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Journey Through Bourbon Craftsmanship and Innovation with Bardstown Bourbon Company · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 2:00
  Speaker 4: Drinking every proof.
• 2:02
  Speaker 4: Yeah, welcome to another podcast of the Scotchy Bourbon Boys.
• 2:54
  Speaker 4: We've got some self皑s here.
• 3:07
  Speaker 5: Awesome man, I hey I couldn't be better here Sporting my barge town bourbon company t-shirt, and it looks like you are too.
• 3:20
  Speaker 4: Our bards, my barge town, bourbon.
• 3:21
  Speaker 4: Company hoodie yes.
• 3:30
  Speaker 5: Or barge town, bourbon company had, but I didn't want, didn't want to mess up my hairdo.
• 3:34
  Speaker 4: What you should do is you should go right now and save to the messenger and save to Aaron Harris.
• 3:41
  Speaker 4: You should send him an invite on messenger Because then he could see me wearing the hat and we've got also the green river that goes along as a compliment to the barge town bourbon company.
• 3:54
  Speaker 4: Well, I'm tiny, this is super Nash.
• 3:57
  Speaker 5: I got a few more a few more to go, okay, but but, once you do that.
• 4:04
  Speaker 4: Um, that's fine.
• 4:05
  Speaker 4: I'm tiny, he's super Nash.
• 4:07
  Speaker 4: We are the scotchy bourbon boys ww.
• 4:11
  Speaker 4: That's scotchy bourbon boys calm for all your scotchy bourbon boys merchandise.
• 4:16
  Speaker 4: And if you go to the website you could get to the podcast.
• 4:19
  Speaker 4: We've got Glen Carrots, we've got t-shirts, we've got, uh, our scotchy bourbon boys magnets.
• 4:26
  Speaker 4: I think it's somewhere up there.
• 4:28
  Speaker 4: Oh, no, there it is.
• 4:30
  Speaker 4: Let me hold on.
• 4:30
  Speaker 4: We've got our refrigerator magnet bottle up Openers which are like a bourbon barrel.
• 4:37
  Speaker 4: Those are there on the fore sale.
• 4:40
  Speaker 5: Do you have the glen Karen holders yet, the neck holders yet?
• 4:44
  Speaker 4: No, I do not have those up for sale, as far as that.
• 4:48
  Speaker 5: But you're working on it, right.
• 4:51
  Speaker 4: Yes, we are working on it.
• 4:53
  Speaker 4: We are working on it and they're, you know.
• 4:56
  Speaker 5: So cool and I know, like I said, that, uh, everybody likes them and hopefully by this year's, uh, kentucky bourbon festival and all the other festivals that we're going to, hopefully that, uh, you'll have them ready, right.
• 5:11
  Speaker 4: Yep, and then ct and uh Whiskey.
• 5:15
  Speaker 4: Both have been delaying on their biographies.
• 5:17
  Speaker 4: I've asked them multiple times to turn in their paragraph for the website.
• 5:23
  Speaker 4: Uh, I've taken everybody off who is who isn't on it anymore and put the people on.
• 5:28
  Speaker 4: But I need biographies from ct and also whiskey.
• 5:32
  Speaker 4: But with that said, oh and then we might as well just throw one out for uh barrelhead you know now that he's part of the podcast.
• 5:40
  Speaker 4: Throw that out there.
• 5:41
  Speaker 4: Uh, so we need those biographies, guys and uh.
• 5:47
  Speaker 5: Our listeners want to know, we want, they want to know.
• 5:50
  Speaker 4: Yeah, they want to know what your drinks are, what you like to do, what, what, and they also want to know, uh, what you know, how you like your whiskey, yeah what you bring to the program right.
• 6:01
  Speaker 4: Well, they don't bring much, but you know.
• 6:05
  Speaker 5: We can try to carry him a little bit right.
• 6:07
  Speaker 4: Yeah, that's, that's fine.
• 6:09
  Speaker 4: Well, we've done it so far.
• 6:10
  Speaker 4: Anyways, uh, that's, uh, make sure you check out the website a lot of exciting things on there and then also remember, go to Facebook, instagram, youtube and ask to follow us on social media Along with all the podcast formats.
• 6:31
  Speaker 4: We are an iHeart radio, apple podcast spotify.
• 6:35
  Speaker 4: Uh, if you listen, let's ask amazon.
• 6:38
  Speaker 4: And ask, uh, alexa to play the scotchy bourbon boys.
• 6:42
  Speaker 4: Yep, that's no problem, you can even do it on your phone in your car and they'll play it.
• 6:47
  Speaker 4: It's like, hey, siri, play the scotchy bourbon boys.
• 6:49
  Speaker 4: I should have been quiet about that because she might try and interrupt the youtube live, anyways, and then they'll start.
• 6:59
  Speaker 5: Siri's not, uh, alexa's not responding and all of a sudden here that.
• 7:02
  Speaker 5: Here it is my phone's now.
• 7:04
  Speaker 4: My phone just went up to you saying that.
• 7:07
  Speaker 4: So, uh, anyways, tonight, uh, it's an exciting podcast we I just want to review a little bit ct, myself and roxy last saturday went down to middle west spirits and saw ryan lane.
• 7:21
  Speaker 4: You're gonna be seeing uh A half hour video on what's happening down there.
• 7:27
  Speaker 4: But, uh, this is some awesome, awesome news.
• 7:31
  Speaker 4: Middle west spirits has uh graduated from a craft distillery to a major uh Distillery.
• 7:40
  Speaker 4: They have a 51 inch column still, that is every bit Uh.
• 7:46
  Speaker 4: It reminds me of the bar of uh the barton still in uh, in uh barredstown, but it also uh is running up and running.
• 7:57
  Speaker 4: They're running it.
• 7:58
  Speaker 4: But this distillery experience is going to be like like none other in ohio.
• 8:03
  Speaker 4: It's no longer a craft distillery and you're gonna want to watch the video, because we are talking massive amounts of fermenters and cookers, everything stated the art, similar to um, the barredstown bourbon company, modern, it's computerized.
• 8:21
  Speaker 4: And then everything is pressurized.
• 8:23
  Speaker 4: All the stuff gets transferred From the cooker to the, from the fermenter to the cooker to the.
• 8:30
  Speaker 4: Still, it's all automatic.
• 8:32
  Speaker 4: It's.
• 8:32
  Speaker 4: It's fantastic, it's unbelievable.
• 8:34
  Speaker 4: You can't believe it.
• 8:35
  Speaker 4: I was staring at their um.
• 8:38
  Speaker 4: You know they could do 600 barrels a day.
• 8:43
  Speaker 4: That is their max capacity.
• 8:45
  Speaker 4: They're not running it at that, but that's what it is.
• 8:48
  Speaker 4: But they also what's even crazier when they built the distillery so they never have to build another one.
• 8:54
  Speaker 4: There's a place for another twin, still like at buffalo trace, but these are bigger.
• 9:00
  Speaker 4: This, this still, is bigger than the still at buffalo trace.
• 9:03
  Speaker 4: So this is just an amazing thing.
• 9:06
  Speaker 4: We're gonna be doing it.
• 9:07
  Speaker 4: We went down there, we talked to ryan, we did an interview.
• 9:10
  Speaker 4: He's got great things happening and it's in columbus, ohio, so people are gonna want to come up from kentucky and are all around the country to see this awesome distillery.
• 9:19
  Speaker 4: He is also going to have uh tours and restaurants, shopping hotel.
• 9:26
  Speaker 4: It's all set up there.
• 9:28
  Speaker 4: So I can't wait to get that youtube coming in the next couple weeks.
• 9:31
  Speaker 4: But we'll check that out and then so, are you shared now?
• 9:36
  Speaker 4: Did I?
• 9:37
  Speaker 4: Did I?
• 9:39
  Speaker 5: Yeah, no, yes, I am.
• 9:41
  Speaker 5: I'm fixing to message Aaron Harris.
• 9:44
  Speaker 4: Okay, yeah, all you got to do is download your hit share and then you just hit messenger and you can pick your.
• 9:49
  Speaker 4: It just Tape in air and harris and it does it.
• 9:51
  Speaker 4: Anyways, there you go.
• 9:54
  Speaker 4: Welcome everybody, uh, on youtube and uh, facebook.
• 10:00
  Speaker 4: It's good to see y'all.
• 10:01
  Speaker 4: Um, I was, uh, I'll check out.
• 10:04
  Speaker 4: Uh, real quick, let me monitor.
• 10:06
  Speaker 4: I could come over to youtube again.
• 10:08
  Speaker 4: Um, let's see, we got the live chat.
• 10:12
  Speaker 4: No views, more info for me.
• 10:14
  Speaker 4: Um, wank, hi, hi wank.
• 10:17
  Speaker 4: And then, uh, we got dean kraya Love from ireland watching, so we got some people there.
• 10:24
  Speaker 4: Hold it to the camera.
• 10:25
  Speaker 4: Um, oh, you wanted to see this to the camera.
• 10:29
  Speaker 4: There you go.
• 10:30
  Speaker 4: That that's the bottle opener.
• 10:32
  Speaker 4: Yeah, and I'll make sure everybody on youtube that I do that.
• 10:36
  Speaker 4: Uh, and then let's go back, uh, um, back to nope.
• 10:44
  Speaker 4: Okay, so let's see where we're at here.
• 10:46
  Speaker 4: Uh, let's see Is that the live chip.
• 10:49
  Speaker 4: That was it.
• 10:50
  Speaker 4: Okay, um, it's good.
• 10:53
  Speaker 5: lots of people walk Robert and cheers, cherry, dan and james jacob.
• 11:00
  Speaker 4: Yep, everybody's watching tonight.
• 11:01
  Speaker 4: We've got some people.
• 11:02
  Speaker 4: It gets, it's, it's, it's.
• 11:03
  Speaker 4: I could sense the, the Both.
• 11:06
  Speaker 4: The lives are starting to catch on, which is kind of fun.
• 11:10
  Speaker 4: Uh, where we were, you know, doing, we're getting like double the amount of people that were on before walker Um.
• 11:19
  Speaker 4: Okay uh, there there's people chatting with to each other while we're podcasting, which is also a cool thing.
• 11:26
  Speaker 4: I really like that, um.
• 11:28
  Speaker 4: And then Also, you know, we got the, the youtube taken off.
• 11:33
  Speaker 4: Uh, we went over.
• 11:34
  Speaker 4: We went over three million views In in 90 days, but we did this in about a half, in about 14 days, and this qualifies us in the future.
• 11:45
  Speaker 4: Um, uh, tomorrow I should qualify for super chats.
• 11:49
  Speaker 4: So things might change a little bit how we monitor and do things, because we're going to be able to have the super chat, similar to what the Pursuit united has on their bourbon round table.
• 12:03
  Speaker 4: You'll be able to donate, um, and get your chats up there saying hi and everything, but you'll be able to get this.
• 12:11
  Speaker 4: We got ct watching, ct not watching, joining this.
• 12:17
  Speaker 4: Where are you, man?
• 12:18
  Speaker 4: Come on, it's like you know how to do this.
• 12:23
  Speaker 5: You got the invite pbc uh collection in and join.
• 12:30
  Speaker 4: All right, anyways, let's we've, we've.
• 12:33
  Speaker 4: Uh, we've piddled around enough, or um, let should I say, you know, Um, anyways, it's time to get this baby started, right?
• 12:43
  Speaker 5: So what are we doing?
• 12:44
  Speaker 5: We are doing barge town bourbon company in their collection and what they do and Just what they put out some amazing stuff, right.
• 12:56
  Speaker 5: We're just going to talk about them and uh, and their products, right.
• 13:00
  Speaker 4: Well, let's talk about how it all started.
• 13:03
  Speaker 4: Okay, you know, um, his uh, peter lofton had an idea.
• 13:08
  Speaker 4: He was in telecom, uh, when he was 25 years old and in 2014.
• 13:15
  Speaker 4: Well, he had an idea.
• 13:16
  Speaker 4: Uh, ct's not going to make it, but barge town collabs are amazing.
• 13:21
  Speaker 4: Um, but peter had an idea and put in a Got a people, a bunch of people, to invest and build a distillery in barge town.
• 13:33
  Speaker 4: Um, but he wanted to bring a nap of valley style experience, because all the other distilleries had tours and whatever, but it wasn't, um, quite what nap of valley was bringing to the wine industry.
• 13:50
  Speaker 4: So he wanted to do that, but he wanted to do it right In barge town.
• 13:54
  Speaker 4: So he put together the group of people which is which included david mandel, who we had on the podcast at just just recently and they put together a board and they put together this distillery in 2014.
• 14:09
  Speaker 4: So the the thing about what they did that was so unique is that they said they were going to do a distillery and they were going to do contract distilling with it.
• 14:19
  Speaker 4: Now, at the time, mgp Was just starting to sell some of their barrels and people were buying barrels, but in 2014 Hadn't gone crazy yet you know, there were some people you could buy barrels for a reasonable price and start a brand in 2014.
• 14:37
  Speaker 4: And when I got into this in 2019, uh, we went to the.
• 14:42
  Speaker 4: When we went to kentucky bourbon festival that year, our first time into kentucky uh, me and my wife On that monday afterwards stopped in because I had been reading about it all over the place and we stopped in and had lunch there and the experience was amazing.
• 15:02
  Speaker 4: When you get off the kentucky highway what, what, what is it called?
• 15:07
  Speaker 4: The kentucky something?
• 15:09
  Speaker 4: Highway, bluegrass highway that exit right there is.
• 15:13
  Speaker 4: You can look to your left as you're getting off and you can see the barge town bourbon company.
• 16:05
  Speaker 4: You could see, but at the time it was in the middle of an open field.
• 16:09
  Speaker 4: There was, uh, one rick house, there was the distillery and that's it.
• 16:15
  Speaker 4: And, uh, over the last four years you're talking another distillery They've built two more still, so that gives them three.
• 16:24
  Speaker 4: And then they also have um, they've expanded on their fermenters and their cookers, but they also have a bottling company now.
• 16:33
  Speaker 4: Plus, they've have a bunch of rick houses.
• 16:37
  Speaker 4: I mean, I can't even keep track of it.
• 16:39
  Speaker 4: They're constantly building every single time.
• 16:42
  Speaker 4: Now, when you get off and you look to the right.
• 16:44
  Speaker 4: It's not an open field.
• 16:46
  Speaker 4: It used to be an open field.
• 16:47
  Speaker 4: Now it's a bunch of rick houses and there's barge town bourbon company.
• 16:51
  Speaker 4: You could still see it, but then you could see the bottling company behind it.
• 16:54
  Speaker 4: You see the new distillery.
• 16:56
  Speaker 4: They just started the stills.
• 16:57
  Speaker 4: We know jason sparkman, correct?
• 17:02
  Speaker 5: He's a good friend of ours and uh, he, uh, basically he works the third shift distilling.
• 17:09
  Speaker 5: Uh, they're at barge town bourbon company, so that's pretty cool.
• 17:14
  Speaker 4: So, yeah, and but we also.
• 17:17
  Speaker 4: One of the unique things about it is how we really came.
• 17:20
  Speaker 4: So I was able to stop by and see this and I mean, I remember sitting out on the lounge chairs enjoying it.
• 17:26
  Speaker 4: Just, it's such a relaxing environment there, such a nice restaurant, everything's modern.
• 17:33
  Speaker 4: You get this whole thing.
• 17:36
  Speaker 4: It's not uh, it's not not dripping in old history, it's.
• 17:42
  Speaker 4: You feel that it's clean and modern and it's designed to be green and run Properly on the planet at the moment.
• 17:52
  Speaker 4: Not that anybody else isn't doing that, you know whatever.
• 17:56
  Speaker 4: But when you walk into let's just say you walk into bartons 1792, you really get the feeling of a workhorse Distillery and it's and although, but it's like there's there's history to it was like history and you know it was like old and Rustic and you know that type of distillery.
• 18:21
  Speaker 5: But when you walk, you walk into barge town it is such clean, it's innovative, it's, uh, computerized, it's so, yeah, modern so.
• 18:32
  Speaker 5: You know, it's just totally different from any of the older distilleries that have a Complete history behind them, and that's that's what makes it different.
• 18:45
  Speaker 4: Yeah, so we as as we kept.
• 18:48
  Speaker 4: That was one night before we even formed the scotchy bourbon boys.
• 18:52
  Speaker 4: But once the scotchy bourbon boys were formed and we met greg schneider, he Distills chicken, cock, whiskey, rye and bourbon right there at barge town bourbon company.
• 19:04
  Speaker 4: So that march of 2020, he invited us down, uh, to come down and see the barge town bourbon company.
• 19:15
  Speaker 4: It was me, super nasch and young knows at the time and we went in there and he took us into pete's place, which was named after peter lofton because Peter lofton had the vision, but he passed quickly.
• 19:29
  Speaker 4: He got sick and passed quickly in 2019 and people were like, well, what are we gonna do now?
• 19:35
  Speaker 4: And, uh, that group of people really played his vision all the way till 20, 20 march of 2023 and, uh, we were there with greg schneider and he.
• 19:48
  Speaker 4: That was such a fantastic experience because he introduced us to steven nally and nick smith, right, and, and it was such a great.
• 19:57
  Speaker 4: It's like you could go back and listen to it or watch it.
• 20:00
  Speaker 4: It did make it onto youtube.
• 20:02
  Speaker 4: It's one of the original youtube videos and it's such a great interview with steven and nick and then also with what, um, greg schneider was doing, and it was fantastic.
• 20:16
  Speaker 5: Also, that happened to be, uh, one of nick's very first podcast.
• 20:22
  Speaker 4: No, not very.
• 20:23
  Speaker 4: It was his very first podcast.
• 20:25
  Speaker 4: He said he never been on it.
• 20:27
  Speaker 4: Yep, yep.
• 20:28
  Speaker 5: Yeah, he never had been on a podcast and there he was.
• 20:32
  Speaker 5: Uh, steve had called them in and we had asked for him to sit in with us and he came in there and uh, and and given to, uh, this setting was right.
• 20:44
  Speaker 5: There, you, on one side of the glass wall is, is we're setting in a bar setting on the other side of the glass wall, you can see the complete rick house and that's where they do the barrel picks and all yeah, Pete's place, and it was brand new right.
• 21:02
  Speaker 4: Yeah, it was brand new and that was so cool, but uh, that was one of the cool things about it, that was that, like I said, that was nick's very first podcast and uh, and our first podcast with greg and steven alley and uh, it was just so comfortable and setting back and just uh well, we got the tour and he and and and Greg schneider that's the first time he gave us the tour of barred stone bourbon company and showed him, showed us what he was doing to distill it, how his initial run of the chicken cock bourbon uh didn't yield the, the yeast yield and the production of alcohol on that first run wasn't where he wanted it to be.
• 21:50
  Speaker 4: So they were able to adjust temperatures off the cooker and do things to make the yeast more productive, um as far as converting the sugar to the alcohol.
• 22:00
  Speaker 4: So we were able to see um and have it illustrated completely um to us uh by by um greg schneider, the full strength of what barred stone bourbon company could be as a contract distiller.
• 22:20
  Speaker 5: It was also the first year that I believe he had laid down I believe six months earlier he had just laid down the first run of chicken cock whiskey there at Bardstown and we got to taste the distillate as it was matured at six months in to the barrel right.
• 22:44
  Speaker 4: Yes, I don't know if we're going to run about that.
• 22:47
  Speaker 5: Yes, it tasted every year on our Scotchie Bourbon Boys Tour.
• 22:54
  Speaker 5: That's one of our final stop on the Scotchie Bourbon Boys Tour right before the Kentucky Bourbon Festival and we get to taste that with Greg on our tour there.
• 23:07
  Speaker 5: We get to taste it in progression and this was like our fourth year, so actually it's three and a half years into the barrel.
• 23:17
  Speaker 4: Yes, hopefully, what we tasted this past September goes into the bottle this next coming batch of chicken cock this next March.
• 23:27
  Speaker 4: Now, if he bottles that, folks, I'm going to tell you his distillate that he distilled there but he didn't make the barrels for, is in the bottle right now for chicken cock, and I'm telling you that I was able to tell the difference.
• 23:40
  Speaker 4: It was amazing the difference between what they had purchased and what was in the bottle, and what is in there that they had distilled was sweeter and much more bourbon.
• 23:53
  Speaker 4: Ask, like you would expect from like chicken cock whiskey.
• 23:56
  Speaker 4: But what's going to go in this year?
• 23:59
  Speaker 4: You're holding that up, but you got to talk, talk, because then they'll be able to see.
• 24:04
  Speaker 5: I just wanted everybody to see.
• 24:06
  Speaker 5: I'm just going to have a little taste of a large town bourbon companies.
• 24:11
  Speaker 5: This is one of the first collaboration bottles that I picked up from Barstown bourbon company.
• 24:17
  Speaker 5: This is the copper and kings collaboration that they did and this is one amazing pick right here, if everybody can see that.
• 24:29
  Speaker 4: Yes, and I had a sample of that when he bought that.
• 24:32
  Speaker 4: That was what he bought, that first podcast that was available, and I think that's the first MSRP bottle you ever bought.
• 24:40
  Speaker 4: That was, I think it was 360 bucks, wasn't it?
• 24:44
  Speaker 5: It was actually 299.
• 24:46
  Speaker 4: 299.
• 24:47
  Speaker 4: All right, 299.
• 24:48
  Speaker 4: There you go.
• 24:49
  Speaker 5: So Pick it up right there at the distillery.
• 24:53
  Speaker 4: So I'm drinking, this is what I'm drinking.
• 24:56
  Speaker 4: I'm drinking this, this four square rum barrel, plantation rum barrel finish, and this one I've had open for a while and yeah, you look at that red color from that, but I've got a more golden color in mind.
• 25:13
  Speaker 4: I'm drinking in a chicken cock tasting glass tonight and smell.
• 25:19
  Speaker 4: When I opened it.
• 25:20
  Speaker 4: I mean, I spent about a year since I've been into this and the smell is so fantastic of those rich, deep caramel vanilla.
• 25:31
  Speaker 4: It smells and then it's got the perfect wood.
• 25:36
  Speaker 4: Now, one of the things that I want to say and we're going to go through the different quickly, go through the different series that they have.
• 25:45
  Speaker 4: I'm going to do a share screen right now and I will get that up and this this is that great caramel and vanilla.
• 25:58
  Speaker 4: So this is their no, oh whatever.
• 26:01
  Speaker 4: They're or they've got these different.
• 26:04
  Speaker 4: This is open up so well.
• 26:05
  Speaker 4: This has the origin series, the fusion series, the discover series, the collaborative series and the distillery collection.
• 26:16
  Speaker 4: So these are different things that Bardstown has put out.
• 26:20
  Speaker 4: Now it's the fusion and the discovery series was what they were releasing initially and I have batches three and four here.
• 26:30
  Speaker 4: As far as this one, here is number batch three of the discovery.
• 26:37
  Speaker 4: Now, the discovery series was very and I'll just hold up my bottle.
• 26:44
  Speaker 4: It was signed by Nick and Steve Nally and let me grab the glasses here before I don't want to drop anything here.
• 26:54
  Speaker 4: So all the bottles for for Bardstown Bourbon Company, the one.
• 27:02
  Speaker 4: The one thing is when you go online you can go to the discovery series and I believe right now in the discovery series they are on 10 and 11.
• 27:14
  Speaker 4: So, but they give you a description of exactly what they are and then you hit.
• 27:21
  Speaker 4: If you click learn more, you get of the current batch.
• 27:25
  Speaker 4: You get a picture of the of the Bardstown Bourbon Company thing, all the tasting notes, the description, but then you get the blend and that blend is on the bottle for this particular.
• 27:39
  Speaker 4: Now I'm going to compare where we're at.
• 27:41
  Speaker 4: So we're on.
• 27:42
  Speaker 4: This is discovery series 11, and discovery series three, which I have right here in my hand, was 45% Indiana Bourbon, 13 years old, with a mash bill of 75 corn, 21 rye and four malted barley.
• 28:01
  Speaker 4: 32% Kentucky, 13 year old, and it was 74 corn, 18 rye and eight malted barley, and 23% Kentucky tenure corn 75 corn, 13 rye and 12 malted barley.
• 28:22
  Speaker 4: So it tells you exactly what it is, what's in the barrel and if you look, it's Indiana, kentucky, 12, 10.
• 28:29
  Speaker 4: And this was in 2000.
• 28:30
  Speaker 4: So you know this was purchased.
• 28:32
  Speaker 4: Now, if you go to the newest blend, 73% Kentucky, 13 year corn, 75 rye, 13 and 12 malted barley some stock that they were choosing from the 13 year and the other one, 21% Kentucky tenure 78 corn, 13 rye and nine malted barley.
• 28:56
  Speaker 4: That's the other one that they had in there, but this is the part that is 6% Bardstown Bourbon Company, six year 68 corn, 20 wheat, 12 malted barley.
• 29:12
  Speaker 4: So that discovery series turns into a foregrain because it's mixing a rye and a weeder.
• 29:20
  Speaker 4: So now you've got a percentage of all those mixed together.
• 29:23
  Speaker 4: They're transparent as hell.
• 29:26
  Speaker 4: They're not trying to fool anybody.
• 29:30
  Speaker 4: There's no Indiana.
• 29:31
  Speaker 4: We all know where the Indiana was coming.
• 29:34
  Speaker 4: We know where the somewhat where the Kentucky comes from.
• 29:37
  Speaker 4: They purchase and then they put them all together into their different things, and this is the same way for each and every one of their series.
• 29:49
  Speaker 4: Let me go back real quick and then we'll go back to us.
• 29:53
  Speaker 5: Just off the.
• 29:54
  Speaker 5: I mean I want to stop you right there, but just off those tasting notes of that, that number 11.
• 30:01
  Speaker 5: Yeah, I seriously have to get a bottle of that read the read those, you read the.
• 30:08
  Speaker 4: you've got them right.
• 30:11
  Speaker 5: Well, yeah, let me pull them up here.
• 30:13
  Speaker 4: Yeah, you can read them.
• 30:14
  Speaker 4: I'm going to pull off of this and go back to us and if you, if you get once you got them, I'll just get off the screen.
• 30:20
  Speaker 4: You know, I know, all right.
• 30:24
  Speaker 5: They printed all blank pages, all right.
• 30:27
  Speaker 4: Our discovery series highlights the art of blending, creating exciting expressions that work together and are great by its some parts.
• 30:36
  Speaker 4: Through artfully combining rare and exemplary, exemplary whiskies, we discover and I haven't even had a sip tonight, folks.
• 30:45
  Speaker 4: We discover from all over the world.
• 30:48
  Speaker 4: This series pushes the boundaries of innovation by creating complexity, unique flavors, profiles and styles.
• 30:57
  Speaker 4: Each release gives you something new to discover, and here is the tasting notes a vibrant blend of Rainier cherry, butterscotch, brown sugar and toasted peanut leads to a spirited palette of coffee and cinnamon spice.
• 31:14
  Speaker 4: The inedible finish of ripe red fruit and luscious oak rounds luscious oak from Kentucky bourbon.
• 31:26
  Speaker 4: Where are you reading that from?
• 31:27
  Speaker 4: Are you reading it from my screen?
• 31:31
  Speaker 5: Well, you got it up here.
• 31:32
  Speaker 4: Okay.
• 31:32
  Speaker 5: You got the screen yeah.
• 31:35
  Speaker 4: I mean actually, can you what is the proof on this?
• 31:38
  Speaker 4: That's the one thing that I haven't been able to pull up right there on the bottle.
• 31:45
  Speaker 5: But yeah, I can't.
• 31:46
  Speaker 5: You can bring that bottle up.
• 31:50
  Speaker 4: I don't want this.
• 31:51
  Speaker 4: I'm going to take the share screen off and then we've read and we're back with Super Nash.
• 31:57
  Speaker 4: Here we go.
• 31:59
  Speaker 4: That's going to full screen.
• 32:01
  Speaker 5: I want to bet that they probably proofed it down to, like most of them, probably around 110 proofs, what most of the discoveries are.
• 32:13
  Speaker 4: Well, and then, and then, just well, I'll tell you, I think, mine, my discovery right here 10.
• 32:22
  Speaker 5: What?
• 32:22
  Speaker 5: 110.
• 32:24
  Speaker 5: The three.
• 32:24
  Speaker 5: Yeah.
• 32:26
  Speaker 4: That's the same one I've got out, Okay 55 ABV, all right, and then Walker says it's 118.1 proof, so it's a little higher for Discovery 11.
• 32:44
  Speaker 4: Thank you, walker.
• 32:46
  Speaker 4: I appreciate that.
• 32:47
  Speaker 4: I'm excited for that.
• 32:49
  Speaker 4: I think I'd buy that.
• 32:50
  Speaker 4: But I will tell you they've got the fusion series, same kind of transparency.
• 32:57
  Speaker 4: And when I had.
• 33:00
  Speaker 4: If you go to YouTube, you could see Steve Nally's interview that we did for YouTube when we were at the Kentucky Bourbon Festival and he talked about with me for about a half hour about all the different innovations that have happened to Bardstown Bourbon Company since he started and where they're at and how he's seen through all the like.
• 33:25
  Speaker 4: He said initially they were using all source stuff for especially this was the discovery.
• 33:30
  Speaker 4: But in the fusion they have way more of the Bardstown Bourbon Company whiskey and like it used to be 70, 30 sourced and Bardstown.
• 33:42
  Speaker 4: Now it's 70, 30 Bardstown and sourced on the fusion line.
• 33:47
  Speaker 4: So that was really cool.
• 33:48
  Speaker 4: Steve Nally, you could check that out also on YouTube, if you guys, once you're finished here.
• 33:54
  Speaker 4: But you know we got, we've, we've, we've got a relationship with Steve and Nick.
• 34:01
  Speaker 4: I know when I was at Kentucky Bourbon Festival I walked up and it's like Nick's like tiny and I'm just like hey, hey, how's he going.
• 34:08
  Speaker 4: So it's really kind of fun the relationship that we've had with them.
• 34:13
  Speaker 4: Then there's the collaboration which I'm going to, which is we were talking about there were actually Walker was talking about the rum barrel.
• 34:24
  Speaker 4: This is the rum barrel, the four square plantation rum barrel finish, and these are finished bourbons that they sell, and one of the original collaborations was the copper and keys, but they have a pursuit united.
• 34:39
  Speaker 4: They have, you know, they've what's the?
• 34:43
  Speaker 4: The.
• 34:45
  Speaker 4: They have the right the Carter, which is the other one I'll drink tonight.
• 34:48
  Speaker 4: But I haven't hit this rum barrel finish in a while and I love rum barrel finishes.
• 34:53
  Speaker 4: One of the my favorite places that does a rum barrel finish is Greg Schneider and chicken cock, which is distilled at Bardstone Burby company.
• 35:01
  Speaker 4: Pursuit United is distilling at Bardstone Burby company.
• 35:05
  Speaker 4: You've got the.
• 35:06
  Speaker 4: That is a really good brand that you picked that one.
• 35:10
  Speaker 4: I never got that but I well, I love that.
• 35:12
  Speaker 4: We got to taste that at the bourbon festival in 2022.
• 35:18
  Speaker 5: Yeah, this is one of the collaborative series that they, they did, and it is amazing.
• 35:25
  Speaker 4: I will tell you this that Ferrand was delicious.
• 35:29
  Speaker 4: But now that this plantation rum barrel has been open and I think it's got to be close to a year Now one I'll just today is December 18th, and when, when, when CT brought up that we should do Bardstone Burby company, I went back Nash and checked when the last time we did it.
• 35:56
  Speaker 4: Right, we covered the Bardstone Burby company and it was January 16th because Steve Nally didn't get on.
• 36:05
  Speaker 4: We've talked about it in a couple, like when we were talking with, yeah, just January 6th, so it's almost to the day to the year we were already talking about.
• 36:18
  Speaker 4: So maybe let's just make this week the from now on the Bardstone Burby company and update on everybody, because they just keep updating their stuff Now, like there's the great barrel comp, the West Virginia great barrel company.
• 36:32
  Speaker 4: The thing about Bardstone is what, if you can get down there, they allow you to taste pretty much everything.
• 36:40
  Speaker 4: You can get a, get a pour or get a tasting of their expressions right there at their bar or their tasting bar.
• 36:48
  Speaker 4: And if you do that, that allows you to understand.
• 36:52
  Speaker 4: For instance, when you purchase the copper and kings, you are on the fence and then the salesperson took you over and let you taste it, and when you tasted it, you came and gave it to me and you bought it, and this is the kind of thing this is.
• 37:09
  Speaker 4: This is high end bourbon and it's been.
• 37:14
  Speaker 5: I was in the gift shop and I was looking at that bottle at 299.
• 37:21
  Speaker 5: And then, he was like you know, well, wait a minute, step over here, yeah.
• 37:27
  Speaker 5: And he took us over and he's like have a taste of it.
• 37:30
  Speaker 5: You know, and we sat there in the bar right, just right outside the gift shop and had a taste of it, and then we're like, oh my gosh, and it was like, yeah, I want a bottle of that.
• 37:43
  Speaker 5: Well then I stepped back in the gift shop and bought a bottle Yup.
• 37:47
  Speaker 5: At 299.
• 37:48
  Speaker 5: It was well worth it Great.
• 37:51
  Speaker 5: And then I'm still sipping on it and having enjoying the pour because, like I say, the flavors have just opened up so much more.
• 37:58
  Speaker 4: Well, I'm going to beat you to this one.
• 38:00
  Speaker 4: Christie Atkinson said and she reminds us that they just opened a tasting room in Louisville.
• 38:08
  Speaker 4: And she's like just come to the tasting room in Louisville, we I, christie, next Friday not this Friday but next Friday and coming down and we are going to be going to Buzzard's Roos.
• 38:22
  Speaker 4: But I'll meet you guys somewhere in Louisville, you and Mark.
• 38:28
  Speaker 4: That would be fun, but we could set something up because I'm going to be there.
• 38:33
  Speaker 4: I got to go down to Danville and pick up my bar top Saturday morning, but Friday I'm taking the whole day, coming down and going to try and do something at Buzzard's Roos, old Louisville, and then also maybe with you guys.
• 38:49
  Speaker 4: And I got stuff.
• 38:50
  Speaker 4: She says yes, she says Supernash was supposed to be coming, but I don't know if he's going.
• 38:56
  Speaker 4: He doesn't look like he's going to be able to make it, but I do think CT might be joining me.
• 39:01
  Speaker 4: So we'll try, we'll see what happens.
• 39:05
  Speaker 5: Yeah, it's still not.
• 39:06
  Speaker 5: It's still not out of the room, but especially, especially knowing that Christie and Mark might, might be at, or is it, christie, you know?
• 39:18
  Speaker 5: Yeah, look, and here's another one.
• 39:22
  Speaker 5: This is founders part of the collaborative, and this is where they did the collaborative with the stout barrels.
• 39:29
  Speaker 5: And this one is awesome too.
• 39:33
  Speaker 4: Well, just so you know, Christie just said they're both being time to see us that James wants to join us at Buzzard's Roos.
• 39:41
  Speaker 4: I don't think that's a problem, james.
• 39:44
  Speaker 4: Yeah, we can.
• 39:46
  Speaker 4: We can talk soon.
• 39:48
  Speaker 4: Your connections are are amazing In Peckable.
• 39:54
  Speaker 5: Yeah nice.
• 39:55
  Speaker 4: Anyways, all right.
• 39:56
  Speaker 4: So I'm doing this room, this room, four square, four square.
• 40:01
  Speaker 4: Yeah, this room square room square finish.
• 40:05
  Speaker 4: No, this four square room barrel finish, plantation room barrel finish and it's everything you want.
• 40:13
  Speaker 4: It's, it's full, it's high proof, it's just unbelievable and it's and it.
• 40:20
  Speaker 4: At first I thought it was okay when I first opened it, but now that it's had some time to breathe in the bottle and do some some you know, add that this has taken itself to a different level and it's very unique because a lot of times I find some of the high end bourbons they don't do it as much as some of the mid price, like if you're talking about a 40, $60 bottle opposed to $150 bottle.
• 40:48
  Speaker 4: A lot of times, like, I find old Carter batch nine, just cause it's it, it doesn't get better, it doesn't get better, it's as good as it already can be.
• 40:58
  Speaker 4: So you know, with these I was not expecting the room barrel finish, but when I poured it I knew I was going to be in for a treat.
• 41:09
  Speaker 4: So here we go to the.
• 41:11
  Speaker 4: I love the collaborations.
• 41:13
  Speaker 4: I wish I had more money, but let's, since Christie's watching, let's do a pour of the Carter and let's talk about the Carter because you know we've got Christie.
• 41:29
  Speaker 5: Great yeah.
• 41:37
  Speaker 4: Yeah.
• 41:39
  Speaker 5: Um, I read.
• 41:40
  Speaker 5: Read the side of that about the Carter.
• 41:41
  Speaker 4: Would you like me to?
• 41:44
  Speaker 5: Always.
• 41:44
  Speaker 4: All right, actually, I think I can actually get this called up everybody, um, you show yours first.
• 41:54
  Speaker 5: Yeah, this is the uh Barstown Bourbon.
• 41:58
  Speaker 5: Bourbon Company collaborative series with the Carter sellers.
• 42:03
  Speaker 4: Yeah, and you've got 108.3 proof right there.
• 42:07
  Speaker 5: Now I'm going to go to this bottle up at Bourbon on the banks this year when they released it.
• 42:18
  Speaker 4: All right, and the old Carter the Carter is part of back it up and back it up.
• 42:28
  Speaker 5: There it is.
• 42:29
  Speaker 4: Carter.
• 42:29
  Speaker 4: It's part of the collaborative series Uh, and it is um.
• 42:34
  Speaker 4: A custom blend of bourbon and rye was aged in 10 exquisite Carter seller Napa Valley Cabernet barrels.
• 42:42
  Speaker 4: For 14 months the barrels were separated and roasted, rotate.
• 42:48
  Speaker 4: The barrels were separated and rotated through the Rick House multiple times, yielding a beautiful balance of indulging dark fruit and French oak spice.
• 42:59
  Speaker 4: All right, I'm going to take it here.
• 43:02
  Speaker 4: Okay, all right, uh, yep, and then tasting notes.
• 43:11
  Speaker 4: Tasting notes passes, but passes.
• 43:16
  Speaker 4: Violet cinnamon and leather create a singular, premium, complex aroma.
• 43:23
  Speaker 4: On the palate, a rush of dark fruit, roast roasted pecan and vanilla cream lead to a luscious light panic.
• 43:33
  Speaker 4: Finish you.
• 43:35
  Speaker 4: I got the blend here 49% Tennessee, 17 years.
• 43:40
  Speaker 4: 49% Tennessee whiskey, 17 year, 84 corn, eight rye and eight barley, 31 year Kentucky, 12 year corn, 78 rye, 10% and 12% malted barley and 10% Indiana, six year rye, 95% malted barley five.
• 44:06
  Speaker 4: It's a 95 five rye.
• 44:08
  Speaker 4: We all know where that comes from.
• 44:09
  Speaker 4: As far as the Tennessee goes, that one, um, we know who sells in Tennessee but I'm not exactly sure.
• 44:17
  Speaker 4: And then the 41% Kentucky, but, um, this particular bottle we just, uh, you want to go into it, that's a 17 year old Tennessee.
• 44:29
  Speaker 4: Yes, it is.
• 44:31
  Speaker 5: So that's, and that's pretty cool.
• 44:36
  Speaker 4: It's right up my alley.
• 44:37
  Speaker 4: And then, why don't you talk about how we obtained this fantastic bottle and we thought we weren't going to get it and, uh, you know, talk about that how we thought we missed it.
• 44:56
  Speaker 5: It was amazing how, uh, all of a sudden, you know that it was coming out and it was going on sale, and then, all of a sudden, here we are, we're bourbon on the banks.
• 45:12
  Speaker 5: And then, all of a sudden they are, they show up at bourbon on the banks and it was like, well, we only have like uh, 200 bottles and we're going to sell to you know, I'm not sure how many bottles, but it wasn't very many.
• 45:31
  Speaker 4: There was 18 bottles at bourbon, on the banks.
• 45:34
  Speaker 5: Okay, yeah.
• 45:37
  Speaker 4: And we were.
• 45:37
  Speaker 4: We had come down on that Friday and we were getting ready and setting up at bourbon on the banks and they had announced the.
• 45:46
  Speaker 4: You know they released a video with Mark Carter talking about it and releasing it at the distillery.
• 45:53
  Speaker 4: But there was no way we could go to Bardstown.
• 45:56
  Speaker 4: We wanted to.
• 45:57
  Speaker 4: I seriously.
• 45:58
  Speaker 4: I mean, old Carter batch nine is seriously one of my favorite bourbons of all time and thank you for that for Christmas, because I have a whole freaking bottle of it and I, I, oh my God.
• 46:13
  Speaker 4: It's just like a fantasy bourbon.
• 46:16
  Speaker 5: Anyway, you do it.
• 46:17
  Speaker 5: Some of my favorite bourbon too.
• 46:18
  Speaker 5: That's why I seek to find it out everywhere that I can, and always pick up an extra bottle one I can for you to.
• 46:27
  Speaker 4: Okay, yes, thank you.
• 46:29
  Speaker 4: So once, once they announced it, we were bummed we weren't going to get it.
• 46:33
  Speaker 4: But when we, when they set up and they started in the morning and we walked over there, they had 18 bottles.
• 46:40
  Speaker 4: Everybody in CT got a bottle.
• 46:43
  Speaker 4: I got a bottle, you got a bottle and whiskey yeah.
• 46:47
  Speaker 4: So the full compliment and Roxy is included with me but we were able to get and secure five of those 18 bottles.
• 46:58
  Speaker 4: And then also, adam Boothby was right by us and he purchased one.
• 47:04
  Speaker 4: I forget there was somebody else that was in line.
• 47:08
  Speaker 4: That was that purchased it too.
• 47:11
  Speaker 4: That was one of the distilleries.
• 47:14
  Speaker 4: I forget who it was.
• 47:16
  Speaker 4: Was it Ross?
• 47:17
  Speaker 4: No, there was somebody there from one of the distilleries in line.
• 47:21
  Speaker 4: That was like he got one too.
• 47:23
  Speaker 4: He was happy to get one.
• 47:24
  Speaker 4: So everybody was happy that day.
• 47:27
  Speaker 4: That day was like I did not walk away from with a lot of bottles.
• 47:31
  Speaker 4: Yes, I did not walk away with a lot of bottles from Burbank on the banks, but having that old Carter in my bag really made my day.
• 47:41
  Speaker 4: So not all Carter, but this Carter, collaborative with Fards Town Burbank company, and I've opened it and tasted that day.
• 47:51
  Speaker 4: But I'm going to taste it now.
• 47:55
  Speaker 5: Wow, I've opened mine and had this is probably about my third, maybe fourth, four out of it.
• 48:02
  Speaker 4: Oh my God, it's a milk dud.
• 48:04
  Speaker 4: There's caramel and chocolate, to the point of a milk on the Cherry too.
• 48:12
  Speaker 5: On the front.
• 48:13
  Speaker 5: Oh my gosh, the next cherry on the front.
• 48:18
  Speaker 4: So doing a Bards Town, burbank company podcast is always so much fun because not only are they so transparent that you can spend time talking about how they made this bourbon and the quality of the people that are making these bourbons, but then when you go there you realize they're they're distilling a crap ton of, for instance, hayner here in Ohio.
• 48:42
  Speaker 4: They're distilling there with their bourbon.
• 48:46
  Speaker 4: They go down there and they do a run and that's their bourbon for the year and they're you know when you, when you have Hayner here out, it's a fantastic bourbon because it's been made and distilled and aged in Kentucky, I mean, and then when it's ready, it's bottled and sold up here in Ohio, I mean yeah, just do it.
• 49:11
  Speaker 5: Bards Town, bourbon company.
• 49:12
  Speaker 5: Chicken cock, distill that.
• 49:15
  Speaker 5: Bards Town, bourbon company.
• 49:17
  Speaker 4: There's a bunch of brands when you go there that are just on Calumet, right, calumet.
• 49:25
  Speaker 5: Yeah, yeah.
• 49:26
  Speaker 4: Yeah, they're there.
• 49:29
  Speaker 5: So ton of ton of bourbons and whiskies that I mean that we have no knowledge of that that get their bourbons and whiskies distilled there that we enjoy drinking.
• 49:45
  Speaker 5: We just don't know it.
• 49:47
  Speaker 4: A shout out to Caragio he's watching again.
• 49:50
  Speaker 4: I mean, we've got people all around the world watching our Facebook lives.
• 49:54
  Speaker 4: Everybody you know that's watching and watches on Facebook live Also know that you can get all the podcasts.
• 50:02
  Speaker 5: All.
• 50:03
  Speaker 4: I don't know if Caragio, I don't know that Australia is Eric, eric's out of Australia, caragio, I'm Caragio.
• 50:12
  Speaker 4: You can tell us where you may be?
• 50:14
  Speaker 4: Yeah, okay, well, green River also distilled, actually, actually, walker, green River is distilled at the Green River distillery in Owensboro, kentucky, but it is owned by Bards Town bourbon company and we've went and saw Aaron Harris also and have done multiple podcasts with Aaron.
• 50:38
  Speaker 4: Aaron is a really good friend of our podcast, we, we, he's, he's a friend.
• 50:46
  Speaker 4: I mean, I consider there's a bunch of people in this Greg Schneider, aaron Harris, definitely Alan Bishop, jolie, casper, zach and her husband, andy.
• 50:58
  Speaker 4: We've met so many people, andy, no, and Fred, no, and Freddie we consider actual friends, so, but Walker, just so you know, aaron, since he's been there he has really turned Green River around in Owensboro.
• 51:15
  Speaker 5: I mean, he has went in there and made a ton of changes to the old distillery there and he's bringing it up to par just like Bards Town.
• 51:28
  Speaker 4: So how that works.
• 51:30
  Speaker 5: So they are doing some contract distilling.
• 51:35
  Speaker 4: Nash is going to have some information, but I'll bring you up to speed In 2023, the group that formed and made Bards Town bourbon company with Peter Lofton.
• 51:48
  Speaker 4: They basically sold.
• 51:51
  Speaker 4: They sold to the Pritzker private capital group.
• 51:55
  Speaker 4: Now there's some negative connotations because there was a politician who was part of the Pritzker family that was in Chicago that a lot of people didn't like, but he's not associated with this, this company at all.
• 52:12
  Speaker 4: But the Pritzker private capital purchased the Bards Town bourbon company and almost immediately started to knowing that Bards Town bourbon company.
• 52:25
  Speaker 4: Although they were expanding, they started to build another still almost immediately.
• 52:30
  Speaker 4: They were already.
• 52:31
  Speaker 4: They were in the expansion of their fermenters and cookers.
• 52:35
  Speaker 4: And then also they basically went out and was looking to purchase the old Ozzie Tyler distillery and rename it Green River.
• 52:47
  Speaker 4: So they went out and purchased that distillery full well knowing that they were booked solid at Bards Town bourbon company and they could do some contract distilling there also along with their Green River brand.
• 53:01
  Speaker 4: So not only did now, we were down there on the Monday before Kentucky Bourbon Festival with Aaron Harris and you could check that podcast out on YouTube and on all the podcast formats.
• 53:13
  Speaker 4: But while we were there with Aaron, he explained and showed us and tasted through his already aging whiskey purchased collection of the barrels that were in the Rick House and the whiskey was freaking fantastic.
• 53:34
  Speaker 4: We were able to taste straight from the barrel, Amazing whiskey.
• 53:40
  Speaker 4: Aaron was excited, as excited as we were when we were tasting through this.
• 53:46
  Speaker 4: So one of the barrels that we had tasted, he bottled and told us it was ready and I was able to purchase it and he sent it up to me and also everybody.
• 53:59
  Speaker 4: He signed it for me.
• 54:02
  Speaker 4: Now I already know what this barrel tasted like.
• 54:04
  Speaker 4: It was fantastic.
• 54:05
  Speaker 4: It's rough that I think this is going to go right next to my bookers.
• 54:11
  Speaker 4: That was Fred's batch, that signed by Fred.
• 54:14
  Speaker 4: No, because Aaron has signed it.
• 54:17
  Speaker 4: I've got so many distillers signing my bottles and it's wonderful how it works.
• 54:25
  Speaker 4: But let's go into Nash your information you have on the Pritzker group.
• 54:35
  Speaker 5: Basically, they're a private capital leader and family direct investing and they partner in high quality North American based businesses and manufacture products and service sectors.
• 54:46
  Speaker 5: We are differentiated by capital based of families and long term oriented investors, which allows for flexible structures right there, right duration, investment horizons and efficient decision making.
• 55:03
  Speaker 5: As our largest investor, our team is well aligned with all stakeholders and basically, like I say, they own a bunch of companies and I can sit here and go down through the list of them.
• 55:22
  Speaker 4: So this is their jumping into distilleries, though right.
• 55:28
  Speaker 5: Yeah, they own everything from foods to monogram foods, to sugar companies to mostly food companies.
• 55:37
  Speaker 5: Is what they're into grain companies, but now they're into bourbon companies.
• 55:46
  Speaker 5: They own a few medical companies, medical food and beverage companies.
• 55:55
  Speaker 4: John Rick is saying they own Hyatt.
• 55:58
  Speaker 5: Yeah, and they own some logistic companies.
• 56:02
  Speaker 4: Would that be hotels?
• 56:03
  Speaker 5: They own some retail property companies and things like that.
• 56:07
  Speaker 5: So they're anywhere from 200 million to a see we're to a 2 billion plus company Is their investment size.
• 56:23
  Speaker 5: They're a pretty big company.
• 56:26
  Speaker 4: John Rick says they also own Hyatt.
• 56:28
  Speaker 4: Yeah, that, yeah, they're.
• 56:33
  Speaker 4: But but this is part of the property, so yeah, Well, I can see them serving a lot of Bardstone bourbon company at all the Hyatt hotels and knowing that they own Hyatt, I'm really interested in just staying at Hyatt's when I go traveling.
• 56:50
  Speaker 4: That would be kind of cool.
• 56:51
  Speaker 4: There's a Hyatt.
• 56:52
  Speaker 4: I'm going to be a part of it.
• 56:53
  Speaker 4: I will say I compared the Carter Collaborative with the Plantation Rum Barrel Four Square Collaborative and my.
• 57:10
  Speaker 4: So if you love wine, such as Mark Carter does, this is a.
• 57:17
  Speaker 4: This is probably one of the most fantastic wine barrel finishes I've ever tasted.
• 57:27
  Speaker 4: I mean, this puts angels envy to Shane.
• 57:32
  Speaker 4: Now, with that said me, if you told me red wine or rum.
• 57:46
  Speaker 4: Tiny has an affection towards being a pirate and he loves rum.
• 57:52
  Speaker 4: So I love the soap where you get the deep red wine finish on combined with the oak.
• 58:09
  Speaker 4: That they were able to do when they put it in back into those new barrels and they were rotating and put made this with that Cabernet I believe it was a Cabernet, right, you could go back.
• 58:26
  Speaker 4: Just make correct me on that one If I'm wrong.
• 58:32
  Speaker 5: Sure it was.
• 58:35
  Speaker 4: We got to be.
• 58:35
  Speaker 4: We got to stick to it.
• 58:37
  Speaker 4: We got it because I'm not a huge.
• 58:39
  Speaker 4: I'm into a white wine Chardonnay's.
• 58:42
  Speaker 4: I've got some knowledge.
• 58:44
  Speaker 4: Me and my wife have been drinking Chardonnay's for the last 20 years.
• 58:48
  Speaker 4: But when it comes to the red wines, I like them the Merleau's, the Cabernet's, the Port's.
• 58:56
  Speaker 5: It doesn't say whether they were Cabernet or not, but I'm probably pretty sure it was a Cabernet but the complexity of the wine is fantastic.
• 59:04
  Speaker 4: I love it.
• 59:05
  Speaker 4: It comes off exactly like a finish the wine of that butter.
• 59:12
  Speaker 4: You can actually taste the butteriness of a Cab or whatever, those very thick red wines, whereas the rum barrel finish is vanilla and you add vanilla to caramel and I don't know what that is.
• 59:33
  Speaker 4: Is it a?
• 59:35
  Speaker 4: Is it a white Chocolate caramel?
• 59:40
  Speaker 4: But who puts in a way chocolate caramel?
• 59:42
  Speaker 4: Nobody, I mean, I don't even know.
• 59:45
  Speaker 4: But it takes me to a level of my favorite Flavors plus rum.
• 59:51
  Speaker 4: I love rum for its vanilla, I love bourbon for its caramel and it does the perfect thing.
• 59:57
  Speaker 4: So you know that these people that are blending these flavors, what does Christie say?
• 1:00:06
  Speaker 4: It's a cabernet.
• 1:00:07
  Speaker 4: Is that what I said?
• 1:00:08
  Speaker 4: Said it was a cabernet right.
• 1:00:12
  Speaker 4: Yes, thanks, christie.
• 1:00:15
  Speaker 4: I really appreciate it.
• 1:00:16
  Speaker 4: We're sitting here, we're what, but?
• 1:00:19
  Speaker 4: But I'm gonna say, if you're a wine drinker, this is your urban, I mean.
• 1:00:24
  Speaker 4: Or this is your whiskey, this is your whiskey if you are a red wine lover.
• 1:00:30
  Speaker 5: If I have to compare these because I'm busy, these are the two that I'm pouring.
• 1:00:35
  Speaker 5: Between the copper and kings, this is more like a.
• 1:00:41
  Speaker 5: The copper and kings is more like a white wine and a white grape.
• 1:00:45
  Speaker 4: So you're talking like a concord grape white wine yes, yes that where it almost tastes like grape juice.
• 1:00:53
  Speaker 4: I remember that.
• 1:00:56
  Speaker 5: Real, real light, real fruity and lots of grape, lots of grape, whereas, yeah, this is coming across more like a cabernet wine Lottery finish.
• 1:01:08
  Speaker 5: Well, this is yeah.
• 1:01:13
  Speaker 4: So Christie says the four square is luscious, richard seal is great.
• 1:01:18
  Speaker 4: And I will say, christie, I, I definitely think the scotchy bourbon boys have to hang out more With you because of who you know and everything.
• 1:01:29
  Speaker 4: There's no doubt that the people that you know we want to know and I'm not saying just so you know, if you never Introduce me to another single person, you're enough, because I've heard stories and and and, and I respect you.
• 1:01:50
  Speaker 4: There's mad respect for drinking Alan Bishop Under the table multiple times.
• 1:01:56
  Speaker 4: So I know better than to ever that's something that he has warned me that I never, never, never should try and do and I won't because it comes from Bishop and Bishop would drink me under the table.
• 1:02:12
  Speaker 4: I mean, I've watched the man with Ben, ben Eve's, him and Ali came on and they probably drank absinthe all day.
• 1:02:22
  Speaker 4: Who the hell drinks absinthe all day?
• 1:02:25
  Speaker 4: Aaron Harris is watching.
• 1:02:26
  Speaker 4: Good to see you, aaron Cheers.
• 1:02:30
  Speaker 4: I thank you so much for this particular Barrel pick that I know.
• 1:02:36
  Speaker 4: I mean I'd you signed it, sent it up.
• 1:02:39
  Speaker 4: I definitely thank you.
• 1:02:47
  Speaker 4: I said nothing bad and I am definitely.
• 1:02:50
  Speaker 4: I'm not even wearing it backwards, I'm wearing the green river hat.
• 1:02:54
  Speaker 4: So so, yes, thanks, so, but With all that that that Bardstown bourbon company is doing, I mean that it's so many different levels.
• 1:03:09
  Speaker 4: You're talking about a Napa Valley experience.
• 1:03:12
  Speaker 4: Now you have a bourbon tasting room in Louisville.
• 1:03:16
  Speaker 4: Louisville is like between pursuit, united buzzards roost and Then Bardstown bourbon company you are talking about.
• 1:03:28
  Speaker 4: Then you've got all the distilleries out, just just throw it out there old forest, or just released 1924 tenure.
• 1:03:38
  Speaker 4: But so it's basically, if you're talking about 1924, this is medicinal bourbon that they are releasing.
• 1:03:46
  Speaker 4: It has to be.
• 1:03:47
  Speaker 4: It's in the middle of prohibition.
• 1:03:49
  Speaker 4: They had their prescription license.
• 1:03:52
  Speaker 4: This is what was being produced at the time.
• 1:03:57
  Speaker 4: And damn, why is super Nash?
• 1:03:59
  Speaker 4: Why?
• 1:04:00
  Speaker 4: Why did swagger just tell you you're a liar?
• 1:04:02
  Speaker 4: Why?
• 1:04:03
  Speaker 4: Where did that come from?
• 1:04:04
  Speaker 4: I have no idea where that came from anyways, but what's happening in Louisville is amazing and I just.
• 1:04:12
  Speaker 4: And then also Old Louisville, they've got, they just opened up right there.
• 1:04:19
  Speaker 4: So you cannot between peerless and and who, who are you lying?
• 1:04:29
  Speaker 5: about.
• 1:04:29
  Speaker 5: I got a rag on you.
• 1:04:37
  Speaker 4: This log still chop house.
• 1:04:40
  Speaker 4: Aaron just said the log still chop house.
• 1:04:45
  Speaker 4: Oh.
• 1:04:49
  Speaker 4: That's.
• 1:04:52
  Speaker 4: No, he said.
• 1:04:57
  Speaker 4: He said the log.
• 1:04:59
  Speaker 4: Still, this is coming.
• 1:05:03
  Speaker 4: That's what Aaron just said.
• 1:05:04
  Speaker 4: It's like that is creative.
• 1:05:07
  Speaker 4: Oh my god, that's why I like Aaron.
• 1:05:09
  Speaker 4: Right there, you got one of those space.
• 1:05:13
  Speaker 4: Oh my god, steaks Not head steaks, not yeah, and they'll only be braves games and chiefs games on right.
• 1:05:31
  Speaker 4: Anyways, alright, so I'm Getting back to Barstow and bourbon company.
• 1:05:42
  Speaker 4: So now you've got the Pritzker, they, they purchased Green River.
• 1:05:47
  Speaker 4: And Then all of a sudden you walk in.
• 1:05:50
  Speaker 4: Last year to the Barstow, to the Barstow and bourbon company, when we were there, I believe we had lunch there.
• 1:05:59
  Speaker 4: It was me, you, sherry and Roxy, we, we, we were good, we were headed down to wilderness trail and we were, they were, they were installing there.
• 1:06:13
  Speaker 4: They're still, and we are about halfway there and and we got the call that.
• 1:06:22
  Speaker 4: Francesco told a.
• 1:06:23
  Speaker 4: Francesco Told me they were gonna head back to Barstow.
• 1:06:27
  Speaker 4: So we turned around and met our wives for lunch at the Barstow and bourbon company.
• 1:06:33
  Speaker 4: So, while we're there, the collaboratives series seemed to had blown the Thought.
• 1:06:41
  Speaker 4: I mean, that's all you can exist.
• 1:06:43
  Speaker 4: There's, there's pursuit united.
• 1:06:46
  Speaker 4: There's there's like all these different collabs and we're just like going what the hell?
• 1:06:51
  Speaker 4: Now, they're not, yeah, they're not inexpensive.
• 1:06:56
  Speaker 4: And and I knew I was getting the bottle that Nash does not have, and this was from the Crystal Glen Caring Club and it was the special pick for the Kentucky Bourbon Festival.
• 1:07:10
  Speaker 4: I'm gonna show y'all.
• 1:07:11
  Speaker 4: Now he has what.
• 1:07:13
  Speaker 4: What?
• 1:07:14
  Speaker 4: What proof is it that you've got?
• 1:07:17
  Speaker 4: It's the same mash bill, but it's, but mine's 96 proof and and and and mine was 120, mine's a hundred twenty nine point six single barrel, same mash bill, but this was signed by Steve Nally and if you were the crystal Glen Caring, not the Crystal Decanter Club, this was your bottle, along with, I believe, the flask force they.
• 1:07:52
  Speaker 4: That was all.
• 1:07:53
  Speaker 4: I just knocked the stupid keyboard off and so that's where.
• 1:07:58
  Speaker 4: So these are the kind of things that you would say that the Barbstone Bourbon company is doing, these high-end, really good releases.
• 1:08:10
  Speaker 4: So it's funny because and this was this.
• 1:08:17
  Speaker 5: Ain't the collaborative stairs Stereo.
• 1:08:20
  Speaker 5: We need to move on to the next series, right?
• 1:08:28
  Speaker 4: what you ask the collaborative how about the origin series?
• 1:08:32
  Speaker 4: So you read about our origin series because we got about ten more minutes so we got to get through the origin and the discovery.
• 1:08:42
  Speaker 4: No, we know no.
• 1:08:44
  Speaker 4: No, we done, we've done the few.
• 1:08:46
  Speaker 4: No, we haven't done the fusion series, but let's do the origin series.
• 1:08:50
  Speaker 5: I can't read all all my printed blank Because I didn't click on the extra, so you have to put it up there, all right so I will do a share screen.
• 1:09:02
  Speaker 4: It's so dumb.
• 1:09:03
  Speaker 4: I had no dinner and just I have two little pores and all of a sudden it's like we're having fun.
• 1:09:11
  Speaker 4: All right, so I can still run the computer.
• 1:09:17
  Speaker 4: So let's go to the origin series.
• 1:09:21
  Speaker 4: So the origin series, which I have the weeded bottled in bond, bourbon um, honoring tradition and authenticity of our origin series, weeded bottled in bonds, six year expression, presents the best locally sourced Kentucky corn and wheat grains.
• 1:09:40
  Speaker 4: This expression features 20.
• 1:09:42
  Speaker 4: We in the mash bill, creating a modern expression of beautifully balanced bourbon.
• 1:09:48
  Speaker 4: Now, what's great about the origin series?
• 1:09:52
  Speaker 4: We'll hit the learn more.
• 1:09:54
  Speaker 4: Here we come.
• 1:09:58
  Speaker 4: Bards Tom, it's, this is their bouds Tom bourbon company.
• 1:10:01
  Speaker 4: Six year 68 corn 20.
• 1:10:04
  Speaker 4: Wheat, 12.
• 1:10:05
  Speaker 4: Malted barley baked peach with cream meets cocoa, with hints of lemon and Indulgent.
• 1:10:13
  Speaker 4: Smooth mouthfeel of stone fruit and toffee leads and alluring and during finish.
• 1:10:19
  Speaker 4: Alright, you got me, I'm gonna finish off the old Carter.
• 1:10:23
  Speaker 4: It's pretty good.
• 1:10:27
  Speaker 4: Huh, it sounds delicious, it's?
• 1:10:31
  Speaker 4: Yeah, it's.
• 1:10:33
  Speaker 4: Uh, it's their bottled in bond Means that they have a bottled in bond warehouse on premise, correct, because this is six year.
• 1:10:43
  Speaker 4: So let's just say this is six year, 2023.
• 1:10:47
  Speaker 4: So we are talking about 2017, right?
• 1:10:55
  Speaker 5: Actually mine was fall of 2016.
• 1:10:58
  Speaker 4: Do you okay?
• 1:10:59
  Speaker 4: Okay, so that could be it too.
• 1:11:01
  Speaker 4: It's only $50.
• 1:11:04
  Speaker 4: I went out and for the podcast pick this up, you know, just for the podcast.
• 1:11:12
  Speaker 4: Initially A podcast because it's available in your stores.
• 1:11:19
  Speaker 4: Yeah, readily available everywhere but it's a $50 bottle.
• 1:11:25
  Speaker 4: So if you're looking for something that's uh, not 129, 149, three $300, this will get you to the Bards Tom bourbon company collection, and it's a weeded Tons of caramel.
• 1:11:47
  Speaker 4: Do you have this or no?
• 1:11:51
  Speaker 5: I'll just have it up what.
• 1:11:56
  Speaker 4: So, so, pour up buddy.
• 1:11:58
  Speaker 4: Look, aren't you gonna, aren't you gonna taste that bitch?
• 1:12:05
  Speaker 5: Look, I don't taste it that much.
• 1:12:08
  Speaker 4: Yeah, but taste it now, now that it's been sitting in your.
• 1:12:10
  Speaker 4: It's been sitting in that bottle.
• 1:12:13
  Speaker 4: I mean everybody, if there's anything, okay.
• 1:12:17
  Speaker 4: So walker says there are barrel.
• 1:12:18
  Speaker 4: They are doing barrel thieving tours.
• 1:12:21
  Speaker 4: Okay, yes, it's with the origin series now.
• 1:12:25
  Speaker 4: They're delicious.
• 1:12:26
  Speaker 4: Got big that in In in glass right now.
• 1:12:30
  Speaker 4: So, so Okay, walker's drinking this with us.
• 1:12:35
  Speaker 4: So cheers, walker.
• 1:12:36
  Speaker 4: Um, I will say that CT got on a tour At Bards Tom bourbon company and when I go on saturday to pick once I pick up my um next saturday, not this saturday Once I pick up my bar top, I'm gonna head over to Bards Tom bourbon company and do that.
• 1:12:55
  Speaker 4: I.
• 1:12:55
  Speaker 4: I should go online and book that tour right now, that whiskey thieving tour.
• 1:13:01
  Speaker 5: Super nice, he's got that tornado spin going on.
• 1:13:04
  Speaker 4: I think it more looks like um what is it?
• 1:13:07
  Speaker 4: Uh, you've got Parkinson's.
• 1:13:09
  Speaker 4: It looks like you have Parkinson's.
• 1:13:12
  Speaker 5: Red syndrome, not Parkinson's.
• 1:13:15
  Speaker 4: That's a shaking syndrome Parkinson's.
• 1:13:17
  Speaker 4: It looks like you got Parkinson's.
• 1:13:19
  Speaker 4: All you're doing is shaking it.
• 1:13:20
  Speaker 4: Don't try and spin.
• 1:13:24
  Speaker 5: Hey, you see, t my mother had Parkinson's.
• 1:13:27
  Speaker 5: Please, please, don't, please, don't do that on the podcast.
• 1:13:31
  Speaker 4: I'm not doing shit, that's it still looks like I'm not, I'm gonna.
• 1:13:36
  Speaker 4: I'm gonna double down.
• 1:13:37
  Speaker 4: If your mom was spinning right now, that's how she would spin.
• 1:13:44
  Speaker 4: So fuck you Anyways.
• 1:13:48
  Speaker 4: Oh my god, what are we looking at?
• 1:13:53
  Speaker 4: All right, so we're getting a little long, so we'll do that, so we'll finish up For $50.
• 1:14:02
  Speaker 4: That's delicious.
• 1:14:06
  Speaker 5: That's sweet, delicious, creamy.
• 1:14:09
  Speaker 4: I mean, think about honestly, 100% their contract distilling with a bunch of people who bring their own distillers in.
• 1:14:21
  Speaker 4: So you've already got Steve Nally, who at one point was at, I believe, makersmark.
• 1:14:29
  Speaker 4: He also you know the different he was at Makersmark went out to Colorado, was out in Colorado distilling and then came back to Bardstown Bourbon Company.
• 1:14:39
  Speaker 4: Plus you got Nick Smith, who's been learning from him.
• 1:14:42
  Speaker 4: Plus you bring in people like Greg Schneider and people like Mark Carter, who have pallets of phenomenal, understand what phenomenal whiskey is, and then you're talking about aging and distilling with them.
• 1:15:05
  Speaker 4: Just think about the knowledge even that Steve has brought in, or what Nick has learned.
• 1:15:11
  Speaker 4: I mean, nick is young for a distiller, there's no doubt about it, and he's learned so much from Steve and you know that he's got this.
• 1:15:24
  Speaker 5: He came straight from the University of Kentucky to work there, I'm not mistaken, and with all the degrees he's had in, oh my gosh, nick has got a plethora of knowledge and he's got control, plus he's got Steve who knows how it was done before I mean, so you're just looking at.
• 1:15:57
  Speaker 5: I believe, like I say, steve knew how it was done in the old days, and then it was like then you bring in Nick, who has all this computer knowledge, the new technology, and then you match them together, and then, when you bring all that together, and then it just this is what you get.
• 1:16:22
  Speaker 5: This is what you get, just all this different stuff.
• 1:16:28
  Speaker 4: So then you throw in Aaron Harris comment that Dan Callaway is Bardstown bourbon companies blender who has an insane palate.
• 1:16:40
  Speaker 4: So now you're just talking about the best of the best.
• 1:16:46
  Speaker 4: You're talking about like all star.
• 1:16:49
  Speaker 4: It's like an all star game in bourbon.
• 1:16:54
  Speaker 4: Just, they've all met.
• 1:16:56
  Speaker 4: And it's the greatest thing, as Aaron and we've talked about this many times with Aaron is that what's so amazing about the bourbon industry?
• 1:17:08
  Speaker 4: Because we haven't reached that plateau where you're competing, because every distillery keeps selling all that they make.
• 1:17:23
  Speaker 4: They might compete for shelf space, but there's nothing that really sits.
• 1:17:30
  Speaker 4: If you know what you're doing.
• 1:17:31
  Speaker 4: Any distillery producing good whiskey it hits the shelf and, no matter what, either sells right away or eventually sells Now.
• 1:17:43
  Speaker 4: If you produce a lot, it will be on the shelf and keep getting replenished, but overall we haven't reached that point.
• 1:17:53
  Speaker 4: So the industry is amazing how everybody shares.
• 1:17:58
  Speaker 4: Even talking about with Ryan Lang when he was setting up his distillery in Ohio, how many Kentucky distilleries were willing to pitch in and help him do what he had to do to set up this distillery.
• 1:18:13
  Speaker 4: It's just like there's nothing like this in Ohio.
• 1:18:17
  Speaker 4: It's not like there's a bunch of Ohio distilleries that could help him.
• 1:18:20
  Speaker 4: He needed help from a lot of people in the industry and when we were down there he talked about how open you go down to Kentucky and how open they are to share, because they all know how cool it Go ahead.
• 1:18:36
  Speaker 4: The operator had been and then worked his way up.
• 1:18:40
  Speaker 5: So yeah, that's cool.
• 1:18:43
  Speaker 5: I thought he always started at the Barstown bourbon company.
• 1:18:47
  Speaker 5: So I stand corrected.
• 1:18:50
  Speaker 4: So thank you, aaron.
• 1:18:53
  Speaker 4: We are humble in what we, what we are doing, and we learn all the time, and this is this is what I love about doing the podcast and sharing information.
• 1:19:05
  Speaker 4: There's a lot of people who are there to correct us when we're wrong, but they do it in a way that isn't you know, not like we are pieces of shit, like most of the comments I get on my YouTube channel.
• 1:19:20
  Speaker 4: Because I, because somebody, drilled a barrel and there's wood chips in their whiskey for some.
• 1:19:28
  Speaker 4: So somehow wood chips are different than aging six years in a barrel.
• 1:19:34
  Speaker 4: Like, somehow those same wood chips that made the barrel are going to do something bad to the whiskey.
• 1:19:40
  Speaker 4: Like, yeah, when I'm drinking it after I drilled it, if there's a wood chip or two in the barrel, I will pick it out with my hands.
• 1:19:51
  Speaker 4: That I sanitized with the bourbon before I started.
• 1:19:55
  Speaker 4: All right, give me the char.
• 1:20:02
  Speaker 4: So yeah, aaron, I would definitely say the char of the barrel.
• 1:20:08
  Speaker 4: One guy made a, made a comment that now there's wood particulates in your whiskey.
• 1:20:15
  Speaker 4: I'm like how are you?
• 1:20:17
  Speaker 4: What do you think?
• 1:20:20
  Speaker 4: What do you think?
• 1:20:20
  Speaker 4: Colors?
• 1:20:21
  Speaker 4: The bourbon brown wood part.
• 1:20:23
  Speaker 4: It's in char.
• 1:20:27
  Speaker 5: You know you know, I got to make mention of this, Aaron.
• 1:20:30
  Speaker 5: That is by far the best reel that I have made to this day, With you making that comment about you trying to pull the char out of the when we were receiving for that barrel.
• 1:20:50
  Speaker 5: Oh my gosh, that was so funny who was a vodka.
• 1:20:55
  Speaker 4: Oh, the guy that was yeah, and definitely, and somehow, if you think vodka is better for you, drink away.
• 1:21:06
  Speaker 5: All right With your liver there, buddy Right.
• 1:21:10
  Speaker 4: So the last series is let's just share the screen.
• 1:21:16
  Speaker 4: And we've covered.
• 1:21:17
  Speaker 4: Let's go back.
• 1:21:19
  Speaker 4: We've covered the origin series.
• 1:21:21
  Speaker 4: So we've got started off with origin, we've done the discovery of the collaborative distillery collection, but the fusion series is the last.
• 1:21:31
  Speaker 4: Okay, the fusion and the story.
• 1:21:36
  Speaker 4: Yeah, I'm on a.
• 1:21:40
  Speaker 4: I think the distillery is similar to, if I'm not mistaken, which one Amaronari should do is wait, wait wait, wait Fusion.
• 1:21:54
  Speaker 4: Okay, fusion, let's go to the fusion series.
• 1:21:56
  Speaker 4: So fusion, this is nine and eight and I've got, I believe, for my fusion series.
• 1:22:05
  Speaker 4: I have right here.
• 1:22:13
  Speaker 5: Or three.
• 1:22:14
  Speaker 4: I've got number four right here 41% can.
• 1:22:20
  Speaker 4: You've got three.
• 1:22:23
  Speaker 4: I have that too, but I put the fusion four in there because it's the newest one.
• 1:22:28
  Speaker 4: So fusion series we're on nine and I have four.
• 1:22:36
  Speaker 4: You have three.
• 1:22:37
  Speaker 4: I'm going to do learn more so I can tell you, you got five.
• 1:22:44
  Speaker 4: Okay, so I've got four and four is 48%.
• 1:22:48
  Speaker 4: Oh, so why am I trying to do this without my glasses?
• 1:22:54
  Speaker 4: Okay, we're doing a long podcast tonight, alright, because 40% Kentucky, 13 year, 11% bar stomp urban company three year, 15% bar stomp urban company three year and 34% bar stomp urban company four year.
• 1:23:16
  Speaker 4: The four year is 7816 12, the three year is 7816 12 and the three year is 60 corn and 40 rye.
• 1:23:28
  Speaker 4: So you got barley in the three year and four year, 15 and 34%, and then you got 11% corn rye three year and then the 40% Kentucky, 13 year.
• 1:23:40
  Speaker 4: So that's what four was.
• 1:23:42
  Speaker 4: Read what five was super Nash Number three.
• 1:23:47
  Speaker 4: Read what five was because I want to show everybody how it evolved.
• 1:23:56
  Speaker 5: I was a 54% bar stomp urban company four year and it was a 78% corn, 18% rye and 12% malted barley.
• 1:24:08
  Speaker 5: 4% bar stomp urban company three year and it was a 60% corn, 26% rye, 18% wheat and a 16% wheat and a 4% malted barley.
• 1:24:25
  Speaker 5: So that was a four grain right there.
• 1:24:27
  Speaker 5: And then 38% of Kentucky 11 year which is a 75% corn, 13% rye and a 12% malted barley.
• 1:24:40
  Speaker 5: So that's the second one was a 14% of a four grain bar stomp urban company.
• 1:24:50
  Speaker 4: So online.
• 1:24:51
  Speaker 4: This one is.
• 1:24:51
  Speaker 4: The first one is the bar stomp urban company, four year, which is 7521 rye and four barley.
• 1:24:58
  Speaker 4: And then the second one is the bar stomp urban company four year corn, 6026 wheat, 10 barley.
• 1:25:07
  Speaker 4: It's the same thing but a year older, right.
• 1:25:10
  Speaker 4: And then the last one is the 12 year, kentucky, 7513, 12.
• 1:25:19
  Speaker 4: So what happens is they just keep increasing in the fusion series.
• 1:25:28
  Speaker 5: The bar stomp urban company compared to years, the years, and I've got the four which let me look at the three which the Kentucky was the only thing is that, like the three in fusion three, the 18% in the middle one was only a three grain and it was corn 46%, 48% corn, 28% or 20% wheat and then 12% malted barley.
• 1:26:09
  Speaker 5: It was only a three grain but it was three year.
• 1:26:11
  Speaker 5: Both of these were three years.
• 1:26:14
  Speaker 4: Right, the four grain didn't come till the five year and now in fusion nine, or the three year in fusion five right was a three year and now it's a four year in nine, as far as the corn, rye, wheat and malted.
• 1:26:36
  Speaker 4: And then the main one is a four year, 75, when when you're talking three years so it gets keeps getting older what they're putting in that fusion series of the bar stomp urban company.
• 1:26:47
  Speaker 5: So initially it was 40%, kentucky, that was the most and that and in a is that it or something looks like there and it looks like there three they have like 42% of the third third portion and 18%, and so they're lessening in the in their proportions as they go along.
• 1:27:17
  Speaker 4: Yeah, that this is the one that it's 70% now.
• 1:27:21
  Speaker 4: The fusion used to be 70% when they started Kentucky, then it went to this one.
• 1:27:29
  Speaker 4: Here it's 40% Kentucky, and in the ones that they have now, the bar stomp urban company has replaced the Kentucky and the Kentucky as being we're trying to figure out a rhyme and reason.
• 1:27:43
  Speaker 5: But only it looks like the master blender Taster.
• 1:27:51
  Speaker 5: He's got his rhyme and reason going to it, but when you taste.
• 1:28:00
  Speaker 4: I will tell you everything I taste from bar stomp urban company they have down the flavor of big Kentucky bourbon.
• 1:28:13
  Speaker 4: It's just that simple, even though they're using, in some cases, indiana, but what you always get the char of the barrel and the oak of the wood, and then the carmels, the chocolates.
• 1:28:30
  Speaker 4: Now this fusion series of four is big time caramel chocolate mixed together with a nice long finish.
• 1:28:40
  Speaker 4: So you just got to keep it's.
• 1:28:44
  Speaker 4: This modern distillery definitely has a consistent flavor profile of a time tested, age old family distillery from Kentucky, one that's been around for years and years.
• 1:29:06
  Speaker 4: They've been able to, through modern technology and the people that they're using, keep a flavor profile that represents standard, classic, urban would you not?
• 1:29:23
  Speaker 4: agree.
• 1:29:23
  Speaker 4: Let's get this off.
• 1:29:29
  Speaker 5: Alright let's just do your view.
• 1:29:34
  Speaker 5: I just want to get a little bit of that three there just for a taste.
• 1:29:40
  Speaker 5: My gosh, that corn, that caramel.
• 1:29:45
  Speaker 4: Walker says fusion was their workhorse.
• 1:29:47
  Speaker 4: It's what got everybody on board.
• 1:29:50
  Speaker 4: But I mean honestly, what got everybody on board?
• 1:29:53
  Speaker 4: The name of the call then I was searching it online in 2019 was called the bar stomp urban company, but it was a restaurant and I'm like how is a distillery a restaurant?
• 1:30:04
  Speaker 4: And then I went there and then I understood, then I podcasted there and I understood fully.
• 1:30:10
  Speaker 4: They do everything top of the line.
• 1:30:15
  Speaker 4: Then you go to Green River with Aaron Harris and you understand that that place is making whiskey the same way they're making whiskey at Barstown Bourbon company.
• 1:30:30
  Speaker 5: Plus, they have the right guy in charge but once I've been to Barstown and then I went to Green River Mirren has taken history to the level of this year of you know this level.
• 1:31:01
  Speaker 4: Yeah, there's more at the Aussie Tyler.
• 1:31:04
  Speaker 4: It's definitely those brick.
• 1:31:06
  Speaker 4: You know the brick warehouses that they're aging in, and then you've got all the history at the print.
• 1:31:14
  Speaker 5: Even you took us into the the print room inside there and all that showing us that, and then then all of a sudden, then you see the new automation and all that and the new, new stools and everything like that going through there all the parts and the pieces and everything they're ordering and doing thing and what using, using Aaron's knowledge, plus Aaron is using Steve and Nick and everybody, so just just the teamwork bringing it up to code.
• 1:31:56
  Speaker 5: I mean, you know, you know the safety to fire code to all that other which you know it lack there all right, so let's get down to the last.
• 1:32:08
  Speaker 4: You explain this one, because I have no idea.
• 1:32:10
  Speaker 4: This is the distillery.
• 1:32:12
  Speaker 4: All right, we're gonna go right here, we're gonna do one last one and we're gonna sign off, because I've had enough bourbon.
• 1:32:19
  Speaker 4: So we hit the distillery collection.
• 1:32:25
  Speaker 4: So I don't even know how to say is it dosy Dan?
• 1:32:33
  Speaker 5: dosy dame dosy dame, yeah, finished in satyrines.
• 1:32:42
  Speaker 5: Bear satyrins, barons satry satin.
• 1:32:47
  Speaker 4: It's satine satyrin satyrin no satine barrels.
• 1:32:53
  Speaker 4: I learned that from Rebecca teens barrels so that's a teens satine.
• 1:33:04
  Speaker 5: Well, because this is a distillery collection.
• 1:33:08
  Speaker 4: Do you have some?
• 1:33:09
  Speaker 4: So the tasting notes are honey raisin with cinnamon and white flowers, blend marmalade and toasted almond, creating a complex aroma.
• 1:33:20
  Speaker 4: Highlights the best sartine barrel and rye on the palette, ripe grapes and caramel lead to toasted oak, rounding out this exquisite premium bore.
• 1:33:32
  Speaker 4: We're talking about it because I really want it 82% Kentucky tenure and 18 Indiana six year the.
• 1:33:41
  Speaker 4: They were able to get some fantastic whiskey, obviously, and they made this bourbon.
• 1:33:47
  Speaker 4: So I would say, based off of everything I tasted so far, you need to get it.
• 1:33:53
  Speaker 4: Now there's the bourbon pursuit one.
• 1:33:55
  Speaker 4: Do you want to read up on that one?
• 1:33:57
  Speaker 4: Because I don't have it, we don't, I don't have it, I.
• 1:34:02
  Speaker 4: I saw it there and I it was um, what would you say?
• 1:34:08
  Speaker 4: I purchased another bottle?
• 1:34:10
  Speaker 4: I would I only when you go to Bards down bourbon company, when you're you're another to.
• 1:34:15
  Speaker 5: I got the triple blended stave so where are other?
• 1:34:22
  Speaker 4: I'm trying to find other, do you?
• 1:34:23
  Speaker 4: So?
• 1:34:24
  Speaker 4: This is the distillery collective collection when they scroll get the scroll.
• 1:34:34
  Speaker 4: I, I hit scroll.
• 1:34:38
  Speaker 4: Oh, I don't think I have no, I'm scrolling.
• 1:34:43
  Speaker 4: Scroll further.
• 1:34:44
  Speaker 4: How do you scroll?
• 1:34:49
  Speaker 5: on that error there you go up, click on the error.
• 1:34:53
  Speaker 4: See there, there's one more, the fur cullin.
• 1:34:58
  Speaker 4: Do you have that one?
• 1:35:00
  Speaker 5: click up scroll over, scroll over there you go I told a C Dane bourbon it's just the only three they got yeah, those are the three which we don't have, so we're gonna read about this one that's not a distillery collection.
• 1:35:21
  Speaker 4: Which one is that?
• 1:35:21
  Speaker 5: it's no, there it's an older one, triple blended state finish where did you get?
• 1:35:32
  Speaker 4: that yeah, that's nice of you to tell me.
• 1:35:36
  Speaker 5: I'm gonna do.
• 1:35:36
  Speaker 5: I'm gonna do the law the law of our day.
• 1:35:45
  Speaker 5: When I bought this t-shirt, I went in there and got this t-shirt the tool, tool, badass t-shirt is that when we were having?
• 1:35:53
  Speaker 4: is that when we were having lunch with our wives?
• 1:35:57
  Speaker 5: yep, yeah, yeah, because I also bought to the barstown bourbon lip gloss things for my wife Chris he says Supernash has tricks?
• 1:36:13
  Speaker 4: he does.
• 1:36:13
  Speaker 4: He definitely is always tricking me.
• 1:36:17
  Speaker 4: So he finds the good bottles while we're together, buys them and then rubs it in my face.
• 1:36:23
  Speaker 4: That's kind of how that works, christy.
• 1:36:25
  Speaker 4: Alright, aaron approves of your t-shirts, aaron, hey, aaron, do you approve of my hat?
• 1:36:40
  Speaker 5: I'd read this, but gosh, I can't.
• 1:36:42
  Speaker 5: I must read this little white letter, and on this gray can't help you out.
• 1:36:50
  Speaker 4: It's not on the website.
• 1:36:51
  Speaker 4: This is old fucker trying to read, and that this is a note to all bourbon distilleries.
• 1:37:00
  Speaker 4: They need to up their game on some bottles.
• 1:37:03
  Speaker 4: You only get 10 seconds of this.
• 1:37:09
  Speaker 5: This doesn't actually say exactly what this does holy crap collaboration and exclusively come together in our distillery collection.
• 1:37:23
  Speaker 5: These one-time, limited offering present the best of our dedication to the art and science of bourbon, from experimental finishes to the unique single barrels.
• 1:37:35
  Speaker 5: This bottle encapsulates our approach to whiskey making.
• 1:37:43
  Speaker 5: Every time you visit, there is something new to discover and take home.
• 1:37:48
  Speaker 5: After your Bart's down experience, it's both the journey and the destination shit yeah all this is a blend of straight finished, straight blend of straight whiskey is finished with oak staves.
• 1:38:05
  Speaker 5: Little 2057, 109 proof alright, so we'll just taste it taste away.
• 1:38:20
  Speaker 4: I'm, I'm doing the lobby it's a nice one, karen, would you?
• 1:38:28
  Speaker 4: Get it the lobby is very grapey.
• 1:38:35
  Speaker 4: It's a nice wine.
• 1:38:37
  Speaker 4: Finish.
• 1:38:40
  Speaker 5: I'm all out of the lobby.
• 1:38:45
  Speaker 4: The good one it's chocolate and wine.
• 1:38:47
  Speaker 4: Oh, that is good.
• 1:38:54
  Speaker 4: I that's too much whiskey in a night.
• 1:38:59
  Speaker 4: It's like wasn't planning on sipping on all of them and tell but but why was I not?
• 1:39:08
  Speaker 4: I'm with super Nash.
• 1:39:09
  Speaker 4: Super Nash, this is what he does.
• 1:39:14
  Speaker 5: Cheers brother cheers brother children this triple stave is a bit oaky, but sweet aromatic caramel a part, with maybe what?
• 1:39:38
  Speaker 4: it's what I thought.
• 1:39:42
  Speaker 4: You had an F instead of a.
• 1:39:43
  Speaker 4: T right what?
• 1:39:46
  Speaker 4: Okay, oh my god, I just like I just saw.
• 1:39:56
  Speaker 4: So Aaron said quit winning quit whining no, that's winning whining.
• 1:40:08
  Speaker 4: I'm never gonna quit winning Aaron like plum.
• 1:40:17
  Speaker 5: I'm getting like a tart.
• 1:40:18
  Speaker 5: Well, you even know what a plum taste like the ones off the tree, not the ones that you wait, you mean the ones that grow in the ground.
• 1:40:49
  Speaker 4: You do know the ones in the grocery store.
• 1:40:51
  Speaker 5: Nash grow tree too thank you, aaron oh my gosh, you have had too much.
• 1:41:14
  Speaker 4: I'm not gonna take you.
• 1:41:16
  Speaker 4: I better as you're gonna talk about how well, how else do?
• 1:41:29
  Speaker 5: they grow.
• 1:41:31
  Speaker 4: I'm the one who's had too much.
• 1:41:33
  Speaker 4: He's your, all right, I will take us out, all right, everybody it's like what we're on Facebook and YouTube live.
• 1:41:56
  Speaker 4: We are also on Instagram and X.
• 1:42:02
  Speaker 4: Where where else are we as far as our media podcast that you can think of.
• 1:42:14
  Speaker 5: These are one of the ones that I didn't even know yeah, but we're on Apple iHeart Spotify, okay, everybody listen to you, to us, in your car while you're driving.
• 1:42:33
  Speaker 4: You know, check us out so Walker defended you, he says.
• 1:42:38
  Speaker 4: He says I know the ones that he is talking about heart plum versus sweet plum, you never know which one you're gonna get.
• 1:42:48
  Speaker 4: So Walker comes to your defense.
• 1:42:52
  Speaker 5: Right there you, we got a meat, walker right absolutely and matter of fact, he said that he wants to meet up with us when we go down next weekend all right, aaron's out, everybody's out.
• 1:43:12
  Speaker 4: And Walker says remember good bourbon equals good times with good friends.
• 1:43:18
  Speaker 4: Remember to drink responsibly.
• 1:43:23
  Speaker 4: Don't drink and drive and live your life dangerously little Steve's gonna take us out.
• 1:43:33
  Speaker 4: No, go out, drink some barstown bourbon company.
• 1:43:41
  Speaker 4: I tell you, we must die.