Latest / The Scotchy Bourbon Boys / Music legends and their bottles: The truth behind celebrity whiskeys worth drinking

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Music legends and their bottles: The truth behind celebrity whiskeys worth drinking · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:43
  Speaker 2: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 2:45
  Speaker 2: We'll be little while.
• 2:45
  Speaker 2: Yeah, we're the Scotch and Burnham boys.
• 2:46
  Speaker 2: We're here to have fun.
• 2:46
  Speaker 2: We're here to have fun, yeah.
• 3:14
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:22
  Speaker 1: Back to another podcast of the Scotchy Bourbon Boys.
• 3:24
  Speaker 1: Tiny is here and we've got Matt Lysen in the house tonight.
• 3:29
  Speaker 1: Let's just see what just I've got to fix this real quick.
• 3:35
  Speaker 1: Matt is from Cleveland on the Rocks, a fan of the podcast, but also what would you say?
• 3:42
  Speaker 1: Not just a what just keeps happening there we go.
• 3:48
  Speaker 1: All right, I got comments up, I got Matt up, I got everything.
• 3:52
  Speaker 1: Welcome, matt.
• 3:53
  Speaker 1: Good to have you on tonight, good to have you.
• 3:57
  Speaker 1: Matt.
• 3:57
  Speaker 3: How's everybody doing.
• 4:00
  Speaker 1: I'm excited about this podcast because one tomorrow, roxy and I are coming up by you, and so going up by you it's Cleveland in the Rocks.
• 4:11
  Speaker 1: Everybody if you're listening to this and you listen to this know that between 12 and 2 o'clock it would be my guess we'll be going live from Matt's place or somewhere in Cleveland, because I never know what Matt has planned.
• 4:29
  Speaker 1: I know he's got some things in his sleeve.
• 4:32
  Speaker 1: I'm not sure they're up there yet, but the sleeve's open right.
• 4:37
  Speaker 3: It is it is.
• 4:37
  Speaker 3: I'm waiting to hear back.
• 4:38
  Speaker 3: I got a couple of hits out.
• 4:40
  Speaker 3: We'll be, going somewhere, I'm just not sure where.
• 4:42
  Speaker 1: Yet and also we got Roxy.
• 4:44
  Speaker 1: So I would say there's a really good chance that we got our designated driver, no matter where we go, Even if she's going to be designated.
• 4:52
  Speaker 1: For I want to get, I need to have enough food, as you talked about me and you talked about, but that's one thing we should talk about.
• 4:59
  Speaker 1: I don't know, Do you go to many?
• 5:01
  Speaker 1: Have you been going to many concerts lately?
• 5:04
  Speaker 1: I know CT goes to it and Super Nash what's your concert?
• 5:12
  Speaker 1: Kind of thing.
• 5:12
  Speaker 3: We haven't been to a concert this year yet.
• 5:14
  Speaker 3: I'm going to see Mike Jones in the summer.
• 5:16
  Speaker 2: Okay.
• 5:17
  Speaker 3: Mike Jones and Genuine and I'm going to the old school 90s rap concert.
• 5:21
  Speaker 3: It'll be fun.
• 5:21
  Speaker 3: At the Lake Erie Captain's Stadium.
• 5:25
  Speaker 3: That'll be fun.
• 5:31
  Speaker 1: But where you're at, there's a lot of concerts that are available to you, right?
• 5:32
  Speaker 1: I mean, you live really close to Brook Park and Brook Park actually has the whole Hard Rock Cafe thing going on there, right?
• 5:41
  Speaker 3: They do in downtown Cleveland as as uh as that and uh rock and roll hall of fames right down there.
• 5:46
  Speaker 2: So I mean all the concerts that happen down here, usually down in cleveland.
• 5:50
  Speaker 3: You're either at the q brown stadium or, uh, the outside venue.
• 5:55
  Speaker 3: So there's a couple outside venues where they have them yeah, there's a lot of concert places right around here yeah, for sure, for sure.
• 6:01
  Speaker 1: Plus, there's always Blossom.
• 6:02
  Speaker 1: It's not too far from you, that's like right in between us.
• 6:07
  Speaker 1: That's an outdoor venue, it's just.
• 6:09
  Speaker 1: You know, it's what you like.
• 6:10
  Speaker 1: But you know, I always find that going to a concert is, you know, a blend.
• 6:16
  Speaker 1: You know what I'm saying.
• 6:18
  Speaker 1: What I'm saying you have to really be good at how you consume beverages.
• 6:29
  Speaker 1: One always with a concert.
• 6:31
  Speaker 1: I think it's really good to have a designated driver, or you rent a limo or a bus or you do Ubers or whatever, but the concert I believe ACDC probably won't be going on till eight, nine o'clock.
• 6:47
  Speaker 1: You know what I mean.
• 6:48
  Speaker 1: So that's a whole day of partying and and you've it's basically a lot of fun leading up to it.
• 6:56
  Speaker 1: But you don't want to be.
• 6:57
  Speaker 1: It's the same thing with like for me, with a packer game or a Browns game or whatever.
• 7:03
  Speaker 3: It's not always great to miss the game, it's just like you should be sober enough to get through the game and all out drinking during the game.
• 7:13
  Speaker 3: It kind of works, it works to go.
• 7:15
  Speaker 1: Right, right, right.
• 7:16
  Speaker 1: So that's one thing that's very important and so that's what you know.
• 7:20
  Speaker 1: That's a thing.
• 7:21
  Speaker 1: Over the years I've been pretty damn good at it.
• 7:24
  Speaker 1: I don't think I've missed.
• 7:29
  Speaker 1: I've gone to a lot of Packer but I don't think I've ever missed a game or a concert because alcohol played a point.
• 7:35
  Speaker 1: There was one time I remember my parents used to drag me along to they were Willie Nelson groupies and they would take me to concerts when I was you know 8, 10, 12.
• 7:46
  Speaker 1: They'd just be kind of going and going and I I was sick, I had a cold, sore throat.
• 7:53
  Speaker 1: They took me to summerfest and I was okay until the seats started baking me, I think.
• 8:01
  Speaker 1: I think I was like 100, it's like it was like 85 degrees and I'm sitting there and I just copped a fever.
• 8:07
  Speaker 1: I was trying to drink mountain dew and all of a sudden my mom and dad just they kind of left me in the stands and also they were backstage and my mom kind of saw me because it was like 12th row, probably thought I was going to pass out came and got me and came and got me.
• 8:24
  Speaker 1: She came and got me.
• 8:25
  Speaker 1: She didn't leave me there.
• 8:26
  Speaker 1: Um, you know, you never know.
• 8:28
  Speaker 1: My parents wasn't always sure what was going to happen when it.
• 8:32
  Speaker 1: You know they were.
• 8:33
  Speaker 1: They were great, up until once once a willie nelson.
• 8:37
  Speaker 1: Once the willie nelson band was in town all were off.
• 8:42
  Speaker 1: That was like their little hole where they would lack all parenting skills.
• 8:48
  Speaker 1: But you know, parents have to have fun too.
• 8:53
  Speaker 3: Nelson does that right.
• 8:54
  Speaker 3: He hangs out with Snoop Dogg all the time.
• 8:55
  Speaker 3: Yeah, it happens.
• 8:58
  Speaker 1: He hung out with a lot of people all the time, that's for sure.
• 9:01
  Speaker 1: But all right, everybody.
• 9:03
  Speaker 1: Wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 9:07
  Speaker 1: Make sure you check out the website.
• 9:08
  Speaker 1: There's Glen Cairns T-shirts, everything.
• 9:10
  Speaker 1: And then also remember to follow us on Facebook, Instagram, youtube and X.
• 9:16
  Speaker 1: Make sure that you also listen to us on Apple, iheart, spotify.
• 9:23
  Speaker 1: But whether you listen, watch, make sure you like, listen, subscribe, leave good feedback and comment.
• 9:31
  Speaker 1: So you know we got that out of the way.
• 9:34
  Speaker 1: Perfect, I'm ready.
• 9:37
  Speaker 1: I'm ready.
• 9:39
  Speaker 1: Now I will say when you're, when you know these groups and all these whiskeys that come out with rock and roll, for rock and roll people, a lot of people like are always saying it's a gimmick.
• 9:55
  Speaker 1: Right, is this a gimmick?
• 9:56
  Speaker 1: It's a gimmick, it's a gimmick.
• 9:57
  Speaker 1: But I think what MGP, or Ross and Squibb because MGP no longer is, they're just the company that owns a bunch of stuff, but Ross and Squibb is the distillery, I think, because they brought so much to the table that there's some decent um and whiskeys out there.
• 10:15
  Speaker 1: You know what I mean.
• 10:16
  Speaker 1: Yeah, you're talking about the jump on.
• 10:18
  Speaker 1: You know heaven's door just, and I've got the.
• 10:22
  Speaker 1: What did I pull down from Heaven's?
• 10:25
  Speaker 1: oh look at what I got from Heaven's Door tonight.
• 10:27
  Speaker 1: I pulled in the pack.
• 10:28
  Speaker 1: I like it.
• 10:31
  Speaker 1: I should give you this.
• 10:32
  Speaker 1: I'll bring you up and then you can have it for a podcast.
• 10:36
  Speaker 1: I already did the podcast and you can do a thing of it.
• 10:40
  Speaker 1: You know, it's just a basic thing.
• 10:43
  Speaker 1: It's a good.
• 10:43
  Speaker 1: I just called it a podcast or a show in a box it's good to me.
• 10:50
  Speaker 3: I'll tell you what I want to meet bob dylan one day and I feel like we could drink whiskey together.
• 10:53
  Speaker 3: That'd be like one of my dudes, bro.
• 10:54
  Speaker 3: I think that would be awesome.
• 10:56
  Speaker 1: Yeah, I was thinking I also.
• 10:58
  Speaker 1: I picked blackened tonight and you have the wes henderson, you have that one right there.
• 11:03
  Speaker 1: Yeah, but the thing about Blackened is it's Metallica, so wouldn't it be awesome to meet and podcast with Metallica?
• 11:15
  Speaker 3: It would be.
• 11:15
  Speaker 3: And if you do it, you'd have to get the bottle called 27, and it has yellow on it.
• 11:20
  Speaker 3: Yeah, and they play the 27 songs off of one of their albums in the brick house while the barrel's being aged and it's supposed to taste like different.
• 11:29
  Speaker 3: That's the.
• 11:30
  Speaker 3: That's the goal on that one yeah, that was really cool.
• 11:33
  Speaker 1: Sounds cool.
• 11:33
  Speaker 1: Well, I read that.
• 11:35
  Speaker 1: And they also play dylan songs.
• 11:37
  Speaker 1: I heard that they play dylan songs in the rick house also.
• 11:40
  Speaker 1: That was something they that too, the music is the vibration.
• 11:44
  Speaker 1: I'm going to tell you, if you're playing metallica constantly and though and you got some, you know, car bass right you gotta got you gotta have some car bass to bring down the rafters right.
• 12:00
  Speaker 1: It's gonna make those barrels vibrate and that's gonna allow the wood to absorb the whiskey a little bit differently.
• 12:10
  Speaker 1: I will give you that, you know.
• 12:12
  Speaker 1: So I mean there's so many different, different ones like um.
• 12:17
  Speaker 1: Now, acdc is the concert that I'm going to.
• 12:19
  Speaker 1: Everybody, I got my this is my pregame sweatshirt.
• 12:23
  Speaker 1: I got that.
• 12:25
  Speaker 1: It's kind of like 73 to 2025.
• 12:28
  Speaker 1: And there's a really good chance tomorrow night.
• 12:31
  Speaker 1: This is it.
• 12:32
  Speaker 1: I mean, you know you're talking Brian Johnson and oh my God, why I always get this.
• 12:47
  Speaker 3: The guy with the golf hat that played the guitar.
• 12:50
  Speaker 3: Right, it's right there.
• 12:52
  Speaker 1: Angus Young, steve Young, you know Brian Johnson, they're getting in their 70s and you know to rock like they rock and they're one of the bands known for just bringing the house down.
• 13:06
  Speaker 1: Um, I've been hearing a ton of stuff that chicago um of a couple guys from a guy at work knew a couple guys that were going and in chicago and they just said they rocked the living crap out of it and they're 70.
• 13:21
  Speaker 1: You know, I, I, we went and saw um last year.
• 13:26
  Speaker 1: Uh, it was nash came up, mct and me and we went and saw uh it was death leopard and, um, motley crew, now, death leopard rocked the hell out of it.
• 13:41
  Speaker 1: You couldn't even tell there's no, they sounded good, there wasn't a lot of lag.
• 13:45
  Speaker 1: But motley crew, you know, just to do what they did at the level they did it and now to be adults like they're young kids.
• 13:54
  Speaker 1: Just they lost their mind, kind of thing, and now they're pretty wild, but it's's nothing.
• 14:00
  Speaker 1: Nothing like what Motley Crue was before.
• 14:05
  Speaker 3: I saw the Netflix special on what they do.
• 14:08
  Speaker 1: Yeah, it's not like that anymore.
• 14:10
  Speaker 1: I mean, you know there's a lot of old and tired.
• 14:15
  Speaker 1: I'm not saying there's no, everybody gets old.
• 14:20
  Speaker 1: So, yes, it's not like, like, and I just don't think anybody could have kept up what they had done in their prime.
• 14:26
  Speaker 1: They would have died.
• 14:27
  Speaker 1: They would have died, you know, and so they were.
• 14:31
  Speaker 1: But it was, it was okay.
• 14:33
  Speaker 1: But I had never seen motley crew before, so it was all right and then to see, and I never saw a deaf leopard, so it was great to see them.
• 14:41
  Speaker 1: I've never seen ACDC either.
• 14:44
  Speaker 1: I loved ACDC.
• 14:45
  Speaker 1: I know so many people I could have went to once I wasn't able to go and everything.
• 14:50
  Speaker 1: So this one's kind of exciting because it might be the first and last time you see them.
• 14:55
  Speaker 1: You know what I mean for me, so that's going to be kind of cool, but that's cool.
• 14:59
  Speaker 1: But they all, you know, know almost every band, rock band had an associated with, I mean, jack daniels and jim beam.
• 15:07
  Speaker 1: You know what that you know, isn't it?
• 15:10
  Speaker 1: It's, uh, my, uh, what's his name?
• 15:13
  Speaker 1: Uh, kid rock.
• 15:14
  Speaker 1: I mean, you know, yeah, it's like george thoroughbred, yeah yeah, and then um you know they're out there, it's.
• 15:23
  Speaker 1: You know, not all of them are readily available.
• 15:25
  Speaker 1: I, but the metallica one after we did the west henderson, you know that one I was impressed.
• 15:32
  Speaker 1: So I'm impressed on this.
• 15:34
  Speaker 1: I got a little bit of information and we'll barrel breakdown, um, barrel bottle breakdown.
• 15:39
  Speaker 1: That, and you can barrel bottle breakdown the wes henderson with me, sounds good to me.
• 15:45
  Speaker 1: So I mean, what is this?
• 15:47
  Speaker 1: How do you look at whiskey when it comes to like rap, rock and roll, that kind of thing, do you?
• 15:54
  Speaker 1: I mean, there's always you know you're into whiskey, like you know you're sipping and you're trying it and you and you also do a lot of beers.
• 16:02
  Speaker 1: But you know that when it comes to rock and roll, like Chris, a concert Chris Stapleton has with, you know, buffalo Trace, they have Traveler it's, it's different.
• 16:16
  Speaker 1: And then you know Billy Idol, Rebel Yell.
• 16:19
  Speaker 1: He's associated to Rebel Yell, I mean all these different ways.
• 16:22
  Speaker 1: Jack Daniels too.
• 16:23
  Speaker 1: Yeah, that's what I'm saying.
• 16:26
  Speaker 1: So when you're talking about the whiskey brands and you know the singers that promote the brands, the existing brands or have their own brand, I mean it's a different type of whiskey, right, wouldn't you say it's got to be.
• 16:41
  Speaker 1: In my opinion, it's got to be.
• 16:41
  Speaker 1: In my opinion, it's got to be drinkable, it's not supposed to be sipped, and but it's got to be one level good you are.
• 16:50
  Speaker 3: You are correct.
• 16:51
  Speaker 3: I think there's some rappers trying to do whiskey too, because asap rocky has a whiskey now, and there was somebody else I just seen online that's a rapper that's doing a whiskey and I'm like this is crazy, I wonder if it's going to be good.
• 17:02
  Speaker 3: I feel like sometimes like okay, brad paisley's thing, you had a, you had him in a tour bus, you had all those barrels on a bus.
• 17:11
  Speaker 3: So the bus is coming down, it's all sloshing around in the bus, going on his four legs, and then the highway bottles had a different four leg number on them so you'd have a different, it'd be a different batch because it was on a different road, so they were hitting different bumps and different heat levels and this.
• 17:27
  Speaker 3: So it kind of worked.
• 17:29
  Speaker 3: It was kind of cool.
• 17:29
  Speaker 3: But I think the highway with he was.
• 17:32
  Speaker 3: I think that was okay.
• 17:33
  Speaker 3: I think the one that stood out to me was heaven store.
• 17:36
  Speaker 3: That's why, when we started doing things like what two years ago, I was like yo, you gotta try this heaven store.
• 17:41
  Speaker 2: I got some crazy stuff Like it was actually really really good.
• 17:43
  Speaker 3: Yeah, I mean I tried through everything with an open mind.
• 17:46
  Speaker 3: I think some of the stuff that some of the celebrities do, I think works with in the backyard, maybe a cigar will make it that much better, or you can even put you know coke in it and be happy.
• 17:58
  Speaker 3: Make a drink play cornhole, whatever, but there are some good brands that came out with celebrity backing in it and I'm kind of glad they did.
• 18:05
  Speaker 3: That kind of works out too.
• 18:06
  Speaker 3: You know the Tenenstor is doing some amazing stuff.
• 18:09
  Speaker 3: Their cash spring stuff is great.
• 18:10
  Speaker 3: Their store picks from Michigan.
• 18:12
  Speaker 2: We're always up there going to grab them.
• 18:14
  Speaker 3: They're super good.
• 18:14
  Speaker 3: Eric's first.
• 18:16
  Speaker 3: Jack Daniels is actually pretty good.
• 18:18
  Speaker 3: I got one of those too.
• 18:18
  Speaker 3: That's not pretty good I got one of those to do right that's that's how I look, how cool the bottle looks compared to your regular jack daniels.
• 18:24
  Speaker 3: So if you have your regular jack daniels, that looks like this one and then you have your eric church pick jack daniels like it.
• 18:30
  Speaker 3: Just it looks cool, it's a cool thing to have on your bar.
• 18:32
  Speaker 3: It's a good conversation piece.
• 18:34
  Speaker 3: People are like hey, matt, what's the black one?
• 18:35
  Speaker 3: Like, oh, that's eric church's.
• 18:36
  Speaker 3: Look at this, it's something cool to share with your friends, you know.
• 18:40
  Speaker 1: Yeah yeah.
• 18:41
  Speaker 1: Let me grab quickly.
• 18:46
  Speaker 3: This one's only 94 proof.
• 18:48
  Speaker 3: This one's 94 proof.
• 18:49
  Speaker 3: So say proof.
• 18:50
  Speaker 3: But I think maybe you had to end in picking it.
• 18:53
  Speaker 1: Possibly That'd be kind of cool.
• 18:54
  Speaker 1: Well, honestly, what happens is you got to be.
• 18:57
  Speaker 1: In my opinion, if you're a rock and roll whiskey, for instance Rebel and Rebel Yell, the difference Rebels all are like cast strength, 100 proof, 104, 120.
• 19:11
  Speaker 1: You know the Rebel 10 year which I got?
• 19:14
  Speaker 1: Where did I put that?
• 19:16
  Speaker 1: Yep, right here.
• 19:16
  Speaker 1: This one is a single barrel and it's 100 proof.
• 19:20
  Speaker 1: But when you get into the rebel yells you're talking 86 proof.
• 19:24
  Speaker 1: This, blackened, is 90 proof.
• 19:26
  Speaker 1: You gotta have it.
• 19:27
  Speaker 1: In my opinion, it's got to be reasonable between.
• 19:31
  Speaker 1: It's got to be probably 94 to 80 to 94.
• 19:36
  Speaker 1: If you start getting into the hundreds, that is starting to that's going to affect your day.
• 19:41
  Speaker 1: If you're drinking, drinking that plus, you know you.
• 19:45
  Speaker 1: The other aspect is is I always find is you might take a little sip, but these are great for like blackened and coke or, um, you know, make it old-fashioned out of them or whatever.
• 19:57
  Speaker 1: They're great mixers for the day.
• 20:00
  Speaker 1: But I really believe that if you're going to have a rock and roll associated whiskey, you are being irresponsible to put one out at Cast Strength, because none of the people who are drinking your whiskey at the concert are going to be conscious by the end.
• 20:17
  Speaker 3: If it's barrel-proof.
• 20:18
  Speaker 3: That's the thing.
• 20:19
  Speaker 3: They've got to kind of establish that brand at that normal level and then have the cash drink stuff for the people that drink whiskey.
• 20:25
  Speaker 3: Like you don't drink whiskey by itself, Right, Because then you're getting all the crowds that are in there and you'll have the people that just want to sip whiskey by itself and then you'll have the ones that want to put it with a Coke, Like a lot of the stuff I get from celebrities.
• 20:38
  Speaker 3: I think it's really good with Coke, honestly, and I'll play cornhole and drink it and you can drink it all day long and it's just awesome.
• 20:44
  Speaker 1: Well, what this one says.
• 20:45
  Speaker 1: This bottle, I just popped it.
• 20:47
  Speaker 1: I like the nose on it already and it's just a fresh crack.
• 20:50
  Speaker 1: So a bold collaboration of the finest, hand-selected whiskeys, an unrivaled competition of craft and creativity, born in cask, forged by sound, bottled by Sweet Amber Distilling company, columbus ohio.
• 21:07
  Speaker 1: So if that doesn't tell you anything, it tells you everything.
• 21:11
  Speaker 1: It's, I know, for it's bottled by, you know, our sponsor in columbus ohio.
• 21:17
  Speaker 1: There's no doubt about it, because I've, actually i've- known that um but I don't think, I know that it's aged, but in my opinion, I think that they're going to be just this isn't for real, but I think they'll probably be distilling there too, probably be distilling there too.
• 21:39
  Speaker 1: You know now that that's at that distillery.
• 21:42
  Speaker 1: I really think it would make sense for them to do their own brand, which would be, you know, contract distilling there, because it's available, right?
• 21:52
  Speaker 1: So, anyways, I'm all for Ohio companies doing stuff with Metallica.
• 22:02
  Speaker 1: So this is once again an American, which means they brought, they purchased, um, some whiskey that didn't.
• 22:09
  Speaker 1: You know, there's a lot of whiskey on the market, especially when it comes to these brands.
• 22:13
  Speaker 1: Where it was, it was uh, the mash bill was, was everything, but they didn't put it in a, they couldn't put it in.
• 22:20
  Speaker 1: They had to put it in a.
• 22:20
  Speaker 1: They couldn't put it in it, they had to put it in a used barrel, you know, because of the fact that there was a barrel shortage in 2012.
• 22:26
  Speaker 1: So the stuff aged in a used barrel, which means it's got more time that you could put on it before it becomes over-oaked.
• 22:32
  Speaker 1: And then also, you know, it's kind of like you got to do some fun stuff like what Wes your bottle there.
• 22:39
  Speaker 1: What did Wes do for that?
• 22:43
  Speaker 3: This Like Wes your bottle there.
• 22:44
  Speaker 3: What did Wes do for that?
• 22:45
  Speaker 3: This one was rested in where is it at?
• 22:47
  Speaker 3: This is cast strength at 116.2 proof.
• 22:50
  Speaker 3: This one was rested in white port wine casks, so this one has a way different finish than most of them.
• 22:58
  Speaker 3: I've tried yeah, Kentucky straight bourbon whiskey finished in white poor wine casks.
• 23:04
  Speaker 3: I wonder if this one came.
• 23:05
  Speaker 3: Yeah, it was bottled in Columbus, Ohio too yeah, but it's, but it was purchased.
• 23:13
  Speaker 3: You know it's, it's out of Kentucky, so it is yes because this one says Louisville, kentucky, up here under Wes Henderson, and then it says Kentucky, straight bourbon whiskey on it.
• 23:22
  Speaker 3: So that's kind of cool.
• 23:24
  Speaker 3: So this will be a whole different distillate than what's in the other one.
• 23:29
  Speaker 1: Does Wes also do stuff?
• 23:31
  Speaker 1: Did he do stuff with Angel's?
• 23:33
  Speaker 1: Envy?
• 23:33
  Speaker 1: Stuff with Will it.
• 23:36
  Speaker 3: What he had a Will it one.
• 23:38
  Speaker 3: He had a Will it.
• 23:39
  Speaker 3: But I think Wes does do stuff with Angel's Envy too.
• 23:41
  Speaker 3: But the other one that I'm missing is the Will it one of this, the black stuff for Angels Envy too.
• 23:47
  Speaker 1: But the other one that I'm missing is the Will it one of this, the Blackened.
• 23:51
  Speaker 1: There's my cup.
• 23:51
  Speaker 1: You see that I'm drinking it out of the Will it blend?
• 23:54
  Speaker 1: That was being subtle, so the nose on this is total.
• 24:06
  Speaker 1: It's apple, a lot of apple, maybe some pear, a little bit of chocolate.
• 24:18
  Speaker 1: It definitely is an American whiskey.
• 24:24
  Speaker 1: It's got a more fruitier you know, flavor than the, than a bourbon, not as much caramel, you know that type of thing.
• 24:31
  Speaker 1: All right, so I'm going to give you a little bit of background on this.
• 24:34
  Speaker 1: I do have some because I mean it's metallica they're gonna have.
• 24:42
  Speaker 1: So blackened whiskey is born from metallica spirit of innovation, steeped in science and honed by seasoned experts.
• 24:50
  Speaker 1: Its award-winning portfolio of american whiskeys are uniquely finished and sonically enhanced, using the black noise process to extract more flavor from the wood, resulting in blackened whiskeykey's signature taste.
• 25:03
  Speaker 1: The recipe for our original expression was envisioned by our founding master distiller, dave Pickrell, and released in 2018.
• 25:11
  Speaker 1: Blackened Whiskey is now crafted and propelled onward by category disruptor and master distiller and blender, rob Dietrich.
• 25:19
  Speaker 1: So Rob joined Blackened in 2019, the helm as master distiller and blender.
• 25:26
  Speaker 1: Rob is a veteran in spirits and music industry and his passion and experience makes him a perfect choice to lead and oversee the sourcing, blending and cask finishing of each batch of Blacken whiskey.
• 25:36
  Speaker 1: He's widely known for his highly skilled and artistic approach in creating bold flavors and unique expressions.
• 25:43
  Speaker 1: Creating bold flavors and a unique expression the noise enhancement process low hertz sound waves causing the whiskey to reverberate at a fast rate, interacting with the oak staves of the barrel, measurably releasing wood compounds and flavors like toasted coconut, vanilla, butterscotch and caramel.
• 25:59
  Speaker 1: Remastered and cast finished.
• 26:01
  Speaker 1: Remastering whiskey means layering flavors during blending and enhancing the base through cast finishing, while using our black noise sound enhancement to extract more flavor, resulting in a one-of-a-kind blackened taste.
• 27:00
  Speaker 1: All right, metallica approached whiskey making the same way they've always approached music pushing to create something original and better.
• 27:06
  Speaker 1: They work only with collaborators who share their uncompromising commitment to quality and pour their souls into it until they've made something that's truly special.
• 27:15
  Speaker 1: So there you go.
• 27:16
  Speaker 1: That gives you a little bit.
• 27:19
  Speaker 1: Now let's see.
• 27:20
  Speaker 1: All right, our whiskeys are blackened.
• 27:25
  Speaker 1: Brandy, the original black.
• 27:29
  Speaker 1: I got a handful.
• 27:31
  Speaker 3: Well, I'm sorry I got a handful of different ones.
• 27:34
  Speaker 3: I got that rye.
• 27:35
  Speaker 3: That looks really cool with the green on the bottom instead of the black okay, and they do the ones that they blend together with other people like will it?
• 27:42
  Speaker 1: and then you have these white port ones so the blend of um the blackened is finished in brandy casks.
• 27:53
  Speaker 1: So, that's where some of that blend of straight finished in black brandy casks for this one, remastered by David.
• 28:03
  Speaker 1: This one is remastered by Dave Pickerel, so that's the original guy that started it, so got that one right here 90 proof, 90 proof.
• 28:18
  Speaker 2: So there you go.
• 28:19
  Speaker 1: Yeah, they have a decent amount and you know there's certain people that have called this a gimmick.
• 28:24
  Speaker 1: But you know, I'm going to tell you when you start sloshing around bourbon, I don't care if you stick it on a river, you stick it on an ocean or you know, when you put it out on the high seas, the heat is going to affect that too.
• 28:41
  Speaker 1: In those barrels it's going to get really hot out there.
• 28:43
  Speaker 1: Anybody knows that when you go across the ocean, especially in the summertime, it gets hot and if you go during, it's just wide open.
• 28:49
  Speaker 1: You know the cold and whatever or the heat that's there.
• 28:53
  Speaker 1: So, um, colton says the willet one is good, this is just their standard, finished in brandy casks, I mean.
• 29:01
  Speaker 1: But overall, um, driving it as rosewood does, the 90 miles on the road, that's going to do something.
• 29:07
  Speaker 1: It all affects it, opposed to letting it sit, you know, at jim beam, in a rickhouse without rotating your barrels, and just wait.
• 29:14
  Speaker 1: That's one way of doing it, but there's so many other ways of doing it.
• 29:18
  Speaker 1: You know buffalo trace doesn't call it rapid aging, but they're basically heating and cooling their rickhouses all winter long, opposed to just letting it sit there, kind of like.
• 29:29
  Speaker 1: So it's that's going to change exactly how bourbon tastes.
• 29:32
  Speaker 1: That's one of the reason, in my opinion, why buffalo taste does so well is because that system, that steam system, that ah taylor set up so when it comes to playing music, and then you're talking about a specific song over and over, hitting the same decibels over and over, opposed to different songs and different decibels consistently.
• 29:52
  Speaker 1: I'm sure it definitely does play a role in how it goes right.
• 29:59
  Speaker 3: Yeah, I think that's going to bring a lot of the flavor out of the barrel.
• 30:00
  Speaker 3: It's going to bring that flavor through better than it would just sitting there.
• 30:04
  Speaker 3: It kind of works into the wood a little better.
• 30:11
  Speaker 1: Yeah, it's totally drinkable, it's got a.
• 30:13
  Speaker 1: It's got a chocolate like a chocolate little thing going on a little bit.
• 30:22
  Speaker 1: It's like a caramel here's what it tastes like caramel you know, when you get a caramel apple that's dipped in chocolate over the top of it, that's what it tastes like to me.
• 30:32
  Speaker 1: It's got a little bit of apple with that, you know so.
• 30:37
  Speaker 3: Well, the normal blackened is a good sipper to just sit down and sip on.
• 30:41
  Speaker 3: I mean, it's affordable, it's easy.
• 30:42
  Speaker 3: I don't think there's anything wrong with it.
• 30:45
  Speaker 3: Like I'm with it, yeah, 49.
• 30:47
  Speaker 3: And if you get tired of taking it by itself and you're outside with your friends, you can make drinks for everybody.
• 30:51
  Speaker 3: Like smoked.
• 30:52
  Speaker 3: Old fashions are good.
• 30:53
  Speaker 3: With this.
• 30:53
  Speaker 3: Run a cinnamon stick smoke that.
• 30:55
  Speaker 3: Throw it in there.
• 30:56
  Speaker 3: Put the smoker on top of your glass.
• 30:58
  Speaker 1: Good to go yeah for sure if I can re-find my smoker.
• 31:02
  Speaker 1: It's like I'm always re-packaging up stuff you know kind of thing, and I couldn't.
• 31:09
  Speaker 1: This weekend Rossi's like let's have a smoke, old fashion.
• 31:12
  Speaker 1: So I start looking and I can't find my smoking stuff.
• 31:15
  Speaker 1: And the funny thing is it's not just it's you know, it's a little like kind of um tube, the thing that sticks out and then there's a little cover.
• 31:22
  Speaker 1: Okay, I can see if I can find that.
• 31:24
  Speaker 1: But I got five different woods in in, you know, in like candle-sized jars that I'm like where could that be?
• 31:35
  Speaker 1: Because they're all together.
• 31:36
  Speaker 1: I remember putting them all together, but it's like finding it was not didn't happen, especially in the time period I never put them in the bag before I even carry around.
• 31:45
  Speaker 3: My wife got me one for Christmas.
• 31:47
  Speaker 1: It's about it because in the time period that I had to make the drink, I exceeded it and then all of a sudden I was hearing where is it?
• 31:56
  Speaker 1: So I just ended up making a regular old fashion.
• 32:00
  Speaker 1: So, anyways, all right.
• 32:03
  Speaker 1: Um, you want to break yours down?
• 32:05
  Speaker 1: We could do that, all right.
• 32:08
  Speaker 1: So so we're going to do a double breakdown here, our first ever double breakdown.
• 32:13
  Speaker 1: I mean, nash could have done it last week when he was on.
• 32:16
  Speaker 1: He did it on memory.
• 32:18
  Speaker 1: He was remembering what the flavor was of the, you know, of the.
• 32:24
  Speaker 1: I believe it was.
• 32:25
  Speaker 1: What bottle was it that I have last week that he didn't have?
• 32:29
  Speaker 1: He slides in an Eagle Rare.
• 32:35
  Speaker 3: I got to say me too.
• 32:40
  Speaker 1: You got a 13th Colony.
• 32:41
  Speaker 1: Is that the French Oak or just a regular Ember on a?
• 32:44
  Speaker 3: ride.
• 32:45
  Speaker 1: Okay.
• 32:47
  Speaker 3: I met Mr Randy for it in Florida Way home.
• 32:49
  Speaker 3: This one to me smells like grapes.
• 32:55
  Speaker 3: You got grapes on that one, no Grapes Also the dry wine like an after dinner wine.
• 33:02
  Speaker 1: All right, everybody, time for the Old Louisville Whiskey Company Barrel Bottle Breakdown section.
• 33:10
  Speaker 1: Old Louisville.
• 33:10
  Speaker 1: Make sure, when you're there, check out the old louisville whiskey company.
• 33:13
  Speaker 1: I mean their uh, call ahead, set up a tour, he'll let you.
• 33:16
  Speaker 1: You get the feet from barrels fill the bottles, all the things.
• 33:20
  Speaker 1: He's there, um, pretty much all the time.
• 33:22
  Speaker 1: But you know it's appointment for setting up tours and that type of thing.
• 33:26
  Speaker 1: But you gotta check out old louisville whiskey company.
• 33:28
  Speaker 1: Old louisville whiskey company's barrel bottle breakdown scale is uh, nose taste, nose, body taste, finish.
• 33:36
  Speaker 1: Uh, you can give up to four knocks with our hammer here, right here, a barrel bung hammer, and for the nose and the body you can give up to five knocks for the taste and the finish, and if one's exceptional you can give it a butt up.
• 33:54
  Speaker 1: So here we go.
• 33:56
  Speaker 1: So, matt, what do you think of?
• 33:59
  Speaker 1: He has the blackened Wes Henderson finished in what was it?
• 34:06
  Speaker 1: What kind of barrel White Pork, cask White Pork?
• 34:09
  Speaker 2: Cask.
• 34:10
  Speaker 1: Now, we did a live with that when I was there.
• 34:11
  Speaker 1: I believe that was it.
• 34:12
  Speaker 1: What?
• 34:12
  Speaker 1: What kind of barrel, white, white.
• 34:12
  Speaker 1: Now, now we, we did live with that when I was there.
• 34:13
  Speaker 1: I believe that was it at saint no, two years ago.
• 34:19
  Speaker 1: No, it was when, what was it?
• 34:21
  Speaker 1: When we were there for saint patrick's day?
• 34:23
  Speaker 1: Or was it there when we were there with a nash, when we came up with nash?
• 34:29
  Speaker 3: I would say it was two years ago, St Patrick.
• 34:33
  Speaker 2: Not last year, but two years before Actually was it, the one before Coza came.
• 34:38
  Speaker 3: Was it three years ago.
• 34:39
  Speaker 1: No I think it was the one when Coza came.
• 34:41
  Speaker 1: It was not the first one.
• 34:42
  Speaker 1: We went to Coza's, it wasn't that one, it was the next one.
• 34:45
  Speaker 1: When he came over, he had done it and then he was running a little late but he cooked.
• 34:52
  Speaker 3: That was when he was cooking in the side yard here.
• 34:55
  Speaker 1: So right, about a year and a whatever, because then there's this year.
• 34:58
  Speaker 1: So it was a year ago at St Patrick's Day, so we're not too far away from that.
• 35:01
  Speaker 1: So, on this one, what do you give out of the four knocks?
• 35:07
  Speaker 1: What are you giving this one as far as no's?
• 35:11
  Speaker 3: No's for me.
• 35:12
  Speaker 3: When it first got in the glass, I'm going to go with like a three Because it's really hot and then it comes through with like a grape sweetness.
• 35:19
  Speaker 3: Alright, I would go with a three.
• 35:22
  Speaker 1: Alright, here we go.
• 35:23
  Speaker 1: One, two, three.
• 35:29
  Speaker 1: How many do you here?
• 35:31
  Speaker 1: None, that was the first time I heard them all.
• 35:34
  Speaker 3: I wanted to say it, but I wanted to wait and see them talk.
• 35:37
  Speaker 1: Oh, wow, you heard them all.
• 35:38
  Speaker 1: That was the first time I heard that I think because you're close to the camera.
• 35:40
  Speaker 1: I think that's what happened.
• 35:42
  Speaker 1: It's all about the microphone, the canceling and all that.
• 35:45
  Speaker 1: But it's okay, I figured, if I learned that if I take my time and I say the number in between, that resets the microphone.
• 35:53
  Speaker 1: So if I get too hurried.
• 35:55
  Speaker 1: Now on this one, chocolate, this one.
• 36:06
  Speaker 1: You know how some flavor of this comes out a lot, so I think this one is strong points of this, of this one, uh, just the blackened in brandy casks.
• 36:10
  Speaker 1: So I'm gonna go with uh three on this one too.
• 36:15
  Speaker 3: One, two, three you get a cherry scent on yours with the chocolate, because I haven't had that bottle over here in like six months or so and I swear I remember like a chocolate cherry type of thing, but I could be wrong.
• 36:33
  Speaker 3: It's more, I do a lot of different things.
• 36:35
  Speaker 1: It was more like apple coming straight out, but now that it's been there it's more like caramel chocolate.
• 36:41
  Speaker 1: You know what I mean.
• 36:41
  Speaker 1: Not too much.
• 36:46
  Speaker 3: It's been a minute since I've had that one and I kind of remember back to it exactly, but you minute since I've had that one and I kind of remember back to it exactly, but you know well, you have so many.
• 36:54
  Speaker 1: Yeah, well, I don't, I haven't had this, this one yet, so it's kind of cool I actually likes that one with diet coke sometimes.
• 37:02
  Speaker 3: So that's how I know it's like an easier, more fruity note, like.
• 37:06
  Speaker 1: So I'm like okay, so I kind of like that, but I know that there's something in there that's like more fruit based so let me, let's let's think about um, so I would be having metallica playing in the background while we were doing this, except then I would be spanked by youtube you get to monetize so quick, they'll be like nope, nope nope, but it's there.
• 37:29
  Speaker 1: It's their whiskey, I'm promoting it, nope.
• 37:33
  Speaker 3: There's not a reason you can't reach out to the company, ask, and then you can post up the paper that says they said it's okay, and then you can play the music.
• 37:40
  Speaker 3: I would think there's something you could do.
• 37:41
  Speaker 3: I haven't figured it out yet, so if you do, let me know what that is there is.
• 37:52
  Speaker 1: You can write a letter to, or or email to metallica and say you want to do it and get permission, but that's a lot of work.
• 37:55
  Speaker 1: I'd rather just have metallica on.
• 37:56
  Speaker 1: That's about the same amount of work as trying to, you know, write a letter, have them give you permission and then you talk about it while they're not on, but you can have their music.
• 38:06
  Speaker 1: I mean, it's probably easier, just try and contact the band, have them on and I'm sure when they're on you could play their music.
• 38:14
  Speaker 3: Yeah, see, I'm sure that would happen, because I mean it's their music.
• 38:17
  Speaker 3: I would think they'd be able to do that, I know they would be.
• 38:20
  Speaker 3: There's a lot of bands that don't normally do that.
• 38:22
  Speaker 3: Yeah, that's true.
• 38:23
  Speaker 3: A lot of bands don't own the rights to their music, so if they sold it off to someone else and someone else gets paid when they get played, maybe it's not a thing.
• 38:31
  Speaker 3: I don't know.
• 38:31
  Speaker 3: If Metallica owns all their own stuff, they probably do, maybe.
• 38:38
  Speaker 1: I think Metallica's probably the one that owns it all.
• 38:39
  Speaker 1: Usually if you're the number one just like if you like Stones or the Beatles you're the one buying the rights to other people's stuff.
• 38:47
  Speaker 3: Actually, I think Paul McCartney bought all of the Beatles.
• 38:49
  Speaker 3: I was mistaken, yeah, yeah, because uh didn't like to actually buy all m&m's music at one point and then after 20 years it goes back to him or something, because he was pissed off at a band, something about a minute song well, you don't have to I think that's a.
• 39:03
  Speaker 1: Thing yeah, if it's the record company, the record company can own it, but before they can sell it they have to offer it initially to sell it to the band.
• 39:11
  Speaker 1: And the Beatles were able to get big enough and own their own rights and everything, and same thing with the Stones.
• 39:15
  Speaker 1: But there are certain bands that, especially if you're an average good band, you kind of sell that off because you want the money.
• 39:26
  Speaker 3: You want the money right now instead of later.
• 39:28
  Speaker 1: Yeah Well, not even just later.
• 39:29
  Speaker 1: I mean, you don't know how long you're gonna go.
• 39:33
  Speaker 1: You know you're not like a whatever.
• 39:34
  Speaker 1: So most of most bands will go by the wayside after a couple, two, one or two albums, and then there's a few that'll just be able to stay and be able to evolve.
• 39:42
  Speaker 3: You know, I mean not everybody's green day you know, chris brown owns the rights that all of his music.
• 39:49
  Speaker 3: So it's kind of like smart guy man, you're just going to get paid, I'm paid, I'm paid, you're always going to get paid for it.
• 39:55
  Speaker 3: God loves Chris Brown.
• 39:56
  Speaker 3: I bet that's where the dance moves come from.
• 40:01
  Speaker 3: Are we talking about?
• 40:02
  Speaker 1: the same Chris Brown that was married to what was his wife's name?
• 40:07
  Speaker 1: She's dead.
• 40:08
  Speaker 1: Rihanna no, oh, no, who.
• 40:13
  Speaker 1: What was his wife's name?
• 40:14
  Speaker 1: She's dead.
• 40:15
  Speaker 1: No, no, who is who?
• 40:16
  Speaker 1: Am I thinking that?
• 40:16
  Speaker 3: was married to whitney houston b brown, who I forgot, bobby brown, bobby brown, bobby brown sorry, I, I've got a mixed up.
• 40:24
  Speaker 1: Yeah, you don't want to, you don't?
• 40:25
  Speaker 1: Well, you don't want to be friends with bobby, no, he's done some stuff, so that's not the best idea.
• 40:33
  Speaker 1: Exactly it is.
• 40:35
  Speaker 1: It's whiskey, so like um, so we're next.
• 40:37
  Speaker 1: I'll go next on the body in this one For 94 proof.
• 40:47
  Speaker 1: They do a really good job.
• 40:48
  Speaker 1: Ah, it's all over it everywhere, or it's it's all across.
• 40:54
  Speaker 1: It's the way what it does, what it's doing, the glass and the legs and everything.
• 40:58
  Speaker 1: But the taste is big and bold.
• 41:00
  Speaker 1: I have.
• 41:01
  Speaker 1: It's probably the strong point, my opinion, the whole thing.
• 41:04
  Speaker 1: I mean you can taste it and it's a four.
• 41:06
  Speaker 1: On the body.
• 41:07
  Speaker 1: It's in the cheese cheeks, upper and lower, and it's easy.
• 41:11
  Speaker 1: You know what I'm saying.
• 41:12
  Speaker 1: The flavor goes there, but it's not a lot of big burn flavor, but the flavor's there.
• 41:15
  Speaker 1: So I'll give it a four.
• 41:17
  Speaker 1: What are you drinking One.
• 41:21
  Speaker 3: I was laughing.
• 41:22
  Speaker 3: You got the same thought.
• 41:23
  Speaker 3: Three Four.
• 41:28
  Speaker 1: How many did you have?
• 41:30
  Speaker 3: that time Two.
• 41:33
  Speaker 3: So we gave it a four.
• 41:33
  Speaker 3: So we know you got it a four.
• 41:35
  Speaker 3: I counted the four.
• 41:36
  Speaker 3: You heard that.
• 41:39
  Speaker 1: So what?
• 41:40
  Speaker 3: you giving it Mine has mine's super it just runs up the glass but there's really no legs.
• 41:45
  Speaker 3: It just leaves a line in the glass where it went and it kind of falls.
• 41:49
  Speaker 3: A little different than yours is.
• 41:51
  Speaker 3: Mine's not running the bus like that.
• 41:52
  Speaker 3: You can tell where I rolled it to, but there's definitely no legs working.
• 41:56
  Speaker 1: Like I said, wait a minute, wait a minute it's not like a lot of times when they're really thick, you gotta wait a couple, but this one man, it goes right to big long.
• 42:05
  Speaker 1: I mean, it's just crazy.
• 42:07
  Speaker 1: And and so I mean the, the, the particles must have been vibrated properly.
• 42:14
  Speaker 3: Right, good rock song to that one.
• 42:16
  Speaker 3: This one will be like a three.
• 42:18
  Speaker 3: It's a little lighter, it's a little spicy in your cheeks.
• 42:21
  Speaker 3: It does give you that little warmth that comes back.
• 42:23
  Speaker 3: It does ride pretty deep on this one.
• 42:26
  Speaker 3: So I would go with a three on this one again.
• 42:29
  Speaker 3: All right, dirtiness, yeah, because that grape comes through solid, a little hot, that's my thing, but yeah.
• 42:38
  Speaker 3: So.
• 42:39
  Speaker 1: I'm going with a three.
• 42:40
  Speaker 1: All right, here we go One, two.
• 42:49
  Speaker 3: Three, yeah, just the first one.
• 42:58
  Speaker 1: The damn microphone is smarter.
• 42:58
  Speaker 1: Now I can't fool the same way the first time.
• 42:59
  Speaker 1: All right, so you go on the taste.
• 43:00
  Speaker 1: What are you doing?
• 43:00
  Speaker 1: What are you giving it on the taste?
• 43:03
  Speaker 3: and since, on this one you get a.
• 43:05
  Speaker 3: You get a nice little heat on the tip of your tongue.
• 43:07
  Speaker 3: It walks through with almost like a over over, overly crude, overly pooped wine type of taste on it.
• 43:13
  Speaker 3: You get a dark grape throughout.
• 43:15
  Speaker 3: And there's a little bit of heat in the back that lets you know it's there.
• 43:19
  Speaker 3: Heat doesn't follow down to your stomach.
• 43:21
  Speaker 3: That's one of the things that I like about anything that has a poop that's over 110.
• 43:25
  Speaker 2: I usually wait for that heat that comes down.
• 43:27
  Speaker 3: You feel it hit your stomach and it's there.
• 43:28
  Speaker 3: This one doesn't really have that per se but it heats up your mouth pretty well.
• 43:34
  Speaker 1: I think it's super well balanced Doesn't have the Kentucky hug.
• 43:39
  Speaker 3: That's what you're saying I like stuff like that.
• 43:42
  Speaker 3: This wouldn't be one that I would go plow the driveway in in a t-shirt in the winter.
• 43:46
  Speaker 3: You know what I'm saying.
• 43:47
  Speaker 3: So I would go with the three again on this one.
• 43:49
  Speaker 1: I think it's well balanced, all right one, two three three all right, so I gotta hit the knot in the middle and that must have been too close before.
• 44:05
  Speaker 1: All right.
• 44:06
  Speaker 1: So on taste, you can go up to a five, but I agree on this one.
• 44:09
  Speaker 1: I'll have to agree with you on the taste On this one.
• 44:14
  Speaker 1: It's single level.
• 44:15
  Speaker 1: It's got a little bit of a bite, but for me this isn't off the taste, but usually it's not.
• 44:27
  Speaker 1: This isn't the taste I'm looking for for whiskey.
• 44:29
  Speaker 1: You know what I'm saying.
• 44:30
  Speaker 1: It's not like my jam.
• 44:32
  Speaker 1: There's a lot of other ones that I'm going to pick up some caramel or whatever.
• 44:35
  Speaker 1: This has more of that fruitier whiskey taste.
• 44:38
  Speaker 1: I don't know if that's what we were drinking.
• 44:40
  Speaker 1: I would honestly say that's something.
• 44:43
  Speaker 1: You know what I mean.
• 44:44
  Speaker 1: So I'm going to give it a three also.
• 44:45
  Speaker 1: One, two, three, one, two, three.
• 44:52
  Speaker 1: There we go.
• 44:54
  Speaker 1: Third, one, third, one, and I'm hitting it and it just makes no sense.
• 44:58
  Speaker 1: All right, so what do you give the finish?
• 45:00
  Speaker 1: Honestly, it's my turn.
• 45:02
  Speaker 1: So on this one, go first.
• 45:04
  Speaker 1: And that's where I feel Rockstar Whiskey shouldn't even be a category.
• 45:10
  Speaker 1: You know what I'm saying.
• 45:11
  Speaker 1: It's like when you're making a Rockstar whiskeys, it shouldn't even be a category.
• 45:15
  Speaker 1: You know what I'm saying.
• 45:15
  Speaker 1: When you're making a Rockstar whiskey, you're making at one level.
• 45:16
  Speaker 1: You know, like the old Tubbs, which are good, or the Evan Williams, the finish is always what's the hardest of the.
• 45:26
  Speaker 1: You know what it is.
• 45:26
  Speaker 1: So on this one, honestly, it's short, right there, okay, so we'll just see.
• 45:34
  Speaker 1: Got a nice sweetness to it.
• 45:37
  Speaker 1: So I'll give it a two on the finish for the black.
• 45:41
  Speaker 1: And so here we go.
• 45:42
  Speaker 1: One, two.
• 45:46
  Speaker 1: You're up for a two on yours too?
• 45:54
  Speaker 3: I'm up, I'm up on a two with you.
• 45:55
  Speaker 3: Mine, mine doesn't have that long finish that I'm looking for.
• 45:57
  Speaker 3: It kind of stops in the back of your mouth and there's really nothing that goes down.
• 46:00
  Speaker 3: It's, it's so I know it's almost lacking in that end to me, so I was kind of almost between a one and a two for the finish.
• 46:06
  Speaker 2: I think the strong point is in your mouth which honestly, isn't, even, it doesn't really blow your hat off.
• 46:12
  Speaker 3: You know what I'm saying, but I think it's it's pretty good in itself, right?
• 46:16
  Speaker 1: well, I will, I'll give you this, but uh, you know, for the, for the west henderson, finished in white, white cast, you would probably want it's a little bit more expensive.
• 46:24
  Speaker 1: You it's cast right right.
• 46:25
  Speaker 1: So you want that fish probably to be a little more than what he's giving you.
• 46:29
  Speaker 1: But but for the black end I'm on board.
• 46:34
  Speaker 1: I mean, even though it was a two for a finish, I'm kind of cool with that.
• 46:37
  Speaker 1: This bottle is $9.49, and I believe that Wes Henderson one was.
• 46:41
  Speaker 1: What was it?
• 46:44
  Speaker 3: I think it was $107 or something.
• 46:48
  Speaker 1: Yeah, so it's a $100 bottle.
• 46:50
  Speaker 1: You would like to get a little bit more of a finish, but you know.
• 46:52
  Speaker 1: So a two, yeah here.
• 46:55
  Speaker 1: One.
• 46:56
  Speaker 1: One, two here, none, none.
• 47:03
  Speaker 2: All right here.
• 47:03
  Speaker 1: Try this None One.
• 47:07
  Speaker 1: Two the second one.
• 47:10
  Speaker 3: All right, there we go.
• 47:15
  Speaker 1: All right.
• 47:15
  Speaker 1: So you gave threes across the board and finished with two.
• 47:16
  Speaker 1: So at 11 out of 18 and I gave, I gave everything except I gave a four on the body, because the body was, you know, there's a lot, there's a lot of flavor, and it did what I wanted to do as far as a body, so I gave it a 12.
• 47:33
  Speaker 1: So between the two of them we give black and, uh, 1.5 of 18.
• 47:40
  Speaker 1: So I mean it's above.
• 47:42
  Speaker 1: In my opinion, it's an above average American whiskey.
• 47:45
  Speaker 1: There's a lot about it.
• 47:46
  Speaker 1: No, it's not bad.
• 47:48
  Speaker 1: And you know, when you're talking about 11.5 and you're going to a metallic concert, this will definitely be the trick.
• 47:55
  Speaker 1: It'll probably go from an 11.5 if you were going to be backstage metallica making this about a 14 or a 15.
• 48:02
  Speaker 3: But you know that's beside the point so there we go, I agree, and think, if you're at the concert and you also have to think about it if you're at the concert, you can drink that all day, pretty much go through half a bottle to three quarters of a bottle, even that all day long, whether you put coke in it, you drink it by itself and it does what it's supposed to do.
• 48:20
  Speaker 3: And it's metallic because brand soda though, and I think I think that works.
• 48:24
  Speaker 1: I don't think it's bad by any stretch yeah, yeah not at all.
• 48:29
  Speaker 1: Let's see, I agree I.
• 48:31
  Speaker 1: I remember tasting that up there and it was not.
• 48:35
  Speaker 1: It was better than as far as I've ever had any blackened.
• 48:37
  Speaker 1: It was better than I thought it would be.
• 48:38
  Speaker 1: So that's, you know.
• 48:41
  Speaker 1: Overall, I think that's pretty cool and plus it's Metallica's brand.
• 48:46
  Speaker 1: You know it's something that you know.
• 48:48
  Speaker 1: There's no doubt.
• 48:49
  Speaker 1: If they're going to put something up, this is right there.
• 48:53
  Speaker 1: The other one I want to talk about is, um, a little bit with the rebel yell, the rebel yell line, or rebel, and billy idol, because billy idol was always my favorites.
• 49:01
  Speaker 1: You know it's cool.
• 49:02
  Speaker 1: The acdc has a valentine.
• 49:03
  Speaker 1: I wish I could have gotten a thunderstruck one, but you know it had the bolt, has the thunder bolt on it, everything.
• 49:10
  Speaker 1: I'll keep looking, but I tried as much as you probably tried, but it was the release that was far away from you know it's not like any place has for sale and you know it was.
• 49:20
  Speaker 1: It's more of uh, what would you say, in my opinion, from a sash, what I was reading?
• 49:24
  Speaker 1: It's more of a.
• 49:25
  Speaker 1: You know a thing you put on the shelf that you have.
• 49:28
  Speaker 1: You don't have to drink that because, honestly, it's funny that I understand they're from the other side of the pond right, but at the same time the let's find it weird that they have scotch.
• 49:39
  Speaker 1: The scotch isn't so much um, looked upon as whiskey.
• 49:44
  Speaker 3: That you've already right so I would give you that because, yeah, there's some bottles that you just have on the shelf because they look cool, like I mean, I have a nas tennessee over there.
• 49:54
  Speaker 3: I mean I drink it, it's tennessee, but it has nas on it and it's cool.
• 49:57
  Speaker 3: It has his lyrics on it from this bottle, like it's really, really cool I won't ever open it like I mean, I have a different tennessee over there same one, just that one has a cool label yeah you know, just like your jack nails.
• 50:12
  Speaker 1: There was like a rock.
• 50:13
  Speaker 1: Youi got one from makers mark celebrate women's and natural women, whatever and we went there for the podcast.
• 50:18
  Speaker 1: They gave it to her and got got her name on it.
• 50:20
  Speaker 1: You know, it's kind of like a cool bottle, it's just maker.
• 50:23
  Speaker 1: Yep, it's just makers mark.
• 50:24
  Speaker 1: I don't know if we'll ever open that one, because it was an honor and if I want to just drink makes mark, I got three other ones that are open.
• 50:32
  Speaker 3: It's going to be the base Maker's Mark.
• 50:34
  Speaker 3: It has a cool label on it and I mean, just like my Kobe bottle, it has the purple and yellow wax.
• 50:39
  Speaker 3: I mean it's really cool to have.
• 50:40
  Speaker 3: It's just going to sit there on the shelf.
• 50:42
  Speaker 1: If you want Makers, we have a bunch of Makers, so that is what it is Plus Kobe's bottle is, you know, like a on them, for it goes way more in a letter, is it actually has some value to it?
• 50:51
  Speaker 1: But I found that there's a lot of stuff with maker's mark that you collect and say because it only makes art in the bottle.
• 50:57
  Speaker 1: You can go to the store and buy a maker's mark and not wreck your hundred dollar bottle that's right, that is true.
• 51:07
  Speaker 3: I mean, they don't have some cool bottles that are stuff that I would never.
• 51:11
  Speaker 3: I would never open just because it looks cool, when it's nice to have on the shelf.
• 51:15
  Speaker 3: I've opened a couple of those.
• 51:16
  Speaker 3: If you've got a handful of those out there, you're like you know what, this is just really cool.
• 51:20
  Speaker 3: But I mean, we have this bottle, that's the same.
• 51:21
  Speaker 1: So you know, yeah, that's the same.
• 51:24
  Speaker 1: It's hard when you get those special bottles where it's not the same, and then you don't have any any choice but you gotta open it.
• 51:35
  Speaker 1: The cruise ride comes to mind when I think of this.
• 51:36
  Speaker 1: Well, that one had to be open because I had to share with the group.
• 51:37
  Speaker 3: It's not just for me, for everyone.
• 51:38
  Speaker 3: Awesome, that was one of the best moments.
• 51:40
  Speaker 3: I'm like this is crazy.
• 51:40
  Speaker 3: I love this.
• 51:42
  Speaker 1: Yeah, yes yes, yes, all right, so let's wrap up this part of it.
• 51:47
  Speaker 1: Uh, I think you know the drill.
• 51:49
  Speaker 1: Uh, you're already on matt, so I'll come and I'll send an invite afterwards.
• 51:53
  Speaker 1: But I want to say, every night I look forward to Thursday podcast.
• 51:57
  Speaker 1: That'll be a rough one, but depending on how late I come and how I got to work the next day and then I got to actually do podcast on Thursday, so it might be rough, and you know what happens in my rough one, I usually go a little short.
• 52:09
  Speaker 1: But I should be here on thursday telling you about, um, my experience with matt there.
• 52:13
  Speaker 1: We look forward to live my afternoon up there with that and also, uh, maybe cool from acdc, who knows, and then, uh, we'll talk about that on podcast on thursday.
• 52:23
  Speaker 1: Should be a lot of fun.
• 52:24
  Speaker 1: But with that said, um, I know tonight our rating of of our barrel bottle breakdown from Old Blueville Company was this bottle of blackened and non-wet and it ended up with a 12.5, correct, I think that's what it was right.
• 52:42
  Speaker 3: No, it was 11.5.
• 52:43
  Speaker 3: Yeah, that might be because you had a 12, I had an 11.
• 52:46
  Speaker 3: 11.5, 11.5.
• 52:48
  Speaker 1: Yep 11.5.
• 52:49
  Speaker 1: All right, so everybody, thanks for joining us tonight.
• 52:52
  Speaker 1: We'll be out for a little bit longer on YouTube and Facebook, but remember wwwscotchburbanboyscom for all the Scotch Burban Boys.
• 52:59
  Speaker 1: And then also we're on Facebook, instagram, youtube and X, and also on the major podcast formats of Apple, iheart and.
• 53:06
  Speaker 1: Spotify or anywhere else that you like to listen or watch us, but remember to like, listen, like, like and subscribe, Comment and leave good feedback.
• 53:12
  Speaker 1: And remember good bread and whiskeys equal good friends and good times.
• 53:18
  Speaker 1: Don't drink and drive, drink fondly and live your life unbuttoned and unfiltered and let's go Peace out.
• 53:34
  Speaker 1: This is.
• 53:37
  Speaker 2: Kup, and here we go.
• 53:40
  Speaker 2: Oh, show me the way To the next whiskey bar.
• 53:43
  Speaker 2: Oh, oh, that's one.
• 53:44
  Speaker 2: Oh, oh, that's one.
• 53:46
  Speaker 2: Show me the way To the next whiskey bar.
• 53:49
  Speaker 2: Oh, oh, that's one.
• 53:51
  Speaker 2: Oh, oh, that's one.
• 53:53
  Speaker 2: For if we can find the next whiskey bar, I tell you we must die.
• 53:58
  Speaker 2: I tell you we must die.
• 54:00
  Speaker 2: I tell you, I tell you, I tell you we must die.