Latest / Whiskey Chasers / Old Overholt 10 year and Peterson's Irish Flake!

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Old Overholt 10 year and Peterson's Irish Flake! · Whiskey Chasers

0:09
SPEAKER_00: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
0:17
SPEAKER_00: All while enjoying a glass.
0:19
SPEAKER_00: I'm Steve.
0:20
SPEAKER_00: I'm Nick.
0:21
SPEAKER_00: And I'm Chris.
0:22
SPEAKER_00: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
0:28
SPEAKER_00: Alright.
0:30
SPEAKER_00: This is Chris's bottle.
0:32
SPEAKER_00: Didn't you already open it?
0:33
SPEAKER_00: You were struggling with it.
0:34
SPEAKER_01: I just took off the the plastic.
0:36
SPEAKER_01: Just the plastic.
0:38
SPEAKER_01: Just the plastic.
0:39
SPEAKER_01: Make it easier.
0:40
SPEAKER_03: Old overhold 10 year.
0:42
SPEAKER_03: Ten year.
0:43
SPEAKER_03: Cast strength, rye whiskey, limited release.
0:46
SPEAKER_03: Limited release.
0:47
SPEAKER_03: Lots of things going on.
0:48
SPEAKER_03: Lot of words there.
0:50
SPEAKER_03: That's a nice little pop.
0:51
SPEAKER_03: With a real quirky job.
0:53
SPEAKER_03: Not a not a synthetic.
0:54
SPEAKER_03: Not a synthetic.
0:55
SPEAKER_03: Not a synthetic.
0:56
SPEAKER_03: Well, look at the size of that hole.
0:58
SPEAKER_01: They did not skimp on the hole for this.
1:00
SPEAKER_01: Let's get right into it, boys and girls.
1:03
SPEAKER_01: Well, recording this, by the time we release it, the kid will already be here.
1:08
SPEAKER_01: But we're we're talking a couple possible couple days until could be the night.
1:12
SPEAKER_03: I mean, it could be at any point.
1:13
SPEAKER_03: Yeah.
1:14
SPEAKER_03: Yeah, it really could be.
1:15
SPEAKER_03: Yeah, we were told like 50-50 chance uh from the OB.
1:19
SPEAKER_03: She was like 50-50 chance, it comes like within the next day or two.
1:22
SPEAKER_00: Wow, okay.
1:23
SPEAKER_00: So we may have to cut recording short time.
1:25
SPEAKER_00: Could happen.
1:26
SPEAKER_00: Could happen.
1:26
SPEAKER_00: We'll just we'll take it all over to the ER with us.
1:29
SPEAKER_00: We'll record over there.
1:33
SPEAKER_02: Shit.
1:34
SPEAKER_02: Shit.
1:34
SPEAKER_02: But you watch your mouth when you're talking to me.
1:37
SPEAKER_02: Don't you know who I am?
1:38
SPEAKER_02: Don't you know who I am?
1:39
SPEAKER_03: I'm one of the whiskey chasers.
1:40
SPEAKER_03: How dare you?
1:42
SPEAKER_03: Okay, so here's what we're gonna do.
1:44
SPEAKER_03: It's a 10-year rye whiskey.
1:47
SPEAKER_03: And I'm gonna try something that I have not tried.
1:49
SPEAKER_03: I don't know if you've tried, Steve.
1:51
SPEAKER_03: It doesn't have a ton of age on it because I just got it this year.
1:54
SPEAKER_03: But it's something I've been wanting to try for a long time.
1:57
SPEAKER_03: And I've it's it's fabled.
1:59
SPEAKER_03: It's a stout, this is a stout pipe tobacco.
2:03
SPEAKER_03: So you're gonna have to like kind of you're gonna have to like hold on.
2:06
SPEAKER_03: Like it's gonna girth your loins.
2:08
SPEAKER_03: I am in need of girthing.
2:09
SPEAKER_03: Yes.
2:10
SPEAKER_03: All right.
2:11
SPEAKER_03: Because it's supposedly it's full bot, like everything off like when you type in like strongest, full flavored pipe tobacco.
2:18
SPEAKER_03: This is always one of the top like three that pop up for a non-English blend.
2:24
SPEAKER_03: So this is Peterson's, it's always been Peterson's, but this is Irish Flake.
2:28
SPEAKER_03: Irish Flake, okay.
2:30
SPEAKER_03: Peterson's Irish Flake, which I always when I because if you look at that, I always assume this would be like some sort of aromatic job.
2:36
SPEAKER_03: It's not, so it's a full-bodied blend, make it made of equal portions, air cured and flu cured, dark-fired Virginia and burley.
2:45
SPEAKER_03: Sorry, flu cured?
2:48
SPEAKER_03: It's a different type of curing.
2:49
SPEAKER_03: It's like they use a flu, like a chimney flu.
2:52
SPEAKER_02: Yeah.
2:53
SPEAKER_03: Yeah, it's a different type of curing method.
2:55
SPEAKER_03: But it's dark-fired Virginia, and I think dark-fired burley, which that's interesting, right?
3:00
SPEAKER_03: True to pure, unspoiled tobacco taste, earthy, slightly sweet.
3:05
SPEAKER_03: It's recommended for the experienced pipe smoker.
3:08
SPEAKER_03: So like they're not even playing around.
3:09
SPEAKER_03: They're like, if you're not like if you don't know what you're doing, don't do this.
3:13
SPEAKER_03: Don't play with fire, right?
3:14
SPEAKER_03: And then cry about getting burned.
3:16
SPEAKER_03: So I'm kind of I'm pretty pumped about this.
3:18
SPEAKER_03: And like I didn't realize, and then I was like, oh man, but based on the reviews and the description, I'm like, this could be something that I really enjoy and like might be like in the rotation.
3:29
SPEAKER_03: Because I started looking for I started looking for dark-fired Kentucky blends after I realized that my favorite dark-fired Kentucky blend, Orlick Dark Fired, is no longer made.
3:41
SPEAKER_03: And this year, Mac Baron stopped producing bold Kentucky, which is another one of my favorite ones.
3:46
SPEAKER_03: So I'm like, oh man, I realized that.
3:48
SPEAKER_04: Yeah.
3:48
SPEAKER_03: Yeah.
3:49
SPEAKER_03: Like two of my favorite dark-fired blends gone.
3:52
SPEAKER_03: Kind of had a freak out moment.
3:53
SPEAKER_03: Started scouring the this is supposedly stronger than both of those.
3:57
SPEAKER_03: So I'm we'll find out.
3:59
SPEAKER_00: Sounds good.
3:59
SPEAKER_00: All right, good.
4:00
SPEAKER_00: Good experiment then.
4:01
SPEAKER_00: And have you had this overhaul 10 year before?
4:05
SPEAKER_00: Or is this gonna be a first try for you?
4:07
SPEAKER_00: Also, Nick, have I had this?
4:09
unknown: I don't know.
4:10
unknown: Have I?
4:10
SPEAKER_03: Nick would know better than me.
4:12
SPEAKER_01: I know that you've sampled it.
4:13
SPEAKER_03: Okay, I don't know that we think that was a while ago.
4:15
SPEAKER_01: It was a long time ago.
4:16
SPEAKER_03: And that was with Brendan.
4:18
SPEAKER_03: Yeah, yeah.
4:19
SPEAKER_03: So yeah, I don't remember that at all.
4:21
SPEAKER_03: But so basically, let's just pretend I haven't had it.
4:23
SPEAKER_03: Because but yeah.
4:24
SPEAKER_00: It's uh basically you haven't.
4:25
SPEAKER_00: Basically, I Steve, have you had it?
4:27
SPEAKER_00: I have never.
4:28
SPEAKER_00: No, no, and I have never had the Irish flake either.
4:31
SPEAKER_00: And so, like you, I have seen it.
4:33
SPEAKER_00: And if it says Irish, now to be fair though, it says Irish, but it's not a green label.
4:40
SPEAKER_00: It's not which which made me I would have maybe looked at that.
4:43
SPEAKER_00: If it's a green label and it says Irish, I immediately think this is gimmicky.
4:47
SPEAKER_00: This is gimmicky, and I don't I don't want it, and not always in a bad way, but most of the time, more often than not.
4:53
SPEAKER_00: So I wouldn't have picked it up and looked at it.
4:55
SPEAKER_00: But since this one is like a kind of a burgundy pink, purple-y kind of label.
4:59
SPEAKER_00: I may have maybe would have picked it up and looked at it, but I I don't never don't think I ever have.
5:03
SPEAKER_03: The problem with Peterson labels, or Nick, if you've never seen it, so this is another Peterson, another classic one, old Dublin, right?
5:12
SPEAKER_03: It's just a plain very plain looking, yeah.
5:14
SPEAKER_03: This one's a plain red.
5:16
SPEAKER_03: Now, this one is uh an English, but I think it's got some, yeah, and this one's got Bosma.
5:22
SPEAKER_03: So I got this one because they don't make so Bosma's not a thing anymore.
5:25
SPEAKER_03: So I have this, but and right here's the Sherlock Holmes, also just and then they have Sunset Breeze, which is like an orange.
5:31
SPEAKER_03: Now that's an aromatic, like so.
5:34
SPEAKER_03: If you were to like pick up both of them and be like, okay, so you had ones in aroma, you I think they're all aromatic, they just look kind of that way.
5:41
SPEAKER_03: So, but yeah, this one I just always assume.
5:44
SPEAKER_03: I never like really looked at it, and it popped up when I started researching it, and I was like, I've seen that, you know.
5:51
SPEAKER_03: So now we're gonna try it.
5:53
SPEAKER_03: And I'm hoping it's gonna be if it's as good as I'm hoping, then I'll be happy.
5:57
SPEAKER_03: If it's just okay, it's fine too.
5:59
SPEAKER_03: But I'm really hoping what this is gonna do is take over my my go-to dark fired uh Kentucky type of blend.
6:08
SPEAKER_03: There's a few contestants in the running, but we'll see.
6:11
SPEAKER_03: What's some dark leaf?
6:12
SPEAKER_03: Again, I bought this like this year, so it's not got a ton of age on it, but look how dark that is.
6:17
SPEAKER_03: Oh man, and it smells like a bit like beef jerky.
6:20
SPEAKER_03: So I think that we're on a we're off to a good start.
6:23
SPEAKER_03: There you go.
6:24
SPEAKER_03: Which that's what you're looking for.
6:25
SPEAKER_02: Anybody that doesn't know, yeah, that's kind of what you're looking for.
6:28
SPEAKER_03: If you want the dark fire, yeah, for the dark fired.
6:30
SPEAKER_03: And this is a flake, so we're gonna rub it out.
6:33
SPEAKER_03: But yeah, dude, everybody I've talked to has been like, this put literally put hairs on my chest.
6:36
SPEAKER_03: I watched it happen.
6:38
SPEAKER_03: Some people are like, Oh, I just couldn't take it, it was just too much.
6:41
SPEAKER_03: So, and everybody have been has been like, this is not for like the like this is for the seasoned vet.
6:46
SPEAKER_03: So why is it called Irish?
6:47
SPEAKER_03: What is it?
6:48
SPEAKER_03: Irish Irish flake, yeah.
6:50
SPEAKER_03: I think just just it's just kind of a old stamp, you know what I mean?
6:53
SPEAKER_03: Like Irish Flake.
6:54
SPEAKER_03: It's kind of like a it's kind of a no-nonsense kind of name for a blend, you know.
6:58
SPEAKER_03: You know, like an old flake.
7:00
SPEAKER_03: Yeah.
7:01
SPEAKER_03: So we'll see.
7:03
SPEAKER_02: I'm I'm hoping.
7:03
SPEAKER_02: And it feels like it might be a little bit on the moist side, but we'll see.
7:07
SPEAKER_00: I'm gonna say it looks like it's rubbing out okay though.
7:09
SPEAKER_03: Yeah, damn, just just don't watch me rub it out.
7:13
SPEAKER_03: Make eye contact, Steve.
7:15
SPEAKER_03: All right, so this is what we're gonna smoke, this is what we're gonna drink.
7:18
SPEAKER_00: And so, yeah, and while while you're rubbing that out for old overhold to finish off our history of old overhold, last time we got into we kind of went off track last time, but the last time we did history, we got it.
7:29
SPEAKER_00: We went off track.
7:31
SPEAKER_00: I know I was amazed too.
7:32
SPEAKER_00: We got through prohibition and all that kind of fun stuff.
7:35
SPEAKER_00: Now there's a big gap into the 70s, uh, which is when they went international and they started making some things international and going across seas, and they had their 1810 Sour Mash was the label.
7:47
SPEAKER_00: That's what they that's what they called themselves, which is when they started.
7:50
SPEAKER_00: So that makes sense.
7:52
SPEAKER_00: Yes, it was still a rye, yep.
7:54
SPEAKER_00: And then in 1987 is when they were acquired by Beam.
8:00
SPEAKER_00: And this is during because they were owned by National Distillers, so they it was bought in through all that.
8:06
SPEAKER_00: So that's when they moved from Pennsylvania to Kentucky, is after Beam bought them.
8:11
SPEAKER_00: So Beam buys them somewhere between 87 and 90.
8:14
SPEAKER_00: That's the whole process took like those three years or so.
8:18
SPEAKER_00: That's when they move down to Kentucky and and gets used by by Beam.
8:23
SPEAKER_01: I'm still trying to process rye selling internationally, like American rye.
8:32
SPEAKER_01: Canadian, I I can understand like Canadian whiskey and like people seeing that as a rye, and that doing well internationally.
8:40
SPEAKER_03: It's also interesting that, and maybe we didn't talk about this last two episodes, but this is get we're getting into a time where ryes aren't the most popular thing, they're not.
8:52
SPEAKER_00: No, rye is now becoming more popular, they but they're kind of behind the bourbon craze and everything else.
9:00
SPEAKER_03: They were old world, they were popular, then like you know, the 60s, 70s, 80s hits, and it's like forget about it.
9:06
SPEAKER_03: And then that continued on until, like you said, recent recent years, but it became like especially in the 80s, it was like Southern Comfort, it wasn't even foolproof like things, which is probably at least a little bit on you know, I I don't know how well it did internationally, you know.
9:22
SPEAKER_00: It's a rye, so it's spicy.
9:25
SPEAKER_00: Uh, I would assume that if it's what we're thinking of, which is you know, over old overhaul rye, it's not a Canadian rye.
9:33
SPEAKER_00: This is a much stronger, stronger compared to the punchier that's in your face.
9:38
SPEAKER_00: Yeah, and there really isn't like punginess is American when it comes to spices and stuff.
9:45
SPEAKER_00: Most of the time, when it comes to to alcohol, it's it's looking for boldness, but not really punchiness.
9:51
SPEAKER_00: It's not they're not going with a high proof, you're not doing that kind of thing internationally.
9:56
SPEAKER_00: So I don't know how well it actually did outside of the US.
10:00
SPEAKER_00: I would assume it would be like 80-proof.
10:02
SPEAKER_03: Yeah, it probably would have been over 80 proof.
10:04
SPEAKER_03: How well does rye typically do outside America anyway?
10:07
SPEAKER_00: Now I think it's right and I don't, yeah, because there really isn't a market, I don't think.
10:11
SPEAKER_00: Other than Canadian.
10:13
SPEAKER_01: I mean, but lately, I mean, just within the past couple years, like Johnny Walker's tried to do like a high rye mash bill for Scotch.
10:21
SPEAKER_01: I feel like there's been a few Irish whiskies that have tried their hand at like putting rye in the mash bill.
10:27
SPEAKER_01: But this is like years in the making of them to be able to do that, and I don't know how well they've done international, like local, maybe internationally to hear in America, it's done well.
10:37
SPEAKER_01: I just don't know how well it's done there because rye's not a common, it's not a common high percentage in like a mash bill.
10:47
SPEAKER_01: It's not a common thing they look for, right?
10:49
SPEAKER_01: It tends to be a bit too harsh, right?
10:51
SPEAKER_00: And so, unless their international was just Canada or something, you know, which is possible, it could have been something like that.
10:57
SPEAKER_00: I don't know if maybe like Russia or something likes it.
11:00
SPEAKER_00: That makes sense for like the cold, yeah.
11:02
SPEAKER_00: Maybe yeah, I mean you definitely imagine it would be a colder climate.
11:05
SPEAKER_01: They drink a lot of vodka, so maybe they're just used to that that that burn.
11:09
SPEAKER_01: That's interesting.
11:10
SPEAKER_01: And when did they go international?
11:12
SPEAKER_01: In the 80s, 70s, 70s, yep.
11:15
SPEAKER_01: So right in that time period where rye was not big.
11:17
SPEAKER_01: Maybe they went international because Rye wasn't doing well here in America.
11:21
SPEAKER_01: That's good.
11:21
SPEAKER_01: Have you taken a sip yet?
11:23
SPEAKER_01: I have not.
11:23
SPEAKER_03: Boy, oh boy.
11:25
SPEAKER_03: Gosh, that's good.
11:28
SPEAKER_03: The pairing is great.
11:30
SPEAKER_03: Wait until Steve gets into that.
11:31
SPEAKER_03: But the whiskey itself is fantastic.
11:33
SPEAKER_03: I just took a sip, and maybe because it's the first thing I've drank today, other than like like like a spirit wise.
11:39
SPEAKER_03: Obviously, I've drank other things, but uh, it's the first whiskey I've had.
11:44
SPEAKER_03: And I just am blown away by how much more flavor I'm getting out of an old overhaul.
11:50
SPEAKER_03: You know what I mean?
11:51
SPEAKER_03: Like it's old overhaul plus plus plus like grade A.
11:55
SPEAKER_03: And is that the year or the the proof?
11:57
SPEAKER_03: What do you think?
11:58
SPEAKER_03: I think it's all of it.
11:58
SPEAKER_03: I think it's all of it, but I'm getting a lot more sweetness than you usually get.
12:02
SPEAKER_03: Yeah, and and it's 121 proof.
12:05
SPEAKER_03: It doesn't taste that lick.
12:07
SPEAKER_03: No, it's a very friendly 120, very friendly, but with a ton of spice and backbone without it being at all at all punchy or over over, yeah.
12:18
SPEAKER_03: Just strong, just a good strong flavor, which we'll get into the tobacco in a minute, too.
12:22
SPEAKER_03: But this is a good strong flavor, too.
12:24
SPEAKER_03: I they're going well together.
12:26
SPEAKER_01: Yeah.
12:26
SPEAKER_01: So I don't know if you did this or found this in your research.
12:29
SPEAKER_01: This is the first bottle that old overhaul has put out at cask strength since the 1940s.
12:37
SPEAKER_00: Yeah, it's not a standard thing for them to be doing.
12:40
SPEAKER_01: It's not, which is disappointing because this is really good.
12:43
SPEAKER_01: Yeah, why not?
12:44
SPEAKER_01: Why not, right?
12:45
SPEAKER_01: What what's what's I mean, we're talking 1940s.
12:50
SPEAKER_01: Maybe it died out with everything else, and they said Rai's not that great, so let's bring it back, but at less proof and see if people can buy into it again.
13:00
SPEAKER_03: Are they that but this is something that they've decided to continue, like it's available, right?
13:05
SPEAKER_01: I don't know.
13:06
SPEAKER_01: So that's the hard part is this came out uh two years ago, if I remember right.
13:12
SPEAKER_01: Uh they released the 10-year and people went crazy for it.
13:14
SPEAKER_01: And at that time, they said it's a limited release.
13:17
SPEAKER_01: Don't know if we're gonna do it again.
13:19
SPEAKER_01: The very next year they released an 11-year.
13:22
SPEAKER_01: So one year more than this, but still at cast strength.
13:26
SPEAKER_01: And then 12 13.
13:30
SPEAKER_01: Well, so this year I think they released an 11-year, but not at cast strength now.
13:34
SPEAKER_01: And it was meant to mimic their oldest stuff that they put out before the kind of that Rai kind of took a dive.
13:42
SPEAKER_03: I think that's a poor choice.
13:43
SPEAKER_03: I think this shines at the at the cast strength.
13:46
SPEAKER_00: Completely agree.
13:48
SPEAKER_00: Because of how friendly this is, I don't know what it would taste like as an a as an 80 proof.
13:54
SPEAKER_00: Like this, it would be I think it'd be way too I think it'd be weak.
13:58
SPEAKER_03: But I think the age is helping it along at that proof.
14:01
SPEAKER_03: But I mean, I think that given the option between the either or I think the proof is more important than the age.
14:08
SPEAKER_01: Now, this one came out, we'll have it on the series, but this one came out before the Monacahala.
14:15
SPEAKER_01: Yes.
14:15
SPEAKER_01: So, okay, we're talking Beam bought him out, Beam brought him to Kentucky.
14:20
SPEAKER_01: When Beam did that, did they switch up the rye strand?
14:25
SPEAKER_00: Nothing really happened with Old Overhaul after that happened until 2017.
14:30
SPEAKER_00: So 2017 is when they kind of reintroduced Old Overhaul.
14:35
SPEAKER_00: So we have to kind of rethink some of our talks about the labeling on this being really old school and like, well, they don't need to work on that.
14:43
SPEAKER_00: They redid everything in 2017.
14:45
SPEAKER_00: So when you said reintroduced, like they were still producing it, yeah.
14:48
SPEAKER_00: But they they did a rebrand, they they like brought it back, like made it, they they changed the look of it, did all the stuff in 2017.
14:57
SPEAKER_00: So, what did it look like before 2017?
14:59
SPEAKER_00: It still looked very similar, like they didn't really change it all that much with how it looks, but like they made it more available, they started like bringing out more bottles of it, they kind of put some backbone into the marketing and like made it a thing.
15:15
SPEAKER_00: Yeah.
15:16
SPEAKER_00: So this would have came out after that for sure, 2017.
15:21
SPEAKER_00: And that's when they would have if they changed anything, that's when they would have done it.
15:25
SPEAKER_00: There's no record of them changing like mash bills or anything like that at that time, other than the fact that it's now made in Kentucky instead of Pennsylvania.
15:34
SPEAKER_00: So I would guess the rye is different.
15:36
SPEAKER_01: It's probably a different strand, it's a different I mean would make sense because if Beam bought them out, Beam brought them there.
15:42
SPEAKER_01: Beam at that point would have had Basil Hayden, which they would have been using Kentucky rye for, versus like buying in or shipping in Monica Hale or making that uh a special thing.
15:54
SPEAKER_01: Old Grandad is Beam 2.
15:56
SPEAKER_01: Was this part of the old granddad buy too?
15:59
SPEAKER_01: Because I don't think old granddad was theirs, was it?
16:01
SPEAKER_01: Or did they buy old grand?
16:02
SPEAKER_00: No, I think that was also part of national distillation.
16:04
SPEAKER_01: Okay, which would make sense because both of those are like higher rye content.
16:09
SPEAKER_01: So may it would make sense if they brought it in and bought it at that time.
16:12
SPEAKER_01: Why not just use the rye that we have, but not change the mash bill, so to speak?
16:18
SPEAKER_01: We'll change the ground like where it's from, more or less, or the strand, but we won't change the mash bill.
16:24
SPEAKER_01: Right.
16:24
SPEAKER_00: That would make financial sense until absolutely.
16:27
SPEAKER_00: And it's not until 2023 that the mangahala stuff started up.
16:32
SPEAKER_00: Oh, and so 23-24 is kind of when when that bottle came out.
16:37
SPEAKER_00: Uh, because that's when they started, that's when they opened up the West Overton village in Pennsylvania and started like that's so that that's their like tours and all that stuff in Pennsylvania.
16:48
SPEAKER_00: Because you can now go to Pennsylvania into West Overton, the town there that it was originally made in, and see the and have like a tour.
16:57
SPEAKER_01: What I find very interesting is I love Beam.
17:01
SPEAKER_01: If you go visit Beam, Beam is very dedicated to say these are our bot our bottles, and they're very proud of very certain specific bottlings.
17:11
SPEAKER_01: Old Grandad and Old Overhaul don't really make that cut of like that pride aspect of like this is ours.
17:18
SPEAKER_00: Like it's not like they're ashamed of it, but they're not like and I don't know much about old granddad, but when it comes to overhold, I th I think that matches and I think that fits because because Beam is so interested in their history, the fact that this bottle came with an acquisition with a bunch of other things, their home is in Kentucky.
17:39
SPEAKER_00: So if you go to Beam in Kentucky, they don't talk about this one because this isn't that's not their home, and that's why they opened up this place in Pennsylvania because that is their home, which makes a lot more sense.
17:51
SPEAKER_00: Yeah, and they can separate them out and kind of give old overhold its own due and its own place, which fits into Beam's idea of heritage and how respectful to that brand, exactly, but I also find it very interesting.
18:07
SPEAKER_01: So there's a lot of things with Beam that I find interesting in life, but I pair this is not theirs, they bought it, they didn't do much with it.
18:15
SPEAKER_01: 2017, they kind of rebranded, did a little bit more.
18:18
SPEAKER_01: 2017, 2019 was around the time that Freddie No Jr.
18:27
SPEAKER_01: uh started having his hand involved with like little book.
18:32
SPEAKER_01: And then a couple years after that was when he became master distiller.
18:37
SPEAKER_01: And that's when you're talking like this came out after he became master distiller.
18:42
SPEAKER_01: I kind of find it interesting that the timing of that.
18:46
SPEAKER_01: Because I I he's done a lot.
18:49
SPEAKER_01: I mean, chapter eight was all rye of Littlebox.
18:53
SPEAKER_01: So I find it interesting that he he seems to be rye heavy or um appreciative of different types of whiskey to the point where he would he might be the one that that kind of pushed this to say, hey, let's do a little bit longer.
19:07
SPEAKER_01: I think this will do better age-wise and proof-wise.
19:09
SPEAKER_01: I think you'll get a little bit better flavor out of that.
19:13
SPEAKER_01: They won't dare to do that with basil Hayden, which I find interesting.
19:16
SPEAKER_01: Yeah, but this it's almost like they're willing to push the boundaries to see what could become of this guy.
19:22
SPEAKER_00: And you might be more willing to push and break things that aren't yours.
19:26
SPEAKER_00: And so like Basil Hayden is theirs.
19:28
SPEAKER_00: They're that they know how to do that and they don't want to maybe mess with that too much.
19:33
SPEAKER_00: Whereas this one is this is a stepson.
19:35
SPEAKER_00: We can we can push this one around a little bit.
19:37
SPEAKER_00: Right.
19:38
SPEAKER_03: We may make it fit what we need to.
19:40
SPEAKER_01: Now I know when we did so.
19:42
SPEAKER_01: We've done the 80, we've done the 100, and we've done the 114.
19:45
SPEAKER_01: And each kind of stepped the way, we said this is a little bit better, a little bit better.
19:49
SPEAKER_01: I feel like there was a little tug of war going on between the bonded and the 114 on which one might have been better than the other one.
19:57
SPEAKER_01: Do you guys think this is better than either of those?
20:00
SPEAKER_03: I think if I'm about to make a statement here, this is far and away the best version of old overhalt that's ever come out.
20:06
SPEAKER_00: Of any of them that I've had, this is the best.
20:09
SPEAKER_00: Um, which I've had now the the all the main ones.
20:13
SPEAKER_00: This is very spectacular.
20:16
SPEAKER_00: It's the the the proving on it, you wouldn't even know it.
20:20
SPEAKER_00: Uh, like I I wouldn't I would guess it to this to be like a bonded.
20:24
SPEAKER_00: I mean, like this is punching well below its weight when it comes to to the punch part, but flavor-wise, I mean, this is dense.
20:33
SPEAKER_00: There is so many flavors going on.
20:35
SPEAKER_00: It is sweet, but it's also savory.
20:38
SPEAKER_00: There's lots of, like I said, it's just it's very deep.
20:41
SPEAKER_00: There's lots of flavor going on.
20:43
SPEAKER_00: There still isn't for me, there's not a ton of finish, uh, but it's punching so much before that in in terms of flavor that I'm okay with that.
20:52
SPEAKER_00: And it does, I guess I shouldn't say there's no finish.
20:54
SPEAKER_00: It lingers in my mouth.
20:56
SPEAKER_00: There's no finish like going down.
20:58
SPEAKER_00: It doesn't seem to alter in that way for me.
21:02
SPEAKER_00: But it's made up for by how great it is before that.
21:06
SPEAKER_03: Right.
21:07
SPEAKER_03: There's like a it's more of like it's reminiscent.
21:09
SPEAKER_03: It leaves like a a not a finish per se, but like that there was something there, kind of a thing.
21:15
SPEAKER_03: A whisper that something was there, which is kind of strange when you think about something this flavorful.
21:22
SPEAKER_03: Usually you have more of a finish.
21:23
SPEAKER_03: I'm fine with it because what you are getting, and actually you kind of nailed it, Steve, because this is like all the good things about rye without any of the things that nobody like people typically don't like.
21:35
SPEAKER_03: Because you get what a lot of flavor without any of them being like too much.
21:40
SPEAKER_03: But that doesn't mean it's not full flavored.
21:42
SPEAKER_03: I think they're all just so well melded together that you appreciate all of them without any of them being like like if you were a non non rye guy, you wouldn't be like, this is too this or this is too that.
21:52
SPEAKER_03: It's kind of just they're all playing well together.
21:54
SPEAKER_03: It's it's like aged meat.
21:56
SPEAKER_03: It's like just something good that's been.
22:00
SPEAKER_03: Pushed to its absolute per perfection is what I think.
22:03
SPEAKER_03: The age on it's perfect, the proof on it's perfect.
22:07
SPEAKER_03: You get all the benefits and the flavors of rye without any of them being overpowering.
22:12
SPEAKER_03: Like like Steve said, you're getting a huge proof point and a rye at that for something that drinks a lot friendlier, something that's even lower, like a hundred, which is kind of weird.
22:22
SPEAKER_03: You know what I mean?
22:23
SPEAKER_03: It's like full flavored all the way to the max without it at all being overpowering.
22:28
SPEAKER_00: It reminds me a lot of like an Isla Scotch or something, where it's like not because of the flavor, but in that way that it's so bold in flavor, but with very little proofiness on it.
22:41
SPEAKER_00: And and like you don't get that a lot, especially with something like a rye.
22:45
SPEAKER_00: I mean, I do I go back to our rye series when we did that a while back, where we kind of challenge the idea that rye is just this spicy, punchy thing, and it can be kind of floral and it can be kind of friendly.
22:59
SPEAKER_01: This is very much the friendly version of it, which is interesting to me because typically the higher proof you go with rye, the more like punchy and pungent it becomes.
23:11
SPEAKER_01: Exactly, exactly.
23:12
SPEAKER_01: And you're not getting that with it.
23:13
SPEAKER_01: No, so I typically like to equate rye to like rye bread in flavor.
23:18
SPEAKER_01: This is like a sweet dessert bread.
23:21
SPEAKER_03: It's less like a rye bread, almost more like a pudding bread pudding kind of thing.
23:24
SPEAKER_03: Because there is a lot of sweetness to it.
23:26
SPEAKER_03: There is like a figgy pudding kind of Steve.
23:28
SPEAKER_01: I would agree.
23:28
SPEAKER_01: There's not much of a finish, but the longer it sits in your mouth, you really you kind of get the tannins of the wood, like the from the age.
23:37
SPEAKER_01: Like more than anything, it pulls it out almost like a wine finish when it's not a wine finish.
23:41
SPEAKER_01: I get what you're saying.
23:42
SPEAKER_01: It's like oak, but more of an older oak.
23:44
SPEAKER_03: Yes, old oak, not like fresh new new oak or which I don't mind.
23:48
SPEAKER_01: I don't mind at all.
23:49
SPEAKER_01: It's new for a rye that's not finished in like a wine barrel.
23:52
SPEAKER_01: That's kind of a newer thing.
23:53
SPEAKER_03: It's like an old pool table wood kind of wood, you know what I mean?
23:57
SPEAKER_03: With all the oils from centuries, or not centuries, but maybe decades of hands touching it, and old pipe smoke and leather.
24:04
SPEAKER_03: It's like all the good things associated with like that.
24:07
SPEAKER_03: And it's perfect for this time of year.
24:09
SPEAKER_03: And it's a little sweet.
24:10
SPEAKER_03: It's a little sweet, which I wouldn't I did not expect.
24:13
SPEAKER_03: Yeah, and then it's working pretty good with this pipe tobacco.
24:17
SPEAKER_00: It really is.
24:17
SPEAKER_00: Yeah, because you're like, this pipe tobacco is punchy.
24:20
SPEAKER_00: It's punchy.
24:21
SPEAKER_00: So uh, which maybe it's making up for part of the lack of punch a little bit.
24:25
SPEAKER_03: It could so because it's a very smooth, very easy, it's actually a very easygoing flake.
24:31
SPEAKER_03: I thought it was gonna be hard to keep lit.
24:32
SPEAKER_03: It's been for me, it's been very easy to keep lit.
24:35
SPEAKER_03: And if you were to like smoke it right away, you're like, well, I don't know how like strong this is, but the more you smoke it, you realize this is really kind of like the back of my throat is getting walloped because it's strong and it's it's so subtle that you don't realize how strong this is.
24:55
SPEAKER_03: It's like one of those things where you have like three or four strong drinks and you stand up and all of a sudden you swim a bit.
25:00
SPEAKER_03: I think it's like one of those things.
25:01
SPEAKER_03: You're not realizing how much this is affecting you until you realize, oh, this has got some nicotine to it.
25:07
SPEAKER_03: Like this has got some heavy weight to it.
25:11
SPEAKER_01: When you guys are saying strong, it's the nicotine strong, or is it the flavor strong?
25:15
SPEAKER_03: More more like the effects of the tobacco, yeah.
25:18
SPEAKER_00: Uh than the flavor per se.
25:20
SPEAKER_00: Yeah.
25:20
SPEAKER_00: If we hadn't have been smoking as often as we have been here lately, um, so like we've we've had a bit of a marathon here on recordings over the last like month or so.
25:30
SPEAKER_00: So we've done we've done a lot of recording.
25:32
SPEAKER_00: And because we've done a lot of recording, I've done a lot of smoking.
25:35
SPEAKER_00: If this was a normal time of year where we did this once a month or, you know, or whatever, I would be struggling uh after this, after this bowl because because of the nicotine content.
25:47
SPEAKER_01: It would be too concentrated.
25:49
SPEAKER_00: I would stand up and I'd I would feel the nicotine rush.
25:53
SPEAKER_00: It might all it might hurt my stomach, you know.
25:55
SPEAKER_00: You know, get the greens or whatever in the stomach a little bit, especially if you do the high nicotine and you're not used to it.
26:01
SPEAKER_03: You're not used to it, yeah.
26:02
SPEAKER_03: It's like trying like real chewing tobacco for the first time or something.
26:06
SPEAKER_03: Or some people do it with a cigar.
26:08
SPEAKER_03: First time they have a cigar, or they haven't had a cigar for a while, and it's just too much.
26:12
SPEAKER_00: Yeah, yeah.
26:12
SPEAKER_00: Usually my my first cigar of the season, or my first pipe during the fall, because I really don't smoke much during the summer or anything.
26:20
SPEAKER_00: So usually in the beginning of fall, you know, I I usually get some queasy stomachs the first couple of times because of that.
26:26
SPEAKER_03: Get you like a freight train.
26:28
SPEAKER_00: Exactly, yeah.
26:28
SPEAKER_00: And this would knock me down for sure.
26:31
SPEAKER_00: When we're talking about the boldness, it's not the flavor, it's not like the Purique or Latikia or something that kind of has a strong, strong flavor to it.
26:39
SPEAKER_00: Uh whereas this one, it like, yeah, it's more the nicotine, the punch.
26:43
SPEAKER_03: But the flavor that's there, what I'm getting on the flavor, people are wanting to know about the flavor, because it is strong in all those aspects.
26:48
SPEAKER_03: And I appreciate it, especially a guy like me who's into that.
26:51
SPEAKER_03: I really appreciate a strong tobacco.
26:54
SPEAKER_03: So this one's like really hitting that spot for me.
26:57
SPEAKER_03: But flavor-wise, it is a strong flavor.
27:00
SPEAKER_03: It's just not what you would expect, it's not a espresso uh strong like you would expect, like the strongest coffee you've ever had.
27:08
SPEAKER_03: But what it is is a very strong coffee flavor, or not coffee, but light coffee.
27:13
SPEAKER_03: It's like a strong tobacco flavor, and it's very earthy and it's kind of smooth.
27:19
SPEAKER_03: I didn't expect it to be so smooth, and it is very woodsy.
27:23
SPEAKER_03: I would agree with that.
27:24
SPEAKER_03: Irish flake is perfect name for this.
27:26
SPEAKER_00: It is kind of like a just a country kind of yeah, it's it's pretty mellow on flavor, like you're saying.
27:37
SPEAKER_03: It's it's earthy, soily almost, yeah, and woodsy, woodsy.
27:43
SPEAKER_03: You know, this actually would be a great tobacco for camping, going back to our camping series.
27:48
SPEAKER_03: This actually is a great kind of outdoors.
27:51
SPEAKER_03: That's what this is.
27:51
SPEAKER_03: This is an outdoors tobacco.
27:53
SPEAKER_03: Yeah, it's no nonsense, kind of old world.
27:56
SPEAKER_03: Just if you think tobacco, that's what this is.
27:59
SPEAKER_03: This is tobacco, like yeah, like old school chewing tobacco, even like without the flavoring.
28:05
SPEAKER_01: Now, would you be able to smoke this in like heat, or would it be more towards like the evening when it's colder?
28:11
SPEAKER_03: This is strong.
28:12
SPEAKER_03: Uh, it's a strong tobacco.
28:13
SPEAKER_03: But for me, this, and I think people are would find this nuts.
28:18
SPEAKER_03: But again, I like a strong tobacco.
28:19
SPEAKER_03: But for me, this could be like an all-day, all season, all the time kind of a blend.
28:25
SPEAKER_03: Definitely not that for me.
28:26
SPEAKER_03: Yeah, it's strong, but it is, it's because the flavors aren't it's just tobacco.
28:32
SPEAKER_03: Like, that's like that's the best way I can describe it is like when I think of just just plain old tobacco, that's kind of the flavor I'm getting.
28:40
SPEAKER_03: And I like, I really like it.
28:42
SPEAKER_03: There's no topping, like flavor topping of any kind.
28:45
SPEAKER_03: If they if they put any sort of topping on it, it's it's a minimum.
28:47
SPEAKER_03: I don't, I'm not getting any of that.
28:48
SPEAKER_03: What I'm just getting is like tobacco barn tobacco.
28:52
SPEAKER_03: And you know, and I get that with dark-fired Kentucky.
28:55
SPEAKER_03: That's kind of what the dark-fired Kentucky is.
28:58
SPEAKER_03: You get a little bit of beef jerky.
28:59
SPEAKER_03: It's kind of it is kind of meaty, but it's just tobacco.
29:04
SPEAKER_03: Americ, like American tobacco.
29:05
SPEAKER_00: Right.
29:05
SPEAKER_00: But with it being a Virginia and a burglarie, it's not very cigarette-y.
29:09
SPEAKER_00: No, or like it doesn't have that kind of thing.
29:11
SPEAKER_03: I don't no, it's not that kind of tobacco.
29:13
SPEAKER_03: Yeah.
29:13
SPEAKER_03: Like, I don't I don't equate cigarettes to tobacco, you know.
29:16
SPEAKER_00: No, no, no.
29:17
SPEAKER_00: But like we we had mentioned that the last time that we had like Virginias can kind of get kind of cigarette-y sometimes.
29:23
SPEAKER_00: Those can't, those can't, yeah.
29:24
SPEAKER_00: But this one, because of the dark fire, I think, it takes away that there's no light basicness of it, or yeah, the lightness of it.
29:32
SPEAKER_03: That's what that's very medium-bodied.
29:35
SPEAKER_03: Like it's not light, it's not super strong flavor-wise, but it's just uh earthy woodsy, outdoorsy.
29:43
SPEAKER_03: That's what I would just equate it to.
29:45
SPEAKER_03: Like if you were to grow your own tobacco.
29:47
SPEAKER_01: So we're hitting like the week before Halloween, Chris's favorite favorite Halloween time.
29:53
SPEAKER_01: The that's like his birthday.
29:54
SPEAKER_01: That's what I would equate it to.
29:56
SPEAKER_01: Favorite time.
29:57
SPEAKER_01: So Halloween, leaves dropping, rye is normally like my go-to around that time of year.
30:03
SPEAKER_01: Hearing you guys talk about pipes before and trying to pair, you normally don't want one to compete with the other.
30:09
SPEAKER_01: It sounds like this would want to compete with a normal rye.
30:13
SPEAKER_01: This is I say that to say this is not a normal rye.
30:16
SPEAKER_01: This is, I mean, this should be by all means.
30:19
SPEAKER_01: You look at it and go, old overholt, tenure, 120-some proof, cash strength has got to be rye in your face, typical rye, heavy in your face.
30:30
SPEAKER_01: It's not.
30:31
SPEAKER_01: So would this would this go with a traditional rye with the idea that the old overholt that we have, the 10 year may not be a traditional style of rye?
30:42
SPEAKER_03: I I think um, and Steve, tell me if I'm wrong, but I think uh, and I've said it before on here, but it's a different kind of a thing.
30:51
SPEAKER_03: But when I talk about something being a great canvas for other things to be painted upon, and typically when I say that, I'm talking about lighter tobaccos, honestly.
31:00
SPEAKER_03: But this is such a medium, but it's such a and I can't think of many other tobaccos that I would say it's so just plain tobacco flavor that this actually is a good canvas, and I don't think this can would can compete with actually anything.
31:16
SPEAKER_03: I think if anything, this this sets the stage better than a lot of other blends I've used as a basic tobacco to kind of allow other things to showcase what they are.
31:28
SPEAKER_03: You know what I mean?
31:29
SPEAKER_03: Because it's not it's not gonna, it might add to a little bit, but it will if it were to add anything, it would just be adding body.
31:37
SPEAKER_03: It's not gonna overpower it.
31:39
SPEAKER_03: The flavor is not gonna do anything to sway suede your mind one way or the other on something.
31:43
SPEAKER_00: Yeah, the I think the tobaccos that would compete with a normal rye, and really even this one, uh, would be your heavy pariks, your heavy latiquias that have uh that have kind of a spicy flavor to them.
31:56
SPEAKER_00: And they kind of the boldness is in the flavor.
31:59
SPEAKER_00: Whereas this one, like we said, it's it's it is pretty blank.
32:03
SPEAKER_00: It's but it's almost it's almost like it's enhancing the alcohol.
32:09
SPEAKER_00: And so like because it's strong, it's strong, but without a lot of a lot of like punchy flavors, so very much kind of like this this old overhold, it's strong being 120-proof, uh, but doesn't have the punchy flavors to it, so they end up matching very well, but because neither of them are punching you in the face, they go really well together, yeah.
32:33
SPEAKER_03: And I think actually that this is very much like the old overhaul in the sense of, and I think that's why it says for experienced pipe smokers, because when I saw that, I thought it was going to be taxing on your palate.
32:45
SPEAKER_03: What it is, is it's like a very high-proof spirit that you don't realize is high proof until you've already had a glass or two.
32:53
SPEAKER_03: And then you're like, oh, you know what I mean?
32:55
SPEAKER_03: This thing's really kind of kicking my butt.
32:56
SPEAKER_03: You know what I mean?
32:57
SPEAKER_03: That's exactly what this is.
32:59
SPEAKER_03: That's why it's for experienced pipe smokers, because if you dabble, if you smoke a pipe a week, you know what I mean, one one or two a week, you smoke this, you're gonna be swimming.
33:08
SPEAKER_03: But if you're experienced and you smoke maybe every day, every other day, or something like that, and you're used to it, you're still gonna feel it, but it's not gonna be like I overdid it, right?
33:17
SPEAKER_03: Same thing with alcohol.
33:19
SPEAKER_03: Like you don't go from not drinking to drinking 129-proof Elijah Craig or something like that, you know what I mean?
33:25
SPEAKER_03: And then being like, Oh, this this didn't affect me.
33:27
SPEAKER_03: Oh, this is water.
33:28
SPEAKER_03: Yeah, this affected me.
33:29
SPEAKER_03: You know what I mean?
33:30
SPEAKER_03: I haven't had a drink in a month.
33:32
SPEAKER_03: Let me try that 129-proof.
33:35
SPEAKER_03: That would be uh yeah, it'd be different.
33:37
SPEAKER_03: Yeah, you you're not experienced at that point.
33:39
SPEAKER_03: For most people, though.
33:40
SPEAKER_03: This is for experienced pipe smokers, and also if you were to freight train this, I want to give this to Ryan because he smokes so fast.
33:48
SPEAKER_04: I don't think he'd be like halfway through the roof.
33:51
SPEAKER_02: I'm buzzing, guys.
33:54
SPEAKER_01: So with it being again, we're talking fall, we're talking October, we're talking the week before Halloween.
34:00
SPEAKER_01: People are probably out and about, not out and about, they're probably out on the porch, they're probably watching the leaves fall, they're probably getting into some good pipe tobacco, they're probably drinking high proof or rice.
34:12
SPEAKER_01: Do you guys have any pipe tobacco suggestions for that that that idea?
34:18
SPEAKER_01: We're out, it's kind of chilly, we might be into rice.
34:22
SPEAKER_01: Let's just focus on because we're going through a rice series.
34:25
SPEAKER_01: So, like, are there different pipe tobaccos that you go for for different ryes or just rye in general?
34:31
SPEAKER_01: For rye specifically, or this time of year?
34:33
SPEAKER_01: For rye specifically.
34:34
SPEAKER_01: Oh, rye specifically, because normally around this time of year, we we like to pull out our rice, right?
34:38
SPEAKER_01: So, with that idea in mind, is there is there pipe tobacco in mind that you have that's rye specific or brand specific for the rye?
34:48
SPEAKER_03: I mean, some of the ones we've done uh with the rye series, I I think I typically try to lean more towards full Virginias, like straight Virginias or Burleys, and then maybe a combination of therein, you know what I mean, which is kind of what this is as well.
35:06
SPEAKER_03: But I I think that uh what I'm trying not to do is is like what Steve said, I'm I'm not trying to add to a rye because I think that's just too much and it takes away sometimes.
35:16
SPEAKER_03: I don't want to smoke anything too aromatic, I might smoke a light aromatic.
35:20
SPEAKER_03: I mean, this time of year I'm always smoking, if I'm smoking an aromatic, it's autumn evening, which is a great blend, but it's very maple pancakes kind of, which is great.
35:30
SPEAKER_03: But if you and actually goes well with a rye.
35:33
SPEAKER_01: I feel like the smell would go well with a rye if you're not smoking it.
35:36
SPEAKER_03: That's good in a way of like if you've ever had, do you remember what was it called at Trade Winds there at college?
35:43
SPEAKER_03: I used to love this thing, but they you'd get like three massive pancakes and bacon and eggs, and I I can't, I think I got sausage on it as well, and syrup, and it all came on top of each other and you ate it at the same time.
35:56
SPEAKER_03: So you get that sweet, salty, meaty kind of thing.
35:59
SPEAKER_03: That's kind of what you get when you smoke like autumn evening with a ri and you drink a rye because you're getting that sweet, spice, smoky.
36:06
SPEAKER_01: Do you get the sweetened flavor with with aromatics?
36:08
SPEAKER_01: Is that just the topping?
36:10
SPEAKER_01: That one you do.
36:10
SPEAKER_03: Okay, you don't typically do the aromatics, but autumn evening you do.
36:13
SPEAKER_03: Oh, yeah, it's it's like eating pancakes and it smells amazing.
36:17
SPEAKER_03: But that one would be my aromatic of choice.
36:20
SPEAKER_03: But I mean, other than that, I typically just kind of stick with the like plain old tobaccos, tobacco type flavor, like like the burlies, the burly virginias, straight, straight virginias.
36:30
SPEAKER_03: I I do I do stay away from the pareek a little bit when it comes to rice because like Steve said, it's Preek is spicy, yeah, uh in the way rye is spicy, and that's just a lot of spices.
36:40
SPEAKER_01: That'd be like rye and rye.
36:41
SPEAKER_01: Do you have a brand that you look for?
36:43
SPEAKER_01: Like stick with during the time of year that you're like, this is this is reliable, and I know they're gonna be.
36:48
SPEAKER_03: I have brands that I stick with, but I mean, um, the Solani is something I smoke quite a bit.
36:54
SPEAKER_03: Cornell and Deal, obviously, is a is a thing I smoke.
36:57
SPEAKER_03: The different different ones is something I smoke quite a bit.
37:00
SPEAKER_03: I mean, it's my number one brand.
37:02
SPEAKER_03: But I mean, there's there's I mean, we picked up some Peter Stokebe.
37:07
SPEAKER_03: That's always they have great folk blends that are good this time of year, too.
37:10
SPEAKER_03: What do you what do you think, Steve?
37:12
SPEAKER_00: I agree.
37:12
SPEAKER_00: Usually, like a Virginia burly preeks are too much.
37:16
SPEAKER_00: I and I really enjoy English blends, so a little bit of latiquia in there is always a plus for me, especially in the fall.
37:23
SPEAKER_00: And and that extra body I just really enjoy.
37:26
SPEAKER_00: If it's with a rye, I could see where that maybe could be an issue, but usually not, especially the rye's that I drink, because I'm still not fully a rye guy.
37:36
SPEAKER_00: When if you're smoking a light English, then that works perfect too.
37:39
SPEAKER_00: Exactly.
37:39
SPEAKER_00: So if I'm if I'm drinking like a Sazerac rye or something, that's a pretty friendly rye, then yeah, a light English or whatever goes really well with that.
37:48
SPEAKER_01: So, what do you drink in this time of year?
37:49
SPEAKER_01: If is so Chris and I are big rye people, so like rye fits with this time of year.
37:53
SPEAKER_00: I usually stick with the scotches during the fall, during the fall and in winter months, especially the winter months.
37:59
SPEAKER_00: Winter is I think you guys probably switch from rye to scotches come winter.
38:04
SPEAKER_03: We do, and that's when I switch into English as well.
38:06
SPEAKER_00: Okay, yep, and that makes sense.
38:08
SPEAKER_00: Yeah, I kind of skip the rye, I goes right into scotches and kind of scotch all through the cold, the cold months.
38:14
SPEAKER_00: We'll get you into rye someday.
38:15
SPEAKER_00: Yeah, like I said, I don't mind like I like Sazerac rye.
38:18
SPEAKER_00: Like that, those that kind of rye is good.
38:21
SPEAKER_00: This bottle, I freaking love.
38:23
SPEAKER_00: Like, I would I I would be all over something like this.
38:26
SPEAKER_00: And this is a rye.
38:27
SPEAKER_00: I mean, this is definitely a rye.
38:28
SPEAKER_03: Yeah, you know, another whiskey for people that maybe don't like rye and they're listening, this time of year, whiskies are good, different whiskeys.
38:36
SPEAKER_03: And I mean that in the way of like they've added something to uh a bourbon or whatever now.
38:43
SPEAKER_03: It's no longer a bourbon, it's a whiskey.
38:45
SPEAKER_03: Not quite flavored, maybe, but maybe sometimes flavored.
38:48
SPEAKER_03: I think of we've done the the von Payne, like that's definitely a whiskey that's got some black currant added to it.
38:55
SPEAKER_03: Things like that, where they maybe they added something or they finished it so much that it's not a bourbon anymore, you know, kind of a thing.
39:01
SPEAKER_03: Where it's not like, I don't mean like mixed drinks, you know, I'm talking full foolproof whiskeys, but they're not bourbons per se.
39:09
SPEAKER_03: Or maybe or maybe the mash grill is not 51% corn or something like that.
39:12
SPEAKER_03: Or maybe they didn't age it in a new American oak.
39:15
SPEAKER_03: You know what I mean?
39:16
SPEAKER_03: Like there's plenty of things out there that have more flavor, air quote flavor, than like what you typically get with a bourbon or rye.
39:25
SPEAKER_00: Right.
39:26
SPEAKER_00: And actually, I I'm gonna alter my answer a little bit.
39:28
SPEAKER_00: I actually switched to a lot of the American single malt this time, too.
39:31
SPEAKER_00: I guess that's what I'm saying without saying American single malt because yuck, you know what I mean?
39:36
SPEAKER_00: Yeah, you don't like that.
39:37
SPEAKER_03: But that that's I guess that's what I'm getting at.
39:38
SPEAKER_03: You know what I mean?
39:39
SPEAKER_03: Like a whiskey.
39:40
SPEAKER_01: Yeah, what you're talking about is not as sweet as bourbon, but more flavor that you get along the way.
39:48
SPEAKER_03: Yes, because this time of year is great for that stuff.
39:50
SPEAKER_03: Oh, yeah.
39:50
SPEAKER_03: You're kind of getting into and then and the Christmas as well.
39:53
SPEAKER_03: I mean, you're really starting to get into like different flavors that you only do that time of year, right?
39:58
SPEAKER_03: Around the Thanksgiving time, Halloween, Thanksgiving, Christmas.
40:02
SPEAKER_03: It's you're starting to get into more flavored stuff.
40:04
SPEAKER_01: And it's almost this time of year.
40:05
SPEAKER_01: There's something maybe about the leaves falling that like it just slows time down.
40:10
SPEAKER_01: Do you like, I could take a time and like drink a glass or two and take my time with it and be all right with it.
40:16
SPEAKER_01: I can unpack what I'm drinking.
40:18
SPEAKER_00: And a lot of it, I I attribute a lot of that to the sun going down so much quicker that it's six o'clock and the sun is gone.
40:27
SPEAKER_00: And so, like, I can't go to bed because it's six o'clock.
40:30
SPEAKER_00: You could, but but what else am I gonna do?
40:32
SPEAKER_00: Like, I can't go outside, I can't do yard work that I would normally be doing right now.
40:36
SPEAKER_00: I can't be doing it like like so it's either sit inside and watch TV or or sit on the porch, uh read my book with a pipe.
40:46
SPEAKER_03: I was gonna say, or this time of year, yeah.
40:48
SPEAKER_03: This is but I mean spring a little bit too, but this is the lunting time of year.
40:52
SPEAKER_03: So I mean, this is I don't want to walk when it's hot out, but when as soon as it gets a little chilly at night, I'm all for walks after dinner.
40:58
SPEAKER_00: Oh, yeah.
40:59
SPEAKER_00: I love it.
41:00
SPEAKER_03: And then pipe.
41:01
SPEAKER_03: Absolutely.
41:02
SPEAKER_00: Absolutely.
41:02
SPEAKER_00: I'm a big lunter.
41:03
SPEAKER_00: I really enjoy going for a lun with the dog and and and doing that in the evenings.
41:08
SPEAKER_00: And so it's it's a it's a big favorite of mine.
41:11
SPEAKER_00: When I did work from home, I would take multiple walks throughout the middle of the day and and just a quick quick lap around the neighborhood or whatever, and and it's a great time to light the pipe and regulate your system too, taking a walk.
41:24
SPEAKER_00: Yeah, yeah.
41:25
SPEAKER_00: After a meal, you should always go for a little short walk.
41:27
SPEAKER_00: It's a good, it's a good thing to do.
41:28
SPEAKER_00: Yeah, healthy, yeah.
41:29
SPEAKER_00: It's healthy.
41:30
SPEAKER_03: And it's an aromatic time of year, and then you're smoking on top of it.
41:34
SPEAKER_03: And most people really appreciate the smell of a pipe uh in the fall time when you're walking around outside, they get little whiffs of it, even if it's not an aromatic, you're like, you know, yeah, that smells good.
41:44
SPEAKER_03: I have a feeling the room note on this is very just tobacco, rich tobacco.
41:49
SPEAKER_03: I think people would like it.
41:51
SPEAKER_03: I think it's again it's not cigarette-y, but it's real tobacco, you know, like a tobacco flavor.
41:57
SPEAKER_03: I think that uh would go well outside with the leaves and everything.
42:00
SPEAKER_01: It's almost like a mix of like in the distance when you get smell.
42:04
SPEAKER_01: It's not a uh someone lighting up a charcoal grill, it is a distant campfire going.
42:11
SPEAKER_01: Where it's not, they just lit, but it's been going for a hot minute.
42:16
SPEAKER_01: Burning wood, yeah.
42:16
SPEAKER_01: The burning wood, they might have some leaves kind of in there, but it's that yes, but that's what that smell is.
42:22
SPEAKER_01: It's a distant of like I can smell someone doing something fun and I want to go.
42:26
SPEAKER_01: Like, I want to go sit down with them.
42:28
unknown: Right, yeah.
42:29
SPEAKER_01: Like it's almost like uh wood smoke signals, kind of, yeah, yeah.
42:34
SPEAKER_03: It's a very nice rim note, like a dry smoke, and this is smoking very dry.
42:38
SPEAKER_03: It's actually behaving very well for a flake.
42:40
SPEAKER_00: Yeah, yeah.
42:41
SPEAKER_00: I am relighting, but it's just because I'm talking.
42:43
SPEAKER_00: If I wasn't talking, this would have I don't think I would have had to relight this very often.
42:47
SPEAKER_03: Same with me, and I've and I've actually brought it back to life a few times, which I usually struggle with a flake, especially when I didn't uh just popped a 10 on and I hadn't didn't rub it out that well.
42:57
SPEAKER_03: I usually struggle a little bit more than I am with this, especially when you just pop a 10 because it's usually the wettest, especially Petersons.
43:03
SPEAKER_03: When you pop a Peterson's Petersons, they just they're like it's because they're made by STG, and STG comes, they just come wet.
43:10
SPEAKER_03: They put a lot of propylene gly, uh propylene glycol in there and they come a little wetter, which I don't mind, but I do smoke my tobacco on the drier side.
43:20
SPEAKER_00: Yeah, I think it might be because they use these coin tins that they may not seal as well, and so they use more of just in case of the stuff just because of that.
43:30
SPEAKER_00: Whereas the ones that we are like popping, like with a pop tin kind of thing, there's no way for air to get into that.
43:36
SPEAKER_00: Whereas these coin tins, it there's a chance that that could pop at some point on its own.
43:42
SPEAKER_00: It could, yeah.
43:42
SPEAKER_00: And so they they may use more because of that, too.
43:45
SPEAKER_00: Okay.
43:46
SPEAKER_01: Now, you guys are not just loving the pipe tobacco, you guys are both seem to really, really like this bottle.
43:53
SPEAKER_01: Yeah, what are your thoughts on this bottle?
43:55
SPEAKER_01: I I really like it.
43:56
SPEAKER_01: I'm I like it a lot.
43:58
SPEAKER_01: I feel like here's my issue without.
44:00
SPEAKER_01: Saying the price tag, yeah, we haven't talked about that yet.
44:02
SPEAKER_01: We haven't talked about that.
44:03
SPEAKER_01: This is a great uh shelfer if I could have it.
44:07
SPEAKER_03: Oh, yeah.
44:07
SPEAKER_01: This is a this is a daily yes, and the reason for that is because this is everything old overhold plus.
44:14
SPEAKER_01: The this this gives enough of a uh variance to the bonded to the 114.
44:23
SPEAKER_01: Heck, even to the 80.
44:24
SPEAKER_01: I mean, this is this is uh nine-day difference from the eD proof.
44:29
SPEAKER_01: But it gives enough variance that you try and go, gotcha, I'm not just drinking old overhold water.
44:35
SPEAKER_01: This is this is something new.
44:37
SPEAKER_01: This is something different.
44:38
SPEAKER_01: Yeah, this is something special.
44:39
SPEAKER_01: Now, given they've they've coined it's limited, uh, and they they may make it in a limited quantity.
44:46
SPEAKER_01: It does raise the price tag given the also the age and uh the proof.
44:52
SPEAKER_01: That's what kills me on this.
44:54
SPEAKER_01: What would you guys say is the price tag on this guy?
44:57
SPEAKER_01: It's 10 years.
44:58
SPEAKER_00: 10 years.
44:58
SPEAKER_00: It's 10 years.
45:01
SPEAKER_00: It's yeah, it's foolproof.
45:04
SPEAKER_00: It's beam too, and and beam likes to be a little expensive, especially on casks.
45:09
SPEAKER_00: Uh uh, on on full full cask strength.
45:13
SPEAKER_03: Yep.
45:14
SPEAKER_03: You're talking about a company that sells what a seven-year-old baker's for 100 bucks, 100 bucks.
45:20
SPEAKER_03: Well, retail 70, 70, retail, 75, 80 bucks now.
45:25
SPEAKER_01: 13 years, about 100.
45:27
SPEAKER_00: So this I I bet it's probably like 120.
45:30
SPEAKER_00: Okay, I bet it's probably what they're trying to get out of it.
45:33
SPEAKER_00: What do you think it's worth?
45:34
SPEAKER_00: I think I would probably go to 100.
45:36
SPEAKER_00: Okay.
45:37
SPEAKER_00: Yeah, I think I'd probably go to 100.
45:39
SPEAKER_03: Steve, except for I think it's worth the 120.
45:41
SPEAKER_00: Do you?
45:42
SPEAKER_03: I do.
45:42
SPEAKER_03: I I and I don't typically I'm on the lower end of things.
45:45
SPEAKER_03: I think this is worth$120.
45:48
SPEAKER_03: I just want to see it available for$120.
45:50
unknown: Right.
45:51
SPEAKER_03: So it's MSRP is$100.
45:53
SPEAKER_01: Well, that's great.
45:54
SPEAKER_01: And that's right up there with Bookers.
45:55
SPEAKER_01: So here's the thing: it's it is great for most brands, in my opinion.
46:01
SPEAKER_01: I have a hard time paying$100 for old O'Holt because everything else is so cheap compared to this.
46:09
SPEAKER_01: Yes.
46:09
SPEAKER_01: How much was the$114?
46:11
SPEAKER_01: $40?
46:12
SPEAKER_00: Are you sure?
46:13
SPEAKER_00: Maybe$50.
46:15
SPEAKER_00: I thought it was closer to$60.
46:16
SPEAKER_00: You could be right.
46:17
SPEAKER_00: I even if it's$60, though, that's a big jump up.
46:20
SPEAKER_00: $40.
46:21
SPEAKER_03: That's a huge jump.
46:22
SPEAKER_03: But again, the$114 is only four years.
46:25
SPEAKER_03: That's true.
46:26
SPEAKER_03: Yeah, yeah.
46:26
SPEAKER_03: But uh you're more than doubling the the age in the bottle.
46:32
SPEAKER_03: And then you're throwing a uh cask strength on top of it, which limits the production, right?
46:37
SPEAKER_03: So they have to upcharge for that as well.
46:39
SPEAKER_03: I mean, a 10-year cask strength is not cheap to produce, period.
46:43
SPEAKER_03: No.
46:44
SPEAKER_03: Then you got to add the the the the tack the the$20 tax for beam.
46:48
SPEAKER_03: $100 is actually very reasonable, I think.
46:50
SPEAKER_03: I think it's pretty reasonable.
46:52
SPEAKER_00: I mean, my my only challenge to that is something like Henry McKenna 10.
46:57
SPEAKER_00: But that's Heaven Hill.
46:58
SPEAKER_00: It's Heaven Hill, exactly.
47:00
SPEAKER_00: It's not cash strength.
47:01
SPEAKER_00: That's the biggest thing.
47:02
SPEAKER_03: It's not cash strength, but it is bonded.
47:04
SPEAKER_03: Yeah, but they can mass produce that a little bit more than this.
47:06
SPEAKER_03: This is coming off out of the barrel.
47:08
SPEAKER_03: There's only so many barrels that they can make of this.
47:10
SPEAKER_03: And it's got to come out of the barrel and go into the bottle.
47:13
SPEAKER_03: No proofing down, which limits how many bottles that they can make.
47:17
SPEAKER_03: I mean, I I kind of see, you know, and that's why I said 120.
47:21
SPEAKER_03: The 100 bucks, absolakin.
47:23
SPEAKER_03: I think that that's worth 100%.
47:25
SPEAKER_00: I'm I'm okay with paying 100 bucks for it.
47:27
SPEAKER_00: I mean, I really like that.
47:29
SPEAKER_01: So 114 is$30 MSRP.
47:31
SPEAKER_01: Okay, well, that's crazy.
47:32
SPEAKER_01: That is crazy.
47:33
SPEAKER_01: That's that's crazy.
47:34
SPEAKER_03: So yeah.
47:35
SPEAKER_03: I think that that just tells you the value on that bottle.
47:38
SPEAKER_03: Rush out and get it because that should be worth$50.
47:41
SPEAKER_01: But at least, yeah.
47:42
SPEAKER_01: That's something we've always talked about with old overhaul is the value of what you get versus what you pay is extreme.
47:48
SPEAKER_01: Like you get so much more in quality in the bottle than what you pay for it.
47:54
SPEAKER_01: This, this I get that this changes that perception in my mind just enough to it makes me kind of irritated of like, ah, if I can get this for 80, then it fits right in with that idea that I'm getting something way more value-wise than what I'm paying for it.
48:10
SPEAKER_03: I think you're right.
48:10
SPEAKER_03: But also, you got to think this is potentially limited release.
48:14
SPEAKER_03: I don't know.
48:15
SPEAKER_03: But I I still think for 100 you're getting value, but it does change how much value you're getting.
48:20
SPEAKER_03: I think a lot of people would see this and go, that's just too much.
48:23
SPEAKER_03: Yeah, I see the 100, and I'm like, it's a lot, but for this, it's actually I've paid 100 for things that are not nearly as but it is hard to make that jump to add more to that.
48:32
SPEAKER_00: I think what they're trying to rebrand as their more upscale version of overhold, the A overhold mangahala, that's also like what a$30 bottle or something.
48:43
SPEAKER_00: And so this is outside of the norm for old overhold, for sure.
48:49
SPEAKER_00: But I think the bottle is also outside of the norm for old overhold.
48:52
SPEAKER_03: It's it's I mean, going to a 10-year is kind of nuts in in general, yeah.
48:55
SPEAKER_01: Yeah, and they've never had like a top shelfer for old overhaul.
48:59
SPEAKER_01: This fits at top shelfer, and I guess for a hundred that it fits, I'm just like kind of irked on the idea of like, come on, like you can do everything, you can do it all for$150, and then all of a sudden it's a hundred.
49:20
SPEAKER_03: Crazy amount of difference.
49:22
SPEAKER_03: There's nothing in between that's even where anywhere close to in between, you know what I mean?
49:26
SPEAKER_03: But other brands do do that.
49:28
SPEAKER_01: Yeah, I can justify that.
49:33
SPEAKER_01: I feel like I could justify that in my head because they're such extreme.
49:37
SPEAKER_00: If they didn't offer four things under this that were cheaper and you know close to the need to make like a$60 bottle to make to make this make sense a little bit, you know.
49:48
SPEAKER_00: Yeah, I'm not don't go like don't go changing the 114 to 60 bucks, but yeah, and I think this bottle's fantastic.
49:55
SPEAKER_03: I think it's what maybe you do a 10 year at 80 proof and and and throw it in there for 60 or 80 bucks or something like that.
50:01
SPEAKER_03: I don't know, but I just I do think that for a hundred MSRP, that's not bad at all, especially after drinking it.
50:09
SPEAKER_03: I think if you didn't drink it, you might go, I don't know.
50:11
SPEAKER_03: But after drinking this, I've had the juice is pretty good for right about the squeeze.
50:16
SPEAKER_01: This is this is the irony moment.
50:18
SPEAKER_01: It's coming from a guy that will spend 100 plus, 200 plus on Little Buck without question.
50:23
SPEAKER_01: It won't blink an eyes.
50:25
SPEAKER_03: Yeah, well, this is well, and and for so for me, I'm trying to be subject objective, right?
50:30
SPEAKER_03: And I you know, everybody knows how much I like bookers, right?
50:33
SPEAKER_03: I'm a booker's dude, and I easily have no problem paying 90, 100 bucks for bookers.
50:37
SPEAKER_03: No problems.
50:38
SPEAKER_03: This is right up there with bookers.
50:40
SPEAKER_03: It's different than bookers.
50:41
SPEAKER_03: I wouldn't, I wouldn't compare it to Bookers because the flavor's different, but value in my mind, same value.
50:49
SPEAKER_03: So I'm cool with paying a hundred bucks for this.
50:51
SPEAKER_03: If I could get it for 90, I'd be like squealing, right?
50:54
SPEAKER_03: Because I think that this is something that I would have, you know, eight or nine of them on the shelf and just pull one down, drink it, pull one down, drink it.
51:02
SPEAKER_03: You know what I mean?
51:03
SPEAKER_03: I I love it, I think it's great.
51:04
SPEAKER_03: Same thing with Booker's, though.
51:05
SPEAKER_03: I I Booker, Booker's is my daily drinker if I could get it all the time.
51:10
SPEAKER_01: Yeah, if you could keep it or retain it, yeah.
51:11
SPEAKER_03: Because, and again, that's a strong thing.
51:13
SPEAKER_03: People are like, holy cow, but it's like this tobacco.
51:16
SPEAKER_03: I can drink this, smoke this all the time.
51:18
SPEAKER_03: I could drink Booker's all the time because I like strong flavors.
51:20
SPEAKER_03: This is a strong flavor, but it's actually like in a lot, it's way more subdued than Booker's is.
51:28
SPEAKER_03: Like Steve was saying earlier.
51:29
SPEAKER_03: It's like it's like almost punching but below its weight, but in a good way.
51:33
SPEAKER_03: Like I just can't believe that the proof the proof on this is what it is, and it's a rye on top of that.
51:38
SPEAKER_01: It's so friendly, very still full flavored, which is crazy to think about.
51:42
SPEAKER_01: So you guys keep bringing up the proof and how it drinks.
51:46
SPEAKER_01: This a rye at 122.
51:50
SPEAKER_01: 121 should drink like a punch in the face.
51:54
SPEAKER_02: Yeah, it should make you sweat.
51:56
SPEAKER_01: Yeah, this drinks like a 130-proof bourbon.
52:01
SPEAKER_03: Yeah, kind of in in a way, without with more flavor.
52:04
SPEAKER_03: You can't get this much flavor out of a bourbon.
52:06
SPEAKER_01: No, but you've got that that that kind of the the punch, quote unquote punch that you may get from this would could be the equivalent of a pro higher proof bourbon kind of thing, but you still have that sweetness involved.
52:19
SPEAKER_03: It's very much like this tobacco where we're we keep me and Steve keep saying it's strong, yeah, it's strong, but that doesn't mean the flavor's strong.
52:27
SPEAKER_03: You get what I'm saying?
52:28
SPEAKER_03: And I think you could easily have two or three glasses of this and be like, this that was not a big deal, and then stand up and be like, Oh, I'm feeling it.
52:34
SPEAKER_03: Absolutely.
52:35
SPEAKER_03: Like, whoops, like maybe I should have had all three of those in five minutes, you know?
52:38
SPEAKER_01: Like, I'll sit back down.
52:39
SPEAKER_03: Yeah, I'll sit back down for a minute.
52:41
SPEAKER_03: Yeah, so it's it's strong without being like too much, but still full flavor.
52:47
SPEAKER_01: Do we know why they changed to this bottle shape?
52:49
SPEAKER_01: Because this is uh fatter and shorter, and like you said, uh the cork is massive.
52:54
SPEAKER_02: That's the biggest pole opening I've ever seen.
52:56
SPEAKER_01: There was uh old granddad did one before this, right, crit?
53:00
SPEAKER_01: Am I wrong?
53:00
SPEAKER_01: I feel like old granddad did a bottling in the shape before this.
53:10
SPEAKER_03: Yeah, right.
53:10
SPEAKER_03: Am I thinking of the right one?
53:11
SPEAKER_03: Yeah, yeah, which is like very similar to old overhole 114.
53:14
SPEAKER_03: Old granddad 114 came out.
53:15
SPEAKER_03: I have that on the shelf.
53:16
SPEAKER_03: It looks very similar to that.
53:18
SPEAKER_03: Very similar bottle.
53:19
SPEAKER_03: Um I don't think it's quite that big.
53:21
SPEAKER_03: If that was a ring gauge, that's like the biggest cigar you could get.
53:25
SPEAKER_00: Like that's a half that's a silver dollar size hole.
53:28
SPEAKER_00: And we were trying to figure out when this medic came out.
53:31
SPEAKER_00: This bottle came out in 2023.
53:33
SPEAKER_00: Okay.
53:33
SPEAKER_00: This this exact bottle.
53:35
SPEAKER_00: And the which means it was barreled in 2012.
53:39
SPEAKER_00: So that means it's barreled before all of this the overhaul rebrand, all that stuff.
53:44
SPEAKER_00: This was barreled before this.
53:46
SPEAKER_00: How much did they have laying away?
53:47
SPEAKER_03: That's what I'm saying.
53:48
SPEAKER_03: I think that they're the price that they're selling this for is actually pretty good, considering how much went into that, you know.
53:55
SPEAKER_00: In 2012, we laid down rye in our unique escalator warehouse V.
54:00
SPEAKER_00: I don't know what that means.
54:01
SPEAKER_01: Escalator, I don't know that I've ever seen the Escalator Warehouse V V or five.
54:07
SPEAKER_00: I don't know which.
54:08
SPEAKER_03: They must use an esc escalator to get up to the that's probably not on their main campus.
54:12
SPEAKER_00: That might be it is in Kentucky.
54:14
SPEAKER_00: Yeah, a Kentucky style rye as a result, spice, depth, and unmistakable overhaul character.
54:21
SPEAKER_00: I don't know if I agree with that.
54:23
SPEAKER_03: Could be overhaul turned up to the max volume.
54:26
SPEAKER_03: Well, was it the original overhaul flavor?
54:28
SPEAKER_03: That's what I think of.
54:30
SPEAKER_03: God, I love that.
54:31
SPEAKER_03: I just finished my glass.
54:32
SPEAKER_03: I really like that.
54:34
SPEAKER_03: We have a lot of bottles on this podcast, and that's one that's really kind of checking the box for me.
54:39
SPEAKER_01: Chris has bottles in my collection that are on layaway.
54:42
SPEAKER_01: This has been in layway for you said this came out in what 20, 20, 23.
54:47
SPEAKER_01: Yeah, this has been in layway.
54:48
SPEAKER_01: This has been in laway since 23.
54:50
SPEAKER_01: So, like, I've been struggling not to finish mine and just open this one and be like, well, Chris, I'm gonna drink it.
54:56
SPEAKER_01: You're on your own.
54:57
SPEAKER_01: Sorry.
54:58
SPEAKER_03: This is good.
54:59
SPEAKER_03: This is really good.
55:00
SPEAKER_03: This is something that if people see this, let me know.
55:03
SPEAKER_03: Because I actually will pay the money for for an another in another I would I think I would have a hard time passing this up, like I do with bookers a little bit.
55:12
SPEAKER_03: If I saw if I find bookers for retail, I usually get it.
55:15
SPEAKER_03: Now, I don't like spending anything more than retail on general principle.
55:20
SPEAKER_03: I just the idea of spending more than retail on bookers, I'm like, I turn my nose up at that.
55:25
SPEAKER_03: If I find it for the retail, I usually get it.
55:28
SPEAKER_03: It's been showing up a lot more in here in Ohio.
55:30
SPEAKER_03: Bookers, yeah.
55:31
SPEAKER_03: People are start starting to like get tired of spending the money on it.
55:34
SPEAKER_03: And you only have the fanboys that are still going after it, like me, you know.
55:37
SPEAKER_03: But if I see somebody that's like, oh, I got a hundred, I got this bottle of bookers for 120 or 130, I'm like, yeah, brother.
55:44
SPEAKER_03: You know, like I'm like, dude, that's not nah, nah man, you gotta get that for realty retail, man.
55:49
SPEAKER_03: I I don't like the end, I don't like to be gouged on the price goug.
55:53
SPEAKER_03: Yeah, but uh if I could find this for a hundred bucks all day, let me know.
55:58
SPEAKER_03: I mean, I get it.
55:59
SPEAKER_03: I love it, I think it's great.
56:01
SPEAKER_01: We're actually gonna take uh uh we're gonna deviate on our next episode.
56:05
SPEAKER_01: We're we're going to Halloween.
56:06
SPEAKER_01: You gotta have something special for Halloween.
56:08
SPEAKER_01: We gotta go to a Halloween episode for Chris.
56:10
SPEAKER_01: That's right.
56:10
SPEAKER_01: I don't know why, but this is this is Halloween.
56:13
SPEAKER_01: Wait till you guys added the five to this bottle.
56:16
SPEAKER_01: This is this is Halloween.
56:19
SPEAKER_01: And it screams Halloween.
56:20
SPEAKER_01: Yes, it does.
56:21
SPEAKER_01: It does.
56:22
SPEAKER_01: Even the name of it screams Halloween.
56:24
SPEAKER_01: So excited for that.
56:26
SPEAKER_01: Yep.
56:26
SPEAKER_00: Stay tuned.
56:27
SPEAKER_00: Next week back to that and then uh and then back to overall after that.
56:30
SPEAKER_00: Cool.
56:30
SPEAKER_00: Till next time.
56:37
SPEAKER_00: Thank you for listening to the podcast.
56:39
SPEAKER_00: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
56:44
SPEAKER_00: We can be reached on our website, whiskeychaserspama.com, with any ideas for the show.
56:49
SPEAKER_00: Thanks again.