Latest / The Scotchy Bourbon Boys / Indulging in the Craft of Cheese and Whiskey Pairings

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Indulging in the Craft of Cheese and Whiskey Pairings · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 1:55
  Speaker 2: We did a little while, but it sure was fun to watch.
• 1:58
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys, raisins in heaven making some noise.
• 2:45
  Speaker 3: Yeah, all right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:51
  Speaker 3: I'm tiny here.
• 2:52
  Speaker 3: Tonight I've got a really cool podcast for you.
• 2:56
  Speaker 3: We are going to be doing whiskey and food pairings.
• 3:00
  Speaker 3: I'll get into that a little bit, but remember wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys, and then also Facebook, instagram, youtube and also X, and then all the major podcast formats like Apple, spotify and also iHeart Radio.
• 3:26
  Speaker 3: My microphone just went dead and I was just like God, lucky, everything's going good.
• 3:30
  Speaker 3: It all came back.
• 3:30
  Speaker 3: It wasn't not working.
• 3:32
  Speaker 3: Right now there is a chance that Supernest will join us, but in the meantime, if he does, he could just pop in and join us.
• 3:43
  Speaker 3: But we are on YouTube and Facebook live.
• 3:46
  Speaker 3: Welcome everybody there.
• 3:47
  Speaker 3: I'm looking and monitoring the comments on Facebook, so if you see anything like that or you want to share it with anybody, make those comments.
• 3:57
  Speaker 3: But tonight we do a lot of different podcasts, but tonight was for me.
• 4:03
  Speaker 3: It was a little bit different because normally setting up a podcast for me is a lot of technical stuff to get it all working.
• 4:12
  Speaker 3: It's not the easiest thing to go Facebook and YouTube live along with recording for future documentation and stuff like that, but that's a lot of the preparation and then getting everybody organized and getting in and talking and everything.
• 4:29
  Speaker 3: That's a lot.
• 4:29
  Speaker 3: But then you throw in the food preparation that I went through tonight.
• 4:34
  Speaker 3: My best friend, stephen Pitzer he's watching tonight.
• 4:39
  Speaker 3: He sent me for Christmas a bunch of cheeses that he lives in Wisconsin.
• 4:45
  Speaker 3: I was originally from Wisconsin Go back Then.
• 4:49
  Speaker 3: The cheese that he sent me were some very exquisite cheeses and I'm going to be able to share some of.
• 4:56
  Speaker 3: I took pictures so I actually have video, not video AV, kind of helping.
• 5:05
  Speaker 3: You're going to be able to see the labels of some of these cheeses and whatnot.
• 5:09
  Speaker 3: But I'll just start off.
• 5:11
  Speaker 3: We'll go over the whiskies.
• 5:14
  Speaker 3: So let's see, I've got my making sure I can read the labels.
• 5:25
  Speaker 3: This one is the first.
• 5:26
  Speaker 3: One is a Kevin Kissner barrel pick.
• 5:28
  Speaker 3: If you know us here on the Scotchy Bourbon Boys, this was part of what Greg Schneider does, the master distiller for chicken cock.
• 5:39
  Speaker 3: Now, this was a barrel select.
• 5:41
  Speaker 3: It wasn't something that they distilled there.
• 5:43
  Speaker 3: It's aged eight years, it's a reverse reserve cast, it's 123.2 proof and it's about a 139 barrel for 55.
• 5:53
  Speaker 3: It is a pick done by the golfer Kevin Kissner.
• 5:57
  Speaker 3: For that I've got that in my glass right in front of me.
• 6:00
  Speaker 3: And then also I've got Baker's 13,.
• 6:05
  Speaker 3: Baker's 13, 107 proof, one of the lower proofs ones we're going to be doing tonight.
• 6:10
  Speaker 3: It's a single barrel and it is, like I said, 107, and this is the 13.
• 6:16
  Speaker 3: This is a limited edition.
• 6:17
  Speaker 3: I believe this bottle was 179.
• 6:21
  Speaker 3: Now, that was interesting.
• 6:23
  Speaker 3: Now we've got Russell's Reserve 13 barrel proof, non-shill.
• 6:28
  Speaker 3: This is this year's bottle.
• 6:30
  Speaker 3: It is, let's see.
• 6:34
  Speaker 3: I'm looking for the.
• 6:35
  Speaker 3: I believe they're all 114 proof.
• 6:42
  Speaker 3: That's the proof on that one.
• 6:44
  Speaker 3: And then and it's 13 years also, folks and then the last one is what I wanted to do on the food and bourbon pairing.
• 6:53
  Speaker 3: Is this a straight bourbon whiskey, finished in port barrels?
• 6:56
  Speaker 3: It's Isaac Bowman's pioneer spirit.
• 6:59
  Speaker 3: Now, it's a small batch copper distilled what?
• 7:03
  Speaker 3: Yeah, it's finished in port barrels, but it's a product and it's aged in Virginia.
• 7:07
  Speaker 3: It is distilled at Buffalo Trace and then aged in Virginia, so that's really a kind of a cool thing.
• 7:14
  Speaker 3: So those are the four bourbons that we're going to taste and, for all you listening, I've got them all poured in my glass.
• 7:22
  Speaker 3: They've all expressed, they've already be, I forgot to say.
• 7:28
  Speaker 3: But I love Swiss with some crackers occasionally when he's sipping.
• 7:32
  Speaker 3: Yeah, john, john Ritt talked about crackers and cheese, but I will say tonight is a.
• 7:42
  Speaker 3: When you do a food pairing like this, it really is a palate learning experience.
• 7:48
  Speaker 3: It's education for your palate, because you kind of figure out what goes well with whiskey and different whiskeys, but then you're amazed at all the different things from different whiskeys.
• 7:59
  Speaker 3: Like that one cheese with all four whiskeys might make them all taste different.
• 8:07
  Speaker 3: Oh, so now I know what I'm doing wrong.
• 8:09
  Speaker 3: I knew it.
• 8:10
  Speaker 3: We are on YouTube and I checked it out, but I didn't turn on the microphone.
• 8:15
  Speaker 3: There you go for everybody on the microphone on YouTube.
• 8:18
  Speaker 3: There's the microphone.
• 8:20
  Speaker 3: You can hear me now.
• 8:20
  Speaker 3: If Nash comes in, I'll have to turn on the other one, but he ain't doing it.
• 8:25
  Speaker 3: So it's kind of funny.
• 8:25
  Speaker 3: In YouTube we are set up for Super Nash, but at the moment you're getting two of me, so I think that's kind of funny.
• 8:33
  Speaker 3: But you know, we do what we do.
• 8:35
  Speaker 3: I'm kind of interviewing myself, so I don't have to look at the screen because he's not there.
• 8:40
  Speaker 3: So let's get into the first cheese.
• 8:44
  Speaker 3: Now I do have this, Okay, good.
• 8:48
  Speaker 3: So what we can do is we're going to share the screen.
• 8:51
  Speaker 3: I need to get this onto.
• 8:54
  Speaker 3: There we go, let's see what we got going.
• 8:56
  Speaker 3: There we go.
• 8:57
  Speaker 3: We're going to come down here, share screen.
• 9:01
  Speaker 3: I'm going to share the screen.
• 9:02
  Speaker 3: People listening you won't be able to see, but I will read it for you.
• 9:07
  Speaker 3: The first cheese that we're going to be tasting Now this is a pleasant Ridge Reserve.
• 9:15
  Speaker 3: It's from Grass-fed cows.
• 9:16
  Speaker 3: It was the best of show in the American Cheese Society US Cheese Championship.
• 9:23
  Speaker 3: It is made on their family farm in Wisconsin and the ingredients is raw, non-GML cow's milk, cultured salt and it's upland cheese, Dodgeville, Wisconsin.
• 9:38
  Speaker 3: This particular cheese is just.
• 9:45
  Speaker 3: They call it pleasant Ridge Reserve, and so I was trying to think.
• 9:52
  Speaker 3: There's phone numbers, there's a website, but it doesn't actually say what type of cheese.
• 10:00
  Speaker 3: It is, but I have it here, so I'm getting ready.
• 10:04
  Speaker 3: I'll back this off to go to the share screen sharing.
• 10:10
  Speaker 3: I'm going to turn that off.
• 10:12
  Speaker 3: There we go, full screen, all right.
• 10:18
  Speaker 3: So there you go.
• 10:18
  Speaker 3: That's what that cheese is and the first one I'm going to taste it with.
• 10:22
  Speaker 3: I'm going to taste it with the.
• 10:26
  Speaker 3: I've got this piece right here.
• 10:29
  Speaker 3: This is it.
• 10:30
  Speaker 3: It's a very white cheese.
• 10:31
  Speaker 3: It's hard and I'm going to.
• 10:35
  Speaker 3: It's really pleasant.
• 10:38
  Speaker 3: I like it.
• 10:39
  Speaker 3: I'll put that back.
• 10:44
  Speaker 3: I'm going to sip it with the chicken cock.
• 10:49
  Speaker 3: There we go.
• 10:53
  Speaker 3: That's an interesting Now.
• 11:02
  Speaker 3: Take a little bit more of a sip.
• 11:04
  Speaker 3: Now.
• 11:10
  Speaker 3: The chicken cock, named after an island formation on which the upland farm sits, is made in the tradition of alpine cheese, like a Buford.
• 11:27
  Speaker 3: It's like a Buford cheese.
• 11:29
  Speaker 3: There you go, all right.
• 11:31
  Speaker 3: So I would say, I taste the cheese and the whiskey.
• 11:36
  Speaker 3: Now, the whiskey off of this on this particular chicken cock is tasting a little bit sweeter.
• 11:44
  Speaker 3: I'm going to taste the Russell's Reserve first.
• 11:48
  Speaker 3: There we go, and I'm going to take another bite.
• 11:55
  Speaker 3: So this is kind of how you do it.
• 11:57
  Speaker 3: Yeah, you get your cheeses.
• 12:01
  Speaker 3: You really want to get them around.
• 12:05
  Speaker 3: A lot of cheeses are creamy, so I almost do a Kentucky chew on it.
• 12:12
  Speaker 3: After tasting the Russell's first, and now it has like a little bit of a smoky flavor.
• 12:28
  Speaker 3: It takes a little bit of bite out of the Russell's and then I'm going to try the bakers.
• 12:33
  Speaker 3: Take a little bite of one of the natural crackers.
• 12:38
  Speaker 3: There's your palate.
• 12:44
  Speaker 3: Crackers can also usually clear your palate.
• 12:48
  Speaker 3: These crackers I'm using are potters crackers.
• 12:52
  Speaker 3: They're classic white organic.
• 12:55
  Speaker 3: Steve also sent them up.
• 12:57
  Speaker 3: Thank you very much.
• 12:57
  Speaker 3: Mr Pitzer Stacy is watching.
• 13:00
  Speaker 3: Now I like to sip the whiskey first Now this is Bakers 13.
• 13:08
  Speaker 3: One of my favorite barbments.
• 13:10
  Speaker 3: Now I'm going to take another bite of this Buford type cheese.
• 13:17
  Speaker 3: It's close to a reminds me of almost a Parmesan, now I've got that.
• 13:26
  Speaker 3: So I'm going to take a sip of this Buford and then ooh on the bakers.
• 13:35
  Speaker 3: So what I'm noticing on this type of cheese, it's pairing where they're splitting your palate, like you're still tasting the cheese and you still taste the whiskey Now it's making the whiskey a little bit.
• 13:53
  Speaker 3: What would you say?
• 13:54
  Speaker 3: Sweeter, let's grab another cracker.
• 13:56
  Speaker 3: So let's do.
• 14:04
  Speaker 3: I've never had the Isaac Bowman port finish, so let's see what we got here Now.
• 14:16
  Speaker 3: That has like that little wine taste.
• 14:19
  Speaker 3: I'll try to have that.
• 14:26
  Speaker 3: That's.
• 14:28
  Speaker 3: That made the cheese taste better.
• 14:29
  Speaker 3: That's funny.
• 14:31
  Speaker 3: You drink a little sip and then take a bite of the cheese and then that actually made the cheese taste better.
• 14:38
  Speaker 3: All right, so I hate to say it, but the port wine finish really paired well with that cheese.
• 14:51
  Speaker 3: It's sweeter, it's very complex.
• 14:55
  Speaker 3: There's a lot of stuff that happened.
• 14:57
  Speaker 3: The other ones it seemed to get sweeter, but it was like a combination of the two where, where you were tasting the cheese and the whiskey, it's actually enhances and made this flavor of this whiskey better with the Buford cheese.
• 15:16
  Speaker 3: So, all right, from Pleasant Ridge.
• 15:19
  Speaker 3: All right, I'm going to have a little cracker here.
• 15:22
  Speaker 3: Clear that palate.
• 15:27
  Speaker 3: Let's do the share.
• 15:30
  Speaker 3: This here wasn't.
• 15:36
  Speaker 3: I tasted all the cheeses beforehand when we were doing this and I love cheese.
• 15:41
  Speaker 3: That was one thing I mean.
• 15:43
  Speaker 3: When you grow up in Wisconsin, if you don't love cheese, you know you got a.
• 15:48
  Speaker 3: You're not in the right place.
• 15:50
  Speaker 3: So I'm going to share the screen here for you guys, and this one is the one cheese I didn't like.
• 16:05
  Speaker 3: Now I can.
• 16:07
  Speaker 3: It's a crappy.
• 16:08
  Speaker 3: Normally it's a smoke cheddar, natural.
• 16:13
  Speaker 3: I'm pretty sure Steve might be able to give us a little thing on that on the comments, but it is.
• 16:21
  Speaker 3: I wish I would have not taken such a crappy picture.
• 16:25
  Speaker 3: I can't even, I can't even give you the.
• 16:28
  Speaker 3: You guys all can see it.
• 16:30
  Speaker 3: That's what it looked like.
• 16:31
  Speaker 3: But out of all the cheese plain I was not what would you say it's the one I didn't like.
• 16:42
  Speaker 3: So here we go.
• 16:45
  Speaker 3: I'll get the base on the chicken cock.
• 16:51
  Speaker 3: Now the chicken cock has a nice bite to it.
• 16:56
  Speaker 3: It's sweet.
• 16:57
  Speaker 3: It's got some proof.
• 16:59
  Speaker 3: There's no doubt the proof is pretty good there, and so let's get into this smoked cheddar.
• 17:12
  Speaker 3: It's sour the smoke is, tastes a little bit like a corn cob, just not a big fan of it.
• 17:23
  Speaker 3: But let's see how this goes with the.
• 17:25
  Speaker 3: What it did to the whiskey, who knows?
• 17:28
  Speaker 3: Holy man, all right, there's an example.
• 17:37
  Speaker 3: It upped the sweetness so it pulled honey out of that chicken cock.
• 17:47
  Speaker 3: I mean, we are talking about very, very pleasant 120 proof whiskey.
• 17:53
  Speaker 3: I mean the, the smoked flavor, just pulled it out and made it explode.
• 17:59
  Speaker 3: It enhanced the whiskey by at least 10 points.
• 18:03
  Speaker 3: That's pretty cool.
• 18:05
  Speaker 3: That's pretty cool.
• 18:06
  Speaker 3: The one cheese I don't like enhances the whiskey All right.
• 18:14
  Speaker 3: So let's do the Russell's 13.
• 18:16
  Speaker 3: This is one of my favorite whiskeys right here 114 proof.
• 18:22
  Speaker 3: This is this year's batch.
• 18:23
  Speaker 3: Love the caramel.
• 18:26
  Speaker 3: On the smell it's a little bit oaky this year than has been in past.
• 18:30
  Speaker 3: A little bit there's a little bit more of a wood, a spice with the wood, the wood tannins.
• 18:41
  Speaker 3: There it is.
• 18:41
  Speaker 3: Now let's see what happens when I do the smoked cheddar.
• 18:48
  Speaker 3: Now, holy shit, that whiskey changed that smoked cheddar to be good.
• 18:58
  Speaker 3: I really liked it.
• 19:00
  Speaker 3: Now let's see what it does to the whiskey.
• 19:02
  Speaker 3: Wow, that is very, very, very nice that I have to say this smoked cheddar is really doing a number with these whiskies.
• 19:23
  Speaker 3: I would suggest this smoked cheddar.
• 19:29
  Speaker 3: It's very good, anyways.
• 19:34
  Speaker 3: So let's do it again.
• 19:36
  Speaker 3: I cleared my palate.
• 19:37
  Speaker 3: We'll hit it again.
• 19:38
  Speaker 3: I'm like I gotta do it with the bakers.
• 19:48
  Speaker 3: Let's see what it does with the bakers.
• 19:50
  Speaker 3: Sweetens it up a little bit, but there's still a little bit of bitterness that it kind of caused.
• 20:04
  Speaker 3: It didn't pair as well with the bakers.
• 20:07
  Speaker 3: Alright, is it booming?
• 20:15
  Speaker 3: There's a good chance I'm eating the cheddar.
• 20:20
  Speaker 3: That makes sense.
• 20:27
  Speaker 3: Alright what happens now with that smoked.
• 20:34
  Speaker 3: But I'm telling you it enhances all the flavors.
• 20:46
  Speaker 3: So the smoked cheddar, although not great for cheddar.
• 20:52
  Speaker 3: So what I'm gonna do?
• 20:56
  Speaker 3: I'm gonna clear my palate with a little bit of Johnsonville Garlic.
• 21:04
  Speaker 5: Salami Now, Steve also sent up.
• 21:10
  Speaker 3: Now, I've never had garlic salami with, though I mean we don't have to pair all of them with them.
• 21:17
  Speaker 3: But it's kind of funny because I got the flavor profiles Picks up the garlic salami picks up the spiciness.
• 21:30
  Speaker 3: There we go.
• 21:34
  Speaker 3: Alright, so the next cheese.
• 21:39
  Speaker 3: Let's see what we're dealing with.
• 21:46
  Speaker 3: The next cheese is whiskey cheese.
• 21:50
  Speaker 3: So the whiskey cheese.
• 21:53
  Speaker 3: This is a Ballantine.
• 21:56
  Speaker 3: I believe this is definitely the Belvita, okay, and then the whiskey cheese is four.
• 22:06
  Speaker 3: Alright, so let's do the whiskey cheese.
• 22:08
  Speaker 3: This cheese has been flavored with whiskey.
• 22:14
  Speaker 3: Now, if Steve is still watching, I have no idea, but it's another cheese very similar to it's a little bit milder than so.
• 22:33
  Speaker 3: Let's hit that with the Russell 13 and see what that does.
• 22:35
  Speaker 3: I'm gonna have to pour more.
• 22:37
  Speaker 3: What that does on the Russell 13 is bring out the toastiness of it.
• 22:45
  Speaker 3: So what I'm finding is, as we keep going further into this, these cheeses pair differently with each particular whiskey, but bring out, enhance their strong pears, strong.
• 23:06
  Speaker 3: So the cheese.
• 23:10
  Speaker 3: Alright, that's the Bakers 13.
• 23:17
  Speaker 3: Now, also, I would never have thought this, but it's making some of the cheese.
• 23:25
  Speaker 3: You drink the bourbon first and then eat the cheese.
• 23:30
  Speaker 3: It makes the cheese even better, wow.
• 23:36
  Speaker 3: So the whiskey cheese intensifies the sweetness of Bakers 13, but also increases the spiciness.
• 23:47
  Speaker 3: So he said would you begin to pair the smoked cheddar and the prosciutto together with the Russell 13, or just do the cheese?
• 23:57
  Speaker 3: I mean, this is a tasting.
• 23:59
  Speaker 3: So here we go.
• 24:00
  Speaker 3: I got a little bit prosciutto here and then you want to do a smoked cheddar?
• 24:08
  Speaker 3: Alright, to do a smoked with the smoked cheddar?
• 24:11
  Speaker 3: Alright, let's just try what happens when I put the meats with the smoked cheddar.
• 24:16
  Speaker 3: Mr Rape will let me taste the.
• 24:21
  Speaker 3: That's not even fair.
• 24:24
  Speaker 3: I have to do some pours.
• 24:26
  Speaker 3: That was interesting.
• 24:29
  Speaker 3: I picked up mostly the cheese off that.
• 24:33
  Speaker 3: What I'm finding is this pork barrel.
• 24:39
  Speaker 3: I mean, if you're going to eat cheese with a whiskey, you're going to probably want to do it with a finished wine, finished whiskey, based off what I'm coming up with right here.
• 24:55
  Speaker 3: Now I'm going to quick hit.
• 24:58
  Speaker 3: I'm just going to make sure I haven't been drinking at all tonight, folks.
• 25:03
  Speaker 3: So this little bit I've been drinking so far.
• 25:05
  Speaker 3: I'm going to hit the.
• 25:07
  Speaker 3: Let's hit the Russell's 13 right with that.
• 25:10
  Speaker 3: It's pretty much with the ham, john, that the ham does not come into play because the smoked cheddar just overpowers it.
• 25:26
  Speaker 3: So let's just try a little bit with the ham.
• 25:29
  Speaker 3: Ham is salty and we'll do the.
• 25:35
  Speaker 3: Let's see what happens with the baker's 13 off just the ham.
• 25:44
  Speaker 3: Shit.
• 25:48
  Speaker 3: I almost feel like I'm breathing fire.
• 25:50
  Speaker 3: Oh, yeah, that's what this is about.
• 25:54
  Speaker 3: Fun, now, let's just okay.
• 25:56
  Speaker 3: So I did the prosciutto, let's do a pepperoni, let's do some pepperoni.
• 26:00
  Speaker 3: I love pepperoni, so there was a little pepperoni.
• 26:04
  Speaker 3: Now let's see what that does comparatively with the baker's 13.
• 26:13
  Speaker 3: I'm going to have to pour some more of that of the baker's 13.
• 26:23
  Speaker 3: This was a lot of fun, guys.
• 26:25
  Speaker 3: Thanks for watching tonight, joining me.
• 26:27
  Speaker 3: It's like thank you, steven, my good friend, because this wouldn't have been possible without what you sent up and I really appreciate it.
• 26:38
  Speaker 3: I'm going to clear, because now, with that pepperoni mixed, it's almost like a.
• 26:45
  Speaker 3: It got heated up on the finish.
• 26:48
  Speaker 3: Oh, really cool.
• 26:50
  Speaker 3: Alright, let's move on to our next, which is the the Bella Vittiano Cabernet Sonion.
• 27:02
  Speaker 3: Now this what I did in the past.
• 27:05
  Speaker 3: I thought this I'm going to get you up the screen share, I'm getting better folks.
• 27:15
  Speaker 3: Right, let's see, there it is.
• 27:18
  Speaker 3: Alright, you can.
• 27:20
  Speaker 3: You can see that this comes from Costco.
• 27:23
  Speaker 3: It's one of my favorite cheeses.
• 27:24
  Speaker 3: It's right here.
• 27:26
  Speaker 3: And then it's really kind of.
• 27:31
  Speaker 3: My mom and dad are calling hey, should I answer it right in the middle of the podcast?
• 27:38
  Speaker 3: Yeah, maybe I should.
• 27:40
  Speaker 3: Let's accept it and go speaker.
• 27:43
  Speaker 3: Hello, just so you know.
• 27:47
  Speaker 3: You're on my podcast right now because I'm podcasting live on Facebook, but I just wanted to tell you.
• 27:53
  Speaker 3: I'll call you afterwards, okay alright, okay.
• 28:00
  Speaker 3: Happy New Year.
• 28:01
  Speaker 3: Yeah, say hi to everybody.
• 28:03
  Speaker 3: I will.
• 28:05
  Speaker 3: Well, you got to actually say it because you are live on the Scotchie.
• 28:12
  Speaker 3: My mom and dad are there.
• 28:14
  Speaker 3: Yeah, I'll call you right after.
• 28:15
  Speaker 5: Okay, mom and dad Alright bye.
• 28:21
  Speaker 3: Oh my God, it's Super Dash.
• 28:23
  Speaker 3: I hear Super Dash jumping in.
• 28:25
  Speaker 3: Yeah, it would be nice.
• 28:28
  Speaker 3: Well, could we see you?
• 28:32
  Speaker 5: Hold on.
• 28:32
  Speaker 5: Yeah, I'm trying to get everything situated here, oh that's good to have you in.
• 28:42
  Speaker 3: I've been tasting alone here.
• 28:43
  Speaker 5: Start video there.
• 28:44
  Speaker 5: Can you see me there?
• 28:47
  Speaker 5: I?
• 28:49
  Speaker 3: can see you, I can hear you.
• 28:51
  Speaker 3: I mean, mom and dad call right in the middle of a podcast and then all of a sudden, all of a sudden, there is Super Dash.
• 28:58
  Speaker 3: Look at that.
• 28:58
  Speaker 3: He's got some cheeses and he's got his Russell's 13 there matching up with my Russell's 13.
• 29:04
  Speaker 3: So maybe this is all that earlier.
• 29:08
  Speaker 5: So just trying to match you out a little bit.
• 29:10
  Speaker 5: I didn't know what else you had.
• 29:12
  Speaker 5: Then I just tried to pull some cheeses and meats out that I had in the fridge that we like to do charcuterie, so you know.
• 29:23
  Speaker 5: And Sherry just had one the other night, although I wasn't here, I was working.
• 29:28
  Speaker 5: So so there you go.
• 29:31
  Speaker 5: Well, I'm really, really.
• 29:33
  Speaker 3: I got a few chatters and and all so hold on, I'm gonna put, I'm turning it, I'm gonna turn on your microphone, which should be right over here somewhere.
• 29:46
  Speaker 3: I'm looking for it.
• 29:51
  Speaker 3: Come on it never, it never disappeared.
• 29:54
  Speaker 3: It should be right here.
• 29:57
  Speaker 3: Well, it's there, but I'm just trying to get.
• 30:01
  Speaker 3: Um, I'll just turn you up and back you off.
• 30:08
  Speaker 5: All right, yeah, you'll pick me up and turn me loose.
• 30:14
  Speaker 3: Oh, come on, it should be.
• 30:15
  Speaker 3: It should be right right here.
• 30:18
  Speaker 3: Yeah, all right.
• 30:21
  Speaker 3: You know what?
• 30:21
  Speaker 3: Why don't I see it?
• 30:23
  Speaker 3: I'm only gonna give it two more seconds, folks.
• 30:27
  Speaker 3: Well, I guess I got a double.
• 30:32
  Speaker 3: Oh, I got it over here, all right, never mind, I got two microphones, so all I got to do is turn it on right here.
• 30:39
  Speaker 3: It's on, you will be good.
• 30:46
  Speaker 3: All right, so you're good for YouTube.
• 30:47
  Speaker 3: Now, everything, everything, everything makes sense.
• 30:52
  Speaker 3: I love podcasts like this, don't you?
• 30:57
  Speaker 3: It's like improvising, doing everything.
• 30:59
  Speaker 3: Hey, we've got Super Nash.
• 31:05
  Speaker 5: Yeah, we got to turn my volume down on my phone there so we don't overlap on audio.
• 31:11
  Speaker 5: Yeah, Yep.
• 31:13
  Speaker 3: Well, you could see on my charcuterie board already that I've gone through some of this already.
• 31:20
  Speaker 3: Yours looks all fresh.
• 31:22
  Speaker 5: Yeah, yeah, because I had to jump in there and fix it right quick.
• 31:26
  Speaker 5: I was.
• 31:26
  Speaker 5: I was busy, I got in here a little bit late, had a long day Started out early and I had a lot of a lot of work and crap I had to do for tomorrow's work day.
• 31:38
  Speaker 5: And then I saw you jumping on and I was like, oh my gosh, podcasts is like.
• 31:44
  Speaker 5: So then I jumped in there like, oh right, skidget skut skut, skidget skut.
• 31:53
  Speaker 5: Some shiggies up and some meats and got me a little charcuterie and a little bit of cheeses and stuff and some cheddar's going on here.
• 32:02
  Speaker 5: So hopefully I can follow along a little bit.
• 32:06
  Speaker 5: There you go.
• 32:07
  Speaker 5: I got you the nuts and the cranberries and I could run in there and grab some chocolates and stuff.
• 32:14
  Speaker 3: So that's okay.
• 32:16
  Speaker 3: That's okay, you got it down.
• 32:19
  Speaker 5: I think I'll think I'm good.
• 32:20
  Speaker 5: Yeah, you've been much in the middle of there.
• 32:23
  Speaker 3: Yeah, you got to miss dinner.
• 32:24
  Speaker 3: I don't eat dinner, remember.
• 32:27
  Speaker 3: This is, this is I'm actually feeling guilty.
• 32:29
  Speaker 3: I've eaten this little bit.
• 32:31
  Speaker 3: I hear you, I eat lunch.
• 32:35
  Speaker 5: That's what I eat.
• 32:35
  Speaker 5: I just sort of I just sort of did this for show because me and Shari both we started back.
• 32:44
  Speaker 5: We're back at the gym.
• 32:46
  Speaker 5: Man, I'm back at the gym and working out and trying to get rid of some of this stress and and all this and and get a little bit healthy.
• 32:57
  Speaker 3: This year, you know.
• 33:01
  Speaker 3: So Walker said it was my best disappearing act that I just went over there and fixed some stuff and then Ricky Edwards is here, hey.
• 33:09
  Speaker 3: Ricky, he's like Ricky.
• 33:10
  Speaker 3: So here's a big guy.
• 33:11
  Speaker 3: Happy New Year.
• 33:12
  Speaker 3: So I'm in the so the Russell's Reserve is what you should.
• 33:18
  Speaker 3: You should like get a pour of and start.
• 33:21
  Speaker 3: That that's what you.
• 33:22
  Speaker 3: So what I've been doing now Do you got crackers over there?
• 33:24
  Speaker 3: I got some crackers back here.
• 33:27
  Speaker 3: Okay, look what I've been tasting on and guess what I get tomorrow?
• 33:33
  Speaker 3: It's it's I get that.
• 33:36
  Speaker 3: Tomorrow.
• 33:37
  Speaker 3: That's going to be, that's going to be at lunchtime.
• 33:39
  Speaker 3: I'll be picking that one up.
• 33:41
  Speaker 3: They got it.
• 33:42
  Speaker 3: How much do you?
• 33:43
  Speaker 3: How much you pay for that?
• 33:46
  Speaker 5: I didn't pay anything for this and I also got a bottle of barrel store pick barrel proof that I need to send you up some samples and we need to do just a little bit.
• 34:02
  Speaker 5: Just a short mention and and maybe just a little little podcast on barrel bourbon and his barrel pick and just his store mention of my.
• 34:13
  Speaker 5: My buddy DeVall owns liquor express here in Anderson, south Carolina.
• 34:19
  Speaker 5: This was compliments to him and also he gave me a bottle of his barrel, barrel picks, barrel bourbon and he wants us to try it and wants us to taste it and do it.
• 34:35
  Speaker 5: Do like a little review, you know, and see what we think about it All right, all right, so we are on the the, and so Russell's Reserve right.
• 34:49
  Speaker 3: Yeah, so I have the cheese that I buy.
• 34:54
  Speaker 3: It's a port wine cheese or a Cabernet.
• 34:57
  Speaker 3: So, um, sauv, sauv, sauv, sauv, sauv, sauv, sauv, sauv, sauv, sauv.
• 35:05
  Speaker 5: Sauv, sauv, sauv.
• 35:06
  Speaker 3: Sauv, sauv, sauv, and it comes from Kirkland's, which is a Costco, and I love this cheese, one of my favorite cheeses, and I love this Russell's 13 bourbon.
• 35:18
  Speaker 3: Yeah, just just so you know so when you add that on the Cabernet Sauvone and you drink this not well.
• 35:29
  Speaker 3: I'll put it with the Russell's 13 right now.
• 35:31
  Speaker 3: Here we go.
• 35:32
  Speaker 3: The Russell's so what does Cabernet Sauvons say it Sauvignon.
• 36:27
  Speaker 3: Sauvignon, sauvignon, sauvignon is doing, french word is bringing it like.
• 36:35
  Speaker 5: Chilean name Sauvignon.
• 36:37
  Speaker 3: Sauvignon.
• 36:39
  Speaker 5: Sauvignon.
• 36:39
  Speaker 3: Sauvignon yeah, it's bringing out um the Carmel on the Russell's 13 and it's also bringing out the Carmel on the Baker's 13.
• 36:52
  Speaker 3: Now I gotta see what it's gonna do.
• 36:53
  Speaker 3: Now on the, I was eating this cheese.
• 37:00
  Speaker 5: I have, I have like a sweet English cheddar, so I'm gonna, I'm gonna wait, no, no no no, no no, no, no, no, no.
• 37:09
  Speaker 3: Hold off on that.
• 37:10
  Speaker 3: I have something similar to that coming up.
• 37:12
  Speaker 3: If you got, this is a white salty kind of cheese.
• 37:16
  Speaker 3: So and then let me hear.
• 37:26
  Speaker 5: I'll just do a little piece of this little little bit of either this damaged cheddar there you go.
• 37:33
  Speaker 3: I love what cheddar does.
• 37:34
  Speaker 3: We got a five, a nine and a 10 year coming up plus just a regular.
• 37:41
  Speaker 3: Those are the last four cheeses I want to go into.
• 37:43
  Speaker 3: I did a whiskey cheese, I'm doing this one, but I did this cheese with the pick of the New Rift pick and it was spicing it up, the New Rift pick from the Kentucky Bourbon Festival that me and CT were on.
• 37:58
  Speaker 3: It was adding a spice.
• 37:59
  Speaker 3: It's not adding a spice to anything, although it and added an ale leaf taste to the chicken cock.
• 38:06
  Speaker 3: But I've got this bowman's with this port wine finish.
• 38:10
  Speaker 3: You know barrel finish and I'm telling you, every cheese I've had so far when I've had the bowman's it's the winner.
• 38:23
  Speaker 3: You know what I mean.
• 38:26
  Speaker 5: I'm not.
• 38:27
  Speaker 5: I had that bowman's port wine yet.
• 38:31
  Speaker 3: Now, not on this one.
• 38:32
  Speaker 3: The winner is Baker's 13 and then Russell's 13 right behind it for pulling out those carmels.
• 38:41
  Speaker 3: It does not pull out the carmels, on the wine it gets a little.
• 38:45
  Speaker 3: I think the order of this one would be Baker's 13, russell's 13, chicken cock, kevin Kisner, and then this one goes into last.
• 38:54
  Speaker 3: Now all the other cheeses we were tasting beforehand the smoked cheddar.
• 38:59
  Speaker 3: We had another one that was like a this wine finish was just kicking ass.
• 39:10
  Speaker 5: So on this one, have any rice Ryes that you're doing?
• 39:13
  Speaker 3: No.
• 39:14
  Speaker 5: With your cheeses?
• 39:15
  Speaker 5: No rice.
• 39:16
  Speaker 3: Who fucking pairs rice with cheese?
• 39:20
  Speaker 3: That's not a thing.
• 39:22
  Speaker 3: You put rice in old fashions.
• 39:24
  Speaker 3: That's what you do with the rye.
• 39:29
  Speaker 5: No, I didn't know.
• 39:30
  Speaker 3: Hey, hey, hey hey, nash, you're just gonna, you're just supposed to say, shut up, bitch.
• 39:34
  Speaker 3: No, no, I'm learning, I'm asking, I'm asking no no right these are the questions people want to know.
• 39:43
  Speaker 2: Well, okay, so now.
• 39:45
  Speaker 3: I'm gonna do my special thing again that I've been doing all night.
• 39:48
  Speaker 3: We're going to the next one because we just finished the Belvenay and we had a WC.
• 39:54
  Speaker 3: This is the English hollow cheddar.
• 39:59
  Speaker 3: Okay, what was the other one?
• 40:01
  Speaker 3: The regular?
• 40:02
  Speaker 5: chicken cock, just the regular chicken cock whiskey that you have there.
• 40:09
  Speaker 3: No, this is the Kevin Kissner barrel string.
• 40:14
  Speaker 3: Oh, that's the barrel string egg here.
• 40:16
  Speaker 3: Yeah, the reserve, and it's damn good.
• 40:19
  Speaker 3: Now let me just see if that's worth it.
• 40:22
  Speaker 3: Oh yeah, so this whiskey cheese that I got, that that Steve sent up to me.
• 40:30
  Speaker 3: This is like the Costco cheese, but a little bit that whiskey flavor.
• 40:44
  Speaker 3: So it's actually cheese infused with whiskey.
• 40:49
  Speaker 3: And I didn't have any of the I didn't have any pictures or whatever, because my wife opened it and threw away the package but the cheese is absolutely delicious.
• 41:04
  Speaker 5: No, okay, so he says it's an aged cheddar and it's most probably chasing cheese, originally made in the English village of Chatter in Somerset.
• 41:21
  Speaker 5: Our version of the what, the second year of the country's most popular cheese, is made in the rolling hills of southern Wisconsin.
• 41:32
  Speaker 5: This region is famous for a strong Swiss heritage and abundant cheese.
• 41:37
  Speaker 5: The particular area where we're located, however, was once known as English hollow due to a high number of dairy farms owned by the English immigrants.
• 41:49
  Speaker 3: Oh yeah, when it comes to cheese, although Wisconsin makes nice whiskey, cheese is the word there what cheese to Wisconsin is what bourbon is to Kentucky, and that's why this is really kind of cool what we're doing here now.
• 42:11
  Speaker 5: I never in my life would ever thought in my wife when I first mentioned this podcast.
• 42:17
  Speaker 5: Or what magic you know?
• 42:20
  Speaker 5: Matching cheese with whiskey are you crazy?
• 42:22
  Speaker 5: This way is what she thought said to me.
• 42:25
  Speaker 5: Well she was like well, you know, wait a minute.
• 42:28
  Speaker 5: You know she's like well, you know, there are some flavors in cheese.
• 42:31
  Speaker 5: You know there might be, you know some variants that you can do with it.
• 42:35
  Speaker 3: So what?
• 42:36
  Speaker 3: What you got to understand is it's not much different than cigars in the fact that if the cheese is affecting your palate a certain way, it brings out other flavors of the whiskey.
• 42:53
  Speaker 3: And so the same thing, my brief, with ham.
• 42:56
  Speaker 3: Now, when we put the ham with the smoked cheddar, the smoked cheddar just drowned it out, the ham.
• 43:03
  Speaker 3: Now, when it comes to this whiskey cheese, the the, the bakers, what?
• 43:18
  Speaker 5: kind of whiskey.
• 43:19
  Speaker 5: The cheese was blended with.
• 43:23
  Speaker 3: That would be another one to see if Steve answers that question, can you?
• 43:28
  Speaker 5: tell us what kind of whiskey was blended with the cheese when you made it, this whiskey?
• 43:38
  Speaker 3: cheese works with the chicken.
• 43:42
  Speaker 3: God doesn't work with the bakers 13 works with the Russell's 13, and let's see if it works with the wine, the port wine one.
• 43:52
  Speaker 3: No, no, does not work with the point when port wine one.
• 44:01
  Speaker 5: I wouldn't think it would.
• 44:02
  Speaker 5: I wouldn't think that the wine and the whiskey would pair too well together.
• 44:07
  Speaker 3: It makes the wine better.
• 44:12
  Speaker 5: Yeah, I was about to say it probably made the sweetness of the wine dissipate.
• 44:18
  Speaker 3: Yeah, so that's what happened there.
• 44:20
  Speaker 3: So now we're gonna do some cheddar.
• 44:24
  Speaker 3: What kind of cheddar you?
• 44:27
  Speaker 5: got?
• 44:28
  Speaker 5: I've got some vintage cheddar and I've got some smoked good.
• 44:36
  Speaker 5: Well, that's not cheddar.
• 44:38
  Speaker 5: I've got some sweet English cheddar.
• 44:40
  Speaker 5: Okay so do the first, and I've also got some cheddar with a truffle.
• 44:48
  Speaker 3: So I've got about.
• 44:50
  Speaker 5: I've got about three different kinds of cheddar, so I got more like one.
• 44:54
  Speaker 5: One one's yellow.
• 44:56
  Speaker 5: Do you have a Gouda?
• 44:57
  Speaker 5: I have a.
• 44:59
  Speaker 3: Gouda.
• 44:59
  Speaker 3: Alright, so what we're gonna do is it's a smoked noodle, the first cheddar that I have here.
• 45:07
  Speaker 3: It is everybody share screen what the heck Vintage cheddar.
• 45:14
  Speaker 5: I tasted it just a few minutes ago.
• 45:16
  Speaker 5: It's like a mild cheddar cheddar, almost a little sweet Hold on yeah.
• 45:28
  Speaker 5: I'm seeing that.
• 45:31
  Speaker 3: Alright, so here will be the.
• 45:32
  Speaker 3: The five-year cheddar is the first one.
• 45:35
  Speaker 3: Okay, let's do this.
• 45:37
  Speaker 3: Yeah, click on one picture.
• 45:41
  Speaker 3: I know it's not library.
• 45:43
  Speaker 3: There we go.
• 45:45
  Speaker 3: How about?
• 45:45
  Speaker 5: that.
• 45:46
  Speaker 3: This is a five-year cheddar that he set up and I'm gonna get at that and this worked well with everything.
• 45:53
  Speaker 3: But that's probably probably more like my, the sweet white cheddar that I have Well there's the one we both have, like the one that you talk about, that's the the countryside.
• 46:09
  Speaker 3: I have one of those, so we'll save that one for that.
• 46:12
  Speaker 3: The five-year.
• 46:16
  Speaker 3: It makes the bakers so much sweeter, oh my god.
• 46:22
  Speaker 3: And the Russell's.
• 46:28
  Speaker 5: Yeah, round my bakers, a bakers 13 out of my vault, here it doesn't affect the?
• 46:36
  Speaker 3: okay, tennessee whiskey, corn, rye, barley, malt, water yeast.
• 46:42
  Speaker 3: There you go.
• 46:43
  Speaker 3: Did you hear that?
• 46:45
  Speaker 3: Alright, let's pause down to that and stop sharing.
• 46:50
  Speaker 3: Did you hear that?
• 46:55
  Speaker 3: Super Nash, I do, it was Tennessee whiskey.
• 46:59
  Speaker 3: So John Ritt wants you to pair the truffle cheddar with the 107.
• 47:09
  Speaker 3: Oh, my god, let's do that.
• 47:12
  Speaker 3: Let's go back to zoom.
• 47:14
  Speaker 3: Go back to zoom.
• 47:15
  Speaker 3: Alright, here we go, you finding your trying to find my 170.
• 47:25
  Speaker 3: So I'm gonna do a salami, not a garlic.
• 47:32
  Speaker 3: Makes the bakers, that wrecks the bakers, holy shit.
• 47:46
  Speaker 3: Oh my god, ricky, I'm from Wisconsin.
• 47:57
  Speaker 3: I mean, for God's sakes, I ate cheese since I was a baby.
• 48:02
  Speaker 3: So, no, it doesn't.
• 48:03
  Speaker 3: It's not, it doesn't.
• 48:05
  Speaker 3: I'm drinking whiskey with it.
• 48:07
  Speaker 3: So there you go.
• 48:09
  Speaker 3: Did you find the bakers?
• 48:17
  Speaker 5: I have my bakers already out there.
• 48:22
  Speaker 3: I can't believe it.
• 48:23
  Speaker 3: I was expecting you to be Alright, let's see about what this salami does.
• 48:30
  Speaker 3: Let me run out to the shelf right quick, you can.
• 48:33
  Speaker 3: How do you taste this salami?
• 48:35
  Speaker 3: Alright, the salami worked with the port wine finish, for whatever reason.
• 48:42
  Speaker 3: It almost did a cantaloupe thing.
• 48:44
  Speaker 3: That was pretty good, and then I've got some actual prosciutto.
• 48:48
  Speaker 3: So yeah, the salami destroyed bakers 13 and then the Russell's Reservet did nothing but the port wine finished, isaac Bowman, that enhanced the salami and it was okay with the chicken cock.
• 49:18
  Speaker 5: You do have a little bakers 13 on the shelf, I know I got a couple that I picked up at a bourbon festival Don't.
• 49:28
  Speaker 3: I'm drinking the one, not the signed one, because I've got bakers.
• 49:31
  Speaker 5: No, I've got, Actually I've got two signed ones.
• 49:37
  Speaker 3: Don't drink salami with bakers 13.
• 49:39
  Speaker 3: It destroys it Alright.
• 49:42
  Speaker 3: So the next cheddar.
• 49:51
  Speaker 5: Let's see what I got 107 with Let me grab one more glass.
• 50:01
  Speaker 3: Alright, let's see what we got for the next screen share.
• 50:04
  Speaker 3: Here we go Nine year.
• 50:12
  Speaker 3: This one is the English cheese.
• 50:18
  Speaker 3: Oh, it's like I have so much.
• 50:22
  Speaker 3: That's the smoked so this is the English cheese.
• 50:25
  Speaker 3: This cheddar is delicious, see what it does with.
• 50:30
  Speaker 5: What cheese are you doing now?
• 50:31
  Speaker 5: The English cheese.
• 50:35
  Speaker 3: It's this one right here.
• 50:38
  Speaker 3: There you go, people.
• 50:41
  Speaker 3: English hollow cheddar cheese.
• 50:43
  Speaker 3: English hollow cheddar is an all-natural self cured milled curd cheese that is hand turned cheddar, is made in small batches and formed in hand.
• 50:54
  Speaker 3: Formed in hand, packed.
• 50:57
  Speaker 3: Alright.
• 50:59
  Speaker 3: There you go, folks.
• 51:00
  Speaker 3: Put you back up on full screen.
• 51:05
  Speaker 3: I'm getting down.
• 51:06
  Speaker 3: I'm getting down with this.
• 51:08
  Speaker 3: Alright, so do your English cheddar, your country side cheddar.
• 51:16
  Speaker 5: Sweet cheddar for the it.
• 51:23
  Speaker 1: No the country side, I got a vintage cheddar here, Nope not the vintage.
• 51:28
  Speaker 5: Not the vintage, but the.
• 51:29
  Speaker 5: That would be this one.
• 51:34
  Speaker 3: You had one other one that you said it was like some sort of no, no, yeah, it was the white sweet English cheddar.
• 51:40
  Speaker 3: Yeah, that's the one.
• 51:41
  Speaker 3: Taste that and go ahead to your russels and your bakers, because it Pulls wood out of the bakers.
• 51:56
  Speaker 5: It's got a very sharp taste to it, but it pulls wood out of the bakers, so does mine.
• 52:03
  Speaker 5: I'll have to bet.
• 52:07
  Speaker 5: Pulls oak out of the russels 13 too.
• 52:12
  Speaker 5: Yes, it does.
• 52:16
  Speaker 5: But it increases the sweetness, the sharpness that I believe, the sharpness that's in the cheddar, god damn.
• 52:28
  Speaker 3: Actually the bakers.
• 52:29
  Speaker 3: I'm getting that across my collar.
• 52:30
  Speaker 3: I'm enjoying the bakers.
• 52:32
  Speaker 3: 13 with that cheddar.
• 52:33
  Speaker 3: The 12, it pulled way too much oak, but this was like a whole another party, the bakers 13,.
• 52:47
  Speaker 5: It's pulling just a little bit of oak.
• 52:48
  Speaker 5: It's pulling the sweetness, more sweetness out of it.
• 52:54
  Speaker 5: So there you go.
• 52:55
  Speaker 5: That's what it's like the sweetness is overcoming the sharpness of the cheddar.
• 53:03
  Speaker 3: To me, All right, we're tasting different cheeses.
• 53:07
  Speaker 3: We think you know what I mean, and that's what this does.
• 53:11
  Speaker 3: Now the finished one.
• 53:16
  Speaker 5: Yeah, see what I mean.
• 53:17
  Speaker 5: I had to take one more bite of that cheddar in this bakers 13.
• 53:26
  Speaker 3: Wow, amazing.
• 53:27
  Speaker 3: That pulls all the wine out of All the wine, all of it out of the Isaac Bowman.
• 53:42
  Speaker 3: It almost tastes like your drinking wine.
• 53:46
  Speaker 3: That's how much wine that cheddar pulled out.
• 53:50
  Speaker 3: Let's try it again.
• 53:55
  Speaker 5: It's doing out of a port wine that I thought I could think of, that I have in there that I could grab right quick Got angels on me.
• 54:04
  Speaker 3: All you got to do is.
• 54:05
  Speaker 3: Yeah, we'll get some angels envy in.
• 54:08
  Speaker 3: There you go, because maybe it's the only way you'll ever drink angels envy.
• 54:13
  Speaker 3: I thought of pulling it, but then I got this.
• 54:17
  Speaker 3: Isaac Bowman.
• 54:20
  Speaker 5: In my shelf of 700 and something bottles.
• 54:23
  Speaker 5: I can't tell you where that angels envy is.
• 54:26
  Speaker 3: To be honest with you, I know exactly, you know it's there.
• 54:29
  Speaker 3: I know where mine is.
• 54:30
  Speaker 3: You do, yeah, I do.
• 54:32
  Speaker 3: It's down below right there.
• 54:33
  Speaker 3: I could get it in two seconds, it's not open.
• 54:37
  Speaker 5: Yeah, I know where yours is, but I can tell you where mine is to be honest.
• 54:41
  Speaker 5: I swear there's so many bottles up there now I know where the top ones that I like and drink.
• 54:50
  Speaker 5: I know where some hidden ones are, that I go to Angels envy is one that is a dusty one and I know it's been there for a while.
• 55:05
  Speaker 5: Yeah, mine too.
• 55:08
  Speaker 3: It'll stay there.
• 55:09
  Speaker 3: It's way down bottom it's staying there and it's back behind some stuff.
• 55:14
  Speaker 3: It's staying there, yeah, exactly, yeah, it's like.
• 55:20
  Speaker 5: There's no reason for me to pull it back up.
• 55:22
  Speaker 5: It's probably a third of a bottle, or maybe even half a bottle.
• 55:31
  Speaker 3: So that's where we're stuck at.
• 55:32
  Speaker 3: So this next one is your smoked Gouda.
• 55:35
  Speaker 3: Do you have your smoked Gouda?
• 55:38
  Speaker 3: I do Grab that baby.
• 55:42
  Speaker 3: That's a little sting and one of my favorite cheeses of all time.
• 55:49
  Speaker 3: Does it pair with Urban?
• 55:54
  Speaker 3: Here we go, Mmm, so creamy and rip and close.
• 56:04
  Speaker 5: Well, the 7 is on the table in Super Dash.
• 56:07
  Speaker 5: Well, the 107 on the table.
• 56:10
  Speaker 5: You were looking for Baker's 13 originally.
• 56:17
  Speaker 3: It turns the chicken cock.
• 56:20
  Speaker 5: What was I supposed to pair this with?
• 56:23
  Speaker 3: Russell's 13 and Baker's what I got.
• 56:25
  Speaker 3: I'm going to do it with Baker's.
• 56:28
  Speaker 3: You got the Baker's, or is that I'm going to get with Baker's first?
• 56:33
  Speaker 3: All right, me too, I had it in a cracker because the chicken cock it was.
• 56:39
  Speaker 5: I had a cracker after the last one, just to Well, I just had it with chicken cock.
• 56:46
  Speaker 5: I had to grab the chicken cock when I was grabbing the Baker's 13, because it was right there.
• 56:54
  Speaker 3: Oh my God, it turns it into a sweet rickhouse.
• 57:02
  Speaker 3: What the?
• 57:04
  Speaker 3: Shit, that is good oh my gosh yeah With honey.
• 57:11
  Speaker 3: The rickhouse with honey, a honey flavored.
• 57:18
  Speaker 5: Sweet and cherry, just like honey and cherry, because I get the tartness of the cherry off, that, that good of cheese, the smokiness.
• 57:37
  Speaker 3: Now I did it with 13.
• 57:39
  Speaker 5: You're going to have to have another piece of that.
• 57:44
  Speaker 3: Hit Russell's 13.
• 57:45
  Speaker 3: Now it is a sweet, spicy mess.
• 57:51
  Speaker 3: I mean, that's the kind of stuff that happens, you know what I mean, with eating these cheeses.
• 57:58
  Speaker 3: It just changes the whiskey.
• 58:00
  Speaker 3: It's like that's not how I would ever describe Russell's 13, but that's how I describe it now A sweet, spicy mess.
• 58:08
  Speaker 3: There's some spice on it, there's some sweetness and it's a mess.
• 58:14
  Speaker 3: Wow.
• 58:16
  Speaker 5: That brings up the spice in it, doesn't it.
• 58:18
  Speaker 3: Yeah, there's some sweetness there that.
• 58:21
  Speaker 5: So if it just brought out, the sweetness comes in.
• 58:23
  Speaker 5: The spice hits your friend on that cheese, but as you swallow it down then your sweetness overcomes on the palate.
• 58:32
  Speaker 5: No problem.
• 58:36
  Speaker 3: I never got.
• 58:37
  Speaker 3: I ate all the gouda before I got to the.
• 58:41
  Speaker 3: I'm going to be fucked up.
• 58:48
  Speaker 5: I'm a ho.
• 58:49
  Speaker 5: A jalapeno hivardi, is it?
• 58:53
  Speaker 5: I had a little piece of guava go with this.
• 59:00
  Speaker 5: Traveler.
• 59:01
  Speaker 5: Whiskey, whiskey, whiskey, whiskey, whiskey.
• 59:06
  Speaker 5: Yeah, I had a couple of pours while I was doing invoices and service reports.
• 59:16
  Speaker 5: So this podcast.
• 59:20
  Speaker 3: I'm going to call this podcast invoices and service reports.
• 59:23
  Speaker 3: There you go.
• 59:25
  Speaker 3: Invoices and service reports.
• 59:27
  Speaker 5: Why Taste in cheeses?
• 59:32
  Speaker 3: He said that the gouda was two to four months, but I'm telling you that was very delicious.
• 59:37
  Speaker 3: I loved the gouda.
• 59:39
  Speaker 3: I loved what it did to it, steve, it was fantastic.
• 59:42
  Speaker 3: All right, so now we're down to the nine-year-old cheddar and the ten One second.
• 59:52
  Speaker 5: Let me have a cracker here.
• 59:55
  Speaker 3: And then we'll hit dessert and so, almost like when you're doing cheese, the shaved ham is the part that clears your palate.
• 1:00:11
  Speaker 5: But we're doing summer sausage because we got Got this in a Christmas present and it was in there with these cheeses.
• 1:00:19
  Speaker 5: But, the summer sausage is so salty.
• 1:00:23
  Speaker 5: And this is a nice, mild, okay, very flavorful summer sausage.
• 1:00:33
  Speaker 5: I want you to hit the rustles after you.
• 1:00:35
  Speaker 3: Okay, now drink the rustles and tell me what that does to your palate.
• 1:00:40
  Speaker 3: It turns rustles into.
• 1:00:42
  Speaker 3: It's going to turn rustles into.
• 1:00:44
  Speaker 3: It's going to turn it into a jalapeno.
• 1:00:50
  Speaker 3: It's so, oh my God, a jalapeno wood.
• 1:00:59
  Speaker 3: It's like so much wood.
• 1:01:02
  Speaker 3: Oh my God.
• 1:01:04
  Speaker 3: Where's the worst what?
• 1:01:05
  Speaker 3: I just taste a barrel.
• 1:01:07
  Speaker 3: I just started chewing on a barrel.
• 1:01:10
  Speaker 5: So I had that.
• 1:01:12
  Speaker 5: I had a little bit of summer sausage still left in my mouth when I had.
• 1:01:16
  Speaker 5: Just took a little sip there and the spices off, that rustles 13,.
• 1:01:23
  Speaker 5: It almost burnt my nose.
• 1:01:25
  Speaker 3: Yeah, it's like I said that saltiness will always increase that spice.
• 1:01:31
  Speaker 3: All right.
• 1:01:32
  Speaker 5: We came together with that.
• 1:01:34
  Speaker 5: That's just unreal how that did that All right, it's like a chemical reaction in the mouth.
• 1:01:40
  Speaker 3: I'm going to share the nine-year cheddar.
• 1:01:44
  Speaker 3: Right now that I'm about to eat, let your cheddar in half because I've got a nine and a 10-year coming out, so let's go.
• 1:01:54
  Speaker 3: Share screen, here we go.
• 1:01:58
  Speaker 3: This is my nine-year, nine-year cheddar.
• 1:02:04
  Speaker 3: This is made with milk from cows not treated with RBST Milk.
• 1:02:15
  Speaker 3: Yeah, it's aged nine.
• 1:02:18
  Speaker 3: This is actually nine-month cheddar.
• 1:02:23
  Speaker 5: I'm going to have to pour up.
• 1:02:25
  Speaker 5: I got a maker's mark.
• 1:02:26
  Speaker 5: It is called handy apple.
• 1:02:30
  Speaker 5: Okay, Everybody knows that maker's mark is what we did Bourbon.
• 1:02:35
  Speaker 5: So I'm going to pour up a little bit of it to a little bit of the last few tations of what we do.
• 1:02:45
  Speaker 3: All right, the nine-month cheddar is a little bit sour.
• 1:02:48
  Speaker 3: Cheddars, when they're sour, remind me of an ale.
• 1:02:53
  Speaker 3: So let's just see what happens.
• 1:02:56
  Speaker 3: I got to get the.
• 1:02:58
  Speaker 3: I'll hit the.
• 1:03:01
  Speaker 3: I'm going to need refills on all of them.
• 1:03:06
  Speaker 5: I'm just hitting this a little bit on my 13.
• 1:03:09
  Speaker 3: Holy shit, the chicken cock.
• 1:03:11
  Speaker 3: It takes it to another level.
• 1:03:13
  Speaker 3: It's creamy, but what it does to the chicken cock?
• 1:03:18
  Speaker 3: It turns into a sweet ale Like.
• 1:03:23
  Speaker 3: It tastes like a beer.
• 1:03:25
  Speaker 3: It takes it back to a beer and it's just 120-some proof and it's like no other.
• 1:03:34
  Speaker 3: It's really good.
• 1:03:36
  Speaker 3: I really like that.
• 1:03:38
  Speaker 3: You know what it reminds me?
• 1:03:40
  Speaker 3: It tastes like beer barrel select that he did with the beer barrels.
• 1:03:46
  Speaker 3: Remember that beer barrel select that he did at the I do Adding that nine-month cheddar.
• 1:03:53
  Speaker 5: Do you know how much I remember it?
• 1:03:54
  Speaker 5: Because I just picked one up about eight weeks ago.
• 1:03:58
  Speaker 5: That guy had one up for sale and all of a sudden I just saw the post of it and I was like holy shit you know, when, I Discontinues.
• 1:04:07
  Speaker 3: So just so you know, I think every day.
• 1:04:09
  Speaker 3: We should have Just neck it up Five minutes after he posted it.
• 1:04:12
  Speaker 3: We should have a podcast once a week that you join us where we do.
• 1:04:17
  Speaker 3: Supernash updates us on what he picked up for the week.
• 1:04:21
  Speaker 3: It's like Supernash update, because you pick up so much shit and then you don't even tell me.
• 1:04:27
  Speaker 3: It's like you're hiding it from me.
• 1:04:29
  Speaker 3: And it's not even fucking fair.
• 1:04:31
  Speaker 3: It's like I should not have.
• 1:04:33
  Speaker 3: You should tell me what you have.
• 1:04:35
  Speaker 3: I don't want to, I just like to travel.
• 1:04:39
  Speaker 5: I just got that last night on the way home.
• 1:04:43
  Speaker 3: And someone just gave it to you for free because you're a Scotchy bourbon boy.
• 1:04:47
  Speaker 5: Yeah, and well, and that he wants me to promote his store and he wants me to promote that bear girl, bourbon pick, and I told him I would.
• 1:05:01
  Speaker 3: Well, get on with it, motherfucker.
• 1:05:05
  Speaker 5: That's like a hundred and forty dollars worth of bourbon.
• 1:05:08
  Speaker 5: The barrel bourbon is like ninety nine dollars, are you?
• 1:05:11
  Speaker 3: really, are you seriously really like surprised, Because that's all I do is get.
• 1:05:19
  Speaker 3: No, I'm not surprised, because.
• 1:05:22
  Speaker 5: I promote us every day and that's what I do, brother.
• 1:05:25
  Speaker 5: Yeah.
• 1:05:26
  Speaker 5: So that's why I told him.
• 1:05:28
  Speaker 5: I said look, I said, and he was like you know, why would I?
• 1:05:32
  Speaker 5: You know, why would you know if he's in Ohio?
• 1:05:34
  Speaker 5: It's like because we're on YouTube, we do everything live and that's what we do.
• 1:05:40
  Speaker 5: So we'll get into that later.
• 1:05:42
  Speaker 5: Let's get back to our parents, all right?
• 1:05:45
  Speaker 3: So this is still the nine month cheddar I had to hit.
• 1:05:54
  Speaker 3: Oh, that did a nice thing too.
• 1:05:56
  Speaker 3: It's sour, though All right so far.
• 1:06:04
  Speaker 3: Let's see what it does to the wine one.
• 1:06:07
  Speaker 3: The bag was 13.
• 1:06:10
  Speaker 3: Oh, that nine month cheddar does a nice thing to the wine one, so it does.
• 1:06:18
  Speaker 5: 13 is immediate.
• 1:06:20
  Speaker 5: It's pulling almost like citrus notes out.
• 1:06:23
  Speaker 5: All right, so the last one this is the last Nice and smooth and flavorful.
• 1:06:29
  Speaker 3: The last cheese that I have and we're going to share screen.
• 1:06:33
  Speaker 3: This shows the nine month cheddar down black crepe.
• 1:06:41
  Speaker 3: There you go, Come on.
• 1:06:43
  Speaker 3: What is going on?
• 1:06:45
  Speaker 3: Let's see, that's how.
• 1:06:52
  Speaker 3: There you go.
• 1:06:53
  Speaker 3: All right.
• 1:06:55
  Speaker 3: So the last one is this, and it tells you what it is it's a 10 year cheddar cheese cultured patronized milk, salt, enzymes and.
• 1:07:04
  Speaker 3: Nato color contains milk.
• 1:07:08
  Speaker 3: There you go.
• 1:07:10
  Speaker 3: It just gives you the straightforward.
• 1:07:14
  Speaker 3: It's sitting there, I'm going to eat it.
• 1:07:17
  Speaker 3: Let's go with a cracker.
• 1:07:26
  Speaker 5: I'm going to tell you that that cheddar to me wrecks the Russell's 13.
• 1:07:32
  Speaker 5: That's 10.
• 1:07:37
  Speaker 5: You're kind of bitter taste.
• 1:07:39
  Speaker 5: It's a little bit of a sweetness it blows no-transcript.
• 1:07:48
  Speaker 3: the chicken cock off the charts it just turns sweet.
• 1:07:57
  Speaker 5: This is the tenure, yeah.
• 1:08:00
  Speaker 3: Now let's see what it does to the bakers.
• 1:08:02
  Speaker 3: I'm even gonna hit it with some water.
• 1:08:06
  Speaker 3: Get the cracker out of there.
• 1:08:09
  Speaker 3: Alright, here we go.
• 1:08:10
  Speaker 3: Ten years, so mild Sharp, here we go.
• 1:08:23
  Speaker 3: It turns bakers into a flavor bomb, I'm gonna.
• 1:08:32
  Speaker 3: Okay.
• 1:08:34
  Speaker 3: So, bakers, the booker's flavor is coming out with this cheddar like insanely.
• 1:08:45
  Speaker 5: Alright, let's do the Russell's, the truffle cheddar with the candied apple.
• 1:08:51
  Speaker 3: Does you do it with the 107?
• 1:08:56
  Speaker 5: Yeah, I'm gonna do that next, but I just did it with the candied apple Makers mark.
• 1:09:01
  Speaker 5: Oh, my gosh, we pull that a sweetness and a tartness.
• 1:09:08
  Speaker 5: Here we go.
• 1:09:10
  Speaker 5: You can really taste that apple what it is, but about that sharpness of the cheddar on that?
• 1:09:19
  Speaker 5: Alright, it pulls out the sweetness and the tartness of that apple in this bourbon.
• 1:09:29
  Speaker 3: It took Russell's to another level.
• 1:09:31
  Speaker 3: Now the last thing it's gonna try and do, let's see.
• 1:09:36
  Speaker 3: So cheddar goes well with the Russell's and the bakers.
• 1:09:47
  Speaker 3: Everything else goes well with the port wine finish.
• 1:09:53
  Speaker 3: And everything goes well with the chicken yuck here we go Turn here.
• 1:10:04
  Speaker 3: What is it?
• 1:10:06
  Speaker 3: Due to the moments?
• 1:10:10
  Speaker 3: Not bad, not bad.
• 1:10:16
  Speaker 5: Go back off, go back off your showin' the cheddar cheese.
• 1:10:23
  Speaker 3: What?
• 1:10:23
  Speaker 3: Oh, I need to.
• 1:10:25
  Speaker 3: Okay, thank you.
• 1:10:26
  Speaker 3: You want me to stop sharing.
• 1:10:30
  Speaker 3: There we go, there you go.
• 1:10:34
  Speaker 3: Yeah, thanks, alright, let's go full screen.
• 1:10:36
  Speaker 3: I was all on top of it until there.
• 1:10:39
  Speaker 3: Alright, so it's time for dessert.
• 1:10:43
  Speaker 5: I'm gonna leave you away.
• 1:10:44
  Speaker 3: So it's time for dessert, alright.
• 1:10:48
  Speaker 5: Actually time for dessert for you, but I'm gonna do the 107 and I'm gonna do this truffle.
• 1:10:56
  Speaker 5: Okay, the cheddar white truffle.
• 1:10:59
  Speaker 5: I do this the bourbon first, or the cheese first, cheese first, no.
• 1:11:06
  Speaker 5: Yeah.
• 1:11:09
  Speaker 3: No yeah, too late.
• 1:11:10
  Speaker 3: Well, a lot of times, if you taste the bourbon, see what it tastes like before the cheese, then you taste the cheese then you taste the bourbon.
• 1:11:19
  Speaker 5: Yeah, I'm doing the cheese first.
• 1:11:21
  Speaker 3: Yeah, I'm just gonna eat this salami because I'm getting ready for the dessert, because this, the salami right here, was insane.
• 1:11:27
  Speaker 3: This garlic salami from Johnson Bell.
• 1:11:29
  Speaker 3: Thank you, steve, I'm gonna die eating this.
• 1:11:38
  Speaker 5: Totally just brings out the sweetness of the 107.
• 1:11:55
  Speaker 5: The 107.
• 1:11:57
  Speaker 3: Walker says the candy apple is incredible.
• 1:12:02
  Speaker 5: It is that candy apple is definitely incredible.
• 1:12:07
  Speaker 5: Would you not pick up a bottle of that?
• 1:12:10
  Speaker 3: Dude, I got so much Makers Mark.
• 1:12:17
  Speaker 5: The Makers.
• 1:12:18
  Speaker 5: That was that Makers Mark when we went there.
• 1:12:20
  Speaker 3: Yeah, I got the ice cream social and I dip myself a bottle of.
• 1:12:25
  Speaker 3: I forget.
• 1:12:26
  Speaker 3: But at the same time, I don't.
• 1:12:29
  Speaker 3: I have a whole shelf of like 22 different flavors of Makers Mark and I've got a.
• 1:12:37
  Speaker 3: I got a reply to John.
• 1:12:39
  Speaker 5: Yes, as soon as I took a sip of the 107, the cinnamon started coming across first, and then the sweetness came across.
• 1:12:53
  Speaker 5: That cinnamon popped right off the bat and I believe it was because of that, that cheddar, that sharpness of that, that truffle cheddar.
• 1:13:04
  Speaker 5: There you go.
• 1:13:06
  Speaker 3: Amazing.
• 1:13:07
  Speaker 3: Yeah it's amazing what this what's your palate picks up and how it changes your palate from flavor to flavor.
• 1:13:16
  Speaker 3: Now I'm going to hit a pecan.
• 1:13:20
  Speaker 3: I'm gonna hit bakers A pecan, because I'm clearing my palate here.
• 1:13:31
  Speaker 5: Instead of buying a nut.
• 1:13:38
  Speaker 3: That's good.
• 1:13:38
  Speaker 3: I enjoy the pecan flavor with the Makers 13.
• 1:13:44
  Speaker 5: I have another, another piece of this and oh, it's really good Truffle cheddar and this 107.
• 1:13:54
  Speaker 3: Yeah, you keep going on that.
• 1:13:56
  Speaker 3: Now the pecan, amazing Chicken cock.
• 1:14:02
  Speaker 3: Nope, chicken cock does not go good with peacock, pecan Peacock.
• 1:14:13
  Speaker 3: I've been watching too much peacock.
• 1:14:16
  Speaker 3: All right, I have smoked peacock in there.
• 1:14:18
  Speaker 3: Let's see what happens with the port wine.
• 1:14:24
  Speaker 3: Not bad, friendly, says howdy, there you go, all right.
• 1:14:39
  Speaker 3: So the next level is the can, the dried cherries.
• 1:14:44
  Speaker 3: So dried fruit goes well with whiskey too.
• 1:14:49
  Speaker 3: So let's hit a dry cherry.
• 1:14:54
  Speaker 5: I'll start with them.
• 1:14:55
  Speaker 5: I don't have any, so we're gonna let you do that.
• 1:14:58
  Speaker 5: I'm gonna hit a piece of salami and a cracker.
• 1:15:08
  Speaker 3: The chicken cock is neutral to that.
• 1:15:13
  Speaker 5: Good, neutral.
• 1:15:16
  Speaker 3: Stay the same.
• 1:15:17
  Speaker 5: Bring out any, any kind of fruit flavors or no food or Bakers is.
• 1:15:21
  Speaker 3: bakers is neutral too.
• 1:15:23
  Speaker 3: Tastes like bakers.
• 1:15:25
  Speaker 3: Okay, I will say the chicken cock is neutral, but the bakers is more juicy version of bakers.
• 1:15:35
  Speaker 3: It doesn't change the taste, but it changes the refreshment.
• 1:15:40
  Speaker 3: Wow.
• 1:15:42
  Speaker 3: These are dried cherries from Michigan by Seth.
• 1:15:47
  Speaker 3: Here comes what happens to Russell's 13.
• 1:15:54
  Speaker 5: What do you got there?
• 1:15:55
  Speaker 5: Is that caramel and chocolate?
• 1:15:59
  Speaker 3: For what?
• 1:16:02
  Speaker 5: Two pieces of dessert.
• 1:16:05
  Speaker 3: This is caramel chocolate and this is toffee.
• 1:16:08
  Speaker 3: Oh, so I will say Russell's 13 enhances the cherry.
• 1:16:17
  Speaker 3: Totally goes like an old-fashioned kind of way with the Russell's 13.
• 1:16:24
  Speaker 3: Definitely the cherry with the Russell's 13 is happening.
• 1:16:28
  Speaker 3: You need some pepperoni there.
• 1:16:34
  Speaker 5: Let's see what the wine.
• 1:16:36
  Speaker 5: A little Russell's 13.
• 1:16:43
  Speaker 3: That's not bad either, but Russell's 13 would win it.
• 1:16:46
  Speaker 3: But that nice wine flavor mixes with the cherry.
• 1:16:50
  Speaker 3: Here we go for dessert.
• 1:16:53
  Speaker 3: Let's, let's try chocolate caramel and see what it does to each of the flavors.
• 1:17:02
  Speaker 5: Oh my god, the chocolate caramel with the pepperoni brings up the spices out of the Russell's 13.
• 1:17:11
  Speaker 5: You're jealous.
• 1:17:13
  Speaker 3: I'm drinking, you're eating pepperoni, I'm just saying the sweet on my palate.
• 1:17:19
  Speaker 5: the spices come up a little bit and the sweetness goes down right after I ate it.
• 1:17:24
  Speaker 5: Eat a couple pieces of that pepperoni.
• 1:17:27
  Speaker 3: Alright, holy shit.
• 1:17:30
  Speaker 3: So the chocolate of the caramel and the salt, let's see, just need a little more.
• 1:17:41
  Speaker 3: Here we go.
• 1:17:48
  Speaker 3: It brings out the.
• 1:17:53
  Speaker 3: It totally brings out the chocolate of the chocolate caramel on this Fantastic.
• 1:17:59
  Speaker 3: On the chicken cock.
• 1:18:00
  Speaker 3: Okay, the chicken cock works well with.
• 1:18:03
  Speaker 3: Here we go for bakers.
• 1:18:06
  Speaker 5: Hey, I just want to comment to Brandon because he just said he just kind of knows and kit but he's that he hadn't used yet but he's looking forward to using and he hasn't done the tasting like this yet.
• 1:18:20
  Speaker 5: So you know, me and you both been through this as we went through the executive bourbon steward class and we came back with a nose and kit you were gonna so much more appreciate bourbon and learn so much more and just extenuate all your nose and capabilities when you start using that nose and kit and just keep going back to it because you'll learn more and more.
• 1:18:53
  Speaker 5: As you know, you just can't just go through it one time and just think that you've learned everything from it as we have.
• 1:19:01
  Speaker 5: Just keep going back to it because you'll keep picking up things from it right, yeah, 100% Alright.
• 1:19:13
  Speaker 3: Here goes Russell's 13, with the chocolate caramel with salt.
• 1:19:19
  Speaker 5: That was amazing.
• 1:19:22
  Speaker 3: It's like sex in your mouth you got a freaking oh my god, that's not even alright, I need more of that.
• 1:19:33
  Speaker 3: I need a little bit more of that.
• 1:19:35
  Speaker 3: Alright, here we go, let's put some more Russell's.
• 1:19:39
  Speaker 5: You have no, but you have no more chocolate.
• 1:19:41
  Speaker 5: What are you talking?
• 1:19:42
  Speaker 3: about.
• 1:19:43
  Speaker 3: I got toffee and I've got still.
• 1:19:45
  Speaker 3: Alright, here we go.
• 1:19:50
  Speaker 3: Look, I still had that you did have some left.
• 1:19:56
  Speaker 5: You were hiding it behind the bar, alright see what happens.
• 1:20:00
  Speaker 3: It was just a little.
• 1:20:02
  Speaker 5: You can have to do the toffee and the chocolate.
• 1:20:06
  Speaker 5: That's got to be one of my favorites right there.
• 1:20:09
  Speaker 3: I just dropped the chocolate on the floor which I have to go get because I got to do it with the.
• 1:20:16
  Speaker 3: Let's see what happens with the port wine to finish.
• 1:20:19
  Speaker 3: Sorry about that everybody.
• 1:20:23
  Speaker 5: Not when he bends over.
• 1:20:26
  Speaker 3: There's no crack to see.
• 1:20:28
  Speaker 3: There was in that one video.
• 1:20:30
  Speaker 5: Alright, we don't want to see what happened with the port wine to finish, when he bent over.
• 1:20:34
  Speaker 5: Here's the port wine.
• 1:20:39
  Speaker 3: That's probably didn't know what to say that.
• 1:20:43
  Speaker 5: Alright, here we go.
• 1:20:48
  Speaker 3: Nope, oh, the wine goes bitter Alright.
• 1:20:54
  Speaker 3: So the last of the coup de gras.
• 1:20:57
  Speaker 3: I'm a favorite fan of dark chocolate toffee.
• 1:21:02
  Speaker 3: He bars with milk chocolate or my favorite, but you get some dark chocolate with toffee.
• 1:21:08
  Speaker 3: So we're gonna start with the chicken cock.
• 1:21:11
  Speaker 3: I'm gonna click my palate somehow with a pecan, oh my gosh.
• 1:21:18
  Speaker 3: And then some water.
• 1:21:24
  Speaker 5: My English chatter and this traveler whiskey.
• 1:21:28
  Speaker 5: Oh my gosh, that just ruins it.
• 1:21:33
  Speaker 5: It just makes it taste bitter.
• 1:21:36
  Speaker 5: What was it?
• 1:21:38
  Speaker 5: No, white English chatter?
• 1:21:42
  Speaker 5: Okay, then I have sweet English chatter Alright, the white, you know the old white chatter that I have, and I paired it just now with the traveler whiskey that I had a pour of when I came on to the podcast.
• 1:22:05
  Speaker 5: Oh, my gosh, it's totally wrecked it Okay so because the traveler whiskey is sweet and light to begin with but, when you take a bottle of that and then drink a sip of that whiskey right there, oh my gosh, it just like it's wrecks.
• 1:22:24
  Speaker 3: It is still like bitter and you don't want to do that Non pairing the chicken cock did not pair well with the toffee and the dark chocolate.
• 1:22:38
  Speaker 3: It took the dark chocolate to a level of bitterness.
• 1:22:42
  Speaker 3: Alright, here we go with Bakers 13.
• 1:22:51
  Speaker 3: We're on the grand finale, folks.
• 1:22:56
  Speaker 3: My favorite toffee with dark chocolate, I've got it.
• 1:23:01
  Speaker 5: John Ritts said he's showing his poor hole what He'd be showing your poor hole.
• 1:23:09
  Speaker 5: Talk about when you've been over.
• 1:23:11
  Speaker 5: A while ago he didn't pick up that chocolate.
• 1:23:15
  Speaker 3: Yeah, he saw the one video.
• 1:23:16
  Speaker 3: Right, that one video.
• 1:23:19
  Speaker 5: Alright, I hope not.
• 1:23:21
  Speaker 5: Here we go.
• 1:23:24
  Speaker 5: That is paired with what the toffee and?
• 1:23:30
  Speaker 3: dark chocolate with the Bakers 13 and that's a decent pour.
• 1:23:34
  Speaker 3: Here we go.
• 1:23:36
  Speaker 3: Wow, doesn't take the Fuck, doesn't take the dark chocolate too dark and explodes.
• 1:23:51
  Speaker 3: The toffee Bakers 13 and dark chocolate with toffee.
• 1:23:58
  Speaker 3: I highly suggest.
• 1:24:00
  Speaker 3: Alright, here we go.
• 1:24:03
  Speaker 3: Awesome, I got enough 13 in there.
• 1:24:07
  Speaker 3: I got enough Russell's.
• 1:24:08
  Speaker 3: Now Russell's 13, as everybody knows, is one of my favorite right, mmm.
• 1:24:15
  Speaker 3: Mmm.
• 1:24:17
  Speaker 3: I'm eating a lot of my favorite candy.
• 1:24:26
  Speaker 5: Fuck, you ate a lot of your favorite cheese and meat tonight.
• 1:24:29
  Speaker 5: Blow me, I saw that before you started.
• 1:24:33
  Speaker 3: Now you did.
• 1:24:34
  Speaker 3: I ate most of it.
• 1:24:35
  Speaker 3: Here we go.
• 1:24:45
  Speaker 5: So what I've got to tell you, you know, these are dessert bourbons.
• 1:24:50
  Speaker 3: Well yeah, russell's 13 and Baker's 13.
• 1:24:56
  Speaker 3: I'm sure.
• 1:24:58
  Speaker 5: They're on the 13.
• 1:24:59
  Speaker 5: It's a cheese bourbon too.
• 1:25:02
  Speaker 5: Most of the cheeses that I've drank Baker's 13 with tonight is paired very little with.
• 1:25:13
  Speaker 3: I don't think I have any more.
• 1:25:15
  Speaker 3: Let's just see what the Bowman does with this.
• 1:25:22
  Speaker 3: Here we go.
• 1:25:24
  Speaker 3: This has been fun.
• 1:25:28
  Speaker 3: Thank you for coming, supernash.
• 1:25:29
  Speaker 3: Really, I was by myself for there for a while, didn't?
• 1:25:34
  Speaker 3: Then you show up.
• 1:25:37
  Speaker 5: I was trying to finish up and trying to jump on here, brother, I didn't want you to be alone.
• 1:25:43
  Speaker 5: I told you I wanted to be on for this, whether I could taste or not.
• 1:25:49
  Speaker 5: But you saw, I cut up what I had and brought in what I could Thank you All right.
• 1:26:01
  Speaker 5: Is it going to be?
• 1:26:04
  Speaker 5: It works yeah.
• 1:26:11
  Speaker 3: It doesn't get too bitter, like it did with the caramel.
• 1:26:14
  Speaker 3: Here's the caramel, there we go, we are finished.
• 1:26:18
  Speaker 3: So I would say that if you're going to pair cheddar cheeses, you're going with the Kentucky Bermans, but if you are going to pair white cheeses that have some saltiness, it goes really well, really well, with the Isaac Bowman pork wine.
• 1:26:57
  Speaker 3: Finish Pork wine, finish bourbon.
• 1:26:58
  Speaker 5: The pork barrel.
• 1:26:59
  Speaker 5: I would say also too, everything white, your lower proof wheat of bourbons, your saltier chatterers and stuff like that would go well with your lower proof wheat of bourbons, but when you come in, because they're lower proof and they're sweeter, and it sort of compliments each other.
• 1:27:27
  Speaker 3: I would say, with the chicken cock there wasn't.
• 1:27:29
  Speaker 3: I don't think there was too much.
• 1:27:31
  Speaker 3: It didn't pair with.
• 1:27:32
  Speaker 3: It just didn't pair exceptional with anything.
• 1:27:37
  Speaker 3: It paired with everything, but these paired with the chatters and the desserts.
• 1:27:45
  Speaker 3: Or this paired with the whites, you know, the white cheeses with salt, the saltier this paired.
• 1:27:54
  Speaker 3: You know the Isaac Bowman paired better with the salty cheeses, but it didn't pair with the caramel chocolate but it paired with the toffee chocolate.
• 1:28:07
  Speaker 3: So there you go.
• 1:28:09
  Speaker 3: I mean, it's just like what is this tonight?
• 1:28:16
  Speaker 3: What did we do?
• 1:28:16
  Speaker 3: I think this is more about you and your palate than it was about the cheese or the bourbon.
• 1:28:27
  Speaker 5: You know what I mean.
• 1:28:29
  Speaker 5: One other thing, and it's about you and exploring.
• 1:28:33
  Speaker 5: You know, get out there, you know, buy these cheese, buy your cheeses and stuff, and then buy these different bourbons that you like to drink and, you know, match them up and then find the ones that you like to drink with these shoes, right?
• 1:28:49
  Speaker 3: Yeah, find the ones you really like, but at the same time, have fun with your spouse or whatever doing it.
• 1:28:57
  Speaker 5: It's just like it's a fun thing to do.
• 1:28:58
  Speaker 5: Go on stuff like this, right here.
• 1:29:00
  Speaker 3: Yeah, what this was tonight was fantastic is what it was.
• 1:29:04
  Speaker 3: I mean, there was there was hams, there were salamis, pepperonis, there was different types of cheeses, and then you're talking about chocolates and dried fruits and nuts.
• 1:29:18
  Speaker 3: It's just like that's what you know, and caramel and chocolates, you know and that's what the fun and whiskey is.
• 1:29:27
  Speaker 5: And that's what we're talking about.
• 1:29:28
  Speaker 5: And you know, get with your significant other and, you know, buy a few whiskies, yeah, have some fun, and buy some fruits and nuts and some meats and cheeses, you know, and chocolates, you know, and have a date night and just have some fun with it and just enjoy it and just, you know, find what you like together and what you don't like together, yeah, you know.
• 1:29:55
  Speaker 3: And then you know, this is how whiskey allows you to experiment and learn what you like and why you like it.
• 1:30:07
  Speaker 3: I mean, if this is a, what would you say, a palette expander 100% palette expander and really is.
• 1:30:18
  Speaker 5: It's not that expensive to do as compared to you know, is what like going out to a movie dinner and a movie night and stuff like that.
• 1:30:28
  Speaker 5: You know, spend those, spend those dollars on a few whiskies and some wines and cheese.
• 1:30:34
  Speaker 3: You know some cheeses and meats and, and you know, and have some fun.
• 1:30:44
  Speaker 5: I'm definitely not put on this.
• 1:30:46
  Speaker 5: Put on this got you and boys uh podcast yeah cheese, cheese beer and podcast, and you know, and there you get the long.
• 1:30:56
  Speaker 3: Yeah, 100% taste along.
• 1:30:58
  Speaker 3: But what's what's happening with that?
• 1:31:02
  Speaker 3: Oh my God, I'm just gonna.
• 1:31:05
  Speaker 3: I need a little bit more Russell's reserve and then we will start to take it out.
• 1:31:10
  Speaker 3: And definitely, um, I knew tonight was gonna, I was, I, I didn't have supper and there's not a lot of food and I knew this would get me to the point where this.
• 1:31:24
  Speaker 3: Is it because, uh, Russell's reserve is awesome.
• 1:31:27
  Speaker 3: With a toffee You're getting a lot of snow up there, brother.
• 1:31:30
  Speaker 3: Rain.
• 1:31:34
  Speaker 3: It's like I need to move back to Wisconsin for snow.
• 1:31:41
  Speaker 5: But, once again.
• 1:31:42
  Speaker 5: We got to wrench a rain.
• 1:31:43
  Speaker 5: We got thunder storms.
• 1:31:45
  Speaker 5: Uh, it flooded us all over the place and, uh, tornadoes all around us.
• 1:31:53
  Speaker 5: I saw that.
• 1:31:54
  Speaker 5: And um yeah.
• 1:31:56
  Speaker 5: So uh, yeah, I worked in torrential rain all early this morning, but I mean, it was worth it.
• 1:32:04
  Speaker 5: I love it, love my job.
• 1:32:07
  Speaker 5: I was out there.
• 1:32:10
  Speaker 5: They'd be fire ship, they'd be fire extension business, because I'm going to lots of festivals this year.
• 1:32:18
  Speaker 3: So so John said they're getting blasted and with snow in Illinois.
• 1:32:23
  Speaker 3: Yeah, yeah, all the news.
• 1:32:25
  Speaker 3: Yeah, we are not here in Ohio.
• 1:32:30
  Speaker 5: We got lots of rain and flooding down here in South Carolina, so thunderstorms.
• 1:32:36
  Speaker 5: It was thunder and lightning by the time I woke up, to late afternoon, but we're done with it and, uh, clearing out for us.
• 1:32:49
  Speaker 3: All right, everybody.
• 1:32:50
  Speaker 3: So this has been a fantastic podcast.
• 1:32:54
  Speaker 3: I think, uh, going forward, it should be one that people check out 100%.
• 1:33:02
  Speaker 3: I'll get it up on, uh it's.
• 1:33:05
  Speaker 3: I'll get it up on I heart radio and Apple podcasts and Spotify and any of the podcast formats that you listen to tonight.
• 1:33:16
  Speaker 3: But at the same time, uh, I think, uh, this was very successful.
• 1:33:21
  Speaker 3: I am.
• 1:33:24
  Speaker 5: We tasted some high end bourbon, some finished bourbon, barrel straight bourbon, yeah, and we put it up against some other, you know, and some other bourbons, like I say, we tasted some weeded bourbons uh, just some, uh, regular bourbons, you know.
• 1:33:40
  Speaker 5: Corn bourbons, uh, uh, just, you know.
• 1:33:44
  Speaker 5: The thing is that you can pair this and grab any whiskey, bourbon or ride, which we didn't do.
• 1:33:53
  Speaker 5: Uh, that you want to do, and just you know, mix and match and just do your own tasting and parents and just find out what you like, you know, with the cheeses you know from your area that you can pick up at your local, that you like to taste it on a regular basis and eat in the meats and nuts and fruits, you know, and just make a fun night of it, Like we said.
• 1:34:20
  Speaker 3: I'd like to thank Steven Steve Pitzer, uh, my good, good friend, um, man, I give, I just right there, my heart goes to you, with you and remember, um, we thank you so much for the cheeses and the sausages and everything and this podcast.
• 1:34:44
  Speaker 3: Uh, we were able to make this work.
• 1:34:47
  Speaker 3: I wish the brief version of what you sent me would have been on here, but I definitely plan on cooking that, uh, to make it so that I don't die.
• 1:35:02
  Speaker 5: So, anyways, um, do you have, do you have, a website or anything that we can send you to money or any information that we can send them to?
• 1:35:12
  Speaker 3: We're going to see bourbon boys wwwSkyeSkyeBurbonBoyscom.
• 1:35:16
  Speaker 3: Make sure you go there.
• 1:35:22
  Speaker 5: You need to get to John and to his cheeses and stuff like that.
• 1:35:26
  Speaker 5: We can get you there.
• 1:35:27
  Speaker 3: Right, you're talking about Steve having a website.
• 1:35:31
  Speaker 3: Yeah, no.
• 1:35:32
  Speaker 3: Steven's my friend, he's just my friend.
• 1:35:34
  Speaker 3: He bought a bunch of cheeses sent it my way.
• 1:35:37
  Speaker 3: Um, we, we, uh, he got a lot of popcorn for this, Okay, so anyways all right, so we are Scotchy bourbon boys and we're wwwSkyeBurbonBoyscom for all Scotchy bourbon boys things Scotchy bourbon boys t-shirts, scotchy bourbon boys glasses, glen Carrans, and then also Scotchy bourbon boys.
• 1:36:07
  Speaker 3: But check us out on the internet.
• 1:36:14
  Speaker 5: If you want to barrel head, talk to us, because we know I've got a barrel head.
• 1:36:25
  Speaker 3: But with that said, uh, you can check us out in Instagram, facebook, youtube and acts.
• 1:36:33
  Speaker 3: Check us out on all the major podcast formats.
• 1:36:37
  Speaker 3: I heart, uh, I heart Apple, spotify and any other format that you listen to.
• 1:36:48
  Speaker 3: So remember, good friends equal good times.
• 1:36:56
  Speaker 3: Wait, good whiskey and good bourbon equals good times and good friends.
• 1:37:02
  Speaker 3: And drink and drive, drink responsibly and live your life dangerously.
• 1:37:09
  Speaker 3: Little Stevo is going to take us out.
• 1:37:15
  Speaker 5: She is All right.
• 1:37:17
  Speaker 5: Thanks everybody, cheers.
• 1:37:19
  Speaker 5: Thanks for tuning in, thanks for watching.
• 1:37:21
  Speaker 5: We appreciate you all.
• 1:37:22
  Speaker 5: We appreciate everyone.
• 1:37:26
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 1:37:31
  Speaker 2: Oh, don't ask why.
• 1:37:34
  Speaker 2: Oh, don't ask why.
• 1:37:36
  Speaker 2: Show me the way to the next whiskey bar.
• 1:37:42
  Speaker 2: Oh, don't ask why.
• 1:37:44
  Speaker 2: Oh, don't ask why.
• 1:37:47
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:37:55
  Speaker 2: I tell you we must die.
• 1:37:58
  Speaker 2: I tell you, I tell you, I tell you we must die.