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What Turns A Bourbon Festival Into A Bourbon Town & We Breakdown Old Elk Cigar Cut Punch Cut · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_05: So I'm here to tell you about Whiskey Teeth Distilling Company and their newly open tasting world.
• 1:04
  SPEAKER_05: Whether you are up for a farmed glass distilling experience on the Three Boys farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New York, you won't be disappointed.
• 1:16
  SPEAKER_05: At both locations, they're barrel fixed all day, every day, and far, like none other.
• 1:22
  SPEAKER_05: Each location speech statements with five barrels each we joined their five-distilled bourbons and rockets.
• 1:29
  SPEAKER_05: Once the barrels have 15 and taste, you can make us electric and teach your own bottle.
• 2:55
  SPEAKER_04: Yeah, we are here.
• 3:12
  SPEAKER_07: He is in the house, and we are rocking and rolling, getting ready to go.
• 3:18
  SPEAKER_07: Welcome.
• 3:19
  SPEAKER_07: He, you know, Super Nash, it's great to have you on.
• 3:22
  SPEAKER_07: This is the last podcast of the week.
• 3:26
  SPEAKER_07: Because Thursday, I will be leaving at noon to head to Bourbon on the Banks.
• 3:31
  SPEAKER_07: But just like last weekend on Saturday, check out, make sure, if you're watching on Facebook, watch, watch, watch the YouTube channel because there were lives left and right from where me and Roxy went down on Saturday.
• 3:48
  SPEAKER_07: We were in Sparta, Kentucky for the start of the three boy or the three-chamber pot still first ever bourbon run.
• 4:02
  SPEAKER_07: The first bourbon run for off a three-chamber pot still by Royce Neely since 1895.
• 4:08
  SPEAKER_07: And honestly, that was an old Fitzgerald barrel, so it got filled.
• 4:13
  SPEAKER_07: So we were there.
• 4:14
  SPEAKER_07: We we filled the we ran all day.
• 4:18
  SPEAKER_07: I got uh fantastic, fantastic video footage, but also we got really good lives, and the lives on fate on YouTube were fantastic.
• 4:27
  SPEAKER_07: I want to just everybody out there, that definitely those the lives and the response.
• 4:34
  SPEAKER_07: We want to thank everybody on YouTube for doing that same thing tonight when you're out leaving, you know, making you know comments and everything.
• 4:43
  SPEAKER_07: We really, really appreciate you, and we appreciate everybody on Facebook also.
• 4:49
  SPEAKER_07: Right now, www.scotchybourbonboys.com for all things scotchy bourbon boys, and then also remember we're on Facebook, Instagram, YouTube and T-shirts, but face Facebook, Instagram, YouTube, and X Bourbon Balls.
• 5:08
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• 5:15
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• 5:21
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• 5:23
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• 5:25
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• 5:27
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• 5:28
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• 5:35
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• 5:42
  SPEAKER_07: The more good reviews we get, and it's hard to get good reviews, it seems like these days, I you know, the better off it's been.
• 5:50
  SPEAKER_07: So I can't wait to get down to this podcast because I'm excited, I'm pumped up, I'm pumped up for this week.
• 5:59
  SPEAKER_07: I I I just super Nash.
• 6:02
  SPEAKER_07: The thing this this role of this that I've been on, and I don't know how I'm doing it.
• 6:09
  SPEAKER_07: Here's here's just a really quick review of September.
• 6:13
  SPEAKER_07: 11 days in with you in Kentucky, where we went to, so it started out, met, met up, we went to We got wild and crazy quick.
• 6:29
  SPEAKER_07: We we we we ate at went to Jim Bean, ate at the kitchen table, then we went over to right away, we went over to the Boundary Oaks distillery, had a tour there, tasted some good.
• 6:45
  SPEAKER_07: They were like a mixed distillery for me.
• 6:48
  SPEAKER_07: There was some really good stuff and there was some just okay stuff, but it was overall a great experience.
• 6:54
  SPEAKER_07: And then that was Saturday.
• 6:57
  SPEAKER_07: Sunday we went over to, we started our morning at Heaven Hill and had brunch at Heaven Hill.
• 7:06
  SPEAKER_07: Then we went down to Makers Mark and checked out what's happening at Maker's Mark, and then we came back and went grocery shopping because Dan McKee, master distiller from you know, from Mickter's Distiller.
• 7:23
  SPEAKER_07: Yeah, Mickter's distiller came over to our house.
• 7:26
  SPEAKER_07: He smoked us a Boston butt and then shared a very special bottle of scotch with us, which was fantastic.
• 7:34
  SPEAKER_07: Oh, yeah.
• 7:37
  SPEAKER_07: You know, the only bad part is Roxy got stung, stung by a wasp.
• 7:42
  SPEAKER_07: That was that's the only part of the day.
• 7:44
  SPEAKER_07: So then Monday we wake up and we head off we head off to um tech in it was it's Tegrity, right?
• 7:55
  SPEAKER_07: That's that's the place we went.
• 7:58
  SPEAKER_07: Did some barrel thieving there, and then we went to see Amin downstairs at old Louisville because Tegrity's in the same building.
• 8:06
  SPEAKER_07: They they rent space from Amin.
• 8:08
  SPEAKER_07: And then we basically went crazy, and I think we we somehow picked a weeded barrel, and then we headed off to have a great dinner at the water.
• 8:21
  SPEAKER_07: We call uh Vol Volchi Volisi?
• 8:27
  SPEAKER_07: What was the name of that restaurant?
• 8:29
  SPEAKER_07: The waterfall restaurant.
• 8:32
  SPEAKER_07: Something like that.
• 8:33
  SPEAKER_07: It it's it was it was the second time we ate there.
• 8:36
  SPEAKER_07: Then we go home, wake up the next day, we go to head over to Lou, we we head up to Lexington, we eat at Godfather's Pizza, and then we go over to Macaulay's for a thing with a dark arts.
• 8:52
  SPEAKER_07: Well, the dark arts thing.
• 8:54
  SPEAKER_08: We did a whole tasting of everything.
• 8:57
  SPEAKER_08: Right, it was released at the Kentucky Bourbon Festival, yeah.
• 9:02
  SPEAKER_07: Okay, after the after old Louisville, we went to the River House restaurant and had a fantastic dinner.
• 9:09
  SPEAKER_07: Then after Macaulay's, McAuley just went through his whole lineup, right?
• 9:14
  SPEAKER_07: The whole lineup for Kentucky Bourbon Festival, like you said.
• 9:18
  SPEAKER_07: And that was special, right?
• 9:20
  SPEAKER_07: What's this in?
• 9:21
  SPEAKER_07: What's up?
• 9:22
  SPEAKER_07: CT.
• 9:24
  SPEAKER_07: What CT just jumped in?
• 9:26
  SPEAKER_07: Oh, yeah, CT just jumped in.
• 9:29
  SPEAKER_04: Wait, wait, what's this?
• 9:31
  SPEAKER_07: Holy man! Hey, CT.
• 9:34
  SPEAKER_07: What's up?
• 9:36
  SPEAKER_07: Hey, what a surprise! It's Chris Thompson, CT, in person, in the house.
• 9:45
  SPEAKER_08: Oh yeah.
• 9:46
  SPEAKER_08: You got the punch cut?
• 9:48
  SPEAKER_08: Well, he's he's he's searching something for.
• 9:50
  SPEAKER_08: Well, I need a I need a glass, so yeah.
• 9:53
  SPEAKER_08: Yeah.
• 9:55
  SPEAKER_08: Baby.
• 9:56
  SPEAKER_08: Oh, he delivers the elk head.
• 10:00
  unknown: Woo!
• 10:03
  SPEAKER_08: That everybody's talking about.
• 10:06
  SPEAKER_08: I I mean, I'm on the hunt for it.
• 10:08
  SPEAKER_07: As you came in, CT, we were just talking about the the ride of September, that all the stuff that we did, we were already to, but it was just like we just did one thing after another.
• 10:19
  SPEAKER_07: And this past weekend for me was unbelievable.
• 10:23
  SPEAKER_07: And one of the cool things, there Corey Johnson from Oates, and I met his partner, and they had a charity event at the at the VFW up in uh Cuyahoga Falls.
• 10:38
  SPEAKER_07: But I got to go up there on Friday night, started from 6 to 9, 6:30 to 9.
• 10:48
  SPEAKER_07: I I you know I went up there, he he didn't say, he didn't have to say I had to pay, but I wanted to pay because it's you know it's for charity.
• 10:56
  SPEAKER_07: And but whiskey thief was there and Hannah was there.
• 11:01
  SPEAKER_07: And we did a barrel pick while we're up there, and listen to this.
• 11:06
  SPEAKER_07: It's it's Hannah, we picked Hannah's second barrel.
• 11:10
  SPEAKER_07: It's a 10-year.
• 11:11
  SPEAKER_00: Oh yeah.
• 11:11
  SPEAKER_07: It's it's now it's gonna be a special reserve bottle that they're gonna pick, and it's just gonna be her line.
• 11:21
  SPEAKER_07: So that's gonna be pretty cool.
• 11:23
  SPEAKER_07: So that was that was that was Friday night, Saturday.
• 11:27
  SPEAKER_07: Me and Roxy just jumped in the car.
• 11:29
  SPEAKER_07: I was going, and then she's like, I'm going.
• 11:32
  SPEAKER_07: So she came down with me, and we were at Royce and and Rebecca's.
• 11:37
  SPEAKER_07: I mean, that was that was amazing.
• 11:40
  SPEAKER_07: I mean, the people that were there, I I got to see Stacy.
• 11:44
  SPEAKER_07: Stacy was there.
• 11:45
  SPEAKER_07: You know, Royce and Rebecca were there, but Fred, what I gotta remember his name.
• 11:52
  SPEAKER_07: He's the other tour guide from Buffalo Trace.
• 11:56
  SPEAKER_07: You know, the older guy.
• 11:57
  SPEAKER_07: I've had him a couple times, he was there.
• 12:00
  SPEAKER_07: Bo was there, you know, Stacy, Stacy showed up, and then Randy Ford came with his wife, and then there was the owner of Vendome, because that three-chamber pot still, that was the first ever bourbon run that they did on that, on there.
• 12:19
  SPEAKER_07: And they ran it, he ran, Royce ran it five times that day, and then he got enough, and then he filled the first barrel in Kentucky since 1885 that was off a three-chamber pot still.
• 12:33
  SPEAKER_07: I mean, it's just so cool the stuff.
• 12:36
  SPEAKER_07: And now, Thursday, I'm going back down to Kentucky for the Whiskey Thief kickoff festival.
• 12:44
  SPEAKER_07: I'll be down there for that.
• 12:46
  SPEAKER_07: Then Nash is trying to meet us.
• 12:48
  SPEAKER_07: I don't know if CT will be able, but then Walter, we're go ahead, we're gonna converge on Friday morning at Old Carter Social Club.
• 12:57
  SPEAKER_07: And then we are going to then drop all our stuff off, and Friday night, it all just starts again.
• 13:07
  SPEAKER_07: I talked to Steve from Middle West.
• 13:11
  SPEAKER_07: Roger?
• 13:12
  SPEAKER_07: Yeah, and I'm trying to get the October 17th, Saturday thing for us to go down and whatever.
• 13:18
  SPEAKER_07: But I also wanted to know who they're sending to the festival.
• 13:23
  SPEAKER_07: I mean, to the, you know, we're gonna basically have Whiskey Thief, Neely, and Middle West all at one festival, all three of our sponsors.
• 13:35
  SPEAKER_07: Yeah.
• 13:37
  SPEAKER_07: The only thing I'm worried about is the weather forecast, but I'll do my best on that.
• 13:44
  SPEAKER_08: We're uh they're calling for rain down here in South Carolina for Saturday and Sunday.
• 13:49
  SPEAKER_08: Well, they're calling for I mean, I'm telling you I think a little bit on Friday evening.
• 13:53
  SPEAKER_07: I looked at the weather.
• 13:54
  SPEAKER_07: I looked at the weather forecast and they're cause calling for rain everywhere.
• 14:00
  SPEAKER_01: Yeah, it's gonna rain Saturday.
• 14:02
  SPEAKER_07: Well, it it will, but or it won't.
• 14:04
  SPEAKER_07: So we'll see.
• 14:05
  SPEAKER_01: Will they will they frown upon us we're wearing our Kentucky Burma Festival raincoats and jackets?
• 14:12
  SPEAKER_01: Yeah.
• 14:12
  SPEAKER_07: Yeah, I'm sure I will.
• 14:16
  SPEAKER_07: Bastards.
• 14:17
  SPEAKER_01: I mean, no, will they get upset because why would they get upset?
• 14:20
  SPEAKER_07: How can they get upset?
• 14:22
  SPEAKER_07: And two, I don't have one, so you guys take your chances.
• 14:28
  SPEAKER_08: Actually, I got an A B fire extinguisher.
• 14:31
  SPEAKER_08: One that I'll wear.
• 14:33
  SPEAKER_06: I'm wearing Greg at Larrican.
• 14:35
  SPEAKER_06: Yeah, I'm just gonna wear a Larrican.
• 14:37
  SPEAKER_07: I I'll Rachel's Rachel's got Greg could hook us up, won't he?
• 14:41
  SPEAKER_07: I'm just bringing mine.
• 14:44
  SPEAKER_01: So I'm I'm texting Greg right now.
• 14:47
  SPEAKER_01: Can I have here?
• 14:48
  SPEAKER_01: Hold on a second.
• 14:50
  SPEAKER_01: Greg.
• 14:52
  SPEAKER_01: Hey, reserve one for me, CT.
• 14:55
  SPEAKER_01: All right, I will, yep, here we go.
• 14:57
  SPEAKER_01: Can hold on.
• 14:59
  SPEAKER_01: Let's see.
• 15:00
  SPEAKER_04: Can Nash and I have a purple oh wait, wait, Nash, I and Tiny.
• 15:11
  SPEAKER_06: Why are you leaving why are you leaving?
• 15:14
  SPEAKER_06: I can't.
• 15:14
  SPEAKER_06: You just said you would bring in your own.
• 15:16
  SPEAKER_06: I don't have one.
• 15:18
  SPEAKER_06: Jeff has his own.
• 15:21
  SPEAKER_06: Yeah, thanks.
• 15:22
  SPEAKER_06: I appreciate that.
• 15:24
  SPEAKER_06: Let's see what he says.
• 15:24
  SPEAKER_01: Let's see if he answers me.
• 15:27
  SPEAKER_01: There you go.
• 15:28
  SPEAKER_01: Oh boy.
• 15:32
  SPEAKER_01: Well, it's gonna be fun.
• 15:34
  SPEAKER_01: And uh absolutely.
• 15:36
  SPEAKER_01: Yeah, we're getting I'm getting ready to actually do a barrel pick with uh with Steve for uh one of our groups here in Columbus for a charity that we're doing.
• 15:44
  SPEAKER_01: So I I I see Steve and talk to Steve a lot.
• 15:48
  SPEAKER_01: He's he's a good dude.
• 15:51
  SPEAKER_01: Well, I I'm so glad that really what's transformed for Middle West with Greg coming on or with Steve coming on board is is just been amazing.
• 16:02
  SPEAKER_01: He has become a much more vibrant face of the brand and being out there pushing old elk, but he's also pushing Middle West, so it's it's nice to see that happening because Ryan is so busy that he just doesn't have time to do that.
• 16:17
  SPEAKER_07: Well, yeah, Ryan.
• 16:20
  SPEAKER_07: Okay, I gotta figure this out.
• 16:21
  SPEAKER_07: All right, you guys are hold on, hold on.
• 16:25
  SPEAKER_07: There we go.
• 16:26
  SPEAKER_07: I filled the screen.
• 16:28
  SPEAKER_07: No, what I wanted to say is Ryan was great early on.
• 16:36
  SPEAKER_07: I mean, it was I I I I could not believe that I got any time with Ryan and to spend some time with him, and then you got to you got to jump in a couple times on the end, and but I'm trying to get us back in the barrel room, barrel, the barrel house.
• 16:52
  SPEAKER_07: So do some thieving videos and everything, because the videos, I mean, now I the the social media now is just starting to go crazy.
• 17:02
  SPEAKER_07: It's like everything's in the thousands instead of the hundreds, and I mean, just everything is way, way up.
• 17:10
  SPEAKER_07: So that's that's kind of cool.
• 17:12
  SPEAKER_07: But yeah, but you know what I'm looking forward to exactly on this bourbon bourbon on the banks is uh it's this one I'm looking forward to the people.
• 17:25
  SPEAKER_07: I mean, all the people, it'll be interesting to see.
• 17:28
  SPEAKER_07: I don't know if the spirit of French lick is gonna be there this year.
• 17:33
  SPEAKER_07: You know what I mean?
• 17:34
  SPEAKER_07: There's 70 distilleries.
• 17:35
  SPEAKER_07: Uh let's just see.
• 17:37
  SPEAKER_07: I got that right here.
• 17:41
  SPEAKER_07: All right, it's it's the it's it's Saturday, October 30th.
• 17:50
  SPEAKER_01: Go ahead.
• 17:51
  SPEAKER_01: Well why you're looking why you're looking for that.
• 17:53
  SPEAKER_01: Nash, you're coming up Friday morning then.
• 17:57
  SPEAKER_08: I leave out of here.
• 17:59
  SPEAKER_08: I leave out of Greenville at uh 5 30 in the morning.
• 18:02
  SPEAKER_08: Are you flying or driving?
• 18:04
  SPEAKER_08: Yeah, I'm flying.
• 18:05
  SPEAKER_08: I'm flying into Yeah.
• 18:08
  SPEAKER_08: Hell I I had uh I had a bunch of miles, why not use them?
• 18:12
  SPEAKER_08: So it cost me twenty twenty-seven dollars to fly it fly into Lexington from Greenville.
• 18:19
  SPEAKER_01: So you what time do you drive in Lexington?
• 18:22
  SPEAKER_08: About nine nine thirty, nine twenty-five.
• 18:30
  SPEAKER_01: Yes.
• 18:31
  SPEAKER_07: Yeah, he's gonna hop in the car.
• 18:34
  SPEAKER_08: As soon as I leave the airport, I'll drive straight there.
• 18:37
  SPEAKER_01: Well, that's why I was trying to think if there was a way.
• 18:41
  SPEAKER_01: If you you'll come by Frankfurt by way of what's that highway that goes up there.
• 18:47
  SPEAKER_01: I was gonna say maybe I could meet you and I'd just ride with you instead of driving there.
• 18:52
  SPEAKER_08: Oh, yeah, that'd be fine.
• 18:54
  SPEAKER_08: So I'll have to come, yeah, from Lexington Airport.
• 18:59
  SPEAKER_01: Yeah, you pass those two Frankfurt exits that both have Krogers at them.
• 19:03
  SPEAKER_01: I was thinking maybe I'd meet you at one of those Krogers and then hop in the car, hop on the highway, and then that way we don't have to drive two vehicles.
• 19:10
  SPEAKER_08: Yeah, that'd be great.
• 19:12
  SPEAKER_08: Okay.
• 19:12
  SPEAKER_01: Perfect.
• 19:13
  SPEAKER_01: Well, I'll I'm gonna try to do that then.
• 19:16
  SPEAKER_08: Yeah, yeah.
• 19:16
  SPEAKER_08: Like I say, I should I should be hopefully coming by there, you know, between 9 45 and and 10 o'clock, somewhere right in there.
• 19:25
  SPEAKER_01: Well, worst case scenario, if you don't get there in time, I'll just go explore Kroger's selection of you've hit Kroger's up several times and did real good.
• 19:37
  SPEAKER_01: That's that's my Kroger right there in uh Frankfurt.
• 19:40
  SPEAKER_01: That's the one that they get some great stuff, good people.
• 19:43
  SPEAKER_08: Oh, yeah, they get old Carter stuff, all kinds of stuff.
• 19:46
  SPEAKER_08: Yeah.
• 19:47
  SPEAKER_08: Just okay, Jeff.
• 19:49
  SPEAKER_08: Sounds like a plan.
• 19:50
  SPEAKER_07: Just just know.
• 19:52
  SPEAKER_07: Like we all need more bourbon from Kroger's.
• 19:57
  SPEAKER_01: Yeah, I like supporting the Kroger people.
• 20:00
  SPEAKER_01: I like supporting them.
• 20:01
  SPEAKER_07: I like supporting them.
• 20:03
  SPEAKER_07: I just don't know what I'm gonna do.
• 20:06
  SPEAKER_07: God, I I and I'm afraid to go to bourbon on the banks.
• 20:09
  SPEAKER_07: I I might have a like a one, like I did.
• 20:13
  SPEAKER_07: I only bought one bottle when I was at uh New Orleans Bourbon Festival, so I might have a one bottle limit after Kentucky Bourbon Festival.
• 20:20
  SPEAKER_07: This is ridiculous.
• 20:22
  SPEAKER_01: Oh Greg, Greg gave the thumbs up on Nash Night getting a poncho, and Jeff, you already have one.
• 20:35
  SPEAKER_08: Bring your own poncho.
• 20:36
  SPEAKER_08: Yeah, I'm gonna ask him.
• 20:38
  SPEAKER_08: So Kurt says Kurt says John Ritz, Eric Estrada.
• 20:43
  SPEAKER_08: Yeah?
• 20:45
  SPEAKER_01: I I'm asking him to please fill the pockets with bourbon.
• 20:51
  SPEAKER_07: So the one thing the one thing I did get off of that whole thing is the run.
• 20:58
  SPEAKER_07: They gave out two-ounce samples with a little sticker, and I got the white dog off the the three chamber still.
• 21:07
  SPEAKER_07: And I'm telling you, Royce, the what was coming off there.
• 21:11
  SPEAKER_07: Also, they did a corn liquor, and then they put it in a barrel for the month.
• 21:16
  SPEAKER_07: That was their first run, the corn, a corn, 100% corn mash.
• 21:21
  SPEAKER_07: And it is in one month in the barrel, and it was fantastic.
• 21:26
  SPEAKER_07: And then they made a tequila or uh agave spirit CT, and it's the first ever agave spirit I've had where I can say I liked it.
• 21:40
  SPEAKER_08: Holy shit.
• 21:41
  SPEAKER_01: It was so good.
• 21:44
  SPEAKER_01: Wait a second.
• 21:45
  SPEAKER_01: You like the agave spirit that we had in French Link?
• 21:49
  SPEAKER_01: Okay.
• 21:50
  SPEAKER_01: That was bourbon and I need to take an interruption real quick.
• 21:57
  SPEAKER_01: Okay.
• 21:58
  SPEAKER_01: Greg is asking on Friday night do we still need tickets?
• 22:01
  SPEAKER_01: And if so, how many?
• 22:03
  SPEAKER_01: Three?
• 22:06
  SPEAKER_07: Three.
• 22:06
  SPEAKER_07: It would be me, you, and Nash, yes, because yeah, I can't.
• 22:14
  SPEAKER_07: But you got we we don't got Andrew.
• 23:04
  SPEAKER_07: We do have Walker, but and then we also Randy Ford's already going because he's got his ticket.
• 23:12
  SPEAKER_01: Walker has I'm just gonna tell I'm just gonna tell him three for that event.
• 23:17
  SPEAKER_01: Because if he gets it for us, I think that's right.
• 23:20
  SPEAKER_07: Oh, yeah.
• 23:20
  SPEAKER_07: Three is good.
• 23:21
  SPEAKER_07: That's that's good for the VIP.
• 23:24
  SPEAKER_07: And that's yeah.
• 23:25
  SPEAKER_01: So he's yeah, he's gonna he's gonna get us three tickets for that.
• 23:29
  SPEAKER_07: Because I asked Carl to ask him, and obviously Whiskey did.
• 23:33
  SPEAKER_07: Whiskey's not coming till Saturday if he comes.
• 23:36
  SPEAKER_07: Andrew, for sure, I touched base with today, and he's coming Saturday morning.
• 23:40
  SPEAKER_07: He'll meet us at the the Airbnb, and he's staying.
• 23:44
  SPEAKER_07: Saturday night.
• 23:45
  SPEAKER_07: So we have him for the Saturday night.
• 23:47
  SPEAKER_07: So it's me, us three plus Walker, four people, and Andrew one night for a fifth.
• 23:55
  SPEAKER_07: Okay?
• 23:57
  SPEAKER_01: Greg said it's gonna cost us a big sit-down interview.
• 24:02
  SPEAKER_07: Uh what about like like why can't it be multi?
• 24:06
  SPEAKER_07: Yeah.
• 24:07
  SPEAKER_01: Hey, have you seen have you seen, have you watched on social media anything that he is so the stuff from KDF, he has been busting my chops.
• 24:17
  SPEAKER_01: I went over to talk to him on Saturday morning and he was busy with somebody, and I didn't, I'm not gonna interrupt.
• 24:24
  SPEAKER_01: Like, so I stood there, tried a few things, and actually what the rest of his face was standing there with me, but I didn't interrupt.
• 24:32
  SPEAKER_01: And then now he keeps posting mate, you didn't even say hi to me.
• 24:37
  SPEAKER_01: And I'm like, I tried to say hi to you, but you were busy.
• 24:41
  SPEAKER_01: So he keeps every everything that he sees, he tags and he's like, mate, you didn't even say hi.
• 24:51
  SPEAKER_07: Yeah, he even said it when we and Jeff went over there and did a live.
• 24:55
  SPEAKER_08: Basically did interrupt and pull us up.
• 24:57
  SPEAKER_07: No, we did a live.
• 24:59
  SPEAKER_07: We did a live with him and we did it.
• 25:01
  SPEAKER_07: Yeah, we interrupted, and he did say that you were gone and you didn't even say hi.
• 25:10
  SPEAKER_01: He's literally, it's three or four different posts he keeps commenting on it.
• 25:14
  SPEAKER_01: He's killing me.
• 25:15
  SPEAKER_08: I think I think, matter of fact, I got that record.
• 25:20
  SPEAKER_08: Where are you saying?
• 25:21
  SPEAKER_08: Yeah, he left and didn't even say bye.
• 25:24
  SPEAKER_01: Well, he wasn't gonna sign my chest like he would certain someone that's sitting here.
• 25:30
  SPEAKER_01: Well, did you see the post?
• 25:32
  SPEAKER_08: Did you did you see their the LARP?
• 25:36
  SPEAKER_08: We won't put them through signing Jeff's chest again.
• 25:38
  SPEAKER_07: No, no, they actually put that out on their social media.
• 25:42
  SPEAKER_07: There they did a post just yeah, uh just recently of that saying, uh yeah, there's an aspect of me that's I don't know, am I getting infamous?
• 25:54
  SPEAKER_07: There's a lot of stuff on on out there, but obviously it's catching people's attention, and that's what we're gonna do.
• 26:01
  SPEAKER_07: All right, so just everybody for the statistics on Bourbon on the Banks 2026, the main festival is Saturday, October 3rd.
• 26:08
  SPEAKER_07: There's a bunch of stuff happening Thursday and Friday night, but that's not part of the festival.
• 26:13
  SPEAKER_07: It's at Riverview Park in Frankfurt.
• 26:16
  SPEAKER_07: Special access begins at noon, early entry at 1 p.m., general emission at 2 p.m., and the festival runs until 6 p.m.
• 26:23
  SPEAKER_07: There is between I believe 5 and 6 p.m.
• 26:29
  SPEAKER_07: There is Twilight.
• 26:32
  SPEAKER_07: A Twilight ticket also.
• 26:35
  SPEAKER_07: It was limited at 29 tickets, 2,900 tickets, 70 distilleries plus select breweries and wineries.
• 26:43
  SPEAKER_07: Bottles can be purchased at the festival.
• 26:46
  SPEAKER_07: Officially enlisted them.
• 26:48
  SPEAKER_01: They did a lot more barrel picks this year.
• 26:50
  SPEAKER_01: I've noticed watching uh yeah, it's okay.
• 26:56
  SPEAKER_07: Okay, have fun.
• 26:57
  SPEAKER_07: Roxy's on her way.
• 27:00
  SPEAKER_07: She's got she's got a mom.
• 27:02
  SPEAKER_07: She's got a mom ready to ready to go.
• 27:05
  SPEAKER_07: She's at she's gotta go.
• 27:06
  SPEAKER_07: All right.
• 27:08
  SPEAKER_07: All right, and then so we are officially listed by bourbon on the banks as one of the 2026 special guests.
• 27:18
  SPEAKER_07: That so it's really kind of funny when you send it out to AI.
• 27:23
  SPEAKER_07: I even went and looked, and that we're like part of their promotion on Bourbon on the Banks.
• 27:28
  SPEAKER_07: And honestly, I really like that part of how well Diane and Amzi and Renee make us feel so welcome when we do this, you know.
• 27:40
  SPEAKER_07: Now I'm great.
• 27:43
  SPEAKER_07: Yeah, they are super.
• 27:44
  SPEAKER_07: I think next year we might do the same, we might just take a take a break and do St.
• 27:50
  SPEAKER_07: Louis, but I haven't completely made that decision yet.
• 27:53
  SPEAKER_07: But I but you know, this is I believe what?
• 27:56
  SPEAKER_07: We were there, and this is our our I think this is our fourth fifth, I think our fifth, fifth, is it?
• 28:05
  SPEAKER_07: Yeah, because the first one they invited us just to go participate, and then we've had the one, two, three.
• 28:12
  SPEAKER_07: This is the fourth year for the tents.
• 28:14
  SPEAKER_07: This will be our fourth year, right?
• 28:16
  SPEAKER_07: Yeah.
• 28:16
  SPEAKER_07: Because the first year, I think the first year was your tent, the second year was mine, and then last year was mine, and this year will be the third year for the tent.
• 28:25
  SPEAKER_07: Yeah.
• 28:27
  SPEAKER_07: So four years of tents and one year.
• 28:29
  SPEAKER_07: So this is our fifth year going to Bourbon on the banks.
• 28:32
  SPEAKER_07: And I mean, I love the festival.
• 28:34
  SPEAKER_07: I think this is so such a different, what would you say, vibe compared to Kentucky Bourbon Festival.
• 28:40
  SPEAKER_07: They're just not comparable as festivals, they're each atmosphere.
• 28:45
  SPEAKER_07: Great in their own way, you know.
• 28:48
  SPEAKER_07: Yeah.
• 28:49
  SPEAKER_01: Oh, yeah.
• 28:50
  SPEAKER_01: It's it's I mean, like we always tell people, the ABF is so big and has so much going on that this is uh definitely a toned-down version.
• 29:00
  SPEAKER_01: But also, just like the barrel picks they're doing, there's some brands that are involved in this that aren't involved in KDF.
• 29:06
  SPEAKER_01: So when you go, you're gonna see some some brands like Benson Valley that's right there in Frankfurt.
• 29:13
  SPEAKER_01: They don't go to KDF, and there's several like that.
• 29:16
  SPEAKER_01: So I think that's kind of the other thing I like about it is you pick up some of those other craft distillers.
• 29:22
  SPEAKER_08: But it's yeah, you get uh uh Indiana and Ohio distilleries.
• 29:27
  SPEAKER_07: Yes, this isn't Kentucky bourbon on the banks.
• 29:31
  SPEAKER_07: This is bourbon on the banks.
• 29:33
  SPEAKER_07: Now, the the actual out-of-state distilleries have to sell their their bottles through a bottle shop that's there, you know, and we've done that, and that's I don't see I I understand that you can sell as a Kentucky distiller, you can sell straight from the booth and that's all fine and dandy.
• 29:53
  SPEAKER_07: But as far as like just having it's not if you like the bourbon there, I don't think it's a deterrent if you have a Tennessee with you like a Tennessee bourbon or you like Spirit of French Lick or you know a Middle West spirit, and you just walk over and make the same transaction.
• 30:10
  SPEAKER_07: I mean, you're talking like a minute more.
• 30:12
  SPEAKER_07: I don't think that's really when it comes to the festival a downside, do you, CT?
• 30:19
  SPEAKER_08: I don't believe he thinks it's a downside.
• 30:22
  SPEAKER_08: Uh all right.
• 30:27
  SPEAKER_07: So I've got to pull a poor.
• 30:30
  SPEAKER_07: So I wish I knew where Marnie was.
• 30:35
  SPEAKER_07: So there's a couple things.
• 30:38
  SPEAKER_07: Like, I think that we uh the one thing that I would like to do is find a whiskey that nobody is talking about yet at the festival this year, and find out like find that up in come coming bourbon.
• 30:54
  SPEAKER_07: That's one thing you can do on on this type of a festival, you know, going around taste stuff.
• 31:03
  SPEAKER_07: I mean, this is where we discovered Turner, right?
• 31:07
  SPEAKER_07: I don't know, I don't think Turner's gonna be at bourbon on the banks this year, though.
• 31:12
  SPEAKER_07: I don't think so.
• 31:13
  SPEAKER_07: Do you know?
• 31:15
  SPEAKER_01: I don't I don't know if Turner's gonna be there.
• 31:18
  SPEAKER_07: I think I asked him, and I'm pretty sure he didn't, you know.
• 31:24
  SPEAKER_07: So we'll see.
• 31:25
  SPEAKER_01: But you know, definitely what I also no, I was gonna say the other cool thing for people that you know are trying to go down to the festival if they didn't get tickets, same kind of thing with KDF, but there is a lot of things going on in Frankfurt during this event.
• 31:47
  SPEAKER_01: So if you don't have tickets, oh you got it.
• 31:51
  SPEAKER_01: Yeah, I we just realized where it was.
• 31:54
  SPEAKER_01: But if you don't have tickets to go to Bourbon on the banks, you still can go down Saturday, Friday night, Saturday, and enjoy the festivities going around town.
• 32:04
  SPEAKER_01: I mean, just as Barnstown has grown with KBF, Frankfurt is has transformed a lot too, since this has become more and more of a destination.
• 32:14
  SPEAKER_01: And there's so many distilleries.
• 32:17
  SPEAKER_01: So, like if you go down and you can't go to the festival within so many miles, I mean, you've got probably six distilleries that you can touch in a matter of 20 minutes from one to the other, all within that same distance.
• 32:31
  SPEAKER_01: So there's a lot going on this weekend, and that's not just being at Bourbon on the banks if you don't have a ticket.
• 32:38
  SPEAKER_07: This is true.
• 32:40
  SPEAKER_07: I mean, there's no doubt.
• 32:41
  SPEAKER_07: I mean, Frankfurt has completely revamped.
• 32:45
  SPEAKER_07: If you look and pay attention to Bo Cumberland, um, one he has really isolated on that Lawrenceburg and Frankfurt area in his documentary videos.
• 32:56
  SPEAKER_07: So it's a great thing.
• 32:58
  SPEAKER_07: I mean, he the McBri the McBrayers, right?
• 33:02
  SPEAKER_07: That's what it is and then he's done that.
• 33:05
  SPEAKER_07: He's covered, he's covered, you know, the history of Frankfurt as a town.
• 33:12
  SPEAKER_07: I mean, there's a lot of stuff out there.
• 33:14
  SPEAKER_07: He's covered the Buffalo, Buffalo Trace, you know, that whole aspect.
• 33:19
  SPEAKER_07: I mean, he's done a great job promoting Frankfurt.
• 33:22
  SPEAKER_07: And I really think that Amsey, Diane, and and Renee have done a great job too.
• 33:28
  SPEAKER_07: Because when, you know, we had them on, and we've had Diane on, but we've also had Amsey and Renee this year, and they talk about how it's not just the fest, how the festival has moved forward.
• 33:40
  SPEAKER_07: I mean, even the renovation to the hotels and how many more Airbnbs and how many, many different places to, and this is partially, I believe, you know, Buffalo Trace being in Frankfurt and Whiskey Thief, you got you need places to stay, but it's also realistically bourbon on the banks gives back to the town.
• 34:04
  SPEAKER_07: I mean, they're not just doing this, I believe they're a nonprofit that does give back to, you know, they they've they've written checks to charities in Frankfurt all over the place.
• 34:17
  SPEAKER_07: And it's a great festival to come down because, you know, it's good bourbon people.
• 34:22
  SPEAKER_07: And like you said, CT, the people that are on, you know, that are walking around the town, the festival lets out at six on Saturday, but there isn't even a festival, and everybody's in town on Friday.
• 34:36
  SPEAKER_07: There's just a whole almost like the festival's happening outside the festival from it's almost like a family fair atmosphere down all down on Main Street.
• 34:52
  SPEAKER_08: And the whole Friday evening.
• 34:55
  SPEAKER_01: Yeah, it's and if you've never been to downtown Frankfurt, again, we we talk about the difference in these towns, especially people from Ohio, South Carolina.
• 35:05
  SPEAKER_01: You know, you go to Frankfurt is a very different geographically laid-out town compared to Louisville, to Bardstown, to Lexington.
• 35:15
  SPEAKER_01: And it it's really cool because you have a lot of highs and lows, it's it's a hilly area.
• 35:22
  SPEAKER_01: Like last year we went and ate breakfast at that place on the hill there.
• 35:26
  SPEAKER_01: That was really cool.
• 35:27
  SPEAKER_01: That little diner to the side of the literally on the side of a hill, right along the river.
• 35:32
  SPEAKER_01: Right.
• 35:33
  SPEAKER_01: And you don't have that in Barstown because Barstown's pretty flat for the most part.
• 35:37
  SPEAKER_01: But Frankfurt just has just a cool old vibe.
• 35:41
  SPEAKER_01: I mean, the state house is there, it's it's uh, I think for me, it's my favorite town to go visit for this kind of stuff.
• 35:51
  SPEAKER_01: And I think this festival, when you go there and you see the train track going through town, that you're literally parking alongside a train track, and then streets are blocked off, and they're not just blocked off for this festival, that one street's blocked off all the tonic.
• 36:05
  SPEAKER_01: They leave that like blocked off so people can go in and out of restaurants and enjoy downtown.
• 36:10
  SPEAKER_08: Well, so it's unique.
• 36:12
  SPEAKER_08: Old, the old brick buildings downtown, you know, that were built uh, you know, what like in the late 1800s, early 1900s, yeah, right along through there.
• 36:22
  SPEAKER_08: Well, and that architecture, and then a lot of the restaurants and the stores themselves take that architecture at like the old 50s cafe.
• 36:32
  SPEAKER_08: Oh, the little diner breakfast, yeah, that we breakfast in sometimes.
• 36:36
  SPEAKER_08: You know, and I mean just a perfect setting and all.
• 36:40
  SPEAKER_08: So, yeah, it is a great town.
• 36:42
  SPEAKER_07: Oh, well, Frankfurt is the capital, and then it also is a river town.
• 36:52
  SPEAKER_07: I mean, and it's kind of like it's a river town that got frozen in time.
• 36:58
  SPEAKER_07: When we first started going there, there was like Bourbon on Maine, it was like there was Buffalo Trace and Bourbon on Maine, and everything else kind of there, there wasn't a lot of stuff for it.
• 37:08
  SPEAKER_07: And they've been remodeling the hotel, which was Oak and I think it's Oak and Embers or uh something, I I don't remember the name, but but it definitely the restaurant that's in that hotel, the whole the hotel is now remodeled beautifully.
• 37:26
  SPEAKER_07: So they've been capturing that.
• 37:28
  SPEAKER_07: Like we went to the the cemetery.
• 37:32
  SPEAKER_08: I want to stop you.
• 37:33
  SPEAKER_08: Definitely, if you decide to go there, you gotta make reservations, especially during Bourbon on the Banks Festival that week.
• 37:42
  SPEAKER_08: So if you want to go check this restaurant out, it's really cool.
• 37:45
  SPEAKER_08: But you gotta make reservations ahead of time, right?
• 37:48
  SPEAKER_08: Yeah, as we so found out.
• 37:51
  SPEAKER_07: But like when we went to the cemetery, CT, you're like on top of the hill and you're looking at all the people, all the distillers and famous people that are in that cemetery, and all the people from Frankfurt, but you're look out looking on this beautiful hill down at the river, across over at the town.
• 38:13
  SPEAKER_07: It's I I I mean, there's a it's go ahead.
• 38:16
  SPEAKER_01: It's a scenic, it's a scenic picture.
• 38:19
  SPEAKER_01: It like you stand up and Davy Crockett is buried up on the top edge of the of the cemetery.
• 38:28
  SPEAKER_01: On on the cemetery on the bank right there, and you're looking down at downtown Frankfurt, but you're literally at his cemetery looking at the statue, and it it it is just a cool, cool spot to go.
• 38:41
  SPEAKER_01: And and again, even if you go to Frankfurt and you're not even there for the bourbon and you're like, hey, I just want to go hang out, the bars have changed dramatically.
• 38:50
  SPEAKER_01: I mean, when we first went there, there there wasn't there wasn't a lot of places to go, you know, and now it's changed and and they keep revitalizing the downtown area and building more and more.
• 39:03
  SPEAKER_01: That restaurant we went to last year that was kind of on the edge of town by the railroad track that we walked in and they couldn't see this.
• 39:11
  SPEAKER_07: That's what we were talking about.
• 39:13
  SPEAKER_07: Reservations needed.
• 39:14
  SPEAKER_07: Yeah.
• 39:15
  SPEAKER_01: But we met there the night before when we when Rachel lost her mind because the guy didn't have gloves on and oh yeah.
• 39:23
  SPEAKER_07: Oh yeah.
• 39:24
  SPEAKER_07: That was that was that I hope they I hope they well, we don't have Rachel this year, so uh we don't have to worry about that.
• 39:31
  SPEAKER_07: But I will say, compared to Barge Town, then Bargetown's a historic small town.
• 39:38
  SPEAKER_07: It's not a historic river town, and they they is very different.
• 39:42
  SPEAKER_07: I mean, Bardstown has that square, and four roads go off in direct in different directions, and Frankfurt has a little bit of a downtown with modern, modern, a couple modern buildings and hotels and and you know, office buildings, and a convention center where that's not Bardstown.
• 40:01
  SPEAKER_07: Bardstown's convention center is on the outskirts.
• 40:04
  SPEAKER_07: It's not, it has nothing to do with you know, Bardstown, downtown area.
• 40:08
  SPEAKER_07: They're very different, like you said.
• 40:10
  SPEAKER_07: And so each one provides a unique experience, both decent in theirselves.
• 40:19
  unknown: All right.
• 40:20
  SPEAKER_08: Walker just died.
• 40:21
  SPEAKER_08: He's he's like T plus 40 minutes and still no old L.
• 40:26
  SPEAKER_08: Good thing Nash has a pre-pour.
• 40:29
  SPEAKER_08: CT's been pre-pouring old L too.
• 40:32
  SPEAKER_01: Pre-pour, I'm on my second pour.
• 40:33
  SPEAKER_07: All right, all right, all right.
• 40:35
  SPEAKER_07: Here we go.
• 40:37
  SPEAKER_07: All right.
• 40:38
  SPEAKER_01: So I get my third one.
• 40:41
  SPEAKER_07: Yeah, this is our bare, this will be the barrel bottle breakdown.
• 40:45
  SPEAKER_07: Oh God.
• 40:46
  SPEAKER_08: Help me, Lord.
• 40:48
  SPEAKER_08: Oh what are you what tell us, Tiny, what are you barrel bottle breakdown?
• 40:53
  SPEAKER_08: So I can write it down here.
• 40:54
  SPEAKER_07: What we are barrel bottle breaking down is the old elk cigar cut punch cut.
• 41:01
  SPEAKER_07: And CT has it.
• 41:02
  SPEAKER_07: I have it, we both have a bottle.
• 41:05
  SPEAKER_07: We were able to because you weren't there.
• 41:08
  SPEAKER_07: Well, Nash, you gotta come.
• 41:11
  SPEAKER_01: Because I'm not special.
• 41:13
  SPEAKER_01: No, you live in South Carolina, bum.
• 41:15
  SPEAKER_01: So when you when you send us messages from your back patio staring out at the ocean, smoking a league of bravada, and we're stuck on the concrete.
• 41:28
  SPEAKER_08: It holds off.
• 41:29
  SPEAKER_08: Right.
• 41:29
  SPEAKER_08: I kind of get it now.
• 41:31
  SPEAKER_08: Yeah, you're welcome.
• 41:33
  SPEAKER_08: Yeah.
• 41:34
  SPEAKER_08: All right.
• 41:35
  SPEAKER_08: What what's the proof on that?
• 41:39
  SPEAKER_01: Um if I could read, she is 109.1 proof.
• 41:47
  SPEAKER_07: And it was it was whiskey advocates top 20.
• 41:54
  SPEAKER_08: All right.
• 41:55
  SPEAKER_08: And I still love it.
• 41:56
  SPEAKER_08: I don't have any room on my pad to write that down.
• 41:59
  SPEAKER_01: So I'll I'll talk about it a little bit.
• 42:01
  SPEAKER_01: So the one thing that's cool on the side of their bottle, old Elk puts some some mash bill and where it came from.
• 42:09
  SPEAKER_01: So this this says this year's cigar cut is a select blend of our award-winning straight whiskeys, aged six to eight years.
• 42:19
  SPEAKER_01: Exquisitely finished and expertly blended.
• 42:24
  SPEAKER_01: It has an old elk eight-year high malt bourbon finished in an Armagnac cask for four months, and it has an old elk seven-year high malt bourbon and an olor rosso sherry cask for six months, it has an old elk six-year wheat and a tawny port for eight months, and then it has an old elk six-year wheat and a saw turn barrel for five months to a year.
• 42:53
  SPEAKER_01: Holy shit! So the saw turn barrel, which we know from our good friends at Neely, you know, that is one that they did some pretty seriously good stuff with that saw turn barrel.
• 43:06
  SPEAKER_01: You don't see that a lot, not common.
• 43:08
  SPEAKER_01: You know, it's it's an expensive barrel.
• 43:11
  SPEAKER_01: So this blends like a like a great wine barrel.
• 43:17
  SPEAKER_07: Well, but they turn wine.
• 43:19
  SPEAKER_07: The way they say it is each old elk cigar cut represents the best of the best from our award-winning cask finish series.
• 43:30
  SPEAKER_07: That's what it is.
• 43:32
  SPEAKER_07: So it's and it is old elk, old elk.
• 43:38
  SPEAKER_01: Do you have a flashlight out, McGyver?
• 43:41
  SPEAKER_01: Yes.
• 43:44
  SPEAKER_01: Holy, holy shit.
• 43:46
  SPEAKER_01: You just had a flashlight out in a lighted room.
• 43:49
  SPEAKER_07: This is the reading.
• 43:51
  SPEAKER_07: No, no, no.
• 43:52
  SPEAKER_07: No, no lights above.
• 43:54
  SPEAKER_07: No lights.
• 43:55
  SPEAKER_07: There's no lights.
• 43:56
  SPEAKER_07: I need, hey, this has been an issue from day one, eight years ago.
• 44:01
  SPEAKER_07: I had, but maybe it'll be different because you weren't here for this part.
• 44:05
  SPEAKER_07: But yesterday, CT, I went and had my an eye, I went and saw an eye doctor because my my my my reading is really bad, but I'm having good days and bad days, mid-range, like for whatever.
• 44:20
  SPEAKER_07: Some days it works, some days it's not.
• 44:22
  SPEAKER_07: So he told me I had astigmatism, but he is going to do the glasses for me.
• 44:28
  SPEAKER_07: I am getting transition, and I'm getting the the bifocals that are that don't have the line, so it's continuous transition, and they're gonna go into my ray bands.
• 44:46
  SPEAKER_07: So pretty much my glasses are gonna become my meta glasses, will become my actual glasses.
• 44:56
  SPEAKER_07: So I will be able to wear them full time.
• 44:59
  SPEAKER_07: Okay.
• 45:00
  SPEAKER_07: Let's go back to the old elk part of this conversation.
• 45:02
  SPEAKER_07: Yeah, there we go.
• 45:04
  SPEAKER_07: You're the one that got me off on the noise.
• 45:08
  SPEAKER_01: You can't you can't see is not my problem.
• 45:11
  SPEAKER_01: It's the old elk.
• 45:13
  SPEAKER_08: Okay.
• 45:14
  SPEAKER_08: So let me get this straight.
• 45:15
  SPEAKER_08: You two are gonna barrel barrel knock this, barrel bash this thing.
• 45:19
  SPEAKER_07: Yeah, we are going to barrel bottle break it down.
• 45:24
  SPEAKER_07: That's what I said.
• 45:25
  SPEAKER_07: Yes, we will break this baby down.
• 45:27
  SPEAKER_07: And what are you're breaking down the Arminac from Ohio?
• 45:33
  SPEAKER_08: Why don't we just let you two break it down and I'll sip on this stuff from Arminac from it?
• 45:37
  SPEAKER_08: Okay, then you're MC in this bitch.
• 45:41
  SPEAKER_07: So let's let's start.
• 45:43
  SPEAKER_07: So let's start.
• 45:45
  SPEAKER_07: Well, let's let's say because uh in honor of Amin and the weeded barrel pick that we got coming, we will then, because we already threw out a bunch of whiskey thief stuff that's happened, we will throw out the old we'll we'll we'll go and old Louisville.
• 46:05
  SPEAKER_07: We'll just throw one in because Amin's awesome.
• 46:09
  SPEAKER_07: CT.
• 46:10
  SPEAKER_08: That's right.
• 46:10
  SPEAKER_08: Talk about my friend old Amin car at Old Louisville Whiskey Company.
• 46:15
  SPEAKER_08: I don't know the guy.
• 46:18
  SPEAKER_01: Is that you take it from here, you mess me.
• 46:24
  SPEAKER_01: Somebody left one of those bags of his uh at an event I was at and it had cigars in it, and they were like, hey, is this yours?
• 46:31
  SPEAKER_01: It has to be yours.
• 46:32
  SPEAKER_01: And I'm like, nope, that's Mark's, because he was so happy that he turned that bag into a cigar bag.
• 46:38
  SPEAKER_07: So you were you were able to give it, get it back to him, huh?
• 46:42
  SPEAKER_01: Yeah, a friend of mine he decided he loved it so much he was gonna make it a cigar bag.
• 46:47
  SPEAKER_07: That's awesome.
• 46:48
  SPEAKER_07: But now at Old Louisville, one of the coolest things is at their new location is you could go up on the roof and see Louis the whole old distilling section of Louisville from the top of the roof.
• 47:04
  SPEAKER_07: That was amazing.
• 47:05
  SPEAKER_07: I mean, Amin took us up there.
• 47:07
  SPEAKER_07: I can't wait to put together the promo for old Louisville.
• 47:11
  SPEAKER_07: We got there, we did it, it was fantastic, and we did that, but it's the old Louisville barrel bottle breakdown.
• 47:19
  SPEAKER_07: And what's the scale, Super Nash?
• 47:22
  SPEAKER_08: All right, we have four different categories.
• 47:26
  SPEAKER_08: Four, I tell you.
• 47:28
  SPEAKER_08: And the first one is nose, second is body, the third is taste, and the fourth is finish.
• 47:34
  SPEAKER_08: Now on the nose and the body, you can give it up to four barrel knocks, right?
• 47:41
  SPEAKER_08: Knock, knock, knock.
• 47:43
  SPEAKER_08: And on the taste and the finish, you can give it up to five barrel knocks.
• 47:47
  SPEAKER_08: But if one categoric is exceptional, beyond your wildest dreams, you can actually give it a butt up um butt up um total of either six or five on the category.
• 48:03
  SPEAKER_08: Woo! So it can possibly score a 19 out of well, the 19 out of 18.
• 48:18
  SPEAKER_07: Yes, it does.
• 48:19
  SPEAKER_07: There's only 18 points, but the butt up up adds an extra.
• 48:23
  SPEAKER_07: All right, here we go.
• 48:25
  SPEAKER_07: All right, all right from a cigar blend, CT.
• 48:28
  SPEAKER_07: How do you like this one?
• 48:29
  SPEAKER_07: I mean, overall, I've had this.
• 48:31
  SPEAKER_07: I mean, me and you've had this.
• 48:33
  SPEAKER_07: My bottle's pretty down for a bottle that I got.
• 48:37
  SPEAKER_01: So you drank more than me, but I I will say this.
• 48:41
  SPEAKER_01: I love it.
• 48:42
  SPEAKER_07: I think you drank more than me tonight.
• 48:45
  SPEAKER_01: No, my bottle's not.
• 48:47
  SPEAKER_01: Mine's barely below the label, top of the label.
• 48:49
  SPEAKER_01: So you're you're further down.
• 48:52
  SPEAKER_01: Um, I was pouring small pours, okay?
• 48:55
  SPEAKER_01: It just looked like it was more because it was coming out of an elk's face.
• 48:59
  SPEAKER_07: At least it wasn't coming out of something else.
• 49:03
  SPEAKER_01: That would be funny, though.
• 49:05
  SPEAKER_01: An elk's ass bottle pour spout would be really cool.
• 49:10
  SPEAKER_01: Like Larry, Larrican needs to do that with the kangaroo.
• 49:14
  SPEAKER_01: We gotta get Greg on that.
• 49:15
  SPEAKER_01: A Lyrican kangaroo that comes out the kangaroo.
• 49:21
  SPEAKER_07: Do not give Greg ideas like that.
• 49:23
  SPEAKER_07: He's already handed out actual kangaroo balls for two years.
• 49:27
  SPEAKER_08: Yes, Greg will do it though.
• 49:30
  SPEAKER_08: I had my hands on mine just the other day.
• 49:33
  SPEAKER_08: What?
• 49:35
  SPEAKER_08: What did you just say?
• 49:38
  SPEAKER_08: The kangaroo ball.
• 49:39
  SPEAKER_08: Oh, kangaroo.
• 49:42
  SPEAKER_00: Okay.
• 49:42
  SPEAKER_08: It's a keychain.
• 49:44
  SPEAKER_08: Kangaroo ball keychain.
• 49:46
  SPEAKER_01: So what'd you what did you think I said?
• 49:49
  SPEAKER_01: I all I heard was something about your balls, and I'm like, what?
• 49:55
  SPEAKER_01: Your kangaroo.
• 49:56
  SPEAKER_01: The kangaroo part got blurped out.
• 49:58
  SPEAKER_01: Anyway, back to the cigar batch.
• 50:01
  SPEAKER_01: So, what I do love, they've included things that that Magnus has done so well, and over the years, that's always been my go-to for cigar batches because I love the fact that she uses the blend of the Armagnacs, the cognacs, the sherries, those kind of things.
• 50:21
  SPEAKER_01: And and I think that's great that they followed suit with similar kind of profiles, but they added in that Saulne barrel, which is definitely different.
• 50:31
  SPEAKER_01: Sherry can be a little overpowering for me.
• 50:34
  SPEAKER_01: Like if it's by itself, it gets a little bit uh tart and over overpowering in some.
• 50:40
  SPEAKER_01: But I think in this blend, it's just the right touch.
• 50:44
  SPEAKER_01: It works well.
• 50:45
  SPEAKER_07: So the cigar cut concept was deliberately built around whiskey that could stand alongside a cigar.
• 50:52
  SPEAKER_07: Old Elk says the base whiskies are aged at least six years, followed by secondary maturation, like you were in finished barrels.
• 51:01
  SPEAKER_07: But during our Middle West interview, Steve explained the thinking behind cigar cut enough structure and acidity to keep the palate working alongside a cigar rather than letting the cigar completely overwhelm the whiskey.
• 51:17
  SPEAKER_07: Now, I thought that was pretty cool to pull that from our interview.
• 51:21
  SPEAKER_07: Yeah.
• 51:22
  SPEAKER_07: Absolutely.
• 51:24
  SPEAKER_07: It's amazing what a I will do.
• 51:29
  SPEAKER_07: I even I even checked that and you said that, and it does it.
• 51:34
  SPEAKER_07: You ask it to do it, and it reviews the whole.
• 51:36
  SPEAKER_07: How does it review the whole interview that we did for like an hour and a half there in like 30 seconds?
• 51:44
  SPEAKER_07: He's it's got all the stuff.
• 51:46
  SPEAKER_07: What is that is an amazing tool, is it not?
• 51:50
  SPEAKER_07: Yeah.
• 51:51
  SPEAKER_07: I just used AI to quote ourselves.
• 51:56
  SPEAKER_01: But you know, the other thing, talk about this before we break it down, and we need to get to breaking it down.
• 52:02
  SPEAKER_01: Old elk, one of the great things that they did, and we probably don't give them enough credit because Steve's been a big part of this once they were acquired by Middle West, is bringing the price down.
• 52:14
  SPEAKER_01: So people for years have followed old elk, they love old elk, and if they like it, it's it's been one of those things they look for it constantly.
• 52:22
  SPEAKER_01: And at$99 for the bottle, it still was a good value for what you were getting for the complexity of it, blah, blah, blah.
• 52:31
  SPEAKER_01: Now they've dropped the price to$79 and just re-released a cigar cut, which we're drinking right now, called Punch Cut.
• 52:42
  SPEAKER_01: And I think at$79, when you compare this, and no offense to Magnus, because I think Magnus is fantastic.
• 52:50
  SPEAKER_01: I love Magnus Cigar Batch.
• 52:52
  SPEAKER_01: But for$199, comparing this at$79, this is definitely for people who don't want to step into that realm.
• 53:02
  SPEAKER_01: This is a great comparable type of bourbon that does not have Amberana in it, because when you throw Amberana in, you're definitely throwing it in a different realm.
• 53:12
  SPEAKER_08: It's not over.
• 53:14
  SPEAKER_08: Wait a minute.
• 53:15
  SPEAKER_08: Did I hear you correctly?
• 53:18
  SPEAKER_08: And then again about Ambarana?
• 53:21
  SPEAKER_01: There's no Ambarana in it.
• 53:23
  SPEAKER_01: Oh pennera.
• 53:24
  SPEAKER_01: So but there are a lot of cigar batches that have Amberana now because they've they've done that over time.
• 53:30
  SPEAKER_01: And that's whatever, if that's what you like.
• 53:33
  SPEAKER_01: Well, I think I think I won't judge you.
• 53:35
  SPEAKER_01: I won't judge you on air.
• 53:36
  SPEAKER_01: In person I will.
• 53:37
  SPEAKER_07: I think what is it?
• 53:40
  SPEAKER_07: What are the I had the stupid cigars.
• 53:43
  SPEAKER_07: What are the ones, the blue ones that are sweet?
• 53:46
  SPEAKER_07: It's oh it's not an Olivia.
• 53:49
  SPEAKER_07: What is it?
• 53:50
  SPEAKER_07: Oh my god.
• 53:53
  SPEAKER_07: No, it's the ones that have the sweet end.
• 53:56
  SPEAKER_07: They're they're everybody there, it's just a one-word cigar that's and it's a hot brand.
• 54:04
  SPEAKER_01: Cigarillo.
• 54:05
  SPEAKER_01: Oval, opal.
• 54:07
  SPEAKER_01: Well, wait a minute.
• 54:07
  SPEAKER_01: You're talking about, are you talking about like sweet cigars?
• 54:10
  SPEAKER_01: Uh not sweet.
• 54:12
  SPEAKER_07: Yeah, a sweet cigar that's the that's that they sell with the cigars.
• 54:15
  SPEAKER_07: You you don't it's not an Olivia, it's something, but that what's the name of that?
• 54:20
  SPEAKER_07: It's the the wrapper's blue and it's it's got a sweet end.
• 54:25
  SPEAKER_07: You had one and I smoked it with you on the porch.
• 54:28
  SPEAKER_01: I'm trying to think.
• 54:29
  SPEAKER_01: So that brain.
• 54:30
  SPEAKER_01: Yeah, it's the creep, it's it's all those crazy Alice and all those different ones that are by uh yeah, yeah.
• 54:37
  SPEAKER_01: I know it's dumping.
• 54:38
  SPEAKER_07: Anyways, if it an Ambarana would go good with if you had a sweeter cigar, you could have a little Amberana and it would make sense.
• 54:46
  SPEAKER_07: But most cigar blends, Amberana has tatiana blues.
• 54:51
  SPEAKER_07: No.
• 54:51
  SPEAKER_01: No, those that's not that wasn't it, but you're right.
• 54:54
  SPEAKER_01: Those are those are sweetened cigars big time.
• 54:57
  SPEAKER_07: Yeah, but I'm talking about one that's just subtle.
• 54:59
  SPEAKER_07: The the end is like it's been dipped, and it's like a brand I bought them like three times before.
• 55:05
  SPEAKER_07: Anyways, it doesn't matter.
• 55:07
  SPEAKER_07: But that type of a cigar, you could have a little Amberana in it, but the whole idea, in my opinion, is exactly what Steve said.
• 55:16
  SPEAKER_07: You want the whiskey to hold up and against the acidity, and there you want it to work alongside the cigar rather than letting the cigar completely overwhelm the whiskey.
• 55:28
  SPEAKER_07: And that isn't a sweet thing.
• 55:32
  SPEAKER_08: You also that that goes vice versa.
• 55:34
  SPEAKER_08: I know I know that that they'll agree with that.
• 55:37
  SPEAKER_08: You don't want your your cigar batch whiskey to overrun your your uh cigar flavors at the same time.
• 55:45
  SPEAKER_01: But when you can find the perfect balance between the cigar and and the cigar batch, and you know that as much as anybody, Nash.
• 55:53
  SPEAKER_01: Like, because you smoke cigars with bourbon a lot more than I do because I don't like them with coffee more.
• 55:58
  SPEAKER_01: But yeah, it has to be a match.
• 56:01
  SPEAKER_01: It can't be sweet bourbon with a strong cigar, it just doesn't work.
• 56:06
  SPEAKER_01: If you're if you're gonna have a medium body cigar, yeah, then it's gotta be a bourbon that's got a medium body flavor to it as well.
• 56:14
  SPEAKER_08: Well, I I found those fuller, stronger cigars with with a heavy burner, bourbon or whiskey, then you start getting bitter taste out of it.
• 56:25
  SPEAKER_08: It starts overrun and you lose your sweetness out of both of them.
• 56:30
  SPEAKER_07: At Royce and Rebecca's at Neely, Maggie Kimbrell was was there.
• 56:35
  SPEAKER_07: And that's she's and I gave I gave her kudos because she seems to be the only person anymore writing any articles about cigars or bourbon.
• 56:46
  SPEAKER_07: Even when you read Whiskey Advocate, everything I've been reading, I actually enjoy her articles a lot, and she's done so much.
• 56:55
  SPEAKER_07: But her, she understands and has taught classes.
• 56:58
  SPEAKER_07: But then the classic person, Michael Veach, smokes cigars forever, and he knows almost every single bourbon he will, even today.
• 57:10
  SPEAKER_07: He's when he re does the reviews with his his nephew Matt, he basically knows what cigar goes with that would go with that bourbon to a T.
• 57:21
  SPEAKER_07: Like he will tell you the brand, the year.
• 57:24
  SPEAKER_07: I mean, it's crazy.
• 57:25
  SPEAKER_08: But just like the boat world, which I I got to find that out firsthand when you let me cover her procession down at New Orleans Bourbon Festival about three years ago.
• 57:38
  SPEAKER_08: And all that's when I actually, and which I told you I, you know, I'd been wanting to meet Maggie for quite a while and got to meet her then and all.
• 57:47
  SPEAKER_08: But also got to see her at uh Kentucky Bourbon Festival when she was there and talked with her a little bit then.
• 57:54
  SPEAKER_08: Great person, very talented.
• 57:56
  SPEAKER_01: All right, just like the bourbon world that's evolving cigars, there's golly, there's so many new ones coming out every day.
• 58:04
  SPEAKER_01: All right, so let's break this down on the nose.
• 58:09
  SPEAKER_01: So mine's been in the glass for a little bit.
• 58:12
  SPEAKER_01: Mine too.
• 58:13
  SPEAKER_01: It it still keeps giving you that nice punch in the nose.
• 58:19
  SPEAKER_01: There's just a nice strong what what what it almost has a sweetness of an amber.
• 58:27
  SPEAKER_01: It's a toffee, it's a toffee sweetness.
• 58:29
  SPEAKER_07: Yeah.
• 58:30
  SPEAKER_07: I mean, you could I I it there's there's some flavors in there that I will pick up.
• 58:36
  SPEAKER_07: I don't know where that what which finishing maybe it's the Orla Rosso.
• 58:41
  SPEAKER_07: But now, do you know if the barrels, is it the old elk finished in the barrels that whisk that Middle West Spirit?
• 58:51
  SPEAKER_07: Is it are they the ones finishing the old elk for the cigar cut?
• 58:55
  SPEAKER_07: Or was this already being finished when they did when they purchased it?
• 59:02
  SPEAKER_01: I could have sworn, and God, is Steve shoot me down if I'm wrong, but I could have sworn he told us this was stuff that they did since the acquisition.
• 59:13
  SPEAKER_01: Yeah, that's what I thought.
• 59:15
  SPEAKER_01: I feel like I feel like this is their new version of the punch.
• 59:22
  SPEAKER_01: Not done out yeah, exactly.
• 59:25
  SPEAKER_07: Yeah, I mean it's it's this is old elk bourbon, uh, but it's also and old elk is unique in the fact that it is a barley bourbon.
• 59:36
  SPEAKER_07: It's not a it's not a rye and it's not a wheat bourbon, it's a barley bourbon.
• 59:42
  SPEAKER_07: It is 34% barley.
• 59:45
  SPEAKER_08: And then I don't believe that you mention that because I'm drinking an OHLQ Arminac cast penis, and I was just reading that about this.
• 59:57
  SPEAKER_08: That this is a high high malted barley.
• 1:00:02
  SPEAKER_08: This is 34% malted barley.
• 1:00:05
  SPEAKER_01: That's old, that's old elk.
• 1:00:07
  SPEAKER_01: That was their that was their thing, is that that's that's what he did is that high barley content what made them what they are.
• 1:00:15
  SPEAKER_07: Well, Greg Metz came up with that mash bill at MGP and he had a shit ton of it.
• 1:00:21
  SPEAKER_07: And old elk bought his stock of what he did and made it into a brand in Colorado.
• 1:00:32
  SPEAKER_07: And and it was out there for a while, and at first, you know, I thought it was a little bit, there was some issues with old elk for me.
• 1:00:41
  SPEAKER_07: But when middle when when OHLQ did the pick and I got to meet Greg and we did those, there were some fantastic barrels, including that Arminac that you have.
• 1:00:50
  SPEAKER_07: I have that bottle.
• 1:00:53
  SPEAKER_07: But what's happening with this right now is there's a there is the Orlor Rosso, I mean, there's caramel toffee, there's a little bit of chocolate, there's baking spices, and then if you the this is one where you gotta rotate your nose around the glen because at the bottom it smells one way, and at one point you will pick up a wine, a red wine or LaRosso Sherry.
• 1:01:22
  SPEAKER_07: You you actually pick it up, you know what I mean?
• 1:01:26
  SPEAKER_07: You can actually pick that up right there.
• 1:01:29
  SPEAKER_07: Now, do you get much leather or tobacco CT?
• 1:01:34
  SPEAKER_01: Yeah, there is definitely a tobacco that's somewhat sweet, but it's not like super it's like sometimes you get a sweet, sweet tobacco.
• 1:01:45
  SPEAKER_01: This is not like that.
• 1:01:46
  SPEAKER_01: This is a I mean, there's raisin.
• 1:01:48
  SPEAKER_01: It's more like a yeah.
• 1:01:50
  SPEAKER_07: There's raising.
• 1:01:51
  SPEAKER_07: Let's back it up a little bit.
• 1:01:53
  SPEAKER_07: What about the nose?
• 1:01:55
  SPEAKER_01: Let's break down the nose, guys.
• 1:01:56
  SPEAKER_01: Let's break down the nose.
• 1:01:58
  SPEAKER_01: Yep.
• 1:01:58
  SPEAKER_01: Yeah, break down the nose.
• 1:02:00
  SPEAKER_01: Jeff, you're getting long-winded.
• 1:02:02
  SPEAKER_01: All right.
• 1:02:02
  SPEAKER_07: I'm getting long-winded.
• 1:02:04
  SPEAKER_07: I'm always long-winded.
• 1:02:05
  SPEAKER_07: I'm not detonated.
• 1:02:06
  SPEAKER_07: I am.
• 1:02:07
  SPEAKER_07: No shit.
• 1:02:08
  SPEAKER_01: I remember, I remember those conversations Jeff would have with me before the podcast.
• 1:02:13
  SPEAKER_01: Hey, I'm gonna let you talk.
• 1:02:15
  SPEAKER_01: You do all the talking.
• 1:02:16
  SPEAKER_01: We're gonna get on, get off.
• 1:02:18
  SPEAKER_01: I'm sure he's had them with you too, Nash.
• 1:02:20
  SPEAKER_01: Oh yeah.
• 1:02:20
  SPEAKER_01: I remember those.
• 1:02:22
  SPEAKER_01: And we're gonna we're gonna be done in 45 minutes, two hours later.
• 1:02:26
  SPEAKER_01: The hell we are.
• 1:02:27
  SPEAKER_01: Okay, so on the nose.
• 1:02:30
  SPEAKER_01: Is this get a four?
• 1:02:31
  SPEAKER_01: Is that a four is the high one?
• 1:02:33
  SPEAKER_01: Yep, four is the high.
• 1:02:34
  SPEAKER_01: I love the high.
• 1:02:35
  SPEAKER_01: Honestly, I love this nose.
• 1:02:38
  SPEAKER_01: I don't know what more I would want out of the nose than this because it just hits it.
• 1:02:43
  SPEAKER_01: So I'm four on the nose.
• 1:02:45
  SPEAKER_08: He's four.
• 1:02:50
  SPEAKER_07: The only way it gets to be done in 45 minutes is if there's a Packer game on during the podcast.
• 1:02:58
  SPEAKER_07: As everybody knew, we got it done last Thursday, and I should have I should have freaking stayed on and just skipped the Packer game, but that's beside the point.
• 1:03:08
  SPEAKER_07: Um nose wise.
• 1:03:10
  SPEAKER_07: Yeah, yeah, yeah.
• 1:03:13
  SPEAKER_07: I don't know.
• 1:03:14
  SPEAKER_07: I I all right.
• 1:03:15
  SPEAKER_07: What's what are you giving on the nose signing?
• 1:03:21
  SPEAKER_07: I I just it's between a three and a four for me.
• 1:03:26
  SPEAKER_07: But I inch it one way or the other.
• 1:03:34
  SPEAKER_07: I will, it's a light four.
• 1:03:40
  SPEAKER_08: A light four.
• 1:03:42
  SPEAKER_08: All right, I read my I read the four in real.
• 1:03:46
  SPEAKER_08: So the body as dark as the four on I gave C T.
• 1:03:49
  SPEAKER_07: So what was the proof on this CT?
• 1:03:53
  SPEAKER_08: 109.4.
• 1:03:56
  SPEAKER_08: 109.1.
• 1:03:58
  SPEAKER_00: Yeah.
• 1:04:01
  SPEAKER_00: I mean, the body in the glass is okay.
• 1:04:04
  SPEAKER_00: It's nothing crazy though.
• 1:04:06
  SPEAKER_07: No.
• 1:04:07
  SPEAKER_07: It drinks middle.
• 1:04:10
  SPEAKER_07: Like like it just doesn't hit the cheeks.
• 1:04:14
  SPEAKER_07: Like the flavor's there.
• 1:04:16
  SPEAKER_07: No.
• 1:04:16
  SPEAKER_07: But that big body always is just that full mouth fill.
• 1:04:20
  SPEAKER_07: And this like delivers.
• 1:04:22
  SPEAKER_07: I mean, I'm not gonna sit here and say that you're not getting, you can't taste this.
• 1:04:25
  SPEAKER_07: And there, it's that's a big taste.
• 1:04:28
  SPEAKER_07: But it doesn't do the it's not taking it to a four, it's a three for me.
• 1:04:34
  SPEAKER_01: Yeah, it doesn't tingle the cheeks at all.
• 1:04:36
  SPEAKER_01: It's it's a this is a straight off the tongue.
• 1:04:40
  SPEAKER_01: Yeah, I'm I'm a three on the on the body as well.
• 1:04:44
  SPEAKER_07: I mean, it goes off the roof of your mouth and you know, and on your tongue, but but it just doesn't go, you know, like what what those big mouth, you know, those big mouth feels with the body.
• 1:04:54
  SPEAKER_07: So all right, so now we're on to the taste.
• 1:04:58
  SPEAKER_07: This is interesting.
• 1:05:03
  SPEAKER_08: You're up on taste.
• 1:05:17
  SPEAKER_01: So the thing about this for the taste is that the the initial taste the sweetness kind of is very light.
• 1:05:29
  SPEAKER_01: The the beginning taste of this to me is is kind of light, it kind of comes in, just goes over the front of the tongue, it's not really much there, but it has such a good finish.
• 1:05:40
  SPEAKER_01: But it's a little light through the beginning to mid palate, so I can't get real excited, but it's got a good flavor, like it's just it's enjoyable to drink.
• 1:05:52
  SPEAKER_07: You can do up to five on the I'm I'm gonna go with man.
• 1:06:00
  SPEAKER_01: The taste is good, but I this is so for the fact that I could sit here and drink this on an evening, especially with a cigar sitting by the fire or whatever, I this bottle I'm totally content with.
• 1:06:13
  SPEAKER_01: I'd drink it all night if that was what I needed to do.
• 1:06:16
  SPEAKER_01: Four is my score on that.
• 1:06:22
  SPEAKER_07: Good analogy.
• 1:06:24
  SPEAKER_07: So this is not a summer bourbon.
• 1:06:31
  SPEAKER_07: This is fall winter bourbon.
• 1:06:34
  SPEAKER_07: There's no doubt about it.
• 1:06:36
  SPEAKER_07: I I don't know if you can honestly Are you saying that?
• 1:06:40
  SPEAKER_08: Are you saying that because of the flavors it had?
• 1:06:43
  SPEAKER_08: Yeah, you've been using it.
• 1:06:44
  SPEAKER_07: The flavors, the flavors on this are fig, raisin, dark fruit.
• 1:06:52
  SPEAKER_07: There's a little bit, I get a little bit of a sweet tobacco.
• 1:06:57
  SPEAKER_07: I will save sort of sort of fall fall.
• 1:07:00
  SPEAKER_07: Oh, yeah.
• 1:07:01
  SPEAKER_07: You know, and this would make harvest time.
• 1:07:04
  SPEAKER_07: If if it this would make excellent bourbon balls.
• 1:07:08
  SPEAKER_07: This reminds me a lot of early times bottled in bond before Buffalo Trace changed it.
• 1:07:17
  SPEAKER_01: There's all those flavors.
• 1:07:19
  SPEAKER_01: Let's do bourbon balls with this.
• 1:07:21
  SPEAKER_01: That would be kind of fun.
• 1:07:23
  SPEAKER_07: Yeah, we should grab another one and see if we can get Middle West to do bourbon balls.
• 1:07:29
  SPEAKER_07: Good luck.
• 1:07:30
  SPEAKER_07: I've tried.
• 1:07:31
  SPEAKER_07: I've tried everyone.
• 1:07:32
  SPEAKER_07: Not not this one though.
• 1:07:34
  SPEAKER_07: Old elk bourbon balls.
• 1:07:36
  SPEAKER_07: That would be interesting.
• 1:07:37
  SPEAKER_04: Old elk balls.
• 1:07:40
  SPEAKER_04: Old elk balls.
• 1:07:41
  SPEAKER_04: No, no.
• 1:07:44
  SPEAKER_01: No old elk balls.
• 1:07:47
  SPEAKER_01: I mean, if if it was Larrick and he'd be all Greg would be like, yes, yeah.
• 1:07:52
  SPEAKER_07: Yeah, with Greg, I did him.
• 1:07:53
  SPEAKER_07: I did Larric.
• 1:07:54
  SPEAKER_07: I did it with Larrikan.
• 1:07:56
  SPEAKER_07: He got him.
• 1:07:57
  SPEAKER_07: And and then we were thinking you'd call him kangaroo balls.
• 1:08:03
  SPEAKER_07: Anyways.
• 1:08:04
  SPEAKER_07: All right.
• 1:08:06
  SPEAKER_07: I'm on the spot for taste.
• 1:08:10
  SPEAKER_07: Yes, you are.
• 1:08:17
  SPEAKER_07: I'm gonna concur with a four on that also.
• 1:08:26
  SPEAKER_07: Now, the finish is medium.
• 1:08:31
  SPEAKER_07: It's not it's not a long finish.
• 1:08:34
  SPEAKER_07: No.
• 1:08:35
  SPEAKER_07: And it has no staying power.
• 1:08:38
  SPEAKER_07: I would love to, except for the fact that social media doesn't allow for this, but I would love to be able to have a have the right paired cigar with this because this is a cigar blend.
• 1:08:52
  SPEAKER_07: And to me, it has the sweetness.
• 1:08:55
  SPEAKER_07: So if you were gonna do a bigger, bolder cigar with a little bit like you know, a little chocolate, but also a big tobacco flavor, this would pair really well to basically sweeten it up a little bit.
• 1:09:12
  SPEAKER_07: And it's sweet enough, I think, to stand up to a big cigar.
• 1:09:16
  SPEAKER_07: I do like it.
• 1:09:17
  SPEAKER_07: When it comes to cigar blends, when you're talking about Magnus, I think there's only a few batches that stand up to this batch.
• 1:09:26
  SPEAKER_07: I think there's a lot of batches, cigar batches that they do that don't stand up to this.
• 1:09:33
  SPEAKER_07: So I'm gonna go.
• 1:09:35
  SPEAKER_07: I think it is just an average finish.
• 1:09:38
  SPEAKER_07: I don't get anything, I get pretty much a transfer.
• 1:09:42
  SPEAKER_07: It's nice, it's pleasant.
• 1:09:44
  SPEAKER_07: It's to me, it's pretty much average, so I give that a three.
• 1:10:03
  SPEAKER_01: You know, you think about the different barrels that are influencing this batch, and you would expect the finish to kind of evolve.
• 1:10:12
  SPEAKER_01: It happens on the taste.
• 1:10:14
  SPEAKER_01: Yeah, it you would, but you would.
• 1:10:16
  SPEAKER_01: You'd think, oh, it's gonna change.
• 1:10:18
  SPEAKER_01: There's gonna be, oh, it's gonna do this if it really doesn't.
• 1:10:20
  SPEAKER_01: And not that that's bad, because again, this bottle is a as a sit-down drink with a cigar is fantastic.
• 1:10:28
  SPEAKER_01: That's a dissecting it for complexity and that it's going to evolve, probably not as much.
• 1:10:34
  SPEAKER_01: So it definitely can't earn the highest award for the finish because it's just not.
• 1:10:40
  SPEAKER_01: So again, I'm a three on the finish.
• 1:10:43
  SPEAKER_07: Well, there we go.
• 1:10:47
  SPEAKER_07: It's not a hard one to uh decipher considering we ranked it pretty much straight across the board.
• 1:10:54
  SPEAKER_07: Total 14.
• 1:10:55
  SPEAKER_07: 14 out of 18, which in my opinion, you know, I'm always looking for anything over 12 is something that I would I would I'm recommending.
• 1:11:08
  SPEAKER_07: But when you get into the 14 between the 14 and the 18, you're I mean, this bottle is what's the price?
• 1:11:16
  SPEAKER_07: 79.
• 1:11:18
  SPEAKER_07: You can pull off a 14 for$79, and it's a cigar blend.
• 1:11:23
  SPEAKER_07: And here's the kicker on it.
• 1:11:28
  SPEAKER_07: It's a cigar blend.
• 1:11:30
  SPEAKER_07: And we didn't taste, we just tasted this without a cigar.
• 1:11:34
  SPEAKER_07: I mean, if the kicker is not that it's a cigar blend, the kicker is the kicker is it's a cigar blend that we just raided without a cigar.
• 1:11:46
  SPEAKER_07: This is made to smoke a cigar with, and I understand we can't.
• 1:11:52
  SPEAKER_07: Yeah, you can do that, but we can't.
• 1:11:56
  SPEAKER_07: But like like I said, I would love to be able to with you guys this weekend.
• 1:12:05
  SPEAKER_07: This is gonna be fantastic, I think, and I'm excited.
• 1:12:12
  SPEAKER_08: Bring me in there.
• 1:12:13
  SPEAKER_08: I mean, I just wanted to tell you that I stopped by my cigar humidor shop today, and I've got about 12 different nub cigars.
• 1:12:28
  SPEAKER_01: Oh, you got the flavored ones for Jeff?
• 1:12:31
  SPEAKER_01: The cappuccino?
• 1:12:33
  SPEAKER_01: No, I did not get any flavored.
• 1:12:34
  SPEAKER_01: I'll bring it I got the good ones.
• 1:12:37
  SPEAKER_01: I got some flavored stuff, I'll bring it up.
• 1:12:39
  SPEAKER_07: I got some nubs of my own, but I do like I I found but just keep keep this PG 13.
• 1:12:46
  SPEAKER_07: Yeah, we don't have to.
• 1:12:46
  SPEAKER_07: My um, but but my cigar smoking experience is it's I I admit that if I there's been, I would say 80% of the time, I don't I don't I don't have the time to take a full to do the full cigar.
• 1:13:04
  SPEAKER_07: I usually it's just a quarter and I'm a full cigar.
• 1:13:08
  SPEAKER_07: I can't take it.
• 1:13:09
  SPEAKER_07: I mean, I'm not I'm not Monica Lewinsky.
• 1:13:12
  SPEAKER_07: But anyways, I what I so but as you know, those smaller, I enjoy those, those are perfect.
• 1:13:26
  SPEAKER_07: The timing of what I want to do.
• 1:13:29
  SPEAKER_07: Usually, even in, I mean, I don't have an hour in the morning.
• 1:13:33
  SPEAKER_00: I mean you don't what make time, make time.
• 1:13:38
  SPEAKER_07: No, there's that's I I'm not smoking a cigar and drinking coffee at 5 a.m.
• 1:13:43
  SPEAKER_07: for an hour.
• 1:13:46
  SPEAKER_08: All right, guys.
• 1:13:48
  SPEAKER_08: How about how about I do a five-minute minute bottle breakdown of Old Elk OHLQ 2022 pick of the Armadneck cask finish?
• 1:14:03
  SPEAKER_08: I will barrel number 31, and it is cask finished at 113.5 proof.
• 1:14:12
  SPEAKER_08: Boom, that's the bottle right there.
• 1:14:14
  SPEAKER_07: Well, I can I can drink along with you because I have it right here, and I believe.
• 1:14:20
  SPEAKER_07: Wait, hey CT, are you ready?
• 1:14:23
  SPEAKER_01: What?
• 1:14:24
  SPEAKER_01: Oh, Jesus.
• 1:14:25
  SPEAKER_07: Mine is barrel 27, and this is Arminac Cast Finish, right?
• 1:14:35
  SPEAKER_07: Is it?
• 1:14:37
  SPEAKER_07: Yeah, okay.
• 1:14:38
  SPEAKER_07: Yep, that's what I got.
• 1:14:40
  SPEAKER_07: I picked that barrel.
• 1:14:42
  SPEAKER_07: That's cool.
• 1:14:44
  SPEAKER_07: You picked your barrel.
• 1:14:45
  SPEAKER_07: I no, I picked all of them.
• 1:14:47
  SPEAKER_07: All of them.
• 1:14:48
  SPEAKER_07: The whole thing.
• 1:14:50
  SPEAKER_07: We tasted 36 barrels and they picked 32 of them.
• 1:14:54
  SPEAKER_07: That was and I sat next to Jim Kanepa that on that pick.
• 1:14:59
  SPEAKER_01: How hard is it to pick 32 of 36 barrels?
• 1:15:03
  SPEAKER_01: My God, the fact they didn't walk away with 36 after tasting them all is amazing.
• 1:15:08
  SPEAKER_07: No, there was there was there was a couple of those four barrels because the one because wrong with them.
• 1:15:15
  SPEAKER_07: What do you mean?
• 1:15:15
  SPEAKER_07: One tasted like a band-aid.
• 1:15:17
  SPEAKER_07: There was there was out of them, there was a yeah.
• 1:15:22
  SPEAKER_04: And then a dill pickle, a flat tire, and a dill what?
• 1:15:27
  SPEAKER_04: A dill a pickle?
• 1:15:29
  SPEAKER_08: A dill pickle, a flat tire, and no, there was a couple of the the specialty barrels.
• 1:15:37
  SPEAKER_07: They they took all the Armagnac, but there was a couple finished that were finished that they didn't take because of the the price.
• 1:15:45
  SPEAKER_07: So three were were finished barrels, and then the the one there was only one that had a bad that everybody agreed that was not was not a pick.
• 1:15:57
  SPEAKER_08: Oh my god, this tastes like mildew.
• 1:16:01
  SPEAKER_08: Barrel rod.
• 1:16:02
  SPEAKER_08: Pork rod.
• 1:16:04
  SPEAKER_08: Yeah.
• 1:16:06
  SPEAKER_07: No, I mean, and we tasted that.
• 1:16:08
  SPEAKER_07: That was like barrel number 27 that we're tasting.
• 1:16:11
  SPEAKER_07: And by the time you get to 27, CT, you know when you're tasting.
• 1:16:17
  SPEAKER_07: I mean, did this happen to you guys at Kentucky Bourbon Festival?
• 1:16:21
  SPEAKER_07: At one point, we tasted so much freaking bourbon, and that's what we were doing, because we probably tasted the most different, the most different bourbons at all times.
• 1:16:33
  SPEAKER_07: But what was crazy about it was we didn't, we weren't drinking a lot of it.
• 1:16:39
  SPEAKER_07: We were just tasting.
• 1:16:40
  SPEAKER_07: Did you guys did it fry your palate?
• 1:16:42
  SPEAKER_07: Was your palate fried?
• 1:16:44
  SPEAKER_07: At one point, I swear to God, at the festival, every single bourbon I was tasting tasted exactly the same.
• 1:16:51
  SPEAKER_01: It doesn't take long.
• 1:16:53
  SPEAKER_01: I mean, you you start, I that's why I think we've all said that you drink the best thing that you're gonna drink for the day.
• 1:17:00
  SPEAKER_01: Like if you have a special pour, drink it early because you just won't taste it as well as you started to have other things.
• 1:17:07
  SPEAKER_01: And unfortunately, on barrel picks, we've all been on them where you get to the fourth, fifth, sixth barrel, and it's like, okay, yeah, that they get better because everything gets better at the sixth barrel.
• 1:17:21
  SPEAKER_01: I mean, come on.
• 1:17:22
  SPEAKER_01: But the the first barrel doesn't have a chance in hell of winning in a barrel pick unless barrel number five and six are absolutely trash.
• 1:17:35
  SPEAKER_08: Trash is horrible, yeah.
• 1:17:36
  SPEAKER_01: By the time you get to it, you're like, yeah.
• 1:17:39
  SPEAKER_01: You know, if I was setting up a barrel pick, I would do that.
• 1:17:43
  SPEAKER_01: I would literally put the best barrel as number one, and I would put my worst barrel at number six so that you pick six by the time you got to it.
• 1:17:51
  SPEAKER_07: I like barrel picks where they don't even have them open.
• 1:17:55
  SPEAKER_08: Okay, now that my five-minute barrel.
• 1:17:58
  SPEAKER_07: I'm ready.
• 1:17:59
  SPEAKER_07: I'm ready to go.
• 1:18:01
  SPEAKER_07: Here we go.
• 1:18:02
  SPEAKER_07: Is in his 12th minute.
• 1:18:05
  SPEAKER_07: Hey, Roxy went to a berth for F's sake.
• 1:18:09
  SPEAKER_07: I'm telling you, I'm I'm I'm in it.
• 1:18:12
  SPEAKER_07: And CT jumped on.
• 1:18:14
  SPEAKER_07: Where were you, CT, before this?
• 1:18:17
  SPEAKER_01: I'm not gonna let him answer that.
• 1:18:19
  SPEAKER_01: It was working.
• 1:18:20
  SPEAKER_01: No, I was working at my building and coming back from that.
• 1:18:24
  SPEAKER_07: Okay, thank you for jumping on tonight because I can't wait to see you guys Friday.
• 1:18:28
  SPEAKER_07: Absolutely.
• 1:18:30
  SPEAKER_01: All right, we can wait, but you know, that's I appreciate it.
• 1:18:34
  SPEAKER_08: On the nose.
• 1:18:36
  SPEAKER_08: Great nose.
• 1:18:37
  SPEAKER_08: Great nose.
• 1:18:39
  SPEAKER_08: This Armanac finish is really fruity, and you can smell that that toasted wheat like uh like a frosted mini wheat.
• 1:18:50
  SPEAKER_08: Great nose, love it.
• 1:18:53
  SPEAKER_08: Got a lot going on.
• 1:18:55
  SPEAKER_08: You can keep nosing it, and and more is gonna come out.
• 1:18:58
  SPEAKER_08: But I gave it a four on the nose.
• 1:19:01
  SPEAKER_07: There's a cinnamon toast crunch aspect to mine.
• 1:19:09
  SPEAKER_08: Oh my god.
• 1:19:11
  SPEAKER_08: I will give you that.
• 1:19:13
  SPEAKER_08: It almost tastes like a cinnamon frosted mini wheat.
• 1:19:17
  SPEAKER_08: Yeah, there's just like there's a there's just one little part.
• 1:19:21
  SPEAKER_08: Toasted wheat, that toasted wheat is just so prevalent in my God.
• 1:19:26
  SPEAKER_08: This this is this is really good.
• 1:19:32
  SPEAKER_07: I love the nose on that.
• 1:19:33
  SPEAKER_07: I agree with you.
• 1:19:34
  SPEAKER_07: I'm not in this, but I agree with what you gave it.
• 1:19:38
  SPEAKER_07: Hey Kirk.
• 1:19:40
  SPEAKER_07: Kirk, good to see you.
• 1:19:41
  SPEAKER_07: We're gonna be going, we're gonna be going live with you guys in a couple minutes.
• 1:19:47
  SPEAKER_08: Real thick in the glass.
• 1:19:54
  SPEAKER_08: It tangles all over.
• 1:19:56
  SPEAKER_08: Even gets to the sides.
• 1:19:57
  SPEAKER_08: It does.
• 1:19:58
  SPEAKER_08: What's the proof on yours?
• 1:20:00
  SPEAKER_08: Uh what was the proof on yours?
• 1:20:02
  SPEAKER_08: Mine is 113.5.
• 1:20:06
  SPEAKER_07: Oh, damn it.
• 1:20:08
  SPEAKER_08: I dropped the inch right in there, right around 110 proof.
• 1:20:14
  SPEAKER_08: All right, I'll tell you, I'll tell you mine.
• 1:20:17
  SPEAKER_08: I'll give the bot body a four, too.
• 1:20:20
  SPEAKER_08: There we go.
• 1:20:22
  SPEAKER_07: Oh.
• 1:20:23
  SPEAKER_07: Gotta not knock anything over in my little cramped space.
• 1:20:31
  SPEAKER_07: You lost your son, your glasses.
• 1:20:33
  SPEAKER_07: No, I dropped the.
• 1:20:35
  unknown: Oh.
• 1:20:37
  SPEAKER_07: I gave myself a leg cramp.
• 1:20:42
  SPEAKER_07: Oh, you old fucker, you yes.
• 1:20:45
  SPEAKER_07: I did too much today.
• 1:20:48
  SPEAKER_08: I had He got a leg cramp tasting whiskey.
• 1:20:51
  SPEAKER_07: I got no, I got a leg cramp goddamn picking up a flashlight.
• 1:20:58
  SPEAKER_08: Oh, and I needed to be able to read the label.
• 1:21:01
  SPEAKER_08: Meantime, while we're waiting on the proof, I'm gonna move on to the taste.
• 1:21:07
  SPEAKER_08: The proof is a hundred and five minutes-minute breakdown now for 25 minutes.
• 1:21:12
  SPEAKER_08: 116.8.
• 1:21:16
  SPEAKER_08: 116.8?
• 1:21:18
  SPEAKER_08: Oh, yours is a little higher.
• 1:21:20
  SPEAKER_07: All right, there we go.
• 1:21:21
  SPEAKER_07: I gave you that.
• 1:21:23
  SPEAKER_07: Leg cramping all.
• 1:21:26
  SPEAKER_07: Jesus Christ.
• 1:21:30
  SPEAKER_08: And we're talking like light summer fruits, a little citrusy.
• 1:21:35
  SPEAKER_08: What did you get the body?
• 1:21:38
  SPEAKER_08: Uh four.
• 1:21:39
  SPEAKER_07: Okay.
• 1:21:41
  SPEAKER_08: And uh, I'm gonna give the taste a four, too.
• 1:21:44
  SPEAKER_08: Lots of flavors going on, well balanced across through there.
• 1:21:51
  SPEAKER_08: A little caramel coming through.
• 1:21:53
  SPEAKER_08: All right, but I'm gonna have to attribute that, move that on into the finish.
• 1:21:59
  SPEAKER_08: I like the finish of this.
• 1:22:02
  SPEAKER_08: This is not a summer sipping whiskey, bourbon.
• 1:22:09
  SPEAKER_07: This is damn good.
• 1:22:10
  SPEAKER_07: I remember picking this armanac, that's why I have it.
• 1:22:17
  SPEAKER_08: Sitting out on the back deck.
• 1:22:20
  SPEAKER_08: I too would recommend smoking a nice cigar, a medium-bodied cigar with this.
• 1:22:27
  SPEAKER_08: I'm gonna have to give the finish because I like it.
• 1:22:30
  SPEAKER_08: It's got a nice medium hug.
• 1:22:33
  SPEAKER_08: You feel just a little bit of warmth right there in the top of your chest, too.
• 1:22:38
  SPEAKER_08: But the flavors are lasting.
• 1:22:42
  SPEAKER_08: Getting those light summer fruits still coming across.
• 1:22:46
  SPEAKER_08: So I'm gonna have to give it the finish of four, too, for a total of 16 out of 18.
• 1:22:53
  SPEAKER_07: So these are this is OHLQ.
• 1:22:57
  SPEAKER_07: And I bought this bottle, and this is this is I shouldn't even be.
• 1:23:02
  SPEAKER_07: But this is my I have the top too.
• 1:23:06
  SPEAKER_07: This is my beef.
• 1:23:08
  SPEAKER_07: So this I thought was we we got when we picked this bottle, it's got the it's this is unopened, and I put it up.
• 1:23:18
  SPEAKER_07: I thought I was buying the OHLQ straight wheat whiskey because their wheat whiskey was seven years old, right?
• 1:23:26
  SPEAKER_07: And this is the first avenue bourbon crew.
• 1:23:32
  SPEAKER_07: That's not the right one.
• 1:23:33
  SPEAKER_07: Steve Suja.
• 1:23:36
  SPEAKER_07: That's not the one.
• 1:23:37
  SPEAKER_00: That can't be the right one.
• 1:23:38
  SPEAKER_07: I know it's not, and I'm realizing that.
• 1:23:42
  SPEAKER_07: Why is the First Avenue Bourbon crew for sale at my giant eagle on single barrel Saturday?
• 1:23:56
  SPEAKER_07: Welcome to the OHLQ.
• 1:23:58
  SPEAKER_07: Yeah, that it's like at one point, everybody would I'd like to say if there's a maker's mark picked in the dark, I want to know about it.
• 1:24:06
  SPEAKER_07: Hey, I really do.
• 1:24:08
  SPEAKER_01: The Meerfield Golf Course would like to know what happened to their Eagle Rare barrel pick that got distributed just years ago.
• 1:24:15
  SPEAKER_07: Well, right now they're the OHLQ's in the process of basically, I think we should all get together and form some sort of alliance because I think they're actually just going through and taking everybody's barrels.
• 1:24:32
  SPEAKER_07: It's crazy, is what it is.
• 1:24:36
  SPEAKER_07: They gotta be aging them and selling them for a higher price.
• 1:24:41
  SPEAKER_07: No, they're they're bottled.
• 1:24:42
  SPEAKER_07: It's bottled.
• 1:24:43
  SPEAKER_07: I know for a fact it's already up here in a in a thing, waiting for me to give up.
• 1:24:49
  SPEAKER_07: And I did give up.
• 1:24:50
  SPEAKER_07: And today we started, we started our different version of what we do, and those two picks.
• 1:24:57
  SPEAKER_07: Nash, you're gonna have to let me know how many, and you could start telling people about the old Louisville, and you could start telling them about the bus tour, and we need to on the bus tour, you know, everybody just needs to contact us what they want.
• 1:25:12
  SPEAKER_07: We need to be able, hey, when we're down at when we're at you know, at Old Carter, where we're in Louisville.
• 1:25:21
  SPEAKER_07: Yeah, can we go?
• 1:25:23
  SPEAKER_07: Do you did can we get some more samples from I'm gonna get samples of the barrel from Hannah while I'm down at Bourbon on the you want to go to Old Louisville on Friday?
• 1:25:36
  SPEAKER_07: Maybe pick up, ask Amin for a Amin is out of town, but I think Adam is there, so I I'll text him tomorrow and I'm sure we can stop in and yeah, pick that up for tasting so that we could sick mat on the world and just start getting this because we're just gonna basically have people tell us and we're gonna just make we'll just make a run down there for anybody who wants one, and you know, and that's what we're gonna do.
• 1:26:05
  SPEAKER_07: We're just gonna supply a service to be able to, and and they're just getting it through the distilleries.
• 1:26:13
  SPEAKER_07: Uh there's nothing wrong with it.
• 1:26:15
  SPEAKER_07: There's nothing wrong with that.
• 1:26:16
  SPEAKER_07: There's no illegal activities, it's being run through the distillery and a free mule service.
• 1:26:23
  SPEAKER_07: Yep.
• 1:26:24
  SPEAKER_01: Nash, did you come up with a point on this thing yet?
• 1:26:27
  SPEAKER_01: Are we done with the old out on the finish?
• 1:26:29
  SPEAKER_01: Yeah, yeah.
• 1:26:30
  SPEAKER_08: What was the finish?
• 1:26:31
  SPEAKER_08: Yeah, I said four.
• 1:26:33
  SPEAKER_08: Total of 16.
• 1:26:35
  unknown: Okay.
• 1:26:36
  SPEAKER_07: So I would go one, I disagree.
• 1:26:39
  SPEAKER_07: I'd say the finish is a five.
• 1:26:41
  SPEAKER_07: That's I would say 17.
• 1:26:43
  SPEAKER_07: Uh, this this this was a good barrel.
• 1:26:47
  SPEAKER_01: Yeah.
• 1:26:48
  SPEAKER_01: So I agree.
• 1:26:50
  SPEAKER_01: Very good.
• 1:26:50
  SPEAKER_01: As we wrap this up and we talk about bourbon on the banks, a couple of things.
• 1:26:57
  SPEAKER_01: If you've been to Buffalo Trace and you come down into town, Buffalo Trace is on your right.
• 1:27:06
  SPEAKER_01: If you continue just about a quarter to a half a mile down the road, that's where Bourbon on the Banks is at.
• 1:27:12
  SPEAKER_01: It's on the same side of the road, probably a half mile or more, actually.
• 1:27:16
  SPEAKER_01: On the same side of the road as the bank, that's where you're gonna find bourbon on the banks.
• 1:27:21
  SPEAKER_01: But let's plug some distilleries that we know offer some great things.
• 1:27:26
  SPEAKER_01: We've already talked about Larrickan and in Lawrenceburg, which is not far.
• 1:27:32
  SPEAKER_01: So you've got wild turkey, you've got Larrickin in Lawrence, and Greg's awesome, even though he gives me shit for not talking to him.
• 1:27:43
  SPEAKER_01: I'm still plugging for Greg because we love Greg.
• 1:27:46
  SPEAKER_01: And he's got good cigars.
• 1:27:48
  SPEAKER_01: He's one of the only places in the humidor.
• 1:27:52
  SPEAKER_01: Yeah, he's got his own humidor there.
• 1:27:54
  SPEAKER_01: And and let me tell you, and a nice smoking lounge outside.
• 1:27:59
  SPEAKER_01: Yeah, he's got a great, like their menu for cocktails is always great.
• 1:28:04
  SPEAKER_01: They do such a good job of making slushies to just bourbon-influenced cocktails.
• 1:28:10
  SPEAKER_01: So go to Larrickan.
• 1:28:12
  SPEAKER_01: You gotta go.
• 1:28:14
  SPEAKER_01: If if anything for wild turkey is to go get a drink, you get a free glass, your glass is yours to keep.
• 1:28:21
  SPEAKER_01: But sit out and look out over the gorge.
• 1:28:24
  SPEAKER_01: That's that's a phenomenal view.
• 1:28:25
  SPEAKER_01: It's it's awesome.
• 1:28:27
  SPEAKER_01: So do that.
• 1:28:28
  SPEAKER_01: If you're at Buffalo Trace and you're doing the tour and the tasting, it's all free.
• 1:28:33
  SPEAKER_01: That's probably the one thing that Buffalo Trace does better than anybody.
• 1:28:36
  SPEAKER_01: Everything's free.
• 1:28:37
  SPEAKER_01: Tours free, tasting's free, you can do them daily.
• 1:28:40
  SPEAKER_01: They always offer a lot of different product.
• 1:28:43
  SPEAKER_01: I'm sure during bourbon on the banks, they're gonna have some special bottle drops.
• 1:28:47
  SPEAKER_01: And the and the snakes, if you hear the word snake, just so you know, it's not an actual snake, it's a line that is now formed one, two, three, four lines, and they call it a snake.
• 1:29:01
  SPEAKER_01: So go to Buffalo Trace, but also go across the street to Mattingley.
• 1:29:05
  SPEAKER_01: Jay Mattingley is freaking awesome.
• 1:29:08
  SPEAKER_01: They don't get probably the publicity they should, but Cameron Mattingley, I've talked to him several times here lately.
• 1:29:16
  SPEAKER_01: Lately?
• 1:29:17
  SPEAKER_07: Cameron, you've been talking to Cameron lately, he's back kind of in it.
• 1:29:22
  SPEAKER_01: Oh, yeah, he's he's still there.
• 1:29:24
  SPEAKER_01: So but that that whole thing is such a great experience to be able to blend your own mash, to to take different barrels, come up with your own thing.
• 1:29:35
  SPEAKER_01: That's a great place to go.
• 1:29:36
  SPEAKER_01: So go to Mattingley, but also right down the street, you've got what I call that little core.
• 1:29:43
  SPEAKER_01: Corridor, you've got Woodford.
• 1:29:46
  SPEAKER_01: You can stop at Woodford, then stop at the stave for lunch, then you can go down to Castle and Key, and again, probably one of the most places you're gonna see.
• 1:29:57
  SPEAKER_01: And then Glen's Creek is right there.
• 1:30:00
  SPEAKER_01: And then you finish at Glens Creek and Cranky Dave.
• 1:30:03
  SPEAKER_07: Cranky Dave get any better.
• 1:30:05
  SPEAKER_07: No, no, no, not Cranky Dave, Crazy Dave.
• 1:30:08
  SPEAKER_07: I'll go with Crazy Dave.
• 1:30:10
  SPEAKER_01: People, people love Cranky Dave, though.
• 1:30:13
  SPEAKER_01: Like I was talking to somebody and they were like, is that that little place that's old, but has that guy who's like the owner?
• 1:30:20
  SPEAKER_01: And he like comes out and I'm like, yeah, that's cranky.
• 1:30:22
  SPEAKER_07: You mean the old old crow distillery?
• 1:30:26
  SPEAKER_07: That that, yeah, I just I still to this time, I think I'm I I assert that when you go to Glen's Creek and Dave's there, it's like going to Disney World where you go on the Pirates of the Caribbean and they have animatronic pirates attacking you and things blowing up in the water on the Pirates of the Caribbean.
• 1:30:56
  SPEAKER_07: And Dave's distillery is just like that.
• 1:30:58
  SPEAKER_07: He basically has in you're you're tasting with him, and alarms go off in the back that maybe, and then he doesn't send his wife back there because they she sends the assistant back there, so the whole distillery doesn't blow up, and then sometimes there's flooding.
• 1:31:16
  SPEAKER_07: I really feel that Dave is the pirates of the Caribbean Disney ride of bourbon, and he's the pirate that's dealing at the bar that's drunk, and he's dealing out the the you know the the pen pieces and and whatever, and he's talking and telling you all about the history.
• 1:31:40
  SPEAKER_07: I mean, that's Dave.
• 1:31:41
  SPEAKER_07: It's the Pirates of the Caribbean Disney ride.
• 1:31:44
  SPEAKER_07: I mean, it's just like you're gonna basically have it's almost a guarantee that there's gonna be some sort of distillery emergency when you're there.
• 1:31:55
  SPEAKER_08: Right.
• 1:31:56
  SPEAKER_08: It's got a message from Randy about your uh old elf.
• 1:32:04
  SPEAKER_08: He's got a message from Randy about the old elk.
• 1:32:07
  SPEAKER_08: Oh, okay.
• 1:32:07
  SPEAKER_01: But so then you get those three right on the same road.
• 1:32:11
  SPEAKER_01: So again, you've got lunch at the stave, you've got those three places all on the same road.
• 1:32:16
  SPEAKER_01: Then you can go up to Four Roses.
• 1:32:19
  SPEAKER_01: There's so many other things, and and Benson Valley that's in actually, I think they have two locations now, one downtown and one at their actual distillery, the old site.
• 1:32:30
  SPEAKER_01: But I think the place to end up the night is whiskey thief.
• 1:32:35
  SPEAKER_01: And we talk about whiskey thief, and and there's people that have been there and there's people who haven't.
• 1:32:40
  SPEAKER_01: That farm is the absolute best place to end your night.
• 1:32:45
  SPEAKER_01: Like if you're gonna go and you wanna enjoy drinking straight from the barrel, and then have a cigar, sit outside, look at the fields, watch the sunset.
• 1:32:58
  SPEAKER_01: That place is absolutely perfect.
• 1:33:00
  SPEAKER_08: I will tell you to have some live bands out there.
• 1:33:04
  SPEAKER_08: Yep.
• 1:33:05
  SPEAKER_08: Food truck.
• 1:33:06
  SPEAKER_07: And they got that Thursday night before, they have the whiskey thief kickoff party for bourbon on the banks.
• 1:33:12
  SPEAKER_07: If you come out there, there's there's gonna be live music, there's gonna be, they're gonna be tasting their barrel pick.
• 1:33:18
  SPEAKER_07: They the whole thing last year was Amsey, whatever.
• 1:33:21
  SPEAKER_07: I can't wait.
• 1:33:22
  SPEAKER_07: But the other aspect was is that I'm telling you, CT, this past Saturday, Hannah brought Whiskey Thief to Ohio, and it was nuts.
• 1:33:36
  SPEAKER_07: Like, it was crazy to be here and have that of what they do.
• 1:33:44
  SPEAKER_07: I mean, it's just like, but she's she's everything that is good about whiskey thief, and we 100% from the moment that Super Nash, I remember you talking to Hunter and the previous owner, and you had stopped there and told me and Roxy about it, and you're like, they want you to come out.
• 1:34:12
  SPEAKER_07: And he brought the card out, and he said it was just great.
• 1:34:15
  SPEAKER_07: You got the taste from barrels, you know.
• 1:34:17
  SPEAKER_07: And then the next the next time I knew that you had said that, so we're driving home from the Alan Bishop experience, and we stop off there.
• 1:34:26
  SPEAKER_07: And ever since then, it's been history with Hannah, with I mean, the the the staff is a is amazing who he hires.
• 1:34:36
  SPEAKER_07: You know, oh yeah, absolutely.
• 1:34:38
  SPEAKER_07: The whole team works Willem and Caleb, the nephews, his Walter's brother works there.
• 1:34:47
  SPEAKER_07: The what's the hey CT, what's the guy?
• 1:34:51
  SPEAKER_07: His name with the that the guy with the with the gray mustache, the big gray musta bushy mustache.
• 1:34:59
  SPEAKER_07: Are you there, C T?
• 1:35:00
  SPEAKER_07: What?
• 1:35:01
  SPEAKER_07: That whiskey thief.
• 1:35:02
  SPEAKER_07: Where?
• 1:35:03
  SPEAKER_07: He does the tours.
• 1:35:04
  SPEAKER_07: He's got the big gray musta the huge chops.
• 1:35:09
  SPEAKER_07: I'm not remembering.
• 1:35:11
  SPEAKER_01: Oh, the yeah.
• 1:35:13
  SPEAKER_01: Is it the it's not the guy who plays music?
• 1:35:16
  SPEAKER_07: No, he's older and he does tours and he's there and he used to and he's yeah, he's great.
• 1:35:22
  SPEAKER_07: I mean, everybody on the staff.
• 1:35:26
  SPEAKER_07: Oh my god.
• 1:35:29
  SPEAKER_07: Kendall.
• 1:35:30
  SPEAKER_07: Kendall, the the the people at um all Kendall, the bartender at the tasting room, uh, everything.
• 1:35:40
  SPEAKER_07: They've got Tuesday night trivia.
• 1:35:43
  SPEAKER_07: And that's one of the things I want to do.
• 1:35:46
  SPEAKER_07: I want to start pushing the Tuesday night trivia at Whiskey Thief for Walter because Tuesday night trivia was fantastic.
• 1:35:52
  SPEAKER_07: Tuesday trivia.
• 1:35:53
  SPEAKER_07: Bourbon trivia.
• 1:35:55
  SPEAKER_07: And honestly, honestly, CT.
• 1:35:59
  SPEAKER_07: It's like, although in the end we decided we were not the ones that should win anything, we did decide that.
• 1:36:07
  SPEAKER_01: We still we wouldn't have won if we wanted the one.
• 1:36:10
  SPEAKER_07: No, we would have taken we would have taken second place if you would have stayed around for so that we would have been able to get the song.
• 1:36:21
  SPEAKER_07: What was it?
• 1:36:22
  SPEAKER_07: What was the song?
• 1:36:24
  SPEAKER_07: All right.
• 1:36:24
  SPEAKER_07: Scrubs.
• 1:36:26
  SPEAKER_07: Which I still I still never even heard that.
• 1:36:30
  SPEAKER_07: Hey, and just so you know, the show Scrubs is coming back.
• 1:36:36
  SPEAKER_07: It's back.
• 1:36:38
  SPEAKER_08: So what a what a career.
• 1:36:40
  SPEAKER_08: All right.
• 1:36:41
  SPEAKER_08: Hey, is there anything else you wanna wanna say before we wrap this up?
• 1:36:46
  SPEAKER_08: I gotta get out of here.
• 1:36:47
  SPEAKER_07: You gotta get so it's just me with everybody, you ain't gonna say hi to everybody.
• 1:36:52
  SPEAKER_07: All right, everybody.
• 1:36:53
  SPEAKER_07: We gotta go.
• 1:36:54
  SPEAKER_08: Yeah, we can go.
• 1:36:55
  SPEAKER_08: All right.
• 1:36:56
  SPEAKER_08: Everybody, uh sorry I gotta cut out, but I got I got some work because I gotta head to Georgia tomorrow.
• 1:37:01
  SPEAKER_07: All right, and then I will.
• 1:37:03
  SPEAKER_07: There's nothing Thursday night, no podcast live Thursday night, but I will load, I'll probably load Royce, Royce's podcast from the festival on the audio.
• 1:37:18
  SPEAKER_07: So if you didn't, if you didn't see it live, it'll be on Apple, iHeart, and everything.
• 1:37:24
  SPEAKER_07: I will load that up on Thursday night, but I will not you look for a live maybe from Whiskey Thief because I will be there.
• 1:37:34
  SPEAKER_07: So I might uh put in a couple lives while I'm there.
• 1:37:38
  SPEAKER_08: So you definitely gotta do a live.
• 1:37:39
  SPEAKER_07: Yeah.
• 1:37:40
  SPEAKER_07: I have no problem to do a live.
• 1:37:43
  SPEAKER_08: And just everybody, check us out this weekend.
• 1:37:48
  SPEAKER_08: Starting Friday night, you're gonna probably see some live annex from the Scotchy Bourbon Boys, but all day Saturday, this Saturday, October 3rd, starting at around 11 a.m., we will be live at the Bourbon on the Banks Festival in Frankfurt, Kentucky.
• 1:38:07
  SPEAKER_08: So come check us out.
• 1:38:08
  SPEAKER_08: The Scotchy Bourbon Boys.
• 1:38:10
  SPEAKER_07: Yes, for sure.
• 1:38:11
  SPEAKER_07: Now, remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys Glenn's t-shirts, sometimes bourbon balls, and then also follow us on iHeart, Spotify, Apple, and also YouTube, Instagram, Facebook, and X.
• 1:38:34
  SPEAKER_07: And then also, if no matter where you whether you watch us or you listen to us, make sure that you leave good feedback and also become a member, subscribe, do all those fun things.
• 1:38:46
  SPEAKER_07: And remember, good bourbon equals friends and good times.
• 1:38:54
  SPEAKER_07: And good times.
• 1:38:56
  SPEAKER_07: Make sure drink responsibly.
• 1:38:58
  SPEAKER_07: Don't drink and drive.
• 1:39:01
  SPEAKER_08: And live your life uncut and unfiltered.
• 1:39:06
  SPEAKER_07: And AI will take us out.
• 1:39:15
  SPEAKER_07: Here we go.
• 1:39:17
  SPEAKER_07: All right.