Latest / The Scotchy Bourbon Boys / From Nose to Finish: Rating Larrikin's 124.2 Proof Single Barrel

Transcript

From Nose to Finish: Rating Larrikin's 124.2 Proof Single Barrel · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:25
  Speaker 2: Remember to always drink responsibly.
• 2:26
  Speaker 2: Never drink and drive and live your life uncut and unfiltered.
• 2:29
  Speaker 2: We'll be, we do.
• 2:30
  Speaker 2: We're drinking every brew man.
• 2:31
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:32
  Speaker 2: Yeah, we're the Scotch and Butter you boys Raising the hell and making the sun go up.
• 2:36
  Speaker 2: Yeah, we're the Scotch and Butter you boys.
• 2:38
  Speaker 2: We're here to have fun and we're holding the door.
• 2:40
  Speaker 2: We're here to have fun.
• 2:58
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:12
  Speaker 1: I mean, we are really getting up there Tonight.
• 3:16
  Speaker 1: We have a special guest with us who is going to make some consistent appearances.
• 3:22
  Speaker 3: My son, no son knobs I'm here ready to be consistent.
• 3:27
  Speaker 1: I'm the most consistent knobs you'll get in your life yeah, exactly, and, and the thing about it is not only is what I've this, this is the second of the four samples I sent up to you, so now tonight you might talk a little bit to you, might talk a little bit about you know, you might see what.
• 3:51
  Speaker 1: That's what I did wrong right there.
• 3:54
  Speaker 1: You might see what.
• 3:56
  Speaker 1: Wow, what's that?
• 3:58
  Speaker 1: All right, that's stupid.
• 4:00
  Speaker 1: Yeah, okay, that was the right.
• 4:03
  Speaker 1: That's stupid.
• 4:04
  Speaker 1: Yeah, okay, that was the end of the YouTube thing.
• 4:06
  Speaker 1: So then I got to get the comments, but you might see what Walker has.
• 4:14
  Speaker 1: He got you a lot of bourbons and I got to get those.
• 4:18
  Speaker 1: So within the next two months I got to get those up to you.
• 4:23
  Speaker 1: You know what I'm saying.
• 4:25
  Speaker 3: Yeah, I think about starting a PO barrel.
• 4:27
  Speaker 3: You know, a PO box, a PO barrel.
• 4:31
  Speaker 3: Well, if you just add whatever you want, in there, that's.
• 4:34
  Speaker 1: That's not called a PO barrel, it's called an infinity barrel.
• 4:38
  Speaker 2: I actually make those.
• 4:48
  Speaker 1: There's actually a batch done by by um jim beeman.
• 4:49
  Speaker 1: Uh, uh, freddy, no, he basically has the infinity little book where he every year he adds and changes, but he uses 30 percent of what he had the year before.
• 4:57
  Speaker 1: So the first year he made it and then the next year he's going to use 30 percent of that and then blend more new stuff in.
• 5:02
  Speaker 1: Oh, next year he's going to use 30% of that and then blend more new stuff in, and then he's going to use 30% of that and blend more new stuff.
• 5:08
  Speaker 1: So it'll always have a little bit of that original.
• 5:13
  Speaker 3: It's like the family restaurant in your area that uses a little bit of oil from the last fryer into the new fryer, so you're getting like the same oil for 60 years filling.
• 5:22
  Speaker 1: That's where you come with uh, comes with uh.
• 5:26
  Speaker 1: They call it sweet and sour mash.
• 5:28
  Speaker 1: A sweet mash is when you start completely, you're the fermentation process and everything with just from new.
• 5:37
  Speaker 1: A sour mash is where you take some from the last time and that adds consistency to your mash.
• 5:44
  Speaker 1: So there you go.
• 5:46
  Speaker 1: So Greg says he loves a new intro, but remember everybody wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 5:54
  Speaker 1: We got our Glen Cairns here tonight.
• 5:57
  Speaker 1: My little oily hands have been all over it.
• 5:59
  Speaker 1: I've even been bleeding tonight.
• 6:02
  Speaker 1: I'm getting ready for this and getting it set up and uh is it that time of month?
• 6:06
  Speaker 1: again.
• 6:07
  Speaker 1: There's probably a little bit of blood on your.
• 6:09
  Speaker 1: No, I walked by the coffee table and and and my, my shin brushed up against it and I'm like damn also.
• 6:15
  Speaker 1: I looked down and it's just like a blood bath down there.
• 6:17
  Speaker 1: I said and, and I had um, touched it, you know like just touched it without realizing it.
• 6:22
  Speaker 1: So I look at my hand and I'm like, oh, that's super beats.
• 6:26
  Speaker 1: I thought it was super beats on my finger, you know.
• 6:29
  Speaker 1: So I looked down and that's why you didn't pass out.
• 6:32
  Speaker 1: Oh no, it's blood.
• 6:33
  Speaker 1: No, I don't pass out from wounds.
• 6:35
  Speaker 1: Oh yeah it's needles.
• 6:37
  Speaker 1: It's.
• 6:37
  Speaker 1: It's 100 the needles.
• 6:39
  Speaker 1: So I you know that's not, but you know.
• 6:41
  Speaker 1: All right, so we'll get back to it.
• 6:43
  Speaker 1: Wwwscotchiepervinboyscom for all things Scotchie Pervin Boys.
• 6:46
  Speaker 1: We talked about glands, we talked about T-shirts, and then make sure that you check it out for our bios.
• 6:53
  Speaker 1: I'm going to have to add you, because all I got to do is add a picture of you on there.
• 6:57
  Speaker 1: But I need you to write your bio and you know what you should have chat, gpt.
• 7:05
  Speaker 3: Write your bio, you know what your whiskey journey, why you like whiskey.
• 7:06
  Speaker 3: Then we put a little.
• 7:07
  Speaker 3: Why would I, why would I outsource that to a robot?
• 7:08
  Speaker 3: Actually, why am I even here?
• 7:12
  Speaker 3: Why can't chat?
• 7:13
  Speaker 3: Gpt just?
• 7:14
  Speaker 1: taste what I've been asking the questions and how I can do posts now it's great for like getting a suggestion I asked it who's tiny of the scotty bourbon boys and it gave me a whole description of myself and what I do and how I did it and how long I've been doing it for and I'm like, holy crap, it's like you know, you could just, you could just make a facebook post, same.
• 7:39
  Speaker 3: Thing.
• 7:40
  Speaker 3: Hey, hey guys, who do you think I am?
• 7:42
  Speaker 3: And you get hundreds of people.
• 7:44
  Speaker 1: Yeah, but this is not you know it's, I don't know it does a really really good job.
• 7:51
  Speaker 3: I can write my own bio.
• 7:53
  Speaker 3: Thank you very much.
• 7:54
  Speaker 3: I passed college before the AI took over, okay so yeah, anyways, hey chat GPT.
• 8:03
  Speaker 3: How do you think this bourbon is going to taste?
• 8:07
  Speaker 1: Yeah it would tell us what it thought about.
• 8:09
  Speaker 1: It would tell us what it thought about Larkin.
• 8:11
  Speaker 3: It doesn't have taste buds, dad, but it still can read.
• 8:14
  Speaker 1: It doesn't have a nose, but it can read about what other people thought and come with its own opinion.
• 8:19
  Speaker 1: Remember that.
• 8:20
  Speaker 1: So people thought and come with its own opinion.
• 8:21
  Speaker 1: Remember that.
• 8:22
  Speaker 1: So, anyways, so, anyways.
• 8:23
  Speaker 1: We're on Facebook, Instagram, YouTube and X, and then also on the pod all the podcast formats Apple I heart, Spotify mainly, but we're on if you, if you can listen to it, we're pretty much on it.
• 8:36
  Speaker 1: So, whether you listen or watch us, make sure you like comment, listen or watch us.
• 8:47
  Speaker 1: Make sure you like, uh, comment, listen, subscribe and leave good feedback um, and subscribe.
• 8:49
  Speaker 3: I think I said that yeah and uh, well, I think you forgot to mention you should subscribe yeah, you should just subscribe.
• 8:54
  Speaker 1: It's very important to subscribe people.
• 8:55
  Speaker 1: I want to get to a hundred thousand on youtube.
• 8:58
  Speaker 1: It would be great if all of everybody watching on youtube would subscribe.
• 9:01
  Speaker 1: We get a lot of it's been going up and I'm happy because I remember when I was at 400 subscribers and I thought I reached a goal, and now that we're almost to 70.
• 9:11
  Speaker 1: You reached it, that is a goal.
• 9:13
  Speaker 1: Yeah, but.
• 9:14
  Speaker 1: But it's like then all of a sudden you're never happy.
• 9:17
  Speaker 1: I mean, I probably get 400 a day, but 400 a day is still slowly getting me to closer to 100,000.
• 9:26
  Speaker 1: We're going to go to the 75,000 mark real soon.
• 9:30
  Speaker 1: But you know, it's just.
• 9:32
  Speaker 1: I always find that if you put it in perspective of where you were to where you are now, that somehow you just can't be satisfied.
• 9:41
  Speaker 1: You're just never satisfied, you're always driving yourself to do better.
• 9:45
  Speaker 1: I mean, there's no way, gotta see those numbers go up there's no, there's no way I ever imagined that I would be getting consistently 4.1 million views between shorts and long, or it's 4 000 views on on the longs, you know, on the long videos, and then millions on the shorts, and I just never thought 4.1 million was even in.
• 10:07
  Speaker 3: Just look at you.
• 10:08
  Speaker 3: All the odds were against you.
• 10:10
  Speaker 3: Yes, there's no doubt about it.
• 10:12
  Speaker 3: This is a miracle and a half, honestly.
• 10:17
  Speaker 1: You're not lying.
• 10:18
  Speaker 1: I know that's how you feel.
• 10:19
  Speaker 1: You can't believe that that happened.
• 10:21
  Speaker 1: No.
• 10:22
  Speaker 3: I'm happy for you.
• 10:23
  Speaker 3: No, I'm happy for you.
• 10:24
  Speaker 3: I'm happy for you.
• 10:24
  Speaker 3: Are now, I wouldn't like.
• 10:26
  Speaker 3: Greg just said that I would.
• 10:28
  Speaker 3: I would not be in a position to try such amazing bourbons for practically free.
• 10:34
  Speaker 3: I should come on here a couple times, fulfill my contractual duties and you send me eight, nine bottles at a time, and that's just like you know well, somebody's got to drink some of this.
• 10:47
  Speaker 1: You know so, and I know that that, that wall back there?
• 10:50
  Speaker 3: that's, that's my son's college front when you go well, it's open, so there's not a lot of not a lot of value in opened.
• 10:58
  Speaker 1: You can ask walker that Now.
• 11:00
  Speaker 1: Walker, I believe, is getting close so I don't know if he's going to be on tonight, but great to have everybody.
• 11:06
  Speaker 1: You know that's on.
• 11:07
  Speaker 1: Feel free to comment and talk and whatever.
• 11:11
  Speaker 1: I'm taking a look.
• 11:13
  Speaker 1: Yeah there we go.
• 11:14
  Speaker 1: We're monitoring the YouTube, we're monitoring the Facebook, but you know it's really kind of special having you on honestly book, but you know it's really kind of special having you on honestly uh, you know from from where you were always.
• 11:28
  Speaker 1: You know where you know when you were kind of trying to kill yourself with gin and um kill myself with gin yeah, because gin is.
• 11:36
  Speaker 1: I'm I'm trying way harder to kill myself with bourbon if anything but bourbon is bourbon because of the barrel aging and when I send you isn't as hard on your body as unbarreled spirits the distilling process leaves you should tell that to my body well your body.
• 11:55
  Speaker 3: It's not.
• 11:56
  Speaker 3: It's not privy to that knowledge, no, it's, it's it's interpreting it.
• 12:01
  Speaker 1: I mean, it's hard If you're drinking a really good bourbon that's been aged well and everything's been done right.
• 12:06
  Speaker 1: It's not, unless you just go all out balls to the wall.
• 12:11
  Speaker 1: No, knob Creek, that's nine years in a barrel.
• 12:15
  Speaker 1: It says nine years, so there's 10-year, 11-year stuff in there, but the youngest is nine.
• 12:21
  Speaker 1: They do that.
• 12:22
  Speaker 1: So that has been filtered by a charcoal filter that everybody uses.
• 12:26
  Speaker 1: You know the barrel becomes when you char it, the bring a filter.
• 12:29
  Speaker 3: I know the spiel.
• 12:30
  Speaker 3: I know the spiel, I know how it works.
• 12:31
  Speaker 3: You've had me on here one other time.
• 12:34
  Speaker 3: Yeah, exactly.
• 12:37
  Speaker 1: So I just feel better that I've gotten you to do this now.
• 12:41
  Speaker 1: I just got to make sure that I don't just make it go overboard.
• 12:44
  Speaker 3: Yeah just to let everyone in who's out there, that this is how every phone call also goes.
• 12:50
  Speaker 3: It eventually leads back to that's charcoal filtered.
• 12:54
  Speaker 3: That's that's.
• 12:55
  Speaker 3: Did you know?
• 12:58
  Speaker 3: That's great for you.
• 12:59
  Speaker 3: Actually, I mean like we should start recording the phone calls you have with me.
• 13:04
  Speaker 3: It'll be like, hey, how's your son?
• 13:05
  Speaker 3: Oh, he is good.
• 13:06
  Speaker 3: Do you know how to make charcoal filter?
• 13:10
  Speaker 1: Yeah, it's like I'm 60.
• 13:12
  Speaker 1: I forget I have these conversations, from conversations to conversation.
• 13:15
  Speaker 1: That's what you got to deal with right now.
• 13:19
  Speaker 3: I know the bourbon is not helping.
• 13:20
  Speaker 1: I even remember tomorrow.
• 13:22
  Speaker 1: Tomorrow, because if we drink enough bourbon tonight honest to god.
• 13:27
  Speaker 3: I was talking to my wife and I was like this is my first time on the podcast.
• 13:30
  Speaker 3: She's like seth, what are you talking about?
• 13:31
  Speaker 3: And it's like, clearly, I just don't remember the last time yeah, you never know um knobs grasshopper you are.
• 13:40
  Speaker 3: That's what I was mentioning.
• 13:42
  Speaker 3: That's the comment I was talking about about having a good, a nice family, but being blessed with trying the some of the best on the planet and, yeah, now the first company to make bourbon on the moon.
• 13:54
  Speaker 1: Now that's a market well, the the coolest thing is is if I ever can pull you away, if we could take you to on a barrel pick I would love to go it's, it's not easy do they allow a?
• 14:09
  Speaker 1: Two-year-old.
• 14:10
  Speaker 1: No, they don't um that would have to be.
• 14:13
  Speaker 3: What if he's on my shoulders, strapped to my back?
• 14:15
  Speaker 1: that would have to be you come down, mom head up michigan, you come down and we go down to kentucky.
• 14:22
  Speaker 1: Then we'll go back, pick mom, I'll pick mom up and drop you off.
• 14:26
  Speaker 1: That would be kind of how that would have to work, and you know, she would do it in a second one.
• 14:32
  Speaker 1: She 100 not sure how much kane would enjoy that so, anyways, aren't you going to ask me how the ACDC concert was last night?
• 14:41
  Speaker 3: Uh, no, no.
• 14:42
  Speaker 3: How was the ACDC concert last night?
• 14:46
  Speaker 1: That was, uh, it was everything that I wanted it to be.
• 14:50
  Speaker 1: Uh, it's crazy that their last concert maybe because, you know, when you're dealing with somebody who's 77 years old, it can't go on forever.
• 15:01
  Speaker 1: Um, but he did a good job.
• 15:02
  Speaker 1: His, his voice, his vocals um have were really strong.
• 15:07
  Speaker 1: I've seen a lot of um vocals from pre, right before covid, when he was having a ton of problems, and then last year when he was in in europe.
• 15:17
  Speaker 1: He was you could, you saw it, but they were what.
• 15:21
  Speaker 1: They were, even better two years removed from that surgery.
• 15:26
  Speaker 3: As a musician in your 70s doing that stuff.
• 15:29
  Speaker 3: That's even a miracle in itself, because look at the other bands.
• 15:31
  Speaker 3: We've lost the lead singers Bowling for Soup.
• 15:35
  Speaker 3: I believe the lead singer died of some sort of cancer.
• 15:39
  Speaker 3: We also had Linkin Park just recently go.
• 15:42
  Speaker 1: He was like in his 40s well, they go, they, they go young.
• 15:45
  Speaker 1: I mean, you look at morrison, 27, janice, joplin, 27, jimmy, you know, uh, not jimmy, page um I mean I, what was?
• 15:54
  Speaker 3: I?
• 15:54
  Speaker 3: Like three when, like the last time I could have seen a nirvana nirvana concert, like when was that?
• 16:01
  Speaker 3: I didn't even get a chance.
• 16:03
  Speaker 3: The dude would be like what?
• 16:04
  Speaker 3: 15 or something.
• 16:06
  Speaker 1: Yeah, they were young.
• 16:07
  Speaker 1: But then you also have the rockers that we've lost just recently, like Tom Petty at, I believe, 69.
• 16:14
  Speaker 1: You lost David Bowie.
• 16:17
  Speaker 2: Jimmy Buffett.
• 16:19
  Speaker 1: Yeah, well, jimmy Buffett was in his 70s, so yeah, but like you said, I I mean we're talking about brian johnson, 77 years old, out there screaming out you know heavy metal.
• 16:30
  Speaker 3: that's a whole different story how active were they on stage?
• 16:35
  Speaker 1: um, when, when it comes to angus young, who is has always been just so hyper, he's the one that does the head banging.
• 16:43
  Speaker 1: You know, he's the one that just played and his head was going back and forth.
• 16:46
  Speaker 1: His head wasn't going back and forth as much but his walk that he does and what he was all over.
• 16:53
  Speaker 1: Um, there was a point where he did a 24 minute guitar solo where he was coming and going and running around and going up, but I really think he's 70, but I really think he was giving brian a breather for, for, to, for the grand finale, you know, for for the grand finale.
• 17:12
  Speaker 1: And I wouldn't you know, because when they were showing, um, the close-up of him when he was on stage, I mean last night, was damp and 60, but you were just sweating because it was that dampness.
• 17:24
  Speaker 1: But it was fantastic.
• 17:25
  Speaker 1: I mean it was a bucket list for me.
• 17:29
  Speaker 1: I've always wanted to see them.
• 17:30
  Speaker 1: I almost saw them twice before when they were younger.
• 17:33
  Speaker 1: But to go see it and then maybe this be the last time they ever play, was really kind of special.
• 17:40
  Speaker 1: I mean it worked out because it's in Cleveland.
• 17:41
  Speaker 1: I mean a lot of people saw them in Chicago and other places.
• 17:47
  Speaker 3: I bet they're playing the Las Vegas Dome too in their tour.
• 17:51
  Speaker 3: The Dome is a hot spot right now.
• 18:40
  Speaker 1: I could take this off and then turn around and show everybody your two domes.
• 18:46
  Speaker 1: What are you talking about?
• 18:47
  Speaker 1: No, no, the back of the schedule, the schedule of what they talking, no, no, the back of the schedule, the schedule of what they played, is on the back of my shirt ah, okay I've got I got.
• 18:54
  Speaker 1: It's funny because I wasn't going to get a shirt, but then, as I walked out, there wasn't a big line for it and they, they had the, you know all the the merch out there, so I ended up with this awesome hat.
• 19:07
  Speaker 1: I think this one will become an all-time favorite.
• 19:10
  Speaker 3: It's a little bit, it's just it's slightly too tall.
• 19:13
  Speaker 3: You don't wear the okay backwards fits you better, but forwards, it elongates your forehead.
• 19:20
  Speaker 3: Yeah, las Vegas, sphere, yes, sphere is cooler than you.
• 19:27
  Speaker 1: I've seen what they do with that.
• 19:28
  Speaker 1: When you're in the sphere, the whole atmosphere, like everything around you, can be video and it can make you feel like you're in space.
• 19:36
  Speaker 3: I saw the sticks last year play up here at Interlochen.
• 19:40
  Speaker 1: Wait, wait, not the sticks.
• 19:42
  Speaker 1: You saw sticks.
• 19:45
  Speaker 3: I saw sticks.
• 19:45
  Speaker 3: I saw the sticks.
• 19:47
  Speaker 3: What?
• 19:48
  Speaker 1: was your favorite.
• 19:49
  Speaker 1: What was your favorite song Sailing?
• 19:52
  Speaker 3: Away.
• 19:52
  Speaker 1: You like Home Sailing Away.
• 19:54
  Speaker 1: Home Sailing Away.
• 19:55
  Speaker 3: And especially they did the little pre part beforehand.
• 19:59
  Speaker 1: Yeah, which I had never heard, because I'm not a big sticks fan.
• 20:03
  Speaker 1: Yeah, and you never heard it because it was on the album.
• 20:06
  Speaker 3: Yeah.
• 20:06
  Speaker 3: But that's the thing though how old are they they, they're in their like 60s and 70s and that's why I asked you how mobile acdc was, because they pretty much just stood in place.
• 20:17
  Speaker 1: They weren't active young, was all over the stage just doing his little hop, his skip.
• 20:23
  Speaker 1: He his favorite is.
• 20:25
  Speaker 1: He stands there with the devil and he'll hit the strum.
• 20:29
  Speaker 1: Do this and he'll just start doing the guitar solo just with one hand.
• 20:34
  Speaker 1: It's just fantastic.
• 20:39
  Speaker 3: Also, John says happy 60th.
• 20:40
  Speaker 3: The Super Nash today.
• 20:42
  Speaker 3: Yeah, Super Nash, Super Nash's birthday.
• 20:45
  Speaker 1: I did not forget his birthday.
• 20:46
  Speaker 1: He didn't come on on his birthday so I'm not going to.
• 20:48
  Speaker 1: It's nice of John to acknowledge that.
• 20:50
  Speaker 1: But if he wanted to come on, I had a whole big birthday thing planned I was going to talk about, or whatever.
• 20:57
  Speaker 3: Do they make little corks for your bottles with candles on them so you can light a bottle up?
• 21:05
  Speaker 1: A Molotov cocktail, throw it at him.
• 21:07
  Speaker 3: No, no, it's a cork and you put a little, you know, like any other bottle has, and you just add a little candle on top.
• 21:15
  Speaker 3: You don't have to throw it well, okay that's a that's a million dollar idea, right?
• 21:21
  Speaker 3: No, it's not that's not, nope.
• 21:23
  Speaker 1: No, I do not endorse that.
• 21:24
  Speaker 1: Don't burn your house down.
• 21:26
  Speaker 1: I mean you can't put a cork with a can on top of a whiskey bottle.
• 21:30
  Speaker 1: Yeah, yeah, there you go Knobs.
• 21:37
  Speaker 3: Million dollar idea.
• 21:41
  Speaker 1: So let's get to it it.
• 21:44
  Speaker 1: So the, the distillery that we deal with uh is larakin, the ownership, uh, we kind of know him uh and I did do a little bit of research, a little bit of research on larrikin.
• 22:08
  Speaker 3: Okay, and it?
• 22:09
  Speaker 3: It means a mischievous young person, an uncultivated, rowdy but good-hearted person, or a person who acts with apparent disregard for social or political conventions.
• 22:29
  Speaker 1: Well, here's examples of who they feel would be larrikins.
• 22:32
  Speaker 1: Steve Irwin the alligator, crocodile Dundee, the guy who played with the big Australian Johnny Cash, sammy Davis Jr, pete Mitchell and Annie Oakley.
• 22:45
  Speaker 1: These are people that are.
• 22:47
  Speaker 1: You know they're living life to the fullest.
• 22:52
  Speaker 1: That's what a larrikin is.
• 22:53
  Speaker 3: Ted Krasinski the Unabomber.
• 22:59
  Speaker 3: That's a larrikin.
• 23:02
  Speaker 3: No, that's not.
• 23:03
  Speaker 3: I don't know if I ever saw one.
• 23:05
  Speaker 1: No, they don't end up in jail.
• 23:08
  Speaker 3: Well, okay, hold on, rowdy, but good-hearted no, I would say.
• 23:14
  Speaker 1: No, sending bombs to people in the mail is not good-hearted.
• 23:17
  Speaker 1: I'm sorry that's not a larkin.
• 23:20
  Speaker 2: All right, I'm making a joke.
• 23:21
  Speaker 2: One of the cool things is.
• 23:23
  Speaker 1: We've been down there.
• 23:24
  Speaker 1: Um, it used to be prior to this.
• 23:27
  Speaker 1: Past kentucky bourbon festival was called lawrenceburg bourbon company, a spectacular tasting room.
• 23:32
  Speaker 1: They got this spectacular neon sign.
• 23:35
  Speaker 1: I can't believe they changed their name because by changing their name they had to basically have another sign made.
• 23:41
  Speaker 1: They must know somebody who does neon signs spectacularly.
• 23:45
  Speaker 1: We've done a podcast from their tasting room.
• 23:47
  Speaker 1: They have a walk-in humidor so when you go there they're five minutes from uh, from wild turkey, they're right down the street from wild turkey.
• 23:56
  Speaker 1: Uh, jimmy russell will send people to larakin after they're done and they'll ask them if they know.
• 24:02
  Speaker 1: So it's a lot of the bourbon industry helping each other out.
• 24:06
  Speaker 1: So the story is um, it's greg and katie keely and uh, greg is here we go is the true embodiment of the american dream craft distillery, built from scratch with the fair duncombe no nonsense I'm doing that with your don't do that the microphone.
• 24:25
  Speaker 3: I picked up the microphone I know, I know it's like you completely cut out there no, okay.
• 24:30
  Speaker 1: So fair income, no nonsense approach to making bloody good bourbon.
• 24:36
  Speaker 1: Our founder, um lcdr greg keely.
• 24:40
  Speaker 1: Um, greg Keeley, a retired USN, has had a wild ride.
• 24:46
  Speaker 1: Greg's journey kicked off in a vineyard down under to national security professional and eventually landed in the extraordinary world of distilling.
• 24:55
  Speaker 1: As a service-disabled Navy combat veteran, greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, afghanistan and the Pacific.
• 25:09
  Speaker 1: Raised in Oz, he also served with the Australian Federal Police At Larkin.
• 25:15
  Speaker 1: We're not here to spin yarns about bourbon dating back to the Pilgrims, or.
• 25:19
  Speaker 1: Our focus is dead simple.
• 25:21
  Speaker 1: What kind of Kentucky whiskey do we want in our glass?
• 25:23
  Speaker 1: Our goal to craft extraordinary Nivelle Kentucky whiskeys that we're stoked to pour.
• 25:29
  Speaker 1: We figured, why not bring a bit of Aussie cheek to American's native spirit, blending tradition with a pluck of irreverence.
• 25:38
  Speaker 1: So here's to great bourbon, good mates in creating something truly special.
• 25:43
  Speaker 1: That is lark, and when you go there, there it's, it's definitely his wife.
• 25:47
  Speaker 1: When we've been there, his wife, katie's there.
• 25:50
  Speaker 1: Um, super nash has done fire extinguisher uh work there.
• 25:55
  Speaker 1: He set up all their and done stuff for them and installed and he inspects them when we get there once a year, great people.
• 26:03
  Speaker 1: Last year we were the first ones at kentucky bourbon festival when, uh, so john ritt said paul hogan was crocodile dundee, yes, so there you go.
• 26:15
  Speaker 1: But um, at kentucky bourbon festival they changed their name.
• 26:18
  Speaker 1: So we were there like the day before kentucky bourbon festival and we talking they got something big planned and everything.
• 26:25
  Speaker 1: And when we went there they did this.
• 26:28
  Speaker 1: Actually, I can do the share screen right here.
• 26:32
  Speaker 3: Okay, who were they before Larkin?
• 26:36
  Speaker 1: They were the Lawrence Bourbon Company in the same place, but they wanted to.
• 26:41
  Speaker 1: Really that kind of what would you say?
• 26:44
  Speaker 1: Uh, all right, I got it.
• 26:48
  Speaker 1: Share.
• 26:49
  Speaker 1: Here's the screen now, okay okay so here it is.
• 26:55
  Speaker 1: They did this, they put up they, they changed their name and introduced it with a giant blow-up kangaroo.
• 27:02
  Speaker 1: So if you look at all right, here's me, I believe, if I'm not mistaken.
• 27:14
  Speaker 1: I should have had the one.
• 27:15
  Speaker 1: No, I think I decided not to show that.
• 27:17
  Speaker 1: All right, so their logo is a boxing kangaroo.
• 27:23
  Speaker 1: Yeah, um, their logo is a king, a boxing kangaroo, you can then.
• 27:25
  Speaker 1: That's then that that neon sign hangs like 20 feet by 40 feet above their bar.
• 27:30
  Speaker 1: I mean, it's spectacular, um, so you know, they made that that that name change to Larrikin, but then they introduced there and they came on the podcast while they were there.
• 27:41
  Speaker 1: So we were the first one to ever do and I got some here and I'm going to pregame it in my glass.
• 27:47
  Speaker 1: But this is Larrikin Bottled and Bond and the Bottled and Bond.
• 27:52
  Speaker 1: You've got what I got single barrel.
• 27:56
  Speaker 1: Yeah, I got the single barrel.
• 27:57
  Speaker 1: The single barrel is this baby right here.
• 28:00
  Speaker 1: I gave you this, I gave you a big one of this because I have it.
• 28:03
  Speaker 1: You know what I mean.
• 28:12
  Speaker 1: Now I have a bunch of lawrenceburg um single barrels, but they're bottled in bond, which we got to taste and rate at kentucky bourbon festival was pretty strong, so that was kind of cool, you know what I mean.
• 28:18
  Speaker 1: Yeah, all right, so one of the cool things.
• 28:21
  Speaker 1: So I know.
• 28:22
  Speaker 1: But what were you drinking before?
• 28:24
  Speaker 1: We did this before we get into the barrel, but you did a little mixer with show everybody with your oh, the mixer.
• 28:31
  Speaker 3: This is a family recipe.
• 28:35
  Speaker 3: Now that I've crafted this is a handcrafted soda.
• 28:38
  Speaker 3: I made all the individual syrup flavors, I've combined them in a ratio that I like, and then I just add some sparkling water and a couple cocktail cherries and it's, it's good to go.
• 28:51
  Speaker 1: So why is there no knob creek in there?
• 28:54
  Speaker 3: I, just because it's a, it's not a mixer, it's a chaser oh, you call it your chaser yes, because it's just when you need a little reset.
• 29:03
  Speaker 3: It's a nice little mouth reset in between bourbons, you know, or if like, if a bourbon's just lingering a little bit too long and you want to take another sip I'm gonna I'm gonna defer to uh greg, greg schneider, on your on your chaser what he thinks of that one what I do have.
• 29:28
  Speaker 3: This is the syrup bottle.
• 29:29
  Speaker 3: There's the recipe, um, but you don't know what this is made of.
• 29:33
  Speaker 3: But that's it.
• 29:34
  Speaker 3: I'm almost out.
• 29:34
  Speaker 3: Gotta make some more.
• 29:35
  Speaker 3: It all came from me creating ginger syrup to make a homemade ginger ale, because just dealing with like acidlux and everything and ginger is the best cure for that.
• 29:46
  Speaker 3: So now this is not only is it a helpful tasty soda or a tasty soda, but also slightly helpful and medicinal with the ginger in there.
• 29:58
  Speaker 1: Alright, I'm gonna.
• 29:59
  Speaker 1: I just wanted to.
• 30:01
  Speaker 1: This bottled in bond is just.
• 30:04
  Speaker 1: It's a solid, solid bottle from Larakin.
• 30:10
  Speaker 2: Mm-hmm.
• 30:15
  Speaker 1: All right, I'm going to.
• 30:18
  Speaker 3: I do.
• 30:18
  Speaker 3: I have already.
• 30:19
  Speaker 3: I already have my pour of my single barrel.
• 30:20
  Speaker 3: So this, what's the proof on this?
• 30:21
  Speaker 3: All right, 124?
• 30:22
  Speaker 3: .
• 30:22
  Speaker 3: I already have my pour of my single barrel.
• 30:23
  Speaker 3: So this proof, what's the proof on this?
• 30:26
  Speaker 3: All right, hundred and 24.
• 30:28
  Speaker 1: I wrote it there for you.
• 30:30
  Speaker 3: You did, but it got all smudged.
• 30:32
  Speaker 3: So it's either.
• 30:33
  Speaker 3: Oh my God.
• 30:34
  Speaker 1: What that just blinded me.
• 30:35
  Speaker 1: One 24.2.
• 30:37
  Speaker 1: This is barrel?
• 30:38
  Speaker 1: Oh it is.
• 30:41
  Speaker 1: It is 75 corn, 21 rye and 4% barley, and this is an eight-year single barrel so we're talking about.
• 30:53
  Speaker 1: It's got the right amount of age to be right in the sweet spot.
• 30:57
  Speaker 1: You know what I mean.
• 30:59
  Speaker 3: So yes, so you're telling me it's an eight-year age, right, uh-huh?
• 31:02
  Speaker 3: So when they were barreling this, they didn't know that they were going to be Larkin.
• 31:13
  Speaker 1: What in the barrel thinking they were going to be?
• 31:15
  Speaker 1: Well, they are sourcing.
• 31:16
  Speaker 1: They source their bourbon.
• 31:18
  Speaker 1: Greg has distilled in other places.
• 31:23
  Speaker 1: Greg has distilled in other places but it's not quite the same.
• 31:28
  Speaker 1: What would you say If he does some of the stuff that he's distilled in Florida I think it was it's not put out as the Larkin brand of bourbon.
• 31:42
  Speaker 1: You know what I mean.
• 31:43
  Speaker 1: It's not the Kentucky thing that they got going, that they get Kentucky whiskey.
• 31:48
  Speaker 1: And you know Greg's an Australian person who's been in both the Australian and the American navies.
• 31:54
  Speaker 1: His wife is also a veteran of.
• 31:58
  Speaker 1: She was in the.
• 31:59
  Speaker 1: You know that's where he met her when he was in the Navy here in America.
• 32:03
  Speaker 1: That's where he met her when he was in the Navy here in America and I will say that his palate and what he brings to a Kentucky dist.
• 32:23
  Speaker 1: They like to get a pot still and do some certain amount so they can get their Kentucky distilling license.
• 32:32
  Speaker 1: So they're called if you don't get the pot still and you're just sourcing, you're called a non-distilling producer, ndp.
• 32:43
  Speaker 1: So you want to get your DP, your distilling, that you're a Kentucky DP because you're a distilling producer.
• 32:52
  Speaker 1: So you have to set up a still that runs a certain amount of whiskey or, you know, spirits a year.
• 32:59
  Speaker 1: So a lot of places do that.
• 33:02
  Speaker 1: And then that also allows them to participate in a lot of the festivals in the, in the in Kentucky and a lot of things the Kentucky Bourbon Festival it opens a lot of doors by doing that.
• 33:15
  Speaker 1: So this happens in the same thing in Ohio.
• 33:17
  Speaker 1: There's a place called High Bank and they have a still.
• 33:22
  Speaker 1: Having a still, they can sell their bottles out of their restaurant.
• 33:26
  Speaker 1: Distillers can sell their bottles.
• 33:29
  Speaker 1: If they didn't have a still and they were just blending, they would have to, um, not sell out of their restaurant.
• 33:38
  Speaker 1: That doesn't.
• 33:39
  Speaker 1: It's just having the still is very important.
• 33:41
  Speaker 1: So that's kind of how that works, all right.
• 33:44
  Speaker 1: So here we are.
• 33:45
  Speaker 3: I'm going to say I'm not sure if it's the proof I just haven't had anything this high in a while or not, but the legs on this are sometimes not even forming.
• 33:54
  Speaker 1: Yeah, what that is is that it's so thick that it takes a while for it to leave the side of the glass, which just means it's going to be syrupy and delicious.
• 34:08
  Speaker 1: So you can see this right.
• 34:09
  Speaker 3: Oh, I can coat the side of my glass.
• 34:10
  Speaker 3: I'm a little bit too full for that.
• 34:14
  Speaker 1: I actually think I have a place on my bar that if I got it going it would just self-propel itself round and round.
• 34:20
  Speaker 1: You can see it gains a little.
• 34:21
  Speaker 1: It's because it's uneven.
• 34:23
  Speaker 1: There it goes, it hit the thing.
• 34:32
  Speaker 1: But when you go like that and then you bring it around, I mean honestly, yes, usually those barrel proofs at 120, some of the bookers, they stay there for a while and then where they'll form.
• 34:37
  Speaker 1: First, like this one, I got one right off of right through the middle, but they like to form in the edges if you look in the the middle part of it that's, but they like to form in the edges.
• 34:48
  Speaker 1: If you look in the middle part of it, that's where the legs start to form Then all of a sudden you can follow it back up to where the film was.
• 34:53
  Speaker 1: This one has some really good thick legs.
• 35:04
  Speaker 3: So the viscosity on this one is pretty darn good.
• 35:06
  Speaker 3: It's a nice color too.
• 35:09
  Speaker 1: Do you have a preferred nostril is there?
• 35:11
  Speaker 1: Uh, well, yes, there are such things, preferred nostrils.
• 35:12
  Speaker 1: But you know what's weird is, lately it I've been having I've for the first time they're both working.
• 35:15
  Speaker 1: I've always had a preferred, but it's like one time in one I was the other day I was like wow, it's say it, the food off of both nostrils.
• 35:23
  Speaker 1: So that brings us to the Old Louisville Whiskey Company Barrel Bottle Breakdown.
• 35:29
  Speaker 1: Old Louisville is a sponsor of this segment.
• 35:32
  Speaker 1: You've got to go see Amin down at the Old Louisville Whiskey Company.
• 35:36
  Speaker 1: Our bus tour is going to be making a stop there also so you might get to see.
• 35:41
  Speaker 1: If you're going on the bus tour, you're going to get to meet Amin.
• 35:44
  Speaker 1: So Old Louisville makes some fantastic stuff Doesn't put anything in the bottle that's seven years or doesn't go in if it's got to be over seven years old, so they produce some really good stuff.
• 35:57
  Speaker 1: Amin is very similar to what Larakin is.
• 35:59
  Speaker 1: He's purchases still, but he is very, very, very.
• 36:04
  Speaker 1: His experience is very, very barrel.
• 36:06
  Speaker 1: Um, uh, what was it?
• 36:11
  Speaker 1: Barrel centric?
• 36:13
  Speaker 1: Yes, barrel centric.
• 36:14
  Speaker 1: It's like you're gonna be when you go there and you you go through.
• 36:18
  Speaker 1: He'll take, he takes you in the back with groups and you get to taste right from the barrel.
• 36:22
  Speaker 1: If you like something, you can do that and, um, you know, check that out.
• 36:26
  Speaker 1: And then also if you can bottle your own or buy something from the gift shop uh, he's got some fantastic whiskey there.
• 36:34
  Speaker 1: And uh, check out amin there in louisville, kentucky, but he is the sponsor of our barrel bottle breakdown.
• 36:44
  Speaker 1: Um, so the barrel bottle breakdown, uh, oh my God.
• 36:50
  Speaker 2: Why am I?
• 36:50
  Speaker 1: having a stupid mental block.
• 36:52
  Speaker 1: Um rating system is uh is based off of a rating system of knocks with our barrel Um hammer, uh, me and uh, and then also gongs with uh barrel bunghammer, me and and then also Gongs with yeah.
• 37:10
  Speaker 1: It's kind of introduced.
• 37:11
  Speaker 1: It's like he did this because he calls it his tiny gong.
• 37:16
  Speaker 3: No, it's not the tiny gong, it's not named after you.
• 37:21
  Speaker 1: You should send it to me this is Knob's Gong.
• 37:25
  Speaker 1: It's tiny.
• 37:29
  Speaker 3: Knob's Gong.
• 37:30
  Speaker 1: Yeah, okay, so that's Barrel Bottle Breakdown.
• 37:33
  Speaker 1: I do knocks, he does gongs and based off of four categories the nose, the body, the taste and the finish.
• 37:42
  Speaker 1: Four points for the nose, the body, the taste and the finish.
• 37:44
  Speaker 1: Four points for the nose and the body, Five knocks for the taste and the finish, and this is something, John, you're going to appreciate.
• 37:55
  Speaker 1: For this one, Okay, Because, seriously, knobs fixed the problem with the bung and the knocks.
• 38:06
  Speaker 1: It can be now heard, which is crazy.
• 38:10
  Speaker 1: It took him just to come on in four seconds and tell me what to do.
• 38:14
  Speaker 1: He figured out how to get his gong to work and then I'm like well, how did you do that?
• 38:19
  Speaker 1: I couldn't hear it.
• 38:19
  Speaker 1: Now I can.
• 38:20
  Speaker 1: He's like so we went through and we figured it out, so it's going to get crazy.
• 38:23
  Speaker 1: Like, so, we went through and we figured it out, so it's gonna get crazy here as we um, break this down.
• 38:27
  Speaker 1: But it's also five knocks for, uh, taste and finish, and a total of 18 is the best score.
• 38:36
  Speaker 1: But if one of them is very exceptional, something that you don't normally get in a whiskey or a bourbon, you can give it a put-up for one category, and one category only.
• 38:48
  Speaker 1: So the ultimate score would be a 19 of 18 in this Old Louisville Whiskey Company's barrel bottle breakdown.
• 38:57
  Speaker 1: All right, let's give this baby a nose.
• 39:03
  Speaker 3: So, like my question is is if I don't smell anything like, is the?
• 39:07
  Speaker 3: Is the nose rating trying to be like the best smelling because a four just like a most beautiful smell like cinnamon rolls in the morning kind of thing, or is it just like what it gets?
• 39:22
  Speaker 3: I'm asking how are we rating it like?
• 39:25
  Speaker 3: What is?
• 39:25
  Speaker 3: What am I looking for in my rating, or is it just purely personal?
• 39:29
  Speaker 1: well, all whiskey's personal, so it's just based.
• 39:32
  Speaker 1: The knocks are based off of what you think.
• 39:34
  Speaker 1: So let's say you love vanilla ice cream with caramel on it and you hate chocolate ice cream with chocolate sauce on it.
• 39:40
  Speaker 1: Okay, so if you smell chocolate on there and that's the thing you hate, you're not going to rate it high.
• 39:47
  Speaker 1: Okay, you might give it a 2 out of 4 because they were able to pull chocolate out.
• 39:54
  Speaker 1: It's still not something that you like, but you've got to let everybody know.
• 39:58
  Speaker 1: If you love chocolate, you might like this, but if you love caramel, or if you don't like caramel and, honestly, if you don't like caramel, you shouldn't be drinking bourbon or whiskey, because it's the main thing of what it's always trying to taste like.
• 40:13
  Speaker 3: What if I don't like my nose hairs singeing off on every sniff?
• 40:18
  Speaker 3: Well, that is called ethanol.
• 40:22
  Speaker 1: Okay, you refer to that on the nose as an ethanol plate of thing.
• 40:26
  Speaker 1: That's because it's this is 121.2 proof and at 121.2 proof you're gonna have some you know, ethanol, or you're gonna have some power to this because of just of how much alcohol is in.
• 40:40
  Speaker 1: You know it's 60.
• 40:42
  Speaker 1: I believe this one's 60.1 abv.
• 40:46
  Speaker 1: It's 60 alcohol.
• 40:47
  Speaker 1: So if you're looking at something that's 60 alcohol, you might have something.
• 40:53
  Speaker 1: Do that.
• 40:54
  Speaker 1: Now, that's not a guarantee, but also it's been sitting in your glass for a little bit.
• 40:58
  Speaker 1: So a lot of times when you do the first part of the pour, the ethanol is there, but if you let it sit for a while it kind of burns off.
• 41:04
  Speaker 3: Well, what about the first part of a pour in a bottle?
• 41:09
  Speaker 1: Yeah, that's already been sitting.
• 41:10
  Speaker 1: This has been here for six, eight months open.
• 41:16
  Speaker 3: I was going to say is this just the head?
• 41:18
  Speaker 3: Did you just give me the first pour in this, just so you didn't have to taste it?
• 41:22
  Speaker 3: No, that was already opened.
• 41:23
  Speaker 3: Okay, did you just give me the first pour in this, just so you didn't have to taste it.
• 41:25
  Speaker 1: No, that was already opened.
• 41:25
  Speaker 1: Okay, if you look, it's way more gone than what you got.
• 41:30
  Speaker 3: I know, I know.
• 41:32
  Speaker 1: So I got my score.
• 41:34
  Speaker 1: So on the nose I always like to tell what I smell.
• 41:39
  Speaker 1: I get a lot of caramel.
• 41:43
  Speaker 1: It's almost like caramel apple rubbing alcohol.
• 41:47
  Speaker 1: I don't get rubbing alcohol.
• 41:49
  Speaker 1: I get a sweet candy caramel apple right there on the right side, on my left side.
• 42:02
  Speaker 1: What the heck was that?
• 42:06
  Speaker 3: I was coughing because I'm just getting face full of face full of alcohol.
• 42:14
  Speaker 1: So sniff it at the top.
• 42:15
  Speaker 1: It's always at the top of the nose, is always a little bit um, not as it's just so.
• 42:22
  Speaker 3: I'm just not used to it.
• 42:23
  Speaker 3: My nose is getting stuffy.
• 42:25
  Speaker 3: It's stuffing my nose.
• 42:32
  Speaker 3: I'm getting seasonal allergies.
• 42:36
  Speaker 1: All these beginning, all you beginners that are watching tonight, just know that you're not alone.
• 42:40
  Speaker 1: Nobbs is right there.
• 42:41
  Speaker 1: I would say Nobbs is a he's kind of graduated maybe to an advanced beginner.
• 42:48
  Speaker 1: I'll give you that.
• 42:49
  Speaker 1: I'll give you advanced beginner, but you're not an intermediate yet Intermediate doesn't?
• 42:56
  Speaker 3: I admit there's a little.
• 42:57
  Speaker 3: My liver is an intermediate, for sure.
• 43:00
  Speaker 1: Yeah, but gin doesn't count what it counts for how much you can drink.
• 43:05
  Speaker 1: I enjoy the nose, oh, oh, oh.
• 43:14
  Speaker 3: This nose is a little stuffed and I just kind of like shotgun it up there.
• 43:21
  Speaker 1: Now you should really get the smell.
• 43:22
  Speaker 1: It also works if you pour it in on the other end pour it in.
• 43:32
  Speaker 3: Okay, not your nostril.
• 43:34
  Speaker 3: I know you're yeah, move the bottle, move the bottle.
• 43:41
  Speaker 3: Actually, I'm getting, I'm getting that caramel, I'm getting a vanilla caramel.
• 43:47
  Speaker 1: Yeah, you get a little bit of a spicy apple I'm not getting any apple, I'm getting that and a little bit of fresh baked bread.
• 43:56
  Speaker 3: I had a little bit of fresh baked bread the other day.
• 43:58
  Speaker 3: Getting no bread, no bread in this.
• 44:02
  Speaker 1: I would say, all right, I'm ready, so here it comes everybody.
• 44:06
  Speaker 3: With creme brulee caramel.
• 44:12
  Speaker 1: Creme brulee Okay.
• 44:14
  Speaker 3: Almost like there's a little bit of that burnt sugar.
• 44:16
  Speaker 1: So I'll go.
• 44:17
  Speaker 1: Yeah, I mean I'll go first.
• 44:19
  Speaker 1: I think the nose on this is pretty much what I look for.
• 44:24
  Speaker 1: There is a little bit of ethanol, so I'm going to give it three knocks.
• 44:29
  Speaker 1: So let me know.
• 44:30
  Speaker 1: Here it comes.
• 44:31
  Speaker 1: Drum roll, please.
• 44:33
  Speaker 1: All right.
• 44:34
  Speaker 1: One, two, three.
• 44:39
  Speaker 1: Did you hear them all?
• 44:40
  Speaker 1: They all got heard.
• 44:42
  Speaker 1: Look at that, folks.
• 44:43
  Speaker 1: We figured out the knocks on the barrel.
• 44:47
  Speaker 1: Thanks to Nobs.
• 44:50
  Speaker 3: And two clicks.
• 44:51
  Speaker 1: Nobs is working with the knocks.
• 44:54
  Speaker 3: Two clicks everyone.
• 44:55
  Speaker 1: Nobs is knocks.
• 44:56
  Speaker 1: That should be called Nobs is knocks from now on, because y'all can hear it.
• 45:00
  Speaker 3: All right, we have Nobs gone.
• 45:03
  Speaker 3: Tiny's tin, tiny's.
• 45:05
  Speaker 3: All right, we have knobs gone.
• 45:06
  Speaker 3: Tiny's tin, it's knobs gone.
• 45:09
  Speaker 3: Knob, knobs gone, knobs gone.
• 45:11
  Speaker 3: I got a little plaque up there Knobs gone, so we're giving it.
• 45:15
  Speaker 3: I'm giving it for the nose.
• 45:17
  Speaker 3: A two, so we got one two.
• 45:23
  Speaker 1: There you go.
• 45:24
  Speaker 1: I heard that, I heard that.
• 45:26
  Speaker 1: I heard that.
• 45:27
  Speaker 1: So we finally fixed.
• 45:28
  Speaker 1: I mean, this is, this is for sure, the first like real podcast I've ever done.
• 45:33
  Speaker 1: I have knocks that nobody's heard for the last six to eight months and now that's not true.
• 45:42
  Speaker 3: People will be hearing them upstairs in the house.
• 45:45
  Speaker 3: There's nobody here anymore.
• 45:47
  Speaker 1: You're gone, alright, so that's what.
• 45:52
  Speaker 1: So now the body very sweet apple espresso, unbelievable hug.
• 46:08
  Speaker 1: I mean this, this barrel pick isn't, isn't with me because I didn't like it.
• 46:15
  Speaker 1: I mean this is one of the reasons why, um, when I had a choice of what I could bring with me to put on to the onto the podcast, I picked this single barrel because it's it.
• 46:26
  Speaker 1: It's a fantastic single barrel.
• 46:28
  Speaker 1: They differ from a barrel to barrel but, honestly, what Greg is able to put out, he puts out fantastic, fantastic single barrels, and that's one of the things in this Nobs Noxious, no, knobs noxious, now noxious.
• 46:57
  Speaker 1: Yeah, there you go, all right, so the way I.
• 46:58
  Speaker 3: So, for me, what the body is is one viscosity in the glass that counts for like one point.
• 47:00
  Speaker 1: So if you got really good legs you get, you add one on it, okay, but what?
• 47:03
  Speaker 1: What it has to do is to me the body is what happens when you drink it and it's in your mouth before you swallow, okay.
• 47:12
  Speaker 1: Once you swallow, um, and it's not about what it, what the actual taste is, it's how much it coats, how much much it stays, what?
• 47:25
  Speaker 1: The mouthfeel is Sometimes it's oily, sometimes it's soft and creamy, sometimes it's you know.
• 47:32
  Speaker 3: Was this really dry for you?
• 47:35
  Speaker 1: It's a little dry.
• 47:36
  Speaker 3: I got my whole mouth.
• 47:37
  Speaker 3: It just felt like this is a very liquid version of not in a negative way.
• 47:43
  Speaker 3: Let me preface this comment.
• 47:44
  Speaker 3: This is not a negative comment, Just an interesting observation.
• 47:47
  Speaker 3: It's like if sand could be liquefied, it just gets in my mouth and it just dried everything up like immediately wine, like a chardonnay that's tart and sharp, um, it's more dry, because that's what that's more from the oak.
• 48:09
  Speaker 1: You pick that up, that's what's happening, what you're tasting, and you almost taste that merlot, that merlot, but that chardonnay, that chardonnay flavor in there.
• 48:15
  Speaker 1: There's a little bit of that, that kind of oaky wood bitterness that's there afterwards.
• 48:21
  Speaker 1: You know what.
• 48:22
  Speaker 1: It's not sweet, what's left over as far as for as you're going into the finish, but how much it goes like.
• 48:28
  Speaker 1: I've always said to somebody I actually had a bourbon.
• 48:30
  Speaker 1: I gave a two on the nose, one on the taste, one on the finish and I gave it a five with a four with a badapa on it on it because it tasted so yucky but at the same time it coated.
• 48:54
  Speaker 1: Every aspect of it tasted horrible in my cheeks, it tasted horrible everywhere.
• 48:57
  Speaker 1: It had the most awesome body of anything I've ever tasted.
• 48:59
  Speaker 1: It wasn't.
• 48:59
  Speaker 1: It wasn't good as far as taste yes I get that and
• 49:04
  Speaker 2: this is.
• 49:04
  Speaker 3: This is just full-on, like what would you call it?
• 49:08
  Speaker 3: Just completely coats.
• 49:10
  Speaker 3: It's almost like if butter could be dry, like a butter wine almost.
• 49:17
  Speaker 3: It does have that very dry I still pick up the apple.
• 49:21
  Speaker 1: A little bit of caramel, let's taste you're moving ahead.
• 49:24
  Speaker 1: I'm saying but it's hitting.
• 49:26
  Speaker 1: And then there's like uh, but it's all everywhere yeah, tart, tart, like a granny smith like you're, yes not a red, not a red.
• 49:36
  Speaker 3: Delicious right it doesn't it's tarter?
• 49:38
  Speaker 3: Than not a fuji, not the new cosmic crisp drier and more bitter than the nose.
• 49:44
  Speaker 1: What you were smelling on the apple flavor on the nose was like a cherry, like a red, almost candy apple, where on this that's not there you're getting more like a sour.
• 49:54
  Speaker 3: It's like the experience of a caramel apple at first.
• 49:56
  Speaker 3: You have this like if you had a Granny Smith caramel apple.
• 49:59
  Speaker 3: At first it's the sweet caramel on the outside, but you take a bite and you get that bitter but now one thing that no know that your taste buds.
• 50:07
  Speaker 1: so I always, when I taste, I always put it in the front of my mouth because and then I dip the tip of my tongue into the well of under my tongue so that I can taste, so I can taste the sugar, because the tip is what the tip of your say for the body, that this is an exceptional body.
• 50:34
  Speaker 1: I mean, it's cheating because it's 121.2, but I will tell to give it a 4 out of 4.
• 50:41
  Speaker 1: 1, 2, 3, 4, with a butt up up, butt up up.
• 50:57
  Speaker 3: See, now I would say that a butt up up for me isn't warranted, because for me a good body has more staying power, Because it doesn't.
• 51:12
  Speaker 1: What Staying power is.
• 51:13
  Speaker 1: The finish, but the good body covers the entirety.
• 51:20
  Speaker 3: You know what I'm saying.
• 51:21
  Speaker 1: That's what I'm saying.
• 51:22
  Speaker 1: So it goes, you nose it, then you taste it, and if it lights up all the sensories in your cheeks, on the roof of your mouth, underneath your tongue, then you're going at flavor.
• 51:34
  Speaker 1: But you're talking about the staying power.
• 51:36
  Speaker 1: The staying power then transfers to the finish.
• 51:40
  Speaker 3: Well, I think that you can only have a good staying power, you can only have a good finish with the body.
• 51:48
  Speaker 1: Don't punish the body.
• 51:49
  Speaker 1: Yeah, it's good body, but don't punish the body because the staying power isn't there, because staying power is the part of the finish.
• 51:57
  Speaker 3: It's something that I am gonna punish it for it, but that's still a four, that's a.
• 52:02
  Speaker 3: I'm just not giving it a come-da-bum.
• 52:03
  Speaker 3: Come on, because the ba-da-bum would add everything to it.
• 52:09
  Speaker 1: Bubblegum on the nose All right, bubblegum on the nose.
• 52:15
  Speaker 3: So we got the silence for the knobs gong.
• 52:18
  Speaker 3: The knobs gong.
• 52:21
  Speaker 1: No, what is it?
• 52:22
  Speaker 1: Knobs gong?
• 52:23
  Speaker 1: No, knobs noxious.
• 52:26
  Speaker 3: Knobs noxious.
• 52:27
  Speaker 3: Okay, here we go.
• 52:27
  Speaker 3: We have one, two three, four.
• 52:38
  Speaker 1: That just amuses you, doesn't it?
• 52:39
  Speaker 3: It really does.
• 52:40
  Speaker 3: I'll give you that.
• 52:41
  Speaker 3: I don't think I would go for so far.
• 52:44
  Speaker 3: I would not go for a second pour, but I still have a lot left.
• 52:45
  Speaker 3: I need a little extra.
• 52:46
  Speaker 3: I don't think I would go for so far.
• 52:47
  Speaker 3: I would not go for a second pour, but I still have a lot left.
• 52:50
  Speaker 2: I need a little extra, but once again I was light on my first pour.
• 53:01
  Speaker 1: So, ace, we can up it to a five.
• 53:02
  Speaker 1: Damn, I love the caramel on the front, I love a little bit of apple and then the dry chardonnay kind of flavor, maybe a little bit of leather in there.
• 53:15
  Speaker 1: I would say I would give one two three four now could you hear all four.
• 53:32
  Speaker 3: I was gonna say for all you casual drinkers out there, are you not die I?
• 53:37
  Speaker 3: I'm appealing to the audience that doesn't hardcore, you know well this is a hardcore bourbon well there, it is a hardcore bourbon.
• 53:47
  Speaker 3: That's what I'm saying.
• 53:47
  Speaker 3: So, uh, that's what I was.
• 53:48
  Speaker 3: I was gonna give this taste a three because it honestly the proof.
• 53:55
  Speaker 3: The alcohol content just muddles for me all the flavor.
• 53:59
  Speaker 3: Because I can.
• 54:00
  Speaker 3: I can almost get it for a second, but it's so overpowered by my young grasshopper tongue right and and honestly, you're being that's, that's a, that's a thing.
• 54:11
  Speaker 1: So there's some, even now, there's some bourbons or whiskeys where it's too peppery for me, and then I can't get the flavors that I want because the pepper overpowers.
• 54:20
  Speaker 1: When I start to my, when I start to taste consistent, um, peppers, like if we're doing multiple tastings or whatever of something, and they, they're all peppery, I get palate fatigue.
• 54:30
  Speaker 1: All of a sudden, everything starts to taste like pepper, even ones that at first maybe you were pulling some other flavors out.
• 54:37
  Speaker 3: Honest to God, I almost for a second, was getting wasabi flavor because I felt it after tasting it in my mouth, right in my sinuses.
• 54:45
  Speaker 3: So what are you giving it?
• 54:46
  Speaker 3: I'm going to give it a three.
• 54:48
  Speaker 3: Okay, I also want to know that I'm giving it a little gongs.
• 54:51
  Speaker 3: What's the value of this bottle?
• 54:54
  Speaker 3: How much does this cost?
• 54:57
  Speaker 1: I want to say, randy, what did you pay for your hazmat lark?
• 55:02
  Speaker 1: I think it was in the $79 range, $69, $79.
• 55:07
  Speaker 3: Hazmat lark and I think it was in the 79 range, 69, 79, because if it's in the if it, if it's in the 79 range, I would say that if you're just looking for a nice bourbon that you want to get to the a good point of intoxicated with one to two pours, this is what you're going with, because it doesn't taste bad, it doesn't.
• 55:25
  Speaker 3: It's not, it doesn't.
• 55:26
  Speaker 3: It's not awful, because I've had a lot of high proofs that are just like like you're dying.
• 55:32
  Speaker 3: It's still palatable, and I mean two or three pours.
• 55:36
  Speaker 3: Oh, randy said $200.
• 55:38
  Speaker 3: So I retract everything that I previously.
• 55:41
  Speaker 3: Just no he said $199.
• 55:43
  Speaker 1: But his could have been.
• 55:44
  Speaker 1: This one here here, I believe, was $79.
• 55:50
  Speaker 1: That's pretty good.
• 55:52
  Speaker 1: And, randy, where did you get yours?
• 55:53
  Speaker 1: It depends on where he picked his up.
• 55:58
  Speaker 1: We'll see.
• 56:06
  Speaker 3: This is a single barrel yeah is it?
• 56:09
  Speaker 3: It's on the website right now.
• 56:12
  Speaker 3: Nine year, yes 75 corn.
• 56:17
  Speaker 1: No, no, no, it was eight year eight year.
• 56:21
  Speaker 1: The nine year is 110 yeah, so the eight years drops down a little bit.
• 56:31
  Speaker 3: They don't sell this on their website, you know.
• 56:32
  Speaker 3: Still, I wouldn't again.
• 56:34
  Speaker 3: If you're having, if you're looking for a higher proof, Did you give it three gongs?
• 56:39
  Speaker 3: Yeah, when you were talking, I three gonged it.
• 56:43
  Speaker 1: Okay so you're at three.
• 56:44
  Speaker 1: Two, three, three, two, four, three gonged it.
• 56:46
  Speaker 1: Okay so you're at 3-2-3.
• 56:47
  Speaker 1: I'm at 3- 2-4- 3.
• 56:51
  Speaker 3: Yeah, 2-2-3.
• 56:53
  Speaker 3: So 7.
• 56:54
  Speaker 3: No, no, you gave them 2-4-3.
• 56:59
  Speaker 2: Sorry, you're right.
• 56:59
  Speaker 2: Sorry, I didn't know that from the head.
• 57:01
  Speaker 1: I'm at 3-4-4.
• 57:03
  Speaker 1: So I'm at 8-9-10-11, and you're at 2.
• 57:06
  Speaker 1: So you're at 9 right now.
• 57:08
  Speaker 3: I am at 9.
• 57:09
  Speaker 1: Alright, so finish.
• 57:11
  Speaker 2: Finally the finish.
• 57:13
  Speaker 1: The finish on here is a medium finish, and honestly, if you're dealing with 120 proof whiskey and.
• 57:22
  Speaker 1: I think this one was 124.2.
• 57:25
  Speaker 1: If you're dealing with 124.2 whiskey and that is 8 years old, you're expecting a much longer finish than this.
• 57:29
  Speaker 1: So it can't be what it is.
• 57:31
  Speaker 1: But it is that dry Chardonnay, maybe a little leather, and that is so out of 5.
• 57:39
  Speaker 1: I'm not going to say it's unappealing.
• 57:42
  Speaker 1: I do enjoy, but it's not what I want to walk away with.
• 57:44
  Speaker 1: So I would give this a three on the finish.
• 57:47
  Speaker 1: One, two.
• 57:52
  Speaker 2: Three.
• 57:56
  Speaker 3: Penny gongs coming out.
• 57:57
  Speaker 3: Penny gong, knobs gong.
• 58:00
  Speaker 3: I'm also going to give this a three, just because, again, it doesn't have a lot of staying power.
• 58:06
  Speaker 3: I think that it's hard for me because I think it'd actually be better if the finish was less, because I could have the taste less in my mouth.
• 58:16
  Speaker 3: But we're gonna do it.
• 58:18
  Speaker 3: One two three.
• 58:24
  Speaker 1: There you go.
• 58:25
  Speaker 1: So tiny gong gives it 12, 12 out of 18, which is a very respectful, good score, and tiny gives it a 14 out of 18, and that makes it 13 out of 18 in our score.
• 58:43
  Speaker 2: Uh uh, for you know for an australian yeah, well, greg has some.
• 58:51
  Speaker 1: I mean, his stuff is consistently like this is this?
• 58:54
  Speaker 3: is this being sold in australia as well as larkin in the australian markets?
• 58:59
  Speaker 1: he sells off the website.
• 59:01
  Speaker 1: So I suppose if you're in australia you could probably get shit there, maybe I.
• 59:05
  Speaker 3: I watch a semi podcast, but more of joking called uh cold ones, where they get alcohol from all over the world and they are based in australia so anyways, um, I mean, he's based in lawrenceburg, kentucky.
• 59:22
  Speaker 1: This is where they started to do it right on the street from turkey.
• 59:25
  Speaker 1: I I strongly suggest, if you're in the area, stop by when you go there.
• 59:28
  Speaker 1: You know there's a lot of this.
• 59:30
  Speaker 1: This is a fun place to stop by and the walking humor is awesome.
• 59:36
  Speaker 1: He's got pretty cool cigars.
• 59:38
  Speaker 1: The tasting room is great and then his tour of the barrel room has been fantastic.
• 59:44
  Speaker 1: He put out bourbon that was aged in a barrel that had rose petals in it.
• 59:49
  Speaker 3: I didn't see that on the website there was a rose hip barrel bourbon.
• 59:53
  Speaker 1: Yep, and that is.
• 59:54
  Speaker 1: We got to see that barrel one day and taste that, and then got to taste it before they released it, and that is some spectacular whiskey.
• 1:00:02
  Speaker 3: Let me correct myself Rose water, not rose hip.
• 1:00:04
  Speaker 3: Rose water bourbon.
• 1:00:07
  Speaker 1: Yeah, it's pretty special.
• 1:00:08
  Speaker 1: It's great for the category, it's great for Valentine's Day, it's a really good marketing thing and we got to taste it and I had to hold off on doing any reels or anything like that on that one because they hadn't introduced it.
• 1:00:20
  Speaker 1: But now that they've introduced it we can talk about it.
• 1:00:22
  Speaker 1: So Craig and Katie do a great job down there, very personable.
• 1:00:26
  Speaker 1: We got to, like I said, this bottle to bond Lurgan.
• 1:00:30
  Speaker 1: This is what you might see on the shelf if you're out and about.
• 1:00:34
  Speaker 1: And there you go, 13 out of 18 from Sassy Bird Boys on this awesome single barrel from Lurgan.
• 1:00:43
  Speaker 3: And Randy even said that the hazmat that he was trying was a 17 out of 18 from him.
• 1:00:48
  Speaker 3: So that's another bottle to try.
• 1:00:54
  Speaker 1: The hazmat.
• 1:00:54
  Speaker 1: So you understand what it means by hazmat right.
• 1:00:58
  Speaker 3: Maybe I don't Let me know, inform me and as well as the viewers, A hazmat is anything over 140 proof 140 over so um.
• 1:01:13
  Speaker 1: So look at the Everclear of bourbons.
• 1:01:15
  Speaker 1: No, it's a hazmat.
• 1:01:17
  Speaker 1: Everclear is basically alcohol.
• 1:01:20
  Speaker 1: That's too shitty.
• 1:01:21
  Speaker 1: 140 hazmats.
• 1:01:22
  Speaker 1: But the thing about 140 hazmats which I'm going to be having, this is a hazmat.
• 1:01:24
  Speaker 1: This is 146 proof.
• 1:01:25
  Speaker 1: It's I'm going to be having.
• 1:01:26
  Speaker 1: This is hazmat.
• 1:01:26
  Speaker 1: This is 146 proof.
• 1:01:28
  Speaker 1: It's called Mayday Rye.
• 1:01:29
  Speaker 1: It comes from whiskey.
• 1:01:30
  Speaker 1: It's going to work.
• 1:01:31
  Speaker 1: I'm going to have water on it.
• 1:01:32
  Speaker 1: We're going to talk about it when you taste it.
• 1:01:34
  Speaker 1: It's not like Verklare.
• 1:01:36
  Speaker 1: Verklare is like doing what you talk about initially, you're drinking, you're basically drinking.
• 1:01:51
  Speaker 1: Of the bour world.
• 1:01:51
  Speaker 1: Does it go higher?
• 1:01:52
  Speaker 1: Do you have a 180?
• 1:01:53
  Speaker 1: Do you have a tour approved one?
• 1:01:54
  Speaker 1: So one of the rules about making bourbon is you can't, it has to come off the still 160 or lower the highest.
• 1:01:57
  Speaker 3: The highest bourbon possible is a 160 proof right, which is 80 alcohol, else they consider stripping.
• 1:02:05
  Speaker 1: To stripping alcohol, yeah, it takes the varnish off of you.
• 1:02:10
  Speaker 1: Vodka and gin come off at 190.
• 1:02:11
  Speaker 1: They're just trying to make the most out of everything, because if it comes off it's still at 190.
• 1:02:16
  Speaker 1: When they put it down to 80, they get 10 times more.
• 1:02:19
  Speaker 3: Yes, I wasn't saying that hazmat is, in comparison to ever, clear in taste.
• 1:02:25
  Speaker 1: The other thing about it is the other thing about it is is it has to go in the barrel 125 or lower.
• 1:02:32
  Speaker 1: So if you pull it off at 160, you proof it down to 125 and put it in the barrel to obtain anything over 140 proof is almost impossible to get back up to 150 the process just isn't.
• 1:02:43
  Speaker 3: That's what I was trying to say, though.
• 1:02:46
  Speaker 3: So for the bourbon world, you know, everclear is not tasty, it is just straight.
• 1:02:51
  Speaker 3: It tastes like you're drinking gasoline.
• 1:02:53
  Speaker 3: I've had it before, but in the bourbon world this is the highest.
• 1:02:57
  Speaker 3: I was just trying to say, this is the highest proof, yeah, the hazmats are the highest proof ones but they're called hazmats.
• 1:03:03
  Speaker 1: But most of the hazmats I've tasted are really they're called hazmats.
• 1:03:05
  Speaker 1: But most of the hazmats I've tasted are really.
• 1:03:06
  Speaker 1: They're a lot easier than some 120 proofs.
• 1:03:09
  Speaker 3: Of course, because you have to make them palatable.
• 1:03:13
  Speaker 1: Well, it's not about.
• 1:03:14
  Speaker 1: It's just about what is it?
• 1:03:15
  Speaker 1: The proof is what makes it out of there.
• 1:03:17
  Speaker 3: Yes.
• 1:03:18
  Speaker 1: You know so.
• 1:03:19
  Speaker 3: I imagine if you pulled something out of the barrel and it like slapped you in the face.
• 1:03:24
  Speaker 3: I think if you have a and put your pants down and threw you on a boat like a cop-eye In order to get back up from 125 proof back up to 140,.
• 1:03:31
  Speaker 1: one, it has to get a really hot place in the rickhouse.
• 1:03:33
  Speaker 1: Two, it has to be a special barrel that has the flavor that's adding in, and being that kind of barrel allows it to taste a certain way to get back up to the 140.
• 1:03:46
  Speaker 1: I think those are again I'm just.
• 1:03:48
  Speaker 3: I was just trying to make a comparison in like terms of proofage, not terms of taste, because of course I mean, I mean, is there a bourbon that's worse than ever?
• 1:03:57
  Speaker 3: Clear?
• 1:03:58
  Speaker 3: That should be a well.
• 1:04:00
  Speaker 3: So I'm trying to find, because I'd be hard-pressed to find probably one that tastes worse than Everclear.
• 1:04:06
  Speaker 1: So now Randy said he had 160-proof whiskey.
• 1:04:09
  Speaker 1: Okay, so, randy, 162-proof whiskey?
• 1:04:12
  Speaker 1: Yes, whiskey is different than bourbon.
• 1:04:14
  Speaker 1: Whiskey does not have to follow the same rules that bourbon does.
• 1:04:16
  Speaker 1: You're not going to get that 162-proof bourbon because of the fact that, even in its distilled form, it has to be still 160 or less.
• 1:04:24
  Speaker 1: So I don't even think you could.
• 1:04:28
  Speaker 1: Probably, you know, if you put it in at 125, to get it back up to 160 would be virtually, I think, permanently possible.
• 1:04:32
  Speaker 3: I will say that just to bring it up because I love it so much.
• 1:04:36
  Speaker 3: You giving me the william dalton bottle is by far one of my favorite all times and'm very.
• 1:04:44
  Speaker 3: You showed the bottle off at the beginning of the video from Spirit of French Lick and I am.
• 1:04:52
  Speaker 1: Lily and Sinclair.
• 1:04:53
  Speaker 3: Lily and Sinclair, and that looks like something that I would want to try.
• 1:04:56
  Speaker 3: That's the next sample.
• 1:04:57
  Speaker 3: It's in my way.
• 1:05:01
  Speaker 1: Is it a barrel?
• 1:05:01
  Speaker 3: pick too.
• 1:05:02
  Speaker 3: It has the Scotchy Bourbon Boys logo on it.
• 1:05:04
  Speaker 1: Yes, it's a barrel pick.
• 1:05:07
  Speaker 3: What bottles too.
• 1:05:08
  Speaker 3: It has the Scotchy Bourbon Boys logo on it.
• 1:05:10
  Speaker 3: Yes, it's a barrel pick what.
• 1:05:12
  Speaker 3: How many bottles do you have of it?
• 1:05:13
  Speaker 3: A lot, you're about to have four bottles less in the next coming month.
• 1:05:16
  Speaker 1: No, I'd have to.
• 1:05:17
  Speaker 1: Next time I come up I'll bring it with me.
• 1:05:20
  Speaker 1: This is a lot younger, it's three years old.
• 1:05:24
  Speaker 1: We dropped a French oak stave for three months into the barrel to compensate for it being a little bit young and the results are very, very Randy will say Randy Ford.
• 1:05:37
  Speaker 1: He loves, absolutely loves, the Lillian, demler, lillian Sinclair Frontier bourbon with corn rye, oats and barley, where yeast Sinclair is corn, wheat, oats and barley.
• 1:05:59
  Speaker 1: So the rye in the Lillian is a lot more like what people would have been drinking in the 1800s.
• 1:06:05
  Speaker 3: It's not your classic that to me like historical bourbon, like bourbon that is made in the certain time period, like this is what you would have been drinking back then it's hot still.
• 1:06:19
  Speaker 1: Alan knows what he's doing.
• 1:06:20
  Speaker 1: He's distilling like the moonshiner that he was taught to be that's so cool yeah it's cool.
• 1:06:30
  Speaker 3: But to think that some Civil War general sat down after a battle and poured himself a glass of something very similar to what I'm tasting is just incredible.
• 1:06:41
  Speaker 3: That is something you don't share.
• 1:06:43
  Speaker 3: That history Well, you're being romantic.
• 1:06:44
  Speaker 1: And I agree, I love that being romantic and I agree, I love that part of whiskey and bourbon.
• 1:06:50
  Speaker 1: As far as your palate goes, I don't know whether romance will match with your palate, but it could.
• 1:07:05
  Speaker 3: You should totally do a video where you make a meal that would have been served at that time and pair it with one of those bourbons.
• 1:07:11
  Speaker 3: Have a full meal.
• 1:07:12
  Speaker 3: Sit down a 10 minute video where you just you know you cook, you eat a meal, you tell about the history and then you drink the bourbon with it.
• 1:07:20
  Speaker 3: You said you cook, mom cooks.
• 1:07:23
  Speaker 3: Sure, get Roxy to cook yeah, that's uh, sir.
• 1:07:32
  Speaker 1: Convince her to come home from her our day at work and cook a a podcast dinner so we can get with us some lollies it would be so easy.
• 1:07:42
  Speaker 3: It'd be a pot roast, it'd be a roast roast, it'd be a roast of some.
• 1:07:45
  Speaker 3: You think cooking was more complex back then.
• 1:07:48
  Speaker 3: It's less complex.
• 1:07:49
  Speaker 3: Back then they were just throwing things into a pot.
• 1:07:53
  Speaker 3: Back then, a Civil War era dish was super simple.
• 1:07:59
  Speaker 3: Those guys were eating a hard tack on the battlefield.
• 1:08:03
  Speaker 3: They weren't eating, you know, baguettes and whatnot.
• 1:08:13
  Speaker 1: I mean mom's done certain things, but you know.
• 1:08:16
  Speaker 3: That's, but I'm just telling you something that I would want to see, because that's what really like that bringing the bourbon back to history.
• 1:08:23
  Speaker 3: I like.
• 1:08:24
  Speaker 1: There are some places that you know where the restaurants do that type of stuff and everything.
• 1:08:29
  Speaker 3: Because it's popular, because people like it, people eat it up.
• 1:08:32
  Speaker 1: You should check out my cheese pairing.
• 1:08:34
  Speaker 1: Steve sent me like 24 different cheeses, so I basically put the cheeses out and I tasted them, and one of the things you want to be more cheese, steve, if you're listening, listening.
• 1:08:45
  Speaker 3: if anyone loves cheese more than that guy, it's this guy we had every single cheese.
• 1:08:53
  Speaker 1: He had every single exquisite cheese and sent me a pack.
• 1:08:56
  Speaker 3: It's crazy my local health food store has a section of all the fancy cheeses and I'm only allowed one per week if If not, the bill starts going to like 30 bucks a week on cheeses.
• 1:09:09
  Speaker 1: Well, you had this one that was like all molded up.
• 1:09:11
  Speaker 1: Then you had to heat it up and cut the mold off and underneath was like debris, oh yeah, and then it was like expired.
• 1:09:20
  Speaker 1: I got it in just in time before it turned to poison.
• 1:09:30
  Speaker 3: I mean back on the Larkin.
• 1:09:32
  Speaker 3: I don't dislike it.
• 1:09:34
  Speaker 3: I like the bottle.
• 1:09:36
  Speaker 3: It's a good bottle you sent me.
• 1:09:39
  Speaker 3: Who knows, you could have mixed it up alright, so there we go.
• 1:09:46
  Speaker 1: We're gonna hang out on YouTube, facebook for a little bit with everybody else, but at the same time we're going to end the audio.
• 1:09:51
  Speaker 1: Right now I will have you say I want everybody to support us on YouTube because I'm going to dispute over the Moon on Elbass song that I use.
• 1:10:02
  Speaker 1: We basically initially used Jim Morrison's Doors early on for our podcast.
• 1:10:07
  Speaker 1: We got spanked and told that some you know some aspects you can't use and other, if I'm going to do it all the way to those two Doors.
• 1:10:14
  Speaker 1: So I had Steve-O do a cover of it.
• 1:10:19
  Speaker 1: Now, one thing that's very unique about the Alabama song the Doors is it was a 1927 German composer's song that he had his wife sing in a play and it's called Moon on Alabama.
• 1:10:32
  Speaker 1: Now I thought initially maybe that Doors and the Doors changed the melody, but all they did was they changed the words in the second verse.
• 1:10:43
  Speaker 1: That was not in the original song and the words today are very inappropriate so I would never use them.
• 1:10:49
  Speaker 1: But the first 54 seconds are based off the first verse, which is from the original song, and although the door sped up the melody, the melody is exactly pretty much the same melody that was in the original song.
• 1:11:01
  Speaker 1: So they covered the song.
• 1:11:02
  Speaker 1: And the reason they covered the song was because it was done in 1927 and they released it in 1967, and all rights and everything were up for what is it called fair usage, fair usage.
• 1:11:14
  Speaker 1: So we covered the song 54 seconds.
• 1:11:18
  Speaker 1: In the first part it has drum beats in it, but it's not even the same beat.
• 1:11:22
  Speaker 1: And then there's like little high-pitched things going on and Little still has a great voice.
• 1:11:28
  Speaker 1: So so it's very, very close to morse's voice.
• 1:11:30
  Speaker 1: But it was a cover.
• 1:11:31
  Speaker 1: They keep hitting me up on rights.
• 1:11:33
  Speaker 1: You know I'm it's a copyright.
• 1:11:35
  Speaker 1: Now it's not an improvement, they're just saying I'm supposed to share revenue with it you're disputing every single one, right?
• 1:11:40
  Speaker 1: so I dispute it, and then they say that after like of the three days, take them to respond.
• 1:11:44
  Speaker 1: They say that after like of the three days it takes them to respond.
• 1:11:46
  Speaker 1: They say that the dispute isn't right.
• 1:11:49
  Speaker 1: So then I have to make a claim against what they're saying.
• 1:11:53
  Speaker 1: And I've won the claim now four times, but I keep saying when I dispute it that I've won this before.
• 1:12:01
  Speaker 1: Stop.
• 1:12:03
  Speaker 3: But it's an auto-tech system.
• 1:12:06
  Speaker 1: It has nothing to do with.
• 1:12:07
  Speaker 1: Well then you youtube needs to figure out, when people win their frickin disputes, that they're basically a little ping button and stop harassing me they will never stop harassing you.
• 1:12:15
  Speaker 1: That's a just a youtube fact of life well, I will never stop disputing it I have.
• 1:12:21
  Speaker 3: The issue is you lose that?
• 1:12:23
  Speaker 1: revenue.
• 1:12:24
  Speaker 1: No, those first days.
• 1:12:25
  Speaker 1: No, you don't.
• 1:12:25
  Speaker 1: They just didn't.
• 1:12:26
  Speaker 1: Well, yeah, they, yeah, but you lose that revenue for those first couple days.
• 1:12:27
  Speaker 1: No, you don't.
• 1:12:27
  Speaker 1: They just put an intro.
• 1:12:27
  Speaker 1: Well, yeah, they yeah, but you lose it immediately yes, well, and then it's like I finish up and only one out of three do they dispute.
• 1:12:36
  Speaker 1: It's everyone.
• 1:12:39
  Speaker 1: But I keep, I'm gonna try.
• 1:12:43
  Speaker 1: I'm a they keep buying to all these different workshops and stuff for YouTube to be part of.
• 1:12:48
  Speaker 1: Like learning all the stuff.
• 1:12:48
  Speaker 1: I'm getting invited a lot as a creator because of popularity and I'm going to get in with a workshop and then when I'm in the workshop I'm going to just pound the moderator.
• 1:12:56
  Speaker 1: It's my goal.
• 1:12:59
  Speaker 1: Wwwscotchieperpinboysall Everybody on Facebook and YouTube this, but is ending the audio.
• 1:13:07
  Speaker 1: So wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glenn's t-shirts, find out all about us and everything.
• 1:13:16
  Speaker 1: Remember Instagram, youtube and also Apple and Spotify all the major podcast formats.
• 1:13:22
  Speaker 1: But remember, no matter whether you listen or you watch us, you gotta comment, subscribe, listen, comment, subscribe and leave good feedback.
• 1:13:34
  Speaker 1: Um, remember, good urban equals friends and family.
• 1:13:38
  Speaker 1: Uh, make sure that you don't drive responsibly.
• 1:13:43
  Speaker 1: Live your life uncut and unfiltered.
• 1:13:47
  Speaker 1: Live like Knob would Shh Little Steve Jacob.
• 1:13:59
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:14:02
  Speaker 2: Oh, don't ask why.
• 1:14:04
  Speaker 2: Oh, don't ask why.
• 1:14:06
  Speaker 2: Show me the way to the next whiskey bar.
• 1:14:10
  Speaker 2: I'll see you next time.