Latest / The Scotchy Bourbon Boys / Exploring Whiskey Shenks and Bombergers, Michter's Legendary Legacy

Transcript

Exploring Whiskey Shenks and Bombergers, Michter's Legendary Legacy · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  Speaker 2: Whether you are out for a farm-to-glass distilling experience.
• 1:08
  Speaker 1: On the Three Boys Farm in.
• 1:09
  Speaker 1: Frankfort, Kentucky, or an out-of-this-world tasting experience in New Loop.
• 1:14
  Speaker 1: 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 themed and tasted, you can make a selection and theme your own bottle.
• 1:35
  Speaker 1: A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:43
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:56
  Speaker 2: Look, now you've got me all red, like I've been in the sun.
• 2:13
  Speaker 3: You think you got it.
• 2:14
  Speaker 3: I thought you said that was you think you got it.
• 2:20
  Speaker 3: We love what we do.
• 2:21
  Speaker 3: We're drinking every boo and we talk some shit, but we're telling the truth.
• 2:25
  Speaker 3: Yeah, we're the Scotch and Vernon boys Raising some hell and making some noise.
• 2:33
  Speaker 3: Yeah, we're the Scotch and Vernon boys.
• 2:38
  Speaker 3: We're here to have fun.
• 2:40
  Speaker 1: Oh, enjoy we're here to have fun.
• 3:04
  Speaker 1: Yeah, we'll be right back.
• 3:04
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys, tiny and Super Nash are here tonight.
• 3:12
  Speaker 1: Hey, Super Nash.
• 3:18
  Speaker 2: They can see you in the reflection of the bottles.
• 3:21
  Speaker 2: Hey, super Nash, how's it going?
• 3:33
  Speaker 2: I didn't think about that.
• 3:33
  Speaker 2: Yeah, there's a comment on here.
• 3:34
  Speaker 2: They can see you in the reflection of the bottle.
• 3:37
  Speaker 2: Yep, well, now we're to have to start charging for this podcast.
• 3:43
  Speaker 1: I don't know, it's just bonus material.
• 3:46
  Speaker 1: It'll live forever, yep.
• 3:51
  Speaker 2: Now I'm going to be going back and watching the podcast tomorrow, probably after we get off of here.
• 4:03
  Speaker 1: And you know I don't do edits.
• 4:04
  Speaker 1: This is live, live TV, folks Live TV and we can see.
• 4:15
  Speaker 2: My glass and the bottle.
• 4:20
  Speaker 1: Anyways, all right.
• 4:20
  Speaker 1: So welcome everybody to tonight's podcast.
• 4:24
  Speaker 1: Super Nesh is here.
• 4:25
  Speaker 1: There's been a little bit of shenanigans going on, a little bit I haven't even been drinking.
• 4:29
  Speaker 1: We've got Stacy Pritchard, Adam Roberts, We've got Aaron.
• 4:33
  Speaker 2: Aaron.
• 4:34
  Speaker 1: And we've got Drew Weedland, john Ritt Walker, jamie, I mean, tonight we've got a nice cast of people watching asking questions.
• 4:42
  Speaker 2: We've got Joey DeGrado.
• 4:45
  Speaker 2: What else we got here?
• 4:50
  Speaker 1: Yeah, we've got Tater, dom Aaron, aaron and Joey DeGrado.
• 4:54
  Speaker 1: Yeah, we've got a decent amount.
• 4:59
  Speaker 1: We're going to be doing Bomb Burgers and Shanks tonight because we can.
• 5:04
  Speaker 1: A very, very good day yesterday in the state of Ohio.
• 5:10
  Speaker 1: Remember, we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all your Scotchy Bourbon Boys material.
• 5:20
  Speaker 1: We've got merchandise, not material.
• 5:21
  Speaker 1: We've got merchandise, not material.
• 5:23
  Speaker 1: We've got glen karens, we've got shirts and we've got, uh, bourbon balls.
• 5:28
  Speaker 1: The bourbon balls are going to be being made real soon.
• 5:31
  Speaker 1: But then also make sure you follow us on facebook, instagram, youtube and x and then all those the podcasting formats uh, mainly apple I, iheart and Spotify.
• 5:42
  Speaker 1: But no matter what you do, how you listen, how you watch, make sure yeah, there you go.
• 5:47
  Speaker 1: X.
• 5:47
  Speaker 1: Make sure that you like, listen, subscribe, comment and leave really good feedback.
• 5:53
  Speaker 1: And please go to anywhere you can and give us stars.
• 5:58
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• 5:59
  Speaker 1: If you like what you're hearing, please give us the stars of feedback.
• 6:02
  Speaker 1: It gets us more and more views.
• 6:04
  Speaker 1: Thank you, everybody.
• 6:06
  Speaker 1: On Facebook and YouTube, we just keep getting bigger and bigger and better and better, and it's a lot of fun to be able to do these.
• 6:13
  Speaker 1: Tuesday, thursday night lives bring the whiskey culture to you.
• 6:17
  Speaker 1: Plus, we've got some big things coming up.
• 6:20
  Speaker 1: Our Christmas party is going to be January 27thth.
• 6:27
  Speaker 1: Stacy's gonna be coming up, I know that, but it's jan friday, january 27th.
• 6:30
  Speaker 1: At gervasi it starts at 7 pm.
• 6:34
  Speaker 1: We will have a little bit of a six to seven, six to six thirty kind of a pre thing here at the scotchy bourbon Boys Studios for anybody who wants to come.
• 6:44
  Speaker 1: Superdash, you want to say something?
• 6:46
  Speaker 1: I can see that.
• 6:48
  Speaker 2: My flight arrives at 856 Cleveland Hopkins Airport.
• 6:54
  Speaker 1: So you're flying into Cleveland Hopkins, so guess what I will?
• 6:57
  Speaker 1: Probably we will.
• 6:59
  Speaker 1: Probably I might come up there and pick you up.
• 7:01
  Speaker 1: No, I already got a car rented.
• 7:05
  Speaker 1: Oh, you need a rental car, so maybe you have to.
• 7:07
  Speaker 1: Yeah, so I want to.
• 7:08
  Speaker 1: Maybe we'll meet someplace.
• 7:10
  Speaker 1: I'll set something up and we can meet somewhere.
• 7:12
  Speaker 2: We're going to.
• 7:12
  Speaker 1: Matt's house.
• 7:12
  Speaker 1: Yeah, I'll come up to Matt's.
• 7:15
  Speaker 1: We're going to have some breakfast, beer and bourbon, yeah.
• 7:21
  Speaker 1: Or we can meet, meet at uh, yeah, meet at matt's house and then head over to this distillery that the cleveland distillery has a new facility, and then then make our way to back down.
• 7:32
  Speaker 1: Then we can make our way back down to canton, all right, anyways.
• 7:35
  Speaker 1: But we've got that supernats coming in.
• 7:38
  Speaker 1: Ct will be here, hopefully, whiskey and sheila and uh, roxy, and it's just going to be a really good time.
• 7:46
  Speaker 1: But we got stacy coming, I think, sarah evans, uh, shannon hood, I mean a lot of people are coming from all over.
• 7:52
  Speaker 1: Uh, hopefully everything works out.
• 7:55
  Speaker 1: We get good weather, like we do usually, and then we'll be headed back down to Kentucky.
• 8:00
  Speaker 1: So I tried to.
• 8:03
  Speaker 2: I got an all-wheel drive SUV.
• 8:07
  Speaker 2: I'm preparing for it.
• 8:11
  Speaker 1: Yeah, yeah, for sure, for sure.
• 8:13
  Speaker 1: But then also I might even break out my snowboard and snow boots to bring up there too.
• 8:26
  Speaker 1: But also remember that this Thursday, december 12th, is now our live podcast from Four Roses with Brent Elliott.
• 8:38
  Speaker 1: It'll be probably around 3.30 pm so we'll go a little bit early for our podcast, but we're going to be live from Four Roses, ct looks like he's going to be able to make that, now that we had to switch it to that Thursday.
• 8:55
  Speaker 1: So everybody, look forward to that.
• 8:57
  Speaker 1: I'm working on a couple other.
• 9:00
  Speaker 1: Go ahead.
• 9:01
  Speaker 2: That's like that big guy on the beach just kicking sand in the little guy's face.
• 9:09
  Speaker 1: Hey, I just set him up.
• 9:11
  Speaker 1: You can come to anyone you want, so, but we've got a lot of big things in store for you and then hopefully, uh, as we keep going on youtube and uh, you know all the things that that we've been doing, I really look forward to what's about to happen.
• 9:29
  Speaker 1: This should be freaking awesome.
• 9:32
  Speaker 1: I'm checking out.
• 9:34
  Speaker 1: Oh, I let me just real quick check the microphones for youtube to see if they came back on.
• 9:41
  Speaker 1: They actually did.
• 9:44
  Speaker 1: And it seems like that.
• 9:45
  Speaker 1: For whatever reason, that's a little less annoying.
• 9:47
  Speaker 1: But uh, let's, um, let's quickly.
• 9:52
  Speaker 1: Let's quickly talk about Bomb Burgers and Shanks.
• 9:56
  Speaker 1: And you give you, don't you?
• 9:58
  Speaker 1: Your your.
• 10:00
  Speaker 1: We went to Stolen Wolf this year and Dick Stoll, if I'm not, was the last.
• 10:08
  Speaker 1: He was the last.
• 10:12
  Speaker 1: What are we looking at?
• 10:15
  Speaker 1: How many days a week do you drink whiskey, and how?
• 10:18
  Speaker 1: Much do you drink in one sitting?
• 10:19
  Speaker 1: We were talking about when I just came in?
• 10:22
  Speaker 2: Yeah, my eyes do.
• 10:24
  Speaker 2: I got ocular strabismus in my left eye and that's why they go in.
• 10:31
  Speaker 2: He said stop drinking bud because your eyes are going in opposite directions.
• 10:35
  Speaker 2: Yeah that, I just had to go to optometrists today and they will be sending me to an eye surgeon because I'm going to have to have eye surgery to get that corrected, and you've had it a long time.
• 10:53
  Speaker 1: It's not because of the drinking, it's something that you had your whole life and it's just starting to get a little worse lately, right, yeah?
• 11:02
  Speaker 2: Actually, I've had it for about probably about 10 to 12 years now, and these last two to three years is really, really getting bad.
• 11:11
  Speaker 1: That's why that's why they're gonna have to do surgery to correct it well, if I can attest to that, the more he drinks, the better it gets.
• 11:19
  Speaker 1: It just corrects the problem.
• 11:21
  Speaker 1: That's it.
• 11:22
  Speaker 1: Yeah, it's not like you've been drinking all night, I still have a bit of this.
• 11:28
  Speaker 2: I've only had just a couple of sips.
• 11:31
  Speaker 1: I haven't even touched a sip yet.
• 11:33
  Speaker 1: But Joey says how many days a week do you drink whiskey and how much do you drink in one sitting?
• 11:40
  Speaker 1: Now that we're pretty much I as a podcaster.
• 11:45
  Speaker 1: I podcast twice a week, so there's there's a little bit of uh in one sitting.
• 11:50
  Speaker 1: Maybe I try and keep it most podcasts to two to four ounces at the most.
• 11:56
  Speaker 1: Uh, we, we drink little bits.
• 11:58
  Speaker 1: Now I think super nash is a little bit more professional and might have a few more than that, but for the most part Mine would probably go to maybe six to eight ounces during the podcast.
• 12:12
  Speaker 2: I probably drink about three other nights other than that, and then it's only maybe four of anywhere from two to three ounces, yeah, but you don't do all the podcasts, so I, I I'm on every single podcast.
• 12:27
  Speaker 1: So some weeks you're not on, some weeks you are some, but you're just having kind of pours, um, and then I will from time to time on the weekends, maybe have uh like on a like.
• 12:38
  Speaker 1: If we go out to dinner or whatever I might have, I I might drink that night and I usually cut off any time that I'm drinking.
• 12:45
  Speaker 1: I don't usually do more than you know.
• 12:48
  Speaker 1: Six ounces, which would be like three pours over five or six hours.
• 12:51
  Speaker 1: So as far as that goes, we both know that you have to respect the whiskey and because we're not looking to, you know, be drinking massive amounts, hurting our liver or anything, I actually look at it more from the healthy standpoint.
• 13:08
  Speaker 1: During COVID, I mean, I think I had a poor every single night right before bed and there's a bunch of times I had some congestion or whatever.
• 13:16
  Speaker 1: I mean, as we've covered in the topics before, whiskey is, honestly, was the only medicine on the planet up until they discovered penicillin.
• 13:27
  Speaker 1: So it was what they used for coughs and colds and flus and whatnot, and they still to this day do.
• 13:33
  Speaker 1: If you you know, if you know what's going on and how it goes.
• 14:24
  Speaker 1: They do still.
• 14:25
  Speaker 1: It's still in cough medicine, alcohol is, and they're still, and so you know it's it's we basically respect, what are what we do total respect.
• 14:37
  Speaker 1: Yeah, we're looking at some.
• 14:38
  Speaker 1: Are we trying to look at more reflections?
• 14:41
  Speaker 2: that was me.
• 14:42
  Speaker 2: I was gonna say knock on wood, but I sent my dog off.
• 14:48
  Speaker 2: She thinks somebody's knocking at the door.
• 14:58
  Speaker 2: Sasha, all right, but I was going to say knock on wood.
• 15:01
  Speaker 2: To this day I've still had COVID and I can't remember the last time that I was exposed to flu or anything like that.
• 15:09
  Speaker 2: I mean just that strong health and immune system, and I always believe in trying to keep that up.
• 15:14
  Speaker 2: And a good quart of whiskey uh, where, he said, is what matters yeah, yeah, we, you know.
• 15:21
  Speaker 1: So, yes, we do know that the audio is.
• 15:24
  Speaker 1: We know that the audio guys are is echoing.
• 15:30
  Speaker 1: I'll try and fix it next time.
• 15:32
  Speaker 1: It seems to be something that for some reason, when I turn down the phone all the way down volume, it's popping back up on me.
• 15:42
  Speaker 1: It won't hold, maybe I don't know, maybe it's those microphones.
• 15:47
  Speaker 1: I'll check it out.
• 15:48
  Speaker 1: Since he's there, let me just give it one last pop in.
• 15:51
  Speaker 1: I'll try to fix this a little bit.
• 15:54
  Speaker 1: But you know, when I, when I use the volume, it just instantly comes back up.
• 16:01
  Speaker 1: I try, it goes down and it's popping up a little bit.
• 16:06
  Speaker 1: That's where you're getting your echoing.
• 16:08
  Speaker 1: I will try and see what that is.
• 16:11
  Speaker 1: I've never experienced where it automatically goes back up and it must be something with the sharing or whatever.
• 16:17
  Speaker 1: But some people do drink to just get shit.
• 16:21
  Speaker 1: Then if you're just drinking to get drunk, you shouldn't even be, you know, drinking high-end whiskeys.
• 16:28
  Speaker 1: The high-end whiskeys they're expensive and they're about relaxation.
• 16:33
  Speaker 1: There's a lot of cheap stuff out there that you can drink, that you know gets you.
• 16:41
  Speaker 1: Anyways.
• 16:42
  Speaker 1: So yeah, we're having some really good people.
• 16:45
  Speaker 1: Come on, you know what I mean.
• 16:46
  Speaker 1: The comments.
• 16:47
  Speaker 1: You're just so funny.
• 16:48
  Speaker 1: We think that it's funny, funny and just keep them coming.
• 16:51
  Speaker 1: But um so adam roberts said he was in columbus and he was able to pick up a shanks and he was able to pick up a bomb burgers and he said they put they didn't put them out because the way the state works, um, it didn't get on.
• 17:06
  Speaker 1: It's not an allocated bourbon.
• 17:07
  Speaker 1: They barely even know what it is, so it doesn't make on.
• 17:09
  Speaker 1: It's not an allocated bourbon.
• 17:09
  Speaker 1: They barely even know what it is, so it doesn't make the allocated list, adam.
• 17:11
  Speaker 1: So when you get a non-allocated that's not on the list, you have to put it out within three or four hours before getting it.
• 17:19
  Speaker 1: So it wasn't a weekend thing, it was out.
• 17:22
  Speaker 1: I was able to get mine on Wednesday too.
• 17:24
  Speaker 1: We're going to be barrel bashing it.
• 17:26
  Speaker 1: We got some stuff.
• 17:28
  Speaker 1: So super natural day too.
• 17:28
  Speaker 1: Um, we're going to be barrel bashing it.
• 17:29
  Speaker 2: Uh, we got some stuff so super.
• 17:31
  Speaker 1: Next, I need you to talk about the history of mictors.
• 17:34
  Speaker 1: Are you not hearing me?
• 17:38
  Speaker 1: You can't hear me.
• 17:39
  Speaker 1: You're gonna give me some history on mictors.
• 17:43
  Speaker 1: I mean you're.
• 17:44
  Speaker 1: You're the one that owns the stuff.
• 17:46
  Speaker 1: Mictors started in pennsylvania sh, and Bombergers used to be in Pennsylvania.
• 17:52
  Speaker 2: I'm going to have to do away with my camera right quick because I got some history on it, but let's just pull it up here.
• 18:03
  Speaker 1: All right, you mean you're going to go off, yeah.
• 18:07
  Speaker 2: I had to go off because I can't keep both of them on.
• 18:10
  Speaker 2: I can't split the screen like you on my phone.
• 18:15
  Speaker 1: I have two phones.
• 18:16
  Speaker 1: But there you are.
• 18:18
  Speaker 1: You're locked up until you come back.
• 18:24
  Speaker 2: It's caused on company in 1753.
• 18:28
  Speaker 2: And originally known as Sheik's and later as Bombergers, the whiskey company, which ultimately became known as Mictors, was founded by John Sheik, a Swiss Mennonite farmer in Shaperstown, pennsylvania, in 1753.
• 18:51
  Speaker 2: In its earliest days, sheen produced whiskey from rye grain, a favorite local crop in the Pennsylvania Blue Mountain Valley, where the distillery was located, and according to Pennsylvania Historical War commemorated by the Lebanon Valley Coin Club in 1978, this particular rye whiskey was so valued that, when the Revolutionary War broke out, general George Washington visited the distillery and purchased whiskey to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge.
• 19:23
  Speaker 2: Over 200 years later, the Mixtress Pennsylvania management would stay mixtred with the whiskey that warned the American Revolution.
• 19:31
  Speaker 2: In the mid-1800s, pennsylvania Dutchman Abraham Bonberger purchased the distillery and it became known for many decades as Bonbergerie and then as passage of prohibition in 1990 forced the distillery, along with other American spirit producers, to shut its doors to the public.
• 19:52
  Speaker 2: Although the distillery did reopen after the repeal of prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position.
• 20:03
  Speaker 2: During the 1950s, louis Foreman, one of the distillery's then-owners, created a modern Mictors brand name by combining portions of his son's names, michael and Peter.
• 20:15
  Speaker 2: In 1989, the entire American whiskey industry suffered for a long downtime.
• 20:21
  Speaker 2: Mictors' then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in despair and the Mictors' name seemingly lost to history For a not known or fortuitous connection.
• 20:36
  Speaker 2: The two whiskey lovers with an abiding admiration for the old Mictors' legacy and quality Now restoring the legend honoring Mictors' legacy.
• 20:47
  Speaker 2: With the resurgence in Kentucky in the 1990s, joseph J Magliocco and his consultant and mentor, richard Dick Newman teamed up to resurrect the Mictors.
• 20:58
  Speaker 2: Magliocco, who entered the wine and spirits industry after attending Yale College and graduating from Harvard Art School, was eternally familiar with Mictors through his college days, just imbibing, bartending and selling mixtures.
• 21:10
  Speaker 2: Newman, meanwhile, had followed up his service in the US Marine Corps, for which he earned a Purple Heart, with an illustrious career in the whiskey business, eventually running Old Grandad, old Pro and Old Taylor for National Distillers, before becoming president and CEO of Austin Nichols, the distiller of wild turkey.
• 21:31
  Speaker 2: Magliocco and Newman began with a simple strategy to honor the mixtures' legacy by producing the best whiskey possible Cosby Dan.
• 21:41
  Speaker 2: After filing for the unused and abandoned mixtures trademark, they made their first major strategic decision to resurrect mixtures in Kentucky, in the heart of the modern American whiskey industry and ensure access to the best whiskey talent and resources available.
• 21:57
  Speaker 2: Today Mixtures has three locations in Kentucky a 78,000 square foot distillery in the Chively section of Louisville, an architecturally significant Fort Nelson building on Louisville Museum Road and 205 acres of farmland in Springfield.
• 22:13
  Speaker 2: There you go.
• 22:15
  Speaker 1: There you go.
• 22:16
  Speaker 1: So yeah, but so now the last distiller was Dick Stoll from Michter's when they were in Pennsylvania.
• 22:31
  Speaker 1: He is actually working and partners at Stoll and Wolf in Pennsylvania right now, and you did an actual distilling class with Alan Bishop and Jim distilling class with Alan Bishop and Jim Richard Stone passed away just about two years ago, okay, so he was there and then.
• 22:57
  Speaker 1: But Jim Wolfe, jim Wolfe, yes.
• 23:01
  Speaker 2: And his son Dick Stone's legacy, dick Stone and.
• 23:04
  Speaker 1: Wolfe, right, and then they initially Bombergers, if I'm not, not mistaken, was a rye out of pennsylvania.
• 23:13
  Speaker 1: Um, the bomb burgers here through mictors is now, uh, bourbon.
• 23:17
  Speaker 1: But at the same time I know they tried to do a bomb burgers at stolen wolf but because mictors had it, it just didn't work out that way.
• 23:26
  Speaker 1: They actually call it, they have a name for it right now, but you can get that rye.
• 23:35
  Speaker 1: That was initially the Pennsylvania version of Bombergers.
• 23:39
  Speaker 1: Same mash bill, same everything that was being made.
• 23:43
  Speaker 1: You can get that at the Stolen Wolf Distillery.
• 23:45
  Speaker 1: So that's one little thing that you can pick up there.
• 23:48
  Speaker 1: They can't use the name, but you're talking about the original distillery and the distiller and him going into, you know, carrying on the legacy.
• 23:58
  Speaker 1: But coming to this, I mean right now Andrea Wilson and Dan McKee.
• 24:06
  Speaker 1: Dan McKee is the master distiller and Andrea is the head of maturation and the two of them are producing some of the best whiskeys, in my opinion, in the country.
• 24:20
  Speaker 1: You know, I don't know what you think, but you know, for one of the cool things that I'm sipping on now, super Nash, is I'm sipping on the shanks you sent up a couple of years ago.
• 24:32
  Speaker 1: So I never heard of shanks and bomb burgers, and neither did you.
• 24:37
  Speaker 1: And you got it and all of a sudden you had a shanks and a bomb burgers, your original bottle and you're like, you brought up the samples and I'll give everybody on YouTube and you can't see it on the audio.
• 24:51
  Speaker 1: But you know, you can see this little sample bottle I don't even know what, there's no way.
• 24:54
  Speaker 1: It's a little label and everything.
• 24:55
  Speaker 1: But I think that first bottle that you sent up but we did, I drank the bomb burgers, but I didn't.
• 25:01
  Speaker 1: We never got to the shanks.
• 25:02
  Speaker 1: So this bottle has been sitting down here and I poured it just now.
• 25:06
  Speaker 1: And shanks is a little bit different than bombers because shanks is similar to it's a sour mash whiskey, you know, and so it isn't.
• 25:16
  Speaker 1: Um, it is not the.
• 25:19
  Speaker 1: You know what is it?
• 25:23
  Speaker 1: What does he say?
• 25:23
  Speaker 1: Chicago is the second.
• 25:25
  Speaker 1: So so I know that Drew's asking a question real quick.
• 25:29
  Speaker 1: We were getting into the shanks aspect, but shanks is a solar mesh, but, drew, I believe the first one was the.
• 25:35
  Speaker 1: They had extra 2023 that they distributed.
• 25:38
  Speaker 1: That's what we me and super Nash were able to pick up.
• 25:40
  Speaker 1: We picked up the bomb burgers 2023.
• 25:43
  Speaker 1: And I think they re-released that.
• 25:45
  Speaker 1: But now what they're releasing now in this run is 2024, and that's what we both have these two bottles, the two, not both of us.
• 25:53
  Speaker 1: I have the two bottles from 2024, but tell me about this first bottle of shanks that you have, oh, that you picked up one of those too.
• 26:02
  Speaker 1: Okay, that's not what you picked up at the.
• 26:05
  Speaker 2: And the 2024 Bomb Burgers.
• 26:08
  Speaker 1: And if you look behind me, over my shoulder, underneath the on-air, that is my Bomb Burgers, signed by both Andrea and Dan McKee, and I was so glad I was able to get another Bomb Burgers.
• 26:20
  Speaker 1: Now I have the 2023 here also, right here.
• 26:24
  Speaker 1: If you look, I've got the 2023.
• 26:27
  Speaker 1: We shared this on our special Kentucky Bourbon Festival.
• 26:32
  Speaker 1: We opened this and drank this in 2022.
• 26:35
  Speaker 1: No, the 2023,.
• 26:37
  Speaker 1: This was shared on our Scotchy Bourbon Boys bus tour, but I still have a little bit there from 2023, but I also have the 2024s.
• 26:49
  Speaker 1: So that's really kind of a cool thing, wouldn't you say?
• 26:53
  Speaker 2: Absolutely.
• 26:58
  Speaker 1: Yep, so anyways, that reading you did just froze you, but you could hear your audio, so we know what we can do.
• 27:06
  Speaker 1: Now we're learning on this sharing thing on YouTube.
• 27:10
  Speaker 1: It looks like.
• 27:10
  Speaker 2: I'm back up on you.
• 27:12
  Speaker 1: Oh, you are back up.
• 27:13
  Speaker 1: When you went back to your camera, it went right back up, so good job.
• 27:18
  Speaker 2: Yeah, I didn't stop it.
• 27:19
  Speaker 2: I just switched screens to some information that I got pulled up, and I got some information pulled up on she and, uh, I'm burning each the 2024.
• 27:30
  Speaker 2: Okay, so you got the 2024, let's do it.
• 27:33
  Speaker 1: This is before I do it.
• 27:35
  Speaker 1: This is the old louisville whiskey company.
• 27:39
  Speaker 1: This is amin down there.
• 27:42
  Speaker 1: You got to visit him, old louisville whiskey company.
• 27:45
  Speaker 1: And uh, old louisville, kentucky.
• 27:47
  Speaker 1: Uh, check it out.
• 27:49
  Speaker 1: But they sponsor our barrel bash segment and we are about to go into the barrel bash segment.
• 27:55
  Speaker 1: So here we go on bomb burgers 2024.
• 28:00
  Speaker 1: And uh, one more second because, uh, one thing that I didn't prepare is.
• 28:06
  Speaker 1: I gotta run, get my my pad and pen to keep up with the scores, just so you know we've done this section, because he gets the pad and pen and he records them of what we do and every single time Super Nash forgets his pad and pen.
• 28:20
  Speaker 1: But that's okay.
• 28:21
  Speaker 1: I'm opening up the Bombergers.
• 28:23
  Speaker 1: You heard that, and now I'm going to open up the Shanks.
• 28:25
  Speaker 1: I'm opening up the Bombergers you heard that, and now I'm going to open up the Shanks.
• 28:27
  Speaker 1: I'm super excited, just you know.
• 28:28
  Speaker 1: It's funny because these are coveted bottles and John and Drew know this.
• 28:34
  Speaker 1: And to be able to go out and be sitting at lunchtime and realize that these bottles are available and I'm going to them both, that is a double.
• 28:47
  Speaker 1: It's like a double mint commercial.
• 28:50
  Speaker 1: You get both of them at the same time.
• 28:52
  Speaker 1: It's just not something that happens.
• 28:54
  Speaker 1: It's like a win, a win, win, you win, and so lately I just been enjoying the last couple weeks of all the wins.
• 29:04
  Speaker 1: Don't win very often, but when you do do, you've got to really, really enjoy it.
• 29:09
  Speaker 1: So I am going to, in honor of Stolen Wolf, I'm going to put this Bomb Burgers my one Bomb Burgers in this glass and I'm going to enjoy a pour of about an ounce and a half and I am going to put the shanks in my scotchy bourbon boy, glen Karen.
• 29:28
  Speaker 1: Yeah, double your pleasure, that's for sure.
• 29:31
  Speaker 1: Stolen Wolf is the Now.
• 29:33
  Speaker 1: This shanks is my first ever.
• 29:37
  Speaker 1: Now, ct tonight texted me about the Bomb Burgers.
• 29:41
  Speaker 1: He was like he hadn't opened the shanks yet, but he's like this bottle is insane.
• 29:48
  Speaker 1: So we're looking at some good stuff.
• 29:50
  Speaker 1: You know, uh, you know, we'll let you know about it.
• 29:54
  Speaker 1: Uh, our barrel bashing system.
• 29:56
  Speaker 1: Now nash is going to be giving you a little bit more on each brand as we do this, but our barrel bashing system is based off of a barrel bash.
• 30:07
  Speaker 1: What else did I put down here?
• 30:09
  Speaker 1: I I had, oh, I'm supposed to switch over.
• 30:13
  Speaker 1: I switch over from my whiskey thief hat over to my old louisville because we are about to barrel bash.
• 30:20
  Speaker 1: Um, shanks and bomb burgers.
• 30:22
  Speaker 1: The system is based off of.
• 30:27
  Speaker 1: Our barrel bashing system for the Scotchy Bourbon Boys is based off of four categories Nose, smell, body, taste and finish.
• 30:38
  Speaker 1: Each category has amounts of barrel bashes that we can give them.
• 30:44
  Speaker 1: When it comes to the nose and the body, you can give it up to a four.
• 30:49
  Speaker 1: When it comes to the taste and the finish, you can give up to five Each category plus, if one category is exceptional, just one of them.
• 31:01
  Speaker 1: You're allowed to use it and use our ever famous butt up up.
• 31:07
  Speaker 1: So that is a 19 out of 18 is a perfect bourbon.
• 31:13
  Speaker 1: That means it got a butt up up and scored all in the top of each one.
• 31:19
  Speaker 1: Now, a lot of times when we're doing this, it's kind of not fair, because the bourbon I just think, even from a couple years ago, the quality of the bourbon that we've been tasting has just gone skyrocketing.
• 31:33
  Speaker 1: We have a lot more high scores than when we used to.
• 31:37
  Speaker 1: Now, just remember, all bourbon is based off of personal preference.
• 31:44
  Speaker 1: Just because we like a bourbon doesn't mean you have to like it.
• 31:49
  Speaker 1: You might disagree with us, because everybody's taste is a little bit different.
• 31:54
  Speaker 1: Just know that.
• 31:55
  Speaker 1: So we are about to do the Old Louisville Whiskey Company, scotchy Bourbon Boys, barrel bashing, rating of shanks and bomb burgers.
• 32:06
  Speaker 1: It's what you've all been waiting for.
• 32:07
  Speaker 1: All right, everybody, let's start off with the no's, and Super Nash is going to give us a history, a little bit of history on shanks.
• 32:16
  Speaker 1: You're not going to.
• 32:18
  Speaker 1: That's a little bit of dead space there, buddy.
• 32:22
  Speaker 2: Actually I'm not going to give you a history on shanks.
• 32:26
  Speaker 1: What are you going to give me a history on?
• 32:30
  Speaker 2: I just gave you a history on milk cheese.
• 32:31
  Speaker 2: Actually, all I got is looks like the taste of the food, the what.
• 32:39
  Speaker 2: All right, it's Sheiks.
• 32:44
  Speaker 2: Here we go.
• 32:48
  Speaker 2: There you go.
• 32:49
  Speaker 2: Sheik's Homestead Sour Mash Whiskey honors the legacy of American whiskey figure, john Sheik, who, in 1753, founded a distillery that was to become known as Mictors in the 20th century.
• 33:01
  Speaker 2: He joined us in toasting and celebrating American whiskey history.
• 33:03
  Speaker 2: All right, we join us in toasting and celebrating American whiskey history.
• 33:06
  Speaker 2: Right.
• 33:06
  Speaker 2: She's a sour mash style whiskey with three types of rye in the mash bill.
• 33:11
  Speaker 2: The stage, at least in part, in 24 month air drive, the season source from the Boston region of France and it's bottled at 91.2 proof and priced around $110.
• 33:25
  Speaker 2: I believe actually this year it's $119.99.
• 33:31
  Speaker 1: Actually, honestly, it was $109.99.
• 33:35
  Speaker 2: Right, okay, $109.99.
• 33:37
  Speaker 1: It was right there.
• 33:38
  Speaker 1: I mean, I have to say the nose, I mean.
• 33:44
  Speaker 1: So the thing about Michter's and what Dan and Andrea do they are not the one thing that Michter's is is a little bit different than a lot of places.
• 33:53
  Speaker 1: A lot of places are very, very transparent.
• 33:55
  Speaker 1: They give every aspect of what they do and Michter's and Joe and Andrea and Dan are firm believers that, although that's important to them, the taste of the whiskey speaks for itself.
• 34:14
  Speaker 1: They're just from a different perspective that you don't need to know their exact mash bill, you don't need to know what their blends are.
• 34:21
  Speaker 1: You just have to like their whiskey and you know at first.
• 34:27
  Speaker 1: When you start to get into that kind of a thing and you're right now super nash, not on, you're just froze, but first when you start to get onto that uh kind of you know aspect, it might some people want transparency, but when you keep going further and further down the line with this and I mean honestly, and you get to, I got, we've gotten to know Dan and Andrea you realize that what they are right.
• 34:55
  Speaker 1: You don't need that transparency.
• 34:58
  Speaker 1: The whiskey they produce the sour mash whiskey.
• 35:00
  Speaker 1: They're producing the bourbons.
• 35:02
  Speaker 1: They're producing the barrel strength, the toasted barrels they're producing there at Michter's are fantastic.
• 35:08
  Speaker 1: They don't do single barrels.
• 35:10
  Speaker 1: I mean it's not like you can go there on a single barrel, because they basically are, I think, everything on their blending and their aging and their distilling skills to make some of the best whiskey in America right now.
• 35:26
  Speaker 1: And I would have you know this is the 2024 shanks.
• 35:29
  Speaker 1: It's 90.4 proof, did you say, or 90.1?
• 35:33
  Speaker 1: , but it's in the 90 proof range 91.2.
• 35:36
  Speaker 1: 91.2, thank you, but the nose on this is just.
• 35:42
  Speaker 1: I'm trying to think.
• 35:44
  Speaker 1: I think it's confectionary sugar.
• 35:46
  Speaker 1: It's like fresh sheets, like if you take fresh sheets off the line and then you put and you sprinkle it with powdered sugar.
• 36:02
  Speaker 1: It has such a like an apple, like that fresh, Like you pull an apple off the branch, pick an apple and you bite into it.
• 36:12
  Speaker 1: Some of them have such a fresh tart.
• 36:15
  Speaker 1: But then there's that confectionery sugar.
• 36:18
  Speaker 1: I mean it's just, you get that sweet sugar, let's see.
• 36:25
  Speaker 2: It's a is like brown sugar.
• 36:28
  Speaker 1: I'm getting like maybe a white peach, I'll give you that, almost like a.
• 36:35
  Speaker 1: I'll give you a peach, peach, apple pie.
• 36:41
  Speaker 1: That would almost do it, wouldn't it?
• 36:47
  Speaker 1: Because there's a little bit of tartness from the apples.
• 36:52
  Speaker 2: But then you're getting that white, that real white sweet peach.
• 36:55
  Speaker 2: Then I'm getting that brown sugar that deep, that deep brown sugar wow, the finish is solid peach.
• 37:11
  Speaker 1: That is an interesting whiskey.
• 37:13
  Speaker 1: I don't think I've ever had one that did like a solid peach, high, fresh peach off the finish.
• 37:20
  Speaker 1: Oh my god, that's delicious.
• 37:27
  Speaker 1: It drinks way.
• 37:29
  Speaker 1: The body is way more than 90.1 proof, 91.2 proof.
• 37:37
  Speaker 1: It drinks like it's got like 110.
• 37:41
  Speaker 2: Yeah.
• 37:43
  Speaker 1: I didn't know any better.
• 37:43
  Speaker 1: Anyways, all right, so let's uh ash this.
• 37:50
  Speaker 1: So you want to go first on the nose and really, really love the nose on this.
• 38:00
  Speaker 2: You keep my nose out of a glass so good, because each time you go back to know that and I keep switching off because it just a little bit more down, almost getting like a little bit cool, no good, maybe like a little bit of honeysuckle.
• 38:15
  Speaker 2: It's getting so much on this man.
• 38:19
  Speaker 1: I'm gonna have to give it a bullet.
• 38:20
  Speaker 1: I love the nose.
• 38:21
  Speaker 1: He gives it a four.
• 38:27
  Speaker 1: Well, I'll try it this way too I'm actually hearing your barrel you can actually hear it, huh all right that's a first.
• 38:38
  Speaker 1: All right, that's a four.
• 38:40
  Speaker 1: I will have to.
• 38:41
  Speaker 1: I concur, there's nothing, it's so fresh and sweet and and peachy and app.
• 38:53
  Speaker 1: I mean it's fresh, fresh, yeah, I give it a 4 also all right, so I'm gonna go body it does a nice thing in my glass, there's no doubt about it.
• 39:11
  Speaker 1: It's got thick legs.
• 39:13
  Speaker 1: I mean the legs, if you can just catch that.
• 39:15
  Speaker 1: As they go down they just it sticks and gets thick and they actually kind of go sideways.
• 39:21
  Speaker 1: It's just like crazy thick.
• 39:23
  Speaker 1: I mean the viscosity is there and for a 90 proof, if you give it a barrel bash, I will have to say it just doesn't quite hit my cheeks.
• 39:34
  Speaker 1: It's a big flavor in my mouth as far as what it is, but for the, the one thing that I'm going to give the body a three out of four give the body a three out of four.
• 40:02
  Speaker 2: For me, the body on this really looks a lot better in the glass, like when you look at this in the glass and how it sticks and the legs run and how sugary and thick it is.
• 40:08
  Speaker 2: I'm expecting it's gonna have a big body to it when it hits your mouth.
• 40:10
  Speaker 2: I'm just getting it up front and across the front of my tongue, but it never really reaches the sides or the back like I want it to.
• 40:16
  Speaker 2: So I'm going to have to concur with you and say taste three.
• 40:25
  Speaker 1: Alright, you're going to do the taste.
• 40:27
  Speaker 1: You go first on taste.
• 40:29
  Speaker 2: I'm going to put the taste on this.
• 40:30
  Speaker 2: It has a lot of flavor, it's got a lot of flavors out of it, but they quickly go away, and I think this is also where it's lacking a little bit.
• 40:33
  Speaker 2: I think it's a little bit too much.
• 40:34
  Speaker 2: I think it's a little bit too much.
• 40:35
  Speaker 2: I think it's a little bit too much.
• 40:36
  Speaker 2: I think it's a little bit too much.
• 40:44
  Speaker 2: They quickly go away, and I think this is also where it's lacking a little bit.
• 40:52
  Speaker 2: I don't know, it's kind of hard.
• 40:57
  Speaker 2: I'm starting to give it a three, but each time I sip it I keep getting a little bit more flavor.
• 41:03
  Speaker 2: So I'm going to have to give it a four, four out of five.
• 41:11
  Speaker 1: I will concur, I was gonna give it a four the whole time.
• 41:14
  Speaker 1: Uh, I like the flavor, I love it, but when I'm looking for a lot of stuff, especially like I love whatever like about mixture makers I like the brown sugar, I like the caramel.
• 41:24
  Speaker 1: That's kentucky to me, this is unique.
• 41:27
  Speaker 1: So the four that I give it is based off of the fact that I I can't get.
• 41:33
  Speaker 1: I'm not going to give it a five because not because it just doesn't for what it is, it tastes awesome.
• 41:37
  Speaker 1: I mean, that peachy kind of syrupy kind of flavor is fantastic.
• 41:42
  Speaker 1: I love peach, I'm gonna say, but I will tell you that if I compare it to other things, I like caramel more than I like peach, when, if I had a choice, I'll eat them both and love both.
• 41:54
  Speaker 1: But this is a four for me as far as taste.
• 41:56
  Speaker 2: All right, so now what's even better about having them both the same time right so the so.
• 42:03
  Speaker 1: Right.
• 42:05
  Speaker 1: So the finish to me, in a classic way, doesn't hold on forever, but the peach taste doesn't leave my mouth and that, still to me, is the finish, the burn, everything's gone, but I still will taste that peach.
• 42:23
  Speaker 1: It does a lot of stuff.
• 42:25
  Speaker 1: There's a lot of flavors in there.
• 42:26
  Speaker 1: There's the sugary and peachy and maybe a little bit um like, um, not the sweetest peach or you know what I mean, I think when you bite into a peach pie.
• 42:37
  Speaker 1: But then it just finishes up like you've been to a peach and you're done eating peach and the flavor is still there.
• 42:44
  Speaker 1: It's still there.
• 42:45
  Speaker 1: I'm talking, I can taste peach now, a minute after.
• 42:51
  Speaker 1: I was tasting peach three minutes after.
• 42:53
  Speaker 1: So it kind of a long finish.
• 42:56
  Speaker 1: And then it's unique and I will still go with four on the fish.
• 43:07
  Speaker 2: The flavors just keep going and going and going.
• 43:10
  Speaker 2: I can taste that sweet part of that peach.
• 43:14
  Speaker 2: I taste part of that part in the one side of the back.
• 43:31
  Speaker 2: Then I get a little bit of that, you know.
• 43:35
  Speaker 2: On the other side I'm getting that sweet peach, you know.
• 43:37
  Speaker 2: Yeah, that's why I think that fish is right there.
• 43:41
  Speaker 2: I think it's good too.
• 43:47
  Speaker 1: So we both get, I believe, the same score, which is 15.
• 43:50
  Speaker 1: What's for?
• 43:52
  Speaker 1: 15 out of 19 or 18?
• 43:54
  Speaker 1: Because there was no.
• 43:54
  Speaker 1: But I will tell you that the shanks that you sent me that's been sitting on my shelf this little sample bottle, so I look forward to this is a fresh crack of this shank.
• 44:09
  Speaker 1: There's no doubt this was a fresh crack.
• 44:10
  Speaker 1: So you're talking about fresh crack of something.
• 44:12
  Speaker 1: This shanks here in all the caramels that shanks you sent up me first time, is like a caramel caramel bomb.
• 44:20
  Speaker 1: I'm gonna sit here.
• 44:23
  Speaker 2: I would take it to what?
• 44:24
  Speaker 2: What'd you do?
• 44:37
  Speaker 1: A pour so that.
• 44:41
  Speaker 1: So I look forward to what that shanks does in the bottle.
• 44:43
  Speaker 1: I can't wait, all right, so once again we're at the old louisville kentucky whiskey company old louisville uh whiskey company, with amin down there.
• 44:55
  Speaker 1: Make sure when you're in louisville that you look up old louisville whiskey company.
• 45:01
  Speaker 1: Stop by amin.
• 45:03
  Speaker 1: They got barrels.
• 45:03
  Speaker 1: Amin is such a great host, he owns the place.
• 45:08
  Speaker 1: It's an experience just like none other.
• 45:11
  Speaker 1: Uh, it's not, it's not.
• 45:13
  Speaker 1: He does a lot of stuff they do at whiskey thief, but amin uh is right there with you pretty much all the time.
• 45:19
  Speaker 1: He's the guy.
• 45:20
  Speaker 1: So all right, so check it out.
• 45:24
  Speaker 1: So now we're going to do the barrel batch of the Bombergers.
• 45:29
  Speaker 2: This is the first time we've ever barrel batched two whiskeys in one night.
• 45:34
  Speaker 1: Yeah, but when you buy the sisters and the brothers, when you buy the brother and sister, you've got a barrel batch.
• 45:41
  Speaker 1: You've got to set precedent.
• 45:43
  Speaker 2: Are we talking about whiskey celebrity here?
• 45:48
  Speaker 1: All right, so I'm going to go first on nosing the numbers.
• 45:50
  Speaker 1: Now, this bourbon, this isn't a sour mash, this is a bourbon.
• 45:56
  Speaker 1: And all right, I think, are you gonna?
• 46:02
  Speaker 1: I will read about you.
• 46:05
  Speaker 1: Read about it, but don't turn your camera off.
• 46:09
  Speaker 2: All right.
• 46:10
  Speaker 2: Tom Berger's Declaration of Bourbon honors the legacy of the former distillery known as Tom Berger's in the 1800s and later as Mifters in the 20th century.
• 46:20
  Speaker 2: Please join us in toasting the celebrating and celebrating American whiskey history.
• 46:26
  Speaker 2: He's joining us in toasting the celebrating and celebrating American whiskey history.
• 46:29
  Speaker 2: Bombard 20 and 24 release is 108th fruit, all of them, and you've got to go away just for a second, because that's where I got the info on those Bombarders.
• 46:45
  Speaker 1: So there's very, there are very little batches.
• 46:47
  Speaker 1: So this I have bottle 996.
• 46:49
  Speaker 1: What bottle do you have?
• 46:52
  Speaker 2: I have bottle 2176 of 2519.
• 46:59
  Speaker 1: This one.
• 46:59
  Speaker 1: I got 996 of 2536, 2024.
• 47:04
  Speaker 1: There you go.
• 47:06
  Speaker 3: What.
• 47:07
  Speaker 1: How come yours is a Because they did two batches, like John.
• 47:11
  Speaker 2: Ritz said yeah, what's your batch number?
• 47:15
  Speaker 1: It's Batch.
• 47:16
  Speaker 1: Shit Crazy.
• 47:18
  Speaker 1: Mine is Batch 24F-2280.
• 47:22
  Speaker 1: Mine's 24F-2308.
• 47:28
  Speaker 1: Okay, mine's 24F2308.
• 47:29
  Speaker 1: Okay, but Shanks doesn't work like that, does it?
• 47:43
  Speaker 1: No, I got bottle 2279 of 2434.
• 47:48
  Speaker 1: I got 2279 of 2434.
• 47:56
  Speaker 2: I got 2212 of 2575.
• 47:59
  Speaker 2: My batch is 24E2227.
• 48:04
  Speaker 1: I got to actually get my glasses for that.
• 48:08
  Speaker 1: Why are they not there?
• 48:09
  Speaker 1: There they are, they're way over here.
• 48:11
  Speaker 1: All right Fun.
• 48:19
  Speaker 2: The fun of it all, of getting old.
• 48:20
  Speaker 2: The nose on this is fantastic.
• 48:41
  Speaker 1: What.
• 48:46
  Speaker 2: What, what.
• 49:01
  Speaker 1: I thought I was hearing some other language.
• 49:03
  Speaker 1: Anyways, you're going back to your camera.
• 49:08
  Speaker 1: All right, here we go.
• 49:10
  Speaker 1: So the nose on this puts me in heaven.
• 49:14
  Speaker 1: I have a toasted, a dark toasted, salted caramel and a little bit of the oak, and I could like, I want to put my nose in it and I want to inhale it.
• 49:36
  Speaker 1: So this nose on this Bomb Burgers.
• 49:41
  Speaker 1: I'm going to give a four with a ba-da-ba, ba-da-ba.
• 49:51
  Speaker 1: It's damn fantastic.
• 49:54
  Speaker 1: I'll give you some cherry.
• 50:11
  Speaker 1: Oh, my god, it's so good.
• 50:13
  Speaker 1: I wasn't sure if Walker's still there.
• 50:25
  Speaker 1: A little bit of what you're saying, but I get that burnt caramel.
• 50:38
  Speaker 1: You know, maybe the batches are just a little different.
• 50:41
  Speaker 1: I think our shanks batches were pretty close.
• 50:45
  Speaker 1: I think it worked too.
• 50:47
  Speaker 1: Oh, it's so good.
• 50:51
  Speaker 1: What are you going to give this?
• 50:53
  Speaker 1: I'm going to give it a A, what, a?
• 50:55
  Speaker 1: What?
• 50:57
  Speaker 1: Let's see.
• 51:04
  Speaker 1: Am I missing out?
• 51:05
  Speaker 1: Did the comments die on Facebook here?
• 51:07
  Speaker 1: Did I die?
• 51:09
  Speaker 1: Are we locked up on Facebook or something?
• 51:12
  Speaker 2: Because I'm going to look, looks like they're locked up on.
• 51:14
  Speaker 1: YouTube.
• 51:14
  Speaker 1: No, that's yep, joey was the last one, but what happened?
• 51:19
  Speaker 1: That's somebody else's live stream, yeah, but there's still people coming on.
• 51:25
  Speaker 1: They're just not commenting.
• 51:26
  Speaker 1: But oh, john says we're good, all right, so you're next.
• 51:33
  Speaker 1: This is the body, okay.
• 51:41
  Speaker 2: This is the body.
• 51:44
  Speaker 1: I think that is the joint that takes the other legs up here.
• 51:46
  Speaker 1: Now the legs there are a little bit thinner.
• 51:47
  Speaker 1: I mean it's weird, but they're a little bit thinner than what was happening to.
• 51:52
  Speaker 1: They're thinner, but once they do.
• 51:54
  Speaker 1: They're thinner and then they just drip right down.
• 51:58
  Speaker 1: Yeah, there's a lot of them, but they're way thinner than what was happening in with the shanks.
• 52:04
  Speaker 1: It's interesting look at.
• 52:06
  Speaker 1: It takes forever before they start to appear.
• 52:08
  Speaker 1: Once they do, they're a lot thinner than they just drip yep, I see that's good though you know it's funny you're completely different than what I was seeing in the glass.
• 52:26
  Speaker 1: This body is hitting the roof it's weird because I'm getting all that caramel flavor on the roof of my mouth, on my tongue, under my tongue but then the back of my throat but on the tip of my tongue and my cheeks it's, it's there and it's singing kind of like.
• 52:50
  Speaker 1: I know that whiskey's there in the thing, but I don't get the flavor off the side.
• 52:55
  Speaker 1: I mean, I have to say that I might, that if I would have gotten the caramel flavor in the cheeks, I could like give this a butt up, up on the on the edge.
• 53:06
  Speaker 1: But you know it's still.
• 53:08
  Speaker 1: It goes.
• 53:10
  Speaker 1: It's a full mouth experience.
• 53:11
  Speaker 1: Nash gives it a four.
• 53:22
  Speaker 1: I'm gonna give it a four also.
• 53:25
  Speaker 1: So I used my butt up.
• 53:33
  Speaker 1: On the smell, I gave that a four Now and if you smell it now, smell it, the caramel is like major.
• 53:41
  Speaker 1: Now that you've emptied the glass a little bit, took a couple sips, it's everywhere.
• 53:46
  Speaker 1: It's just like caramel's coming out.
• 53:48
  Speaker 1: But I will say you know it's way different like a literally, a literally.
• 53:54
  Speaker 2: Yeah, honestly so.
• 53:56
  Speaker 1: Honestly so this is Tiny's wheelhouse.
• 53:59
  Speaker 1: As far as taste, I love things burnt.
• 54:06
  Speaker 1: I like burnt cookies.
• 54:07
  Speaker 1: I like if you burn the cheese a little bit, to the point where it's almost ripe, it can even be crispy like it burns, and then you can peel it off the plate.
• 54:19
  Speaker 1: I'm a burnt toast.
• 54:23
  Speaker 1: My wife tries to throw burnt stuff away all the time and I tell her to knock it off.
• 54:26
  Speaker 1: I mean peanut butter cookies, overcooked, I think.
• 54:30
  Speaker 1: Now I don't want to burn to black crisp, okay, but this is burnt perfectly.
• 54:40
  Speaker 1: That char in there and the caramel it tastes like.
• 54:45
  Speaker 1: The caramel was just like that caramel for caramel apple.
• 54:50
  Speaker 1: It just went too far and it was getting hard a little bit as far as like the texture and you couldn't dip the caramel in.
• 54:57
  Speaker 1: But if you just eat it straight it's like crunchy and delicious and that's what this is.
• 55:02
  Speaker 1: So as far as taste goes, um, this is why I drink bourbon for the hamburgers and I think I'm gonna pop that other one and see the difference.
• 55:14
  Speaker 1: But I give this a five.
• 55:17
  Speaker 2: I give this a five.
• 55:22
  Speaker 2: I'm not going to lie.
• 55:24
  Speaker 2: This is everything that I want to taste in a burger.
• 55:26
  Speaker 2: Everything I want to taste in this particular burger.
• 55:32
  Speaker 2: It's, in all the right notes, a little bit of char cherry, that, oh, that dirt cherry, that dark char char cherry.
• 55:47
  Speaker 2: The taste is all over my mouth.
• 55:52
  Speaker 2: I mean, it's just exploding like I want to get exploded in my mouth.
• 55:57
  Speaker 2: So I'm giving it a five too.
• 56:04
  Speaker 1: We're there for that Now, the last.
• 56:09
  Speaker 1: I'm at 14 because I gave a five, a four and a five.
• 56:12
  Speaker 1: You're at a four, a four and a five, so you're at 13.
• 56:22
  Speaker 2: What do you give the finish, perfect finish, to me?
• 56:27
  Speaker 2: Flavors just keep going and going.
• 56:29
  Speaker 2: It's hitting everywhere in my mouth.
• 56:30
  Speaker 2: It's hitting the back of my throat.
• 56:33
  Speaker 2: It's giving me that little burn not so much that it's overpowering the flavors.
• 56:38
  Speaker 2: The flavors are just still there.
• 56:40
  Speaker 2: So what the heck are we doing on food?
• 56:45
  Speaker 1: Five with a but up up.
• 56:50
  Speaker 2: I don't think it's quite a but up up, but I'm giving it a five All right, I agree with you.
• 57:03
  Speaker 1: This is long.
• 57:03
  Speaker 1: The only thing that I would want more from this.
• 57:08
  Speaker 1: Now here's a question before I get my my.
• 57:11
  Speaker 1: So when you write these down, are you keeping track of them?
• 57:15
  Speaker 1: Are you keeping track in a notebook of all of them so that we know what we rate them, so in a couple years we can go back to our rating system?
• 57:24
  Speaker 2: That's why I got the pad.
• 57:25
  Speaker 1: I take all these sheets and put them in here, and you know who used to do that.
• 57:31
  Speaker 2: What did you say you were reading?
• 57:32
  Speaker 2: I'm Mr Knows.
• 57:34
  Speaker 1: I appreciate because, just so you know, I could never do anything like that.
• 57:40
  Speaker 1: I have milk of all this stuff and I've got an app that I use to rate stuff in.
• 57:44
  Speaker 1: I've had so many whiskeys and I don't have the ability to go back and look at it.
• 57:48
  Speaker 1: But we'll go back and look at these because we're doing the barrel bashing segments, okay.
• 57:53
  Speaker 1: So, with that said, I held everybody hostage long enough.
• 57:57
  Speaker 1: On my rating, I would say that the taste with the caramel.
• 58:03
  Speaker 1: So when this finish happens, the caramel leaves.
• 58:09
  Speaker 1: I'm left with a burnt baseball glove, and I don't mind the char.
• 58:26
  Speaker 1: And a little bit of leather I just, I just used to eat the.
• 58:31
  Speaker 1: I used to chew the strings in right field anyway so I will say that what I want more on this finish it's long, it's, it's one finish.
• 58:46
  Speaker 1: I'm not saying it's um offsetting, but I will say that, uh, I'll say that I would like more caramel from it.
• 58:59
  Speaker 1: I would like to pull more caramel.
• 59:02
  Speaker 1: What I really love about bourbon is right at that sweet spot where that caramel just becomes so beautiful.
• 59:11
  Speaker 1: That caramel is just there and then it goes to the burnt end.
• 59:14
  Speaker 1: That's why the taste is what it is.
• 59:16
  Speaker 1: The nose is fantastic Right now.
• 59:26
  Speaker 1: Yeah well, that's why the taste is with his nose is fantastic right now.
• 59:28
  Speaker 1: Yeah well, I'll give this.
• 59:29
  Speaker 1: There's more caramel in it this time.
• 59:30
  Speaker 1: I'm just like how much longer do you want caramel?
• 59:33
  Speaker 1: All right, I'm gonna give, I'm going.
• 59:36
  Speaker 1: I don't want to give it, I'm to give the finish a four.
• 59:40
  Speaker 1: Damn good finish.
• 59:44
  Speaker 1: Damn good whiskey.
• 59:45
  Speaker 1: And when you think about it, it finishes up with an 18, a 19.
• 59:51
  Speaker 1: So the last barrel bash that we did last Thursday was an 18.
• 59:57
  Speaker 1: The Scotch Bird Boys gave it an 18 out of 19 also.
• 59:59
  Speaker 1: I think I gave it a 19.
• 59:59
  Speaker 1: You gave it a 17.
• 59:59
  Speaker 1: And it turned out to be an 18.
• 59:59
  Speaker 1: The Scotch boys gave it an 18 out of 19 also.
• 1:00:00
  Speaker 1: I think I gave it a 19,.
• 1:00:02
  Speaker 1: You gave it a 17, and it turned out to be an 18.
• 1:00:04
  Speaker 1: This time, we both gave it an 18.
• 1:00:07
  Speaker 1: We are drinking some fantastic.
• 1:00:08
  Speaker 1: I mean we are drinking and we, on Tuesday we drank Pappy or Old Van Winkle 12 and William Lueller.
• 1:00:18
  Speaker 1: So these past podcasts we have just been drinking such fantastic whiskey have been blessed.
• 1:00:24
  Speaker 1: Now, last thing I want to do is hit that 2023.
• 1:00:28
  Speaker 1: Because I actually think I like this more than I like the 2023.
• 1:00:32
  Speaker 1: I love the 2023.
• 1:00:34
  Speaker 1: We opened this on that on the bus trip in 2023.
• 1:00:37
  Speaker 1: And we had some.
• 1:00:39
  Speaker 1: I brought this along too.
• 1:00:40
  Speaker 1: So a couple of people had that, I think me and you had some, but let's see what happens when I pour a little of that in.
• 1:00:46
  Speaker 1: That ends our session of the old Louisville Whiskey Company barrel bashing.
• 1:00:53
  Speaker 1: You got the shanks that you sent up?
• 1:00:57
  Speaker 1: Yeah, that's what you sent me.
• 1:01:01
  Speaker 1: What's the proof on that?
• 1:01:10
  Speaker 3: uh is actually it is, it's not one or two okay I don't know why, but all right, so now I'm going to well.
• 1:01:17
  Speaker 2: Actually, I'll tell you what.
• 1:01:18
  Speaker 2: Uh, Speaking with Dan McKee and Andrew Wilson, that's sort of the sweet spot.
• 1:01:25
  Speaker 2: Andrew Wilson, first of all, very talented and very I mean just so knowledgeable for the returns to the whiskey industry, and her testing ability is incredible.
• 1:01:36
  Speaker 1: Well, I think what we want to do is get down before Kentucky Bourbon festival again.
• 1:01:42
  Speaker 1: I mean, years are going by so freaking fast, but we want to get down there to make theirs, and do joe, dan and andrea I mean, she is so spectacular and you know at know, at Kentucky Bourbon Festival to end the 2023, we finished with a fantastic podcast where you basically shared a carafe of Victor from the original distillery with Angela and Dan and it was such a great experience and, you know, dan missed us.
• 1:02:16
  Speaker 1: We didn't see him until the next one.
• 1:02:18
  Speaker 1: And we did a short podcast at Kentucky Bird Festival but our microphones weren't there.
• 1:02:22
  Speaker 2: You go, he's got it right there.
• 1:02:24
  Speaker 2: It's signed by them, correct?
• 1:02:26
  Speaker 2: There's Dan and there's where.
• 1:02:29
  Speaker 1: Andrea signed and they're so appreciative Such great people Making fantastic, fantastic whiskey.
• 1:02:37
  Speaker 2: And then Andrea, I it on the back Like sort of to wear on From the outside.
• 1:02:45
  Speaker 1: Penelope Penelope's pretty good, but it's not Shaz Bombag burgers it's uh.
• 1:02:53
  Speaker 1: But we love Wendy at Penelope.
• 1:02:55
  Speaker 1: Ct was uh, just with Wendy this past week and he's out at another bourbon event and you guys gotta keep looking forward to what we're gonna do.
• 1:03:08
  Speaker 1: Our goal right now is I know that the newest, which is called Jimmy's Ash of Booker's, which is for Jimmy, it's named after Jimmyimmy russell, who's like fred's second dad after booker passed away.
• 1:03:24
  Speaker 1: So fred dedicated this newest batch to jimmy russell's, called jimmy's batch, and we need to get that because all of us, one of us can get one, so that when we're here to do our bookers podcast, you know we'll blind it and see which one is the bookers of the year and we'll uh, our bourbon of the year.
• 1:03:43
  Speaker 1: Because I think honestly, for me already, master distiller batch is in qualification for one of my two book bourbons of the year.
• 1:03:55
  Speaker 1: Um, I mean this bomb burgers is insane.
• 1:03:57
  Speaker 1: Uh, what?
• 1:03:59
  Speaker 1: I mean that last one.
• 1:04:07
  Speaker 1: I mean we had it at perfect.
• 1:04:09
  Speaker 1: It was damn good.
• 1:04:10
  Speaker 1: It's readily available.
• 1:04:12
  Speaker 1: Any of you less bookers go out and get it off the shelf.
• 1:04:15
  Speaker 1: There's on the shelf still, which is surprising to me.
• 1:04:18
  Speaker 1: How good it was.
• 1:04:19
  Speaker 1: But the dispatch.
• 1:04:23
  Speaker 1: If we get that and we'll be able to do our bookers.
• 1:04:26
  Speaker 1: And then I mean honestly I would, I'd say the bombers right there for a burn a year and I think mictor's tenure, like always last year, this was our burden of the year if you didn't come up, I was gonna yeah, I would say so, and you know we're gonna find bookers and we'll probably find our burden of the year.
• 1:04:56
  Speaker 1: Uh, we get us all around this.
• 1:04:58
  Speaker 1: This, uh, this bar.
• 1:04:59
  Speaker 1: The bar has been extended since last year.
• 1:05:01
  Speaker 1: Thank you to daniel uh burton.
• 1:05:05
  Speaker 1: He does a really nice job.
• 1:05:07
  Speaker 1: I really like this bar top everybody, um, spectacular, but um, our.
• 1:05:13
  Speaker 1: So we rated the shank 17 and the bomber 18.
• 1:05:19
  Speaker 1: Is that what we came up with as far as two?
• 1:05:21
  Speaker 1: Really good, 15, 15, all right.
• 1:05:26
  Speaker 1: Got anything else to add to this?
• 1:05:28
  Speaker 1: I'm gonna.
• 1:05:29
  Speaker 1: I'm gonna taste the bumpers from last, 2023 right now.
• 1:05:33
  Speaker 1: Not quite the same a little bit of caramel, but that burntness and the body's bigger.
• 1:05:46
  Speaker 1: On this year's, I'm going to say I prefer this year's over last year's.
• 1:05:49
  Speaker 1: Now I will have to say the 2020 shanks you sent up to me does better than the peachy shanks that we got this year, but still, fantastic whiskey both ways.
• 1:06:02
  Speaker 1: So you know everybody, christmas party coming up.
• 1:06:06
  Speaker 1: We got uh, actually march 7th.
• 1:06:10
  Speaker 1: We also are going to be going down to uh do a podcast with rob samuels at uh's Mark.
• 1:06:17
  Speaker 1: But I really think I didn't get my pin for this year, so Maker's Mark has got to be on our Saturday.
• 1:06:29
  Speaker 1: It's got to be in our Saturday radar to go down to Maker's Mark when we drive down after the Christmas party.
• 1:06:35
  Speaker 1: I needed the third pin from this year Clearly in the first thing from this year, clearly.
• 1:06:41
  Speaker 1: And it's ever-changing.
• 1:06:42
  Speaker 1: Yeah, I mean, we did a last year, we just did a or a couple years ago.
• 1:06:46
  Speaker 1: Me, you and Russ were down there and I hope she'll be able to do it again this year.
• 1:06:50
  Speaker 2: Well, yeah, maybe I need to make one during the Starlight Cafe.
• 1:07:00
  Speaker 1: Dist distillery is so beautiful we should try and probably get a.
• 1:07:03
  Speaker 1: We should try and book a tour on our own.
• 1:07:04
  Speaker 1: So walker says is that the 2024 before?
• 1:07:07
  Speaker 1: Yeah, jimmy's is the 2404 on the way.
• 1:07:12
  Speaker 1: Have it?
• 1:07:12
  Speaker 1: Walker hasn't seen yet john ritt taught in chicago.
• 1:07:23
  Speaker 1: I thought I was to pick it up.
• 1:07:24
  Speaker 1: I actually bought a second batch of the Master Distiller batch, so I have that One of the first bookers I'll ever put up, besides the one where most of mine are open and, you know, got a little bit out of them, you know so.
• 1:07:41
  Speaker 1: But this one I was able to pick up by accident.
• 1:07:44
  Speaker 1: When I picked up the kentucky tea by accident, thinking it was the 03 of 2023, and it was the 03 of 2022 when I picked up at the distillery at that time, I opened it like it was the 2023, and now I have two open batches of Kentucky.
• 1:08:08
  Speaker 1: I think we should just take a break on our podcast for a year and try and drink all our Booker's.
• 1:08:12
  Speaker 1: We just do a Booker's podcast.
• 1:08:16
  Speaker 1: Yeah, you got a little bit of makers.
• 1:08:25
  Speaker 1: Mark coles, act there like you can.
• 1:08:26
  Speaker 1: My my current bookers.
• 1:08:27
  Speaker 1: I just put the current ones up there, so you got the curve bookers along with that right there, which is the bottle that you gave me.
• 1:08:37
  Speaker 1: I've had two of those bottles because of you, but the bottle is not open.
• 1:08:42
  Speaker 1: And then we have a special bottle that we will be talking about when you come up here for Christmas.
• 1:08:47
  Speaker 1: That me and you and all of us know.
• 1:08:49
  Speaker 1: We've got to decide what we're going to do with that bottle.
• 1:08:52
  Speaker 1: We have to actually open it.
• 1:08:55
  Speaker 1: So I'm not tempted to sell it.
• 1:08:57
  Speaker 1: I'm not a whiskey sell it.
• 1:09:01
  Speaker 1: You're not a whiskey seller.
• 1:09:02
  Speaker 1: I'm not a whiskey seller.
• 1:09:03
  Speaker 1: But that one we could donate it to charity and it would make a lot of charity.
• 1:09:07
  Speaker 2: I'm a whiskey seller and I'm gonna sell the CLA.
• 1:09:11
  Speaker 1: So now we're getting into Walker.
• 1:09:13
  Speaker 1: Walker, I need 2020.
• 1:09:15
  Speaker 1: I need you to bring the rest of that 2023 cellar proof Makers.
• 1:09:20
  Speaker 1: Mark up atastime so I can drink three-quarters of that bottle.
• 1:09:26
  Speaker 2: Cellar-proof.
• 1:09:28
  Speaker 1: Cellar-proof.
• 1:09:28
  Speaker 1: There you go, there you go, there you go.
• 1:09:31
  Speaker 1: All right, everybody, we're going to end it on our podcast.
• 1:09:35
  Speaker 2: Thanks, everybody for listening to me.
• 1:09:36
  Speaker 2: For everything you do.
• 1:09:38
  Speaker 2: We should do a podcast, we should do a podcast.
• 1:09:41
  Speaker 2: Listen to us up on YouTube and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a podcast and we should do a but wwwscotchiebourbonboyscom for all the Scotchie Bourbon Boys, glencairns t-shirts and bourbon balls.
• 1:10:02
  Speaker 1: Contact me directly or on the website.
• 1:10:04
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• 1:10:15
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• 1:10:18
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• 1:10:25
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• 1:10:29
  Speaker 1: Good friends, make sure Don't trick and drive.
• 1:10:33
  Speaker 1: You got that right.
• 1:10:34
  Speaker 1: Drink responsibly.
• 1:10:35
  Speaker 1: There's no such thing as backwards Drink and drive.
• 1:10:37
  Speaker 1: Don't trick and drive.
• 1:10:37
  Speaker 1: Drink funny and live Well and live a backwaters.
• 1:10:39
  Speaker 1: Don't drink and judge your body and live well and live life on the test and filter.
• 1:10:43
  Speaker 1: Alright, man, little C will take us out and Facebook can hang in there for a little bit.
• 1:10:58
  Speaker 3: Oh, show me the way to the next week.
• 1:11:00
  Speaker 3: Oh, don me the way to the next whiskey bar.
• 1:11:02
  Speaker 1: Oh, don't ask why.
• 1:11:03
  Speaker 1: Oh don't ask why.
• 1:11:07
  Speaker 3: Show me the way to the next whiskey bar.
• 1:11:10
  Speaker 3: Oh, don't ask why.
• 1:11:12
  Speaker 3: Oh, don't ask why.
• 1:11:14
  Speaker 3: What if we find the next whiskey bar?
• 1:11:18
  Speaker 1: I tell you, we must die.
• 1:11:20
  Speaker 3: I tell you we must die.
• 1:11:21
  Speaker 3: I tell you, I tell you Thanks, Little Steve-o.