Latest / The Scotchy Bourbon Boys / Butterscotch Bombs & Pumpernickel Rye: Middle West's Secret Weapon, Ohio Distilling Revolution Has Arrived

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Butterscotch Bombs & Pumpernickel Rye: Middle West's Secret Weapon, Ohio Distilling Revolution Has Arrived · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world, tasting experience in New Loop.
• 1:14
  Speaker 1: You won't be disappointed At both locations their barrel picks all day, every day, are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey.
• 1:37
  Speaker 1: Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:43
  Speaker 2: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 1:54
  Speaker 1: We'll be right back, yeah, yeah.
• 3:03
  Speaker 3: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 3: How is everybody tonight?
• 3:13
  Speaker 5: Well, we're doing awesome up here in Wheaton Illinois, and a friend of ours, a very good friend of ours in the podcast, john Ritt, we got John Ritt and we've also got Super Nash and we also have Whiskey Doc, which he's doing a Power Central accumulation project right now.
• 3:34
  Speaker 5: He's behind the scenes, but trust me, he's here.
• 3:38
  Speaker 5: There he is.
• 3:39
  Speaker 5: He'll be working his way in here just shortly.
• 3:45
  Speaker 3: Oh, was his laptop not plugged in?
• 3:48
  Speaker 5: Not for long enough, but we just wanted to make sure that we weren't going to die out there in the middle of the podcast.
• 3:55
  Speaker 3: You didn't want to be me, because I usually die out in the middle of podcasts.
• 4:00
  Speaker 5: You're the one that's usually having power problems, right middle of podcast.
• 4:04
  Speaker 3: You're the one that's usually having power problems, right?
• 4:05
  Speaker 3: Yeah, and and everybody who's uh was expecting, uh was expecting tonight, just uh, we had dan garrison booked and uh, uh, unexpected situation came up for him.
• 4:16
  Speaker 3: He wasn't able to make it.
• 4:17
  Speaker 3: We will reschedule for another time.
• 4:20
  Speaker 3: The person that's probably the most depressed is the whiskey doctor there, considering that I was going to bring this bottle, but now we'll probably hold on to it and have to get it.
• 4:30
  Speaker 3: But I will be able to get it to you at Kentucky Bourbon Festival.
• 4:33
  Speaker 3: It's not like that's that much further away, right?
• 4:38
  Speaker 2: Right up.
• 4:45
  Speaker 3: Yep, anyways, remember wwwscotchybourbonboyscom for all your Scotchy Bourbon Boys merchandise, including Glencairns, which I've got right here, and then some Scotchy Bourbon Boys t-shirts that we got, and then for all your Scotchy Bourbon Boys T-shirts that we got, and then for all your Scotchy Bourbon Boys needs.
• 5:05
  Speaker 3: And John Rick, he ordered his XL.
• 5:09
  Speaker 3: I'll be bringing that up to him tomorrow, and so check us out for all that, and our bios are up and everything.
• 5:16
  Speaker 3: And I got to add and I've been saying this forever, but one of these times I'll actually get back to the website and make it happen and update it, because it needs definitely an update.
• 5:26
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• 5:43
  Speaker 3: And I'm looking at my feed, it looks like I bumped my camera.
• 5:48
  Speaker 3: I wonder how let's see about that.
• 5:51
  Speaker 3: It's like how did that happen?
• 5:55
  Speaker 5: Probably when you were doing all that movement.
• 5:57
  Speaker 3: Yeah, let's see, let's get that over.
• 5:59
  Speaker 3: Yeah, I'm not supposed to be showing all the technical stuff over here.
• 6:05
  Speaker 3: There we go and but no matter how you listen or you watch us, make sure you like, listen, subscribe, comment and leave good feedback.
• 6:19
  Speaker 3: Very important, very, very important to do that.
• 6:23
  Speaker 3: And you know it's funny because I'm monitoring everything on all the social media and we're doing that, and one of the things I've been doing is taking a YouTube class on live streaming.
• 6:38
  Speaker 3: So there's a couple tips, like tonight I did decide to go horizontal because lately vertical, but I just wanted to.
• 6:47
  Speaker 3: Vertical and horizontal are very different in their mediums and how you go about doing it.
• 6:52
  Speaker 3: But everybody who listens to the podcast or watches the podcast, I found out that it's not as easy as everybody thinks to to have multi-stream platforms happening audio video, you know, on different things.
• 7:08
  Speaker 3: Now I'm probably not.
• 7:10
  Speaker 3: We're not set up as a podcast so that everything happens through one program.
• 7:17
  Speaker 3: That's very difficult to do, but I've got it happening through three different programs all at once, but I've kind of got good at it or better at it.
• 7:27
  Speaker 3: So I was uh, when somebody was asking me how I did it and I was explaining to them, they're like you do all that, so so we're doing a lot of that you have.
• 7:39
  Speaker 5: You have achieved a much better level of professionalism than expected, oh than expected, so you didn't have high expectations at first for me.
• 7:54
  Speaker 2: I don't know why you couldn't be disappointed.
• 7:57
  Speaker 5: You forget I've been here with you at the start.
• 8:00
  Speaker 5: Oh yeah, Made all the mistakes right along there with you.
• 8:03
  Speaker 5: There was a lot of those mistakes oh yes, yeah, and it was all a part of it and so much fun and I'm glad to be a part of it.
• 8:14
  Speaker 5: Yeah.
• 8:15
  Speaker 2: You know you talked about being disappointed about Dan not being able to be with us.
• 8:19
  Speaker 2: I had ordered this special Glen, which is my Garrison brothers, glen that I picked up at a dinner that I had with his brother down in Tampa Okay.
• 8:31
  Speaker 2: So he's actually here in spirit.
• 8:33
  Speaker 5: right, Absolutely yeah.
• 8:35
  Speaker 3: Yeah, and so just overall it's like we're it's like that's what we do here.
• 8:45
  Speaker 3: Every once in a while a guest doesn't show, but we could have just canceled it and I could have been driving in the car tonight.
• 8:52
  Speaker 3: But that's not what we do here at the Scotchie Bourbon Boys.
• 8:56
  Speaker 5: What we do, is it doesn't stop, does it Right?
• 8:59
  Speaker 3: Rain, snow.
• 9:00
  Speaker 3: We're like the US Postal Service used to be.
• 9:04
  Speaker 5: You got that right.
• 9:05
  Speaker 5: It used to be.
• 9:05
  Speaker 5: Yeah, it used to be.
• 9:06
  Speaker 5: I like the way you put that.
• 9:09
  Speaker 5: A little bit of sense in there, that's good.
• 9:11
  Speaker 2: Yeah, definitely.
• 9:11
  Speaker 2: Tell us about what we're looking at tonight.
• 9:15
  Speaker 3: Well, we are looking at Middle West Spirits.
• 9:18
  Speaker 3: They are a sponsor and I've got a little bit of everything for you guys tonight as far as I did.
• 9:27
  Speaker 3: So there was some big news which I've been trying to get down because we have a really good relationship here with Scotchy Bourbon Boys, with Little West Spirits.
• 9:36
  Speaker 3: Ryan Lang is the owner and the operator of this monster, that monstrosity that he's created, and one of the big news things that just happened, uh, recently, and let's just see I've got all the different yep here it is middle west spirits buys old elk whiskey.
• 9:57
  Speaker 3: Now that is huge.
• 9:59
  Speaker 3: Not only has he taken his craft distillery, which he started in 2008, started up the Middle West Spirit brand, he also has his high-end finishing brand, also that he does a lot of really nice cast strength, orlarosso finished stuff and whatever.
• 10:21
  Speaker 3: But he then decides he's going to build a monster, a monstrous distillery it's not you can't call it a craft distillery anymore with he's got a bigger still than Buffalo trace and it's.
• 10:38
  Speaker 3: It's such a fantastic place.
• 10:40
  Speaker 3: We've been down there a couple of times, gotten the tour.
• 10:43
  Speaker 3: You're just in awe of the size.
• 10:45
  Speaker 3: But then he's still running his craft distillery right there in the heart of Columbus.
• 10:52
  Speaker 3: He's got a fantastic restaurant called the Service Bar and that type of thing, but then out of nowhere, nowhere, he goes out and purchases old elk.
• 11:05
  Speaker 3: And everybody knows old elk is out of colorado.
• 11:08
  Speaker 3: Uh, it is and was.
• 11:11
  Speaker 3: Um.
• 11:11
  Speaker 3: Greg metz is the the master distiller, former master distiller from ross and squibb, and the old elk mash bill is technically, um, instead of, like, you always talk about a weeded or rye bourbon, well, the old elk mash bill is a barley bourbon.
• 11:30
  Speaker 3: It's got 31 barley malted barley instead of having, and then then a certain amount, I believe, of rye on the lower end.
• 11:41
  Speaker 3: So it's a really unique brand.
• 11:44
  Speaker 3: Ohio-based Middle West Spirits has acquired Old Elk to secure the future of the whiskey brand by providing a dedicated production facility.
• 11:52
  Speaker 3: Middle West Spirits is expanding its national footprints with the acquisition of Old Elk and its related assets for an undisclosed sum.
• 12:01
  Speaker 3: Middle West is an independently owned distillery in Columbus, ohio, while Old Elk is a whiskey is based in Colorado, specializing in irregular grades, bills and inventive finishes.
• 12:15
  Speaker 3: This is a meaningful moment for both our teams.
• 12:18
  Speaker 3: Ryan Lang, founding leader, distiller and CEO of Middle West, said Old Elk has built a respected and beloved brand with staying power Thanks to a distinct blending and innovation philosophy that complements our grain-to-glass production model.
• 12:33
  Speaker 3: Their agility in developing award-winning blends pairs naturally with our technical approach and scale.
• 12:40
  Speaker 3: Together, we're not just expanding.
• 12:43
  Speaker 3: We're joining forces to preserve what makes each brand special while unlocking new potential.
• 12:48
  Speaker 3: We're laying the foundation for long-term growth, with a shared focus on quality, transparency and customer relations.
• 12:56
  Speaker 3: Middle West recently increased its production capacity, completing a distillery expansion in January of 2024.
• 13:06
  Speaker 3: Old Elk was founded in 2013 in Fort Collins, colorado, with a portfolio currently available in all 50 states.
• 13:13
  Speaker 3: In 2016, greg Metz, formerly MGP Ingredients, joined as master distiller.
• 13:19
  Speaker 3: A leading non-distillery producer, or NDP, old Elk previously contract distilled its whiskey at MGP.
• 13:27
  Speaker 3: Since the day we launched over eight years ago, we've been laser focused on one thing listening truly listening to our team, customers and partners.
• 13:36
  Speaker 3: That focus has brought us to the incredible moment Old Elk CEO Luis Gonzalez said our relationships have always been at the heart of what we do and have been pivotal in shaping our journey.
• 13:45
  Speaker 3: We're wholeheartedly grateful to our extraordinary team, loyal customers and to our national distributors, partner Southern Glazers, wine and Spirits, for their trust and belief in our vision and extreme appreciative to Greg Metz for his mentorship, craftsmanship and dedication to the team and lasting impact and influence in the spirits industry.
• 14:05
  Speaker 3: So there you go.
• 14:05
  Speaker 3: I mean that's amazing.
• 14:08
  Speaker 3: I mean that's not something you expect out of Ohio, wouldn't you say there, you guys, I mean it's just that Ohio hasn't been.
• 14:17
  Speaker 3: They've been up and coming, but they're not known for this.
• 14:22
  Speaker 3: And Ryan has basically put Ohio, I think, when it comes to distilling, right on the map.
• 14:30
  Speaker 5: Yeah, that's what I was about to say.
• 14:31
  Speaker 5: He is putting them right smack dab in the middle of the map for distilling and blending now, and they're going to be a force to be reckoned with right here in the near future.
• 14:44
  Speaker 2: They're definitely putting pressure on Indiana, for sure, yeah.
• 14:48
  Speaker 3: Well, yeah, for that.
• 14:49
  Speaker 3: Now I don't know, with Indiana now having Penelope and they have the Remus brand, I mean they're just killing it too.
• 14:57
  Speaker 3: I mean, right now the Bourbon Street has some fantastic stuff going.
• 15:01
  Speaker 3: So there you go.
• 15:03
  Speaker 3: Now this, michelon, that was one.
• 15:12
  Speaker 3: So this comes from Middle West Spirits.
• 15:14
  Speaker 3: It was founded in 2008.
• 15:15
  Speaker 3: Middle West Spirits is focused on elevating the distinct flavors of the Ohio River Valley.
• 15:20
  Speaker 3: Our spirit honors our roots and reflect our originality as makers, our integrity as producers and passion for crafting spirits from grain to glass.
• 15:29
  Speaker 3: Now, ryan, his whole thing is based off of.
• 15:34
  Speaker 3: Now.
• 15:37
  Speaker 3: He's got Vendome stills that he works with as far as a partner, but he uses Speyside bourbon cooperage in Jackson, ohio.
• 15:44
  Speaker 3: So he's using a cooperage from Ohio, new charred white oak barrels from Speyside, who have been producing barrels for spirit making since 1947.
• 15:54
  Speaker 3: So that's kind of cool that he uses them.
• 15:56
  Speaker 3: His grains are all grown in Ohio.
• 15:59
  Speaker 3: Everything that he's trying to do through this is to give you, um, an ohio bourbon experience, and then the other thing that he does is he ages it here in ohio in, uh, rickhouses that aren't the biggest, but you know, in ohio when you drive through you rarely if you're, if you're looking at a rickhouse in ohio.
• 17:04
  Speaker 3: You're looking at a barn type rickhouse but he's building, I believe, rick houses that hold 14 000 barrels every three months.
• 17:13
  Speaker 3: That's how much this new distillery is producing.
• 17:16
  Speaker 3: So it's rocking and rolling middle west spirits right now and ryan is rocking and rolling.
• 17:22
  Speaker 3: I'm trying to get down to see him.
• 17:23
  Speaker 3: He's just been so busy.
• 17:25
  Speaker 3: He kind of contacts gone.
• 17:26
  Speaker 3: He's been out of the country.
• 17:27
  Speaker 3: Now he's back in.
• 17:28
  Speaker 3: So I'm trying to get to go down there on a saturday, august 9th or 20, whatever the third saturday in august is.
• 17:36
  Speaker 3: If I can, I'll go down there and see him one on a saturday morning and we'll do a quick podcast out of there.
• 17:42
  Speaker 3: But that's what I'm trying to do.
• 17:44
  Speaker 3: But for right now we have.
• 17:48
  Speaker 3: Do you want to introduce what we are tasting there guys?
• 17:54
  Speaker 2: Quick question.
• 17:55
  Speaker 2: Pardon my ignorance, but are they producing contract?
• 17:59
  Speaker 2: Producing for anybody besides themselves and their old help?
• 18:02
  Speaker 2: Did you say that I missed it?
• 18:06
  Speaker 3: They do contract produce and that bottling line that they have.
• 18:10
  Speaker 3: They bottle for people too.
• 18:12
  Speaker 2: Women may not be able to say who, but they can still use their facility yes.
• 18:22
  Speaker 3: And they're probably aging for everybody too, because when you do that, you offer up the aging, just not the distilling.
• 18:31
  Speaker 2: Walker just joined us.
• 18:32
  Speaker 2: Hey Walker, let's see.
• 18:33
  Speaker 5: Here's Walker bourbon yeah, I'll tell you about the mash bill and the proof and all that.
• 18:43
  Speaker 5: And what we're tasting tonight is the Midwest Spirits cast straight straight weeded bourbon and we are drinking batch 001.
• 18:51
  Speaker 5: It was released date in October 2024 at 122.2.
• 19:01
  Speaker 5: Proof and the undisclosed mass bill is the amounts of yellow corn, soft red winter wheat, two-row barley and dark pumpernickel rye Got a color of chest, like what would you say, chestnut color, and MSRP of about $70 per bottle.
• 19:23
  Speaker 3: So this is the thing they got.
• 19:27
  Speaker 3: Our four grain bourbon is crafted.
• 19:28
  Speaker 3: This is a four grain, OK, and the wheat is the straight weeded bourbon whiskey, but it's four grain.
• 19:35
  Speaker 3: So it has wheat, rye and rye, but wheat being the secondary one, wheat, rye and rye, but wheat being the secondary one.
• 19:42
  Speaker 3: It's from non-GMO yellow corn, soft red winter wheat, two-row barley and dark pumpernickel rye.
• 19:49
  Speaker 3: Rye and wheat are not commonly used together in bourbons because they can be difficult flavors to balance.
• 19:55
  Speaker 3: Middle West Spirit's unique use of dark pumpernickel rye brings a soft spiciness that balances well with the baking spice essence of the wheat for a nice finish without overwhelming the caramel notes from corn.
• 20:09
  Speaker 3: There you go right.
• 20:12
  Speaker 3: So the flavor profile.
• 20:14
  Speaker 3: Well, are we ready to do this?
• 20:16
  Speaker 3: Are we ready?
• 20:16
  Speaker 3: Are we at the point we're going to do the Old Louisville Barrel Bottle Breakdown?
• 20:21
  Speaker 5: Yes.
• 20:21
  Speaker 5: And to do the Old Louisville Barrel Bottle Breakdown yes.
• 20:25
  Speaker 5: And our sponsor, old Louisville, sponsors our Old Louisville Barrel Bottle Breakdown, which consists of the nose, body, taste and finish.
• 20:38
  Speaker 5: Four categories For the nose and the body, you can give it up to four knocks.
• 20:42
  Speaker 5: And the taste and the finish, you can give it up to five knocks each.
• 20:47
  Speaker 5: But if you have one of the categories that is an exceptional to your liking, you can actually give it an extra knock right, which would actually give it a combined score of total.
• 21:07
  Speaker 5: If you've got everything, oh, perfect, 19 out of 18.
• 21:15
  Speaker 3: Yeah, 19 out of 18 is the exceptional score.
• 21:18
  Speaker 3: I will have to tell you that Pumpernickel no, that High Ride Bakers last week scored an 18 out of 18, and I don't give out many of those.
• 21:28
  Speaker 3: That was delicious, especially for a ride.
• 21:33
  Speaker 3: Well, it's a High Ride bourbon.
• 21:35
  Speaker 3: It's a High Ride bourbon, it's still bourbon, but it had some flavor that I was not expecting.
• 21:43
  Speaker 3: I actually really like it.
• 21:46
  Speaker 6: It's nice to be surprised like that once in a while.
• 21:48
  Speaker 2: Yeah, does that mean you're not bringing it tomorrow to share because you like it so much.
• 21:53
  Speaker 3: I bring it all buddy.
• 21:54
  Speaker 3: It's like I share everything.
• 21:56
  Speaker 3: I can't even attempt to drink what I've got here, so I'm sharing away.
• 22:01
  Speaker 3: It's all open.
• 22:03
  Speaker 3: There's just a few bottles I haven't opened, so it's hard to share something with somebody that you're not even drinking.
• 22:10
  Speaker 3: Not many, though.
• 22:12
  Speaker 3: Let's go, let's see what it is.
• 22:15
  Speaker 3: Let's see if we're going to get right into it.
• 22:18
  Speaker 5: We're going to start with the nose on the thing Getting some caramel.
• 22:22
  Speaker 3: I get a little bit of caramel and toffee.
• 22:23
  Speaker 3: Yeah, how about smoked butterscotch?
• 22:33
  Speaker 5: Oh my gosh, A little bit of char.
• 22:34
  Speaker 5: I don't get smoked butterscotch, but I get a little bit of char and a little toffee.
• 22:39
  Speaker 5: Yeah, and I get the toffee.
• 22:43
  Speaker 3: There's a little bit of char in the little toffee.
• 22:44
  Speaker 5: Yeah, and I get the toffee there's a little bit of leather on the back end.
• 22:49
  Speaker 5: Man, it's either leather or, to me maybe, like a tobacco.
• 22:54
  Speaker 5: It's not dry.
• 23:02
  Speaker 5: To me it's not dry like a leather, it's more sweaty like a tobacco to me this is an intense nose.
• 23:11
  Speaker 3: I mean, if the nose had a body, this would be a four on the body.
• 23:15
  Speaker 3: I mean, it's just like it.
• 23:16
  Speaker 3: It there's, you, you don't.
• 23:18
  Speaker 3: It's a lot going on.
• 23:20
  Speaker 3: So much, so much power, the power of the nose.
• 23:23
  Speaker 3: It's not ethanol, it's just so much of what you're.
• 23:26
  Speaker 6: It is not astringent.
• 23:29
  Speaker 3: Yeah, but it makes both your nostrils the dominant nostril.
• 23:31
  Speaker 3: Usually you've got one, but if you smell it out of both, it's happening in both nostrils for some reason.
• 23:37
  Speaker 6: That's what I was doing.
• 23:37
  Speaker 6: I was kind of jumping back and forth and it's the same all the way through both of them.
• 23:41
  Speaker 2: Like I said, I get a little bit of that Dr Pepper flavor that you get.
• 23:44
  Speaker 2: It's a little bit bitter and a little bit sweet like Coke.
• 23:51
  Speaker 5: I'm getting almost that cola.
• 23:53
  Speaker 5: Yeah, a little bit of cola.
• 23:57
  Speaker 6: It's a cherry cola, but not quite.
• 23:59
  Speaker 2: I like that Dr Pepper.
• 24:16
  Speaker 3: When I drink this one, it's just like a butterscotch Werther's on the middle palate.
• 24:23
  Speaker 5: Now, folks, I don't have much left, but we don't either.
• 24:25
  Speaker 5: Yeah, we don't either.
• 24:26
  Speaker 3: This is this cast strength competes with the big guys.
• 24:31
  Speaker 3: It's right up there.
• 24:33
  Speaker 3: The Michelin cast strength, weeded four grain, is right up there with boogers.
• 24:38
  Speaker 3: It's right up there with boogers.
• 24:40
  Speaker 3: It's right up there with a rare breed.
• 24:43
  Speaker 3: I mean, it gives you that hug and those flavors.
• 24:47
  Speaker 3: You know what I mean.
• 24:47
  Speaker 3: And the body on this is holy man.
• 24:54
  Speaker 2: Just a little bit of drying on the cheeks.
• 24:55
  Speaker 2: I don't know if you get that on the tongue.
• 24:56
  Speaker 2: I don't know if you get that.
• 25:00
  Speaker 5: And if you do a little, finish after you get on.
• 25:01
  Speaker 5: I do, and if you do it After you Get on the back side.
• 25:05
  Speaker 5: Yeah, that's where.
• 25:07
  Speaker 5: When it drops out across there, that's where I almost get a leathery.
• 25:12
  Speaker 3: But that's at the back.
• 25:13
  Speaker 3: But if you do this with your tongue, where you just go, you almost still are sucking on it.
• 25:18
  Speaker 3: It's almost like you're still sucking on the butterscotch candy even after you don't have whiskey in your mouth.
• 25:25
  Speaker 3: I agree with that.
• 25:34
  Speaker 6: There's a finger bottle for the price.
• 25:36
  Speaker 5: Yes, there is.
• 25:37
  Speaker 5: I'm getting a little bit of cinnamon.
• 25:39
  Speaker 5: I'm getting it.
• 25:42
  Speaker 3: These castrants.
• 25:43
  Speaker 3: So he was doing the Michelon, it wasn't the castrants, he was serving as his special release band.
• 25:51
  Speaker 3: But ever since he's introduced these castrants which has just been recently, in the last since I've seen him, I'm trying to think.
• 26:02
  Speaker 3: When me and CP were there last, it's got to be about six months ago this was there and it's on every shelf in America right now and I think right now it's, like you said, for the price and it's there and it's something that's on the shelf like Rare Bre, rare breed, not like what readily available to everybody yes, that's what I mean all the way down to south carolina and all over.
• 26:31
  Speaker 5: Is it all the?
• 26:32
  Speaker 3: continental united states, 48 states.
• 26:34
  Speaker 5: Yeah, but now, like john just said, we actually went looking for this particular batch.
• 26:39
  Speaker 5: But but the batch that we saw today at the Benny's here was batch 351.
• 26:45
  Speaker 5: So, yeah, nothing like this right here, which this is batch 001.
• 26:49
  Speaker 5: Well, you hope that they're batches, that Ryan's keeping those batches consistent, you know, I think he probably is, but the only thing that we did notice and the reason that we didn't grab another bottle is that batch 351 was always yeah, it was down to 95.
• 26:58
  Speaker 5: I think it was lower.
• 26:59
  Speaker 5: Had noticed in the region that we didn't grab another bottle.
• 27:00
  Speaker 5: Is that best 351 was all yeah, it was down to 95, I think it was yeah it was down to 95 proof, and so that's why we didn't grab a bottle.
• 27:08
  Speaker 3: It was like well, it was, was it?
• 27:09
  Speaker 3: Was that the cast strength, or was that the just the regular one?
• 27:14
  Speaker 5: oh, regular that was yeah, you're right, you're absolutely right.
• 27:17
  Speaker 5: It was not the cast strength, the way they put these bottles in the label the label was named, except for the cast strength.
• 27:25
  Speaker 3: Except for cast strength written on the bottom of it.
• 27:29
  Speaker 5: I thought we just acknowledged that.
• 27:33
  Speaker 3: Nash.
• 27:33
  Speaker 3: After that I had a hammer at home.
• 27:35
  Speaker 5: There you go, we will take a beating.
• 27:37
  Speaker 5: There you go, just like tomorrow, we're going to watch it and see it hammered home.
• 27:43
  Speaker 3: Yeah, get your beer, Get ready to be drinking some old style?
• 27:46
  Speaker 3: Oh yeah, absolutely All right, so anyways.
• 27:50
  Speaker 3: So you guys ready to, you ready to?
• 27:53
  Speaker 5: All right.
• 27:54
  Speaker 5: So how about we let our guest here, our host Mr Rick, Our host John, Go first here?
• 28:04
  Speaker 3: This is the first time John is participating for real.
• 28:06
  Speaker 3: Welcome to the Old Louisville Barrel Bottle Breakdown, Mr.
• 28:10
  Speaker 6: Appreciate being here, man, your knowledge, all you guys, is helping me in my game, as I'm learning suburban journey and I gotta tell you this is very surprising, and maybe it shouldn't be surprising, but I'm going to give this note a four and it just jumps out I'm going four.
• 28:26
  Speaker 3: All right, here we go.
• 28:27
  Speaker 3: Tell me if you can hear it.
• 28:28
  Speaker 3: All four, all four, finally figured that out.
• 28:36
  Speaker 2: All right, we're going to work our way across here to whiskeygo, I think the thing that makes it and I agree with John, you want to work our way across here to whiskeygo.
• 28:45
  Speaker 2: Second.
• 28:45
  Speaker 2: Well, I think the thing that makes it and I agree with John, the thing that makes it poor for me is it's got the complexity, it's got the flavors, it does have the astringency to pick up a lot of these and that really makes it for me.
• 28:56
  Speaker 2: It doesn't burn my nostrils.
• 28:57
  Speaker 2: So, based on that, I I gave it four also.
• 29:05
  Speaker 5: I'm almost gonna have to go with almost the same thing.
• 29:07
  Speaker 5: Whiskey Doc said is that it doesn't have the stringency of the alcohol there and that allows you to the aroma comes through and this is so complex, you can smell so many different aromas in there.
• 29:20
  Speaker 5: Uh, and for cast rank, that's so unusual to me.
• 29:24
  Speaker 5: And remember, this is a weed and it's a weed and what you're using is a softer uh on, you know, on the nose, and and shouldn't have that many more.
• 29:37
  Speaker 3: I think the pumpernickel rye on the nose.
• 29:39
  Speaker 3: Really that.
• 29:40
  Speaker 3: That's the pumpernickel rye that they're using on this foregrain.
• 29:42
  Speaker 3: That really gives you a nice—it's not for a cast strength, it's not overly biting, but yeah.
• 29:51
  Speaker 5: You get all the sweetness, and the caramels or the butterscotch are coming through, and then you get that little bit of rye spice that comes through.
• 29:58
  Speaker 5: But then you get, like I say, either a or oak, that's coming through on it too, like I say it's really good, it's very easy, like if you're talking about the pumpernickel man.
• 30:06
  Speaker 6: it's like a warm pumpernickel rye bread and then you put some butter in there.
• 30:10
  Speaker 5: Oh man.
• 30:14
  Speaker 2: So I agree with that man.
• 30:15
  Speaker 2: I'm going to have to do the four too earlier.
• 30:17
  Speaker 2: We've got coffee, apple cake or pie.
• 30:19
  Speaker 5: that we're having.
• 30:21
  Speaker 5: Don't be a joke like that.
• 30:22
  Speaker 6: We'll save you some.
• 30:23
  Speaker 6: We'll save you a piece.
• 30:26
  Speaker 3: Thanks, are you giving it a four or two?
• 30:33
  Speaker 5: Sir, that is my strong.
• 30:39
  Speaker 3: Alright, let's do it Alright.
• 30:42
  Speaker 3: All right, let's do it All right.
• 30:46
  Speaker 3: So I do like the nose, but there's an aspect of it that I wanted to be more for my nose to pick up before.
• 30:57
  Speaker 3: I wanted to have a sweetness in it For the nose.
• 31:00
  Speaker 3: That's the one thing that I don't get the sweetness.
• 31:03
  Speaker 3: I love the whole aspect of it, but I'm going to give it a three.
• 31:07
  Speaker 5: Oh, wow, yes.
• 31:12
  Speaker 3: Alright.
• 31:12
  Speaker 3: So we're going to go back the other way.
• 31:14
  Speaker 3: Body Alright.
• 31:15
  Speaker 3: It's sweet deliciousness on the body all through cheeks, under your tongue, on top.
• 31:29
  Speaker 3: If all you have to do is to make it a four is just do a little Kentucky Chew and it goes everywhere completely there's no doubt about it.
• 31:37
  Speaker 3: And so this body I do give for, and that's next to Super Nash, and I just and it's really thick in the glass.
• 31:52
  Speaker 5: It's the roof of my mouth Back and the sides of my tongue.
• 31:58
  Speaker 5: I mean, it's just got a great mouthfeel to it and that's what I look for when I'm looking towards the body.
• 32:03
  Speaker 5: And I'm gonna have to give it a four too.
• 32:09
  Speaker 3: Uh-oh, causing problems.
• 32:13
  Speaker 5: I'm breaking pictures there, you go, you did a four.
• 32:17
  Speaker 5: Yeah, better not break down that picture, All right?
• 32:21
  Speaker 6: Whiskey.
• 32:21
  Speaker 2: Doc what do you think?
• 32:23
  Speaker 2: You know, when I look at this and taste it, it just comes to my mouth.
• 32:28
  Speaker 2: I mean just literally cheeks, tongue, throughout everything.
• 32:31
  Speaker 2: And you look at it your legs.
• 32:34
  Speaker 2: That looks like just a rabbit.
• 32:35
  Speaker 2: It takes a while for that.
• 32:36
  Speaker 2: I have to give it a four, though.
• 32:39
  Speaker 2: All right.
• 32:45
  Speaker 6: I don't know about legs like Desiree, but you can have legs like Marilyn Monroe and that's back in the day.
• 32:49
  Speaker 6: But I would say legs on this are tall, they run nice.
• 32:52
  Speaker 6: That ball feel is great.
• 32:54
  Speaker 6: It just coats it does from the front to the middle to the back.
• 32:58
  Speaker 6: I'm gonna pour a jab on this one too.
• 33:00
  Speaker 6: This is really solid.
• 33:07
  Speaker 3: So, like I said, this is the reason why Middle-Ast Spirit is our sponsor.
• 33:09
  Speaker 3: It's not always just because we know them and they're a great guy and everything, but it's because the whiskey is fantastic All of our sponsors.
• 33:16
  Speaker 3: What they put in the bottle is something to revel over, and I'm thinking that this is so.
• 33:21
  Speaker 3: Now we're coming back down, we're talking taste.
• 33:24
  Speaker 3: Where we up the end, we can taste, and then finish a five we can taste me Larry on the nose.
• 33:36
  Speaker 6: I picked that a little bit.
• 33:37
  Speaker 6: I picked up the buscatch and bought a little bit.
• 33:40
  Speaker 6: Um, I picked that up a little bit.
• 33:49
  Speaker 3: I picked up the buskets and bought a little bit of that.
• 33:51
  Speaker 3: Go ahead, Mark, you know you bottle?
• 33:52
  Speaker 6: it upside down or just do it.
• 33:53
  Speaker 6: We all have the same amount.
• 33:53
  Speaker 6: No, it's too old in the bottle, but yeah, no, I think I'm going to go four on the taste on this for me.
• 33:59
  Speaker 6: We're on a five, we're on of time, it's three minutes the doctor, I really, really like the southern type whiskey.
• 34:17
  Speaker 2: This is not those, but it does have the cola flavor that I get out of some of the Bentley stuff.
• 34:24
  Speaker 2: Oh yeah, I really, really like that and for some reason there is a southern cola.
• 34:28
  Speaker 2: I get that flavor out of it.
• 34:30
  Speaker 2: I can't go as high as if I want it, but I think it's a good size for all of us Okay.
• 34:40
  Speaker 3: Super Nash.
• 34:48
  Speaker 5: Do anything.
• 34:49
  Speaker 5: As I poured the last, wow Hearing that Pump, pump, no rock.
• 35:01
  Speaker 5: What are we doing?
• 35:02
  Speaker 5: And I tell you what they've done a fantastic job.
• 35:09
  Speaker 5: And this reach right up there Almost made it to five, but they call it just a little bit short because it's like predominantly just like two or three layers that are sticking out, but then, like the other layers that you really want to do that are sticking out on the nose are not really coming through.
• 35:30
  Speaker 5: Only about two or three yeah, only two or three of them are really coming through across the taste and on the palate.
• 35:35
  Speaker 5: If you do a four and a half it would probably be that big.
• 35:38
  Speaker 5: Yeah, come through across the tape and on the pallet.
• 35:39
  Speaker 5: If you do a four and a half, it would probably be that big.
• 35:40
  Speaker 5: So I think I'm going to do a four and a half, and that's the reason why that's what I'm going to find.
• 35:46
  Speaker 3: We're going to go the opposite way that you guys went.
• 35:49
  Speaker 3: Oh, and this is the butterscotch in.
• 35:55
  Speaker 3: It is my wheelhouse, so I'm sitting there going.
• 36:00
  Speaker 3: Yeah, I'm all in on butterscotch, caramel toffee and when you get barrel-proof, this sweet, it's not like it's on a different level.
• 36:08
  Speaker 3: I had a couple rare breads that the caramel came out and whatever, and it's why I'm in whiskey, because I love caramel, I love butterscotch and this lives butterscotch, so I'm gonna give it a five.
• 36:23
  Speaker 5: And a butt up up.
• 36:24
  Speaker 5: Oh, that's nice oh.
• 36:28
  Speaker 2: I just want to say something while we're going.
• 36:30
  Speaker 2: You guys are such drink fair men.
• 36:31
  Speaker 2: I bet you stay hydrated if you're drinking.
• 36:33
  Speaker 2: Maybe this happens to be a water that's got some magnesium and everything like that and Cora.
• 36:39
  Speaker 2: If you're a water and bourbon podcast.
• 36:41
  Speaker 5: We'd love for you to be a secondary sponsor to our bourbon podcast Now that we're promoting the water.
• 36:45
  Speaker 5: That's not what I did.
• 36:46
  Speaker 5: I just wanted to add to the core water.
• 36:50
  Speaker 5: It's the kind of water you like to drink In your stomach.
• 36:53
  Speaker 5: Some bourbon In your blood water, yes.
• 36:54
  Speaker 6: It's something to stay hydrated.
• 36:55
  Speaker 6: Yeah, some bourbon.
• 36:56
  Speaker 5: You need to put water, something to stay hydrated?
• 36:57
  Speaker 5: Yeah, all right, we are down to the finish.
• 37:01
  Speaker 5: Oh, my goodness, and you just finished it, dude, yep, and you can go first.
• 37:07
  Speaker 3: It starts like five minutes.
• 37:09
  Speaker 3: It's a minute to long, so it's not long enough yet for a finish.
• 37:13
  Speaker 3: I think that'll come as this whiskey, as it gets even older than what it already is, there's definitely a six, seven years you know aspect of it.
• 37:23
  Speaker 3: So that takes me to out of five.
• 37:27
  Speaker 3: I would say this niche, except butterscotch, like going First it's butterscotch and it goes up to leathery notes and then it comes back to butterscotch.
• 37:38
  Speaker 3: So I'm going to go for this Alright how old did you say you were?
• 37:43
  Speaker 3: Six or seven.
• 37:47
  Speaker 5: According to yes, the NAS is non-associated.
• 37:52
  Speaker 5: The website states that you're four years old.
• 37:56
  Speaker 5: Four years old, and according to what they said and that is what they were talking about too is that, although it has strength, you expect a little bit more from it, and maybe it's hard to eat a little bit because of all the flavors and everything that comes out of it, but though it tastes older than it actually is, there is a touch, a touch harder present, which they'd like to see around and improve in future batches, which they probably have done, which we hadn't tested the future batches.
• 38:25
  Speaker 3: My guess, though, is that there is some six, seven in there, but when you're talking eight and you gotta go with the youngest whiskey, so I guarantee this is just like a 9.9.
• 38:35
  Speaker 3: You know that it's not just 9.
• 38:37
  Speaker 3: That's what they're using.
• 38:37
  Speaker 3: They're using 10.11.
• 38:38
  Speaker 3: No, just look at the house.
• 38:39
  Speaker 3: So, um yeah.
• 38:41
  Speaker 3: So my 4 gives me 10.
• 38:47
  Speaker 3: Yes, I gave it a 4, a 6, and that was 10 plus a 10.4.
• 38:52
  Speaker 3: So that's 17 out of 18.
• 38:54
  Speaker 3: You are a super-ass.
• 38:56
  Speaker 5: Yep, and this is where I think this finish for me gets so much flavor and lasting.
• 39:03
  Speaker 5: It gives you a good hug.
• 39:05
  Speaker 5: I mean, the finish on this keeps going and going and going and so long after I've tasted it that this is really the finish on it is because I'm in, I'm in, I'm in the brown sugar, the oakiness you know, which is like sweet oak, is like a dry oak or like an over-raised oak and it's also like it's just a hint of the sharp and then there's just that dark fruit flavor that's coming in on it.
• 39:34
  Speaker 5: I'm getting such a warm finish that I am on the palate on the taste, so I'm gonna have to get a five on the finish, which makes me 17.
• 39:47
  Speaker 3: And we're talking our apples.
• 39:49
  Speaker 2: I was already give it a three and I hydrated, took a swish and after swishing I could still eat it.
• 39:57
  Speaker 2: It actually opened the flavor up more, so I agreed to turn it to a five, which just surprised me All right, wow, and that will make you a little jammy.
• 40:09
  Speaker 5: Awesome, oh.
• 40:11
  Speaker 6: Well, I tell ya I really like the finish.
• 40:15
  Speaker 6: On this I agree with you, ash, it's just you.
• 40:18
  Speaker 6: It's got me in the middle of something to the back that finish the more I sit on it really stood out and I think, if you're right, I think that briscotch just is lingering in the last three years and it's just not a super huggy fish, but it's warm enough and I'm going to give five.
• 40:37
  Speaker 5: I really enjoy this fish.
• 40:38
  Speaker 5: I have also brought this all to 17.
• 40:42
  Speaker 5: I didn't plan that there are different scores throughout.
• 40:46
  Speaker 6: So I was going to do the 4-5.
• 40:47
  Speaker 6: Boy, it's just a game.
• 40:49
  Speaker 5: So, overall, this scored a 17 out of a 18.
• 40:53
  Speaker 5: Out of 18.
• 40:54
  Speaker 5: That's some good middle, thank you.
• 40:56
  Speaker 3: And that brings us to the end of our Louisville Whiskey Company at 18.
• 40:57
  Speaker 3: That's some middle-.
• 40:58
  Speaker 3: Yeah, you're good to go.
• 40:58
  Speaker 3: Cheers to us.
• 40:59
  Speaker 3: Thank you All right, so Middle-West Spirits.
• 40:59
  Speaker 3: And that that brings us to the end of our Louisville Whiskey Company of Pearl Island Breakdown, where Middle-West Spirits Michelin, castor Four, green Bremen pulls us down to B.
• 41:08
  Speaker 3: I mean honestly, that's Pappy something, even maybe old and will tell it's cast ring and all the way all is in cast right, is it not sure, jerry?
• 41:31
  Speaker 3: Jerry, and ask her it.
• 41:33
  Speaker 5: She's already had a good one.
• 41:35
  Speaker 5: What's serious You're?
• 41:37
  Speaker 5: Trying to get.
• 41:39
  Speaker 3: Yeah, I'm not here, so here it is.
• 41:42
  Speaker 3: Middle East Fares has completed a new world-class distillery in Ohio, making one of the largest independent distilleries in North America.
• 41:48
  Speaker 3: This ancient English distillery is provided by Temple At a state of the art 75,000 square foot distillery, long grain processing and bottling facility to supplement the capacity of its rental district on Klinanu in a short north district.
• 42:03
  Speaker 3: The solar expansion has brought economic benefits to the east side of Columbus, with the reuse and improvement to land and existing structures tripling the employee base, with more merchants to come in 2025, plus management of over 25,000 acres of low-grain farmland, and bring additional revenue to the Wesleyan community.
• 42:22
  Speaker 3: Middle-east Spirit was founded in 2008 by a head of the DOI and is built on a patchwork of the highest quality spirits.
• 42:27
  Speaker 3: The land comes from a family heritage of distinct agricultural spending for generations, which inspired me to learn every aspect of this team.
• 42:34
  Speaker 3: With over 20 years of experience in the world-winning spirit, the Middle-East team has a substantial knowledge and knowledge and capacity to pay for it by providing craftsmanship and facilities to support fellow whiskey makers in any part of their journey, from small batch, large format and seed selection to bonding Along the journey of our own whiskey making, development and growth.
• 42:52
  Speaker 3: We have elaborated with others at every stage and size of the process, from passing to full-scale commercial production.
• 42:57
  Speaker 3: Now that our expansion is complete, we're excited to continue these partnerships and help fellow distills by assisting all aspects of whiskey making while continuing, growing and innovating our own brand Sending.
• 43:05
  Speaker 3: The West Bear current produces 15 of its own brands, including Midwest Burden Rye and Wheat Whiskey.
• 43:09
  Speaker 3: The Super Premium Bullcats, which is a collection of OYO Vodkas, bim and Petal, and Lost and Unreguined.
• 43:16
  Speaker 3: What's better?
• 43:17
  Speaker 3: Our tip team has collaborated with dozens of pumping sites, solar and lines to develop a unique product With a scan to complete the team's red-tabbed product in need of grain-sourcing, processing, 3d-r-sling buying and blending, barrel-matching and finished goods storage, aged barrel and bulk, whiskey and film.
• 43:33
  Speaker 3: The combination of strong partners with high quality NGO grants, distilled fillies and XT Smiths for the needy position to help partners grow and innovate with fully optimized capabilities Pretty cool, eh.
• 43:43
  Speaker 3: That explains why I always can't explain what I'm trying to tell people.
• 43:47
  Speaker 3: 75,000 square foot facility I mean that is huge, that is.
• 43:53
  Speaker 2: Is there a city?
• 43:54
  Speaker 5: Hey, we're glad you could find us, yeah, sure.
• 43:57
  Speaker 3: Is he on Facebook?
• 43:58
  Speaker 3: Yes, it's funny because I see many testers are saying oh, he is watching, right?
• 44:05
  Speaker 3: Yes, okay, he hasn't commented yet.
• 44:07
  Speaker 3: All right, that's fine.
• 44:07
  Speaker 3: That I don't see ever to see watching from the feed, so anyways.
• 44:13
  Speaker 5: You can't watch.
• 44:14
  Speaker 5: There's no one watching you.
• 44:16
  Speaker 5: It doesn't tell me Facebook.
• 44:17
  Speaker 5: I can just see there's kids.
• 44:17
  Speaker 3: What do you do?
• 44:17
  Speaker 3: It doesn't tell me on Facebook.
• 44:18
  Speaker 3: I can just do it from the brain.
• 44:21
  Speaker 6: You know it's about 300, 30 of these little kids.
• 44:26
  Speaker 5: Yeah, they started alcohol.
• 44:27
  Speaker 5: Yeah, for a while we stayed awake.
• 44:29
  Speaker 5: Okay, dinner must be done after a while.
• 44:32
  Speaker 6: Oh, my God.
• 44:36
  Speaker 5: You should eat in the blaze.
• 44:37
  Speaker 5: You're done.
• 44:37
  Speaker 5: Awesome, that's what we do.
• 44:38
  Speaker 5: We play you should be in the blaze.
• 44:41
  Speaker 3: Awesome, well, that was fun, all right.
• 44:45
  Speaker 3: So let's end it for the regular thing.
• 44:47
  Speaker 3: We'll stick on a little longer.
• 44:48
  Speaker 3: We have one more time for a second and then I'll go this up and get back.
• 44:52
  Speaker 3: Thanks everybody.
• 44:53
  Speaker 3: Thank you Supermash and John.
• 44:55
  Speaker 2: Cummings, if you want to join us, if you're interested in joining us, that'd be great, and so I will thank you for everybody.
• 44:57
  Speaker 2: Thank you, supernash and John Cummings, if you want to join us if you're interested in joining us.
• 44:59
  Speaker 3: that'd be great too, and so I will thank the PBS team for that.
• 45:03
  Speaker 5: Yeah, we thank everybody for tuning in to YouTube and we appreciate so much support and if you do leave a feedback and it helps so much and anything else you can do to support us.
• 45:14
  Speaker 5: If you want to swag, go to our website.
• 45:16
  Speaker 5: Want some bottles?
• 45:17
  Speaker 5: Uh, barrel picks.
• 45:18
  Speaker 5: Send me a message We'd love to share with you.
• 45:22
  Speaker 3: Oh, and a big announcement Our next barrel selection will be a fight in Maker Mark.
• 45:26
  Speaker 3: Uh, thursday morning 9 am, september 4th.
• 45:30
  Speaker 3: Uh, the morning after the bus work, it's going to be for Annie Lee Robbins.
• 45:34
  Speaker 3: Yes, rob will drop by and say we should be full power.
• 45:39
  Speaker 3: So that's pretty good.
• 45:40
  Speaker 3: Excited for that, and there we go.
• 45:43
  Speaker 3: Everybody, it's Scottie Burr.
• 45:45
  Speaker 3: Come for all you Scottie Burr boys.
• 45:46
  Speaker 3: Make sure to follow us on Facebook, instagram, youtube or listen to us on our Spotify, apple or wherever you listen to your podcasts.
• 45:53
  Speaker 3: Make sure to like to, at your house or your car.
• 45:59
  Speaker 3: And if you like to Siri, chat to me.
• 45:59
  Speaker 3: It's pretty fun.
• 46:00
  Speaker 3: Check me to know who the Scotchie Bourbon Boys are, that's for sure.
• 46:02
  Speaker 3: It's all really good what I was about.
• 46:05
  Speaker 3: So that's what's going on in chat.
• 46:06
  Speaker 3: But, oh, remember, remember, wwwscottybourbonboyscom.
• 46:12
  Speaker 3: I did this and remember, no matter how you listen or watch you like this, subscribe, leave a um, remember, and let's, before that, let's get what I like.
• 46:23
  Speaker 3: There's a lot of buried in here, nope, nope, I'm not ready for that.
• 46:31
  Speaker 3: I am not.
• 46:32
  Speaker 3: I don't know how all the brutal you are.
• 46:34
  Speaker 3: You were born.
• 46:36
  Speaker 3: Where is it buried?
• 46:37
  Speaker 3: It's somewhere.
• 46:39
  Speaker 3: It's not there.
• 46:40
  Speaker 3: Okay, middle-east.
• 46:42
  Speaker 3: We did a lot I can get, that I can get rid of that Is that it?
• 46:45
  Speaker 3: No, you're cleaning up your funeral.
• 46:48
  Speaker 3: Wait, I'm trying.
• 46:49
  Speaker 3: I did see here somewhere.
• 46:51
  Speaker 3: Oh no, that is cruel.
• 46:54
  Speaker 3: There it is.
• 46:56
  Speaker 3: You don't have it.
• 46:58
  Speaker 3: You do not have what I have here Now.
• 47:01
  Speaker 3: Good or equals time thing with your friends John Whiskey, doctor and Superdick.
• 47:07
  Speaker 3: Yeah, guys, times and remount drinks, overdrive and live.
• 47:15
  Speaker 3: And here comes our theme song All right, there we go.