Latest / The Scotchy Bourbon Boys / Savoring the Spirit of Bourbon Culture and Industry Infuences!

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Savoring the Spirit of Bourbon Culture and Industry Infuences! · 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.
• 1:39
  Speaker 2: We'll be right back.
• 1:49
  Speaker 2: Every fool and man will talk some shit, but we're telling the truth.
• 1:54
  Speaker 2: Yeah, we're the Scotch and Bird and Boys Raising some hell and making some noise.
• 2:13
  Speaker 2: Yeah, we're the Scotch and Bird and Boys.
• 2:15
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:17
  Speaker 2: We're here to have fun.
• 2:23
  Speaker 2: Yeah, we're here to have fun.
• 2:24
  Speaker 3: Yeah, alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:44
  Speaker 3: This is Thursday October 27th, if I'm not mistaken.
• 2:52
  Speaker 3: I think it's the 28th.
• 2:55
  Speaker 3: It's the 28th, you could be right.
• 2:57
  Speaker 3: Yes, you're right.
• 3:01
  Speaker 3: Thursday March 28th, uh, 2024.
• 3:06
  Speaker 3: Uh, we're the scotchy bourbon boys.
• 3:07
  Speaker 3: Tonight.
• 3:08
  Speaker 3: I've got ct and myself.
• 3:10
  Speaker 3: Welcome, ct thank you, thank you yeah, I'm glad that you could make it.
• 3:16
  Speaker 3: Uh, this podcast.
• 3:18
  Speaker 3: Uh, remember, we're the scotchy bour Boys wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys, glen Cairns T-shirts, information.
• 3:27
  Speaker 3: You can find it there, even bourbon balls.
• 3:30
  Speaker 3: But then also remember to follow us on all the podcast platforms iHeartRadio, spotify, apple Podcasts, deezer.
• 3:44
  Speaker 3: I mean, if you're listening, you'll hear us on it and then also on all the social media platforms of Facebook, instagram, x and YouTube.
• 3:57
  Speaker 3: And today is a very, very big day.
• 3:59
  Speaker 3: We qualified for full-out monetization on YouTube.
• 4:05
  Speaker 3: It is a long road.
• 4:07
  Speaker 3: I remember I set up the YouTube channel for the Scotchy Bourbon Boys.
• 4:12
  Speaker 3: It'll be four years in August, but the first year I didn't really do anything.
• 4:18
  Speaker 3: I didn't start actually trying on youtube till the november of 2021, so now you got 2020.
• 4:27
  Speaker 3: So two and a half years it took us to get to this point and that's it and it's dedication.
• 4:33
  Speaker 3: It's not an easy thing to do.
• 4:35
  Speaker 3: Get that youtube channel going and get it so that it's monetized.
• 4:39
  Speaker 3: I mean, you're talking, uh, what we?
• 4:42
  Speaker 3: We did it through the shorts aspect of uh, two of 10 million views of the shorts in 90 days, and that's something that I didn't think was possible until about it started right at about the end of December and, uh, we, we made it qualified.
• 5:03
  Speaker 3: I don't know what that means.
• 5:04
  Speaker 3: Roxy's going to help me try and get it all set up so that the banking information and the tax information.
• 5:11
  Speaker 4: It means that we have enough viewers that are watching, but that's a good thing.
• 5:14
  Speaker 3: Yeah, we have 21,700 views already on on the, our subscribers on youtube.
• 5:25
  Speaker 3: So we went from 6 000 when this started to 21 000.
• 5:29
  Speaker 3: It's pretty spectacular.
• 5:30
  Speaker 3: It's like we like to thank everybody who watches on youtube.
• 5:33
  Speaker 3: Uh, it's a a fantastic thing.
• 5:36
  Speaker 3: Uh, 52 000 on facebook.
• 5:39
  Speaker 3: So that's really kind of cool.
• 5:41
  Speaker 3: So, our Facebook, you have what?
• 5:43
  Speaker 3: What do you've got CT on your Facebook?
• 5:47
  Speaker 3: I think it's 20 something, right?
• 5:49
  Speaker 3: 37,000.
• 5:50
  Speaker 3: 37,000.
• 5:51
  Speaker 3: There you go.
• 5:52
  Speaker 3: I'm stuck at 52,818.
• 5:57
  Speaker 3: I've been up to 800 to 900, and then it drops back down to.
• 6:00
  Speaker 3: You know, it's been down to 750, then back up to 850.
• 6:04
  Speaker 3: So I'm kind of like in a thing.
• 6:07
  Speaker 3: But that's because I've been putting all the time into YouTube.
• 6:10
  Speaker 3: I haven't just been putting it into Facebook like I usually do.
• 6:13
  Speaker 3: But we love Facebook for the lives.
• 6:15
  Speaker 3: There's no doubt about it, and everybody make sure you guys on YouTube and Facebook comment Me and CT are both watching for this.
• 6:24
  Speaker 3: But tonight we'll get to this podcast One.
• 6:27
  Speaker 3: I wanted to talk about the barrel pick, but the main topic is going to be about whiskey influence.
• 6:38
  Speaker 3: That's what I want to talk about.
• 6:39
  Speaker 3: That kind of leads us into it.
• 6:41
  Speaker 3: But let's talk about, uh, the Elijah Craig um barrel, uh, barrel pick that we did the um full Elijah Craig barrel proof.
• 6:50
  Speaker 3: Um, we called it honey heaven, the Scotchie, scotchie, bourbon boys honey heaven.
• 6:56
  Speaker 3: And uh, we did that pick all the way back in September.
• 6:59
  Speaker 3: I mean it was it was September, yeah, and it was like that week of that Tuesday before the bourbon festival and I think it was like I think it actually was September 11th.
• 7:11
  Speaker 3: Um, this year's, uh, I think this year's bus trip is September 11th, so that that's so.
• 7:20
  Speaker 3: We got a lot of whatever.
• 7:22
  Speaker 3: But we did that pick with Bernie Lovers and so when we were down in New Orleans, it was kind of cool because we got to me and Nash got to hang out with Bernie a little bit, so that was fun.
• 7:32
  Speaker 3: And he did his whole seminar where he plays the guitar and talks about sipping, you know, bottled and Bond, and then he goes into the rarity of bottled in bond, which was really cool.
• 7:44
  Speaker 3: But having him on that pick was a lot of fun.
• 7:47
  Speaker 3: We were together as the full group for that pick.
• 7:51
  Speaker 3: That was pretty awesome, wasn't it.
• 7:55
  Speaker 4: I think that was one of the few times, other than maybe French Lake, that we actually had and not only enough we had was Carmel at.
• 8:03
  Speaker 3: No no.
• 8:05
  Speaker 4: First time we'd all been together.
• 8:06
  Speaker 3: Right, and then I think Bourbon on the Banks, if I'm not mistaken.
• 8:11
  Speaker 3: Then we got together again since then.
• 8:14
  Speaker 3: But what I'm trying to say is it took a long time.
• 8:20
  Speaker 3: These barrel picks take a crap ton of time.
• 8:24
  Speaker 3: I don't know why it would take six and a half months, but it did.
• 8:30
  Speaker 3: And then even it's pretty funny because we were supposed to pick it up yesterday initially, according to some rules, and it was delayed until Friday, and now we're picking up Saturday morning, so it's going to be cool.
• 8:45
  Speaker 3: Um, tomorrow's Friday.
• 8:47
  Speaker 3: So we got to talk about where we're going to meet to try and get uh the.
• 8:51
  Speaker 3: No, I know that at my place, booker's, uh, springfield is releasing.
• 8:57
  Speaker 3: I don't know where it's going to be releasing in it, or even if it is in Columbus, but we're going to try, right.
• 9:03
  Speaker 4: It dropped today at Arena in the Arena store in downtown Columbus Got it today.
• 9:10
  Speaker 3: So it should.
• 9:11
  Speaker 4: I'm sure it's dropping to some places.
• 9:12
  Speaker 3: Right, and I think Carfanis drops on Saturday, if I'm not mistaken.
• 9:16
  Speaker 3: I really I've been there, whoever, gets their drops Friday and Saturday.
• 9:21
  Speaker 3: I'll probably see a little bit of it.
• 9:22
  Speaker 3: Okay, so hopefully we can pick that up on the way.
• 9:24
  Speaker 3: So we'll work that out.
• 9:25
  Speaker 3: But that pick, our pick, is in, so let's just quick go over.
• 9:29
  Speaker 3: We're going to pick it up on Saturday morning and then we are going to take it over to the Meadows Restaurant, right, that's what.
• 9:37
  Speaker 3: It's what.
• 9:38
  Speaker 4: It's right off of 40.
• 9:40
  Speaker 4: If you're coming in and you're not familiar, with.
• 9:42
  Speaker 4: Springfield.
• 9:43
  Speaker 4: It's right off of 40, which off of 70,.
• 9:47
  Speaker 4: It's about not even two miles down the road.
• 9:53
  Speaker 4: You just come right off of 70, and it's right there.
• 9:56
  Speaker 4: So yeah, we've got a space set up to set up the barrel, the bottles, and if you have a bottle you can stop in your voucher and pick it up.
• 10:08
  Speaker 4: I already talked to Terry tonight and she said that she'll have some bottles which they're very good about.
• 10:15
  Speaker 4: In this area I always talk about the fact that there's a lot of places that sell bourbon pours, but they don't really have much, and in our area, that's a big thing because you go to different restaurants and they have three or four different types of bourbon.
• 10:29
  Speaker 4: Terry has a lot, she listens and she's always like, hey, chris, what's?
• 10:34
  Speaker 2: the next thing to get.
• 10:36
  Speaker 4: And so she always is out there looking for stuff that people will enjoy.
• 10:40
  Speaker 4: So while we're there Saturday, obviously, if you come have a looking for stuff that people will enjoy.
• 10:45
  Speaker 4: So while we're there Saturday, obviously, if you come have a pour of whatever you want to try.
• 10:54
  Speaker 3: Well, yeah, and anybody in the Dayton, columbus, springfield area, this is your shot for picking up direct with everybody.
• 11:00
  Speaker 3: We're going to have a group there, so you're going to get to see CT, myself and Roxy, so we should have.
• 11:06
  Speaker 3: So sounds like we should have fun.
• 11:08
  Speaker 3: Uh, grab, grab a bite to eat.
• 11:10
  Speaker 3: And, um, you know, uh, we're going to have, we're going to pick up your bottle.
• 11:16
  Speaker 3: Uh, if not, uh, meet us.
• 11:18
  Speaker 3: We're there for meeting and know that there's more barrel picks coming up and you can find out all the details.
• 11:25
  Speaker 3: Uh, at the meadows on at noon east eastern time and and, uh, you know we'll be, we'll be there.
• 11:35
  Speaker 3: Uh, supposedly they even have some decorations.
• 11:39
  Speaker 3: We got to decide what's going to happen to that barrel too.
• 11:44
  Speaker 3: I want to.
• 11:45
  Speaker 3: We'll talk about that too.
• 11:47
  Speaker 3: This, this pick came with the barrel, my knob creek pick.
• 11:50
  Speaker 3: That was just cases, but I mean, I, I guess I have room, I do not.
• 11:56
  Speaker 3: Yeah, but you're gonna have to decide because you're going to run out of room fast.
• 12:01
  Speaker 3: I got to decide which one.
• 12:02
  Speaker 3: I don't.
• 12:04
  Speaker 4: I was going into the other room across from me here, so I have plenty of space.
• 12:08
  Speaker 4: I'm in the basement, I haven't even touched.
• 12:11
  Speaker 3: No, you haven't.
• 12:12
  Speaker 3: Okay, well, I'll put it.
• 12:13
  Speaker 3: We could put it on loan or I could just trade you staves, I'll be barrels Staves, barrels for staves.
• 12:20
  Speaker 3: There we go, all right.
• 12:22
  Speaker 3: So with that out of the way, we've got that, and then I'm excited about what's going to happen Now.
• 12:29
  Speaker 3: To review, let's see, I have I believe I had it up, I've got it up in the, just so I can do so.
• 12:41
  Speaker 3: We have Brian Hara harrah.
• 12:46
  Speaker 3: He is from sipping corn.
• 12:48
  Speaker 3: He is on bourbon, not bourbon pursuit, but he is on the whiskey round table um, bourbon round table, that's what it is on youtube and he is going to be coming on at 8 30 on April 18th.
• 13:03
  Speaker 3: So look for that.
• 13:05
  Speaker 3: Um, me and you have Kentucky Bourbon Festival.
• 13:09
  Speaker 3: Uh, barrel pick on April 11th, I think it is, I think it's yeah, thursday, what?
• 13:16
  Speaker 3: No, it's, it's.
• 13:18
  Speaker 3: It's the 11th because it's a Thursday, because the 18th, I believe, is a Tuesday.
• 13:24
  Speaker 3: No, the 18th would have been a Thursday too, but it's that 11th.
• 13:28
  Speaker 3: The reason why I didn't do the Brian podcast is because me and you aren't going to be doing the.
• 13:33
  Speaker 3: So where are we doing this pick and what is their brand?
• 13:39
  Speaker 4: Hold on, I'll get a bottle of it.
• 13:40
  Speaker 4: Let me find it here.
• 13:42
  Speaker 3: Yeah, yeah yes, and that's a problem, that's a nice problem.
• 13:54
  Speaker 3: Look at that background problem yeah, yeah.
• 14:01
  Speaker 5: Oh.
• 14:08
  Speaker 3: Since 25, after huh, yeah, but you just, you actually have to talk to come on, you're just, there's a little screen, you have to talk.
• 14:21
  Speaker 5: Well, okay, you have to talk.
• 14:21
  Speaker 5: I didn't want to interrupt.
• 14:23
  Speaker 3: You were on a roll.
• 14:23
  Speaker 3: Well, okay, now we got whiskey.
• 14:26
  Speaker 3: I could have introduced you.
• 14:29
  Speaker 3: You know Me, yeah, nice.
• 14:35
  Speaker 5: I can plot on that barrel.
• 14:35
  Speaker 5: Nice to see you, bro.
• 14:36
  Speaker 5: If you're not married to that Elijah Craig barrel.
• 14:39
  Speaker 5: It'd be a lot of fun to take that down to Broken Barrel.
• 14:43
  Speaker 5: Bust the hell out of it, drop it into another and get another barrel of Broken Barrel with our barrel.
• 14:50
  Speaker 3: Yeah, except going down to Broken Barrel means you go to California.
• 14:55
  Speaker 5: Yeah, man, what they got these amazing contraptions.
• 14:58
  Speaker 5: Nowadays they're called airplanes.
• 15:00
  Speaker 3: You know it's bad enough.
• 15:02
  Speaker 3: I had to go this past week on an airplane up and down four times.
• 15:08
  Speaker 3: That was good for me for a while.
• 15:17
  Speaker 3: Yep, that was good for me for a while, Anyways so, yeah, glad that you joined us there.
• 15:24
  Speaker 3: Whiskey what you got, reach behind you and pull out that Knob Creek right there, which one not the Booker, it's the Knob Creek all the way to the left.
• 15:38
  Speaker 3: Right there, no right, there more right there, right there, nope the other way, go the other way.
• 15:49
  Speaker 3: Oh, there it is.
• 15:49
  Speaker 3: Yeah, that's the Scotchy Bourbon Boys pick right on the end there.
• 15:53
  Speaker 3: So yeah, nice background, there's no doubt about it.
• 15:59
  Speaker 5: You can change it if you'd like.
• 16:00
  Speaker 3: No, I like it, I like it, I like it, I like it, I like it, I like it, I like it.
• 16:05
  Speaker 3: Um, where's that?
• 16:08
  Speaker 3: I know exactly where it is.
• 16:11
  Speaker 3: I didn't even, I didn't even it's around Kentucky in 66 those don't ever run anyways.
• 16:25
  Speaker 4: Where'd you go, ct I was looking for my bottle from bluegrass and I can't find it.
• 17:17
  Speaker 4: But that's where we'll be at that pick okay, at the bluegrass pick they do a toasted and they do a maple, and the maple is actually really good, but I cannot figure out where the hell I put it.
• 17:27
  Speaker 4: Okay, okay, yeah, small distillery, but they're building a brand new facility that we should be able to be looking at when we go down there.
• 17:39
  Speaker 3: That's what yeah?
• 17:41
  Speaker 5: You know, I know this isn't on tonight's agenda, but I tend to do my own thing anyway.
• 17:45
  Speaker 5: How many kinds of bitters do you have?
• 17:49
  Speaker 5: That's something I don't think we've ever talked about, but I know you're like the old-fashioned king Me.
• 17:56
  Speaker 5: So yeah, I mean, are you collecting bitters like you are bourbons now, so that you can make old-fashions?
• 18:05
  Speaker 4: I have in the vicinity of about 12 different types that's 12 more than I have, so I collect bitters, I do too.
• 18:18
  Speaker 4: I guess you could say I have a bitter addiction.
• 18:21
  Speaker 4: I also collect different maple syrups from all the places because I like trying them.
• 18:27
  Speaker 4: Luca Mariano, probably has one of my favorite different maple syrups from all the places, because I like trying them.
• 18:29
  Speaker 4: Uh, luca mariano probably has one of my favorite roxy's roxy loves luca mariano too that one's great middle west they're.
• 18:38
  Speaker 4: They're barrel aged maple syrup delicious um, seldom seen?
• 18:43
  Speaker 3: no, is that?
• 18:44
  Speaker 3: Yeah, that's it seldom seen.
• 18:46
  Speaker 3: That one is pretty good too, and they keep.
• 18:48
  Speaker 3: They always have a different one when you go up there, but they're like the opposite, they're, they're.
• 18:53
  Speaker 3: Uh, now they make a lot of that barrel aged maple syrup, like they make new riffs barrel aged maple syrup for them yeah, they in a lot of places sell their bottle in their gift shop and it actually says seldom seen on the bottle.
• 19:16
  Speaker 3: Well, and that's where Macaulay is aging some whiskey in a seldom seen syrup bottle also.
• 19:19
  Speaker 3: So he's talked about that.
• 19:23
  Speaker 4: Amin from Louisville.
• 19:24
  Speaker 4: He has several of those barrels there.
• 19:27
  Speaker 3: Have you talked to Amin since the festival this week?
• 19:30
  Speaker 3: He?
• 19:30
  Speaker 4: just texted me while we were sitting here.
• 19:33
  Speaker 4: I just texted him back a minute ago.
• 19:36
  Speaker 4: He's alive, that's the good thing.
• 19:40
  Speaker 5: Okay, I'm sure he should be after Saturday night he was.
• 19:44
  Speaker 4: Yeah, that was Saturday night and I told Jeff.
• 19:47
  Speaker 4: I said before he went down there I saw him and he was having a hard time getting off the couch, so he was.
• 19:54
  Speaker 4: He was laying in the sun in the window trying to soak up some some rays.
• 19:59
  Speaker 4: But yes, carl, I have a lot, of, a lot of, and it's funny because my daughter asked me last night where are these?
• 20:10
  Speaker 4: She said Dad, because for.
• 20:12
  Speaker 4: Easter, everybody's coming over and we're doing mimosas for the girls and old fashions for the guys.
• 20:18
  Speaker 4: And my daughter said what makes it an old fashioned?
• 20:22
  Speaker 4: Now, I don't know that this is the exact terminology for it, but in my opinion it's a whiskey, whether it be a rye or a bourbon or whatever.
• 20:32
  Speaker 4: It has some sort of bitters in it and some sort of sweetener, and sometimes the sweetener could be a simple syrup.
• 20:38
  Speaker 4: It could be syrup whether it's air paralyzed or not.
• 20:42
  Speaker 4: I have a orange uh, orange syrup that I got from a place that's fantastic and it works really well.
• 20:53
  Speaker 4: So you know, it's kind of like bourbon.
• 20:58
  Speaker 4: Bourbon has gone a lot of directions this past year or two with finishes.
• 21:02
  Speaker 4: You know, there are people who probably drink an old-fashioned and they like the Angostura bitters.
• 21:08
  Speaker 4: They get that cinnamon flavor.
• 21:10
  Speaker 4: They're used to that same note, and then you've got people like me that are messing with it and they drink it and they're like, wow, this is really good.
• 21:17
  Speaker 4: But then that same thing is happening in bourbon and people are like, well, I don't necessarily like my wine, or mind finishing a wine cask, or pass.
• 21:26
  Speaker 3: So do you keep your bitters in the fridge or do you just keep them out?
• 21:31
  Speaker 4: We just put them there on the counter.
• 21:33
  Speaker 3: Okay, yeah, I probably have about 12.
• 21:37
  Speaker 3: That's because Roxy likes to experiment with mixed drinks.
• 21:42
  Speaker 3: You know, you got the black walnut, the cherry, but then she likes all the different.
• 21:49
  Speaker 3: You know, I think there's cardamom and there's another one that was just kind of bizarre.
• 21:55
  Speaker 3: And then one of the other things is if, like you know, if you know a bartender, you can always they make their own bitters and they always have you trying them, and then what you do is you ask them for their bitters.
• 22:08
  Speaker 3: You know, because I find sometimes the bartender's bitters are pretty damn good, wouldn't you say.
• 22:17
  Speaker 4: And, as a matter of fact, last time that we were at Kentucky.
• 22:21
  Speaker 1: Bourbon.
• 22:22
  Speaker 4: Festival.
• 22:22
  Speaker 4: Rachel and I were going around looking at bitters and we ended up buying several of them.
• 22:26
  Speaker 4: Yeah, yeah, she brought them back.
• 22:27
  Speaker 3: I've got them going around looking at bitters and we ended up buying us several of them.
• 22:28
  Speaker 3: So, yeah, yeah, she brought them back.
• 22:29
  Speaker 4: I've got, yeah, I've got a nice to try them and see what somebody has done with the cherry or whatever.
• 22:36
  Speaker 4: You know, I bought some apple ones.
• 22:38
  Speaker 4: I think not too long ago that I tried that with something and it's kind of neat to experiment yeah, and that there's no doubt.
• 22:48
  Speaker 3: So, um, we got, let's get a pour in real quick.
• 22:51
  Speaker 3: Um, me and you, ct, decided that this four roses um, we picked this four roses up at the distillery.
• 22:58
  Speaker 3: It was 99.99, so it's a hundred dollars.
• 23:01
  Speaker 3: But this is brent elliott's pick of my favorite yeast strain which they have.
• 23:06
  Speaker 3: Uh, five yeast strains and five mash bills to create 10 different ways of mixing.
• 23:13
  Speaker 3: That's correct, right, ct?
• 23:16
  Speaker 3: yeah, I believe so and it's like there's so many different combinations, but I, when it comes to four roses, I'm very, very what would you say picky, because a lot of them are too spicy for me.
• 23:28
  Speaker 3: And so Wank is watching on YouTube.
• 23:34
  Speaker 3: So thanks for watching and said would you take a shot on live?
• 23:39
  Speaker 3: I'm not going to take a shot on live because we don't really do shots, because the whiskey that we have here, but I poured a shot, I'll do a shot.
• 23:48
  Speaker 3: I'll do a shot, wank, of we have here, but I poured a.
• 23:50
  Speaker 4: I'll do a shot.
• 23:51
  Speaker 4: Do a shot, wayne, of this right here.
• 23:54
  Speaker 3: A shot?
• 23:55
  Speaker 3: No, we're not going to.
• 23:56
  Speaker 3: Why would you do?
• 23:57
  Speaker 3: Why are you going to do a shot of Four Roses?
• 24:00
  Speaker 3: This is so spectacular.
• 24:02
  Speaker 3: Wank, wank, wank, w-a-n-k.
• 24:05
  Speaker 3: He asked us to do a shot, or it could be, I don't know.
• 24:10
  Speaker 3: It could be a girl too, I don't know.
• 24:13
  Speaker 3: But anyways, maybe he'll let us know.
• 24:18
  Speaker 3: But you want to do a shot?
• 24:19
  Speaker 3: I mean, I'm not saying anything, but you know, carl, do you have any?
• 24:24
  Speaker 3: Let's go to the bar.
• 24:25
  Speaker 3: We'll go to the bar, I mean for God.
• 24:27
  Speaker 3: Carl, do you have any?
• 24:27
  Speaker 3: I have to go to the bar.
• 24:28
  Speaker 3: Well, go to the bar.
• 24:28
  Speaker 3: I mean, for God's sake, look what you've got back there.
• 24:32
  Speaker 3: Shocking, isn't it.
• 24:34
  Speaker 5: Yes, I definitely have things that I would choose to do a shot of, that's for sure, and that $100 bottle of Four Roses wouldn't be one of them.
• 24:46
  Speaker 3: Oh my God, it smells so good this bottle, opened up and aged.
• 24:51
  Speaker 3: I think we're at about the same level.
• 24:53
  Speaker 3: I mean it was good when you first opened it up, but this has opened up so well, it's so good.
• 25:00
  Speaker 3: This Four Roses, it's picked by Brent Elliott and when we were in New Orleans, myself, nash, myself, nash you were down in nolens nolens.
• 25:14
  Speaker 3: Yep, we were down there at the big easy and, uh, brent elliott did a four roses dinner with jack rose that we decided to participate in.
• 25:22
  Speaker 3: I went there with my cousin and his wife, roxyxy, me and Nash and honestly, it was spectacular.
• 25:30
  Speaker 3: This is a half a pour and there was four of them total.
• 25:34
  Speaker 3: So they started off with yellow, they went to small batch, then they went to a single barrel that was an OBSV, and then his special edition for 2023, which is, uh, it's not a obsv or it's a mixture, and I really love brent elliott's palette, but I do like his.
• 25:58
  Speaker 3: Oh, this, this, um, obsk is by far my favorite of all, you know, of all time.
• 26:06
  Speaker 3: Uh, what would you say?
• 26:08
  Speaker 3: So, cheers, ct.
• 26:10
  Speaker 3: And did you go to the bar, carl?
• 26:14
  Speaker 2: No.
• 26:14
  Speaker 4: I lost.
• 26:14
  Speaker 4: Okay, here we go Down the hatch.
• 26:22
  Speaker 3: There you go.
• 26:22
  Speaker 3: Damn that's good.
• 26:26
  Speaker 4: Doesn't even bother me to shoot it.
• 26:27
  Speaker 3: Damn that's good, Doesn't even bother me to shoot it.
• 26:33
  Speaker 3: That's so good.
• 26:34
  Speaker 3: And do you know that?
• 26:46
  Speaker 4: honestly, you do shots to bypass flavor and heat and spice.
• 26:48
  Speaker 4: If that didn't bypass the flavor, it's still there.
• 26:49
  Speaker 3: Well this, but I mean you could make this last a lot longer and it definitely that was pretty good going down.
• 26:58
  Speaker 3: I'm warmed up.
• 27:00
  Speaker 4: You know how you make it last longer.
• 27:02
  Speaker 5: Yeah, Just remember, Jeff.
• 27:05
  Speaker 5: If it lasts more than four hours, you have to seek immediate medical attention.
• 27:07
  Speaker 3: Yeah, no, I'm like 10 hours, that's when I go.
• 27:10
  Speaker 3: I've been there like 10, 15 times to the hospital.
• 27:14
  Speaker 3: It's just a problem I have, anyways.
• 27:21
  Speaker 5: You're going to change your scotchy bourbon boy name to Priapism.
• 27:39
  Speaker 4: Too late, damn, damn, I got nothing for that one um carl's using big words, whiskey's using big words.
• 27:42
  Speaker 4: Words, words, words there we go.
• 27:43
  Speaker 3: Always has to be that guy.
• 27:44
  Speaker 3: But that's I mean honestly.
• 27:45
  Speaker 3: Honestly I'm glad that he.
• 27:47
  Speaker 3: It's funny he joined us tonight, but he just joined us stealthily.
• 27:52
  Speaker 4: I mean, he doesn't you know.
• 27:54
  Speaker 4: He's like I'm here but I'm not going to say anything, so I don't pop up on the radar.
• 27:59
  Speaker 5: It took me a minute to figure out that you guys weren't seeing this in the three screen, that it's recording in, and then I'm just like I'm just going to lurk.
• 28:08
  Speaker 4: This is kind of okay, you did a good job of doing it.
• 28:12
  Speaker 3: Well, actually you have it on three screens, but I have it on the main speaker Because when you have two people without knowing the third speaker was coming, that always keeps the two up.
• 28:28
  Speaker 3: You know, him and me, especially for um.
• 28:32
  Speaker 3: What would you say?
• 28:34
  Speaker 3: For facebook it goes back and forth, but but for us, when we're talking, you just see the one person all the time, and that works for youtube, but this works too, I think.
• 28:45
  Speaker 3: So well, this, this, uh, fouroses is fantastic.
• 28:49
  Speaker 3: It's one of my favorite bottles of Four Roses I've ever had.
• 28:52
  Speaker 3: I think if I would have had Brent Elliott 2023.
• 28:56
  Speaker 3: So hopefully, with Kentucky Bourbon Festival and our relationship with Brent, somehow we can end up with a Brent Elliott Special Reserve 2024.
• 29:05
  Speaker 3: That would be nice, right Whiskey.
• 29:10
  Speaker 5: Would be.
• 29:10
  Speaker 5: I think the best one I've ever tasted is, I think, the Limited 2021.
• 29:15
  Speaker 5: I had a chance to sample that bottle.
• 29:18
  Speaker 5: That one was pretty good, Very smooth.
• 29:22
  Speaker 5: Definitely Cadelia.
• 29:23
  Speaker 5: That's mage on it, which is nice.
• 29:26
  Speaker 3: I got to sample the 2021 because of Super Nash and I got to sample the 2022 with Brent Elliott at Kentucky Bourbon the week of Kentucky Bourbon Festival, when we did the podcast in 2022.
• 29:42
  Speaker 5: You see that your light is throwing a ring glare on your bottle so it's hard to see.
• 29:46
  Speaker 4: Brent Elliott.
• 29:47
  Speaker 4: This is the bottle from Brent from this year's.
• 29:50
  Speaker 4: Abf and he said cheers to the Scotchy Bourbon Boys Brent Elliott Master Distiller 2023 and this is OBSQ and that is sorry, but that is one of my least favorite strains.
• 30:06
  Speaker 4: It's spicy and it's hot and is it is the question compared to the OBSK OSE right it's the OESQ okay, oesq okay it has a little more spice on the palate, but is it as sweet or peppery, or see?
• 30:44
  Speaker 3: no, it's sweet, okay, because a lot of stuff I mean honestly, uh, when I first started doing the single barrels when it was, you know, 2019, they were really peppery.
• 30:57
  Speaker 3: And I just think, over the over time, and what Brent's been doing with the single barrel program, I think the game's kind of upping.
• 31:05
  Speaker 3: You know, the game is upping.
• 31:07
  Speaker 3: Put it that way.
• 31:09
  Speaker 4: That's.
• 31:09
  Speaker 4: That's really good.
• 31:11
  Speaker 4: Now it is a lower proof by a good bit, because that first one we drank is 121.4 and this is just over 105.
• 31:24
  Speaker 4: So that lower proof.
• 31:27
  Speaker 3: Maybe he's been doing some stuff with it to it, yeah, but the one that we're drinking at 121.4 is fantastic.
• 31:41
  Speaker 3: It doesn't drink 121.4 and when we?
• 31:44
  Speaker 3: Quite frankly, when I took the shot, it definitely was a full-bodied a lot of what would you say?
• 31:53
  Speaker 3: A lot of flavor.
• 31:56
  Speaker 3: Way more flavor than what you would do doing a shot of Jack Daniels.
• 32:02
  Speaker 4: Oh, by far.
• 32:03
  Speaker 4: Yeah, there was still a lot of flavor.
• 32:04
  Speaker 4: This one has a little more vanilla.
• 32:08
  Speaker 3: And I got to do a shout-out for whiskey at New Orleans.
• 32:12
  Speaker 3: I really appreciated him.
• 32:14
  Speaker 3: They got there early on the second night and everybody knew there was going to be uh, the heaven Hill 20 year was was being poured and so the first people everybody just was going there.
• 32:27
  Speaker 3: I mean, and uh, super Nash, my cousin, and uh uhkey were able to get there and get their pours.
• 32:39
  Speaker 3: But Nash got another pour and Whiskey got another pour after everybody had gone through at the end of the bottle.
• 32:46
  Speaker 3: But Whiskey walked around for 20 minutes not sampling and got me a pour of that and I greatly appreciated it.
• 32:54
  Speaker 3: Now Nash had gotten me the 17 year and then what was the?
• 32:58
  Speaker 3: The the William?
• 33:02
  Speaker 3: There was the William heaven hill.
• 33:06
  Speaker 5: So that's the William heaven hill series I've never seen before.
• 33:09
  Speaker 5: Me neither, and they, they, yeah, they brought the 15 year.
• 33:14
  Speaker 5: I think it was 106 proof or something like that.
• 33:19
  Speaker 5: It was 2022.
• 33:21
  Speaker 5: Which batch is that CT?
• 33:24
  Speaker 4: It's freaking delicious, it's a batch well, 109 proof, 15-year.
• 33:33
  Speaker 4: I don't know what batch it is.
• 33:36
  Speaker 3: That's what we had.
• 33:37
  Speaker 3: Where did you get that?
• 33:39
  Speaker 3: How did you get that CT?
• 33:40
  Speaker 3: I'm literally going to steal that from you.
• 33:43
  Speaker 4: I'm going to tell you what One of my favorite bottles I have.
• 33:46
  Speaker 4: It is amazing.
• 33:49
  Speaker 3: So where did you pick it up and how much was it?
• 33:51
  Speaker 3: It's secret and Expensive pick it up and how much was it?
• 33:57
  Speaker 3: It's secret and, uh, expensive.
• 33:58
  Speaker 3: You said where you got.
• 33:59
  Speaker 3: It is a secret and it's expensive got it okay you got.
• 34:07
  Speaker 3: You got it in kentucky, you didn't get it at heaven hill I did.
• 34:13
  Speaker 4: I got it at the distillery.
• 34:15
  Speaker 4: How did you know that release was happening?
• 34:24
  Speaker 4: Friends, good friends, good people.
• 34:25
  Speaker 4: It worked out really well.
• 34:26
  Speaker 4: So I luckily, by getting to know some good people, I was able to acquire that one and I absolutely love that bottle.
• 34:35
  Speaker 5: That's one of my favorites period of all time and it retailed for $170, I think.
• 34:45
  Speaker 1: No.
• 34:47
  Speaker 4: It's not retailed.
• 34:48
  Speaker 4: I think $299.
• 34:50
  Speaker 5: It was $299?
• 34:52
  Speaker 5: .
• 34:52
  Speaker 5: There you go.
• 34:54
  Speaker 4: The 17 year, I think, is $349, but it's $299.
• 34:55
  Speaker 4: There you go.
• 34:55
  Speaker 4: The 17-year, I think, is $349, but it's $299.
• 34:57
  Speaker 3: So what about the 20-year?
• 34:58
  Speaker 3: Do you know?
• 35:05
  Speaker 4: No, Jamie said reach out to Jeff Crow to see if he can get you something.
• 35:09
  Speaker 4: And yeah, he might be able to.
• 35:11
  Speaker 4: Who?
• 35:11
  Speaker 2: Crow, evan Hill.
• 35:12
  Speaker 2: Why?
• 35:13
  Speaker 4: did we just get to who Bro Heavenhill?
• 35:16
  Speaker 3: Why did we just get a thumbs down?
• 35:17
  Speaker 3: Oh, did you give him a thumbs down?
• 35:24
  Speaker 3: What the hell just happened?
• 35:29
  Speaker 4: He didn't like it.
• 35:30
  Speaker 4: Somebody didn't like it.
• 35:33
  Speaker 5: I don't like the 15-year, I guess.
• 35:38
  Speaker 5: What's the beauty of this?
• 35:39
  Speaker 2: this, I mean you can like what you like and you drink, and you drink what you like, I will tell you.
• 35:42
  Speaker 5: I am seeking out that bottle.
• 35:44
  Speaker 5: I I have googled it.
• 35:46
  Speaker 5: I have been on all the whiskey sites.
• 35:48
  Speaker 5: I have been hunting it after after drinking it.
• 35:52
  Speaker 4: Yeah, I can, and I've, and I've had the other Heaven Hills, the 17, and some of the other ones, and they're really good, but that by far is my favorite.
• 36:03
  Speaker 4: Did you see it?
• 36:04
  Speaker 4: You can't get a bottle like that.
• 36:06
  Speaker 4: You know, 15 years, it's right.
• 36:08
  Speaker 4: It doesn't have to be older to make it better.
• 36:10
  Speaker 3: Well, you know, just like Crown 25 Apple that I got to taste at the New Orleans Bourbon Festival, it still tasted like Apple Crown.
• 36:20
  Speaker 4: It just, oh, my God, this makes you wonder, like a 25-year-old whiskey, why the thought of putting Apple with it made them do that.
• 36:29
  Speaker 3: Because they overdid it.
• 36:30
  Speaker 3: They freaking overdid it.
• 36:32
  Speaker 3: 25 years was too long, and so they stuck Apple in it.
• 36:37
  Speaker 3: That's what I would do.
• 36:38
  Speaker 3: And then they turned around who, who?
• 36:40
  Speaker 3: That's probably the only thing they have just just so you know everywhere I go in ohio for 250.
• 36:48
  Speaker 3: You can walk into pretty much every liquor store in the state of Ohio and purchase 25-year crown apple, because nobody pays $250 for flavored whiskey.
• 37:01
  Speaker 3: What the shit.
• 37:06
  Speaker 5: It'd be fun to get a sample of that and do a side-by-side next to the $16 bottle of Bird Dog.
• 37:14
  Speaker 3: You could have got a sample at New orleans bourbon festival.
• 37:17
  Speaker 3: I'm just seeing how long.
• 37:18
  Speaker 3: Okay, so let's, um, let's, go to.
• 37:21
  Speaker 3: We've got the kentucky bourbon festival coming up in september but tickets are going on sale april 17th.
• 37:29
  Speaker 3: But if you go to the website you can sign up as a Kentucky Bourbon Festival insider and get early access to the tickets.
• 37:43
  Speaker 3: I highly recommend doing that.
• 37:45
  Speaker 3: Last year the VIP sold out in minutes.
• 37:49
  Speaker 3: It was gone in seven minutes.
• 37:53
  Speaker 3: This year it will be interesting to see what happened.
• 37:56
  Speaker 3: But uh, know that, uh, next tuesday we're gonna have randy press, kentucky bourbon festival president, and the scotchy bourbon boys, el presidente, coming on the podcast.
• 38:08
  Speaker 3: So you guys join us.
• 38:10
  Speaker 3: Normally I end up with me and randy doing a podcast.
• 38:14
  Speaker 3: So if you guys can join us next Tuesday at 830 he's gonna be on the talk.
• 38:20
  Speaker 3: All the changes he's made to Kentucky bourbon festival, including the double decker tent.
• 38:29
  Speaker 3: That's gonna be interesting.
• 38:31
  Speaker 3: So he's got a lot of stuff making changes to the media so that we can do some podcasting directly.
• 38:40
  Speaker 3: They're kind of having back tents where the last year, where they were serving the food from, we're going to be able to go into that back tent and then they're going to be conscious of the music music and although the beeline is a great thing in Kentucky, it was kind of a bizarre scenario that happened in the media tent last year but at the same time, looking forward to Kentucky Bourbon Festival and tickets are going on sale and you're going to want to get your tickets, they're limited, the VIP is extremely limited, but also the tickets this year I think are going to sell quick and coming off of the New Orleans Bourbon Festival, which was fantastic, I'm just excited for you know I'm already waiting for spring to come and get us to fall.
• 39:32
  Speaker 4: I mean especially last year after having Seth from Broken Barrel come back and bust the barrel.
• 39:35
  Speaker 4: I mean especially last year after having Seth from Broken Barrel come back and bust the barrel, you know we had that's a great time and Aaron Harris giving us barrels to bust this year is going to exceed that.
• 39:51
  Speaker 4: It's going to be epic yeah, and year if you guys are in the same place.
• 39:58
  Speaker 5: We should blow a barrel up with some dynamite I've already tried.
• 40:02
  Speaker 3: I've tried to do that, okay.
• 40:04
  Speaker 3: Um, they, when I was uh moonshining with alan bishop, they had, uh, actually, uh, it was uh nash brought what is it?
• 40:14
  Speaker 3: It's almost dynamite, it's called Cannerite.
• 40:17
  Speaker 3: Yep, he brought cannerite and they put the cannerite in the barrel and then they were shooting it with a rifle and they actually had to take the cannerite out, because when it would penetrate the oak the bullet, it wasn't enough to explode the cannerite out, because when it would penetrate the oak the bullet, it wasn't enough to explode the cannerite.
• 40:39
  Speaker 3: So they put the cannerite on the outside and blew the barrel up.
• 40:43
  Speaker 3: But it was like an interesting uh, I call it the um, what was it?
• 40:48
  Speaker 3: Uh, who's who?
• 40:51
  Speaker 3: What's?
• 40:53
  Speaker 3: Uh, elon musk night, because they it was funny because while we're trying to blow up this barrel, all of a sudden elon musk had launched his satellites and a whole train in the sky looked like a convoy of semis, came across the sky.
• 41:08
  Speaker 3: It was like a crazy thing overall.
• 41:10
  Speaker 3: I remember that night, but anyways, uh, so got to shoot it through the buttonhole.
• 41:16
  Speaker 3: That's what Sheila said.
• 41:22
  Speaker 2: No action there, no, no.
• 41:27
  Speaker 3: All right.
• 41:27
  Speaker 3: So anyways, yeah, you probably could if you set it up right right.
• 41:34
  Speaker 3: You just pull the cork, stand it there, tape, set it up right, right, you just pull the cork, stand it there, tape it to that part and hit it there.
• 41:41
  Speaker 3: That's an interesting concept.
• 41:43
  Speaker 3: Why we didn't do it, but it's probably because we were moonshining the whole afternoon.
• 41:46
  Speaker 3: We even drank Malort on that day.
• 41:50
  Speaker 3: But now, getting back to the main thing we came here to talk about was the.
• 41:57
  Speaker 3: We came to talk about whiskey influence.
• 42:01
  Speaker 3: So there's so many different things that influence our existence as far as whiskey connoisseurs, whiskey purchasers, whiskey collectors, festival goers I mean the whole whiskey community.
• 42:21
  Speaker 3: You know advertising, I mean, I remember when Mila Kunis was advertising Jim Beam Black.
• 42:29
  Speaker 3: I mean, can you even think of a better advertising influencer than that?
• 42:35
  Speaker 3: You know, I just remember watching baseball a couple years ago and they would show those commercials and I was watching baseball games just to see what the next Mila Kunis ad was going to be.
• 42:47
  Speaker 3: So that's one way that we get influenced right through advertisement.
• 42:51
  Speaker 3: It's funny because for a long time in this country you couldn't advertise hard liquor and the rules have lightened up a little bit.
• 43:01
  Speaker 3: And when you're talking about cable.
• 43:03
  Speaker 3: You see now evan williams, uh, sponsoring major league.
• 43:07
  Speaker 3: It's mostly on sporting events.
• 43:09
  Speaker 3: Do you see um whiskey commercials on you know your favorite?
• 43:14
  Speaker 3: I don't really see that very often.
• 43:16
  Speaker 3: What about you guys?
• 43:19
  Speaker 5: I mean, I think that I've never seen it during Sesame Street.
• 43:27
  Speaker 4: It has made its way into a lot of TV series like Yellowstone.
• 43:34
  Speaker 4: I think it's kind of like when you buy a Prius and you notice no Priuses until you bought a Prius, and then everybody has a Prius when you're driving down the road, not that I have a Prius, just saying Example.
• 43:49
  Speaker 4: We'll start Carl.
• 43:50
  Speaker 4: Same thing happens with advertising.
• 43:55
  Speaker 4: You don't notice bourbon in shows and things, probably subtly, until you're into it and then you're like, oh my god, they're drinking Gen B.
• 44:04
  Speaker 4: Oh my god, he's got a bottle of EH Taylor.
• 44:07
  Speaker 4: I think it's the awareness kind of gets heightened a little bit.
• 44:12
  Speaker 3: I agree with that and it's exciting.
• 44:15
  Speaker 3: It's just like I find myself a lot of times when I can recognize the bottle, even though the bottle's turned, you know, because a lot of times they're not trying to do the marketing, but you know exactly what they're drinking and it's like oh, that's a bottle of Old Forrester.
• 44:30
  Speaker 4: When you think about marketing.
• 44:32
  Speaker 4: The word bourbon, honestly, though, has become such a buzzword in everything.
• 44:37
  Speaker 4: Whether it's bourbon chicken that somebody is selling on the side of the road in a truck, or it's a bourbon candle, or bourbon everything.
• 44:52
  Speaker 3: Bourbon glazed banana fosters.
• 44:54
  Speaker 3: Yeah, bourbon glazed banana fosters.
• 45:02
  Speaker 3: Yeah, yeah, bourbon glazed banana foster.
• 45:03
  Speaker 3: Um bourbon, um, what's another one?
• 45:04
  Speaker 3: Uh, a bourbon crusted filet.
• 45:05
  Speaker 3: You know what I mean.
• 45:06
  Speaker 3: There's ice cream, you know.
• 45:08
  Speaker 3: Steak, you know although I haven't seen it on fish or lobster, but you probably could do a really good bourbon-infused crab cake.
• 45:17
  Speaker 3: That would be pretty good.
• 45:18
  Speaker 3: But with that said, where is he sitting?
• 45:27
  Speaker 3: He's been influenced a lot.
• 45:28
  Speaker 3: But then there's also, you know, podcasts.
• 45:32
  Speaker 3: There's an aspect of if you find a podcast where your palate kind of lines up with everybody and what we're tasting.
• 45:43
  Speaker 3: One of the things I like to do is having whiskey and Super Nash and CT and Roxy and myself, we all kind of we're not we like our base thing is pretty close what we like.
• 45:56
  Speaker 3: But overall each one of us have a quirky kind of palate that likes different outlying kind of bourbons, like Whiskey, loves bourbon from Colorado and I'm not a huge fan of bourbon from Colorado, especially rise, but even you know he, he, he enjoys that.
• 46:19
  Speaker 3: Whereas, um, ct, um, you love mixed drinks more than probably anybody, rightfully should.
• 46:27
  Speaker 3: You participated, uh, with those on the weekends and and you like bourbon mixed drinks but you also like tequila mixed drinks and you like whatever that pink shit that everybody drinks.
• 46:42
  Speaker 3: You kind of have a culture of the newest drink in your friends.
• 46:48
  Speaker 3: You'll make it for your friends, right, you'll make those drinks.
• 46:52
  Speaker 3: So you've kind of got that bartender in you where I'm pretty much.
• 46:57
  Speaker 3: You know, I had my first.
• 47:01
  Speaker 3: What would you call it?
• 47:03
  Speaker 3: It's a beer in a pour.
• 47:07
  Speaker 3: What did they call it?
• 47:07
  Speaker 3: I forget what they called it, but that's the first time I ever had a beer chaser with a decent bourbon.
• 47:14
  Speaker 3: I've had it before.
• 47:16
  Speaker 4: You know otherwise, but it's kind of cool the thing for me with mixed drinks for a lot of people who are not bourbon people is it's a gateway to introduce them to a spirit that can be tequila, it can be a mezcal, it can be a bourbon, it can be a rum.
• 47:31
  Speaker 4: It can be tequila, it could be a mezcal, it could be a bourbon, it could be a rum.
• 47:34
  Speaker 4: It introduces them into it in a way that maybe they haven't been able to enjoy drinking it the way that we drink it.
• 47:43
  Speaker 4: They don't have the palate yet.
• 47:49
  Speaker 3: So it's a way that they can enjoy it and still not feel like they're left out.
• 47:51
  Speaker 3: Well, adam just said that he was influenced by Suits and he'd be watching it and you really wanted a Macallan.
• 47:55
  Speaker 3: And I will have to admit watching suits and every time you know Macallan, the one time that he was like all of a sudden the girl comes over and she says here's your Macallan, 21 year, and he's like I didn't order a 21 year and he's like he did.
• 48:11
  Speaker 3: You know.
• 48:12
  Speaker 3: I mean it was just kind of cool how scotch was used in suits.
• 48:17
  Speaker 3: You were hoping every once in a while they did a bourbon, but it probably wasn't.
• 48:21
  Speaker 3: It still was going through that.
• 48:24
  Speaker 3: And then the same thing, I think Whiskey.
• 48:28
  Speaker 3: You were telling me about Mad Men the other day that I needed to watch Mad Men because that was the same kind of thing.
• 48:35
  Speaker 3: They get a big account and they drink.
• 48:38
  Speaker 3: These are influencing they're drinking in the office.
• 48:42
  Speaker 3: I wish I could do that aren't you in your office right now?
• 48:47
  Speaker 3: I'm in your office well, can you not see?
• 48:53
  Speaker 3: Yes, I can see you're in my office and, uh, um, but then there's, there's um.
• 48:59
  Speaker 3: You know, like I said, different podcasts, if you like a podcast that can influence um.
• 49:05
  Speaker 3: If you go to a festival and you're being um, given tastings from a master distiller right from the distillery, or your go to a distillery, these are the kind of things that can influence you.
• 49:21
  Speaker 3: Brand recognition, I think, is the biggest thing out there for influencing, because when you hit that shelf and you're looking at all those bourbons, now if you're new to it, it's kind of like looking at a different language and you know basically how to say hi and goodbye, but you don't know all the intricacies if you're just starting out.
• 49:44
  Speaker 3: But once you get going into it and you start to learn the language and then eventually you get to this point where we are, where it's kind of you know everything that's out there.
• 49:55
  Speaker 3: You're always looking.
• 49:56
  Speaker 3: You've been looking for so long for something a little bit different here or there.
• 49:59
  Speaker 3: You got to find it elsewhere.
• 50:01
  Speaker 3: But record name recognition to me, especially with all the brands of um, mgp, or you know that they're blending or doing different things.
• 50:15
  Speaker 3: There's so many out there and the base whiskey is the same.
• 50:21
  Speaker 3: It really comes down to name recognition.
• 50:25
  Speaker 3: So if you're watching a podcast and you see someone talking about chicken cock or you see somebody talking about Penelope, when you go to the store and you got 14 different brands you never heard of and you see that you'll probably pick that and that's kind of a very important thing as far as how you know, watching somebody else's watching a podcast, at least you know, you have some sort of you you know background on what you're picking, because there are so many new brands.
• 50:59
  Speaker 3: What do you think about that car?
• 51:01
  Speaker 3: Uh, whiskey, I mean.
• 51:04
  Speaker 5: I gotta tell you, when I started out buying bourbon years ago, I was buying like i'd'd go to Kentucky, I'd go to Tennessee, I'd be up in Michigan, and I bought the stuff that I never saw in Ohio.
• 51:18
  Speaker 5: And then I learned my lesson when I was introduced to Ironfish, which is a Michigan distillery, and I said I'm going to stop buying things that I don't know, because this sucks.
• 51:30
  Speaker 5: As I got a little more into it, though, I gotta tell you, when I find a brand on a shelf that I don't recognize now, I always flip the bottle over and look to see where it's made.
• 51:42
  Speaker 1: Because if it's made in Indiana, we know where it's made.
• 51:49
  Speaker 3: Well, yeah, but there's a lot of stuff made in Indiana.
• 51:52
  Speaker 3: But how do you choose?
• 51:53
  Speaker 3: Like you could flip over ten bottles in any Ohio liquor store and they're made in Indiana.
• 51:59
  Speaker 3: I mean, some of them are made in Indiana and blended with something from Kentucky and it's like.
• 52:06
  Speaker 3: I'm not saying that that can't be good, but overall it's something that if you're going to choose, you want to know.
• 52:13
  Speaker 3: Well, it's something that if you're going to choose, you want to know.
• 52:14
  Speaker 3: You know you want, for instance, in my opinion, coming into the state.
• 52:20
  Speaker 3: Either you're going to like it or you're not going to like it.
• 52:22
  Speaker 3: But I can tell you Smoke Wagon is on the shelf all the time.
• 52:48
  Speaker 3: You know what I mean.
• 52:49
  Speaker 3: It doesn't seem like it moves Right.
• 52:50
  Speaker 3: I just think its name recognition here in Ohio it's just not high to the general.
• 52:56
  Speaker 3: You know, whiskey public.
• 52:59
  Speaker 4: You're fighting in Ohio with so many different brands.
• 53:02
  Speaker 4: I mean we, we, fortunately we have so much available.
• 53:06
  Speaker 4: I don't think people probably realize that.
• 53:08
  Speaker 4: My Lord, the number of bottles we can buy for somebody who's going out and buying a bottle or two, a week or a month.
• 53:19
  Speaker 4: You know, it's probably hard to say oh boy, I'm going to buy the smoke wagon over.
• 53:24
  Speaker 4: Oh, they just got in some Buffalo Trace that they know is good and they heard is good.
• 53:29
  Speaker 4: And I think that's the thing is for people to step out and try some of those things.
• 53:35
  Speaker 4: Like Carl said when he first started doing that, you try a few things and maybe you get a bad one here and there.
• 53:40
  Speaker 4: But smoke wagon is I mean, let's go back to MGP, because MGP people give there's there's good and bad press about that.
• 53:52
  Speaker 4: People are like oh, it's another MGP.
• 53:54
  Speaker 4: And then there's people who are like man.
• 53:56
  Speaker 4: I love MGP.
• 53:56
  Speaker 4: The fact of the matter is they make good shit and anybody who thinks they don't probably has not had enough of their stuff to know, because they make some great stuff.
• 54:11
  Speaker 4: And whether it's aged for four years, ten years, obviously the age matters.
• 54:16
  Speaker 4: Um, when you drink a four-year mtp and you read a nine-year-old, totally different um, but that's where that's.
• 54:24
  Speaker 4: When you get into stuff like smoke wagon and he's contract distilling through them that he's got some great stuff and and what I love that aaron's doing with smoke wagon is the price point.
• 54:35
  Speaker 4: He's not overpricing this stuff.
• 54:38
  Speaker 4: He could price uncut, unfiltered, for 99 and might sell better because people think it's better because of the price point, but it's 79.
• 54:47
  Speaker 4: Uh, his, his uncut, the, this Uncut the Younger, which has just been renamed, is a fantastic bottle at $44 or $49.
• 54:57
  Speaker 4: But it is one of those things where people have to, unfortunately, drink it and like it before they buy it, which in this state isn't the easiest to do because a lot of the bars don't stock this stuff.
• 55:12
  Speaker 3: Well, my thing is real quick.
• 55:14
  Speaker 3: My thing comes down to is that I taste so much MGP.
• 55:20
  Speaker 3: I'm not saying it's bad, I'm saying it's kind of like when I go to you know you get Penelope, you get Buzzard's Roost, you get Nulu, you get I mean it's endless of MGP and they're all very similar.
• 55:41
  Speaker 4: Remember, buzzards isn't anymore because they're getting stuck through Green River.
• 55:47
  Speaker 3: Okay, it was Green River.
• 55:49
  Speaker 3: Okay, no, they're actually distilling through Green River.
• 55:54
  Speaker 4: Well, they are doing their own distillate now, but they use Green River too.
• 55:58
  Speaker 3: Okay, but they initially used MGP, right they?
• 56:01
  Speaker 4: might have initially, but I'm not sure.
• 56:03
  Speaker 4: We have to double-check that, because I'm not sure that they did.
• 56:07
  Speaker 3: I might be wrong about Buzzer Druids, because I love their rye.
• 56:11
  Speaker 5: I like it right now because I've got batch one Buzzer Druid stuff on the bar, because I love their rye.
• 56:15
  Speaker 5: Right now because I've got batch one Muzzle Crew stuff on the bar.
• 56:13
  Speaker 5: Okay, check.
• 56:18
  Speaker 3: But you know the different ones and I'm not saying that they're bad.
• 56:23
  Speaker 3: I never get that they're bad.
• 56:24
  Speaker 3: But New Orleans CT talks, so you're up while Carl's gone.
• 56:30
  Speaker 4: Yeah and it is.
• 56:31
  Speaker 4: Bardstown is where this is from.
• 56:33
  Speaker 3: Okay so it's Green River Bardstown is where this is okay.
• 56:35
  Speaker 3: So it's, it's green river bartstown, yep, okay and um.
• 56:38
  Speaker 3: But but you know there's so many different brands that are doing stuff with it, and I'm not, like you know, macaulay's dark arts.
• 56:45
  Speaker 3: It's doing something on a different, different level.
• 56:48
  Speaker 3: So I really think those brands are the ones that need influencers so people recognize the brand on the shelf.
• 56:56
  Speaker 3: And Ohio being a control state you know all you hear about it it's really hard to get into Ohio, it's a control state.
• 57:02
  Speaker 3: It's a control state.
• 57:03
  Speaker 3: The people who come in you can't just mail it in.
• 57:06
  Speaker 3: You actually have to influence and get brand recognition so that people want to make the choices.
• 57:13
  Speaker 4: They're there, they're there to make the choices, but they have to recognize the choices before they make them, and that's where influencers really come into a brand, part of the reason that we wanted to have Aaron on the podcast a month or two ago was because people see it on the shelves and they don't know what it is, and so we try to bring that to light for people so they would understand it.
• 57:39
  Speaker 4: So you know, you're right, that's what our job not our job, but our passion is is to bring.
• 57:45
  Speaker 4: It's a goal.
• 57:45
  Speaker 4: Yeah, it's a goal To these products that are really good, that they just don't know about Right, just don't know about right.
• 58:00
  Speaker 5: And then you know uh, we got uh whiskey getting you know the stuff off the off the shelf, I got it right.
• 58:03
  Speaker 5: Here it's uh.
• 58:03
  Speaker 5: It's distilled in indiana and bottled in bernstown there you go.
• 58:07
  Speaker 3: So initially started out at mgp and then eventually went to distilling in Bardstown.
• 58:13
  Speaker 3: So they've been around and, granted, I love what Jason is doing.
• 58:20
  Speaker 3: Wait, this batch one stuff is amazing.
• 58:22
  Speaker 3: Yeah, they picked some awesome barrels, right, but you're talking about once again MGP, so separating yourself off is a hard thing to do and so let's talk about okay.
• 58:35
  Speaker 3: So we're talking about those influencers, and then there's the influencers of, and we've met them.
• 58:43
  Speaker 3: I've met them just recently, after going and being in this business for five years now, being a part of the whiskey industry in our fifth season as a podcast, being a part of the whiskey industry in our fifth season as a podcast, meeting so many different people to finally meet in within a month's period.
• 58:59
  Speaker 3: To meet Fred Minnick I've been talking, I had been talking to him, me and CT met him and got a chance to spend a little bit of time with him right CT.
• 59:11
  Speaker 4: I mean it didn't get much bigger than Fred Minnick in the whiskey bourbon world, you know, for somebody who is iconic and has the palate that that man has.
• 59:23
  Speaker 3: What Alan Bishop was saying is that all he has to do is mention your whiskey on his podcast in a positive result.
• 59:34
  Speaker 3: You know, light and it just the whiskey will fly off the shelf.
• 59:38
  Speaker 3: He has that type of influence.
• 59:41
  Speaker 3: Now Fred has a really good palate.
• 59:43
  Speaker 3: In my opinion, most of the stuff that he is putting out there when he does, I agree.
• 59:49
  Speaker 3: And then the last thing is is when we were in New Orleans we were finished, michael Veach and his nephew Matt, who do YouTube Michael Veach is a writer but they also do a YouTube tasting program on YouTube and they were down there along with Michael Veach's longtime girlfriend.
• 1:00:16
  Speaker 3: They all were there and it was really kind of cool.
• 1:00:19
  Speaker 3: But I didn't get a chance.
• 1:00:22
  Speaker 3: I tried to talk to them.
• 1:00:23
  Speaker 3: I talked to Michael for a little bit about Leaper's Fork.
• 1:00:27
  Speaker 3: It was really cool because he asked me if I had it, you know, and I was like I don't think I did.
• 1:00:34
  Speaker 3: But then I remembered we did have it, ct leper's fork or leaper's fork we had at bourbon on the banks, in the bourbon roadies tent.
• 1:00:46
  Speaker 3: That was that particular, and so they're doing pot.
• 1:00:51
  Speaker 3: Two years ago, yeah, they're doing pot distillation and veach really loves it.
• 1:00:57
  Speaker 3: So he tastes.
• 1:00:58
  Speaker 3: He did it tasting with his cranberry and his pecan and just they kind of captured the the essence of their pot, of their you know youtube channel.
• 1:01:09
  Speaker 3: And then I got to talk to him a little bit about, um, you know the whiskey that they were tasting and, uh.
• 1:01:15
  Speaker 3: But I tried to talk to him a little bit about you know the whiskey that they were tasting, and.
• 1:01:20
  Speaker 3: But I tried to talk to him at the tasting event.
• 1:01:21
  Speaker 3: I was waiting.
• 1:01:22
  Speaker 3: He was there, he walked around, he went to like every booth, talked to the people, tasted their whiskey.
• 1:01:28
  Speaker 3: You know he was very paying a lot of detail but we were at the end of the whole thing.
• 1:01:35
  Speaker 3: We were like an hour away from getting an Uber from the hotel we had been checked out.
• 1:01:40
  Speaker 3: We got in Roxy and Whiskey were sitting on the couch and there was Michael sitting there with, you know, his girlfriend and longtime you know partner, and we started.
• 1:01:59
  Speaker 5: And then Jeff attacked him like a rabid fanboy.
• 1:02:02
  Speaker 3: I don't think I attacked him like a rabid fanboy, but I started a conversation and asked him a bunch of questions and got to.
• 1:02:13
  Speaker 3: I mean it was very interesting.
• 1:02:16
  Speaker 3: You were listening to it, right, pretty much, unless I bored you I.
• 1:02:18
  Speaker 3: You were listening to it right, pretty much, I mean, unless I bored you.
• 1:02:20
  Speaker 3: I fell asleep listening to you talk For five.
• 1:02:27
  Speaker 3: So Jamie just said a tasting with Fred Minnick sold for five thousand last night at a dinner that he attended and Veach has his own bourbon that might be coming out soon.
• 1:02:42
  Speaker 3: Now Veach has picked a lot of barrels over the time.
• 1:02:45
  Speaker 3: Plus, you know, michael Veach has a website.
• 1:02:47
  Speaker 3: He is a great whiskey writer.
• 1:02:49
  Speaker 3: There's no doubt about it.
• 1:02:51
  Speaker 3: But he has a unique look, there's no doubt, and he's been around ever since I've been in this.
• 1:02:57
  Speaker 3: He's been around for a long time.
• 1:02:58
  Speaker 3: But his aspect of claim is he was the historian at Stitzel Weller before Stitzel Weller closed.
• 1:03:06
  Speaker 3: In this I believe it was in the.
• 1:03:08
  Speaker 3: He went through the mid 70s and into the 80s before it closed and he basically, through being a historian, got to start to taste all the you know be part of tasting the whiskey there and that's how he got into writing and everything.
• 1:03:25
  Speaker 3: So that was really cool and you know.
• 1:03:30
  Speaker 3: But those guys really have an influence on what they like and what they can sell.
• 1:03:35
  Speaker 3: Influence on what they like and what they can sell, I think Minnick a little bit more than Veach, because Veach, although he is known within the whiskey groups, I think Minnick is way more expansive.
• 1:03:47
  Speaker 3: Anybody got anything else to say?
• 1:03:52
  Speaker 3: Because we've got to wrap this up.
• 1:03:55
  Speaker 4: You there.
• 1:03:56
  Speaker 4: I mean we've gone a couple of different ways tonight and all that.
• 1:03:59
  Speaker 4: But uh, you know, I think the other thing, too is probably put the question out there for people to uh, to comment and answer this question.
• 1:04:09
  Speaker 4: But, going through the next few months, we have things that we're working on bringing to the, to the podcast, but if there's somebody or something that people would like us to touch on a topic, a brand let us know, give us feedback so we know what to bring to the table that maybe there's a brand out there that you want to know more about.
• 1:04:33
  Speaker 4: Maybe there's a brand that's your favorite that we haven't touched on.
• 1:04:37
  Speaker 4: We have several lined up, but maybe there's one that's not on our radar that we need to be looking at.
• 1:04:44
  Speaker 3: Yeah, I'm working on Mark Carter.
• 1:04:46
  Speaker 5: I think he'll be on the podcast coming up Yep.
• 1:04:50
  Speaker 3: And then Dixon Dedman committed to May 7th, which is a Tuesday, I believe.
• 1:04:55
  Speaker 3: So we got him coming on soon.
• 1:04:58
  Speaker 3: And then also the new master distiller and and it's eluding me of new riff is going to be on May 31st, but we are going to new riff for that headed down to new riff on a Friday.
• 1:05:12
  Speaker 3: That should be good.
• 1:05:14
  Speaker 3: Two o o'clock, look for that.
• 1:05:15
  Speaker 3: Now I know I do not believe there's a lot of stuff.
• 1:05:22
  Speaker 3: All of a sudden I'm getting lots of rules.
• 1:05:24
  Speaker 3: I don't think we can go live for that, but hopefully we can.
• 1:05:28
  Speaker 3: Yep and 2XO is Dixon Dedman's new brand.
• 1:05:34
  Speaker 3: Nash is sending me up a couple bottles he picked up and then hopefully Dixon sends up some samples.
• 1:05:42
  Speaker 3: So that should be a good one.
• 1:05:45
  Speaker 5: Anything that Conor Griscoll confirmed today for June.
• 1:05:48
  Speaker 3: You didn't tell me that.
• 1:05:49
  Speaker 3: You didn't tell me he confirmed.
• 1:05:52
  Speaker 5: Excellent, I didn't have a chance to.
• 1:05:55
  Speaker 1: So that's June 6th and that will not be live as well, but we'll certainly be posting it.
• 1:06:02
  Speaker 3: Yes, and then I believe you're working on another one.
• 1:06:07
  Speaker 3: Oh, look for Stephen Fonte.
• 1:06:12
  Speaker 3: On the 13th, I think we might pull off a book.
• 1:06:15
  Speaker 3: What?
• 1:06:17
  Speaker 5: Back porch edition.
• 1:06:18
  Speaker 3: Oh yeah, I'm bringing my shit.
• 1:06:21
  Speaker 3: If he wants to do it, it's on.
• 1:06:25
  Speaker 5: And it's awesome.
• 1:06:26
  Speaker 5: He was saying that he calls every bird a pelican and then he has this whole story about how the Luxes have peacocks and that was part of the deal when they got the land is they had to keep the peacocks, so he even calls their peacocks pelicans, just to drive them insane well, not the is it the?
• 1:06:48
  Speaker 3: Luxes, or was it just Yellowstone?
• 1:06:50
  Speaker 3: No it was the Luxes.
• 1:06:53
  Speaker 5: Oh ok, there you go.
• 1:06:55
  Speaker 5: What he's a character?
• 1:06:58
  Speaker 5: He is the bourbon character.
• 1:07:02
  Speaker 3: Yeah, I mean how awesome, would it?
• 1:07:05
  Speaker 5: be.
• 1:07:05
  Speaker 5: If you were to make a cartoon of somebody in the bourbon world, it would be Stephen Fonte.
• 1:07:11
  Speaker 5: How many?
• 1:07:12
  Speaker 4: outcasts.
• 1:07:13
  Speaker 4: Have we ever done that?
• 1:07:14
  Speaker 3: we sat there and drank the entire bottle during the podcast and smoked what it almost went to two cigars.
• 1:07:23
  Speaker 4: I almost forgot my name.
• 1:07:27
  Speaker 5: I'll tell you, at the New Orleans Burden Festival they had a special pour.
• 1:07:32
  Speaker 5: They called it I-13.
• 1:07:34
  Speaker 5: That was incredibly good.
• 1:07:37
  Speaker 5: But then at the table he had another single barrel that their master distiller found and said yeah, this one we're going to bottle this up for just us, and so Stephen was sharing that.
• 1:07:53
  Speaker 4: Wasn't that very awesome, though, when you go to the Rick House and you drink stuff and you're like, wow, whoa, put the lid back on that one Put the bunghole back in.
• 1:08:03
  Speaker 4: That was not a good one, that one's coming with me?
• 1:08:06
  Speaker 3: Yeah, so it's spectacular.
• 1:08:11
  Speaker 3: I'm looking forward to that.
• 1:08:13
  Speaker 3: The only there's two people I look at and that are on this, it's Bernie Lubbers and Stephen Fonte.
• 1:08:21
  Speaker 3: They both represent the brands that they work for Heaven Hill and Yellowstone.
• 1:08:28
  Speaker 3: Spectacularly right.
• 1:08:30
  Speaker 5: And we got what Royce Neely is going to be coming on soon.
• 1:08:34
  Speaker 3: Yep, we're going to be on the way home on that Sunday hitting Royce.
• 1:08:38
  Speaker 3: So once again, yeah, we, you know it's.
• 1:08:41
  Speaker 3: Uh, we are going to be.
• 1:08:44
  Speaker 3: We're.
• 1:08:45
  Speaker 3: The game is up.
• 1:08:46
  Speaker 3: Put it this way.
• 1:08:47
  Speaker 3: You know We've had some good people, but usually at this time of the year we pull some people in.
• 1:08:53
  Speaker 3: But we're, you know, I think when you look at um April, May and June, there's going to be some damn good podcasts that everybody's going to want to do Tomorrow.
• 1:09:03
  Speaker 4: we're going to have tomorrow we'll have a Facebook Live with Barry from RD1 and Brad Vons from Revival.
• 1:09:10
  Speaker 4: We'll be live there at 2 o'clock-ish having some pours talking baseball Cincinnati.
• 1:09:19
  Speaker 3: Well, I'll send you the Scotchy Bourbon Boys thing, turn it into a podcast.
• 1:09:24
  Speaker 3: I'll send you the theme song.
• 1:09:26
  Speaker 3: I'll just give you the thing and then just play it.
• 1:09:29
  Speaker 3: You know, do the intro like we're doing the podcast, and then I'll just record it off Facebook and dump it on as a podcast.
• 1:09:37
  Speaker 4: if you want to do that, don't you think'll just record it off Facebook and dump it on as a podcast, if you want to do that, don't you think I just pull it off of YouTube?
• 1:09:43
  Speaker 3: well, oh yeah, you can pull it off of YouTube too, but I've got a freaking iTunes.
• 1:09:49
  Speaker 3: You know little thing you can just have.
• 1:09:51
  Speaker 3: I'll email it to you and it's on your phone you don't need to confess.
• 1:09:55
  Speaker 5: We all know you have a little thing you know you'll a little thing.
• 1:09:59
  Speaker 3: You know you'll never know, Carl, You'll never know it's going to make it happen.
• 1:10:05
  Speaker 4: Yep, we even got that going on tomorrow.
• 1:10:07
  Speaker 4: There's all kinds of good stuff happening.
• 1:10:11
  Speaker 3: Yeah, and I'm going to be jealous, that's for sure.
• 1:10:14
  Speaker 3: Anytime you're hanging with Barry and Brad.
• 1:10:16
  Speaker 3: I mean, barry was at the New Orleans Festival and did just a spectacular job.
• 1:10:20
  Speaker 3: Got to taste RD1.
• 1:10:21
  Speaker 3: I ended up with an RD1 Koozie.
• 1:10:24
  Speaker 3: That was a little disappointing because they had some other stuff that it was just gone.
• 1:10:31
  Speaker 4: It was so good, it was gone, All right.
• 1:10:35
  Speaker 3: So Of all the Glens I have.
• 1:10:39
  Speaker 3: I don't have an RD1 Glens I have one, I did get one.
• 1:10:41
  Speaker 5: I know that, jeff, didn't you scrounge and get a Dark Arts Glen?
• 1:10:45
  Speaker 3: I got a Dark Arts Glen.
• 1:10:46
  Speaker 3: My favorite one that I pulled off is Old Carter.
• 1:10:53
  Speaker 3: I mean, I was ecstatic.
• 1:10:55
  Speaker 3: I got Old Carter, dark Arts, and then the Four Roses Bourbon Festival.
• 1:11:00
  Speaker 3: I got the Mini Glen, the Big Glen.
• 1:11:02
  Speaker 3: It's getting to the point where I think I'm going to have to have a glass breaking kind of thing, where I break some of my crystal or not my crystal but some of my glasses so I can make room.
• 1:11:18
  Speaker 5: You take them to the range and we'll throw them up in the air and shoot them with a shotgun.
• 1:11:21
  Speaker 4: Okay.
• 1:11:22
  Speaker 3: So aren't you doing something like that?
• 1:11:24
  Speaker 3: Tomorrow Is Royce coming up for that.
• 1:11:28
  Speaker 5: Royce had to bail for the shoot.
• 1:11:30
  Speaker 3: Yeah, I didn't.
• 1:11:31
  Speaker 3: It seemed like you know.
• 1:11:34
  Speaker 5: He's going to come up again, I think.
• 1:11:36
  Speaker 5: As we get closer into the May, the weather's a little nicer and he gets a little slower, okay.
• 1:11:41
  Speaker 3: And then you know, I know that you talked about the talk to El Presidente.
• 1:11:47
  Speaker 3: Did you also mention the other thing which I'm not going to mention?
• 1:11:56
  Speaker 5: The other thing don't mention, because I know I'm not mentioned.
• 1:12:00
  Speaker 3: Yeah, I said I did mention that.
• 1:12:02
  Speaker 3: Okay, that's all I wanted to know.
• 1:12:04
  Speaker 3: Honestly, let's talk about that offline because that might be fun to have Alan do.
• 1:12:09
  Speaker 3: Yeah, except you're talking about Alan.
• 1:12:15
  Speaker 3: Bishop will be B-A-F.
• 1:12:23
  Speaker 5: My problem, what my problem, I know, oh right.
• 1:12:29
  Speaker 3: There we go.
• 1:12:30
  Speaker 3: So are you ready to go?
• 1:12:31
  Speaker 3: Are we ready to call this an evening Ready?
• 1:12:33
  Speaker 4: to wrap it up.
• 1:12:34
  Speaker 3: Yeah, I am ready to wrap it up here we go.
• 1:12:38
  Speaker 3: All right, remember, go Alright, remember everybody.
• 1:12:40
  Speaker 3: Wwwscotchy bourbon boyscom for all things Scotchy Bourbon Boys.
• 1:12:44
  Speaker 3: Make sure you follow us on Instagram, facebook X and YouTube Remember we are monetized on YouTube.
• 1:12:52
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• 1:13:01
  Speaker 3: And then, uh, make sure that you follow us on all the podcast formats apple podcast, iheart radio and spotify mainly, but there's also so many more.
• 1:13:13
  Speaker 3: Uh, you know pandora, I mean.
• 1:13:16
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• 1:13:20
  Speaker 3: So remember, like, listen, subscribe and leave good feedback.
• 1:13:25
  Speaker 3: Good feedback is very important, especially on apple podcast.
• 1:13:28
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• 1:13:34
  Speaker 3: It helps immensely when it comes to viewership.
• 1:13:38
  Speaker 3: But thank you, ct, thank you, whiskey, for joining us tonight.
• 1:13:43
  Speaker 3: Remember good bourbon.
• 1:13:47
  Speaker 3: Good whiskey equals good friends and good times.
• 1:13:50
  Speaker 3: Drink responsibly.
• 1:13:53
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:13:58
  Speaker 3: Little Steve-O's going to take us out.
• 1:14:12
  Speaker 2: The way to the next whiskey bar.
• 1:14:17
  Speaker 2: Oh, don't ask why.
• 1:14:19
  Speaker 2: Oh don't ask why.
• 1:14:22
  Speaker 2: Show me the way to the next whiskey bar.
• 1:14:28
  Speaker 2: Oh don't ask why.
• 1:14:30
  Speaker 2: Oh don't ask why.
• 1:14:33
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:14:41
  Speaker 2: I tell you we must die.
• 1:14:44
  Speaker 2: I tell you, I tell you, I tell you we must die.