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King Car A Bourbon Drinker’s Guide To Taiwanese Single Malt · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_01: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:04
  SPEAKER_01: Whether you are up for a farm to glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 1:16
  SPEAKER_01: At both locations, their barrel picks all day, every day, are like none other.
• 1:22
  SPEAKER_01: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rye.
• 1:29
  SPEAKER_01: Once the barrels have been thieved and tasted, you can make a selection and clean your own bottle.
• 1:36
  SPEAKER_01: A day at Whiskey Steve with their friendly staff and ownership will ensure you many good times with good friends and families.
• 1:43
  SPEAKER_01: Remember to always drink with sponsoring's never drinking drives and live your life on the five.
• 2:46
  SPEAKER_00: We got we got the whiskey doctor.
• 3:02
  SPEAKER_03: The listeners got your wristbands in yet.
• 3:05
  SPEAKER_03: Oh yeah, I got mine.
• 3:07
  SPEAKER_03: All right.
• 3:08
  SPEAKER_03: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:11
  SPEAKER_03: Tonight, we have Super Nash.
• 3:14
  SPEAKER_03: He's Super Nash bringing the big bourbon flavor, the bold opinions, and zero apologies.
• 3:22
  SPEAKER_03: And then we got the whiskey doctor.
• 3:25
  SPEAKER_03: He is in the house, and it's Randy Ford prescribing great whiskey, one pour at a time.
• 3:32
  SPEAKER_03: So there we go.
• 3:33
  SPEAKER_03: We got it.
• 3:34
  SPEAKER_03: We're ready to go.
• 3:35
  SPEAKER_03: I'm tiny of the Scotchy Bourbon Boys, super pumped for many, many different reasons.
• 3:41
  SPEAKER_03: But remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts.
• 3:49
  SPEAKER_03: I got I got my 2XL on tonight.
• 3:52
  SPEAKER_03: It's like back into fitting into 2XLs.
• 3:55
  SPEAKER_03: I'm down 21 pounds.
• 3:57
  SPEAKER_03: Okay.
• 3:59
  SPEAKER_03: Yeah, super.
• 4:00
  SPEAKER_03: It just keeps for you, just I was just like kind of like I lose a little and then plateau and lose a little and plateau and lose a little.
• 4:07
  SPEAKER_03: And then this week all of a sudden it's just like boom.
• 4:10
  SPEAKER_03: I'm waiting for the plateau, though.
• 4:12
  SPEAKER_03: It'll happen again.
• 4:13
  SPEAKER_03: But that's just how it is.
• 4:14
  SPEAKER_04: That's okay.
• 4:15
  SPEAKER_04: Let's let your body catch up with itself.
• 4:18
  SPEAKER_03: Right, right, right.
• 4:19
  SPEAKER_03: Nothing wrong with it at all.
• 4:21
  SPEAKER_03: But you know, with the doctor in the house, that means we're going to be talking international whiskeys.
• 4:28
  SPEAKER_03: Our whiskey doctor, Randy Ford, he represents the whiskeys without borders, meaning that when we do we with our podcasts, we're podcasting multiple times a week, every 8:30 Tuesdays and Thursdays for the most part, unless we're out of town, like we will be next week.
• 4:46
  SPEAKER_03: That'll be exciting.
• 4:47
  SPEAKER_03: Look for lives.
• 4:48
  SPEAKER_03: But at the same time, when we bring in the Urban Festival.
• 4:52
  SPEAKER_03: Yep.
• 4:52
  SPEAKER_03: Yes.
• 4:53
  SPEAKER_03: And when we bring uh Randy in, the the doc is in the house, he's gonna bring some sort of international whiskey.
• 5:02
  SPEAKER_03: Fantastic.
• 5:02
  SPEAKER_03: You've done this.
• 5:04
  SPEAKER_03: I think this is the fourth one that we've done.
• 5:07
  SPEAKER_03: We have a fifth one.
• 5:08
  SPEAKER_03: But you know, you might uh we might, when we're together next week, we get together and we figure out what we're gonna do going forward.
• 5:15
  SPEAKER_03: But we I always felt that we were the Scotchy Bourbon boys and that we are a whiskey podcast, not but we're heavy on bourbon, there's no doubt, because we all love the bourbon, but we gotta give other whiskeys their due.
• 5:31
  SPEAKER_03: And so, Randy, you've been doing a great job bringing it.
• 5:34
  SPEAKER_03: And I do think this King Carr whiskey with this one, I think uh you brought it again.
• 5:41
  SPEAKER_03: Everything that I've known and had a little bit of taste and everything, I think this is probably out of all of them so far, the one I like the most.
• 5:51
  SPEAKER_04: You know, that's interesting.
• 5:53
  SPEAKER_04: Part of the reason that is, is it's finished in bourbon barrels.
• 5:57
  SPEAKER_04: Like a lot of Scotch tips and other things are, but this one for some reason, I think has a lot to do with the the temperatures of where it's at.
• 6:07
  SPEAKER_04: Picks up more, you know, in Scotland, it's cold.
• 6:10
  SPEAKER_04: It's just not the kind of weather that we have in Kentucky or or Georgia or or the southern United States.
• 6:17
  SPEAKER_04: It's a little bit hotter in Thailand, maybe, but it's it picks up some of the oakiness that you get out of the barrels.
• 6:28
  SPEAKER_04: I noticed that on it just a little bit.
• 6:30
  SPEAKER_04: I don't know if you guys did or not when you noticed it.
• 6:35
  SPEAKER_03: I pick up, I mean, it's really sweet.
• 6:40
  SPEAKER_03: Real rich.
• 6:42
  SPEAKER_03: And you it has, you know, for a single malt, it definitely you can tell, right?
• 6:48
  SPEAKER_03: This was these this was actually aged in a bourbon barrel, a used bourbon barrel.
• 6:52
  SPEAKER_03: So you can definitely pick up.
• 6:54
  SPEAKER_03: I mean, I know that you could be this could be very similar to what Turner Wathan does with rum when he sticks it into a weller or a papy burber.
• 7:02
  SPEAKER_03: A pappy barrel?
• 7:04
  SPEAKER_03: A papy burber?
• 7:05
  SPEAKER_03: I I haven't been drinking, folks, at all.
• 7:08
  SPEAKER_03: I haven't even had one sip today.
• 7:10
  SPEAKER_03: So, but a papy barrel, and then you you go to drink that rum, and it picks up so much of the bourbon flavor that it's hard to tell the difference between if that was rum.
• 7:20
  SPEAKER_03: What it mostly makes you do know that it's rum is it's so sweet.
• 7:24
  SPEAKER_03: Those vanillas mixed with those caramels from the barrel, and then the whiskey, you know, the bourbon that's in there.
• 7:30
  SPEAKER_03: So, you know, give us a little give us a little little background on it.
• 7:38
  SPEAKER_03: And you know, I I think this is exciting.
• 7:41
  SPEAKER_04: Yeah, it I they've been making it.
• 7:43
  SPEAKER_04: I looked that up, I don't remember, I think probably about 50 years, I'd have to look that up again, to be honest with you.
• 7:50
  SPEAKER_04: But it's it's an interesting flavor.
• 7:54
  SPEAKER_04: As you mentioned, it's sweet, it's got a lot, especially on the nose, a lot of fruit, but tropical fruits, not not really citrus necessarily, bright things like I get I get the you know that almost acidity taste and nose you get off a pineapple.
• 8:13
  SPEAKER_04: I pick that up.
• 8:15
  SPEAKER_04: I pick up some mango, some of the smoothness of mango.
• 8:20
  SPEAKER_04: They also say it's got some ripe banana, green apple, and pear, but I I really get the pineapple and a mango primarily.
• 8:28
  SPEAKER_04: And I did pick up some vanilla.
• 8:30
  SPEAKER_03: I oh, I pick up vanilla, but I also pick up a little bit of banana and almost almost a circus peanut smell.
• 8:39
  SPEAKER_03: But I do know what you're saying.
• 8:42
  SPEAKER_03: It's it's you know what it's like?
• 8:44
  SPEAKER_03: It's like being at the beach and all like the Tropicana suntan lotion.
• 8:52
  SPEAKER_03: And when you walk by, and that you know, that there's there's some really good connotation from Tropicana suntan lotion.
• 9:01
  SPEAKER_03: Usually it's it goes with the visual.
• 9:07
  SPEAKER_05: I'm thinking more like banana banana boat suntan lotion.
• 9:12
  SPEAKER_05: Okay.
• 9:13
  SPEAKER_05: I thought something I thought they jumped about copper dumping.
• 9:17
  SPEAKER_03: No, I actually use that's probably the new suntan lotion that you were using that was being used on the beach when you were there last weekend, right?
• 9:31
  SPEAKER_04: You know, one of the nice things about and I pick up a little bit of caramel, I think it's very light.
• 9:36
  SPEAKER_04: I picked up that up more on the the palate and even on the finish a little bit, but both on the palate.
• 9:46
  SPEAKER_04: The palette have y'all sipped it yet or just nosing it?
• 9:49
  SPEAKER_03: I was just nosing it.
• 9:51
  SPEAKER_03: I've got a couple of little sips on it.
• 9:56
  SPEAKER_03: I think we should barrel bottle break it down.
• 10:04
  SPEAKER_03: Yeah.
• 10:05
  SPEAKER_03: You know, also I get that dry, that dry leathery.
• 10:09
  SPEAKER_03: I get a finish.
• 10:12
  SPEAKER_03: I get a bubblegum.
• 10:14
  SPEAKER_03: As if I'm like that classic bubblegum, not so much bazooka, more like topp's baseball card bubblegum.
• 10:24
  SPEAKER_04: Yeah.
• 10:25
  SPEAKER_04: I don't I don't get that.
• 10:27
  SPEAKER_04: The thing that impresses me is the mouthfeel.
• 10:29
  SPEAKER_04: It's kind of oily going down, and then just a little drying on the end, like Super Nash said, but it's viscous.
• 10:36
  SPEAKER_04: It's definitely viscous.
• 10:37
  SPEAKER_03: Yeah, and it's got a which most single malts do pick up.
• 10:42
  SPEAKER_03: Nice hug to it.
• 10:43
  SPEAKER_03: Yes, there is a hug.
• 10:45
  SPEAKER_03: Long lasted on the finish.
• 10:47
  SPEAKER_03: Yeah.
• 10:47
  SPEAKER_03: And that's the classic.
• 10:49
  SPEAKER_03: You know, it's a lot going on.
• 10:51
  SPEAKER_05: The fruit, the fruits have not quite got down what what I'm tasting on the fruit, but it's almost like a pineapple, like an over over an overripe pineapple.
• 11:06
  SPEAKER_05: Yeah.
• 11:07
  SPEAKER_04: Tiny, you were about to say something.
• 11:09
  SPEAKER_04: What were you gonna say?
• 11:11
  SPEAKER_03: I'm still picking up that awesome, that on the taste, the awesome bubblegum note.
• 11:20
  SPEAKER_05: That malt taste.
• 11:22
  SPEAKER_05: That malt taste is really prevalent.
• 11:26
  SPEAKER_03: Yeah, and it's the the mixture.
• 11:29
  SPEAKER_03: Now, this this has a little smokiness to it.
• 11:33
  SPEAKER_03: There's a little with the oak.
• 11:35
  SPEAKER_03: It's it's not, I agree, it's beyond char, you know, because char usually has the char, but then you then when you get further down, it's smoky.
• 11:44
  SPEAKER_03: So there's a smokiness to it on the finish, especially.
• 11:49
  SPEAKER_03: I would say it's complex.
• 11:53
  SPEAKER_03: Pretty complex.
• 11:56
  SPEAKER_04: Just a hint of the type of smokiness that you get in in a single malt, like a Scotch or an American single malt, not like what we get in the bourbon so much.
• 12:53
  SPEAKER_04: But some of the other things that we'll look at later on tonight, it's not nearly as heavy as some of those are in the that smokiness.
• 13:01
  SPEAKER_04: It's just gently smoky to me.
• 13:04
  SPEAKER_03: Yeah.
• 13:06
  SPEAKER_03: Yeah, it's gently smoky.
• 13:08
  SPEAKER_03: This is if you want, this would be a great beginning single malt for me, for me.
• 13:14
  SPEAKER_03: Like if you were trying to get into scotch and you were a bourbon drinker, this is so much better than so many of those other, you know, so many of those other scotches and you know, from Scotland that just are just too much, right?
• 13:30
  SPEAKER_06: Yeah.
• 13:33
  SPEAKER_04: All right.
• 13:34
  SPEAKER_04: So it's really nice as far as that for bourbon directors, you're right.
• 13:42
  SPEAKER_03: All right.
• 13:43
  SPEAKER_03: So let's give it.
• 13:45
  SPEAKER_03: I'm sorry, one.
• 13:47
  SPEAKER_03: Go ahead, Nash.
• 13:51
  SPEAKER_05: Uh on what on what?
• 13:53
  SPEAKER_05: Uh, reading some comments, so I got a little bit off track.
• 13:56
  SPEAKER_04: Well, I thought you said I get, and I and then it wasn't what do you get what what I get a little bit of oakiness there and a little of the drying out, but not the heavy tanning drying out that you get with some of the bourbons that we're used to.
• 14:15
  SPEAKER_04: So from that standpoint, you got a pretty good pretty good nose to it.
• 14:19
  SPEAKER_03: Yeah, I do believe it does.
• 14:22
  SPEAKER_03: And I'm happy with the taste.
• 14:25
  SPEAKER_05: Those those light summer fruits.
• 14:28
  SPEAKER_05: Yeah.
• 14:29
  SPEAKER_05: Maybe some star fruit or maybe maybe pineapple.
• 14:33
  SPEAKER_05: Yeah, I can see a little bit of that.
• 14:35
  SPEAKER_05: Vanilla, then then that that oaky.
• 14:38
  SPEAKER_03: I will say it's probably why it's close to the bubblegum flavor for me, that that tops, tops bubblegum, is because it's like a confectionary sugar.
• 14:51
  SPEAKER_05: That that that you know, that's almost a that you're getting that off of that nose, too.
• 14:58
  SPEAKER_05: Like you just unwrapped a piece of bazooka bubblegum.
• 15:03
  SPEAKER_03: Yeah.
• 15:05
  SPEAKER_03: Yes.
• 15:06
  SPEAKER_03: And they they they always add it in that powdered sugar.
• 15:09
  SPEAKER_05: That powdery sugar on top of it here, and you get that sort of pink bubble gum and that sugary aroma.
• 15:18
  SPEAKER_05: As soon as you get the wrapping off of it.
• 15:21
  SPEAKER_06: Yeah, for sure.
• 15:24
  SPEAKER_06: For sure.
• 15:27
  SPEAKER_03: I give the n I give the nose uh Well, wait.
• 15:31
  SPEAKER_03: That brings us to our Scotchy Bourbon Boys barrel bottle breakdown of King's Car Single Malt Whiskey.
• 15:41
  SPEAKER_03: The rating scale for the Scotchy Bourbon Boys barrel bottle breakdown is as follows.
• 15:47
  SPEAKER_03: Follows.
• 15:48
  SPEAKER_03: It's four categories.
• 15:49
  SPEAKER_03: The nose, the the nose, the body, the taste, and the finish.
• 15:55
  SPEAKER_03: And the nose and the body, we can give up to four knocks on the barrel.
• 16:01
  SPEAKER_03: And the bot, the taste and the finish, you can give up to five knocks on the barrel.
• 16:06
  SPEAKER_03: And if there is an exceptional category, you could give in one category, and one category only, a but up up.
• 16:13
  SPEAKER_03: Unless it's Christmas time and I'm in a little nasty mood, then I can give two, but it's not.
• 16:19
  SPEAKER_03: So there you go.
• 16:20
  SPEAKER_03: All right.
• 16:21
  SPEAKER_03: So we're gonna go around first.
• 16:24
  SPEAKER_03: All right, we're gonna judge the nose.
• 16:25
  SPEAKER_03: You can give up to four.
• 16:32
  SPEAKER_02: Doc, you should go first.
• 16:33
  SPEAKER_05: We'll let you let you go first since you brought this to the table.
• 16:38
  SPEAKER_04: The nose I get on it is to me, it's a light, sweet, almost not quite almost a dessert type whiskey, which I like.
• 16:50
  SPEAKER_04: It's in a different category than some of the other things.
• 16:53
  SPEAKER_04: But I give that nose a solid three out of four.
• 16:56
  SPEAKER_03: Okay.
• 17:00
  SPEAKER_03: Did y'all hear that?
• 17:02
  SPEAKER_03: Absolutely.
• 17:03
  SPEAKER_03: Absolutely.
• 17:04
  SPEAKER_03: Thank you, Now.
• 17:06
  SPEAKER_03: Thank you so much.
• 17:08
  SPEAKER_03: Couldn't figure that one out for a long time.
• 17:10
  SPEAKER_05: All right.
• 17:12
  SPEAKER_05: I think it's got a pretty good nose, uh myself.
• 17:16
  SPEAKER_05: Like I said, it got that aroma that's coming off of there, but like a fresh opening piece of bazooka bubble gum.
• 17:24
  SPEAKER_05: And then getting a little bit of those summer fruits in there.
• 17:28
  SPEAKER_05: A little bit of citrus, maybe.
• 17:31
  SPEAKER_05: And then that little bit of oak.
• 17:34
  SPEAKER_05: I have to give it a good solid three out of four.
• 17:42
  SPEAKER_03: Out of everything, it's it's a good whiskey, but out of everything, the nose is the strongest.
• 17:48
  SPEAKER_03: It's pleasant.
• 17:49
  SPEAKER_03: I don't I don't know what more.
• 17:54
  SPEAKER_03: There's no off-puttings.
• 17:55
  SPEAKER_03: There's no, it's not, there's no ethanol, there's no, there's no too much oak, there's no too much this, there's no, you know, there's a nice sweetness to it.
• 18:06
  SPEAKER_03: You pick up those fruit flavors.
• 18:08
  SPEAKER_03: Sometimes you you do it, it's vanilla.
• 18:10
  SPEAKER_03: Next time it's banana, next time it might be a little pineapple-y, like you talk about.
• 18:16
  SPEAKER_03: It it just has so much going on.
• 18:18
  SPEAKER_03: I really think that that's a that's a quality fourscore no.
• 18:28
  SPEAKER_06: Right.
• 18:30
  SPEAKER_03: So, body.
• 18:34
  SPEAKER_03: Where is my bottle?
• 18:36
  SPEAKER_04: It's right over there.
• 18:39
  SPEAKER_03: Well, we're gonna do we can do the body.
• 18:41
  SPEAKER_03: Nash can go first on that, but I just wanted to get a little more in here.
• 18:45
  SPEAKER_05: Got a good mouth pill.
• 18:48
  SPEAKER_05: And it's elastic.
• 18:53
  SPEAKER_05: Pretty good thick legs and the glass.
• 18:57
  SPEAKER_03: Yeah.
• 18:58
  SPEAKER_03: Wow.
• 18:59
  SPEAKER_03: That did it pretty quick.
• 19:02
  SPEAKER_03: Yeah, that that viscosity on it's pretty damn good.
• 19:06
  SPEAKER_03: So, what are you gonna give that baby?
• 19:09
  SPEAKER_05: I'm gonna give that baby a three.
• 19:17
  SPEAKER_03: That leaves me.
• 19:20
  SPEAKER_03: I can concur on the body because it goes, it just doesn't quite get to the cheeks like like a like a four, you know, or whatever.
• 19:31
  SPEAKER_03: And what is the what's the proof on this?
• 19:34
  SPEAKER_03: 80?
• 19:40
  SPEAKER_03: 92.
• 19:42
  SPEAKER_03: That's a decent body for ninety-two, but I give it a three.
• 19:54
  SPEAKER_04: You know, I the body to me was way more than what I expected out of a single malt.
• 20:02
  SPEAKER_04: So for it being a single malt, I give it a four.
• 20:05
  SPEAKER_04: It's just a whole lot more body than I see in most single malt.
• 20:09
  SPEAKER_04: It's not a really heavy Kentucky bourbon body, but I wasn't expecting it to be.
• 20:14
  SPEAKER_04: It's not supposed to be.
• 20:15
  SPEAKER_04: That's not what it's designed to be.
• 20:17
  SPEAKER_04: So for what it is, I give it a four for what it is.
• 20:24
  SPEAKER_03: So you're giving the body a four.
• 20:33
  SPEAKER_04: All right.
• 20:35
  SPEAKER_04: If I finish this bottle, you're giving the body.
• 20:37
  SPEAKER_04: Hold on.
• 20:39
  SPEAKER_03: Yep, there we go.
• 20:40
  SPEAKER_03: Got it off.
• 20:41
  SPEAKER_03: All right, just trying to update my comments.
• 20:44
  SPEAKER_03: It looks like Nash is commenting all over the place, and and I'm getting nothing.
• 20:50
  SPEAKER_03: Yeah, I knew everybody was over there commenting away.
• 20:56
  SPEAKER_04: Well, I thought I was looking at live comments, but I'm not seeing very many on here.
• 21:00
  SPEAKER_04: But I'm on Facebook.
• 21:02
  SPEAKER_04: Yeah.
• 21:02
  SPEAKER_04: All right.
• 21:03
  SPEAKER_04: Harry Dance joined us along with the regulars of John Redd, Walker, Greg.
• 21:12
  SPEAKER_03: All right.
• 21:14
  SPEAKER_03: A second person joined us on uh on YouTube, and they put a comment that needs to be reviewed, so they probably didn't say something nice about us.
• 21:23
  SPEAKER_03: All right, so now that brings me to the taste.
• 21:35
  SPEAKER_03: I I I think the body's good.
• 21:38
  SPEAKER_03: So I'm not the it's the out of everything that this this is, probably out of all the categories, the taste to me for a single malt is good, but average.
• 21:55
  SPEAKER_03: So out of like like I believe the nose was above, way above average.
• 22:00
  SPEAKER_03: I gave it a four, and then I gave the body the a three, which is still above, you know, but you know, we're at, I believe the no the taste is a I go with a two on the taste.
• 22:12
  SPEAKER_03: Because then it I I'll give this whiskey a bigger credit on its finish than I will on the actual the actual taste across the palette.
• 22:25
  SPEAKER_03: So I'm gonna go two on that.
• 22:31
  SPEAKER_03: That would be your next Randy.
• 22:33
  SPEAKER_03: Doc.
• 22:35
  SPEAKER_04: I'm thinking because I like single malts.
• 22:46
  SPEAKER_04: And I like the fruitiness, especially if you like some of the Irish whiskies, and I get that on this.
• 22:52
  SPEAKER_04: This almost reminds me of a couple of Irish whiskies.
• 22:55
  SPEAKER_04: So I'm gonna give it a three.
• 22:56
  SPEAKER_04: I mean, it's not it's not the best I've ever had, but it's a good solid three.
• 23:02
  SPEAKER_00: Okay.
• 23:08
  SPEAKER_05: I also think that the taste is felling a little bit.
• 23:12
  SPEAKER_05: Because the fruit, you I'm getting those light fruits, right-up fruit, and uh just a little bit of the vanilla, but then it quickly goes to like this smokiness and then a leathery, uh dry, leathery smokiness.
• 23:30
  SPEAKER_05: I mean it's leaving leaving my cheek dry on the inside and all.
• 23:36
  SPEAKER_05: And like I say, the sweetness and the flavors quickly go away.
• 23:40
  SPEAKER_05: So I'm gonna give the t the taste a two.
• 23:47
  SPEAKER_03: Right, that brings us to the finish.
• 23:51
  SPEAKER_03: That brings us back around to the dock on the finish.
• 23:54
  SPEAKER_03: He's first.
• 24:07
  SPEAKER_03: It's a really unique whiskey.
• 24:09
  SPEAKER_03: It's complex in so many ways.
• 24:14
  SPEAKER_04: You know, the stuff I read did not mention any real pepperingness.
• 24:20
  SPEAKER_04: Mentioned a little light and spice, but I get a little pepper on the finish, just a little bit.
• 24:25
  SPEAKER_04: I definitely get some mokiness.
• 24:28
  SPEAKER_04: It's a medium finish, in my opinion.
• 24:31
  SPEAKER_04: It's not an extra long finish for sure.
• 24:34
  SPEAKER_06: Are you sure?
• 24:37
  SPEAKER_04: Compared to some of the stuff that I've had from Garrison Brothers, it stays around about 25 minutes.
• 24:41
  SPEAKER_04: Yeah, I'm sure.
• 24:42
  SPEAKER_03: Well, 25 minutes, but a long finish would be about a minute, a minute and a half.
• 24:50
  SPEAKER_04: It's at least a minute.
• 24:51
  SPEAKER_03: I mean, I don't know.
• 24:52
  SPEAKER_04: There's a there's a that's what you're on with, then yes, but I mean, again, I drink some real funk, as you guys know.
• 25:00
  SPEAKER_04: So my stuff sits around today.
• 25:02
  SPEAKER_03: But if you I'm just gonna ask you, I would say it's but I'd like to ask you this question.
• 25:10
  SPEAKER_03: I have this taste in my mouth from this this scotch, okay?
• 25:14
  SPEAKER_03: And I can the taste that we're all tasting right now off of our all of our sips.
• 25:23
  SPEAKER_03: If you don't drink anything else, there's a chance in a while you go upstairs, and that's that this flavor is still there.
• 25:36
  SPEAKER_03: It's got that, it's got the oiliness that coats your mouth, it's got a little bit of the smokiness that's there, and like you said, it's like almost a licorice and a little bit of oak, and that's that's I mean, there's a I think if I didn't have anything else and just went upstairs, I think when I went to bed at 10 o'clock, I could probably still taste it a little bit.
• 26:02
  SPEAKER_03: It just has that in the back, you know, back of your throat.
• 26:04
  SPEAKER_03: But you go ahead, Randy.
• 26:08
  SPEAKER_04: You know, I'm thinking.
• 26:12
  SPEAKER_04: And yeah, I still feel it, so I guess that would qualify as a long finish.
• 26:17
  SPEAKER_04: And I still taste it.
• 26:20
  SPEAKER_04: I'd still say probably a three.
• 26:22
  SPEAKER_04: There are some other things I've had that I like to finish off a little bit better.
• 26:26
  SPEAKER_04: Yeah, Sasha.
• 26:28
  SPEAKER_03: But it's no, we can't hear Sasha unless she's gonna go crazy, but we can't hear her.
• 26:35
  SPEAKER_03: We it's it's all right.
• 26:37
  SPEAKER_03: It's funny.
• 26:38
  SPEAKER_04: We can hear you say hush.
• 26:39
  SPEAKER_03: Yeah, but but we couldn't hear her crying or whatever she's doing.
• 26:42
  SPEAKER_03: We couldn't hear it.
• 26:44
  SPEAKER_05: Oh, she she's barking.
• 26:46
  SPEAKER_05: Some she hears somebody outside.
• 26:49
  SPEAKER_03: We didn't hear barking.
• 26:51
  SPEAKER_03: Well, I it so that just means you know, we could hear the telephone call like and I up on the what'd you give the finish, Randy?
• 26:59
  SPEAKER_05: He gave it a three.
• 27:00
  SPEAKER_05: A three.
• 27:03
  SPEAKER_05: I'm gonna concur.
• 27:05
  SPEAKER_05: This is um a medium finish.
• 27:12
  SPEAKER_05: Medium to long.
• 27:14
  SPEAKER_05: Because it was the last two flavors, like the the licorice and that dry leather taste or oak dry oaky taste that I'm getting.
• 27:27
  SPEAKER_05: It it la it's lasting for a little while.
• 27:32
  SPEAKER_04: Three interesting Walker said now he was talking about the smell and the and the taste.
• 27:37
  SPEAKER_04: He said he got dehydrated apple chips out of it.
• 27:40
  SPEAKER_04: Walker did.
• 27:42
  SPEAKER_04: You get what you get.
• 27:44
  SPEAKER_04: And then he got leather and the anise that that you both got toward the finish.
• 27:52
  SPEAKER_05: Almost that that dehydrated apple, apple flavor.
• 27:57
  SPEAKER_05: Yeah.
• 27:58
  SPEAKER_05: It's got a little little bit of a tartness.
• 28:00
  SPEAKER_05: Yep.
• 28:01
  SPEAKER_05: That that could be it instead of the pineapple that I'm getting.
• 28:07
  SPEAKER_04: On the end for sure.
• 28:09
  SPEAKER_04: Steve Petser just joined us.
• 28:11
  SPEAKER_04: Glad to have Steven with us.
• 28:12
  SPEAKER_04: I think he's with us.
• 28:13
  SPEAKER_04: I think uh I'm gonna give the finish a three.
• 28:17
  SPEAKER_04: Okay.
• 28:19
  SPEAKER_03: You give the finish a three out of five?
• 28:23
  SPEAKER_03: I'm gonna give the finish a four.
• 28:26
  SPEAKER_03: It's it's just for me, it's long, it's pleasant.
• 28:30
  SPEAKER_03: I don't, there's, you know, I love licorice.
• 28:33
  SPEAKER_03: I mean, so you know I'm not upset by that.
• 28:35
  SPEAKER_03: I don't get any bitterness to it.
• 28:38
  SPEAKER_03: I get a little the I get the spice.
• 28:40
  SPEAKER_03: I don't know if it's pepper, but I get the sharpness of, but it reminds me that it's whiskey.
• 28:46
  SPEAKER_03: So I do enjoy it.
• 28:47
  SPEAKER_03: So I'm gonna give it a four.
• 28:50
  SPEAKER_03: You know, out of five.
• 28:53
  SPEAKER_04: Can I throw something out for us just to consider in the future?
• 28:57
  SPEAKER_04: What?
• 28:58
  SPEAKER_04: An extra category, and I think I would call it the after aroma.
• 29:03
  SPEAKER_04: Like I took and poured some in this glen and then dumped it out and let it dry in the glen.
• 29:08
  SPEAKER_04: If you've ever done finished a glass and then gone back and smelled it later, sometimes you just want to sit there and smell that glass all night long.
• 29:16
  SPEAKER_03: Put it this way.
• 29:17
  SPEAKER_03: Put it this way.
• 29:18
  SPEAKER_03: That's still part of the nose.
• 29:20
  SPEAKER_03: Yeah, but you can't get to it until you've gone through everything else and emptied your glen.
• 29:24
  SPEAKER_03: Or if you in the future, if you want it to be a part of your nosing, just pour pre-pour and dump one out.
• 29:33
  SPEAKER_03: No, I'm saying pre-pour before the podcast starts, dump it out into another glass.
• 29:37
  SPEAKER_03: And then when you're nosing, nose the empty glass.
• 29:40
  SPEAKER_03: Because I I concur, but I don't know if it's a category.
• 29:43
  SPEAKER_03: I mean, most people, you know, it's it's just like are y'all are y'all ready for the breakdown score?
• 29:50
  SPEAKER_03: You got it?
• 29:53
  SPEAKER_03: We gave it a total a total between the 30 three of us.
• 29:57
  SPEAKER_03: But I I want to know what each person gave it individually.
• 30:03
  SPEAKER_05: I didn't keep up with that, but I could I can pretty much go but go back and tell you.
• 30:08
  SPEAKER_05: I kept up with the total points.
• 30:10
  SPEAKER_03: Okay, and I know what I gave it.
• 30:13
  SPEAKER_03: I gave it about a three four point two.
• 30:17
  SPEAKER_03: I I gave it a straight three.
• 30:21
  SPEAKER_03: No, you gave it more than that.
• 30:22
  SPEAKER_03: I gave two fours, a three, and a two.
• 30:25
  SPEAKER_03: So so I'm about a three point two or three point four four, seven, eight, nine.
• 30:31
  SPEAKER_03: I gave it a twelve out of eighteen.
• 30:34
  SPEAKER_05: What did you give?
• 30:35
  SPEAKER_05: And I gave I gave it four threes, a twelve, a twelve out of eighteen.
• 30:41
  SPEAKER_03: And Randy Randy gave it four and three threes.
• 30:46
  SPEAKER_05: A four and three threes.
• 30:48
  SPEAKER_05: So a third.
• 30:50
  SPEAKER_05: So okay.
• 30:51
  SPEAKER_05: So I the total average score is a twelve point three three.
• 30:56
  SPEAKER_03: Obviously.
• 30:58
  SPEAKER_03: Yes.
• 30:58
  SPEAKER_03: That was that was perfect.
• 31:01
  SPEAKER_03: You well done, super Nash.
• 31:03
  SPEAKER_03: Well done.
• 31:04
  SPEAKER_03: Well done.
• 31:05
  SPEAKER_03: Yes, well done.
• 31:06
  SPEAKER_03: Your math teacher would be proud of you.
• 31:11
  SPEAKER_03: Yeah.
• 31:12
  SPEAKER_03: So a 12.33 for the Scotchy Bourbon Boys on King Carr Whiskey.
• 31:19
  SPEAKER_04: One thing that would be interesting would be to compare it to some other things.
• 31:24
  SPEAKER_04: Things.
• 31:25
  SPEAKER_04: Things I read about were comparing it to either a Glenn Maranji or Yamazaki.
• 31:31
  SPEAKER_04: Do you guys have either one of those?
• 31:32
  SPEAKER_03: No, but but I'm gonna compare it to a green Johnny Walker Green level label because I think Johnny Walker Green level label picks up about the same amount of smoke that this does.
• 31:46
  SPEAKER_03: That's why.
• 31:49
  SPEAKER_05: Well everybody, everybody, but everybody compares 12-year to the hot Highland Scotch whiskey.
• 31:57
  SPEAKER_03: I have a year.
• 31:58
  SPEAKER_03: Highland Park 12-year too.
• 32:01
  SPEAKER_05: How many cards on this car, Randy?
• 32:05
  SPEAKER_05: Pardon?
• 32:06
  SPEAKER_04: The age statement on the King Car, you know, I have not seen one on it, to be honest with you.
• 32:15
  SPEAKER_03: Which is like it's Taiwanese single malt, so it doesn't really have to have a say an age statement.
• 32:22
  SPEAKER_03: I mean, what once once again, when we were talking about Mickters, when we started talking about Mickters on the podcast, the the trans what?
• 32:33
  SPEAKER_05: Close to the same nose off this avalore.
• 32:36
  SPEAKER_04: Yeah, I'm gonna try the I compared it to an American single malt made in Virginia because because of the fruit flavor.
• 32:49
  SPEAKER_05: I compared it.
• 32:50
  SPEAKER_05: It's got close to the same taste, too.
• 32:55
  SPEAKER_04: And I got a very close on the nose, also.
• 32:58
  SPEAKER_04: So this Highland Park 12.
• 33:01
  SPEAKER_05: Look, that's almost two identical colors there.
• 33:05
  SPEAKER_05: Yeah, that king car is actually a little darker than this avalore that I have.
• 33:10
  SPEAKER_05: What is going on?
• 33:17
  SPEAKER_02: Now the Highland Park 12 is a lot more peedy.
• 33:27
  SPEAKER_04: Yeah, that's one thing this is not.
• 33:29
  SPEAKER_04: It is definitely not peedy at all.
• 33:31
  SPEAKER_03: Man, I you know, that's one thing.
• 33:34
  SPEAKER_03: When you open up a brand new bottle of Johnny Walker Blue, right?
• 33:37
  SPEAKER_03: You open that baby up, it is so easy.
• 33:42
  SPEAKER_03: It almost tries, I always feel the fresh crack off of Johnny Walker Blue is designed to try and make a liquid that has 80 proof that is a scotch, but has no whiskey, it only has flavors, no whiskey bite whatsoever.
• 34:03
  SPEAKER_03: And this here, but as it as it's open, everything always peated scotches and whiskies go get so much more smoky as they oxidize in the bottle.
• 34:17
  SPEAKER_03: That smokiness, they like lose some of their flavors and their taste.
• 34:20
  SPEAKER_03: Now, this Highland Park is from 2019, this 12, because that's when we were heavy into scotch.
• 34:27
  SPEAKER_03: That's when I bought that bottle.
• 34:29
  SPEAKER_03: Now, the Johnny Walker Green would probably be about 2021, because that was one of my answers.
• 34:39
  SPEAKER_05: Yeah, this avalore, this is this is about 2019.
• 34:43
  SPEAKER_03: I'm there's this is no contest on the Highland Park 12 year.
• 34:47
  SPEAKER_05: Look at the dust on the on the top and the bottle.
• 34:50
  SPEAKER_05: Oh, yeah.
• 34:51
  SPEAKER_03: No contest.
• 34:55
  SPEAKER_04: So you like the Highland Park better or no?
• 34:58
  SPEAKER_03: No, the Highland Park.
• 34:59
  SPEAKER_03: Nope.
• 34:59
  SPEAKER_03: Nope.
• 35:00
  SPEAKER_03: No contest on the King's King Car whiskey.
• 35:03
  SPEAKER_03: I'd be drinking that.
• 35:04
  SPEAKER_03: I can put it this way.
• 35:06
  SPEAKER_03: If I go to Taiwan, I'm searching that distillery out.
• 35:12
  SPEAKER_03: That's gonna be a I don't know if I'm gonna ever go to that.
• 35:15
  SPEAKER_05: I think I'm gonna have to take this King Car over the Avalore 12 myself.
• 35:20
  SPEAKER_03: Yeah.
• 35:21
  SPEAKER_03: So I'm like looking for a place to dump this 12 out.
• 35:26
  SPEAKER_03: There, I can dump it.
• 35:28
  SPEAKER_04: This Virginia single ball that's in the uh finish in the port casks.
• 35:36
  SPEAKER_04: On the nose, it is a tad sweeter.
• 35:40
  SPEAKER_04: Just a tad sweeter than the King Carr.
• 35:44
  SPEAKER_04: But when I taste it, I drank all the water.
• 35:53
  SPEAKER_03: What's wrong with me?
• 35:56
  SPEAKER_04: When I taste it, it's uh even more like I can't put anything in there.
• 36:01
  SPEAKER_04: Summer fruity it wrecked it.
• 36:04
  SPEAKER_04: Irish whiskey I've had.
• 36:06
  SPEAKER_03: All right.
• 36:12
  SPEAKER_04: On the nose I pick up a little bit more oak than the um Virginia one.
• 36:19
  SPEAKER_03: I think the color on this Johnny Walker, I believe it's lighter.
• 36:27
  SPEAKER_03: Yes, definitely.
• 36:29
  SPEAKER_04: Yeah, it's lighter.
• 36:31
  SPEAKER_03: All right, let's try the Johnny Walker.
• 36:40
  SPEAKER_03: All right, this Johnny Walker's much closer.
• 36:43
  SPEAKER_03: There's a fruitiness to the the green has a fruitiness.
• 36:53
  SPEAKER_01: Wow, that's delicious.
• 36:57
  SPEAKER_03: Johnny Walker green, holy shit.
• 37:00
  SPEAKER_05: That's got a fruity I pick up strawberries and you gotta remember to make that uh Johnny Walker blue for the bus tour.
• 37:15
  SPEAKER_03: I've got it out.
• 37:19
  SPEAKER_03: There's not a lot left, but we'll split it up equally.
• 37:22
  SPEAKER_03: It will finish the bottle.
• 37:26
  SPEAKER_05: We've done that before on the bus tour.
• 37:34
  SPEAKER_03: Bring bring it.
• 37:37
  SPEAKER_03: I'm fine.
• 37:39
  SPEAKER_03: All right, so my gosh.
• 37:42
  SPEAKER_03: Let's let's review, and then we'll talk a little bit about what's gonna happen next week.
• 37:48
  SPEAKER_03: Then we'll finish up.
• 37:49
  SPEAKER_03: We'll bring some people on.
• 37:50
  SPEAKER_03: Once the people are on, I've I got a book tonight because I'm leaving Friday night.
• 37:55
  SPEAKER_03: I'm leaving.
• 37:58
  SPEAKER_05: Yeah, I gotta leave.
• 37:59
  SPEAKER_05: And then my brother and sister-in-law are here from California soon.
• 38:03
  SPEAKER_03: I've got Friday night, I'm leaving Friday night for Kentucky.
• 38:07
  SPEAKER_03: I'll be in Covington at revival between 10:30 and 11.
• 38:11
  SPEAKER_03: Depending on what the distiller circle does at Jarvasi, how long that goes.
• 38:16
  SPEAKER_03: I'm gonna it usually it's a six to seven meeting.
• 38:18
  SPEAKER_03: Sometimes it goes a little, but I will have my car packed.
• 38:21
  SPEAKER_03: And when we drop me and Roxy drive over there, she's gonna probably grab something to eat while I'm doing the barrel.
• 38:28
  SPEAKER_03: We get in the Rick House, and we're gonna be thieving barrels at in the Rick House, which I'll take my thief wherever my thief is.
• 38:36
  SPEAKER_03: I'll have to figure out where it went.
• 38:38
  SPEAKER_03: And then we'll uh it's probably in my truck still, but we'll thief we'll be thiefing some barrels, and then I'll be shooting some video, and then we're just gonna hop in the car and head down to Covington for tomorrow night.
• 38:53
  SPEAKER_03: And then we'll we'll be at the meeting for the staff meeting at Kentucky Bourbon Festival for the for the staff.
• 39:01
  SPEAKER_03: What what is it?
• 39:02
  SPEAKER_03: The the volunteers.
• 39:04
  SPEAKER_03: That's that's 10 30.
• 39:05
  SPEAKER_05: Saturday morning, yeah.
• 39:06
  SPEAKER_03: Yep.
• 39:06
  SPEAKER_03: Saturday morning.
• 39:08
  SPEAKER_03: Yeah, that's Saturday morning.
• 39:09
  SPEAKER_03: Yes.
• 39:10
  SPEAKER_03: Need to talk to you because you'll have to pick up my shirt.
• 39:13
  SPEAKER_03: I'll try.
• 39:14
  SPEAKER_03: Yes, I will try.
• 39:15
  SPEAKER_03: I'll do if if they let me, I got you.
• 39:18
  SPEAKER_05: Yeah.
• 39:19
  SPEAKER_05: And uh also see crystal.
• 39:23
  SPEAKER_06: Of course.
• 39:26
  SPEAKER_05: Oh, you know what?
• 39:27
  SPEAKER_05: We want don't have to get into it.
• 39:29
  SPEAKER_03: Just we'll do that.
• 39:31
  SPEAKER_03: And then hey, and then Randy, real quick, do you want me to bring the crystal decanter thing, or do you want to do that at the Christmas party?
• 39:42
  SPEAKER_03: Or do you want to do it down here?
• 39:45
  SPEAKER_04: Honestly, I would rather do it at the Christmas party when Walker's there.
• 39:51
  SPEAKER_04: Okay, perfect.
• 39:52
  SPEAKER_04: That's because we're gonna have we're still gonna have a good size at the Christmas party, right?
• 39:56
  SPEAKER_03: The only difference is we could do it.
• 39:59
  SPEAKER_03: We'll we have, yeah, we're gonna have a yeah, we always have good good size at the Christmas.
• 40:03
  SPEAKER_03: Chris, CT, whiskey, super Nash, myself, you Walker, John might make it, should make it, hopefully makes it up.
• 40:12
  SPEAKER_03: But there will also Bourbon on the Banks is an option too.
• 40:15
  SPEAKER_03: So we'll just go from there.
• 40:17
  SPEAKER_03: That's true.
• 40:17
  SPEAKER_03: So I'll leave it.
• 40:25
  SPEAKER_04: Like Rick Leslie, who rides on the bus with us from East Tennessee.
• 40:29
  SPEAKER_04: Some of our East Tennessee people will be uh bourbon on the banks.
• 40:33
  SPEAKER_04: Let's just one more thing.
• 40:36
  SPEAKER_04: This we had all we had talked about this.
• 40:39
  SPEAKER_04: Yeah.
• 40:40
  SPEAKER_04: This is a bourbon, but it kind of is reminiscent a little bit of this king of the car.
• 40:49
  SPEAKER_05: Yeah.
• 40:51
  SPEAKER_03: So so I gotta find a Kentucky owl.
• 40:58
  SPEAKER_03: I did not find that, but I'll try to find it.
• 41:07
  SPEAKER_03: I had two bottles of that.
• 41:09
  SPEAKER_03: And I believe I opened one.
• 41:19
  SPEAKER_03: I don't think I put it there.
• 41:25
  SPEAKER_03: Boom, boom.
• 41:27
  SPEAKER_03: Good for you.
• 41:28
  SPEAKER_03: You found it.
• 41:30
  SPEAKER_03: I don't think I can find it.
• 41:32
  SPEAKER_03: Hold on, don't wait if it's not here.
• 41:36
  SPEAKER_03: I'll pull another scotch out of it.
• 41:38
  SPEAKER_05: This is that big red Kentucky owl label.
• 41:40
  SPEAKER_03: Yeah, I know, but it's all it is.
• 41:43
  SPEAKER_03: But where it's buried, I don't know.
• 41:48
  SPEAKER_03: Okay, so I got something.
• 41:52
  SPEAKER_03: I don't even know how I have this bottle.
• 41:54
  SPEAKER_03: I don't know why I have this bottle, but I'm gonna do a fresh crack.
• 41:58
  SPEAKER_03: See what it's compared to this.
• 42:01
  SPEAKER_03: This is a this is a blended single malt.
• 42:07
  SPEAKER_03: Yep.
• 42:08
  SPEAKER_03: Yeah, yeah.
• 42:09
  SPEAKER_03: So that's what I'll the the thing about the Kentucky Owl is it's actually a bourbon.
• 42:13
  SPEAKER_03: Oh, I know it's a bourbon.
• 42:15
  SPEAKER_04: I know I have I haven't tried it the other day because you said it tasted closer to that than anything else we had.
• 42:23
  SPEAKER_04: I have it because that in your hand the other day.
• 42:26
  SPEAKER_03: No, I didn't have it in my hand.
• 42:27
  SPEAKER_03: I just know about it.
• 42:29
  SPEAKER_04: I mean, wait, it's right here.
• 42:31
  SPEAKER_03: No, that's Kentucky.
• 42:32
  SPEAKER_03: What the hell?
• 42:33
  SPEAKER_03: What Kentucky owl is that?
• 42:37
  SPEAKER_03: Oh, the Manfred the Manchester or whatever.
• 42:41
  SPEAKER_03: What was that one?
• 42:44
  SPEAKER_03: Ah you would think they're together, wouldn't you?
• 42:53
  SPEAKER_04: Depends on your system.
• 42:55
  SPEAKER_04: Depends on your system, generally, yes.
• 43:01
  SPEAKER_04: Nope, nope, nope, nope, nope.
• 43:08
  SPEAKER_04: John Bayless, a shout out to John Bayless.
• 43:11
  SPEAKER_04: John is one of our friends in Smoky Mountain Urban Society, and he is one of our Coon Hunters.
• 43:21
  SPEAKER_04: We have a something we call a Coon Hunters Club, which was basically a whiskey club.
• 43:26
  SPEAKER_04: And somebody they were in a private building like 30 years ago.
• 43:30
  SPEAKER_04: People were saying, Oh, they're in there doing drugs, they're in there doing all kinds of stuff.
• 43:35
  SPEAKER_04: And so somebody just went out with a paintbrush and read paint and wrote Coon Hunters Club on top of it.
• 43:40
  SPEAKER_04: Nobody in the community said a word afterwards, just left it alone.
• 43:44
  SPEAKER_04: That was hilarious.
• 43:46
  SPEAKER_04: Well, that's been our name ever since.
• 43:48
  SPEAKER_04: We get together and and share whiskey and lies.
• 43:51
  SPEAKER_04: I mean story, excuse me.
• 43:54
  SPEAKER_04: Bots of good guys, and John is with us.
• 43:57
  SPEAKER_04: He's in the house now.
• 43:58
  SPEAKER_04: Great guy.
• 43:59
  SPEAKER_04: Hard to beat.
• 44:01
  SPEAKER_03: All right.
• 44:03
  SPEAKER_03: I don't know where the open bottle is, but I know where the goddamn unopened bottle is.
• 44:08
  SPEAKER_03: All right.
• 44:09
  SPEAKER_03: Since this is a podcast, you guys.
• 44:12
  SPEAKER_04: Uh well, you did say you're gonna do a fresh crack, so well I wished that I think that you have to crack that one.
• 44:22
  SPEAKER_03: No, I'm not gonna, I don't hate it.
• 44:23
  SPEAKER_03: You know why I don't hate it?
• 44:25
  SPEAKER_03: Because at one point I thought maybe it would be a collector's item because of what it was.
• 44:31
  SPEAKER_03: Right.
• 44:32
  SPEAKER_03: But honestly, you can buy this anywhere.
• 44:35
  SPEAKER_03: Yeah, that's true.
• 44:37
  SPEAKER_03: The same one from three, four years ago.
• 44:40
  SPEAKER_04: Right.
• 44:41
  SPEAKER_04: It just didn't go as fast as we as everybody had hoped.
• 44:44
  SPEAKER_04: All right.
• 44:44
  SPEAKER_03: But it's all right, screw the doers.
• 44:48
  SPEAKER_03: I'm back.
• 44:51
  SPEAKER_03: We'll put that there.
• 44:53
  SPEAKER_03: All right, this will finish up.
• 44:56
  SPEAKER_03: Here it is.
• 44:58
  SPEAKER_05: Nice bag.
• 44:59
  SPEAKER_05: That's that's what ours came in.
• 45:01
  SPEAKER_05: That's nice.
• 45:03
  SPEAKER_05: Wrapped around it.
• 45:04
  SPEAKER_05: A wrap.
• 45:05
  SPEAKER_05: Yeah.
• 45:07
  SPEAKER_05: Mine came in uh Costco.
• 45:09
  SPEAKER_05: It was in it was actually an origami wrap.
• 45:12
  SPEAKER_05: Oh, cool.
• 45:13
  SPEAKER_05: Yeah.
• 45:14
  SPEAKER_05: They had it wrapped on top of the bottle in the shape of an origami because of this the Japanese distiller that they did the collaborate.
• 45:25
  SPEAKER_05: Kentucky Allen did the collaboration with.
• 45:27
  SPEAKER_05: Right.
• 45:28
  SPEAKER_05: With that origami scarf that was on top of it was in honor of him.
• 45:36
  SPEAKER_03: All right.
• 45:40
  SPEAKER_04: Kirk Ivana Ivanakovich says.
• 45:44
  SPEAKER_04: It's a it's a dress.
• 45:46
  SPEAKER_04: A dress, yeah.
• 45:47
  SPEAKER_04: It's a burning dress, yeah.
• 45:53
  SPEAKER_03: There we go.
• 45:54
  SPEAKER_03: I found it, I opened it, I put it on in a glass, and cheers everyone.
• 45:59
  SPEAKER_03: We did it.
• 46:08
  SPEAKER_04: Hmm.
• 46:09
  SPEAKER_04: I gotta say, the bourbon lover in me likes this one a lot.
• 46:13
  SPEAKER_04: Yeah.
• 46:16
  SPEAKER_04: It definitely has some similarities to the King Car.
• 46:20
  SPEAKER_04: I don't know why.
• 46:22
  SPEAKER_04: Not nearly as much.
• 46:24
  SPEAKER_04: Do I That's damn good.
• 46:28
  SPEAKER_04: Isn't it?
• 46:29
  SPEAKER_03: Yeah, that's pretty good stuff.
• 46:30
  SPEAKER_04: It's don't you heck that you waited three years to open it?
• 46:33
  SPEAKER_03: I haven't but you don't understand.
• 46:36
  SPEAKER_03: I haven't opened one.
• 46:37
  SPEAKER_03: I got two bottles.
• 46:39
  SPEAKER_03: But searching for the that was I had that put up in this.
• 46:43
  SPEAKER_05: When you were leaving, they gave you two bottles, right?
• 46:46
  SPEAKER_03: Or didn't know they gave one to Ray two and one for you.
• 46:48
  SPEAKER_03: Yeah, I we each got one.
• 46:50
  SPEAKER_03: So if I take Roxy someplace, we always get two.
• 46:58
  SPEAKER_03: Just don't tell her I opened it.
• 46:59
  SPEAKER_03: No, I'm just kidding.
• 47:01
  SPEAKER_03: It's it's not a thing to.
• 47:03
  SPEAKER_03: I mean, it's like I said, it's Could you repeat that a little louder, please?
• 47:09
  SPEAKER_04: You're recording, you're recording.
• 47:10
  SPEAKER_04: Repeat that louder.
• 47:11
  SPEAKER_03: Yeah, of course.
• 47:12
  SPEAKER_03: All right, guys.
• 47:14
  SPEAKER_03: I would say that I do like the the bourbon one better.
• 47:18
  SPEAKER_03: This is bourbon, more.
• 47:21
  SPEAKER_03: There's some similarities to them, though, I would say.
• 47:24
  SPEAKER_03: Yes?
• 47:25
  SPEAKER_03: Yeah.
• 47:26
  SPEAKER_04: Definitely so.
• 47:27
  SPEAKER_04: Definitely just a little fruitiness on the the bourbon, but it's still definitely a bourbon.
• 47:32
  SPEAKER_04: And let's face it, like you said, most of us are bourbon guys, even though we do enjoy all other whiskies.
• 47:40
  SPEAKER_03: The smokiness, not every other whiskey, but all of them.
• 47:43
  SPEAKER_03: The smokiness and the sweetness are similar, but where the where the king car goes to malts, this goes to corn.
• 47:58
  SPEAKER_05: That's kind of what this is definitely a little more caramel background on it, too.
• 48:04
  SPEAKER_03: Yeah.
• 48:06
  SPEAKER_03: It's a little heavier too, I think.
• 48:09
  SPEAKER_03: Alright, guys.
• 48:10
  SPEAKER_03: Let's let's call it some folks in.
• 48:14
  SPEAKER_03: Yeah, have some folks in.
• 48:16
  SPEAKER_03: We'll get on the road.
• 48:17
  SPEAKER_03: And but everybody, thanks for coming on.
• 48:20
  SPEAKER_03: Remember, we're the Scotchy Bourbon Boys, www.scotchy bourbon boys for all things, scotchy bourbon boys, Glen Karens, t-shirts.
• 48:28
  SPEAKER_03: And just so y'all know, there's Roxy for Kentucky Bourbon Festival.
• 48:33
  SPEAKER_03: You are gonna get a treat because we're bringing the bourbon balls.
• 48:37
  SPEAKER_03: And the bourbon balls this year that we made with the Larkin Maple finished bourbon are insane.
• 48:47
  SPEAKER_03: Now, the other one we did are our standard bourbon balls.
• 48:50
  SPEAKER_03: We made it with the old Louisville.
• 48:53
  SPEAKER_03: I believe it was an eight-year.
• 48:56
  SPEAKER_03: And the the bourbon balls soaked in the Larkin Maple.
• 49:01
  SPEAKER_03: They so the the pecan soaked in the Larkin maple bourbon fork.
• 49:08
  SPEAKER_03: It went in the in an 1124.
• 49:12
  SPEAKER_03: So we're talking about 12, and then we're talking about Sept August.
• 49:19
  SPEAKER_03: Let's just go August.
• 49:21
  SPEAKER_03: So we're talking about 22 months.
• 49:25
  SPEAKER_03: 22 months since 2024.
• 49:29
  SPEAKER_03: Now the the the old Louisville are 10 months in the in the whiskey because that went in 1125.
• 49:38
  SPEAKER_03: So we did we pulled, I have two other ones, one's in early, early times from 1125, and I believe there's another one.
• 49:46
  SPEAKER_03: Oh, it was she had the definition.
• 49:50
  SPEAKER_03: So there's two more things of pecans that are aging.
• 49:53
  SPEAKER_03: But because we haven't, but we made uh over 200 bourbon balls, and it's gonna be spectacular for Kentucky Bourbon Festival and Bourbon on the Banks.
• 50:05
  SPEAKER_03: I mean, I it's out of this world.
• 50:08
  SPEAKER_03: Roxy perfected the the act.
• 50:11
  SPEAKER_03: There's an aspect of how we did this.
• 50:14
  SPEAKER_03: Now the white chocolate ones, we got some white chocolate that was so fantastically creamy and it was it was out of this world.
• 50:25
  SPEAKER_03: So look forward to these bourbon balls, and uh, I can't wait.
• 50:29
  SPEAKER_03: All right, and then also remember WW not I did that, okay.
• 50:35
  SPEAKER_03: Remember, we're on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, and Spotify.
• 50:41
  SPEAKER_03: If you watch, whether you watch us or if you listen to us, make sure that you leave us good feedback.
• 50:47
  SPEAKER_03: Leave some super chats, not tonight, but thank you everybody on YouTube for watching.
• 50:52
  SPEAKER_03: And then also make sure that you leave us like, if especially if you listen on Apple, leave us a good five-star review and give us a review.
• 51:00
  SPEAKER_03: Those help out immensely.
• 51:03
  SPEAKER_03: And then remember, good bourbon equals good friends and good times.
• 51:10
  SPEAKER_03: Don't drink and drive.
• 51:13
  SPEAKER_03: Drink responsibly, and live and live your life uncut and unfiltered.
• 51:21
  SPEAKER_03: And AI will take us out.
• 51:24
  SPEAKER_05: And I say that because it is and if you're coming down to the Kentucky Bourbon Festival, come check out the Scotchy Bourbon Boys.
• 51:32
  SPEAKER_05: We'll be all over the grounds uh for all four of the days, Thursday through Sunday.
• 51:38
  SPEAKER_05: So come check us out, come find us, say hello, and let's have a pour or two.