Latest / The Scotchy Bourbon Boys / Inside Barton 1792 With Ross Cornelissen Joining Us on His way Home from Ohio

Transcript

Inside Barton 1792 With Ross Cornelissen Joining Us on His way Home from Ohio · The Scotchy Bourbon Boys

• 0:57
  SPEAKER_00: Fourright.
• 3:03
  SPEAKER_00: Welcome back to the Scotchy Bourbon Boys.
• 3:07
  SPEAKER_00: Tiny here tonight, and I am gonna be switching around every oh that was a quick switch, and I gotta come over here and hit that switch.
• 3:15
  SPEAKER_00: That works out better for the recording.
• 3:17
  SPEAKER_00: Alright, in the house tonight, we've got Matt Lysin from Cleveland on the Rocks.
• 3:24
  SPEAKER_00: Welcome, Matt.
• 3:25
  SPEAKER_00: Great to have you here.
• 3:27
  SPEAKER_02: Yes, sir.
• 3:27
  SPEAKER_02: Thank you, Jeff.
• 3:29
  SPEAKER_00: I would say we could say Cleveland on the Rocks, and I think it's getting to the point, aka Scotchy Bourbon Boys.
• 3:36
  SPEAKER_00: Like uh we do a lot of stuff.
• 3:38
  SPEAKER_00: Like an altar.
• 3:40
  SPEAKER_00: Oh, like I'm just I'm I'm clicking and writing that right now.
• 3:45
  SPEAKER_02: That's the alter ego name right there.
• 3:46
  SPEAKER_00: That's uh yeah, and this is and this is that new air keyboard.
• 3:52
  SPEAKER_02: So it works with the glasses, right?
• 3:53
  SPEAKER_02: You're really typing and it's saying stuff in there, ain't it?
• 3:55
  SPEAKER_00: Yeah.
• 3:56
  SPEAKER_00: Yeah, just comments.
• 3:58
  SPEAKER_00: I'm just putting it in the comments right there on that air keyboard.
• 4:01
  SPEAKER_00: But, anyways, tonight.
• 4:02
  SPEAKER_00: Oh, I actually have an outline, so let's just see how that went.
• 4:06
  SPEAKER_00: All right.
• 4:07
  SPEAKER_00: Tonight we got we had boots on the ground here in Ohio.
• 4:11
  SPEAKER_00: We were me and uh Matt today, he up in Cleveland in the in the Brook Park area by uh it was it at proof.
• 4:17
  SPEAKER_00: Was he that proof today?
• 4:20
  SPEAKER_02: He was at proof in Strongsville from 11 to uh one.
• 4:24
  SPEAKER_00: 11 to 1.
• 4:25
  SPEAKER_00: And then he came down to Lake Bever Lakes Beverage, which is down by me in the Portage Lake area, and he was there from three to five, and I was able to get off work a little bit early.
• 4:36
  SPEAKER_00: You were able to get both of us got to see Ross in our own backyards.
• 4:40
  SPEAKER_00: It's just basically that he came to us, right?
• 4:44
  SPEAKER_02: Yeah, it was awesome.
• 4:46
  SPEAKER_02: Now, if anybody's down there yelling, Matt, when I walked in the door, and then all of a sudden Ross is over there like, Matt, you made it.
• 4:53
  SPEAKER_00: Well, if anybody doesn't know who Ross Cornellison, he is the master distiller at Barton 1792 distillery.
• 5:00
  SPEAKER_00: And one of the things that has been very unique, at one point a couple years ago, Sazerac, instead of making Barton a tourist destination, they deemed it a working distillery and they stopped all tours and just started concentrating completely on creating Fantastic Bourbon.
• 5:21
  SPEAKER_00: And that's about the time Ross came in.
• 5:24
  SPEAKER_00: He was originally a master distiller or a distiller at Ross and Squibb, which is MGP.
• 5:30
  SPEAKER_00: And he came over and Denny Kahn was the master distiller and was getting to the point where he was doing other duties in the in the company.
• 5:40
  SPEAKER_00: I believe Denny's still there and he works with Ross, and Ross has been the master distiller there, and you definitely can tell the difference in the last couple years in the the hot what the whiskey tastes like.
• 5:57
  SPEAKER_00: And I always tell Ross, I think he knows it's a we all know it's a team, but I tell him with the addition of him to the team, we all really like what's happening.
• 6:07
  SPEAKER_00: Even today, you know, he's gonna we're we're hoping he's gonna be joining us in a couple minutes.
• 6:14
  SPEAKER_00: In in a couple minutes, he's gonna come on the phone and we're gonna do everything we gotta do.
• 6:19
  SPEAKER_00: So we're gonna give him some questions, see what it is, hang out a little bit.
• 6:23
  SPEAKER_00: He's on his way back to Kentucky.
• 6:25
  SPEAKER_00: So hopefully we can we could keep the connection going while he's driving back to Kentucky.
• 6:31
  SPEAKER_00: But I mean, it's tonight's not just about 1792, it's about the understanding the people, the process, and the bourbon behind one of the most consistent names in the game.
• 6:43
  SPEAKER_00: But I will tell you, they were tasting the small batch.
• 6:47
  SPEAKER_00: And 1792 was one of the first bottles of small batch that I ever bought.
• 6:51
  SPEAKER_00: And when you think about that, when they were tasting that and you taste taste that small batch, that used to have a heavy oak flavor.
• 7:00
  SPEAKER_00: It really tasted like big time heavy bourbon to me.
• 7:04
  SPEAKER_00: And a lot of the small batches when I first got in, they're ex there all the other expressions, you know, foolproof at the time was just winning whiskey Jim Murray's whiskey bible, whiskey of the year.
• 7:16
  SPEAKER_00: I mean, they were doing some things, and when you tasted those other expressions, they were always better than a small batch.
• 7:23
  SPEAKER_00: But I even think the small batch, since Ross has been there, has turned into something that is kind of special.
• 7:29
  SPEAKER_00: Tasting it, it's a lot sweeter.
• 7:31
  SPEAKER_00: There's just not as much oak.
• 7:33
  SPEAKER_00: It's just kind of a fantastic thing.
• 7:35
  SPEAKER_00: So he should be joining us.
• 7:37
  SPEAKER_00: I mean, what's your what's your take?
• 7:38
  SPEAKER_00: What's what's your original take, Matt, when it comes to you know 1792?
• 7:45
  SPEAKER_00: And we know obviously it's somewhat decent.
• 7:47
  SPEAKER_00: Look at the bottles you got, right?
• 7:50
  SPEAKER_02: Right, absolutely.
• 7:52
  SPEAKER_02: I mean, honestly, my my go-to for if I'm sitting there cutting a video or doing anything, is there's sweet weed.
• 7:57
  SPEAKER_02: Like, I'm obsessed with drinking the sweet weed more than I am all the products until I got into the cognac, and the cognac's kind of winning me over now.
• 8:04
  SPEAKER_02: So, but all their products, all the way from the small batch to the single barrel to the bulletproof, they all have their place and they all are just fantastic anymore.
• 8:13
  SPEAKER_02: Like, I don't want their products.
• 8:15
  SPEAKER_00: Yeah, me too.
• 8:16
  SPEAKER_00: And it's just what's really cool is now they they had stopped it.
• 8:21
  SPEAKER_00: I had taken a tour with Super Nash, I believe we took it in 2020.
• 8:27
  SPEAKER_00: We had gone down for we had tickets to the festival, and the festival was canceled because of COVID and everything.
• 8:32
  SPEAKER_00: But distilleries were still doing minor tastings, and and and some of them were were shuttered and some weren't.
• 8:39
  SPEAKER_00: But when I went down there, we were able to do the 1792 tour, and that was kind of cool.
• 8:46
  SPEAKER_00: And that's when I picked up the bottle signed by Denny, and we were down there and whatever, and tried some other stuff.
• 8:55
  SPEAKER_00: And then when Ross took the, I met Ross at Scout and Scholar, and when he took the job, I got to, you know, talk talking with him.
• 9:05
  SPEAKER_00: He's such a great guy.
• 9:06
  SPEAKER_00: And we set up a podcast for the week before the Kentucky Bourbon Festival of that year.
• 9:15
  SPEAKER_00: And he took us, even though there wasn't tours as at with the podcast, he took us through, showed us everything that he was doing, and we got that inside information of what he was doing and how he did it.
• 9:26
  SPEAKER_00: And we got to see his desk on the way up on the fifth floor.
• 9:32
  SPEAKER_00: I think it's the fifth floor of the distillery by the right by the still.
• 9:36
  SPEAKER_00: I mean, it's really it he had this really cool elevator.
• 9:39
  SPEAKER_00: I I put out a a really cool we when he came and picked us up, he we were going up this.
• 9:44
  SPEAKER_00: I mean, it was a cool experience.
• 9:46
  SPEAKER_00: But now you watched Ross as you keep going and you see him speak at the different, you know, the festivals.
• 9:52
  SPEAKER_00: This last this, I think this year will be his fourth, but after those three festivals, you know, to see him mature, grow up, do all the things that he, you know, not that he he wasn't, but he's been so open to everything.
• 10:06
  SPEAKER_00: He's just been doing such a great job.
• 10:08
  SPEAKER_00: So, and you got to meet him.
• 10:10
  SPEAKER_00: When did you meet him for the first time?
• 10:11
  SPEAKER_00: This year at the festival.
• 10:14
  SPEAKER_02: I mean, I met him last year at Kentucky Bourbon Festival, but I didn't really talk to him too much because there's so many people there.
• 10:20
  SPEAKER_02: But I think when I actually connected with him and talked to him was at a New Orleans, the New Orleans Bourbon Festival, he was up there, we were smoking cigars, and I think it was like me, you, him, and Dante.
• 10:35
  SPEAKER_02: Right after Macaulay's wedding.
• 10:37
  SPEAKER_00: Okay.
• 10:39
  SPEAKER_00: Just making sure he didn't call.
• 10:41
  SPEAKER_00: All right.
• 10:42
  SPEAKER_00: And then right.
• 10:45
  SPEAKER_00: I mean, when when we met him at New Orleans, I mean that that was a much more intimate kind of place to see him because although Buffalo Trace and Sazerac, I mean Sazerac's backyard was the New Orleans Bourbon Festival.
• 11:03
  SPEAKER_00: We went to the Sazerac house.
• 11:04
  SPEAKER_00: He was pay he was pouring for us that night.
• 11:07
  SPEAKER_00: We got to see him at the festival each night.
• 11:10
  SPEAKER_00: We walked in, I think when we walked in the festival, that was the first.
• 11:15
  SPEAKER_00: You know, that was the first, I think.
• 11:19
  SPEAKER_00: Let me see.
• 11:20
  SPEAKER_00: I gotta make sure I got I believe.
• 11:26
  SPEAKER_00: There we are.
• 11:26
  SPEAKER_00: There he is.
• 11:27
  SPEAKER_00: I was just all right.
• 11:28
  SPEAKER_00: Let's see if I answer it.
• 11:30
  SPEAKER_00: All right.
• 11:31
  SPEAKER_00: Hey Ross.
• 11:34
  SPEAKER_03: Can you can you hear me?
• 11:35
  SPEAKER_03: How's it going, Johnny?
• 11:36
  SPEAKER_00: Oh, we can hear you.
• 11:38
  SPEAKER_00: How's it going?
• 11:41
  SPEAKER_03: It's going well.
• 11:42
  SPEAKER_00: Uh just driving back home.
• 11:45
  SPEAKER_00: How are you guys?
• 11:46
  SPEAKER_00: We're wonderful.
• 11:48
  SPEAKER_00: Matt, who you met earlier, he's joined us.
• 11:54
  SPEAKER_03: Hello again, Matt.
• 11:56
  unknown: How are you?
• 11:56
  unknown: How are you?
• 11:58
  SPEAKER_03: I'm good.
• 11:59
  SPEAKER_03: I'm good.
• 12:01
  SPEAKER_03: Had a great time in Ohio.
• 12:02
  SPEAKER_03: See ya, everybody.
• 12:05
  SPEAKER_00: Yeah, I mean, that was that was uh honestly, it was your Ohio tour, your introduction tour for Ohio.
• 12:12
  SPEAKER_00: Have you ever been up here before?
• 12:16
  SPEAKER_03: Uh not in this capacity.
• 12:18
  SPEAKER_03: I've done you know whiskey dinners and a few events in the past, but nothing nothing of this nature.
• 12:26
  SPEAKER_03: But you do I was pretty blown away.
• 12:29
  SPEAKER_00: But you do, don't you have family up here?
• 12:33
  SPEAKER_03: Yeah, but yeah, my wife's family is from the east side of Cleveland.
• 12:38
  SPEAKER_03: Okay.
• 12:39
  SPEAKER_03: She has cousins and and other extended family, like in the Medina area as well.
• 12:44
  SPEAKER_03: So yeah, they're all all northern Ohio, they're up there.
• 12:47
  SPEAKER_03: So I'm up there every once in a while.
• 12:49
  SPEAKER_03: Which is why I've done other events, but yeah, I haven't really done a full tour like we did, like we did this time.
• 12:56
  SPEAKER_03: So it was cool.
• 12:58
  SPEAKER_00: Yeah.
• 12:58
  SPEAKER_00: Oh, I mean, honestly, it was I I got the feeling I was just watching each event in different place yesterday.
• 13:06
  SPEAKER_00: You you had a couple you was it two events yesterday?
• 13:10
  SPEAKER_00: What or was it three?
• 13:11
  SPEAKER_00: Did you do a dinner last night?
• 13:14
  SPEAKER_03: Yeah, let's see.
• 13:15
  SPEAKER_03: Two, if we go back to the beginning, Tuesday was two events, and then I did a dinner in Loveland, Ohio with Bishop's Quarter.
• 13:25
  SPEAKER_03: Which was great.
• 13:25
  SPEAKER_03: That was a pretty big, pretty big dinner, and then yesterday I did a couple model signings in the Columbus area, followed by dinner at Oba in uh Delaware, Ohio.
• 13:38
  SPEAKER_03: And that is, man, talk about a selection.
• 13:41
  SPEAKER_03: I don't he's probably he has more models than he's missing, I think.
• 13:47
  SPEAKER_03: In the world of white skate.
• 13:49
  SPEAKER_00: Matt is aware aware of that place.
• 13:53
  SPEAKER_03: Genty's my guy, man.
• 13:54
  SPEAKER_03: That's awesome.
• 13:56
  SPEAKER_03: Genty, Genti was a lot of fun.
• 13:59
  SPEAKER_03: I uh last really getting to talk to him and uh getting to hear his story, which was which was super cool.
• 14:07
  SPEAKER_03: So that's just one more reason I love the world of whiskey.
• 14:11
  SPEAKER_03: Everyone's everyone's path in and around it is it's very unique.
• 14:15
  SPEAKER_03: So him being no exception.
• 14:18
  SPEAKER_00: So so okay, and then today you were up in up in the Cleveland, and then came back down towards Akron, and now you're on your way home.
• 14:26
  SPEAKER_00: But what's it like what's it like to come to Ohio?
• 14:32
  SPEAKER_00: I mean, in this capacity?
• 14:34
  SPEAKER_00: When you think about it, you know, when when we met just a few short years ago and and what you're doing, but I mean, to do a tour through Ohio, and then you have you know in-laws here, I mean, are they what how are they how do they react?
• 14:52
  SPEAKER_00: Do they come see you?
• 14:53
  SPEAKER_00: Or were they, you know, what I mean, were they like what's are they like what's going on, or but they just knew all along that you were just gonna be a famous master distiller?
• 15:05
  SPEAKER_03: Oh, I don't I don't think we can call me things, but that's okay.
• 15:10
  SPEAKER_03: No, I mean some are whiskey are whiskey folk, others are not.
• 15:14
  SPEAKER_03: So I I I saw a couple, but uh for the most part, you know, I like to see them at family gatherings.
• 15:21
  SPEAKER_03: So we always go up there generally for Thanksgiving, which is a blast.
• 15:24
  SPEAKER_03: And but in terms in terms of the event, yeah, Ohio, man, they they really showed out as a state.
• 15:33
  SPEAKER_03: I've I've been in a few other states or just regions of other states and done a few you know tastings or signings, but Ohio was the biggest by a long shot.
• 15:47
  SPEAKER_03: You guys love your bourbon and whiskey more than more than both.
• 15:52
  SPEAKER_03: So it was very cool to experience that, and I met so many, so many great people, and I guess I would call them whiskey fanatics, is probably my best description.
• 16:04
  SPEAKER_03: So I just yeah, I met I met a lot of passionate people, just passionate about bourbon in general, and then a few who were just you know they started their whiskey journey with 1792, and you know, took I got I got to talk to them and hear their stories.
• 16:20
  SPEAKER_03: And it just it was a good reminder of just how bourbon brings people together, and to see it in real life and be a part of those connections for several days up here was it was a real treat.
• 16:35
  SPEAKER_03: Uh yeah.
• 16:36
  SPEAKER_03: Miss miss being a pillary and miss my family, but it uh it was a very worthwhile trip.
• 16:44
  SPEAKER_00: Yeah, and then uh we we're seeing a lot of you this year.
• 17:35
  SPEAKER_00: Then I mean we're just you're just coming off of New Orleans, which I really think in New Orleans it was it was so cool to have you in your company's like that's their stomping grounds, right?
• 17:54
  SPEAKER_00: I mean, the Sazerac house and everything that that went on and how well they did it, and then you know, it was like there was that other sister brand there, and then there was you guys, and there was you, but there was nobody else.
• 18:11
  SPEAKER_00: So I really think you got showcased really well in New Orleans, and then the whole party, you know, the the kickoff party that night ending up at the Sazerac house, and uh, you know, with you serving, I mean, it was just amazing.
• 18:31
  SPEAKER_03: Yes, that was uh that was a bit of a last-minute trip, if we're if we're being honest, and uh I was a little iffy on how well it would go, but again, New Orleans was an absolute blast.
• 18:43
  SPEAKER_03: Uh so yeah, I'm I'm getting out there a little bit more than than I used to.
• 18:49
  SPEAKER_03: But yeah, that that opening night at the Sazrak house was it was so funny to see you know people like yourself and some other people who I know from Kentucky all the way down to New Orleans that are normally seeing in Bardstown, and then also meeting other people who you know from all over the country that that were big September 2 fans.
• 19:11
  SPEAKER_03: Uh yeah, it was just and I didn't think I was gonna be the one behind the bar.
• 19:14
  SPEAKER_03: I thought I was gonna be chatting with people, but honestly, that made the experience even a little more richer.
• 19:21
  SPEAKER_03: So it was a very good time.
• 19:25
  SPEAKER_03: And uh a lot of, I mean, well organized, a lot of a lot of great brands, people that you know I hadn't met, but maybe uh, you know, I knew about or brands I knew about, you know, I as a whiskey enthusiast myself, it really gave me the chance to go talk to people and learn about their brands in in detail too, both both on the large and and small small scale of the whiskey world.
• 19:51
  SPEAKER_00: Well, well, even a festival like New Orleans Bourbon Festival has uh, you know, Kentucky Bourbon Festival has a has some out NDPs, you know, there that are associated with Kentucky, but they might be outside, you know, different there than where they started.
• 20:08
  SPEAKER_00: But at the same time, the New Orleans Bourbon Festival had a lot of people from across you know different brands from across the country, right?
• 20:19
  SPEAKER_00: So when you when you think about that, I don't know why I'm getting uh feedback, but so did you get to meet people who in your prior work it's they were using what you had distilled?
• 20:37
  SPEAKER_00: You know what I mean?
• 20:38
  SPEAKER_00: Brands that use where you were before.
• 20:41
  SPEAKER_03: I mean, do you get to talk that's gotta be absolutely you know, it's like, oh yeah, I don't remember making that mash bill at at previous distilleries, or oh like why did you choose that one?
• 20:58
  SPEAKER_03: Or hey, that's a unique finish that I would have never thought to put on that on that particular match bill or or at that various age, or to do toasted, or different different barrel finishes.
• 21:09
  SPEAKER_03: So yeah, it was it was it was a good mix of yeah, NDPs and and small craft distilleries and then and some some of the big guys too.
• 21:19
  SPEAKER_03: So and again, that's where I met Matt, I believe, was down in with down in New Orleans.
• 21:23
  SPEAKER_03: So just one more just one more connection made all the way with uh with the good folks from Ohio.
• 21:30
  SPEAKER_00: Well, uh just so you know, anybody that that you would Matt, you could you go ahead, talk real quick about meeting Ross.
• 21:39
  SPEAKER_02: I was like the first the first night that I met Ross, you were doing the tasting, and I kind of got sidetracked before I got up to where the tasting room was and couldn't find it.
• 21:48
  SPEAKER_02: And then I ended up coming in right at the end.
• 21:51
  SPEAKER_02: And you poured me a sweetweed and uh foolproof, I'm pretty sure.
• 21:54
  SPEAKER_02: And then we talked to you for a couple minutes, but then you had to go.
• 21:57
  SPEAKER_02: Then the next day when we met you up again on the roof, I think that was only interviewed on the live.
• 22:03
  SPEAKER_02: And then we actually got to talk to you, and I'm like, dude, he's super nice, man.
• 22:06
  SPEAKER_02: This is awesome.
• 22:08
  SPEAKER_02: That was that was probably one of the funnest trips.
• 22:10
  SPEAKER_04: It's it's insane.
• 22:15
  SPEAKER_04: Well, good.
• 22:15
  SPEAKER_03: Yeah, well, you know, definitely definitely reciprocate the feeling.
• 22:18
  SPEAKER_03: So it's it's good to know you, Matt.
• 22:21
  SPEAKER_03: That's that's for darn sure.
• 22:22
  SPEAKER_03: But yeah, that was that was a fun trip to New Orleans.
• 22:26
  SPEAKER_00: I would say today, when I was in line, I heard so much good things about you about people who have met you before or people who just met you coming out.
• 22:37
  SPEAKER_00: You know, I I talked to a few people, and I mean, Ross, I mean that a lot of times they're like, he's so young.
• 22:45
  SPEAKER_00: They say that, and I know you've heard that from the start, but at the same time, I think that you know, from this the first time I met you at Scout and Scholar when Stacy, you know, did the introduction and said I had to meet you, there's there's an aspect of you that's everything right about what should be being done in the in the industry, and uh you you aren't like it's not like you're a child, but at the same time, you got a long career ahead of you, and I and people are gonna are gonna make it.
• 23:20
  SPEAKER_00: I mean, they're gonna they are finding out about you and liking what you do.
• 23:24
  SPEAKER_04: Liking what you do.
• 23:27
  SPEAKER_03: Well, that's uh I'm not sure what to say to that except thank you, Tiny.
• 23:33
  SPEAKER_03: I I really appreciate that.
• 23:35
  SPEAKER_03: Yeah.
• 23:36
  SPEAKER_03: No, it's it's been a really good career so far, and uh I love making whiskey and I love the people in and around whiskey as well so it's it's hard not to go to work with a with a smile on your face or when you get to go talk to people about whiskey even though you know I I'm an engineer by by school I I can be a little social here and there and it's it's just fun to to hear people's experiences.
• 24:04
  SPEAKER_03: So but yes cheers cheers to hopefully a long a long career in in whiskey and it was 1792.
• 24:11
  SPEAKER_03: So it's a great brand you know and I I get to go out and represent it but I know I know you've heard me say this before and other people have too but it's it's obviously not just me at at that distillery there's a an incredible team and I mean incredible who help make the whiskey that we get to enjoy every single day.
• 24:40
  SPEAKER_03: So love love working alongside them.
• 24:43
  SPEAKER_03: So they teach me things and I think I think I teach them things too so a very a very nice complimentary working relationship.
• 24:51
  SPEAKER_03: Well and and there's a combination of the of all parts of the distilling history being represented I mean right you you still work with the old master distiller to some extent correct yes Danny Kahn who is there from 2018 to 2022 he's I I report to him now he's he has a much larger role within Sazerac as a as a repairing company and he's one of the reasons that I was drawn to drawn to the role is he's a you know he's a very good mentor and from a technical and and people side so yeah just one more reason I'm I I gotta say I learned I learned good things from good people him him being one of them.
• 25:40
  SPEAKER_00: Well it's always good that the master distiller before you Danny doesn't leave and then you're learning I mean everything you know I I'm sure when you you have this question or that question that you were running a lot of that by him because you know it just would make sense to learn that about the equipment whatever whatever right yep well there's Danny and then you know our distillery manager Brian he's been there let's see it was 21 years in February.
• 26:11
  SPEAKER_03: So that's that's the other person I I run things by as well.
• 26:15
  SPEAKER_03: And I think Brian doesn't I don't I don't think he's ever forgotten anything and if he forgot about it he uh took a picture of it and then he remembers it because he has a picture from you 10 years ago of how this looked or how that looked be it a typing configuration or specifications on a on the previous pump for you know on on the MASH side.
• 26:39
  SPEAKER_00: I mean you David Brian he he is the encyclopedia as I call him so all his all his knowledge and his technical side combined with uh you know some of my previous previous knowledge coming in it's it's a really good combination the I all I could say is the one of the coolest interviews at Kentucky Bourbon Festival which would have been your first year I believe that you were there was when you were up on the stage and you were up there with Freddie No and Brent Elliott.
• 27:12
  SPEAKER_00: And oh yes and and the you you were like you you just you know Brent's a lot has a lot of the same background you do right loves the the the chemical chemistry engineering kind of thing and that's kind of you know we all know you right you in your stories you wanted to make cereal right you're you're on it that's correct oh yeah and then CT took it one step further he he always takes cereals and mixes them with bourbons that's why he loves Rio so much yeah so that's fine so overall the experience was was awesome in oh in Ohio and I mean I I just the amount of bottles going out and and the also the release up here you guys did it you know Sazerac really delivered I mean it's just was a great experience all the way around yeah and that you know I I don't know how many thank yous I said over the last few days to the to the team that you know is in charge of the Ohio state state of Ohio within Sazerac but they did an awesome job.
• 28:35
  SPEAKER_03: OHLQ did did a great job on on some marketing aspects and and helping organize.
• 28:42
  SPEAKER_03: So yeah I just I decided to show up and be a pretty face and say hi to folks for for a couple days.
• 28:49
  SPEAKER_03: They're the ones who did all the real life for it.
• 28:52
  SPEAKER_00: Let's be honest so my my hand's a little tired but outside of that they're they're the ones who who helped make make this a reality so speaking of hand being tired there's two questions one as far as your signature which is for some master distillers I mean I think Danny's I have his signature on one of the let me see it's gotta be I'm I look at all the bottom and he has a really nice signature but your signature with the did have you fine-tuned it since you started or did you just have a great signature to start off when you started there oh man I don't I don't know if I've ever told you this story.
• 29:36
  SPEAKER_03: I uh did not have a good signature or whatever I still don't think it's that great but it it's getting better but I didn't know really like how to sign the bottle so if you if you ever see a bottle where it's my name in block letters on the side of it and just so you know it's very hard to write my whole first and last name on this like really in any capacity with the last name like Fort Ellison.
• 30:03
  SPEAKER_03: Those are some of the first ones I signed and I got a lot of fuck over those from people at work and and others.
• 30:12
  SPEAKER_03: So I was like alright I gotta I gotta figure out a good signature then so I I guess I've been I've been working on the signature too.
• 30:19
  SPEAKER_03: So well it's not a very important part of my job but it's getting better.
• 30:25
  SPEAKER_00: I'm impressed as an artist you know you gotta come you know initially you have your regular signature but when you start painting and say signing paintings there's a skill and that's the same thing what you you've done it.
• 30:37
  SPEAKER_00: I mean I'm impressed I mean I'm looking at Dan Danny's right here people can they can see it and then you got Ross's right there and that master distiller kind of thing on top and then you really solved your last name problem I mean you you I love that you know I think there's a dot on the eye right yep yep yeah I didn't uh I didn't try to make it too complicated there too complicated.
• 31:05
  SPEAKER_03: So GS Cod or GSK I've seen I've seen them do both.
• 31:11
  SPEAKER_02: I really like his yeah what was that Matt I said they look real clean when you put them on glass like it's gotta be super hard to write on a glass bottle and get it to look the same every time because you did these two bottles for me and they look exactly the same I'm like dude that's like give us a practice this because it looks so clean and it looks exactly the same okay okay well I you know I didn't have a lot of practice and then I went to Ohio and you guys gave me a lot of practice.
• 31:39
  SPEAKER_03: So thanks.
• 31:41
  SPEAKER_00: So I've been dying to ask you this did anybody ask you to sign the Taylor barrel proof no okay I just did they did not okay so I guess that shows Ohio is they know their whiskeys right whiskeys they they do they are they are very well versed in in their whiskeys I was the the amount of good technical questions I got just you know talking with people online was was really a lot of fun.
• 32:12
  SPEAKER_03: You know normally it's like oh you know really enjoyed your tour I know you don't do them anymore but it's one of my favorites but I I got a lot of technical questions.
• 32:21
  SPEAKER_03: I got a guy who you know has done you know he's really into anything and all things fermentation beer wine whiskey and he just had just had a bunch of different questions of you know the different fermentations and you know sanitation practices in in each of those fields in in their own regard.
• 32:39
  SPEAKER_03: And I I mean that was that that was a ton of fun just talking through that and making me think about things that I haven't fully fully thought about.
• 32:49
  SPEAKER_03: So now I now I have my own homework because of questions people ask me.
• 32:54
  SPEAKER_02: So you would say as far as go ahead Matt I was saying is there a time that you guys are going to open up again for doors I was wondering that because we tried to get on one and I didn't know it was closed like a couple years back and they didn't they told us it had just closed like six months ago yeah there is there is not any plans right now to uh to open it back up it is it's just so congested um so I never like to say never but it's it's not very likely.
• 33:28
  SPEAKER_03: I mean you're right but you can come do you know that's one of my favorite things is that when people come to come do their barrel picks on sites you know be it you know retail or on-premise owners or groups it's always it's always fun to bring them a bring them around because they know just not not a lot of people get to come through the distillery anymore it's it's a lot of fun to host those picks or if I not host them other people from the distillery hosting them and and show them just what such a cool place Martin is.
• 34:04
  SPEAKER_03: Yeah and I think we went did we go to the fifth floor of that Rick House yeah we yeah we went man I forgot about that we went uh yeah it was fourth or fifth floor yeah that tried and tried some delicious bourbon yeah that was I still think it's up at one of the top two or three bourbons I've ever tasted that one was that that was a special yeah that that barrel yeah how old was that was that a was that an 11 year old barrel was it was a 12 year 12 year okay it was the one I'm thinking of that's going to this year's 12 year 12 year black so there's still if they're on the fifth floor of each those some some of us are going to 12 year this year so whenever whenever we end up bottling that there you go well that's gonna make no it's in there that's gonna make it spectacular and a lot I think those barrels will make it a lot easier to make that batch that was that is crazy.
• 35:11
  SPEAKER_00: So in your 12 year you have 13 some older stuff I mean the 12 year it's like everybody you know the youngest is 12 but you use also maybe 13s or what that type of stuff yeah generally we're looking at you know it's it's such a fun product to to blend and have it come together and one that takes more iterations than I'd really like to admit but uh it's it's generally like 12 to 15 years old is is where it is where it's at.
• 35:42
  SPEAKER_03: And it changes every year at least since I've been there it changes every year.
• 35:46
  SPEAKER_03: You know some years it's 13 or 14 some it's 12 and 15 others it's you know 12 and 14.
• 35:52
  SPEAKER_03: This year is it's generally 12 and 12 and 13 year old so yeah it's always uh it's always a fun fun project to to put together and I want to make sure it's good you know I I think I've told you this before but I treat it like our our limited edition from the distillery every year.
• 36:14
  SPEAKER_03: So good good team they they go out and get lots of samples from the barrels that that we choose and that we think will be good for it.
• 36:22
  SPEAKER_03: And then I you know then I get to blend and work with the quality team and the warehouse team on you know what what is the right blend.
• 36:31
  SPEAKER_03: So again not just me I make sure I make sure other other people get to taste that delicious whiskey first too before before we put it to margin.
• 36:41
  SPEAKER_00: Well 1792 always and I don't know if I've ever told you this but when I was getting into this and I I oh I not that I never drank bourbon but this 1792 is what I purchased as far as one of the first two bottles I purchased when I started getting into bourbon like I've I had Taylor or Jack Daniels or Jim Bean before but the 1792 was like the first that it was a small batch and it was also a Jefferson's.
• 37:18
  SPEAKER_00: So those were the two I had and they were up on my my my I had my my storage shelf for my bourbon's was in my bedroom on top of the curio cabinet so it was like until that was going to collapse.
• 37:32
  SPEAKER_00: But the 1792 has there is a flavor profile that 1792 has similar to a beam or whatever and that big still that you guys got just puts that flavor in.
• 37:46
  SPEAKER_00: But a lot of times back then I always thought it was a little oaky or that flavor but I just opened your bottled in bond that you signed today and I'm sipping on it and it's there but there's so much sweetness and it's a lot it's not as heavy and I love what 1792 has done as a brand to you know to to become I mean I think it's you know doing this and people getting those bottles today they're all gonna see I mean you had the foolproof Jim Murray's 2020 whiskey of the year thing but I think the whole brand has just evolved into something that's special I mean I I really like what what what's happened every time I I mean I see the I'll see it or there'll be a release or there'll be something I I want to buy it.
• 38:45
  SPEAKER_00: Oh good well thanks yeah that's uh do you do you have the uh the ohio pick of the bottle and bond or are you drinking the the standard I wanted to drink the standard because the Ohio picks a it's that has nothing to do with blending it's picking a good barrel that's aged but when it comes to the well they do have to when you do pick that barrel it does have to as a bottled and bond it has to be reduced to 100% you know proof down but at the same time the bottled in bond that you release at 100% is your is is what you guys are want it to be.
• 39:26
  SPEAKER_00: And I always find that's though you know that that's a special thing.
• 39:31
  SPEAKER_03: Yeah no it's uh we are we are very very meticulous about about those blends.
• 39:38
  SPEAKER_03: I know you and I have talked about you know auto and bond you know but I find we we find ourselves talking about small batch even more and you know that's you know that there's you know the 200s there's the 375s there's 750s and 175s a small batch and you know more often than not that's going to be someone's first taste of a 1792 product so do we do we take care of bottom and bottom and make sure those those products are great?
• 40:08
  SPEAKER_00: Yes you know they're they're allocated and you know you make sure make sure they're well done but it's it's so important from a quality standpoint to to focus on the flagship with ours with ours being small bad and making sure one that it's that it's consistent but two that it's that it's well balanced in all the notes that we want to hit for for what our product is between you know the rice spice and that really heavy eastern fluence with you know those you know those really nice banana ester ester notes and then you know a a wonderful amount of you know oak and vanilla and butterscotch and brown sugar you know everything everything you get from the barrel it uh it just wraps it all into into a well-made product so uh yeah bottom bottom of mind be the same way just a little extra fruit at 100 versus the 937 a small batch it it helps it helps a lot well and it's and it's kind of cool and I love what's happening in the industry is that there's like for instance at this release there was a decent amount of what you had there was you had cases of sweet wheat you had cases of tailor you know and it used to be when we'd have these releases there were three or six kind of thing and now when you come out you can bring it and the the we're getting to the point where everything's been you have a certain decent amount of stock to do what you want to do.
• 41:46
  SPEAKER_00: Now have you found that in your small batch have you been able to get a little bit more aged product in there or is it pretty much still the same you just have a little bit more I mean how is that working when you make that small batch because you were everybody was you were tasting that today and on the way out I thought it was when after I tasted it I tasted the rich caramel that was in there and that sweetness plus the the 1792 flavor profile and I thought man you are this is what you need to do because there's a lot of people that drank 1792 a while back but they are not they they have a different it's different.
• 42:26
  SPEAKER_00: I mean I'm just saying that's they're revisiting something and they're like I mean that was the thing to taste to get them back on to 1792 small batch.
• 42:36
  SPEAKER_00: Gotcha.
• 42:37
  SPEAKER_03: That was a big question I I think I can answer that.
• 42:42
  SPEAKER_03: You know while while age you know age age is important and you know there are certain ages that I look to hit but really I'm I am more focused on I guess what I'm calling like degree of maturation.
• 42:56
  SPEAKER_03: So you know we we've talked a little about single barrels and you know we store those always at the at the top of our warehouses generally but like smallbacks I'm I'm looking at you know do I add in barrels from the middle top and bottom for smallback?
• 43:14
  SPEAKER_03: Do I take barrels just from the middle but everything matures so differently in our warehouses.
• 43:19
  SPEAKER_03: That's where the blending and you know understanding uh you know all all your variables for for maturation come into play.
• 43:29
  SPEAKER_03: Because your base your base fur and what's going into the what's going into the barrel should be should be pretty consistent.
• 43:35
  SPEAKER_03: But where your full and barrels from making sure that's more consistent from a maturation uh standpoint is it's really the the important part for making making small batch you know good day in and day out I think that answers your question.
• 43:54
  SPEAKER_00: Yeah I think it does it does completely I just the small batch I I mean I'm just you know when you just say that now where you guys differ a little bit from the other you guys do just rick houses that are are resting naturally right cold and hot you don't actually heat any rick houses or do you correct we we do not heat our warehouses at at 1792 so we'll occasionally close some windows here and there but they are they are generally open air and get to experience all of the wild wildness that is Kentucky weather and and where you where you're located right there and anytime you're in Bardstown as you come over there's like a valley and you just see I remember going there in 2019 and there was maybe a one rick house and now when you come there's many Rick Houses.
• 45:06
  SPEAKER_00: Oh no no no we're not not in the country we're we're six foot in diameter there's there's some seven eight foot I don't think there's I don't know there's anything bigger than eight foot in diameter so don't don't quote me on that but we're I mean we're not small that's for sure but we are not uh we aren't we aren't the biggest still still around okay I mean it's it's it's a it's a phenomenal when you see it that is one of the coolest things I I mean like you the whole thing is is that that distillery is a working distillery and it is got you know you've Feel the the what would you say, the the industrial aspect of what it does, you know, and how it looks and where it's and it's it's designed, it's not designed, it's not designed for for visitors as much as it's designed for just making good whiskey.
• 46:01
  SPEAKER_00: I would that's the way I would put it.
• 46:03
  SPEAKER_00: I mean, yeah.
• 46:05
  SPEAKER_03: Yeah, that is the it's you know, so someone told me I the heard the word I heard a lot today, I mean I can still speak was authentic.
• 46:16
  SPEAKER_03: It's a very authentic place.
• 46:18
  SPEAKER_03: And in that aspect, it's uh you know it's a little gritty, but this is truly how bourbon has been made and continues to be made uh you know in in the United States for a very long time.
• 46:33
  SPEAKER_03: And it's working well.
• 46:35
  SPEAKER_03: Should we fine-tune our process?
• 46:37
  SPEAKER_03: Absolutely, but there are certain certain places that you you really need to make sure you honor tradition.
• 46:44
  SPEAKER_03: I think we do that.
• 46:46
  SPEAKER_00: So here's a question.
• 46:48
  SPEAKER_00: Have you upgraded your office at all, or is it still authentic?
• 46:54
  SPEAKER_03: Uh my office has not changed.
• 46:57
  SPEAKER_03: The one thing I added was a little extra uh shelving.
• 47:01
  SPEAKER_03: I I I got a little square shelf from IKEA, and I because I was I was running out of room for samples, so I had to uh one eyebody need to drink more of those samples or share more of those samples, which I try to do quite a bit, but I was I was running out of space.
• 47:20
  SPEAKER_03: So that's that's about the only change.
• 47:22
  SPEAKER_03: Still have that old desk that we almost broke for uh for the podcast we did up there.
• 47:29
  SPEAKER_03: Uh yeah, it's uh not not much has changed.
• 47:33
  SPEAKER_00: The office chair was was amazing.
• 47:37
  SPEAKER_00: It's just I mean that was okay.
• 47:42
  SPEAKER_00: So I mean that kind that just kind of keeps you in touch with the with the whole thing, right?
• 47:50
  SPEAKER_03: Oh yeah.
• 47:51
  SPEAKER_03: And I'm you know, I'm up there some, but I'm not up there as much as the earth thing.
• 47:56
  SPEAKER_03: I am I'm out on the plant, I'm up at the our our barrel warehouse team.
• 48:01
  SPEAKER_03: They just got a really nice new uh office and break room since their was has been not upgraded for quite some time.
• 48:09
  SPEAKER_03: So I'll spend I'll spend a good amount of time up there and you know make sure they they're getting all the attention that they need with everything that's going on as a pretty large department.
• 48:19
  SPEAKER_03: So yeah, my time is I kind of just you know walk around my backpack, various departments the whole day.
• 48:26
  SPEAKER_03: I got not too much office time.
• 48:29
  SPEAKER_00: Yeah, I get that.
• 48:30
  SPEAKER_00: That as a plant manager, there's uh most if you gotta make sure everything's happening, and then and then sometimes you spend it where you gotta put yourself where either they're lacking because of someone didn't show or they're lacking because something broke down.
• 48:50
  SPEAKER_00: It's just yeah, it's just uh every day, right?
• 48:55
  SPEAKER_03: Yeah, every every day.
• 48:57
  SPEAKER_03: We try not to have breakdowns every day.
• 48:59
  SPEAKER_03: We're we're in a pretty good streak, so knock on the wood if there's some around.
• 49:03
  SPEAKER_03: Well, uh but it's yeah, we we have a great maintenance team and engineering team on side as well.
• 49:09
  SPEAKER_03: So it takes uh takes the whole village apart.
• 49:13
  SPEAKER_00: So maybe not the still is breaking down, but you have bot bottling plant, you've got I mean, there's so many.
• 49:23
  SPEAKER_00: Huh, your forklift can break down.
• 49:26
  SPEAKER_00: It's just there's a lot of things that can break down when you're running a when you're you know, you and like you said, you have your plant manager who takes pictures and everything like that, so they deal with it, but then if the problem's too big, that's when you get to come in.
• 49:42
  SPEAKER_03: Yes, yes, it is.
• 49:44
  SPEAKER_03: Yes, it is.
• 49:45
  SPEAKER_03: So, I think I uh I'm gonna hop off here and call my wife and let her let her know where I'm at.
• 49:56
  SPEAKER_00: Well, I hope we helped you pass some time.
• 49:59
  SPEAKER_03: You did.
• 50:01
  SPEAKER_03: I really appreciated this.
• 50:02
  SPEAKER_03: This is a this is a good way to to uh keep myself nice and nice and alert through uh the country roads of Kentucky here.
• 50:10
  SPEAKER_03: So it was it was great to see you, great to see you as well, Matt, and all the urban enthusiasts that I kind of knew were in Ohio, but didn't realize in such uh such a large quantity.
• 50:24
  SPEAKER_03: So yeah, absolutely amazing couple of days spent up in your great state, and hopefully I'll be back there sooner than later.
• 50:32
  SPEAKER_00: That'll be great.
• 50:34
  SPEAKER_00: I mean, you're making a great name for 1792, you and your team.
• 50:38
  SPEAKER_00: So thanks for doing this, Ross.
• 50:40
  SPEAKER_00: We really appreciate it.
• 50:41
  SPEAKER_04: Yeah, appreciate it.
• 50:42
  SPEAKER_04: All right, Ross.
• 50:43
  SPEAKER_04: Thank you.
• 50:45
  SPEAKER_03: All right, cheers, y'all.
• 50:47
  SPEAKER_03: I'll talk to you later.
• 50:48
  SPEAKER_00: Cheers.
• 50:49
  SPEAKER_03: Cheers.
• 50:50
  SPEAKER_03: All right, take care.
• 50:51
  SPEAKER_00: All right, good night.
• 50:56
  SPEAKER_00: All right, I shut that off.
• 50:57
  SPEAKER_00: That went well, huh?
• 51:00
  SPEAKER_04: Yeah, that works.
• 51:02
  SPEAKER_00: All right, so Matt, do you know talk a little bit about your love for sweet wheat?
• 51:09
  SPEAKER_02: I yeah, I'm kind of obsessed with sweet wheat.
• 51:11
  SPEAKER_02: I think the first time I ever had sweet wheat was probably about two years ago, and then I had to search for about eight, nine months to find one.
• 51:19
  SPEAKER_02: And now I have a lot of friends that can find stuff for me, so I can always locate one, and I think I have an extra over there and an open one here.
• 51:28
  SPEAKER_02: I think there might have been another, there might be another one laying around here as well.
• 51:32
  SPEAKER_02: But sweet week's one of those nice, easy cores that you can sit down, kind of hit back, relax with your day.
• 51:40
  SPEAKER_02: And I usually use it just as a zipper for cutting my videos because sweet week's probably one of my favorite offerings from 1792 until this disconnec one came out.
• 51:50
  SPEAKER_02: You know, I they put out three new cast finishes, and I was gonna I was trying to ask them, but I didn't get to get to run a biome.
• 51:59
  SPEAKER_02: But there's three new cast finishes that I saw the drop last year that Ohio never got.
• 52:05
  SPEAKER_02: And I think it was like White Zimbendale, two other ones that I can't remember.
• 52:11
  SPEAKER_00: I think there was a port, I think there was a port and a cognac.
• 52:17
  SPEAKER_02: Was that the three?
• 52:18
  SPEAKER_00: Yeah, and you got the cognac, right?
• 52:22
  SPEAKER_02: I do.
• 52:22
  SPEAKER_02: I even got them to sign one today.
• 52:24
  SPEAKER_02: I was lucky enough to be able to pick them on and have a sign before we left to go and go there.
• 52:30
  SPEAKER_00: I mean, they cognate's fantastic.
• 52:33
  SPEAKER_00: Yes, and they have a bottle that that was and the foolproof is fantastic.
• 52:40
  SPEAKER_00: And I just want to take us, I'm gonna, you know, Denny's Danny's Cons 1792 Foolproof.
• 52:49
  SPEAKER_00: This was the the one from when it was the whiskey, the 2020 whiskey of the year, and we went on that tour with Nash, and I just remember getting this bottle, and after Nash had sent up the Foolproof, and I thought it was the that that pick, and I'll show you the pick.
• 53:06
  SPEAKER_00: I want to say it's right here.
• 53:08
  SPEAKER_00: This is the 12-year, but this is before, this 12-year is before Ross.
• 53:14
  SPEAKER_00: This full press proof was a Sazerac barrel select for that got that from the festival.
• 53:20
  SPEAKER_00: That's from Kentucky Bourbon Festival that I didn't get signed.
• 53:23
  SPEAKER_00: I don't know how that happened.
• 53:25
  SPEAKER_00: And then this is the I got the sweet wheat right here.
• 53:28
  SPEAKER_00: And then there's the foolproof that Denny signed Danny signed.
• 53:33
  SPEAKER_00: I say Danny, but this is the bottled in Bond.
• 53:36
  SPEAKER_00: I the other foolproof that that the Charlie's that was sent up, I remember we got it and we did a meeting, right?
• 53:45
  SPEAKER_00: And and Nash bought a case.
• 53:48
  SPEAKER_00: He sent up six bottles, I think, and he sent them all up, and everybody in the group got one, and we all had a tasting, and everybody was like, Holy crap, that's hot.
• 54:05
  SPEAKER_00: Everybody was like, and I'm like, yeah, that's not the greatest.
• 54:09
  SPEAKER_00: And then we did the tour, and I got this bottle, and then I drank it, and I'm like, yeah, that's what it's supposed to taste like.
• 54:20
  SPEAKER_02: Some of them, when you first open it, that day that you open it is a vastly different taste than what it is six months from then.
• 54:27
  SPEAKER_02: As long as you poured six cores for your friends here and some bottles down a little ways.
• 54:32
  SPEAKER_02: That air does a lot to open up those foolproofs.
• 54:35
  SPEAKER_00: Just so you know, this foolproof that's been that's five years.
• 54:40
  SPEAKER_00: And I'm telling you, it tastes like vanilla ice cream.
• 54:44
  SPEAKER_02: Oh, that sounds fantastic! Holy crap! I thought I come to Vegas, yeah.
• 54:49
  SPEAKER_00: Mm-hmm.
• 54:50
  SPEAKER_00: I have a so 1792's bottle is awesome.
• 54:54
  SPEAKER_00: You can't say it's not, it's just this beautiful gold thing, and then it makes you of think of colonial times, right?
• 55:02
  SPEAKER_00: 1792, really?
• 55:04
  SPEAKER_00: We're right, we're before the whiskey war, but after the revolutionary war.
• 55:10
  SPEAKER_00: The my god, is that good?
• 55:15
  SPEAKER_00: It it's it's like it blows your mind, but but there's but I've loved it forever, but a lot of times, besides the foolproof, like this 12-year is a little bit oaky.
• 55:29
  SPEAKER_00: But I'm thinking that, like I said, I think Matt becoming or not Matt Ross becoming part of the team at 1792 has basically, and uh his team and the people working, they've decided not to do oak like they used to.
• 55:49
  SPEAKER_00: I mean, I taste the flavor profile in this foolproof, but and in that bottled and bond, but not like I used to.
• 55:58
  SPEAKER_00: Same thing with the small batch tonight.
• 56:00
  SPEAKER_00: So it's been kind of good.
• 56:02
  SPEAKER_00: So, what do you got there right now?
• 56:03
  SPEAKER_00: What's all your bottles?
• 56:04
  SPEAKER_00: Tell me what they all are.
• 56:05
  SPEAKER_00: Is it you got sweet wheat, right?
• 56:09
  SPEAKER_02: Yeah, I got one sweetweight over here, a couple over there.
• 56:13
  SPEAKER_02: I got a sweetweed here.
• 56:16
  SPEAKER_02: Okay, yeah.
• 56:16
  SPEAKER_02: So, do they do single barrels picks of the sweet wheat?
• 56:19
  SPEAKER_02: And is that something that we could go down there so I could do a tour of this, and that could be our next barrel pick, maybe?
• 56:24
  SPEAKER_00: Okay.
• 56:25
  SPEAKER_00: One, Sazerac doesn't just let you do barrel pat picks, they have a lottery system that I'm in.
• 56:35
  SPEAKER_02: I'm in that too.
• 56:37
  SPEAKER_02: All right, if I win it, we're doing a sweet wheat.
• 56:38
  SPEAKER_02: Well, then I'd be raw.
• 56:40
  SPEAKER_00: Well, usually when you win it, you do what you want it for.
• 56:45
  SPEAKER_00: That's true, because they do them for like all the bullproof and the wellers and rye, and yeah, it's like you're not getting to choose it.
• 56:57
  SPEAKER_00: Now, 17.9, I mean, the state of Ohio, we could talk to Anne and ask to go down on a pick.
• 57:05
  SPEAKER_00: I wonder if they do a sweet.
• 57:07
  SPEAKER_00: That's our best shot is through the state of Ohio.
• 57:10
  SPEAKER_00: Go down on that and see what happens.
• 57:14
  SPEAKER_00: You know what I mean?
• 57:16
  SPEAKER_02: If you remember when we had Ann on, she said, what would be a single barrel pick that we could do through Ohio that you guys think would sell out super quick?
• 57:24
  SPEAKER_02: And what did I name?
• 57:26
  SPEAKER_02: First thing I named was sweet wheat.
• 57:28
  SPEAKER_02: That would be the easiest thing.
• 57:29
  SPEAKER_02: An Ohio sticker out of sweet wheat bottle would be so awesome.
• 57:33
  SPEAKER_02: I mean, so look, the single barrel's awesome.
• 57:36
  SPEAKER_02: I haven't opened it yet, but this has got to be fantastic.
• 57:38
  SPEAKER_02: This one's eight and a half years.
• 57:40
  SPEAKER_02: Russ just tell me all about it when we were down there.
• 57:42
  SPEAKER_02: Um, so your bottled in bonds was supposed to be fantastic too.
• 57:47
  SPEAKER_02: And what was the third one that they did?
• 57:49
  SPEAKER_02: Oh, uh foolproof.
• 57:50
  SPEAKER_02: Uh Jimmy got a full proof.
• 57:51
  SPEAKER_02: So basically, between the three of us, we have the three Ohio picks and can try through all of them together.
• 57:57
  SPEAKER_02: Like that would be great.
• 57:58
  SPEAKER_00: That would be.
• 57:59
  SPEAKER_02: I think that'd be a fun thing, yeah, for sure.
• 58:03
  SPEAKER_00: Um wow.
• 58:05
  SPEAKER_02: Do you have a cognac there or no?
• 58:07
  SPEAKER_00: No, I've I've only had cognac at the festival.
• 58:11
  SPEAKER_02: Okay.
• 58:13
  SPEAKER_02: Yeah, we had it in New Orleans, right?
• 58:14
  SPEAKER_02: Remember?
• 58:15
  SPEAKER_02: Because you were like, what do you want to say?
• 58:17
  SPEAKER_00: I had it in New Orleans.
• 58:18
  SPEAKER_00: I had it in I had cognac in at Kentucky Bourbon Festival.
• 58:23
  SPEAKER_00: I I mean, I'm when I when cognac is available at a festival, I'm in.
• 58:29
  SPEAKER_00: I do like cognac.
• 58:31
  SPEAKER_00: And I was tempted to get that bottle because they had cognac at the I mean, I wish that I had, I just didn't, I just did not have a suitcase or the way to get it back, you know, and that that is an issue when you travel on what would you say?
• 58:50
  SPEAKER_00: Although they did lose my dark arts honey finish bottle for like a week.
• 58:58
  SPEAKER_00: They did, they did, did they refund your baggage?
• 59:04
  SPEAKER_02: No, they refund I I didn't tell them that my bottles broke in there, so they didn't they didn't do it.
• 59:11
  SPEAKER_00: Well, it's probably yeah, mine didn't break, but I didn't get it for five days, and they did refund my money.
• 59:18
  SPEAKER_02: Oh, that's nice.
• 59:19
  SPEAKER_00: So they they refunded the 35.
• 59:22
  SPEAKER_02: If we went to Sazerac and your head was in the right place that morning, you would have been like, you know what?
• 59:27
  SPEAKER_02: I need to get a cognac because I had it, and it was$39.
• 59:30
  SPEAKER_02: I'm like, come on, bro, you have to get one of these.
• 59:33
  SPEAKER_00: I could have put one more in.
• 59:35
  SPEAKER_00: I am I agree, but at the same time, when I I just I know the travel problems.
• 59:42
  SPEAKER_00: You what you did, I guarantee you, I I was just like, you had bought whatever, but you know what I mean?
• 59:49
  SPEAKER_00: Next time you'll probably get three or four, not what was it, 15?
• 59:55
  SPEAKER_02: Well, okay, so here's what's gonna happen next time.
• 59:57
  SPEAKER_02: I've decided already.
• 59:59
  SPEAKER_02: So Shauna has been so nice to upgrade our luggage to hard outside luggage, so that solves the soft problem of them when they as we saw them outside the plane shucking the bag.
• 1:00:12
  SPEAKER_00: It's beyond chucking.
• 1:00:14
  SPEAKER_00: Yeah it's beyond chucking.
• 1:00:19
  SPEAKER_02: That's like, look, they're unloading our bags, and all of a sudden they're like, they're in the air, like smaller than me.
• 1:00:24
  SPEAKER_02: I'm like, what are we doing?
• 1:00:26
  SPEAKER_02: Well, I'm not watching this, dude.
• 1:00:27
  SPEAKER_02: This is like why that was that was ridiculous.
• 1:00:30
  SPEAKER_02: I agree, but honestly, I've I've learned that I do need to get more of those pump up bags with the little pump, and then do it.
• 1:00:38
  SPEAKER_02: And then I was told today by a gentleman that I waited in lines all the time.
• 1:00:43
  SPEAKER_02: With he told me that there's these things called wine something bags, and they're on Amazon and they're bubbled on the inside, and you can like sticky the top, and then if it does break, it won't get all over your clothes.
• 1:00:56
  SPEAKER_02: So that would have solved half of my other problem, too.
• 1:00:58
  SPEAKER_00: So you know you can just buy an eight-bottle bag that you check just separately, it has little slots in foam, and it'll hold up to eight bottles.
• 1:01:10
  SPEAKER_00: It's expensive, and then it's a full checked bag.
• 1:01:14
  SPEAKER_00: You know what I mean?
• 1:01:15
  SPEAKER_00: Although it wouldn't have been any different than before.
• 1:01:17
  SPEAKER_00: We would have both had two carry-ons plus that bottle bag, but we would have had you would have had to have the bottle bag in the carry-on to start off.
• 1:01:29
  SPEAKER_02: Yeah, is it the same size as the carry-on, or is it like a full-size luggage thing?
• 1:01:33
  SPEAKER_00: It's not full, it holds eight and it it holds them.
• 1:01:36
  SPEAKER_00: They they go this way, that way, this way, that way.
• 1:01:42
  SPEAKER_02: I think it And then when you open it on both sides, so I can still put clothes in the middle and still make it work, right?
• 1:01:48
  SPEAKER_00: No, it's not it's not designed for clothes, it's like half and half for the bottle with the phone.
• 1:01:54
  SPEAKER_00: You you nestle it, you close it, it's it's got hard, it's kind of like made of the stuff that your phone case is made.
• 1:02:02
  SPEAKER_00: It's like not Kevlar, but something like that to basically take the beating.
• 1:02:09
  SPEAKER_02: Because they know the airlines are gonna beat the hell out of it before it gets there.
• 1:02:12
  SPEAKER_02: Yeah, that makes sense.
• 1:02:13
  SPEAKER_00: Go on Amazon and search air air airplane luggage bottle bags.
• 1:02:19
  SPEAKER_00: That would be my guess.
• 1:02:22
  SPEAKER_00: But that that would that wouldn't, it doesn't help you like with this bottle.
• 1:02:27
  SPEAKER_00: It's the the cutouts are for this.
• 1:02:32
  SPEAKER_02: I would think you could put it in like up and down, maybe, like maybe in there, and then you just wrap a t-shirt around it and then open the vest.
• 1:02:39
  SPEAKER_02: You know what I'm saying?
• 1:02:40
  SPEAKER_00: I would I would say that based off of how it closes and everything, you know, you'd have to kind of maybe you could go in and cut out the foam before you left.
• 1:02:54
  SPEAKER_02: It's a bit of 1792 bottle.
• 1:02:56
  SPEAKER_02: Yeah, for you.
• 1:02:59
  SPEAKER_02: So that might not be a bad idea.
• 1:03:02
  SPEAKER_00: Yeah.
• 1:03:02
  SPEAKER_00: So what is so wanna finish up by uh barrel bottle breaking down sweet wheat?
• 1:03:11
  SPEAKER_02: Yeah, I'm not with that.
• 1:03:14
  SPEAKER_02: Sounds fantastic to me.
• 1:03:16
  SPEAKER_02: I'm a fantastic comeback.
• 1:03:20
  SPEAKER_00: That was really cool to have Ross join us.
• 1:03:24
  SPEAKER_00: I wanted to show Did you see the real quick?
• 1:03:28
  SPEAKER_00: I just wanted to call up.
• 1:03:30
  SPEAKER_00: I'm gonna share the screen.
• 1:03:34
  SPEAKER_00: Let's get this over.
• 1:03:40
  SPEAKER_02: Did you take any pictures on there today?
• 1:03:42
  SPEAKER_02: Did you have to pose again?
• 1:03:44
  SPEAKER_00: Lots of pictures I took, but I haven't even looked at them.
• 1:03:48
  SPEAKER_00: All right, so let's see.
• 1:03:53
  SPEAKER_00: I'm gonna share screen.
• 1:03:56
  SPEAKER_00: All right, there it is.
• 1:04:01
  SPEAKER_00: So you can see that, right?
• 1:04:07
  SPEAKER_00: There's that one.
• 1:04:08
  SPEAKER_04: That's awesome.
• 1:04:09
  SPEAKER_00: That's uh that is I like that with the sweetweet.
• 1:04:12
  SPEAKER_00: It's just like I love it.
• 1:04:13
  SPEAKER_00: You don't look it doesn't look exactly like me or anything, but it looks enough like me to pull it off.
• 1:04:19
  SPEAKER_00: That's kind of cool.
• 1:04:20
  SPEAKER_00: And then and then let's see.
• 1:04:28
  SPEAKER_00: Here we go.
• 1:04:30
  SPEAKER_00: There we go.
• 1:04:31
  SPEAKER_00: Me and Ross.
• 1:04:33
  unknown: Oh, that's cool.
• 1:04:35
  SPEAKER_00: That's an awesome I think she took a video, which was kind of cool.
• 1:04:39
  SPEAKER_00: Which was but 38.
• 1:04:42
  SPEAKER_00: Okay, here's another.
• 1:04:43
  SPEAKER_00: This is another one.
• 1:04:44
  SPEAKER_00: There we go.
• 1:04:45
  SPEAKER_00: All right, yeah.
• 1:04:46
  SPEAKER_00: Ross uh she could have.
• 1:04:50
  SPEAKER_00: Oh, there we go.
• 1:04:51
  SPEAKER_00: It's like so that's kind of cool.
• 1:04:56
  SPEAKER_00: That's cool.
• 1:04:58
  SPEAKER_00: But you know, and it I think you know let's see, is that that, yeah.
• 1:05:06
  SPEAKER_00: I mean, they weren't as well set up there as they were with you with everything.
• 1:05:11
  SPEAKER_00: You know what I mean?
• 1:05:12
  SPEAKER_00: They really had a good backdrop for yours.
• 1:05:17
  SPEAKER_02: They looked awesome.
• 1:05:17
  SPEAKER_02: The only thing was there was like a big sun glare right in the middle.
• 1:05:20
  SPEAKER_02: So if you looked at my picture, it was like really sunny there.
• 1:05:24
  SPEAKER_02: I'm like, okay, I really gotta get sand because I look like I can go in the dark at this point.
• 1:05:29
  SPEAKER_00: All right, so there we go.
• 1:05:31
  SPEAKER_00: I got it.
• 1:05:32
  SPEAKER_00: That's I wonder what that's gonna look like when it should just pop up on the thing.
• 1:05:37
  SPEAKER_00: All right, that's cool.
• 1:05:39
  SPEAKER_00: Yeah, let's let's barrel bottle breakdown.
• 1:05:43
  SPEAKER_00: I will throw out that it's open.
• 1:05:45
  SPEAKER_00: We have the our uh sponsor of uh old Louisville, our sponsorship has ended, so there is a sponsorship.
• 1:05:53
  SPEAKER_00: What would you say?
• 1:05:54
  SPEAKER_00: Availability to the barrel bottle breakdown, and it's a good one if anybody wants any information about it.
• 1:06:01
  SPEAKER_00: Because honestly, we're we have it at a level and it'll be one of the premier spots because I will start posting with every post that we do once a week at least a barrel bottle breakdown of a bottle that it'll your name will be on the posts, so that's gonna be a kind of a cool thing.
• 1:06:21
  SPEAKER_00: So I haven't started actively putting that out there, but it's there.
• 1:06:26
  SPEAKER_00: So we're gonna we're gonna do sweet wheat, right?
• 1:06:30
  SPEAKER_00: Yep.
• 1:06:31
  SPEAKER_00: I've got a couple of things.
• 1:06:33
  SPEAKER_00: I've got I was looking, I love my collection of 1792.
• 1:06:39
  SPEAKER_00: I should try real quick.
• 1:06:44
  SPEAKER_00: I'm gonna try that foolproof that Nash sent up because I still have some of that.
• 1:06:50
  SPEAKER_00: And it's funny because that is one of the first things he's ever sent to us, you know, to taste.
• 1:06:58
  SPEAKER_00: And yet I still have, I still have here here it is a little bit.
• 1:07:05
  SPEAKER_00: And I wonder after six years, and this this tells you it.
• 1:07:11
  SPEAKER_00: One of the things that's cool about Sazerac or whatever, like that that single barrel that I would I did not like of Taylor, and the it's I got it, and all of a sudden it was good when it was down to this much.
• 1:07:31
  SPEAKER_00: I was like, really?
• 1:07:33
  SPEAKER_00: Now it's gonna do that.
• 1:07:35
  SPEAKER_00: So let me just here it is.
• 1:07:37
  SPEAKER_00: It was Charlie's.
• 1:07:39
  SPEAKER_00: You can see that little thing right there, and this is what Nash.
• 1:07:42
  SPEAKER_00: So that's how much I have.
• 1:07:44
  SPEAKER_00: Left.
• 1:07:44
  SPEAKER_00: Now that foolproof with Danny was phenomenal.
• 1:07:48
  SPEAKER_00: Now I wonder.
• 1:07:50
  SPEAKER_00: I don't know.
• 1:07:51
  SPEAKER_00: What is foolproof?
• 1:07:52
  SPEAKER_00: What's the proof on this?
• 1:07:54
  SPEAKER_00: Let's see.
• 1:07:55
  SPEAKER_00: That's interesting.
• 1:07:57
  SPEAKER_00: Are they all 125?
• 1:08:01
  SPEAKER_02: I mean, mine's mine's 125.
• 1:08:05
  SPEAKER_00: Where does it say where does it say it?
• 1:08:09
  SPEAKER_02: It's right on the bottom left-hand side below Kentucky's Strape Urban Whiskey.
• 1:08:18
  SPEAKER_00: There it is.
• 1:08:20
  SPEAKER_00: Oh, these are not working.
• 1:08:26
  SPEAKER_02: The proof does vary in this.
• 1:08:28
  SPEAKER_02: You see, oh dude, I even have my 1792 bracelet that I got from Ross from Kentucky.
• 1:08:35
  SPEAKER_00: That's awesome.
• 1:08:40
  SPEAKER_00: 50 62.5 125 proof.
• 1:08:47
  SPEAKER_00: They're all 125.
• 1:08:49
  SPEAKER_00: Is the I wonder what the yeah, that might be it.
• 1:08:52
  SPEAKER_00: Because it's just foolproof, and that's what it means, right?
• 1:08:55
  SPEAKER_00: It's just kind of when you say foolproof, it's not barrel strength, right?
• 1:09:00
  SPEAKER_02: I think that that's because it goes into the barrel at 125.
• 1:09:03
  SPEAKER_02: Foolproof would be 125.
• 1:09:05
  SPEAKER_02: So when it comes out, even if it's over, I think they proof it to 125 proof.
• 1:09:10
  SPEAKER_00: Right back to what it's the same as what it goes in, it comes out.
• 1:09:14
  SPEAKER_00: Okay.
• 1:09:14
  SPEAKER_04: Yep, that's fine.
• 1:09:21
  SPEAKER_00: Now see this one?
• 1:09:26
  SPEAKER_00: Doesn't taste like vanilla ice cream.
• 1:09:28
  SPEAKER_00: This one tastes like a little bit of caramel, and it's got it's got the it definitely has the oaky 1792 profile.
• 1:09:42
  SPEAKER_00: Like the really oaky one.
• 1:09:45
  SPEAKER_02: See, the old older 1792 pullproofs to me tasted like an oaky tobacco.
• 1:09:53
  SPEAKER_02: Yep.
• 1:09:53
  SPEAKER_02: Where it was like a dark, dark tobacco with like a strict oak, and I'm like, okay.
• 1:09:58
  SPEAKER_02: I mean, they're solid.
• 1:09:59
  SPEAKER_02: If you're smoking a cigar, I think they used to pair very well.
• 1:10:02
  SPEAKER_02: Now I think it's a little more balanced, and I think they're they put a lot more effort into getting it to a different profile than it used to be.
• 1:10:09
  SPEAKER_00: I do have the KBF one right here that I haven't opened.
• 1:10:15
  SPEAKER_00: Oh, nice.
• 1:10:16
  SPEAKER_01: But as we come I'm pretty sure Steve has one of those.
• 1:10:26
  SPEAKER_00: Yeah, Steve was he owned that festival.
• 1:10:30
  SPEAKER_02: Dude, he bought a whole freaking case of them.
• 1:10:32
  SPEAKER_02: I'm like, well, not of just that one.
• 1:10:34
  SPEAKER_02: I think it was like two of two.
• 1:10:35
  SPEAKER_00: What is what is what does Steve do for a living?
• 1:10:42
  SPEAKER_02: He worked for the gravel company in uh Man Mantua, Manhua, whatever you call it.
• 1:10:50
  SPEAKER_02: Okay.
• 1:10:54
  SPEAKER_02: I'm not sure what he does exactly, but it's something with gravel pit things, like slate rock and stuff.
• 1:11:01
  SPEAKER_00: So he's part of like a quarry?
• 1:11:05
  SPEAKER_02: I think so, yes.
• 1:11:07
  SPEAKER_02: But does he run over the company he works for?
• 1:11:10
  SPEAKER_02: But it's on that hoodie he wears all the time when we come down to see you for the live in the backyard.
• 1:11:15
  SPEAKER_00: Does he does he run the heavy machinery or does he have ownership?
• 1:11:24
  SPEAKER_02: I don't think he does either one of those.
• 1:11:26
  SPEAKER_02: I think he does like he does the traveling and he does the conventions where you have to like network the people and stuff.
• 1:11:32
  SPEAKER_00: He is a rap.
• 1:11:35
  SPEAKER_00: Yes, he is an he could be an executive salesperson.
• 1:11:39
  SPEAKER_00: All right.
• 1:11:40
  SPEAKER_00: That makes sense.
• 1:11:42
  SPEAKER_00: Yeah, that ties it together.
• 1:11:46
  SPEAKER_00: You know, rock.
• 1:11:48
  SPEAKER_00: He would have loved my father-in-law.
• 1:11:50
  SPEAKER_00: My father-in-law worked for Tellsmith and then Littman, and they are rock crushing machinery.
• 1:11:58
  SPEAKER_00: They make machinery for rock crushing.
• 1:12:02
  SPEAKER_01: Nice.
• 1:12:03
  SPEAKER_00: So that's that's what once they dig all the gravel out of the pit, then they gotta crush it to the right size so that they can make asphalt or cement.
• 1:12:18
  SPEAKER_00: All right, so you got your sweet wheat poured?
• 1:12:22
  SPEAKER_03: Yes, I heard.
• 1:12:24
  SPEAKER_00: All right, we are going to do the Scotchy Bourbon Boys barrel bottle breakdown of 1792 sweet wheat.
• 1:12:32
  SPEAKER_00: 1792 sweet wheat is a product that me and Matt love.
• 1:12:41
  SPEAKER_00: Me and Lizen love.
• 1:12:43
  SPEAKER_00: I mean, you could just say it.
• 1:12:45
  SPEAKER_00: It is a weeded bourbon and it's made by Sazerac.
• 1:12:50
  SPEAKER_00: So we're talking Weller, we're talking Pappy, and this is 1792's version of it.
• 1:12:57
  SPEAKER_00: They do fantastic things with it.
• 1:13:00
  SPEAKER_00: I I'm waiting for the sweet wheat 12 year.
• 1:13:03
  SPEAKER_00: That'll be cool.
• 1:13:04
  SPEAKER_00: You know, then you're really getting into some fun stuff.
• 1:13:08
  SPEAKER_04: But sweetweight is dope, too.
• 1:13:11
  SPEAKER_00: Our barrel bottle breakdown rating scale is based off of four different categories.
• 1:13:16
  SPEAKER_00: You can get up to four knocks on the barrel for the nose and the body, and then you could get up to five knocks on the barrel based off of the taste and the finish.
• 1:13:27
  SPEAKER_00: But if there's an exceptional category, you can give it a butt-up up, only one butt up up, even though sometimes we break the rules, and you could get a total score of 19 out of 18.
• 1:13:39
  SPEAKER_00: But with that said, we're ready to go.
• 1:13:42
  SPEAKER_00: I'm got this in my Scotchy Bourbon Boys tasting Glen Karen.
• 1:13:50
  SPEAKER_00: And all right, Matt.
• 1:13:52
  SPEAKER_00: So we're nosing this thing.
• 1:14:01
  SPEAKER_00: Yeah, I would say like dark toffee.
• 1:14:05
  SPEAKER_00: Almost a little, and then wow, I just picked up a little milk chocolate right at the bottom.
• 1:14:12
  SPEAKER_00: I just went to say what I was gonna say, and then all of a sudden it was there.
• 1:14:18
  SPEAKER_02: Does this one go super well with heath bars?
• 1:14:22
  SPEAKER_02: You ever eat heath bars with sweet wheat?
• 1:14:25
  SPEAKER_02: Oh my god, it pairs super well.
• 1:14:27
  SPEAKER_00: I can't wait to do this year's tasting.
• 1:14:29
  SPEAKER_00: Oh, yeah, because we're gonna be having Heath Bars.
• 1:14:33
  unknown: Oh.
• 1:14:36
  SPEAKER_00: Oh god, the nose on this and this sweet wheat has been open for a bit.
• 1:14:42
  SPEAKER_00: I have two sweetweets.
• 1:14:44
  SPEAKER_00: I don't know how I got two sweetweets, but I do.
• 1:14:49
  SPEAKER_02: I think I have quite a few of them because I have an open one here, there's a closed one down here, and I know there's a closed one back there at tears, but I'm pretty sure I have a couple.
• 1:15:00
  SPEAKER_02: But we just opened this one two weeks ago, give or take.
• 1:15:06
  SPEAKER_00: Yeah, I have two open at about the same fill level.
• 1:15:10
  SPEAKER_00: I gotta say.
• 1:15:13
  SPEAKER_00: This one, yeah, they're the same, and one's one and one's another.
• 1:15:17
  SPEAKER_00: So this one right here.
• 1:15:20
  SPEAKER_00: I mean, but I have to say, one of my favorite times was not last year's festival, which was good with Ross, but the year before.
• 1:15:30
  SPEAKER_00: If you remember, the the day the the night of bourbon in the air, Buffalo Trace was there along with 1792, but seven they had a split booth.
• 1:15:44
  SPEAKER_00: But on the night of the of Bourbon in the air, Buffalo Trace wasn't there that Thursday night, but Ross was there serving sweet wheat.
• 1:15:55
  SPEAKER_04: Oh, that's awesome.
• 1:15:56
  SPEAKER_00: Uh you were there.
• 1:15:57
  SPEAKER_00: No, no, did you go to was last year the first festival you got to go to because you just came down for the bus tour before?
• 1:16:06
  SPEAKER_02: Yeah, last year was the first year I got to go.
• 1:16:08
  SPEAKER_02: This year we already got tickets, so we'll be there too.
• 1:16:12
  SPEAKER_02: So I'm pretty hyped for that.
• 1:16:14
  SPEAKER_02: It should be fun.
• 1:16:15
  SPEAKER_00: It's crazy that it's sold out in two days.
• 1:16:19
  SPEAKER_02: Yeah, I'm not surprised because the amount of people that are there at that festival is absolutely insane.
• 1:16:24
  SPEAKER_00: Well, the amount of people who want to go now is insane.
• 1:16:29
  SPEAKER_02: Right.
• 1:16:32
  SPEAKER_00: All right, so what are you giving?
• 1:16:33
  SPEAKER_00: I'll let you go first on the nose.
• 1:16:38
  SPEAKER_02: So we're not we're not doing halves, right?
• 1:16:41
  SPEAKER_02: Because we just gotta keep it at a solid number.
• 1:16:43
  SPEAKER_00: How can I do a I just want to know how I do a half of a knock.
• 1:16:48
  SPEAKER_02: To be honest with you, this one's like so close to the top, I feel like it would be like a three and a half.
• 1:16:54
  SPEAKER_00: But I I can go if it's 3.6, go four.
• 1:16:59
  SPEAKER_00: If it's a 3.4, go three.
• 1:17:03
  SPEAKER_00: That's the way I always look at it.
• 1:17:06
  unknown: Okay.
• 1:17:07
  SPEAKER_02: I'm gonna I'm gonna stick with a three.
• 1:17:09
  SPEAKER_00: This is super solid.
• 1:17:11
  SPEAKER_02: This is something I drink constantly, and we go through at least two a year or so.
• 1:17:18
  SPEAKER_00: Okay.
• 1:17:21
  SPEAKER_00: I have a question.
• 1:17:24
  SPEAKER_00: Is this your first barrel bottle breakdown actually on the show?
• 1:17:31
  SPEAKER_02: No, we did, oh, I think we did one before.
• 1:17:34
  SPEAKER_02: And then I did a lot of them with you guys while you were doing it and just wrote it in.
• 1:17:38
  SPEAKER_02: But I feel like creeped on one.
• 1:17:40
  SPEAKER_00: Okay.
• 1:17:41
  SPEAKER_02: Maybe.
• 1:17:43
  SPEAKER_00: So there's a banana.
• 1:17:50
  SPEAKER_00: Caramel.
• 1:17:52
  SPEAKER_00: I'm still trying to get that milk chocolate I had.
• 1:17:58
  SPEAKER_02: Once it opens up, it's almost like a burned sugar when you roll a you put a layer of sugar over a custard and you would hit it with the flame.
• 1:18:05
  SPEAKER_02: And that's that's the cinema.
• 1:18:07
  SPEAKER_02: It's super, super sweet.
• 1:18:10
  SPEAKER_02: I like it.
• 1:18:14
  SPEAKER_01: Dessert.
• 1:18:15
  SPEAKER_00: I do like it too.
• 1:18:16
  SPEAKER_00: I'm also gonna give it a three.
• 1:18:25
  SPEAKER_00: All right, let's uh let's see what it does in the glass.
• 1:18:30
  SPEAKER_00: We'll roll this baby around.
• 1:18:32
  SPEAKER_00: That's what it's known for.
• 1:18:34
  SPEAKER_00: Wow.
• 1:18:36
  SPEAKER_00: Look at that.
• 1:18:37
  SPEAKER_00: The full roll.
• 1:18:41
  SPEAKER_00: Martin Duffy would be proud of me.
• 1:18:43
  SPEAKER_00: Hey, you got a different kind of glass you want to use?
• 1:18:46
  SPEAKER_02: Uh I've I've learned to not say anything about glasses that are not made in the United States, sir, Martin.
• 1:18:58
  SPEAKER_00: These are actually made in England.
• 1:19:03
  SPEAKER_00: Yes, they're they're European.
• 1:19:07
  SPEAKER_04: Nice.
• 1:19:08
  SPEAKER_00: So it sticks really nice.
• 1:19:11
  SPEAKER_00: So what's the proof on this?
• 1:19:14
  SPEAKER_02: I think it's ninety three.
• 1:19:29
  SPEAKER_00: Yep.
• 1:19:31
  SPEAKER_00: For ninety-one point two, it does a nice thing.
• 1:19:34
  SPEAKER_00: The legs are a little, they're a little thin, they're not as thick, but they're they're long.
• 1:19:42
  SPEAKER_00: They extend the length of the glass.
• 1:19:45
  SPEAKER_00: It's like glycerin.
• 1:19:48
  SPEAKER_02: They do, and where you roll it up to hits a hard line all the entire top.
• 1:19:55
  SPEAKER_02: And it stays for a long time before it starts to roll down.
• 1:19:58
  SPEAKER_02: So I feel like it's it could be thicker, but you know.
• 1:20:03
  SPEAKER_00: Yes, the mouthfeel is very, I would say it's a satiny mouthfeel.
• 1:20:10
  SPEAKER_00: Very soft.
• 1:20:11
  SPEAKER_00: It reminds me of if my wife was putting um bed sheets and pillowcases on, and she had the the choice of what to put on the bed, this is what it would be.
• 1:20:24
  SPEAKER_04: Huh.
• 1:20:26
  SPEAKER_00: Like that analysis.
• 1:20:29
  SPEAKER_02: That sound that sounds legit right there.
• 1:20:31
  SPEAKER_02: Like, I like it.
• 1:20:32
  SPEAKER_02: I like it.
• 1:20:37
  SPEAKER_00: So, same thing.
• 1:20:41
  SPEAKER_00: That second sip was so good.
• 1:20:44
  SPEAKER_00: As far as the body goes at 92 point 91.2, I would say that it's also it it covers the roof of your mouth, the tongue, under a little bit under your tongue, but it doesn't hit the cheeks.
• 1:21:02
  SPEAKER_00: But a lot of flavor.
• 1:21:19
  SPEAKER_00: I give it a three also.
• 1:21:25
  SPEAKER_00: And that's pretty good for usually a weeder is a little bit smoother, and let a little, it's not, it doesn't have the big body, but man, the flavor goes around your whole mouth, you know.
• 1:21:39
  SPEAKER_02: The flavor makes you makes you forget how thin it tastes when you drink it.
• 1:21:44
  SPEAKER_02: It has like a very thinness to it, but it's still like full-bodied tasting.
• 1:21:49
  SPEAKER_00: It delivers the flavor.
• 1:21:51
  SPEAKER_02: I think it definitely does.
• 1:21:54
  SPEAKER_02: This is definitely one of my favorite boards.
• 1:21:56
  SPEAKER_02: I every time I drink it, it reminds me why I choose this one off the shelf all the time.
• 1:22:01
  SPEAKER_02: I would I would agree with you on a three on that one.
• 1:22:08
  SPEAKER_00: All right, we head into the the fives.
• 1:22:12
  SPEAKER_00: You can give it up to a five on the taste.
• 1:22:18
  SPEAKER_02: I think when I when I sip this one, you get a cross between like the what are those little things in the Lucky Charm cereal?
• 1:22:28
  SPEAKER_02: Not the marshmallows, but the thingies.
• 1:22:30
  SPEAKER_02: And then a cross between that and like a kick, like the sugar that comes on the kick cereal.
• 1:22:35
  SPEAKER_02: The oats.
• 1:22:36
  unknown: I like this.
• 1:22:37
  SPEAKER_00: Alright, hold on.
• 1:22:39
  SPEAKER_00: I don't know.
• 1:22:48
  SPEAKER_02: I really don't see how everyone doesn't want these all the time.
• 1:22:55
  SPEAKER_00: So Walker says he got a cinnamon and brown sugar note.
• 1:23:01
  SPEAKER_02: Are there more comments on here that I'm missing?
• 1:23:03
  SPEAKER_02: Because it stopped at Adam Roberts for me.
• 1:23:06
  SPEAKER_00: Kirk, oh, you gotta reload it.
• 1:23:12
  SPEAKER_00: Wow.
• 1:23:13
  SPEAKER_04: That's why I'm not getting comments.
• 1:23:15
  SPEAKER_00: That's what I just did.
• 1:23:17
  SPEAKER_02: There's a lot of comments.
• 1:23:19
  SPEAKER_02: I am so sorry.
• 1:23:20
  SPEAKER_02: I was trying to read them, but I'm like, man, nobody's opening these to you.
• 1:23:22
  SPEAKER_02: That's crazy.
• 1:23:23
  SPEAKER_00: Kirk is there.
• 1:23:26
  SPEAKER_02: I see you, Kirk.
• 1:23:28
  SPEAKER_02: I see you.
• 1:23:29
  SPEAKER_02: There's Ryan says sweet wheat rocks.
• 1:23:31
  SPEAKER_02: Definitely.
• 1:23:32
  SPEAKER_02: That's like my job.
• 1:23:33
  SPEAKER_02: Yeah, right there.
• 1:23:34
  SPEAKER_02: Kirk?
• 1:23:35
  SPEAKER_02: The word sweet was kicked up a little on the proof.
• 1:23:38
  SPEAKER_02: I agree a thousand percent.
• 1:23:39
  SPEAKER_02: I feel like if this was at 110 proof, 120 proof, this would absolutely kill it, which it already does.
• 1:23:46
  SPEAKER_02: But I feel like a little more proof would give it that little more oof.
• 1:23:49
  SPEAKER_00: You mean sweet wheat foolproof?
• 1:23:53
  SPEAKER_02: See, that's what I'm saying.
• 1:23:54
  SPEAKER_02: That'd be bomb.
• 1:23:56
  SPEAKER_02: I would I would be on that so hard, dude.
• 1:23:58
  SPEAKER_02: That'd be awesome.
• 1:24:00
  SPEAKER_00: I mean, there's no Pappy Van Winkle foolproof.
• 1:24:05
  SPEAKER_00: So it's like usually with weeders, what's okay?
• 1:24:10
  SPEAKER_00: So I we do have the William Dalton foolproof weeded bourbon on that, on that.
• 1:24:19
  SPEAKER_00: I mean, that is a good one to go by.
• 1:24:22
  SPEAKER_00: You know, that's one of my favorite bourbons of all time.
• 1:24:29
  SPEAKER_00: All right, so it's my turn.
• 1:24:33
  SPEAKER_02: Was that the white one?
• 1:24:35
  SPEAKER_02: No, was that the blue?
• 1:24:37
  SPEAKER_00: Dalton was the blue one.
• 1:24:40
  SPEAKER_02: Okay.
• 1:24:41
  SPEAKER_00: Dalton's the other one than Lillian.
• 1:24:45
  SPEAKER_00: And that that volume here.
• 1:24:47
  SPEAKER_00: And that Dalton now has the the six-year has surpassed the five year.
• 1:24:53
  SPEAKER_00: Once it's open, it really has.
• 1:24:56
  SPEAKER_00: So, anyways, all right.
• 1:24:58
  SPEAKER_00: People are I get the hearts, but I'm not getting the updated comments.
• 1:25:02
  SPEAKER_00: So I will update real quick.
• 1:25:04
  SPEAKER_00: I'll just keep updating because I learned how to do this.
• 1:25:10
  SPEAKER_00: All right, people are I get the heart.
• 1:25:12
  SPEAKER_00: Alright, hold on.
• 1:25:15
  SPEAKER_00: All right, okay.
• 1:25:16
  SPEAKER_00: Jamie Siegel says Larceny.
• 1:25:19
  SPEAKER_00: Yeah, Larseny is a foolproof.
• 1:25:21
  SPEAKER_00: Yes.
• 1:25:21
  SPEAKER_00: And that is Stacy.
• 1:25:24
  SPEAKER_00: Good to see you.
• 1:25:26
  SPEAKER_00: All right, so I am going to give it's my turn to go, right?
• 1:25:30
  SPEAKER_00: With the taste.
• 1:25:32
  SPEAKER_00: You started.
• 1:25:33
  SPEAKER_00: No, you started.
• 1:25:37
  SPEAKER_00: You started with nose.
• 1:25:39
  SPEAKER_00: I went first.
• 1:25:40
  SPEAKER_00: Okay, so you're first on the taste.
• 1:25:41
  SPEAKER_00: What are you gonna give the taste out of five?
• 1:25:43
  SPEAKER_00: Stomach.
• 1:25:44
  SPEAKER_00: What?
• 1:25:46
  SPEAKER_02: Okay.
• 1:25:47
  SPEAKER_02: Um I'm gonna go, I'm gonna go with the four.
• 1:25:50
  SPEAKER_02: This one tastes like lucky times without the marshmallows, and that little sugar kiss that comes with the kick cereals.
• 1:25:58
  SPEAKER_02: I think if it had a little more proof, it would be at the five.
• 1:26:01
  SPEAKER_02: But I think I gotta stick with the four.
• 1:26:08
  SPEAKER_00: Probably, although it's just like when you think about this, here it is.
• 1:26:15
  SPEAKER_00: It's this.
• 1:26:16
  SPEAKER_00: I'm gonna grab my no, I won't right now because we're we're staying right on it.
• 1:26:21
  SPEAKER_00: I think we're both on the same batch of sweet wheat, too.
• 1:26:24
  SPEAKER_00: It's from last year.
• 1:26:26
  SPEAKER_00: I'm gonna give.
• 1:26:35
  SPEAKER_00: So one of the things that's so unique about the weeded bourbon that they've done and the smoothness, I mean, the the silkiness, not the smoothness.
• 1:26:46
  SPEAKER_00: You can't, it's uh but but the easiness of drinking this.
• 1:26:49
  SPEAKER_00: I mean, it's so easy, and it's got a really nice sweet note, but it also pulls the Barton's flavor profile.
• 1:27:01
  SPEAKER_00: You know what I mean?
• 1:27:02
  SPEAKER_00: You know you're drinking Barton's.
• 1:27:03
  SPEAKER_00: I mean, even though it's the wheat and the and the burr, you know, so I don't know the mash bill of this exactly, but hey, let's try it.
• 1:27:13
  SPEAKER_00: Hey Meta.
• 1:27:16
  SPEAKER_00: Are you there?
• 1:27:19
  SPEAKER_00: Let's just try.
• 1:27:20
  SPEAKER_00: I'm gonna try and get her to respond.
• 1:27:22
  SPEAKER_00: There we go.
• 1:27:24
  SPEAKER_00: Hey Meta, are you there?
• 1:27:29
  SPEAKER_00: Okay, what is the mash spill of sweet wheat from Barton's distillery?
• 1:27:39
  SPEAKER_04: It's a big deal with a tank ale around 120,000 pounds of empty mash for injury.
• 1:27:47
  SPEAKER_00: No, stop.
• 1:27:49
  SPEAKER_00: Okay, hey Meadow.
• 1:27:51
  SPEAKER_00: What is the mash bill of sweet wheat from the seventeen ninety-two Barton's distillery?
• 1:28:04
  SPEAKER_00: Okay.
• 1:28:08
  SPEAKER_00: Not happening.
• 1:28:09
  SPEAKER_00: I'll give it one more shot.
• 1:28:12
  SPEAKER_00: Hey Meta, are you there?
• 1:28:18
  SPEAKER_00: What is the mash bill of sweet wheat from Barton's 1792 distillery?
• 1:28:28
  unknown: 75% sweet wheat, 21% corn, and 4% malted barley.
• 1:28:34
  SPEAKER_00: 75% wheat, sweet wheat, 25%, 20, 21% corn, and 4% malted barley.
• 1:28:46
  SPEAKER_00: So 75% wheat and 24% corn.
• 1:28:49
  SPEAKER_00: I don't know.
• 1:28:49
  SPEAKER_00: I mean, honestly, when you think about that, that's I don't know what what uh what is the we don't know the match bill of Pappier or Weller, right?
• 1:29:02
  SPEAKER_02: No, because I don't think they disclose them.
• 1:29:05
  SPEAKER_00: All right.
• 1:29:06
  SPEAKER_00: So you gave it a four?
• 1:29:09
  SPEAKER_02: Yeah.
• 1:29:11
  SPEAKER_02: I think that proof just kind of kicked it down from a five.
• 1:29:14
  SPEAKER_02: Because honestly, the taste on it's just fantastic.
• 1:29:16
  SPEAKER_02: But I think if the proof is a little bit higher, I'd give you a little bit more.
• 1:29:19
  SPEAKER_00: Well, I know why you go for it.
• 1:29:20
  SPEAKER_00: I mean, it's really good, and it's you know, it's it's easy, it's an easy drink.
• 1:29:27
  SPEAKER_00: And the flavor you don't have to think about, right?
• 1:29:30
  SPEAKER_00: So I will agree with you.
• 1:29:32
  SPEAKER_00: It it there's a cream corn aspect to this, which is like a lot of the wheat whiskey that I drink or the wheated bourbons have a lot more caramel or a lot.
• 1:29:44
  SPEAKER_00: More that wheat flavor that that's there, but the sweet wheat has like a sweeter, and and so I will give it a four also.
• 1:29:57
  SPEAKER_00: So the most complicated part of this, in my opinion, is I can't I I can't tell if this is long or short as far as the finish, can you?
• 1:30:13
  SPEAKER_02: Yeah, I don't think it's as long as say like your Joseph Magnus or something of that magnitude, or your large barrel proof or something.
• 1:30:22
  SPEAKER_02: I don't think it's it doesn't linger around like that.
• 1:30:25
  SPEAKER_02: Or like rye seems top in your mouth a little longer.
• 1:30:31
  SPEAKER_00: So it's between medium and short.
• 1:30:34
  SPEAKER_00: What?
• 1:30:35
  SPEAKER_02: Yeah.
• 1:30:37
  SPEAKER_02: I don't say that it doesn't have that ringing in your in your cheeks where it just stays around for a while like a rye or you know what I'm saying?
• 1:30:43
  SPEAKER_00: Or at the back of your throat and doing a little bit extra.
• 1:30:46
  SPEAKER_00: I mean, I get the sweet corn, and and and right now I still can taste it kind of at the roof of my mouth, but it's not it's it's lingering, not finishing.
• 1:31:01
  SPEAKER_00: Right?
• 1:31:02
  SPEAKER_00: Yes.
• 1:31:03
  SPEAKER_00: So the finish ends and then it lingers.
• 1:31:06
  SPEAKER_00: Whereas a lot of times a long finish, it finishes and finishes, and then and some don't even linger, but the lingering is bizarre.
• 1:31:15
  SPEAKER_00: But I would give it amazing.
• 1:31:20
  SPEAKER_00: I would right.
• 1:31:24
  SPEAKER_00: And there's nothing unpleasant, but there's there's nothing super special about the finish, right?
• 1:31:32
  SPEAKER_00: I agree.
• 1:31:34
  SPEAKER_00: So I'm I'm gonna say that the finish is three out of five.
• 1:31:47
  SPEAKER_02: I think I'm gonna I'm gonna stick with you on that because it doesn't have that long-lasting finish.
• 1:31:51
  SPEAKER_02: I think the proof holds it back from rating higher, honestly.
• 1:31:56
  SPEAKER_02: It's just a good everyday zipper.
• 1:31:58
  SPEAKER_02: And it's cheap, easy, pretty readily available at this point.
• 1:32:02
  SPEAKER_00: How much?
• 1:32:03
  SPEAKER_00: How much is sweet wheat?
• 1:32:05
  SPEAKER_00: You know 39.
• 1:32:08
  SPEAKER_00: Okay, so it's an everyday, you know, a$40 bottle isn't a$20 bottle.
• 1:32:14
  SPEAKER_00: It's definitely a right now.
• 1:32:16
  SPEAKER_00: We both rated it straight up a 13 out of 18, which is no slouch.
• 1:32:24
  SPEAKER_00: But I mean, it where do you get though the larceny, yeah, for larceny, but larceny brings the heat.
• 1:32:35
  SPEAKER_00: You know what I mean?
• 1:32:37
  SPEAKER_00: In my opinion, Larceny has a m uh way spicier than this.
• 1:32:42
  SPEAKER_00: I mean, this is definitely your drinker right here, and I can see you going through bottles of this, Matt.
• 1:32:51
  SPEAKER_02: I do all the time.
• 1:32:52
  SPEAKER_02: Like at least two a year.
• 1:32:55
  SPEAKER_00: Which is like all right, so the Scotchy Bourbon Boys barrel bottle breakdown of sweet wheat is uh 13 out of 18 for the Scotchy Bourbon Boys.
• 1:33:14
  SPEAKER_00: That was awesome.
• 1:33:17
  SPEAKER_00: Alright, so I know everybody's probably chomping at the bit.
• 1:33:20
  SPEAKER_00: I'm gonna update this one more time.
• 1:33:24
  SPEAKER_00: Alright, turn it down.
• 1:33:27
  SPEAKER_02: Kurt said he's blending weller foolproof with the sweetweed.
• 1:33:32
  SPEAKER_02: That sounds fantastic.
• 1:33:36
  SPEAKER_00: Kurt says$50 in the Rockies, and then you will get the finish if you blend it with the foolproof.
• 1:33:49
  SPEAKER_00: That's crazy.
• 1:33:51
  SPEAKER_02: That's what I'm saying.
• 1:33:52
  SPEAKER_02: I think that would that would bring it up.
• 1:33:53
  SPEAKER_02: That little that proof that's okay.
• 1:33:55
  SPEAKER_02: If this was at$100,$105, I think that would be the super sweet point for this, and that would have just glued that thing all the way up, and that would have been like the perfect corner.
• 1:34:08
  SPEAKER_00: Okay.
• 1:34:10
  SPEAKER_00: Yeah, I mean, uh yes, you wish that this was a higher proof and whatever, you know, we do all that, but we're just basing it on what it is, right?
• 1:34:20
  SPEAKER_01: Absolutely.
• 1:34:21
  unknown: All right.
• 1:34:26
  SPEAKER_00: So let's um let's just quick finish up for the uh for the audio.
• 1:34:30
  SPEAKER_00: It's been a great podcast, everybody.
• 1:34:33
  SPEAKER_00: And then we're gonna bring it on like we always do.
• 1:34:35
  SPEAKER_00: I'll send out a link for you guys to come on for a little bit.
• 1:34:38
  SPEAKER_00: I'm gonna stay till about 10:30 and then go upstairs and do whatever.
• 1:34:43
  SPEAKER_00: Probably have a figure out something to eat, considering I didn't eat much all day.
• 1:34:49
  SPEAKER_00: And I had a s I would say I had a handful of chips, and that's it.
• 1:34:58
  SPEAKER_00: That's what I had to eat today.
• 1:35:00
  SPEAKER_00: A handful of chips.
• 1:35:01
  SPEAKER_00: I went to Starbucks this morning and I had the egg bites, but I took a bite and then dropped dropped them on the floor of the truck, and there was no there was no 10-second rule involved with this.
• 1:35:15
  SPEAKER_00: Nope, nope.
• 1:35:17
  SPEAKER_00: So that's what I had for breakfast, lunch.
• 1:35:20
  SPEAKER_00: I worked through so I could go up and see Matt.
• 1:35:23
  SPEAKER_00: Matt, I went up to see you and Ross, and then came back, and I there was like a bunch of crunched up chips at the bottom.
• 1:35:32
  SPEAKER_00: I had those, and then I took my vitamins and came down and got the podcast ready.
• 1:35:37
  SPEAKER_00: So there you go.
• 1:35:38
  SPEAKER_00: All right, everybody, thank you so much for joining us, Matt.
• 1:35:41
  SPEAKER_00: I really appreciate you filling in tonight.
• 1:35:44
  SPEAKER_00: That was fantastic.
• 1:35:46
  SPEAKER_00: We definitely understood 1792, and we had a great time with Ross tonight.
• 1:35:53
  SPEAKER_00: We had a great time with Ross when we went to meet him, and a great time with Ross in in New Orleans.
• 1:36:00
  SPEAKER_00: But we got, you know, one of these times, invite him out to the the as Ran Randy Prassey president says, the farm went before, you know, the bourbon festival.
• 1:36:13
  SPEAKER_00: So we got or get or get let's get Ross on the on the bus tour.
• 1:36:19
  SPEAKER_02: Oh man, that's awesome.
• 1:36:21
  SPEAKER_02: See, now I got his number two.
• 1:36:22
  SPEAKER_02: We can hit a bus.
• 1:36:23
  SPEAKER_02: Like that works.
• 1:36:24
  SPEAKER_00: Yep.
• 1:36:24
  SPEAKER_00: There that definitely works.
• 1:36:26
  SPEAKER_00: All right, everybody.
• 1:36:28
  SPEAKER_00: Hey, do your thing for Cleveland on the Rocks.
• 1:36:31
  SPEAKER_00: Let everybody know about that.
• 1:36:32
  SPEAKER_00: Because if you know the difference between the Scotchy Bourbon Boys, we we're not we don't compete.
• 1:36:36
  SPEAKER_00: Although they do and they do bottle analysis, but Cleveland on the Rocks is all alcohol.
• 1:36:44
  SPEAKER_00: If you like beer, that's a place.
• 1:36:47
  SPEAKER_00: I mean, I mean, Matt and his crew know beer.
• 1:36:51
  SPEAKER_00: I mean, they know barrel-age beer, they know regular beers, and then I don't know.
• 1:36:56
  SPEAKER_00: Do you do wine?
• 1:36:59
  SPEAKER_02: I I keep the wine, I have a whole wine rack of stuff that I build charcuterie boards and do wine tastings with my mom and my aunts, but it's not like an online type of thing.
• 1:37:08
  SPEAKER_02: We just kind of drink wine and then, you know, family stuff.
• 1:37:12
  SPEAKER_02: So, but we do review beers, we do review bourbons, we review any kind of mixed cocktails we can come up with, and kind of just have some fun with it.
• 1:37:21
  SPEAKER_02: Do all kinds of videos.
• 1:37:23
  SPEAKER_02: Yeah, I'll be posting videos on Mondays and Thursdays here coming soon.
• 1:37:26
  SPEAKER_02: I've had a lot of family stuff going on, so I haven't been able to put it out every week.
• 1:37:29
  SPEAKER_02: So I knew I wasn't gonna be able to, so I figured I'd build up some videos, start putting them on there, and then have them on every week after that.
• 1:37:35
  SPEAKER_00: So you also do tequila.
• 1:37:39
  SPEAKER_02: I give it tequila every once in a while as well.
• 1:37:41
  SPEAKER_02: Those are not so fun nights when I have to wake up in the morning, but I've been learning that I can you know peep like bread before I go to bed.
• 1:37:47
  SPEAKER_02: It just kind of soaks up tequila in your stomach.
• 1:37:52
  SPEAKER_00: All right.
• 1:37:53
  SPEAKER_00: All right, everybody, www.scotchybourbonboys.com for all things, scotchy bourbon boys.
• 1:37:58
  SPEAKER_00: We got Glenn's t-shirts soon.
• 1:38:01
  SPEAKER_00: CT has really upped the game.
• 1:38:03
  SPEAKER_00: I mean, if you watch a couple of those podcasts, we got special event Scotchy Bourbon Boys t-shirts.
• 1:38:10
  SPEAKER_00: And anybody sees one that they like, if you contact CT, he can get you one of those t-shirts.
• 1:38:16
  SPEAKER_00: Plus, there's gonna be hoodies coming, and hoodies are my are my jam.
• 1:38:21
  SPEAKER_00: And know that also, you know, check out the website for all of our bio and everything like that, and then also check us on Facebook, Instagram, YouTube, and X.
• 1:38:32
  SPEAKER_00: Also iHeart, Apple, Spotify, and any other place you can listen to us.
• 1:38:36
  SPEAKER_00: But whether you listen to us or you watch us, make sure that you find a way to show your support, whether it's become a member, subscribe, become a member, do leave super chats on on YouTube.
• 1:38:50
  SPEAKER_00: Anything and everything goes right back into the podcast.
• 1:38:53
  SPEAKER_00: And I'd like to keep the, you know, I'd like to keep the$13,000 losses in the business, you know, to a minimum.
• 1:39:04
  SPEAKER_00: Just a joke.
• 1:39:05
  SPEAKER_00: Anyways, and then also I think we just covered everything right there, whether you what yeah, or leave us really good feedback on on Apple.
• 1:39:16
  SPEAKER_00: Apple is a place where you get rated, and anybody that listens, just go to the Apple podcast thing and just write a nice little review for us.
• 1:39:27
  SPEAKER_00: Give us five stars and get our rating up.
• 1:39:29
  SPEAKER_00: I challenge anybody listening to get our rating up.
• 1:39:32
  SPEAKER_00: All right, and that leads us into good bourbon equals good times and good friends.
• 1:39:40
  SPEAKER_00: Don't drink and drive, drink responsibly, and make sure you live your life uncut and unfiltered.
• 1:39:50
  SPEAKER_00: And here comes AI to take us out.
• 1:39:53
  SPEAKER_00: And everybody else, if you're on Facebook and YouTube, there'll be a especially on your Facebook, there'll be a link to join us, and we'll stay on for till about 1030, 1045 tonight.