Latest / The Scotchy Bourbon Boys / William Heaven Hill 15-Year: A Collector's Dream Bottle

Transcript

William Heaven Hill 15-Year: A Collector's Dream Bottle · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:37
  Speaker 2: I recognize those shirts.
• 1:44
  Speaker 3: How are you feeling?
• 1:45
  Speaker 3: I'm fine.
• 1:45
  Speaker 3: Whoa, super Nash.
• 2:23
  Speaker 3: Yeah, we're the Scotchie Bourbon Boys.
• 2:25
  Speaker 3: We're here to have fun.
• 2:26
  Speaker 3: We're here to have fun.
• 2:28
  Speaker 4: We're here to have fun.
• 2:28
  Speaker 2: Basically sponsored the wearer yeah evidently Supplier of the official uniforms of the Scotchie Bourbon Boys.
• 2:40
  Speaker 4: This year you'll be back in.
• 2:41
  Speaker 4: You're on the bus tour, there you go.
• 2:47
  Speaker 3: I'm not going to lie.
• 2:49
  Speaker 2: Supernatural looks a little like Ray Charles the way he's walking.
• 2:52
  Speaker 3: I mean, someone should have given him a white cane.
• 2:55
  Speaker 4: All right, stop saying all right.
• 2:57
  Speaker 3: All right.
• 2:58
  Speaker 4: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:01
  Speaker 4: We're here tonight with Whiskey in the House.
• 3:04
  Speaker 2: Whiskey.
• 3:05
  Speaker 4: Hey Whiskey, How's it going?
• 3:07
  Speaker 2: Up and down.
• 3:08
  Speaker 2: It's been a while.
• 3:08
  Speaker 2: It has been a while.
• 3:09
  Speaker 4: We used to do this fun thing where we would do whiskey and tiny rapid tasting 10 minute whatever the times did, 30.
• 3:20
  Speaker 2: Yeah, we did 10 minute tastings that we lasted 30 minutes.
• 3:24
  Speaker 2: So yeah, it was a lot of fun, wasn't it?
• 3:26
  Speaker 4: it was a lot of fun.
• 3:27
  Speaker 2: And it was more fun because we would do four or five in a night, which meant we drank four or five different bottles probably too much of each.
• 3:33
  Speaker 4: And then oh yeah, that would we would.
• 3:37
  Speaker 4: We would record all seven at once.
• 3:39
  Speaker 4: It was fun, wasn't it?
• 3:42
  Speaker 4: No?
• 3:43
  Speaker 2: we had to have take two and take three.
• 3:44
  Speaker 2: So yeah, I mean absolutely, it was a good time yeah, and then do that I have with the lives.
• 3:50
  Speaker 4: I haven't been doing too much editing.
• 3:52
  Speaker 4: I gotta get back into it.
• 3:53
  Speaker 4: Plus, lately I've been getting all my max without me being on the show.
• 3:57
  Speaker 2: You didn't have to do much editing but now that I'm back, I'm sure there will be but uh, oh, is it paused?
• 4:05
  Speaker 4: it looks like I paused it.
• 4:07
  Speaker 4: Huh, did you pause it?
• 4:08
  Speaker 4: Skip to live.
• 4:10
  Speaker 4: There we go.
• 4:11
  Speaker 4: Yeah, I was, it doesn't matter, that's actually recording, nice, but we got all that, we got everything going.
• 4:17
  Speaker 4: Thanks for uh.
• 4:18
  Speaker 4: Thanks for coming down.
• 4:20
  Speaker 4: This should uh iately.
• 4:22
  Speaker 2: I love a trip to the Scotchy Bourbon Boy Studios.
• 4:25
  Speaker 4: Yeah, I think there's a lot to do once you're here.
• 4:29
  Speaker 4: There is.
• 4:30
  Speaker 4: It's not a lack of Yep At one point, I don't know.
• 4:36
  Speaker 2: There's a lot of bourbon.
• 4:37
  Speaker 2: I see your fleshlight over in the corner.
• 4:39
  Speaker 2: I mean there's a lot going on.
• 4:45
  Speaker 4: The one on the side.
• 4:46
  Speaker 4: The shelf next to you is the stand for the screen.
• 4:50
  Speaker 4: You know the monitor when we have a guest.
• 4:53
  Speaker 4: So if CT and Super Nash were to come on tonight, I would have had to figure it out, so they probably would have been back here.
• 5:00
  Speaker 4: I could have just held them.
• 5:02
  Speaker 2: I could have the whole world in my hand Anyways.
• 5:05
  Speaker 4: But with that that didn't happen.
• 5:07
  Speaker 4: So I slid that over a little bit.
• 5:08
  Speaker 4: But I was really excited because it has shelves and I can put more bourbon on it, because it just I don't like to have the bourbon on the floor, no.
• 5:17
  Speaker 4: But you get to a point where you're just kind of shoving everything everywhere.
• 5:24
  Speaker 2: I mean my like sex, my mantle, yeah, when you're 20 yeah not when you're 60 now, when you're 60, you're just happy, you're not shoving it any with that.
• 5:33
  Speaker 4: Half the time it's like ew, no, um, but uh, just remember, uh, wwwscotchiebourbonboyscom for all things scotchie Bourbon Boys.
• 5:44
  Speaker 4: Check out.
• 5:45
  Speaker 4: You have to give me your bio.
• 5:46
  Speaker 4: You just do.
• 5:47
  Speaker 4: You have to write a bio.
• 5:47
  Speaker 4: I've been waiting for a bio for a while.
• 5:49
  Speaker 4: I got pictures.
• 5:51
  Speaker 4: You want some bio.
• 5:51
  Speaker 4: No, no, I need your bio for the website.
• 5:55
  Speaker 4: Chris CT has it.
• 5:57
  Speaker 4: If you get it to me, you'll actually have beat CT for giving it to me.
• 6:01
  Speaker 2: If you get it to me, you'll actually have beat CT for giving it to me.
• 6:03
  Speaker 2: I was just going to cheat and change his name.
• 6:04
  Speaker 2: What?
• 6:04
  Speaker 4: you should do is just say hey, chat, gpt, write a bio about me when I'm drinking bourbon, and it'll just do it for you.
• 6:13
  Speaker 2: Oh, we could try that.
• 6:17
  Speaker 4: Actually, it's funny that I asked it to look me up the other day and it did.
• 6:21
  Speaker 4: It was like Jeffrey Mueller tiny of the other day and it did, and it was like jeffrey mueller tiny of the scotchy bourbon.
• 6:26
  Speaker 4: I'm like what?
• 6:27
  Speaker 4: It's so funny.
• 6:29
  Speaker 4: But okay, so check out the website.
• 6:31
  Speaker 4: There's glenn karens, there's t-shirts we're trying to work on some hats.
• 6:35
  Speaker 4: Uh, things are going, and so then also, uh, we're also on facebook, youtube, instagram and x and X, along with Apple, iheart, spotify and any place that you listen to podcasts, we're probably there.
• 6:50
  Speaker 4: So we appreciate if that, no matter how you do it, like whether you watch us or you listen to us, remember, like, listen, subscribe, comment and leave good feedback.
• 7:04
  Speaker 4: We appreciate that good feedback.
• 7:06
  Speaker 4: So, all right.
• 7:07
  Speaker 4: So here we are, you shave really well.
• 7:11
  Speaker 4: Do I.
• 7:11
  Speaker 2: Yeah, thanks, a little feedback for you.
• 7:13
  Speaker 3: Thanks.
• 7:15
  Speaker 4: I've been using the five blade.
• 7:17
  Speaker 4: The five blade.
• 7:19
  Speaker 3: Yeah, not the three, nope.
• 7:21
  Speaker 4: That's too too few.
• 7:22
  Speaker 4: And six blades well, nope, that's too, too few.
• 7:25
  Speaker 4: And six blades well, that's ridiculous.
• 7:26
  Speaker 4: Well, yeah, and then it's just like so, it's this time of the year also.
• 7:28
  Speaker 4: It's just like.
• 7:31
  Speaker 4: This is ridiculous.
• 7:32
  Speaker 4: I don't know why, but I hate white, white hair on my forearm, so I'm gonna be shaving my forearms really soon.
• 7:40
  Speaker 4: Wow, you mind if you mind if I read this what this is a chat.
• 7:43
  Speaker 1: GPT.
• 7:44
  Speaker 1: I knew.
• 7:45
  Speaker 2: On me.
• 7:45
  Speaker 2: Okay, read your bio.
• 7:47
  Speaker 2: It says bourbon enthusiast and storyteller.
• 7:50
  Speaker 2: Whiskey lives where heritage meets the heat of the barrel.
• 7:55
  Speaker 2: A lifelong lover of rich tradition and bolder pours, whiskey has built a reputation in the bourbon community for his deep knowledge, refined palate and down-to-earth storytelling.
• 8:07
  Speaker 2: Whether he's exploring small-batch craft distilleries or savoring the sull oak of a 15-year reserve, I shit you not.
• 8:14
  Speaker 2: That's what it says.
• 8:15
  Speaker 2: Whiskey brings passion and perspective to every glass, from tasting notes to trail tips along Kentucky's bourbon trail.
• 8:25
  Speaker 2: Whiskey shares more than just whiskey.
• 8:26
  Speaker 2: He shares the stories behind it.
• 8:29
  Speaker 2: A collector conversationalist and champion of bourbon's cultural roots Whiskey's glasses is always half full and full of characters.
• 8:38
  Speaker 2: So did you search whiskey?
• 8:38
  Speaker 4: of the Scotchy Bourbon Boys.
• 8:39
  Speaker 4: Is that what you typed in?
• 8:39
  Speaker 4: No, what did you type?
• 8:40
  Speaker 4: You search whiskey of the scotchy bourbon boys.
• 8:42
  Speaker 4: Is that what you typed in?
• 8:43
  Speaker 4: No, what did you?
• 8:44
  Speaker 4: What did you type for it to write your bio?
• 8:47
  Speaker 4: What what I said?
• 8:49
  Speaker 2: I used my real name, carl henley, thank you.
• 8:52
  Speaker 4: So we use surnames on the show, so we don't use our real names right, it's all good, but it's not like they, not like someone looking at you doesn't know.
• 9:03
  Speaker 2: Anyway.
• 9:03
  Speaker 2: So I said write a bourbon-related bio for me and it came up with your nickname.
• 9:10
  Speaker 4: It actually found your nickname on the internet.
• 9:12
  Speaker 2: Oh no, I substituted that.
• 9:13
  Speaker 4: Oh, you were saying okay, I would have been really impressed if ChatGPT substituted that Okay then it did.
• 9:21
  Speaker 4: You had me thinking that, so now I'm not as impressed, but that's a really cool, yeah, wonderful sure I'll tell you what I'm gonna do.
• 9:33
  Speaker 4: I'm gonna copy this to me.
• 9:34
  Speaker 4: I'm gonna send it to you and we'll put that up on the website this is.
• 9:37
  Speaker 2: Uh, it's a little freaky that it knew we were having a 15 year.
• 9:40
  Speaker 4: It's not freaky, it knows.
• 9:42
  Speaker 4: It's just like I.
• 9:45
  Speaker 4: I was like the same thing.
• 9:47
  Speaker 4: I was shocked too, so that was kind of cool.
• 9:50
  Speaker 2: It is funny about the stories, though.
• 9:51
  Speaker 2: I still remember our little uh interview that we did uh from the bus tour a couple of years ago.
• 9:57
  Speaker 2: Well, I was Jeff and writing in.
• 10:00
  Speaker 2: Oh yeah, well I was just writing in on oh yeah, that's up there, that's actually on, that's on one I, that's on one of our one of the one of the videos.
• 10:11
  Speaker 4: Yeah, the bus tour.
• 10:12
  Speaker 4: Yes, for sure, brother, there you go.
• 10:14
  Speaker 4: Thank you, and I heard you send it to me.
• 10:15
  Speaker 4: I did, did you hear it?
• 10:16
  Speaker 4: You went all right, so they're gone, so let's just just do some catch-up.
• 10:23
  Speaker 4: What, what you know?
• 10:24
  Speaker 4: I understand you're not going out and hunting, but what have you?
• 10:28
  Speaker 4: What have you been uh, sipping, sipping on, now you know.
• 10:33
  Speaker 2: So I have to tell you um, so being in ohio, um, and we have the lottery here, I have uh had a little bit of luck in the lottery over the years, and so, um, I have been bouncing between Waller 12 or George T stack.
• 10:53
  Speaker 2: Um, I've been bouncing back and forth between those a lot.
• 10:55
  Speaker 2: I threw in a little bit of the uh, well, it was Lawrenceburg at the time, but the Larrican, uh, weeded rye.
• 11:03
  Speaker 2: Um, I had a couple of people over and I said I have a weeded rye and they're like what's that?
• 11:08
  Speaker 2: And I'm like aha, so, um, so I poured that and uh, we, we killed.
• 11:13
  Speaker 2: We killed quite a few pours of that.
• 11:16
  Speaker 2: Um, these people were rye people and I'm not necessarily a rye person, um, and so, um, they really enjoyed it, it was and it is different.
• 11:25
  Speaker 2: I mean, it is a completely different taste for anything on my bar.
• 11:29
  Speaker 2: So, uh, by the way, I don't have a collection, I have a bar.
• 11:34
  Speaker 2: I also have a problem, but that's okay, that's, that's part of that's part of having the bar, um, but uh, those, those, those are probably my go-tos the most often what would you say is a collection.
• 11:48
  Speaker 4: I mean, I think you have a collection, you have a bar and a collection, yeah, but I see the difference between a collection and a bar is you open them and drink them.
• 11:56
  Speaker 4: Mine are open.
• 11:57
  Speaker 4: I'm drinking them.
• 11:59
  Speaker 4: Well, I have a collection and almost everything's open, because I have no choice, so you have a bar.
• 12:02
  Speaker 4: No no.
• 12:03
  Speaker 4: Yeah, I have a bar and a collection with a huge, giant collection surrounding it.
• 12:10
  Speaker 4: You do, I definitely, but what I?
• 12:15
  Speaker 4: So, since you bowed out a little bit as far as going after stuff, okay, what's happened in the of ohio is a lot of the stuff has become a little bit more obtainable.
• 12:27
  Speaker 4: So the stuff I've been getting lately is stuff that you wouldn't like, for instance, the bomb burgers.
• 12:34
  Speaker 4: Um, very fine, you know, um, it's finished and whatever it's been.
• 12:40
  Speaker 4: You know that's a fantastic bottle.
• 12:41
  Speaker 4: That's not something.
• 12:42
  Speaker 4: It's hard and whatever it's been.
• 12:42
  Speaker 4: You know that's a fantastic bottle.
• 12:43
  Speaker 4: That's not something.
• 12:43
  Speaker 4: It's hard enough to get a bomb burgers, let alone that.
• 12:46
  Speaker 4: But I was able to get one of those and then just getting about a Bauman cast strength.
• 12:53
  Speaker 4: You know that that's.
• 12:55
  Speaker 4: So a lot of this stuff has been coming to you and the state of Ohio has been doing a pretty damn good job.
• 13:03
  Speaker 4: As far as um barrel releases, I would agree.
• 13:06
  Speaker 4: Now they had a really unique one that I today at the at the stores they had a barrel pick for the vf, ohio, vfw, which was um a crown, royal and crown that I.
• 13:24
  Speaker 4: That was very, very.
• 13:25
  Speaker 4: The crown was what would you say?
• 13:28
  Speaker 4: Crown as a barrel pick is pretty damn good.
• 13:32
  Speaker 4: Is it really.
• 13:32
  Speaker 4: When ohio released it the last time they let, I got the elephant ear one and I was just blown away.
• 13:39
  Speaker 4: Yeah, and then, uh, I mean that just goes to show you even bad whiskey can have a good day.
• 13:42
  Speaker 4: I was just blown away.
• 13:43
  Speaker 2: Yeah, and then I mean that just goes to show you even bad whiskey can have a good day.
• 13:46
  Speaker 4: No, it's just, you know.
• 13:48
  Speaker 4: You know the story of Crow, right?
• 13:49
  Speaker 4: Yeah, I mean it was made for a king.
• 13:53
  Speaker 4: I mean the blend 900 different blends and they came up with one and the blend's still the same, but they use 21 different type whiskeys.
• 13:58
  Speaker 4: The same, but they use 21 different type whiskeys.
• 14:02
  Speaker 4: So when you start doing the single barrels, it starts to not go towards crown, it starts to become it's not, it's cast strength and it really had some really good flavor.
• 14:15
  Speaker 4: I mean, I was just shocked because I'm not a crown fan at all.
• 14:20
  Speaker 2: You know crown's okay.
• 14:21
  Speaker 4: That's it.
• 14:22
  Speaker 4: It is Crown's okay.
• 14:23
  Speaker 4: That's it.
• 14:23
  Speaker 4: It is.
• 14:24
  Speaker 4: It's okay, it's okay.
• 14:25
  Speaker 4: I can drink it.
• 14:26
  Speaker 4: If someone buys me one, I'm not going to not drink it.
• 14:29
  Speaker 2: I applaud Crown because to me it's an entry point.
• 14:32
  Speaker 2: It opens people up to drinking the brown juice.
• 14:35
  Speaker 4: It's about the only good thing that comes out of Canada.
• 14:39
  Speaker 2: That's not true.
• 14:39
  Speaker 2: There's that hammy bacon stuff, or the ham they call bacon.
• 14:42
  Speaker 2: Back bacon, yeah.
• 14:44
  Speaker 4: It's called back bacon.
• 14:47
  Speaker 2: And then there's those fries with the gravy.
• 14:49
  Speaker 2: Take off, eh yeah.
• 14:52
  Speaker 1: No, I'm serious.
• 14:52
  Speaker 2: You put gravy and cheese curds on your fries.
• 14:54
  Speaker 2: That was a good idea.
• 14:55
  Speaker 2: That was very tasty, although they're not fries, they're poutine.
• 15:00
  Speaker 4: Okay, so there's like 14 different things that don't count Maple syrup.
• 15:06
  Speaker 4: They make that in Ohio, but it sucks.
• 15:10
  Speaker 4: No, ohio's decent, no, it's bad.
• 15:11
  Speaker 2: Wisconsin makes good maple syrup.
• 15:12
  Speaker 4: No, kevin does a really good job up at Hidden Seldom Scene.
• 15:18
  Speaker 2: Too runny, that's what you're talking about Ohio, ohio, in general, we make our syrup too runny.
• 15:23
  Speaker 2: That's what you're talking about ohio ohio in general, we make our syrup too right and this is a bourbon podcast by the way, we could talk about the other brown juice, maple syrup, but um, or caramel, or caramel, there you go yes, but we're um here to showcase this now.
• 15:39
  Speaker 4: Greg schneider said remember a week from today, thursday, or he's going to.
• 15:45
  Speaker 4: We are going to introduce four branches uh 250th military anniversary bottle and you, I'll leave you.
• 15:57
  Speaker 4: When you go upstairs, I'll pour you a sample and you can leave with that.
• 16:01
  Speaker 2: So is it one bottle that celebrates the four branches?
• 16:05
  Speaker 4: Yeah, no, the name of the whiskey or bourbon company is called Four Branches.
• 16:12
  Speaker 4: It represents all four branches of military.
• 16:18
  Speaker 4: It's owned by veterans.
• 16:20
  Speaker 4: They're going to be coming on and talking about it.
• 16:22
  Speaker 4: Branch is a military.
• 16:23
  Speaker 4: It's owned by veterans.
• 16:24
  Speaker 4: They're going to be coming on and talking about it.
• 16:27
  Speaker 4: And this is Greg's new brand after you know.
• 16:29
  Speaker 2: Yeah, I get it.
• 16:29
  Speaker 2: So, greg, just so you know, Space Force is a thing.
• 16:32
  Speaker 4: There's five branches and then if you count the Coast Guard, there's six.
• 16:37
  Speaker 4: Yeah, but we're talking about the four branches that were initially part of the 250 years ago.
• 16:42
  Speaker 4: Oh nice.
• 16:43
  Speaker 2: So 250 years ago there was no Marine Corps, no, it was 250 years ago.
• 16:50
  Speaker 4: there was an army.
• 16:51
  Speaker 4: That was it, yeah.
• 16:52
  Speaker 2: That's what it's celebrating Well, and a Navy?
• 16:55
  Speaker 4: I don't, oh yeah.
• 16:58
  Speaker 3: But was it formed?
• 16:59
  Speaker 4: Yeah, oh yeah, I thought we had to use France's Navy.
• 17:02
  Speaker 2: No, no, I thought we had to use France's Navy.
• 17:03
  Speaker 2: No, no, we had a Navy.
• 17:04
  Speaker 2: Okay, there wasn't much to it.
• 17:05
  Speaker 4: But we did have a Navy.
• 17:07
  Speaker 4: Anyways, there's going to be a big parade in Washington DC for that.
• 17:13
  Speaker 3: Is there really On Saturday?
• 17:14
  Speaker 3: That's fun yeah.
• 17:16
  Speaker 2: Too late for cherry blossoms, but no, that's really cool so you'll have to do a second release and do one just for the space force, because those six guys I don't think serving, I don't think, the four guys, that's that.
• 17:29
  Speaker 4: They formed the four branches.
• 17:31
  Speaker 4: They, I don't think they were in space force if they want to do five or six force.
• 17:36
  Speaker 4: They even have weird uniforms there's a show with um, I believe.
• 17:42
  Speaker 2: Steve Carell yeah, it's called Space Force.
• 17:45
  Speaker 2: Yeah, but there's actually a Space.
• 17:46
  Speaker 4: Force.
• 17:46
  Speaker 4: Yeah, I know, trump made it his first term.
• 17:48
  Speaker 4: Oh, I said it, sorry, anyways.
• 17:52
  Speaker 4: So let's open this puppy now, do?
• 17:55
  Speaker 3: you want me to read it?
• 17:57
  Speaker 4: Yeah, you can read it.
• 17:58
  Speaker 4: Go ahead, so I'm looking for the damn button.
• 18:02
  Speaker 2: Oh my God, hey, wow I.
• 18:05
  Speaker 2: Oh my god, hey, wow, I'm blind.
• 18:07
  Speaker 2: So open up, say ah no, I gotta put cheaters on now.
• 18:10
  Speaker 2: I'm not as young as I was just a year ago, so Heaven Hill actually does a nice little job here on the back with a little bit of inspiration for us all.
• 18:19
  Speaker 2: It says for William, heaven Hill, distilling was a family tradition by some accounts.
• 18:36
  Speaker 2: Heaven Hill corn whiskey supplied Bardstown's historic Talbot Tavern.
• 18:39
  Speaker 2: It says this ninth edition of William Heaven Hill is comprised of only 34 barrels pulled from the fourth floor of Rick House LL at Shenley.
• 18:49
  Speaker 2: These barrels were allowed to age for an impressive 15 years about the same length of time you like your ladies before being selected for this limited edition offering the barrel.
• 19:01
  Speaker 2: Proof has been cut to 109 for a rich, well-balanced bourbon which makes the perfect addition to any whiskey connoisseur's collection.
• 19:09
  Speaker 2: Or bar, in my case so yeah, pretty cool.
• 19:12
  Speaker 2: Whoever?
• 19:14
  Speaker 2: did that in the marketing department did a nice job, so you want to crack this.
• 19:20
  Speaker 2: You want the honors.
• 19:22
  Speaker 4: I mean honestly I've never seen a Heaven Hill with a wax top.
• 19:25
  Speaker 2: Oh yeah, all the William Heaven Hills have wax tops and they're all gold that I've seen.
• 19:30
  Speaker 4: Well, that's what's happening here Now.
• 19:33
  Speaker 4: When we were in New Orleans, you could tell them the story about how I got mine, my taste of so, the last night, you mean when you mugged the guy that was trying to pack the bottles.
• 19:45
  Speaker 4: No, you, no, you got it for me.
• 19:49
  Speaker 4: I did, I was, I was.
• 19:51
  Speaker 4: Why was I late to the party?
• 19:54
  Speaker 2: No, so in New Orleans at the tastings we divided and you went to a different session.
• 19:59
  Speaker 4: I went to Heaven Hill and yeah, and they went to heaven hill and uh, um, and they busted heaven hill 17, not 15 right, but but then that night when we went to the last night, yeah, they were tasting they they said they were going to taste it at at the, at the booth, correct?
• 20:22
  Speaker 2: and you got, but but only the first 25 people got a pour.
• 20:26
  Speaker 4: You got a sample for me and I carried it around my neck for like an hour and a half trying to find you.
• 20:31
  Speaker 4: Yeah, exactly.
• 20:34
  Speaker 2: Which meant I couldn't drink anything.
• 20:35
  Speaker 4: Yeah but there was a reason why I didn't get in.
• 20:37
  Speaker 4: You guys went in line separate.
• 21:25
  Speaker 4: I came later.
• 21:28
  Speaker 2: I bogarted up front, I think.
• 21:30
  Speaker 4: No, there was a reason why we came later.
• 21:32
  Speaker 4: We, we were someplace, I think you just ended up buried in the line no, you.
• 21:40
  Speaker 4: No, you went to dinner with us that night.
• 21:43
  Speaker 4: Right, yeah, you guys walked back and no, that's what it was.
• 21:49
  Speaker 4: You went straight to from dinner, you went straight to the um the evening.
• 21:55
  Speaker 4: Uh, what would you?
• 21:57
  Speaker 2: call it, uh, extravaganza, whatever you want to call it party, I mean, I'll tell you it is a party convention you went to the convention hall.
• 22:06
  Speaker 4: you went straight there where all the booths and everything were, and I went back to the hotel and changed and whatever, and then went down Because you guys were trying to get.
• 22:18
  Speaker 4: You wanted the 15.
• 22:19
  Speaker 4: And thank you for getting that.
• 22:21
  Speaker 3: Oh yeah.
• 22:23
  Speaker 4: That was a 17.
• 22:24
  Speaker 2: One of the best bourbons I've had Period.
• 22:26
  Speaker 2: This is a 15, so I haven't had this yet.
• 22:28
  Speaker 2: I think this bottle.
• 22:29
  Speaker 2: So the 17 is the 15, so I haven't had this yet.
• 22:31
  Speaker 2: Okay, I think this bottle.
• 22:32
  Speaker 2: So the 17 was the 8th expression.
• 22:35
  Speaker 2: This is the 9th.
• 22:37
  Speaker 2: So this one came out the year after that and actually Walker I'm going to blame you.
• 22:41
  Speaker 2: Walker was able to procure this bottle and knew I was hunting it.
• 22:47
  Speaker 4: He got you the 17.
• 22:48
  Speaker 4: No, is it?
• 22:49
  Speaker 4: Yes, is it you bought this?
• 22:50
  Speaker 4: He got you the 17.
• 22:50
  Speaker 4: No, is it?
• 22:51
  Speaker 4: Yes, is it you bought this?
• 22:51
  Speaker 4: He got you the 17, is it?
• 22:53
  Speaker 2: hey, walker, are you still with us?
• 22:55
  Speaker 2: Yeah, you give me the 17 or the 15 17.
• 22:57
  Speaker 4: This morning he sent me a picture of the 17 that he took before he sent it out to you oh no, I picked it up, or before you picked it.
• 23:04
  Speaker 2: Yeah, before you picked it.
• 23:06
  Speaker 4: This is the one we actually had, norm there you go, okay, the best one you ever had, the best best one.
• 23:10
  Speaker 2: I've ever had.
• 23:11
  Speaker 4: So maybe I'll then you.
• 23:12
  Speaker 4: Now there's a reason for me to still come up by you, because I have the 17.
• 23:16
  Speaker 2: Yeah, well crack that.
• 23:17
  Speaker 2: And then tell Walt, I have another Pappy and other stuff that you probably would like to try.
• 23:23
  Speaker 4: I'm always for.
• 23:24
  Speaker 4: July fireworks on July 5th that 5th, that's when you have it all locked up.
• 23:29
  Speaker 4: No.
• 23:30
  Speaker 2: Last year I went and got the Van Winkle what was it 10 or 12?
• 23:33
  Speaker 2: And we just sat and drank it.
• 23:34
  Speaker 4: Alright, so it's time.
• 23:36
  Speaker 4: Oh man, is that a good note?
• 23:37
  Speaker 4: Or what For the Old Louisville Whiskey Company?
• 23:44
  Speaker 3: That's like me on a Saturday night.
• 23:45
  Speaker 3: It's in the bag.
• 23:46
  Speaker 4: Barrel Bottle Breakdown.
• 23:48
  Speaker 4: Barrel Bottle Breakdown.
• 23:49
  Speaker 4: So Old Louisville in the bag barrel bottle breakdown.
• 23:53
  Speaker 4: Barrel bottle breakdown, so old louisville uh, I mean down there and in louisville, in louisville, kentucky, you got to stop by see him.
• 23:57
  Speaker 4: The experience is one of a kind it's appointment only, but look it up on the website, give him a, you know, schedule an appointment and go down there because, uh, he doesn't sell anything under seven years and a lot of stuff is a lot older than that and the proof on that he that you'll taste and the barrels that he has is amazing.
• 24:19
  Speaker 4: So you got to check out old louisville whiskey company.
• 24:22
  Speaker 4: So the old louisville whiskey company barrel bottle breakdown scale is based off of an evolution through the scotchie bourbon boys.
• 24:30
  Speaker 4: Uh, you've been practicing big words.
• 24:32
  Speaker 4: No, they're just, they just.
• 24:36
  Speaker 4: I don't practice them anymore, they just happen anyways.
• 24:39
  Speaker 4: So it's, uh, three syllables.
• 24:42
  Speaker 4: The scale is based off of nose, taste and finish.
• 24:48
  Speaker 4: For the nose and the body you can get up to four knocks, and for the taste and the finish you can get up to five knocks.
• 25:01
  Speaker 4: But if one category is exceptional, you can give it a butt up, up and the total score that you could give the perfect bourbon is 19 of 18.
• 25:14
  Speaker 2: So I just want to point out that.
• 25:17
  Speaker 3: I have a tiny glass and I'm sitting next to tiny.
• 25:19
  Speaker 2: Yep, I just think that's wrong.
• 25:22
  Speaker 2: You could have filled it a little bit more.
• 25:26
  Speaker 2: I bet you were about even no.
• 25:30
  Speaker 3: Yeah, my bottle, I bet you worry about it.
• 25:31
  Speaker 3: No, yeah.
• 25:32
  Speaker 2: My bottle, I'll just lip it.
• 25:38
  Speaker 4: Yeah, the nose for this 15 year.
• 25:40
  Speaker 4: There's a little aspect of dust, but it's almost like there's some fruity cherry fruitiness to it and then, yeah, a little bit, a little bit of a.
• 25:52
  Speaker 4: There's a little bit of the oaky char.
• 25:55
  Speaker 4: I get light sugar and then there's some caramel or brown sugar.
• 26:01
  Speaker 2: Yeah, sugar cane.
• 26:02
  Speaker 2: I get like sugar cane that's been thrown on the fire.
• 26:07
  Speaker 3: I mean, and this is that's a great nose, I love this nose yeah it's a good nose.
• 26:17
  Speaker 4: What is the 109.
• 26:20
  Speaker 4: 109.
• 26:21
  Speaker 4: 15 year and it's a small batch it's 34 barrels.
• 26:34
  Speaker 2: So I mean there's no definition, truly well that's truly a small batch, I'd say.
• 26:38
  Speaker 4: If you're getting from, if you're getting a small batch at 34 barrels from heaven hill, it's really a small batch because I I know small batches at.
• 26:48
  Speaker 4: You know, their normal small batches of Elijah are probably like 600 barrels Right.
• 26:57
  Speaker 2: Yeah, this is man, I could just I wish Vic smelled like this.
• 27:00
  Speaker 2: I just rub it on every night.
• 27:04
  Speaker 4: Well that's what the pores are for Roxy.
• 27:10
  Speaker 4: Roxy's had a.
• 27:11
  Speaker 4: What would you say?
• 27:11
  Speaker 4: The pores are for.
• 27:12
  Speaker 4: Roxy's had a.
• 27:14
  Speaker 4: What would you say?
• 27:15
  Speaker 4: A cough, a runny nose, a sniffly nose.
• 27:19
  Speaker 4: It's just one of those commercials For about six, seven weeks, just like.
• 27:28
  Speaker 2: I think we call those allergies.
• 27:30
  Speaker 2: That's another three syllablesyllable word.
• 27:32
  Speaker 4: You could say it's an allergy, but it was different.
• 27:34
  Speaker 4: So although I had something that was similar, but I kind of felt that I used bourbon to kick it and it only lasted like three, four days of a sniffling nose and then it went away, but hers just lingers and lingers.
• 27:51
  Speaker 4: But you know, there's an aspect I really think from a standpoint of a cold, sniffly nose, stuffy nose, you know, a little drainage, if you just have a pore, it works like NyQuil or whatever the medicinal aspects.
• 28:09
  Speaker 4: In my opinion, for a cold, whatever justification works, bourbon works.
• 28:11
  Speaker 4: My opinion, for a cold, whatever justification works, bourbon works probably the best for a cold type thing.
• 28:15
  Speaker 4: Actually I think it's blackberry brandy, but that's okay, that can work too, but that's gross, it's gross, it's so nasty, that's like taking NyQuil anyways.
• 28:23
  Speaker 4: Why not drink something?
• 28:24
  Speaker 4: Why do they do it?
• 28:25
  Speaker 4: Because it's cheap.
• 28:26
  Speaker 2: I don't know.
• 28:27
  Speaker 2: My Grandma used to give us a spoonful if we got a cold up in Wisconsin.
• 28:30
  Speaker 2: So Wisconsin people.
• 28:33
  Speaker 4: There you go, wisconsin people.
• 28:37
  Speaker 2: Anyways, all right, I get a little bit of leather, some vanilla bean, and not just vanilla.
• 28:42
  Speaker 2: I get vanilla bean, ooh.
• 28:47
  Speaker 4: You know what I get?
• 28:50
  Speaker 2: Sniffles A vanilla you know what I get?
• 28:53
  Speaker 4: sniffles a vanilla a vanilla latte from Starbucks that's a little above my pay grade.
• 29:03
  Speaker 4: I don't know.
• 29:05
  Speaker 4: It tastes like a vanilla.
• 29:06
  Speaker 2: It's got like a coffee actually, and then super good it drinks hotter than a 109 too, I think like it feels a little more hotter than a 109.
• 29:21
  Speaker 4: It's so good look at it, look at the legs in there.
• 29:26
  Speaker 2: It's like oil in my glass.
• 29:28
  Speaker 2: It's awesome.
• 29:30
  Speaker 2: This is just awesome.
• 29:31
  Speaker 2: Jeff, what did I tell you about playing with your glass?
• 29:35
  Speaker 2: Yeah, the viscosity is like crazy, jeff.
• 29:38
  Speaker 4: what did I tell you about playing with your glass?
• 29:39
  Speaker 4: Yeah, the viscosity is like crazy, yeah, crazy.
• 29:43
  Speaker 2: Yeah it coats the pipes as you drink it.
• 29:46
  Speaker 4: I would say, though the nose is better.
• 29:47
  Speaker 4: There's a little cherry in there too, a little bit of burn when it first hits.
• 29:59
  Speaker 2: Then I get that vanilla bean kind of, and it's full.
• 30:02
  Speaker 2: I get it everywhere.
• 30:03
  Speaker 2: I mean I, I can.
• 30:03
  Speaker 2: I mean I feel it on my gums, I can feel it in the back of my throat.
• 30:06
  Speaker 2: Well, the old fits.
• 30:08
  Speaker 2: That's really good man.
• 30:11
  Speaker 4: I love this bottle I watched the for a 15 year I it's so different than Pappy.
• 30:18
  Speaker 4: It is different than Pappy.
• 30:20
  Speaker 4: There's a dusty aspect to it.
• 30:23
  Speaker 4: Actually, I'll be honest.
• 30:25
  Speaker 2: I like this better than the 15-year Pappy.
• 30:26
  Speaker 2: But I've watched the secondary prices of this model soar at auction so typically a William Heaven Hill in the secondary will run you about $750, and this one's anywhere between $1,200 and $1,500 for this batch.
• 30:36
  Speaker 2: I secondary will run you about $750, and this one's anywhere between $1,200 and $1,500 for this batch.
• 30:40
  Speaker 2: I mean, it's exceptional.
• 30:41
  Speaker 4: What is it when it's released $279.
• 30:48
  Speaker 2: So it was $279 at release.
• 30:50
  Speaker 2: This bottle came from the secondary at a well-known auction in Chicago and it was not $279, but I was going to pick up a couple more and they've just gotten crazy.
• 31:04
  Speaker 4: Yeah, it tends to do that.
• 31:05
  Speaker 4: I remember the first shot I had of Pappy 15, I passed on the auction at Kentucky Bourbon Festival and I had $4 hundred dollars in my pocket that I wanted to spend.
• 31:23
  Speaker 2: I was a lot of time underneath.
• 31:24
  Speaker 4: And I saved up for a year and I wanted to go to the auction and I wanted to buy something Right.
• 31:30
  Speaker 4: So that first Pappy comes up, 15, and it goes and it's like at nine hundred and I really didn't understand Pappy yet.
• 31:37
  Speaker 4: And it goes and it's like at 900 and I really didn't understand pappy yet and I should have been nine.
• 31:42
  Speaker 4: You know, gone up to 925.
• 31:44
  Speaker 4: I think I was in till 700, you know I was in the auction.
• 31:49
  Speaker 4: But then the next two went for 2200 and you know there were two more as.
• 31:57
  Speaker 4: And it's funny because, as you know, sometimes when the auctions first start off, nobody really has their bearings yet, but then the bearings get set and then the people, as the auction goes further, people haven't gotten what they wanted, so then they're willing to pay more for something that maybe they weren't.
• 32:15
  Speaker 2: At least they're going to take home.
• 32:16
  Speaker 4: Right.
• 32:16
  Speaker 4: So all of a sudden the prices start going up and at the end of the auction I tried to get this Jim Beam, which was Booker's Little Book, Baker's Knob Creek, and it had Lazy Susan and everything, and I was up to $27.50.
• 32:39
  Speaker 4: And the guy that I was bidding against, we started bidding against each other at about 1100.
• 32:45
  Speaker 4: And I would say one and he'd go up and we were going up and up and up and at 2750, I was like nope, I'm out.
• 32:51
  Speaker 4: So the guy that the collector that was in front of me looked at me and said I'm so happy that you didn't get that.
• 33:01
  Speaker 4: I said what he said that wasn't worth $27.50.
• 33:06
  Speaker 4: He goes there's a lot of bottles here that were worth what people are paying for and you could be going up on something.
• 33:12
  Speaker 4: But that was not it, you know, because it was just more of a, a.
• 33:15
  Speaker 4: What would you say?
• 33:17
  Speaker 4: Uh, it was a novelty, because, yeah, plus it had all four, but there was nothing special about it.
• 33:23
  Speaker 4: You know, the happy 15 is something special.
• 33:26
  Speaker 4: You could go get a bookers and you could get those, but you couldn't get a happy 15 at the time, you know.
• 33:32
  Speaker 4: But super nash, super nash was always in on it and and he'd see them for $600, $700, and he had gotten them and then all of a sudden they were going over for $1,000.
• 33:44
  Speaker 4: The Pappies were going for $1,000, and he's just like I'm not paying $1,000.
• 33:48
  Speaker 4: $1,000 is different.
• 33:51
  Speaker 2: I have a friend here locally that's got maybe 17 or 18 bottles of various kinds of Van Winkle left.
• 33:56
  Speaker 2: He's paid retail for every one of them.
• 33:59
  Speaker 1: And he won't pay any secondary prices.
• 34:01
  Speaker 1: He's like I got enough.
• 34:02
  Speaker 2: When I run out, I'll find something else.
• 34:05
  Speaker 4: You can't get it for retail anymore unless you win the lottery.
• 34:07
  Speaker 4: Unless you win the lottery, I can vouch for that.
• 34:09
  Speaker 4: All right, so let's get down to the rating system.
• 34:13
  Speaker 4: Okay, so the no's We'll alternate who goes first?
• 34:25
  Speaker 2: Okay?
• 34:25
  Speaker 3: Are you saying I should go first?
• 34:27
  Speaker 2: Oh, okay, and so the nose is out of a four.
• 34:30
  Speaker 2: I'll give this a four, you give it a four, four.
• 34:39
  Speaker 4: Four knocks on the barrel.
• 34:40
  Speaker 4: Four knocks on the barrel.
• 34:41
  Speaker 4: Four knocks on the barrel.
• 34:42
  Speaker 2: Well, I would have to Thanks to the Old Louisville Bourbon Company.
• 34:45
  Speaker 4: It's close to a but up up, but it just it's not quite a but up up.
• 34:51
  Speaker 4: I think, I think it's, but it is a four.
• 34:56
  Speaker 4: It is a four, it's every bit of a four Yep.
• 35:06
  Speaker 3: All right.
• 35:08
  Speaker 4: Now we're talking body.
• 35:14
  Speaker 2: Have a little more Sure $30 now.
• 35:20
  Speaker 2: Thank you, I should have a little more too, yeah, although I think I'm going to slurp that up off the bar, I would say the body.
• 35:34
  Speaker 4: in my opinion, I got Super Nash spilling a pour at uh what?
• 35:42
  Speaker 4: Was it oh we know it's at scout and scholar and he basically was took a straw, was sipping off the off the table.
• 35:51
  Speaker 4: I'm like it was uh, it was a decent pour, but still it'd be hard for me to sip whiskey off the table at Scone Scholar.
• 36:01
  Speaker 4: It's on there, we got it.
• 36:02
  Speaker 4: The thing about it is in the glass.
• 36:07
  Speaker 4: It does everything you want it to do as far as you know sticking and the legs are fantastic.
• 36:13
  Speaker 2: But that's a decent it goes, everywhere it goes everywhere.
• 36:23
  Speaker 4: You know, and I've always said about a body, taste has nothing to do with it.
• 36:27
  Speaker 4: It's all about the feel of the and where you're tasting it.
• 36:32
  Speaker 4: So you have taste buds in your cheeks, in your tongue.
• 36:35
  Speaker 4: Back of your mouth, you've got them on the roof of your mouth.
• 36:37
  Speaker 4: It's everywhere, and so this one.
• 36:40
  Speaker 4: I can even feel it in my pockets, yeah, yeah In your cheeks.
• 36:44
  Speaker 2: I agree.
• 36:50
  Speaker 4: I think this one is a four with a, because that's how much body it has, and it's only, it's 109.
• 36:55
  Speaker 4: It's not a 120 or whatever.
• 36:56
  Speaker 4: It's not a 120 or whatever it's not, but it does every bit of what it's supposed to do.
• 37:00
  Speaker 2: And then so yeah what's up nice, for me it's a four um I think it's, uh, it's awesome, I'm with you, uh it's not a bold mouthfeel, but but it, it's.
• 37:15
  Speaker 2: It's a full feeling, like I literally, I mean it's everywhere's everywhere.
• 37:19
  Speaker 2: Even though I had a, my first sip kind of went straight down the hatchets, I mean you don't have to swirl this around to feel it.
• 37:26
  Speaker 2: So it's not mouthwash.
• 37:30
  Speaker 2: So, yeah, it's a four for me.
• 37:30
  Speaker 2: Man, that nose, it's so good, it's actually opening up.
• 37:39
  Speaker 2: It's like a little brown sugar bomb.
• 37:41
  Speaker 2: So the next is taste Yep, and that's you.
• 37:45
  Speaker 3: So I love this bourbon.
• 37:47
  Speaker 3: It's one of the few bottles that I've actually gone into the secondary and sought out.
• 37:54
  Speaker 2: I love the flavor profiles.
• 37:55
  Speaker 2: I love vanilla bean, I love brown sugar.
• 37:57
  Speaker 1: I love that little bit of leather that you get from the oak.
• 38:01
  Speaker 2: There is just a hint of the char.
• 38:03
  Speaker 2: Just a hint, just.
• 38:04
  Speaker 2: Not too much, not too little, just the right amount for me.
• 38:07
  Speaker 2: For me, this is a five for me.
• 38:16
  Speaker 2: I love this.
• 38:17
  Speaker 4: This is a top three for me, but alright, so what it reminds me of completely is stag.
• 38:31
  Speaker 2: I think it's way better.
• 38:32
  Speaker 4: I didn't say, but it reminds me of stag the notes that are in it stag's not 15-year.
• 38:38
  Speaker 4: Okay, so this has that.
• 38:41
  Speaker 4: I mean it doesn't have the dusty of the Fitzgerald 12-year that was in a steel container for 13 years that is really 25 years but it comes out and it sat there and I always thought it was sitting in the bottle.
• 38:57
  Speaker 4: That caused it to have that dusty flavor.
• 38:59
  Speaker 4: When I realized sitting in stainless steel containers, also for 13 years, adds that dusty flavor.
• 39:05
  Speaker 4: This definitely has an aspect of a dusty, but not like that Fitzgerald did.
• 39:11
  Speaker 4: I mean it doesn't seem like this.
• 39:13
  Speaker 4: This tastes like you open the bottle and you're drinking the bourbon.
• 39:17
  Speaker 4: Seem like this.
• 39:18
  Speaker 4: This tastes like you open the bottle and you're drinking the bourbon a lot of times.
• 39:20
  Speaker 4: If you let this sit 15 years or 20 years and then open the bottle, then it's going to be a lot different because it'll have picked up the dusty aspect right, but there's a bit of the dusty.
• 39:29
  Speaker 4: I mean, if somebody you probably love that right yeah, I, I enjoy this.
• 39:35
  Speaker 4: I mean everything that you want.
• 39:38
  Speaker 2: I would say the nice thing, I think, is it's a 15-year, it drinks like a 15-year, but it's not over-oaked right, because we've had some 15-years.
• 39:47
  Speaker 4: that it's basically like this has enough oak on and, like you said, leather and coffee, but it's not offensive.
• 39:58
  Speaker 2: No, not at all, If anything.
• 39:59
  Speaker 2: I mean I applaud, you know, the people at Heaven Hill.
• 40:03
  Speaker 2: As a barrel strength it might have been a little overpowering, but they were smart enough to prove this down to 109, both for the economics of it, because the barrel was going to go a little further, but I'm guessing they stopped at 109 because that was the point where they felt like all the flavors were, and that's where somebody like Connor O'Driscoll and their team they've got what's her name I forget.
• 40:24
  Speaker 4: Is it Missy?
• 40:25
  Speaker 4: I remember we were talking about it.
• 40:28
  Speaker 4: She does all the tasting.
• 40:29
  Speaker 4: Oh, hey, Martin joined us yeah he's there.
• 40:32
  Speaker 4: What's up, Martin and Martin, I hope you shared it oh stop reading the comments, sorry walker.
• 40:44
  Speaker 4: Walker was like 13 years in container for 12 years.
• 40:47
  Speaker 4: There you go.
• 40:48
  Speaker 4: Oh, did I say 12 years is?
• 40:50
  Speaker 3: he talking about the bourbon, or is that him personally?
• 40:52
  Speaker 4: I'm not sure.
• 40:54
  Speaker 4: Yeah, he was in, he was in kentucky.
• 40:56
  Speaker 4: He was in alabama for 13 and then 12 years in kentucky you know, walker, I'm 100, certain.
• 41:03
  Speaker 2: I also was tanked in 2012 and I may have been released in 2024 for something that we won't talk about.
• 41:07
  Speaker 1: So you know, Walker, I'm 100% certain I also was tanked in 2012.
• 41:10
  Speaker 1: And I may have been released in 2024 for something that we won't talk about.
• 41:12
  Speaker 2: So I think they're all valid points.
• 41:14
  Speaker 2: Yeah, I think so too, but that's not this.
• 41:16
  Speaker 4: It's not this.
• 41:16
  Speaker 4: This is just 15 years.
• 41:18
  Speaker 4: I didn't dump out.
• 41:19
  Speaker 2: And I'll be honest with you, I love it.
• 41:21
  Speaker 2: I mean it drinks like a very mature bourbon.
• 41:25
  Speaker 2: It's got none of the drawbacks that I see in a lot of old barrels that get bottled.
• 41:28
  Speaker 2: It doesn't have that.
• 41:29
  Speaker 2: It's not overly oak, there's not too much char.
• 41:31
  Speaker 2: I don't feel like I'm licking wood.
• 41:35
  Speaker 3: There's not so much leather that it's not you know.
• 41:38
  Speaker 2: It's like you know.
• 41:39
  Speaker 2: I feel like I'm chewing an old shoe To me.
• 41:42
  Speaker 2: You get that vanilla bean, you get the brown sugar.
• 41:46
  Speaker 1: You get to me, you get that vanilla bean you get the brown sugar you get.
• 41:48
  Speaker 2: Interestingly enough, the frittiness from the nose doesn't really translate out of my palate.
• 41:51
  Speaker 2: But um, with the full mouth, feel I just.
• 41:52
  Speaker 4: I love this I'll go on the taste that I will agree that it was a five on the case.
• 41:58
  Speaker 4: Wait, because you already bring your bit up no, I was debating between a four and a five.
• 42:03
  Speaker 4: Yeah, but because normally my flags with the bad ba-dub-up are caramel, all right, and this is not a caramel and it's whatever, but it's still.
• 42:14
  Speaker 4: It's fantastic.
• 42:15
  Speaker 4: So I was just thinking between four.
• 42:17
  Speaker 4: That's why I took a little bit, but I'll go with a five on it, for here we go.
• 42:25
  Speaker 2: There we go.
• 42:26
  Speaker 2: That's five, there we go, if five there we go, nothing else we know, we know tiny can count to five, so I think that they're great education panel.
• 42:34
  Speaker 4: So where, like, if we went to, uh, the 17, I don't know I haven't cracked it, no, but I would.
• 42:41
  Speaker 4: The one part, so I I really think a strong part of this is its body, taste, smell.
• 42:49
  Speaker 4: If there's anything for me that's not perfect about this, it's the finish.
• 42:54
  Speaker 4: So the finish is medium, it's not long, okay.
• 42:59
  Speaker 4: So you know, because usually a long finish, okay, it's medium to long.
• 43:06
  Speaker 4: But when it goes to long, okay, it's, it's medium to long, but what's when it goes to long?
• 43:09
  Speaker 4: It's weak.
• 43:10
  Speaker 4: You know, it's really really really not there, but it's there.
• 43:14
  Speaker 4: It might still be, still be going, but it's just kind of faded out.
• 43:19
  Speaker 4: You know, on a finish is what's left.
• 43:32
  Speaker 4: So right now that now we're in the finish, we're talking, we just took a sip, there's some cherry, there's, but that leather is there.
• 43:40
  Speaker 4: The leather is not so much part, as much as part, of the taste as is the finish, and so the age comes through.
• 43:47
  Speaker 4: There's enough sweetness for me to say that, because if it was just leather, like what that?
• 43:52
  Speaker 4: So the finish is important.
• 43:54
  Speaker 4: Where I think it's important why it's part of a five is because, like, if we finished up, I went upstairs.
• 44:00
  Speaker 4: You have a nice sweet bourbon that you were drinking, you know you're like, oh, that caramel flavor, something you know, whatever, but, and you're like, ooh, that caramel flavor or something you know whatever.
• 44:08
  Speaker 4: But when you have like leather and oak as part of the finish, for me that's not what I'm really, because that's what I'm tasting, and usually all the other flavors go, and then you're left with the oak or the leather, not so much.
• 44:21
  Speaker 4: There's a little, still a little, I would say, even even just like frosting, or just sugar frosting, just whatever.
• 44:29
  Speaker 4: That's there too, which saves the finish from being like low number.
• 44:35
  Speaker 4: So I'm going to give the finish a four out of five.
• 44:44
  Speaker 3: So I agree with some of what you said.
• 44:46
  Speaker 1: I do think that the finish.
• 44:49
  Speaker 3: it's not bold you have just the ever, ever slightest.
• 44:52
  Speaker 2: Kentuckyug right when you swallow.
• 44:54
  Speaker 2: For me you get that flavor that kind of saturates the mouth and your face quickly.
• 45:00
  Speaker 2: But I'm a mouth breather so I'm bringing a little bit more oxygen to it and I think some of the flavors come back.
• 45:07
  Speaker 2: For me I will say I've had bourbons with longer finishes.
• 45:12
  Speaker 2: I've had bourbons with more of the Kentucky hug.
• 45:14
  Speaker 2: I do think that more of the age comes through, more of that dustiness, that leather, the oak.
• 45:21
  Speaker 2: It's definitely more pronounced in the finish than it is in the taste.
• 45:24
  Speaker 4: This would be great with a cigar.
• 45:25
  Speaker 4: The cigar would even sweeten it more.
• 45:29
  Speaker 4: It would help the finish a ton.
• 45:31
  Speaker 2: I think it would probably embolden some of those flavors.
• 45:33
  Speaker 2: However, I think we're a little tainted because the finish is step four of the process and the nose, taste, mouthfeel are so good when you get to the finish.
• 45:43
  Speaker 2: I still think this is good.
• 45:44
  Speaker 2: It's just we're comparing it to something that we both pretty much rated exceptional for the first three categories.
• 45:50
  Speaker 2: So for me this finish.
• 45:52
  Speaker 2: I do like the flavors.
• 45:53
  Speaker 2: I get more of a dried apricot than a cherry.
• 45:56
  Speaker 2: At the end it's just got a little bit of that tartness, and maybe your palate equates that tartness to cherry, but I love it.
• 46:05
  Speaker 2: I still still love it.
• 46:06
  Speaker 2: I love it.
• 46:07
  Speaker 4: Um, I would give it five, all right so I give it an 18, you give it a 19 so that's an 18.5 on the scotchy bourbon boys old louisville, old louisville barrel bottle.
• 46:26
  Speaker 4: Urban Boys Old Louisville, barrel Bottle Breakdown.
• 46:27
  Speaker 4: There you guys go.
• 46:29
  Speaker 4: Thanks, amin, appreciate you, yep.
• 46:33
  Speaker 2: So there we go.
• 46:33
  Speaker 2: This is just a great service.
• 46:35
  Speaker 2: I wish everybody could have it.
• 46:37
  Speaker 2: I wish it was available all the time.
• 46:39
  Speaker 2: Unfortunately it's not.
• 46:40
  Speaker 2: It's released date, I think, was what years ago, so 23.
• 46:43
  Speaker 2: If you can find a bottle of this edition, I I mean, it's worth what it is to you.
• 46:50
  Speaker 2: But, um, if I can find another bottle for what I paid for this, I'll probably buy back.
• 46:54
  Speaker 2: And uh, this one is pretty sandy.
• 46:56
  Speaker 2: So I don't go long for any bourbons.
• 46:59
  Speaker 2: I usually will try to scrimp this ground and give them at retail.
• 47:02
  Speaker 2: Uh, this one I went long for yeah, and you definitely it paid off.
• 47:07
  Speaker 4: I mean honestly, because you know you're not, usually you are critical if it's not working for you.
• 47:16
  Speaker 4: Yeah, so definitely absolutely this is.
• 47:19
  Speaker 3: This is a whole package, yeah, I was literally ambiguit, that's for sure.
• 47:24
  Speaker 4: So 18.5, all right.
• 47:27
  Speaker 4: So we're right at the right point.
• 47:29
  Speaker 4: Uh, what we'll do?
• 47:31
  Speaker 4: Uh, we're gonna end it.
• 47:33
  Speaker 4: We're gonna end this on the audio.
• 47:37
  Speaker 4: Okay, we'll do the finish and then I'm gonna copy and paste and invite a couple people on so that we can talk on face, on facebook, you know, with a meeting.
• 47:45
  Speaker 4: Uh, anybody can come on.
• 47:46
  Speaker 4: Greg Schneider is still there, walker, randy Ford and everybody.
• 47:49
  Speaker 4: I didn't see Randy on tonight, but a lot of people will come on.
• 47:52
  Speaker 4: So, all right, everybody.
• 47:54
  Speaker 4: There you have it.
• 47:56
  Speaker 4: Whiskey's Awesome bottle.
• 47:58
  Speaker 4: Whiskey's back in town.
• 47:59
  Speaker 4: Boys are back in town.
• 48:02
  Speaker 2: There you go and.
• 48:05
  Speaker 4: I think it was yeah, so that they can don't make me go on the music.
• 48:10
  Speaker 4: I even have people make my own and I have to deal with it.
• 48:14
  Speaker 4: Oh boy, so there you go.
• 48:16
  Speaker 4: All right, so wwwscotchiebourbonboyscom for all things, scotchie Bourbon Boys, he's whiskey.
• 48:26
  Speaker 2: I can see it.
• 48:27
  Speaker 2: I, I hope not I'm wearing pants.
• 48:29
  Speaker 2: You know you're old, things fall out how old am I?
• 48:33
  Speaker 4: 60, really aren't you.
• 48:35
  Speaker 4: I feel like I'm 25 yeah, yeah, where I don't look anyways, all right, so, um, make sure you check out the website.
• 48:45
  Speaker 4: And then also we're on facebook and YouTube, instagram and X, along with all the major podcast formats.
• 48:50
  Speaker 4: But just remember, no matter whether you watch us or listen to us, to like, listen, subscribe, comment and leave good feedback.
• 48:57
  Speaker 4: Yep, remember, good bourbon and whiskey equals good friends, good times.
• 49:03
  Speaker 4: Make sure you don't drink and drive.
• 49:06
  Speaker 4: Make sure you drink responsibly and live your life uncut and unfiltered, and little Steve-O's gonna take us out.
• 49:23
  Speaker 2: Oh, show me the way to the next whiskey bar?
• 49:26
  Speaker 1: Oh don't ask why.
• 49:27
  Speaker 1: Oh, don me the way to the next whiskey bar.
• 49:27
  Speaker 1: Oh don't ask why.
• 49:30
  Speaker 3: Oh don't ask why, show me the way to the next whiskey bar.
• 49:36
  Speaker 3: Oh don't ask why.
• 49:39
  Speaker 4: Oh, don't ask why, for if we don't find, the next whiskey bar.
• 49:45
  Speaker 1: I tell you we must die.
• 49:46
  Speaker 1: I tell you we must die.
• 49:46
  Speaker 1: I tell you we must die.
• 49:49
  Speaker 3: I tell you, I tell you, I tell you we must die.
• 49:55
  Speaker 2: All right.