Latest / The Scotchy Bourbon Boys / Bourbon Adventures: Exploring Maker's Mark Cellar Aged 2024, Bourbon Events, and Exclusive Tastings

Transcript

Bourbon Adventures: Exploring Maker's Mark Cellar Aged 2024, Bourbon Events, and Exclusive Tastings · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:45
  Speaker 1: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 3:02
  Speaker 1: We'll be right back.
• 3:03
  Speaker 1: Yeah, all right, welcome back to this repeal day podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: All for all you live people.
• 3:11
  Speaker 1: We're here a little bit early 7 pm so we should get some new people, some new blood.
• 3:15
  Speaker 1: Normally start at 8.30 Eastern Standard.
• 3:17
  Speaker 1: Tonight we're starting at 7 because we got a Green Bay Packer game against the Detroit Lions and, as a huge Green Bay Packer fan, I'm psyched up for this tonight.
• 3:25
  Speaker 1: But I'm going to use this as prep.
• 3:27
  Speaker 1: This is kind of like a tailgate party for me tonight.
• 3:30
  Speaker 1: And Jug it I think that's what his name, or let's see what's it Juggles, juggles, jug, jug R.
• 3:40
  Speaker 1: Hello man, hello on YouTube.
• 3:42
  Speaker 1: Good to see you watching.
• 3:43
  Speaker 1: Good to see Walker here.
• 3:44
  Speaker 1: Hydro Man's here Got a bunch of people.
• 3:46
  Speaker 1: This should be a lot of fun.
• 3:48
  Speaker 1: The way that we usually work.
• 3:50
  Speaker 1: This is right now.
• 3:51
  Speaker 1: I'm about to do some promotional stuff that I've been doing from day one.
• 3:56
  Speaker 1: We are in our sixth season and remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 4:07
  Speaker 1: You can get these beautiful Glen Karens, you can get t-shirts, and also the bourbon balls should be getting made this weekend, so we will be putting those up.
• 4:17
  Speaker 1: Plus, we're going to have a really cool special that we're going to be basically having our barrel picks with the Glencairn and bourbon balls, all for the holidays.
• 4:27
  Speaker 1: So check that out sometime next week early.
• 4:31
  Speaker 1: I'll be talking about it on the next podcast on Tuesday.
• 4:33
  Speaker 1: But we're on all social media.
• 4:36
  Speaker 1: We are on Facebook, youtube, instagram and X, plus all the major podcast formats, mainly iHeart, apple and Spotify, but everywhere else that you listen and I thank everybody who listens everywhere else so much but no matter where you're listening, where you're watching, remember like, listen, comment and subscribe and then leave good feedback wherever you can, because that's very important the more we are just getting on a roll.
• 5:06
  Speaker 1: We're getting between 15,000 and 20,000 people listening a week to both our podcasts and it's great.
• 5:13
  Speaker 1: Weller 107 or Seller Aged or Baker 7, that is what Joseph Booker asked and I'm going to say at the moment, based off all that, they're all good, but the 2023 Cellar Age for sure.
• 5:28
  Speaker 1: But I will tell you after I drink this the 2023 Cellar Age at first I wasn't impressed, but after it sat for a good period of time, it became something that was so special that I was just jacked on it.
• 5:41
  Speaker 1: So 2024, I think it started off way better.
• 5:44
  Speaker 1: I'm just.
• 5:45
  Speaker 1: This has been sitting for about a month now, since I picked it up in.
• 5:49
  Speaker 1: Well, I picked it up in September, so we're talking about October, november, so it's two months down.
• 5:55
  Speaker 1: So this should be exactly where I want it to be tonight.
• 5:58
  Speaker 1: So that's what we're doing with that.
• 6:00
  Speaker 1: But also we got a lot of good things coming up for the Scotchy Bourbon Boys.
• 6:05
  Speaker 1: Next Thursday, a week from now, we will be having probably around 4 pm going live for sure on YouTube.
• 6:13
  Speaker 1: If I could swing it on Facebook, if I could swing it on YouTube, I will.
• 6:18
  Speaker 1: But we are going to be at Four Roses with Brent Elliott in the lab doing a live podcast.
• 6:25
  Speaker 1: We're supposed to arrive at three, hopefully, or up and running and up on between 3.30 and four o'clock.
• 6:31
  Speaker 1: Look for us to go live next Thursday with Brent Elliott.
• 6:35
  Speaker 1: And then also we are also then Friday you're going to have an early morning, 10 am, 11,.
• 6:43
  Speaker 1: Between 10 and 11 would be my guest.
• 6:45
  Speaker 1: We are going to be with Jolie Kasperzak and Alan Bishop at the Old Homestead Distillery in Patoka Lake, indiana.
• 6:55
  Speaker 1: But I want to tell the old Dale Bishop I'm going to say I'm saying prayers for you.
• 7:02
  Speaker 1: He's going to be going in for hip replacement surgery and I've just been.
• 7:08
  Speaker 1: Dale is such he's a treasure to whiskey.
• 7:14
  Speaker 1: He's a fantastic individual, he's Alan's father and I wish him nothing but the best.
• 7:21
  Speaker 1: So that's what we're going to be doing that morning.
• 7:24
  Speaker 1: If all goes well, on Wednesday, with the surgery, that morning we will be there with Alan Bishop and then it's just the whole weekend.
• 7:32
  Speaker 1: We're going to be at Maker's Mark and whatnot.
• 7:33
  Speaker 1: So there's that.
• 7:36
  Speaker 1: Plus, we have our Scotchy Bourbon Boys Christmas party.
• 7:38
  Speaker 1: Everybody, remember it's going to be at the Gervasi Stillhouse, at the Gervasi Vineyards and Resort here in Canton, ohio.
• 7:46
  Speaker 1: Everybody, if you're close, you're welcome.
• 7:49
  Speaker 1: It's 7 pm, friday, january 27th.
• 7:52
  Speaker 1: There's going to be a ton of stuff happening.
• 7:55
  Speaker 1: There's going to be lots of great whiskey, bourbon, great people, the Scotchy Bourbon Boys.
• 8:02
  Speaker 1: We've got CT Super Nash coming in from out of town myself.
• 8:05
  Speaker 1: Roxy Whiskey will be there.
• 8:08
  Speaker 1: I haven't talked to you know there's a lot of stuff you've got to go through and you know it's going to be a lot of fun.
• 8:15
  Speaker 1: So you know, if you're able to get to this area and we have you, you know we have a lot of our fans if you're able to come up to this area.
• 8:24
  Speaker 1: Make sure you get up here because that is going to be an event and there's a lot of people coming.
• 8:30
  Speaker 1: This year we had a good.
• 8:31
  Speaker 1: We had a good turnout last year.
• 8:33
  Speaker 1: Uh, it just seemed like there was a lot of people at that time.
• 8:37
  Speaker 1: There was a virus going around and I had even roxy couldn't even attend.
• 8:41
  Speaker 1: I ran that one by myself and it was nowhere near as fun, but she should be fine and healthy this year and we're going to be ready to go, so that's going to be a blast Now.
• 8:52
  Speaker 1: I'm sipping on right now because today is repeal day, so I wanted to quick, you know, go over.
• 8:58
  Speaker 1: We'll dump this there and I'm going to come over here and for all you people on YouTube, I will read it for you.
• 9:07
  Speaker 1: But the people on you know, and the people on Facebook, we will get this.
• 9:14
  Speaker 1: Nope, that's not it.
• 9:17
  Speaker 1: Where is it?
• 9:18
  Speaker 1: Yep, that's it here.
• 9:18
  Speaker 1: We will share this screen.
• 9:19
  Speaker 1: Where is it?
• 9:19
  Speaker 1: Yep, that's it.
• 9:20
  Speaker 1: We will share this screen here.
• 9:23
  Speaker 1: We're on share screen.
• 9:25
  Speaker 1: Right, it's right over here, is that it?
• 9:27
  Speaker 1: Yeah, we're sharing the screen.
• 9:30
  Speaker 1: I hope you all can see that the 13 years of prohibition were a dark time for the United States as the criminalization of alcohol led not only to the rise in civil delinquency and organized crime, but also to the loss of customs associated with the production, preparation and consumption of alcohol.
• 9:53
  Speaker 1: We celebrate Repeal Day because December 5th marks a return to the rich tradition of craft fermentation and distillation to the rich tradition of craft fermentation and distillation, the legitimacy of the American bartender as a contributor to the culinary arts and the responsible enjoyment of alcohol as a sacred social custom.
• 10:12
  Speaker 1: Conveniently located halfway between Thanksgiving and Christmas, at a time when most Americans are probably not spending time with family, repeal Day presents a wonderful occasion to get together with friends and pay tribute to our constitutional rights.
• 10:28
  Speaker 1: We have the constitutional ability to do so.
• 10:32
  Speaker 1: Unlike St Patrick's Day or Cinco de Mayo, repeal Day is a day that all Americans have a part in observing because it is written in our Constitution.
• 10:42
  Speaker 1: No other holiday celebrates the laws that guarantee our rights and repeal and repeal day has everything to do with our personal pleasure.
• 10:56
  Speaker 1: So this day when they finally repealed prohibition, I mean they put the probe.
• 11:00
  Speaker 1: Nobody ever says it, but prohibition actually put us in the Great Depression, and there's so many things that distilling alcohol means to our culture and our society, and our industries and our farmers.
• 11:20
  Speaker 1: The original aspect of why we banned distills alcohol is because after a crop, you know corn wheat, especially whiskey when you're using the cereal grains, you grow it and only so much of it can be consumed before it starts to get moldy and rot.
• 11:43
  Speaker 1: So the farmers could get all their stuff to market, and if they didn't sell it, all they would do is distill it.
• 11:51
  Speaker 1: Not only then, when you distill the grains, the amount of space it takes to store it is reduced greatly.
• 12:02
  Speaker 1: So then it can also and in the early days was used as currency.
• 12:08
  Speaker 1: They would trade their whiskey for seeds.
• 12:12
  Speaker 1: There was all different ways of what they were doing and it was very important, and it was very important to the United States in 1916 and then leading up to 1920 when repeal, when prohibition started, the farmers didn't have to grow crops.
• 12:30
  Speaker 1: There was a 13-year barrel producing.
• 12:37
  Speaker 1: You didn't have to produce the barrels to put the whiskey in.
• 13:28
  Speaker 1: I mean, there was so much that was that evolved from this, and so Prohibition Day is always kind of special because it reestablished the ability of the government to regulate how much is being produced.
• 13:48
  Speaker 1: It also established the ability to build back up the proper way, so everybody wasn't just getting shit-faced in in the street.
• 13:59
  Speaker 1: So prohibition is a really kind of a cool day.
• 14:03
  Speaker 1: We celebrate it, uh, and I'm gonna go back quickly to stop sharing.
• 14:09
  Speaker 1: It should be right.
• 14:10
  Speaker 1: Where is it?
• 14:11
  Speaker 1: Uh?
• 14:12
  Speaker 1: Is it down here?
• 14:14
  Speaker 1: Uh, let's see.
• 14:15
  Speaker 1: Oh, my god, usually it's just right here, right?
• 14:21
  Speaker 1: I don't know, um, let's see close on it, for is it enter full screen?
• 14:31
  Speaker 1: No, I don't set up professional.
• 14:36
  Speaker 1: Oh, come on, where is the sharing button?
• 14:42
  Speaker 1: Holy crap, that's usually not a problem.
• 14:45
  Speaker 1: I haven't ever had a problem stopping sharing, but I'm having the problem right now.
• 14:53
  Speaker 1: I don't see it.
• 14:54
  Speaker 1: Let's see.
• 14:54
  Speaker 1: Right now, I don't see it, let's see.
• 15:05
  Speaker 1: Oh, okay, let's see, enter full screen.
• 15:06
  Speaker 1: Oh, there it is.
• 15:06
  Speaker 1: Stop sharing there.
• 15:07
  Speaker 1: Sorry folks, that was, uh, you can see me now, let's see, can't get my hands on it.
• 15:12
  Speaker 1: Okay, he was looking for cellar age, uh, coming down, all right, so, all right.
• 15:18
  Speaker 1: So that's you know.
• 15:20
  Speaker 1: I'm actually drinking this special repeal batch that Jim Beam made a couple years ago.
• 15:26
  Speaker 1: Very, I find it delicious.
• 15:29
  Speaker 1: It's a straightforward drinking man's bourbon, and it was made in honor of how whiskey was being made at the time of repeal, and so cheers to that, all right.
• 15:47
  Speaker 1: So there's another aspect of what's about to happen is that I just want to, before we start the cellar age barrel bashing is that bourbon and whiskey has so much to do with friendship?
• 16:01
  Speaker 1: I want to say that.
• 16:08
  Speaker 1: Let's see.
• 16:09
  Speaker 1: He's on All right.
• 16:14
  Speaker 1: Where would I go for this?
• 16:16
  Speaker 1: I should go.
• 16:17
  Speaker 1: No, I'm just going to leave that around.
• 16:20
  Speaker 1: But I was able to.
• 16:22
  Speaker 1: I was able.
• 16:25
  Speaker 1: I might be able to do it here.
• 16:28
  Speaker 1: Just let me see Message messenger.
• 16:33
  Speaker 1: I'm looking for it.
• 16:35
  Speaker 1: We'll go over here.
• 16:38
  Speaker 1: Nope, I'm not even able to do it on that.
• 16:44
  Speaker 1: I probably can do it right here, though.
• 16:46
  Speaker 1: Go over here.
• 16:48
  Speaker 1: I just got something right here.
• 16:55
  Speaker 1: Lillian Sinclair oh, I went down here.
• 16:59
  Speaker 1: Everybody I saved too.
• 17:04
  Speaker 1: Andrew Lucas, there you go.
• 17:05
  Speaker 1: Andrew just contacted me on Facebook.
• 17:10
  Speaker 1: He basically one of the cool things that he did was uh, he's like I really love the bardstown bourbon company.
• 17:27
  Speaker 1: 12th discovery series, discovery series 12th and he's like I want to send you a sample because I think it's bourbon of the year, and I'm like send me a sample, please.
• 17:39
  Speaker 1: So today it arrived.
• 17:41
  Speaker 1: So we will be talking about this Discovery Series 12, batch 12 from Bardstown next week sometime with Super Nash and me.
• 17:51
  Speaker 1: We're going to talk about it.
• 17:52
  Speaker 1: The Bardstown collection is fantastic.
• 17:54
  Speaker 1: I mean, I've had so many good ones, but this is 115.2 proof, 57.6%, and I'll have some details on it.
• 18:01
  Speaker 1: But I really kind of like love the bottle that he put it in.
• 18:05
  Speaker 1: It says barrel proof.
• 18:06
  Speaker 1: You get this and it's just a sample.
• 18:08
  Speaker 1: This is just an example of how Are we paused here?
• 18:15
  Speaker 1: Aw damn, what happened?
• 18:21
  Speaker 1: Okay, so that's crazy, all right.
• 18:25
  Speaker 1: So I just wanted to make sure we weren't paused.
• 18:28
  Speaker 1: All right, it seems like we're not.
• 18:30
  Speaker 1: I brought that out.
• 18:32
  Speaker 1: We're back running, all right.
• 18:34
  Speaker 1: So I don't like to have any technical problems and so far it's not, but I'm you know what.
• 18:48
  Speaker 1: What I will say is it seems like I'm expecting them and none are happening, but I'm making them up.
• 18:51
  Speaker 1: So I thank everybody for coming tonight and watching.
• 18:52
  Speaker 1: So that's just what I wanted to say.
• 18:54
  Speaker 1: Whiskey again, I like to stress this Whiskey is the glue that leads everybody together to be friends and meet new people, and the social aspect of the importance of the distilled beverage in just society.
• 19:12
  Speaker 1: But in my life, ever since I started doing this, I've made more friends that I consider real friends, people and everybody.
• 19:23
  Speaker 1: It just transcends everything.
• 19:26
  Speaker 1: All the bullshit is left out.
• 19:28
  Speaker 1: You can have a pour with anybody and I firmly believe that, and it's so.
• 19:34
  Speaker 1: You know people get you choir so much, so you want to share it with people, so you find yourself sharing it in a lot of places.
• 19:43
  Speaker 1: You didn't think that you might ever share it and it's just a fantastic culture to be in and I love being in this culture.
• 19:53
  Speaker 1: I love being able to do this.
• 19:55
  Speaker 1: I love making a little bit of we're starting to make a little bit of money off of it, but we really appreciate all of you watching and supporting us and as we go further, I'm going to be doing this a little.
• 20:09
  Speaker 1: Just keep doing this a little bit more and more professional.
• 20:12
  Speaker 1: As we go along, I feel like I got my feet under myself.
• 20:17
  Speaker 1: It's not.
• 20:19
  Speaker 1: It's growing at a rate where at first, I thought it was too fast, but I don't think it's too fast.
• 20:26
  Speaker 1: I think I've caught up to it.
• 20:27
  Speaker 1: So let's hopefully make it grow too fast.
• 20:30
  Speaker 1: I would like that to happen.
• 20:31
  Speaker 1: That would be really cool.
• 20:33
  Speaker 1: If you're watching on Facebook or YouTube, we got Matt coming on Thanks for coming on tonight.
• 20:37
  Speaker 1: And we got feel free to comment watching on Facebook or YouTube.
• 20:40
  Speaker 1: We got Matt coming on, thanks for coming on tonight and, uh, we got.
• 20:44
  Speaker 1: Feel free to comment.
• 20:44
  Speaker 1: I'm I'm paying attention to all the comments.
• 20:46
  Speaker 1: Same thing on YouTube.
• 20:46
  Speaker 1: Really appreciate it.
• 20:47
  Speaker 1: That was where did?
• 20:47
  Speaker 1: Oh, that must've been my shadow freaking me out.
• 20:50
  Speaker 1: So anyways, uh, I'm going to finish up in a couple.
• 20:53
  Speaker 1: You know I'm shooting for about a 45 minute podcast, so we'll see what happens.
• 20:57
  Speaker 1: But that means we're about to get to the cellar age.
• 21:04
  Speaker 1: I don't got a Scotchy Bourbon Boys Glen Karen tonight, because a lot are dirty.
• 21:07
  Speaker 1: But I also got my Smaker's, mark Glen Karen, here to get ready to do the Old Louisville Whiskey Company which Amin down at Old Louisville.
• 21:23
  Speaker 1: If you get a chance, just look it up the Old Louisville Whiskey Company.
• 21:32
  Speaker 1: He is right in the Louisville, old Louisville area.
• 21:33
  Speaker 1: You got to stop by see him.
• 21:35
  Speaker 1: He's got so much going on there.
• 21:38
  Speaker 1: It's such a great experience and he's such a knowledgeable person about bourbon and whiskey and he likes to have good times with with everybody.
• 21:49
  Speaker 1: So you need to stop by and if you do, stop by, tell them that tiny of the scotchie bourbon boys and ct and super nast sent you that you heard about us and you wanted to check us out because that would be very important.
• 22:03
  Speaker 1: He would love to know that.
• 22:05
  Speaker 1: Uh, what he's doing here is working.
• 22:07
  Speaker 1: So this is the old louisville whiskey company barrel bashing segment of the scotchie bourbon boys.
• 22:13
  Speaker 1: The barrel bashing rating system consists of four different categories nose, body, taste and finish.
• 22:22
  Speaker 1: Those four categories have evolved as we went through.
• 22:26
  Speaker 1: They used to have equal importance but we decided as we went along that the nose and the body can have a total score of up to four barrel bashes and then the taste and the finish can have a final score of five barrel bashes each.
• 22:43
  Speaker 1: And if you find one category exceptional, then you then can give what we call a butt up up.
• 22:53
  Speaker 1: It evolved from that, folks, and if you give it a but-up-up, that means you could give a five, a six, and you can give a four, a five.
• 23:00
  Speaker 1: So that's if each category and you're only allowed to give one.
• 23:05
  Speaker 1: But I'm here to say that I broke the rules before much to other people's thing.
• 23:12
  Speaker 1: But you know, when you run your own podcast, if you want to give two-butt up-ups, you can.
• 23:17
  Speaker 1: So this seller aged and once again I can go here because I'm going to quick.
• 23:23
  Speaker 1: Let's share the screen and I'll read it to everybody.
• 23:28
  Speaker 1: Share Back up here.
• 23:32
  Speaker 1: I'm going to hit share.
• 23:34
  Speaker 1: We're going to have the repeal up, I believe.
• 23:37
  Speaker 1: Oh, what happened?
• 23:38
  Speaker 1: Nope, yes, that's wild turkey.
• 23:50
  Speaker 1: That is wrong.
• 23:51
  Speaker 1: So we'll go back to here.
• 23:52
  Speaker 1: Stop share, come back over here, share and Jimmy Ross.
• 23:54
  Speaker 1: There it is.
• 23:54
  Speaker 1: That's yeah, hit share.
• 23:59
  Speaker 1: No, I should.
• 24:00
  Speaker 1: Why does it keep doing that?
• 24:02
  Speaker 1: That is wrong.
• 24:04
  Speaker 1: All right, stop sharing.
• 24:06
  Speaker 1: I'll just I'm about to just stop share.
• 24:11
  Speaker 1: Try it one more time, folks.
• 24:13
  Speaker 1: Oh my God.
• 24:17
  Speaker 1: So that says Safari repeal.
• 24:19
  Speaker 1: It doesn't say Jimmy Russell's Safari Click.
• 24:25
  Speaker 1: It's right there One more time.
• 24:30
  Speaker 1: Nope, that's not working.
• 24:31
  Speaker 1: Or is it here?
• 24:36
  Speaker 1: Let's see?
• 24:38
  Speaker 1: Nope, I'm going to stop sharing and I'm just going to go back here.
• 24:48
  Speaker 1: I don't believe that's even.
• 24:50
  Speaker 1: Let's see what that was.
• 24:52
  Speaker 1: Yeah, I don't believe that should even be there.
• 24:56
  Speaker 1: I should have my other.
• 24:59
  Speaker 1: Oh well, I had the cellar aged with all the oh.
• 25:09
  Speaker 1: That sucks.
• 25:10
  Speaker 1: All right, I had all the different.
• 25:11
  Speaker 1: I had even the mash bill and everything.
• 25:17
  Speaker 1: I had even the match bill and everything, and all of a sudden, it's the seller age.
• 25:22
  Speaker 1: I know it's 70% corn, 12% red winter wheat, which gives you 70, 82, which then gives you 70% corn.
• 25:35
  Speaker 1: Okay, I gotta, I gotta look.
• 25:41
  Speaker 1: I'll look it up, folks.
• 25:42
  Speaker 1: I will just get a new window.
• 25:45
  Speaker 1: I can do this, I'm capable of doing this.
• 25:48
  Speaker 1: File, safari file, new window.
• 25:52
  Speaker 1: We'll hit new window and we'll just I should.
• 25:55
  Speaker 1: When I do this, when I type this in, actually it should give me.
• 26:02
  Speaker 1: Type this in, actually it should give me.
• 26:09
  Speaker 1: Uh yeah, seller, age makers mark.
• 26:10
  Speaker 1: Now I should be able to go to.
• 26:11
  Speaker 1: Where did I go?
• 26:13
  Speaker 1: The whiskey study?
• 26:20
  Speaker 1: Oh well, it's so.
• 26:23
  Speaker 1: I know it's aged, yes, all right, so it's aged between 12.
• 26:29
  Speaker 1: It's got 12 and 15 years and it's so.
• 26:33
  Speaker 1: 15% is aged 12 years this time and 85% is aged 13 years.
• 26:39
  Speaker 1: It's 59.65 ABV and it was in a new oak and it has the normal.
• 26:49
  Speaker 1: No, they're not going to give me the mash bill here, or are they Final thoughts?
• 26:55
  Speaker 1: They thought this year was a little bit oaky at this place and this place was the Whiskey Study study.
• 27:02
  Speaker 1: So I'll go off of that and, um, the the price is right around 175, 180, right there and um, let's go.
• 27:15
  Speaker 1: I think I have to just go back here and type in maker's mark mash bill, which that's the one there.
• 27:24
  Speaker 1: It is maker's mark, okay, so it's 70 percent corn, 16 soft red winter wheat and 14 malted barley.
• 27:34
  Speaker 1: That's what it is now the cool thing about this is that is a they.
• 27:39
  Speaker 1: You know we're talking about a 12, I think that's what it was saying.
• 27:44
  Speaker 1: We're going to go back right here again to the whiskey study.
• 27:48
  Speaker 1: Everybody we're talking about once again, 15% 12-year maker's mark and 85% 13-year maker's mark.
• 28:00
  Speaker 1: Now, the cool part about that is and I just want everybody to know the coolest part about that is for the longest time.
• 28:09
  Speaker 1: Thank you, thank you, andrew.
• 28:11
  Speaker 1: That was very appreciative of you.
• 28:13
  Speaker 1: Let's get this out now that I'm done with all that For the longest time.
• 28:18
  Speaker 1: When I was watching lots and lots of videos of Fred Minnick and also talking with Steve Coombs, everybody always talked about because Maker's Mark for the longest time was just Maker's Mark.
• 28:36
  Speaker 1: They didn't do anything else, they just made that.
• 28:39
  Speaker 1: They made.
• 28:40
  Speaker 1: The proof was always the same.
• 28:42
  Speaker 1: Made that, they made.
• 28:48
  Speaker 1: The proof was always the same.
• 28:49
  Speaker 1: And they came out and when everybody was responding, they started to respond with different expressions, like the private select that they do with.
• 28:56
  Speaker 1: They came up with the oak staves, the French oak staves and the different staves and the toasted staves, and that Private Select and Makers 46 came about.
• 29:09
  Speaker 1: That's what they decided, those staves when they added them and they kept it a bourbon process, that that would be Makers 46.
• 29:18
  Speaker 1: But it had so many different flavors they came out with the Private Selection, different flavors, they came out with the private selection and then they came out with barrel proof.
• 29:25
  Speaker 1: And when they came out with uh, I believe cast strength is what it's called makers mark cast strength everybody kind of was like, oh, now that's pretty damn good.
• 29:35
  Speaker 1: But everybody wanted further aged makers mark.
• 29:40
  Speaker 1: And because it's a weeded bourbon and because it's weeded, what was happening with Pappy and you know, pappy Van Winkle and the Wellers when they got to be 12 years old, there were some spectacular things, but Maker's Mark for the longest time wouldn't do it until cellar aged.
• 29:58
  Speaker 1: Now cellar aged is they take Maker's mark and they put it in their sellers that are on the property.
• 30:07
  Speaker 1: The barrels are in there.
• 30:08
  Speaker 1: It's a little bit more controlled atmosphere than what's happening in their rickhouses.
• 30:14
  Speaker 1: So the rickhouses are heat and going crazy.
• 30:17
  Speaker 1: But they put them in those sellers and let them go to 12, 13, 14 years.
• 30:22
  Speaker 1: Whichever they're doing the 12 and 13 this year with the 85% 13.
• 30:26
  Speaker 1: And that slows the ability as far as the oak getting in there.
• 30:32
  Speaker 1: And so last year it was fantastic, I mean, but at first I, when I first tried it at bourbon festival.
• 30:40
  Speaker 1: But then when Walker got it to me me, I think I ended up drinking a whole bottle of it.
• 30:45
  Speaker 1: It was just so good, and so now that this has been sitting for two months since it's been open, I am going to try it.
• 30:53
  Speaker 1: So, um, it's, it's uh, let's get into this.
• 30:58
  Speaker 1: This is seller aged 2024.
• 31:00
  Speaker 1: Release of maker's mark.
• 31:02
  Speaker 1: And I'm getting ready for this packer game, which is going to be starting at 8 15, but I hopefully will finish up in a little bit.
• 31:10
  Speaker 1: But this barrel bashing, um, we've already went through the thing.
• 31:13
  Speaker 1: I've got my barrel bash and I've got my barrel over here.
• 31:18
  Speaker 1: So let's uh give this a nose.
• 31:21
  Speaker 1: It's spectacular, folks.
• 31:25
  Speaker 1: It's just, it's caramel, but what kind?
• 31:32
  Speaker 1: There's a little bit of ethanol in there, but the caramel is so strong it's almost like a caramel liqueur.
• 31:49
  Speaker 1: It's so sweet on the nose.
• 31:49
  Speaker 1: There's some cherry cola, just okay, it's.
• 32:00
  Speaker 1: So we're talking about maybe a butter, no, caramel corn.
• 32:08
  Speaker 1: There's so many different good flavors.
• 32:12
  Speaker 1: I mean, that nose is freaking spectacular.
• 32:15
  Speaker 1: I wish that Walker was here, because if Walker was here and he was drinking it or smelling it, he would have to agree.
• 32:27
  Speaker 1: It's right up there with the 2023.
• 32:30
  Speaker 1: As far as nose now, I think it's one of the most exceptional noses I've ever smelt.
• 32:36
  Speaker 1: Oh God, it's so good.
• 32:42
  Speaker 1: It's like I have certain things.
• 32:45
  Speaker 1: The one I'll tell you starbucks coffee breakfast blend.
• 32:49
  Speaker 1: It's coffee's really good.
• 32:51
  Speaker 1: But if you take that and it's and it's ground in the package and you just squeeze the, the air out of the package and you just inhale what's there, it hits a thing in my nose that just is so right.
• 33:08
  Speaker 1: It's just like it hits all like you're playing pinball and you hit every single bumper and thing and you get a jackpot and everything all at once.
• 33:16
  Speaker 1: That's kind of what this nose is like.
• 33:18
  Speaker 1: As far as what you want to do, you just want to keep smelling it all night long.
• 33:24
  Speaker 1: It's just very, very, very.
• 33:27
  Speaker 1: It's an awesome.
• 33:29
  Speaker 1: It's awesome.
• 33:32
  Speaker 1: Then what's going on in this glass?
• 33:34
  Speaker 1: Let's take a look.
• 33:35
  Speaker 1: The thickness of it I mean we're talking about the proof on this is almost 120, 59.65.
• 33:42
  Speaker 1: So that's going to be 118 119.
• 33:46
  Speaker 1: I'm going to take a look to see what it says.
• 33:49
  Speaker 1: It has to be on here, so I'll put that on.
• 33:52
  Speaker 1: It is 119.3 proof.
• 33:55
  Speaker 1: It's about as close as you can get to 120 as you can, and that's just unheard of.
• 34:02
  Speaker 1: For Maker's Mark, I mean, I understand all the private selects, but this is just Maker's, it's not staved or whatever.
• 34:11
  Speaker 1: This is their distillate.
• 34:12
  Speaker 1: And everything I heard, like I said, everything I heard, it was fantastic.
• 34:17
  Speaker 1: So what happens in there are thick, they go thick and they come down and they stick for a little bit.
• 34:25
  Speaker 1: I got fingers tonight.
• 34:28
  Speaker 1: I got a lot of fingerprints on this one.
• 34:31
  Speaker 1: Oh yeah, I'm not going to complain.
• 34:32
  Speaker 1: That's fantastic.
• 34:34
  Speaker 1: Just watching it, it's like you.
• 34:36
  Speaker 1: Yeah, there you go.
• 34:38
  Speaker 1: I don't, I don't know what to say.
• 34:42
  Speaker 1: All right, right, so we know the body's got some decent body.
• 34:46
  Speaker 1: Way, I rate body nose is obvious when you're nosing, something everybody can.
• 34:51
  Speaker 1: Now I like to nose at the bottom and then come to the top, and that because I will get different flavors down here.
• 35:00
  Speaker 1: Oh, there's something in there, almost an at the top.
• 35:09
  Speaker 1: It's spectacular too.
• 35:10
  Speaker 1: All right, so way I do body, though.
• 35:14
  Speaker 1: Is, I rate, body not based off the taste?
• 35:18
  Speaker 1: Taste is its own thing.
• 35:19
  Speaker 1: Body is how much flavor fills your mouth.
• 35:22
  Speaker 1: So you got taste receptors tongue front, tongue, sweet.
• 35:27
  Speaker 1: You got the mid, mid palate and the back palate.
• 35:31
  Speaker 1: Then you got the roof of your mouth and then under your tongue, because I like to pool, you know whatever and then also your cheeks.
• 35:38
  Speaker 1: So a full body for you got to get into the cheeks along with the root.
• 35:43
  Speaker 1: You know it's got to be the flavor it's got to be.
• 35:45
  Speaker 1: It can't be specifically so and it doesn't have to be good, because you can have a crappy bourbon that completely has an insane body.
• 35:53
  Speaker 1: So here goes.
• 35:56
  Speaker 1: Wow, wow.
• 36:17
  Speaker 1: Okay, let's try that again.
• 36:19
  Speaker 1: I will say this is totally settling down.
• 36:37
  Speaker 1: It's better when I tasted it from before.
• 36:40
  Speaker 1: It's fantastic, the heat on this is nice, got a nice hug, and so there you go.
• 36:51
  Speaker 1: So let's take a.
• 36:53
  Speaker 1: All right, so I'm gonna start off With the two four categories.
• 36:59
  Speaker 1: I have to give this on the nose.
• 37:07
  Speaker 1: It's even picking up some cinnamon.
• 37:15
  Speaker 1: Now I'm going to give this on the nose a four.
• 37:23
  Speaker 1: Now I would say I wanted initially to give it a, but up up, but the nose kind of calmed down, so it went back to a four.
• 37:44
  Speaker 1: What do we?
• 37:50
  Speaker 1: Got Nice, nice Cheers to Swapnel Cheers, man.
• 37:57
  Speaker 1: All right, I agree with the four.
• 37:59
  Speaker 1: It's really good, but it didn't.
• 38:00
  Speaker 1: It's kind of calmed down from what that first initial was, and so in the glass it's still really good.
• 38:06
  Speaker 1: There's caramel, but there's almost like a cinnamony thing and whatever going on that and a little spicy thing.
• 38:12
  Speaker 1: That just makes it a four.
• 38:13
  Speaker 1: It doesn't make it exceptional.
• 38:15
  Speaker 1: Now, as far as the body.
• 38:16
  Speaker 1: As far as the body goes, this is a weeded bourbon.
• 38:22
  Speaker 1: Weeded bourbons are designed to be easy.
• 38:25
  Speaker 1: It's barrel strength, it's easy as hell.
• 38:27
  Speaker 1: But part of being easy means that the spice isn't going to be overpowering and it barely touches my cheeks.
• 38:37
  Speaker 1: But everywhere else flavor fills you underneath, top, whatever, but it barely touches my cheeks.
• 38:43
  Speaker 1: So I'm gonna say, for, to get that four, you gotta like get in there.
• 38:50
  Speaker 1: And so I will give this body a three now from the barrel bashing.
• 39:03
  Speaker 1: Now we go to the taste, and there's so many different bourbons and I love bourbon and this is one category, oh again.
• 39:29
  Speaker 1: Oh, it's so good.
• 39:33
  Speaker 1: I don't think it's as caramely.
• 39:37
  Speaker 1: There's a little bit more cinnamon toast on here.
• 39:41
  Speaker 1: It's like a toasted cinnamon along with the caramel on the front, but it's a toasted cinnamon.
• 39:48
  Speaker 1: When I first drank this on my palate I got at one point I got vanilla, a vanilla ice cream sundae.
• 39:56
  Speaker 1: It's creamy, but now, as it's been in here a little bit more, let's see if I could change it because I'm having some more of this.
• 40:06
  Speaker 1: As it's been in here a little more, it seems to have picked up the oak toast.
• 40:13
  Speaker 1: That's interesting what it does.
• 40:30
  Speaker 1: I mean I find wheats, weeded bourbons, do this all the time.
• 40:32
  Speaker 1: It's spectacular, um the taste.
• 40:33
  Speaker 1: I'm going to give a five.
• 40:33
  Speaker 1: All right, I guess that red winter wheat really gets you that toasted flavor.
• 40:46
  Speaker 1: But I love, you know, I like Maker's Mark, I mean Maker's Mark is a spectacular straight bourbon.
• 40:55
  Speaker 1: I mean it's standard on the shelf.
• 40:58
  Speaker 1: Comes up caramely and rich.
• 41:00
  Speaker 1: Comes up caramely and rich, unlike any other standard bourbon.
• 41:04
  Speaker 1: I mean, I love Jim Beam too, but Jim Beam deals in, not caramel, deals in that bourbon flavor.
• 41:12
  Speaker 1: This is the ultimate dessert bourbon.
• 41:18
  Speaker 1: And so we're sitting right here at a total of seven plus five, 12.
• 41:29
  Speaker 1: And we can give it another five if we want.
• 41:33
  Speaker 1: But I'm going to see it's so delicious this one, I mean it's's worth the price.
• 41:47
  Speaker 1: I'll give you that.
• 41:50
  Speaker 1: Now I'm picking up as we keep going, there's a little bit more oak happening on the back palate.
• 41:59
  Speaker 1: I would say that the finish on this one for being a 12 and 13 year, which I always find on weededs that it's rough on those aged ones.
• 42:11
  Speaker 1: One you don't want too much oak, there's not too much oak, there's enough oak and you have an oaky finish.
• 42:17
  Speaker 1: But there's a little bit of bitterness to the oak, the wood, those wood tannins, and I would say I'm going to say welcome, uh, joey.
• 42:50
  Speaker 1: Um, maker's mark is fantastic.
• 42:51
  Speaker 1: This seller age is unbelievable.
• 42:52
  Speaker 1: Um, we're about to give it its final, final rating.
• 42:53
  Speaker 1: I'm gonna give this.
• 42:53
  Speaker 1: It's just not long enough for a five and it's got a little bit of the bitterness so I'm gonna to give this a four.
• 43:01
  Speaker 1: So what that does is give the maker's mark and I'll tell you this supernash it's 16 out of 18, which is a fantastic score.
• 43:21
  Speaker 1: I think last year's was a little bit more caramelly.
• 43:23
  Speaker 1: Fantastic score.
• 43:23
  Speaker 1: I think last year's was a little bit more caramelly.
• 43:25
  Speaker 1: So I think that might have brought I think last year's 2023 probably would have got a butt up up in taste.
• 43:31
  Speaker 1: So I think that would have been a 17 out of 18.
• 43:36
  Speaker 1: And I'm not sure about I don't remember barrel bashing it at all because I didn't have it and then I drank it too fast, walker, I might have done it whatever.
• 43:46
  Speaker 1: But the 2024 version still can sit a little bit longer, because what you'll know is that anytime you drink a weeded bourbon, you want to let them sit a little bit longer and go from there.
• 43:56
  Speaker 1: Now we're a couple minutes away.
• 43:59
  Speaker 1: So the total score of this is 16 out of 18.
• 44:02
  Speaker 1: Super nash if when you watch that, write that down.
• 44:05
  Speaker 1: We rate.
• 44:07
  Speaker 1: On the old louisville barrel bashing segment of the scotchy bourbon boys seller.
• 44:15
  Speaker 1: Makers, mark seller.
• 44:16
  Speaker 1: Aged 2024, release 119.3 proof 70 corn, 16 red winter wheat and 14 barley.
• 44:28
  Speaker 1: We rated a 16 out of 18.
• 44:31
  Speaker 1: So there you go on that.
• 44:33
  Speaker 1: Now the green bay packers are playing 8 15.
• 44:36
  Speaker 1: We're almost getting there.
• 44:37
  Speaker 1: Uh, we got a couple more minutes here to burn and one of the things I've been doing the last couple games, antonio Freeman, was special to me growing up because he was part of the Green Bay Packers when they finally returned to the Super Bowl that year he broke his arm.
• 44:59
  Speaker 1: He broke his arm that year.
• 45:08
  Speaker 1: Antonio Freeman, I got to meet him the first time at a signing.
• 45:11
  Speaker 1: He was.
• 45:16
  Speaker 1: I asked him a question and he was very snarky.
• 45:17
  Speaker 1: I asked him a question.
• 45:17
  Speaker 1: He's like duh.
• 45:18
  Speaker 1: You know he gave me that and I felt, but it was cool meeting him.
• 45:23
  Speaker 1: You know he gave me that and I felt, but it was cool meeting him.
• 45:28
  Speaker 1: I mean to meet him.
• 45:28
  Speaker 1: He you know now, but now you you advance.
• 45:29
  Speaker 1: You know 1996, all the way to 2024 we're talking about 28 years later and then to be able to meet him in the whiskey industry and him to produce his own 86.
• 45:47
  Speaker 1: And this one is signed by him and it's signed by Luca Mariano and he's part of an ambassador for Luca Mariano.
• 45:55
  Speaker 1: But this is Antonio Freeman 86.
• 45:59
  Speaker 1: It is a high rye bourbon but it is 86 proof and $86.
• 46:05
  Speaker 1: And I bought this bottle.
• 46:06
  Speaker 1: I've actually bought three bottles and drank the first one that wasn't signed.
• 46:10
  Speaker 1: I'm into this one this year but the but he signed it in Antonio Freeman 86.
• 46:16
  Speaker 1: It's fantastic, antonio, you're fantastic, your love of whiskey and the fact that you're still out there and you know part of part of my life.
• 46:27
  Speaker 1: It's really kind of cool as far as what you mean as far as a packer, and what you did on that field to get to where you were, even in the second Super Bowl, catching that first Super Bowl pass really kind of an awesome thing, really kind of an awesome thing.
• 46:46
  Speaker 1: But I also have another bottle right up here and it means so much to me because Brett Favre called Antonio free In his interviews when he was talking he always said free, did this, free did that.
• 46:57
  Speaker 1: And me and Randy Press, el Presidente of the Scotch and Bourbon Boys and President of the Kentucky Bourbon Festival.
• 47:06
  Speaker 1: We both grew up in Wisconsin and loved Antonio and now that we've got to meet him but we both knew that he called far free and we talked about it.
• 47:17
  Speaker 1: So when I went up to get my other bottle signed.
• 47:20
  Speaker 1: I asked him to sign it too tiny, from free, and that is the coolest thing.
• 47:27
  Speaker 1: That bottle is going to stay there forever.
• 47:30
  Speaker 1: But this year, the Antonio Freeman signed bottle I am going to, basically because tonight the Packers are playing.
• 47:38
  Speaker 1: I'm going to have a pour before every Packer game because for the last three Packer games or actually San Francisco and Miami I had this, me and uh, kate and Roxy opened this at when we're at the San Francisco game in Lambeau.
• 47:53
  Speaker 1: And last week, before the game, um on, uh, on, uh, thanksgiving night on Thursday I had a pour of it and they won.
• 48:00
  Speaker 1: So tonight I'm not going to break tradition, I'm going to get my wow, that was pretty damn good, that celery 16 of 18.
• 48:12
  Speaker 1: I'm going to get my crystal Glencairn.
• 48:16
  Speaker 1: Last year's was more of a baker's brown sugar than this year's, wasn't quite as sweet.
• 48:23
  Speaker 1: I will give you that.
• 48:24
  Speaker 1: I will give you that, matt, but still, you know when you're talking about bourbons.
• 48:28
  Speaker 1: Now this is Antonio Freeman's and I got to.
• 48:32
  Speaker 1: You know, I'm going to bring up Roxy a pour of the cellar aged, and I'm going to bring up this roxia pour of the cellar aged and I'm gonna bring up this.
• 48:43
  Speaker 1: That's not enough.
• 48:44
  Speaker 1: I'm gonna give a decent pour and I'm gonna finish off tonight, but this is luca mariano.
• 48:46
  Speaker 1: Uh, you're talking about francesco viola.
• 48:49
  Speaker 1: They are advancing their newest uh, they've just they've been producing on there.
• 48:56
  Speaker 1: Still they are going.
• 49:00
  Speaker 1: I'm going to have to get down there soon.
• 49:03
  Speaker 1: I didn't get to see Antonio this year, but Randy tells me he's still out there representing the brand and it's fantastic.
• 49:13
  Speaker 1: This is a really cool thing.
• 49:16
  Speaker 1: This is a really cool thing.
• 49:23
  Speaker 1: This, this particular bottle that he did uh with, uh, jennifer Brandt, is a very, very good bourbon.
• 49:26
  Speaker 1: I think it's one of the better bourbons that now, just because I'm a Packer fan, I could be saying this, but when I drink this, this is my one.
• 49:34
  Speaker 1: This is my favorite Luca Mariano expression.
• 49:37
  Speaker 1: So I'm hoping for more and hopefully Antonio will sign many more bottles for me, but I'm going to just finish this up with Go Green Bay.
• 49:51
  Speaker 1: I'm hoping I have no disrespect for Detroit Lion fans.
• 49:54
  Speaker 1: I understand you guys have not had a Super Bowl win and you've been good.
• 50:02
  Speaker 1: You've got Barry Sanders and you were good.
• 50:05
  Speaker 1: But tonight I'm cheering for the Green Bay Packers, but that doesn't mean that you're good or you're bad.
• 50:12
  Speaker 1: We're going to have to see each other in the playoffs, or we're all going to have to get through the playoffs, because that's when the game means something.
• 50:19
  Speaker 1: Tonight, if Detroit loses or Green Bay loses, it's going to be a well-fought game and I think they're both ready and this should be some damn good football on Thursday night.
• 50:30
  Speaker 1: Football and cheers.
• 50:32
  Speaker 1: I'm going to do this.
• 50:33
  Speaker 1: I'm you know, antonio, I'll be drinking this, uh, and it's good luck so far.
• 50:38
  Speaker 1: So, all right, everybody, I'm going to take a sip.
• 50:47
  Speaker 1: I like that one.
• 50:48
  Speaker 1: There's like this chocolate mint finish on this.
• 50:51
  Speaker 1: It's a very, very high rye bourbon, but it takes the aspects of bourbon.
• 50:57
  Speaker 1: It's like an Andy's candy, it's, it's.
• 51:02
  Speaker 1: It's really good, jennifer, you on this one, you and Antonio did a really good job.
• 51:07
  Speaker 1: But so remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys Glenn Cairns T-shirts and bourbon balls coming soon.
• 51:21
  Speaker 1: Plus, we do barrel picks.
• 51:23
  Speaker 1: Ask me about that.
• 51:24
  Speaker 1: We're on all the social media Facebook, instagram, youtube and X.
• 51:29
  Speaker 1: Check us out there.
• 51:30
  Speaker 1: And then also all the podcast formats, mainly Apple iHeart and Spotify.
• 51:37
  Speaker 1: Just remember, no matter where you're at, leave like, listen, comment, subscribe and leave good feedback.
• 51:48
  Speaker 1: And remember good bourbon equals good times and good friends.
• 51:56
  Speaker 1: Drink responsibly, don't drink and drive, and live your life, uncut and unfiltered, and little Steve-O is going to take us out.
• 52:21
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 52:26
  Speaker 3: Oh don't ask why.
• 52:28
  Speaker 3: Oh don't ask why.
• 52:34
  Speaker 3: Show me the way to the next whiskey bar.
• 52:37
  Speaker 3: Oh don't ask why.
• 52:38
  Speaker 3: Oh don't ask why.
• 52:39
  Speaker 3: Oh, don't ask why.
• 52:42
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 52:50
  Speaker 3: I tell you we must die.
• 52:53
  Speaker 3: I tell you, I tell you, I tell you, I tell you, I tell you we must die.
• 52:59
  Speaker 3: Oh.