Latest / The Scotchy Bourbon Boys / A Dive into Waterford Irish Whiskey: Unraveling Flavor and Craftsmanship & CT's Irish Cold Coffee Just In Time for ST. Patty's Day

Transcript

A Dive into Waterford Irish Whiskey: Unraveling Flavor and Craftsmanship & CT's Irish Cold Coffee Just In Time for ST. Patty's Day · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Hey Scotchy Bourbon Boys, I'm here to tell you all about Rosewood Bourbons and Rye the bourbon that implicated Andy Dufresne in a double homicide he did not commit in the classic movie Shawshank Redemption, initially produced in California by General Distillers in the 1930s and originally called Lewis Hunter's Rosewood Bourbon master blender.
• 1:20
  Speaker 1: Jason Giles has brought back Rosewood to you by purchasing plus contract distilling barrels of bourbon in Kentucky and Indiana.
• 1:28
  Speaker 1: Once they mature, he ships them to Texas where he ages them for at least another summer in the Longhorn heat.
• 1:33
  Speaker 1: The Rosewood Contextian blend and the Rosewood single barrels offer a unique bourbon and rye experience.
• 1:40
  Speaker 1: Please drink responsibly and never drink and drive.
• 1:43
  Speaker 1: Thank you, we'll be right back.
• 2:56
  Speaker 3: All right, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight along with super nash and ct, and we've got a special going irish podcast and uh, it's got everything tonight.
• 3:14
  Speaker 3: Uh, ct's really ready to go.
• 3:16
  Speaker 3: You can tell that super nash is ready.
• 3:19
  Speaker 3: Toelf still a little bit under the weather and I will be letting CT and Super Nash take this one over.
• 3:27
  Speaker 3: But first wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys merchandise Glen Cairns T-shirts.
• 3:34
  Speaker 3: And then also make sure you follow us on Facebook, instagram, youtube and X, along with the major podcast formats, which is apple, iheart spotify.
• 3:46
  Speaker 3: Please go to there and subscribe.
• 3:48
  Speaker 3: Subscribing is everything and commenting but like, listen, subscribe and leave good feedback, uh, and comment.
• 3:58
  Speaker 3: So, uh, we're ready to go here tonight we're doing this awesome podcast.
• 4:04
  Speaker 3: We made a couple changes.
• 4:05
  Speaker 3: We've been talking about them and very excited.
• 4:08
  Speaker 3: But, ct, why don't you start us off and get us going with what we're going to?
• 4:16
  Speaker 4: you know how this podcast is going to go podcast is going to go Basically, we're going to talk through some of the different Irish whiskeys, from the shelfers that you see every day to the single barrel releases and things like that.
• 4:32
  Speaker 4: Are we going to go ahead and start off with our Louisville bottle?
• 4:40
  Speaker 4: Are we doing the Waterford?
• 4:42
  Speaker 4: Yeah, we're doing the Waterford.
• 4:43
  Speaker 3: Yeah, we're doing the Waterford, so it would be the old Louisville barrel bottle.
• 4:49
  Speaker 3: What's the last one Breakdown, barrel bottle breakdown.
• 4:56
  Speaker 3: And we're basically going to do it and it's similar to our old way, but we call them, instead of bangs or bashes, we're calling them knocks.
• 5:09
  Speaker 3: So the rating scale is the same.
• 5:13
  Speaker 3: You could give up to four knocks for taste, no, four knocks for nose and body and up to five knocks for tastes and finish.
• 5:23
  Speaker 3: And if there's a special knock you give, give it an extra butt up, up.
• 5:29
  Speaker 3: So we're gonna rate that tonight.
• 5:31
  Speaker 3: Now, I do not believe super nash has that.
• 5:34
  Speaker 3: I know that he wasn't able to get that.
• 5:37
  Speaker 3: This is a was.
• 5:38
  Speaker 3: Uh, you know the.
• 5:39
  Speaker 3: The reason why irish whiskey is so big here in Ohio is because Ohio has really taken a.
• 5:46
  Speaker 5: But Super Nash is going to keep score, that's right, and also, in case either one of y'all didn't get it, I do have some background and a little bit of history and stuff on the Waterford Cuvée, kofi.
• 6:02
  Speaker 5: If y'all would like for me to start off by giving that, yeah, why don't we pour it?
• 6:08
  Speaker 4: and we'll start Nash, and you kind of talk through that stuff as we go.
• 6:11
  Speaker 4: The one thing about Waterford that I think drew all of us if you were in Ohio last year when they were here for all the different events just the packaging was amazing.
• 6:25
  Speaker 4: But the story was awesome and just how they take everything to a very extreme science and knowing where everything's at, when the crop was taken in, when it was distilled, I mean they take things to another level.
• 6:40
  Speaker 4: But the packaging was just amazing, as this box, the C cuvee bottle, came in, this, this pretty cool box.
• 6:46
  Speaker 4: Uh, the bottle is absolutely gorgeous.
• 6:50
  Speaker 4: It has a pink glass top to it and the juices is just great.
• 6:56
  Speaker 4: So I'm excited to barrel bash this one, or not barrel bash it, break down it.
• 7:02
  Speaker 4: See, we got it, we'll get used to it.
• 7:11
  Speaker 3: You're excited to barrel bottle, break down it, or we'll just call it break it down All right.
• 7:14
  Speaker 5: Over the years, waterford Distillery has created a large range of single farm origins single spirit with a unique terroir.
• 7:21
  Speaker 5: Single farm origins single spirit with a unique terroir.
• 7:23
  Speaker 5: While these bottlings are very interesting and often simply very good, their best expressions have been the cuvee bottlings.
• 7:31
  Speaker 5: In my opinion, these are combinations of different farms, which often leads to higher complexity.
• 7:39
  Speaker 5: Recently, waterford presented a new benchmark release, the Waterford Cuvée Kofi, after Nathaniel Kofi who created the label's artwork.
• 7:49
  Speaker 5: It is a composition of 24 different farms aging in the first fill in Virgin American oak, french oak and Vendu Natrialkesk.
• 8:01
  Speaker 5: They say it's their most expressive, most complex single malt to date.
• 8:06
  Speaker 5: It's also older than previous cuvées, with every component over six years of age.
• 8:12
  Speaker 5: It's 50% OB and on the nose you'll probably get pipe tobacco.
• 8:24
  Speaker 5: Tea leaves appear first, with caramel notes and vanilla pods, toasted oak, creamy hazelnut paste, a light hint of stewed vine, peaches and a dusty pepper.
• 8:37
  Speaker 5: Then back to earthy notes and bread, as well as some burnt heather.
• 8:41
  Speaker 5: Sweetness, but also unami and I'm not sweetness, but also unami.
• 8:47
  Speaker 5: If anything this confirms it has nothing to do with a classic Irish pot.
• 8:51
  Speaker 5: Still whiskey, and on the mouth you're probably going to get a nicely chewy texture more peaches along with baked apple and cinnamon.
• 9:01
  Speaker 5: Chewy texture, more peaches along with baked apple and cinnamon, as well as caramel, candy and milk chocolate, plenty of barley and then waves of spicy notes like pepper, ginger and aniseed, and still some bread crust along with an earthy side, mulching leaves and tobacco, hints of raisins and strawberries with cream and very subtle bitter flesh.
• 9:23
  Speaker 5: Is quite complex indeed and there's a lot going on, and the finish is medium long, with alternating sweetness and spiciness and a seed caramel and dried fruits as a lot.
• 9:39
  Speaker 5: Yep, uh, cuveée is written cuvée, with the sigma sign referring to the end result being bigger than the sum of parts.
• 9:48
  Speaker 5: It is indeed a complex whiskey that exceeds expectations for its age.
• 9:54
  Speaker 5: Some bitter spice towards the end brings it down a little, but otherwise this is a very tasty whiskey.
• 10:00
  Speaker 5: Little, but otherwise this is a very tasty whiskey.
• 10:03
  Speaker 5: And, matter of fact, uh, no wonder I couldn't see it, but only seen in the waterford shop.
• 10:08
  Speaker 5: And uh, lmdw, I'm not sure what that stands for.
• 10:13
  Speaker 3: For now, well, it came across last year and one of the cool things about it right, talk about the, you know CT, about your bottle.
• 11:11
  Speaker 3: Right, what you can do.
• 11:13
  Speaker 3: What do you mean?
• 11:16
  Speaker 3: Oh yeah, With Waterford.
• 11:20
  Speaker 4: Yeah, you can scan the code on it and it'll tell you and I'm not going to remember exactly all the specifics, but it will tell you exactly what time of year the grain was brought, in, which this one you said is a blend.
• 11:40
  Speaker 4: So it's different.
• 11:40
  Speaker 4: But what field?
• 11:42
  Speaker 4: I mean they have it down to a super, super intricate science to be able to let you know when your bottle was put together, the grain and then obviously aged.
• 11:54
  Speaker 3: But it's so complex I don't think I know all of it well, it's like when you look they, they have all the different barrels, all the different farms and where it all came from.
• 12:07
  Speaker 3: And when you scan that in, it tells you the different barrels, all the different farms and where it all came from.
• 12:09
  Speaker 3: And when you scan that in, it tells you the whole blend of all the 14 different.
• 12:14
  Speaker 3: I mean this is like so complex.
• 12:18
  Speaker 3: I was just so fascinated last year.
• 12:20
  Speaker 3: So I mean that is the one thing that Waterford was very impressive.
• 12:26
  Speaker 3: They were just into terroir like nobody else.
• 12:31
  Speaker 3: I mean their farms each one had its own and they were just testing it all along.
• 12:40
  Speaker 4: Yeah, bennett, you could just tell they were in a different world as far as that part of the business.
• 12:48
  Speaker 4: And they offer a lot of nice bottles.
• 12:50
  Speaker 4: I mean they had several different ones last year that we could try and I can't remember them all, but there was a little.
• 12:57
  Speaker 4: Everything that we drank was really good, even down.
• 12:59
  Speaker 4: They had a.
• 13:00
  Speaker 4: They had a heavier peated one that I was a little reluctant to try.
• 13:06
  Speaker 4: That was one that their master distiller was there and talked about, so he had me drink it and it was very good.
• 13:15
  Speaker 4: I mean it rivaled a really good scotch.
• 13:18
  Speaker 5: Stacy said it's a blend of single malts and it even tells you the name of the farmer who grew the barley.
• 13:26
  Speaker 3: Yeah, it's crazy.
• 13:34
  Speaker 4: Yeah, it's complex, it is uh, and it just you know the fruit notes that come out of this.
• 13:37
  Speaker 4: Compared to what we're typically talking about with bourbons and things like that is just completely different oh yeah, this is irish whiskey.
• 13:46
  Speaker 3: Like, yeah, on steroids, there's no doubt.
• 13:50
  Speaker 3: There's no comparison to a bourbon on this.
• 13:52
  Speaker 3: This is Irish whiskey.
• 13:55
  Speaker 3: This is a single malt that pot stilled and the flavors that are in there, I mean the barley you totally pick up the barley on the nose barley, you pick it, you totally pick up the barley on the nose.
• 14:15
  Speaker 4: Yeah, the, the note that comes to me really in the fruit side of it is the peach.
• 14:17
  Speaker 4: I get the peach a lot on the nose and on the palate I would say um, it's a hundred proof.
• 14:27
  Speaker 3: That's another thing that I wanted to tell everybody, um, a lot of times.
• 14:31
  Speaker 3: This is this Irish whiskeys are 80 proof.
• 14:34
  Speaker 3: They stay 80, but this one's a hundred, so it's, it's on a different level, that's for sure.
• 14:40
  Speaker 3: All right, what are you getting?
• 14:43
  Speaker 3: What do you get on the nose?
• 14:50
  Speaker 4: It's the, just the baking.
• 14:52
  Speaker 4: You know the fruits there, but it's just a lot of baking sweetness to me, you know, like a fresh pie or something like that.
• 15:01
  Speaker 3: Yeah, there's a pie aspect to it.
• 15:02
  Speaker 3: Yeah, it's different.
• 15:06
  Speaker 4: Like a peach pie, I guess would be a bit.
• 15:09
  Speaker 4: It just has and it changes.
• 15:11
  Speaker 4: I've smelled this glass 12, 15 times now and it changes every time a little bit.
• 15:17
  Speaker 3: There's a lot of vanilla and I would say pear and vanilla.
• 15:22
  Speaker 4: The vanilla is probably where all that baking note is coming from.
• 15:25
  Speaker 4: Yeah, just a fantastic note.
• 15:31
  Speaker 4: I mean especially for an Irish whiskey, for me, because sometimes Irish whiskeys are just similar.
• 15:36
  Speaker 4: You know, the barley is there, obviously, and you don't get a lot of complexity for some of them.
• 15:42
  Speaker 4: But this has a lot.
• 15:45
  Speaker 3: Yeah, it's got a really nice body on it.
• 15:48
  Speaker 3: I mean, I think honestly the body.
• 15:54
  Speaker 5: So a lot.
• 15:55
  Speaker 5: Casey says she's getting tons of peaches and apricots.
• 15:59
  Speaker 3: I'll go with that.
• 16:00
  Speaker 3: Now on the taste, I will say I pick up a lot of peaches.
• 16:05
  Speaker 3: Why did we lose CT?
• 16:06
  Speaker 3: We just lost CT, but hopefully he jumps back in All right.
• 16:14
  Speaker 5: So what are you getting on the taste there?
• 16:17
  Speaker 3: I'm getting.
• 16:17
  Speaker 3: I agree with her on the apricot and the pie flavor comes way more.
• 16:22
  Speaker 3: This is a sweeter, and the mouthfeel is the sweetest whiskey that I and there's the crust too going, but it's the sweetest.
• 16:41
  Speaker 3: What would you say body of a whiskey I've ever tasted in my life?
• 16:49
  Speaker 3: I swear to God there's sugar in it.
• 16:52
  Speaker 3: That's how sugary it is.
• 16:56
  Speaker 3: Oh, that's really sweet.
• 16:59
  Speaker 3: I wonder what happened to Super Nash.
• 17:01
  Speaker 3: He seemed to be having internet problems, right, yeah, because there he comes there he comes.
• 17:08
  Speaker 4: It's something to do with my wife, like cause my phone is disconnecting, everything's wanting to get off of the wifi.
• 17:14
  Speaker 3: Okay, well, you're back, you are back, you are back, we're just like you were there.
• 17:20
  Speaker 3: And then you burnt.
• 17:23
  Speaker 4: There's a lot of wind and stuff going on.
• 17:25
  Speaker 4: I don't know if that's messing up the wifi.
• 17:27
  Speaker 4: There's a lot of wind and stuff going on.
• 17:29
  Speaker 4: I don't know if that's messing up the Wi-Fi, because my phone goes to it first and then uses the service.
• 17:39
  Speaker 5: But I knew this phone does not have it, so it's something to do with the Internet's messed up.
• 17:41
  Speaker 5: Yeah, there's a lot of winds everywhere because it's blowing.
• 17:43
  Speaker 5: All those plantments in line, so we can see them this week.
• 17:45
  Speaker 5: Plant that's in line, so we can see them this week.
• 17:48
  Speaker 3: I could tell, like I was saying to Super Nash, it's the sweetest body I've ever had.
• 17:53
  Speaker 3: And when you drink this, stacy was saying peach and apricot, I get a lot of apricot, it's like an apricot pie and I get the crust of the pie.
• 18:02
  Speaker 3: But I've never had anything with this sweet.
• 18:05
  Speaker 3: This is the sweetest whiskey I think I've ever tasted.
• 18:09
  Speaker 4: I swear to god, there's a teaspoon of sugar in this it definitely has a very sweet aspect which you know works well with it, because it also it's not just super sweet, it has, you know, it has some body to it where there's oh no, the body is just like.
• 18:26
  Speaker 3: I've never had my mouth filled for so long with so much sugar.
• 18:30
  Speaker 3: It's as if I took a piece of pie.
• 18:32
  Speaker 3: I just bit into the pie and I chewed it up and that's still there.
• 18:38
  Speaker 3: I mean, it's crazy, yeah.
• 18:43
  Speaker 4: Very fruity.
• 18:44
  Speaker 4: I guess you know like I think the thing said caramel.
• 18:49
  Speaker 4: I don't get caramel much.
• 18:50
  Speaker 4: I get the vanilla, yes, but I don't get uh much in the caramel aspect but I get more.
• 18:57
  Speaker 3: It's more.
• 18:58
  Speaker 4: Instead of caramel, it's apricot yeah, and you know, when you go back to the nose, the nose changes a little for me.
• 19:05
  Speaker 4: I get a little, a little oak I'm getting.
• 19:11
  Speaker 3: I always I get the barley on the nose.
• 19:13
  Speaker 3: But I get the the apricot me, you know, or the fruity flavor and the barley.
• 19:20
  Speaker 3: The barley comes through on the nose.
• 19:24
  Speaker 4: So let's rate this so we can move on to the thing?
• 19:27
  Speaker 5: Yeah, all right, I was just saying that the Waterford Quebec Kofi is one of the best available from Waterford and second is probably the Finiscord.
• 19:37
  Speaker 5: Hmm, all, right?
• 19:40
  Speaker 4: Well, lucky to have it then.
• 19:41
  Speaker 4: Absolutely yeah, it's delicious.
• 19:44
  Speaker 4: Out of four, we're rating the nose.
• 19:47
  Speaker 4: All right, want me to start here.
• 19:49
  Speaker 3: Yeah, go ahead.
• 19:50
  Speaker 3: What are you giving it?
• 19:51
  Speaker 3: How many knocks are you giving it?
• 19:52
  Speaker 3: All right.
• 19:56
  Speaker 4: I mean, this nose is fantastic.
• 19:58
  Speaker 4: It's a four.
• 20:01
  Speaker 4: I mean, you couldn't want an Irish whiskey to smell any better than this.
• 20:05
  Speaker 3: All right, he's giving four knocks.
• 20:07
  Speaker 3: Let's see if we could get him out that time.
• 20:13
  Speaker 3: I actually hit the barrel.
• 20:14
  Speaker 3: I don't know if you guys heard it, but I did.
• 20:18
  Speaker 4: I didn't hear the last three, but yeah, the first one did make a noise, the last three yeah yeah, yeah, it's almost like it.
• 20:26
  Speaker 3: It like tricks it.
• 20:27
  Speaker 3: Oh my god, it's happening.
• 20:29
  Speaker 5: Then it cancels it out yeah, it's like as soon as it starts to happen, then, then the noise cancels everybody on youtube and on the podcast can hear it, so that's fine.
• 20:41
  Speaker 3: So I'm going to give this nose just because I don't default it.
• 20:46
  Speaker 3: It's just whiskey to me, so I'm going to give the nose a three of four.
• 20:56
  Speaker 3: Three of four.
• 20:57
  Speaker 3: Did you get any of those?
• 21:00
  Speaker 3: All right, body.
• 21:03
  Speaker 3: I'll go first on body.
• 21:13
  Speaker 3: This gets four, four on body plus a.
• 21:16
  Speaker 3: But up, up.
• 21:17
  Speaker 5: Wow, so it's getting up, but up up.
• 21:23
  Speaker 3: Four knocks and a but up up.
• 21:27
  Speaker 4: The body is insane.
• 21:31
  Speaker 3: I've never had something so sweet.
• 21:33
  Speaker 3: I swear to God I'm eating a piece of pie.
• 21:36
  Speaker 3: I've never had a whiskey, ever do that before.
• 21:41
  Speaker 4: Yeah, I am four on the body as well, nash, all right, four knocks for CT.
• 22:01
  Speaker 4: Four knocks for CT.
• 22:02
  Speaker 4: All right, taste, taste.
• 22:02
  Speaker 4: How about a CT?
• 22:02
  Speaker 4: You know as good as the nose is.
• 22:03
  Speaker 4: I think taste is my favorite part, because I'm a fan of peaches anyway.
• 22:06
  Speaker 4: So this is along with what Jeff said about the body.
• 22:16
  Speaker 4: It's just got a super sweet mid-palate man.
• 22:25
  Speaker 4: It's all got a super sweet mid-palate and it's, it's all there it's, it's fantastic.
• 22:27
  Speaker 3: We're on a scale of five here, correct?
• 22:28
  Speaker 4: yes, we are five knocks and it's oh, I'm going five on it, it's it there.
• 22:38
  Speaker 3: Wow, he goes, five knocks.
• 22:42
  Speaker 5: It's there.
• 22:42
  Speaker 5: Stacy said it should be rich and oily and that's Waterford's DNA.
• 22:49
  Speaker 3: Well, it's in our DNA, so I'm going to.
• 22:53
  Speaker 3: I don't even have to taste it again, I have to give it a five also as far as a taste.
• 22:59
  Speaker 5: It's damn good that's awesome, makes me really wish I had a glass of it now.
• 23:07
  Speaker 5: Well, I've got to enjoy this bush mill 16 year though I mean it's.
• 23:12
  Speaker 5: It's rich and fruity and all right.
• 23:15
  Speaker 3: So I have to say the finish at the end picks up a little bit of like a bitterness to it and I think it's medium, it and I think it's medium.
• 23:50
  Speaker 3: So the finish for me is probably the weak point of this.
• 23:51
  Speaker 3: But, um, out of five, I don't think it drops to a three, I think it stays at a four, all right.
• 23:55
  Speaker 3: So I give it the finish of four, wow I thought for a second there.
• 24:01
  Speaker 5: There you were going to give it a three the way you started to talk about it.
• 24:06
  Speaker 3: It doesn't drop to a three.
• 24:07
  Speaker 5: I could hear you smacking your lips, and all that too, while you were talking about it.
• 24:12
  Speaker 5: That's probably why it was still lasting in there as to why maybe you gave it a four, maybe.
• 24:20
  Speaker 4: Right, I totally agree.
• 24:25
  Speaker 4: It's uh, you know it, for again, irish whiskey to leave that peach note still in the front of your tongue as it's finishing.
• 24:35
  Speaker 4: Which is what's unique about this for me is that the front of your tongue stays, stays vibrant with the flavor as it's finishing, which is kind of unique because typically it's the back and it's gone.
• 24:47
  Speaker 4: This, that peach note, stays up front.
• 24:49
  Speaker 4: So I dig that.
• 24:50
  Speaker 4: However, I agree it's not like oh my God, this thing's amazing on the back, on the finish.
• 24:57
  Speaker 4: So I'm a four.
• 24:59
  Speaker 3: All right, all right, all right.
• 25:01
  Speaker 3: What's the rating for us?
• 25:03
  Speaker 3: 17.
• 25:06
  Speaker 5: It's actually tied for.
• 25:08
  Speaker 5: Let's see 12, 17, and 17.
• 25:12
  Speaker 5: So you got an even rating of 17 out of what Possible, 18.
• 25:15
  Speaker 5: 18?
• 25:15
  Speaker 5: 17 out of 18.
• 25:17
  Speaker 5: Bothossible 18.
• 25:20
  Speaker 3: 18?
• 25:20
  Speaker 3: 17 out of 18.
• 25:22
  Speaker 3: Both of us Damn good whiskey tonight.
• 25:24
  Speaker 3: There's no doubt about that.
• 25:26
  Speaker 3: This Waterford picked up.
• 25:29
  Speaker 3: It earned every cent, or every knock, not every cent.
• 25:35
  Speaker 3: And thanks to Old Louisville for sponsoring Whiskey Company, for sponsoring our Old Louisville.
• 25:42
  Speaker 3: Here we come.
• 25:44
  Speaker 3: Barrel bottle breakdown, breakdown.
• 25:50
  Speaker 3: I'm going to get that and, like I said, it's not I like it.
• 25:55
  Speaker 3: I like what we're talking about.
• 25:56
  Speaker 3: I like the change A barrel, a barrel bottle breakdown.
• 25:58
  Speaker 3: That's because we're still knocking the like to change a barrel.
• 25:59
  Speaker 3: A barrel bottle breakdown.
• 26:00
  Speaker 3: That's because we're still knocking the barrel and uh, and we got that.
• 26:04
  Speaker 3: That's.
• 26:04
  Speaker 3: Uh, I think it's better than the the thing we were coming up with, because it sounded like we're just banging our heads together anyways.
• 26:12
  Speaker 3: So what?
• 26:13
  Speaker 3: Let's keep going on this.
• 26:15
  Speaker 3: Uh, super nash, what you, what are you drinking on tonight?
• 26:18
  Speaker 3: What did you have?
• 26:21
  Speaker 5: Well, I had about four.
• 26:24
  Speaker 5: I've got a few, probably a couple more, irish whiskeys over there, but I broke out four of my favorites here I'm drinking right now.
• 26:41
  Speaker 5: I'm drinking on this Bushmills 16-year single malt Irish whiskey, which it is aged in Oloroso sherry and bourbon cast before finishing in port pipes, and it's a rare single malt whiskey with deep amber in color and notes of dark fruit, nuts and spice.
• 26:57
  Speaker 5: And I've got to tell you it's triple distilled.
• 27:01
  Speaker 5: And I've got to tell you it is really, really, really good, one of my favorites, as a matter of fact.
• 27:09
  Speaker 5: And I did pick up the Red Breast Single Pot Still Cast Drink today.
• 27:18
  Speaker 5: I haven't even tried it yet.
• 27:20
  Speaker 5: Oh, it's good.
• 27:21
  Speaker 5: I've got that right here, I pulled the top off of it when I got it home and got everything set up, so I had the top off of it for two or three hours just to let it breathe a little bit.
• 27:31
  Speaker 5: And I've also got my trusty Red Breast 12-ar, which I like it.
• 27:39
  Speaker 5: It's finished with toasted oak and cherry under notes.
• 27:48
  Speaker 5: And also I've got the Teeling Single Malt Irish Whiskey from Dublin Ireland.
• 27:55
  Speaker 5: So, CT let's talk about that drink.
• 28:05
  Speaker 5: What are you?
• 28:07
  Speaker 4: sipping on there.
• 28:08
  Speaker 4: I had to down my Waterford because I hadn't drank at all.
• 28:14
  Speaker 4: So this is the Irishman Basically.
• 28:17
  Speaker 4: I'll break down the recipe for you.
• 28:20
  Speaker 4: It's pretty easy.
• 28:21
  Speaker 4: So this is going to mix like a margarita.
• 28:32
  Speaker 4: So you have a shaker.
• 28:33
  Speaker 4: You're going to add two ounces of whatever Irish whiskey you want.
• 28:35
  Speaker 4: So in this case I use because of what I did with the recipe I use Jameson stout.
• 28:39
  Speaker 4: Uh, because I wanted the coffee kind of nuance to it, the coffee and the, the, the, uh, the beer flavor to come out in it a little bit.
• 28:48
  Speaker 4: So that's what I use two ounces of that, uh.
• 28:51
  Speaker 4: Then you're going to use, uh, two ounces of an irish cream uh, it could be bailey's, whatever you like.
• 28:57
  Speaker 4: Uh, one ounce of heavy whipping cream and three ounces of cold brew coffee.
• 29:04
  Speaker 4: So that could be whatever you like.
• 29:05
  Speaker 4: So, again, you're going to shake it in a cup, in a shaker, like you would a margarita, fill the glass with ice.
• 29:12
  Speaker 4: The foam that is in here and you can see it in this glass is nothing more than what comes from shaking it.
• 29:19
  Speaker 4: I did nothing to that.
• 29:20
  Speaker 4: It naturally puts that together.
• 29:22
  Speaker 4: I top mine with a little bit of ground coffee and a nice cherry and it's a super delicious drink.
• 29:33
  Speaker 4: This one is the second one.
• 29:35
  Speaker 4: The other one I did.
• 29:37
  Speaker 4: I did not modify it.
• 29:39
  Speaker 4: This one actually has chocolate bitters in it as well, chocolate bitters, and they are fantastic in there.
• 29:47
  Speaker 4: Let me just tell you.
• 29:48
  Speaker 4: It upped it a little bit it's the ba-da-ba-da, the ba-da-ba-da.
• 29:55
  Speaker 3: So what do you call that drink?
• 29:57
  Speaker 4: It is.
• 29:57
  Speaker 4: The Irishman is what the name of the drink is called is the irishman.
• 30:02
  Speaker 4: I just tweaked it a little bit for my liking, um, and I think I could still do a few things that I might do to this to make it even better, but so far it's a super good drink.
• 30:14
  Speaker 4: It's easy to drink.
• 30:15
  Speaker 4: It looks like it's ice cream.
• 30:16
  Speaker 4: Uh, it is not.
• 30:18
  Speaker 4: It's just got a lot going on.
• 30:21
  Speaker 4: Easy to make Anybody can make it.
• 30:26
  Speaker 4: You can make it at home.
• 30:27
  Speaker 4: It's simple.
• 30:28
  Speaker 4: You don't have to have a whole lot of things.
• 30:29
  Speaker 4: Most people have some kind of Baileys laying around, any kind of Irish whiskey, it doesn't matter which kind you use and then all you got to do is have a little bit of heavy whipping cream.
• 30:39
  Speaker 4: If you don't have any cold brew coffee, just brew some coffee and let it sit for a little while.
• 30:43
  Speaker 4: You'll have cold brew coffee yeah, that's for sure.
• 30:50
  Speaker 3: Um, so we're doing this uh podcast a little bit early, for might as well get it in.
• 30:57
  Speaker 3: So everybody out there, um, you know, talk about the.
• 31:02
  Speaker 3: I really feel that, um, as with stacy, myself and you last year that and fred minnick even came up um, ohio really killed the irish whiskey market.
• 31:17
  Speaker 3: Um, they came out, they brought in all the distillers and everything you know talk about.
• 31:23
  Speaker 3: You know what you're going to be doing for, say, patrick's day.
• 31:27
  Speaker 3: I mean, a lot of times when you're at the bar you know what's, what's the standard.
• 31:31
  Speaker 3: I mean, jameson, you've got the standard whiskeys and whatever.
• 31:35
  Speaker 3: But you know, here in ohio, uh, we've got the Buah brand, which is fantastic with Martin Kennedy and Burns right, pat, is it Pat Burns?
• 31:46
  Speaker 3: Yeah, they really came up with a great brand.
• 31:50
  Speaker 3: But just talk about the diversity of what there is compared to what there always was.
• 31:55
  Speaker 3: I mean it really seems like the Irish whiskey, especially when you're talking about the red breast.
• 32:01
  Speaker 3: You know the red breast brand has really kind of exploded.
• 32:07
  Speaker 4: I think that you know, for most people, when they go into a liquor store in Ohio now, stacey is not the typical she will she's the one looking for the really cool Irish whiskeys.
• 32:20
  Speaker 4: But most people don't go in looking for, like something new or holy cow, what just came out, a single barrel or a single pot.
• 32:28
  Speaker 4: Still, they're going in for their go-to.
• 32:30
  Speaker 4: If it's a Tullamore Dew, if it's a Redbreast, jameson obviously is the number one, it's everybody.
• 32:39
  Speaker 4: You can literally go into a grocery store, a gas station from here to California and they have Jameson somewhere, which is ironic because Jameson today the state of Ohio, this came out and this is a Jameson, triple, triple, triple.
• 32:58
  Speaker 4: They call it uh, 25 or 26 dollars and what they did with this one is is they aged it in three different casts.
• 33:07
  Speaker 4: They did a, an ex-bourbon cask, a sherry cask and the unique one here is a chestnut cask.
• 33:13
  Speaker 4: So, uh, stuff like this 25, 26 bucks, that's going to come out and it is very good.
• 33:20
  Speaker 4: I've drank it, tried it, it's, uh, it's, it's got a good flavor again for the price point.
• 33:26
  Speaker 4: Um, but I think the state of ohio in particular has done a great job of bringing like we talked about for colon.
• 33:34
  Speaker 4: You weren't going to go find for calling 15 years sitting on a shelf in anywhere in Ohio.
• 33:40
  Speaker 4: But last year they up the game.
• 33:43
  Speaker 4: They bring in all this new stuff and and we start getting things like for calling 15 year.
• 33:48
  Speaker 4: We get writers tears and we get a.
• 33:51
  Speaker 4: Uh which?
• 33:52
  Speaker 4: This bottle is?
• 33:53
  Speaker 4: The ice wine cask.
• 33:54
  Speaker 4: You know, and we've seen ice wine casks used in the bourbon world with Angels, envy and other brands and they're really hard to come by.
• 34:03
  Speaker 4: So this was kind of a unique one.
• 34:07
  Speaker 4: Writer's Tears you can find on the shelf in Ohio.
• 34:10
  Speaker 4: You won't find that bottle unless there's something left from last year.
• 34:13
  Speaker 4: But there are Writer's Tears bottles out there and they always come in a nice box.
• 34:18
  Speaker 4: Great bottle, good presentation bottles out there and they always come in a nice box.
• 34:22
  Speaker 4: Great bottle, good presentation.
• 34:23
  Speaker 4: Um, but you know that's the thing is last year's.
• 34:24
  Speaker 4: Last year we had all this influx of these really cool unique bottles, like the liberator that you've got in front of you and that is still available in ohio.
• 34:37
  Speaker 4: I don't know if they're in the same beef, I don't know that.
• 34:42
  Speaker 4: You can go to Indiana and I know in Kentucky it's different, but I don't think you can go to Indiana or Kentucky and find the selection of Irish whiskey that you do in Ohio.
• 34:52
  Speaker 3: Well, no, and it's funny because I probably last year purchased enough Irish whiskey to basically stock me for the rest of my life.
• 35:02
  Speaker 3: It was a great.
• 35:06
  Speaker 3: What they did was fantastic and uh, the I.
• 35:10
  Speaker 3: I picked up this liberator because the people from there were contacting me to do a podcast.
• 35:17
  Speaker 3: Now, we never really got around it to it, but I do still have the contact information and I, you know, I have a podcast.
• 35:20
  Speaker 3: Now, we never really got around to it, but I do still have the contact information and I have the bottle.
• 35:24
  Speaker 3: So, as we get closer, the state of Ohio is actually doing an event tomorrow, friday and Saturday, right.
• 35:35
  Speaker 3: Tomorrow I think the one starts in Cleveland, tonight in Toledo, right.
• 35:42
  Speaker 3: Tonight in Toledo, tomorrow in Cleveland, tomorrow Cleveland, and tomorrow Right tonight in Toledo, tomorrow in Cleveland and Saturday in Columbus.
• 35:51
  Speaker 4: So that's real quick.
• 35:52
  Speaker 4: Just to touch on it because you know, if you didn't see it on the OHLQ, those events are free of charge.
• 36:01
  Speaker 4: You go to them and there will be well, stacy will be there with JJ, she'll be repping their brand and the tasting is free.
• 36:08
  Speaker 4: You walk in.
• 36:09
  Speaker 4: They'll let you taste the product.
• 36:11
  Speaker 4: A lot of times you'll meet the distilleries head people, but they will give you the rundown of everything and let you try it and see what works for you.
• 36:23
  Speaker 5: Stacey said that the two stacks and the writer's tears are the only two Irish whiskeys finished in ice wine casks.
• 36:30
  Speaker 5: And also she said Sir Maurice O'Connell from the Liberator brand will be at the Ohio events this weekend.
• 36:40
  Speaker 3: Well, you're going to go there.
• 36:42
  Speaker 3: So, ct, tell them we want them on the podcast.
• 36:45
  Speaker 3: I've got the Liberator.
• 36:48
  Speaker 3: I know they were reaching out to us all throughout and you know time we do so much, but I would definitely want to get together and do that.
• 37:00
  Speaker 4: Their product is available on the shelf.
• 37:02
  Speaker 4: I was in a place in Columbus the other day and it's a Kroger, and they had the two or three different variations of the Liberator.
• 37:10
  Speaker 4: So it is something the OHLQ has brought in.
• 37:14
  Speaker 3: That was the one because they were contacting me where I went back and bought the bottle because I wanted to be able to have that bottle.
• 37:20
  Speaker 3: They released last year that small batch double port finish.
• 37:27
  Speaker 5: She said Toledo was tonight Right and tomorrow is Strongsville and Saturday is Hilliard.
• 37:34
  Speaker 3: Yep, yep, that sounds good.
• 37:39
  Speaker 4: Again those people that live within.
• 37:42
  Speaker 4: However long it takes you to get there I mean, I guess it's up to you if you want to, if you're five minutes away or an hour away, it's a free tasting and it's a good time.
• 37:49
  Speaker 4: They do a nice job of making sure there's plenty there for everybody to enjoy it.
• 37:54
  Speaker 4: I'm sure they'll have bottles for sale that won't be typical bottles like last year.
• 37:59
  Speaker 4: There was, uh, this bottle here.
• 38:01
  Speaker 4: If you remember, jeff, that tealing bottle was super sought after.
• 38:06
  Speaker 4: Yep, this was the ohlq single malt and it was fantastic.
• 38:12
  Speaker 4: And this and this white bottle of bua were hard to get.
• 38:18
  Speaker 4: I mean, once people found out how good they were, they were gone.
• 38:21
  Speaker 3: There was also this bottle here from the Whistler.
• 38:25
  Speaker 3: I was able to get, I believe, the rum finish, but that was a very good, you know, a really good bottle.
• 38:38
  Speaker 4: The Whistler came out with some nice variations because they had this rum finish cask.
• 38:44
  Speaker 4: They had a tequila cask.
• 38:45
  Speaker 4: The Barbados yes.
• 38:47
  Speaker 4: What was the other one?
• 38:49
  Speaker 4: Was it an Oloroso?
• 38:50
  Speaker 4: Yeah, it was a Pedro Jimenez.
• 38:55
  Speaker 4: It was a Pedro Jimenez.
• 38:56
  Speaker 4: Px Sherry.
• 38:58
  Speaker 3: Yep, that's what it was, and it was very popular During the tastings.
• 39:02
  Speaker 3: They sold a lot.
• 39:03
  Speaker 5: There was no doubt that that one yeah, stacy says yeah, to check out the independent brands like Bua, jj Crore, klonakilty, layward, irish, Fercullum, glendalough and Two Stacks.
• 39:23
  Speaker 5: I told her that I started to pick up a bottle of the Glendalough this afternoon and she said that the let's see here.
• 39:36
  Speaker 3: Stacey's the local authority on Irish whiskey.
• 39:41
  Speaker 3: I would defer to her any time she is the go-to Irish whiskey girl.
• 39:53
  Speaker 5: She's also been talking to Maurice O'Connell since he landed in Cleveland last night.
• 39:57
  Speaker 5: Nice, awesome.
• 40:00
  Speaker 4: He landed in Cleveland last night.
• 40:02
  Speaker 4: Nice, awesome.
• 40:02
  Speaker 4: She mentioned the Klon and Kilty brand, which I was a huge fan of last year.
• 40:08
  Speaker 4: This and the reason I was drawn to it initially and when I say it Jeff will be like of course you were was this one was finished in an Imperial Stout barrel.
• 40:18
  Speaker 4: So I like those finishes when there's that beer finish for me, the Imperial Stout, which is similar to the Bua.
• 40:25
  Speaker 4: I really like that.
• 40:27
  Speaker 4: I thought that was something very unique and had, for whatever reason, with Irish whiskey, that combination works.
• 40:36
  Speaker 4: I mean, obviously Jameson thought it worked because they sell this stuff every day on every shelf in America.
• 40:39
  Speaker 4: It works well with Irish whiskey.
• 40:42
  Speaker 4: I'm a fan of Clonaculte.
• 40:45
  Speaker 4: This for Cullen 15-year is possibly, of what's up here, one of my favorite, for sure of it's.
• 40:53
  Speaker 4: It's just that that bottle is delicious the whistler.
• 40:57
  Speaker 3: The barbados rum finish is just is that what it is?
• 41:02
  Speaker 3: Let me get my glasses.
• 41:04
  Speaker 3: I want to say barbados, but I could.
• 41:07
  Speaker 3: Yeah, barbados rum cast 29 months, 12 years.
• 41:13
  Speaker 3: I mean, it's so good, it tastes so good.
• 41:18
  Speaker 3: When you get a Rum Cask Finish in an Irish whiskey, it's a whole different thing than what happens in a bourbon.
• 41:27
  Speaker 3: It's a whole different experience.
• 41:34
  Speaker 5: Oh, Clonicult has a collaboration, come as soon with Great Lakes Brewery.
• 41:38
  Speaker 5: Ooh, excellent.
• 41:43
  Speaker 5: And you put them in that white bottle.
• 41:45
  Speaker 4: God, what Martin that white bottle is just freaking.
• 41:51
  Speaker 4: I love that bottle, god the boulevard.
• 41:54
  Speaker 4: This thing was just insane and I really won't drink it.
• 42:00
  Speaker 4: Like I drink little sips here and there because I don't want to finish it, because it's the only one.
• 42:04
  Speaker 4: I'll never get another one.
• 42:05
  Speaker 4: But man, that thing's got flavor.
• 42:09
  Speaker 3: I'm looking forward to their new release.
• 42:13
  Speaker 4: Yeah, he says that one is probably better than this one and I'm like, oh, oh no.
• 42:18
  Speaker 1: Yeah.
• 42:19
  Speaker 4: Good thing he did more of it, because I can get a couple of them.
• 42:23
  Speaker 5: Hey, listen to this.
• 42:24
  Speaker 5: The Cloniculti Great Lakes bottle was supposed to be here now, but they said it got a wee bit delayed.
• 42:34
  Speaker 3: Well, I think everything from Ireland got delayed.
• 42:37
  Speaker 3: I mean, it seemed like they all got delayed.
• 42:42
  Speaker 3: We were talking about Martin.
• 42:45
  Speaker 3: We were going to have him on the podcast.
• 42:46
  Speaker 3: I was coming down this weekend to do the podcast and then go.
• 42:51
  Speaker 3: I don't know if I would have been able to make it, but that was the plan.
• 42:54
  Speaker 3: And then he's like it didn't come in.
• 42:57
  Speaker 3: So that's where we're at.
• 43:03
  Speaker 4: But there is, you know, talking about just Irish whiskey in general, and you know the heritage behind it.
• 43:11
  Speaker 4: You know the the heritage behind it.
• 43:17
  Speaker 4: You know bourbon.
• 43:17
  Speaker 4: You know we date back to early 1800s, maybe even the late 1700s, as far as distillate.
• 43:20
  Speaker 4: But I mean, this country has been distilling since I think the first record I wrote it down here, I think it's like 1400s yeah was like first recorded, uh, distillate was being done.
• 43:34
  Speaker 4: So I mean the they've been doing this so long, they definitely have it down pat there is no doubt they have it down.
• 43:44
  Speaker 3: Uh, you know I prefer irish whiskey over scotch.
• 43:47
  Speaker 3: I just do um, I like some scotches, there's no doubt, but the irish whiskeys always seem to be a little bit sweeter.
• 43:55
  Speaker 3: What they've done, this evolution to this level, what they've responded to, I think, is the most improvement in a whiskey category I think that you could have.
• 44:06
  Speaker 3: It's like I don't think when bourbon was coming out in its secondary thing I don't think you were a of the bourbon was.
• 44:15
  Speaker 3: It's how it was marketed and what they were pulling and what they were doing.
• 44:19
  Speaker 3: But most of the bourbon that was made during the 70s and 80s when you taste it it's still damn good.
• 44:25
  Speaker 3: Where I always with Irish whiskey, there wasn't a lot of is 80 proof, wasn't a lot of is 80 proof.
• 44:35
  Speaker 3: And now it's now you can get a cast strength and you get all these these warm, you know flavors, you know, and add it in and it's just like a step up.
• 44:41
  Speaker 3: You know the the brand has taken.
• 44:44
  Speaker 3: Uh, you know the category has taken one step up.
• 44:47
  Speaker 3: So you know they've always been making good stuff, you know, since whatever, but it usually stayed at that 80 proof.
• 44:54
  Speaker 3: And now to be able to taste it at cast strength and 100 proof and you know their terroir is being looked at so extreme.
• 45:03
  Speaker 3: You know it's really kind of a cool thing.
• 45:07
  Speaker 4: I agree, and I like seeing the different variations and the different casts that they're using.
• 45:12
  Speaker 4: I mean, obviously we've seen that in the bourbon industry a lot.
• 45:15
  Speaker 4: I do think that it influences the Irish whiskey, maybe even a little more than bourbon.
• 45:21
  Speaker 4: When it's in those different casts, because of the type of distillate that it is, it just seems to pop a little more.
• 45:29
  Speaker 4: I guess is a good way to put it.
• 45:30
  Speaker 4: Yep, yep, to pop a little more, I guess is a good way to put it Yep.
• 45:36
  Speaker 4: Stuff out there from the stuff that you can buy every day on the shelf.
• 45:39
  Speaker 4: Again, to touch on Bua, every day, most of it around Columbus and around certain areas you can buy their standard Irish whiskey it's about $33 on the shelf, irish whiskey it's about $33 on the shelf.
• 45:55
  Speaker 4: The other releases will come probably as they get this new stuff in, but that's a consistent bottle.
• 46:00
  Speaker 4: The other cool thing is that, like you said, that's a local, it's a Columbus product.
• 46:09
  Speaker 4: Burns Pub in Columbus, pat Burns, martin Kennedy, that's their brand and they serve Bua at that bar.
• 46:17
  Speaker 4: So if you're in Columbus and it's, you know, just down the road, actually, if you're in Columbus and you're at Watershed or you're at High Bank or any those Echo Spirits, you're not far from Burns Pub and you can go in there and have you know food.
• 46:38
  Speaker 4: You can get some great Irish food.
• 46:40
  Speaker 4: You can sit there and have a Guinness and then you can follow it with a buah.
• 46:47
  Speaker 3: And on a Saturday afternoon you can watch rugby.
• 46:51
  Speaker 4: Saturday afternoon you can watch rugby.
• 46:53
  Speaker 4: Oh, so the weekend of the St Paddy's Day they'll be having all kinds of events.
• 46:58
  Speaker 4: They actually have a tent outside in their parking lot.
• 47:01
  Speaker 4: They have bagpipes, they have oh my gosh, it's next level for St Paddy's Day.
• 47:10
  Speaker 3: Danny says Murray the chef, St Paddy's Day.
• 47:14
  Speaker 5: Danny says Murray, the Chef Stacy, said that orange booze bottle made her best of 2024 list.
• 47:19
  Speaker 3: Yeah, you know, I agreed with you on that Stacy that day we podcasted.
• 47:24
  Speaker 3: There's no doubt that I went and got that bottle Stacy said Burns Pub 3rd and Northwest in columbus oh yeah, it's.
• 47:36
  Speaker 3: Uh, it's a nice.
• 47:38
  Speaker 3: Uh, they have a really good irish pub there.
• 47:42
  Speaker 4: There's no doubt about it by is right, it's, it's, and usually you know pat lives pretty close so he'll be in there a lot of times.
• 47:51
  Speaker 4: If martin's in town he'll be around pat came.
• 47:56
  Speaker 3: When I was there for the podcast last year, pat came walking in from his house and then martin came.
• 48:04
  Speaker 4: I mean it was like yeah I think I think they're in toledo today because I talked to martin earlier and he was earlier and he was like he refers to you as the lad, so he was a tad bit busy at the moment with the lad at the end of it.
• 48:22
  Speaker 4: But, martin, they're great people.
• 48:26
  Speaker 4: So for me again, people, the product is amazing.
• 48:31
  Speaker 4: It doesn't matter what brand.
• 48:33
  Speaker 4: People, uh, the product is amazing.
• 48:37
  Speaker 4: It doesn't matter what brand, but I like putting a face with the uh the product and I like supporting those, those people that are, uh, trying to make it work.
• 48:42
  Speaker 4: So they're definitely those that, uh, we like to support.
• 48:46
  Speaker 3: So matt was saying are we doing the live on st patrick's day this year?
• 48:50
  Speaker 3: No, matt, I can't do the live on St Patrick's Day because it's a Monday and it's the Monday I come back, that I've got to get back to work because I'm going to be in Florida all the way at my parents visiting my parents until Sunday, so we might.
• 49:08
  Speaker 5: You said you were coming back and I was going to Florida with you and we weren't coming back until on that Monday, so we'd be traveling, hey.
• 49:19
  Speaker 4: Matt, I will be at Earn the Love on Monday and we don't have to do a live.
• 49:24
  Speaker 4: But if you drive down, I'll make sure you don't go back home.
• 49:27
  Speaker 4: Oh, wow.
• 49:30
  Speaker 3: Yeah, that's a scary.
• 49:31
  Speaker 3: Last year was a scary proposition of what?
• 49:34
  Speaker 3: How are you getting off on a Monday, don't you have basketball Basketball's over?
• 49:39
  Speaker 3: I guess it is Anyways All right.
• 49:44
  Speaker 4: That's why we're here tonight, right, celebrating basketball's over yes, basketball's over and it's on to the irish whiskey time, which leads into sun and beaches.
• 50:00
  Speaker 3: Yeah, that leads into sun and beaches.
• 50:01
  Speaker 5: For me, that's for sure you don't want to be saying that around me, tiny and you gotta get.
• 50:09
  Speaker 3: Yeah, keep your, keep your, keep your suit on buddy, um.
• 50:13
  Speaker 3: So you gotta get me, um, um, the the contact for jack daniels this week.
• 50:20
  Speaker 3: Okay, ct, I'll work on it.
• 50:25
  Speaker 3: Yeah, I, I it's been it.
• 50:27
  Speaker 3: Like I said, I haven't been thinking about anything till.
• 50:30
  Speaker 3: Today is the first day I actually could think about anything.
• 50:33
  Speaker 3: But you know, staying on the planet.
• 50:38
  Speaker 5: That says challenge accepted.
• 50:39
  Speaker 5: Who said that Matt did?
• 50:44
  Speaker 3: All right, matt, oh God, matt and CT.
• 50:46
  Speaker 3: At Burns Pub you throw in Martin.
• 50:49
  Speaker 3: I mean, martin destroyed you last year, ct, listen, you lost you come back to the house and drive home Tuesday morning.
• 50:58
  Speaker 3: Anyways, yeah, I'll get an.
• 51:04
  Speaker 4: Uber from Columbus to the house because we're not driving back.
• 51:07
  Speaker 4: That's insane, oh no.
• 51:09
  Speaker 3: No, no, no.
• 51:11
  Speaker 5: Well, I'm going to have to try this cast straight, especially after reading that it has a butterscotch and barley finish.
• 51:20
  Speaker 3: Dried fruit.
• 51:20
  Speaker 3: Well, the dried fruit is like raisin-ish, it's very, very.
• 51:25
  Speaker 3: I went back and got this because I know how good I love red breast.
• 51:31
  Speaker 3: But look at then it was signed, stacy.
• 51:34
  Speaker 3: Who was it signed by?
• 51:36
  Speaker 3: I signed it for you.
• 51:39
  Speaker 3: No, you didn't sign it.
• 51:41
  Speaker 3: She knows who it was signed.
• 51:43
  Speaker 3: Signed by stacy.
• 51:47
  Speaker 5: Stacy asked me earlier what batch that I had, or because she had batch.
• 51:55
  Speaker 5: Uh, I think it was 0121.
• 52:00
  Speaker 5: Let me scroll back here.
• 52:01
  Speaker 5: She's got b121 and I have looked all over this bottle trying to find a batch number.
• 52:13
  Speaker 3: Where is the batch number?
• 52:14
  Speaker 3: She should be able to tell us where it was.
• 52:16
  Speaker 3: Kevin O'Gorman.
• 52:18
  Speaker 3: Thank you.
• 52:18
  Speaker 3: That's who signed it for me.
• 52:20
  Speaker 3: I knew she could come up with it.
• 52:23
  Speaker 5: Stacy.
• 52:23
  Speaker 5: Where do I find the batch number?
• 52:25
  Speaker 5: Oh, I see, right on the front, right on the front.
• 52:28
  Speaker 5: Where is it when?
• 52:30
  Speaker 3: on the front.
• 52:32
  Speaker 5: Yep, right on the front, yep, right on the front, right there where it has the ABV.
• 52:35
  Speaker 5: It's right in that little circle Right there above when Show me one more time Above the R.
• 52:44
  Speaker 5: It's in the little circle above the R on red breast.
• 52:47
  Speaker 5: Oh, okay, yeah.
• 52:50
  Speaker 3: I have batch 122.
• 52:57
  Speaker 5: I've got the same batch that you do.
• 52:59
  Speaker 4: I've been podcasting to drinking with old people and readers.
• 53:06
  Speaker 3: I got new readers buddy.
• 53:10
  Speaker 5: Hey, on a good note, I went to my doctor, yeah, and I've got my.
• 53:20
  Speaker 5: I got another appointment on April 7th and we're going to be seeing what we're going to be doing about my Stribismus.
• 53:28
  Speaker 5: I do not have lazy eye.
• 53:30
  Speaker 5: I have the condition that's called Stribismus and it can be corrected with corrective surgery.
• 53:39
  Speaker 3: I never thought it was lazy eye, I just thought it was fucked up eye.
• 53:44
  Speaker 5: I know that's what you thought it was, so pretty soon I will be able to look at both of y'all with both eyes at the same time.
• 53:54
  Speaker 3: Well, that would be cool.
• 53:55
  Speaker 3: I mean modern technology, right yeah.
• 54:02
  Speaker 5: And they also told me the same time that they do that, that they can put in a lens, a corrective lens, in there that I won't have to have my readers to.
• 54:17
  Speaker 5: So I was like, as long as you're in there and I'm going to have to have healing time, might as well do it.
• 54:26
  Speaker 3: Is Elon.
• 54:28
  Speaker 3: He's involved with that.
• 54:30
  Speaker 3: He's going to put a little lens in there and then it's going to have, like a little, all the stuff feeding to your brain.
• 54:39
  Speaker 3: That's it.
• 54:41
  Speaker 3: Super Nash.
• 54:41
  Speaker 3: You're already Super Nash.
• 54:43
  Speaker 5: We'd have to call you Super Super Nash, it's not going to be Super Nash, it's going to be Cyber Nash, cyber Nash.
• 54:51
  Speaker 3: All right, so you got anything else CT.
• 54:55
  Speaker 4: No, no, I think that's a good lead-in.
• 54:56
  Speaker 4: I'm sure we'll be doing more irish whiskey stuff as we get closer to uh, we got, we got tuesday and thursday next week.
• 55:04
  Speaker 3: I'll be here.
• 55:05
  Speaker 3: Um, I am out on that friday and all of us are out on that Friday because we're headed down to Maker's Mark, so, and then we have the big Super Nash family reunion up in Louisville See how that goes.
• 55:21
  Speaker 3: And then I'm off to Florida and you guys are back, but Nash, you're the one that's going to do the takeout completely.
• 55:31
  Speaker 3: You know how to finish this up.
• 55:33
  Speaker 3: You heard it enough.
• 55:34
  Speaker 3: I don't want any stuttering either.
• 55:42
  Speaker 5: I'm sitting here reading comments and now you throw me without Yep.
• 55:48
  Speaker 5: All right, thanks everybody for listening.
• 55:51
  Speaker 5: All right, thanks everybody for listening.
• 56:06
  Speaker 5: Make sure you go to each one of our to YouTube and to wherever you watch your podcast, whether it's on Watch us on Facebook or wherever you listen to your podcast at.
• 56:22
  Speaker 5: Oh my gosh, see there, I knew you.
• 56:25
  Speaker 5: All right.
• 56:25
  Speaker 5: Like, listen, laugh, leave good feedback.
• 56:31
  Speaker 5: I can't laugh without coffee.
• 56:34
  Speaker 3: You made me laugh.
• 56:34
  Speaker 3: Need good feedback.
• 56:35
  Speaker 3: Oh God, I can't laugh with that coffee.
• 56:37
  Speaker 3: That's funny, thanks.
• 56:40
  Speaker 3: You're trying to kill a guy with pneumonia.
• 56:42
  Speaker 3: Make it your own and you didn't do it All right, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys Facebook, youtube, instagram and X SuperNash was trying to tell you, or on the major podcast formats, which would be Apple, spotify, iheart and any other podcast format you want to listen to.
• 57:06
  Speaker 3: But remember you can finish this part leave good feedback like listen, comment, subscribe and leave good feedback, and then so good, good go ahead.
• 57:26
  Speaker 5: Good whiskey and good friends equals good times.
• 57:30
  Speaker 5: Drink responsibly, don't drink and drive.
• 57:34
  Speaker 5: Go out and live your life, and good friends equals good times Drink responsibly.
• 57:41
  Speaker 3: Don't drink and drive.
• 57:43
  Speaker 3: Go out and live your life uncut and unfiltered.
• 57:44
  Speaker 5: And who's going to take us out?
• 57:46
  Speaker 5: Nobody takes us out.
• 57:47
  Speaker 5: Nobody, because we're getting sued for the rights of our as of the moment, I got four more days to see if they let it go.
• 57:52
  Speaker 3: All right, good night everybody on the podcast.