Latest / The Scotchy Bourbon Boys / The Bombergers PFG Experience: Michter's Precision Fine Grain Masterpiece

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The Bombergers PFG Experience: Michter's Precision Fine Grain Masterpiece · 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 Loop, 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.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:23
  Speaker 2: Alright, all right, drinking bourbon, sipping on some scotch.
• 2:25
  Speaker 2: We get a little wild with a short fun watch we love what we do.
• 2:28
  Speaker 1: We're drinking every drink, man.
• 2:31
  Speaker 1: We're talking songs.
• 2:32
  Speaker 1: We love to tell the truth.
• 2:36
  Speaker 2: Yeah, we're the Scotchy Burden Boys, raising some hell and making some noise.
• 2:43
  Speaker 1: Yeah, we're the Scotchy Burden Boys.
• 2:46
  Speaker 1: Oh my gosh, did I really do that?
• 2:52
  Speaker 2: All right.
• 3:20
  Speaker 1: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:25
  Speaker 1: Did that work?
• 3:25
  Speaker 1: It was good.
• 3:27
  Speaker 1: Did I screw it up, or did it actually work?
• 3:30
  Speaker 1: It's good.
• 3:33
  Speaker 1: That's good for a first time, all right.
• 3:36
  Speaker 1: So let's see, I got to get us back to yeah set up properly.
• 3:39
  Speaker 1: Welcome everybody to the us, back to yeah set up properly.
• 3:44
  Speaker 1: Welcome everybody to the podcast.
• 3:46
  Speaker 1: We're set up.
• 3:47
  Speaker 1: We are live on facebook and youtube tonight.
• 3:49
  Speaker 1: It's like all right, yeah.
• 3:53
  Speaker 1: Yeah, we got john edwards, we got tater dom on there.
• 3:56
  Speaker 1: We got our normal, uh fun people, but we got sam sanford josephson added in and we got john ritt, we got randy, we got we got walker, uh, ricky edwards.
• 4:08
  Speaker 1: Yep, everybody's on tonight.
• 4:09
  Speaker 1: All right, you know, we're uh the scotchy Bourbon Boys tonight.
• 4:29
  Speaker 1: Welcome, tiny.
• 4:31
  Speaker 2: Welcome everybody else Randy Walker, john and everybody else that he mentioned.
• 4:37
  Speaker 2: Yeah, I can't see the names tonight.
• 4:40
  Speaker 2: Like I say, all I got is one view, and that's me and Tony.
• 4:46
  Speaker 1: Yeah, I got to kind of watch it.
• 4:47
  Speaker 1: But you know Walker and Randy, they kind of will answer the things invited the normal people.
• 4:53
  Speaker 1: But it is a Thursday night and tonight's podcast should be a lot of fun.
• 4:58
  Speaker 1: So one of the things that we're going to be doing before I get into the business at hand, we're going to be doing bomb burgers.
• 5:07
  Speaker 1: Uh, pfg, um, we already did the business at hand.
• 5:16
  Speaker 1: No wwwscotchiebourbonboyscom for all things scotchie bourbon boys.
• 5:20
  Speaker 1: You gotta check us out for our glenn kns, our t-shirts.
• 5:22
  Speaker 1: Just get a hold, we've got the regular, you know, and our barrel picks.
• 5:29
  Speaker 1: Right now we have one out there.
• 5:31
  Speaker 1: If you want to ask about it, feel free.
• 5:34
  Speaker 1: We've got two actually.
• 5:35
  Speaker 1: So anybody looking for you know, whatever, we've got you covered.
• 5:39
  Speaker 1: And then also we are on Facebook, instagram, youtube and X, also Apple, I heart and Spotify, along with any other way that you can listen or watch us.
• 5:51
  Speaker 1: We are growing, getting bigger, I believe 73,000 on on YouTube, 53,000 on Facebook, and then you know all the different things, the number three audio pod, whiskey audio podcast in the world.
• 6:07
  Speaker 1: Uh, glad you guys are out there, but remember, any way that you watch, listen, make sure, make sure you comment, listen like comment, subscribe and leave good feedback.
• 6:21
  Speaker 1: Yes, yeah, that's important.
• 6:23
  Speaker 1: If you're listening on Apple or if you're on iHeart, it's like to leave that feedback.
• 6:29
  Speaker 1: Also on YouTube, go to Google and leave us a good result on Google.
• 6:33
  Speaker 1: That would be great.
• 6:34
  Speaker 1: So, anyways, that brings us to tonight's podcast.
• 6:39
  Speaker 1: Are you ready, super Nash?
• 6:40
  Speaker 1: Oh, yeah, hey, I got a question.
• 6:47
  Speaker 1: Yeah, brother, ask me what I did last night.
• 6:50
  Speaker 1: What did you do last night?
• 6:53
  Speaker 1: I hung out with the steel valley whiskey or bourbon association up in youngstown and we did a charity, which was one for the Kids Charity Foundation, and we raised about $750, which was fantastic.
• 7:10
  Speaker 1: That's awesome.
• 7:11
  Speaker 1: We had the— Especially for a Wednesday night yeah.
• 7:20
  Speaker 1: And it was raining like cats and dogs, but it was at the blue bear, the blue bear tavern there in uh youngstown area and honestly fantastic food.
• 7:32
  Speaker 1: The the owner, joe fantastic person and frank carbon, who is one of the uh admins of the steel steel valley bourbon association.
• 7:46
  Speaker 1: But they're also working on a new brand called the four kernels.
• 7:50
  Speaker 1: They hope to do that.
• 7:51
  Speaker 1: That's one of the things.
• 7:53
  Speaker 1: They've got four people and they're trying to do what they can.
• 7:55
  Speaker 1: They got, they got logos and everything and they're just getting ready.
• 7:59
  Speaker 1: You know they want to get get a brand out.
• 8:02
  Speaker 1: So, frank, uh, thanks for having me up there.
• 8:06
  Speaker 1: It was great.
• 8:07
  Speaker 1: There was 40 people who loved bourbon, uh, although it didn't work out exactly how we thought it was going to work out, but it worked out pretty good.
• 8:14
  Speaker 1: But I want to show you super nash, what, what actually.
• 8:17
  Speaker 1: We tasted the starlight honey barrel, which is that four roses barrel.
• 8:22
  Speaker 1: It's not an actual honey barrel, it's the Four Roses from Starlight, which was great, from the state of Ohio.
• 8:30
  Speaker 1: And then we tasted their Smoke Wagon Pick, which is pretty phenomenal.
• 8:35
  Speaker 1: I'm probably I got enough in there that next time I see you I'll be sharing some of that with you.
• 8:40
  Speaker 1: But then we did this, that next time I see you I'll be sharing some of that with you.
• 8:47
  Speaker 1: But then we did this.
• 8:47
  Speaker 1: 2xo, the sneaker head blend.
• 8:50
  Speaker 1: Wow, did you ever see that before?
• 8:53
  Speaker 1: No, I haven't.
• 8:55
  Speaker 1: Yeah, that one.
• 8:57
  Speaker 1: Is that that one for?
• 8:58
  Speaker 2: everybody is pretty.
• 9:00
  Speaker 1: Oh my God, it's a cherry bomb.
• 9:03
  Speaker 1: Oh my God, it smells like you're smelling a thing of tart cherries.
• 10:02
  Speaker 2: That sounds delicious, but we did that.
• 10:04
  Speaker 1: It was successful.
• 10:05
  Speaker 1: I had a great time.
• 10:07
  Speaker 1: We're probably going to go up there and do a podcast with them, go up with them they wanted to and hang out at Frank's place and have a good time.
• 10:16
  Speaker 1: Everybody was spectacular.
• 10:19
  Speaker 1: Everybody I met really loved bourbon and it was really that's one of the things that we always do that I love to do and why I'm into bourbon so much because of the people.
• 10:31
  Speaker 1: You get to meet people you know.
• 10:33
  Speaker 1: You get to meet the people in the industry and the people who drink the whiskey.
• 10:36
  Speaker 1: But you know the one the one guy up there, um, john, I think it was.
• 10:40
  Speaker 1: His mom and dad were there and I was talking with them.
• 10:44
  Speaker 1: I mean, it was just a all around really good and it's something that I really kind of want to do more of.
• 10:54
  Speaker 2: I like good friends, and good bourbon equals good times.
• 10:58
  Speaker 1: And then we're going to get down to the new RD1 distillery.
• 11:01
  Speaker 1: Before I go now.
• 11:03
  Speaker 1: Barry, today I was talking to him and I booked it for not this Saturday, but the following Saturday, which would have been June 1st or May 31st, may 31st.
• 11:16
  Speaker 1: But my wife was like Alice is going to be in town and we got her and you cannot, you cannot go.
• 11:25
  Speaker 1: So I mean, that's that's, you know, that's why I'm here for the grandkids and everything.
• 11:33
  Speaker 1: And so we got Eric from Australia on too.
• 11:36
  Speaker 1: So, good to see you, buddy.
• 11:39
  Speaker 1: Hey.
• 11:39
  Speaker 2: Eric.
• 11:40
  Speaker 1: Cheers brother Eric Farmerman.
• 11:42
  Speaker 1: Yes, so you know that's been pretty cool.
• 11:47
  Speaker 1: Plus, we're within a week of ACDC.
• 11:50
  Speaker 1: So on Tuesday's podcast I'm going to really kind of put one out, that's I'm going to do the rock and roll part of whiskey.
• 11:58
  Speaker 1: I don't think I've got any.
• 12:01
  Speaker 1: I tried to locate the ACDC scotch but I've had no luck so far.
• 12:07
  Speaker 1: Dc uh, scotch, but I've had no luck so far.
• 12:14
  Speaker 1: Now the last thing is is I have all your samples out and I believe randy ford, if june 1st is a sunday, I think we did so.
• 12:18
  Speaker 1: Second is a monday.
• 12:19
  Speaker 1: Third is a tuesday, and then what would be the?
• 12:23
  Speaker 1: Did we do um tuesday, june 3rd, or did we do tuesday, june 10th, randy, one of those those tuesdays we're going to be having?
• 12:34
  Speaker 1: So I got to get you your samples.
• 12:36
  Speaker 1: Now the other aspect about randy the international tasting.
• 12:40
  Speaker 1: Yes, for the international tasting, I've got all your samples here.
• 12:45
  Speaker 1: Rachel's going to be boxing them up.
• 12:46
  Speaker 1: We're're going to be sending them out.
• 12:47
  Speaker 1: He's got five separate samples, randy.
• 12:50
  Speaker 1: What was the blank sample?
• 12:52
  Speaker 1: Is the question June 3rd?
• 12:56
  Speaker 1: So June 3rd you want to put aside, because that's the international one, nash, and I don't think you want to miss it.
• 13:02
  Speaker 1: I'll get you your samples, but I want to know the blank sample is the Michter's Baccarat.
• 13:12
  Speaker 1: Is it?
• 13:12
  Speaker 1: It should be.
• 13:13
  Speaker 1: Well, randy has to answer that question, but I've got to get your samples.
• 13:17
  Speaker 1: So Randy Ford is going to be heading up.
• 13:19
  Speaker 1: This is exciting news Our international.
• 13:22
  Speaker 1: Every other month we will cover an international bourbon or whiskey, not a bourbon, and he's already got the first one.
• 13:29
  Speaker 1: We're going to be doing a German rye, and then I've got a bottle from Israel, we've got a bottle from Australia.
• 13:38
  Speaker 1: There's another bottle.
• 13:40
  Speaker 1: The fourth one would be there you go, buddy.
• 13:44
  Speaker 1: Did you see what he answered?
• 13:46
  Speaker 1: What the blank one was?
• 13:47
  Speaker 1: There you go.
• 13:48
  Speaker 2: No, I can't.
• 13:48
  Speaker 1: he answered what the blank one was, there you go.
• 13:49
  Speaker 2: No, I can't.
• 13:49
  Speaker 2: I can't see that.
• 13:50
  Speaker 2: Woodford-bakarac, that's what I told you.
• 13:54
  Speaker 1: Well, I said, there it is.
• 13:55
  Speaker 2: No, I said Mictors, but it's Woodford-Bakarac.
• 13:58
  Speaker 1: Yeah, there you go.
• 13:59
  Speaker 1: Yeah, you got Mictors on your mind tonight.
• 14:03
  Speaker 2: Yeah, I do yeah.
• 14:04
  Speaker 1: I do so anyways.
• 14:12
  Speaker 2: You know I love Michter's and Dan McKee and Andrew Wilson and everything they do down there, especially when we got to go hang out with them.
• 14:17
  Speaker 1: Multiple times.
• 14:18
  Speaker 1: We've hung out with Dan at Bourbon Festival now three times, and then also at the distillery once.
• 14:33
  Speaker 2: That's what I was just talking about at the Springfield Distillery when we got to hang out there.
• 14:39
  Speaker 1: Where you missed your chair, yeah.
• 14:41
  Speaker 2: I was wondering if you were going to bring that up.
• 14:44
  Speaker 2: Everybody loved that.
• 14:45
  Speaker 2: How I missed the chair, hit the floor but still did not spill a drop of that great dry whiskey that he had just poured.
• 15:03
  Speaker 1: I've been accused of pulling that chair away, but if you look on video it was not when I got up my leg hit it and that thing those slick floors and wheels were rolling it just bounced right out from under my butt.
• 15:15
  Speaker 1: That's what it was the slick floor.
• 15:18
  Speaker 1: For some reason, me and CT, we stayed in our chairs, along with Dan.
• 15:28
  Speaker 2: Yeah, but y'all weren't as excited as what I was?
• 15:31
  Speaker 1: Oh, you were excited you had to cheers him.
• 15:34
  Speaker 2: Yeah, I was just showing my enthusiasm.
• 15:37
  Speaker 1: That was one of more of your Xavier moments.
• 15:39
  Speaker 1: I don't know who that is.
• 15:42
  Speaker 1: Who is that?
• 15:43
  Speaker 1: What?
• 15:47
  Speaker 2: Who are you talking about?
• 15:48
  Speaker 2: Yeah, we've got.
• 15:50
  Speaker 2: Look at that.
• 15:51
  Speaker 2: That's all I got to say.
• 15:53
  Speaker 1: We've got Caravaggio.
• 15:54
  Speaker 1: He said Super Nash, my friend Cheers brother, yes, all right, we're international tonight.
• 16:03
  Speaker 1: So I've got this, this Mictors.
• 16:05
  Speaker 1: I'll just tell you, I love Bomb Burgers.
• 16:10
  Speaker 1: My guy knows.
• 16:12
  Speaker 2: Who did you pick?
• 16:12
  Speaker 1: it up at Just at my, at my, at my store your store, yeah, my store, and my guy, yeah, my, yeah.
• 16:21
  Speaker 1: So, anyways, you picked it up at a store yeah.
• 16:26
  Speaker 1: Oh, it smells so good, it smells so, it smells so, so delicious, so bomb burgers.
• 16:32
  Speaker 1: If anybody didn't know, it is, uh, distilled by, or distilled by, mictors.
• 16:37
  Speaker 1: Um, it was one of the brands that you know that just as recent, I mean that it's not been around for a long time as far as a brand itself, it's been around for a long time when it was in pennsylvania, uh, it was, you know, in the 1800s, and then it was.
• 16:54
  Speaker 1: It was revived a couple times.
• 16:56
  Speaker 1: Mictors revived it.
• 16:59
  Speaker 1: Right, well, mictors revived it, but so did so, so did the mictors distillery.
• 17:05
  Speaker 1: When the mictors went in, they it.
• 17:07
  Speaker 1: You know what I'm saying.
• 17:09
  Speaker 2: Because Bomberger and Schenck's it was those distilleries.
• 17:12
  Speaker 1: And then when Michter's finally in Pennsylvania did it, they revived the Bomberger's and Schenck's line and then in the end it went away again and then Michter's revived it.
• 17:24
  Speaker 1: And then also there's a story about a little story about another distillery that tried to revive the rye, but you know, based off of the Pennsylvania roots, but that didn't go the way that it probably we wished it would have.
• 17:38
  Speaker 1: Right, Nothing against nothing against Dan, or you know, dan, mckee and Andrea, but we know the people, the other people, and so it was a dispute, it was settled and that's just the way it is in whiskey sometimes.
• 17:53
  Speaker 1: Right, did you lock up?
• 18:00
  Speaker 2: I'm fine, okay, you're just chilling, I'm just chilling hanging out watching what you got to say about Bomb Burgers there, so I'm going to pour it.
• 18:08
  Speaker 1: And watching, all right, seeing what you got to say about Bomb Burgers there, so I'm going to pour it and let it sit while I give you all the information I have on it.
• 18:14
  Speaker 1: I have information.
• 18:15
  Speaker 1: I got information on the bottle.
• 18:18
  Speaker 1: These glasses are horrible.
• 18:20
  Speaker 1: While I'm reading it, I wish I could show a picture of you yawning.
• 18:27
  Speaker 2: I'm sorry, all right, I'm not commenting that you're boring.
• 18:35
  Speaker 1: Bomberger's Declarations.
• 18:36
  Speaker 1: Bourbon honors the legacy of the former distillery known as Bomberger's in the 1800s and later as Michterors in the 20th century.
• 18:48
  Speaker 1: Please join us in toasting and celebrating american whiskey history the pfg precision, fine grain.
• 18:58
  Speaker 1: This bourbon is finished in a custom proprietary barrel resulting from a thoughtful collaboration between Michter's master of masteration, which would be Andrea, and the skilled coopers selected for this project.
• 19:17
  Speaker 1: Bomberger's PFG owes much of its flawless character to the exacting specifications established for the barrel it is finished in.
• 19:30
  Speaker 1: They are constructed of fine-grained oak which has been seasoned outdoors for a minimum of 40 months.
• 19:38
  Speaker 1: These barrels are toasted at a defined temperature range for a precise period of time range for a precise period of time, before they are charred to our specifications upon full maturation.
• 19:54
  Speaker 1: The result is an elegant, rich and complex bourbon.
• 19:59
  Speaker 1: So it is 100.2.
• 20:02
  Speaker 1: Proof.
• 20:02
  Speaker 1: It is the 2025 release.
• 20:07
  Speaker 1: I'm not.
• 20:10
  Speaker 1: That batch is not good.
• 20:12
  Speaker 1: Let's see if I can get it under batch 25A ROBS.
• 20:25
  Speaker 1: 25a ROBS so it would be 25A probably is what you'd call it, right.
• 20:34
  Speaker 2: Yeah.
• 20:35
  Speaker 1: So there you go.
• 20:36
  Speaker 1: There's what's on it 2025.
• 20:38
  Speaker 2: A 2025 A badge.
• 20:44
  Speaker 1: Yep, and then I've got some stuff on it right here, yep.
• 20:49
  Speaker 2: And then I've got some stuff on it right here that maybe leads me to believe that there might be another batch coming out this year Possibly.
• 20:58
  Speaker 2: Oh my God, we can always hope right.
• 21:00
  Speaker 1: That smells so delicious, I'm telling you oh my God, all right, so I've got All right, so I've got Burnt brown sugar caramel, maybe even some apples.
• 21:14
  Speaker 1: Okay, so Gotta know there's brown sugar.
• 21:25
  Speaker 1: Dark fruit accompanied by nuts and maple.
• 21:26
  Speaker 1: I'll give you the nuts and maple, but it's more brown sugar.
• 21:28
  Speaker 1: Dark fruit accompanied by nuts and maple.
• 21:29
  Speaker 1: I'll give you the nuts and maple, but it's more brown sugar too.
• 21:33
  Speaker 1: That's what I was, the dark to me it was like a burnt brown sugar it's like this rich cherry, like a dark cherry flavor, not a red cherry, but a dark cherry, but there's a specific dark cherry candy.
• 21:48
  Speaker 1: There's a specific dark cherry candy that I'm here or like a tart granny apple.
• 21:56
  Speaker 1: No, it's a sweet.
• 21:57
  Speaker 1: It's a sweet, it's that rich, sweet dark cherries.
• 22:01
  Speaker 1: There was a candy that has that dark cherry, not not.
• 22:04
  Speaker 1: You know what I mean, that flavor, not the, not the flavor of a cherry, a dark cherry, but that it's like more of a.
• 22:12
  Speaker 2: Yeah, that sweet candy.
• 22:13
  Speaker 1: Yeah, it's a candy, but then it's got that rich.
• 22:16
  Speaker 1: What would you say fall fruit flavor?
• 22:21
  Speaker 1: You know that rich, you know yeah, yeah, oh, my God, it smells so good.
• 22:27
  Speaker 1: To me it was like a dark.
• 22:30
  Speaker 2: You know what they were talking about the dark fruit.
• 22:32
  Speaker 2: Dark fruits usually are tarter to me, have a tart flavor, so I see where you're getting like a dark cherry, a dark cherry tart flavor, right or aroma.
• 22:49
  Speaker 1: Right, right.
• 22:49
  Speaker 1: And then there's this one.
• 22:57
  Speaker 1: All right.
• 22:57
  Speaker 1: So amongst the whiskeycom has a nice one right up on it.
• 22:58
  Speaker 1: Hot on the scene is the 2025 bomb burgers, this year adorned with a new name and a new finishing technique.
• 23:06
  Speaker 1: Bomb Burgers traditionally has featured shinko, pin oak and long open air season durations.
• 23:14
  Speaker 1: This year it features a precision fine grain, or PGF for short.
• 23:19
  Speaker 1: And you know it's funny because I'm surprised that that's what that is a name they came up with PGF precision.
• 23:30
  Speaker 2: PFG precision fine grain.
• 23:31
  Speaker 1: But I'm surprised that you know, after dealing with Greg Schneider for all those years, that he didn't come up with PFG right.
• 23:40
  Speaker 1: But PFG, that's pretty good For short barrel.
• 23:45
  Speaker 1: Finish, greg, I don't want to say anything.
• 23:48
  Speaker 2: Greg came up with it.
• 23:49
  Speaker 2: He just might not have nevied at that.
• 23:54
  Speaker 2: That's what I.
• 23:55
  Speaker 2: He talks about it all the time.
• 23:58
  Speaker 1: Yeah that's.
• 24:00
  Speaker 2: That's what he was searching for.
• 24:03
  Speaker 1: What were the chemicals?
• 24:04
  Speaker 1: The talique, oh my God.
• 24:08
  Speaker 1: He talks about all the wood wood.
• 24:11
  Speaker 1: You know the chemical of the wood there were.
• 24:14
  Speaker 1: There's a certain.
• 24:15
  Speaker 1: They call it what it is.
• 24:16
  Speaker 1: You don't remember either, do you?
• 24:21
  Speaker 2: uh, not right off.
• 24:21
  Speaker 2: Hand starts with.
• 24:22
  Speaker 2: I know there's a lot of different wood sugars.
• 24:24
  Speaker 2: Tell it.
• 24:25
  Speaker 1: Telosis telosis, something, something like that.
• 24:29
  Speaker 1: Okay, anyways, barrel finish in French.
• 24:33
  Speaker 1: Hey, wait, maybe I'll check the comments, maybe, yeah, check to see if Greg's watching.
• 24:39
  Speaker 1: Well, greg's not watching, but Walker's out there.
• 24:42
  Speaker 1: I know, telosis, it's called Telosis.
• 24:46
  Speaker 1: That's the Telosis.
• 24:47
  Speaker 1: Yeah, and then anyways.
• 24:49
  Speaker 2: And that's what this fine grains.
• 24:51
  Speaker 2: When it's tight like that, they they filter it out right?
• 24:57
  Speaker 1: I think so, and it's part of why they use oak and everything and all the different stuff.
• 25:02
  Speaker 1: Um, so, anyways, what's the other one?
• 25:05
  Speaker 1: Oh, chuck some molasses and chocolate, okay, so that's.
• 25:09
  Speaker 1: He's doing that, all right.
• 25:10
  Speaker 1: So barrel finish in french oak.
• 25:13
  Speaker 1: That has been open air season even longer.
• 25:16
  Speaker 1: In a time when new labels are bountiful, mitchell's has pulled off the true differentiation, differentiation, differentiation.
• 25:25
  Speaker 1: The sharp red label is a nice change from the traditional packaging of old.
• 25:34
  Speaker 1: It's unclear if this is a complete phase shift towards the new technique or if we will see a return to the form with 108 proof Shikapin oak finishing in 2026.
• 25:46
  Speaker 1: Mixers explains their process on the website.
• 25:49
  Speaker 1: I've done that before.
• 25:52
  Speaker 1: I read that.
• 25:53
  Speaker 1: And then, all right, so straight.
• 25:55
  Speaker 1: Bourbon whiskey 100.2 at no age statement.
• 25:59
  Speaker 1: You were right with that.
• 25:59
  Speaker 1: 25a 0085 was in february.
• 26:04
  Speaker 1: Let's see, I'm gonna try and read this again.
• 26:07
  Speaker 1: I got the white up there.
• 26:09
  Speaker 1: Can I get that?
• 26:21
  Speaker 2: Let's see.
• 26:22
  Speaker 2: I need light.
• 26:24
  Speaker 2: You don't like the fine print, do you?
• 26:26
  Speaker 2: It's on it's.
• 26:28
  Speaker 2: This is Got the magnifying glass.
• 26:34
  Speaker 1: I mean, for God's sakes, it finished with an 8.5.
• 26:37
  Speaker 1: So it is 20, a.
• 26:43
  Speaker 1: I have no idea.
• 26:44
  Speaker 1: Oh my God.
• 26:45
  Speaker 1: All right, so how about this?
• 26:49
  Speaker 2: Breakout.
• 26:49
  Speaker 2: Got the barrel, let's bash that Break out.
• 26:51
  Speaker 2: We got the barrel, let's bash that.
• 26:53
  Speaker 2: Barrel brought on breakdown.
• 26:54
  Speaker 1: Hold on, hold on, let's see if I can get this.
• 26:57
  Speaker 1: I bet you I can.
• 27:01
  Speaker 1: Why is that?
• 27:02
  Speaker 1: All right, here we go, I will get it.
• 27:05
  Speaker 1: I am going to get it.
• 27:20
  Speaker 1: It is 25A0085.
• 27:23
  Speaker 1: 25a0085.
• 27:24
  Speaker 1: So that's interesting.
• 27:26
  Speaker 1: His batch was released in February and it was 25A0085.
• 27:32
  Speaker 1: All right, so there you go.
• 27:33
  Speaker 1: Right, yeah, so it was worth it, wasn't it?
• 27:39
  Speaker 1: Absolutely, absolutely.
• 27:44
  Speaker 2: I want to give it my bare-bottom breakdown score from memory.
• 27:53
  Speaker 1: All right.
• 27:53
  Speaker 1: So you want to do the barrel barrel, you want to do the score.
• 27:59
  Speaker 2: Yeah, I've got nothing to write it down on All my writing materials and everything is downstairs locked up in the van.
• 28:11
  Speaker 2: Okay, so I mean, we'll try to keep up with it together.
• 28:17
  Speaker 2: I was just going to say that I was going to rate it just from my memory of when I got to taste it here about three weeks ago.
• 28:28
  Speaker 1: Okay, three weeks ago, okay.
• 28:29
  Speaker 1: So this is the old louisville company whiskey company barrel bottle breakdown.
• 28:36
  Speaker 1: Make sure you check out amin at the old louisville whiskey company anytime you're in the louisville yep, anytime you're in the louisville area.
• 28:46
  Speaker 1: He has a spectacular distillery experience and I believe his still is set up and gonna go too.
• 28:54
  Speaker 1: So but uh, if you want to thief from barrels that you would never think you could thief from, um, that is a place to go.
• 29:02
  Speaker 2: He never releases or opens up anything less than seven year old barrels and just and just for for this.
• 29:10
  Speaker 1: Uh, he's going to be part of our scotchy bourbon boys uh bus tour for 20 annual 2025.
• 29:23
  Speaker 2: Yeah, yeah, for sure.
• 29:25
  Speaker 2: All right, we'll be stopping by there and, uh, definitely have a good time with him.
• 29:31
  Speaker 2: You're going to taste some awesome barrels, I guarantee you.
• 29:35
  Speaker 2: He's going to have a no-holds bar kind of set up the day that we get there.
• 29:42
  Speaker 1: For sure, that means a real good friend of ours.
• 29:44
  Speaker 2: So, like I say, he always takes care of us and we like to take care of him and make sure that everybody, if you get a chance you get down to Louisville.
• 29:53
  Speaker 2: He's just four or five miles just outside of right downtown Louisville, right off the Kentucky Whiskey Road.
• 30:01
  Speaker 2: So go check him out.
• 30:03
  Speaker 2: I mean you'll be able to taste some great whiskey and you'll have a good time.
• 30:08
  Speaker 2: I mean he's just a real good guy, just fantastic personality, fun jokes and you know, can't go wrong.
• 30:18
  Speaker 2: Old Louisville Whiskey Company.
• 30:21
  Speaker 1: All right, this is the barrel bottle breakdown.
• 30:23
  Speaker 1: The barrel bottle breakdown scale is based off of four categories nose or aroma, your body, your taste and your finish.
• 30:32
  Speaker 1: Uh, you can get four knocks.
• 30:35
  Speaker 1: Oh my god, that knocked over all the.
• 30:39
  Speaker 1: You probably heard all.
• 30:41
  Speaker 2: you probably heard all I heard everything you heard, you heard, I heard the knock and knock, and then everything clank and clank and then all the collapsing.
• 30:52
  Speaker 1: Yeah, let's see if I can get that back up there.
• 30:55
  Speaker 1: I do Like the domino effect.
• 30:57
  Speaker 1: Maybe that's what I should do.
• 30:58
  Speaker 1: Just instead of knocks we should have microphone throws.
• 31:02
  Speaker 1: Anyways, it's based off of four knocks per category, in the nose and the body category and in the tasting and finish you can give up to five knocks and if you think one's exceptional, you can give it a 19 out of 18.
• 31:19
  Speaker 2: The taste and finish you can give up to five knocks.
• 31:20
  Speaker 2: What Taste and finish?
• 31:23
  Speaker 2: Yeah, the taste and the finish.
• 31:25
  Speaker 1: You can give up to five knocks and you can give a but up up on one category if you think it's exceptional.
• 31:31
  Speaker 1: And we had the last, the last podcast.
• 31:35
  Speaker 1: We had a 19 out of 18 score.
• 31:38
  Speaker 1: Uh, I know you didn't know that super nash, but uh, no, I didn't.
• 31:42
  Speaker 1: But this opened for a little bit of time.
• 31:47
  Speaker 1: This is Russell's 15, and it's one of our.
• 31:50
  Speaker 1: Wow, that's what you did.
• 31:51
  Speaker 1: It got a 19 of 18.
• 31:54
  Speaker 1: Oh, I hate that.
• 31:55
  Speaker 1: I missed that, so I wanted to give it almost a 20 out of 18.
• 32:03
  Speaker 1: I was all by myself and I'm like I could break the rules because it's my rating system.
• 32:08
  Speaker 1: So I was like I'm like no, I'll, because it's my rating system.
• 32:09
  Speaker 1: So I was like I'm like, no, I'll stick to the rules.
• 32:11
  Speaker 1: All right, anyways.
• 32:12
  Speaker 1: So spectacular.
• 32:16
  Speaker 1: Do I have it too full?
• 32:17
  Speaker 1: No, I do not.
• 32:18
  Speaker 1: So one of the great things about the scotchie bourbon boys, glenn karens last night we were doing this, I got everybody at the tasting to show them that you can roll it.
• 32:27
  Speaker 1: Whoa, it almost fell right off.
• 32:39
  Speaker 2: Your bar top is unlevel.
• 32:40
  Speaker 1: Well, it got that going on the back end, didn't it?
• 32:42
  Speaker 1: Sticking nicely to, it, hasn't?
• 32:46
  Speaker 1: And now, all of a sudden, they start to appear Nicely too, it hasn't?
• 32:50
  Speaker 1: And now all?
• 32:50
  Speaker 2: of a sudden they start to appear.
• 32:51
  Speaker 2: I just want to start off by look how dark that bourbon is.
• 32:55
  Speaker 2: I mean that is some really dark bourbon.
• 32:58
  Speaker 2: Yeah, I mean, honestly, it's got a really nice dark amber color to it, Rich color yeah, that is as far as color goes.
• 33:09
  Speaker 1: It's what you want your whiskey to be.
• 33:10
  Speaker 1: It tells you that it's been aged a decent amount.
• 33:13
  Speaker 1: But, like I said, the thing about that's what I was saying.
• 33:17
  Speaker 2: At least six years is in my opinion when I tasted it.
• 33:23
  Speaker 1: But Michter's is so.
• 33:24
  Speaker 1: They just put out good whiskey and bourbons, I mean, as long as it tastes good.
• 33:31
  Speaker 1: You don't get the transparency of some places where you get 50,000 things.
• 33:38
  Speaker 1: That's not what Michter's is about.
• 33:39
  Speaker 1: Who cares when it tastes?
• 33:42
  Speaker 1: As good as what it does who cares, especially when Michter's puts out the stuff that they put out.
• 33:48
  Speaker 1: There's no doubt about it, they're consistent, they're consistently puts out the stuff that they put out.
• 33:51
  Speaker 1: There's no doubt about it, they're consistent.
• 33:51
  Speaker 2: They're consistently putting out good stuff.
• 33:55
  Speaker 1: And actually I really think, when you think about it, it's kind of what would you say, nice that it's not complicated.
• 34:10
  Speaker 2: I mean, there's so many different things to know, Don't fuss about the age of it or anything like that, or the mash bill or anything like that, because it's good and it tastes good and it's great all around.
• 34:28
  Speaker 2: You know, you don't need to say anymore, but I am ready to rate that stuff.
• 34:38
  Speaker 2: I got to taste it about three weeks ago, when I was happened to stop in to a friend of mine, one of the many friends of mine that own liquor stores, and they had some, so he was able to share a little pour with me, and so I took full effect of it all.
• 34:59
  Speaker 2: And that's why I want to go first on the nose and actually, since I'm having to do this from memory, I would actually like to go first on each category, if you don't mind, and then that way, since you're tasting it that way, you know, and then, like I say, I can do it from memory and tell you, and then we'll see if you match up to what I got from it.
• 35:25
  Speaker 1: Sound good.
• 35:25
  Speaker 1: Yeah, go ahead what's on the nose, and then I'll go.
• 35:28
  Speaker 1: What I think's on the nose.
• 35:30
  Speaker 2: I thought the aroma off of this.
• 35:31
  Speaker 2: It was fantastic Getting burnt brown sugar, caramels, vanillas, and then there's dark fruit from it and all that.
• 35:44
  Speaker 2: And I thought it had such a fantastic nose that I'm going to have to give it a four.
• 35:49
  Speaker 2: All right One.
• 35:53
  Speaker 2: It had a lot going on.
• 35:55
  Speaker 1: Two, three, Four, all right.
• 36:02
  Speaker 1: So amongst the whiskey this is so I initially said I get the brown sugar, I get the dark fruits but a dark cherry and there's very little ethanol.
• 36:16
  Speaker 1: There's 100.2.
• 36:17
  Speaker 1: So it's got this like a dusty, a little bit of a dusty to the nose and that's what I think I really was.
• 36:29
  Speaker 1: Musty, yeah, to the nose, and that's what I think I I really was.
• 36:33
  Speaker 1: But so now amongst the whiskey, on first with, I find mocha latte aromas most prominent, a clear hallmark of the french oak influence.
• 36:38
  Speaker 1: Inhaling deeper, there's a light musty wood character that follows with a kiss of tannic, syrah wine underlying syrah wine, underlying that is a level base of butterscotch, earthy clay and vanilla extract.
• 36:54
  Speaker 1: On long drawn out, exploratory breaths, I find brown sugar, leather and a touch of tobacco.
• 37:00
  Speaker 1: Overall it leans on the darker end of the aroma spectrum, harboring a neat niche of savory, sweet and managed to call flan.
• 37:11
  Speaker 1: To my mind it's quite different from what most traditional bourbon drinkers might expect, given the unique Cooperage decisions that were made.
• 37:21
  Speaker 1: But I think this differentiation is a strong positive for me personally.
• 37:27
  Speaker 1: After a long rest, rich puffs of graham cracker, dust and dried dates are attention-grabbing the best way, returning my nose to the glass, after a few sips, reveals perfectly creamy tiramisu.
• 37:41
  Speaker 1: And I'm going to tell you right there, I did not have that, but that's what it was reminding, there's a tiramisu to it.
• 37:48
  Speaker 1: Have that, but that's what it was reminding, there's a tiramisu to it.
• 37:53
  Speaker 1: I, I, actually, I would say that, that the little bit of chocolate, and then with the cinnamon and the, which there is definitely tiramisu to it yeah, yeah I.
• 38:01
  Speaker 1: I get that too, so I'm gonna.
• 38:02
  Speaker 1: So I love this nose.
• 38:04
  Speaker 1: I think it's spectacular.
• 38:05
  Speaker 1: If it was a category of five, I give it a five.
• 38:08
  Speaker 1: It's a category of four.
• 38:10
  Speaker 1: I think that this nose with this bourbon could even up it to a.
• 38:14
  Speaker 1: It should be part of it.
• 38:16
  Speaker 1: You know what I mean.
• 38:16
  Speaker 1: It's so important to this, but at the same time, we'll go by the rules.
• 38:20
  Speaker 1: I don't for it to be a, but up up.
• 38:25
  Speaker 1: I need to want to just just sit there and sniff it for hours, and it smells good, but it doesn't hit your.
• 38:33
  Speaker 1: Sometimes it just hits your factory, you know.
• 38:37
  Speaker 1: So that you don't want to stop sniffing it.
• 38:40
  Speaker 1: Now, this one it's very good, but there's aspects of it that I don't have to sniff it, so I'm going to give it a four.
• 38:47
  Speaker 1: Also One, two.
• 38:48
  Speaker 1: Now we're have to snip it, so I'm going to give it a four also One, two.
• 38:52
  Speaker 2: Now we're going to talk about Four.
• 38:53
  Speaker 2: Now we're going to talk about the body, and to me this had a great body.
• 39:02
  Speaker 2: It had a thickness in the glass, real sugary and thick, and it sort of hit the top of my mouth, but I sort of lost it in the back of my mouth.
• 39:18
  Speaker 2: It sort of dissipated quickly for me.
• 39:23
  Speaker 1: It's peppery back there.
• 39:24
  Speaker 1: There's a little bit of pepper where you're talking.
• 39:28
  Speaker 2: I was thinking more like cinnamon that.
• 39:31
  Speaker 2: I remember it was more like a cinnamon to me.
• 39:34
  Speaker 1: Maybe it might be pepper, peppery peppery, it's like a balance between the two yeah, so I actually have.
• 39:44
  Speaker 2: You know it's a really good body for a bourbon.
• 39:48
  Speaker 2: You know that's 100.2 proof.
• 39:50
  Speaker 1: Yeah.
• 39:51
  Speaker 2: And that I remember, and so I want to give it a four.
• 39:55
  Speaker 2: It's one of the better bodies that you know that I've had lately, and we've had quite a few here in the last few months Two, three, four.
• 40:09
  Speaker 1: I don't know if you heard those, yes.
• 40:12
  Speaker 2: I heard you counting Yep, that's all, I didn't hear them knock.
• 40:15
  Speaker 2: We'll take your word for it.
• 40:23
  Speaker 1: When I do the Kentucky Chew, I pick up a ton of chocolate, but it's delicious.
• 40:28
  Speaker 1: You chew, I pick up a ton of chocolate, but it's delicious, I think if you're, it does hit your cheeks.
• 40:40
  Speaker 1: It's barely a four, but I'll give it a four also.
• 40:44
  Speaker 1: One, two, three, four.
• 40:52
  Speaker 1: How many did you hear that?
• 40:54
  Speaker 1: One or two, I didn't hear any of those.
• 40:57
  Speaker 2: that's just.
• 40:58
  Speaker 2: I just heard you counting.
• 40:59
  Speaker 2: That's just.
• 41:01
  Speaker 2: I heard the first one, the first one, and then after that, then I heard your count.
• 41:04
  Speaker 2: Okay, all right, now we're getting down to the taste, and this is where I actually thought the taste of this was exceptional.
• 41:15
  Speaker 2: God, it had so many different flavors, and now that you mentioned that tiramisu and the flan, I can almost think of those coming back in my mouth right now.
• 41:31
  Speaker 2: The little bit of cinnamon and that burnt brown sugar or that char in the brown sugar, a little bit of vanilla, which would be from like the flan or the tiramisu, like the pudding taste was hitting it, and then either that dark fruit, whether it was the cherry, or almost like a tart, a real tart apple that I remember, yep, so I'm going to.
• 42:02
  Speaker 2: And then, as it passed through, I was getting that cinnamon, maybe black pepper on the back end, but also still some of the other flavors were still lingering there for a good while.
• 42:22
  Speaker 2: So I'm going to have to give the taste a five.
• 42:34
  Speaker 1: You're going to give the taste of five.
• 42:35
  Speaker 1: You're gonna give the taste of five.
• 42:37
  Speaker 1: All right, one, two, three, four, five.
• 42:47
  Speaker 1: Did we fool the microphone that time?
• 42:51
  Speaker 2: She did.
• 42:52
  Speaker 1: So you could hear the five yeah, all right.
• 42:57
  Speaker 1: I guess I got to figure that out.
• 43:01
  Speaker 1: I'm figuring it out, I am, you are All right, so let's go.
• 43:06
  Speaker 1: Uh-oh.
• 43:08
  Speaker 2: One of these days we're going to have one special microphone just committed and taped to the bung hammer.
• 43:17
  Speaker 1: All right.
• 43:17
  Speaker 1: What happened here?
• 43:19
  Speaker 2: I don't know.
• 43:21
  Speaker 1: I think I just got a real quick see if still on YouTube.
• 43:27
  Speaker 1: Well, I should be on YouTube, but sometimes you get a message nope, we're on YouTube, we're live.
• 43:32
  Speaker 1: I just must have paused.
• 43:33
  Speaker 1: I try and we're live.
• 43:36
  Speaker 1: I just must pause.
• 43:37
  Speaker 1: I try and we're live.
• 43:38
  Speaker 1: We're live, all right.
• 43:39
  Speaker 1: So the complexity of this is insane.
• 43:42
  Speaker 1: So that's what I'll say I, I.
• 43:45
  Speaker 1: This is the strongest part of this whiskey, um there, of this bourbon.
• 43:49
  Speaker 1: It's fantastic, it's um.
• 43:52
  Speaker 1: If someone asked, is it worth it, oh yeah, it's 100 worth.
• 43:56
  Speaker 1: This experience is moving.
• 44:00
  Speaker 1: How good this is.
• 44:03
  Speaker 1: I don't think you would want to smoke a cigar with this, because I think the cigar, a lot of times on cigar, blends.
• 44:12
  Speaker 1: You want that?
• 44:13
  Speaker 1: Take away from it.
• 44:14
  Speaker 2: Yes, it would take, it would definitely take your, you'd lose all the flavor from your bourbon and whiskey instead of it bringing out sweet of the cigar and you, your palate, would just be in just a turmoil trying to.
• 44:33
  Speaker 2: You know, you call it the sensors or whatever.
• 44:38
  Speaker 2: Wow, it just put them in such a turmoil that yeah, it would take away from you.
• 44:45
  Speaker 1: On that last one, this is not a cigar pairing bourbon for sure.
• 44:51
  Speaker 2: On that last, not if you want to taste all the flavors.
• 44:54
  Speaker 1: On that last taste, I picked up a vanilla cream custard flavor.
• 45:01
  Speaker 2: Yeah, that's like the tiramisu and the flan.
• 45:05
  Speaker 1: That's what flan is?
• 45:07
  Speaker 2: It's nothing but this little baked vanilla pudding.
• 45:14
  Speaker 1: Well, that's what.
• 45:15
  Speaker 1: That vanilla custard just came out on that one, like at the right, near three quarters of the way back to the back, and it was there for a little bit but then it went a little bit and that's the thing.
• 45:29
  Speaker 1: I think that's the we'll just get.
• 45:31
  Speaker 1: But I am going to actually give this taste a five and one, two, two, three, three, four, five and a bit of a.
• 45:56
  Speaker 1: So I give this a six out of five because that when that okay, I was going to give it a five, but when that custard thing hit it was spectacular.
• 46:08
  Speaker 1: The nose has tiramisu, the flavor of vanilla custard.
• 46:14
  Speaker 1: I would suggest my wife she's allergic to vanilla custard she should drink this because she's not allergic to it, and then she can have vanilla custard.
• 46:21
  Speaker 1: So I give it a butt up, up and a five, All right.
• 46:26
  Speaker 2: So you're at 14 and I'm at 13.
• 46:30
  Speaker 1: Right now You're at 13 of 13 and I'm 14 of 13.
• 46:37
  Speaker 2: All right, and now we get down to the finish.
• 46:39
  Speaker 2: This was, to me, probably the lacking part of the whole bourbon was the finish.
• 46:57
  Speaker 2: It seemed like to me the flavors hit up front, they hit the sides of the mouth and all, but once it started getting to the back and all that I couldn't taste them quite as long as what I'd like them to be and that hug just wasn't quite there for me, Like I would be expecting it from a bourbon that tasted this good.
• 47:23
  Speaker 2: So I actually have to give this finish on this, with it lacking.
• 47:32
  Speaker 2: From what I remember, and, like I said, I only had probably about a two-ounce fork, a true two-ounce fork because I knew if my wife was watching she would say, oh yeah, two ounces, but no, I only had like two ounces and, like I say, I sipped and savored every bit of it and I was talking with the gentleman that provided it with me.
• 47:56
  Speaker 2: We were talking about it the whole way through.
• 47:59
  Speaker 2: So to me this was the part that was lacking on it, so I would have to give it a three One.
• 48:05
  Speaker 1: Two, Three.
• 48:08
  Speaker 1: You know I heard the third one, but I didn't hear the first and second one, two, three.
• 48:17
  Speaker 2: You know I heard the third one, but I didn't hear the first and second one.
• 48:20
  Speaker 2: At least you're hearing what it should sound like right, and I heard like three out of your five on the other one.
• 48:29
  Speaker 2: So it's weird how it comes through sometimes Three out of six, three out of six.
• 48:37
  Speaker 1: Did you hear the butt up, up.
• 48:39
  Speaker 2: Butt up up.
• 48:40
  Speaker 2: I heard that, See.
• 48:43
  Speaker 2: I heard that right before you.
• 48:44
  Speaker 2: It sounded right before you said it.
• 48:47
  Speaker 1: All right, all right, I agree with you.
• 48:50
  Speaker 1: All right.
• 49:07
  Speaker 1: Here comes the finish, all right.
• 49:09
  Speaker 1: So the thing about the finish is there, it's, it's really oaky, or you could say a leathery finish, which isn't always my favorite.
• 49:17
  Speaker 1: There's a little bit of vanilla that pops in there, but then it just stays leather, and for me that's not my favorite.
• 49:26
  Speaker 1: It's not my least favorite, but I always like you know marshmallows or you, you know something like that in there.
• 49:37
  Speaker 1: So I have to concur with you.
• 49:39
  Speaker 1: It's not a two, but it's probably a three.
• 49:42
  Speaker 1: So I will give it three.
• 49:47
  Speaker 2: One, two three Right, so you gave it a 17.
• 49:55
  Speaker 2: I gave it a 17, I gave it a 16.
• 50:03
  Speaker 1: So we're like 16 and a half my total.
• 50:04
  Speaker 1: You get 17, 16, 16 and a half total.
• 50:07
  Speaker 1: So that's what you, when you get your uh, your book, you write down 16 and a half.
• 50:14
  Speaker 2: That's's pretty good I have to go back and watch this.
• 50:19
  Speaker 1: It's not like it won't be, I'm going to watch.
• 50:22
  Speaker 2: Tuesday nights on the way home tomorrow.
• 50:24
  Speaker 2: Because I know my way home and I don't have to watch Waze and listen to Rock.
• 50:38
  Speaker 1: Oh my God, it's like some of the comments on YouTube, just like the people are very, very immature, put it that way, it's like has nothing to do with whatever, so it doesn't matter.
• 50:49
  Speaker 1: So there you go.
• 50:50
  Speaker 1: It doesn't matter, it's all good Old Louisville.
• 50:55
  Speaker 2: So the it's all.
• 50:55
  Speaker 2: It's all good old louisville.
• 50:56
  Speaker 2: Any, any comment is a good comment, whether it's good, bad or, you know, out of this world comment.
• 51:01
  Speaker 2: Yeah.
• 51:02
  Speaker 2: So keep them coming, exactly like all the comments, because, like I say, watching, all right, yeah, all right.
• 51:09
  Speaker 1: so, um, we'll finish up.
• 51:11
  Speaker 1: That finishes up the old Louisville Whiskey Company barrel bottle breakdown 16 and a half of Bombergers PFG fantastic bourbon.
• 51:25
  Speaker 1: So that's a pretty good score.
• 51:27
  Speaker 1: I don't know what more you can do.
• 51:30
  Speaker 1: I mean, the bottle is fantastic, it's one that I'll covet.
• 51:36
  Speaker 1: And if anybody asks I mean, if someone was asking me if $149 is worth the price, this is definitely worth the experience.
• 51:43
  Speaker 1: It's that good.
• 51:44
  Speaker 1: So there you go.
• 51:46
  Speaker 2: Yeah.
• 51:50
  Speaker 1: What do I want to drink when I come up?
• 51:52
  Speaker 1: What do you want to drink when you come up?
• 51:55
  Speaker 1: I know exactly exactly, it's not old taylor well, that, and I want to drink that.
• 52:05
  Speaker 1: Bomb burgers too you can drink that bomb burgers.
• 52:08
  Speaker 1: Yes, we're getting there, but I know that, hey, I'll tell you what I think.
• 52:14
  Speaker 2: you've accumulated quite a few things that I want to drink when I come up.
• 52:19
  Speaker 1: I have, have I not?
• 52:21
  Speaker 1: Yes, you have.
• 52:22
  Speaker 2: You've been on a roll, my brother, that's for sure.
• 52:26
  Speaker 1: Yeah, it's just like I never thought I'd be on this roll, but here we are, so I'll throw.
• 52:33
  Speaker 2: Hey, I'll drink to that.
• 52:42
  Speaker 1: Yeah, I'll drink to that.
• 52:44
  Speaker 2: Yeah, I'll drink to cheers.
• 52:45
  Speaker 2: That's a beautiful.
• 52:45
  Speaker 2: You got a nice glass there.
• 52:46
  Speaker 2: Yeah, this is my uh to-go glass, so I stopped breaking uh glen karen glass on the road my wife got me this for christmas, like about uh, three years ago, because every time I go on the road, those first two or three years was like, well, uh, I'm gonna take a bottle, I'm gonna take a gling cairn.
• 53:07
  Speaker 2: Well, the gling cairn would never make it back.
• 53:09
  Speaker 2: The bottle would.
• 53:10
  Speaker 2: But uh, the gling cairn never would.
• 53:13
  Speaker 2: And uh's like what's all this glass in your suitcase, in your dirty closet?
• 53:18
  Speaker 2: And I was like, well, no,