Latest / The Scotchy Bourbon Boys / Grandma’s Purse Had Werther’s; Ours Has Weller Full Proof

Transcript

Grandma’s Purse Had Werther’s; Ours Has Weller Full Proof · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_03: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_03: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_03: Their Michelon reserve line reflects their story from the start to the bottle to your glass, with unique wheated it and rye bourbons, and also rye and wheat whiskeys, the Michelon brand is easy to sip.
• 1:31
  SPEAKER_03: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:56
  SPEAKER_03: Tiny is here with up.
• 2:58
  SPEAKER_03: Let's see if I can do it.
• 3:01
  SPEAKER_03: Oh, wrong one.
• 3:03
  SPEAKER_03: There we go.
• 3:04
  SPEAKER_03: We'll go like this, and then we'll put it.
• 3:09
  SPEAKER_03: Uh that was a you know, I almost had it down.
• 3:13
  SPEAKER_03: If that if that little click of the mouse, it would have been perfect.
• 3:18
  SPEAKER_03: Perfect.
• 3:18
  SPEAKER_03: Uh, how are you doing, knobs?
• 3:20
  SPEAKER_03: How are you doing tonight?
• 3:22
  SPEAKER_07: Doing great.
• 3:23
  SPEAKER_07: Ready to try some good bourbon and have some fun?
• 3:27
  SPEAKER_03: Well, in the meantime, I will throw out uh if you you if you haven't checked out www.scotchyburbonboys.com, uh, you have to because we have all our uh apparel, our Scotchy Bourbon Boys t-shirts, like what the one that you're wearing.
• 3:45
  SPEAKER_03: Uh, and then also we've got the Glen Karins available, like the ones you're you and me are utilizing.
• 3:53
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• 3:58
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• 4:02
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• 4:07
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• 4:08
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• 4:10
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• 4:17
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• 4:19
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• 4:22
  SPEAKER_03: Uh the one I loaded today at the wrong time, it was bizarre because it had two views and it had been up for four hours.
• 4:29
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• 4:34
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• 4:49
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• 5:01
  SPEAKER_03: And then also, I have no idea how super chat works right now, but um on YouTube, we're on YouTube.
• 5:10
  SPEAKER_03: I don't have any idea, but I have it, it's it's working.
• 5:16
  SPEAKER_03: Nobody's just ever used it, so I I challenge the people on YouTube.
• 5:20
  SPEAKER_07: Like you just you you pay some money to have your comment pop up at the top of the screen.
• 5:26
  SPEAKER_03: Okay, so no one's no none have ever popped up at the top of the screen, and uh I I would guess I would have to see that, but at the same time, I challenge somebody to do that, and then there's um we got someone on from Cape Town, so that that's there on YouTube.
• 5:45
  SPEAKER_03: Welcome.
• 5:46
  SPEAKER_03: Uh also Eric uh Bowler is there.
• 5:48
  SPEAKER_03: He said, Cheers.
• 5:49
  SPEAKER_03: We got our regular crowd, Matt.
• 5:52
  SPEAKER_03: Uh uh, that's a uh nee and Heisel.
• 5:57
  SPEAKER_03: Is that was that how you would say it?
• 5:59
  SPEAKER_03: It's gotta be close.
• 6:00
  SPEAKER_07: Yeah, me Heisel.
• 6:06
  SPEAKER_03: There we go.
• 6:06
  SPEAKER_03: Anyways, hi Matt.
• 6:08
  SPEAKER_03: No.
• 6:11
  SPEAKER_03: Matt should join us after the when we do after the main podcast is on.
• 6:15
  SPEAKER_03: We do our little extra.
• 6:17
  SPEAKER_03: He should join us and tell us how to pronounce that one, pronounce that one.
• 6:23
  SPEAKER_07: Straighten, straighten out knobs.
• 6:25
  SPEAKER_03: Yeah, there you go.
• 6:27
  SPEAKER_03: Um, so there we are.
• 6:29
  SPEAKER_03: Um uh it's just kind of like going along at this time of year.
• 6:36
  SPEAKER_03: Uh it's it's like this is the bourbon where you might not know this, but you kind of get a sense of it because this is the time when from about this point till right about just after the holidays, where all the big bourbons get dropped.
• 6:54
  SPEAKER_03: And you know, Ohio has their um Pappy Van Winkle um BTAC collection auction, you know, not auction, but um lottery.
• 7:06
  SPEAKER_03: And then uh we have a single barrel Saturday that's happening coming up, very exciting time.
• 7:13
  SPEAKER_03: Uh, they do not only do they do all the single barrels that they put out, and I've been on a few, so I'm waiting, I'm I'm excited to be a part of that.
• 7:24
  SPEAKER_03: And then also um, you know, some of the single barrels come out and then that you get, and then I've seen uh CT's been on some also.
• 7:33
  SPEAKER_03: So we've got you know the Macaulay's Dark Arts uh it's hasn't been out yet.
• 7:38
  SPEAKER_03: That's one I've been on, so there's a lot of excitement at this time, and Buffalo Trace loves Ohio, there's no doubt about it, and so that's one of the reasons why I wanted to do the Weller foolproof line.
• 7:52
  SPEAKER_03: Um, you on the other hand uh have had this.
• 7:56
  SPEAKER_03: Uh that pretty much was uh it was like what three quarters full when I gave it to you?
• 8:04
  SPEAKER_03: Maybe.
• 8:04
  SPEAKER_03: Or did it was it maybe a lot.
• 8:07
  SPEAKER_03: Was it full?
• 8:08
  SPEAKER_03: I mean, was it did we open it that night?
• 8:10
  SPEAKER_06: What I can I can tell you.
• 8:13
  SPEAKER_06: I mean, just quickly pull up the picture when I first got it.
• 8:16
  SPEAKER_03: Yeah, you should look at that.
• 8:18
  SPEAKER_03: Uh also, um, what was the the the drink of choice that wonderful night after we we uh Ellie and you went to the distillery, Iron Fish distillery with me.
• 8:31
  SPEAKER_03: What was what was what did you hit that night after we came back?
• 8:35
  SPEAKER_07: And I had Oh it it it was the weather.
• 8:39
  SPEAKER_03: So you it was opened up.
• 8:41
  SPEAKER_07: That was uh opened up it was I'm looking, it was about here when I got it.
• 8:47
  SPEAKER_03: Okay, so that would be the 2024 bottle, and I had the 2020 uh I picked up the 2025 earlier, or it could have even been the 2024, but we it I picked that up, and then um really wasn't that long ago, was it?
• 9:07
  SPEAKER_07: No, that would be what uh July?
• 9:12
  SPEAKER_03: Yeah.
• 9:14
  SPEAKER_07: So a little two months later.
• 9:16
  SPEAKER_03: It smells so good.
• 9:17
  SPEAKER_03: I'm gonna I'm gonna get out my Scotchy Bourbon Boys Glenn and pour it so that it can do a little bit of airing.
• 9:23
  SPEAKER_07: Yeah, that's mine.
• 9:24
  SPEAKER_07: I can't really smell much because it's not it's not high enough.
• 9:29
  SPEAKER_03: It smells so good, I'm doing a full pour.
• 9:33
  SPEAKER_07: But um, probably have like two full pores in this bottle.
• 9:39
  SPEAKER_03: So the Weller brand has multiple expressions.
• 9:44
  SPEAKER_03: And in the one of the things that the Weller, so if anybody who has um understands Buffalo Trace, and and you know, if you're not if you want to understand what Weller uh was or is it's an ex it's um Buffalo Trace's weeded mash bill that I believe it's one and two are one's a rye and a high rye, and three is their weeded mash bill, and then four is their rye.
• 10:15
  SPEAKER_03: They don't release Buffalo Trace is not transparent, there is no actual admittance to what the mash bill is.
• 10:24
  SPEAKER_03: But one of the things that it is is it's the same mash bill as Pappy Van Winkle.
• 10:31
  SPEAKER_03: Now, Pappy Van Winkle, everybody knows uh the story there.
• 10:35
  SPEAKER_03: Uh, it was from Stitzel Weller, and when Buffalo Trace in its early years opened up, they purchased the Pappy Van Winkle collection and the Van Winkles, Julian Van Winkle, they were with Stitzelweller when they made their last batch, and then they curated and they were um what would you say keepers of their own collection.
• 11:04
  SPEAKER_03: So when Buffalo Trace contracted to start to distill it, there's a the Weller line was this that was how they had done it at Stitzel Weller.
• 11:16
  SPEAKER_03: So there was Weller, William LaRue Weller, W.
• 11:19
  SPEAKER_03: L.
• 11:20
  SPEAKER_03: Weller, and then there was Pappy Van Wijkel.
• 11:22
  SPEAKER_03: So they started making Weller, and what Weller is, is the barrels that so there's Weller Special Reserve, which is a green label, and that is your$22,$23 bottle that is uh the Pappy that is, you know, three three, four years um old, and they mix together and make a batch and make their basically everyday bourbon brand.
• 11:51
  SPEAKER_03: Then the next step is their Weller 107.
• 11:55
  SPEAKER_03: When you get into six and seven year, and you are talking about um because Pappy Van Winkle has an uh old Rip Van Winkle 10 year, they have a Van Winkle 12 year, then they have a Pappy Van Winkle 15, 20, and 23 years old.
• 12:16
  SPEAKER_03: Now, so when you just imagine in 2002 when when uh Buffalo Trace started to uh do it, the 25-year-old is their that right now is is still the 23-year-old right now is their distillate.
• 12:35
  SPEAKER_03: And the 15-year-old is the is Buffalo Trace is distillate, but the 25-year-old could still be stuff that was well initially it wasn't they the they had it had been a while since so the 25-year-old just came back, and I don't know how it actually works, but those barrels are picked by the Van Winkles off the Weller barrels to age into Pappy Van Winkle, but Weller is everything else, okay.
• 13:11
  SPEAKER_03: So that's so then you got the 107, which is 107 proof, 67, that's a red label.
• 13:16
  SPEAKER_03: Then you have the Weller 12, which is a black label, that's 12 year, but that's the 12 year that didn't make the cut for being Pappy Van Winkle Van Winkle 12, and then it's still good.
• 13:28
  SPEAKER_03: There's uh no one will argue that, and then you've and that's all then you've got the full proof, and the full proof is 1, I want to say 14 14 proof.
• 13:40
  SPEAKER_03: Is that what yeah, it's right, it's 114, yeah.
• 13:42
  SPEAKER_03: And the reason why it's 114 proof is because that is the that is the barrel entry of what they put it in.
• 13:51
  SPEAKER_03: So they whether they're gonna if they gain a little proof, they proof it back down to 114.
• 13:56
  SPEAKER_03: So if it comes out at 122 or whatever, but this is but these are all batches.
• 14:02
  SPEAKER_03: This is all batch now.
• 14:04
  SPEAKER_03: Let's there's a lot of single barrel store picks, they do well or store picks foolproof store picks, and I'm telling you, those are just single barrels, they're batches, in my opinion, in 95 percent 99 percent of foolproof when it comes to foolproof, that those bat these batches are amazing, and so that's one of the reasons why um Weller is so sought after.
• 14:30
  SPEAKER_03: The other reason why is is because it doesn't stay on the shelf and not everybody can get it.
• 14:35
  SPEAKER_03: To get one of these is like if you walked into your store in Michigan, you know, and you saw one of these, you absolutely would want to just buy it.
• 14:44
  SPEAKER_03: But they don't usually make the shelf, you have to be one of those whiskey collectors that's willing to wait in line.
• 14:49
  SPEAKER_07: Well, yeah, uh guy on Facebook, Eric, said that it's pretty much non-existent in Wisconsin.
• 14:56
  SPEAKER_03: Yeah, Weller's not find it, yeah.
• 14:58
  SPEAKER_03: But what happens in markets like Wisconsin, the what's really cool, um Eric, one of the cool things in my line is that you guys have, if you go to the like Galena, Illinois, right on the border of Wisconsin, Illinois, Iowa, and a little bit further up Minnesota, you can be in those three states, liquor stores right on the border, and they each one has what Wisconsin is strong, strong in, what Illinois is strong in, and what um Iowa is strong in.
• 15:36
  SPEAKER_03: So you have a three-state 20-minute circle of just being able to get unbelievable stuff from each of the states.
• 15:47
  SPEAKER_03: And and they we were I was like, I was like on this bourbon freaking merry-go-round when we did it.
• 15:55
  SPEAKER_03: Me and me and CT were down there in Galena, and we went to that, and within 20 within a half hour, we were in three states and at their liquor stores, and we're like, they got this, and they got that, and they got this, and they got that.
• 16:10
  SPEAKER_07: That's great if you live close to the border, but if you're basically in the UP, it's like, yeah, just drive seven hours for those three stores.
• 16:19
  SPEAKER_07: Why not?
• 16:20
  SPEAKER_03: Or if you come to Wisconsin on your way home.
• 16:23
  SPEAKER_07: That's that is the only viable way, but like if someone told me, yeah, just drive six hours.
• 16:29
  SPEAKER_03: Well, here's a question: when you take the ferry, do they have duty free?
• 16:34
  SPEAKER_03: Duty free, yeah, whiskey like they do at the airports.
• 16:40
  SPEAKER_06: I don't know what that means.
• 16:43
  SPEAKER_03: When you fly overseas, um, the airports are all they have bourbon there at the airports, and there's no tax because they're at the airports.
• 16:55
  SPEAKER_07: I was like, no, you can take a dump on the ferry, like they're not duty free.
• 17:00
  SPEAKER_03: No, that's like is there do they sell bourbon by the bottle?
• 17:04
  SPEAKER_07: That's sell bourbon at the at the 60-person ferry that travels twice a day.
• 17:12
  SPEAKER_03: So Super Nash is is gonna be tasting well or foolproof and rating it uh and writing it down.
• 17:19
  SPEAKER_03: So there you go.
• 17:21
  SPEAKER_07: Now, Super Nash, is that the 2024 bottle or is that the new bottle?
• 17:26
  SPEAKER_07: Are you tasting with me or are you tasting with Tiny?
• 17:28
  SPEAKER_03: We're doing a brand evaluation.
• 17:30
  SPEAKER_07: I know, but I'm still asking the question.
• 17:33
  SPEAKER_07: Ah duty free on the fairy.
• 17:39
  SPEAKER_07: Nah, don't, don't, not I can't even make the joke without laughing.
• 17:49
  SPEAKER_07: All right, you can all put that one together.
• 17:51
  SPEAKER_07: I'll leave it to you.
• 17:53
  SPEAKER_03: There you go.
• 17:54
  SPEAKER_05: I oh I think is duty free.
• 17:59
  SPEAKER_03: There you go.
• 18:00
  SPEAKER_03: Duty free on the ferry.
• 18:04
  SPEAKER_03: Yeah, all right.
• 18:06
  SPEAKER_03: Well, so far so good.
• 18:08
  SPEAKER_03: Um I'm looking to see.
• 18:11
  SPEAKER_07: Uh John also said that he's sipping on Weller Foolproof store pick with us as well.
• 18:17
  SPEAKER_03: Well, he could throw that brand in there too.
• 18:19
  SPEAKER_03: We'll just write it, uh maybe Supernational write it all down.
• 18:21
  SPEAKER_03: Whoever's sipping on Weller Foolproof, and you're on Facebook or YouTube, you know, join the barrel bottle breakdown, the old Louisville whiskey barrel bottle breakdown.
• 18:32
  SPEAKER_03: Uh are we getting close to that yet?
• 18:36
  SPEAKER_03: Sure, yeah.
• 18:37
  SPEAKER_07: I I pour I can't I I do have another I have another question though.
• 18:41
  SPEAKER_07: So, because we are tasting different years, as a as a brand, you want to stay somewhat consistent throughout the years.
• 18:49
  SPEAKER_07: You don't want to have too much of a drastic change.
• 18:51
  SPEAKER_07: So, how much really does a bottle change year to year?
• 18:56
  SPEAKER_03: Well, their goal is in a in something like this is brand consistency.
• 19:02
  SPEAKER_03: Okay, that's what they're looking for.
• 19:04
  SPEAKER_03: But what what we found in the industry, and we've talked about this before, is that they're always willing to make it taste better.
• 19:14
  SPEAKER_03: Like, and what happens is in the last 10, 12, 13 years, the aging, the maturation conditions have been ideal.
• 19:30
  SPEAKER_03: So, what's been happening?
• 19:31
  SPEAKER_03: There's low-end, like Buffalo Trace does a thing called Ancient Age.
• 19:37
  SPEAKER_03: And it's it's or they do their benchmark series, and they're only 12 to$18 bottles.
• 19:45
  SPEAKER_03: Okay, nothing, they're they're they're on the cheap side.
• 19:48
  SPEAKER_03: They they even benchmark itself, I've seen for$9.99.
• 19:52
  SPEAKER_03: Okay, and those expressions have been getting better and better.
• 20:00
  SPEAKER_03: They are even those are good based off of the last 10, 12 years.
• 20:08
  SPEAKER_07: Have you ever done a taste test of a of like a like a well like a similar brand because it's a thing like well or foam proof like 10 years ago versus this year's?
• 20:18
  SPEAKER_07: Like, because I imagine if you're like as you move throughout the decades, eventually you'll you'll shift away or better, or well, Jim Beam.
• 20:29
  SPEAKER_03: I we get to taste Jim Beam from the 70s all the time.
• 20:32
  SPEAKER_03: Super Nash has them in decanters from his father and his mother too.
• 20:36
  SPEAKER_03: I have some.
• 20:37
  SPEAKER_03: Um, if you next time you're here, I have some right on the mantle.
• 20:41
  SPEAKER_03: And you can change, you can you can drink that and and and go against it.
• 20:47
  SPEAKER_03: But now I will tell you when you get really old whiskey and in the bottle, and it's it's like well, no, but like stuff from the 70s, it has a s it picks up an aged bottle aging funk that is that's good, but it's there.
• 21:04
  SPEAKER_03: It the you can only describe it as it's a it's it's what makes a dusty taste like dusty's, right?
• 21:12
  SPEAKER_03: Yeah, all right.
• 21:13
  SPEAKER_07: It's a it's a little, yeah, it's a little cheese mold.
• 21:16
  SPEAKER_03: I mean, I mean, on our bus tour, thanks to Amz, it was it was Amsey, he brought a William LaRue Weller, um, I think Super Nash, or uh, or if uh Walker's there, or Randy, you guys all know the date on that one.
• 21:34
  SPEAKER_03: I've it's ex uh it's uh but he brought it on to taste.
• 21:38
  SPEAKER_03: So everybody on the barrel on the on the bus tour got to taste that bottle, and that was fantastic.
• 21:46
  SPEAKER_03: It was unbelievable.
• 21:49
  SPEAKER_03: So that bottle was everybody to start sniffing, start to start well.
• 21:54
  SPEAKER_03: Wait, I gotta do the whole thing.
• 21:56
  SPEAKER_03: All right, welcome everybody to the old the old Louisville whiskey company, barrel bottle breakdown.
• 22:03
  SPEAKER_03: Old Louisville in Louisville, Kentucky.
• 22:07
  SPEAKER_03: Uh, they are in the process of moving, but they're still at their location right now.
• 22:12
  SPEAKER_03: Uh, Amin down there is fantastic.
• 22:16
  SPEAKER_03: He is uh ex uh liquor store owner who was purchasing barrels and he had so many barrels that he put them in a warehouse and then decided to make a whiskey brand.
• 22:27
  SPEAKER_03: Nothing younger than seven years.
• 22:30
  SPEAKER_03: Old Louisville whiskey um is uh a combination of uh uh bourbons that uh that are sometimes put in secondary finishing barrels like uh used uh four roses or uh used he can put them in other other brands.
• 22:52
  SPEAKER_03: He's not committed to just one, and uh he's got some stuff that's aged 17 years.
• 22:58
  SPEAKER_03: Uh fantastic.
• 22:59
  SPEAKER_03: He's got hazmats, everything.
• 23:02
  SPEAKER_03: Old Louisville Whiskey Company is a must.
• 23:05
  SPEAKER_03: Uh and then they just purchased the old Seagram's warehouse in Shively, and they are going to be moving there.
• 23:12
  SPEAKER_03: And they he's got uh uh just nothing but great things are gonna happen at the old Louisville whiskey company, and uh the barrel bottle the old Louisville whiskey company barrel bottle breakdown uh scale is as follows.
• 23:28
  SPEAKER_03: Uh listen close, knobs.
• 23:30
  SPEAKER_03: Uh if you uh it's based off of four categories the nose or the aroma and the body, uh you can give up to four knocks on the barrel.
• 23:44
  SPEAKER_07: Yes.
• 23:45
  SPEAKER_03: And if uh you the taste and the finish, you can give up to five knocks on the barrel.
• 23:51
  SPEAKER_03: But and as I explained, but a what?
• 23:56
  SPEAKER_05: A butt up.
• 23:58
  SPEAKER_03: It's a butt-up up because that's based off of me and uh your mother coming up with a butt up up.
• 24:06
  SPEAKER_07: A butt up up, not a butt up up.
• 24:09
  SPEAKER_03: It's a butt up up.
• 24:10
  SPEAKER_03: Yes, yes.
• 24:12
  SPEAKER_03: You can just use your imagination on that, which you shouldn't do because that that's your mother.
• 24:19
  SPEAKER_07: Well, this is knobs butt up up.
• 24:22
  SPEAKER_03: Yes, there you go.
• 24:24
  SPEAKER_03: So that's if one of the categories, and you can only use it for one category.
• 24:28
  SPEAKER_03: You can't have butt up ups on all of them, just one, and it's gotta be one of the most exceptional things that it's gotta be exceptional to use that.
• 24:37
  SPEAKER_03: So you could get up a perfect bourbon, which the Jerry's batch bookers last week scored the first ever bookers 19 of 18.
• 24:47
  SPEAKER_03: Uh, that me and Super Nash did is fantastic.
• 24:50
  SPEAKER_03: If you guys get a chance to do that, Bookers, uh, pick up that Bookers.
• 24:54
  SPEAKER_03: You absolutely should pick that Bookers up.
• 24:59
  SPEAKER_03: So, mom's all mad at me because I'll do this and I gotta stop doing this.
• 25:05
  SPEAKER_03: Because she said then nobody can stroking your ears.
• 25:10
  SPEAKER_03: She's like, that's just as bad as saying um or uh so I've been working hard not to do that because she says like this during the podcast.
• 25:22
  SPEAKER_03: She's how about this?
• 25:26
  SPEAKER_03: Yeah, twist, twist the yeah.
• 25:29
  SPEAKER_03: So she said that it's you cover I cover my mouth and you can't he she can't hear me.
• 25:35
  SPEAKER_03: So I've I think I've done a million dollars I think I've done a good job of not doing that, so we'll see.
• 25:43
  SPEAKER_03: Anyways.
• 25:45
  SPEAKER_07: The mic isn't on your face, it's right here.
• 25:48
  SPEAKER_03: No, I usually cover up my mouth, not the mic, you know.
• 25:57
  SPEAKER_03: Anyways, just put it in the chat, Nash.
• 26:02
  SPEAKER_07: Yes, they're trying to get the store picked down, so he can get it all down.
• 26:10
  SPEAKER_03: Joe's beverage warehouse out of Romeo, Romeoville, Illinois?
• 26:17
  SPEAKER_07: Romeo, Illeana.
• 26:18
  SPEAKER_07: I think that's all right.
• 26:20
  SPEAKER_03: So, well, let's uh start.
• 26:22
  SPEAKER_03: I mean, now had did you have anything tonight off this yet?
• 26:27
  SPEAKER_07: Off this?
• 26:29
  SPEAKER_07: No, but I have had a glass of Nob Creek.
• 26:32
  SPEAKER_07: I mean, it's only fitting.
• 26:34
  SPEAKER_03: Eric says, tell your wife it's yours, and you can stroke it anytime you want.
• 26:39
  SPEAKER_03: Just saying.
• 26:44
  SPEAKER_07: Nob says stroke it anytime you want.
• 26:47
  SPEAKER_03: That's our that's our that's our motto.
• 26:51
  SPEAKER_03: Nobs stroke it anytime you want.
• 26:54
  SPEAKER_03: I mean, if I had Billy Idol's, uh not Billy Idol, um, Billy Squire's Stroke Me ready queued up, that would have really worked.
• 27:02
  SPEAKER_06: Stroke me, stroke me.
• 27:03
  SPEAKER_03: I don't think we should be that's now the background music for every single time we do an old Louisville whiskey barrel bottom brain.
• 27:13
  SPEAKER_05: Every time you do this, every yeah, right there.
• 27:16
  SPEAKER_05: Every time you go to do it, we're gonna say I'm just gonna say stroke the stroke.
• 27:21
  SPEAKER_05: Yeah, yeah.
• 27:24
  SPEAKER_07: Well, hold on, before we try this on, huh?
• 27:33
  SPEAKER_03: Alright.
• 27:37
  SPEAKER_03: So the nose on this.
• 27:40
  SPEAKER_03: I'm getting Oh my god, it's so good.
• 27:45
  SPEAKER_07: Mine's not as good.
• 27:46
  SPEAKER_07: I don't feel like mine's as good.
• 27:47
  SPEAKER_07: I'm getting like I'm trying to see, because this nose is plugged.
• 27:57
  SPEAKER_03: It's like a m a milk dud.
• 27:59
  SPEAKER_03: A caramel chocolate.
• 28:01
  SPEAKER_03: There's it's a milk dud.
• 28:05
  SPEAKER_07: Okay.
• 28:06
  SPEAKER_07: What is what is like it's it's almost like a I'm getting a I I don't I don't know.
• 28:11
  SPEAKER_07: Maybe I maybe it's a different year, maybe I'm a little crazy.
• 28:14
  SPEAKER_07: I'm getting almost like a a bitter coffee.
• 28:18
  SPEAKER_07: I'm getting a little bitter on mine.
• 28:21
  SPEAKER_07: And a banana.
• 28:22
  SPEAKER_07: A bit a bitter and a banana.
• 28:24
  SPEAKER_03: I could see you getting.
• 28:28
  SPEAKER_03: Oh my god.
• 29:15
  SPEAKER_03: This is mine's just pure chocolate milk done.
• 29:21
  SPEAKER_07: You can see my glass fogged up, but actually blowing hot air into it changed it drastically.
• 29:27
  SPEAKER_07: And I'm wondering if it was just No, it's true.
• 29:31
  SPEAKER_03: And then you should, when you know, I you've never gone on a well, they've never gone on a tasting tour.
• 29:38
  SPEAKER_03: It's like you you should also, when you breathe in, open your mouth and breathe through your mouth at the same time.
• 29:47
  SPEAKER_03: Like, like through like your lip.
• 29:49
  SPEAKER_03: You're not like it's like so stupid.
• 29:56
  SPEAKER_07: Ooh, that gave me a good caramel.
• 29:59
  SPEAKER_07: Let me try that again.
• 30:02
  SPEAKER_03: No.
• 30:03
  SPEAKER_03: Tiny 2025, Knobs 2024.
• 30:07
  SPEAKER_03: Yes, I'm I'm the the He got the used bottle.
• 30:10
  SPEAKER_03: I kept the one.
• 30:13
  SPEAKER_07: I don't see meltduts.
• 30:16
  SPEAKER_07: I almost am getting like a you don't see anything.
• 30:21
  SPEAKER_03: Okay.
• 30:23
  SPEAKER_03: Fuck you.
• 30:24
  SPEAKER_03: Hey.
• 30:25
  SPEAKER_03: I see some I see some milk duds in the bottom.
• 30:30
  SPEAKER_03: No wonder it smells like.
• 30:32
  SPEAKER_07: Sorry, from my per from nom's perspective, I don't understand the milk dud.
• 30:37
  SPEAKER_07: If you want me to untum it down for you.
• 30:41
  SPEAKER_05: I will say that this this indubitably does smell like that.
• 30:48
  SPEAKER_03: Next time next time you take when you take Kane to his first first movie, okay, in the movie theater, make sure that you buy yourself some milk duds.
• 30:58
  SPEAKER_03: Eat the whole box and smell the box afterwards.
• 31:02
  SPEAKER_07: And don't give it to him the whole box in front of my son.
• 31:06
  SPEAKER_03: It said, I didn't say who is that one turned out.
• 31:11
  SPEAKER_07: It said, son, son, I'm buying these milk duts.
• 31:15
  SPEAKER_07: You're not allowed to have any.
• 31:16
  SPEAKER_07: I need to eat them all to smell the box after.
• 31:19
  SPEAKER_03: I got my cool watch, but at the same time.
• 31:24
  SPEAKER_03: I'm changing the subject.
• 31:26
  SPEAKER_05: Flex it on you.
• 31:31
  SPEAKER_05: Look at you.
• 31:32
  SPEAKER_05: You put you're this cost more than your house.
• 31:34
  SPEAKER_05: Look at this.
• 31:36
  SPEAKER_07: Like, why do you feel the need to flex on me right there?
• 31:42
  SPEAKER_07: Why is that?
• 31:45
  SPEAKER_05: Check it.
• 31:46
  SPEAKER_05: Check it, Brandon Rang.
• 31:50
  SPEAKER_03: Oh my god.
• 31:52
  SPEAKER_03: Help me.
• 31:53
  SPEAKER_03: That almost you just made me cough because I was laughing so hard.
• 32:00
  SPEAKER_03: Oh my god.
• 32:04
  SPEAKER_03: One of the guys said the potato fist.
• 32:12
  SPEAKER_03: EY8618 on on YouTube goes, oh my god, not the potato fist.
• 32:19
  SPEAKER_03: Anyway.
• 32:20
  SPEAKER_06: Oh my god.
• 32:21
  SPEAKER_03: Yes.
• 32:22
  SPEAKER_03: So it, yes, I I you can share with Ellie and Kane.
• 32:27
  SPEAKER_07: What's the what's the not the milk duds?
• 32:30
  SPEAKER_07: What's the I'm getting a whoppers?
• 32:32
  SPEAKER_07: Okay.
• 32:34
  SPEAKER_07: That wafer chocolate.
• 32:36
  SPEAKER_03: But I'm getting so much caramel on the nose.
• 32:40
  SPEAKER_07: I'm not getting caramel, but like that brown uh better.
• 32:45
  SPEAKER_07: Look at more brown sugar.
• 32:47
  SPEAKER_03: No, I will say caramel vanilla cherry cola clove.
• 32:53
  SPEAKER_03: I will say that opening this bottle, a lot of times you have a barrel and you smell it off the bottle.
• 33:00
  SPEAKER_03: But this bottle is pure caramel.
• 33:03
  SPEAKER_03: It's the most carameliest batch of Wellers I've ever had.
• 33:07
  SPEAKER_03: And I love it.
• 33:08
  SPEAKER_07: And this isn't just it's not that.
• 33:11
  SPEAKER_03: Okay, I will tell you that the 2024 was good, but I will agree with you, it's not as carmely as this.
• 33:17
  SPEAKER_03: And then I get the I get the little bit of chocolate, then the it's like a milk chocolate.
• 33:23
  SPEAKER_03: And that's where the milk dud comes in.
• 33:25
  SPEAKER_07: See, I'm getting a dark chocolate.
• 33:27
  SPEAKER_07: That's what the bit, that's why almost like coffee at start, but I was I'm changing the coffee to be more of a bitter chocolate.
• 33:34
  SPEAKER_07: Well, listen, what it's not bitter coffee, it's bitter chocolate.
• 33:37
  SPEAKER_03: Nash is brown sugar, butterscotch, maybe custard, and a little strawberry.
• 33:42
  SPEAKER_03: Very complex.
• 33:43
  SPEAKER_07: I'm not getting any fruit.
• 33:45
  SPEAKER_07: I'm not getting that sweet.
• 33:46
  SPEAKER_07: Banana is the only fruit I'm getting.
• 33:48
  SPEAKER_07: Mine, mine is, but if I had to put it, it would be banana, brown sugar, and dark chocolate.
• 33:57
  SPEAKER_07: Banana, sugar, dark chocolate.
• 34:00
  SPEAKER_07: I can almost see a clove from John's perspective.
• 34:04
  SPEAKER_07: I could kind of get that.
• 34:05
  SPEAKER_03: There's no clove on this.
• 34:06
  SPEAKER_03: See, this is why, this is why the batches are so good because they stay, you know, they the you will get the cherry cola and the clove from like the store picks.
• 34:16
  SPEAKER_03: And that's not a bad thing because if I'm gonna go and pick a foolproof, I don't want it to be on, uh I want it to be really good, but I don't want it to be on it.
• 34:25
  SPEAKER_03: Doesn't either it's gonna be the actual flavor profile on steroids, or something a little bit different that's you know, overall.
• 34:38
  SPEAKER_07: And it this may also be an inexperienced nose because it is burning both of my nostrils.
• 34:46
  SPEAKER_03: It's 114 proof.
• 34:47
  SPEAKER_03: It's it's it's not this is not for the faint at heart.
• 34:51
  SPEAKER_03: I mean, it's not 20, but you know, I'm finding these 111, 110s, 114s that I've been tasting are just right in my wheelhouse.
• 34:59
  SPEAKER_03: And then you get into the age of this.
• 35:00
  SPEAKER_03: This is a six, six, seven years, what they talk about usually with the wellers.
• 35:05
  SPEAKER_03: And that's right in my wheelhouse, too.
• 35:08
  SPEAKER_03: So there you go.
• 35:10
  SPEAKER_03: All right, let's take a sip.
• 35:12
  SPEAKER_03: This is the first this is palette.
• 35:14
  SPEAKER_03: No, we're gonna do we sip through and and analyze and then we go back.
• 35:22
  SPEAKER_00: Oh my god.
• 35:26
  SPEAKER_00: So holy crap.
• 35:30
  SPEAKER_07: Butter that now that I taste the caramel.
• 35:33
  SPEAKER_07: Butterscotch.
• 35:34
  SPEAKER_03: Oh my god.
• 35:34
  SPEAKER_03: The butterscotch on this is like a bomb.
• 35:38
  SPEAKER_07: That tasted like putting a uh a Werther's original, a Weller's original in my mouth.
• 35:46
  SPEAKER_03: It's so good.
• 35:47
  SPEAKER_07: This is this is a this is a bourbon straight out of your grandma's purse into your mouth.
• 35:59
  SPEAKER_03: So which grandma are we talking about?
• 36:03
  SPEAKER_07: Well, I've no grandma.
• 36:05
  SPEAKER_07: You have two.
• 36:07
  SPEAKER_07: No, none of them carried that, but I'm just that's a that's like the thing.
• 36:10
  SPEAKER_07: The grandma have it.
• 36:11
  SPEAKER_03: That'd be out of your this is more like what was out of your great your great grandma's purse.
• 36:16
  SPEAKER_03: My grandma.
• 36:17
  SPEAKER_07: Sorry, I was trying to appeal to the older audiences here.
• 36:22
  SPEAKER_07: Yes, but like again, it's that it's a it's a Weller's original, get it?
• 36:26
  SPEAKER_07: Like a it's a Werther's original face.
• 36:29
  SPEAKER_07: That butterscotch, really nice.
• 36:31
  SPEAKER_07: Um Do you have any memories of your great grandma?
• 36:35
  SPEAKER_07: Wait, hold on, really quick.
• 36:36
  SPEAKER_07: I will get to that.
• 36:37
  SPEAKER_07: To answer Nob's or sorry, answer Martin's question, you tiny is drinking 2025, and I'm drinking 2024.
• 36:48
  SPEAKER_07: Just for the record, you know, for the key asking.
• 36:51
  SPEAKER_03: For the third time.
• 36:52
  SPEAKER_07: Yes, for the third time.
• 36:53
  SPEAKER_07: Well, he's drinking with us too.
• 36:55
  SPEAKER_03: You can't blame him.
• 36:56
  SPEAKER_03: I don't blame him.
• 36:57
  SPEAKER_03: I I'm I'm like thinking that I did send him uh at one point he can come on.
• 37:02
  SPEAKER_03: I did send him the invitation.
• 37:04
  SPEAKER_07: I I I did, I will say though, I don't think I have any memories of your grandparents.
• 37:12
  SPEAKER_07: I would have been too young.
• 37:15
  SPEAKER_07: Stephanie.
• 37:16
  SPEAKER_03: 200 April of 2004 is when my grandma died.
• 37:21
  SPEAKER_07: So I would have been five.
• 37:24
  SPEAKER_03: Right.
• 37:24
  SPEAKER_03: I was just wondering because we did drive up there.
• 37:28
  SPEAKER_07: You know what I remember?
• 37:29
  SPEAKER_07: You know what I it's very weird what I remember.
• 37:32
  SPEAKER_07: I remember driving up there after they died and rummaging through the house.
• 37:39
  SPEAKER_03: Well, not we weren't rummaging, we were cleaning it out, and we cleaned it out and put it in storage because we we were the ones.
• 37:48
  SPEAKER_07: The the wicker, the wicker chair in the living room, the footstool, and the the like oranges, yellowish display case were all from there, right?
• 37:57
  SPEAKER_03: Well, the I'll get into we're not gonna get into the details of what yes, we got a bunch of stuff.
• 38:04
  SPEAKER_03: We totally got a bunch of stuff from there of remembrance of my grandpa.
• 38:09
  SPEAKER_07: Fingers crossed when you go, that whole collection, that's that's coming here.
• 38:16
  SPEAKER_03: No kidding.
• 38:17
  SPEAKER_03: But how are you gonna get it there?
• 38:19
  SPEAKER_03: Uh an RV, and hopefully and hopefully by the time I'm dead, you're not there.
• 38:26
  SPEAKER_07: Well, yeah, sure.
• 38:28
  SPEAKER_03: Yeah, you're someplace else.
• 38:30
  SPEAKER_07: With a bar.
• 38:32
  SPEAKER_03: Well, I promise you, if you're still in Michigan, I'm gonna die like in January, so it's as cold as like a witch's tit.
• 38:38
  SPEAKER_07: Well, that's great.
• 38:39
  SPEAKER_07: So when I can drive back, I have someone to warm me up on the way.
• 38:45
  SPEAKER_03: What is like Natchez, like computer isn't set up and I'm out on the deck.
• 38:50
  SPEAKER_03: Like he's never joined us from his phone.
• 38:54
  SPEAKER_03: Like, like afterwards, afterwards, he's gonna he's gonna join us out on the deck.
• 39:00
  SPEAKER_03: Alright, anyways.
• 39:02
  SPEAKER_03: I suppose he's keeping up a professional fate front.
• 39:06
  SPEAKER_03: Alright, wow, the taste is let's hit this again after that.
• 39:10
  SPEAKER_07: That yeah, I was like, that taste is fantastic.
• 39:18
  SPEAKER_07: Like of the like I I like a knob, like I have it right here.
• 39:22
  SPEAKER_07: I have the knob creek on my desk.
• 39:24
  SPEAKER_07: It's almost gone.
• 39:25
  SPEAKER_07: I like it because it's cheap, it's affordable, it's good.
• 39:28
  SPEAKER_07: But like when I taste bourbons like this, it just blows that stuff out of the water.
• 39:41
  SPEAKER_04: Mine, I think, would dump if I uh tried that.
• 39:44
  SPEAKER_03: I sipped enough.
• 39:46
  SPEAKER_03: So I'm looking at the legs as it goes.
• 39:50
  SPEAKER_07: They're so thick.
• 39:53
  SPEAKER_03: Wow.
• 39:55
  SPEAKER_07: Yeah.
• 39:56
  SPEAKER_03: They just form on the side, and they just form the full length of the glass.
• 40:03
  SPEAKER_07: Eric Eric said his daughter said tonight that she's getting for an inheritance as bourbon and guns.
• 40:09
  SPEAKER_07: That's right.
• 40:10
  SPEAKER_07: Two things they can't inheritance tax you.
• 40:16
  SPEAKER_03: There you go.
• 40:17
  SPEAKER_03: Um it is delicious.
• 40:22
  SPEAKER_07: Um I mean, yeah.
• 40:23
  SPEAKER_03: I mean, fan this is like some damn good.
• 40:28
  SPEAKER_03: I it's the best Weller foolproof I've had.
• 40:31
  SPEAKER_03: And I don't know what it is lately.
• 40:34
  SPEAKER_03: I just think either I'm just on purpose doing fantastic bourbons or on every podcast because the scores are high, and this is I mean, this is close to heaven.
• 40:48
  SPEAKER_03: I think on this one, uh, Super Nash, do you are you doing the 2025?
• 40:57
  SPEAKER_03: Because the 2025 to me is probably as close to Pappy at 114 proof as oh my god.
• 41:05
  SPEAKER_03: Now that one, I got a butterscotch like cookie.
• 41:10
  SPEAKER_07: Like there's a little bit of and you know what?
• 41:12
  SPEAKER_07: That's what I was saying earlier with the wafer.
• 41:15
  SPEAKER_07: There was a little and the smell, I was getting that wafer almost like a Kit Kat.
• 41:19
  SPEAKER_07: Like a dark chocolate Kit Kat.
• 41:21
  SPEAKER_07: And now we're just adding butterscotch to it.
• 41:24
  SPEAKER_03: Yeah, and then there's no chocolate at all.
• 41:27
  SPEAKER_03: There's a little bit of what I like there was a little bit of a dusty flavor to it that was there for a second.
• 41:35
  SPEAKER_07: Okay, well, well then help me with with mine.
• 41:37
  SPEAKER_07: What is what is the bitter I'm tasting then?
• 41:40
  SPEAKER_07: I'm getting a bitter.
• 41:42
  SPEAKER_03: The bitter that you're tasting would be the tannins from the oak.
• 41:46
  SPEAKER_03: So you're picking up a little bit, that's the wood.
• 41:49
  SPEAKER_03: That's the wood of the barrel.
• 41:52
  SPEAKER_03: Are you just getting wood then?
• 41:53
  SPEAKER_03: Yeah, that's that that little bit.
• 41:56
  SPEAKER_07: Am I confusing the sweetness of the butter scale?
• 41:59
  SPEAKER_03: Okay, so when you're when you're talking about that, that usually happens in the finish after you've you the what's left is that little bit of bitterness that's there.
• 42:08
  SPEAKER_03: And these are the flavors that are notorious for it's an oak flavor, it's a tobacco flavor, it's uh oak, tobacco, leather, and chocolate.
• 42:20
  SPEAKER_03: Now, the difference between leather, tobacco, and chocolate is is negotiable because sometimes it tastes like dark chocolate, sometimes it has a tobacco, like a tobacco flavor, and then other times what it so as a kid when I played baseball, I chewed on the strings of my leather glove.
• 42:42
  SPEAKER_03: So that's how I know what leather has that flavor or that smell.
• 42:46
  SPEAKER_07: It's been a while since I've ate a boot.
• 42:50
  SPEAKER_07: Since I've not on a boot.
• 42:51
  SPEAKER_03: So I'm not I'm I mean, there's always the horse saddle when you were horseback riding.
• 42:56
  SPEAKER_03: Yeah, all those horseback lessons you okay.
• 42:59
  SPEAKER_03: So for you, the leather flavor, the the leather a lot of times comes from a leather book.
• 43:04
  SPEAKER_03: Like a lot of people like have a leather bound um journal and that smell you can pick or a leather-bound um phone case.
• 43:13
  SPEAKER_07: That I'm I'm not rich enough to buy a leather-bound phone case.
• 43:17
  SPEAKER_07: I don't have 60 bucks to blow on a phone case.
• 43:20
  SPEAKER_03: Then what the hell are you holding up there?
• 43:23
  SPEAKER_05: Yeah, I know nothing, nothing.
• 43:24
  SPEAKER_03: But did you drip some leather smell on it?
• 43:26
  SPEAKER_03: And then it's like, this is leather.
• 43:29
  SPEAKER_07: I don't I don't have any leather.
• 43:31
  SPEAKER_07: Like I there's I don't think there's a single animal hide in this house.
• 43:34
  SPEAKER_03: I mean, I think the that you had a leather bound, some kind of notebook at one point, because I actually think that was that was that was plastic made to look like leather.
• 43:44
  SPEAKER_03: Okay.
• 43:45
  SPEAKER_03: What about the leather bound thing from that um from that uh that big um glove thing from the video game that we have that was plastic?
• 43:56
  SPEAKER_07: That's all plastic.
• 43:57
  SPEAKER_07: There was no real leather there.
• 43:59
  SPEAKER_03: Well, that's well the so you so those are the smells that you're gonna pick up from bourbon.
• 44:06
  SPEAKER_07: Oh, I'm getting I'm getting a nice, you know, a BP plastic, BP free on this.
• 44:13
  SPEAKER_07: The nose is aware, are you getting a little tupperware on this?
• 44:20
  SPEAKER_03: Eric said Eric said our kids are lucky, and yes, that's you are lucky.
• 44:26
  SPEAKER_07: Um it's it's kind of uh Well he's gotta do something nice for me eventually, you know.
• 44:32
  SPEAKER_03: Yeah, like I don't do anything nice for you now.
• 44:35
  SPEAKER_03: All I do, all I do is nice, and that's what he calls it.
• 44:41
  SPEAKER_03: And I do it because he's not nice, his wife is nice.
• 44:49
  SPEAKER_07: That's how you that's how you make that happen.
• 44:51
  SPEAKER_03: You married the nicest woman on the planet.
• 44:57
  SPEAKER_03: Thank you.
• 44:58
  SPEAKER_07: You're well, yeah, you're welcome.
• 45:00
  SPEAKER_07: I did it for you, by the way.
• 45:04
  SPEAKER_03: You made a smart decision there, boy.
• 45:07
  SPEAKER_07: And it's just surprising because coming, you know, if the apple fell far from the tree, I really shouldn't have.
• 45:13
  SPEAKER_03: Yeah, right.
• 45:16
  SPEAKER_03: So I'll tell mom that.
• 45:19
  SPEAKER_03: Yeah, you should tell mom that because Okay, this is getting this is this is getting long in the tooth right here.
• 45:28
  SPEAKER_03: Let's go.
• 45:29
  SPEAKER_07: Okay, I'm ready.
• 45:31
  SPEAKER_07: I have all my numbers in my head already.
• 45:33
  SPEAKER_03: Every time I taste it, it tastes better.
• 45:36
  SPEAKER_07: It really is good.
• 45:38
  SPEAKER_03: Alright, so we'll alternate who goes first.
• 45:44
  SPEAKER_03: Out of the four that you can give the nose, what what like so just how I do it is I base it off of what I love.
• 45:52
  SPEAKER_03: I don't I don't ever base it off of other bourbons.
• 45:57
  SPEAKER_03: And I go with, you know, what it what what it is.
• 46:00
  SPEAKER_03: If if you have the best smelling bourbon you could ever smell, and then what what is this to you?
• 46:07
  SPEAKER_07: It's a two.
• 46:09
  SPEAKER_07: It's not good, it's not bad, it's it's just bourbon.
• 46:14
  SPEAKER_03: I have to say, there's nothing.
• 46:24
  SPEAKER_03: It's what I want bourbon to smell.
• 46:26
  SPEAKER_03: This is what I want my dessert bourbon, weeded bourbon to smell like.
• 46:30
  SPEAKER_03: It smells as close to anything caramel milk dud, one of my favorite things.
• 46:35
  SPEAKER_03: That's my favorite.
• 46:36
  SPEAKER_03: I mean, uh, you got chocolate and caram all in it.
• 46:39
  SPEAKER_03: Um, you got a little bit of, like you said, the wafer or graham cracker or whatever, and there's maybe a little bit of brown sugar there now.
• 46:47
  SPEAKER_03: So I'm gonna give it a four.
• 46:50
  SPEAKER_06: Okay.
• 46:54
  SPEAKER_03: Next is the body.
• 46:57
  SPEAKER_03: So the way I do body is based off of you could have a really shitty tasting bourbon or whiskey, but the body still could be a four because it just fills your mouth with shitty tasting bourbon.
• 47:10
  SPEAKER_03: It's how the body is the the oiliness of it, what it does in the glass, it definitely is a top-of-the-line um viscosity that how it sticks to the the Glencaren walls and then runs back into your uh back into the bourbon.
• 47:25
  SPEAKER_03: And then also then when it comes to me, it's mouthfeel, how much flavors there, and then where the flavor goes.
• 47:38
  SPEAKER_03: Your cheeks, your roof of your mouth, under your tongue.
• 47:43
  SPEAKER_03: So that's what you need from a big body bourbon.
• 47:45
  SPEAKER_03: At 114, this is coming in.
• 47:59
  SPEAKER_03: Almost.
• 48:00
  SPEAKER_03: It hits the it hits the roof of your mouth and underneath your tongue and everything everywhere, but your cheeks, it hits it, but not with the the the ferociousness of what it's doing with everywhere else that's there.
• 48:17
  SPEAKER_03: So if I could give it half, I would give this a a three and a half, but I'm gonna I can't give half, so it's gonna be a three.
• 48:29
  SPEAKER_07: Um are we are we gonna do some some bashes for the chat?
• 48:35
  SPEAKER_03: What do you mean?
• 48:36
  SPEAKER_07: Uh Nash asked about his rating.
• 48:40
  SPEAKER_07: About their ratings.
• 48:41
  SPEAKER_03: What about it?
• 48:42
  SPEAKER_03: Why don't you guys put it out?
• 48:44
  SPEAKER_03: Okay, oh sorry, they did.
• 48:46
  SPEAKER_03: Oh, okay.
• 48:46
  SPEAKER_03: Sorry.
• 48:47
  SPEAKER_03: The nose on Martin and John's.
• 48:49
  SPEAKER_03: Martin gave it a four.
• 48:53
  SPEAKER_03: Sorry about that, guys.
• 48:56
  SPEAKER_03: And uh John gave it a four.
• 49:01
  SPEAKER_03: So we got three fours and a two.
• 49:04
  SPEAKER_03: Now I gave the taste or body, I gave my body a three.
• 49:09
  SPEAKER_07: I am also gonna give it a three.
• 49:11
  SPEAKER_07: Because you're right, it is almost like a three and a half.
• 49:17
  SPEAKER_03: And then I see Super Nash gave it a three.
• 49:29
  SPEAKER_03: I gotta get these barrel saves.
• 49:31
  SPEAKER_07: And uh John gave it a four.
• 49:34
  SPEAKER_03: Gave it a four.
• 49:40
  SPEAKER_03: I'm gonna have to use this and put the barrel back together.
• 49:43
  SPEAKER_03: The bottom rung fell off.
• 49:46
  SPEAKER_03: All right.
• 49:48
  SPEAKER_03: So now we go to taste.
• 49:51
  SPEAKER_07: And taste is on the five, right?
• 49:53
  SPEAKER_07: It's up to five.
• 50:01
  SPEAKER_03: I mean it's a strong point of this for me.
• 50:05
  SPEAKER_07: It's uh it is.
• 50:06
  SPEAKER_07: I I I I wanna give it a five, you know?
• 50:11
  SPEAKER_07: I think that's right up there with what exactly I'm looking for for like taste.
• 50:18
  SPEAKER_03: Okay.
• 50:19
  SPEAKER_07: But I'm I'm hesitant.
• 50:21
  SPEAKER_07: I am I don't know if I wanna it's a five, but it's not a butt up up.
• 50:26
  SPEAKER_03: Well, I'm gonna justify it's not a six.
• 50:29
  SPEAKER_07: Yeah, okay.
• 50:30
  SPEAKER_03: It's justified.
• 50:32
  SPEAKER_03: Okay, you give it a five.
• 50:34
  SPEAKER_03: I think that's the first five you've ever given.
• 50:41
  SPEAKER_03: I would agree with you.
• 50:44
  SPEAKER_03: It's it's not butt up up, but it's butterscotch.
• 50:47
  SPEAKER_03: Now, see, I will I will say something.
• 50:50
  SPEAKER_03: I believe if you were tasting this, this is a a little bit better than what you have from what I have from the last one because that bottle was involved with our um blind tasting.
• 51:06
  SPEAKER_03: Me and Super Nash blind tasted the full line special reserve 107, 12 year full proof, and CYPB.
• 51:19
  SPEAKER_03: Going in, I would have said full proof was the order, then it would have been 107 or 12 and then 12 year, and then finished up with um CYPB and then finish and um special reserve.
• 51:40
  SPEAKER_03: But CYPB won and fullproof took two, and that's that one.
• 51:45
  SPEAKER_03: I think this might this one might have got ahead of CYPB.
• 51:51
  SPEAKER_03: So we'll see.
• 51:52
  SPEAKER_03: Anyways, anyways, I'm gonna give now you get to give it, you gave it a five, right?
• 51:57
  SPEAKER_07: Yeah, I gave it a five, but you already bashed for that.
• 52:00
  SPEAKER_03: Yep, I'm gonna give it a five also.
• 52:08
  SPEAKER_03: Okay, taste John and Super Nash.
• 52:11
  SPEAKER_03: I'm giving up all fives.
• 52:16
  SPEAKER_03: And Super Nash.
• 52:21
  SPEAKER_03: Alright, finish.
• 52:23
  SPEAKER_03: Now, finish to me is it's Super Nash likes to put the hug in the finish.
• 52:31
  SPEAKER_03: Like that warmth that as you drink and you swallow it, you you swallow the bourbon and it goes down, and the warmth that it yeah, as it goes down, that it gives you.
• 52:41
  SPEAKER_03: I don't always necessarily agree with that.
• 52:44
  SPEAKER_03: It's more like what's what's left in the back of my throat and the taste.
• 52:50
  SPEAKER_03: Now, this is where, in my opinion.
• 52:57
  SPEAKER_03: I gotta see how long.
• 52:58
  SPEAKER_03: The finish, a long finish is like 15 seconds.
• 53:03
  SPEAKER_07: This is definitely longer.
• 53:05
  SPEAKER_04: Like stupid if I did it.
• 53:19
  SPEAKER_01: It's recording.
• 53:22
  SPEAKER_01: It's recording.
• 53:25
  SPEAKER_01: It's recording.
• 53:28
  SPEAKER_01: It's recording.
• 53:31
  SPEAKER_01: It's recording.
• 53:34
  SPEAKER_01: It's recording.
• 53:37
  SPEAKER_01: It's recording.
• 53:40
  SPEAKER_01: I was recording.
• 53:43
  SPEAKER_01: I was recording.
• 53:47
  SPEAKER_03: It's trying to.
• 53:49
  SPEAKER_03: Wait, hold.
• 53:50
  SPEAKER_03: It's trying to.
• 53:52
  SPEAKER_03: Wait, hold on.
• 53:53
  SPEAKER_07: It doesn't see is the floor just covering wires, ready for a semi, you know, intoxicated man to trip over.
• 54:00
  SPEAKER_03: Okay.
• 54:01
  SPEAKER_03: It says I didn't stop it yet, but let's see.
• 54:07
  SPEAKER_03: Here we go.
• 54:09
  SPEAKER_03: I want to see if it just it would be oh, it's recording.
• 54:13
  SPEAKER_03: So there we go.
• 54:14
  SPEAKER_03: It died, but it came back on, and now it's recording.
• 54:18
  SPEAKER_03: It was uh 52 minutes and we're like right there.
• 54:20
  SPEAKER_03: Well, trust this oh god, trust.
• 54:24
  SPEAKER_07: Oh yeah, this show all of us your passcode right now.
• 54:28
  SPEAKER_07: Well, there it is.
• 54:29
  SPEAKER_07: Now we all have seen only your password.
• 54:34
  SPEAKER_07: Not no more.
• 54:34
  SPEAKER_07: You saw the first two right in.
• 54:37
  SPEAKER_03: That's just on my phone.
• 54:39
  SPEAKER_03: Nobody's gonna try and get on my phone.
• 54:42
  SPEAKER_03: Anyways.
• 54:43
  SPEAKER_07: That's that's true.
• 54:44
  SPEAKER_07: You did not unplug anything.
• 54:46
  SPEAKER_07: That's all him.
• 54:48
  SPEAKER_03: What?
• 54:50
  SPEAKER_03: Okay, I think okay, so yes, no, no, no, Walter did not unplug anything.
• 54:58
  SPEAKER_03: The phone, the the uh the computer died, and I I did, yeah, that's because at one point when I when I I probably unplugged it when I went to put the YouTube on, stepped on the cord.
• 55:09
  SPEAKER_03: Uh that that's all me.
• 55:10
  SPEAKER_03: Anyways, welcome Walter Walter for coming on.
• 55:14
  SPEAKER_03: Uh but all right, so you gave it for the what did you give it for?
• 55:20
  SPEAKER_03: Let's just let's get back to this again.
• 55:22
  SPEAKER_07: Well, we I didn't I got given the finish.
• 55:25
  SPEAKER_03: Okay, and who's supposed to go first on the finish?
• 55:27
  SPEAKER_07: I don't know.
• 55:28
  SPEAKER_03: You you went you one on the nose, I'm one on the taste, you went okay.
• 55:32
  SPEAKER_03: Yeah, finish.
• 55:35
  SPEAKER_04: I have my number.
• 55:40
  SPEAKER_03: A two, three, four.
• 55:42
  SPEAKER_03: I give it a four out of five.
• 55:46
  SPEAKER_03: Super Nash, and what are you gonna give it, Nobs?
• 55:51
  SPEAKER_07: I give it a three.
• 55:53
  SPEAKER_07: Just because it it leaves that bitter wood, leather.
• 56:00
  SPEAKER_03: Okay, yeah, it's honest.
• 56:03
  SPEAKER_03: And that's what I remember about that one.
• 56:05
  SPEAKER_03: It was nowhere.
• 56:06
  SPEAKER_03: If you imagine if you had a little bit more sweetness and caramel involved with that, you would give it the up, the you know, the extra one.
• 56:13
  SPEAKER_03: So, yes, I agree.
• 56:14
  SPEAKER_03: So talk about it.
• 56:15
  SPEAKER_03: You go ahead.
• 56:16
  SPEAKER_03: Sorry to interrupt.
• 56:17
  SPEAKER_07: Oh, it's alright.
• 56:18
  SPEAKER_07: I just was like the finish lasts one of probably the longest finish.
• 56:22
  SPEAKER_07: And that's where like it really comes in, like that two and a half, whatever, like but it really bumps it up just because I was tasting it all throughout the unplugging the podcast.
• 56:34
  SPEAKER_03: I can't believe it came back up and just started working again.
• 56:38
  SPEAKER_07: Yeah, it's like a power outage, you know?
• 56:40
  SPEAKER_07: You lose it a little bit, it comes right back up.
• 56:41
  SPEAKER_03: Yeah, at least they they didn't hear me freaking out.
• 56:43
  SPEAKER_03: It just was right back in.
• 56:45
  SPEAKER_03: If we would have ignored that, it would have just been like we never ever stopped.
• 56:49
  SPEAKER_07: It's true.
• 56:50
  SPEAKER_03: All right.
• 56:51
  SPEAKER_03: Um, so all right, so what's Nash and uh what's uh John?
• 56:56
  SPEAKER_03: Okay, finish four for John.
• 56:58
  SPEAKER_03: I gotta see okay.
• 56:59
  SPEAKER_03: Maybe they already did their.
• 57:01
  SPEAKER_03: I'll give it four for John.
• 57:02
  SPEAKER_03: Did Nash give his four and four?
• 57:05
  SPEAKER_03: All right, I didn't even see that.
• 57:10
  SPEAKER_03: Keyboard trying to fall off.
• 57:14
  SPEAKER_03: Alright, you got totals there, super Nash?
• 57:17
  SPEAKER_03: He's he said he'd write them down.
• 57:20
  SPEAKER_03: I know my total.
• 57:23
  SPEAKER_07: I don't remember mine.
• 57:26
  SPEAKER_03: This will be interesting.
• 57:30
  SPEAKER_03: Alright, all right.
• 57:31
  SPEAKER_03: I mean this this this this foolproof was a pleasant supply a present supplies a pleasant yeah, a pleasant surprise and uh fantastic.
• 57:44
  SPEAKER_03: Uh I I highly recommend anybody.
• 57:47
  SPEAKER_03: This one's a good one.
• 57:49
  SPEAKER_07: And that's one thing 16.75 total, Nash said.
• 57:54
  SPEAKER_03: Out of 18?
• 57:56
  SPEAKER_03: I I I assume so.
• 57:59
  SPEAKER_03: Yeah, okay.
• 58:00
  SPEAKER_03: 15.75 out of 18, which is not that's almost 16 out of 18.
• 58:09
  SPEAKER_03: There we go.
• 58:11
  SPEAKER_03: Well, there you are.
• 58:12
  SPEAKER_03: The old Louisville Whiskey Company barrel bottle breakdown of Weller Foolproof.
• 58:19
  SPEAKER_03: 15.75 out of 18.
• 58:23
  SPEAKER_03: There you go, everybody.
• 58:25
  SPEAKER_03: Um, I do have some real quick.
• 58:30
  SPEAKER_03: I mean, I I feel like what what did I do?
• 58:35
  SPEAKER_03: I have the information on Weller Foolproof off the website.
• 58:38
  SPEAKER_03: Um, this is kind of cool.
• 58:40
  SPEAKER_03: William Luru Weller developed his original bourbon recipe with wheat rather than rye.
• 58:45
  SPEAKER_03: Bottled at the same 114 proof the spirit was when it entered into the barrel.
• 58:51
  SPEAKER_03: This non-chilled filtered wheated bourbon foregoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process, potentially making it appear cloudy and cold temperatures.
• 59:07
  SPEAKER_03: This bourbon balances a rich mouthfeel with robust notes of vanilla and oak, a whiskey that satisfies and demands the non-chilled filter whiskey enthusiast honor the man who made Weeded Bourbon legendary.
• 59:22
  SPEAKER_03: There you go.
• 59:23
  SPEAKER_03: Weller foolproof.
• 59:26
  SPEAKER_03: One thing now, getting off that uh that subject real quick before we finish up.
• 59:32
  SPEAKER_03: Um, with before we finish up on the audio because we're getting a little bit long.
• 59:37
  SPEAKER_03: Um we're almost at an hour.
• 59:39
  SPEAKER_03: I'm gonna go back to Nob.
• 59:42
  SPEAKER_07: It's long when it's with Nob.
• 59:45
  SPEAKER_03: Tiny16, John 17, Nobs 14, and Super Nash 16.
• 59:49
  SPEAKER_03: There you go.
• 59:52
  SPEAKER_03: That is the thing, right?
• 59:54
  SPEAKER_07: I'd love to see someone needs to start opening up like a Excel spreadsheet with everyone's ratings throughout the podcast.
• 1:00:06
  SPEAKER_07: You know, just when a podcast happens, you plug in the numbers, so you can see, you can look back, like, oh, like this is the highest one you've ever gave.
• 1:00:16
  SPEAKER_07: Or everyone kind of liked this one more than in this one.
• 1:00:20
  SPEAKER_03: Well, well, put it this way: um, when you're trying to batch it out, that's one thing, but this is for the brand, 15.75, because there was a single barrel, two 2025s, and a 2024, which gives of a version of everything, but it's still it it hangs in there as a great, as it's a it's just a great great bourbon.
• 1:00:40
  SPEAKER_03: Um, the other expressions, uh 107.
• 1:00:45
  SPEAKER_03: What how much does this go for?
• 1:00:47
  SPEAKER_03: Like I I think it was I I want to say$79.99 was for the foolproof this year.
• 1:00:53
  SPEAKER_03: Um that's that's not that bad of a price.
• 1:00:56
  SPEAKER_03: Um, Buffalo, the other like$12 is like$59.99.
• 1:01:01
  SPEAKER_03: But I could be uh John John picked up that single barrel, and that should be right in the the oh there I go.
• 1:01:09
  SPEAKER_03: Stroke, you're gonna say it?
• 1:01:11
  SPEAKER_03: I started doing it.
• 1:01:12
  SPEAKER_03: There you go.
• 1:01:14
  SPEAKER_03: There you go.
• 1:01:15
  SPEAKER_03: Yeah, no stroke in that beard.
• 1:01:18
  SPEAKER_07: Four times I've done this behind you while you're barrel bashing.
• 1:01:24
  SPEAKER_03: Was I stroking?
• 1:01:25
  SPEAKER_03: No.
• 1:01:26
  SPEAKER_07: No, I know, but I was doing it for you.
• 1:01:28
  SPEAKER_03: Oh, you were you were uh bringing it on as as far as that goes.
• 1:01:32
  SPEAKER_03: All right.
• 1:01:33
  SPEAKER_07: Nobs is stroking it.
• 1:01:36
  SPEAKER_03: Alright, so here's so um I was gonna bring up a point.
• 1:01:41
  SPEAKER_03: There was a lot of points I was gonna bring up, but.
• 1:01:44
  SPEAKER_03: I forgot what the point was.
• 1:01:46
  SPEAKER_05: Yeah, that usually happens when you start stroking it.
• 1:01:51
  SPEAKER_03: Yeah.
• 1:01:53
  SPEAKER_03: We're not talking secondary.
• 1:01:56
  SPEAKER_03: 150 for foolproof is not the Buffalo Trace.
• 1:01:59
  SPEAKER_03: I mean, it's not it.
• 1:02:01
  SPEAKER_03: I believe even the 12 years like of Pappy Van Winkle, Van Winkle uh is like a hundred bucks.
• 1:02:08
  SPEAKER_03: And then, you know, the 15 years like 190.
• 1:02:12
  SPEAKER_03: I mean, we're we're not talking it when it comes to Weller and Buffalo Trace MSRP is so reasonable.
• 1:02:19
  SPEAKER_03: Uh, you know, and that's that's Ohio, that's what we get here.
• 1:02:23
  SPEAKER_03: So we we don't we always pay MSRP.
• 1:02:27
  SPEAKER_07: Before we end the podcast, too, we have to give a uh a knobs on ice.
• 1:02:33
  SPEAKER_03: Yeah, so yeah, you should.
• 1:02:36
  SPEAKER_07: There's not, it wasn't a lot of big ice cubes anymore because they've been melting over the whole podcast, but there's still little ones.
• 1:02:42
  SPEAKER_07: And there was water in it, so it did proof it down, which if I'm not mistaken, proofing it down a little bit with water does bring out more of the flavor sometimes.
• 1:02:56
  SPEAKER_03: Yeah, oh no, you're not mistaken at all.
• 1:02:58
  SPEAKER_03: Um, one of the things they do on all the tours when you're doing it, they put a little drop of water.
• 1:03:03
  SPEAKER_07: Yeah, water, yeah.
• 1:03:04
  SPEAKER_07: Because it just brings out a lot more of the flavor, correct?
• 1:03:07
  SPEAKER_07: Am I correct?
• 1:03:08
  SPEAKER_03: I am I will never ever on the rocks is something, it chills the whiskey right away.
• 1:03:16
  SPEAKER_03: And if you put it on ice and you drink whatever, it takes a while for the water to get in there.
• 1:03:22
  SPEAKER_07: So But this had a little water at the bottom already.
• 1:03:27
  SPEAKER_07: That's what I'm saying.
• 1:03:28
  SPEAKER_03: Right.
• 1:03:28
  SPEAKER_03: I'm gonna drop a little bit in there too, and then we'll it's it actually for this one, it accentuates the the bitterness.
• 1:03:40
  SPEAKER_07: It it pulls more of the oak out for me.
• 1:03:43
  SPEAKER_00: There you go.
• 1:03:44
  SPEAKER_07: That that oaky, which I don't, I'm not, but but makes it knobs on ice is great.
• 1:03:50
  SPEAKER_07: Martin says this is the ice little segment.
• 1:03:54
  SPEAKER_07: But it makes it a lot smoother, just going down.
• 1:03:58
  SPEAKER_07: Don't say smooth.
• 1:04:00
  SPEAKER_03: A lot more easy.
• 1:04:01
  SPEAKER_03: I've we've talked about this.
• 1:04:03
  SPEAKER_07: Makes it as easy as your, you know, yeah, high school prom date.
• 1:04:08
  SPEAKER_03: Whatever.
• 1:04:11
  SPEAKER_03: Whatever, Johnny LaRue.
• 1:04:14
  SPEAKER_03: Johnny LaRue?
• 1:04:15
  SPEAKER_03: I knew I'd that's just a that that's for somebody.
• 1:04:18
  SPEAKER_03: Oh, I almost did it.
• 1:04:19
  SPEAKER_03: That's for somebody much.
• 1:04:21
  SPEAKER_06: Yeah, good one, Pippin.
• 1:04:23
  SPEAKER_03: Well, you would know Johnny LaRue.
• 1:04:25
  SPEAKER_03: You should watch the John Candy um special on Netflix.
• 1:04:28
  SPEAKER_03: It's it's fantastic.
• 1:04:29
  SPEAKER_07: I haven't seen it yet.
• 1:04:30
  SPEAKER_07: I've I think.
• 1:04:30
  SPEAKER_03: It's fantastic, and then you'll know who Johnny LaRue was because that was one of his characters on Second City.
• 1:04:37
  SPEAKER_07: But this is another thing.
• 1:04:39
  SPEAKER_07: The the knobs on ice steak.
• 1:04:42
  SPEAKER_07: The finish is a lot less of a bitterness.
• 1:04:46
  SPEAKER_07: I think it actually improves the finish.
• 1:04:49
  SPEAKER_03: But but slightly, very slightly.
• 1:04:53
  SPEAKER_03: Brings out some oak.
• 1:04:54
  SPEAKER_03: That I tend to so so like that's like it brings out the oak to me is what that's a bourbon taste.
• 1:05:03
  SPEAKER_07: Because I'm in and when you're in a I'm but I've had that oak before, and it's not always this bitter.
• 1:05:10
  SPEAKER_07: I'm just saying this bottom that I have is a little bit more bitter than others I've tasted.
• 1:05:21
  SPEAKER_07: And Martin's dying over there.
• 1:05:23
  SPEAKER_07: We're gonna get to the after show, and he's just gonna be wheezing.
• 1:05:26
  SPEAKER_07: I I did make you wheeze today.
• 1:05:29
  SPEAKER_03: Yo, you did.
• 1:05:31
  SPEAKER_03: Oh my god.
• 1:05:32
  SPEAKER_03: Yes, that 100%.
• 1:05:34
  SPEAKER_03: Alright, so that brings us to the end of this podcast.
• 1:05:39
  SPEAKER_03: Um, when when uh Knobs comes on, uh from now on, one of his things is gonna be putting whatever bourbon that we're tasting on ice.
• 1:05:49
  SPEAKER_03: Uh and I I recommend anybody who likes uh whiskey on the rocks or bourbon on the rocks, it's like put a little sifter off to the side and then then taste it neat, and then when you're when once you've got the taste of how it was been excuse me, presented in the bottle.
• 1:06:11
  SPEAKER_03: Yeah, exactly.
• 1:06:15
  SPEAKER_07: It's Killen Martin.
• 1:06:17
  SPEAKER_07: I'm glad that I I'm glad I got you with that one.
• 1:06:20
  SPEAKER_07: Yeah.
• 1:06:21
  SPEAKER_03: Um so once you put it on the rocks, then then put it on the rocks.
• 1:06:29
  SPEAKER_03: Because uh it uh definitely um especially in the summertime.
• 1:06:35
  SPEAKER_03: I don't know how much on the rocks I do in the winter, because on the rocks in the winter, now it could be a good thing to do that at Christmas time.
• 1:06:43
  SPEAKER_03: I've got all different kinds, I got the wedge where you put are we gonna do a Wassel podcast this year on Christmas?
• 1:06:52
  SPEAKER_03: Well, if you come home.
• 1:06:54
  SPEAKER_07: If I come home, maybe more so I make my batch here, you make your batch there.
• 1:07:00
  SPEAKER_03: I can't wait till you come home and we do a podcast live from the studio again.
• 1:07:06
  SPEAKER_07: We'll talk about that after that.
• 1:07:07
  SPEAKER_03: I just have to move, I just have to move this whole setup right here into the corner and put you there.
• 1:07:13
  SPEAKER_07: Convince mom to babysit my son the whole week, and sure, I'll come up whatever you want.
• 1:07:19
  SPEAKER_03: She will.
• 1:07:20
  SPEAKER_03: Tell her whatever week she'll oh my god, you schedule it, she'll do it.
• 1:07:25
  SPEAKER_04: Okay.
• 1:07:26
  SPEAKER_03: So anyway.
• 1:07:29
  SPEAKER_03: That's never freaking happening, that's for sure.
• 1:07:33
  SPEAKER_03: Buy you a second car.
• 1:07:35
  SPEAKER_07: Well, Ellie has to get to work somehow.
• 1:07:38
  SPEAKER_03: There's a bus.
• 1:07:39
  SPEAKER_03: You've already proved that.
• 1:07:45
  SPEAKER_06: Oh, I must spec some bourbon out, but he saved it.
• 1:07:52
  SPEAKER_06: As long as it goes back in the glass, it's still good to go down.
• 1:07:59
  SPEAKER_03: All right, everybody.
• 1:08:00
  SPEAKER_03: Thanks for joining us.
• 1:08:02
  SPEAKER_03: Everybody on YouTube and Facebook, hang on.
• 1:08:04
  SPEAKER_03: I'll give you the code to come in and join us.
• 1:08:07
  SPEAKER_03: But uh, as far as uh on the audio, thanks everybody for joining us.
• 1:08:12
  SPEAKER_03: Thanks for working through the uh power outage, and then also know that uh you know we're on the how do I even do that?
• 1:08:25
  SPEAKER_03: Okay, so that was the wrong, wrong uh what would you say, uh transition right there?
• 1:08:31
  SPEAKER_06: Not a good why should I goddamn Martin.
• 1:08:43
  SPEAKER_03: Oh my god, I need a cigar.
• 1:08:46
  SPEAKER_07: Didn't it spit in the 1920s?
• 1:08:49
  SPEAKER_03: All right, all right, everybody, www.scotchyburbonboys.com.
• 1:08:54
  SPEAKER_03: Uh check us out for all that, all that uh swag and information, and then also uh make sure you follow us on Facebook, Instagram, YouTube, X, or TikTok, and then all the major podcast formats Apple, iHeart, Spotify, any other ones.
• 1:09:13
  SPEAKER_03: Um, if you're listening or watching, make sure that you subscribe or leave good feedback or um also become a member.
• 1:09:23
  SPEAKER_03: Uh that's really kind of cool.
• 1:09:24
  SPEAKER_03: I don't know if there was any super chats tonight on you on YouTube, but if you're watching on YouTube, make sure you do a super chat.
• 1:09:32
  SPEAKER_03: And then also um remember good bourbon equals good friends, good family, and good times.
• 1:09:43
  SPEAKER_03: Make sure you drink responsibly, don't drink and drive, and make sure you live your life uncut and unfiltered.
• 1:09:53
  SPEAKER_03: And let's see, all right, that actually worked.
• 1:09:56
  SPEAKER_03: Here we go.
• 1:09:58
  SPEAKER_03: Um, our theme song will play.
• 1:10:07
  SPEAKER_03: Thank you, Ray.