Latest / The Scotchy Bourbon Boys / Vacation Getaway, Barton 1792, Chestnut Farms Bourbon Exploration, and Tasting Insights

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Vacation Getaway, Barton 1792, Chestnut Farms Bourbon Exploration, and Tasting Insights · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Paul Brister from Texas is watching.
• 1:00
  Speaker 1: Here's Paul.
• 1:03
  Speaker 2: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, Indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece at a Time.
• 1:12
  Speaker 2: Distilling Institute channel on YouTube.
• 1:14
  Speaker 2: If you're at all interested in the art of distilling whether it be home distilling or professional distilling, and the intense geekery that goes into that process.
• 1:24
  Speaker 2: Then check out the One Piece at a Time Distilling Institute on YouTube.
• 1:28
  Speaker 2: I promise you're going to learn something you didn't know before about the arts.
• 1:51
  Speaker 3: We'll be you next time.
• 1:55
  Speaker 3: We're here to have fun.
• 1:58
  Speaker 3: We're here to have fun, yeah.
• 2:46
  Speaker 4: All right, welcome back to another podcast of the Scotchy Bourbon Boys, tiny and.
• 2:57
  Speaker 1: Super.
• 2:58
  Speaker 4: Nash are in the house tonight.
• 3:00
  Speaker 4: Yeah, back from.
• 3:01
  Speaker 4: It's been a little bit of time off.
• 3:02
  Speaker 4: Thanks everybody for joining us again tonight.
• 3:03
  Speaker 4: Uh, it's been pretty cool, I would have to say.
• 3:08
  Speaker 4: Uh, I had a one this, this vacation.
• 3:12
  Speaker 4: A lot of our my vacations happen when I go away to do bourbon stuff.
• 3:19
  Speaker 4: So it's almost like I'm on a vacation doing bourbon events and bourbon things and bourbon podcasts and it's just busy, busy, busy.
• 3:27
  Speaker 4: But this was an actual family orientated grandkids, kids, my adult kids just hanging out and it was.
• 3:37
  Speaker 4: I wasn't posting, I wasn't doing, you know, youtube and shorts and stuff like that.
• 3:43
  Speaker 4: I just took the full 11 days off and I enjoyed it thoroughly.
• 3:48
  Speaker 4: I thought it would be a little bit harder to get back on the horse, but it really hasn't been.
• 3:56
  Speaker 4: Getting set up was the normal thing, didn't have any problems, no technical problems.
• 4:00
  Speaker 4: We're live YouTube and Facebook.
• 4:02
  Speaker 4: So everybody out there on youtube and facebook um, no, you can chat in.
• 4:06
  Speaker 4: Uh, I believe greg just said.
• 4:09
  Speaker 1: Uh, he's gonna be in new hampshire on 9 11 and coming home to kentucky on 9 12 yeah.
• 4:16
  Speaker 4: So you're gonna, greg, you're gonna have to tell us who can fill in when we go there to keep us updated.
• 4:22
  Speaker 4: You know, maybe send in uh, maybe get nick, nick, uh, smith, to do our tour, or whatever.
• 4:29
  Speaker 4: Just you know we count on you, my friend, we count on you hey, ross is ross, just here uh chimed yeah considering.
• 4:40
  Speaker 4: We're basically going to be drinking a lot of his stuff.
• 4:43
  Speaker 4: He's glad to have you on, ross, that's for sure.
• 4:47
  Speaker 4: Yeah, we appreciate you.
• 4:48
  Speaker 4: Remember, we're the Scotchy Bourbon Boys wwwscotchybourbonboys for all things Scotchy Bourbon Boys.
• 4:54
  Speaker 4: You can see that Super Nash is wearing the t-shirts and drinking out of the Glen Cairns tonight.
• 5:00
  Speaker 4: You can get those on the website or contact me directly.
• 5:03
  Speaker 4: Then also, remember to follow us on instagram, youtube, facebook or x, and then also listen on all the major podcast formats, mainly uh apple podcasts, pandora, spotify and iheart radio.
• 5:22
  Speaker 4: Check us out on all those, but if you listen on something that you like to listen to, we're probably there.
• 5:29
  Speaker 4: So my son's calling during a live podcast.
• 5:32
  Speaker 4: Hopefully he'll call his mother, who's upstairs.
• 5:36
  Speaker 4: She's running around doing work, but anyways, check out that uh live.
• 5:44
  Speaker 4: You know, keep checking us out.
• 5:46
  Speaker 4: We go live normally on tuesday and thursday nights at 8 30 eastern standard time.
• 5:52
  Speaker 4: Uh, that's when we start this, and tonight's no different, uh.
• 5:56
  Speaker 4: This next thursday, though, will be different, because I am having my wisdom teeth removed two of my bottom wisdom teeth on Thursday, and I really I'm pretty sure I'm not going to be able to pull a podcast off after having my wisdom teeth removed, so I'll hopefully we'll be back next Tuesday.
• 6:15
  Speaker 1: I just got to say Greg, you're going to love Kauai.
• 6:18
  Speaker 1: That is my favorite place and Sherry's first cousin lives in kawaii.
• 6:26
  Speaker 1: She's been living there for 23 years and she took us all around the island and, uh, let me know if y'all want to go out on a boat tour, and all that because her friend owns a company that does the boat tours.
• 6:42
  Speaker 1: The snorkeling took us all up along the coast.
• 6:46
  Speaker 1: We had a fantastic day.
• 6:48
  Speaker 1: So just let me know if you need any info and especially a couple of the beaches and places to go in Kauai.
• 6:55
  Speaker 1: I can definitely help you out.
• 6:59
  Speaker 4: And that's awesome.
• 7:00
  Speaker 4: Yeah, man, yeah.
• 7:02
  Speaker 4: So tonight we are going to do the barton's distillery.
• 7:05
  Speaker 4: Um, it's now called the barton 1792 distillery, owned by sazarac, so that is the same uh ownership company that owns uh buffalo trace.
• 7:17
  Speaker 4: They have many brands and across you know that that Sazerac owns, but the brands that are produced at the Barton 1792 for those people is the 1792.
• 7:33
  Speaker 4: And then I have this Chestnut Farms, which is something new to me.
• 7:38
  Speaker 4: I didn't know much about it.
• 7:39
  Speaker 4: I think Walker said he saw it at a Total Wine.
• 7:42
  Speaker 4: That's where I got it.
• 7:43
  Speaker 4: Um, one of the cool things that you know being being off from all the social media and everything.
• 7:51
  Speaker 4: Uh was super nice.
• 7:52
  Speaker 4: Uh, we were in the in wisconsin, though, so the events of the weekend, uh, this past weekend, affected us directly, because that's where the RNC convention is this week.
• 8:04
  Speaker 4: And what happened?
• 8:06
  Speaker 4: You know what was happening all along.
• 8:07
  Speaker 4: The political atmosphere was already.
• 8:10
  Speaker 4: Milwaukee was in lockdown before all that happened, but I was running around in traffic, and one thing that Ohio doesn't have is the big chain liquor stores.
• 8:22
  Speaker 4: Uh, they don't have liquor barn, they don't have total wine, they don't have uh, uh, bourbon or hard liquor at Costco or Sam's club, like, uh, when we go to Wisconsin.
• 8:36
  Speaker 4: Wisconsin has all that Uh, they are not.
• 8:39
  Speaker 4: Uh, uh, they're not.
• 8:40
  Speaker 4: Uh, there's a lot of uh, they are not, they're not.
• 8:42
  Speaker 4: There's a lot of local liquor stores.
• 8:43
  Speaker 4: I mean, all the grocery stores sell liquor there so you can walk into your pick and save.
• 8:51
  Speaker 4: And they did this 20 years ago, before I moved to Ohio.
• 8:55
  Speaker 4: I was used to just getting my alcohol at the.
• 8:58
  Speaker 4: You know, I would get my vodka and my rum at the grocery store.
• 9:02
  Speaker 4: It was something.
• 9:03
  Speaker 4: Then, when I moved to Ohio and it became something specifically for a liquor store or a state store, it was very.
• 9:10
  Speaker 4: I mean, I think the first five years when I lived here in Ohio, which would have been 15 years ago I would wait and just buy.
• 9:19
  Speaker 4: I'd just go back to Wisconsin and buy it there.
• 9:21
  Speaker 4: It was a little bit cheaper because the taxes are a little bit lower.
• 9:24
  Speaker 4: It's still the same.
• 9:25
  Speaker 4: But in wisconsin now I know all my liquor stores.
• 9:29
  Speaker 4: There's an otto's, there's a piggly wiggly, there is a pick and save there that I go to.
• 9:34
  Speaker 4: I've been to um, I've been to the cost there, and also the Total Wine.
• 9:44
  Speaker 4: They have a Total Wine and so I hit all those and that was a lot of fun because here in Ohio we don't have that At Costco.
• 9:54
  Speaker 4: I ended up buying Elijah Craig Toasted for $44.99.
• 10:00
  Speaker 4: I mean Toasted Barrel for $44.99.
• 10:02
  Speaker 4: I mean posted barrel for 44 99.
• 10:03
  Speaker 4: I mean that's just crazy and you could buy as much as you want at Costco.
• 10:07
  Speaker 4: I could have bought a case and you know, here in Ohio it's allocated and it's gone.
• 10:13
  Speaker 4: It doesn't sit, it's not on the shelf, it's not like that.
• 10:15
  Speaker 4: And then also I was able to, uh, walk into the Total Wine and they had the Jim Beam Black 7-year with the label, so I was able to pick up that.
• 10:27
  Speaker 4: I was excited about that because I heard about the age statement.
• 10:30
  Speaker 4: Right.
• 10:32
  Speaker 1: What did it cost you in Wisconsin for the Jim Beam 7-year?
• 10:37
  Speaker 4: Black $23.99.
• 10:43
  Speaker 1: Got it for $19.95.
• 10:45
  Speaker 4: Well, I picked up at Costco, I picked up an old granddad 114 for $19.99.
• 10:54
  Speaker 4: That was just like really.
• 10:56
  Speaker 4: So I mean everything you know, I think that was $23.99.
• 11:00
  Speaker 4: Yeah, I'm pretty sure it was 23.99 for the black seven, but I think mine's a leader.
• 11:04
  Speaker 4: Yeah, the big one okay mine's not yeah.
• 11:09
  Speaker 4: So then, um, they had this which I never seen.
• 11:15
  Speaker 4: I mean, it was at total wine and I walked in and it and it's the Chestnut Farms.
• 11:20
  Speaker 4: Now this is the Bottled and Bond.
• 11:24
  Speaker 4: So the regular Chestnut Farms.
• 11:27
  Speaker 4: The small batch was, I believe, $79.99.
• 11:32
  Speaker 4: Is it crispy?
• 11:32
  Speaker 4: Yeah, good to see.
• 11:35
  Speaker 4: Yes, and then this bottle is the Bottled and Bond and this was $119.99 now it was.
• 11:45
  Speaker 4: I've seen up to $154 on the internet.
• 11:49
  Speaker 4: I love the box.
• 11:51
  Speaker 4: Uh, you could see this box if you.
• 11:53
  Speaker 4: If you show it the right way and I'm gonna try, it makes the whole horse.
• 11:57
  Speaker 4: Let's see, there, you go see it.
• 11:57
  Speaker 4: See how it makes the whole horse.
• 11:59
  Speaker 4: Let's see, there, you go See it.
• 12:01
  Speaker 4: See how it makes the horse.
• 12:02
  Speaker 4: Right, is the whole horse there?
• 12:05
  Speaker 4: Am I doing it right?
• 12:06
  Speaker 4: Yeah, like that right.
• 12:08
  Speaker 1: Yeah, it is right there, yeah.
• 12:09
  Speaker 4: So that's really kind of cool, you know, to show how the box has the horse wrapping around it, and I've never seen it.
• 12:16
  Speaker 4: But then the thing, ross, that got me, is it just it?
• 12:30
  Speaker 4: It from barton, 1792 master distillers.
• 12:31
  Speaker 4: Maybe you can, um, you know, talk about that or or comment about that in the comment section, because that's really intrigued me, because I understand, you know, danny khan and yourself are producing some really good whiskey, I think.
• 12:42
  Speaker 4: Since I've been tasting 1792 with each new batch, I love what's coming out of 1792.
• 12:49
  Speaker 4: I think it's actually better than the older stuff that I had.
• 12:53
  Speaker 4: Now, foolproof was pretty damn good.
• 12:55
  Speaker 4: I'm not saying that.
• 12:56
  Speaker 4: But even now that when you're producing it, I think the people, you guys, working all together, are producing some really exceptional whiskey.
• 13:07
  Speaker 4: So you know that that that intrigued me immensely.
• 13:13
  Speaker 4: So I bought it.
• 13:14
  Speaker 4: I, I splurged, got yelled at I.
• 13:19
  Speaker 4: Really it was like we had already.
• 13:22
  Speaker 4: There's a couple places I had already purchased.
• 13:27
  Speaker 4: Oh, that's at Costco.
• 13:29
  Speaker 4: She let me get the old Grand Air 114 and the Toasted which I took to a tasting and everybody drank the whole bottle on the Toasted.
• 13:37
  Speaker 4: So, but I was coveting this.
• 13:40
  Speaker 4: So that's what I want to taste tonight.
• 13:42
  Speaker 4: But let's just first, well, before we get into that right, um, we got carlos eduardo.
• 13:49
  Speaker 4: Um is from brazil, watching tonight on youtube.
• 13:52
  Speaker 4: Uh, that's excellent, carlos.
• 13:55
  Speaker 4: Uh, but sweet wheat.
• 13:57
  Speaker 4: We've got the 1792.
• 14:00
  Speaker 4: Both of us have the.
• 14:01
  Speaker 4: So what is your favorite there, nash?
• 14:04
  Speaker 4: I haven't had any tonight.
• 14:05
  Speaker 4: I'm going to take a little sip of everything, but I know what my favorite is.
• 14:09
  Speaker 4: Uh, and you know, we both got to.
• 14:12
  Speaker 4: We both got this foolproof, right, but what you know?
• 14:15
  Speaker 4: That from danny khan.
• 14:17
  Speaker 4: And then we also had the foolproof from the liquor store that you sent up the case, right, you sent up that case of foolproof.
• 14:27
  Speaker 4: Yes, right, here, it was foolproof, single barrel.
• 14:33
  Speaker 4: No, that's not the right one.
• 14:36
  Speaker 4: Is this the foolproof?
• 14:37
  Speaker 4: No, yeah, it was the.
• 14:39
  Speaker 4: It was the very first bottle that I Blackjack.
• 14:42
  Speaker 4: Was it Blackjack?
• 14:42
  Speaker 1: Liquors yeah.
• 14:43
  Speaker 4: Yeah, that's.
• 14:43
  Speaker 4: It was the very first bottle that I Blackjack.
• 14:44
  Speaker 4: Was it Blackjack Liquors?
• 14:46
  Speaker 4: Yeah, yeah, that's what it was, so I have them.
• 14:48
  Speaker 4: Yeah, that's one of the first bottles that I ever tasted.
• 14:53
  Speaker 4: So now we're looking at that's got to be four years ago, right 2009,.
• 14:56
  Speaker 4: September of 2019 is when you October.
• 14:59
  Speaker 4: It would have been October, right October of 2019, yeah, october, right, october of 2019.
• 15:04
  Speaker 4: Yeah, yeah, this was our.
• 15:07
  Speaker 1: September is when we first met and started talking online, and then in October is when he got the barrel pick in and that's when I that's when I shipped it all up there.
• 15:21
  Speaker 4: So Ross says that it was mashed, distilled and aged there.
• 15:25
  Speaker 4: He says he loves his juice at 100 proof, bottled and bond, bottled and bond.
• 15:32
  Speaker 4: Yeah yeah, I agree with you, Ross.
• 15:35
  Speaker 4: I am so looking forward to this.
• 15:38
  Speaker 4: I mean, when I saw the bottled and bond and seriously it was a difference in price.
• 15:44
  Speaker 1: but I just felt that was the one walker.
• 15:49
  Speaker 1: That one from blackjack is the one that walker sent up oh okay.
• 15:53
  Speaker 4: So then somewhere, oh, hold on, hold on, hold your horses right here.
• 16:01
  Speaker 4: Let me just quick do this, I'm gonna get it because it's sitting right back here.
• 16:06
  Speaker 4: I bet you it is how.
• 16:09
  Speaker 4: It's still in there.
• 16:10
  Speaker 4: I don't know.
• 16:10
  Speaker 4: Will you recognize this, so I'm gonna taste all three.
• 16:17
  Speaker 4: See which one is the best.
• 16:19
  Speaker 4: That's what I think I'll do, this foolproof.
• 16:21
  Speaker 4: Oh, this is it, charlie's.
• 16:24
  Speaker 4: Charlie's yeah, yes, Charlie's was the one that you were able to send up to us and, if you remember, it was hot.
• 16:35
  Speaker 4: We all we did it and we were like boom and just like holy man.
• 16:42
  Speaker 4: I want to know what that's like four years later.
• 16:43
  Speaker 4: Now.
• 16:43
  Speaker 4: Here is the blackjack from from.
• 16:45
  Speaker 4: Uh, you said from.
• 16:46
  Speaker 4: Like you said we got it from walker, so I want to try that that would be almost five years, five years ago what did you think of the blackjack from the blackjack pick I?
• 16:59
  Speaker 4: haven't opened it and it's actually right here behind me yeah so, as Ross, when you do these full proof, full proof, barrel picks, single barrels, it is.
• 17:21
  Speaker 4: I know that they're all put out at the same 125 proof.
• 17:30
  Speaker 4: Is this one?
• 17:32
  Speaker 4: Yep, they're all 125 proof.
• 17:38
  Speaker 4: So, um, very interesting, yeah, if you, if you do a full proof, uh, ross, if you're doing a full proof, single barrel pick, what happens if it's not over 125 or all?
• 17:52
  Speaker 4: Are only barrels over 125 proof available to you, because you can't add proof?
• 17:59
  Speaker 4: If I'm not mistaken, this is very vanilla-y, vanilla-y Tons of vanilla, almost like it's like drinking, no, it's like eating vanilla pudding while you set it on fire and don't put it out in your mouth.
• 18:29
  Speaker 4: You do, you put it you put the.
• 18:30
  Speaker 4: You put the fire out with your mouth.
• 18:32
  Speaker 4: That's.
• 18:32
  Speaker 4: It's like hot vanilla pudding, like oh that, that nose is hot.
• 18:44
  Speaker 1: This is the blackjack.
• 18:45
  Speaker 1: Are you talking about the blackjack?
• 18:48
  Speaker 4: Oh, I'm talking about the blackjack.
• 18:52
  Speaker 4: There's almost like a licorice cinnamon licorice thing going on too.
• 18:57
  Speaker 4: It's really interesting.
• 19:05
  Speaker 4: But the vanilla pudding is there.
• 19:07
  Speaker 4: Oh, not a bad pick.
• 19:12
  Speaker 4: It's been a while since I've I was on vacation and honestly, I took a vacation Besides doing a tasting with my friend, steven Pitzer.
• 19:23
  Speaker 4: Friday night he had some friends over and we did a high-end bourbon tasting that I did for his friends and besides that it really was.
• 19:37
  Speaker 4: I didn't drink much.
• 20:28
  Speaker 1: The foolproof barrels come from the top third of the warehouses and those higher-level barrels in the warehouse all go up in proof.
• 20:38
  Speaker 1: They enter at 125 and then are chosen for single barrels and foolproof.
• 20:45
  Speaker 1: Highest proof barrel up he's seen is 158.
• 20:52
  Speaker 4: What, oh that would be that Holy crap.
• 20:58
  Speaker 4: I've never experienced anything like that.
• 21:02
  Speaker 4: Did you get to taste?
• 21:05
  Speaker 4: It is the question Ross, all right, so this is the question Ross, all right.
• 21:10
  Speaker 4: So this is the Charlie's pick from way back.
• 21:13
  Speaker 4: I just poured that baby in there.
• 21:15
  Speaker 4: Let's see how much different it was.
• 21:24
  Speaker 1: I don't think I have.
• 21:25
  Speaker 1: I don't have any of the Charlie's back left anywhere.
• 21:28
  Speaker 4: That is very ethanol-y, ethanol-y.
• 21:33
  Speaker 4: Yeah, we're talking about Vanilli, ethanol-y.
• 21:38
  Speaker 3: It's a new singer.
• 21:42
  Speaker 4: Ethanol-y Vanilli, this one.
• 21:46
  Speaker 4: Now, let's see, yeah, that pick is still maintaining the heat.
• 22:04
  Speaker 4: That was a hot pick.
• 22:04
  Speaker 4: That charlie's tons of licorice.
• 22:05
  Speaker 4: It's like the char, like the Charlie's, opposed to the Blackjack.
• 22:09
  Speaker 4: The Blackjack is better because Charlie's is completely missing the vanilla pudding undertones.
• 22:15
  Speaker 4: It's just the heat.
• 22:19
  Speaker 4: I pick up a little licorice, I pick up a little cinnamon.
• 22:21
  Speaker 4: It's like I'm going to tell you either one of these on my back porch on a 38, 40 degree night is going to keep me warm by the fire, no doubt.
• 22:32
  Speaker 1: It's delicious.
• 22:33
  Speaker 4: It's delicious.
• 22:34
  Speaker 4: There's no cut on either one.
• 22:36
  Speaker 4: They're just very, very aggressively hot.
• 22:40
  Speaker 4: Now we are going to do the 1792 full proof.
• 22:45
  Speaker 4: That was full proof.
• 22:53
  Speaker 4: That was the reason why we both bought this bottle remember is because we were drinking that store pick and we wanted to know what the 1792 full proof tasted like for what won the world?
• 23:03
  Speaker 4: The best whiskey in the world according to Jim Murray.
• 23:11
  Speaker 4: Jim Murray, yes, Jim Murray, they won that, I believe, in 2020.
• 23:16
  Speaker 4: I love this bottle.
• 23:20
  Speaker 4: I got to have a little bit of water in between these two.
• 23:23
  Speaker 4: I don't have water, not tonight.
• 23:26
  Speaker 4: All right, are you drinking the award ward winning bourbon, the blend at 125?
• 23:33
  Speaker 4: Let's see, I, if I remember this, was this there.
• 23:38
  Speaker 4: It was night and day, sorry.
• 23:41
  Speaker 4: If entered at 125, 156 is beyond possible proof, unless there was only a couple gallons left in the whiskey barrel.
• 23:51
  Speaker 4: Yeah, I mean, I've heard of one, I've seen 141s.
• 23:57
  Speaker 4: Yeah, here we go.
• 24:00
  Speaker 4: Damn, wow, that's just wow.
• 24:17
  Speaker 4: The blend kills the single barrels.
• 24:18
  Speaker 4: I mean, uh, danny knew what he was doing when he did this.
• 24:19
  Speaker 4: He knew what he was doing.
• 24:19
  Speaker 4: That is a special bourbon, all right, it's not even.
• 24:22
  Speaker 4: It picks up the cinnamon.
• 24:23
  Speaker 4: Is there a little bit of cinnamon, a little bit of?
• 24:26
  Speaker 4: You know, it's funny because all that heat was in the back of your throat, down your throat, in your stomach and there's a with not much hitting your front palate On this one.
• 24:36
  Speaker 4: There's a little bit of cinnamon on your front palate.
• 24:39
  Speaker 4: That leads to the vanilla.
• 24:41
  Speaker 1: Then you get lots of vanilla and and some caramel in there too.
• 24:51
  Speaker 4: And it's smooth, not real hot.
• 24:54
  Speaker 4: The heat is almost instead of fire heat.
• 25:01
  Speaker 1: it's like a red hot heat.
• 25:02
  Speaker 1: More of a buttery mouthfeel to it.
• 25:06
  Speaker 1: Yeah.
• 25:07
  Speaker 4: It's just definitely a great, great uh experience.
• 25:11
  Speaker 4: Not too oaky.
• 25:12
  Speaker 4: The other ones seem to have a little bit of licorice oak kind of flavor to them.
• 25:16
  Speaker 4: That's not here, that's just uh wonderful but you yeah you've got a good bit of yours.
• 25:24
  Speaker 4: I've only got about half of mine left what you're talking about, the Denny this one.
• 25:31
  Speaker 4: Yeah, I didn't hit that very often.
• 25:34
  Speaker 4: I just wanted to yep, there's no doubt.
• 25:38
  Speaker 4: But that's really good bourbon, that's a sharer.
• 25:41
  Speaker 4: Share with good friends, that's for sure.
• 25:45
  Speaker 4: Alright, so you pick, besides the foolproof, what's your brand of?
• 25:57
  Speaker 4: I mean, I think now you get a shot at foolproof, maybe once or twice a year.
• 26:03
  Speaker 4: You don't have to pay that much extra over MSRP usually, because it's there it comes out.
• 26:10
  Speaker 4: But then what is your favorite after that?
• 26:18
  Speaker 1: You get to pick this one Nash Favorite after that I really like the 12-year.
• 26:27
  Speaker 4: You like the 12-year, I've got the 12-year also.
• 26:34
  Speaker 4: Now see the.
• 26:35
  Speaker 4: Now see the 12 years.
• 26:35
  Speaker 4: You can see that look at this the 12 years been hit a little bit harder.
• 26:37
  Speaker 1: Where you're right on the top I'm actually halfway through the, through the 1792 on that and look, I want you to kind of look I don't know, but you can't hardly tell it in the camera on this.
• 26:49
  Speaker 1: These bottles got a little bit of dust on them.
• 26:57
  Speaker 4: Because you've been underneath your house installing.
• 27:04
  Speaker 1: It's hard for me to taste, you know, because I don't hit but one or two of them.
• 27:12
  Speaker 1: You know.
• 27:12
  Speaker 1: A week, you know, and usually it's either during podcasts or, you know, on the weekends.
• 27:19
  Speaker 1: You know, because here lately I have been working weekends.
• 27:22
  Speaker 1: That's why I took that nine-day vacation.
• 27:26
  Speaker 1: But you know I might have one or two pours and then it's off to bed.
• 27:32
  Speaker 1: I've got to get right back up and go to work.
• 27:35
  Speaker 4: Yeah.
• 27:35
  Speaker 4: So the line is, we're both going to have a sip of the 12-year.
• 27:40
  Speaker 4: There's also the sweet wheat.
• 27:42
  Speaker 4: There's the foolproof.
• 27:44
  Speaker 4: There's the bottled and bond.
• 27:45
  Speaker 4: There is the single barrel, and then there's the bottled in bond.
• 27:52
  Speaker 4: There is the single barrel, uh, and then there's the small batch, and then there also is, uh, what everybody was, the impossible port finish.
• 27:58
  Speaker 4: Right, there's the port finish.
• 28:00
  Speaker 4: Do you have that?
• 28:01
  Speaker 4: Did you ever get a port finish?
• 28:04
  Speaker 4: I've had a couple of opportunities but I wouldn't I wasn't gonna pay the Well and honestly, it's a finished.
• 28:10
  Speaker 4: It's a finished, so it's outside, it's in the brand, but it's outside the brand.
• 28:15
  Speaker 4: Now they also make the Thomas More, which we've had samples of, which is a finished bourbon also, and I enjoy that for that.
• 28:25
  Speaker 4: I actually probably enjoy that more than I like the 1792, because it's way more accessible.
• 28:31
  Speaker 4: And then the last one is the one you have the, the fake one over there.
• 28:38
  Speaker 4: I call it a fake one because it's like if you look at all the bottles they're all the same.
• 28:43
  Speaker 4: And then there's this one, the pritchard farm, 17 it's got.
• 28:47
  Speaker 1: It's got that burlap wrap on the top of it.
• 28:51
  Speaker 4: Yeah, and then?
• 28:51
  Speaker 1: the big 1792.
• 28:54
  Speaker 4: This is the Ridgemont Reserve, and that's a rye right.
• 28:59
  Speaker 4: Or is it a burlap?
• 29:01
  Speaker 1: No, the bill on this is actually.
• 29:04
  Speaker 1: I'll tell you right quick here, I had it here somewhere.
• 29:17
  Speaker 1: Here we go.
• 29:18
  Speaker 1: No, it's uh.
• 29:18
  Speaker 1: 70, 75 corn, 15 rye, 10 barley excellent.
• 29:21
  Speaker 4: And then the 12 year and, quite frankly, after just drinking the foolproofs, this 12 year, is 96, which one?
• 29:37
  Speaker 4: the uh, regmont reserve, okay, and then the 12 year is actually 96.6.
• 29:41
  Speaker 4: Um, the night the the 12 year is spectacular right now.
• 29:48
  Speaker 4: I thought initially it was a little oaky for me, but after sitting in that bottle a little bit, um, this is wonderful.
• 29:57
  Speaker 4: I mean the line of 1792, in my opinion, I love the fact all bottles are the same style.
• 30:11
  Speaker 4: They just change.
• 30:13
  Speaker 4: But that 1792, when you show this in your collection it's really kind of cool because the bottles are the same.
• 30:22
  Speaker 4: You know there's not a lot of it, just it's something.
• 30:26
  Speaker 4: The bottle has the gold cap, it's got the the.
• 30:30
  Speaker 4: You know the whole shape of the bottle's cool.
• 30:33
  Speaker 4: It's smaller so it can fit almost anywhere for display and it really has a classy look to it as far as that goes.
• 30:43
  Speaker 1: But I really, really like the bottles to me sort of have a decanter look to them Right.
• 30:51
  Speaker 1: That's what really looks cool about the bottles.
• 30:55
  Speaker 4: But there's not a lot of brands that have that same thing throughout With this many different expressions.
• 31:05
  Speaker 4: Put it that way.
• 31:06
  Speaker 4: You know, it's like even jim bean might have the same bottle, but the labels are different.
• 31:11
  Speaker 4: These labels stay the course.
• 31:14
  Speaker 4: I mean, the only thing that's different is, you know, everything's the same.
• 31:18
  Speaker 4: 1792 with the, whatever, it's a different proof, and then the and then the sweet wheat is.
• 31:24
  Speaker 4: But even on these neck labels, um can well, there's brown and black and black.
• 31:30
  Speaker 4: And, yeah, you're right, the, the color is a little bit different on each one.
• 31:33
  Speaker 4: Yeah, all right, so I'm gonna my my other favorite and this is really cool because I haven't hit this in a while but I got the sweet wheat and I pretty much love this so much that I haven't shared it with too many people.
• 31:50
  Speaker 4: It's just like it's in my cupboard.
• 31:54
  Speaker 4: It's like this is what I like.
• 31:57
  Speaker 4: Now, the sweet wheat has been open now since March, I think.
• 32:10
  Speaker 1: That's pretty good.
• 32:11
  Speaker 1: My sweet wheat's been open for a good while.
• 32:13
  Speaker 1: This is actually probably about two years yeah, I just got this bottle.
• 32:20
  Speaker 4: this this is actually Ross's, I got it after last year.
• 32:24
  Speaker 4: This one is a 91.2 proof and I enjoy that.
• 32:31
  Speaker 1: Now I've got a backup bottle of the Sweet Week that was going to be yours, because I was going to send it up as a bonus Christmas present until all of a sudden.
• 32:43
  Speaker 1: Look, I got a sweet wheat last year and I was like, well, what am I going to do with?
• 32:50
  Speaker 4: this.
• 32:51
  Speaker 4: So you know you're making me feel kind of bad because I really want that sweet wheat.
• 32:57
  Speaker 4: But also then you went out and she said well, he got a Sweet Wheat.
• 33:03
  Speaker 4: So I'm going to go get him an old Carter batch nine and I can't.
• 33:08
  Speaker 4: Or I'm going to get him a 2002 Booker's and I really can't argue with.
• 33:17
  Speaker 4: I'm glad that I got the Sweet Wheat on my own because those two bottles were pretty spectacular.
• 33:24
  Speaker 1: Greg asked a question and, Greg, this is Ridgemont.
• 33:28
  Speaker 1: This is the Ridgemont Reserve.
• 33:32
  Speaker 4: Yep, I had not heard of it.
• 33:34
  Speaker 4: I just thought I was missing the port and all of a sudden I'm missing the Ridgemont.
• 33:38
  Speaker 4: All right, so you got the bottled and bond there right.
• 33:43
  Speaker 4: All right, so you got the bottled in bond there, right.
• 33:49
  Speaker 1: You got the bottled in bond there, nash?
• 33:50
  Speaker 1: No, I don't have the bottled in bond, all right, I thought I did in there, but I couldn't find it when.
• 34:01
  Speaker 4: I was dragging these out, unless it slid behind some other bottles in there.
• 34:03
  Speaker 4: So what I'm going to do is I'm'm gonna pour the 1792 bottled in bond.
• 34:09
  Speaker 4: Now the one thing I want to say is I thought didn't I send you up that bottled in bond?
• 34:10
  Speaker 4: Of course it's a single barrel from liquor express.
• 34:15
  Speaker 4: You know, the one thing I gotta say is when we revisit things for a while after we've been doing and and I've been able you know there's there are a lot of bottles still.
• 34:27
  Speaker 4: I mean, I would say the Christmas thing is fantastic, but that in between Christmas and Christmas it's getting a little sparse for what you're sending up there, nash.
• 34:37
  Speaker 4: You just might have to drop down from super Nash to just Nash.
• 34:42
  Speaker 1: Oh no, you cannot demote me like that.
• 34:49
  Speaker 4: All right, so I'm bought.
• 34:50
  Speaker 4: This is a bot from the liquor express through super nash.
• 34:53
  Speaker 4: He did send this up, this bottled in pod, no no, hey, walker, no, I can get it.
• 35:00
  Speaker 1: uh, there's, there's this, uh, there's a chain of these uh liquor express uh around here and I'm real good friends with the guy, so I can pick one up.
• 35:10
  Speaker 1: I thought I had one in here, but I was just.
• 35:17
  Speaker 1: And cheers, sarah.
• 35:18
  Speaker 1: Sarah Evans is watching.
• 35:20
  Speaker 1: Hey Sarah.
• 35:22
  Speaker 1: I thought I had one, and I was working all the way up until like about 8 o'clock and grabbed these bottles right quick.
• 35:30
  Speaker 1: So I might have one still in there, some that's still in there, or I might still have one back in my stash, but if I don't, I can always go pick one up.
• 35:40
  Speaker 4: So let's do a little history on the Barton.
• 35:43
  Speaker 1: If I don't, I can always go pick one up.
• 35:45
  Speaker 1: So let's do a little history on the Barton.
• 35:47
  Speaker 1: It's a liquor express, because they are one of my go-to stores around the upstate South.
• 35:49
  Speaker 4: Carolina, yeah, you get a liquor express.
• 35:52
  Speaker 4: We don't here in Ohio.
• 35:53
  Speaker 4: Barton Distillery the whiskey from Barton.
• 35:58
  Speaker 4: The whiskeys from Barton are notably dry and aromatic.
• 36:01
  Speaker 4: The company's main national label is Very Old Barton, which is a six-year-old whiskey and is available at various proof strengths.
• 36:11
  Speaker 4: Also from here are the Kentucky Gentleman and Tom Moore.
• 36:15
  Speaker 4: The present distillery, largely built in the 1940s, is an industrial factory like a fair with red brick buildings, if it uses its own yeast in a sour mash of backset malt and rye.
• 36:33
  Speaker 4: Despite their flavorful palette, the whiskeys are also very clean, perhaps because the distillate is run through the column twice.
• 36:43
  Speaker 4: Many other brands lay claim to being distilled in Bardstown and chances are they were sourced from Kentucky Bourbon Distillers, which includes in its roster the likes of Rowan Creek, johnny Drum, old Bardstown and Noah Mill.
• 36:57
  Speaker 4: After years of hard work, a distillery was opened on the site and the company now produces spirits for a range of companies under license.
• 37:04
  Speaker 4: So, um, that was, that was actually the kentucky bourbon distillers which I believe.
• 37:10
  Speaker 4: Now, if you're talking about is, is that, would that be?
• 37:13
  Speaker 4: Will it right?
• 37:15
  Speaker 4: Kentucky bourbon distillers?
• 37:17
  Speaker 4: Is, will it because that sounded like rowan's creek and whatever, but barton's?
• 37:22
  Speaker 4: Uh, basically, uh, this was before 1792 and the 1792 foolproof is what they've got for here.
• 37:32
  Speaker 4: They don't.
• 37:33
  Speaker 4: You know when they, when you read about it here, they just they don't even.
• 37:37
  Speaker 4: They kind of skip over it.
• 37:38
  Speaker 4: So back when jim uh murt, when michael jackson was writing Barton's has been around since 1940s.
• 37:47
  Speaker 4: That's awesome, but he wasn't writing too much detail, right.
• 37:54
  Speaker 1: Here's a little tidbit.
• 37:55
  Speaker 1: In 2012, at the Ultimate Spirits Challenge 1792, tied Pappy Van Winkle's 23-year-old bourbon with a score of 95 points.
• 38:12
  Speaker 4: Yeah, I'm not going to say we all know what Pappy Van Winkle 23, all I can say is Pappy Van Winkle is its own animal right.
• 38:29
  Speaker 1: Just leave that right there.
• 38:30
  Speaker 1: I thought that was pretty cool.
• 38:33
  Speaker 1: Like I said, 1792.
• 38:37
  Speaker 4: Ross says column, then doubler Same as most distilleries, all right.
• 38:42
  Speaker 4: Back then I picked that book up.
• 38:43
  Speaker 4: Than doubler same as most distilleries, all right.
• 38:44
  Speaker 4: So he you know back then which was that was I picked that book up in 2019 uh, they really didn't know what was going on.
• 38:51
  Speaker 4: Ross is just like nothing special we got.
• 38:55
  Speaker 4: We got uh one.
• 38:57
  Speaker 4: Thank you, ross for last year when we were at kentucky bourbon festival.
• 39:00
  Speaker 4: I look forward to seeing you again this year.
• 39:03
  Speaker 4: I hope to.
• 39:04
  Speaker 4: I know that you guys are going to be a big part of the Kentucky Bourbon Festival and look forward to spending some time with you down there this year.
• 39:13
  Speaker 4: But Ross was courteous enough to give the Scotchie Bourbon Boys a tour in a place where there are no public tours.
• 39:22
  Speaker 4: Showed us around, showed us what he did as his job every day, his office If you're talking about a working man's distillery, barton's is it?
• 39:34
  Speaker 4: I mean, they're solely dedicated to producing really, really good whiskey.
• 39:36
  Speaker 4: What was that?
• 39:37
  Speaker 4: Dedicated to producing really, really good whiskey.
• 39:44
  Speaker 1: What was that?
• 39:45
  Speaker 1: Greg said, Tony, don't look a gift horse in the mouth.
• 39:49
  Speaker 1: Super Nash is incredible with the products he is able to provide.
• 39:57
  Speaker 4: Oh my God, I can't you know.
• 39:59
  Speaker 4: Thank you, greg.
• 39:59
  Speaker 4: Thank you, greg.
• 40:00
  Speaker 4: Thank you, greg.
• 40:01
  Speaker 4: Oh, and speaking of products provided, you saw that Chicken Cock reintroduced at their circa 18, is it circa 1863, 1863?
• 40:14
  Speaker 4: I think 1836.
• 40:16
  Speaker 4: It's just like my brain.
• 40:18
  Speaker 4: They are selling the 15-year again.
• 40:24
  Speaker 4: I'm excited.
• 40:25
  Speaker 4: I talked to their gift shop on the square in Bardstown.
• 40:33
  Speaker 1: Yeah, circa 18.
• 40:36
  Speaker 1: We haven't yet to be able to get there, but we'll make it there very soon.
• 40:41
  Speaker 1: Me and CT got there.
• 40:48
  Speaker 4: I know you did.
• 40:48
  Speaker 4: We, the kentucky bourbon festival pick with uh stacy greg, lisa, roper wicker, steve coombs I mean that would.
• 40:53
  Speaker 4: That pick team was phenomenal and we needed it because it was greg's schneider's actual distilled barrel aged whiskey and it was some of the best bourbon there was.
• 41:07
  Speaker 4: Every barrel was phenomenal.
• 41:09
  Speaker 1: I've not been in a barrel pick that.
• 41:11
  Speaker 4: it was that good.
• 41:12
  Speaker 4: Greg has not been overselling what he's been doing.
• 41:16
  Speaker 4: I can't wait to get to those barrels that he was picking those staves for.
• 41:20
  Speaker 4: It should be a good time, all right.
• 41:23
  Speaker 4: So what I got here in the 1792 glass is the Bottled and Bond Chestnut Farms, and then here in the Scotchy Bourbon Boys I have the 1792 Bottled and Bond and I'm going to put them together.
• 41:39
  Speaker 1: All right, the Grim Walker was circa 1856.
• 41:43
  Speaker 1: Thank you all right walker.
• 41:46
  Speaker 4: Posted circa circa 1856.
• 41:47
  Speaker 1: Thank you, it shows how I I was actually there.
• 41:55
  Speaker 1: I've got pictures.
• 41:56
  Speaker 1: I just it's not that it wasn't.
• 41:57
  Speaker 1: If I would, if I would have been there and did what you did, I wouldn't have forgot the name of it.
• 42:06
  Speaker 4: All right, wow.
• 42:06
  Speaker 4: I'm just going to say that this bottled and bond Chestnut Farms is Taylor-esque.
• 42:25
  Speaker 4: Wow, wow.
• 42:26
  Speaker 1: Blanton's on steroids.
• 42:26
  Speaker 1: Let's hear your thoughts on what you're tasting there other than wow.
• 42:29
  Speaker 1: I've heard wow twice and Taylor is I mean, I'm just gonna.
• 42:39
  Speaker 4: I know you guys are sister companies, but this has a serious buffalo trace.
• 42:51
  Speaker 4: Wow, this is an oak lovers, a toasted oak.
• 43:03
  Speaker 4: The oak on this is like perfect.
• 43:08
  Speaker 4: Very much it reminds me of drinking taylor, but it drinks a stronger mouthfeel but also the barrel of the oak of the barrels coming through.
• 43:24
  Speaker 4: It's definitely a bourbon.
• 43:27
  Speaker 4: That's not like a dessert bourbon.
• 43:28
  Speaker 4: There's not a lot of caramel.
• 43:30
  Speaker 4: Hmm, trying to think it's like a dark chocolate brownie finish.
• 43:42
  Speaker 4: It's real, that is a good bourbon.
• 43:50
  Speaker 4: I love when the oak of the barrel.
• 43:54
  Speaker 4: If it's too oaky or, as Fred Noe would say, woody, it's more of a bitter.
• 44:00
  Speaker 4: There's no bitterness to this.
• 44:02
  Speaker 4: Um, it's more of a bitter.
• 44:27
  Speaker 4: There's no bitterness to this.
• 44:27
  Speaker 4: There's a little bit of apple, a little bit of toasted burnt brown sugar, but then there's also a toasted oak like a wood flavor in it.
• 44:31
  Speaker 4: That makes it like.
• 44:31
  Speaker 4: What I love about Taylor is taylor doesn't taste like a caramely, you know, it's not pappy.
• 44:33
  Speaker 4: The same thing.
• 44:33
  Speaker 4: Um, this reminds me of blatant straight from the barrel, or taylor.
• 44:35
  Speaker 4: Uh, one of the exquisite taylor.
• 44:39
  Speaker 4: You know something other than you know, like the four grain or whatever.
• 44:43
  Speaker 1: But let's see what the Barton's you know, I like that four grain.
• 44:53
  Speaker 4: That bottle is really good.
• 44:55
  Speaker 4: So the Barton's picks up a little bit more sweetness, a little bit more barrel char on the 100.
• 45:09
  Speaker 3: Wow.
• 45:11
  Speaker 4: The mouthfeel.
• 45:13
  Speaker 1: What I will be putting together my mash for the Lee W Sinclair four grain recipe that Alan gave me and I'm going to be doing a what day?
• 45:43
  Speaker 1: Forty five gallons.
• 45:44
  Speaker 1: What day Forty five gallon barrel.
• 45:45
  Speaker 1: What day 45 gallon barrel.
• 45:47
  Speaker 4: What day?
• 45:47
  Speaker 4: What day Saturday?
• 45:54
  Speaker 1: Saturday evening.
• 45:57
  Speaker 4: Or you're going to be doing it in the evening.
• 46:01
  Speaker 1: Yeah, I've got some work.
• 46:04
  Speaker 1: I gotta do saturday, saturday morning and afternoon, I gotta.
• 46:09
  Speaker 1: I got a big job.
• 46:10
  Speaker 1: I gotta go take leave and get to do sunday evening and tuesday.
• 46:15
  Speaker 1: Well, actually I gotta leave to go up to north carolina and then I'll be doing the work Monday and Tuesday and probably come back Wednesday evening when it should be ready.
• 46:28
  Speaker 1: Well, wednesday or Thursday it should be ready and I'm going to run it Friday or Saturday morning.
• 46:38
  Speaker 4: So it was 1856.
• 46:39
  Speaker 4: So obviously Greg Schneider says it's 100 years older than him, so that means he was born in 1956.
• 46:48
  Speaker 4: I can do math.
• 46:49
  Speaker 4: Oh, ross is like moonshine, so okay.
• 46:53
  Speaker 4: So saturday night let's plan on checking in live, because I'm not.
• 46:59
  Speaker 4: Hopefully by saturday we'll find out based off of what my mouth's doing.
• 47:04
  Speaker 4: I'm going to be doing this, this surgery, with just numbing.
• 47:13
  Speaker 4: It'll be interesting.
• 47:18
  Speaker 1: Hey Ross, as we like to call it here in South Carolina home distilling.
• 47:27
  Speaker 4: Yes, you're keeping it under the proof gallons to keep it legal.
• 47:30
  Speaker 4: Yeah exactly no.
• 47:33
  Speaker 4: Alan Bishop just produced Sunshine, which was a really cool thing.
• 47:38
  Speaker 4: I thought you know the opposite of motion.
• 47:40
  Speaker 4: Oh I knew.
• 47:41
  Speaker 4: And he was using sunflower seeds.
• 47:43
  Speaker 4: Yeah, he called it sunshine.
• 47:45
  Speaker 4: Which genius.
• 47:47
  Speaker 4: The guy is genius when it comes to marketing and everything I can't wait I can't wait to taste that.
• 47:54
  Speaker 4: Yep.
• 47:54
  Speaker 4: Hopefully I see him this weekend because if I go down on set, well, I might be picking up the pick on Saturday.
• 48:04
  Speaker 4: I'm trying to push it.
• 48:05
  Speaker 4: I might have to push it off one more week.
• 48:07
  Speaker 4: I don't want to, but we'll see what happens.
• 48:12
  Speaker 4: So you know I'm going there and we'll go from there after that.
• 48:19
  Speaker 1: And Ross, I do.
• 48:20
  Speaker 1: Yeah, definitely.
• 48:22
  Speaker 1: All that was one of the first things that we put in on it.
• 48:30
  Speaker 4: You know, Ross always amazes you, doesn't he?
• 48:34
  Speaker 1: It's like it took me quite a few years to learn how to do all this, and I'm a seasoned veteran of about 16 years and, yeah, this makes my seventh year.
• 48:49
  Speaker 1: So, yes, sir, a lot of safety measures were put in place when we started doing this.
• 49:01
  Speaker 4: Yep, that's for sure, let's see, did I blow it?
• 49:04
  Speaker 4: Blow it, no, I did not.
• 49:05
  Speaker 1: All right, so um ross uh, walker, walker was saying that he, he saved his foolproof for last and he got caramel and banana and that's what I was.
• 49:17
  Speaker 1: I was I was picking up a little bit of the banana off that blackjack and that is definitely I like that blackjack.
• 49:27
  Speaker 1: I like the blend that we got.
• 49:33
  Speaker 1: But I'm telling you I like that blackjack because that's the first time I had tasted it, but I was picking up that banana off.
• 49:40
  Speaker 4: I can pick a banana off the nose.
• 49:43
  Speaker 1: I didn't pick up any banana off that, and that's pretty unusual for you?
• 49:48
  Speaker 4: I don't, I think it was just so.
• 49:49
  Speaker 4: Let's see I'm going to hit that again.
• 49:52
  Speaker 4: I have it.
• 49:53
  Speaker 4: Like I said, it's been a while since I I think my resistance is down Because I've just been sipping off little bits of everything.
• 50:03
  Speaker 4: I get banana off the nose.
• 50:08
  Speaker 1: We do need to do the single barrel, since we both have it too.
• 50:12
  Speaker 1: You got it right.
• 50:16
  Speaker 4: There ain't no fucking banana.
• 50:17
  Speaker 4: None, yes there is no, there isn't.
• 50:23
  Speaker 4: None, there is no, there isn't.
• 50:29
  Speaker 4: If banana feels like a, if banana tastes like a freaking some water, no, no, banana tastes like a flamethrower, sure, it's like okay, you can go with that, I've been.
• 50:40
  Speaker 1: I've been rinsing my glass and I've been having some water and clearing my palate.
• 50:45
  Speaker 4: I've been doing the same thing.
• 50:46
  Speaker 4: That's cleared my palate.
• 50:51
  Speaker 4: You want to taste the single barrel, huh?
• 50:53
  Speaker 4: So the single barrel is.
• 50:56
  Speaker 4: This single barrel isn't a single barrel from any store.
• 50:59
  Speaker 4: This is the single barrel.
• 51:03
  Speaker 1: The single barrel released from 1792.
• 51:06
  Speaker 1: I think we picked that up.
• 51:09
  Speaker 1: That came in at 98.6 proof.
• 51:14
  Speaker 4: Yeah, I think we picked that up.
• 51:15
  Speaker 4: I think we picked the single barrel up.
• 51:18
  Speaker 4: I want to say, the same time we picked up the, we each got a single barrel and a barrel proof, if I'm not mistaken, the same pick that up yeah, I, I will have to say ross, uh and and uh.
• 51:39
  Speaker 4: I really appreciated you taking me on that 1792 tour.
• 51:44
  Speaker 4: You set that up, nash, you got that all going.
• 51:48
  Speaker 4: We went over there, we did it.
• 51:50
  Speaker 4: It was a spectacular morning tour and I would have never done the tour.
• 51:57
  Speaker 4: I mean Ross's tour was.
• 52:01
  Speaker 1: My gosh Ross's tour blew our, the tour that I set up, yes, yeah, but at the same time, it was nice to get the tour before they closed it.
• 52:11
  Speaker 4: You got into the store I was able to get a 1792 Glencairn.
• 52:16
  Speaker 4: I wish I had a 1792 t-shirt.
• 52:19
  Speaker 4: That's the one thing I'm going to try.
• 52:20
  Speaker 4: Maybe Ross can make that happen for the scotchy bourbon boys that we all get 17.9.
• 52:25
  Speaker 4: Yeah, my size in the gift shop over there.
• 52:28
  Speaker 4: They don't now.
• 52:29
  Speaker 4: They don't have a gift shop, do they?
• 52:31
  Speaker 1: yeah, but every time I went to the gift shop they never had my size, so I could never could get a 1792 shirt, yeah, yeah.
• 52:38
  Speaker 1: So I did get a 1792 Glencairn, which is in there out of my 1792 Glencairns, and I couldn't find one, so I just grabbed Scotchy Bourbon Boys.
• 52:53
  Speaker 4: I knew.
• 52:54
  Speaker 1: I had one.
• 52:56
  Speaker 4: Mine's right here in my hand.
• 52:58
  Speaker 1: I see you keep showing it off there for everybody to see.
• 53:02
  Speaker 4: I mean yeah, the only thing that you keep showing it off there for everybody to see.
• 53:04
  Speaker 1: I mean yeah, the only thing that Sarah says Ross loves the banana notes and actually Ross says you mean, I'm going to try to pronounce it Isomil, isomil acetate notes.
• 53:26
  Speaker 4: Yeah, that's isomil.
• 53:27
  Speaker 4: Isomil acetate notes yeah, isomil.
• 53:33
  Speaker 1: Isomil acetate notes.
• 53:36
  Speaker 4: Yeah, and that's one thing.
• 53:37
  Speaker 4: If you get to meet Ross, he understands the chemistry of whiskey.
• 53:43
  Speaker 4: Ross is a special guy.
• 53:47
  Speaker 4: He makes us older folk proud on how he goes about doing things and what he's doing, because sometimes you know, think the younger people are losing their way, but ross uh reaffirms that they're not, that's for sure.
• 54:07
  Speaker 4: So, um, but uh, there was what.
• 54:12
  Speaker 4: Do I have?
• 54:13
  Speaker 4: What?
• 54:13
  Speaker 4: What did I just pour in here?
• 54:15
  Speaker 4: I?
• 54:15
  Speaker 4: Poured single barrel yeah, yes, we're tasting the single barrel and let's Now there's a lot more.
• 54:24
  Speaker 1: Barton's 1792 distillery, One of the oldest full operating distillery in Bardstown Kentucky.
• 54:38
  Speaker 4: Well, they have that second largest still.
• 54:40
  Speaker 4: That still is amazing.
• 54:42
  Speaker 4: Yes, maybe when we come down in the week before Kentucky Bourbon Festival, ross this year, we just go into the warehouses and do some thieving and some tasting and we talk about the aging process.
• 55:08
  Speaker 1: Ross says that's still seasoned.
• 55:13
  Speaker 4: Yes, I mean, like I said, it is a definite blue-collar working man's distillery.
• 55:22
  Speaker 4: Yeah, you know, it's all about the production and producing.
• 55:28
  Speaker 4: You know I understand why they didn't spend, you know, $50 million or $20 million or whatever it takes to revamp it so that it's a distillery experience and everything.
• 55:42
  Speaker 4: Sazerac already has that in different places.
• 55:45
  Speaker 4: It needs to do what it needs to do.
• 55:49
  Speaker 4: What was that?
• 55:52
  Speaker 4: What are you laughing at?
• 55:55
  Speaker 4: Ross's last comment I'll let you read oh my god, yeah us, yeah, we're seasoned, that's for sure.
• 56:10
  Speaker 4: I was on vacation and normally, um, when I die, the goatee know the color.
• 56:16
  Speaker 4: I did it right before I left and so it's been.
• 56:19
  Speaker 4: It'll be two weeks tomorrow when I did it.
• 56:23
  Speaker 4: Usually I get a month out of it but because I was spending so much time in the pool, I was looking today and I'm like what the heck?
• 56:31
  Speaker 4: It's almost time, the gray is starting to show through, and so, you know, that was one of the things that.
• 56:39
  Speaker 1: I was wondering.
• 56:40
  Speaker 1: It looked kind of freshly dyed.
• 56:43
  Speaker 4: It was freshly dyed two weeks ago, uh, when we, you know, right before I left, although I am freshly shaved.
• 56:51
  Speaker 4: That's what that's for sure.
• 56:52
  Speaker 4: So there you go.
• 56:54
  Speaker 4: All right, everybody, it's been a nice podcast tonight, and thank you, ross, for joining us, thank you, greg for joining us, thanks Walker, jamie, sarah, yeah, sarah, conversation's been great.
• 57:14
  Speaker 4: Ct was trying to make it.
• 57:15
  Speaker 4: He obviously wasn't able to.
• 57:18
  Speaker 1: He had some work he had to catch up on.
• 57:23
  Speaker 4: Yep, he was, you know he said he was.
• 57:25
  Speaker 4: You know, thought he might be able to make it, but you know that's all right.
• 57:29
  Speaker 4: Anyways, I had Super Nash and Super Nash was on full what would you say display tonight.
• 57:39
  Speaker 4: But I will say, if you come across Chestnut Farms you can find it.
• 57:44
  Speaker 4: I mean it wasn't like it was a shortage of this at Total Wine.
• 57:50
  Speaker 4: It was there One cool thing Nash I found in Wisconsin and Michigan one.
• 57:59
  Speaker 4: If you're searching in different states there's always the local stuff that's there that you got to check out.
• 58:05
  Speaker 4: You know you've got different local distilleries Traverse City, you know, distillery Traverse City, whiskey, and then in Wisconsin there's Great Lakes Distillery.
• 58:18
  Speaker 4: There's all the different local stuff.
• 58:21
  Speaker 4: But then every place kind of gets a distribution of stuff.
• 58:26
  Speaker 4: I would say when I was at Total Wine, one thing that is out there in Wisconsin is a lot of Rowan's Creek Noah Mill.
• 58:36
  Speaker 4: There's a lot of Farrell Craft craft, more so than there is in uh Ohio.
• 58:42
  Speaker 4: But also there was this particular brand and you know I wasn't excited about Kirkland, you know, at Costco doing their bourbon uh with 1792.
• 58:56
  Speaker 4: And then everybody trying to say for 1899 a liter, it was uh 1792, small batch.
• 59:03
  Speaker 4: You know, you know that doesn't excite me.
• 59:05
  Speaker 4: Uh, I love packaging, I love, and so this, uh, chestnut farms, bottled in bond at uh, total wine in a really cool box with a nice top that comes off and whatever.
• 59:23
  Speaker 4: I was on board, I was on board and it delivered.
• 59:28
  Speaker 4: I would say that Ross and the Master Distillers Collection you know kind of thing, you guys, the team, did a great job on it.
• 59:39
  Speaker 4: Uh, like you said, I would have to be a complete and total fan of bottled in bond, like he said they're.
• 59:49
  Speaker 4: They're the, the distilleries liquid at a hundred proof.
• 59:55
  Speaker 4: Ross mentioned early that he was a big fan and I would have to say I'm a fan of this bottle.
• 1:00:01
  Speaker 4: I really like this bottle.
• 1:00:05
  Speaker 4: This bottle probably has become my favorite expression of wood that I've tasted.
• 1:00:13
  Speaker 4: Now I'm looking forward to trying to taste the Heaven Hill.
• 1:00:17
  Speaker 4: You know their wood, what?
• 1:00:21
  Speaker 1: they just the series, the finishing series, yeah which they just released.
• 1:00:25
  Speaker 4: I'm looking forward to tasting that.
• 1:00:27
  Speaker 4: But I find this I've tasted a lot of the Maker's Mark wood finishing series and I would have to say the aspect of Taylor that the friendliness of that taste, along with the oak that's happening, is really kind of definitely a special bourbon.
• 1:00:55
  Speaker 4: You know what I mean.
• 1:00:57
  Speaker 1: Yeah, so I'm definitely going to try to pick one up tomorrow.
• 1:01:02
  Speaker 1: I'll have, by my total, one.
• 1:01:05
  Speaker 4: Yeah, it was there.
• 1:01:09
  Speaker 1: I know I'll be going by two or three liquor expresses tomorrow too.
• 1:01:12
  Speaker 1: Those guys they're carrying an extensive selection.
• 1:01:19
  Speaker 1: They have a beer side.
• 1:01:20
  Speaker 1: Those guys they're carrying extensive selection and they have like a beer side and a liquor side and they also have like a cigar humid door.
• 1:01:29
  Speaker 1: This place is, they're huge, and so maybe I can pick up one there.
• 1:01:37
  Speaker 4: So we brought the two grandkids along on vacation the nine and the eight-year-old and the hotel we stayed at was spectacular.
• 1:01:45
  Speaker 4: It was a township by Marriott, a townside hotel by Marriott or whatever.
• 1:01:51
  Speaker 4: It was a newer hotel in the area where we stayed in the Grafton area, and they had a whole fire pit grilling area outside right and every night we would come in with the kids and all I wanted to do was go down and smoke a cigar and have a pour.
• 1:02:10
  Speaker 4: But it just you know having the grandkids go upstairs get them all ready, turn in whatever.
• 1:02:17
  Speaker 4: By the time that was over I was ready to go.
• 1:02:21
  Speaker 4: I had a couple pours of old Carter, maybe two times, and then the one tasting night and that's all the whiskey I had.
• 1:02:28
  Speaker 4: But you know in your mind and you do it all the time.
• 1:02:32
  Speaker 4: It's not in your mind but you're in Hawaii.
• 1:02:36
  Speaker 4: I'm sure you sat out on the porch a couple nights when sherry was whatever and had a cigar and had a drink but, but I I have not had a cigar in probably six or six to eight weeks.
• 1:02:49
  Speaker 4: Okay, so what I, what I would say I did.
• 1:02:53
  Speaker 1: I did set out on the balcony on the 19th floor overlooking Waikiki Bay.
• 1:02:59
  Speaker 1: You could hear the ocean right.
• 1:03:02
  Speaker 1: I had a perfect view of the bay and I sat there on the balcony a couple of times drinking on some Koala distillery whiskey.
• 1:03:20
  Speaker 4: I feel sorry for you.
• 1:03:23
  Speaker 1: No it was pretty good, it was okay.
• 1:03:25
  Speaker 4: It was okay.
• 1:03:28
  Speaker 1: They've stepped up a little bit since you've tried it and, like I say, I'm going to ship you up some samples and we'll discuss it.
• 1:03:39
  Speaker 4: Are you going to be able to get the label?
• 1:03:42
  Speaker 4: Okay?
• 1:03:46
  Speaker 1: Absolutely, even if I take a picture off the bottle, like I say, a model label making experience is right up there.
• 1:03:55
  Speaker 1: Yeah, no, it is.
• 1:03:57
  Speaker 4: It's right up there yeah yeah, no, it is, it's right up there, there's no doubt you know I wouldn't ship you up.
• 1:04:06
  Speaker 1: If I could just get the bottle shapes like these bottles in two-ounce size bottles, then I would be freaking awesome.
• 1:04:17
  Speaker 4: I would start a two ounce sample bottle company I'm gonna tell you, um, there's a lot of people who buy those expensive bottles like, um, the the millennium, uh, the weller, centennial right, the the centennial weller, and they pay $8,100, but they then sample them out to people and sell them, you know, so that they make you know whatever, a two-ounce sample is $900 or whatever.
• 1:04:51
  Speaker 4: I've got thoughts of applying for my distribution license here in South.
• 1:05:08
  Speaker 1: Carolina.
• 1:05:08
  Speaker 1: If you do that, we could do a lot of.
• 1:05:09
  Speaker 1: I want a United States distribution license.
• 1:05:14
  Speaker 4: You've got to set up the LLC.
• 1:05:16
  Speaker 4: The guy that I was talking to this weekend set up the LLC and he was going to do it out of Delaware Now I would say, probably the best place to do it is Florida.
• 1:05:27
  Speaker 1: That's all I want to do.
• 1:05:28
  Speaker 1: I don't want to ship whole bottles, yeah, just samples.
• 1:05:31
  Speaker 1: I just want to do samples Super.
• 1:05:34
  Speaker 4: Nash brand samples, and then all you have to do is have your I'll make a little Super Nash brand samples.
• 1:05:41
  Speaker 4: And then all you have to do is have your I'll make a little Super Nash logo and you put it off the top and then you put the.
• 1:05:44
  Speaker 4: You know, you send in some Taylor, you send in some whatever you got the right labels on it, and they all get samples.
• 1:05:49
  Speaker 4: I 100% think that's a business, there's no doubt.
• 1:05:53
  Speaker 4: But you know what that leads to.
• 1:05:57
  Speaker 3: Yeah.
• 1:05:58
  Speaker 4: Blending.
• 1:05:58
  Speaker 4: We're going to start blending.
• 1:06:01
  Speaker 1: I don't see any way out of this All I can see.
• 1:06:05
  Speaker 4: we're going into Roku.
• 1:06:07
  Speaker 4: But I will say that if we get on Roku and I think it's going to be big, I think this thing that we're doing with Roku, if that starts working, we're going to start touring and it's not just going to be bourbon and bourbons across the united states, it's going to be scotland, ireland, japan.
• 1:06:27
  Speaker 4: We are going to have some good times and we'll.
• 1:06:31
  Speaker 4: Our goal after five years is to get to hawaii and do the Hawaii thing in five years.
• 1:06:38
  Speaker 4: So, alright, everybody, we're the Scotchy Bourbon Boys.
• 1:06:44
  Speaker 4: This is Super Nash.
• 1:06:45
  Speaker 1: I'm going to end this out with, this is a pour of the 1792 Ridgemont Reserve.
• 1:06:54
  Speaker 4: I've got the last pour of the Chestnut Farms, 1792 Barton's Distillery, bottled and Bond.
• 1:07:04
  Speaker 4: With.
• 1:07:06
  Speaker 4: That said, remember, check out us on wwwscotchiebourbonboyscom.
• 1:07:12
  Speaker 4: Find out everything you want to know about Super Nash.
• 1:07:16
  Speaker 4: His bio's up there.
• 1:07:18
  Speaker 4: Everything you want to know about Super Nash.
• 1:07:20
  Speaker 4: His bio is up there.
• 1:07:21
  Speaker 4: Ct and Carl still Whiskey still will not give me their bios, so they're not up there.
• 1:07:26
  Speaker 4: But in the meantime, check out that website for everything.
• 1:07:31
  Speaker 4: Scotchy Bourbon Boys T-shirts, glen Cairns, scotchy Bourbon Balls.
• 1:07:35
  Speaker 4: You know, that's well worth it, it.
• 1:07:42
  Speaker 4: And then also maybe contact me directly.
• 1:07:43
  Speaker 4: Uh know that we have a spirit of french lick.
• 1:07:45
  Speaker 4: Uh pick of william dalton and lillian sinclair, which will be the brand into introduction.
• 1:07:52
  Speaker 4: Uh pick that we dropped uh, a french oak stave in for three months.
• 1:07:58
  Speaker 4: Uh, so spectacular bourbons, you know.
• 1:08:01
  Speaker 4: Check us out.
• 1:08:02
  Speaker 4: Uh, contact me if you're interested.
• 1:08:05
  Speaker 4: And then also remember we're on facebook, instagram, youtube and x, and then also on all the major podcasts, mainly spot, spotify, apple, iheart and Pandora.
• 1:08:20
  Speaker 4: And, with that said, remember good bourbon and good friends equals good times.
• 1:08:28
  Speaker 4: Don't drink and drive.
• 1:08:31
  Speaker 4: Drink responsibly and live your life adventurously.
• 1:08:39
  Speaker 2: Little Steve-o's going to take us out.
• 1:08:43
  Speaker 1: Here's Caravaggio, caravaggio Descenta.
• 1:08:48
  Speaker 1: Isabel, our friend is watching Cheers.
• 1:08:54
  Speaker 4: Yeah.
• 1:08:58
  Speaker 1: And Walker.
• 1:08:58
  Speaker 1: That sounds awesome, man.
• 1:09:00
  Speaker 5: Show me the way to the next whiskey bar.
• 1:09:03
  Speaker 5: Oh, don't ask why.
• 1:09:06
  Speaker 5: Oh, don't ask why.
• 1:09:09
  Speaker 5: Show me the way to the next whiskey bar.
• 1:09:14
  Speaker 1: Whiskey bar, oh don't ask why, walker.
• 1:09:17
  Speaker 1: I agree, this is definitely a good version.
• 1:09:22
  Speaker 5: We don't find the next whiskey bar.
• 1:09:25
  Speaker 5: I tell you we must die.
• 1:09:28
  Speaker 5: I tell you, we must die.
• 1:09:31
  Speaker 5: I tell you, I tell you.
• 1:09:34
  Speaker 5: I tell you, we must die.