Latest / The Scotchy Bourbon Boys / Exploring Peerless Toasted and Peerless Double Oak, current Ohio Bourbon Legislation, and the Intricacies of Tasting and Collecting

Transcript

Exploring Peerless Toasted and Peerless Double Oak, current Ohio Bourbon Legislation, and the Intricacies of Tasting and Collecting · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here, to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, Kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed.
• 1:16
  Speaker 1: At both locations, their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle.
• 1:35
  Speaker 1: A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:24
  Speaker 3: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 2:35
  Speaker 3: We'll see you next time.
• 2:37
  Speaker 3: I'm gonna do it, I'm gonna do it, I'm gonna do it, I'm gonna do it.
• 2:44
  Speaker 3: We're here to have fun and we hope you enjoy.
• 2:46
  Speaker 3: We're here to have fun, yeah.
• 3:03
  Speaker 1: All right, welcome back to another podcast with the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: It is Tuesday and Cleveland on the Rocks.
• 3:13
  Speaker 1: Tuesday.
• 3:14
  Speaker 1: It's December 10th and we have a special guest.
• 3:19
  Speaker 1: Tonight.
• 3:19
  Speaker 1: We got Matt Lison from Cleveland on the Rocks, which I think Super Nash already jumped the gun on.
• 3:24
  Speaker 1: Hey, matt, how's it going?
• 3:26
  Speaker 1: Hey?
• 3:27
  Speaker 3: Matt.
• 3:27
  Speaker 1: Good, How's it going guys?
• 3:29
  Speaker 3: Hey, it's cool.
• 3:30
  Speaker 3: How are you doing today?
• 3:31
  Speaker 1: Glad to have you on tonight.
• 3:33
  Speaker 1: It's going to be better yeah, it's better than all the commenting.
• 3:36
  Speaker 1: So tonight, everybody that's in the comment section, you.
• 3:42
  Speaker 1: So tonight, everybody that's in the comment section you know you're not going to have Matt commenting, so you guys got to make up for the hole.
• 3:48
  Speaker 1: I'm definitely not going to have time, so, anyways, all right.
• 3:54
  Speaker 1: So it looks like instantly that I Before I got in.
• 3:58
  Speaker 1: So cheers guys, cheers, cheers Both.
• 4:01
  Speaker 1: Your videos is Nash.
• 4:02
  Speaker 1: Are you there, nash bro?
• 4:06
  Speaker 1: Cheers Both your videos.
• 4:07
  Speaker 2: Nash, are you there?
• 4:07
  Speaker 2: Nash, bro, I'm here, okay.
• 4:07
  Speaker 2: I've just laughed at some of these comments already, okay.
• 4:12
  Speaker 2: Walker said that you wouldn't ask him for a sample of that, because you know he likes it so much.
• 4:23
  Speaker 2: Didn't even get a toast cheers walker, and that's that's what I happen to be starting off with tonight.
• 4:31
  Speaker 1: A little bit of peerless toasted in my glass you're starting off with the toasted and that's the one where we're going to be bashing I, I always gotta, I always gotta have a, have a pre-drink and I hadn't had nothing.
• 4:44
  Speaker 2: It's been a busy day raining, driving through rain, 11 hours of driving and working.
• 4:50
  Speaker 2: So you know, hey, gotta jump right in somewhere there.
• 4:55
  Speaker 2: Yeah, gotta get your, gotta get your palate wet.
• 4:59
  Speaker 1: Well, there you go.
• 5:00
  Speaker 1: There's super nash everybody, nash everybody.
• 5:03
  Speaker 1: We're live on YouTube, we're live on Facebook and we're recording on the podcast.
• 5:08
  Speaker 1: Remember wwwscotchybourbonboys for all things Scotchy Bourbon Boys, glen Cairns and T-shirts.
• 5:19
  Speaker 1: I know you all are waiting for the bourbon ball orders.
• 5:21
  Speaker 1: We're actually softening the butter tonight, so that's going to be happening soon.
• 5:26
  Speaker 1: And then also we're on all social media Facebook, instagram, youtube and X, and then all the podcast formats Apple, spotify, iheart.
• 5:37
  Speaker 1: But whatever you listen, to make sure you like listen, subscribe, leave good feedback and that's it right, like, listen, comment and comment.
• 5:49
  Speaker 1: There you go, we got that all down.
• 5:50
  Speaker 1: It's great to have you guys here Tonight.
• 5:54
  Speaker 1: We are talking about peerless Now go ahead, supremes.
• 5:58
  Speaker 2: Just before you get into that, I just want to say that I'm working on because my son is getting close.
• 6:06
  Speaker 2: He's just finishing up with his.
• 6:08
  Speaker 2: He's only got two more semesters to go on this engineering degree and then he's applying to SpaceX for work and he's already got contacts there A good personal friend who happens to be head of cybersecurity, and personal friends with Elon Musk.
• 6:29
  Speaker 2: So I am going to be put in a good word for a sponsor from SpaceX and X, so that we just don't have to just mention them all the time.
• 6:40
  Speaker 1: Well, that would be cool, that would be cool, that would be cool.
• 6:44
  Speaker 1: Yeah for sure.
• 6:46
  Speaker 1: Get sponsored by x.
• 6:48
  Speaker 1: Well, if we get sponsored by x, I think that uh matt can just join us there you go.
• 6:56
  Speaker 1: You're right, matt sweet I'd be down for that.
• 7:02
  Speaker 3: Yeah X, yeah, the sponsorship, I think is about $100,000 a month.
• 7:09
  Speaker 2: There you go, there you go.
• 7:11
  Speaker 2: I mean, it'd have to be up there.
• 7:19
  Speaker 1: I mean if X is sponsoring us.
• 7:20
  Speaker 2: I think we should be paying them.
• 7:23
  Speaker 3: It's like the opposite.
• 7:24
  Speaker 2: Back to the truck up here.
• 7:25
  Speaker 2: Don't be breaking the deals that I'm already trying to work on.
• 7:28
  Speaker 2: Anyways we love our sponsors.
• 7:33
  Speaker 1: You know what I mean, just like.
• 7:35
  Speaker 1: There's no doubt about it.
• 7:36
  Speaker 1: So it just makes this more fun.
• 7:38
  Speaker 1: We don't take on sponsors we don't like, you know, we like their whiskey and then try and get them to to sponsor us, you know, so that we could just talk about it all the time.
• 7:49
  Speaker 1: It's kind of cool when you got whiskey, thief and you can just be basically no matter what it's like, wife's asking why are you drinking whiskey through tonight.
• 7:56
  Speaker 1: I'm like I got the hat on and I did a video.
• 7:58
  Speaker 1: Um, that's why I'm drinking whiskey.
• 7:59
  Speaker 1: It's an excuse all the time.
• 8:01
  Speaker 1: Anyways.
• 8:02
  Speaker 1: All right, matt.
• 8:03
  Speaker 1: So what's new with you?
• 8:08
  Speaker 3: we've been working on.
• 8:09
  Speaker 3: I just met up with a group yesterday that are called the uh runs with bourbon junkies and they're doing a thing kind of like the guys in michigan, like the bourbon junkies do, but they do barrel picks with everybody up here.
• 8:20
  Speaker 3: And I just met with them yesterday and, uh, they brought up some crazy single barrels that have coming out and we're gonna be shooting a bunch of videos with them guys and they do all their own barrel picks and super fun stuff and I feel like that just aligns pretty well with right here with me so I can go on barrel picks.
• 8:36
  Speaker 3: That's kind of cool.
• 8:37
  Speaker 3: I'm gonna get with you guys and do some barrel picks.
• 8:39
  Speaker 3: That would be killer.
• 8:40
  Speaker 1: Yeah it would.
• 8:42
  Speaker 1: Yeah, the one thing about barrel picks is that you've got to have them move, otherwise you end up in.
• 8:52
  Speaker 1: You know well, I'm just always looking just to break even.
• 8:56
  Speaker 1: That's what I'm looking for.
• 8:57
  Speaker 1: So that definitely.
• 9:00
  Speaker 1: But barrel picks are awesome.
• 9:01
  Speaker 1: So that definitely, but barrel picks are awesome.
• 9:02
  Speaker 1: The barrel pick, the state of, you know, the state of Ohio, and what Ann does with our, you know, to help us out with the barrel picks, plus all the other stuff that we're doing.
• 9:10
  Speaker 1: I hope that I've heard of them.
• 9:12
  Speaker 1: The Brunswick Bourbon Junkies I did actually hear of them, so I'll have to join them.
• 9:23
  Speaker 3: All right, so you guys locked up completely.
• 9:30
  Speaker 1: So when you guys do the barrel picks, they all get sold through Ohio?
• 9:33
  Speaker 1: I think yes.
• 9:34
  Speaker 1: The only time it doesn't get sold through Ohio is if Ohio doesn't actually have the distillery here.
• 9:39
  Speaker 1: If they're not selling it, you can't do it through them.
• 9:42
  Speaker 1: But if any pick that they have that sells selling it, you can't do it through them.
• 9:44
  Speaker 1: But if they're, if they've any pick that they have that sells in Ohio, we got to do it because you know we don't.
• 9:53
  Speaker 1: The state of Ohio is such a good friend of ours we don't want to ever do anything to irritate them or whatever.
• 9:55
  Speaker 1: It's not a you know.
• 9:56
  Speaker 1: If you do it in other states it can be.
• 9:59
  Speaker 1: You know people can well.
• 10:01
  Speaker 1: It can be lucrative for people to do barrel picks, but in the state of Ohio it's not something that's lucrative.
• 10:07
  Speaker 1: You've got to basically purchase it for retail and you have to redistribute for retail when you do a barrel pick.
• 10:14
  Speaker 1: So we have a lot of people from the state of Ohio who actually get our picks.
• 10:18
  Speaker 1: You know what I mean.
• 10:22
  Speaker 1: So that works out, I think.
• 10:23
  Speaker 3: Think river roots does that all the time right down here, because I want to take you guys there.
• 10:26
  Speaker 3: When nash comes in I'll make a call down there, see if we can go down and visit them.
• 10:29
  Speaker 3: And they do a lot of the barrel picks.
• 10:31
  Speaker 3: That's where the that's where they've been doing their picks is right here.
• 10:34
  Speaker 3: Yeah, so maybe you guys can meet ryan down there.
• 10:37
  Speaker 3: We can talk about doing a barrel fake down here.
• 10:39
  Speaker 3: Would be kind of cool, yeah.
• 10:44
  Speaker 2: I'm flying in Matt on that Thursday the 26th and I'll be there at Cleveland Airport.
• 10:53
  Speaker 2: I get there about 9 o'clock.
• 10:55
  Speaker 2: I pick up my car about 9 o'clock that morning.
• 10:58
  Speaker 1: Bring your wallet.
• 10:59
  Speaker 1: Oh the morning.
• 11:03
  Speaker 3: Because if we're doing a barrel pick, if we're doing a barrel pick there.
• 11:07
  Speaker 1: Nash, you got me into this.
• 11:09
  Speaker 1: You're going to be paying for some too, man.
• 11:11
  Speaker 1: You don't just get to buy a case and then you're out.
• 11:18
  Speaker 2: See the cool thing about that is that you can bring your money bill.
• 11:22
  Speaker 3: You can stay around here for a while.
• 11:23
  Speaker 2: I can offer you at 2.
• 11:23
  Speaker 2: That is, you can venture around.
• 11:23
  Speaker 2: What was that?
• 11:24
  Speaker 2: I've been staying around here for a while.
• 11:25
  Speaker 3: I get off work at 2.30, and we can go venture out and see some stuff.
• 11:28
  Speaker 3: We can have some drinks here and then wander over there and do some stuff.
• 11:32
  Speaker 3: Jeff, are you coming down this way when he comes in?
• 12:21
  Speaker 2: Yes, perfect.
• 12:23
  Speaker 2: Yes, he already mentioned it.
• 12:25
  Speaker 1: Although, yes, I am.
• 12:26
  Speaker 1: Yes, he already mentioned it, Although, yes, I am, but although we got to be back in time to do our Booker's 830 live.
• 12:38
  Speaker 2: Yeah, we can make that at 830.
• 12:40
  Speaker 1: Yeah, but what time is it?
• 12:40
  Speaker 1: You're only an hour late, I know.
• 12:42
  Speaker 1: But Matt we're talking about he's coming in at 10.
• 12:45
  Speaker 2: Are you?
• 12:45
  Speaker 1: taking a day off on that Thursday.
• 12:50
  Speaker 3: I can try.
• 12:51
  Speaker 2: Wait, what day is that?
• 12:52
  Speaker 2: The 26th?
• 12:53
  Speaker 2: The 26th, that's the day after Christmas.
• 12:55
  Speaker 2: Dude, I'm off in a day.
• 12:58
  Speaker 3: So we can start at 9.15 and take the whole day away.
• 13:02
  Speaker 3: There you go.
• 13:03
  Speaker 3: Yeah, that'll be a blast.
• 13:06
  Speaker 3: I'm definitely ready for that.
• 13:08
  Speaker 3: Let me know when you land.
• 13:12
  Speaker 1: I never saw the new Cleveland whiskey place.
• 13:15
  Speaker 1: Have you been there?
• 13:19
  Speaker 3: I haven't been there yet, but Coach is friends with them so I can make a call to him and see if he can get us in it.
• 13:24
  Speaker 1: Yeah, maybe he can cook something for us.
• 13:27
  Speaker 1: I'm kidding, I know, matt.
• 13:34
  Speaker 3: He's at the Butcher and the Brew.
• 13:35
  Speaker 3: Now we can go to his place.
• 13:37
  Speaker 3: Oh wow, cool.
• 13:37
  Speaker 3: Yeah, Set us up dinner there if you guys want to go.
• 13:41
  Speaker 3: Let me make sure he's working on the day that this is and I will see if he can set up dinner for us.
• 13:46
  Speaker 3: We'll have to make it an early one if you guys gotta get back by 8 30 well, let's make it.
• 13:49
  Speaker 1: How about let's make it a lunch?
• 13:52
  Speaker 1: Um, yeah, absolutely, because then we can do.
• 13:56
  Speaker 2: Yeah, because I'll definitely be ready for a lunch, you know especially after drinking with me over here.
• 14:02
  Speaker 1: So yeah, yeah, he's got a, but no, absolutely, I can set that he's got a tequila Nash where he needs some help eating the insect at the bottom.
• 14:17
  Speaker 2: I've done that a few times.
• 14:18
  Speaker 3: I ain't scared.
• 14:19
  Speaker 2: It's a scorpion.
• 14:21
  Speaker 2: I ain't scared.
• 14:23
  Speaker 2: I've ate some wild critters.
• 14:25
  Speaker 2: I've ate some wild critters in my life, yes, I'm scared Matt.
• 14:28
  Speaker 3: You know I'm scared just the tail, just the tail no, just the tip.
• 14:37
  Speaker 2: I just want the tip that's all you wanted, just the tip.
• 14:44
  Speaker 3: I think CT was not so good.
• 14:45
  Speaker 3: The last time he was here with the bottle he was like we're doing this, let's shoot this, and that it's still up there and I can get a couple more, I think.
• 14:50
  Speaker 3: Ct was not so much on the last time he was here with the bottle.
• 14:53
  Speaker 3: He's like we're doing this, let's shoot this, and that it's still up there and I can get a couple more Like it's it's it'll be fun.
• 14:57
  Speaker 3: Who wants more?
• 14:59
  Speaker 1: No doubt.
• 15:01
  Speaker 1: Oh my God.
• 15:02
  Speaker 1: Anyways, all right.
• 15:04
  Speaker 1: So, um, so this podcast, okay, all right, so this podcast, okay.
• 15:08
  Speaker 1: So I wanted to talk with you both before we get into the peer list on.
• 15:19
  Speaker 1: There's a bill introduced in the Ohio legislature, in the Senate.
• 15:21
  Speaker 1: It's Senate Bill 320, introduced by Bill DeMora, and you know it doesn't.
• 15:26
  Speaker 1: In my opinion it's like a publicity stunt, but it's really gotten the state of Ohio talking way to bring attention to the problem that everybody has in this country with allocated bourbons and the resale of those allocated bourbons and the people.
• 15:58
  Speaker 1: There's the war between the flippers.
• 16:02
  Speaker 1: Now in Ohio the flippers aren't as strong as they are in Kentucky.
• 16:05
  Speaker 1: The flippers aren't as strong as they are in Kentucky.
• 16:08
  Speaker 1: And when you go to Kentucky I'm friends with with guys, people who wait in line in Kentucky, same with you, nash.
• 16:17
  Speaker 1: We know people who get up early in the morning.
• 16:20
  Speaker 1: They're not going to drink it, they're going to buy it and then they're going to basically get paid for waiting in line and getting that bottle.
• 16:27
  Speaker 1: So that that's kind of how it works in Kentucky.
• 16:29
  Speaker 1: In Ohio you can only get one, and now a lot of the distilleries they have one purchase only.
• 16:36
  Speaker 1: But also we also know the flippers, especially in different places, have those connections.
• 16:43
  Speaker 2: I mean honestly when you see Sarah said Bill DeMoron, is that his name?
• 16:49
  Speaker 2: Said Bill DeMoron, is that his name?
• 16:51
  Speaker 2: Bill DeMoron?
• 16:52
  Speaker 3: Yes, but what?
• 16:53
  Speaker 1: he does is he's.
• 16:53
  Speaker 1: You've got to understand.
• 16:55
  Speaker 1: He's introducing this bill.
• 16:56
  Speaker 1: He's a state senator.
• 16:58
  Speaker 1: He's introducing it into the Senate Bill 320.
• 17:01
  Speaker 1: And the thing about it is is he's calling attention to the.
• 17:07
  Speaker 1: He's trying to get people like the average Berber drinker that goes out, the ability to get some of these.
• 17:15
  Speaker 1: You know some of these sought-after bottles where.
• 17:22
  Speaker 1: You know, I still don't understand why the state of Ohio, how that they even think that the flippers are there, because most of the people I wait in line with are the people who like bourbon.
• 17:37
  Speaker 1: They're not flipping.
• 17:40
  Speaker 1: You know, for the most part, the guys that I wait on the one bottle.
• 17:46
  Speaker 1: They might have six bottles there and you get there at nine o'clock but those guys are drinkers.
• 17:52
  Speaker 1: You know what I mean.
• 17:53
  Speaker 1: I don't run into a lot of the flippers.
• 17:55
  Speaker 1: But his bill is which is ridiculous in my opinion, is that when you go and you buy the bottle, they're going to crack it at the store and then put a little sticker on top with a little seal to reseal, seal, seal it, but it will be cracked, which will take away the secondary market value which, yeah, it takes away the factory seal, right, and they'll, they'll do away and throw away the factory seal right there in the store.
• 18:28
  Speaker 2: It's what that bill is proposing, which is horrible.
• 18:35
  Speaker 2: Now, what that doesn't say is that flippers, which they've come away with ingenious ways, even these counterfeiters and all that, even these counterfeiters and all that, you can actually buy those seals like factory lookalike seals, shrink-wrapped, and you know, even if they do that, so they get this full bottle, take it, and I mean they can go out to their car and I mean you've got hair dryers that plug into your cigarette lighter.
• 19:07
  Speaker 2: Pop that new factory-looking seal on it and boom, now you've got a bottle that looks like it's factory-sealed and can flip it.
• 19:17
  Speaker 1: Yes, there's ways around it, but if you know anything about, Dusty's.
• 19:21
  Speaker 1: Is that really going to solve the problem?
• 19:23
  Speaker 1: No, it's creating more of a problem because of Dusty's.
• 19:26
  Speaker 1: No, it's creating more of a problem because of Dusty's.
• 19:29
  Speaker 1: When you deal with Brad Bonds and he goes around to all the collections and he's buying bottles from 1970, 1950 to 1900s, 1800s, he's always looking for the tax seal to be sealed because he knows it's the best chance of preserving that whiskey.
• 19:51
  Speaker 1: Yep and it.
• 19:53
  Speaker 1: It's like why would you take away that ability to preserve history?
• 19:59
  Speaker 1: And so we all know it's not passing, it's everybody I talked to.
• 20:03
  Speaker 1: It's not even an issue, but he's drawing attention to this.
• 20:07
  Speaker 1: How do we solve it?
• 20:08
  Speaker 1: So I've talked to and dimmick about something, but he's drawing attention to this.
• 20:12
  Speaker 1: How do we solve it?
• 20:12
  Speaker 1: So I talked to Ann Dimmick about something that he's going to I read about this and he's going to re-promote.
• 20:14
  Speaker 1: He's going to re-present the bill next year, matt, and he's going to basically make it so that in the state of Ohio you can only buy one allocated bourbon per 30 days Per person.
• 20:28
  Speaker 3: Per resident.
• 20:29
  Speaker 3: That's like the Buffalo Trades thing all over again, where you can only do one every what is it every 90 days or whatever?
• 20:36
  Speaker 3: The same difference Like I don't really care for that either.
• 20:42
  Speaker 1: I mean, I get what Buffalo Trades is doing, but our stores I feel like you do that every 30 days you can still have a handful of your buddies come down and they'll get a couple bottles for you so you can get you know, in my opinion, the flippers wait will be have a better chance because they'll have like 42 people and when the bottles wouldn't have been available now they're going to be available for them to do that, because the average person's going to just sit there, be waiting and he won't have a shot because you'll have professionals, mass amount of professional people just buying up all the bottles for the flippers.
• 21:13
  Speaker 1: It's just, it's a horrible idea, one every 30 days and it's like the state of Ohio is supposed to tax the bourbon, not and make money off of it so it can pay for streets and all the utilities and schools.
• 21:31
  Speaker 1: This money that is taxed has always paid for so much and now you're going to basically make it so they sell like way less.
• 21:39
  Speaker 1: I mean that's ridiculous.
• 21:41
  Speaker 1: Why would you do that?
• 21:46
  Speaker 2: I don't actually personally know, but I've heard that.
• 22:01
  Speaker 1: I'm losing.
• 22:01
  Speaker 1: Hey Nash, say that again.
• 22:06
  Speaker 1: Say that again and go buy that bottle.
• 22:08
  Speaker 1: We lost you there for a couple again.
• 22:09
  Speaker 1: Say that again and go buy that bottle.
• 22:09
  Speaker 1: We lost you there for a couple seconds.
• 22:11
  Speaker 1: Say that again.
• 22:13
  Speaker 2: I said, I don't personally know of anybody that's done this, but I've heard in the past that these secondary flippers have actually pulled people off the streets with a driver's license to go in and purchase these high dollar allocated bottles.
• 22:31
  Speaker 2: You know, you know they'll pay them 50 bucks or 100 bucks, you know to go, wait and sit in a chair, you know, for a few hours and, uh, go in and purchase this bottle and all and then come back, come back out and give it right to them, you know, and then they'll turn around and then the price is so high that you know they're making hundreds to thousands of dollars off these bottles.
• 22:53
  Speaker 2: Well let's, let's talk.
• 22:54
  Speaker 2: So that's the.
• 22:55
  Speaker 2: That's the same thing that's going to happen with this right here.
• 22:59
  Speaker 1: But let's, let's talk about, like the $8,500 centennial Weller that that they had this year One.
• 23:07
  Speaker 1: You know someone's going to pay $8,500 and you're going to crack it in front of them.
• 23:11
  Speaker 1: That was MSRP.
• 23:14
  Speaker 1: That's ridiculous.
• 23:16
  Speaker 1: And then also, just so you know, I wouldn't do that.
• 23:19
  Speaker 1: So I have no problem with flipping.
• 23:21
  Speaker 1: I don't participate in the flipping aspect at all.
• 23:26
  Speaker 1: But what I'm going to tell you is when someone gets a bottle at one, these guys get a bottle at Buffalo, trace or whatever, and they turn around and sell it for online for more.
• 23:36
  Speaker 1: What they're doing, they're charging, and this any way that anybody who wants to legitimately flip could do.
• 23:43
  Speaker 1: All they'd have to do is say this is a business service.
• 23:46
  Speaker 1: I basically buy it and sell it for MSRP and I charge $850 for my service.
• 23:54
  Speaker 1: It's the services.
• 23:55
  Speaker 1: I wait in line, I hire a crew that waits in line, I get you the bottle, you get the bottle and then I'll ship it to you or I'll deliver it to you and this is a service I provide.
• 24:08
  Speaker 1: So he's charging, you charging for the service, and you know what.
• 24:12
  Speaker 1: What's the value of a service?
• 24:13
  Speaker 1: I mean, if you're getting someone a Pappy 15 that you can't get or you never see and you get it for it.
• 24:19
  Speaker 1: What is the value to somebody for that service?
• 24:21
  Speaker 1: It's not like you're paying more for the alcohol.
• 24:24
  Speaker 1: You're paying for that person getting that bottle for you, right, alcohol, you're paying for that person getting that bottle for you, right?
• 24:31
  Speaker 1: But the only thing is is if you're not claiming that profit on your taxes, think about that Then you're doing.
• 24:36
  Speaker 1: Then that's where you break the law, because you got to claim the profit.
• 24:41
  Speaker 1: So if you make the money, you say this is a service.
• 24:43
  Speaker 1: They should have legitimate businesses.
• 24:45
  Speaker 1: You're not reselling alcohol, you're picking up alcohol for a friend and charging them for the gas money, the all the stuff that it takes.
• 24:54
  Speaker 1: Like if I go down to buffalo trace and someone says, well, if they have weller special reserve, can you get me one?
• 24:58
  Speaker 1: I'm like sure I come back.
• 25:00
  Speaker 1: It's 27, whatever it is, and he pays me the 27 and if I wanted to I could charge him for gas, but I wouldn't because I'm going there anyways.
• 25:09
  Speaker 1: But you know, this is the kind of thing that in business the secondary market is completely run by the distilleries, by the primary market.
• 25:23
  Speaker 1: And they proved this with Traveler.
• 25:26
  Speaker 1: So right, so Special Reserve, weller Special Reserve is not an it's $25.99 bottle of and Buffalo Trace is a $30 bottle.
• 25:38
  Speaker 1: But because you can't get it.
• 25:41
  Speaker 1: Everybody wants it, I mean, but the reason why you can't get it is because Buffalo Trace ain't putting enough on the shelf.
• 25:48
  Speaker 1: They proved with Traveler that if you put enough on the shelf and you charge $39.99 and you put enough, all the people who think they know something about bourbon tell you that that's Canadian whiskey, even though it says nothing about it.
• 26:07
  Speaker 1: There's not one ounce of anything about Canadian whiskey.
• 26:08
  Speaker 1: They all say it's Canadian whiskey, even though it says nothing about it.
• 26:09
  Speaker 1: There's not one ounce of anything about Canadian whiskey.
• 26:10
  Speaker 1: They all say it's Canadian whiskey and it's shit.
• 26:12
  Speaker 1: The reason why they say that and you guys can chime in here is because they were able to get it from the start.
• 26:19
  Speaker 1: It never was withheld.
• 26:20
  Speaker 1: But if they would have withheld that from them, everybody would have said it was the greatest thing ever, because in my opinion, traveler is better than weller special reserve and people will pay up to 125 to 150 on the secondary for it.
• 26:35
  Speaker 1: What do you think, matt?
• 26:37
  Speaker 1: people pay 120 for traveling, no weller special reserve oh wow.
• 26:45
  Speaker 3: to be honest with you, I think you're paying for the label and you're paying to get Weller.
• 26:49
  Speaker 3: Weller Special Reserve is not exactly my favorite thing, but I mean it's an okay for it.
• 26:54
  Speaker 3: It's something good to make old-fashioned with.
• 26:55
  Speaker 3: It's worth $30.
• 26:56
  Speaker 3: You know what I'm saying?
• 26:58
  Speaker 1: Right.
• 26:58
  Speaker 3: You pay more.
• 26:59
  Speaker 1: But the people across the United States that can't get it will pay $125, $125, $150.
• 27:04
  Speaker 2: $125, $150.
• 27:07
  Speaker 2: It goes in South Carolina and Georgia because it's very rarely in some of these places down here.
• 27:12
  Speaker 2: Liquor stores down here get only one or two bottles of it and it goes from anywhere from $80 to $100 for a bottle of Special Reserve and I'm like that's crazy, it's craziness.
• 27:25
  Speaker 3: And the thing is that that might be still in the state.
• 27:28
  Speaker 2: There's so many bourbons out there that you can readily available.
• 27:31
  Speaker 2: That taste just as good.
• 27:33
  Speaker 2: Traveler.
• 27:36
  Speaker 1: Traveler, traveler, traveler.
• 27:39
  Speaker 2: It's only $40.
• 27:41
  Speaker 2: You're right, it's everywhere.
• 27:43
  Speaker 1: But I mean, they made it, but they but oh.
• 27:55
  Speaker 3: Oh, oh, oh, oh oh oh.
• 27:57
  Speaker 3: I mean they made it, but they, oh, I what is?
• 28:00
  Speaker 3: And the pull-through's?
• 28:01
  Speaker 3: Okay, it's not $112.
• 28:04
  Speaker 3: Yeah, I think it's $3,000, but it's the prices and I mean I would be okay paying $100 for that.
• 28:10
  Speaker 1: Yeah, but what I'm saying is is the reason why everybody goes nuts off that stuff is because there's just not enough to go around and we all want what we can't have.
• 28:21
  Speaker 1: I'm telling you, if they would have released Traveler in the same amount and nobody could get it, that we would be going crazy over traveler.
• 28:30
  Speaker 1: It's just that simple.
• 28:31
  Speaker 1: They proved a point.
• 28:32
  Speaker 1: They like laughed in our faces.
• 28:33
  Speaker 1: They always said we won't make enough, so it's on the shelf.
• 28:36
  Speaker 2: And then they put something on the shelf and everybody's like I don't want that piss water that's what I wanted to say just a little while ago is that, uh, it's not only fueled by the distillery, it's fueled by the, the distributors, because the distributors get hold of these allocated bottles and then they pick and select who, those who those bottles go to, you know, and uh, and so then that's when these people start turning up the price.
• 29:05
  Speaker 2: You know, even liquor, even liquor stores, you know, non-state, run liquor stores, like down here in South Carolina and Georgia, so they make them buy, you know, and sell hundreds of cases of the set of the Pappyies, you know.
• 29:32
  Speaker 2: So then it was like, well, we had to sell a thousand bottles of the weekly vodka just to get this one bottle of, uh, uh, pappy 12, you know.
• 29:43
  Speaker 2: Or you know, special reserve, 12 year or, and you know, so we're going to sell it for eight hundred dollars or a thousand dollars or twelve hundred dollars, you know.
• 29:50
  Speaker 2: And so it's these distributors, you know, and, like I say, they'll pick and choose, and it's like if they get a big bar down here and say they're selling, you know, hundreds of cases of fireball, you know, then all of a sudden, you know, will all of a sudden look up on their shelf.
• 30:08
  Speaker 2: They've got all the Butac collection.
• 30:10
  Speaker 2: They've got three or four different Pappy's and stuff like that.
• 30:15
  Speaker 2: It is like, why do you get that?
• 30:17
  Speaker 2: And I've asked them well, hell, we sell 100 cases of Fireball on the weekends to all the college students that come in here and stuff like that to all the college students that come in here and stuff like that.
• 30:32
  Speaker 2: Or the vodka to all these mixed drinks we sell 40 cases of Wheatley vodka in all our mixed drinks.
• 30:40
  Speaker 1: Now you're just talking about the distribution to the agencies.
• 30:45
  Speaker 1: That's not technically secondary market.
• 30:48
  Speaker 1: That's not secondary market because those those liquor stores are being distributed to and they're being forced, but they are the prime.
• 30:55
  Speaker 1: They still are the primary market.
• 30:57
  Speaker 1: So where you guys are in south carolina and kentucky, those primary markets are being squeezed.
• 31:03
  Speaker 1: In the state of ohio the primary markets are basically they can only sell it.
• 31:09
  Speaker 1: Everybody has to sell it for what it is or they can sell it a little bit cheaper, but then they're going to lose the profit.
• 31:16
  Speaker 1: The store loses the profit.
• 31:19
  Speaker 1: So you know it's just overall.
• 31:22
  Speaker 1: I think this.
• 31:23
  Speaker 1: I'm surprised that this bill is coming through here in Ohio and not Kentucky or South Carolina where it's out of control.
• 31:32
  Speaker 3: Yeah, that's true, because Ohio is one of the fun states where you can actually just wait and start get the bottle that you want.
• 31:39
  Speaker 3: You don't have to pay secondary, you just have to wait a couple hours.
• 31:41
  Speaker 3: And I'm okay with that, because then you meet all the burdened people.
• 31:44
  Speaker 3: You meet some people that end up being your buddies in the parking lot there.
• 31:48
  Speaker 3: You see them every couple weeks and you just share a pour in the parking lot.
• 31:52
  Speaker 3: It's awesome.
• 31:52
  Speaker 3: Everything costs MSRP.
• 31:53
  Speaker 3: You're good, you don't have to buy anything on secondary and then the stuff you wait for you can always.
• 31:58
  Speaker 3: I'm always okay with trading.
• 31:59
  Speaker 3: I think trading's fine.
• 32:01
  Speaker 3: So if you get a bottle and you want of buying it for more I usually don't do it too often, but there's nothing that I'm really looking for, that I'm like oh, I have to go have this and I'll pay four times as much.
• 32:15
  Speaker 2: well, yeah, that see, that's that's what.
• 32:17
  Speaker 2: That's what I've done a lot of and uh and jeff knows because he helps me out a lot uh is I do a lot of trading to get the bottles that I want, and it's just through a network of knowing and knowing so many different liquor store owners, and all down here in the South and then in Virginia, both of those up there.
• 32:54
  Speaker 2: So it's just, it's just a network and that's how I get.
• 32:59
  Speaker 2: A lot of my stuff is through trade, yeah.
• 33:04
  Speaker 3: I do the same thing.
• 33:05
  Speaker 3: I'll meet people from Facebook and go trade bottles that they got from different states or wherever they get it from, and I'll trade them the stuff that they're looking for here.
• 33:12
  Speaker 2: All right, and then too, I'll get lucky and, like I say, I'll go to a few of these lotteries, especially this time of year.
• 33:23
  Speaker 2: Go to these liquor store lotteries.
• 33:25
  Speaker 2: That's what they do here in the in the South, like, uh, the States that don't aren't state run South Carolina and Georgia A lot of the liquor stores.
• 33:34
  Speaker 2: They will save up a lot of their allocated stuff and then, uh, from like black Friday all the way to up until Christmas, almost every weekend, uh, there's a liquor store within three hours of me that's having a lottery and it generates, you know, anywhere from you know 50 to hundreds of people to go and all you do, get in line, get a ticket, grab a ticket and then all of a sudden they start drawing tickets.
• 34:04
  Speaker 2: You get lucky and you know, go in, pick out a bottle and you pay MSRP for it hey, matt.
• 34:13
  Speaker 2: And then they make a killing.
• 34:15
  Speaker 2: That day you got muted, matt Unmute.
• 34:22
  Speaker 1: I don't know how, but all of a sudden you were.
• 34:25
  Speaker 1: I don't know what happened.
• 34:26
  Speaker 2: Yeah, I see the red mute on his mic.
• 34:31
  Speaker 1: He's going to unmute.
• 34:35
  Speaker 3: There you go, there we go.
• 34:42
  Speaker 1: And what's up with you, Nash?
• 34:43
  Speaker 1: You keep going in and out.
• 34:44
  Speaker 1: Is it a new microphone?
• 34:51
  Speaker 2: We've got some real bad weather, real bad thunderstorms and stuff down here right now.
• 34:56
  Speaker 2: So we're glad that we have wi-fi and internet, all right.
• 35:02
  Speaker 2: So, anyways, it's been raining here all day and and since about five o'clock it's been just thunderstorming and pouring rain.
• 35:12
  Speaker 1: We're supposed to get up to like three inches of rain tonight, so look for flash flooding all around here I think we're supposed to get a little bit of snow coming up right, matt, I think that's what they're saying.
• 35:22
  Speaker 3: Some I think we are overnight tonight.
• 35:24
  Speaker 1: I think we're supposed to get some snow yeah, we could suck, yeah, I hate snow, um, so put your get this toasted and then we're going to compare it to the double oak matt.
• 35:34
  Speaker 1: So put some double oak in your glass and let's real quick when we?
• 35:41
  Speaker 1: Peerless has always been with, john Waddell has been a, and then I believe her name is Elena, elena there at Peerless from the start, at the barbecue, when we went down to the barbecue there.
• 36:01
  Speaker 1: That one time, nash, when we were down at the barbecue, we met Elena I've got my Peerless hat that she got there for me and we had her on the podcast.
• 36:11
  Speaker 1: And then John Waddell we were hanging out in New Orleans with him and he kept talking about the toasted and we tasted the toasted in New Orleans, matt, and that's where we really liked it.
• 36:25
  Speaker 3: This is awesome.
• 36:26
  Speaker 3: I just actually traded for these two from my foolproof from our sitting in the parking lot.
• 36:31
  Speaker 1: Well, now that John's head of the barrel picking program there.
• 36:36
  Speaker 1: We'll probably be going down there.
• 36:38
  Speaker 1: I think john does some of the coolest posts on facebook and youtube that there is.
• 36:44
  Speaker 1: You know what I mean?
• 36:45
  Speaker 1: Uh, what he does is just fantastic, it's, it's, it's awesome.
• 36:51
  Speaker 1: I mean honestly so, um nash, do you got your?
• 36:56
  Speaker 2: uh, um Nash, do you got your uh yours in there Toasted toasted oak or double oak Toasted.
• 37:02
  Speaker 2: Yeah, I got toasted.
• 37:04
  Speaker 2: This one that you got me, I believe, is batch two.
• 37:12
  Speaker 2: Yeah, it should be the same batch.
• 37:18
  Speaker 3: And uh, matt, I actually picked these up in uh, cleveland at a liquor store in Cleveland when I flew in last year really I'm going to have to start looking for these, because I couldn't even find the double oaks and I was like you know what?
• 37:29
  Speaker 3: There was a guy online and I was like he's like I have two careless double oaks if you want to trade for your foolproof, and I'm like okay, so I was fine, I got another one over there like an extra, so actually, I got.
• 37:45
  Speaker 2: I got batch one, uh, because I'd actually got mine first, and then, when I flew in up there, uh, I found that one for Jeff.
• 37:57
  Speaker 2: Oh, that's awesome.
• 38:00
  Speaker 2: So you got batch two, right, jeff?
• 38:03
  Speaker 1: Yeah, I got batch two yeah, and I'm drinking it now.
• 38:07
  Speaker 1: What's your proof on that?
• 38:10
  Speaker 1: Yeah, I was looking for the.
• 38:13
  Speaker 1: Oh, there they are.
• 38:15
  Speaker 1: They were hiding, let's unhide them.
• 38:18
  Speaker 1: I'll tell you what this one is and give you a read.
• 38:21
  Speaker 1: It is 109.4.
• 38:24
  Speaker 1: What's yours?
• 38:30
  Speaker 2: Mine's 111.1.
• 38:34
  Speaker 2: Yeah, I got batch one.
• 38:40
  Speaker 1: And I got batch two.
• 38:40
  Speaker 1: The bourbon whiskey was finished in a toasted barrel, heated with a smaller flame for a more extended period of time than the standard charring method.
• 38:45
  Speaker 1: One thing that Peerless does is sweet mash.
• 38:53
  Speaker 1: They don't do a sour mash, no water added, which means that when they pot still or they distill each batch they don't take any from the other batch.
• 39:05
  Speaker 1: I would say that there's not a lot of people that do that.
• 39:09
  Speaker 1: I know that Wilderness Trail was able to do sweet matches consistently because they understand yeast really well.
• 39:18
  Speaker 1: You know, when you don't use one batch and you don't take the yeast from the the prior batch, it's really hard to get it to be consistent.
• 39:27
  Speaker 1: So one of the things that peerless does really well in my opinion is once they have decent, decent distillate, but they're, they're maturing and their flavors that they get on their batches are fantastic.
• 39:44
  Speaker 1: In my opinion it goes with the you know the real kentucky bourbons and whiskeys that just, it's just they.
• 39:53
  Speaker 1: They fit right in and they've got that big flavor, either caramels or whatnot.
• 39:59
  Speaker 1: But this toasted here instead of a charred barrel, um is, I mean honestly, there's a lot of rich flavors.
• 40:07
  Speaker 1: Um, but it.
• 40:11
  Speaker 1: What I can say is a lot of stuff like the double oaks and, and they're, they're.
• 40:15
  Speaker 1: They're small batches.
• 40:16
  Speaker 1: When you drink them they're very um, what would you say?
• 40:23
  Speaker 1: Uh, concentrated the flavors, concentrated on your palate.
• 40:27
  Speaker 1: Where this toasted, the flavor spreads out.
• 40:31
  Speaker 1: So it's really kind of a cool.
• 40:33
  Speaker 1: Um, you know, a really cool change.
• 40:37
  Speaker 1: When we were in New Orleans and we drank this with John, he basically said he was just talking about how this is such a more approachable bourbon for everybody.
• 40:54
  Speaker 1: I would have to agree At 109%.
• 40:56
  Speaker 1: It's pretty damn good.
• 41:01
  Speaker 3: I had to get one of them toasted ones, because I don't think I've had the toasted one yet.
• 41:05
  Speaker 2: Oh yeah, You'll love this.
• 41:06
  Speaker 2: Yeah, lots of brown sugar.
• 41:11
  Speaker 1: It's got brown sugar, you taste a little bit of the oak, but it's a bourbon, drinker's bourbon, you know what I mean.
• 41:21
  Speaker 1: It's got just enough sweetness, that's got some leather, it's got some oak and it's got some brown sugar and you're like it's got a nice balance.
• 41:30
  Speaker 1: And at 109, like who's gonna, who's gonna scoff at 109.6 or 111 proof I?
• 41:36
  Speaker 1: I mean, those are realistically, in my opinion.
• 41:40
  Speaker 1: The home runs um, and that's another thing that I will say that um, that peerless does on their labels.
• 41:50
  Speaker 1: You know, like, if you're trying to find out on a stag junior or just a stag, what batch it is, to find that you gotta find the, the, the little bottle code that's just on the bottle.
• 42:03
  Speaker 1: You barely can read it.
• 42:05
  Speaker 1: You don't know really which batch it is unless you know where to look.
• 42:09
  Speaker 1: But these right here, they basically say right on there, like for this, for instance um, this one is 505, 1102 for this, um, double oak.
• 42:23
  Speaker 1: You know.
• 42:24
  Speaker 1: So you know what the batch is.
• 42:25
  Speaker 1: Now, people who are um astute to batches on the stag can tell you the batch based off of the proof.
• 42:35
  Speaker 1: But, but, but peerless is straightforward just telling you what batch it is.
• 42:40
  Speaker 1: They don't make it a mystery.
• 42:43
  Speaker 1: You don't have to search far for it, and I like that.
• 42:49
  Speaker 1: I really do.
• 42:52
  Speaker 3: I think Peerless puts their batch number on the bottom.
• 42:55
  Speaker 3: Here Mine says batch 10, but when you've got a stag, the stag tells you the batch on the bottom too, though it says uh yeah 23b on the newer ones, the juniors were the ones that you had to do that with that's.
• 43:06
  Speaker 3: We had to go to the proof and tell you which batch in here.
• 43:08
  Speaker 3: But the new stags without the junior have it on the label now, just like on the bottom right with those ones really because I have one of the newer ones.
• 43:16
  Speaker 1: I have one too that Nash gave me last year for Christmas, which I don't I never opened yet because I just finished my other one.
• 43:27
  Speaker 1: I got the first batch of Stag when they took off the Junior.
• 43:35
  Speaker 3: And that one didn't have the batch on the front label on the bottom right corner.
• 43:40
  Speaker 1: No, not the first one.
• 43:42
  Speaker 1: So that's a good one.
• 43:43
  Speaker 3: Maybe it started in 2022 then, and then the 2023s have it on it and the 24A has it on it too.
• 43:59
  Speaker 2: All right.
• 44:03
  Speaker 1: What do you think of this match?
• 44:04
  Speaker 1: I can pull up a bunch of bunch of the juniors.
• 44:05
  Speaker 2: I don't want you to, I want you to tell me what you think of this peerless, this toasted.
• 44:08
  Speaker 2: It tasted like, tastes like a, partly like a bit of honey.
• 44:14
  Speaker 1: You remember the bit a bit of honey yeah, that's why I had to pull my wisdom tooth, because I was eating a bit of honey and my wisdom tooth broke out.
• 44:23
  Speaker 2: And that caramel and that honey.
• 44:27
  Speaker 1: Yeah, you wrecked Peerless Toasted forever for me now, Because I love Biddle Honey and I was eating a Bdle Honey and that's what ripped my wisdom tooth out.
• 44:39
  Speaker 1: All of a sudden, the Biddle Honey had my wisdom tooth crunching up in it.
• 44:46
  Speaker 2: It's a trigger.
• 44:48
  Speaker 1: And then I had to have them pulled out, both of them, oh my God.
• 44:51
  Speaker 1: And now you mentioned Biddle Honey.
• 44:54
  Speaker 2: I can't believe it.
• 44:55
  Speaker 2: I'll take the rest of that bottle with me and I'll share it with Matt when he comes down to the.
• 45:03
  Speaker 1: Christmas party?
• 45:04
  Speaker 1: Yeah, that'd be awesome.
• 45:05
  Speaker 1: I'm hyped.
• 45:05
  Speaker 1: Hey, matt, the one thing you'll know about Nash, it's like for like.
• 45:09
  Speaker 1: When me and Nash are together, man, we're like brothers, but as soon as we're with someone else, I'm just a secondary citizen and everybody else is.
• 45:20
  Speaker 3: But you got to understand, though someone else I'm just a secondary citizen and everybody else is you gotta understand, though he talks to you more than he talks to me.
• 45:24
  Speaker 3: So you know what I'm saying.
• 45:25
  Speaker 3: It's gotta you gotta keep it, keep it going through the circle like I mean, for god's sakes, matt, he does this to strangers yeah, I do that's just a friendly guy, though he does that.
• 45:41
  Speaker 2: Absolutely.
• 45:41
  Speaker 1: Now.
• 45:42
  Speaker 2: John.
• 45:47
  Speaker 1: Actually you're wrong, jeff, because I've never met a stranger yet.
• 45:49
  Speaker 1: My point freaking exactly.
• 45:50
  Speaker 1: They're all your brothers, that's right.
• 45:56
  Speaker 1: Anyways, all right, brothers in spirit.
• 45:59
  Speaker 1: So I wanted to compare the toasted to the double oak.
• 46:02
  Speaker 1: I mean the toasted one, now the double oak.
• 46:05
  Speaker 1: You know how much, actually the number.
• 46:09
  Speaker 1: You gave me batch one on double oak that first year and I still believe I have that sample bottle too.
• 46:19
  Speaker 1: But that double oak, the first batch, was so good it actually was runner-up, or it was runner-runner-up.
• 46:27
  Speaker 1: It took a third-place bronze on Bourbon of the Year.
• 46:32
  Speaker 2: Yes, I want to say that this bottle, what I've got of this, this is.
• 46:38
  Speaker 2: This is batch two.
• 46:39
  Speaker 3: All right what's the number on a newer version than the double oak, because if they're one batch one and two, I have a batch 10 of double oak.
• 46:49
  Speaker 3: So are they is that newer than the double oak is the double oak's been?
• 46:53
  Speaker 1: more batches.
• 46:53
  Speaker 1: Oh yeah, the double oak came out like three years ago.
• 46:58
  Speaker 2: I'll tell you exactly when the Double Oak came out.
• 47:00
  Speaker 2: I got it right here it was three years ago in September.
• 47:04
  Speaker 2: No, no, actually the Double Oak bourbon release was September 18, 2021.
• 47:14
  Speaker 3: Three, you're right, yeah, three years ago.
• 47:16
  Speaker 2: Yeah, no, three years ago.
• 47:20
  Speaker 2: Yeah, yeah, it was actually by accident that the double oak come about.
• 47:25
  Speaker 2: I got it right here.
• 47:31
  Speaker 3: I did have it this double oak is amazing.
• 47:36
  Speaker 3: We ended up picking a bottle on our way back from Kentucky when we came down with you guys for the buff, so and uh, steve owns one in the random store and we cracked that open shortly after we got home.
• 47:48
  Speaker 3: And then I just went to a bourbon tasting three weeks ago and I tried it again and then the guy offered me to trade these two for the foolproof and I was like, absolutely, let's do that.
• 47:57
  Speaker 3: So now I have some.
• 47:58
  Speaker 3: I I think this bottle hit me pretty well and I'm like, okay, I gotta get some of these, because these are, these are really, really good.
• 48:04
  Speaker 2: This is what you got this is how double oak came about.
• 48:07
  Speaker 2: It was born of a happy accident when a leaky barrel forced the distilling team to transfer its liquid into a new charred oak barrel.
• 48:14
  Speaker 2: Exposure to that second barrel gave the whiskey amped up flavors and lots more complexity.
• 48:20
  Speaker 2: This is a bourbon that has gone into overdrive and it handles the road just fine.
• 48:25
  Speaker 2: Its syrupy, sweet texture is checked by the oak influence and the palate opens to flavors aplenty Dried peaches, warm apple pie, Christmas spice, gingerbread, raisin cake, chocolate and pumpkin puree.
• 48:39
  Speaker 2: Perfect as a holiday warmer or backyard barbecue sipper.
• 48:43
  Speaker 2: This whiskey is for all seasons, says David Fleming of Whiskey.
• 48:48
  Speaker 1: Advocate this right here, Matt, this is what you got to do when you go to Peerless.
• 48:58
  Speaker 1: That's the bottle from the distillery it.
• 49:04
  Speaker 1: It's 200 milliliter and it's dope like like.
• 49:06
  Speaker 1: They'll have special releases and they'll release all the 750s, but they'll have like two of these, but they'll have like.
• 49:13
  Speaker 2: This is all I have left this is they'll.
• 49:16
  Speaker 1: they'll be like like 500 of these for sale after, and it's like from a podcaster's point of view, like every time you go to buy them all.
• 49:25
  Speaker 2: It doesn't take money on yours right.
• 49:28
  Speaker 1: Because who drinks whole bottles of shit?
• 49:30
  Speaker 1: Right, we taste it right.
• 49:32
  Speaker 1: Yep, yeah, matt drinks whole bottles.
• 49:35
  Speaker 1: I'm sorry, especially if it's Super.
• 49:43
  Speaker 2: Nash does.
• 49:43
  Speaker 1: If it's, what is it?
• 49:45
  Speaker 1: Oh my God, especially if it's Penelope Rio.
• 49:54
  Speaker 2: I've yet to this date, I've still not tried.
• 49:57
  Speaker 1: Penelope Rio Matt just drinks whole bottles.
• 50:01
  Speaker 1: I have one.
• 50:03
  Speaker 3: So when you come, you might be able to get it.
• 50:07
  Speaker 2: I love this bottle.
• 50:08
  Speaker 3: It's like dessert.
• 50:09
  Speaker 3: That's how much is left.
• 50:10
  Speaker 3: There's not much but it's there.
• 50:11
  Speaker 3: I'm working on getting another one, though, so now I know how to get them.
• 50:14
  Speaker 3: So I'm like okay, now.
• 50:15
  Speaker 1: Wait, you guys do know that.
• 50:17
  Speaker 3: Penelope just dropped Savannah.
• 50:18
  Speaker 3: Today I just seen it come out today from Penelope.
• 50:22
  Speaker 2: Savannah.
• 50:23
  Speaker 3: That's the Brum Barrel one that's rested in the Maple Cabin.
• 50:25
  Speaker 1: So I have a question I think I may have a new one to go for Matt, when we were at Yellowstone for the bus tour, did you buy the Yellowstone Brum Barrel finish, absolutely.
• 50:38
  Speaker 3: Did you buy the Yellowstone Brum Barrel finish?
• 50:39
  Speaker 3: Absolutely, and Stephen Fontaine signed mine so did you open it yet?
• 50:44
  Speaker 3: No, because we had another open one already.
• 50:46
  Speaker 3: See, that's my number Do you like that, love this one.
• 50:52
  Speaker 3: This was my favorite one when we went there.
• 50:55
  Speaker 1: I was like I'm on that one.
• 50:56
  Speaker 1: I have that bottle too sitting over there, but I haven't opened it because Stephen signed it, even though I liked it.
• 51:01
  Speaker 1: I think I'm going to try and get a hold of another one if I'm around, you know, if I can find it.
• 51:06
  Speaker 1: So I'm in Michigan, at my son's up in Interlochen, and it's up by Traverse City, okay, way at the top of Michigan, right on Lake Michigan, on the West side, and I'm at this gas station and there at the gas station is a bottle of Yellowstone rum, barrel finish, and it's sitting on the shelf and I'm like I'm just curious how much that is.
• 51:36
  Speaker 1: And she could not find a price for me.
• 51:39
  Speaker 1: I'm like I think that's $25.
• 51:42
  Speaker 1: She goes I can't sell it, I can't find the price, but it's $25.
• 51:46
  Speaker 1: I tried to convince her.
• 51:47
  Speaker 1: I'm like it's a $25 bottle, but I'll give you $30.
• 51:50
  Speaker 1: She's like no, I can't, my boss, there's no, whatever.
• 51:53
  Speaker 1: I got to make sure and whatever I mean I tried to talk her out of it.
• 52:01
  Speaker 1: I could not get that bottle.
• 52:01
  Speaker 1: All right, so let's all pour the pure we really have those in Ohio though Do we.
• 52:07
  Speaker 3: They do come to Ohio.
• 52:08
  Speaker 3: There's two of them.
• 52:09
  Speaker 3: There's another one that's a red label.
• 52:10
  Speaker 3: I don't know what to finish on that one, but there's a secondary one too.
• 52:13
  Speaker 3: That's with it, usually on the shelves.
• 52:19
  Speaker 1: I should look for it because I want to drink one, because I really love rum barrel finished, anything that goes back to my priority.
• 52:24
  Speaker 3: We might be on this one if I can't find another one, all right.
• 52:28
  Speaker 1: So I'm going to put you got your peerless, let's pour the double oak.
• 52:37
  Speaker 2: Wow.
• 52:37
  Speaker 2: See this peerless double oak is like ridiculous.
• 52:44
  Speaker 2: I really like this bottle.
• 52:45
  Speaker 1: I do too, yeah, I do too oh it's, and so it's got to be opened, in my opinion, and and bourbons have to be open, especially certain ones to breathe.
• 52:52
  Speaker 1: If you ever get any bottle, that is, when you open it on the neck, pour and there's too much oak or too much heat, you need to cork it and set it up for about three, four months and kit it again and that heat and that oak will be gone.
• 53:14
  Speaker 2: I swear to.
• 53:14
  Speaker 1: God, that the oak disappears with age, like once you open it.
• 53:20
  Speaker 1: That's what the oxygen does.
• 53:22
  Speaker 1: It just works on that oak to get it out.
• 53:26
  Speaker 3: See, that peerless bottle is so dark that even if you take another double oak and you put it next to it, can you tell the color difference here on these two bottles?
• 53:36
  Speaker 3: Oh yeah, Holy beer.
• 53:40
  Speaker 1: Yeah the peerless, oh yeah, yeah the Peerless, the Peerless.
• 53:42
  Speaker 1: That Peerless looks almost like a coffee, yeah, but that's the difference, absolutely.
• 53:49
  Speaker 1: That's the difference between.
• 53:51
  Speaker 1: Kentucky and Tennessee and Indiana With the Heaven's Door.
• 54:01
  Speaker 3: Yeah, I mean you've got a Woodford Double Oak.
• 54:02
  Speaker 3: That's the Double Oak's pretty close, but it's not even as dark as it is.
• 54:06
  Speaker 3: No, not at all.
• 54:07
  Speaker 2: You can even tell the difference between the toasted and the Double Oak.
• 54:12
  Speaker 1: That Double Oak is so dark and rich, yeah, but don't say Woodford Double Oak, it can hold its own, but it doesn't.
• 54:18
  Speaker 1: This is barrel strength and Woodford's at 94-point-whatever.
• 54:22
  Speaker 1: I mean, there's nothing you can do about it.
• 54:24
  Speaker 1: If someone, if they well, they do come out with barrel-proof Double Oak, that's when they make those releases at the distillery.
• 54:35
  Speaker 2: Here's the proof on yours, jeff, on this.
• 54:39
  Speaker 1: Peerless, yeah, double Oak is 107.9.
• 54:46
  Speaker 2: Yeah, mine's 107.9.
• 54:48
  Speaker 2: So we have the same batch yeah, so E0511-02?
• 54:55
  Speaker 2: .
• 54:55
  Speaker 2: Yeah.
• 54:57
  Speaker 1: That's it.
• 54:57
  Speaker 1: Yeah, we got the same double of it.
• 55:04
  Speaker 3: Yeah, because you buy it.
• 55:05
  Speaker 3: What batch are you guys on there?
• 55:09
  Speaker 3: What batch is that?
• 55:11
  Speaker 1: What batch you guys have it just says I believe it's batch 2.
• 55:17
  Speaker 1: Yeah, I think it's batch 2.
• 55:18
  Speaker 1: Because initially he gave me batch one and I lost my mind.
• 55:21
  Speaker 1: I, I drank that, I lost my mind, and then he came up and gave me batch two, which wasn't as good, but it is now.
• 55:31
  Speaker 3: You know this one reminds me of like if you guys ever took graham crackers, put them on a cookie sheet, took butter, brown sugar, brown sugar and crushed up pecans and melted the butter into it and then poured it on the graham crackers and cooked it, and then you take it out and you break all the graham crackers up.
• 55:47
  Speaker 3: That's what this one tastes like to me.
• 55:49
  Speaker 3: It's like a baked good that like my grandma used to make.
• 55:53
  Speaker 3: Like it's fantastic.
• 55:54
  Speaker 3: I think that's why this one hit me so hard.
• 55:56
  Speaker 3: When I had it I had to go buy one because I was like this reminds me of when I was little Like I like this stuff.
• 56:12
  Speaker 2: What you just mentioned right there is like the basis of a pecan log roll that my grandmother used to make, and that's how she took the graham crackers, the butter and the pecans and all that and warmed it all up and melted the butter over it and then crunched it all up and that's what she made that bread roll, and then she ate it.
• 56:25
  Speaker 2: And then she made the nougat and all to go inside of that, and then she ate it.
• 56:30
  Speaker 1: Oh that sounds amazing she ate it, she ate it and then shit it back out, and that was the pecan log roll.
• 56:37
  Speaker 2: No, she didn't have a chance to hey Matt, hey Matt, there you go, the little boy got hold of it.
• 56:46
  Speaker 1: So let's, when we come up for that day, let's have Matt make that what your grandma used to make with your childhood.
• 56:53
  Speaker 1: Make that whole thing, yeah, and then we'll be drinking bourbon while we're eating that.
• 57:00
  Speaker 3: I can make that.
• 57:01
  Speaker 2: Awesome.
• 57:04
  Speaker 3: I've got a handful of people that want to swing by and meet you guys when you come down too, so we're going to have some fun.
• 57:10
  Speaker 2: All right, I'm looking forward to it.
• 57:13
  Speaker 2: I'm looking forward to coming to Lison's Bourbon Bar hanging out for a while Absolutely.
• 57:22
  Speaker 3: I might have to bring.
• 57:23
  Speaker 2: Roxy on.
• 57:25
  Speaker 3: Right, definitely yes.
• 57:26
  Speaker 3: Is Greg Schneider coming in for the Christmas party?
• 57:33
  Speaker 1: No, him and Susan can't make it.
• 57:38
  Speaker 3: I didn't know because I was like I mentioned him on your last podcast and he's like oh well, the next time I'm down there I'll give you a text and I'm like okay.
• 58:02
  Speaker 1: Let's hope it comes back.
• 58:03
  Speaker 1: All matt say that again balok is like ridiculous, matt, say that again, from when you said with greg you kind of cut out, but just say it again so yeah, greg's probably one of the nicest dudes I've ever met in my life.
• 58:14
  Speaker 3: You can literally call him in the middle of the night and I could tell he was in bed when I called him at your house too.
• 58:20
  Speaker 3: Right, I swear he was in bed.
• 58:21
  Speaker 3: He did get up, he grabbed the glass, he talked to us for a while and beyond the most nicest guy you will ever meet in your life, like greg is awesome.
• 58:29
  Speaker 1: No matter what time you call him, no matter what the instance, what day it is, he will pick up and he's just a nice guy like it's perfect so we used to do these lives on on this channel, right on this channel that I was working with, and they would put it up there and put the lives up and I wasn't getting good reception.
• 58:48
  Speaker 1: But after one of these lives, me, um, me, and, and young Nose, and Xavier called him Matt, he was in the middle of passing a kidney stone and he still picked up the phone with sweat on his brow and answered our questions.
• 59:19
  Speaker 3: Holy shit.
• 59:20
  Speaker 1: Oh, my god, we were sitting there going.
• 59:22
  Speaker 1: We're sorry for calling no, no, no, and he'd be like I'm like he goes.
• 59:31
  Speaker 1: No, I want to do it, it's distracting me.
• 59:34
  Speaker 1: He's passing a kidney stone.
• 59:36
  Speaker 1: Hey, talking to us.
• 59:40
  Speaker 2: I could not believe it.
• 59:41
  Speaker 2: Walker just reminded me that we had the Rio on the bus.
• 59:45
  Speaker 2: Yeah, I took it home.
• 59:48
  Speaker 3: Yeah, that's right, yeah we had the Rio on the bus.
• 59:52
  Speaker 3: I did taste it, but we had a lot on the bus that day.
• 59:58
  Speaker 2: I don't really remember the Rio until now, but I do remember it now.
• 1:00:05
  Speaker 3: It tastes like a cinnamon at the mall after walking all day and you're super tired.
• 1:00:10
  Speaker 3: It's got the frosting, the cinnamon, the roll in it.
• 1:00:13
  Speaker 3: It's fantastic.
• 1:00:14
  Speaker 3: I love it.
• 1:00:15
  Speaker 3: It's quite possibly my favorite Rio product up to this point.
• 1:00:18
  Speaker 3: I think the banner might come in a very close first or second there, I don't know.
• 1:00:25
  Speaker 3: We're going to have to go with that one and see if that's better.
• 1:00:26
  Speaker 1: So you're saying well, when you cross-brand, you've had the Chicken Cock Island Rooster right and you've had the.
• 1:00:35
  Speaker 1: Actually, no, I haven't had that one.
• 1:00:37
  Speaker 1: Oh, the year of the rooster, oh my gosh.
• 1:00:40
  Speaker 1: That's crazy.
• 1:00:45
  Speaker 3: I had the Kentucky Owl Rum Barrel finish the 11th year with Mike at Jervasi for our anniversary when you came down and seen us when I got in trouble.
• 1:00:55
  Speaker 3: I've never had the chicken cock one yet.
• 1:00:58
  Speaker 2: I'll have to bring you a sample of the Island Rooster then, because I've got a couple bottles of that he's going to be at the Christmas party too.
• 1:01:09
  Speaker 1: Matt's coming down to the Christmas party.
• 1:01:10
  Speaker 1: You're going to hit the pregame, and when you hit the pregame you can have some Island Rooster.
• 1:01:17
  Speaker 3: Sounds good to me.
• 1:01:17
  Speaker 3: I'm going to try to get my wife to come down early and we're going to try to hit your house first.
• 1:01:21
  Speaker 3: That's the goal.
• 1:01:22
  Speaker 3: But, we'll see how that works.
• 1:01:26
  Speaker 1: I don't know she can hang out with Roxy.
• 1:01:28
  Speaker 1: Roxy's going to.
• 1:01:29
  Speaker 1: She'll be how she pre-games is.
• 1:01:31
  Speaker 1: She doesn't drink, oh man.
• 1:01:35
  Speaker 3: Yeah, but she has those white chocolate bourbon bottles.
• 1:01:37
  Speaker 3: Oh man, yeah, because you've got to keep an eye on them.
• 1:01:49
  Speaker 1: What was I saying?
• 1:01:50
  Speaker 2: Okay, you guys were talking at the same time I'll tell you this guys, we're going to have some nice cigars up there at the Christmas party.
• 1:02:00
  Speaker 2: I'm bringing up some great smokes from this cigar shop that I found.
• 1:02:05
  Speaker 2: These guys man the largest humidor I've ever walked into in my life over in Greenville, and these guys are so cool.
• 1:02:15
  Speaker 2: They've been in business for about 17 years now and they travel abroad and do some of their own cigar picks and everything.
• 1:02:28
  Speaker 2: So, yeah, we're going to have some great smokes, yeah.
• 1:02:32
  Speaker 2: Everybody get up to the Christmas.
• 1:02:35
  Speaker 1: Let's just do a plug for the Christmas party.
• 1:02:38
  Speaker 1: It's Friday, january 27th.
• 1:02:40
  Speaker 1: It's at Gervasi.
• 1:02:41
  Speaker 1: It's growing, getting bigger all the time.
• 1:02:44
  Speaker 1: It's at the Stillhouse there.
• 1:02:46
  Speaker 1: I invited the master distiller, shade Primor, to come to it.
• 1:02:51
  Speaker 1: This is going to be off the charts, but they have a cigar patio, heated cigar patio.
• 1:02:55
  Speaker 1: The pours are going to be off the charts, but they have a cigar patio, heated cigar patio.
• 1:02:59
  Speaker 1: They've got the pours are going to be off the charts.
• 1:03:03
  Speaker 1: Everything's happening.
• 1:03:04
  Speaker 1: I got to get over there tomorrow night.
• 1:03:05
  Speaker 1: I'm going to stop by and talk to Mike and Shane just to firm up what we're going to do.
• 1:03:13
  Speaker 1: But this party will have.
• 1:03:16
  Speaker 1: Super Nash is going to have a couple really good giveaways and so I've got one already.
• 1:03:21
  Speaker 1: We like to do that Now.
• 1:03:23
  Speaker 1: We're sad that Andrew wasn't able to keep going with the Scotchy Bourbon Boys.
• 1:03:31
  Speaker 1: His life has changed in a direction that he needs to keep whiskey in a corner now on the back burner.
• 1:03:41
  Speaker 1: But last year the giveaways that Andrew brought up he does those barrelheads, I mean the Pappy Van Winkle barrelheads.
• 1:03:51
  Speaker 1: But this year we're going to have bourbon giveaways, so everybody who comes attends.
• 1:03:56
  Speaker 1: But this is going to be off the charts.
• 1:03:58
  Speaker 1: There's going to be a lot of people that are.
• 1:04:01
  Speaker 1: We should have some local celebrities and that type of thing.
• 1:04:06
  Speaker 1: Uh, one of the cool things that happened here in uh, here in canton, ohio, we have a morning show, rock 106.7 morning show.
• 1:04:15
  Speaker 1: Stansberry in the morning has great ratings.
• 1:04:18
  Speaker 1: He's actually his podcast of the show is starting to take off so hopefully he becomes nationally syndicated.
• 1:04:25
  Speaker 1: But he's a great guy.
• 1:04:27
  Speaker 1: He was here tonight.
• 1:04:28
  Speaker 1: I was able to give him a bottle of Eagle Rare because he was looking for it and I've got a lot of Eagle Rare, god knows I do.
• 1:04:35
  Speaker 1: But super great guy.
• 1:04:38
  Speaker 1: But on thursday when we were talking, when he was talking about this bill, he brought up the scotchy bourbon boys.
• 1:04:45
  Speaker 1: So I got about matt.
• 1:04:47
  Speaker 1: I got about 14 texts on on last last, uh, or no, not last.
• 1:04:54
  Speaker 1: But what is today, thursday, right?
• 1:04:56
  Speaker 1: No, today's Tuesday, tuesday, tuesday.
• 1:04:59
  Speaker 1: So it would have been last Friday.
• 1:05:02
  Speaker 1: All of a sudden I'm getting all these texts about how he's talking about us.
• 1:05:08
  Speaker 1: So when you have like 13 people texting you, hey, stansbury's talking about you, stansbury's talking about you.
• 1:05:15
  Speaker 1: So that was kind of cool getting a little plug.
• 1:05:20
  Speaker 1: So tonight I was able to give him the bottle of Eagle Rare that I had.
• 1:05:23
  Speaker 1: He didn't mind that it was open.
• 1:05:24
  Speaker 1: His friend, when they were at the Browns game, dropped his flask of Eagle Rare and it exploded and he was upset.
• 1:05:33
  Speaker 1: So I was able to replenish a bottle for them.
• 1:05:38
  Speaker 1: I mean, you know, it's just like anything else.
• 1:05:40
  Speaker 1: They felt the same way about the bill.
• 1:05:43
  Speaker 1: It's just kind of like you can't take away a dad on the day of his son's birth buying a bottle and then waiting 21 years to open it with him because that's the day he was.
• 1:05:57
  Speaker 1: You can't just crack it because it ain't going to last 21 years on a crack.
• 1:06:01
  Speaker 1: So it's just that simple.
• 1:06:04
  Speaker 1: So what else do you want?
• 1:06:07
  Speaker 2: tell everybody about Cleveland on the Rocks enlighten everybody about what you do and what you guys represent.
• 1:06:17
  Speaker 3: So basically, we do a new bottle Monday.
• 1:06:19
  Speaker 3: Every Monday we got a new bottle and what you guys represent.
• 1:06:20
  Speaker 3: So basically, we do a new bottle Monday.
• 1:06:21
  Speaker 3: Every Monday we've got a new bottle.
• 1:06:22
  Speaker 3: We open it up, see how much it is, see what it tastes like, see what it smells like.
• 1:06:26
  Speaker 3: If you guys get on par with the taste of it, you can go buy it for that price, at least in Ohio.
• 1:06:30
  Speaker 3: And then on Thursdays we do beer reviews so we get all the newest beers that come to Ohioio.
• 1:06:37
  Speaker 3: All the barrel aged stuff is usually where I go at um.
• 1:06:39
  Speaker 3: We also do ales, porters, stouts, this anything you can think of beer wise and we do a review on beers.
• 1:06:45
  Speaker 3: I have some of those people that know more, way more about beer than I do and they have caves in their house with like 1500 bottle of beers.
• 1:06:52
  Speaker 3: So we do a lot of beer stuff and I'm starting to do different things.
• 1:06:55
  Speaker 3: On friday from now I'm going to do mixed updates again and we're doing tequilas and rums.
• 1:07:01
  Speaker 3: We're just going to start doing some of that stuff.
• 1:07:03
  Speaker 3: So we'll have all kinds of different stuff that you can buy from the store.
• 1:07:06
  Speaker 3: I haven't really gotten into any kind of vodka at all, but I feel like we need to do something like that, but vodka always gets me more messed up than anything else.
• 1:07:14
  Speaker 3: Vodka sucks.
• 1:07:14
  Speaker 3: It's not good for your liver.
• 1:07:17
  Speaker 1: If you want to die drink vodka, but when it comes to rums, you need to talk to Turner Wathen, because he does bourbon barrel aged rum.
• 1:07:28
  Speaker 2: And he does it at.
• 1:07:29
  Speaker 1: Starlight with barrels from Weller or Woodford Reserve, double Oak or Pappy Van Winkle.
• 1:07:40
  Speaker 1: I mean he's got some damn.
• 1:07:42
  Speaker 1: I mean it's good, it's some damn good, oh yeah.
• 1:07:46
  Speaker 2: He gets barrels from all over and then he gets rums from all over the world and brings them there and then he double ages them, like I said in whiskey barrels.
• 1:07:57
  Speaker 1: He's rolling fork the stuff that Ohio releases.
• 1:08:01
  Speaker 1: He's rolling fork.
• 1:08:03
  Speaker 3: Okay.
• 1:08:04
  Speaker 1: So he doesn't have to hook me up with him, I'll hook you up with him.
• 1:08:07
  Speaker 1: They have a.
• 1:08:10
  Speaker 2: And he also does the tequila too, I believe.
• 1:08:14
  Speaker 2: What is it Fortaleza?
• 1:08:18
  Speaker 3: Yeah, but he also CD talks about it all the time, right.
• 1:08:21
  Speaker 1: Yep, yes, cd talks about it all the time.
• 1:08:27
  Speaker 3: Yeah, I've got to get one of those.
• 1:08:28
  Speaker 3: I have all the Corazon's that are rested and everything Buffalo Trace, the Weller and Eagle Rare and I'm going to be doing a.
• 1:08:35
  Speaker 3: I was debating on a live or just shooting them on fridays and doing all the tequila so we could try all those, because some of my buddies are like very big tequila people so I've been trying to get on some tequilas and stuff so we were all over the place.
• 1:08:49
  Speaker 3: I'm learning how to get my liver to get all of them.
• 1:08:51
  Speaker 1: Well, let's get the rock on.
• 1:08:52
  Speaker 1: What's that?
• 1:08:55
  Speaker 1: Let's get the rock on.
• 1:08:59
  Speaker 3: Rock on Dwayne.
• 1:09:00
  Speaker 2: Johnson.
• 1:09:02
  Speaker 3: I did one of those.
• 1:09:03
  Speaker 1: Yeah, so who's what is?
• 1:09:08
  Speaker 1: What is?
• 1:09:11
  Speaker 1: What's his name?
• 1:09:13
  Speaker 1: Kevin the comedian.
• 1:09:17
  Speaker 1: He does tequilas.
• 1:09:18
  Speaker 1: They just came to Ohio and isn't he just Kevin James?
• 1:09:23
  Speaker 1: Isn't he running and doing signings, coming up?
• 1:09:28
  Speaker 3: Kevin Hart, I think, is coming to Ohio because he just did a thing where he's doing new stuff in Ohio.
• 1:09:31
  Speaker 3: I'll have to ask Dan when that's coming.
• 1:09:34
  Speaker 1: Yeah, because he's here, yeah.
• 1:09:37
  Speaker 3: Yeah, this week is the best for the guys named from the Bengals in Cincinnati.
• 1:09:44
  Speaker 3: Yeah, this week is the best.
• 1:09:45
  Speaker 3: Some of the guys named from the Bengals in Cincinnati will be signing those new Browns crown bottles in Ohio.
• 1:09:50
  Speaker 1: And then Joe Thomas is doing.
• 1:09:52
  Speaker 3: They say Browns on the front yeah, 102 proof.
• 1:09:56
  Speaker 1: Yeah, joe Thomas crown, he's doing that, signing, and then this week's maker's mark, the Bengals guy's name oh yeah, I did, but he's an ex-Bengal.
• 1:10:17
  Speaker 3: Picture what he looks like, because I saw the ad for it but I don't remember his name.
• 1:10:20
  Speaker 3: I'm not a real big football person.
• 1:10:22
  Speaker 1: Yeah, but the Bengal guy was, you know Joe Thomas is gonna went into the pro football hall of fame and the other Bengal, you know they didn't get Anthony Nunez, which everybody knows, but no, but, but um, yeah, that's happening in Cincinnati then in Cleveland, in two different places.
• 1:10:42
  Speaker 1: You're gonna go up there get your sign.
• 1:10:45
  Speaker 3: I was actually debating.
• 1:10:46
  Speaker 3: It's from 12 to 3, and I work till 2, so I might be able to make it.
• 1:10:49
  Speaker 3: It's only about 30 minutes away from my work, but it'd be right at the end, and I don't know how the line's going to be.
• 1:10:54
  Speaker 3: I'll have my buddies there, though, and I'll see if I can get in there I could tell you Joe Thomas will wait around.
• 1:11:02
  Speaker 1: He always did.
• 1:11:03
  Speaker 1: He was one of the best Browns and you know he came from.
• 1:11:08
  Speaker 1: He played college at Wisconsin and then played his whole career for the Browns.
• 1:11:13
  Speaker 1: Good guy, a Hall of Famer.
• 1:11:16
  Speaker 1: So that's definitely a good thing.
• 1:11:20
  Speaker 3: I'll take my Browns crown bottle down there for him to sign, because I have the big one, the 175.
• 1:11:24
  Speaker 3: I have that one but, I don't have that new one that came out, the brown one.
• 1:11:27
  Speaker 1: Yeah, but the the whole thing is is that he's signing the new ones, so they should have enough.
• 1:11:33
  Speaker 1: It's not like crown ever runs out that's true.
• 1:11:38
  Speaker 3: That is true.
• 1:11:39
  Speaker 3: The whole shelf of crown over here is stuff that nobody's ever seen before.
• 1:11:44
  Speaker 1: There's never a problem with not enough crown, there's no doubt about that.
• 1:11:47
  Speaker 1: You can still pick up the crown.
• 1:11:50
  Speaker 1: 20-year what was it?
• 1:11:53
  Speaker 1: 25-year, apple-flavored what was that?
• 1:11:58
  Speaker 1: The 25-year apple-flavored crown, apple crown, don't have that one?
• 1:12:03
  Speaker 1: Yeah, but you still can pick that up.
• 1:12:05
  Speaker 1: It's $250.
• 1:12:08
  Speaker 1: Yeah, I didn't say it was inexpensive.
• 1:12:10
  Speaker 1: I still see it on the shelf from time to time.
• 1:12:16
  Speaker 3: No, it's actually on the shelf from Crown, if you want to go to a crazy bottle Crown 31.
• 1:12:21
  Speaker 3: Have you ever seen Crown 31 before?
• 1:12:25
  Speaker 2: What is Crown 31?
• 1:12:27
  Speaker 3: Alright, ohio.
• 1:12:35
  Speaker 3: It's going out and they won't have it, just like the 18 years and it's a 31-year-old.
• 1:12:40
  Speaker 2: Crown, 31-year-old Crown and it's down.
• 1:12:42
  Speaker 3: 31 year old crown, 31 year old crown and it's down to 250 bucks from 500 on Pretty Chair.
• 1:12:47
  Speaker 3: On the last call, Sean yeah.
• 1:12:51
  Speaker 1: Because it's Baskin Robbins crown 31.
• 1:12:55
  Speaker 2: Glamorous 31 flavors huh 31 years.
• 1:13:03
  Speaker 3: The other one that I'm actually looking for is that cookie maker's mark that just came to Ohio, that's in the heart bottle and the stellar age bottle.
• 1:13:10
  Speaker 3: Now, well, that's the new one that just came yesterday.
• 1:13:14
  Speaker 1: Same here.
• 1:13:15
  Speaker 1: I think I'm going to try and pick that up tomorrow.
• 1:13:19
  Speaker 2: You are.
• 1:13:19
  Speaker 2: You're not going to try.
• 1:13:20
  Speaker 2: You are, you promised me.
• 1:13:22
  Speaker 1: I'm going to be at the place where I go.
• 1:13:25
  Speaker 1: If they have it.
• 1:13:25
  Speaker 1: I'm only allowed to have one of each, so I'll buy one of each.
• 1:13:29
  Speaker 2: Don't make me come up there, because I will it's Tuesday at different stores right here.
• 1:13:37
  Speaker 3: I know, but they came out earlier this week, but you've had other stuff to do.
• 1:13:41
  Speaker 1: I understand Superdash comes secondary in your market.
• 1:13:42
  Speaker 2: I know, but Mike see, they came out earlier this week, yeah, but Mike, I don't think they're still but you've had other stuff to do, I understand.
• 1:13:48
  Speaker 3: Super Dash comes secondary in your market.
• 1:13:50
  Speaker 2: Well, see, they have this coming out too, yep, except this one's two years old, see, that's another thing that I love See that's why I always love coming up this week every year is because this is when all the Maker's Mark starts coming out in Ohio, and so I start in Cleveland, hitting all the places, going all the way over to Jeff in Canton, and I'm picking up and loading up on all the Ohio Makers marks.
• 1:14:26
  Speaker 1: Yeah, what do you do?
• 1:14:27
  Speaker 1: You started because we're past tense on that.
• 1:14:32
  Speaker 1: Now I know.
• 1:14:35
  Speaker 2: I'm recruiting you to do this for me this year.
• 1:14:38
  Speaker 1: Yeah, I'm going to be working my feet and hands to the bone, standing and trying to find it for you while you're like partying at the christmas, all you need to do is walk in during your lunch hour I'm gonna, I promise, look cut back on a cheeseburger for me I know I promise I don't I'll walk in after my lunch hour and pick up the two.
• 1:15:05
  Speaker 2: Did you hear that After he should be on the way to his lunch hour?
• 1:15:10
  Speaker 1: That's what I would do.
• 1:15:12
  Speaker 2: That's what Super.
• 1:15:13
  Speaker 1: Nash would do.
• 1:15:13
  Speaker 2: That's what I would do for Matt.
• 1:15:15
  Speaker 1: No, the drop happens three quarters through my lunch hour and I will be there three quarters through it, but for the first three quarters I lunch hour and I will be there three quarters through it, but for the first three quarters I'm eating lunch, fucker anyways, you eat a burger and get those at the same time.
• 1:15:31
  Speaker 1: It's more like a chicken salad exactly stop it.
• 1:15:35
  Speaker 3: Not a burger, no, but I will tell you hey look, the good thing about this year is if you get aie burger if you get one of those new veggie burgers, that's like having a salad on a bun.
• 1:15:50
  Speaker 1: So I just did the 200.
• 1:15:52
  Speaker 1: So pour the 200 milliliter Nash, because I just poured this one.
• 1:15:56
  Speaker 2: I haven't even finished these up, so I got you though.
• 1:16:01
  Speaker 3: So, I'm going to tell you I had to switch over to another double oak because I don't have that one.
• 1:16:05
  Speaker 3: Yeah but this two-.
• 1:16:08
  Speaker 1: Heaven's Door double oak, I really hate to do this.
• 1:16:12
  Speaker 1: When did you get that, did I?
• 1:16:15
  Speaker 1: I'm trying.
• 1:16:17
  Speaker 1: I know I've got a connection into Heaven's Door now A guy that my connection at Rabbit Hole is now at Heaven's Door.
• 1:16:30
  Speaker 1: So in January I'm going to try and work something out.
• 1:16:34
  Speaker 1: But if I work something out, are we going on a road trip?
• 1:16:38
  Speaker 2: Is Bob Dylan going to be there?
• 1:16:40
  Speaker 1: Yeah, no, not in the middle of winter.
• 1:16:44
  Speaker 1: Dylan ain't gonna be in kentucky and he's gonna be someplace warm in some tropical place, because he's old as as f and he basically has a lot of money to do what he wants I love, I like tropical places, don't you, matt?
• 1:16:59
  Speaker 1: You don't like tropical places?
• 1:17:01
  Speaker 1: I love it.
• 1:17:02
  Speaker 1: Oh, cheers Nash, hey, hey, hey.
• 1:17:06
  Speaker 1: He just said he'd buy the airfare to the tropical place where Bob Dylan is.
• 1:17:11
  Speaker 1: Cheers there, Nash.
• 1:17:13
  Speaker 2: Hey, if you set it up, I will spring for the tickets.
• 1:17:16
  Speaker 3: There we go.
• 1:17:17
  Speaker 3: There you go.
• 1:17:22
  Speaker 2: And I said that live for us three.
• 1:17:23
  Speaker 2: Let me clarify that because there will be a lot of people jumping in on this.
• 1:17:28
  Speaker 2: Uh, for us three on the podcast I'm down cheers, fellas this cheers this 200 milliliter is unbelievable.
• 1:17:39
  Speaker 1: It's wow, the nose on.
• 1:17:41
  Speaker 2: It is unbelievable.
• 1:17:42
  Speaker 2: It's totally different.
• 1:17:45
  Speaker 1: Hey, matt, that is yours when you come.
• 1:17:47
  Speaker 1: When you come on the 27th at 6 o'clock here at my house, before you get to the party, this is yours, right here.
• 1:18:00
  Speaker 3: Oh thank you.
• 1:18:00
  Speaker 3: You need to try this, matt, because this is totally different here.
• 1:18:02
  Speaker 2: Oh, thank you, you need to try this.
• 1:18:03
  Speaker 2: Matt this, because this is totally different from either one of these two it blows them away wow this is the single barrel uh master distillers pick oh, that's awesome, it's so.
• 1:18:20
  Speaker 2: So the other two there's two.
• 1:18:22
  Speaker 1: There's not a lot of caramel.
• 1:18:23
  Speaker 1: It's mostly brown sugar involved.
• 1:18:25
  Speaker 1: This brings caramel.
• 1:18:27
  Speaker 1: This brings burnt toasted caramel, man lots of caramel.
• 1:18:38
  Speaker 1: The finish might be one of the best finishes that I would want.
• 1:18:41
  Speaker 1: Not the, it's just pure caramel.
• 1:18:43
  Speaker 1: The finish might be one of the best finishes that I would want.
• 1:18:46
  Speaker 2: It's just pure caramel.
• 1:18:48
  Speaker 2: It's got a tartness like an apple, like a tart apple too.
• 1:18:57
  Speaker 3: It's like a caramel apple.
• 1:18:58
  Speaker 3: That sounds really good it is.
• 1:19:03
  Speaker 2: It's like a baked apple pie.
• 1:19:05
  Speaker 2: Oh that sounds good Sam's Club has those caramel apple pies.
• 1:19:13
  Speaker 2: That's exactly what it tastes like.
• 1:19:15
  Speaker 2: It's the apple pie with that buttercrumb crust on on top and it's got caramel drizzled on top do the inhale cinnamon apples but inhale and it's almost like a window green, like gum freshness I'm not getting that, oh wow
• 1:19:41
  Speaker 3: I have.
• 1:19:42
  Speaker 3: I have an apple pie moonshine that gives you a.
• 1:19:44
  Speaker 3: When you breathe in it tastes like caramel and then when you breathe out, it tastes like apples.
• 1:19:49
  Speaker 3: Here, when you guys come down, when you fly in, remind me, and I have one and I'd like to compare it to this because I feel like the caramel and the apple are there and it's fantastic.
• 1:19:58
  Speaker 3: It's one of the best things from sugarlands yeah well, I have.
• 1:20:03
  Speaker 3: I have some crazy stuff down here.
• 1:20:04
  Speaker 3: We get to try.
• 1:20:05
  Speaker 3: I got a whole lot of stuff.
• 1:20:07
  Speaker 1: Well, everybody out there, when you're talking about Matt and we're going to end the, let's just end the audio podcast real quick and then we'll keep going a little bit longer on Facebook and YouTube.
• 1:20:17
  Speaker 1: But when you're talking with Matt, matt's podcast is different from ours because of its diversity of all spirits.
• 1:20:26
  Speaker 1: We're talking about distilled, we're talking about brewed and even sounds like you know he might even bring in a couple of wines here or there, but hasn't yet.
• 1:20:38
  Speaker 1: But he's tequila and you know hasn't done vodka, which I hope he never does.
• 1:20:44
  Speaker 1: But you know, if he does I'll forgive him.
• 1:20:49
  Speaker 1: And uh, but you want to check Matt out because it's it.
• 1:20:53
  Speaker 1: You know we're our vibe is a little bit different than than what Matt's vibe is, but I dig Matt's vibe and he digs our vibe.
• 1:21:01
  Speaker 1: So overall it's just really kind of a cool thing.
• 1:21:05
  Speaker 1: But you know, if you're going to listen to two podcasts, you want to listen to Cleveland on the Rocks and the Scotchy Bourbon Boys.
• 1:21:14
  Speaker 1: Thanks, matt for coming on tonight.
• 1:21:17
  Speaker 1: Thanks, super Nash, this Peerless, I mean honestly.
• 1:21:22
  Speaker 1: They're right down in louisville, really close to that whole louisville strip.
• 1:21:28
  Speaker 2: It's just right on, right on the end of the strip, right past mictors, uh, there, uh, and I mean a cool, just still gift shop and all you know.
• 1:21:45
  Speaker 3: Check it out once you get down there the next time I come down, because I've never been to fearless myself.
• 1:21:49
  Speaker 3: So I think that'd be oh yeah, well, that'd be cool stop at a place on the way, but I've never hit there yet.
• 1:21:55
  Speaker 1: Well, I'd like to when we go down, probably only a half a mile past uh mictors distillery down there well, I've been there three or four times in their gift shop but we know john waddell and we know um a couple other people.
• 1:22:09
  Speaker 1: I've never met the master distiller, but john, we got to get him, we, we got to both go down and get him to show us around with ct and super nash.
• 1:22:19
  Speaker 1: Uh, yeah, you know, maybe, know, maybe I try and make that happen.
• 1:22:25
  Speaker 1: You know, after the Christmas party, matt, me and Nash the next day.
• 1:22:33
  Speaker 2: Early Saturday morning.
• 1:22:34
  Speaker 2: We're going down.
• 1:22:36
  Speaker 1: We're going down to Kentucky for Saturday staying the night, saturday night, and then I'll be coming back Sunday.
• 1:22:41
  Speaker 3: If you want to drive along with me, it's open Come on, let me check with the boss, but I think that sounds fantastic.
• 1:22:51
  Speaker 1: Yeah, that would be a good time Before you sign us off.
• 1:22:56
  Speaker 3: I have a bottle here that they just dropped me off that I think you guys want to see.