Latest / The Scotchy Bourbon Boys / Exploring Bourbon Festivals, Flavors While Barrel Bashing Lillian Sinclair, French Licks Newest 4 Grain Bourbon

Transcript

Exploring Bourbon Festivals, Flavors While Barrel Bashing Lillian Sinclair, French Licks Newest 4 Grain Bourbon · The Scotchy Bourbon Boys

• 1:17
  Speaker 1: free 1930s and originally called Lewis Hunter's Rosewood Bourbon Master blender.
• 1:23
  Speaker 1: Jason Giles has brought back Rosewood to you by purchasing plus contract distilling barrels of bourbon in Kentucky and Indiana.
• 1:31
  Speaker 1: Once they mature, he ships them to Texas where he ages them for at least another summer in the Longhorn heat.
• 1:37
  Speaker 1: The Rosewood Contexian blend and the Rosewood single barrels offer a unique bourbon and rye experience.
• 1:45
  Speaker 1: Please drink responsibly and never drink and drive.
• 1:49
  Speaker 1: We'll be right back.
• 2:12
  Speaker 1: Yeah.
• 2:42
  Speaker 2: Woo, yeah, woo.
• 2:59
  Speaker 3: Time to get up.
• 3:01
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:08
  Speaker 1: We are live on Facebook and YouTube tonight and excited, we've got Super Nash in the house.
• 3:15
  Speaker 1: Woo, and we got CT.
• 3:19
  Speaker 1: How's it going?
• 3:21
  Speaker 1: Ct I've been watching.
• 3:24
  Speaker 1: Just this is just real quick.
• 3:26
  Speaker 1: I've been watching Gutfeld at night as a nighttime show, so I'm going to start using that as kind of the the whole format.
• 3:36
  Speaker 1: So every single time that we do this, I think I should do a monologue.
• 3:41
  Speaker 1: What do you think?
• 3:44
  Speaker 3: You're going to take any longer.
• 3:46
  Speaker 3: No, I'm not.
• 3:49
  Speaker 1: It's like we sit there.
• 3:51
  Speaker 3: Maybe our monologue can happen at the end, because that would probably be your monologue could just be like in the background, like going while we're actually doing the podcast.
• 4:02
  Speaker 1: Yeah, did you see what happened today in pardstown?
• 4:05
  Speaker 1: Well, the tents are all down now and they're going back up, uh, and not this weekend, but next weekend in uh, bourbon on the bank.
• 4:16
  Speaker 1: So that that's that's.
• 4:17
  Speaker 1: Uh, that should be a really, really cool event.
• 4:21
  Speaker 1: I'm looking forward to it.
• 4:22
  Speaker 1: But before that, wwwscotchiebourbonboyscom For all things Scotchie Bourbon Boys, if you're interested in getting Glen Cairns, we just got a new shipment in.
• 4:34
  Speaker 1: We're restocked up.
• 4:35
  Speaker 1: Plus, we're going to probably add three more people to the Glen Cairn Crystal Glen Cairaren club coming up, so there'll be details on that.
• 4:46
  Speaker 1: This wonderful crystal glenn karen becomes available.
• 4:49
  Speaker 1: Right now we have three members and, uh, we, I want to grow that.
• 4:53
  Speaker 1: Uh, one of the things that you get is you get uh first dibs on all of our barrel picks, plus, you get this crystal glen karen and then also little perks here and there.
• 5:04
  Speaker 1: Uh, we meet if we can get together.
• 5:07
  Speaker 1: So it's got to be a little bit bigger, because right now, with the three, four, but also, um, the people in the podcast, like super nash, yourself and ct uh are part of the glen, this crystal glen karen club, so, uh, so we got to do that Now.
• 5:23
  Speaker 1: Also, we're on all the social media platforms Facebook, instagram, youtube and X and then also on all the podcast formats Apple, iheart and Spotify mainly with all other podcast formats.
• 5:38
  Speaker 1: I got that out of the way.
• 6:06
  Speaker 1: But I would like to say before we start the segment that CT is going to introduce for you on what we're going to do is that we are working on doing it the friday after christmas, but I believe that is that friday night, the 20, so it'd be more like a holiday new year party where we do that and then you I believe new year's is on a wednesday, so if you came in, drove home on the weekend, it might work out.
• 6:21
  Speaker 1: So we're thinking of doing the holiday party the weekend after Christmas.
• 6:26
  Speaker 1: So there you go, nash, I'm trying, I'm trying Throwing it out there.
• 6:32
  Speaker 1: It's going to be a doozy this year.
• 6:34
  Speaker 1: So, with our new everybody's kind of will hear from our sponsors now on the podcast Spirit of French Lick, we have Whiskey, thief Distilling and then also Alan Bishop and Rosewood, bourbons and Ryes, but we have a new segment that a sponsorship can be a part of and that's where CT comes in once a week or maybe sometimes twice a week, it depends, but we are all going to get together and do this and so take it over CT.
• 7:10
  Speaker 3: Yeah, so we on Thursdays, typically, we will start off the segment with a barrel bash sponsored by Old Louisville.
• 7:18
  Speaker 3: Our good man Amin down there at Old Louisville, our good man Amin down there at Old Louisville.
• 7:22
  Speaker 3: If anybody hasn't been great opportunity to go taste straight from the barrel, some incredible stuff all the way up to, I think, the oldest thing currently is a 17 year but doesn't sell anything that's not as old as seven years.
• 7:43
  Speaker 3: So seven years is enough, but some really really good stuff.
• 7:47
  Speaker 3: Love, love, love the product.
• 7:49
  Speaker 3: And Adam is watching and Adam, I was kidding earlier.
• 7:52
  Speaker 3: I have not drank all my bottles.
• 7:54
  Speaker 3: I think I still have 10 or 11 sitting here.
• 7:56
  Speaker 3: What 10 or 11?
• 8:00
  Speaker 2: Ship me up one.
• 8:00
  Speaker 2: Well, you know, there's some still left in them.
• 8:08
  Speaker 3: So thank you, Amin, for the sponsorship allowing us to do what we do.
• 8:12
  Speaker 3: Stacy said she hung out with him yesterday.
• 8:14
  Speaker 3: Thanks, Stacy, for rubbing that in.
• 8:16
  Speaker 3: We appreciate it.
• 8:19
  Speaker 1: Yes, we appreciate Amin and we appreciate Stacy.
• 8:22
  Speaker 1: Stacy's probably not lying that she hung out because, honestly, how hard she worked to get that kentucky bourbon festival and all those barrel picks and everything.
• 8:34
  Speaker 3: starlight today, oh starlight sitting on barrels taking pictures.
• 8:43
  Speaker 3: I'm not even sure how she got away with some of the pictures I saw her post.
• 8:50
  Speaker 1: I just uh, like I said, for some reason.
• 8:53
  Speaker 1: Well, put it this way, we're hitting a busy time, uh, right now in my normal business, and uh it's been.
• 9:02
  Speaker 1: I spent no time on social media today, it was just all work, so oh yeah, yeah sure okay so so the well, so
• 9:12
  Speaker 3: yeah, we didn't get on social media we we were born at night, but not last night, jeff.
• 9:18
  Speaker 3: Okay, we, we know.
• 9:19
  Speaker 3: I did all the posts last night, jeff.
• 9:21
  Speaker 3: Okay, we know.
• 9:22
  Speaker 1: I did all the posts last night.
• 9:23
  Speaker 1: I'm serious, I really did almost nothing today.
• 9:27
  Speaker 3: Okay, I'll include you.
• 9:29
  Speaker 3: You said almost nothing.
• 9:30
  Speaker 3: Yeah, there was.
• 9:34
  Speaker 1: When I woke up this morning I did a little bit Okay, I'll admit Before I got to work.
• 9:38
  Speaker 2: But once I got to work, it was hell.
• 9:39
  Speaker 2: The truth comes out when it gets pressured All right to work, but once I got to work, it was.
• 9:42
  Speaker 2: The truth comes out when he gets pressured all right.
• 9:42
  Speaker 3: part of our, our old louisville segment here with the uh the barrel bashes.
• 9:47
  Speaker 3: Uh, if everybody has not seen it before, we've done it for a while but now we're making it more of a consistency of doing it once a week.
• 9:57
  Speaker 3: And, uh, we did the uh book's Reserve the other last week and that was fantastic.
• 10:05
  Speaker 3: So if you did not see it live, you can go back.
• 10:08
  Speaker 3: It's on YouTube, it's on all the other things.
• 10:10
  Speaker 3: But today we are barrel bashing our barrel pick, which is kind of ironic.
• 10:18
  Speaker 3: We're barrel bashing our barrel pick.
• 10:20
  Speaker 3: That's a lot to say.
• 10:22
  Speaker 3: I'll let you talk about that.
• 10:25
  Speaker 1: Well, everybody's like why would you barrel bash a barrel pick?
• 10:28
  Speaker 1: Well, this particular barrel pick is Alan Bishop's premier of his brand new brand, lillian Sinclair.
• 10:39
  Speaker 1: He's no longer with the Spirit of French Lick, but we were able to pick this barrel with Alan and he also.
• 10:47
  Speaker 1: When we heard about this new brand, I asked him to drop a French oak stave that he had gotten from Stephen Beam into the barrel and he basically had it in there for about two and a half, almost three months in the barrel.
• 11:04
  Speaker 1: So this is very unique to the brand.
• 11:09
  Speaker 1: Uh, what's come out uh, at the spirit of french lick is not what he produced.
• 11:15
  Speaker 1: So this is this is something that, if you really are a fan of alan bishop, uh, when he was at the spirit of french lake, this is the one of the.
• 11:23
  Speaker 1: This is the last barrel pick that he was associated with there before he left to his new distillery, old homestead where him and joe lee casper zach uh, they actually got their bottle today.
• 11:35
  Speaker 1: Uh, ct, you said that there was a video, uh of the.
• 11:41
  Speaker 1: What Alan does when he comes out with a new brand, he pays homage to the people that came before him and he actually left a bottle on the grave of Lillian Sinclair today, right, is that what you were saying?
• 11:57
  Speaker 3: That's absolutely correct.
• 11:58
  Speaker 3: That's what Nash was, yeah.
• 12:01
  Speaker 1: So this bottle is very special.
• 12:06
  Speaker 1: But once again, uh, contact us, any of us if you're interested and you like what you're hearing or whatever it's a.
• 12:14
  Speaker 1: We can, uh uh, set you up in our barrel picking program.
• 12:19
  Speaker 1: We do barrel picks through Super Nash, we do them through the state of Ohio.
• 12:25
  Speaker 1: We do many picks and they're adding up and usually they sell or they move.
• 12:33
  Speaker 3: Let's not say we're not going to say because we don't promote, but if you're interested, the biggest thing is this is an opportunity for a bottle that you're not going to be able to find anywhere, because it doesn't exist.
• 12:45
  Speaker 3: So this is a not only a barrel pick, but it's a rare barrel pick, it's something very exclusive to the group and because of the friendship that the group has with Alan.
• 13:00
  Speaker 1: Yes.
• 13:00
  Speaker 3: The spirit of French Lake.
• 13:02
  Speaker 1: Yes, and the spirit of French Lake.
• 13:02
  Speaker 1: Yes, and the spirit of French Lake.
• 13:03
  Speaker 1: So I opened this for about a half hour and left the bottle open and I'm just going to tell you, nosing this out, the bottle is insane, right off the top, it's just, it's on a level of I'll read just a little bit of information about this barrel pick.
• 13:27
  Speaker 2: Okay, it's Indiana straight bourbon whiskey, finished with French oak staves.
• 13:33
  Speaker 2: It's 104.9 proof, aged three years.
• 13:38
  Speaker 2: This is barrel 2428, which is selected by the Scotchie Bourbon Boys.
• 13:44
  Speaker 2: It is a one-of-a-kind, as CT was saying earlier, and it's made at Mashville.
• 13:55
  Speaker 2: It's corn rye, oats and malted barley double-pot distilled and, as always, alan respects the grain.
• 14:06
  Speaker 1: And that's definitely something that you can taste all the way through this and know that alan's entry proof was 105, so this is almost four years.
• 14:12
  Speaker 1: Uh, we were hoping that when they bought it would have been uh by the time we got it.
• 14:18
  Speaker 1: If they would have bottled it, uh, two weeks before we actually got it and they, it would have gone to be four years old, years, yeah, but it wasn't.
• 14:29
  Speaker 1: So it's three.
• 14:30
  Speaker 1: But at the same time, uh, this is my opinion and, and you know, some people can uh get you know this of this, of this particular bourbon, I really feel, when I, when I drink this bourbon, that this is the, the, what alan wants whiskey to taste like.
• 14:53
  Speaker 1: Uh, when he pot distills, he ages, he, he likes to respect the grain, which means he likes the grain flavors in his whiskey.
• 15:02
  Speaker 1: He wants to make it a whiskey that maybe somebody was drinking on the homestead you know, back in the 1816, 17 1800s, uh, how they might be drinking whiskey and uh, he, basically, when you taste this one, it's very, very um, it's the.
• 15:23
  Speaker 1: The barrel isn't over-influenced, it's balanced between the barrel, the yeast and the grains.
• 15:30
  Speaker 1: It's all there in this particular bourbon and I really feel that this is like the epitome of what Alan's been trying to do.
• 15:38
  Speaker 1: He could tell me one way or another if he's right or wrong, but if I'm right or wrong, but I really feel when he described what he wanted to do throughout his career, this is what he was trying to achieve.
• 15:52
  Speaker 1: So, all right.
• 15:53
  Speaker 1: So the notes.
• 15:58
  Speaker 1: Another question, or yeah, it's, do you want?
• 16:06
  Speaker 1: Do you want me to do it?
• 16:07
  Speaker 1: Our barrel bashing rating system is based off of four categories nose, body, taste and finish.
• 16:10
  Speaker 1: Uh, it has evolved in many different ways, but the main way is that for nose and body, you can give it a total score of four each uh, and for the taste and the finish, you can give it a total score of five each uh, and for the taste and the finish, you can give it a total score of five each, for a total of 18.
• 16:26
  Speaker 1: But if you think one of the cat the categories is exceptional you're allowed to get a bit of a butt up up and, uh, we're gonna try it.
• 16:36
  Speaker 1: It's gonna be a barrel bashing, a barrel bam.
• 16:38
  Speaker 1: We've been doing whatever I know.
• 16:40
  Speaker 1: Uh, someone said that youtube, the new microphones are fantastic.
• 16:44
  Speaker 1: Maybe I'll switch them around.
• 16:46
  Speaker 1: Uh, next time put these on.
• 16:48
  Speaker 1: Uh, you know it.
• 16:50
  Speaker 1: Just, I just bought a bunch of new microphones that are working so that we could get this barrel bashing going, but in the meantime, if you can't hear it, I will be doing some extra audio effects.
• 17:02
  Speaker 1: All right, so who's already started?
• 17:09
  Speaker 3: Started.
• 17:09
  Speaker 3: This is my third glass of it.
• 17:13
  Speaker 2: This is my first pour of it, but I did open the bottle earlier today and let it set open for about two hours and let it set open for about two hours.
• 17:23
  Speaker 1: I'm going to tell you that, nosing it out, the bottle.
• 17:35
  Speaker 2: I pick up a lot more caramel than I do in the Glen.
• 17:44
  Speaker 3: Now you've got me wanting to nose it up the bottle.
• 17:45
  Speaker 3: Wow, a little softer in the.
• 17:47
  Speaker 1: Uh yeah, you don't pick up the ethanol on the nose that you do out of the glen but, this is everybody, you're not getting your nose down, you mean?
• 17:55
  Speaker 1: easier, easier.
• 17:57
  Speaker 1: Well, I would say say that nosing this, oh, that is a really good nose, there's a balance between you could actually pick up some of the grains.
• 18:17
  Speaker 1: Oh, these two are husband and wife.
• 18:22
  Speaker 1: Oh, this is a.
• 18:23
  Speaker 1: These two are husband and wife.
• 18:25
  Speaker 1: Allen's, lee W Sinclair, is a four grain bourbon, and that one is made of corn, wheat, oats and barley, and this one, which is his wife, lillian Sinclair, is made of cornye, oats and barley, but the barley is honey malted barley for this one.
• 18:51
  Speaker 2: So you pick up, you put the rye in for low-end Sinclair, because women tend to be a lot more spicier.
• 19:00
  Speaker 1: Well, and then we really threw the curveball with the french oak stave, which I think takes that level of the, the, the wood of the oak, the sweetness of the french oak, and and takes it.
• 19:13
  Speaker 1: I mean, if you look at this, it's got a nice color.
• 19:16
  Speaker 1: It's not as dark as some of the other bear, but but it picks up.
• 19:21
  Speaker 1: It's more like an ale elk, you know, like a, a nice hoarder or an alien, you know yeah, you pick that up.
• 19:32
  Speaker 1: There's a little bit of yellow in it, but so what do you?
• 19:35
  Speaker 1: What?
• 19:35
  Speaker 1: What?
• 19:36
  Speaker 1: Who wants to go first.
• 19:38
  Speaker 2: We're gonna look at the thickness of it on the in the glass.
• 19:43
  Speaker 2: That has really got some thick, long legs for just being, uh, maybe around a three year, 10 month and 16 17 day, uh, bourbon I really think this is very unique when we're talking about flavors CT, and I'm going to read off my Old Louisville tasting this is really cool.
• 20:15
  Speaker 1: When you're in Old Louisville, pick one of these up, you can put the Glen on there and it gives you all the tasting flavors and where they come from.
• 20:23
  Speaker 1: So we'll go off of what we were talking about.
• 20:28
  Speaker 1: I didn't get one of those.
• 20:31
  Speaker 1: So the yeast, you get bread.
• 20:36
  Speaker 1: These are the flavors Bread dough, cookie dough, popcorn, toasted malt and cider.
• 20:43
  Speaker 1: So I would say I get a little bit of toasted malt and a little bit of bread dough in there.
• 20:51
  Speaker 2: I was going to say bread dough and definitely the toasted malt.
• 20:55
  Speaker 1: Now, when it comes to fruity, you're talking about apple, cherry, pineapple, citrus, banana, strawberry.
• 21:01
  Speaker 1: I actually pick up a little bit of pear on this, I don't know if anybody else does.
• 21:07
  Speaker 1: I've always picked that up and then it's almost like a hopsy, kind of like that, that flavor.
• 21:15
  Speaker 1: When you're drinking a, you get a little bit of the beer aspect, like a beer, in it, like this.
• 21:21
  Speaker 1: You could almost say that when you're tasting this, that maybe this was barrel finished with an you know on on some some order or ale or whatever.
• 21:31
  Speaker 1: Um, but you know, it's really kind of cool.
• 21:36
  Speaker 1: So who wants?
• 21:38
  Speaker 1: So we do the rotating, we know this, the, the you, we know the rating system.
• 21:43
  Speaker 1: So who wants to go first?
• 21:45
  Speaker 1: Because we'll just rotate around?
• 21:46
  Speaker 1: Who goes first?
• 21:48
  Speaker 2: I'll go first.
• 21:49
  Speaker 1: On the nose.
• 21:50
  Speaker 2: I think this has got a great nose to it.
• 21:52
  Speaker 2: Getting the malt, the bread dough, you know like a fresh bread dough, you know like a like a fresh bread dough.
• 22:06
  Speaker 2: If you walked into the bakery, you know, early in the morning when they're they're just getting that stuff going in the oven, then I get like a sweetness of a brown sugar and maybe some type of a floral note that I'm smelling.
• 22:29
  Speaker 1: I can't quite tell if it's like honeysuckle or a floral.
• 22:33
  Speaker 1: What do you?
• 22:33
  Speaker 1: Herbal, yeah, herbal.
• 22:39
  Speaker 2: Tobacco leaf.
• 22:40
  Speaker 2: Oh no, I'm going to say I'm going to give it a 3 on the nose, alright so also, nash, I expect you to.
• 22:51
  Speaker 1: I want you to keep a list of all the ones we barrel bash going forward and I want you to keep the scores.
• 22:57
  Speaker 1: So anytime we go back on scores on things, you can look them up.
• 23:01
  Speaker 1: You have a little notebook.
• 23:03
  Speaker 2: While y'all are going through on the next item, you grab my pad and bin All right, so CT, what do you think?
• 23:14
  Speaker 3: Well.
• 23:14
  Speaker 3: I think, when I first cracked the bottle today, the nose for sure was very green forward, mostly a corn, and not that that's a bad thing.
• 24:14
  Speaker 3: There's a lot of bourbons that you can't smell the green that's in the bottle.
• 24:19
  Speaker 3: So I do appreciate and enjoy that.
• 24:22
  Speaker 3: But as it's opening up, I started picking up a little bit of cocoa and I'm not sure if that's probably the rye.
• 24:33
  Speaker 3: Um that started coming out for me a little bit, but it, it, it keeps changing.
• 24:41
  Speaker 3: The more it's in here, the more I smell it.
• 24:43
  Speaker 3: It is definitely jumping around.
• 24:47
  Speaker 3: It's not, uh, not not sitting in my glass now, just smelling like corn.
• 24:52
  Speaker 3: It is definitely evolving, so I dig the nose on it a lot.
• 25:01
  Speaker 1: It's getting sweeter.
• 25:02
  Speaker 1: It's almost like having one of those morning buns.
• 25:10
  Speaker 1: It's like starting to pick up a little bit of that.
• 25:13
  Speaker 1: You smell the dough but then you've got the sweetness is starting to come through.
• 25:20
  Speaker 1: I I agree with you.
• 25:21
  Speaker 1: That's one thing I really feel that, like with the pot still, is that when you drink through a bottle that Alan has produced, it's from start to finish, is an evolving process.
• 25:33
  Speaker 1: I mean, it goes from what you're drinking from the first time you open it to what you're drinking at the end is is very, very, um, an evolving process.
• 25:44
  Speaker 1: So what are you going to give that nose?
• 25:46
  Speaker 3: This may be the oddest thing that I've put on something, but my nose keeps picking up, almost like a cornbread with applesauce on top of it.
• 25:57
  Speaker 1: I could see where you picked that up.
• 26:00
  Speaker 3: I keep going back to that.
• 26:02
  Speaker 3: It's like it just has this applesauce note.
• 26:04
  Speaker 3: So I dig the nose.
• 26:06
  Speaker 3: I probably like the nose as much as anything about this, so I'm gonna give it a four on the nose because I love the nose, all right, nash gives it a three and ct gives it a four, so I'm torn.
• 26:28
  Speaker 1: Oh yeah, I just picked this up and smelled the chocolate, the dark, like that's the first time I picked up dark chocolate, that Coke.
• 26:36
  Speaker 3: It's like a cocoa chocolate.
• 26:37
  Speaker 1: Yeah, I'll have to do that I would have to say yeah.
• 26:44
  Speaker 1: I'm going to give it a four, too, on the nose.
• 26:46
  Speaker 1: I hope everybody can hear the barrel bashing, but if you can't, I just gave it four For the people that are listening on Facebook that didn't hear it.
• 26:58
  Speaker 1: Nash gave it a three Bam bam, bam, and CT gave it a four on the nose.
• 27:05
  Speaker 1: Bam, bam, bam bam, and I, with the changing and adding in the chocolate, gave that a four on the nose.
• 27:09
  Speaker 1: Bam, bam, bam, bam, and I, with the changing and adding in the the chocolate, gave that a four.
• 27:12
  Speaker 1: What?
• 27:13
  Speaker 1: bam bam, bam bam.
• 27:14
  Speaker 1: All right, so, ct, you go on, let's go on body wow that drink.
• 27:28
  Speaker 1: Are you thinking Wow, that drink.
• 27:29
  Speaker 1: Are you thinking?
• 27:35
  Speaker 3: You're supposed to be going.
• 27:37
  Speaker 3: I'm thinking.
• 27:41
  Speaker 1: I'm enjoying and thinking.
• 27:42
  Speaker 1: I mean, this is an audio podcast too.
• 27:46
  Speaker 1: It's just like everybody.
• 27:49
  Speaker 1: He was looking up into the air stoically thinking.
• 27:53
  Speaker 3: It's an audio podcast that you can't hear the damn hammer.
• 27:57
  Speaker 1: You can hear it on the audio.
• 27:59
  Speaker 1: You can.
• 28:00
  Speaker 1: The only one you can't hear it on is the Facebook.
• 28:03
  Speaker 1: Oh, anyways.
• 28:08
  Speaker 3: Yes, I'm sitting here taking a drink and just thinking about the body.
• 28:18
  Speaker 1: All right, who's up?
• 28:19
  Speaker 1: You, you were up.
• 28:21
  Speaker 1: That was what your first on the body.
• 28:24
  Speaker 3: Oh, body, for me Pretty much just it's.
• 28:29
  Speaker 3: You know it's.
• 28:31
  Speaker 3: I'm not overexcited about the body, I'm not underexcited, it's still good, but the body for me doesn't do me a lot.
• 28:45
  Speaker 3: I'm going with a two.
• 28:47
  Speaker 1: A two, all right.
• 28:49
  Speaker 1: Two doesn't do me a lot.
• 28:51
  Speaker 1: I'm going with a two.
• 28:52
  Speaker 1: A two, all right, two.
• 28:53
  Speaker 1: I'm bam, bam all right, so I'm gonna.
• 28:55
  Speaker 1: So I always rate the body on viscosity.
• 28:59
  Speaker 1: It's got nice viscosity in this crystal gland it.
• 29:02
  Speaker 1: It has legs, it does what it's supposed to do, and then I always look, I always feel that body has nothing to do with the taste.
• 29:10
  Speaker 1: So when I drink it I like to take a full thing it it.
• 29:20
  Speaker 1: It really fills everything, but it just touches the cheeks, it's on on the cheeks, so it's not a.
• 29:30
  Speaker 1: I would say I'm going to go with the body.
• 29:34
  Speaker 1: I mean, you need to have a really good body.
• 29:37
  Speaker 1: I will go three with this body.
• 29:39
  Speaker 1: Three.
• 29:45
  Speaker 2: Oh, oh, I've got to agree.
• 29:50
  Speaker 2: It looks good in the glass, it's got nice thickness and legs, but I like to consider a body of a bourbon on how it feels, the mouthfeel of it and where it hits in my mouth and I take a sip of this I mean a good sip of it and it's just like it's all up front on the front tip of my tongue and all that you know, the gums and the lips but once I swallow it just doesn't seem to go down to the sides of my tongue and the sides of my mouth.
• 30:33
  Speaker 2: You know what I'm saying?
• 30:34
  Speaker 2: Sure, it just sort of thins out to me and it just quite hasn't got the body that I'd like it to have.
• 30:42
  Speaker 2: Maybe it might get a little bit better as it airs out a little bit more, but I'm going to have to go with a two.
• 30:52
  Speaker 1: All right, we're on to taste two Bam bam.
• 30:55
  Speaker 1: All right, phew, it's me.
• 31:00
  Speaker 1: The taste, hmm, hmm, this is the epitome of pot, still respect, uh, the french oak, really, on the finish, is where I pick it up.
• 31:22
  Speaker 1: I pick up a lot of the dough, the fresh baked bread I pick up a little bit of.
• 31:30
  Speaker 1: So there's a lot of complexity here.
• 31:33
  Speaker 1: Um, I look forward to drinking this as we keep going.
• 31:37
  Speaker 1: But as far as taste, I, I believe that this tastes like something that somebody would have drank on the frontier, and I've always wanted to drink what whiskey would taste like, and I imagined way back when.
• 31:55
  Speaker 1: So I'm going to give the taste of five.
• 31:57
  Speaker 1: It does an experience for me that I just absolutely am ecstatic about.
• 32:04
  Speaker 1: I, I love this, I love the taste of this bourbon.
• 32:07
  Speaker 1: You know that's about me.
• 32:11
  Speaker 1: Five, one, two, three, four, five.
• 32:16
  Speaker 2: Bam, bam, bam bam.
• 32:17
  Speaker 2: You say that it tastes like frontier whiskey and you gotta think that way back then, when they were putting it in like nail barrels and flower barrels and stuff like that to transport this stuff in their wagons and all across the country, that they really didn't have a whole lot of time for it to age in those barrels and all.
• 32:43
  Speaker 2: And although you know it's picking up sugars and taste and flavors from those barrels and making it, you know, a good lighter amber colored whiskey like this, I've got to say that this really hits all the notes.
• 33:05
  Speaker 2: It's got a good complex flavor to me.
• 33:06
  Speaker 2: I'm picking up, you know, that fresh bread dough, that yeasty maltiness of the grain, and then I'm getting the sweetness of like brown sugar and then, like I say, it starts to get like a herbal, floral, sweet floral taste and so I'm going to have to give it a four.
• 33:38
  Speaker 1: Bam, bam, bam, bam.
• 33:40
  Speaker 1: Four CT.
• 33:42
  Speaker 1: It's picking up a great note right now.
• 33:47
  Speaker 1: It's gone a little grapey to me on the finish.
• 33:51
  Speaker 3: For me personally, on the palate, the way the taste comes in, I like to get and this is just me.
• 34:03
  Speaker 3: I like the caramels, I like some of those flavors and I still sometimes don't bring that through.
• 34:09
  Speaker 3: This is, for me, very grain forward on the palate.
• 34:14
  Speaker 3: I taste the grain.
• 34:16
  Speaker 3: I feel like I have to stretch to find the other flavors.
• 34:21
  Speaker 3: When you say grape, I don't know that I disagree, but I feel like I'm stretching to try to find that.
• 34:29
  Speaker 3: It's okay for me.
• 34:33
  Speaker 3: I go three on this, all right.
• 34:43
  Speaker 1: Nash, you're up on the finish.
• 34:44
  Speaker 1: No, you're up on the finish.
• 34:50
  Speaker 2: No, you're up on the finish, aren't you?
• 34:50
  Speaker 2: Was I me?
• 34:51
  Speaker 2: Yeah, I figured, since CT was the oh you started.
• 34:57
  Speaker 2: All right, put me on the spot, All right?
• 35:02
  Speaker 2: Well, since it's me, then I'm going to have to.
• 35:07
  Speaker 3: You finished it.
• 35:08
  Speaker 2: Mm-mm.
• 35:10
  Speaker 3: No.
• 35:11
  Speaker 2: Not quite.
• 35:11
  Speaker 2: I got that.
• 35:13
  Speaker 2: One final sip left.
• 35:16
  Speaker 2: Love this finish on this.
• 35:24
  Speaker 2: It's just franchise back.
• 35:28
  Speaker 2: Like I say, all the flavors are staying there.
• 35:32
  Speaker 2: It's a long finish still taste it and with each little breath across my tongue and all that and mouth, little breath across my tongue and all that and mouth, each little flavor starts to pop on it.
• 35:46
  Speaker 2: So starting to hit you know, the sides, the back of the mouth.
• 35:58
  Speaker 2: Nice little hug, not not a big one, but just enough to where you, you know you want to sit back.
• 36:01
  Speaker 2: You know, yep, uh, as the weather starts to get cool around, that fire.
• 36:04
  Speaker 2: This would be great.
• 36:06
  Speaker 2: I think that the finish on this actually stands out above everything else and I'm going to have to give it a five.
• 36:22
  Speaker 1: Your next CT, your next.
• 36:27
  Speaker 3: CT.
• 36:27
  Speaker 3: For me the finish is pretty much like an allspice.
• 36:34
  Speaker 3: It's just spicy, it's hot.
• 36:36
  Speaker 3: I actually feel this on my tonsils more than anything that I've felt belt.
• 36:43
  Speaker 3: It has a warming to it that actually, if I had a sore throat this would be fan-freaking-tastic because it coats in a different way, but for me lacks some of the flavors that I want to get out of that finish.
• 37:01
  Speaker 3: So I go a three A three again.
• 37:16
  Speaker 1: I agree with you.
• 37:16
  Speaker 1: Nash great credits and review and finishes with a three.
• 37:18
  Speaker 1: I agree with you.
• 37:20
  Speaker 1: Oh yeah, bam, bam bam.
• 37:21
  Speaker 1: For those of you that did not hear the barrel bashing, that was happening before Suggesting the honey aspect.
• 37:29
  Speaker 1: So as this bottle I don't know when you opened this bottle, ct, but as this bottle goes, john Ritt was saying that he was picking up a honey cinnamon, graham cracker feel.
• 37:40
  Speaker 1: There's some honey for sure, yeah, but I just think I think opening it up to start keeps it, uh, keeps it.
• 37:48
  Speaker 1: You know, this is these bottles, these pot stills have to be open for a little bit and we'll you know how you revisit it.
• 37:54
  Speaker 1: But I really think that the finish is the strongest point on this, because it's so long.
• 37:59
  Speaker 1: Um, I'm, I've always been.
• 38:01
  Speaker 1: The finish is very important because it's what's left over and I get that.
• 38:10
  Speaker 2: You know, john Ritt brought up something that I didn't think about too.
• 38:15
  Speaker 2: You know I was telling you I was trying to pick out that fruity note yeah, couldn't quite put my finger on it.
• 38:22
  Speaker 2: And the floral note he said fig.
• 38:25
  Speaker 2: I couldn't quite put my finger on it and the floral note he said fig.
• 38:27
  Speaker 1: And now that he mentions fig, it's got a little bit of fig taste to it.
• 38:31
  Speaker 1: I'll give it that.
• 38:31
  Speaker 1: But I taste the sweetness of the honey malt and I also pick up a little bit of pear.
• 38:39
  Speaker 1: This drinks a lot like, almost like.
• 38:45
  Speaker 1: It has wine note aspects, like a white, a white wine note aspects.
• 38:52
  Speaker 1: It's much, much heavier, um, but the finish lasts a long time.
• 38:56
  Speaker 1: So I'm going to go a four on the finish.
• 38:58
  Speaker 1: So, nash, bam, bam, bam bam.
• 39:04
  Speaker 1: So you add up the scores and we'll give the score.
• 39:07
  Speaker 2: So uh, so bam bam.
• 39:08
  Speaker 2: So you add up the scores and we'll give the score Absolutely.
• 39:10
  Speaker 2: Give me just a second here.
• 39:16
  Speaker 1: I mean, he's adding up the scores folks, uh, anyway, um, I I just think everybody, if you're interested, contact me.
• 39:41
  Speaker 1: Uh, I can uh get you a bottle to evolve.
• 39:46
  Speaker 1: We can make it happen.
• 39:50
  Speaker 1: There's uh, we've had very, very, very, very good uh feedback on everybody who's gotten this bottle.
• 40:02
  Speaker 1: There's a lot of people and having more people are very happy.
• 40:09
  Speaker 1: What Alan did as he was departing.
• 40:13
  Speaker 1: Like I said, I really think this is a frontier bourbon.
• 40:17
  Speaker 1: This achieves what it was.
• 40:20
  Speaker 1: So what do we got for scores here?
• 40:24
  Speaker 2: Total score is a 13.99.
• 40:29
  Speaker 2: 14.
• 40:30
  Speaker 2: You might as well say it's a 14.
• 40:34
  Speaker 1: Yeah, we give it 14 out of 18, folks 14 out of 18.
• 40:39
  Speaker 1: So you keep track of that.
• 40:41
  Speaker 1: We'll keep going Next Thursday.
• 40:45
  Speaker 1: Look forward to our next barrel bashing sponsored by the Old Louisville Whiskey Company in Old Louisville, Kentucky.
• 40:58
  Speaker 1: Go see Amin, Go see him.
• 41:03
  Speaker 2: Straight from the barrel.
• 41:04
  Speaker 2: Didn't buy a bottle, any anywhere from seven years to 17.
• 41:09
  Speaker 2: That's the place to do it.
• 41:12
  Speaker 2: Yep, every time you go there is a unique and great experience that I think Amin tailors it to you or your group.
• 41:23
  Speaker 2: Let's see, did I got it?
• 41:26
  Speaker 2: I need to get by there.
• 41:27
  Speaker 2: Old Louisville Whiskey Company in Louisville, kentucky.
• 41:31
  Speaker 1: Just so you know, ct, this one's for you.
• 41:33
  Speaker 1: So this came.
• 41:35
  Speaker 1: Me and Roxy both agreed on this, since you weren't able to get down there and get your pack and get your pack.
• 41:43
  Speaker 1: The VIP's got some cool things, and one of them is this Glencaron case that comes with the VIP tasting glasses.
• 41:52
  Speaker 1: Sir, these tasting glasses will be yours, we'll give Roxy.
• 41:59
  Speaker 1: And then also there was this fantastic wooden pen that was made for the festival out of barrel staves.
• 42:09
  Speaker 1: So we got a couple.
• 42:16
  Speaker 1: So, Roxy and I are going to make sure, but this glink.
• 42:22
  Speaker 2: My invoices were pretty damn good these past couple of weeks, so I'll bring that with me to Bourbon on the Banks for you.
• 42:27
  Speaker 1: We were pretty, pretty damn good these past couple of weeks, so I'll bring that with me to bourbon on the banks for you, or if we see each other before that, I just want to let you know.
• 42:34
  Speaker 1: You know, I felt we felt very bad for what you had to miss.
• 42:41
  Speaker 1: So, if we can, you know, one of the cool things you did were were able to get was through um, uh, greg schneider and chicken cock whiskey.
• 42:50
  Speaker 1: You were able to get the barrel, pick through uh and purchase that, and I think that's going.
• 42:56
  Speaker 2: I thought I thought you were fixing to say the uh 2023.
• 43:00
  Speaker 3: George t stag hey that george t stag is sitting up up there, nice and proud, ready to share some force.
• 43:10
  Speaker 1: Wait, did you give me Super Nash for my birthday?
• 43:14
  Speaker 1: I thought you gave me 2024 A.
• 43:18
  Speaker 2: I gave you.
• 43:19
  Speaker 2: Actually it was the 2023 C Stagg.
• 43:24
  Speaker 1: Oh yeah, regular Stagg, yeah, regular Stagg, not George T Stag.
• 43:27
  Speaker 1: Oh yeah, regular.
• 43:27
  Speaker 1: Stag, yes, not George T Stag, yes.
• 43:31
  Speaker 3: Did you get him?
• 43:32
  Speaker 3: Did you get him a nice hat like this though, Because this is a special hat?
• 43:36
  Speaker 2: No, I did not.
• 43:39
  Speaker 3: This is the hat you got me.
• 43:40
  Speaker 2: I know he needs this hat.
• 43:44
  Speaker 2: I know he was one.
• 43:46
  Speaker 2: He was one that when the hats were were divvied out and uh, my hand is like that, fighting cock.
• 43:53
  Speaker 3: Whiskey is freaking good.
• 43:54
  Speaker 3: You're so full of shit all right.
• 44:02
  Speaker 1: So just reflecting on the Kentucky Bourbon, Festival.
• 44:06
  Speaker 2: It's going to be a day of work, absolutely.
• 44:09
  Speaker 1: Yeah, the festival itself was fantastic.
• 44:13
  Speaker 1: I was talking to Randy.
• 44:16
  Speaker 1: He's already working on what he wants to do for next year.
• 44:19
  Speaker 1: It's going to be improved.
• 44:21
  Speaker 1: So I'm going to throw everything.
• 44:22
  Speaker 1: I'm going to throw this out to everybody that's listening and watching.
• 44:25
  Speaker 1: So I'm going to throw everything.
• 44:26
  Speaker 1: I'm going to throw this out to everybody that's listening and watching.
• 44:27
  Speaker 1: If you're planning and you should be planning to go to Kentucky Bourbon Festival next year, tickets still going on sale till around March April, march, march, april, right in there.
• 44:38
  Speaker 1: But you want to book the weekend that first weekend in September, the weekend after Memorial or Labor Day.
• 44:47
  Speaker 1: You want to book that right now.
• 44:49
  Speaker 1: The hardest part is getting tickets.
• 44:51
  Speaker 1: Tickets, you can get them throughout, but the place to stay for the three-day festival is something you want to do right now.
• 45:00
  Speaker 1: So, everybody listening, book your Thursday night, friday, saturday, stay in Bardstown, kentucky, because it is going to be on another level.
• 45:10
  Speaker 1: Uh, I have to say the double Decker cigar experience that we were able to do this year was one of my favorite experiences ever.
• 45:19
  Speaker 1: Um, uh, that we were, if you remember, ct when we were on our bus tour and we were sitting there with Stephen Fonte at Limestone Branch drinking Yellowstone and he had his cigar case out and he's pulled that cigar case out when we were there at his house also.
• 45:39
  Speaker 1: But when we went into the lounge it was me.
• 45:42
  Speaker 1: Walker came up and also Super Dash plus Stephen were up there and Stephen's neighbor and his significant other came in and then we thought that was part of the extra that they were adding.
• 45:58
  Speaker 1: They said they were going to add in, but four more people came in, three from Ohio and one from Michigan.
• 46:06
  Speaker 1: And so we're sitting in this little space and I'm sitting next to Steven and I was like promoting Steven and going back and forth and it was the coolest thing that he was doing his thing.
• 46:19
  Speaker 1: But then I was doing my thing and then he started playing off.
• 46:23
  Speaker 1: Like I felt like I was part of it, like it was just like to sit there.
• 46:29
  Speaker 1: Um, and he, he pulled out an olivia cigar, which is the.
• 46:33
  Speaker 1: The brand that he pulled off was the number one uh brand cigar right now.
• 46:40
  Speaker 1: So I'm going to money.
• 46:43
  Speaker 2: I'll put the video later.
• 46:44
  Speaker 2: While I was sitting out there before the podcast watching this, pouring rain come down and flood my yard, and everybody else is out here.
• 46:57
  Speaker 1: So that was fantastic.
• 46:59
  Speaker 1: Yeah, so the experiences that you can have and that we will have next year and you guys can us join in, we'll have the scotchy bourbon boys bus tour again.
• 47:12
  Speaker 1: Uh, doing better every year, yes, and this year's bus tour, I have to say, was pretty, damn fantastic.
• 47:17
  Speaker 1: And um it, it ended up with this dude, did you get one of these CT?
• 47:24
  Speaker 1: What is that?
• 47:27
  Speaker 1: It's the Scotchy Bourbon Boys.
• 47:28
  Speaker 1: Happy 60th Coasters, you know what I think.
• 47:34
  Speaker 3: Either I have one somewhere or I lost it, but I do remember it.
• 47:37
  Speaker 3: Yes, when we were at Mr Tubbs.
• 47:42
  Speaker 3: Mr.
• 47:43
  Speaker 2: Tubbs.
• 47:47
  Speaker 1: Yeah, and I'm going to tell you, if you don't't.
• 47:49
  Speaker 3: I'll throw one in, because I have like 80 of them.
• 47:51
  Speaker 3: Sure that's cool, along with my acid reflux from that sub we ate oh, from the meatball sub so good, but man that sauce killed me yeah, you, you, you did.
• 48:03
  Speaker 1: You definitely it did, but it could have been the sauce with that cake.
• 48:07
  Speaker 1: Oh, my God, that cake I still have.
• 48:11
  Speaker 1: Did you know that she cut in the one side and she was serving all the vanilla and she didn't realize it was chocolate until we were packing it up to go home?
• 48:20
  Speaker 1: Oh I didn't know there was chocolate?
• 48:22
  Speaker 1: No, neither.
• 48:23
  Speaker 1: So half the cake was chocolate.
• 48:26
  Speaker 1: Where's?
• 48:26
  Speaker 1: that Do you have any of that left?
• 48:28
  Speaker 1: Yeah, it's in my refrigerator.
• 48:29
  Speaker 1: If you want me to save you a piece, I want the chocolate.
• 48:33
  Speaker 1: Oh, it was so good and her chocolate cake was spectacular, so, anyway, so that.
• 48:39
  Speaker 2: That was a great cake.
• 48:42
  Speaker 3: I'd like to have had a little piece of each you of each, to balance out my sugar coma hey, jeff, going on Bourbon on the Banks, talking about that people watching, are there tickets still available and where?
• 48:57
  Speaker 3: What's the process there?
• 49:00
  Speaker 3: And if real quick for anybody that doesn't know, bourbon on the Banks, so if you've probably been to.
• 49:09
  Speaker 3: One of the largest spots for anybody to go to is Buffalo Trace.
• 49:13
  Speaker 3: When you come up to Buffalo Trace, you'll turn right into Buffalo Trace at the light If you go about another half a mile down.
• 49:22
  Speaker 3: there is the bank of the river right there and that is where Bourbon on the Banks is.
• 49:27
  Speaker 3: It's on the right-hand side, just past Buffalo Trace.
• 49:37
  Speaker 1: But tickets, and what do you know so far, Jeff?
• 49:38
  Speaker 1: Well, the Twilight ticket's still available.
• 49:40
  Speaker 1: That's where you get in for, I believe, um four to six.
• 49:47
  Speaker 1: Four to six, yeah, and that's what.
• 49:49
  Speaker 1: That's what available.
• 49:51
  Speaker 1: Um, Walker is going to be part of us, so going down there, uh, he's gonna he's also saying uh, designated driver tickets are still available too.
• 50:02
  Speaker 1: Yeah, that's no, that's no fricking fun.
• 50:05
  Speaker 1: Yeah, go to that bourbon what the hell, what the?
• 50:11
  Speaker 1: hell is a designated driver ticket yeah, you get that, you buy it.
• 50:15
  Speaker 1: You can't drink, you get a little thing on you, but they'll serve you soft.
• 50:20
  Speaker 1: They'll serve you soft drinks and you can experience.
• 50:23
  Speaker 2: And then drive people home, i'd'd buy the ticket and rip that little badge off.
• 50:27
  Speaker 2: Who the shit wants that?
• 50:32
  Speaker 1: Oh, I can tell you, it's like yes, I can tell you who wants that that's Sherry.
• 50:39
  Speaker 1: Sherry wants that ticket so she can watch over Nash.
• 50:43
  Speaker 1: Just kidding, anyways, that's for wives that need to watch over their men.
• 50:53
  Speaker 1: So anyways, yes, there's twice like uh, I, I know that, um, but walker is going to be helping us.
• 50:59
  Speaker 1: He's part of the group along with us.
• 51:01
  Speaker 1: Hopefully, ct, you'll be able to make it.
• 51:04
  Speaker 1: Nash cannot make it Myself.
• 51:06
  Speaker 1: Roxy and Whiskey should be down there experiencing bourbon on the banks.
• 51:12
  Speaker 1: We had a great time last year, but this year for us, whiskey Thief being our sponsor, whiskey Thief is doing a big thing on Thursday that we won't be down for, but the Friday night VIP whole extravaganza will be with Whiskey Thief there in Frankfurt that night.
• 51:33
  Speaker 1: Also, if you remember, we got a book.
• 51:37
  Speaker 1: I don't believe Macaulay is in town, so I'm thinking we try and get either Brent Elliott to do a podcast in the morning that Friday morning.
• 51:48
  Speaker 1: Drive down, do the podcast, remember, if you remember, we went last year.
• 51:52
  Speaker 2: We first met at oh see, here it goes again.
• 51:56
  Speaker 2: Super Nash can't show up, so he's got to book all the great podcasts with all the great distilleries and leave him out.
• 52:11
  Speaker 3: Hey, what's your response to that ct?
• 52:14
  Speaker 1: uh, yeah, nash, I know the feeling oh yeah, see, hey, the train keeps running.
• 52:21
  Speaker 1: If you, if you can't jump on you just can't jump on.
• 52:26
  Speaker 3: If the truth hurts, don't ask the question, right?
• 52:33
  Speaker 2: If the truth hurts, I think he should just not be making those statements.
• 52:38
  Speaker 1: Who are we talking about?
• 52:39
  Speaker 1: I'm not making any statements.
• 52:41
  Speaker 2: The train runs what you just did.
• 52:45
  Speaker 3: Looks like, Jeff, the stars are aligning.
• 52:48
  Speaker 3: I might be good for Friday night, Saturday I think Rachel's going to try to come down Saturday too.
• 52:53
  Speaker 3: Oh, that would be great.
• 52:56
  Speaker 3: I'm good to go for Friday and Saturday.
• 52:58
  Speaker 1: That would be great.
• 52:59
  Speaker 1: And then would you go home Saturday.
• 53:00
  Speaker 1: No, you'd stay Saturday night, go home Sunday morning early.
• 53:02
  Speaker 1: It depends.
• 53:04
  Speaker 3: I don't know if I'll stay Saturday, depending on with.
• 53:06
  Speaker 3: With Rachel comes down, I may go back there's room.
• 53:10
  Speaker 3: Unless she's willing to stay Saturday night, and then we both drive back early.
• 53:15
  Speaker 1: So I mean there's room, we got a big enough place, so there's room, and I'm having some of this awesome whiskey thief Right now, and so I'm'm gonna pour that in there bourbon on the banks for anybody who hasn't been is a it's.
• 53:40
  Speaker 3: It's a very different event than uh, than what the last two weeks have been in kentucky, because kentucky bourbon festival and then the uh Kentucky Bourbon Festival and then the Bourbon and Beyond are way bigger scale.
• 53:50
  Speaker 3: I mean, you're talking about a lot more people, a lot of different, just a different vibe.
• 53:59
  Speaker 3: Bourbon on the Banks is very chill.
• 54:01
  Speaker 3: It's some great distilleries that just set up along the banks.
• 54:10
  Speaker 3: There it's.
• 54:10
  Speaker 3: It's definitely quiet.
• 54:11
  Speaker 3: It's a one-day event which is definitely different than the other ones.
• 54:13
  Speaker 3: But the city of frankfurt, which is old and very cool in itself, has evolved in the past three, four years.
• 54:23
  Speaker 3: You know, when we first went there, there was hardly anything to do at night, and now you're starting to see that there are places to go.
• 54:31
  Speaker 3: So if you come in Friday night, there's things to do, there's bars, there's things to enjoy, but also for those people that come in on Friday night.
• 54:42
  Speaker 2: They have the carnival downtown.
• 54:45
  Speaker 1: Oh yeah.
• 54:46
  Speaker 2: Off the whole main streets downtown.
• 54:48
  Speaker 1: But that carnival is insane.
• 54:50
  Speaker 1: What they got going on this year, that's insane.
• 54:53
  Speaker 1: They got like I mean it's crazy.
• 54:56
  Speaker 1: I was looking at all the events that they're going to have.
• 54:59
  Speaker 2: It's like a full out Performers on the street, yeah, performing all up and down through there.
• 55:05
  Speaker 2: Not to mention that you can pick up pours from the different bars that because there's bars good galore, all up and down the street that are on that well, I think some of the best bourbon bars in america are in frankfurt.
• 55:21
  Speaker 3: Now, I mean, they really up their game, close the road so you can't go driving down it, you just have to walk down.
• 55:27
  Speaker 3: But within that time, if you go down and you're just going to do a twilight, still remember that in Frankfort area you have so many good distilleries to stop by, not only Buffalo Trace, everybody knows that but across the street from Buffalo Trace you have Jay Mattingly.
• 55:45
  Speaker 3: That is an incredible experience.
• 55:47
  Speaker 3: If you haven't done it, book that event.
• 55:49
  Speaker 3: That's great, or?
• 55:51
  Speaker 1: whiskey.
• 55:53
  Speaker 2: You go down the street, Jay, Mattingly I've got to say, and I found this way back years ago and invited Jeff and Rachel down and you go there and you can thief and barrel and blend your own bottle well, just so, you just you saw the one when we were there um with sean.
• 56:12
  Speaker 3: There you go, we were there with sean the last time I went yeah, mine, mine, mine's it.
• 56:19
  Speaker 1: It's not a rye, I mean, I have it just sitting right over there when we, when we, when we did the, when we did the blending.
• 56:27
  Speaker 1: Their new place is so awesome.
• 56:29
  Speaker 1: Go to Buffalo Trace and end up there.
• 56:35
  Speaker 2: Well.
• 56:35
  Speaker 1: I mean we got to get Nash there.
• 56:37
  Speaker 1: I mean you just were there when they were in a car garage.
• 56:41
  Speaker 1: I mean their new place is phenomenal.
• 56:45
  Speaker 3: Yeah, Nash, we definitely got to do that because it is much nicer.
• 56:50
  Speaker 3: It's elevated significantly.
• 56:53
  Speaker 1: He can't go this time.
• 56:59
  Speaker 3: We'll call you when we're there.
• 57:00
  Speaker 3: Do you have FaceTime?
• 57:01
  Speaker 3: Y'all keep saying that We'll FaceTime you while we're there?
• 57:06
  Speaker 2: No, actually I think this time I'm going to be right behind you.
• 57:12
  Speaker 1: I think we got to get over to Whiskey Thief on that Friday morning.
• 57:16
  Speaker 2: They're FaceTiming me and I'm back in the background.
• 57:20
  Speaker 1: Yeah, I'm going to bring a cutout styrofoam cardboard cutout of you, nash, and we'll just bring you along and just put the cardboard cutout right there.
• 57:32
  Speaker 2: We did that for my older sister because she wouldn't show up for her 40th birthday party, oh my God.
• 57:38
  Speaker 2: And we actually did a blow-up doll with a wig and then we pasted a picture of her face on there.
• 57:45
  Speaker 1: That blow-up doll went everywhere, Just so you know, Nash, we would have to blow up that doll pretty overblown up.
• 57:58
  Speaker 2: Oh, thanks for making the fat joke, sir.
• 58:04
  Speaker 3: I put a bourbon on the bank shirt on it, that person so back to my original thing about what you can do in Frankfort during this bourbon on the bank Exactly.
• 58:16
  Speaker 3: There's two distilleries within a minute of each other, but then when you go down the street you'll be able to go to Woodford Reserve.
• 58:24
  Speaker 3: You'll be able to go to Woodford Reserve, you'll be able to go to Castle and Key and then you'll be able to go down to Glen's Creek and see Dave at the original Old Crow Distillery.
• 58:35
  Speaker 3: And those three places are within a mile mile and a half of each other.
• 58:40
  Speaker 3: Plus there's a great place to eat lunch called the Stave along the way.
• 58:44
  Speaker 3: Then if you just travel slightly out of that Plus there's a great place to eat lunch called the Stave.
• 58:45
  Speaker 2: along the way, fantastic restaurant you took us to.
• 58:47
  Speaker 3: Slightly out of that.
• 58:49
  Speaker 3: Then you go to the brand-new Wild Turkey Distillery that they've just finally finished up the Visitor.
• 58:56
  Speaker 3: Center that's now open.
• 58:58
  Speaker 3: You've got.
• 59:00
  Speaker 2: Larkin Bourbon Company, right down from Wild Turkey and Lawrenceburg A mile away from it.
• 59:06
  Speaker 1: Oh, it's even closer than a mile.
• 59:09
  Speaker 3: The one you want to finish up with and this was why I did it in this pattern is you want to end up your day, whatever day you go, at Whiskey Thief, because Whiskey Thief is an experience, not just drinking the bourbon, but it's the environment, it's on a farm, and when you end up there for the end of the night and you're just hanging out whether you're having a drink, playing with the dogs, eating dinner, Smoking a cigar playing.
• 59:41
  Speaker 3: What Tailgate toss?
• 59:42
  Speaker 3: You can do so much in a day, it's a great trip to Frankfurt and the surrounding area and Four Roses is over there too, Four Roses, yes.
• 59:53
  Speaker 2: Four Roses is in Lawrenceburg yeah.
• 59:56
  Speaker 1: There's just so much to do in that area.
• 59:59
  Speaker 1: So you've got your Louisville, you've got your Frankfurt Lexington area and you've got the Bardstown area that triangle makes an insane thing and now they're filling in Elizabethtown and Owensboro and it's just like Kentucky has become the bourbon and whiskey playground of America.
• 1:00:23
  Speaker 1: I mean, the experiences are fantastic, the people's fantastic, um, but I have to say, like you said, uh, if you should find out, if you're gonna go to whiskey thief, you have to find out if hannah's working, because if hannah is working, um, that she brings an energy uh, that's like no other and it works so well.
• 1:00:46
  Speaker 1: And she's the head of their barrel picking program now, and if you could get a barrel pick with Hannah, you need to do it.
• 1:00:56
  Speaker 1: So whiskey's great, the atmosphere is great, and I think that their tasting room should be open almost now.
• 1:01:07
  Speaker 1: Right, I think it's got to be close because it was just a couple weeks away.
• 1:01:11
  Speaker 1: We got to see it when we were in louisville and, uh, whiskey thief has a tasting room.
• 1:01:16
  Speaker 1: It used to be an axe throwing uh, place a very nice axe throwing uh, uh, company, uh, but it is now going to be whiskey thief.
• 1:01:26
  Speaker 1: There's going to be a full bar you're going to be able to do the barrel pick experience.
• 1:01:30
  Speaker 1: Uh, there's, there's, it's just uh.
• 1:01:33
  Speaker 1: What they're doing at whiskey thief is exactly what needs to be done and what was needed in, uh, kentucky right and not only that, but uh, but Walker also brings up too.
• 1:01:47
  Speaker 2: Elizabethtown is pretty soon.
• 1:01:50
  Speaker 2: Revival Vintage Spirits and Bottle Shop is going to be open up there soon.
• 1:01:56
  Speaker 2: Yeah, in Elizabethtown, good friend Brad Bonds.
• 1:02:00
  Speaker 1: And just so you know, I think one of the Every year you have a hot bourbon at the Kentucky Bourbon Festival.
• 1:02:09
  Speaker 1: I don't know, but I know Kenny and Ryan are going to be at Bourbon on the Banks and so you got to stop by.
• 1:02:16
  Speaker 1: But Pursuit United at the festival really had up from everything that I had tasted from Kenny and Ryan up to that point.
• 1:02:27
  Speaker 1: But this festival, the whiskey had taken a turn to another level.
• 1:02:34
  Speaker 1: It showed in what they were doing.
• 1:02:37
  Speaker 1: Kenny and Ryan of Bourbon Pursuit, one of the top whiskey podcasts in the country uh and and now um started their own brand and at first you weren't sure exactly.
• 1:02:52
  Speaker 1: Uh, we were very supportive of kenny and ryan, but this time, uh, you could see they're coming into their own.
• 1:03:00
  Speaker 1: So it's just like there's a lot of things that we got to see and they're in the I mean taste.
• 1:03:05
  Speaker 1: It's just crazy what's a lot of things that we got to see and they're in the I mean Taste.
• 1:03:07
  Speaker 1: It's just crazy what's going on in Kentucky.
• 1:03:10
  Speaker 1: So, anyways, does anybody, did we miss anything?
• 1:03:14
  Speaker 1: Nope, I mean, we barrel bashed our second barrel bash, thanks to old Louville and Amin, and we talked about and reflected about Kentucky Bourbon Festival.
• 1:03:28
  Speaker 1: You've got to book your stay down there now for that first weekend.
• 1:03:32
  Speaker 1: You've got to Go ahead.
• 1:03:35
  Speaker 3: I have one question.
• 1:03:36
  Speaker 3: If Amin was watching, there's a secondary sponsor I would like to have from Old Louisville, ready, okay, yummy.
• 1:03:49
  Speaker 1: Pollo, oh no.
• 1:03:53
  Speaker 3: Yeah, we could have a chicken sponsor.
• 1:03:55
  Speaker 1: If we could get Yummy.
• 1:03:57
  Speaker 3: Pollo, I am freaking in Awesome.
• 1:04:02
  Speaker 1: I'd wear a t-shirt on every podcast there's no, I mean when you go to Old Louisville yeah, awesome, I'd wear a T-shirt on every podcast.
• 1:04:07
  Speaker 1: There's.
• 1:04:08
  Speaker 1: No, I mean when you go to Old Louisville, he can send you to that place.
• 1:04:14
  Speaker 1: And it's unlike any other chicken experience that you.
• 1:04:19
  Speaker 1: There's a lot of different ways and chicken is done well, but this place, when you finish and you leave, you felt like you're full, you're satisfied and you felt like you ate healthy.
• 1:04:32
  Speaker 1: I mean, that's just the way it is.
• 1:04:35
  Speaker 2: I've got to give a big shout-out to Ken Schreiner from AJ Schreiner Spirits.
• 1:04:39
  Speaker 2: He's watching us, checking in on us.
• 1:04:42
  Speaker 3: How you doing Ken.
• 1:04:43
  Speaker 2: Yeah.
• 1:04:44
  Speaker 1: Hey how you doing, brother, yes, he's probably been the yummy polio.
• 1:04:49
  Speaker 3: Oh, I bet he has too anyways.
• 1:04:55
  Speaker 1: Oh so I think tonight, uh, great podcast guys.
• 1:04:59
  Speaker 1: Uh, uh, it's great to do these thursday nights.
• 1:05:03
  Speaker 1: Uh, live, uh, I'll.
• 1:05:05
  Speaker 1: Eventually we'll be bringing back the Tuesday nights.
• 1:05:08
  Speaker 1: That's fine, but at the moment we've got a lot of podcasts and we'll probably pick up three or four more at Bourbon on the Banks.
• 1:05:18
  Speaker 1: So I'm looking forward to that.
• 1:05:20
  Speaker 1: If you guys notice.
• 1:05:23
  Speaker 2: Ken said it's very good he's been there.
• 1:05:25
  Speaker 2: Yeah, Cheers there.
• 1:05:27
  Speaker 1: Yeah.
• 1:05:28
  Speaker 2: Cheers.
• 1:05:28
  Speaker 1: Ken Cheers.
• 1:05:30
  Speaker 1: Thanks for watching.
• 1:05:32
  Speaker 1: We appreciate it All right, brother.
• 1:05:33
  Speaker 1: Hey Nash, what was the name?
• 1:05:37
  Speaker 1: So I'm doing the promotional video for the veterans distilling that you did at Stolen Wolf.
• 1:05:48
  Speaker 1: What was the actual name of it?
• 1:05:51
  Speaker 2: Oh gosh, put me on the spot.
• 1:05:53
  Speaker 2: It was the on the tip of my tongue earlier as I was talking with somebody about it.
• 1:06:03
  Speaker 2: It's the, because I was talking with somebody about it.
• 1:06:04
  Speaker 2: It's the Veterans who drink too much.
• 1:06:18
  Speaker 1: What was the name of the?
• 1:06:19
  Speaker 1: Are you asking Ken?
• 1:06:22
  Speaker 2: Yeah, you can ask Ken, because he was there.
• 1:06:24
  Speaker 1: That's where I got to meet him.
• 1:06:27
  Speaker 2: Of the event that we went to when we went to light at Spencevania.
• 1:06:33
  Speaker 1: And then, ken, I'll also ask you do you remember the name of the guy that was making?
• 1:06:38
  Speaker 2: Historic Distilling.
• 1:06:44
  Speaker 1: Yes, the actual name.
• 1:06:46
  Speaker 2: That happened of the event, the store distiller distilling that.
• 1:06:52
  Speaker 2: Was that stolen?
• 1:06:53
  Speaker 1: wolf, where we met you um, yeah, we were a stolen wolf, yeah but also, do you, does ken, remember the name of the guy who did the barrel making?
• 1:07:08
  Speaker 1: He took apart the barrel, put it together, because I even asked Alan what his name was and Alan was like I have no recollection.
• 1:07:16
  Speaker 1: I suppose I could ask Eric Wolf if he knew it was a historic trade workshop to celebrate the centennial of the United.
• 1:07:24
  Speaker 2: States.
• 1:07:24
  Speaker 2: It was a veterans historic trade workshop to celebrate the centennial of the united states.
• 1:07:26
  Speaker 1: Veteran veterans historic trade workshop right, that's what it was veterans historic trade workshop okay well, you put that there, so that's good.
• 1:07:33
  Speaker 1: Um, that was a great event, uh, so if he remembers the barrel, uh, the name of the guy that that uh made the barrels, uh, the old-fashioned way would be, that's the other thing.
• 1:07:46
  Speaker 1: I have him in the video and I don't have his name.
• 1:07:48
  Speaker 1: So that's what's been holding me up on that video.
• 1:07:52
  Speaker 1: I've been trying to ask, but I, I, so it was Eric and Jim, jim Wolf, right, james Wolf or Jim Wolf?
• 1:08:00
  Speaker 2: Jim Wolf and Eric Wolf.
• 1:08:01
  Speaker 2: Jim was his father.
• 1:08:03
  Speaker 1: Yes, yeah, I'll probably ask Jim.
• 1:08:05
  Speaker 1: He's.
• 1:08:05
  Speaker 1: He's contacted and watched a couple times, all right, so anybody have anything else to add?
• 1:08:11
  Speaker 1: Are you excited?
• 1:08:12
  Speaker 1: Let's quick, real quick, ct, since we still have you here Wait a minute.
• 1:08:16
  Speaker 2: What have we got?
• 1:08:16
  Speaker 2: Ken Schreiner on.
• 1:08:19
  Speaker 1: Thank you.
• 1:08:19
  Speaker 2: Ken.
• 1:08:19
  Speaker 2: We need to get a hold of some of his whiskey and get him on the podcast.
• 1:08:24
  Speaker 2: I'm going to that up out there to you right now.
• 1:08:29
  Speaker 2: Ken, yep, ken, we need you on it, yeah yeah, yeah, people need to know ken.
• 1:08:33
  Speaker 1: Yes exactly.
• 1:08:35
  Speaker 2: We need to get the people to your product.
• 1:08:39
  Speaker 1: Yeah, sponsored by yummy polio so so are we going to be doing the chicken cock barrel pick from the festival as the barrel bash next week.
• 1:08:52
  Speaker 3: I don't know, because it's freaking amazing, but the problem is that nobody can get it.
• 1:08:58
  Speaker 1: No, no, no, no, no, no, no.
• 1:08:59
  Speaker 1: I don't think that's a problem.
• 1:09:02
  Speaker 2: Being able to get it.
• 1:09:03
  Speaker 2: Once we barrel, bash it and talk about it, then that's their problem to get out there, seek and find it and get it.
• 1:09:11
  Speaker 1: No, but no wait, wait, wait.
• 1:09:13
  Speaker 1: Why I think we should do it is because this is cast strength, Greg Schneider's, his distilled whiskey that will be coming out, and then next year there will be more and more product coming out.
• 1:09:31
  Speaker 3: I'm telling you I'm calling tomorrow and buying another bottle.
• 1:09:34
  Speaker 1: It's absolutely delicious.
• 1:09:36
  Speaker 1: It's stupid good.
• 1:09:38
  Speaker 1: Oh, yes, me and CT were on that pick and it was.
• 1:09:43
  Speaker 1: I will definitely be opening.
• 1:09:48
  Speaker 1: I didn't want to do it, but Greg convinced me that I have to open it.
• 1:09:52
  Speaker 1: Oh my God.
• 1:09:54
  Speaker 1: So maybe, yeah, but we got to barrel bash that, it's that good, he's just like hey, did you get one Nash?
• 1:10:04
  Speaker 3: Yeah, I got one, I'm going to tell you.
• 1:10:07
  Speaker 3: I told Greg when I drank this.
• 1:10:09
  Speaker 3: This thing is incredible and it's right up my palate Like just has.
• 1:10:17
  Speaker 3: Oh my God.
• 1:10:21
  Speaker 2: I mean, and just hey I got mine in there, I'll have to go get it.
• 1:10:27
  Speaker 1: Just so you know, ct, we're probably after this.
• 1:10:31
  Speaker 1: We'll do one or two barrel picks, but this is the next year will be the pick, the barrels that he actually made and that will be the pick I mean and what's crazy is, I've tasted a lot of chicken cock before and you can pay.
• 1:10:53
  Speaker 3: Wait a second I don't think you want to say it like that I've tasted a lot of chicken cock whiskey and so here it is.
• 1:11:06
  Speaker 1: Here it is, it's open and I will have to, and this awesome label Distillers Row barrel pick for the Kentucky Bourbon Festival.
• 1:11:17
  Speaker 1: I can't wait for next year to go on, but this pick was one of the best picks I ever was on, there's no doubt.
• 1:11:25
  Speaker 1: And let's just get some water in there.
• 1:11:30
  Speaker 1: And I will tell you, I've never had four barrels that were each and every one could have been the barrel pick, and usually there's one that stands out.
• 1:11:45
  Speaker 1: These all stood out.
• 1:11:47
  Speaker 1: So there you go.
• 1:11:50
  Speaker 1: There's the first part.
• 1:11:51
  Speaker 1: We're gonna barrel bash this next week and the reason why we're gonna do it because you, you gotta pull, you gotta check it out on the shelf, because what's in in the bottle right now that's just sitting on the shelf from this year, is what Greg distilled and then batched, and it is fantastic compared to what Chicken Cock has been previously.
• 1:12:16
  Speaker 1: Previously it was good.
• 1:12:18
  Speaker 2: Another level definitely a different because we couldn't hear the cork pop either yeah, you better get back over.
• 1:12:34
  Speaker 1: Um, what do you recommend?
• 1:12:36
  Speaker 1: Should try like jagermeister, or in southern comfort.
• 1:12:40
  Speaker 1: Uh, bourbon, my friend, that's demon killer.
• 1:12:44
  Speaker 1: Do not drink southern comfort, or what would you?
• 1:12:48
  Speaker 1: What would you suggest?
• 1:12:49
  Speaker 3: uh, from yeah, you know who sells southern comfort walmart and sheets gas station.
• 1:12:57
  Speaker 1: Yeah, but you know, you know who got sick on southern comfort when he was 16 years old and hasn't even.
• 1:13:03
  Speaker 3: Everybody.
• 1:13:07
  Speaker 2: Everybody our age that was drinking.
• 1:13:09
  Speaker 1: I drank that in a field of small Christmas trees in a little area and I basically there was a lot coming back up that night.
• 1:13:22
  Speaker 1: I haven't been able to touch that, better things.
• 1:13:32
  Speaker 2: I'm drinking Greg's Chicken Cup last year's barrel pick, the one that he signed for me.
• 1:13:39
  Speaker 2: I know you're afraid to open signed bottles, but I'm not.
• 1:13:46
  Speaker 3: Hey Nash, have you ever have you heard of the EH Taylor, the 18-year marriage?
• 1:13:51
  Speaker 2: Yes, I have.
• 1:13:52
  Speaker 2: I've never tasted it and I refuse to pay what they want for it.
• 1:13:57
  Speaker 3: Guess who got a bottle tonight.
• 1:13:58
  Speaker 1: Of what no?
• 1:14:01
  Speaker 3: Who Roger.
• 1:14:03
  Speaker 2: Roger Bricado.
• 1:14:05
  Speaker 3: Yes, how cool that Roger went to a dinner tonight and got it.
• 1:14:12
  Speaker 3: But through all he's been through in the past couple weeks, that's awesome for him.
• 1:14:17
  Speaker 1: Yeah, cheers Roger, you deserve it.
• 1:14:20
  Speaker 1: Yeah, but can I ask From what I've heard.
• 1:14:23
  Speaker 2: You are definitely going to enjoy that.
• 1:14:25
  Speaker 2: It's a unique.
• 1:14:27
  Speaker 1: What is it?
• 1:14:28
  Speaker 2: by EH Taylor.
• 1:14:28
  Speaker 2: What is it?
• 1:14:29
  Speaker 2: It's EH Taylor's 18-year marriage.
• 1:14:35
  Speaker 2: Okay, In other words, they Harlan Wheatley and the group they married about a bunch of 18-year-old barrels and they called it 18-year marriage, yeah.
• 1:14:49
  Speaker 2: Very rare you know, I mean very rare, because there was just only just like two or three barrels that they married together for that 18-year-old barrels and then they bottled it all.
• 1:15:06
  Speaker 2: Yeah, I remember, yeah, for that 18 year old barrels and then they bottled it all and yeah, I remember, yeah, not reproduced it, not done it again like the four grain or or anything else, uh, and so that, yeah, secondary price on it is like eighteen hundred dollars somewhere around there.
• 1:15:20
  Speaker 2: Uh, started out, you know, six, seven hundred dollars, eight hundred nine hundred dollars.
• 1:15:24
  Speaker 2: There Started out $600, $700, $800, $900, but now it's up to like $1,800 a bottle because it's so rare.
• 1:15:34
  Speaker 3: Wow, it's the thing about the bourbon world and we talk about this a lot that there's just always these so many bottles that you can't chase them all, like there's so much out there that you'll never get to the end of that rainbow.
• 1:15:55
  Speaker 3: It's always evolving and stuff like this.
• 1:15:59
  Speaker 3: That holy crap he said you don't even want to know how much he paid for this bottle MSRP right.
• 1:16:08
  Speaker 3: The bottle was $105.
• 1:16:12
  Speaker 3: Yeah.
• 1:16:14
  Speaker 2: Holy shit.
• 1:16:15
  Speaker 1: That's like MSRP, but did he win a?
• 1:16:18
  Speaker 1: Was that a dinner?
• 1:16:20
  Speaker 3: He did a dinner.
• 1:16:21
  Speaker 3: The dinner was $175 tonight at Buffalo Trace and the bottle was $1.05.
• 1:16:27
  Speaker 1: Holy God.
• 1:16:28
  Speaker 1: That is awesome.
• 1:16:29
  Speaker 1: Was Freddy at the dinner?
• 1:16:31
  Speaker 1: Ask him if Freddy was at the dinner, I'm sure.
• 1:16:33
  Speaker 3: No, I'm sure he probably was.
• 1:16:35
  Speaker 2: Yeah, I'm sure he was.
• 1:16:40
  Speaker 1: I think we got to go to some frickin' Buffalo Trace dinners.
• 1:16:45
  Speaker 3: Maybe they got a Hurricane F or something that we can get.
• 1:16:49
  Speaker 3: He said Lee did the dinner and the dinner was fantastic.
• 1:16:57
  Speaker 3: Wow, that's freaking awesome.
• 1:17:02
  Speaker 2: Nobody deserves that bottle better than him right now.
• 1:17:06
  Speaker 1: For all that, he's been through how, in contrast to the dinner that we did, the one that was more than what he paid for, and we were hoping that it would have a bottle.
• 1:17:24
  Speaker 3: Let's not go there.
• 1:17:28
  Speaker 2: We won't go there.
• 1:17:30
  Speaker 3: But no, that's great for him.
• 1:17:31
  Speaker 3: I'm super cool.
• 1:17:34
  Speaker 2: Yeah, and John Rhett says gas station sushi and Southern comfort Recipe for a hazmat situation.
• 1:17:43
  Speaker 1: What is the proof on this CT?
• 1:17:47
  Speaker 3: It's 130.8.
• 1:17:53
  Speaker 1: Wow, it drinks like that it is freaking delicious too, Holy crap.
• 1:17:59
  Speaker 1: Yeah, we gotta ask Roger how do we get.
• 1:18:03
  Speaker 2: We have to beat the bots to get a Buffalo Trace dinner.
• 1:18:06
  Speaker 2: We need Roger's help.
• 1:18:07
  Speaker 1: What happens if we can arrange a dinner.
• 1:18:10
  Speaker 3: Roger's watching.
• 1:18:10
  Speaker 1: Now what we need to do, all right, what we need to do is, seriously, we need to do a Scotchy Bourbon Boys Buffalo Trace dinner where we go and Freddie and Harlan and then Brent, I believe it's.
• 1:18:32
  Speaker 3: So if we do this, we need to have Roger pick us up and take us, so we can just have.
• 1:18:38
  Speaker 1: Yeah, yeah, and we only need about eight people.
• 1:18:42
  Speaker 1: So we all could.
• 1:18:43
  Speaker 1: What's good fellas, that's what Roger says, but we all need about eight people and Roger all could.
• 1:18:45
  Speaker 1: What's good fellas, that's what Roger says, but we all need about eight people.
• 1:18:47
  Speaker 1: And Roger just drive us around in a limo.
• 1:18:49
  Speaker 1: That's not a bus, just a straight-up limo.
• 1:18:56
  Speaker 1: Actually, roger should pick the driver and he should be one of us to be driving in the limo?
• 1:19:04
  Speaker 1: Yeah, we need to be working.
• 1:19:07
  Speaker 3: He just needs to be chilling and relaxing and having a good time with us hey, roger, I promise I will not wear my special shirt either, because I cannot listen to you call me that for the entire afternoon.
• 1:19:21
  Speaker 3: You were pretty mellow that day afternoon.
• 1:19:23
  Speaker 1: You were pretty mellow that day.
• 1:19:29
  Speaker 2: Oh, does this?
• 1:19:35
  Speaker 2: He likes that idea better, we'll hire another driver and ride in a limo all together.
• 1:19:42
  Speaker 3: Roger, I think that is exactly how Carl spelled it.
• 1:19:47
  Speaker 3: C-t.
• 1:19:50
  Speaker 3: Thank you, that's what we would like to call challenged.
• 1:20:04
  Speaker 2: If I didn't know any better.
• 1:20:05
  Speaker 2: I thought that's how you spilled that's what that's.
• 1:20:12
  Speaker 1: That's what I missed when you left, because I just, I was just it was building for the whole week, ct for you to just when.
• 1:20:21
  Speaker 1: When, uh, carl got there for you, to just you and him, you were ready.
• 1:20:28
  Speaker 3: I was ready for his answer, I know you were.
• 1:20:33
  Speaker 1: So when he came back he came down with COVID so he was spending this week.
• 1:20:40
  Speaker 1: He's better now so it's good to know that he's better.
• 1:20:44
  Speaker 1: Say a prayer for his mom.
• 1:20:47
  Speaker 1: His mom got COVID.
• 1:20:48
  Speaker 1: She's advanced dementia and she basically I think she's going to be okay.
• 1:20:57
  Speaker 1: But just everybody say a prayer for Whiskey's mom.
• 1:21:00
  Speaker 2: Definitely prayers for Carl and his mother and the whole family.
• 1:21:04
  Speaker 1: Yeah, I think that would be fun and prayers for Sheila too.
• 1:21:09
  Speaker 2: She's got to deal with Carl.
• 1:21:13
  Speaker 1: Yes, she does.
• 1:21:14
  Speaker 1: Anyways, all right, yeah, I think we should barrel bash this.
• 1:21:22
  Speaker 3: Let's do it Next Thursday night.
• 1:21:23
  Speaker 1: Next Thursday night we're're gonna do the chicken cock pick for the kentucky bourbon festival.
• 1:21:28
  Speaker 1: Um, what I will say is that if you like this uh I would in the in the barrel bash comes out and it's something you would want to drink, uh, you need to go just pick up the regular, uh chicken cock bourbon right off the shelf, because, uh, this what's on the shelf right now is what greg schneider has distilled at bardstown bourbon company possibly jeff.
• 1:21:54
  Speaker 3: There's still some old stuff out there well, yeah, but for the most part.
• 1:21:58
  Speaker 1: Uh, what the 2020?
• 1:21:59
  Speaker 1: When 2024, what went out on the shelves was his whiskey.
• 1:22:04
  Speaker 1: Finally, next year, um, in 2025, uh the stuff.
• 1:22:08
  Speaker 1: If you follow the podcast, you know that he basically started uh, making picking all the staves specifically for the barrels.
• 1:22:18
  Speaker 1: I think it's going to take this to another level, but it's already there, just using regular barrels and his knowledge of distilling.
• 1:22:26
  Speaker 1: So it's pretty exciting.
• 1:22:28
  Speaker 1: This was pretty exciting.
• 1:22:29
  Speaker 1: Hopefully the Scotchy Bourbon Boys.
• 1:22:31
  Speaker 1: Next year, our barrel pick will be this Chicken Cock Private Reserve Cask.
• 1:22:39
  Speaker 2: Right now for the next five listeners.
• 1:22:43
  Speaker 2: If you get your request in now, jeff will send you a two-ounce sample so you can taste along with us.
• 1:22:52
  Speaker 1: Wait, wait, wait.
• 1:22:53
  Speaker 1: Speaking of samples, you're the sample.
• 1:22:56
  Speaker 1: It's Super Nash.
• 1:22:57
  Speaker 1: I'm not Super Jeff.
• 1:23:00
  Speaker 1: Super Nash will send you the two.
• 1:23:03
  Speaker 1: If you contact me, I will have Nash and it will come, and there will even be a label on your tasting.
• 1:23:14
  Speaker 3: Let's ask this question out there to the world, because I know there's a couple of people who have this.
• 1:23:20
  Speaker 3: But I would love to do a barrel bash and not next week because we're doing chicken cock, but the following Thursday.
• 1:23:27
  Speaker 3: Would somebody be willing to send us some pours of Russell's 15?
• 1:23:34
  Speaker 1: Yes, exactly you don't have to ask Wait, wait, wait, wait, I'll just show you.
• 1:23:40
  Speaker 1: I'm going to show you something.
• 1:23:42
  Speaker 1: It's right here, hey CT.
• 1:23:45
  Speaker 2: Yeah, show you, I'm going to show you something.
• 1:23:46
  Speaker 2: It's right here, hey, ct.
• 1:23:47
  Speaker 2: Why he's turning around?
• 1:23:47
  Speaker 2: Because he's getting his little half ounce, half of a two ounce sample, because he already drank half of it the Walker gave him.
• 1:23:55
  Speaker 3: Walker has.
• 1:23:56
  Speaker 3: Walker says, I might know a guy.
• 1:23:58
  Speaker 2: Yeah, ct, my friend Stacy, that owns Majors Discount beverage store here in Anderson.
• 1:24:07
  Speaker 2: She gave me, well, I got the Russell's Rickhouse Nelson C.
• 1:24:17
  Speaker 2: All right, is that the one I have?
• 1:24:20
  Speaker 2: Mm-hmm, yeah, and a good product.
• 1:24:23
  Speaker 2: Well, you need samples of this, because I got this bottle.
• 1:24:24
  Speaker 2: Yeah, the same one you have.
• 1:24:24
  Speaker 2: Yeah, at a good price.
• 1:24:25
  Speaker 2: Well, you need samples of this, because I got this bottle.
• 1:24:27
  Speaker 2: Yeah, the same one you have.
• 1:24:29
  Speaker 2: I have Camp Nelson F, nelson F.
• 1:24:32
  Speaker 2: Well, I've got Nelson C and Nelson F.
• 1:24:34
  Speaker 2: Okay, but the Nelson C that she had at the time they just went and did a barrel pick of the 10-year Russell's Reserve, right, nice, it came from the same rickhouse, the same floor as the Nelson C rickhouse.
• 1:24:54
  Speaker 2: So I've got the two bottles and what I'm going to do is have my wife she's going to blind pour the bottles up and put the answers in an envelope and I'm going to send the envelope and the samples to Jeff, but I'm going to send you samples of each too.
• 1:25:12
  Speaker 2: Well, that's a blind tasting, we're going to do a blind tasting because she wants to know if that Russell's junior came off the same brick house and same floor as the nelson c.
• 1:25:26
  Speaker 3: I've said for years that the russell's single barrel picks.
• 1:25:29
  Speaker 3: A lot of those were better than russell's 13.
• 1:25:32
  Speaker 3: Yeah, even the first batch of russell's 13 when it came out I had some russell's barrel picks right at that time that I like just as much, if not more.
• 1:25:42
  Speaker 3: Yes, I do, I'm a russell's fan, but I really want to get this 15 and see if it adds up, because I do think there's a lot of people out there that are buying it not really knowing if it's it doesn't good I'm okay I'm just gonna, I'm just gonna tell you personally because I've tasted this year's 13 and this year's 15 and 13, 13, absolutely it blows it away.
• 1:26:11
  Speaker 1: 15 is getting into.
• 1:26:13
  Speaker 1: You gotta like oak.
• 1:26:15
  Speaker 1: If you don't know you have to.
• 1:26:18
  Speaker 1: You can't like like, in my opinion, 13 you gotta like caramel, but 15 you gotta like oak.
• 1:26:23
  Speaker 1: I caramel, but 15, you've got to like oak.
• 1:26:26
  Speaker 3: I've got an Evan Williams 23.
• 1:26:28
  Speaker 3: I like oak, yeah, yeah, but that's.
• 1:26:31
  Speaker 2: When you're getting up there 15 and above you've got to expect oak.
• 1:26:34
  Speaker 2: There are so many more flavors that are intricated into that bourbon and whiskey that you know to me it's going to overpower that.
• 1:26:45
  Speaker 2: You mean cherry, unless you're just specifically thinking about oak.
• 1:26:49
  Speaker 1: This is cherry oak.
• 1:26:50
  Speaker 1: That's all it is, and 13 is caramel.
• 1:26:55
  Speaker 2: You already put something in and once you taste it, it's going to be another flavor.
• 1:27:00
  Speaker 3: Two weeks from tonight, we're going to try to find Russell's 15 and barrel bash it.
• 1:27:05
  Speaker 1: Okay, that's fine, I've got it.
• 1:27:07
  Speaker 1: And then, Walker, actually two weeks from tonight would be the Thursday after we get back.
• 1:27:16
  Speaker 1: So, Walker, can you please bring CT some Russell's 15?
• 1:27:22
  Speaker 1: And then we'll send it off.
• 1:27:24
  Speaker 1: Do you have Russell's 15 yet?
• 1:27:26
  Speaker 1: Super Nash, he doesn't have something.
• 1:27:29
  Speaker 1: Say that again.
• 1:27:31
  Speaker 1: Do you have Russell's 15?
• 1:27:33
  Speaker 2: No, but I've got Rickhouse C and Rickhouse F.
• 1:27:38
  Speaker 1: That's fine, but you don't have Russell's 15.
• 1:27:40
  Speaker 1: Did.
• 1:27:40
  Speaker 3: I try my maple syrup yet, by the way.
• 1:27:43
  Speaker 1: Of course, rachel made pancakes last weekend and we tried your maple syrup, so it was delicious.
• 1:27:49
  Speaker 1: It was better than Luca Mariano.
• 1:27:51
  Speaker 1: It was better than what Luca Mariano's.
• 1:27:55
  Speaker 1: That's saying something what Wow, isn't it?
• 1:28:02
  Speaker 3: I thought it was fantastic, but that was me.
• 1:28:06
  Speaker 1: You think everything's fantastic because you're CT.
• 1:28:08
  Speaker 1: All right, so everybody thanks for watching tonight.
• 1:28:15
  Speaker 1: Cheers, everybody Thanks for watching and hey, ct.
• 1:28:20
  Speaker 1: One last thing You've got to get a sponsor for our blinds.
• 1:28:24
  Speaker 1: Oh yeah, last thing, you got to get a sponsor for our blinds.
• 1:28:29
  Speaker 1: Whatever you get it, we got to get a sponsor for the blinds.
• 1:28:32
  Speaker 1: I send that out to you because if we do a blind, someone's got to sponsor it and he's already got that started.
• 1:28:42
  Speaker 3: I know some people that probably would like to be involved for a blind sponsorship.
• 1:28:47
  Speaker 1: Yep there you go.
• 1:28:49
  Speaker 2: I'm going to send these samples out.
• 1:28:51
  Speaker 2: You've got Rickhouse F right.
• 1:28:59
  Speaker 1: That would be CT does.
• 1:29:05
  Speaker 3: Mine is F, which was the second release last year.
• 1:29:08
  Speaker 2: Yeah, okay, all right, see, I've got a bottle of that, but, uh, but we really want to do this blind.
• 1:29:16
  Speaker 2: Just between the camp Nelson C, uh yeah, which was Rick house, okay yeah, fourth floor, and her barrel pick, which rickhouse c and fourth floor yeah we could do that hey, so nash, is her barrel pick still available?
• 1:29:36
  Speaker 2: no, it's sold out, it's all gone.
• 1:29:40
  Speaker 2: I shouldn't.
• 1:29:41
  Speaker 2: You know, she just gave me the bottle of that because she, right when I was buying the bottle of that, because right when I was buying the bottle, she went over and grabbed that bottle and there was only like about 10 bottles left.
• 1:29:51
  Speaker 2: Then she was like you know, it would be really cool if y'all tasted this and let me know what my barrel pick is as compared to that.
• 1:30:00
  Speaker 2: And then I got to thinking and telling Tony about it it's like hell, we need to do a blind tasting.
• 1:30:04
  Speaker 2: Yeah, I dig compared to that.
• 1:30:04
  Speaker 2: And then I got to thinking and telling Tony about it it's like hell, we need to do a blind tasting.
• 1:30:06
  Speaker 2: Hell yeah.
• 1:30:07
  Speaker 3: I'm going to send you a.
• 1:30:09
  Speaker 2: I'm going to have my wife form up here in the next couple of nights.
• 1:30:14
  Speaker 1: Hey, is Amin coming to bourbon on the banks?
• 1:30:17
  Speaker 2: I'm going to have her put the answers in an envelope and send it to Tony.
• 1:30:21
  Speaker 2: So I won't know, you won't know.
• 1:30:23
  Speaker 2: And then, when time when we would do the big reveal tiny, will open up that envelope which she'll stick a dot, you know, on each one, a colored dot, okay, on each, each one.
• 1:30:35
  Speaker 2: And then, uh, he'll open up the envelope and we'll say what it is okay, now, the Now the last thing, ct, look up New Orleans Bourbon Festival, get the dates for that.
• 1:31:00
  Speaker 1: I'm talking to Tracy soon and we're going to drive down, me and you, and we're going to hit when we drive down.
• 1:31:04
  Speaker 1: I want to go, I want to, I want to, I want to Just y'all two, you can't go already.
• 1:31:09
  Speaker 1: You've already said you can't go, nash.
• 1:31:12
  Speaker 3: Everybody in the world sees how it is, yeah but we're going to drive a Mustang convertible just for you, Nash.
• 1:31:21
  Speaker 1: So we'll drive down and we'll hit, do I?
• 1:31:23
  Speaker 2: look like I will fit in the back.
• 1:31:27
  Speaker 3: K-backs are a bitch motherfucker.
• 1:31:30
  Speaker 1: We'll hit.
• 1:31:30
  Speaker 1: I want to hit Jack Daniels I would squeeze in there just for you, brother and I want to go through Tennessee and hit a couple distilleries through there on our way down.
• 1:31:42
  Speaker 1: So this Roxy can't go go, so it's me and you going down it.
• 1:31:48
  Speaker 1: Nash, if you can make it down there, you can let me know, but but we are going to go on a road trip, ct, so you got to plan that so we're in tennessee.
• 1:32:01
  Speaker 1: What do you mean?
• 1:32:02
  Speaker 1: We're in tennessee, we're going to new orleans.
• 1:32:03
  Speaker 1: So, on our way down to new orleans.
• 1:32:04
  Speaker 1: Okay, we're going to New Orleans.
• 1:32:05
  Speaker 2: So on the way down to New Orleans, you're road tripping to New Orleans.
• 1:32:08
  Speaker 1: Yeah, we're going to CT.
• 1:32:10
  Speaker 1: Already said he doesn't like to fly and it makes sense to.
• 1:32:16
  Speaker 3: I'm BA Baracus, I don't fly dude.
• 1:32:20
  Speaker 2: Yeah.
• 1:32:21
  Speaker 1: Hey, team, there you go, all right, everybody.
• 1:32:25
  Speaker 1: Great podcast tonight.
• 1:32:25
  Speaker 1: Thanks, team, there you go, all right, everybody.
• 1:32:25
  Speaker 1: Great podcast tonight.
• 1:32:28
  Speaker 1: Thanks CT, thanks Super Nash for coming in, thanks to all our sponsors.
• 1:32:32
  Speaker 1: I'll just throw it out there Whiskey, thief, spirit of French, lick, rosewood, bourbon and Rise, and then also Old Louisville and Allen Bishops.
• 1:32:44
  Speaker 1: If you have ghosts, you have everything in one piece at a time.
• 1:32:47
  Speaker 1: Distilling Institute Remember wwwscotchiebourbonboyscom.
• 1:32:52
  Speaker 1: For all things Scotchie Bourbon Boys, you can pick up Glencairn's.
• 1:32:56
  Speaker 1: We just got a fresh new installment.
• 1:32:59
  Speaker 1: I will be making bourbon balls.
• 1:33:01
  Speaker 1: So if you are at Bourbon on the banks, uh, make sure you check that out, because we should have those there.
• 1:33:08
  Speaker 1: And then also remember one was t-shirts too yep and uh, remember, we're on all social media facebook, instagram, youtube and x, and then all the major podcast formats.
• 1:33:20
  Speaker 1: Uh, whatever you listen to.
• 1:33:22
  Speaker 2: we're there and now for when Jeff sends me to Nicaragua to get our own cigars made for the show which, hopefully, will be coming up in the next 10 years.
• 1:33:35
  Speaker 1: Didn't I tell you that Stephen asked me to go and I'm going?
• 1:33:38
  Speaker 1: No way, you can't go.
• 1:33:43
  Speaker 2: You've got a business to run.
• 1:33:44
  Speaker 1: I don't even have a passport so I can't.
• 1:33:47
  Speaker 1: But anyways, that's going to be amazing when we go down to Yellowstone and they basically have been aging cigars in Rocky Patel.
• 1:33:59
  Speaker 1: Right, Cigars, Rocky.
• 1:34:02
  Speaker 2: Patel.
• 1:34:02
  Speaker 1: Yep, and those will be available at the distillery soon.
• 1:34:06
  Speaker 2: He's going down.
• 1:34:07
  Speaker 2: Stephen and I are both going down to Nicaragua and they're going to spend about two weeks down there on the tobacco plantation at Rocky Patel, I'm sure they're bringing more barrels too.
• 1:34:18
  Speaker 2: They're going to be getting their own cigars for Limestone Branch Distillery, which are going to be hand-rolled and aged in bourbon barrels, their own cigars for limestone branch distillery, which, uh, are hand rolled and aged in bourbon barrels.
• 1:34:29
  Speaker 1: So fricking a all right Um, it'd be awesome.
• 1:34:32
  Speaker 1: All right guys remember good bourbon equal and whiskey equals good times and good friends.
• 1:34:38
  Speaker 1: Drink responsibly.
• 1:34:40
  Speaker 1: Don't drink and drive.
• 1:34:42
  Speaker 1: And remember to live your life uncut and unfiltered.
• 1:34:48
  Speaker 1: Little Stevo will take us out.
• 1:34:51
  Speaker 2: This is good.
• 1:34:52
  Speaker 2: Everybody Cheers CT.
• 1:34:58
  Speaker 3: Cheers Nash.
• 1:34:59
  Speaker 3: Alright, bro, Salt wins.
• 1:35:04
  Speaker 2: All of you need it yeah absolutely, I'll talk to you soon.
• 1:35:13
  Speaker 1: Man, wow, that was weird.
• 1:35:16
  Speaker 1: Did you see that that was on video?
• 1:35:19
  Speaker 1: Was it the bottle moved by itself?
• 1:35:26
  Speaker 1: Oh oh, the whiskey thing fell off.
• 1:35:33
  Speaker 1: Yeah, that was pretty weird.
• 1:35:39
  Speaker 2: Alright guys.