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Transcript

Whiskey Without Borders: A German Rye Adventure · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Hey Scotchy Bourbon Boys, tiny here to tell you all about Rosewood Bourbons and Rye the bourbon that implicated Andy Dufresne in a double homicide he did not commit in the classic movie Shawshank Redemption, initially produced in California by General Distillers in the 1930s and originally called Lewis Hunter's Rosewood Bourbon master blender.
• 1:20
  Speaker 1: Jason Giles has brought back Rosewood to you by purchasing plus contract distilling barrels of bourbon in Kentucky and Indiana.
• 1:28
  Speaker 1: Once they mature he ships them to Texas where he ages them for at least another summer in the Longhorn heat.
• 1:33
  Speaker 1: The Rosewood Contextian blend and the Rosewood single barrels offer a unique bourbon and rye experience.
• 1:40
  Speaker 1: Please drink responsibly and never drink and drive We'll be the truth.
• 2:03
  Speaker 2: Yeah, we're the Scotch and Baron boys Raising some hell and making some noise.
• 2:26
  Speaker 2: Yeah, we're the Scotch and Baron boys.
• 2:30
  Speaker 2: We're here to have fun and to hold some joy.
• 2:34
  Speaker 2: We're here to have fun, yeah, woo.
• 2:58
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:05
  Speaker 1: I think that's working for the start, wouldn't you say?
• 3:08
  Speaker 1: I've kind of figured out how to do that, so you don't have to look at us just sitting there doing nothing, absolutely.
• 3:15
  Speaker 4: Welcome, I can hear it all the way through.
• 3:19
  Speaker 1: Welcome to this first ever Scotchy bourbon boys podcast of whiskey without borders we've got randy here whiskey doctor.
• 3:33
  Speaker 1: We're gonna introduce him this time as randy ford, but from now on all the different podcasts and everything, we're just gonna call him either the doctor or the whiskey doctor.
• 3:42
  Speaker 1: So that's, it's your name.
• 3:43
  Speaker 1: We got whiskey, but now we got whiskey doctor, that's so we got.
• 3:46
  Speaker 1: You know, we got it down.
• 3:48
  Speaker 1: So I think it's a cool thing.
• 3:49
  Speaker 1: I mean, it is your name from social media prior and you are technique.
• 3:55
  Speaker 1: You actually are a dentist, a doctor, correct, right?
• 4:01
  Speaker 1: So we're not doing any lying.
• 4:04
  Speaker 1: But I mean, I don't know, I suppose if there was a degree in whiskey, we all would have one, right?
• 4:11
  Speaker 1: actually is and I'm thinking about doing that well then you'd actually really be the whiskey doctor like for yeah, yeah, but tonight, uh, before we get, we're going to get into a little bit of news, but I know everybody's here, uh, I've got my sample, super nash has his sample and we are tasting eiffel whiskeys, german rye whiskey, and there's the bottle that, uh, the doctor has uh, his his job with the podcast and he's been a for about the last, I would say, since Kentucky Bourbon Festival when we were hanging out a little bit by the fire, and then Walker, and then, you know, when you start to realize the knowledge of outside the Kentucky world that he has, it just made sense for this.
• 5:03
  Speaker 1: I thought it was a part where I always felt that this was a little weak for us.
• 5:08
  Speaker 1: You know, we weren't doing enough.
• 5:09
  Speaker 1: We've done Irish whiskey on St Patrick's Day, we do a scotch once a year and you know, and honestly, we probably I'd like to dedicate that more time to that.
• 5:23
  Speaker 1: And with this we're dedicating more time for whiskeys that are around the world, you know, to let everybody know and open up to what's going on, and I think this is a good one.
• 5:36
  Speaker 1: To start with the German rye whiskey.
• 5:39
  Speaker 1: That's there.
• 5:39
  Speaker 1: The German rye whiskey, that's there.
• 5:42
  Speaker 1: Everybody that watches the show knows that I'm not the hugest fan of rye whiskey, so I can't wait to get.
• 5:49
  Speaker 1: We're going to get this started in a little bit, but first I'm going to do a couple things.
• 5:54
  Speaker 1: Wwwscotchiebourbonboyscom.
• 6:00
  Speaker 1: For all things Scotchie Bourbon Boys.
• 6:00
  Speaker 1: We've got Glen Cairns and, just like the doctor right there, he's wearing the t-shirt, and so is Super Nash.
• 6:06
  Speaker 1: They're wearing their T-shirts and we all got hungry before because, you know, there's an aspect of chocolate chip cookie that's associated with it.
• 6:19
  Speaker 1: Some people say that we should change it, but absolutely not.
• 6:22
  Speaker 1: Should we change what was that?
• 6:24
  Speaker 1: Oh, it was a bug.
• 6:26
  Speaker 1: You got that.
• 6:27
  Speaker 1: Okay, you got one.
• 6:29
  Speaker 4: But anyways, Down here in the South we have a bad problem with gnats.
• 6:34
  Speaker 1: Even we were having, when I was at the ACDC concert, there was the mayflies.
• 6:39
  Speaker 1: I mean, it was crazy, I mean they were just mean they were just.
• 6:43
  Speaker 1: They were everywhere.
• 6:44
  Speaker 1: Even the radio announcers that week were complaining about how it was just everywhere.
• 6:48
  Speaker 1: It was just getting your walk outside and getting your mouth and your hair if you had any.
• 6:53
  Speaker 4: But yeah, these are mostly like like the fruit fly gnats, because we eat a lot of fruits and keep a lot of fruits and stuff like that in the house and so well, there's.
• 7:02
  Speaker 4: Yeah, it's just a bad problem when it starts getting warm.
• 7:06
  Speaker 4: So, okay, that was, and then it is no longer.
• 7:11
  Speaker 1: So, anyways, you can check us out on wwwscotchiebourbonboyscom.
• 7:17
  Speaker 1: Find out all of our information.
• 7:18
  Speaker 1: I'll have to update the Whiskey Doctor onto the website, along with trying to get CT's bio, which I've been trying to for a year, year and a half now.
• 7:31
  Speaker 1: And then also we're on all the major About two years now.
• 7:38
  Speaker 1: Yeah, I knew him for six months before I tried to extract his bio.
• 7:41
  Speaker 1: Anyways, we're on all the major podcast formats YouTube, instagram, facebook X Check us out there.
• 7:50
  Speaker 1: And then also we're on the audio podcast of Apple iHeart, spotify.
• 7:56
  Speaker 1: But if you listen to podcasts, we're probably there.
• 7:58
  Speaker 1: If you listen to podcasts, we're probably there.
• 8:01
  Speaker 1: Just either ask Alexa or even chat GPT to listen to the Scotchy Bourbon Boys.
• 8:10
  Speaker 4: They will play it Right In your car on your phone.
• 8:16
  Speaker 1: And remember, no matter if you watch us or listen to us, you just want to like, listen, subscribe and comment and leave good feedback, because that's very important.
• 8:27
  Speaker 1: Good feedback really helps us out.
• 8:30
  Speaker 1: The numbers are getting big folks, so we're excited about this and the more we go get into this, it gets closer and closer, the faster and faster, and it's getting better and better.
• 8:42
  Speaker 4: Closer and closer, the faster and faster, and it's getting better and better.
• 8:44
  Speaker 4: One other thing is now that they are fixing to add a podcast to the Golden Globes so we could be entered into the podcast format for a Golden Globe entry.
• 9:01
  Speaker 4: So if you keep backing us and keep commenting and liking our our podcast, who knows, you might see us in los angeles for the golden globe awards.
• 9:10
  Speaker 1: So on youtube right now we've got, uh, jeff mann, who's basically randy ford, my man.
• 9:17
  Speaker 1: And then uh, hello, hope, paul is sipping on some Penelope Rio.
• 9:22
  Speaker 1: So, matt Lysen, I guarantee you Matt, oh yeah, matt would be wanting to be there, you know.
• 9:30
  Speaker 1: And then Roger says hi.
• 9:33
  Speaker 1: And then we've got Thomas Hall.
• 9:35
  Speaker 1: He's sipping on a Thomas Handy.
• 9:41
  Speaker 1: Now, that's some good stuff to be sipping on.
• 9:43
  Speaker 1: Right, you got hunter, tell mr randy.
• 9:47
  Speaker 1: I said hello, hunter.
• 9:50
  Speaker 1: And then, um, let's see, randy was going to be on yes, okay.
• 9:55
  Speaker 1: So hope hall, she heard that you were going to be on and then we got john edwards.
• 10:00
  Speaker 1: I already said that he was sipping on some Yukon Jack.
• 10:04
  Speaker 1: Welcome everybody to the podcast.
• 10:05
  Speaker 1: So we've got some really cool news about our sponsors.
• 10:09
  Speaker 1: And then we got a cool news about the Thursday next week not this week, but Thursday next week.
• 10:19
  Speaker 1: So let's just start off.
• 10:20
  Speaker 1: The first news is our sponsor, middle west spirits, uh, has acquired and purchased old, the brand old elk.
• 10:29
  Speaker 1: So not only did they just build this giant distillery here in in ohio, in columbus, ohio now've got and they've got two, because he's still using a 24-7, you know custom pot still, custom column pot still situation that's running 24-7 at the craft distillery and then he's running this giant distillery.
• 10:59
  Speaker 1: I mean the problem.
• 11:01
  Speaker 1: You know the things that he was talking about last time about rick houses.
• 11:04
  Speaker 1: He's basically filling a rick house every 40, 45 days.
• 11:09
  Speaker 1: Oh, that's crazy.
• 11:13
  Speaker 1: So this is the kind of this is.
• 11:15
  Speaker 4: This is a production in the distilling industry.
• 11:18
  Speaker 1: It's unlike any other distillery in ohio ever.
• 11:23
  Speaker 1: I mean this is by far.
• 11:25
  Speaker 1: This is playing with the big boys and he does, he does it all and he, he knows what he's doing.
• 11:32
  Speaker 1: Also, I mean, I've tasted his.
• 11:34
  Speaker 1: Uh, he took um.
• 11:37
  Speaker 1: I believe he's 2000.
• 11:39
  Speaker 1: It was, uh, 10 years of learning before he got to this point.
• 11:43
  Speaker 1: So I mean it's just awesome.
• 11:46
  Speaker 1: So they're going to have the Old Elk brand and I am working on getting Ryan on Middle West of spirit.
• 11:53
  Speaker 1: Yeah, I'm working on getting Ryan on to talk about that and what that actually means to them.
• 11:59
  Speaker 1: There's a lot of stuff that they do that uh, we're just going to get in more into the.
• 12:04
  Speaker 1: Before we were getting into the middle west and then also the expansion, but now we're going to get into the brand expansion with him of what he's, what he's doing and where he's going, because just when you meet ryan, it's just a fantastic.
• 12:20
  Speaker 1: It's just such a great experience.
• 12:23
  Speaker 1: And then our other sponsor, whiskey Thief, walter Zausch.
• 12:29
  Speaker 1: Ben Eves was at Kentucky Artisan Distillery and he had moved to Old Carter and, for whatever reason, he went to old carter and they needed a distiller.
• 12:43
  Speaker 1: It didn't work out.
• 12:45
  Speaker 1: I don't know any details or whatever, but uh, walter's friend, who worked for kentucky artisan distillery, had heard that ben didn't.
• 12:54
  Speaker 1: It was needing a job.
• 12:55
  Speaker 1: So walter said he didn't interview him and ben is now working at whiskey thief Thief Distillery with Derek and Kelly there, and so now that distilling team is going to be pretty strong.
• 13:10
  Speaker 1: But then you hear the news that Lisa Roper Wicker has been hired at Whiskey Thief Distillery.
• 13:18
  Speaker 1: I mean, I'm trying to get them on this Thursday or next Tuesday for the podcast and he wants to have Lisa, kelly, derek Ben and himself on all at once.
• 13:39
  Speaker 4: That way I was going to ask a few questions, but I'm going to save those for the podcast and that way they can answer all those questions then.
• 13:47
  Speaker 1: And then, and then everybody can tune in and hear all the answers, because that's exciting news right there, right, and then listen to this news Greg Schneider has gone to four branches and we know that he made that announcement in our conference.
• 14:04
  Speaker 1: Town branch what Branch?
• 14:07
  Speaker 1: Not town branch?
• 14:09
  Speaker 4: Four, branches Four branches Four branches Okay.
• 14:13
  Speaker 1: The four branches of the military is what it stands for.
• 14:16
  Speaker 4: Okay, okay, okay.
• 14:16
  Speaker 1: And it's owned by the military people, the owners.
• 14:21
  Speaker 1: I'm I'm meeting at this moment, but he contacted me and next thursday they are going to release.
• 14:28
  Speaker 1: Now he I don't know if I can get you guys a sample it depends on how fast they get me the sample, but they airmail the 250th anniversary um bottle for celebrating the 250th year of the all the military, and that's going to be coming out and they're going to be on and we're going to meet them and we're going to start the process of meeting the people of our good friend, greg Schneider.
• 15:05
  Speaker 1: You just trust him for where he went right.
• 15:08
  Speaker 1: Yes, I think he's learned a lot in the past years with Chicken Cock and I think in this situation it's very similar to what he was doing.
• 15:18
  Speaker 1: But at the same time I really believe that the ownership and him are more of a partnership instead of a dictatorship that he was experiencing at the other place.
• 15:31
  Speaker 1: So it should be a fantastic marriage.
• 15:36
  Speaker 1: And I'm not saying anything, chicken Cock Whiskey right now is producing and still putting out stuff, and Tyler's there.
• 15:42
  Speaker 1: So at one point, you know, I'll probably reconnect with Tyler.
• 15:46
  Speaker 1: They're going to be at the Kentucky Bourbon Festival, so that's going to be very, very interesting.
• 15:51
  Speaker 1: But Four Branches with Greg Schneider is freaking awesome.
• 15:57
  Speaker 1: So there you go.
• 15:58
  Speaker 1: I mean, how many times do we have this much news, right?
• 16:02
  Speaker 1: Oh?
• 16:03
  Speaker 4: Oh, what is that?
• 16:04
  Speaker 4: We could build a whole podcast on just the news that we just put out.
• 16:09
  Speaker 1: Yeah, and so very, very excited.
• 16:15
  Speaker 1: Is that all right?
• 16:16
  Speaker 1: Absolutely Got the comments back.
• 16:18
  Speaker 3: We've got a lot of viewers that are veterans or family members of veterans, and so the Corps branches is really exciting.
• 16:26
  Speaker 4: Yeah, and we've got people that are currently serving in the military.
• 16:33
  Speaker 4: Absolutely, they're followers of the podcast.
• 16:36
  Speaker 4: So that's awesome, awesome news.
• 16:39
  Speaker 4: So that's awesome, awesome news.
• 16:41
  Speaker 1: So the other thing that happened that you don't last week, when Nobbs was on, he came on and told me instantly how to get the barrel, the nocks to work.
• 17:05
  Speaker 1: Watch this.
• 17:07
  Speaker 1: I bet you heard that.
• 17:08
  Speaker 1: I heard that.
• 17:10
  Speaker 1: Yep, and he's like it was so dumb.
• 17:15
  Speaker 1: I've been trying to work on this problem for weeks and weeks and weeks and months, months and weeks and years, maybe six months at least, yeah, and he gets on and in the pre, in the pre thing, he goes, he goes, he goes, he's got this, he's got his little gong, that's how he rates it.
• 17:35
  Speaker 1: He does little gongs while I do knocks, and it's a little tiny gong with a little tiny thing that makes a ting, and he couldn't hear it.
• 17:39
  Speaker 1: He goes hold on, let me see.
• 17:39
  Speaker 1: He goes in there and all of a little tiny gong with a little tiny thing that makes a ting, and he couldn't hear it.
• 17:42
  Speaker 1: He goes hold on, let me see.
• 17:44
  Speaker 1: He goes in there and all of a sudden he goes ting and he goes.
• 17:47
  Speaker 1: Can you hear that?
• 17:48
  Speaker 1: And I'm like, yeah, I go.
• 17:49
  Speaker 1: What the heck did you do?
• 17:50
  Speaker 1: He goes, let me show you.
• 17:52
  Speaker 1: And within 45 seconds I had the nox on.
• 17:55
  Speaker 1: So I mean, I mean we knew it was all about noise canceling.
• 18:00
  Speaker 1: I wasn't thinking it was.
• 18:02
  Speaker 1: I thought it was my microphones.
• 18:03
  Speaker 1: I wasn't thinking it was.
• 18:03
  Speaker 1: I thought it was my microphones.
• 18:04
  Speaker 1: I wasn't thinking.
• 18:04
  Speaker 4: We kept telling you it was noise canceling.
• 18:07
  Speaker 4: I knew it was noise canceling.
• 18:10
  Speaker 1: But I thought it was noise canceling on my microphone.
• 18:12
  Speaker 1: I didn't realize it was in the Zoom settings.
• 18:15
  Speaker 1: We kept telling you it was in the Zoom settings.
• 18:18
  Speaker 1: Well, I'm going to tell you something, but you don't listen.
• 18:22
  Speaker 4: No, no, no, but we're just, we're just like undergraduates of tiny, but honey's up here working on here.
• 18:28
  Speaker 4: Just so you know we're not we're over 30.
• 18:31
  Speaker 3: So just so you know, just so you know nash, you could have done it too.
• 18:37
  Speaker 1: He did it from his computer.
• 18:39
  Speaker 1: Like you could have helped me out too.
• 18:41
  Speaker 1: You could have went in the settings and changed it, but you know.
• 18:45
  Speaker 4: I don't have time for that.
• 18:47
  Speaker 1: I got a business to run.
• 18:48
  Speaker 1: So in other words, you just tell me things.
• 18:50
  Speaker 1: Is that how it works?
• 18:53
  Speaker 1: I tried to tell you yeah oh my god wait, but are you gonna pour yourself the stag from the brown bag group?
• 19:08
  Speaker 1: I'll do that later well, I'm doing that now in my scotchy bourbon boys blend.
• 19:16
  Speaker 1: This is courtesy of the whiskey doctor also, but this is not outside the borders, all right.
• 19:22
  Speaker 1: So let's get into this.
• 19:25
  Speaker 1: It's starting our segment.
• 19:27
  Speaker 1: This will be the old louisville barrel bottle breakdown of eiffel whiskey, german rye whiskey and, uh, old louisville is a great sponsor of this.
• 19:42
  Speaker 1: Amin, down there you talk about Amin Super Nash.
• 19:47
  Speaker 1: You tell everybody about how awesome Amin's experience is.
• 19:52
  Speaker 4: Amin at Old Louisville Whiskey.
• 19:54
  Speaker 4: It's in Louisville, right downtown Louisville, about five miles right off of Whiskey Road, right off the interstate Louisville, about five miles right off of Whiskey Road, right off the interstate.
• 20:08
  Speaker 4: Every time you go there it's a barrel pick experience.
• 20:10
  Speaker 4: You taste and feed from the barrels.
• 20:13
  Speaker 4: He's already got bottles that he's already got poured up.
• 20:17
  Speaker 4: You can either purchase one of those or, like I say, you do a tasting when you go back in the back of the warehouse there.
• 20:27
  Speaker 4: Oh my gosh, and such a personality like none other.
• 20:31
  Speaker 4: Like I say, he treats you like family every time you go there.
• 20:34
  Speaker 4: You can't go wrong when you go there and and you'll taste every barrel.
• 20:40
  Speaker 4: He will not release or let you taste anything less than seven years old in there and we've tasted some as old as 20 years old in there.
• 20:50
  Speaker 4: So if you get a chance, go down and see Mean Karood at Old Louisville Whiskey Company, right off the interstate in downtown Louisville, and you'll have one of the best whiskey experiences you can get.
• 21:11
  Speaker 1: That's awesome.
• 21:11
  Speaker 1: That is awesome.
• 21:13
  Speaker 1: So the Barrel Bottle Breakdown Scale is based off of four categories Nose, which is the smell, taste, body and finish.
• 21:24
  Speaker 1: Uh, you can get four knocks in the the nose and you can get four knocks in the body, and you can get up to five knocks in the taste and the finish.
• 21:36
  Speaker 1: Now, if one of the categories is exceptional, you can give it a butt up.
• 21:43
  Speaker 1: So that's what we're looking at.
• 21:45
  Speaker 1: This is you can see the bottle with Randy, maybe you can with the whiskey doctor.
• 21:53
  Speaker 1: You can hold that up, and there it is.
• 21:55
  Speaker 1: This is you can pick this up at a total wine, correct?
• 22:02
  Speaker 3: No, you can pick this up at a total wine, correct?
• 22:03
  Speaker 3: Oh, and let me, if you don't mind, I'll just start in with a little discussion of what we're looking at tonight.
• 22:07
  Speaker 3: Okay, um, we're going to be looking at whiskeys from all over the world.
• 22:13
  Speaker 3: Um, japanese, obviously.
• 22:15
  Speaker 3: I've got some stuff from australia, some stuff from spain, some stuff from slovia all over.
• 22:23
  Speaker 3: But I started with the German because that's where I basically started.
• 22:29
  Speaker 3: I was a year less than two years old when dad got transferred to Germany.
• 22:34
  Speaker 3: He was career army, so basically I learned German about the same as I learned English, and so that's the reason I wanted to start with this.
• 22:50
  Speaker 3: This particular rye is from the Eifel region of Germany, which is the western side binding up to Belgium.
• 22:53
  Speaker 3: They actually call that kind of the German Siberia.
• 22:58
  Speaker 3: It's not really nearly as cold as Siberia, but it's more of a northern Atlantic temperate zone.
• 23:05
  Speaker 3: But they picked that.
• 23:07
  Speaker 3: The rye there is very, very good because the soil there is volcanic soil which allows for a lot of really interesting flavors.
• 23:20
  Speaker 3: And, as you know most of you probably know, or some of you do anyway ryes were some of the first whiskeys we ever had in the US, and that's because we came over from Europe, and they don't grow a lot of corn in Europe, not nearly as much as we do here and so ryes were some of the first things George Washington's Mount Vernon had ryes, and we've all tasted that before those of us at Scotch and Bourbon Boys.
• 23:47
  Speaker 3: So ryes are much heartier than corn and create some really interesting flavors.
• 23:56
  Speaker 3: Sometimes they can get to be almost bitter.
• 23:58
  Speaker 3: I didn't find this one to be that way.
• 24:00
  Speaker 3: We'll talk about it soon.
• 24:02
  Speaker 3: Almost bitter I didn't find this one to be that way.
• 24:04
  Speaker 3: We'll talk about it soon.
• 24:05
  Speaker 3: Stefan, who is the one that is the distiller, the owner of the distillery?
• 24:15
  Speaker 1: uses a column still to start with, and then he redistills it in a pot still.
• 24:18
  Speaker 1: So what is the mash bill.
• 24:20
  Speaker 3: I don't think he tells the exact mash bill, but I can tell you because it's on the bottom it's 90% German rye and 10% barley malt.
• 24:30
  Speaker 1: Right, and so usually there's a lot of reasons why corn's not used in anything else, anywhere else in the rest, I suppose if there's some Mexicanican whiskeys, as far as that goes they might use corn, but in open I've got some mexican whiskeys that are corn yes and uh, but, like here in the united states, the reason why corn, even on our rise, you know it's got to be 51, at least 51 rye, and a lot of the ryes are like 65, 70 percent and then those there might be 20, 20, you know, 25 percent corn and then two percent malt barley, although there is the famous 95 rot, 90, 95, 5 rye that a lot of people make, where it's all rye plus, you know, five, 5% barley.
• 25:19
  Speaker 1: But a lot of the ryes in the United States will contain corn, whereas the ryes that you would find in the rest of the world, as far as I've seen, don't usually contain corn because corn isn't a heartily grown grain there, as far as you know, using it where there's a surplus.
• 25:43
  Speaker 4: Let me ask you too.
• 25:43
  Speaker 4: It's a 92 proof, right, Right?
• 25:48
  Speaker 3: uh, yeah, 46 percent.
• 25:50
  Speaker 4: So yes, yeah 92 proof and it's uh eight.
• 25:53
  Speaker 4: From my information, it's uh age five plus years, according to the information that I got seven to eight years for this one.
• 26:03
  Speaker 1: Seven to eight years, okay, yes and if you look at it now, I would say if it was aged seven to eight years, it was aged seven to eight years in used whiskey barrels.
• 26:13
  Speaker 1: In what?
• 26:16
  Speaker 1: In used whiskey barrels, it's kind of light.
• 26:18
  Speaker 3: It's aged.
• 26:19
  Speaker 3: It's actually aged in several different barrels and I'll have to find where I had that written down and it's actually.
• 26:27
  Speaker 3: I said seven to eight.
• 26:28
  Speaker 3: It might actually be eight to nine.
• 26:30
  Speaker 3: I'd have to go.
• 26:31
  Speaker 3: I've got information from two or three different sources.
• 26:35
  Speaker 4: But it's….
• 26:35
  Speaker 4: What year is that bottle, Randy?
• 26:38
  Speaker 3: Sorry.
• 26:40
  Speaker 4: Can.
• 26:40
  Speaker 3: I ask you, what year is that bottle?
• 26:42
  Speaker 3: This is a 2021.
• 26:43
  Speaker 3: 2021?
• 26:45
  Speaker 3: Yes, sir, and that does make a difference.
• 26:47
  Speaker 3: That's a very good point.
• 26:48
  Speaker 4: This 2019 looks totally different than the 2021, just yeah and and the notes that I got and the reason is the notes that I got and and I pulled it up for the 2021.
• 27:01
  Speaker 3: Okay, it's saying that here, that the age is five plus years right and and, of course, seven would be what I've got says that it was seven would be so right in there is 5 plus, so yeah this says it was aged for 2 years in ex-Bordeaux cast, another 2 years in Malaga cast and a final year in German NY-NORC cast for a minimum of 5 years.
• 27:31
  Speaker 3: But something else I read said it was longer than that.
• 27:34
  Speaker 3: So what you got does correspond with this, but, like I said, I read a different review that said it was a little bit longer than that.
• 27:42
  Speaker 1: The Pinot Noirs definitely come through on the nose.
• 27:46
  Speaker 1: I'll give you guys a story.
• 27:54
  Speaker 4: I'll give you guys a story.
• 27:55
  Speaker 4: One thing that I saw that was interesting is that the rye grains where they're grown there in that volcanic soil said that it really adds a lot of flavor to that rye grain and that it holds up year after year, unlike what is grown in American soil and stuff like that, because the soils like in American soil is that the soils break down after years.
• 28:31
  Speaker 4: But in this region that they're talking about, they said that this soil really holds up with the nutrients and stuff and that because of the volcanic ash and stuff that's in it, it really holds up and these grains really grow and they're really fertile and really produce a lot of flavor to the grain.
• 28:55
  Speaker 3: Morgan made a comment here he's got a rye that's 80% and he said you never know it's a rye because it was aged eight years.
• 29:02
  Speaker 3: One thing I want to point out too is you know, a lot of us think of Germany as a beer place because there's a lot of really good German beers.
• 29:15
  Speaker 3: But it says as a whole, germany has a massive distilling presence between private distilleries and commercial distilleries.
• 29:25
  Speaker 3: It said there's as many as 20,000 private and commercial distilleries, which just dwarfs the rest of Europe.
• 29:36
  Speaker 3: I mean Scotland, for instance, has, according to this, 150 roughly.
• 29:44
  Speaker 1: Yeah, but a lot of when it comes to distilling it depends on.
• 29:49
  Speaker 1: So that's telling me that, like private distillers, they're doing a lot of private stuff, that they do their own bottles and everything.
• 29:58
  Speaker 1: But it tells me also that they're not doing the contract distilling thing.
• 30:04
  Speaker 1: There, like, each distillery does their own whiskey Whereas, like in Ireland, there's a lot of different brands that exploded, but it's all being made by the same base distilleries and the same thing.
• 30:18
  Speaker 1: In Scotland You've got all the base distilleries, they do the distilling, and then there's a lot of brands that buy from those distilleries the barrels and make their own brands.
• 30:32
  Speaker 3: Right, yeah, according to this, of the commercial distilleries there are about 307, I think I read.
• 30:37
  Speaker 3: I'm sorry, yeah, 307 active commercial distilleries in Germany.
• 30:43
  Speaker 3: If you think of the size of Germany and I honestly don't remember, but it's certainly smaller than just the state of Texas- yeah, it's on the same Germany's a little bit bigger than Wisconsin state of Texas.
• 30:53
  Speaker 1: Yeah, it's on the same Germany's a little bit bigger than Wisconsin.
• 30:56
  Speaker 4: Yeah, I'm just reading here that Germany as a whole has a massive distilling presence as many as 20,000 private and commercial distilleries in the country, many times the number recognized in the United States.
• 31:12
  Speaker 1: So you're not listening to Randy?
• 31:15
  Speaker 1: Yeah, because he just said.
• 31:18
  Speaker 3: I reworded it a little bit, Martin.
• 31:20
  Speaker 3: Yeah, as a school teacher, you have to learn how to reword things.
• 31:25
  Speaker 4: I know I didn't listen very much in school.
• 31:31
  Speaker 1: Well, that is obvious, that was obvious.
• 31:34
  Speaker 4: I'm just kidding you there.
• 31:36
  Speaker 4: I did.
• 31:36
  Speaker 4: I was a very good student, I have no doubt.
• 31:40
  Speaker 4: I was trying to read and take in all this because I had just downloaded it earlier, and so I'm trying to read and keep up with you two at the same time.
• 31:54
  Speaker 3: Well, I'm going to read and keep up with you two at the same time.
• 31:57
  Speaker 3: Well, I'm going to get on the nose.
• 31:58
  Speaker 1: What do I get?
• 31:59
  Speaker 1: The Pinot Noir, I get a char.
• 32:02
  Speaker 1: Almost like a scotchy nose.
• 32:06
  Speaker 1: There's a.
• 32:08
  Speaker 1: There's a char, there's some.
• 32:11
  Speaker 1: What is that?
• 32:15
  Speaker 4: That malty note.
• 32:16
  Speaker 4: But I I'm getting that that light grape, uh like from the, uh from the wine.
• 32:20
  Speaker 4: I don't see, I got a little bit of grape yeah, a little bit of white like white grape.
• 32:26
  Speaker 1: yeah, yeah, the pinot noir kind of I.
• 32:30
  Speaker 1: I get more of the wine, the wine aspect of it that's like the white grape.
• 32:37
  Speaker 4: But you guys know that Permanent white grape, I mean, if you want to put it that way.
• 32:43
  Speaker 1: Jeff Ryes are just not.
• 32:46
  Speaker 1: There's some ryes that are just horrible to me and ryes are not my thing.
• 32:51
  Speaker 1: Some rise that that are just horrible to me and rise are not my thing.
• 32:56
  Speaker 1: But I also 100 percent respect the fact that just because I don't think it's the greatest, that means there's a lot of other people that love rise and that there's there's nothing wrong with that.
• 33:04
  Speaker 1: That's one of the things.
• 33:05
  Speaker 1: But that's a hard.
• 33:07
  Speaker 1: Rise are hard.
• 33:08
  Speaker 1: I was very interested in this one.
• 33:10
  Speaker 4: Now, well, one thing too, is that this is not what you would call, or typically call, a straight rye whiskey, because it's finished in a Pinot Noir and it's also I'm not exactly sure what that Malaga where I was reading.
• 33:33
  Speaker 4: Yeah, the second fill was in Malaga, cass.
• 33:36
  Speaker 4: Do you know what Malaga is, randy?
• 33:41
  Speaker 3: No, I did not look that up.
• 33:42
  Speaker 3: I think it's a type of wine.
• 33:45
  Speaker 4: It's got to be some type of wine, because they mentioned the wine region in Germany here several times in this reading.
• 34:41
  Speaker 4: So I've got to say that Malaga is some type of a wine.
• 34:45
  Speaker 4: No, it is.
• 34:47
  Speaker 4: The first bill was in the Pinot Noir.
• 34:52
  Speaker 1: It has picked up a really nice length.
• 34:56
  Speaker 3: It's a Spanish wine, a Spanish wine.
• 35:00
  Speaker 4: A Spanish wine, and then also, too look at this, I mean, you know, like the first was, like the Bordeaux, I mean.
• 35:11
  Speaker 4: So you're talking like almost three different types of wine casts of Bordeaux and then a Spanish Malaga wine, and then a Pinot Noir.
• 35:23
  Speaker 2: Walker says, that's in that alone Do not be no, no, no, walker can't.
• 35:28
  Speaker 1: He's putting out his ratings.
• 35:30
  Speaker 1: You can give Walker's ratings when we rate.
• 35:34
  Speaker 3: No, I wasn't going to give his rating.
• 35:35
  Speaker 3: I was going to tell what he got on the note.
• 35:39
  Speaker 3: Yeah, he's getting spearmint and anise and that's that's all I was gonna say.
• 35:43
  Speaker 3: I'm not giving his ratings is that?
• 35:45
  Speaker 1: is that anise or anise?
• 35:46
  Speaker 1: That's what I said.
• 35:49
  Speaker 1: What'd you hear?
• 35:50
  Speaker 1: I heard anise I've got a little anus I said anise it's anus.
• 35:59
  Speaker 4: Yeah.
• 36:00
  Speaker 1: What Randy said it's a gem.
• 36:06
  Speaker 4: That's what I said it's a gem of a whiskey, a rye.
• 36:10
  Speaker 4: Have you tried it yet?
• 36:21
  Speaker 1: I've smelled it and I've looked at the body and the body on the it's got wide, long legs.
• 36:24
  Speaker 1: It's, it seems very vis.
• 36:24
  Speaker 1: The viscosity is there.
• 36:25
  Speaker 1: Now I am in honor.
• 36:25
  Speaker 1: I'm drinking this out of this hand-blown glass from maker's mark.
• 36:29
  Speaker 3: You know, this makes me feel like I'm a peasant in germany well, I'm drinking mine out of my, where somebody took time to hand carve the word scotch and bourbon boys on it.
• 36:41
  Speaker 2: All right.
• 36:46
  Speaker 4: I got one of those glasses that I'll.
• 36:48
  Speaker 4: He had me scratching it in there with my pocket knife.
• 36:51
  Speaker 4: He ran out of them a couple years ago.
• 36:58
  Speaker 3: So you took your exacto knife out and carved it.
• 37:01
  Speaker 4: Yeah, yeah.
• 37:02
  Speaker 4: He said here, you work on this box while I work on this box, so you must have got one of mine, because it's legible.
• 37:09
  Speaker 4: You know, as I compare it.
• 37:13
  Speaker 3: It's really not a fair comparison.
• 37:15
  Speaker 3: It definitely doesn't compare on the nose to me to a bourbon at all.
• 37:22
  Speaker 1: Well, it's a rye yeah.
• 37:24
  Speaker 3: Yeah, but as I compare it, say, to Michter's or some of our other good American ryes, the nose is much softer.
• 37:37
  Speaker 4: Yeah, that's what I was going to say.
• 37:39
  Speaker 3: It's like a like a tea, like a black tea.
• 37:43
  Speaker 1: You can get, you can you know it's it's, it's mellow.
• 37:47
  Speaker 1: I mean, yeah, the whole thing's mellow.
• 37:49
  Speaker 1: Yeah, I can't say it tastes unlike anything I've ever tasted, that's for sure.
• 37:56
  Speaker 1: It doesn't taste like any American rye I've ever had.
• 38:00
  Speaker 1: As far as comparing it to Michter's, michter's has enough corn in it.
• 38:06
  Speaker 1: You know, in their ryes they're putting corn and they really have perfected, making a rye actually come close to tasting like a bourbon.
• 38:16
  Speaker 1: It's the only rye I've ever tasted where I've rated it higher than a bourbon.
• 38:20
  Speaker 1: I was tasting so, but this is definitely not a bourbon.
• 38:27
  Speaker 1: Oh, it's definitely not, but it seems to me there's a lot of scotch aspect to it.
• 38:36
  Speaker 1: There is a smokiness.
• 38:38
  Speaker 4: You get that maltiness of of scotch aspect to it.
• 38:39
  Speaker 1: There is a smokiness, you get that maltiness of a scotch, but it's got that smokiness too that almost there's.
• 38:43
  Speaker 1: It's almost a peat smoke, almost Like a very light smokiness to it mid-palate and then, and so it reminds me of a combination of a, a mellow rye mixed with a scotch it's really unique.
• 39:05
  Speaker 4: Mart morgan.
• 39:06
  Speaker 4: Good night.
• 39:06
  Speaker 4: Appreciate you tuning in to us, brother.
• 39:08
  Speaker 4: Good night mark.
• 39:10
  Speaker 4: Oh I, I almost get a little bit of that smokiness on the nose, you know I do Like a scotch.
• 39:21
  Speaker 1: Yes, it's very scotchish on the nose, yeah, but there's an aspect of spearmint.
• 39:29
  Speaker 1: I'll go with that.
• 39:34
  Speaker 3: I think we're going to find that scotchy type thing throughout a lot of our international whiskeys.
• 39:40
  Speaker 1: Well, they use mostly single malt.
• 39:42
  Speaker 1: Yes, when it's a single malt, that's what it is.
• 39:45
  Speaker 1: I mean, there's no doubt, and some of them have you know, it might not have the smoky peat aspect of it, but it's a single malt, but this is a rye, it's a German rye.
• 39:55
  Speaker 1: Rye, it's a german rye, um one.
• 40:04
  Speaker 1: I was very interested because not only is my last name mueller but at the same time, uh, it's my ancestry germany.
• 40:08
  Speaker 1: But, um, I, I've spent the first 40 years of my life in milwaukee talk about a city that makes beer.
• 40:16
  Speaker 1: So I, I moved from a city where, if you looked in the phone book, it was like 20, 30 pages in the yellow pages of different Muellers.
• 40:27
  Speaker 1: And then I moved to Canton, where I'm one of five.
• 40:38
  Speaker 3: Children are age when we talk about yellow pages.
• 40:41
  Speaker 4: Yeah, you know I really like the nose on it as light as it is.
• 40:47
  Speaker 4: You can really smell a lot of aroma.
• 40:50
  Speaker 4: I'm ready I mean at least.
• 40:56
  Speaker 4: I can, I mean at least I can.
• 41:01
  Speaker 4: It's unlike any other rye that no, there's an it's.
• 41:06
  Speaker 1: When I smell this, I think I'm smelling a scotch opposed to a rye.
• 41:10
  Speaker 1: This is this leans way more towards the scotch flavor than the rye flavor it.
• 41:16
  Speaker 1: What I could smell the what the finishing's done to the some of the rye.
• 41:19
  Speaker 1: Flavor it.
• 41:20
  Speaker 1: What I could smell the what the finishings done to the some of the rye, because I I smell the dill aspect behind.
• 41:26
  Speaker 4: It's not there oh, there's where it comes in.
• 41:30
  Speaker 4: You do smell, have that dill no no, no, no, no.
• 41:34
  Speaker 1: I smell it, but it's like it's.
• 41:36
  Speaker 1: There's a there's a stinginess, but it's completely covered up by three different barrels, different wine barrels and and a lot of times when you get that pickle flavor on a rye that I don't like, or the formaldehyde that I don't like, there's also a heavy spice, because rye is known for its spiciness.
• 41:59
  Speaker 4: This does not have any that I think I'm not getting any spice, I'm getting like sourdough, I'm getting a little bit of grape, I'm getting that malted maltiness, you know, like from a scotch that's what I'm getting on the aroma no, the the one thing I'll have to say.
• 42:18
  Speaker 1: It is so easy that the finish.
• 42:24
  Speaker 1: Here's what.
• 42:27
  Speaker 1: This is what the hug's missing.
• 42:32
  Speaker 3: You know what I mean.
• 42:32
  Speaker 3: This could get you in trouble drinking, like I said, it's almost like drinking tea.
• 42:38
  Speaker 1: Yeah, Right, but there's no that hug that you get from Rye's and whatever from Kentucky, Rye's and bourbon's it's non-existent.
• 42:47
  Speaker 4: Kentucky Rye's is not there, yeah.
• 42:51
  Speaker 3: Now it'd be interesting.
• 42:52
  Speaker 3: Let me see this other one I've got.
• 42:54
  Speaker 3: It's the same proof.
• 42:56
  Speaker 4: I think that to me that's.
• 42:59
  Speaker 4: Is it the same proof?
• 43:03
  Speaker 3: It's the same proof.
• 43:03
  Speaker 3: It's a lot darker, but it's the same proof.
• 43:08
  Speaker 4: I wonder if it was.
• 43:09
  Speaker 4: Is it like the same aging process?
• 43:13
  Speaker 4: I don't know.
• 43:16
  Speaker 3: He uses different barrels every time.
• 43:18
  Speaker 3: Okay, I don't know if he uses different barrels every time.
• 43:22
  Speaker 3: Okay, so that's what I was going to read here this is, I mean it's almost like there are a couple of other American distilleries that it's almost like a one-off.
• 43:38
  Speaker 3: You know they do it and then it's done, and they do it again and it's done.
• 43:43
  Speaker 3: They don't do the same thing over and over, right.
• 43:45
  Speaker 3: He's that way.
• 43:47
  Speaker 2: Dettling's that way to some extent.
• 43:53
  Speaker 3: Glen Creek.
• 43:53
  Speaker 3: Glen Creek is definitely it.
• 43:55
  Speaker 3: David definitely is.
• 43:56
  Speaker 3: From what I read about Stefan, sounds like he and David and probably cut out of the same cloth yep, actually I've tasted something like this at Glens Creek.
• 44:10
  Speaker 4: Stefan single malt whiskey.
• 44:11
  Speaker 4: The German rye goes through a distillation typical of the Eiffel region a primary distillation in a column, still on the grist, after a 72 to 96-hour fermentation with a second run through a small copper pot still.
• 44:28
  Speaker 4: The resulting high wines come out between 65% to 70% ABV and is lower to 60% for barrel entry.
• 44:37
  Speaker 4: The scale is again small one barrel.
• 44:39
  Speaker 4: 60% for barrel entry.
• 44:40
  Speaker 4: The scale is again small.
• 44:41
  Speaker 4: One barrel out, one barrel in.
• 44:43
  Speaker 3: He's got room for 56 barrels.
• 44:45
  Speaker 3: I think I read somewhere.
• 44:46
  Speaker 3: And he sells one, he makes another.
• 44:49
  Speaker 4: Yeah.
• 44:50
  Speaker 3: Removes one out, makes another.
• 44:52
  Speaker 4: Yeah, so yeah, that's almost like our friend, how Stephen Beam started out.
• 44:58
  Speaker 4: Yeah, yeah, yeah.
• 45:01
  Speaker 3: You know, guys, this it's not like anything we any of us have ever had before, for sure.
• 45:07
  Speaker 1: I said that.
• 45:09
  Speaker 3: I know you did, but you didn't say the second part, but it's really got.
• 45:14
  Speaker 3: At least for me it's got a place on my shelf, because it's one that just every once in a while you'd want to turn to and say, hey, this is, this is what I want today yeah, all right, absolutely so.
• 45:28
  Speaker 1: Let's start this barrel, this old louisville whiskey company barrel.
• 45:32
  Speaker 4: Bottle breakdown with uh we've already been through how we rate it yep, let's uh get it going and you.
• 45:41
  Speaker 4: So what do you think?
• 45:42
  Speaker 4: Let's, let's let the whiskey doctor start us off on the nose, you know?
• 45:48
  Speaker 3: on the nose.
• 45:49
  Speaker 3: I get just a touch of astringency, not much at all.
• 45:55
  Speaker 3: But I get the other things.
• 45:57
  Speaker 3: You guys got a little bit of the smoke or the char.
• 46:00
  Speaker 3: What I don't get is the complexity that I get out of bourbons.
• 46:06
  Speaker 3: So I would kind of I couldn't go any more than a three probably, I'd say, but I might agree with Walker with a two, which is what he said, which would be up.
• 46:18
  Speaker 1: All right, he goes two, one.
• 46:24
  Speaker 4: Two Did you hear that Super Nash?
• 46:27
  Speaker 4: Absolutely, I fixed it.
• 46:30
  Speaker 4: Finally All right.
• 46:34
  Speaker 3: Tiny Well.
• 46:39
  Speaker 1: I talked.
• 46:40
  Speaker 1: There's an aspect of this that stings my nose which makes it interesting.
• 46:50
  Speaker 1: I would have probably initially given this a one, but it gives me that sting.
• 46:58
  Speaker 1: I don't pick up the negative, so I'm going to give it a two also.
• 47:06
  Speaker 4: Oh wow, one, I don't know Two.
• 47:09
  Speaker 4: When you talked about the sting with that first and then saying a one and then you came back to a two, that just kind of puzzled me a little bit why, but but just a little bit.
• 47:25
  Speaker 4: I mean it's just like wait, it's, it's a rye whiskey and you're puzzled about me you puzzle me all the time about rice and I never know what to expect, which is great, you know, because, like I say, I'm always getting a true answer from you and I love it.
• 47:46
  Speaker 4: So when I first started nosing this, you know I'm picking up, like I say, a little bit of grape, and then I'm starting to pick up this maltiness and a little bit of sourdough, but then it sort of stops and then I get that little bit of astringent sting, from the ethanol I guess, and I was almost going to give it a three, but it's not quite there, because I'm like with Randy, it's not really that complex, so I'm gonna have to go a two also one, two.
• 48:27
  Speaker 1: So we got walker giving it a two also now.
• 48:30
  Speaker 1: So super nash, I'm gonna take the body one second I have one question, since walker's on here.
• 48:40
  Speaker 4: Do you want me to put him on this so that we can list?
• 48:43
  Speaker 4: And he's tasting it.
• 48:44
  Speaker 4: So he has.
• 48:46
  Speaker 1: He has a sample and you can include him because uh, all right, so the whiskey doctor and and the walker um, they are good friends.
• 48:57
  Speaker 4: I met uh well, I met randy because of walker and I got a space for him right here at the end and I'm putting a w for walker and I put him down for a two okay so I'm gonna go forward on the body.
• 49:13
  Speaker 1: All right, I think the body is the strong point of this whiskey.
• 49:17
  Speaker 1: Okay, in the glass the viscosity is fantastic.
• 49:22
  Speaker 1: It's a 94 proof, correct.
• 49:26
  Speaker 4: Is that what we were talking about?
• 49:27
  Speaker 4: 96.
• 49:28
  Speaker 4: 92 proof.
• 49:30
  Speaker 4: 92 proof.
• 49:31
  Speaker 4: That's true, it goes through 92 proof Every aspect of everything.
• 49:38
  Speaker 1: So it does hit my cheeks.
• 49:40
  Speaker 1: If I do a Kentucky Chew, it hits my cheeks, it hits my tongue.
• 49:43
  Speaker 1: The body on this is the strong point.
• 49:45
  Speaker 1: I'm going to give it a three for the body, out of four One, two, three.
• 49:57
  Speaker 4: Three, three.
• 49:58
  Speaker 4: I guess that would be me next, for I just got to agree with you.
• 50:15
  Speaker 4: I think the body is very good on it.
• 50:19
  Speaker 4: It's kind of a little bit thick in the glass, very sugary.
• 50:23
  Speaker 4: Don't quite think it hits.
• 50:29
  Speaker 4: It.
• 50:29
  Speaker 4: Don't hit the sides of my mouth like I'd like it to, like the body of a rye normally does.
• 50:36
  Speaker 4: So I'm going to have to give the body a two, one, two.
• 50:46
  Speaker 4: I'm gonna go ahead and since Walker's in here, he's already got his up and he gives the body a two also, and I was looking to see he says very subtle for a rye and not very spicy.
• 51:05
  Speaker 4: Well, he went on to say it's finished.
• 51:14
  Speaker 3: But what did you give it there?
• 51:17
  Speaker 3: Whiskey?
• 51:18
  Speaker 3: Doctor Walker didn't say much about the body, just a.
• 51:24
  Speaker 3: Yeah, I would give it a three.
• 51:25
  Speaker 3: I love the legs on it, I love the fullness, without being overpowering.
• 51:29
  Speaker 3: It's just, it's something you could roll around in your mouth in minutes and not and not being knocked out.
• 51:36
  Speaker 3: Some of these things you roll around, they start burning or hug, but it just it's.
• 51:41
  Speaker 3: I'd give it at least a three.
• 51:43
  Speaker 3: Okay, I actually want, if I can, I want to go backtrack because since I'm emptying my glass, the nose is improved a lot.
• 51:51
  Speaker 3: If I go off the top of it.
• 51:53
  Speaker 3: I'd like to change my nose to a three.
• 51:57
  Speaker 4: Oh, there's no change.
• 51:59
  Speaker 1: No, no, no no, there is changing.
• 52:02
  Speaker 1: We haven't finalized.
• 52:03
  Speaker 1: Give it a three, oh we can Okay?
• 52:05
  Speaker 1: That's never been a rule.
• 52:07
  Speaker 1: I mean, for God's sakes, I changed the whiskey of the year.
• 52:11
  Speaker 1: I said oops the whiskey of the year is not what we picked.
• 52:15
  Speaker 1: I mean, if I could do that, I could go back a podcast and change my mind.
• 52:22
  Speaker 1: Then you can change.
• 52:22
  Speaker 3: If he wants to give the nose a little bit higher, that's fine hey ladies, I'm definitely picking up, okay, guys complexity in the nose now that I got an empty glass all right, so you're three on the body, one on the nose two, three on the, you're three on the body, one, three on the nose, two, three on the body and three on the nose.
• 52:44
  Speaker 1: Well, I'm not the nose.
• 52:44
  Speaker 1: You don't get the third, the third knock.
• 52:47
  Speaker 1: You just get to change it in the in the.
• 52:49
  Speaker 4: It's a side note While we're saying this, walker, you need to be starting to you.
• 53:04
  Speaker 4: Gave us your, your nose, body and your finish, but I need a number from your taste.
• 53:06
  Speaker 4: It's there, it's there.
• 53:07
  Speaker 3: You're tasting it, you chime in on your taste and he's got.
• 53:09
  Speaker 3: He's got the same number everywhere yeah, he's got all four.
• 53:12
  Speaker 1: There's four twos there, I see now.
• 53:15
  Speaker 1: Yep, yep, yep, I see now hey, did you know that there's 30,000 distilleries in Germany?
• 53:22
  Speaker 1: There are at least 20,000.
• 53:28
  Speaker 3: There's not 30,000.
• 53:29
  Speaker 3: It's 20.
• 53:31
  Speaker 1: I know I was given snatch.
• 53:34
  Speaker 4: I reiterated what Whiskey Doctor said.
• 53:38
  Speaker 4: Oh, reiterated Private and commercial distilleries.
• 53:43
  Speaker 4: Now, if it's a private distillery, does that make?
• 53:48
  Speaker 1: them a moonshiner.
• 53:49
  Speaker 1: No, it's more like a strip joint.
• 53:54
  Speaker 3: It depends on the laws Over there.
• 53:56
  Speaker 3: I would doubt that because since they let kids drink at what?
• 53:59
  Speaker 3: 14 or something?
• 54:00
  Speaker 3: Yeah.
• 54:01
  Speaker 4: No, they start drinking at 10 or 12 over there.
• 54:05
  Speaker 1: You can start drinking wine in Europe at 10.
• 54:08
  Speaker 4: But all right, randy, you do know that I was born in Stuttgart, germany, right.
• 54:14
  Speaker 3: I knew you were born in Germany.
• 54:16
  Speaker 3: I didn't realize it was Stuttgart.
• 54:17
  Speaker 3: Yep, it was Stuttgart.
• 54:19
  Speaker 1: Yep it was Stuttgart.
• 54:20
  Speaker 4: All right, yep Stuttgart.
• 54:21
  Speaker 1: So what are you giving this Super Nash?
• 54:23
  Speaker 1: You start us off with the taste.
• 54:27
  Speaker 3: Right.
• 54:44
  Speaker 4: I really think that the taste is where it really shines through.
• 54:46
  Speaker 4: I'm getting all these different flavors.
• 54:51
  Speaker 4: I'm getting the grape, I'm getting the sourdough bread, I'm getting a little bit of brown sugar.
• 55:00
  Speaker 4: Big cat, sorry about that.
• 55:09
  Speaker 4: My cat's down here swinging the cherry around with the microphone, playing with the cord, but several different flavors and tasting that maltiness of a scotch, a little bit of the smokiness, almost, you know, like almost like a peak, just a slight hint.
• 55:24
  Speaker 4: So I'm going to have to give it a three.
• 55:29
  Speaker 1: Three out of five.
• 55:29
  Speaker 1: Three out of five One, two, three.
• 55:35
  Speaker 4: You hear all three, all three of them.
• 55:38
  Speaker 4: I mean you're banging that barrel, now I'm knocking it.
• 55:45
  Speaker 1: Knocked it.
• 55:45
  Speaker 1: Anyways, that leads to you, Randy.
• 55:52
  Speaker 3: I get the butteriness that the article talked about.
• 55:56
  Speaker 3: I get that out of it.
• 55:57
  Speaker 3: I get a little bit of dark chocolate, just a touch.
• 56:00
  Speaker 3: I get a little bit of the grape like I said that's something I could just swish around for 10 minutes and be happy.
• 56:17
  Speaker 3: Yeah, I'm gonna give it not quite a five.
• 56:23
  Speaker 3: Give it a three or three and a half.
• 56:24
  Speaker 1: It's not quite a four no, no, halves, just so it's three gotta decide one, two, three.
• 56:29
  Speaker 4: so just so you know, I've got to decide One two, three.
• 56:35
  Speaker 1: So just so you know this has nothing to do with the distiller.
• 56:40
  Speaker 1: I find nothing Our listeners do want to know, so tell us.
• 56:44
  Speaker 1: I find nothing wrong with the making of this whiskey, but for me I get the feeling that this rye is being covered up by the pinot noir, the little bit of the scotch smokiness and whatever, and so the it's not an off-putting like where I think it's horrible, like it horrible.
• 57:14
  Speaker 1: It doesn't have any of the formaldehyde where it's just rancid to me, but it's still on the.
• 57:20
  Speaker 4: I said goodnight to Walker.
• 57:21
  Speaker 4: He's got to go.
• 57:22
  Speaker 4: Goodnight.
• 57:23
  Speaker 1: Walker, goodnight Walker, goodnight brother, he says, sourdough was spot on right there.
• 57:31
  Speaker 4: Yep.
• 57:33
  Speaker 1: He said goodnight.
• 57:34
  Speaker 1: Then he's been making 14 other comments, so I think he was saying goodnight to Mark.
• 57:39
  Speaker 3: Yeah, I don't think he was saying goodnight, but anyways, because he's two hours behind us, or actually three hours behind us right now.
• 57:48
  Speaker 1: So none of it is like great for me and with my heart, because I don't hate it, I want to give it a two, but it's just to me I would give it.
• 58:06
  Speaker 1: It doesn't quite make a two, so I'm giving it a one on the taste.
• 58:10
  Speaker 3: Fair enough.
• 58:12
  Speaker 1: It's just honest of what rye is, everybody knows.
• 58:16
  Speaker 1: It's not.
• 58:17
  Speaker 1: I'm not saying if you like rye, there's nothing here in this that you wouldn't, that you need, you would need to get, you would want to drink this If you're a big, if you're a fan of rye.
• 58:30
  Speaker 3: But when it comes to certain, I'm a rye guy, so to me, I'm liking this.
• 58:35
  Speaker 1: Yes, fan of rye, but when it comes to certain guy, so to me I'm liking this.
• 58:37
  Speaker 3: Yes, I get it.
• 58:37
  Speaker 3: Yeah, that's why we do this, these ratings.
• 58:39
  Speaker 3: You know it's a soft rot.
• 58:39
  Speaker 3: The thing I like about it it's a.
• 58:40
  Speaker 3: It's a sophisticated ride to me.
• 58:42
  Speaker 3: It's mellow.
• 58:44
  Speaker 3: It's a mellow, it's mellow, it's velvety, exactly I mean the colors.
• 58:48
  Speaker 1: The color is pretty light because of the of all the different use, you know, but that's what you come to expect, but there's still just that, that, that that taste isn't something that I would like go, I need to taste that, all right.
• 59:06
  Speaker 1: So I give it a one.
• 59:07
  Speaker 1: So that brings us to the finish one.
• 59:10
  Speaker 1: It's a, it's a medium finish.
• 59:12
  Speaker 1: Um, there's a little bit of sweetness in the finish and it brings off, um, it does all right.
• 59:20
  Speaker 1: So I'm gonna go with the three for the finish out of five.
• 59:33
  Speaker 1: It does finish in a way that's very, I would say it has a very comfortable finish.
• 59:38
  Speaker 1: There's nothing off-putting about it.
• 59:40
  Speaker 1: The flavors and the tastes are not, for me, like I said, off-putting and it's medium.
• 59:47
  Speaker 1: And then it goes um, it's just a little bit above average.
• 59:54
  Speaker 1: I mean, I think one of the most average finishes are like Jack Daniels regular, jim Beam regular.
• 1:00:03
  Speaker 1: That is the definition of your average bourbon, you know what I mean.
• 1:00:07
  Speaker 1: And those finishes are about right there as far as length, you know.
• 1:00:13
  Speaker 1: And this one, there's, there's, like I said, it's very mellow.
• 1:00:15
  Speaker 1: I mean, like you, I agree, randy, this is, uh, very drinkable, all right.
• 1:00:22
  Speaker 1: What?
• 1:00:24
  Speaker 3: I think I think one thing.
• 1:00:25
  Speaker 3: I think about this particular rye.
• 1:00:28
  Speaker 3: I think you would be doing it a disjustice to use it as a mixer.
• 1:00:34
  Speaker 3: I think it stands on its own as a drinkable.
• 1:00:39
  Speaker 4: I agree.
• 1:00:40
  Speaker 3: I don't think, you know, there are a lot of things out there that really make good mixers.
• 1:00:44
  Speaker 3: This would not be one.
• 1:00:45
  Speaker 3: It's better by itself than as a mixer.
• 1:00:49
  Speaker 4: I think this is a great sipper.
• 1:00:50
  Speaker 4: Yeah, because of the earthiness I agree, like I said, the flavors that just in his aging process, through the barrels, the grain itself, I think I can taste a few of the flavors of the grain that he distilled it with.
• 1:01:08
  Speaker 4: I really appreciate the process that Stefan used to create this rye whiskey and I like it and, like I say, this would be a good sipper for, like I say every now and then, just to sit back and sip on, so rate the finish.
• 1:01:33
  Speaker 4: I was waiting on Randy.
• 1:01:34
  Speaker 4: Sorry, I would definitely go with three.
• 1:01:37
  Speaker 1: A three on the finish for the doctor One, two, three.
• 1:01:42
  Speaker 1: This is a lot of fun when you guys can hear it.
• 1:01:49
  Speaker 4: Yes, it is Huge improvement All right, Just talking about the finish on it To me this is a little bit weak on the finish because the body was a little bit weak to me.
• 1:02:07
  Speaker 4: I like tasting all the flavors, but they don't last Enjoy sipping it, but it makes me the flavors dissipate too quickly for me.
• 1:02:18
  Speaker 4: So, like you said, this is a dangerous rye whiskey.
• 1:02:24
  Speaker 3: Because you want to go back and have more to get that finish.
• 1:02:26
  Speaker 4: Yeah, because it's like a tea, and when I drink tea I'm sipping on a tea, especially if it's hot.
• 1:02:34
  Speaker 4: This would be one that I would drink when it was hot and I would drink it straight, without an ice cube.
• 1:02:42
  Speaker 4: I wouldn't chill it, but it's just.
• 1:02:46
  Speaker 4: To me it's a little bit weak on the finish because the flavors just dissipate too quickly.
• 1:02:52
  Speaker 4: They go away not too much of a hug.
• 1:02:55
  Speaker 4: So I would have to rate it a 2.
• 1:02:59
  Speaker 1: So you give the finish a 2?
• 1:03:04
  Speaker 2: 2.
• 1:03:18
  Speaker 4: between us was 38 divided by four we gave it a 9.5 overall rating.
• 1:03:20
  Speaker 3: Considering some of us definitely were not right people, I don't think that's outrageous I, I, I.
• 1:03:27
  Speaker 1: Nine out of 18 is an average 0.5 out of 18.
• 1:03:32
  Speaker 1: A little bit above average.
• 1:03:34
  Speaker 4: Average finish.
• 1:03:35
  Speaker 4: That's a little bit above average Right, especially for a rye whiskey, and I think with now.
• 1:03:43
  Speaker 1: What was the price point on this?
• 1:03:46
  Speaker 3: It's about 70-something dollars, depending on where you get it Mid-70s.
• 1:03:51
  Speaker 1: Yeah, and you're talking about it's shipped all the way from Germany.
• 1:03:53
  Speaker 1: It's mid-70s.
• 1:03:53
  Speaker 1: Yeah, and you're talking about it's shipped all the way from Germany, it's mid-70s.
• 1:03:56
  Speaker 4: That's the next question.
• 1:03:58
  Speaker 4: Where is that available?
• 1:03:59
  Speaker 4: Just overseas?
• 1:04:02
  Speaker 3: No, I got it at a little store just south of Atlanta.
• 1:04:08
  Speaker 4: Okay, good, because there are some liquor stores that do import.
• 1:04:13
  Speaker 3: And I actually talked to the importer.
• 1:04:15
  Speaker 3: I've listed for a little while on the phone and you can also get it online.
• 1:04:20
  Speaker 3: I noticed three or four places where it can be bought online.
• 1:04:23
  Speaker 3: Okay, so you can Google it and find some place to get it.
• 1:04:27
  Speaker 3: Now I went on and tried this one, which is the darker one.
• 1:04:31
  Speaker 3: This is a 2019, I believe, instead of 2021.
• 1:04:37
  Speaker 3: This actually has crap floating around in the bottom of it, but I'm going to leave it there.
• 1:04:41
  Speaker 1: Well, that's really dark right.
• 1:04:43
  Speaker 4: Just to let everybody know, if you would do a close-up of the 2020, the 2021, turn about 2021 around.
• 1:04:51
  Speaker 4: Well, I'm wanting everybody to see the label.
• 1:04:55
  Speaker 3: Oh, I'm sorry, I was just showing the color difference.
• 1:04:57
  Speaker 4: Yeah, just show everybody the labels real close up, just in case they want to go out and find this.
• 1:05:04
  Speaker 4: This is 2021.
• 1:05:07
  Speaker 4: Yeah.
• 1:05:09
  Speaker 3: And if you can find this one.
• 1:05:12
  Speaker 4: I fold German rye whiskey Right, Just in case anybody that's watching on our podcast, and if you can find this one Eiffel German Rye Whiskey Right, Just in case anybody that's watching on our podcast, because, like I said, we have worldwide viewers and listeners to our podcast.
• 1:05:24
  Speaker 4: If you want to go online, it's Eiffel E-I-F-E-L Whiskey Company, German Rye Whiskey.
• 1:05:33
  Speaker 4: Go online, look them up and give them a try, Search them out and give Stephan a good review or, you know, pick up his product, I went on and poured the 2019.
• 1:05:50
  Speaker 3: On the nose, it's much more grassy and earthy than the 2021.
• 1:05:56
  Speaker 3: It's got more of a hug on it than the 2021 does, even though they're the same, proof Excellent.
• 1:06:05
  Speaker 3: It's a little bit more caramelly, a little bit more sweet sugar brown sherry.
• 1:06:11
  Speaker 3: This would be one that you guys would probably like more, to be honest.
• 1:06:16
  Speaker 1: There you go.
• 1:06:18
  Speaker 4: Now the I probably would, but no, no, no.
• 1:06:24
  Speaker 3: This one's more like a bourbon he would like it better.
• 1:06:27
  Speaker 3: He would like it better.
• 1:06:29
  Speaker 4: Talk about the grassy earthy type rise.
• 1:06:34
  Speaker 4: That's where he starts.
• 1:06:36
  Speaker 3: Well, it's not.
• 1:06:37
  Speaker 3: I don't get any deal out of it.
• 1:06:39
  Speaker 3: To me it's.
• 1:06:40
  Speaker 3: The grassiness I'm talking about is the kind of thing that I get out of some of our St Augustine stuff, which you guys know I love Well.
• 1:06:54
  Speaker 4: I just want to bring back a case in point when we were at the Kentucky Bourbon Festival three years ago and there just happened to be a certain company's rye called Seagrass oh God.
• 1:07:11
  Speaker 3: I've got it.
• 1:07:15
  Speaker 4: Well, we don't need to mention their name, but.
• 1:07:17
  Speaker 3: I don't remember their name, I just know it's Graybox.
• 1:07:21
  Speaker 4: I can tell you their name, but I can tell you too.
• 1:07:23
  Speaker 4: I won't do that just because of both of us getting that sample of that Seagrass rye and oh my gosh.
• 1:07:35
  Speaker 1: It took everything I had to be polite.
• 1:07:39
  Speaker 2: Oh, my God.
• 1:07:40
  Speaker 3: See I would probably love it.
• 1:07:42
  Speaker 3: I've got a bottle of it here.
• 1:07:44
  Speaker 4: And all that, and then that sample, oh my God.
• 1:07:49
  Speaker 1: Well, I don't understand why.
• 1:07:50
  Speaker 1: Explain to me, but it's so caramelly too, but it's not caramelly, it's like drinking.
• 1:07:59
  Speaker 3: It's battery acid.
• 1:08:00
  Speaker 3: This is the one you didn't have yet.
• 1:08:02
  Speaker 1: No, you're not talking about seagrass, no.
• 1:08:05
  Speaker 3: I'm talking about this, okay, I thought you were mentioning seagrass.
• 1:08:10
  Speaker 4: Let's just say that we both couldn't wait to get it out of our mouth and into the trash, can it?
• 1:08:16
  Speaker 1: should have come out right back at them, but it didn't.
• 1:08:19
  Speaker 1: But still, anyways, I have a question.
• 1:08:21
  Speaker 1: Okay, you go to the Kentucky Bourbon Festival.
• 1:08:24
  Speaker 1: Why are they serving ryes?
• 1:08:25
  Speaker 1: It's not the Kentucky Rye Festival, it's the Bourbon.
• 1:08:30
  Speaker 3: Festival.
• 1:08:30
  Speaker 3: Because, they can.
• 1:08:32
  Speaker 3: Yeah, they're serving anything they can sell.
• 1:08:35
  Speaker 3: It's made in Kentucky Three years ago.
• 1:08:38
  Speaker 3: It didn't have to be Kentucky.
• 1:08:42
  Speaker 1: I mean, I'm going to tell you I'm excited for this.
• 1:08:43
  Speaker 1: I have not opened it.
• 1:08:44
  Speaker 1: I'm waiting for Walter to come on.
• 1:08:47
  Speaker 1: You haven't tried that one.
• 1:08:49
  Speaker 2: I did, I tried it with you.
• 1:08:53
  Speaker 3: Yeah, that's why I won mine's.
• 1:08:54
  Speaker 3: I won't say mine's gone, but let's put this one in my headway.
• 1:08:58
  Speaker 4: in mine I didn't get a sample of that.
• 1:09:00
  Speaker 1: Jeff, well, you weren't there.
• 1:09:02
  Speaker 4: You got to come to the events there, you're supposed to send me a sample of that so that I could have for the podcast.
• 1:09:08
  Speaker 1: I can't send a sample of this because I'm opening it on the podcast.
• 1:09:14
  Speaker 4: How sample of this?
• 1:09:14
  Speaker 4: Because I'm opening it on the podcast.
• 1:09:15
  Speaker 4: How am I going to do the podcast without a sample?
• 1:09:16
  Speaker 4: I'll send you one.
• 1:09:18
  Speaker 4: I've got a lot of questions.
• 1:09:19
  Speaker 4: I've got a lot of questions for you, does it?
• 1:09:22
  Speaker 3: look like this one.
• 1:09:25
  Speaker 1: Yeah, it does.
• 1:09:26
  Speaker 1: 2025, May Day Rye.
• 1:09:29
  Speaker 3: I've got one that's open.
• 1:09:31
  Speaker 3: I'll send you some.
• 1:09:31
  Speaker 3: So you've got Superdash.
• 1:09:34
  Speaker 1: There you go.
• 1:09:35
  Speaker 3: You're the man.
• 1:09:35
  Speaker 4: He is.
• 1:09:37
  Speaker 4: You might be my new brother.
• 1:09:40
  Speaker 4: Are you kidding me?
• 1:09:41
  Speaker 3: I might bring it up there because I need to get that way anyway.
• 1:09:45
  Speaker 1: Somebody mentioned, you guys are dressed like twins, yeah somebody mentioned this.
• 1:09:51
  Speaker 1: Yeah, this is another one that you could have gotten.
• 1:10:00
  Speaker 4: I wasn't sending this sample to you when this sample was all mine you don't send me anything that you don't have to anymore can I ask you a question, Nash?
• 1:10:14
  Speaker 1: I probably sent you three or four boxes and it's like I used to get stuff.
• 1:10:22
  Speaker 4: I knew where this was going.
• 1:10:23
  Speaker 4: I used to get stuff.
• 1:10:24
  Speaker 4: You sent me three or four boxes in the last year.
• 1:10:27
  Speaker 1: And what have I sent you?
• 1:10:28
  Speaker 1: No, not in the last year.
• 1:10:29
  Speaker 1: This year I've been sending you all the stuff lately and I used to love.
• 1:10:35
  Speaker 1: I'm trying to let you catch up.
• 1:10:37
  Speaker 1: I don't know.
• 1:10:39
  Speaker 1: The only thing I'm going to do is muster.
• 1:10:41
  Speaker 4: All I ever hear is I've got all these samples back here.
• 1:10:45
  Speaker 4: Turn around and show everybody all the samples.
• 1:10:48
  Speaker 4: I can't ever drink them all.
• 1:10:49
  Speaker 1: We never do a podcast about we've covered a lot of them, honestly oh, oh.
• 1:10:55
  Speaker 1: Now you're gonna change the story no, that was a couple years ago, but we've been, we've been.
• 1:11:00
  Speaker 1: You know, there is a couple.
• 1:11:01
  Speaker 1: I mean, what is it uh?
• 1:11:05
  Speaker 1: What was it?
• 1:11:06
  Speaker 1: Uh, it was the gym.
• 1:11:08
  Speaker 1: No, oh, I never opened it.
• 1:11:11
  Speaker 1: Well, we did that.
• 1:11:12
  Speaker 1: We did the Jim Beam, the one that Freddie and Fred did.
• 1:11:17
  Speaker 1: Which one was that?
• 1:11:19
  Speaker 4: Jim Beam Signature Series.
• 1:11:21
  Speaker 1: Yeah, but you sent that up to me and we were able to do that podcast.
• 1:11:25
  Speaker 1: We've covered a lot of the samples.
• 1:11:29
  Speaker 4: One out of 120.
• 1:11:33
  Speaker 1: You're on a roll Old Carter.
• 1:11:35
  Speaker 1: Old Carter 15, 16, 17, 18, 19, 20, 21.
• 1:11:40
  Speaker 1: We did that one.
• 1:11:46
  Speaker 4: Break out the Booker samples.
• 1:11:48
  Speaker 1: I'm going to have to talk to Sherry Once all the not only do you have your closets full still, but now you have the shelves full.
• 1:11:56
  Speaker 4: So now, sherry, Sherry on 12-hour shifts.
• 1:11:59
  Speaker 4: Please be quiet.
• 1:12:04
  Speaker 1: I'm going to have to talk to her At one point.
• 1:12:08
  Speaker 1: You've got to start sending bottles out.
• 1:12:11
  Speaker 4: Sherry's not available.
• 1:12:11
  Speaker 4: She's on sleep request right now.
• 1:12:13
  Speaker 4: Sher she's not available.
• 1:12:14
  Speaker 4: She's on sleep request right now.
• 1:12:15
  Speaker 4: Sure she's not available.
• 1:12:19
  Speaker 3: I'm going to make a suggestion, martin.
• 1:12:22
  Speaker 3: Yes, sir, why don't you start by sending a bottle down here and make sure it makes it, because I'm closer than he is.
• 1:12:29
  Speaker 3: If a bottle makes it down here, then you can send one to him.
• 1:12:33
  Speaker 4: Absolutely.
• 1:12:33
  Speaker 4: What do you need?
• 1:12:34
  Speaker 4: I'll send you anything, anything you need, brother.
• 1:12:40
  Speaker 3: I have zero in the way of need of alcohol.
• 1:12:43
  Speaker 3: I've got plenty.
• 1:12:44
  Speaker 3: What would you like?
• 1:12:46
  Speaker 3: You know who knows.
• 1:12:48
  Speaker 1: I think we all could.
• 1:12:51
  Speaker 4: I need a shipping address.
• 1:12:53
  Speaker 4: I'll get you one.
• 1:12:57
  Speaker 1: So, tomorrow Ohio's releasing high gold jet setting barrels.
• 1:13:05
  Speaker 1: It's got a picture of the tail of a jet and there was 11 different barrels and all the labels are just exclusive to Ohio Rabbit Hole.
• 1:13:17
  Speaker 4: High Gold.
• 1:13:18
  Speaker 4: You're talking about Rabbit.
• 1:13:23
  Speaker 3: Hole.
• 1:13:24
  Speaker 4: Yeah.
• 1:13:25
  Speaker 3: That would be cool.
• 1:13:26
  Speaker 3: My wife went to Embry-Riddle and worked for airlines for like 12 years, that's cool, there's 11 single barrels being released, and so I'm kind of excited.
• 1:13:39
  Speaker 4: Yeah, it's been quite a while since we've.
• 1:13:46
  Speaker 1: Also right before the podcast, I got an email from Luca Mariano and we got invited on June 13th to their opening.
• 1:13:57
  Speaker 1: But I can't get up there because I've got second week of June.
• 1:14:02
  Speaker 4: Oh my gosh, Guess what.
• 1:14:04
  Speaker 4: I'm working this weekend and I'm going to be off.
• 1:14:09
  Speaker 4: You go, be off, you go, I can't make.
• 1:14:12
  Speaker 4: I can't make it because I'll be in cherokee, because, uh, I got sherry tickets to winona judd concert at harris cherokee so you could have made it, but you decided to go to a winona judd concert they still have the same head as they had a year ago.
• 1:14:31
  Speaker 3: No, nothing's the same.
• 1:14:31
  Speaker 3: No, yeah, a year ago they named have the same hidden distiller as they had a year ago.
• 1:14:33
  Speaker 1: No, nothing's the same.
• 1:14:34
  Speaker 1: Yeah, a year ago they named the master distiller was from Jim Beam.
• 1:14:41
  Speaker 1: They let Jennifer go.
• 1:14:44
  Speaker 3: Jennifer's the one that I know.
• 1:14:46
  Speaker 1: Yeah, and she got married to a guy that used to work at Broken Barrel.
• 1:14:52
  Speaker 3: Okay.
• 1:14:54
  Speaker 1: Just recently.
• 1:14:56
  Speaker 3: I've got a bottle that we picked there.
• 1:14:57
  Speaker 3: We did a barrel pick there.
• 1:15:00
  Speaker 2: And then I've got this.
• 1:15:05
  Speaker 3: Jennifer Thief told me.
• 1:15:06
  Speaker 3: I said I like rye.
• 1:15:07
  Speaker 3: What's your favorite, your best rye here?
• 1:15:11
  Speaker 3: And she pulled this out.
• 1:15:13
  Speaker 4: Oh wow, look at that.
• 1:15:14
  Speaker 4: And she said this out oh wow, look at that.
• 1:15:15
  Speaker 3: And she said I don't have any to put it in.
• 1:15:17
  Speaker 3: I said I can fix that.
• 1:15:19
  Speaker 3: I took one of these, ran outside and dumped all the water out and said here you go.
• 1:15:23
  Speaker 3: She filled me a water bottle and then I transferred it to a glass when I got home.
• 1:15:28
  Speaker 3: I have no idea of the proof on it, nothing except that I know it's a single-gallon rye from Luca Mariano and it's wonderful.
• 1:15:37
  Speaker 4: This is the drinking rye.
• 1:15:38
  Speaker 4: How about Rosen rye from Pennsylvania?
• 1:15:41
  Speaker 4: Which one Stolen Wolf Rosen rye?
• 1:15:46
  Speaker 3: Stolen Wolf, is that like this one?
• 1:15:49
  Speaker 4: That's close, yep.
• 1:15:51
  Speaker 4: This is the actual Rosen rye from pennsylvania yeah, the one.
• 1:15:55
  Speaker 1: This is stolen wolf from pennsylvania too yeah, but the rosin rye was a specific rosin rye.
• 1:16:02
  Speaker 4: This was the first pennsylvania rye rye.
• 1:16:05
  Speaker 3: I'm gonna say I'm not sure I know what that rosin rye is yeah, the strain Rosenthal was what they re-grew from old Pennsylvania days.
• 1:16:17
  Speaker 3: This one was Eric and Alan.
• 1:16:24
  Speaker 1: Eric and Alan.
• 1:16:28
  Speaker 3: One of the distilleries I worked with is a mid-20th century.
• 1:16:35
  Speaker 4: Also our friend Patricia Larizio.
• 1:16:37
  Speaker 4: She was the one that was instrumental in bringing back the rose and rye grain to Pennsylvania and getting it all started growing again alright, guys, we got to wrap it up on the regular podcast.
• 1:16:57
  Speaker 1: Let's finish that up.
• 1:16:57
  Speaker 1: Facebook and YouTube feel free to stay.
• 1:17:00
  Speaker 1: Although YouTube has waned a little bit, it did all right, but thanks to Whiskey Doctor for doing Whiskies Without Borders.
• 1:17:11
  Speaker 1: I think the first episode's fantastic.
• 1:17:14
  Speaker 1: I love the Eiffel whiskey Dermen Rye, the sample that you got.
• 1:17:22
  Speaker 1: We were able to get it out to everyone, so next time I hope CT can participate along with Super Nash.
• 1:17:30
  Speaker 1: I would say let's do the Israeli one.
• 1:17:33
  Speaker 1: Okay, yeah, no, I would say let's do the Israeli one Okay.
• 1:17:35
  Speaker 1: Yeah, no, I've not tasted any of.
• 1:17:38
  Speaker 1: The only sample that I've tasted was the one we tasted tonight, because I tasted it as a different bourbon.
• 1:17:44
  Speaker 1: I thought it was a bourbon, and so it's kind of funny when you do something like that, right, anyways, all right, it's kind of funny when you do something like that, right, anyways, all right.
• 1:17:55
  Speaker 1: So, everybody, thank you tonight for watching uh, facebook and youtube.
• 1:18:00
  Speaker 1: Stay, stay on for a couple minutes.
• 1:18:02
  Speaker 1: I'll probably stay on for 15 minutes after this, um, and we'll invite everybody uh in the comment center if they want to come on and talk a little bit.
• 1:18:10
  Speaker 1: But uh, remember, uh, we're the scotchy bourbon boys wwwscotchybourbonboyscom for all things scotchy bourbon boys t-shirts, glens.
• 1:18:20
  Speaker 1: Make sure you check us out uh on the web.
• 1:18:23
  Speaker 1: And then also we are on facebook, youtube, instagram and x, along with apple podcastss, iheart and Spotify.
• 1:18:32
  Speaker 1: Wherever you can listen or watch it, we're probably there.
• 1:18:36
  Speaker 1: Make sure you check us out and whether you watch us or listen to us, make sure you like, listen, subscribe, comment and leave good feedback.
• 1:18:47
  Speaker 1: We appreciate everything you do there.
• 1:18:48
  Speaker 1: Remember good bourbon equals good times and good friends and family.
• 1:18:54
  Speaker 1: Make sure that you don't drink and drive.
• 1:18:57
  Speaker 1: Drink responsibly and live your life uncut and unfiltered, and little Steve-O will take us out.
• 1:19:17
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:19:21
  Speaker 2: Oh, don't ask why.
• 1:19:23
  Speaker 2: Oh, don't ask why.
• 1:19:25
  Speaker 2: Show me the way to the next whiskey bar.
• 1:19:30
  Speaker 2: Oh, don't ask why.
• 1:19:33
  Speaker 2: Oh don't ask why.
• 1:19:35
  Speaker 2: Oh, don't ask why.
• 1:19:36
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:19:41
  Speaker 2: I tell you we must die.
• 1:19:43
  Speaker 2: I tell you, I tell you, I tell you we must die.
• 1:19:48
  Speaker 2: Oh, what?