
• 1:01:48
  Speaker 3: Then here comes some of the stories right and and I felt like at one point me and steven were like feeding off of each other.
• 1:01:59
  Speaker 3: Didn't you feel like that with those those guys?
• 1:02:01
  Speaker 3: I'm like telling them and then he punches in and I really enjoyed the shit out of that time.
• 1:02:09
  Speaker 3: You're sitting on my on my right hand walkers there.
• 1:02:12
  Speaker 3: We're sitting there.
• 1:02:14
  Speaker 3: I'm sitting next to steven.
• 1:02:16
  Speaker 3: You've got his neighbor there.
• 1:02:18
  Speaker 3: We got this place packed.
• 1:02:19
  Speaker 3: Those guys are like and then he's pouring these yellowstone pours.
• 1:02:24
  Speaker 3: I mean that man, I think he he had that, I think, that barrel pick that he brings along.
• 1:02:30
  Speaker 3: I think that's his barrel pick and he just pours it with people because he loves it so much.
• 1:02:35
  Speaker 5: Right, and it is so good and pairs very well with a cigar too.
• 1:02:39
  Speaker 5: I I'm telling you, yeah, that was one of my most enjoyable times.
• 1:02:43
  Speaker 5: Yeah, and then too, for the three days just getting out walking through there, meeting all the distillers and the people and talking with the people that go.
• 1:02:56
  Speaker 5: I got to where I really enjoy that and do the interviews with them and talk with them and finding out what they like and dislike and where they're from.
• 1:03:10
  Speaker 3: Where I thought that the festival for us as a podcast, what I missed is not having CT there.
• 1:03:19
  Speaker 3: Not having CT there because CT brings that younger crowd that me and you were old men and he's a younger guy.
• 1:03:28
  Speaker 3: He brings the.
• 1:03:29
  Speaker 3: I saw JP there, but you know, I just the time I've got and I'm just I mean I, you know, we did, uh, aaron Harris, we did whiskey thief, we did um, I did Whiskey Thief, we did.
• 1:03:45
  Speaker 3: I did a thing with Barry Brinegar and then we also did.
• 1:03:50
  Speaker 3: Larrikin, we did, and then I think there was one other one for somewhere, and all the yeah Mictors, that's five.
• 1:04:02
  Speaker 3: You know that's five.
• 1:04:04
  Speaker 3: That took up all.
• 1:04:06
  Speaker 3: You know you take up the time.
• 1:04:07
  Speaker 3: If CT was there, we probably would have pulled in another place.
• 1:04:12
  Speaker 3: Now, from the standpoint of the whiskey, you know the world I would never have thought that Broken Barrel would have gone by the wayside out of all the brands.
• 1:04:24
  Speaker 3: I really liked their bourbon.
• 1:04:26
  Speaker 3: I thought it was some damn good bourbon and what they do with it and what they had to do.
• 1:04:31
  Speaker 3: But it might have been.
• 1:04:32
  Speaker 3: They had better bourbon but they had.
• 1:04:37
  Speaker 3: The Broken Barrel thing was cool, but you could perceive that as a gimmick.
• 1:04:41
  Speaker 3: You know what I mean.
• 1:04:43
  Speaker 3: I think it was the coolest freaking gimmick of all time.
• 1:04:46
  Speaker 3: But I think when you do a gimmick you keep doing it across the country.
• 1:04:51
  Speaker 3: Yeah, it works one year and then it works another year, but overall when you think about it, right, the gimmick aspect of it gets old for you to keep doing it over and over, opposed to just breaking those barrels, putting them in there.
• 1:05:09
  Speaker 3: But they were running around with axes.
• 1:05:10
  Speaker 3: I mean it's freaking fantastic, I'm not saying, but it's hard to keep up and I think that's one of the things where you could just say you were done, wouldn't you say?
• 1:05:21
  Speaker 5: But there were some new distilleries that were there this year that they brought their a game, and I'll tell you what uh oh, there was a lot of distilleries.
• 1:05:34
  Speaker 3: I mean, mictors brought their a game.
• 1:05:36
  Speaker 3: Uh, jim b makers, mark, I walked away with the seller age.
• 1:05:40
  Speaker 3: I am so freaking happy to pull that off.
• 1:05:44
  Speaker 3: I, I mean just, that's just, I have it.
• 1:05:46
  Speaker 3: Uh, the other thing, um, I I didn't, so I got back this in, so russell's 15's releasing in, uh, ohio, and that was crazy.
• 1:05:59
  Speaker 3: Um, you know.
• 1:06:00
  Speaker 3: But but what's that?
• 1:06:01
  Speaker 3: What do you got?
• 1:06:02
  Speaker 3: You opened the Four Roses.
• 1:06:05
  Speaker 5: I opened the Four Roses Bourbon's made for drinking.
• 1:06:08
  Speaker 5: I'm just going to stay with this Booker's, because that's what you did.
• 1:06:13
  Speaker 5: I actually opened it up earlier when I first got the bottle out this evening, and then just put the cap back on, but I had it ready to go so let's just talk about a little bit.
• 1:06:25
  Speaker 3: Let's talk about that.
• 1:06:26
  Speaker 3: We're going to cover what our new sponsor Whiskey Thief Distillery, I mean Old Louisville, one of the cool things, the Cellar Age.
• 1:06:36
  Speaker 3: Yes, liam, the Cellar Age is incredible, but one of the cool things was who we met up with.
• 1:06:44
  Speaker 3: So, when it comes to Old Louisville and Amin sponsoring the podcast, we've been there many times and the last time, when we went down with Carl, we were supposed to do a podcast but CT decided to start dumping barrels out all over the place and he went back there.
• 1:07:01
  Speaker 3: We were thieving barrels.
• 1:07:02
  Speaker 3: He start dumping barrels out all over the place and he went back there and we were, we were thieving barrels, he was dumping barrels, mother, mother, you know.
• 1:07:07
  Speaker 3: So all of a sudden, we're like two hours into this and we haven't done the podcast and we got to go to the next place.
• 1:07:15
  Speaker 3: So I think we had to go see Stephen, stephen Fonte, because we had dinner plans Right, and I think we got there at 11 and we all of a sudden it's three o'clock, I mean, and we had to.
• 1:07:29
  Speaker 3: I mean it was crazy and we had a great time, but Amin didn't get the podcast Right.
• 1:07:35
  Speaker 3: So I wanted to make it for sure that going to Old Louisville was a priority the year before Green River, aaron Harris getting down to Owensboro.
• 1:07:49
  Speaker 3: Every year I kind of make a priority.
• 1:07:51
  Speaker 3: So on Monday we went down to Old Louisville and did a podcast that was fantastic with Amin.
• 1:07:59
  Speaker 3: The views are off the chart.
• 1:08:01
  Speaker 3: I mean we're are off the chart.
• 1:08:02
  Speaker 3: I mean we're getting close to now.
• 1:08:04
  Speaker 3: We're.
• 1:08:05
  Speaker 3: Just a couple months ago, 12 to 3,000.
• 1:08:09
  Speaker 3: If you got 3,000 views on Facebook, it was Now, I believe.
• 1:08:17
  Speaker 3: Oh, wow.
• 1:08:22
  Speaker 3: Oh wow, what that's freaking amazing.
• 1:08:30
  Speaker 3: We hit hit 17 200 on a podcast.
• 1:08:31
  Speaker 3: On a podcast I'm gonna say it was sandy's um, sandy knows, but one of the podcasts hit 70.
• 1:08:36
  Speaker 3: We are over 10 000 consistently.
• 1:08:38
  Speaker 3: So everybody on facebook, we appreciate everything that y'all do, all the people watching on Facebook, we enjoy it, we go live.
• 1:08:49
  Speaker 3: Our lives are just taking off on YouTube.
• 1:08:52
  Speaker 3: It was down a little bit but look at, we got Ray Mike from Japan watching tonight.
• 1:09:00
  Speaker 3: We got aish Gupta.
• 1:09:02
  Speaker 3: He's like what's up?
• 1:09:05
  Speaker 3: Hey, ashish, it's good to see you.
• 1:09:06
  Speaker 3: You know we're getting more and more popular now For about the next month we will be going live on Thursdays.
• 1:09:20
  Speaker 3: We're not going to go live on Tuesdays until right I would say right around the beginning of November, when I'll start doing the lives Tuesdays and Thursdays.
• 1:09:32
  Speaker 3: But we're going to do Thursday nights live because I have four or five podcasts still to load that we had done the lives of.
• 1:09:43
  Speaker 3: But they got to get onto the Apple, the iHeart, they got to get in there when we record those and they had much better sound.
• 1:09:52
  Speaker 3: The sound, quite frankly, in the media tent was really difficult because the media tent became a very popular place.
• 1:10:01
  Speaker 3: There was a lot of echo and everything in the booth, so the sound from the podcast.
• 1:10:06
  Speaker 3: So I got to get those up.
• 1:10:07
  Speaker 3: So I'll be releasing those every Tuesday and then Thursday we'll be going live, so you guys only have to worry about Thursday nights.
• 1:10:15
  Speaker 3: What's better?
• 1:10:17
  Speaker 3: For you.
• 1:10:17
  Speaker 3: Nash Tuesdays or Thursdays, or does it really matter?
• 1:10:21
  Speaker 5: It doesn't really matter, as long as I can get on Like I say.
• 1:10:26
  Speaker 3: I'm just, I'm just in heaven on this.
• 1:10:28
  Speaker 3: Bookers, freddie cheers to Freddie.
• 1:10:32
  Speaker 3: Now and producing a fantastic.
• 1:10:35
  Speaker 2: I can't.
• 1:10:37
  Speaker 3: I think I'm going to take that four roses, have Brent Elliott sign it and I'm just going to put it in the gold case cabinet.
• 1:10:46
  Speaker 3: I haven't been.
• 1:10:48
  Speaker 3: How many of those have you gotten in your life?
• 1:10:53
  Speaker 5: This is the first one.
• 1:10:54
  Speaker 5: I'm going to drink it and I'm going to share it.
• 1:10:59
  Speaker 5: You know, that's what I do.
• 1:11:02
  Speaker 5: I've got more bourbon than I can ever drink in a lifetime and that's why I say anybody and everybody, whenever they come over, they're more than welcome to drink anything that's on the shelf.
• 1:11:16
  Speaker 5: There's a couple of bottles that I hadn't opened, but eventually they will be open, even the signed bottles.
• 1:11:23
  Speaker 5: I Even the signed bottles.
• 1:11:24
  Speaker 5: I'd still keep the signed bottles.
• 1:11:26
  Speaker 3: Oh, it smells so good to collect, but uh, well, it bums me out because I'm going it's made like, like freddie johnson from buffalo trace.
• 1:11:39
  Speaker 5: It was made.
• 1:11:40
  Speaker 5: We make it so that you can share it with friends and family and create memories and, uh, because we're always going to make more, so run out yeah, we're always making more um, but I haven't opened my christmas present yet, your bookers, that you gave me for christmas.
• 1:12:01
  Speaker 3: I mean, that was a very old bottle and the one that you gave me I like to share, but the one that you gave me from the first bourbon on the banks.
• 1:12:12
  Speaker 3: I finished that off last night, still had the cork popped in the bottle, and you know how I finished it off I drank it straight from the bottle.
• 1:12:24
  Speaker 5: Straight from the bottle Uncut unfiltered, straight from the bottle.
• 1:12:28
  Speaker 3: Live your life Uncut, unfiltered, straight from the bottle.
• 1:12:32
  Speaker 5: Straight from the bottle.
• 1:12:33
  Speaker 5: No, don't do that, don't do that.
• 1:12:38
  Speaker 3: That sounds like some sort of alcoholic shit.
• 1:12:44
  Speaker 5: So John Ritz said sharing bourbon bottles.
• 1:12:47
  Speaker 5: Was there anything else about the festival?
• 1:12:50
  Speaker 3: The festival or that week when we're down there.
• 1:12:54
  Speaker 3: I mean, was that the best by far scotchy bourbon boys bus trip?
• 1:13:02
  Speaker 3: Yet I mean, we were.
• 1:13:04
  Speaker 3: It was sold out.
• 1:13:06
  Speaker 3: Beau and heather were there.
• 1:13:07
  Speaker 3: Um, the only way that the only thing that could make it any better is to have Red come next year.
• 1:13:14
  Speaker 3: You know, andy and Red, they're fantastic.
• 1:13:18
  Speaker 3: I always fantasize about getting Bishop to come, but I don't think Bishop's ever coming.
• 1:13:24
  Speaker 3: He's too, busy making his own whiskey.
• 1:13:29
  Speaker 5: Man, he's doing a great job, but I cannot thank them.
• 1:13:33
  Speaker 5: I mean, each and every year they get better.
• 1:13:35
  Speaker 5: I say that this is probably the best one.
• 1:13:40
  Speaker 5: Yeah, it is.
• 1:13:41
  Speaker 5: Next year we'll plan something new and different, and then it's going to become the best one.
• 1:13:50
  Speaker 5: You know, that's just what we do, because we are the Scotchy Bourbon Boys.
• 1:13:56
  Speaker 3: I'm just telling you.
• 1:13:59
  Speaker 5: I've had the Detroit crew, which I want to give a big shout out to the Detroit crew.
• 1:14:03
  Speaker 3: Oh yeah, I was talking to Jerome today and the Detroit crew.
• 1:14:08
  Speaker 5: They are the backbone of the Kentucky Bourbon Festival.
• 1:14:10
  Speaker 5: For those of y'all who don't know, this crew comes down from Detroit each and every year.
• 1:14:16
  Speaker 5: They're the ones that set up each and every one of those tents.
• 1:14:20
  Speaker 5: They do all the hard labor the fences, the tents, the tables, the chairs and everything that's got to go on.
• 1:14:30
  Speaker 5: As far as the technicalities of the festival, these guys are the crew that do it, and that's the Detroit crew.
• 1:14:39
  Speaker 5: Jerome, Jen, Beefcake, Tristan, yeah.
• 1:14:45
  Speaker 3: Tristan, tristan, tristan With a T, can you?
• 1:14:52
  Speaker 5: hear that?
• 1:14:52
  Speaker 5: Can you hear this?
• 1:14:53
  Speaker 5: Can you hear this?
• 1:14:54
  Speaker 5: There's a few more that the names elude me, but you guys know who you are and we do appreciate you.
• 1:15:03
  Speaker 5: And, like I said, jerome has been messaging me the last couple of days, sending me a couple of pictures and stuff like that that they took when they were up there.
• 1:15:12
  Speaker 5: Me too and theindiamo.
• 1:15:15
  Speaker 3: They're in Chicago right now and they're telling everybody in Chicago about us.
• 1:15:19
  Speaker 3: Champas is greetings from Russia.
• 1:15:24
  Speaker 3: So we got people from all over the world watching our lives, greetings, world watching our lives, greetings.
• 1:15:36
  Speaker 3: Um, I wish you could get this bookers from russia, because this bookers is something special.
• 1:15:39
  Speaker 3: Uh, I just I'm dumbfounded, wouldn't you say?
• 1:15:46
  Speaker 3: it's like it's the first time you get to drink aged bookers and it comes from freddy, but it's still I.
• 1:15:55
  Speaker 3: I don't think that.
• 1:15:56
  Speaker 3: I, I don't think that, freddy, could you know?
• 1:15:59
  Speaker 3: There's no fucking up bookers.
• 1:16:01
  Speaker 3: I mean it just has the flavor profile.
• 1:16:04
  Speaker 3: But it's got some other stuff going on now.
• 1:16:07
  Speaker 3: Liam stone said I need to grab a pour of the bookers.
• 1:16:10
  Speaker 3: Did you open that, liam?
• 1:16:11
  Speaker 3: Because that's that's really cool and it's just so much fun getting you know all of you more and more.
• 1:16:21
  Speaker 3: Where are you from?
• 1:16:22
  Speaker 3: Okay, so and and john you're.
• 1:16:25
  Speaker 5: you're absolutely right.
• 1:16:26
  Speaker 5: Sharing bottles with uh friends and family is the absolute best and I do that every year on our bus trip.
• 1:16:36
  Speaker 5: The last few years I've been opening up bottles of the Jim Beam decanter collection that my dad left me, and it's always special and near and dear to my heart when I open up those bottles and share it with everybody on the bus tour.
• 1:17:01
  Speaker 3: And everybody who's watching tonight for the first time on YouTube just know that I don't really have hair the next time it'll just be a hat or whatever and watch some of the older ones.
• 1:17:14
  Speaker 3: Liam is drinking it right now and Champus said that we're.
• 1:17:19
  Speaker 3: He's like yeah, he said we're very popular and then he said where are you from?
• 1:17:23
  Speaker 3: Super Nash is from South Carolina.
• 1:17:26
  Speaker 3: We're in the United States and I'm from Canton, ohio.
• 1:17:29
  Speaker 3: We're drinking bourbon tonight and really enjoying it.
• 1:17:35
  Speaker 3: But we're talking about the trip that we had.
• 1:17:37
  Speaker 3: We had CT on earlier.
• 1:17:40
  Speaker 3: So if you check out it from before, but we're getting close to having to shut it down, but it's always cool.
• 1:17:48
  Speaker 3: I mean, what kind of job is this Nash?
• 1:17:49
  Speaker 3: I mean, what kind of job is this Nash?
• 1:17:51
  Speaker 3: It's kind of like YouTube and gamers.
• 1:17:54
  Speaker 3: Like, the best way to become popular as a gamer is just turn on the live and game for eight hours.
• 1:18:02
  Speaker 3: So one of these Saturdays, one of these Saturdays, we're going to have to turn on the live at.
• 1:18:12
  Speaker 3: Like you know, we'll do an 11 o'clock because our popular time is in the nighttime, and we'll go until 7 in the morning and then we'll finish it up with some sort of cereal bullshit that CT does.
• 1:18:22
  Speaker 5: Like CT does.
• 1:18:23
  Speaker 3: And then we'll do that.
• 1:18:25
  Speaker 3: We got to do that.
• 1:18:25
  Speaker 3: We got to have, once a year, the Scotchy Bourbon Boys slumber party.
• 1:18:32
  Speaker 3: We're going to do the Scotchy Bourbon Boys slumber party.
• 1:18:34
  Speaker 3: We're going to do the Scotchy Bourbon Boys slumber party.
• 1:18:35
  Speaker 3: You got the Flacacigo's hairdo going on tight.
• 1:18:39
  Speaker 3: Yes, I do, there's no doubt.
• 1:18:41
  Speaker 3: Or I'm thinking Owen Wilson, I got the Owen Wilson.
• 1:18:45
  Speaker 3: But you're right, it's just like we had the 80s party.
• 1:18:49
  Speaker 5: You know that right there the guy from Flacacigo yeah, go find mes oh, that's funny.
• 1:18:57
  Speaker 5: That was a good one there.
• 1:18:59
  Speaker 5: So taking me back to the 80s, so.
• 1:19:03
  Speaker 3: So the champ has said how do you feel about russia?
• 1:19:06
  Speaker 3: Have you ever tried vodka?
• 1:19:08
  Speaker 3: Well, we're.
• 1:19:09
  Speaker 3: We're bourbon and whiskey drinkers and, yes, we've tried vodka.
• 1:19:14
  Speaker 3: Vodka is not an aged spirit, but I would have to say we were just at the Penn Dennis Club in Louisville, kentucky, with Walter and they made us some lemon drops that were spectacular.
• 1:19:34
  Speaker 3: It's like there's a place for vodka, but when you do a whiskey podcast, champus, you really can't drink a lot of vodka because you're already drinking 15, 16 different.
• 1:19:50
  Speaker 3: You know whiskeys to give your opinion and everything barrel, strength or whatever.
• 1:19:57
  Speaker 3: So you have to drink little bits at a time.
• 1:20:00
  Speaker 3: But how I feel about Russia?
• 1:20:02
  Speaker 3: Okay, we live in the United States and whatever.
• 1:20:04
  Speaker 3: But how I feel politically or towards people?
• 1:20:09
  Speaker 3: One thing that I know that the people of Russia are not the politicians, they're the people.
• 1:20:18
  Speaker 3: Same thing in the United States.
• 1:20:21
  Speaker 5: Everyone that I've met from Russia is super nice, super friendly.
• 1:20:31
  Speaker 3: People are inherently good.
• 1:20:34
  Speaker 3: There's nothing that a good pour of bourbon, whiskey or vodka doesn't solve the problems that everybody has to get by in life and do their thing.
• 1:20:49
  Speaker 3: And we're split as political parties here in the United States, and I find that bourbon makes it so, that it brings people together.
• 1:21:05
  Speaker 3: That's what spirits do.
• 1:21:07
  Speaker 3: So no, I don't have any ill feeling towards the people of Russia, that's for sure.
• 1:21:13
  Speaker 5: Cheers Sláinte, I don't have any ill feeling towards the people of Russia, that's for sure.
• 1:21:17
  Speaker 5: Cheers, cheers.
• 1:21:18
  Speaker 3: He says thank you, have a nice evening you too.
• 1:21:21
  Speaker 3: We're doing the bookers, you do a shot of vodka, and it's really kind of cool to talk to somebody from Russia.
• 1:21:30
  Speaker 3: Thank you for you know, chiming in, I'm going to tell you, for whatever reason, this Booker's has a potency Also, that I mean I'm feeling it and I've really had two pours, though you know that's it.
• 1:21:56
  Speaker 3: Yeah, we should do a podcast on the Smashing Pumpkins Nash, it's over there.
• 1:22:00
  Speaker 3: Did you try it yet?
• 1:22:02
  Speaker 3: Did you crack that baby?
• 1:22:04
  Speaker 5: No, I haven't.
• 1:22:05
  Speaker 5: But did you meet the group Hellstorm?
• 1:22:13
  Speaker 5: They did a collaboration with Three Chord Bourbon and I'm meant to grab a bottle of it.
• 1:22:19
  Speaker 3: Are you kidding me?
• 1:22:20
  Speaker 3: That's who was in there when we were doing it.
• 1:22:23
  Speaker 3: That was Hellstorm.
• 1:22:25
  Speaker 5: That was Hellstorm.
• 1:22:26
  Speaker 5: The girl and the guy from Hellstorm was there.
• 1:22:31
  Speaker 3: I have no idea who Hellstorm is, and that's sad.
• 1:22:34
  Speaker 3: Hey Nash, all I gotta say is I'm 60 in three days.
• 1:22:40
  Speaker 3: Yeah.
• 1:22:45
  Speaker 5: And while we're at it talking about birthdays, happy birthday to Roxy.
• 1:22:50
  Speaker 5: It's her birthday today.
• 1:22:52
  Speaker 5: Everybody yes, it is so wish Roxy a happy birthday.
• 1:22:57
  Speaker 5: I'm sure she's probably upstairs somewhere.
• 1:23:00
  Speaker 3: She is studying.
• 1:23:01
  Speaker 3: She has this video.
• 1:23:06
  Speaker 3: Tomorrow we're driving up to Michigan to see my son and son-in-law and my grandson Son and daughter-in-law and my grandson Son and daughter-in-law and my grandson, and we're going up there spending the weekend and she has a conference.
• 1:23:24
  Speaker 3: My wife is a birth worker, she is a midwife and it's a conference up there.
• 1:23:32
  Speaker 3: So I'll be spending time with my grandson and my son and daughter-in-law and she'll be at a conference.
• 1:23:39
  Speaker 3: Uh, but we were talking about, you know, cheers champus.
• 1:23:46
  Speaker 3: Yep, we're gonna have to get this thursday thing going.
• 1:23:50
  Speaker 3: Um, I'm sure there's a decent amount of people that we're watching tonight, but what happens is you kind of keep it going as you go along.
• 1:23:58
  Speaker 3: So I sure will, brother.
• 1:24:07
  Speaker 3: Yes, randy, I am 60.
• 1:24:10
  Speaker 3: I was born September 21st 1964.
• 1:24:14
  Speaker 3: It's 2024.
• 1:24:15
  Speaker 3: I tried to do everything possible not to be 60.
• 1:24:20
  Speaker 3: 45 is good for me, but you know I'm really loving this old Louisville wooden holder.
• 1:24:31
  Speaker 3: I think that'll be on there forever.
• 1:24:33
  Speaker 3: But we still have to figure out how, on Facebook Live, we get the barrel bashing.
• 1:24:42
  Speaker 3: That goes All right, yeah.
• 1:24:45
  Speaker 3: So, nash, you do realize we're on a podcast.
• 1:24:50
  Speaker 3: You're not supposed to be side chatting with Randy Ford at the moment.
• 1:24:53
  Speaker 3: You're leaving me out there, Actually it's with John Ridd, okay.
• 1:25:05
  Speaker 3: Yeah, I only have hair tonight.
• 1:25:07
  Speaker 3: Yeah, I was done with hair at like 42, so Right.
• 1:25:17
  Speaker 3: I had long hair at like 38.
• 1:25:22
  Speaker 5: I'm going to have to get.
• 1:25:23
  Speaker 5: I'm going to have to get out of here.
• 1:25:24
  Speaker 3: I'm going to All right well, so thanks everybody for watching Yep.
• 1:25:29
  Speaker 5: There's no doubt I have to get out.
• 1:25:30
  Speaker 5: I got to drive Yep.
• 1:25:31
  Speaker 5: There's no doubt I have to get out.
• 1:25:32
  Speaker 3: I got to drive In Facebook.
• 1:25:33
  Speaker 3: Just remember Whiskey Thief Distilling Company.
• 1:25:46
  Speaker 3: If you're headed down towards Kentucky, especially from the Ohio area, you've got to stop.
• 1:25:48
  Speaker 3: It's about 15 minutes from Buffalo Trace.
• 1:25:49
  Speaker 3: It's right off the exit, buffalo Trace.
• 1:25:57
  Speaker 3: It's right off the exit.
• 1:25:58
  Speaker 3: You got to visit Hannah and you got to visit Kelly and Derek and Walter.
• 1:25:59
  Speaker 3: Down there Every day is a barrel pick and it has a patio for smoking cigars outside.
• 1:26:07
  Speaker 3: It's on a farm, three Brothers Farm.
• 1:26:11
  Speaker 3: They grow their grains, they pot distill.
• 1:26:15
  Speaker 3: They got a lot going on down there food truck.
• 1:26:18
  Speaker 3: Um, you got it.
• 1:26:20
  Speaker 3: They got you covered.
• 1:26:21
  Speaker 3: If you go down, it's a great experience.
• 1:26:23
  Speaker 3: I recommend it highly to everybody.
• 1:26:25
  Speaker 3: Um, eat your own bottle.
• 1:26:29
  Speaker 3: Yeah, we did this last Christmas when we were down there.
• 1:26:32
  Speaker 5: A deep to 375 milliliter of this awesome uncut and unfiltered bourbon.
• 1:26:41
  Speaker 3: Thank you, terry.
• 1:26:42
  Speaker 3: Terry was giving us a compliment.
• 1:26:44
  Speaker 3: Terry Dant I got a chance to meet Terry Dant for the first time.
• 1:26:48
  Speaker 3: We talked a lot on Facebook but to meet him face-to-face not as much as I want to, but he wants to do a podcast when we're down in the Gethsemane Kentucky area and I would agree.
• 1:27:01
  Speaker 3: That would be a great podcast because Terry has the Dant and Beam history down, so super awesome, so super awesome.
• 1:27:19
  Speaker 3: And then also remember Rosewood, bourbons and Rise Fantastic, awesome job that Jason Giles doing.
• 1:27:29
  Speaker 3: I'm hoping to get a couple, couple more.
• 1:27:31
  Speaker 3: It's so funny because at the time that we took the picture for our tent background and we do that we took the picture um, for our tent background and and we do well, that's one thing we did, um set up our bourbon on the banks tent.
• 1:27:39
  Speaker 3: Uh, we do it in kentucky at our airbnb.
• 1:27:42
  Speaker 3: It works spectacularly, wouldn't you say?
• 1:27:45
  Speaker 3: Uh, the backdrop on it is awesome.
• 1:27:48
  Speaker 3: All of our backdrops can go up on the tent.
• 1:27:51
  Speaker 3: I think this year we're going to be well represented as the Scotchy Bourbon Boys at Bourbon on the Banks.
• 1:27:56
  Speaker 3: That's the first weekend in October.
• 1:27:59
  Speaker 3: You've got to come down and see the Scotchy Bourbon Boys and have a pour with us and just have a good time.
• 1:28:06
  Speaker 3: We'll be podcasting right from the booth, so that's spectacular.
• 1:28:11
  Speaker 3: And then, but rosewood bourbons and rise.
• 1:28:14
  Speaker 3: Uh, you go to bourbon outfitterscom and you can pick that up.
• 1:28:18
  Speaker 3: But I highly recommend that bourbon.
• 1:28:21
  Speaker 3: Fantastic, uh, I love their kentucky, their kentexian.
• 1:28:26
  Speaker 3: They basically, uh, a they, they have it distilled in Kentucky at Bardstown Bourbon Company.
• 1:28:33
  Speaker 3: They age it, bring it down and let it age at least one season in Texas, so they call it the Contexian bourbon.
• 1:28:46
  Speaker 3: But they also bring and purchase stuff from Indiana, so they have that plus a super amount of single barrels.
• 1:28:57
  Speaker 3: Check them out on the bourbonoutfitterscom, because that's where you can get it.
• 1:29:03
  Speaker 3: And then the Spirit of French Lick has been with us all along.
• 1:29:07
  Speaker 3: Remember, we right now have our William Dalton and our Lillian Sinclair pick.
• 1:29:13
  Speaker 3: Alan asked me to send him a bottle.
• 1:29:16
  Speaker 3: I will be probably doing that on Monday when I get back from Michigan, because he is going to use it for the dedication at the cemetery to honor Lillian Sinclair and him using her name.
• 1:29:29
  Speaker 3: It's a special thing.
• 1:29:30
  Speaker 3: There will be video on it and everything.
• 1:29:32
  Speaker 3: So that will be coming up soon.
• 1:29:34
  Speaker 3: But if you're interested, give me, just reach out to me on Facebook and I can make sure that, if you're interested in either the Lillian Sinclair or the William Dalton, the two last things that Alan Bishop did before he left, spirit of French Lick, so check that out.
• 1:29:55
  Speaker 5: Reach out to me or CT.
• 1:29:55
  Speaker 5: Two last things that Alan Bishop did before he left Spirit of French Lick, so check that out.
• 1:29:59
  Speaker 5: You can also reach out to me or CT through the Facebook Messenger and we can arrange to get you these bottles.
• 1:30:04
  Speaker 3: In your areas, Yep, Between CT Dash or myself or Walker.
• 1:30:11
  Speaker 3: Walker has them too, so there you go.
• 1:30:15
  Speaker 5: I brought a couple of cases of each back to South Carolina.
• 1:30:20
  Speaker 5: So, like I say, we can mule this stuff where it needs to go.
• 1:30:25
  Speaker 5: All right, everybody, reach out to us and we'll be glad to help you.
• 1:30:30
  Speaker 3: Remember good bourbon equals good times and good friends.
• 1:30:34
  Speaker 3: Don't drink and drive.
• 1:30:37
  Speaker 3: Drink responsibly, but make sure that you live your life uncut and unfiltered, and Little Stevo will take us out.
• 1:31:07
  Speaker 2: Let's do it to the next whiskey bar.
• 1:31:11
  Speaker 2: Oh don't ask why.
• 1:31:14
  Speaker 2: Oh don't ask why.
• 1:31:16
  Speaker 2: Show me the way to the next whiskey bar, oh don't ask why.
• 1:31:25
  Speaker 2: Oh don't ask why, For if we don't find the next whiskey bar, I tell you, we must die.
• 1:31:36
  Speaker 2: I tell you we must die.
• 1:31:38
  Speaker 2: I tell you, I tell you, I tell you we must die, all right.