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The Fantastic Journey from Baker's Original to High Rye Perfection · 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 Loop, 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.
• 1:42
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:52
  Speaker 1: We'll be right back.
• 1:58
  Speaker 1: We love what we do.
• 2:01
  Speaker 2: we're drinking every drink and we talk songs, but we're telling the truth.
• 2:12
  Speaker 2: Yeah, we're the Scotch and Burnley boys Raising the hell and making some noise.
• 2:33
  Speaker 2: Yeah, we're the Scotch and Burnley boys.
• 2:37
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:40
  Speaker 2: We're here to have fun.
• 2:42
  Speaker 2: We're here to have fun.
• 2:58
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight.
• 3:12
  Speaker 1: I was hoping Super Nash was coming.
• 3:14
  Speaker 1: He was hoping he could make it, but he was not able to do so.
• 3:20
  Speaker 1: So it's me tonight, right here, the scotchy bourbon boys.
• 3:24
  Speaker 1: Uh, we've got, we've got a bunch of people watching on both ends.
• 3:29
  Speaker 1: It's kind of cool.
• 3:30
  Speaker 1: We're going to be talking about, uh, baker's seven high rye limited edition tonight.
• 3:37
  Speaker 1: It's very, very cool.
• 3:40
  Speaker 1: What's what I don't know?
• 3:44
  Speaker 1: Walter walter's on too, so it's just like good to see that you're on tonight we're just talking about, we're going to be talking about the baker's high rye, uh bourbon special release that they did, uh just recently, and we're gonna do the barrel bottle breakdown of that.
• 4:00
  Speaker 1: But remember wwwscotchybourbonboyscom for all things Scotchie Bourbon Boys.
• 4:07
  Speaker 1: Glen Cairns.
• 4:08
  Speaker 1: We've got the Crystal Glen Cairns coming in also, so that Crystal Glen, there will be some more offering and we're also going to have a special for somebody out there.
• 4:21
  Speaker 1: It's going to be a Crystal decanter with two Glencairn rocks glasses.
• 4:29
  Speaker 1: Can't wait for that to happen.
• 4:31
  Speaker 1: I put in the new order this week, so that's awesome.
• 4:34
  Speaker 1: Through, martin Duffy, the Midwest crystal Glencairn sales representative, who's been with us from the beginning, put that order in.
• 4:46
  Speaker 1: So hopefully by the festival I'll have all that stuff and it should be pretty cool.
• 4:52
  Speaker 1: And then also our bios are on there.
• 4:55
  Speaker 1: All things fun.
• 4:56
  Speaker 1: There's different things for everyone, different things for everyone.
• 5:05
  Speaker 1: And if you are interested in a tasting, you could also get a tasting right there on wwwscotchiebourbonboyscom.
• 5:10
  Speaker 1: And then also, remember we're on facebook, youtube, instagram and x, along with apple, iheart and spotify on the audio side.
• 5:18
  Speaker 1: But whether you listen or watch us, remember like, listen, subscribe, uh, comment and leave good feedback.
• 5:26
  Speaker 1: So there you go, we're covered for that.
• 5:29
  Speaker 1: Uh, tonight, very, very excited for this.
• 5:33
  Speaker 1: But, uh, one of the things I wanted to talk about, walter's just giving us crap.
• 5:41
  Speaker 1: Uh, no, we're, we're not doing that, walter, we're excited.
• 5:46
  Speaker 1: We're running around with the boys on this podcast.
• 5:50
  Speaker 1: So tonight I wanted to talk a little bit before we get into the old Louisville barrel bottle breakdown of Baker's High Rye.
• 6:04
  Speaker 1: I wanted to talk a little bit about bourbon and what it means on special occasions and one of the things that I went to this past weekend.
• 6:17
  Speaker 1: I went back to Wisconsin because one of my wife's uncles had passed in.
• 6:23
  Speaker 1: I want to say either late January, early February, and he had been ill for a good time, a good two, three years, and it was sad when it happened, but he was experiencing a lot of what we had.
• 7:10
  Speaker 1: Uh, we he's originally from wisconsin.
• 7:10
  Speaker 1: He had passed away in michigan and we went back to wisconsin.
• 7:12
  Speaker 1: His whole family, who lives in california, was there and we had a service for him.
• 7:17
  Speaker 1: He was cremated and we had a service at the church where I was married, where all my kids were christened, and it was and people this in this family.
• 7:31
  Speaker 1: It's where everything family-wise has happened in the past 42 years that I've known them and I feel like it's a part of my soul there.
• 7:44
  Speaker 1: But we were all together on Saturday night and I'm the bourbon guy, so I brought some special pours.
• 7:52
  Speaker 1: One I did bring the May Day Rye.
• 7:56
  Speaker 1: Walter, just to let you know, the May Day Rye was honestly, uh, what would you say that?
• 8:08
  Speaker 1: That one at 146 proof.
• 8:11
  Speaker 1: I wanted to show people how special a rye at 146 proof could taste.
• 8:17
  Speaker 1: So that was one of the pours that I picked.
• 8:22
  Speaker 1: And then also I picked it was JW Dant from 1969.
• 8:32
  Speaker 1: That was gifted to me by Martin Nash.
• 8:36
  Speaker 1: He had it, we had it on the podcast.
• 8:41
  Speaker 1: He has one, I had one, we raided it had it on the podcast.
• 8:48
  Speaker 1: He has one.
• 8:48
  Speaker 1: I had one.
• 8:50
  Speaker 1: We we raided it, opened it.
• 8:51
  Speaker 1: It had and I basically felt that that one was very special to um, that jw dan from 19 in a in a in a milk milk glass decanter was something very special that I could share with everybody.
• 9:04
  Speaker 1: That had what would you say it was.
• 9:10
  Speaker 1: You know it was a special bourbon that you wanted to share and so many people there probably 12 or 13 people got to taste history that night.
• 9:24
  Speaker 1: And then I had I believe I'm just trying to remember what else I had and it's just eluding me.
• 9:32
  Speaker 1: I was 136.
• 9:35
  Speaker 1: It's not there.
• 9:39
  Speaker 1: You know it's going to pop in my head in the middle of this.
• 9:41
  Speaker 1: It's not there.
• 9:46
  Speaker 1: You know it's gonna pop in my head in the middle of this.
• 9:47
  Speaker 1: And it was.
• 9:47
  Speaker 1: I.
• 9:47
  Speaker 1: I mean it should just be right back on the shelf, but it's not.
• 9:50
  Speaker 1: I'm sure I took it.
• 9:51
  Speaker 1: Put it back anyways.
• 9:54
  Speaker 1: Uh, we, we toasted his life and the whiskey that we drank was special and that's kind of like whether you're getting married, whether you're getting celebrating a celebration of life or your child's being born, these are where these special bottles, that what would you say that mark our lives and that's what bourbon is.
• 10:31
  Speaker 1: And so when we're all drinking and we're all tasting because the higher proofs, I was just getting everybody just a taste uh, what I found?
• 10:40
  Speaker 1: That, my well, it would be nephew no, not nephew, uncle's cousin, one of my wife's cousins.
• 10:52
  Speaker 1: He is just 23 and he was into bourbon and it was very unexpected that he would be talking and being so interested, because usually younger people it's still pretty hot for them and whatnot.
• 11:06
  Speaker 1: But no, he was, he was right there.
• 11:08
  Speaker 1: So, and and what it is is the bourbon, once again, is the glue and the bond for the people.
• 11:18
  Speaker 1: But the people are more the most important thing.
• 11:22
  Speaker 1: So when you're all tasting and remembering and honoring together, that's what bourbon does.
• 11:32
  Speaker 1: It brings people together and it forms a special bond that everybody there might not have had, a bond so strong that once we all shared the bourbon and the whiskey, it was stronger than ever.
• 11:55
  Speaker 1: So you know, it's just that's what bourbon means to me, that's what bourbon means to so many people, that's what bourbon means to me, that's what bourbon means to so many people, and it's very, very, what would you say?
• 12:11
  Speaker 1: Excellent.
• 12:12
  Speaker 1: I mean it's just excellent of just how and what bourbon means to people, what bourbon means to people.
• 12:25
  Speaker 1: And then you take someone like Walter who makes it and then has an experience that is designed to bring if you've ever been on the farm out on the farm on a Saturday afternoon, a Tuesday afternoon, the people that are there.
• 12:38
  Speaker 1: You start forming bonds based off of his experience of the farm, setting, the Adirondack chairs that are all around, and he's got food.
• 12:53
  Speaker 1: People share food, everybody's tasting.
• 12:56
  Speaker 1: Or there's an area outside that you can smoke a cigar, but it gets crowded.
• 13:02
  Speaker 1: Even though it's crowded, it's not because you can spread out into the area where they have cornhole, they've got fire pits, the whole thing just spectacular.
• 13:16
  Speaker 1: He can put up a stage, a know a mobile stage, and have music there.
• 13:26
  Speaker 1: It's just what whiskey is about.
• 13:28
  Speaker 1: So I wanted to get into that because, first off, I'm going to do a pour.
• 13:34
  Speaker 1: Let's do, let's do a pour.
• 13:36
  Speaker 1: Since he's on Walter's on tonight, I'm going to do a pour of the whiskey farm I should grab.
• 13:47
  Speaker 1: They were there.
• 13:48
  Speaker 1: They are no longer there, so I'm just going to have to rely on.
• 14:39
  Speaker 1: Okay, so this one is Kentucky straight bourbon Is this?
• 14:42
  Speaker 1: Which one is this?
• 14:43
  Speaker 1: 75.
• 14:44
  Speaker 1: This is a weeded bourbon 75 corn, 15 wheat, 10 barley, six years, and I love Walter's cherry, but I'm going to grab this glass right here, my Scotchy Bourbon Boys, glencairn, and I'm going to pour a little pour of this and I'm going to honor my wife's uncle Peter.
• 15:10
  Speaker 1: He was an artist, very creative artist, and a great father and grandfather and kind of a special person.
• 15:22
  Speaker 1: So Cheers to Peter Balistrieri.
• 15:32
  Speaker 1: May you rest in peace.
• 15:34
  Speaker 1: Wow, that's special Love that weeded.
• 15:45
  Speaker 1: If you can tell Walter, next time time down I'm probably going to need another bottle, which could be soon.
• 15:54
  Speaker 1: All right, so there you go.
• 15:58
  Speaker 1: Uh, tonight we're going to barrel bottle breakdown.
• 16:05
  Speaker 1: The baker's's number seven.
• 16:08
  Speaker 1: I opened this earlier.
• 16:11
  Speaker 1: I didn't grab any, I let it sit for a little bit.
• 16:14
  Speaker 1: This one's actually signed by Baker Beam and I have to thank Sandy, who was on earlier, for introducing me to Baker.
• 16:28
  Speaker 1: For introducing me to Baker because a couple times I was at the kitchen table with her and we were eating and Baker came over one time and one time we went over there and she introduced me to Baker.
• 16:42
  Speaker 1: So it's kind of special knowing Baker Beam and it's really kind of cool what they've done since the the original bakers, to what they do now with the 13 year and this special release where baker's coming in and signing the bottles.
• 16:58
  Speaker 1: I have a baker's 13 signed by freddie, fred and baker all three of them, so really kind of a cool, cool bottle.
• 17:06
  Speaker 1: I have a regular bottle of 13 that I drink from that's not signed by any of them, so that's cool also.
• 17:13
  Speaker 1: But we're going to.
• 17:13
  Speaker 1: Baker's is to me in this bottle right here, which is the original bottle.
• 17:20
  Speaker 1: So we're going to hit the light on this.
• 17:23
  Speaker 1: The original was 107 proof.
• 17:25
  Speaker 1: Age 7 years, 53.
• 17:29
  Speaker 1: Which is 107 proof.
• 17:31
  Speaker 1: You know abv.
• 17:32
  Speaker 1: So here it is.
• 17:35
  Speaker 1: It was a sour mash whiskey, all right.
• 17:40
  Speaker 1: So baker's, which is kentucky straight bourbon whiskey, is a sour mash whiskey.
• 17:45
  Speaker 1: My here it is kentucky, kentucky Straight Bourbon Whiskey.
• 17:48
  Speaker 1: My bourbon follows our Beam family tradition of putting our best secret inside the bottle, not here on the label.
• 17:56
  Speaker 1: I, I distilled six generations of bourbon skill into this bottle.
• 18:06
  Speaker 1: That's a lot of secrets.
• 18:08
  Speaker 1: Please savor its smooth flavor over ice with a splash of water, or however you take your bourbon.
• 18:16
  Speaker 1: Baker, baker Bean.
• 18:18
  Speaker 1: So that's what's on this bottle.
• 18:20
  Speaker 1: So it wasn't a single barrel.
• 18:21
  Speaker 1: So that's what's on this bottle.
• 18:21
  Speaker 1: So it wasn't a single barrel.
• 18:24
  Speaker 1: So that bottle is how I started in the world of Baker's and one of the things that Baker did with this.
• 18:38
  Speaker 1: What Baker's did was a fantastic thing, one.
• 18:45
  Speaker 1: I followed his advice a couple times and put it on ice, which is cool.
• 18:46
  Speaker 1: But one of the things I loved about bakers was the mouthfeel.
• 18:51
  Speaker 1: It was a very, very uh.
• 18:53
  Speaker 1: What it did was like it was like sliding down, a slide into pillows so it's 107 proof and it had this slickery, slippery aspect of it, as you put it.
• 19:08
  Speaker 1: You know, slid across your tongue and then would go to the tasting notes.
• 19:14
  Speaker 1: I haven't had it in a while and there's not a lot left and they don't sell this anymore, so this is kind of special, uh.
• 19:22
  Speaker 1: So I'm gonna do, I'll be taking that.
• 19:24
  Speaker 1: But baker's was after bookers, was something that I really caught my attention and started getting me into bourbon to eventually lead to doing the podcast.
• 19:37
  Speaker 1: So that was kind of a cool thing.
• 19:39
  Speaker 1: That baker's seven this, this bottle right here, which I still have.
• 19:45
  Speaker 1: Some would have been, you know, at that.
• 19:47
  Speaker 1: All right, so let's get this off.
• 19:50
  Speaker 1: I don't know why I'm doing.
• 19:52
  Speaker 1: I did stop sharing good, so let's get that off and put up what's supposed to be there for all you guys.
• 20:00
  Speaker 1: There you go.
• 20:01
  Speaker 1: We're on the well, there you go.
• 20:03
  Speaker 1: I got something happening right there as far as a background.
• 20:08
  Speaker 1: That is the baker's website, so kind of cool right there.
• 20:13
  Speaker 1: Hey, ricky, good to see you.
• 20:16
  Speaker 1: Um, so what we're gonna do is I'm first gonna barrel bottle breakdown in my Crystal Glen Cairn glass this one.
• 20:25
  Speaker 1: I don't know how I misplaced it, but I did.
• 20:29
  Speaker 1: It was gone for a good month, and so today I kind of dedicated to searching for this, because one of the things that we're going to be doing I believe it's probably going to be August, it just depends it's still either August 9th or August 23rd I'm going to do the Crystal Glen Cairn Club tasting.
• 20:49
  Speaker 1: Anybody who has one of these Crystal Glen Cairns from the Scotchy Bourbon Boys will be invited for a tasting at my house.
• 20:58
  Speaker 1: I'm going to be doing this tasting once a year for the Crystal Glen Cairn Club.
• 21:03
  Speaker 1: I understand a lot of people who have the Crystal Glen Cirns are out of state and won't be able to make it, but at the same time I need to offer it for the people who want to make it.
• 21:12
  Speaker 1: So that's where we're at with that right now.
• 21:14
  Speaker 1: So I'm excited about that.
• 21:16
  Speaker 1: I'll be putting that down, for I'll be putting it in the books real soon which one it's going to be, because I'm not sure when I'm going to Columbus.
• 21:31
  Speaker 1: Um, just tuned in.
• 21:32
  Speaker 1: Um, whatever he was asking, who passed it was my wife's uncle, so he that's who I was toasting to.
• 21:39
  Speaker 1: Uh, all right.
• 21:40
  Speaker 1: So, uh, toasting too.
• 21:47
  Speaker 1: Uh, all right.
• 21:47
  Speaker 1: So, uh, let's get into this.
• 21:48
  Speaker 1: Uh, because we got to do it.
• 21:49
  Speaker 1: It's the old louisville whiskey company's barrel bottle breakdown section old louisville.
• 21:54
  Speaker 1: You got to check them out in can in louisville, kentucky?
• 21:59
  Speaker 1: Uh, amin there has a great experience.
• 22:02
  Speaker 1: You can be going in there.
• 22:04
  Speaker 1: It's on appointment, so go to the website, book an appointment, go there.
• 22:09
  Speaker 1: He has a lot of whiskey that you can taste through in barrels.
• 22:14
  Speaker 1: He doesn't sell anything younger than seven years old and he is a great supporter of the podcast and he also has this spot on it with the old louisville whiskey company's barrel bottle breakdown.
• 22:33
  Speaker 1: You got to go see amin there.
• 22:34
  Speaker 1: Uh, he does a great job.
• 22:36
  Speaker 1: I mean lots of fun and let's just get it like that.
• 22:40
  Speaker 1: How about that?
• 22:42
  Speaker 1: All right, so the barrel the old louisville whiskey company's barrel bottle breakdown rating scale is as follows.
• 22:49
  Speaker 1: It's based off of four categories smell, taste, body and finish.
• 22:55
  Speaker 1: Uh, in those four categories.
• 22:58
  Speaker 1: We do barrel knocks with my barrel hammer, my bung hammer, right here, and you could get up to four knocks on the smell and the body and you could get up to five knocks on the taste and the finish.
• 23:17
  Speaker 1: Now, if one of the categories is exceptional, you can get an extra knock called a but up up if you think that's it, but just one category and that's it.
• 23:28
  Speaker 1: So there we go.
• 23:30
  Speaker 1: That is our barrel bottle breakdown rating scale, and let's get going with the old Louisville Whiskey Company barrel bottle breakdown.
• 23:43
  Speaker 1: I'm getting good at saying barrel bottle breakdown, don't you guys think?
• 23:49
  Speaker 1: Anyways, like I said, I was able to obtain this bottle at the distillery, very excited to get it.
• 23:57
  Speaker 1: Now.
• 23:58
  Speaker 1: It is a seven-year, but it's a seven-year nine months.
• 24:00
  Speaker 1: It is a seven year, but it's a seven year.
• 24:02
  Speaker 1: Nine months.
• 24:04
  Speaker 1: It is a single barrel.
• 24:06
  Speaker 1: It is released at 107 proof.
• 24:09
  Speaker 1: So when you're doing the single barrels, this is uh.
• 24:12
  Speaker 1: The date that it was barreled was 11 2016, november 2016.
• 24:19
  Speaker 1: It was in the warehouse cl-3, where most of the whiskey comes from, for bakers, at 107 proof.
• 24:30
  Speaker 1: And now they've got.
• 24:35
  Speaker 1: I love the logo.
• 24:35
  Speaker 1: The logo is got like the green high rye with the silver it just if um and plus it's got I'm sorry everybody it's got the bookers, um, the bakers, uh, 107 logo, but that that green right in there that they put in for the high rye you want to see, yeah, you can see it.
• 24:56
  Speaker 1: And then also the.
• 24:58
  Speaker 1: If you look at any of the posts I did today, it was pretty cool to see the picture that I put up.
• 25:07
  Speaker 1: I really liked it All right.
• 25:09
  Speaker 1: So here we go.
• 25:09
  Speaker 1: Capper on there has the classic baker's cap, single barrel.
• 25:21
  Speaker 1: Yeah, this one is a little bit different.
• 25:25
  Speaker 1: You can see that one.
• 25:26
  Speaker 1: And then this one has the bakers.
• 25:30
  Speaker 1: So that's it, but it's the same shape and style.
• 25:35
  Speaker 1: Let's pour it into my Glen.
• 25:37
  Speaker 1: Let's put a little, because I want to even the put a little because I want to even the.
• 25:53
  Speaker 1: No way.
• 25:53
  Speaker 1: All right, let's put a little bit less.
• 25:54
  Speaker 1: All right, let's see about that.
• 25:55
  Speaker 1: That was just hanging, hanging out.
• 25:56
  Speaker 1: What's going on?
• 25:57
  Speaker 1: Maybe you can't do it on.
• 26:00
  Speaker 1: Oh, I didn't want to do that.
• 26:01
  Speaker 1: All right, here we go.
• 26:04
  Speaker 1: Let's see the crystal.
• 26:09
  Speaker 1: It makes like a little.
• 26:10
  Speaker 1: That's kind of cool, but I love that aspect of Glencairn's.
• 26:17
  Speaker 1: Let's see what this baker's does, if you guys can see it clings and it's.
• 26:29
  Speaker 1: But see, that's one thing that's always been so good about viscosity.
• 26:31
  Speaker 1: Now I've got something I don't have to share on this one, but I've got a little bit of something on from breaking bourbon before I do this.
• 26:43
  Speaker 1: And let's see, supernash came on.
• 26:50
  Speaker 1: Obviously everybody's saying hi.
• 26:53
  Speaker 1: I don't think he said hi, but the invitation's still there to join us at any time, supernash, if you can make it All right.
• 27:02
  Speaker 1: So classification straight bourbon, um, company beam, some tory.
• 27:08
  Speaker 1: Uh, the release date was october 2024.
• 27:12
  Speaker 1: I want to say that it was.
• 27:15
  Speaker 1: This is from october 24 because I was looking all over.
• 27:19
  Speaker 1: I'm not sure if there was another release.
• 27:21
  Speaker 1: This was at the distillery, but I don't.
• 27:24
  Speaker 1: I don't think, I don't know.
• 27:26
  Speaker 1: It's age, seven year, nine months, and it also says it came from the.
• 27:33
  Speaker 1: I want to say it came from.
• 27:35
  Speaker 1: It said bottled rude, from warehouse cl-3.
• 27:39
  Speaker 1: So it also came from cl-3.
• 27:41
  Speaker 1: So, which makes me think this might be.
• 27:45
  Speaker 1: But the mash bill is undisclosed.
• 27:47
  Speaker 1: But there's a lot of people out there that think the mash bill is old granddad because they said it's double the normal amount of rye.
• 27:56
  Speaker 1: And I'm going to tell you that I I don't 73, 63, 63 corn, 27 rye and 10 malted barley.
• 28:09
  Speaker 1: I think that's.
• 28:12
  Speaker 1: That's not.
• 28:12
  Speaker 1: That's not as high rye as they tried to make it seem.
• 28:15
  Speaker 1: I think it's usually 73, 10, which is 83, and then you're talking 17.
• 28:22
  Speaker 1: So that would mean it was 34 if they set it okay.
• 28:26
  Speaker 1: So that's one thing.
• 28:27
  Speaker 1: So the mash bill is undisclosed on this one, which is fine, color amber.
• 28:33
  Speaker 1: Now baker's high ride bourbon is a brand new extension for beams baker's line.
• 28:39
  Speaker 1: For beams baker's line, for for Beams Baker's line of bourbons, it features the brand standard seven year age statement, but changes things up by offering twice the standard amount of rye in Baker's bourbon, according to the company.
• 28:54
  Speaker 1: So that does not.
• 28:55
  Speaker 1: Though Beam doesn't disclose many of the of their mash bills, it's possible that it's uses old granddad's high rye mash bill of 63, 27, 10, which I think that speculation is wrong, because if you say double, you're talking 34, you're talking at least yeah, the all right.
• 29:18
  Speaker 1: So I'm ready to go everything, everything else at the moment from there.
• 29:23
  Speaker 1: I've read, I've read what's on the bottle and now let's see, was there?
• 29:30
  Speaker 1: Yes, because a lot of times there's a thing from Baker.
• 29:33
  Speaker 1: So let's see what Baker had to say.
• 29:35
  Speaker 1: Let's see.
• 29:40
  Speaker 1: No, I've always been a firm believer that being different is something to be celebrated.
• 29:48
  Speaker 1: I shouldn't be touching the signature.
• 29:51
  Speaker 1: Perhaps that's why single barrels hold a special place in my heart.
• 29:55
  Speaker 1: Each one is a true original.
• 29:57
  Speaker 1: Through limited releases like this one, we're once again celebrating what it means to be different.
• 30:03
  Speaker 1: Releases like this one, we're once again celebrating what it means to be different.
• 30:05
  Speaker 1: Made from a mash bill distinct from our signature bourbon, this release explores another side of the spirit.
• 30:11
  Speaker 1: I hope you'll enjoy getting to know this one-of-a-kind character in the flavor that makes it unique.
• 30:18
  Speaker 1: And, just as you expect, the bottle in your hand came from a single barrel.
• 30:23
  Speaker 1: Take a sip and taste the difference baker bean.
• 30:26
  Speaker 1: So that's kind of cool, right, all right.
• 30:30
  Speaker 1: So here we go.
• 30:32
  Speaker 1: I'm going to start to come down on.
• 30:36
  Speaker 1: Let's see what we're doing here.
• 30:37
  Speaker 1: I'm going to keep that up.
• 30:40
  Speaker 1: We got all right.
• 30:42
  Speaker 1: So does anybody out there have any of the high rye bakers?
• 30:46
  Speaker 1: All right?
• 30:50
  Speaker 1: So the nose on this is intense.
• 30:53
  Speaker 1: It's like one of those cherry, intense cherry candies, intense cherry candies, and then A little bit of apple and some toasted oak.
• 31:22
  Speaker 1: But it's very sweet.
• 31:25
  Speaker 1: I really love the nose on this, the viscosity, as always Simming on the back, but this does.
• 31:50
  Speaker 1: Let me see, wow, what makes me know that this is an old granddad.
• 32:09
  Speaker 1: Somehow the essence of baker's is in there, like the, the smoothness, the, the gliding over the tongue.
• 32:21
  Speaker 1: It's got a nice cinnamon punch at the back end of the palate.
• 32:27
  Speaker 1: Candied apples, dark fruits Wow, that's something quite special.
• 32:47
  Speaker 1: That is a beautiful single barrel.
• 32:50
  Speaker 1: I really like that.
• 32:56
  Speaker 1: The finish is long with.
• 33:09
  Speaker 1: I would say it's like a cinnamon cinnamon a little bit of, with a spicy cinnamon on the finish.
• 33:22
  Speaker 1: All right, let's try this again.
• 33:31
  Speaker 1: Okay, I'm picking up some caramel.
• 33:39
  Speaker 1: All right, I'm ready.
• 33:40
  Speaker 1: So here we go.
• 33:49
  Speaker 1: The first category would be nose.
• 33:50
  Speaker 1: This isn't like your normal beam.
• 33:51
  Speaker 1: There's nothing normal about this.
• 33:52
  Speaker 1: This is a fantastic nose.
• 33:54
  Speaker 1: All the different flavors, it's complex, everything you want.
• 34:00
  Speaker 1: I am going to give this a four on the nose.
• 34:03
  Speaker 1: Four knocks for the nose.
• 34:22
  Speaker 1: Let's see Like a toasted oak Definitely dark fruits.
• 34:43
  Speaker 1: Oak, definitely dark fruits.
• 34:55
  Speaker 1: Um, this body is good, it's a fantastic.
• 34:56
  Speaker 1: I mean the body on the tongue and the roof of the mouth is unbelievable, doesn't quite?
• 35:03
  Speaker 1: Oh, it's in the cheeks a little, but the body's.
• 35:07
  Speaker 1: So I gotta give it a three because it's so intense up front.
• 35:14
  Speaker 1: I love what it does in my glass, I love the foot and I give it a three out of four.
• 35:19
  Speaker 1: The body is exactly what baker's body always is.
• 35:27
  Speaker 1: Because it's so.
• 35:28
  Speaker 1: It doesn't go out full out, Even when you chew it into the cheeks and all around under your tongue.
• 35:35
  Speaker 1: It's pretty much straightforward Tip of your tongue, roof of your mouth all the way back to the back of your throat and that's where the body is Now.
• 35:48
  Speaker 1: Taste I'm really liking this.
• 35:51
  Speaker 1: Let's see Taste.
• 36:01
  Speaker 1: All right, taste.
• 36:19
  Speaker 1: Here we go.
• 36:21
  Speaker 1: I really love this.
• 36:28
  Speaker 1: I don't think.
• 36:30
  Speaker 1: All right, I get in taste.
• 36:32
  Speaker 1: I get a nice, a little bit of caramel, a little bit of vanilla on the front.
• 36:38
  Speaker 1: Then it goes to like a apple cinnamon, like if you put cinnamon.
• 36:48
  Speaker 1: Then it goes to like a apple cinnamon, like if you put cinnamon on an, but a spicy cinnamon on an apple.
• 36:53
  Speaker 1: That's where it goes to.
• 36:55
  Speaker 1: Then it changes to dark fruits and it does this long, long holiday spice in like mulling spices, but more like that holiday cinnamon clove kind of thing that everybody that it's just like this is would be a fantastic christmas bourbon, I'm gonna have to say.
• 37:25
  Speaker 1: On the taste, it's just I don't.
• 37:34
  Speaker 1: Let's try it one more time.
• 37:36
  Speaker 1: A little bit of toasted oak in there seven years, it's like the sweet spot.
• 37:49
  Speaker 1: On this I am going to say I'm going to give it a five out of five on the taste.
• 37:55
  Speaker 1: So that brings us down to our last category, which is finish.
• 38:09
  Speaker 1: At the very, very end, after like two, three minutes, it picks up a little bit of vanilla.
• 38:23
  Speaker 1: I would have to say it's one of the better finishes.
• 38:28
  Speaker 1: It's going to be interesting to see what this is compared comparatively and how I'm going to be able to do it because honestly, this is like my wheelhouse here.
• 38:37
  Speaker 1: You got it, it's a, the finish is a five with a, but up, up.
• 39:03
  Speaker 1: So this has finished.
• 39:07
  Speaker 1: An 18 out of 18, all right.
• 39:11
  Speaker 1: So the old louisville, all right.
• 39:16
  Speaker 1: So the old Louisville, the old Louisville Whiskey Company, bourbon bottle breakdown for bakers Seven high rye is an 18 out of 18.
• 39:28
  Speaker 1: And, folks, I'm just going to tell you that how an 18 comes about, in my opinion is based off of what you love.
• 39:39
  Speaker 1: For it to be an 18 out of 18, you have to love the flavors that I'm tasting in this, and I do.
• 39:45
  Speaker 1: There's just enough caramel in there.
• 39:50
  Speaker 1: The finish is long, everything about this.
• 40:01
  Speaker 1: This is a spectacular bottle.
• 40:01
  Speaker 1: Uh, it's a.
• 40:02
  Speaker 1: Once again, it's a single barrel, so it's not like all of them are like this, but this particular single barrel that I was able to obtain is fantastic.
• 40:09
  Speaker 1: So now I'm going to pull in the middle west spirits crystal glenn thank you, ryan lang for that and I'm going to put it up against the original baker 7.
• 40:20
  Speaker 1: They're both 107 proof.
• 40:22
  Speaker 1: Now, if you look at this, I believe the color this might be.
• 40:32
  Speaker 1: There's a little more.
• 40:33
  Speaker 1: Let's see.
• 40:34
  Speaker 1: Yeah, they're pretty similar.
• 40:41
  Speaker 1: All right, so we can put this over here.
• 40:45
  Speaker 1: We got that there and now it is.
• 40:47
  Speaker 1: Now I will go overall.
• 40:52
  Speaker 1: When it comes to breaking bourbon.
• 40:55
  Speaker 1: They said caramel corn, which I did not get, toasted oak and stewed apples.
• 40:59
  Speaker 1: I could see I was picking up more like cherry or dark fruits on the nose.
• 41:05
  Speaker 1: Now the palette was caramel, cinnamon dough and dark fruits, and I was getting caramel, cinnamon, apple and dark fruits, and then the finish was rye spice barrel, charred toast, dark fruits, long with lingering savory spice, which was the like, whatever I so that's what they picked up there.
• 41:26
  Speaker 1: Now this is, uh, the bourbon aromas open, fairly uneventful, with only a small number of scents fully standing out.
• 41:34
  Speaker 1: Palette does taste in the vein of old granddad, with a good amount of caramel mine does not and a cinnamon up from this is see, it wasn't cinnamon, it was a cinnamon back on mine.
• 41:44
  Speaker 1: This is where the bourbon age begins to shine, with a layer of rich dark fruits peppered in the finish pops with an expected amount of rye spice and barrel char offering.
• 41:54
  Speaker 1: I don't get barrel char at all, meaning texture.
• 41:57
  Speaker 1: It's nice to see Beam give Baker some love in 2024 with this release and a 13-year-old limited release providing a variation of the standard.
• 42:07
  Speaker 1: Baker's bourbon is interesting, but I'm not sure.
• 42:10
  Speaker 1: Now they are saying I don't know how it connects and whatever.
• 42:15
  Speaker 1: But that's not me, so I'm not going to read that part.
• 42:17
  Speaker 1: Thank you, breaking Bourbon, for everything that you always do for us.
• 42:21
  Speaker 1: You're a great source, a reliable source, and we agree with most almost everything that you do.
• 42:29
  Speaker 1: Now here we go.
• 42:32
  Speaker 1: We've got the two All right, so we already know what I did on that one.
• 42:37
  Speaker 1: This is completely different.
• 42:44
  Speaker 1: Although there's no, the nose is much now the nose in the original one.
• 43:02
  Speaker 1: I actually got vanilla there's.
• 43:06
  Speaker 1: There was vanilla icing, like on a cinnamon bun.
• 43:12
  Speaker 1: There's vanilla icing on the top.
• 43:14
  Speaker 1: There's no doubt that's there.
• 43:17
  Speaker 1: Now is that in this?
• 43:19
  Speaker 1: This has been open forever.
• 43:24
  Speaker 1: It doesn't come At $107 each.
• 43:25
  Speaker 1: This is not coming close to the nose of this one.
• 43:29
  Speaker 1: The nose on this one is just not.
• 43:31
  Speaker 1: It's slightly All right, let's just taste it.
• 43:38
  Speaker 1: Definitely different, I would say.
• 44:03
  Speaker 1: Now they're trying to say that old granddad, let's go get the 12 year or the 16 year.
• 44:14
  Speaker 1: I don't think that's fair.
• 44:15
  Speaker 1: I don't think you could put old granddad in a 16 year.
• 44:17
  Speaker 1: We'll leave that alone.
• 44:19
  Speaker 1: Um, we will leave that alone, alright, we will leave that alone, all right.
• 44:50
  Speaker 1: That original Baker's has more caramels.
• 44:52
  Speaker 1: I'm trying to see if it slides the same way.
• 45:06
  Speaker 1: This is pulling off quite the finish.
• 45:08
  Speaker 1: Both of them pull off.
• 45:09
  Speaker 1: Huh, that is unique.
• 45:13
  Speaker 1: I have to say I like them both.
• 45:19
  Speaker 1: They're definitely different.
• 45:20
  Speaker 1: I guess this is why they had to call it the high rye, because, although very similar, because, although very similar, one is more like that classic Kentucky bourbon and this one is like uh, it doesn't deal with caramel it deals more like a cinnamon bun or this is more like caramel strudel.
• 45:55
  Speaker 1: So it's just like what you like.
• 46:00
  Speaker 1: It comes down to both fantastic pours.
• 46:24
  Speaker 1: If I had to walk away with one, I'm walking away with the bakers.
• 46:27
  Speaker 1: High rye um, the original bakers has a little bit of bitterness from the barrel barrel, char, wood, wood.
• 46:36
  Speaker 1: You know there's something in it, but the caramel makes it balance out nice and it's still delicious, whereas this does not have that.
• 46:45
  Speaker 1: There's a sweetness to it where there was a little bit of leather in the bakers originally, there's none of that in this.
• 46:55
  Speaker 1: Leather in the bakers originally, there's none of that in this.
• 47:00
  Speaker 1: No, I just have like.
• 47:00
  Speaker 1: After mixing the two, I have a bunch of caramel at the end, just like, like, just sitting there right in the middle of it.
• 47:08
  Speaker 1: It's I don't I.
• 47:09
  Speaker 1: I would say that I'm gonna pull the high ride, but who has to make a decision?
• 47:16
  Speaker 1: They're both fantastic whiskeys.
• 47:19
  Speaker 1: So I have this other single barrel right here and it's seven.
• 47:24
  Speaker 1: I had an eight-year single barrel Baker's which I just had finished off a while ago.
• 47:30
  Speaker 1: This is my wife's favorite whiskey, one of her favorites.
• 47:34
  Speaker 1: This is my wife's favorite whiskey, one of her favorites.
• 47:36
  Speaker 1: If you had to rate her favorite whiskeys, it would be Roxy's, would be Baker's, and then it would be it would be Baker's, and then it would be IW Harper.
• 47:51
  Speaker 1: And what comes after IW Harper, what, what else?
• 47:58
  Speaker 1: I mean she loves makers too, too, and that is an announcement that I wanted to make.
• 48:01
  Speaker 1: Uh, the Scotchy Bourbon Boys, uh, on September 4th, with uh Rob Samuels attending, will be doing a private select uh pick at Maker's Mark on Thursday, september 4th, 9 am.
• 48:20
  Speaker 1: So that's going to be a special.
• 48:24
  Speaker 1: So, everybody out there, we will have a private select Maker's Mark for the Scotchy Bourbon Boys.
• 48:32
  Speaker 1: I'm trying to figure out what I'm going to call it, but we'll figure it out when we do it.
• 48:37
  Speaker 1: So it should be a fantastic festival.
• 48:42
  Speaker 1: And then also, I want to say to John and I was thinking, john and Randy, I was thinking of leaving Thursday night and then coming down, and because Super Nash has his hotel there, but I'm not going to be able to do that because there's no way, because this is our next podcast, this is the Garrison Brothers Guadalupe, and this is going to be fantastic.
• 49:11
  Speaker 1: So, everybody, the next podcast this Thursdayursday, we will have dan garrison on and he will be talking about his guadalupe and I am so excited to uh taste this with him.
• 49:27
  Speaker 1: Uh, garrison, texas, uh bourbons.
• 49:30
  Speaker 1: I really haven't gotten into it, and and it all has to do besides Rosewood Bourbons and Rise, besides that, there's TX and there's Garrison Brothers, but it's too far to it from your deck.
• 49:47
  Speaker 1: No, it starts at 830, and for me to get there by 830, that means I'd have to leave by 3 o'clock and I just not going to happen.
• 49:57
  Speaker 1: It's just not.
• 50:00
  Speaker 1: I just can't do that.
• 50:01
  Speaker 1: I would love to do that though, but Texas is not.
• 50:05
  Speaker 1: It's not that I don't like Texas bourbons, it's that it's far away, and I've been sticking to this stuff, and if you have ever noticed the podcast is Pennsylvania.
• 50:17
  Speaker 1: I still haven't gotten to Virginia for the George Washington Mount Vernon distillery, ohio, indiana, wisconsin, michigan, pennsylvania, all surrounding states and pretty much the Midwest.
• 50:42
  Speaker 1: So this is going to be our first really big endeavor into the Texas bourbon, and I'm excited for that.
• 50:51
  Speaker 1: I'm excited with uh to to have dan garrison on.
• 50:56
  Speaker 1: We're gonna also have uh the whiskey doctor on along with, if he can make it, because he's the one uh that set all this up, and I appreciate that.
• 51:08
  Speaker 1: So there we go, garrison brothers, uh, guadalupe, uh, will be tasting on Thursday and then I'll leave early Friday morning and get to Chicago, hopefully between 9 and 10 o'clock their time.
• 51:28
  Speaker 1: That's it for the podcast tonight.
• 51:34
  Speaker 1: As far as that, youtube and Facebook, if you want to stay on for a little bit longer, we will be staying on talking about, but we are going to end it for this purpose.
• 51:45
  Speaker 1: I'm not sure what's going on, but hopefully it must be something in India at this moment that, although my, my shorts keep doing really well, the long podcasts and on YouTube have kind of died off a little bit, and I don't know why it might be.
• 52:09
  Speaker 1: There might be many different reasons.
• 52:11
  Speaker 1: So what I'm going to do tonight signing off, let's see.
• 52:18
  Speaker 1: I'm probably going to have little Steve-O.
• 52:21
  Speaker 1: Take us out and see if they're going to keep attacking me.
• 52:24
  Speaker 1: They didn't attack us the last time we used it, so might as well try it again.
• 52:30
  Speaker 1: All right, I mean, I do love.
• 52:34
  Speaker 1: I'm not sure what it could be Our theme song, but who knows, we'll try it both ways.
• 52:47
  Speaker 1: All right, everybody.
• 52:50
  Speaker 1: Wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 52:56
  Speaker 1: And remember, we're on Facebook, instagram, youtube and X, along with Spotify, iheart, apple or whatever format that you use, we're there.
• 53:13
  Speaker 1: Format that you use.
• 53:18
  Speaker 1: We're there.
• 53:19
  Speaker 1: But just remember if whether you watch us or you listen to us, make sure you like listen, comment, subscribe and leave good feedback, that good feedback means so much.
• 53:24
  Speaker 1: And remember good bourbon equals good times and good friends.
• 53:29
  Speaker 1: Thank you everybody tonight for listening.
• 53:32
  Speaker 1: Remember don't drink and drive.
• 53:34
  Speaker 1: Drink responsibly and live your life uncut and unfiltered.
• 53:38
  Speaker 1: And we will try this.
• 53:43
  Speaker 1: Let's see where we're at, let's go, ai will take us out.
• 54:03
  Speaker 3: Thank you just twice a week, whether it's Ohio, kentucky, milwaukee or South Carolina, you listen along and have a good time.
• 54:20
  Speaker 3: We make sure to leave the bad time behind.
• 54:23
  Speaker 3: Bourbon is the blood that makes a lifelong bond with our friends and neighbors, even some across the pond.
• 54:29
  Speaker 3: I can't wait until the next time we meet, because I'm always looking for the next bourbon.
• 54:35
  Speaker 3: Yes, please, I'll have it neat.
• 54:37
  Speaker 3: Show me the way to another whiskey, all right.