Latest / The Scotchy Bourbon Boys / Evan Williams Master Blend: A Distillery-Only Treasure with guest Star Knobs

Transcript

Evan Williams Master Blend: A Distillery-Only Treasure with guest Star Knobs · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, Kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:43
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:02
  Speaker 2: We'll be right back.
• 3:06
  Speaker 3: All right, Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:12
  Speaker 3: How was that everybody?
• 3:18
  Speaker 3: Could you see that on yours right there?
• 3:25
  Speaker 4: Knobs, I saw it through Zoom, but I also was watching the Facebook feed and they did not see it.
• 3:33
  Speaker 4: It did not play.
• 3:35
  Speaker 3: How is that even something?
• 3:37
  Speaker 3: Usually when I share the screen I notice that too.
• 3:41
  Speaker 3: It seemed like time out.
• 3:42
  Speaker 3: I wonder if they could hear it.
• 3:45
  Speaker 4: No, because I haven't turned up the volume.
• 3:47
  Speaker 4: It was nothing.
• 3:49
  Speaker 3: No, there was nothing.
• 3:50
  Speaker 4: There was nothing Because you're streaming through Zoom.
• 3:54
  Speaker 4: Zoom lagged out basically and did not show that to the audience, but I heard it on the Zoom recording okay, there we go.
• 4:05
  Speaker 3: Yeah, so that's the first time it didn't play for facebook I hit, so obviously facebook had some issue with the sharing of the screen.
• 4:14
  Speaker 3: Good thing I'm not sharing a bunch of screens tonight.
• 4:17
  Speaker 3: Welcome everybody to the podcast.
• 4:20
  Speaker 3: Uh, welcome, welcome, welcome.
• 4:22
  Speaker 3: Just remember, here we are tonight.
• 4:26
  Speaker 3: We've got knobs.
• 4:27
  Speaker 3: I'm excited we are doing the Evan Williams Master Blend.
• 4:32
  Speaker 3: This is one of the special.
• 4:34
  Speaker 3: I didn't tell you, but this is a special bourbon to me.
• 4:37
  Speaker 3: It's only before you know when we get into this.
• 4:41
  Speaker 3: It's only available at the Evan Williams Experience distillery in Louisville.
• 4:47
  Speaker 3: It's not available at the Heaven Hill distillery, which Heaven Hill makes Evan Williams and is part of it.
• 4:53
  Speaker 3: It's only distillery only of a blend of a lot of their different things, including their 23-year-old Evan Williams bourbon and there's some of that in here and it makes a really, really nice.
• 5:17
  Speaker 3: It's a fantastic bottle.
• 5:19
  Speaker 3: But with that said, welcome to the show, Nobs.
• 5:25
  Speaker 4: Thank you for having me.
• 5:26
  Speaker 3: Yeah, I look forward to it.
• 5:27
  Speaker 3: If anybody.
• 5:29
  Speaker 3: Well, I guess I can't say anything, so I won't.
• 5:33
  Speaker 3: I won't give out any personal information about you going forward.
• 5:37
  Speaker 4: Yeah, thanks.
• 5:38
  Speaker 3: There you go.
• 5:39
  Speaker 3: It's wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 5:44
  Speaker 3: We got Glen Cairns, we got T-shirts and also check us out every once in a while.
• 5:49
  Speaker 3: We have bourbon balls.
• 5:50
  Speaker 3: We have a lot of pecans soaking right now, so bourbon balls are going to start being a thing.
• 5:55
  Speaker 3: I've got some bourbon, some pecans that have been soaking for since 20, 20, 23.
• 6:02
  Speaker 3: So that's going to be interesting to see what kind of a bourbon ball.
• 6:05
  Speaker 3: You soak those pecans in bourbon, and the longer it's in there, it seems like the better.
• 6:10
  Speaker 3: The bourbon ball.
• 6:11
  Speaker 3: Also, remember, we're on Facebook, Instagram, YouTube and X, along with Apple, iHeart, Spotify and any other place that you can listen to us on the podcast, any other place that you can listen to us on the podcast.
• 6:22
  Speaker 3: But whether you listen to us or watch us, make sure that you like, listen, comment, subscribe and leave good feedback.
• 6:30
  Speaker 3: All right, so there we go.
• 6:31
  Speaker 3: We've got the whole promotion out of the way.
• 6:36
  Speaker 3: How have you been?
• 6:38
  Speaker 4: I've been doing good.
• 6:54
  Speaker 3: Just you know stay-at-home dad, so nothing too exciting going on.
• 6:57
  Speaker 3: And then also you've got Super Nash CT, about 10 years younger, but you represent the up and coming bourbon drinkers Now am I the youngest on the podcast?
• 7:12
  Speaker 4: Is there anyone?
• 7:13
  Speaker 4: No, no there is.
• 7:15
  Speaker 3: You are the youngest one that I have on all that at all.
• 7:19
  Speaker 3: I mean, there's never been, except when alice scared the ever-living crap out of me well, that doesn't count, she's not drinking right?
• 7:30
  Speaker 3: No, as far as a guest or whatever, you're definitely the youngest and I I always want to get your perspective, because when we first started this, when I first started this journey, uh, you weren't even.
• 7:43
  Speaker 3: I believe that would be 2019, which is like it would be six years you weren't even yet drinking age.
• 7:52
  Speaker 4: Drinking age yes, right, make that clear.
• 7:56
  Speaker 3: Drinking age, when you were drinking AIDS, you liked gin, and when you turned 21, we shared a bottle of Knob Creek, a barrel pick, but that barrel was, I believe.
• 8:12
  Speaker 4: I want to say we did not share that.
• 8:15
  Speaker 3: Well, I gave it to you.
• 8:17
  Speaker 4: Yeah, you gave it to me.
• 8:18
  Speaker 4: I was going to say that was the pandemic bottle, but I shared it.
• 8:22
  Speaker 4: Yeah, but we didn't like have a drink together.
• 8:26
  Speaker 3: No but I gave that because it was bottled on your actual.
• 8:33
  Speaker 4: Mm, hmm.
• 8:34
  Speaker 3: Or was it bottled?
• 8:36
  Speaker 4: on the day I was born.
• 8:38
  Speaker 3: It was distilled on the day you were born.
• 8:40
  Speaker 4: No, no, it was bottled.
• 8:41
  Speaker 4: It was bottled on your birthday, two or three years born.
• 8:42
  Speaker 4: No, no, it was bottled.
• 8:43
  Speaker 4: It was distilled like two or three years before or whatever.
• 8:45
  Speaker 3: Yeah, it was bottled on your birthday so that was kind of cool.
• 8:50
  Speaker 3: And no, it was put in the barrel so they had when it was distilled.
• 8:57
  Speaker 4: Oh no, sorry, it was put in the barrel on your birthday.
• 9:01
  Speaker 3: And then it was nine years old when it was bottled.
• 9:04
  Speaker 3: So it was a nine-year-old and you were able to.
• 9:08
  Speaker 4: So technically that bourbon was the same age as me.
• 9:13
  Speaker 4: It wasn't aged that long but like you shared birthdays.
• 9:20
  Speaker 4: Yeah, we shared birthdays.
• 9:22
  Speaker 3: It was born you.
• 9:23
  Speaker 3: You know you were 21, so minus nine that puts it at 12, right.
• 9:28
  Speaker 3: So yeah, but it's I know it was actually in the bottle it's actually distilled on your birthday, when you were 12 years old I still have the bottle.
• 9:37
  Speaker 3: Well, it was really kind of cool that you actually that bottle was that aligned with your birthday, which was great and then but you were a huge gin drinker.
• 10:35
  Speaker 4: And there was.
• 10:36
  Speaker 4: I mean, do you want to know why?
• 10:37
  Speaker 4: It was a huge gin drinker?
• 10:39
  Speaker 3: No, we don't have to get into those details, but you were, and when we would go to distilleries, mom would always buy you gin.
• 10:46
  Speaker 3: Yes, mom would always buy you gin, yes, and I still, I still think gin it.
• 10:53
  Speaker 4: It's the consistent taste.
• 10:55
  Speaker 4: I think that I liked it of it, like you could mix it with anything and it consistently always tasted the same like nothing, well, almost like nothing nothing or christmas trees which I love christmas.
• 11:13
  Speaker 4: I love christmas trees.
• 11:14
  Speaker 3: I can tell you that, in my opinion, um, vodka doesn't suck.
• 11:20
  Speaker 3: I mean gin doesn't suck as much as but did he?
• 11:28
  Speaker 3: Okay, it wasn't totally clear, but did hear the angel, okay, okay.
• 11:31
  Speaker 3: So gin didn't suck, doesn't suck as much as vodka.
• 11:38
  Speaker 3: Vodka for me I don't like.
• 11:40
  Speaker 3: I mean I don't like it at all the whole thing about it.
• 11:44
  Speaker 3: But gin I didn't like either.
• 11:47
  Speaker 4: But like I don't know.
• 11:48
  Speaker 4: You don't have any like very fond vodka memories from your youth.
• 11:54
  Speaker 4: No, no I do I mean that vodka.
• 11:58
  Speaker 4: Um, let's see fireball that's not vodka jaeger what I'm saying.
• 12:06
  Speaker 3: These are like very college fireball and jager are are, you know, southern comfort?
• 12:12
  Speaker 3: I I can't drink southern comfort.
• 12:14
  Speaker 3: If you put southern comfort, I would throw up by my nose well, most people do.
• 12:21
  Speaker 4: Yeah, I hate, me included.
• 12:22
  Speaker 4: Most people do.
• 12:23
  Speaker 4: So you know there's, you drink fireball until you can't drink fireball right, no well, I mean, fireball is a popular thing.
• 12:34
  Speaker 3: I mean I, I can honestly say I, I've had it.
• 12:38
  Speaker 4: I don't think I've seen anyone over the age of 30 drinking fireball I just I've.
• 12:43
  Speaker 3: I never tried it.
• 12:44
  Speaker 3: So the last couple of years I've had it twice and I mean it's not a it's not.
• 12:50
  Speaker 3: It's not a unpleasant.
• 12:53
  Speaker 3: What would you say?
• 12:54
  Speaker 3: It's not unpleasant.
• 12:56
  Speaker 4: Yeah, I guess I'm also thinking of drinking liquor straight like shots.
• 13:01
  Speaker 3: more so, yeah, but the whole I'm not too far removed from that life right, but the whole, but that's why, that's what the that's what we're getting into, the evolution of now you drinking and enjoying bourbon, uh, and understanding it and understanding kind of how it works, uh, and there's.
• 13:20
  Speaker 4: It's a great bridge because it's usually much higher proof, and I will contest that it's a lot less hangovers, almost almost like a different.
• 13:33
  Speaker 4: When you get a hangover on bourbon it's not the same as a hangover on gin or vodka yeah, I mean, I agree, I'll give you that, and also yeah those will knock you out for a whole day, where bourbon not so much.
• 13:53
  Speaker 4: You do have to drink a lot of bourbon to get to that point.
• 13:56
  Speaker 3: Well, but there's a reason for that.
• 13:58
  Speaker 3: We've talked about it.
• 14:00
  Speaker 3: It's like the charcoal distillery of the barrels.
• 14:02
  Speaker 3: yes, the charcoal, the char of the barrel works as an actual filter, I mean, and it takes out the bad stuff Some brands with how they distill, they need the time in the filter to take that out, to get it in and out.
• 14:19
  Speaker 3: Plus, it adds the flavor of the caramelized sugars that are in those barrels.
• 14:34
  Speaker 3: And Greg Schneider, who's, you know, completely a fan of our podcast, he's watching tonight and he's been commenting.
• 14:37
  Speaker 3: He understands the barrel more than almost anybody.
• 14:38
  Speaker 3: He understands it at a molecular level and all the aging and he's dealt with.
• 14:43
  Speaker 3: He was the head of the cooperage of Brown and Foreman for eight years.
• 14:52
  Speaker 3: He actually ran their cooperage.
• 14:54
  Speaker 3: So he understood how the barrels were made, the maturation, the wood, how it was aged, how it was put together, everything like that, and it all makes a difference.
• 15:02
  Speaker 3: It even makes a difference where the tree came from.
• 15:04
  Speaker 3: If you're making barrels from staves that are all from one tree area, uh, or the they're not intertwined.
• 15:14
  Speaker 3: A lot of times a tree will get cut up into different staves and end up one stave will be in this barrel, one stave will be in that, but it all plays into what whiskey tastes like.
• 15:23
  Speaker 4: Is there any places that like pride themselves on like specific trees to get better taste?
• 15:28
  Speaker 3: yeah, we're well all the barrel Independent Stave, which is a large, they provide Jim Beam and the larger distilleries Plus they provide Greg was some, he's worked it out to buy barrels from the different barrel cooperages.
• 15:48
  Speaker 3: There's one called canton cooperage.
• 15:51
  Speaker 3: Um, canton moved to kentucky but it used to be in canton, ohio, the cooperage.
• 15:56
  Speaker 3: I mean there's so many different cooperages.
• 15:58
  Speaker 3: There's one that middle west spirits uses, they, I want to say kelvin cooperage, and then, um, you know, they're all using and having different.
• 16:08
  Speaker 3: That all makes a difference.
• 16:10
  Speaker 3: And some of the wood comes from Missouri.
• 16:12
  Speaker 3: But then there's the great West Virginia Barrel Company and they're making barrels that Greg had them make barrels from oak off of the shade side of the mountain, oak off of the shade side of the mountain.
• 16:33
  Speaker 3: Because the shade side of the mountain uh allows the barrel uh to have tighter rings because the, the, the tree will go grow smaller and slower.
• 16:38
  Speaker 3: Yes, so the rings, so that you're getting more of the wood compounds in there with the more rings to get more flavor out of.
• 16:45
  Speaker 3: So there's all that kind of stuff that goes into it.
• 16:48
  Speaker 4: You know what I mean oh I, I totally agree, I would.
• 16:51
  Speaker 4: I actually think it'd be kind of cool to see of like, like, just try different tree species.
• 16:56
  Speaker 4: What a sugar maple would taste like, you know, coming out like a sugar maple barrel, well, one for bourbon.
• 17:02
  Speaker 3: It has to be an oak.
• 17:03
  Speaker 3: But there's a reason for it being oak, because I of the chemical makeup of oak.
• 17:10
  Speaker 3: There's a certain chemical type tylo, tylo I I.
• 17:16
  Speaker 3: I've heard greg say it a million times.
• 17:19
  Speaker 3: Maybe he'll put it up there, maybe he won't.
• 17:22
  Speaker 3: Um tylosis, it's a um and it's a compound that seals those barrels so they don't leak.
• 17:29
  Speaker 3: So if you put a maple barrel or you do other barrels, it wouldn't be bourbon, it could be whiskey, but those barrels will leak it's.
• 17:37
  Speaker 3: They're just not conducive to holding the whiskey in there yeah okay, so there you go, so that, that's, that's that.
• 17:47
  Speaker 3: But so you know, as you went, I had you trying whiskey and bourbons, but you were still a gin guy for a while, and now you've pretty much switched over, right.
• 18:00
  Speaker 4: Pretty much, yeah, but it's hard to not switch over when most of it's free.
• 18:06
  Speaker 3: Why is that?
• 18:08
  Speaker 4: I wonder yeah.
• 18:10
  Speaker 3: So one of the things I'm going to surprise you with is I'm bringing Not a surprise anymore.
• 18:17
  Speaker 3: No, no, no.
• 18:18
  Speaker 3: Well, yeah, I'm surprising you on the podcast.
• 18:20
  Speaker 3: I'm bringing this, which is Diablo's cut.
• 18:23
  Speaker 3: This is Diablo's Cut Smoker Kit.
• 18:29
  Speaker 3: So we're smoking.
• 18:31
  Speaker 3: We're going to smoke some old fashions.
• 18:33
  Speaker 3: When I come up, You've got bitters right and cherries.
• 18:39
  Speaker 4: No, I have cherries, I don't have bitters.
• 18:42
  Speaker 3: Okay, I'll bring some bitters.
• 18:44
  Speaker 4: I don't really make drinks, I just go straight.
• 18:49
  Speaker 3: This is the greatest torch ever that came in the kit.
• 18:53
  Speaker 4: I love my.
• 18:53
  Speaker 4: You know, here's a little thing I love my.
• 18:56
  Speaker 4: I won't show the brand, but I love my.
• 18:59
  Speaker 4: Here's the extra I have tonight.
• 19:02
  Speaker 4: This is a reused jelly jar with some Woodford Reserve in it.
• 19:09
  Speaker 4: Okay, so I like drinking that at room temperature.
• 19:14
  Speaker 4: Everybody likes it how they like to do it.
• 19:17
  Speaker 3: With nothing in it.
• 19:18
  Speaker 3: We're not going to explain why it's in a jelly jar.
• 19:24
  Speaker 4: We're not.
• 19:24
  Speaker 4: I can say I get free alcohol when I work a shift at my job, so I just take it home.
• 19:32
  Speaker 4: A lot of people will just drink it right then and there, before driving home.
• 19:39
  Speaker 3: Well, that's a really good.
• 19:40
  Speaker 3: I always thought it was a good place to work if you're getting free, pour, free, free, uh, pour on your on your breaks.
• 19:51
  Speaker 3: But my question is is what's so?
• 19:54
  Speaker 3: You work at a place?
• 19:58
  Speaker 4: you could.
• 19:58
  Speaker 4: You could actually no, you can't.
• 20:00
  Speaker 4: You can't say that we're gonna restaurant.
• 20:02
  Speaker 3: You work at a restaurant that specializes in barbecue in the area by your house where I live.
• 20:12
  Speaker 3: Yeah and um.
• 20:14
  Speaker 3: So what, what?
• 20:16
  Speaker 3: What do they have on the shelf there?
• 20:18
  Speaker 3: Do they have any high-end stuff?
• 20:20
  Speaker 3: I mean, I was there and they had buffalo trace, which that is a great.
• 20:25
  Speaker 4: Buffalo Trace, woodford Reserve.
• 20:28
  Speaker 4: They used to have Knob Nine and I think they stopped doing it because of me Because, well, I would be the only thing I would get and I'm friends with all the bartenders, so they are very generous and then about two weeks ago they ran out and it hasn't come back and I'm like, are we getting more?
• 20:53
  Speaker 4: And their bartenders are like I don't know.
• 20:56
  Speaker 4: So I think they may have been like, wow, this.
• 21:00
  Speaker 3: Nah, that's kind of how it works when it's a bar.
• 21:02
  Speaker 3: What's available is what's available when they're doing it.
• 21:06
  Speaker 3: So they're probably got it on order or whatever, but and it's not available for the thing right now because because probably this podcast is making uh, knob nine so popular, popular, yeah, when knobs is on that.
• 21:23
  Speaker 3: Uh, you know, people are just buying it up and there's not enough for you anymore.
• 21:29
  Speaker 4: Yeah, I know Well the other thing they always have.
• 21:31
  Speaker 4: They pretty much have everything from Traverse City Distillery or Traverse City Distilling Co.
• 21:38
  Speaker 4: They do have three or four bottles from Iron Fish, but none of them are barrel strength.
• 21:45
  Speaker 4: They're all pretty low proof in terms of, you know, bourbon goes, and then also there's a bunch of flavored specialty stuff.
• 21:54
  Speaker 4: I've tried the cherry bourbon from, uh, traverse city distillery or distilling co yeah, I think that's what it's called.
• 22:05
  Speaker 4: yeah and it's good, but it's like I mean.
• 22:09
  Speaker 4: It's like I yeah and it's good, but it's like I mean it's like I'm over-exaggerating when I say this, but it's like 5%, like it's nothing.
• 22:13
  Speaker 4: It's not like because it's flavored and whatnot.
• 22:17
  Speaker 4: It just it isn't strong.
• 22:19
  Speaker 4: It's meant to be added to something, not its own thing.
• 22:24
  Speaker 3: Yeah, I actually have-.
• 22:26
  Speaker 4: Iron fish does like a salted caramel too.
• 22:28
  Speaker 4: That's really low proof.
• 22:29
  Speaker 3: And again there yeah, have you been to iron fish?
• 22:32
  Speaker 3: I have not been to iron fish well, maybe we got to go there this time I was gonna say the saturday, it would be.
• 22:40
  Speaker 3: It would be saturday we could just break away real quick and head over there for a couple minutes A couple minutes.
• 22:46
  Speaker 4: Let's all go over there and get a meal.
• 22:51
  Speaker 3: They have a restaurant.
• 22:53
  Speaker 4: It's a whole restaurant.
• 22:55
  Speaker 3: Okay, I didn't know, I have no idea.
• 22:57
  Speaker 4: It would be very interesting, but it's a little bit high-end for the area.
• 23:03
  Speaker 3: What does that have to do with it?
• 23:03
  Speaker 3: It's not too high-end for us.
• 23:06
  Speaker 4: That's what I'm saying.
• 23:07
  Speaker 4: I don't personally go because I don't have $40 to spend on a dinner.
• 23:11
  Speaker 4: I'm just saying it's 35 proof the cherry.
• 23:16
  Speaker 4: Thank you, john Ritt, for that.
• 23:21
  Speaker 3: Still that's the cherry John knows a lot.
• 23:25
  Speaker 3: Yes, thanks, thanks for that, definitely, but it is.
• 23:28
  Speaker 4: It is tasty.
• 23:28
  Speaker 4: I'm not going, definitely, but it is tasty.
• 23:29
  Speaker 4: I'm not going to say that it's not tasty.
• 23:31
  Speaker 3: I have a bottle right here, right down there.
• 23:33
  Speaker 3: I can actually see it when I turn my head.
• 23:36
  Speaker 4: The only bad thing I could possibly say about the Traverse City Distilling Company is that we just need to get the cherries right.
• 23:47
  Speaker 4: Is that we just need to get the cherries right?
• 23:48
  Speaker 3: All their whiskey and bourbon is good but their cherries just don't match up with the options here in Northern Michigan.
• 24:00
  Speaker 3: Wait, are we talking about their?
• 24:01
  Speaker 4: cherry whiskey?
• 24:01
  Speaker 4: No, no, no, their cocktail, cherries.
• 24:04
  Speaker 3: Cocktail cherries Okay.
• 24:05
  Speaker 3: Okay.
• 24:05
  Speaker 3: Well, that's a pretty good thing.
• 24:07
  Speaker 3: If you say that's all they got to get is right.
• 24:08
  Speaker 3: Is the cocktail cherries?
• 24:09
  Speaker 3: Okay, well, that's a pretty good, uh thing.
• 24:10
  Speaker 3: If you say that's all they got to get, is right is the cocktail and they have, they and that's and that's.
• 24:14
  Speaker 4: You know, up here it cherries are everywhere, and places that don't even do alcohol will come out with cocktail cherries.
• 24:21
  Speaker 4: There's a lot up here.
• 24:22
  Speaker 4: I've tried like six or seven different brands at this point.
• 24:26
  Speaker 3: I mean, your area of Michigan is just known for cherries, so that's the cherry capital.
• 24:33
  Speaker 3: That, and Door County, wisconsin those two places just do cherries fantastically.
• 24:38
  Speaker 3: All right, so we've got the pour.
• 24:43
  Speaker 3: So do you have it in your glass yet?
• 24:47
  Speaker 4: No, I'm going to pour it right now.
• 24:48
  Speaker 4: I'll pour it on camera.
• 24:50
  Speaker 3: So one of the cool things I find with this particular I'm going to use my Glen Karen Scotchy Bourbon Boys, glen Karen.
• 24:58
  Speaker 3: Uh, one of the things I find about this one particular, this this is a blend and let me do the.
• 25:08
  Speaker 4: Wait, do you see that when it pours out, it makes this nice little spiral.
• 25:14
  Speaker 3: Hold on, I'm not watching.
• 25:16
  Speaker 3: Oh, out of the bottle that I sent.
• 25:21
  Speaker 4: Well, no, I think it's just because it's a little the whiskey's.
• 25:26
  Speaker 4: I don't know, maybe it's the bottle, I don't know I've never noticed that and here it is.
• 25:33
  Speaker 3: So when you go on the tour and the Evan Williams experience and everybody, the bus tour that we're going to be going on with the Evan Williams experience is part of the bus tour this year of the scotchy bourbon boys bus tour and it's going to be fantastic.
• 25:49
  Speaker 3: But at the, the evan williams experience in louisville it's one of the coolest tours that are are available.
• 25:57
  Speaker 3: Plus it's a mass.
• 25:59
  Speaker 3: So they have the 12 year they release from there.
• 26:02
  Speaker 3: They actually have a distillery there and they call it Square Six I'm pretty sure that's what it's called and that bottle is their own distillate that they make right there.
• 26:17
  Speaker 3: But they have the 12-year and the Evan Williams Master Blend that our distillery releases.
• 26:24
  Speaker 3: Okay, so John said it's 35 proof.
• 26:28
  Speaker 4: I also just yeah, it's 35.
• 26:30
  Speaker 4: But again, I'm used to the knob being what is it?
• 26:35
  Speaker 4: Knob 100?
• 26:37
  Speaker 3: Well, it's 120 in the barrel.
• 26:40
  Speaker 3: Proof their single barrels can be a hundred, and then also their regular, I believe actually knob creek is a hundred uh, not, yeah, knob, because I have the bottle right here.
• 26:53
  Speaker 3: Knobs 100 yeah, and their single barrels are 120.
• 26:56
  Speaker 3: Now they've been changing that lately.
• 26:58
  Speaker 3: They've been allowing people to not just get it at 120, they can get it at barrel proof when you do a barrel pick.
• 27:05
  Speaker 3: Okay, so this one is a masterful blend.
• 27:08
  Speaker 3: A masterful blend of five various Evan William expressions.
• 27:12
  Speaker 3: Each of these well-crafted bourbons have been married together to form a rare and unique bottling of bourbon.
• 27:18
  Speaker 3: The Evan Williams family includes four different American whiskey types, all represented and expertly mingled to form a distinctive quality bourbon.
• 27:28
  Speaker 3: Worthy location of Evan Williams' original distillery pays tribute to the legacy of Kentucky's first commercial distiller and the history and tradition of the Native experience.
• 27:50
  Speaker 3: An experience Evan Williams' experience is a must for anybody in Kentucky.
• 27:58
  Speaker 3: It's just an absolute must.
• 28:00
  Speaker 3: And this one is 90 proof, 45 ABV, and this batch is from 2024 that we're drinking tonight.
• 28:09
  Speaker 4: I looked on the I was going to say that's like, oh, that's just last year, but no, that's two years ago, coming up on two, yeah.
• 28:21
  Speaker 3: But this bottle for me is when I I first tasted this.
• 28:25
  Speaker 3: I tasted it with uh xavier and I felt that this was one of the better bourbons I've ever tasted.
• 28:33
  Speaker 3: Now so I can read about this one.
• 28:36
  Speaker 3: It's the masterful blend right here.
• 28:39
  Speaker 3: Um, I can just put that up here for everybody.
• 28:44
  Speaker 3: So it's a mast of well-crafted bourbon.
• 28:50
  Speaker 3: So it is married together to form a rare, unique bottling of bourbon.
• 28:56
  Speaker 3: The expressions from the Evan Williams family include 23-year-old single barrel, 1783, bottled in Bond, and signature black.
• 29:07
  Speaker 3: So you're looking at all of their expressions and it's a blend that has 23 years whiskey in it and it's a reasonable price.
• 29:24
  Speaker 3: I'm not sure what it is right now.
• 29:27
  Speaker 3: It's gone up since, but it's.
• 29:28
  Speaker 3: It was under a hundred dollars.
• 29:30
  Speaker 3: Last time I think it was 90, 95 dollars and it's it's one of the most, I would say, bang for your buck bourbons out there.
• 29:42
  Speaker 3: I enjoy this one.
• 29:44
  Speaker 4: I love this one I think this can you only get it as a distillery, though yes, only at at the well, that changes the experience because that means that's also the buck of the having to drive all the way to kentucky or fly there added to the yeah, but a lot of those bottles.
• 30:00
  Speaker 3: When, when you go there, those kind of bottles are worth like $125, $150.
• 30:04
  Speaker 3: And so it's definitely a reasonably price, even at the distillery.
• 30:11
  Speaker 3: You know what?
• 30:11
  Speaker 4: I'm saying yeah.
• 30:12
  Speaker 3: So one of the cool things about this, it's got the 23 in it.
• 30:20
  Speaker 3: It's got the 23 in it.
• 30:21
  Speaker 3: So we are going to do tonight the Old Louisville Barrel Bottle Breakdown of Evan Williams Master Blend Old Louisville Whiskey Company in Louisville, kentucky.
• 30:41
  Speaker 3: Amin there does a fantastic experience.
• 30:45
  Speaker 3: He's got barrels.
• 30:46
  Speaker 3: He doesn't release anything that's less than seven years old and when you're there the experience that he gives you is one of a kind.
• 30:54
  Speaker 3: He has a barrel warehouse in the back.
• 30:57
  Speaker 3: He's got a still that just started running, starting to make his own stuff too.
• 31:03
  Speaker 3: And Amin is very unique Started out as a grocery store owner and also a liquor store owner, which did barrel picks, and as he barrel picked and barrel picked he needed a warehouse to put the barrels in.
• 31:22
  Speaker 3: Then he had so many barrels he said, well, let's start a brand.
• 31:25
  Speaker 3: And that's where Old Louisville Whiskey Company comes in.
• 31:28
  Speaker 3: And we are there.
• 31:31
  Speaker 3: It's a can't-miss experience.
• 31:33
  Speaker 3: Amin and the barrels that he picks and puts together are fantastic.
• 31:38
  Speaker 3: He has a lot of bourbon that he takes out of their barrel, that he buys them in and then he puts them in new French oak barrels or used French oak barrels or a used bourbon barrel and he makes and crafts the whiskey unlike anybody else.
• 31:55
  Speaker 3: So there you go, the old Louisville Whiskey Company barrel bottle breakdown of Evanan williams master bland all right, tongue twisted there.
• 32:08
  Speaker 4: Barrel bottle breakdown.
• 32:09
  Speaker 4: Barrel bottle breakdown barrel bottle breakdown.
• 32:12
  Speaker 3: Yep, um, so what?
• 32:13
  Speaker 3: It's good.
• 32:14
  Speaker 3: So it's a 90 proof and, uh, I've been, you know, for all the times when you it's a little bit thin, uh, on the sides of the glass, like the viscosity is going to be on this one.
• 32:29
  Speaker 2: It's not one.
• 32:30
  Speaker 3: Yeah, it's not like the, but I'm.
• 32:32
  Speaker 3: It sticks a little bit and I'm waiting and as it starts to go back into the whiskey, the, the legs are medium, they're not real thick and so it sticks a little bit different than like what you're talking about, a barrel proof.
• 32:48
  Speaker 3: So the viscosity on that glass is a little bit, you know, different.
• 32:53
  Speaker 3: But once again, we 90 proof isn't something to say to you know it's not up there, that's when you're getting back up there, so all right cheers randy hey, randy.
• 33:06
  Speaker 3: So what do you think of the nose on this?
• 33:08
  Speaker 3: What are you smelling in your glen?
• 33:11
  Speaker 4: this is one of the like.
• 33:12
  Speaker 4: I know.
• 33:12
  Speaker 4: We usually do higher proofs than this and I think last time we did the uh australian one that was a very that would be larrikin yes, larrikin yeah sharp nose, very high, but this one's it's a very mild nose yeah, there's not a lot of ethanol, so you're almost like it's like smelling a nice flower.
• 33:37
  Speaker 4: It's not like I'm still gonna cough, but there's a brown sugar.
• 33:50
  Speaker 4: There's a.
• 33:51
  Speaker 4: I'm getting like, yeah, that, that that caramelized that almost like a toasted caramel.
• 33:58
  Speaker 4: I was going to say it like a.
• 34:00
  Speaker 4: I don't know what's like a.
• 34:03
  Speaker 3: I don't know what's a, I don't tonight my right nostril is the dominant one that I can smell.
• 34:09
  Speaker 4: I'm thinking of, like a pan bride banana okay where it's that.
• 34:17
  Speaker 4: Like that, it's that very slight caramel getting into banana territory, but not there yet.
• 34:22
  Speaker 4: And maybe, like I don't know, I'm getting Very slight caramel getting into banana territory but not there yet.
• 34:25
  Speaker 4: And maybe, like I don't know, I'm getting maybe vanilla too.
• 34:28
  Speaker 4: I'm getting something floral.
• 34:33
  Speaker 3: And I think it's vanilla.
• 34:40
  Speaker 4: Yeah, I'm getting.
• 34:41
  Speaker 4: My mind went.
• 34:42
  Speaker 4: This is like a flower, but then I'm like why?
• 34:44
  Speaker 3: Yeah, but this is toasted caramel.
• 34:49
  Speaker 4: Hold on.
• 34:49
  Speaker 4: Was that me or you?
• 34:50
  Speaker 4: What the child yelling that's me?
• 34:55
  Speaker 3: Alice, I'm podcasting.
• 35:05
  Speaker 4: Cheers Walker.
• 35:07
  Speaker 3: Hey Walker.
• 35:07
  Speaker 3: Hey Walker, you gotta wait for Grammy, all right.
• 35:22
  Speaker 3: Well, you can get out of the bath if you do your towel Last time.
• 35:31
  Speaker 3: Sorry, folks, granddaughter's staying over tonight.
• 35:35
  Speaker 3: You can?
• 35:42
  Speaker 4: get out of the bath if you get your towel.
• 35:44
  Speaker 3: Where's?
• 35:44
  Speaker 3: Grammy on the phone, okay I, I'm loving the nose actually.
• 35:51
  Speaker 3: I really I'm just uh, we're spending a little bit extra time on the nose.
• 35:55
  Speaker 3: It's kind of good.
• 35:56
  Speaker 3: Oh, there's even drink it.
• 35:59
  Speaker 4: Maybe there's just just a nose.
• 36:01
  Speaker 3: There's a little bit I get a little bit of apple on the side too, just a little bit that could be the floral I'm smelling.
• 36:09
  Speaker 3: It's like when you bite the smell, when you bite into an apple like a, when you're apple picking.
• 36:16
  Speaker 4: Yeah, that's that.
• 36:17
  Speaker 4: Again, it's that I said the banana sugar, but you're saying the apple sugar.
• 36:21
  Speaker 4: But yeah, it's that fruit sugar smell.
• 36:23
  Speaker 4: Yeah and then you got the caramel doing what it's doing.
• 36:30
  Speaker 4: Well, maybe the caramel is even bleeding over to apple, because caramel apple.
• 36:34
  Speaker 4: It could be.
• 36:37
  Speaker 4: I know what I'm giving it.
• 36:38
  Speaker 4: Can I do my little gong Mm-mm.
• 36:42
  Speaker 3: Now it's a tiny gong.
• 36:43
  Speaker 3: So when you give it, I'm doing the barrel bottle breakdown on my part.
• 36:52
  Speaker 3: And when I give it, it's the tiny gong and you're going to do tinies.
• 36:56
  Speaker 3: So that's what it is, you're going to do mine.
• 37:00
  Speaker 4: This is Nob's gong.
• 37:02
  Speaker 3: Yeah, but Nob's gong is going to rate me because I'm tiny and it's a tiny gong.
• 37:09
  Speaker 4: Okay, so we're not doing the barrel anymore.
• 37:11
  Speaker 3: No, when you do it, it's the barrel.
• 37:13
  Speaker 3: I do the barrel when you do it.
• 37:15
  Speaker 3: When you tell me your score, I do the barrel bottle breakdown here.
• 37:20
  Speaker 3: And when I do my score, you do the tiny gong on yours.
• 37:25
  Speaker 3: Now you should hit that gong to see if anybody hears it.
• 37:27
  Speaker 3: We hear it, there you go.
• 37:34
  Speaker 3: So that's how we're doing it Now.
• 37:36
  Speaker 3: Did you drink it, have you?
• 37:38
  Speaker 4: said not, I was just doing the nose.
• 37:40
  Speaker 3: Well, no right, no, we do this.
• 37:41
  Speaker 3: Nose, hey, hey, super Nash, Super Nash jumped in.
• 37:47
  Speaker 4: Oh yeah, and Walker, I will let you know.
• 37:51
  Speaker 4: He's supposed to deliver them tomorrow.
• 37:53
  Speaker 4: Yes 9 am.
• 37:57
  Speaker 3: I don't know if it's that early, but sure.
• 38:00
  Speaker 4: What Mom said you guys were leaving at 3 am the night.
• 38:04
  Speaker 3: We'll see.
• 38:05
  Speaker 4: Yeah, we'll see.
• 38:06
  Speaker 4: Don't you take too many sips of that.
• 38:14
  Speaker 4: What is the highest I can give it on?
• 38:15
  Speaker 3: We're not going to rate that, yet Okay, the nose, you rank.
• 38:22
  Speaker 4: You completely switched this format on me Before it was you taste it in the nose.
• 38:29
  Speaker 3: We're going to drink it and then take a sip, and then we're going to revisit everything when we rate it.
• 38:33
  Speaker 3: So take a sip.
• 38:36
  Speaker 4: This is not how we did this for the past three times I was on.
• 38:40
  Speaker 3: Hey.
• 38:41
  Speaker 4: You've changed.
• 38:43
  Speaker 3: Yeah, I've tried to do even.
• 38:44
  Speaker 3: I just try and get better and better.
• 38:46
  Speaker 3: Stacey's always critiquing me and I'm always doing things better and better.
• 38:53
  Speaker 4: What was it?
• 38:53
  Speaker 4: Was people just, or was your guest just mad that it took them a?
• 38:59
  Speaker 4: I'm trying to see how long it is A half hour to have the 48 minutes for the first sip.
• 39:08
  Speaker 3: No, they don't.
• 39:10
  Speaker 4: No, well, clearly you don't have young guests like me.
• 39:14
  Speaker 3: No, it's just.
• 39:15
  Speaker 3: This is like a video game, so they can keep coming back and checking it out Like a video game, Like a video.
• 39:23
  Speaker 3: When people play video games online on YouTube, you're trying to stay on the longest you can and they just check in and see how you're doing.
• 39:30
  Speaker 3: That's the goal.
• 39:31
  Speaker 3: What?
• 39:32
  Speaker 3: That's how YouTube works.
• 39:33
  Speaker 3: That's how I get it.
• 39:35
  Speaker 4: Dad, my video is.
• 39:36
  Speaker 4: I upload videos and they're not live.
• 39:39
  Speaker 3: I understand, but mine are live.
• 39:41
  Speaker 3: There's people who play video games on YouTube live for 8 hours losers, I think.
• 39:50
  Speaker 3: I think what I need to do is get an 8 hour bourbon podcast and I'll go over 10,000 views for every galaxy you send.
• 40:02
  Speaker 3: I'll take one more, yeah it's just send, send in, uh, facebook send stars um, every, every, every, every, 1 000 stars I get.
• 40:13
  Speaker 3: I'm gonna do a shot there, you go anyways, let's uh okay.
• 40:20
  Speaker 3: So you tasted it now.
• 40:22
  Speaker 4: Yes.
• 40:30
  Speaker 3: I like that.
• 40:31
  Speaker 3: So now that you've tasted it, you nosed it and everything we're going to do, the barrel bottle breakdown rating system, the old Louisville whiskey company barrel bottle breakdown rating system, the Old Louisville Whiskey Company Barrel Bottle Breakdown Rating System, and that consists of the nose, the body, the taste and the finish four categories.
• 40:52
  Speaker 3: Each category can get up to four knocks or four tiny gongs, and if you like one category exceptionally well, you can give it a but up up and that adds one more, so you could have a total for a perfect bourbon of 19 out of 18.
• 41:11
  Speaker 3: So are you ready to?
• 41:16
  Speaker 4: I guess I'm going to start with my tiny gong.
• 41:19
  Speaker 3: So if it's your tiny gong, I'm going to start off by talking about the nose and I will tell you the oh I also.
• 41:34
  Speaker 3: You can get up to four knocks for the nose and the body body, the five for the taste and the finish.
• 41:46
  Speaker 3: I just, I forgot to do that.
• 41:48
  Speaker 3: Oh, you, just all I will say I love, get on with the tasting of the barrel, brother.
• 41:56
  Speaker 3: Thanks, ma.
• 41:58
  Speaker 3: I will give the Evan Williams Master Blend nose.
• 42:03
  Speaker 3: I will give it a four, four tiny gongs.
• 42:07
  Speaker 3: All right, what are you giving the nose?
• 42:16
  Speaker 3: I mean, you've had a limited amount of bourbon.
• 42:18
  Speaker 3: I will give it the barrel bottle.
• 42:22
  Speaker 3: Break down the knock.
• 42:23
  Speaker 3: So what are you going to give that nose?
• 42:25
  Speaker 3: What do you think about that comparatively?
• 42:28
  Speaker 4: I'm going to give it a four as well.
• 42:30
  Speaker 4: That's the can't get much better than that did you hear that?
• 42:41
  Speaker 3: yeah, sounds like you're hammering in like a railroad track I'm actually hammering on a real barrel I know what you're doing the, the spirit of French, lick William Dalton barrel.
• 42:53
  Speaker 3: Why don't we?
• 42:53
  Speaker 4: get someone to turn a barrel into a drum.
• 42:59
  Speaker 3: Well, that's a good idea.
• 42:59
  Speaker 3: Stretch it out over the top so that it's like I don't know where in God's name I would fit that, but you know what do you mean where you'd fit that, where would you fit it, do you see?
• 43:12
  Speaker 3: Where Do you see this?
• 43:13
  Speaker 3: There's like I almost have no space now.
• 43:17
  Speaker 4: I know exactly where it's going.
• 43:18
  Speaker 4: It's going right above you and you're gonna drill into the ceiling.
• 43:22
  Speaker 4: You take your hammer and you just whack the ceiling right above me yeah, just to have a barrel stuck to the ceiling.
• 43:31
  Speaker 3: Boom, boom, boom.
• 43:32
  Speaker 3: All right, let's do the body.
• 43:35
  Speaker 3: I think the body so at 90 proof out of everything that's happening.
• 43:51
  Speaker 3: I think the body is about it covers, but there's not a lot of cheek whatever.
• 43:54
  Speaker 3: So I'll give the body a three Tiny gongs.
• 44:09
  Speaker 4: So what is body to you?
• 44:18
  Speaker 3: Body also, I think kind of leans into like almost buttery or oily mouthfeel.
• 44:20
  Speaker 3: Greg schneider will depth it that what you're saying is mouthfeel.
• 44:21
  Speaker 3: Yes, when it's when you're talking about body, you're talking about mouthfeel.
• 44:25
  Speaker 3: But you're also talking about taste coverage.
• 44:28
  Speaker 3: Yes, you, you know it's funny, because no, you wouldn't.
• 44:31
  Speaker 3: You don't think of your cheeks having taste buds.
• 44:34
  Speaker 3: You think they're all in your tongue, but a big butt.
• 44:40
  Speaker 4: Your cheeks do not have taste buds.
• 44:42
  Speaker 3: Yeah, but a big body bourbon.
• 44:45
  Speaker 3: You actually can taste it on your cheeks.
• 44:47
  Speaker 4: You don't.
• 44:47
  Speaker 4: I wouldn't say that's a taste, though it's more of like it just coats your mouth.
• 44:53
  Speaker 4: You're not like tasting it on your cheeks.
• 44:56
  Speaker 4: Your cheeks just burn or feel the alcohol.
• 45:01
  Speaker 3: No, Okay, but they're a part.
• 45:05
  Speaker 4: Yes, of the mouthfeel, yes, I'll give you.
• 45:07
  Speaker 4: They're a part of the mouthfeel, but I think they're like the triangle of the symphony.
• 45:10
  Speaker 3: They're like the triangle of the symphony your tongue's the main symphony, but they do participate enough that you associate what's happening on the cheeks with the taste, think about your palate and think about the underneath of your tongue.
• 45:27
  Speaker 3: Well, I taste like.
• 45:28
  Speaker 3: This one tastes underneath your tongue and the roof of your mouth.
• 45:36
  Speaker 3: It's on your on your tongue, in the back of your throat, but it doesn't quite extend for that four or butt up up to the cheeks.
• 45:40
  Speaker 3: But that's, that's typical of a 90 proof.
• 45:43
  Speaker 4: Yeah but like that's so for me, body really, not only does it mean you know the the in the mouth and how much it coats and whatnot, but definitely that like that buttery oiliness of a bourbon Cause I think I've I've had a but up, but up bourbon with with mouthfeel.
• 46:01
  Speaker 4: You take a sip and it's like biting into a stick of butter, you know, it just goes everywhere.
• 46:07
  Speaker 4: So I'm going to give this a two for the body.
• 46:13
  Speaker 4: All right, Middle of the road all.
• 46:19
  Speaker 3: Right now we come down to the five categories and we're talking taste.
• 46:24
  Speaker 3: So for me, I love this taste.
• 46:34
  Speaker 3: There's the classic Evan Williams, there's a little bit of caramel, there's a little bit of apple.
• 46:44
  Speaker 3: The finish goes into some really cool flavors.
• 46:49
  Speaker 3: It's sweet, but what I find that this is one of as far as a drinkable bourbon that's complex.
• 47:01
  Speaker 3: There's a lot of drinkable bourbons you know you're talking about standard Jim Beam or you're talking about an old tub which are single, single level delicious.
• 47:14
  Speaker 3: The flavor's there, you drink it, you don't have to think about it.
• 47:18
  Speaker 3: But this is a drinkable like that.
• 47:20
  Speaker 3: But there's a complexity beyond and I really think the 23-year adds that complexity.
• 47:28
  Speaker 3: It's not over-oaked.
• 47:30
  Speaker 3: You don't get any over-oaking at all.
• 47:34
  Speaker 4: I almost get no smokiness at all either.
• 47:36
  Speaker 4: Right, no?
• 47:38
  Speaker 3: So it's not smokiness, because smokiness is usually associated with scotch, but it's more like you would refer to that as a char.
• 47:48
  Speaker 3: You don't get a lot of char or barrel char on this and when you think about it, there's 23-year-old bourbon, I mean the 1783, there's the bottled in bond, the standard Evan Williams.
• 48:02
  Speaker 3: It goes so far above it.
• 48:07
  Speaker 4: I'm going to say that this is maybe it's just I'm getting more used to bourbon and also, if you guys have seen me on the podcast, you notice that I do have this is my homemade soda Chaser and I sometimes will be very frequently drinking it.
• 48:23
  Speaker 4: That's really when you know that I really don't not like the taste.
• 48:28
  Speaker 4: I'm not going to say I don't like the taste because I don't dislike the taste of any bourbon so far, but I just I don't want it to stick around.
• 48:37
  Speaker 4: But and this one is the first one where I've really felt like the flavor, actively, like change the longer it sits and you notice that I'm not immediately going to it, which may be partially the like I'm talking about the finish a little bit more but when it goes, when you first taste it, the flavor slowly starts moving through.
• 49:03
  Speaker 4: I almost quite literally I've said this before but it almost feels like fried plantains.
• 49:13
  Speaker 4: You're starting off in the pan where it's just the banana, and it slowly moves to more caramel as time goes on until they're truly like you caramelize those sugars.
• 49:25
  Speaker 1: Okay.
• 49:26
  Speaker 4: But I haven't had a bourbon do that.
• 49:28
  Speaker 4: Like.
• 49:28
  Speaker 4: Usually, the finish is just the aftermath of the taste.
• 49:34
  Speaker 4: Where this one, the finish is something completely different than the taste.
• 49:37
  Speaker 4: Well, it's kind of cool, right.
• 49:43
  Speaker 3: Yeah, no, I wouldn't be talking about it if I thought it was not cool.
• 49:46
  Speaker 3: So what do you give this one on taste as far as the barrel bottle breakdown for you?
• 49:50
  Speaker 4: I'm going to give this a three for taste.
• 49:52
  Speaker 4: It's a very well hold, hold on.
• 49:56
  Speaker 4: It's between a three or four.
• 49:58
  Speaker 4: I'm debating, you know.
• 49:59
  Speaker 4: I'm gonna give it a four because it's it's a, it's a taste that evolves, I hope, super nash heard all four of those.
• 50:09
  Speaker 3: did you heard all four of those?
• 50:11
  Speaker 3: Did you hear all four of those?
• 50:13
  Speaker 4: No, I probably only heard one.
• 50:15
  Speaker 4: You only heard one.
• 50:17
  Speaker 4: It's very weird, it's very tingy.
• 50:20
  Speaker 4: It's not bashy, it's tingy.
• 50:22
  Speaker 4: How about this?
• 50:25
  Speaker 3: You hear that, yeah, that, yep, yeah, yep All of those Yep, all right.
• 50:33
  Speaker 4: No, all of those yep All right.
• 50:35
  Speaker 4: No, did not hear that last one.
• 50:37
  Speaker 4: Heard that.
• 50:40
  Speaker 3: There's four.
• 50:41
  Speaker 3: That's for Super Nash.
• 50:43
  Speaker 3: So Super Nash jumped on.
• 50:44
  Speaker 3: He couldn't do it because he's working, but obviously he's not working, and now he's drinking along with us and his was Body 3, taste 4.
• 50:57
  Speaker 3: So he put in a 4 on the barrel, yeah, and he said and for you?
• 51:03
  Speaker 3: Now, everybody, let us know if you hear the tiny gongs.
• 51:09
  Speaker 3: I love this and so I like what you say about it.
• 51:14
  Speaker 3: You know what I mean, what you're saying, everything, but this, to me, is the number one bourbon I want to share with friends and family.
• 51:27
  Speaker 3: This bottle has been broke out for just a few people and it's broke out for you.
• 51:37
  Speaker 3: Cheers, cheers, my son.
• 51:42
  Speaker 3: So it's special to me and there's a reason why it's special to me, but every year it's a different batch.
• 51:48
  Speaker 3: So this is the 2024, and when I go in, I'll be going to, we will be doing this on our bear, uh, on our bus tour, and I will be buying multiple bottles, probably one for you, one for me, and we'll then for Kane and one for Ellie revisit this, but I think this is from from the standpoint of what, what you've had.
• 52:12
  Speaker 3: I think this is really approachable for you, like something that you could get into, but I just have to give it the five.
• 52:22
  Speaker 3: I like it.
• 52:24
  Speaker 3: There's something that in my brain it never lets me down and this has been open for a little bit and it's whatever, but it's still from the taste standpoint.
• 52:37
  Speaker 3: This is what I think a good bourbon is.
• 52:42
  Speaker 4: All right, here we go.
• 52:53
  Speaker 3: Five tiny gongs for tiny what's one for super nash anyways one for nash uh, number one all right.
• 53:09
  Speaker 3: So now we're on to oh, oh, he wants.
• 53:12
  Speaker 3: Does he want me to give it a?
• 53:14
  Speaker 3: What did he say?
• 53:15
  Speaker 3: He heard all three right there.
• 53:17
  Speaker 3: All right, All right so.
• 53:24
  Speaker 4: Body.
• 53:24
  Speaker 4: Oh, no, sorry, finish.
• 53:26
  Speaker 3: Finish.
• 53:26
  Speaker 3: So the finish is what's left over and for a 90 proof this finish is long.
• 53:32
  Speaker 3: You do it Now.
• 53:36
  Speaker 3: It's not like it's not up to me.
• 53:38
  Speaker 3: It's not a five finish but it's a four finish.
• 53:44
  Speaker 3: It's got a really nice five finishes can will evolve where you're like it goes and it goes and it goes and it has this, this finish, with a little leather, a little oak, and then there's some sweetness and then all of a sudden, after a minute, all of a sudden there's vanilla.
• 54:00
  Speaker 3: This one to me is that fruity taste, that apple, the caramel up front and the bourbon taste of this and the sweetness is all up front and the bourbon taste of this and the sweetness is all up front.
• 54:15
  Speaker 3: But on the finish, that apple-y like I just ate an apple flavor just lingers forever, like as long as it is after you eat an apple, like if you're watching TV and you eat an apple.
• 54:27
  Speaker 3: Like five minutes later you still taste the apple.
• 54:30
  Speaker 3: And this is very similar to that.
• 54:32
  Speaker 3: So I give it a four tiny gongs.
• 54:35
  Speaker 4: Okay, let's get the tiny tongue back out.
• 54:37
  Speaker 4: Four tiny gongs.
• 54:50
  Speaker 4: I'm about to make podcast history, dad.
• 54:56
  Speaker 4: Okay, I am going to give my first ever five with a ba-da-ba.
• 55:08
  Speaker 4: No way.
• 55:09
  Speaker 4: Alright I mean from what I've tasted, and now I haven't tasted a lot, so it isn't for everyone at home.
• 55:18
  Speaker 3: It's not a but, that's but that's just part of the palette that you have.
• 55:23
  Speaker 4: it's what you, what you, where you're at, but even right now this is still lingering after that sip I took maybe two minutes ago and I like it.
• 55:34
  Speaker 4: So it's not so much of just the staying power, it's how much I enjoy it staying around, because there are a lot of other bourbons that I feel like have maybe come close to lasting this long, but I don't want them to.
• 55:48
  Speaker 4: I want the taste out of my mouth by that point.
• 55:51
  Speaker 3: this one, I don't even feel like I need a chaser at all well, I will tell you that the only category where it doesn't matter, uh, what it tastes like, is the body.
• 56:06
  Speaker 3: Yeah, the body can be horrible as far as taste, but if that horrible amount is in your mouth for you know, when it fills completely your whole mouth full of horrible the body still can be good.
• 56:20
  Speaker 3: I actually gave gave a, a four for the body once on a on another on a on a rye that I gave ones straight across the board.
• 56:32
  Speaker 3: Otherwise I just didn't like that, but it was so bad of a rye it was gave ones straight across the board.
• 56:35
  Speaker 3: Otherwise I just didn't like it, but it was so bad of a rye, it was so horrible, but the body was just fulfillingly horrible.
• 56:41
  Speaker 3: But the length is very important.
• 56:45
  Speaker 3: So if I didn't like it but it was long, I'm probably going to give it a two or a three.
• 56:52
  Speaker 3: But if it's something that stays long and you love it, that's where you give it.
• 56:57
  Speaker 3: So you're giving it a five, I'm giving it a five and a ba-da-ba.
• 57:02
  Speaker 3: All right, here we go, let me know.
• 57:03
  Speaker 3: And ba-da-ba, did you hear them all?
• 57:19
  Speaker 4: I heard all.
• 57:21
  Speaker 3: I think except the ba-da-ba, because I said ba-da-ba no, there was one in the middle.
• 57:25
  Speaker 3: I'm going to have to go look at all the microphone, the noise cancelling aspect of them, but I will.
• 57:35
  Speaker 3: I'm looking at this one.
• 57:38
  Speaker 3: Is it on even?
• 57:39
  Speaker 3: Yeah, they're all on.
• 57:42
  Speaker 4: Sometimes the Zoom settings reset themselves randomly.
• 57:46
  Speaker 4: Well, that could be it too, when you come up here, I'm going to teach you the ways of OBS and I'm going to improve your quality of these live streams by 700%.
• 58:02
  Speaker 3: Well, you could do that, Because there will no longer be any of this, any of that.
• 58:08
  Speaker 4: You see where my hand just disappears.
• 58:10
  Speaker 3: That will be the top of whatever you're watching and you know you're going to be coming to my house sometime because, uh, you know you'll have to pick up the car oh, is that official now?
• 58:25
  Speaker 4: it's pretty, pretty damn close, and your mom said today where you guys were going to get a rental on the way back that's not official now.
• 58:35
  Speaker 4: Enough to do it now well, you're coming in august too, so that would probably be when it was official.
• 58:45
  Speaker 3: All right, so just keep me updated.
• 58:47
  Speaker 3: So what?
• 58:48
  Speaker 3: So what was your tally?
• 58:51
  Speaker 4: I was supposed to be keeping track.
• 58:53
  Speaker 3: Okay, nose was a four.
• 59:03
  Speaker 4: Nose was a four for me, body was a two.
• 59:06
  Speaker 3: Three, for me Seven.
• 59:10
  Speaker 4: Taste was a four.
• 59:12
  Speaker 3: Yep and mine was a five five we're the same right now and I gave it a four, I give it a six, so I'm 16, I'm 18.
• 59:27
  Speaker 3: No, no, you were, you were 4 plus 2, 6 plus another 4, so it ain't 9, 10, 16, 16 out of the butt up you gave yeah, I was 2 ahead and you gave it 2 more points with a 5 and a butt up, so we're tied.
• 59:50
  Speaker 3: We're both giving it a 16, so we're going to give this master blend on the old Louisville Whiskey Company's barrel bottle break time a 16 out of 18.
• 1:00:03
  Speaker 3: And it is spectacular, all right.
• 1:00:10
  Speaker 3: So what I'm going to do is do what I always do I am going to end it here on the audio and then, once I end it on the audio, I will end it on the audio and then we'll open it up for people to join us for a little bit.
• 1:00:31
  Speaker 3: Okay, all right, everybody, uh, wwwscotchybourbonboyscom for all things scotchy bourbon boys glenn karen's t-shirts, bios, everything you need, plus.
• 1:00:44
  Speaker 3: Remember, we're on facebook, youtube, instagram and x, along with did I say facebook?
• 1:00:51
  Speaker 3: Yeah, I said facebook, youtube, instagram and x, along with I, apple and Spotify, on your audio podcast, but on audio.
• 1:01:01
  Speaker 3: If you listen on anything else, we're probably there, but whether you listen to us or watch us, make sure that you like, listen, subscribe, comment and leave good feedback.
• 1:01:16
  Speaker 3: The feedback's really important.
• 1:01:18
  Speaker 3: And remember, let's get this ready and set, so I don't screw it up.
• 1:01:26
  Speaker 3: There you go.
• 1:01:27
  Speaker 3: Good bourbon equals good times, good friends, great family.
• 1:01:33
  Speaker 3: And remember, don't drink and drive, drink responsibly and live your life uncut and unfiltered.
• 1:01:44
  Speaker 3: So AI is going to take us out.
• 1:01:49
  Speaker 3: Here we go.
• 1:01:53
  Speaker 2: Here we go, drinking whiskey on the rocks or sipping on a pour.
• 1:02:26
  Speaker 2: Take us out.
• 1:02:26
  Speaker 2: Here we go, we'll be right back.
• 1:02:28
  Speaker 2: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 1:02:33
  Speaker 2: Yes, please, I'll have it neat.
• 1:02:34
  Speaker 2: So show me the way to another whiskey bar, where it'll be.
• 1:02:43
  Speaker 2: It won't be too far.
• 1:02:43
  Speaker 2: With friends and family close, we will never be alone.
• 1:02:47
  Speaker 2: Remember the Scotchie Bourbon Boy Got you back when you're listening to us by the fire.
• 1:03:21
  Speaker 2: We will be there for you all the way down to the last ember.
• 1:03:26
  Speaker 2: Whatever is the blood that makes a lifelong bond With our friends, our neighbors, even some across the pond.
• 1:03:36
  Speaker 2: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 1:03:41
  Speaker 2: Yes, please, I'll have it neat.
• 1:03:44
  Speaker 2: So show me the way to another whiskey bar, where it'll be.
• 1:03:48
  Speaker 2: It won't be too far.
• 1:03:50
  Speaker 2: With friends and family close, we will never be alone.
• 1:03:53
  Speaker 2: Remember the Scotchie Bourbon Boy, I got your back when you're listening to us by the fire.
• 1:04:01
  Speaker 2: We'll be there for you all the way down to the last ember.
• 1:04:11
  Speaker 3: Do you think that was long enough?