Latest / The Scotchy Bourbon Boys / Navigating Bourbon: From Barrel Banging Old Carter Batch 9 to Avoiding Scams in the Whiskey World

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Navigating Bourbon: From Barrel Banging Old Carter Batch 9 to Avoiding Scams in the Whiskey World · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, Kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:11
  Speaker 2: Thank you.
• 2:12
  Speaker 2: We love what we do.
• 2:13
  Speaker 2: We're drinking every brew man.
• 2:18
  Speaker 2: We talk some too, but we're telling the truth.
• 2:26
  Speaker 2: Yeah, we're the Scott's and Bernie boys Waking the hell up to take some drugs.
• 2:33
  Speaker 2: Yeah, we're the Scott's and Bernie boys.
• 2:37
  Speaker 2: We need to have fun.
• 2:39
  Speaker 2: Oh, enjoy, we need to have fun.
• 3:05
  Speaker 1: Yeah, all right, welcome back, hell yeah, to the Scotchy Bourbon Boys.
• 3:11
  Speaker 1: I got to be a little bit calmed down because right now Roxy's in the other room and she has her client there, so can't be as wild as I can when I'm down here by myself.
• 3:23
  Speaker 1: But at the same time, welcome to this Thursday night, january 16th, podcast of the Scotchy Bourbon Boys.
• 3:35
  Speaker 1: It's great to be here tonight.
• 3:37
  Speaker 1: Tiny's going to.
• 3:39
  Speaker 1: You know I'm here, and the main topic that we're going to be covering tonight is scammers, how to avoid them and what you need to do, all the different levels.
• 3:50
  Speaker 1: There's different levels there's online, there's scammers all the time in whiskey and there's a lot of things that you need to do to avoid them.
• 3:58
  Speaker 1: And it's not hard If you know what to look for, especially running a podcast.
• 4:02
  Speaker 1: We know what the landscape is when it comes to scammers because we're constantly bombarded by them, whether you run a group or you're running the podcast, or you're doing posts or whatever, because you get a little bit of popularity.
• 4:22
  Speaker 1: They want to scam your people because a lot of people watch and listen.
• 4:26
  Speaker 1: So we're going to go over what not to do when it comes to how to obtain not secondary market but aftermarket whiskey.
• 4:37
  Speaker 1: So we'll talk to you about that.
• 4:39
  Speaker 1: And then also tonight we're going to be barrel banging old carter batch nine very excited in the old louisville whiskey company barrel banging section of this.
• 4:52
  Speaker 1: And we're going to move it up tonight because once I get done with the pre-game we're moving it up because christy akison and mark carter are actually watching.
• 5:01
  Speaker 1: So I'm very excited about that because we'll give a little bit of history about this year with Mark and Christy and kind of how I've gotten to meet the person who makes my favorite bourbon of all times and we'll go into a little bit of storytelling with that and everything.
• 5:22
  Speaker 1: I wish Super Nash was here tonight because he was the reason why I have this bottle.
• 5:26
  Speaker 1: This bottle was given to me not last this past Christmas, but the Christmas before, and it's like I said, I cherish this like liquid gold.
• 5:34
  Speaker 1: So remember wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys iscom for all things Scotchy Bourbon Boys.
• 5:46
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• 5:48
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• 5:52
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• 6:00
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• 6:26
  Speaker 1: Very important for us it's how we keep getting bigger and bigger.
• 6:32
  Speaker 1: We're very excited.
• 6:33
  Speaker 1: The group is growing, the listeners are growing, the watchers are growing.
• 6:39
  Speaker 1: What's been happening on YouTube and Facebook?
• 6:43
  Speaker 1: It's just awesome.
• 6:46
  Speaker 1: What's been happening the last couple weeks or last couple months.
• 6:50
  Speaker 1: The podcast has really kind of turned a corner since probably right around August of this past year and we just keep growing and getting bigger.
• 7:00
  Speaker 1: I'm very excited.
• 7:01
  Speaker 1: So that gets us to.
• 7:04
  Speaker 1: Normally, we'd be talking about the subject right away, but because Mark Carter and Christie are here, I'm going to do the old Carter barrel banging segment of for the Scotchie Bourbon Boys, sponsored by the old Louisville whiskey company.
• 7:19
  Speaker 1: Make sure, when you're down in Louisville, to check out the Old Louisville Whiskey Company.
• 7:24
  Speaker 1: I mean there, the owner is fantastic, the experience is fantastic.
• 7:29
  Speaker 1: If you go there, you're going to be able to taste some really, really good whiskey and probably walk out with a bottle that you didn't think you were going to walk out.
• 7:40
  Speaker 1: So check out Old Louisville Whiskey Company, all right.
• 7:45
  Speaker 1: So if you're unfamiliar with the barrel banging process and we've changed it for 2025, we've done that on purpose, because we want to be more positive.
• 7:57
  Speaker 1: So we're barrel banging Old Carter.
• 8:01
  Speaker 1: So we're barrel banging Old Carter.
• 8:30
  Speaker 1: I was introduced to Old Carter by Super Nash and Super Nash had that.
• 8:32
  Speaker 1: Uh, alan had invited me down to to be a part of the second distilling at Hell's Half Acre, uh, for the Alan Bishop experience, for the Alan Bishop experience.
• 8:40
  Speaker 1: And what happened was, all of a sudden, we were down there.
• 8:45
  Speaker 1: Super Nash and Xavier and I were all down there, had been invited, and we're staying at a hotel close by to where Alan lives.
• 8:55
  Speaker 1: And Nash had brought me, had brought down and purchased a bottle of old Carter, and it was.
• 9:05
  Speaker 1: He had the Kentucky batch number one and he opened it.
• 9:10
  Speaker 1: He told me now, if anybody's familiar with this brand, this brand isn't going to be.
• 9:15
  Speaker 1: Yes, the documentary, the, the, the brand is not a cheap brand, but I'm telling you that, out of all the brands that are higher priced, this brand is 100% worth it.
• 9:34
  Speaker 1: It's just really, really, really good tasting bourbon and ryes and they offer it, batch it.
• 9:44
  Speaker 1: It comes out.
• 9:45
  Speaker 1: The batches, uh, are well thought out.
• 9:50
  Speaker 1: Um, when they're, when they're making these batch, when mark's putting this together, he's thinking about how he can make whiskey taste the best that it possibly can, and so that batch.
• 10:05
  Speaker 1: Super Nash opened that night and I think we were at the hotel and every time he asked me what I wanted, I told him, old Carter, he had brought down some other stuff.
• 10:21
  Speaker 1: I wasn't interested and I think we did about that night I think that bottle was cashed, a brand new bottle was cashed, mainly between myself and Nash.
• 10:29
  Speaker 1: It was fantastic.
• 10:31
  Speaker 1: Then the next morning we were went and we were doing all this stuff and there was no ill effects.
• 10:38
  Speaker 1: So from that point on, without knowing Mark Carter, just knowing the story and everything but we also, through Alan Bishop, we met Christy and Alan always had good things to say about Christy.
• 10:54
  Speaker 1: So I always wanted to meet Christy, the man who I mean not the man, the woman who can drink pretty much any man under the table, and that was one of the things that Alan always told me about you, christy, is that you really were a top notch person who definitely was very good at being able to drink good at being able to drink, and so getting to know you, that was something, as she says, it's true.
• 11:59
  Speaker 1: That's intriguing to know that.
• 11:59
  Speaker 1: I mean, christy, you're not a large girl at all, I mean you definitely are.
• 12:01
  Speaker 1: You're of a smaller proportion, but still have whatever.
• 12:02
  Speaker 1: So, after getting to know you on Facebook and whatever, and getting to meet you, it's been nothing not that we've ever even been in a situation to overdrink, but at the same time, you're such a wonderful person and so friendly, caring, giving just a great person.
• 12:33
  Speaker 1: So, as we go forward, which was all of a sudden, we were at the Kentucky Bourbon Festival not last year, but the year before and found out that you knew, to know that you knew Mark, and you basically had a taste, something that was getting ready to be bottled, and it was fantastic and we had.
• 12:53
  Speaker 1: We hung out in the parking lot at a church.
• 12:56
  Speaker 1: I felt like I was like in the sixth grade, hiding out, but it was a really cool.
• 13:01
  Speaker 1: It was cool to be able to do that.
• 13:03
  Speaker 1: And then, uh, from that point on, we've been able to meet mark and mark.
• 13:09
  Speaker 1: You're such a great person as it.
• 13:14
  Speaker 1: You're very not anything what I would expect, but that's like most of the whiskey industry people who bring good in this whiskey to the market with passion, whether you're a blender, whether you're their owners of distilleries or their what those those people are very consistently just fantastic people, and mark is no exception to the fantasticness.
• 13:43
  Speaker 1: Uh, I want to thank you.
• 13:46
  Speaker 1: It ended up that we did the podcast about it.
• 13:50
  Speaker 1: Uh, I would.
• 13:50
  Speaker 1: It's going to be a year and a half ago, uh, at the old carter social club, uh, right there next to justin's house of bourbon, and we were.
• 14:01
  Speaker 1: We just it was a great experience.
• 14:04
  Speaker 1: We got to taste some old Carter's that were just amazing.
• 14:07
  Speaker 1: Uh, it's just the whole aspect of this brand.
• 14:12
  Speaker 1: And then to be able to be a part of knowing you guys, seeing you in new Orleans and then again seeing you at the, at the festival, and then you know, it's just kind of like been really really a lot of fun and and it's I really appreciate it, christy, when we come down, whether you, usually we, me and me and Walker were down there just this past December and you and Mark were just like, yeah, we'll meet you, we'll see.
• 14:45
  Speaker 1: So that's something that's great and it comes through in the whiskey.
• 14:49
  Speaker 1: So all right.
• 14:51
  Speaker 1: So we're going to get through to this Old Louisville Whiskey Company barrel bashing segment, not bashing banging.
• 15:00
  Speaker 1: The barrel banging scoring system or rating system is as follows is based off of the nose, the body, the taste and the finish.
• 15:13
  Speaker 1: Uh, each category, the of gets a certain amount of points and they are bangs on a barrel, uh, the.
• 15:22
  Speaker 1: The first category, nose.
• 15:24
  Speaker 1: You can give up to four bangs on the barrel for a perfect nose.
• 15:27
  Speaker 1: Uh, the second category, which is body, based off of, uh, viscosity, and then also overall mouth, uh, feel, uh when it comes to the whiskey, and then that you can also get a four Taste, which is obviously what's on your front palate, before you go to finish.
• 15:51
  Speaker 1: I always say it's from the tip of the tongue until the hug, and that it can give up to five points and then or bangs, and then the last is the finish, which is after the hug and what lingers, how long it is and how.
• 16:12
  Speaker 1: What would you enjoyable the hug is?
• 16:15
  Speaker 1: Hugs are very unique in themselves.
• 16:18
  Speaker 1: It's what's left in your.
• 16:20
  Speaker 1: You know if, if you have a long hug, you can uh, it might last for a couple, five, 10 minutes, then you still can taste that whiskey.
• 16:28
  Speaker 1: That's very important and you can get up to five bangs for that.
• 16:32
  Speaker 1: But if you think one category is exceptional, you can add a butt up up to it, and so the total of a perfect bourbon or rye or whiskey would be 19 of 18 banks.
• 16:48
  Speaker 1: So let's get this show on the road.
• 16:52
  Speaker 1: This here is Old Carter batch number nine.
• 16:56
  Speaker 1: This is bottle 1,788 of 2,892.
• 17:04
  Speaker 1: Who actually filled out the labels?
• 17:09
  Speaker 1: I would like to know that.
• 17:10
  Speaker 1: Mark, thank you, it was a great experience doing your podcast with you.
• 17:16
  Speaker 1: Thank you.
• 17:18
  Speaker 1: Mark is thanking us for letting him do the podcast.
• 17:22
  Speaker 1: I don't know how he thanks me.
• 17:26
  Speaker 1: That was fantastic because, being in just to be in the old Carter social club up there, that was just similar to when Walter Zausch took us to the Penn Dennis club and we were there with him drinking the hit the Penn Dennis bottle and doing stuff.
• 17:43
  Speaker 1: It was very it's very similar in experiences and we really appreciate all the experiences that we get.
• 17:50
  Speaker 1: Um, jay did most of them.
• 17:52
  Speaker 1: Okay, so, and then this is uh, 66.4, which is 132.8.
• 18:49
  Speaker 1: Uh, that is a high proof, uh for it.
• 18:54
  Speaker 1: Uh, it's, these are small batches and all I can say is I mean, I love the label I always have.
• 19:06
  Speaker 1: I love the color of it, the whole thing.
• 19:08
  Speaker 1: It reminds me of an EH Taylor, but at the same time it's not as yellow.
• 19:18
  Speaker 1: It's got its own thing and for a brand that you brought out, it exudes Kentucky bourbon, there's no doubt about it.
• 19:28
  Speaker 1: So this is.
• 19:29
  Speaker 1: It exudes Kentucky bourbon, there's no doubt about it.
• 19:34
  Speaker 1: So it's barrel strength, there's no doubt.
• 19:36
  Speaker 1: Straight American whiskey is what it is.
• 19:38
  Speaker 1: So in this one, bottled in, okay, so this one's straight American.
• 19:47
  Speaker 1: So let's do this old Carter batch nine.
• 19:49
  Speaker 1: The way it works is they are distilling.
• 19:57
  Speaker 1: Now their own Mark is distilling his own distillate.
• 20:04
  Speaker 1: This one is 99% corn Awesome, distillate.
• 20:13
  Speaker 1: This one is 99% corn, oh, awesome.
• 20:15
  Speaker 1: See, having Christy and Mark.
• 20:15
  Speaker 1: He knows what the batch is, so it's just so good.
• 20:17
  Speaker 1: The caramel on this is whatever, and let's get it in.
• 20:22
  Speaker 1: I'm going to have a decent pour, but 132 is really nice and I mean mean, you could still see how much I have after.
• 20:29
  Speaker 1: It's just something.
• 20:30
  Speaker 1: I share it with what?
• 20:32
  Speaker 1: What would be an honor is when you get up to canton, uh, mark, and I would have you and uh christy over for dinner.
• 20:40
  Speaker 1: Uh, would do something kind of special and then have and then to be able to share a pour of this right here at the podcast bar would be something amazing, let's see.
• 20:55
  Speaker 1: Hey, what do you think about Black Label?
• 20:57
  Speaker 1: Honestly, I'm more of a tequila, but very regular, so I don't know what kind of Black Label.
• 21:03
  Speaker 1: That is Uzay, because I wish I knew.
• 21:06
  Speaker 1: But I do like black label.
• 21:08
  Speaker 1: Some of the bourbons that are black labeled.
• 21:13
  Speaker 1: I think there's a black label, jim beam, good, and black label Evan Williams.
• 21:19
  Speaker 1: I mean there's, you know.
• 21:20
  Speaker 1: So there's that.
• 21:24
  Speaker 1: So we already went through that.
• 21:28
  Speaker 1: So we get to do this.
• 21:29
  Speaker 1: Um, I'm looking at it in.
• 21:31
  Speaker 1: I've got an old Carter Glenn right there.
• 21:36
  Speaker 1: So that's really kind of cool.
• 21:37
  Speaker 1: I, I, I, this Glenn goes on top of that bottle.
• 21:41
  Speaker 1: I will never forget that, glenn.
• 21:44
  Speaker 1: I love that.
• 21:47
  Speaker 1: So let's see what we got here.
• 21:48
  Speaker 1: That's not something All right.
• 21:51
  Speaker 1: Here we go.
• 21:52
  Speaker 1: Oh yeah, dinner, yes, at Bender's.
• 21:56
  Speaker 1: Yes, that is a great place.
• 21:57
  Speaker 1: Just let them know that Bender's is, let's see about, I would say, one, two, three blocks from where I work.
• 22:09
  Speaker 1: So we've had lunches at Bender's.
• 22:13
  Speaker 1: You get the same food for less price.
• 22:17
  Speaker 1: Bender's is known for their turtle soup.
• 22:20
  Speaker 1: But, yeah, it's really kind of cool to be able to do this podcast with Mark and Christy on the chat.
• 22:29
  Speaker 1: There's no doubt about it.
• 22:30
  Speaker 1: Oh the nose.
• 22:33
  Speaker 1: So it's a caramel milk dud, but now it's been.
• 22:40
  Speaker 1: I'm excited because usually although sometimes great bourbons, when they sit, they stay great and the same, but I've always found that.
• 22:50
  Speaker 1: Or great whiskeys, but I always found if you got the first, the longer it sits and oxidizes, it picks up even you know.
• 22:59
  Speaker 1: All right, I'm going to tell you Popcorn.
• 23:01
  Speaker 1: There's a milk dud, caramel milk dud in there, but it also smells like popcorn, like a salted popcorn and caramel milk dud.
• 23:14
  Speaker 1: I mean, I don't know how that's happening, but it is.
• 23:21
  Speaker 1: Oh my God, no matter where you go.
• 23:28
  Speaker 1: No, the, even the, the, now, at 132, proof, that's some.
• 23:34
  Speaker 1: You smell it off of the, off the nose, but it's so.
• 23:40
  Speaker 1: I, I, it's, it's perfect, all right.
• 23:51
  Speaker 1: So we'll take a, we'll look at see what it does in this Glen.
• 23:54
  Speaker 1: But I mean, at 132 barrel, I'm just looking at, waiting for those, those legs, just to start.
• 24:02
  Speaker 1: I mean it sticks to the side of the glass and then I'm still waiting.
• 24:05
  Speaker 1: All right, there's a couple.
• 24:07
  Speaker 1: Come on, where are they?
• 24:11
  Speaker 1: There's one, I'm just trying to see.
• 24:14
  Speaker 1: That is crazy.
• 24:17
  Speaker 1: All right, there's some, but the viscosity of how long it's sticking to the edge of the glass and then going back, it is very thick.
• 24:29
  Speaker 1: There's no doubt.
• 24:30
  Speaker 1: All right, let's see what happens here.
• 24:36
  Speaker 1: It's going to be pallet shop at 132, the legs right there going in.
• 25:04
  Speaker 1: Finally started going in now.
• 25:04
  Speaker 1: It's long and thick.
• 25:05
  Speaker 1: I mean it's running the length of the glass.
• 25:07
  Speaker 1: Oh, that's just so cool what it's doing.
• 25:13
  Speaker 1: All right, Wow, the hug is amazing on this, mark.
• 25:23
  Speaker 1: It warmed me up.
• 25:24
  Speaker 1: I mean, it's so cold out here and I don't know how cold it is down by you, but this is something that, uh, this is on a night I I should go upstairs after I'm done, pour another glass of this and sit by the fire.
• 25:39
  Speaker 1: That's really what you should do.
• 25:41
  Speaker 1: But I always find the nose is always better as you go.
• 25:49
  Speaker 1: It really kind of sits in there, but the nose on it like is fantastic.
• 25:52
  Speaker 1: Here we go.
• 25:55
  Speaker 1: The body's amazing because it hits the cheeks too.
• 26:10
  Speaker 1: I mean there's a, the flavor's everywhere and this is one of the reasons why this is so such an amazing bottle.
• 26:19
  Speaker 1: It's why I love this batch.
• 26:23
  Speaker 1: I would say the popcorn aspect is still there, but it's almost like caramel corn when you've got a caramel corn going, but how easy for 132 this is on your.
• 26:37
  Speaker 1: The flavor goes, but there's no, the spice is not there.
• 26:44
  Speaker 1: So, based off, that, nose is getting better too.
• 26:53
  Speaker 1: A lot of times when something's 132 proof, it's too hot and the only reason why it's not too hot.
• 27:09
  Speaker 1: For me, what it's too hot for is to be able to taste what's going on.
• 27:14
  Speaker 1: A lot of times, some of these big high proof whiskeys and bourbons, when you're a profound, it's kind of like the spite.
• 27:25
  Speaker 1: It's too a little bit too spicy or it's too peppery because it gets in the way of tasting the other flavors.
• 27:32
  Speaker 1: It might even have a good nose but you're not picking it up because it's too.
• 27:35
  Speaker 1: Now the body is unlike anything that I ever tasted.
• 27:44
  Speaker 1: It's a top of the line, fantastic body.
• 27:53
  Speaker 1: Now the taste is so much in my wheelhouse.
• 28:00
  Speaker 1: And there's another brand I mean this is an American whiskey right here, 99% corn.
• 28:07
  Speaker 1: American whiskey right here, 99 corn.
• 28:08
  Speaker 1: Um, you know, it depends.
• 28:11
  Speaker 1: You know what, what, what batch, but some are bourbon, some are american whiskeys, uh, and when they're american whiskeys, uh, or whatever, that just means it would.
• 28:22
  Speaker 1: If it was a kentucky whiskey, was, but it's bottled in kentucky but selected and blended in in kentucky, um, but I found that these blends I love bourbon but I love the american whiskey and the blends or even just the blends.
• 28:50
  Speaker 1: Another really good place that does good stuff is that I found some of the best whiskey that I've tasted.
• 28:58
  Speaker 1: Also is Preservation, right there in Bardstown.
• 29:05
  Speaker 1: Preservation has their rare I believe it's called Rare Perfection and it is fantastic.
• 29:28
  Speaker 1: Similar to definitely knows what she's doing.
• 29:35
  Speaker 1: They do the you know they're doing.
• 29:38
  Speaker 1: They got the distillery there great tour.
• 29:40
  Speaker 1: But the actual stuff of what they put together in some of that I I had first one, I had the rare perfection 14.
• 29:52
  Speaker 1: Uh, that was fantastic, that was some of the best.
• 29:55
  Speaker 1: It was right there with what with doing the old carter and then the 15 I picked up last year and it's so good too.
• 30:04
  Speaker 1: But let's get back to the old Carter.
• 30:07
  Speaker 1: So, um, there's so much caramel and and then there is that popcorn, that popcorn richness, not air pop, popcorn, movie popcorn, buttered popcorn.
• 30:34
  Speaker 1: I think that transfers to the finish, but the whole time you're tasting that towards the back of your throat, tasting that towards the back of your throat.
• 30:53
  Speaker 1: There's a caramel just going on, so rich and beautiful and I love.
• 30:54
  Speaker 1: That's why I got into drinking bourbon, because of my love for caramel.
• 30:59
  Speaker 1: So once again, this bottle is proving what it needs to prove.
• 31:06
  Speaker 1: So let's give it the rating system.
• 31:11
  Speaker 1: Now, I don't know, it's even you know after meeting you, mark, and then that's one thing that you could talk about.
• 31:21
  Speaker 1: With, uh, whiskey and bourbon, when you meet the people and you have good times with people making the whiskey or blending the whiskey or associated with the whiskey, it's going to make the whiskey better.
• 31:35
  Speaker 1: It would be better than what I remember, but obviously, because I know, or whether it's oxidation, or I know you and christy mark this has, um, gotten to a level that's that's absolutely nuts barrel banging and rate this all right.
• 32:09
  Speaker 1: So I only think, oh, we'll talk about that after.
• 32:16
  Speaker 1: So now going to the nose now there's even a richness.
• 32:22
  Speaker 1: The caramel is on the top.
• 32:29
  Speaker 1: I mean, when you do, when you're, when you're using the glen for nosing and I mean that's one of the cool things you can do also.
• 32:42
  Speaker 1: But if you take from the bottom and you put your nose like that, you get one thing and there's a ton of caramel.
• 32:50
  Speaker 1: There might be a little bit, but just a little bit, like a.
• 32:55
  Speaker 1: But if you hit the top.
• 32:59
  Speaker 1: That's where you start to get that movie popcorn nose knows.
• 33:14
  Speaker 1: So, out of four, I am going to barrel bang this and I am going to give it on the barrel four barrel bangs.
• 33:22
  Speaker 1: I hope y'all heard it.
• 33:24
  Speaker 1: Sometimes it's it's uh, the noise canceling takes it out.
• 33:29
  Speaker 1: But I gave it four barrel bangs out of four.
• 33:34
  Speaker 1: Body See, I have to pick, I can't.
• 33:40
  Speaker 1: Okay, I'm going to cheat.
• 33:43
  Speaker 1: You know why I'm going to cheat and know how come I can cheat.
• 33:46
  Speaker 1: Is American friend I'm sure to cheat and know how come I can cheat is American friend, I'm sure.
• 33:51
  Speaker 1: The six.
• 33:51
  Speaker 1: I have someone, uh, there's a guy I can't read his name but he's from Japan watching Um and then to crack open a barrel oh, getting ready to crack open barrel oh.
• 34:04
  Speaker 1: 36 are just picked up tonight.
• 34:06
  Speaker 1: That's Tom Great Um.
• 34:07
  Speaker 1: Of barrel 036 are just picked up tonight.
• 34:08
  Speaker 1: That's tom great um.
• 34:09
  Speaker 1: So is that old carter tom?
• 34:16
  Speaker 1: I would like to ask.
• 34:18
  Speaker 1: Uh, so this could be a.
• 34:21
  Speaker 1: This I'm going to make this a good night.
• 34:23
  Speaker 1: Uh, oh, super Nash is on Good, look at, I'm drinking what you, what you got me.
• 34:30
  Speaker 1: All right.
• 34:30
  Speaker 1: So we gave it four on the, on the nose, on the body, I'm going to give it a four on the body, out of four and a butt up up, butt up up.
• 34:52
  Speaker 1: So we've got a five.
• 35:00
  Speaker 1: So this is where, mark, I mean honestly, it's like barrel bashing the best, one of the best brands you've ever tasted.
• 35:12
  Speaker 1: But the best batch you've ever tasted is kind of rigged.
• 35:17
  Speaker 1: But this has nothing to do with it being rigged, it just has to do with my palate.
• 35:25
  Speaker 1: Nothing to do with it being rigged, it just has to do with my palate.
• 35:30
  Speaker 1: If all I can say to anybody out there, if you come across a bottle of carter, I I mean, I've tasted other batches.
• 35:38
  Speaker 1: I've got my.
• 35:39
  Speaker 1: I think I had kentucky batch number two.
• 35:41
  Speaker 1: I've I've had three bottles of Old Carter, all courtesy of Super Nash.
• 35:47
  Speaker 1: But I will tell you that, as far as a brand goes, this brand is consistently good.
• 36:00
  Speaker 1: If you check out our Old Carter, super Nash sent me up like seven different batches.
• 36:07
  Speaker 1: He had 11, 10, 9, 8.
• 36:10
  Speaker 1: We went through them.
• 36:11
  Speaker 1: All of what he had 9-1 for me and I had two samples of that and I basically held on to those and okay.
• 36:25
  Speaker 1: So Russell's telling me, on the bangs there's no.
• 36:27
  Speaker 1: So I'll keep telling you guys, I'm doing it, I'll tell you how many.
• 36:35
  Speaker 1: So the last one got four plus a butt up for five out of four.
• 36:41
  Speaker 1: It's the noise canceling that happens, that you can't hear the bangs.
• 36:48
  Speaker 1: But I'll try and do it a different way.
• 36:50
  Speaker 1: I was actually banging on the barrel behind me.
• 36:54
  Speaker 1: It's a william dalton barrel from alan and, uh, one of my one whiskey of the year.
• 37:00
  Speaker 1: Um, if, if the year that batch 9 was put out and I had tasted it, it would have been, it could have even been.
• 37:10
  Speaker 1: I would have just made an exception for it.
• 37:14
  Speaker 1: Now, the taste Caramel toffee.
• 37:36
  Speaker 1: There's an aspect around it of a, of a like a cinnamon, cinnamony thing.
• 37:38
  Speaker 1: Then if you match the caramel and the toffee with the cinnamon, it tastes like movie popcorn.
• 37:45
  Speaker 1: And I don't know, I love movie popcorn, I love caramel and I love toffee.
• 37:53
  Speaker 1: And it's not just a little bit, guys, it's there.
• 38:02
  Speaker 1: It's not just like some bourbons.
• 38:03
  Speaker 1: You can taste those little hints, it's strong and forward.
• 38:08
  Speaker 1: Um, at one, 32.2,.
• 38:11
  Speaker 1: How the hell you don't have some of the heat burn that off is crazy to me, but it doesn't.
• 38:19
  Speaker 1: So here's what we're going to do.
• 38:21
  Speaker 1: We're allowed to normally just butt up up one category, but tonight, because of this, I am going to give this because I can give it five for the taste.
• 38:35
  Speaker 1: I'm going to give this a five and another butt up up.
• 38:44
  Speaker 1: Now.
• 38:45
  Speaker 1: This isn't the first time there's been two but up ups.
• 38:48
  Speaker 1: There has been one other time but this is only the second time ever and it deserves it.
• 38:55
  Speaker 1: So I give this a five out of six, I give the body a four out of, I give it five out of four and I give the nose a four out of four.
• 39:06
  Speaker 1: So now we're going to go to the finish.
• 39:08
  Speaker 1: Let's see Um, on the finish.
• 39:18
  Speaker 1: The hug could be a category in itself of this.
• 39:21
  Speaker 1: I mean, the hug is amazing.
• 39:23
  Speaker 1: I um in itself of this.
• 40:02
  Speaker 1: I mean the hug is amazing.
• 40:15
  Speaker 1: Here we go.
• 40:15
  Speaker 1: Let's see how.
• 40:16
  Speaker 1: For the finish.
• 40:16
  Speaker 1: It's a long finish.
• 40:17
  Speaker 1: I think if I went up after like in 10 minutes, there'd still be some aspect of what I'm tasting Now.
• 40:27
  Speaker 1: It's from movie popcorn to like an apple wood finish, which means like an apple mixed with a little bit of wood.
• 40:46
  Speaker 1: And then it turns that it might be tobacco, but it's not.
• 40:51
  Speaker 1: And then it's a little bit peppery, but it's not too peppery, and right now, at this moment, I feel like I just chewed on a caramel and that's the flavor that's left in my mouth is caramel.
• 41:12
  Speaker 1: It's still there.
• 41:12
  Speaker 1: So how much longer do you want the finish?
• 41:18
  Speaker 1: Yeah, there, the rye is damn good.
• 41:23
  Speaker 1: Me too, martin, I am.
• 41:33
  Speaker 1: Yeah, I couldn't do this rye.
• 41:35
  Speaker 1: That's why I couldn't do this one, because I'm extremely biased.
• 41:42
  Speaker 1: All right, here we go.
• 41:43
  Speaker 1: Okay, there's no such thing as extremely biased, super Nash, because, honestly, it's like you're only biased because it's awesome.
• 41:52
  Speaker 1: We know Christy and Mark, but it's not like Christy and Mark sponsoring the podcast Although, mark, if you ever want to sponsor the podcast, I'm open for, because I only let people who I love their whiskey sponsor the podcast.
• 42:08
  Speaker 1: This is amazing.
• 42:10
  Speaker 1: Now, one of the things that this does and I'm going to give this finish a five.
• 42:56
  Speaker 1: So, in this barrel banging segment, old Carter, brought to you by the Old Louisville Whiskey Company in Louisville, kentucky, has, is the epitome of perfect American whiskey for timing, because I look at whiskey and bourbon for their caramel flavors, vanillas, the caramels.
• 43:12
  Speaker 1: I've always been a fan of that.
• 43:13
  Speaker 1: I don't mind chocolate, but it's not caramel.
• 43:15
  Speaker 1: If you put a chocolate in front of me and you put a caramel in front of me, I'm picking the caramel.
• 43:20
  Speaker 1: Um, you ask me if I want chocolate or vanilla ice cream, I'm picking vanilla ice cream.
• 43:26
  Speaker 1: It's but Kentucky bourbons and Kentucky whiskeys and the heat that happens.
• 43:34
  Speaker 1: And the influence of the barrel.
• 43:37
  Speaker 1: Now, whether this is from Indiana or wherever Mark gets his barrels, the barrel influence is based off of the charcoal filtering that happens.
• 43:52
  Speaker 1: And then that caramel, where that caramel caramelized layer of wood sugars is and how much is in there.
• 44:02
  Speaker 1: And in Kentucky the barrels pick up that wood sugar, that caramelized wood sugar, and it's why Kentucky bourbon is really good.
• 44:15
  Speaker 1: Now, it's not like in Ohio, that can't happen.
• 44:19
  Speaker 1: And it's not like in other places, that can happen.
• 44:22
  Speaker 1: But it happens a little bit different.
• 44:24
  Speaker 1: And for the and and that's not a bad thing that it happens different, because some people don't, some people like chocolate way more than they like caramel.
• 44:37
  Speaker 1: So but for tiny this, this podcast, this 20 out of 18, the highest score I've given anything since the barrel-banging segment with the old Louisville Whiskey Company.
• 44:54
  Speaker 1: Easily, it wasn't.
• 44:58
  Speaker 1: I knew I liked this, but I've never analyzed why I liked it.
• 45:03
  Speaker 1: So it says it says to me it was fun to go through and analyze this on a whiskey tasting instead of just drinking something that I love.
• 45:21
  Speaker 1: So cheers Mark, cheers Christy, cheers Super Nash, cheers Randy, cheers Walker and cheers John.
• 45:31
  Speaker 1: And if you ever see a batch of nine or if somebody, I'm always for it.
• 45:37
  Speaker 1: This is it for me.
• 45:38
  Speaker 1: So if someone knows how to get a batch nine, let me know, because I mean, uh, like I said, it's right around.
• 45:47
  Speaker 1: Um msrp is 2.99.
• 45:50
  Speaker 1: Uh, for this you can get it.
• 45:52
  Speaker 1: A lot of times you're going to get it for 3.35 or whatever.
• 45:55
  Speaker 1: But I've spent 330 on a bottle in the past.
• 46:01
  Speaker 1: I I think it was Race King from Rabbit Hole Good, good, good whiskey Comes in this bottle.
• 46:13
  Speaker 1: I got Cave to sign it, it's got this topper.
• 46:17
  Speaker 1: But the great thing about Old Carter is this is what the price is.
• 46:23
  Speaker 1: But it's not special.
• 46:25
  Speaker 1: It's got a normal cork, it's in a regular bottle.
• 46:29
  Speaker 1: The star of this to make you spend that little bit extra money isn't the bottle and the extra marketing, it's the whiskey.
• 46:42
  Speaker 1: So when people ask me, are some whiskeys worth it?
• 47:07
  Speaker 1: A $300 bourbon because they're putting it might make something like an eight, like, for instance, it's in a box or it's in a case, it's like a justification of the expense.
• 47:11
  Speaker 1: This doesn't need it.
• 47:13
  Speaker 1: That's just my um.
• 47:16
  Speaker 1: Well, john, I know it's not available it.
• 47:22
  Speaker 1: It's available in Kentucky, but Mark's making it again.
• 47:27
  Speaker 1: Yeah, get old Louisville, john.
• 47:32
  Speaker 1: Old Louisville, I mean got it happening.
• 47:35
  Speaker 1: But Mark is bottling again and there's going to be more old Carter available.
• 47:43
  Speaker 1: And if you're interested, uh, when you're going throughout the state of kentucky you will see it, and so you know it's.
• 47:54
  Speaker 1: Uh, super nash is able to seek that out, is in the.
• 48:00
  Speaker 1: There you go.
• 48:01
  Speaker 1: You just got um right from pretty much Mark.
• 48:04
  Speaker 1: Chicago is in the near future.
• 48:07
  Speaker 1: There, john, maybe when it comes out we'll come down and we'll get one and drink that together.
• 48:14
  Speaker 1: That would be great.
• 48:16
  Speaker 1: You're right on my way.
• 48:17
  Speaker 1: I had no problem stopping by.
• 48:19
  Speaker 1: I thank you for your hospitality and thank you for doing that.
• 48:23
  Speaker 1: Tasting.
• 48:23
  Speaker 1: I really appreciate it, john, all right.
• 48:25
  Speaker 1: So there you go.
• 48:26
  Speaker 1: So, tasting, I really appreciate it, john, all right.
• 48:33
  Speaker 1: So there you go.
• 48:35
  Speaker 1: So cheers Mark, cheers Christy.
• 48:36
  Speaker 1: And let's get on to the other part of what I sold.
• 48:39
  Speaker 1: This whole podcast on.
• 48:44
  Speaker 1: Scammers are a part of our industry.
• 48:48
  Speaker 1: That is almost like a dark part of the industry.
• 48:52
  Speaker 1: It happens on very different levels.
• 48:57
  Speaker 1: So one, I mean I'm going to ask you this question right here.
• 49:02
  Speaker 1: I mean I'm going to ask you this question right here.
• 49:06
  Speaker 1: I know that Weller Special Reserve here in Ohio hits the shelf and it's a $25.99 bottle.
• 49:20
  Speaker 1: When I go down to Kentucky I can see it for $75, $80 on the shelf of the liquor store.
• 49:29
  Speaker 1: Now what happens is there are certain brands that are shelf brands and because Kentucky's tax rate is a little bit less, those brands that are not allocated or sought after are usually a little bit cheaper than what we see in Ohio.
• 49:48
  Speaker 1: You'll see, we see here rare breed for $49.99.
• 49:54
  Speaker 1: You might see it down there for $44.99.
• 49:58
  Speaker 1: Brands that are readily available are definitely cheaper because of the tax structure.
• 50:03
  Speaker 1: But brands that are allocated here have to be sold because the state of Ohio buys them and then puts them out for consignment at the agencies.
• 50:21
  Speaker 1: Now, allocated stuff the agencies have to put in for.
• 50:25
  Speaker 1: But if they're going to sell an allocated bottle of Pappy 12-year reserve, pappy Van Winkle 12-year reserve, the MSRP price on that is $109.99.
• 50:40
  Speaker 1: They have to sell it for that.
• 50:42
  Speaker 1: If you go into a place in Florida and you see a 12-year special reserve, it might be 800 bucks.
• 50:49
  Speaker 1: Now question Are the liquor stores in non-control states scamming you?
• 50:59
  Speaker 1: It's not a scam like what happens on the internet, but it is a scam from your pocketbook and there are some.
• 51:10
  Speaker 1: So I find it bizarre that in non-control states that the actual liquor stores can price gouge you.
• 51:25
  Speaker 1: They buy it and they can sell it for whatever they want.
• 51:28
  Speaker 1: Now I tell everybody, when you see a bottle of Pappy Van Winkle 15-year and it's $4,799 at the liquor store and they're like oh, this is crazy.
• 51:41
  Speaker 1: Prices are getting crazy.
• 51:42
  Speaker 1: The only reason why you see it there for four thousand seven hundred and ninety nine dollars is because it's four thousand seven hundred ninety nine dollars for a bottle that should be two hundred and ninety nine dollars.
• 51:55
  Speaker 1: Um, it's crazy.
• 51:58
  Speaker 1: Um, but it's how it's.
• 52:03
  Speaker 1: The it's the world we live in.
• 52:04
  Speaker 1: So it's not technically a scam, because you pay the money.
• 52:08
  Speaker 1: They're kind of ripping you off, but you're getting the bottle of bourbon or whiskey that you want.
• 52:17
  Speaker 1: And a lot of times, what I always find like here, people complain about the lines.
• 52:25
  Speaker 1: Now we're talking secondary and this is where a lot of people can get in trouble, because the secondary market and we're talking about the physical secondary market is such a big thing and people hate they're called flippers thing and people hate they're called flippers and the flippers will.
• 52:51
  Speaker 1: Basically, there's a market and they'll get sought after bottles and put them up and they could make anywhere.
• 52:56
  Speaker 1: A lot of flippers pay people in Kentucky to wait in line for them and they'll pay them a hundred bucks or 50 bucks and when they get the bottle they give them that, but they'll buy the bottle for $159.99.
• 53:13
  Speaker 1: And then the flipper will turn around and sell it for $750 right after that was delivered and they might have 10 people go out and they'll pay each person 50 or 100 bucks to do it.
• 53:26
  Speaker 1: And it was 159, so they're paying 259 but selling around and they make 500 profit.
• 53:32
  Speaker 1: The secondary market is illegal but from the standpoint of the way I look at it, the way that they can get around it, if you were to pick them up they would say they're selling the bourbon or the whiskey for the exact same amount as what they paid.
• 53:46
  Speaker 1: They're charging the customer the $100 that they paid the person to wait in line and they're charging them for the service of getting it.
• 54:05
  Speaker 1: Talk about secondary is ridiculous.
• 54:06
  Speaker 1: Secondary market exists for the people who have money, who don't really want to sit around and wait in line in the cold or the wind or the heat or whatever, and they want to stay in their house.
• 54:14
  Speaker 1: But they want the bourbon.
• 54:15
  Speaker 1: So they're willing to pay for the service of getting that bourbon.
• 54:19
  Speaker 1: And the service of getting that bourbon comes at a price.
• 54:22
  Speaker 1: So let's just say the bourbon sells for $200 and he buys it for $750.
• 54:28
  Speaker 1: The person buying it is paying $550 for the service of getting him that bourbon and they paid for the $200 bourbon MSRP.
• 54:38
  Speaker 1: That's kind of how the secondary market works.
• 54:41
  Speaker 1: Whether you want to look at that as a scam or a ripoff, I look at it as like services rendered.
• 54:46
  Speaker 1: So the secondary market anytime someone always complains and bitches about it.
• 54:50
  Speaker 1: I'm like if you don't think that's fair, then don't buy it because it's not for you.
• 54:56
  Speaker 1: Your money is.
• 54:58
  Speaker 1: If you think you don't want to pay someone $500 to get you a bottle, someone $500 to get you a bottle, that's $200.
• 55:05
  Speaker 1: Don't.
• 55:05
  Speaker 1: It's just that simple Free market.
• 55:08
  Speaker 1: Nobody can complain about that and that's why, when they talk about that secondary market, you can't really go out there and sit there and whatever, because reselling alcohol without a liquor license is what?
• 55:23
  Speaker 1: But if your friend goes oh, you're going down to Kentucky, can you pick me up a bottle?
• 55:27
  Speaker 1: And you say, well, you give me the money, I'll pick you up a bottle.
• 55:31
  Speaker 1: There is nothing wrong with that or illegal with that.
• 55:36
  Speaker 1: So as long as you're paying MSRP and picking up.
• 55:41
  Speaker 1: So there's a lot of gray areas in there.
• 55:44
  Speaker 1: But the main thing that we're going to talk about with the scammers is online.
• 55:49
  Speaker 1: So I've always found online is the scariest as far as there's so many things that can happen.
• 56:03
  Speaker 1: One you can get the bourbon, but it's not the bourbon, it's something else.
• 56:13
  Speaker 1: We just went through this a couple years ago a little bit with Justin's House of Bourbon and an international counterfeit product chain, and the way it was working is here in Ohio you could pick up Pappy for a reasonable price by trading it for Weller Special Reserve and Weller Antique Weller 107.
• 56:50
  Speaker 1: Antique Weller 107 was $50 a bottle worth and Weller Special Reserve was $25 is what you were paying.
• 57:09
  Speaker 1: So they would sell is 500, 12 bottle, 13 bottles of Weller Antique 107 or a combination of Weller Special Reserve at $25, but it came out to like you're paying $650 for a Pappy 15.
• 57:37
  Speaker 1: Pappy 15 doesn't sell for $650.
• 57:40
  Speaker 1: Pappy Van Winkle 15 on the secondary market is close to $2,000, right around there.
• 57:49
  Speaker 1: That's what it goes for.
• 57:50
  Speaker 1: So you get it for $650 because you're giving them Antique 107 and Willard Special Reserve at that price thing.
• 58:01
  Speaker 1: So everybody was doing that.
• 58:04
  Speaker 1: But it turns out that while they were doing this transaction for a Pepe Van Winkle or EH Taylors that were coming in EH Taylor, tornado, blend, tornado Batch, eh Taylor 18-year-old all the different high-end tailors or the Pepe Van Winkles 18-year-old male all the different high-end tailors or the Pappy Van Winkles.
• 58:30
  Speaker 1: They were trading them off and then they would sell them for whatever and you had a bottle of Van Winkle.
• 58:40
  Speaker 1: But it turns out that I believe China has mastered Buffalo Trace's labeling system mastered Buffalo Trace's labeling system that they get either.
• 58:58
  Speaker 1: So one of the things on the internet is that people want to buy used bottles.
• 59:00
  Speaker 1: They're buying used bottles of Taylor and Pappy and then they were printing labels out of China and it went through Washington DC and these bottles were coming over.
• 59:15
  Speaker 1: So what you were trading for, honestly I'm not sure whether it was real or not, but you do the math.
• 59:24
  Speaker 1: You're paying $650.
• 59:27
  Speaker 1: You're trading them for a Pappy 15 year that sells on the secondary for $2,000.
• 59:33
  Speaker 1: They're selling it to you for $650, but they could turn around and sell that $600.
• 59:41
  Speaker 1: They could turn those $50 bottles of Weller Special Reserve to $200.
• 59:46
  Speaker 1: So you're going well, they're going to sell them for $200.
• 59:49
  Speaker 1: And that's why, if you took the 12 bottles at $200, that's $2,400 and that's what Pappy sells for.
• 59:57
  Speaker 1: So you're actually giving them $2,400 to get $2,400, but you're doing a $650 kind of trade and somehow that math was working.
• 1:00:08
  Speaker 1: Well, it turns out that that math wasn't working because those weren't real.
• 1:00:11
  Speaker 1: Now I don't know which ones were or which ones weren't, but that was a scam.
• 1:00:17
  Speaker 1: That's why, even when you're trading with somebody, if it's too good to be true, don't do it.
• 1:00:24
  Speaker 1: It's that simple.
• 1:00:26
  Speaker 1: It's just that simple.
• 1:00:28
  Speaker 1: You don't know what's in there.
• 1:00:30
  Speaker 1: It's just that simple.
• 1:00:30
  Speaker 1: You don't know what's in there.
• 1:00:36
  Speaker 1: Now, scammers love to also do this online.
• 1:00:45
  Speaker 1: Okay, so Randy says the Pappy Van Winkle 15 is $1,350 to $1,500.
• 1:00:52
  Speaker 1: And okay, that makes sense.
• 1:01:03
  Speaker 1: So what happens?
• 1:01:04
  Speaker 1: That is where you're trading with somebody, physically, out of a parking lot, that may be.
• 1:01:07
  Speaker 1: You know that you've traded because, honestly, the guy that was doing that my people knew him, him, they wanted, he was willing to do it.
• 1:01:15
  Speaker 1: It's hard to trade the.
• 1:01:18
  Speaker 1: The state of kentucky came down on all the different liquor stores and everybody and they're trading for weller, red and green and that market has kind of dried up.
• 1:01:31
  Speaker 1: A lot of people around here would wait in line and we would buy, but, like SuperNES is saying, there's a lot of fake bottles that you're trading for.
• 1:01:42
  Speaker 1: So that market's kind of died.
• 1:01:45
  Speaker 1: After what happened with the Justin House of Bourbon, I don't see it anymore.
• 1:01:48
  Speaker 1: With the Justin House of Bourbon, I don't see it anymore.
• 1:01:53
  Speaker 1: But now here's the part.
• 1:01:58
  Speaker 1: It's Facebook and the internet.
• 1:02:04
  Speaker 1: A scammer on Facebook and the internet has a profile.
• 1:02:07
  Speaker 1: So you've got something, or you're commenting on a bottle that we let's say this old Carter, and you're like, oh God, I would love to get that.
• 1:02:23
  Speaker 1: The first thing that'll happen is, from a scam standpoint, is that there'll be somebody.
• 1:02:29
  Speaker 1: My favorite is our barrel pick of, uh, lillian sinclair, which is, I'm telling you guys, it's fantastic and it's not available anywhere.
• 1:02:40
  Speaker 1: There's not like french lick has put this on the market.
• 1:02:44
  Speaker 1: Nobody has.
• 1:02:45
  Speaker 1: I got it.
• 1:02:46
  Speaker 1: So when someone says to you, after I did a podcast on lillian Sinclair, he's like, oh, I've got a bottle of that, do you need one?
• 1:02:56
  Speaker 1: I can get you one.
• 1:02:57
  Speaker 1: Anybody commenting on your comment in a Facebook group about a bottle that we're doing he's a scammer.
• 1:03:10
  Speaker 1: A bottle that we're doing he's a scammer, block him.
• 1:03:16
  Speaker 1: And I block them and delete them.
• 1:03:16
  Speaker 1: I take them off all my parts.
• 1:03:17
  Speaker 1: It's basically, it's insane.
• 1:03:18
  Speaker 1: You don't know how many people I blocked doing the same thing.
• 1:03:22
  Speaker 1: Another part of scamming on Facebook is they say there's a really good group.
• 1:03:30
  Speaker 1: You need to join it.
• 1:03:31
  Speaker 1: No, you don't.
• 1:03:33
  Speaker 1: That group is a scam group.
• 1:03:35
  Speaker 1: They're trying to get you into a group where they're going to show you a bunch of bourbons and all of it will be a scam.
• 1:03:43
  Speaker 1: Scammers are devious these days.
• 1:03:47
  Speaker 1: They might sell you your first.
• 1:03:49
  Speaker 1: It's just like, for instance, playing pool with a pool shark.
• 1:03:55
  Speaker 1: When you bet 50 bucks on the first game, he doesn't just scam you and take your 50 bucks.
• 1:04:03
  Speaker 1: He might lose and you might win.
• 1:04:06
  Speaker 1: He's going after the three, four thousand dollar game where you think you got him and then he basically sinks it and walks away with all your money.
• 1:04:18
  Speaker 1: Same thing the scam can be there.
• 1:04:22
  Speaker 1: You are dealing with people on the internet.
• 1:04:26
  Speaker 1: You never knew.
• 1:04:27
  Speaker 1: I'm telling you.
• 1:04:29
  Speaker 1: I get this all the time from other groups.
• 1:04:33
  Speaker 1: We can't deal with the scammers.
• 1:04:37
  Speaker 1: With the Scotchy Bourbon Boys group, we tried to.
• 1:04:45
  Speaker 1: When we put someone in, I have Brandon Holmes.
• 1:04:50
  Speaker 1: He is a hawk.
• 1:04:54
  Speaker 1: I will let people in and they will put a post and as soon as that post happens, boom.
• 1:05:01
  Speaker 1: But that was a little bit early on.
• 1:05:03
  Speaker 1: He axed a ton of people I left in.
• 1:05:06
  Speaker 1: Now one.
• 1:05:09
  Speaker 1: If you just joined Facebook, if you see, the first thing you should do when you're talking to someone, let's just say they have a bottle of what you love and you're interested.
• 1:05:19
  Speaker 1: You're like maybe they're not.
• 1:05:20
  Speaker 1: First thing you got to do is look when they joined.
• 1:05:22
  Speaker 1: If they've joined in the last three months, or yesterday, three months, they're scammers.
• 1:05:30
  Speaker 1: Two the other aspect is do they have any posts?
• 1:05:37
  Speaker 1: Most of them don't.
• 1:05:39
  Speaker 1: Is it just their Facebook profile that changes four times in the last three months?
• 1:05:47
  Speaker 1: Scammer it's easy to tell a scammer.
• 1:05:54
  Speaker 1: At this point it's like I even fall for it.
• 1:05:58
  Speaker 1: I don't want to.
• 1:06:00
  Speaker 1: It seems like they'd be cool, but I know they're scammers.
• 1:06:04
  Speaker 1: Scammers also if you're in a group and someone approaches you that they got that bottle.
• 1:06:11
  Speaker 1: Look and see if that bottle they're saying they got is based off the podcast or the post.
• 1:06:19
  Speaker 1: Look and see if they say that to everyone.
• 1:06:22
  Speaker 1: If they're telling everyone they have that bottle scammer.
• 1:06:27
  Speaker 1: A person that has that bottle won't comment and say he has that bottle.
• 1:06:34
  Speaker 1: He'll just basically put it in, not on your comment.
• 1:06:40
  Speaker 1: He'll just put it up there that he has the bottle and let people approach him not them approaching, not the scammer approaching you, not them approaching, not the scammer approaching you.
• 1:06:50
  Speaker 1: So in my opinion, if anybody approaches you with a bottle, they're a scammer.
• 1:07:05
  Speaker 1: One of the biggest scams out there is my friend's dad died and I got all these bourbons and I don't know what to do with them.
• 1:07:08
  Speaker 1: Right there, that story scam.
• 1:07:11
  Speaker 1: You can't believe their stories.
• 1:07:15
  Speaker 1: They're trying to scam you.
• 1:07:16
  Speaker 1: How does scam work?
• 1:07:17
  Speaker 1: Okay, you Venmo them the money and they don't send you the bottle.
• 1:07:24
  Speaker 1: It's a scam.
• 1:07:25
  Speaker 1: How can they have a bottle that only I have, that I haven't sold to anybody that would be able to resell that bottle.
• 1:07:37
  Speaker 1: So there's lots of stuff that goes on, but that's the main scam.
• 1:07:42
  Speaker 1: The other big thing with the scam is no picture.
• 1:07:45
  Speaker 1: I mean, seriously, if there's, if they're Facebook and they're like, they can get it.
• 1:07:51
  Speaker 1: Now, if they have it, the other thing that you can look for is to make sure it's really one of their pictures, because you can just look if they just have one post or zero posts, I mean when someone is real to come into the Scotchy Bourbon Boys.
• 1:08:08
  Speaker 1: They got they started in 2007 and they got posts going forever.
• 1:08:13
  Speaker 1: Some people don't post a lot, but they got two posts from every single time, so you don't want to be scammed One.
• 1:08:29
  Speaker 1: So how do you actually find somebody that can get you that bottle that you need?
• 1:08:35
  Speaker 1: There's legitimate places.
• 1:08:50
  Speaker 1: Now one people usually approach me and let me know and ask me if they can put out they can get this and that, and I will research them and put them in the group.
• 1:09:06
  Speaker 1: Based off that you could get something from them.
• 1:09:09
  Speaker 1: But I'm going to tell you they don't go around and telling you they have the bottle.
• 1:09:16
  Speaker 1: They basically are in there.
• 1:09:18
  Speaker 1: I would suggest if you're looking for it, I would you know, happy Times Liquor in Louisville.
• 1:09:26
  Speaker 1: There's certain places that I would suggest to go to, but they're not going to just have the bottle you're always looking for.
• 1:09:33
  Speaker 1: I would send you to Brad Bonds at Revival Spirit Vintage Spirits and Bottle Shop in Covington, kentucky.
• 1:09:42
  Speaker 1: I know Brad, I've been to his store.
• 1:09:45
  Speaker 1: There's no scamming whatsoever.
• 1:09:48
  Speaker 1: The same thing when I meet somebody I got to say I just met somebody here in Ohio who likes to find he loves Crown and he does old Crown.
• 1:10:06
  Speaker 1: Relationship with the people that you want to trade with or you want to be able to get certain bottles so that you're not scammed.
• 1:10:18
  Speaker 1: One if it's too good to be true, it's too good to be true.
• 1:10:22
  Speaker 1: Nobody's getting you something that nobody can get that they keep trying.
• 1:10:29
  Speaker 1: Yeah, I mean Brad Bonds.
• 1:10:32
  Speaker 1: What he has down there is crazy and on point, I mean he's not looking to rip anybody off, but his prices are reasonable, but he still needs to make money.
• 1:10:45
  Speaker 1: I mean, there's a lot of different places out there, but the scam aspect is real.
• 1:10:52
  Speaker 1: I don't know how many people in groups say how do you deal with the scammers?
• 1:10:56
  Speaker 1: I have to stay on top of it.
• 1:10:58
  Speaker 1: I can't believe.
• 1:11:00
  Speaker 1: Sometimes we're doing this on Facebook and a spammer just jumps on.
• 1:11:05
  Speaker 1: Now you all are smart enough to get rid of them.
• 1:11:09
  Speaker 1: I mean, then I make sure he's blocked and I delete all of his comments and everything and I you know.
• 1:11:16
  Speaker 1: But telling them, if you can tell this guy's a scammer, it doesn't matter.
• 1:11:21
  Speaker 1: There's a certain amount.
• 1:11:23
  Speaker 1: It's almost like the scammer has bots that are putting out every comment.
• 1:11:28
  Speaker 1: He'll be like every single time, single time.
• 1:11:32
  Speaker 1: This is a scam.
• 1:11:33
  Speaker 1: So does anybody have any direct questions?
• 1:11:38
  Speaker 1: Like I said, it's real easy to tell a scammer's profile.
• 1:11:41
  Speaker 1: They won't have any history.
• 1:11:44
  Speaker 1: They'll have created it recently.
• 1:11:47
  Speaker 1: I'm just telling you a guy that wants to sell bourbon online doesn't come on on last Tuesday.
• 1:11:57
  Speaker 1: Now you're not allowed to sell bourbon online.
• 1:11:59
  Speaker 1: But if you're trading and you're doing things and you're going to be in groups and you're going to be getting to know people.
• 1:12:07
  Speaker 1: You're not going to be just going hey, I can get you that bottle.
• 1:12:11
  Speaker 1: Hey, do you need that bottle?
• 1:12:13
  Speaker 1: I got three or four.
• 1:12:15
  Speaker 1: Hey, do you need that bottle?
• 1:12:16
  Speaker 1: No, those are scams and you gotta not fall for scams.
• 1:12:23
  Speaker 1: I can't stand it when someone says, oh, I wanted to get a bottle for my grandpa and they said they had it and I paid 700 and I can't get a hold of them.
• 1:12:33
  Speaker 1: Gone, do you know about this guy?
• 1:12:35
  Speaker 1: It's like if you're asking me if I know about this guy, you're already scammed and it's too late.
• 1:12:42
  Speaker 1: I just they'll tell you.
• 1:12:46
  Speaker 1: Also, I've met so many people in the bourbon industry that they'll send you it and then you pay them.
• 1:12:54
  Speaker 1: It's just that simple.
• 1:12:57
  Speaker 1: It is just that simple.
• 1:13:01
  Speaker 1: Hey, matt, good to see you.
• 1:13:04
  Speaker 1: When I first started once yeah, but at the same time, it's sad that these people are out there.
• 1:13:10
  Speaker 1: Yeah, but at the same time, it's sad that these people are out there.
• 1:13:11
  Speaker 1: So they're taking advantage of your love and your passion for whiskey and bourbon.
• 1:13:16
  Speaker 1: And that's something where I learned about being scammed is that as an artist, when I used to create art, I would get these dumb emails.
• 1:13:28
  Speaker 1: And, god, I wanted to believe it.
• 1:13:35
  Speaker 1: It's like I want to get a birthday present for my husband.
• 1:13:36
  Speaker 1: I love your artwork and they'll pick one piece and they'll tell you how much they love how the red blended with the, with the sunset and everything that you did, and they'll talk about that one piece, but I, I want to get five or six for him.
• 1:13:52
  Speaker 1: And then when I get five and I want to negotiate a price, and you're just like, oh my God, someone appreciates me and you want.
• 1:14:03
  Speaker 1: But then you look, and that's one thing.
• 1:14:06
  Speaker 1: Also, if you have someone talking to you search his name on the internet.
• 1:14:12
  Speaker 1: This person, if nothing comes up, you know he's not legit.
• 1:14:17
  Speaker 1: And if something bad comes up, it's like every single time anybody ever constantly attacks you.
• 1:14:23
  Speaker 1: If they got something where you think they could be legit, you need to search Is this legit?
• 1:14:30
  Speaker 1: And then whatever, and I guarantee you 100 if you're searching, it's a scam.
• 1:14:37
  Speaker 1: It's just that simple.
• 1:14:39
  Speaker 1: It is a scam.
• 1:14:44
  Speaker 1: As john ritz says, people are awesome, but people suck.
• 1:14:49
  Speaker 1: I mean, one of the good things about bourbon is if you get to know the people in the industry and around this industry.
• 1:14:56
  Speaker 1: Um, bro works for the ATF.
• 1:15:01
  Speaker 1: I don't work for anything, man.
• 1:15:03
  Speaker 1: Um bundle deals out and down on bundle deals to cut down.
• 1:15:19
  Speaker 1: Yeah, I, I find, um, in the industry, the flipping aspect, uh, a lot of things that states and liquor stores have done have cut down, and what we're about to see is just so.
• 1:15:33
  Speaker 1: You guys know you're going to read a lot about how the bourbon industry is.
• 1:15:37
  Speaker 1: There's a glut or it's just sales are starting to be stagnant and this and that.
• 1:15:46
  Speaker 1: But I will tell you, I don't think sales are stagnant.
• 1:15:51
  Speaker 1: I think growth has hit a point where we're slowing down the growth.
• 1:15:58
  Speaker 1: We're buying an awful lot of bourbon and an awful lot of bourbons being made, a lot of whiskeys being made, and right now the amount of whiskey that they're making isn't matching the growth.
• 1:16:12
  Speaker 1: But I don't think it's going backwards.
• 1:16:14
  Speaker 1: What I think is that consumers are being smart with their dollar and they're being more picky.
• 1:16:22
  Speaker 1: They've gone through the stage of buying everything new.
• 1:16:28
  Speaker 1: They want to taste what they buy before they buy something new, and it's only good for the consumer.
• 1:16:36
  Speaker 1: It's not going to be good for the retailer or the maker.
• 1:16:43
  Speaker 1: It's going to be good for the consumer because right now, in my opinion, prices have peaked and they're going to for competition purposes, because there's going to be competition now for that market on the shelf.
• 1:17:04
  Speaker 1: And when you get competition for that market on the shelf, what happens is very good things for consumers.
• 1:17:08
  Speaker 1: Prices are going to fall.
• 1:17:10
  Speaker 1: I think they've made enough and our market isn't keeping up Now.
• 1:17:15
  Speaker 1: One thing that could change that is what happens with the overseas market and honestly, I think the big guys, the Centauris and theageos, all are geared up for the foreign market.
• 1:17:35
  Speaker 1: It's going to happen and they're going to.
• 1:17:38
  Speaker 1: I think that this, what they've got and what they can ship over there, is a high it's just gotten so high quality that that market will take off.
• 1:17:50
  Speaker 1: So that's what I'm looking at and that's what they've been producing this massive amount at Heaven Hill, or they're doing that.
• 1:17:57
  Speaker 1: But right now they got a little nervous because we as Americans have slowed up a little bit as far as we're not just buying everything.
• 1:18:07
  Speaker 1: So that's my take on the industry itself.
• 1:18:13
  Speaker 1: But yes, I agree, john, they play on your emotions.
• 1:18:20
  Speaker 1: It's like you're trying to buy your dad a special bottle and this guy comes, says he has it, he'll show you pictures of it, and then he's like, yeah, send me that, plus shipping, and I'll get it to you.
• 1:18:34
  Speaker 1: And then it never shows up.
• 1:18:35
  Speaker 1: This is classic.
• 1:18:37
  Speaker 1: You gotta know the person somewhat.
• 1:18:41
  Speaker 1: Just make sure you know, have a relationship, build a relationship.
• 1:18:46
  Speaker 1: If you meet this person, just don't start buying whiskey from him.
• 1:18:50
  Speaker 1: Meet him, have a pour from him.
• 1:18:51
  Speaker 1: Meet him, have a pour with him, have him bring.
• 1:18:53
  Speaker 1: When you have the pour, have him bring a bottle.
• 1:18:56
  Speaker 1: Now, as far as counterfeit bottles, that's a whole different story.
• 1:18:59
  Speaker 1: I mean, it was crazy that whole thing that went down.
• 1:19:05
  Speaker 1: Hear about those labels being produced and how many more bottles of old Taylor tornado batch are on the market now opposed to what was made.
• 1:19:19
  Speaker 1: And that is some crazy stuff right there.
• 1:19:23
  Speaker 1: So, anyways, anybody, if anybody, has any questions, I would be willing to answer, but at the moment I'm going to stay on Facebook and I'm going to stay on YouTube and I'm going to end this podcast on the audio.
• 1:19:43
  Speaker 1: So thanks everybody for joining us tonight.
• 1:19:47
  Speaker 1: Apple and iHeart and Spotify greatly appreciate all your support and it's been all the people that were on tonight John Ritt, rady, ford Walker, you know Super Nash joined in on the comments.
• 1:20:06
  Speaker 1: Thomas Anderson, good to see you.
• 1:20:10
  Speaker 1: Thanks.
• 1:20:10
  Speaker 1: I mean, I love what everybody's doing on YouTube.
• 1:20:13
  Speaker 1: Thank you so much.
• 1:20:15
  Speaker 1: And then, ricky Edwards, enjoy your cast.
• 1:20:19
  Speaker 1: I really appreciate that too.
• 1:20:23
  Speaker 1: Randy, just Greg Schneider, christy and Mark, thank you so much for coming in.
• 1:20:30
  Speaker 1: The old Carter was fantastic.
• 1:20:31
  Speaker 1: I mean 20 out of 18.
• 1:20:33
  Speaker 1: I pulled a tiny.
• 1:20:35
  Speaker 1: There's no doubt about it.
• 1:20:37
  Speaker 1: This is some damn good whiskey.
• 1:20:40
  Speaker 1: Remember, scammers are out there.
• 1:20:42
  Speaker 1: It's very important.
• 1:20:43
  Speaker 1: I don't want any of you to get scammed.
• 1:20:45
  Speaker 1: I'm even out here and available that if you have a question about somebody trying to sell you a bottle, ask me I'll.
• 1:20:53
  Speaker 1: I'll give you my honest opinion and most of the time I'm just going to say scammer.
• 1:20:58
  Speaker 1: So because they are, they to not scammer, you need to form a relationship.
• 1:21:05
  Speaker 1: So that's where that's at at.
• 1:21:06
  Speaker 1: Anyways, everybody, great to have you on.
• 1:21:11
  Speaker 1: It was super.
• 1:21:14
  Speaker 1: Make sure that you follow us wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glen Cairns t-shirts, everything.
• 1:21:21
  Speaker 1: Also, remember we're on Facebook, instagram, youtube and X.
• 1:21:25
  Speaker 1: Also all the major podcast formats, mainly Apple iHeart and Spotify.
• 1:21:29
  Speaker 1: But remember, no matter where you listen, where you watch to listen like, comment, subscribe and leave good feedback.
• 1:21:41
  Speaker 1: Remember good bourbon, good whiskey, equals good times and good friends.
• 1:21:49
  Speaker 1: Don't drink and drive.
• 1:21:52
  Speaker 1: Drink responsibly and live your life uncut and unfiltered.
• 1:22:02
  Speaker 1: Little Steve-O is going to take us out.
• 1:22:18
  Speaker 2: Out.
• 1:22:19
  Speaker 2: Oh don't ask why.
• 1:22:20
  Speaker 2: Show me the way to the next whiskey bar.
• 1:22:23
  Speaker 2: Oh don't ask why.
• 1:22:37
  Speaker 2: Oh don't ask why.
• 1:22:40
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:22:48
  Speaker 2: I tell you we must die.
• 1:22:50
  Speaker 2: I tell you we must die.
• 1:22:51
  Speaker 2: I tell you, I tell you, I tell you we must die.