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Unveiling the Richness of Canadian Whiskey Royalty with Craftsmanship and Crown Royal Hand Select · 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.
• 1:56
  Speaker 2: Yeah, Scotchy Bourbon Boys, we're here to have fun and to know what we enjoy.
• 2:43
  Speaker 3: We need a lot of fun.
• 2:45
  Speaker 3: Welcome everybody to another podcast of the Scotchy Bourbon Boys.
• 2:51
  Speaker 3: I've said that like 347 times now.
• 2:55
  Speaker 3: Thank you, kenny Fuller of the Old Americana Band.
• 3:00
  Speaker 3: Awesome job with the theme song.
• 3:03
  Speaker 3: Thank you so much.
• 3:04
  Speaker 3: Then also tonight we have CT in the house.
• 3:10
  Speaker 3: It's a special podcast tonight because we are going to be doing something that we came up with that I never thought that we would do, and I'm glad we're doing it, because CT this morning called me up and he had this idea and I didn't even think at this point that we would be podcasting together.
• 3:27
  Speaker 3: I was thinking about what I was going to do.
• 3:29
  Speaker 3: You know, the state of Ohio just dropped their crown.
• 3:33
  Speaker 3: Royal hand selected barrels and they are awesome.
• 3:40
  Speaker 3: I picked one up.
• 3:41
  Speaker 3: It was which one?
• 3:42
  Speaker 3: The almond, yeah.
• 3:46
  Speaker 3: And then so he was like, let's just get this podcast going.
• 3:50
  Speaker 3: He goes, we can cover crown all in one.
• 3:53
  Speaker 3: I and we are going to go into some detail tonight, a little bit about the crown, the distillery, the history, but also then we are going to taste what the state of Ohio has dropped.
• 4:05
  Speaker 3: Plus, you've got CT.
• 4:07
  Speaker 3: If you can, if you're watching, he's set up on his kitchen bar to do some mixed drinks for us.
• 4:15
  Speaker 3: If you're listening, he's going to go into detail about how crown is probably, when it comes to flavored whiskey, pretty much owning the market.
• 4:27
  Speaker 3: I mean, there's some other flavored whiskeys and bourbons and whatnot and they're good, but when it comes to crown, people seem to go kind of crazy for the flavored.
• 4:35
  Speaker 3: So we're going to cover it all tonight.
• 4:38
  Speaker 3: But we're wwwscotchyburbonboyscom for everything Scotchy bourbon boys.
• 4:43
  Speaker 3: Check it out.
• 4:44
  Speaker 3: We've got the t-shirts.
• 4:45
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• 4:46
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• 4:48
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• 4:56
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• 4:57
  Speaker 3: And if you really want something quick don't order it off the website Contact me right here on Facebook.
• 5:02
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• 5:04
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• 5:18
  Speaker 3: We are going to have a refrigerated magnet contest coming up about what you can do to get one of these awesome magnet bottle openers that we have.
• 5:30
  Speaker 3: So look for that in the future.
• 5:32
  Speaker 3: But tonight let's get going.
• 5:35
  Speaker 3: Ct, are you excited for this podcast?
• 5:39
  Speaker 4: I am, because I think that there's a lot of people out there that drink crown, whether they're closet crown drinkers or they're people that just like that as they're safe, and it kind of gets passed over because it's just so common.
• 5:56
  Speaker 4: I think I made a remark to somebody in the comment today that it's available at every liquor store, drug store, gas station from here to California.
• 6:06
  Speaker 4: So it's readily available.
• 6:09
  Speaker 4: But it has a you know, I think it has like a persona.
• 6:14
  Speaker 4: People know it for its mixed drink side.
• 6:17
  Speaker 4: But then when you get these select barrels which you don't see in the store very often in the state of Ohio, you might see the black label, the XOs and those type of things.
• 6:28
  Speaker 4: These are unique.
• 6:30
  Speaker 4: So having these available to us this year, I think, is pretty important that people know that there's pretty good stuff out there.
• 6:37
  Speaker 4: It's not just a mixer.
• 6:39
  Speaker 3: Yeah, and I think that crown gets its some of its bad you know, and Canadian whiskey gets some of its bad wrap because of the rules of Canadian whiskey.
• 6:53
  Speaker 3: Just because the rules are what they are, it doesn't mean somebody has to either follow them or do what they allow.
• 7:00
  Speaker 3: But Canadian whiskey is the most open category on the list of all whiskies.
• 7:05
  Speaker 3: When you're talking about Scotches, bourbons, ryes, japanese Tennessee, it says it's.
• 7:11
  Speaker 3: It is the only.
• 7:13
  Speaker 3: It is the only that allows flavoring to be added.
• 7:18
  Speaker 3: And, like Scotch and Iris whiskey, caramel coloring is also acceptable in Canadian whiskey.
• 7:24
  Speaker 3: Canadian whiskey must be produced in Canada, made from cereal grains and aged in Canada in wooden barrels for at least three years.
• 7:32
  Speaker 3: It doesn't have to be oak, although oak is probably the you know what's you know the most readily, not just available but the best barrel for leakage.
• 7:42
  Speaker 3: You know the white oak is what you want to use, but it could be old use barrels.
• 7:48
  Speaker 3: So you know all the stuff.
• 7:49
  Speaker 3: And it can still be called Canadian whiskey.
• 7:53
  Speaker 3: Now, just just, for instance, american whiskey can't be called bourbon and use barrels, but it can be called American whiskey.
• 8:00
  Speaker 3: But all Canadian whiskey can use use barrels or new barrels.
• 8:05
  Speaker 3: They don't differentiate right.
• 8:06
  Speaker 3: So that is.
• 8:08
  Speaker 3: And then the ability to add the flavor.
• 8:11
  Speaker 3: Now, crown adds the flavor.
• 8:14
  Speaker 3: It's still Canadian whiskey and they stay within the boundaries of adding the flavor.
• 8:20
  Speaker 3: But this is kind of where the bad rap comes from people, because of the fact they think the people making Canadian whiskey are going to sneak a little flavoring in, not like a salted caramel, like they do with crown, but they can actually add a little bit of caramel to make it taste better.
• 8:38
  Speaker 3: Now, some of the things when you talk to people, the Canadians are some of the best blenders that there are.
• 8:47
  Speaker 3: They blend really, really well.
• 8:49
  Speaker 3: So when you get the good whiskeys, the good Canadian whiskeys from the different distilleries, and if you got the blenders are fantastic.
• 8:57
  Speaker 3: So they're known for their blended whiskey.
• 8:59
  Speaker 3: Now, tonight one of the things we're not going to do is we're not going to talk as much about the blended whiskey as we are going to talk about the actual whiskey, single barrels.
• 9:10
  Speaker 3: That is part of the blending process, but it's what they're using, you know, to make make what they go, what they got, and the Ohio did the pick and I think this time there was how many barrels?
• 9:22
  Speaker 3: 14.
• 9:23
  Speaker 3: Yeah, I mean, there was the snicker doodle.
• 9:28
  Speaker 3: You had the almond.
• 9:29
  Speaker 3: There was the lemon, the lemon one.
• 9:31
  Speaker 3: I had a shot at that, but I'm passing on lemon on when it comes to whiskey especially.
• 9:39
  Speaker 3: And then yeah, go through them and I'll switch my books.
• 9:43
  Speaker 4: From barrel 38 on up.
• 9:46
  Speaker 4: They, they, they name don't obviously based on flavor profiles, but that's, and if you're watching, that's this bottle.
• 9:54
  Speaker 4: So this is a.
• 9:55
  Speaker 4: As Jeff said, this is a hand collect barrel.
• 9:58
  Speaker 4: This is their reserve.
• 9:59
  Speaker 4: We'll get into more of that later.
• 10:03
  Speaker 4: The other kind of interesting thing, if you ever drink brown royalist, is these hand select your 103 fruit, which I you know I don't think I really paid attention to it before, but most of their stuff is well under 100 fruit, so this is definitely a different piece.
• 10:17
  Speaker 4: Only croissant Cherry was back in was the one that I actually want to find.
• 10:24
  Speaker 4: I haven't found it yet.
• 10:26
  Speaker 4: Apple crumble, sea salt caramel that's one of the ones that I have this one right here Cinnamon sugar toast and there's a mystery barrel and the OHLQ described it as saying this is a bonus barrel, that they're basically looking at that bottle and telling what you think.
• 10:44
  Speaker 4: You know what?
• 10:45
  Speaker 4: What flavor do you get out of it?
• 10:47
  Speaker 4: What are you calling that barrel?
• 10:49
  Speaker 4: Then they go to elephant ear, which is the one that Jeff has, and I think Matt Lison from Cleveland.
• 10:56
  Speaker 4: He's got that bottle also tonight.
• 10:59
  Speaker 4: Frosted snickerdoodle, vanilla cream, banana chocolate, rippled maple butter, candied lemon, scone, caramel, espresso and ginger snap.
• 11:10
  Speaker 4: So I will say that the state of Ohio made these things sound so good that I they're going to.
• 11:18
  Speaker 4: It's going to be tough to live up to that height because these things sound amazing.
• 11:23
  Speaker 4: But I do think for those people and again, I think today I've had a pretty good gauge of this because I've been talking to people online and there's people who are on a drink round and it's like well, what crown did you drink?
• 11:37
  Speaker 4: And most of the time it's they drank one of these.
• 11:39
  Speaker 4: And when you drink one of these straight, it is so sweet.
• 11:44
  Speaker 4: I'm not sure that that's a typical bourbon or whiskey drink, or even it's going to enjoy them straight.
• 11:51
  Speaker 4: It's a mixed drink for me.
• 11:53
  Speaker 4: But these I'm not kidding it they take on a whole another level.
• 11:58
  Speaker 4: So I'm excited to go through those and talk about them a little bit here as we go.
• 12:02
  Speaker 3: Yeah, I have a share screen real quick, I'm going to give everybody a share screen.
• 12:07
  Speaker 4: Walker says that maple butter and snickerdoodle sound pretty cool and I'm sure they're delicious.
• 12:15
  Speaker 3: All right, where's that?
• 12:16
  Speaker 3: Well, we had a share screen and it was the wrong share screen.
• 12:20
  Speaker 3: All right, we're going to stop share screen and we're going to go back and try a different one.
• 12:25
  Speaker 3: I had them all set up, let's see.
• 12:28
  Speaker 3: Okay, there were separate windows.
• 12:32
  Speaker 3: I'm going to try it one more time.
• 12:33
  Speaker 3: There it is.
• 12:34
  Speaker 3: There should be three windows here, and I don't know why there's not.
• 12:39
  Speaker 3: I had them all up.
• 12:40
  Speaker 3: Nope, that was.
• 12:45
  Speaker 3: We're going to just try one more.
• 12:47
  Speaker 3: Okay.
• 12:50
  Speaker 4: So they say he's watching the horse.
• 12:56
  Speaker 4: He's talking.
• 12:57
  Speaker 4: I don't even call that what you get.
• 12:58
  Speaker 4: Can you change this to talking?
• 13:04
  Speaker 3: Let's see about this.
• 13:05
  Speaker 3: Nope, that's Wikipedia crown.
• 13:07
  Speaker 3: I had one word when is just the distillery there?
• 13:10
  Speaker 3: It is Yep.
• 13:13
  Speaker 4: I'm there.
• 13:15
  Speaker 3: Yeah, I'm there.
• 13:16
  Speaker 3: It's their history.
• 13:18
  Speaker 3: Okay.
• 13:19
  Speaker 3: So the way crown started was in 1939, king George the.
• 13:25
  Speaker 3: I should get this whole whole whole up right there.
• 13:29
  Speaker 3: That's pretty good for a share screen.
• 13:32
  Speaker 3: George the 6th and Queen Elizabeth made history when they became the first reigning monarchs to visit Canada, arriving by boat and traveling the vast North American distance by train.
• 13:44
  Speaker 3: Upon hearing the historic news, a Canadian spirit entrepreneur set out to craft a whiskey suited for the royal couple, an exceptionally generous gift for the royal, for the royalty.
• 13:57
  Speaker 3: With perfection on his mind, he meticulously trailed more than 600 blends before outfitting the final product to cut glass to canter and regal purple bag with the gold stitching which they still use today.
• 14:12
  Speaker 3: The whiskey he presented to the king and queen was an exquisitely smooth blend of roughly 50 whiskies which became known fittingly as crown royal.
• 14:22
  Speaker 3: The train carrying the monarchs was stocked with 10 cases of the royal blend and rumors of of the unrivaled whiskey fit for a king quickly spread.
• 14:33
  Speaker 3: Crown royal was released to the United States in the 1960s and has since become a top-selling Canadian whiskey.
• 14:40
  Speaker 3: To this day, every drop of crown royal is crafted to meet the same uncompromising standards, making it too many Discarding, discurring pallets, the finest whiskey of all, and you know it's funny because he was trying to make it for a king.
• 14:54
  Speaker 3: And when you think about it, when you're when you're talking about royalty right, I'm gonna get off the share screen here, did I?
• 15:04
  Speaker 3: Yeah, I think I'm back right.
• 15:05
  Speaker 3: All right, we'll go back up to full screen here for everybody on YouTube.
• 15:09
  Speaker 3: And you know, and one of the things you want to do is make it it not spicy or hot.
• 15:16
  Speaker 3: You know what I mean.
• 15:17
  Speaker 3: It's a king, it's something drinkable that he could put, you know, and enjoy and taste and flavor, and I think that's exactly what that, that, this, that, what crown is.
• 15:28
  Speaker 3: When I drink crown, and you know, when you drink bourbon and everything, you're looking for big taste.
• 15:33
  Speaker 3: It's not about big taste, it's about Set, like they said, smooth, right, and Go ahead.
• 15:44
  Speaker 4: Probably the good thing, because I mean, we know bourbon doesn't necessarily Hit everybody right off the rip, but you know it takes time to acquire that taste and palette for it.
• 15:55
  Speaker 4: With these maybe a little more approachable for the person who doesn't drink it on a regular.
• 16:01
  Speaker 4: And that's what they've done so well with these, these bottles, like the apple and the caramel is they've made it to where people can mix this with their favorite drinks and Make a good cocktail that kind of introduces them into the spirit.
• 16:17
  Speaker 3: Yeah, put it on the rocks too.
• 16:18
  Speaker 3: It's something you know, it's not and and it's reasonably priced.
• 16:23
  Speaker 3: Even these, these bottles that we brought today, that are.
• 16:27
  Speaker 3: It's a single barrel, it's a hundred, it's a, it's a hand selected and it's barrel.
• 16:33
  Speaker 3: Proof it's a hundred and mines a hundred and three point one proof.
• 16:36
  Speaker 3: So each, each one is a.
• 16:39
  Speaker 3: That's a heavier proof that goes against, I believe.
• 16:42
  Speaker 3: The crown is what?
• 16:44
  Speaker 3: 90?
• 16:45
  Speaker 3: Regular crown?
• 16:46
  Speaker 3: Yeah, those are the flavored ones, but the main crown, I believe, is 90.
• 16:52
  Speaker 3: So it's made at the.
• 17:01
  Speaker 3: Do you know the Gimli distillery at GIM Li, gimli, gimli, gimli and whiskey legend Sam Bron Bronfamon built Gimli distillery in 1969.
• 17:16
  Speaker 3: That's what they were talking about, exclusively to make seagrams Bo.
• 17:20
  Speaker 3: Today Diageo owns the distillery and 1.6 million barrels of crown royale sit slowly maturing in its 50 warehouses.
• 17:28
  Speaker 3: It is subtle irony that the quirky distillery that makes Canada's runaway best-selling whiskey now bears the all corporate moniker Diageo global supply.
• 17:40
  Speaker 3: Gimli, four massive squares, open fermenters, along with a battery of more traditional covered ones and North America's last remaining coffee still Set Gimli apart.
• 17:54
  Speaker 3: And while Canada's other distilleries distill each grain type separately, this is not always the case at Gimli.
• 18:02
  Speaker 3: Here, a traditional mash of 64 percent corn, 31.5 percent rye and 4.5 percent barley is used to make both urban style and rye style flavoring whiskies.
• 18:14
  Speaker 3: That Remarkable difference between the two are stills.
• 18:18
  Speaker 3: Their urban style spirit is distilled in short column stills, while the rye is distilled in the coffee still.
• 19:11
  Speaker 3: Now, the one I got today that we that I picked up today was distilled on the coffee still.
• 19:18
  Speaker 3: You know what I mean.
• 19:19
  Speaker 4: And it says it right.
• 19:20
  Speaker 4: Oh, head for people out there because they hear coffee and they think of coffee like brown coffee is named coffee because of the man who Made the sill and it's similar to a column still is actually what they talk about.
• 19:33
  Speaker 4: But Ania's coffee was his name and that's where that gets that name.
• 19:39
  Speaker 4: But the other cool fact of that blend, when you talk about the reserves, is it?
• 19:45
  Speaker 4: one percent of the entire line goes to this reserve of their entire line.
• 19:50
  Speaker 4: So when you go out, as what I said earlier, you don't see this bottle on the shelf.
• 19:56
  Speaker 4: I don't care if you're out of state wherever you go.
• 19:58
  Speaker 4: Very, very rare that you'll ever find one of these in the wild, unless somebody has done a barrel pick.
• 20:06
  Speaker 3: Right, and and you don't, what would you say?
• 20:08
  Speaker 3: You don't think of Gimli, a place where you do a barrel pick.
• 20:13
  Speaker 3: You just don't think of it that way.
• 20:15
  Speaker 3: I don't know if they actually have, but, like you, can you go there and do barrel picks?
• 20:19
  Speaker 3: I was talking to, and she was on this particular pick with the state of Ohio, for the state of Ohio, and I asked her if she, you know if, if she actually, what would you say If she went there?
• 20:36
  Speaker 3: Or they did it here.
• 20:37
  Speaker 3: But I think they sent samples down and they picked from a lot of barrels and came up with the 14 different barrels.
• 20:43
  Speaker 3: But you know what's really kind of cool about crown?
• 20:45
  Speaker 3: Now there is a huge when when caramel gets released or peach gets released or they're releasing.
• 20:53
  Speaker 3: You know, though, the vanilla and the apple are pretty much on, and then peach stayed on the shelf, but when those get released, people go crazy for them.
• 21:02
  Speaker 3: They sell massive amounts of them.
• 21:04
  Speaker 3: You know what I mean.
• 21:05
  Speaker 3: They have masses, massive amounts of them.
• 21:07
  Speaker 3: But when it comes to this right here, this crown, this hand selected barrel, most crown drinkers don't know what to think of it.
• 21:17
  Speaker 3: Right it was, we could run around the state and it was available not readily available, but available.
• 21:28
  Speaker 4: While it's drinkable, it's not what everybody's used to using their crown with, I mean as common as it is cranberry I mean apple and cranberry a A drink that, oh my god, people who don't drink love it salted caramel and apple juice or Apple cider and then you get into just the other ones, like vanilla.
• 21:49
  Speaker 4: I mean, my god, the people mix that with coke root beer, which we'll be doing later.
• 21:53
  Speaker 4: Peach goes with sweet tea and I hear people you know drink that like crazy.
• 22:00
  Speaker 4: So it is different because I think this line if it's me thinking about it that line appeals to more of our typical bourbon drinkers who are looking for the flavor notes that truly come out of a good Bourbon.
• 22:13
  Speaker 4: This have those.
• 22:15
  Speaker 4: You're gonna get banana out of this and I'm gonna tell you when you drink it.
• 22:19
  Speaker 4: To me it does remind me of old forester in some facets because it has that been up, that banana notes that.
• 22:28
  Speaker 4: Really only old forester gives me well.
• 22:30
  Speaker 4: That right, and that still is doing that to that, to that blend.
• 22:35
  Speaker 3: I'm telling you, the elephant ear had no bananas.
• 22:38
  Speaker 3: I mean, it was the very big surprise to me.
• 22:42
  Speaker 3: I it's not what I expected.
• 22:45
  Speaker 3: But this isn't what crown is about.
• 22:48
  Speaker 3: Crowns about blending.
• 22:49
  Speaker 3: Now we're talking about a single barrel and what they use to blend, and it's these barrels they picked and we're allowed to pick, are absolutely delicious, and you can see now some of the flavors.
• 23:02
  Speaker 3: Now, one of the things that crown does the best out of everybody is Packaging for the price.
• 23:09
  Speaker 3: There's no place on no other.
• 23:12
  Speaker 3: No bourbon matches the packaging for the price.
• 23:15
  Speaker 3: I think.
• 23:15
  Speaker 3: Regular crown in a bag, in a, you know, you pick it up in a box in a bag.
• 23:20
  Speaker 3: A bottle of crown runs like $36, right, if I'm not mistaken.
• 23:25
  Speaker 3: No, these are the, but I'm just talking about.
• 23:30
  Speaker 3: A regular whiskey bottle of crown isn't like 32, maybe 32, 30, it's in the 30s, and so you pull it out and they, he's got CT, had the bag, but you pull it out out of this and it's a canvas, durala.
• 23:44
  Speaker 3: You pull it out the box and it's a canvas, um, durlap bag, right, burlap, thank you.
• 23:51
  Speaker 3: Oh, lap, burlap, burlap.
• 23:56
  Speaker 3: It's burlap anyways, but it's really cool.
• 24:04
  Speaker 3: Just got Roxy telling me did you hear that it's a cotton muslin bag?
• 24:09
  Speaker 3: It's not to be confused with the cotton muslin bag.
• 24:13
  Speaker 3: Yes, they are, and it's got a leather.
• 24:17
  Speaker 3: It's got a leather strap that that keeps it.
• 24:21
  Speaker 3: I would call it's technically a boot shoe lace.
• 24:24
  Speaker 3: I could actually get two bottles and relace my boot.
• 24:29
  Speaker 3: It's actually that's what it is.
• 24:31
  Speaker 3: It's kind of funny.
• 24:32
  Speaker 3: So, anyways, if you pull this and I've got it set you pull it out out of a bag, out of a cotton muslin bag, and it's got the thing.
• 24:44
  Speaker 3: So it's good for storage.
• 24:46
  Speaker 3: You could get rid of the box if you want, or keep it in the box, you know, and you got the bag, which I'm gonna set right here and maybe that'll change some reflection, but you got this.
• 24:58
  Speaker 3: So the bottle is of.
• 24:59
  Speaker 3: This is beautiful.
• 25:00
  Speaker 3: You got an emit right.
• 25:01
  Speaker 3: This one isn't.
• 25:02
  Speaker 3: It's a crown bottle, but it's not.
• 25:03
  Speaker 3: It's a.
• 25:04
  Speaker 3: It's the top shape but it's a long, thinner one.
• 25:07
  Speaker 3: And they've got, they've released other releases and I think it's called their.
• 25:12
  Speaker 3: Private select is what they release in this, which must be some of their barrel picks, that that they do through the distillery, that they just put it to find a private select.
• 25:24
  Speaker 3: You could get it online and it was the same price as this.
• 25:27
  Speaker 3: Now, this is this bottle.
• 25:28
  Speaker 3: Here was 5499, so you're talking about a barrel selection at barrel proof for 5499.
• 25:38
  Speaker 3: I mean Not, do you know what I mean?
• 25:40
  Speaker 3: You're, you're in a really good price range for that.
• 25:43
  Speaker 3: I wasn't, it wasn't you, didn't?
• 25:44
  Speaker 3: You know it doesn't kill your pocketbook as far as buy it now, the.
• 25:52
  Speaker 4: Let me touch on one thing real quick while you're right there at that moment, the barrel selects.
• 25:55
  Speaker 4: These came out in 2015.
• 25:56
  Speaker 4: Guess what the price of this barrel select was in 2015?
• 26:01
  Speaker 4: 2999 5499.
• 26:09
  Speaker 4: Oh, so it's never changed.
• 26:11
  Speaker 4: It's never went up since the inception, which I think is pretty admirable for a company, because we're in a world today that Everything has gone up, but these have stayed at 5499 since they came out in 15.
• 26:21
  Speaker 4: The other thing, while we were talking about bags how many bags do you think that they make a year now?
• 26:29
  Speaker 4: They make purple, they make green, they make orange, they make how many?
• 26:34
  Speaker 4: Bags a year, so the brand as a whole.
• 26:37
  Speaker 4: Crown Royals, wrap your head around this 50 million Hand stitched bags go out every year.
• 26:46
  Speaker 4: That's a lot of damage.
• 26:47
  Speaker 4: Yeah, and when, and it's got there, they have recovery programs for the bags that make money for Veterans.
• 26:55
  Speaker 3: I mean, it's like it's a veteran what they call the purple bag project.
• 27:00
  Speaker 3: They started that in 2018 and they give these bags.
• 27:05
  Speaker 4: They they do stuff to give back to the soldiers overseas, and they've done millions of those.
• 27:08
  Speaker 4: So yeah, it's pretty awesome that they they get back.
• 27:13
  Speaker 4: I think you can.
• 27:14
  Speaker 4: Actually there was a thing that came across Facebook not too long ago where you could fill out a Donor card to be a part of that and you really didn't have to do anything, just just Put your name on it.
• 27:25
  Speaker 4: I would say crown 80.
• 27:28
  Speaker 4: I think it's pretty awesome that they did that.
• 27:30
  Speaker 4: I would say crown is what you determine in the whiskey.
• 27:32
  Speaker 4: The regular crown blend is an everyday drinker.
• 27:39
  Speaker 3: It's what people drink on that.
• 27:41
  Speaker 3: It's like somebody who drinks Something every day and likes to stay Within their comfort zone on a.
• 27:48
  Speaker 3: You know they don't change, it's like they stay Right with it, whereas and that's where that bag thing comes in and those things are going to be a big deal.
• 27:56
  Speaker 3: It's just crazy.
• 27:58
  Speaker 3: That's a nuts thing.
• 27:59
  Speaker 3: Now the this bag here is a little bit different, but you know still that crown bag you got to admit now, my first experience with crown Didn't happen when I was a kid.
• 28:12
  Speaker 3: It happened Probably in about two thousand.
• 28:16
  Speaker 3: I want to say two thousand.
• 28:20
  Speaker 3: I think it's a little bit different.
• 28:22
  Speaker 3: I want to say two thousand.
• 28:28
  Speaker 3: I work at a recycling plant and one of the one of my jobs at the time was to move cardboard around from that that we would have dumped at our place to be bailed and I would have to move it around in a bobcat.
• 28:47
  Speaker 3: And I was moving around some cardboard and a lot of the cardboard that comes in comes from distribution places, from you know the boxes that bottles are shipped to the grocery store, all the boxes, and I'm pushing and all of a sudden I see the purple bag go flying across the floor and that purple bag was a bottle of crown.
• 29:15
  Speaker 3: It didn't break.
• 29:17
  Speaker 3: It still was in the purple bag.
• 29:18
  Speaker 3: Purple bag was a little bit dirty but the bottle was fine and the seal on the plastic seal on it was just a little bit leaky because of the fact that it had gone.
• 29:31
  Speaker 3: So I grabbed it and took it home and I called it recycling garbage crown.
• 29:39
  Speaker 3: You know, it's just like that's what I got it out of.
• 29:42
  Speaker 3: It took me probably about a month to crack it and I tasted it.
• 29:46
  Speaker 3: And you know, because I didn't know you know I really didn't know much about it because the seal was broke.
• 29:52
  Speaker 3: I was worried, but in reality the seal was just broke because the bottle had been thrown around and it was, you know, the these caps the caps are plastic anyways that I drank that bottle and I did kind of cherish.
• 30:06
  Speaker 3: Cherish it because it was a.
• 30:09
  Speaker 3: You know, at the time I didn't know anything of whiskey.
• 30:11
  Speaker 3: When I would walk in for a liquor store and look at the wall, the wall was like reading you know Greek, no, greek, you know.
• 30:20
  Speaker 3: And now I walk into a liquor store and I know pretty much everything there and and it's like sometimes you have to admit CT, it's almost boring.
• 30:29
  Speaker 3: You're like looking for something that's a little different, but still a lot of the stuff's the same.
• 30:35
  Speaker 4: So it went from not knowing to being excited to now we take that's the thing about this podcast and you, you said it right there, we, we, we get out looking at all these new things coming out from all these major distilleries and all this, this bourbon, and I think it was funny.
• 30:52
  Speaker 4: Somebody today said that, oh my god, you guys drank all the bourbon and now you had to move on to whiskey.
• 30:58
  Speaker 4: You know, we do go through so much bourbon, but this is something that's under our noses all the time and, whether you like it or not which, hey, believe me, there's happy Van Lekal out there that people are like oh, I don't like that, it's not that great or they put it there, they put it in root beer but Brown has done something since 1939.
• 31:24
  Speaker 4: That is that is amazing, and that is they have made something that is palatable for everyday drinkers.
• 31:31
  Speaker 4: Yeah, that's not true for companies being not down talking Jack Daniels, but if you grab a bottle of Jack 7 and you are not a whiskey or bourbon drinker and you drink that, it's liquid fire.
• 31:45
  Speaker 4: It's not the same as what these will introduce you to.
• 31:48
  Speaker 4: So, yeah, I get that.
• 31:51
  Speaker 3: I mean, I totally get, I know, I know a couple crown, a couple crown drinkers right, and when you give them certain bourbons it's rough on them, it's like that.
• 32:05
  Speaker 3: That's just rough you.
• 32:06
  Speaker 3: You still have to if you want to introduce a crown drinker to bourbon when they've been drinking crown.
• 32:12
  Speaker 3: You still have to pay attention to what you're giving them.
• 32:15
  Speaker 3: You give them something too spicy and they will be like that is way, that's too much fire.
• 32:21
  Speaker 3: You got to give them something.
• 32:22
  Speaker 3: That's a little bit.
• 32:23
  Speaker 3: I'd say if you wanted to give them a barrel proof, you give them wild turkey, rare, rarebreed.
• 32:31
  Speaker 3: You wouldn't give them bookers you know.
• 32:35
  Speaker 4: You know because it's aged in three years or less, or maybe a little more, in Canada.
• 32:43
  Speaker 4: The flavoring from the barrel isn't the same.
• 32:46
  Speaker 4: So when you drink a barrel of something here that's eight years old, it's set in Kentucky and it's aged in a barrel, that oat flavor is to those hands are way different than what you're drinking out of a Canadian whiskey.
• 32:58
  Speaker 3: So that alone is huge well, just like for your podcast, right now, what you've got in front of you is you've got rocks glasses.
• 33:06
  Speaker 3: I've got a rocks glass.
• 33:07
  Speaker 3: When you think of crown, you don't think of putting it in a Glen Karen and analyzing it.
• 33:14
  Speaker 3: You're not trying to analyze crown.
• 33:17
  Speaker 3: You know what you get in crown.
• 33:19
  Speaker 3: It's a little, it's more complex than just one flavor.
• 33:22
  Speaker 3: There's a couple flavors going on, but you're not, it's not an analyzing thing.
• 33:26
  Speaker 3: It's going in a rocks glass.
• 33:27
  Speaker 3: It'll go with a mixer, it's gonna go on the rocks.
• 33:30
  Speaker 3: You can put it with Coke and people won't go.
• 33:33
  Speaker 3: What are you doing now?
• 33:35
  Speaker 3: I don't think I don't.
• 33:37
  Speaker 3: I've got my Glen Karen here right now for this particular hand selected barrel, because you know you bought this and you want to do it so that you can, you know, just taste, taste what, what's there.
• 33:53
  Speaker 3: But, like you said, that on the rocks thing is something.
• 33:58
  Speaker 3: So do you want to talk?
• 34:00
  Speaker 4: it's funny because apple crown, if you go to a sword right now some sort of have it in state of life this comes with two rocks glasses.
• 34:08
  Speaker 4: For 2499 2499 you get two really nice rocks glasses with the apple.
• 34:14
  Speaker 4: So that's crazy.
• 34:16
  Speaker 4: I'm, you know.
• 34:17
  Speaker 4: I'm gonna buy another bottle, because this one's about going, and I'm definitely doing that.
• 34:21
  Speaker 3: I think the Carmel was 32, this time 32 or no 20, the peach was 2799, that's what it was.
• 34:30
  Speaker 3: It was 2799 right did they.
• 34:37
  Speaker 3: Okay, that's what I was.
• 34:38
  Speaker 3: So they dropped after the holidays, so don't.
• 34:42
  Speaker 3: So don't think that crown just does, because in night you know the 20, 24, 3 whiskey advocate.
• 34:51
  Speaker 3: I believe this is the 160 revised and then this is the let's see the top 20, 23 whiskies.
• 34:59
  Speaker 3: Crown was able to get there and they actually use these barrels to make this collection.
• 35:10
  Speaker 3: It says it right on the bottle but it's the crown royal noble collection, barley edition.
• 35:16
  Speaker 3: It's $80.
• 35:17
  Speaker 3: The final limited edition release.
• 35:19
  Speaker 3: And crowns noble collection kicks off with a sweet herbal nose leading with mint, targon and sweet and a set cookies all smothered in grape jelly and sweetened oatmeal.
• 35:33
  Speaker 3: The palette reveals more spice and shows chai, lemon zest, black tea and raspberries atop a dry woodiness with plenty of pepper and cinnamon.
• 35:42
  Speaker 3: While the spice is the star of the show for this one, it's balanced beautifully by sweet dessert like chocolate, orange and glazed fruit tart.
• 35:51
  Speaker 3: That's Shane English from whiskey advocate, making it the number 17 whiskey out of the top 20 whiskies in the world.
• 35:59
  Speaker 3: So you know, crown has joined in with all the whiskies in making something a little bit more special, beyond, above and beyond.
• 36:08
  Speaker 3: So when you gotta think about you can't call it a small batch crowns, right there.
• 36:13
  Speaker 3: You know it's like it's, it's wing, what Jim beam does and what Jack Daniels.
• 36:18
  Speaker 3: And then that's what crown is those, those flavors?
• 36:21
  Speaker 3: They're not small batches, you know it's like that.
• 36:24
  Speaker 3: So then they get into their higher end whiskey, and that's what?
• 36:28
  Speaker 3: Now I have the elephant ear.
• 36:32
  Speaker 3: What do you've gotten that that Glen Karen?
• 36:36
  Speaker 4: right now I have the sea salt and carm C-pulled caramel shoot is that I didn't even see.
• 36:41
  Speaker 3: That is what's it like compared to the salted caramel, I mean so completely not even in the same there's.
• 36:52
  Speaker 4: So what's funny is is the description of the date gives this is nothing of that.
• 36:57
  Speaker 4: Okay, you're ready for what the state says?
• 36:59
  Speaker 4: This barrel gave them the nostalgic flavor of bogum and spun sugar and tempered with mild salinity to create an appealing sweet, salty taste.
• 37:11
  Speaker 4: So I don't get caramel really out of this, but I do get a little bit of that banana I or whatever reason, it just hits me yeah, I mean, okay, I mean that's just kind of crazy right.
• 37:28
  Speaker 4: I mean the vanilla notes are there for what it is.
• 37:34
  Speaker 4: I have found the bubble gum, yet unless I'm tasting it, I'm just overly thinking it.
• 37:41
  Speaker 4: I'm not.
• 37:41
  Speaker 4: I'm not getting the bubble gum, so it's so good to drink so this is what it says on this hand selected barrel.
• 37:50
  Speaker 3: Crown royal is proud to present you with the opportunity to savor the raw magic of its unique coffee rye whiskey flavored creamy notes combined with rich oak undertones give the whiskey the exceptional smoothest.
• 38:04
  Speaker 3: That is unmistakable the the heart of the crown royal deluxe blend.
• 38:10
  Speaker 3: So this is part of that deluxe blend that we were just reading, that one.
• 38:15
  Speaker 3: This is just one of the barrels.
• 38:17
  Speaker 3: Now I had now all the box.
• 38:19
  Speaker 3: It's funny because all the bottles they do have their, their, their proofs and everything but the name is on the box and this one was elephant year don't mix them up because the bear, the bottles, do not have it, so it's only on the box.
• 38:35
  Speaker 3: So what is your proof?
• 38:36
  Speaker 3: This is 103 proof, okay, and then Andrew, so it was authorized anyways.
• 38:50
  Speaker 3: So what you got going here is I've got the elephant ear now.
• 38:55
  Speaker 3: I was completely blown away.
• 38:57
  Speaker 3: I'm gonna put this in a glen karen.
• 38:59
  Speaker 3: I opened it up earlier.
• 39:01
  Speaker 3: You asked me to do that.
• 39:03
  Speaker 3: Now they don't have a cork, they're screwtops once again, not induced.
• 39:08
  Speaker 3: Well, it's not something, it's not.
• 39:11
  Speaker 3: It's meant to be drank, not collected.
• 39:14
  Speaker 3: I guess just what they tell you know it's a hundred and three proof, they're all hundred and three proof.
• 39:19
  Speaker 3: That's fantastic, but what I'm, but this particular I am going to say, they're called Smerno, what were they called?
• 39:34
  Speaker 4: The confectioner's sugar is something that I get on almost all these A little of that banana, but the confectioner's sugar that comes out of these, it's just insane.
• 39:42
  Speaker 4: So this one.
• 39:46
  Speaker 3: It's an elephant ear and I'll tell you when you nose it you could pull the deep fried bread and the sugar off, that you can eat the deep fries on the nose.
• 40:01
  Speaker 3: Okay, the drinking of it is this is a Salerno butter cookie.
• 40:07
  Speaker 3: I don't know what to tell you.
• 40:10
  Speaker 3: It's a.
• 40:11
  Speaker 3: That's a 1950s, it's.
• 40:13
  Speaker 3: You still can buy these butter cookies, but they got this like white paked on frosting.
• 40:18
  Speaker 3: They're circular, you could put your finger through the middle, but it is.
• 40:23
  Speaker 3: We looked this up to find out this.
• 40:25
  Speaker 3: This brought me back to the like, the late 80s, 90s, because my, my wife's, my wife's grandpa used to have Salerno butter cookies just right in the whatever and give them to the kids.
• 40:41
  Speaker 3: And I just remember having those.
• 40:43
  Speaker 3: And I hit this and I was like what the hell?
• 40:46
  Speaker 3: What is that?
• 40:47
  Speaker 3: And me and my wife were like that's the cookie your grandpa used to give the kids.
• 40:51
  Speaker 3: She.
• 40:51
  Speaker 3: We looked it up.
• 40:52
  Speaker 3: You still can buy them.
• 40:53
  Speaker 3: She ordered some.
• 40:54
  Speaker 3: Oh my God, I mean there's nothing that this.
• 41:00
  Speaker 3: There's nothing nice.
• 41:00
  Speaker 3: I mean it's light in your glass.
• 41:02
  Speaker 3: It's almost like a.
• 41:04
  Speaker 3: It's.
• 41:04
  Speaker 3: It's a little.
• 41:05
  Speaker 3: It's a beer, like a regular.
• 41:06
  Speaker 3: It's got that yellow.
• 41:07
  Speaker 3: You know, it's got a little bit of brown.
• 41:10
  Speaker 3: But that's what it comes from, because Canadian whiskey is being aged and used barrels right.
• 41:16
  Speaker 4: Well, so this one.
• 41:18
  Speaker 4: So that is the difference of these bottles is these?
• 41:21
  Speaker 4: These are aged in a new.
• 41:23
  Speaker 3: American oak barrel probably not charred right.
• 41:28
  Speaker 4: I don't know what.
• 41:29
  Speaker 4: I did not see anything about the char or the toasting.
• 41:33
  Speaker 4: It just says that they're in new American oak.
• 41:37
  Speaker 3: It doesn't even say white, it just says American oak barrel Walker says yeah, the Salerno butter cookies in the tins.
• 41:43
  Speaker 3: Yes, they sell them in the boxes now, but they're in the tins, oh my God.
• 41:52
  Speaker 4: I mean for the money of what these are.
• 41:55
  Speaker 4: They're?
• 41:56
  Speaker 4: They're just the banana fosters from two years ago.
• 42:01
  Speaker 4: This bottle I intentionally don't drink that much because it is it's like amazing the cherry bonbons from two years ago.
• 42:11
  Speaker 3: Amazing.
• 42:12
  Speaker 3: So I mean I'll quick it up the screen share and show you real quick.
• 42:20
  Speaker 3: Let's see our home.
• 42:23
  Speaker 3: You can see the distillery right there.
• 42:27
  Speaker 3: I mean it's really kind of cool.
• 42:30
  Speaker 3: I mean you see all the Rick houses.
• 42:32
  Speaker 3: It's right on the lake in Canada, right?
• 42:36
  Speaker 4: 50 Rick houses that they have right there, yep.
• 42:40
  Speaker 3: And I mean if they're on Lake Winnipeg a draw from an aquifer under the lake.
• 42:49
  Speaker 3: Yeah, so I mean just like there's.
• 42:55
  Speaker 3: There's so much history right there and when you visit it it reminds you a lot of Scotland.
• 43:00
  Speaker 3: There's no doubt about it.
• 43:01
  Speaker 3: How they do that, you know, like on the ocean.
• 43:06
  Speaker 4: But look at those Rick houses compared to Kentucky and you won't put them nowhere near that close together.
• 43:13
  Speaker 3: Nope, and if they literally stack together, like you know, boxes maybe three stories high, they got you know they're more on the same level of Woodford.
• 43:24
  Speaker 3: You know what I mean, the Woodford, they're just not.
• 43:27
  Speaker 3: They're not the seven story.
• 43:30
  Speaker 3: Rick houses right, definitely not seven stories.
• 43:38
  Speaker 4: No, no, no, no, you're right, I don't even know that they're three stories.
• 43:42
  Speaker 4: But you know the almond croissant.
• 43:46
  Speaker 4: I just drank a little bit of that one and the notes that they gave for it was sweet, red velvet and a full body towel creamy nuttiness.
• 43:55
  Speaker 4: The nut flavor comes out as much as anything for me.
• 43:58
  Speaker 4: But it is good to drink these side by side because they are all different and I think people think that, oh yeah, they're going to be 14 of them.
• 44:09
  Speaker 4: They're probably going to be almost the like.
• 44:10
  Speaker 4: There are some notes that are similar but, man, they have their own different deal.
• 44:16
  Speaker 3: Yeah.
• 44:18
  Speaker 4: So you've got, what are you doing?
• 44:24
  Speaker 3: You mean the elephant ear or the salted?
• 44:28
  Speaker 3: Caramel.
• 44:30
  Speaker 4: No, the elephant ears the one.
• 44:32
  Speaker 4: I need that.
• 44:34
  Speaker 3: Yeah, I mean honestly he got the.
• 44:41
  Speaker 4: What did he get he got?
• 44:42
  Speaker 4: Oh, I think he got the maple butter or the.
• 44:47
  Speaker 4: I think that's the one he got is the maple butter and vanilla cream, one of the two, and he was supposed to bring that, so we could try it.
• 44:57
  Speaker 4: But he's not here, and for 103 proof.
• 45:04
  Speaker 3: It's scary good.
• 45:05
  Speaker 3: It drinks the flavor.
• 45:12
  Speaker 3: So once again it's crown.
• 45:15
  Speaker 3: There's no doubt there's an aspect of crown that has a little bit of spice, but it's totally mellow.
• 45:23
  Speaker 3: But the flavor instead of that crown flavor that you get, you just get off this some fantastic.
• 45:31
  Speaker 3: This is like I mean I, this is a special barrel.
• 45:36
  Speaker 3: That is definitely when you're talking about the vanilla that is on here and the flavor and it tastes like a cookie.
• 45:44
  Speaker 3: I mean I could just drink this all night.
• 45:50
  Speaker 4: That's what I kind of hope for people to realize with this is that you know for 5499,.
• 45:56
  Speaker 4: You are not out.
• 45:57
  Speaker 4: You know much to go out and if you're going to buy a bottle, that's something different.
• 46:01
  Speaker 4: Right now, if you're in the state of Ohio, go buy one of these.
• 46:05
  Speaker 4: I would find it hard for anybody to be like, oh geez, that's just all pudding, I don't like it.
• 46:11
  Speaker 4: They're all going to be really good, but they are different because these are drinkers by themselves.
• 46:18
  Speaker 4: These are not blenders like most of the bottles that you're used to with crown.
• 46:22
  Speaker 3: Right.
• 46:22
  Speaker 3: So when we're getting into this, here is like one of the reasons.
• 46:27
  Speaker 3: I mean, not only does this crown Caramel come with a I'm going to toss the box, there we go.
• 46:38
  Speaker 3: It comes with this bag.
• 46:40
  Speaker 3: But look at that bag on the crown caramel.
• 46:42
  Speaker 3: I mean it's not the, it's not the blue royal bag, it's got a snowflake on it and it's the orange bag.
• 46:50
  Speaker 3: So it's pretty damn cool in my opinion.
• 46:54
  Speaker 3: Now it is cool.
• 46:57
  Speaker 3: Now.
• 46:57
  Speaker 3: Crown did release that special Browns release.
• 47:00
  Speaker 3: Did that come with an orange bag with the Browns logo on it?
• 47:04
  Speaker 4: I got it.
• 47:04
  Speaker 4: I got one.
• 47:05
  Speaker 4: I'll be back.
• 47:08
  Speaker 3: Okay, he's coming back, but so some of the last thing I've got something from and this is like microscopic so I need to put my glasses on and use my powered rating light and it is comes from this year's.
• 47:27
  Speaker 3: I got Jim Murray's 2024 whiskey Bible.
• 47:30
  Speaker 3: He is back strong.
• 47:32
  Speaker 3: I got it signed.
• 47:34
  Speaker 3: It's really kind of cool.
• 47:35
  Speaker 3: I got Yep, he's got the, the yeah, and then the the bangles bottle.
• 47:43
  Speaker 3: So I got you the Browns bottle and it was the same thing a blue one with the Browns logo instead of a bangles logo.
• 47:50
  Speaker 4: Same.
• 47:50
  Speaker 3: Thing with the.
• 47:51
  Speaker 4: Browns logo.
• 47:52
  Speaker 3: Okay, so you went with the bangles Cool.
• 47:58
  Speaker 4: The Browns one was for a friend of mine.
• 48:00
  Speaker 4: The bangles one is something I'm giving to somebody else later, so that's that's why it's here.
• 48:05
  Speaker 3: So some of the crown products that Jim Murray for 2024 whiskey Bible that he did was the crown reserve, 21 year old, the crown Royal bottle.
• 48:19
  Speaker 3: He did regular crown and he gave it an a seven five but he gave that 21 year old a 91 five crown Royal black.
• 48:27
  Speaker 3: He dropped down to 85 crown Royal black, 87 crown Royal bourbon mash bill was a 94.5 crown Royal cornerstone blend and 85 five crown Royal deluxe.
• 48:42
  Speaker 3: A 91 five crown Royal hand selected barrel which is similar to.
• 48:47
  Speaker 3: He gave that a 94 five and that's kind of like what we were tasting, you know these sand selected.
• 48:54
  Speaker 3: So he gave a 94 five and a crown Royal limited edition, 87 crown Royal noble collection 13 year old bourbon mass mash.
• 49:04
  Speaker 3: He gave a 96.
• 49:05
  Speaker 3: So crown Royal noble collection French oak cast finished an 88.5.
• 49:11
  Speaker 3: So he Jim Murray's whiskey Bible covered a lot of it and he they got pretty high marks.
• 49:19
  Speaker 3: You're talking no 70s, all in the 80s, but that noble blend, 13 year is maybe something that if we see around that we might try and get because honestly I think I've seen it.
• 49:31
  Speaker 3: You know what I mean when it, when crown drops, it's higher end stuff.
• 49:35
  Speaker 3: It's not like bourbon, just like this, this, this, this has been out since it's it's Thursday and it's been out since Monday.
• 49:44
  Speaker 3: Monday and Tuesday and they're still sitting on the shelf.
• 49:47
  Speaker 3: You know what I?
• 49:49
  Speaker 4: mean right place this evening on the way to the basketball game and this bottle at the Crook, or I want to have three cases of it, so it is definitely out there, yeah, and it's like it's not right.
• 50:04
  Speaker 3: But now now you release now the caramel for a while and the peach it was.
• 50:09
  Speaker 3: People went wild and they couldn't keep it on.
• 50:10
  Speaker 3: Now they're making a ton, of ton of whiskey and let's get into the flavors.
• 50:17
  Speaker 3: I think we've covered the their high end stuff and I you know this opens my eyes a little bit you can't let, when it comes to whiskey, you can't let bias between countries get in the way.
• 50:33
  Speaker 3: You know, just like, for instance, the traveler, which is just an awesome podcast, the last two podcasts, those that whiskey could have some Canadian whiskey in it that nobody knows but it could, and you don't know how many bourbon snobs just ripped the ever living shit out of it and it's just watered down Canadian whiskey.
• 50:57
  Speaker 3: And you know.
• 50:59
  Speaker 3: It's just like, for instance, when I do a post and we're doing some thieving, everybody.
• 51:07
  Speaker 3: These kind of people assume you didn't wash your hands with whiskey or wash your hands before you started leaving.
• 51:15
  Speaker 3: They don't know whether you did or didn't, but their automatic assumption of these people is you didn't wash your hands.
• 51:24
  Speaker 3: Just like when it comes to Canadian whiskey, for them it's watered down shit, it doesn't.
• 51:30
  Speaker 3: They just assume they're going to break all the rules and not make good whiskey where that's not the fact.
• 51:35
  Speaker 3: Some of the distilleries in the past have broken the rules, added flavor, did things, and it's not a fair comparison to you know what I mean.
• 51:45
  Speaker 3: But at the same time I don't think that Diageo, who you know, also owns so many other different brands.
• 51:55
  Speaker 3: Right, oh, he's fine.
• 52:01
  Speaker 3: Yeah, so alright, corbin, oh my god, the breaking trade on.
• 52:13
  Speaker 3: So my crown?
• 52:16
  Speaker 3: Oh, it's been a while.
• 52:18
  Speaker 3: Oh, yep, and there's, because it's flavored, there's, there's sugars in it.
• 52:24
  Speaker 3: So another screw top crap.
• 52:26
  Speaker 3: Screw top cap, not screw top crap.
• 52:32
  Speaker 3: But hey, leland, also, it's good to see you.
• 52:36
  Speaker 3: Thanks for watching everybody tonight.
• 52:38
  Speaker 3: I'm gonna put some crown.
• 52:40
  Speaker 3: You know, it's almost funny because you could almost put some of the crown in the crown.
• 52:45
  Speaker 3: But when it comes to salted caramel, it's one of my favorite things.
• 52:49
  Speaker 3: I just like it now, paw, paw salted car caramel whiskey is a little bit different than crowns there's, there's big difference.
• 53:02
  Speaker 3: So CT is not a big fan of paw paw salted caramel whiskey, unlike tiny, who loves salted caramel and I was a fan of Royce.
• 53:12
  Speaker 3: It's, it's good, it's just not my jam now I will say that even the caramel and the apples and the peaches from year to year differ, because I will say that the salted caramel, when you first gave it to me, um what?
• 53:36
  Speaker 4: I have because I had so many bottles.
• 53:38
  Speaker 3: I'm still drinking that, so mine from this year is different.
• 53:44
  Speaker 3: It picks up nose, almost has a weird thing to it.
• 53:52
  Speaker 3: Were your nose when you smell it is almost you just like smelling a caramel.
• 53:59
  Speaker 3: This almost was like the caramel was mixed with the apple oh, some, with a couple bad apples.
• 54:06
  Speaker 3: It's got a fermented rose and and when you taste it, you, you, you, you, you, you, you, you, you, you, you, you, you, you.
• 54:15
  Speaker 3: There's no problem with it, jesus God.
• 54:20
  Speaker 4: It's just the other thing that Crown has done, you know, like in 2021, they introduced the can.
• 54:25
  Speaker 4: So now you can buy an apple with cranberry juice already mixed, you can buy a vanilla and Coke, and there's one other one.
• 54:34
  Speaker 4: You can just buy it ready to go.
• 54:37
  Speaker 4: It's a four pack already blended.
• 54:39
  Speaker 4: Now, I don't know, drink those?
• 54:41
  Speaker 4: But everything I hear.
• 54:43
  Speaker 3: It's on the website.
• 54:44
  Speaker 3: Yeah, they got the mixers.
• 54:46
  Speaker 3: It's a response to Jim Beam and Coke and all that.
• 54:49
  Speaker 3: Yeah, that's Diageo.
• 54:51
  Speaker 3: I mean they play in all markets.
• 54:54
  Speaker 3: You know what I mean.
• 54:54
  Speaker 3: They play in the bourbon they own.
• 54:55
  Speaker 3: They're in the bourbon market, they're in every.
• 55:00
  Speaker 3: You know it's just like they're in the Scotch market.
• 55:03
  Speaker 3: They kind of know what they're doing, just like when I was reading about Canadian whiskey of Jim Beamson Beamson Tori owns Canadian.
• 55:13
  Speaker 3: You know that's where.
• 55:15
  Speaker 3: That's where Freddie draws his Canadian rye whiskey from Canada.
• 55:21
  Speaker 3: I mean everybody should know that.
• 55:24
  Speaker 3: Okay, maybe when it comes to bourbon they're the aging process and everything isn't the best up there because it's so cold.
• 55:32
  Speaker 3: But when it comes to rye and being able to put it awry in a used barrel and then let it sit longer without that heat, that whatever, I really think it benefits a lot of rye.
• 55:48
  Speaker 3: I mean there's just my opinion.
• 55:51
  Speaker 3: I mean is is um I mean, come on, rare perfection, 15 year, which has a ton of an idiot who was?
• 56:03
  Speaker 3: I mean, that is some of the greatest whiskey that exists on the planet.
• 56:08
  Speaker 3: It's not watered down, that's for sure.
• 56:12
  Speaker 4: But it has.
• 56:13
  Speaker 4: Well, those Canadian whiskeys give you that fruit flavor.
• 56:15
  Speaker 4: It's different.
• 56:16
  Speaker 4: Hang on, I'll be right back.
• 56:21
  Speaker 3: I don't know Some of the Canadian whiskeys.
• 56:24
  Speaker 3: The rare perfection definitely gave you.
• 56:29
  Speaker 3: What it gave you was butterscotch and caramel.
• 56:34
  Speaker 3: I think it's one of the best whiskeys.
• 56:37
  Speaker 3: I had rare perfection 14 year.
• 56:39
  Speaker 3: Then at the festival this year, I I um the 15 year a year later which will used to be the 14, obviously now is the 15 is absolutely phenomenal.
• 56:50
  Speaker 3: Whatever Canadian whiskey they bought that's going along, that timeline is just fantastic for rare perfection at uh prohibition no, you want to get some of these mixers real quick.
• 57:03
  Speaker 3: Yep, let's, let's do the mixers.
• 57:05
  Speaker 3: I already got some salted caramel in my and it's fantastic, and then we'll, we'll, we'll finish up.
• 57:11
  Speaker 3: Yeah, let's go.
• 57:13
  Speaker 4: So, uh, I mean, I think that the easy one for most people and I've already drank it sitting here um is with apple is to just take it and mix it with cranberry, and the mixture is kind of depending on the person.
• 57:28
  Speaker 4: I usually pour about half a glass of of the cranberry over ice and then I add, where it's about three quarters full, on a rock slice with the apple crown.
• 57:39
  Speaker 4: Everybody's different.
• 57:41
  Speaker 4: Some people are not going to like that as much.
• 57:43
  Speaker 4: They want more, they want less, but that's the beauty of it.
• 57:45
  Speaker 4: You can add a little more of cranberry, you can add a little more of the apple crown and you can get the flavor down that you like.
• 57:53
  Speaker 3: A cran apple.
• 57:54
  Speaker 3: What's that?
• 57:57
  Speaker 3: It's a called a cran apple.
• 57:58
  Speaker 3: I mean, I mean, for God's sakes, ocean spray makes cran apple juice and that's kind of like what you're doing.
• 58:07
  Speaker 3: You're just making adult cran apple juice.
• 58:11
  Speaker 4: It's.
• 58:11
  Speaker 4: It's deadly because it's so easy to drink that it will definitely do a number on you, so that's a good one.
• 58:20
  Speaker 3: Um, and you got to watch out with um, the flavored, the flavored whiskies, because you got the sugar there.
• 58:25
  Speaker 3: The sugar is the delivery, and the delivery of the sugar and the alcohol it will get you drunker than you would on just regular whiskey and give you a nasty, nasty hangover.
• 58:39
  Speaker 3: So you got to really watch out, but go ahead.
• 58:42
  Speaker 4: People do.
• 58:42
  Speaker 4: I mean and that's very true with a lot of uh well, I mean, fireball is one that gets mixed around, and screwball is another one that people mix around, but with this, the other thing that's that's an easy cocktail is is vanilla mixes with everything.
• 58:59
  Speaker 4: So whether it's Coke, uh, here we did a root beer, so this is just a root beer with the vanilla and it gives it that root beer float kind of taste, because it's, if you think about it, it's just like looking over vanilla ice cream.
• 59:15
  Speaker 3: Do you, do you have you ever put it over ice cream?
• 59:20
  Speaker 4: Uh, not yet so.
• 59:24
  Speaker 3: Luca, luca Mariano.
• 59:26
  Speaker 3: No, no, come on, he's a how and he's Luca Mariano man.
• 59:35
  Speaker 3: That is my guy, he loves you.
• 59:38
  Speaker 3: It's like, hey, what podcast do you get?
• 59:44
  Speaker 3: Uh, pure bread, lute whoon howling for crown.
• 59:53
  Speaker 4: Not very many, because it's not something people want to listen to.
• 59:56
  Speaker 3: I bet you they had hounds on that train.
• 59:58
  Speaker 3: I bet you they did, while they were going through Canada and then down, and they did some hunting.
• 1:00:04
  Speaker 3: Every time he howls like that.
• 1:00:05
  Speaker 4: what it reminds me of is is it's a movie and, uh, it's tombstone, and at the end of tombstone, when his brother got shot and he's standing there trying to hold the wounds and the dogs just howling and howling.
• 1:00:20
  Speaker 4: He's like get that dog out of here.
• 1:00:23
  Speaker 3: You know, wasn't there a hound like that that howled on the dukes of hazard?
• 1:00:27
  Speaker 3: It was.
• 1:00:28
  Speaker 3: I think yeah.
• 1:00:30
  Speaker 3: Yeah, yeah.
• 1:00:32
  Speaker 3: And then you know the bumpuses.
• 1:00:34
  Speaker 3: I mean right there, you know it's like did you ever close his ear in the door?
• 1:00:41
  Speaker 4: I haven't done that yet, but uh, so back to these.
• 1:00:44
  Speaker 4: So the vanilla with the, the root beer, I think is is actually really good, and I don't drink pop, but root beer Coke, Um, what don't you?
• 1:00:54
  Speaker 3: drink.
• 1:00:56
  Speaker 4: I don't drink pop.
• 1:00:57
  Speaker 3: What's pop?
• 1:00:59
  Speaker 4: I can't see Coke Shut up.
• 1:01:01
  Speaker 3: It's soda, you know drinks.
• 1:01:03
  Speaker 3: No, that's because we're from the rest of the United States.
• 1:01:08
  Speaker 3: Yeah, that's fine.
• 1:01:13
  Speaker 4: So I don't mix it, but, uh, so the next one we're going to do and, uh, this one is going to be a little different.
• 1:01:21
  Speaker 4: So I'm, with this, ready to go.
• 1:01:23
  Speaker 4: This one is going to be a.
• 1:01:26
  Speaker 4: We're going to use a peach and we're going to mix it with ronchata and we're going to make a peach cobbler out of this.
• 1:01:37
  Speaker 3: You're making it.
• 1:01:38
  Speaker 3: You've got an actual peach.
• 1:01:42
  Speaker 4: I don't need a peach.
• 1:01:42
  Speaker 4: I got a peach, brown yes.
• 1:01:46
  Speaker 3: Yes.
• 1:01:48
  Speaker 4: Because they're a little out of season right now.
• 1:01:49
  Speaker 4: I was going to get a peach.
• 1:01:54
  Speaker 4: I garnished it with, but let me tell you how easy that is to bind.
• 1:01:57
  Speaker 4: So, but anyway, ronchata, and I'm just going to use equal parts.
• 1:02:02
  Speaker 4: I'm going to do just for this week, I'm going to do an ounce of ronchata and ounce of the peach brown.
• 1:02:10
  Speaker 4: I'm sure this is going to be awful.
• 1:02:16
  Speaker 4: Aw, can you imagine?
• 1:02:22
  Speaker 3: I can imagine all the people.
• 1:02:25
  Speaker 3: Yes, I can do a John Lennon thing and imagine.
• 1:02:29
  Speaker 4: Imagine all the people making peach brown.
• 1:02:36
  Speaker 3: All right, right, there's my reel from tonight, ct singing.
• 1:02:45
  Speaker 4: imagine all the people drinking peach crown Very good, you got to try it, got to get an opinion.
• 1:02:55
  Speaker 3: So Walker says listen, listen, listen.
• 1:02:58
  Speaker 3: Walker says you know you're complaining about no peaches right now, but that's where you got to basically do canned peaches so you can keep doing your cocktails throughout the winter.
• 1:03:10
  Speaker 3: Peach preserve yeah, did you see what dirt counted.
• 1:03:13
  Speaker 4: I'm going to.
• 1:03:14
  Speaker 4: He's not getting in the next one.
• 1:03:15
  Speaker 4: He's from singing lessons on purpose.
• 1:03:16
  Speaker 4: Holy shit, this is so good.
• 1:03:29
  Speaker 3: It's like.
• 1:03:29
  Speaker 3: It's like this is like this morning at 6 30 when I was it like whatever doing, whatever I was doing social media as I was getting up.
• 1:03:38
  Speaker 3: There's no way I had to have us doing a crown podcast and then actually getting just basically having a nice night and what would you say Getting we're not drunk but par baked, we're par baked.
• 1:04:02
  Speaker 3: Tonight on crown was about a billion to one.
• 1:04:06
  Speaker 3: I know I mean I have crowned Carmel, but that's not a podcast.
• 1:04:11
  Speaker 3: I actually went to the store purchase this fantastic, what is it?
• 1:04:17
  Speaker 3: What's the brand?
• 1:04:19
  Speaker 3: So there, no, no, I, I, I I've purchased a little butter cookie.
• 1:04:27
  Speaker 5: You put them on your finger when you're yeah, but we all did that.
• 1:04:31
  Speaker 3: But the Salerno butter cookie brand whiskey right here which is from a barrel, good palette and Demiq, and then have some crown and be a little bit par baked, as I say, because I'm not I wouldn't say I'm drunk, but I'm feeling nice and you are too, because you're singing.
• 1:04:51
  Speaker 3: What's next?
• 1:04:52
  Speaker 3: Because you got some Kahlua.
• 1:04:54
  Speaker 3: There was the Kahlua, what?
• 1:04:57
  Speaker 4: Yeah, I got here.
• 1:05:00
  Speaker 3: Damn.
• 1:05:00
  Speaker 3: You know we're just hanging out and I wish I was at your house right now because I also I'm going to have the date.
• 1:05:07
  Speaker 3: Did you work that out?
• 1:05:09
  Speaker 3: As far as the paperwork, yet.
• 1:05:12
  Speaker 3: Did you get the email Okay, you need, because tomorrow I'm going to do that finish my part and get it to her, and then it looks like we're not going to do the barrel pick till the French look pick till the following week on Friday.
• 1:05:27
  Speaker 3: So I can come down Thursday or Friday, but probably Friday, which would be March 1st, or we could do the week before, because I come back 18th, so we could do the 20, whatever it is Friday for the thing the release of the of the barrel and pick it up at the liquor store and then we'll go down the mark.
• 1:05:58
  Speaker 3: I believe it's March 8th is and Alan will be there.
• 1:06:05
  Speaker 3: So what's you doing now?
• 1:06:09
  Speaker 4: So we're going to move on to a.
• 1:06:11
  Speaker 4: So, on a white Russian.
• 1:06:17
  Speaker 4: So this is going to be the solid caramel, with some Kahlua coffee and a cream, and then this is even going to get drizzled with a caramel sauce, because that just sounds terrible and shitty.
• 1:06:34
  Speaker 4: So why not?
• 1:06:36
  Speaker 3: Over ice.
• 1:06:36
  Speaker 3: Yeah, you could look at what you did to the glass.
• 1:06:39
  Speaker 3: Why make it to?
• 1:06:41
  Speaker 3: Is Rachel there?
• 1:06:44
  Speaker 4: Oh, here's a dirt.
• 1:06:45
  Speaker 3: Oh, Dirk showed up.
• 1:06:46
  Speaker 3: Did he show up with his bottle?
• 1:06:47
  Speaker 3: Where is it?
• 1:06:50
  Speaker 3: Use a grab of that in there.
• 1:06:55
  Speaker 3: No, no, no, no, no, no, you're using salted caramel.
• 1:06:58
  Speaker 3: Use a little of the salted caramel.
• 1:06:59
  Speaker 3: No, no, no no no, but mainly, but just a dash of the barrel, strength of the proof.
• 1:07:09
  Speaker 4: I got.
• 1:07:10
  Speaker 4: That's another drink, all right, so this is a basically a take on a white Russian using heavy whipping cream, using a little bit of the core coffee, the core which is the Kahlua and then the solid caramel.
• 1:07:32
  Speaker 3: I mean, how many more calories, like they don't put calorie count.
• 1:07:36
  Speaker 3: How many more calories are on the flavored bourbons than than the regular bourbon?
• 1:07:42
  Speaker 3: It's got to be like.
• 1:07:43
  Speaker 3: It's got like the regular bourbon.
• 1:07:45
  Speaker 3: I think a shot's 85 calories.
• 1:07:47
  Speaker 3: I think a shot of caramel is like 250.
• 1:07:51
  Speaker 3: It's like eating a fricking, a handy bar.
• 1:07:54
  Speaker 3: What do you think?
• 1:07:58
  Speaker 3: Oh my God, I hate you and Dirk's there.
• 1:08:03
  Speaker 3: Good job, dirk, good.
• 1:08:08
  Speaker 4: Dirk likes it and it's like how can Dirk not like it?
• 1:08:12
  Speaker 3: He likes fucking Taylor on honeycombs for fuck's sake.
• 1:08:16
  Speaker 3: Yeah, I know you're, dirk.
• 1:08:20
  Speaker 3: You think things that are sweet are amazing and that's not a rip, dirk.
• 1:08:26
  Speaker 3: You enjoy especially.
• 1:08:30
  Speaker 3: I'm jealous.
• 1:08:31
  Speaker 3: I'm jealous because right now I get to watch CT do this and when it's like we're hanging out, except for the fact that I can't drink anything that he's making and you're right there doing it.
• 1:08:42
  Speaker 4: Well, this is the first time I've made it, so if it tastes like shit, I can't.
• 1:08:47
  Speaker 3: What would taste like shit?
• 1:08:48
  Speaker 3: It seems like it would be delicious.
• 1:08:52
  Speaker 3: You know, you should put that in the blender and foam it.
• 1:08:55
  Speaker 3: That would be really cool.
• 1:08:57
  Speaker 4: I have a frother for that, cheers, cheers.
• 1:09:00
  Speaker 3: I've just got salted caramel in my my rocks glass right there, oh man.
• 1:09:08
  Speaker 4: Oh shit, that's not even right.
• 1:09:11
  Speaker 4: I won't be drinking it with apple cider anymore.
• 1:09:16
  Speaker 3: So so now do me a favor.
• 1:09:18
  Speaker 3: Dump a little of the salted caramel barrel proof in it and see what it does to it Like.
• 1:09:24
  Speaker 3: Does it just make it a little bit more like?
• 1:09:28
  Speaker 3: So you can really get up top.
• 1:09:32
  Speaker 4: It may, but I really wanted and I was going to make a salted caramel old fashioned with some bitters.
• 1:09:39
  Speaker 3: Okay, that's what I would have done.
• 1:09:42
  Speaker 3: So would you use both?
• 1:09:44
  Speaker 3: I think you know what here.
• 1:09:48
  Speaker 3: Here's what I would do.
• 1:09:49
  Speaker 3: This is what I would do.
• 1:09:50
  Speaker 3: I would use the salted caramel, bourbon, the barrel, proof bourbon for the bourbon, okay.
• 1:10:00
  Speaker 3: And then I'd use your, your bitters.
• 1:10:02
  Speaker 3: And then what I would do instead of simple syrup, I'd use the salted caramel as the simple syrup for it and see what it does.
• 1:10:11
  Speaker 3: Because if you mix the two, there's just so.
• 1:10:14
  Speaker 3: I just think salted caramels overpower, it's just over sweet and it needs to be mixed.
• 1:10:20
  Speaker 3: But if you add it, well, fuck it, I'll do it myself.
• 1:10:24
  Speaker 3: I'll add in some some solar, solar, no cookie into my salted caramel and see what the shit happens.
• 1:10:33
  Speaker 3: Yeah, because I can, because it's a screw cap.
• 1:10:37
  Speaker 3: Hey, ct, what does screw cap mean to you?
• 1:10:44
  Speaker 4: No, I mean some bacon right now.
• 1:10:48
  Speaker 3: Bacon, salted caramel cream, you're gonna, you're gonna.
• 1:10:52
  Speaker 3: Just I'm glad Rachel's not over, because that would not end up good, just bacon with this.
• 1:10:58
  Speaker 3: Is it candy bacon?
• 1:10:59
  Speaker 3: Oh no just regular bacon.
• 1:11:02
  Speaker 3: Hey, cheers to Leland, Cheers to Dirk, cheers straight up to you, man.
• 1:11:08
  Speaker 3: And then Walker's hanging in there.
• 1:11:10
  Speaker 3: I don't know if anybody else is hanging in.
• 1:11:14
  Speaker 3: I know Ross Cornelis in it, was he's on.
• 1:11:19
  Speaker 3: He's on dad night, so he might be watching the baby tonight and just walk watching along.
• 1:11:26
  Speaker 3: This son is the same age, I believe, as my grandson.
• 1:11:38
  Speaker 4: Well, jeff, if I could send you either of these the salted carnal white Russian or the peach.
• 1:11:44
  Speaker 3: You don't have to, because I just dumped this and that and it turned it into absolutely unfriking belief.
• 1:11:56
  Speaker 3: I wonder how much I so I wonder how much it's like now.
• 1:12:02
  Speaker 3: It tastes like a Celerno no Butter cookie with caramel sauce.
• 1:12:08
  Speaker 3: That's some crazy.
• 1:12:11
  Speaker 3: Did he get the elephant ear, sir?
• 1:12:16
  Speaker 4: No, we saw the walkie-talkie and then the information and then I brought that Hang on.
• 1:12:20
  Speaker 4: He's on the phone when he gets off.
• 1:12:22
  Speaker 4: All that All right, because he got a couple of different ones he got, I think he got.
• 1:12:26
  Speaker 4: What ones did you get?
• 1:12:27
  Speaker 4: Vanilla, I got the cinnamon sugar toast and the old, old cherry fashion.
• 1:12:33
  Speaker 4: You got the cherry fashion.
• 1:12:35
  Speaker 4: Oh bitch, what do you got yeah?
• 1:12:40
  Speaker 3: He got the cherry fashion.
• 1:12:44
  Speaker 4: The old fashion that I said that I wanted.
• 1:12:46
  Speaker 4: He didn't even tell me that he goes off the chair.
• 1:12:48
  Speaker 4: Oh, it's cherry cord.
• 1:12:50
  Speaker 4: It's actually old.
• 1:12:51
  Speaker 4: This is all.
• 1:12:52
  Speaker 4: All right, you go ahead.
• 1:12:55
  Speaker 3: Yeah, but did you ask him if he could buy two because they weren't limiting me?
• 1:12:59
  Speaker 3: We already did.
• 1:13:01
  Speaker 4: The lady looked at him like he was trying to rob the place that.
• 1:13:05
  Speaker 4: He asked if I to.
• 1:13:08
  Speaker 3: I actually today talking to my guy.
• 1:13:11
  Speaker 3: I was calling around and one of the giant eagles was like that's a Saturday release.
• 1:13:15
  Speaker 3: And then so I talked to my guy and he's like they can't do that.
• 1:13:20
  Speaker 3: It's like, oh wait, shall Q demands that all barrel picks get released.
• 1:13:24
  Speaker 3: So he goes, I know the guy, I'll tell him.
• 1:13:27
  Speaker 3: And then he's like what the hell was that, dirk?
• 1:13:29
  Speaker 3: All of a sudden the root beer thing just showed back up.
• 1:13:32
  Speaker 3: I saw it.
• 1:13:33
  Speaker 3: I saw the little thing right there.
• 1:13:37
  Speaker 4: Right here.
• 1:13:38
  Speaker 3: I saw the glass.
• 1:13:39
  Speaker 3: He took a sip.
• 1:13:40
  Speaker 3: You was into that.
• 1:13:42
  Speaker 4: That's our good friend, Mr Freddie.
• 1:13:44
  Speaker 3: Freddie, and we will be having a podcast from a mother stewards brewery in this, hopefully by this summer.
• 1:13:56
  Speaker 4: That's Freddie's root beer with the vanilla.
• 1:13:59
  Speaker 4: And I mean again, if you were just drinking that, playing cards out, doing whatever it's, probably you can't go wrong.
• 1:14:09
  Speaker 3: I have to say that this takes crown to another level.
• 1:14:14
  Speaker 4: I will look for their barrel selects, so if you're dealing with this level of fantastic whiskey, Well, and like two years ago when they came out, not a lot, there was just not a lot of people who looked for it.
• 1:14:35
  Speaker 4: And I remember going, I wanted it.
• 1:14:38
  Speaker 4: So I ended up with three bottles of the six and people were just kind of like you know, I don't know, and I remember cracking that banana fosters and thinking, oh my gosh, like this is a special bottle, it's totally different than most of the stuff, and I dirt.
• 1:14:56
  Speaker 4: And I sat here one night and I said you know what?
• 1:14:59
  Speaker 4: You haven't tried this?
• 1:15:00
  Speaker 4: And we tried it and he was just like wow.
• 1:15:05
  Speaker 3: Well, when I come, when I come down on trying it.
• 1:15:07
  Speaker 3: I'll try that.
• 1:15:12
  Speaker 4: I think that it's just like you're experiencing with the elephant ears, that it's.
• 1:15:15
  Speaker 4: It's different, it's not like.
• 1:15:17
  Speaker 4: It's not like typical crown royal stuff.
• 1:15:24
  Speaker 3: No, this, this is why we did this, but, like I said, the odds of us doing this tonight where we're, astronomical.
• 1:15:31
  Speaker 3: So, anyways, anything else you got to add their CT.
• 1:15:39
  Speaker 4: You know the.
• 1:15:40
  Speaker 4: That's pretty much it.
• 1:15:41
  Speaker 4: I mean the whole thing.
• 1:15:43
  Speaker 4: There's plenty of these out there with 14 different barrel picks that the state did.
• 1:15:50
  Speaker 4: There's plenty of these to go around and at 5499, I don't feel like that's a bad price point for as good as the product is so well.
• 1:16:00
  Speaker 3: Canadian whiskey overall in the United States is reasonably priced because they have to be.
• 1:16:06
  Speaker 3: They can't afford to be overpriced.
• 1:16:09
  Speaker 3: It's like urban can afford to be overpriced if they want to, because people want it.
• 1:16:15
  Speaker 3: But the stigma of Canadian whiskey is they have to be the right price, just that simple.
• 1:16:23
  Speaker 4: Right, like, I think, a Canadian whiskey like black velvet or some of those that are kind of you know, that's, that's different.
• 1:16:31
  Speaker 4: They put them totally different.
• 1:16:35
  Speaker 3: So the Seagrams VO Right.
• 1:16:40
  Speaker 4: That's the same kind of thing, yeah, yeah.
• 1:16:45
  Speaker 4: So you know, and we're getting ready to run into this with Irish whiskey, because it's coming into that time of year where we start talking about Irish whiskey and oh, it's going to happen this month.
• 1:16:54
  Speaker 3: Next week, ohlq's releasing the first ever Single barrel to Ohio.
• 1:17:01
  Speaker 3: They never done it before.
• 1:17:04
  Speaker 3: The only other person, the only other place that has done it is Total Wine and Spirits, and it basically hasn't done many so across the United States it's not something.
• 1:17:21
  Speaker 3: So it's going to be funny because, in my opinion, you're going to be able to get whatever you want.
• 1:17:25
  Speaker 3: When it comes to Irish whiskey, people drink 50, 50, 50 at the bar, 50 at home, and most of what they drink is Jameson, and that's not what this is going to be about.
• 1:17:36
  Speaker 3: But I'm going to tell you, some damn good whiskey is going to drop in Ohio coming up.
• 1:17:43
  Speaker 4: And try something different.
• 1:17:45
  Speaker 4: You know like we all get stuck, you know trying to get Blanton's or this thing or that thing, and it's like go try some of these different bottles, because I'm telling you things like this are going to totally change your perception of what's out there.
• 1:18:00
  Speaker 4: You know you're, you're.
• 1:18:02
  Speaker 4: You don't have to wait in line for these, and you may have to go to a couple different places to find it or use the OHLQ website to find who's got them.
• 1:18:09
  Speaker 4: But I just don't see how you can go wrong.
• 1:18:14
  Speaker 3: Well, today I use the OHLQ website to go out and get this crown and found out where they were and it works nicely and it's the same thing.
• 1:18:23
  Speaker 3: That's one thing.
• 1:18:24
  Speaker 3: When it comes to bourbons, you're competing.
• 1:18:28
  Speaker 3: Everybody wants them.
• 1:18:30
  Speaker 3: When it comes to Scotches, Irish whiskeys, all these type things, Not everybody wants it right.
• 1:18:44
  Speaker 4: No, I got to let this dog in before he was asking to come in, so anyways, I'm coming here to get done.
• 1:18:54
  Speaker 4: Yeah, dirt cycle Crafty's unit.
• 1:18:58
  Speaker 4: But yeah, Walker had asked what the sticker dude was like.
• 1:19:07
  Speaker 4: I haven't had that.
• 1:19:09
  Speaker 3: Yeah, me neither.
• 1:19:09
  Speaker 3: But I'm going to tell you I was really happy with the elephant ear because on the nose you could smell, you could smell the aspect of where they got it.
• 1:19:19
  Speaker 3: The nose had that there it actually had the deep fried red sugar thing going on and then when you drank it, like I said, it turned into that Salerno butter cookie with the white frosting.
• 1:19:36
  Speaker 3: So it was like crazy.
• 1:19:38
  Speaker 3: Jay said he had it and he's the snickerdoodle and it was good.
• 1:19:43
  Speaker 3: So, anyways, I always get freaked out by anything called snickerdoodle, because that's, that's what's at Starbucks.
• 1:19:52
  Speaker 3: So, yeah, exactly, so, anyways.
• 1:19:59
  Speaker 3: So I think this is on the level of makers mark, right?
• 1:20:05
  Speaker 3: I mean, there's some those, those flavors that are there.
• 1:20:10
  Speaker 3: I think makers mark on their barrel strength aspect comes through more, but the flavors here I think a flavor comes more through than the that.
• 1:20:24
  Speaker 3: You know the whiskey.
• 1:20:25
  Speaker 3: Now how much of it is added in, we don't know, do we?
• 1:20:30
  Speaker 3: It's Canadian whiskey.
• 1:20:32
  Speaker 3: They can add flavoring.
• 1:20:34
  Speaker 4: The purists will argue that and be you know.
• 1:20:37
  Speaker 4: But I always go back to everything and tequila, bourbon, whatever it is.
• 1:20:42
  Speaker 4: If it's good, you like it and you want to drink it.
• 1:20:45
  Speaker 4: It's not good and it's the purest Sam thing in the world and you don't want to drink it.
• 1:20:50
  Speaker 4: Then what's?
• 1:20:51
  Speaker 4: What's that matter?
• 1:20:52
  Speaker 4: Is it matters to about this percent of the people in the population and around?
• 1:20:57
  Speaker 4: Obviously, when they did this you know putting a flavoring and whiskey and not calling the moonshine or whatever you know obviously they were going on at their level and they didn't care and it works.
• 1:21:11
  Speaker 3: Yeah, I mean, you're right.
• 1:21:13
  Speaker 3: It's like if you like it, drink it.
• 1:21:15
  Speaker 3: I will say the whole experience is there.
• 1:21:20
  Speaker 3: If I wake up tomorrow, on a Friday, with a hangover.
• 1:21:23
  Speaker 3: Then I'll know.
• 1:21:25
  Speaker 3: Then I'll know.
• 1:21:27
  Speaker 4: But if I don't, that one gives me a hangover, I'm not going to drink much of it.
• 1:21:31
  Speaker 3: Yeah, too much sugar in that caramel.
• 1:21:33
  Speaker 3: You know what I mean.
• 1:21:33
  Speaker 3: It's fine, but at the same time, that's what.
• 1:21:38
  Speaker 3: That's what this is all about, this whiskey journey.
• 1:21:40
  Speaker 3: We are the Scotchy Bourbon Boys because we drink all types of whiskey Japanese, Irish, Canadian.
• 1:21:49
  Speaker 3: This is our first.
• 1:21:50
  Speaker 3: We actually I actually have a Canadian club that I dropped one of those store bought oak staves that you drop in your bottle and me and a young nose dropped it in four years ago and we did a podcast after like a month and tasted it.
• 1:22:16
  Speaker 3: But that's Dave.
• 1:22:17
  Speaker 3: That little oak little drop in has been in there.
• 1:22:21
  Speaker 3: It was a nine year Canadian club and it's still in there to this day the oak.
• 1:22:28
  Speaker 3: So I should probably go revisit it, right, See what happened.
• 1:22:33
  Speaker 3: That's a lot of fun, that's for sure, because you can look behind me and see what Carl calls something.
• 1:22:41
  Speaker 3: It's something disgusting, but that is amber on a little pieces of amber on a that you drop in a barrel right.
• 1:22:51
  Speaker 4: That we got from Rd one and I got the maple ones because I didn't want to smell the amber on.
• 1:22:56
  Speaker 3: I can't smell amber on.
• 1:22:58
  Speaker 3: All I smell lately is the Dalton barrel, because I've been barrel bashing it and I didn't realize it.
• 1:23:08
  Speaker 3: But the but the barrel hoops are starting to drop.
• 1:23:13
  Speaker 3: I had to put them all back on and then all of a sudden I looked on the floor and it's like what's that?
• 1:23:18
  Speaker 3: And it's like that's whiskey.
• 1:23:19
  Speaker 3: So I so the next podcast CT, I'll have my, my.
• 1:23:27
  Speaker 3: I'm hoping to have my new bar top on from Daniel Burton.
• 1:23:37
  Speaker 3: So I picked that up.
• 1:23:39
  Speaker 3: It's outgassed, I think I'll put it on and then sometime in the, when it gets warm, I'm going to put a bar top finish on it.
• 1:23:48
  Speaker 3: But I got to wait for it to warm up.
• 1:23:51
  Speaker 3: But at the same time, why can't I?
• 1:23:54
  Speaker 3: I'll drill the holes, I'll put the screws in, put it on, use it, and then I can always take them out, right, take it off, I mean just.
• 1:24:03
  Speaker 3: I mean, all I'm going to do is anchor it on here with two screws.
• 1:24:06
  Speaker 3: I don't think I need more than two screws, right?
• 1:24:11
  Speaker 4: Now you probably better put four.
• 1:24:13
  Speaker 3: Well, I'm thinking two until I then put the finish on, and then I'll put four in.
• 1:24:19
  Speaker 3: I mean, how is that even possible?
• 1:24:23
  Speaker 3: Who just did that?
• 1:24:24
  Speaker 3: Did you see the little like the phone?
• 1:24:27
  Speaker 3: And see it what.
• 1:24:30
  Speaker 3: Why did it come across on yours?
• 1:24:35
  Speaker 3: Why wasn't that mine?
• 1:24:36
  Speaker 3: All right, everybody, anything else.
• 1:24:41
  Speaker 3: Ct.
• 1:24:41
  Speaker 3: I think we covered it right.
• 1:24:44
  Speaker 4: I think we nailed it with what is out there and you know, obviously people go out and enjoy drinking some new stuff.
• 1:24:53
  Speaker 4: You know, if you've been out drinking you know your thing is this or that.
• 1:24:58
  Speaker 4: Go on and try something different.
• 1:25:00
  Speaker 4: I had a guy today and, forgive me, I can't think of his name.
• 1:25:04
  Speaker 4: He had a message in the post that I did and he's like I don't like Crown Royal, I don't like it.
• 1:25:10
  Speaker 4: I'm like these variable selects are totally different.
• 1:25:13
  Speaker 4: Try one.
• 1:25:14
  Speaker 4: And he went out at lunch and bought.
• 1:25:15
  Speaker 4: So the fact that he did that it means a lot that he took my opinion.
• 1:25:22
  Speaker 3: Yeah.
• 1:25:22
  Speaker 3: I hope you enjoyed it as much as I do.
• 1:25:25
  Speaker 3: And then you handed him a Scotchy Bourbon Boys card and now he's listening to the podcast right.
• 1:25:31
  Speaker 4: He probably is.
• 1:25:31
  Speaker 4: Well, it was a guy online, so who knows where he is?
• 1:25:34
  Speaker 4: He might be in Bangladesh.
• 1:25:35
  Speaker 4: I have no clue.
• 1:25:37
  Speaker 3: Oh, that's true, but probably in.
• 1:25:39
  Speaker 3: Yeah, he probably was in Ohio.
• 1:25:42
  Speaker 3: Yes, because he went out and bought one.
• 1:25:44
  Speaker 3: But wait, was that me?
• 1:25:46
  Speaker 3: Oh, it wasn't you, you were one of the other ones.
• 1:25:50
  Speaker 3: He told me about it and I went out and bought one.
• 1:25:52
  Speaker 3: So that was the same damn story.
• 1:25:54
  Speaker 3: You're glad you know, Such a good boy.
• 1:26:03
  Speaker 3: He is not a good boy.
• 1:26:04
  Speaker 3: What do you mean?
• 1:26:05
  Speaker 3: He's just being a dog.
• 1:26:07
  Speaker 3: Yeah, he's mouthy because he's a freaking Blue Tech Coonhound.
• 1:26:11
  Speaker 3: What did you when you got him?
• 1:26:15
  Speaker 3: No Blue Tech Coonhounds.
• 1:26:19
  Speaker 3: He's supposed to be supposed to go out and get you what you shoot.
• 1:26:25
  Speaker 4: He's supposed to drink some bourbon and then you be chill, right, I mean he's supposed to start giving.
• 1:26:33
  Speaker 3: I bet you he'd like it he definitely.
• 1:26:35
  Speaker 3: But don't give him something as strong as the what I had last podcast with Ed.
• 1:26:45
  Speaker 3: I mean damn, that was the strongest bourbon I think I've ever tasted in my life.
• 1:26:52
  Speaker 3: Why is it a dummy?
• 1:26:57
  Speaker 3: He's it's, it's perfect.
• 1:26:58
  Speaker 3: There's Luca, luca is right there.
• 1:27:08
  Speaker 4: Well, now you know, he was literally drinking it out of the glass as Alan Bishop said, and, and Luca quotes him what do you think?
• 1:27:19
  Speaker 3: I'm not a circus monkey, he's a circus.
• 1:27:22
  Speaker 3: This is a circus.
• 1:27:24
  Speaker 3: All right, all right.
• 1:27:27
  Speaker 4: I think we covered it all.
• 1:27:29
  Speaker 4: That's it.
• 1:27:29
  Speaker 4: That's it All right.
• 1:27:31
  Speaker 4: Have a great night and go out and enjoy it.
• 1:27:35
  Speaker 3: We are the scotchy bourbon boys.
• 1:27:36
  Speaker 3: Thank you everybody for joining us Tonight.
• 1:27:40
  Speaker 3: I think we found a whiskey that we like this crowd the Crown Royal.
• 1:27:47
  Speaker 3: When you're talking about those handpicked barrels, they are absolutely delicious.
• 1:27:52
  Speaker 3: There was no doubt.
• 1:27:54
  Speaker 3: I tasted other barrels that were released and you'd maybe, out of six or seven, I like two or three, but I'm imagining I would like them all.
• 1:28:04
  Speaker 3: They just have that nice drinkability and you know, overall it was great to have everybody.
• 1:28:12
  Speaker 3: So we're wwwscotchybourbonboyscom for everything.
• 1:28:18
  Speaker 3: Scotchy bourbon boys.
• 1:28:19
  Speaker 3: Make sure you follow us on all social media Facebook, instagram, youtube and accent.
• 1:28:24
  Speaker 3: And then also please follow us on all the podcast formats iHeartRadio, apple, spotify.
• 1:28:33
  Speaker 3: Make sure that you like, listen, reply and leave good feedback, especially on the podcast formats.
• 1:28:40
  Speaker 3: And then remember good bourbon, good whiskey, equals good times and good friends.
• 1:28:47
  Speaker 3: Ct Dirk.
• 1:28:50
  Speaker 3: And also remember to drink responsibly.
• 1:28:55
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:28:59
  Speaker 3: Little Steve O's going to take us out.
• 1:29:23
  Speaker 6: Oh don't ask, why oh don't ask, why oh don't ask, why oh don't ask why that's awesome.
• 1:29:55
  Speaker 3: Perfect, yeah, that's awesome.