Latest / The Scotchy Bourbon Boys / Embracing the Larrikin Spirit: By Giving The 1st Ever Review of Larrikin Bottled In Bond at The Kentucky Bourbon Festival

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Embracing the Larrikin Spirit: By Giving The 1st Ever Review of Larrikin Bottled In Bond at The Kentucky Bourbon Festival · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Burberry Boys fans, this is Alan Bishop, and if you have ghosts, you have everything.
• 1:05
  Speaker 2: You may know me better as Indianus Alphys and Blackburn, but if you're an all-American I should tell a name.
• 1:12
  Speaker 2: You know my strangeness the terrible and the unexplained.
• 1:17
  Speaker 1: You should tune into my new podcast.
• 1:19
  Speaker 2: If you have ghosts, you have everything.
• 1:21
  Speaker 2: It's available now?
• 1:22
  Speaker 2: No, not now.
• 1:22
  Speaker 2: We are going to be a podcast, including Spotify.
• 1:26
  Speaker 3: Google Podcasts and Amazon this is it?
• 1:28
  Speaker 2: You can wear it.
• 1:29
  Speaker 2: All right, you can wear it.
• 1:32
  Speaker 1: It's good.
• 1:33
  Speaker 1: So just so you know we're going to get an ad because I'm not ready.
• 1:40
  Speaker 3: We're getting an ad because you're not ready.
• 1:41
  Speaker 3: There we go.
• 1:43
  Speaker 1: There we go with our theme song Theme song away.
• 1:46
  Speaker 3: Okay.
• 1:55
  Speaker 1: In the podcast studio.
• 1:57
  Speaker 1: This is live.
• 2:20
  Speaker 3: I know it's just like.
• 2:21
  Speaker 3: It's like you got these there.
• 2:22
  Speaker 3: Yeah, like a live sign we're live.
• 2:23
  Speaker 1: I thought they were going to be on the live.
• 2:24
  Speaker 1: You know what?
• 2:26
  Speaker 1: Huh, Still, what's the difference?
• 2:28
  Speaker 1: It's loud out there, right, All right, here we are podcasting at the Kentucky Bourbon Festival.
• 2:56
  Speaker 1: We are in the media suite, but we were a part of an awesome live event this morning.
• 3:03
  Speaker 1: Steve Keeley, owner of Greg Keeley.
• 3:07
  Speaker 1: Greg, it's.
• 3:08
  Speaker 3: Steve, you already started Did.
• 3:10
  Speaker 2: I get the last name right yeah.
• 3:12
  Speaker 1: Okay so I Well people.
• 3:15
  Speaker 2: My father-in-law called me Steve before he passed 10 years.
• 3:21
  Speaker 3: I already said Greg, like three times.
• 3:25
  Speaker 1: That's almost.
• 3:26
  Speaker 1: I had an employer that was.
• 3:27
  Speaker 1: His name was Steve Keely.
• 3:29
  Speaker 1: I knew his name was Steve, but I know your name is Greg.
• 3:32
  Speaker 1: I was like it's Greg, it's Greg.
• 3:34
  Speaker 1: And then all of a sudden, out of your mouth comes Steve, I'm sorry.
• 3:37
  Speaker 1: So maybe I need to build a boy.
• 3:42
  Speaker 1: No, maybe he might have been haunting me.
• 3:47
  Speaker 1: Yeah, or you anyways.
• 3:51
  Speaker 1: Alright with Greg, owner of the big announcement that you had today, you can tell everybody about that.
• 4:00
  Speaker 2: Yeah, well, thanks, we're super excited.
• 4:02
  Speaker 2: We began our journey and you guys were there at the very start.
• 4:04
  Speaker 2: You can tell everybody about that.
• 4:06
  Speaker 2: Yeah, well, thanks, we're super excited.
• 4:07
  Speaker 2: We began our journey and you guys were there at the very start as Lawrenceburg Bourbon Company in Lawrenceburg, kentucky.
• 4:14
  Speaker 2: That was all about an hour and 15 minutes ago.
• 4:16
  Speaker 2: We are now the Larrikin Bourbon Company.
• 4:18
  Speaker 2: All right, yeah, we're very excited and they're doing the official hat swap right now.
• 4:26
  Speaker 3: We go from.
• 4:27
  Speaker 2: Lawrenceburg.
• 4:28
  Speaker 2: I already got mine on.
• 4:29
  Speaker 3: Because it's pink and I like it Now Alarican.
• 4:32
  Speaker 2: most of you don't know, and I'm sure no one does is an old Australian slang word and it means someone that defies convention, that doesn't like rules.
• 4:48
  Speaker 2: That is a bit mischievous.
• 4:48
  Speaker 2: The closest thing we would have to a larrikin in the US would be Pete Mitchell.
• 4:52
  Speaker 2: Alright, that's cool, and in Australia the archetypal larrikin is Steve Irwin at Procter and Gamble.
• 4:59
  Speaker 2: He was an Australian American, so Laritan Bourbon Company.
• 5:04
  Speaker 2: We still have our great whiskeys, but we've got a cool new logo, new label.
• 5:11
  Speaker 2: The only thing we've got in the country is Hong Kong to try this on air.
• 5:16
  Speaker 2: Wow.
• 5:28
  Speaker 1: Although at the event when you introduced it, the first person to taste it as it introduced was Rox.
• 5:35
  Speaker 1: It was she was right up there when she got it.
• 5:41
  Speaker 3: I like, bullied all the guys out of the way.
• 5:43
  Speaker 3: You did, you did.
• 5:44
  Speaker 2: You did, you did, you did.
• 5:47
  Speaker 2: That's right.
• 5:48
  Speaker 2: Boom, boom, that was me Boom.
• 5:52
  Speaker 1: But let's pour this up in our Glen Cairns, our Scotch and Brooklyn boys'.
• 5:56
  Speaker 1: Glen Cairns, he's pouring for us folks.
• 6:11
  Speaker 1: I would say the labeling is awesome.
• 6:19
  Speaker 3: The Australian way pull the top down.
• 6:21
  Speaker 1: Right, I mean having a bourbon being poured on at the Kentucky Bourbon Festival by the owner and maker of the bourbon, and you know the blender.
• 6:36
  Speaker 1: All I'm going to say is, when you go to Larkin Urban Company, it is an experience of all experiences.
• 6:47
  Speaker 1: The place is done right.
• 6:48
  Speaker 1: It's a visual stimulating place.
• 6:53
  Speaker 1: I can't eat here.
• 6:54
  Speaker 1: One of the first walk-in humidors of its type.
• 6:59
  Speaker 1: Right, yep, right.
• 7:00
  Speaker 1: I mean I think they're all racing to get theirs in now.
• 7:09
  Speaker 1: Here they are, yeah, oh yeah, they really are.
• 7:10
  Speaker 1: Honestly, that's one thing I've been noticing on the Burbank Trail and that's one thing you know is that the cigar smoking cigar smoking's always been a part of it but it's now starting to be a little bit of a fad.
• 7:22
  Speaker 1: You know, people are smoking more I myself probably have a couple more than I would have in the past and they're realizing what cigar smoking means to bourbon.
• 7:33
  Speaker 1: Oh, you're right.
• 7:33
  Speaker 1: Yeah, yeah.
• 7:35
  Speaker 3: But so Well, and tell them why.
• 7:37
  Speaker 3: The bourbons take on different flavors are brought out by the herbals.
• 7:42
  Speaker 3: This is from someone who doesn't smoke cigar, but I do, but I am an aromatherapist and herbalist so I understand what the herbs in the tobacco, the different flavors.
• 7:56
  Speaker 3: So you're sipping the bourbon and then you're smoking the cigar.
• 7:59
  Speaker 3: You will get different flavors out of the bourbon and out of your cigar.
• 8:03
  Speaker 3: So they do a lot of cigar-bourbon pairings.
• 8:07
  Speaker 2: Yeah.
• 8:07
  Speaker 1: I mean it's just super nice, you still sharing, absolutely, he's sharing.
• 8:16
  Speaker 2: He's busy, he's busy.
• 8:17
  Speaker 2: I've got whiskey groups all over the world Australia, Japan, Philippines, Beirut.
• 8:22
  Speaker 2: I mean I can keep going on and on, but I'm going to be fixing the project while y'all keep talking.
• 8:28
  Speaker 1: Well, we're going to keep talking, but we're going to start rating and we're the first podcast group to put out yes, to rate this bourbon, and we really, really want to do it, and we're already at 46, so you could probably.
• 8:43
  Speaker 1: So this one's released one hour and 15 minutes, that's it.
• 8:48
  Speaker 1: So for one hour and 15 minutes, we're gonna.
• 8:50
  Speaker 1: We're gonna give it a rating.
• 8:53
  Speaker 1: So we do a barrel bash rating.
• 8:55
  Speaker 1: We don't have any barrels to bash, but we're gonna, I'll bash something, we'll bash something.
• 9:01
  Speaker 1: You're the basher, I'll bash.
• 9:04
  Speaker 1: So the barrel bash rating system, folks, is based off of evolution, but there are four categories.
• 9:11
  Speaker 1: There is the nose, the body, the taste and the finish.
• 9:16
  Speaker 1: We give a total of four points for the nose and the body, and you can give a total of five points for the taste and the finish, just because we think we have reasons.
• 9:28
  Speaker 1: And then also, if you think a category is exceptional.
• 9:32
  Speaker 1: If you think a category is exceptional, you can give it a butt up.
• 9:38
  Speaker 1: So there's a total of 19 out of 18 points for a perfect fur.
• 9:46
  Speaker 1: You're looking for honest right, or do you want us to give you like?
• 9:50
  Speaker 1: You're the distiller?
• 9:50
  Speaker 1: I'll agree, we're just a book?
• 9:51
  Speaker 3: No, we don.
• 9:51
  Speaker 3: Or do you want us to give you, like?
• 9:52
  Speaker 3: You're the distiller and we're just a book.
• 9:52
  Speaker 1: No, we don't do that, we'll be honest.
• 9:55
  Speaker 2: You know we haven't done any of that ever since we started, Much to our detriment.
• 10:01
  Speaker 3: That's why I'm telling you that Much to our detriment.
• 10:04
  Speaker 1: I want to put Greg on the spot.
• 10:06
  Speaker 2: I handle criticism very badly.
• 10:08
  Speaker 2: I'm a full spiritual person.
• 10:12
  Speaker 2: So criticism, I handle criticism very badly, Criticism of me I could just go post it.
• 10:17
  Speaker 2: I could have you all in that double bag out the door and out the door.
• 10:20
  Speaker 2: I'm sure you could.
• 10:22
  Speaker 2: So, you can bear that in mind.
• 10:23
  Speaker 2: But no, I'm all about it.
• 10:26
  Speaker 2: If you don't like it, I'm just going to read the rest.
• 10:29
  Speaker 1: Well, just, and that's the way it always should be right, it's not about that.
• 10:34
  Speaker 1: But I already, we already knew we were going to like this.
• 10:39
  Speaker 1: I mean, I haven't had anything.
• 10:42
  Speaker 1: We've had a lot of Lawrenceburg now it's Larkin, but we've had a lot of that and we've tasted a lot of what you've done and tasted and folks, it's fantastic work.
• 10:55
  Speaker 1: When you walk in there, you do the tasting experience, you do the relaxing they give you the tour and everything.
• 11:02
  Speaker 1: And when you leave there, you know it's good work, and that's one thing.
• 11:07
  Speaker 1: You might have an Australian take on it, but you guys are 100% a Kentucky group and it's Kentucky-verbal.
• 11:17
  Speaker 2: What we call a group and this is something we just started saying the last couple of days is traditional Kentucky with an online spirit.
• 11:26
  Speaker 2: How do you like that, Jack?
• 11:28
  Speaker 2: Yeah, Actually, AI jet, have a chat deck, it's like my channel.
• 11:35
  Speaker 1: It's like your channel.
• 11:36
  Speaker 1: Ai is a good thing it comes up with a lot of good stuff.
• 11:39
  Speaker 2: I take my line and I'm like awesome, yeah, so traditional Kentucky with a dragon's hair.
• 11:47
  Speaker 1: We're definitely excited to taste this.
• 11:50
  Speaker 1: We've tasted it.
• 11:51
  Speaker 1: I've had a little bit the nose.
• 12:04
  Speaker 1: We're waiting for a national.
• 12:06
  Speaker 3: You ready, ready, ready, all right.
• 12:08
  Speaker 3: Well, you go first, because you got the mic.
• 12:11
  Speaker 1: I got the mic and then I'll pass it down.
• 12:12
  Speaker 1: So this is my new doll.
• 12:13
  Speaker 1: It's an 8 year old, okay, and it's bottled and bond 100 foot 100.
• 12:18
  Speaker 1: Now is this your first bottled and bond.
• 12:21
  Speaker 1: It is yep.
• 12:24
  Speaker 2: This is our traditional Nashville, which is 75 to 74.
• 12:31
  Speaker 1: And we went down that path because and in the beginning you know, but it's not.
• 12:51
  Speaker 1: It's not your beginning distilling journey, you're not at the beginning of that, but it's the beginning of your Kentucky experience, where you brought all your knowledge to Kentucky and it's very unique.
• 13:05
  Speaker 1: One thing's great it's right around the corner from Wild Turkey, make sure.
• 13:09
  Speaker 1: Yeah, I mean we made a wrong turn and we went down the road for about a quarter of a mile and there's your entry.
• 13:16
  Speaker 1: We were turning around in the parking lot of the Wild Turkey, so it's like it's on the way, but it's in Lawrenceburg.
• 13:27
  Speaker 1: So if you're at Buffalo, Trace or you're at Whiskey Thief or any of them.
• 13:30
  Speaker 1: We were 20 minutes from the distillery and any time you're 20 minutes from another distillery it sticks Exactly.
• 13:38
  Speaker 1: It gives you a little time to breathe.
• 13:40
  Speaker 1: Alright, so the nose on this I really like.
• 13:46
  Speaker 1: There's a richness, it's almost a butter rum.
• 13:48
  Speaker 1: There's a little bit of a finish of a tobacco note, Like a little bit, but it's got that first sweetness and then it finishes off with that little bit of tobacco.
• 14:05
  Speaker 1: I love it.
• 14:11
  Speaker 2: The news on this.
• 14:12
  Speaker 2: I'm getting sort of like a buttery caramel and a little bit of dark brick.
• 14:19
  Speaker 2: I'm not quite decided whether it's like a dark sweet cherry or maybe a dark plum.
• 14:24
  Speaker 2: I'm not even sure, I'm not even ready to pull out one of the scars I'm getting just a slight little bit of hope for maybe just a slight little bit of red leather to it.
• 14:36
  Speaker 2: I'm really lucky.
• 14:44
  Speaker 3: And what's really.
• 14:45
  Speaker 3: It's very fragrant and complex so you need to take some time, you know, to get to know what's really in there.
• 14:53
  Speaker 3: But what's forward for me is sort of a more of a tart cherry with an underlying sweetness a little bit of vanilla.
• 15:04
  Speaker 3: I give that a little bit of oak, but not too much, yeah.
• 15:12
  Speaker 3: And sweet, not so much like caramel or butterscotch, but more like a sweet.
• 15:17
  Speaker 3: That's why I said butter rum.
• 15:22
  Speaker 3: Yeah, but the rum is more warm and this is a little more fruity to me so yeah, so more like a Jolly Rancher, okay, Like a tart, jolly Rancher, okay Like a.
• 15:34
  Speaker 2: Jolly Rancher, all right, so what are you?
• 15:36
  Speaker 1: going to do.
• 15:37
  Speaker 1: I'm going to hold it.
• 15:37
  Speaker 1: We're going to mount.
• 15:38
  Speaker 1: Yeah, go ahead.
• 15:39
  Speaker 1: I will say that any time I sit there and I can't get enough of the ball.
• 15:43
  Speaker 1: Now you're talking, so no, no, you're going to pass.
• 15:46
  Speaker 3: I'm going to give it a four, okay, so.
• 15:50
  Speaker 2: Okay, so right here, what are you giving it, Nash?
• 15:53
  Speaker 2: I'm giving it a four also, I think it's really complex.
• 15:56
  Speaker 2: I like it Sweet, buttery little caramel.
• 15:59
  Speaker 2: I like the taste and I love it.
• 16:02
  Speaker 2: It's really good.
• 16:05
  Speaker 2: It's almost everything that I like.
• 16:06
  Speaker 2: I like the smell of the bourbon.
• 16:10
  Speaker 2: That's a five.
• 16:15
  Speaker 3: Yeah, it is.
• 16:16
  Speaker 3: It's a four, four andwing between a three and a four, but the more I smell it, the more I just want to give it a four because it's so complex.
• 16:27
  Speaker 1: So I'm going to give it a four, all right.
• 16:34
  Speaker 2: Now you can pass the mic.
• 16:36
  Speaker 1: Alright, and on to our next category.
• 16:38
  Speaker 1: Okay, the next category would be the body and in that glass.
• 16:49
  Speaker 1: Spin that around and you're getting really nice thickness.
• 16:50
  Speaker 1: Yeah, yeah, look at those long legs.
• 16:50
  Speaker 1: The viscosity in there is insane.
• 16:53
  Speaker 1: I think you even can see it over there on Facebook.
• 16:56
  Speaker 1: It just sits in there, beautiful, in the glass.
• 16:59
  Speaker 1: Then when you take it, it's got a great mouthfeel.
• 17:07
  Speaker 1: It has four bottles in one.
• 17:12
  Speaker 1: I always judge it on the flavor throughout your whole mouth and your body.
• 17:17
  Speaker 1: So, although this isn't hitting quite my cheeks, but it's the roof of my mouth, my palate, small size, underneath my tongue, back of my throat.
• 17:25
  Speaker 1: So it's definitely.
• 17:28
  Speaker 1: Hey, aaron, we're just finishing up this one.
• 17:30
  Speaker 1: This is great.
• 17:31
  Speaker 1: Yeah, aaron, cut her off.
• 17:32
  Speaker 1: Say have a.
• 17:32
  Speaker 1: This is great.
• 17:33
  Speaker 1: Yeah, we're done.
• 17:33
  Speaker 1: Have a seat.
• 17:35
  Speaker 1: We'll be done in a minute.
• 17:36
  Speaker 1: So we got a two o'clock too, I know.
• 17:38
  Speaker 1: Yeah, would you like to?
• 17:40
  Speaker 1: Yeah, thanks a lot, yeah, yeah, come on, Aaron.
• 17:48
  Speaker 1: Okay, so I give it.
• 17:51
  Speaker 1: As far as a body, I'm going to go three, because usually I go three, because usually you know you get those full.
• 17:57
  Speaker 1: I mean, you have a ton of them where you're talking about barrel, but for a I always feel a three with a on a bottle of the body is pretty good.
• 18:10
  Speaker 2: I really, I really think this has got a great mouthfeel.
• 18:12
  Speaker 2: Really nice legs, the way it's in the glass, but really to me it coats the top and the sides of my mouth, and so it's just hitting all the right points for me.
• 18:27
  Speaker 2: So I'm actually going to have to give this a three.
• 18:30
  Speaker 2: Actually, I'm gonna have to give this.
• 18:31
  Speaker 2: I'm gonna have to give it a three too.
• 18:39
  Speaker 3: See it Beautiful and I'm a three also for all the same reasons.
• 18:42
  Speaker 3: I only don't give it a four because it doesn't hit the cheeks.
• 18:47
  Speaker 3: The back of my cheeks is Much as like, I think, a four-wheeler.
• 18:50
  Speaker 3: That's about it.
• 18:51
  Speaker 3: But otherwise it's a party on the front of your tongue and your lips.
• 18:56
  Speaker 3: Very enjoyable Party on the front.
• 18:59
  Speaker 3: That's what we like.
• 19:01
  Speaker 1: Yeah, that's right, yep, all right.
• 19:04
  Speaker 1: So that comes to the taste and I get a sweetness in the front, a honey flavor.
• 19:15
  Speaker 1: Then I get a cherry flavor, almost like a tart cherry flavor that goes off the mid-palate to me.
• 19:27
  Speaker 1: Then I pick up the eight-year, I pick up some of the nice wood flavor of the barrel.
• 19:32
  Speaker 1: I guess it goes with the char, so it almost has an aspect of when you're drinking scotch.
• 19:47
  Speaker 2: That's there, that little bit of char there, a little bit of charm there but come to the brewery and you can come to the bar and sign it, and we work with folks like this.
• 19:55
  Speaker 2: The longer, plenty of time you get that experience.
• 20:00
  Speaker 1: Yeah, yeah, yeah, it's there, it's there.
• 20:02
  Speaker 1: So, as far as the bourbon goes, I will give it.
• 20:06
  Speaker 1: I give it a 4 out of 5 as far as can be seen.
• 20:11
  Speaker 2: I love you.
• 20:12
  Speaker 2: I agree with all those points, except that I'm getting a little bit of honey up front and then I get that little hardness of the fruit and then I get that little char and a little bit of oak and then it starts hitting and it gets to the back across the mid-count, getting that leathery little bit of leathery taste to it, which is really good.
• 20:36
  Speaker 2: But then it goes from that.
• 20:41
  Speaker 2: It's like the honey comes back in.
• 20:43
  Speaker 2: The taste of it to me is very good, very good, hitting all the right spots for me.
• 20:53
  Speaker 2: So I'm going to have to give it a five.
• 20:55
  Speaker 2: I really do like flavors that are coming out in it and, like you were saying, the more it sits on my tongue and goes across, the more that I'm picking up.
• 21:10
  Speaker 3: Yeah, I would have to second most of what Martin said.
• 21:12
  Speaker 3: Oh yeah, five, five, five, there we go.
• 21:15
  Speaker 3: But it's sort of the reverse for me.
• 21:17
  Speaker 3: So when I first sip it I get more of that char, a little bit of smoke, the leather, and then it softens the longer as it moves to the back of the tongue or mid palate.
• 21:33
  Speaker 3: Then it sweetens up a little bit and goes back to more like how the nose was with that tart sort of sweet, cherry, lighter fruit note that comes out.
• 21:43
  Speaker 3: And what did you give?
• 21:46
  Speaker 3: it oh a four, a four, all right, because there's so many flavors.
• 21:51
  Speaker 3: How can you not?
• 21:52
  Speaker 3: There's so many flavors, so you not, there's so many flavors so this drinks to me like a tailor.
• 21:57
  Speaker 1: yes, oh, it really does.
• 21:59
  Speaker 1: I'm going to say something, though, but at 8 years, the finish is unbelievably long, like long, like it just keeps going and going and going and going, pulls a little cherry out, a little bit more sugar, a little bit more char.
• 22:19
  Speaker 1: I haven't had.
• 22:20
  Speaker 1: It's been about a minute since I had a sip, and so I give the finish a five out of five.
• 22:29
  Speaker 1: Woo, all right.
• 22:35
  Speaker 2: Five out of five.
• 22:37
  Speaker 2: I can barely have the mic.
• 22:38
  Speaker 2: I've already got a glass of whiskey.
• 22:40
  Speaker 2: I don't want to be in the double country.
• 22:44
  Speaker 2: I mean, I started to take it, you did, yeah, finish on this To to me, and I'm going to go ahead and say it is spectacular.
• 22:58
  Speaker 2: It is lingering and lingering and lingering.
• 23:01
  Speaker 2: I'm getting all these flavors in this drink.
• 23:03
  Speaker 2: I taste that across my palate and that's so good.
• 23:06
  Speaker 2: When I took this just a few minutes ago, so I weighed it and I wanted some child-friendly and it's really elastic.
• 23:17
  Speaker 2: Those flavors are coming across.
• 23:19
  Speaker 2: It offers you to me like a nice medium wood, you know, but it doesn't go all the way down like some of them do.
• 23:30
  Speaker 2: So it finishes right in the right spot, all the right flavors.
• 23:37
  Speaker 2: It still just keeps coming on on the back sides of my tongue.
• 23:41
  Speaker 2: They're just there.
• 23:41
  Speaker 2: Each breath that goes across.
• 23:44
  Speaker 2: It's like you're tasting it, tasting the whiskey, and I'm going to have to give it a five for myself.
• 23:49
  Speaker 2: There you go.
• 23:49
  Speaker 2: It's fantastic, it's fantastic.
• 23:53
  Speaker 3: It's fantastic, wow.
• 23:55
  Speaker 3: So for anybody that watches the podcast, you know that the finish is my favorite part of it.
• 24:02
  Speaker 3: I mean sometimes it can shock you into the next week, but as long as you get that that the finish is long, you know I'm going to like it.
• 24:11
  Speaker 3: That if the finish is long, you know I'm going to like it.
• 24:16
  Speaker 3: And this one also finishes with that like smooth oaky chardonnay fruit notes that I like there and apricots.
• 24:27
  Speaker 3: It's really pretty spectacular.
• 24:29
  Speaker 3: And last and last and last and last and last.
• 24:31
  Speaker 3: I mean after I took that taste at the tip I didn't want to drink anything else.
• 24:35
  Speaker 3: You mean at this time, I know, but then I didn't have any.
• 24:38
  Speaker 2: I just didn't want to drink anything else because.
• 24:40
  Speaker 1: I didn't want to wreck it.
• 24:41
  Speaker 1: I didn't want to pour any crappy bourbon on top of it.
• 24:44
  Speaker 1: We've got another podcast right after this.
• 24:49
  Speaker 3: Oh, yeah, well, that's okay.
• 24:51
  Speaker 3: So I'm going to give it a five and a butt up, a butt up, woo, that's it.
• 24:58
  Speaker 2: Yeah, that's probably only happened like three times.
• 25:01
  Speaker 1: No, I didn't.
• 25:01
  Speaker 1: I don't know if I've ever given that.
• 25:03
  Speaker 3: No, you gave the first butt up, it was all about the butt too, because I said butt up, butt up, and then it was a joke about the butt, so here we go, one, two three, four, five.
• 25:19
  Speaker 1: Grab the microphone, Do the totals, oh, do the totals Okay.
• 25:24
  Speaker 3: So that's like an extra point, right?
• 25:26
  Speaker 3: That's like a six, basically Two, three, four.
• 25:30
  Speaker 3: So Jeff is 16, 16 out of 18.
• 25:35
  Speaker 3: That's pretty good.
• 25:37
  Speaker 3: Martin is 17 out of 18.
• 25:41
  Speaker 3: And I am 17 out of 18, right.
• 25:47
  Speaker 2: So that would add up to be about 17 and a half.
• 25:51
  Speaker 1: No, actually 17.
• 25:52
  Speaker 1: Two 17s and a 16.
• 25:54
  Speaker 1: So actually 17.
• 25:54
  Speaker 1: Two 17s and a 16.
• 25:55
  Speaker 1: So we're like 16 and three quarters.
• 25:58
  Speaker 1: Yeah, so we'll round up to 17.
• 26:02
  Speaker 1: Yeah, that's what I was saying.
• 26:03
  Speaker 3: I was grabbing the word for it 16.33333.
• 26:06
  Speaker 3: Out to infinity.
• 26:09
  Speaker 2: God that's awesome, thank you, cheers, cheers.
• 26:11
  Speaker 2: Sherry, thank you for stopping by.
• 26:12
  Speaker 2: Oh, mine's awesome, thank you.
• 26:12
  Speaker 2: Yeah, that's really good, cheers, thank you for stopping by oh, mine's gone.
• 26:14
  Speaker 1: I'm out.
• 26:14
  Speaker 1: We've got to get back to pour some more of this.
• 26:16
  Speaker 1: That's really good, yeah, stop.
• 26:25
  Speaker 2: Stop by the American Bourbon Company in Lawrenceburg Kentucky.
• 26:29
  Speaker 3: Yeah, see, greg or Katie Peely Box, that big 20-foot kangaroo.
• 26:35
  Speaker 1: And maybe sometimes Steve.
• 26:37
  Speaker 2: Yes, steve's in sometimes.
• 26:38
  Speaker 2: And one other thing that will also help them notice you will have the new mascot outside the Larkin Bourbon Company.
• 26:49
  Speaker 1: Yeah, all right, kentucky's favorite vessel and the distillery About a 25-foot Look for the kangaroo With the new logo Larrick Bourbon Company on it.
• 26:59
  Speaker 2: Well, here's cheers, Cheers.
• 27:00
  Speaker 2: Live Larrickin you guys.
• 27:02
  Speaker 2: Cheers Awesome, Live Larrickin.
• 27:04
  Speaker 2: All right.