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Dusty Finds: Unearthing a 1981 Old Taylor Treasure · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  Speaker 1: Their spirits honor their roots and reflect their originality as makers, their integrity as producers and their the start to the bottle, to your glass, with unique weeded and rye bourbons, and also rye and wheat whiskeys.
• 1:28
  Speaker 1: The Michelon brand is easy to sip.
• 1:31
  Speaker 1: It might be a grain-to-glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:05
  Speaker 2: We'll see you next time.
• 2:09
  Speaker 2: We're telling the truth.
• 2:13
  Speaker 2: Yeah, we're the Scott's of Bird and Boys Raising their head up and making some noise.
• 2:26
  Speaker 2: Yeah, we're the Scott's of Bird and Boys.
• 2:30
  Speaker 2: We're here to have fun.
• 2:32
  Speaker 2: We're hoping to do it.
• 2:34
  Speaker 2: We're here to have fun.
• 2:56
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:03
  Speaker 1: It's Derby Week and just know that on Thursday we're going to be covering the Derby.
• 3:10
  Speaker 1: Hopefully we'll have Super Nash, I don't know if we'll have CT, but we're going to get our picks in, talk about and this is always our time for Old Forrester, brown Foreman and Woodford Reserve.
• 3:25
  Speaker 1: Woodford Reserve is the bourbon for the Derby right now, and then also that sponsors the Derby, but also Old Forrester used to be the sponsor before that.
• 3:36
  Speaker 1: So we'll cover that on Thursday.
• 3:39
  Speaker 1: Tiny, here tonight I'm by myself.
• 3:41
  Speaker 1: Ct and Nash have other things to do, but we've got someone on YouTube from it looks like Russia saying hi, how are you?
• 3:51
  Speaker 1: I can't, I don't know how to Hikuta, I can't, there's no way I can read Russian and his name is just.
• 3:58
  Speaker 1: But welcome to the podcast everybody tonight.
• 4:01
  Speaker 1: We've got a lot of people on tonight, but this podcast tonight is going to be kind of fun, fun promotion of the Scotchy Bourbon Boys.
• 4:23
  Speaker 1: But Old Taylor, this Old Taylor bottle is special to me.
• 4:27
  Speaker 1: It was given to me on my 60th birthday, which was this past September.
• 4:36
  Speaker 1: My wife was able to purchase this bottle through a revival and we've got an announcement with a revival, a bunch of announcements today that we'll get to in a minute, but it's from 1981.
• 4:46
  Speaker 1: Now, the 80s was a great time.
• 4:49
  Speaker 1: But this old tailor we're going to go into the detail of everything but the fact that my wife got me this and it's something I remember, looking at it on the shelf at revival, thinking that there's no way it would be so cool to have that to taste, that to understand it's like when I was a kid.
• 5:10
  Speaker 1: There's a lot of aspects to it to be able to do that.
• 5:14
  Speaker 1: So tonight's podcast of Old Taylor is kind of special.
• 5:17
  Speaker 1: We are going to be doing the old Louisville Whiskey Company barrel bottle breakdown of 1981, old Taylor, and give you a bunch of information on Old Taylor.
• 5:33
  Speaker 1: Hopefully we've got some people on tonight.
• 5:36
  Speaker 1: Walker, you should check out.
• 5:38
  Speaker 1: We've got a lot of Russian going on tonight on the YouTube.
• 5:48
  Speaker 1: Maybe translate a couple of those comments if you get a chance.
• 5:49
  Speaker 1: But just remember we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all things.
• 5:55
  Speaker 1: Scotchy Bourbon Boys, check it out.
• 5:58
  Speaker 1: We've got our Glen Cairns, our t-shirts.
• 6:02
  Speaker 1: We do have bourbon balls.
• 6:04
  Speaker 1: I keep saying they're going to be available.
• 6:06
  Speaker 1: We've got it all set up to go.
• 6:08
  Speaker 1: We just got to somehow put together a weekend where my wife isn't working or I'm, you know.
• 6:14
  Speaker 1: It looks like we'll be able to do that maybe this weekend.
• 6:17
  Speaker 1: Next weekend I'm going to be in the Indiana Kentucky area and seeing I'll go over that, also Coming up.
• 6:31
  Speaker 1: We'll be seeing a bunch of people.
• 6:32
  Speaker 1: And then Walker Cyrus, who is a very, very good friend of the Scotchie Bourbon Boys and myself, and CT and Super Nash we all consider him part of our group as family he is being re-stationed in Arizona.
• 6:54
  Speaker 1: So next, I believe March 9th, is going to be a going away party at the Amore restaurant in Floyd's Knob, indiana.
• 7:05
  Speaker 1: So that's going to be a cool event.
• 7:09
  Speaker 1: If anybody's in the area, stop by, say hi and goodbye to Walker, because he will be there and it should be a good time.
• 7:17
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• 7:21
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• 7:23
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• 7:32
  Speaker 1: If there's a place to listen to a podcast, we should be on it.
• 7:35
  Speaker 1: And then also remember if you like us I mean not like us if you watch us or listen to us, make sure that you, whatever way you do it, make sure that you like comment, listen, listen like comment, subscribe and leave good feedback.
• 7:57
  Speaker 1: So as do my friend.
• 8:00
  Speaker 1: Love you, brother.
• 8:01
  Speaker 1: I just ID'd which language.
• 8:02
  Speaker 1: Okay, cool, I don't know why my stupid thing's going off tonight.
• 8:08
  Speaker 1: It shouldn't be going off.
• 8:09
  Speaker 1: I got to catch up on this, all right.
• 8:11
  Speaker 1: All right, he's Slovak and a Rusky Moldek and you Rusky Moldek.
• 8:21
  Speaker 1: It's like I don't.
• 8:22
  Speaker 1: Hey, I have no idea what that even you know, but it's good to see people on from other parts of the country.
• 8:31
  Speaker 1: We love our friends around the world is 100%, and we love to talk whiskey in all different languages, that's for sure.
• 8:42
  Speaker 1: So that gets us to.
• 8:51
  Speaker 1: I'm pretty sure we covered all the stuff that we needed to cover.
• 8:52
  Speaker 1: Tonight's podcast is kind of exciting.
• 8:54
  Speaker 1: I you know I'm by myself, so there's a lot of stuff that I got to do to prep for myself, and then there's a lot of not prep to make sure, because I don't need to set up as many cameras, angles and as many microphones.
• 9:07
  Speaker 1: There's just one, I'm pretty sure.
• 9:09
  Speaker 1: Everywhere everybody can hear me they speaking weird slav stuff, and so I'm sipping right now on some Middle West spirits.
• 9:22
  Speaker 1: That right there, that weeded bourbon, that's spectacular.
• 9:25
  Speaker 1: Just a little bit of a what would you say?
• 9:29
  Speaker 1: I'm not under the weather, just a stuffy nose Trying to work through that, and had it since, I believe, saturday, when it was just a little leaky nose and it's really not gotten too much.
• 9:46
  Speaker 1: Worse Comes and goes, so hopefully that'll be the way it goes tonight.
• 9:51
  Speaker 1: It was pretty hot here today and, for whatever reason, the downstairs is usually this really nice cool temperature, but my wife isn't yet turning on the air conditioning.
• 10:07
  Speaker 1: So even though it was 78 degrees, the house is 75 degrees, so down here it's probably about 73.
• 10:13
  Speaker 1: And to do this in front of all the lights and have a little bit of a leaky nose, I think I put it over here just to be able to hit that.
• 10:25
  Speaker 1: I'm not sure if it's allergies or what, so if it's allergies, I'm sure the whiskey is going to take care of that tonight.
• 10:35
  Speaker 1: So let's get a little bit into Old Taylor.
• 10:38
  Speaker 1: So this is from 1981.
• 10:42
  Speaker 1: So that would mean that this was probably distilled, because initially I want to say initially the Old Taylor brand, so EH Taylor, the old Taylor brand, so EH Taylor started distilling at the Old Pepper Distillery and James E Pepper and him were friends and James was getting ready.
• 11:21
  Speaker 1: H Taylor basically told him that he had a son, but his son was young and was not ready to run a distillery.
• 11:30
  Speaker 1: So EH Taylor told him that he would hang on to the Old Pepper distillery until his son could run it.
• 11:38
  Speaker 1: Son could run it.
• 11:47
  Speaker 1: So while he was running the old Pepper Distillery to prepare it for James E Pepper's son to take over, he basically started what is now the Buffalo Trace Distillery and he became the master distiller there Now and then of 1897, which was able to clean up whiskey so that people wouldn't be able to add stuff in.
• 12:38
  Speaker 1: That wouldn't be able to add stuff in.
• 12:40
  Speaker 1: It had to be, you know, the Bottled and Bond Act.
• 12:43
  Speaker 1: It has to be at least four years aged in a bonded warehouse which back then was being monitored with a key and a specific house for a federal agent from the liquor agency.
• 12:57
  Speaker 1: That was their job to make sure nobody was taking any out, make sure the stuff that came out was four years old.
• 13:03
  Speaker 1: It had to be distilled in the same.
• 13:06
  Speaker 1: It had to be used grains and distilled from the same season.
• 13:11
  Speaker 1: So if you put the barrels in and it gets to be four years old and it had to be 100 proof, this act was designed so that when people grabbed this off the shelf they knew what they were getting.
• 13:27
  Speaker 1: So if you see, bottled and Bond even today, colonel Taylor was very instrumental in getting that passed.
• 13:34
  Speaker 1: Well, at one point Colonel Taylor was running low on money and George T Stagg was able to buy him out of his distillery because between the two and the Pepper and whatever, and when he bought him out of the distillery he stayed on a little bit but then he built the James E Pepper distillery.
• 14:00
  Speaker 1: His son came of age and then Taylor built the Old Taylor Distillery which is now Castle and Key.
• 14:09
  Speaker 1: But at the Old Taylor Distillery he started producing Old Taylor Now what he was producing there.
• 14:20
  Speaker 1: As he went through and the distillery went that he and once he passed away, the old Taylor distillery kept running till Prohibition and it was shut down and was purchased.
• 14:43
  Speaker 1: I got to see.
• 14:44
  Speaker 1: This is where it comes the fun.
• 14:47
  Speaker 1: I had this memorized.
• 14:52
  Speaker 1: Let's go here.
• 14:54
  Speaker 1: Here we got Matt O'Taylor.
• 15:06
  Speaker 3: All right.
• 15:11
  Speaker 1: That was, oh, bourbon before trace.
• 15:13
  Speaker 1: Okay, this is the one, all right.
• 15:20
  Speaker 1: So it was purchased, I want to say, by National Distillers.
• 15:27
  Speaker 1: Okay, I want to see.
• 15:30
  Speaker 1: Hold on.
• 15:31
  Speaker 1: Okay, jim Beam, it was made, jim Beam it was made of.
• 15:46
  Speaker 1: This isn't going back far enough for me.
• 15:48
  Speaker 1: Let me see if I can find the Wikipedia there.
• 15:52
  Speaker 1: That's for Jim, why is it the Wikipedia?
• 15:54
  Speaker 1: Oh, taylor Mash Billender.
• 15:55
  Speaker 1: Okay, let's see about this one.
• 15:57
  Speaker 1: No, all right, I'm not going to.
• 16:03
  Speaker 1: So, anyways it, it was purchased, I want to say, by the national distilling institute, okay, national distillers.
• 16:11
  Speaker 1: And they ran it all the way till 1972.
• 16:15
  Speaker 1: So, uh, we opened a bottle of old taylor from 1969 and that would have been, under that, being produced at the distillery, the Old Taylor distillery.
• 16:28
  Speaker 1: And it would have been.
• 16:30
  Speaker 1: It ran, it was being produced there till 1972 when it closed its doors and they sold the brand to Jim Beam and Jim Beam produced it all the way until 2009.
• 16:45
  Speaker 1: So this 1986 Old Taylor would be produced at the Jim Beam distillery.
• 16:51
  Speaker 1: Now, what's on the back of it?
• 16:53
  Speaker 1: So, if it's being produced by Jim Beam, jim Beam had to have, because they said this this is what in 1981, had to have a distillery.
• 17:06
  Speaker 1: In this says the Old Taylor Distillery Company, frankfurt, kentucky, bottled in bond under United States government supervision by the Old Taylor Distillery Company, frankfurt, aged six years.
• 17:22
  Speaker 1: So this is actually a six-year, 86 proof.
• 17:25
  Speaker 1: I'm going to see if I can see.
• 17:27
  Speaker 1: So Castle Distillery, erected in 1887.
• 17:40
  Speaker 1: Colonel Edmund, a straight bourbon whiskey of top most class.
• 17:45
  Speaker 1: So I'm still, this yellow label is an excellent, excellent and conclusive use.
• 18:04
  Speaker 1: That's cool.
• 18:05
  Speaker 1: So it's kind of bizarre.
• 18:12
  Speaker 1: Old Taylor, 86 proof, 1981.
• 18:14
  Speaker 1: Beam would have had it but it probably still might have been the same same, you know same.
• 18:22
  Speaker 1: Well, it was six years.
• 18:24
  Speaker 1: So it had to be produced and I don't, I do not believe Beam was bought.
• 18:31
  Speaker 1: The distillery, the, the the Castle and Key distillery that they're in right now are the old Taylor distillery, but the label would suggest elsewhere.
• 18:40
  Speaker 1: So that's that's kind of cool.
• 18:43
  Speaker 1: So but this would have the Jim Beam, knob Creek.
• 18:51
  Speaker 1: So Jim Beam and Knob Creek mash bill.
• 18:54
  Speaker 1: The mash bill 75 corn, 13 rye, 12 barley.
• 19:45
  Speaker 1: That's the mash bill of this.
• 19:47
  Speaker 1: So it's a six year.
• 19:48
  Speaker 1: So that's not bad at all.
• 19:50
  Speaker 1: I mean for a bourbon in a nice, you know, in this small.
• 19:51
  Speaker 1: I want to say it's a six year, so that's not bad at all.
• 19:52
  Speaker 1: I mean for a bourbon in a nice.
• 19:53
  Speaker 1: You know, in this small, I want to say it's a 200 milliliter, is it?
• 19:57
  Speaker 1: Yep, it's a small 200 milliliter, but this is my first real cool dusty that you know, I it's, it's, it's so cool.
• 20:15
  Speaker 1: Now this has evolved.
• 20:18
  Speaker 1: So what happened in 2009?
• 20:20
  Speaker 1: Jim beam you know it's funny because I even had I read, let's see if I can find it.
• 20:33
  Speaker 1: Alright, I there's.
• 20:35
  Speaker 1: Let's see Buffalo Trace.
• 20:54
  Speaker 1: Okay, in Frank the history.
• 20:59
  Speaker 1: Okay, he was contemporary Oscar Pepper, william McBriar, james W.
• 21:14
  Speaker 1: Okay, wf Bonin was an adapted.
• 21:16
  Speaker 1: Okay, the old Taylor Cass, it was.
• 21:19
  Speaker 1: It doesn't say let's try.
• 21:29
  Speaker 1: Okay, say let's try.
• 21:41
  Speaker 1: Okay, this one doesn't even have the part that I read about prohibition.
• 21:44
  Speaker 1: Oh, come on, it's not even fair.
• 21:45
  Speaker 1: What's going on?
• 21:45
  Speaker 1: All right, that wasn't even in there.
• 21:53
  Speaker 1: So let's see this one.
• 21:58
  Speaker 1: Okay, that's EH Taylor and a lot of passing, 1897.
• 22:04
  Speaker 1: So time, that looked like sawmills.
• 22:12
  Speaker 1: He did it.
• 22:13
  Speaker 1: Pigna's compliment 10th is okay.
• 22:16
  Speaker 1: So by 1970, the distillery structure had been abandoned and remained abandoned, but still standing, until castle and key took it over in 2016.
• 22:26
  Speaker 1: But jim beam had it, had the label.
• 22:30
  Speaker 1: They took it over in 1972 and sold it to Buffalo.
• 22:34
  Speaker 1: Okay, on June 24, 2009,.
• 22:39
  Speaker 1: The Sazerac Company.
• 22:40
  Speaker 1: There it is purchased the old Taylor bourbon label and bourbon and barrel inventory from Beam Global Spirits, which is now Suntory, which is now Suntory, from a subsidiary of Fortune Brands holding company.
• 22:57
  Speaker 1: The brand was purchased by Sazerac in part of an agreement where Beam bought the EFEN vodka brand from Sazerac Some expressions of the old so, and they did this.
• 23:11
  Speaker 1: Beam did this for a number of reasons.
• 23:13
  Speaker 1: One people in Kentucky like to give the old so and they did this.
• 23:17
  Speaker 1: Beam did this for a number of reasons.
• 23:18
  Speaker 1: One people in Kentucky like to give the brand.
• 23:20
  Speaker 1: I mean EH Taylor was a distiller at the Buffalo Trace Distillery, so it only makes sense to return the brand back home.
• 23:25
  Speaker 1: But this is old Taylor and what they have now is EH Taylor, colonel, eh Taylor, colonel, eh Taylor.
• 23:33
  Speaker 1: But you can see how cool and close that the label stayed throughout its history when it was with the National Distillers and American Medicinal Spirits.
• 23:46
  Speaker 1: There we go Thank you.
• 23:49
  Speaker 1: Google says American Medicinal Spirits, thank you.
• 23:52
  Speaker 1: Google says American medicinal spirits, thank you.
• 23:54
  Speaker 1: And which became national distillers, thank you.
• 23:58
  Speaker 1: Thank you, walker, so that we got that straight.
• 24:01
  Speaker 1: So they, that was.
• 24:03
  Speaker 1: You know it was shut down over.
• 24:05
  Speaker 1: Well, was it able to with American medicinal spirits.
• 24:12
  Speaker 1: Were they able to produce medicinal old Taylor?
• 24:19
  Speaker 1: You know, during the time I don't think they were, but I could be wrong there, all right.
• 24:25
  Speaker 1: So anyways, that gives you the whole story on Taylor, but this is in the middle.
• 24:38
  Speaker 1: This is while during the time Jim Beam had it and they were distilling and I'm telling you I've tasted from this bottle.
• 24:49
  Speaker 1: This is a rigged old Louisville barrel bottle breakdown, but I will say so.
• 25:01
  Speaker 1: Valente says Maker's Mark is good.
• 25:02
  Speaker 1: You should check out our Maker's Mark podcast.
• 25:06
  Speaker 1: Valente actually owned by Centauri, who also owns Beam.
• 25:12
  Speaker 1: So and this was actually produced by Beam at the time.
• 25:15
  Speaker 1: So it's really kind of a lot of tangled webs that happen in Kentucky.
• 25:20
  Speaker 1: So this old Louisville, let's talk about this.
• 25:24
  Speaker 1: We're going to do the old Louisville barrel bottle breakdown.
• 25:28
  Speaker 1: Old Louisville Whiskey Company in Louisville, kentucky.
• 25:33
  Speaker 1: They got great labeling, great aged whiskey, fantastic place to visit.
• 25:41
  Speaker 1: If you do tell Amin when you get there that Tiny and the Scotchy Bourbon Boys sent you over, we really would appreciate that.
• 25:51
  Speaker 1: Got you, bourbon Boy sent you over, we really would appreciate that.
• 25:55
  Speaker 1: And that Old Louisville Whiskey Company.
• 25:58
  Speaker 1: There's just what Amin's done and his experience of getting into those barrels.
• 26:01
  Speaker 1: Some people can bottle their own.
• 26:03
  Speaker 1: You can get the stuff great gift shop, great place to see.
• 26:07
  Speaker 1: He'll call for a tour, he'll give you a tour and he just put in his pot still.
• 26:15
  Speaker 1: So that's kind of cool what he's got going there at the old louisville whiskey company in louisville, kentucky.
• 26:23
  Speaker 1: So we are about to do the old louisville whiskey company barrel bottle breakdown.
• 26:28
  Speaker 1: If you're not familiar with our rating system, uh, it consists of four categories the nose or the aroma, the body, the taste and the finish.
• 26:39
  Speaker 1: Um, the body of the, the nose and the body are four knocks on our barrel and up to four knocks on our barrel and I'm so sorry everybody and up to the taste and the.
• 27:02
  Speaker 1: Let's just do this again.
• 27:06
  Speaker 1: The Barrel Bottle Breakdown Company's scale or rating system consists of four categories nose, body, taste, finish.
• 27:18
  Speaker 1: Uh, you could get up to four knocks on our barrel for the nose and the body and up to five knocks for the taste and the finish, and if one knock is exceptional, you could give it a but up, up, and that allows you to get up to 19 out of 18 for a perfect whiskey or bourbon.
• 27:37
  Speaker 1: So there you go, thanks to old louisville whiskey company bringing you this now.
• 27:43
  Speaker 1: This bottle is 200 milliliters and I think I've drank 125, which leaves 75.
• 27:52
  Speaker 1: So I'm not.
• 27:53
  Speaker 1: I'm trying to save some for ct and super nash, so I'm just putting I think that leaves.
• 28:01
  Speaker 1: That leaves a little bit man.
• 28:06
  Speaker 1: The nose on this is unbelievable.
• 28:09
  Speaker 1: All right, all right, oh.
• 28:15
  Speaker 1: It has the caramel flavor, like a burnt caramel corn on it too.
• 28:24
  Speaker 1: The nose is just spectacular and strong.
• 28:31
  Speaker 1: Even with this affected sinus I could smell.
• 28:37
  Speaker 1: Now it's 86 proof, a little bit higher proof than what normally would be coming out in 1981.
• 28:42
  Speaker 1: 80 had been the proof that Jack Daniels had dropped down to.
• 28:46
  Speaker 1: Everybody was putting out.
• 28:47
  Speaker 1: 80 proof because the clear spirits were starting to take hold out.
• 28:57
  Speaker 1: 80 proof because the clear spirits were starting to take hold.
• 28:59
  Speaker 1: I could tell you, my dominant nostril tonight is my left nostril.
• 29:06
  Speaker 1: All right, let's see.
• 29:10
  Speaker 1: It does this wonderful thing.
• 29:14
  Speaker 1: I'll aerate it a little bit.
• 29:15
  Speaker 1: See what it does on the sides, how it drops back in.
• 29:20
  Speaker 1: It does a really nice long legs.
• 29:24
  Speaker 1: This is some.
• 29:25
  Speaker 1: This.
• 29:26
  Speaker 1: The.
• 29:27
  Speaker 1: The viscosity on this is oily, so let's see what's give her a taste wow, wow so there's a ton of caramel on the front palate and then it gets the.
• 30:02
  Speaker 1: Now this has been sitting, so it's a little bit different.
• 30:04
  Speaker 1: God, that's good.
• 30:16
  Speaker 1: There's a.
• 30:18
  Speaker 1: There's even an oakiness.
• 30:20
  Speaker 1: There's a slight dusty flavor, the sweetness it's it's candy corn.
• 30:28
  Speaker 1: That's what it is, not caramel corn, it's candy corn.
• 30:31
  Speaker 1: And then it picks up the sweetness.
• 30:34
  Speaker 1: Then it hits your back palate.
• 30:36
  Speaker 1: Let's see what it does one more time.
• 30:40
  Speaker 1: I got the finish.
• 30:42
  Speaker 1: It's like a smoky.
• 30:45
  Speaker 1: All right, I'm ready to rate this.
• 31:00
  Speaker 1: Hey, ct, good to see you.
• 31:05
  Speaker 1: All right, so, all right.
• 31:13
  Speaker 1: So, yeah, we could get into that.
• 31:15
  Speaker 1: There's.
• 31:16
  Speaker 1: You know, that's true.
• 31:20
  Speaker 1: In most cases, there's so much that goes into that returning of the brand and the families on what they do.
• 31:31
  Speaker 1: So that is like that.
• 31:36
  Speaker 1: One is complicated and you are very, very, very what would you say?
• 31:39
  Speaker 1: Consequential in letting me know what actually went down and how it happened and everything, and I appreciate that.
• 31:49
  Speaker 1: But Jim Beam did do the right thing in my opinion.
• 31:55
  Speaker 1: I don't know, heaven Hill has their reasons, but at the same time, it still doesn't mean that it isn't 2025, based off of a deal made in the 50s.
• 32:08
  Speaker 1: So that is something to be said.
• 32:11
  Speaker 1: You know long time, but here we go.
• 32:22
  Speaker 1: This is one nose and I don't know if everybody, but I will give it a four on the nose, because this is what I mean.
• 32:31
  Speaker 1: Mean, it's such a fantastic nose, it there's nothing off about it, that's not overpowering with any kind of alcohol or ethanol or anything.
• 32:42
  Speaker 1: It's just got that sweet, it's caramelly, it's, you know, there's a little bit of smokiness on it.
• 32:49
  Speaker 1: It's like a caramel, like, almost like a burnt caramel corn, you know, ball, caramel, corn, ball.
• 33:00
  Speaker 1: I mean it's just like fantastic.
• 33:02
  Speaker 1: So I give it a four, three, four plus a, but up.
• 33:10
  Speaker 1: I think that's the strong point of this whiskey.
• 33:14
  Speaker 1: I'll give it a five out of four with the butt up, up.
• 33:17
  Speaker 1: Now it goes everywhere the sweetness, but it just doesn't quite complete.
• 33:30
  Speaker 1: It's there in the cheeks but it's not like it is on the top of your, your roof of your mouth or underneath the tongue.
• 33:36
  Speaker 1: So the, the, the actual body of this, I have to give a three of four and that's pretty damn good for an 86, proof from 1981.
• 33:50
  Speaker 1: One, two, three Knocks on the barrel, all right.
• 34:00
  Speaker 1: So that brings us to taste on the front palate.
• 34:21
  Speaker 1: It's like drinking liquid candy.
• 34:21
  Speaker 1: It's got a dusty aspect that a lot of dusties have.
• 34:23
  Speaker 1: But it's very subtle and that usually comes out to be, in my opinion, that after sitting in a bottle for you know, 2091, 2021, 34 years that some of the char on all these bottles, some of the char, expresses itself through and it's almost like that's what you can taste on the taste.
• 34:50
  Speaker 1: I mean through and it's almost like that's what you can taste on the taste.
• 34:52
  Speaker 1: I mean, the taste is definitely something that I wish I could drink every day, all day.
• 35:04
  Speaker 1: But but, ooh, that just changed.
• 35:12
  Speaker 1: I just got total maple syrup, total maple syrup on the finish, like big-time maple syrup.
• 35:20
  Speaker 1: Where that came from, I don't know, but it all of a sudden was there, all right.
• 35:27
  Speaker 1: So I'm going to give the taste out of five.
• 35:31
  Speaker 1: I give the taste of five One, two, three, four, five, five knocks on the barrel, the finish.
• 35:44
  Speaker 1: I was going to give it a three, thinking that that was the most unique thing, but the maple syrup that just hit, oh, I think, I think, honestly, jim beam, a 75 corn, 13 rye, 12 barley is.
• 36:06
  Speaker 1: I mean, this is before Knob Creek, it's six years, that is from a different time.
• 36:26
  Speaker 1: And there's the maple, the maple syrup, on a finish and the finishes for an 86 proof is still going.
• 36:39
  Speaker 1: It's probably not as long as I'd like it to be, as far as a finish, but I would say it's long enough to pull off a five.
• 36:54
  Speaker 1: I'll give this a five.
• 36:56
  Speaker 1: Two, one, two, three, four, five barrel knocks, which is, uh, 18 out of 18.
• 37:10
  Speaker 1: The, the nose was with the, with the but up, up and the body being a three that made up, and then the taste and the finish were spectacular.
• 37:23
  Speaker 1: Um, scotchy bourbon.
• 37:25
  Speaker 1: If you could get a, get some of this old tay will.
• 37:28
  Speaker 1: I would highly highly recommend that.
• 37:31
  Speaker 1: Very much so.
• 37:33
  Speaker 1: So, um, there you go.
• 37:37
  Speaker 1: The score is 18 out of 18.
• 37:41
  Speaker 1: On old Taylor 1981.
• 37:44
  Speaker 1: All right.
• 37:46
  Speaker 1: So that brings us to another part of a couple subjects I've got to talk about.
• 37:57
  Speaker 1: But what am I going to pour?
• 37:59
  Speaker 1: I've got to have a little bit of this.
• 38:02
  Speaker 1: Maybe I'll just pour the old Louisville.
• 38:11
  Speaker 1: Is it open?
• 38:15
  Speaker 1: Yes, it is.
• 38:16
  Speaker 1: Let's pour a little bit of the old Louisville.
• 38:17
  Speaker 1: Oh, I do have some middle West left.
• 38:19
  Speaker 1: I should probably.
• 38:21
  Speaker 1: But all right.
• 38:22
  Speaker 1: So there's a bunch of events coming up.
• 38:23
  Speaker 1: We talked a bit, a little bit about Walker's, um, a little bit about Walker's going away party.
• 38:31
  Speaker 1: It is Friday night at 630 Amore, in Floyd's Knob Amore Restaurant.
• 38:38
  Speaker 1: Anybody who wants to come.
• 38:40
  Speaker 1: Walker is being restationed in Arizona and he'll be leaving at the end of May, so we are throwing him a farewell party before he actually goes.
• 38:52
  Speaker 1: So but it's uh, it makes sense to do this and we look forward to it at our favorite restaurant uh, that is on the planet.
• 39:02
  Speaker 1: Um, al Popsadero just does a fantastic job there and he knows we're coming.
• 39:06
  Speaker 1: Um, we're going to be a fairly big group.
• 39:09
  Speaker 1: So if you want to come and see Walker or whatever you know, let me know and I will adjust accordingly.
• 39:16
  Speaker 1: Also, we've got, we will.
• 39:21
  Speaker 1: I will be in Indiana at Old Homestead visiting with Jolie Kasperczak and Alan Bishop.
• 39:29
  Speaker 1: That podcast will happen on a Friday, probably around between 1130 and noon.
• 39:35
  Speaker 1: That will be going Facebook Live and recording that podcast.
• 39:38
  Speaker 1: Hopefully you can go YouTube Live Also.
• 39:41
  Speaker 1: We'll see how that goes.
• 39:42
  Speaker 1: I'm going to be getting a new phone tomorrow, so that's kind of cool.
• 39:46
  Speaker 1: I'm going to get the top of the line.
• 39:48
  Speaker 1: Top of the line.
• 39:48
  Speaker 1: So hopefully even some of our video quality gets done better and I'll have some more AI to work with.
• 39:56
  Speaker 1: So that'll be kind of cool.
• 39:58
  Speaker 1: And then we will be Friday night at Amore, and then Saturday morning going to try and get to the spirits of French Lick See Loreline down there, see what's happening there, because they are a great sponsor of us and we do have our barrel picks ready for anybody who wants them.
• 40:16
  Speaker 1: And then also we have.
• 40:19
  Speaker 1: We will be seeing that weekend Mark Carter and Christy Atkinson to get a tour of what's happening at Old Carter.
• 40:30
  Speaker 1: That'll happen on noon on Saturday.
• 40:32
  Speaker 1: We'll be meeting up with them and then we'll decide what we're going to do with Old Carter on our bus tour.
• 40:39
  Speaker 1: That should be.
• 40:40
  Speaker 1: I look forward to this.
• 40:41
  Speaker 1: And then after that, hopefully Sunday morning, hopefully want to see Mr El Presidente, mr Randy Prass, and then also hook up with Walter at the Whiskey Thief Tasting Room on Sunday afternoon before I come back.
• 40:59
  Speaker 1: So that is going to be a really cool and fun oh, there's the rain A really cool and fun experience that we're going to be doing.
• 41:11
  Speaker 1: But then that leads me to March 20,.
• 41:15
  Speaker 1: May 21st is.
• 41:17
  Speaker 1: I'm just, I'm just hearing a little bit about this.
• 41:19
  Speaker 1: Oh, let me see.
• 41:21
  Speaker 1: Uh, I've got to, I've got to look that up.
• 41:24
  Speaker 1: They are.
• 41:25
  Speaker 1: I didn't look it up and I want to say the steel valley.
• 41:30
  Speaker 1: Oh, she didn't even I got that pot there.
• 41:36
  Speaker 1: Did she put the glass down here?
• 41:38
  Speaker 1: Ah, did it go over there?
• 41:41
  Speaker 1: Nope, let me look it up.
• 41:43
  Speaker 1: I will look it up right here.
• 41:47
  Speaker 1: Let's see.
• 41:52
  Speaker 1: Is there a search?
• 41:53
  Speaker 1: Let's see.
• 41:53
  Speaker 1: Usually there's a search.
• 41:56
  Speaker 1: I don't see it though.
• 42:01
  Speaker 1: All right, let's go file new window.
• 42:05
  Speaker 1: Oh, let's see, grab this.
• 42:09
  Speaker 1: I'm going to tell you the actual group run by Frank Carbon.
• 42:15
  Speaker 1: I'm checking it out.
• 42:25
  Speaker 1: Folks, hold on, I'm going to hit that.
• 42:28
  Speaker 1: There we go, let's see what comes up.
• 42:29
  Speaker 1: I'm going to hit that.
• 42:29
  Speaker 1: There we go, let's see what comes up.
• 42:40
  Speaker 1: Craft authentic was still, very still.
• 42:45
  Speaker 1: Come on.
• 42:51
  Speaker 2: That wasn't fair Ski group, ski group.
• 43:02
  Speaker 1: Why is that doing that?
• 43:03
  Speaker 1: Why would it do that?
• 43:07
  Speaker 1: Why would it do that?
• 43:16
  Speaker 1: Let's try it one more time.
• 43:26
  Speaker 1: Steel Valley whiskey oh, bourbon, I'm doing whiskey.
• 43:34
  Speaker 1: I think it's that association.
• 43:40
  Speaker 1: Let's see about that.
• 43:43
  Speaker 1: Yep, that's what it is the Steel Valley Bourbon Association.
• 43:47
  Speaker 1: Frank Carbon is part of that and there is going to be a dinner and tasting that we will be attending.
• 43:54
  Speaker 1: I checked out the restaurant.
• 43:56
  Speaker 1: He's going to be leaving information, but that is wednesday night, september 21st, that we will be doing that.
• 44:04
  Speaker 1: Now we do have our august 6th podcast with Bernie Lubbers coming up for Heaven Hill, so that should be an awesome podcast also.
• 44:17
  Speaker 1: So between the tasting, I'm going to be setting up the Crystal Glencairn Club tasting in June or July.
• 44:25
  Speaker 1: Anybody in the club wants to come up with something?
• 44:29
  Speaker 1: They should let me know.
• 44:31
  Speaker 1: Anybody in the club wants to come up with something, they should let me know and I will definitely make sure that we arrange it so that our Crystal Glencairn members can all attend along with all of our industry Crystal Glencairn to see if we can get somebody up here.
• 44:45
  Speaker 1: That's part of the industry.
• 44:47
  Speaker 1: There's a lot of distillers with these glasses Greg Schneider, aaron Harris and Dimmick industry.
• 44:50
  Speaker 1: Um, there's a lot of distillers with these glasses greg schneider, um, aaron harris and dimmick.
• 44:52
  Speaker 1: I mean, randy prass will have one soon.
• 44:58
  Speaker 1: I thought I gave him initially one, so, but that's what we're looking at and, um, the also you know frank carbon's doing this.
• 45:07
  Speaker 1: Uh, if you come to that tasting, it'll be really kind of cool because we are offering our barrel pick to be tasted and there will be um ability to acquire some bottles.
• 45:20
  Speaker 1: So check that out for sure.
• 45:21
  Speaker 1: So I think there was, and their pick was amazing.
• 45:28
  Speaker 1: I was able to get it and that's he'll be tasting that.
• 45:32
  Speaker 1: But that's the smoke wagon.
• 45:33
  Speaker 1: It's the best smoke wagon I've ever tasted so far.
• 45:37
  Speaker 1: There are some good ones I've had, but this pick is right there Tons of cherry, it was a great pick.
• 45:45
  Speaker 1: It's 118.22, 18.2289 and 861.
• 45:54
  Speaker 1: Let me tell you what's the proof.
• 45:58
  Speaker 1: I wanted to say that's the barrel Time, for let's see, it's seven years 118.22, proof, 59.11 pretty cool, uh, actually a fantastic bottle.
• 46:26
  Speaker 1: I've got it for the photo shoot that I'm gonna do, uh, to promote it when it comes out.
• 46:31
  Speaker 1: So look for information on that.
• 46:34
  Speaker 1: Yeah, not this Friday, walker.
• 46:36
  Speaker 1: It's May 9th.
• 46:37
  Speaker 1: Friday, may 9th is when everything hits.
• 46:40
  Speaker 1: I do believe I did say May 9th.
• 46:42
  Speaker 1: I hope I am.
• 46:44
  Speaker 1: I hope I did.
• 46:46
  Speaker 1: Anyways, thank you everybody tonight for joining in.
• 46:51
  Speaker 1: Anyways, thank you everybody tonight for joining in.
• 46:53
  Speaker 1: I definitely will finish up right here.
• 46:58
  Speaker 1: We're right at the 45-minute mark, almost to the T, and let me finish this up.
• 47:03
  Speaker 1: If you guys want to hang around a little bit tonight, I can.
• 47:07
  Speaker 1: But you know, with this partial stuffy nose thing going on, I don't know, it's just.
• 47:14
  Speaker 1: You know I don't feel bad, but I got a lot of you know it's just what it is.
• 47:20
  Speaker 1: So anyways, all right, thanks everybody for joining us tonight.
• 47:29
  Speaker 1: Remember, wwwscotchieburb, oh oh, and everybody on Facebook and YouTube.
• 47:31
  Speaker 1: You can hang out for a little bit afterwards.
• 47:33
  Speaker 1: I'll keep it going.
• 47:34
  Speaker 1: That's one of the things that we've been doing afterwards and having pretty good success.
• 47:41
  Speaker 1: People on Facebook I'll post the link, you can just jump in if you want to.
• 47:46
  Speaker 1: Alright, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 47:51
  Speaker 1: Remember, we're on Facebook, instagram, youtube and X.
• 47:54
  Speaker 1: Also on all the major podcast formats Apple, mainly Apple iHeart and Spotify.
• 48:02
  Speaker 1: But no matter how you listen or watch us, remember you need to like, listen, comment and subscribe and make sure you leave good feedback.
• 48:14
  Speaker 1: So good bourbon equals good times and good friends, remember drink responsibly.
• 48:25
  Speaker 1: Don't drink and drive and live your life uncut and unfiltered.
• 48:31
  Speaker 1: Little Stevo's gonna take us out.
• 48:47
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 48:52
  Speaker 3: Oh, don't ask why.
• 48:55
  Speaker 3: Oh don't ask why.
• 48:58
  Speaker 3: Show me the way to the next whiskey bar.
• 49:03
  Speaker 3: Oh don't ask why.
• 49:06
  Speaker 3: Oh don't ask why.
• 49:09
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 49:17
  Speaker 3: I tell you we must die.
• 49:20
  Speaker 3: I tell you, I tell you, I tell you we must die.
• 49:26
  Speaker 1: Remember next week or next podcast the Derby Podcast.