Latest / The Scotchy Bourbon Boys / Mastering the Craft of Whiskey: A Deep Dive into Tasting, Distilling, and the Secrets of Old Forester Bourbon

Transcript

Mastering the Craft of Whiskey: A Deep Dive into Tasting, Distilling, and the Secrets of Old Forester Bourbon · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:35
  Speaker 3: Welcome, everybody.
• 1:40
  Speaker 2: We'll be right back, man.
• 1:48
  Speaker 2: We talk some too, but we tell you the truth.
• 1:54
  Speaker 2: Yeah, we're the Scotch and Birdie Boys Gazing to hell.
• 2:06
  Speaker 2: We're making some noise.
• 2:08
  Speaker 2: Yeah, we're the Scotch and Birdie Boys.
• 2:13
  Speaker 2: We're here to have fun.
• 2:16
  Speaker 2: We're here to keep it cool.
• 2:16
  Speaker 2: We're here to have fun.
• 2:19
  Speaker 3: Yeah, all right, welcome to another awesome podcast of the Scotchy Bourbon Boys.
• 2:48
  Speaker 3: I'm tiny.
• 2:50
  Speaker 3: Tonight we are expecting an appearance from Barrelhead tonight.
• 2:55
  Speaker 3: He is coming in.
• 2:57
  Speaker 3: He's just going to be a little bit late but I'm going to gonna get this baby rolling.
• 3:03
  Speaker 3: I'm making sure we are live on on facebook.
• 3:07
  Speaker 3: We are live on youtube watching.
• 3:09
  Speaker 3: Hey, terry nant, for appreciate you coming on.
• 3:12
  Speaker 3: And then john, uh lover, john bond lover, he's also watching.
• 3:18
  Speaker 3: We got steven, uh pitzer watching also.
• 3:21
  Speaker 3: But tonight's podcast is exciting and, uh, we're going to be doing.
• 3:24
  Speaker 3: We're going to be covering in the first part, uh, whiskey making.
• 3:28
  Speaker 3: Uh, a couple people have asked how is it made?
• 3:32
  Speaker 3: You know what?
• 3:32
  Speaker 3: Go through, what is the purpose and the process of making whiskey.
• 3:36
  Speaker 3: So we're going to cover that tonight.
• 3:38
  Speaker 3: And then also we are going to go through the old forester line of bourbons.
• 3:43
  Speaker 3: I don't have all the bottles and everything, but I have some.
• 3:47
  Speaker 3: But we'll also discuss them, uh, in detail.
• 3:50
  Speaker 3: And we've got a couple people.
• 3:52
  Speaker 3: We got jamie and walker, uh, welcome tonight.
• 3:55
  Speaker 3: We got them watching and I'm sure walker.
• 3:58
  Speaker 3: Walker has been really good.
• 4:00
  Speaker 3: When I watch the Facebook, as far as keeping my facts straight, he's pretty good with that Every once in a while I got him, but for the most time he has me, because we all know when it comes to names I'm not the greatest when it comes to names and so he helps me out a lot.
• 4:17
  Speaker 3: But that's what we got on the docket for tonight.
• 4:20
  Speaker 3: I'm tiny and we got oh, that was not good.
• 4:25
  Speaker 3: We got whiskey coming in, but also not whiskey.
• 4:30
  Speaker 3: We got Barrelhead coming in and we're the Scotchy Bourbon Boys.
• 4:34
  Speaker 3: Check us out wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys.
• 4:40
  Speaker 3: Check out our merchandise.
• 4:41
  Speaker 3: We've got.
• 4:41
  Speaker 3: We've got glenn karens with scotchie bourbon boys logo and then also t-shirts.
• 4:48
  Speaker 3: Check that out.
• 4:49
  Speaker 3: We also sell bourbon balls.
• 4:51
  Speaker 3: Haven't made a batch in a while, but that's going to be coming through soon.
• 4:54
  Speaker 3: So go to the site, check out everything and then also remember to follow us on Facebook, instagram, youtube or X.
• 5:01
  Speaker 3: Follow us anywhere.
• 5:02
  Speaker 3: And then also all the major podcast formats Apple, iheart, spotify.
• 5:09
  Speaker 3: Please check that out.
• 5:11
  Speaker 3: We've got, hopefully, coming up.
• 5:13
  Speaker 3: I'm working on trying to get us elsewhere, but the podcast has been doing really well on YouTube, youtube and and facebook, because we go live and then also throughout the formats.
• 5:26
  Speaker 3: Uh, you guys have been so supportive and there's been a lot of.
• 5:29
  Speaker 3: You know, tonight's podcast with the whiskey making is a direct result of, uh, a question that was asked on youtube.
• 5:39
  Speaker 3: Uh, so, and they asked if we do that, now we have a couple sponsors I'd like to go through.
• 5:46
  Speaker 3: You just heard the people are listening.
• 5:50
  Speaker 3: You heard Alan Bishop.
• 5:53
  Speaker 3: If you have ghosts, you have everything, but also the spirit of French Lick.
• 5:56
  Speaker 3: You've also just, if you're listening, you've heard Alan Bishop going through through.
• 6:02
  Speaker 3: We're in the process of changing that because alan bishop has left the spirit of french lake.
• 6:07
  Speaker 3: Uh, we had done the last two barrel picks with alan there, so it's kind of a historic pick.
• 6:15
  Speaker 3: So that should be coming.
• 6:17
  Speaker 3: And we are going to be going down to indiana to be able to hopefully have a release party right from the Spirit of French Licks gift shop with Justin and Loreline and Brooklyn.
• 6:31
  Speaker 3: So we're looking forward to that.
• 6:33
  Speaker 3: But then also and if you have any questions about that, you can contact me directly here on Facebook through Messenger that works good, and if you're listening, just ask the question in the comments and I'll get back to you about that.
• 6:48
  Speaker 3: The Lillian Sinclair and the William Dalton are fantastic bourbons, so, but we also have a new sponsor, jason Giles.
• 6:58
  Speaker 3: He is the master blender for Rosewood bourbon, jason Giles.
• 7:01
  Speaker 3: He is the master blender for Rosewood bourbon.
• 7:03
  Speaker 3: Now they just got their site up, but I'm going to quickly do this.
• 7:09
  Speaker 3: I've been working on this, so bear with me because I'm practicing it.
• 7:14
  Speaker 3: I'm going to do it a couple times in the reading, but then I'll record it and it'll be run as an ad.
• 7:23
  Speaker 3: But hey, scotchy Bourbon Boys, tiny here to tell you about Rosewood Bourbon and Rye, the bourbon that implicated Andy Dufresne in a double homicide he did not commit in the movie Shawshank Redemption, originally produced in California by General Distillers in the 1930s and originally called Lewis Hunter's Rosewood Bourbon bastard blender.
• 7:45
  Speaker 3: Jason Giles has brought back Rosewood to you by purchasing and contract distilling barrels in Kentucky and Indiana and shipping them once they mature to Texas, where he ages them for at least another summer in the Longhorn.
• 8:06
  Speaker 3: Where did that go?
• 8:07
  Speaker 3: Summer in the Longhorn State, thank you.
• 8:13
  Speaker 3: Where he at least ages them for another summer in the Longhorn State.
• 8:16
  Speaker 3: The Contexian blend and single barrels of a Offering.
• 8:25
  Speaker 3: Okay, let's try that again.
• 8:26
  Speaker 3: The Contexian blend and single barrels offer a unique bourbon and rye experience like no other.
• 8:35
  Speaker 3: Okay, let's try that again.
• 8:40
  Speaker 3: The Contexian blend and single barrels offer a unique bourbon and rye experience like no other.
• 8:46
  Speaker 3: Please drink responsibly and never drink and drive.
• 8:51
  Speaker 3: Sorry for blowing that, but that's why I'm practicing it.
• 8:55
  Speaker 3: So I wanted to say that Jason Giles just launched his rosewood bourbon, uh, his rosewood bourbon site.
• 9:04
  Speaker 3: And on, right now I'm gonna do for facebook and uh, youtube, I'm gonna share the screen because right here, all right, we're gonna give it a share.
• 9:16
  Speaker 3: There you go, you can see the rosewood single barrel.
• 9:21
  Speaker 3: It's like their website.
• 9:22
  Speaker 3: So they have their single barrels, but then they also have their blends.
• 9:26
  Speaker 3: So indiana small batch and the kentucky small batch are you can purchase them.
• 9:30
  Speaker 3: But also they are purchasable on I want to go here on the bourbon outfitter.
• 9:38
  Speaker 3: You can get a hold of those.
• 9:40
  Speaker 3: Uh, go to the Bourbon Outfitter and they'll do the shipping.
• 9:43
  Speaker 3: So you've got the website where you can check out all the products.
• 9:48
  Speaker 3: And he has Bourbon and Rise, but right now the Contexian, the Kentucky Small Batch, 100 Proof and the Indiana Small Batch are what are there?
• 9:58
  Speaker 3: And the website, go check it out RosewoodBourboncom.
• 10:02
  Speaker 3: It's super.
• 10:03
  Speaker 3: And if you're interested, uh, oh, yes, my go-to, yeah, so timothy winters is watching super guy.
• 10:14
  Speaker 3: And then, if, uh, the other thing that I wanted to do tonight, so they're there, I mean, check out bourbon outfitters, you can.
• 10:21
  Speaker 3: Actually they'll ship it right to your door.
• 10:23
  Speaker 3: And then, rose, you could check it out on his uh website.
• 10:27
  Speaker 3: They got the history up there, which is really cool.
• 10:30
  Speaker 3: So I love um what he's done on the website and the history.
• 10:33
  Speaker 3: So rosewoodbourboncom.
• 10:36
  Speaker 3: Now, as far as um, there was another.
• 10:41
  Speaker 3: Let's see is that.
• 10:42
  Speaker 3: Is that right here?
• 10:44
  Speaker 3: Nope.
• 10:44
  Speaker 3: That wasn't it.
• 10:45
  Speaker 3: I'm sure it's hiding.
• 10:49
  Speaker 3: Let's see, uh, no spirits.
• 10:52
  Speaker 3: There it is, that is it.
• 10:54
  Speaker 3: So, um, as far as uh, one of the things I want to say is that this past weekend I used the Sigador I had.
• 11:04
  Speaker 3: Actually it is, you can see it right up here.
• 11:09
  Speaker 3: It's a way a single humidor, a single cigar humidor, you can get them.
• 11:14
  Speaker 3: You can get them engraved.
• 11:16
  Speaker 3: You can purchase all the different.
• 11:18
  Speaker 3: I mine, I have army green, I love it.
• 11:21
  Speaker 3: Different mine, I have Army Green, I love it.
• 11:26
  Speaker 3: But I left it in there, the cigar in there, for over three weeks and it kept it at 70% humidity and it was fantastic.
• 11:30
  Speaker 3: It's really kind of a great gift.
• 11:33
  Speaker 3: So go to sigadorcom if you get a chance for that too.
• 11:36
  Speaker 3: That's another tip that I have.
• 11:38
  Speaker 3: So we're going to go to stop share and we'll go back up to view full screen.
• 11:46
  Speaker 3: We're still waiting for uh barrel head to come in.
• 11:52
  Speaker 3: Uh but let's get right to um, let's get right to whiskey making.
• 11:58
  Speaker 3: So that's what I want to do for right now Whiskey making for people who want to know.
• 12:08
  Speaker 3: You know, let's just start why whiskey was made, and it's really simple.
• 12:15
  Speaker 3: When you're talking about back in the olden days, you know in the united states as far back into 16, 1700s, people had brought stills over.
• 12:24
  Speaker 3: So what, what's the purpose of whiskey?
• 12:26
  Speaker 3: Well, the purpose of whiskey is, like you're a farmer, you grow grains.
• 12:31
  Speaker 3: Now whiskey is made from cereal grains.
• 12:34
  Speaker 3: Uh, in, when it's made in scotch they use um, all what they grow over.
• 12:40
  Speaker 3: There is malted barley.
• 12:42
  Speaker 3: Uh, what, what?
• 12:45
  Speaker 3: It's where you can.
• 12:46
  Speaker 3: When it's made with rye, you can mix.
• 12:49
  Speaker 3: Uh has to be 51 percent rye wheat.
• 12:52
  Speaker 3: Uh, if it's a weeded uh whiskey, wheat whiskey, it has to be at least 51 percent wheat.
• 12:58
  Speaker 3: But you have other grains you can put.
• 13:00
  Speaker 3: Now, single malt whiskey likes irish, and that they, they basically what they grow.
• 13:09
  Speaker 3: There is the barley, so they're a lot of the.
• 13:15
  Speaker 3: they grow it for beer and then they grow it for whiskey over there now, a lot of um, but they don't grow a lot of corn and wheat over there, so they use the barley because that's what, and those are still cereal grains and they can add other grains to them.
• 13:35
  Speaker 3: But what?
• 13:38
  Speaker 3: So what's the purpose of why?
• 13:40
  Speaker 3: I mean, there's a main reason why people actually make whiskey and one of the reasons is because, let's say, you've grown your crop and you've harvested it and you get it ready for the winter, but you have an excess amount.
• 13:58
  Speaker 3: Or you're selling it an excess amount, well, or you're selling it well to sell corn or wheat or rye in the form that it's in is bulky and you have to ship it.
• 14:10
  Speaker 3: You have to take it into the store where people buy it.
• 14:12
  Speaker 3: You have to, or you got to send it down the river and it's bulky.
• 14:15
  Speaker 3: So and it's basically, you know, degrading.
• 14:22
  Speaker 3: The product will rot and you can't take it.
• 14:27
  Speaker 3: So a lot of times if you dry it out, it's fresh and being processed, opposed to buying it later in the growing, the next growing season, the silo at the end could there can be lots of stuff can happen to the corn.
• 14:51
  Speaker 3: So what they wanted to do was take that excess corn uh, enough for the once they had it, they sold off for the food purposes and then, or the cattle, but it was the excess corn and instead of letting that rotten go to waste, they distilled it.
• 15:11
  Speaker 3: And the distilling process is very unique.
• 15:14
  Speaker 3: You know, you've got moonshiners, made whiskey and then, as we kept going through time, you know they also made moonshine.
• 15:25
  Speaker 3: Now, the difference between moonshine and whiskey Well, I mean the main difference is when you make moonshine, you do it illegally because that's a definite admission, but the standard moonshine a lot of times.
• 15:37
  Speaker 3: So let's just go through the process.
• 15:40
  Speaker 3: You take the grains, you grind them up.
• 15:42
  Speaker 3: Um, mills will grind it up, same as if you were grinding for flour or wheat.
• 15:48
  Speaker 3: You know, you grind, grind it up into fine particles.
• 15:51
  Speaker 3: It is a little bit different the particles, as what you would do for flour, opposed to grinding, uh, for distilling.
• 16:00
  Speaker 3: But you take.
• 16:02
  Speaker 3: You take, uh, the, let's just say for whiskey.
• 16:05
  Speaker 3: Um, you're going to use corn, you're going to make a rye, and so what you do is you uh, cook it first, and the definition of cooking is uh, you add your corn and and we were doing this this past weekend and there's different levels of temperatures that cook better, and you're talking about bringing the water.
• 16:27
  Speaker 3: They brought the water to a boil and then they dropped it down and they added the corn and they added the rye, first the corn and then the rye, and then they basically were mixing it and then the rye, and then they basically were mixing it and as the temperature cooled from about 180 to 160 at about 160, I, I think I want to say I'm not sure, but it was dropping it down to between 160 and 140 they added the barley.
• 16:57
  Speaker 3: Now they were mixing in a wooden barrel, I mean in a bourbon, you know, a charred wooden barrel.
• 17:04
  Speaker 3: That's where they were doing the mixing.
• 17:07
  Speaker 3: And then, once you get everything, now, when they were adding, they added a little barley initially, which breaks up the corn and it breaks up the rye so that it doesn't get all thick.
• 17:21
  Speaker 3: But you can see that it's when you're doing this it's got to dissolve and you're trying to get it to dissolve overall, the best possible way that you can get it to dissolve.
• 17:32
  Speaker 3: So, oh, alan's watching.
• 17:33
  Speaker 3: Oh, great, now I'm going to get.
• 17:37
  Speaker 3: Hey, alan, typically, grain intended for moonshine is more coarse than grain for whiskey.
• 17:43
  Speaker 3: See, this is why I'm very happy that Alan is on.
• 17:48
  Speaker 3: So there you go For moonshine.
• 17:50
  Speaker 3: The grain is a little bit coarser and then in a lot of cases they add sugar to help with the breakdown or the fermenting.
• 18:02
  Speaker 3: With the breakdown or the fermenting, I mean they don't have to, but that is a standard procedure, if I'm not mistaking.
• 18:09
  Speaker 3: So that would be one that Alan could answer and say yes or no on that one.
• 18:15
  Speaker 3: But you know, you're talking sugar shine, but adding different types of sugars to help, um, help the yeast uh, convert the alcohol.
• 18:24
  Speaker 3: Now, I know that you can uh now, once you're doing this and you add the bar, okay, so here he goes.
• 18:32
  Speaker 3: He said 190 on the wheat and rye and oats and 140 on the malt.
• 18:36
  Speaker 3: So yeah, that's what.
• 18:37
  Speaker 3: But we added at 152 because the grain dropped water temperature.
• 18:42
  Speaker 3: Yes, so you were shooting for the 145, but you knew that you had to be a little higher because the temperature of the grain would drop the water temperature.
• 18:53
  Speaker 3: So there you go.
• 18:54
  Speaker 3: So you start off with the wheat and the rye and the oats and same with the corn, if I'm not.
• 19:01
  Speaker 3: Not mistaken, if you're adding corn and then uh 145 to add the malt.
• 19:07
  Speaker 3: Now, initially you add a little bit of malt like a handful of the malt, if I'm not mistaken so that the, the malt actually starts breaking down the, the sugars in the grains, so that they dissolve better.
• 19:25
  Speaker 3: The rye we would have done the rye at 168 to 170 for 20 minutes, oats at 165 for 15 minutes.
• 19:35
  Speaker 3: So Alan's talking about when you add them into the water and then, as it cools down, it dissolves better at these temperatures and and it also is as far as making your mash and getting it ready to get ready to start the fermentation yep for alpha, um, yeah, amylese.
• 20:03
  Speaker 3: And so, uh, he said, yeah, they added a handful for alpha amylese.
• 20:10
  Speaker 3: That that's as good as I can say it.
• 20:13
  Speaker 3: And so now we are getting very specific, because this is really great, because alan joined us and I really appreciate that, because this is about making whiskey.
• 20:23
  Speaker 3: Now the the whole thing when you make it at a distillery, um, whether you pot still or column still, the up front aspects are very similar.
• 20:33
  Speaker 3: Now, in a lot of so I've heard so barley Barley is added, so that the sugar chains when you cook from the wheat, from the rye, from the corn, are longer, and yeast needs the sugar chains to be shorter.
• 20:56
  Speaker 3: The shorter the sugar chain, the better.
• 20:58
  Speaker 3: The yeast can have one-half grains a gallon to one half sugars per gallon, yes, so so the corn.
• 21:09
  Speaker 3: And so when you have the corn, the wheat, the rye, you need those sugar chains to be broke down.
• 21:15
  Speaker 3: So when the yeast is added it can convert the alcohol at a much better rate.
• 21:20
  Speaker 3: If they're too long it causes changes in flavors because it doesn't all convert to alcohol.
• 21:33
  Speaker 3: It introduces other chemicals in there that aren't great for distilling.
• 21:39
  Speaker 3: So you want to basically have those sugar chains short so that when you do add the yeast, the alcohol conversion is at its best.
• 21:50
  Speaker 3: Now he also says for moonshine that it's pretty typical to add sugar.
• 21:56
  Speaker 3: Alpha breaks starch into long-chain sugars.
• 22:01
  Speaker 3: Beta from malt breaks long sugars into short chains ones.
• 22:05
  Speaker 3: Perfect, thank you, that is perfect.
• 22:09
  Speaker 3: So now, with most, he says with most moonshines, it's one half grain per gallon and one to two pounds sugar per gallon.
• 22:22
  Speaker 3: Gallon and one to two pounds sugar per gallon.
• 22:27
  Speaker 3: So once again, that, um, when you're making the moonshine, that makes that, uh, when you add the yeast, uh, sugar is like the that you add is like the shortest, shortest chain there is.
• 22:37
  Speaker 3: So the, the yeast will really they like that so once you have everything cooked and you have it down now what's the temperature that you is it?
• 22:51
  Speaker 3: I want to say what's the temperature that's best for yeast to convert sugar to alcohol.
• 22:56
  Speaker 3: I'm sure Ellen knows that I want to say it's around.
• 23:00
  Speaker 3: I want to say 70 to 90.
• 23:04
  Speaker 3: That's what I remember.
• 23:05
  Speaker 3: But he's going to pitch in right here.
• 23:08
  Speaker 3: I'm relying on Alan for this podcast.
• 23:11
  Speaker 3: It's kind of cool.
• 23:12
  Speaker 3: But so once you have the, you have it cooked and it's you have it into the fermentation tub.
• 23:22
  Speaker 3: This is where you add your yeast and then you want to keep the temperature that's most conducive for the yeast to convert the sugar to the alcohol.
• 23:34
  Speaker 3: Now, in natural fermentation, which is something Alan is really good at, capturing yeast.
• 23:41
  Speaker 3: He goes around and has captured yeast at many different sites.
• 23:47
  Speaker 3: I think that's we all know that.
• 23:50
  Speaker 3: The yeast itself uh, here we go.
• 23:54
  Speaker 3: He says on sugar type most grains 85 to 90.
• 23:58
  Speaker 3: Brandy typically 65 to 70.
• 24:01
  Speaker 3: Okay, so that's okay.
• 24:03
  Speaker 3: We got Barrelhead coming in Hopefully he is able to connect to the audio and the video and so we've got 80 to so there you go for whiskey.
• 24:15
  Speaker 3: It's a little bit different than Brandy.
• 24:17
  Speaker 3: So 85 to 90 and you want to keep that?
• 24:20
  Speaker 3: How's it going?
• 24:22
  Speaker 3: Can you hear me?
• 24:24
  Speaker 3: No, no audio yet.
• 24:27
  Speaker 3: All right, there he goes.
• 24:28
  Speaker 3: Are you there?
• 24:29
  Speaker 3: You are connected.
• 24:30
  Speaker 3: Yeah, yep, we're right now in the middle of going through distilling.
• 24:35
  Speaker 3: So once we do that, then we'll go into the brand of that.
• 24:39
  Speaker 3: All right, so once you add, once you add the, the, the yeast to the now.
• 24:50
  Speaker 3: Now there are a lot of people uh, I hear a lot of what at most distilleries, it's 72 hours, is what for it to the yeast to basically convert the sugar you know, to alcohol and that, that, once that process has happened now some people, a natural fermentation, but the 72 hours seems to be now I've heard of a 36 hour at one place, but that seems to be I don is as it's taking those grains and converting the sugar to alcohol.
• 25:35
  Speaker 3: There is a cap on it with all those grains and it's like at one point, once it's finished, the cap drops and so those grains are at the bottom.
• 25:57
  Speaker 3: But you know, it's almost like an oatmeal, a sour oatmeal, when it's at this point, when it's converting those sugars to alcohol.
• 26:08
  Speaker 3: But once you have that and it's finished, it's distiller's beer.
• 26:12
  Speaker 3: That's what they call the distiller's beer.
• 26:14
  Speaker 3: It's a form of beer that you then now can put into the still.
• 26:21
  Speaker 3: Now, when you're talking about distilling whiskey, there's a lot of things that go.
• 26:28
  Speaker 3: There's two ways of doing it or a lot of different ways.
• 26:30
  Speaker 3: There's a lot of different type pot stills.
• 26:33
  Speaker 3: I mean, you can use wood burning to heat your pot still.
• 26:41
  Speaker 3: You can use gas to heat your pot still.
• 26:42
  Speaker 3: You can use steam to heat your pot still.
• 26:43
  Speaker 3: You can use gas to heat your pot still.
• 26:44
  Speaker 3: You can use steam to heat your pot still.
• 26:46
  Speaker 3: So all these different um ways of doing doing that.
• 26:50
  Speaker 3: And then there's the column still with a pot still, and we're just going to review this kind of quickly uh, a pot still.
• 26:58
  Speaker 3: You basically are it's a single run, so you basically fill it up, you run everything.
• 27:03
  Speaker 3: Basically are it's a single run, so you basically fill it up, you run everything, and then, once it's done, you would then work on doing it.
• 27:12
  Speaker 3: If you wanted to, you would run it again, but each time it's a single run and each time you do those runs they have when you are creating alcohol.
• 27:21
  Speaker 3: Those runs they have, uh, when you are creating alcohol.
• 27:27
  Speaker 3: Uh, alcohol and and yeast converting sugar is used in a lot in jet fuel and it's used in cement, uh different petroleum products and it's used in um, you know, acid acetone, uh.
• 27:39
  Speaker 3: Nail polish remover.
• 27:40
  Speaker 3: It's used in rubber cement thinner.
• 27:42
  Speaker 3: It's uh.
• 27:44
  Speaker 3: Alcohol is used to those.
• 27:46
  Speaker 3: Those chemicals that you can get from distilling are used, you know are harsh chemicals and that's what you get when you're distilling in your heads, uh, the top, the first part of the run, when you're bringing it up, and there's lots of different ways of telling when this is over.
• 28:06
  Speaker 3: It's taste, it's you know, it's smell, people, it's proof of what proof it's gotten to.
• 28:16
  Speaker 3: So that first part of starting up the still, you've got to get it going and you've got those unwanted chemicals that you have to get off the still.
• 28:27
  Speaker 3: Then that leads into what they call the hearts, the heart of the run.
• 28:32
  Speaker 3: That's the stuff that you use for making whiskey.
• 28:37
  Speaker 3: And then there's the tails, and that's when you get towards the bottom.
• 28:43
  Speaker 3: Now there's a lot of things you can do.
• 28:45
  Speaker 3: I mean, honestly, if the still keeps up too hot, you can scorch it.
• 28:52
  Speaker 3: If the grains are not put in properly, you can burn it.
• 28:56
  Speaker 3: I mean, this is a skill, it's not something just that anybody.
• 29:01
  Speaker 3: You've got to really kind of go through it and learn.
• 29:06
  Speaker 3: There's no doubt about it.
• 29:07
  Speaker 3: Now, a column still is a continuously running still where the heads and the tails are dealt with by how they hold it, by how they hold it by the level of a tall still as they're going.
• 29:27
  Speaker 3: These things are going across the, these plates on the way up and turning the steam or and that you know they're, they're vaporizing, and then they have what they call doublers and you know thumpers.
• 29:38
  Speaker 3: A thumper is usually on the.
• 29:40
  Speaker 3: You know there's a secondary run that helps you deal with these chemicals.
• 29:48
  Speaker 3: So when you're doing the, when you're running a column, still getting those chemicals out completely is impossible and so some of those chemicals are in there.
• 30:02
  Speaker 3: Completely is impossible, and so some of those chemicals are in there.
• 30:07
  Speaker 3: Um, most column stilled.
• 30:08
  Speaker 3: Uh, whiskey, um needs the barrel, uh, you just don't pull the clear off and you don't see a lot of people selling.
• 30:15
  Speaker 3: Now the white dog.
• 30:17
  Speaker 3: But you know a lot, you know so.
• 30:21
  Speaker 3: So, when you're dealing with the column still now, when you're dealing with a pot still, you might see that that clear whiskey or the moonshine most moonshines made on pot stills and clear whiskey, that type of stuff you can do.
• 30:34
  Speaker 3: Because of the fact that you're manually removing these things, it all looks the same.
• 30:48
  Speaker 3: I mean, it comes out clear, it looks like water, but you know when those heads are happening.
• 30:55
  Speaker 3: Or you dump them out.
• 30:56
  Speaker 3: Now, a lot of times people use the tails when they're finished.
• 31:02
  Speaker 3: They'll use the tails.
• 31:02
  Speaker 3: When they're finished, they'll use the tails and they'll dump it into the next run.
• 31:05
  Speaker 3: When they do it into the still, when that distiller's beer, they add it in and then you can get more out.
• 31:12
  Speaker 3: You get more out of it.
• 31:14
  Speaker 3: So, right, there is the process of how whiskey is made.
• 31:19
  Speaker 3: Now, if you want to come to bourbon, there's a lot of rules on bourbon.
• 31:24
  Speaker 3: Uh, bourbon, actually, when it gets into that distilling, uh, you've got to um, you can't take it off the still any higher than 160 proof.
• 31:35
  Speaker 3: Vodka, gin, uh, and rum, all can come off at one 80, one 90.
• 31:42
  Speaker 3: And you know, and rum, all can come off at 180, 190, and the higher proof, when you distill something at a higher proof.
• 31:47
  Speaker 3: What happens is you can get more volume when that comes off.
• 31:52
  Speaker 3: You get more volume because of the fact that when you dilute it down to 80 proof, you add more water to get there.
• 32:01
  Speaker 3: So when you're getting more water to get it to 80 proof opposed to if you take it off at 160 you don't have to add as much water.
• 32:10
  Speaker 3: So you're talking about volume.
• 32:12
  Speaker 3: So when you're talking about vodka, rum, and even you can go higher, they get, they're able to get more volume because they it comes off the still at a higher proof.
• 32:23
  Speaker 3: Then there's also what the barrel entry is, and so when you you can't take it, you got to take it off lower than 160 and it can't go into the barrel any higher than 125.
• 32:38
  Speaker 3: So a lot of people will distill at 140 so they don't have to add as much water when it goes into the barrel.
• 32:44
  Speaker 3: So bourbon has to go into a new charred oak barrel and it has to go in at no higher than 125 proof.
• 32:53
  Speaker 3: It can come off the still lower than 160, but not higher.
• 32:57
  Speaker 3: And then the last uh.
• 33:00
  Speaker 3: Once it's in, uh, it's gotta be a new charred oak barrel put in, uh made in the United States.
• 33:14
  Speaker 3: So anywhere in the United States you can make bourbon.
• 33:15
  Speaker 3: And then it has uh, has to be at least 51% corn.
• 33:17
  Speaker 3: Uh, and it can be any other four grain bourbons, whatever, as long as it's 51% corn, it's good.
• 33:22
  Speaker 3: Uh, and then the last is uh, it has to be higher than 80 proof.
• 33:30
  Speaker 3: In the end A lot of uh people will take it out, but it can't be any lower than 80 proof.
• 33:35
  Speaker 3: So there we go for distilling.
• 33:37
  Speaker 3: I thank you, alan Bishop, for helping me out on some of the.
• 33:42
  Speaker 3: Uh know the facts that you were giving me along the way as far as when we were doing the, when we were making cooking the mash, so that was something that was very you know the percentages and everything were and the temperatures was.
• 34:00
  Speaker 5: I appreciate it and everything were and the temperatures was, uh, I appreciate it, that's, that's what I would like to see in person sometime, because I deal with brewing all the time.
• 34:10
  Speaker 5: Yep, we like.
• 34:11
  Speaker 5: Royce.
• 34:11
  Speaker 5: He only likes to tell me we quit.
• 34:13
  Speaker 5: I mean, we don't go past that point.
• 34:17
  Speaker 5: So I've always appreciated when he tells me that yeah, I do want to see it in person.
• 34:24
  Speaker 3: Yeah, but it's like in brewing.
• 34:26
  Speaker 3: So you know, I come from Milwaukee, so you've got the distiller's beer, so you're dealing with barley and hops.
• 34:37
  Speaker 3: You know what I mean.
• 34:37
  Speaker 3: You're not dealing with that um corn and you're in wheat and all that, the barley and hops.
• 34:44
  Speaker 3: So when you're doing a cook before and then you're, then you do that cook and then when you let that ferment it's pretty much liquid.
• 34:55
  Speaker 3: You know what I mean?
• 34:56
  Speaker 3: I've been been at Miller and watched them do those cooks and then the liquid and then they let it ferment.
• 35:03
  Speaker 3: You know, now I don't know what you add.
• 35:06
  Speaker 3: You just add yeast to that right to let it ferment Yeast to it.
• 35:11
  Speaker 5: We have some that will dry out, so we'll deal with some of the hop afterwards that fall out towards the bottom.
• 35:18
  Speaker 5: So we'll deal with some of the hop afterwards that fall out towards the bottom.
• 35:21
  Speaker 5: So if we want to use that yeast again, you just basically have to get through that hop to get through back to that pure yeast before you use it for another brew.
• 35:30
  Speaker 3: Okay, well, you know, as far as what's left over at a brewery.
• 35:39
  Speaker 5: For the most part it is liquid.
• 35:42
  Speaker 3: That's what I mean.
• 35:42
  Speaker 3: Whereas what's left over for a distillery, they call it stillage and they basically, if you're a large distillery, you basically that stillage is filling up.
• 35:56
  Speaker 3: You know, like what are the milk trucks?
• 36:02
  Speaker 3: You know they just keep filling those.
• 36:05
  Speaker 3: The trucks that hold liquid, whatever that's called.
• 36:10
  Speaker 3: They fill those up consistently and then they ship it to.
• 36:15
  Speaker 3: They're shipping it to the farmers.
• 36:20
  Speaker 3: A lot of times now, like for instance, middle West, they have a drying system and if you dry your stillage it becomes worth a lot more.
• 36:29
  Speaker 3: So when they built that new distillery down there, they're actually drying their stillage, whereas, like at Bardstown Bourbon Company, I mean, the stillage is like is being processed and those trucks just keep coming and coming and coming and it's given back to the farmers for cattle feed.
• 36:47
  Speaker 5: That's what we do with our spring grain we give it back to farmers.
• 36:51
  Speaker 3: Yeah so, and then some places, some of the small places, it's like they don't get all.
• 36:58
  Speaker 3: You know, the big places get all that, pretty much squeeze all the alcohol out, but the some of the smaller places they don't get it all out.
• 37:07
  Speaker 3: And the truck they'll the.
• 37:09
  Speaker 3: The cows love it because it makes them drunk.
• 37:11
  Speaker 3: They actually know it's coming it's.
• 37:14
  Speaker 3: So we were at the barrel uh barrel room in uh in Lexington and they give it in 55 blue gallon drums, you know the plastic drums, and they get three or four a week and the farmer comes for it and he says that he has to stay in his pickup truck because the cows come running so fast, because they know what it is, that's how much they like it, so that's really kind of something.
• 37:38
  Speaker 3: And then, yeah, jamie says happy cows and so well, that's pretty much you know in a quick podcast nutshell.
• 37:51
  Speaker 3: But let's get to the old Forester.
• 37:54
  Speaker 3: What do you have there?
• 38:00
  Speaker 5: Barrelhead 1920.
• 38:04
  Speaker 5: And then the 100 proof rye, and then the bourbon.
• 38:08
  Speaker 3: Okay, I've got the 1920 and the 1910.
• 38:12
  Speaker 3: I've got the old Forrester 150 anniversary right there.
• 38:20
  Speaker 3: Then I got Justin.
• 38:25
  Speaker 3: When we went to Louisville, this was given to us at our Airbnb.
• 38:30
  Speaker 3: It's just straight 86 Old Forrester.
• 38:32
  Speaker 3: And then I've got the Rye Old Forrester, courtesy of super nash, and then I've got courtesy of um walker.
• 38:47
  Speaker 3: All these single barrels, okay.
• 39:36
  Speaker 3: So I'll quick.
• 39:37
  Speaker 3: I don't think I could.
• 39:38
  Speaker 3: I'll just let you know which ones I've got.
• 39:40
  Speaker 3: This is um old first or single barrel.
• 39:44
  Speaker 3: This is 128.4 proof and it is um uh.
• 39:50
  Speaker 3: Old forester.
• 39:51
  Speaker 3: Veterans day 2023.
• 39:53
  Speaker 3: this one is 138.9 and it is uh it's uh, I want to say mammoth liquors, old Forrester single barrel, this one that's the, and this one is um Fort Knox single barrel and this one is a Kroger's, uh one, 33.9.
• 40:20
  Speaker 3: So one of the things I want and it's I wish I we had a birthday bourbon right.
• 40:26
  Speaker 5: So let's.
• 40:27
  Speaker 5: I had one at the Conk Bar down in Key West.
• 40:33
  Speaker 3: Yeah, I've had it with Super Nash multiple times.
• 40:36
  Speaker 3: If they have birthday bourbon, we're drinking it.
• 40:39
  Speaker 3: He's bought me numerous pours of the birthday bourbon.
• 40:43
  Speaker 3: The birthday bourbon is the old forester brand's main brand.
• 40:47
  Speaker 3: Now they do have a couple uh distillery releases that they've released lately of different type.
• 40:55
  Speaker 3: Uh, you know things, but um, they therefore jackie z con was their master taster and she left, and then then they hired Melissa Rift.
• 41:07
  Speaker 3: Now Melissa Rift is a great story.
• 41:09
  Speaker 3: She's the master taster there right now.
• 41:11
  Speaker 3: She works with Chris Morris and they just hired who is the master distiller?
• 41:17
  Speaker 3: Chris Morris, but Caleb Trigo.
• 41:19
  Speaker 3: They just hired an assistant master distiller, which I think that's a very good thing to do, because a lot of times, while the master distiller which I think that's a very good thing to do, because a lot of times while the master distiller is running around doing great things and making videos and doing all the things they need to do to promote the brand you've got the assistant master distiller making the whiskey right.
• 41:37
  Speaker 3: So, uh, melissa uh is the taster, so that she kind of replaced.
• 41:44
  Speaker 3: But she started out as a tour guide in the industry and then, in November of 22, got hired at Old Forrester and has worked her way to become.
• 41:53
  Speaker 3: You know, and you know when you understand and taste and do all the things.
• 41:58
  Speaker 3: It's not a difficult thing.
• 42:00
  Speaker 3: I find that tasting whiskey is a passion, right, right, it's like doing the time and effort to understand.
• 42:09
  Speaker 3: A lot of people are like I don't taste that or I don't know this.
• 42:11
  Speaker 3: But training yourself to smell and taste is, is a skill that you can learn.
• 42:17
  Speaker 3: There's no doubt about it.
• 42:18
  Speaker 3: And then some, you know, the more you learn that skill, the more you do, the more you taste.
• 42:22
  Speaker 3: I mean, uh, evolving my palate from, you know, when I was a kid, where everything was just fire, to where I am now, was a journey, but at the same time, when we were able to do the aroma kits and do all that that allowed us to get to where we, you know, needed to go.
• 42:40
  Speaker 3: And melissa after, do you know?
• 42:42
  Speaker 3: She must have been tasting all along, even when she was a tour guide and in the industry, we all know when we go down there, don't you agree?
• 42:49
  Speaker 5: we meet the people in the industry and they love bourbon yeah, I mean it's not something you just jump into, I mean it.
• 42:56
  Speaker 5: It takes a lot of time to get to that point, a lot of training yeah, and evolution.
• 43:02
  Speaker 3: I really feel that you know your.
• 43:04
  Speaker 3: Your taste buds evolve as you go.
• 43:07
  Speaker 3: So you learn to taste the vanillas and caramels, but then you start to pick up chocolates and mints, and then you start to pick up, you know baking spices and you know those things to you to.
• 43:17
  Speaker 3: To pick up cardamom, you have to know what cardamom tastes like.
• 43:22
  Speaker 3: Or smells like you know what I mean those spices.
• 43:24
  Speaker 3: So a lot of times they say and this is not a cut, but because women were the people who always cooked, their smell and taste developed because it was very important for them to be able to smell and taste the food before they served it.
• 43:43
  Speaker 3: And I think that it's the same today not women, but men, chefs, and with that type of thing they develop their palates to be able to, um, you know, really make good food or, you know, in this case, good whiskey.
• 43:57
  Speaker 3: But we, but I always feel that who's tasting and blending every?
• 44:04
  Speaker 3: There's so many different palates, but the person, the team that's tasting and blending, they can really produce some good whiskey.
• 44:12
  Speaker 3: You know, and I'm excited about this 1920 I have here because I've this is the first time I'm revisiting it since we did the blind with young nose, and that tells you how long ago it was um, and I ended up liking old forester 100 above the, the, you know, the distillery, distillers row series, and this is the prohibition style.
• 44:39
  Speaker 3: This is the old, fine whiskey, the 1910 that took third place.
• 44:43
  Speaker 3: Um, this old forester 150, I'm excited to taste that right now because that was crazy.
• 44:52
  Speaker 3: Um, that took number one, and I still have now.
• 44:57
  Speaker 3: This happened two years ago, so if there's anything, this is a whatever two, two ounce bottle.
• 45:04
  Speaker 3: Right, so there's an ounce left, probably a little more, and it's been in the bottle for in a sample bottle for two years.
• 45:12
  Speaker 3: Oh wow, let's see what.
• 45:16
  Speaker 3: Let's give this one a try.
• 45:17
  Speaker 3: But I, while we're doing that, I have a little bit of history on brown foreman who makes old forester.
• 45:27
  Speaker 3: So let's just do that real quick, all right?
• 45:32
  Speaker 3: So?
• 45:33
  Speaker 3: So the brown and foreman distillery which greg schneider did work at uh, it was initially seagram's but it was formerly known as the Early Times.
• 45:45
  Speaker 3: The Brown Forman Distillery is home to Old Forrester bourbon and it was home to Early Times, but they've since sold it to Buffalo Trace.
• 45:57
  Speaker 3: So Early Times is no longer part of the Brown Forman family, it's Buffalo Trace.
• 46:06
  Speaker 3: But in 1870, george Gavin Brown, a young pharmaceutical salesman in Louisville, saw the need for a consistently high-quality whiskey that met medicinal standards.
• 46:16
  Speaker 3: At this time whiskey was the best anesthetic available and was prescribed for a host of ailments.
• 46:24
  Speaker 3: Anesthetic available and was prescribed for a host of ailments.
• 46:26
  Speaker 3: And you know, just because we discovered penicillin doesn't mean it still doesn't work on colds and that type of thing.
• 46:34
  Speaker 3: It still has medicinal value.
• 46:37
  Speaker 3: Branded barrels were sold in bulk and some retailers adulterated the whiskey in bulk and some retailers have dollar rated the whiskey.
• 46:47
  Speaker 3: In response, brown and his half-brother jts brown, which we know ct's favorite brand to put in in a used barrel, began selling old forester bourbon whiskey in sealed glass bottles to ensure its quality.
• 47:00
  Speaker 3: Um, for finding okay.
• 47:03
  Speaker 3: 1933, after prohibition ended.
• 47:06
  Speaker 3: The mash bill of old forester is 72 percent corn, a substantial 18 percent rye and 10 percent malted barley.
• 47:15
  Speaker 3: So the brown informant also makes jack daniels and they also make woodford reserve.
• 47:23
  Speaker 3: So Woodford Reserve and Old Forrester are the same mash bill.
• 47:29
  Speaker 3: So that is a very unique thing, you know.
• 47:33
  Speaker 3: But supposedly Old Forrester is column stilled and Woodford is half column stilled, half pot stilled.
• 47:46
  Speaker 3: So we all know what that is.
• 47:48
  Speaker 3: So that's, that's how you get the difference in flavor.
• 47:50
  Speaker 3: All right, um, barley, it undergoes a five-day fermentation and it has a 12 sour.
• 47:59
  Speaker 3: All right, the yeast strains are for.
• 48:04
  Speaker 3: Let's see, I'm going to go quick, go, okay.
• 48:09
  Speaker 3: So Old Forrester produces a robust, fruity white dog with spicy notes and citrus-ripe cherry aromas After passing through the beer okay, so we're just going through Old Forrester is poured into new charred oak barrels in a straight kentucky bourbon.
• 48:29
  Speaker 3: Um, the spirit is so then.
• 48:34
  Speaker 3: Okay, it's a tradition.
• 48:36
  Speaker 3: Brown informant whiskeys are traditional crafted bourbon with lots of body, uh, up front, fruit in the nose and palate and all the right notes of vanilla oak.
• 48:46
  Speaker 3: There is an 86 six-year-old bottling, a complex cracker of 100% proof bottling aged over eight years and a limited edition released as a commemorative to George Gavin Brown's birthday.
• 49:05
  Speaker 3: They are often experimental in an innovative.
• 49:09
  Speaker 3: So there you go.
• 49:11
  Speaker 3: There's a little history on old forester and brown forming.
• 49:16
  Speaker 3: Tiny, yeah, uh james wants to know what book you're reading oh, james wants to know what book it's called Michael Jackson's whiskey Bible.
• 49:25
  Speaker 3: It is the definitive world guide.
• 49:30
  Speaker 3: So yeah, that's a pretty cool book.
• 49:34
  Speaker 3: It gives you a history.
• 49:35
  Speaker 3: But you know, I purchased this almost right away, so this is like it's been.
• 49:42
  Speaker 3: It's so he is.
• 49:44
  Speaker 3: No, michaelael jackson is no longer alive, but they produced this, this one, to update the one he produced when he was alive.
• 49:52
  Speaker 3: So it goes through distilling and bourbon, but it gives you all the histories of the distilleries and they're in from the different regions.
• 50:01
  Speaker 3: So there's scott, it gives you scotch, irish.
• 50:03
  Speaker 3: So it works really good for us.
• 50:05
  Speaker 3: You know what I mean.
• 50:06
  Speaker 3: Getting that out of there, all right.
• 50:11
  Speaker 3: So I'm going to drink the anniversary blend first.
• 50:13
  Speaker 3: Let's see if I like it.
• 50:14
  Speaker 3: Wow.
• 50:34
  Speaker 3: So when we did uh, me and nash did the, when we did the moonshine university's uh, bourbon executive, bourbon, steward course, right.
• 50:38
  Speaker 3: So, old forester, I'm not all I like.
• 50:42
  Speaker 3: I said I like the banana note.
• 50:44
  Speaker 3: So if you get a single barrel with that banana note, I absolutely love it.
• 50:48
  Speaker 3: But there's some I don't like the peppery note, so let's just think about that.
• 50:54
  Speaker 3: Sometimes it's so peppery I can't taste anything else.
• 50:58
  Speaker 3: It becomes one-dimensional and it's not a pleasant thing for me Now once again for everybody out there.
• 51:04
  Speaker 3: This is just me.
• 51:06
  Speaker 3: Super Nash absolutely loves Old Forrester.
• 51:10
  Speaker 3: Single barrels he, any single barrel he can get his hand on, he will buy.
• 51:16
  Speaker 3: You know, he loves them.
• 51:18
  Speaker 3: So, but for me I've tasted more Old Forrester single barrels that weren't the greatest to me than I have that are the greatest, you know.
• 51:28
  Speaker 3: So it's just a whole process for me with old forester.
• 51:32
  Speaker 3: But I could tell you the birthday bourbon I don't think there's been a time I didn't like the birthday bourbon and I haven't been able to try their distillery only releases that they've been releasing.
• 51:44
  Speaker 3: But I'm we're trying to do that.
• 51:48
  Speaker 3: So the 150, I just put a little bit in there I enjoy this 1920.
• 51:53
  Speaker 5: I get the dark cherry and chopped it off the back.
• 51:58
  Speaker 3: This 150, I still have a little bit left.
• 52:01
  Speaker 3: I'm getting a lot of brown sugar on the front, I get the pepper spice in the back and I'm not getting a lot of banana.
• 52:13
  Speaker 3: So when we did this Moonshine University course they had a blind tasting and seriously I basically started tasting, tasting it and I could taste the bananas right off the bat.
• 52:28
  Speaker 3: So I knew it was old forester.
• 52:30
  Speaker 3: So I'm sitting next to nash and I'm like this is old forester.
• 52:33
  Speaker 3: So the guy's asking us questions about it and I'm like that's old forester, regular 86.
• 52:41
  Speaker 3: That's old forester, 100.
• 52:43
  Speaker 3: And then that's old forester, that's an old forester single barrel and I figure it's about 124.
• 52:51
  Speaker 3: And he and the the guy, the teacher, was like you're not supposed to be saying anything, you're telling everybody what it was and when it came out it was exactly that.
• 53:05
  Speaker 3: So I blind tasted with a brand and so it's the only brand, seriously, that I've ever been able to, you know, pick out the flavors.
• 53:16
  Speaker 3: I mean you don't know how many times I love jim beam and I and I could.
• 53:20
  Speaker 3: I love bookers and but sometimes I think it's Booker's and it's not.
• 53:25
  Speaker 3: You know what I mean.
• 53:26
  Speaker 3: There's some single barrels or there's some barrel strength that have that Booker taste, so that's hard for me to pick, but the Old Forester was perfect.
• 53:35
  Speaker 3: Now I'm excited on this plastic bottle.
• 53:38
  Speaker 3: Well, maybe wait.
• 53:40
  Speaker 3: Yeah, it's definitely, is it?
• 53:45
  Speaker 5: I didn't know you liked Booker's.
• 53:47
  Speaker 3: I love Booker's.
• 53:48
  Speaker 3: Booker's is why I got into this.
• 53:52
  Speaker 3: I'm not wearing a Booker's hat, am I no?
• 53:56
  Speaker 5: All right, so there's the Jesus, my tablet's sitting on a Booker's box right now Excellent.
• 54:03
  Speaker 3: Excellent.
• 54:03
  Speaker 3: So this is just Old forester 100.
• 54:12
  Speaker 5: Let's see your brother's watching I just saw that yeah does he know?
• 54:19
  Speaker 3: oh yeah, he does.
• 54:20
  Speaker 3: I'm hoping on this regular old Forrester, let's see.
• 54:25
  Speaker 3: Yep.
• 54:32
  Speaker 5: Banana.
• 54:33
  Speaker 3: Yeah, really smooth banana.
• 54:36
  Speaker 3: It's 86 proof.
• 54:39
  Speaker 3: Do you find it funny, now that you've been drinking bourbon, that when you remember back to a kid when you drank whiskey, how it was just hot, like the flavors and everything, I mean it's crazy to me.
• 54:54
  Speaker 3: You know what the difference is.
• 54:59
  Speaker 5: Probably how.
• 55:00
  Speaker 5: My wife drinks it now Like it's instantly turned away because of the heat.
• 55:04
  Speaker 5: My wife drinks it now like it's instantly she turned away because of the heat, where I pass that envelope where you can actually pick up the flavors and you know how you can get her to get around, that don't have her drink them.
• 55:19
  Speaker 3: If she does, just have her take a little right, but have her always smell it.
• 55:23
  Speaker 3: For that's how I with with roxy.
• 55:27
  Speaker 3: It was like I let her smell them.
• 55:29
  Speaker 3: She's like oh you do, I do smell that, or I do that and then take a very little sip, and it just eventually led to yeah, no problem her first tasting was at new riff.
• 55:44
  Speaker 5: That was her introduction, and that's barrel straight, isn't it?
• 55:53
  Speaker 3: yeah?
• 55:54
  Speaker 3: The single barrel.
• 55:54
  Speaker 3: We did the taste.
• 55:56
  Speaker 3: We stopped in one day and got uh, right when they were getting ready to introduce their rye.
• 56:01
  Speaker 3: So I got a taste, got a chance.
• 56:03
  Speaker 3: So this is courtesy of super nash this 1920.
• 56:08
  Speaker 3: So I'm gonna open that right now and let it air out okay now 1920, I believe, is 115 proof and 1910 is 93 proof.
• 56:22
  Speaker 3: So I just gotta get this, because this definitely has a neck pour right here.
• 56:27
  Speaker 3: Did you hear that?
• 56:31
  Speaker 3: All right, let's keep that open for a little bit.
• 56:35
  Speaker 3: Let that air out.
• 56:35
  Speaker 3: And I'm gonna go to the 1910.
• 56:37
  Speaker 3: Now this is 96 proof and it's old, fine whiskey and, and seriously so, so far on both the 150 and the Old Forester, I didn't get that sweet banana that I like, that I really pick up.
• 56:55
  Speaker 3: You know what I'm saying.
• 56:55
  Speaker 3: I'm hoping that.
• 56:58
  Speaker 5: I do.
• 56:58
  Speaker 5: Yeah, my brother that's watching.
• 57:00
  Speaker 5: He actually had that birthday bottle down the key list with me, ah yeah, the the years.
• 57:10
  Speaker 3: I'm just.
• 57:10
  Speaker 3: I just look forward to the years.
• 57:12
  Speaker 3: You, you do know whiskey won a birthday birthday.
• 57:16
  Speaker 3: Yeah, I know, you saw what I said to him right away.
• 57:19
  Speaker 3: I'm just like he put that in the group text and I'm just like F you, he won again.
• 57:25
  Speaker 3: I never win, not that I'm mad at him, I'm glad he won, but it's just like it would be nice for someone else to win.
• 57:34
  Speaker 5: My luck, I would have been able to win the $4,000 bottle.
• 57:37
  Speaker 3: No this 1910, which has been sitting for two years.
• 57:42
  Speaker 3: It could even be sitting for three.
• 57:45
  Speaker 3: Oh my God, that's spectacular Wow.
• 57:58
  Speaker 5: I'll have to dig up one of those.
• 58:01
  Speaker 3: Really All right.
• 58:03
  Speaker 3: You're going to think I'm crazy, but this tastes.
• 58:07
  Speaker 3: It's got a little bit of pepper, but it actually has green banana, Not real ripe, you know, not like runts, but ripe enough, not just a little green?
• 58:27
  Speaker 3: That's really good.
• 58:29
  Speaker 3: I'm excited because it's been a while now.
• 58:34
  Speaker 5: Oh, I think I think that was one of the bottles in that trio pack I won at the christmas party.
• 58:39
  Speaker 5: Ah, there you go.
• 58:41
  Speaker 5: I'm not giving it away to someone that night, so you shouldn't give stuff away.
• 58:44
  Speaker 5: You should keep it.
• 58:45
  Speaker 3: Ah there you go.
• 58:45
  Speaker 3: I'm not giving it away to someone that night, so you shouldn't give stuff away, you should keep it.
• 58:51
  Speaker 3: So this, what was I reading about?
• 58:54
  Speaker 3: Oh Woodford Reserve, okay, which is Brown, and Foreman also, which is partially the exact same mash bill that Old Forrester is so initially, but it's a little bit older aged.
• 59:07
  Speaker 3: But when oh Woodford they were talking about, it's right on Glens Creek, and then I thought of Glens Creek Distillery, yep.
• 59:23
  Speaker 5: Yep, I saw that.
• 59:24
  Speaker 5: My new shelf I put out, so are are you actually are you in your basement, yeah, okay, so you have a new shelf in your what put up three new bars down here.
• 59:36
  Speaker 3: I, I know you, you have a lot of bars.
• 59:39
  Speaker 3: I was just wondering why it was, how.
• 59:41
  Speaker 3: What made you so you're actually lower.
• 59:44
  Speaker 3: You're not at a bar, right, you're kind of there's a table in made you so you're actually lower.
• 59:46
  Speaker 3: You're not at a bar, right, you're kind of there's a table in front of you or are you at a bar.
• 59:50
  Speaker 5: I'm sitting at my bar.
• 59:51
  Speaker 5: It's just how it's propped up on those poker boxes.
• 59:54
  Speaker 3: Okay, but not the bar we were tasting at, not the big bar.
• 59:58
  Speaker 3: That is here we go.
• 1:00:02
  Speaker 3: We're going on a tour, there's the other, that's the tequila bar.
• 1:00:07
  Speaker 3: Mm-hmm.
• 1:00:11
  Speaker 3: All right, so you're facing that way?
• 1:00:13
  Speaker 3: Yeah, okay, you have a great man cave.
• 1:00:19
  Speaker 3: There's no doubt I was so happy when I got down there.
• 1:00:22
  Speaker 3: There's no doubt I was so happy when I got down there to share a pour with you right before Tampa Bay kicked the Packers ass did they?
• 1:00:33
  Speaker 3: I forgot, oh yeah really you did not forget.
• 1:00:37
  Speaker 3: I know that.
• 1:00:38
  Speaker 3: I'm glad that I was going to Covington.
• 1:00:49
  Speaker 3: That was one to miss for me.
• 1:00:53
  Speaker 5: I haven't has Nash worked on his with that wood.
• 1:00:55
  Speaker 3: I gave him the.
• 1:00:58
  Speaker 3: What with the with the bar top wood I gave him for the bar top.
• 1:01:03
  Speaker 3: Yeah, yeah, I think he's made it.
• 1:01:06
  Speaker 3: He's got it all on and done.
• 1:01:08
  Speaker 3: It's all done, except for he has to run his Ethernet underneath his house to get to the bar.
• 1:01:18
  Speaker 3: So he's been still in his.
• 1:01:20
  Speaker 3: You know, coming from the bedroom, I'm getting ready to pick up some wood from St John Arena.
• 1:01:26
  Speaker 5: Ben Stillen is, you know, coming from the bedroom.
• 1:01:28
  Speaker 5: I'm getting ready to pick up some wood from St John.
• 1:01:30
  Speaker 3: Arena yeah that'll be interesting to use all right, so this 1920 is what I'm tasting now.
• 1:01:39
  Speaker 3: Now, this is 115 proof, so this takes it to a different level.
• 1:01:44
  Speaker 5: I enjoy that.
• 1:01:52
  Speaker 3: I, I get what you said on this one.
• 1:01:58
  Speaker 3: I get the chocolate and cherries.
• 1:02:02
  Speaker 5: I still think the 10 is better than the 20 but this is way better than I remember do you think the proof is a difference for you also?
• 1:02:13
  Speaker 5: No, I remember.
• 1:02:13
  Speaker 5: Do you think the proof is a difference for you also?
• 1:02:18
  Speaker 3: No, I get the chocolate and the cherries and I get more pepper and, like I said, yeah, it's pretty good.
• 1:02:31
  Speaker 3: That's pretty good.
• 1:02:33
  Speaker 3: I mean, I will have to admit, the old forester is what I drink if I was doing my fantasy league and the the 1910 and the 20 prohibition style is what I'd be sipping by the fire, you know, outside tonight.
• 1:02:50
  Speaker 3: Just, you know, just that's more of a sipper.
• 1:02:53
  Speaker 3: The old Forster 1910 is a little bit more of a drinker.
• 1:02:57
  Speaker 3: All right, so let's hit a couple of these.
• 1:03:01
  Speaker 5: 1910 drank hotter than the 20.
• 1:03:03
  Speaker 5: What Walker thought that 1910 drank hotter than the 20.
• 1:03:12
  Speaker 3: I will tell you, walker, that might be the case, unless you let it sit for two and a half years and then revisit it.
• 1:03:20
  Speaker 3: I'm telling you, the two and a half years has mellowed that out.
• 1:03:27
  Speaker 3: You know what I mean.
• 1:03:28
  Speaker 3: So let's just get into that real quick.
• 1:03:30
  Speaker 3: Um, you've got a big bourbon collection, have you noticed?
• 1:03:35
  Speaker 3: Uh, the more that you let something, you you can't drink all your bourbon, just like.
• 1:03:41
  Speaker 3: It's not possible.
• 1:03:43
  Speaker 3: Right, we have so much, but you can drink the bottles that you like a little bit.
• 1:03:47
  Speaker 3: But when you let a bourbon sit for a while because it gets pushed to the back of the rows and then you're always drinking new bourbon, I mean, don't you find that when you revisit some of those, they really get better?
• 1:04:03
  Speaker 3: yeah, yeah no, we were talking about if it gets too low.
• 1:04:07
  Speaker 3: Now, what's really weird is that I don't have anybody living here except roxy, and I know she doesn't come down and you know, if she wants a pour, I'm usually getting her the pour.
• 1:04:20
  Speaker 3: But my bottles will go down from time to time, especially the good ones, and you're going.
• 1:04:25
  Speaker 3: Why is that down?
• 1:04:28
  Speaker 3: I don't remember drinking that much, but it's like there's a certain amount, once you open it up, that you're going to lose to evaporation.
• 1:04:34
  Speaker 3: You just can't it happens.
• 1:04:37
  Speaker 3: So I was always thinking that it would be really cool one day to open up all my bottles, take the corks off and then go upstairs and then come back the next day and see what the basement smells like.
• 1:04:53
  Speaker 3: It's just like it would be like.
• 1:04:56
  Speaker 3: Will it smell like a rickhouse?
• 1:04:57
  Speaker 3: Like they'll all merge together, or you know what I'm saying?
• 1:05:02
  Speaker 3: So, all right, well, I do like the 1920 and I do so.
• 1:05:09
  Speaker 3: When we did the, the the blind, I would say I was not a fan of 1920.
• 1:05:14
  Speaker 3: It went into fourth place.
• 1:05:16
  Speaker 3: Now this is now we get into the fun part.
• 1:05:20
  Speaker 3: These are single barrels.
• 1:05:21
  Speaker 3: Let's start with the lowest proof 127, 138.
• 1:05:28
  Speaker 3: Do you have a single barrel there?
• 1:05:29
  Speaker 3: 128 and 138.
• 1:05:34
  Speaker 3: So one, oh, that's 133.
• 1:05:40
  Speaker 3: So 128.
• 1:05:41
  Speaker 5: It was funny.
• 1:05:45
  Speaker 5: I got to a party source about midday down in Newport by Renew Riff and I walked in and the guy grabbed the bottle of the single barrel off that front counter just as I was walking down the last one.
• 1:06:03
  Speaker 3: It happens, yeah, it happens.
• 1:06:06
  Speaker 3: So I I have to think about who I gave it to.
• 1:06:11
  Speaker 3: I think I gave it.
• 1:06:14
  Speaker 3: I want to say I gave it to, I think I gave it.
• 1:06:16
  Speaker 3: I want to say I gave it back to Nash.
• 1:06:18
  Speaker 3: I got a single barrel from the state.
• 1:06:22
  Speaker 3: I got it and there wasn't supposed to be an Old Forester release.
• 1:06:31
  Speaker 3: It was at my store.
• 1:06:32
  Speaker 3: He's like I got this.
• 1:06:34
  Speaker 3: I'm like okay, take it.
• 1:06:35
  Speaker 3: So I didn't, I didn't open it and uh, nash came and he, we opened it and we tasted it and it's from the state of ohio.
• 1:06:45
  Speaker 3: But what happened was the state of ohio lost that barrel and that got distributed before it should have.
• 1:06:52
  Speaker 3: So I was able to get that barrel, like four months before they released the old for the other barrels, for old forester.
• 1:07:00
  Speaker 3: So I had that and nash loved it.
• 1:07:03
  Speaker 3: So I, I believe I let him go home with that.
• 1:07:05
  Speaker 3: So so this single barrel is the one from fort knox.
• 1:07:14
  Speaker 3: This is where Walker is stationed in Kentucky.
• 1:07:20
  Speaker 3: So cheers Walker, let's see if we're gonna get some.
• 1:07:25
  Speaker 3: I'm just gonna shoot for.
• 1:07:27
  Speaker 3: Okay, that one's good.
• 1:07:40
  Speaker 3: Not too much pepper at 127.
• 1:07:43
  Speaker 3: I want to think it's a little bitter.
• 1:07:52
  Speaker 3: It's not peppery bitter, it's a little bitter.
• 1:07:56
  Speaker 3: It's not peppery bitter, it's just bitter Spicy.
• 1:08:00
  Speaker 3: All right.
• 1:08:02
  Speaker 3: So let's go up to the 128.
• 1:08:05
  Speaker 3: And this one is Veterans, the Veterans 2023.
• 1:08:13
  Speaker 3: I'm going to try that.
• 1:08:16
  Speaker 3: That try a little bit.
• 1:08:19
  Speaker 3: Oh yeah, it's, it's all just a little Ken Schreiner's watching.
• 1:08:34
  Speaker 3: That one is sweet with, yeah.
• 1:08:43
  Speaker 3: So these single barrels for me don't pull out enough of the banana and there's like a back thing going on.
• 1:08:55
  Speaker 3: So this is a 133, and this is the Mammoth Liquor Store.
• 1:09:00
  Speaker 3: So it must mean I want to go to the Mammoth Liquor Store because that is probably right outside the Mammoth Cave, right.
• 1:09:08
  Speaker 3: So I'm going to switch over.
• 1:09:11
  Speaker 3: We'll take this into a new glass.
• 1:09:13
  Speaker 3: All right, I have lots of expectations for this one Just a little.
• 1:09:20
  Speaker 3: Oh yeah, yeah, bananas and chocolate, that's a winner $1.33.
• 1:09:34
  Speaker 3: That's the Mammoth Liquor Store.
• 1:09:36
  Speaker 3: I believe that's what it is.
• 1:09:40
  Speaker 4: I thought I left you all a sample, but I'll drive a bottle over.
• 1:09:49
  Speaker 3: I don't know.
• 1:09:50
  Speaker 3: I don't think, jj, I don't think you left, I don't think, ooh, about that bourbon coming out next month he's talking about okay, so Ross is watching too.
• 1:10:05
  Speaker 3: Now it's good to see you, ross, or not see you, but know that you're watching.
• 1:10:12
  Speaker 3: So that mammoth wins right there.
• 1:10:16
  Speaker 3: And here comes one more.
• 1:10:23
  Speaker 3: We'll do the last one.
• 1:10:24
  Speaker 3: This one is the.
• 1:10:26
  Speaker 3: Oh my God, I think I got to put on this one.
• 1:10:32
  Speaker 3: I got to put the glasses on.
• 1:10:34
  Speaker 3: You know, this just is getting to be ridiculous.
• 1:10:41
  Speaker 3: Um, this is the Kroger.
• 1:10:45
  Speaker 3: So let's check this one out at one 38.9.
• 1:10:51
  Speaker 3: Ask JJ, what?
• 1:10:52
  Speaker 3: What bourbon he's talking about next month.
• 1:10:56
  Speaker 5: What bourbon he's talking about?
• 1:10:57
  Speaker 5: Next month.
• 1:10:57
  Speaker 5: What bourbon he's talking about?
• 1:10:58
  Speaker 3: Yeah, just ask him JJ.
• 1:11:15
  Speaker 3: When we went to he's JJ Jackson Stolen Wolf, where they honored veterans that distill and they picked, I believe, eight of them and they all came and Amanda and JJ showed them kind of what they do to make their whiskey and their moonshine.
• 1:11:36
  Speaker 3: And then Alan Bishop was there, there was a barrel maker, there was a bunch of stuff like that.
• 1:11:42
  Speaker 3: All right, let's see if this one does.
• 1:11:47
  Speaker 3: I think the Mammoth is the winner, because that's.
• 1:11:52
  Speaker 5: Yeah, I was looking up that liquor store.
• 1:11:54
  Speaker 5: There's multiple locations for the mammoth well, it says it's in campbellsville, kentucky, but there's also one in cave city, kentucky.
• 1:12:06
  Speaker 3: They're basically one and two so this one, from the, it picks up but it's finishing bitter.
• 1:12:13
  Speaker 3: There's a bitter taste.
• 1:12:16
  Speaker 3: So I would say so far, out of everything that I've tasted, the Mammoth Liquors wins the single barrel.
• 1:12:25
  Speaker 3: And hey Walker, if you could get me a bottle of that one, I'm on board.
• 1:12:33
  Speaker 3: If you could get me a bottle of that one, I'm on board.
• 1:12:35
  Speaker 3: And then I have to say Of the no-transcript, Go from there.
• 1:13:09
  Speaker 3: And then the last?
• 1:13:10
  Speaker 5: What?
• 1:13:11
  Speaker 5: Which one was the green bananas?
• 1:13:14
  Speaker 5: You said?
• 1:13:15
  Speaker 3: The green bananas was coming from Green bananas from one of them, oh.
• 1:13:23
  Speaker 5: I can't remember which one it was.
• 1:13:27
  Speaker 3: From one of the single barrels.
• 1:13:28
  Speaker 3: No, no, no, no, no.
• 1:13:30
  Speaker 3: The green bananas was coming from 1910.
• 1:13:34
  Speaker 3: 1920 picked up cherry and chocolate, and then this picked up the bananas.
• 1:13:40
  Speaker 3: This is ripe bananas at 133.9.
• 1:13:44
  Speaker 3: This is awesome.
• 1:13:49
  Speaker 3: And then let's go to what everybody freaks out about.
• 1:13:55
  Speaker 3: This is old Forrester Rye.
• 1:13:57
  Speaker 3: I mean, all I've ever been told is drink Old Forrester Rye, drink Old Forrester Rye.
• 1:14:04
  Speaker 3: Drink Old Forrester Rye because it drinks like a bourbon.
• 1:14:07
  Speaker 3: So we're going to try.
• 1:14:10
  Speaker 3: So supposedly the bananas on this are crazy like it's like rye with bananas.
• 1:14:21
  Speaker 3: So I'm gonna pour a little bit of this.
• 1:14:24
  Speaker 3: This is a single barrel, I believe.
• 1:14:28
  Speaker 3: Let me.
• 1:14:28
  Speaker 3: Let me read it, because now, nash, all the stuff that I get and I put it in different bottles and different.
• 1:14:38
  Speaker 3: You know, I get so many samples If there's no label on it or it's whatever, or someone just writes the proof, I don't have a memory, but Nash when he does it.
• 1:14:53
  Speaker 5: I've got some down in my thing that just say one through six on it.
• 1:14:57
  Speaker 3: Yeah, it's just like one through six of what?
• 1:15:01
  Speaker 3: Now, if you participated in CT's Christmas thing, that I know based off of the label.
• 1:15:10
  Speaker 3: But this is a single barrel rye barrel, so it's a single barrel rye barrel strength so this proof is 124 proof.
• 1:15:26
  Speaker 3: So old forester doesn't.
• 1:15:30
  Speaker 3: I mean, I see, you see the rye, but this, here we go.
• 1:15:34
  Speaker 3: I mean you see the rye, but this, here we go.
• 1:15:41
  Speaker 5: Well, my rye had probably a little of that.
• 1:15:43
  Speaker 5: What Did you say?
• 1:15:45
  Speaker 5: Yours was a single barrel.
• 1:15:47
  Speaker 3: Yeah, this is the single barrel rye that came out.
• 1:15:49
  Speaker 3: I have not tried that one.
• 1:15:55
  Speaker 5: I just had my 100.
• 1:15:55
  Speaker 5: I enjoy it though.
• 1:15:59
  Speaker 3: It's a really sweet rye, Like it's green, but it's like they added sugar.
• 1:16:08
  Speaker 3: It's almost syrup thicker watch this watch this watch leave a coating on your oh yeah it's.
• 1:16:32
  Speaker 3: The legs are like really really thick.
• 1:16:35
  Speaker 3: You see that, let's see if I can get one really good.
• 1:16:41
  Speaker 3: Yeah, it's seriously.
• 1:16:47
  Speaker 3: It's like I can taste the rye.
• 1:16:53
  Speaker 3: It doesn't have like a, it doesn't even have a celery.
• 1:16:58
  Speaker 3: It's almost like if you took that rye seed in rye bread and you took a bunch of them and you coated them in sugar and then ate them and then to think that this will get you drunk, ate them Candied, and then to think that this will get you drunk.
• 1:17:18
  Speaker 3: Yeah, candied rye, that is one of the most unique whiskeys, I think I ever.
• 1:17:26
  Speaker 3: So if this was a blackberry or it was some sort of fruit, even banana, I would say it tastes like cough syrup.
• 1:17:37
  Speaker 3: It's that thick, right, but it's rye spice.
• 1:17:48
  Speaker 3: It's just like it takes away the cough syrup aspect, even though it's thick like that and it's sweet like that.
• 1:17:56
  Speaker 3: That is unique so I'm assuming the the rye single barrels were pretty hard to find yes, this, but but they didn't go over as well as the bourbon single barrels, you know what I mean.
• 1:18:12
  Speaker 3: So they were a little bit available, there was a little bit when, but but then they were gone because they they don't produce them like they do the single barrels.
• 1:18:21
  Speaker 3: Yeah, nice.
• 1:18:26
  Speaker 3: Oh, you want to know what the burp was?
• 1:18:31
  Speaker 3: Bananas, it's like what I just burped bananas.
• 1:18:39
  Speaker 3: So if you combine 1910, 1920, mammoth, rye, old forester, regular 150, in the end you end up with or regular $150,000, in the end you end up with runts in your burps.
• 1:18:58
  Speaker 3: So, anyways, alright.
• 1:19:01
  Speaker 3: So when you had that with your brother, that poor in Key West, were you saying yeah.
• 1:19:12
  Speaker 3: Did you visit the Key West trading company?
• 1:19:17
  Speaker 5: Yes, I had my death in the afternoon.
• 1:19:18
  Speaker 5: We had a few other spirits there.
• 1:19:21
  Speaker 5: Another thing I like about that place was they have a community fridge.
• 1:19:27
  Speaker 5: So I brought some beer down with me and left it in the fridge.
• 1:19:32
  Speaker 5: There.
• 1:19:32
  Speaker 5: People can come in and kind of swap out a can from here, so there will be beer in that little fridge from all over.
• 1:19:39
  Speaker 5: You just tip.
• 1:19:41
  Speaker 5: Basically it's a tip-based.
• 1:19:44
  Speaker 5: You sample things, like where we went.
• 1:19:47
  Speaker 5: You sample things, you don't buy anything but you tipped.
• 1:19:54
  Speaker 3: Okay, but when you were with that fridge that you were putting yours in so you could take a couple out.
• 1:20:04
  Speaker 5: I would donate in and leave a tip and then pull a couple cans out and try.
• 1:20:08
  Speaker 5: Okay, yeah, I really enjoyed that place, but it was neat to know that kind of the story behind the death in the afternoon, also With Bill.
• 1:20:27
  Speaker 5: Do you know the full story there at the distillery, probably three weeks before I went down and I happened to see the labels?
• 1:20:40
  Speaker 3: sitting there at Dayton.
• 1:20:42
  Speaker 3: Yeah, okay.
• 1:20:48
  Speaker 5: That's when I learned that that was only down there.
• 1:20:51
  Speaker 5: So did you, but I don't know the full backstory of I'll give.
• 1:20:57
  Speaker 3: I'll give you the full backstory another time.
• 1:20:59
  Speaker 3: Yeah, it took me a while to figure it out.
• 1:21:03
  Speaker 3: Ellen bishop is a beta and gluco.
• 1:21:08
  Speaker 3: Brian said ellen bishop is beta and gluco the same.
• 1:21:15
  Speaker 3: So I don't know.
• 1:21:17
  Speaker 3: So Brian Silcott's on.
• 1:21:20
  Speaker 3: So, brian, he makes stills, copper stills.
• 1:21:27
  Speaker 3: So he's on.
• 1:21:28
  Speaker 3: I don't think.
• 1:21:29
  Speaker 3: Hey, brian, I don't think that Alan's there, but hopefully he responds.
• 1:21:36
  Speaker 3: I will.
• 1:21:37
  Speaker 3: After the podcast I will come back in.
• 1:21:43
  Speaker 3: I'll send him his question.
• 1:21:46
  Speaker 3: I'll ask that question for you.
• 1:21:49
  Speaker 3: All right Statement, although I never had the birthday Statesman, okay so.
• 1:22:01
  Speaker 3: Patty what I was getting a response to that.
• 1:22:07
  Speaker 3: I have yet to try the Statesman.
• 1:22:08
  Speaker 3: I have had it and it's good.
• 1:22:10
  Speaker 3: And I think, just, patty, the reason why Statesman is good is it's basically the movie the Kingsman.
• 1:22:19
  Speaker 3: So the Kingsman, they did the Statesman for the movie the Kingsman and if you noticed in the Kingsman, old foresters all over the place, but that is the one that everybody's you know you would drink.
• 1:22:35
  Speaker 3: So I will tell you, I bought my only bottle of the statesman, uh, for a friend and we shared that bottle and I bought it for him as a gift, but I was the one that killed three quarters of it in one night.
• 1:22:55
  Speaker 3: It was really good.
• 1:22:58
  Speaker 3: So I agree with you, patty, the statesman is really good.
• 1:23:01
  Speaker 3: But birthday bourbon is good.
• 1:23:03
  Speaker 3: I don't remember what I?
• 1:23:07
  Speaker 3: Yeah, I report the 1910.
• 1:23:12
  Speaker 5: Yeah, I'll have to.
• 1:23:13
  Speaker 5: I'll have to pick up a bottle of that just to try the difference between the two.
• 1:23:19
  Speaker 3: The 1910, like I said, is picking up that really good.
• 1:23:24
  Speaker 3: Not overripe banana, but a little bit underripe banana, not so green, it's not good, but I like that.
• 1:23:35
  Speaker 3: All right.
• 1:23:37
  Speaker 3: So anyways.
• 1:23:39
  Speaker 3: So what do you think of the brand?
• 1:23:44
  Speaker 3: Do you like the brand, I mean?
• 1:23:49
  Speaker 5: I do.
• 1:23:50
  Speaker 3: Honestly, I want honest opinion.
• 1:23:53
  Speaker 5: I'll be honest with you.
• 1:23:54
  Speaker 5: This is probably my second or third bottle of the 1920, but it was one of my first bottles that I was introduced to, so I enjoy it.
• 1:24:11
  Speaker 5: I mean, like you said, you have so many things over time, you're moving from one bottle to another.
• 1:24:19
  Speaker 5: There are a few bottles you've gone back and this is probably one of the out of 25 to 30 bottles that I've bought more than two times.
• 1:24:31
  Speaker 3: Yeah, it's like there are some that you revisit and keep going and keep going through, and, uh, I would say that the old forster 1920, like you're saying, uh, I did enjoy the the force first pour off that, there's no doubt.
• 1:24:49
  Speaker 5: so there, you go because, like with bear, weight beers and stuff like that, I enjoy when I pick up a cherry note and stuff like that, cherry and chocolate, I should say, and that's why I like this, because I do pick up that A lot in this bottle.
• 1:25:10
  Speaker 3: Alright.
• 1:25:10
  Speaker 3: So there you have it Old Forrester made by Brown and Foreman.
• 1:25:16
  Speaker 3: It's like they have a tasting room and tour at the distillery right there in Louisville.
• 1:25:28
  Speaker 3: So if you have a chance, check that out.
• 1:25:31
  Speaker 3: Melissa Rift is their master taster.
• 1:25:33
  Speaker 3: Check that out, melissa Rift is their master taster.
• 1:25:36
  Speaker 3: She's, you know, because I've been kind of trying to revisit Old Forrester because she's doing the tasting now opposed to Jackie Zekon, and when you know they had pushed Jackie so hard and made her you know who she is today there, and when she left you just wondered what was going to happen.
• 1:25:58
  Speaker 3: But you know, chris morris, and now, um, caleb, uh, trigo, uh, it should be, uh, going forward, fantastic, you know.
• 1:26:09
  Speaker 3: And they still are using some of this with, uh, the pot still, you know, mixing that to make the woodford.
• 1:26:18
  Speaker 3: And we've been down at woodford and they produce some damn good stuff down there too, I mean, and and all the old forester is being aged in rick houses, the, the classic kentucky rick houses.
• 1:26:29
  Speaker 3: You know, and then, and then you'd go to Woodford and those are in three-story brick houses.
• 1:26:36
  Speaker 3: So a lot of different things happen based off of the same mash bill and then ones being half pot, still, half column, still, there's a lot of different things that you can do, even if it's, uh, you know, the fermentation process and the um mash bill is the same.
• 1:27:03
  Speaker 3: What, once you go through and age it and mix it with other different ways of distilling it, um, very unique process on on this.
• 1:27:12
  Speaker 3: So, all right, everybody, thanks.
• 1:27:17
  Speaker 5: Uh, I just saw alan respond back.
• 1:27:19
  Speaker 5: I look forward to the next time I get a meet up with him with glucose enzymes, you don't need beta.
• 1:27:29
  Speaker 3: So yeah, so he came back and checked us out.
• 1:27:33
  Speaker 3: Thank, thank you.
• 1:27:35
  Speaker 3: We have to throw out.
• 1:27:36
  Speaker 3: Thank you, barrelhead, for showing up tonight.
• 1:27:39
  Speaker 3: I really appreciate it.
• 1:27:41
  Speaker 5: It's the past three or four weeks, I would say here.
• 1:27:44
  Speaker 3: Yeah, one thing after another but at this, that's life and that's how we all rolled.
• 1:27:50
  Speaker 3: You know that's what happens, but at the same time, I think this is our first one-on-one podcast.
• 1:27:56
  Speaker 3: It's great that you came in tonight.
• 1:27:59
  Speaker 3: You know everybody else, you know it's like CT.
• 1:28:02
  Speaker 3: It's Rachel's birthday, which you've got to give him it.
• 1:28:06
  Speaker 3: You know you can't.
• 1:28:07
  Speaker 3: He's got to.
• 1:28:08
  Speaker 3: He was just like no.
• 1:28:09
  Speaker 3: And then Super Nash, he's on his way to the beach.
• 1:28:15
  Speaker 3: I'm like you know he said no, but he said he had to pack.
• 1:28:20
  Speaker 3: I'm like what do you have to pack for the beach, nash?
• 1:28:24
  Speaker 3: You wear your speedo, that's it speedo and goggles carl.
• 1:28:29
  Speaker 5: Carl had a late dinner meeting, so that's where he was, yeah.
• 1:28:33
  Speaker 3: I know he had a late dinner meeting and whiskey, you know, that's fine.
• 1:28:37
  Speaker 3: There's a chance tomorrow night that we will be laying down what the new.
• 1:28:45
  Speaker 3: So we were always doing whiskey and tiny's rapid tasting and tiny's rapid tasting, so I wanted to call it whiskey.
• 1:29:02
  Speaker 3: Uh, it, just remove the whiskey and tiny, and instead of just calling it rapid tasting, um spit or swallow.
• 1:29:10
  Speaker 3: So we were Spit Saver, or it was Spit or Saver Wait.
• 1:29:22
  Speaker 3: Spit Saver, or there was one other.
• 1:29:25
  Speaker 3: He knows what it is, so we're going to try the new format.
• 1:29:31
  Speaker 3: So one thing is, is I, um we, I purchased uh outside, uh bar, breakfast, bar, bar kind of thing, so on the patio, so we might go live, if it's not raining tomorrow night, upstairs on the back, you know, on the back, uh deck, and just do it outside.
• 1:29:54
  Speaker 3: But spit is involved.
• 1:29:56
  Speaker 3: So what we're going to do, whether we like it, we love it, or it's just, you know, spit saver, or swallow, I don't know Whatever Spit saver, swallow, that would be the triple S's.
• 1:30:22
  Speaker 3: That's what's going through my mind right now's what?
• 1:30:23
  Speaker 3: But isn't that what's supposed to happen on?
• 1:30:24
  Speaker 3: That's how you get people to watch, right?
• 1:30:25
  Speaker 3: So you know, you got bikinis and bourbon.
• 1:30:26
  Speaker 3: I mean, if she gives it a really good thing, she goes into a bikini.
• 1:30:32
  Speaker 3: If it's okay, she, she just gets into shorts and a t-shirt.
• 1:30:35
  Speaker 3: So that rating system.
• 1:30:38
  Speaker 3: I just think everybody's going to want to see the spit.
• 1:30:42
  Speaker 3: We're going to be able to spit those out and I'm going to be critical.
• 1:30:48
  Speaker 5: I've seen you spit a rye out before.
• 1:30:50
  Speaker 3: What.
• 1:30:50
  Speaker 5: A certain rye what I've seen.
• 1:30:53
  Speaker 5: You spit a rye out before.
• 1:30:55
  Speaker 3: Yes, you did Angels.
• 1:30:57
  Speaker 3: Yep, that was a fun night at Mother Stewart's, that's for sure.
• 1:31:03
  Speaker 3: Yeah, I did.
• 1:31:04
  Speaker 3: It's a reel and I spit it out, and there was a fan and it just dissipated.
• 1:31:15
  Speaker 3: Yeah, spit it out, and there was a fan and it's just like it just dissipated.
• 1:31:21
  Speaker 3: Yeah, that was pretty cool, alright.
• 1:31:22
  Speaker 3: So everybody, thanks for joining us.
• 1:31:25
  Speaker 3: Barrelhead, we appreciate it.
• 1:31:27
  Speaker 3: This is, I would say, it's.
• 1:31:29
  Speaker 3: You know, you've been on a couple podcasts, just kind of whatever, but this is our first one on one, so it's official, so I appreciate it so much I enjoyed it.
• 1:31:40
  Speaker 5: I wish I I'll be available more here in the future.
• 1:31:43
  Speaker 5: It's just been a bad past few weeks, so no, I dude, that's.
• 1:31:48
  Speaker 3: That's what I tell everybody.
• 1:31:49
  Speaker 3: Um, I, you know, we it's.
• 1:31:52
  Speaker 3: Especially if we get get some of the future plans going, it would be cool.
• 1:31:59
  Speaker 3: We got a chance to be on TV in two different places, so I just keep working the angles to get us to where we need to be.
• 1:32:10
  Speaker 3: So it's been going good, like the T-shirt shout out to Amin.
• 1:32:16
  Speaker 3: Oh yeah, Yep, Great guy yeah for sure, so it's been going good, like the t-shirt shout out to Amin oh yeah, yep so yeah, for sure alright, everybody, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, make sure you check us out on YouTube, instagram, facebook and X, and then also on all the podcast formats, especially Apple I X, and then also on all the podcast formats, especially Apple iHeart and Spotify.
• 1:32:39
  Speaker 3: Remember good bourbon, good whiskey, equals good friends and good times.
• 1:32:45
  Speaker 3: Remember to drink responsibly.
• 1:32:49
  Speaker 3: Don't drink and drive and live your life dangerously.
• 1:32:54
  Speaker 3: Cheers everyone, cheers everyone, cheers.
• 1:32:56
  Speaker 3: Little Steve will take us out.
• 1:33:11
  Speaker 6: Oh, show me the way to the next whiskey bar.
• 1:33:16
  Speaker 6: Oh, don't ask why.
• 1:33:19
  Speaker 6: Oh don't ask why.
• 1:33:21
  Speaker 6: Show me the way to the next whiskey bar.
• 1:33:27
  Speaker 6: Oh don't ask why.
• 1:33:30
  Speaker 6: Oh don't ask why.
• 1:33:33
  Speaker 6: For if we don't find the next whiskey bar, I tell you we must die.
• 1:33:41
  Speaker 6: I tell you we must die, I tell you, I tell you, I tell you, we must die.