Latest / The Scotchy Bourbon Boys / Blade And Bow Vs Blade And Bow 12-Year Solera Reserve Tasting & Their 5 Key Club

Transcript

Blade And Bow Vs Blade And Bow 12-Year Solera Reserve Tasting & Their 5 Key Club · The Scotchy Bourbon Boys

0:57
SPEAKER_00: For 11 generations, the Neely family has been making whiskey.
1:02
SPEAKER_00: Long before there was a distillery in Sparta, Kentucky, there were family recipes, copper stills, moonshine runs, and a tradition passed from one generation to the next.
1:12
SPEAKER_00: Today, that history lives on at Neely Family Distillery.
1:16
SPEAKER_00: Here, whiskey is made with sweet mashed fermentation, open-top cypress fermenters, and copper pot stills.
1:23
SPEAKER_00: But history here doesn't just sit behind glass.
1:25
SPEAKER_00: An original French Abstinthe still built in the 1890s is still producing spirits today.
1:31
SPEAKER_00: And now a brand new three-chamber column still begins another chapter.
1:36
SPEAKER_00: Old World Tradition.
1:38
SPEAKER_00: Modern innovation.
1:40
SPEAKER_00: Eleven generations later, the Neely family is still doing what they've always done.
1:45
SPEAKER_00: Making whiskey.
1:47
SPEAKER_00: Neely Family Distillery.
1:50
SPEAKER_00: Come find your bottle.
1:53
SPEAKER_00: For more information, visit Neely Family Distillery.
3:09
SPEAKER_06: Welcome back to another podcast of the Scotchy Bourbon Boys.
3:15
SPEAKER_06: Super Nash Tiny in the house.
3:18
SPEAKER_06: Super Nash.
3:19
SPEAKER_06: Where the hell is Supernash?
3:21
SPEAKER_06: Well, he's right here.
3:22
SPEAKER_06: He's right here.
3:24
SPEAKER_06: That's that's part of part of our new KBF Rock song.
3:28
SPEAKER_06: So if you haven't heard that yet, check that out on YouTube.
3:32
SPEAKER_06: It's under KBF Rock.
3:34
SPEAKER_06: A lot of fun and review what we did at Kentucky Bourbon Festival.
3:38
SPEAKER_06: But also, what I want to do tonight we're ready to rock and roll.
3:43
SPEAKER_06: We are going to be doing the Blade and Bow 12-year Solera Reserve against the regular blade and bow.
3:52
SPEAKER_06: And super excited for this comparison because you know, blade and bow going through has been very pretty much for me pretty good close to$15 perfect tasting bourbon when you when it comes to different, you know, the different flavors and all.
4:10
SPEAKER_06: And super excited to do this one tonight.
4:13
SPEAKER_06: And Super Nash jumped in on this.
4:16
SPEAKER_06: And I I just, you know, this is going to be fantastic, fantastic uh podcasts.
4:24
SPEAKER_06: Looking forward to it.
4:26
SPEAKER_06: And a lot of people, Facebook and on YouTube, super excited for tonight's podcast.
4:32
SPEAKER_06: But remember, just to start off, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, Blank Karen, T-shirt.
4:40
SPEAKER_06: We got it all.
4:41
SPEAKER_06: Contact me directly or order through the website, either way.
4:44
SPEAKER_06: You can also find out all about us.
4:46
SPEAKER_06: Uh we're about halfway through updating the website.
4:50
SPEAKER_06: We've updated some of the patrons, but we're not all the way through.
4:54
SPEAKER_06: So again, welcome.
4:56
SPEAKER_06: We you know, check us out on www.scotchypropeningploys.com.
5:00
SPEAKER_06: We are on Facebook, Instagram, YouTube, and X, along with iHeartSpotify, and Apple podcasts.
5:09
SPEAKER_06: Remember, remember, whether you listen to us or you like us or watch us, leave good feedback, you know, support us in any way that you can.
5:24
SPEAKER_06: We appreciate every little bit.
5:26
SPEAKER_06: Uh, super chats on YouTube.
5:28
SPEAKER_06: Uh, we'll we will definitely read those.
5:31
SPEAKER_06: If you're gonna throw out something there and give us a little something, we'll definitely you know give back to, you know, there's a lot of fun stuff.
5:41
SPEAKER_06: Kirk, I've got the t-shirt for him and his Glen Karen and the last refrigerator magnet ready to go out.
5:49
SPEAKER_06: I should be sending that out sometime this week.
5:53
SPEAKER_06: Thank you, Lisa.
5:54
SPEAKER_06: Lisa Roper Wicker is watching, like the shirt.
5:57
SPEAKER_06: I like the shirt too.
5:58
SPEAKER_06: We support Whiskey Thief the link.
6:01
SPEAKER_06: I mean, you guys are sponsors.
6:03
SPEAKER_06: And so overall, tonight we're even if they weren't our sponsors, we'd be supporting them.
6:09
SPEAKER_06: Oh, yeah, we supported them way before that.
6:12
SPEAKER_06: What they do.
6:12
SPEAKER_06: Yeah, all of all of our sponsors became our sponsors because we probably love the whiskey so much that we were there so much that it just made sense for them to sponsor the podcast.
6:27
SPEAKER_06: So, anyways, uh, I'm so uh looking forward to the Super Nash when you think about it.
6:33
SPEAKER_06: When initially, I I basically the Key Club is a unique thing, and I you can go into that a little bit in a sec.
6:41
SPEAKER_06: But I was when I was looking for that that original key club uh picture that you sent me with the five keys and my card to send in and become, I believe I might have sent it in, I don't know for sure, but it was May of 2021.
7:02
SPEAKER_06: That's over five years ago when that that picture that's what I was like, when was that?
7:08
SPEAKER_06: And I searched.
7:09
SPEAKER_06: You know what?
7:10
SPEAKER_04: And I was trying to think of how old this was, and I had a little pour of it earlier, but I've got I've got a newer bottle that I I got opened up that I'm gonna uh be drinking out of.
7:21
SPEAKER_04: But I had a little pour out of this, and you see the dust collecting on it.
7:25
SPEAKER_04: But that is the last bottle that I opened to get you your keys.
7:30
SPEAKER_04: That's a dust that's a sitting back over there for about five years now.
7:34
SPEAKER_04: That's a that technically is a dusty.
7:37
SPEAKER_04: That is a dusty though.
7:40
SPEAKER_04: It's still it's still good, but I don't think it's gonna be as fresh as what this one is right here.
7:45
SPEAKER_04: And and I wanted to have a fresh one to compare to the 12-year.
7:50
SPEAKER_06: Well, let's um let's review really quick what is the I mean, let's talk about the uniqueness.
7:56
SPEAKER_06: Okay, so we all know what happens with blantons, and blantons, I understand when you think about it, when you think about what what happens with blantons, right?
8:08
SPEAKER_06: It's a single barrel, and they have all the different toppers, and if you send, if you collect all the toppers and send it into to Buffalo Chase, they will actually send them mounted on a stave for you, and they basically they do the return postage, they ship it to you.
8:26
SPEAKER_06: So it's not kind of cool that you ship it, you ship the toppers to them and they ship you this stave, and uh we've I've got one back there, but I understood why you do that because all single barrels can't be winners, right?
8:41
SPEAKER_06: When you think about it, and and so a lot of times I was gonna grab mine.
8:48
SPEAKER_04: I've got one with the with the gold horses.
8:51
SPEAKER_04: I've got a stave with the gold horses, but I got too much stuff in front of eye.
8:56
SPEAKER_04: Yeah, I didn't know.
8:56
SPEAKER_04: I'm not gonna call it the catastrophe breakdown.
8:59
SPEAKER_04: I'm trying to get it and show everybody.
9:01
SPEAKER_06: That was wise, that was wise.
9:03
SPEAKER_04: Yeah, but yeah, I was reaching for it and then I was like, oh no, better not do that.
9:07
SPEAKER_06: I have all my Buffalo Trace, Pappies, cured oaks, old chiller.
9:12
SPEAKER_06: I've got the sample bottles of the four-grains you sent me, the four-grain that sample bottle that that 17 year that the whiskey doc got me and everything.
9:26
SPEAKER_06: So that's all on top of it.
9:28
SPEAKER_06: So I can't really get it.
9:29
SPEAKER_06: But but it just is if you had a bad single barrel, it kept you coming back for more to play the game.
9:36
SPEAKER_06: And I because not all single barrels are winners to everybody, and to come up with that many good single barrels, there's good ones and bad ones.
9:43
SPEAKER_06: So it was, but with this bottle right here, um with this bottle, I want to say with with to collect these keys and whatever blade and bow is a batch, right?
10:04
SPEAKER_06: Yes.
10:06
SPEAKER_04: So let's talk about that for a second.
10:09
SPEAKER_04: For those those people that don't know what blade and bow is, you pull it up here.
10:28
SPEAKER_04: Blade and bow is produced at the original site of the iconic Stitzel Weller Distillery in Louisville, Kentucky.
10:35
SPEAKER_04: The original distillery closed its door in 1992, and DiAgio reopened the facility in 2014.
10:43
SPEAKER_04: In regards to the origins of the blade and bow name, it represents the two parts of two parts of a skeleton key, the blade shaft and the ornate bow.
10:56
SPEAKER_04: DiAgio states that the blade and bow brand is a tribute to the five keys that once hung on the door of Stütze Weller distillery, which stands for the five steps of making bourbon: grains, yeast, fermentation, distillation, and aging.
11:11
SPEAKER_04: So that's uh how the keys come about.
11:15
SPEAKER_04: Right.
11:17
SPEAKER_04: So on every bottle on the top, you actually have a bronze skeleton key.
11:25
SPEAKER_06: And it's used to open the they put a foil, they seal it with the foil seal, but you use the actual key and and uh to break the seal.
11:39
SPEAKER_06: It pulls the foil, you break the seal, and it makes it, you know, so it's similar to the it's you also has a use like the black, you know, the little strip when you do a wax topper.
11:52
SPEAKER_06: This works for the foil topper.
11:55
SPEAKER_06: I just did that.
11:56
SPEAKER_06: I just opened it, I I kind of illustrated it because I opened it up while you were talking.
12:01
SPEAKER_04: I I didn't think about that, but uh yeah, I opened up both of mine beforehand and threw away the foil in the trash.
12:10
SPEAKER_06: Well, I just threw the foil away in the trash.
12:13
SPEAKER_06: I did.
12:14
SPEAKER_06: Everybody saw me do that, and so we'll put that one back up there.
12:19
SPEAKER_06: The one the 12 is left and uh is right.
12:23
SPEAKER_06: I'm gonna let that restitute in my glass.
12:27
SPEAKER_04: Well now let me go ahead a little bit further just to let everybody know.
12:33
SPEAKER_04: Blade and blue is produced by utilizing the Solera aging method.
12:38
SPEAKER_04: According to Diaggio, some of the last bourbon produced at Stitzel Weller is used in their Solera system.
12:45
SPEAKER_04: They state that the older bourbon from Stitza Weller is mingled with other younger whiskies.
12:51
SPEAKER_04: No glarel is ever fully drained, ensuring the oldest bourbon is always present.
13:42
SPEAKER_04: So that's what uh Solera process is.
13:47
SPEAKER_06: So they okay, so they refill barrels with whiskey from the previous thing?
13:58
SPEAKER_04: Yes.
13:59
SPEAKER_04: Yep.
14:00
SPEAKER_04: Okay.
14:01
SPEAKER_04: Now that's not the way it's constantly having some of the old, you know, yes, whatever part.
14:11
SPEAKER_04: There is always still a little part left in the barrel to add to the next batch.
14:16
SPEAKER_06: Okay.
14:18
SPEAKER_06: That's very interesting.
14:22
SPEAKER_04: So close to how like sour mash.
14:26
SPEAKER_04: But that's in distilling, yes.
14:29
SPEAKER_04: In the distilling part of it, yeah.
14:31
SPEAKER_04: This is actually in the aging process.
14:38
SPEAKER_06: It's like the Shenley United Distillers.
14:42
SPEAKER_06: It was Shenley United Distillers, then Diaggio, who bought the Stenzelweller distillery, old Fitzgerald distillery.
14:50
SPEAKER_06: So, yes, that distillery, I I believe it went up for sale again, did it not?
14:58
SPEAKER_06: I'm not sure.
14:59
SPEAKER_06: I just I remember hearing that that might have gone up for sale again.
15:05
SPEAKER_06: But that brings us to the key clock.
15:11
SPEAKER_06: So each key has a number on it, right?
15:17
SPEAKER_06: All right, now I can do it.
15:19
SPEAKER_06: Let's see.
15:20
SPEAKER_06: Uh super tight.
15:26
SPEAKER_06: Here we go.
15:28
SPEAKER_06: I'll show you the collection.
15:33
SPEAKER_06: There it is, people.
15:35
SPEAKER_06: And what this is.
15:41
SPEAKER_06: You want me to tell them about the key club?
15:43
SPEAKER_06: Yeah, tell them about the key club because right now I have the key club up for everybody to see.
15:50
SPEAKER_04: All right.
15:50
SPEAKER_04: So Blade and Bow Five Keys Club is an exclusive loyalty program for fans of the Blade and Bow Kentucky Straight Bourbon Whiskey.
15:59
SPEAKER_04: Now the club works.
16:01
SPEAKER_04: The keys, every bottle of blade and bow bourbon comes with a collectible skeleton key tied around the neck, numbered one through five.
16:08
SPEAKER_04: And I just told you about the meaning of the keys.
16:11
SPEAKER_04: Now, joining the club, all you have to do is collect all five keys, one through five, like Jeff, like Tiny showing you up there.
16:21
SPEAKER_04: Once you do it, you take a picture of it, like that right there, and then you send the entry through the blade and blue, blade and bow five keys club form.
16:32
SPEAKER_04: And the reward that you get from it is members receive a personalized and engraved Julek Cup, and a cup with and a cup with your name is stored in the five keys club room at Stitzel Weller Distillery in Louisville, Kentucky.
16:49
SPEAKER_06: There, there you go.
16:52
SPEAKER_04: So um I know I've I've got my name on a mint julek cup.
17:00
SPEAKER_04: I and there for about five years now.
17:04
SPEAKER_06: Well, that was probably when you sent me the keys to do this.
17:10
SPEAKER_06: I'm gonna have to go check and see if I did it.
17:12
SPEAKER_06: But if I didn't, I am going to do that between now and the next podcast so that I'm in the key club because then what we can do is visit that coming up, right?
17:25
SPEAKER_06: So visit our cups, right?
17:27
SPEAKER_06: Yeah, you can actually take them with you, or you can, or you can leave them in in uh for everybody to display.
17:37
SPEAKER_06: We were we were in that room on a tasting and saw all the cups, correct?
17:41
SPEAKER_06: Super next?
17:42
unknown: Yeah.
17:43
SPEAKER_04: Me and you.
17:44
SPEAKER_04: That room is huge and it is loaded with cups.
17:47
SPEAKER_06: And that distillery has a great tour.
17:50
SPEAKER_06: I I remember buying Blade and Bow and then also IW Harper 15.
17:57
SPEAKER_06: I think at the time I paid a lot of money for it.
17:59
SPEAKER_06: I think it was like 150, and then I saw it for a hundred bucks.
18:03
SPEAKER_06: It's right around there.
18:04
SPEAKER_06: But IW Harper is just a thing.
18:06
SPEAKER_06: That's another fantastic whiskey that comes from that distillery.
18:13
SPEAKER_04: There's a lot, a lot of history that you get to see at the Soeler distillery.
18:19
SPEAKER_04: But something that you can even think, some places you can't actually go into now because they had to shut the distillery down due to asbestos and a couple of other things that were there.
18:34
SPEAKER_06: Well, their main distillery, yes.
18:36
SPEAKER_04: Yeah.
18:38
SPEAKER_06: But everything else that's up and running now, they've completely redone and refurbished and opened and running and yeah, their main distillery where the still still was sitting when we were there the last time was sealed off because of asbestos.
18:55
SPEAKER_06: But everything else that you've gone through in the tour and got to see, and all the bottling facility, and then the current smaller craft distillery that they have on site that they're doing pot still, you know, they got a pot still there that they're running.
19:11
SPEAKER_04: One of the coolest things that I got to see on that tour, and I want to see if you remember this, was in one of the warehouses out there, you could actually look in the glass, and inside that glass in that warehouse, do you remember glass the 30-foot-tall glass still set up?
19:32
SPEAKER_04: That was all it looked, yeah.
19:35
SPEAKER_06: It looked like you were in a in a science lab somewhere, or or uh or a science fiction, you know, old-time movie.
19:43
SPEAKER_06: Yeah, yeah.
19:44
SPEAKER_04: That was pretty cool, and it's all still there.
19:48
SPEAKER_06: Yeah, so yeah, it's we we gotta get back out there soon.
19:52
SPEAKER_06: Um, so that brings us to do you want to put these two up against each other?
19:59
SPEAKER_06: How do you want to go about?
20:01
SPEAKER_06: Do you want to we'll barrel bash one and barrel bash the other, and then yeah, and then with the scores in line, we'll kind of taste them side by side to see if we we agree with what's happening.
20:20
SPEAKER_04: I've actually already got it pre-written up.
20:22
SPEAKER_04: That's how I got it written up.
20:24
SPEAKER_04: I got blade and bow and then blade and bow uh 12 year.
20:30
SPEAKER_06: I've got the four handle hammer.
20:35
SPEAKER_06: All right, all right, everybody, and in my favorite Chris voice.
20:43
SPEAKER_06: Tonight we will be barrel bottle breaking down two fantastic bourbons.
20:52
SPEAKER_06: Blade and bow 12-year Solera Reserve and the regular blade and bow.
21:01
SPEAKER_06: And we are going to use the Scotchy Bourbon Boys barrel bottle breakdown scale that is as follows.
21:13
SPEAKER_06: We have four categories nose and body, along with taste and finish.
21:23
SPEAKER_06: The nose and the body, you can get up to four knocks.
21:29
SPEAKER_06: But on the barrel.
21:34
SPEAKER_06: Some extra curriculum of the bottom of the color.
21:38
SPEAKER_06: Four knocks on the barrel.
21:40
SPEAKER_06: Four as far as the taste and the finish, you can get up to five knocks on the barrel.
21:48
SPEAKER_06: And if you find a category that is exceptional, that you think it's one of the better things that you've ever tasted or smelled or had a consistency that's unlike any other, you can give it an extra for a total of a perfect score of nineteen of eighteen if this happens.
22:14
SPEAKER_06: So as we start, we will start to know the regular blade in bone color.
22:38
SPEAKER_06: I just might have to drink some just to be able to do the roll.
22:51
SPEAKER_06: Nope, there it is.
22:53
SPEAKER_06: Let's let it roll around in the glass.
22:55
SPEAKER_06: Now, the regular bait bladed bow, I believe, if I'm not mistaken.
23:04
SPEAKER_06: 100% if I'm not mistaken.
23:08
SPEAKER_06: Let's grab that.
23:09
SPEAKER_06: I knew that was.
23:10
SPEAKER_04: What you see seeing, folks, is not an optical illusion.
23:13
SPEAKER_04: That's the way the Glenn Cairns are made.
23:16
SPEAKER_04: You pour them at the right pour, and you can actually put your glass on the side and not lose a bit.
23:22
SPEAKER_04: Well, sometimes if you push too hard, you lose a little object.
23:25
SPEAKER_04: Yeah, if you try to spin it, spin it, like spin it out like a race car.
23:30
SPEAKER_06: So well as a still thing, Louville, Kentucky, 45.5 AB, 91 proof.
23:37
SPEAKER_06: All right, let's see.
23:42
SPEAKER_06: Return using.
23:43
SPEAKER_06: Rigorous oh so the regular blade and bow does use the rigorous the rigorous solera aging method preserving our rarest whiskey stocks and the spirit of still walkers aged in charred American white oak barrels to create a whiskey with notes of sweet toasted cereal, warm winter spice, and dried fruits.
24:06
SPEAKER_06: Let's see what else we got here.
24:08
SPEAKER_06: The five keys of blade and bow once hung on the front door of the iconic stillwaller distillery.
24:18
SPEAKER_06: These heavy brass keys represented the five steps of crafting bourbon and symbolized the art of making the world's finest whiskies.
24:28
SPEAKER_06: Crafted with careful selected straight bourbon whiskies, including the last remaining bourbon cover produced at Stitzel Waller, inspired by the historic Stizelwaller Distillery established in 1935 Louisville, Kentucky, renowned home of the world's finest bourbon.
24:45
SPEAKER_06: So there you go.
24:46
SPEAKER_06: That's the bottle, folks.
24:50
SPEAKER_06: So I did not know I thought that was the 15-year that or the 12-year that was the Solera Reserve, but obviously it's not.
24:58
SPEAKER_06: Now in the glass, it is thick, thick, like unbelievably, with long legs.
25:07
SPEAKER_06: Like for a 91 proof, that is crazy what that just did.
25:16
SPEAKER_02: That's nice.
25:17
SPEAKER_02: All right, the nose.
25:27
SPEAKER_04: I think it's uh I don't think it's quite as thick.
25:31
SPEAKER_04: I don't think they're running, they're running thin and long.
25:35
SPEAKER_06: When I let that sit, then I picked it up off just like this watch.
25:39
SPEAKER_06: I want to show you this.
25:42
SPEAKER_02: Let's sit and go like that.
25:44
SPEAKER_02: Look what it does.
25:47
SPEAKER_02: Look at that, you can see that.
25:51
SPEAKER_02: Yeah, each one of the legs, that's what I'm getting.
25:53
SPEAKER_04: Look at the thickness though.
25:54
SPEAKER_04: They're pronounced.
25:55
SPEAKER_06: But look at that.
25:57
SPEAKER_06: At the end they get thin, but at the start they're really thick.
26:02
SPEAKER_04: Yeah, I agree.
26:03
SPEAKER_04: Up at the top, they're really thick, but once once they start dripping and running down, then it runs thin and long.
26:13
SPEAKER_06: The nose it has the nose of a pussy roll.
26:24
SPEAKER_06: I get a little bit of baking spice, but I get the cocoa.
26:28
SPEAKER_06: No, it's cocoa, but I I mean I've like when you honey.
26:33
SPEAKER_04: I honey and maybe maybe some apricot.
26:36
SPEAKER_06: When I um when I basically mix these up.
26:44
SPEAKER_03: No.
26:49
SPEAKER_06: That's why I pulled for the 12-year-old crystal Glencairn, which you can get Crystal Glencarens, regular Glencairens at www.scotchybermanboys.com there, but now that I did a little bit I took a shit.
27:30
SPEAKER_02: Slight oak.
27:32
SPEAKER_02: It's real sweet sweet.
27:34
SPEAKER_02: Sweet oaking.
27:36
SPEAKER_06: Like the taste you get when you eat carrots.
27:39
SPEAKER_06: I don't get that head.
27:55
SPEAKER_02: That's I don't say I can snip this all day long.
28:01
SPEAKER_06: Vanilla.
28:02
SPEAKER_06: You've tasted it?
28:03
SPEAKER_06: We haven't even we're having taste body then.
28:08
SPEAKER_06: I mean no nose body then taste we're already tasting.
28:12
SPEAKER_06: Jeez Louise.
28:15
SPEAKER_06: You start off on the nose.
28:16
SPEAKER_06: I couldn't help mys I couldn't help myself.
28:20
SPEAKER_04: I didn't I think I done nosed all I'm gonna get out of the nose.
28:29
SPEAKER_02: All right, what I I you wanna go first?
28:38
SPEAKER_02: I'll go first.
28:39
SPEAKER_02: You go first.
28:41
SPEAKER_02: I don't know.
28:50
SPEAKER_04: Me the nose is just a little bit weak.
28:56
SPEAKER_04: Not it's not very complex, is what I guess what I'm trying to say.
29:02
SPEAKER_04: I'm just getting maybe just a little bit of honey, a little vanilla.
29:06
SPEAKER_06: And we have different batches, so that that can be part of it.
29:11
SPEAKER_04: Oh yeah, absolutely.
29:14
SPEAKER_04: And like I said, I I think I'm getting maybe a little bit of either white peach or apricot.
29:19
SPEAKER_06: So is that the newer bottle or the so quick pour up the the oldest?
29:24
SPEAKER_02: Pour up the old bottle.
29:28
SPEAKER_02: I can do that.
29:46
SPEAKER_06: That doesn't have to taste that's that's been sitting in that bottle.
29:50
SPEAKER_06: That's the right, that's about the rate of air that I want in a bottle when I want the whiskey to taste the best it can after a certain amount of time.
30:03
SPEAKER_02: Honestly, I think out of this, out of the old bottle, the nose is better.
30:14
SPEAKER_04: Look at the color on the on the you know, like I said, this bottle is about five years old, been open about five years old.
30:21
SPEAKER_06: Kind of where mine's at.
30:26
SPEAKER_06: So I've got three sets of keys to myself.
30:30
SPEAKER_06: I got a set of keys, uh one there, and then I got the two on these bottles.
30:35
SPEAKER_06: So honestly, this bottle here is gotta be about the same.
30:42
SPEAKER_06: So, are you getting what do you get on the notes?
30:44
SPEAKER_06: Do you get the more like the tootsie roll kind of flavor, or are you still getting the apricots?
30:51
SPEAKER_06: A little bit of cocoa.
30:52
SPEAKER_04: On this, I'm getting like a little bit of apple, and maybe a maybe a little bit of cinnamon and nutmeg.
31:01
SPEAKER_06: I'll give you the cinnamon and nutmeg.
31:03
SPEAKER_06: I don't get I get the baking spices, and I couldn't see where you got that.
31:12
SPEAKER_06: You know what?
31:16
SPEAKER_04: It's more complex though, isn't it?
31:19
SPEAKER_04: Yeah, this this is more complex because if it's it's not an apple, but like uh like a baked peak.
31:30
SPEAKER_06: The baking, the baking aspect, I understand what you're saying.
31:33
SPEAKER_06: I get that too.
31:34
SPEAKER_06: Yeah.
31:35
SPEAKER_02: So when you give it and maybe, oh maybe some cookie dough.
31:47
SPEAKER_06: Still straight straight off the bat, tootsie roll.
31:51
SPEAKER_06: I mean, I swear to God, if I took a tootsie roll right now and opened it up and smelled it before, and then you do to the if this that's what mine's doing right now.
32:01
SPEAKER_04: No, no, I'm not getting any kind of tootsie roll.
32:05
SPEAKER_04: Mine's a little bit free.
32:07
SPEAKER_04: Cheers, Thomas.
32:13
SPEAKER_04: Maybe just a slight little bit of apple.
32:15
SPEAKER_06: Yeah, there's nothing unfavorable, that's for sure.
32:19
SPEAKER_06: Now this is the regular old.
32:21
SPEAKER_06: Yeah, but this is on the regular blade and bow.
32:24
SPEAKER_06: Yeah.
32:24
SPEAKER_06: Not the 12 year.
32:25
SPEAKER_06: Because the 12 year I'm hoping for I'm on the nose on the regular blade and bow.
32:36
SPEAKER_06: You what do you mean?
32:37
SPEAKER_06: You both of them are regular.
32:39
SPEAKER_06: Figure out what it is.
32:43
SPEAKER_06: You don't have to hold yourself to to average.
32:46
SPEAKER_06: If it's more on the other one, do more.
32:48
SPEAKER_06: Good evening, Tracy.
32:50
SPEAKER_06: I'm giving it a three.
32:52
SPEAKER_06: All right.
32:57
SPEAKER_06: For all the stuff, it's delicious, and giving it a three makes sense.
33:02
SPEAKER_06: It's not a four exceptional greatest nose, like that's that's for caramels or whatever, but it's still a damn good nose, so I give it a three, too.
33:12
SPEAKER_06: All right.
33:12
SPEAKER_06: Body for me is when I come back to it.
33:16
SPEAKER_04: I am getting a little carmilly chocolatey.
33:22
SPEAKER_06: This is a 91 proof.
33:25
SPEAKER_06: And it's it's in my opinion, uh, yeah, I give it a three, but I'm gonna give the body on this.
33:33
SPEAKER_06: It actually reaches not the way a barrel proof bourbon reaches, but it reaches all flavor.
33:42
SPEAKER_06: It does reach your, it doesn't stain your cheeks, but it does actually reach your cheeks when you do it.
33:51
SPEAKER_06: Overall, the mouthfeel uh from 91, I give this a three also on the bottom.
33:59
SPEAKER_06: It's not a two.
34:00
SPEAKER_06: Two would have been that middle palette, just nothing, you know, on the cheeks or whatever.
34:06
SPEAKER_06: But this but this actually is and it's so inviting and drinkable.
34:12
SPEAKER_06: Like, like you could be watching a TV show and do a do a good, you could use a waste glass about hot halfway and enjoy the evening.
34:25
SPEAKER_04: That's it, yeah.
34:25
SPEAKER_04: But it's drinking a prox glass, and you're enjoy the evening.
34:31
SPEAKER_04: It's a good sipper, no doubt about it.
34:36
SPEAKER_04: And the body, I agree.
34:39
SPEAKER_04: It hits all the tip of the tongue, a little bit of the sides, but it's not quite getting the roof or the back of my mouth, and it's still the body seems a little bit thin to me.
34:59
SPEAKER_04: Well, actually, I'm gonna have to give it a two.
35:05
SPEAKER_04: All right.
35:06
SPEAKER_04: I can't agree with I can't agree with you on the body.
35:08
SPEAKER_04: I think it's just a little bit light on the body.
35:11
SPEAKER_06: For me, it actually might be not as big and bold as, like I said, a barrel-proof, but it the flavor was everywhere.
35:20
SPEAKER_06: And that's how I drink.
35:21
SPEAKER_06: I usually mouth feels nice.
35:26
SPEAKER_06: But like I said, I could shove this and have no problems.
35:32
SPEAKER_06: Hey, maybe I should.
35:34
SPEAKER_06: Let's see.
35:38
SPEAKER_06: Like, I haven't done that before.
35:41
SPEAKER_06: Yeah, what what bottle did you kill?
35:43
SPEAKER_04: A bottle of papy or something?
35:45
SPEAKER_06: Eliza Craig toasted bottle.
35:47
SPEAKER_06: Eliza Craig toasted barrel.
35:49
SPEAKER_04: Um if anybody wants to see him chug another bottle, send in your recommendations.
35:58
SPEAKER_04: Post them right here.
35:59
SPEAKER_04: Go to Facebook, post them, and we'll see what we can do.
36:02
SPEAKER_04: Yeah, send me.
36:04
SPEAKER_06: Send me the bottles.
36:08
SPEAKER_04: Better yet, send send Tiny the bottle you want him to chug.
36:12
SPEAKER_04: And uh and whatever the most bottles that he gets, that's the one he'll chug.
36:19
SPEAKER_06: All right, what do you think of untaste?
36:36
SPEAKER_04: Vanilla.
36:39
SPEAKER_04: Like a little bit of caramel.
36:44
SPEAKER_04: Just a little bit of okay.
36:49
SPEAKER_04: I actually think that the taste on this is uh probably the highlight of this burden.
36:57
SPEAKER_06: I like it.
36:57
SPEAKER_06: It's apricot too.
36:58
SPEAKER_06: I think it's from the apricots.
37:00
SPEAKER_06: Like a peach or apricot flavor.
37:03
SPEAKER_06: I it's crazy.
37:08
SPEAKER_04: A little bit of cinnamon nutmeg, maybe even white pepper.
37:15
SPEAKER_02: England.
37:16
SPEAKER_02: I'm gonna I'm gonna give it uh I'm gonna give it a four.
37:23
SPEAKER_06: Four out of five?
37:25
SPEAKER_06: Four out of five.
37:29
SPEAKER_06: I would say that from what I remember, I remembered a lot more caramely butterscotch.
37:37
SPEAKER_06: And yes, it's been open for a while and it's pulled itself into more of a fruity flavor.
37:45
SPEAKER_06: So that's not always my favorite.
37:47
SPEAKER_06: I am going to give the flavor a three.
37:55
SPEAKER_04: All right, as far as that does make us tired so far.
38:00
SPEAKER_06: I will just go back to four on the finish because it's probably I've been drinking this all along.
38:08
SPEAKER_06: It leaves that apricot kind of peachy taste, fruity taste in your mouth.
38:14
SPEAKER_06: And it doesn't really dissipate.
38:22
SPEAKER_06: This is where probably what um like what's his name?
38:26
SPEAKER_06: Uh I want to say Ed.
38:28
SPEAKER_06: They say I think good to see you.
38:32
SPEAKER_06: I have seen trying to be silly, my friend.
38:36
SPEAKER_06: Alright, let's see.
38:37
SPEAKER_06: What was it?
38:38
SPEAKER_06: He said um Ed is the one that said that he found it to be have the best, but I find it to have that nice flavor and it doesn't dissipate.
38:47
SPEAKER_06: Like I think if you went upstairs five minutes later, you still can kind of taste that.
38:52
SPEAKER_06: So I think the the uh finish gives you a four.
38:56
SPEAKER_06: It finishes for a four, pretty good for a 90 proof.
39:00
SPEAKER_04: Yeah, and I'll tell you what, I'm I'm totally gonna agree with that four, and I'm gonna give it a full two.
39:07
SPEAKER_04: All right, so we're getting all that that fruitiness up there, and as it comes across the tongue, then I'm getting that little bit of spice and a little bit of uh oak, but it it stays.
39:20
SPEAKER_04: Like I say, it's been a couple minutes since I've had that last little sip, but it's still there, I can still taste it.
39:27
SPEAKER_06: Um so yeah, so I'll put this away.
39:32
SPEAKER_06: And what's our score of for the building?
39:36
SPEAKER_06: 13 out of 18?
39:38
SPEAKER_06: 13 out of 18.
39:40
SPEAKER_06: That brings us to the 12 year.
39:50
SPEAKER_06: All right.
39:52
SPEAKER_04: I've been excited to try this.
39:55
SPEAKER_04: Wow, what a huge pour.
40:00
SPEAKER_04: I didn't mean to pour that.
40:04
SPEAKER_06: Oh well.
40:06
SPEAKER_06: It was eighty-three degrees here in Ohio today.
40:10
SPEAKER_06: I mean, October 13th, 83.
40:14
SPEAKER_06: Not bad.
40:15
SPEAKER_06: It's supposed to cool off for us, but yeah, I think it got up to about uh 86 today.
40:23
SPEAKER_02: Oh sweat.
40:24
SPEAKER_02: Oh my gosh.
40:26
SPEAKER_02: This is nose.
40:29
SPEAKER_02: So this is pulling in.
40:32
SPEAKER_06: I get some sweet caramel vanilla, and I get a I'm just definitely getting the the oaky dusty, like a dusty note on it.
40:56
SPEAKER_02: This is uh a hundred and four points.
41:13
SPEAKER_02: Are you gonna read it?
41:16
SPEAKER_02: One by one.
41:26
SPEAKER_06: First, inspired by the historic Stitzelweller established two, carefully crafted with select straight bourbon whiskeys, including some of the finest bourbon products at Stitzelweller Distillery.
41:40
SPEAKER_06: The five keys we already know about aged in charge American white oak barrels to create a whiskey with notes of sweet doses.
41:49
SPEAKER_06: Yep, that's already the same.
41:51
SPEAKER_06: Preserving our rarest whiskey stocks and the spirit of Stitzelweller using the rigorous Solera aging method.
42:00
SPEAKER_06: And then it says rested in the so it was blended, Kentucky straight bourbon whiskey rested in vintage casks.
42:12
SPEAKER_06: So this 12-year must have been regular blade and bow, but then stuck into those vintage casks, which means they say they were yeah, there's definitely its way the color is what you know different.
42:30
SPEAKER_04: And then more of a bronze or mahogany.
42:42
SPEAKER_02: I'm loving her nose.
42:47
SPEAKER_05: Holy Holy man.
42:51
SPEAKER_06: Here we go.
42:52
SPEAKER_06: There's the spin.
43:01
SPEAKER_06: Rollin'.
43:05
SPEAKER_06: All right, let's see.
43:07
SPEAKER_06: The nose was awesome.
43:13
SPEAKER_06: I'm gonna tell you, those 13 proof points are phenomenal with this.
43:21
SPEAKER_06: Absolutely.
43:23
SPEAKER_06: I think for 104, the the the there's no wateriness to this, this the thick.
43:33
SPEAKER_06: Look at the look at those.
43:35
SPEAKER_06: I mean they're they're they're long and thick, and just stay on the thing.
43:38
SPEAKER_04: The sides are long and thick.
43:42
SPEAKER_04: Slowly, slowly dripping down the glass.
43:45
SPEAKER_04: All right, so the nose.
43:54
SPEAKER_06: And you gotta understand the difference in price of this of this bottle is is I think this bottle's$65, and I think Blade and Bo is$49.
44:08
SPEAKER_06: You're only talking$15 difference,$64.99.
44:13
SPEAKER_06: I was stunned at the price.
44:15
SPEAKER_04: Yeah, that's that's that's what yeah, that's what I paid for these.
44:18
SPEAKER_04: $49.99 for the regular and$64.99 for the 12-year.
44:23
SPEAKER_06: So you're looking at a$12.
44:24
SPEAKER_04: They had a case, they had cases in stock.
44:28
SPEAKER_04: And let me give a good shout out to my good friend Duvall.
44:32
SPEAKER_04: Him and his brothers own Liquor Express stores, uh, all in the upstate.
44:36
SPEAKER_04: There's about seven to eight stores in upstate South Carolina.
44:41
SPEAKER_04: They do tons of barrel picks all year long, and most anything you're looking for, they've got it there at uh reasonable prices.
44:54
SPEAKER_06: Yeah.
44:54
SPEAKER_06: Um, so the the the difference on the price is insane to go from just the regular blade and bow to the 12-year.
45:03
SPEAKER_06: So for a 12-year at$65, you can't go wrong.
45:08
SPEAKER_06: I mean, that's that's that's that's reasonable.
45:10
SPEAKER_06: When I went to pick it up, I was like, I didn't, you know, I was expecting 12-year blade and bow a hundred bucks, maybe.
45:17
SPEAKER_06: I think that's what I like.
45:19
SPEAKER_04: Yeah, that's that's what I was thinking.
45:21
SPEAKER_06: So I was really happy with the price, but the nose on this is intense.
45:31
SPEAKER_06: It's at the baking spices, but it pulls off some caramel sweetness that wasn't there on the other blade bowl.
45:44
SPEAKER_04: Yeah, I'm getting vanilla and caramel off of this and honey.
45:47
SPEAKER_06: I get vanilla, caramel, and then I'm getting I don't get the honey, but I get that apple-y baking spice, you know, like like in a baked apple.
45:56
SPEAKER_06: Yeah, like baked apples.
45:59
SPEAKER_06: Which would be cinnamon like a cinnamon stick with a little plum?
46:14
SPEAKER_06: Oh you can pull either I don't get the peach or the apricot.
46:31
SPEAKER_04: Like the baked apple after that apple has been baked.
46:34
SPEAKER_06: Yep.
46:35
SPEAKER_06: That's what I'm getting.
46:36
SPEAKER_06: So I'll go first on this.
46:38
SPEAKER_06: This I would say the nose with the caramel and the what you call it added in, it takes it to a four.
46:46
SPEAKER_04: I totally concur.
46:47
SPEAKER_04: This is a wonderful nose.
46:50
SPEAKER_04: Like I say, this is what you want to start looking for, or what I'm looking for.
46:56
SPEAKER_06: And if you blinded these side by side, knowing tasting them once, there's no way that they one could fool you to the other.
47:04
SPEAKER_06: So when we're talking about body, but you're gonna go first, guys.
47:11
SPEAKER_06: The body, as far as the legs and the viscosity in the glass, is is is insane what's going on in the glass.
47:19
SPEAKER_06: And then two, this for 104-proof, it has a body of a barrel-proof whiskey.
47:30
SPEAKER_06: I mean, it goes it goes everywhere.
47:34
SPEAKER_04: Yeah, the viscosity on this is very, very thick.
48:00
SPEAKER_06: I don't care what you say, like there's there's a reason why, like Beans or Jack Daniels or those stronger, they like the bite and then the flavor.
48:11
SPEAKER_06: Uh what the only time I don't like the bite is if it's overring with pepper.
48:16
SPEAKER_06: Like pepper, too much pepper, really, that's probably my only turnoff with whiskey.
48:22
SPEAKER_06: There's no pepper on this.
48:23
SPEAKER_06: It's like a perfect balance in your mouth as far as there's a bite, but it's not too much.
48:29
SPEAKER_06: You're allowed to taste it.
48:31
SPEAKER_06: Stings your tongue a little bit, stings your cheeks a little bit, but you still could drink this.
48:36
SPEAKER_06: Now, I wouldn't want to put a half a rock's glass of this because it wouldn't be that's the rest of the night.
48:44
SPEAKER_06: It would just be good night.
48:48
SPEAKER_06: I don't know.
48:50
SPEAKER_04: I'll walk this body and I'm gonna give it a four.
49:01
SPEAKER_06: I would have to say that I would agree and confer, concur on that.
49:11
SPEAKER_06: Now we come to taste.
49:14
SPEAKER_06: Yeah.
49:16
SPEAKER_06: And it's got a great taste.
49:18
SPEAKER_06: It does.
49:19
SPEAKER_06: It's it's good.
49:27
SPEAKER_04: Oh my gosh.
49:29
SPEAKER_04: That's almost like drinking a liquid baked apple pie.
49:32
SPEAKER_04: With some caramel added in.
49:35
SPEAKER_04: It's actually finishing with caramel.
49:37
SPEAKER_04: Sam's Club makes those caramel apple pies coming up around the tank.
49:42
SPEAKER_06: Yeah, that's what we're gonna say.
49:43
SPEAKER_06: Say it over and over.
49:44
SPEAKER_06: This is like having a Sam's Club caramel apple pie.
49:48
SPEAKER_04: Caramel apple pie.
49:50
SPEAKER_06: I'll give you the apples.
49:51
SPEAKER_06: The apples are not quite the red tart apples.
49:54
SPEAKER_06: It's got a little bit more a little bit of like almost like a granny smith.
50:02
SPEAKER_06: Yeah, golden delicious, the the green apple that's sweet.
50:06
SPEAKER_06: Yeah.
50:13
SPEAKER_06: I mean, I have to decide.
50:15
SPEAKER_06: I mean, I loved everything.
50:19
SPEAKER_06: A little bit of oak going on there, too.
50:22
SPEAKER_04: I I completely agree with that.
50:26
SPEAKER_04: This has probably probably due to the fact that like I say it's a 12 year, and uh so then they let it sit in the vintage cast.
50:40
SPEAKER_06: Yeah, the vintage cast definitely add the little bit of there's there's more of a uh there's a little bit of a dusty note on the nose that when you drink a dusty with a dusty bourbon, a dusty bourbon, dusty, is that like a combination of dusty and whiskey put together?
51:06
SPEAKER_04: This is dusty, and what you said was dusty.
51:09
SPEAKER_04: Like whiskey, I'm dusty dusty.
51:14
SPEAKER_06: Anyways, so the taste is fantastic.
51:24
SPEAKER_05: I'm gonna give it a four out of five.
52:02
SPEAKER_04: It's like like a sweet sweet cigar box.
52:07
SPEAKER_04: You know, when you open up the a cigar a box of cigars.
52:12
SPEAKER_04: Like the limestone wrench cigars, that box that I opened up when I was able to get a box.
52:20
SPEAKER_04: Oh sweet sweet cigar smell, fresh.
52:34
SPEAKER_02: Almost want to say that this is a five, but I think it's still lacking just a little bit.
52:40
SPEAKER_04: I think it could be a little bit more complex than than what it is.
52:45
SPEAKER_04: So I'm gonna have to give it a four, too.
52:53
SPEAKER_06: Oh, the barrel.
52:54
SPEAKER_06: Oh, the barrel's just gonna fall apart there.
52:57
SPEAKER_06: That was another hoop.
52:59
SPEAKER_06: I'll have to put that back together.
53:02
SPEAKER_06: Take it.
53:03
SPEAKER_06: I'll be a cooper.
53:04
SPEAKER_06: I'll just I'll use this hammer, I'll flip down the barrel hoop.
53:08
SPEAKER_01: Yeah, three of them are down now.
53:10
SPEAKER_01: Two of them, the bottom one's down, and no, that that's three bottom, medium.
53:17
SPEAKER_04: That's that's the problem with those little barrels.
53:20
SPEAKER_04: Once you use them and then drain them.
53:24
SPEAKER_06: What little and then uh it's not a little barrel.
53:27
SPEAKER_06: It's not, oh, is that a full-size?
53:30
SPEAKER_06: That's the French oak barrel with a lot of this.
53:35
SPEAKER_06: Better not fall off.
53:39
SPEAKER_04: Say you're gonna knock knock the head off of it.
53:42
SPEAKER_04: No, the topic is gonna fall apart.
53:44
SPEAKER_06: No, the top is the top is still, it's the bottom ones falling off, which I'll have to take everything off of it, flip it over, and you know, hammer it back.
53:56
SPEAKER_06: Where did that come from?
54:00
SPEAKER_06: What?
54:00
SPEAKER_06: I was getting feeling happy.
54:02
SPEAKER_06: Yeah, I heard that somehow.
54:05
SPEAKER_06: Okay, no money in.
54:07
SPEAKER_06: Someone's like Greedy Ford.
54:15
SPEAKER_06: Anyways, so that leaves us with you coming up with what the finish is, right?
54:23
SPEAKER_06: Yep.
54:32
SPEAKER_02: I can't believe we've been on for brown sugar, cinnamon, and oak.
54:48
SPEAKER_04: Maybe oak or now I'm going brown sugar, cinnamon, and tobacco.
55:01
SPEAKER_06: If I gave the last one a five like cigar like a cigar, I have to give this one a five because if it now it's in there there, but all those, all those, instead of it just being like an apricot, whatever kind of hanging out, all the spices are there still.
55:23
SPEAKER_06: It's like more like an apple aspect to it.
55:27
SPEAKER_06: I don't know if it's because it's fall, all the burbings start to taste like apple.
55:35
SPEAKER_06: I don't know.
55:35
SPEAKER_06: I would love to drink this while eating a caramel apple because this would be fantastic.
55:40
SPEAKER_06: What would be awesome?
55:41
SPEAKER_06: Oh my god.
55:42
SPEAKER_06: I would drink this on Sunday, eat a caramel apple on Sunday night, wait while drinking this and watching the Packers beat the Dallas Cowboys.
55:53
SPEAKER_06: Now that would be ecstasy.
55:58
SPEAKER_04: You know, you say that I got in there in the on the snack counter is some caramel apple suckers.
56:09
SPEAKER_04: There you go.
56:10
SPEAKER_04: And I swear that's exactly what it's tasting like.
56:14
SPEAKER_04: Like a caramel apple sucker.
56:18
SPEAKER_04: Wouldn't have to give it a five.
56:23
SPEAKER_04: This is the highlight of it, the finish on it.
56:26
SPEAKER_04: This is this lasting.
56:28
SPEAKER_04: Nice.
56:29
SPEAKER_04: Just a slight little bit of hug, just enough to warm you, not enough to burn you.
56:35
SPEAKER_04: Right?
56:36
SPEAKER_04: Right, right.
56:41
SPEAKER_04: Let's see.
56:44
SPEAKER_04: Still, like I said, the flavors are just lingering.
56:50
SPEAKER_04: I like it.
56:53
SPEAKER_04: Okay.
56:54
SPEAKER_04: Yeah, I think uh I think I might have to get a another bottle to have it, a backup, and keep this in my in my wheelhouse.
57:04
SPEAKER_06: Yeah, that's what you need now at this point in time to go with your 2,000 bottles backups.
57:11
SPEAKER_04: I mean, like how many I know because I picked the I picked these two up today and then wound up because he had he had an old forester single barrel store pick, then he had an old forester single barrel, barrel proof store pick, and I tasted both of those.
57:31
SPEAKER_04: Yes, I wasn't worked today.
57:35
SPEAKER_04: But anyway, so then all of a sudden he says, How are you doing on your uh EH Taylor?
57:42
SPEAKER_04: I know you like that.
57:43
SPEAKER_04: I said, Well, I got plenty of small batch, and I got plenty of the uh straight rye and the barrel proof.
57:50
SPEAKER_04: What about that single barrel?
57:51
SPEAKER_04: Yeah, I can use that the last thing EH Taylor's single barrel.
57:57
SPEAKER_04: So I came out of there for five bottles, but all for under 400 bucks, you know, for everything.
58:05
SPEAKER_04: Nice.
58:06
SPEAKER_04: So do you see it very that's why I had to give a big shout out to you?
58:11
SPEAKER_04: Like I said, you can have real good reasonable prices on anything you want, then it's always a big deal if I'm looking for a bottle.
58:19
SPEAKER_06: That's awesome.
58:20
SPEAKER_06: So, what are you giving this as far as a finish?
58:23
SPEAKER_06: I'll give it a five.
58:24
SPEAKER_06: I'll give it a five on the finish.
58:29
SPEAKER_06: And if I gave it a four before, I have to give it a five also because I still can taste it and I haven't had anything for like two minutes.
58:39
SPEAKER_04: We were we were both definitely straight up 17.
58:46
SPEAKER_04: 17 total for each of us.
58:50
SPEAKER_04: Yep.
58:51
SPEAKER_04: 13 on the regular and 17 on on this.
58:55
SPEAKER_06: So it was the the only thing that wasn't perfect was the taste where we took it down one, right?
59:02
SPEAKER_06: Yeah.
59:03
SPEAKER_06: All right, yeah, we both came in.
59:05
SPEAKER_06: Let's do it.
59:06
SPEAKER_06: Let's put them side by side.
59:18
SPEAKER_02: Now the twelve year.
59:27
SPEAKER_05: Yeah.
59:28
SPEAKER_05: That works out.
59:29
SPEAKER_05: No doubt.
59:31
SPEAKER_05: I'm gonna tell you like up above the twelve year brings out.
59:35
SPEAKER_06: You can taste that caramel.
59:39
SPEAKER_06: Twelve year brings out that caramel, you know what I mean?
59:42
SPEAKER_04: Brings that caramel, that caramel, that that tartness of the apple, and and that a little bit of tobacco or oak note to comes out.
59:52
SPEAKER_04: It was so much fun to be in the case.
59:56
SPEAKER_04: It makes it makes this just taste that much more thinner to me or lighter.
1:00:04
SPEAKER_06: I would say that we gotta say that blade and boat, 12-year Solera, even though you know, at first it was the Solera reserve, but when you do 12-year, but I thought that was something special or different than to be able to do this podcast, the Solera process is used by both.
1:00:25
SPEAKER_06: So this is that little bit of extra aging in those rest resting in those vintage barrels actually makes a difference and it's more delicious.
1:00:40
SPEAKER_06: I agree.
1:00:43
SPEAKER_06: And you're only talking$15 more.
1:00:48
SPEAKER_06: I mean, this is all day.
1:00:50
SPEAKER_04: I well, even though, like I say, this is a not age age stated on the rail, whereas this one is, but this one having the Solera process, it's probably it's probably got this might have a uh a 20-year-old bourbon in it.
1:01:11
SPEAKER_06: A little bit, yeah, a little bit of a sweet.
1:01:13
SPEAKER_06: I mean, just a slight little bit.
1:01:17
SPEAKER_06: I agree.
1:01:18
SPEAKER_04: I totally think what's cool about the Solera process is how they do that.
1:01:27
SPEAKER_06: Did you ever have you ever popped your new bowling pin?
1:01:33
SPEAKER_06: Bowling pin.
1:01:35
SPEAKER_02: Yeah.
1:01:36
SPEAKER_04: I was having that this weekend, and I had a four on Saturday.
1:01:39
SPEAKER_04: I can't I can't drink from bowling pins.
1:01:42
SPEAKER_06: I'm from Milwaukee.
1:01:45
SPEAKER_02: That maybe been popping cracked and had a couple of fours out of it.
1:01:49
SPEAKER_06: How many bottles, how many of those bottles did you buy?
1:01:53
SPEAKER_06: Two.
1:01:54
SPEAKER_06: I know one to put up, right?
1:01:58
SPEAKER_04: So I empty and empty the other one, just like this one.
1:02:02
SPEAKER_04: See, I've got an empty one over there of the eight gear, yeah, but last year's bowling pen.
1:02:09
SPEAKER_04: And I just had to put it with this one up there.
1:02:12
SPEAKER_06: But you know, all right.
1:02:13
SPEAKER_06: Well, one's an eight and one's a ten.
1:02:16
SPEAKER_06: So it's got the tin's obviously gonna be a little bit better.
1:02:23
SPEAKER_04: And I maybe that's what we should, that's what we should do.
1:02:26
SPEAKER_04: Uh coming up soon, we'll do a bowling pin.
1:02:30
SPEAKER_06: Yeah, that would be great.
1:02:31
SPEAKER_06: And then I can open both my bottles that I've never opened before.
1:02:37
SPEAKER_06: What the hell do you buy them for?
1:02:39
SPEAKER_06: They just you know exactly.
1:02:41
SPEAKER_06: Are you sure you don't want to do one bomb burgers?
1:02:46
SPEAKER_04: Let me tell you, you send your you send your full bottles down here, and I'll send my uh my open empty bottles back up to you so you can display them.
1:02:55
SPEAKER_04: And nobody will ever know the difference.
1:03:01
SPEAKER_06: You feel me?
1:03:02
SPEAKER_06: No, I don't.
1:03:04
SPEAKER_06: None of my bottles are all my bottles, most of my bottles are closed.
1:03:08
SPEAKER_06: I mean, opened almost like 90%.
1:03:12
SPEAKER_06: I have you have more bottles that are not open than way more than I do.
1:03:19
SPEAKER_06: Pretty much I get it.
1:03:20
SPEAKER_06: I I don't have backups.
1:03:25
SPEAKER_06: You you on the other hand have sometimes this is this is supernatural than the other room, quiet on the set.
1:03:35
SPEAKER_06: But from a collector standpoint, is that something but I'm not a collector, I'm a podcaster, and my the whole idea.
1:03:41
SPEAKER_06: So, yeah, we're gonna do a Jim Beam bowling pin extravaganza.
1:03:50
SPEAKER_04: Well, it'd be really cool.
1:03:52
SPEAKER_06: Um I'm not a collector.
1:03:55
SPEAKER_06: Why don't you get one of those original bowling pins?
1:03:59
SPEAKER_05: Let's let's do that.
1:04:03
SPEAKER_04: What they can't cost if I could get one at a reasonable price, I would.
1:04:08
SPEAKER_04: But oh my god.
1:04:09
SPEAKER_04: Since they they came out with these two new ones, uh the original bowling pins are they're they're sky high.
1:04:21
SPEAKER_04: I don't ever foresee that in my uh in my collection.
1:04:28
SPEAKER_04: I just said I'm not a collector, but what is this?
1:04:34
SPEAKER_04: I don't collect them to look at them or to say that I got them.
1:04:38
SPEAKER_04: Walker says I collect them to drink them and taste them and to share with everybody.
1:04:43
SPEAKER_04: You know, you know that.
1:04:45
SPEAKER_04: Yeah, from me.
1:04:46
SPEAKER_04: Yes.
1:04:46
SPEAKER_04: I enjoy sharing it more than I do drinking it sometimes, you know.
1:04:51
SPEAKER_04: Because I I like I think to see what people think and uh and how they react.
1:04:55
SPEAKER_06: I think honestly, I agree with that, but usually you buy multiple bottles, and you when you get further and further deep on a bottle, I know that one of those bottles you're looking to not get to.
1:05:18
SPEAKER_06: You share all the other ones in front of it, but you know, when it comes to like I'll give you an example of the of your collection.
1:05:28
SPEAKER_06: I would say that in the room weller.
1:05:31
SPEAKER_06: In your Weller, and then also thousand four-grain.
1:05:38
SPEAKER_06: Yes, you you have multiple bottles of that, and one's open at the was one one has been opened, but there are a few that aren't.
1:05:47
SPEAKER_06: Yeah.
1:05:50
SPEAKER_06: Are you trying to get me in trouble?
1:05:52
SPEAKER_06: Not trying to get you in trouble at all.
1:05:53
SPEAKER_06: You should be you should put up some bottles, not not necessarily to sell someday, but how about this?
1:06:03
SPEAKER_06: You're some we're both gonna be gone, and when we're gone, Marty will be able to like you can indulge in your father's collection.
1:06:16
SPEAKER_06: You you've taken this to a different level, but Marty will be able to do the same thing, and that's they'll be able to take it to a whole nother level.
1:06:26
SPEAKER_06: Yes, but but but but my son like on Saturday night live.
1:06:31
SPEAKER_06: My son's staff Nobs Nobs will be able to do that also, except for the fact that every bottle he gets will he gets will be open.
1:06:42
SPEAKER_06: So there's no there'll be no selling my bourbon collection, they'll just be drinking it.
1:06:50
SPEAKER_04: All right, yeah, that's and see that's that's another two I'm a thing I'm getting at.
1:06:57
SPEAKER_04: Coming up on on a on a future podcast soon.
1:07:03
SPEAKER_04: We will we will pull another signed bottle off of that shelf, and I will open it up live just to show you that you know sign bottles don't mean a thing.
1:07:15
SPEAKER_04: It's the whiskey in the bottle.
1:07:17
SPEAKER_04: It was made made for people to drink, just like uh my buddy Greg Snyder did.
1:07:25
SPEAKER_04: Like I said, he you they make the whiskey, they're gonna make more of it.
1:07:29
SPEAKER_04: So why not open it, share it with people, and and enjoy it.
1:07:34
SPEAKER_04: And I don't you know, I want to be able to do that while I'm here.
1:07:37
SPEAKER_06: Well, I will like to like that.
1:07:40
SPEAKER_06: I would like to thank the people who Who don't share their bottles and they basically keep them beyond their lifespan.
1:07:51
SPEAKER_06: And then somebody, somebody else is able to allow us to drink something from a time period that if everybody drank everything, there wouldn't be anything to taste.
1:08:04
SPEAKER_06: So you need the pe some people to save their bottles.
1:08:10
SPEAKER_06: And then it's like it's funny because that how that works is it well, it's a double-edged swimming.
1:08:26
SPEAKER_06: Just like this particular oh, I think I had it.
1:08:35
SPEAKER_06: Oh, I gotta remember.
1:08:37
SPEAKER_06: I put it somewhere.
1:08:40
SPEAKER_06: Oh, there it is.
1:08:42
SPEAKER_04: All right.
1:08:43
SPEAKER_04: You know, like Walker said, at least at least four famous master distillers of green bourbon is made to be enjoyed.
1:08:50
SPEAKER_06: Well, it is, but it's nice that you can enjoy it a hundred years later or 50 years later, or in this case, what I'm about to do, you should pull something out that's special.
1:09:00
SPEAKER_06: But this is from the bottled in bond 1965, which is I'm 62, so that makes this a 61-year-old bourbon, and it is an I.
1:09:17
SPEAKER_06: W.
1:09:18
SPEAKER_06: Harper bottled in Bond five year from 1965.
1:09:24
SPEAKER_08: Holy shit.
1:09:25
SPEAKER_06: In my Jacob Jacob Bromwell Gold Glask, gold plate blast?
1:09:34
SPEAKER_06: What do you mean?
1:09:38
SPEAKER_06: Oh, that's when we went.
1:09:41
SPEAKER_06: What is it?
1:09:42
SPEAKER_06: It was both of us, right?
1:09:45
SPEAKER_06: Yeah.
1:09:48
SPEAKER_04: Specially bottled for Martin Nash and Jeff Mueller.
1:09:54
SPEAKER_06: That's awesome.
1:09:56
SPEAKER_04: That's what you should have been tasting.
1:10:00
SPEAKER_04: Look, I stole the key off of it so I could get my five first five keys.
1:10:04
SPEAKER_06: How did you get the how did you get the key off without opening the box?
1:10:08
SPEAKER_06: Oh, you put the you took it off and then put the foil back.
1:10:14
SPEAKER_04: No.
1:10:15
SPEAKER_04: I'm actually just I'm telling you, it was pretty damn unique how I did that.
1:10:20
SPEAKER_04: But peeled it up to there and then worked worked it loose and got it off of there.
1:10:27
SPEAKER_04: Yeah, that's what you what was the one.
1:10:30
SPEAKER_06: I just don't know.
1:10:31
SPEAKER_04: That that bottle was sitting up there.
1:10:33
SPEAKER_06: Is the date that bottle I thought I probably probably will not open?
1:10:37
SPEAKER_06: Was that date there?
1:10:39
SPEAKER_06: Is the date there?
1:10:41
SPEAKER_06: No, the date is not there.
1:10:43
SPEAKER_06: But that had to be from like 2020 or 2021.
1:10:48
SPEAKER_06: Well, that was gonna do that was from 20 the 2020 September of 2020 when we went to Kentucky to stay at the house that we had that the and you stayed there for the first time, and we went we went down there, we podcasted with Randy from the house, even though the festival was canceled, remember?
1:11:16
SPEAKER_06: And then we went up to see Adam Fowler at Rabbit Hole, and on the way home we stopped at Whiskey to Lower.
1:11:33
SPEAKER_06: And the tour.
1:11:47
SPEAKER_06: Let's finish up with a toast with a large and then we'll bring some people on.
1:11:56
SPEAKER_04: What I'm drinking this bottle was a mixture's little pop joke.
1:12:04
SPEAKER_04: And it came from the old Pennsylvania distillery.
1:12:08
SPEAKER_06: And I opened this bottle with Dan McKee and Andrea Wilson.
1:12:14
SPEAKER_04: Andrea Wilson.
1:12:15
SPEAKER_04: Dan signed it up there on the front and all.
1:12:19
SPEAKER_04: Yep.
1:12:20
SPEAKER_04: And this is what Andrea wrote me on the back of that bottle that day.
1:12:25
SPEAKER_04: So we opened this bottle up live, and the court broke on it.
1:12:33
SPEAKER_04: So immediately after everybody got through enjoying it that day, I took it and uh poured it up into that little jar, and it's been sealed ever since.
1:12:47
SPEAKER_04: So I will crack the seal and the honor of drinking something a little special.
1:13:05
SPEAKER_02: Nice little pork.
1:13:12
SPEAKER_04: And Dan and Andrew both thought that that was pretty special.
1:13:17
SPEAKER_04: And some of the best whiskey that they've been able to treated to taste.
1:13:24
SPEAKER_04: And I thought that was a pretty special day when we shared that with them.
1:13:29
SPEAKER_06: That was phenomenal that day to be able to do that with them.
1:13:33
SPEAKER_06: And it was just as phenomenal to have uh, you know, to have Dan McKee come out his past Kentucky Burning Festival and be uh subjected to a bee sting while while while while while enjoying a a scotch.
1:14:00
SPEAKER_06: And you know he didn't he didn't get subjected to the bee station.
1:14:05
SPEAKER_06: Rossing did, and there's she still has like you can see where that's that where the stinger went in and where the mark of the poison that she had to be poisoned because that happened on September 9th, and we're looking at October, you know, 10 a month later, and there's still you can still see what what that sucker did.
1:14:29
SPEAKER_06: That was that was intense.
1:14:30
SPEAKER_06: But he came and he smoked us uh Boston butt with potatoes and with just a phenomenal night talking uh classic rock and roll.
1:14:43
SPEAKER_06: He's a haircut.
1:14:44
SPEAKER_04: Oh my gosh, and then he is he is so knowledgeable of 80s music and all that.
1:14:51
SPEAKER_04: I mean, two or three beats on the on the tune, and he was the song and who it was.
1:15:00
SPEAKER_06: Jeff Rhodes, you mean you mean Jeff Rotal doesn't sound like Metallica?
1:15:07
SPEAKER_06: In a way, shape, or form.
1:15:10
SPEAKER_06: That I just come on.
1:15:12
SPEAKER_06: It was just you know I was in the I was in the the woodsy out by the fire moment.
1:15:21
SPEAKER_06: Oh this line say cheers to you, brother.
1:15:24
SPEAKER_06: Cheers.
1:15:24
SPEAKER_06: This the this this IW Harper from the bus tour.
1:15:28
SPEAKER_06: I still have a little bit left in this flask.
1:15:31
SPEAKER_06: It it'll be shared with people, but all right.
1:15:35
SPEAKER_06: All right, everybody.
1:15:37
SPEAKER_06: I'm gonna have a sip.
1:15:38
SPEAKER_04: All right.
1:15:41
SPEAKER_06: Everybody on Facebook, hold on.
1:15:43
SPEAKER_06: If you're on YouTube, head over to Facebook.
1:15:45
SPEAKER_06: I'm gonna send a link so you can join us on Zoom afterwards for the after podcast.
1:15:50
SPEAKER_06: This I I'm really extremely happy.
1:15:53
SPEAKER_06: The Blading Bulg 12 year.
1:15:55
SPEAKER_06: Initially, when I tried it, the night it was a cool night, and I got to try the one thing I tried in the bottle share because of the fact that I didn't bring the bottle to the share, so there wasn't, but I but I did have a little bit of a pour.
1:16:10
SPEAKER_06: If I ever do that again up there with the oat group up there, I would definitely I've got many bottles to bring and share with everybody.
1:16:20
SPEAKER_06: But but with that said, let's finish this up, the audio, and then head on over to you know the Zoom and the Facebook and the and the after party.
1:16:32
SPEAKER_06: All right, everybody, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
1:16:38
SPEAKER_06: We're gonna finish up not with AI, but blends, t-shirts.
1:16:44
SPEAKER_06: Oh, yeah.
1:16:45
SPEAKER_06: And sometimes bourbon balls, which I got to convince Roxy to do, but uh we're we are headed, just so everybody knows, look for our live podcast from we're gonna we're headed there at 10 a.m.
1:17:00
SPEAKER_06: at Middle West Spirits.
1:17:01
SPEAKER_06: We're gonna be doing some thieving and we're gonna do a podcast live that will isolate on, I want to isolate on Middle West Spirits finishing series that they do.
1:17:12
SPEAKER_06: Middle West Spirits is a fantastic distillery here in Ohio that rivals any Kentucky distillery that you want.
1:17:22
SPEAKER_06: So look forward to that.
1:17:25
SPEAKER_06: And remember, we're on Facebook, Instagram, YouTube, and along with Apple and iHeart.
1:17:31
SPEAKER_06: Remember, whether you listen to us or watch us, make sure to leave good feedback.
1:17:36
SPEAKER_06: Go to Apple and give us a five-star review.
1:17:39
SPEAKER_06: Write a review.
1:17:40
SPEAKER_06: I it just buries anybody who's negative towards us or anything like that, and it promotes us to go further on our audio.
1:17:50
SPEAKER_06: We're killing it on Facebook, we're killing it on YouTube.
1:17:53
SPEAKER_06: I want to start killing it on audio.
1:17:56
SPEAKER_06: So go do that for us.
1:17:58
SPEAKER_06: And then remember, good bourbon equals good times.
1:18:08
SPEAKER_06: Oh, yeah, I'm sorry.
1:18:09
SPEAKER_04: Remember, I got lost in this class.
1:18:12
SPEAKER_06: This is like a dusty butterfinger.
1:18:15
SPEAKER_06: Drink responsibly.
1:18:18
SPEAKER_06: Don't drink and drive, and live your life.
1:18:22
SPEAKER_06: Go out uncut and unfiltered.
1:18:26
SPEAKER_06: And that's right, I'm gonna go with KBF Rocks.
1:18:34
SPEAKER_05: Here we go.
1:18:38
SPEAKER_06: Oh, not that.
1:18:40
SPEAKER_06: This.
1:18:41
SPEAKER_06: Come on.
1:18:43
SPEAKER_04: This this mecters tastes like a still butterfly.
1:18:51
SPEAKER_07: Take that first breath.
1:18:54
SPEAKER_07: Look up at the sky.
1:18:58
SPEAKER_07: Not safe.
1:19:00
SPEAKER_07: Thank you, Lord, for another day.
1:19:04
SPEAKER_07: For my family, my friends, and the memories we're gonna make.
1:19:09
SPEAKER_07: I don't know where this road is gonna lead.
1:19:12
SPEAKER_07: But I don't want it.
1:19:54
SPEAKER_03: Okay, I'll be back.
1:20:22
SPEAKER_06: We have rock.
1:21:05
SPEAKER_03: Oh, you know, we all have to five.
1:21:25
SPEAKER_03: Now hold on just a minute.
1:21:28
SPEAKER_03: It's about sixty distillates.
1:21:32
SPEAKER_03: Over sixty black.
1:21:35
SPEAKER_03: We're supposed to taste them all.
1:22:02
SPEAKER_03: Oh god.