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From Four Roses to Bourbon Babies: A Bourbon Adventure · The Scotchy Bourbon Boys

• 0:57
  Speaker 1: Storm's going.
• 0:58
  Speaker 1: What's up, Scotchy?
• 0:59
  Speaker 2: bourbon.
• 0:59
  Speaker 2: Yeah, we do this is Alan Bishop.
• 1:02
  Speaker 3: It's not bad if you have ghosts.
• 1:04
  Speaker 3: You can see it off in the distance.
• 1:05
  Speaker 1: You may know me better as an Indianist.
• 1:07
  Speaker 2: It's because the light's not on Out of the Black Forest.
• 1:10
  Speaker 1: But if you're at all interested in the Fortean?
• 1:12
  Speaker 1: I don't think you should.
• 1:13
  Speaker 1: High strangeness, the paranormal and the unexplained.
• 1:16
  Speaker 1: I'm calling you're gone.
• 1:17
  Speaker 1: I think you should tune into my new podcast.
• 1:19
  Speaker 3: When you go off and just be the face of the movie going if your phone stays on Podcast, including Spotify, google Podcast and Amazon.
• 1:54
  Speaker 4: Yeah, we do with drinking Every boo and we talk some shit, but we're telling the truth.
• 2:00
  Speaker 4: Yeah, with Scotchy bourbon and boys raising them out and making some noise.
• 2:08
  Speaker 4: Yeah, with Scotchy bourbon and boys, we're here to have fun and I would enjoy it.
• 2:15
  Speaker 4: We're here to have fun.
• 2:19
  Speaker 4: Yeah, yeah, yeah.
• 2:32
  Speaker 1: Yeah yeah, Based off what I was just hearing, we might have a tornado up there.
• 2:45
  Speaker 1: Anyways, welcome to another Scotchy bourbon boys podcast.
• 2:50
  Speaker 1: Tonight is going to be a cool podcast.
• 2:54
  Speaker 1: We've got CT in the house.
• 2:58
  Speaker 1: Thank you, CT.
• 2:59
  Speaker 1: What's up, everybody?
• 3:00
  Speaker 1: What's happening?
• 3:02
  Speaker 1: That was Kenny Fuller of the Luca Mariano Old Americana Band.
• 3:08
  Speaker 1: Thank you, Kenny, for the theme song, as always.
• 3:12
  Speaker 1: And then I'm tiny and once again we talked about CT.
• 3:17
  Speaker 1: I'm trying to listen.
• 3:20
  Speaker 1: It's just solid, solid rain.
• 3:26
  Speaker 3: You're good.
• 3:26
  Speaker 1: Yeah, well, this is where I'd come to the basement, so I'm already here.
• 3:32
  Speaker 3: But you have plenty of bourbon to keep you through it.
• 3:35
  Speaker 3: If the house falls in on top of you, you're good until they rescue you.
• 3:39
  Speaker 1: Well it feels like it sounds like I don't know.
• 3:42
  Speaker 1: I don't think you guys can hear it, but I can hear it in my headphones that I don't hear any sirens.
• 3:50
  Speaker 1: So it's just that's a good thing, anyways.
• 3:52
  Speaker 1: So we're the Scotchy bourbon boys wwwscotchybourbonboyscom.
• 3:58
  Speaker 1: For all your Scotchy bourbon boy needs.
• 4:02
  Speaker 1: We've got the Scotchy bourbon boy Glen Karen's and T-shirts.
• 4:05
  Speaker 1: Check that out or contact me on Facebook Messenger and I can work that out, get that shipped out to you, just let me know.
• 4:15
  Speaker 1: And then also we're on all social media Twitter, instagram, youtube, facebook and then on all the major podcasts Spotify.
• 4:27
  Speaker 1: We're coming up on Spotify, and then we're also on iHeartRadio, we're on Google, we are on Amazon and we are on Apple Podcasts.
• 4:39
  Speaker 1: So check us out there pretty much.
• 4:41
  Speaker 1: And also Twitter, I think it's what is it Twitch?
• 4:48
  Speaker 1: Is it Twitch?
• 4:49
  Speaker 1: No, it's not Twitch.
• 4:51
  Speaker 1: Anyways, I was seeing it today when I was looking at the stats and I was like it's the podcast that the gamers are on.
• 4:59
  Speaker 1: It's like we're getting halfway decent tracking there too.
• 5:02
  Speaker 1: So that's kind of cool Drinking bourbon and gaming at the same time, listening to the Scotchy bourbon boys, and then, no matter what you do when you're, you know when you listen to us.
• 5:13
  Speaker 1: Please comment like, leave good feedback.
• 5:17
  Speaker 1: You know, talk to us, like, feel free to talk to us while we're on the podcast, but talk, you know, leave comments and we will answer back.
• 5:25
  Speaker 1: And then also go to your favorite place and, you know, leave us a good review on Apple Podcasts or on Spotify and then also give us some good stars if you like what you're hearing.
• 5:40
  Speaker 1: So there you go.
• 5:42
  Speaker 1: I did that.
• 5:43
  Speaker 1: Now tonight we got CT in the house and before we get to the four roses I wanted to talk to CT and give you know it's kind of like you're you've settled in.
• 5:57
  Speaker 1: There's no doubt, ben, on some big podcasts.
• 6:01
  Speaker 1: You know we just did the podcast with Harlin down at Buffalo Trace and you know I really think initially, you know I know what I want from the people who I podcast with.
• 6:16
  Speaker 1: I just a lot of times, because I do this by myself, you know a certain amount of time I'm solo.
• 6:24
  Speaker 1: I kind of what would you say, talk too much when I have somebody on.
• 6:30
  Speaker 3: So I wouldn't say that you talk a lot.
• 6:34
  Speaker 1: Okay, I talk a lot, Right, but I want I want my my podcast partners and partner tonight to talk also.
• 6:43
  Speaker 1: You know, I really want you know that kind of thing.
• 6:47
  Speaker 1: You know so.
• 6:48
  Speaker 1: But you know we were talking about, just on the pre podcast, that we met at Bourbon and cigars last June 15th.
• 6:57
  Speaker 1: So we've known each other but we really didn't become like friends.
• 7:03
  Speaker 1: You know, we knew each other, we talked about what we were going to do, but then we really didn't become friends until you were come.
• 7:09
  Speaker 1: You came down for the Kentucky Bourbon Festival, right.
• 7:12
  Speaker 1: I mean, we really didn't, we really didn't do anything until Kentucky Bourbon Festival.
• 7:17
  Speaker 1: That's where we kind of got together and got to do what we were talking, correct.
• 7:22
  Speaker 3: Yeah, we communicated back and forth, talked about different things, but never really got together until then.
• 7:29
  Speaker 1: Right, Right.
• 7:29
  Speaker 1: And then, once we were together, it was like I don't know, there was that we're a puzzle and it just snapped into place.
• 7:38
  Speaker 1: It was just like whatever, however you are, however I am, we just were.
• 7:44
  Speaker 1: It was just like we knew each other forever.
• 7:47
  Speaker 1: I mean, we're just hanging out doing things instantly as if we knew what we were.
• 7:53
  Speaker 1: You know that we had done this a million times.
• 7:57
  Speaker 3: Yeah, yeah, it's a.
• 7:58
  Speaker 3: You know Nash and Carl and everybody.
• 8:02
  Speaker 3: It's all been like that.
• 8:02
  Speaker 3: I think that you know, when you're just good people, you come together and you know you find other good people, and this was a great fit for me.
• 8:13
  Speaker 3: I have enjoyed the bourbon world for the last two years that I've been involved in it and it's even getting better and better every day.
• 8:24
  Speaker 1: Yeah, and once we kind of had Kentucky Bourbon.
• 8:28
  Speaker 1: I mean it's just been.
• 8:30
  Speaker 1: We've seen each other for the distance.
• 8:32
  Speaker 1: I mean it's almost as if we're neighbors.
• 8:35
  Speaker 1: I know that we don't always it's not physical as far as we physically see each other, but we're together, we talk on the phone, you know we're always scheduling and everything and there's so much upcoming.
• 8:48
  Speaker 1: I think CT, with the addition of you, it's allowed me to do more.
• 8:57
  Speaker 1: Put it that way, I don't think I would be doing as much.
• 9:00
  Speaker 1: I wasn't doing as much as far as I know that I was out there going down visiting, but there's motivation, having help that you've given me, the help.
• 9:11
  Speaker 1: We've got a June talk about.
• 9:14
  Speaker 1: We've got, hopefully, a August 15th podcast.
• 9:17
  Speaker 1: Is that the day?
• 9:18
  Speaker 1: I believe it is.
• 9:20
  Speaker 3: Yeah, we'll be doing a podcast with Aaron from Smoke Wagon and I mean I know everybody's been out and seeing Smoke Wagon has become pretty available in Ohio.
• 10:17
  Speaker 3: This was their fourth of July bottle.
• 10:19
  Speaker 3: If you haven't seen these bottles, they are around.
• 10:23
  Speaker 3: I found in Dayton this bottle I bought in Kentucky for $39 bucks.
• 10:29
  Speaker 3: In Dayton it's $29.99.
• 10:32
  Speaker 3: That is a good bottle, it is.
• 10:34
  Speaker 3: It's good to drink.
• 10:35
  Speaker 3: Well, and I mean I've been drinking for years with a totally different label, but they change that bottle every year for the fourth of July.
• 10:41
  Speaker 1: Yeah, and also Smoke Wagon really hasn't.
• 10:45
  Speaker 1: I mean, in Ohio people don't hit the shelves, but it hit the shelves kind of, with people not knowing what Smoke Wagon you know actually was right.
• 10:58
  Speaker 3: So it's kind of, now that it's on the shelf, it's there, so it's for everybody and and that's part of the reason that we wanted to bring Aaron on was because, you know, when we, as Ohioans, we go out and we buy bourbon, there's some bourbon like you're not going to see certain things in our stores because they don't bring it.
• 11:20
  Speaker 3: But with the new addition of having smoke wagon on the shelves, I think it's important for people to not only know the brand but know the distillers, the owners, the people who are involved with it.
• 11:34
  Speaker 3: So you have a connection and that's what we hope to bring every time.
• 11:38
  Speaker 3: You know what you've done with Alan, what you've done with so many people.
• 11:41
  Speaker 3: I've just tried to play off of that.
• 11:44
  Speaker 3: You know I've learned watching you, listening to you, and that's why you know I go after some of these people that we haven't heard of.
• 11:52
  Speaker 3: You know the, the JPs from Lucky Seven and the Cess from Broken Barrel and Aaron from Smoke Wagon, and you know there's a lot of good people out there doing a lot of good things that maybe we don't know about.
• 12:09
  Speaker 3: You know, maybe we step up and we don't see that stuff.
• 12:13
  Speaker 1: So yeah, I mean, honestly, you also last year helped get Seth on.
• 12:20
  Speaker 1: You helped get JP and Michael right.
• 12:22
  Speaker 1: I believe that too, yep.
• 12:23
  Speaker 1: And then also you were going.
• 12:26
  Speaker 1: We were able to get Dan McKee.
• 12:29
  Speaker 1: You were working with Dan McKee, so what?
• 12:32
  Speaker 1: So?
• 12:32
  Speaker 1: Having help booking podcasts, that's, that's something that's great.
• 12:37
  Speaker 1: Let's see, Okay, so, um, but what?
• 12:42
  Speaker 1: What I also want to say is not only it's, there's just a lot of fun things to do.
• 12:50
  Speaker 1: You go down on a lot of the Fridays.
• 12:53
  Speaker 1: Last week you were there Friday and I was there Saturday and Sunday, and then we were going down to Kentucky and we were just having.
• 13:01
  Speaker 1: You know, both of us are just having a blast.
• 13:03
  Speaker 1: We even know we went down separate, and then other times we're going down together.
• 13:06
  Speaker 1: We're going to be doing a bourbon on the banks.
• 13:10
  Speaker 1: This year we're going to be at bourbon on the banks.
• 13:13
  Speaker 1: So we're going down to Kentucky bourbon festival.
• 13:17
  Speaker 1: We're going to we're, we're set up to do whatever.
• 13:20
  Speaker 1: We're going to roll with that.
• 13:21
  Speaker 1: It looks like we're going to have a tent at our Airbnb.
• 13:25
  Speaker 1: So if we got that tent there, that's going to be.
• 13:29
  Speaker 1: Oh, if we're going to, I just, I just look for at least two to three nights that we invite distillery focused groups and, do you know, do some podcasting.
• 13:43
  Speaker 3: Because, hopefully, the people that you know if you're watching or listening that you know.
• 13:48
  Speaker 3: For me, I want to learn.
• 13:50
  Speaker 3: I'm all about learning it.
• 13:52
  Speaker 3: You know, I want to learn four roses and all these different recipes that they have.
• 13:59
  Speaker 3: That's probably one of the brands that I don't know as well, but I think it's something that, for anyone learning more and more about the industry makes it that much more enjoyable.
• 14:12
  Speaker 3: So that's for me, when I'm going after somebody to try to get on the podcast or talking to somebody, I want to get knowledge out there so that we we grow this industry in the right way and bring people to life that deserve to be out there.
• 14:29
  Speaker 1: Right.
• 14:29
  Speaker 1: And then also let's let's talk about something that I know very little.
• 14:34
  Speaker 1: So I met you when you were fully enthralled in bourbon.
• 14:39
  Speaker 1: Now you've had you had a lot of before the scotchy bourbon boys.
• 14:43
  Speaker 1: You had a lot of your own experiences through going down on those Fridays, meeting Micah at the Evan Williams experience and meeting the people that you were meeting Now since then being a part of the podcast.
• 14:58
  Speaker 1: As you know, that helps a lot as far as getting further than what you can.
• 15:04
  Speaker 1: You know you, it's almost like you have like a pass before you were.
• 15:09
  Speaker 1: You were not that I don't think you could have gotten to the place that you're at now, but the past got you there way quicker.
• 15:18
  Speaker 1: But I want to know where, where, how did you get into bourbon and when did the, the wall go up behind you?
• 15:29
  Speaker 1: I mean it's, it's like you know I had already when, once I met you, that wall was up.
• 15:35
  Speaker 1: I understand you made some changes to the wall and it's gotten a little bit.
• 15:39
  Speaker 1: I mean it's full.
• 15:41
  Speaker 3: I think you changed that wall again because I don't have a room behind me to put anything.
• 15:45
  Speaker 1: Well, you might have to take the window out and just put all bourbon.
• 15:49
  Speaker 3: The cardinal window can't leave because the cardinal wouldn't have anything to run into every morning.
• 15:53
  Speaker 1: Well, you could just put the bourbon in the bird feeder.
• 15:57
  Speaker 3: So a real quick synopsis of things.
• 15:59
  Speaker 3: You know, my, my life changed dramatically a few years back.
• 16:04
  Speaker 3: My marital situation changed and I kind of went on my own and this was my dining room.
• 16:17
  Speaker 3: So when I was here by myself and and I will say this for people that know me, know me, but people that don't know me don't know this but I didn't really drink.
• 16:29
  Speaker 3: I am almost 50 years old.
• 16:32
  Speaker 3: I did not drink before bourbon.
• 16:35
  Speaker 3: Really I didn't like beer that much I would drink it but it wasn't something I enjoyed.
• 16:42
  Speaker 3: But I drink it as a casual thing and a friend of mine who I thought a lot of and I still do he was into bourbon and really tried to get me to try it, open up to it, and that was about two years ago, a little over two years ago, and I started drinking it and finally drank Angels in the Rye, which I know you hate, but that was probably the first bourbon that I drank that I actually thought okay, I get this, this is a little different.
• 17:14
  Speaker 3: And from there I started getting some other ones and I bought some bad ones I still have them like Redneck Riviera, the John, the guys, the, the band.
• 17:25
  Speaker 3: That is not a good one.
• 17:27
  Speaker 3: Then I found a Howlerhead, the banana bourbon, whatever that was.
• 17:31
  Speaker 3: And then I just kind of kept going and started developing my palate, developing the friendships, and you know I make I probably make people think that it's not true but almost for eight to 12 weeks I went to Kentucky every Friday consistently two years ago and or you know, even last year.
• 17:58
  Speaker 3: I went.
• 17:58
  Speaker 3: I needed something to do and it started, I think, with a Saturday where I was just my kids weren't here and I just wanted to get out and so I went to Louisville and that started it.
• 18:14
  Speaker 3: I met Micah.
• 18:16
  Speaker 3: I think that very one of the first weekends I went, because Evan Williams was one of the first places I went down there.
• 18:22
  Speaker 3: And you know I'm a people-y person.
• 18:25
  Speaker 3: I like to go meet people, I like to try different things and by going consistently that many times over and over and then consistently since then, almost every Friday, I try to go and it's, it's joyful for me.
• 18:41
  Speaker 3: You know Rachel says that it's my.
• 18:43
  Speaker 3: If anybody asks, hey, can you guys do this on Friday, rachel will tell them she's like no, yes, therapy on Friday.
• 18:49
  Speaker 3: And honestly, it was that for a long time.
• 18:56
  Speaker 3: It was something to keep my mind busy and it gave me a little bit of a break.
• 19:01
  Speaker 3: But now it's become friendships.
• 19:04
  Speaker 3: Now it's going back down and saying hi to people that you know, that you've met, that you've, that you've built these relationships with, and it's that's enjoyable to me.
• 19:15
  Speaker 3: And the people that I've met, whether it's here in Ohio or mostly Kentucky, you're just, you know, they're just genuinely nice people and it's hard not to want to be around that kind of person.
• 19:26
  Speaker 1: So, yeah, I find lately that we're getting big enough, or we're so big that that.
• 19:37
  Speaker 1: The part that's that's like a little bit stressful for me is that we've met so many people, right, but when you go down you can't see them all where you used to be able to.
• 19:51
  Speaker 1: You know, and now also, yeah, go ahead.
• 19:55
  Speaker 3: No, go ahead.
• 19:55
  Speaker 3: I was going to say Michael, I'll tell you I have texted him probably 10 to 20 times that I'm, hey, I'm, I'm in the area, I'm going to come by and see you.
• 20:05
  Speaker 3: And they will make a joke that, hey, chris says he's coming, but he didn't make it.
• 20:10
  Speaker 3: I told last.
• 20:13
  Speaker 3: Friday we had it all mapped out I was going to experience a French lick and I was taking a friend of mine with me and when we were done we were going to go see Jolie and then we were going from there to starlight.
• 20:26
  Speaker 3: And I had it all planned out and then we ended up in such a great situation with Justin at at Spirit of French lick that we just we stayed, we just we missed that opportunity to go see Jolie, but we had such a good time that we weren't going to change that.
• 20:44
  Speaker 3: So you know, but you're right, you don't always get to tell everybody high and go see everybody.
• 20:48
  Speaker 3: And you know the, the journey that you go on.
• 20:51
  Speaker 3: And that's why I say to that about finding these bourbons you know, I, I, both of us have way more bourbon than we will ever drink or ever discuss.
• 21:00
  Speaker 3: And when people come over they're always like how in the hell?
• 21:04
  Speaker 3: And I'm like when you go down there, all the time you find stuff.
• 21:08
  Speaker 3: There's things that you're going to find that you don't find here.
• 21:10
  Speaker 3: And that's why I say to people you know, take the time and go, enjoy it, go go.
• 21:17
  Speaker 3: You don't have to have a tour, just go down and visit a distillery, sit down at the bar, have a, have a sip of something, talk to somebody and all of a sudden you find out something.
• 21:28
  Speaker 3: I, I, I, I have one quick story.
• 21:29
  Speaker 3: I'm at New Lou two years ago and I'm sitting there and it's, and you've been to New Lou.
• 21:37
  Speaker 3: We went up and the bar area is kind of weird.
• 21:39
  Speaker 3: It's not like a normal distillery the way it's set up.
• 21:42
  Speaker 1: It's like a real bar.
• 21:44
  Speaker 3: Yeah, exactly.
• 21:45
  Speaker 3: So I sit down and I'm like, okay, well, this is odd, you know I.
• 21:48
  Speaker 3: I like I had drank a little bit of New Lou and I liked it, but they really didn't have the same experience that everybody else did.
• 21:54
  Speaker 3: But by sitting there and just talking to a bartender, he introduced me to some music.
• 22:00
  Speaker 3: That is now one of my favorite bands, you know I, I I bought albums, the, the he, he.
• 22:09
  Speaker 3: Just by sitting there and we talked about hey, do you know this guy?
• 22:12
  Speaker 3: And he's like yeah well, if you like him, you'll love this group, and so he started playing.
• 22:16
  Speaker 3: And it's just those things that happen that you just can't.
• 22:20
  Speaker 3: You can't do it sitting at home or standing in line somewhere.
• 22:24
  Speaker 3: You got to get out and enjoy it, and that's I.
• 22:28
  Speaker 3: I've blessed to be able to do it, but I enjoy every part of it.
• 22:33
  Speaker 3: It's a lot of fun.
• 22:35
  Speaker 1: Yeah, and that's those, those.
• 22:37
  Speaker 1: Those things pop up.
• 22:40
  Speaker 1: Like we went down and we had lunch with Sandy now at the kitchen table, which is the restaurant at Jim Beams distillery.
• 22:52
  Speaker 1: We met Sandy at her house, said hi to Fred, and then Fred was off doing something else.
• 22:59
  Speaker 1: And then also when, when we, when we were eating lunch, baker was there, and so Sandy went and said hi to Baker and then, when he was done, he came over by us and talked to you know, sandy, and and, and you know so, all of a sudden, you know we're down there, we're at the kitchen table and you're having an experience with you know Baker, baker beam is there along.
• 23:30
  Speaker 1: You know, of course, you know Sandy, it's, it's his.
• 23:34
  Speaker 1: I think Baker is a cousin of of Fred's and so they their family.
• 23:42
  Speaker 1: So it wasn't like when I met him, I shook his hand, said hi, and they were talking, but it wasn't like you were talking, like you were meeting him at a distillery and you're in.
• 23:51
  Speaker 1: It was like you were talking to him, like you were meeting him with family.
• 23:56
  Speaker 1: You know, and that's that's just.
• 23:58
  Speaker 1: You know the as we were leaving, I was like come as, come as friends, leave as family.
• 24:05
  Speaker 1: That is always been Jim Beams thing down there and it's really kind of cool.
• 24:11
  Speaker 1: The experiences and everything that you do and what you can do through the podcast is just crazy.
• 24:17
  Speaker 1: I mean I'm I was going to need help that week that we're down there, because there's nine days that we're down there, I think you're you're down there seven total and with those nine days it's going to be crazy.
• 24:33
  Speaker 1: I mean, honestly, and there's so much to do and so much to book and we've already got a.
• 24:38
  Speaker 1: We've got a barrel pick, and then we've also got not only do we got the barrel pick, but then we got the bus tour, you know.
• 24:45
  Speaker 1: So there's just those two days and then there's three days of Kentucky Bourbon Festival and then Thursday night the Bourbon, so everything.
• 24:55
  Speaker 1: But then you've got all these people you know, on the way down.
• 24:57
  Speaker 1: Where are we going to stop?
• 24:58
  Speaker 1: At Kentucky Artesian Distillery and then go over to Neely.
• 25:01
  Speaker 1: I mean I have no idea.
• 25:03
  Speaker 1: So I've got to schedule that and so that's been a kind of a cool thing.
• 25:08
  Speaker 3: So thank you yeah, it's a but thanks for bringing me in and I, you know, by no means do I know nearly what you know, and many people out there know about Bourbon, because I've learned it only in the last two years, and I I've tried to learn as much as I can because I like hearing stories and listening and getting, I guess, more versed in it every day, and even the people that chat online on Facebook I learned from that.
• 25:40
  Speaker 3: You know, there's there's things that they come up all the time.
• 25:46
  Speaker 3: But what the biggest thing is, I think, for people is get out there and enjoy it and not just do it from a giant eagle or a Kroger or a liquor store.
• 25:57
  Speaker 3: Go out and meet these people, because I did and I met them before I ever knew anybody.
• 26:04
  Speaker 3: It was just being down or being around it.
• 26:07
  Speaker 3: Enough that you, you hop in and you find opportunities.
• 26:10
  Speaker 3: I mean, look at last.
• 26:13
  Speaker 3: About three weeks ago we went down to Buffalo trace and I even said the.
• 26:19
  Speaker 3: The one person I really would like to meet was Freddie and, and I walk out of the room to go to the bathroom and he's standing there.
• 26:29
  Speaker 3: Later that night we're at the Frankfurt bourbon society for an event with pursuit, and we're sitting there and Freddie comes in and sits down right beside us and I'm like, is it's like a dream, you know?
• 26:42
  Speaker 3: It's like is this really happening?
• 26:45
  Speaker 1: Yeah, not, and then he's just, you know, oh sorry I keep doing that, um, but he's just such a great individual, friendly, and it was having pores with friends again, I mean, it's just, it wasn't, you know, when we were at the distillery he kind of was in his, his, his, his distillery mode, right where he was telling us about.
• 27:08
  Speaker 1: You know, I've heard a lot of what he was saying.
• 27:10
  Speaker 1: How, you know, this leads to this and this is why it's so great and I loved hearing it.
• 27:15
  Speaker 1: I I've probably heard it five or six times on Videos and how he talks on on neat, when he was on neat and stuff.
• 27:23
  Speaker 1: But then I just listened to him say it because and I was in awe because he was saying it to me it was like you know what I mean Did the, that experience of him, him Telling us what you've seen him tell so many more people, was really kind of cool, and then we got him that night.
• 27:45
  Speaker 1: So experiences down there are, there's no doubt the experience of, you know, being part of the whole.
• 27:53
  Speaker 1: You know, the the, the podcast group, the bigger it gets.
• 27:57
  Speaker 1: I Mean, how cool was it when we walked into revival that first time you drove over there and had you been there before.
• 28:09
  Speaker 3: When we went to revival.
• 28:10
  Speaker 3: No, that was the first time, because we walked in and it was Just about five o'clock and we walked in as I mean, but how many times?
• 28:19
  Speaker 1: I mean, did you really expect just to just pour galore to start happening?
• 28:24
  Speaker 1: I mean all sudden?
• 28:25
  Speaker 3: I mean I mean, I followed Brad and I followed revival and I liked everything I saw.
• 28:31
  Speaker 3: But you, I don't think we ever know what to expect when we walk in somewhere.
• 28:35
  Speaker 1: And yeah, it was just like all of a sudden there's bourbon flowing and I'm just going, holy shit, we get to and then I'm tasting some of the most fantastic bourbon I think I've ever tasted.
• 28:47
  Speaker 1: I mean, you gotta admit that that on the podcast of the what was it?
• 28:53
  Speaker 1: The the, the old, old rip, the old rip, ten year, that was just that was just insane, right, yeah, so anyways.
• 29:06
  Speaker 3: Just like meeting him.
• 29:06
  Speaker 3: I mean, if you haven't been to Covington which is only from where I live, just outside of Columbus, is an hour and ten minutes, fifteen minutes To get to his shop, and if you haven't been down there, I mean that's, that's an experience you need to do, because number one Brad's like always there.
• 29:25
  Speaker 3: I mean you talk about a guy.
• 29:26
  Speaker 3: It's always in his shop and always making sure things are happening.
• 29:32
  Speaker 3: He is always in there.
• 29:35
  Speaker 1: Yeah, all right.
• 29:36
  Speaker 1: So let's get on to the four roses single barrel that we picked up.
• 29:41
  Speaker 1: This was another experience.
• 29:42
  Speaker 1: We were down.
• 29:44
  Speaker 1: We went down on a Friday, we ended up.
• 29:46
  Speaker 1: First we went to Luxrow, oh, picked up the blood oath, then we ran over to four roses, picked this up, which is a Brent Elliott pick, and then we went to Jim beam, picked up the lineage and then and then had.
• 30:04
  Speaker 1: We had lunch at the kitchen table right and then headed.
• 30:09
  Speaker 3: Can you get?
• 30:10
  Speaker 1: lineage on allocation?
• 30:11
  Speaker 1: I Don't think I know.
• 30:16
  Speaker 1: No yeah, it does it never left.
• 30:18
  Speaker 1: Right now you can get the steep.
• 30:23
  Speaker 1: What was that?
• 30:23
  Speaker 1: Clear months, clear months, deep yeah, that was allocated then.
• 30:28
  Speaker 1: Now Freddie came up and signed bottles in Ohio another OHLQ, great, great thing, mm-hmm.
• 30:35
  Speaker 1: So.
• 30:36
  Speaker 1: But we stopped by and last year before I Met up with CT, he hadn't come down yet.
• 30:46
  Speaker 1: We on, I believe, monday afternoon.
• 30:51
  Speaker 1: Tuesday I got my whiskey thief and then Monday afternoon I was able to.
• 30:57
  Speaker 1: We did a podcast with Brent Elliott.
• 31:00
  Speaker 1: That was the last podcast with the casting crew of the old time before CT came in and we were able to get CT on.
• 31:15
  Speaker 1: But we got to meet Brent Elliott and Brent Elliott's palette.
• 31:19
  Speaker 1: If you get a chance, go back and watch that podcast.
• 31:22
  Speaker 1: But Brent Elliott's podcast palette is fantastic and for roses has Basically a code on how they do their bourbons.
• 31:35
  Speaker 1: Now I believe I'm gonna look at that little tag that we got hanging there.
• 31:40
  Speaker 1: I want to say that tag, which is it?
• 31:46
  Speaker 1: does it talks about yeah, the ten recipes of.
• 31:50
  Speaker 1: So I'm gonna call that up really quick now.
• 31:53
  Speaker 1: People on the audio can't see this, but hopefully you at home Can zoom in.
• 31:58
  Speaker 1: I'm gonna share a screen, share screen.
• 32:02
  Speaker 1: Here we go, I'm gonna share this screen.
• 32:06
  Speaker 1: So this screen right here, it's the bourbon blog they have.
• 32:13
  Speaker 1: Basically, they tell you what the four letters on the back of you know, the single barrels and everything and what they are.
• 32:21
  Speaker 1: So the first letter decipher the first.
• 32:26
  Speaker 1: Let's decipher the four letters that make up a four roses match bill.
• 32:29
  Speaker 1: The first letter for every recipe is oh.
• 32:32
  Speaker 1: The oh indicates that it was produced at four roses distillery in Lawrenceburg, kentucky, so that you're always gonna have an oh on your code when you see what the.
• 32:42
  Speaker 1: Then the second letter is the match bill and that they have two mash bills, e and B.
• 32:53
  Speaker 1: The mash bill E, that is 75 percent corn, 20 percent rye, 5 percent Malted barley, and then the mash bill B, which is 60 percent corn, 35 rye, 5 percent malted right barley.
• 33:08
  Speaker 1: Okay, so the difference is is a whole 15 percent more rye and 15 percent less corn between E and B.
• 33:22
  Speaker 1: Now my favorite mash bill is the high corn mash bill.
• 33:26
  Speaker 1: I don't know about you CT.
• 33:29
  Speaker 3: Yeah, I agree.
• 33:30
  Speaker 3: I think what I've had so far, the OB's, have been my favorite.
• 33:35
  Speaker 1: Right.
• 33:35
  Speaker 1: So then the strand of yeast used in the mash is the fourth letter.
• 33:40
  Speaker 1: Four roses uses five different strands with their two different mash bills to create ten unique recipes.
• 33:48
  Speaker 1: So let's go over the, the, the yeasts and their flavors.
• 33:52
  Speaker 1: K Equals light, spice, light caramel and full-bodied.
• 33:57
  Speaker 1: K to me is the classic Kentucky Yeast strain that produces Carmels and that, that the different flavors of richness, of butterscotch and stuff like that.
• 34:13
  Speaker 1: But then Q is floral, rose, petal, spicy, medium-bodied.
• 34:19
  Speaker 1: Oh is rich in spiciness, medium-bodied.
• 34:23
  Speaker 1: F yeast is predominantly herbal, I don't like F's.
• 34:28
  Speaker 1: And then V Delicate, fruit, spicy and creamy.
• 34:33
  Speaker 1: So the V use the east, strange, is more like a Unpeated scotch or an Irish whiskey.
• 34:41
  Speaker 1: So those are the different yeast strains that make up ten different, different mash bills.
• 34:48
  Speaker 1: So then they age them all differently and then they come out.
• 34:51
  Speaker 1: Now, supposedly based off of what I'm putting up here, the single barrel has a V for mash for it, for its yeast strain.
• 35:01
  Speaker 1: So it's O B, s, what is it?
• 35:08
  Speaker 1: Ob, sv, right, is that what it is?
• 35:13
  Speaker 3: Yeah, the SK is what we're drinking.
• 35:15
  Speaker 1: No, I understand, but most single barrels are OBS V.
• 35:18
  Speaker 1: That's what they usually are.
• 35:21
  Speaker 1: But this single barrel here is an OBS K Because Brent Elliott picked it for the distillery.
• 35:29
  Speaker 1: So his small batch Not a small batch, but his special edition was of the last couple years I believe was OBS K2.
• 35:40
  Speaker 3: So yeah, most of the time these barrel, these, these.
• 35:44
  Speaker 3: Again in Ohio you're gonna see a single barrel.
• 35:47
  Speaker 3: Yes, you'll see the single barrel with the leather around the neck, but it is usually not a barrel strength number one and it's not gonna be picked by Elliott.
• 35:57
  Speaker 3: Of course, these usually come from one of the two distilleries down in Kentucky, and they do have two, because they have the one that sits closer to Frankfurt and then the other one that sits over closer to Jim being well, the other one is the bottling plant.
• 36:13
  Speaker 1: Yeah, so you got your bottling plant and both of them have maturation.
• 36:17
  Speaker 1: Rick houses on the, on the, which you call it, but the bottling plant, when you go there, they've got a tasting room in a gift shop.
• 36:25
  Speaker 1: But you know you're not, we're, as the distillery itself has all the.
• 36:32
  Speaker 1: You know you can get the full tour and everything in the gift shop and it when we went there.
• 36:37
  Speaker 1: It's a pretty cool.
• 36:38
  Speaker 1: I like the design of four roses.
• 36:41
  Speaker 3: Now for the Spanish influence is really nice.
• 36:45
  Speaker 3: I mean, it's the thing that I always like about four roses is it's just different from everybody else.
• 36:51
  Speaker 3: Like you know, you go to which.
• 36:54
  Speaker 3: If you go to four roses, you're close to Woodford, you're close to While turkey.
• 37:00
  Speaker 3: They are nothing alike, very different.
• 37:03
  Speaker 1: So here's a terminology Neck poor.
• 37:08
  Speaker 1: Now, alan Alan does not think a neck poor.
• 37:12
  Speaker 1: There's a lot of people, in my opinion, in uh distillers In the industry that think the neck poor is bullshit.
• 37:20
  Speaker 1: But there's a reason why they think the neck poor is bullshit because the the whiskey they drink from their own shop is not Sent off to a different state.
• 37:31
  Speaker 1: They've got their own stuff that they're drinking mostly and you know it comes, it goes, it comes back to the distillery.
• 37:39
  Speaker 1: This particular bottle was distilled, bottled in Kentucky, shipped, shipped up to Ohio, stored in a warehouse, then shipped in A box truck to well, not this one, this one actually wouldn't.
• 37:53
  Speaker 1: This one's actually the four roses at the gift shop.
• 37:55
  Speaker 1: So it never left Kentucky.
• 37:57
  Speaker 1: So probably not much of a neck poor.
• 37:59
  Speaker 1: But some of the stuff that we get has gone through multiple shippings, been exposed to in the summertime, been exposed to high heat two, three times and sat on a shelf or, you know, in the, in the, the warehouse of the store for a couple days.
• 38:16
  Speaker 1: So I like to always open it, switch it around, shake it up and then get it ready.
• 38:23
  Speaker 1: Now, um, one thing that I was told that, um, I was with Steve Coombs, right, coombsy, uh, and he is, uh, a whiskey reviewer and he I was traveling around with a bottle of, uh, well or full proof store pick and, uh, I brought it and we did the podcast with uh, el Presidente and Steve he, he came over to Randy's house and we podcasted from Randy's basement and during that podcast, uh, he wasn't that impressed with the well or full proof right.
• 39:04
  Speaker 1: So, oh, I left a sample there, you know for, and he had it a couple weeks later, after it had Settled in and been downstairs in the, you know, in a cool damp play, you know, dark place, you know.
• 39:19
  Speaker 1: And I had been traveling around with it.
• 39:22
  Speaker 1: You know, it had been in my truck I'm driving it's shaking it up and he thought that it was much, it had Really opened up and tasted way better than what he remembered when we tasted on the podcast.
• 39:34
  Speaker 1: He felt that because I was traveling with it and it was exposed to some heat and stuff, that it, you know it kind of excited it to not be as good.
• 39:43
  Speaker 1: So there's a lot of things that can happen to whiskey, right for sure.
• 39:48
  Speaker 3: But this, uh, I mean, if you've had the chance to have an obsk, it is.
• 39:54
  Speaker 3: It's so good it's.
• 39:56
  Speaker 3: It's one of those that I opened this bottle with a friend of mine to let him try it and he had not had anything like that in the four roses line other than just the regular small batch and it.
• 40:10
  Speaker 3: It's amazing.
• 40:11
  Speaker 3: I mean, it's just a very, very good.
• 40:13
  Speaker 3: Very good purple Wow, and at 121 proof.
• 40:20
  Speaker 1: And the legs on that are.
• 40:21
  Speaker 1: I mean, it's not often.
• 40:23
  Speaker 1: You drink a lot of four roses at 121 proof.
• 40:27
  Speaker 1: It's just not their, it's not their thing right.
• 40:31
  Speaker 1: Yeah, that's a good pickup, I'm glad.
• 40:36
  Speaker 3: Oh good, it has a sweetness to it that is just kind of unique, because most of the time when you get a really sweet finish it's something that's a honey or a maple or whatever.
• 40:47
  Speaker 3: This thing just has a sweetness to it.
• 40:52
  Speaker 1: It's got a carmally, I mean for 121 proof it doesn't pull off that barrel proof pepper that you sometimes get on but it's got a little bit of peanut.
• 41:08
  Speaker 1: I get that nut, the peanut butter kind of flavor, the rich, the rich flavor of.
• 41:17
  Speaker 1: I always want to, usually when it's a bourbon that, like you said, is sweet.
• 41:22
  Speaker 1: But it's this the way to describe this is it's sweet but it's got a big bourbon taste underlying everywhere.
• 41:32
  Speaker 1: It's perfect combination of oak, the tannins of oak, and the char of the barrel, with the mixing, with the distillate and then the sweetness on the front.
• 41:43
  Speaker 1: You know what I mean?
• 41:45
  Speaker 3: Yeah, it's again, for what the cell for?
• 41:50
  Speaker 3: In Kentucky if you go to the distillery and they usually if you go on a Friday or Saturday you're probably going to get one.
• 41:58
  Speaker 3: They're usually out, but we went Friday $99.
• 42:03
  Speaker 3: You got to buy it.
• 42:06
  Speaker 1: It was an afterthought.
• 42:07
  Speaker 1: Luxrow was the place we wanted to be for blood oath and we were headed to beam and you're like let's hit four roses, see what they got.
• 42:17
  Speaker 1: And they had this.
• 42:18
  Speaker 1: And I trust Brent Elliott because after podcasting with them it was obvious of what I like in bourbon, he liked to, so that was really kind of cool.
• 42:29
  Speaker 1: Alright, so that brings us to the final part of the podcast.
• 42:35
  Speaker 1: What's going to be quick, but I want to cover it because it's really really.
• 42:42
  Speaker 1: There's a certain segment of what would you say, the people out there, the bourbon community, that 95% of them are just fantastic people.
• 42:56
  Speaker 1: They all are talkative and they're very social, but there's that 5% that just can wreck a group.
• 43:05
  Speaker 1: You know what I mean.
• 43:06
  Speaker 1: In the community, they just think that they're experts on bourbon and somehow their opinion means more than anybody else's and they're just angry at everything.
• 43:17
  Speaker 1: The ones that I dislike the most are the ones that rip on OHLQ.
• 43:23
  Speaker 1: If you're ripping on OHLQ, which is we're in Ohio, that's Ohio liquor If you're ripping on them right now, you really should.
• 43:35
  Speaker 1: You don't know what's going on.
• 43:37
  Speaker 1: You don't understand bourbon.
• 43:39
  Speaker 1: You shouldn't even have an opinion because you don't know what they do and how they've been doing this and how they're trying to be fair to everyone, while they still sell alcohol.
• 43:55
  Speaker 3: I mean well, and it's like in like okay.
• 43:58
  Speaker 3: I'll back that up a little bit just to say I mean, obviously they have the right to, they can, they can badmouth it and say that it's broken.
• 44:06
  Speaker 3: They don't do anything right, which I see, all those posts and if you've, if anybody out there is seen I've commented on a lot of those posts because I do think the OHLQ does a great job of bringing things that we do not typically get our hands on to the state of Ohio.
• 44:21
  Speaker 3: They do a lot of barrel picks and when they do barrel picks they don't do one, they go into a place and they do multiple.
• 44:30
  Speaker 3: Hey, I was a starlight on Friday last week and I'm looking at barrels.
• 44:36
  Speaker 3: We're drinking from barrels in the Rick House and I walk over to a barrel and guess what it says on the front of it?
• 44:42
  Speaker 3: Ohlq.
• 44:45
  Speaker 3: And I said to the lady I'm like wait a second and she's like yeah, there's like eight of them in here with OHLQ on it and I go.
• 44:51
  Speaker 3: So then I texted and you know, found out that, yeah, they just did a barrel pick.
• 44:55
  Speaker 3: So starlight, which you don't see a lot in Ohio at all, is now going to be a barrel pick that we're going to see soon.
• 45:05
  Speaker 3: They are out there looking for things that bring excitement to the bourbon world.
• 45:10
  Speaker 3: But like you said, jeff, you'll never be able to do it completely for everybody, because there's no way to do that, yeah, except except there's what I call a bourbon baby.
• 45:21
  Speaker 1: Okay, they're bourbon babies.
• 45:23
  Speaker 1: They need to grow up one to, because they think the world I mean, have you ever obtained anything that you wanted that was easy to get?
• 45:40
  Speaker 1: I mean, it really comes down to their babies, because in the in the bourbon community to obtain they could form their little, their little minds, and their little I say they're little because they're baby brains you know little, tiny baby brains and their minds.
• 45:59
  Speaker 1: The way that you, they wrap around things is that somehow OHLQ isn't in the business to sell alcohol, like somehow they're supposed to limit the alcohol so it doesn't sell for them.
• 46:16
  Speaker 1: You know, specifically Then to they also think that the world revolves around them, that they should just be able to walk into any liquor store and get allocated bourbon any time.
• 46:33
  Speaker 1: It used to be that way.
• 46:37
  Speaker 3: No, I mean, it's not that way with a lot of things anymore.
• 46:39
  Speaker 3: I mean it doesn't matter what it is, bourbon is just one.
• 46:42
  Speaker 1: But when, when Pappy sat on the shelf, technically nobody wanted it and then when they started wanting it, they can't.
• 46:55
  Speaker 1: You know, it was gone from the shelf.
• 46:58
  Speaker 1: I mean, I don't know what to tell you.
• 47:02
  Speaker 3: It's like like, don't you know, you're never going to have everybody be happy, so there's always going to be that person who's going to dislike something that is done by the OHLQ, or somebody that got a special bottle and then they put it on secondary market.
• 47:18
  Speaker 3: It's going to happen, you're not going to get away from it.
• 47:20
  Speaker 3: But you know, part of the fun is the hunt.
• 47:25
  Speaker 3: It's the.
• 47:26
  Speaker 3: I have stood in line to try to get something and I've missed it.
• 47:31
  Speaker 3: But then I've walked in to a distillery and dumbfoundedly ran into something that you don't, you don't get a chance to buy, you know, and so I think that's the thing is.
• 47:42
  Speaker 3: Instead of being crappy about it, just just it'll come, it's going to happen.
• 47:47
  Speaker 3: Karma happens that mixtures bottle, yeah right up there Like like for one second.
• 47:54
  Speaker 1: did you ever think we would have had the hat?
• 47:56
  Speaker 1: We had the experience, we weren't expecting it and, all of a sudden, there it was.
• 48:02
  Speaker 3: But my, my thing would be this, jeff and I'll say this because I truly would wonder about those.
• 48:07
  Speaker 3: So let's say that 5 to 10%, let's say tomorrow.
• 48:10
  Speaker 3: They walked into their local store and they got the mixtures 10.
• 48:16
  Speaker 3: How many of them would actually drink it?
• 48:20
  Speaker 1: I don't know, but also if you could get that.
• 48:24
  Speaker 1: They don't want it because they're like us.
• 48:27
  Speaker 1: Like we were saying in the pre podcast, all the barrel craft bourbons which are allocated and sought after throughout the country sits on the shelf in Ohio because there's enough of them that everybody can get one and they're not sure.
• 48:47
  Speaker 1: So smoke wagon you walk in smoke wagons on the shelf, penelope's on the shelf, highwayman out of Bardstown Bourbon Company that highway people don't know about, but those are all sitting on the shelf.
• 49:00
  Speaker 1: Woodford double oak, wild turkey, rare breed oh, really good bourbons.
• 49:06
  Speaker 1: So just because you can't get a Buffalo trace product, that you want somehow OHLQ, which only gets a certain amount.
• 49:16
  Speaker 1: You know what I mean and everybody wants it.
• 49:19
  Speaker 1: Because why?
• 49:20
  Speaker 1: I mean?
• 49:21
  Speaker 1: Weller Special Reserve makes absolutely no sense.
• 49:25
  Speaker 1: It sells out every time.
• 49:26
  Speaker 1: There's case after case after case available.
• 49:29
  Speaker 1: Everybody goes in.
• 49:30
  Speaker 1: You really have to if you're not getting a Weller Special Reserve in the state of Ohio.
• 49:35
  Speaker 1: You are.
• 49:37
  Speaker 1: You don't have to wait in line, you just have to come when the lines over.
• 49:42
  Speaker 3: And also, if you're not buying it, then I don't know what you're going for.
• 49:47
  Speaker 3: I mean, Weller Special Reserve is still a good bottle to buy and drink at 2299.
• 49:53
  Speaker 1: It's a fantastic bottle, Listen.
• 49:55
  Speaker 3: I did a blind.
• 49:56
  Speaker 3: You've got those bottles right there, the whole lineup of Weller.
• 49:59
  Speaker 3: We did a blind.
• 50:00
  Speaker 3: Last year A guy in our group sent out a blind every one of them.
• 50:04
  Speaker 3: There was one of the guys in the blind.
• 50:06
  Speaker 3: That is very good with bourbon the reserve is his number two.
• 50:12
  Speaker 1: I would.
• 50:13
  Speaker 1: I would totally rip on that right now, except for the fact when we did the makers mark blind and I had all the makers marks, the one I was able to pull out was I could.
• 50:24
  Speaker 1: I could pull out the bread pudding one.
• 50:27
  Speaker 1: Okay, it just was so obvious.
• 50:29
  Speaker 1: But of the other six, I thought you know we had makers mark 101, which I love as drinkability.
• 50:38
  Speaker 1: I thought I knew it all and you want to know what my number one was above the?
• 50:43
  Speaker 1: I knew the bread pudding, but this tasted better.
• 50:46
  Speaker 1: It was makers mark and it makes you.
• 50:50
  Speaker 1: It can humble you of what you know.
• 50:53
  Speaker 1: So, realistically, what it's telling you is that Even though Maker's Mark tasted the best out of you know Castrate, maker's 46, everything.
• 51:05
  Speaker 1: Do you think I wanna?
• 51:07
  Speaker 1: When I go to the store and I wanna make it?
• 51:10
  Speaker 1: I don't.
• 51:10
  Speaker 1: I want Maker's Mark.
• 51:11
  Speaker 1: No, I don't.
• 51:12
  Speaker 1: I can get that any time.
• 51:14
  Speaker 1: I want the special wood release or the special this release, because that's how we are.
• 51:19
  Speaker 1: But the difference between we compared it to baseball cards.
• 51:23
  Speaker 3: It's like collecting baseball cards.
• 51:24
  Speaker 3: It's you wanna have that card that's unique and special, that a lot of people do and that's okay, tops, that's right.
• 51:34
  Speaker 1: That's what I should do.
• 51:35
  Speaker 1: I should complain about tops you guys.
• 51:37
  Speaker 1: Do you put out the cards?
• 51:39
  Speaker 1: You don't put enough autograph cards.
• 51:40
  Speaker 1: I can't get an autograph card.
• 51:42
  Speaker 1: I wanted an autograph card.
• 51:44
  Speaker 1: It's like, tops, you mother effers?
• 51:47
  Speaker 1: I mean, come on, push out the cards, you know what?
• 51:51
  Speaker 3: Back to baseball cards.
• 51:52
  Speaker 3: Did you open and get nothing?
• 51:54
  Speaker 1: Yeah, it's like tops, I want all Don Mattingly's and Hank Aaron's in every pack and you don't print anything else.
• 52:04
  Speaker 1: It's just like I.
• 52:06
  Speaker 1: Just like I said it's bourbon babies have to like.
• 52:11
  Speaker 1: That is the part about the maturing of these groups.
• 52:16
  Speaker 1: I'm a moderator of the Central Ohio Bourbon Enthusiasts.
• 52:22
  Speaker 1: I love that group.
• 52:23
  Speaker 1: One of the people that had just joined basically quit because too many people were bitching and complaining.
• 52:32
  Speaker 1: It said you guys all bitch and complain about what you can't get and you all seem to be so negative.
• 52:39
  Speaker 1: I'm leaving and I'm just like yeah, it's, that's when you have a group, you want the people in the group to be celebrating everything, right, yeah, positive, yeah, positive, okay, ooh, what are you drinking there?
• 52:57
  Speaker 3: One, two, three.
• 52:58
  Speaker 1: Real quick.
• 52:59
  Speaker 1: So the Scotchy Bourbon Boys have been.
• 53:04
  Speaker 1: The podcast has made the top 50 of the feed spot lists.
• 53:10
  Speaker 1: So a new Anguwal Angarwal.
• 53:15
  Speaker 1: A new Angarwal is the founder and he let me know that.
• 53:18
  Speaker 1: He thanked me for putting the podcast in, but he named us in the top 50, gave me a high five and when I checked where we are, we're 31 in the top 50 of Whiskey Podcasts and I'm not sure if you can see it, but I'm not sure if you can see it In the top 50 of Whiskey Podcasts on the web across the world.
• 53:44
  Speaker 3: I think that's kind of cool to get ranked you know, in there I think we can get to in the top 20.
• 53:50
  Speaker 1: I would like to at least the top 25, that should be our goal but to start off at 31,.
• 53:56
  Speaker 1: It's kind of like when you get recognition like that, sometimes you think you know we're not just doing that for nothing.
• 54:03
  Speaker 3: Probably unique about our podcast, though, is that we're usually all in different locations.
• 54:09
  Speaker 3: There's not too many times that we podcast from the same spot.
• 54:13
  Speaker 1: No, that's true, I mean, or the same group of people.
• 54:17
  Speaker 1: I mean it's really cool having Roxy myself, you Whiskey and Super Nash.
• 54:25
  Speaker 1: Super Nash was gonna join us but he was he pulled in another job and he might be checking in and watching.
• 54:33
  Speaker 1: But I just wanted to thank Anu for putting us on their list and I'm gonna look more into that because there's a lot of stuff that we can use as tools for promoting the podcast further.
• 54:47
  Speaker 1: So I knew I submitted.
• 54:51
  Speaker 1: I was looking at all the Whiskey podcast and I'm like, oh what, what?
• 54:56
  Speaker 1: I wonder where we would be submitted.
• 54:58
  Speaker 1: Well, obviously we're 31.
• 55:00
  Speaker 1: A couple of my podcasts that I listened to, well, bourbon Pursuit, I think, was number three, and then also the Bourbon Road, which I listened to and respect.
• 55:16
  Speaker 1: They were 16, but to be 31, I was pretty happy with that.
• 55:22
  Speaker 1: There's gotta be.
• 55:22
  Speaker 1: I don't know how many there are, but I know that there's at least 50 and we're 31.
• 55:32
  Speaker 3: And we'll keep moving up that ladder.
• 55:34
  Speaker 1: Yeah, that's our goal, right?
• 55:35
  Speaker 1: All right, so let me check out Facebook, because I haven't been on it.
• 55:39
  Speaker 1: All right.
• 55:40
  Speaker 3: Hey, you were talking about Bourbon Pursuit.
• 55:42
  Speaker 3: I did pick up, shout out to them because that is a good bottle.
• 55:48
  Speaker 3: Which one is it?
• 55:49
  Speaker 3: That's the.
• 55:50
  Speaker 3: This is the oak collection.
• 55:54
  Speaker 3: Ooh, I have the oak collection was really good.
• 55:59
  Speaker 1: So I've just got their Pursuit United Bourbon.
• 56:03
  Speaker 1: I picked that up a while ago because, not just because of anything, I mean I just respect the shit out of Kenny and Ryan and what they're doing.
• 56:15
  Speaker 1: But you picked that up.
• 56:17
  Speaker 1: How much did that run you?
• 56:19
  Speaker 2: I think, it was 69, 59 or 69.
• 56:24
  Speaker 3: You know, when we drank this at the event with Kenny, this was the one that we all kind of were like, yeah, that one's freaking good, and it was.
• 56:31
  Speaker 3: It was significantly better than the other ones.
• 56:34
  Speaker 1: Before Kentucky Bourbon Festival, I'll have to come down and we need to put a dent in that bottle.
• 56:41
  Speaker 3: Whenever dude come on over, I'm opening stuff every day trying to find out.
• 56:47
  Speaker 3: You know, hey, try it, try it.
• 56:50
  Speaker 1: Well, I'm on, I've started my tiny fit in his tux, so it's basically salad and smoothies until September.
• 57:04
  Speaker 1: Radishes, radishes, no radishes, but it worked.
• 57:10
  Speaker 1: So it's funny because I can tell that's barrel strength.
• 57:15
  Speaker 1: And I don't think I've had a pour since Saturday, and before that it was the Saturday, before that, and before that it was a Saturday.
• 57:26
  Speaker 1: So I think I've had one, two, three, three pours and I'm gonna tell you.
• 57:33
  Speaker 3: I can.
• 57:33
  Speaker 1: Justin, remember that for me last Friday?
• 57:35
  Speaker 1: Who did Justin?
• 57:36
  Speaker 1: Yeah, you were so well last Saturday sitting at the kitchen table the actual kitchen table that the kitchen table restaurants named after that, the kitchen table bookers is named after.
• 57:55
  Speaker 1: I was sitting at that table with Sandy and it's so bizarre to be offered products that Fred and Freddie have produced and it's like, whatever you want, it's just kind of on the counter and you basically can.
• 58:16
  Speaker 1: So I was very respectful and I did have some Knott Creek 18 and I did pour the first edition, his brown rice bourbon that he released in the 375.
• 58:30
  Speaker 1: And I was able to, while it was there, pick up the single malt that they just released, the second version of that 375, and I'm looking forward to drinking that on the bus tour.
• 58:46
  Speaker 1: I'm gonna open up that.
• 58:47
  Speaker 1: That is gonna be the pour for the bus tour.
• 58:51
  Speaker 3: Yeah, I picked up when I was at French Leg they had a, a store.
• 58:59
  Speaker 3: It was a distillery pick of a Apple Brandy, 130 proof, 130 something proof, I can't even remember.
• 59:07
  Speaker 3: Oh, my gosh, delicious.
• 59:09
  Speaker 3: They have a Henderson Falls bottled in bond coming out.
• 59:13
  Speaker 3: Oh.
• 59:15
  Speaker 1: So I mean, for God's sakes, you know the spirit of French.
• 59:19
  Speaker 1: Look, you could basically.
• 59:21
  Speaker 1: You could basically seriously what Alan's doing there is.
• 59:26
  Speaker 1: You just could concentrate on drinking that and that would be enough.
• 59:33
  Speaker 1: You would be drinking delicious bourbon.
• 59:36
  Speaker 1: They have so much going on.
• 59:38
  Speaker 1: It's insane.
• 59:39
  Speaker 1: Well, that's because his brain is insane.
• 59:41
  Speaker 1: He is what you call a true artist when it comes to bourbon and he knows how to run those three pot stills and he, basically, he names them and he basically, he basically knows how to make them produce.
• 1:00:01
  Speaker 1: I mean, it's just, it's crazy.
• 1:00:05
  Speaker 1: It's crazy what the quality that he puts out.
• 1:00:11
  Speaker 3: Yeah, and I mean he's using that lost river to put in these barrels that were previously Heaven Hill barrels.
• 1:00:19
  Speaker 1: I mean, oh my God, so so did you bring that swamp water home from the distillery?
• 1:00:26
  Speaker 3: Yeah, so I drank it again today because my daughter is there.
• 1:00:29
  Speaker 3: So the funny story is about that is that that came about because I get this drink every day, called Wild Thing, and it has a pomegranate protein in it.
• 1:00:39
  Speaker 3: Blah, blah, blah.
• 1:00:40
  Speaker 3: Well, they're always out of something.
• 1:00:42
  Speaker 3: So she's like dad, I'm out.
• 1:00:44
  Speaker 3: We're going to have to make it with this peach mango.
• 1:00:47
  Speaker 1: And I'm like wait, she works there, your daughter works there.
• 1:00:51
  Speaker 1: Yeah, you didn't say that.
• 1:00:53
  Speaker 1: You're just like I'm out Pretty wrong on its own.
• 1:00:56
  Speaker 3: So I'm like we got to, we got to knock it down, so let's put blueberry in.
• 1:01:00
  Speaker 3: And so she made it and it came out looking very like much like swamp water.
• 1:01:06
  Speaker 3: But the blueberry did knock down the peach mango, and it made it really good.
• 1:01:10
  Speaker 3: So I had it again today and I've had people see that I posted it and they're like I want to go try that and I'm like, okay, you know, it's, it is what it is, it's it's green.
• 1:01:20
  Speaker 3: I mean it's it's kind of funky.
• 1:01:22
  Speaker 3: But that's yeah, my daughter works there and it's just up the street from my shop, so I go in there and get a drink, usually when she's working but that's my healthy drink for the day.
• 1:01:35
  Speaker 1: Okay, so I just poured some United 108 proof.
• 1:01:44
  Speaker 3: Oh, I don't know.
• 1:01:45
  Speaker 3: Let me look at the proof on this one.
• 1:01:47
  Speaker 3: This is batch four, cd I don't need proof.
• 1:01:54
  Speaker 1: I'm going to tell you that proof at 108 is holding up.
• 1:01:58
  Speaker 1: That bottle has sat for a little bit and it's quite delicious.
• 1:02:05
  Speaker 3: I will tell you on the four roses in the OBS K that we started with is by far more my palette in the OESF.
• 1:02:13
  Speaker 3: I'm telling you the earth tones in that are way different.
• 1:02:19
  Speaker 1: It's, it's just so, what so say that again, oh what.
• 1:02:24
  Speaker 3: The one that I that we liked was OBS K but this one was.
• 1:02:28
  Speaker 3: Oesf is this one, and the earth tones are definitely different.
• 1:02:36
  Speaker 3: It's.
• 1:02:37
  Speaker 3: It's a it just.
• 1:02:42
  Speaker 1: Oh so the yeast strain.
• 1:02:44
  Speaker 1: You said earth tones.
• 1:02:44
  Speaker 1: It's predominantly herbal and I don't like it.
• 1:02:50
  Speaker 3: It's very different, because this one is sweet and just has like oh my God, I want to keep drinking it.
• 1:02:55
  Speaker 3: This one's a little more like okay, it punches you a little bit differently and while it's okay, I definitely don't enjoy it as much as that one.
• 1:03:06
  Speaker 1: Oh, I mean, I'm not.
• 1:03:09
  Speaker 3: Somebody might, somebody might drink it and be like, oh, that's way better.
• 1:03:12
  Speaker 1: But when you think about four roses, right, they've got 10 different versions of their bourbon, and then how they age them and how they put them out, at what strength Okay, so they've got an endless amount of ability to put out different bourbon.
• 1:03:31
  Speaker 1: Yeah.
• 1:03:33
  Speaker 1: And they originally were old, you know.
• 1:03:36
  Speaker 1: They were distributed in Japan for the longest time, I mean, it went.
• 1:03:40
  Speaker 1: It was from the fifties till, just you know, 2000, I think, like 10.
• 1:03:47
  Speaker 1: They were just Japanese, they were.
• 1:03:50
  Speaker 1: They were distilling and sending it all to Japan, because Japan, the Japanese love bourbon, there's no doubt about it.
• 1:03:57
  Speaker 1: And when they came back, you know, and they've done this and they've done a really good job, I mean this, you know the distiller, and then replacing him, and then what they're doing here I really find what Brent Elliott is doing is kind of fantastic for the United States, and but that, so that's the cool thing.
• 1:04:22
  Speaker 1: If you can find a geestrain in that 10, the OBSK is the one that.
• 1:04:33
  Speaker 1: I found I'm not a fan of the other ones.
• 1:04:35
  Speaker 1: Maybe somebody else does, but the one, right?
• 1:04:40
  Speaker 3: It's really cool, is that?
• 1:04:41
  Speaker 3: So just recently, for roses released their batch lineup.
• 1:04:46
  Speaker 3: They have the 10 of them that you can actually buy all 10, and smaller Amounts, obviously and you can sample all of them and see what is your strand, because you know, like, if this isn't your jam, if you don't like the F and you're like wait a minute, and that's the one that's on on sale the day you go to the distillery you probably don't want to buy it right, but that sample kit came out and I think that was a pretty cool idea on their part to be able to give people a chance to try all the different Easterings to see what is mine.
• 1:05:21
  Speaker 3: You know, what do I like, mine OB, or which one do I really draw?
• 1:05:26
  Speaker 1: towards OB, oe, it's just.
• 1:05:29
  Speaker 1: But what I'll tell you is that all four roses needs from you is for you to pick one that you like and then go for it, right?
• 1:05:41
  Speaker 1: Isn't that that?
• 1:05:42
  Speaker 1: Well, yeah, that's true.
• 1:05:46
  Speaker 1: Isn't that what it's all about?
• 1:05:48
  Speaker 1: Well, the Bourbon babies will be like why can't I find OBSK?
• 1:05:53
  Speaker 1: It's always gone.
• 1:05:57
  Speaker 3: If the Bourbon baby actually drove two and a half to three hours to Kentucky, got there, which, hey, I will tell you this when four roses opens in the morning on Fridays and Saturdays, there is no line.
• 1:06:09
  Speaker 3: You can walk, maybe with five other people in the door, and get it.
• 1:06:14
  Speaker 1: Yep, we walked on that noon that day and everybody got it.
• 1:06:18
  Speaker 3: So, but yes, if it wasn't the exact Easterine that you were looking for, then you would probably complain and blame it on you know whoever.
• 1:06:27
  Speaker 3: But you know, the thing that I will tell people is okay, don't worry about it, drive down the street, go to Jim B and see what happens.
• 1:06:36
  Speaker 3: Drive down the street.
• 1:06:38
  Speaker 3: If you're in Bardstown, and go to Bardstown and see what happens, you are going to run into something that you didn't think you were going to get.
• 1:06:44
  Speaker 3: That is going to be like okay, well, this is this worked out even better.
• 1:06:49
  Speaker 1: Luxrow.
• 1:06:50
  Speaker 1: Go to Luxrow.
• 1:06:51
  Speaker 1: Luxrow has something almost every day.
• 1:06:57
  Speaker 3: And if you can get an Ezra 7, you're good.
• 1:07:00
  Speaker 3: And how many people probably even have Ezra 7 is it's one of the ones that.
• 1:07:05
  Speaker 3: I started out liking as much as anything I have was old.
• 1:07:10
  Speaker 3: Ezra 7 was one of my favorites.
• 1:07:12
  Speaker 3: Still is one of my favorites.
• 1:07:14
  Speaker 3: Yeah, here, how many people actually have that bottle?
• 1:07:18
  Speaker 3: They live in Ohio.
• 1:07:20
  Speaker 3: Not very many because you have to usually go to Kentucky to get it.
• 1:07:24
  Speaker 1: So, yeah, All right, that was a great podcast.
• 1:07:30
  Speaker 1: You want to add anything else there?
• 1:07:36
  Speaker 3: I don't other than you know, hey, I.
• 1:07:39
  Speaker 3: If anybody did come across that Woodford, any of the Woodford bottles or the old Forrester OHL Q picks, definitely drop a comment, even when this is over.
• 1:07:49
  Speaker 3: We'll see it and be able to respond back.
• 1:07:52
  Speaker 3: I'm curious to see what everybody thinks of those.
• 1:07:54
  Speaker 3: Yeah, yeah On on.
• 1:07:59
  Speaker 3: Keep in mind August 15th that.
• 1:08:01
  Speaker 3: Aaron from Smoke Wagon is going to be joining us on the podcast.
• 1:08:05
  Speaker 3: If you haven't watched Aaron or followed him on Facebook, you have to.
• 1:08:12
  Speaker 3: Aaron is quite possibly one of the most unique individuals.
• 1:08:16
  Speaker 3: I love watching him.
• 1:08:17
  Speaker 3: A friend of mine is doing a fundraiser for Alzheimer's for his father and he is doing a event coming up and David reached out to a few distilleries you know to do a fundraiser and Aaron sent him a bottle of batch, one uncut, unfiltered, which, if anybody knows that bottle is super valuable, hard to find.
• 1:08:44
  Speaker 3: And just just because that's Aaron, aaron is that guy.
• 1:08:49
  Speaker 1: So well, let's hope Aaron just sends us one up for the podcast.
• 1:08:55
  Speaker 3: Yeah, it ain't happening, but I will say it to prepare for that, if anybody out there
• 1:09:03
  Speaker 3: you're getting ready for that podcast?
• 1:09:04
  Speaker 3: Yeah, try, try.
• 1:09:07
  Speaker 3: Whatever it is of theirs that is out there.
• 1:09:10
  Speaker 3: But the uncut unfiltered that they sell, it's $79.
• 1:09:14
  Speaker 3: It's a black bottle with a gold label.
• 1:09:16
  Speaker 3: It's incredible.
• 1:09:19
  Speaker 3: It's so good, I mean.
• 1:09:20
  Speaker 3: I don't know how you could go wrong.
• 1:09:21
  Speaker 3: So if you haven't tried that one, this is just their standard small batch.
• 1:09:26
  Speaker 3: This is just what they call straight bourbon whiskey.
• 1:09:29
  Speaker 3: So and this is good this is better than last year's.
• 1:09:33
  Speaker 3: So this was the July bottle, got better.
• 1:09:36
  Speaker 3: But the uncut unfiltered is where they are definitely doing something really special.
• 1:09:44
  Speaker 1: Excellent.
• 1:09:44
  Speaker 1: All right, everybody.
• 1:09:46
  Speaker 1: That's another podcast of the Scotchie bourbon boys.
• 1:09:49
  Speaker 1: I'm tiny, this is CT.
• 1:09:51
  Speaker 1: We are the Scotchie bourbon boys.
• 1:09:54
  Speaker 1: Wwwscotchieberbonboyscom for everything Scotchie bourbon boys.
• 1:09:59
  Speaker 1: Check us out on Facebook, instagram, youtube and Twitter, and then also on all the major podcast formats.
• 1:10:08
  Speaker 1: Make sure, when you listen to us Ever, or however you listen to us to like listen and leave good feedback.
• 1:10:17
  Speaker 1: So remember everybody Good bourbon equals good times and good friends.
• 1:10:24
  Speaker 1: Drink responsibly, don't drink and drive and live your life dangerously.
• 1:10:30
  Speaker 1: Little Steve O's gonna take us out.
• 1:10:45
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:10:50
  Speaker 2: Oh, don't ask why.
• 1:10:53
  Speaker 2: Oh, don't ask why.
• 1:10:56
  Speaker 2: Show me the way to the next whiskey bar.
• 1:11:01
  Speaker 2: Oh, don't ask why.
• 1:11:04
  Speaker 2: Oh, don't ask why For them, oh, we don't find the next whiskey bar.
• 1:11:12
  Speaker 2: I'll tell you we must die.
• 1:11:15
  Speaker 2: I'll tell you we must die.
• 1:11:18
  Speaker 2: I'll tell you.
• 1:11:19
  Speaker 2: I'll tell you, I'll tell you we must die.