Latest / The Scotchy Bourbon Boys / Knocking on Heavens Door Again with Heavens Door Whiskey,Bourbon & Rye: Bob Dylan's Brand

Transcript

Knocking on Heavens Door Again with Heavens Door Whiskey,Bourbon & Rye: Bob Dylan's Brand · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:37
  Speaker 2: We're drinking bourbon, sipping on some scotch.
• 1:52
  Speaker 2: We give it a while, we're sure fun to watch.
• 1:56
  Speaker 2: We love what we do.
• 1:58
  Speaker 2: We're drinking every brew and we talk some shit, but we tell the truth.
• 2:06
  Speaker 2: Yeah, Woo yeah.
• 2:29
  Speaker 4: And we are back with another live episode of the Scotchy Bourbon Boys.
• 2:37
  Speaker 5: And we got Tiny in the house, in his studio.
• 2:41
  Speaker 4: We got a special live guest in my studio tonight.
• 2:45
  Speaker 4: We've got Randy Ford.
• 2:48
  Speaker 5: Super Nash here.
• 2:49
  Speaker 5: Super Nash, can you guys even hear the music when I play it Just barely A little bit?
• 2:55
  Speaker 5: I was just wondering on that.
• 3:00
  Speaker 4: It doesn't always all of it come through, but I can barely hear it just barely.
• 3:05
  Speaker 5: Maybe it's because of this, uh microphone.
• 3:08
  Speaker 5: Uh, it was rolled up in your shirt, yeah actually it was tucked in between my, my left text testicle that would explain it.
• 3:20
  Speaker 5: Yeah, explains it completely nobody wants to hear that and they weren't, they were just.
• 3:26
  Speaker 5: Well, actually, that's all they were hearing.
• 3:29
  Speaker 5: Anyways, all right, everybody, welcome.
• 3:33
  Speaker 5: Look at it.
• 3:34
  Speaker 5: Just, I don't know what's with this.
• 3:36
  Speaker 5: All right, how about like that on the pocket?
• 3:39
  Speaker 5: Nope, that is the girly mic.
• 3:42
  Speaker 5: It just keeps.
• 3:43
  Speaker 5: It's like a limp mic.
• 3:44
  Speaker 5: It just like folds the pocket right over.
• 3:49
  Speaker 5: Nope, that's not working either.
• 3:51
  Speaker 5: How about right there?
• 3:54
  Speaker 5: That's a little better, I guess.
• 3:57
  Speaker 5: All right, anybody, everybody, welcome to the scotchy bourbon boys.
• 4:00
  Speaker 5: Uh, as you've already heard, we've've got Randy Ford in the house.
• 4:04
  Speaker 5: Normally he's in the little side corner chat box with us, but we've had him.
• 4:10
  Speaker 5: He's been all over the place.
• 4:12
  Speaker 5: I mean, randy has a lot of dedication to bourbon but also loves obviously you love to travel, come up and go and do different things.
• 4:22
  Speaker 5: So good to have you in tonight, randy.
• 4:25
  Speaker 4: Sure is especially traveling through what you've had to travel through today snowstorm and now a little bit of ice and just a slight flurry that we got here in Anderson.
• 4:37
  Speaker 3: If you've ever ridden behind a combine for two hours, you know how I felt.
• 4:43
  Speaker 4: Yeah, that's exactly it.
• 4:46
  Speaker 5: That's like driving in.
• 4:47
  Speaker 4: Kentucky.
• 4:47
  Speaker 4: I'm in a situation coming back home today.
• 4:50
  Speaker 5: That's like driving in Kentucky, right there, all right, welcome Super Nash.
• 4:56
  Speaker 5: Tonight's podcast.
• 4:59
  Speaker 5: I'm tiny.
• 5:00
  Speaker 5: We're wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 5:05
  Speaker 5: Scotchie Bourbon Boys t-shirts.
• 5:06
  Speaker 5: We got these glens here too.
• 5:09
  Speaker 5: If you need anything, contact me or just hit it up on the website and we'll gladly send them out to you.
• 5:15
  Speaker 5: Also, remember, we are on Facebook, instagram, youtube and X, and I'm hoping honestly that things change a little bit and we can get back on TikTok.
• 5:26
  Speaker 5: But it still has to change a little bit for me before I feel comfortable.
• 5:32
  Speaker 5: You know we dropped off that.
• 5:34
  Speaker 5: That was one of our largest platforms.
• 5:36
  Speaker 5: It was a decision.
• 5:37
  Speaker 5: It was a hard decision to make, but we made it and hopefully we can get back at it.
• 5:42
  Speaker 5: That might happen soon, we'll see.
• 5:46
  Speaker 5: And then we're also on all the major podcast formats like Apple iHeart and Spotify.
• 5:56
  Speaker 5: And remember, no matter, forget Deezer.
• 5:59
  Speaker 4: Oh yeah, that's the young people's podcast.
• 6:01
  Speaker 4: Yes, you got that the young people's podcast.
• 6:02
  Speaker 5: Yes, that's the gamers podcast and actually we have like six or seven people who listen while they game.
• 6:08
  Speaker 5: It's really kind of cool and it's a shout out to anybody who games and listens to a whiskey podcast, especially with us, because you're just hanging out with us and it's kind of cool and it's kind of cool.
• 6:20
  Speaker 5: So also know that, no matter how you watch us, listen to us, remember it's always good to like, listen, subscribe, comment and leave good feedback Very important and just make sure it just keeps getting bigger and bigger.
• 6:39
  Speaker 5: We appreciate everybody's support.
• 6:41
  Speaker 5: We do this because it's a hell of a lot of fun, but we want to do this because we get to meet you, we get to associate with you guys.
• 6:50
  Speaker 5: Also, make sure that while anytime we monitor the comments we got, you know I know tonight it's kind of like I don't know what's up with my eyes, but this is a big one and I've kind of got it set up so you guys are part of the YouTube and you can see it.
• 7:07
  Speaker 5: So I can't monitor the comments, but maybe, Nash, you monitor it.
• 7:12
  Speaker 5: I know that you got it right there.
• 7:13
  Speaker 5: Monitor it a little bit too, for me.
• 7:17
  Speaker 4: I'm monitoring Facebook.
• 7:19
  Speaker 5: Yeah, you monitor Facebook, I'll monitor YouTube, but Walker's monitoring YouTube too.
• 7:24
  Speaker 5: Walker takes care of it because and Walker says it's great that Randy made it safely.
• 7:30
  Speaker 5: That's super.
• 7:32
  Speaker 4: But you know, tonight's podcast, that's the only thing I don't see Walker's comments anymore because he's on YouTube.
• 7:39
  Speaker 5: Right and I 'll monitor.
• 7:40
  Speaker 5: I'll check the YouTube.
• 7:41
  Speaker 5: I can see that right there my eyes are like, yeah, it's too much on an angle right there.
• 7:49
  Speaker 5: It's like I do want to say something, that one of the one of my childhood what would you role?
• 7:56
  Speaker 5: Models?
• 7:57
  Speaker 5: A person that has been a part of my life since I can remember, which is Bob Euchre, who passed away, and I just want to pour a glass to him because he touched a lot of people's lives Between the Light Beer from Miller commercials.
• 8:16
  Speaker 5: He was even until last year doing home games for the Milwaukee Brewers.
• 8:20
  Speaker 5: He was the voice of the Milwaukee Brewers where I grew up.
• 8:23
  Speaker 5: I actually buy the MBL radio package every year so that if I can listen to him.
• 8:30
  Speaker 5: I did it with Vince Scully and Bob Euchre.
• 8:34
  Speaker 5: It's like as we get older, those are the sad things, that people who meant so much to you listening to the baseball games, and it's just during parts of your life where it just distracted you and you just remember.
• 8:50
  Speaker 5: And I got to meet him two times, one time on a set of a photo shoot for the Light Beer campaign, which was in Milwaukee, because that's where I did a lot of my artwork early on.
• 9:02
  Speaker 5: And then another time we had done a charity auction and got to meet him and have him sign a baseball, and in the booth and he was nothing but everything what you thought he would be.
• 9:14
  Speaker 5: So cheers to Bob Uecker, rip.
• 9:20
  Speaker 4: All right, so tonight's pod I just wanted I don't want to say something.
• 9:25
  Speaker 4: You know that I have really been excited about each.
• 9:30
  Speaker 4: You know, each week you post, you make a post about how many people join the group and I just want to say the numbers these past four or five weeks have just been way up there.
• 9:43
  Speaker 4: You know it used to be.
• 9:45
  Speaker 4: You know four or five people a week would be joining our group, but now I mean I have to scroll through the list and you know, to get them all in there and see everybody and welcome everybody to the group, and I mean 15, 20, 25 people a week now.
• 9:59
  Speaker 4: Uh, so our group is really growing in size and all Well, we got it.
• 10:04
  Speaker 4: Great whiskey, bourbon, enthusiastic people.
• 10:07
  Speaker 5: Well, we got to get to the whiskey part because right now YouTube's going crazy and we want them to hold on to that when we get a decent amount of people.
• 10:15
  Speaker 5: We don't want to just keep doing all the little bit.
• 10:18
  Speaker 5: We're through all that.
• 10:19
  Speaker 5: It's like let's just talk about Heaven's Door, heaven's Door, heaven's Door.
• 10:24
  Speaker 5: I don't know, randy, I don't know how many of the early podcasts that you've ever listened to, but the Heaven's Door podcast that I did with Young Nose, who was an original cast member with us, who helped start the podcast when we did this Heaven's Door podcast, made me realize I don't like rye whiskey.
• 10:49
  Speaker 4: It was an early podcast way down what 15, 30, somewhere right around in there.
• 10:58
  Speaker 5: Yeah, it was, I believe, either early second or late first season and I went to the store and Heaven's Door was fairly new and you know it's Bob Dylan's brand and he designs all the labels of the artwork.
• 11:20
  Speaker 5: On the labels it's wrought iron artwork.
• 11:25
  Speaker 5: That's what he does.
• 11:27
  Speaker 5: Right right, he does it, yeah, he makes wrought iron artwork and designs and welds, and cuts and, if I'm not mistaken, each label, although it's, you know, it's actually line work artwork, black and gold.
• 11:42
  Speaker 5: It's actually line work, artwork, black and gold.
• 11:43
  Speaker 5: I believe he actually makes these wrought iron labels for real.
• 11:48
  Speaker 5: I think he actually does the artwork that way, lays it out, and then they convert it to the labels, which is really kind of a cool concept.
• 12:04
  Speaker 4: Knowing that he's a musician, I want to say it started out with his two gates.
• 12:08
  Speaker 4: He designed this artwork like this.
• 12:11
  Speaker 4: He built and welded and put together his two front gates of his house and then that's where, once he did that, then most of all the other artwork and stuff that he did, which is the wrought iron metal work, became about because people liked it.
• 12:31
  Speaker 4: And that's when he does these labels.
• 12:33
  Speaker 4: He will cut and weld and make these artworks and then, like you said, put it into the label.
• 12:40
  Speaker 5: Well, and then also, we all know about his song Knocking on Heaven's Door, and it's famous, made famous by him and by the band, the other band that does it, guns N' Roses.
• 12:58
  Speaker 5: Right, axl Rose does Knocking on Heaven, I believe.
• 13:02
  Speaker 5: So Anyways, they produce, they produce a spectacular song.
• 13:07
  Speaker 5: I would play it, except then I would just get slapped all over the place for copyright infringement.
• 13:15
  Speaker 5: So we're not playing that tonight.
• 13:17
  Speaker 5: But the labels Would you sing it for us?
• 13:20
  Speaker 5: Would you sing us the lyrics?
• 13:22
  Speaker 5: No, yeah, you ain't getting them out of me.
• 13:29
  Speaker 5: Yeah, me neither.
• 13:30
  Speaker 5: It's not that, bob and.
• 13:33
  Speaker 5: Axl, don't you know?
• 13:34
  Speaker 5: Whatever.
• 13:34
  Speaker 5: But.
• 13:39
  Speaker 3: That song is really interesting.
• 13:41
  Speaker 3: I don't know if any of you guys watched the TV show the Blacklist.
• 13:45
  Speaker 3: It was on for several, several seasons.
• 13:48
  Speaker 3: I've heard of it.
• 13:49
  Speaker 5: I've seen it a couple times.
• 13:51
  Speaker 3: The very last episode the main character was about to die and he knew he was going to die and they started playing Heaven's door during that, during that episode, as he was about to die, and I went to the cabinet real quick and pulled out my bottle of straight bourbon heaven's door and cracked it open and drank that while they played that song.
• 14:19
  Speaker 5: Yeah, that's cool, I hear, you hear it, and it associates, and you know whether it's.
• 14:28
  Speaker 5: You know, bob Dylan's version is a little bit more.
• 14:33
  Speaker 5: What would you say?
• 14:34
  Speaker 5: I would say it's not as rock, it's a little bit more reflective.
• 14:41
  Speaker 5: You know what I mean.
• 14:42
  Speaker 5: A's not as rock, it's a little bit more reflective.
• 14:43
  Speaker 5: You know what I mean, whereas you know A little bit bluesy, right, right, right and there's a little bit of well.
• 14:51
  Speaker 5: Anyways, it's a spectacular song, great label.
• 14:55
  Speaker 5: And then you know Bob Dylan, he's associated this whiskey.
• 14:59
  Speaker 5: Now he's associated this whiskey.
• 15:03
  Speaker 4: He said that when he creates these whiskeys, that there's a story to go along with each whiskey, Sort of like the lyrics of his song.
• 15:14
  Speaker 4: He has a story behind each one of these whiskeys when he's trying to help create these things.
• 15:21
  Speaker 5: Well, we do know that now and they've changed the name and the packaging a little bit and realistically, when it first was coming out, they've just been evolving the brand.
• 15:36
  Speaker 5: But in my opinion they've been evolving the whiskey I thought it was the three-pack that we had was the Tennessee bourbon.
• 16:30
  Speaker 5: It was whiskey American.
• 16:38
  Speaker 5: What is this?
• 16:41
  Speaker 5: One Revelation is the double barrel whiskey.
• 16:46
  Speaker 5: Yeah, revival is the Tennessee straight bourbon whiskey tennessee straight bourbon whiskey yeah, tennessee burp whiskey bourbon whiskey, right, hold on.
• 16:55
  Speaker 5: And then they, they came out with the this is refuge, which was just their rye.
• 17:00
  Speaker 5: Now they all have names.
• 17:02
  Speaker 5: The first time it said tennessee bourbon, it's a double barrel bourbon.
• 17:07
  Speaker 5: And then it said it said rye whiskey.
• 17:10
  Speaker 5: And now it's got refugee revelation and revival.
• 17:14
  Speaker 4: So that's where the stories come in, so that's it even says right here, on the side of this bottle, I wanted to create a collection of american whiskeys that, in their own way, tell a story.
• 17:25
  Speaker 5: Bob dylan yeah and uh.
• 17:28
  Speaker 5: You know that's.
• 17:30
  Speaker 5: He likes to tell stories through music and whatnot.
• 17:32
  Speaker 5: Now they they're building a distillery in pleasureville.
• 17:39
  Speaker 5: I want to.
• 17:40
  Speaker 5: I hope I said that right.
• 17:41
  Speaker 4: I believe, greg says uh, it's american folk music.
• 17:46
  Speaker 5: And this is American folk whiskey.
• 17:48
  Speaker 5: But they just are getting close to opening.
• 17:56
  Speaker 4: Now everybody's talking about how beautiful Are we going to taste each one of these?
• 18:00
  Speaker 4: Are you going to taste each one?
• 18:02
  Speaker 5: of them.
• 18:02
  Speaker 5: We're going to talk about the distillery that they just built, getting ready to open.
• 18:10
  Speaker 5: We're trying to get down there.
• 18:11
  Speaker 5: I've been trying for the last since Kentucky Bourbon Festival and beyond to get down there and do a podcast from there, but right now it's not completely open to the public.
• 18:23
  Speaker 5: They are distilling there.
• 18:25
  Speaker 5: They are distilling there.
• 18:26
  Speaker 5: Ken Pierce is an industry veteran that has taken over as the master distiller and they are distilling their whiskeys right now as we speak.
• 18:35
  Speaker 5: Now we want to get down there.
• 18:37
  Speaker 5: But, ken, he comes from the 1792 Bartons.
• 18:43
  Speaker 5: You know he comes from that.
• 18:45
  Speaker 5: He helped do that, so when he got a chance to do this, he did it.
• 18:49
  Speaker 5: But if you go online at heavensdoorcom, the pictures are up of this picturesque.
• 18:56
  Speaker 5: I mean, it's got that Beautiful place.
• 19:00
  Speaker 5: Oh my God, it feels like you're in the 1800s on a farm distillery.
• 19:06
  Speaker 5: It's just spectacular.
• 19:07
  Speaker 5: So check that out.
• 19:09
  Speaker 5: Now the stuff that was before has been they've always been sourcing.
• 19:16
  Speaker 5: They've been sourcing Tennessee and Kentucky whiskey and doing the blends and coming up with the flavors and initially when we did this I was impressed with I thought the Tennessee bourbon was okay, but I love the double barrel bourbon.
• 19:33
  Speaker 5: But we all know that my palate is not designed for a certain rise and this was a certain rise.
• 19:42
  Speaker 5: I used words that but I prefaced it, words that but I prefaced it and and so lately I'm scared to do this podcast again because, I'm going to be honest, that's one thing that we do.
• 19:56
  Speaker 5: Look, I've liked what they've done.
• 19:57
  Speaker 5: Their tenure is spectacular.
• 19:59
  Speaker 5: We I just came up and we did the exploration series one which I have that was great tonight.
• 20:07
  Speaker 5: Uh, what we're going to actual barrel bang is the single barrel from ohlq and the one that you have there.
• 20:13
  Speaker 5: So you and randy, right from total wine, but the single barrel, their actual kentucky well, this one is straight bourbon.
• 20:21
  Speaker 5: Their bourbons, their single barrel bourbons, are quite good.
• 20:25
  Speaker 5: I mean, it's like I've loved the way this has evolved from where it first was.
• 20:31
  Speaker 5: But the cool part right now is we are going to quickly start off with the pack, the three pack, the podcast.
• 20:39
  Speaker 5: In a box it's $50, three 200 milliliters bottles and it's just these little cool-ass bottles.
• 20:47
  Speaker 5: I mean, it's all you really need as a podcaster.
• 20:50
  Speaker 5: I wish they made.
• 20:52
  Speaker 5: This is what they sold.
• 20:53
  Speaker 5: I would buy these all day.
• 20:55
  Speaker 5: Right now.
• 20:56
  Speaker 5: I have 8 850 open bottles in my, in my bourbon collection, as you know, randy, you saw the bourbon that I have and they're open.
• 21:07
  Speaker 5: I'm going to ever be able to drink it all, but I might be able to get a 200 milliliter.
• 21:13
  Speaker 5: You know what I mean.
• 21:14
  Speaker 5: I might be able to get that down.
• 21:16
  Speaker 5: I don't know what you, but you obviously have a lot of bottles also, absolutely.
• 21:22
  Speaker 5: So you know, this is enough that you could start and then, if you finished it and liked it, then you could go buy the 750ml.
• 21:33
  Speaker 4: Yeah.
• 21:33
  Speaker 4: So I just poured me and Randy a little tasting of the Revival.
• 21:39
  Speaker 4: So you're going Straight bourbon whiskey.
• 21:43
  Speaker 5: No, I believe, isn't the so Revelations.
• 21:46
  Speaker 5: The no Revival is the Tennessee bourbon whiskey.
• 21:50
  Speaker 5: Yeah, Tennessee straight bourbon whiskey.
• 21:53
  Speaker 5: What's the proof on this one?
• 21:56
  Speaker 5: 92.
• 21:58
  Speaker 4: Oh God, Hold on.
• 22:00
  Speaker 4: I figured we'd do that one first, then we'll do the double barrel, and then we'll do your favorite.
• 22:18
  Speaker 5: The refuge ride.
• 22:18
  Speaker 5: Is that a real cork?
• 22:18
  Speaker 5: That's a real cork.
• 22:19
  Speaker 5: Right on the little ones.
• 22:20
  Speaker 5: Yes, it is.
• 22:20
  Speaker 5: Yep, all right, I'm gonna pour pour myself a little bit of the revival now.
• 22:25
  Speaker 5: I love the marketing.
• 22:27
  Speaker 5: I love the bottles.
• 22:28
  Speaker 5: I love the shape of the bottles.
• 22:30
  Speaker 5: I really think they've done a good job.
• 22:31
  Speaker 5: They put three in this little box.
• 22:34
  Speaker 5: I mean you've got this little box right here.
• 22:36
  Speaker 5: I mean this is like cool as hell.
• 22:40
  Speaker 5: And on the back you've got the labels with a brief description of each one.
• 22:45
  Speaker 5: Now, if I could read that, I would read it to you.
• 22:49
  Speaker 4: That's the box in there.
• 22:51
  Speaker 5: Oh, you don't have the box.
• 22:53
  Speaker 5: Oh, so Randy's going for the box, right, All right?
• 23:00
  Speaker 4: go to the left bedroom right there.
• 23:02
  Speaker 4: The light switch is on your right.
• 23:04
  Speaker 4: I think it should be laying down there on the desk.
• 23:26
  Speaker 5: I love the.
• 23:26
  Speaker 5: I like the nose.
• 23:27
  Speaker 5: Yeah, I love the nose.
• 23:28
  Speaker 5: It's really nice, Nice nose.
• 23:37
  Speaker 4: What's that?
• 23:39
  Speaker 4: What's that?
• 23:42
  Speaker 5: It's the red right here.
• 23:44
  Speaker 5: You see that right there on the back, the little labels underneath each one.
• 23:49
  Speaker 4: Evans Door, tennessee, straight Bourbon Whiskey is distilled and aged at a minimum five years in new American oak barrels.
• 23:56
  Speaker 4: The sour mash distillation process and non-chill filter bottling allows this mature whiskey to remain consistent, as well as create reliable flavor profiles that come from being aged in a single story warehouses, oh wow.
• 24:14
  Speaker 5: All right, the nose is pretty nice.
• 24:17
  Speaker 5: Now a single story warehouse is.
• 24:24
  Speaker 5: I mean, are we talking dickle?
• 24:27
  Speaker 5: No, nose kind of reminds me a little bit of Jack Daniels yeah, but with Jack Daniels with a ton of brown sugar, like normally.
• 24:40
  Speaker 5: I pick up that maple and I'm not picking up.
• 24:42
  Speaker 5: I pick up brown sugar.
• 24:44
  Speaker 5: Actually, I love the nose on this, it's awesome it's very, very, very sweet.
• 24:54
  Speaker 5: Rick Dorn hey, thanks for stopping in.
• 24:57
  Speaker 5: Man.
• 24:58
  Speaker 5: So ken is greg schneider's good friend.
• 25:06
  Speaker 5: So, greg, if that's the case honestly, I've been trying to get in there backdooring through reps and everything Can you do your magic and maybe send Ken an email about how awesome the Scotchy Bourbon boys are?
• 25:30
  Speaker 5: I mean, through Greg, we've met Harlan.
• 25:35
  Speaker 5: He's done that.
• 25:36
  Speaker 5: We've met Jimmy and Rosetta.
• 25:39
  Speaker 4: Rosetta Russell.
• 25:40
  Speaker 5: Yeah, russell, I mean, it's been just spectacular.
• 25:44
  Speaker 5: We really appreciate everything that you do, all right.
• 25:48
  Speaker 4: The match bill on this is 70% corn 22% rye and 8% malted barley corn 22% rye and 8% malted barley.
• 26:00
  Speaker 5: I'll have to say it's a Tennessee bourbon.
• 26:01
  Speaker 5: 92 proof.
• 26:02
  Speaker 4: Non-chilled filter, nor charcoal mellowed.
• 26:06
  Speaker 4: Wow, so they're not.
• 26:08
  Speaker 4: You're not getting that maple from the charcoal mellowing.
• 26:13
  Speaker 5: I didn't get maple, I got brown sugar.
• 26:14
  Speaker 5: I grabbed, I got a little bit of maple.
• 26:15
  Speaker 3: I thought I didn't get maple.
• 26:16
  Speaker 3: I got brown sugar.
• 26:16
  Speaker 3: I grabbed, I got a little bit of maple.
• 26:17
  Speaker 4: I thought I sort of got a little bit of maple, the first couple of sniffs on it.
• 26:24
  Speaker 3: No, lincoln County process on this, yeah.
• 26:31
  Speaker 4: Rendering a truly unique Tennessee bourbon it has.
• 26:37
  Speaker 5: There's a form of like, a mellow pepper that I always pick up out of Tennessee whiskey and that's what I'm picking up.
• 26:48
  Speaker 5: I still get that little bit of.
• 26:58
  Speaker 5: It's not a black pepper and it's not spicy or hot, but it's there just a little bit of like.
• 27:00
  Speaker 5: It's like putting pepper on a zucchini, but just a little bit lower.
• 27:03
  Speaker 5: The zucchini nullifies it, and then you still get the spice but not the heat, and that's what I get call that like white peppercorns yeah because the white peppercorns usually don't have the heat like the black peppercorn does.
• 27:22
  Speaker 4: So I would say my tasting on this is I'm getting more sweetness off the nose and the aroma, but when you taste it that that sweetness isn't coming through on the taste.
• 27:35
  Speaker 5: It's very easy.
• 27:36
  Speaker 5: I mean, there's not a lot of heat, not a lot of hug For 90 proof, it's drinking like an 80 proof.
• 27:45
  Speaker 5: You know what I mean.
• 27:46
  Speaker 5: So I think this is a very approachable.
• 27:49
  Speaker 5: I would say that if I was going to recommend this to somebody, I would recommend this to anybody.
• 27:54
  Speaker 5: Starting off, If you're starting off this would be one to go, because you're getting the proof.
• 28:03
  Speaker 5: But the experience is like most people are like I don't like the heat.
• 28:06
  Speaker 5: Well, my tongue doesn't light up.
• 28:11
  Speaker 3: It's got a nice finish too.
• 28:13
  Speaker 3: Yeah, I'm getting more of that brown sugary on the finish.
• 28:17
  Speaker 4: yeah on the finish of it and then that white pepper is going away on it.
• 28:22
  Speaker 4: Yeah, maybe getting just a little bit of the corn and that's, that's decent.
• 28:29
  Speaker 5: I mean, I'm gonna say that if, like I said, it's like a little bit above, like a regular Basil Hayden, you know what I mean the Basil Hayden throws in the peanut.
• 28:42
  Speaker 5: But as far as easy on the palate, that's easy on the palate, all right.
• 28:47
  Speaker 5: So let's go to the next.
• 28:49
  Speaker 5: I'm going to next level here.
• 28:56
  Speaker 5: Grab those up there, just grab any across the top up there.
• 29:01
  Speaker 4: Grab me one more or you'll need two more.
• 29:03
  Speaker 4: We're going to the double barrel now, right?
• 29:09
  Speaker 5: Yep, we're going to the double barrel barrel.
• 29:23
  Speaker 5: I washed my glass out.
• 29:27
  Speaker 5: Cost much stuff.
• 29:29
  Speaker 5: Now these are all.
• 29:31
  Speaker 5: Now I just as Paul as far as neck pours.
• 29:34
  Speaker 5: I mean, how does a 200-milliliter pull a neck pour, does it?
• 29:41
  Speaker 4: You know it does, if there's such a thing.
• 29:45
  Speaker 4: You know, I really don't.
• 29:46
  Speaker 4: I opened up all these bottles earlier when I got home and I let them sit there on my desk while I was downloading some of this information.
• 29:57
  Speaker 4: Yeah, you know.
• 30:00
  Speaker 4: So it's like I let all that air escape, all four of these bubbles, you know.
• 30:05
  Speaker 4: So then I'll put the top on and brought them in here.
• 30:10
  Speaker 4: Then we open them up and we pour them.
• 30:13
  Speaker 5: So then you do believe in a neck pour because you opened them up.
• 30:16
  Speaker 5: You could say that.
• 30:20
  Speaker 5: So in the last time I had this box set, the double-barreled whiskey is by far was the best that was there.
• 30:32
  Speaker 5: I mean, the nose is caramel there's a lot of caramel on that nose, wow, and there's still the white pepper, but the white pepper wasn't as prevalent as this nose.
• 30:52
  Speaker 5: This nose has the white pepper, but that caramel is just busting through.
• 30:56
  Speaker 5: It wasn't as prevalent as this nose.
• 30:57
  Speaker 5: This nose has the white pepper.
• 30:59
  Speaker 4: But that caramel is just busting through.
• 31:00
  Speaker 4: I'm getting caramel and I'm getting that char.
• 31:03
  Speaker 5: Yeah, a little bit of char, but I'm excited to taste this one because last time it's the one I liked, I think.
• 31:12
  Speaker 4: I drank half the bottle before I drank the rye.
• 31:14
  Speaker 4: Like you were saying, the bottles before were just.
• 31:17
  Speaker 4: It was just called double-barreled whiskey.
• 31:20
  Speaker 5: Caramel.
• 31:21
  Speaker 5: There's a little bit of corn, a little bit of chocolate.
• 31:28
  Speaker 5: Look at the.
• 31:28
  Speaker 5: Look at what it just does in your glass.
• 31:30
  Speaker 5: Look at the length of the legs on this one.
• 31:32
  Speaker 5: What is the proof on this one?
• 31:36
  Speaker 4: Give us a reading sir Ready In the store, double barrel whiskey is a blend of two straight bourbons and one straight rye.
• 31:49
  Speaker 4: Wow, that's unusual.
• 31:52
  Speaker 4: Each is aged in a new oak barrels for at least five years, then blended and aged for another six to 12 months in an alligator charred oak barrel to deepen its color and add to rich, dark toasted vanilla flavors.
• 32:07
  Speaker 4: The result is a smooth whiskey, bottled at a proof of 100.
• 32:14
  Speaker 5: So the proof is definitely better.
• 32:17
  Speaker 4: It's a 100, but it's not a bottled and bond.
• 32:21
  Speaker 5: Well, how could it be?
• 32:22
  Speaker 4: Because it's a blend.
• 32:24
  Speaker 5: Yeah, I think I like the 100 proof better than the 92 proof.
• 32:31
  Speaker 5: There's no doubt I like there's a little bit of a spice, like there's a little bit of a little bit of a spice and there's a little bit of a a hug.
• 32:40
  Speaker 5: I pick up a little bit of chocolate too, like a dark, dark.
• 32:52
  Speaker 4: A little bit interesting too it's a blend of two straight bourbons and a straight rye, and then it's re-barreled in a custom 39 gallon toasted American oak cask To a smaller yeah, to a smaller 39 gallon cask.
• 33:13
  Speaker 4: Custom made Thomas Anderson to a smaller, 39-gallon cask custom-made.
• 33:17
  Speaker 5: Thomas Anderson says that his 127.4 proof is his Heaven's Door is a great pour.
• 33:24
  Speaker 5: So as we get up in that proof but I have.
• 33:31
  Speaker 5: So they say this is double-barreled whiskey.
• 33:35
  Speaker 5: So that's one thing.
• 33:36
  Speaker 5: But you know, you wonder if you know it's a rye.
• 33:39
  Speaker 5: And then when you mix them together it's like the mash bill kind of, as you mix those two together If there's enough corn to say that it's a bourbon.
• 33:48
  Speaker 5: You know, but they're not going to.
• 33:50
  Speaker 5: They call it a double-barreled whiskey.
• 33:52
  Speaker 5: But I have to agree that it's pretty damn good.
• 33:56
  Speaker 5: I like it.
• 33:57
  Speaker 5: What do you think, randy?
• 34:01
  Speaker 4: It's got great flavor, great body to it.
• 34:07
  Speaker 5: So, based off these two bottles, I would you know it's $50.
• 34:12
  Speaker 5: And these two bottles ring true worth the.
• 34:18
  Speaker 5: Let's see what does that make them 51, that's 12.
• 34:22
  Speaker 4: If I'm not mistaken, the full 750-milliliter bottle is only $70.
• 34:30
  Speaker 5: $1650.
• 34:32
  Speaker 5: A bottle here $32, $68.
• 34:36
  Speaker 5: Yeah, $1666.
• 34:38
  Speaker 5: 1650?
• 34:39
  Speaker 5: A bottle here 32, 68.
• 34:40
  Speaker 5: Yeah, 1666.
• 34:42
  Speaker 3: A bottle Rye is a Canadian rye, not an Indiana rye.
• 34:45
  Speaker 5: Oh, I'm scared.
• 34:47
  Speaker 5: And it's a oh, you mean a Canadian rye in the double barrel In the double barrel.
• 34:53
  Speaker 3: yeah, it says distilled in Tennessee, kentucky and Canada.
• 34:59
  Speaker 5: There you go.
• 35:00
  Speaker 3: Okay.
• 35:01
  Speaker 5: And that means probably somewhere in the area, either a beam or purchased from the Crown Company.
• 35:12
  Speaker 5: All right, here it comes the Crown Company.
• 35:20
  Speaker 4: All right, here it comes.
• 35:20
  Speaker 4: You get down to the bottom of the glass.
• 35:26
  Speaker 5: That rye really, really yeah, but in my opinion the rye is almost like a fruity.
• 35:30
  Speaker 5: I pick up almost like that grapey aspect when you have a high rye bourbon.
• 35:41
  Speaker 4: I pick that up, but there's no ill effects to me at all.
• 35:43
  Speaker 5: Now I would say there's a ton of good flavor in all of them, and this you know.
• 35:49
  Speaker 5: Now comes this.
• 35:52
  Speaker 5: Now I'm scared because I definitely.
• 35:58
  Speaker 5: I know my palate has evolved, but the last time this was actually I just gave this straight up when we were done to Young Nose he had this bottle.
• 36:09
  Speaker 5: I don't even know if it was finished in a sherry cast then the the flavor I just had.
• 36:21
  Speaker 4: Just so you know, randy, I had distilled in Canada this one is a powder in Memphis Tennessee but so they?
• 36:34
  Speaker 5: yeah, so they were.
• 36:36
  Speaker 5: I wonder where it was aged.
• 36:37
  Speaker 5: It'll be interesting, but I will say that I just had.
• 36:44
  Speaker 4: I bet it was aged in Tennessee.
• 36:46
  Speaker 5: I had the Sazerac.
• 36:49
  Speaker 5: What was it?
• 36:50
  Speaker 5: 18 year that they just came out as part of the antique extra antique collection.
• 36:56
  Speaker 3: The Big Tech has a Sazerac at 18.
• 36:58
  Speaker 3: Yeah.
• 36:59
  Speaker 4: And honestly, it was putrid and horrid and it gave me I'm going to have to agree with you, and normally I like their Sazerac 18 because I even told him taste the Sazerac 18.
• 37:15
  Speaker 4: But I've seen that on so many different people this year that have tasted this year.
• 37:21
  Speaker 4: For some reason it has an off-putting taste to it that I can't pick quite because I just got just a little bit of a taste of it.
• 37:32
  Speaker 3: But yeah, I'm going to.
• 37:34
  Speaker 3: You guys are tied up on the first because on the 31st I'm inviting three different groups, three different bourbon groups, to come to Gainesville.
• 37:45
  Speaker 3: I'm going to be providing about 30 different ryes for people to try.
• 37:49
  Speaker 5: Oh, I'm out, I'm out.
• 37:51
  Speaker 5: I'm glad I'm missing that.
• 37:55
  Speaker 3: Everything from Sazerac to Pinhook, to Thomas Handy, to the George Washingtons.
• 38:03
  Speaker 4: Oh, wow.
• 38:04
  Speaker 2: You've got the George.
• 38:04
  Speaker 4: Washingtons yeah, wow, I've so got to get up there.
• 38:09
  Speaker 5: That's like saying, oh, the George Washington, you know, yeah, we got to all meet up there.
• 38:15
  Speaker 5: We got to get up there this year, this year, now that we're not going to New Orleans, we should get up there.
• 38:22
  Speaker 5: Are you going to New Orleans this year, randy?
• 38:26
  Speaker 3: I haven't decided yet.
• 38:27
  Speaker 3: I've been talking to a friend of mine.
• 38:29
  Speaker 3: I don't know if he's going to be able to go or not, but I'm Well, he says, certainly we're out now, so y'all are not going.
• 38:38
  Speaker 5: Yeah, because CT can't make it, we're going to do it for him.
• 38:41
  Speaker 5: I might try and get to Galena.
• 38:43
  Speaker 5: That Galena with the Blom brothers, that whiskey festival is pretty cool.
• 38:51
  Speaker 3: Oh my gosh.
• 38:53
  Speaker 5: Oh God.
• 38:53
  Speaker 5: So I'm going to put a disclaimer.
• 38:56
  Speaker 5: I got to put a disclaimer If it tastes to me like old man's urine, just so you know, all three of us are old men and it's not based off of what it actually tastes like.
• 39:09
  Speaker 5: When I go in the morning I can smell it, so it's what I imagine old man's urine to taste.
• 39:18
  Speaker 5: So I'm going to just put that disclaimer on this one.
• 39:21
  Speaker 5: Oh my gosh.
• 39:21
  Speaker 3: I've got to throw in one thing.
• 39:22
  Speaker 3: I'm diabetic, so mine's sweet.
• 39:24
  Speaker 3: So there you go, there you go.
• 39:27
  Speaker 4: All right, I'm going to read you a little bit.
• 39:29
  Speaker 4: Refuge straight rye whiskey is aged for six to eight years, blended to ensure consistent maturity has been reached and then finished in sherry cask, boasting a sweet fruity characteristic that is distinctively rich and refined, and with notes of dried fruits and a delicate spicy finish.
• 39:51
  Speaker 3: I love the nose on it.
• 39:53
  Speaker 5: Okay, the nose smells like they just dumped it in a barrel of sherry.
• 39:59
  Speaker 4: Sherry is a drier aperitif which complements our 100% rye mash with notes of leather, nutmeg and tobacco.
• 40:08
  Speaker 4: Typically, we finish for up to six months.
• 40:11
  Speaker 4: Up to six months, However, weather and seasons play a momentous role in the aging and extraction, requiring our blenders to continue to curate our spirits with precision.
• 40:26
  Speaker 5: John says, as long as it doesn't smell like urine after eating asparagus.
• 40:33
  Speaker 4: Exactly John.
• 40:34
  Speaker 4: Hey, cheers Matt Matt Lyson's on my wife would be the first one to tell you no way she'd be tasting it if it did all right, so the first, uh, uh, what would you say?
• 40:48
  Speaker 4: Well, I already knew, it's uh 100 percent right.
• 40:54
  Speaker 4: So what's?
• 40:54
  Speaker 5: the proof.
• 40:55
  Speaker 5: It's the proof.
• 40:57
  Speaker 5: Okay, so we're back down 92.
• 40:59
  Speaker 5: All right, so if I'm going to give this a nose, I'm going to give it a good nose.
• 41:09
  Speaker 5: The sherry is coming through.
• 41:18
  Speaker 4: There's a certain a little bit of the rye spice but that's okay, here it comes.
• 41:27
  Speaker 3: It's an Amatito sherry cast, so it is finished in toasted sherry cast.
• 41:33
  Speaker 4: Toasted Amatito Amatito, amatito.
• 41:36
  Speaker 5: Toasted amatito, amatito, amatito.
• 41:39
  Speaker 5: Okay, so the nose gets a thumbs up for a rye.
• 41:45
  Speaker 5: There's an awful lot of sherry in there, so maybe they're trying to fix that rye with the sherry.
• 41:51
  Speaker 5: We'll see.
• 41:52
  Speaker 5: Here we go.
• 41:53
  Speaker 5: Oh God, a lot of sherry on it, so we'll see, here we go.
• 41:56
  Speaker 3: Oh God, I got a lot of sherry up in those.
• 41:58
  Speaker 3: Not We'll say if you don't like it, you can send me your bottle.
• 42:11
  Speaker 5: No, no, no, not anything like what I tasted before.
• 42:18
  Speaker 4: That's completely different.
• 42:20
  Speaker 5: There's chocolate, there's the sherry wine aspect of it.
• 42:25
  Speaker 5: There's really not a lot of.
• 42:27
  Speaker 5: You know what the rye spice is behind everything.
• 42:31
  Speaker 4: Like raisins.
• 42:33
  Speaker 5: Yeah, there's no celery.
• 42:35
  Speaker 5: There's no formaldehyde.
• 42:36
  Speaker 5: There's no celery.
• 42:36
  Speaker 5: There's no formaldehyde, there's no, no dill, no dill.
• 42:43
  Speaker 4: Do you get any dates?
• 42:45
  Speaker 3: Do you get any dates out of it?
• 42:46
  Speaker 4: No, I don't get any dates anymore.
• 42:48
  Speaker 4: I'm a married man, yeah.
• 42:55
  Speaker 5: I can drink that.
• 42:56
  Speaker 3: At our age, you get brains out of me.
• 42:59
  Speaker 5: So the Sherry Cask Finished Rye Refuge.
• 43:04
  Speaker 5: This really makes the pack.
• 43:07
  Speaker 5: It finishes off the pack.
• 43:08
  Speaker 5: This drinks the strongest.
• 43:12
  Speaker 5: It's at 92, but it's got a spice to it, it's got a kick to it.
• 43:16
  Speaker 5: It's got everything I want.
• 43:18
  Speaker 5: It's not overly hot to burn your tongue, but there's enough on there where you're like whiskey it's like and it's rye, but it's like what you want rye to taste like right.
• 43:33
  Speaker 4: It's sweet, it's fruity.
• 43:34
  Speaker 4: Then you got your spices kicking in, but they're not overpowering the rest of it.
• 43:40
  Speaker 3: Well balanced all the way through.
• 43:43
  Speaker 5: Yeah, actually, besides a Michter's I mean, for actually I think this is like the first finished rye I've ever had.
• 43:51
  Speaker 5: Most of the time when I'm drinking rye, it's straight had.
• 43:57
  Speaker 5: Most of the time when I'm drinking rye it's straight.
• 43:59
  Speaker 5: Okay, no, I I would say that it is because there's no way I I went.
• 44:00
  Speaker 5: I never would even consider drinking angels envy rye and that's a finished rye because everything's finished in pork casks with them.
• 44:08
  Speaker 5: Um, they do.
• 44:09
  Speaker 5: They have been putting out, uh, some of the stuff and we got to taste the bourbon cast strength at the Christmas party, which was the we got to taste the Triple Oak, bourbon.
• 44:20
  Speaker 5: Yeah, well, thanks to Matt for that taste of the the volume just really kicked up.
• 44:31
  Speaker 4: What happened, your volume went up to 100.
• 44:34
  Speaker 4: Yeah, your volume just went up to 100.
• 44:38
  Speaker 5: I don't know, there you go.
• 44:41
  Speaker 5: How's that?
• 44:41
  Speaker 5: Could you hear that?
• 44:42
  Speaker 5: Can you hear that I'm tapping?
• 44:47
  Speaker 4: the glass.
• 44:47
  Speaker 4: Oh, our volume went up to 100.
• 44:52
  Speaker 4: Somebody's dead.
• 44:53
  Speaker 5: Yeah, yeah, someone's messing with your computer.
• 44:58
  Speaker 4: I see what it was when I set the box down.
• 45:00
  Speaker 5: Yeah great, he tries to blame me, and then that's what happens.
• 45:06
  Speaker 3: That's my bad.
• 45:07
  Speaker 3: I'm the one that did it.
• 45:10
  Speaker 4: Well, I quickly thought it was him too, because I didn't see anything pop up on my screen.
• 45:16
  Speaker 3: That rye is really nice.
• 45:18
  Speaker 4: Yeah, that is really good rye.
• 45:20
  Speaker 5: Yeah, matt says he gets spearmint on the 10 Years Heaven's Door rye.
• 45:24
  Speaker 5: I'll try it, but it's not something that I can actually get to.
• 45:29
  Speaker 5: But I will definitely say this podcast in a box and we're going to go to.
• 45:34
  Speaker 5: We're going to go to the, the single barrel next, but um, 100 percent recommendable.
• 45:40
  Speaker 5: For 50 bucks you get three really good sampling sizes of these.
• 45:46
  Speaker 5: Um, really good whiskeys.
• 45:49
  Speaker 5: I mean, none of them are bourbons wrong with any one of the bottles.
• 45:57
  Speaker 5: No, actually not anything like what was in the sampler three years ago.
• 46:04
  Speaker 5: That's a good heavens door pour.
• 46:06
  Speaker 5: Alright, I'm going to switch out.
• 46:08
  Speaker 5: Drink a little water.
• 46:11
  Speaker 5: So grab your uh single barrel.
• 46:19
  Speaker 5: I gotta talk about this one.
• 46:21
  Speaker 5: So the state of ohio always does these classic and randy.
• 46:25
  Speaker 5: That's more of a reason for you to come up every.
• 46:28
  Speaker 5: Every single week.
• 46:29
  Speaker 5: They're doing different releases.
• 46:31
  Speaker 5: They just last week was remiss um this.
• 46:35
  Speaker 5: You know they the new loo, heaven's door every single week.
• 46:39
  Speaker 5: Russell's reserve, I mean, they they release these single barrels through the state.
• 46:43
  Speaker 5: The state does these picks.
• 46:45
  Speaker 5: They're spectacular, so I'm gonna get into.
• 46:48
  Speaker 5: I got a little bit of information on this pick on ohlq and which barrel I got Initially when I was looking at the barrels.
• 46:58
  Speaker 5: Let's see I got it right.
• 47:02
  Speaker 5: Here I have barrel 5645.
• 47:10
  Speaker 5: It's 124.3 proof and if you come down, okay.
• 47:17
  Speaker 5: So here's what they say.
• 47:21
  Speaker 5: Heaven's Door Distillery selected these four barrels for their unique character and exceptional quality to bring the selection of cast strength whiskey to Ohio.
• 47:30
  Speaker 5: Each barrel of this limited release was aged for more than five years in warehouse TDG W9, a single-story warehouse in barrels with a number four charred.
• 47:41
  Speaker 5: Each bottle offers a sipping experience as distinctive as the music and art of Heaven's Door co-founder, bob Dylan.
• 47:48
  Speaker 5: The product began hitting shelves in the week of January 6, 2025 at the price of $69.99 and will be available until sold out.
• 48:00
  Speaker 5: Purchases are limited to one bottle per customer per transaction.
• 48:03
  Speaker 5: These four barrels were selected exclusively for Ohio and are not available outside of the state.
• 48:09
  Speaker 5: This is a single barrel product and the bottle proof may vary.
• 48:13
  Speaker 5: Single barrel selections are not blended and therefore retain the unique flavor characteristics and finishes of the barrel in which they were aged.
• 48:20
  Speaker 5: No two single barrel selections are the same.
• 48:23
  Speaker 5: All right.
• 48:24
  Speaker 5: So I was able to get barrel 5645, 124.3 proof.
• 48:31
  Speaker 5: Aromas of caramel, vanilla and oak, with hints of charred wood and toasted grains delight the nose evolving into a smooth palate with a deep finish of caramel, cinnamon and nutmeg.
• 48:43
  Speaker 5: That's what we're looking for on the OHLQ.
• 48:46
  Speaker 5: That's their story.
• 48:47
  Speaker 5: That's the kind of stuff that they do.
• 48:49
  Speaker 5: They give us really good tasting notes.
• 48:50
  Speaker 5: They go on barrel picks once again, this beautiful on the single barrel.
• 48:57
  Speaker 5: Do you have the?
• 48:58
  Speaker 5: The bird with the three circles and three, four circles on the top and the bird in the middle.
• 49:03
  Speaker 5: So that's there.
• 49:05
  Speaker 5: That's the single barrel gate for heaven's door.
• 49:08
  Speaker 5: And uh, so what do you got there with the total wine.
• 49:11
  Speaker 5: What's your proof?
• 49:13
  Speaker 4: it is a uh 70 percent corn, 22 percent rye and it's eight percent malted barley bottled in tennessee from warehouse w9 uh level m.
• 49:26
  Speaker 4: It's a kelvin cooperage barrel char number four and it's uh no toast on it and mine is a 121.8 proof.
• 49:39
  Speaker 4: It was barrel 21,578.
• 49:42
  Speaker 4: And I have bottle number four out of the barrel.
• 49:48
  Speaker 3: With that alligator char, you don't really need the toasting.
• 49:51
  Speaker 4: Absolutely not toasting, Absolutely not so, other than that I did not have any other kind of notes or tasting notes other than what I'm going to do, or we're going to do on our own.
• 50:06
  Speaker 5: My bottle's number 54.
• 50:07
  Speaker 5: 54?
• 50:09
  Speaker 5: Yep, and here is my.
• 50:12
  Speaker 5: I am All right, Somehow.
• 50:19
  Speaker 5: I used to have.
• 50:21
  Speaker 4: They only had three bottles left when I got this and I looked and the one that was out front was bottle 163.
• 50:28
  Speaker 4: The one in the very back was 168.
• 50:31
  Speaker 4: And this one in the middle was bottle number four and I was like, hmm, so this is an independent.
• 50:35
  Speaker 5: I have one of the first few, bottle number four, and I was like, hmm so this is an independent, one of the first few bottles that come out of it, you know.
• 50:39
  Speaker 5: This is independent stave company char four.
• 50:43
  Speaker 5: It is distilled in Tennessee.
• 50:48
  Speaker 5: It is 8% barley, 22% rye and 70% corn.
• 50:55
  Speaker 5: Was that your same?
• 50:56
  Speaker 5: Yeah, yeah.
• 50:58
  Speaker 4: Same thing, except for the Cooperage.
• 50:59
  Speaker 4: You have an independent state company and mine's a Kelvin Cooperage.
• 51:05
  Speaker 5: All right, all right, all right, all right.
• 51:07
  Speaker 5: So there you go.
• 51:09
  Speaker 5: According to, did you guys see lately?
• 51:13
  Speaker 5: You know, we all know that.
• 51:15
  Speaker 5: What's his name?
• 51:16
  Speaker 5: God, why am I having a problem From Magic Mike, the one guy you know, the guy that's in all the commercials right now.
• 51:27
  Speaker 5: What's his name?
• 51:29
  Speaker 5: He's on all the.
• 51:30
  Speaker 5: He gets doused in water Matthew.
• 51:33
  Speaker 5: Mcconaughey.
• 51:33
  Speaker 5: Yeah, thank you who supported.
• 51:36
  Speaker 5: Thank Randyughey.
• 51:36
  Speaker 5: Yeah, thank you who supported.
• 51:38
  Speaker 4: Thank Randy, what yeah?
• 51:39
  Speaker 5: Randy because.
• 51:40
  Speaker 4: Randy just whispered it to me.
• 51:45
  Speaker 5: So Greg's saying it's George Dickel, based off of that the whole thing.
• 51:50
  Speaker 5: But Matthew McConaughey, it would be cool because you know he was Wild Turkey Long Branch with Jimmy or Eddie, I think, actually Him and Eddie came up with that.
• 52:03
  Speaker 5: But did you see that commercial where he gets doused in the water during football?
• 52:10
  Speaker 5: Yeah, and then he does all that.
• 52:13
  Speaker 5: I mean, he's just kind of killing it.
• 52:15
  Speaker 5: It would be kind of cool to be able to have him on the podcast one time talking about Long Branch, but I don't know if we could get it.
• 52:21
  Speaker 5: But he seems like he's just everywhere, doesn't he?
• 52:25
  Speaker 4: I need to start working my magic, my Hollywood magic.
• 52:33
  Speaker 5: Yeah, for sure, all right.
• 52:34
  Speaker 5: Yeah, for sure, all right.
• 52:40
  Speaker 5: So this one we are going to do our old louisville company barrel banging session, brought to you by the old louisville company you talk about, amin, and I'll get ready somewhere.
• 52:50
  Speaker 4: If you're ever down in louville, go down and see Amin Karr.
• 52:54
  Speaker 4: He owns O'Louisville Whiskey Company where you can do.
• 53:00
  Speaker 4: He'll see from the barrel right there with you on site and if you'd like what you're thieving from, you can definitely take home a bottle of it.
• 53:10
  Speaker 4: And he also has bottles that he's already bottled up from the barrel.
• 53:16
  Speaker 4: Different ages anywhere from the least, he usually tries to age everything around seven years and all the way up to, I believe, 18 years now or maybe 17.
• 53:29
  Speaker 4: Somewhere around in there.
• 53:31
  Speaker 5: Well, I got the 17 right there, but I think it's getting to be 18 on some stuff.
• 53:36
  Speaker 4: Yeah, I think he's getting something that's about 18 years.
• 53:39
  Speaker 4: So a very cool experience down in Louisville, there, right off the interstate, before you get into town, about two or three miles before you get right downtown Louisville.
• 53:50
  Speaker 4: So go check them out.
• 53:51
  Speaker 4: A main car, yeah for sure.
• 53:52
  Speaker 4: So go check them out.
• 53:52
  Speaker 4: A main car.
• 53:54
  Speaker 5: Yeah, for sure.
• 53:55
  Speaker 5: So the barrel bashing, this barrel I keep saying this barrel banging segment I want to see.
• 54:06
  Speaker 4: Can you guys hear this A little?
• 54:07
  Speaker 4: I heard the first one.
• 54:10
  Speaker 4: No, I can't hear it now.
• 54:15
  Speaker 5: Hit the microphone.
• 54:21
  Speaker 4: Bash the microphone.
• 54:23
  Speaker 3: I'm bashing it, you don't hear it.
• 54:24
  Speaker 3: No, no, that's not working?
• 54:25
  Speaker 4: did you cut it off when you hit it the first time?
• 54:28
  Speaker 5: no, Stop that Rand.
• 54:29
  Speaker 5: No, no, no.
• 54:31
  Speaker 3: The table, the table.
• 54:36
  Speaker 3: Yeah, we can hear it now.
• 54:38
  Speaker 5: All right, we can hear it now.
• 54:40
  Speaker 5: So, okay, how about this?
• 54:41
  Speaker 5: Nope, nope, nope, I got to do.
• 54:47
  Speaker 5: How about this?
• 54:50
  Speaker 4: Yeah, we heard that.
• 54:52
  Speaker 5: All right, how about this?
• 54:53
  Speaker 5: Nope, nope, it's like noise.
• 54:58
  Speaker 5: Oh yes, we heard that.
• 54:59
  Speaker 5: All right, how about this?
• 54:59
  Speaker 5: No, it's like noise.
• 55:00
  Speaker 5: I got it.
• 55:01
  Speaker 5: I somehow have to figure out how to stop the noise canceling.
• 55:03
  Speaker 4: There's a noise canceling, or something.
• 55:05
  Speaker 5: Yeah, you're going to hear the, for you guys will hear on Facebook but on YouTube and everybody you're going to hear.
• 55:10
  Speaker 5: But our barrel banging scale is we base it off of four categories the nose, the body, the taste and the finish.
• 55:19
  Speaker 5: You're explaining it.
• 55:20
  Speaker 4: I'll be right back.
• 55:21
  Speaker 4: You can give it.
• 55:22
  Speaker 4: I need to get that fast.
• 55:23
  Speaker 5: Up to four bangs in the categories of nose and body and up to five bangs in the categories of taste and finish, based off of how important I think it is, and also the other Scotchy Bourbon Boys.
• 55:38
  Speaker 5: But there's also a but up up that you can add to any category that you think is exceptional.
• 55:46
  Speaker 5: So the total score can be 19 out of 18.
• 55:51
  Speaker 5: Although the last podcast I was able to break the rules and give two but up ups for a 20 out of 18 for Old Carter, batch 9.
• 56:02
  Speaker 5: But tonight we are going to barrel bang your single barrel and my single barrel.
• 56:10
  Speaker 5: So we will take the combined scores of all three of us, because that's just what we're going to do, even though they're not the same single barrels but they're the same brand of single barrels.
• 56:22
  Speaker 5: So all three of our bangs will count and we'll average out to the best score.
• 56:33
  Speaker 3: All right, I'm going to ask that you don't count mine, for two reasons Number one, I'm not a normal scotchy bourbon boy.
• 56:40
  Speaker 3: And number two, I've still got to drive and so I've cut myself off.
• 56:45
  Speaker 5: Okay, that's fine, then it's just my yeah, absolutely.
• 56:49
  Speaker 5: You do know, you could just smell it and dip your tongue.
• 56:54
  Speaker 5: You could just do this Watch.
• 57:02
  Speaker 3: Well, I can do like we do at Total Wine when I'm doing tasting.
• 57:05
  Speaker 5: Wait.
• 57:06
  Speaker 3: Wait.
• 57:07
  Speaker 5: Yeah, spit.
• 57:07
  Speaker 5: If you want to be in on it, spit.
• 57:10
  Speaker 5: Use another glass.
• 57:11
  Speaker 5: If you want to, yeah, just spit, I can do that and use another glass.
• 57:13
  Speaker 3: If you want to, yeah, just spit, I could do that.
• 57:16
  Speaker 5: I could tell you, it is now negative 2 degrees at 933 here in Ohio, which is supposed to go down to negative 14.
• 57:26
  Speaker 5: I'll be going upstairs instantly and starting my truck, which is outside right now for about 15, 20 minutes and then hopefully it will start tomorrow morning.
• 57:37
  Speaker 5: But you know, negative.
• 57:39
  Speaker 3: You have a block heater.
• 57:41
  Speaker 5: Negative 13.
• 57:42
  Speaker 5: Yeah, I'm in Ohio.
• 57:44
  Speaker 5: You want to know how many times negative 13s happened in 20 years.
• 57:48
  Speaker 5: Tonight, that's a lot of something.
• 57:53
  Speaker 5: I barely used my snowblower for the last three years.
• 57:56
  Speaker 5: I finally got to do it a couple times now and I'm so excited I'm out there.
• 58:00
  Speaker 5: I'm like, yeah, I'm snowblowing Finally.
• 58:05
  Speaker 5: I spent $400 on a snowblower and I'm actually getting a.
• 58:08
  Speaker 5: If you divide 400 times 5.
• 58:13
  Speaker 4: And about the time you started.
• 58:14
  Speaker 4: You were done.
• 58:15
  Speaker 5: Just when you think about it divide 400 times 5.
• 58:17
  Speaker 5: What about the time you started?
• 58:17
  Speaker 5: You were done.
• 58:17
  Speaker 5: Just when you think about it Divide 400 times 5.
• 58:19
  Speaker 5: What does that come out to be?
• 58:22
  Speaker 3: 0.8.
• 58:23
  Speaker 5: 80, right.
• 58:24
  Speaker 5: 80 times 5 is 400.
• 58:26
  Speaker 5: That's how much it costs me to snowblow my drive so far 80 bucks each time.
• 58:33
  Speaker 5: It's going to go down a little bit, but we're at $80 right now, after three years.
• 58:40
  Speaker 3: That's about what it costs for one cracked diesel block, though.
• 58:43
  Speaker 3: Yeah.
• 58:46
  Speaker 5: Yeah, here we go.
• 58:48
  Speaker 5: I had diesels for many years.
• 58:50
  Speaker 5: All right, the no's on this on mine.
• 58:54
  Speaker 5: See, I'm picking up.
• 58:59
  Speaker 5: See, this is totally different than the pack.
• 59:04
  Speaker 5: This is a different definitely a different.
• 59:09
  Speaker 5: It says, I'm going to say those weren't Dickle.
• 59:17
  Speaker 5: If this is Dickle and what Greg says George Dickle.
• 59:23
  Speaker 5: Now I got a story about George Dickle.
• 59:32
  Speaker 5: My dad was a Jack Daniels drinker and, for whatever reason, at the end he liked Jack Daniels on the rocks.
• 59:42
  Speaker 5: But he liked Jack Daniels on the rocks in a rocks glass.
• 59:48
  Speaker 5: So initially when he started drinking Jack Daniels he'd have a couple of Jack Daniels on the rocks and he'd be fine.
• 59:52
  Speaker 5: But at the end Daniel's on the rocks and he'd be fine, but at the end it would be one glass and it would be affecting him.
• 59:58
  Speaker 5: So my mother made him stop that.
• 1:00:06
  Speaker 5: So his answer was to buy George Dickel and he's like well, when I drink a glass of George Dickel on the rocks I don't get as messed up.
• 1:00:17
  Speaker 5: I'm like now I look at that and Jack Daniels in 1982 or 81, when he was doing this was 80 proof and George Dickel's 80 proof.
• 1:00:33
  Speaker 5: I'm like where did he get the scam?
• 1:00:36
  Speaker 5: How did he do that?
• 1:00:38
  Speaker 5: All of a sudden he's drinking George Dickel.
• 1:00:40
  Speaker 5: For like two years he's drinking George Dickel instead of Jack Daniels and somehow he's not getting his drunk.
• 1:00:47
  Speaker 5: Go figure.
• 1:00:55
  Speaker 4: All right, what are you getting on the nose?
• 1:01:04
  Speaker 5: Wow.
• 1:01:09
  Speaker 4: What is that?
• 1:01:09
  Speaker 4: It's a brown sugar.
• 1:01:16
  Speaker 5: At barrel proof Heaven's Door is spectacular in my opinion.
• 1:01:25
  Speaker 5: So hear me out.
• 1:01:26
  Speaker 5: There's a lot of bourbons out there that deal with Dickel or they deal with MGP, and they've got a certain sweetness to it.
• 1:01:40
  Speaker 5: I have to say that the double-barreled whiskey they put out had some caramel to it, whatever.
• 1:01:53
  Speaker 5: But this at barrel strength is doing so many different things that I want so again, there's a couple bourbons out there that I absolutely love, and one is rabbit hole, cave hill.
• 1:02:13
  Speaker 5: I don't know what you think of that, randy, but I love it I absolutely love it.
• 1:02:19
  Speaker 5: So rabbit hill, cave hill to me is when I walk into barton's warehouse or I walk into buffalo trace's warehouse their rick houses or I walk into jim beam's rick houses, it's what I smell.
• 1:02:35
  Speaker 5: I smell that awesome wood with whiskey aging.
• 1:02:41
  Speaker 5: It's got that.
• 1:02:42
  Speaker 5: And cave hill captures that in a.
• 1:02:45
  Speaker 5: It captures it in in its taste.
• 1:02:50
  Speaker 5: It tastes what you expect what you're smelling to taste like and I absolutely love Cave Hill.
• 1:02:57
  Speaker 5: So this is very similar to me.
• 1:03:03
  Speaker 5: This one doesn't have a lot.
• 1:03:05
  Speaker 5: So there's never sweetness or caramel involved in a rickhouse.
• 1:03:09
  Speaker 5: When you're smelling all that aging whiskey, it has a certain just the smell of bourbon.
• 1:03:16
  Speaker 5: You know what I mean.
• 1:03:17
  Speaker 5: It's a bourbon whiskey or I.
• 1:03:20
  Speaker 5: I really enjoy a lot of jim beam because it's the same thing.
• 1:03:23
  Speaker 5: But they got that little nut, that peanut peanut, not peanut that peanut flavor.
• 1:03:33
  Speaker 5: You know that.
• 1:03:34
  Speaker 5: And then the Booker's have that.
• 1:03:35
  Speaker 5: Oh, it's almost a musky flavor to it, but they all have that.
• 1:03:41
  Speaker 5: But they don't got a lot.
• 1:03:43
  Speaker 5: They've got some caramel and a touch of caramel and whatever.
• 1:03:47
  Speaker 5: Where this single barrel at 127 or 124.7,?
• 1:03:54
  Speaker 5: I mean, this is what I want when I'm drinking bourbon and it's a barrel proof and it's not overbearing, it's not too hot, but it's got that big bourbon taste, a little bit of caramel straight to damn good.
• 1:04:22
  Speaker 4: What it's doing in the glass is insane these on mine, mine's 121.8 proof, uh-huh, and I'm getting brown sugar and char, a little bit of leather.
• 1:04:36
  Speaker 5: I get cinnamon on the end.
• 1:04:38
  Speaker 5: There's a little bit.
• 1:04:41
  Speaker 5: The sweetness is vanilla.
• 1:04:42
  Speaker 5: I agree with their tasting notes A little, maybe a touch of caramel, but no.
• 1:04:49
  Speaker 5: And then, like I said, it's drinkable too.
• 1:04:57
  Speaker 5: It's at 124.7.
• 1:04:59
  Speaker 5: This is approachable as far as drinkability.
• 1:05:02
  Speaker 5: A lot of times sippability I mean every Booker's I've ever had you have to sip it.
• 1:05:08
  Speaker 5: There's no way I'm going to just like, hey, let's start tonight and we'll just start the party with a bottle of Booker's.
• 1:05:15
  Speaker 5: There's no way that's happening.
• 1:05:17
  Speaker 5: I want that fire the party with a bottle of Booker's.
• 1:05:18
  Speaker 5: There's no way that's happening.
• 1:05:18
  Speaker 5: I want that fire.
• 1:05:19
  Speaker 5: I want to pour a Booker's.
• 1:05:21
  Speaker 5: I want to slowly drink it, warm myself up Tonight.
• 1:05:25
  Speaker 5: This is warming me up, so this will get me to my truck to start it.
• 1:05:30
  Speaker 5: We're still at negative two, but it's really kind of uh nice that's for sure this one.
• 1:05:50
  Speaker 5: I get a little bit of raisin on the nose.
• 1:05:59
  Speaker 5: Dates and a little bit of tobacco on the nose on this one.
• 1:06:02
  Speaker 5: This is, I was going to say, leather.
• 1:06:06
  Speaker 5: You know it's like sometimes they say this isn't your dad's bourbon.
• 1:06:10
  Speaker 5: In my opinion, this is my dad's bourbon.
• 1:06:14
  Speaker 5: That's the one that it is and I look for that from time to time, especially when it comes to you know you're talking about.
• 1:06:23
  Speaker 5: You know, my dad right now just turned 81 this year, my mom's 83.
• 1:06:28
  Speaker 5: But I imagine in 2004, Booker, Booker 64, 2004,.
• 1:06:35
  Speaker 5: 14, 24, 20.
• 1:06:36
  Speaker 5: He's just a little bit older than my dad If he was still alive, Booker, but this is Booker's.
• 1:06:45
  Speaker 5: I even think Booker would appreciate this.
• 1:06:48
  Speaker 5: You know, I really like what Heaven's Door and Bob Dylan's brand has done to evolve themselves and I can't wait till Ken, we get to his distillate With the Booker's Barrel Strength bourbon.
• 1:07:09
  Speaker 4: Yeah, I mean lots of flavor.
• 1:07:12
  Speaker 4: Each time I go to it, and each time I go to that nose I have to keep switching nostrils because of the alcohol in it yeah, there's an ethanol, but it switches back from like a brown sugar vanilla as it starts to burn one, then I go to the other one, then I start to pick up the nice aromas to it.
• 1:07:39
  Speaker 5: So I'll have to say it's better than their rye.
• 1:07:42
  Speaker 5: I like this better than the rye.
• 1:07:45
  Speaker 5: I enjoy the proof on this, don't you, randy?
• 1:07:49
  Speaker 4: I get better than the double barrel.
• 1:07:54
  Speaker 5: What about the Tennessee?
• 1:07:55
  Speaker 5: I think I think.
• 1:07:59
  Speaker 4: I think this is I haven't tasted the 10, the 10 year yet, so I didn't say the 10 year.
• 1:08:04
  Speaker 4: Oh the.
• 1:08:04
  Speaker 3: Tennessee.
• 1:08:07
  Speaker 5: I think this is better than the pack there.
• 1:08:09
  Speaker 5: This, this went to that level.
• 1:08:14
  Speaker 3: And see that just proves my being a rye guy.
• 1:08:17
  Speaker 3: Still like the rye best.
• 1:08:18
  Speaker 3: Now this is good, don't get me wrong but I just you know some guys like rye and I'm grateful that y'all don't.
• 1:08:26
  Speaker 5: No, no, no, randy, randy, if I I, once again, I I just explain this all the time, especially if I like there's people who like that 18 year Sazerac.
• 1:08:38
  Speaker 5: It just doesn't work for me.
• 1:08:40
  Speaker 5: And I explained to them that if, if you don't Like rise, that have like a cell celery.
• 1:08:49
  Speaker 5: You know it's funny, because the rise I don't like I would 100 percent pour in tomato juice, drop a pickle and a celery in it and drink it all day and night long, but straight up, I'm just not.
• 1:09:05
  Speaker 5: That's not not my thing.
• 1:09:06
  Speaker 5: I mean, I had a willet six year that Nash sent up to me and it was dill pickle and it was all the things and I just couldn't.
• 1:09:15
  Speaker 5: But I put that in a rye Bloody Mary.
• 1:09:20
  Speaker 5: When I was down with Randy, I brought it and we made Bloody Marys and Randy has this whole big recipe and he put it in there and it was spectacular, I mean.
• 1:09:32
  Speaker 5: So there's things that you can do, but you don't got to do that with this.
• 1:09:35
  Speaker 5: This held its own.
• 1:09:37
  Speaker 5: The sherry can.
• 1:09:38
  Speaker 5: I did not have a problem.
• 1:09:39
  Speaker 5: I would drink all of these, but this one when you get into the barrel proof.
• 1:09:44
  Speaker 5: Once again, I do enjoy the barrel proof.
• 1:09:47
  Speaker 5: So let's get going.
• 1:09:49
  Speaker 5: So the nose, randy, go first on the nose, on your, we'll do a three.
• 1:09:55
  Speaker 3: Okay, we give it a three.
• 1:09:57
  Speaker 5: Okay, we'll give it a three.
• 1:09:58
  Speaker 5: Three out of four.
• 1:09:59
  Speaker 5: Here we go.
• 1:09:59
  Speaker 5: How many did you hear?
• 1:10:04
  Speaker 5: One or two or three?
• 1:10:05
  Speaker 5: None.
• 1:10:07
  Speaker 4: I heard one.
• 1:10:08
  Speaker 5: I didn't hear anything.
• 1:10:09
  Speaker 4: I heard the first.
• 1:10:11
  Speaker 5: All right, I think I heard one.
• 1:10:12
  Speaker 5: I'll do bang, bang bang when I do it, so you guys can hear along, because it's so funny, I'm doing it and you both look at me like Exactly.
• 1:10:23
  Speaker 4: Give us some animation.
• 1:10:25
  Speaker 5: Yep, what are you thinking?
• 1:10:27
  Speaker 4: I'm going to give it a three, also on the nose All right Bang, bang, bang Three, I heard that All three?
• 1:10:36
  Speaker 4: Yeah, all three.
• 1:10:40
  Speaker 5: All right, what do you give it?
• 1:10:44
  Speaker 5: I give it the nose.
• 1:10:46
  Speaker 5: The same thing.
• 1:10:46
  Speaker 5: The part that makes me this is really close.
• 1:10:51
  Speaker 5: It almost does a four and it's not a peanut.
• 1:10:56
  Speaker 5: It's not a peanut, it's not a peanut.
• 1:11:04
  Speaker 5: Is it a walnut?
• 1:11:04
  Speaker 5: Is it maybe a brazil nut?
• 1:11:05
  Speaker 5: But there's enough ethanol to take it down from a four to a three, so I'm to do the three also.
• 1:11:15
  Speaker 2: Bang, bang bang.
• 1:11:21
  Speaker 5: So you hear me say bang and you can hear the boom because I'm banging.
• 1:11:26
  Speaker 5: At the same time, you can hear all the hammers plus the bang sound.
• 1:11:33
  Speaker 4: Alright, Just the bang.
• 1:11:37
  Speaker 5: I'm sure everybody on YouTube is hearing the bangs and the bangs and the bangs.
• 1:11:42
  Speaker 5: I'm all for it.
• 1:11:43
  Speaker 5: Hearing the bangs and the beat.
• 1:11:46
  Speaker 5: Is it a banger?
• 1:11:47
  Speaker 5: That's the question.
• 1:11:49
  Speaker 5: Yeah.
• 1:11:51
  Speaker 4: Alright.
• 1:11:52
  Speaker 4: What do you give it on the body there, Tony?
• 1:11:58
  Speaker 5: I like what it does in my glen.
• 1:11:59
  Speaker 5: The legs are long, it sticks there and then Mm-hmm.
• 1:12:17
  Speaker 4: Gary.
• 1:12:26
  Speaker 5: At barrel strength at 124.7,.
• 1:12:28
  Speaker 5: The taste is everywhere.
• 1:12:29
  Speaker 5: There's a decent amount of oak, but it hits your cheeks, top of the roof, mouth, back of the throat.
• 1:12:35
  Speaker 5: I'm not going to.
• 1:12:42
  Speaker 5: It's not much of a hug.
• 1:12:43
  Speaker 5: But seriously, I think the oh, my God, the body is the strong point of this, and so I'm going to give it a four.
• 1:12:51
  Speaker 5: Bang, bang, bang, bang, whoa, whoa.
• 1:12:57
  Speaker 5: I give it a four because it hits the cheeks.
• 1:13:07
  Speaker 4: On mine.
• 1:13:08
  Speaker 4: I think that the body is lacking just a little bit.
• 1:13:15
  Speaker 3: Yeah, on the one we've got compared to other stuff I've got.
• 1:13:18
  Speaker 3: I'd give it a two and a half or a three.
• 1:13:21
  Speaker 5: No halves, Randy.
• 1:13:24
  Speaker 5: Seriously, how can I give it a half a bang?
• 1:13:27
  Speaker 5: You can't even hear a bang.
• 1:13:33
  Speaker 3: When you hit yourself in the nuts.
• 1:13:34
  Speaker 3: You want to do a half a bang yeah exactly.
• 1:13:35
  Speaker 3: Or you want to do a half a bag yeah exactly.
• 1:13:37
  Speaker 4: Or you know we could get into this, but it's probably not the podcast.
• 1:13:44
  Speaker 5: And, randy, damn it, I'm not hitting myself in the nuts with this hammer, it's not happening.
• 1:13:52
  Speaker 3: That's what I thought he did earlier.
• 1:13:52
  Speaker 3: All right, here we go.
• 1:13:54
  Speaker 5: Randy gives it a three.
• 1:13:55
  Speaker 5: Three Bang bang.
• 1:13:56
  Speaker 5: Did earlier.
• 1:13:56
  Speaker 5: All right, here we go.
• 1:13:56
  Speaker 5: Randy gives it a three, three.
• 1:13:57
  Speaker 5: Okay, bang bang bang.
• 1:14:01
  Speaker 4: All right, so we are down to taste.
• 1:14:07
  Speaker 5: What did you give it?
• 1:14:09
  Speaker 4: Oh, I gave it a three oh no, you didn't.
• 1:14:11
  Speaker 4: Yes, I did.
• 1:14:13
  Speaker 4: I went before Randy.
• 1:14:15
  Speaker 3: Now ours is different than yours.
• 1:14:17
  Speaker 5: remember Of course, okay, a three.
• 1:14:21
  Speaker 4: Bang, bang, bang.
• 1:14:23
  Speaker 5: I don't know what world you're living in Nash but you did not even give it a three.
• 1:14:27
  Speaker 5: Maybe in your head, while you're writing down Randy's three, you said oh, that's a three and thought everybody heard it.
• 1:14:35
  Speaker 4: I jumped in there with my explanation right after you got.
• 1:14:39
  Speaker 5: I'm going to go back and watch the video.
• 1:14:42
  Speaker 3: I heard the explanation.
• 1:14:43
  Speaker 3: I didn't hear the numbers.
• 1:14:44
  Speaker 4: Hey, when you go back and watch it, did you leave us some good feedback.
• 1:14:52
  Speaker 5: My feedback doesn't count and I almost swear to mess this one up.
• 1:14:59
  Speaker 4: It does.
• 1:15:00
  Speaker 4: If you do it on your wife's computer.
• 1:15:01
  Speaker 4: I'll teach you how to get around this.
• 1:15:06
  Speaker 5: Yeah, okay, lake jump, all right, all right, all right.
• 1:15:12
  Speaker 5: So now we get into the five categories we're talking taste.
• 1:15:17
  Speaker 5: Your time to go first.
• 1:15:22
  Speaker 4: And I'll tell you what I am really liking the taste on this, this on mine.
• 1:15:29
  Speaker 4: I think this is where it really stands out, Because there is a lot of flavors going on in this.
• 1:15:44
  Speaker 5: I like it a lot.
• 1:15:46
  Speaker 2: I like it very much.
• 1:15:47
  Speaker 2: A lot.
• 1:15:48
  Speaker 5: It's very, very, very good.
• 1:15:49
  Speaker 4: It's a lot.
• 1:15:50
  Speaker 4: It's got some good things going on.
• 1:15:56
  Speaker 4: I'd like to give it a four and a half, but after you got all over, randy, on the half mark, I think I'm going to give it a four.
• 1:16:09
  Speaker 4: On the taste Like.
• 1:16:12
  Speaker 3: I say it's real good but it's not a five good.
• 1:16:14
  Speaker 3: You give it a five.
• 1:16:15
  Speaker 3: It's four good, but it's not a five good.
• 1:16:16
  Speaker 3: You give it a five Okay.
• 1:16:18
  Speaker 4: Okay, it's four good, but it's not five good Bang bang, bang, bang, four, four bangs, randy, yeah, okay, so.
• 1:16:37
  Speaker 3: I'm going to ask you a dental question.
• 1:16:38
  Speaker 3: Let's see if I can find an answer.
• 1:16:39
  Speaker 5: So I had my bottom wisdom teeth removed Right, but not my top.
• 1:16:46
  Speaker 5: The bottom ones needed to be removed because one broke and the other one was underneath one or whatever, but the top ones.
• 1:16:59
  Speaker 5: Is there a chance that eventually I won't need to have the top ones, or are they going to drop down and I'm going to need the top ones removed?
• 1:17:03
  Speaker 3: Want a short answer or a scientific answer.
• 1:17:06
  Speaker 5: No, I want just the short answer yes or no?
• 1:17:09
  Speaker 3: The short answer is if the top teeth are touching any of your bottom teeth, that may keep them from dropping, in which case you wouldn't have to have it done.
• 1:17:21
  Speaker 5: It's close.
• 1:17:22
  Speaker 5: All right, I went with that because my mom's a dental hygienist and she knew and she's like is the top ones easier than the bottom?
• 1:17:36
  Speaker 3: Unless they're in the sinus generally.
• 1:17:37
  Speaker 3: Yes, yeah, nothing's in the sinus, Is the?
• 1:17:39
  Speaker 5: top ones easier than the bottom, unless they're in the sinus generally.
• 1:17:40
  Speaker 5: Yes, yeah, nothing's in the sinus.
• 1:17:41
  Speaker 5: The top ones are healthy, but okay, so there you go everybody.
• 1:17:46
  Speaker 5: Thank you for that answer.
• 1:17:48
  Speaker 5: I'm not holding you accountable.
• 1:17:57
  Speaker 4: So if I wore my idea, is to wear a mouth guard at night Last time.
• 1:18:02
  Speaker 5: Do you know?
• 1:18:02
  Speaker 5: I got bottles, name it.
• 1:18:05
  Speaker 4: Since this is a video conference call and I have my private doctor here, I'm going to have to bill you for this, okay.
• 1:18:15
  Speaker 3: Anyway, go on, tax purposes, go on so.
• 1:18:18
  Speaker 5: I found a mouth guard big enough to wear at night.
• 1:18:21
  Speaker 5: Would that help slow it down?
• 1:18:25
  Speaker 3: if there wasn't anything there that could.
• 1:18:26
  Speaker 3: But again, you're talking about eight hours versus the 16 hours, unless you sleep 20 hours a day.
• 1:18:33
  Speaker 5: I sleep five.
• 1:18:35
  Speaker 5: Oh, just slow it down, right, okay.
• 1:18:37
  Speaker 5: So what are we at?
• 1:18:38
  Speaker 5: Who's going where?
• 1:18:39
  Speaker 5: We're at you on taste, it's me, we're up to me.
• 1:18:44
  Speaker 5: We both gave it a four on taste.
• 1:18:47
  Speaker 5: All right, I have to decide.
• 1:18:59
  Speaker 5: Time to go redirecting all I could tell you.
• 1:19:10
  Speaker 5: You know what?
• 1:19:10
  Speaker 5: Nash, nash, nash, nash, randy, you need to be here next time.
• 1:19:12
  Speaker 3: So we can be doing the comp, the back and forth, ripping on nash commentary.
• 1:19:14
  Speaker 3: Yeah, oh my god, been on Nash A commentary, oh my.
• 1:19:15
  Speaker 4: God.
• 1:19:16
  Speaker 5: All right, it's exactly what you said.
• 1:19:19
  Speaker 5: It's almost a five, but it's still a four.
• 1:19:22
  Speaker 5: It's a four and a half, but you can't give half, so I'm going to give it bang bang, bang, bang four.
• 1:19:29
  Speaker 5: All right, so who starts with?
• 1:19:33
  Speaker 5: Finish Me, I didn't start ever.
• 1:19:40
  Speaker 3: Yeah, you did.
• 1:19:41
  Speaker 3: You started with the nose.
• 1:19:43
  Speaker 5: Alright, then it's back to you, Randy.
• 1:19:46
  Speaker 4: You're not a starter.
• 1:19:47
  Speaker 4: Anyway, you ride the bitch.
• 1:19:51
  Speaker 5: I'm a starter.
• 1:19:52
  Speaker 5: I'm the only starter here.
• 1:19:55
  Speaker 4: You're a trouble starter, I start the podcast.
• 1:19:56
  Speaker 5: I start the only starter here.
• 1:19:58
  Speaker 5: You're a trouble starter.
• 1:19:59
  Speaker 5: I start the podcast.
• 1:20:03
  Speaker 4: I start the truck.
• 1:20:03
  Speaker 4: Go ahead.
• 1:20:04
  Speaker 4: You're not going to start the truck if you don't finish this podcast.
• 1:20:07
  Speaker 3: The finish is just kind of a medium finish, so I'm going to give it a three.
• 1:20:11
  Speaker 5: A three out of five.
• 1:20:12
  Speaker 3: Yeah, I don't give it a really long finish, I'd give it a three and a half, but we can't do that.
• 1:20:22
  Speaker 3: Bang bang bang.
• 1:20:24
  Speaker 5: All right, I go next.
• 1:20:25
  Speaker 5: Yep, I'm going to give the finish here For this one.
• 1:20:40
  Speaker 5: You saw when the last time I sipped on the taste finish is still going.
• 1:20:43
  Speaker 5: It doesn't stop.
• 1:20:44
  Speaker 5: When I go upstairs I'm going to still be able to taste the taste that was there.
• 1:20:49
  Speaker 5: So I'm going to give the finish a five Bang, bang, bang, bang bang.
• 1:21:04
  Speaker 4: I'm kind of agreeing with Randy on this one, except I think it's a little bit better than a three and a half.
• 1:21:13
  Speaker 4: I'm giving it like three and three quarters, which rounds up, which will round up to a half.
• 1:21:16
  Speaker 4: So I'm giving it like three and three quarters, which rounds up, which will round up to a four, because it does To me.
• 1:21:24
  Speaker 4: It's kind of the only way it's lacking to me it's not giving me that Tunisie hug, because it does hit all sides of my mouth.
• 1:21:34
  Speaker 4: What's a Tunisie?
• 1:21:37
  Speaker 5: Where is Tunasee Tunasee?
• 1:21:40
  Speaker 5: Tunasee Tunasee hug.
• 1:21:45
  Speaker 4: Look, I got my teeth back in, so I didn't lift.
• 1:21:49
  Speaker 3: Oh, look at that, there you go, you knew that After we're off the air, I can tell you where Tennessee is.
• 1:22:00
  Speaker 5: So you're going with a four Bang bang, bang bang.
• 1:22:07
  Speaker 5: All right, nash, you do drunk math.
• 1:22:12
  Speaker 4: He's already got it All right.
• 1:22:13
  Speaker 4: So we got an average.
• 1:22:14
  Speaker 4: You gave it a 16.
• 1:22:16
  Speaker 4: I gave it an average.
• 1:22:16
  Speaker 4: You gave it a 16.
• 1:22:16
  Speaker 4: I gave it a 14.
• 1:22:18
  Speaker 4: Randy gives it a 13.
• 1:22:20
  Speaker 4: So that's 14 and a half, which in the bourbon game we'll round it up 15?
• 1:22:29
  Speaker 5: To 15, yeah, because you both had some halves.
• 1:22:33
  Speaker 5: You guys had some halves that you didn't round up Rounded some up and some down.
• 1:22:40
  Speaker 3: So yeah, I'd still say 15 is a fair number.
• 1:22:43
  Speaker 5: So we give Heaven's Door Single Barrel a 15 out of 18.
• 1:22:52
  Speaker 5: That's a pretty good score, I will say, for a celebrity brand.
• 1:23:00
  Speaker 4: It's actually a 14.33 3333.
• 1:23:06
  Speaker 5: But a 15.
• 1:23:07
  Speaker 5: But for a celebrity brand I've already gave it.
• 1:23:13
  Speaker 5: I stamped it Nash, it's a 15.
• 1:23:16
  Speaker 5: Don't try to back it off to a 14.
• 1:23:18
  Speaker 5: Just put a 15 in it.
• 1:23:19
  Speaker 5: I'm going to write on here.
• 1:23:20
  Speaker 4: Johnny stamped it 15.
• 1:23:23
  Speaker 5: 15.
• 1:23:24
  Speaker 5: Let's not retract.
• 1:23:28
  Speaker 5: Let's not retract.
• 1:23:29
  Speaker 5: We're not going to be like the prior administration.
• 1:23:32
  Speaker 5: We're going to be like the current administration.
• 1:23:34
  Speaker 5: We're going to go with what we're're going with here I got you tiny stamped at 15 have you, I are you.
• 1:23:45
  Speaker 5: Do you keep up with all the stamps?
• 1:23:48
  Speaker 4: yes, okay, I told you I did so there is uh, I haven't officially written them all down in the book, but I've got all these pages in here.
• 1:23:56
  Speaker 4: But what I would do, nash, is there is a.
• 1:23:57
  Speaker 4: I haven't officially written them all down in the book, but I've got all these pages in here.
• 1:23:58
  Speaker 5: But what I would do, nash, is there is an app that you can keep track of your bourbons and you should just get that app and then put them all in and it will be the official Scotchy Bourbon Boy and if we revisit, you can then see what the rating was when we revisit it.
• 1:24:18
  Speaker 4: Old school.
• 1:24:18
  Speaker 4: It's like everything in my business is still.
• 1:24:23
  Speaker 4: I do handwritten stuff and all that.
• 1:24:25
  Speaker 5: Which is fine, but when it comes to bourbon, we're going to.
• 1:24:28
  Speaker 5: If the world crashes tomorrow, the bourbon app will still be up.
• 1:24:32
  Speaker 4: I would have everything written down in the book.
• 1:24:34
  Speaker 5: You can keep it written.
• 1:24:35
  Speaker 5: You know what Nash?
• 1:24:38
  Speaker 4: In my phone, I would lose everything.
• 1:24:41
  Speaker 5: No, you wouldn't.
• 1:24:42
  Speaker 5: No, I didn't say throw away the notebook, asshole.
• 1:24:47
  Speaker 4: Oh, so now you want me to write it in a notebook and enter it into the computer on my phone.
• 1:24:52
  Speaker 5: I want you to write it in the notebook when we do it and then enter it on Wednesday.
• 1:24:58
  Speaker 5: I'm writing it on a sheet of paper yeah, wednesday, enter it into the app.
• 1:25:02
  Speaker 5: I was just trying to be friendly, oh.
• 1:25:07
  Speaker 3: You hear that, I heard that.
• 1:25:12
  Speaker 5: Hey, I see that there.
• 1:25:14
  Speaker 5: Randy, what are you agreeing with Matt?
• 1:25:16
  Speaker 5: I still can't read.
• 1:25:16
  Speaker 5: I could that there, randy, what are you agreeing with Matt?
• 1:25:17
  Speaker 5: I still can't read.
• 1:25:17
  Speaker 3: I could read the bottom one, matt made the comment that this is the only celebrity whiskey he keeps going back to.
• 1:25:24
  Speaker 5: I would, although you brought Nash a celebrity whiskey, that's okay.
• 1:25:32
  Speaker 5: He didn't bring me a celebrity.
• 1:25:34
  Speaker 5: Oh yeah, what are you talking about?
• 1:25:37
  Speaker 5: Oh yeah, oh my God, why you bought it, sweeten's Cove.
• 1:25:44
  Speaker 5: Oh hey, you can ship it now.
• 1:25:49
  Speaker 5: Randy, feel free to ship, I got yours packed up.
• 1:25:52
  Speaker 5: You can ship it when you get home.
• 1:25:57
  Speaker 3: I stopped by a spot on the way here.
• 1:25:58
  Speaker 3: They had that same bottle for $200 more than what I paid for it.
• 1:26:04
  Speaker 5: There's no doubt.
• 1:26:04
  Speaker 5: When you said that that's what it was, I was in Also.
• 1:26:08
  Speaker 5: Me and Nash both agree you're always looking for old Carter for us.
• 1:26:15
  Speaker 4: I hear you, I almost pulled the trigger.
• 1:26:19
  Speaker 4: Another batch nine.
• 1:26:23
  Speaker 4: Oh, the guy wanted 425, and I'm not paying that.
• 1:26:28
  Speaker 4: Oh, it's batch.
• 1:26:31
  Speaker 4: He wouldn't come down off the prize.
• 1:26:33
  Speaker 4: I know you keep saying.
• 1:26:36
  Speaker 5: Batch 9.
• 1:26:37
  Speaker 5: Just a little bit more.
• 1:26:39
  Speaker 5: It's not like it's, it's running out.
• 1:26:44
  Speaker 3: We're drinking all the bottles.
• 1:26:46
  Speaker 4: I'm drinking, wait, wait, I'm never going to have another bottle again.
• 1:26:51
  Speaker 5: No, I love Batch 9.
• 1:26:54
  Speaker 3: There's a bottle that hit.
• 1:26:56
  Speaker 3: And for my friends that happen to be from Florida, there's a bottle that hit somewhere in the state this week that I can't wait.
• 1:27:07
  Speaker 5: All right, so hold on a sec.
• 1:27:10
  Speaker 5: So, with that said, we got to end the podcast on all, not on youtube and facebook.
• 1:27:18
  Speaker 5: Hang in there, youtube and facebook.
• 1:27:20
  Speaker 5: We're going to end it on the audio.
• 1:27:22
  Speaker 5: We've we've done a decent uh hour and it's been.
• 1:27:26
  Speaker 4: It's an hour and a half, so we got to end that, but we'll still be live on facebook and we'll still be live on youtube and um, so uh, if anybody has any comments or any more questions about what we've tasted here tonight or, yeah, especially any more comments inside information on Heaven's Door, please feel free to share it with us.
• 1:27:52
  Speaker 5: All right wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 1:27:59
  Speaker 5: Glen Cairns t-shirts.
• 1:28:01
  Speaker 5: Bourbon Balls are sold out.
• 1:28:06
  Speaker 4: Got you to monitor YouTube.
• 1:28:08
  Speaker 5: All right, just remember, we're on Facebook, youtube, instagram and X.
• 1:28:16
  Speaker 5: Check us out there.
• 1:28:17
  Speaker 5: And then also all the major podcast formats Apple, iheart, Spotify and Deezer.
• 1:28:25
  Speaker 5: Remember good bourbon equals good times and good friends and good times.
• 1:28:34
  Speaker 5: Drink responsibly, don't drink and drive.
• 1:28:38
  Speaker 4: Don't drink and drive.
• 1:28:39
  Speaker 4: And go out and live your life uncut and unfiltered.
• 1:28:48
  Speaker 5: All right, little Steve-O's going to take us out.
• 1:29:02
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:29:08
  Speaker 2: Oh, don't ask why.
• 1:29:10
  Speaker 2: Oh don't ask why.
• 1:29:13
  Speaker 2: Show me the way to the next whiskey bar.
• 1:29:18
  Speaker 2: Oh don't ask why.
• 1:29:21
  Speaker 2: Oh don't ask why.
• 1:29:24
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:29:33
  Speaker 3: I tell you, we must die.
• 1:29:36
  Speaker 2: I tell you, I tell you, I tell you, we must die.
• 1:29:39
  Speaker 2: I tell you, we must die.
• 1:29:41
  Speaker 2: I tell you, I tell you, I tell you, we must die.
• 1:29:42
  Speaker 2: Yeah, all right.