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The 1792 Sweet Wheat Revelation · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  Speaker 1: Their spirits honor their roots and reflect their originality as makers, their integrity as producers and their passion for crafting spirits from grain to glass.
• 1:17
  Speaker 1: Their Michelon Reserve line reflects their story from the start to the bottle, to your glass, With unique weeded and rye bourbons and also rye and wheat whiskeys.
• 1:28
  Speaker 1: The Michelon brand is easy to sip.
• 1:31
  Speaker 1: It might be a grain-to-glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:40
  Speaker 1: What just happened?
• 2:00
  Speaker 1: All right, let's keep it going.
• 2:11
  Speaker 2: Drinking every brew of a man with all the songs he wrote.
• 2:15
  Speaker 2: But tellin' the truth, yeah, we're the Scotch and Berry Boys, raisin' some hell, makin' some noise.
• 2:31
  Speaker 2: Yeah, we're the Scotch and Berry Boys.
• 2:34
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:39
  Speaker 3: We're here to have fun.
• 2:41
  Speaker 3: Yeah, and go with the flow.
• 2:42
  Speaker 3: Yeah, yeah.
• 3:04
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight.
• 3:11
  Speaker 1: I'm here and excited about our 1792 Sweet Wheat podcast.
• 3:20
  Speaker 1: Very excited, we've actually got John.
• 3:24
  Speaker 1: I'm going to make sure I've got to see if I've got to reload this.
• 3:27
  Speaker 1: All of a sudden I'm paused.
• 3:30
  Speaker 1: Okay, there we go.
• 3:32
  Speaker 1: That's crazy.
• 3:33
  Speaker 1: Alright, that's there.
• 3:35
  Speaker 1: So let's go back into that.
• 3:36
  Speaker 1: Nope.
• 3:36
  Speaker 1: We're having technical difficulties.
• 3:41
  Speaker 1: Alright, that's there, so let's go back into that.
• 3:42
  Speaker 1: Nope, oh my gosh, we're having technical difficulties.
• 3:43
  Speaker 1: All right, that's there, so let's go back into it.
• 3:44
  Speaker 1: Pause.
• 3:44
  Speaker 1: Nope, oh my gosh, we're having technical difficulties.
• 3:48
  Speaker 1: All right, that's there, so let's go back into it.
• 3:50
  Speaker 1: Okay, I saved it.
• 3:52
  Speaker 1: Sorry, what did we expect?
• 3:55
  Speaker 1: That's what we get here on the podcast.
• 3:58
  Speaker 1: So we've got the 1792 Sweet week tonight that we are going to barrel bottle breakdown.
• 4:03
  Speaker 1: And then I have another bottle.
• 4:05
  Speaker 1: But uh, john Ritz, I I wasn't sure if it was from last year or the year before, but John said hey, check it out, check out the laser tag.
• 4:14
  Speaker 1: So I'm going to try and get the, get the, get the glasses.
• 4:18
  Speaker 1: I can find out which one it is on the side of the bottle.
• 4:21
  Speaker 1: I'm pretty sure I am all good on all things.
• 4:26
  Speaker 1: Welcome to the podcast tonight.
• 4:29
  Speaker 1: Like I said, ross Cornelison will be chiming in.
• 4:32
  Speaker 1: He's in the comments.
• 4:34
  Speaker 1: I also have Greg Schneider in there who's given us a little bit of insight, because he was at Brown and Foreman when it came out as 1792 Ridgemont Reserve, or let's see what did he say?
• 4:50
  Speaker 1: Brown Foreman, he goes from a guy I worked with, was the master distiller when 1792 began from a guy I worked with was the master distiller when 1792 began.
• 5:07
  Speaker 1: After a lawsuit from Brown Forman, 1792 Ridgewood Reserve, which is one of the most famous bottles out there, became Ridgemont Reserve.
• 5:11
  Speaker 1: So same delicious bourbon, just a different name to appease the legal entities.
• 5:19
  Speaker 1: So that was really cool to get, uh, you know, to get to get, uh, some background like that.
• 5:24
  Speaker 1: And then also we have Ross Cornelison on and I'm sure that if anybody has questions you can jump, jump in.
• 5:33
  Speaker 1: Uh also.
• 5:33
  Speaker 1: Uh, I'm sipping on right now the 1792 foolproof.
• 5:37
  Speaker 1: Uh, we've got some people, uh, and I'm getting ready to really kind of get get into this.
• 5:44
  Speaker 1: But remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 5:48
  Speaker 1: We got our Glen Karens and our t-shirts available.
• 5:51
  Speaker 1: Contact me and I could send it out or order off the website.
• 5:55
  Speaker 1: Would be glad if anybody did that.
• 5:58
  Speaker 1: All right, we'll take care of you, uh also.
• 6:02
  Speaker 1: Uh, remember, we're on facebook, instagram, youtube and x, along with apple, iheart and spotify or any of the major podcast formats.
• 6:14
  Speaker 1: Make sure you check us out, whether you listen to us or you watch us, uh, live, watch us after the fact.
• 6:21
  Speaker 1: Make sure you like, listen, comment, subscribe and leave good feedback.
• 6:25
  Speaker 1: That good feedback is so important on Apple and you know, all I'm going to say is just, you know, if you like what you see, support us.
• 6:35
  Speaker 1: And then that gets us through that part of the podcast, the 1792, that's probably what.
• 6:44
  Speaker 1: Let's see if I can get this done.
• 6:47
  Speaker 1: We got that over with Exit full screen.
• 6:52
  Speaker 1: Go up here.
• 6:53
  Speaker 1: All right, I had there.
• 6:56
  Speaker 1: We go, look at that Much more professional for everybody on YouTube and Facebook.
• 7:02
  Speaker 1: It's a screen.
• 7:03
  Speaker 1: I've got some information on 1792.
• 7:07
  Speaker 1: Now you've got Greg Schneider and you've got Ross Cornelison and Ross says Greg Davis was before me and before Danny, before Harg and before Pierce.
• 7:23
  Speaker 1: So you've got, you know, a good amount of people doing it.
• 7:28
  Speaker 1: And then, ah, let's see Ross Cornelison says a legend, you know, there you go for what's been going on and facility Understand.
• 7:40
  Speaker 1: So one of the things I'm just reading off the comments because I'm sorry everybody.
• 7:47
  Speaker 1: I'm interested in the comments because we got Greg and Ross giving us some really, really good information, but I do have some.
• 7:55
  Speaker 1: So here's the just the rundown off the history.
• 8:06
  Speaker 1: 1792 Barton's Distillery, located in Bardstown, kentucky, has a rich history dating back to 1879 when it was established by Tom Moore.
• 8:15
  Speaker 1: It's the oldest fully operational distillery in Bardstown and it is situated in the heart of bourbon country Distillery is named in honor of the year Kentucky became a state.
• 8:30
  Speaker 1: Founded in 1879 by Thomas Moore, the distillery operated under his name until Prohibition.
• 8:39
  Speaker 1: During Prohibition, the distillery was shut down and its whiskey inventory was sold to other distilleries.
• 8:46
  Speaker 1: It reopened in 1934, led by Tom Moore's son, conmore.
• 8:53
  Speaker 1: The distillery was later sold and renamed Barton, a name chosen by Oscarskar Getz who acquired the distillery with Lester Abelson in 2009.
• 9:09
  Speaker 1: The Sazerac Company purchased the distillery okay, so okay with Lester Abelson in 2009.
• 9:16
  Speaker 1: The Sazerac Company purchased the distillery and reverted the name back to Barton, which is now known as Barton 1792 Distillery.
• 9:26
  Speaker 1: The 1792 brand originally named Ridgemont Reserve 1792, was introduced by Barton and later became just 1792 Bourbon.
• 9:36
  Speaker 1: After legal challenges from Brown and Foreman, which Greg just noted, in 2018, a portion of the Rick House barrel aging warehouse collapsed, resulting in a significant spill and a kill off of fish.
• 9:53
  Speaker 1: The distillery has since redesigned its storage concept with new, more resilient warehouses.
• 9:59
  Speaker 1: Barton's 1792 distillery continues to produce a variety of bourbons, including the flagship 1792 bourbon and very old Barton's.
• 10:08
  Speaker 1: The distillery also produces the Thomas S Moore line, which features cash-finished bourbons.
• 10:14
  Speaker 1: So Ross also Cornelison is the current master distiller there and it's been since meeting Ross.
• 10:23
  Speaker 1: I really really feel that the taste of the bourbon more coincides to my palate and this wonderful industry.
• 10:42
  Speaker 1: It's kind of cool.
• 10:45
  Speaker 1: So, uh, I'm uh Ross got me even more excited than I was for the brand, so we kind of just went through that little history really quick.
• 10:55
  Speaker 1: Uh, ross identified all the, the the distillers before him that work before him on.
• 11:49
  Speaker 1: You know him through Sazerac's purchase.
• 11:52
  Speaker 1: Now, sazerac is the same company that has Buffalo Trace, that owns Buffalo Trace.
• 11:58
  Speaker 1: They also own the A Bowman Distillery in Virginia.
• 12:04
  Speaker 1: So that's I want to say is that, wait, hold on, I'll tell you I could be completely wrong on what I called them.
• 12:11
  Speaker 1: They, that's the line, but I will tell you it should say produced by A Samuel Bowman Distillery.
• 12:27
  Speaker 1: So it's the A Smith Bowman Distillery in Spotsylvania County, fredericksburg, virginia.
• 12:47
  Speaker 1: So that's kind of cool.
• 12:49
  Speaker 1: So Cesarac has a lot of different things and then when you go down to New Orleans, they have a nice, awesome presence there also.
• 12:57
  Speaker 1: But I really feel that.
• 13:03
  Speaker 1: So what happened?
• 13:03
  Speaker 1: I believe just a couple years ago?
• 13:04
  Speaker 1: So what happened, I believe just a couple years ago because me and Super Nash did go and do the tour that they closed the distillery to the public and made it just a working distillery.
• 13:23
  Speaker 1: Yes, they are the A Smith Bowman Distillery, thank you Ross.
• 13:28
  Speaker 1: So now it used to have tours and tastings, but Sazerac decided to whatever it needed to do.
• 13:45
  Speaker 1: You got the feeling that this was designed to make bourbon.
• 13:55
  Speaker 1: It wasn't designed to show off what was going on.
• 14:01
  Speaker 1: It was very much factory-like distillery and a lot of people love that part about it.
• 14:12
  Speaker 1: Now, there was a when you're at the end of the thing.
• 14:13
  Speaker 1: They had a, a room in a house which was, you know, a gift shop, and you got and and the tasting room was nice, uh.
• 14:19
  Speaker 1: But the actual working of the distillery, um, even after when we came down to do the podcast with uh Ross, and it was not last year but the year before Kentucky, I can't believe it's going to be two years in September, but you could tell, I mean Ross's office is right up there.
• 14:43
  Speaker 1: I mean it's not a frills.
• 14:46
  Speaker 1: I mean it's not a frills.
• 14:47
  Speaker 1: It reminds me a lot of Aaron Harris's office at the Green River Distillery in Owensboro.
• 14:55
  Speaker 1: It's not so much.
• 14:56
  Speaker 1: What would you say a tour?
• 14:59
  Speaker 1: It's got the ability in both places.
• 15:03
  Speaker 1: I mean, if they wanted to do it they could.
• 15:04
  Speaker 1: But as of right now, there are no tours of the barton's distillery but the mount.
• 15:12
  Speaker 1: But but I feel, ever since they did that and then when ross came aboard, that the quality of the taste of their whiskey is designed or it's really come through for the current day bourbon drinker, I mean.
• 15:32
  Speaker 1: And you know the Sweet Wheat brand.
• 15:36
  Speaker 1: It's been out and there's just right now.
• 15:39
  Speaker 1: This brand is what everybody you know, when you talk to people in the bourbon community, everybody loves sweet wheat.
• 15:48
  Speaker 1: I mean, we've got Matt Lison on here that would probably die for sweet wheat.
• 15:54
  Speaker 1: So love to do this podcast and we're going to get going a little bit.
• 15:59
  Speaker 1: I'm just going to sip a little bit more of my 1792 foolproof.
• 16:07
  Speaker 1: The foolproof story is when I met nash and we met through the booker's painting and, uh, I had painted a booker's uh painting for the beams.
• 16:22
  Speaker 1: I presented it, I, I got it signed at 2019 Kentucky Bourbon Festival in Fred and Freddie's man cave and then I also presented them with the painting that now hangs in their kitchen and when they signed it, I put it up online and Super Ness said he had that bottle that I painted in.
• 16:49
  Speaker 1: I took a bottle off the internet and I painted it into the painting and he had the actual bottle.
• 16:56
  Speaker 1: So he came up.
• 16:57
  Speaker 1: Well, we met that way and he talked about coming up, but in the meantime, he was able to purchase a store pick of the 1792 foolproof, which was at the time the Jim Murray's bourbon of the year, and there was no foolproof around here anywhere.
• 17:18
  Speaker 1: There was barely any 1792.
• 17:21
  Speaker 1: So we basically he sent us up a case in our group.
• 17:25
  Speaker 1: Basically, we just we were able to get it and get it to everybody.
• 17:31
  Speaker 1: Whoever wanted a bottle, I was able to get it for, and we did a tasting and everything with it.
• 17:39
  Speaker 1: Now that bottle I still have today, and that barrel pick had some heat, had some heat.
• 17:48
  Speaker 1: Now, the one I'm drinking now is the.
• 17:49
  Speaker 1: I believe it's the 2020, well, this is what John was saying.
• 17:56
  Speaker 1: I should be able to take my.
• 17:59
  Speaker 1: I've got it.
• 18:00
  Speaker 1: I've got my handy light.
• 18:02
  Speaker 1: Let's see what we got here.
• 18:05
  Speaker 1: Turn it that way.
• 18:06
  Speaker 1: Let's make sure I can.
• 18:07
  Speaker 1: Oh, I can.
• 18:07
  Speaker 1: So let's see if we got here.
• 18:08
  Speaker 1: Turn it that way.
• 18:09
  Speaker 1: Let's make sure I can.
• 18:09
  Speaker 1: Oh, I can.
• 18:09
  Speaker 1: So let's see if I can find out what this is signed.
• 18:14
  Speaker 1: Okay, so this was L2016B57.
• 18:24
  Speaker 1: So is it L20?
• 18:27
  Speaker 1: Does that mean that's the 2020?
• 18:30
  Speaker 1: I don't know.
• 18:31
  Speaker 1: 2016?
• 18:33
  Speaker 1: No, 201661517045.
• 18:40
  Speaker 1: So maybe John can help me on that one.
• 18:43
  Speaker 1: I got that for that foolproof I'll look at the sweet wheat, since I've got the light out and this one was this one's L23.
• 18:54
  Speaker 1: So that's the 23.
• 18:56
  Speaker 1: So that one was a 20, that foolproof, so that was a year.
• 18:59
  Speaker 1: That's the foolproof signed by Danny Con.
• 19:02
  Speaker 1: And then this is the 25.
• 19:06
  Speaker 1: So this actually is the 23 sweet wheat, right?
• 19:11
  Speaker 1: Is that what?
• 19:12
  Speaker 1: Yep?
• 19:13
  Speaker 1: All right, so there we go, john, thanks for letting me.
• 19:16
  Speaker 1: Uh did it.
• 19:19
  Speaker 1: That's awesome.
• 19:20
  Speaker 1: And that's the the, the, the 20.
• 19:23
  Speaker 1: So this is the bottle that I believed it was a 2020.
• 19:28
  Speaker 1: Jim Murray sounds like a 2020.
• 19:31
  Speaker 1: So Ross was the 2020, was that the year Jim Murray was 2019.
• 19:40
  Speaker 1: I think it might have been 2019.
• 19:43
  Speaker 1: That might have been, but Danny signed it and I thought it was cool.
• 19:46
  Speaker 1: We hadn't yet gotten big enough to start meeting people.
• 19:51
  Speaker 1: All right, who knows how to make great bourbon as well as this one?
• 19:57
  Speaker 1: Yes, and Ross, really.
• 20:01
  Speaker 1: I mean, I'm just Ross.
• 20:03
  Speaker 1: You're doing such a fantastic job.
• 20:04
  Speaker 1: But tonight, let's get into.
• 20:07
  Speaker 1: Uh, now and now, I finished that story, so he sent up that bottle of foolproof at that time.
• 20:15
  Speaker 1: It's over there I'm not getting up and doing it, but that's probably a 20, that's probably a 2019, but it's a store pick from 2019.
• 20:25
  Speaker 1: So so there you go.
• 20:26
  Speaker 1: Not the blend that won Jim Murray's uh bourbon of the year, but it was.
• 20:32
  Speaker 1: I really felt that that really helped the brand.
• 20:36
  Speaker 1: And um, let's, let's get into the barrel bottle breakdown of this year's 2025 batch.
• 20:49
  Speaker 1: I'm and it's going to be a.
• 20:51
  Speaker 1: I'm going to open this right here.
• 20:55
  Speaker 1: Now.
• 20:56
  Speaker 1: One thing about wheats a lot of times I'm going to probably there we go.
• 21:02
  Speaker 1: I got it in right into the thing.
• 21:05
  Speaker 1: Open this, let out the air.
• 21:09
  Speaker 1: A lot of times wheats in the bottle need a couple, need a while, but in this, for this case, I'm opening it tonight.
• 21:22
  Speaker 1: I let it out, I let the air out.
• 21:26
  Speaker 1: I'm going to slowly flip this over, drop this back.
• 21:35
  Speaker 1: There we go.
• 21:36
  Speaker 1: I'm going to pour it in my Scotchy Bourbon Boys, glencairn boys, glen Caron.
• 21:49
  Speaker 1: I have another Glen Caron which it won't be it.
• 21:54
  Speaker 1: I'll just grab it over here.
• 21:56
  Speaker 1: All right, let's get back over here and make sure I'm not too out of control with this.
• 22:04
  Speaker 1: Yeah, this is the one.
• 22:06
  Speaker 1: I'm going to drop that back and put this one here.
• 22:09
  Speaker 1: All right, I've got that in and let's get this going.
• 22:15
  Speaker 1: This is the old Louisville barrel bottle breakdown of the 2025 1792 Sweet Wheat.
• 22:26
  Speaker 1: I put it into the glenn karen.
• 22:29
  Speaker 1: Uh, old louisville whiskey company.
• 22:33
  Speaker 1: Amin down there uh, my, my, uh, sympathies go out to him.
• 22:39
  Speaker 1: He broke his ankle.
• 22:41
  Speaker 1: He's going to be having surgery this week so it's been kind of rough down there.
• 22:48
  Speaker 1: But stop in.
• 22:49
  Speaker 1: Say hi to Amin and the Old Louisville Whiskey Company.
• 22:55
  Speaker 1: It's an experience unlike any other.
• 22:57
  Speaker 1: Give him a call, set up by appointment.
• 23:00
  Speaker 1: Go over there, check out.
• 23:01
  Speaker 1: Nothing that he releases is younger than seven years and he has all different things happening all the time OHLQ and CT.
• 23:17
  Speaker 1: Along with the Kentucky Bourbon Festival, along with Chris Thompson, ct.
• 23:24
  Speaker 1: Part of the Scotchie Bourbon Boys.
• 23:26
  Speaker 1: Stacey Pritchard just did a barrel pick at Amines with his broken ankle and I'm sure that's going to be at the Kentucky Bourbon Festival and you're going to want that, because everybody was just raving about the barrel that they picked.
• 23:40
  Speaker 1: I think he's still, I'm pretty sure.
• 23:44
  Speaker 1: Jim Murray, I want to say he still does.
• 23:47
  Speaker 1: I've gotten it a couple times.
• 23:49
  Speaker 1: He still goes through and does.
• 23:52
  Speaker 1: He had a little bit of a fallout during.
• 23:57
  Speaker 1: Oh, I got to leave this here right now.
• 23:59
  Speaker 1: Let's just keep that right there while we do this.
• 24:03
  Speaker 1: Keep that right there while we do this.
• 24:11
  Speaker 1: The old louisville barrel bottle breakdown of 1792, the 2025, all right, our barrel bottle breakdown is based off of knocks on this wonderful barrel behind me.
• 24:19
  Speaker 1: Uh, you can use knocks for the nose and the body and you can get up to five knocks for the taste and the finish.
• 24:29
  Speaker 1: But if one of the categories is exceptional, then you can give it up to a butt, up up, allowing somebody to give in one, only one category, an extra knock.
• 24:43
  Speaker 1: So a perfect bourbon is 19 of 18 because it gets that exceptional.
• 24:50
  Speaker 1: So let's see what this 2025, 1792 Sweet Week does.
• 25:00
  Speaker 1: All right, I poured enough that it can roll.
• 25:03
  Speaker 1: I love to do this because get it going on my bar.
• 25:07
  Speaker 1: It completed the circle.
• 25:14
  Speaker 1: All right, in my Glencairn the viscosity holds to it's holding to the glass and that's one of of the things, how it sticks on the glass.
• 25:25
  Speaker 1: And then where does the, the drips?
• 25:28
  Speaker 1: The drips are starting from the top.
• 25:30
  Speaker 1: A lot of times they appear in the little teardrop area, the thickest area that they'll.
• 25:36
  Speaker 1: It'll split, but they're starting, but it's still sticking pretty good.
• 25:40
  Speaker 1: Let's see.
• 25:41
  Speaker 1: I mean that that's some nice.
• 25:44
  Speaker 1: That's the oiliness of this and how it's sticking to the side of the glass and waiting to run back in.
• 25:52
  Speaker 1: There we go.
• 25:52
  Speaker 1: There's a couple of them dropping back in.
• 25:54
  Speaker 1: The legs are long, like the whole, the whole thing of the glass.
• 26:00
  Speaker 1: It's it's fantastic legs on this of this Glencaaren, the glen karen that we use um as a tasting glass is always something that I like to watch.
• 26:11
  Speaker 1: It's my favorite glass to taste out.
• 26:12
  Speaker 1: Of the other glasses there they are fine also, but this particular glass you can roll it.
• 26:17
  Speaker 1: That was kind of a cool thing you can do, but it's designed with this tulip shape or teardrop shape Either way.
• 26:25
  Speaker 1: At the bottom the alcohol rises above and then it gets condensed at the top so that, nosing this, you can get the best possible aroma on the whiskey or the bourbon.
• 26:52
  Speaker 1: I always feel that one of the things that Barton's does is that they define what classic bourbon is.
• 27:01
  Speaker 1: It's not a brand that's trying to do too much out of its wheelhouse.
• 27:11
  Speaker 1: All of it consistently stays together and it's the definition of what a bourbon should taste like.
• 27:19
  Speaker 1: It's not trying to do.
• 27:21
  Speaker 1: It's not trying to do, it's not trying to be too sweet, it's not trying to be in every aspect of the 12-year, the foolproof, the small batch, the sweet wheat there's also.
• 27:36
  Speaker 1: They have single barrels, they have a bottled in bond and they have a finished one in, I believe, port Wine Cask that is out there.
• 27:48
  Speaker 1: But that one kind of goes outside the realm of what they've done with this line.
• 27:55
  Speaker 1: It's something that is sought after because there obviously wasn't I believe there's only been one batch of it.
• 28:06
  Speaker 1: So here we go, on the nose.
• 28:13
  Speaker 1: On the nose, I get a toasted, I get like toast.
• 28:26
  Speaker 1: Let's see Vanilla.
• 28:35
  Speaker 1: Vanilla, yeah, it's very, very vanilla, almost like a Brock's Candy vanilla, one of those chews At the top.
• 28:49
  Speaker 1: Oh, it smells so good.
• 28:57
  Speaker 1: The more I smell it and there's just a little bit of like what toast smells, like a toastedness.
• 29:10
  Speaker 1: The vanilla is strong, not cherry, maybe a little bit of a toasted wheat, all right.
• 29:29
  Speaker 1: So let's see what we got.
• 29:46
  Speaker 1: God, I mean, it's like its name.
• 29:54
  Speaker 1: On the taste, all right.
• 29:58
  Speaker 1: The body.
• 29:59
  Speaker 1: Now let's give a little bit of a stat on this.
• 30:04
  Speaker 1: Now let's give a little bit of a stat on this I got I'll take a look at that.
• 30:12
  Speaker 1: It is 91.2 proof.
• 30:24
  Speaker 1: Crafted with sweet and delicate wheat instead of the more traditional rye, this bourbon is quite distinctive for a most.
• 30:30
  Speaker 1: The soft wheat delivers a subtle and smooth taste with gentle layers of flavor.
• 30:36
  Speaker 1: Each sip expresses a harmony of sweetness and dryness.
• 30:40
  Speaker 1: Enjoy this perfectly balanced flavor that will entice your senses.
• 30:44
  Speaker 1: That's what's on the back, I agree.
• 30:48
  Speaker 1: So I need to actually.
• 31:15
  Speaker 1: Yes, it's a weeded bourbon, but this is definitely.
• 31:22
  Speaker 1: It is picking up the flavor, and when you say the dryness on there, it makes sense.
• 31:28
  Speaker 1: The sweetness this is you pick up the barrel a little bit of toast, a little bit oak, a little bit, but one of the things is it is there's a lot of flavor but not a huge amount of spice.
• 32:00
  Speaker 1: So it is what people do call.
• 32:03
  Speaker 1: Thank you, ross, for staying in Cheers.
• 32:08
  Speaker 1: Talk to you soon.
• 32:15
  Speaker 1: What I'm picking up is the drinkability of this 91 proof weeded bourbon.
• 32:22
  Speaker 1: This is everybody who wants.
• 32:27
  Speaker 1: What would you say?
• 32:29
  Speaker 1: So we got what are you drinking?
• 32:32
  Speaker 1: Okay?
• 32:32
  Speaker 1: So we got RD asking we are drinking sweet wheat and that is a 1792 product.
• 32:42
  Speaker 1: It is a Kentucky straight bourbon whiskey at 91.2 proof.
• 32:50
  Speaker 1: Is that what it said?
• 32:51
  Speaker 1: 91.2, I'm pretty sure.
• 32:53
  Speaker 1: Let's see.
• 32:54
  Speaker 1: Yep, I still got that.
• 32:57
  Speaker 1: Now the 2023, are we still at 91.2?
• 33:02
  Speaker 1: I want to say we're going to be, but so, once again, it's an easy drinker.
• 33:18
  Speaker 1: It has a lot of flavor, there's vanilla, tons of vanilla, and then there's, it picks up a leather.
• 33:37
  Speaker 1: So you do pick up the classic Barton's flavor in this, but it's a weeded.
• 33:39
  Speaker 1: So it's.
• 33:40
  Speaker 1: It's smoother, it's got a lot more vanilla and we're going to give it up to the Old Louisville Whiskey Society, bourbon Bottle Whiskey Company, bourbon Bottle Breakdown.
• 33:58
  Speaker 1: So all right, yeah, you could start to get that brox vanilla with that toasted.
• 34:13
  Speaker 1: I'm gonna say, off of this.
• 34:15
  Speaker 1: Um, the nose.
• 34:17
  Speaker 1: I'm liking the nose a lot.
• 34:20
  Speaker 1: I will give the nose a three out of four.
• 34:27
  Speaker 1: All right.
• 34:34
  Speaker 1: The body at 91.2.
• 34:39
  Speaker 1: I mean, it's cheeks, it's everywhere.
• 34:56
  Speaker 1: So I'm going to give the body does it, does it, it gets everywhere.
• 35:06
  Speaker 1: It's in the cheeks, under the tongue, the roof of the mouth.
• 35:10
  Speaker 1: I gotta give the body a four, four knocks.
• 35:16
  Speaker 1: We're at seven of eight.
• 35:18
  Speaker 1: All right, we're up to the five now.
• 35:26
  Speaker 1: Just on the on the nose.
• 35:28
  Speaker 1: I just pulled in a little cherry after being in there all right I'm actually pulling.
• 35:44
  Speaker 1: I pulled a little bit of cherry.
• 35:45
  Speaker 1: Now that little bit of wood or leather has turned cherry and that's what I've been picking up in some of the wheats and that helps me out.
• 36:02
  Speaker 1: And that helps me out, um, a little cherry.
• 36:26
  Speaker 1: Wow, it's changing After it sat and it's been open.
• 36:33
  Speaker 1: I'm really liking that.
• 36:34
  Speaker 1: I'm liking those flavors.
• 36:35
  Speaker 1: Um, I'm thinking for that.
• 36:41
  Speaker 1: Yeah, jason Garrett says it's a good-looking bottle.
• 36:48
  Speaker 1: I agree.
• 36:48
  Speaker 1: The 1792 is very, very continental.
• 36:52
  Speaker 1: I mean it is or what would you say colonial.
• 36:57
  Speaker 1: It's colonial.
• 36:58
  Speaker 1: To me.
• 36:58
  Speaker 1: It feels colonial like it's from the time of 1700s.
• 37:04
  Speaker 1: It's just kind of like a cool thing.
• 37:07
  Speaker 1: I will say the taste.
• 37:09
  Speaker 1: I will give this taste a 4 out of 5.
• 37:12
  Speaker 1: The finish for a 91.2.
• 37:21
  Speaker 1: Now, at first the hug wasn't there, but now it's there Perfectly.
• 37:35
  Speaker 1: That burp had a cherry taste to it.
• 37:39
  Speaker 1: That's crazy, I'm really.
• 37:46
  Speaker 1: What it's doing in the glass is crazy.
• 37:55
  Speaker 1: It's delicious and now that that's a cherry finish.
• 38:07
  Speaker 1: The finish is long.
• 38:09
  Speaker 1: I mean the finish is already.
• 38:11
  Speaker 1: It was a little bitter for me because there's some tobacco coming through, but now it's like a, a cherry flavored cigar, and I gotta decide.
• 38:22
  Speaker 1: I think I'm gonna give it a four out of five.
• 38:23
  Speaker 1: Also, it's long, a cherry flavored cigar and I got to decide.
• 38:25
  Speaker 1: I think I'm going to give it a four out of five.
• 38:28
  Speaker 1: Also, it's long.
• 38:29
  Speaker 1: I mean this finish for this 1792 Sweet Wheat, it's whatever, so I'm going to give it a four also, so, so, 15 out of 18.
• 38:45
  Speaker 1: 3 out of 4 on the nose, 4 out of 4 on the body, 4 out of 5 and 4 out of 5 on the taste.
• 38:57
  Speaker 1: So 15 out of 18 on the 2025.
• 39:05
  Speaker 1: 15 out of 18 on the 2025.
• 39:08
  Speaker 1: Now, I'm gonna do something I probably shouldn't do, but I'm gonna anyways.
• 39:12
  Speaker 1: All right, let's check out a weeded bourbon from 2023.
• 39:18
  Speaker 1: Now I I picked this up last year, so I picked up 2023s and opened it last year at one point because I was able to get it.
• 39:28
  Speaker 1: I didn't get the 2024, but this has been open now for a while and one of the things about a weeded bourbon is is that you should let it open and sit, because cherry bubblegum cigar okay, so you're getting that.
• 39:43
  Speaker 1: John, you drinking along with us.
• 39:43
  Speaker 1: John ritt just said that cherry bubblegum cigar, like okay, so you're getting that.
• 39:45
  Speaker 1: John, you're drinking along with us.
• 39:46
  Speaker 1: John ritt just said that cherry bubblegum cigar and that's just like, uh, I might I don't know if it's bubblegum, but sure I mean, we're talking now, we're talking the 2023 bottle and we are going to throw in and find out if it's better after it's sat for a year, because I have revisited this once but I podcasted with it last year.
• 40:16
  Speaker 1: I love the 1792 brand, I love their lineup, uh brand, I love their, their lineup.
• 40:30
  Speaker 1: I mean if afterwards, uh, everybody on facebook, youtube, we might stay on a little bit and drink a couple of the 12 years or whatever, um, we'll figure this out, but at the same time let's do another old louisvillekey Company barrel bottle breakdown.
• 40:44
  Speaker 1: All right, we already know the scale.
• 40:47
  Speaker 1: So here we go.
• 40:49
  Speaker 1: What's in my glass?
• 40:50
  Speaker 1: Let's see if it's changed.
• 40:55
  Speaker 1: Yeah, it's definitely pulled off a crap ton more of caramel.
• 41:05
  Speaker 1: It's got the same, you know, weeded, but there's way more caramel and it almost has like a cast strength weeded.
• 41:18
  Speaker 1: I mean it's the signature wheat whiskey nose.
• 41:23
  Speaker 1: I'm not picking up.
• 41:26
  Speaker 1: I would say this nose is actually better and I will go with on the nose of the 2023, a four.
• 41:34
  Speaker 1: So it starts off ahead.
• 41:40
  Speaker 1: Four to three.
• 41:41
  Speaker 1: See what it does in the glass sticks.
• 41:55
  Speaker 1: Oh, really, really that that's just huge.
• 42:00
  Speaker 1: Look, I, everybody out there.
• 42:02
  Speaker 1: I'm gonna hold that as close as I can.
• 42:03
  Speaker 1: But, geez, all right, here we go.
• 42:14
  Speaker 1: I like the caramel that I'm picking up there, randy, all right, here we go.
• 42:26
  Speaker 1: Wow, so body doesn't go to the cheeks, doesn't go.
• 42:43
  Speaker 1: So this body is going to be.
• 42:48
  Speaker 1: So this body is going to be.
• 42:55
  Speaker 1: If I'm good in the glass, it's a three on the body.
• 42:58
  Speaker 1: So it comes out switched around.
• 43:01
  Speaker 1: The nose of 2025 is one less and the body is one more.
• 43:08
  Speaker 1: Now, let's okay, I can tell you right now the finish isn't the same.
• 43:18
  Speaker 1: The finish of 2025 is definitely longer, but the taste, god it.
• 43:37
  Speaker 1: It gives me a moment of pure butterscotch and then to cherry.
• 43:51
  Speaker 1: No bitterness.
• 43:52
  Speaker 1: All right, I'm willing to bet the 2025, when it comes to taste, we'll meet up.
• 44:05
  Speaker 1: This is what happens to a weeded as it's opened.
• 44:11
  Speaker 1: You've got to let it sit for a while.
• 44:12
  Speaker 1: We just opened the 2025.
• 44:14
  Speaker 1: So I'm going to do yeah, definitely the yeah definitely, though I'm gonna do on the taste.
• 44:35
  Speaker 1: What are you gonna so, randy, what do you?
• 44:42
  Speaker 1: Great legs I give it a four on the body.
• 44:45
  Speaker 1: I got leather on the nose, so what are you getting on the taste?
• 44:49
  Speaker 1: What are you going to give the taste.
• 44:52
  Speaker 1: That's what I want to know, because I know what I'm giving the taste.
• 44:55
  Speaker 1: I want you to let me know Because, honestly, the sitting I think this has perfected the taste.
• 45:01
  Speaker 1: It's the strong point of this bourbon and I'm going to give the taste a five.
• 45:05
  Speaker 1: It's not a but up, but it's a five.
• 45:16
  Speaker 1: It's a weeded that I love, and there's this moment I had a butterscotch and then it goes to the cherry.
• 45:29
  Speaker 1: Right, there's the butterscotch, like really intense butterscotch.
• 45:46
  Speaker 1: So the part about this is is it's over so fast and this is so I'm going to give this a 3 on the finish.
• 46:03
  Speaker 1: I don't want it for sure.
• 46:15
  Speaker 1: So yeah, but, john, I like get this momentary butterscotch intenseness which then goes to the cherry and it's so I don't get the hug and it's a way shorter finish.
• 46:33
  Speaker 1: So the finish is a 3.
• 46:39
  Speaker 1: And both these are 15 out of 18.
• 46:43
  Speaker 1: They've got their different ways.
• 46:45
  Speaker 1: I have a feeling that got their different ways.
• 47:00
  Speaker 1: I have a feeling.
• 47:01
  Speaker 1: I have a feeling, honestly, that the 2025 will rise up after a week or two.
• 47:09
  Speaker 1: It should be pretty cool.
• 47:11
  Speaker 1: So we just finished up with our old Louisville Whiskey Company barrel bottle breakdown of the 2023 Sweet Wheat and the 2025 Sweet Wheat and they both tied at 15 out of 18.
• 47:35
  Speaker 1: They both got it with.
• 47:38
  Speaker 1: Yeah, the finish is no.
• 47:43
  Speaker 1: The 2025 finish is like fantastic compared to this one, this one, that's the weak point of the 23.
• 47:51
  Speaker 1: But they'll both end up at 15 out of 18.
• 47:53
  Speaker 1: And 15 out of 18, man, that's some damn good bourbon.
• 47:57
  Speaker 1: I know that Matt Lyson loves this, but I mean the 2025, as you know, off of a fresh crack.
• 48:08
  Speaker 1: Really done a good job, that's for sure.
• 48:15
  Speaker 1: Eric.
• 48:15
  Speaker 1: If I ever make it done, okay, yeah, we should, somehow I would go if Eric was going to host us there.
• 48:24
  Speaker 1: He runs some great.
• 48:26
  Speaker 1: He's had some great videos.
• 48:28
  Speaker 1: Eric, we love your support.
• 48:31
  Speaker 1: Good to see or hear from you.
• 48:34
  Speaker 1: All right, so we're right on time.
• 48:41
  Speaker 1: Tonight.
• 48:42
  Speaker 1: I will.
• 48:46
  Speaker 1: We're going to finish up the podcast on audio and then we'll.
• 48:51
  Speaker 1: Everybody on YouTube and Facebook know that we're going to stay on for up until I could probably go tonight till about 10 o'clock, so we're going to finish up right now and see what happens and see what happens.
• 49:10
  Speaker 1: So thanks everybody for watching.
• 49:14
  Speaker 1: Thanks, greg and Ross Cornelison and Greg Schneider for contributing on Facebook.
• 49:21
  Speaker 1: I love you guys.
• 49:23
  Speaker 1: Thanks so much for hanging out with us on this podcast.
• 49:29
  Speaker 1: This Tuesday night I didn't even get a chance to talk about what I did this weekend.
• 49:37
  Speaker 1: I went down to Kentucky.
• 49:41
  Speaker 1: We did a podcast with Brad Bonds Alive, which anybody if you've seen that, but I'm going to be loading the podcast at one point coming up.
• 49:51
  Speaker 1: Brad is the owner operator of Revival Vintage Spirits and Bottle Shop in Covington, kentucky.
• 50:01
  Speaker 1: I went down there to do a little bit of research on Remus.
• 50:06
  Speaker 1: I went to his house and the Death Valley you know where he ran.
• 50:13
  Speaker 1: All of his businesses had the address.
• 50:15
  Speaker 1: So I went in those areas to see what it was like.
• 50:19
  Speaker 1: I saw pictures.
• 50:20
  Speaker 1: It was, you know, in the 1920s, a hundred years ago.
• 50:25
  Speaker 1: There was nothing there.
• 50:27
  Speaker 1: Now there's neighborhoods that are old, older neighborhoods, that the houses were built probably in the mid to late 30s, after his property was seized and everything was ripped down.
• 50:41
  Speaker 1: But it still was pretty cool to go there.
• 50:46
  Speaker 1: And then I went over to Brad's, but it still was pretty cool to go there.
• 50:48
  Speaker 1: And then I went over to Brad's and Brad is sponsoring our bus tour this year and that was fantastic.
• 50:56
  Speaker 1: We're going to have some fantastic pours courtesy of the Revival Vintage Spirits and Bottle Shop.
• 51:06
  Speaker 1: Brad is getting us what he can.
• 51:11
  Speaker 1: But that bus tour is september third.
• 51:16
  Speaker 1: I cannot wait for it.
• 51:17
  Speaker 1: It's going to be amazing.
• 51:19
  Speaker 1: So then I carried out back down to louisville.
• 51:23
  Speaker 1: I stayed at the brown uh, fantastic experience at the brown.
• 51:27
  Speaker 1: I, you know, went in Rome.
• 51:30
  Speaker 1: So once I got to the Brown I checked in, set my air conditioner to as low as I possibly could because it was 90 degrees the whole weekend, and then I went down for dinner and I had a hot brown at the Brown.
• 51:45
  Speaker 1: It's famous for it.
• 51:46
  Speaker 1: It was fantastic.
• 51:48
  Speaker 1: Came back up, changed and then I went over to the Whiskey Thief Nulu location, which was 1.4 miles away.
• 51:57
  Speaker 1: I took a Lyft and my Lyft driver was fantastic.
• 52:02
  Speaker 1: Got there and I hung out with the I'm not even gonna, you know, hung out with the I'm not even going to, you know, hung out with the staff.
• 52:11
  Speaker 1: The staff there was fantastic Live music.
• 52:14
  Speaker 1: We did some barrel thieving, smoking of drinks I spent from.
• 52:20
  Speaker 1: I was there from about 8 to 11.
• 52:23
  Speaker 1: Walter Zausch, the owner, was also a sponsor of one of our sponsors.
• 52:28
  Speaker 1: The Whiskey Thief is a sponsor of the podcast.
• 52:33
  Speaker 1: Walter was trying to make it but he wasn't able to make it.
• 52:36
  Speaker 1: So about 11.15, 11.30, I headed back to the Brown, spent the night headed out the next morning and went down to Frankfurt because I wanted to hang out at the Whiskey Thief Farm.
• 52:51
  Speaker 1: As I was going down, walter informed me he wasn't going to be able to make it based off of family commitments and whatnot, but he said to go on over there.
• 53:02
  Speaker 1: I got a ton of footage of, got to meet David Stillings, who does their tours there, found out a lot about what David does and what his history is and how he got into bourbon and we had lunch together and then I was able to sample all the barrels, get all my footage for all of the shorts that we do, and I was there till about 4.30.
• 53:32
  Speaker 1: Walter was thinking of coming over but he made the great decision not to and then headed over to my hotel, the Fairfield Inn in Frankfurt, and proceeded to, because it was 90 degrees, whether it's I don't think it was heat stroke but the sun got to me and I got there and checked in and was in my room about 5.15, was looking at some computer stuff and before I knew it I woke up with drool and it was 7.30.
• 54:09
  Speaker 1: I had to convince myself to go out.
• 54:12
  Speaker 1: But I want to say something.
• 54:15
  Speaker 1: I headed over in Frankfurt to the House of Commons.
• 54:19
  Speaker 1: The House of Commons is a bar right down the street from the Capitol.
• 54:24
  Speaker 1: It's called the House of Commons Bourbon Library and you go in there fantastic atmosphere.
• 54:31
  Speaker 1: It is called the House of Commons Bourbon Library and you go in there fantastic atmosphere.
• 54:36
  Speaker 1: It is jazz and you know piano music playing and it just has some of the greatest pours on the planet.
• 54:51
  Speaker 1: It is vintage pours and current pours and Dave there who runs it.
• 54:57
  Speaker 1: He's going to be on our bus tour, but Dave showed me a spectacular time.
• 55:07
  Speaker 1: I've been there now three times.
• 55:10
  Speaker 1: Both times that I was involved with Dave I've tasted some fantastic whiskey.
• 55:16
  Speaker 1: We just, you know, for it's a Saturday night.
• 55:20
  Speaker 1: I was there till about 1.15 in the morning and had a fantastic time.
• 55:26
  Speaker 1: Then got back into my room about 2 o'clock, woke up the next morning and headed off Randy Prass, a friend of mine, a good friend of mine and also the president and el presidente of the Scotchie Bourbon Boys and the president of the Kentucky Bourbon Festival.
• 55:46
  Speaker 1: I met him at Lowe's with my pickup truck and we got fencing slats and all the wood to put up for his fence.
• 55:59
  Speaker 1: And then we went out to breakfast and I headed back.
• 56:02
  Speaker 1: It was a fantastic, fantastic.
• 56:04
  Speaker 1: I thank Randy, I thank David, I thank Walter.
• 56:07
  Speaker 1: Everybody was great to meet.
• 56:13
  Speaker 1: I want to say Dave Stillings, I think that was it.
• 56:17
  Speaker 1: And then, you know, it's funny because at Whiskey Thief you just feel like it's family.
• 56:22
  Speaker 1: I've met Hannah down there, caitlin was there, and then I got to meet um, I want to say um, walter's nephews, which was Willem and E.
• 56:36
  Speaker 1: I want it's, it's not Evan, it's E's easily.
• 56:42
  Speaker 1: No, it's not.
• 56:43
  Speaker 1: Oh, my God, it's there but I'm not getting it.
• 56:48
  Speaker 1: But both of them are fantastic.
• 56:50
  Speaker 1: Uh, uh, I had such a good time at whiskey thief.
• 56:52
  Speaker 1: I had such a good time at the house of carmen commons and then such a good time with randy, uh, and you know, and kate and uh, it just uh, shows what bourbon means to the industry.
• 57:06
  Speaker 1: All right, everybody, just remember we're the Scotchy Bourbon Boys, wwwscotchybourbonboyscom.
• 57:14
  Speaker 1: Make sure you check us out, check out our bios.
• 57:18
  Speaker 1: Actually, whiskey sent me his bio written by ChatGPT, and it was fantastic.
• 57:26
  Speaker 1: I think I'm just going to write CTs.
• 57:28
  Speaker 1: Have ChatGPT, just look up Chris Thompson and CT and see what it writes for it.
• 57:33
  Speaker 1: We'll get that updated there on the podcast or on the website, wwwscotchiebourbonboyscom.
• 57:41
  Speaker 1: You can pick up our merchandise and you can pick up Glen Karen's Check it out.
• 57:48
  Speaker 1: And then also we are on Facebook, youtube, instagram and X, along with all the major podcast formats including Apple iHeart and Spotify.
• 57:57
  Speaker 1: But whether you listen to us or watch us, make sure you like, listen, subscribe, comment and leave good feedback.
• 58:03
  Speaker 1: Good feedback is very important.
• 58:05
  Speaker 1: Remember good bourbon equals good times and good friends.
• 58:10
  Speaker 1: Make sure that you don't drink and drive.
• 58:13
  Speaker 1: Drink responsibly and live your life uncut and unfiltered.
• 58:20
  Speaker 1: Good night everybody.