Latest / The Scotchy Bourbon Boys / Exploring Unique Whiskey Flavors and Bourbon Distillation Techniques Of The Old Jett Brothers

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Exploring Unique Whiskey Flavors and Bourbon Distillation Techniques Of The Old Jett Brothers · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:52
  Speaker 3: Yeah, we're the Scotchy Bourbon Boys raising the hell to make us on the go.
• 1:57
  Speaker 3: Yeah, we're the Scotchy Bourbon Boys.
• 2:12
  Speaker 3: We're here to have fun.
• 2:13
  Speaker 3: We hope you enjoy.
• 2:14
  Speaker 3: We're here to have fun.
• 2:39
  Speaker 4: Yeah Alright, welcome back to another amazing podcast of the Scotchy Bourbon Boys.
• 2:48
  Speaker 5: Tonight I've got CT in the house.
• 2:54
  Speaker 4: I am tiny, joining you again for another exciting podcast, and that was Kenny Fuller of the Lucca Mariano Old Americana Band.
• 3:06
  Speaker 4: I've been really excited to start this podcast because I wanted to go over you know when we go over what social media we're on.
• 3:17
  Speaker 4: Well, it changed.
• 3:20
  Speaker 4: So we are on Facebook, instagram, youtube and X.
• 3:25
  Speaker 4: Yes, finally, we don't have to say that or deal with that dumb, stupid, mother-booping bird.
• 3:33
  Speaker 4: I mean it was.
• 3:35
  Speaker 4: I just remember when it first came out, it was the dumbest symbol and people it was, you know, tweeting.
• 3:43
  Speaker 4: I mean it was just like what is going on.
• 3:46
  Speaker 4: And then it got popular and you just accepted it and it became part of what we do.
• 3:52
  Speaker 4: But it's almost like having like this thousand pound weight on you, smushing you every day because you got to tweet and you got to deal with some stupid blue bird, but yet then now it's X.
• 4:08
  Speaker 4: I mean, think about that.
• 4:09
  Speaker 4: It's just X, cool ass X.
• 4:13
  Speaker 4: So I will say that now that it's X, I'm going to put a lot more time into it than I would, because I just don't like dumb, stupid blue birds and I don't want to ever tweet.
• 4:26
  Speaker 4: I mean, now we got to come up.
• 4:27
  Speaker 4: What is it going to be.
• 4:28
  Speaker 4: What are we sending Right, are we?
• 4:31
  Speaker 4: It's like the message hasn't even branded itself to what it is, what it's a.
• 4:38
  Speaker 4: I'm going to send a racer X, because that should be one racer X.
• 4:43
  Speaker 4: Right there, right, we get some.
• 4:44
  Speaker 4: I wonder if that's a brand that that's probably a copyright problem.
• 4:49
  Speaker 4: Right there, right, racer X.
• 4:51
  Speaker 4: Yeah.
• 4:52
  Speaker 6: There's gonna be a lot of copyright issues, but he's probably capable of buying the copyright from whoever has it.
• 5:00
  Speaker 4: So we are on Facebook live tonight.
• 5:02
  Speaker 4: So anybody listening on Facebook, we will be monitoring, and I'm about to go do that.
• 5:09
  Speaker 4: I got to turn down.
• 5:10
  Speaker 4: I'm turning down the sound before I get there, all right.
• 5:15
  Speaker 6: I think it's fun we were talking about X because Elon Musk.
• 5:19
  Speaker 6: There's been a picture running around social media of him drinking Pappy with his some of his staff out of plastic cups in a meeting.
• 5:28
  Speaker 6: Really, yeah, If you see it, he's holding the bottle and he's all excited that they're all drinking out of plastic cups.
• 5:35
  Speaker 4: Pappy, because they got Pappy.
• 5:36
  Speaker 4: Yeah, we got to.
• 5:38
  Speaker 4: We got to come up and do something about that.
• 5:42
  Speaker 4: We've got Melanie Lopez on.
• 5:45
  Speaker 4: We got Matt Lysen.
• 5:46
  Speaker 4: He says cheers, cheers to Matt Melanie.
• 5:49
  Speaker 4: She loves the Neely family distillery.
• 5:53
  Speaker 4: So tonight also, remember, we're on all the major podcast formats also, and you can check us out on.
• 6:02
  Speaker 4: Oh, there I go again, so you could check us out on Apple Podcast.
• 6:10
  Speaker 4: You could check us out on also Apple Podcast.
• 6:15
  Speaker 4: I'm having a problem because the internet just crashed on the, which you call it, and we are live on this, so I'll keep talking about it.
• 6:26
  Speaker 4: I'll keep talking.
• 6:27
  Speaker 4: Now, there we go.
• 6:28
  Speaker 4: So when this happens, CT, I'll just keep talking on the audio to keep going.
• 6:33
  Speaker 4: And I was just talking about, we're on Apple, we're on Amazon, we are on Pandora, we're on all the major podcast formats and then Spotify.
• 6:43
  Speaker 4: Check us out.
• 6:43
  Speaker 4: Whatever you listen to, please listen.
• 6:45
  Speaker 4: And as soon as we died right there, all we had about 10 people.
• 6:50
  Speaker 4: He just went to it, just went to nothing.
• 6:54
  Speaker 6: When it happens again, I'll be playing the Jeopardy music.
• 6:57
  Speaker 6: Anyways, but my internet.
• 7:07
  Speaker 4: I mean a lot of the wall.
• 7:09
  Speaker 4: It's iffy.
• 7:10
  Speaker 4: I'm sure I hope my at one point my wife could just turn off that TV up there and maybe then we'll be okay.
• 7:17
  Speaker 4: That's what's different.
• 7:19
  Speaker 4: I'm sure I've got two major TVs watching movies, download, streaming plus, while I do this.
• 7:24
  Speaker 4: It's never been an issue, but tonight, who knows?
• 7:28
  Speaker 4: Anyways, it's going to be a wild night.
• 7:30
  Speaker 4: Yes, also, remember wwwscotchyburburboyscom for everything Scotchy Burbur Boys.
• 7:38
  Speaker 4: You got t-shirts and Glen Caron's.
• 7:40
  Speaker 4: Oh, we are about to.
• 7:42
  Speaker 4: We just ordered a bottle tops.
• 7:44
  Speaker 4: So did I lose, you See, t?
• 7:46
  Speaker 4: I did.
• 7:49
  Speaker 4: Now I lose him.
• 7:51
  Speaker 4: So this is just an interesting, interesting podcast.
• 7:55
  Speaker 4: Hopefully he'll come back, but we've got a bottle openers coming too, so check that out.
• 8:01
  Speaker 4: I don't know.
• 8:03
  Speaker 4: Well, now I'm down, uh-oh.
• 8:07
  Speaker 4: So hopefully the whole meeting we're reconnecting back up.
• 8:10
  Speaker 4: I lost CT, we lost CT.
• 8:13
  Speaker 4: This ought to be fun, but anyways, oh, we are back.
• 8:17
  Speaker 4: Are you playing the music you locked up first.
• 8:22
  Speaker 4: That time I lost you.
• 8:25
  Speaker 6: I was here.
• 8:25
  Speaker 6: I kept trying to tell you it was going to happen, because I can tell when it's going to happen, because your video stops before your voice does, but your video locks up.
• 8:34
  Speaker 4: But your video locked up and I lost you.
• 8:36
  Speaker 4: Yeah, we're just going to have to work through this and hopefully we get through, alright.
• 8:40
  Speaker 4: So, anyways, tonight we are talking about old Jet Brothers the old Jet Brothers right, that's what it's called.
• 8:50
  Speaker 4: The line the.
• 8:51
  Speaker 4: You got to put the the there.
• 8:52
  Speaker 4: It's very important when you're doing that, and this is a whiskey made by the Neely Family Distillery.
• 9:02
  Speaker 4: This brand is brand new.
• 9:05
  Speaker 4: It has gotten some very, very good critical acclaim, right.
• 9:11
  Speaker 6: Yeah, double, double golden.
• 9:13
  Speaker 6: San Francisco is pretty good right out of the gate.
• 9:15
  Speaker 4: Yeah, and the cool part about the whole brand for me is that I was down one time with with Super Nash, and then me and Roxy stopped in one time on our way back from Kentucky and Rebecca had us in the barrels.
• 9:37
  Speaker 4: We got to taste this, the French oak which I have here in the new toasted French oak, and then the you say the one, the one barrel.
• 9:48
  Speaker 4: It's like a cell turn barrel, and that's a white wine right, if I'm not mistaken.
• 9:54
  Speaker 6: Yeah, man, I'm not going to say yes because I can't remember, but yeah, it seems like it is yes.
• 10:03
  Speaker 4: Yeah, so we got to taste the cell turn barrels.
• 10:06
  Speaker 4: I actually got a couple reels of us tasting that double gold.
• 10:10
  Speaker 4: I think I'm going to put it back up and I'm going to put it up with the take, some videos of me holding the cell turn bottle and then mixing it together, talking about it while we're thieving it and then also having it here.
• 10:24
  Speaker 4: You know where we're going to do that.
• 10:26
  Speaker 6: So tonight Good to see on video.
• 10:29
  Speaker 6: Those barrels are so unique with the grape vines wrapped around the end of them.
• 10:32
  Speaker 6: Those were very unique barrels.
• 10:35
  Speaker 4: Oh, yeah, yeah, definitely.
• 10:37
  Speaker 4: And the whiskey that was in there.
• 10:39
  Speaker 4: I mean it's just like you're going out into a Rick House on Neely and you start drilling, hammering she used a slide hammer, it was.
• 10:52
  Speaker 4: I mean it was pretty cool to see to get into those barrels and do it, you know, and taste them and know how fantastic it was going to be.
• 11:01
  Speaker 4: Now tonight you've got a couple.
• 11:06
  Speaker 4: We've got the full line.
• 11:07
  Speaker 4: We walked out of there with the full line.
• 11:10
  Speaker 4: I've got three, you have three, and then cell turn barrel which was from Revival.
• 11:16
  Speaker 4: I've got also.
• 11:17
  Speaker 4: That.
• 11:19
  Speaker 4: One is not open yet.
• 11:20
  Speaker 4: I don't know.
• 11:21
  Speaker 4: That's the one that won double gold, right, the Revival one, or was it?
• 11:26
  Speaker 6: Yeah, that's this one in.
• 11:27
  Speaker 6: Revival.
• 11:29
  Speaker 4: And that was.
• 11:30
  Speaker 4: That's a fantastic.
• 11:31
  Speaker 4: I got to taste it at Revival.
• 11:33
  Speaker 4: He poured it for us and we, and then also we got to taste it I also.
• 11:39
  Speaker 4: We got to taste it when we're tasting through the line, right?
• 11:42
  Speaker 4: Yeah, yeah.
• 11:44
  Speaker 4: So when we taste it through the line that day, did we go back there and go into a couple barrels, did we actually?
• 11:53
  Speaker 6: Yeah, the day, that's the day that we went back after we tasted through the line and we got these.
• 11:57
  Speaker 4: Yeah, we went back and got to taste.
• 11:59
  Speaker 4: Yeah, so that was awesome.
• 12:01
  Speaker 4: All right.
• 12:02
  Speaker 4: So what do you want to do?
• 12:03
  Speaker 4: First?
• 12:04
  Speaker 4: What are we?
• 12:04
  Speaker 4: You pour one, out pour one.
• 12:06
  Speaker 4: I'm going to pour, because I really like this rum barrel.
• 12:11
  Speaker 4: We got some comments, or you got people commenting.
• 12:16
  Speaker 6: No, it's just something else you do the rum.
• 12:19
  Speaker 6: I will start with the Turkish apricot.
• 12:25
  Speaker 4: The Turkish apricot.
• 12:27
  Speaker 4: Yeah, I am the rum barrel.
• 12:30
  Speaker 4: I love rum barrel finish.
• 12:31
  Speaker 4: This is open and it is this one is finishes in column distilled Barbados rum barrels.
• 12:39
  Speaker 4: I mean, I just love rum.
• 12:41
  Speaker 4: I do too.
• 12:42
  Speaker 4: I love rum barrel finish.
• 12:43
  Speaker 4: There's not.
• 12:43
  Speaker 4: I haven't not liked the rum barrel finish before, so there's some eight rum barrels out there, oh, oh.
• 12:52
  Speaker 6: so all these bottles is just awesome.
• 12:55
  Speaker 6: I mean, they're all just a nice dark, dark caramel.
• 12:59
  Speaker 4: I brought my reading glasses because I'm an old F, and so this is.
• 13:10
  Speaker 4: This is a history of this is a history of James Jett.
• 13:17
  Speaker 4: So in 1881, james Jett joined his three brothers, joseph, george and Albert, to establish a distillery located at the confluences of the Kentucky and Ohio River near Carrollton, kentucky.
• 13:35
  Speaker 4: The jet brothers distilling company mashed 248 bushels per day, yielding 20 full barrels of Kentucky bourbon.
• 13:47
  Speaker 4: Unfortunately, the jet brothers distillery did not survive prohibition.
• 13:53
  Speaker 4: What remains of the original distillery is located about 10 miles from Neely family distillery and is, as such, much of the terrier terroir, which, of the terroir influence that was found in the jet brothers bourbon, is also found in the taste profile of my bourbon.
• 14:22
  Speaker 4: And, oh my god, so we?
• 14:28
  Speaker 4: I lost CT again.
• 14:30
  Speaker 4: Hopefully that comes back.
• 14:31
  Speaker 4: Oh, I did not lose you, it was my.
• 14:37
  Speaker 4: My daughter was calling and I basically, when it called the phone to overrow the zoom back, but I didn't lose you.
• 14:49
  Speaker 4: All right, that's good.
• 14:50
  Speaker 4: So, anyways, now you all know what my daughter's ringtone is.
• 14:56
  Speaker 4: So I've got the rumbarrow in here.
• 14:58
  Speaker 4: I've got it in this spectacular 2021 Kentucky bourbon festival, mini Glen Caron.
• 15:05
  Speaker 4: Look at, look at CT spin.
• 15:08
  Speaker 4: There we go.
• 15:09
  Speaker 6: I've got mine in a official scotchy bourbon boy Glen.
• 15:14
  Speaker 4: I just so here once again the really cool.
• 15:18
  Speaker 4: I just gave you the.
• 15:20
  Speaker 4: I gave you the overall.
• 15:24
  Speaker 4: It's a cool bottle.
• 15:28
  Speaker 4: I like it.
• 15:29
  Speaker 6: It's way cooler in person because you can't see on the video the images on that white label that are on there, just kind of bleeds out.
• 15:37
  Speaker 6: But it is a super cool label.
• 15:40
  Speaker 6: Yeah, I think the bottles look great.
• 15:46
  Speaker 4: Well, I do too.
• 15:47
  Speaker 4: And then also, the other aspect of this is with the bottles.
• 15:53
  Speaker 4: It's the yeast that they used, it's the fact that they're right close to you know, overall they're right there next to where that distillery was and there's still some of it left, and they're basically they picked up the brand.
• 16:16
  Speaker 4: I mean, it's not easy to pick up the brand and restore it and give it the credit that's due.
• 16:25
  Speaker 6: Right?
• 16:25
  Speaker 6: Well, think about this how many brands that are been resurrected currently died during prohibition, did not come back at all and have been resurrected now?
• 16:36
  Speaker 6: That doesn't happen very often.
• 16:38
  Speaker 6: Usually it's been resurrected somewhere along the way, changed names, it did whatever, and then now somebody got ahold of it and took it back to its heritage.
• 16:46
  Speaker 6: But this brand prohibition hits.
• 16:49
  Speaker 6: It's done.
• 16:50
  Speaker 6: They close up, they don't ever open again.
• 16:53
  Speaker 4: Look at that.
• 16:54
  Speaker 4: Nash is in.
• 16:55
  Speaker 4: He couldn't resist.
• 16:56
  Speaker 4: He's supposed to be working, but he's just like Now it's definitely going to lock us out.
• 17:02
  Speaker 6: We're all going to be locked out here.
• 17:04
  Speaker 4: No, it's not about him joining, it's about, it's all about my connection to the actual thing God.
• 17:11
  Speaker 4: His connection is fine, anyways, thanks for joining us man.
• 17:21
  Speaker 5: Hey, I was glad to make it.
• 17:22
  Speaker 5: I cut out the work thing and just I had enough and my eyes were going cross and signing tags and butchering them.
• 17:31
  Speaker 5: I'm going to join these guys.
• 17:37
  Speaker 6: This podcast will be officially renamed after the podcast, just so you know.
• 17:41
  Speaker 6: Oh yeah.
• 17:42
  Speaker 6: This is going to become the deputy themed podcast of the Scotchy Bourbon voice, because I played that damn song more already than I probably heard in my late teens.
• 17:56
  Speaker 4: All right, cool.
• 17:58
  Speaker 4: Oh my God, it's just like it.
• 17:59
  Speaker 4: The bottle is setting out there, yeah.
• 18:02
  Speaker 5: I just got samples, yeah, so what sample are we pouring up first, or did you all pour up?
• 18:09
  Speaker 4: I poured up the rum barrel, finish the rum barrel, the column still rum barrel.
• 18:14
  Speaker 5: Let me see if I can read my writing off these bottles.
• 18:18
  Speaker 4: Did you do those bottles from here in Chicago?
• 18:21
  Speaker 4: Yeah, he did.
• 18:23
  Speaker 5: Yeah, wrote them up in the room, yeah.
• 18:25
  Speaker 5: Good luck New shot oak and the new toasted oak and the rum there we go there, it is.
• 18:37
  Speaker 5: Orbeez rum barrels right, right, I don't have that one.
• 18:42
  Speaker 5: I didn't get a sample.
• 18:43
  Speaker 4: You don't have that one.
• 18:44
  Speaker 6: I didn't get a sample of that one.
• 18:47
  Speaker 4: He poured you samples.
• 18:48
  Speaker 4: Yeah, I'm drinking the apricot.
• 18:53
  Speaker 5: You got the whole bottle.
• 18:55
  Speaker 6: I got a Turkish apricot.
• 18:56
  Speaker 6: That's what I'm drinking.
• 18:57
  Speaker 6: Oh my gosh, turkish apricot.
• 19:00
  Speaker 6: Yeah, you don't even know what this is like.
• 19:03
  Speaker 6: I do.
• 19:50
  Speaker 6: Yeah, it's very apricot-y.
• 19:54
  Speaker 5: That sounds amazing.
• 19:56
  Speaker 4: I thought, it tasted, I thought.
• 20:00
  Speaker 5: That was.
• 20:01
  Speaker 5: Rebecca had the apricot barrel, remember that Uh-huh, and we tasted that.
• 20:10
  Speaker 4: And we also tasted the new French oak one, and that's by far my favorite of them all Apricot barrel that she had was also amazing.
• 20:19
  Speaker 6: Yeah, but apricot is very unique.
• 20:21
  Speaker 6: At first it kind of hits you and you're not sure where it's going, and then you get that little bit of apricot in there.
• 20:29
  Speaker 6: But it does.
• 20:29
  Speaker 6: The more you drink I actually like it the more second, third drink or better.
• 20:36
  Speaker 4: This rum barrel.
• 20:37
  Speaker 4: You can taste the rum, but there's a ton of chocolate and graham cracker.
• 20:49
  Speaker 5: I'll tell you what I'm really getting the rum.
• 20:51
  Speaker 5: The rum is coming across through on the nose Really prevalent.
• 20:57
  Speaker 4: You know, when you have a bunk cake and it's a rum, the rum cake, yeah, like a rum cake, the rum comes out in this whiskey like the rum comes out in a rum cake.
• 21:14
  Speaker 5: Yeah, it's kind of cool.
• 21:16
  Speaker 5: That's exactly the way I'm getting it, mmm.
• 21:25
  Speaker 4: All right, so what are you getting?
• 21:26
  Speaker 5: off that.
• 21:26
  Speaker 5: Where in the hell you're right is that chocolate coming from?
• 21:33
  Speaker 4: It's like big time chocolate and then it goes to maybe a little coconut which is from the rum and then into a graham cracker.
• 21:42
  Speaker 4: You know what?
• 21:44
  Speaker 5: the bad it was like.
• 21:46
  Speaker 5: As soon as it hit my tongue, I got that chocolate.
• 21:52
  Speaker 4: And the proof on this is 109.1, 109.1.
• 22:05
  Speaker 5: I'm getting that 109.1.
• 22:08
  Speaker 4: I mean, this is a freaking.
• 22:10
  Speaker 4: This is a freaking party by a fire.
• 22:15
  Speaker 4: This is like make some s'mores and just drink half a bottle of this and then fall asleep in the chair to wake up with lots of mosquito bites in the rain hitting you in the face while you realize that you left your phone next to you and it's getting wet.
• 22:33
  Speaker 5: There are no mosquito bites.
• 22:34
  Speaker 5: When you're waking up by the beach and a palm tree, you have a jellyfish on your foot.
• 22:41
  Speaker 5: Yeah.
• 22:43
  Speaker 4: Yeah, like or a jelly roll.
• 22:48
  Speaker 6: Jelly roll, yeah, jellyfish.
• 22:52
  Speaker 5: Oh, because I came from jelly roll Saturday night.
• 22:56
  Speaker 4: Yeah, we saw it.
• 22:59
  Speaker 5: Yeah, that was awesome.
• 23:01
  Speaker 6: Yeah, I'll see him in September, so September yeah.
• 23:07
  Speaker 5: Yeah, he's coming here right before he comes up there.
• 23:10
  Speaker 5: Yeah, he's coming to South Carolina, just over here in Simpsonville, but I decided to go to Atlanta.
• 23:19
  Speaker 6: Thursday is Dwight Yoko.
• 23:23
  Speaker 5: I hear you.
• 23:26
  Speaker 4: And Tuesday is the legendary Motley Crew and Def.
• 23:32
  Speaker 5: Leppard Fuck you all for not inviting me to that.
• 23:35
  Speaker 4: I'm staying.
• 23:36
  Speaker 6: I got a ticket for you Get up here.
• 23:38
  Speaker 6: I got you a ticket, come on.
• 23:40
  Speaker 4: You can bring Sherry, because he's got two tickets right, she's got to work.
• 23:45
  Speaker 4: She's got to work If you get up here.
• 23:48
  Speaker 4: I promise I'll drink till I puke if you come, nash, and I'll just go to work the next morning, are you?
• 23:55
  Speaker 5: serious.
• 23:56
  Speaker 5: You got a ticket Tuesday night.
• 23:58
  Speaker 6: Tuesday night that's the eighth right, yep, yeah.
• 24:03
  Speaker 6: Tuesday night we got a ticket for him.
• 24:05
  Speaker 4: Yeah, it was supposed to be for Ryan Lang.
• 24:07
  Speaker 4: You picked up two tickets for him and his wife and he kind of didn't really respond.
• 24:13
  Speaker 5: Wait from tomorrow.
• 24:14
  Speaker 4: Yeah.
• 24:14
  Speaker 4: All right Holy shit.
• 24:17
  Speaker 4: Yeah, I'm going to lie up for that.
• 24:21
  Speaker 4: So really, guys, you want to hear something really effing cool.
• 24:24
  Speaker 4: I find out tomorrow, but there's a.
• 24:27
  Speaker 4: Hall of Famer, who is staying at Jervasi, who on Saturday night after the speeches wants a bourbon steward to run the bar at his party.
• 24:42
  Speaker 4: Nice, and I'm going to.
• 24:46
  Speaker 4: At the moment it's going to be me.
• 24:51
  Speaker 4: I find out tomorrow.
• 24:53
  Speaker 4: And then so what?
• 24:56
  Speaker 4: What night?
• 24:58
  Speaker 4: Saturday night, now, that night, that night is going to be crazy because that's a private party with football.
• 25:09
  Speaker 4: I mean, I don't know if it's Joe Thomas, I have no idea who it is, but whoever it is, I got the connection there and I said I would come back from Michigan to do that.
• 25:22
  Speaker 4: I just think that is our inn to start doing some really cool things with some celebrity type people.
• 25:32
  Speaker 5: Oh yeah, yeah, Seriously.
• 25:34
  Speaker 5: So he's back to Cincinnati, right?
• 25:40
  Speaker 6: No flying to Columbus, yeah, columbus.
• 25:43
  Speaker 5: All right, because it's at.
• 25:44
  Speaker 6: Ohio State Stadium.
• 25:45
  Speaker 6: So is it outdoor?
• 25:45
  Speaker 6: Yeah, yeah, it's at the shoe.
• 25:47
  Speaker 6: Oh yeah, well yeah.
• 25:48
  Speaker 6: Because, it says Ohio Stadium, which is the shoe.
• 25:56
  Speaker 5: Okay.
• 25:56
  Speaker 4: All right, yeah, you're driving.
• 25:59
  Speaker 5: I'm staying with you.
• 26:01
  Speaker 6: Yeah, you can stay.
• 26:01
  Speaker 6: Dude, I got room.
• 26:02
  Speaker 6: It's just me and the dog and sometimes my kid.
• 26:06
  Speaker 6: I'm staying too.
• 26:07
  Speaker 6: Yeah, well, you're staying.
• 26:13
  Speaker 4: I got to get up early in the morning.
• 26:15
  Speaker 4: I swear.
• 26:15
  Speaker 5: I will book that I'll fly in Tuesday, tuesday afternoon or morning, yeah, and fly out Wednesday, fuck yeah.
• 26:28
  Speaker 4: Oh yeah, hell yeah, the Scotchy Bourbon Boys.
• 26:31
  Speaker 4: Maybe what we could do is drop the Scotchy Bourbon Boy thing.
• 26:35
  Speaker 4: We get there early and see if Motley Crue they want it.
• 26:39
  Speaker 4: We can tell them we've got good whiskey for them, not Motley Crue, because I have no idea what they're doing right now.
• 26:45
  Speaker 4: I don't know if they drink, don't drink.
• 26:47
  Speaker 4: You don't know, you have no idea, but I guarantee you.
• 26:51
  Speaker 5: Deff Leppard.
• 26:51
  Speaker 5: I know a couple of them still do drink yeah.
• 26:56
  Speaker 4: Would it be cool if we could do an after party with Tommy Lee?
• 26:59
  Speaker 4: No, no, you're not after party.
• 27:03
  Speaker 4: All right, what's next For us?
• 27:09
  Speaker 4: I pulled it.
• 27:11
  Speaker 4: What are you drinking next?
• 27:14
  Speaker 6: I am drinking the Portuguese Madeira wine barrel.
• 27:17
  Speaker 6: What Madeira's one I like a lot.
• 27:21
  Speaker 6: It's 109.7.
• 27:22
  Speaker 6: Proof it is a seven.
• 27:24
  Speaker 6: Let's see.
• 27:25
  Speaker 6: It was finished in this Madeira wine for seven months.
• 27:29
  Speaker 4: All right, so we'll have that.
• 27:30
  Speaker 4: So we're drinking the double barreled and new charred French oak and this was 109.8.
• 27:43
  Speaker 4: So we got you on that and it was in the French oak for 14 months.
• 27:53
  Speaker 6: Madeira have these so much a good nose, my.
• 27:56
  Speaker 5: God Does it say how much it was aged before it was in the new French oak?
• 28:02
  Speaker 4: No, no, I believe this is Kentucky straight bourbon whiskey.
• 28:06
  Speaker 4: So at least two years.
• 28:07
  Speaker 4: At least two years.
• 28:09
  Speaker 4: Okay, most of the most of Neely's stuff is 36 months.
• 28:13
  Speaker 4: It's probably 36 months and another 14.
• 28:16
  Speaker 4: So this one, you know.
• 28:18
  Speaker 4: Oh, the nose on this one is insane, wow.
• 28:26
  Speaker 4: We taste it.
• 28:28
  Speaker 4: This is.
• 28:29
  Speaker 4: This is when me and you and Rebecca and and Roxy were, nash, were in the Rick house and we are walking out.
• 28:37
  Speaker 4: This is the barrel Rebecca drilled yeah, that she drilled and it was spectacular then, but it was probably in there for another three, four months and I opened this fresh and it.
• 28:54
  Speaker 4: But this is, this is insane.
• 28:56
  Speaker 4: This has gone to another level, ct.
• 28:59
  Speaker 4: Yeah, gone to another, another level.
• 29:04
  Speaker 5: What do you think?
• 29:05
  Speaker 5: Level Mm hmm.
• 29:10
  Speaker 4: What do you?
• 29:10
  Speaker 5: think.
• 29:11
  Speaker 4: What do you think, nash?
• 29:14
  Speaker 5: Wow, this is just Wow.
• 29:17
  Speaker 5: This is like toasted French to French French toast With maple syrup, it's.
• 29:26
  Speaker 5: It's like French toast with maple syrup it's pot still heaven.
• 29:32
  Speaker 4: I mean the, it's just so good.
• 29:34
  Speaker 4: I really think, I think I think Rebecca has a, a, a palette that is kind of special.
• 29:44
  Speaker 4: I mean, I like the nearly regular stuff, but when you get into something like this, this is very important.
• 29:55
  Speaker 6: Right, I forgot the other bottle of nearly that you like.
• 30:01
  Speaker 5: Oh, oh, we'll see break it out, oh there it is oh yeah, this is completely different from when we tasted it in the barrel.
• 30:11
  Speaker 5: Oh yeah, drilled it.
• 30:14
  Speaker 5: Yeah, I know.
• 30:15
  Speaker 5: Now this is just got like a Like a French toast with with a sweet maple syrup.
• 30:23
  Speaker 5: Finish, here you go, jeff.
• 30:29
  Speaker 4: All right, you know what's crazy is?
• 30:32
  Speaker 4: I was.
• 30:34
  Speaker 4: I didn't know that's what you were shooting for.
• 30:37
  Speaker 4: Their CT, that's your favorite there it is.
• 30:44
  Speaker 4: Look at, look at that, this got that, this got me freaking.
• 30:49
  Speaker 4: Through COVID, I was like drinking whiskey right when I, when I had no taste and smell that time, you know, when I had it bad and CT, you didn't.
• 31:00
  Speaker 4: You Nash knew me, okay, so and I was calling him and kind of updating him and I guarantee you my calls had to be worrisome.
• 31:12
  Speaker 4: Hey, hey, martin, no, I, because, because I was kind of freaking out, my cousin was worried because I kept them updated.
• 31:24
  Speaker 4: What do you just getting in the closet, sherry?
• 31:29
  Speaker 4: Close them in, close them in.
• 31:31
  Speaker 4: But this, but CT, seriously, this bottle I could not taste.
• 31:40
  Speaker 4: I could only taste sweet and salty, like like so, and hot, but hot was always too hot, like we.
• 31:53
  Speaker 4: You know, during that time everybody still was ordering out and doing it and I was like it was three.
• 32:00
  Speaker 4: It took me three full weeks to get out of the get out of it.
• 32:05
  Speaker 4: But this I would.
• 32:08
  Speaker 4: You know what you get?
• 32:09
  Speaker 4: Whiskey, whiskey, freakin, take this.
• 32:12
  Speaker 4: It's better than salted caramel.
• 32:14
  Speaker 4: Did you see crown?
• 32:16
  Speaker 4: I mean, for that sake, who crown?
• 32:21
  Speaker 4: Apple, 25 year for 250 bucks.
• 32:24
  Speaker 4: It's like I think they lost their minds.
• 32:27
  Speaker 4: All three bottles are still sitting there.
• 32:30
  Speaker 4: Who's going to pay $250 for flavored whiskey.
• 32:33
  Speaker 4: They wrecked what.
• 32:37
  Speaker 6: He has a.
• 32:37
  Speaker 6: I didn't get to watch it, but he drank some of that on his one podcast.
• 32:41
  Speaker 6: I wonder what his overall opinion was of a of a 20 some year old Apple crown.
• 32:49
  Speaker 4: I mean Apple crown is the number two selling flavored whiskey in the world.
• 32:55
  Speaker 4: Okay, crown Apple is what?
• 32:57
  Speaker 4: If you drink that is right up there, I don't know what number one is it's probably salted car fireball.
• 33:04
  Speaker 4: Can I tell you something?
• 33:07
  Speaker 4: I'll just be honest.
• 33:08
  Speaker 4: Did you know?
• 33:09
  Speaker 4: I've never had fireball in my whole life?
• 33:11
  Speaker 4: Never, ever, ever.
• 33:15
  Speaker 4: I've never had fireball.
• 33:16
  Speaker 4: You know what let's drink?
• 33:21
  Speaker 4: Let's just get let's just get drink.
• 33:24
  Speaker 4: Fireball at deaf Leopard.
• 33:26
  Speaker 4: No.
• 33:28
  Speaker 6: No, you know what I'm bringing to deaf Leopard what?
• 33:34
  Speaker 4: you can bring shit to deaf Leopard.
• 33:35
  Speaker 4: They let you bring shit.
• 33:38
  Speaker 6: Oh, you just bring it in the correct container and they'll let you bring whatever you want.
• 33:41
  Speaker 6: So I'm going to bring this for you.
• 33:46
  Speaker 5: You're not drinking cock whiskey.
• 33:47
  Speaker 5: You are not Heaven Hill born.
• 33:54
  Speaker 6: Remember when we were at we were in Louisville and Jeff wanted to order a double oak and I'm like you're not getting double oak, you're getting cock.
• 34:03
  Speaker 4: And then he bought everybody the four dollar, poor, and he didn't get himself one.
• 34:09
  Speaker 4: That's like we, we, we.
• 34:10
  Speaker 4: We corrected that.
• 34:15
  Speaker 5: I have removed the doors, but I got all the shelves in there and it's all off the floor, but the vault is open, jeff.
• 34:23
  Speaker 5: Oh, what do you want me to bring?
• 34:27
  Speaker 4: Oh, oh, oh, you Is it in there.
• 34:34
  Speaker 4: You know, what I want you tell me.
• 34:37
  Speaker 4: Tell me if the cats in there picking for me now he's going to go to the bathroom on top of one of your boxes.
• 34:46
  Speaker 4: He loves whiskey, okay, so I, if you really want to know that bottom shelf right there is that you bring the foregrain.
• 34:58
  Speaker 5: No, the forgrain is not in there, it's in the top shelf.
• 35:04
  Speaker 4: In the.
• 35:04
  Speaker 4: How about the barrel proof?
• 35:06
  Speaker 4: Is there a barrel proof in there?
• 35:07
  Speaker 4: There's a barrel proof in there.
• 35:09
  Speaker 4: How about 2000s in the back of that 2016 barrel proof.
• 35:14
  Speaker 5: Taylor, all those tailors and down.
• 35:17
  Speaker 5: If you can see right down in the right corner, or the yeah, it'd be the right corner, those are a whole age tailors on the floor down there.
• 35:28
  Speaker 5: But on that shelf that's, that's all age Taylor, straight ride, small batch and single barrels.
• 35:35
  Speaker 5: That's all the way down on the floor is all the way back to 2013.
• 35:41
  Speaker 5: Those are the ones, the most expensive ones, the early years from 2013, 2012, straight rise, single barrel and small batch, the orange labels, the early years and all up on the shelf for my drinkers.
• 36:01
  Speaker 5: Okay, so On the top shelf, but I hadn't got it all straightened out yet because I just actually just got the bill.
• 36:14
  Speaker 5: She'll put in there today.
• 36:15
  Speaker 5: The second and third show.
• 36:17
  Speaker 5: Excellent you got it going.
• 36:24
  Speaker 4: I still I'm challenging Nash In here, yeah.
• 36:31
  Speaker 6: Nash, I'm going to be here.
• 36:32
  Speaker 6: We're going to be here.
• 36:32
  Speaker 6: Tuesday night we got playing a drink, so don't worry, you don't have to code anything.
• 36:37
  Speaker 6: Yeah.
• 36:38
  Speaker 5: Hey, but if there's anything that you want that you don't have you let me know, I'll bring.
• 36:45
  Speaker 5: I'll bring it up, brother.
• 36:48
  Speaker 6: I know you would, but the only thing that I and you sent me a bottle of it is the Parker's double barrel.
• 36:59
  Speaker 5: Hey, I said to you something special that Jeff should have got to.
• 37:03
  Speaker 5: He'll get tomorrow.
• 37:04
  Speaker 5: Oh what?
• 37:07
  Speaker 5: Oh yeah, you're getting a package tomorrow.
• 37:11
  Speaker 4: I saw Okay, is it a?
• 37:13
  Speaker 6: 17.
• 37:13
  Speaker 6: This is damn good shit right here.
• 37:17
  Speaker 5: Okay, but remember, the other night on the podcast, you wanted me to sign you a bottle of the small batch, the white of Marianne Eve's yeah, the white corn and the white week Small batch.
• 37:39
  Speaker 5: I made you a small, small bottle and I signed it, just like she did in the silver ink and everything.
• 37:48
  Speaker 5: That's you, brother.
• 37:50
  Speaker 4: So the nose, hey, see CT, the nose on this is a little bit bizarre and funky.
• 37:58
  Speaker 5: Sorry, I'm going to take this brother.
• 37:59
  Speaker 4: Yep on the caramel, but the taste is fantastic.
• 38:04
  Speaker 4: Are you drinking the caramel?
• 38:05
  Speaker 4: Yeah, drink the caramel.
• 38:09
  Speaker 6: Drinking this, that's do you see how much?
• 38:11
  Speaker 6: Is in here.
• 38:12
  Speaker 4: Drink it you have to drink some.
• 38:14
  Speaker 4: No, no, no, no, no, trust me.
• 38:17
  Speaker 4: No, no, no, no, no, try it.
• 38:20
  Speaker 4: Come on, I'm drinking.
• 38:23
  Speaker 4: I'm drinking flavored whiskey on the podcast my friend, you should see his face right now but at the same time Pour some.
• 38:33
  Speaker 4: Oh, we're going to add liquor 46.
• 38:38
  Speaker 5: There we go.
• 38:39
  Speaker 5: He's gone to the ball.
• 38:45
  Speaker 6: I realize what'll make it better liquor 43.
• 38:49
  Speaker 4: I want you first to drink the caramel and then mix it.
• 38:52
  Speaker 4: Just taste it, because it tastes way better than it smells.
• 38:55
  Speaker 4: Oh, it's so bad.
• 38:58
  Speaker 4: Oh, it's not like pop.
• 39:00
  Speaker 4: Pause, it got me through covid, I could taste it.
• 39:03
  Speaker 6: I'm going to drink out of my new middle.
• 39:05
  Speaker 5: That was the first thing that you drank after covid was pop.
• 39:09
  Speaker 4: No, it was what I drank during covid, because I couldn't, because all other whiskey freaking tasted like rubbing alcohol.
• 39:18
  Speaker 4: I know, did you know?
• 39:22
  Speaker 4: Is it or did you drink it?
• 39:23
  Speaker 4: Don't know, is it, just drink.
• 39:26
  Speaker 4: It tastes way better than it knows.
• 39:29
  Speaker 4: Is car.
• 39:33
  Speaker 1: It actually has a fantastic finish to see.
• 39:39
  Speaker 4: it tastes better and the finish is kind of like a toffee ish.
• 39:47
  Speaker 4: It tastes like a Brock's toffee maple.
• 39:56
  Speaker 5: And now he's adding the 43 to it.
• 39:59
  Speaker 4: It happens.
• 40:03
  Speaker 6: Thanks for you, thanks for getting me through some of this shit, and not that it's shit, but it's great.
• 40:12
  Speaker 5: Look, I can spend almost like CT hey.
• 40:17
  Speaker 6: I got a bigger glass.
• 40:18
  Speaker 6: It doesn't even matter what it does, it just sloshes around in there.
• 40:22
  Speaker 4: Well, that's that's now I know what to say, All right now that my palate's been cleansed with caramel.
• 40:32
  Speaker 5: Let's, oh my God.
• 40:38
  Speaker 4: What did you just say?
• 40:39
  Speaker 4: He's married.
• 40:47
  Speaker 4: Is she working?
• 40:50
  Speaker 4: Tonight.
• 40:51
  Speaker 4: Hey, what Sherry's working right.
• 40:57
  Speaker 5: Yeah, she's asleep.
• 41:00
  Speaker 6: Jeff, when you come over Tuesday, please take this.
• 41:03
  Speaker 4: Oh, I will look it.
• 41:05
  Speaker 4: I drink half what was left.
• 41:07
  Speaker 4: I will, I will.
• 41:09
  Speaker 6: I will, I will, I will drink all of this, just like that.
• 41:16
  Speaker 6: It is my special gift to you.
• 41:17
  Speaker 6: I hold that bottle very dear to my heart but I'm willing to let it go for you.
• 41:24
  Speaker 4: So my last bottle and this is a Nash has.
• 41:30
  Speaker 4: This too is in a new toasted French oak right, new charred French oak.
• 41:38
  Speaker 4: This is a toasted French oak, double-barreled.
• 41:41
  Speaker 4: New charred oak.
• 41:42
  Speaker 4: Yep, but this is the new toasted oak.
• 41:45
  Speaker 6: You got a toasted and a charred, so a big difference that one should definitely have more of that marshmallow-type flavor to it.
• 41:53
  Speaker 4: Look at that, I mean honestly.
• 41:55
  Speaker 5: Now, this one is Yo, what's the specifics on this?
• 42:01
  Speaker 4: It looks like 104, but I got to get the glasses out because, once again, let's.
• 42:08
  Speaker 4: It's amazing what happens when Nope 106.5 and it was in the barrel for 14.
• 42:16
  Speaker 4: Denise says hi everyone.
• 42:20
  Speaker 4: Denise Niebert say hi to Denise.
• 42:22
  Speaker 4: Hi, denise.
• 42:24
  Speaker 5: Hey, Denise.
• 42:25
  Speaker 5: So, glad you could join us, she's.
• 42:29
  Speaker 6: Hey, denise, you're not getting out at night.
• 42:31
  Speaker 6: You're not at night either.
• 42:33
  Speaker 4: What did you know, Denise?
• 42:35
  Speaker 6: I know Denise very well.
• 42:36
  Speaker 6: Denise Kroger isn't having anything this Friday.
• 42:40
  Speaker 6: You can go home.
• 42:40
  Speaker 6: I love Denise.
• 42:47
  Speaker 6: She's awesome.
• 42:50
  Speaker 5: I'm drinking the other salt-taker.
• 42:51
  Speaker 5: It's just like a campfire marshmallow, just like a toasted marshmallow, just like over a campfire.
• 43:00
  Speaker 6: See, usually the toast is if they're done right, they're good.
• 43:05
  Speaker 4: So what I love about pot-still craft distilleries is they have their own flavor profile, right, sure?
• 43:18
  Speaker 4: So the spirit of French Oak has its own flavor profile.
• 43:24
  Speaker 4: French Oak, oh, french Oak, you get the French Oak.
• 43:29
  Speaker 4: French Oak, yeah, the spirit of French Oak has its own, has its own flavor profile.
• 43:41
  Speaker 4: And the spirit, and then Neely Family Distillery has its own flavor profile.
• 43:47
  Speaker 4: This, these finished barrels, and the age that this whiskey is approaching, is still holding the flavor profile, but it's almost gone.
• 44:06
  Speaker 5: This one's a little bit more oakier.
• 44:12
  Speaker 4: Yeah, it is.
• 44:13
  Speaker 5: Yeah.
• 44:14
  Speaker 4: You're still drinking the toaster.
• 44:16
  Speaker 4: Yeah, the toasted is more.
• 44:18
  Speaker 4: Um, the toaster is still there.
• 44:20
  Speaker 4: It's got that oaky flavor that a barrel strike has.
• 44:23
  Speaker 4: Yeah, this reminds me of it's the same.
• 44:27
  Speaker 4: You know, when you get a barrel strength Kentucky bourbon, it has that flavor, that oak wood, just that little bit of oak wood with the toast, but there's a richness to it that's added in.
• 44:49
  Speaker 4: There's no doubt.
• 44:51
  Speaker 5: It is really really thick.
• 44:53
  Speaker 4: Well, it has the aspect of bookers.
• 44:55
  Speaker 4: It has the aspect of bookers that I really like.
• 45:00
  Speaker 4: I'm not going to compare it to bookers, I'm not comparing it.
• 45:04
  Speaker 4: It has that little bit of flavor in there that I love in bookers.
• 45:11
  Speaker 4: It has it in there.
• 45:11
  Speaker 4: I'm not saying it's like bookers, this is 106 and bookers is sitting at 120, 130.
• 45:19
  Speaker 4: You know what I mean.
• 45:19
  Speaker 4: But I'm just going to say I get a little bit of that flavor in there.
• 45:28
  Speaker 5: This is going to Really wow such a toasted or marshmallow flavor.
• 45:34
  Speaker 5: And then it goes to that the oakiness On the finish.
• 45:39
  Speaker 5: You know, on the finish.
• 45:41
  Speaker 4: Yep, with a little bit of spice.
• 45:44
  Speaker 5: Yeah, a little bit of spice, and then you get a nice hug from it Full flavor, all through the mouth.
• 45:54
  Speaker 4: Denise says, laughing out loud, nobody is going.
• 45:58
  Speaker 4: Oh, the series responding now.
• 46:07
  Speaker 6: The only thing that's dropping in Ohio this week is probably some more green and buffalo trace.
• 46:13
  Speaker 6: And then the makers mark.
• 46:17
  Speaker 4: The only thing.
• 46:18
  Speaker 4: So those picks.
• 46:20
  Speaker 4: Did you read so?
• 46:22
  Speaker 6: many makers mark picks that.
• 46:24
  Speaker 6: I mean, how many more can you drink?
• 46:25
  Speaker 6: Better you know they're got a leak.
• 46:28
  Speaker 6: Did you read the?
• 46:30
  Speaker 4: tasting notes.
• 46:32
  Speaker 6: Yeah, I read the tasting notes.
• 46:34
  Speaker 4: There's one I want.
• 46:36
  Speaker 5: I've got so many on my shelf I don't think they can differ in the flak in the straight balls any different.
• 46:44
  Speaker 5: No, no.
• 46:46
  Speaker 6: When you only put certain saves in there, you can't change it too much.
• 46:49
  Speaker 6: But yeah, one of us got it Exactly.
• 46:54
  Speaker 4: There was backyard barbecue.
• 46:56
  Speaker 4: That's the best one I think to me, I agree that was you don't think?
• 47:02
  Speaker 5: I got that one.
• 47:03
  Speaker 4: You don't got.
• 47:04
  Speaker 4: Nobody has that, it's not no they.
• 47:08
  Speaker 5: Oh, that never gave me one of those.
• 47:11
  Speaker 4: But it's not that one.
• 47:12
  Speaker 4: How can?
• 47:13
  Speaker 5: you.
• 47:14
  Speaker 4: It's like it's like it's not even out till Wednesday, and just so you know, just when you think there's nothing getting dropped.
• 47:29
  Speaker 6: Oh yeah, get some bombers yeah bomb burgers shows up.
• 47:32
  Speaker 6: Yeah, wow wonder what that's like.
• 47:36
  Speaker 4: I don't know yet.
• 47:38
  Speaker 6: We'll have to go fall out of a chair again and during doing a podcast with Dan before we get to try it.
• 47:46
  Speaker 4: I will share that shit right away.
• 47:49
  Speaker 5: Yep.
• 47:53
  Speaker 4: Hey.
• 47:54
  Speaker 5: Matt.
• 47:54
  Speaker 5: Hey, did he tell you what I got for Dan for this podcast?
• 47:59
  Speaker 5: After what he told me?
• 48:01
  Speaker 5: Okay, so here we go, got a mixtures jug from the early 70s.
• 48:09
  Speaker 5: What not open?
• 48:11
  Speaker 5: Yes, and the tax stamp yes, yeah, that's awesome.
• 48:16
  Speaker 5: It's pristine, yes, unopened, pristine tax stamp, everything.
• 48:22
  Speaker 5: And the box, everything To open.
• 48:27
  Speaker 5: With Dan McKee.
• 48:28
  Speaker 5: After what he told me oh gosh, you never did open anything with me like that.
• 48:33
  Speaker 5: You know, after we're talking about all the things I open, you know that's okay.
• 48:39
  Speaker 5: Through that question at me is like, oh okay, so I actually got two things.
• 48:45
  Speaker 5: Remember the distillery behind his?
• 48:48
  Speaker 5: Yeah, I got one.
• 48:51
  Speaker 5: I got a whole bottle of to open with, of that distillery With him, but then I found this one.
• 49:00
  Speaker 5: That's awesome.
• 49:01
  Speaker 5: But I'm going to bring both of those up because we're going to open up both of them.
• 49:06
  Speaker 4: Are you still looking for the King Tut?
• 49:10
  Speaker 5: Yes, if I can find the King Tut, that would be more awesome.
• 49:15
  Speaker 4: Yeah, because?
• 49:16
  Speaker 4: Because I will tell Dan that I think so.
• 49:23
  Speaker 5: Well, there the King Tut came out.
• 49:26
  Speaker 4: after this mictar's jug did I know I know, but King Tut, if you can get King Tut, I mean honestly that.
• 49:35
  Speaker 4: That is what would you say.
• 49:38
  Speaker 4: The decanter itself is basically the I mean God, it's just like the chess pieces for old crowed me like Exactly.
• 49:51
  Speaker 5: Oh, my God, and the old crew chess pieces, they are just out of this world and price and to obtain.
• 50:00
  Speaker 4: Just so you know that's.
• 50:01
  Speaker 4: That's a special bottle to me because in 1978.
• 50:06
  Speaker 4: King Tut exhibit went to the Chicago Museum.
• 50:13
  Speaker 4: Are you telling me that right field museum?
• 50:18
  Speaker 4: And I went down there with my mom and dad and my sisters and my grandma and grandpa From my dad's grandma and grandpa and we went and saw it.
• 50:33
  Speaker 4: And one of the things that we waited.
• 50:36
  Speaker 4: You know, you went down there, you signed up for your tickets and then you waited like five, six hours before your tickets got called.
• 50:44
  Speaker 4: So you went through the the field museum and I remember that experience because the actual gold head of King Tut was cursed.
• 51:00
  Speaker 4: So walking through that exhibit you weren't supposed to.
• 51:06
  Speaker 4: They even had warning signs Out there that there is an aspect of a curse on this particular thing and if you look directly at it you could be cursed.
• 51:20
  Speaker 4: I mean, it was like when when the scientists that dug it up they died mysteriously.
• 51:31
  Speaker 4: Yeah, there was a bunch of.
• 51:32
  Speaker 4: So there was people that would walk through and look at the exhibit but they wouldn't.
• 51:37
  Speaker 4: I just remember them not looking.
• 51:39
  Speaker 4: And 1978 that puts me at 14 years old and I looked.
• 51:48
  Speaker 4: It was, it was gorgeous, beautiful gold and that, that the canter, when I got to taste that with Matt you know he basically brought it here, let me take it just brought back such memories of my grandma and grandpa.
• 52:12
  Speaker 4: My grandma and grandpa wouldn't look at it.
• 52:15
  Speaker 5: But, you look right, of course, and look, I'm not cursed, I'm thinking the same thing.
• 52:20
  Speaker 5: Ct speaking now.
• 52:21
  Speaker 5: I can see it here.
• 52:26
  Speaker 5: He looks like he is, he does, now he is cursed.
• 52:33
  Speaker 4: That's why I've got rocks to you guys, and that's all I gotta say to not being cursed.
• 52:39
  Speaker 4: I didn't have her then.
• 52:42
  Speaker 5: Okay, if you say so, I'm telling this double oak.
• 52:50
  Speaker 5: Oh yeah, yeah.
• 52:57
  Speaker 6: Yeah, what are you getting off of it?
• 52:59
  Speaker 4: he said so I did, I got.
• 53:03
  Speaker 4: I'm not getting nothing at the moment because I got a pour some more Crystal Glen Karen from the Great Lakes distillery in.
• 53:16
  Speaker 4: Milwaukee, wisconsin, shout out to I.
• 53:20
  Speaker 6: What Alright?
• 53:24
  Speaker 4: so.
• 53:24
  Speaker 4: So everybody who's hanging in there, let's just go over the I've.
• 53:30
  Speaker 4: I've come up, okay.
• 53:32
  Speaker 4: So there's an exclusive club that's about to be announced.
• 53:36
  Speaker 4: I'll announce it here, or it is the scotchy bourbon boys crystal GC club.
• 53:44
  Speaker 4: Every year I will, I will purchase a half dozen Scotchy bourbon boys crystal Glen Karen's.
• 53:58
  Speaker 4: No, no, no, no, no.
• 54:01
  Speaker 4: So five of them are going to be put out there.
• 54:06
  Speaker 4: So there's a three level thing that's happening.
• 54:09
  Speaker 4: There is a hundred dollar level, which gets you the Glen Karen and of the five we you can, people can put in for what they want, but we are only putting out five.
• 54:25
  Speaker 4: So it will go to the people who support the group the most and want that level.
• 54:37
  Speaker 4: But the first level at a hundred dollars is Chris, you get the Crystal Glyn Karen and you get to be on a podcast and also you are guaranteed one of our two barrel picks.
• 54:54
  Speaker 4: We do a year, not one of them.
• 54:57
  Speaker 4: You get to be able to purchase both of them, okay.
• 55:02
  Speaker 4: So that's the hundred dollar level.
• 55:04
  Speaker 4: So then there's the five hundred dollar level, which is you basically get the Glyn Karen, but you get your guaranteed both the picks.
• 55:16
  Speaker 4: And then there's the thousand dollar level, where not only do you get both the picks and the and the Crystal Glyn Karen's, but you also get two tickets to the Scotchy Bourbon Boys bus tour.
• 55:36
  Speaker 4: It's included in there, so, and then also it looks like we're going to be doing a spring and a fall bus tour going on between two different bus touring companies going forward, so you'll be able to pick which one you want to be on but I'm going to be on both.
• 56:02
  Speaker 4: But you're in it, so just can I drive the bus.
• 56:06
  Speaker 4: You'll have to ask Roger, but but I didn't even think about asking that question.
• 56:13
  Speaker 4: Oh, there was one other aspect of the last one Not you, oh, the last three.
• 56:24
  Speaker 4: So on the second level, you can.
• 56:29
  Speaker 4: We will allow you to be a part of one of the barrel picks On the five hundred dollar level.
• 56:37
  Speaker 4: So what you'll get on the five hundred dollar level is you get the two Crystal Glyn, you'll get a Crystal Glyn, karen and you'll get both of the picks, but you'll be able to be on one of the picks with us.
• 56:53
  Speaker 4: And then the last one comes with the bus, tour beyond the pick and get the Glen Karen.
• 57:00
  Speaker 4: So that's great, and the last one's a grand yeah.
• 57:07
  Speaker 4: So I'm announcing the bus tour alone is not cheap, though.
• 57:14
  Speaker 5: Yeah, the bus tour alone, because you're going to three distilleries and, heck, I already knew the price of that is close to 300 bucks for that.
• 57:25
  Speaker 4: So yeah, yeah, yeah, definitely on the bus tour and you get two tickets plus, you get the Glen, the Crystal, glen Karen's and you get to come on a pick with us.
• 57:40
  Speaker 5: Yeah, that's stepping it up.
• 57:42
  Speaker 5: That's pretty cool, I like it.
• 57:44
  Speaker 4: So it's called the Scotchy Bourbon Boys Crystal GC Club and we're going to do that yearly for different people and you know, so it should be good.
• 57:57
  Speaker 5: Would your wife be considered different people and could she bring along a second person?
• 58:04
  Speaker 4: Hey, if all I'm going to say is wives and how they behave, you guys know you're already in the club, you're part of the pigs, you're on the bus tour, although we, we, but this should be awesome, give me every, every which way I try to get in.
• 58:26
  Speaker 4: What You're in, she's, she's in.
• 58:31
  Speaker 5: I want to be in without having to supply all the bourbon.
• 58:36
  Speaker 4: So you don't want to be super Nash anymore, I could just call it, I could just.
• 58:42
  Speaker 4: I could just.
• 58:43
  Speaker 4: You don't supply the bourbon and then just be Nash.
• 58:46
  Speaker 5: I didn't think about it that way.
• 58:48
  Speaker 5: You can just be, martin.
• 58:50
  Speaker 5: I didn't think about it that way.
• 58:52
  Speaker 5: No, I want to be super Now.
• 58:56
  Speaker 5: I don't want to be on the bus without being super Nash.
• 58:59
  Speaker 5: That is, after being on there the first time and standing in the doorway with that, without having to sign.
• 59:08
  Speaker 5: That way, she kept asking I think you need to sign this waiver, but I never did sign it and kept for bourbon and standing in the doorway.
• 59:18
  Speaker 5: Yeah, I want to be super Nash on the bus.
• 59:22
  Speaker 5: That was so cool, ct you.
• 59:28
  Speaker 5: You had to experience that to believe it.
• 59:32
  Speaker 6: Yeah, I got the watch wrestling on the bus or outside of the bus.
• 59:36
  Speaker 6: That was pretty fun.
• 59:37
  Speaker 4: Yeah, that was pretty fun.
• 59:38
  Speaker 4: You never know what's going to happen, and a bow is coming this year again.
• 59:43
  Speaker 5: You're referring to Jeff doing the doing the face dive?
• 59:47
  Speaker 5: Yeah.
• 59:48
  Speaker 5: I call it an assault.
• 59:51
  Speaker 4: Yeah, there you go, salty Carmel, salty Carmel.
• 59:59
  Speaker 6: Yeah.
• 59:59
  Speaker 6: I'm not going to drink anymore of that.
• 1:00:02
  Speaker 4: That's some damn good stuff.
• 1:00:03
  Speaker 4: So for my birthday, you two, I.
• 1:00:10
  Speaker 5: I isn't there on the show, on the super show.
• 1:00:14
  Speaker 4: I could tell you this year, cause my birthday is almost at Kentucky bourbon festival.
• 1:00:19
  Speaker 4: It's like if you guys want to get me something for my birthday, I want that.
• 1:00:23
  Speaker 4: That apple Carmel, that apple 25 year, would be kind of awesome.
• 1:00:31
  Speaker 5: I got you some old smoky moonshine, a banana pudding moonshine.
• 1:00:41
  Speaker 6: I was trying to think of what I got playing around here.
• 1:00:44
  Speaker 5: Could I just tell you what your birthday present was.
• 1:00:46
  Speaker 5: So, so so she told Sherry not to get it beforehand.
• 1:00:58
  Speaker 5: I said wait closer to his birthday, cause I know I'll spill the beans and I'll be damned if I didn't.
• 1:01:07
  Speaker 4: So on a Tuesday night, if you want to bring up a barrel proof, feel free.
• 1:01:15
  Speaker 4: Well, but the thing that CT has that I want in on is that's that.
• 1:01:24
  Speaker 4: Joseph Magnus cigar blend.
• 1:01:27
  Speaker 4: It is so good.
• 1:01:32
  Speaker 5: Hey, I just had some of that last night, okay.
• 1:01:36
  Speaker 6: I've got three different batches, so we can try all three.
• 1:01:39
  Speaker 4: All three or just the best batch?
• 1:01:43
  Speaker 6: I don't know which.
• 1:01:43
  Speaker 6: Your best might be my worst, you know.
• 1:01:46
  Speaker 6: So we'll try all three and see which one's the best.
• 1:01:49
  Speaker 4: I don't think so.
• 1:01:49
  Speaker 4: I think your best batch is my best batch.
• 1:01:53
  Speaker 5: I think I'll.
• 1:01:53
  Speaker 5: I have like the number two badge.
• 1:01:55
  Speaker 5: Yeah.
• 1:01:57
  Speaker 6: I don't know.
• 1:01:58
  Speaker 6: There's so many different ones.
• 1:01:59
  Speaker 6: Holy crap, I can't keep track of them Did.
• 1:02:02
  Speaker 4: uh, did Starlight release their cigar batch?
• 1:02:05
  Speaker 4: Yet?
• 1:02:07
  Speaker 6: I've got some, but I don't know if they oh yeah, they did because they, uh, they're gone.
• 1:02:12
  Speaker 5: You're holding the bottle of it for me.
• 1:02:16
  Speaker 4: Oh, should I bring it with me.
• 1:02:19
  Speaker 2: If you're going to be up there or you can't fly it you can't fly it back.
• 1:02:24
  Speaker 4: Can you bring all of that down to?
• 1:02:25
  Speaker 4: Uh uh, columbus, yeah, down to the.
• 1:02:30
  Speaker 4: It fits in the fucking truck.
• 1:02:34
  Speaker 5: Yeah, I bet all of it fits in the fucking.
• 1:02:37
  Speaker 4: It does, I'll bring that with.
• 1:02:39
  Speaker 4: I don't want to fly back with it.
• 1:02:41
  Speaker 4: So you guys, I keep like, uh, I didn't.
• 1:02:45
  Speaker 4: Uh.
• 1:02:46
  Speaker 4: Monday CT, yeah, Is the barrel pick.
• 1:02:51
  Speaker 4: And right after I think we're going to go to Owensboro to meet up with Aaron Harris and do a podcast yes, At Green River.
• 1:03:02
  Speaker 4: And then there's a restaurant that the guy from the restaurant contacted me that we got to go over because he's like associated with Green River.
• 1:03:15
  Speaker 4: Oh cool, and then we'll party there and then come back on Monday.
• 1:03:23
  Speaker 6: We do a single barrel pick while we're there.
• 1:03:26
  Speaker 4: Hey you guys.
• 1:03:28
  Speaker 5: I bet we'll do a few single barrel picks so.
• 1:03:31
  Speaker 4: Scotchy Bourbon Boys single barrel picks.
• 1:03:33
  Speaker 4: When it comes to me fronting all the money, it's like I've got two in me, but if you guys want to pitch in we could do three, four I mean.
• 1:03:48
  Speaker 4: But I mean it, I'm not saying what.
• 1:03:53
  Speaker 5: We need to do three or four, just one.
• 1:03:55
  Speaker 5: We're up for each friend for one.
• 1:03:58
  Speaker 4: Okay, so in other words, I'll do the two and then you guys want to do one more.
• 1:04:05
  Speaker 5: Oh, we just want to be with you on your two Right.
• 1:04:08
  Speaker 5: It's not like the money.
• 1:04:15
  Speaker 4: It's not like fronting, but it's still something.
• 1:04:18
  Speaker 4: I'm not at a level to go any more than two a year.
• 1:04:22
  Speaker 4: I want to be, I want to be, but if you guys, if you guys support me and we go a little further, we can do more.
• 1:04:33
  Speaker 6: We can do up green river without a paddle.
• 1:04:35
  Speaker 6: I'm in.
• 1:04:38
  Speaker 4: That's a high five.
• 1:04:38
  Speaker 4: Aaron Harris man, he'll find us the barrel that that is just a honey barrel.
• 1:04:44
  Speaker 4: Yep, holy shit, aaron, aaron, I mean go to John Waddell at peerless.
• 1:04:52
  Speaker 5: I mean we could just, we could just yeah, yeah, I don't have the swear to God, but uh, yeah, aaron.
• 1:05:01
  Speaker 6: Yeah, that'd be a good price point too, because you know they're not going to be like Nashville barrel and all those that are so overly well, I guess I should never say they're overpriced, because it's to the to the person.
• 1:05:13
  Speaker 6: But they're not that expensive.
• 1:05:15
  Speaker 5: Yes, exactly.
• 1:05:17
  Speaker 6: No, not at all.
• 1:05:19
  Speaker 6: I like it up green river without a paddle.
• 1:05:24
  Speaker 4: All right, everybody.
• 1:05:25
  Speaker 4: So we finished up.
• 1:05:29
  Speaker 5: We talked about Nealey, we talked about I want to go on record the same that I love this.
• 1:05:38
  Speaker 5: This third one, the double toasted barrel.
• 1:05:42
  Speaker 4: Yeah, I agree.
• 1:05:47
  Speaker 5: That's my better pick what about you, CT.
• 1:05:50
  Speaker 4: What was your third?
• 1:05:53
  Speaker 5: What was your first?
• 1:05:55
  Speaker 6: So I had my third.
• 1:05:57
  Speaker 6: One was another salt turn barrel, which was the 114 proof salt turn barrel Wow.
• 1:06:03
  Speaker 6: And then the one that we got was the 114 proof salt turn barrel from revival.
• 1:06:10
  Speaker 6: But I'm partial to those.
• 1:06:13
  Speaker 6: I mean, I love the flavor profile that salt turn.
• 1:06:16
  Speaker 6: I think it just that's a big double gold.
• 1:06:20
  Speaker 4: That's San Francisco.
• 1:06:20
  Speaker 4: Honestly, if they would, you could see that revival logo right there, yeah.
• 1:06:28
  Speaker 6: If they put the other bottle in, that was.
• 1:06:31
  Speaker 6: I mean, they're both the same proof, same everything.
• 1:06:34
  Speaker 6: If they submitted the other one, it would have received a double gold as well.
• 1:06:39
  Speaker 4: Yeah, Except in my opinion, when we were there CT or when me and Rachel were.
• 1:06:49
  Speaker 5: When y'all were just last there, right.
• 1:06:53
  Speaker 4: We've been there so much.
• 1:06:56
  Speaker 6: Drinking slushies and all kinds of crazy shit, because they've been doing some fun stuff, so I've drank, but this was the last time we were both there together, okay.
• 1:07:09
  Speaker 4: Yeah, that was wild.
• 1:07:10
  Speaker 4: And he's and CT's just trying to keep, keep out of trouble.
• 1:07:17
  Speaker 5: He don't want to commit it, does he?
• 1:07:19
  Speaker 6: Like them all, but you know what there you go.
• 1:07:22
  Speaker 6: The Medeira is good, but these two are the better two to me.
• 1:07:27
  Speaker 4: So so, hey, that's a good scenario.
• 1:07:31
  Speaker 5: To sum it up, I went with some awesome bourbon and run.
• 1:07:41
  Speaker 4: Yeah right, they've been putting out really good whiskey.
• 1:07:45
  Speaker 4: But I went with the traditional Kentucky whiskey in finished French oak casks and the rum barrel which is like traditionally what the Kentucky you know distilleries are doing.
• 1:08:03
  Speaker 4: And CT went with the outlying kind of you know what, the barrels of the finishing.
• 1:08:14
  Speaker 4: But at the same time I think they were all delicious.
• 1:08:18
  Speaker 4: There was nothing I tasted that I wouldn't like, but but what revival had and what one double oak at the San Francisco spirits competition and then it was up for best whiskey in the competition and I think it took runner-up, if I'm not mistaken.
• 1:08:45
  Speaker 6: It's very good and it's unique because that that cell turn is starting to get more popular now obviously, but at that point in time when it was in there, there wasn't very many of those out there, not too many people who were in that finish, and that's the thing I think that's kind of cool about.
• 1:09:02
  Speaker 6: This is like there's people who were die hard, like I don't like finished barrels.
• 1:09:07
  Speaker 6: I want it to be aged six years or eight years and just being a number three char or whatever place they go to.
• 1:09:15
  Speaker 6: But I like the change.
• 1:09:17
  Speaker 6: I like I like to go be able to drink, like something that I know is consistently that six to eight year old thing, but then to drink some of these finishes is really kind of changes the game a little bit, yeah.
• 1:09:32
  Speaker 4: I agree.
• 1:09:32
  Speaker 4: I agree too.
• 1:09:36
  Speaker 5: And at the same point, like I say, they're finishing these at like a three to five year finish.
• 1:09:43
  Speaker 5: You know they're not waiting as longer as some of the others are finishing them and they're tasting so awesome at that age point, but remember my column still compared to pot.
• 1:10:02
  Speaker 4: Still, as Alan has told us many times, you know when the barrels ready because you've cut that whiskey without heads and tails or the right amount of what you want so that you're not using the barrel as a filter for impurities.
• 1:10:29
  Speaker 4: You're using the barrel for taste.
• 1:10:32
  Speaker 4: So when you're getting a lot more flavor right and it doesn't get, you know it's not getting stripped and and what Alan does and what Royce does, and where they do their heads and what, what it's coming off.
• 1:10:49
  Speaker 4: Still, as you know what, what you know proof it comes off the.
• 1:10:54
  Speaker 4: Still how much water they're adding before they put it in the barrel.
• 1:10:58
  Speaker 4: It's all part of the process right.
• 1:11:04
  Speaker 4: Whereas if you're doing a column, still you got to get that age in there.
• 1:11:07
  Speaker 4: I mean, there's some of those impurities in there.
• 1:11:12
  Speaker 5: Yeah, major production, like, like some of the bigger, bigger companies, we don't we don't need to name names, but when they're doing the column stills like that, they're doing such a major production, they're stripping a lot of flavors before it goes into the barrel and all, and because they have to, because they're doing such a massive amount of production, and that's what what Alan is talking about.
• 1:11:41
  Speaker 5: And when you're doing a pot still and you're breaking it down and much smaller proportion, you're getting a lot, a lot more flavor to the barrel.
• 1:11:53
  Speaker 5: And then the barrel, you know you're when it goes into the charcoal dissipation through the barrel you're not losing as much and so you're getting a lot more flavor, right?
• 1:12:10
  Speaker 4: Yeah, all right, so, everybody.
• 1:12:13
  Speaker 4: That's the wrap up.
• 1:12:16
  Speaker 4: Anything else for you to add?
• 1:12:19
  Speaker 4: Ct?
• 1:12:22
  Speaker 6: No, I just think that if you're in Kentucky or anywhere close and you are looking for some of these different places I mean, the big boys are always good to go see as well, but places like Nealey are very Tom.
• 1:12:37
  Speaker 6: You know, we didn't even talk about Tom that works there.
• 1:12:39
  Speaker 6: I mean, we've seen him every time we go in with a nice guy, very informative, and I think that there's just a difference when you go in and you see the same people time after time whether it's Rebecca Tom, whether it's Thumper the Cat there is a definite close family feel.
• 1:12:59
  Speaker 6: When you go in there, you definitely feel part of it, and so I respect the hell out of them for the fact that they've created that environment and they create great products.
• 1:13:09
  Speaker 6: But if you have the chance, you need to take time and go.
• 1:13:14
  Speaker 4: Is that Woody?
• 1:13:15
  Speaker 4: Is that Woody hey Nash?
• 1:13:19
  Speaker 4: Is that Woody right there?
• 1:13:21
  Speaker 5: Yeah, that was Woody.
• 1:13:27
  Speaker 4: It's like when, right when we were starting out and he was there, woody lived in the wood pile, and that was definitely.
• 1:13:39
  Speaker 5: He was a five month old or five week old cat and he jumped up on the wood pile and I went to make coffee and he was in the windowsill.
• 1:13:49
  Speaker 5: And I came to make coffee and all of a sudden he me on and scared the shit out of me and then opened up the door and that's how he became his name became Woody.
• 1:14:05
  Speaker 4: Perfect for bourbon Yep, yep, all right, everybody.
• 1:14:10
  Speaker 4: So for wwwscotchieburbonboyscom, for all your scotchy bourbon boys merchandise and information, and then also follow us on Instagram, youtube, facebook and X, and then also on all the major podcast formats Apple, iHeart, spotify, pandora, whatever you listen to, google, check us out, amazon, and remember good bourbon equals good times and good friends.
• 1:14:54
  Speaker 4: Go out there, drink responsibly.
• 1:14:59
  Speaker 4: Don't drink and drive and live your life dangerously.
• 1:15:03
  Speaker 4: Little Stevo's going to take us out.
• 1:15:07
  Speaker 5: But remember Jet Brothers, bourbon at Needle and Family Distillery.
• 1:15:15
  Speaker 7: Good stuff, good bourbon Good times, okay, oh, don't ask why, for if we don't find the next Whiskey Bar, I tell you, we must die.
• 1:15:47
  Speaker 7: I tell you, we must die.
• 1:15:50
  Speaker 7: I tell you, we must die.