Latest / The Scotchy Bourbon Boys / The History of Whiskey Part 1: How Whiskey Built America: From Farm Taxes To Flavor Science & Makers Mark Private Select

Transcript

The History of Whiskey Part 1: How Whiskey Built America: From Farm Taxes To Flavor Science & Makers Mark Private Select · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_00: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_00: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_00: Their Michelin Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbons and also rye and wheat whiskies, the Michelon brand is easy to sip.
• 1:31
  SPEAKER_00: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yourself.
• 3:00
  SPEAKER_00: Tiny here, just kick that off, like always.
• 3:03
  SPEAKER_00: But tonight we have in-house one of those rare occasions that Roxy has joined us.
• 3:09
  SPEAKER_00: Well, hopefully it's becoming less and less rare.
• 3:12
  SPEAKER_00: That's what I'd like to actually, you know, what that would be really cool if you were on more.
• 3:18
  SPEAKER_00: You're you're you definitely have an aspect of when you are on that we get a little bit more people watching.
• 3:28
  SPEAKER_00: So welcome.
• 3:30
  SPEAKER_00: And and I honestly, let's just talk as we can.
• 3:34
  SPEAKER_00: I'll quick do the www.scotchybourbonboys.com.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 3:45
  SPEAKER_00: You know, you want to know what the most ridiculous thing is at this moment?
• 3:48
  SPEAKER_00: What?
• 3:48
  SPEAKER_00: I do not have any glens.
• 3:50
  SPEAKER_00: I did not get one Glen.
• 3:53
  SPEAKER_02: Look at there's one down here.
• 3:54
  SPEAKER_00: Oh, here.
• 3:55
  SPEAKER_02: Here's one.
• 3:56
  SPEAKER_00: Nope, nope, nope.
• 3:57
  SPEAKER_00: But okay, so we'll get that.
• 4:00
  SPEAKER_00: We'll replace that.
• 4:02
  SPEAKER_00: And you can have the green one.
• 4:04
  SPEAKER_00: And there was one that says maker's mark over here.
• 4:07
  SPEAKER_00: There should be a maker's mark.
• 4:09
  SPEAKER_00: But, anyways, for all things scotchy bourbon boys.
• 4:15
  SPEAKER_00: Really I'm supposed to be taking it easy.
• 4:18
  SPEAKER_02: What?
• 4:18
  SPEAKER_02: That's not taking it easy?
• 4:20
  SPEAKER_00: Drinking out of this?
• 4:22
  SPEAKER_02: No, that's mine.
• 4:24
  SPEAKER_02: You can drink out of the little cut.
• 4:27
  SPEAKER_00: Oh my god.
• 4:28
  SPEAKER_00: It's gonna be a long night.
• 4:30
  SPEAKER_00: Anyways, we are down in the bottom.
• 4:34
  SPEAKER_00: Is there?
• 4:34
  SPEAKER_02: Yeah, like a bug or something.
• 4:38
  SPEAKER_00: Did you shine it up?
• 4:39
  SPEAKER_00: You got a little water there, and there's a little rag.
• 4:42
  SPEAKER_04: Yeah, that's cool.
• 4:44
  SPEAKER_00: I think the Dennis rag is right down here.
• 4:47
  SPEAKER_00: Anyways, all right.
• 4:48
  SPEAKER_00: So for all things Scotchy Perfect Boys, you can get our Glenn Kairons and our t-shirts there.
• 4:53
  SPEAKER_00: But you also could contact me right direct.
• 4:55
  SPEAKER_00: If you will need a Glenn Carrion, I'll send it straight to you.
• 4:58
  SPEAKER_00: You don't have to go through the website, but you contact me on Facebook or YouTube.
• 5:03
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• 5:08
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• 5:20
  SPEAKER_00: But remember, whether you listen to us or you watch us, make sure that you subscribe and then also become a member and then leave good feedback.
• 5:32
  SPEAKER_00: We greatly appreciate it.
• 5:33
  SPEAKER_00: But check out the membership.
• 5:35
  SPEAKER_00: We're starting to get a few members on YouTube.
• 5:37
  SPEAKER_00: But if you we start getting some members, I can do some members-only content coming.
• 5:43
  SPEAKER_00: And uh Matt Lisen says cheers.
• 5:45
  SPEAKER_00: And Matt.
• 5:47
  SPEAKER_00: So there we go.
• 5:48
  SPEAKER_00: We got that in there.
• 5:49
  SPEAKER_00: So tonight, let's let's um, I mean, what we need to don't I think we need a little bit of whiskey in or bourbon in our glasses.
• 5:59
  SPEAKER_00: So I think we'll do normally I like to do the the history of whiskey first.
• 6:05
  SPEAKER_00: Okay, part one, but let's do the private select thing and get this going.
• 6:10
  SPEAKER_02: That sounds good because then there'll be some whiskey in our glass.
• 6:13
  SPEAKER_02: Also, um, we're going to have bourbon balls again.
• 6:18
  SPEAKER_02: So we got pecans that have been perfectly soaked, ready to make our next batch of bourbon balls.
• 6:27
  SPEAKER_02: So if you would like some for the holidays, um you can reach out to the Scotchy Bourbon Boys directly.
• 6:34
  SPEAKER_02: Or uh this guy will probably post something in our Facebook group about how to order bourbon balls, and we'll get those out to you.
• 6:44
  SPEAKER_00: Yeah, that'll be great.
• 6:45
  SPEAKER_00: Let me get this all situated here.
• 6:47
  SPEAKER_00: Is that no?
• 6:49
  SPEAKER_00: I want to go up higher, and then I gotta get that.
• 6:53
  SPEAKER_00: Alright.
• 6:54
  SPEAKER_00: I like to do that so I can see what's happening, not in delay, but you can still see the comments.
• 7:00
  SPEAKER_00: All right, so tonight we're gonna talk about Makers Mark Private Selects, and Makers Mark Private Selects have been this awesome what would you say process that that project that Makers Mark has done because you talked about it a little bit earlier.
• 7:22
  SPEAKER_00: They makers mark they have for the long were they lot for the longest time just made makers mark.
• 7:31
  SPEAKER_00: Yep, that was it, and everybody wanted more.
• 7:34
  SPEAKER_00: And when we started doing this in 2019, and we we went to Maker's Mark on the Kentucky Bourbon Trail, we we pretty much fell in love with Maker's Mark on that tour, and they were just making Maker's Mark.
• 7:49
  SPEAKER_00: And since then, private selects have come out.
• 7:53
  SPEAKER_00: The state of Ohio gets a lot of really cool ones, like creamy pumpkin pie.
• 7:59
  SPEAKER_00: Oh, that's a free crumble, you know.
• 8:03
  SPEAKER_00: I mean, it's just they have all, you know, all these different really good tasting private selects.
• 8:11
  SPEAKER_00: Now, I've actually got a really cool one that was signed by Rob Samuels that went through that Rennie Pressey was able to let me have, but I have not opened that pressure.
• 8:26
  SPEAKER_00: Right, right.
• 8:27
  SPEAKER_02: Now, now the hint on the flavor.
• 8:31
  SPEAKER_00: They've been kind of getting away from the f those names because people were saying, Oh, all that doesn't taste like that or this.
• 8:38
  SPEAKER_00: But honestly, when you taste them, there are hints and flavors of those.
• 8:45
  SPEAKER_00: Those, and it's such a great process.
• 8:48
  SPEAKER_00: Now, we went through the process.
• 8:50
  SPEAKER_00: So, which one do you think we should do?
• 8:52
  SPEAKER_00: What let's um put a little bit of the Kentucky Bourbon Festivals, which is Randy's 57.
• 8:59
  SPEAKER_00: This bottle we picked up, and this is what else you got over there?
• 9:04
  SPEAKER_00: Let's just just we're not gonna drink it, let's just sip it right now.
• 9:07
  SPEAKER_00: Put it in our glass.
• 9:09
  SPEAKER_00: And then I've got can I've got make I got all right.
• 9:14
  SPEAKER_00: This is what I got.
• 9:15
  SPEAKER_00: I've got candied apple, right?
• 9:17
  SPEAKER_02: Which we haven't opened.
• 9:19
  SPEAKER_00: Right, and then I've got the Nature Distilled Star Hill Farm Special Maker's Mark Private Select.
• 9:30
  SPEAKER_00: This was selected by the staff for everybody who goes out onto the farm, and we dipped that ourselves, as you can see, the big long drip there.
• 9:43
  SPEAKER_00: I believe you dipped that one.
• 9:45
  SPEAKER_05: I did.
• 9:45
  SPEAKER_00: And then we've got the candied apple.
• 9:48
  SPEAKER_00: So we'll pick one of those two, but for the meantime, while we talk about this and our pick, Jesus.
• 10:01
  SPEAKER_00: She's drinking, well, and then and that's a special glass.
• 10:05
  SPEAKER_00: Let's talk about that.
• 10:06
  SPEAKER_00: We were at the festival, correct?
• 10:08
  SPEAKER_02: Yes, with Walter hanging out in the maker's mark tent.
• 10:12
  SPEAKER_02: And you were like Jeff said, why don't you get one of those glasses?
• 10:18
  SPEAKER_02: And I was like, hmm, they're a little pricey for me.
• 11:08
  SPEAKER_02: I don't know.
• 11:09
  SPEAKER_02: And then next thing I know, after we checked out our bottles, Walter handed me a bag and inside was one of the glasses.
• 11:17
  SPEAKER_02: It was so nice.
• 11:18
  SPEAKER_00: And it's really kind of cool.
• 11:19
  SPEAKER_00: That's that's um Walter Zausch is the owner and operator of Whiskey Thief Distilling Company and a good friend.
• 11:27
  SPEAKER_02: Yeah, and they said he carefully selected one with lots of drips.
• 11:33
  SPEAKER_00: And it's cool.
• 11:34
  SPEAKER_00: There's the the wax concept is really kind of cool.
• 11:37
  SPEAKER_00: So, you know, that's what we're looking at.
• 11:40
  SPEAKER_00: And tonight we're gonna do one of the we're gonna open one of these twos for that.
• 11:44
  SPEAKER_00: But the private select process, now, this is where this whole thing comes in because I did you got the I got research on this all I believe.
• 11:56
  SPEAKER_00: I want to say there it is.
• 12:00
  SPEAKER_00: Okay, do you want to read about that?
• 12:03
  SPEAKER_02: The maker's mark private selection process begins with a cast strength maker's mark that is finished for nine weeks with ten custom selected wooden staves.
• 12:17
  SPEAKER_02: Participants, such as retailers of restaurants or the Scotchy Bourbon Boys, create their unique flavor by choosing a combination of five different stave types.
• 12:28
  SPEAKER_02: They are baked American, pure too, seared French oak, makers 46, roasted French Mend, and toasted French spice.
• 12:45
  SPEAKER_02: This allows for 1,01 possible combinations, and the resulting single barreled whiskey is bottled at cast strength, typically between 107 and 114 proof.
• 12:58
  SPEAKER_02: So this is our pick.
• 13:05
  SPEAKER_00: But I'm gonna need to if I remember.
• 13:11
  SPEAKER_02: I had it in my book.
• 13:14
  SPEAKER_00: You had it in your book.
• 13:17
  SPEAKER_02: So I know we only had one of the toasted French spice staves, and there were six French cuvets.
• 13:28
  SPEAKER_00: No, yeah.
• 13:31
  SPEAKER_00: There was no roasted mendian.
• 13:34
  SPEAKER_00: There was it was two one one.
• 13:39
  SPEAKER_02: There was one maker's forty six, right?
• 13:41
  SPEAKER_02: One makers forty-six.
• 13:43
  SPEAKER_00: One makers forty-six.
• 13:45
  SPEAKER_00: There were two makers for and one toasted French spice.
• 13:49
  SPEAKER_00: So one toasted French spice, no French Mendian, one maker's forty-six, six French couvet, and one and two American French American puree.
• 14:07
  SPEAKER_02: Walker, you remember?
• 14:10
  SPEAKER_00: We were through this before, but our stave combination.
• 14:14
  SPEAKER_02: But I have it written down in in my my book.
• 14:17
  SPEAKER_00: Yes.
• 14:18
  SPEAKER_00: Upstairs.
• 14:18
  SPEAKER_00: Upstairs, but that doesn't help us much.
• 14:20
  SPEAKER_00: Okay, so we're gonna see if uh AI gives us any more on that.
• 14:29
  SPEAKER_00: We're not gonna do that.
• 14:30
  SPEAKER_02: And then And so this pick has a unique element to it in that the day that we went to Maker's Mark, there was a storm, thunderstorm, and it knocked out all the power.
• 14:45
  SPEAKER_02: So we were supposed to pick in the like down in the where they store the barrels, and we could not because there was no light down there, and we would be literally in the pitch black.
• 14:57
  SPEAKER_02: So they opened up the beautiful like bar area tasting room that overlooks the uh lake, right?
• 15:08
  SPEAKER_02: Which was gorgeous, and it was downpouring rain, but the sound of the rain was very relaxing and peaceful, and the that room is all windows all around, so there was enough natural light to see what you were doing.
• 15:24
  SPEAKER_02: Um, but it was a little dark, you know, a little a little moody.
• 15:28
  SPEAKER_02: We had to take our phone flashlights into the bathroom because once you close the bathroom door, you literally need some water?
• 15:40
  SPEAKER_02: That's some water right in the windpipe.
• 15:48
  SPEAKER_02: That's not what it you sucked me right into your windpipe, did not need to do that.
• 15:54
  SPEAKER_00: That's a first.
• 15:56
  SPEAKER_00: Oh my god.
• 15:58
  SPEAKER_00: Help me, Lord.
• 16:00
  SPEAKER_00: That's not gonna be good.
• 16:03
  SPEAKER_02: So our pick is going to be named Picked in the Dark.
• 16:08
  SPEAKER_00: Oh my god, I just did that and there's like 20 people on YouTube.
• 16:14
  SPEAKER_00: Holy crap.
• 16:15
  SPEAKER_00: Sorry, folks.
• 16:16
  SPEAKER_00: So that just shows you every once in a while.
• 16:18
  SPEAKER_02: We can make like a blooper reel.
• 16:21
  SPEAKER_00: I'm crying.
• 16:22
  SPEAKER_02: We can make a Jeff's blooper reel.
• 16:25
  SPEAKER_02: Falling out of the bus, aspirating.
• 16:28
  SPEAKER_02: I wish I had a cough button, because that's gonna make me cough for a while.
• 16:32
  SPEAKER_02: Oh, yeah, that one that went straight in.
• 16:34
  SPEAKER_00: That was one of the bad ones.
• 16:39
  SPEAKER_00: Sorry.
• 16:40
  SPEAKER_02: If you've ever done it, you know how awful it is.
• 16:44
  SPEAKER_00: There's no fixing this either.
• 16:45
  SPEAKER_02: Nope.
• 16:46
  SPEAKER_00: I'll just try and die.
• 16:51
  SPEAKER_00: Mom and son?
• 16:53
  SPEAKER_00: What the hell?
• 16:54
  SPEAKER_01: What?
• 16:55
  SPEAKER_00: How about no?
• 16:56
  SPEAKER_00: Who said that?
• 16:57
  SPEAKER_00: Son and daughter.
• 16:58
  SPEAKER_00: I mean wife and wife and husband.
• 17:00
  SPEAKER_02: What?
• 17:01
  SPEAKER_02: What?
• 17:02
  SPEAKER_00: I don't know.
• 17:03
  SPEAKER_00: I have no idea what's going on here.
• 17:04
  SPEAKER_01: What does that say?
• 17:06
  SPEAKER_00: Mom and son.
• 17:09
  SPEAKER_00: Say hi.
• 17:10
  SPEAKER_00: I wouldn't even say wild heart says hi.
• 17:14
  SPEAKER_01: Mom and son?
• 17:16
  SPEAKER_00: Meaning I'm the mom and son.
• 17:17
  SPEAKER_00: I don't think so.
• 17:26
  SPEAKER_00: Anyways.
• 17:27
  SPEAKER_02: I'm younger than him, by the way.
• 17:28
  SPEAKER_00: Yes, you are, a whole year.
• 17:32
  SPEAKER_00: All right.
• 17:33
  SPEAKER_00: So that we have to stall a little bit while I die.
• 17:37
  SPEAKER_02: While you catch your breath.
• 17:38
  SPEAKER_00: That was insane.
• 17:40
  SPEAKER_00: Sorry.
• 17:42
  unknown: Oh.
• 17:43
  SPEAKER_02: This is 104-proof on this one.
• 17:47
  SPEAKER_02: So to give us the little sample, they they went over and concocted, you know.
• 17:55
  SPEAKER_02: Yeah, but that is straight those staves.
• 17:59
  SPEAKER_00: So the way and the way you do that is all the samples are there in bottles like this, and then you take parts.
• 18:06
  SPEAKER_02: Right.
• 18:07
  SPEAKER_00: Equal parts that come up with however many parts you want.
• 18:10
  SPEAKER_02: If you had two staves, one stave, that many parts went into this.
• 18:13
  SPEAKER_00: Right, right.
• 18:13
  SPEAKER_00: And and they had them already from barrels that had just those staves in.
• 18:18
  SPEAKER_00: Correct.
• 18:19
  SPEAKER_00: So they give you an example of what it's going to taste like.
• 18:22
  SPEAKER_00: But you're gonna you're basically taking cast strength.
• 18:27
  SPEAKER_00: You pick your barrel that had cast strength in it, and then they drop the staves in it.
• 18:36
  SPEAKER_00: What other one?
• 18:36
  SPEAKER_02: What do you want to do with it?
• 18:37
  SPEAKER_02: The one I was sitting here.
• 18:39
  SPEAKER_00: What one?
• 18:40
  SPEAKER_02: The one that I had before.
• 18:42
  SPEAKER_00: The green river.
• 18:43
  SPEAKER_02: I don't know, yeah.
• 18:44
  SPEAKER_00: Here, let me see if I can.
• 18:46
  SPEAKER_00: There should be an actual one that says maker's mark back here.
• 18:53
  SPEAKER_00: I'm looking.
• 18:55
  SPEAKER_00: But I'll give you the green river back.
• 18:56
  SPEAKER_01: I don't care.
• 18:57
  SPEAKER_01: Just give me any one.
• 18:58
  SPEAKER_00: I know.
• 18:59
  SPEAKER_00: I'm dying.
• 19:01
  SPEAKER_00: Still trying to stall on this one, folks.
• 19:04
  SPEAKER_00: Alright.
• 19:06
  SPEAKER_00: Walker said.
• 19:07
  SPEAKER_02: Can you can you breathe now?
• 19:10
  SPEAKER_00: Yeah, I can.
• 19:12
  SPEAKER_00: I don't know if I'll be able to talk, but I can breathe.
• 19:15
  SPEAKER_00: Alright, so the private select process is then they you go down after you've done this whole mixture.
• 19:22
  SPEAKER_00: And that's what this is.
• 19:24
  SPEAKER_00: Now, this so if anybody knows anything about bourbon, you mix parts of different bourbons from different barrels.
• 19:32
  SPEAKER_00: What it's gonna taste like initially isn't what it tastes like right away.
• 19:37
  SPEAKER_00: The science of the the mixing to actually become equal parts of each other and then become one when you dump them in the it the it kind of freaks out.
• 19:48
  SPEAKER_00: The whiskey freaks out.
• 19:50
  SPEAKER_00: Hey, there's Martin on there.
• 19:52
  SPEAKER_02: Hey Martin.
• 19:55
  SPEAKER_02: We made a Wapatoui once of all different types of Woodford Reserve.
• 20:00
  SPEAKER_00: Did you pour some of this in there?
• 20:02
  SPEAKER_02: No, I didn't yet.
• 20:03
  SPEAKER_02: Oh, you poured that in there.
• 20:04
  SPEAKER_02: Oh, I poured that in there.
• 20:06
  SPEAKER_00: So let's give it a taste right now.
• 20:08
  SPEAKER_00: This is our mixture.
• 20:10
  SPEAKER_00: I've got some.
• 20:12
  SPEAKER_00: The I would say the barrel's gonna be ready at one point, sometime around late December, early January.
• 20:21
  SPEAKER_02: So we'll be going again.
• 20:23
  SPEAKER_00: Now we have a pre-sale for the it's called Picked in the Dark.
• 20:28
  SPEAKER_00: And it's up available right now for pre-sale if anybody wants to buy vouchers.
• 20:34
  SPEAKER_00: I have to get the vouchers out.
• 20:35
  SPEAKER_00: I'll probably do that tomorrow night.
• 20:37
  SPEAKER_00: I gotta make all the vouchers.
• 20:40
  SPEAKER_00: I'm always a little bit behind on the vouchers because I'm so busy.
• 20:44
  SPEAKER_02: I feel like Randy's Kentucky Bourbon Festival pick is more makers 46.
• 20:51
  SPEAKER_02: More of a percentage.
• 20:52
  SPEAKER_00: Did you want to know what that is?
• 20:53
  SPEAKER_00: I can tell you exactly what.
• 20:55
  SPEAKER_02: I bet you it is.
• 20:56
  SPEAKER_00: Okay.
• 20:57
  SPEAKER_00: Do you want to give me my glasses over here?
• 21:00
  SPEAKER_00: Yeah, that helps.
• 21:03
  SPEAKER_00: The clear glasses.
• 21:05
  SPEAKER_01: Stupid glasses.
• 21:06
  SPEAKER_00: Yeah, that might be stupid.
• 21:08
  SPEAKER_00: Three baked American puree, one seared French cuvet, five makers 46, and one French roasted Mendian.
• 21:20
  SPEAKER_02: Correct again.
• 21:22
  SPEAKER_00: Yeah, it does have a lot of.
• 21:24
  SPEAKER_02: And Makers 46 is probably my least favorite makers expression.
• 21:30
  SPEAKER_02: Unfortunately, that's why when I when we when I had that, I'm like, oh, that's a lot of Makers 46 in that one.
• 21:36
  SPEAKER_00: Well, Makers 46 is just 10 of those staves.
• 21:40
  SPEAKER_02: Correct.
• 21:41
  SPEAKER_00: So here are cheers to ours.
• 21:44
  SPEAKER_02: I'm not saying I don't like it.
• 21:45
  SPEAKER_02: I'm just saying there's so many to choose from.
• 21:49
  SPEAKER_00: Oh my god.
• 21:50
  SPEAKER_00: But this has gone.
• 21:53
  SPEAKER_00: This has gone off the charts.
• 21:56
  SPEAKER_00: Wait till you taste that.
• 21:57
  SPEAKER_00: I did.
• 21:58
  SPEAKER_00: Holy besides my throat is completely on fire from coughing.
• 22:07
  SPEAKER_00: There's a ton of caramel like we wanted.
• 22:09
  SPEAKER_02: So Jeff wanted a caramel forward profile, but I like some kick.
• 22:17
  SPEAKER_02: So that's why we threw one of those.
• 22:19
  SPEAKER_00: There's caramel on the front, and it goes to chocolate.
• 22:22
  SPEAKER_00: It goes to dark chocolate.
• 22:23
  SPEAKER_02: But then it also has that.
• 22:25
  SPEAKER_00: It has a dark chocolate finish.
• 22:28
  SPEAKER_02: Spice though.
• 22:29
  SPEAKER_02: Oh yeah.
• 22:30
  SPEAKER_02: Not so much that it just spicy as Randy's.
• 22:33
  SPEAKER_02: It's not as spicy as that 46, but we originally put two of those toasted staves, those spicy staves in, and it was too much.
• 22:41
  SPEAKER_02: It overpowered the all the flavors.
• 22:44
  SPEAKER_02: So we backed off and did one and then put I think 110.6 proof.
• 22:49
  SPEAKER_02: Yeah.
• 22:49
  SPEAKER_00: Randy's is 112.
• 22:55
  SPEAKER_00: But close.
• 22:56
  SPEAKER_02: Yeah, it's just most.
• 22:58
  SPEAKER_00: So this is this is really doing well now as it's been in the bottle for a while.
• 23:03
  SPEAKER_02: Yeah.
• 23:04
  SPEAKER_00: Alright, so that brings us to nice long finish, too.
• 23:08
  SPEAKER_00: The pick.
• 23:08
  SPEAKER_00: What are we which one are we opening?
• 23:10
  SPEAKER_00: Okay.
• 23:11
  SPEAKER_02: I thought we would open candied apple.
• 23:12
  SPEAKER_00: All right, candied apple.
• 23:14
  SPEAKER_00: That's courtesy of Walker.
• 23:16
  SPEAKER_02: Yeah, that's why I wanted to open it.
• 23:17
  SPEAKER_02: Walker, candy apple.
• 23:19
  SPEAKER_00: Alright, and we're gonna leave the that one behind.
• 23:24
  SPEAKER_02: And Walker also has the coolest maker's mark shelf ever, which is a giant shelf with a top that's dipped in red white.
• 23:31
  SPEAKER_00: Well, talk about the experience when you're at the distillery.
• 23:35
  SPEAKER_02: Someday we're gonna break into his house and steal it.
• 23:39
  SPEAKER_00: Maybe someday.
• 23:42
  SPEAKER_00: All right.
• 23:42
  SPEAKER_00: So, anyways, right now we're doing the old Louisville Whiskey Company barrel bottle breakdown.
• 23:49
  SPEAKER_02: Broken thumb can get that off.
• 23:51
  SPEAKER_00: The barrel, the that is the old Louisville Whiskey Company in Louisville, Kentucky.
• 23:56
  SPEAKER_00: You gotta check out a mean's place there.
• 23:59
  SPEAKER_00: He has 100% control of some fantastic whiskey barrels.
• 24:06
  SPEAKER_00: There is no limit.
• 24:07
  SPEAKER_00: He's a mad scientist when he's out there.
• 24:10
  SPEAKER_00: And he's you go there and you get to get the thief out of specific barrels, taste them, and if you like them, he will fill a bottle straight from the barrel for you.
• 24:22
  SPEAKER_00: And then it's kind of like the experience there is one of a kind.
• 24:30
  SPEAKER_00: Because you're gonna get a mean, and he's gonna walk you through this stuff.
• 24:35
  SPEAKER_00: And coming from the agency, you know, the liquor store liquor store owner kind of thing was buying barrels, and all of a sudden had enough barrels to start a pot uh to start a whiskey line.
• 24:50
  SPEAKER_00: And old Louisville is fantastic, nothing under seven years that you'll get there.
• 24:54
  SPEAKER_00: It's all barrel strength.
• 24:56
  SPEAKER_00: And sorry, check out the old Louisville whiskey company in Louisville, and they sponsor our barrel bottle breakdown.
• 25:07
  SPEAKER_00: Now, our barrel bottle breakdown rating system is consists of four different I'm dying.
• 25:18
  SPEAKER_00: Four different uh categories nose, body, taste, and finish.
• 25:24
  SPEAKER_00: For the nose and the body, you can give it up to four knocks on the barrel.
• 25:28
  SPEAKER_00: And for the taste and the finish, you can give it up to five knocks on the barrel, which would be 18.
• 25:34
  SPEAKER_00: But because of Roxy, there is a thing we call a but-up up.
• 25:41
  SPEAKER_03: But up up.
• 25:42
  SPEAKER_00: The but-up up is if one of the categories is exceptional, you're allowed to give it one but up up to rate.
• 25:49
  SPEAKER_00: So this private select, candied apple, is ooh, nice.
• 25:59
  SPEAKER_00: Ready to go.
• 26:00
  SPEAKER_00: Is that a real cork?
• 26:02
  SPEAKER_01: Yes, it is.
• 26:05
  SPEAKER_00: Excuse me.
• 26:06
  SPEAKER_00: If you're just joining us, I should before we do let the air out.
• 26:13
  SPEAKER_01: Yep, and then flip it.
• 26:17
  SPEAKER_00: Now, any kind of weeded bourbon, as Ed Blay has come on this of Rising Tide Spirits, he's come on this.
• 26:27
  SPEAKER_02: Walker says, we'll be the bandits, Roxy and Clyde.
• 26:35
  SPEAKER_00: That was kind of cool.
• 26:37
  SPEAKER_00: Yeah, glug, glug, glug.
• 26:38
  SPEAKER_00: You're glugging.
• 26:40
  SPEAKER_02: I glug lugg lugged.
• 26:42
  SPEAKER_00: Okay.
• 26:43
  SPEAKER_02: I didn't drip on your speaker.
• 26:46
  SPEAKER_00: I dripped on the keyboard once.
• 26:48
  SPEAKER_02: Oh, awesome.
• 26:49
  SPEAKER_00: Um, now this one, candied apple.
• 26:51
  SPEAKER_00: Can you hand me my glasses there, dear?
• 26:55
  SPEAKER_00: I will tell you the breakdown.
• 26:59
  SPEAKER_00: This one is five baked American puree, two seared French couvet, one maker's, no, zero makers 46, one French Mendian, and two toasted French spices.
• 27:13
  SPEAKER_02: Ooh, okay.
• 27:14
  SPEAKER_02: So hence the name candied apple spice, right?
• 27:18
  SPEAKER_02: Now, that is what it's called.
• 27:20
  SPEAKER_00: The thing about these, let's put it in between.
• 27:26
  SPEAKER_00: The thing about these is that there's 1,001 combinations, and you definitely want to check out those combinations.
• 27:35
  SPEAKER_00: And when you're doing all the tasting, you can taste what's there.
• 27:39
  SPEAKER_00: And as you're, it's really kind of cool doing the private select experience as Roxy did.
• 27:44
  SPEAKER_00: Doing it in the dark was even cooler.
• 27:47
  SPEAKER_00: It was.
• 27:48
  SPEAKER_00: I mean, but going on a barrel pick is at Maker's Mark was everything that we wanted it to be, right?
• 27:54
  SPEAKER_00: It was.
• 27:55
  SPEAKER_00: And we got to just start it off with in the morning a half-hour interview with Rob Samuels talking about their newest wheat whiskey.
• 28:07
  SPEAKER_00: And that was fantastic, also.
• 28:09
  SPEAKER_00: So that was a pretty cool thing.
• 28:11
  SPEAKER_02: And one of their tours is to tour the farm, which is beautiful, and you get to see they are pioneering self-sustaining farming.
• 28:23
  SPEAKER_00: Sorry, folks.
• 28:25
  SPEAKER_02: And restoring the nutrients and the microbiome of the soil.
• 28:29
  SPEAKER_02: So much of the soil in the United States is depleted because of our farming practices, and they work with local farms and even all over the country to help use animal populations and rotating crops and heirloom seeds to create this beautiful sustainable farming that adds those, puts those nutrients back in the soil.
• 28:57
  SPEAKER_02: And they're trying makes much better tasting corn and rye and barley and wheat.
• 29:03
  SPEAKER_02: And wheat.
• 29:03
  SPEAKER_00: They're not trying to do this just at makers market.
• 29:07
  SPEAKER_00: They're trying to start it throughout because, as he said, the farming, we're close to stripping all the nutrients out.
• 29:15
  SPEAKER_00: There's within our generation.
• 29:17
  SPEAKER_05: Yep.
• 29:19
  SPEAKER_00: Those soil and self-sustaining file farming puts.
• 29:23
  SPEAKER_02: So the science geek in me really, you know, digs that.
• 29:27
  SPEAKER_00: Yeah.
• 29:28
  SPEAKER_00: That's like this one I could, this podcast I'm gonna call the coughing fit.
• 29:32
  SPEAKER_02: Jeff's coughing fit.
• 29:35
  SPEAKER_00: Yeah.
• 29:35
  SPEAKER_00: All right.
• 29:36
  SPEAKER_02: So that has more heat because it's got a couple of those toasted staves.
• 29:41
  SPEAKER_02: But it's it's balanced pretty well.
• 29:45
  SPEAKER_00: Well, I could smell the apple.
• 29:47
  SPEAKER_02: Oh, yeah, you can.
• 29:47
  SPEAKER_00: On the notes.
• 29:48
  SPEAKER_00: That's where it's getting.
• 29:52
  SPEAKER_02: Mm-hmm.
• 29:54
  SPEAKER_02: Well, if it was a cinnamon.
• 29:58
  SPEAKER_00: Man.
• 30:00
  SPEAKER_00: That's not gonna help.
• 30:02
  SPEAKER_01: I know.
• 30:04
  SPEAKER_00: There was a serious damage to the windpipe on that one.
• 30:07
  SPEAKER_02: That was like I've done it once, not as bad as that.
• 30:11
  SPEAKER_02: Oh, I did it worse on a booker's.
• 30:13
  SPEAKER_00: I got I was dying and I got halfway up the stairs, but and I was gonna try and get you because I thought I was gonna die.
• 30:21
  SPEAKER_00: So, and then I also know I cough all night after this.
• 30:24
  SPEAKER_02: Yeah, he will.
• 30:25
  SPEAKER_00: All right, anyways.
• 30:26
  SPEAKER_02: I'll go sleep in the recliner.
• 30:28
  SPEAKER_00: So if you like apples, if you like that apple kind of flavor, and I'm crying.
• 30:32
  SPEAKER_04: Oh nose is running.
• 30:34
  SPEAKER_04: I just love it so much.
• 30:35
  SPEAKER_04: Oh my gosh.
• 30:36
  SPEAKER_04: Tears to your eyes.
• 30:39
  SPEAKER_00: Caramel, it's a it's a candy caramel apple on the nose.
• 30:43
  SPEAKER_00: Very good look.
• 30:44
  SPEAKER_02: Yeah.
• 30:45
  SPEAKER_02: Like a like a cinnamon crusted red candied apple.
• 30:50
  SPEAKER_00: Big body.
• 30:52
  SPEAKER_02: Yep.
• 30:52
  SPEAKER_00: Because that spice hits all your cheeks and everything.
• 30:55
  SPEAKER_02: Yeah, it's all over my lips, inside of my lips, cheeks, tongue.
• 31:02
  SPEAKER_00: For me on a maker's mark.
• 31:05
  SPEAKER_02: So not as much caramel as you like.
• 31:08
  SPEAKER_00: It's the apple and wood.
• 31:10
  SPEAKER_00: There's a oaky aspect to it.
• 31:13
  SPEAKER_00: Which of course you know I like because Yes, but then then with the spice, it's hot.
• 31:18
  SPEAKER_00: A little bit of cinnamon.
• 31:19
  SPEAKER_02: It's not it's not torching your entire esophagus.
• 31:23
  SPEAKER_02: It's just a nice.
• 31:24
  SPEAKER_00: Maybe not yours, but mine's wide open for torching right now.
• 31:31
  SPEAKER_00: Yeah.
• 31:33
  SPEAKER_00: Sorry, folks.
• 31:34
  SPEAKER_02: Everybody down the firebase already.
• 31:38
  SPEAKER_00: Yeah, that's nuts.
• 31:40
  SPEAKER_00: A little bit.
• 31:41
  SPEAKER_00: It's making my nose run.
• 31:44
  SPEAKER_00: Well, I'm just I'm just building up all the things I need to do.
• 31:47
  SPEAKER_02: This will be this would be delicious in something hot.
• 31:51
  SPEAKER_02: That's all I gotta say.
• 31:52
  SPEAKER_02: So when I ask you for a hot toddy with maker's mark, make sure you put some of that in there.
• 31:56
  SPEAKER_00: Well, that would be really good.
• 31:57
  SPEAKER_02: That would be really good hot.
• 31:59
  SPEAKER_02: So hot cider.
• 32:01
  SPEAKER_00: Well, that would be good with apple cider too.
• 32:03
  SPEAKER_02: A cinnamon stick or star anise floating in there.
• 32:06
  SPEAKER_02: That would be delish.
• 32:07
  SPEAKER_02: I just made new cocktail.
• 32:09
  SPEAKER_00: Yes, for sure.
• 32:10
  SPEAKER_00: Maybe that'll be the cocktail that we prepare for this.
• 32:13
  SPEAKER_02: We could use some maple syrup or something too.
• 32:18
  SPEAKER_00: Okay.
• 32:19
  SPEAKER_02: As a simple syrup.
• 32:21
  SPEAKER_00: Yeah, yeah, we could.
• 32:22
  SPEAKER_02: No, that's very good.
• 32:24
  SPEAKER_00: All right.
• 32:25
  SPEAKER_02: Good good choice.
• 32:31
  SPEAKER_00: Wow.
• 32:35
  SPEAKER_00: All right, are you ready?
• 32:38
  SPEAKER_02: I need to smell yours for nose though, because I'm not getting nose of anything in that big glass.
• 32:50
  SPEAKER_02: Okay.
• 32:51
  SPEAKER_00: All right.
• 32:56
  SPEAKER_00: Sorry, you're first.
• 32:59
  SPEAKER_00: Out of four?
• 32:59
  SPEAKER_02: I'm giving the nose a three out of four.
• 33:02
  SPEAKER_00: She gives it a three.
• 33:04
  SPEAKER_00: Oh my god.
• 33:12
  SPEAKER_00: A three.
• 33:13
  SPEAKER_00: I'm gonna have to hammer those staves back into place.
• 33:16
  SPEAKER_00: She gives it a three.
• 33:17
  SPEAKER_02: It's very it's it's an aromatic nose.
• 33:20
  SPEAKER_02: You can you can pick up those spices and that oaky.
• 33:28
  SPEAKER_02: I picked up aromas on the nose.
• 33:30
  SPEAKER_02: And so is something else, but I couldn't put my finger on it.
• 33:38
  SPEAKER_00: You mean the apple?
• 33:40
  SPEAKER_02: No.
• 33:41
  SPEAKER_02: That's obvious.
• 33:42
  SPEAKER_02: I said something else.
• 33:52
  SPEAKER_00: All right, we're having dead space here.
• 33:54
  SPEAKER_02: I'm thinking.
• 33:56
  SPEAKER_00: They can't hear you think.
• 33:59
  SPEAKER_02: You don't want to hear me think.
• 34:03
  SPEAKER_02: Nobody wants to be in this head.
• 34:06
  SPEAKER_00: All right.
• 34:08
  SPEAKER_00: She gives it a.
• 34:09
  SPEAKER_02: I just got it.
• 34:12
  SPEAKER_02: It really, really, you can really get that apple cider.
• 34:15
  SPEAKER_00: It's like, no, it actually smells like a baked apple with cinnamon.
• 34:19
  SPEAKER_02: Yes, yes, it's cinnamon.
• 34:21
  SPEAKER_00: There's cinnamon on top.
• 34:22
  SPEAKER_02: It's very, it's very so do you like that?
• 34:24
  SPEAKER_02: Yeah, do you like it?
• 34:26
  SPEAKER_00: So I think, and I pick up a little bit of caramel.
• 34:28
  SPEAKER_02: Yeah, a little bit.
• 34:29
  SPEAKER_02: It's not like overpowered.
• 34:31
  SPEAKER_00: No, and so it's not ethanol.
• 34:33
  SPEAKER_00: So I think it's the strongest part of the bourbon.
• 34:36
  SPEAKER_00: So I'm gonna go with four on the nose.
• 34:41
  SPEAKER_00: I I really like that nose.
• 34:43
  SPEAKER_00: Alright, so I get to do body.
• 34:52
  SPEAKER_00: Body, it's got a big body.
• 34:55
  SPEAKER_02: And now this one is that's bull body.
• 34:59
  SPEAKER_00: 111.6.
• 35:05
  SPEAKER_00: 111.6.
• 35:07
  SPEAKER_02: That's a good proof for it.
• 35:08
  SPEAKER_00: It's spicier because of that.
• 35:11
  SPEAKER_00: I think that American puree.
• 35:14
  SPEAKER_02: And then goes to spicy.
• 35:17
  SPEAKER_02: But that's not.
• 35:18
  SPEAKER_00: But it's it's bold, so out of four.
• 35:21
  SPEAKER_00: It's it's definitely a four.
• 35:23
  SPEAKER_02: I I would give it a four also.
• 35:30
  SPEAKER_00: So we've got seven and eight so far.
• 35:33
  SPEAKER_00: You get to go taste.
• 35:34
  SPEAKER_02: Taste.
• 35:41
  SPEAKER_02: I mean, the taste to me is very similar to the nose.
• 35:47
  SPEAKER_00: Not to me.
• 35:48
  SPEAKER_02: The taste can be up to five, right?
• 35:50
  SPEAKER_00: Yes.
• 35:50
  SPEAKER_02: Okay.
• 35:51
  SPEAKER_02: So I'm not gonna give it a five, but I will I'll give it a four for the taste.
• 35:56
  SPEAKER_02: Just one below.
• 35:59
  SPEAKER_02: I'll tell you why, because I would like like when I smell it and when I taste it, like I just want a little more flavor in it.
• 36:09
  SPEAKER_02: It's a little bit, you know, one-dimensional.
• 36:15
  SPEAKER_00: Carolyn says hi.
• 36:17
  SPEAKER_03: Hi, Carolyn.
• 36:18
  SPEAKER_00: Congratulations on your your uh victory in politics.
• 36:23
  SPEAKER_00: I will say, so you gave it a what?
• 36:26
  SPEAKER_00: A four?
• 36:26
  SPEAKER_00: A four.
• 36:26
  SPEAKER_00: Did I did I pound it out already?
• 36:28
  SPEAKER_00: Okay, so my take, so for what I want in a makers, it says candied apple.
• 36:35
  SPEAKER_05: Yeah.
• 36:36
  SPEAKER_00: Thank you, Walker, for letting us try this.
• 36:39
  SPEAKER_02: But I'm a harsh critic.
• 36:42
  SPEAKER_00: But for me, the candied apple, the apple flavor of what I want in a makers doesn't work as much as because I want I want caramel.
• 36:54
  SPEAKER_02: I told you that.
• 36:55
  SPEAKER_02: I said we're gonna say it's not enough caramel.
• 36:58
  SPEAKER_00: It's not even any caramel.
• 37:00
  SPEAKER_00: It's not even a caramel apple.
• 37:03
  SPEAKER_00: It's very different in its way, and it's good.
• 37:06
  SPEAKER_00: Yes, candy.
• 37:06
  SPEAKER_04: But I give it a spicy candy.
• 37:08
  SPEAKER_00: I give it a three.
• 37:10
  unknown: I knew you were gonna do that.
• 37:13
  SPEAKER_00: Well, yeah, you did.
• 37:15
  SPEAKER_00: So, my turn on the finish.
• 37:21
  SPEAKER_00: It's a medium finish.
• 37:22
  SPEAKER_00: I mean, honestly.
• 37:23
  SPEAKER_02: But that's where it sweetens up.
• 37:25
  SPEAKER_02: After the spice, it sweetens up.
• 37:27
  SPEAKER_00: Cinnamon.
• 37:28
  SPEAKER_02: But it sweetens up after that.
• 37:29
  SPEAKER_00: It's a cinnamon finish.
• 37:30
  SPEAKER_02: Give it a minute.
• 37:32
  SPEAKER_00: No.
• 37:33
  SPEAKER_00: A little bit of a little bit of apple.
• 37:36
  SPEAKER_00: It's a medium finish.
• 37:38
  SPEAKER_00: And that's fine.
• 37:39
  SPEAKER_00: A maker's marks, they don't have because they're not, you know, as you get into the seller age where you're getting into age bourbon.
• 37:49
  SPEAKER_02: Right, it's I like it.
• 37:50
  SPEAKER_02: I like finishes if they're long and they don't get more flat.
• 37:56
  SPEAKER_00: Right, but I still, for me, again, I'm getting a cinnamon, a little bit of an apple, and it's medium.
• 38:03
  SPEAKER_00: So I'm gonna go with a three on the finish two.
• 38:06
  SPEAKER_02: We're going three, we're going out of five again.
• 38:08
  SPEAKER_02: Is this a five?
• 38:11
  SPEAKER_02: And I'm gonna give the finish a four because it just goes on and on and on and on and on, and there's no end to it.
• 38:18
  SPEAKER_00: There's it's long to you.
• 38:19
  SPEAKER_02: It's super long to me.
• 38:21
  SPEAKER_02: I love long finishes.
• 38:23
  SPEAKER_02: That's my favorite part of drinking.
• 38:27
  SPEAKER_00: I gave it a four, a three.
• 38:32
  SPEAKER_00: So nine plus I gave it a thirteen of eighteen.
• 38:36
  SPEAKER_00: And then you gave it a three.
• 38:40
  SPEAKER_00: A four and a four.
• 38:44
  unknown: A four.
• 38:48
  SPEAKER_00: No.
• 38:50
  SPEAKER_02: A four, a three, and then a four on the body, and then a did I give it a four on the body?
• 38:56
  SPEAKER_02: Yes.
• 38:57
  SPEAKER_00: Yeah, I gave it eight, and you gave it seven, and then I gave it six, so eight and six is fourteen.
• 39:02
  SPEAKER_00: And then you gave it eight.
• 39:08
  SPEAKER_00: Four and four?
• 39:09
  SPEAKER_00: And I gave it three and three?
• 39:11
  SPEAKER_02: Yeah.
• 39:12
  SPEAKER_00: So you gave it.
• 39:14
  SPEAKER_00: I gave it eight.
• 39:17
  SPEAKER_02: Four out of five on the table.
• 39:18
  SPEAKER_02: And seven.
• 39:18
  SPEAKER_00: Fifteen.
• 39:19
  SPEAKER_02: And four on the uh on the four.
• 39:21
  SPEAKER_00: Four and five.
• 39:22
  SPEAKER_00: Yep.
• 39:22
  SPEAKER_00: And then you gave it.
• 39:23
  SPEAKER_00: Yeah.
• 39:23
  SPEAKER_00: So you gave it.
• 39:25
  SPEAKER_02: Or did I give it?
• 39:26
  SPEAKER_02: Can the finish be was the finish up to five or four?
• 39:29
  SPEAKER_00: I gave it.
• 39:31
  SPEAKER_00: I gave it a fifteen.
• 39:32
  SPEAKER_00: You gave it a fourteen.
• 39:36
  SPEAKER_00: Walker gave it a seven and a sixteen.
• 39:39
  SPEAKER_02: I gave the is the finish go up to five?
• 39:42
  SPEAKER_00: Yeah.
• 39:42
  SPEAKER_02: Then I would give I gave the finish a five.
• 39:44
  SPEAKER_02: Long goes on forever and ever and ever.
• 39:47
  SPEAKER_00: Okay, so you gave it a five?
• 39:49
  SPEAKER_02: Yeah.
• 39:49
  SPEAKER_02: So I gave it three, four, four, five.
• 39:55
  SPEAKER_00: Sixteen.
• 39:56
  SPEAKER_00: Sixteen.
• 39:56
  SPEAKER_02: Yeah.
• 39:57
  SPEAKER_00: And I gave it four, four, it's this, which is eight, and six, which is fourteen.
• 40:03
  SPEAKER_00: So we gave it a fifteen of fourteen.
• 40:09
  SPEAKER_00: Fifteen of fourteen.
• 40:11
  SPEAKER_00: So there you go.
• 40:12
  SPEAKER_00: The old Louisville whiskey barrel bottle breakdown.
• 40:16
  SPEAKER_02: No butterfly.
• 40:18
  SPEAKER_02: It's one-dimensional but delicious.
• 40:19
  SPEAKER_02: Yes, Walker.
• 40:20
  SPEAKER_02: Exactly.
• 40:21
  SPEAKER_02: Delicious, but which is why I said the taste was kind of one-dimensional.
• 40:26
  SPEAKER_02: Yeah.
• 40:27
  SPEAKER_00: Yes.
• 40:28
  SPEAKER_00: All right.
• 40:28
  SPEAKER_00: So there we go.
• 40:29
  SPEAKER_00: We've done that.
• 40:30
  SPEAKER_02: But a probably fantastic spicy, you know, a great uh expression of theirs to make cocktails out of.
• 40:39
  SPEAKER_02: It really would.
• 40:39
  SPEAKER_02: That'd be very good.
• 40:40
  SPEAKER_02: Not that it's not good to drink straight, but it would make some delicious.
• 40:45
  SPEAKER_02: That's like a hot toddy would be amazing with that in it.
• 40:49
  SPEAKER_00: That's crazy.
• 40:52
  SPEAKER_00: That was not there.
• 40:53
  SPEAKER_00: What?
• 40:54
  SPEAKER_00: This glass, the three bottles were sitting there, and that glass all of a sudden appeared.
• 41:00
  SPEAKER_01: You moved it there.
• 41:03
  SPEAKER_00: Okay, so there you go.
• 41:05
  SPEAKER_00: We gave it a 15 out of 18 on the old Louisville barrel bottle breakdown of Maker's Mark Private Select Candied Apple.
• 41:15
  SPEAKER_04: Yeah.
• 41:15
  SPEAKER_00: All right, there we go.
• 41:17
  SPEAKER_00: I know Super Nash was watching.
• 41:20
  SPEAKER_02: He said he gave it 13 total.
• 41:22
  SPEAKER_00: He gave it a 13.
• 41:24
  SPEAKER_00: And Walker gave it a 16.
• 41:27
  SPEAKER_00: Which then it's pretty much a 15 straight across the board.
• 41:31
  SPEAKER_00: There you go.
• 41:34
  SPEAKER_00: All right.
• 41:35
  SPEAKER_00: So I promised everybody the history of bourbon and whiskey tonight.
• 41:42
  SPEAKER_02: And here, before you start that, go grab me the bottle of pumpkin pie.
• 41:51
  SPEAKER_02: I want to try that again.
• 41:53
  SPEAKER_02: Yeah.
• 41:54
  SPEAKER_00: But let me quick get my.
• 41:57
  SPEAKER_00: Yeah, there it is.
• 41:59
  SPEAKER_00: It's right there.
• 42:02
  SPEAKER_00: That's not it.
• 42:03
  SPEAKER_01: No, it was it was behind the it was over there.
• 42:07
  SPEAKER_00: Nope.
• 42:08
  SPEAKER_01: Nope, not that one.
• 42:09
  SPEAKER_00: Behind the there's that.
• 42:14
  SPEAKER_00: And there's that.
• 42:16
  SPEAKER_01: Yeah.
• 42:17
  SPEAKER_01: Down there.
• 42:20
  SPEAKER_00: Is that it?
• 42:21
  SPEAKER_00: O H L Q thing?
• 42:23
  SPEAKER_01: Nope.
• 42:25
  SPEAKER_00: No.
• 42:26
  SPEAKER_01: What'd you do with the other day?
• 42:27
  SPEAKER_01: What are you moved it all out of the way?
• 42:31
  SPEAKER_01: How about that one?
• 42:31
  SPEAKER_01: There's one behind the mail.
• 42:34
  SPEAKER_00: It's just like this is ridiculous.
• 42:36
  SPEAKER_00: That's not it.
• 42:41
  SPEAKER_02: You have two of these.
• 42:42
  SPEAKER_02: So one of these windows that was our with the could be the there it is.
• 42:46
  SPEAKER_00: It's high.
• 42:47
  SPEAKER_04: Aha, there it is.
• 42:50
  SPEAKER_00: Alright.
• 42:51
  SPEAKER_00: So that was Maker's Mark.
• 42:53
  SPEAKER_00: Alright.
• 42:56
  SPEAKER_00: So the first thing is in the history of whiskey, that's one thing that I that I'd like to talk about is the history.
• 43:03
  SPEAKER_00: Pumpkin pie.
• 43:04
  SPEAKER_00: Oh, she wants pumpkin pie.
• 43:07
  SPEAKER_00: Creamy pumpkin pie.
• 43:08
  SPEAKER_01: Yeah, creamy pumpkin pie.
• 43:12
  SPEAKER_00: So the history of whiskey, you know, these are for reading, but that is way too far away.
• 43:19
  SPEAKER_00: So that ain't gonna work.
• 43:22
  SPEAKER_00: So I asked the question of when the first still came to America.
• 43:31
  SPEAKER_00: And they went in and gave me the first.
• 43:40
  SPEAKER_00: So if you read that from the start.
• 43:42
  SPEAKER_02: It says the the question, the first still in America can be interpreted in a few ways.
• 43:47
  SPEAKER_02: The first still house built, the first person to distill, or the first still as in person or a thing, that means to be in America.
• 43:57
  SPEAKER_02: So AI thought way too hard about this.
• 44:00
  SPEAKER_02: The early evidence of humans in America.
• 44:02
  SPEAKER_02: Okay, you can say that.
• 44:04
  SPEAKER_00: No, say that.
• 44:06
  SPEAKER_02: Dates back 23,000 years, long before any stills or European settlements existed.
• 44:13
  SPEAKER_02: According to the University of Arizona, the first European to reach North America was the Norse explorer Leif Erickson, around 1000 CE.
• 44:25
  SPEAKER_02: Though he did not establish a permanent settlement, the first continuously occupied European settlement in the U.S.
• 44:33
  SPEAKER_02: was St.
• 44:34
  SPEAKER_02: Augustine, Florida, founded in 1565 by the Spanish.
• 44:38
  SPEAKER_02: The first known still house built in America was the Pierce Stillhouse built in 1811.
• 44:47
  SPEAKER_00: Okay, so there you go.
• 44:49
  SPEAKER_02: So that is when this Pierce Stillhouse, the original 1811 distillery building for the Isaac Pierce homestead and plantation is considered the first still house in America, according to the historical sites.
• 45:07
  SPEAKER_00: Alright, so that that's that.
• 45:09
  SPEAKER_00: Then we have the history of American whiskey.
• 45:14
  SPEAKER_00: Now the reason why I say American whiskey is because when the settlers came from Europe, they weren't technically making, they were making corn whiskey, but not bourbon.
• 45:27
  SPEAKER_00: And so here's some stuff on Wikipedia that tells you what the history in colonial America.
• 45:35
  SPEAKER_02: Yeah, so in the 1600s, European settlers brought distillation techniques with them.
• 45:40
  SPEAKER_02: Whiskey distillation became common in the colonies, especially rye whiskey in Pennsylvania, Maryland, and New York, where rye was abundant.
• 45:50
  SPEAKER_02: By the late 1700s, American farmers, particularly in the western frontier regions such as Kentucky and Tennessee, began producing whiskey in large quantities.
• 46:00
  SPEAKER_02: The combination of fertile land and growing demand for distilled spirits led to the rise of whiskey as a major industry in the United States.
• 46:09
  SPEAKER_02: Bourbon whiskey began to develop in the late 18th century by Scots, Scotch, Irish, and other settlers, including English, Irish, Welsh, German, and French, who began to farm the area in earnest.
• 46:24
  SPEAKER_02: Bourbon's distinct flavor profile was influenced by the local grain, primarily corn, and its aging process in charred oak barrels.
• 46:34
  SPEAKER_00: So to read about, so that that's that's the frontier.
• 46:38
  SPEAKER_00: And then so wait, I'll just preface this.
• 46:43
  SPEAKER_00: Everybody, farmers were distilling because to your once your corn crop or your wheat crop or your rye crop, you would sell those as grains, but they only had a specific life.
• 47:00
  SPEAKER_00: And spoiled.
• 47:02
  SPEAKER_00: They were sold locally because of the process of moving them to the local farms or whatever.
• 47:09
  SPEAKER_00: But to ship them like down the Mississippi, the prospect of them deteriorating and rotting was high.
• 47:17
  SPEAKER_00: So based off of weather and the time two months down the road.
• 47:22
  SPEAKER_00: There's so much different things that can happen.
• 47:24
  SPEAKER_00: So when you would grow the you farm your land, the excess you could turn and distill into whiskey, which then could be traded and bartered for perhaps a local farmer who would give you seed to plant your field, and you would give them bottles of whiskey because you were doing the distilling.
• 47:55
  SPEAKER_00: And in actuality, the aging process is a river aging process, and it would actually make the bourbon sweeter and taste better.
• 48:04
  SPEAKER_00: Now, there's a lot of different reasons why they charge the barrel, nobody knows specifically, but charring the barrel would cleanse it if you used had used it for something else else.
• 48:14
  SPEAKER_00: The new aspect of oak barrels wasn't part of it until the 19 in 1960s, where they declared it to be have to be done in a charred, a brand new front, uh brand new oak charred barrel.
• 48:30
  SPEAKER_00: So that's that's kind of what it came down to, but it wasn't being sold, it mostly was being traded and drank by the farmer until the United States decided that they were gonna pay for the Revolutionary War and start to tax what you could make on your still.
• 48:57
  SPEAKER_00: So if you had a 10-gallon still, they came up with a formula that if you ran that still every day or whatever amount of days, you would produce this amount of whiskey, and they started wanting to tax the farmers on that.
• 49:12
  SPEAKER_00: Now, you can read about the whiskey rebellion.
• 49:15
  SPEAKER_02: So in 1791, the first federal whiskey tax was introduced by Alexander Hamilton under President George Washington's administration, aiming to fund war debt.
• 49:29
  SPEAKER_02: The spirit had yet to overtake Rome in production.
• 49:33
  SPEAKER_02: This tax was highly unpopular and led to the whiskey rebellion of 1794, a significant event in American history.
• 49:42
  SPEAKER_00: The rebellion happened in Pennsylvania because the Pennsylvania whiskey producers, farmers, were refusing to pay the tax.
• 49:52
  SPEAKER_00: So George Washington assembled, I want to say, if I remember correctly, it's John Adams, and sent a military group up to make sure everybody collected that they started paying taxes.
• 50:10
  SPEAKER_00: There were two arrests because everybody else, you know, fell in line, fell in line, and but they were pardoned eventually because one of them was of poor finance, and the other one, as George Washington said, was just plain nuts.
• 50:32
  SPEAKER_00: So they they were not arrested.
• 50:34
  SPEAKER_00: But what that did when they did the whiskey rebellion sent a lot of people into the Kentucky area, into Kentucky, which was part was not, I believe it was Kentucky became partly West.
• 50:49
  SPEAKER_00: There was Virginia, but that was all Kentucky.
• 50:52
  SPEAKER_00: Kentucky and Ohio were huge, and then they got divided up into different states.
• 50:56
  SPEAKER_00: But in Kentucky, corn grew more readily than it's a longer growing season.
• 51:03
  SPEAKER_00: Right, and it was corn than the rye that was happening in Pennsylvania because the rye is a hardy grain that you can grow in a colder temperature.
• 51:13
  SPEAKER_00: It's Canadian, German, you know, that those ryes are hardy.
• 51:17
  SPEAKER_00: And then you didn't have a lot of wheat whiskey because of the fact that wheat was consumed as a food grain, and so that you would make a lot of money selling it as food than you would, right.
• 51:31
  SPEAKER_00: You know.
• 51:32
  SPEAKER_00: Anyways, that people used to bake corn wasn't as much of a corn, you know, that a cooking feed.
• 51:39
  SPEAKER_00: Yeah.
• 51:39
  SPEAKER_00: Yeah.
• 51:40
  SPEAKER_00: So we we fast forward to hold on.
• 51:46
  SPEAKER_00: I uh there's another thing before the revolutionary war.
• 51:49
  SPEAKER_00: So the taxes that were made off of whiskey now, those taxes were now used to pay for the revolutionary model.
• 52:00
  SPEAKER_00: Right.
• 52:00
  SPEAKER_00: Then the war of 1812 happened, and they reinstated the taxes again after turning them off.
• 52:09
  SPEAKER_00: They turned them off again.
• 52:11
  SPEAKER_00: They had the Civil War and George Washington rewarded his troops with barrels of whiskey, but he also paid for the Civil War through taxes again on whiskey.
• 52:29
  SPEAKER_00: So if you go about the United States so far, there were no taxes on anything.
• 52:35
  SPEAKER_00: There wasn't property tax, there was an income tax, there was no tax except on alcohol when they needed to pay for military events.
• 52:48
  SPEAKER_00: So now you could read about the Bottled and Bond Act.
• 52:51
  SPEAKER_02: So this was the Bottled in Bond Act of 1897.
• 52:56
  SPEAKER_02: It was enacted to allow for a governmental guarantee that whiskey and other spirits would be produced to a set of standards for composition and aging.
• 53:08
  SPEAKER_02: So if you've ever done the you know tours in Kentucky, you will learn that there was no quality controls of the whiskey that was made, and much there was quite a bit of it that was just straight up poison.
• 53:24
  SPEAKER_02: So to be labeled as such, the whiskey must be the produce of one season, January, June, July to December, distilled to not more than 80%, aged not less than four years, and bottled at 100-proof or 50% alcohol.
• 53:45
  SPEAKER_00: So it was an attempt to reduce the plus the tax on this was based off of producing alcohol, and then it was bonded, and there was a tax traceable tax, yes, on a bottled and bond whiskey.
• 54:03
  SPEAKER_00: So they were now taxing whiskey and alcohol in order to fund the government overall, and they were doing a good job.
• 54:13
  SPEAKER_00: With the Bottled and Bond Act, you'd actually have a bondsman right there outside the keeping track of all the whiskey that came in, and he was there daily at those bonded warehouses, making sure what went in and what went out was kept track of specifically, and then he was watching to make sure there was no additives, preservatives, and they were aging it the proper amount of time and doing it and he oversaw the process.
• 54:39
  SPEAKER_00: No, this was still fantastic, but people were buying barrels, and so the barrels, the barrels were a problem in the fact that once the whiskey owner could buy bottled and bond, but once he had it, he could add stuff into the barrels.
• 54:54
  SPEAKER_00: That's where Old Forester came in and started bottling.
• 54:57
  SPEAKER_00: And once you started bottling, that ensured that if you were buying a bottled and bond, bottled bourbon, you had what it was.
• 55:05
  SPEAKER_00: Before that, a lot of times you'd have a bottle like this Yellowstone on the back bar, and they would just keep filling up the same bottle.
• 55:12
  SPEAKER_00: It'd be hand painted by an artist, and they would just fill it up as it emptied.
• 55:17
  SPEAKER_00: So you would just basically, you were buying from the establishment, it looked like a button, but it was it they had the barrel back there.
• 55:24
  SPEAKER_00: That's not a practice that happens today.
• 55:26
  SPEAKER_02: Yeah.
• 55:27
  SPEAKER_00: But so we keep going.
• 55:30
  SPEAKER_02: So just uh going back in time, during the entire 1800s, during the U.S.'s westward expansion, whiskey played a crucial role in frontier life.
• 55:41
  SPEAKER_02: Whiskey was widely a widely traded commodity, often used as currency in frontier settlements where money was very scarce.
• 55:50
  SPEAKER_02: So Tennessee whiskey became popular in the 1800s, especially in Lynchburg, Tennessee.
• 55:55
  SPEAKER_02: Tennessee whiskey was similar to bourbon, but went through an additional process called the Lincoln County process, which involved filtering the risk the whiskey through charcoal before aging it, hence Jack Daniels.
• 56:10
  SPEAKER_00: Yes.
• 56:10
  SPEAKER_00: And so so let's just now filter product.
• 56:15
  SPEAKER_00: So this is the Bottle in the Bond Act happened in, I believe you said 1898.
• 56:19
  SPEAKER_02: 1897.
• 56:22
  SPEAKER_00: We'll fast forward to so the temperance movement before the Civil War was gaining movement for gaining traction for banning alcohol.
• 56:35
  SPEAKER_00: But politicians didn't want anything to do with it.
• 56:37
  SPEAKER_00: They knew what they were doing with the taxation and they needed the money.
• 56:41
  SPEAKER_00: So although the movement was big, the actual chances of banning were slim, and then once the civil war happened, it went to nothing.
• 56:52
  SPEAKER_00: There was no chance of it because the they were shipping barrels to the the troops and keeping spirits up using their, you know, Abraham Lincoln was quoted, one of his generals was drinking whiskey, and he also was kicking ass, and he just basically asked what he drinks and then sent it to the rest of the troops.
• 57:15
  SPEAKER_02: But then the average Joe was spending all of his time in a bar getting shit faced and not taking care of his family yet in the 1800s, but it with the in the late 1800s.
• 57:25
  SPEAKER_00: No, the early 1900s.
• 57:27
  SPEAKER_00: This is so this happened at the start of the Industrial Revolution.
• 57:32
  SPEAKER_00: When the immigrants started coming in to Ellis Island and going through New York, what happened was that they would basically working in the factories, they would work all day in the factories and then drink their checks at night.
• 57:48
  SPEAKER_00: And it and it wrecked families, there was people laying in the streets.
• 57:52
  SPEAKER_00: So the temperance movement started to gain some traction once again.
• 57:57
  SPEAKER_00: So as we got so the thing that the the United States had a problem with was there was at this time there was more whiskey being produced with the amount of people that were on the earth, which was right now there's 7 billion.
• 58:11
  SPEAKER_00: There were 2 billion back then on the whole earth, and and this is in the early 1900s, and they were they were producing more whiskey then than they still are now.
• 58:23
  SPEAKER_03: Then they are too.
• 58:24
  SPEAKER_00: That's crazy.
• 58:25
  SPEAKER_00: But at the same time, as the movement kept going forward, the politicians had a problem.
• 58:33
  SPEAKER_00: They needed the money from the whiskey tax.
• 58:36
  SPEAKER_00: And if there would be no money if they didn't tax the whiskey.
• 58:39
  SPEAKER_00: Plus, if you look at it, the whiskey is being used now and made at a level that they're growing, the crops that are being grown in the in the in the land that's being farmed is far greater, and it has to do with the demand for corn, wheat, rye, barley, along with the both, they were meeting the farmer was meeting the supply.
• 59:06
  SPEAKER_00: And they didn't know what to do.
• 59:09
  SPEAKER_00: But then they came up with the first ever income tax and property tax in 1916.
• 59:20
  SPEAKER_00: So they started taxing what people made, not the people participating in the consumption of alcohol.
• 59:29
  SPEAKER_00: But they had both.
• 59:31
  SPEAKER_00: So the government was starting to become flush with money from income tax and exactly what in 1776, we no taxation without representation, but after that, we had no taxation.
• 59:47
  SPEAKER_00: There was taxation on alcohol.
• 59:49
  SPEAKER_00: So if you didn't want to pay taxes, don't drink.
• 59:51
  SPEAKER_05: Correct.
• 59:52
  SPEAKER_00: Now you have people having to pay taxes on their income, which that was that's that's 1916.
• 1:00:00
  SPEAKER_00: When you think about it, it's only 2025.
• 1:00:02
  SPEAKER_00: It's only there's you wonder why we why we're still paying taxes like that.
• 1:00:07
  SPEAKER_00: But you know, once you give an inch, the yard, and then the hundred yards, yep, it just keeps going.
• 1:00:14
  SPEAKER_00: But that led to the temperance movement seeing it's in.
• 1:00:18
  SPEAKER_00: Right.
• 1:00:18
  SPEAKER_02: So now here we are in 1920.
• 1:00:21
  SPEAKER_00: In 1920 with prohibit prohibition, and that was directly related to being a government able to get income tax.
• 1:00:28
  SPEAKER_00: So let's talk about prohibition, and then we're done with part one.
• 1:00:32
  SPEAKER_02: Yeah, so the temperance movement forced the closure of just several distilleries across the country, culminating in the 1920 enactment of the 18th Amendment and prohibition.
• 1:00:46
  SPEAKER_02: Among other concessions, the United States government had provided 10 licenses to allow companies to manufacture or produce whiskey for medicinal purposes.
• 1:00:56
  SPEAKER_02: Six licenses were ultimately granted to Brown Foreman, Frank Fort Distilleries, and APH Stitzel Distillery, the American Medicinal Spirits Company, Shenley Industries, and the and James Thompson and Brother.
• 1:01:13
  SPEAKER_02: Prohibition's repeal in 1933 spurred several former distilleries to rebuild and re-establish their brands.
• 1:01:20
  SPEAKER_02: So you could get your bottle of whiskey for medicinal through a prescription for medicinal purposes, but it was basically limited what you could get.
• 1:01:32
  SPEAKER_02: So you could not put it this way.
• 1:01:34
  SPEAKER_02: You couldn't get enough to get, you know.
• 1:01:37
  SPEAKER_00: No, you were allowed to have 750 milliliters a bottle of fifth a week.
• 1:01:44
  SPEAKER_02: Places that were illegally serving whiskey.
• 1:01:46
  SPEAKER_00: More people drank during prohibition than they did, but they just had to do it quietly and not get drunk and lay in the street because okay, so cons consumption of alcohol was not illegal, selling of alcohol was what was illegal.
• 1:02:03
  SPEAKER_00: So you couldn't make it or sell it, but you could consume it.
• 1:02:08
  SPEAKER_00: So what happened was as you all the distilleries that got shut down, they had stock and inventory.
• 1:02:16
  SPEAKER_00: And the reason why prohibition lasted from 1920 to 1933, 100.
• 1:02:21
  SPEAKER_04: 13 years, yeah.
• 1:02:21
  SPEAKER_00: 13 years is because the stock ran out after 13 years.
• 1:02:25
  SPEAKER_00: But also, here's what happened to the United States.
• 1:02:28
  SPEAKER_00: We went into the great that the prohibition is the number one cause for the United States to go into the Great Depression.
• 1:02:40
  SPEAKER_00: One, farmers didn't farm a third of the land.
• 1:02:46
  SPEAKER_00: So what happens to a farm, it's the land's been cleared and it's a it's flat.
• 1:02:53
  SPEAKER_00: After a while, the dirt and soil starts to dry, and we ended up with the dust ball because they're not farming the land and the wind's whipping across all the time.
• 1:03:03
  SPEAKER_00: So not only did the land that they weren't farming become hard to farm, but the land they were farming was dried out and they couldn't and and whatnot.
• 1:03:18
  SPEAKER_00: So you had the the for leading up to the depression, you had the drought and dust bull dull bowl type thing happening, and that caused a shortage, a food shortage because the farmers weren't farming the corn and the wheat and for making the just the for making and producing uh whiskey and alcohol.
• 1:03:41
  SPEAKER_00: So that's that's one aspect.
• 1:03:43
  SPEAKER_00: And then it you take the other aspect is that organized crime this is why organized crime came became.
• 1:04:24
  SPEAKER_02: So Locker had some good thoughts.
• 1:04:26
  SPEAKER_02: He said that some say that the barrels were charred because they converted pickle barrels and needed to erase the flavor of the vinegar.
• 1:04:35
  SPEAKER_02: So they're burning out the vinegar out of the pickle barrels.
• 1:04:39
  SPEAKER_00: So that's well, even if it wasn't pickle barrels, some say that if you had m metal nails in there, you could just dump them out, char it, and you know, clean it, char it, and it would cause, you know, and that's your there was many different reasons.
• 1:04:53
  SPEAKER_00: Nobody really knows.
• 1:04:54
  SPEAKER_02: And then he said any highways that were not toll roads were originally paid for by whiskey until other taxes were introduced.
• 1:05:02
  SPEAKER_02: Whiskey built American transport until the railroads came along.
• 1:05:06
  SPEAKER_02: So that's very cool.
• 1:05:07
  SPEAKER_02: And then the Dust Bowl also was contributed to no croc rotation and no trees and bordering fields and things.
• 1:05:14
  SPEAKER_00: So yeah.
• 1:05:16
  SPEAKER_02: So Walker always has good, he's he's like a cliff clavin of all sorts of good information.
• 1:05:22
  SPEAKER_00: Yes, and and so So then we have post-problems.
• 1:05:26
  SPEAKER_00: Nope, we're not doing that's the end of part one.
• 1:05:29
  SPEAKER_00: We'll summarize the but up to this point you can say that whiskey, and you don't get taught this in school, but whiskey is a necessity and one of the main reasons why the United States has become a superpower, and why it survived in the in the early years based off of consumption and and production and taxation of alcohol.
• 1:06:01
  SPEAKER_00: It basically gave us what we needed.
• 1:06:04
  SPEAKER_02: And some could say in the modern world it's a taxation on cigarettes that does just that.
• 1:06:09
  SPEAKER_00: Not even close compared to alcohol.
• 1:06:10
  SPEAKER_02: No, I didn't say compared to alcohol.
• 1:06:12
  SPEAKER_00: I mean, right now, in when we get into the modern day, the when you know, getting into this like we have, when you s see how much people consume and how much alcohol is out there, just walking into your giant eagle and looking at your beer and wine section, your white claws, you know, fl, you know, Mountain Dew, alcohol Mountain Dew, and then you walk into the hard liquor part of it, and then you imagine 400 liquor stores across the Ohio, and then multiply it by more than 50, and then you think about what people are consump consuming at bars and restaurants, and then at home through those liquor stores, then you think about how much that all is taxed.
• 1:07:00
  SPEAKER_00: You're talking about, and then we have taxation on income tax, property tax, every tax that you can come up with.
• 1:07:11
  SPEAKER_00: We are producing that's why we're one of the richest countries in this in the world.
• 1:07:16
  SPEAKER_00: So, and and it and people don't sit there and go, well, it's all because of alcohol, but it was 100% mostly to alcohol and what how we consume it and how we look about it.
• 1:07:30
  SPEAKER_02: You're not gonna have whiskey, alcohol, and gasoline, yep, for the modern world, right?
• 1:07:34
  SPEAKER_00: And then we still have money left over for other things, amazing, right?
• 1:07:38
  SPEAKER_00: All right, I think that uh wraps it up for tonight.
• 1:07:42
  SPEAKER_00: Yes, for part one.
• 1:07:44
  SPEAKER_00: So look forward Tuesday to part two, or we'll go post-prohibition and then the defining of whiskey and bourbon throughout to modern.
• 1:07:53
  SPEAKER_00: So there'll be that's the second part coming up.
• 1:07:56
  SPEAKER_00: All right, there we go.
• 1:07:58
  SPEAKER_00: I gotta get ready for this.
• 1:08:01
  SPEAKER_00: So thank you for joining us, Roxy.
• 1:08:03
  SPEAKER_00: We're gonna end the audio part of the podcast and then have you guys on for a couple minutes.
• 1:08:10
  SPEAKER_00: I'm not gonna stay up too late, but it's you know, maybe for about 15 minutes we can talk with everybody on Facebook.
• 1:08:16
  SPEAKER_00: We'll send that out there.
• 1:08:17
  SPEAKER_00: I'm gonna appreciate everybody on YouTube also.
• 1:08:21
  SPEAKER_00: So just remember www.scotchybourbonboys.com, all things Scotchy Bourbon Boys, Glenn Karen's t-shirts.
• 1:08:31
  SPEAKER_00: Thank you.
• 1:08:32
  SPEAKER_02: Yeah, and we're gonna be working on uh updating the website.
• 1:08:34
  SPEAKER_02: So if you want to come back and see something new, that's gonna be in the works soon.
• 1:08:39
  SPEAKER_00: It's been in the works since February, but we really haven't done it, so I always I stopped.
• 1:08:43
  SPEAKER_00: Yeah, it is.
• 1:08:44
  SPEAKER_02: I know I built the website, I'm I manage it.
• 1:08:48
  SPEAKER_00: He has to get me the content, so I just don't, yeah.
• 1:08:52
  SPEAKER_00: I gotta get you the content, that's for sure.
• 1:08:55
  SPEAKER_00: And then also Facebook, Instagram, YouTube, X, and TikTok along with Apple iHeart and Spotify.
• 1:09:01
  SPEAKER_00: No matter what you do, watch us or listen to us, make sure you leave good feedback.
• 1:09:08
  SPEAKER_00: Subscribe and also become a member.
• 1:09:11
  SPEAKER_00: We appreciate members.
• 1:09:13
  SPEAKER_05: Join the club.
• 1:09:13
  SPEAKER_00: It helps us what we need to do, and then remember good bourbon equals good friends and good times.
• 1:09:22
  SPEAKER_00: Thank you, good friend.
• 1:09:23
  SPEAKER_02: You're welcome.
• 1:09:26
  SPEAKER_02: Drink responsibly, don't drink and drive, don't drink and drive, and live your life uncut and unfiltered.
• 1:09:33
  SPEAKER_00: So here we go with my favorite song.