Latest / The Scotchy Bourbon Boys / Spirits and Stories: Our Bourbon Country Adventure Through KY Bourbon Featival, Bourbon On The Banks & Ohio Craft Distilleries festival

Transcript

Spirits and Stories: Our Bourbon Country Adventure Through KY Bourbon Featival, Bourbon On The Banks & Ohio Craft Distilleries festival · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Spirits of French Lick is proud to introduce the Maddy Gladden Bottled and Bonn bourbon.
• 1:01
  Speaker 1: This four-year-aged bourbon is double-pot distilled and nonchal filtered and has a full-bodied mouthbill with eucalyptus, molasses, clove ginger and slight citrus, as well as grains of paradise.
• 1:11
  Speaker 1: The finish is long and reappearing on the back of the tongue with notes of pepper, tobacco leaf and mint cream.
• 1:17
  Speaker 1: All of our spirits are available for tasting and purchase inside the French Lick winery and distillery.
• 1:21
  Speaker 1: Spirits of French Lick respect the grain.
• 1:24
  Speaker 1: Please enjoy responsibly and be sure to follow us on Facebook and Instagram.
• 1:56
  Speaker 2: Spirits of French Lick.
• 1:57
  Speaker 2: Respect the grain.
• 1:58
  Speaker 2: Please enjoy responsibly and be sure to follow us on Facebook and Instagram.
• 2:39
  Speaker 3: Alright, that was our theme song for the Scotchy Bourbon Boys.
• 2:44
  Speaker 3: Kenny Fuller of the Old Americana Band from Lucca Mariano.
• 2:49
  Speaker 3: Thank you so much, kenny, for singing that song, greatly appreciated.
• 2:53
  Speaker 3: Welcome to another podcast of the Scotchy Bourbon Boys.
• 2:57
  Speaker 3: I'm tiny here tonight getting ready to go over, have a little bit of some sipping and recap the last month a month and a half maybe, no, pretty much the last month for the Scotchy Bourbon Boys, a little bit over a month where it just kind of was an extravaganza that we had with so much, so many different festivals and events that we planned around.
• 3:27
  Speaker 3: And I came back and last week we played some of the podcasts and throughout the months you were hearing what we did and who we podcasted at the festival.
• 3:40
  Speaker 3: This is the first podcast Without a lot of people talking in the background.
• 3:45
  Speaker 3: We're live on Facebook and YouTube tonight.
• 3:48
  Speaker 3: So I am monitoring.
• 3:50
  Speaker 3: I'm going to try and monitor both, but I am monitoring Facebook.
• 3:55
  Speaker 3: Hello, everybody out there, and I got to turn down the.
• 3:58
  Speaker 3: That's my favorite thing to not do and make sure.
• 4:02
  Speaker 3: But welcome, welcome everybody.
• 4:04
  Speaker 3: Once again, I'm tiny.
• 4:06
  Speaker 3: We're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 4:10
  Speaker 3: You know that.
• 4:13
  Speaker 3: Also, we are on all the major podcast formats we're on Spotify, iheart, apple whatever you have, listen to us.
• 4:21
  Speaker 3: And then on all the major you know, social media X we're starting to push X a little bit more.
• 4:29
  Speaker 3: And then also Facebook, instagram and YouTube.
• 4:33
  Speaker 3: We've been pushing YouTube hard.
• 4:34
  Speaker 3: Most of the podcasts that you hear from on the audio If it's a greatest hit, it makes it into our YouTube.
• 4:42
  Speaker 3: But then we also do other little videos similar to whiskey and tiny's rapid tastings.
• 4:52
  Speaker 3: Those are 10, 15 minute videos where we go through specifically specific bourbon or whiskey and rate it for you.
• 5:01
  Speaker 3: So check that out on YouTube and then also you can.
• 5:06
  Speaker 3: The other aspect is there's a lot of different things.
• 5:09
  Speaker 3: Like I just uploaded, the Scotchy Bourbon Boys 2023 bus tour that was documented by the awesome documentarian, bro Cumberland, who has done a lot of for whiskey.
• 5:21
  Speaker 3: He shot the Allen Bishop experience.
• 5:25
  Speaker 3: He's done a lot of reenactments and videos for distilleries and then he has his own series where he goes around to different distilleries and shows you what's there.
• 5:36
  Speaker 3: So make sure you check us out on YouTube and because there's a lot of content last year's bourbon on the banks, our last year's bus tour, this year's bus tour there's going to be.
• 5:47
  Speaker 3: There's a lot of interviews that we did coming up right soon.
• 5:52
  Speaker 3: It was a podcast, but also you'll get to see the video of what I did when I sat down with Fred no at the Chucky Bourbon Festival.
• 6:02
  Speaker 3: So there's all that type stuff and super excited to get into that, so make sure you check this out.
• 6:11
  Speaker 3: Then we also have on this website all of our we've got right now everybody.
• 6:17
  Speaker 3: We have Scotchy Bourbon Balls.
• 6:20
  Speaker 3: Our Bourbon Balls are for sale at the moment.
• 6:23
  Speaker 3: So go check that out at the website or contact me directly on Messenger and we've got them for sale.
• 6:31
  Speaker 3: I believe it is $30 for nine and that includes shipping.
• 6:36
  Speaker 3: We profess and been told that we make some of the best bourbon balls in that there are around, so you might want to check that out.
• 6:46
  Speaker 3: And then also one of the other things that we have is we've got our t-shirts and then we've got our refrigerator magnets and the Glen Carons.
• 6:56
  Speaker 3: There's also a special that we have the special Glen Caron holder that goes around your neck.
• 7:04
  Speaker 3: You could see that one back there.
• 7:06
  Speaker 3: That's a three cord, but we actually have the special Glen Caron for hanging around for all the festivals.
• 7:13
  Speaker 3: It was a big thing at Bourbon on the banks.
• 7:17
  Speaker 3: So, all right, let's get into everybody One.
• 7:22
  Speaker 3: If you're watching and you're looking, andrew, it's great to see you.
• 7:26
  Speaker 3: Jason, what are you guys drinking tonight?
• 7:29
  Speaker 3: Let me know.
• 7:30
  Speaker 3: I would love to know what any you know.
• 7:33
  Speaker 3: If you're on Facebook and you're in other groups, if you go to Jeffrey Mueller, that's where I'm monitoring all the you know all.
• 7:42
  Speaker 3: It all shows up but as far as comments live, the comments a lot of times don't run through to my Jeffrey Mueller feed.
• 7:52
  Speaker 3: If you're at Jeffrey Mueller, you can find me on Facebook and you can comment and, you know, sip along.
• 8:00
  Speaker 3: So tonight, one of the.
• 8:03
  Speaker 3: So when we were down in, we left September 9th, saturday, september 9th the festival is the 14th through the 17th and we went down and we started off at revival with and Mr Schneider is watching.
• 8:20
  Speaker 3: Thank you, greg for watching.
• 8:22
  Speaker 3: He basically had come up to Ohio earlier and I've just completed his.
• 8:30
  Speaker 3: I made Greg Schneider greatest hits.
• 8:34
  Speaker 3: He's been up here and I've got video of him talking about chicken, cock, whiskey.
• 8:40
  Speaker 3: So many different places and I put them all together.
• 8:43
  Speaker 3: So that's going to be coming soon.
• 8:46
  Speaker 3: But we got to on our Scotchy bourbon boys bus tour this year.
• 8:50
  Speaker 3: Greg was at Bardstown bourbon company and gave us our tour, but he also finished off, something that was amazing, and I do believe I have it just sitting.
• 9:02
  Speaker 3: No, no, that's not the one, but I do have some left of.
• 9:07
  Speaker 3: Let's see where is it.
• 9:09
  Speaker 3: It should be, it's all.
• 9:11
  Speaker 3: I might have put that one away Because it's special, but what he allowed us to do over the last four years we've gone down this is our fourth time with Greg is the new make that he made the year that we were down there, the first year when we podcasted with Steve Nally and Nick Smith in I believe it's called Rick's Place For Pete's Place, rick's Place, one or the other there at the Bardstown bourbon company and where we got to taste that new make.
• 9:48
  Speaker 3: It had finally come to evolve into actually what's going to go, I believe, in the bottle, probably next March around that time.
• 9:59
  Speaker 3: So we've been tasting that one step at a time, at one year, you know, 18 months.
• 10:05
  Speaker 3: You know, every time we go down, he's let us taste it and that is a very unique experience to be able to taste a whiskey all the way through, along with letting us taste other things like.
• 10:16
  Speaker 3: We were able to taste their new, the Chick-a-Cock's new red stave.
• 10:22
  Speaker 3: I ordered their newest single barrel, which I'm gonna I don't have it off the top of my head because it's still coming and I know Greg knows what it is it's associated with a specific golfer, so I can't wait to get that.
• 10:42
  Speaker 3: I've been waiting for that to ship with that order in a couple of weeks ago and then, so you know, having Greg do that tour and then be a part of it.
• 10:54
  Speaker 3: Now if you go to the YouTube right now you can find that bus tour and on in that bus tour Greg's Greg's a big part of that and you could see what happened on the bus tour with Greg Schneider.
• 11:09
  Speaker 3: Greg Greg's a great fan of us and also we think he's family and we're trying to figure out because last we usually get down to the Indiana part and because we were so busy we ended up not getting to the Indiana area.
• 11:27
  Speaker 3: But we want to get down to Al's place and have dinner with Greg coming up real soon.
• 11:32
  Speaker 3: So that's gonna be pretty fantastic.
• 11:36
  Speaker 3: But when we started off and kicked off Kentucky you know the Kentucky Bourbon Festival road trip for the Scotchie Bourbon Boys we all met Kentucky myself and Supernash at Revival Spirits in coming to Kentucky Brad Bonds is the owner there and we kicked off so you could check out that podcast.
• 12:02
  Speaker 3: That podcast was off the wall.
• 12:04
  Speaker 3: What we got to taste there and when I can quick, really quick, throw these off and I have it here.
• 12:13
  Speaker 3: I walked out with my wife, purchased a swan or a Tundra goose and it was a gym beam from the early.
• 13:15
  Speaker 3: It was a decanter of a of a white goose, undra goose, and it had it.
• 13:21
  Speaker 3: The cancer still has gym beam in it.
• 13:23
  Speaker 3: We we actually picked that up.
• 13:26
  Speaker 3: That's upstairs on one of the few bourbon things that decorate our Living room.
• 13:33
  Speaker 3: And then we had this.
• 13:35
  Speaker 3: He basically Turned me on to this this is hill hill, kentucky, straight bourbon.
• 13:43
  Speaker 3: I believe he said it was from the.
• 13:47
  Speaker 3: I want to say he said in the 50s, so the 1950s.
• 13:52
  Speaker 3: This is a dusty that he was able to let me Walk out with.
• 13:57
  Speaker 3: Let me go, I do.
• 14:00
  Speaker 3: I know this is crazy.
• 14:03
  Speaker 3: There it is.
• 14:05
  Speaker 3: I need to get the old man glasses because it's just the way it is, so let me read on that one that it's like so I Love the older, the older bottles, so that the tech, the tax stamp is totally intact and Then you know it's got and what he loves is it's.
• 14:29
  Speaker 3: It's been sitting on a shelf and it's definitely a dusty.
• 14:33
  Speaker 3: He doesn't clean the bottles because the inside's what's got to be in there and it picks up this like hardened dust.
• 14:39
  Speaker 3: It's, it's a true dusty.
• 14:41
  Speaker 3: It says here's what it.
• 14:42
  Speaker 3: Kentucky straight bourbon whiskey.
• 14:44
  Speaker 3: This whiskey is four years old.
• 14:45
  Speaker 3: Since 1878, hill and Hill has offered a straight bourbon in the authentic Kentucky tradition.
• 14:52
  Speaker 3: Our whiskey is exceptionally light, smooth and rich in flavor.
• 14:55
  Speaker 3: We still adhere to the painstaking formula of the original distillery and send only the select distillation to mark.
• 15:02
  Speaker 3: Rightfully, hill and Hill is called the bourbon with the flavor of America.
• 15:07
  Speaker 3: So I was, you know, I walked out of there with a bourbon that was the flavor of America.
• 15:14
  Speaker 3: It's bottled under United States government supervision it's 80 proof by the Hill and Hill distillery company, louisville, kentucky.
• 15:24
  Speaker 3: So that was Kind of fantastic Way to start off the trip.
• 15:31
  Speaker 3: But what we, what we tasted there was, there was a.
• 15:34
  Speaker 3: I mean we tasted a 1970s stitzelweller.
• 15:38
  Speaker 3: He was pulling out the 1980, I believe in a 1980s, a wild turkey.
• 15:45
  Speaker 3: He also had us tasting.
• 15:47
  Speaker 3: We tasted a 1906 scotch, a 1940s I believe, also Stitzelweller.
• 15:57
  Speaker 3: I mean it was just Unbelievable what we're tasting and if you really want to get it you're into dusties check out that podcast.
• 16:04
  Speaker 3: It's on audio and on YouTube.
• 16:06
  Speaker 3: It's uploaded on YouTube.
• 16:07
  Speaker 3: So it was pretty, it was pretty fantastic.
• 16:10
  Speaker 3: And then we left, there it was.
• 16:13
  Speaker 3: We ended up staying there way longer than we thought we would.
• 16:17
  Speaker 3: Ct left and Nash was there and Nash came, ct myself and, I believe, roxy, we all you know, did the podcast from down there and just had an absolute blast.
• 16:30
  Speaker 3: But then, so then we, we went down and we went to the oh, ocb Bourbon kitchen old punch, yeah, the OCB bourbon kitchen, and that is in Lexington, and we had dinner there, had a fantastic dinner there, and then we went and went on and Checked into our Airbnb.
• 16:57
  Speaker 3: Yeah, greg says stitzelweller is Basically Rip Van Winkle.
• 17:01
  Speaker 3: Yes, and it tasted.
• 17:03
  Speaker 3: I had so many stitzelwellers I think I had four different Expressions on this trip, greg, it was unbelievable some of the stuff that I was getting and had, you know, just the honor of drinking Between all the different places.
• 17:20
  Speaker 3: Actually, I was able to, at the festival, smoke a cigar from 1972.
• 17:26
  Speaker 3: I mean, I did not know that there was.
• 17:29
  Speaker 3: That meant that that's an insane Amount of time for a cigar to last, and we were smoking it right there in the cigar area when the cigar lounge was for the Kentucky Bourbon Festival.
• 17:43
  Speaker 3: It was fantastic.
• 17:44
  Speaker 3: We'll get into that a little bit.
• 17:45
  Speaker 3: And then Then went on.
• 17:49
  Speaker 3: On Sunday we went with Sandy no and and to the Bernheim Forest.
• 17:55
  Speaker 3: We wanted to do something not so whiskey related and then afterwards the whiskey made it down.
• 18:01
  Speaker 3: That's when him and Sheila drove down on Sunday afternoon and met us at Jim beat the James B beam distillery and we had lunch at the kitchen table at like 230 and whiskey and Sheila showed up.
• 18:19
  Speaker 3: So it was super Nash and Sherry and his newest his new wife, not newest, his new wife and then myself and Roxy CT, and then there was Sheila and Whiskey.
• 18:36
  Speaker 3: And then afterwards, after we had dinner not dinner, lunch at the kitchen table, we all headed off to the Sandy's house, which is basically the house that Jim, being built and lived, lived in and when the kid famous you know we're Booker lived where the famous kitchen table actually is.
• 18:56
  Speaker 3: We sat around the kitchen table and Super Nash gave Fred some mini bottles.
• 19:03
  Speaker 3: Now on the one that I'm about to load you get to see a couple minutes of, or a minute or two of, fred analyzing those mini bottles.
• 19:11
  Speaker 3: So that's really kind of cool.
• 19:12
  Speaker 3: So look forward to that and then we just hung out.
• 19:17
  Speaker 3: I mean it was just unbelievable, all of us hanging out with Fred and Sandy at their house enjoying the day and then, once we were finished there, I believe we had reservations.
• 19:32
  Speaker 3: We ended up at the I forget, I don't you know.
• 19:38
  Speaker 3: We all had dinner and went back to the Airbnb because Tuesday, our Monday morning, was our Monday morning was our barrel pick at Elijah Craig and that was something special.
• 19:52
  Speaker 3: I just want to put it out there for everybody.
• 19:54
  Speaker 3: The barrel pick Will be in sometime in late December, early January.
• 20:00
  Speaker 3: It is an Elijah Craig single barrel.
• 20:02
  Speaker 3: It is a 220.7 proof.
• 20:06
  Speaker 3: It is nine years old.
• 20:08
  Speaker 3: Right now.
• 20:10
  Speaker 3: The it's selling very, very well and we basically the tasting notes on it was very honey strong.
• 20:20
  Speaker 3: It lacked that single barrel Pepper, hot pepper that I always get with an Elijah Craig on their Barrel proofs.
• 20:31
  Speaker 3: So this one what it had a little bit, but it did not have the normal ever.
• 20:36
  Speaker 3: But it also finished with like Kellogg's corn pop finish, which was fantastic.
• 20:45
  Speaker 3: So this one was a good one.
• 20:48
  Speaker 3: Again we've we've done some barrel picks and had really good results.
• 20:52
  Speaker 3: I look forward to this barrel pick.
• 20:54
  Speaker 3: Can't wait it's.
• 20:56
  Speaker 3: You know.
• 20:57
  Speaker 3: Contact me if you are interested in any of the Scotchie Burbank boys barrel picks, I can put you in our barrel pick Facebook Messenger so that you know what's happening with that.
• 21:09
  Speaker 3: So, anyways, and then once we're done with that barrel pick I mean, who does a barrel pick?
• 21:14
  Speaker 3: We, I believe the barrel picks started at 10 am.
• 21:17
  Speaker 3: We had to be at the distillery at 10 am.
• 21:20
  Speaker 3: Bernie Lover's picked with us and then we had just an absolute blast, we, you know gift shop, and then we went in we did the pick there.
• 21:30
  Speaker 3: There was on, you know we, it was really well Executed.
• 21:34
  Speaker 3: We communicated, it was a five of the seven people picking, it was five to two and and we finished up there and I believe I don't remember where we went to lunch, but we went and grabbed lunch and we had, oh, I know where we went and grabbed lunch, I believe headed off at the famous gas station that makes biscuits and I believe my wife had a bologna sandwich.
• 22:05
  Speaker 3: I had, anyways, it was delicious.
• 22:08
  Speaker 3: This gas station hand makes and has the biscuits and the meat that they use is fantastic.
• 22:15
  Speaker 3: And then we headed off and drove the two hour drive to Green River, but Green River is in a different time zone minus one hour.
• 22:24
  Speaker 3: So it's only really.
• 22:25
  Speaker 3: We left at one, drove two hours and got there at two, and that's where we met up with Aaron Harris, and Aaron Harris at Green River is some damn good people.
• 22:37
  Speaker 3: We did a podcast.
• 22:39
  Speaker 3: You can hear that one.
• 22:40
  Speaker 3: I will be putting that one up, coming up too.
• 22:44
  Speaker 3: I've got the recording of that podcast.
• 22:46
  Speaker 3: Oh, I just have so much to do.
• 22:48
  Speaker 3: But we went around, we thief from barrels, we interviewed them there and then we did a podcast.
• 22:55
  Speaker 3: That was fantastic.
• 22:56
  Speaker 3: We finished up, went and had dinner and then drove back.
• 23:00
  Speaker 3: This time we left at about well, I think we left at about eight o'clock and we drove two hours and got back at 11 o'clock.
• 23:10
  Speaker 3: So all in one day we gained and lost the actual.
• 23:17
  Speaker 3: You know, we gained and lost the actual hour, but it was a blast.
• 23:23
  Speaker 3: What a great day.
• 23:25
  Speaker 3: And then that led to Tuesday.
• 23:28
  Speaker 3: Now, tuesday was an awesome day.
• 23:30
  Speaker 3: We were supposed to go up to Boone Powney Distillery.
• 23:34
  Speaker 3: We had to kind of set up, but we were helping set up the Kentucky Bourbon Festival.
• 23:40
  Speaker 3: Shout out for Stacy Prichard who did a fantastic job with the festival.
• 23:45
  Speaker 3: Randy, of course we were there and we helped set up, we helped back in.
• 23:51
  Speaker 3: We helped set up tables for the tents, we chairs for the tents.
• 23:55
  Speaker 3: We were helping, you know, unload anybody who came up, any of the distilleries.
• 24:00
  Speaker 3: We helped them unload their stuff onto carts and get it off of.
• 24:05
  Speaker 3: There was semis, there were box trucks, there were vans, there was all you know carts, there was golf carts, the whole thing and it was just a fantastic, fantastic, great time.
• 24:21
  Speaker 3: And we helped set up.
• 24:23
  Speaker 3: We met the staff the staff was out of Detroit and Michigan and they were phenomenal, I have to say, throughout the whole festival.
• 24:34
  Speaker 3: They were great and I had a good time, made some good friends, had some good pours, and so it just it was obvious we went and ate at Mammy's, we ate lunch and we went back and instead of going to Boone we canceled the Boone County and we'll do that another time, I promise.
• 24:54
  Speaker 3: But we headed back and helped finish setting up for that day and then, once again, I believe, figured out, had a great dinner and that was a Tuesday wrap.
• 25:08
  Speaker 3: But we went to bed early on Tuesday, not too late.
• 25:12
  Speaker 3: I think I turned it in around midnight because the next day was the Scotchy Bourbon Boys bus tour.
• 25:20
  Speaker 3: Now, if you haven't ever been on a Scotchy Bourbon Boys bus tour.
• 25:24
  Speaker 3: The Scotchy Bourbon Boys bus tour is a very, very unique event because of our connections in the industry, especially with Greg, schneider or Randy or different distilleries.
• 25:38
  Speaker 3: When we pick the distilleries, we pick them based off of getting an insider kind of experience a log, still log, still distillery up until they've been our sponsor.
• 25:48
  Speaker 3: Thank you so much for your sponsorship.
• 25:51
  Speaker 3: That has ended.
• 25:53
  Speaker 3: We're looking for a new sponsor, but we've got a couple of people right now in the works and hopefully they'll come on board real soon.
• 26:00
  Speaker 3: I'm excited about this because having, if we can get these sponsors in, we will have a little bit more free flowing funds to keep doing what we're doing.
• 26:14
  Speaker 3: Anybody who wants to help us out feel free.
• 26:19
  Speaker 3: There too.
• 26:19
  Speaker 3: You can donate stars on this live, or you can.
• 26:24
  Speaker 3: We take any kind of donations and we just put it right back into the whiskey and we put it back into the equipment.
• 26:31
  Speaker 3: The equipment's starting to get better and better and more matched up.
• 26:35
  Speaker 3: I've got all Yeti microphones and I enjoy it thoroughly.
• 26:40
  Speaker 3: But so the bus tour was freaking amazing Patience and Erica came along and then we had a lot of the scotchy bourbon boys but then got to give a shout out to the Matz from Cleveland on the Rocks.
• 26:54
  Speaker 3: Matt Lysen's fantastic had a good time with Matt.
• 26:58
  Speaker 3: We just that bus tour was phenomenal Started out at Maker's Mark in the morning.
• 27:04
  Speaker 3: It's such a beautiful distillery.
• 27:06
  Speaker 3: Denny Potter has left so I don't really have too much of an in with the Samuels right at the moment.
• 27:12
  Speaker 3: So we took the tour, we did the tour, got to do the tasting and the dipping Fan plastic.
• 27:19
  Speaker 3: They had an ice cream, 375 milliliter one I think it's called ice cream social or something like that that I was able to pick up and then we dipped.
• 27:30
  Speaker 3: Also we were able to dip a bottle of one of the I believe it was the campfire, but anyways, fantastic time at there.
• 27:43
  Speaker 3: But then also Bo Cumberland and you got.
• 27:46
  Speaker 3: He's a documentarian and from this he has upgraded our video of our opening for the scotchy bourbon boys and that's been updated this year to from the.
• 27:59
  Speaker 3: He's combined the last two years bus tours to make that opening, which is fantastic.
• 28:04
  Speaker 3: I really love the improvements.
• 28:06
  Speaker 3: And then also he did the bus tour video that you can see right now on YouTube.
• 28:13
  Speaker 3: It just uploaded.
• 28:15
  Speaker 3: The bus tour video is fantastic Captures what went on and how it went on and we just had an absolute last with that and we had we've gone and we haven't even started.
• 28:29
  Speaker 3: We did the bus tour.
• 28:30
  Speaker 3: Then the next place was Log Still.
• 28:33
  Speaker 3: We went to Log Still did some interviews off their back deck porch.
• 28:37
  Speaker 3: What was going on at Log Still that day in the event center, the event center was people were being inducted into the bourbon hall of fame.
• 28:48
  Speaker 3: So that was really kind of cool that that was going on while we were there.
• 28:52
  Speaker 3: But we got the tour, we got to see all this still, taste from the still and then when we were finished, we had lunch, we did the interview, hung out a little bit and then we headed off to.
• 29:06
  Speaker 3: You'll see it on the video.
• 29:08
  Speaker 3: But we headed off to one of the original families in the area that was able to get the land and has been farming that land forever.
• 29:17
  Speaker 3: So check out the video on that one.
• 29:19
  Speaker 3: So fantastic footage on that one.
• 29:24
  Speaker 3: He gave us a.
• 29:25
  Speaker 3: We just stopped by and he gave us Erica and patients knew him and he gave us this unbelievable kind of quick tour.
• 29:33
  Speaker 3: It was just like a flash tour.
• 29:35
  Speaker 3: We pulled up and it was a flash tour.
• 29:38
  Speaker 3: It was cool.
• 29:40
  Speaker 3: Bo captured it.
• 29:42
  Speaker 3: Check that out on the bus tour video.
• 29:46
  Speaker 3: So then we were off to the Bardstown Bourbon Company after that and that's where we met Greg Schneider.
• 29:51
  Speaker 3: He gave us like full out royal treatment tour and I walked out with the next chicken cock expression bread stave and then also we got to taste what's going to go with his handpicked barrel staves to make the barrels and then aids the barrels.
• 30:14
  Speaker 3: It's coming in March, so excited.
• 30:16
  Speaker 3: But I will say this if you see chicken cock on the shelf they're bourbon right now.
• 30:21
  Speaker 3: I'd say get it, because it's the stuff.
• 30:24
  Speaker 3: It's no longer anything to do with sourced or anything.
• 30:27
  Speaker 3: It is Greg Schneider's contract, distilled to his specifications with Nick.
• 30:35
  Speaker 3: It's a triple master distiller experience because it's Greg, nick and Steve Nally all of them putting in, then running that mash bill and making it what it is.
• 30:46
  Speaker 3: I mean fantastic, awesome.
• 30:49
  Speaker 3: I don't know what to tell you.
• 30:52
  Speaker 3: I would pick up a bottle.
• 30:54
  Speaker 3: I have picked up a bottle.
• 30:55
  Speaker 3: I got to taste it when he was here and then also picked in.
• 31:00
  Speaker 3: It's just, it's fantastic, it's a good bourbon.
• 31:04
  Speaker 3: So we finished up there.
• 31:05
  Speaker 3: Then we grabbed a couple pizzas at the pizza place in town it's Primo's Pizza, we usually do that and headed back to the Airbnb.
• 31:16
  Speaker 3: We then the owners of the Airbnb, our Airbnb, wanted to come over afterwards and they came over and hung out with us while we just relaxed and chilled out by a bonfire and just had an awesome time drinking some spectacular whiskey.
• 31:34
  Speaker 3: Now that's Wednesday.
• 31:35
  Speaker 3: Thursday was another day.
• 31:38
  Speaker 3: Now.
• 31:38
  Speaker 3: This day started off with Ross Cornelison, the master distiller of Barton 1792, meeting us at 8.30 in the parking lot and us getting a tour and doing a podcast with Ross Ross.
• 31:56
  Speaker 3: I had met on a trip down there just a little bit earlier and he was I mean, he's everything that you'd want him to be at the bourbon festival.
• 32:08
  Speaker 3: We saw him.
• 32:08
  Speaker 3: He gave us the tour.
• 32:10
  Speaker 3: He's listened to these live broadcasts before we did the podcast and also the video podcast is up.
• 32:21
  Speaker 3: And we got the tour.
• 32:23
  Speaker 3: There's video from the tour on that and then also the whole podcast.
• 32:27
  Speaker 3: And I got to drink the sweet wheat for the first time and it's pretty much.
• 32:35
  Speaker 3: And then at the festival I got to drink the sweet wheat and I think pretty much it's one.
• 32:40
  Speaker 3: I'm gonna have to somehow secure a bottle.
• 32:44
  Speaker 3: I don't know what to say.
• 32:46
  Speaker 3: It was fantastic, that 1792.
• 32:50
  Speaker 3: And then I was.
• 32:50
  Speaker 3: We got to taste the foolproof of what's come, the batch that's coming out soon and it was spectacular.
• 32:58
  Speaker 3: And what Ross was doing there, I really think, is he's not.
• 33:01
  Speaker 3: He's being also mentored by I believe it's Jim.
• 33:08
  Speaker 3: No, I'm not gonna go with that, not off the cuff.
• 33:17
  Speaker 3: I can't do that.
• 33:17
  Speaker 3: I always put the words in my mouth If I don't know and I don't if somebody wants to tell me, that's fine.
• 33:24
  Speaker 3: But if overall, ross is running the operations and he's got his background, you can find out about that.
• 33:33
  Speaker 3: But he's just a great guy, like I find at so many different places.
• 33:37
  Speaker 3: And we got the tour of Barton's and got to podcast in his office, which is I mean, barton's is a working man's distillery and there was no doubt that's what was presented.
• 33:50
  Speaker 3: I mean the elevator ride was fantastic in that grain elevator it was the coolest thing.
• 33:56
  Speaker 3: So with that we finished up there and we then had lunch at the Bardstown Burbank Company and went and got ready for the kickoff of the Kentucky Burbank Festival, which is the Burbank in the Air.
• 34:11
  Speaker 3: Burbank in the Air event is one of this.
• 34:13
  Speaker 3: This event is something that if you're going to the Kentucky Burbank Festival, you have to get the tickets for Burbank in the Air or do a VIP.
• 34:20
  Speaker 3: That has them included.
• 34:21
  Speaker 3: But the Burbank in the Air is the event.
• 34:24
  Speaker 3: It's got high imports.
• 34:25
  Speaker 3: That's where I had more sweet wheat.
• 34:27
  Speaker 3: Green River had a single barrel there, broken barrel had their barrel out.
• 34:32
  Speaker 3: I mean, you were just tasting some fantastic, some very fantastic bourbons running around and it was just an absolute last and three hours this time.
• 34:46
  Speaker 3: Last time it wasn't, I think it was six to eight and this time it was 530 to 830.
• 34:52
  Speaker 3: So you got that three hours in there and we finished up and we went home and I changed into a tux and you can see some of the pictures I probably let's see on Facebook.
• 35:08
  Speaker 3: I can do this.
• 35:09
  Speaker 3: I can't do it too much on.
• 35:11
  Speaker 3: You wouldn't see it.
• 35:12
  Speaker 3: I'm not gonna share the screen here because you won't see it, or you're just listening and when you listen.
• 35:17
  Speaker 3: But you can see some pictures posted on my Facebook.
• 35:26
  Speaker 3: My Facebook has lots of posters, posts with those pictures.
• 35:31
  Speaker 3: Now I also have to tell you what happened on.
• 35:38
  Speaker 3: I gotta back this up.
• 35:39
  Speaker 3: One it was Wednesday, wednesday night.
• 35:44
  Speaker 3: Oh, no, no, no, no, no, no, it wasn't.
• 35:46
  Speaker 3: I'm wrong, it was.
• 35:47
  Speaker 3: So I'll keep so that was right.
• 35:52
  Speaker 3: And then we went to a 1920s Party where you dressed like 1920s and went around at my Kentucky Home park in right in Bardstown there and you got to go through the home.
• 36:08
  Speaker 3: They had stuff set up, some cars, I mean.
• 36:11
  Speaker 3: It was just music, old-fashioned music.
• 36:13
  Speaker 3: You've, you had a drink, drink tickets.
• 36:17
  Speaker 3: Overall it was a.
• 36:19
  Speaker 3: We got there a little late so we missed out on probably some of the or doors and that type of thing.
• 36:25
  Speaker 3: But when we finished up it was a spectacular evening got to dress up.
• 36:30
  Speaker 3: Like I said, super Nash looked like he was a gangster and then my wife and his wife both looked spectacular and then I felt I worked hard to fit in the tux that I needed, that it was not easy to get in that tux, but I was able to get in it, lose the weight and get in it and I was very happy.
• 36:52
  Speaker 3: So that was, that was Thursday, and then Friday was the first day of the festival and we Didn't know what to expect.
• 37:02
  Speaker 3: Honestly.
• 37:02
  Speaker 3: There was a media tent and we had help set up and we didn't know if you could interview people or people were gonna be in there or what you could do or who you could talk to.
• 37:12
  Speaker 3: So we got a, got a good Dose of the festival that day and one of the things about the Kentucky Bourbon Festival Not only was the VIP this year spectacular, with no problems that it had, there was no problems.
• 37:30
  Speaker 3: The air conditioning worked fantastic, the food was amazing them and then in the, the media tent also, the food was really good and the drinks were Spectacular.
• 37:42
  Speaker 3: But I mean it's so funny, you're getting high-end pours everywhere, but then you have to go out into the festival and there's 52 distilleries that are sampling all of their whiskey too.
• 37:51
  Speaker 3: So you really got to figure it out now.
• 37:55
  Speaker 3: I was in the decanter club so I was able to get all my stuff from the decanter club I've got.
• 38:02
  Speaker 3: You could I don't think it's not in the video right now, I will one time walk through, but I got the decanter, the glasses, plus I got the Glen Karen glass and those were all made by Glen Karen.
• 38:14
  Speaker 3: So that was just a spectacular thing.
• 38:17
  Speaker 3: You, you got your, your lanyard and you got I mean it just was Overall and you got the Bardstown Bourbon Company single barrel pick, which was For I got to taste that also and it was pretty good.
• 38:33
  Speaker 3: So the first day of the festival Kind of got your bearings about you, but we did, I believe, was it?
• 38:42
  Speaker 3: Yeah, no, it was that Friday night After the festival was over.
• 38:48
  Speaker 3: I Got to remember, right, it's like it just was such a blur, I believe, after the festival was over, trying to think where we went.
• 39:00
  Speaker 3: Huh, we had our tent set up for for a podcasting and we set up a podcast for Saturday morning.
• 39:14
  Speaker 3: We got there early and Barry Brinnigar, who is already one spirits, was there and we podcasted with him.
• 39:22
  Speaker 3: So that will be coming out on YouTube soon, but that is also on audio and we got we kind of In the place.
• 39:33
  Speaker 3: You couldn't really do much as far as there's people talking and whatnot.
• 39:38
  Speaker 3: We were able to do interviews eventually and we interviewed throughout the festival Fred, no, that interview Ashley Barnes, the Master blender for curly whiskey company, and then also we were able I was able to interview Tom Jones from Kentucky Owl, their ambassador, worldwide ambassador.
• 40:03
  Speaker 3: He comes from Scotland and sells it over the cells Kentucky Owl over there.
• 40:09
  Speaker 3: There we had got to taste them.
• 40:11
  Speaker 3: The maester, which is was a really cool collaboration, bourbon.
• 40:19
  Speaker 3: And then we did that and then I was also able to.
• 40:24
  Speaker 3: There was one.
• 40:28
  Speaker 3: What was, oh, the last one was we finished up the festival with Dan McKee and Amanda Wilson and Andrea Wilson sorry, amanda Wilson, whatever, andrea Wilson and from Mikters, and that was pretty fantastic.
• 40:49
  Speaker 3: I mean, super Nash, he had obtained a Small decanter.
• 40:59
  Speaker 3: It looks like it was a ceramic decanter.
• 41:03
  Speaker 3: That is just weird.
• 41:05
  Speaker 3: Just what happened.
• 41:06
  Speaker 3: Come on, come on, there we go, a ceramic decanter, and we were able.
• 41:11
  Speaker 3: It was from, I believe, the original Mikters distillery in Pennsylvania from the 60s and we were able to open it up and and drink it with them, and Dan really enjoyed that and so did Andrea.
• 41:28
  Speaker 3: Andrea, andrea, thank you, not Andrea.
• 41:31
  Speaker 3: Um, andrea, and we just had a really, really good time interviewing, you know, doing the interview.
• 41:38
  Speaker 3: Now, that is, I've, I've pre I Recorded both the Jim beam, fred no interview and I've also done it with the Mikters and you can go back and listen to those, but they will be loading on YouTube very soon.
• 41:59
  Speaker 3: They're in line, they're edited and ready to go.
• 42:03
  Speaker 3: So Kentucky Bourbon Festival was actually very, very spectacular, but one of the things you could do there and this is one thing that I just wanted to make sure it was you could buy Ioddles, finally, and you could secure, like this, bakers 13.
• 42:24
  Speaker 3: There was a single barrel select, which was a wheat whiskey.
• 42:29
  Speaker 3: It was founders reserve wheat, five years, one month, but this is single barrel, broken barrel.
• 42:38
  Speaker 3: That's Seth Benheim's.
• 42:40
  Speaker 3: I'm gonna drink a little bit of that right now.
• 42:43
  Speaker 3: One of the things that happened is we also on Saturday night after the festival I'm just trying to think Friday night, okay, that's what it was.
• 42:52
  Speaker 3: Friday night, Um, we ended up.
• 42:54
  Speaker 3: And then even on the one night, I believe on Thursday night, we ended up at the ring damo Penthouse, up with Stacy Richard and she basically had us taste some stuff and hang out there.
• 43:14
  Speaker 3: The scotchy bourbon boys were there.
• 43:16
  Speaker 3: I mean, we had so much fun and drank so much good whiskey every single there was.
• 43:24
  Speaker 3: Then then the one night we went, oh, after the first night of, on Friday night I'm just being like Um we went with Francesco Viola and he basically cooked dinner on his grill in the parking lot of the Kentucky Bourbon Festival after the festival and we were hanging out with Francesco.
• 43:46
  Speaker 3: We're hanging out with, uh, I Want to say Dan Phillips.
• 43:53
  Speaker 3: I'm pretty sure that's what it is, dan Phillips from the master distiller there, and if I got that wrong I'm just an idiot, but I'm pretty sure that's who we, who it is, and then also Antonio Freeman.
• 44:09
  Speaker 3: I got that right.
• 44:10
  Speaker 3: Everybody if you watch or listen to this podcast, you know I really suck at names.
• 44:17
  Speaker 3: It really takes a bunch of times for me to hang out with people.
• 44:21
  Speaker 3: I can do Francesco, viola, because Francesco and me have been hanging out For a while.
• 44:28
  Speaker 3: You know back and forth we.
• 44:30
  Speaker 3: That night was special.
• 44:31
  Speaker 3: We ended up going to the Volstead afterwards and meeting Jennifer there, and also Seth Benheim was there on that Friday night and we set up with Seth to come break a barrel, because Aaron Harris From Green River, when we were talking to him when we were there, he basically said he was coming up to the festival and he could bring barrels.
• 44:54
  Speaker 3: Then the barrels that he brought up, we basically broke with Seth and broken barrels.
• 45:03
  Speaker 3: Broken barrel is Distilled, is being distilled and purchased from Green River.
• 45:11
  Speaker 3: So they do that.
• 45:13
  Speaker 3: So it's part of the whole thing.
• 45:15
  Speaker 3: So we had those barrels and they're gonna be a part of this bar, the bar I have.
• 45:22
  Speaker 3: When I do it, I'm gonna back my my camera off for my studio and I'm going to Build a stave front on my bar made of the barrels that Aaron Harris dropped off.
• 45:37
  Speaker 3: And we broke with Seth Benheim from broken barrel.
• 45:41
  Speaker 3: But that was Fantastic.
• 45:45
  Speaker 3: Once again, check those videos out.
• 45:47
  Speaker 3: On, seth's has loaded the broken barrel, has loaded onto YouTube and you could see us breaking the barrel.
• 45:55
  Speaker 3: And I believe on tic-tac it's Keeney bourbon bikini.
• 46:02
  Speaker 3: She basically rates bourbons by what kind of dress she does when she starts out and if it's a really good bourbon she gets into bikini.
• 46:16
  Speaker 3: So she was there helping us break the barrel also, and then also With Seth, there it was.
• 46:24
  Speaker 3: I mean, you just got to see the video.
• 46:26
  Speaker 3: It's, it's on YouTube.
• 46:28
  Speaker 3: And then there's a bunch of shorts also on my Jeffrey Mueller.
• 46:32
  Speaker 3: So breaking the barrel, but this broken barrel, this wheat I have not tried it yet, but it's a XO sherry cask, finished, I Believe, wheat whiskey.
• 46:44
  Speaker 3: Let me see, oh, let me see, I got it.
• 46:47
  Speaker 3: So I'll tell you exactly what it is.
• 46:50
  Speaker 3: I'm gonna get my Set that there.
• 46:55
  Speaker 3: Okay, let's read this one Got it.
• 47:01
  Speaker 3: Um, founders reserve wheat, five year, one month straight wheat whiskey, finished with broken barrel staves, Age five, you single.
• 47:10
  Speaker 3: Okay, hold on.
• 47:11
  Speaker 3: Okay, so the mash bill was 85 wheat 15 malted barley and the oak bill was 80 percent PX sherry and 20 percent French oak.
• 47:22
  Speaker 3: So they dropped PX sherry cask into that mash bill and they also did French oak and mixed the two and I'm about to taste that one for the first time.
• 47:32
  Speaker 3: That one sold out in seconds.
• 47:33
  Speaker 3: They said Damn, holy crap.
• 47:38
  Speaker 3: Wow, seth, that that's a nice.
• 47:46
  Speaker 3: Did I tell you the proof?
• 47:48
  Speaker 3: Other stuff is high.
• 47:51
  Speaker 3: It is a hundred and twenty five point six.
• 47:55
  Speaker 3: It's drinking like a hundred twenty five point six.
• 47:56
  Speaker 3: It's drinking like a hundred twenty five point six.
• 47:59
  Speaker 3: It's drinking like a hundred twenty five point six.
• 48:02
  Speaker 3: But that is delicious.
• 48:07
  Speaker 3: Wow.
• 48:07
  Speaker 3: Thanks, man.
• 48:08
  Speaker 3: Thanks for letting me get that bottle.
• 48:10
  Speaker 3: That is some really good whiskey.
• 48:15
  Speaker 3: So there you go.
• 48:15
  Speaker 3: Last year we drank their Kentucky straight broken barrel Kerosene Rye, which was a hundred and five proof, and that we drank on the podcast.
• 48:30
  Speaker 3: So I wish I would have brought it for him to sign.
• 48:33
  Speaker 3: But him break coming to Our Airbnb and breaking a barrel and doing video with us was, and then also doing a podcast was Phenomenal.
• 48:44
  Speaker 3: Thank you, seth.
• 48:44
  Speaker 3: I think what they're doing is really cool.
• 48:51
  Speaker 3: So also Friday night before we went out, it finished up with the Jim beam when Freddy and Fred were talking and we sat with Sandy and just enjoyed Some more doors and tasting and what, what Jim beam and what the nose put out.
• 49:17
  Speaker 3: I walked away at the festival with little book, chapter five, I believe.
• 49:21
  Speaker 3: One, two, three, four, five.
• 49:22
  Speaker 3: One, two, three, four, five.
• 49:26
  Speaker 3: So that must be a missing One.
• 49:30
  Speaker 3: Three, four, five, six, seven.
• 49:34
  Speaker 3: So that's chapter seven.
• 49:35
  Speaker 3: And I got that and Freddy and Fred signed it.
• 49:42
  Speaker 3: I was able to secure A bakers.
• 49:45
  Speaker 3: Thank you, stacy Pritchard, she had a bakers 13 for me.
• 49:50
  Speaker 3: That was signed by Baker Fred and Freddie.
• 49:53
  Speaker 3: That's back there, right back there, and it's staying there.
• 50:03
  Speaker 3: Wow, that is a one that is.
• 50:05
  Speaker 3: That is a really good, good, good, risky, delicious, I mean God, the colors, fantastic, I'm going to give it.
• 50:20
  Speaker 3: You taste that wheat and you taste that grain.
• 50:24
  Speaker 3: It doesn't taste, it's not young.
• 50:26
  Speaker 3: And then that sherry, that XO sherry just is in there just perfectly.
• 50:32
  Speaker 3: It's rich and it's got like a.
• 50:41
  Speaker 3: It's got just the perfect sweetness.
• 50:44
  Speaker 3: But you're picking up the French oak.
• 50:46
  Speaker 3: The French oak aspect of it makes that spectacular.
• 50:51
  Speaker 3: I'm going to cover that bottle.
• 50:52
  Speaker 3: So anyways, very, very, very good bottle.
• 50:55
  Speaker 3: So then also they had Harden's Creek, which I picked up.
• 51:01
  Speaker 3: The only thing Ross Bernalison is watching.
• 51:05
  Speaker 3: Hey Ross, I did talk about you earlier because we talked about what a great time we had at the festival and also podcasting.
• 51:12
  Speaker 3: But I want to say that at the you know, jim B met the festival.
• 51:18
  Speaker 3: Just as far as what they distributed was amazing.
• 51:22
  Speaker 3: I didn't get the 18 this year.
• 51:24
  Speaker 3: I got to taste it last night and it's delicious.
• 51:27
  Speaker 3: But I have an 18 from last year.
• 51:29
  Speaker 3: It's up there and I'm not I try not to amass 100 and I believe the price on it this year was 159.99.
• 51:42
  Speaker 3: And so there was a lot of bottles I was buying.
• 51:46
  Speaker 3: I got the Rare Perfection 15, which is a phenomenal urban.
• 51:51
  Speaker 3: I tasted it up against preservation, really had some really good tasting whiskey.
• 51:57
  Speaker 3: But the 15 year Rare Perfection was, I mean I'm telling you that it's one of the best.
• 52:06
  Speaker 3: It's right in my wheelhouse and it's just right there.
• 52:10
  Speaker 3: They're doing a spectacular job as far as what they put out and what it tastes like, because I mean it costs me a lot, but when you taste something that is one that hit and it's just your palate and it hits your brain and it just works.
• 52:25
  Speaker 3: You got to.
• 52:25
  Speaker 3: You got to sometimes spend the cash, but then Heaven Hill did the same thing.
• 52:29
  Speaker 3: They had private selects and Rare.
• 52:32
  Speaker 3: I don't even know where.
• 52:36
  Speaker 3: To begin with, I think it's chili.
• 52:39
  Speaker 3: I want to say chili coffee, but it's something else.
• 52:42
  Speaker 3: Chilli and oak finished 13 years old.
• 52:47
  Speaker 3: I mean, I tasted it.
• 52:48
  Speaker 3: It was fantastic.
• 52:49
  Speaker 3: That was available.
• 52:51
  Speaker 3: They had.
• 52:53
  Speaker 3: They released Elijah Craig 18, which I picked up, and then they also had the single barrel specifically for the festival, but then they also had a barrel which was barrel strength, but they also had one that was released from the distillery.
• 53:11
  Speaker 3: That was distillery release only, which was 133 proof, which was fantastic.
• 53:17
  Speaker 3: So I walked away with so much bourbon.
• 53:21
  Speaker 3: So then you know, we get back and you got all this bourbon.
• 53:24
  Speaker 3: And then I had a week off.
• 53:26
  Speaker 3: I spent it with the kids and then all of a sudden I thought I was back and I noticed that Ohio craft distillery festival in about Delaware, wisconsin, which is about an hour and 40 minutes away from me, and Delaware, wisconsin, delaware, ohio, hour and 40 minutes away from me and we I asked them, the people of the farm, that I'm not even going to say that either, because you know I should have notes on all this but they were throwing the festival through the Ohio Distillers Guild and all the distilleries were there and I asked them for some tickets if they wanted me to cover it.
• 54:21
  Speaker 3: And nothing, nothing, nothing till Thursday before, which would have been.
• 54:25
  Speaker 3: I had asked them the Tuesday.
• 54:27
  Speaker 3: I got back and then that weekend went and then that Thursday all of a sudden in my email come to tickets.
• 54:34
  Speaker 3: Nobody could go.
• 54:37
  Speaker 3: My wife couldn't go, ct couldn't go, nash obviously wasn't going and neither did whiskey.
• 54:46
  Speaker 3: He couldn't go either.
• 54:47
  Speaker 3: He was going to be doing something.
• 54:48
  Speaker 3: So I got on the phone and asked Urban, annie and Demick of OHLQ to come with me and she was free.
• 55:00
  Speaker 3: Her husband was hunting that weekend and she wanted to go and we went, met her down there and we had such a blast.
• 55:10
  Speaker 3: Ohio craft distilleries and bourbon.
• 55:12
  Speaker 3: I got a lot of cards I'm going to have to.
• 55:16
  Speaker 3: You know this is the time right after the holidays where I like to concentrate on small craft distilleries.
• 55:22
  Speaker 3: That's the time of the year between January and February I like to have people on.
• 55:28
  Speaker 3: We've had some really, really good craft distilleries on in the past, so I will be getting those people on this year.
• 55:37
  Speaker 3: Ohio what's happening, just like in the whole bourbon industry, is happening, you know, here in Ohio and Ohio is producing some good stuff, along with middle West spirits which I have to get with Ryan, ryan Lane, because we are talking.
• 55:58
  Speaker 3: What they're doing there is insane and I'm excited for it.
• 56:02
  Speaker 3: I've got to get down there.
• 56:03
  Speaker 3: I hope to get down there before Christmas, so I'm going to be giving them a call real soon.
• 56:09
  Speaker 3: And went to that and that was an afternoon which was fine.
• 56:13
  Speaker 3: I mean it started at.
• 56:14
  Speaker 3: I believe we got there at a 11, it started at 12.
• 56:19
  Speaker 3: We walked around a little bit, got to see the OHLQ flash store, which was really cool, where they were selling all the bottles and then everybody who was there you could go up there and purchase it.
• 56:31
  Speaker 3: So OHLQ is killing it as far as even at a festival, anybody who had anything you could buy it from there.
• 56:38
  Speaker 3: And then there was the bell of the bell of Dayton, which that distillery is producing some fantastic whiskey.
• 56:48
  Speaker 3: Ct lives in Springfield, which is right outside of Dayton.
• 56:51
  Speaker 3: I'm sending them there because I need him to buy me bottles, because what they did there that was a special distillery, can't wait.
• 56:59
  Speaker 3: And then also Dayton barrel works with Bill Hockett.
• 57:04
  Speaker 3: Whatever's happening in there in that area, I'm not sure exactly what the future holds, but at the same time, I look forward to what Bill's going to be doing.
• 57:14
  Speaker 3: With that said, then, the next weekend is bourbon on the banks.
• 57:21
  Speaker 3: So the Scotchie bourbon boys, what, of course, you know.
• 57:27
  Speaker 3: Two festivals in three weeks isn't enough.
• 57:30
  Speaker 3: We have to do three festivals in four weeks and we head down to Frankfurt.
• 57:35
  Speaker 3: I mean, right on the Kentucky River, right next to Buffalo Trace, is bourbon on the banks.
• 57:40
  Speaker 3: Fantastic festival, that's all I can say.
• 57:43
  Speaker 3: Amzi, diane, renee, you guys are doing a spectacular job.
• 57:54
  Speaker 3: This year's festival we participated in.
• 57:57
  Speaker 3: Participating in a festival is it's a.
• 58:04
  Speaker 3: It's a double edged sword, because I know so many people now, especially one day festival, and it's just like you just don't get to.
• 58:14
  Speaker 3: You know, see the people or do the stuff you want to do.
• 58:17
  Speaker 3: And what we did at this festival with this is our first time in the past when we did the Kentucky Bourbon Festival and had a booth.
• 58:27
  Speaker 3: The booth was set up, the table was set up.
• 58:30
  Speaker 3: All we had to do is bring the decorations, which was no problem, and some fans and we were set to go set up the stuff.
• 58:38
  Speaker 3: Now here, we had to bring the tents, we had to bring the tables, we had to bring the chairs, which, there's no complaining, it was.
• 58:45
  Speaker 3: We set up on Friday got there, drove down, we, we I got to remember.
• 58:53
  Speaker 3: On our way down oh, our way down we met with Macaulay Minton of in Lexington, of formerly of Wilderness Trail.
• 59:05
  Speaker 3: He was a blender there and was responsible for their good bourbon and then also head of their single barrel program.
• 59:13
  Speaker 3: He now has his own place called Dark Arts Whiskey House and we went there and we tasted some damn good whiskey.
• 59:25
  Speaker 3: That man knows what he's doing.
• 59:26
  Speaker 3: So that's where we started.
• 59:29
  Speaker 3: On Friday morning we had to, of course, I'm crazy, I had my wife get up at I believe she had to get up at three and we had to be out by four because it's a five hour drive and we had to be there at 9am and we were.
• 59:45
  Speaker 3: We met Nash, we met CT and we met Andy, who is our head of security, mr Camden, a super awesome guy.
• 59:55
  Speaker 3: He will be on the podcast more and more as we go along.
• 59:58
  Speaker 3: Andy, thank you for everything, but he joined us down there and Andy has the connections when it comes to he's a wounded police officer and he also knows about charity and doing things and giving.
• 1:00:19
  Speaker 3: Just a great person and I look forward to him being a part of the Scotchy Bourbon Boys.
• 1:00:25
  Speaker 3: But we went to Dark Arts and then, after Dark Arts picked it actually picked up a barrel that Mother Stewards is going to put some beer in and that's going to be pretty cool.
• 1:00:38
  Speaker 3: And then we headed over to the festival.
• 1:00:41
  Speaker 3: Actually, after there, I believe, we went to Woodford Reserve and then and we also ate at the Stave Restaurant and then we went to, after the Stave Restaurant, we went to Woodford and then after Woodford we headed to Kentucky Bourbon Festival and CT and Andy headed to Glen's Creek where he picked up a barrel where Glenn wasn't supposed to be but he was there, or Dave wasn't, wasn't wasn't supposed to be there but he was there.
• 1:01:12
  Speaker 3: And I'm, you know I would have went if I knew Dave was going to be there, but they just hid that from us and then they were late getting and then we went there, dropped off all the stuff, set up the tent and we then went to, went out, we met Amse at the Frankfurt Bourbon Society headquarters and had some tastes that night and then went back to our Airbnb in.
• 1:01:44
  Speaker 3: Lawrenceburg.
• 1:01:45
  Speaker 3: And then the next morning of it we went me CT and Supernash went to Wild Turkey, while Whiskey went to Lawrenceburg and Lawrenceburg bourbon company and checked that out with Greg Healy, and you know we were all over.
• 1:02:10
  Speaker 3: Now one thing that I could say is, although I didn't cover everything, scotchy Bourbon Boys covered it fully and I've got lots of stuff to put out there and it'll be coming up real soon.
• 1:02:22
  Speaker 3: And then Bourbon on the Banks was phenomenal, spectacular.
• 1:02:26
  Speaker 3: We ended up podcasting with Stephen Fonte, then Royce Nealy and then finished up with Greg Healy from Lawrenceburg Bourbon Company.
• 1:02:36
  Speaker 3: Royce Nealy is from the Nealy Family Distillery and Stephen Fonte is the spokesperson for Limestone Branch.
• 1:02:41
  Speaker 3: All of those which you can listen to right now and then eventually you will be able to see them on YouTube.
• 1:02:50
  Speaker 3: The podcast had a lot you know, a lot of fun.
• 1:02:53
  Speaker 3: It was a, it was a blast, and the only thing I got to say is I missed out on so much of what I wanted to do, because when you're running the podcast from the festivals, you just can't do everything.
• 1:03:07
  Speaker 3: Now I was recording and doing things at the Craft Distillery Festival in Delaware and honestly, I did all that.
• 1:03:18
  Speaker 3: What I wanted to do had a lot of fun with Ann.
• 1:03:20
  Speaker 3: It was a great time and we just overall super great time at all these festivals.
• 1:03:28
  Speaker 3: Then you come home and you have all this bourbon and I have a lot to review.
• 1:03:35
  Speaker 3: And then the last thing I want to say is one of the Jay Ersmann, from co-founder of New Rift Distillery.
• 1:03:49
  Speaker 3: He tasted the barrel pick from New Rift.
• 1:03:52
  Speaker 3: We still have to get that from Stacy Pritchard.
• 1:03:55
  Speaker 3: There's definitely what we want to do is get that pick and talk about it, but I in the mail, tracy Green, shout out to you Thank you for including this gotchy bourbon boys in the media kits that you send out out of nowhere.
• 1:04:12
  Speaker 3: When we were doing the barrel pick, we saw, I believe, jay.
• 1:04:18
  Speaker 3: And then also I want to say I know he worked.
• 1:04:25
  Speaker 3: He worked at Heaven Hill and I met him and he's a friend of the Scotchy bourbon boys.
• 1:04:31
  Speaker 3: But they did a single malt and it was there in the barrel and they were showing what they were going to do.
• 1:04:38
  Speaker 3: Well, I got a sample of that coming up.
• 1:04:40
  Speaker 3: I have to thank them sending it out to me.
• 1:04:44
  Speaker 3: They want me to taste it.
• 1:04:45
  Speaker 3: I got a letter.
• 1:04:46
  Speaker 3: I'm probably going to taste it and I can't imagine not loving it, but at the same time I'm going to do the instructions and give my feedback on it.
• 1:04:56
  Speaker 3: But it's really fun doing a bourbon podcast.
• 1:04:59
  Speaker 3: And then what I want to say is I've heard a crap ton about 13th Colony and they contacted me and sent me their bourbon and rye.
• 1:05:09
  Speaker 3: I have it sitting there.
• 1:05:10
  Speaker 3: I'm going to contact them and they should be coming on.
• 1:05:14
  Speaker 3: And then there's also one last one that I haven't gotten to but I will, and this is called barrel tramps and he does finishing of single malt whiskey in peach brandy barrels and then this one is finished in a used pineapple brandy and the other one was finished in a used peach brandy.
• 1:05:43
  Speaker 3: So have those coming on?
• 1:05:45
  Speaker 3: We have that coming up and you know, I don't know about you, but I think outlook for season five is going to be fantastic.
• 1:05:54
  Speaker 3: I just hope that everybody.
• 1:05:57
  Speaker 3: All I all I would say is tell your friends about us, put it out there, let people know about the scotchy bourbon boys and what we're doing.
• 1:06:07
  Speaker 3: I mean, I think we have a unique thing we stay what would you say?
• 1:06:11
  Speaker 3: We stay true to ourselves.
• 1:06:13
  Speaker 3: If I get something I don't like, I'm not going to go out and bash it or do it, but I won't put it on the podcast.
• 1:06:20
  Speaker 3: It's just that simple.
• 1:06:21
  Speaker 3: And so we're.
• 1:06:23
  Speaker 3: We're tasting so much and drinking so much and having so many experiences.
• 1:06:28
  Speaker 3: I'm glad I could share these past three or four of you know the past month with you guys.
• 1:06:35
  Speaker 3: It's been a blast.
• 1:06:37
  Speaker 3: We love doing what we're doing and I can't wait.
• 1:06:42
  Speaker 3: It's gotten bigger than I thought it would at this time.
• 1:06:47
  Speaker 3: We're in our fifth season.
• 1:06:48
  Speaker 3: You know, after four straight right over four years now, and you know you're in your fifth season and everybody tells you actually the key to it is just stay with it, because after a while you know all the formats know you're here and once they know you're committed and you keep coming and you're here and you're getting the views and you're getting the people and you're getting.
• 1:07:09
  Speaker 3: You know that's kind of what you want to do, so all right.
• 1:07:14
  Speaker 3: So the last thing I wanted to taste on here was again, this was the Lawrence Berg bourbon company.
• 1:07:22
  Speaker 3: They were the last podcast of.
• 1:07:25
  Speaker 3: That was Greg Keely and this was okay.
• 1:07:33
  Speaker 3: Let's get that on again.
• 1:07:35
  Speaker 3: We tasted it.
• 1:07:36
  Speaker 3: What was cool about the bourbon festival is first we had Stephen Fontey on and he brought a Yellowstone distillery pick and we smoked cigars and pretty much drank the whole bottle between the six of us.
• 1:07:52
  Speaker 3: And then Royce comes on and he brings his bottle and I think we drank three quarters of his.
• 1:07:59
  Speaker 3: And then the third podcast with Greg.
• 1:08:05
  Speaker 3: I mean that's what was left.
• 1:08:08
  Speaker 3: I mean we that night we went out to dinner in a fabulous restaurant.
• 1:08:14
  Speaker 3: It had a salad bar and steaks and it was a really good meal.
• 1:08:17
  Speaker 3: We all went back to the Airbnb and CT's like I'm done.
• 1:08:24
  Speaker 3: This bottle is Kentucky straight bourbon whiskey.
• 1:08:27
  Speaker 3: It's a single barrel from the first cast, from one the number one cast.
• 1:08:35
  Speaker 3: It's barrel A two, 58, one a ABV, which would be 116.
• 1:08:43
  Speaker 3: Proof All of their stuff is a barrel strength.
• 1:08:50
  Speaker 3: It's aged four years and it's 70% corn, 21 rye and 9% malted barley.
• 1:08:56
  Speaker 3: I'm going to have that to take us out.
• 1:08:59
  Speaker 3: But listen to that podcast because Greg's podcast and then when I get that up also on video, greg's podcast was fantastic.
• 1:09:09
  Speaker 3: Also, I think I I know I shouldn't have smoked two cigars.
• 1:09:14
  Speaker 3: I smoked one with Greg and I smoked one with Steven and definitely the next day I was like what's going on?
• 1:09:24
  Speaker 3: One once.
• 1:09:26
  Speaker 3: I'm a one cigar once a month kind of guy and I'm starting to appreciate really, really good cigars, that's for sure.
• 1:09:34
  Speaker 3: So, anyways, all right, everybody Cheers.
• 1:09:37
  Speaker 3: Remember where the scotchy bourbon boys you could find us on all the major podcasts.
• 1:09:44
  Speaker 3: Make sure that you like, listen, subscribe, leave good feedback and make sure that we're.
• 1:09:55
  Speaker 3: No matter where you listen, you give us that feedback and from there remember everybody.
• 1:10:03
  Speaker 3: Good bourbon equals good times and good friends.
• 1:10:08
  Speaker 3: Make sure you drink responsibly.
• 1:10:11
  Speaker 3: No drinking drive, but live your life dangerously.
• 1:10:15
  Speaker 3: Will Steve O's going to take us out?
• 1:10:53
  Speaker 4: I'm obviously sure you'll know, itrement has a sense of relationship.