Latest / The Scotchy Bourbon Boys / Exploring the World of Whiskey: Distilling, Collecting, and Tasting with Ky Spirit and Supernash

Transcript

Exploring the World of Whiskey: Distilling, Collecting, and Tasting with Ky Spirit and Supernash · 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.
• 2:02
  Speaker 2: Got one.
• 2:02
  Speaker 2: We need to have fun.
• 2:17
  Speaker 2: We know we're enjoying it.
• 2:19
  Speaker 2: We need to have fun, yeah, yeah.
• 2:45
  Speaker 3: Wooo yeah, welcome to another podcast of the Scotchy Bourbon Boys.
• 2:55
  Speaker 2: I am.
• 2:57
  Speaker 3: Tymee and Supernash is in the house tonight, all the way from South Carolina.
• 3:05
  Speaker 3: What the hell's up, mf'er you?
• 3:11
  Speaker 4: are in your new, newly worn Deaf Leopard shirt.
• 3:16
  Speaker 3: Wow, yeah, that stuff is well, we're the Scotchy Bourbon Boys.
• 3:20
  Speaker 3: You can find us on the web, wwwscotchybourbonboyscom, for all Scotchy Bourbon Boys thing.
• 3:28
  Speaker 3: Tonight we'll talk a little bit about the, the hot club yes, the Crystal GC Club.
• 3:36
  Speaker 3: You got that.
• 3:38
  Speaker 3: We'll give that out.
• 3:39
  Speaker 3: I did not expect the reaction to that.
• 3:42
  Speaker 3: I think I might have to expand it a little bit with some of the new GCs we got coming.
• 3:49
  Speaker 3: I've got a couple more and I could get it a little.
• 3:51
  Speaker 3: I just didn't think that we'd get this type of response.
• 3:54
  Speaker 3: So we'll go over that a little bit in a while.
• 3:57
  Speaker 3: But also follow us on Facebook, Instagram, YouTube and.
• 4:03
  Speaker 4: Axe.
• 4:04
  Speaker 3: Yep, all the major podcast formats.
• 4:07
  Speaker 3: If you're listening to a podcast, you can find us, we're, we're, we're.
• 4:15
  Speaker 3: Lately we've been on fire.
• 4:16
  Speaker 3: The majority is getting bigger, but I can't wait because this is.
• 4:21
  Speaker 3: We are halfway.
• 4:22
  Speaker 4: We are almost 30 days away from Kentucky Bourbon Festival and then I'm going to be going to Backstab Bents, that we look forward to every year because we get to spend time with you, our listeners, and not only that, but a lot of the listeners come and to check us out.
• 4:39
  Speaker 4: But not only that, but they get to spend a lot of time with the distillers and just every major distillery and the distillers and all the major people that work in the industry.
• 4:51
  Speaker 4: Come to this event and hang out and just have a good time and just interact with all the people that make this industry what it is today.
• 5:02
  Speaker 3: And we've got a lot of people tonight when we go down there.
• 5:07
  Speaker 3: Well, we've got Ross, who's the master distiller over at 1792, and hopefully we get to go down there and podcast with him.
• 5:17
  Speaker 3: We've got Greg Schneider.
• 5:18
  Speaker 3: You know we'll be able to hang out with Greg Schneider.
• 5:23
  Speaker 3: Plus, he is on hopefully on that Wednesday before going to be heading up our tour at Bardstown Bourbon Company this year again, and that's so exciting.
• 5:34
  Speaker 3: But then we've got so many other people and we've got Randy Pras coming on soon.
• 5:40
  Speaker 3: I believe I haven't booked.
• 5:42
  Speaker 3: I should look at the schedule.
• 5:44
  Speaker 3: I've got the schedule right here.
• 5:46
  Speaker 3: Yeah, I mean he's going to be coming on.
• 5:50
  Speaker 3: And then we've got, hopefully, amsy Diane and oh, come on.
• 5:58
  Speaker 3: Oh, I can't believe I don't remember his name because it's true, it's not coming to me right now.
• 6:09
  Speaker 3: That's a normal thing for me, but I'm looking at September.
• 6:14
  Speaker 3: There's nothing normal about you.
• 6:17
  Speaker 3: No there isn't, that's for sure, and I can screw up something.
• 6:21
  Speaker 3: So let's see, we've got Randy coming on the 22nd and then we've got the Rosewood distillery, which is out of Texas.
• 6:35
  Speaker 3: He's going to be coming on.
• 6:37
  Speaker 3: That's the 23rd.
• 6:41
  Speaker 3: Awesome, we're trying to get Smoke Wagon next Tuesday, which is really interesting.
• 6:49
  Speaker 3: Nevada, Las Vegas, Nevada Right, and then well, yeah, and then, I think the 17th, I booked Bourbon on the banks, so those are coming up, those are upcoming.
• 7:03
  Speaker 3: Well, yeah, amsy Diane and I should remember, it's just not there.
• 7:16
  Speaker 3: I'm not going to try, just give up on that.
• 7:19
  Speaker 3: But tonight's podcast we are going to be drinking and tasting Russell's Reserve and Kentucky's Wild Turkey's Kentucky Spirit.
• 7:35
  Speaker 3: He's got a private label.
• 7:37
  Speaker 3: I've got a nice private barrel Now.
• 7:41
  Speaker 3: This is a private barrel selection.
• 7:43
  Speaker 3: Yeah you've got that single barrel and then the old bottle?
• 7:51
  Speaker 4: Yeah, but we both have the new bottle, single barrel.
• 7:56
  Speaker 3: This.
• 7:56
  Speaker 3: Yeah, we both have that, but this Russell's Reserve is 100.
• 7:59
  Speaker 3: This single barrel is 110 proof.
• 8:04
  Speaker 4: What's yours?
• 8:05
  Speaker 4: Let me see here, mine is Well.
• 8:12
  Speaker 3: It's 110, so they must have proof of mine at 110.
• 8:17
  Speaker 4: Alright, so Mine's bottled 524-2021.
• 8:25
  Speaker 3: Mine's at 23.
• 8:27
  Speaker 3: Mine's at 23, bottled January 10th of 2023.
• 8:32
  Speaker 3: Wait, okay, no, dumped January 10th of 2023, bottled the 31st of January 2023.
• 8:40
  Speaker 3: What warehouse and floor is yours?
• 8:48
  Speaker 4: What kind of crap is that Mine is?
• 8:51
  Speaker 3: a nine-year.
• 8:51
  Speaker 3: Mine is a nine-year and it is CHBCNB warehouse, floor 5, mine's actually.
• 9:09
  Speaker 4: Mine is a selected.
• 9:11
  Speaker 4: Mine is actually a single barrel Selected by Tower Wine and Spirits that I picked up in 21 when I went up there for their Thanksgiving Right after Thanksgiving giveaway on Black Friday.
• 9:28
  Speaker 4: That's cool.
• 9:29
  Speaker 4: And it's a warehouse floor 4 Okay.
• 9:37
  Speaker 3: Yeah, this was family beer and liquor.
• 9:39
  Speaker 4: Yeah, and this was actually this has got the barrel number on it, the single barrel.
• 9:43
  Speaker 4: It was a barrel 2105-18.
• 9:45
  Speaker 4: So yeah, mine's got a barrel number.
• 9:47
  Speaker 4: So yeah, mine's a private barrel selection.
• 9:52
  Speaker 4: Excellent Single barrel.
• 9:55
  Speaker 3: So we'll be comparing just a little bit of tasting notes when we get on that.
• 9:59
  Speaker 3: So I want to get into this really quickly.
• 10:03
  Speaker 3: I'll have to take my headphones off at one point.
• 10:07
  Speaker 4: So you look so cool with them on.
• 10:11
  Speaker 3: Oh yeah, thanks.
• 10:12
  Speaker 3: So I'm going to start with the ROX glass.
• 10:15
  Speaker 3: Now I'm going to take these headphones off and I've got my little portable Refrigerator right next to the studio right down here and I've got.
• 10:29
  Speaker 4: I can't believe it Now as we go into Tiny's Mixology class.
• 10:44
  Speaker 4: Oh god, here we go and we're getting out the ingredients for I think I believe it A smoked wild turkey.
• 10:55
  Speaker 3: So, coming back, check this out Big ice, big ice in the glass, big round ice.
• 11:03
  Speaker 3: Big ass round ice.
• 11:04
  Speaker 3: Big ass round ice.
• 11:07
  Speaker 3: That was one of like, our fourth podcast is called Big Ice.
• 11:11
  Speaker 3: I don't know why.
• 11:14
  Speaker 3: It's like that was back then, but I've got my Buffalo Trace Guaranteed to get you Shit-faced.
• 11:24
  Speaker 3: This is an old-fashioned mix.
• 11:27
  Speaker 3: You could pick it up in the store, but it's also distributed at the distillery.
• 11:32
  Speaker 3: The great thing about this is and this is something I'm doing a public service here, because this old-fashioned mix is the Candian Schindler.
• 11:46
  Speaker 3: It's 84 freaking proof, free mix, yeah.
• 11:50
  Speaker 3: So what they do is they take the and yeah, they basically use Buffalo Trace Bourbon and they mix up giant vats of Old-fashioned mix with all the bitters and everything in it and make it 84 proof and shove it back into a bourbon barrel and let it Approximately about three months, 90 days.
• 12:20
  Speaker 3: I wonder if it actually says.
• 12:23
  Speaker 3: It doesn't say there, I'm looking on the back.
• 12:30
  Speaker 4: I'm thinking it's approximately about 90 days.
• 12:35
  Speaker 3: Yeah, they're not actually safe, but they call it David.
• 12:39
  Speaker 3: What is it?
• 12:40
  Speaker 3: David?
• 12:40
  Speaker 3: Handy and shiller.
• 12:42
  Speaker 3: That's what they call it Handy and shindler, and shindler, shiller, shiller, shiller, shiller.
• 12:49
  Speaker 3: Okay, Okay, yeah.
• 12:50
  Speaker 3: So the way I do this is apply over the ice, let's, let's practice everybody that's listening.
• 13:00
  Speaker 3: but that's fine, yet to try it.
• 13:01
  Speaker 3: But here it's tasty, that's what a Ross says it is.
• 13:05
  Speaker 3: It's very good and you pour it over the ice.
• 13:07
  Speaker 3: I usually like to pour it right to the top of the ice.
• 13:12
  Speaker 3: That's my rocks glass thing.
• 13:15
  Speaker 3: So there you go.
• 13:17
  Speaker 3: I've got that in there now.
• 13:19
  Speaker 3: I just bought was up in Michigan for my sons.
• 13:24
  Speaker 3: Let's see if I can do this.
• 13:26
  Speaker 3: I'm going to try you.
• 13:27
  Speaker 3: Let me know if this works.
• 13:28
  Speaker 3: But I am going to share the screen, let's see what happens.
• 13:33
  Speaker 3: I should have it up there.
• 13:34
  Speaker 3: Okay, my son, you can see that right there.
• 13:38
  Speaker 3: Super Nash got married on Lake Michigan at the top of the in Traverse City at the Mission Lighthouse up there and married you know, his beautiful bride.
• 13:54
  Speaker 3: You could see that also.
• 13:58
  Speaker 3: I believe that is will not believe that is the kid is up there with him as his best man.
• 14:06
  Speaker 3: So anybody who's watched the podcast before but, they.
• 14:10
  Speaker 3: Michigan up there is known for their cherry company, and I've got brandy cherries American and so I'm going to drop a cherry in there.
• 14:19
  Speaker 3: Well there's a place in Traverse City just called.
• 14:26
  Speaker 3: Oh, you're using your fingers.
• 14:29
  Speaker 3: Yes, I am, I watched them.
• 14:30
  Speaker 3: Yeah, look at that, isn't that cool.
• 14:33
  Speaker 4: These are mine and you didn't sanitize.
• 14:36
  Speaker 4: Wow, you're going to get, we're going to get hits on that All.
• 14:39
  Speaker 3: I do is sanitize.
• 14:41
  Speaker 3: That's all I do.
• 14:47
  Speaker 4: All over the news tonight Me and Sherry just watched it All these people coming out with COVID again.
• 14:53
  Speaker 4: It's spring, it's springing up again and here you are.
• 14:57
  Speaker 3: Where do you get COVID springing up again?
• 15:00
  Speaker 4: There's no COVID all over the news, whatever.
• 15:04
  Speaker 3: Yeah well, I've got some cherry bidders.
• 15:06
  Speaker 3: Watch this, we want to see this, watch this.
• 15:09
  Speaker 3: There you go, put the bidders Let it roll off my finger into the.
• 15:13
  Speaker 3: Those are fee brothers, cherry bidders.
• 15:21
  Speaker 2: I put a little bit of that in there.
• 15:24
  Speaker 4: Now about three or four drops.
• 15:26
  Speaker 3: And I like, yeah, like two dashes because this already has some in there and I've got the cherry.
• 15:32
  Speaker 3: Now I've got this thing called bitter milk and it's strong and bittersweet with old fashioned spices.
• 15:38
  Speaker 3: So I always add and see, that's one of the things that I think is kind of cool about making your old, old fashioned.
• 15:46
  Speaker 3: Yeah, you got the mix, but then you add just a little bit of something else in a bunch of something else because you can do.
• 15:53
  Speaker 3: Know why?
• 15:53
  Speaker 3: Because you can, and this is modern day shit.
• 15:59
  Speaker 3: So now I've got my little smoking kit right here, it's my cover, and then I've got you can see the little apparatus.
• 16:11
  Speaker 3: You take this thing.
• 16:14
  Speaker 4: I really do think you should change your your smoking apparatus top to wood because you can get cancer from the Plexiglas top.
• 16:22
  Speaker 4: What Plexiglas top the one you got your fingers all over.
• 16:27
  Speaker 4: Your non sanitized fingers work.
• 16:29
  Speaker 4: Why is that?
• 16:31
  Speaker 3: What is going on?
• 16:32
  Speaker 3: All right, when I start I'll have to.
• 16:33
  Speaker 3: Then I've got cherry wood.
• 16:36
  Speaker 3: You can buy all different types of wood on it for this and it's it's almost like animal bedding.
• 17:29
  Speaker 3: Take your little pinch of your animal bedding Look, it's like woodshed.
• 17:36
  Speaker 3: Yeah, but that's usually what animal bedding is when you buy it.
• 17:41
  Speaker 3: When you got a snake or whatever, I drop a few of those in.
• 17:47
  Speaker 3: I love this thing, and then I've got my.
• 17:50
  Speaker 3: I've got my torch Now.
• 17:54
  Speaker 4: I am wondering what purpose torch, because sometimes that can be used for lighting a cigar.
• 18:03
  Speaker 3: I think that's about what is that it's just.
• 18:06
  Speaker 4: It's just the pressure of the rubber hose.
• 18:07
  Speaker 4: Yeah.
• 18:09
  Speaker 3: All right, so let me know.
• 18:11
  Speaker 4: Well, nobody in the video can see it now, what the bottom half of the glass?
• 18:17
  Speaker 4: But you know that's your thing.
• 18:20
  Speaker 3: I will push it back here.
• 18:22
  Speaker 3: There we go, oh, as it tries to tip over, all right.
• 18:28
  Speaker 4: Move it a little towards your JBL speaker.
• 18:30
  Speaker 4: Bring your glass towards the JBL speaker.
• 18:33
  Speaker 4: No, move your glass towards towards where the JBL speaker was.
• 18:38
  Speaker 4: There you go.
• 18:42
  Speaker 3: Oh come on.
• 18:43
  Speaker 4: Yeah, I think you need to work.
• 18:47
  Speaker 4: You need to work with that rubber hose on your off time.
• 18:50
  Speaker 4: Flex it a little bit, because nobody wants to see that on the podcast.
• 18:56
  Speaker 3: Let's see if I there, I put my little remote control there.
• 18:59
  Speaker 3: You need to take your torch, start that stuff on fire and then you look at that, look at that smoke.
• 19:12
  Speaker 4: Look at that.
• 19:14
  Speaker 4: Now you're making me want one.
• 19:15
  Speaker 4: I got some nice smoke.
• 19:18
  Speaker 3: Turn that off.
• 19:20
  Speaker 4: That is so unfair.
• 19:21
  Speaker 4: You had that all set up and didn't even let me know because you didn't want me to outdo you.
• 19:28
  Speaker 3: I never want you to outdo me.
• 19:29
  Speaker 3: So then you take off this.
• 19:31
  Speaker 3: I understand that.
• 19:33
  Speaker 3: There you go, and now I've got the smoke.
• 19:39
  Speaker 4: You can see that that's a knot, and then you let that sit a little bit while while this little point that I'd like to share with you, that I found out that helps that smoke and infuse into your drink.
• 19:54
  Speaker 4: Put your finger over the hole and hold your cup.
• 20:01
  Speaker 4: Hold the bottom of your cup and swirl it a little bit that that chills.
• 20:08
  Speaker 4: No, you got to swirl the whole cup, not just the top, but that swirls the ice cube and your drink and it chills the drink but also infuses the smoke into your drink and it chills the smoke at the same time and it's just like a fog machine that helps that smoke to settle onto your drink but also infuse it into your drink at the same time.
• 20:34
  Speaker 3: Okay, so there you go.
• 20:35
  Speaker 3: I've got a smoked old fashioned just in that amount of time.
• 20:41
  Speaker 3: It's pretty some pretty cool stuff, right.
• 20:44
  Speaker 4: Yeah, that was pretty quick.
• 20:45
  Speaker 4: If I would have been messing with you as much and your top coming off, that would have been probably a little quicker.
• 20:54
  Speaker 2: Thanks.
• 20:55
  Speaker 4: I can see the back of your your phone cover now with the gym beam.
• 20:58
  Speaker 4: Where the hell did you get that?
• 21:00
  Speaker 3: Yeah, exactly that's supposed to be over there, so cool.
• 21:03
  Speaker 3: Okay, ross is cutting out.
• 21:05
  Speaker 3: Thanks for being there, but he said he'd let us know sooner or later.
• 21:08
  Speaker 3: Yeah, so thanks for watching.
• 21:12
  Speaker 3: We appreciate it All right.
• 21:15
  Speaker 3: So now let's let's talk about the crystal GC Club.
• 21:21
  Speaker 3: That is something that I came up.
• 21:23
  Speaker 3: It's a way to support the scotchy bourbon boys in a way for us to let you be support us, I mean, that's just what it is, and you get stuff All right.
• 21:33
  Speaker 3: So there's three different levels Now.
• 21:36
  Speaker 4: I will have with the crystal glacier and does look like.
• 21:39
  Speaker 3: Yes, you're wondering and when these have been reserved for friends of the podcast, such as tonight, greg Schneider.
• 21:50
  Speaker 3: He has one and Dimit from OHLQ and formerly of Wild Turkey and watershed distilleries.
• 21:58
  Speaker 3: She has been such a friend and helped us out so much.
• 22:04
  Speaker 3: Yeah, hooks us up with our barrel picks and everything.
• 22:07
  Speaker 3: So just thank you so much.
• 22:09
  Speaker 3: And and then also you got Super Nash myself, ct whiskey, I believe, young nose.
• 22:24
  Speaker 4: Mr Randy Randy.
• 22:26
  Speaker 4: Randy has one.
• 22:37
  Speaker 3: I'm going to give you a way for you to get one and it's the crystal GC Club and there's three different levels.
• 22:45
  Speaker 3: The first level I had to keep it going.
• 22:49
  Speaker 3: It's $100.
• 22:50
  Speaker 3: I'd have to expand it out.
• 22:52
  Speaker 3: And you get is the crystal Glen Karen, the crystal Glen Karen.
• 22:56
  Speaker 3: But you also then on all future barrel picks as we get bigger, these barrel picks on a sell out and on all future barrel picks, you will be guaranteed the ability to buy this.
• 23:12
  Speaker 3: And then you get into our club so that any of the barrel picks you can buy the vouchers for the.
• 23:20
  Speaker 3: For the barrel pick you get first dibs on on the whiskey.
• 23:25
  Speaker 3: So that's a.
• 23:27
  Speaker 3: That's the standard GC Club membership.
• 23:32
  Speaker 3: That's $100.
• 23:34
  Speaker 3: I've that's already been sold.
• 23:36
  Speaker 3: I think I'll probably add two more if people are asking for it.
• 23:41
  Speaker 3: I should take a little.
• 23:43
  Speaker 3: Take that off.
• 23:44
  Speaker 3: Look at that smoke.
• 23:45
  Speaker 3: Come out, there we go.
• 23:46
  Speaker 3: We got some on there.
• 23:47
  Speaker 3: That looks all right, right, and I've got a perfect smoked, old fashioned.
• 23:51
  Speaker 3: Mmm.
• 23:56
  Speaker 3: Delicious.
• 23:57
  Speaker 3: Anyways, alright, so the second level, which is, I believe, if I wasn't mistaking I want to say I called it the Kings Club and I think this was the presidential that level, the second level, was $500.
• 24:19
  Speaker 3: You get our current pick is included with this and you get the next pick included, which is an Elijah Craig barrel pick that we're doing and that just comes with this.
• 24:36
  Speaker 3: Once it's due, I will get it delivered to you.
• 24:40
  Speaker 3: And then also the crystal-gland current Now there was only one of these and it's still left.
• 24:46
  Speaker 3: Now the crystal GC club I it's it, there's one of those left and now the elite Kings Club.
• 24:56
  Speaker 3: The crystal GC club is a thousand dollars but it comes with everything.
• 25:04
  Speaker 3: It comes with the future picks.
• 25:07
  Speaker 3: You're always guaranteed whatever, but you get two of the picks.
• 25:11
  Speaker 3: But it also has a spot for that.
• 25:15
  Speaker 3: For that thousand dollars you get a spot in our net in one of our upcoming barrel picks.
• 25:22
  Speaker 3: You get to come with us, come down, meet us in Kentucky or wherever we're doing that pick and help us pick that barrel.
• 25:31
  Speaker 3: And then also you get a ticket on one of our upcoming bus tours that we do.
• 25:39
  Speaker 3: We do the one that we've done with the Kentucky Bourbon Boys in September.
• 25:44
  Speaker 3: That's coming up now.
• 25:46
  Speaker 3: If you could make that one, if you want to make that one and you want to get into this Kings Club, that's only going to be one a year, so it is an elite club and then you get.
• 25:58
  Speaker 3: But we're also planning a spring bus trip that you can make, or upcoming It'll be a bus trip that you can make.
• 26:06
  Speaker 3: You always have that ticket.
• 26:07
  Speaker 3: That's a very.
• 26:08
  Speaker 3: Those bus tours, the back and the what would you say, the inside insider information that you get is not like.
• 26:21
  Speaker 4: It's not just like going to a distillery and have it through a tour guide and just having you get on those bus tours and bus trips that we take, bring along some whole picks of Bourbon.
• 26:36
  Speaker 4: I mean some of them dating back to the 60s, the 70s.
• 26:42
  Speaker 4: I mean early, early stuff and sometimes like an early 80s old Taylor.
• 26:51
  Speaker 4: This year we're going to do we've got a Stutzelweller from the early 70s.
• 27:01
  Speaker 4: We also have some other stuff from the late 60s.
• 27:07
  Speaker 3: Just, you know, some surprise stuff this year is going to be really good on this year's Kentucky Bourbon Festival and there is a few spots left if anybody wants to contact me, because not only that, but we go to the distillery, we're going to log still, and we're also going to go to a Bart's home bourbon company and makers mark, so it should be a lot of fun.
• 27:33
  Speaker 3: Hopefully that we don't get rained out of makers mark like we did last time.
• 27:38
  Speaker 4: Yeah, they shut us down early because the the lightning and the stuff that was going on, plus the flood and all around that was going on too at the same time.
• 27:47
  Speaker 4: But yeah, we didn't get to go through the distillery because of all the lightning at the time, but we did get to do all the tasting of everything in it and all.
• 27:56
  Speaker 4: Yeah, for sure.
• 27:59
  Speaker 3: All right so how's that all?
• 28:02
  Speaker 4: smoked, old fashioned and tasting there.
• 28:04
  Speaker 3: That was.
• 28:04
  Speaker 3: That is so delicious.
• 28:06
  Speaker 3: I just have to watch out.
• 28:07
  Speaker 3: With the diet I'm on and the amount of food I don't eat, I can go south fast.
• 28:16
  Speaker 4: Have you figured out how to send me a taste of that through the artificial intelligence here?
• 28:20
  Speaker 3: Yeah, it's analyzing right now and it's mixing in your replicator.
• 28:25
  Speaker 3: There we go.
• 28:27
  Speaker 3: So I've never.
• 28:29
  Speaker 3: So of the two that were tasted, tonight we're going to be tasting the Russell's Reserve.
• 28:34
  Speaker 3: I've had Russell's Reserve, the single barrel I've tasted, but I've never, ever, had any tastes of Kentucky spirit.
• 28:44
  Speaker 3: I actually think there might even open that bottle, have you?
• 28:50
  Speaker 3: No, because I've been waiting.
• 28:51
  Speaker 3: Wow, I've been waiting to do this with you.
• 28:56
  Speaker 3: There you go, that's super nice.
• 29:02
  Speaker 3: Yeah, we got some wild turkey Trying to think let's do a boom.
• 29:16
  Speaker 3: It was almost there.
• 29:20
  Speaker 3: Those cherries are so good in there.
• 29:22
  Speaker 3: I would say that's what's making it.
• 29:26
  Speaker 3: They're so in.
• 29:29
  Speaker 3: These are just in their brandy cherries and they're so.
• 29:32
  Speaker 3: They're almost muddled already.
• 29:34
  Speaker 3: You know what I mean.
• 29:36
  Speaker 3: Delicious, though there's the sweetness.
• 29:39
  Speaker 3: Oh my God, it's just so good.
• 29:42
  Speaker 4: I want to dig them out there and eat them by their cells, don't you?
• 29:46
  Speaker 3: Oh yeah, I could.
• 29:48
  Speaker 4: Yes, yes, yes.
• 29:50
  Speaker 3: So, anyways, let's, let's pour that wild turkey, let's use.
• 29:55
  Speaker 3: Does someone want to hear what it sounds like when it's a fresh Whoa?
• 29:59
  Speaker 3: Hey, it's a, it's going to be a fresh crack.
• 30:02
  Speaker 4: Oh, there was a single barrel and now you're going with that, with the Kentucky spirit.
• 30:07
  Speaker 3: Well, I'll go with the single barrel.
• 30:09
  Speaker 3: You pour it.
• 30:09
  Speaker 4: That'll let mine have time to breathe.
• 30:17
  Speaker 3: I have to.
• 30:18
  Speaker 2: I think I've got one.
• 30:20
  Speaker 4: Had the, the tears to breathe already my.
• 30:26
  Speaker 3: God, I'll do it in our sponsors glass.
• 30:29
  Speaker 2: Look, this is a.
• 30:30
  Speaker 3: French lick.
• 30:32
  Speaker 4: I like old dusties, I don't like old dusties.
• 30:38
  Speaker 3: when I made them a dusty, that just means I'm getting to be an old dusty.
• 30:42
  Speaker 3: What that You're thinking about it so wild?
• 30:47
  Speaker 3: Turkey is using real corks.
• 30:49
  Speaker 3: They're not fake.
• 30:50
  Speaker 3: And one on here's a little bit short but in small compared to the the rustles.
• 30:57
  Speaker 3: But this, this one, is cool.
• 31:01
  Speaker 3: Here goes the Russell's reserve into the glass.
• 31:05
  Speaker 3: And that's not a, that's not a super Nash pourer.
• 31:10
  Speaker 3: I have to be good.
• 31:13
  Speaker 3: I wasn't good last night.
• 31:16
  Speaker 4: You say that and damn why there goes a super.
• 31:19
  Speaker 3: Nash pour.
• 31:20
  Speaker 3: Oh, you do super Nash pours.
• 31:22
  Speaker 3: You have a wild turkey, Glen Karen there.
• 31:24
  Speaker 3: Yes, I do, I have one too.
• 31:26
  Speaker 3: I could, actually I've.
• 31:29
  Speaker 3: I just reorganized my, my Glenn.
• 31:33
  Speaker 4: Glenn Karen's, that I have you know, like two or three from each distillery, because that's just what I do.
• 31:39
  Speaker 3: I love, I love them.
• 31:41
  Speaker 3: I don't have that many but I've got a lot.
• 31:46
  Speaker 3: But there now I reorganized the Glen Karen collection in the boxes and I like to put I've got blank ones that I do for the bus tour, so I make it like I have to have blank ones and then all the blank ones, but I have some knockoff versions so I separate those out and then I just write on the all the Glen Karen boxes what's in there.
• 32:11
  Speaker 3: And I just updated all the boxes so that when I look that's what's in there.
• 32:17
  Speaker 4: See, that's what I did.
• 32:18
  Speaker 4: You know, when I got the wallpaper up and finished the, everything except for my bar, my actual bar, I took those shelves that I had that were in here, all my glasses and Glenn Karen's, my rocks glasses and everything from top to bottom.
• 32:40
  Speaker 4: They're all stacked out now, leveled out to the different distilleries and everything, so I can go and pick from whatever I want to drink from.
• 32:53
  Speaker 3: So I just got Padriac Finnerty.
• 32:59
  Speaker 3: He is has just gotten the $500 GC club.
• 33:06
  Speaker 3: He just purchased that $500 GC club he's got.
• 33:12
  Speaker 3: He'll have the spirit of French lick come in his way real soon.
• 33:15
  Speaker 3: We'll, we'll meet up.
• 33:16
  Speaker 3: He'll get his crystal, glen Karen and then, when we do this, elijah Craig barrel pick, if that'll be going to him.
• 33:22
  Speaker 3: He's just prepaid.
• 33:23
  Speaker 3: It's a great, it's a good deal, you know, overall, I mean, you're getting some really good whiskey and whatever, but you're also supporting us and the support we it's been overwhelming on.
• 33:36
  Speaker 3: When I did this, I was not sure what to expect and I've been pleasantly expected.
• 33:42
  Speaker 3: But he just did it right now and we're live on Facebook and we're we're recording the podcast.
• 33:48
  Speaker 3: So I'm going to tell him.
• 33:49
  Speaker 3: We're live on Facebook, just told everybody.
• 33:55
  Speaker 3: All right, here we go.
• 33:56
  Speaker 4: Congratulations.
• 33:57
  Speaker 3: Padreum, just told, I think is Padreac, yeah, yeah.
• 34:03
  Speaker 4: Okay.
• 34:04
  Speaker 3: Yes, I just told everybody on Facebook live that you are now a presidential member of the crystal GC club, actually the first presidential member of the crystal GC club.
• 34:19
  Speaker 3: So that's pretty cool, that was all voice texted.
• 34:25
  Speaker 3: I don't know what it said.
• 34:26
  Speaker 3: I'm not even going to look.
• 34:27
  Speaker 3: I said it to check us out.
• 34:34
  Speaker 3: Let's let's see Check us out live right now.
• 34:41
  Speaker 2: I just told.
• 34:42
  Speaker 4: anybody doesn't know that, while Turkey is owned by the Campari group, the release date on the Wow, oh my gosh.
• 34:59
  Speaker 3: I've not had it.
• 35:00
  Speaker 3: I'm trying it right now.
• 35:02
  Speaker 3: No, no, no, this is Russell's reserve.
• 35:03
  Speaker 3: I got a, I'm going to do the Russell's reserve.
• 35:07
  Speaker 3: I am technically well, then I'll got to put.
• 35:12
  Speaker 3: Kentucky spirit in the bottle.
• 35:14
  Speaker 4: Yeah.
• 35:15
  Speaker 3: Or in the glass.
• 35:16
  Speaker 4: Kentucky spirit.
• 35:17
  Speaker 4: So, I switched over to Kentucky spirit.
• 35:21
  Speaker 3: It's in.
• 35:22
  Speaker 3: So I switched over.
• 35:24
  Speaker 3: Oh, wow, when I saw this in Wisconsin I was like I've never seen a Kentucky spirit in the wild and I saw it and I just jumped.
• 35:37
  Speaker 3: It was like it was and it was at a total line In the Darius Dario.
• 35:46
  Speaker 3: He basically Dario is.
• 35:49
  Speaker 3: He runs, he's in the Wisconsin Bourbon Club and then also he runs the Sunday morning group and he also is doing a podcast now but he works at Total Wine and what's got Dario's doing a podcast.
• 36:08
  Speaker 3: Yes, they do.
• 36:09
  Speaker 3: They were just at Great Lakes Distillery where I was, and I just like I'm, he's a great guy, super great guy.
• 36:18
  Speaker 3: When I get back there, I got to stop at his.
• 36:21
  Speaker 3: He also works at a cigar shop.
• 36:22
  Speaker 3: He works at Total Wine.
• 36:23
  Speaker 3: He's doing the thing I just got to get.
• 36:26
  Speaker 3: I got to yeah, I got to smoke a cigar at his cigar shop when I'm back there, coming up at the Labor Day weekend.
• 36:34
  Speaker 3: So I'm going to try and do that.
• 36:36
  Speaker 4: All right, are you going back to Labor Day?
• 36:39
  Speaker 3: Yeah, my mother-in-law's 80th birthday weekend.
• 36:45
  Speaker 4: I handbooked my flight for that you coming.
• 36:51
  Speaker 3: Hey, I can't say that you won't do, that you and Sherry are both invited, that you just don't know this, I'm pretty sure Sherry's got to work.
• 37:00
  Speaker 3: All right, so you're invited.
• 37:03
  Speaker 4: Okay, and she don't smoke cigars.
• 37:06
  Speaker 3: What You're coming to, the birthday party not to.
• 37:09
  Speaker 3: Hey, there's a place called Dancing Goat, which is a distillery that I want to hit up when I'm there this time.
• 37:19
  Speaker 3: So I'm going to have to.
• 37:22
  Speaker 3: I'm at the point where I should contact reach out at this point.
• 37:27
  Speaker 4: She's been to Wisconsin.
• 37:28
  Speaker 4: I never have.
• 37:29
  Speaker 4: I'd like to reiterate that so.
• 37:32
  Speaker 3: All right.
• 37:33
  Speaker 3: So, anyways, this is my.
• 37:35
  Speaker 3: My virginity is of Kentucky.
• 37:38
  Speaker 3: Spirit is about to end, all right.
• 37:42
  Speaker 4: Bust that, Sherry.
• 37:45
  Speaker 3: Hmm, I don't even.
• 37:48
  Speaker 3: I know nothing about this.
• 37:51
  Speaker 3: You want to know what I think.
• 37:55
  Speaker 3: This particular single barrel is better than the Master.
• 37:58
  Speaker 3: Keep one.
• 37:59
  Speaker 3: There's a richness, there's a lot of, almost like plum or prunish that is definitely got that dark fruit.
• 38:11
  Speaker 3: Yeah, brown sugar, yeah, 100% on the brown sugar way At 110, it comes in at us.
• 38:23
  Speaker 3: I was expecting some 110 on yours?
• 38:28
  Speaker 4: Did we say that, look at this, this mines 101.
• 38:31
  Speaker 4: I think I said 110, last time 55.
• 38:36
  Speaker 4: 110 on the reserve Mines 101.
• 38:42
  Speaker 3: Oh 101 on the okay.
• 38:44
  Speaker 3: You're right, spirit, I'm getting, I'm getting mixed up here.
• 38:47
  Speaker 3: Yeah, yeah, that's that.
• 38:51
  Speaker 4: That is a good old fashioned.
• 38:53
  Speaker 4: You mixed yourself.
• 38:55
  Speaker 3: It's not the old fashions fault, Although I will tell you, not knowing that that was 84 proof, I thought it was an old fashions, so thinking, you know it's a lower proof thing when that has.
• 39:07
  Speaker 3: That has more than once floored me.
• 39:13
  Speaker 4: Oh yeah.
• 39:14
  Speaker 3: Those old fashions.
• 39:15
  Speaker 3: Yes, wow, that Kentucky spirit.
• 39:23
  Speaker 4: The nose is always spectacular on this wall, turkey you want to barrel bash that.
• 39:29
  Speaker 3: Have it barrel bashed there.
• 39:31
  Speaker 4: We hadn't barrel bashed anything in quite a while.
• 39:33
  Speaker 4: No but we should.
• 39:37
  Speaker 3: Yeah, but we, while I, while I, we should talk about what we did.
• 39:41
  Speaker 3: Super Nash flew up on Tuesday, hung out with CT once he got here because he flew into Columbus, had it over to CT's house.
• 39:51
  Speaker 3: They went.
• 39:53
  Speaker 3: They went over to Dayton barrel works and got to meet with the the Bill Hockett.
• 40:02
  Speaker 3: The Bill Hockett of Allen Bishop Bill Hockett fame.
• 40:08
  Speaker 3: You know he does a nice job there.
• 40:10
  Speaker 3: I am looking forward.
• 40:12
  Speaker 3: He's got Rubicon Creek, but he you guys picked up that bottle of what was it called?
• 40:19
  Speaker 4: You got it what.
• 40:19
  Speaker 4: What have you got a handy?
• 40:22
  Speaker 4: If not, I can pull it out.
• 40:24
  Speaker 3: Well I, I had it handy, I was put.
• 40:28
  Speaker 3: Let's see.
• 40:31
  Speaker 4: Nash is going to the vault.
• 40:33
  Speaker 3: I've got it Rubicon Creek myth Right there.
• 40:40
  Speaker 3: Right Rubicon Creek myth here we go Right here.
• 40:45
  Speaker 4: All right, this, this is what all we got.
• 40:47
  Speaker 4: Uh, first off we started doing a little tasting and we did uh yeah, I've got that's good.
• 40:55
  Speaker 4: Rubicon Creek single barrel uh whiskey that, uh, that I picked up a bottle of, and then, uh, he, he turned us on to a little bit of this uh outshores corn whiskey, which, uh, this stuff was just just awesome.
• 41:20
  Speaker 4: I mean, this is just nothing but a pure corn whiskey that they did, uh, because of the owners wanted to do something to commemorate uh, some of the history of the place.
• 41:35
  Speaker 4: Yeah, but then now this is what we were able to pick up that is just going to be released tomorrow.
• 41:45
  Speaker 3: Yeah, tomorrow and we and we, uh, we're being respectful, yes, uh it's called Rubicon Creek myth and it's their uh straight malt whiskey.
• 42:01
  Speaker 4: Yeah, uh, but it's not going to be released tomorrow until tomorrow, and so that's why the seals are still on this and nobody.
• 42:09
  Speaker 4: Uh well, we hadn't tasted from these bottles.
• 42:15
  Speaker 4: You did, but I was not able to get my my my seal is still on the bottle.
• 42:23
  Speaker 3: Yeah, my seal's still too Right there.
• 42:26
  Speaker 4: And so, and so is CT on the bottles that we got Right.
• 42:29
  Speaker 4: I've tasted this, uh God, but we will be tasting it soon.
• 42:36
  Speaker 3: I really I, I'm going to be taking this while Turkey, uh, you're going to get Bill Hocken on and oh yeah, for sure.
• 42:44
  Speaker 3: He's got we've had him on before when I was down there, but we need to get him on with everybody.
• 42:51
  Speaker 3: Talk about it.
• 42:52
  Speaker 3: Talk about what he's doing.
• 42:53
  Speaker 3: Uh, he's, uh.
• 42:54
  Speaker 3: I really think he's some amazing thing.
• 42:57
  Speaker 3: Yeah, and he knows what he's doing, just like Alan.
• 43:01
  Speaker 3: He knows what he's doing.
• 43:03
  Speaker 3: Yeah, alan Bishop and uh Bill teamed up to do death in the afternoon.
• 43:08
  Speaker 3: Uh, absence, one of the coolest absence on the planet.
• 43:14
  Speaker 3: It's uh released from the Key West distilling company, uh Downing, key West, if you go down there.
• 43:21
  Speaker 3: But they did an absence and it was death in the afternoon.
• 43:25
  Speaker 3: It's got skeletons and I mean, it's just the coolest freaking label.
• 43:30
  Speaker 4: Uh, I just want to have a bottle and it's a dark purple in color, right Uh.
• 43:37
  Speaker 3: Padriac, just uh, he just joined us and is watching.
• 43:43
  Speaker 3: So, uh, our, our uh presidential crystal GC member has joined the podcast, so that's really kind of cool.
• 43:55
  Speaker 4: All right, john.
• 43:55
  Speaker 4: Yes, our, our Ohio concert was fun.
• 43:59
  Speaker 4: Glad you could join in with us.
• 44:01
  Speaker 4: We're having a blast already.
• 44:04
  Speaker 3: Yeah, uh, when we went, uh, but then then you went to Indian Creek and uh, we did Creek distillery and we met with, uh, uh, yeah, uh, his name.
• 44:16
  Speaker 4: I believe his name is John Joe Joe.
• 44:20
  Speaker 4: Yeah, we met with Joe.
• 44:22
  Speaker 3: Yep, did you meet?
• 44:23
  Speaker 3: I helped him out for just a little while.
• 44:24
  Speaker 3: Did you meet his wife, who is no?
• 44:27
  Speaker 4: uh, she was a little under the weather and Joe was actually what wasn't supposed to be there, but we were actually me and uh CT were actually walking around taking a few pictures and touring the grounds outside and uh, joe had actually happened to walk up.
• 44:43
  Speaker 4: He was actually checking the mail and uh walked up and uh, he talked with us for a little while.
• 44:49
  Speaker 3: Good, they're good people there.
• 44:50
  Speaker 3: Indian Creek, uh like what they're doing, uh, what they're doing with that property, and I can't wait till they open up the bar.
• 44:58
  Speaker 3: It's going to be fantastic.
• 45:01
  Speaker 4: They're going to be inside the bar that they're building and, yes, that place is going to be amazing.
• 45:08
  Speaker 3: It'll get me to Springfield more often, yeah.
• 45:12
  Speaker 3: And then, and then we basically met up at Highbank Distillery, had some pizza and some smoked, uh, old fashions.
• 45:23
  Speaker 3: They just kept coming.
• 45:25
  Speaker 3: And then we headed over and, uh, we got to see State University Stating Boom, Yep.
• 45:34
  Speaker 3: Who, um, like, just a couple of days before that, stevie Nixon I believe it was Billy Joel, I saw I it was Stevie Nick's concert was sold, that that stadium was sold out on the top there.
• 45:47
  Speaker 3: I saw a reel of that.
• 45:48
  Speaker 3: That was really cool.
• 45:49
  Speaker 3: But anyways, uh, you know you're talking Death Leopard and honestly, the Motley crew was good but there was an aspect of retro to them.
• 46:00
  Speaker 3: It was, you know, but Death Leopard there was no retro on them at all.
• 46:06
  Speaker 3: I mean, they're they, they killed it.
• 46:11
  Speaker 4: They were, oh my God, crystal.
• 46:14
  Speaker 4: They're voices, their instruments.
• 46:17
  Speaker 4: Everything they did was I've seen them like say that was a six time and that was the best concert and show that I've ever seen them do.
• 46:27
  Speaker 3: And, and you've seen them in their prime, yeah, yeah.
• 46:31
  Speaker 4: I saw them way back like I say, early 80s, when they first come out and saw them write, you know, the very first show, right when, uh, rick Allen came back and had the very first show right after you know, about two years after his accident where he lost his arm.
• 46:48
  Speaker 4: Yeah, I remember.
• 46:49
  Speaker 4: Very first concert.
• 46:50
  Speaker 4: I was there at Quimson University when they played the very first show and, like I say, I've followed them all through my years and but that night it's just the other night was the best show ever and they've just perfected everything and no hidden agenda, no cover ups, no hiding of anything.
• 47:15
  Speaker 4: Everything was natural, real, pure concert level performance.
• 47:21
  Speaker 4: I agree.
• 47:23
  Speaker 3: Who knows.
• 47:23
  Speaker 3: I'm telling you there's a couple of their songs Rock of Ages that came, that I thought they did better than the album.
• 47:33
  Speaker 3: I mean, I was just wowed by Def Leppard.
• 47:36
  Speaker 3: So that was awesome.
• 47:37
  Speaker 3: We had a great time, a lot of fun.
• 47:40
  Speaker 3: Good seeing you, absolutely.
• 47:42
  Speaker 3: Thanks for coming up.
• 47:43
  Speaker 3: We got a little bit of a chance to talk and, you know, see each other.
• 47:47
  Speaker 3: But then we were both.
• 47:50
  Speaker 3: I was off to work and you were back on a flight back to South Carolina and back to work.
• 47:54
  Speaker 3: But when you say you're coming up for my mother-in-law's 80th birthday, I actually can't sit there and say, oh, he's just joking, because you're so good, you're super Nash man, you're a good friend, I work and I live and I support my friends and everything that they do, and I love you, man.
• 48:18
  Speaker 4: I'm honored to be your friend.
• 48:20
  Speaker 4: Hey, you're more than a friend.
• 48:23
  Speaker 4: You're my brother, brothers, right.
• 48:25
  Speaker 3: Yep, all right.
• 48:26
  Speaker 3: So let's barrel bash this really quick, all right.
• 48:30
  Speaker 3: So all right, the Scotchie bourbon boys barrel bashing.
• 48:37
  Speaker 4: I just want to give just a few pointers on this.
• 48:40
  Speaker 4: This is a 75% corn, 13% rye, 12% malted barley, and then age eight years at the company website of Wild Turkey.
• 48:52
  Speaker 3: The barrel bashing scoring is you can give a perfect bourbon a score of 19.
• 49:03
  Speaker 3: Now, how do you come?
• 49:05
  Speaker 3: to that.
• 49:05
  Speaker 3: So you got four categories.
• 49:07
  Speaker 3: That doesn't need.
• 49:08
  Speaker 3: That doesn't equal.
• 49:08
  Speaker 3: That, that won't equal.
• 49:10
  Speaker 3: I'll tell you how you come to that.
• 49:15
  Speaker 3: We have evolved to that and the way that it works is that the body and the nose.
• 49:21
  Speaker 3: In my opinion, they're the lesser of the evil of whiskey.
• 49:27
  Speaker 3: They give the lesser of the evil.
• 49:30
  Speaker 3: Yes, because because if something smells good but tastes like shit, the importance was the taste, right.
• 49:39
  Speaker 3: So the nose you can give it a four.
• 49:42
  Speaker 3: You can give the body the fullness in the mouth feel.
• 49:47
  Speaker 3: Okay, I don't care if something tastes great, but the mouth feel is not an oily or perfect mouth feel, but it has its place.
• 49:56
  Speaker 3: But if it's not, I'm going to say I want taste more than mouth feel.
• 50:00
  Speaker 3: Right, so I, you can give that a total score of four for four, four out of four and four out of four is eight.
• 50:07
  Speaker 3: But then the taste is very important and you can give that a five.
• 50:12
  Speaker 3: But you also can give the finish, which is the most important in my opinion, because it's what's left in your mouth after you're done drinking whiskey.
• 50:20
  Speaker 3: It's the most, what would you say?
• 50:24
  Speaker 3: Part, that is the, the, the grander of the evils of whiskey.
• 50:31
  Speaker 3: So you can give that a five also, for a total of 18.
• 50:35
  Speaker 3: But in one category, if it's exceptional, you can give it a.
• 50:40
  Speaker 3: What is it?
• 50:41
  Speaker 3: Supernose?
• 50:44
  Speaker 3: But, I'm a lot of what up up, yeah, and it has to, and that but up happens to deal with my wife's ass.
• 50:53
  Speaker 3: But that wasn't that.
• 50:54
  Speaker 3: Do you got to go back and listen to this?
• 50:57
  Speaker 3: This is the last episode of season two, because the last episode of season two is where the but up was born.
• 51:05
  Speaker 3: So, anyways, so we're going to barrel, bash this.
• 51:09
  Speaker 3: So what do you think?
• 51:10
  Speaker 3: Nose wise, I get a little sweet floral.
• 51:16
  Speaker 3: It's almost just like sugar with a little bit of floury sort of sweet, brown, sugary, slight floral.
• 51:31
  Speaker 3: So out of the four, I would give this nose a three.
• 51:38
  Speaker 3: I'm bashing a French lick William Dalton barrel, it's a nice nose.
• 51:55
  Speaker 4: I'm getting all that, but I'm also getting maybe almost like a like a sweet cigar box along with mine, so I'm going to have to give it a three to is a three also gave it 32.
• 52:17
  Speaker 4: I find question.
• 52:21
  Speaker 3: But my question to you is is this the cigar, sweet cigar Box smell?
• 52:27
  Speaker 3: Help it or hurt it?
• 52:30
  Speaker 4: It helps it All right.
• 52:31
  Speaker 4: It helps it All right Because I like a sweet cigar box.
• 52:35
  Speaker 4: You know, yeah, ok, you have like a strong leathery, like a leathery cigar box and like a strong sort of bitter type cigar, if you don't want to mean like a smoky leathery type cigar or dryness of a cigar.
• 53:07
  Speaker 3: But this is a sweet and it's like a, you're like thinking a swisher, a swisher sweet.
• 53:14
  Speaker 4: Yeah, almost like a swisher, sweet yeah.
• 53:17
  Speaker 3: I think you could pull out a little bit of cherry too.
• 53:22
  Speaker 4: Anyways.
• 53:23
  Speaker 4: I agree, I'm not quite getting the cherry, so let's do body for 101 proof.
• 53:33
  Speaker 3: There's a lot of body, it gets into pretty much every.
• 53:37
  Speaker 3: It's on your cheeks, it's throughout, and it's A very pleasant taste.
• 53:44
  Speaker 3: I don't pick up a lot of oak, it's not hot.
• 53:49
  Speaker 3: No, I get a little bit of app.
• 53:52
  Speaker 3: So we'll talk about the finished later.
• 53:54
  Speaker 3: But OK, so the body on this, one which you know, when you're tasting with the crystal Glen Caron here, if you roll this around and watch it, just come back into your glass.
• 54:06
  Speaker 3: That gives you there's a nice, there's some nice legs on this in a little bit thin but long, and so I'm going to give this as far as the body, I think it's a three.
• 54:21
  Speaker 3: Also, there's a little extra something there.
• 54:28
  Speaker 3: Chris Snyder, thanks for watching tonight.
• 54:32
  Speaker 3: He's joined us very.
• 54:35
  Speaker 3: That is Greg Schneider's son I met him at a rock.
• 54:39
  Speaker 4: finnitary.
• 54:39
  Speaker 4: Yeah, appreciate you.
• 54:44
  Speaker 4: I very much, we very much appreciate you joining our crystal Glen Caron globe and we're excited you're here to just remember.
• 54:56
  Speaker 3: Crystal, you see Cheers, yes, all right.
• 55:01
  Speaker 3: So what are you going to give this body?
• 55:06
  Speaker 4: I think it's a little thin in the glass but as far as the legs go and it's a little bit thin, not quite as oily as I've seen some others, but as far as the mouth feel it's kind of full mouth feel.
• 55:23
  Speaker 4: I mean it hits the side of the tongue, top, bottom, yep.
• 55:28
  Speaker 4: So I got to give it a three on the body as far as a good it's got a good body to it, all right.
• 55:35
  Speaker 4: Yeah, I can't judge it In the glass, but I got to judge it as far as what's in my mouth, yeah, and what I feel in my mouth.
• 55:42
  Speaker 4: So I got to give it a three.
• 55:50
  Speaker 2: So taste.
• 55:52
  Speaker 3: Why don't you go first on taste?
• 55:54
  Speaker 4: on the taste Yep, I really like the taste of this.
• 55:57
  Speaker 4: I would.
• 55:58
  Speaker 4: I would agree it's.
• 55:59
  Speaker 4: It's fruity, it's sweet, it's sweet, got a little floral to it.
• 56:06
  Speaker 4: I got that a little bit of a sweet cigar box to it.
• 56:12
  Speaker 4: It's to me it's.
• 56:14
  Speaker 4: It's got a lot going on and Almost want to give it a four.
• 56:21
  Speaker 3: but you know you can give it a five.
• 56:23
  Speaker 3: This is the five level.
• 56:26
  Speaker 4: Yeah, you know what I think I am going to give it a four.
• 56:30
  Speaker 4: It's not the five level but it's at the four level because it's complex enough to give it a four.
• 56:37
  Speaker 4: It's got a lot of going on in the taste category.
• 56:44
  Speaker 4: I will concur.
• 56:49
  Speaker 3: Everything that you said is exactly there.
• 56:51
  Speaker 3: It's, it's very delicious, it is something, and this, this has some nice flavors and that it's the sugary aspect of it is really good, so all right, so a couple more.
• 57:10
  Speaker 4: A couple more, I mean, you can actually, as you taste it and is it lingers, there's a couple more that you could pull out and just taste.
• 57:20
  Speaker 3: And it, well, I get on the now going into the finish, I get some green apple there you go, and and then I get a little bit of menthol, like if you, if you bring in, like breathe in, it's almost like you're sucking a mint.
• 57:39
  Speaker 3: It's got that mentholy kind of thing going on there, like a winter green kind of thing.
• 57:47
  Speaker 3: So it goes green apple and then it's almost like a winter winter green flavor, you know, like it's really, it's kind of a very.
• 57:56
  Speaker 3: The finish is where it's the most complex and I'm going to give the finisher five.
• 58:08
  Speaker 4: I'm not quite sure if that.
• 58:09
  Speaker 4: If on the finish I get lots of the green apple, loving that green apple, I get that on the sides of my tongue, on the tip of my tongue, and I'm still getting that that good, sweet brown sugar up front Is that melts away.
• 58:28
  Speaker 4: Then I'm getting that green apple, is what's left, you know, on the sides and on my tongue.
• 58:35
  Speaker 4: But I'm not sure if I'm getting the mint or whether it's the, you know, the ethanol, the alcohol, alcohol that's making that, that mint.
• 58:49
  Speaker 4: I'm going to have to give it a four to that five.
• 58:57
  Speaker 4: I'm still not getting it that five level on it, but I'm going to have to give it a four, all right.
• 59:03
  Speaker 4: So 14 and what'd you give it?
• 59:12
  Speaker 3: Well, you gave two, threes a six.
• 59:14
  Speaker 3: Then you gave two fours, which is eight, which is 14.
• 59:19
  Speaker 3: And I gave two threes, a five and a four, which puts me at 15 of 18.
• 59:25
  Speaker 3: You're 14, which is 14 and a half, for the scotchy bourbon boys on the Wild turkey.
• 59:34
  Speaker 3: Kentucky spirit single spirit.
• 59:37
  Speaker 3: I mean just that's something that that if you come across it it's a reasonable price.
• 59:42
  Speaker 3: It's not.
• 59:43
  Speaker 3: I believe it was 49, 99, mine.
• 59:46
  Speaker 3: I believe it was in that price range and I was very happy to pick that up at that price range.
• 59:53
  Speaker 4: Well, on my paper here in 2021, it was like $55.
• 1:00:01
  Speaker 3: Okay, so probably the same thing.
• 1:00:04
  Speaker 3: Yeah, maybe it was 59, 99 for where I was at.
• 1:00:09
  Speaker 4: So, yeah, it's probably 59 95.
• 1:00:12
  Speaker 3: How wait, wait, how?
• 1:00:13
  Speaker 3: What would you write down?
• 1:00:15
  Speaker 3: What you paid for everything?
• 1:00:18
  Speaker 4: No, I'm just saying it now.
• 1:00:20
  Speaker 4: That was in 2021.
• 1:00:22
  Speaker 4: So you probably figure it's going up like 495.
• 1:00:25
  Speaker 4: So it's 59 95.
• 1:00:28
  Speaker 3: Yep, probably, so here's the next one.
• 1:00:33
  Speaker 4: You know, just trying to give a reasonable average.
• 1:00:36
  Speaker 2: Yeah.
• 1:00:37
  Speaker 4: Yeah, this without, without going to fact check anything, everything right now.
• 1:00:42
  Speaker 3: Now this Russell Russell's reserve.
• 1:00:44
  Speaker 3: In my spirit of French, lick Glyn care the nose on this now, after sitting in my glass for 10, 15 minutes, it's spectacular.
• 1:00:58
  Speaker 3: Now Russell's reserve.
• 1:01:01
  Speaker 3: Greg Schneider tells the story right.
• 1:01:05
  Speaker 3: He was at the time working for Wild Turkey and new Jimmy Russell and they came to him because he had some he had.
• 1:01:19
  Speaker 3: He had expertise in the field and knowledge and there was a bunch of aging whiskey that Wild Turkey had and they didn't know what to do.
• 1:01:34
  Speaker 3: And old bourbon is not at the time was not something that people wanted.
• 1:01:43
  Speaker 3: They didn't want old bourbon and this was getting up 10 years.
• 1:01:47
  Speaker 3: It was getting to the point where they had to do something with it or get rid of it.
• 1:01:53
  Speaker 3: And he basically had the idea to use this age stock and give a tribute to Jimmy Russell for what he had done.
• 1:02:08
  Speaker 3: And he suggested it to everybody because what?
• 1:02:13
  Speaker 3: And they thought it was a great idea and he was able to present it to him like say, hey, jimmy, come on over here, I want you to try something.
• 1:02:23
  Speaker 3: And he went over there and said it was really good and then he told him, was able to tell him that this was going to be his signature brand with Wild Turkey.
• 1:02:33
  Speaker 3: There's Wild Turkey six year.
• 1:02:34
  Speaker 3: There's Wild Turkey 10 year.
• 1:02:36
  Speaker 3: These the one I'm drinking right now is a nine year Russell's.
• 1:02:40
  Speaker 3: These are all Russell brands.
• 1:02:42
  Speaker 3: And then there's the Russell's reserve 13, which I think is going to be coming out soon.
• 1:02:48
  Speaker 3: And did you see that they released a?
• 1:02:53
  Speaker 4: 15 year Russell's.
• 1:02:57
  Speaker 3: Okay, and then I believe they just let really just coming out with the label.
• 1:03:02
  Speaker 4: I believe there's going to be a Russell reserve.
• 1:03:04
  Speaker 4: 15 year.
• 1:03:05
  Speaker 3: So then also there's which.
• 1:03:08
  Speaker 3: The 13 year is fantastic.
• 1:03:09
  Speaker 3: Now we're getting into 15.
• 1:03:11
  Speaker 3: Did I also got an email from Makersmark?
• 1:03:15
  Speaker 3: They're going to have.
• 1:03:17
  Speaker 3: It sounds like they're coming out with a 10 years Makersmark which they're going to make your mark.
• 1:03:22
  Speaker 4: What 10 year Makersmark?
• 1:03:26
  Speaker 3: Yeah, it's like six days away from announcing what it's going to be something that they don't do, but they're doing it.
• 1:03:35
  Speaker 3: Everybody that I've ever read articles that have been with the Sam walls they got to try a little bit older Makersmark and they have never released older Makersmark said that it was spectacular, so this one should be the one you want to get.
• 1:03:55
  Speaker 3: And then Bakers 13 got released just this week.
• 1:03:59
  Speaker 4: I don't know they probably nobody will probably like it.
• 1:04:04
  Speaker 4: So don't, don't go out looking for it.
• 1:04:06
  Speaker 4: Makersmark or Bakers Makersmark 10 year.
• 1:04:11
  Speaker 4: Yeah, don't go out looking for it, you're not going to want it.
• 1:04:17
  Speaker 3: You know, yeah, you know, that those weeded bourbons sock.
• 1:04:21
  Speaker 3: Yeah, just listen.
• 1:04:24
  Speaker 4: I'm going to pass it over, you know somebody might pick it up, you know.
• 1:04:29
  Speaker 4: Yeah, don't be the one that gets that bottle and doesn't like it.
• 1:04:35
  Speaker 3: But you saw that Baker Baker and Fred were hanging out at Jim Beam and they released the Bakers 13 this week.
• 1:04:41
  Speaker 3: We need to get a bottle of that.
• 1:04:43
  Speaker 3: I hope they're selling that at Kentucky Bourbon Festival.
• 1:04:47
  Speaker 4: I got one coming.
• 1:04:49
  Speaker 3: What kind of what kind of a deal did you cut for that one?
• 1:04:55
  Speaker 4: You don't want to know.
• 1:04:56
  Speaker 4: Yeah, it's sweet, it's a sweet deal and yeah this is your buddy.
• 1:05:02
  Speaker 4: Yeah, my friend, he went up there.
• 1:05:06
  Speaker 4: He was up there, he picked up four bottles.
• 1:05:11
  Speaker 4: He got four bottles signed by Baker Beam and Jim Beam.
• 1:05:15
  Speaker 4: Let him have four.
• 1:05:17
  Speaker 4: What?
• 1:05:19
  Speaker 3: What was MSRP on it?
• 1:05:20
  Speaker 3: I don't know.
• 1:05:24
  Speaker 4: I didn't even ask, or I don't know.
• 1:05:28
  Speaker 3: What are you paying?
• 1:05:29
  Speaker 3: No, I don't say that.
• 1:05:32
  Speaker 4: I didn't pay it, just.
• 1:05:33
  Speaker 4: It just cost me a bottle.
• 1:05:34
  Speaker 4: Oh a trade.
• 1:05:36
  Speaker 4: Yeah, I did a trade for it, but we'll leave that under the table right now.
• 1:05:42
  Speaker 4: Yeah the look, will you?
• 1:05:46
  Speaker 3: know what.
• 1:05:46
  Speaker 3: You know what Roxy feels about Bakers, between Bakers, and she is picky.
• 1:05:51
  Speaker 3: I'm just telling you.
• 1:05:54
  Speaker 3: If she's picky, yeah, but anyways, so yeah this is a.
• 1:05:58
  Speaker 4: It's a 2023.
• 1:05:59
  Speaker 4: They don't do the boxes anymore, but this one, like I say, it's signed by Fred and Baker.
• 1:06:08
  Speaker 3: Baker, baker.
• 1:06:09
  Speaker 3: They were both hanging out.
• 1:06:10
  Speaker 3: I saw the pictures.
• 1:06:10
  Speaker 3: I think it was Stacy.
• 1:06:13
  Speaker 3: Everybody that was there.
• 1:06:15
  Speaker 3: I want to be Stacy, richard.
• 1:06:17
  Speaker 3: She goes everywhere and just looks at the pictures.
• 1:06:19
  Speaker 3: She goes everywhere and just walks away with bottle after bottle.
• 1:06:23
  Speaker 4: I know that's like you're so cool.
• 1:06:25
  Speaker 3: Yeah, I'm hoping to see her this weekend.
• 1:06:27
  Speaker 3: I reached out that I was going to Louisville and I want to know where she is because I mean the one day I think she had 13 pictures of the people in the industry that she was photographed with the one day.
• 1:06:43
  Speaker 4: I think I'm going to carry my equipment over there tomorrow and drop it off and head to Louisville.
• 1:06:51
  Speaker 3: What You're going to be you can't beat me, do so you're my wife.
• 1:06:58
  Speaker 4: My wife is.
• 1:06:59
  Speaker 4: My wife is going to hang out and I just paid for the room and all that with her sister and niece.
• 1:07:06
  Speaker 4: They're going up to North Carolina and hang out in the mountains.
• 1:07:12
  Speaker 3: Yeah, come on up.
• 1:07:13
  Speaker 3: If you're in Louisville, we'll split a hotel room.
• 1:07:18
  Speaker 4: Oh my gosh, I so love to.
• 1:07:20
  Speaker 4: I want to.
• 1:07:24
  Speaker 3: Ride the Harley up.
• 1:07:28
  Speaker 4: Oh my gosh, that yeah.
• 1:07:30
  Speaker 3: He says yeah, I need it, it needs to be yeah, it needs to be opened up.
• 1:07:36
  Speaker 4: Yes, yeah, it needs to have the motor lubricated and warmed up.
• 1:07:43
  Speaker 4: It's been sitting all summer, yeah.
• 1:07:48
  Speaker 3: All right.
• 1:07:49
  Speaker 3: So the Russell's Reserve 10 that I'm well nine year that I'm drinking right here this private selection Tons.
• 1:08:01
  Speaker 4: Doing a private select to.
• 1:08:02
  Speaker 3: Yeah, we both have a private select book Okay.
• 1:08:04
  Speaker 3: Yeah, I told you it was family beer and liquor.
• 1:08:11
  Speaker 3: I said before 2022, and then barrel Bear, well, wow, empty, didn't want to get yours.
• 1:08:18
  Speaker 4: He's got gold letter and mine's just got plain old white letter and it's from 2021.
• 1:08:24
  Speaker 3: They've they've upped their game there at Russell's.
• 1:08:26
  Speaker 3: Tons of cinnamon on this one's and there's a little bit of the oaky-ness of the barrel in this nine year, kind of which it doesn't.
• 1:08:40
  Speaker 3: It does not have a turkey profile.
• 1:08:45
  Speaker 4: Let me.
• 1:08:45
  Speaker 4: Let me ask you one other thing and use what warehouse did you say yours was from being?
• 1:08:52
  Speaker 4: You said yours was two warehouses.
• 1:08:54
  Speaker 4: No, and what floor.
• 1:09:00
  Speaker 3: C, n, b was the warehouse and it's the fifth floor.
• 1:09:06
  Speaker 4: In B C.
• 1:09:07
  Speaker 4: Why is it C and B, c and B?
• 1:09:12
  Speaker 3: Mm, hmm, because it wants to stay in air B and B.
• 1:09:18
  Speaker 4: No, I don't get that If it's a single barrel.
• 1:09:20
  Speaker 3: No, no, not C and B, c, N, b like NBC.
• 1:09:27
  Speaker 4: C and B Okay.
• 1:09:29
  Speaker 3: You're just so, you know that's.
• 1:09:31
  Speaker 3: You didn't say anything different C and B.
• 1:09:34
  Speaker 4: Okay, but.
• 1:09:35
  Speaker 3: But I said C and B, c and B.
• 1:09:37
  Speaker 3: You just said C and B.
• 1:09:42
  Speaker 2: You.
• 1:09:42
  Speaker 3: Southern, you Southern speaking C and B In floor.
• 1:09:49
  Speaker 3: What Five you're on floor four.
• 1:09:55
  Speaker 4: One floor below.
• 1:09:58
  Speaker 3: Ah, alright, anyways, delicious, great wild turkey.
• 1:10:03
  Speaker 3: I think they've been killing it.
• 1:10:05
  Speaker 3: I mean it's just like as a distillery and one of the cool things is if you go to the distillery there is a chance, although small, that Jimmy will be hanging out in the distillery.
• 1:10:19
  Speaker 3: He just comes out into the gift shop signs, bottles and everything.
• 1:10:23
  Speaker 3: Noah's Mill.
• 1:10:26
  Speaker 3: Patrick asked us what's our take on Noah's Mill.
• 1:10:31
  Speaker 3: He likes it better than bookers with an uncooked straight from the barrel to let's.
• 1:10:38
  Speaker 4: I like Noah's Mill, but I like bookers better.
• 1:10:40
  Speaker 4: I have a thing for bookers there.
• 1:10:44
  Speaker 3: Well, yeah, bookers, bookers.
• 1:10:45
  Speaker 3: There is an aspect of bookers that that Noah Mill.
• 1:10:51
  Speaker 3: Noah's Mill is better as a barrel strength.
• 1:10:53
  Speaker 3: I like it better than Rowan's Creek, yeah, but there's a mellow they call it a mellow aspect, some people call it a funk, but that mellow aspect is there.
• 1:11:07
  Speaker 3: So I would say the difference between bookers and Noah's Mill is bookers is sharp like you're fucking with a knife.
• 1:11:20
  Speaker 4: And because has a peanutty flavor.
• 1:11:24
  Speaker 4: It does, it's got a peanutty flavor.
• 1:11:29
  Speaker 3: I didn't know when you said P.
• 1:11:30
  Speaker 3: I just was like wondering where you're going with this.
• 1:11:33
  Speaker 3: But yeah, peanutty yeah.
• 1:11:35
  Speaker 3: Not that that peanut Nutty.
• 1:11:38
  Speaker 4: You know what I'm saying?
• 1:11:39
  Speaker 3: Yeah, 100 percent.
• 1:11:41
  Speaker 3: But Noah's Mill is blunt, so it's like cutting with a butter knife.
• 1:11:45
  Speaker 3: But when it comes to whiskey, some people like that bluntness or that, that, what, what people it's like.
• 1:11:54
  Speaker 3: I can see how, as a barrel strength, you would like Noah's Mill If you didn't like that sharpness.
• 1:12:02
  Speaker 3: You know what I mean.
• 1:12:03
  Speaker 3: So there you go.
• 1:12:06
  Speaker 3: So we did Russell's, we did the.
• 1:12:10
  Speaker 3: So you got anything else to add tonight, because we're, we're, we're got to wrap this up.
• 1:12:18
  Speaker 4: What'd you say?
• 1:12:18
  Speaker 3: That sounded like we're, we're got to wrap this up.
• 1:12:21
  Speaker 4: I think I have to wrap this up.
• 1:12:23
  Speaker 4: You got to wrap it up, got to wrap it up, nothing, I'm just sort of what do you get on the nose?
• 1:12:35
  Speaker 4: I mean, you hadn't even talked about this.
• 1:12:38
  Speaker 3: Yeah, but but but, yours is different.
• 1:12:40
  Speaker 3: Yours is completely different than mine.
• 1:12:42
  Speaker 3: I get more, not the, the confectionary sugar, like I did on the the.
• 1:12:48
  Speaker 3: You know the Kentucky Spirit.
• 1:12:56
  Speaker 3: I get more brown sugar.
• 1:12:57
  Speaker 3: This is, this is more traditional brown sugar on a bourbon.
• 1:13:00
  Speaker 3: That 110 proof.
• 1:13:03
  Speaker 3: I get brown sugar, a little bit of the barrel char in there.
• 1:13:07
  Speaker 3: I honestly I think this nose nose is better than the wild turkey Kentucky Spirit.
• 1:13:15
  Speaker 3: The nose on that one was a little weak.
• 1:13:18
  Speaker 4: This is strong and bold Smoking us a little bit more char, maybe char.
• 1:13:24
  Speaker 3: Yeah, more wild turkey this smells more.
• 1:13:29
  Speaker 4: Yeah, I get more of this cigar box smell on this.
• 1:13:35
  Speaker 3: I don't get cigar, but this is almost no it mines.
• 1:13:39
  Speaker 3: If I was to call name this Russell's Reserve, this particular one, I would say cigar blend.
• 1:13:47
  Speaker 4: Yes, yes, exactly Because you're getting that.
• 1:13:50
  Speaker 4: You're getting that on the flavor, to that boldness of that cigar blend.
• 1:13:54
  Speaker 4: And lately.
• 1:13:55
  Speaker 3: I've been getting into cigars a lot more, with my son's wedding and everything and with the caper dry system.
• 1:14:04
  Speaker 3: To you know, smoke those and burn them properly.
• 1:14:07
  Speaker 4: Like more of the caramel sweetness on this one.
• 1:14:11
  Speaker 3: Yeah, I got lots of brown sugar and a nice, I would say the balance of this one at 110, which is close to I mean, in some cases it's a barrel strength.
• 1:14:21
  Speaker 3: But this at 110, in my opinion, is right there with.
• 1:14:27
  Speaker 3: It's got that, that right amount of heat.
• 1:14:30
  Speaker 3: It's got.
• 1:14:32
  Speaker 3: You know what I mean it's got heat, but not too much and not too little, just write them out.
• 1:14:39
  Speaker 4: Right, I'm out Perfect, I mean because you're not getting.
• 1:14:44
  Speaker 4: You're getting that medium hug, but not enough hug that you know I wouldn't.
• 1:14:54
  Speaker 4: This is the type you know that you want to drink like on on a summer night, yeah, Like I might like, because I can, when I'm done and I'm uploading, make you sweat on a summer night, I know but this is what on a bookers when you start drinking like 120, 125, 130 proof bookers or something like that.
• 1:15:13
  Speaker 4: That that's a fall night.
• 1:15:14
  Speaker 4: Yeah, that's a that's a cold winter night, type bourbon.
• 1:15:19
  Speaker 4: This one, this is good, this is sweet, perfect.
• 1:15:22
  Speaker 4: I got my.
• 1:15:24
  Speaker 4: Make you burn or sweat.
• 1:15:25
  Speaker 4: I might go out tonight and have one more pour of it.
• 1:15:34
  Speaker 3: Sit by my bourbon barrel Fire pit.
• 1:15:36
  Speaker 3: Oh yeah, yeah, just get out there, just relax.
• 1:15:38
  Speaker 3: It's 72 out there.
• 1:15:40
  Speaker 3: This will keep me warm enough, but it will also I'll be able to have that fire going.
• 1:15:46
  Speaker 3: I've got it 72.
• 1:15:47
  Speaker 3: I'm already got a fire going at anything above 70.
• 1:15:51
  Speaker 4: I'm sweating, I swear.
• 1:15:52
  Speaker 4: I'm like a human, human thermometer you got.
• 1:16:00
  Speaker 4: You can ask my wife.
• 1:16:01
  Speaker 4: I can tell her when we walk in a room or outside, I'm like, I'm like.
• 1:16:05
  Speaker 4: I'm like I'm like when we walk in a room or outside, it's about when it's about.
• 1:16:12
  Speaker 3: You know, I am now, for the first time in my whole life, starting tonight, I got no responsibilities for anybody else but myself, and this could be all bad.
• 1:16:24
  Speaker 3: It's been a long time where I had to be.
• 1:16:27
  Speaker 3: There's my wife's in Michigan, my granddaughters, my granddaughters with her mother, and then my.
• 1:16:37
  Speaker 3: Everybody else has to leave me alone unless I come to their house.
• 1:16:42
  Speaker 4: You're going to call you every five minutes all night long.
• 1:16:45
  Speaker 3: Just to make sure I'm okay.
• 1:16:47
  Speaker 4: No, yeah, oh, we'll check on you, mother Burger.
• 1:16:52
  Speaker 3: Tomorrow I'm going to the bank and getting $501 bills.
• 1:16:55
  Speaker 3: No, you're not Right.
• 1:16:58
  Speaker 3: I know where that's leading dude.
• 1:17:00
  Speaker 3: Anyways, all right.
• 1:17:04
  Speaker 4: So nasty habits are not in town.
• 1:17:09
  Speaker 3: Yeah, I spent so long.
• 1:17:11
  Speaker 3: I don't even.
• 1:17:12
  Speaker 3: It's crazy, but it's kind of like there's certain aspects of me that want to help, but then there's the other aspect is just like.
• 1:17:23
  Speaker 3: This is this is freaking awesome.
• 1:17:25
  Speaker 3: It was great hanging out everybody.
• 1:17:34
  Speaker 4: The issue was so we covered John Ross, everybody, greg, yep, everybody that tuned in tonight.
• 1:17:44
  Speaker 4: We appreciate you all, yep and everybody, all our future watchers and listeners.
• 1:17:51
  Speaker 4: Thank you all, because we are the Scotchy Bourbon Boys and you are our greatest fans wwwscotchybourbonboys for all things Scotchy Bourbon Boys.
• 1:18:03
  Speaker 3: Get some Glen Karens off there, get, get a t-shirts.
• 1:18:08
  Speaker 3: Scotchy Bourbon Boy t-shirts.
• 1:18:10
  Speaker 3: Super Nash is on point tonight.
• 1:18:15
  Speaker 3: And then also any information you need about us.
• 1:18:20
  Speaker 3: Were there links to the our sponsors, links to our podcast?
• 1:18:27
  Speaker 4: You can do it all there, but also remember friends like if you want barrel heads like the one that our friends old man Bay at old man Bay sons the Scotchy Bourbon Boys he personally did the old man mean the Scotchy Bourbon Boys barrel head, right there behind me and behind me?
• 1:18:49
  Speaker 3: Or, although I mind is numbered, he signed it in minds numbered one Yep.
• 1:18:55
  Speaker 4: And mine's number two, but but I'm still number one.
• 1:18:59
  Speaker 3: But who does number two work for?
• 1:19:02
  Speaker 4: But also he also did the one to Jeff's left there, the Kentucky Bourbon Festival.
• 1:19:08
  Speaker 4: Old man Bay is a good friend of ours, so you can also check him out.
• 1:19:13
  Speaker 3: Yes for sure, and we even have some people in the group on Facebook.
• 1:19:18
  Speaker 3: We are on Facebook Scotchy Bourbon Boys group page and check out my Jeffrey Mueller personal page.
• 1:19:28
  Speaker 3: If it just we just keep the bourbon information coming, I do a lot of searching and sharing and then we do a lot of reels.
• 1:19:37
  Speaker 3: But check us out.
• 1:19:42
  Speaker 4: We have a lot of people that have helped us out in the industry and we try to promote them as much as they have helped us and promoted us.
• 1:19:52
  Speaker 4: So check us out and join us and join our group and you know, and maybe we can help you and help each other along the way, right?
• 1:20:02
  Speaker 3: That's what it's all about, and then also check us out on X.
• 1:20:06
  Speaker 3: We already told you about.
• 1:20:08
  Speaker 3: Facebook.
• 1:20:09
  Speaker 3: Instagram and YouTube, and then also all the major podcast formats.
• 1:20:14
  Speaker 3: We've got what was it?
• 1:20:16
  Speaker 3: Spotify, apple and also I heart radio at Amazon and ask Alexa or Siri find us and yeah, these are two and all the, all those formats, but remember remember good bourbon equals good times and good friends.
• 1:20:43
  Speaker 3: Now you made me lose my speaker.
• 1:20:46
  Speaker 4: Where did I do with it?
• 1:20:47
  Speaker 4: To your left, to the left, to the left?
• 1:20:52
  Speaker 3: To the right, but remember everybody to have a good time with your friends and family.
• 1:21:03
  Speaker 3: Don't drink and drive.
• 1:21:08
  Speaker 4: Go out and live your life, and live it dangerously.
• 1:21:12
  Speaker 3: Tiny and Super Nash are out, and let little Steve all take us out.
• 1:21:41
  Speaker 2: Show me the way to the next whiskey bar.
• 1:21:45
  Speaker 2: Oh, don't ask why.
• 1:21:48
  Speaker 2: Oh, don't ask why.
• 1:21:51
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:21:59
  Speaker 2: I tell you we must die.
• 1:22:02
  Speaker 2: I tell you, I tell you, I tell you we must die.
• 1:22:09
  Speaker 3: Good night everybody.