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Fermentation Is The Hidden Engine Of Bourbon, It Really Is Rocket Science · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_01: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_01: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_01: The Michelone Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbons, and also rye and wheat whiskeys.
• 1:28
  SPEAKER_01: The Michelone brand is easy to sip.
• 1:31
  SPEAKER_01: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:39
  SPEAKER_01: Let's give him a hand.
• 2:41
  SPEAKER_01: We're writing that for us.
• 2:43
  SPEAKER_01: Boom.
• 2:45
  SPEAKER_01: Oh right.
• 2:47
  SPEAKER_01: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:53
  SPEAKER_01: Tiny here tonight.
• 2:55
  SPEAKER_01: I'm here by myself.
• 2:57
  SPEAKER_01: Normally, our podcast consists of uh a podcasting team uh that is made up of a group of us.
• 3:04
  SPEAKER_01: Uh main.
• 3:06
  SPEAKER_01: We've got CT, Chris Thompson, Springfield.
• 3:10
  SPEAKER_01: We got Super Nash right out of South Carolina.
• 3:13
  SPEAKER_01: He was on a little bit earlier, helped us share things and whatnot.
• 3:17
  SPEAKER_01: You got Roxy, she is my love of my life and my wife.
• 3:21
  SPEAKER_01: And then we got myself, Tiny.
• 3:23
  SPEAKER_01: And from time to time, whiskey chimes in here or there.
• 3:27
  SPEAKER_01: And then we also have the Whiskey Doctor on occasionally.
• 3:31
  SPEAKER_01: That is us, the Scotchy Bourbon Boys group.
• 3:33
  SPEAKER_01: We tour around, we do a bunch of things.
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  SPEAKER_01: Matt Lisen from Cleveland on the Rocks chimes in from time to time, all part of what we do and where we go.
• 3:45
  SPEAKER_01: And this, and as Matt puts it, puts it, we do stuff.
• 3:49
  SPEAKER_01: This past weekend, Roxy and myself, we went ghost hunting.
• 3:57
  SPEAKER_01: So we'll talk a little bit about that coming up in the podcast.
• 4:01
  SPEAKER_01: But right now, www.scotchyburbidboys.com for all things scotchy bourbon boys.
• 4:07
  SPEAKER_01: You could get Glenn Karen's.
• 4:09
  SPEAKER_01: You could get t-shirts.
• 4:10
  SPEAKER_01: I actually think I tore.
• 4:12
  SPEAKER_01: Oh god, I got a shoulder.
• 4:16
  SPEAKER_01: I tore my shoulder uh in the intro.
• 4:19
  SPEAKER_01: Wow, that is insane.
• 4:22
  SPEAKER_01: Well, we'll see what happens there.
• 4:23
  SPEAKER_01: That's all I need is some more pain.
• 4:26
  SPEAKER_01: Ho.
• 4:26
  SPEAKER_01: And then also we've got we're on Facebook, YouTube, Instagram, and X, along with Apple, iHeart, and Spotify.
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• 4:47
  SPEAKER_01: Well, we just had Kirk come on, and he's our first ever top shelf member.
• 4:52
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• 4:57
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• 5:05
  SPEAKER_01: So make sure that you check out the Scotchy Bourbon Boys for all things.
• 5:09
  SPEAKER_01: Now, I'm gonna throw out real quick Whiskey Thief Distilling Company are one of our sponsors, Whiskey Thief Distilling Company in Frankfurt and New Loo area.
• 5:19
  SPEAKER_01: They are their distilleries on the Three Boy Farms.
• 5:23
  SPEAKER_01: You could go visit that distillery, see those great pot still, see their barrel house, brick house.
• 5:29
  SPEAKER_01: And then for the price of admission, you get to basically have five barrels right from the barrel, thieved right into your glass.
• 5:37
  SPEAKER_01: It's called whiskey thief, of course.
• 5:40
  SPEAKER_01: You get to taste them.
• 5:41
  SPEAKER_01: And if you like one, there's a lot of times there's there's rye, there's weeded bourbons, there's seven, eight-year-old bourbons.
• 5:48
  SPEAKER_01: They had a 10-year-old special.
• 5:50
  SPEAKER_01: There's all different types of bourbons to taste and choose from.
• 5:53
  SPEAKER_01: And if you like one specifically, you get to thieve it yourself right into your bottle, either a 375 like I like, or 750 or multiple 375.
• 6:04
  SPEAKER_01: You can thieve as many bottles as you want or your wallet allows.
• 6:09
  SPEAKER_01: But Whiskey Thief is a fantastic place.
• 6:11
  SPEAKER_01: The ownership, the staff is fantastic.
• 6:16
  SPEAKER_01: Some of the nicest people in the world.
• 6:18
  SPEAKER_01: When you go there, you're gonna have a good time.
• 6:20
  SPEAKER_01: Whether you're at the New Lou Tasting in Louisville Tasting, oh my god, tasting bar, or if you're at the distillery itself, it's gonna be a fantastic experience.
• 6:32
  SPEAKER_01: You're gonna get that barrel pick experience at both places.
• 6:36
  SPEAKER_01: Live music, different types of genres, but one's the city, one's the country, but they cover it well.
• 6:43
  SPEAKER_01: And as far as food out on the farm, they've got a fantastic chef working uh food truck, and and the food is just amazing.
• 6:52
  SPEAKER_01: So, Whiskey Thief Distilling Company, it is a barrel pick all day, every day, and they are just like us the Scotchy Bourbon Boys, uncut and unfiltered.
• 7:07
  SPEAKER_01: Middle West Spirits! Middlewest Spirits is in Columbus, Ohio, and Middle West Spirits is just built a 72,000 square foot massive distillery in Ohio.
• 7:20
  SPEAKER_01: No, Ohio has seen nothing like it.
• 7:23
  SPEAKER_01: It's there is going to be restaurants and shops and the whole thing, but right now that distillery is working, it is plowing out, pumping out really good whiskey and bourbon.
• 7:35
  SPEAKER_01: It was set up to Ryan Lang, the owner.
• 7:40
  SPEAKER_01: He basically has his craft distillery over in the downtown, more of the downtown Columbus area.
• 7:48
  SPEAKER_01: And he basically at that craft distillery with his service bar restaurant pretty much learned and cut his distilling teeth there and now has built a full out.
• 8:01
  SPEAKER_01: I mean, it is one of the top, as I believe Martin Duffy said, it's one of the top five distilleries in the country.
• 8:12
  SPEAKER_01: And it's right here in Ohio, in Columbus, Ohio.
• 8:15
  SPEAKER_01: So you got to check it out.
• 8:16
  SPEAKER_01: Middle West Spirits, they're on the shelf in 48, all 48 continental United States.
• 8:22
  SPEAKER_01: And on the shelf, they have the Michael Loam brand.
• 8:25
  SPEAKER_01: They have their straight wheat whiskey and their pumper nickel rye all at cast strength right now.
• 8:32
  SPEAKER_01: And it is reasonably priced, and it's right there for you.
• 8:36
  SPEAKER_01: Pick up one, fantastic.
• 8:38
  SPEAKER_01: Love the whiskey.
• 8:40
  SPEAKER_01: The reason why our sponsors are our sponsors is because we love the whiskey first, and then we basically hang out so much with them, they become a sponsor.
• 8:50
  SPEAKER_01: So Middle West Spirits, Columbus, Ohio.
• 8:54
  SPEAKER_01: And it's sad to say this will probably we love the spirit of French Lake, and they'll be maybe doing spots on here from time to time, but they have dropped their main sponsorship.
• 9:06
  SPEAKER_01: They are our original sponsor, and that happened uh back in 20, I want to say, in our first season in 2021, they became our first sponsor.
• 9:18
  SPEAKER_01: Alan Bishop and Julie Kasperzak were there at the time, and they started.
• 9:24
  SPEAKER_01: And I at the time I didn't even wasn't even thinking sponsors, but they were like, we could, you know.
• 9:29
  SPEAKER_01: So I threw out a number, they became a sponsor, and it's been our main number one sponsor.
• 9:36
  SPEAKER_01: But the whiskey's still good.
• 9:38
  SPEAKER_01: I mean, it is Alan Bishop was there all the way up until a couple years ago, and his whiskey just keeps getting age, it keeps aging and getting better.
• 9:47
  SPEAKER_01: So the spirit of French Lick, French Lick Indiana.
• 9:51
  SPEAKER_01: If you're in Indiana, it's a must-stop at the French Lick Winery and Distillery.
• 9:55
  SPEAKER_01: You gotta stop there.
• 9:57
  SPEAKER_01: All right, there you go.
• 9:58
  SPEAKER_01: We got that.
• 9:59
  SPEAKER_01: But then our last but not least, Alan Bishop.
• 10:02
  SPEAKER_01: He runs if you have ghosts, you have everything podcast.
• 10:06
  SPEAKER_01: And the ghost hunting we did, I would love to do another podcast because he combines the best of the spirits industry with the spirits world and all the stories that go around with that, go into that.
• 10:19
  SPEAKER_01: So check that out.
• 10:20
  SPEAKER_01: If you have ghosts, you have everything.
• 10:22
  SPEAKER_01: And he also has his One Piece at a time distilling institute on YouTube, One Piece at a Time Distilling Institute.
• 10:29
  SPEAKER_01: If you are any type of interest into, especially if you're into fermentation or anything like that, if you're into that, this is a great channel to check out because he answers so many questions on this and he he answers home commercial.
• 10:46
  SPEAKER_01: It just it there is no type of distilling that Alan hasn't done.
• 10:51
  SPEAKER_01: So he might not, if he doesn't have the answer, he'll find it out for you.
• 10:55
  SPEAKER_01: So one piece at a time distilling institute on YouTube.
• 11:00
  SPEAKER_01: So we're ready to get going now, guys.
• 11:03
  SPEAKER_01: Ferment, we're we'll do the barrel bottle breakdown of the Dickle 15.
• 11:07
  SPEAKER_01: I'm I'm excited about that.
• 11:08
  SPEAKER_01: I don't have as much information, but tonight we are provide proving that bourbon isn't just drinking, it's science.
• 11:15
  SPEAKER_01: The same fermentation process that creates whiskey also helped power rockets, jet fuel research, and modern biofuels.
• 11:26
  SPEAKER_01: Grain, sugar, yeast, alcohol, energy.
• 11:29
  SPEAKER_01: This is chemistry, biology, engineering, and tradition all smashed together in one glass.
• 11:36
  SPEAKER_01: And while we're diving into fermentation science, we're also taking on a monster pour tonight, George Dickle 15-year Tennessee whiskey.
• 11:46
  SPEAKER_01: So fermentation, let's just let's just go.
• 11:50
  SPEAKER_01: And I do have, let's see, I've got this up.
• 11:54
  SPEAKER_01: So let's see, I can take this down and then I go here.
• 12:02
  SPEAKER_01: So all right, so before fermentation happens, you need sugar.
• 12:11
  SPEAKER_01: Yeast eats sugar.
• 12:14
  SPEAKER_01: So when it comes to, and I'm gonna let's do this.
• 12:20
  SPEAKER_01: I should actually have I do have that.
• 12:24
  SPEAKER_01: I should put this over here so that I can make it smaller.
• 12:32
  SPEAKER_01: Nope, I can't.
• 12:33
  SPEAKER_01: Oh yeah, I don't have a guest tonight, so I can put that over there.
• 12:40
  SPEAKER_01: I want this to be bigger now for all the people.
• 12:47
  SPEAKER_01: Alright, so there we go.
• 12:49
  SPEAKER_01: We got it up for you two.
• 12:51
  SPEAKER_01: We have a what what so with whiskey, you need to get how your cereal grains converted to sugar.
• 13:00
  SPEAKER_01: So I've got that, and what I'm gonna do right now for you, for Facebook, I should be able to.
• 13:09
  SPEAKER_01: That's desktop two.
• 13:12
  SPEAKER_01: Yep.
• 13:13
  SPEAKER_01: Is that the first one?
• 13:15
  SPEAKER_01: Alright, I'm gonna share that one.
• 13:18
  SPEAKER_01: Alright, so I am sharing that.
• 13:23
  SPEAKER_01: So let's see what happens on Facebook.
• 13:28
  SPEAKER_01: I'm waiting for that to just make sure.
• 13:30
  SPEAKER_01: All right.
• 13:32
  SPEAKER_01: There it is.
• 13:33
  SPEAKER_01: Alright, so everybody on on Facebook, you can see that.
• 13:37
  SPEAKER_01: And so how do so how do you get the cereal grains to be sugar?
• 13:43
  SPEAKER_01: So malted cereal grains, barley, wheat, rye, etc., are cleaned and ready to be mashed.
• 13:52
  SPEAKER_01: Grains are crushed to crack open the kernels and expose the starch inside.
• 13:57
  SPEAKER_01: Three, they're mixed with hot water.
• 14:00
  SPEAKER_01: Crushed grains are mixed with the hot water in a mash tub.
• 14:05
  SPEAKER_01: Now, different grains need to be put in at different temperatures.
• 14:11
  SPEAKER_01: All right?
• 14:12
  SPEAKER_01: So, in order to make, so you're gonna be like, let's just say you're got your corn, and then you're gonna be putting in your wheat or your rye, and then you're gonna be putting in your enzymes.
• 14:24
  SPEAKER_01: So natural enzymes in the grain, farm malting, activate in the right temperature range.
• 14:31
  SPEAKER_01: So that's what happens.
• 14:33
  SPEAKER_01: The what the enzymes in the grain activate in the right temperature.
• 14:37
  SPEAKER_01: Starch, the enzymes break long starch chains into simple sugar.
• 14:43
  SPEAKER_01: So the corn is gonna have, when it's when it's cooked, is gonna have simple its sugar chains are gonna be too long.
• 14:54
  SPEAKER_01: And the same thing with the wheat.
• 14:55
  SPEAKER_01: So that's why you either add enzymes or you use barley that has enzymes.
• 15:01
  SPEAKER_01: And then once that barley or those enzymes break those sugar chains down, small a pot small enough simple sugars dissolve in the liquid called wart, ready for fermentation.
• 15:14
  SPEAKER_01: So those are ready for those are short enough chains of sugar that the tub, once it's once you're put it into the mash tub, so you do the cooking.
• 15:26
  SPEAKER_01: I did a cook with Alan Bishop one time, and that cook was done outside, but he was very specific at the temperatures that he was putting in first the corn, and then we put in the wheat, and then, or I think it was the rye.
• 15:46
  SPEAKER_01: I think we were actually making rye, so he's just putting in the rye, so and then and the barley.
• 15:54
  SPEAKER_01: But as he did that mash, he was very specific at what temperature he was gonna put it in.
• 15:59
  SPEAKER_01: So once that sugar's created and you have it, you put it inside the mash tub.
• 16:06
  SPEAKER_01: You want to keep the temperature range 148 to 158 degrees Fahrenheit.
• 16:16
  SPEAKER_01: So well, that's how high it can get, but you want to keep it so you don't want it to be too hot and you don't want it to be too cold.
• 16:26
  SPEAKER_01: Because when the when you add the yeast to the mash, it's going to start eating those sugars and converting it to alcohol.
• 16:35
  SPEAKER_01: And if the conditions are right, and that's what you want to do, you want to make those conditions right.
• 16:41
  SPEAKER_01: All right, stop share.
• 16:43
  SPEAKER_01: Let's go back to this.
• 16:45
  SPEAKER_01: Now I have now we're we're in there, I can do this, and then let's do this one.
• 16:54
  SPEAKER_01: Nope, that's the wrong one.
• 16:56
  SPEAKER_01: This one, all right, yeast fermentation.
• 16:59
  SPEAKER_01: So uh the difference between usually uh a moonshine and a bourbon or a whiskey is the moonshine you can you'll you'll use a form of sugar, like any you can use soda, you can use many different types of forms of sugar, but in when it comes to whiskey, you're gonna get your sugars out of the cereal grains.
• 17:22
  SPEAKER_01: So that's the main difference.
• 17:24
  SPEAKER_01: So now you've got your I'm gonna share this now, too.
• 17:30
  SPEAKER_01: That's what I wanted to do.
• 17:32
  SPEAKER_01: All right, here we go.
• 17:34
  SPEAKER_01: Share that desktop two.
• 17:38
  SPEAKER_01: Shh share.
• 17:40
  SPEAKER_01: All right, so now we're up to the yeast fermentation.
• 17:44
  SPEAKER_01: Now, on the yeast fermentation, sugar, so you have your you've got your cook, it's in the tub.
• 17:50
  SPEAKER_01: Now, yeast is added to the sugary solution.
• 17:54
  SPEAKER_01: Whether it just depends on what you're doing, but yeast consumes the sugar for energy, and then yeast converts sugar into alcohol and carbon dioxide.
• 18:06
  SPEAKER_01: So alcohol remains in the liquid, CO2 escapes as bubbles.
• 18:11
  SPEAKER_01: So that's kind of how that works.
• 18:14
  SPEAKER_01: So inside the fermenter, they're going to be what's going to be left is the CO2 leaves, and what's left is alcohol and parts of the grain that was the roughage, distillage is left.
• 18:32
  SPEAKER_01: So this is called your distiller's beer.
• 18:40
  SPEAKER_01: They call it the distiller's beer.
• 18:42
  SPEAKER_01: But it's the same thing in making beer.
• 18:45
  SPEAKER_01: You will do, you will, at this point, this is where beer, it's like you've got it, you've cooked it, you've fermented it, and now it's it's beer.
• 18:56
  SPEAKER_01: Now this is where you with beer it's all about the grains and everything, and how long you let it let the fermentation happen, and then the filtering process.
• 19:55
  SPEAKER_01: This is the this this process right here is pretty much the same process for beer.
• 20:01
  SPEAKER_01: So there you go.
• 20:04
  SPEAKER_01: I've got that.
• 20:05
  SPEAKER_01: That's where we're at, and I am going to stop sharing.
• 20:11
  SPEAKER_01: There we go.
• 20:12
  SPEAKER_01: I'm back.
• 20:15
  SPEAKER_01: And I have that up.
• 20:17
  SPEAKER_01: I'm gonna put this back up.
• 20:20
  SPEAKER_01: I won't put that back up.
• 20:22
  SPEAKER_01: All right.
• 20:23
  SPEAKER_01: So I'm gonna have to get back on to my notes.
• 20:32
  SPEAKER_01: Let's let's just check if there's any comments on I'll check here on YouTube.
• 20:39
  SPEAKER_01: Yeah, okay.
• 20:45
  SPEAKER_01: It's like there's I will say hi to everybody.
• 20:49
  SPEAKER_01: Stargirl, hi.
• 20:50
  SPEAKER_01: And then here, let's let's do a reverse.
• 20:54
  SPEAKER_01: We're checking.
• 20:54
  SPEAKER_01: So tonight I can check all I want because here we go.
• 21:03
  SPEAKER_01: Greg Schneider, corn rye wheat starch convert to the fermenter sugar after cooking at various temperatures when the malted barley is added, along with a special enzyme which exists in malted barley.
• 21:18
  SPEAKER_01: Amel amylees converts the starch into the fermentable sugars.
• 21:22
  SPEAKER_01: There you go.
• 21:23
  SPEAKER_01: Thank you.
• 21:23
  SPEAKER_01: That is a very specific thing by Greg Schneider.
• 21:27
  SPEAKER_01: Thank you, sir.
• 21:28
  SPEAKER_01: And so now we've got the distiller's beer.
• 21:32
  SPEAKER_01: But, all right, here we go.
• 21:39
  SPEAKER_01: Fermentation is the biological process where yeast consume sugar and creates alcohol, carbon dioxide, heat, flavor compounds.
• 21:48
  SPEAKER_01: Formula, sugar plus ethanol plus CO2 plus energy.
• 21:52
  SPEAKER_01: Yeasts are living microorganisms.
• 21:55
  SPEAKER_01: Distillers protect proprietary yeast strains like gold.
• 22:00
  SPEAKER_01: Fermentation determines fruity notes, spice notes, funk, esters, and mouthful.
• 22:06
  SPEAKER_01: Fun facts about fermentation.
• 22:09
  SPEAKER_01: Fermentation is over 9,000 years old.
• 22:13
  SPEAKER_01: Without fermentation, there is no bourbon, no beer, no wine, no bread.
• 22:19
  SPEAKER_01: And I believe yeast so yeast creates heat during fermentation.
• 22:26
  SPEAKER_01: Large fermenters can rise dramatically in temperatures naturally.
• 22:30
  SPEAKER_01: Distillers monitor temperature, pH, oxygen, sugar conversion, and bacterial contamination like a science laboratory.
• 22:39
  SPEAKER_01: It just depends on where you're at.
• 22:41
  SPEAKER_01: A lot of the fermentation happens at a smaller, like a pot still craft distillery.
• 22:48
  SPEAKER_01: The the bins, if something goes wrong, it's not as detrimental as if you have a fermenter of 40,000 gallons of distiller beer if something like that goes wrong.
• 23:04
  SPEAKER_01: So opposed to a 360-gallon fermentation tank.
• 23:09
  SPEAKER_01: So the science is watched a little bit more in a lot of cases, but there are some of the smaller places too that really take fermentation seriously and they watch it as much as the big people.
• 23:28
  SPEAKER_01: Grain to sugar.
• 23:29
  SPEAKER_01: Explain so grains contain starches.
• 23:33
  SPEAKER_01: We've already done this, and and we just did it with Greg.
• 23:36
  SPEAKER_01: Corn, rye, wheat, malted barley.
• 23:44
  SPEAKER_01: There they are.
• 23:45
  SPEAKER_01: The alpha amyle amylase.
• 23:50
  SPEAKER_01: Oh my gosh.
• 23:51
  SPEAKER_01: Amylase.
• 23:53
  SPEAKER_01: And the beta amylase.
• 23:55
  SPEAKER_01: So those are the two enzymes.
• 24:00
  SPEAKER_01: So we talked about cooking, converting starch to sugar.
• 24:04
  SPEAKER_01: We talked about the cooling of the mash, adding yeast, fermentation, distilling, and barrel.
• 24:09
  SPEAKER_01: Well, we don't got to go into barrel aging because that's not what this one is about.
• 24:12
  SPEAKER_01: Alright, fermentation and rocket science.
• 24:15
  SPEAKER_01: That's I I this is the one thing that I wanted to do.
• 24:18
  SPEAKER_01: Ethanol was rocket fuel.
• 24:22
  SPEAKER_01: Early rockets used ethanol and liquid oxygen.
• 24:26
  SPEAKER_01: German V2 rockets used ethanol fuel mixtures in World War II.
• 24:31
  SPEAKER_01: Jet fuel science.
• 24:32
  SPEAKER_01: Modern biofuel research uses fermentation, engineered yeast, and biomass conversion to create sustainable aviation fuel.
• 24:44
  SPEAKER_01: Grain, sugar, alcohol, fuel energy.
• 24:48
  SPEAKER_01: Whiskey and rocket fuel literally begin almost the same way.
• 24:53
  SPEAKER_01: The V2 rocket used approximately 75% alpha ethanol and 25% water, mixed with liquid oxygen, and it was mixed with liquid oxygen.
• 25:08
  SPEAKER_01: Modern aerospace companies research algae fermentation, sugar fermentation, and synthetic biofuels.
• 25:16
  SPEAKER_01: For aviation, fermentation creates energy conversion naturally through biology.
• 25:27
  SPEAKER_01: All right.
• 25:40
  SPEAKER_01: What do you guys think?
• 25:42
  SPEAKER_01: Is fermentation the most underestimated part of distilling?
• 25:48
  SPEAKER_01: Or, I mean, we know the importance of maturation, but fermentation has to be right.
• 25:54
  SPEAKER_01: And you and as Greg Schneider has always said, you gotta have a good fermentation, a good distillate, which leads to a good distillate, and a good distillate into the barrel leads to fantastic maturation.
• 26:14
  SPEAKER_01: So it has to be straight across the board, done right.
• 26:17
  SPEAKER_01: So that's that's kind of so as far as everything I've seen, the distilleries, the big distilleries, and what they do as far as their fermenters, and then some of the smaller distilleries, I don't think there's a right or wrong.
• 26:37
  SPEAKER_01: There's there's open air fermentation, there's closed ferment closed air fermentation.
• 26:43
  SPEAKER_01: They talk about tarwa at this point.
• 26:46
  SPEAKER_01: I know that some of the craft distillers, such as Alan Bishop, will capture his own yeast strain to make a specific uh form of whiskey or bourbon or apple brandy.
• 26:58
  SPEAKER_01: His his yeast, he he has learned how to actually get that from you know, get the right yeast that he's looking for, capture it, cultivate it, and use it.
• 27:15
  SPEAKER_01: So that's really kind of cool.
• 27:17
  SPEAKER_01: So also, do you think you can taste fermentation character in a whiskey?
• 27:27
  SPEAKER_01: I know if it was wrong, you definitely could, but I don't.
• 27:37
  SPEAKER_01: Yeah, thanks about the that.
• 27:40
  SPEAKER_01: There we go.
• 27:40
  SPEAKER_01: That's gotta be there.
• 27:42
  SPEAKER_01: It is replacing amul amylase.
• 27:47
  SPEAKER_01: Amule amylase.
• 27:49
  SPEAKER_01: Thank you for that one, John.
• 27:53
  SPEAKER_01: And Greg, amul amylase.
• 27:58
  SPEAKER_01: Amool amylase.
• 28:00
  SPEAKER_01: That's just funny.
• 28:02
  SPEAKER_01: You know I suck at words, everybody.
• 28:04
  SPEAKER_01: Everybody knows I suck at words.
• 28:06
  SPEAKER_01: So, do we got someone else on tonight?
• 28:08
  SPEAKER_01: All right, let's see.
• 28:11
  SPEAKER_01: There we go.
• 28:13
  SPEAKER_01: People are watching on YouTube, people are watching on Facebook.
• 28:17
  SPEAKER_01: So there you go.
• 28:20
  SPEAKER_01: Let's see.
• 28:21
  SPEAKER_01: So now it's time for our barrel bottle breakdown.
• 28:29
  SPEAKER_01: I it's funny that I'm getting picked up on two different microphones, and it's just me here.
• 28:38
  SPEAKER_01: So let's see, am I doing good?
• 28:40
  SPEAKER_01: Everything working?
• 28:42
  SPEAKER_01: Yeah, so tonight we have the George Dickle.
• 28:47
  SPEAKER_01: I bought this a while back, and honestly, this is gonna be a fun podcast because I believe I've tasted this and was like, I need to get it.
• 29:02
  SPEAKER_01: So the George Dickle 15-year, this is bottle 221, it's a single barrel.
• 29:10
  SPEAKER_01: It was distilled and charcoal mellowed at the Cascade Hollow Distillery in Tullahoma, Tennessee.
• 29:21
  SPEAKER_01: Let's see what it says back here.
• 29:26
  SPEAKER_01: Even there, it's so small, I can't.
• 29:31
  SPEAKER_01: It's like all right, let's do it off of this.
• 29:40
  SPEAKER_01: Home of the George Dickle, Tennessee Whiskey.
• 29:44
  SPEAKER_01: Cascade Hollow.
• 29:45
  SPEAKER_01: All right, I've got two on.
• 29:48
  SPEAKER_01: Somehow.
• 29:49
  SPEAKER_01: I know there is.
• 29:51
  SPEAKER_01: There's gotta be one.
• 29:55
  SPEAKER_01: There it is.
• 29:55
  SPEAKER_01: So that I I'm set.
• 29:58
  SPEAKER_01: Here we go.
• 29:59
  SPEAKER_01: As our whiskey ages and mellows, each barrel imparts its own unique taste and aroma, ensuring that no two are the same barrels develop a particularly special character that deserves even more time in the barrel to fully develop.
• 30:18
  SPEAKER_01: That's what you've got here.
• 30:20
  SPEAKER_01: One of our most precious antique select barrel whiskeys, hand selected for the most disconcerning customer.
• 30:30
  SPEAKER_01: Now, there we go.
• 30:31
  SPEAKER_01: I got that.
• 30:32
  SPEAKER_01: So I got a really good story on George Dickle, and I just to this day don't understand how my dad got away with it.
• 30:45
  SPEAKER_01: My dad drank Jack Daniels throughout his life, and it was very what would you say?
• 30:51
  SPEAKER_01: Jack Daniels had, for everybody going into the 70s and the 80s, it had feel a coolness, sinatra.
• 31:03
  SPEAKER_01: I mean, had made it famous.
• 31:05
  SPEAKER_01: Sammy Davis, Dean Martin, you know, all the rock stars drank it.
• 31:10
  SPEAKER_01: Everybody, you know, it was Jack Daniels.
• 31:12
  SPEAKER_01: And my dad drank Jack Daniels when he when he had it.
• 31:16
  SPEAKER_01: He'd have Jack Daniels on the rocks.
• 31:18
  SPEAKER_01: I don't remember him having it neat, but there was a time where my mother thought he was drinking too much Jack Daniels.
• 31:28
  SPEAKER_01: Now, Jack Daniels in the 80s was 80 fruit.
• 31:33
  SPEAKER_01: And she thought that he was getting too drunk because it was Jack Daniels.
• 31:43
  SPEAKER_01: So my dad's answer was George Dickle.
• 31:47
  SPEAKER_01: It's another Tennessee whiskey.
• 31:49
  SPEAKER_01: Now, if you know anything about George Dickle, George Dickle is 80 proof too.
• 31:55
  SPEAKER_01: And somehow he pulled off, and I don't know how he did it, but that George Dickle wasn't as bad as Jack Daniels.
• 32:08
  SPEAKER_01: And so he's drank, I think he drank it for about two years before he went back to Jack Daniels.
• 32:14
  SPEAKER_01: And he was always drinking George Dickle, and it was supposedly he wouldn't get as drunk.
• 32:22
  SPEAKER_01: Now, I don't know how anything works or whatever, but it was it's the same process, it's a lot of different.
• 32:54
  SPEAKER_01: But George Dickle is another Tennessee whiskey, and one of the things that happens in the Tennessee is that charcoal mellowing it described, which is the Lincoln County effect.
• 33:05
  SPEAKER_01: And if you go to Jack Daniels, they will show it to you.
• 33:08
  SPEAKER_01: They basically have a giant two-story, what would you call it?
• 33:16
  SPEAKER_01: Barrel full of char that goes up and they all of what they're distilling runs through that char.
• 33:25
  SPEAKER_01: And charcoal, everybody knows that the char from a barrel is that charcoal from that wood that they run it through is a charcoal filter.
• 33:34
  SPEAKER_01: So it's gonna take impurities out, and they ruled it still could be this can and George Dickle put out a bourbon, an eight-year bourbon, and it went through it.
• 33:46
  SPEAKER_01: The Lincoln County process is a subtractive process, so they ruled that this could be bourbon, but it will they want to be Tennessee whiskey because they want to separate themselves.
• 33:57
  SPEAKER_01: There's enough bourbon out there.
• 33:59
  SPEAKER_01: This can be Tennessee whiskey, so they drip it down at George Dickle too, which takes out impurities from the distilling process before it even goes in the barrel.
• 34:09
  SPEAKER_01: The whole reason of the barrel, now these are this is maple, if I'm not charcoal, maple charcoal from maple trees, where a barrel is oak.
• 34:19
  SPEAKER_01: So then once it goes through that charcoal and it filtrates out that they put it in the an oak barrel, charred oak barrel for more filtering as they age through.
• 34:28
  SPEAKER_01: Now, this is a single barrel 15 years.
• 34:31
  SPEAKER_01: This is bottle number, I want to say two twenty-one.
• 34:43
  SPEAKER_01: Let's get back to the wanna say it's bottle two twenty-one of the barrel.
• 35:01
  SPEAKER_01: Doesn't actually say the barrel number.
• 35:05
  SPEAKER_01: Maybe it does here.
• 35:10
  SPEAKER_01: Nope, just bottle two twenty-one, and this was an OHLQ exclusive.
• 35:16
  SPEAKER_01: So OHLQ does really good barrel picks.
• 35:19
  SPEAKER_01: So I wanted to do our barrel bottle breakdown right now.
• 35:26
  SPEAKER_01: This is the Scotchy Bourbon Boys barrel bottle breakdown.
• 35:29
  SPEAKER_01: We have no sponsor, so if anybody out there wants to sponsor the Scotchy Bourbon Boys barrel bottle breakdown, you get a lot of exposure on that.
• 35:38
  SPEAKER_01: And I've got the details, just contact me.
• 35:41
  SPEAKER_01: And we also, after French Lick, Spirit of French Lick, our longest sponsor, informing us that they no longer will be doing the subscription sponsorship or the quarterly sponsorship.
• 35:54
  SPEAKER_01: They there is a sponsorship available right now.
• 35:59
  SPEAKER_01: So same thing for regular sponsorship, you get you get your name mentioned on all of our either pre-roll, mid-roll, mid-roll, pre-roll, mid-roll during the start and at the end, and it rotates all around throughout the year.
• 36:19
  SPEAKER_01: So if you're in the position of the second ad that plays, it's actually recorded into the podcast.
• 36:28
  SPEAKER_01: The pre-roll, mid-roll, and final isn't recorded in, it's just whatever our sponsors are at the time will be a part of that.
• 36:38
  SPEAKER_01: So, but we do have a lot of podcasts that are out there forever that will have your sponsorship go all the time.
• 36:48
  SPEAKER_01: Because you do get into that premium spot where you're recorded directly into the podcast.
• 36:55
  SPEAKER_01: So let's see what we got going here.
• 36:58
  SPEAKER_01: I'll reload that.
• 37:01
  SPEAKER_01: I hope I didn't lose it.
• 37:02
  SPEAKER_01: No, I didn't.
• 37:03
  SPEAKER_01: I'll get that going.
• 37:05
  SPEAKER_01: Go back to that.
• 37:06
  SPEAKER_01: All right.
• 37:22
  SPEAKER_01: Well, Liberty Reserve is coming out for Greg Schneider, and we got to do that podcast coming up soon.
• 37:28
  SPEAKER_01: All right, so this is the George Dickle 15-year single barrel select from OHLQ.
• 37:36
  SPEAKER_01: I am going to these 15-year-old single barrels.
• 37:39
  SPEAKER_01: I mean, I am going to be doing the Scotchy Bourbon Boys barrel bottle breakdown of it.
• 37:46
  SPEAKER_01: Our breakdown scale is based off of knocks on the barrel behind me, which is a French lick William Dalton with that had French staves in barrel behind me and shameless plug.
• 38:02
  SPEAKER_01: Anyways, when I it's based off of nose, body, taste, and finish.
• 38:11
  SPEAKER_01: You can get up to four knocks, the nose and the body, and you could get up to five knocks on the taste and the finish.
• 38:19
  SPEAKER_01: But if you have an exceptional care qua of exceptional category, you can give it a butt-up up for a total of 19 out of 18.
• 38:33
  SPEAKER_01: 19 out of 18 as a score.
• 38:36
  SPEAKER_01: Let's see who we got here.
• 38:45
  SPEAKER_01: A lot of different people on tonight, that's for sure.
• 38:51
  SPEAKER_01: So here we go.
• 38:53
  SPEAKER_01: George Dickle, 15-year barrel bottle breakdown.
• 39:00
  SPEAKER_01: The nose is fantastic on this.
• 39:05
  SPEAKER_01: Cherry vanilla, a huge cherry.
• 39:12
  SPEAKER_01: There's a little bit of an ethanol.
• 39:15
  SPEAKER_01: I wonder what's the proof on this?
• 39:17
  SPEAKER_01: I think if it's a single barrel, let's see what we got for proof.
• 39:25
  SPEAKER_01: Did not go get into that.
• 39:27
  SPEAKER_01: All right.
• 39:30
  SPEAKER_01: It's right there.
• 39:33
  SPEAKER_01: It's so small.
• 39:34
  SPEAKER_01: We're gonna have to go this way.
• 39:38
  SPEAKER_01: All right.
• 39:45
  SPEAKER_01: Nine eighty ninety-six point two.
• 39:49
  SPEAKER_01: It's a ninety-six forty-eight point one, which would be ninety-six point two, which is it's it has a nice nose on it that is much more based off of, I would think, like a hundred and ten, hundred and eleven.
• 40:07
  SPEAKER_01: But it's a cherry vanilla coke.
• 40:12
  SPEAKER_01: That smells delicious.
• 40:18
  SPEAKER_01: See what it does in my am I gonna dump it out.
• 40:31
  SPEAKER_00: See what it does for the body.
• 40:34
  SPEAKER_00: Let that roll around.
• 40:40
  SPEAKER_00: See what we get in this glass.
• 40:46
  SPEAKER_01: Oh, it sticks to the side for ninety-six.
• 40:49
  SPEAKER_01: Let's see how thick the oh wow.
• 40:52
  SPEAKER_01: Nice thick body on that.
• 40:54
  SPEAKER_01: The viscosity is pretty nice.
• 40:57
  SPEAKER_01: And you could see the drips running down in the side.
• 41:00
  SPEAKER_01: That's actually pretty cool.
• 41:04
  SPEAKER_01: There you go.
• 41:06
  SPEAKER_01: It gets a high mark on that.
• 41:08
  SPEAKER_01: All right, here we go.
• 41:27
  SPEAKER_01: When they refer to the mellow aspect, it definitely is mellow.
• 41:34
  SPEAKER_01: But for what the nose was what the the body?
• 41:44
  SPEAKER_01: All right.
• 41:58
  SPEAKER_01: All right.
• 42:00
  SPEAKER_01: So we'll start off with the nose.
• 42:04
  SPEAKER_01: I really think the nose is actually the strong point of this bourbon.
• 42:15
  SPEAKER_01: I am going to give the nose a four out of four.
• 42:17
  SPEAKER_01: It's a really fantastic nose.
• 42:20
  SPEAKER_01: Cherry, vanilla, cola.
• 42:23
  SPEAKER_01: I think smelling this, you think you're in for a treat.
• 42:30
  SPEAKER_01: Now, if we go, let's see, I'll update to see what's going on here.
• 42:38
  SPEAKER_01: Let's make sure I don't get the sound.
• 42:41
  SPEAKER_01: I hit that back.
• 42:43
  SPEAKER_01: There we go.
• 42:46
  SPEAKER_01: All right.
• 42:46
  SPEAKER_01: Hope you guys get to taste.
• 42:50
  SPEAKER_01: Yeah, I want to taste your latest creation too.
• 42:52
  SPEAKER_01: We should have the, I hope we can have them on right at right near the 4th of July.
• 42:58
  SPEAKER_01: That would be great.
• 42:59
  SPEAKER_01: That Thursday before would be awesome.
• 43:04
  SPEAKER_01: 1989.
• 43:06
  SPEAKER_01: Okay.
• 43:08
  SPEAKER_01: Greg says he loves Dickle between 1989 and 1998.
• 43:13
  SPEAKER_01: He was responsible for every barrel they filled.
• 43:16
  SPEAKER_01: George Dickle was typically high of fusel oils.
• 43:25
  SPEAKER_01: Their process for pulling heads and tails off the still wasn't exact.
• 43:29
  SPEAKER_01: Great whiskey, but it made me belch.
• 43:36
  SPEAKER_01: Oh, that isn't that is interesting.
• 43:47
  SPEAKER_01: When people say a bottle can't fix your problems, nerd Ferguson says, I say you should have bought two bottles.
• 44:01
  SPEAKER_01: And then it would fix your problems.
• 44:03
  SPEAKER_01: Yeah.
• 44:03
  SPEAKER_01: All right.
• 44:04
  SPEAKER_01: That's a funny little joke.
• 44:07
  SPEAKER_01: So the nose is fantastic.
• 44:09
  SPEAKER_01: The body.
• 44:25
  SPEAKER_01: It's a the the body is a three.
• 44:29
  SPEAKER_01: Three out of four.
• 44:33
  SPEAKER_01: I did four, but three.
• 44:36
  SPEAKER_01: I meant three.
• 44:39
  SPEAKER_01: All right.
• 44:41
  SPEAKER_01: Let's see what's up on the it's like sucks that I gotta keep re-upping the f the the you the four okay, the Facebook.
• 44:53
  SPEAKER_01: So I would have to say based off the nose, the body's okay.
• 44:59
  SPEAKER_01: It's ninety-six, so that's fine.
• 45:02
  SPEAKER_01: But let's see.
• 45:07
  SPEAKER_01: I know it was a a cr a fresh crack, but the taste, which we go up to five.
• 45:24
  SPEAKER_01: If the whiskey taste is there, here's how it would explain it.
• 45:34
  SPEAKER_01: I taste five percent of the cherry vanilla.
• 45:39
  SPEAKER_01: I taste two percent of the cola.
• 45:53
  SPEAKER_01: Forty percent forty one percent five forty three percent char.
• 46:16
  SPEAKER_01: And then fifty percent mellow neutral spirit.
• 46:26
  SPEAKER_01: Like no taste, no nothing.
• 46:29
  SPEAKER_01: I taste the mellow, the charcoal process that they refer to that that makes this mellow, but I don't get any big flavors.
• 46:44
  SPEAKER_01: This would be great.
• 46:49
  SPEAKER_01: Tastes like a cherry vanilla cola on the back end in a sip.
• 46:57
  SPEAKER_00: Yeah, let's see, let's try this again.
• 47:02
  SPEAKER_01: It's a fifteen year ninety-six mellow, but that charcoal mellow goes to the finish.
• 47:13
  SPEAKER_01: So we've got seven of eight so far, and we go into five out of this for taste, and I it's so close between a two and a three.
• 47:34
  SPEAKER_01: I'll give it a three out of five.
• 47:39
  SPEAKER_01: I was hoping based off the nose that it was would have that big flavor, but it doesn't.
• 47:44
  SPEAKER_01: So now we're on, and we're on ten of thirteen, and now we go to the finish out of five.
• 47:56
  SPEAKER_01: And it's all it's just too much of the charcoal.
• 48:00
  SPEAKER_01: Charcoal of the barrel, charcoal of the filtering.
• 48:03
  SPEAKER_01: There's no sweetness.
• 48:11
  SPEAKER_01: That doctor, this would be this would be the honestly, if I really come down to it, the Dr.
• 48:18
  SPEAKER_01: Pepper old fashioned that we did.
• 48:22
  SPEAKER_01: This is the bottle for it.
• 48:24
  SPEAKER_01: This would really do well because the pepper charcoal is very similar to Dr.
• 48:32
  SPEAKER_01: Pepper.
• 48:33
  SPEAKER_01: So it's got a Dr.
• 48:34
  SPEAKER_01: Pepper charcoal mild, which just pretty much saved it a little bit.
• 48:40
  SPEAKER_01: So I'm gonna give the finish.
• 48:47
  SPEAKER_01: It pulls off a little bit of the Dr.
• 48:50
  SPEAKER_01: Pepper flavor.
• 48:52
  SPEAKER_01: I'll give.
• 49:02
  SPEAKER_00: I'll try it one more time.
• 49:12
  SPEAKER_01: I'll give it a three.
• 49:17
  SPEAKER_01: So this George Dickle, Tennessee Whiskey, Ohio selection fifteen year, pulls off a thirteen out of eighteen.
• 49:28
  SPEAKER_01: So there you go.
• 49:30
  SPEAKER_01: For that is our barrel bottle breakdown for tonight.
• 49:37
  SPEAKER_01: Now, so George Dickle was founded in Tennessee, owned by Diaggio, the Cascade Hollow Distilling Company, known for charcoal mellowing, and it definitely has that mellow flavor.
• 49:54
  SPEAKER_01: Mineral Rich Water, Older Age Statement, and Rick's texture.
• 49:58
  SPEAKER_01: The dick the George Dickle difference is they chill the whiskey before charcoal mellowing, the chill charcoal mellowing.
• 50:08
  SPEAKER_01: So there you go.
• 50:09
  SPEAKER_01: They chill it before they they chill the whiskey before charcoal mellowing.
• 50:15
  SPEAKER_01: So there you go.
• 50:16
  SPEAKER_01: We did the barrel bottle breakdown, it pulls off in it 13 out of 18.
• 50:27
  SPEAKER_01: So tonight we learned bourbon isn't just a drink, it's chemistry, biology, engineering, and history in a glass.
• 50:36
  SPEAKER_01: Fermentation literally helped change transportation, aviation, and even rocket propulsion.
• 50:43
  SPEAKER_01: And it all starts with grain, sugar, and yeast.
• 50:48
  SPEAKER_01: All right, everybody, that gets us to the end of the podcast.
• 50:53
  SPEAKER_01: Thanks for joining us.
• 50:54
  SPEAKER_01: I'm gonna check a couple more.
• 50:56
  SPEAKER_01: Let's see if there was anybody.
• 51:00
  SPEAKER_01: We're doing all right, right?
• 51:02
  SPEAKER_01: Yeah, we're doing all right on YouTube.
• 51:05
  SPEAKER_01: All right, we've got that.
• 51:11
  SPEAKER_01: I will try to see what if there's any more comments on Facebook, real quick.
• 51:17
  unknown: Uh uh.
• 51:21
  SPEAKER_01: It's partially there.
• 51:23
  SPEAKER_01: Pull that down, put that there, put that.
• 51:27
  SPEAKER_01: Nope, that sounds like it.
• 51:28
  SPEAKER_01: You guys can join me for a couple minutes afterwards.
• 51:31
  SPEAKER_01: I will I would like to go over the schedule a little bit.
• 51:35
  SPEAKER_01: We were supposed to have, I believe on the 17th, we were gonna have Fresh Victor.
• 51:42
  SPEAKER_01: And Fresh Victor makes cocktail refrigerated cocktail juice blends to make very special cocktails, and it's a fantastic that I got the lineup.
• 51:57
  SPEAKER_01: CT's had the lineup, and through that on next Tuesday, they were gonna be on, but we weren't able to get them on, so I'll let you know.
• 52:07
  SPEAKER_01: They're probably gonna be an insert date because I need to get CT on this, and we've booked all of CT's availability, so we might have to do it on a Wednesday or a special edition for Fresh Victor.
• 52:20
  SPEAKER_01: But we're gonna we're working that out, and then next Thursday, not this Thursday, but next Thursday will be Dave Bob will be on from Town Branch, which I look forward to immensely.
• 52:31
  SPEAKER_01: They're doing some better things.
• 52:33
  SPEAKER_01: Also, this Thursday, I'm going to load the podcast I recorded from High Bank a couple Saturdays ago with CT.
• 52:46
  SPEAKER_01: Look for lives throughout the day because I could be going live.
• 52:52
  SPEAKER_01: I'm going to be in Kentucky tomorrow.
• 52:55
  SPEAKER_01: I will be on a barrel pick with the Kentucky Bourbon Festival for Randy Prassey, Kentucky Bourbon Festival presidents, his annual pick, and it's going to be at the Bardstown Bourbon Company this this particular pick.
• 53:09
  SPEAKER_01: So I'm going to be a part of that, and I look forward to it.
• 53:12
  SPEAKER_01: And going down, I gotta leave tomorrow morning early, so I can't stay on late tonight, a little bit after, and then Thursday, gonna head over, see Walter, Zaush, and then head over to see the Carters.
• 53:27
  SPEAKER_01: You know, see Mark Carter, Christy Atkinson, and then Brian Booth.
• 53:31
  SPEAKER_01: Pick up a couple bottles of old Carter that I've got in my locker at the old Carter Social Club, and then hang out a little bit at Whiskey Thief.
• 53:40
  SPEAKER_01: Head back on Thursday.
• 53:43
  SPEAKER_01: I won't be back in time for a podcast.
• 53:45
  SPEAKER_01: Like I said, I'm gonna load up that podcast from High Bank.
• 53:50
  SPEAKER_01: But then Friday we're driving.
• 53:53
  SPEAKER_01: Me and Roxy are driving to Philadelphia.
• 53:55
  SPEAKER_01: But Saturday, look for some live.
• 54:01
  SPEAKER_01: What would you say?
• 54:03
  SPEAKER_01: A live broadcast, either YouTube or Facebook on this would be Saturday morning between 10 and 12.
• 54:13
  SPEAKER_01: Amanda Bryant is going to be at Stolen Wolf teaching classes, and Eric Wolf and Jim Wolf also will be there too.
• 54:22
  SPEAKER_01: I'm going there to meet up with them and then look for us to also on Sunday going to go to the George Washington Mount Vernon distillery.
• 54:36
  SPEAKER_01: If anybody wants to meet me there, that's great because I have been trying to get there forever.
• 54:43
  SPEAKER_01: And this Stolen Wolf has some great releases coming out, and so does the Mount Vernon.
• 54:49
  SPEAKER_01: So I'm gonna be there this this weekend.
• 54:52
  SPEAKER_01: Big weekend for the Scotchy Bourbon boys, big week.
• 54:55
  SPEAKER_01: I can't wait.
• 54:57
  SPEAKER_01: And with that said, uh let's see.
• 55:04
  SPEAKER_01: This is the this is the cool one.
• 55:12
  SPEAKER_01: So Scotchy Bourbon Boys are on Facebook, YouTube, Instagram, and X, along with Apple, iHeart, and Spotify.
• 55:22
  SPEAKER_01: Anywhere else you listen, we're there.
• 55:25
  SPEAKER_01: But make sure you like, subscribe, follow, share, become a member.
• 55:30
  SPEAKER_01: That's very important.
• 55:32
  SPEAKER_01: Become members, and then, you know, do whatever else you can do to support us.
• 55:38
  SPEAKER_01: Every cent goes right back into this podcast.
• 55:41
  SPEAKER_01: Like, and then also catch the Scotchy Bourbon Boys live every Tuesday and Thursday night at 8 30 p.m.
• 55:47
  SPEAKER_01: Eastern on Facebook, except this next Thursday.
• 55:51
  SPEAKER_01: And this there were live on Facebook and YouTube, but we'll be live on Facebook and YouTube sometime on Thursday, just not coming up.
• 55:59
  SPEAKER_01: And remember, good bourbon equals good times and good friends.
• 56:06
  SPEAKER_01: Make sure you drink responsibly, don't drink and drive, and live your life uncut and unfiltered.
• 56:14
  SPEAKER_01: And our theme song, if I can get this out of the way, is gonna take us out.