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Whiskey Economics: Inside Bourbon Pricing · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loop, you won't be disappointed.
• 1:16
  Speaker 1: At both locations there are barrel picks all day.
• 1:19
  Speaker 1: Every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:43
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:12
  Speaker 2: Drinking birdies Sipping on some skyline.
• 2:15
  Speaker 2: We did a little while With a show of fucking wine.
• 2:17
  Speaker 2: We love what we do.
• 2:19
  Speaker 2: We're drinking every drink and we talk songs, but we're telling the truth.
• 2:25
  Speaker 2: Yeah, we're the Scotch and Burnham boys Raising the hell, making some noise.
• 2:33
  Speaker 2: Yeah, we're the Scotch and Burnham boys.
• 2:37
  Speaker 2: We need to have fun.
• 2:39
  Speaker 2: We know we can do it.
• 2:41
  Speaker 2: We need to have fun.
• 2:42
  Speaker 2: We need to have fun.
• 2:46
  Speaker 1: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: Tiny here tonight, here for your entertainment.
• 3:14
  Speaker 1: We've got a lot of people watching on Facebook and YouTube tonight.
• 3:18
  Speaker 1: Thank you for watching.
• 3:19
  Speaker 1: One guy was mentioning he's from Washington and he drinks slaughterhouse rye.
• 3:25
  Speaker 1: He said that was pretty good.
• 3:27
  Speaker 1: So one of the things that I want to come through is that we're the Scotchy Bourbon Boys.
• 3:33
  Speaker 1: I'm tiny, super Nash and CT sometimes join us along with knobs, and then we've got to come up with it.
• 3:41
  Speaker 1: There's randy ford.
• 3:42
  Speaker 1: We're going to have to come up with randy's uh, international, uh nickname for the podcast as soon as we.
• 3:48
  Speaker 1: And then every once in a while, whiskey shows up from time to time.
• 3:53
  Speaker 1: But uh, that's us.
• 3:55
  Speaker 1: We're the scotchy bourbon boys wwwscotchybourbonboyscom for all things.
• 4:00
  Speaker 1: Scotchie Bourbon Boys t-shirts.
• 4:02
  Speaker 1: Glen Cairns, I'm not wearing my t-shirt tonight.
• 4:05
  Speaker 1: Tonight I'm getting ready because ACDC is going to be here Wednesday, may 28th and I'm going to see them for the first time.
• 4:13
  Speaker 1: So I'm like kind of excited about that.
• 4:16
  Speaker 1: Let's yeah, let's put that like that you can see them, you know, kind of like peeking out.
• 4:23
  Speaker 1: There you go, but anyways, we are on Facebook, youtube, instagram and X and also on all the major podcast formats.
• 4:33
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• 4:53
  Speaker 1: But remember, if you listen or watch us, it doesn't matter, make sure you like, listen, subscribe, leave good feedback and comment.
• 5:02
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• 5:04
  Speaker 1: Like, listen, subscribe, comment and leave good feedback.
• 5:07
  Speaker 1: You know that's where we're at.
• 5:10
  Speaker 1: So that one went.
• 5:11
  Speaker 1: Okay, not as good, but like, listen, subscribe, comment and leave good feedback.
• 5:16
  Speaker 1: There you go, I got them all.
• 5:17
  Speaker 1: So here we are again.
• 5:20
  Speaker 1: Tonight.
• 5:21
  Speaker 1: I want to to go through.
• 5:22
  Speaker 1: So there's many different things.
• 5:25
  Speaker 1: On whiskey, we'll just go right into the part of the podcast and I'll like look for you.
• 5:31
  Speaker 1: But, um, hey, so that's kind of fun.
• 5:36
  Speaker 1: Uh, randy ford, who's going to be part of the international to have an international whiskey segment.
• 5:43
  Speaker 1: We've got, he's got some that I brought back that we're going to be doing sampling.
• 5:46
  Speaker 1: I got to get it to the guys, but he was trimming his sidewalks, the sidewalks.
• 5:52
  Speaker 1: So there you go.
• 5:53
  Speaker 1: Maybe he should have his headphones on and he could have been listening.
• 5:57
  Speaker 1: You know that's the greatest way.
• 5:59
  Speaker 1: You get a pour, you get a, a beer.
• 6:02
  Speaker 1: You hop on your rider more, uh, turn on your headphones and listen to the scotchy bourbon boys.
• 6:08
  Speaker 1: Now, uh, right now, uh, because we're going to be doing the old louisville 17 year 141, proof that uh, ct and us got.
• 6:20
  Speaker 1: Tonight I started off in my Whiskey Thief Distilling Company, libby glass, tonight with some old Louisville eight-year.
• 6:33
  Speaker 1: This is a French oak finish and it's fantastic long.
• 6:44
  Speaker 1: It's been open a while, but it just keeps getting better and better.
• 6:47
  Speaker 1: I really like that anyways.
• 6:49
  Speaker 1: So when it comes to pricing, there's many different things that go into it.
• 6:53
  Speaker 1: Um, a lot of times quality and you've got quantity.
• 7:01
  Speaker 1: Both play into a price.
• 7:07
  Speaker 1: Now, one of the things that we have is age.
• 7:12
  Speaker 1: That in some cases adds to the quality of the bourbon or whiskey.
• 7:19
  Speaker 1: The bourbon or whiskey, the longer it's in the barrel, the more expense that occurs to a distillery as they're aging it, they have to pay taxes on it yearly, they have to keep track and it also exists in the warehouse taking up space.
• 7:43
  Speaker 1: It's it's not.
• 7:45
  Speaker 1: The longer it's in the barrel, look more costly it is.
• 7:49
  Speaker 1: Plus, if you distill 53 gallons and you put it in the barrel and by the time it's finished there's only 20 gallons left and you lost 33 because over the 15 years between the barrel absorbing the whiskey and then the evaporation of the water and the whiskey, it will change the proof depending on where it's in the warehouse for up or down and it takes up the space, but you lose the amount of whiskey that's in there due to evaporation and absorption.
• 8:27
  Speaker 1: It's also, you know, a common thing that people should talk about is that when it's cold out, the whiskey is all in the barrel.
• 8:37
  Speaker 1: It's pushed out.
• 8:38
  Speaker 1: It's actually in liquid form out.
• 8:41
  Speaker 1: It's actually in liquid form because the wood expands.
• 8:44
  Speaker 1: When it's hot out, the wood contracts and pulls all the whiskey into the barrel and into the wood.
• 8:59
  Speaker 1: So when you dump that barrel if you dump it in cold temperature or you dump it in hot temperature, you get more or less depending on when the dump happens.
• 9:10
  Speaker 1: It's something that exists.
• 9:13
  Speaker 1: So there you go.
• 9:14
  Speaker 1: You make the whiskey and it's all good whiskey going into a barrel.
• 9:22
  Speaker 1: Whiskey and it's all good whiskey going in to a barrel.
• 9:28
  Speaker 1: And then it comes down to how much time and effort your staff puts in in testing and finding out.
• 9:32
  Speaker 1: It's a skill.
• 9:33
  Speaker 1: Uh, quartz in a 15 gallon in one month yep, that's mark, that's right.
• 9:38
  Speaker 1: And it's also a skill to manage the barrels and their tastes.
• 9:46
  Speaker 1: Because if a barrel is putting off a lot of oak into the whiskey, you don't, you don't want, you want to pull that pretty quick and put that into the earlier whiskeys.
• 9:58
  Speaker 1: But if it's putting a little less oak, you want to put it, have it keep, and it's sweet, you want it to keep going because barrel there's certain barrels that can withstand the age and you have to be able to manage that as you go along.
• 10:15
  Speaker 1: So what it comes down to is the skill it takes to get good whiskey at a good through a through the aging process.
• 10:23
  Speaker 1: And you get good whiskey through the aging process and you get a decent amount of aging, but the whiskey doesn't go to an over-oaky, bitter kind of taste.
• 10:34
  Speaker 1: And then, as it keeps going through its process, the longer it's in the barrel you lose the amount that you can put out now.
• 10:43
  Speaker 1: So if you make a batch, when you're putting out a four-year-old whiskey and you make a batch and there's 40 of the 53 gallons in every barrel for the batch, you end up to get to 600 gallons for the batch you end up.
• 11:02
  Speaker 1: To get to 600 gallons it can be pretty quick, but to get to 600 gallons you might need almost double if you're putting on a 12 to 15 year old whiskey.
• 11:15
  Speaker 1: So then you need double the amount of barrels, double, and so once that's in there, to make a batch like that, if you do put out the same amount of barrels, it took more barrels to make it.
• 11:23
  Speaker 1: Now, in a lot of cases they basically just can't make as much because there are so many.
• 11:30
  Speaker 1: They think they have so much, but they don't.
• 11:33
  Speaker 1: So that leads into the physical aspect of aging and the costs it takes to age it longer.
• 11:43
  Speaker 1: I mean you have to have it in the rickhouse longer, so that's taking up space in the rickhouse, so that costs you.
• 11:48
  Speaker 1: You're losing whiskey the longer it goes, so that costs you.
• 11:52
  Speaker 1: And then you run the risk of something going too far and that can cost you.
• 12:02
  Speaker 1: So aging, aging whiskey usually when you get the age statement you're going to pay more, more during colder temperatures, or does it matter?
• 12:12
  Speaker 1: Um, most whiskey like, for instance, most people that are doing it they just, they basically do it when they have to do it.
• 12:21
  Speaker 1: If it's a craft distillery, you're going to be dumping more.
• 12:25
  Speaker 1: You'll be distilling in the summer and blending and dumping in the winter.
• 12:31
  Speaker 1: But if you talk to any distiller, humidity when you dump those barrels and you're doing it it's different from the weather makes a big determination on what happens when you're doing the process of making the batch for blending.
• 12:50
  Speaker 1: A lot of times it's really kind of cool.
• 12:52
  Speaker 1: They'll just they, they'll put it in and they know it, and then they'll just keep it in steel before they bottle it so that it stops the one part of the aging process in the barrel.
• 13:03
  Speaker 1: But it does matter how much they get out.
• 13:07
  Speaker 1: So that's the first part.
• 13:11
  Speaker 1: Now, what does?
• 13:14
  Speaker 1: Also?
• 13:15
  Speaker 1: Now, when I first started getting into the whiskey part of this, when it comes to availability, the distilleries didn't participate as much as they are as what the secondary market started demanding.
• 13:35
  Speaker 1: So let's just say you did, uh, 1200 bottle release, which throughout the country is almost nothing, but you do a 1200 bottle release.
• 13:48
  Speaker 1: You do a distiller, uh, a distillery only release of the 1200 bottles, similar to what um brett elliott did with um.
• 13:58
  Speaker 1: His limited edition and it used to be his limited edition would be $79, $80, and you'd pick that up and then people would put it on secondary.
• 14:10
  Speaker 1: So the prices on those limited editions and less numbers, those prices would be absorbed by the people who bought it and they would sell it on the market for three, four times much more on the secondary market.
• 15:13
  Speaker 1: Now the first response on the secondary market was to try and shut it down.
• 15:17
  Speaker 1: But when they realized they're never shutting it down, they basically the distilleries have responded by selling the bottles for more.
• 15:32
  Speaker 1: For instance, let's just take Russell's 13.
• 15:42
  Speaker 1: When it first came out, I believe the first batch was $79.99.
• 15:44
  Speaker 1: I believe this third batch or the third year that they do it, it's now, I want to say, $189.99.
• 15:50
  Speaker 1: So they've been up.
• 15:52
  Speaker 1: The prices for those type bottles keeps going up.
• 16:00
  Speaker 1: Now we're still going to get into distributing and states and liquor stores.
• 16:14
  Speaker 1: As Greg Schneider says, distillate quality is number one on great whiskey, which includes mash, bill, cooking, fermentation, yeast and enzymes distillation process.
• 16:23
  Speaker 1: Second, most important is the quality of the barrel.
• 16:25
  Speaker 1: Third is the maturation, the type of the barrel.
• 16:27
  Speaker 1: Third is the maturation, the type of warehouse location in the warehouse, um it.
• 16:31
  Speaker 1: You know that that all determines the price of the with the higher quality whiskeys that they're putting out.
• 16:38
  Speaker 1: He just came up with all the physical things of what they got to do now.
• 16:42
  Speaker 1: So once, um, once, all that is is in there for the quality whiskey, but then, like you said, the age.
• 16:52
  Speaker 1: Now, once it's bottled, what happens is what does the distillery do to it?
• 16:56
  Speaker 1: They used to make it a little bit more expensive than the $22.99 or the $30.
• 17:04
  Speaker 1: I believe when I started in 2019, really paying attention a rare breed, a wild turkey rare breed it's a barrel strength was $32.99.
• 17:15
  Speaker 1: And I was at the store today it was $49.99.
• 17:19
  Speaker 1: Still a damn good price, but it's got high.
• 17:23
  Speaker 1: It was a high quality, higher than Wild Turkey 101 or all all the wild turkey aspects, and it was barrel strength.
• 17:34
  Speaker 1: Now that's another thing is barrel strength also determines price because of proof.
• 17:40
  Speaker 1: So if you're taking something that's 130 proof and you're selling it out of the barrel at barrel strength of 100 and let's just say 15 proof, that's what the barrel was you sell it at that.
• 17:56
  Speaker 1: You don't get to add water and make it 100 proof or 101 or 86 proof and there's less bottles, so you don't make as much.
• 18:08
  Speaker 1: So usually that has a price increase.
• 18:11
  Speaker 1: So for the same amount of liquid that is produced, they equal to what has been proofed down.
• 18:21
  Speaker 1: So they might have more bottles at $22.99 sold to equal the lesser bottles that are sold at $49.99.
• 18:32
  Speaker 1: But in the end, whatever came out of those barrels makes them the same amount kind of thing.
• 18:38
  Speaker 1: That's what they're trying to do there.
• 18:40
  Speaker 1: So there's just so much.
• 18:43
  Speaker 1: Thanks, mark, thanks for stopping in Appreciate it.
• 18:48
  Speaker 1: There's just so much that goes into the pricing.
• 18:52
  Speaker 1: Now, also, what's been happening is that everybody talks about the.
• 18:59
  Speaker 1: We talked about it earlier, about the bourbon glut.
• 19:02
  Speaker 1: So what does the bourbon glut mean?
• 19:05
  Speaker 1: The bourbon glut means and should mean is if everybody made too much for the market and all of a sudden everything starts to back up on the shelves and everything's there and they're not selling, they've got to reduce the price, which is really good for the consumer, because although we responded to the bourbon glut by saying oh no, you can never overproduce, and started buying again.
• 19:31
  Speaker 1: So I guess that also makes a difference.
• 19:34
  Speaker 1: So that's also something that drives the price is you got the bourbon glut and supposedly the price should come down in that type of situation.
• 19:44
  Speaker 1: But when we had Bernie Lubbers on from Heaven Hill Heaven Hill this year, just finished their fiscal year and their fiscal year said that they had a great fiscal year.
• 20:03
  Speaker 1: So the bourbon glut didn't.
• 20:06
  Speaker 1: There was no slowdown or anything, it was just a really good fiscal year for them.
• 20:11
  Speaker 1: So that kind of tells you that, although we were writing about this time last year in the March and April, that it was going to slow up and produce too much, now I didn't see Potter Jane.
• 20:27
  Speaker 1: I didn't see them stop building their distillery.
• 20:29
  Speaker 1: I didn't see David Mandel and Whiskey House of Kentucky stop building their distillery.
• 20:36
  Speaker 1: I didn't see the Eastern Kentucky Distilling Company stop building their distillery.
• 20:41
  Speaker 1: I didn't see RD1 to make their own stuff.
• 20:55
  Speaker 1: There's a couple places that, a couple of distilleries that might have slowed down, but they're still with us.
• 21:01
  Speaker 1: It's not like it's devastating.
• 21:03
  Speaker 1: I haven't heard anything of anybody else.
• 21:05
  Speaker 1: So, uh, but also then, uh, at one point super nash points out that bottles, uh, will, the glassware makes a difference.
• 21:16
  Speaker 1: And at one point the glassware was also uh, what would you say?
• 21:20
  Speaker 1: The glassware to be able to get the glass was hard.
• 21:25
  Speaker 1: There was a glass shortage, but that's over now too.
• 21:28
  Speaker 1: So bottles, you know, you know special bottles with special whiskey, and then, if they're going to charge a lot for it, you'll get packaging, you'll get glass, a special glass bottle that's unique to anything else, and then you'll also get a heavier topper, maybe copper plated.
• 21:54
  Speaker 1: I mean they have all different ways.
• 21:57
  Speaker 1: Booker's, which pretty much has been holding its own for since I've, you know, I've paid.
• 22:04
  Speaker 1: I started out, I believe, at, and right now it's $99, $99, $100 every time.
• 22:11
  Speaker 1: But that comes with a waxed.
• 22:14
  Speaker 1: It's dipped in wax and then also in a wooden box.
• 22:20
  Speaker 1: So the wooden box is pretty cool and that's all for right around $100, so that's great.
• 22:26
  Speaker 1: So that is how prices can be affected by production and by the process and by the presentation and the marketing.
• 22:43
  Speaker 1: Now, a lot of times marketing also can affect the price.
• 22:47
  Speaker 1: But I mean you see jim beam being advertised or you see woodford reserve and that those are are lesser costing bourbons.
• 22:56
  Speaker 1: So, um, that's kind of uh, you know what they're putting into and how much they're selling, uh, that all goes into it.
• 23:06
  Speaker 1: But that gets us to this part where all I've been hearing is that with, uh, that whiskey, with the tariffs that are being implied that the price of whiskey not American whiskey but other whiskeys are is going to go up.
• 23:24
  Speaker 1: So today and I'm going to do the share screen here, you guys on, I'll make sure, but I did get this and I'm going to share the screen.
• 23:36
  Speaker 1: I did go to the store today and do my research.
• 23:41
  Speaker 1: So here we go with that.
• 23:45
  Speaker 1: All right, hit share, so we're up on share.
• 23:49
  Speaker 1: So I am going to pick initially, for instance, I've got all these things, but right here is one.
• 24:01
  Speaker 1: This is the top right-hand corner and this is today.
• 24:05
  Speaker 1: You've got Old Forrester at $56.99.
• 24:09
  Speaker 1: You've got Old Forrester 19, 20, 60, $1.99.
• 24:12
  Speaker 1: You've got the Statesman at $56.99.
• 24:15
  Speaker 1: But you've got the rabbit hole line at $40.99, $44.99, $59.99, and $79.99.
• 24:30
  Speaker 1: Now, if I can do yep, all right.
• 24:33
  Speaker 1: So I got the date, so we'll go up to February.
• 24:38
  Speaker 1: Three and a half months ago, when I was at the liquor store doing that podcast it's right here no, february, no, we went to January.
• 24:49
  Speaker 1: Iipped over that.
• 24:50
  Speaker 1: There it is.
• 24:50
  Speaker 1: I was there and I have that exact shot which should be right.
• 24:57
  Speaker 1: Oh my gosh, I kind of tried to do this so I knew where it was.
• 25:02
  Speaker 1: There, it is All right.
• 25:08
  Speaker 1: So Rabbit Hole was on sale.
• 25:10
  Speaker 1: It was $5 off, but you can see the tags $74.99, $54.99, $44.99, and $44.
• 25:19
  Speaker 1: But Statesman was $56.99, which was the exact same price.
• 25:24
  Speaker 1: Now the Green River, the bourbon, was $54.99, and I wanted to check that out.
• 25:31
  Speaker 1: So let's do that.
• 25:33
  Speaker 1: This is cooperating really good for me.
• 25:35
  Speaker 1: I do have a whole thing of Green River.
• 25:38
  Speaker 1: Where was that?
• 25:40
  Speaker 1: Took it right there.
• 25:44
  Speaker 1: So the bourbon was actually the Green River.
• 25:48
  Speaker 1: Bourbon is now $49.99.
• 25:50
  Speaker 1: So I believe.
• 25:52
  Speaker 1: And then the Chattanooga was $34.99.
• 25:54
  Speaker 1: Let's check that again.
• 25:56
  Speaker 1: Let's do that.
• 25:57
  Speaker 1: Oh, here we go, yep, okay, so come back, $34.99 and $49.99.
• 26:04
  Speaker 1: And we'll come up to I'm going to get there, I'm getting there, folks.
• 26:10
  Speaker 1: 50, I tried to read that.
• 26:13
  Speaker 1: Okay, so we're back over here.
• 26:15
  Speaker 1: So $54.99.
• 26:19
  Speaker 1: So the Green River American whiskey, or bourbon, dropped $5.
• 26:26
  Speaker 1: And so did the Chattanooga whiskey, which was $42.99.
• 26:30
  Speaker 1: And that dropped to $36.99.
• 26:32
  Speaker 1: So you're looking at American whiskey.
• 26:38
  Speaker 1: In the last three months the price has come back down.
• 26:43
  Speaker 1: You always wonder.
• 26:45
  Speaker 1: So this was the other one.
• 26:46
  Speaker 1: We got Basil Hay $84.99, $39.99, the big one.
• 26:52
  Speaker 1: And then let's see, smoke was $59 and Dark Rye $39 and $59 and $59.
• 26:59
  Speaker 1: Now let's go back down, take that all the way down.
• 27:06
  Speaker 1: Yep, there we go.
• 27:07
  Speaker 1: And the first picture I took was basil hayden, and I can get up on that, all right.
• 27:17
  Speaker 1: So smoke was 59, 84, 99, 39, 99, 59.
• 27:23
  Speaker 1: So basil hayden stayed exactly the same over the last three months.
• 27:36
  Speaker 1: Now, one of the things that did go up and it's weird because Crown out of Canada.
• 27:38
  Speaker 1: This is something that I thought.
• 27:39
  Speaker 1: But if you look at this right now, they did raise the price but then they lowered it back down.
• 27:42
  Speaker 1: So this is Crown, right here at $52.99 and $36.99.
• 27:50
  Speaker 1: I believe that it used to be $32.99.
• 27:55
  Speaker 1: Now, the other aspect was this right here, this was BlackBerry crown, which was a big, huge thing when it came out.
• 28:08
  Speaker 1: It's $27.99.
• 28:08
  Speaker 1: It was $31.99 when it came out.
• 28:10
  Speaker 1: It's 27.99.
• 28:11
  Speaker 1: It was 31.99 when it came out.
• 28:12
  Speaker 1: So, realistically, crown is based off what they want to sell is, I want to say, I think one of the last yep is this it yeah, there's the crown blackberry whiskey 27.99.
• 28:27
  Speaker 1: Uh, so they're determining what they want to sell.
• 28:33
  Speaker 1: Now, the other aspect was I wanted to show everybody this cool.
• 28:39
  Speaker 1: Look at that.
• 28:40
  Speaker 1: Uh, I know this is expensive.
• 28:42
  Speaker 1: I was tempted.
• 28:43
  Speaker 1: But there is the calumet um, but there is the Calumet Anniversary Decanter and it's $299.99.
• 29:01
  Speaker 1: Definitely tempted, definitely, definitely tempted.
• 29:06
  Speaker 1: So what one is that Small batch?
• 29:12
  Speaker 1: Let?
• 29:13
  Speaker 1: What one is that A small batch?
• 29:13
  Speaker 1: Let's see what we can get that up.
• 29:15
  Speaker 1: I wanted to see this one.
• 29:17
  Speaker 1: What do?
• 29:18
  Speaker 1: We got $36.99 for what is that I got to get?
• 29:26
  Speaker 1: I didn't even know that was in there.
• 29:27
  Speaker 1: So we got Elijah Craig, small Batch 2025 PGA.
• 29:32
  Speaker 1: Official bourbon of the PGA.
• 29:35
  Speaker 1: So that one is $36.99.
• 29:38
  Speaker 1: But this one here, I'm going to see this one here Old Granddad 114.
• 29:43
  Speaker 1: What a deal $32.99.
• 29:45
  Speaker 1: I got to see if let's go up to the other one and see what old granddad was back in February.
• 29:53
  Speaker 1: There it is, february.
• 29:54
  Speaker 1: Let's see if I can pull off the old.
• 29:57
  Speaker 1: I would imagine I did.
• 29:59
  Speaker 1: I can't see me not doing it.
• 30:02
  Speaker 1: Where would it be?
• 30:08
  Speaker 1: All right, we could go through it.
• 30:12
  Speaker 1: All right, I got a lot to go through.
• 30:17
  Speaker 1: Let's see.
• 30:22
  Speaker 1: All right, let's just keep going this way.
• 30:29
  Speaker 1: I'm trying.
• 30:37
  Speaker 1: I'm trying.
• 30:39
  Speaker 1: They had H8.
• 30:40
  Speaker 1: Okay, so the benchmarks were there, so let's take a look at that.
• 30:43
  Speaker 1: I know how much the 23,.
• 30:49
  Speaker 1: Let's see $17.99 for the small batch, $14.99 for top floor and $19.99 for bonded.
• 30:59
  Speaker 1: All right, I'm still looking for old granddad, I believe.
• 31:06
  Speaker 1: No, let's go this way.
• 31:11
  Speaker 1: It's funny.
• 31:24
  Speaker 1: All right, I believe the Penelope.
• 31:28
  Speaker 1: At least I got the Penelope's up there.
• 31:29
  Speaker 1: So, penelope, let's just go.
• 31:31
  Speaker 1: 59, 34, 59, 44.
• 31:35
  Speaker 1: Buzzards, all right.
• 31:38
  Speaker 1: So let's just see what Penelope was.
• 31:40
  Speaker 1: We'll go back down to the.
• 31:42
  Speaker 1: I know I got that.
• 31:44
  Speaker 1: But old granddad, 114 is a steal at 3299.
• 31:49
  Speaker 1: And here are the penelopes, let's see.
• 31:53
  Speaker 1: Came over here.
• 31:54
  Speaker 1: Was it right here?
• 31:56
  Speaker 1: I know I took the picture.
• 32:02
  Speaker 1: There it is wild turkey, new riff.
• 32:10
  Speaker 1: There it is Wild turkey, new riff.
• 32:18
  Speaker 1: Come on, I knew I took that picture.
• 32:25
  Speaker 1: I remember taking the picture.
• 32:27
  Speaker 1: Is that it?
• 32:28
  Speaker 1: No, that's low.
• 32:29
  Speaker 1: That's Irish New Riff, wild Turkey.
• 32:35
  Speaker 1: And we're back over, back up there it is Penelope.
• 32:44
  Speaker 1: Let's go up and see if it seems so.
• 32:52
  Speaker 1: We got toasted at 64, 49, regular, 29, 49, 99 for the barrel strength, 49, 99, 49, 99 and 39, 99.
• 33:04
  Speaker 1: Look at that.
• 33:05
  Speaker 1: They got weeded toasted rye cast finish barrel strength $49.99.
• 33:09
  Speaker 1: And regular Penelope bourbon was $29.99.
• 33:13
  Speaker 1: We'll go back up to that.
• 33:14
  Speaker 1: It was a while for me to get there.
• 33:17
  Speaker 1: So $29.99 and $49.99.
• 33:20
  Speaker 1: All right.
• 33:22
  Speaker 1: So let's see.
• 33:23
  Speaker 1: So what's happening is it looks like the price of the bourbons are going down.
• 33:31
  Speaker 1: That's my opinion.
• 33:33
  Speaker 1: It's holding steadfast, but it also seems to be going down.
• 33:40
  Speaker 1: All right, let's just see Penelope.
• 33:42
  Speaker 1: Basil, boom, boom.
• 33:46
  Speaker 2: I had it.
• 34:00
  Speaker 1: I couldn't find it up there after finding it here.
• 34:03
  Speaker 1: Come on, there it is.
• 34:06
  Speaker 1: So the regular Penelope is $34.99, $59 for the architecture, which wasn't there.
• 34:14
  Speaker 1: Cast strength is $59.99 and $44.99.
• 34:24
  Speaker 1: So that, right there, $59.44.
• 34:27
  Speaker 1: So that might be a little bit higher $34.44.
• 34:30
  Speaker 1: So that might be a little bit higher $34.99.
• 34:34
  Speaker 1: And that might be $5 higher.
• 34:36
  Speaker 1: Let's see.
• 34:37
  Speaker 1: So some things, oh my God, go too far.
• 34:43
  Speaker 1: There it is, december.
• 34:45
  Speaker 1: There, it is All right.
• 34:50
  Speaker 1: Find Penelope this time.
• 34:52
  Speaker 1: There, it is All right.
• 34:57
  Speaker 1: Nope, $34.99 and cast strength 59.
• 35:02
  Speaker 1: Barrel strength 59 and $49.99.
• 35:05
  Speaker 1: So it held its own.
• 35:06
  Speaker 1: So that's kind of what we're looking at, for it's holding its own.
• 35:15
  Speaker 1: I'll get off of share screen right now, screen sharing, I know, on YouTube.
• 35:23
  Speaker 1: You just had to listen to me Stop share, there we go, we're back.
• 35:28
  Speaker 1: Had to listen to me uh, stop share, there we go, we're back.
• 35:33
  Speaker 1: Um, so when you think about it, it seems like with american whiskey and in canada, they chose what they wanted to do.
• 35:39
  Speaker 1: Um, they, they offered the blackberry for way less than the peach or the apple.
• 35:46
  Speaker 1: You know, they put it out there in a large way and made the price lower.
• 35:54
  Speaker 1: So you don't see maybe $2, $3 more for Canadian whiskey.
• 35:59
  Speaker 1: But in this day and age of whiskey going up and the prices going down, I mean, for instance, and the price is going down.
• 36:09
  Speaker 1: I mean, for instance, like we said, that Russell's 13, four, year, three, four this will be four years ago now started out at $79.99 and now is $189.
• 36:19
  Speaker 1: It's $100 more, I mean.
• 36:21
  Speaker 1: So there's a lot of stuff that's going on that, as whiskey, it's corrections of the markets so that the secondary market isn't making so much money that the distilleries have gotten wise to that and they basically, if someone's willing to pay $250 for a bottle that was $80, so why the hell wouldn't the distillery raise the price to $180 and at least get some of the money that secondary was trying to claim?
• 36:50
  Speaker 1: And I never had a problem with that, not at all.
• 36:55
  Speaker 1: So there we go.
• 36:56
  Speaker 1: So now that brings us to the old Louisville.
• 37:06
  Speaker 1: Old Louisville, the Old Louisville barrel bottle breakdown of Old Louisville 17 year that we got a chance to taste and we pulled out.
• 37:22
  Speaker 1: I believe this one was 141.
• 37:24
  Speaker 1: It's a hazmat.
• 37:25
  Speaker 1: Ct was able to help us to get this for doing All right.
• 37:36
  Speaker 1: So I've got some stuff on it, that's for sure One of the things about Old Louisville, before we get into the rating system.
• 37:47
  Speaker 1: It's a family owned business.
• 37:48
  Speaker 1: When you patronize one, you can't help but feel like you're supporting something bigger than just the product or services being offered.
• 37:57
  Speaker 1: You're supporting dreams, goals and ambitions.
• 37:59
  Speaker 1: You're supporting a legacy.
• 38:01
  Speaker 1: That's what you're supporting when you purchase a bottle of Old Louisville Whiskey here at Old Louisville Whiskey Company.
• 38:10
  Speaker 1: It started with a husband and wife duo, amin and Beth Caroud I go by Car who have a passion for whiskey and a love for their historic Louisville neighborhood.
• 38:25
  Speaker 1: After selling several properties in the area, including the local favorite Red Castle Liquors, the Carouse decided to invest their money into starting their very own Kentucky whiskey company.
• 38:36
  Speaker 1: The Old Louisville Whiskey Company is much more than just a bourbon brand.
• 38:40
  Speaker 1: It's a labor of love for Amin and Beth.
• 38:42
  Speaker 1: They, self-proclaimed whiskey aficionados, have put their heart and soul into creating a product that honors both the rich history of Old Louisville neighborhood as well as the longstanding tradition of Kentucky bourbon making.
• 38:54
  Speaker 1: They want to honor the Old Louisville neighborhood, known for its gorgeous Victorian mansions, with a whiskey brand that would celebrate tradition and history.
• 39:04
  Speaker 1: That's exactly what they did.
• 39:06
  Speaker 1: History that's exactly what they did.
• 39:14
  Speaker 1: Old Louisville is really where they learned the trade of whiskey and gained their bourbon knowledge.
• 39:16
  Speaker 1: Much like the neighborhood, we wanted to release a whiskey that was aged properly.
• 39:21
  Speaker 1: It took patience, but it has been well worth it.
• 39:24
  Speaker 1: A perfect example of their commitment to quality over quality is evident in the care that goes into each bottle of their small batch bourbon.
• 39:33
  Speaker 1: They use only premium spirits and age their whiskey for a minimum of seven years before bottling it by hand.
• 39:39
  Speaker 1: Each bottle is truly a work of art, a unique as the historic neighborhood it pays tribute to.
• 39:45
  Speaker 1: When you take a sip of old Louisville Whiskey Company bourbon, you're not just enjoying a great drink, you're also honoring tradition, history and family.
• 39:53
  Speaker 1: That's something that we all can raise a glass to.
• 39:56
  Speaker 1: If you're looking for a straight bourbon whiskey that honors tradition and celebrates history, look no further than Old Louisville Whiskey Company.
• 40:04
  Speaker 1: The next time you're in the mood for a drink, pour yourself a glass of this fine bourbon and enjoy, knowing you're supporting a local, family-owned business with every sip.
• 40:14
  Speaker 1: Science, um, amin does a great job.
• 40:20
  Speaker 1: We've got uh, ct, uh and and myself, uh, he feel like amin treats us like family.
• 40:29
  Speaker 1: We've done a couple podcasts.
• 40:31
  Speaker 1: We've done a podcast last year before kentucky bourbon festival fantastic podcast.
• 40:37
  Speaker 1: You got to check that one out with amin at some time in the early september, um, but amin does a great job down there and he does make it feel like it's a one-of-a-kind of experience.
• 40:53
  Speaker 1: He's just very similar to Whiskey Thief, but Whiskey Thief has a group of people doing barrel pick and when you go with Amin, you're pretty much going and getting a tour in the back of his warehouse and it's him.
• 41:06
  Speaker 1: Sometimes friends join in, but it's him, amin, that's what he does.
• 41:12
  Speaker 1: You get into some of those barrels.
• 41:13
  Speaker 1: They're amazing, like he said, nothing less than seven years and that means that they've all been aged.
• 41:21
  Speaker 1: And then Amin does a certain amount of really fun.
• 41:24
  Speaker 1: What would you say?
• 41:25
  Speaker 1: He does a certain amount of really fun, um, barrel finishing projects.
• 41:33
  Speaker 1: So, um, that is really kind of a cool thing that he does there.
• 41:41
  Speaker 1: So, um, I gave you that and with that we are going to um.
• 41:47
  Speaker 1: Also, we're going to get down to see Amin real soon.
• 41:51
  Speaker 1: He's on the list.
• 41:53
  Speaker 1: So look forward to what we do with Amin when we go down to Louisville again.
• 42:01
  Speaker 1: I will be pouring this.
• 42:03
  Speaker 1: Oh, I didn't want to put that away because, guess what, I had tasting 09.
• 42:09
  Speaker 1: Okay, there, because guess what I had tasting Zero nine.
• 42:10
  Speaker 1: Okay, there we go.
• 42:12
  Speaker 1: I have tasting notes, let's see Ah nope, that's not it or story, I wonder if it's in the glass.
• 42:26
  Speaker 1: One Nope, maybe this one Nope.
• 42:33
  Speaker 2: Maybe this one, nope.
• 42:38
  Speaker 1: That's really crazy.
• 42:40
  Speaker 1: Don't want the story, so let's see if I find I'm trying to find it.
• 42:52
  Speaker 1: Let's keep going backwards.
• 42:54
  Speaker 1: Nope, it doesn't want to, all right, anyways.
• 43:04
  Speaker 1: So the 17-year what is out there?
• 43:09
  Speaker 1: It's not a cheap bottle.
• 43:11
  Speaker 1: It's out there for like $400 and some dollars.
• 43:14
  Speaker 1: It's not a cheap bottle, but this is going to be tasted in our Scotchy Bourbon Boys crystal not crystal, but Glencairn, available off our website or contacting me.
• 43:29
  Speaker 1: The 17-year that I have a sample of here, which I'm going to put in, is 104 that we purchased the bottle as 141 proof got a chance to taste it on the podcast.
• 43:43
  Speaker 1: This was a special bottle that we were able to acquire.
• 43:48
  Speaker 1: But uh, let's go to the Old Louisville Whiskey Company Barrel Bottle Breakdown.
• 43:57
  Speaker 1: Our Barrel Bottle Breakdown tasting scale is based off of our nose, our body, taste and finish.
• 44:08
  Speaker 1: Finish Each category.
• 44:17
  Speaker 1: You can give up to the nose and the body up to four knocks on the barrel and the taste and the finish.
• 44:26
  Speaker 1: You can give up to five knocks on the barrel and if one of the categories is exceptional, you can give a butt up up and if you do that, you can give a perfect score of 19 out of 18.
• 44:41
  Speaker 1: So let's get going with this.
• 44:45
  Speaker 1: So in the glass.
• 44:46
  Speaker 1: Let's see the nose.
• 44:49
  Speaker 1: Wonder where that was the nose, wonder where that was.
• 45:01
  Speaker 1: This is a cinnamon toast crunch.
• 45:06
  Speaker 1: There's a little bit of ethanol at 140.
• 45:09
  Speaker 1: I ain't going to lie, it stings, but cinnamon, french toast, maple syrup smells delicious.
• 45:34
  Speaker 1: The bread and syrup.
• 45:36
  Speaker 1: You know the french toast.
• 45:37
  Speaker 1: You can actually smell some bread that's.
• 45:40
  Speaker 1: You know when it's french toast, oh, that's a delicious.
• 45:45
  Speaker 1: There was a little chocolate there, cocoa, all right for the body.
• 45:57
  Speaker 1: I'm gonna roll this baby in the glass in this glen karen, it's.
• 45:59
  Speaker 1: We'll let it coat.
• 46:00
  Speaker 1: There it is.
• 46:02
  Speaker 1: Come on, let's come on, come on, come on, come on.
• 46:07
  Speaker 1: What does it do in the glass?
• 46:08
  Speaker 1: It clings to there, waiting for those, waiting for the legs to form.
• 46:16
  Speaker 1: All right, oh, that almost got it.
• 46:21
  Speaker 1: It's that.
• 46:22
  Speaker 1: That is viscosity at its top level.
• 46:25
  Speaker 1: Let's see what happens as it breaks down into the starts to roll in.
• 46:32
  Speaker 1: It is holding on for a long time before it's running back into this glass.
• 46:37
  Speaker 1: Just little ones forming at the top.
• 46:41
  Speaker 1: We'll see what happens.
• 46:44
  Speaker 1: That's stupid thumbprint off of it all.
• 46:50
  Speaker 1: All right, oh, there they are.
• 46:51
  Speaker 1: They're pretty thick.
• 46:54
  Speaker 1: They're forming in the base of the outer before it goes to the bottom.
• 47:03
  Speaker 1: Yeah, there's a lot of them in there, pretty thick, that's a thick whiskey.
• 47:08
  Speaker 1: I mean we're talking 17 years in the barrel.
• 47:12
  Speaker 1: All right, let's see what happens.
• 47:18
  Speaker 1: Tastes like a.
• 47:29
  Speaker 1: Look at that.
• 47:32
  Speaker 1: Look at those legs.
• 47:33
  Speaker 1: They're like top to bottom.
• 47:36
  Speaker 1: You can see them right there.
• 47:38
  Speaker 1: Look at that one All the way from the top on that sip, all the way straight down, and they're big and thick.
• 47:44
  Speaker 1: Let's see what the mouth feeling.
• 47:52
  Speaker 1: So we're talking price.
• 47:54
  Speaker 1: This is all the things of price.
• 47:57
  Speaker 1: I mean had to get this, purchase this barrel.
• 48:01
  Speaker 1: He let it age since he's bought it and it's 17 years.
• 48:07
  Speaker 1: I mean he likes to do his stuff but it's 10 more years than the youngest stuff that'll put out.
• 48:14
  Speaker 1: And this one, the char, not the, not as much the oak, I mean it's heat, I mean the maple, oh, it's hot, oh, wow.
• 48:43
  Speaker 1: And the flavor it's just so different than anything that you drink.
• 48:52
  Speaker 1: I mean you wouldn't want to drink that much of it.
• 48:58
  Speaker 1: Let's see what happens.
• 49:02
  Speaker 1: Let's put a little bit in here.
• 49:09
  Speaker 1: I want to see what it does if you just add a little bit of here.
• 49:12
  Speaker 1: I want to see when it when it does if you just add a little bit of water, just a little Wow Doesn't change the flavor.
• 49:28
  Speaker 1: Sweetness comes on.
• 49:29
  Speaker 1: This is so.
• 49:31
  Speaker 1: This brings the heat.
• 49:35
  Speaker 1: If you like heat, if you like proof, holy man.
• 49:39
  Speaker 1: I mean, if we gave it a heat rating like not spicy, but the heat, the warmth in my stomach and whatever that, the heat rating of that would be a five with a but up up.
• 49:54
  Speaker 1: But that's not a category.
• 49:55
  Speaker 1: So, anyways, I haven't been monitoring.
• 49:59
  Speaker 1: I should be monitoring the.
• 50:00
  Speaker 1: Let's get that out of the way and that out of the way, all right.
• 50:05
  Speaker 1: Um, let's see a pad in my shop, all right.
• 50:13
  Speaker 1: So here we go.
• 50:13
  Speaker 1: Can't wait to taste the distillate in a few years.
• 50:15
  Speaker 1: I mean, car has an excellent palette.
• 50:17
  Speaker 1: Yes, I mean, for God's sake, this is on a level of special, all right.
• 50:27
  Speaker 1: So we're going to do nose.
• 50:28
  Speaker 1: I love the nose of that.
• 50:31
  Speaker 1: That one just gets a straight up four for the nose.
• 50:34
  Speaker 1: I love the nose of that.
• 50:36
  Speaker 1: That one just gets a straight up four for the nose.
• 50:39
  Speaker 1: One, two, three, four, four.
• 50:42
  Speaker 1: On the nose body.
• 50:53
  Speaker 1: There's no doubt it's a five.
• 50:59
  Speaker 1: No, I mean a four, but it's not a butt up up.
• 51:03
  Speaker 1: It doesn't quite sting the cheeks but it's still a full out, full body experience.
• 51:08
  Speaker 1: Four.
• 51:11
  Speaker 1: One, two, three, four.
• 51:16
  Speaker 1: One, two, three, four, all right.
• 51:21
  Speaker 1: So we're eight of eight.
• 51:25
  Speaker 1: Taste Taste at 17 years in itself is almost a dusty itself.
• 51:46
  Speaker 1: Think about it if it's 17 years old, and it was last year, and that was 2024.
• 51:52
  Speaker 1: It was 2007.
• 51:56
  Speaker 1: Put into the barrel, alright.
• 52:07
  Speaker 1: Let's see about the taste.
• 52:09
  Speaker 1: If you love French toast and oak and French oak and you love a little bit of char, but without leather or tobacco and maple syrup, the taste is spectacular.
• 52:48
  Speaker 1: I have to give it a five.
• 52:49
  Speaker 1: And I'm going to give it a butt up, three, four, five.
• 52:58
  Speaker 1: Butt up up, all right.
• 53:03
  Speaker 1: So what's going to make?
• 53:04
  Speaker 1: You can give the finish a five.
• 53:08
  Speaker 1: I'm going to finish it.
• 53:09
  Speaker 1: I'm going to finish it.
• 53:16
  Speaker 1: So there used to be someone on this podcast.
• 53:18
  Speaker 1: I'm going to tell you what happens.
• 53:22
  Speaker 1: The taste, which is the finish, the taste on your tongue, the taste goes to the back of your throat and sticks there, like I'm trying to figure out if I have taste buds on the back of my throat.
• 53:35
  Speaker 1: I think I do, because I can taste it on the back of my throat.
• 53:41
  Speaker 1: It doesn't go bad.
• 53:44
  Speaker 1: But I will tell you this it's the one thing on this that's not perfect.
• 54:06
  Speaker 1: It probably, for a 17 year should be a little less.
• 54:07
  Speaker 1: I would like a little longer finish, so I am going to do a four on the finish.
• 54:13
  Speaker 1: One, two, three, four.
• 54:20
  Speaker 1: So that brings us to, oh, awesome walker, yeah.
• 54:34
  Speaker 1: Evergreen liquor in bardstown.
• 54:35
  Speaker 1: Yeah, check out their barrel picks.
• 54:37
  Speaker 1: Amine does great things.
• 54:38
  Speaker 1: Um, yeah, you've on the, we are going to have amine.
• 54:44
  Speaker 1: We will be going to old louisville whiskey company, uh, with amine on our bus tour, uh.
• 54:51
  Speaker 1: So you get to go and you'll be able to.
• 54:54
  Speaker 1: I'm sure we'll be able to get bottles too.
• 54:57
  Speaker 1: This got an 18 out of 18.
• 55:02
  Speaker 1: The put up on the taste is worth it.
• 55:06
  Speaker 1: I will take this up to Roxy I'm going to.
• 55:13
  Speaker 1: So, randy, the Whiskey Doctor is what you should have stuck with.
• 55:26
  Speaker 1: You should skip that other part and that would have been really impressive.
• 55:32
  Speaker 1: The oral pharynx.
• 55:34
  Speaker 1: So the oral pharynx and the taste buds and the oral pharynx.
• 55:39
  Speaker 1: Honestly, the taste hits the back of your throat and then just stays there as part of the finish.
• 55:46
  Speaker 1: But there's not a difference.
• 55:47
  Speaker 1: The the nose.
• 55:49
  Speaker 1: We used to have a person on the podcast that he would have given this a 19 out of 18 because 100%, this whiskey, this bourbon, the nose, the taste and the finish match.
• 56:06
  Speaker 1: He used to love for it to match and this one completely yep the butt up up, made it 18 out of 18, so got a little bit left and uh, what I'll do is thank everybody for joining us tonight.
• 56:30
  Speaker 1: I I'm going to put this one out on.
• 56:32
  Speaker 1: We'll get out of here real quick.
• 56:37
  Speaker 1: Know that on Facebook and YouTube we'll be on for a little bit longer, probably about 10, 15 minutes.
• 56:42
  Speaker 1: Tonight I got to get up and it's a big weekend and everything, so I'm going to finish up here on the audio podcast.