Latest / The Scotchy Bourbon Boys / Thanksgiving Reflections: Bourbon Enthusiast Community and You, Tiny's 3rd Annual Thanksgiving Day Podcast

Transcript

Thanksgiving Reflections: Bourbon Enthusiast Community and You, Tiny's 3rd Annual Thanksgiving Day Podcast · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:28
  Speaker 1: What's up Scotchy Bourbon Boys?
• 1:57
  Speaker 1: This is Alan Bishop of.
• 1:58
  Speaker 1: If you have Ghosts, you have Everything.
• 2:37
  Speaker 4: Alright, welcome to this special podcast of the Scotchy Bourbon Boys, this Thanksgiving Day podcast, our third annual, and we've got CT joining us today.
• 2:49
  Speaker 5: What's happening everybody.
• 2:50
  Speaker 5: Hope you're having a great Thanksgiving.
• 2:52
  Speaker 4: Yeah, actually, but I was noticing, just so you know, just I did it.
• 2:56
  Speaker 4: But doesn't this kind of look like a turkey Kind of does?
• 2:59
  Speaker 4: Yeah, it kind of does.
• 3:03
  Speaker 4: So that's a shout out for Alan Bishop right there on Thanksgiving and I've been talking back and forth with Alan some cool things are going to be coming up with there.
• 3:13
  Speaker 4: He's a great sponsor.
• 3:14
  Speaker 4: You just heard him with his ghost.
• 3:16
  Speaker 4: If you have Ghosts, you have Everything podcast.
• 3:18
  Speaker 4: Make sure you check that out.
• 3:19
  Speaker 4: And then also everything he's doing with French lick.
• 3:23
  Speaker 4: There's some big things coming up on the horizon and we're getting ready.
• 3:27
  Speaker 4: Dustin Marlowe says Happy Thanksgiving to us and thank you, dustin.
• 3:33
  Speaker 4: We're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all things.
• 3:37
  Speaker 4: Scotchy Bourbon Boys, glen Karen's t-shirts and bourbon balls.
• 3:42
  Speaker 4: Check it out.
• 3:42
  Speaker 4: Get ahold of me if you want something like that.
• 3:44
  Speaker 4: I can do that directly.
• 3:46
  Speaker 4: And then also are on all social media.
• 3:48
  Speaker 4: We are on Facebook, instagram, youtube and X, and then also on the all the major podcast format.
• 3:54
  Speaker 4: Check us out on Apple, check us out on iHeart, check us out on Spotify.
• 3:59
  Speaker 4: You can even do it on Amazon.
• 4:01
  Speaker 4: I mean, ask Alexa or Siri.
• 4:03
  Speaker 4: And you're right here listening to another podcast of the Scotchy Bourbon Boys.
• 4:07
  Speaker 4: So CT.
• 4:09
  Speaker 4: We're here on Thanksgiving and I mean this is really cool, because sometimes we plan podcasts and you know I just threw it out there what?
• 4:18
  Speaker 4: 20 minutes before I started that if you guys want to join me, and here you are, it's awesome.
• 4:25
  Speaker 5: Sometimes it's hard to make it work with everything you got going on, like last night.
• 4:29
  Speaker 5: I wasn't was the last night before last night I wasn't able to make it, but today it worked out.
• 4:35
  Speaker 5: So I'm glad to be here, glad to get to share a little bit of Thanksgiving time with you and everybody.
• 4:41
  Speaker 4: So yeah, yeah, for sure.
• 4:42
  Speaker 4: Now, adam said, I ordered one of those private selects.
• 4:46
  Speaker 4: You are showing there off the reserve bar for 75 bucks.
• 4:50
  Speaker 4: What makes it wait?
• 4:52
  Speaker 4: Where am I?
• 4:53
  Speaker 4: What Privates?
• 4:54
  Speaker 4: Do you see a private select?
• 4:57
  Speaker 5: I have like.
• 4:57
  Speaker 5: The private selects are basically any of those that you have one of these.
• 5:01
  Speaker 4: Yeah.
• 5:02
  Speaker 5: Yeah, so they sell those in the distillery at the gift shop, but they also, if anybody does a barrel pick, that's where it's going to come from.
• 5:11
  Speaker 5: But the state of Ohio does well did.
• 5:14
  Speaker 5: This was one from the state of Ohio.
• 5:16
  Speaker 5: It was an OHLQ pick back in 2022.
• 5:19
  Speaker 5: So, yeah, there's.
• 5:21
  Speaker 5: There's a good bit of those going around in different areas of the country, depending on what group you're in.
• 5:26
  Speaker 5: They're fantastic.
• 5:29
  Speaker 5: I mean, they are absolutely for the money.
• 5:32
  Speaker 5: I haven't had a bad one yet.
• 5:34
  Speaker 4: Yeah, I think that's one of what we're going to try and do next year trying to get in on one of those, because that would be absolutely phenomenal and we know Ann Dimmick and she probably can help us get after we just distribute the newest single barrel, which is our Elijah Craig Barrel Proof, and just talk about that real quick.
• 5:54
  Speaker 4: If anybody's interested in that, let me know, because we're down to the like the last 20 maybe bottles that I can put out, so I don't oversell this thing before we actually get it, and you know.
• 6:07
  Speaker 4: So check that out, contact me if you get that.
• 6:10
  Speaker 4: But also, you know, I like to do this Thanksgiving Day podcast just to review, and one of the things I am very thankful for is you CT.
• 6:20
  Speaker 4: I mean honestly everything that you've since we've met and you know they're at Mother Stewart's that time.
• 6:28
  Speaker 4: You know now, did we talk on Facebook beforehand?
• 6:33
  Speaker 4: I mean when, or did you just kind of know, andrew?
• 6:37
  Speaker 5: Okay, so we did minimal, okay, more just commenting on posts and things like that.
• 6:43
  Speaker 5: Excuse me, but definitely know that was.
• 6:45
  Speaker 5: That was our first interaction and, as of my, I'm thankful for you, I'm thankful for the podcast and just in general being able to tie together all the people that are in this wonderful community of not just bourbon but just there's just such great people out there that I've enjoyed it.
• 7:07
  Speaker 5: That's what got me into it.
• 7:08
  Speaker 5: As I tell many times, I did not drink much at all.
• 7:12
  Speaker 5: I got into it because I enjoyed the history and the people and then it just kind of went together.
• 7:17
  Speaker 4: Yeah, I mean it's the same thing.
• 7:19
  Speaker 4: I was not until that calendar and got into it.
• 7:23
  Speaker 4: I was not.
• 7:24
  Speaker 4: My dad was a big Jack Daniels guy, but whiskey to me before that, as we, everybody knows, was just trying to get it down without tasting it.
• 7:32
  Speaker 4: Then, once I started reading all that, all the tasting notes and everything, we're like, yeah, we got to try that.
• 7:38
  Speaker 4: And then once you start, once you start drinking whiskey properly, I mean it's still, but you're just basically for the flavor and the taste and the relaxation and the people.
• 7:50
  Speaker 4: Now I would say why?
• 7:52
  Speaker 4: Why this, this podcast and you joining, getting to know you as a friend, I mean that's that, the friendships that are formed around this.
• 8:03
  Speaker 4: You know what we do, how we do.
• 8:05
  Speaker 4: It is everything with this, the connecting bond.
• 8:10
  Speaker 4: But everybody in the industry that you meet, they understand that connecting bond to take.
• 8:14
  Speaker 4: That, you know, based off of that certain part of the population which we all know is there that basically they can get them, because alcohol is a drug and when you abuse a drug you're gonna you pay the consequences, there's no doubt.
• 8:30
  Speaker 4: But there is.
• 8:31
  Speaker 4: There is actual studies that show if you drink properly and in perspective, it actually adds to your life because you're with people, you're happier, you're less stressed.
• 8:43
  Speaker 4: I mean, most of the time when you're drinking bourbon and you drink it correctly, it's about relaxation and relieving stress, not about making more stress or you know that type of thing.
• 8:56
  Speaker 5: You're right.
• 8:57
  Speaker 5: I mean I think that there's people out there that have addictive personalities that cannot stop, and I fear, if I feel for them.
• 9:07
  Speaker 5: That's a tough thing to be, because I don't have this, so I can't imagine how that is, but for me and a lot of us, I know that it's nice because we can enjoy it forward too and relax and just have a good time and not let it get anywhere more than it should be.
• 9:23
  Speaker 5: But it definitely is a vessel to being able to enjoy the company of other people.
• 9:33
  Speaker 5: And you're right.
• 9:35
  Speaker 5: We would have never met if it weren't for it, I wouldn't have met.
• 9:38
  Speaker 5: Hundreds and hundreds of people that I'd met that, honestly, have made the value of my life better.
• 9:45
  Speaker 5: So you're absolutely right.
• 9:49
  Speaker 4: When you talk about that type of thing, that just leads us to like a distillery, like Wild Turkey.
• 9:57
  Speaker 4: Or when we covered Jim Beam, and when you're talking about Buffalo Trace and what they were before they were about, you know now the James B Beam company.
• 10:09
  Speaker 4: That's been a distillery and you can trace it back eight generations.
• 10:13
  Speaker 4: But like, for instance, with Wild Turkey today, one of the cool things about Wild Turkey is it was another distillery before.
• 10:22
  Speaker 4: It was Wild Turkey and it evolved into Wild Turkey based off of them having people come down and hunting turkeys, I mean on the property.
• 11:18
  Speaker 4: I mean, that's what you know.
• 11:20
  Speaker 4: Greg Schneider talks about that.
• 11:22
  Speaker 4: And then, oh, we're going to get we got Supernash joining us.
• 11:26
  Speaker 4: What the fuck is going on?
• 11:29
  Speaker 4: I set up a pod.
• 11:30
  Speaker 4: That's what I'm just going to do.
• 11:31
  Speaker 4: These are called flash podcasts.
• 11:33
  Speaker 4: This is like usually I'm not using.
• 11:36
  Speaker 4: Hey.
• 11:37
  Speaker 4: Supernash.
• 11:39
  Speaker 6: Yeah, you got a video just audio today.
• 11:43
  Speaker 6: Hold on a minute.
• 11:45
  Speaker 5: Okay, see what I can do it's the only dark, the only dark where you're at in that picture.
• 11:52
  Speaker 4: Yeah, we got to keep talking before you eat dogs, right, anyways.
• 11:56
  Speaker 4: So one of the one of the things we're talking about with I'm not sure how to get the video on.
• 12:01
  Speaker 4: Just click on the video.
• 12:02
  Speaker 4: There you go.
• 12:03
  Speaker 4: Just did.
• 12:05
  Speaker 4: Are you on your computer or are you on your phone?
• 12:08
  Speaker 6: I'm on my phone because I'm out here deep frying a turkey.
• 12:10
  Speaker 6: Here we go.
• 12:11
  Speaker 4: At the bottom it'll say start video.
• 12:13
  Speaker 4: Yeah, start that video.
• 12:16
  Speaker 6: Oh God, now I've done lost, everything Sounds like don't drop the phone in the fryer.
• 12:22
  Speaker 5: Yeah, don't do that.
• 12:24
  Speaker 4: We're waiting.
• 12:25
  Speaker 4: It's okay, you can come on.
• 12:29
  Speaker 4: That's nothing more than what.
• 12:31
  Speaker 4: Even if you come on for audio, that's buying too.
• 12:33
  Speaker 4: All right, yeah, have Sherry, grab it and show you how to do it.
• 12:40
  Speaker 6: Yeah.
• 12:41
  Speaker 5: Show them how to use this phone, Sherry.
• 12:45
  Speaker 4: Hey, hey, karavi, oh my God you are you monitoring the Facebook CT?
• 12:53
  Speaker 5: I cannot because my phone is open.
• 12:54
  Speaker 5: Oh yeah, that's right.
• 12:55
  Speaker 5: There's a guy I probably lost everything.
• 12:58
  Speaker 4: You know we could hear you, so just keep keep doing what you're doing.
• 13:01
  Speaker 4: We were just talking about Wild Turkey right now and how it started, and we are just about ready.
• 13:07
  Speaker 4: Oh, here we go.
• 13:09
  Speaker 4: Remember now.
• 13:13
  Speaker 4: Hey, hey, Colonel Sanders, turn it, rotate your phone horizontal.
• 13:18
  Speaker 4: Let's remember, we can do, you can do that.
• 13:22
  Speaker 4: Yeah.
• 13:22
  Speaker 4: There you go, hey he's got a cigar.
• 13:28
  Speaker 6: Hey everybody, I'm out here.
• 13:30
  Speaker 6: Oh, you suck Drinking on some You're drinking my bottle.
• 13:37
  Speaker 4: You're drinking my.
• 13:39
  Speaker 6: No, yeah, I'm drinking your bottle because I didn't talk to you.
• 13:46
  Speaker 5: Happy Thanksgiving, Jeff.
• 13:47
  Speaker 5: Happy Thanksgiving, jeff.
• 13:51
  Speaker 6: Yeah, thanks hey fucking on a nice cigar.
• 13:54
  Speaker 6: Okay, Karavi, what's coming out of here and telling me that I got to pull this turkey because actually my timer just went off so and we got to get to our family Thanksgiving?
• 14:08
  Speaker 5: So you leave the video on when you pull that turkey?
• 14:11
  Speaker 5: I don't see this.
• 14:13
  Speaker 6: Yeah, absolutely yeah, I'm getting here.
• 14:15
  Speaker 6: I'm going to put this on my, on my little rotator phone handler here.
• 14:22
  Speaker 4: Yeah, we got live turkey frying.
• 14:25
  Speaker 6: Absolutely, sir Fryer Martin I just, yeah, that's something that my wife got me here a few, a few years back because that's, this is just something that I do every Thanksgiving.
• 14:42
  Speaker 6: I've been doing it for about probably about 20 years now and and as you'll see, I'm going to I'm going to post a couple of videos here in a little while.
• 14:55
  Speaker 6: This has always been a hard day for me to get by, because my brother, that my late brother, he always came over on Thanksgiving day while I was frying turkeys and one of our things was was we always no matter?
• 15:18
  Speaker 6: And this was, he was always the, the brother that was, you know, the one that was everybody you know.
• 15:31
  Speaker 4: Like I say, he was he was the glue held everybody kept everybody together and he was.
• 15:37
  Speaker 6: He was the one that, like I say, he was the wild brother, yep, he did everything wild and his way and but and we.
• 15:50
  Speaker 6: We have words or something or no matter what, but always on Thanksgiving day, while I was frying the turkey, he would come over here and we would always have a bottle and this is what we had a pour of, but we'd always have a pour of wild turkey and it was like wild turkey 101, and he'd bring a bottle, or I'd have a bottle while I was frying the turkey, and so I poured some Kentucky spirit and.
• 16:21
  Speaker 6: Cts.
• 16:24
  Speaker 6: And that's what exactly.
• 16:25
  Speaker 6: What I've been pouring every year and having a step up was wild turkey, and that's what I had a pour of and I'll post some pictures of in a little while.
• 16:36
  Speaker 6: My wife took them in a little video because I did a little tribute to them today, while I started the turkey Cheers to my brother.
• 16:47
  Speaker 4: Happy Thanksgiving.
• 16:48
  Speaker 4: Happy Thanksgiving, my friend.
• 16:50
  Speaker 6: Happy Thanksgiving and to everybody out there, happy Thanksgiving.
• 16:54
  Speaker 6: This is a good day of giving thanks to family and friends and, you know, just for everything that you have, because we're so blessed, you know yeah.
• 17:08
  Speaker 4: So what do you got in your glass there?
• 17:10
  Speaker 4: Ct with that.
• 17:12
  Speaker 5: I'm drinking a Russell single barrel that came from the OHLQ was just to give you a real quick run down.
• 17:19
  Speaker 5: It was floor five, warehouse five.
• 17:22
  Speaker 5: It was a.
• 17:23
  Speaker 5: It's a 10 year, which is kind of different.
• 17:27
  Speaker 5: You know, a lot of their single barrels are nine years.
• 17:30
  Speaker 5: This was a 10 year.
• 17:31
  Speaker 5: I thought it was incredible.
• 17:33
  Speaker 5: The OHLQ did some bottles and they were just phenomenal and I compared it at the time to the Russell's 13 when the first batch came out and I even told people I'm like you know Russell's 13 is tremendous but these single barrels, some of them rival that bottle.
• 17:52
  Speaker 5: So don't, don't skip on those single barrels.
• 17:55
  Speaker 6: Absolutely.
• 17:56
  Speaker 6: Those single barrels are good.
• 17:58
  Speaker 6: I had a little poor single barrel last night, ct, before I went to bed.
• 18:05
  Speaker 6: While I was prepping everything From majors discount beverage here in Anderson, they went up and did a barrel pick of a single barrel and it's phenomenal.
• 18:18
  Speaker 5: They just there is a brown sugar note that they get out of that stuff.
• 18:22
  Speaker 5: That is just wow.
• 18:24
  Speaker 5: I mean I love it.
• 18:25
  Speaker 5: The brown sugar mist, you know the oak come out, especially for me.
• 18:29
  Speaker 5: It's hard this bottle.
• 18:35
  Speaker 5: I'm anxious to open it, but I'm waiting for the right time.
• 18:38
  Speaker 5: More than anything, I'm hoping it lives up to what I feel like everybody says, including Jimmy.
• 18:44
  Speaker 5: That's the best thing they've ever made.
• 18:46
  Speaker 5: But who knows, you know.
• 18:50
  Speaker 6: I hope it's when I'm up there.
• 18:53
  Speaker 5: Wait, I'm not open until you guys are here.
• 18:56
  Speaker 6: Hey brother, that's one bottle that has specifically alluded me and I've been steadily trying to get it, but I am not paying what they want per secondary on that thing.
• 19:09
  Speaker 6: My gosh, they want this.
• 19:11
  Speaker 6: Phenomenal profit prices for that thing.
• 19:13
  Speaker 6: Yeah, I hope it's everything that Jimmy is saying, that it's going to be that that's got to be one awesome bottle, and so I'm looking forward to it, brother.
• 19:29
  Speaker 4: So I just toasted with the Wild Turkey Kentucky Spirit, which is a single barrel from the party source.
• 19:37
  Speaker 4: No, no, total wine and spirits in Wisconsin that I picked up.
• 19:44
  Speaker 4: And then I've got this Russell single barrel.
• 19:46
  Speaker 4: It's a nine year.
• 19:47
  Speaker 4: I picked that up, ct at family beer and liquor that, and I did the comparison to the two and definitely the difference is is that that Kentucky Spirit is much more a bourbon.
• 20:01
  Speaker 4: It's not as much, it's not as sweet, it's more of an.
• 20:05
  Speaker 4: I almost pick up a like a beer ale taste to that where, which is more close to, but it's still almost a little sour than a normal Wild Turkey 101.
• 20:16
  Speaker 4: And then I put the Russell's Reserve in there and shit, it's got the brown sugar added in.
• 20:26
  Speaker 5: Yeah, it's literally like and vanilla or it's a dessert, right.
• 20:31
  Speaker 4: So now, does anybody, do you all, have a rare breed?
• 20:36
  Speaker 4: Because that's what I wanted to highlight today is the rare yeah.
• 20:40
  Speaker 6: I got a rare breed, and actually I got a rare breed turkey.
• 20:45
  Speaker 6: That's got to come out of the fryer.
• 20:46
  Speaker 6: So why you're?
• 20:48
  Speaker 6: Starting to highlight that I'm going to turn my camera towards the fryer here.
• 20:54
  Speaker 6: There you go.
• 20:56
  Speaker 6: And get my pan and you go ahead with what you're going to do.
• 21:01
  Speaker 4: I'm getting ready to pull the turkey guys All right, it works, hey, nash, it works when you talk.
• 21:09
  Speaker 6: So, right as you're about to do it, say I'm about to pull this turkey out.
• 21:13
  Speaker 6: And then we'll do this right, because I got to go in here and get the pan and, like I said, and then when I get ready to pull it, I'll start talking and I will pull that bird and everybody will be able to see.
• 21:31
  Speaker 4: Yeah, an exclusive of deep frying turkey.
• 21:34
  Speaker 4: On Thanksgiving We've got the sea teas.
• 21:40
  Speaker 5: The only way we're topping this is if we have a Christmas one, santa Claus comes down to the chimney.
• 21:46
  Speaker 4: Yeah, he's like comes down.
• 21:49
  Speaker 6: Hey, how about the bourbon claws?
• 21:51
  Speaker 6: The bourbon claws come down the chimney and deliver some bourbon.
• 22:00
  Speaker 4: All I could say, nash, is bourbon claws, like three years ago, might have fit down my chimney, but bourbon claws ain't fitting down the chimney no more.
• 22:07
  Speaker 4: You know, that's right.
• 22:10
  Speaker 6: Hey, you see this right here Bourbon claws done, gained some pounds, all right.
• 22:16
  Speaker 6: Now talk about that rear breed, all right.
• 22:20
  Speaker 4: So, ct, I was in Michigan and I haven't replaced my rear breed in a while, right, and so I was like I had to look.
• 22:33
  Speaker 4: I had to.
• 22:35
  Speaker 4: I was at the at the store and I was thinking what I wanted and they didn't have anything special.
• 22:40
  Speaker 4: All they did have they had Buffalo Trace.
• 22:42
  Speaker 4: Buffalo Trace was 50 bucks, 49.99, and I'm like no.
• 22:49
  Speaker 4: So the, the rare breed was actually 44.99, and here in Ohio right now I think it's gone up to 52 or 53.99, right.
• 22:58
  Speaker 4: So I'm like time to replace the rare breed.
• 23:01
  Speaker 4: And the one thing I love about this barrel proof I love bookers, there's no doubt.
• 23:06
  Speaker 4: But bookers is a big time Kentucky, bourbon and it is for a backfire, rare breed.
• 23:14
  Speaker 4: When I first tasted this and this is this this bottle has reaffirmed it again and I have to.
• 23:20
  Speaker 4: Honestly, they have kept this on the shelf for what the last five, six years?
• 23:27
  Speaker 4: It just could it never disappears does it.
• 23:30
  Speaker 5: No, it's and the rise even out there now, because they didn't rock it.
• 23:35
  Speaker 4: Yeah, but I've never had their ride because I'm afraid of a barrel straight right from there Is yours, because mine's an old bottle and I'm almost out.
• 23:42
  Speaker 5: Is it still one?
• 23:43
  Speaker 5: 16.8 through it?
• 23:46
  Speaker 4: is on the net.
• 23:46
  Speaker 4: Yeah, and I believe this is one 16.8.
• 23:51
  Speaker 1: Yes, this is one, 16.8.
• 23:53
  Speaker 4: You can see that right there.
• 23:54
  Speaker 4: But I love the bottle.
• 23:56
  Speaker 4: I initially tried rare breed at a restaurant in New York City.
• 24:01
  Speaker 4: I had it on the rocks.
• 24:03
  Speaker 4: When I was at, it was early on and I was in New York and I had it.
• 24:08
  Speaker 4: Okay, did you just say he's going to go?
• 24:13
  Speaker 4: Not yet.
• 24:13
  Speaker 4: So I had it on the rocks, right, and it was 100%.
• 24:19
  Speaker 4: What would you say?
• 24:20
  Speaker 4: Caramel?
• 24:22
  Speaker 4: I mean it was caramel to.
• 24:24
  Speaker 4: I will put this on the rocks.
• 24:25
  Speaker 4: I like to taste it, but I will then throw it on the rocks because it brings out even more of that Caramel, you know.
• 24:32
  Speaker 4: He's got the coat hanger ready.
• 24:36
  Speaker 6: All right guys, all right, here we are.
• 24:39
  Speaker 6: Live, we're going to pull some turkey from the fryer.
• 24:43
  Speaker 6: You got Mrs Supernash here and here we go.
• 24:49
  Speaker 6: This is the most awesome.
• 24:54
  Speaker 6: This is the way you do it.
• 24:57
  Speaker 6: Look at this.
• 25:03
  Speaker 6: Take the neck for me, clark.
• 25:06
  Speaker 6: Amen.
• 25:07
  Speaker 6: What do you want the neck?
• 25:11
  Speaker 6: You want the neck I got you brother.
• 25:18
  Speaker 4: That's awesome.
• 25:21
  Speaker 6: Heck, yeah, hey, a great starter.
• 25:25
  Speaker 6: This is for you, brother.
• 25:26
  Speaker 6: The only thing better is the next thing Next time I'll have a little chicken top whiskey with it, but I'm going to be having that later when we cut into it, and this is nasty.
• 25:42
  Speaker 5: You inject it with anything before you put yours in, or is?
• 25:45
  Speaker 5: It just the way it was.
• 25:47
  Speaker 6: Oh no.
• 25:47
  Speaker 5: Oh, no, yesterday, no, I've learned to perfect it.
• 25:53
  Speaker 6: I don't use the store bought stuff.
• 25:55
  Speaker 6: I use my own injection marinade and it consists of but washer beer, Chicken stock.
• 26:04
  Speaker 6: I really like the seasoning black pepper, garlic powder and onion powder, and I let that marinate overnight and also I add about six more bears into the cooler along with it to where it sits in it all night, long before I drop it in the fryer.
• 26:30
  Speaker 6: And that's the way I do it.
• 26:33
  Speaker 4: And you do it in peanut oil.
• 26:34
  Speaker 6: I found, like I say, and this will be the most juiciest turkey and tastiest turkey that you've ever, ever tasted out of a fryer that stuff that you buy out of the store and inject it in just doesn't give it as much flavor as what it does.
• 26:53
  Speaker 6: You know, and that's right here, share it with the floor.
• 26:56
  Speaker 5: Share it with the floor.
• 26:57
  Speaker 4: Share it with the floor.
• 26:58
  Speaker 6: I can put it into the fryer, that's how she's just picking off.
• 27:00
  Speaker 6: Yeah, because it's so good.
• 27:03
  Speaker 6: It's so good.
• 27:03
  Speaker 6: I also sprinkle it with a lowery season, salt and black pepper, and just so it doesn't get too salty or anything else.
• 27:17
  Speaker 6: But like I say, when you cut into this the whole time, it's juicy tender and tasty Sherry, you're not picking on that turkey.
• 27:28
  Speaker 4: It's not done.
• 27:29
  Speaker 4: You'll get worms.
• 27:30
  Speaker 4: All right guys, All right hey cheers, nash Cheers.
• 27:38
  Speaker 5: Nash hey guys have a great Thanksgiving.
• 27:41
  Speaker 4: Have a great Thanksgiving.
• 27:41
  Speaker 4: Thanks for coming in.
• 27:42
  Speaker 4: Thanks for coming in.
• 27:43
  Speaker 6: I got a great Thanksgiving from Supernash and, like I say, I got to get out of here because we got a family dinner to get to and glad I could tune in just for a little while and hope everybody out there is listening and tuning in.
• 27:57
  Speaker 6: Happy Thanksgiving.
• 27:59
  Speaker 4: Cheers Nash.
• 28:00
  Speaker 4: Happy Thanksgiving.
• 28:01
  Speaker 4: Thank you for that.
• 28:02
  Speaker 4: Here you go, All right CT.
• 28:07
  Speaker 5: Jeff, when I saw like that's incredible, I mean you expected that right.
• 28:14
  Speaker 5: I mean, yeah, it's like Nash comes off.
• 28:17
  Speaker 5: The only thing would be better is if Carl shows up in a turkey costume.
• 28:21
  Speaker 5: Why are you?
• 28:25
  Speaker 5: Just Because if anybody's showing up dressed up like a turkey, it's Carl.
• 28:31
  Speaker 4: He could, like he could have no shirt on and he could be like basting himself.
• 28:34
  Speaker 4: Oh he's, yeah, he's definitely.
• 28:38
  Speaker 4: Oh, he's like a butter ball.
• 28:41
  Speaker 4: Right, wouldn't you say yeah?
• 28:45
  Speaker 5: So the, the, the, the rare breed, and it may be I'm wrong on this, but I feel like it is almost a cross between those single barrels and the spirit.
• 28:58
  Speaker 5: It takes some of the good of both of them and kind of blends it together.
• 29:04
  Speaker 4: I just a little little brown sugar but I always, on rare breed, get that caramel.
• 29:09
  Speaker 4: It almost finishes with a caramel sauce that you could like.
• 29:14
  Speaker 4: I would love to get a really awesome vanilla custard Like what are those?
• 29:20
  Speaker 4: Or like a gelato, and you put that on top of that and I'm telling you that takes the gelato or everything you know.
• 29:31
  Speaker 4: Right, it's crazy.
• 29:32
  Speaker 4: I mean, it is by far like a palette, a liner, with me, and that's one of the reasons why I wanted to highlight it, because you know you have all that stuff Now I do.
• 29:42
  Speaker 4: Do you have the master?
• 29:44
  Speaker 4: Keep one there.
• 29:46
  Speaker 5: No, I've got the only other ones that I have.
• 29:48
  Speaker 5: I have my father and sons that I drink on father's day with my son and just some other random ones, but no, I don't have that.
• 29:57
  Speaker 4: So I got this.
• 29:58
  Speaker 4: This would be two years, but this is the third podcast that I'm pulling it for a poor.
• 30:03
  Speaker 4: The first time I got it at down in Kentucky, nash picked it up the week of Kentucky, you know, when he was running around.
• 30:12
  Speaker 4: He always, he always would like to go down early.
• 30:15
  Speaker 4: So he was able to go and get me one of these and then I had, you know, I had it and then I had it on again.
• 30:22
  Speaker 4: So I like to do that to share, because this definitely highlights, along with this year, the Rick House.
• 30:29
  Speaker 4: Now, I don't think they've done another master keep.
• 30:32
  Speaker 4: They did not do a master keep this year.
• 30:34
  Speaker 4: Right, there's one in two.
• 30:36
  Speaker 4: And they did the Russell Rick, you know, single Rick House instead.
• 30:41
  Speaker 4: I felt, right, what'd you say?
• 30:44
  Speaker 5: Well, generations is what they just brought out, which is their big bottle for this year, I think after Rick House.
• 30:49
  Speaker 4: Okay, so it's generations, which is Eddie, bruce and and, yeah, and Jimmy is just I mean, I just I really have this desire now to get there on one of the Fridays and actually just you know, figure out how to.
• 31:07
  Speaker 4: You know, because I've never had that experience, basically the single time I've ever been there.
• 31:12
  Speaker 4: The chair is empty.
• 31:13
  Speaker 4: It's got a chair set up.
• 31:15
  Speaker 4: He comes so much, it's just his chair.
• 31:18
  Speaker 5: Next time I'm down there, I really want to be able to, and hopefully you're there when we do it.
• 31:23
  Speaker 5: I want to do a Facebook live or something with him because there's people in the industry that not everybody gets to meet, or maybe they don't even care to meet, but that are just people that you need to cross paths with in your life.
• 31:38
  Speaker 5: Like they, they bring something to the table, and Jimmy is definitely one of them.
• 31:43
  Speaker 4: I mean this is the coolest bottle.
• 31:45
  Speaker 4: I mean it's very cool, I mean it's got.
• 31:48
  Speaker 4: You would not?
• 31:48
  Speaker 4: I mean I still you could see if we can do that when you come up at for the Christmas party.
• 31:53
  Speaker 4: Actually, we got to get together.
• 31:55
  Speaker 4: You still have the the new riff bottle of mine.
• 31:59
  Speaker 4: We haven't been together in a while, that's for sure.
• 32:03
  Speaker 5: I've got your new riff and I've got your samples from the mean from Louisville, so I want to show you how I've got your barrel, barrel select of fighting cock that I got.
• 32:14
  Speaker 4: Yeah, I'm all for you, you get.
• 32:16
  Speaker 4: You can buy me all the fighting cock you want, Just don't make me buy a.
• 32:20
  Speaker 4: Buy a round of it.
• 32:22
  Speaker 4: I'm not buying a round of it, that's your thing.
• 32:24
  Speaker 4: So I this is how, how spacey I am and we're almost getting ready to wish everybody a really good, happy Thanksgiving and let everybody know how special we think they are and everybody who follows us.
• 32:36
  Speaker 4: If you remember, we did the rolling fork right and Nash was talking about the samples he set up right.
• 32:44
  Speaker 4: I'm telling you I can reach over here in front of this on air.
• 32:48
  Speaker 4: They are both over there now because I moved them out of the way, but I could have reached over and grabbed both those samples, that one that Turner was talking about, how awesome it was, the 14 year bar, whatever.
• 33:00
  Speaker 4: In it's there.
• 33:02
  Speaker 4: Yeah, the Honduras it's there.
• 33:04
  Speaker 4: It's fricking right there, and I looked all over for those samples.
• 33:08
  Speaker 4: I don't know how the I'm just like the other day, I'm like going through, I'm like mother effort, it's like what the hell.
• 33:15
  Speaker 4: You know, I've got so much now keeping track.
• 33:18
  Speaker 4: Now I'm very happy.
• 33:19
  Speaker 4: The only thing I think I got left is a new riff sync, that new riff single mall that was done by Ebersol, who used to be big in heaven Hill.
• 33:29
  Speaker 4: I mean, he was a big guy at heaven Hill and I've got.
• 33:32
  Speaker 4: They sent up the sample of that single mall from.
• 33:35
  Speaker 4: Did you, did you pick it up when you were there?
• 33:37
  Speaker 4: I've got it Now.
• 33:38
  Speaker 5: Tomorrow I plan on picking up the winter week because they're re-releasing it, so we got a contact.
• 33:44
  Speaker 4: I got a contact Jay and get him on.
• 33:47
  Speaker 5: We need Jay on, because I'm telling you that that's a, that's a company of people that they haven't looked into is doing some great stuff.
• 33:56
  Speaker 4: Now see this wild turkey, the, the, the master key now, After it's been open now for two years.
• 34:05
  Speaker 4: There's a little apple to it on the finish, but it is sweet.
• 34:10
  Speaker 4: So it takes Kentucky.
• 34:13
  Speaker 4: This is more so exactly what you said, but on a lower proof.
• 34:19
  Speaker 4: It takes the Kentucky spirit and mixes with the Russell's.
• 34:22
  Speaker 4: It's right there.
• 34:23
  Speaker 4: With that, the sweetness of the Russell's and the sourness is mixing between the two.
• 34:29
  Speaker 4: I bet you I should try this, I should mix the Russell's reserve.
• 34:34
  Speaker 4: Well, let's fuck it Right, let's do it.
• 34:37
  Speaker 4: Let's mix Russell's reserve a little bit of a half, let's do a.
• 34:41
  Speaker 4: So I do my Russell's reserve and a half onto that.
• 34:49
  Speaker 5: I have three Kentucky spirits.
• 34:50
  Speaker 5: I'm just going to mix whatever one, I only have one.
• 34:54
  Speaker 4: You know it's funny because I was able to get this in Wisconsin total wine.
• 34:57
  Speaker 4: It was on the shelf.
• 34:58
  Speaker 4: I've never seen it in the wild.
• 35:00
  Speaker 4: You know what I mean.
• 35:01
  Speaker 4: And when you're looking for wild turkey products, you should be finding them in the wild.
• 35:05
  Speaker 4: I mean, that's the definition of their name, right.
• 35:09
  Speaker 5: So I've got one that is a Eddie, so Eddie picked the one and then the other two ones that liquor express, and the other one doesn't have a tag on it.
• 35:16
  Speaker 1: I don't know where that?
• 35:17
  Speaker 5: going at that one, they always put a neck tag, a little cardboard tag, on them, and I can't find that one.
• 35:23
  Speaker 5: But let's see what this blend is and let's let's close out with a cheers.
• 35:29
  Speaker 5: Did you blend yours?
• 35:31
  Speaker 4: You got it right there in front of you dude almost all right, so I'd have to pour on this.
• 35:46
  Speaker 4: I'm not gonna because I'm not it's.
• 35:48
  Speaker 4: Thanksgiving I came so, if you have, do you feel you're picking up more sour from the Russell, from the Kentucky Spirit?
• 35:58
  Speaker 4: Are you picking up more sweetness from the Russell's Reserve, getting a little?
• 36:04
  Speaker 5: the sweetness comes through for me, but that's my palate, probably because I pick up sweet notes.
• 36:09
  Speaker 5: It's not.
• 36:10
  Speaker 5: It's not.
• 36:13
  Speaker 4: It actually made it really wow that, that blended well if you add, if you're picking up them, so they're exactly the same Kentucky Spirit mixed with the Russell's Reserve.
• 36:29
  Speaker 4: But I would have to put another, a little bit more Kentucky Spirit and I think I would dead nut match this master keep.
• 36:39
  Speaker 4: Let's see what the master keep proof is oh this is a toasted oak finish.
• 36:46
  Speaker 4: This is why I love it so much this is a go ahead.
• 36:54
  Speaker 5: The Kentucky Spirit is a lot of them is.
• 36:56
  Speaker 5: The finish which I want is that brown sugar from the Russell single barrel.
• 37:02
  Speaker 4: So Kentucky Spirit is 101, the Russell single barrels 116.8.
• 37:06
  Speaker 4: That's why it's over overpowering.
• 37:09
  Speaker 4: The one of the, the rump container, and the, the Wild Turkey Master keep is 101.
• 37:14
  Speaker 4: So I think, if you just do, a little bit more Kentucky Spirit than what we have in this glass, because I'm picking up the sweetness to.
• 37:21
  Speaker 4: I could pick up the brown sugar a little more, but I but the whole start to back.
• 37:27
  Speaker 4: Palette till the finish is the same as the master key, so now we know what.
• 37:34
  Speaker 4: So what I'll do?
• 37:35
  Speaker 4: I'll finish off the master keep bottle, I'll re-blend it back in and fill it up what is it?
• 37:42
  Speaker 5: this a perfect Thanksgiving thing is that you know, like Thanksgiving, how many people mix their mashed potatoes with the green beans and corn and we're doing the same thing or how.
• 37:53
  Speaker 4: Cranberries some people like to eat the cranberry sauce with on.
• 37:57
  Speaker 4: You know the entree of the turkey.
• 37:58
  Speaker 4: Other people will put it right what you got well, but other people will do it in the mashed potatoes.
• 38:05
  Speaker 4: It just depends.
• 38:07
  Speaker 4: Some people mix it in to the other stuff.
• 38:11
  Speaker 5: Yeah but we we've always been a blended world like we like blending stuff.
• 38:16
  Speaker 5: There are people that separate their plate Nate.
• 38:18
  Speaker 5: They want those plates that are partitions, so nothing touches each other.
• 38:22
  Speaker 5: My oldest daughter is that way, but I like blending the stuff together.
• 38:27
  Speaker 5: That's why they pop eyes and stuff are so good as they.
• 38:31
  Speaker 4: They blend it so right, patron, he is a friend of mine.
• 38:37
  Speaker 4: Now he lives.
• 38:37
  Speaker 4: He we didn't realize it but he came to my house last night to he picked up a bookers for me.
• 38:43
  Speaker 4: Right, he's watching happy Thanksgiving, I believe he's working or just got off work, I'm not sure.
• 38:48
  Speaker 4: But Brent and I, well, he said, oh, I let him know, like, what I look for and stuff.
• 38:56
  Speaker 4: And I mentioned the sweet wheat that I was able to get a good amount of it with Ross because Ross had, you know, ross has been on the podcast a couple times, you know talking and like he was on our last podcast.
• 39:07
  Speaker 4: But he basically said he had a sweet wheat and he got a really good deal for it.
• 39:14
  Speaker 4: Because the guy said, you know, he's got one and he's like if you do these two, I'll trade for these two and it was like a real.
• 39:20
  Speaker 4: So he's like I got it open, he goes, it's unopened, he goes.
• 39:24
  Speaker 4: And then he had tried our William Dalton barrel pick and I traded him the newest barrel pick for you know, the Elijah Craig for the bookers.
• 39:36
  Speaker 4: So I said, well, if we trade, the difference in price, you know, bookers was a little bit more but, you know, william Dalton was a little more.
• 39:44
  Speaker 4: I said, we'll just be even, and he dropped off that sweet wheat.
• 39:47
  Speaker 4: 1792, which now completes my full collection.
• 39:51
  Speaker 4: I have them all, except for the sherry cast finish.
• 39:55
  Speaker 4: Do you have the sherry cast finish?
• 39:58
  Speaker 5: I got the full proof, single barrel bottled and bond the little little dude and I do not have the sweet with that sweet we.
• 40:06
  Speaker 4: I do not have the sherry but the sherry is ridiculously priced and I believe we got to taste it on the podcast, am I not?
• 40:15
  Speaker 4: I am right, nor did we just chase the Thomas Moore the sherry cast 1790, thomas Moore's sherry cast finish also now I have the Thomas Moore cognac yeah, but but we got to taste that on the podcast.
• 40:33
  Speaker 4: But I know that the sherry cast was there.
• 40:36
  Speaker 4: I'm not sure if we taste it.
• 40:37
  Speaker 4: I don't think I did with Ross, but I'm not I think we did drink the sherry.
• 40:42
  Speaker 5: I think we drank the sherry, the cognac, the Thomas Moore stuff and I think the sherry was the best.
• 40:47
  Speaker 5: But we it's not available, but yeah yeah, but I'm still I am not.
• 40:52
  Speaker 4: Besides, besides, middle West sherry cast spinning the Orla Rosso I'm a very big fan of Orla Rosso.
• 40:59
  Speaker 4: Finish, sherry cast finishes aren't my favorite.
• 41:04
  Speaker 4: I, I'm not.
• 41:05
  Speaker 4: I'm not gonna sit here and say, yeah, exactly Not happening.
• 41:09
  Speaker 4: My bottle is freaking delicious, it's so.
• 41:14
  Speaker 4: Not you, you passed.
• 41:18
  Speaker 4: I mean, I got you.
• 41:20
  Speaker 4: Want to know what the ultimate sherry cast finished was.
• 41:22
  Speaker 4: That sherry new?
• 41:23
  Speaker 5: roof is delicious.
• 41:25
  Speaker 4: Where is it?
• 41:26
  Speaker 4: Oh, I thought it was within reach, it should be.
• 41:30
  Speaker 4: Nope, it's down there.
• 41:30
  Speaker 4: It was the one that was being sold at Kentucky Bourbon Festival by Seth.
• 41:36
  Speaker 4: Oh my, you didn't get that.
• 41:41
  Speaker 4: I got it you didn't?
• 41:45
  Speaker 4: Yeah, you got the other one and you're the other one better.
• 41:48
  Speaker 4: No, you didn't, I didn't know you just, you just didn't try the weeded sherry cast finish.
• 41:54
  Speaker 4: You just went off that and you liked it so much you took that.
• 41:57
  Speaker 4: You do realize the other one was for sale the whole festival and the one I got sold out in like five minutes and then he just put one aside for me.
• 42:05
  Speaker 4: I, I but that doesn't matter, you do like it, you do.
• 42:11
  Speaker 1: Well, the one you had I like to.
• 42:12
  Speaker 4: I mean, I tried to steal your bottle.
• 42:14
  Speaker 4: I didn't.
• 42:15
  Speaker 4: I thought he brought that bottle.
• 42:16
  Speaker 4: I chugged out.
• 42:18
  Speaker 4: If you remember, I chugged out of your bottle.
• 42:20
  Speaker 4: You're like what are you doing?
• 42:22
  Speaker 4: Let him chug out of the bottle.
• 42:23
  Speaker 4: What are you doing?
• 42:25
  Speaker 5: Well, if you remember, we were tailgating with the Luca Berriano group and we were taking that bottle and we liked it, better than some of the picks that we have gotten over that weekend.
• 42:36
  Speaker 5: But I like sherry.
• 42:38
  Speaker 5: Sometimes sherry can be overpowering, sometimes not.
• 42:41
  Speaker 5: I thought the other bottle was better that he brought, but but let me tell you I'll drink it all.
• 42:47
  Speaker 5: It ain't got a matter.
• 42:48
  Speaker 5: Yeah for sure.
• 42:50
  Speaker 4: It's good.
• 42:51
  Speaker 4: Everything he does is good.
• 42:52
  Speaker 4: All right, so I agree.
• 42:55
  Speaker 4: So once again, we're uh.
• 42:58
  Speaker 5: Andy just sent me a message with him in front of a bottle at Kentucky spirit.
• 43:02
  Speaker 4: I think he sent me that same text because I heard it ding.
• 43:06
  Speaker 4: So, yeah, exactly, he's been commenting the whole time.
• 43:11
  Speaker 4: Uh, he's been keeping, he's been making sure that we're safe on the internet, because that's what Andy does.
• 43:17
  Speaker 4: He is our scotchy bourbon boy security official and I look forward.
• 43:23
  Speaker 4: Oh, the Christmas party has, like, officially, gotten to the point where I've got all the random things but I've got at least 25 full out confirmations of people coming, but then there's probably another 30 people who are trying to make it and if they all make it, we're going to have about 50 people at the still house, which is going to be a good time.
• 43:47
  Speaker 4: But hopefully it does what it normally does and it just, you know, people make it, people can't make it.
• 43:52
  Speaker 4: You know how that goes, but I'm getting confirmation.
• 43:56
  Speaker 4: So I'm excited about the Christmas party.
• 43:58
  Speaker 4: Everybody, uh, december 15th, friday, 7pm, the Jervasi still house.
• 44:05
  Speaker 4: Uh, in here in Canton, ohio, everybody who's a scotchy bourbon boy and listens is invited to come and say hi to us and basically party with us a little bit over at the still house.
• 44:17
  Speaker 4: Let's see, jason, a rosewood for the party.
• 44:20
  Speaker 4: Oh, yes, um, the Kentucky one, please, because you're, because that one I still.
• 44:29
  Speaker 4: I mean, that bottle is almost gone.
• 44:32
  Speaker 4: Jason, that would be absolutely fun I have some.
• 44:36
  Speaker 4: So I do, I do.
• 44:39
  Speaker 4: Yeah, I have some stuff for you too.
• 44:41
  Speaker 4: Yeah, isn't it funny how that we're just we've, we've, we got to.
• 44:47
  Speaker 4: We got to get together one time before, otherwise we might drink all of our stuff.
• 44:51
  Speaker 4: All right, everybody, thanks for watching.
• 44:55
  Speaker 4: He's got a single barrel.
• 44:57
  Speaker 4: That's what he's got.
• 44:58
  Speaker 4: He's going to send up a bottle of single barrel for the party.
• 45:00
  Speaker 4: That would be phenomenal because we're we that.
• 45:04
  Speaker 4: But that is one thing it's going to be.
• 45:06
  Speaker 4: I mean, last year was the last time we met because we're so busy.
• 45:09
  Speaker 4: We didn't have any meetings.
• 45:10
  Speaker 4: But, um, next year we're going to.
• 45:12
  Speaker 4: We just picked 10.
• 45:14
  Speaker 4: They just did 10 single barrels Excellent.
• 45:16
  Speaker 4: That is rosewood.
• 45:18
  Speaker 4: That's Jason Giles.
• 45:20
  Speaker 4: He's been on in the past.
• 45:21
  Speaker 4: Jason's a great guy.
• 45:23
  Speaker 4: They're hanging out in Texas doing uh, you know he's, he's doing a great thing there and uh, producing some good uh whiskey in different ways, and that's one thing that the Scotchy Bourbon boys do.
• 45:35
  Speaker 4: We've, we want to know about what everybody's doing, right, because everybody does their unique things.
• 45:42
  Speaker 4: And the you know, uh, what would you say?
• 45:44
  Speaker 4: Brad Bond says all the good whiskeys already in the bottle.
• 45:48
  Speaker 4: You know all those dusties.
• 45:50
  Speaker 4: I disagree with them.
• 45:51
  Speaker 4: I think it's in the cracks.
• 45:53
  Speaker 4: You know what I mean, all those small little cracks.
• 45:57
  Speaker 4: There's just people doing things that are so unique and different to what you know.
• 46:02
  Speaker 4: I don't think it's the same as the frontier was.
• 46:04
  Speaker 4: Now, you know, there's still, if you think about it, uh, the original Bourbon.
• 46:10
  Speaker 4: Going down to, uh, louisiana, to Bourbon street.
• 46:14
  Speaker 4: They would first cart it in the barrels to the river in Louisville, then they put it on a boat and ship it all the way down.
• 46:25
  Speaker 4: So when oceans is doing their thing and people talking about a gimmick that is not a gimmick Putting it on the, it sloshes around and gets way more exposure to the oak right, wouldn't you say?
• 46:38
  Speaker 5: Well, there you go.
• 46:39
  Speaker 5: And they did it with their latest release of tropics, which went down into some Caribbean island and it's sloshed around in 100 degree heat.
• 46:47
  Speaker 4: That was jumping in, yep, yep.
• 46:50
  Speaker 4: But I'm going to tell you, roxy, you're going to get to taste it and we're going to be blinding this, but Roxy still is hanging on to the oceans.
• 46:58
  Speaker 4: 29 we did, which isn't been released to us in this area.
• 47:02
  Speaker 4: It was a distillery release at the time.
• 47:05
  Speaker 4: It should be coming soon, but that one she will not let off of and she has a good palette.
• 47:12
  Speaker 4: So, oh, I yeah, that's a watershed.
• 47:16
  Speaker 4: Six rye there's no rye going to be our number one.
• 47:20
  Speaker 1: I love that too.
• 47:21
  Speaker 4: You can't make the rye the Bourbon of the year.
• 47:23
  Speaker 4: You can make it.
• 47:24
  Speaker 4: You can just put it off on the side and say that's our rye of the year.
• 47:27
  Speaker 4: I'll put, I'll go with.
• 47:28
  Speaker 4: I vote for that being the rye of the year.
• 47:31
  Speaker 4: It was, you got to admit.
• 47:33
  Speaker 4: Aaron Harris and Ann Demick identified a fricking, phenomenal barrel and then they had the sense at watershed, to put it out and it was delicious.
• 47:42
  Speaker 4: So, anyways, alright.
• 47:44
  Speaker 4: So let's wrap this up a little bit.
• 47:47
  Speaker 4: I can get going too.
• 47:49
  Speaker 4: So thank you, ct, for coming on.
• 47:52
  Speaker 4: Let me just go into make sure wwwscotchyburbonboyscom for all scotchy bourbon boys things.
• 47:59
  Speaker 4: Follow us on Facebook, instagram, youtube and X, along with all the social media.
• 48:05
  Speaker 4: I mean all the podcast formats.
• 48:07
  Speaker 4: But also remember like, listen, comment and leave good feedback.
• 48:14
  Speaker 4: Give us some stars on Apple and iHeart.
• 48:18
  Speaker 4: And remember good bourbon equals good times and good friends and great thanksgivings, because wild turkey is a damn good bourbon.
• 48:29
  Speaker 4: And remember to go out and live your life.
• 48:33
  Speaker 4: Drink responsibly, don't drink and drive, but live your life dangerously and little stevo will take us out.
• 48:41
  Speaker 4: Did it do it again?
• 48:44
  Speaker 4: It did it again.
• 48:47
  Speaker 4: Seriously, how is that even a possibility, right?
• 48:51
  Speaker 4: Oh, I did it.
• 48:53
  Speaker 4: Oh, I didn't double click it.
• 48:55
  Speaker 4: So let's go back and try that again.
• 48:58
  Speaker 4: Okay, that's called paranoia.
• 49:05
  Speaker 4: Oh, stacy says happy Thanksgiving.
• 49:08
  Speaker 4: Happy Thanksgiving, stacy.
• 49:09
  Speaker 4: You caught us at the end.
• 49:11
  Speaker 4: Go pack.
• 49:39
  Speaker 3: I tell you we must die.
• 49:41
  Speaker 3: I tell you, we must die.
• 49:44
  Speaker 3: I tell you, I tell you.
• 49:46
  Speaker 3: I tell you, we must die.