Latest / The Scotchy Bourbon Boys / Journey into Bourbon:Tasting of Russell's Reserve 13 year

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Journey into Bourbon:Tasting of Russell's Reserve 13 year · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 1:56
  Speaker 2: We're gonna get a little wild with a short fucking watch.
• 2:00
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys raising some hand and making some noise.
• 2:45
  Speaker 3: Yeah, we are back for another podcast of the Scotchy Bourbon Boys.
• 2:53
  Speaker 3: We got a bunch of people watching on Facebook Live.
• 2:56
  Speaker 3: We got people watching on YouTube Live.
• 2:58
  Speaker 3: These are starting to rock and roll for us lately and we've got super and we got Super Nash here also.
• 3:06
  Speaker 3: You can see us on Facebook Live flashing back and forth because we do the single speaker thing going lately.
• 3:13
  Speaker 3: It seems to entertain people a little bit more for what's going on.
• 3:18
  Speaker 3: Welcome, Super Nash.
• 3:20
  Speaker 3: I'm so glad.
• 3:21
  Speaker 3: The only reason why this podcast is happening is because of you anyways.
• 3:27
  Speaker 5: No, what do you mean?
• 3:29
  Speaker 5: You know we'd have something to podcast about.
• 3:32
  Speaker 3: But not this batch.
• 3:33
  Speaker 3: I said you know how much I love Russell's 13.
• 3:39
  Speaker 3: You'd also know, you absolutely know, and I asked if you could get me one.
• 3:46
  Speaker 3: You got me one.
• 3:47
  Speaker 3: We did a, I traded you for it and it was just fantastic and I'm glad that it's here.
• 3:53
  Speaker 3: I've got it poured, but just right in it and it's poured, it's been aerated and now it's got its cover sitting so that we can taste it.
• 4:00
  Speaker 3: I'm going to barrel batch batch five and he's going to barrel batch batch three and we'll kind of compare the two.
• 4:06
  Speaker 3: I've had batch three and I've had batch five and I've had batch one so far.
• 4:11
  Speaker 3: So it's kind of excellent all that.
• 4:14
  Speaker 3: My, my batch three is my batch one is sitting up there and then my batch three.
• 4:20
  Speaker 3: And then I've also got a little treat here because I got a Russell's 13 reserve 13 from a private barrel pick from the wasisco bourbon people.
• 4:33
  Speaker 3: He gave me a little bit of that to bring along when I left, when I was there.
• 4:39
  Speaker 3: And then also just remember where the scotchy bourbon boys wwwscotchybourbonboyscom for all your scotchy bourbon boys needs.
• 4:48
  Speaker 3: And then also you could find us on Facebook, instagram, youtube and X, and then also all the major podcast formats, no matter what you do like listen, leave feedback and then also give us good reviews.
• 5:02
  Speaker 3: So it's very appreciated if you can do that, especially on Apple.
• 5:06
  Speaker 3: It leads to more people listening.
• 5:09
  Speaker 3: So if you can give us a good review, we would appreciate it.
• 5:12
  Speaker 3: We've got the holidays coming up, so this is Tuesday, december 5th, the night of St Nick actually, so St Nick's will come tonight.
• 5:23
  Speaker 3: He came early for me.
• 5:24
  Speaker 3: Super Nash just keeps sending shit up to me and I just keep opening it and I just St Nick's been here, so I don't know if you can hear us.
• 5:32
  Speaker 3: Then there's a bunch of stuff for Christmas, but also Jennifer cheers.
• 5:37
  Speaker 3: Thanks for watching, that's for sure.
• 5:41
  Speaker 5: And then also cheers to Caravaggio, just not to Isabel.
• 5:44
  Speaker 5: He is one of our best followers man.
• 5:47
  Speaker 5: He is super cool and just want to say cheers.
• 5:50
  Speaker 3: Caravaggio, yeah, and Greg said he had last year's and it was very good.
• 5:54
  Speaker 3: Last year's was good and last year's was very good, but this year's is the one that won double gold.
• 6:01
  Speaker 3: So that batch five won double gold.
• 6:04
  Speaker 3: So you could go on the website see all the different batches and each year it's done better and better.
• 6:09
  Speaker 3: And I mean the one thing that I got to say is that the price went up more and more each year.
• 6:15
  Speaker 3: I mean the first year was that was a steal, right, wouldn't?
• 6:20
  Speaker 3: you say that was a steal.
• 6:22
  Speaker 3: I mean, this year this, this batch MSRP, I believe, is $159.99 if I'm not mistaken, or was it $199.99?
• 6:31
  Speaker 3: It could have been $199.99.
• 6:33
  Speaker 3: I don't know.
• 6:33
  Speaker 3: I wasn't able to actually see it on the shelf, but it was extremely more expensive than when, I think, it first started out.
• 6:40
  Speaker 3: I think it was under $159.99.
• 6:42
  Speaker 3: Yeah, $159.99.
• 6:43
  Speaker 3: I think what it first started out, it was $79.99.
• 6:46
  Speaker 3: Or it could have even been $69.99, if I'm not mistaken.
• 6:52
  Speaker 5: Back when it first started out.
• 6:53
  Speaker 5: Actually, when it first started the first year, I want to say it was $79.99.99 that I gave for my first bottle.
• 7:01
  Speaker 3: Okay, there you go, and then also just remember, everybody are.
• 7:06
  Speaker 3: It's, like I said, December 5th, but our Christmas party, which is Friday, December 15th, 7pm at the Jervasi Still House here in Canton, Ohio we have a lot of people coming into town for this.
• 7:18
  Speaker 3: The Scotchy Bourbon Boys is going to be meeting there.
• 7:20
  Speaker 3: There's going to be giveaways.
• 7:22
  Speaker 3: There's going to be all different types of giveaways.
• 7:25
  Speaker 3: We've got I believe Andy I am having a mental block, Help me out here Nash, Andy Camman.
• 7:37
  Speaker 3: Yeah, Andy Camman.
• 7:38
  Speaker 3: He basically is donating a barrel head to give away.
• 7:43
  Speaker 3: We've got Walker.
• 7:45
  Speaker 3: He's donating a bottle.
• 7:48
  Speaker 3: You're donating many bottles.
• 7:50
  Speaker 3: There's going to be a lot of giveaways.
• 7:53
  Speaker 5: I've got some surprises there might be, you know, you might think it might be a bottle head?
• 7:59
  Speaker 3: No, I could tell, there could be like several bottles.
• 8:01
  Speaker 3: Yeah, it looked like that there could be in one.
• 8:04
  Speaker 3: It looked like it could be some bourbon body wash and shampoo.
• 8:10
  Speaker 3: You're just saying that because I tricked you.
• 8:14
  Speaker 3: Yeah, you did one time.
• 8:16
  Speaker 3: Yes, you did, you tricked me.
• 8:18
  Speaker 3: It was a good trick, anyways, but looking forward to that party, I hope everybody can make it.
• 8:24
  Speaker 3: This is going to be fun.
• 8:25
  Speaker 3: There's going to be I mean, there's going to be good pours Mike Alepherton.
• 8:30
  Speaker 5: And also there's going to be some cigar going along, because there's a smoking lounge outside.
• 8:38
  Speaker 3: Yeah, and I've got my cigar labs paper dry system.
• 8:43
  Speaker 3: These little inserts that go on a cigar and make the.
• 8:46
  Speaker 3: Yeah, me too.
• 8:48
  Speaker 3: I got another coming.
• 8:49
  Speaker 3: But there's these little inserts that go on the bottom of your cigar and, honestly, everybody on YouTube and on Facebook can see them.
• 8:58
  Speaker 3: But these inserts go at the bottom and what they do is they even out the smoke going into your mouth.
• 9:05
  Speaker 3: It also deals with your saliva, interacting with, interacts with this wood instead of interacting with the tobacco, and then the next day you don't have that disgusting cigar mouth that you taste the whole day.
• 9:20
  Speaker 3: Now, some people like that, but I'm not a fan of that.
• 9:23
  Speaker 3: So you know, I just keep going with that.
• 9:26
  Speaker 3: So we're going to have cigars, bourbon, there's going to be hors d'oeuvres, there's a light fare for anybody who wants to eat.
• 9:35
  Speaker 3: That you know, that's you.
• 9:36
  Speaker 3: It's all going to be a cash bar, of course, and cash, but they have the light fare and then, like I said, the pores are going to be good and reasonable.
• 9:46
  Speaker 3: Michael Lefferton is the bartender there, sean is the manager and we've got it all set up.
• 9:51
  Speaker 3: But Mike, he is actually I got to put it if you go to my Facebook, jeffrey Mueller.
• 9:56
  Speaker 3: I posted today.
• 9:58
  Speaker 3: I posted CR code so that, so that you can get To his bar competition.
• 10:10
  Speaker 3: He wants to be the bartender of the year and get out it for a magazine and so if everybody could go there, you allow one vote a day and I would love to vote him into that because he is a fantastic Bartender.
• 10:24
  Speaker 3: He makes some.
• 10:24
  Speaker 3: He's got a special couple special holiday drinks he's gonna be making for us there and have a special on that.
• 10:31
  Speaker 3: And yeah, jennifer, I can't wait, we're looking forward to it too.
• 10:34
  Speaker 3: So there we go.
• 10:37
  Speaker 3: That's the, the holiday party.
• 10:39
  Speaker 3: But also supernat, what's.
• 10:41
  Speaker 3: The whole group is gonna be up.
• 10:43
  Speaker 3: We got, we got whiskey, we got CT, we got supernash myself, roxy, we're all gonna be out there.
• 10:49
  Speaker 3: We are gonna be podcasting our holiday podcast, which will lead into our bourbon of the year podcast.
• 10:55
  Speaker 3: They're gonna kind of what and then we'll release those going forward.
• 10:58
  Speaker 3: So we've got a full slate starting Thursday night and then after that we're headed down to Columbus, springfield and Kentucky and we are gonna be running all the hell all over the place having an absolute blast Till Monday night.
• 11:17
  Speaker 5: Monday morning, hopefully toping it up late Sunday evening at our friend and Greg's notters right.
• 11:26
  Speaker 3: No, that's late Sunday night, but then when we Right but we're gonna try and top it off at the spirit of French lick because we're gonna be in Indiana, it's only an hour away makes sense wake up on Monday, hit French lick in the morning and then head home.
• 11:40
  Speaker 3: So it's something to think about.
• 11:42
  Speaker 3: That sounds like.
• 11:44
  Speaker 3: See our good friend Alan Bishop I haven't seen him in a while.
• 11:47
  Speaker 3: Set up that next.
• 11:48
  Speaker 3: We'll set up that next barrel pick what we're gonna be doing Coming up, so all right.
• 11:54
  Speaker 3: So Greg says yes.
• 11:57
  Speaker 3: For sure, greg, we will chat about one when we can see you.
• 12:02
  Speaker 3: All right, so let's get into this.
• 12:04
  Speaker 3: I'm so excited.
• 12:06
  Speaker 3: This is one of my favorites.
• 12:07
  Speaker 3: I'm hoping that after I open this bottle, I sipped a little bit right off the bat on the on the Next.
• 12:14
  Speaker 3: Yes, there will be bourbon balls at the party.
• 12:17
  Speaker 3: Actually, tonight we're gonna be rolling some.
• 12:20
  Speaker 3: We made, but we got so many batches.
• 12:22
  Speaker 3: But these bad, this, this current batch we're making right now, is mixtures for the bourbon balls.
• 12:27
  Speaker 3: So everybody know that they're gonna also be for sale.
• 12:31
  Speaker 5: Yeah, usually that's what I get.
• 12:33
  Speaker 5: Thursday afternoon when I, after I get there, he wrote me into making about 200.
• 12:45
  Speaker 3: Yep, so, yep, so there'll be bourbon balls for everybody to snack on and then also they'll be for sale.
• 12:54
  Speaker 3: So that's what, that said, we should get to this Russell reserve.
• 12:59
  Speaker 3: Now the Russell, the Russell's reserve, is always from the start, it's just my taste palate and and Eddie and Jimmy have done Amazing job with this I love rare breed.
• 13:15
  Speaker 3: So you're talking about their barrel strength, which is carmely, and then you're taking the, that Mesh, and taking it all the way to 13 years, and that's the youngest in the batch.
• 13:27
  Speaker 3: So there's other, there's other older bourbons in there that you could tell by the rich color.
• 13:33
  Speaker 3: I think this is the darkest batch of All the three of them.
• 13:38
  Speaker 3: It's just so rich and the barrel strength and it's a hundred and fourteen point eight.
• 13:43
  Speaker 3: It's a hundred.
• 13:44
  Speaker 3: It's been a.
• 13:45
  Speaker 3: Yep, yeah, it's, it's dark, but that's that looks a little red and this is pulling off that brownish color that it actually gets to.
• 13:57
  Speaker 3: You know what I mean.
• 13:58
  Speaker 3: And everybody, everybody that's been tasting this, it's not the same.
• 14:05
  Speaker 3: It adds it's a much more richer bourbon flavor and not as sweet as the last couple batches, but the.
• 14:16
  Speaker 3: You know there's a.
• 14:17
  Speaker 3: There's a whole hell of a lot between a dessert bourbon, in my opinion, where it's really carmely and sweet, to where you get back to it still has enough sugar, but at the same time it is has enough sugar, but it doesn't have enough.
• 14:38
  Speaker 3: What would you say?
• 14:40
  Speaker 3: It has enough sugar, but not too much.
• 14:43
  Speaker 3: A lot of batches sometimes have too much sugar Not that I don't like that, but there's a balance between Tasting like bourbon with some sugar or the sugar starts to take over, which, in a lot of cases with whiskey, is fine.
• 14:56
  Speaker 3: There's, that's awesome, but in this case they backed it off a little bit and it was spectacular results.
• 15:03
  Speaker 3: So, with that said, why don't you start giving us some info on Russell's reserve 13 year a little back?
• 15:13
  Speaker 3: You got any backstory or it's just all in for him?
• 15:16
  Speaker 3: Yeah, let's go.
• 15:17
  Speaker 3: Let's go, nash.
• 15:23
  Speaker 5: All right.
• 15:24
  Speaker 5: So what does a Kentucky bourbon Hall of Fame master distiller give to his father?
• 15:30
  Speaker 5: Another Kentucky Bourbon.
• 15:32
  Speaker 5: Hall of Fame master distiller on Father's.
• 15:34
  Speaker 5: Day.
• 15:34
  Speaker 5: Well, this isn't a trick question, so of course the answer is especially selected.
• 15:41
  Speaker 5: Kentucky bourbon and since those are legendary, Dairy.
• 15:44
  Speaker 5: Father and son do a wall.
• 15:46
  Speaker 5: Turkey.
• 15:46
  Speaker 5: The bourbon in question is the Russell's reserve, 13 year old Kentucky straight bourbon.
• 15:52
  Speaker 5: We're reviewing the third and latest release, actually the fifth release today, and one could argue that Jimmy Russell is wild turkey.
• 16:01
  Speaker 5: He has worked there for almost 70 years and counting much of it is to as master distiller.
• 16:07
  Speaker 5: His son, eddie, began with the company in 1981, working with it his way up To the master distiller to.
• 16:15
  Speaker 5: He began creating tribute bottle Bollings to his father, the first of which was released in 1998 he craft.
• 16:22
  Speaker 5: He crafted the first Russell's reserve, also a 13 year old Kentucky straight bourbon in honor of his father, jimmy, for Father's Day in 2021.
• 16:32
  Speaker 5: Over the years he has created more singular bottleings and regular releases under his label.
• 16:38
  Speaker 5: Though the 13 year old is the personal favorite of Eddie's.
• 16:41
  Speaker 5: Regular releases include a 10 year old bourbon and a 6 year old rye or limited release.
• 16:47
  Speaker 5: Last year include a single Rick House expression which was from the decommissioned camps Nelson C Rick House and today the Russell's reserve is in line with the wild turkey family Shared Judy's.
• 17:47
  Speaker 5: Assembling the releases working together seems a natural development, since Eddie's entire career has been spent alongside his father and let's see this goes on to tell about the third release which I've got.
• 18:04
  Speaker 5: okay, yeah, and just know that all that backstory.
• 18:09
  Speaker 3: Greg Schneider referred to as yes, and Greg Schneider he goes.
• 18:17
  Speaker 3: He goes, not tonight, no need to discuss further, not tonight for sure.
• 18:20
  Speaker 3: But at the same time Greg Schneider does know he knows what's BS and what isn't, because you know he was the one with that Russell's reserve that he knows that story.
• 18:32
  Speaker 3: We've had that story.
• 18:33
  Speaker 3: But let's keep going on batch three.
• 18:38
  Speaker 5: And just just so.
• 18:39
  Speaker 5: You know, greg, I have to pull what I can get from the media, but we know, we know the truth.
• 18:42
  Speaker 1: We know, we know the truth.
• 18:45
  Speaker 5: Thank you, brother.
• 18:46
  Speaker 5: Right, so you want to go on a little bit about batch three, or?
• 18:52
  Speaker 5: You want to talk about your batch.
• 18:55
  Speaker 3: Let's do batch.
• 18:56
  Speaker 3: You talk about batch three and then talk about batch five, and then we'll barrel, batch them together and come up with the scoring.
• 19:07
  Speaker 5: Hello, let's see this 13 year old is back up here.
• 19:16
  Speaker 5: His third release of Russell's Reserve, 13 year old Kentucky straight bourbon robust, seems to be the goal.
• 19:22
  Speaker 5: The releases are a bottle of barrel proof and non-chill filter to keep the character of the barrel, resulting in a more robust mouth fill per any Russell.
• 19:32
  Speaker 5: Add to the full body mouth fill the distillery notes and the Russell's Reserve is distilled at a lower ABV, meaning less water is added before barreling, resulting in robust whiskey.
• 19:45
  Speaker 5: The match bill is the same for all.
• 19:47
  Speaker 5: While Turkey releases and uses all non GMO American grown greens, although, while Turkey won't verify the recipe, the general consensus is that the match bill for the straight bourbon is 75% corn, 13% rye and 12% malted barley.
• 20:06
  Speaker 5: For the distillery, the whiskey is described as a distinctive sift exhibiting sweet and woody notes that give way to rich flavors of honey, chocolate and nougat throughout and a smoky charred note on the palette and finish.
• 20:19
  Speaker 5: It sounds thoughtfully decadent and powerfully drum.
• 20:24
  Speaker 5: Let's taste and let's see the tasting notes.
• 20:28
  Speaker 5: Holy man, oh for bats five.
• 20:35
  Speaker 5: We'll go on to the nose.
• 20:38
  Speaker 5: Initial Romance.
• 20:40
  Speaker 5: According to this and this is.
• 20:42
  Speaker 5: I'm getting this from the whiskey wash.
• 20:46
  Speaker 3: Is this sub batch five now?
• 20:49
  Speaker 5: No, this is from three.
• 20:50
  Speaker 5: Okay, yeah, the on the nose initial Romance of moderate intensity but complex, the Romance of orchard fruit, ripe green prayer pairs, rose oil, cherry blossom and some oxidative and savory notes like fried pork, belly coffee and shoe polish smells, tasty though it takes a hearty inhale to capture these aromas with time, the aromatic, unparalleled touch, showing a remos of vanilla, wafer cookies, mint, chocolate, ice cream.
• 21:26
  Speaker 5: The savory character keeps them more decadent notes and check Very pretty, though I wouldn't mind if it was more aromatic.
• 21:37
  Speaker 5: How more aromatic can you get with those?
• 21:41
  Speaker 3: notes that's a lot.
• 21:43
  Speaker 5: They gave.
• 21:43
  Speaker 3: Yep.
• 21:44
  Speaker 3: So what do you got as far as five.
• 21:50
  Speaker 5: All right, let me pull up five here.
• 21:55
  Speaker 3: I'm telling you, the nose on this is spectacular.
• 21:57
  Speaker 3: It's a really good.
• 21:59
  Speaker 3: It's the kind of nose I want on a bourbon.
• 22:02
  Speaker 3: It's what I want.
• 22:04
  Speaker 3: Oh my God, that's total.
• 22:10
  Speaker 3: It's really cool because I keep putting my cover on and, as you, I hit it again.
• 22:20
  Speaker 3: One here, one there.
• 22:22
  Speaker 3: There's a lot of hey Ross is watching.
• 22:24
  Speaker 3: Welcome, ross, glad to have you watching.
• 22:27
  Speaker 3: We're we're well into this wild turkey.
• 22:31
  Speaker 3: But we have a wild turkey, this Russell's reserve, 13 year, batch five.
• 22:38
  Speaker 3: Nash is about to read on that what he's got for the notes.
• 22:43
  Speaker 3: So let's get going.
• 22:44
  Speaker 3: 13 year with 15 and 21.
• 22:47
  Speaker 3: He says this latest batch as 13 year base.
• 22:50
  Speaker 3: Joe Roseman saying with a 15 year and a 21 year.
• 22:54
  Speaker 3: So, yeah, I can smell that.
• 22:56
  Speaker 3: I, I'm smelling that the nose on this is spectacular.
• 22:59
  Speaker 3: Did you lose your fives?
• 23:01
  Speaker 3: Yeah, I mean, you only showed it to me.
• 23:05
  Speaker 3: Before Ross says oh, thank you, joe for that on the 15 year and the 21 year, because honestly I really feel this one is a much more compared to the last ones.
• 23:23
  Speaker 3: They've added in a bourbon with some Rick House Action going on there as far as not, like I always say Okay, here we go.
• 23:38
  Speaker 5: Let's see First tasting notes.
• 24:04
  Speaker 3: What was the first one?
• 24:05
  Speaker 3: The nose, okay, and then okay.
• 24:18
  Speaker 3: So let's go to the taste then.
• 24:21
  Speaker 5: And on the taste the palate sweet and warming.
• 24:23
  Speaker 5: Dry, dark fruit notes, complete with charred confectionary notes of charred marshmallow and burnt brown sugar.
• 24:32
  Speaker 5: Okay, Then the finish smoky campfire, warming long and lingering.
• 24:39
  Speaker 5: And these tasting notes were provided by wild turkey.
• 24:44
  Speaker 3: Well, I'm telling you, there's a lot of stuff that's really close in there.
• 24:50
  Speaker 3: I mean the nose.
• 24:51
  Speaker 3: The only thing I'll add to this nose is that when you were talking about, on the last one, those cherry blossoms, there's a cherry aspect to this that is very rich.
• 25:01
  Speaker 3: This is a very this the nose here, although in when we barrel bash and I'll get into this because we're about to barrel bash- Let me give you a couple more things.
• 25:12
  Speaker 5: Okay, and as they say, this is just they won't give the actual mash bill, but this is the general consensus 75% corn, 13% ride, 12% molten barley.
• 25:26
  Speaker 1: This is 114.8.
• 25:28
  Speaker 5: proof that you're drinking Okay.
• 25:32
  Speaker 3: Yeah, all five of them have been 114.8 proof.
• 25:35
  Speaker 3: Yeah, they bring them out and they take them.
• 25:38
  Speaker 3: They say barrel proof, it's barrel proof, but they basically adjust them all to be 114.8.
• 25:45
  Speaker 3: I would say I'm not complaining about a 114.8 proof.
• 25:49
  Speaker 3: Are you from a barrel proof on their batches?
• 25:51
  Speaker 3: So are we ready?
• 25:59
  Speaker 3: All right so the Scotchie Bourbon Boy's barrel bashing system, or barrel bashing rating system, is based off of bashing on a barrel.
• 26:12
  Speaker 3: Our barrel is a spirited French lick.
• 26:17
  Speaker 3: William Dalton, three French oak stafe finished barrel With 15 and 21 year old.
• 26:26
  Speaker 3: Hope it's not too over with it.
• 26:28
  Speaker 3: No, greg, this one is not too over with it.
• 26:30
  Speaker 3: The way I can describe okay, bill 73 is the only recipe that.
• 26:38
  Speaker 3: Okay, so that is Greg Schneider.
• 26:41
  Speaker 3: Verifying 751312 is the only recipe that Wild Turkey uses.
• 26:46
  Speaker 3: That's Greg.
• 26:47
  Speaker 1: Schneider.
• 26:48
  Speaker 3: Yeah, thanks, that's a wrap is on some pretty damn good authority.
• 26:52
  Speaker 3: I'm the mash belt right there.
• 26:55
  Speaker 3: Thanks, greg.
• 26:57
  Speaker 5: So any further.
• 26:57
  Speaker 5: I've got one more thing about my batch three that I found out.
• 27:01
  Speaker 5: Okay, this is comprised of 41 barrels of a 20 year 17 barrel, 41 barrels of a 20 year 17 barrels of an 18 year and the rest being 15 year and 14 year barrels from warehouses CNA, CND and C&E.
• 27:20
  Speaker 3: All right, there you go.
• 27:21
  Speaker 3: If you found that on five, that would be great, but I don't think you got that, so anyway.
• 27:26
  Speaker 5: I couldn't get any more on five.
• 27:28
  Speaker 5: I looked and looked and looked when I was trying to find out what the barrel you know what barrels made up five, but I couldn't find anybody that would give me that.
• 27:39
  Speaker 3: All right.
• 27:39
  Speaker 3: So our barrel bashing scale is based off of four categories.
• 27:44
  Speaker 3: Two categories, which is finish and taste, are more important to us as we've evolved and therefore you can get up to five barrel bashes per category there.
• 27:57
  Speaker 3: The other two care of the Gouris, which is body, mouth fill and also nose.
• 28:05
  Speaker 3: I always go up.
• 28:06
  Speaker 3: You can get four in those categories for a total of 18.
• 28:10
  Speaker 3: But, as Roxy made famous, we have a but up up and the but up up is an addition to one category that may be exceptional, so that you can add one more point.
• 28:23
  Speaker 3: So the total of a perfect bourbon for the scotchy bourbon boys would be a 19 of 18, the actual score so, and they discovered them late in maturation life.
• 28:38
  Speaker 3: He says he's got to believe those barrels got lost in inventory.
• 28:41
  Speaker 3: That's what Greg Schneiders says.
• 28:43
  Speaker 3: It makes sense.
• 28:44
  Speaker 3: But at the same time, you know, we are getting into some of the depth.
• 28:48
  Speaker 3: So maybe they were put aside by somebody right as it was starting.
• 28:54
  Speaker 3: You know we were getting, you know 2015 to.
• 28:58
  Speaker 3: You know this started like in 2012 and maybe somebody you know I'm not saying Eddie or Jimmy, but someone else realized that you want to start putting stuff back.
• 29:08
  Speaker 3: But anyways, all right, so I'm going to do the nose first and then you do the nose of yours.
• 29:15
  Speaker 5: Now I got it.
• 29:16
  Speaker 5: I got to say that they are in 2024.
• 29:20
  Speaker 5: They are going to release a Russell's Reserve 15 year.
• 29:27
  Speaker 5: Who knows.
• 29:29
  Speaker 5: I've already created a label for it and I did did find that, but I didn't have time to print it.
• 29:35
  Speaker 3: All right.
• 29:35
  Speaker 3: The nose on batch five, which we also knew based off of what he was saying, was he said that there's a 13 with 15 and 21 year in batch five.
• 29:50
  Speaker 3: The nose on this, based off of your tasting notes, is pretty much I'm.
• 29:54
  Speaker 3: I pick up a little bit of cherry, I pick up the char, the mark which is like a marshmallow.
• 30:00
  Speaker 3: I pick up a little bit of a chart not sweet oak, but I'm telling you I can smell this all day.
• 30:12
  Speaker 3: That's how you know what a really good bourbon is, when you know it and you don't want to stop smelling it.
• 30:20
  Speaker 3: There's certain things that I just like, for instance, starbucks breakfast blend.
• 30:25
  Speaker 3: I can take ground up Starbucks breakfast blend and squeeze the air out of the pack Into and I can just smell that for a long time.
• 30:34
  Speaker 3: It doesn't taste the same when you brew it, but the smell that coffee and that's what this bourbon is doing to me right now.
• 30:41
  Speaker 3: So I'm going to really quick.
• 30:43
  Speaker 3: I'm just going to tell you it gets a four with a, but up it's exceptional and exceptional nose.
• 30:54
  Speaker 3: Five points for me.
• 30:55
  Speaker 3: What do you got on your own.
• 30:56
  Speaker 3: I'm excited that that started off and you know I'm and I talk about it doesn't have the great.
• 31:04
  Speaker 3: You know the first category isn't the most important, but it is exciting when it's really good.
• 31:09
  Speaker 3: Hopefully the taste matches.
• 31:14
  Speaker 5: And like Beans and brown sugar.
• 31:21
  Speaker 5: No, I'm going to stop this one.
• 31:27
  Speaker 3: There was a little bit more than batch one.
• 31:28
  Speaker 3: What?
• 31:31
  Speaker 3: Not a lot.
• 31:35
  Speaker 5: I mean for 13 year.
• 31:39
  Speaker 1: To give my a four.
• 31:41
  Speaker 5: All right, it's not to put it to that, but I'm going to give it four.
• 31:47
  Speaker 3: All right, let's go with body.
• 31:49
  Speaker 3: Look at that baby in your glass.
• 31:51
  Speaker 3: Oh, can I do it?
• 31:52
  Speaker 3: Yep, I'm going to roll it.
• 31:55
  Speaker 3: I got this set up to roll.
• 31:56
  Speaker 3: There you go Roller around.
• 31:59
  Speaker 3: Roll it around once.
• 32:00
  Speaker 3: Roll it, bring it up.
• 32:03
  Speaker 3: Oh, it's a wow.
• 32:06
  Speaker 3: Look at like you could see it.
• 32:09
  Speaker 5: A slight bit much for a roll.
• 32:12
  Speaker 3: Yeah, but I'm looking at the complete coverage and the legs have not started yet.
• 32:16
  Speaker 3: It's crazy.
• 32:18
  Speaker 3: I'm waiting, I mean when it sticks like this at the top, like the whole thing, it just, and then you know how this works as it.
• 32:27
  Speaker 5: Yours is thicker than mine.
• 32:28
  Speaker 5: Yeah, this is, this is mine, Mine start takes a second, but then they start and then they're a little bit thinner once they start.
• 32:39
  Speaker 3: Mine has not started.
• 32:40
  Speaker 3: Oh, that's how up there it is, and they're thick.
• 32:46
  Speaker 3: Wow, are they wide?
• 32:49
  Speaker 3: That's crazy how it just appears, isn't it?
• 32:54
  Speaker 3: Wow, as it runs back down into the glass, they are a little bit.
• 32:59
  Speaker 3: They're not as thick as some, but wow, there we go.
• 33:05
  Speaker 3: All right.
• 33:07
  Speaker 3: So let's, let's, give this a taste.
• 33:10
  Speaker 3: What's the?
• 33:10
  Speaker 3: I like the viscosity of it on the glass.
• 33:13
  Speaker 3: Okay, wow, all right.
• 33:22
  Speaker 3: So body, I can't ask for much more.
• 33:25
  Speaker 3: I know it's a barrel strength.
• 33:27
  Speaker 3: That's at 114.8.
• 33:29
  Speaker 3: There's no place I'm not tasting this under tongue, roof of my mouth and cheeks.
• 33:35
  Speaker 3: All right, hey, matt, good to see you.
• 33:39
  Speaker 3: So the I got to give this a four.
• 33:42
  Speaker 3: Fashion, that French oak spirit of French lick, french oak, stave Maddie, not Maddie Gladden, but William Dalton barrel back there Like the.
• 34:00
  Speaker 3: Thank the spirit of French lick for their sponsorship.
• 34:04
  Speaker 3: And then also Alan Bishop, and remember Alan Bishop does if you have ghosts, you have everything podcasts and also the one piece of the time distilling Institute, if you want to check out either one of those ones on YouTube, the distilling Institute, and the other ones on all the box podcast format.
• 34:22
  Speaker 3: So what you got on your body?
• 34:26
  Speaker 5: To give mine a four to this is very nice.
• 34:29
  Speaker 5: This is such a good To it.
• 34:34
  Speaker 3: So, so this one compared to the other batches.
• 34:48
  Speaker 3: The other batches were caramel dominated.
• 34:53
  Speaker 3: It was like sucking on a caramel candy.
• 34:58
  Speaker 3: This one has added back the wood or the bourbon flavor, that of the of what I like to call, like when you're in a Rick House and you smell it is just similar to what bookers has done on their batch, their mighty fine batch.
• 35:19
  Speaker 3: This one is more of a this 13 year, 21 year.
• 35:26
  Speaker 3: You know there's a richness to it and actual balance to it.
• 35:33
  Speaker 3: That's amazing.
• 35:35
  Speaker 3: All the flavors I mean, I get the current, I get the cherry, I get the caramel, caramel on the front, maybe a little bit of apple way in the back palette, and then it goes to a little bit of a chart on the back palette online.
• 35:56
  Speaker 3: And let's see.
• 35:58
  Speaker 3: I don't know how this finish I haven't thought of the finish, all right.
• 36:04
  Speaker 5: So I can get it.
• 36:05
  Speaker 5: We're doing taste right now, right.
• 36:07
  Speaker 3: Right yeah, mikey V just bought your batch of three.
• 36:15
  Speaker 3: Good batch, Well are you doing batch three or are you thinking you bought batch three and it's batch five Because 2020 had the release, or 2021 had the release of one batch, then 2022 had two in three and 2023 has had four and five?
• 36:36
  Speaker 3: So it's when you just bought batch three.
• 36:39
  Speaker 3: Have you bought the current batch?
• 36:40
  Speaker 3: Because that is batch five, which is called batch five?
• 36:44
  Speaker 3: It came from a different, from different Rick houses, and it was that batch is called LLLE.
• 36:52
  Speaker 3: Right, batch five, llle.
• 36:57
  Speaker 5: Looking to pull out my sheet.
• 36:58
  Speaker 5: They have the batch batches on the years here.
• 37:00
  Speaker 5: I'm pulling that up and I believe you got that right.
• 37:05
  Speaker 5: What are you going to write that?
• 37:07
  Speaker 5: Yeah, All right.
• 37:14
  Speaker 5: Mikey.
• 37:17
  Speaker 3: Taste wise this is really good.
• 37:21
  Speaker 5: But 2022.
• 37:22
  Speaker 5: If that's a 2022 release, that was the only release with a LLLE slash K.
• 37:30
  Speaker 5: During May of 2022.
• 37:36
  Speaker 1: 2021 had two releases.
• 37:40
  Speaker 5: And 2023 had two releases.
• 37:43
  Speaker 3: Okay, you are correct, all right.
• 37:48
  Speaker 3: So I really like this bourbon a lot, but in comparison there's a lot of Rick house flavor in it, which is like cave Hill, which I like, but it's lacking a little bit, just a little bit, of the caramel that I love.
• 38:08
  Speaker 3: I want more caramel butterscotch flavors that.
• 38:12
  Speaker 3: That's why I love that Russell's.
• 38:15
  Speaker 3: I would just have liked a little bit more.
• 38:16
  Speaker 3: So I'm going to give this a four for taste.
• 38:29
  Speaker 5: You know what I'm picking up off of this?
• 38:31
  Speaker 5: Three, what caramel Butterscotch, yep, sherry Raisins and then one I should be talking about the finish Gosh and then it carries over.
• 38:49
  Speaker 5: Somehow all that just tend to.
• 38:51
  Speaker 5: You.
• 38:51
  Speaker 5: Get this apple and almost a little bit of strawberry.
• 38:56
  Speaker 5: This is such a complex taste On this one right here.
• 39:03
  Speaker 1: And that's why.
• 39:04
  Speaker 5: I love this batch three.
• 39:05
  Speaker 5: And I know you did too.
• 39:06
  Speaker 5: You could leave your bottle alone every time you got to taste that.
• 39:12
  Speaker 5: That's three that I sent up to you.
• 39:15
  Speaker 5: You were sipping on it Every time I turned around.
• 39:19
  Speaker 5: We're doing it by the court.
• 39:21
  Speaker 5: I'm sipping on.
• 39:22
  Speaker 3: Yeah, it was gone.
• 39:23
  Speaker 3: Yeah, it's sitting up there.
• 39:25
  Speaker 3: It was so delicious.
• 39:27
  Speaker 3: And then the original Russell's reserve was a caramel vanilla bomb.
• 39:32
  Speaker 3: He's talking about not even the 13 year, but at 101 proof.
• 39:36
  Speaker 3: But batch one of the 13 year Greg was also a caramel vanilla bomb and last year the one that actually Nash is on.
• 39:49
  Speaker 3: That one to me was a caramel, almost butterscotch bomb.
• 39:55
  Speaker 3: This I like the finish.
• 39:59
  Speaker 3: I was just sitting here analyzing the finish while you were thinking about what you're going to give the taste, your taste.
• 40:08
  Speaker 3: I'm going to have to give it a four with a five with the but up up.
• 40:15
  Speaker 5: Yeah.
• 40:17
  Speaker 3: All right.
• 40:19
  Speaker 5: One, two, three, four, five.
• 40:21
  Speaker 5: This is this.
• 40:24
  Speaker 5: Promise is one of the most complex tastes in a bourbon, everything that I ever wanted to taste out of a bourbon is in that batch.
• 40:34
  Speaker 5: Yeah, I agree Each time you said.
• 40:39
  Speaker 3: There's some people that are like disappointed somewhat in comparatively to this batch from the last two or the this.
• 40:53
  Speaker 5: But on the batch five there were some things that they thought were left out on the batch five.
• 41:00
  Speaker 5: But yeah, I like this batch three.
• 41:04
  Speaker 3: But if you're a bourbon fan, like you love the taste of bourbon.
• 41:10
  Speaker 3: Not the taste of bourbon that's been hyped up with caramel and butterscotch, but the actual taste of bourbon whiskey.
• 41:18
  Speaker 3: This is what they brought this back to.
• 41:22
  Speaker 3: Now.
• 41:22
  Speaker 3: What's really cool?
• 41:24
  Speaker 3: On the finishes there's a peppery aspect that I've never tasted on, and it's just a little bit, and then, as far as the finish go, it's like to say, greg, I wish I was there for the original Russell's Reserve when it when it came out and and you guys developed it.
• 41:50
  Speaker 5: I can only imagine what you guys so.
• 41:56
  Speaker 3: So the finish on this is long.
• 41:58
  Speaker 3: It's like a burnt brown sticks.
• 42:00
  Speaker 3: It starts out with burnt brown sugar like burnt, burnt brown sugar, okay, and then it goes to a burnt marshmallow.
• 42:10
  Speaker 3: I actually tasted a campfire burnt marshmallow and I have to say, because of the uniqueness of this, I absolutely love the finish and I love the nose.
• 42:23
  Speaker 3: I think they're exceptional.
• 42:25
  Speaker 3: I think the body is what I expect out of a Russell.
• 42:28
  Speaker 3: It's just on the actual taste.
• 42:31
  Speaker 3: There's some flavors in there that are really good, but the standard of Russell's, russell's Reserve 13 year it's not meeting those standards.
• 42:42
  Speaker 3: It went in a different direction.
• 42:44
  Speaker 3: So like if you were hoping that you're heaping it, greg, should I?
• 42:51
  Speaker 3: Oh, you said that.
• 42:52
  Speaker 3: All right, so anyways, I'm gonna go with a on this finish.
• 42:56
  Speaker 3: I am impressed.
• 42:56
  Speaker 3: It's long, it lingers.
• 42:58
  Speaker 3: It lingers with toasted marshmallow.
• 43:01
  Speaker 3: It also starts off with brown sugar and a little spice.
• 43:05
  Speaker 3: I mean this is more of a bourbon than Russell's reserve, was it?
• 43:11
  Speaker 3: When what you're drinking this is a man's Lee bourbon, this is what somebody who wants to drink bourbon, not interested in all the fancy fufu flavors and everything, this is what you want to drink.
• 43:26
  Speaker 3: This is what I believe it.
• 43:28
  Speaker 3: Let's just say Jimmy's still helping make this and I guarantee you if Booker was here he would be giving this a high five.
• 43:37
  Speaker 3: This batch more so than the other batches, because the other batches are pulling way more caramel and butterscotch where that's not what they were.
• 43:45
  Speaker 3: All they, I'm sure they they passed on a bunch of those, wouldn't you say Nash?
• 43:50
  Speaker 3: They put past on a bunch of.
• 43:52
  Speaker 3: They did not make the bourbon sweeter.
• 43:54
  Speaker 3: When you taste those dusties, you're not picking.
• 43:56
  Speaker 3: You pick up that cherry flavor.
• 43:57
  Speaker 3: You pick up that.
• 43:58
  Speaker 3: That.
• 43:59
  Speaker 3: You know the pick up, though, the essence of the Rick House, the oak and the and all the different things around it and all the terroir and all that, and that's what this is.
• 44:10
  Speaker 3: This has brought back to more like a bookers, but I will give this finish a five.
• 44:15
  Speaker 3: I hope I don't one day bash that barrel so much we do a broken, but yeah, it was delicious.
• 44:27
  Speaker 3: The, the, the finish was fantastic.
• 44:30
  Speaker 3: It's a fantastic finish, but the tastes, like I said, is just lacking.
• 44:38
  Speaker 3: What I was hoping for this to me on bash three jealous
• 44:49
  Speaker 3: was where I think on the finish this is where it was a little short exactly you.
• 44:58
  Speaker 3: You knew what I was gonna say no, I remember having it last year and thinking about and then it was over.
• 45:04
  Speaker 5: It's like you had to drink the whole bottle in one sitting just to keep the finish going totally agree, and that's why I've got to give the finish a three and I mean, yeah, it's lacking.
• 45:25
  Speaker 5: It's lacking there, it's lacking a little bit on the hug.
• 45:28
  Speaker 5: For hundred and fourteen proof it should give you just a little bit more hug.
• 45:33
  Speaker 5: You know, you should feel a little bit more, you should have a little bit more mouth feel yeah, I agree.
• 45:45
  Speaker 3: So so your edition comes out to three.
• 45:50
  Speaker 3: You are you giving it one less than most because you could give the finish a total of five?
• 45:58
  Speaker 3: You're backing off to it, you're backing off to, or are you backing off one?
• 46:03
  Speaker 3: If you're back, and what do you think you're backing off?
• 46:06
  Speaker 3: When you said it, I have no problem with you giving it a three because I agree it was short, but it was actually backing up, backing off, backing off to you because like it's you know because, it's, it's it's not get it's not getting that rating because, that's where it's.
• 46:25
  Speaker 5: It's lacking, it's just, it just slows down all your flavors.
• 46:29
  Speaker 5: Once they start hitting the back of the throat, they dissipate quickly you know it doesn't warm you.
• 46:39
  Speaker 5: It don't give you that warm good feeling like you should be getting.
• 46:43
  Speaker 5: You know what I'm saying yep and then the flavors.
• 46:47
  Speaker 5: They quickly go away and all, and you're having to pick them up as they go quickly and and like I say, it's not it's not hitting the full sides and the roof.
• 47:02
  Speaker 5: I don't want to be.
• 47:04
  Speaker 3: Yeah, I know exactly what you mean that's.
• 47:06
  Speaker 5: That's why I gotta give it a three all right, so you're three, six is nine.
• 47:16
  Speaker 3: And then you were four, which is 13, and and you were five, so you were, you were 18, and I know you're know you were four, five, no four.
• 47:32
  Speaker 3: Four is all you could give it eight and then a five plus a but up up, so a six.
• 47:40
  Speaker 3: So eight, six, fourteen.
• 47:42
  Speaker 3: So you gave it a seventeen out of 18 and I was a but up up for a five.
• 47:47
  Speaker 3: A four is a nine.
• 47:49
  Speaker 3: Then I went with a four, which is 13, and a five on the finish, which is an 18.
• 47:54
  Speaker 3: So this batch of five based off of how it went although it wasn't a six on the taste, it was four on the taste still overall surpassed the three because I gave five and 18 and you gave three a 17.
• 48:22
  Speaker 3: So there you go, folks.
• 48:24
  Speaker 3: I mean this is how whiskey works and it's just our opinion, everybody.
• 48:29
  Speaker 3: I mean all the batches come through, right.
• 48:34
  Speaker 3: I mean, don't they come through?
• 48:36
  Speaker 3: Absolutely, I can't wait for you to taste this.
• 48:40
  Speaker 3: I.
• 48:41
  Speaker 3: This does not, at that it's, even though it's 18 out of 18.
• 48:46
  Speaker 3: This is not in the running for what I've been doing for bourbon of the year.
• 48:51
  Speaker 3: It won't be one of my two picks.
• 48:55
  Speaker 3: It's up there.
• 48:55
  Speaker 3: It was there, but tonight we analyzed it and I really think I need a five on the taste to get into there, because there's probably three or four other ones.
• 49:06
  Speaker 3: I have to narrow it down, but I really appreciate you narrowing it down tonight.
• 49:11
  Speaker 3: But Greg Schneider was saying that in March that they are planning some chicken cock whiskey dinners in Columbus which I'm in on.
• 49:21
  Speaker 3: I mean, just just get my reservation for me right now, greg, and then also know that try not to make those dinners late March, because that is the New Orleans bourbon festival, that we've been invited Supernash myself, ct and whiskey to come down to New Orleans and kind of party and cover the New Orleans whiskey festival, and so we will be gone, I believe, the 24th, which is a Wednesday March, 24th of Thursday, friday, saturday, sunday.
• 49:54
  Speaker 3: So I'm hoping those aren't at the end of the month and that they're at the beginning, because if they are, I will be in no yeah, so obviously they will not overlap.
• 50:07
  Speaker 3: So that's awesome, awesome, alright, um, do you have anything else to add?
• 50:13
  Speaker 3: There's Supernash.
• 50:15
  Speaker 5: I think that pretty much covers it, except for thank you to Brussels yep, jimmy, eddie and Bruce are doing some nice things there.
• 50:29
  Speaker 3: I know that I know, what I know.
• 50:33
  Speaker 3: But Bruce is doing some nice things too.
• 50:35
  Speaker 3: I gave them all.
• 50:36
  Speaker 3: I didn't say that that was this, but he's doing some things.
• 50:39
  Speaker 3: That Rick House, what is it called the Rick House Reserve?
• 50:44
  Speaker 3: Single Rick house?
• 50:47
  Speaker 5: yeah who 320 from warehouse C, which was decommissioned by the way.
• 50:55
  Speaker 5: Yeah, okay.
• 50:57
  Speaker 3: So and CT was able to get a bottle of that and it is being and it is being shopped around that at the Christmas Party or the week, the, the, the podcasts leading up to the Christmas Party, that that might be in the running for Bourbon of the Year.
• 51:18
  Speaker 3: So the only way that we're gonna be able to taste that is if CT brings that up and I think he's bringing it up and then we're gonna.
• 51:25
  Speaker 3: So the way that real quick, the way the Bourbon of the Year is gonna work is that each one of us Roxy whiskey and whiskey might not be able to make it, but he's gonna be able to put his entry in Super Nash.
• 51:41
  Speaker 5: Ct and myself was falling down.
• 51:44
  Speaker 3: That's why it was decommissioned yeah, I think day that CT CT bought it.
• 51:49
  Speaker 3: He went over in front of the Rick House that was falling down and he took a picture of the falling down Rick House behind it.
• 51:57
  Speaker 3: It was really kind of a cool pickup picture, so anyways.
• 52:01
  Speaker 3: So my thing is is that we're going to have 10.
• 52:07
  Speaker 3: Each person has 10 entries.
• 52:10
  Speaker 3: Roxie's only putting one in.
• 52:12
  Speaker 3: She already has not 10, two for a total of 10, nine actually, because she's only putting one in In the morning.
• 52:20
  Speaker 3: We are going to narrow everybody's down to one so that we have five entries.
• 52:25
  Speaker 3: One entry is going to be 100% the oceans, the oceans, weeded voyage, number 29, because that is Roxie's entry and that's her only one, so she doesn't have to narrow down shit.
• 52:39
  Speaker 3: We're going to blind all five of them on the second podcast for Bourbon of the Year.
• 52:45
  Speaker 3: We're going to rate each one, one to five between the amongst us all and then, based off the number, we're going to rate the other eight right.
• 52:56
  Speaker 4: What.
• 52:57
  Speaker 3: No.
• 52:58
  Speaker 5: We're going to rate the other eight no five.
• 53:00
  Speaker 5: The answer is already in there.
• 53:02
  Speaker 3: Yeah, hers is in, and the other four will have it narrowed down in the first podcast.
• 53:07
  Speaker 3: The Christmas podcast will narrow each one down so we put each one of us put one in, we pick our best each one and then, once we have it narrowed, we're going to blind them on the second podcast for our Bourbon of the Year, and the way that the rating is going to work is each person will rank the five Bourbons that they're blind tasting one through five, and then we'll put the numbers together and see how it works.
• 53:34
  Speaker 3: If there's a tie, it goes into a face off between the Bourbons that are a tie.
• 53:40
  Speaker 3: So we will have our Bourbon of the Year.
• 53:43
  Speaker 3: The rules are it has to be a Bourbon.
• 53:45
  Speaker 3: It can be a Bourbon based off of it.
• 53:49
  Speaker 3: Doesn't matter whether Jack Daniels calls itself Tennessee whiskey, it qualifies as a Bourbon.
• 53:54
  Speaker 3: So any Jack Daniels that hasn't been manipulated or finished to make it not Bourbon, it's still a Bourbon.
• 54:02
  Speaker 3: Also, it can't be a finished Bourbon.
• 54:07
  Speaker 3: That disqualifies it from being a Bourbon.
• 54:10
  Speaker 3: It can be finished in a French oak cask, a French oak staves, similar to what makers Mark does with their staves.
• 54:20
  Speaker 3: They still qualify as Bourbons.
• 54:23
  Speaker 3: So as long as it qualifies through the process.
• 54:27
  Speaker 3: As a Bourbon you can pick it, but just know, I mean for instance the heaven hill.
• 54:35
  Speaker 5: I don't even wanna get into that.
• 54:36
  Speaker 5: After last year's fiasco it wouldn't.
• 54:39
  Speaker 5: Let me put my makers Mark's stave profile in.
• 54:43
  Speaker 3: Right now.
• 54:44
  Speaker 5: We had to put all of them, all of the stave profiles you could put if I wanted to enter one.
• 54:50
  Speaker 3: All I gotta say is you can enter whatever you want, as long as it qualifies as Bourbon.
• 54:55
  Speaker 3: It can't.
• 54:56
  Speaker 3: So CT was saying what about Little Book?
• 54:58
  Speaker 3: Well, there's Rye's in it and it's like not 50, it's obviously not 51% corn, it's got Rye and malt whiskey which makes those higher than what you know.
• 55:09
  Speaker 3: So overall it qualifies as a Bourbon, not American whiskey.
• 55:13
  Speaker 3: Now, super Nash came up with next year, yeah, we're ready to go.
• 55:19
  Speaker 3: But Super Nash came up with oh, we should basically make it so that we have a whiskey of the year and what.
• 55:27
  Speaker 3: And I'm like, yeah, you got time for that.
• 55:30
  Speaker 3: So, anyways, there you go.
• 55:31
  Speaker 3: That's what that's gonna be.
• 55:33
  Speaker 3: It's coming up.
• 55:33
  Speaker 3: Thank you everybody for watching tonight.
• 55:37
  Speaker 3: Appreciate it.
• 55:38
  Speaker 3: Thank you see.
• 55:39
  Speaker 5: You too, thank you Super.
• 55:40
  Speaker 5: Thanks for it.
• 55:41
  Speaker 5: Live.
• 55:41
  Speaker 5: We appreciate everybody that tunes in and just gives us a little bit of time and if you, got time, give us a comment and you know.
• 55:51
  Speaker 5: And leave your review of what we do.
• 55:54
  Speaker 5: Let us know what we're doing so we can you know kind of make it better for you, yep, thanks For us.
• 56:02
  Speaker 3: Thanks everybody for watching.
• 56:04
  Speaker 5: Help me, help me.
• 56:05
  Speaker 5: Help Tiny.
• 56:06
  Speaker 5: Well, that's better than yeah, yeah.
• 56:09
  Speaker 3: Jump in, jump, jump in a lake there.
• 56:11
  Speaker 3: Nash and I had some other words that I was thinking, but I'm not using them all right.
• 56:16
  Speaker 3: So everybody, thank you for watching tonight.
• 56:19
  Speaker 3: Remember we're the Scotchy Bourbon Boys.
• 56:22
  Speaker 3: He already went through all that stuff about the social media and whatnot, but remember, good bourbons equals good times and good friends.
• 56:34
  Speaker 3: Drink responsibly, don't drink and drive and make sure you live dangerously.
• 56:43
  Speaker 3: All right, Live your life period Yep and Little Steve's gonna take us out.
• 56:51
  Speaker 5: All right, thanks again, everybody, cheers.
• 56:56
  Speaker 3: Cheers, greg.
• 56:57
  Speaker 3: Hey, greg, yep, great to see you oh show me the way to the next, bring that with you, matt.
• 57:09
  Speaker 4: Oh, don't ask why.
• 57:11
  Speaker 4: Oh don't ask why.
• 57:13
  Speaker 4: Show me the way to the next Whiskey Bar, I agree, oh don't ask why.
• 57:22
  Speaker 4: Oh don't ask why.
• 57:23
  Speaker 1: Later John.
• 57:25
  Speaker 4: Appreciate you tuning in, for if we don't find the next Whiskey Bar, I tell you we must die.
• 57:33
  Speaker 4: I tell you we must die.
• 57:35
  Speaker 4: I tell you, I tell you, I tell you we must die.