Latest / The Scotchy Bourbon Boys / Savoring the Art of Irish Whiskey with BUA creators Martin Kennedy and Pat Byrnes : A Tasting Journey through Craft and Tradition

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Savoring the Art of Irish Whiskey with BUA creators Martin Kennedy and Pat Byrnes : A Tasting Journey through Craft and Tradition · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 1:39
  Speaker 2: I was blown to discovery last night.
• 1:45
  Speaker 3: Were these all the kids age.
• 1:58
  Speaker 3: 그래서 an Kirchbett what's your own song?
• 2:48
  Speaker 5: Oh right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:53
  Speaker 5: Today it's a early in the morning.
• 2:55
  Speaker 5: We are at Burns Pub in Columbus.
• 3:00
  Speaker 5: Ohio we have Martin Kennedy and Pat Burns, owners and operators of Guwah Irish Whiskey, and excited to have you here, guys.
• 3:13
  Speaker 5: It's awesome.
• 3:14
  Speaker 5: We also have CT and Jamie back there checking out the podcast.
• 3:24
  Speaker 5: You know everything and Stacey is here joining us today.
• 3:29
  Speaker 2: I'm all the way from Grove City, grove City, grove Port.
• 3:37
  Speaker 5: Grove City.
• 3:38
  Speaker 5: But we're doing this because OHLQ Ohio Liquor is in the middle of their premiere.
• 3:49
  Speaker 5: We've gone Irish, so Should you event, and today we are going to be over at Chateau Wine and Spirits in Dublin and so we're doing this pre-podcast.
• 4:02
  Speaker 5: But Ann Demick, martin told me all about you.
• 4:08
  Speaker 5: She said you know you guys are, you know, you're not just a bourbon podcast.
• 4:14
  Speaker 5: So you guys got to meet Martin.
• 4:15
  Speaker 5: This is in her phone.
• 4:17
  Speaker 4: She's a few things to tell you about Ann Demick.
• 4:19
  Speaker 5: She said in my phone, it's Martin tell him or do?
• 4:27
  Speaker 4: Ann is still comparing me to Demick in my phone as well.
• 4:32
  Speaker 5: So yeah, so you guys met early on when she, you know, and then she went to Watershed she's in the area and you guys and she said it's always been great, but we had to get down there and meet you guys.
• 4:44
  Speaker 5: So this has been a little bit in the making.
• 4:46
  Speaker 5: I mean, I always find how we contacted each other last year, I think, and you were in Ireland and we're trying to work some stuff up and it didn't work out, but it seems like it was only like yesterday.
• 4:58
  Speaker 5: The time goes so fast these days and how you go about doing it, especially you guys, because you're also aging some bourbon too.
• 5:06
  Speaker 5: So you hope you know when you whiskey, whiskey, sorry some.
• 5:12
  Speaker 5: Irish whiskey.
• 5:12
  Speaker 5: I'm sorry, that's my aging that over there and you've got the whole line here this morning and I'm kind of excited.
• 5:19
  Speaker 5: We started off a little bit on Facebook live.
• 5:22
  Speaker 5: We're still Facebook live.
• 5:23
  Speaker 5: Anybody were monitoring the comments, but if you see, you know, talk about the first.
• 5:29
  Speaker 5: This is what you put out first.
• 5:30
  Speaker 5: Now, what batch are you guys on for?
• 5:33
  Speaker 4: This is this.
• 5:34
  Speaker 4: Is this one that we're drinking?
• 5:35
  Speaker 4: That's two.
• 5:42
  Speaker 4: That's two.
• 5:44
  Speaker 4: We have a Y002.
• 5:45
  Speaker 4: That's secret.
• 5:46
  Speaker 4: Y002 is that?
• 5:48
  Speaker 4: So we were in a bar in Dublin.
• 5:49
  Speaker 4: We're trying to figure out myself, pat's wife Malnally.
• 5:53
  Speaker 4: We're in a bar in Dublin and we're trying to figure out why we'd sing with batches while we're making the story.
• 6:02
  Speaker 6: And well, it was how are we going to, how are we going to make this, designate the batches?
• 6:07
  Speaker 6: And it was my wife that came up with all the ones that go to the United States.
• 6:13
  Speaker 6: We can go, we're going to make it like a game, play, joke it was a Yanks and mix Went to the States with the Yanks and the ones that stayed in Maryland were the mix.
• 6:27
  Speaker 4: So this is Yankee bottle number two, that's.
• 6:29
  Speaker 4: Yankee Yanks two, and everybody drinking them over in Ireland is drinking mix, whatever they're drinking.
• 6:37
  Speaker 2: So it's a small batch.
• 6:38
  Speaker 2: Yeah, there are.
• 6:39
  Speaker 4: Yeah, we're definitely very much a small batch whiskey, you know.
• 6:42
  Speaker 4: Yeah, every batch is going to have its nuances, its own eccentricities.
• 6:46
  Speaker 2: This bottle has been available in Ohio for how long now?
• 6:50
  Speaker 2: Four years.
• 6:52
  Speaker 6: Came in right before a pandemic.
• 6:54
  Speaker 6: Some people say, we brought it.
• 6:58
  Speaker 2: Yeah, so it's been available, but what's coming is what's getting released this weekend.
• 7:03
  Speaker 4: Yeah, the OHOQ.
• 7:04
  Speaker 4: All of a sudden, the brand is multiplied by five.
• 7:06
  Speaker 4: Yeah, yeah, we have all of a sudden.
• 7:11
  Speaker 4: So what we have summarized of what we have is we have an exclusive or more exclusive offerings for exclusively for OHOQ, single barrel picks.
• 7:23
  Speaker 4: We have a single grain and we have a single malt, finished with White Mask hotel, and we have two different versions of.
• 7:31
  Speaker 4: Tony podcast finish, so yeah seven year old single malt.
• 7:38
  Speaker 5: Wow, nice.
• 7:39
  Speaker 5: So you were talking to me yesterday about the Bourbon Lovers single malt that you had.
• 7:45
  Speaker 4: We have a Bourbon Lovers single grain.
• 7:47
  Speaker 4: So this one, the one that we're drinking there currently, is the original yeah, the single grain that we have here.
• 7:54
  Speaker 4: So it's mostly corn mashbill.
• 7:55
  Speaker 4: So some bourbon lovers are going to like that sweetness that it brings with mostly corn mashbill.
• 8:00
  Speaker 4: But it's aged across two different barrel types.
• 8:03
  Speaker 4: So it's aged across a freshly charred barrel, which brings what you expect.
• 8:07
  Speaker 4: With that there's lots of toffee caramel notes, which you'd expect from a fresh char cast.
• 8:12
  Speaker 4: But also it's aged across an Imperial Irish scout barrel, which brings a huge amount of, like roasty chocolatey notes.
• 8:19
  Speaker 4: There's a bit of greenness in there as well.
• 8:21
  Speaker 4: It's a brilliant mix of Irish and American influences all in one bottle.
• 8:26
  Speaker 5: Yeah, a scout barrel, which that in itself, you brought all the different alcohols involved to get that.
• 8:34
  Speaker 5: I'm excited about that one.
• 8:35
  Speaker 5: So, yeah, let's go in order, but this one you're.
• 8:40
  Speaker 5: So a lot of times when you're drinking bourbon you get this palate shock.
• 8:44
  Speaker 5: So Irish whiskey on a standard, that's not.
• 8:48
  Speaker 5: It's not a palate shock, it is basically you drink it, it's good, it tastes good, it's very easy to drink.
• 8:55
  Speaker 5: It's easy to drink and that's one thing that I've always found for myself.
• 8:58
  Speaker 5: That's dangerous when it's really easy, especially if you're doing something like I, like the fantasy baseball draft or whatever.
• 9:07
  Speaker 5: That takes three, four hours and you're just all of a sudden you look at the bottle and it's three quarters gone and you're picking people.
• 9:15
  Speaker 4: You don't want to pick and you know what's going to happen in an hour.
• 9:17
  Speaker 5: Yeah, you're picking people you don't want to pick, or you just like them because you know that, you know they look good, but they have no idea, you know kind of thing.
• 9:25
  Speaker 5: So, yeah, that's the one thing and honestly, this is very right up there with anything.
• 9:31
  Speaker 4: Yeah that's our original triple stales, non-chill filter, no added color, and you're going to notice it is a little bit lighter in coloring the much you're expecting to see a whiskey on a shelf.
• 9:40
  Speaker 4: That's because we don't add coloring to our whiskey.
• 9:42
  Speaker 4: That's the way whiskey is supposed to look like when it's 40%.
• 9:46
  Speaker 4: So 80 proof you're going to cross five different barrel types, but it's just a.
• 9:53
  Speaker 5: But on that one, the five different barrel types that was matured in or you use to the blend right, that's right, but they're used barrels, right, and that's one thing that I've always found that used barrels, the more you get into drinking whiskey.
• 10:07
  Speaker 5: When someone's using used barrels, there's a softness or not.
• 10:13
  Speaker 5: It cuts down that really harsh spice or heat.
• 10:16
  Speaker 5: You know what I mean.
• 10:17
  Speaker 5: Now, right, because of the fact that it's not pulling out all the flavors.
• 10:22
  Speaker 5: But you know, then there's no rule that in the end you couldn't.
• 10:25
  Speaker 5: You can use a charred, brand new one and add in some of that if you want to.
• 10:30
  Speaker 5: You know what I mean.
• 10:31
  Speaker 5: That's some of the nice things and that's one of the things I think that's going to happen here.
• 10:35
  Speaker 5: This states you're going to have more American whiskey, more the Irish whiskey where they use those used barrels because of the fact that you can soften or blend those flavors so that you can.
• 10:47
  Speaker 5: You know, a lot of times if it's so spicy you lose the flavor, right, and this, this allows you to get some nuances and subtle things in there.
• 10:55
  Speaker 4: It's a great thing about Irish whiskey is that we are allowed to have so many.
• 10:58
  Speaker 4: We are allowed to use barrels that have been used for something else before, have so many different influences, like a like a Tony Port influence on the whiskey, or like a.
• 11:08
  Speaker 4: It's.
• 11:08
  Speaker 4: The only rules for Irish whiskey are it has three years old for start, made obviously in Ireland, so still from a wash of made with brains, and it doesn't have to be triple the still.
• 11:22
  Speaker 4: That's a myth out there that it needs to be triple the still doesn't need to be stilled.
• 11:25
  Speaker 4: And it has to be at least 40% and matured on the island of Ireland for three years and matured in wood three the rule that so we're allowed to have so many different influences.
• 11:36
  Speaker 5: So now, technically, I don't think you guys are doing this yet, but you could bring the barrels back here, or you could bring it and you could still after three years.
• 11:44
  Speaker 5: It can then be put in and you could do stuff here too, right?
• 11:47
  Speaker 4: But if we matured a day outside of Ireland and it's no longer Irish whiskey?
• 11:52
  Speaker 5: Oh, okay, so it's at least three years, but you can't then so it's bottled in.
• 11:57
  Speaker 4: It has to be bottled in.
• 11:57
  Speaker 4: It's not wide open after three years, yeah as long as it doesn't mature outside of Ireland.
• 12:02
  Speaker 4: Yeah, you could technically put it in, say you could put it in a big container as long as it's not maturing in wood, okay, you could put you could bottle it in the US, put it in a container ship in the US and bottle it over here.
• 13:02
  Speaker 4: But you don't do that with water bottling.
• 13:05
  Speaker 5: Well, that makes sense because of independent bottling and independent bottlers are there.
• 13:09
  Speaker 5: I mean, that's what they do, right?
• 13:11
  Speaker 5: I?
• 13:11
  Speaker 5: Mean it's here they exist, but it would be, the cost would be, I think, right, yeah it's cheap.
• 13:16
  Speaker 6: Yeah, works better with the.
• 13:18
  Speaker 6: You know taxes and customs and everything too.
• 13:21
  Speaker 6: Working with individual bottles instead of a container, and then they don't accidentally right here right now there's rules for shipping bottled whiskey Right there's rules for shipping bottled whiskey from Ireland.
• 13:36
  Speaker 5: It all is set up, but if you bring over it and then you start bottling it here, then you're just mixing all the rules.
• 13:43
  Speaker 4: Alright, yeah, let's go.
• 13:47
  Speaker 4: Urban lovers do it.
• 13:51
  Speaker 5: Okay.
• 13:52
  Speaker 5: So how did you come up with the name?
• 13:53
  Speaker 5: Is it just everybody?
• 13:54
  Speaker 5: Every time they drank it, Just yell, do up Right.
• 13:58
  Speaker 5: And did you have a bell to ring to?
• 14:03
  Speaker 4: Is the Irish word for win or victory.
• 14:05
  Speaker 4: Yeah, where we're going with that is we are very much the underdogs, we're the small guys, we're that's a uniquely it's a very Irish sentiment to is being the small guys, being the underdogs.
• 14:16
  Speaker 4: We didn't really want to call it after saying old Irish place name, like Kennedy's Irish whiskey or Burns Irish whiskey.
• 14:22
  Speaker 4: It's not really something that's relatable unless you're a Kennedy or a burn, like really, at the end of the day, who gets a shit.
• 14:27
  Speaker 4: But we didn't really want to call it after an old Irish place name either.
• 14:31
  Speaker 4: Again, that's not really something that's relatable.
• 14:33
  Speaker 4: But everybody can relate to that underdog sentiment because everybody's an underdog in some shape or form.
• 14:38
  Speaker 4: Everybody's working on something or fighting for something or better themselves in some way, and that's where we're going with the hair in the tortoise on the front of the bottle.
• 14:45
  Speaker 4: It's up to favor.
• 14:46
  Speaker 4: So slow and steady win.
• 14:48
  Speaker 4: Yeah, so steady, wins the race, win slow.
• 14:52
  Speaker 5: I mean, when you're talking about whiskey, you don't, you just have to make, you got to make it.
• 14:57
  Speaker 5: So you make some money that's winning you know what I mean.
• 15:00
  Speaker 1: You don't have to.
• 15:02
  Speaker 5: That's one thing that a lot of the you know I not I mean all the craft distillers understand.
• 15:08
  Speaker 5: You know, or the or the blenders, and you know that's one thing.
• 15:12
  Speaker 5: That's blending or coming up with brands that are purchased and then they buy the barrels and then you blend.
• 15:20
  Speaker 5: You know that type of thing is kind of new to the whiskey market.
• 15:24
  Speaker 5: You know it's really taken off in the last three, four years for all these different brands popping up.
• 15:30
  Speaker 4: That's a great tradition on the Irish too.
• 15:32
  Speaker 5: Yes but, that's not in Ireland and Scotland.
• 15:35
  Speaker 5: This is something that's probably been being done.
• 15:37
  Speaker 5: They've already evolved to it.
• 15:38
  Speaker 5: Yeah, I mean, Johnny Walker, it's just like it was a grocery store blend that eventually became.
• 15:47
  Speaker 5: You know what it is today, and they and you know buying.
• 15:50
  Speaker 5: Now, do you guys?
• 15:51
  Speaker 5: Are you pot?
• 15:53
  Speaker 5: It's pot distill, right, and so yeah, all the malls will be.
• 15:57
  Speaker 4: Yeah, they're matured in the past.
• 16:00
  Speaker 4: Or distill the impossible.
• 16:01
  Speaker 5: So the lot of people don't understand what single malt or single, this one is a single grain.
• 16:09
  Speaker 5: What did you know give them?
• 16:12
  Speaker 5: What differs between that?
• 16:14
  Speaker 5: Because it doesn't even come close to what everybody thinks it gets you know?
• 16:17
  Speaker 5: Good question so single grain.
• 16:19
  Speaker 4: Basically the single and single grain means it has to come from a single distillery.
• 16:22
  Speaker 4: That's really all.
• 16:24
  Speaker 4: The single means grain means it's grain whiskey.
• 16:28
  Speaker 4: So it's really not doesn't have to be a specific grain.
• 16:31
  Speaker 4: It can be a combination of different grains.
• 16:33
  Speaker 4: That's what grain whiskey needs.
• 16:34
  Speaker 4: That's, more often than not, is still in column stills but can be still in a pot still.
• 16:42
  Speaker 4: It's open to a lot of it's open to a lot of influences there on how we make grain whiskey.
• 16:47
  Speaker 4: But malt whiskey has to be 100% malted barley.
• 16:52
  Speaker 4: It can't be any.
• 16:54
  Speaker 4: It can't be any unmalted barley.
• 16:55
  Speaker 4: It has to be 100% malted barley that is from a single distillery, yeah, and that's.
• 17:03
  Speaker 5: That's funny, because here in the States you don't think of when you talk about single, you're talking about, okay, one or whatever.
• 17:11
  Speaker 5: But the reason why that had to happen is because there were so many people blending when you do the blends.
• 17:18
  Speaker 5: So by saying single, you're saying this is not a blend of multiple distilleries, because it still hasn't happened too often that somebody's blending barrels from everywhere, yeah, and that there are a couple of people doing it for the whiskey here, but not many.
• 17:37
  Speaker 4: Yeah Right, like we like, for example, say, with those molds we've used two different barrel types for each of them.
• 17:42
  Speaker 4: So we've used it's matured in X bourbon first and then transferred into an X Tony quarter and X white muscatel cast.
• 17:51
  Speaker 4: That's not a blend.
• 17:52
  Speaker 4: You know that just because it's used two different barrel types doesn't mean it's blend.
• 17:56
  Speaker 4: The blend is a whole different.
• 17:57
  Speaker 4: Other blend is a mix of two different types of whiskeys?
• 18:02
  Speaker 2: Yeah, but in Irish whiskey you see a lot of multiple barrels.
• 18:07
  Speaker 2: I mean there's brands that have mixed it into three, four different barrels.
• 18:12
  Speaker 6: Well, you're reaching out with five, but it works, yeah, you find what you know.
• 18:21
  Speaker 6: Yeah, pick up a lot of different flavor notes and just adding all that in with like Sure, because you could be getting a barrel if you're getting a barrel for the steaks.
• 18:28
  Speaker 2: It could be a wild turkey barrel or a buffalo trace barrel.
• 18:31
  Speaker 2: They're all going to have different nuances to them.
• 18:35
  Speaker 5: So this is a single grain that we're tracing right.
• 18:37
  Speaker 5: Was that column still, or was it still?
• 18:39
  Speaker 5: Okay, so it is.
• 18:40
  Speaker 4: So 61% ABV too.
• 18:43
  Speaker 4: So 22 proof, and on how many?
• 18:46
  Speaker 2: how much.
• 18:47
  Speaker 6: So that's the thing is, how many?
• 18:48
  Speaker 2: people have ranked higher proof Irish whiskey because, okay, Stacey we know you, but the general public you don't see high proof Irish whiskey, I mean most of it is to say 80% ABV and maybe 90, 92.
• 19:06
  Speaker 5: Well, no, most, I mean, for the standard has always been 80 proof.
• 19:10
  Speaker 5: Yeah, it was Scotch and Irish whiskey.
• 19:12
  Speaker 5: That was just the most economical radio.
• 19:14
  Speaker 5: Well, and it was.
• 19:15
  Speaker 5: It's economical, the standard.
• 19:18
  Speaker 5: But you know this, a lot of the higher proofs now is in response to what bourbon did.
• 19:24
  Speaker 5: When they started doing, you know, nobody ever thought everybody was going to be drinking straight barrel proof bourbon.
• 19:30
  Speaker 5: And even the guys who invented it they thought well, you can.
• 19:34
  Speaker 5: Now, you can just take it down yourself, you can put it on ice.
• 19:37
  Speaker 5: I mean, there's there's people now that if you pour a barrel strength of bourbon or Irish on ice, they yell at you like like, wait that, but that's what it was created for in the first place.
• 19:48
  Speaker 5: Nope, no, you have to drink it straight.
• 19:51
  Speaker 5: You know my, my teeth spuds are burned off and the only way I can taste anything is the taste of barrel proof.
• 19:58
  Speaker 2: But Martin's right like if people watching this are going out today or this next week and they're looking for things.
• 20:04
  Speaker 2: If you're a bourbon lover, which a lot of people that watch this art, this is a great blend into that that that area, because drinks very similar to a bourbon get a little bit of heat, man, the flavors are insane and I actually think it plays better with the Irish stout, that imperial stout, than what a lot of bourbons do is.
• 20:29
  Speaker 2: Sometimes, with a bourbon, those stouts, I get a little funky.
• 20:33
  Speaker 2: Yeah, I don't know what it is, but the beer kind of takes over sometimes.
• 20:38
  Speaker 2: It's not this, this works, yeah really that chocolate and talking note that we talked about.
• 20:43
  Speaker 5: Yeah, and it's got a warmth in it that you don't normally get that it's got a hug.
• 20:51
  Speaker 2: It's got an Irish hug.
• 20:52
  Speaker 5: Yeah, and I haven't had many Irish hugs from whiskey.
• 21:02
  Speaker 4: Yeah, it was often so.
• 21:04
  Speaker 4: That's the shout out to that Rory.
• 21:07
  Speaker 4: That's a other bank one and blend in company up in Donegal in Ireland and Declan runs that.
• 21:13
  Speaker 4: He's a mad professor.
• 21:15
  Speaker 4: Rory basically, and they didn't offer a few barrels that we weren't using anymore and no catch to which he wants with these, and he was.
• 21:24
  Speaker 4: He was emptying a few barrels of these in this imperial stout and I went up and had a taste and I said, declan, I have to have these.
• 21:33
  Speaker 4: So put those, put those barrels in the back of my van, emptied them that morning with Declan and went to the distillery, filled them that evening and yeah, here we have something in the glass.
• 21:45
  Speaker 5: Yeah, it tastes like the best beer I ever fucking taste, that's what it?
• 21:49
  Speaker 5: Tastes like I mean God, it's like you can taste that stout in there and it's like you know, I, like I said, I love a Guinness or I love, you know, stouts and that type of thing, but this is this takes it to a whole new period you could figure out how to put it's a big 14% or it had a nice little, you know, head on it right there.
• 22:12
  Speaker 4: You got something there.
• 22:14
  Speaker 4: Yeah, this was a big boy Ordinary.
• 22:18
  Speaker 4: Yeah, no, we're incredibly happy with this.
• 22:21
  Speaker 4: You should be.
• 22:23
  Speaker 5: I mean anybody who comes into here.
• 22:26
  Speaker 5: This is what you should be drinking.
• 22:28
  Speaker 1: This is a family of best of both worlds, right.
• 22:34
  Speaker 5: I said just about it, yeah, it's like.
• 22:35
  Speaker 5: Yeah, that looks like whiskey.
• 22:37
  Speaker 5: I'm like nope, it's a stout.
• 22:40
  Speaker 4: Could you float again?
• 22:41
  Speaker 2: Let's try we got a second to our foreign this way.
• 22:45
  Speaker 5: You can.
• 22:45
  Speaker 5: You can do a look like it's a black and tan right, you just do your whiskey version?
• 22:50
  Speaker 5: Will it separate?
• 22:50
  Speaker 5: Can you get into separate?
• 22:53
  Speaker 6: I would be interested.
• 22:53
  Speaker 6: I'm going to try that.
• 22:56
  Speaker 5: Wait, maybe today, before we leave, turn a little.
• 22:59
  Speaker 2: Guinness on top of there.
• 23:02
  Speaker 3: That would be awesome.
• 23:02
  Speaker 3: I mean that's, that's, I don't know what the density of the whiskey is.
• 23:07
  Speaker 5: But but I mean talk about having your chaser right in your beer.
• 23:11
  Speaker 2: Right.
• 23:13
  Speaker 4: That sounds like a better.
• 23:14
  Speaker 2: Irish car bomb than any of the other ones I've ever tried.
• 23:19
  Speaker 3: All right.
• 23:22
  Speaker 2: That's delicious, all right.
• 23:26
  Speaker 4: What are you going to next?
• 23:27
  Speaker 4: Let's do that's next to our, let's try to bite off the tail.
• 23:30
  Speaker 4: That's beautiful.
• 23:33
  Speaker 4: That's our single brain with this one.
• 23:35
  Speaker 4: So we're moving into a whole different category there.
• 23:38
  Speaker 5: So I have a question for you guys, since you guys have your own whiskey brand.
• 23:44
  Speaker 5: I always find that there's a like that's definitely a zipper, you know that, that.
• 23:50
  Speaker 5: That that that proof.
• 23:52
  Speaker 5: But when you go to that next, you find that sipping and drinking like.
• 24:00
  Speaker 5: For instance.
• 24:01
  Speaker 5: I sometimes feel that there's certain whiskies you have to drink, where you take a mouthful like you actually drink it, opposed to putting a little bit and kind of analyzing it and sipping it.
• 24:12
  Speaker 5: Do you agree with that?
• 24:13
  Speaker 5: I mean just that one, I I mean, that's how I pretty much grew up drinking Irish whiskey, was shooting.
• 24:21
  Speaker 6: It was just shots.
• 24:22
  Speaker 6: And I was trying to encourage one person one time that you know, take a little sip of this and let it sit in your mouth for a little minute and taste it.
• 24:36
  Speaker 6: He goes ah, I'm sticking to a big brand, a really big one, and without saying Jameson's name.
• 24:52
  Speaker 6: That's awesome.
• 24:57
  Speaker 6: But his argument was because I'm still gonna drink Jameson, because when I'm drinking whiskey I feel like I should be punished.
• 25:07
  Speaker 5: That must be what the Daniels do.
• 25:09
  Speaker 5: You just do exactly what he wants.
• 25:13
  Speaker 5: It's your.
• 25:14
  Speaker 5: Look at her punishment.
• 25:15
  Speaker 5: Yeah, drink Jameson and shoot it, no but.
• 25:19
  Speaker 5: But.
• 25:20
  Speaker 5: But, like you said, like with that one, the last part of it to get a full mouthful and do it.
• 25:26
  Speaker 5: It even it changed.
• 25:27
  Speaker 5: It needed to be tasted that way along with sipping it.
• 25:31
  Speaker 5: And that's one one thing I love about certain whiskies like it can be either or you know it's, either sit back, you know, be mellow, but it'll also do the trick when you want to get drunk fast you know, Unlike this morning, where we all don't want to get drunk fast, but you know what it's because we know what's coming today?
• 25:51
  Speaker 2: Yeah, this is like you said.
• 25:53
  Speaker 2: This is a complete.
• 25:54
  Speaker 5: I smell 360.
• 25:55
  Speaker 5: So what's the?
• 25:56
  Speaker 5: What is this one?
• 25:57
  Speaker 5: So what?
• 25:58
  Speaker 4: we're drinking now is single malt, so this is 100% malt malted barley mash, built and matured for the first three years.
• 26:06
  Speaker 4: By the way, it's 50% 58%, so 116 proof.
• 26:11
  Speaker 5: So we went down a little bit, we did yeah.
• 26:15
  Speaker 4: So triple estilled, non-chill, filtered, no added colorants.
• 26:19
  Speaker 4: It's all natural coloring in there that you see.
• 26:21
  Speaker 4: It's matured for the first three years in an ex bourbon barrel and then for the last four years in an ex white muscatel barrel.
• 26:28
  Speaker 5: So what is white muscatel?
• 26:30
  Speaker 5: Just a version of France.
• 26:32
  Speaker 2: It's a fortified wine, and it's comes from Spain, spain okay, because, like I'm not, you know, not as happy as I am, but that's why that wine notes it's a fortified wine and it's a white wine, and it's a white wine and it's got a high.
• 26:43
  Speaker 4: Yeah, it is a high.
• 26:44
  Speaker 4: It is a white wine.
• 26:45
  Speaker 4: It's got a high residual sugar content too, so that's going to add a lot of body to the whiskey too, that high residual sugar content in the barrel.
• 26:53
  Speaker 5: It's like drinking wine, though it's 116 proof.
• 26:56
  Speaker 5: It tastes right.
• 26:57
  Speaker 5: It's like it does not have.
• 26:58
  Speaker 5: Is that taste?
• 26:59
  Speaker 5: 116 proof no what the fuck?
• 27:04
  Speaker 2: That's really.
• 27:05
  Speaker 4: no, that's not what this was given for the first two years of that finishing maturation.
• 27:09
  Speaker 4: It was given exactly what we expected.
• 27:11
  Speaker 4: So it was given like honey, lighter sugar fruits, lemon pears, a bit of citrus on there, a bit of pears, yeah.
• 27:19
  Speaker 4: But then what it started to give them for the final two years of that finishing maturation, for the final seven, final two of the seven years, started giving like marshmallow toast of marshmallow, a little bit of like cotton candy we call it candy floss, like home with cotton candy, a little bit of like creme brulee on there too.
• 27:37
  Speaker 4: This one has been a revelation for us.
• 27:41
  Speaker 4: When you watch it progress.
• 27:44
  Speaker 2: Yeah, like drink it and you're like, wow, that's really good.
• 27:47
  Speaker 2: What's it going to do?
• 27:48
  Speaker 5: So that's awesome.
• 27:48
  Speaker 5: I mean, you started out with being a rep for Teller Mordew and everything and kind of that's where you earned your understanding and everything.
• 27:57
  Speaker 5: And now you obviously before owning the bar, were you in the whiskey industry at all, or is?
• 28:04
  Speaker 5: No, I worked for two women's works.
• 28:09
  Speaker 6: My wife loved you already.
• 28:10
  Speaker 5: That was her favorite.
• 28:11
  Speaker 5: So, like you said, when I because we talked to a lot of Freddie know making little book and you know you talk about things when you blend different barrels, I mean it's amazing if you take one barrel and you mix it with another barrel that you come up with flavors that weren't neither barrel and that's something that's surprising.
• 28:35
  Speaker 5: But you know, then you got to be to the marketable skill where you know there's everybody I don't care what you do, someone's going to like whiskey one way or another.
• 28:47
  Speaker 5: If you've got good pot still, or good column still produced whiskey, that doesn't have problems.
• 28:52
  Speaker 5: There's a, there's a palette for everybody.
• 28:55
  Speaker 5: But there's bigger, bigger, giant groups of palettes that you're trying to get into where everybody likes it but you know that's another aspect of the whole market is people are looking for, not just looking for, jameson anymore.
• 29:10
  Speaker 5: They're looking for the little nuances because they were ever and I experienced this as an artist in commercial art my dad was a commercial artist, a re toucher.
• 29:20
  Speaker 5: He airbrushed on photographs.
• 29:22
  Speaker 5: He taught me how to do it and then we went into computer art and then when we, when we got on the computer, you were able to do everything and anything and you could make it look real right.
• 29:33
  Speaker 5: But there came a point where, okay, we've accomplished it, now what are we going to do?
• 29:39
  Speaker 5: And then lifestyle kicked in families having fun and just photographs of making it look good, right, and I think that's the same thing that happened in the whiskey industry forever.
• 29:48
  Speaker 5: Consistency was the hardest thing to do to put that same flavor throughout history into that barrel, into that bottle, that every day drinker, which is like 90% of the whole whiskey market.
• 30:02
  Speaker 5: Where they want to go there, they want their same thing.
• 30:05
  Speaker 5: But now it's probably only 82% 8% of come over where they want changes.
• 30:13
  Speaker 5: And when you talk about the whiskey market, if 8% is a huge amount of switch, right, and that's where you guys are fitting in, because this is delicious and Martin, you said it and Stacy probably agrees with this.
• 30:24
  Speaker 2: The way that that changes, you said it changed in the barrel over the time and when it's changing every drink.
• 30:29
  Speaker 2: I did not get the marshmallow sweetness till almost the third sip of it and first citrus hit me more, the, the pair of the citrus, and then it started changing like yeah, which I always find awesome, and bourbon.
• 30:44
  Speaker 2: Like people talk about good bottles, what's your favorite bottle and you can't really tell them.
• 30:50
  Speaker 2: But I like change.
• 30:51
  Speaker 2: I don't want it to stay here, I want it to kind of have a little fluctuation, and this would have been super like this as well.
• 30:58
  Speaker 4: It's nice to put it in your hand and see what the warmth of your hand will do with whiskey as well.
• 31:03
  Speaker 5: That's interesting and it goes right against what the Glen Caron's designed to do.
• 31:07
  Speaker 5: It gives you the little holder here, so you don't change the flavor.
• 31:10
  Speaker 5: But if you want to grab it, you can change it right, exactly, yeah, and people talk about putting ice on on.
• 31:17
  Speaker 5: I mean, there's times when I'm just not into you.
• 31:20
  Speaker 5: I don't, I don't want it, I don't want to sit there and analyze, I don't want to sit there and whatever, and I don't want, like so much richness.
• 31:29
  Speaker 5: So I'll just take a bunch of crushed ice, put it over the top and it's refreshing.
• 31:33
  Speaker 5: So you know, everybody always talks about how you, how you've got a drink and how you like it.
• 31:38
  Speaker 5: Right, but I mean, if you find one of these livers, on the webpage send them everyday.
• 31:44
  Speaker 5: That's your favorite?
• 31:44
  Speaker 3: Which one?
• 31:45
  Speaker 5: This one, this is your favorite oh, it, it, it, but I get.
• 31:49
  Speaker 2: but it's also you said you said uh marshmallow and then cotton candy.
• 31:54
  Speaker 4: But I get.
• 31:55
  Speaker 5: I'm gonna call this burnt cotton candy and I love, I love burnt things.
• 32:00
  Speaker 5: So yeah, I guess my wife will love that.
• 32:06
  Speaker 4: I'm gonna eat that taste and go later on.
• 32:08
  Speaker 3: Yeah it tastes like burnt, like they just took it a little bit.
• 32:10
  Speaker 5: Yeah, it's so good, it's chunks and you just chew them, and then you break off your wisdom tooth.
• 32:30
  Speaker 6: You were talking about art earlier and then, and that's what I've been, especially after these new ones came out.
• 32:37
  Speaker 6: I just, I just refer to Martin as a as a whiskey artist now.
• 32:44
  Speaker 5: So do you guys go over?
• 32:46
  Speaker 5: Is this your reason to keep going to Ireland, back to Ireland?
• 32:49
  Speaker 4: Cause you're always tasting the barrels.
• 32:50
  Speaker 4: You can always find a reason.
• 32:51
  Speaker 5: Right, right, right, but this is this is a reason for your wives.
• 32:55
  Speaker 4: Are you married?
• 32:56
  Speaker 4: No, no, but you're married.
• 32:57
  Speaker 5: This is a reason to go over there.
• 32:58
  Speaker 5: I gotta really go because we need to taste the whiskies and she's obviously want to come Sure.
• 33:04
  Speaker 6: Do you have family?
• 33:05
  Speaker 5: there.
• 33:12
  Speaker 4: No, I really don't Okay, no.
• 33:14
  Speaker 5: So if we plan a trip for the Scotchie bourbon boys to go to Ireland I've been thinking about this for a while Would you head it up?
• 33:23
  Speaker 5: Hell yeah, oh boy, it's already in the bag, look at where we're going, the pours are increasing.
• 33:39
  Speaker 5: I don't even know if breakfast for this is good.
• 33:42
  Speaker 3: I parked myself right here so I could eat the bar.
• 33:50
  Speaker 5: I'm like where's the so, so bad?
• 33:52
  Speaker 5: She poured this and I'm like where's the dump barrel?
• 33:55
  Speaker 3: Oh geez.
• 33:58
  Speaker 4: Oh, that smells delicious.
• 34:00
  Speaker 4: So this is our Tony pork batch one.
• 34:02
  Speaker 5: We have two batches of this Tons of chocolate on the nose.
• 34:05
  Speaker 5: Yeah, like, like, so this one.
• 34:09
  Speaker 4: What's good about this one?
• 34:10
  Speaker 4: So this is one item that is out there with in liquor stores from tomorrow or from today.
• 34:16
  Speaker 4: This is two different versions of the same exact same barrel, except first bill and the second fill.
• 34:25
  Speaker 4: So they're like the single malt, the Tony or the white muscatel single malt.
• 34:30
  Speaker 4: They're both triple the still non chill filters, no added coloring, seven years matured.
• 34:34
  Speaker 4: This one that we're drinking is a first fill and the second one will drink is a second fill.
• 34:39
  Speaker 4: So basically we had used that barrel before the second fill.
• 34:43
  Speaker 4: We used the barrel before and then fill it back again.
• 34:45
  Speaker 2: The first one is so dark, exactly.
• 34:47
  Speaker 4: Colors, colors so different, yeah, so different.
• 34:50
  Speaker 4: It's a.
• 34:50
  Speaker 4: It's fresh off the vineyard of fresh west, so Tony pork barrel.
• 34:54
  Speaker 4: So Tony pork is a matured for 12 years.
• 34:56
  Speaker 5: So a Tony pork.
• 34:58
  Speaker 5: Tell everybody what kind of wine that is.
• 35:01
  Speaker 4: That's another fortified wine, except it comes from Portugal.
• 35:04
  Speaker 4: The Tony pork needs to be 12 years in the barrel, so that barrel has been.
• 35:10
  Speaker 5: So the Tony ports going in?
• 35:12
  Speaker 5: What kind of barrel?
• 35:13
  Speaker 5: A bourbon barrel right.
• 35:14
  Speaker 4: No Tony ports going in, no Tony ports going in a fresh wood barrel.
• 35:18
  Speaker 4: Okay so it's a fresh wood barrel.
• 35:20
  Speaker 4: Okay, 12 years, what is what?
• 35:22
  Speaker 5: No, that's not a charred fresh wood barrel, it's just that, because wine goes into just version oak barrels.
• 35:29
  Speaker 4: Right, correct, okay, yeah, what's really cool about this one is is the two different versions of it.
• 35:36
  Speaker 4: Versions of it Same vineyard, same ports, same age, same age, but they're vastly different, vastly different Truth.
• 35:44
  Speaker 4: Truth is another 58%, 116 proof.
• 35:48
  Speaker 5: So this is, this is bullshit.
• 35:50
  Speaker 5: It's bullshit.
• 35:52
  Speaker 5: It's just not drink like 116.
• 35:56
  Speaker 5: And I'm getting anything.
• 35:57
  Speaker 5: I get a ton of.
• 35:58
  Speaker 5: I get some chocolate off the front, but I'm getting cinnamon.
• 36:02
  Speaker 2: Toast crunch cinnamon toast crunch on the finish Like I just so the difference for me that one definitely drinks warmer, and you should try this like a white Russian, but just use the.
• 36:14
  Speaker 5: Tony put that in there.
• 36:18
  Speaker 6: It has that.
• 36:19
  Speaker 6: It has that.
• 36:19
  Speaker 6: It's got a lovely nose.
• 36:21
  Speaker 6: That's what it.
• 36:22
  Speaker 2: Oh yeah, this is like no, this is not grapes.
• 36:26
  Speaker 5: It's a but you know seriously what I know about American hot, still whiskey.
• 36:32
  Speaker 6: You know, I like you, just sit there.
• 36:35
  Speaker 5: That one's still one, you know the one that tastes like pot.
• 36:39
  Speaker 5: Still, I pick up those pots still.
• 36:43
  Speaker 5: Notes on the on the column stuff.
• 36:46
  Speaker 4: That's crazy.
• 36:48
  Speaker 5: That's why I love, that's why we love whiskey, right CT.
• 36:50
  Speaker 5: Oh just, it's so much fun, especially to be with like guys like you, who are so passionate about it.
• 36:58
  Speaker 2: I mean, they're at this one.
• 36:59
  Speaker 2: Are you drinking?
• 37:00
  Speaker 2: Still the favorite?
• 37:01
  Speaker 2: You have this one she got that poor too.
• 37:06
  Speaker 5: Martin for them.
• 37:12
  Speaker 6: That's what we never heard about.
• 37:13
  Speaker 6: As a bartender If anybody has plans like I agree.
• 37:18
  Speaker 5: I will have to thank you guys because I'm not spending a going afterwards you got me already Holy Martin is the worst bartender.
• 37:29
  Speaker 6: Well, we all know.
• 37:33
  Speaker 2: How did we do so well, but we lost money.
• 37:38
  Speaker 5: So okay.
• 37:39
  Speaker 5: So another thing I want to ask you about, because this has been a subject that's been coming up a lot.
• 37:44
  Speaker 5: So you talk about an angel share.
• 37:47
  Speaker 5: So is the angel share actually angel share, where you're talking about a certain amount of evaporation of alcohol or the you know of the water out of that alcohol while it's aging throughout, or is it basically us?
• 38:04
  Speaker 5: We're giving sampling the barrels because we all know that if you even sample it and you write it off as angel share, we all got to drink it.
• 38:14
  Speaker 4: But there's no tax man.
• 38:16
  Speaker 5: Yeah, yeah, yeah.
• 38:16
  Speaker 5: I mean, what do you think on that?
• 38:18
  Speaker 5: Because that was like a revelation about about a year ago for me that I'm just like I'm giving all these barrels and so you do a barrel pick and you only get 72 bottles out of it.
• 38:29
  Speaker 5: Well, you know six cases.
• 38:30
  Speaker 5: I don't think that much evaporated.
• 38:34
  Speaker 4: Yeah, they're definitely not in the trunk of my hair.
• 38:38
  Speaker 1: Those bottles?
• 38:39
  Speaker 1: Yeah, no.
• 38:39
  Speaker 4: It's real thing, angels.
• 38:41
  Speaker 4: Here.
• 38:41
  Speaker 4: It actually comes from the interaction between the whiskey and the woods in the barrel.
• 38:47
  Speaker 4: It's 2% year on year.
• 38:49
  Speaker 5: What would evaporate from is what will guaranteed, above and beyond what you guys are tasting.
• 38:54
  Speaker 5: And you see that because obviously some of the barrels are better than others and maybe you taste a little more, but you could see the ones that are just going around and you see that.
• 39:03
  Speaker 5: 2%.
• 39:04
  Speaker 4: And also as well you'll notice the percentage alcohol in Ireland.
• 39:07
  Speaker 4: The percentage alcohol actually goes down as it's a cooler.
• 39:12
  Speaker 5: It's a cooler.
• 39:13
  Speaker 5: I'm sort of way around.
• 39:14
  Speaker 5: So what do you?
• 39:16
  Speaker 5: What is your?
• 39:17
  Speaker 5: What is?
• 39:17
  Speaker 4: your your temperatures over here like the aging is so it's almost such an aggressive aging down in.
• 39:25
  Speaker 5: Kentucky where is, so are you guys getting?
• 39:27
  Speaker 5: Are you having the your whiskey contract distilled or are you just purchasing barrels?
• 39:35
  Speaker 4: So what we're doing is we're just some partially matured liquids actually matured liquid and then finishing the maturation ourselves with across different powers that we source around the continent.
• 39:47
  Speaker 5: Okay, and those are a bit.
• 39:48
  Speaker 5: In Ireland.
• 39:49
  Speaker 5: You can kind of like contract for consistency as far as what you're doing.
• 39:54
  Speaker 2: So you know what it is, and then you can start a new brand You're not like.
• 39:57
  Speaker 4: Oh, let's go build a distillery.
• 39:59
  Speaker 4: Yeah right, no, we couldn't afford to wait for it.
• 40:03
  Speaker 5: Partially matured and then you're finishing it.
• 40:05
  Speaker 5: But then there's some people who actually are part of them.
• 40:07
  Speaker 5: You know they go to the distillery, they distill it at contract distill it in the barrels and wait.
• 40:14
  Speaker 4: Basically, we're buying Xperven, we're buying bourbon chores Like two years, three years, four years.
• 40:21
  Speaker 4: And then we're adding different influences in, whether it be a sherry influence, a sherry pass, a white musketeer, a pass an influencer, a Tony Porter.
• 40:33
  Speaker 5: But you said the artistry, and that's one thing that I you know as an artist.
• 40:37
  Speaker 5: It definitely is artistry on your palate.
• 40:41
  Speaker 6: We spent time in the, which was a very new thing to me.
• 40:46
  Speaker 6: We went to distillery and we just tasted different barrel picks.
• 40:53
  Speaker 6: These are just Just different versions of this was.
• 41:08
  Speaker 6: This is a three-year-old, you know, in a hard bourbon barrel, this is three-year-old and a, you know, a, just an X bourbon barrel.
• 41:23
  Speaker 6: Yeah, so you go through there and there's, and there's different prices too.
• 41:29
  Speaker 6: You know you're, there's, there are very.
• 41:31
  Speaker 6: There are cheaper whiskies and more expensive whiskies that you know at the same age.
• 41:35
  Speaker 6: Yeah, so, depending on what went into them, and it's basically like a chef, you're picking out what's going to go into your recipe- so that's so.
• 41:48
  Speaker 5: Now that you've got the brand, do you have a set recipe or are you still going over there looking for different things to add in and kind of it's just like a fun thing to do for a core release.
• 41:59
  Speaker 4: That's our set recipe.
• 42:00
  Speaker 4: That's okay for your core rate.
• 42:02
  Speaker 6: And even that's come out different.
• 42:04
  Speaker 6: Batch one was matured in the cooler months, the winter months.
• 42:10
  Speaker 6: Batch two was matured in the warmer months, and again big difference in the whisky.
• 42:16
  Speaker 5: Well, even even when you bottle it.
• 42:18
  Speaker 5: I mean, honestly, it's like if you're going to bottle it in the summer, the wood has a lot more of the whisky in there and you bottle in the winter, it's a whisky out.
• 42:28
  Speaker 5: I mean, that's just how it works.
• 42:30
  Speaker 4: And you're actually you know, yeah.
• 42:32
  Speaker 5: So and you talk to different people and some people like to do it in the summer because they like whisky how it tastes, when it's in the art of it's in the.
• 42:41
  Speaker 5: You know that's not a really good, you know format for making more money.
• 42:46
  Speaker 5: But you know it's like it just grabs that with wood.
• 42:51
  Speaker 5: It instantly grabs a certain percentage also of what's going to.
• 42:54
  Speaker 5: You know what you're going to.
• 42:56
  Speaker 4: You lose out of the 53 gallons, yeah, much more of an expansion and contraction of that wood in the summer of night and day temperatures, hot and cold.
• 43:05
  Speaker 5: You'll find this funny because you know there's there's different ways of tasting barrels, right?
• 43:10
  Speaker 5: So you pull a barrel down and you got to take it off the rack, and then you pop the vong and then you take a thief and you, you taste it that way or, like a lot of craft distillers, you drill it.
• 43:24
  Speaker 5: Yes, yes.
• 43:25
  Speaker 3: So yeah.
• 43:27
  Speaker 5: And then, and then you got a ship that you drill it and it pops out and you put the ship back in and then you can see how many times that barrel's tasted right, that's one way to do it.
• 43:37
  Speaker 5: And then, but you know, there's so many people that like, oh, what about the wood shavings?
• 43:42
  Speaker 5: I'm like it's in a wood barrel.
• 43:47
  Speaker 5: The wood shavings are the same wood and you connect the dots and it's like well, what goes in?
• 43:53
  Speaker 5: What about what goes in the barrel?
• 43:54
  Speaker 5: Well, that is filtered and basically, if any, just for anybody out there, it's like whiskey goes in clear and comes out brown, and the brown is based off of char and wood particles.
• 44:08
  Speaker 5: That's what's adding the flavors, right?
• 44:11
  Speaker 4: Some of those days when taking those samples has been the most anxiety-ridden days of my life, like drilling that hole into the side of the barrel and trying to pick the stave as well that you drill the hole into and drilling the hole in and then the whiskey comes like and then you have to get a bottle in under it and then you have to, like, get the thing really.
• 44:28
  Speaker 4: You know, start an ever Some of the most, but you get better at it, right?
• 44:33
  Speaker 4: I mean, well, we've done that.
• 44:35
  Speaker 4: Oh wait, You're watching the whiskey go out on the grass.
• 44:37
  Speaker 4: Right, it's money.
• 44:38
  Speaker 4: You're seeing dollars, son.
• 44:40
  Speaker 5: Well, we know that if it's so, and then sometimes you drill it and nothing, and so you got to hit the top.
• 44:46
  Speaker 5: Wait, that's down to this level.
• 44:48
  Speaker 4: That's exactly.
• 44:50
  Speaker 5: But then you got to turn the glass this way, and you know what I mean.
• 44:53
  Speaker 5: So it shoots in, it blows the shoot.
• 44:55
  Speaker 5: We've had that happen a couple of times, but at the same time.
• 44:59
  Speaker 6: My job in the whole process is I lay down on the floor.
• 45:04
  Speaker 5: It is just catching people.
• 45:05
  Speaker 5: So I love it because we, when we do it, I always like the whiskey.
• 45:10
  Speaker 5: If you touch the whiskey, teeth people, there's these germophobex that just watch these videos and they're like you touched it.
• 45:17
  Speaker 5: Yeah, I'm like, yeah, we touched it, it's whiskey.
• 45:19
  Speaker 5: Did you know that?
• 45:21
  Speaker 5: What they put in there, they used to make cleaners.
• 45:24
  Speaker 6: Well you got it.
• 45:25
  Speaker 5: What was it?
• 45:25
  Speaker 5: Whiskey or finger skin particles in there?
• 45:28
  Speaker 5: I'm like that just makes them taste bad.
• 45:30
  Speaker 4: You should see how dirty the inside of the barrel is oh yeah, it's a big chart.
• 45:36
  Speaker 5: Oh, or you know, when you wait to put this, you put your finger on the ship.
• 45:39
  Speaker 5: They're just like that's finger, dude.
• 45:41
  Speaker 5: I'm like yeah.
• 45:42
  Speaker 2: The inside looks like the inside of your fire pit.
• 45:45
  Speaker 2: It looks like it's on.
• 45:47
  Speaker 5: No no no, yeah, it definitely needs some filtering.
• 45:50
  Speaker 2: So we had a comment online and it's a good thing to talk about real quick before we finish the last bottle.
• 45:56
  Speaker 2: A gentleman said that he picked up the single drain yesterday and that it was good, great, great for the money and the price points were really good.
• 46:07
  Speaker 2: And we haven't talked about that yet.
• 46:08
  Speaker 2: So the single, the small batch blue bottle you'll see out, is 33.39 on the state of Ohio.
• 46:19
  Speaker 6: The white oscatel, all of the single malts are 79.
• 46:25
  Speaker 2: Yeah, so 79, 79, 79 and then 54.99 for the.
• 46:31
  Speaker 2: I call it the imperial stout but I know you don't call it that, because on the OHLQ site it's going to say single green.
• 46:37
  Speaker 2: To me that's the imperial stout.
• 46:39
  Speaker 4: But it's very much influenced by the imperial stout.
• 46:41
  Speaker 2: Yeah, yeah, so he's right, great price point for those bottles.
• 46:46
  Speaker 2: Again, today those will be available here in Columbus and Chateau Wine and Spirits and Dublin.
• 46:53
  Speaker 2: Then after that, the state of Ohio only has so many bottles that are going to be available After three events being Cincinnati, cleveland and today Columbus.
• 47:01
  Speaker 2: They are going to be and, as said, there will be some distributed like.
• 47:07
  Speaker 2: Don't expect that they're going to be at every liquor store in the state of Ohio.
• 47:11
  Speaker 2: They're going to be very sporadic.
• 47:12
  Speaker 2: I would venture to say that most of this will stay around the Columbus area, if it makes sense, because you guys are here in Columbus, so I think that it will be the bigger liquor stores, definitely, yeah, like at what's down in Sinssey and up in Cleveland.
• 47:29
  Speaker 4: It will be the bigger liquor stores.
• 47:30
  Speaker 4: There will be some that venture out to other liquor stores.
• 47:34
  Speaker 4: Say that different bars and restaurants further out of the big three.
• 47:40
  Speaker 4: C's yeah, the order, but yeah, most of it will be in Columbus, so there's one left to taste.
• 47:45
  Speaker 5: right, there is, let's be kind, we have to get the important.
• 47:49
  Speaker 5: That's what it sounds.
• 47:50
  Speaker 5: That's pouring.
• 47:53
  Speaker 2: I'm all for Pat pouring.
• 47:54
  Speaker 2: She's already like.
• 47:57
  Speaker 2: She's like, I can't drink all that.
• 48:00
  Speaker 5: You have to work the event.
• 48:01
  Speaker 5: She's working it, I know, yeah, and then we'll just know Perfect, that's much better.
• 48:11
  Speaker 2: Now I will say that bottle the four to five wine got more and more out of that.
• 48:16
  Speaker 2: It was.
• 48:16
  Speaker 2: That's good.
• 48:18
  Speaker 4: Yeah, that's one that I think will benefit from a drop of water.
• 48:22
  Speaker 2: That one's out the 24th finish.
• 48:25
  Speaker 4: The first one, I'm sorry, the first of the 24th finish, the first one we just did had a little cinnamon.
• 48:30
  Speaker 5: That was really good.
• 48:31
  Speaker 5: I mean, that's so.
• 48:32
  Speaker 5: I like it.
• 48:32
  Speaker 5: I'm sitting there, yeah, and then this nose is completely different, yeah.
• 48:36
  Speaker 4: And again, same vineyards, same door.
• 48:38
  Speaker 4: Yeah, no, I get it.
• 48:39
  Speaker 4: It's crazy One thing you can find between.
• 48:41
  Speaker 4: So what's the proof on this one Same?
• 48:42
  Speaker 6: Yeah, 116.
• 48:44
  Speaker 3: Yeah, 150.
• 48:47
  Speaker 3: So.
• 48:49
  Speaker 6: I mean these were both Tawny Ports and absolutely different whiskeys.
• 48:53
  Speaker 5: This is what I expect from a Tawny Ports.
• 48:55
  Speaker 5: That was not what I expected.
• 48:57
  Speaker 5: That was something on another level of deliciousness Different animal, isn't it?
• 49:02
  Speaker 4: Yeah, this is a lot more of what you'd call.
• 49:05
  Speaker 4: Honestly, I call this more balanced.
• 49:08
  Speaker 4: And balanced, does not you say, well, if it's not balanced, that's a bad thing.
• 49:12
  Speaker 4: No, sometimes people just want a really like a really hoppy beer for example, this has more grain notes to it.
• 49:16
  Speaker 5: This has more grain notes to it Just a little bit of that grain.
• 49:18
  Speaker 5: That one had more grain Because you've got to taste the differentiary.
• 49:21
  Speaker 2: The smell.
• 49:21
  Speaker 2: This is more grain.
• 49:22
  Speaker 5: More distilled.
• 49:23
  Speaker 5: Yeah, absolutely.
• 49:24
  Speaker 5: This is a good song.
• 49:25
  Speaker 4: This is more nuanced it's definitely it's not bad, but different, totally different.
• 49:29
  Speaker 4: Yeah, and that's from the second fill of the barrel.
• 49:31
  Speaker 4: So this has spent four years more gently maturing in that Tawny Ports barrel rather than the first one, which was three years old.
• 49:39
  Speaker 5: So this would make like a wine drinker excited.
• 49:43
  Speaker 5: Yeah yeah, you taste the Tawny Ports, taste the whisky, you're right, but that is just fantastic whisky, yeah yeah.
• 49:53
  Speaker 5: That's the first one.
• 49:54
  Speaker 5: Yeah, the first one of the Tawny Ports is the one that.
• 49:59
  Speaker 1: I mean once again.
• 50:00
  Speaker 5: I'm a fucking bourbon, you know bourbon and whatever, and that's more right in your notes.
• 50:06
  Speaker 5: Where this is more, it's lighter fruitier.
• 50:10
  Speaker 4: Yeah, you're looking a little bit more for the taste of the note.
• 50:14
  Speaker 5: Yeah, but a lot of people who, like those Tawny Ports, finishes that wine finish.
• 50:19
  Speaker 5: It's right there, this one drives your tongue out.
• 50:21
  Speaker 5: This is more like a wine drinker A wine drinker right.
• 50:24
  Speaker 2: This takes the dryness of your tongue.
• 50:26
  Speaker 5: So what do?
• 50:26
  Speaker 2: you like Stacey?
• 50:27
  Speaker 4: Do you like a little bit more I?
• 50:29
  Speaker 2: already know of it.
• 50:30
  Speaker 5: I already know of it, yeah, yeah.
• 50:32
  Speaker 5: But so tell me this she has eight miles in her car.
• 50:36
  Speaker 6: Yeah.
• 50:38
  Speaker 5: I figured you would, because this is more for that.
• 50:40
  Speaker 5: This gives you that more vineyard wine, fish whisky.
• 50:45
  Speaker 2: It's as dry as to it.
• 50:46
  Speaker 5: Or that one was straight up whisky drinker.
• 50:49
  Speaker 5: You know what I mean.
• 50:50
  Speaker 5: Those chocolates and that really rich yeah coffee, yeah, coffee.
• 50:54
  Speaker 5: Perf.
• 50:56
  Speaker 2: Oh yeah.
• 50:58
  Speaker 6: My thought on these two is I could, I could sniff this all day long, but I love the nose on this one.
• 51:06
  Speaker 6: I the palette is better on that one.
• 51:10
  Speaker 5: It's a lighter palette.
• 51:11
  Speaker 5: So if you you're both 116, that tastes way above 116.
• 51:19
  Speaker 5: I mean no, that tastes like maybe 110, that's what I meant to say.
• 51:23
  Speaker 5: This tastes 80.
• 51:26
  Speaker 2: So you're telling me, I can both please and I'm gonna get just as drunk.
• 51:29
  Speaker 2: Alright, oh shit, alright.
• 51:47
  Speaker 2: So if you have, hey there, one thing that you find for sure is, out of five bottles, you're all in their own way good.
• 51:58
  Speaker 2: I mean so good, this is gonna be fun.
• 52:01
  Speaker 2: I'm excited to see.
• 52:06
  Speaker 1: I am excited for people to drink it and be like oh wow, you know that's not that's not what I thought.
• 52:12
  Speaker 2: You know because we do this a lot.
• 52:14
  Speaker 2: I mean there's people that watch and and that we we know that don't drink a lot because they're not the same content world that we are.
• 52:23
  Speaker 2: But this is five bottles that, truly, you're just gonna.
• 52:30
  Speaker 6: I'm going to a restaurant and you know you go to a restaurant and or is the server to say what's your favorite thing on the menu and don't say everything.
• 52:40
  Speaker 6: You like everything.
• 52:40
  Speaker 6: Okay, how about salmon with the fillet?
• 52:48
  Speaker 6: But you know, every one of these bottles brings, brings you something.
• 52:54
  Speaker 5: Yeah, so, but what?
• 52:55
  Speaker 5: But you guys, guys?
• 52:57
  Speaker 5: Yeah, I agree, what's your favorite?
• 52:59
  Speaker 5: What's your favorite, what's your favorite?
• 53:01
  Speaker 5: And?
• 53:05
  Speaker 6: I got is that.
• 53:06
  Speaker 6: You know one, I did absolutely love the original for everyday drinking.
• 53:12
  Speaker 6: That's.
• 53:14
  Speaker 2: That's gonna be my go to Okay let's, let's take this one off the table.
• 53:19
  Speaker 2: Okay, so of the single barrels, we just took the.
• 53:25
  Speaker 1: Irishman out of it.
• 53:26
  Speaker 6: Right and I'm gonna have to go with that with batch two that I'm drinking now.
• 53:32
  Speaker 6: So I just such a the number of flavor notes that come off of this is really yeah.
• 53:45
  Speaker 5: I understand the 80 proof to the 116 proof.
• 53:48
  Speaker 5: You might want to drink that, but if you're drinking 116 proof as a everyday drinker, that that's a little bit hard on your liver.
• 53:56
  Speaker 2: Don't come into the bar thinking it's an Irish whiskey at 80 proof and start drinking it, or you're not.
• 54:03
  Speaker 2: There isn't an Uber that's gonna pick you up.
• 54:06
  Speaker 5: So is that something that you guys, now that you have these obviously here, you have them all available, right that?
• 54:13
  Speaker 5: What?
• 54:14
  Speaker 5: So, when you're suggesting this to your patrons, you know, you know the guys that come in, or whatever but do you take them from the 80 proof that they like to the 116 and then have to watch them?
• 54:26
  Speaker 5: Because, honestly, that drinks just as smooth as the 80.
• 54:32
  Speaker 6: The people that I'm gonna taste on this are the people I have to watch.
• 54:38
  Speaker 5: Yeah there you go, all right.
• 54:40
  Speaker 2: so those, people because you have the other ones, but honestly, the people you have to watch, if you suggest to do 116 and you probably don't.
• 54:53
  Speaker 5: Yeah.
• 54:54
  Speaker 5: And then all of a sudden, they're just gonna be laying there and you're gonna have to figure out how to get them home.
• 54:59
  Speaker 4: You're right, yeah exactly All right, your turn.
• 55:02
  Speaker 4: So mine, mine is probably it's got to be white muscatel, finish single malt.
• 55:07
  Speaker 4: Because, well, first two years I guess I started doing well I was expecting it to do, and then the final two years of the finish and maturation started doing a whole different thing.
• 55:19
  Speaker 4: I was like, oh shit, oh oh.
• 55:21
  Speaker 5: So he's talking about another level of blender right there where he's learned the most on that one.
• 55:27
  Speaker 5: You just love the fact that just showed you I was watching mature I was watching different things.
• 55:33
  Speaker 2: He says he's been watching you.
• 55:39
  Speaker 5: I really committed you heard me realize your eyes had nothing to do with that.
• 55:42
  Speaker 5: You were tasting all that mature.
• 55:45
  Speaker 5: Yeah girlfriends and I tasted.
• 55:51
  Speaker 4: No, I was watching that to unexpected things across the last two years and then, yeah, this Irish cast and craft festival came along.
• 55:59
  Speaker 4: I was like that's the one.
• 56:00
  Speaker 4: Yeah, we gotta put that into this festival.
• 56:03
  Speaker 2: All right, ct.
• 56:04
  Speaker 2: So like normal, I'm always that guy.
• 56:08
  Speaker 2: I have two because I have a complexity like flavor bomb.
• 56:14
  Speaker 2: It's absolutely what the white muscatel or muscatel, but daily drinker I would go to the single grain, the white lake, like if I was just gonna walk in here today and I'm gonna have a pour with lunch.
• 56:28
  Speaker 2: I'm getting that because I love that flavor profile, but to sit and enjoy, relaxing, maybe have friends over, I'm going into the white.
• 56:38
  Speaker 2: It's just a more complex and I love the fact that changes throughout the, throughout every drink, because I'm a podcaster and I can't have an
• 56:52
  Speaker 5: everyday drinker, because if I had an everyday drinker, I would be an alcoholic.
• 56:56
  Speaker 5: I loved that one of the Tawney Port, the richness of that.
• 57:03
  Speaker 5: Now, if you had to come in second, it was the bourbon lovers that was there.
• 57:08
  Speaker 5: I loved the richness of that and I love the beer aspect of it, coming originally from Wisconsin, just like beer, right.
• 57:18
  Speaker 5: So it's like when you do know, when I was first drinking it, I wasn't thinking it from thinking about it from that aspect, and I was trying to figure out the flavor.
• 57:26
  Speaker 5: And then when you, just after like the 14th time, you told me it was a stout, and I started going stout, stout and then all of a sudden, that was, that was it for me.
• 57:37
  Speaker 2: So that imperial stout hits different than a normal.
• 57:40
  Speaker 5: Oh yeah, yeah, but it still has that rich, that rich flavor that's there and it definitely influences that whiskey, which then, when you're talking about Irish people, it's like beer and whiskey together.
• 57:54
  Speaker 5: Like I said, you still have to figure out how to separate it.
• 57:58
  Speaker 2: So all right so thank you guys, have you blended one and two together, yet no, actually there's a let's do it on okay, let's do
• 58:09
  Speaker 5: it on first while you're doing that.
• 58:13
  Speaker 6: I'm gonna see if we can float again at some time you gotta clean up I got his money you're trying to do kill us.
• 58:27
  Speaker 5: You're burning at full pour away.
• 58:29
  Speaker 5: We have to actually drive to this event.
• 58:37
  Speaker 5: I'm keeping mine to Stacy.
• 58:38
  Speaker 5: It's gonna be rowdy open chateau to the you're gonna be like this is been.
• 58:48
  Speaker 5: I was the love to have you come up to Wisconsin for my brother-in-law's bar all right called packies and it's just like it's so we're gonna take one and two.
• 59:01
  Speaker 2: I just gonna be interesting because there's a lot of good turn it into bourbon.
• 59:05
  Speaker 5: It's just a pure caramel, like 100% caramel.
• 59:09
  Speaker 5: What the hell it's?
• 59:11
  Speaker 4: not crazy, as like you put you smoke caramel.
• 59:14
  Speaker 5: Yeah, it's just, it's like you put there you put one, you put two plus one together.
• 59:21
  Speaker 5: Now, you see, now you're kicking yourself because you didn't blend them together, because wait, let's see.
• 59:30
  Speaker 2: I gotta see if this way man, we got see if this.
• 59:37
  Speaker 5: Guinness floats.
• 59:38
  Speaker 5: I mean, that's like a big-time bourbon.
• 59:42
  Speaker 5: Even taste the caramel on the on the front end.
• 59:44
  Speaker 5: It's over there.
• 59:46
  Speaker 5: Or bring your glass, I'll pour you some of this damn again.
• 59:54
  Speaker 2: It's sunk, it's boy man it's not a failure yet, right, you gotta drink it well aesthetically it's a failure.
• 1:00:03
  Speaker 6: Again, it's not, it's density is.
• 1:00:06
  Speaker 6: So now we have to shoot.
• 1:00:08
  Speaker 2: Oh, wow, so you know, you figure out how to roll that bourbon wow, that cherry note is still there, but then that dryness comes.
• 1:00:18
  Speaker 2: Oh, and then there's the caramel and the chocolate yeah, it makes them.
• 1:00:25
  Speaker 5: I gave him some of mine.
• 1:00:32
  Speaker 2: Oh, you went crazy.
• 1:00:33
  Speaker 2: This is the imperial style.
• 1:00:35
  Speaker 2: Yeah, oh, this is probably bad news.
• 1:00:37
  Speaker 2: Wow, I get in that over holy shit right where does the smokiness come from?
• 1:00:50
  Speaker 2: It's a sense of the nose.
• 1:00:53
  Speaker 2: It's on your nose, no it is.
• 1:00:56
  Speaker 2: I think it goes from the nose and transfers to your palate.
• 1:00:59
  Speaker 2: But you're right, there is, that's delicious.
• 1:01:03
  Speaker 2: Okay, can I get?
• 1:01:04
  Speaker 5: good selling as a separation, but you guys blend this morning for barrel three it's the scotchy bourbon boys.
• 1:01:12
  Speaker 4: Yeah, we got a bottle.
• 1:01:13
  Speaker 4: This is something that's the tsp bottle.
• 1:01:18
  Speaker 5: Oh boy, did you.
• 1:01:20
  Speaker 5: He's got it.
• 1:01:20
  Speaker 5: He's gonna, I mean seriously, just got a great nose oh yeah that's what I was like hey, the x2 the x person who was on this podcast.
• 1:01:36
  Speaker 5: The x person the nose matches the taste yeah, it goes, goes well.
• 1:01:42
  Speaker 5: I like that.
• 1:01:46
  Speaker 5: What'd you think, Jamie?
• 1:01:50
  Speaker 1: I mean.
• 1:01:51
  Speaker 5: So now I gotta buy both bottles and then and distribute them.
• 1:01:56
  Speaker 5: I mean, just imagine if you just bought enough bottles that you could make your own barrel and then age it further.
• 1:02:05
  Speaker 2: And now Pat's gonna go home and he's gonna be like he's gonna make a drink.
• 1:02:16
  Speaker 6: He's got screwed me up.
• 1:02:18
  Speaker 6: I do that a lot with beer.
• 1:02:20
  Speaker 6: I do a lot of beers and float Guinness on top of it, especially big hoppy IPAs.
• 1:02:28
  Speaker 6: I float a little Guinness on top of it.
• 1:02:30
  Speaker 6: It flattens out that grief fruit dude a little bit.
• 1:02:33
  Speaker 6: One of the great ones was the Christmas sales.
• 1:02:39
  Speaker 3: What did you?
• 1:02:41
  Speaker 2: They're overpowering.
• 1:02:43
  Speaker 6: Cut them with Guinness and it's just a whole different.
• 1:02:46
  Speaker 2: So the place up in Michigan does all the Christmas sales.
• 1:02:52
  Speaker 3: Great likes.
• 1:02:53
  Speaker 4: And those this year with Rick.
• 1:02:54
  Speaker 2: Cleveland, but theirs was really free, whatever it was.
• 1:03:01
  Speaker 6: I don't drink it straight, I just cut it with Guinness.
• 1:03:04
  Speaker 6: That's a good idea.
• 1:03:07
  Speaker 2: I don't like that.
• 1:03:08
  Speaker 2: I don't like the juniper spruce note that it has.
• 1:03:14
  Speaker 5: So when you did it, did you put the Guinness in first and then the whiskey?
• 1:03:19
  Speaker 6: No, I kind of did.
• 1:03:19
  Speaker 6: You put whiskey.
• 1:03:21
  Speaker 6: Well, when you're trying to float the Guinness on top of it Right Now.
• 1:03:27
  Speaker 6: The Guinness normally floats on top of the lower proof.
• 1:03:30
  Speaker 6: It's a very low density thing.
• 1:03:32
  Speaker 6: Guinness is a very, very low density and most of your beers big beers are higher density, so Guinness will float on top of most beers.
• 1:03:44
  Speaker 2: You think the whiskey is a light beer, so what?
• 1:03:47
  Speaker 5: about that whiskey would float on top of the Guinness.
• 1:03:52
  Speaker 2: Or even better like the opposite of what you do.
• 1:03:54
  Speaker 2: You have this Irish cream that you could put it on top of so automatic player was no trying to separate, but it's delicious.
• 1:04:02
  Speaker 6: It was like pouring purple water.
• 1:04:05
  Speaker 2: But what about an Irish cream in the bottle Bottom with that on top?
• 1:04:15
  Speaker 3: Jesus.
• 1:04:15
  Speaker 1: Christ, we have things to do with that.
• 1:04:22
  Speaker 2: Because I'm feeling like that right now.
• 1:04:26
  Speaker 6: And then our it's still not going to be new.
• 1:04:32
  Speaker 4: We're still not going to have breakfast in an hour.
• 1:04:36
  Speaker 2: McDonald's here we go.
• 1:04:37
  Speaker 2: I'm following you Like always Okay, buy bottles, buy both of those bottles.
• 1:04:47
  Speaker 5: So can you guys sell the bottles out of here, or no?
• 1:04:50
  Speaker 5: We cannot, but the only way you could is to put a little pot still in there and then just make one run a year.
• 1:05:00
  Speaker 5: It wouldn't be Irish whiskey then.
• 1:05:02
  Speaker 5: Well, yeah, but still be able to sell the Irish whiskey.
• 1:05:06
  Speaker 2: Just say whiskey.
• 1:05:10
  Speaker 5: Right, there you go.
• 1:05:10
  Speaker 5: No, I get what you're saying.
• 1:05:14
  Speaker 3: No, yes, yes.
• 1:05:17
  Speaker 5: I wish you could.
• 1:05:19
  Speaker 6: I mean high bank.
• 1:05:19
  Speaker 6: They figured it out.
• 1:05:20
  Speaker 6: I own a bar in the state of Ohio.
• 1:05:25
  Speaker 6: Every bottle of boo.
• 1:05:28
  Speaker 4: I've ever had.
• 1:05:29
  Speaker 6: I bought from the state liquor store.
• 1:05:30
  Speaker 6: Yes, you have to.
• 1:05:31
  Speaker 6: I own the whiskey.
• 1:05:33
  Speaker 6: I own the whiskey that every bottle I've ever had.
• 1:05:37
  Speaker 6: I've had to buy it.
• 1:05:41
  Speaker 4: I sell it to them.
• 1:05:42
  Speaker 4: They sell it to you.
• 1:05:46
  Speaker 5: Well, but you get to buy it, not retail but wholesale, and then you have to sell it per shot.
• 1:05:55
  Speaker 5: I get it.
• 1:05:57
  Speaker 5: I mean, we've done this a lot.
• 1:06:00
  Speaker 5: Wholesale I understand, I totally understand.
• 1:06:06
  Speaker 5: I do barrel picks in the state of Ohio, it's just like, and then I have to buy it retail.
• 1:06:13
  Speaker 5: Yes and yes, the difference is $1.50.
• 1:06:16
  Speaker 5: So but we all get that control state thing where the secondary market doesn't screw it over, it used to be a bad thing it's a good thing.
• 1:06:29
  Speaker 6: For a small whiskey like ours, the control state is very good because they can't come, the big boys can't come in and just undercut.
• 1:06:46
  Speaker 6: You have equality.
• 1:06:48
  Speaker 3: The prices.
• 1:06:50
  Speaker 6: Month of March.
• 1:06:50
  Speaker 6: They can't give this stuff away for free.
• 1:06:52
  Speaker 6: To keep you out of it, Exactly the prices of the price.
• 1:06:55
  Speaker 5: That's what it is.
• 1:06:56
  Speaker 5: And then also the thing we have to do with OHLQ is actually have an Irish whiskey festival every year.
• 1:07:06
  Speaker 4: But here, where is it?
• 1:07:13
  Speaker 2: No, but it starts here.
• 1:07:15
  Speaker 5: Fine, wherever it does, but at the same time, not during the month of March, because you already sell a lot of Irish whiskey just because of the month of March.
• 1:07:26
  Speaker 5: We need it like in September.
• 1:07:28
  Speaker 5: How?
• 1:07:29
  Speaker 3: do we get?
• 1:07:29
  Speaker 5: to.
• 1:07:29
  Speaker 4: San Paris.
• 1:07:30
  Speaker 3: There you go.
• 1:07:33
  Speaker 6: I'm not going to talk about that.
• 1:07:34
  Speaker 6: I'm going to talk about that because I have this big ol' tent party that's going on in my parking lot here All of February and the first half of March.
• 1:07:45
  Speaker 6: I'm completely focused on that.
• 1:07:48
  Speaker 6: Yeah, these two weeks I got the focus on whiskey and was like dual focused.
• 1:07:57
  Speaker 5: Right, right, right, definitely.
• 1:07:59
  Speaker 5: But it would be nice to do it at a different time, because I agree with how they did this the start of March to do this and get it going and get it through it.
• 1:08:09
  Speaker 5: But if you're going to do a, if you're going to actually do a whiskey festival or an Irish whiskey festival, you want to make it not in the month of March, because this is the easy month for you guys.
• 1:08:23
  Speaker 2: You're both on here.
• 1:08:24
  Speaker 2: Yes, they want it as they're thinking Irish, and that's all.
• 1:08:29
  Speaker 4: Easy wouldn't be the first word that came to mind.
• 1:08:32
  Speaker 3: No, no, no, but it's far selling.
• 1:08:34
  Speaker 5: So retail not as far as supply, and keeping everything.
• 1:08:38
  Speaker 6: I'm the exception there because I have a bar to.
• 1:08:42
  Speaker 5: It's harder to do because there's so many people involved.
• 1:08:46
  Speaker 5: It's just all at once, right?
• 1:08:49
  Speaker 5: This is the month that you make.
• 1:08:50
  Speaker 5: That's where you make everything.
• 1:08:52
  Speaker 6: The sun is shining, we're making hay.
• 1:08:55
  Speaker 5: Right, but then we need an in between to make some hay.
• 1:08:58
  Speaker 2: What happened to the white bottle?
• 1:09:02
  Speaker 6: Oh, I might have left it.
• 1:09:05
  Speaker 2: I just was thinking I'm like, where did that go?
• 1:09:08
  Speaker 5: All right, so thanks everybody.
• 1:09:10
  Speaker 5: Youtube, facebook, wwwscotchieburbenboyscom.
• 1:09:15
  Speaker 5: Check us out.
• 1:09:16
  Speaker 5: We do all whiskeys and what am I doing?
• 1:09:20
  Speaker 2: Martin is not.
• 1:09:20
  Speaker 2: Oh, I'm drinking it.
• 1:09:23
  Speaker 2: He must not like it.
• 1:09:27
  Speaker 6: It's a few minutes.
• 1:09:28
  Speaker 6: Check us out there.
• 1:09:31
  Speaker 5: We're headed there.
• 1:09:31
  Speaker 5: Everybody's Chateau Wine and Spirits in Dublin, ohio.
• 1:09:34
  Speaker 5: And then remember good bourbon, good Irish whiskey.
• 1:09:41
  Speaker 5: Good equals good friends and good times.
• 1:09:44
  Speaker 5: Drink responsibly.
• 1:09:45
  Speaker 5: Don't drink and drive and make sure you live your life dangerously and little Stevo's going to take us out.
• 1:09:55
  Speaker 4: Okay, come on, is he there?
• 1:09:59
  Speaker 2: he goes there's not very loud.
• 1:10:02
  Speaker 2: It will be.
• 1:10:05
  Speaker 3: He's getting louder there, he goes, there you go, that was fun, that was fun, that was great, that was great.
• 1:10:18
  Speaker 3: I mean, did we deliver?
• 1:10:20
  Speaker 3: That was fantastic.
• 1:10:22
  Speaker 3: I really liked that, that's funny.
• 1:10:25
  Speaker 3: Very good song, I think in any whiskey world, that's a unique one.
• 1:10:33
  Speaker 2: And, like I said, not to take away from that, but I would drink that one more regularly because I like that white light, that single.
• 1:10:41
  Speaker 3: It hits me.
• 1:10:42
  Speaker 3: Oh God, this is crazy yeah.
• 1:10:47
  Speaker 2: When it changes every drink, that's freaking good Alright.