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The Heart and Soul of Barrel Strength Booker's Barry's Batch: A Tribute in Bourbon · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  Speaker 1: Their spirits honor their roots and reflect their originality as makers, their integrity as producers and their passion for crafting spirits from grain to glass.
• 1:17
  Speaker 1: Their Michelon Reserve line reflects their story from the start to the bottle, to your glass, With unique weeded and rye bourbons and also rye and wheat whiskeys.
• 1:28
  Speaker 1: The Michelon brand is easy to sip.
• 1:31
  Speaker 1: It might be a grain-to-glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:49
  Speaker 2: We'll see you next time Telling the truth.
• 2:06
  Speaker 2: Yeah, we're the scotchy burning boys Raising the hell and making some noise.
• 2:13
  Speaker 2: Yeah, we're the scotchy burning boys.
• 2:30
  Speaker 2: We're here to have fun and we hope you enjoy when we have fun.
• 2:56
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys Special podcast tonight.
• 3:04
  Speaker 1: Roxy is here tonight, out of nowhere she appears.
• 3:09
  Speaker 1: I was telling her how everybody you know Super Nash is here, this is a bad week for CT and everything, and how I've been doing this alone and everything.
• 3:19
  Speaker 1: But tonight she's like what are you tasting?
• 3:23
  Speaker 1: I'm like Booker's.
• 3:24
  Speaker 1: She's like I'm in.
• 3:25
  Speaker 1: So one of the things that we got a lot of people on tonight watching on YouTube and Facebook, everybody it's been a little bit Greg Schneider.
• 3:37
  Speaker 1: We are doing Booker's and Greg Schneider, previously the master distiller of Chicken Cock, and now he's headed off in another direction and we will be having him on to talk about this soon when he gets everything in order.
• 3:55
  Speaker 1: But he has been in the business since I believe if it's off the top of my head 1978.
• 4:05
  Speaker 1: He can correct me if I'm wrong, but I think that's what I remember.
• 4:09
  Speaker 1: And he's worked for Wild Turkey, jim Beam, he's worked I mean it's an amazing career Old Force or Brown and Foreman, he's just had such a good career.
• 4:22
  Speaker 1: But he also knew Booker and he earlier in the when we were getting ready.
• 4:28
  Speaker 1: It's like he's been so much a part of everything.
• 4:32
  Speaker 1: He even you know one of our guys, scott McRae, got a bottle of Russell's Reserve 13 and Greg's like I know Russell's Reserve and so he's.
• 4:41
  Speaker 1: If you've listened to the podcast, you know Greg's like I know Russell's Reserve, and so if you've listened to the podcast, you know Greg's a really good supporter and we have him on.
• 4:50
  Speaker 1: He's up at the top with Alan Bishop, and Greg and Randy Prass are all up there as the top people that join us and we really love every moment that we get to spend with them in Kentucky.
• 5:02
  Speaker 1: Every time we do something together, it's just the bourbon is always fantastic, but the friendship is beyond anything that I ever thought would happen yeah, there's.
• 5:12
  Speaker 3: Look at, there's some big news.
• 5:13
  Speaker 3: Greg says four branches.
• 5:16
  Speaker 3: Press release is coming out this week and you heard it here first yep, there you go.
• 5:21
  Speaker 1: He's new.
• 5:21
  Speaker 1: I'm not good, I can't release that kind of stuff without craig schneider permission, and I guess we just got it.
• 5:27
  Speaker 1: He's going to be the master distiller of four branches, so that's really kind of cool.
• 5:32
  Speaker 1: So, all right, everybody, wwwscotchiebourbonboyscom for all things scotchy bourbon boys, normally.
• 5:38
  Speaker 1: Um, we have a t-shirt, but we sell t-shirts and we sell the glenn.
• 5:43
  Speaker 1: Glenn karens, the scotchy boys, urban boys, glenn karens.
• 5:46
  Speaker 1: Uh, you can order them off the website.
• 5:49
  Speaker 1: I don't know if we've checked the orders.
• 5:51
  Speaker 1: We should probably check those orders.
• 5:52
  Speaker 1: I push it every time.
• 5:54
  Speaker 1: I can't do everything, yeah, I know.
• 5:55
  Speaker 1: And then also, I always encourage you if you're trying to get one of our barrel picks, like our lily and sinclair, or you're trying to get, um, one of the glasses or the t-shirts, contact me directly and I'll just say I can send it to you.
• 6:09
  Speaker 1: We work through venmo.
• 6:10
  Speaker 1: It's real easy kind of stuff, so I'm super excited, um, tonight.
• 6:17
  Speaker 1: Uh, also, before I talk about that roxy, I also have to tell everybody that we're on Facebook, instagram, youtube and Axe, along with all the major podcast formats Apple, iheart, spotify mainly, but anywhere you listen, however you listen, however you watch us, just remember to like, listen, comment, subscribe and leave good feedback, especially on apple.
• 6:43
  Speaker 1: If you can go to apple and just keep giving us five stars, I'd like to get the rating up.
• 6:47
  Speaker 1: Uh, we got a couple things.
• 6:49
  Speaker 1: Uh, last week we talked about it a little bit and this week I want to talk about it a little bit more.
• 6:55
  Speaker 1: I'm going to quick share the screen here and I want to see it.
• 7:00
  Speaker 1: So far, no, let's see, that's it.
• 7:02
  Speaker 1: I think I want to say I'm going to hit share, screen share, and then over there that comes up.
• 7:10
  Speaker 1: All right, I'm going to go here, all right?
• 7:14
  Speaker 1: No, no, yep.
• 7:17
  Speaker 1: So feed spot is a place that ranks podcasts.
• 7:23
  Speaker 1: It's from a podcast database and they rank all the different categories of podcasts and I'm going to include a link on the podcast either on YouTube when I'm done tomorrow or I'll even throw it in the comments on facebook and then I'll also include it on our audio.
• 7:45
  Speaker 1: But we were ranked by feed spot as out of the six best whiskey podcast, the 60 best whiskey podcast to listen to.
• 7:58
  Speaker 1: Um, we were ranked third, we're three, and it's right there and it comes up, and I have to do some things.
• 8:09
  Speaker 1: They've been asking me to upgrade everything as far as the ranking and do that and put some stuff, put the links to the website and everything, and I got to do that.
• 8:19
  Speaker 1: But you know, like you said, where's the time, but I was just just.
• 8:22
  Speaker 1: We're really honored by feed spot, so check that out, go to feed spot, look up whiskey podcasts and and we come up as the third whiskey podcast of the top 60 in on of their list so that's kind of cool, so I just wanted to share that with everybody, that's really cool.
• 8:40
  Speaker 1: And so I mean, it's like when it finally sets in, you know it sinks in and you're just like what, how is that possible?
• 8:52
  Speaker 1: All right, so anyways, all right, we got to hit this.
• 8:56
  Speaker 3: Because hard work pays off.
• 8:59
  Speaker 1: Does it?
• 8:59
  Speaker 1: Yeah, it does.
• 9:00
  Speaker 1: I think so too.
• 9:02
  Speaker 1: We'll keep up Spanky's.
• 9:03
  Speaker 1: What just happened?
• 9:05
  Speaker 1: Oh, did that.
• 9:07
  Speaker 2: How did that even happen?
• 9:10
  Speaker 1: It's supposed to go right here so that we can look Spanky congrats so thanks.
• 9:15
  Speaker 1: Good Thanks for watching Spanky tonight.
• 9:17
  Speaker 1: There we go.
• 9:18
  Speaker 1: We got Thomas Anderson.
• 9:20
  Speaker 1: He's a favorite of the podcast.
• 9:22
  Speaker 1: There we go.
• 9:23
  Speaker 1: We got Thomas Anderson, he's a favorite of the podcast.
• 9:24
  Speaker 1: And Tater Dom said what I can't.
• 9:28
  Speaker 2: Oh, cheers.
• 9:28
  Speaker 2: He said cheers to Thomas.
• 9:31
  Speaker 1: There you go, All right.
• 9:32
  Speaker 1: So there we go.
• 9:33
  Speaker 1: We got all that covered, right.
• 9:35
  Speaker 1: We got all the promotional stuff covered.
• 9:37
  Speaker 1: How's your day going?
• 9:39
  Speaker 1: How did it go?
• 9:41
  Speaker 1: Today's tax day?
• 9:42
  Speaker 1: How did?
• 9:44
  Speaker 3: they go today's tax day folks um.
• 9:45
  Speaker 3: They're done, so that's good it's a it's a relief.
• 9:49
  Speaker 1: What would you say?
• 9:49
  Speaker 1: It's a relief of heavy weight, because not only is roxy, do my own, she does all of our taxes.
• 9:57
  Speaker 1: She does the business and helps me with the business end of the scotchie bourbon boys.
• 10:01
  Speaker 1: She runs her business plus.
• 10:03
  Speaker 1: Then she combines my income into it and she has to figure out all that stuff and we've evolved good web designer she's.
• 10:12
  Speaker 1: She did our website, which we get a lot of uh kudos for.
• 10:16
  Speaker 1: We've we got to really kind of update it soon, yep, and then all you know, but once we get through tax season, this is usually the time when we have a little bit of time right right.
• 10:26
  Speaker 1: That's why I want some bourbon tonight to celebrate being done with so tax season, so they also do other people's taxes too, not just so there's a little bit of information on um, on the, on the bookers, and I got that again.
• 10:47
  Speaker 1: We can do this whole thing again.
• 10:49
  Speaker 1: I think that was do you, was that it?
• 10:52
  Speaker 1: Okay?
• 10:53
  Speaker 1: Man, uh, 60 best.
• 10:54
  Speaker 1: Okay, that's what we want to do, share, I'll come over here and then we've got.
• 10:59
  Speaker 1: Yeah, so that's the, the review on it.
• 11:01
  Speaker 1: But here is bookers.
• 11:04
  Speaker 1: So tonight, um, and then I also think home, nope, that's the other one, the bookers.
• 11:12
  Speaker 1: This is batch 20, 2501 berries batch and um.
• 11:18
  Speaker 1: Okay, let's accept all cookies, all.
• 11:22
  Speaker 2: All right.
• 11:22
  Speaker 1: So it's got the card and the card has everything on it and forever we read the card until I found out I could share the screen and you all could see the card while I read it.
• 11:34
  Speaker 1: But anybody on YouTube or on YouTube I'll read it.
• 11:40
  Speaker 1: But so this batch is called barry's batch and um it's about.
• 11:48
  Speaker 1: So the first us relief of bookers of 2025 collection is a booker's batch 2501 barry's batch.
• 11:54
  Speaker 1: The batch is named in honor of barry barish, former beam chairman and ceo and a dear friend to Dad and me.
• 12:01
  Speaker 1: He was a legend at Beam, guiding us for over 40 years.
• 12:06
  Speaker 1: Sadly, barry passed early in 2024, and we miss him plenty.
• 12:10
  Speaker 1: So with this release, we celebrate who Barry was and share just a few of the reasons everyone loved him so much.
• 12:17
  Speaker 1: Now we can do our best to support our Okay All right, so that was Greg talking about doing our best to support the government and, yeah, with the taxes.
• 12:34
  Speaker 1: But in 1955, we hit a big milestone.
• 12:36
  Speaker 1: Our family had been making whiskey for over 200 years.
• 12:40
  Speaker 1: It was high time for some festivities, particularly after the rough go of it bourbon had in the 80s In 1995, not 1955.
• 12:52
  Speaker 2: Sorry about that.
• 12:53
  Speaker 1: They had the rough go of it in the 80s.
• 12:55
  Speaker 1: Barry took the opportunity to throw a party bigger than any we'd ever had, bringing people from around the world for food, drinks and a good time all day.
• 13:06
  Speaker 1: Jerry brought beam pride to everyone in the crowd.
• 13:09
  Speaker 1: He stood front and center on stage from morning to night, his energy never flagging, highlighting what we'd accomplished and drumming up excitement for all we were about to achieve.
• 13:21
  Speaker 1: Accomplished and drumming up excitement for all we were about to achieve.
• 13:25
  Speaker 1: He hosted the main event of the afternoon, where we invited anyone and everyone named Jim Beam to come over and join the leaders on the stage.
• 13:30
  Speaker 1: He proclaimed their names louder than anyone else, proud to be honoring the name.
• 13:36
  Speaker 1: Above the door.
• 13:36
  Speaker 1: I could still see him surrounded by dozens of those Jims beaming.
• 13:40
  Speaker 1: If it weren't for Barry, we wouldn't be where we were today.
• 13:44
  Speaker 1: We're more than grateful for everything he did and everything.
• 13:48
  Speaker 1: He was A real good guy and truly one of a kind.
• 13:51
  Speaker 1: So here's to you, barry.
• 13:53
  Speaker 1: You'll always be in our hearts.
• 13:54
  Speaker 1: So.
• 13:55
  Speaker 2: Greg.
• 13:56
  Speaker 1: Schneider, were you in that at that party?
• 13:58
  Speaker 1: Because?
• 13:59
  Speaker 2: that sounds like something you might have been at.
• 14:01
  Speaker 1: But anyways, that's a question.
• 14:02
  Speaker 1: So this is the first release of the Booker's 25 collection, booker's Batch.
• 14:08
  Speaker 1: Can you read that or?
• 14:09
  Speaker 3: no, read what.
• 14:11
  Speaker 1: That.
• 14:11
  Speaker 3: Uh-huh.
• 14:12
  Speaker 1: We want to read that.
• 14:12
  Speaker 1: Sure, our collection is Booker's Batch 2501, berry's Batch Bourbon, and here's the master distiller notes.
• 14:25
  Speaker 3: The color of Berry's's batch is a bright golden amber, inviting you to lean in and take in the wonderful aroma.
• 14:28
  Speaker 3: The nose is warm and welcoming, with hints of vanilla and a touch of sweetness from the more than seven years it spent aging in a new white oak barrel.
• 14:37
  Speaker 3: When I took a sip from this batch, the cozy flavor that filled my mouth reminded me of a chilly January morning, perfect for enjoying a good bourbon.
• 14:46
  Speaker 3: The balanced finish was smooth and left me wanting more.
• 14:50
  Speaker 3: It's just that good.
• 14:52
  Speaker 3: I know Dad would have loved to celebrate his longtime friend and colleague with this bourbon named after him.
• 14:59
  Speaker 3: I really hope you enjoy Barry's batch as much as I enjoyed creating it.
• 15:04
  Speaker 1: All right.
• 15:04
  Speaker 1: So that's what good bourbon does Bring friends together and turns conversations into lasting memories.
• 15:11
  Speaker 1: This batch is made up of four barrels from four production dates that were aged in five different warehouses.
• 15:18
  Speaker 1: The age of the batch is seven years, two months and four days.
• 15:22
  Speaker 1: The proof of the batch is 125.7 proof.
• 15:26
  Speaker 1: The breakdown of the barrel storage for the batch is as follows 41% came from the fifth floor of the seven-story warehouse Three.
• 15:34
  Speaker 1: Three, Fourteen came from the fifth floor of seven-story warehouse one.
• 15:40
  Speaker 1: Four percent came from the seventh floor of seven-story warehouse one.
• 15:42
  Speaker 1: Four percent came from the seventh floor of nine-story warehouse H.
• 15:46
  Speaker 1: Thirty-two percent came from the fifth floor of seven-story warehouse X and nine percent came from the fourth floor of seven-story warehouse G.
• 15:56
  Speaker 1: So there you go.
• 15:57
  Speaker 1: That's the breakdown of that.
• 15:59
  Speaker 1: I'll get us off back over to here.
• 16:02
  Speaker 2: Stop sharing.
• 16:03
  Speaker 1: All right, right, there we are so this batch you just heard it buries batch, you got the whole background on it, but now, um, we're gonna give this baby.
• 16:11
  Speaker 1: So, bookers, is the reason why I really got into bourbon.
• 16:18
  Speaker 1: Honestly, do you remember?
• 16:19
  Speaker 1: It was kitchen table, yep, and I couldn't get it.
• 16:22
  Speaker 1: And I had seen it and I had no idea how batches work and this had to be like early 2019 and I had looked for it and it had come out and then it went away.
• 16:34
  Speaker 1: I didn't know that.
• 16:35
  Speaker 1: I thought it just went away because it was going to come back.
• 16:38
  Speaker 1: Um, so greg says that's an awesome maturation.
• 16:44
  Speaker 1: Those are awesome maturation locations.
• 16:45
  Speaker 1: Would love to taste it.
• 16:47
  Speaker 1: Well, I'm telling you, I bought that same thing so great, all right, all right so, but I would say so too.
• 16:59
  Speaker 1: But you are invited, you know you're invited to my house any time and I've got a lot of bookers, I mean, and I got bottles I would open for you, like bottles from 19,.
• 17:13
  Speaker 1: I believe the one is 1998 that I got.
• 17:19
  Speaker 1: So those are the reason to open Everybody, the reason to open everybody, the reason to open special bottles is Greg Schneider comes to your house.
• 17:27
  Speaker 1: That is a reason to open a special bottle.
• 17:29
  Speaker 1: There's births of your children, there's weddings, and Greg Schneider, a master distiller, comes and visits you.
• 17:39
  Speaker 1: Look at that.
• 17:42
  Speaker 1: That little extra has to break.
• 17:42
  Speaker 1: There we go, distiller comes and visits you.
• 17:43
  Speaker 1: Look at that, that one that part of the look at that, didn't that little extra has to break there we go getting this baby off.
• 17:49
  Speaker 1: It's got the wax, the whole thing, even the bead with the ribbon, and you got the beam with the wax.
• 17:56
  Speaker 1: I mean it's just so beautiful, you got your special label, but in and it comes, and it comes with this box, it's got.
• 18:05
  Speaker 3: Booker on it that we have smoked drinks in.
• 18:08
  Speaker 1: Yeah, it's going to be a smoker box.
• 18:10
  Speaker 1: And then what?
• 18:11
  Speaker 1: I just read this little card collecting thing you got here that you keep with each one.
• 18:18
  Speaker 1: It's really kind of cool Bad Story everything that you got those.
• 18:21
  Speaker 1: I love those.
• 18:22
  Speaker 1: And then it's got what booker's.
• 18:25
  Speaker 1: You know what booker?
• 18:26
  Speaker 1: Originally he wrote up a label, but then fred bookers the whiskey.
• 18:34
  Speaker 1: I.
• 18:35
  Speaker 1: I want to think that that one is baker's bourbon, baker's Bourbon it's always.
• 19:32
  Speaker 1: The whiskey in this package is the highest grade bourbon created, created by me here at Jim Beam.
• 19:40
  Speaker 1: It is bottled, uncut and unfiltered.
• 19:43
  Speaker 1: My grandfather, jim Beam, liked his whiskey from six to eight years old.
• 19:51
  Speaker 1: So, yep, there you go, and this one's a seven year, so here we go, here's the pop.
• 20:02
  Speaker 3: Oh my god I'm drinking out of a fancy.
• 20:04
  Speaker 3: Yeah, do the middle west spirits um glenn I did, I did get you a scotchy but you can drink.
• 20:10
  Speaker 1: I want you to, just like you can smell it.
• 20:14
  Speaker 3: It's just coming out, it already came out a lot of vanilla on the nose just coming out of the bottle.
• 20:19
  Speaker 3: All right, you can pour yours first.
• 20:24
  Speaker 3: I got it.
• 20:29
  Speaker 1: Got rid of the mixed up, all right.
• 20:33
  Speaker 1: So what Booker used to say and what Fred says is drink it any way you damn want to.
• 20:43
  Speaker 3: that is their favorite well please, any way, you damn well please, I think any damn any way.
• 20:49
  Speaker 1: You, I got a t-shirt that says okay, okay.
• 20:52
  Speaker 1: Last year when I got it, they were.
• 20:54
  Speaker 1: I asked and I got a 3xl.
• 20:56
  Speaker 1: Even that was even cooler, but, um, they, that's one thing from the start that Jim Beam's going to do.
• 21:02
  Speaker 1: I almost knocked that over.
• 21:04
  Speaker 3: No, don't do that.
• 21:05
  Speaker 3: What kind of pour is that?
• 21:06
  Speaker 1: What did I do I?
• 21:07
  Speaker 1: Lose my mind, I don't think I can roll it.
• 21:09
  Speaker 1: Nope, give me that other Glenn, so I can pour out a little.
• 21:12
  Speaker 1: I just want to, all right.
• 21:26
  Speaker 1: Oh, it's right there you can roll it, but I will say, um, they definitely.
• 21:27
  Speaker 1: It is very warm and cozy.
• 21:29
  Speaker 1: It's like when you meet fred and freddie.
• 21:30
  Speaker 1: Uh, we know, sandy, no special people, um, super nice, they're just everyday people producing fantastic.
• 21:38
  Speaker 1: They're, they're, they're in charge of the stewardship of their families whiskey and they have produced some awesome things.
• 21:45
  Speaker 1: Freddie has come up his um little book.
• 21:47
  Speaker 1: Uh is fantastic what he does there and everything.
• 21:50
  Speaker 1: But there you go to their house and uh, whisk, they have the perfect whiskey, sour.
• 21:57
  Speaker 1: They know how to make it.
• 21:58
  Speaker 1: They know the exact um measurements of everything and it's a frozen delight.
• 22:04
  Speaker 1: They, they do it like a slushy and it goes down real easy.
• 22:07
  Speaker 1: Oh yeah, you could get in trouble, that's for sure.
• 22:09
  Speaker 2: And then we have, oh my gosh any damn way you please there you go and walker, you're on.
• 22:15
  Speaker 3: You made it.
• 22:16
  Speaker 3: See I, I got the.
• 22:17
  Speaker 3: You couldn't stay away.
• 22:18
  Speaker 1: He's he said he was training but he got on hi walker.
• 22:21
  Speaker 1: Um so, uh, any damn way, you please see walker's always there for me, please part right, yes you did.
• 22:28
  Speaker 1: I got a t-shirt that says that.
• 22:29
  Speaker 1: But um, the other aspect of it is it's kind of like what booker, when el Elmer T Lee Booker they had different perspectives that on whiskey than what we did.
• 22:44
  Speaker 1: For instance, ryes were what they always thought you would mix drinks with.
• 22:49
  Speaker 1: It wasn't something that you would drink straight.
• 22:52
  Speaker 1: They really felt rye was a really good.
• 22:56
  Speaker 1: The whiskey flavor came out that way.
• 22:59
  Speaker 1: And then also they also said they didn't think anybody would ever drink barrel strength consistently.
• 23:06
  Speaker 2: They wanted to put out a barrel strength.
• 23:09
  Speaker 1: When Booker put this out, he wanted it so you could proof it down yourself.
• 23:13
  Speaker 1: He didn't think that 1986, when he started doing this.
• 23:19
  Speaker 1: Now it's 2025.
• 23:20
  Speaker 1: So the last 40 years it would evolve into people, a massive amount of people, just only drinking at barrel strength.
• 23:29
  Speaker 1: So tonight we're going to do the barrel bottle breakdown, but then I've got a glass with some rocks on it.
• 23:39
  Speaker 1: Then I've got a glass with some rocks on it and we can put it over the rocks, because, honestly, this is something that when you have a barrel strength like this at 127, I want to say .5.
• 23:47
  Speaker 3: 125.
• 23:48
  Speaker 3: Point something here it comes.
• 23:55
  Speaker 1: I got it Seven years, two months, four days, and it is 62.85, which we'll put it at 125.7.
• 24:06
  Speaker 1: So there's the dyslexia.
• 24:08
  Speaker 1: Correct, as usual, no there's the dyslexia in me 127.5, 125.7, that's dyslexia at its best.
• 24:15
  Speaker 1: So you know again, any damn way you way you want.
• 24:20
  Speaker 3: Now we got a little bit of water so that any damn way, you please any damn way, you please thank you, I gotta get it straight, right that's what I'm here for I gotta get it straight.
• 24:31
  Speaker 1: So this booker's first of the year exciting.
• 24:35
  Speaker 1: It's always, um you know, march, late march, early april, and then last year they come out with four.
• 24:40
  Speaker 1: What a couple times they've come out with five.
• 24:42
  Speaker 1: But it's nice to see it back in the seven year range.
• 24:45
  Speaker 1: And then also, this is going to now be our old louisville whiskey company barrel bottle breakdown.
• 24:55
  Speaker 1: Make sure the next time you're in Louisville you stop in and see a mean at the old Louisville Whiskey Company.
• 25:01
  Speaker 1: I can guarantee you it's an experience unlike any other.
• 25:05
  Speaker 2: So our Barrel Bottle.
• 25:06
  Speaker 1: Breakdown scale is based off of Knox.
• 25:11
  Speaker 1: We've changed it to Knox.
• 25:14
  Speaker 3: We're not doing anything.
• 25:15
  Speaker 1: We're just being, we're not bashing anything.
• 25:17
  Speaker 3: No, no, we're not going to, that's just being.
• 25:18
  Speaker 3: We're not bashing anything.
• 25:19
  Speaker 3: No, no.
• 25:19
  Speaker 1: We're not going to.
• 25:20
  Speaker 1: That's got a negative connotation, but we're going to be doing knocks.
• 25:23
  Speaker 1: So this is the first time that Roxy's been on a barrel bottle breakdown Since we changed it.
• 25:27
  Speaker 1: Yeah, kitchen table reminds me of 9-11-0.
• 25:32
  Speaker 1: So I'll read that in a little bit after we do this.
• 25:36
  Speaker 1: But the barrel bottle breakdown scale is based off knocks.
• 25:42
  Speaker 1: I've got the knocker and I'm going to knock.
• 25:44
  Speaker 3: And you say that doesn't have.
• 25:46
  Speaker 1: I've got.
• 25:47
  Speaker 1: I've got the whatever connotation yeah and then um.
• 25:51
  Speaker 3: I can't say bashing, but we can say knocker.
• 25:54
  Speaker 1: What?
• 25:55
  Speaker 1: It's a knocker Someone's knocking.
• 25:57
  Speaker 1: Anyways, I'm going to knock on this barrel too when we do it.
• 26:02
  Speaker 1: So know that the scale is based off of aroma, taste, body and finish.
• 26:11
  Speaker 1: The taste and the finish you can get up to five knocks.
• 26:14
  Speaker 1: The taste and the finish you can get up to five knots.
• 26:18
  Speaker 1: The aroma or nose and the body you can get up to four knots total.
• 26:25
  Speaker 1: But if there is an exceptional category, you get a bonus knocker.
• 26:33
  Speaker 1: You can add what you came up with a butt up up, A butt up up.
• 26:37
  Speaker 1: We had a butt up up we didn't change the butt up up, because that with a butt-up-up, a butt-up-up, we had a butt-up-up.
• 26:41
  Speaker 2: We didn't change the butt-up-up Because that evolves into a butt-up-up.
• 26:42
  Speaker 1: And so you could get a total of 19 out of 18 for a perfect score, but you can only use the butt-up-up in one category.
• 26:49
  Speaker 1: So there we go.
• 26:57
  Speaker 3: John Ritz headed to pick a battle's it's, it's there and made it no, no, he's talking about the bookers heading to the store.
• 27:04
  Speaker 1: Yep all right, so in the, in the, so I've got, uh, no I'm not gonna share it, but I'm gonna go over here and me and you can come over to we've got a little bit of something All right.
• 27:19
  Speaker 1: So from Breaking Bourbon I basically it comes down to the distillery is Jim Beam Distillery.
• 27:28
  Speaker 1: Release date was March of 2025.
• 27:31
  Speaker 1: Like I said, late March, 125.7 proof.
• 27:33
  Speaker 1: We already talked about that.
• 27:34
  Speaker 1: But the mash bill is that classic Jimim bean mash bill of 77 corn, 13 ryan, 10 malted barley.
• 27:42
  Speaker 1: Um, I agree, the color of this it's a very deep amber.
• 27:47
  Speaker 1: It's an amber, very red.
• 27:50
  Speaker 1: It picks up that little bit of red, of amber right.
• 27:53
  Speaker 3: Yeah, it looks like the color of amber.
• 27:58
  Speaker 1: It's $100.
• 28:01
  Speaker 1: It was $99.
• 28:03
  Speaker 1: It's right there.
• 28:04
  Speaker 1: I've been holding that price.
• 28:06
  Speaker 1: But the caramel oh my God, does that smell good.
• 28:09
  Speaker 2: Mm-hmm.
• 28:10
  Speaker 1: That's the most caramelly nose on a Booker's, I think.
• 28:14
  Speaker 3: Yeah, but it also has like a.
• 28:16
  Speaker 3: It's like a peanut butter sandwich.
• 28:21
  Speaker 1: Okay, so here's what they said Seasoned oak.
• 28:25
  Speaker 1: Pleasant, it's peanut caramel cinnamon.
• 28:28
  Speaker 1: So wait, but this is when I went.
• 28:33
  Speaker 3: Oh see.
• 28:34
  Speaker 1: We haven't drank it yet.
• 28:36
  Speaker 3: Yeah, but just so you know, I hit it right on the nose.
• 28:41
  Speaker 1: The nose.
• 28:41
  Speaker 1: That's pretty funny.
• 28:42
  Speaker 1: All right, so the body of this baby rolling around, it sticks pretty good.
• 28:48
  Speaker 3: But I'm going to say it's not the longest, well, I guess, watch this.
• 28:51
  Speaker 1: I mean, where are they?
• 28:52
  Speaker 1: Okay, there they are.
• 28:53
  Speaker 1: Are they started?
• 28:54
  Speaker 3: Oh, look it, They've started.
• 28:55
  Speaker 3: Nice long legs, are you seeing them?
• 29:01
  Speaker 3: Like, like, like, they're subtle, oh they're now there.
• 29:05
  Speaker 3: Look at how once they go, those are all the way down yeah, it's long and the legs are very, very thick I mean it's just holding in there.
• 29:17
  Speaker 3: It's being stubborn.
• 29:18
  Speaker 3: There it is.
• 29:21
  Speaker 1: As it runs back into the glass.
• 29:25
  Speaker 3: It's actually coating the glass like caramel, like if you had caramel in the glass.
• 29:30
  Speaker 1: Super Alright, here we go.
• 29:32
  Speaker 1: I'm excited.
• 29:34
  Speaker 3: I do smell that, that vanilla, the cinnamon, the caramel now Alright, here we go.
• 29:50
  Speaker 1: That's a good boogers.
• 29:53
  Speaker 3: I'm going to wait for taste number two after that.
• 29:55
  Speaker 1: Look at the legs now.
• 29:57
  Speaker 3: My palate's shocked.
• 29:57
  Speaker 3: I'll show everybody that.
• 30:00
  Speaker 1: I mean that is amazing.
• 30:01
  Speaker 1: What's going on in that glass.
• 30:02
  Speaker 1: Right there you can see how thick they are.
• 30:05
  Speaker 1: Same thing everybody up on YouTube.
• 30:08
  Speaker 1: It's very I don't see how a 125.7.
• 30:25
  Speaker 3: It doesn't really drink like it's that high proof at all.
• 30:28
  Speaker 3: No, the body.
• 30:30
  Speaker 1: Now there's like a cinnamon breath mint in your mouth after I taste like yeah but you taste that almost like a.
• 30:41
  Speaker 3: That's a warm buttery oak.
• 30:44
  Speaker 3: Um, I mean, here's a palate, but it's sweeter.
• 30:47
  Speaker 1: I'm breaking sweeter breaking bourbon gives the palate.
• 30:50
  Speaker 1: Caramel, peanut butter fudge, okay, yeah cinnamon allspice.
• 30:55
  Speaker 1: I think the allspice is in my chest honey no, the allspice.
• 30:58
  Speaker 3: I think the allspice is in my chest.
• 30:59
  Speaker 3: Honey, graham cracker tobacco and a slight mustiness yeah, you can definitely maybe on the finish.
• 31:07
  Speaker 1: I would say the little tiny bit of the element of a dusty on the finish so the honey starts on the tip of your tongue, but as you swallow, the graham cracker starts to happen.
• 31:21
  Speaker 3: The peanut butter.
• 31:22
  Speaker 3: I don't get a lot of graham cracker.
• 31:23
  Speaker 3: No, not the graham cracker the caramel.
• 31:26
  Speaker 1: So it starts off.
• 31:27
  Speaker 1: Honey goes to caramel in the mid palate.
• 31:28
  Speaker 1: By the time it hits the back, you pick up some of the cinnamon and allspice, but that's when you taste the peanut aspect of it.
• 31:34
  Speaker 1: But then, as it goes to the back, See of it.
• 31:42
  Speaker 3: But then as it goes to the back I get all the peanut on the aroma or the nose and the palate for me has the as a spice, the oak, the little bit of that mustiness, bit of that mustiness Hawker goes, he says what's?
• 32:00
  Speaker 3: Everybody drinking.
• 32:01
  Speaker 3: The finish, they say, is a little bit nutty.
• 32:06
  Speaker 1: It's a little persistent nutty undertone.
• 32:07
  Speaker 1: Yeah, you get that on the finish Linger.
• 32:08
  Speaker 1: And spice the spice too a little bit when I have a hard time it loses the sweetness on the palate, I would say the tobacco.
• 32:17
  Speaker 1: If there's a tobacco or lingering spice or allspice, that's not a finish.
• 32:20
  Speaker 1: I don't get that at all.
• 32:22
  Speaker 3: No, I get it on the finish too.
• 32:24
  Speaker 1: This is a delicious.
• 32:28
  Speaker 2: This is delicious.
• 32:29
  Speaker 1: I think this is the best one in a couple years.
• 32:33
  Speaker 3: It's really like a fireside sipper, like when you want something that's warm and cozy and it's got the spice but it's it's not burning all the way down at all.
• 32:45
  Speaker 3: It's a nice, just spicy flavor.
• 32:50
  Speaker 1: I'm looking for the the to add some water.
• 32:52
  Speaker 1: It's by the refrigerator, see that, oh, your cup yeah this or the copper cup.
• 32:57
  Speaker 1: Be careful, you see it in there, the pipette.
• 33:01
  Speaker 1: Oh, thank you, um, martin duffy, you definitely was the one who was able to get the pipette, so I'm going to see what happens to it when I add a little bit of water, because this is something definitely with a with a 125.7 that I have no problem doing.
• 33:17
  Speaker 1: I put two drops.
• 33:18
  Speaker 3: What do you want?
• 33:18
  Speaker 3: One or two?
• 33:22
  Speaker 2: Two is good, here we go.
• 33:27
  Speaker 1: One, two.
• 33:27
  Speaker 1: All right, so the Pipette this is a Glencairn Pipette, courtesy of Martin Duffy, the brand ambassador in sales, north American sales, and for the Glencairn Glass Company, which we get all of our scotchy bourbon boys on karen's from.
• 33:42
  Speaker 1: So here we go.
• 33:43
  Speaker 1: Yes, spanky, this is better than kentucky tea in my oh, absolutely, yeah so we add the water.
• 33:50
  Speaker 1: Oh, oh, my god, there's a peanut butter fudge.
• 33:58
  Speaker 3: There it is.
• 33:58
  Speaker 3: Yeah, and there's a ton of caramel that goes right to the peanut and there's the tobacco on it.
• 34:03
  Speaker 3: Yeah, Right at the back of the like on the.
• 34:07
  Speaker 1: Wow.
• 34:07
  Speaker 3: Well, that's actually better with the two drops in it.
• 34:11
  Speaker 3: It opens it up a lot yeah.
• 34:13
  Speaker 3: So, and the finish is a little spacier, which is what water sometimes does.
• 34:18
  Speaker 3: Oh, and the finish is a little spacier, which is what water sometimes does, but also okay.
• 34:24
  Speaker 3: So putting the two drops of water in cuts the mustiness down, wouldn't you agree?
• 34:27
  Speaker 3: I don't get that musty.
• 34:30
  Speaker 3: No, no musty, it's more tobacco.
• 34:33
  Speaker 1: A little bit of that I still haven't gotten the graham cracker.
• 34:38
  Speaker 3: No, I haven't either.
• 34:39
  Speaker 1: Not the honey off the first bite, yeah, the honey.
• 34:41
  Speaker 3: The sweetness is like a honey.
• 34:43
  Speaker 3: I like that all right.
• 34:49
  Speaker 1: So we can't go off of the drips, we gotta go off of the the rankings.
• 34:53
  Speaker 1: I thought I'll go first, then we'll alternate, okay, who goes first?
• 34:58
  Speaker 1: So I thought on the nose or the aroma, that it was very, very spectacular.
• 35:04
  Speaker 1: It's everything I wanted to smell.
• 35:06
  Speaker 1: I picked up a little bit of nut peanut, but I picked up a ton of caramel right in my glasses pure caramel, and it's what I want.
• 35:13
  Speaker 1: So I give it a 4 on the aroma or the nose 4 knocks.
• 35:22
  Speaker 3: I will agree because I really all of the different experiences the nose, the palate, the body, the taste, the finish experiences the nose, the palate, the body, the taste, the finish.
• 35:32
  Speaker 3: I think the nose was needs the highest score.
• 35:36
  Speaker 3: I would give it four.
• 35:39
  Speaker 1: No but it's not a bop, but a bop.
• 35:41
  Speaker 3: No, it's not a bop, but it can easily get four.
• 35:46
  Speaker 1: All right.
• 35:46
  Speaker 1: So we both gave it four knocks on the aroma and the nose.
• 35:50
  Speaker 1: What are you talking now as far as the body?
• 35:55
  Speaker 3: And the max is five on the body, four also.
• 35:59
  Speaker 1: Because who cares If it tastes good?
• 36:03
  Speaker 3: Well, I would give it a three then, because it's not as good as the nose to me, but it still is good, so I'll give it a three.
• 36:08
  Speaker 1: I have to agree.
• 36:08
  Speaker 1: So most of the time Booker's is a four, but this stays middle palate.
• 36:14
  Speaker 2: It gets to your cheeks a little bit.
• 36:16
  Speaker 3: Just a little.
• 36:17
  Speaker 3: It actually bypasses the tip of my tongue altogether.
• 36:20
  Speaker 1: Unless you put your tip of your tongue.
• 36:21
  Speaker 3: Even I tried that and it really didn't stay there and it's kind of just staying in the same place.
• 36:26
  Speaker 1: Okay.
• 36:31
  Speaker 3: For that purpose, I guess.
• 36:32
  Speaker 3: Yeah, so now I can have a little bit extra.
• 36:33
  Speaker 3: Well, this is non-slime.
• 36:33
  Speaker 1: Yeah, I would say the body isn't as cool as so you're going to give it a three.
• 36:35
  Speaker 3: Yes.
• 36:36
  Speaker 1: Three knocks on the body for Roxy, tiny agrees and incurs because once again, to get that four flavor it's got to really hit the cheeks.
• 36:48
  Speaker 2: It's got to hit the cheeks.
• 36:49
  Speaker 1: It touched, it just tickled my cheeks, so I give it a three, which is very unique.
• 36:57
  Speaker 1: My cheeks didn't come to the party.
• 36:58
  Speaker 1: Which is unique for a Booker's, because most of the time Usually the bodies are big on these Booker's.
• 37:05
  Speaker 3: So most of the time I'm not saying I am disappointed in that, but you know, body is body and you gotta read it accordingly.
• 37:13
  Speaker 1: Okay, so I go first on taste Taste.
• 37:24
  Speaker 1: That again.
• 37:24
  Speaker 1: Really, guys, no water, right, no water.
• 37:30
  Speaker 1: I'm firmly on board with this?
• 37:33
  Speaker 1: I don't.
• 37:33
  Speaker 1: It goes on, the taste, starts off, honey goes the caramel and then the finish is what drifts.
• 37:43
  Speaker 1: Okay, yeah.
• 37:44
  Speaker 1: So I'm giving it a five on the taste.
• 37:46
  Speaker 1: We all know I love Booker's, but this is one of the better.
• 37:49
  Speaker 1: I think this is one of the better batches in a while.
• 37:52
  Speaker 1: It's very.
• 37:54
  Speaker 1: They did very good, you know they did.
• 37:56
  Speaker 1: They honored Barry with a really good batch.
• 38:00
  Speaker 1: So I'm going to give the Booker's on taste of five.
• 38:07
  Speaker 3: And I will give it a four because it's not as complex as I would like if you're looking for complexity.
• 38:19
  Speaker 1: Booker's usually isn't that.
• 38:20
  Speaker 1: Booker's is about big, bold flavors, and so if you are, then I could see you giving it a four.
• 38:25
  Speaker 3: I'm not saying I expected it to be complex.
• 38:27
  Speaker 3: I'm saying, with all those flavors that are in there, i'm'm just every sip I take is kind of staying the same.
• 38:39
  Speaker 1: Okay, so that leads you to what you think of the finish.
• 38:46
  Speaker 3: It's five to the maximum again, so it's a very long finish.
• 38:54
  Speaker 3: So if you need to score it for how long the finish is, it's a really long finish.
• 38:59
  Speaker 3: I'll give it a four.
• 39:02
  Speaker 3: Yeah, because it's not.
• 39:04
  Speaker 3: I'm not like, wow, that finish is even better than the taste.
• 39:08
  Speaker 3: It's so long.
• 39:11
  Speaker 1: Okay, you know even better than the taste it's, so you know it's.
• 39:13
  Speaker 1: It's so long, okay, so that leaves me, so I think it's everybody the way I explain finish.
• 39:21
  Speaker 1: It's the last thing after you're done in your mouth.
• 39:24
  Speaker 1: So I would agree with you the final aspect of what I'm tasting now.
• 39:31
  Speaker 1: But it goes to that tobacco, that finish goes to that tobacco, that little bit of whatever, and that is not my favorite flavor.
• 39:42
  Speaker 3: So I'm actually going to give it a three.
• 39:43
  Speaker 3: It's a little smoky.
• 39:43
  Speaker 1: I'm actually going to give it a three for a finish.
• 39:45
  Speaker 1: I could see you doing that I'm not going to give it a three amount as far as that goes.
• 39:49
  Speaker 3: Yeah, I could see you doing that amount.
• 39:50
  Speaker 3: As far as that, yeah, I can see you doing that.
• 39:52
  Speaker 1: But for me.
• 39:52
  Speaker 1: What makes?
• 39:55
  Speaker 3: finishes.
• 39:55
  Speaker 3: For me, the most enjoyable is how long they last.
• 39:58
  Speaker 3: I tend to grade things higher if finishes are long.
• 40:01
  Speaker 1: So we both graded a 4.
• 40:03
  Speaker 1: Then, on body, you graded out of 4, you gave it a 3 and I gave it a 3.
• 40:09
  Speaker 1: So we're both at 7.
• 40:09
  Speaker 1: But then on taste, you gave it a three and I gave it a three, so we're both at seven.
• 40:13
  Speaker 1: But then, on taste, you gave it a four and I gave it a five, which takes me to 12, 11 to 12.
• 40:18
  Speaker 3: But on the finish, I gave it a four and you gave it a three Right, so our scores are the same 15 out of 18.
• 40:28
  Speaker 1: Correct Yep.
• 40:28
  Speaker 1: So the Scotchy Bourbon Boys Barrel Bottle.
• 40:32
  Speaker 1: Breakdown of Booker's.
• 40:33
  Speaker 1: Which is pretty darn good.
• 40:34
  Speaker 1: Barry's batch is 15 out of 18.
• 40:37
  Speaker 1: It's a damn damn good score.
• 40:39
  Speaker 3: Oh yeah, and it's really enjoyable to drink.
• 40:42
  Speaker 3: That's what I'm going to summarize.
• 40:45
  Speaker 1: So we got Chris Brees watching on YouTube and he's in London and it's 2.15 am.
• 40:51
  Speaker 3: Oh, I like it.
• 40:52
  Speaker 1: Yeah, I'm a little insomniac, so here's the thing.
• 40:55
  Speaker 3: Pour that water out, though Pour that water into the cup Booker always says drink it any damn way you want, please.
• 41:03
  Speaker 1: Thank you, that's really going to present a problem.
• 41:06
  Speaker 1: It is.
• 41:07
  Speaker 3: How are you going to get that out?
• 41:10
  Speaker 1: Hold on, we've got to get something.
• 41:12
  Speaker 1: What would you do?
• 41:13
  Speaker 3: oh, I got it there you go, perfect, perfect.
• 41:16
  Speaker 3: I really botched up the ice, the big ice, so put your finger on like a little little thing, yeah hold on, hold on, don't, don't touch it.
• 41:25
  Speaker 1: I'm clean, you're drinking 125 proof bourbon.
• 41:30
  Speaker 1: This is one place where finger juice actually.
• 41:35
  Speaker 3: Folks you heard it the first time here Finger juice.
• 41:37
  Speaker 3: Apparently I've got a juicy finger.
• 41:41
  Speaker 3: I had one.
• 41:41
  Speaker 3: I do have a bent finger.
• 41:45
  Speaker 3: I'm not exactly sure it's juicy.
• 41:47
  Speaker 1: All right, we're gonna put this booker on the rocks.
• 41:49
  Speaker 1: Oh my god, damn you, damn you, damn you, damn you to hell.
• 41:56
  Speaker 1: That's our nighttime cap.
• 41:59
  Speaker 3: Look, it's a spinny cup, it's a cap.
• 42:00
  Speaker 3: Yeah, these are cool Watch.
• 42:03
  Speaker 1: Curtsy of my mother-in-law, which is really kind of cool.
• 42:07
  Speaker 1: Who?
• 42:07
  Speaker 3: did a good job on that gift.
• 42:09
  Speaker 3: It was really cool.
• 42:10
  Speaker 1: It was ever since I tried this bag.
• 42:10
  Speaker 1: We tried kind of cool.
• 42:11
  Speaker 1: Who did a good job on that gift?
• 42:11
  Speaker 1: Everson.
• 42:11
  Speaker 1: What's really cool is Everson.
• 42:12
  Speaker 1: I tried Booker's Reserve last week and it was fantastic.
• 42:16
  Speaker 1: Yeah, the Reserve was really good.
• 42:18
  Speaker 1: But, here, there you go, that's one thing.
• 42:29
  Speaker 1: You know how there you go, that's one thing.
• 42:31
  Speaker 1: You know how Chris CT can do this.
• 42:33
  Speaker 1: I can't, but I can do this really well.
• 42:35
  Speaker 3: The cup does all the work for you.
• 42:37
  Speaker 1: Yeah, except to get that main spin.
• 42:39
  Speaker 1: I practice for videos.
• 42:41
  Speaker 3: Okay, awesome, are we going to let it melt in there?
• 42:44
  Speaker 1: No.
• 42:44
  Speaker 1: So do you want to take the first sip?
• 42:45
  Speaker 1: Sure, I'll take a sip on the other side of those lipstick lips, I still.
• 42:53
  Speaker 1: It's like, it's like.
• 42:53
  Speaker 1: How do you even know how you can brain you?
• 42:55
  Speaker 3: don't taste it.
• 42:56
  Speaker 3: Yeah, boys, when you wear a lipstick, your life, you don't taste it anymore.
• 43:00
  Speaker 3: I don't believe you.
• 43:00
  Speaker 3: I don't taste it.
• 43:01
  Speaker 1: Well, it's got a piece of lipstick?
• 43:03
  Speaker 3: Actually it's not, but I don't taste it.
• 43:04
  Speaker 1: There's your lips on the side.
• 43:07
  Speaker 3: That's really good and with the guys the caramel comes out.
• 43:11
  Speaker 3: Oh nice, come on Wait wait, and actually a little bit of the graham cracker or honey grams or whatever they say yeah, but the caramel is so strong.
• 43:19
  Speaker 1: That's really good, yeah put it over a big ice.
• 43:21
  Speaker 1: Yeah, I mean, this is one of those where you would want to put it, you would want to try it.
• 43:26
  Speaker 1: I think I would drink that whole bottle over the rock.
• 43:28
  Speaker 3: Oh yeah, it's better Again.
• 43:30
  Speaker 3: The mustiness is gone and I still don't get as much tobacco.
• 43:34
  Speaker 3: One gets over the ice.
• 43:36
  Speaker 3: It has a little water in it.
• 43:37
  Speaker 1: Good night Walker.
• 43:38
  Speaker 1: Good night Walker.
• 43:39
  Speaker 1: Thanks for joining in for a little bit.
• 43:43
  Speaker 1: I think we're getting close to 15 on 18.
• 43:45
  Speaker 1: We do have to do a little bit of PR.
• 43:48
  Speaker 1: There is a magazine All right Tomorrow.
• 43:53
  Speaker 1: Anybody who is a bourbon insider at the Contemporary Festival, don't forget.
• 43:57
  Speaker 1: Your tickets go on sale.
• 43:58
  Speaker 1: We have to sign up at Pixar.
• 44:01
  Speaker 3: I can do that later.
• 44:02
  Speaker 1: We got to do that tonight, so that when I come home to get our whiskey tickets.
• 44:04
  Speaker 3: Yeah, these tickets will go just like that.
• 44:07
  Speaker 3: They'll be gone.
• 44:07
  Speaker 1: No, it like that they'll be gone.
• 44:08
  Speaker 1: It's not the general emissions.
• 44:09
  Speaker 1: General emissions enough.
• 44:10
  Speaker 1: Okay, guys, but september 5th through 7th 2025, bourbon in bourbon, in the air on the 4th you want to get your tickets now.
• 44:18
  Speaker 1: Vip is fantastic.
• 44:19
  Speaker 1: There's three different levels, or four actually.
• 44:21
  Speaker 1: This year you know that presidential level has got four thousand dollar watch and a uh, two thousand seven hundred night stay with shuttle service and everything.
• 44:30
  Speaker 1: That's for a few select people.
• 44:32
  Speaker 1: But the Decanter Club we did one year and got that nice decanter and then also we did the.
• 44:38
  Speaker 1: We've done the class force and the regular VIP.
• 44:42
  Speaker 1: This year we're doing media VIP.
• 44:43
  Speaker 1: But you want to get your tickets.
• 44:45
  Speaker 1: Tickets go on sale tomorrow morning at 12 noon, tomorrow at 12 noon.
• 44:51
  Speaker 1: That is the pre-sale.
• 44:53
  Speaker 1: They go on sale on the 17th, but you wanted to take it now.
• 44:57
  Speaker 1: If you're just going a general emission, that is good enough.
• 45:00
  Speaker 1: I mean honestly you've got three days experience, 62 different distilleries, and all that is the Kentucky burn festival.
• 45:07
  Speaker 1: So much fun we're we're gonna be.
• 45:10
  Speaker 1: We want people to join us, the people.
• 45:12
  Speaker 1: We've got our bus tour booked, so every bus has got to be connected.
• 45:15
  Speaker 1: See, there you go, john was driving, and now he's back.
• 45:18
  Speaker 3: See, I told you, finish is on forever.
• 45:22
  Speaker 3: All right, nice batch.
• 45:27
  Speaker 2: I looked.
• 45:27
  Speaker 2: He said you look like tailing cash dude who's tail?
• 45:33
  Speaker 3: Me not you.
• 45:33
  Speaker 1: You're not included.
• 45:34
  Speaker 3: I mean honestly.
• 45:36
  Speaker 1: Where did this bourbon go?
• 45:37
  Speaker 1: I drank it.
• 45:37
  Speaker 1: Holy shnickies.
• 45:40
  Speaker 3: Maybe I'll sleep tonight.
• 45:43
  Speaker 1: I don't sleep.
• 45:44
  Speaker 1: It tastes like lipstick.
• 45:45
  Speaker 1: Oh yours Just kidding, but you got to get it Now, it's all lipstick, yeah it's all yours I'll get another ice cube.
• 45:54
  Speaker 3: Good thing we got more big ice um, there's a whole freezer full of big ice upstairs yes, there is square ice, round ice, also rose ice so there you go.
• 46:05
  Speaker 1: I mean you're going to want to get down there.
• 46:06
  Speaker 1: I just like I'm looking forward to our urban bus.
• 46:08
  Speaker 1: 20 people, this is going to be off the charts.
• 46:10
  Speaker 1: It's epic.
• 46:10
  Speaker 1: It's going to be epic.
• 46:12
  Speaker 2: Headed to Louisville with that one.
• 46:14
  Speaker 1: Oh, I'm excited for that, roger Bricado driving, so it's basically 29 people and then just two buses.
• 46:19
  Speaker 1: This year we're going to be going to Whiskey Thief, with Walter's going to be there, we're going to Means, to old carter and to uh, the evan williams bourbon, so along with lunch next year you're gonna want to get on this this.
• 46:34
  Speaker 1: I don't know.
• 46:35
  Speaker 3: I couldn't believe how fast this sold what if we have to do two days and two busters?
• 46:39
  Speaker 1: we could do another bus tour throughout the year with another group, but once again where our group's getting big enough that it's not a problem so uh, spectacular right I can't wait, can't wait, can't wait, it's going to be a lot of fun, john, one year that you got to go and do this, so all right, so, anyways, it was Booker's.
• 46:58
  Speaker 1: Uh, right now Booker started out.
• 47:01
  Speaker 1: Everybody on YouTube got to see the painting that I did.
• 47:04
  Speaker 1: Um, but once Booker passed in 2004, fred's been taking it.
• 47:09
  Speaker 1: The one thing that Booker said right on his deathbed was he told Fred, you better not fuck up my book.
• 47:16
  Speaker 2: So there you go.
• 47:17
  Speaker 1: I mean, it's just like that is one thing he does and Fred has not.
• 47:21
  Speaker 1: He's done a really good job.
• 47:23
  Speaker 1: The Bean family, freddie, fred, they've just done a spectacular.
• 47:27
  Speaker 1: I got special bottle Fred's batch signed by Fred for me, by Fred, that one, that one would be hard to open, right.
• 47:35
  Speaker 1: We've experienced Booker's ride.
• 47:38
  Speaker 1: We've experienced all old Booker's.
• 47:39
  Speaker 1: Booker's is like my thing.
• 47:41
  Speaker 1: So the first batch he gives a 15 out of 18 and a thumbs up.
• 47:45
  Speaker 1: Roxy does the same thing here.
• 47:46
  Speaker 1: I got you here, boys, so I want to thank you all for coming out Thursday night this got you boys, so I want to thank you all for coming on thursday night uh, lots of tuesday night.
• 47:55
  Speaker 1: Tuesday night, we appreciate everybody and all that.
• 47:56
  Speaker 1: You know everything and where you're from and where you're watching.
• 47:59
  Speaker 1: Uh, keep supporting us.
• 48:00
  Speaker 1: We like to be the number three whiskey podcast podcast in the world yeah, so thanks everybody.
• 48:07
  Speaker 1: All right anything to add?
• 48:09
  Speaker 3: have a good night all right, so remember enjoy your bookers wwwskepticalinvoicecom for all things.
• 48:16
  Speaker 1: and then also, uh, remember that we are on instagram.
• 48:19
  Speaker 1: Hopefully we're trying to get on tiktok, but we gotta wait for all that to happen that's not and then also we are on all major podcastsjor podcast for Apple, iheart, spotify, anywhere you listen, remember.
• 48:32
  Speaker 1: Anywhere you listen or watch us remember.
• 48:34
  Speaker 2: Ugh Like.
• 48:36
  Speaker 3: Listen.
• 48:36
  Speaker 2: Like.
• 48:36
  Speaker 1: Comment, like, subscribe and leave good feedback please.
• 48:40
  Speaker 1: Feedback's very important.
• 48:41
  Speaker 1: It may be good as number one.
• 48:43
  Speaker 1: And then also remember good bourbon equals good times.
• 48:47
  Speaker 1: Good friends equals good times.
• 48:48
  Speaker 1: Good friends, make sure that you drive responsibly and live your life uncut and unfiltered, and live civil Peace.
• 49:06
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 49:09
  Speaker 2: Oh, that's one.
• 49:10
  Speaker 2: Oh, that's one.
• 49:10
  Speaker 2: Show me the way to the next whiskey bar.
• 49:11
  Speaker 2: Oh, the last one.
• 49:12
  Speaker 2: Oh, the last one.
• 49:13
  Speaker 2: Show me the way to the next whiskey bar.
• 49:16
  Speaker 2: Oh, the last one.
• 49:18
  Speaker 2: Oh, the last one.
• 49:20
  Speaker 2: Oh, if we don't find the next whiskey bar, I tell you we must die.
• 49:25
  Speaker 2: I tell you, we must die.
• 49:28
  Speaker 2: I tell you, I tell you, I tell you, we must die.