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Journeying Through the Aisles of Bourbon: What is on The Shelf On November 9th 2023 · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
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• 1:03
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• 2:42
  Speaker 3: Alright, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:47
  Speaker 3: Tiny here tonight I'm on my own.
• 2:51
  Speaker 3: I'm, you know, solo.
• 2:53
  Speaker 3: Tonight CT might join in, I've got it set up.
• 2:56
  Speaker 3: If he pops in, he's doing some basketball things with his son tonight.
• 3:02
  Speaker 3: Super Nash was busy also, so tonight I'm, you know, solo and talking about what is on the shelves November 9th 2023.
• 3:13
  Speaker 3: That there was Kenny Fuller of the Luca Mariano Old Americana Band.
• 3:19
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• 3:23
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• 3:53
  Speaker 3: And just to start off right away, adam, I will get into your question about Kentucky Owl.
• 3:59
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• 4:18
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• 4:21
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• 4:23
  Speaker 3: Already I started the YouTube with no microphone, so that was wonderful.
• 4:28
  Speaker 3: But tonight's subject I want to get into right away what's on the shelf in 2029?
• 4:33
  Speaker 3: Now I basically went to the liquor, my liquor store, today and today is Thursday, so the first drop.
• 4:43
  Speaker 3: It will drop the allocated stuff on Saturday, but the stuff that's not allocated on the allocated list has all hit the shelves, so we're going to go through.
• 4:53
  Speaker 3: Right now I am drinking this Traverse City Whiskey Company barrel.
• 4:58
  Speaker 3: Proof it is from the state of Ohio.
• 5:02
  Speaker 3: The single barrel it is 58.7 ABV, six years old, and I like the Traverse, actually the actual.
• 5:15
  Speaker 3: So this says proof.
• 5:20
  Speaker 2: Yeah.
• 5:22
  Speaker 3: I went all that.
• 5:23
  Speaker 3: It tells you Rick House and everything, but this was picked by the state of Ohio.
• 5:27
  Speaker 3: It's on the shelf.
• 5:29
  Speaker 3: There are a few Ohio picks right now that are on the shelf.
• 5:35
  Speaker 3: I am going to be able to do some share screen stuff and so hopefully, when I'm sharing the screen on YouTube, you can see that on the screen.
• 5:47
  Speaker 3: But what I'm going to do right now is I'm going to share it.
• 5:50
  Speaker 3: I'm going to do the let's see.
• 5:53
  Speaker 3: Here we go Now, you guys here on the audio, I will try and describe what I'm talking about the best that I can.
• 6:01
  Speaker 3: Now this part of the screen that I'm sharing is magnified up.
• 6:08
  Speaker 3: This is behind the counter at my liquor store.
• 6:11
  Speaker 3: This is what's in the back, and I have a good amount of this, of what's back there.
• 6:17
  Speaker 3: But let's just a quick review.
• 6:19
  Speaker 3: If I scroll down right here, I can find there's the Traverse City Whiskey Company, barrel Proof, with the state of Ohio.
• 6:29
  Speaker 3: They also had another straight let's see, it's straight.
• 6:37
  Speaker 3: One is the rye and one is the bourbon.
• 6:40
  Speaker 3: And I've got, I believe, yep, I have the straight rye whiskey, one from the state of Ohio.
• 6:46
  Speaker 3: Now, I'm not a huge fan of rye in them when it comes to.
• 6:51
  Speaker 3: But there's some ryes that I like and I really like.
• 6:54
  Speaker 3: This rye Seems like I like some of the rise that come from the non Kentucky rise, but I like some.
• 7:02
  Speaker 3: But this one's on there.
• 7:04
  Speaker 3: Now there's another one there, a chicken cock double oak, which I do have.
• 7:09
  Speaker 3: I have that.
• 7:10
  Speaker 3: Greg Schneider is a big fan of the Scotchie bourbon boys and my friend and so you could see sitting there for 99, 99 chicken cock double oak.
• 7:22
  Speaker 3: So it's right there on the shelf, folks.
• 7:24
  Speaker 3: And we're looking at all this stuff Now, the, the barrel craft, bourbons and different expressions, the seagrass and everything across the country.
• 7:36
  Speaker 3: It is not easy to get, it is a well sought out thing, but here in Ohio those barrel crafts sit there year long.
• 7:45
  Speaker 3: In Wisconsin that's not the case.
• 7:47
  Speaker 3: I went to Wisconsin and they they sell like hotcakes there, but for some reason Ohio hasn't had enough information on the barrel craft.
• 7:55
  Speaker 3: Now there's also that George, dickle, Leopold Brothers combination three pot, three chamber pot still whiskey that they put together on a collaboration between Dickle and Leopold Brothers and honestly it's a very good bottle.
• 8:16
  Speaker 3: I have it.
• 8:17
  Speaker 3: It's worth the money.
• 8:19
  Speaker 3: So we're looking at a bunch of bottles here Now.
• 8:22
  Speaker 3: The Pursuit United, which is Kenny Coleman and Ryan Cecil's brand, is a good, is a good bottle, but and they do a lot to move Pursuit United but here in Ohio they've been here and a lot of people know who Kenny is, but it doesn't seem to move in my store.
• 8:46
  Speaker 3: Now I'm not sure how it works elsewhere.
• 8:49
  Speaker 3: Now there's the old elk down there to.
• 8:51
  Speaker 3: Old elk is a good brand, but that is plentiful.
• 8:54
  Speaker 3: Those are Ohio picks, also very good ones.
• 8:59
  Speaker 3: And then they've got the, the weeded one, I mean the.
• 9:03
  Speaker 3: If you like old elk, it's on the shelf here you can get it.
• 9:08
  Speaker 3: Now the Kentucky owls, and I believe what's his?
• 9:12
  Speaker 3: Let's see Adam Roberts.
• 9:14
  Speaker 3: Okay, so why is Kentucky Owl so expensive?
• 9:18
  Speaker 3: One Dixon deadman and Market Sherry Carter combined efforts to do and Market Sherry Carter are old Carter and old Carter is their brand but they combined with Dixon deadman to come up with Kentucky Owl.
• 9:39
  Speaker 3: Now Kentucky Owl is trying to build and has been.
• 9:42
  Speaker 3: It's owned by Stoly.
• 9:43
  Speaker 3: I've been to some of their openings and they buy mature age bourbon and they and Dixon deadman blends it and he does some very, very good blends and this is one of the reasons why Kentucky Owl old Carter, you're paying for matured aged whiskey that they purchase and then with their palates, blended.
• 10:12
  Speaker 3: When Dixon deadman was there doing the different batches, I think he did up to batch.
• 10:17
  Speaker 3: I want to say he was at batch 11.
• 10:23
  Speaker 3: I think 12 came out and that was not Dixon deadman.
• 10:27
  Speaker 3: But they have their other distiller I know his name offhand but it just doesn't and he does the blending and he will be the master distiller, I believe, as we go forward.
• 10:43
  Speaker 3: Kentucky Owl is, you know, I admit it, it costs out of your pocket now that confiscated, which is one of their cheaper ones 129.99 is a good one.
• 10:53
  Speaker 3: I've had the Takomi and then I also have them the.
• 10:59
  Speaker 3: I think it's right there you can use.
• 11:01
  Speaker 3: Let's see y'all.
• 11:03
  Speaker 3: I'll flip back off this screen.
• 11:06
  Speaker 3: Let's get off the share screen.
• 11:08
  Speaker 3: I'm back up here to full screen.
• 11:12
  Speaker 3: Let's go yeah and you can see.
• 11:14
  Speaker 3: Right here.
• 11:15
  Speaker 3: I have the maester now.
• 11:17
  Speaker 3: The maester I was able to pick up at Kentucky Bourbon Festival.
• 11:20
  Speaker 3: I picked that up because I had Tom Jones, their worldwide representative, on the podcast and when I had him on the podcast he went over it with me.
• 11:34
  Speaker 3: I got to taste it, I enjoyed it and I got it at Kentucky Bourbon Festival.
• 11:40
  Speaker 3: So but it's on the shelf up here.
• 11:42
  Speaker 3: I mean, that's one of the cool things.
• 11:44
  Speaker 3: And I'm just, you know, when someone tells me, hey, tiny, I just can't believe, I can't get anything.
• 11:56
  Speaker 3: I, I'm not able to get anything.
• 11:58
  Speaker 3: I don't want to wait in line.
• 11:59
  Speaker 3: I'm so upset at the state of Ohio that I have to wait in line to get it.
• 12:05
  Speaker 3: I used to be able to walk in and get it.
• 12:07
  Speaker 3: Well, guess what folks you still can walk in and get it.
• 12:10
  Speaker 3: There are a lot and lot of Bourbons that are just what would you say.
• 12:16
  Speaker 3: They're spectacular.
• 12:17
  Speaker 3: Now the 2x0, so maybe I'd like the owl.
• 12:21
  Speaker 3: I think honestly, with the owl, you the uniqueness of what they've been putting out, these collaborations with the maester and then the Takomi.
• 12:34
  Speaker 3: You need to taste them.
• 12:36
  Speaker 3: So somehow you got to get to a festival because, like you could taste it all at Kentucky Bourbon Festival.
• 12:43
  Speaker 3: The Takomi is a very unique.
• 12:46
  Speaker 3: It's one of the few Bourbons that I've tasted that has like a hot sauce, a Tabasco hot sauce kind of flavor.
• 12:57
  Speaker 3: That flavor it's not as hot, but when it hits your lips and what it does, it just it's almost like this it's not a salsa, it's a water, your hot, hot sauce and it's.
• 13:08
  Speaker 3: I like it, but some people absolutely hate that kind of thing.
• 13:12
  Speaker 3: So, but so the general stuff.
• 13:18
  Speaker 3: So when I go into the store and we're gonna, we're gonna do this again, you're gonna get to see quickly.
• 13:24
  Speaker 3: I'll move this time on the shared screen.
• 13:27
  Speaker 3: I will move a little bit quicker because right now I got the shared screen up there.
• 13:33
  Speaker 3: All right, we're gonna back off.
• 13:34
  Speaker 3: So this is what was behind the counter.
• 13:37
  Speaker 3: Now I've got up went the wrong way.
• 13:41
  Speaker 3: Let's see, here we go some more behind the counter.
• 13:45
  Speaker 3: I took the pictures now.
• 13:47
  Speaker 3: This was my bourbon wall when I first started out.
• 13:51
  Speaker 3: This was not.
• 13:53
  Speaker 3: There was a lot of rise.
• 13:54
  Speaker 3: This bourbon, there just wasn't the same selection.
• 14:00
  Speaker 3: It's a selection from top to bottom, and then it's also in the aisles, it's in the front end cap, it's in the shelves, and then there wasn't that.
• 14:11
  Speaker 3: There was just like three or four different bourbons behind the counter, like what you saw on the other one, you know.
• 14:17
  Speaker 3: And so here we go.
• 14:20
  Speaker 3: When you start off, if you go from the top right, which I'll zoom in, and then we'll kind of go up to the right back, awful, okay, let's go top right here, the top shelf right, you got your rabbit holes.
• 14:32
  Speaker 3: So Cave Hill.
• 14:34
  Speaker 3: I mean any that is 65.99 right there, cave Hill.
• 14:38
  Speaker 3: I recommend anybody walking in there's.
• 14:42
  Speaker 3: That's a win-win bourbon, the fact that it's there all the time.
• 14:45
  Speaker 3: The boxer grail and the high gold are good, but that Cave Hill is fantastic.
• 14:50
  Speaker 3: There are single barrels that sell for 159 and I'm just like off board of that.
• 14:56
  Speaker 3: I'm like I'll, I'll drink the Cave Hill.
• 14:59
  Speaker 3: You've got the whole old Forester line 1870, 18, or yeah, 1870, 1807, 1910 and the 1920.
• 15:08
  Speaker 3: There's one left and the old Forester statesman.
• 15:11
  Speaker 3: All good pours, if you like that brown informant.
• 15:14
  Speaker 3: It's there there on a consistent basis.
• 15:17
  Speaker 3: Then you've got your Calumet's, the do.
• 15:21
  Speaker 3: You had the 10, the 15 and that's, I believe, the 17 back there, but you got an eight year and then Rick, so they've got Calumet completely covered.
• 15:30
  Speaker 3: Well, whistle pig, I mean that's the six.
• 15:34
  Speaker 3: You had the specialties in the back there high west, new riff, blade and bow.
• 15:40
  Speaker 3: So there you go, another one that I highly suggest, that blade and bow with the key it's.
• 15:45
  Speaker 3: It's a better bourbon, in my opinion, than Blanton's.
• 15:49
  Speaker 3: And it's got the key function where if you collect all the keys, they'll engrave a gold cup and put it in there, their experience, and you can go and get it when you, when you tour, you can leave it or take it with you.
• 16:05
  Speaker 3: It's the coolest, coolest thing.
• 16:09
  Speaker 3: But then you've got the Duke and you got the widow Jane.
• 16:12
  Speaker 3: All day long widow Jane used to be allocated.
• 16:15
  Speaker 3: It's not, no longer, it is on the shelf.
• 16:18
  Speaker 3: You got the brothers bond.
• 16:19
  Speaker 3: If you want something like Hollywood, there you go.
• 16:22
  Speaker 3: There's a.
• 16:22
  Speaker 3: You got blackened.
• 16:24
  Speaker 3: You've got the.
• 16:25
  Speaker 3: Now this one right here, the two chicken cocks.
• 16:27
  Speaker 3: I mean we are talking let's see, I'm gonna pull this out we are talking chicken cock brand.
• 16:36
  Speaker 3: Right there, that is a.
• 16:39
  Speaker 3: I believe.
• 16:41
  Speaker 3: I'm looking at the 57 and they're 5799.
• 16:49
  Speaker 3: You can't go wrong.
• 16:50
  Speaker 3: What's in that bottle of bourbon right now?
• 16:53
  Speaker 3: And chicken cock blows away a good amount.
• 16:56
  Speaker 3: There's green river.
• 16:57
  Speaker 3: We've had Aaron here, I, aaron Harris.
• 17:00
  Speaker 3: It's got both the weeded and the regular sitting right there on the shelf.
• 17:04
  Speaker 3: All good bourbons.
• 17:05
  Speaker 3: In the end that is a 3499 bottle, so you can't complain about too expensive.
• 17:12
  Speaker 3: On that one Frey Ranch, you know you're getting into some of the stuff that nobody really what would you say.
• 17:20
  Speaker 3: They're just not you know.
• 17:21
  Speaker 3: And then you come down.
• 17:22
  Speaker 3: You got Elijah Craig, you've got the rye, you've got the small batches and you got the larceny, both the big and the little bottle.
• 17:32
  Speaker 3: You've got the Bernheim original seven weeded bourbon.
• 17:36
  Speaker 3: Now, there you go, there's a Traverse City whiskey company and they've got their cherry, which is fantastic.
• 17:44
  Speaker 3: So these are the kind of things that are on the shelf and let's see, I wanted to go.
• 17:50
  Speaker 3: I think I gotta go.
• 17:51
  Speaker 3: Which way?
• 17:51
  Speaker 3: This way?
• 17:52
  Speaker 3: Yeah, so, and as you keep going down Yellowstone, I mean, you've got the different basil Haydn's, you've got local water watershed and Cincinnati, you've got the all the Woodford reserves as far as the double Oaks.
• 18:12
  Speaker 3: And then what are those?
• 18:14
  Speaker 3: I didn't even I didn't that one.
• 18:15
  Speaker 3: I got to see this.
• 18:17
  Speaker 3: Okay, hold on, let's see, I'm gonna zoom in on that Woodford.
• 19:08
  Speaker 3: I didn't see those.
• 19:09
  Speaker 3: Let's see what.
• 19:10
  Speaker 3: Yeah, you've got their special, their specialties, the oat, the wheat and I don't know what the red one is.
• 19:21
  Speaker 3: But and then you've got the regular Woodford reserve, the 1776 I mean we are talking about.
• 19:28
  Speaker 3: When you walk into these places, I'm like what, what, why are people complaining that there's no, you know good bourbon on the shelf?
• 19:44
  Speaker 3: Because there's fantastic bourbon on the shelf.
• 19:47
  Speaker 3: And that's one of the really cool things about this is, you know, I'm drinking this Ohio pick, so there's state picks, single barrels, sitting on the shelf waiting for you to pick them up.
• 20:01
  Speaker 3: Last week they had the full benchmark.
• 20:09
  Speaker 3: They had the full benchmark, buffalo trace release and I want to get over here.
• 20:22
  Speaker 3: Let's see.
• 20:24
  Speaker 3: Yeah, let's get in my shelf right here, all right, so you can see.
• 20:31
  Speaker 3: It's still sitting there, full proof and bonded are sitting in the shelf.
• 20:39
  Speaker 3: And if you look, this is not an expensive, this is a delicious.
• 20:43
  Speaker 3: Benchmark is a delicious.
• 20:46
  Speaker 3: It's younger than it's, it's younger than the Colonel Taylor and the Blanton's.
• 20:57
  Speaker 3: But the bonded full proof you can get the single barrel.
• 21:01
  Speaker 3: But these are the bonded is 1999 and the full proof we're talking about full proof benchmark is 2299.
• 21:11
  Speaker 3: It's reasonably priced, really good, and it's still right there in the on the shelf.
• 21:18
  Speaker 3: So we are finally starting to see I mean this is right.
• 21:23
  Speaker 3: I mean when you look at this, I've got this other.
• 21:26
  Speaker 3: We're finally starting to see the aspect of the whole.
• 21:35
  Speaker 3: I keep.
• 21:35
  Speaker 3: I keep doing this thing where I shouldn't.
• 21:38
  Speaker 3: We're right here, right next to that shelf you got, I mean right in front of the counter, right here.
• 21:44
  Speaker 3: I've got my side, my the allocated shelf where there's a state new riff pick still left.
• 21:55
  Speaker 3: There's the all the benchmarks.
• 21:57
  Speaker 3: Then I've got all that we talked about on the first, behind the, behind the counter.
• 22:02
  Speaker 3: But then there's this shelf right here in front.
• 22:05
  Speaker 3: It's got Texas, it's got TX, a special whistle pig.
• 22:11
  Speaker 3: Let's see which whistle pig that is, I can't see it, but it's there.
• 22:24
  Speaker 3: Then there's another black and there's the Remus, the Remus one.
• 22:29
  Speaker 3: I believe I didn't even see that.
• 22:32
  Speaker 3: I think I need to go get that that one is.
• 22:37
  Speaker 3: It's the Rai, remus Rai.
• 22:42
  Speaker 3: And then you got the Clearmont Steep, which is American single malt, the first ever from the Jim Beam James B Beam Distillery.
• 22:51
  Speaker 3: The Jim Beam never did a single malt until this.
• 22:54
  Speaker 3: And then you got your Town Branch, not that doesn't excite me, but you got Whiskey War Midnight Cast, coming from High Bank Distillery, which is local.
• 23:05
  Speaker 3: You've got your Peerless I mean sitting there, and then 49.99, heaven Hill Bottled in Bond.
• 23:11
  Speaker 3: For the longest time we have not seen Heaven Hill Bottled in Bond.
• 23:16
  Speaker 3: It's just not something.
• 23:17
  Speaker 3: And now it sits out on the shelf.
• 23:20
  Speaker 3: You've got all right.
• 23:23
  Speaker 3: Now let's go to the.
• 23:24
  Speaker 3: I'm going to just go back down this time.
• 23:27
  Speaker 3: Let's go to the next in Makersmark 101.
• 23:31
  Speaker 3: But then there's this other right over here, and in this case is the Old Pepper State.
• 23:38
  Speaker 3: Pick the Makersmark 46.
• 23:41
  Speaker 3: It's got the Western Reserve.
• 23:43
  Speaker 3: It's got, I mean, the Berman Tuck.
• 23:47
  Speaker 3: It's just.
• 23:48
  Speaker 3: Oh what, what?
• 23:50
  Speaker 3: Wait a second.
• 23:50
  Speaker 3: I got to look at that.
• 23:52
  Speaker 3: Did I take a picture of that case?
• 23:56
  Speaker 3: I think I did.
• 23:57
  Speaker 3: Let me look at that case.
• 23:58
  Speaker 3: I want to see what that is talking about, right there with that Makers46.
• 24:03
  Speaker 3: Let's see Cast Strength Makers46, 64.99.
• 24:09
  Speaker 3: The Old Pepper was 54.99.
• 24:15
  Speaker 3: And I actually have that and I'm going to take a sip of that as we go forward.
• 24:20
  Speaker 3: But I was able to pick that up, but that's on the shelf.
• 24:24
  Speaker 3: This is the stuff that's on the shelf, folks.
• 24:27
  Speaker 3: They've got the gift stuff.
• 24:29
  Speaker 3: You know what I mean.
• 24:30
  Speaker 3: And then they've got Basil Hayden, all the different types of Basil Hayden.
• 24:36
  Speaker 3: This here, basil Hayden, the 74.99 Basil Hayden.
• 24:40
  Speaker 3: That Basil Hayden is worth so much.
• 24:46
  Speaker 3: In my opinion, it is worth it.
• 24:50
  Speaker 3: It is the 10-year Rumbarrow Finish Basil Hayden.
• 24:54
  Speaker 3: That's the besides, which is.
• 24:58
  Speaker 3: It used to be the Caribbean Rum Cask, the Caribbean Rum Cask Rye that they put out in 2019 and another time.
• 25:13
  Speaker 3: This one, this 10-year Rum Cask Finish, is fantastic, folks.
• 25:19
  Speaker 3: It's one of my favorite Basil Haydens.
• 25:22
  Speaker 3: There's a Malted Rye.
• 25:24
  Speaker 3: I mean there's like 10 different Basil Haydens right now the Malted Rye, the 10-year, then there's the Dark Rye.
• 25:34
  Speaker 3: I mean it's just crazy what has been going on as far as what's on the shelf.
• 25:40
  Speaker 3: It used to be the smoked and the other ones weren't there, but they're there now and so an exciting kind of thing.
• 25:51
  Speaker 3: There's the Chicken Cock and we're just going to keep moving down.
• 25:54
  Speaker 3: There's Boone's County, the Lyser Craig we went over that Rittenhouse Rye.
• 25:59
  Speaker 3: But then you've got right here.
• 26:01
  Speaker 3: You've got the standard that's always been there the Evan Williams, the Bottle and Bond, which is fantastic.
• 26:07
  Speaker 3: Jim Beams Devil Club, jim Beams Black.
• 26:09
  Speaker 3: Those are Staples, evan Williams Black Label, all Staples that have been on the shelf and they consistently stay on the shelf.
• 26:19
  Speaker 3: But here you've got your Jack Daniels Single Barrels, special Barrels, and then you've got the Bonded, the Triple Mesh.
• 26:30
  Speaker 3: But you've got that new one, that Bonded Rye, jack Daniels Bonded Rye.
• 26:36
  Speaker 3: That's sitting right there on the shelf.
• 26:38
  Speaker 3: Guys, everybody was talking about that going out and there it is.
• 26:42
  Speaker 3: You know, there it is to grab.
• 26:44
  Speaker 3: So we're not even getting yet to the part, what I wanted to talk about.
• 26:48
  Speaker 3: But there's your Jack Daniels Single Barrel Barrel Proof, single Barrel Select and Single Barrel Proof Rye, I mean, and Jack Daniels?
• 26:57
  Speaker 3: Now let me see about that.
• 26:59
  Speaker 3: That didn't make sense.
• 27:00
  Speaker 3: That Jack Daniels was 49,.
• 27:03
  Speaker 3: Oh, the Large Bottle, the 1.75.
• 27:06
  Speaker 3: Is that the 1.75?
• 27:07
  Speaker 3: Let's see, I'm just trying to look to see.
• 27:12
  Speaker 3: Anyways, and then, but this is the cool one, smoke Wagon.
• 27:17
  Speaker 3: You got Smoke Wagon Small Batch, smoke Wagon Uncut the Younger.
• 27:23
  Speaker 3: Now that is $42.99.
• 27:25
  Speaker 3: The Smoke Wagon Small Batch, the Smoke Wagon, you know the actual Halloween.
• 27:30
  Speaker 3: And then the Smoke Wagon Uncut, unfiltered, which is $69.99.
• 27:35
  Speaker 3: But when we talked to Aaron about this he was like the Younger, the Uncut, the Young was the one that he liked the best and that was the one that was by far.
• 27:51
  Speaker 3: He had said so that $42.99.
• 27:54
  Speaker 3: One is just sitting there again, right out on the thing.
• 27:57
  Speaker 3: You've got Small Roses, single Barrel, small Batch, small Batch Select.
• 28:01
  Speaker 3: I mean, you know, right there, you've got the IW Harper Cabaret Cask.
• 28:06
  Speaker 3: You don't have the 15 year, but that you know, I've got enough of that and I was supposed to do.
• 28:12
  Speaker 3: And then full out horse soldier, all of horse soldier.
• 28:16
  Speaker 3: And then now this is right here.
• 28:20
  Speaker 3: This is the part where the rest of the country is going absolutely apeshit for this.
• 28:28
  Speaker 3: You are talking about the Penelope.
• 28:30
  Speaker 3: Michael and Danny have done a fantastic job with this brand and now that MGP has bought the brand but kept them in place, I talked to them.
• 28:44
  Speaker 3: I talked to Danny a little bit at the Kentucky Bourbon Festival about how awesome it is now and what level that they're playing on with the backing that they have and this brand has it's on the shelf.
• 28:59
  Speaker 3: Folks toasted it's new, the toasted let's just go on these labels.
• 29:06
  Speaker 3: It looked like I took a pretty good picture here.
• 29:09
  Speaker 3: There's the Architect, we've got the Architect.
• 29:12
  Speaker 3: We've got the Toasted Barrel 64.99, the Architects 59.99.
• 29:20
  Speaker 3: You've got Penelope Four Green 34.99.
• 29:27
  Speaker 3: You've got Barrel Strength 59.99.
• 29:29
  Speaker 3: So they're all sitting on the shelf and people just have to know.
• 29:33
  Speaker 3: It's like when you're complaining about what's not there.
• 29:37
  Speaker 3: These are fantastic bourbons, all of them.
• 29:42
  Speaker 3: And then you get into the Buzzard Jruist.
• 29:43
  Speaker 3: We're going to have a podcast coming up with Buzzard Jruist.
• 29:47
  Speaker 3: We're working on it right now doing it.
• 29:49
  Speaker 3: But we got the Cigarye, the Char-Rye, the Straight Bourbon Whiskey at Barrel Strength.
• 29:56
  Speaker 3: We've got the Rye Whiskey and then the Barrel Strength Straight Rye, barrel Strength.
• 30:07
  Speaker 3: I had that.
• 30:07
  Speaker 3: I was impressed.
• 30:08
  Speaker 3: I'm not a fan.
• 30:09
  Speaker 3: Like I said, I'm not a fan, but these Ryes are damn good when it comes to the Buzzard Jruist.
• 30:16
  Speaker 3: So look forward to that podcast.
• 30:20
  Speaker 3: But that's right on the shelf and all I can tell you is we shouldn't be doing any complaining, because what's on the shelf if you don't get what you want?
• 30:34
  Speaker 3: And I'm just showing you this right here this little, it's got all the Jim Beam products, the few we don't get, a real good selection.
• 30:45
  Speaker 3: Same thing there's a Russell Single Barrel over there.
• 30:48
  Speaker 3: A lot of times there's the Russell's tenure.
• 30:50
  Speaker 3: We love the Russell's 13 year, but that's allocated.
• 30:53
  Speaker 3: But look at those knob creeks.
• 30:54
  Speaker 3: You got the Maple, the Rye, the Nine Year, at 100.
• 30:59
  Speaker 3: And you've got the, I believe, the 120.
• 31:06
  Speaker 3: We'll just go and look at what we got.
• 31:08
  Speaker 3: We got the Nine Year, 100, 100.
• 31:13
  Speaker 3: I believe that one those are the one.
• 31:18
  Speaker 3: The Single Barrel's not there, right.
• 31:21
  Speaker 3: 100, 100, 100.
• 31:24
  Speaker 3: All the 100 proofs.
• 31:26
  Speaker 3: The 120s aren't there at the moment but sometimes they are.
• 31:29
  Speaker 3: You got Heaven's Door.
• 31:31
  Speaker 3: So we've got a multiple amount of Heaven's Door, one behind the counter, one in front of the counter and one right on the shelf.
• 31:40
  Speaker 3: No-transcript, let's see what's next.
• 31:41
  Speaker 3: I want to go this way, right?
• 31:44
  Speaker 3: You did the buzzer droost.
• 31:46
  Speaker 3: Yeah, smokey, nope, I think I'm going the wrong way.
• 31:51
  Speaker 3: We're just reviewing here.
• 31:52
  Speaker 3: All right, yeah, that gives you that all right.
• 31:57
  Speaker 3: And then I think up front, you know we do the wild turkey 101, 1792, small batch.
• 32:05
  Speaker 3: It wasn't all.
• 32:06
  Speaker 3: It's been off the shelf for a while.
• 32:07
  Speaker 3: I mean all the makers, the one makers yeah, what is that one?
• 32:14
  Speaker 3: You got the 10-year whiskey from.
• 32:19
  Speaker 3: I might that one with a bullet, my favorite Bullet.
• 32:24
  Speaker 3: I'm not a big fan of bullet rye, but I got the 10 year here.
• 32:27
  Speaker 3: And then there's the knob Creek old fashion mix.
• 32:31
  Speaker 3: That's what.
• 32:31
  Speaker 3: That is Okay, so it wasn't anything special.
• 32:34
  Speaker 3: I I Find it funny that the knob Creek old fashion mix, this set next to the makers mark.
• 32:42
  Speaker 3: I mean that makes no sense.
• 32:44
  Speaker 3: We're gonna trail both mixtures, actually mixtures.
• 32:49
  Speaker 3: Let's see if I could tell the price on this mixtures.
• 32:53
  Speaker 3: I am gonna try.
• 32:55
  Speaker 3: I Believe.
• 32:58
  Speaker 3: Yeah, 44, 99 mixtures was a 15, a 49, 99.
• 33:02
  Speaker 3: The price on mixtures dropped On their bourbon in their straight rod.
• 33:06
  Speaker 3: Impressive, when everybody else was going up.
• 33:09
  Speaker 3: You got all the wilderness trails there.
• 33:11
  Speaker 3: I mean I don't know what people, why people are complaining and I'm gonna.
• 33:16
  Speaker 3: Let's just go to this back up to full screen.
• 33:20
  Speaker 3: No, we don't got CT on yet.
• 33:23
  Speaker 3: But whatever they're complaining about, you know I, if anybody has any wilderness trail is fire.
• 33:32
  Speaker 3: I mean certain things, it's when you're at your different palates.
• 33:39
  Speaker 3: I Find that there's a lot of different wilderness trails I like, especially as it kept getting higher In years.
• 33:48
  Speaker 3: I mean right now there, I believe they're at there in, they've got an eight year.
• 33:53
  Speaker 3: That's just been released and, and let's see, everything seems to be going good on that.
• 34:07
  Speaker 3: It's just that there's so much out there.
• 34:15
  Speaker 3: Initially those Penelope's, those buzzard roosts, those were allocated.
• 34:21
  Speaker 3: They were in that bottom corner shelf.
• 34:25
  Speaker 3: They didn't and they sold.
• 34:26
  Speaker 3: I mean they sold fast.
• 34:28
  Speaker 3: What's been happening is there's so much more.
• 34:32
  Speaker 3: There's more of the allocated.
• 34:34
  Speaker 3: I mean we used to wait in line for one case of Weller red and two cases of Weller green and you could buy one.
• 34:43
  Speaker 3: Now there's three cases of Weller red I believe this week on Saturday and and if you like bourbon, there is Elijah Craig 18.
• 34:56
  Speaker 3: That is there, there is the Weller red and there is a Crap ton of bakers and then also there is Knob Creek 12 year.
• 35:06
  Speaker 3: I Haven't tried this year's Knob Creek 12 year.
• 35:10
  Speaker 3: I'm gonna see how much it is and I might pick the Knob Creek 12 year out of those and then Get a Weller red.
• 35:17
  Speaker 3: But I have the Elijah Craig 18 and I have a bakers.
• 35:25
  Speaker 3: I have two Baker 13s and the Baker 13s were fantastic.
• 35:29
  Speaker 3: So there's a lot of really, really good stuff.
• 35:31
  Speaker 3: I'm gonna have to salute Greg Schneider.
• 35:38
  Speaker 3: I'm gonna have some chicken cock.
• 35:40
  Speaker 3: This particular Chicken cock bourbon was given to me by him and signed.
• 35:48
  Speaker 3: You could see his signature right there.
• 35:51
  Speaker 3: It's really kind of cool.
• 35:52
  Speaker 3: I'll show that to everybody on both Facebook and YouTube, and you guys Listening on the podcast could take it for granted and put that in the bottle.
• 36:02
  Speaker 3: Now, this particular chicken cock, I have to go out and buy a new bottle.
• 36:07
  Speaker 3: The bottle that's on the shelf is it's Greg Schneider's distillate.
• 36:14
  Speaker 3: It's what he put in the barrel, what he made at Bard's Tom bourbon company.
• 36:19
  Speaker 3: It has come now.
• 36:21
  Speaker 3: It's not the barrels that he Hand selected, it was just barrels that he bought and put his distillate For chicken cock with the mash and the cook and everything.
• 36:32
  Speaker 3: That was the first time.
• 36:33
  Speaker 3: So that's on.
• 36:34
  Speaker 3: That's on the shelf right now.
• 36:36
  Speaker 3: What I'm drinking here is not this is what he put out.
• 36:43
  Speaker 3: That was tasted and put out and it's good.
• 36:49
  Speaker 3: But I've had.
• 36:50
  Speaker 3: When he came up here right, I believe, in August, and I yes, the end of July, beginning of August.
• 37:02
  Speaker 3: He came up right before I went to my son's wedding, which I believe is August 4th.
• 37:08
  Speaker 3: He, I got to taste it and it was fantastic.
• 37:12
  Speaker 3: It tastes nothing, honestly, what I remember of that tasting and it was so sweet.
• 37:17
  Speaker 3: This is a different tasting Bourbon and I'm, I'm, I just I'm gonna go out and buy the bourbon that's on the shelf.
• 37:24
  Speaker 3: I Think I'm gonna do that.
• 37:27
  Speaker 3: I'm gonna go out there, buy that chicken cock because it's different, but I can.
• 37:31
  Speaker 3: Ross, cornella sin, the Master distiller of 1790 Barton 1792, has joined us.
• 37:40
  Speaker 3: Hey, ross, we were talking about Quick.
• 37:44
  Speaker 3: Give you a screen shot.
• 37:46
  Speaker 3: Let's go to the screenshot, pick that out and We'll head over here.
• 37:52
  Speaker 3: But we were talking about how this right here, the Thomas S Moore finishing series is on the shelf.
• 38:03
  Speaker 3: So anybody who wants to pick that up now?
• 38:08
  Speaker 3: Well, we are in, we are.
• 38:13
  Speaker 3: I.
• 38:13
  Speaker 3: I'm just drawing a blank on the brand, but there's a new brand that is hitting Ohio and it's combination of Buffalo Trace supposedly.
• 38:28
  Speaker 3: I Want to say it's just.
• 38:33
  Speaker 3: I hate it when I have, you know, the the block to not let me know.
• 38:41
  Speaker 3: Maybe Ross can tell me the brand that's just being released, it's combination, it's a Sazerac product and it's in the the $45 range and it's being released.
• 38:55
  Speaker 3: Special, not needs not doing.
• 38:58
  Speaker 3: He just said hi, howdy, um, anyways, that's being released.
• 39:03
  Speaker 3: Okay, I know where to go to get it.
• 39:06
  Speaker 3: I'm just gonna quick go get it.
• 39:08
  Speaker 3: Let's go to Facebook.
• 39:12
  Speaker 3: Gotta go to messenger, because he told me what it is messenger Logging in.
• 39:23
  Speaker 3: I hope this doesn't crash.
• 39:26
  Speaker 3: Here we go, messenger.
• 39:31
  Speaker 3: We're gonna go to Rick.
• 39:33
  Speaker 3: There we go.
• 39:37
  Speaker 3: I'm gonna name it Isaac bowman, port finish.
• 39:42
  Speaker 3: I, that's the one that's being released on Tomorrow or no Saturday at our giant eagle.
• 39:53
  Speaker 3: I'm gonna be going for the Isaac bowman.
• 39:55
  Speaker 3: It is, like I said, a Sazerac product.
• 39:59
  Speaker 3: People were confused what it was.
• 40:02
  Speaker 3: That's pretty, you know.
• 40:04
  Speaker 3: I'm gonna say that I'm back over here, russ is okay, oh, he says it's good.
• 40:15
  Speaker 3: Do you do, Ross?
• 40:16
  Speaker 3: Do you have the background on that?
• 40:19
  Speaker 3: That would be nice because I I don't know much about it.
• 40:24
  Speaker 3: And Does it come, does it age down by you guys?
• 40:34
  Speaker 3: I'm just not sure what.
• 40:36
  Speaker 3: I know that I've read that it was distilled at Buffalo Trace and then sent off and it's a Sazerac product.
• 40:44
  Speaker 3: So, and you do work for Sazerac, I know that If you have anything on that, let me know.
• 40:53
  Speaker 3: If you don't, that's no big deal.
• 40:55
  Speaker 3: So, anyways, I've had, I'm having, like I said, what's on the shelf for chicken cock with.
• 41:03
  Speaker 3: That is better than what was on the shelf before, because now they're into their own stuff and that is one.
• 41:11
  Speaker 3: It's aged in Virginia, that's what he said.
• 41:14
  Speaker 3: So they distill it at Buffalo Trace and age it in Virginia.
• 41:18
  Speaker 3: Why Virginia would be the question.
• 41:21
  Speaker 3: Now you're getting into details that I don't know nothing about.
• 41:33
  Speaker 2: All right.
• 41:38
  Speaker 3: Okay, so James Jacobs Distilled at Buffalo Trace age in Virginia.
• 41:46
  Speaker 3: A Smith Bowman distillery is Smith Bowman owned by Sazerac.
• 41:51
  Speaker 3: That would be the last question.
• 41:54
  Speaker 3: Thank you for coming on, ross, and being the community expert which I know you are because you know I was working on the Kentucky Bourbon Festival video that I'm putting out and you actually smaller distillery owned by us.
• 42:19
  Speaker 3: Okay, so you own the distillery, so now you're distilling and then going to age, but in the meantime Buffalo Trace got them up and running, which is kind of cool.
• 42:32
  Speaker 3: But I was watching the interview you did on stage, ross, with Freddie and Brent Elliott and it's quite impressive To me.
• 42:44
  Speaker 3: You were up there and you had almost like you have Brent, who is similar in what, how you started in your degrees of understanding whiskey at a chemical level and then getting into different.
• 43:08
  Speaker 3: You wanted to make cereal.
• 43:09
  Speaker 3: I don't remember what Brent said, but you both ended up in the distilling.
• 43:16
  Speaker 3: So there was a similar aspect to how you, yours and his interview went and watching you while Brent was talking.
• 43:25
  Speaker 3: You were definitely enjoying being up there and listening to what Brent had to say.
• 43:31
  Speaker 3: But then when Freddie chimed in and he was used to being the young guy on the panel and they referred to him as old and he kind of freaked out, was kind of like the moment and just the way.
• 43:48
  Speaker 3: The whole dynamic of that video, of that interview with Steve Coombs at the Kentucky Bourbon Festival, I thoroughly enjoyed.
• 43:57
  Speaker 3: I watched it the first time but watching it again to put it back into the Kentucky Bourbon Festival promotional video for the Scotchy Bourbon Boys that I'm doing was really kind of cool.
• 44:12
  Speaker 3: I disagree because that is one of the I disagree.
• 44:16
  Speaker 3: You did deserve to be up there because I could see the respect that you gave them, but also I could see the similarities to Brent and yourself and then also Freddie sympathizing with you being the young person and then freaking out that he no longer was a young person and almost like throwing a party.
• 44:40
  Speaker 3: That's what that was.
• 44:43
  Speaker 3: But at the same time you definitely held your own up there and I do love.
• 44:49
  Speaker 3: I think you're going to go a long way.
• 44:52
  Speaker 3: Your story, which is true and honest, but you wanting to get into cereal, was completely and totally fantastic Ross.
• 45:05
  Speaker 3: And then when you found out that you could get into distillation and everything and doing what you do now, I will tell you you need to go to CT Chris Thompson's page and watch some of his reels that he has been producing lately and it basically combines what you wanted to do with what you're doing now, because for some reason he thinks and I think we talked about it, but he's taking it further.
• 45:37
  Speaker 3: I think it was Honey Bunches of Oats, yes, but he's taking this mixing cereal with Bourbon.
• 45:49
  Speaker 3: Or the last video I think it was Captain Crunch with Captain Morgan and I just I can't handle it.
• 45:57
  Speaker 3: But I think you'll enjoy it because it takes spirits and mixes it with cereal and I don't think there's a better thing kind of combination video that you would want to watch than more than that.
• 46:10
  Speaker 3: So that's kind of cool what he's been doing.
• 46:13
  Speaker 3: But, yes, you know, it's great knowing you, it's great to meet you, and actually we're having our Scotchie Bourbon Boys Christmas party and a lot of people are coming up to it.
• 46:27
  Speaker 3: It's at the Stilhouse, which actually Gervasi has their own distillery up here.
• 46:34
  Speaker 3: A couple Bill Hockett started it and Shay Pridemore is running it right now and I get to talk a little bit with them about distilling up here.
• 46:49
  Speaker 3: But we're having our Christmas party up here, but afterwards I'm going to be heading down to Columbus and then eventually I will be in the Bardstown area on the 16th and the 17th.
• 47:02
  Speaker 3: I'm picking up in Danville bar top for the for the podcast to make this a little bit more of a serviceable podcast bar.
• 47:16
  Speaker 3: So I'm going to be down there.
• 47:19
  Speaker 3: So hopefully maybe on that at that time I may able to see you.
• 47:25
  Speaker 3: But I will throw this out the Scotchie Bourbon Boys Christmas party for everybody who's watching and part of the Scotchie Bourbon Boys we are out of Canton, ohio.
• 47:35
  Speaker 3: Scotchie Vineyards is a fantastic destination place to visit during Christmas time.
• 47:43
  Speaker 3: They have three restaurants.
• 47:44
  Speaker 3: They have hotels and villas to stay at, and then they we are having our Christmas party on Friday, december 15th.
• 47:55
  Speaker 3: So I will throw out Ross, if you're headed up to Cleveland for the weekend, you might want to stop and see the actual stop and visit us at the Christmas party.
• 48:09
  Speaker 3: So that's just.
• 48:10
  Speaker 3: If you want to do that, I throw that invitation out to you.
• 48:14
  Speaker 3: I know you get up to Cleveland from time to time to see your in-laws and who knows, it might work out.
• 48:20
  Speaker 3: All right, everybody.
• 48:22
  Speaker 3: So we talked about and I'm going to open this last up, this up, and then we're going to be done with this podcast for tonight.
• 48:31
  Speaker 3: But this was the old pepper distillery bottled in bond bourbon.
• 48:37
  Speaker 3: Now I the Jamesy pepper distillery in Lexington and I took this tour in 2019.
• 48:49
  Speaker 3: It was very impressed.
• 48:51
  Speaker 3: Oh, that would be.
• 48:54
  Speaker 3: That would be.
• 48:55
  Speaker 3: That would be wonderful if the holiday plans worked out that you were passing through on that day.
• 49:00
  Speaker 3: I appreciate the response, but so this distillery is a small distillery, craft distillery in, and this is on the shelf right now.
• 49:12
  Speaker 3: Everywhere that you go in Ohio, I don't know what the rest of the country, but this is, this bottle is on the shelf and this distillery is the old pepper distillery.
• 49:24
  Speaker 3: That was where Colonel Taylor worked and the owner, james E Pepper, passed away and left the distillery to his son and Colonel Taylor and the distillery because his son was not of age until his son could take over the distillery.
• 49:53
  Speaker 3: It is the actual distillery right now.
• 49:57
  Speaker 3: It's not the distillery houses restaurants, godfather Pizza, it's a whole shopping complex and it's only in a little bit of it.
• 50:08
  Speaker 3: There is actually another distillery in where the barrel room it was.
• 50:12
  Speaker 3: It's called the barrel, I believe it's called the barrel room distillery and they produce good bourbon also.
• 50:19
  Speaker 3: But I was there in 2019, had a great tour.
• 50:23
  Speaker 3: They make James E Pepper 1776, but this is the old pepper distillery, kentucky's oldest brand, and I picked this up off the shelf and very excited to try it.
• 50:43
  Speaker 3: So I'm going to do that.
• 50:44
  Speaker 3: This is the last shelfer, but what I'm trying to say is there's a lot of good local bourbon.
• 50:52
  Speaker 3: There's a lot of good state bourbon, you know from your own state.
• 50:57
  Speaker 3: There's a lot of good Kentucky bourbon.
• 50:59
  Speaker 3: There's a lot of good craft bourbon.
• 51:02
  Speaker 3: We didn't even get into Woodford Double Oak, one of my favorite shelf bourbons.
• 51:09
  Speaker 3: It's always there.
• 51:10
  Speaker 3: It tastes like butterscotch.
• 51:12
  Speaker 3: We did get into the the key.
• 51:20
  Speaker 3: Let's see if there's a.
• 51:22
  Speaker 3: There's another block, but I'm going to put the old pepper in the witcha coli and I'm going to quick get the screenshot from there so I can tell you what we got into.
• 51:34
  Speaker 3: Um, let's just go one more screenshot while I pour out this and then we'll get out of here.
• 51:41
  Speaker 3: All right, I know where it is.
• 51:44
  Speaker 3: Let's go, there's the screenshots.
• 51:49
  Speaker 3: Let's back off this and we'll head over to let's see.
• 51:55
  Speaker 3: Was it this?
• 51:56
  Speaker 3: You're not going to cooperate, huh?
• 52:02
  Speaker 3: There we go.
• 52:06
  Speaker 3: All right, so there we go.
• 52:09
  Speaker 3: It didn't cooperate, but I know where it is.
• 52:11
  Speaker 3: Let's go back back.
• 52:13
  Speaker 3: Back, here we go.
• 52:16
  Speaker 3: I just wanted to make sure.
• 52:19
  Speaker 3: All right, I'm still there.
• 52:27
  Speaker 3: All right, I missed it.
• 52:33
  Speaker 3: I'm going to do it.
• 52:35
  Speaker 3: I know Blade and bow there it is.
• 52:37
  Speaker 3: We got into the little bit of the blade and bow there.
• 52:40
  Speaker 3: That's a.
• 52:42
  Speaker 3: Let's see if I can actually find it.
• 52:44
  Speaker 3: Now.
• 52:44
  Speaker 3: What's up on there, right around here?
• 52:48
  Speaker 3: We're doing the bottom shelf ones and instead of the top shelf ones there's the top shelf ones.
• 52:56
  Speaker 3: Not yet, not yet.
• 52:59
  Speaker 3: Where is that blade and bow?
• 53:03
  Speaker 3: It's got to be right there, right?
• 53:07
  Speaker 3: Nope, it's one more there.
• 53:09
  Speaker 3: It is Right up there.
• 53:10
  Speaker 3: I'm going to go up there.
• 53:12
  Speaker 3: I mean, I look for it.
• 53:14
  Speaker 3: You might as well come up on it right there with the key.
• 53:18
  Speaker 3: Blade and bow is a really good shelfer.
• 53:22
  Speaker 3: So you, it's like I can walk in.
• 53:25
  Speaker 3: You got chicky cock bourbon.
• 53:27
  Speaker 3: You've got blade and bow.
• 53:29
  Speaker 3: You've got Woodford double oak.
• 53:30
  Speaker 3: The other one I didn't talk about, the last one, is a wild turkey rare breed.
• 53:36
  Speaker 3: That's another one that's always been on the shelf.
• 53:45
  Speaker 3: So James says the old Woodford reserve distillery was oh neat, okay, was the Woodford reserve?
• 53:53
  Speaker 3: Is that the James E Pepper distillery?
• 53:55
  Speaker 3: That's where Woodford reserve started.
• 53:58
  Speaker 3: I'm not sure.
• 53:59
  Speaker 3: I don't have the history on that.
• 54:00
  Speaker 3: I know, I just don't.
• 54:03
  Speaker 3: I thought Woodford reserve started when they you know, with those pot stills and old Forester switched over.
• 54:13
  Speaker 3: I did not know that they restored the brand.
• 54:15
  Speaker 3: Did EH Taylor have anything to do with the old Woodford reserve?
• 54:20
  Speaker 3: So I'm going to taste this James E Pepper.
• 54:26
  Speaker 3: I knew it would be good.
• 54:27
  Speaker 3: So when I was there I had a great tour.
• 54:32
  Speaker 3: I could tell they have a similar still that to wilderness trail and it's a column still.
• 54:41
  Speaker 3: But what they had was good.
• 54:44
  Speaker 3: I knew they were sourcing some.
• 54:46
  Speaker 3: This is a bright, let's see if it's a cherry.
• 54:50
  Speaker 3: It's a ale color in my Glen Karen.
• 54:54
  Speaker 3: But this is, I mean, I, let's just see.
• 55:09
  Speaker 3: This is a hundred proof, bottled in bond, straight bourbon whiskey, which means it does.
• 55:17
  Speaker 3: It's in Lexington, kentucky, and it says straight bourbon whiskey.
• 55:21
  Speaker 3: So it's not from Kentucky.
• 55:26
  Speaker 3: There's, there's other stuff in there, probably from Indiana would be my guess and it's bottled in bond.
• 55:32
  Speaker 3: So they're probably putting their distillate with this.
• 55:36
  Speaker 3: But it's similar to, but a little bit better than, the peppers oldest or distillery.
• 55:48
  Speaker 3: Original distillery was the Woodford Reserve distillery and yes, each Taylor worked there.
• 55:56
  Speaker 3: Yeah, I mean it's.
• 55:57
  Speaker 3: It's just the history of what you know what.
• 56:03
  Speaker 3: How this all works is just amazing.
• 56:05
  Speaker 3: And all the brands and we are so lucky to have all this stuff on the shelf.
• 56:11
  Speaker 3: Just imagine, you know, back then a hundred years ago, do you think you had this kind of selection in choice?
• 56:17
  Speaker 3: You didn't.
• 56:18
  Speaker 3: You were picking from the region's couple whiskey makers and maybe in Kentucky, when you went to go get what you wanted, you had a choice between.
• 56:30
  Speaker 3: You probably had to go to distilleries.
• 56:32
  Speaker 3: It was like when you went to the place, the barrels that they had was probably just two, three to choose from.
• 56:38
  Speaker 3: So what we, what we got going right now, and what's on the shelf.
• 56:45
  Speaker 3: Everybody needs to and I'm just going to say this needs to keep quiet and start exploring what's on the shelf, because what's on the shelf is amazing and just because you can get it doesn't mean it's bad.
• 57:03
  Speaker 3: You got to taste through it.
• 57:05
  Speaker 3: It's just like we all want what we can't get.
• 57:07
  Speaker 3: I get that because that's how we were brought up Our parents all scripted and saved and a lot of stuff they kept from us.
• 57:15
  Speaker 3: They wouldn't let us have it, because that's not what people do, and when we could have it, we wanted it.
• 57:21
  Speaker 3: And now, when someone says you can't have it, we still want it, but at the same time, if you can convince yourself you want what's on the shelf, then you're going to be a happy camper.
• 57:36
  Speaker 3: It's just that simple.
• 57:38
  Speaker 3: I think that the bourbon industry is really starting to meet the brand the, the, the is starting to meet the consumer demand.
• 57:50
  Speaker 3: The demand is starting to be met because of all these craft distilleries and you know what's funny is the demands being met by a couple distilleries around the country one MGP, which is now squib, and there was a.
• 58:09
  Speaker 3: I actually saw what the need.
• 58:11
  Speaker 3: I'll go back to the final.
• 58:13
  Speaker 3: I'm going to go over it all the way into the corner.
• 58:16
  Speaker 3: Let's get into the corner.
• 58:18
  Speaker 3: Yep, is that it?
• 58:19
  Speaker 3: I think that's it.
• 58:20
  Speaker 3: No, not yet.
• 58:22
  Speaker 3: Let's go further that way.
• 58:23
  Speaker 3: Yeah, this is going the way it's going where I want.
• 58:28
  Speaker 3: It's called one more folks, nope, they keep going.
• 58:37
  Speaker 3: I see that remiss bottle over there.
• 58:39
  Speaker 3: I got to see that remiss bottle.
• 58:42
  Speaker 3: Where is it?
• 58:42
  Speaker 3: Oh, my God, all right, nope, nope, I'm hurrying up here.
• 58:55
  Speaker 3: Hold on.
• 58:56
  Speaker 3: Oh, there it was.
• 58:57
  Speaker 3: It was a Russell.
• 58:59
  Speaker 3: So let me see that remiss bottle.
• 59:02
  Speaker 3: I'll zoom up and then we'll come over here.
• 59:06
  Speaker 3: Come on, I think I can see it.
• 59:14
  Speaker 3: Oh, come on, I should be able to see it.
• 59:24
  Speaker 3: Right, did I go back here?
• 59:28
  Speaker 3: No, no, no.
• 59:30
  Speaker 3: Anyways, it's squib and something, and I read it when I was looking at it.
• 59:41
  Speaker 3: I mean it's kind of dumb that I can't get all the way over there.
• 59:47
  Speaker 3: It's in the close ups, right, close up, close up, close up.
• 59:52
  Speaker 3: There it is.
• 59:55
  Speaker 3: I can tell you what it is.
• 59:57
  Speaker 3: No, that was not it.
• 59:58
  Speaker 3: All right, let's go this way.
• 1:00:01
  Speaker 3: I'll try.
• 1:00:04
  Speaker 3: No, nope, it's not going to happen.
• 1:00:09
  Speaker 3: That's enough.
• 1:00:10
  Speaker 3: All right, everybody, we'll call it at the evening.
• 1:00:15
  Speaker 3: Thanks everybody for watching on YouTube and Facebook, but I'm going to stop the audio real soon.
• 1:00:24
  Speaker 3: We are the Scotchy Bourbon Boys.
• 1:00:27
  Speaker 3: I'm Tiny and wwwscotchybourbonboyscom for all your Scotchy Bourbon Boys merchandise T-shirts, glen Caron's and Bourbon Balls.
• 1:00:40
  Speaker 3: Also follow us on Instagram, facebook, youtube and X and then also like, listen, subscribe and leave good feedback on our podcast formats.
• 1:00:53
  Speaker 3: Whether you listen to us on Spotify, amazon.
• 1:00:57
  Speaker 3: You can ask Siri on Apple Podcasts to listen to the Scotchy Bourbon Boys.
• 1:01:05
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• 1:01:14
  Speaker 3: And remember good bourbon equals good times and good friends.
• 1:01:22
  Speaker 3: You have to drink responsibly and don't drink and drive, but make sure that you live your life dangerously Real.
• 1:01:34
  Speaker 3: Steve-o is going to take us out.
• 1:01:59
  Speaker 2: Oh, show me the way to the next Whiskey Bar.
• 1:02:05
  Speaker 2: Oh don't ask why.
• 1:02:07
  Speaker 2: Oh don't ask why.
• 1:02:10
  Speaker 2: Oh don't ask why, oh don't ask why, oh don't ask why.