Latest / The Scotchy Bourbon Boys / Rising Stars in Whiskey: The Penelope Bourbon Journey and Tasting Experience

Transcript

Rising Stars in Whiskey: The Penelope Bourbon Journey and Tasting Experience · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon, we'll be right back.
• 1:48
  Speaker 1: We're here to have fun.
• 2:39
  Speaker 3: Alright, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight holding out hope that CT's gonna come in, but not sure yet.
• 2:53
  Speaker 3: I am going to, I'm just making sure.
• 2:56
  Speaker 3: Okay, that transfer happened Tonight.
• 2:58
  Speaker 3: We are doing Penelope.
• 3:00
  Speaker 3: Initially, when I set this up I had Patrick Berry sent an email asked from Luxco, and we know Wendy Pevich, who is the brand ambassador for Penelope really well, and then also I know Danny a little bit Palaci.
• 3:21
  Speaker 3: He basically is their master blender.
• 3:24
  Speaker 3: I've met him two or three times since.
• 3:27
  Speaker 3: You know we've had conversations and whatnot.
• 3:29
  Speaker 3: Now Michael, I've just briefly met him, but you know they are Penelope and we'll go into the history and everything.
• 3:49
  Speaker 3: But we've had a lot of what would you say?
• 3:51
  Speaker 3: We've had a lot of experience with them and some because Wendy Pevevich she basically has been a really good friend of ours From the time I met her at the barrel pick for Penelope a couple years ago.
• 4:03
  Speaker 3: I was down there with them and they came up and then Michael did it Not Michael but Danny did a tasting for us and that's where I got to meet everybody and that really was a cool experience that we had.
• 4:20
  Speaker 3: But got to meet Wendy and I've seen Wendyendy at everywhere.
• 4:23
  Speaker 3: She's the brand ambassador for penelope, but you know, as an ambassador they're all over doing everything.
• 4:29
  Speaker 3: So that's really kind of cool how much uh brand stuff that they do.
• 4:35
  Speaker 3: Uh, and I'm excited for this tonight, hopefully.
• 4:39
  Speaker 3: When I first started, I when uh, barry not barry but patrick sent these up, uh, I sent out samples to both ct and super nash 200 milliliters because I didn't really I really wanted to do this podcast.
• 4:54
  Speaker 3: So then this week I was like, do you guys want to do it?
• 4:57
  Speaker 3: And they said yes and they both were going to make it, but Super Nash has to work.
• 5:03
  Speaker 3: I'm going to send out an APV after the podcast for him.
• 5:07
  Speaker 3: And then also one of the guys asked me one thing real quick on YouTube.
• 5:17
  Speaker 3: It was the Super Bowl is coming up, not this weekend but the following weekend.
• 5:22
  Speaker 3: He got the Eagles and the Chiefs and they asked me what I'm looking at as far as this that goes.
• 5:27
  Speaker 3: And I'm going to be quite honest I I've been a fan of both the teams, both the Eagles and the Chiefs, all year long.
• 5:34
  Speaker 3: Saquon Barkley is phenomenal.
• 5:36
  Speaker 3: I love him.
• 5:37
  Speaker 3: I had him on my both my fantasy teams.
• 5:40
  Speaker 3: He just does did a great job.
• 5:41
  Speaker 3: I had him on both my fantasy teams.
• 5:43
  Speaker 3: He just did a great job.
• 5:44
  Speaker 3: And then also Patrick Mahomes we have here.
• 5:47
  Speaker 3: We have DraftKings and all the sports betting you can do, and I pretty much did good the last two years because of the Kansas City Chiefs and I don't usually lose when I'm betting on them and betting on Patrick Mahomes and all the stuff.
• 6:02
  Speaker 3: He's going to do Same thing, and so it was a good year for that.
• 6:05
  Speaker 3: So I think I'm going to go with the Chiefs that's who I'm going to be rooting for but I really think the Eagles, with that number one defense, has a chance.
• 6:13
  Speaker 3: I just think that Mahomes just knows how to win and that's why I'm going with that.
• 6:19
  Speaker 3: But anyways, let's get back to tonight's podcast of the Scotchy Bourbon Boys, penelope.
• 6:27
  Speaker 3: But I'll just cover a couple of things.
• 6:29
  Speaker 3: I'm still trying to stall out to get CT in here.
• 6:32
  Speaker 3: I don't know if he's going to be able to make it, but we're already 20 minutes into this and he's not here.
• 6:38
  Speaker 3: So there's a good chance.
• 6:49
  Speaker 3: He probably won't make it and I'm going to be doing this on my own, but I am excited for this because, uh, uh, the evolution of how it went.
• 6:52
  Speaker 3: But remember wwwscotchiepervinboyscom for all things scotchy bourbon boys.
• 6:53
  Speaker 3: You can get a t-shirt like this and a glenn karen.
• 6:56
  Speaker 3: We're bundling them, uh, as a deal.
• 6:59
  Speaker 3: So if you're interested in a t-shirt and a glenn, contact me I will get that to you.
• 7:05
  Speaker 3: Um, chimpy fella says what we sipping on.
• 7:10
  Speaker 3: We're sipping on penelope tonight.
• 7:12
  Speaker 3: Uh, there, now, remember, we're on facebook, instagram, youtube x and hoping to be on tiktok soon if the changes happen.
• 7:20
  Speaker 3: We are also on all the major podcast formats Apple, spotify, iheart.
• 7:27
  Speaker 3: We're on Amazon, google.
• 7:33
  Speaker 3: I mean, it's just, it's crazy how many different places we are.
• 7:36
  Speaker 3: If you listen to podcasts, we're on a pod, pod, pod com.
• 7:40
  Speaker 3: It's just there's some podcasts, that's what it pod pod, cam, pod or something.
• 7:49
  Speaker 3: Anyways, it doesn't matter.
• 7:51
  Speaker 3: But no matter where you listen, like, listen, subscribe, comment and leave good feedback.
• 7:58
  Speaker 3: We need you.
• 7:59
  Speaker 3: We definitely need you guys.
• 8:01
  Speaker 3: Feedback.
• 8:01
  Speaker 3: We need you.
• 8:01
  Speaker 3: We definitely need you guys.
• 8:04
  Speaker 3: It's just like the bigger this gets, the more people that we see, the more stuff that we're doing.
• 8:09
  Speaker 3: We're super excited.
• 8:10
  Speaker 3: The YouTube just keeps growing.
• 8:15
  Speaker 3: The Facebook is just the amount of views that we get on each podcast through the groups.
• 8:20
  Speaker 3: We want to thank everybody in all the whiskey groups who watch us and we really appreciate everybody out there.
• 8:26
  Speaker 3: We do this and we do this with honesty.
• 8:29
  Speaker 3: We will tell you that nobody likes all bourbons and all whiskeys.
• 8:35
  Speaker 3: Everybody has different things in their palates.
• 8:38
  Speaker 3: Just because I don't like a bourbon or a whiskey doesn't mean that it's bad, that it was made bad.
• 8:43
  Speaker 3: It just means that's not my palate.
• 8:51
  Speaker 3: But what we like about it is all you guys out there with the same palates.
• 8:52
  Speaker 3: I know that I have a palate similar to Greg Schneider's, because I think I have never not liked a thing that he's made.
• 9:01
  Speaker 3: I'm not a huge rye fan, but his rise were fantastic.
• 9:05
  Speaker 3: Uh, yeah, just everything.
• 9:07
  Speaker 3: Uh, all this stuff.
• 9:08
  Speaker 3: And so, uh, I can't wait till greg gets on to the next, uh, the next endeavor and cheers to that, and hopefully we'll have him on.
• 9:19
  Speaker 3: Uh, but at the same time, you know, right now, two of my favorite distillers are looking.
• 9:26
  Speaker 3: Uh, one's just starting out again and the other one's looking where to go.
• 9:30
  Speaker 3: So cheers to that uh podcast in the chicago, bourbon and american whiskey junkies.
• 9:37
  Speaker 3: Facebook for you, since there were issues earlier.
• 9:41
  Speaker 3: Thank, thank you there, john, for posting Everybody out there if you can share this while we're live anywhere.
• 9:47
  Speaker 3: Anyhow, whatever you do, greatly appreciate it while you're listening because, honestly, facebook has just been kind of all of a sudden there for a while.
• 9:58
  Speaker 3: They're letting me go and do stuff, and then I started and now all of a sudden they got me.
• 10:04
  Speaker 3: They're starting up things that I was doing for the last year.
• 10:08
  Speaker 3: All of a sudden there's a problem with it, and this is how facebook and youtube and all these these social medias work.
• 10:15
  Speaker 3: But you gotta work within the parameters because this is the world we live in.
• 10:18
  Speaker 3: So, as long as I get you guys on that, everybody's listening once again, everybody.
• 10:24
  Speaker 3: Uh, if you're drinking on something and you just stopped in, make sure you let us know, all right.
• 10:29
  Speaker 3: So, uh, I gave him 25 minutes.
• 10:34
  Speaker 3: I'm hoping he can pop in, all right.
• 10:38
  Speaker 3: So what I going to do is, before I actually start getting into, you know, because CT and Matt Lyson went down to Dublin, which is right outside of Columbus, and there was an event we were invited to for Penelope.
• 10:58
  Speaker 3: We were invited by Wendy.
• 10:59
  Speaker 3: She sent it off.
• 11:00
  Speaker 3: I sent it to them.
• 11:01
  Speaker 3: They were able to go.
• 11:03
  Speaker 3: I wasn't.
• 11:04
  Speaker 3: I was at a podcast that I had tried to schedule for two years.
• 11:07
  Speaker 3: I was able, and it was five minutes from my house in two hours and five minutes.
• 11:10
  Speaker 3: It wasn't, but I went, you know when, when I was seeing everybody there uh, it was.
• 11:15
  Speaker 3: I was very sad that I couldn't go.
• 11:17
  Speaker 3: Uh, wish I was there.
• 11:19
  Speaker 3: Ann Dimmick from OHLQ and her husband James, also Matt, and CT went and then, you know, went, everybody was there, pictures of Michael and Danny, and they were talking about I believe it's called Project X.
• 11:36
  Speaker 3: I don't know a lot about it.
• 11:37
  Speaker 3: I haven't been able to talk to ct since last thursday, uh, about it.
• 12:02
  Speaker 3: But we got this estate.
• 12:03
  Speaker 3: Uh's how I want to say, yeah, uh, he is the owner and when he and his wife carrie, uh, I'm pretty sure I'm, I'm just, you know, I'm gonna make sure um, we're expecting their first child.
• 12:19
  Speaker 3: Uh, they want, he wanted to make a spirit that celebrated the birth and it was a girl and they named her Penelope, so Penelope together.
• 12:52
  Speaker 3: Now they started in New Jersey against all odds, because that's not a lot of places where people start whiskey brand and they were buying MGP from MGP, which is now Ross and squib.
• 13:10
  Speaker 3: Now there's a lot of brands out there that bought and buy from MGP.
• 13:19
  Speaker 3: I know that Rosewood, bourbons and Ryes are MGP, can be, they do a Contexian version, but their Indiana one is definitely MGP.
• 13:33
  Speaker 3: You've got Smoke Wagon MGP, you've got New Lou MGP.
• 13:39
  Speaker 3: I mean there's lots and lots of brands that blend.
• 13:45
  Speaker 3: I know that blends MGP whiskey together.
• 13:51
  Speaker 3: I know that MGP was part of Watershed down at the start and there's so many different places Dayton Barrel Works, there's so many different.
• 14:05
  Speaker 3: You know that's.
• 14:05
  Speaker 3: They became a brand launcher.
• 14:07
  Speaker 3: But I'll even give you a new riff which was kentucky, indiana and ohio blend and one of them was mgp.
• 14:17
  Speaker 3: And then when that, when new, it was called OKI Ohio, kentucky, indiana, and they did that while they built their distillery and then it was such a popular brand when they went to become New Riff they were able to sell that brand off and it's still produced today.
• 14:36
  Speaker 3: So there's a lot of MGP.
• 14:38
  Speaker 3: It's in Lawrenceburg, indiana, right across the river from Kentucky.
• 14:42
  Speaker 3: So you can't, you know, from nature's standpoint, in my opinion, the limestone, the water, the river, everything is.
• 14:53
  Speaker 3: You know, it's the same as Buffalo Trace or whatever.
• 14:56
  Speaker 3: So they produced for a long time.
• 15:00
  Speaker 3: They've been producing for a long time.
• 15:02
  Speaker 3: They were producing during Prohibition.
• 15:05
  Speaker 3: I know that that distillery was raided by Remus.
• 15:13
  Speaker 3: Remus was getting a lot of whiskey out of it.
• 15:15
  Speaker 3: It was Ross and Squid back then and then it became MGP and MGP has set up a great marketing program.
• 15:21
  Speaker 3: I know that Old Elk is they used and took one of MGP's distillers, greg, and he met.
• 15:32
  Speaker 3: He then went there with his own what would you say stash that he had distilled and was ready to go, and they made a brand out of it and they still distill it and send it out.
• 15:47
  Speaker 3: So MGP has.
• 15:48
  Speaker 3: What's really cool is Ross Cornelison, who is now the master distiller at 1792.
• 15:55
  Speaker 3: He also came from Ross and Squibb, so that's really cool.
• 16:01
  Speaker 3: It's a big distillery.
• 16:02
  Speaker 3: It's one that I really need to get to.
• 16:04
  Speaker 3: I need, I have not been there.
• 16:06
  Speaker 3: I even know Dark Arts with Macaulay Minton.
• 16:09
  Speaker 3: He goes there and picks out his barrels.
• 16:11
  Speaker 3: It's crazy.
• 16:12
  Speaker 3: But all these different brands were being produced and when you think about it, what's what?
• 16:18
  Speaker 3: The main crazy aspect of it was that you know MGP was just pumping it out and all these brands Penelope with Danny.
• 16:32
  Speaker 3: I've always felt they did a really good job.
• 16:35
  Speaker 3: Plus, they were willing to do that marketing.
• 16:37
  Speaker 3: They came into Ohio when they were getting released.
• 16:40
  Speaker 3: Penelope just didn't sit on the shelf, it moves.
• 16:45
  Speaker 3: And then they also produced enough to keep it on the shelf, which was really nice.
• 16:50
  Speaker 3: And they have different brands.
• 16:52
  Speaker 3: I mean they've got Double Oak.
• 16:54
  Speaker 3: I mean there's so many different brands that they've come out and different ideas and they're so creative.
• 16:58
  Speaker 3: But, mgp, when they, they and then had purchased luxco, and when they purchased luxco that came with limestone branch and they, they did that.
• 17:11
  Speaker 3: Well then luxco bought penelope.
• 17:16
  Speaker 3: Okay, but they, when they bought penelope, they basically bought them with the idea of let's, instead of have them struggling to buy barrels and really working and building and going slowly, let's buy them.
• 17:33
  Speaker 3: Okay.
• 17:33
  Speaker 3: Super Nash is on tonight.
• 17:36
  Speaker 3: He's having to work, so he's just checking in from time to time.
• 17:40
  Speaker 3: So that's okay.
• 17:41
  Speaker 3: Thank you, nash, in from time to time, so that's okay.
• 17:43
  Speaker 3: Thank you, nash, for saving as much as you could.
• 17:49
  Speaker 3: So, with Penelope and Danny and Michael and you know that was fan they basically bought them out.
• 17:59
  Speaker 3: So they went from struggling people I believe the actual buyout was 110 with incentives up to another 110 million upfront and then another 105 million with incentives if they hit the things in 2025, which is now.
• 18:21
  Speaker 3: So that's 200 of what I heard was $216 million.
• 18:25
  Speaker 3: And now they, but they also they also Danny and Michael were stayed on and Wendy also as the brand ambassador and now, instead of they had the strength of MGP behind them.
• 18:50
  Speaker 3: This is the only brand that MGP has bought of their you know, of who was buying their stuff, and it's really kind of cool when you think about it.
• 18:59
  Speaker 3: So the strength of this company has gotten really a big background.
• 19:06
  Speaker 3: They now have the ability to make a lot more and get this.
• 19:12
  Speaker 3: This is the brand of you know that they're putting out that mgp it's it's what mgp?
• 19:17
  Speaker 3: But they still are using danny, michael and the same, the same core people.
• 19:23
  Speaker 3: Danny now gets to talk to him a little bit.
• 19:26
  Speaker 3: It's a lot different to, it's a lot easier, not having so much pressure, but he's blending on a larger scale, and said that it's been coming out pretty good.
• 19:35
  Speaker 3: So I have an old one when they weren't owned by mgp or and they were this.
• 19:44
  Speaker 3: But this is, uh, a barrel strength that I picked up and, um, let me get, let's get technical here.
• 19:52
  Speaker 3: Thomas Anderson says they've been doing a good job with their brands in the last few years.
• 20:03
  Speaker 3: There's no doubt about it.
• 20:04
  Speaker 3: I wish, thomas, you would have picked up that Havana, because I got it.
• 20:11
  Speaker 3: And so this barrel strength was I picked this up for a podcast and it's corn, rye wheat malted barley, so it's a four grain.
• 20:22
  Speaker 3: It was 115.8 proof.
• 20:25
  Speaker 3: Uh, 57.6 abv and this was batch 11 on the four grain and it is um, after it's been sitting there for a couple, a little bit.
• 20:37
  Speaker 3: Uh, honestly fantastic.
• 20:40
  Speaker 3: So I going to put that in this nice Kinsey Penelope drinking glass.
• 20:46
  Speaker 3: We're always going to highlight different ways to drink.
• 20:49
  Speaker 3: I prefer usually a Glen, but I have no problem with the Kinsey.
• 20:55
  Speaker 3: There's lots of them out there and this is the one that I got with the Penelope pee on.
• 21:00
  Speaker 3: So I'm drinking that tonight with this barrel strength, so I'm liking it.
• 21:12
  Speaker 3: Um, someone asked the age, and it's always three years or older, but I never felt that when you're dealing with I've had some four-year, three-year bourbon that's every bit as good as seven, so that's not a problem.
• 21:39
  Speaker 3: All right.
• 21:40
  Speaker 3: So the one that I'm going to get into now, and I do believe, well, I can do this, so I almost want to barrel bash this at a different time.
• 21:50
  Speaker 3: Bang, barrel, bang.
• 21:52
  Speaker 3: Sorry there, this is the new one that just got released here in ohio and it's the havavana.
• 22:00
  Speaker 3: Now the Havana for Penelope.
• 22:02
  Speaker 3: And when we were at the event the event that me and CT and Rachel went to at the speakeasy.
• 22:11
  Speaker 3: Danny wasn't there, but Rachel was not.
• 22:15
  Speaker 3: Rachel Wendy was there and she's the one that with the hors d'oeuvres and the pours and what she told us about everything.
• 22:25
  Speaker 3: It was a sensory extravaganza, but I knew that Havana was coming out.
• 22:31
  Speaker 3: Our good friend Matt Lyson, from Cleveland on the Rocks, loves Rio, which is a rum cast finish, but this is a straight bourbon whiskey finished in maple syrup and rum barrels for a double cast finish.
• 22:45
  Speaker 3: So that is really in its Cooper spirits, penelope.
• 22:52
  Speaker 3: So this one is takes our straight whiskeys on a world tour, pairing Penelope with unique casts from around the world Inspired by neon lights, warm, humid nights and mambo beats.
• 23:07
  Speaker 3: Havana finishes our straight bourbon whiskey in rum barrels renowned for their molasses, confection and tropical sweetness.
• 23:20
  Speaker 3: Let the flavors transport you to the charm of old havana.
• 23:27
  Speaker 3: So there you go, and then maple syrup too.
• 23:33
  Speaker 3: There you go, finish their straight bourbon whiskey in rum barrels and then it gets double cast into maple syrup.
• 23:45
  Speaker 3: I mean, let's see what's the proof on this.
• 23:47
  Speaker 3: This one is 95 proof, 94.6, and this is the first batch of Havana.
• 23:53
  Speaker 3: So there you go.
• 23:54
  Speaker 3: I'll just quick give you guys a review on this because, pick this up, it was there, I knew about it and I'm just like I pulled the trigger.
• 24:10
  Speaker 3: All right, so there's the Havana.
• 24:14
  Speaker 3: Let's see, it's so good.
• 24:29
  Speaker 3: I mean that is delicious.
• 24:32
  Speaker 3: You get the little bit of the rum-ness, but then you get the maple syrup and, like I said, who doesn't like maple syrup?
• 24:42
  Speaker 3: Okay, or bourbon barrel maple syrup, it's fantastic.
• 24:49
  Speaker 3: And so when you put the rum barrel finish into the maple syrup, it only I mean it takes you on a ride that your brain.
• 24:59
  Speaker 3: There's nothing like it.
• 25:00
  Speaker 3: And it's 95 proof.
• 25:02
  Speaker 3: That's what it said.
• 25:04
  Speaker 3: And at 95 proof, this drinks 80 proof.
• 25:09
  Speaker 3: I mean this is drinkable, this is so drinkable.
• 25:13
  Speaker 3: So anybody have this out there.
• 25:18
  Speaker 3: Anybody had it before, because it's pretty damn good.
• 25:23
  Speaker 3: Yeah, if you're, if you are, that is a bridge bourbon for finished bourbons.
• 25:37
  Speaker 3: I think it's one of the better finished bourbons.
• 25:57
  Speaker 3: I've always said I would be a pirate.
• 25:59
  Speaker 3: Um, I like what greg has done with his rum barrel finishes those, but those tend to be more bourbon or rye forward with rum as an accent.
• 26:11
  Speaker 3: This is more like a 50-50 thing.
• 26:14
  Speaker 3: It could even be 60-50.
• 26:19
  Speaker 3: The rum so the reason why you pick up, that's always the what would you say, the sting when you're drinking rum.
• 26:36
  Speaker 3: It has a starchy wood aspect of rum that's on the, usually with the flavors of the vanilla and everything.
• 26:57
  Speaker 3: Well, that's there instead of the spice of the whiskey and then there's a maple flavor in it along with that rum.
• 27:07
  Speaker 3: That is just.
• 27:10
  Speaker 3: That's a third.
• 27:13
  Speaker 3: Third and third balance.
• 27:16
  Speaker 3: So it's a very well-balanced whiskey, very unique.
• 28:06
  Speaker 3: So I definitely would recommend it.
• 28:08
  Speaker 3: I don't know, not a long hug, I mean a finish, not a long finish.
• 28:17
  Speaker 3: It's good, all right.
• 28:18
  Speaker 3: So we are going to get to.
• 28:19
  Speaker 3: Obviously, we're 50, 30, 40 minutes in.
• 28:28
  Speaker 3: Ct's not going to be joining us Kind of sad a little bit because they all both have samples, so now they get to drink their samples alone.
• 28:39
  Speaker 3: Um, but this is something I said I would do for patrick berry.
• 28:42
  Speaker 3: Uh, he sent me the samples.
• 28:44
  Speaker 3: Uh, as a podcaster, you like to get, have people of brands send you samples and let you let them know what you um like all right, if you want, want to start a bit, just rerun some of these products directly in the manufacturer.
• 29:00
  Speaker 3: Oh, we're in somebody from Yaroslav Yaroslav.
• 29:06
  Speaker 3: And then guys ask yes, I will answer your question a little bit later, if you hang around.
• 29:12
  Speaker 3: It's like what you said, mr Motorsports.
• 29:19
  Speaker 3: It happens all the time.
• 29:21
  Speaker 3: So we are going to do so.
• 29:26
  Speaker 3: We got the nine year here and the 10 year of the estate collection.
• 29:34
  Speaker 3: Now I was told by Matt Lyson that the 9-year was better, but CT thought the 10-year was better.
• 29:45
  Speaker 3: But I will tell you, I'm going to put these two up against each other and we will start our old Louisville whiskey company.
• 29:58
  Speaker 3: Old Louisville is in Louisville, kentucky.
• 30:02
  Speaker 3: You got to go see Amin Karr.
• 30:05
  Speaker 3: He owns the Old Louisville Whiskey Company.
• 30:09
  Speaker 3: He just put in his brand new copper.
• 30:14
  Speaker 3: Still, you should go in and check that out.
• 30:18
  Speaker 3: It's kind of cool.
• 30:19
  Speaker 3: But uh, amin was an ex uh liquor store owner who bought a lot of barrels and at one point, uh, he figured that out and thought why don't I start my own brand?
• 30:31
  Speaker 3: And he does some unique stuff down there.
• 30:35
  Speaker 3: Um, one of his.
• 30:36
  Speaker 3: He likes to get stuff and age it.
• 30:39
  Speaker 3: He's been around for a little bit.
• 30:40
  Speaker 3: Uh, one of the one of the really, really good things that he does is he loves to put out high proof, can put out some 140 proofs and he loves to put out whiskey that has age on it nine year, seven year, uh, 17 year.
• 30:59
  Speaker 3: We've tasted it when we're down there.
• 31:01
  Speaker 3: But the coolest thing is, if you go down, amin will show you around and he loves to get into his barrel stock with you.
• 31:09
  Speaker 3: So great experience.
• 31:11
  Speaker 3: And you gotta check out amin down at old louisville whiskey company if you're in the louisville area.
• 31:18
  Speaker 3: Um, fantastic, but uh, that he sponsors are and I gotta get the.
• 31:25
  Speaker 3: I forgot the, the barrel banger hammer.
• 31:30
  Speaker 3: I'm getting it over here, folks, I got it.
• 31:34
  Speaker 3: Here is the barrel banger hammer.
• 31:37
  Speaker 3: Uh, let's see.
• 31:38
  Speaker 3: Are we getting them?
• 31:39
  Speaker 3: More or less, this much is held for review.
• 31:41
  Speaker 3: Great, we're getting some holding for review messages because some people are not very nice and that's really kind of sad.
• 31:49
  Speaker 3: All right, so I should probably oh, I could barrel bang them both, but that means that I gotta pull in one more glen.
• 32:02
  Speaker 3: Which one?
• 32:07
  Speaker 3: These are not my brand.
• 32:10
  Speaker 3: Oh, I could do.
• 32:11
  Speaker 3: Yeah, I could do a river root kinsey.
• 32:17
  Speaker 3: No, let's just do two glens.
• 32:19
  Speaker 3: I'm gonna pull that, I'm sure?
• 32:22
  Speaker 3: Oh well, we could use our sponsor glenn of the spirit of french lick.
• 32:28
  Speaker 3: I got all right, so I'm gonna be having one in each and I will barrel bash them both.
• 32:36
  Speaker 3: We'll do a double barrel.
• 32:37
  Speaker 3: Bash this one here.
• 32:40
  Speaker 3: Let's talk about the Penelope estate collection, because that is kind of a cool thing that they're putting out.
• 32:46
  Speaker 3: What I love what Penelope is doing is this creativity with the stock.
• 32:50
  Speaker 3: Now that they are able to do that, penelope single barrel uncovers the character that lies within our finest age stocks.
• 32:58
  Speaker 3: Each barrel, unique in profile, is hand-selected from various warehouses and floors after a decade of aging.
• 33:08
  Speaker 3: This is a 10-year mash bill.
• 33:13
  Speaker 3: All right, we got to get into the light.
• 33:15
  Speaker 3: Um, this is 60 corn barley malt four percent and rye 36 percent.
• 33:29
  Speaker 3: It was, the date was, it was 12-21-13, warehouse floor J-5, barrel pen 24-81, non-chilled filtered.
• 33:47
  Speaker 3: This is 105 proof.
• 33:50
  Speaker 3: So there we go, bottled in Lawrenceville, indiana, indiana.
• 33:55
  Speaker 3: So there's the 10-year pour that all right.
• 34:02
  Speaker 3: And then, god, that smells.
• 34:12
  Speaker 3: I really I've smelt them, but because I had to pour the samples, but I have not actually.
• 34:25
  Speaker 3: So this is the blend of straight bourbon whiskey, nine year.
• 34:29
  Speaker 3: So this is not a single barrel.
• 34:31
  Speaker 3: This is not a single barrel.
• 34:31
  Speaker 3: So this one Penelope Private Select Annual Release explores new and unique expressions of our straight bourbon whiskey blends using the finest of our aged barrel stock.
• 34:44
  Speaker 3: From hand selecting the barrels to creating each blend, private Select strives to showcase the best in all of us.
• 34:55
  Speaker 3: It is 74 corn, 1% wheat, 5% barley and 20% rye.
• 35:05
  Speaker 3: Batch 24-201, non-chilled, filtered.
• 35:09
  Speaker 3: There you go 101.2 proof.
• 35:12
  Speaker 3: So one's a single barrel and one's a batch.
• 35:15
  Speaker 3: So a single barrel.
• 35:17
  Speaker 3: Everybody knows you pick it.
• 35:19
  Speaker 3: It's based off.
• 35:20
  Speaker 3: What it is is what it is.
• 35:21
  Speaker 3: That's the 10 year and this nine year is a bunch of the.
• 35:26
  Speaker 3: It could have older whiskey in it, but the youngest whiskey in it is a nine and they blended it and this is more towards what danny would be looking for, because he's making it taste the way he wants to make it taste.
• 35:41
  Speaker 3: So let's put that back here and that right there.
• 35:44
  Speaker 3: Still, okay, so this is really kind of cool.
• 35:51
  Speaker 3: Now let me explain the old louisville whiskey company barrel banging uh review chart.
• 36:00
  Speaker 3: We base it off of nose, body, taste, finish.
• 36:06
  Speaker 3: We will wait.
• 36:09
  Speaker 3: We wait our scale to be higher for the taste and the finish because I think it's more important where you can give them five bangs each and the nose and the body.
• 36:27
  Speaker 3: You can give a total of four bangs each for a perfect score of 18, but one of the categories if it's exceptional you can give an extra barrel bang, which is called a butt up up.
• 36:42
  Speaker 3: You got to figure that one out by listening to past podcasts, so all right.
• 36:49
  Speaker 3: So here is my barrel-banging hammer and let's get on with this.
• 37:00
  Speaker 3: I got the two right here.
• 37:03
  Speaker 3: Patrick Berry, thank you so much for sending up these samples.
• 37:07
  Speaker 3: I really, really appreciate it.
• 37:08
  Speaker 3: Wish CT was joining us.
• 37:11
  Speaker 3: But yes, I'm sorry, mr Motorsports, that you can't actually reach into the screen and take it out, but if you got something you know, pour along.
• 37:24
  Speaker 3: Or in the future we do post about a day in advance and a lot of the stuff you can pick up and drink along with us.
• 37:32
  Speaker 3: So, all right, cheers for the 10 years.
• 37:35
  Speaker 3: Well, let's start off with the Low Word Proof 101.
• 37:38
  Speaker 3: The nose on both of these are just spectacular.
• 37:46
  Speaker 3: It's what bourbon should smell like.
• 37:48
  Speaker 3: In this one, here you get a toasted oak smell, along with a little bit of a red apple.
• 38:07
  Speaker 3: And then what is that?
• 38:13
  Speaker 3: I'm trying to pick that that smell up is not what, would that be?
• 38:20
  Speaker 3: Marmalade?
• 38:26
  Speaker 3: All right, so the nine.
• 38:27
  Speaker 3: These have been open now for a good amount.
• 38:36
  Speaker 3: That's beautiful.
• 38:38
  Speaker 3: The oak is perfect.
• 38:43
  Speaker 3: It's almost like you can that one percent wheat makes a difference, but the higher corn level, I really like that mash bill.
• 38:51
  Speaker 3: I would say, if I was to do a mash bill in the future, I think uh, I think it was 70 corn.
• 39:01
  Speaker 3: Let's see what that mash bill was.
• 39:03
  Speaker 3: Uh, put those away.
• 39:05
  Speaker 3: I'll hit that one again.
• 39:07
  Speaker 3: Let's see.
• 39:10
  Speaker 3: Is that the 10 or the 9?
• 39:11
  Speaker 3: This is 10, I know that which is a much higher rye.
• 39:16
  Speaker 3: This mash bill was 74 corn, 20 rye, 1 wheat and 5 barley.
• 39:23
  Speaker 3: I mean the.
• 39:25
  Speaker 3: I think the wheat is making a difference.
• 39:27
  Speaker 3: I really like that.
• 39:35
  Speaker 3: Nice Good.
• 39:39
  Speaker 3: Look at what it does.
• 39:40
  Speaker 3: Look at those long legs in that glass.
• 39:44
  Speaker 3: All right, clear your palate.
• 39:48
  Speaker 3: Here we go.
• 39:50
  Speaker 3: Here we go, go.
• 40:25
  Speaker 3: This has a little bit more floral nose and more instead of a.
• 40:31
  Speaker 3: So the 10 drinks like a barrel proof there's some good things going on in there, that that apple comes through.
• 40:42
  Speaker 3: There's a little bit of cinnamon, little bit of the oak, the age on these.
• 40:49
  Speaker 3: So a lot of times when you're dealing with MGP in its younger stages, a lot of the.
• 40:58
  Speaker 3: So this is not going forward picking up those big Kentucky caramels.
• 41:06
  Speaker 3: It's picking up the oak and the toast and the little bit of that apple.
• 41:13
  Speaker 3: This one has a little bit apple pie, both of them.
• 41:21
  Speaker 3: As far as bourbons, very, very good.
• 41:26
  Speaker 3: And if you see the estate collection, 10 or 9, so now I know that someone Matt was telling me he thought the 9 was better than the 10.
• 41:38
  Speaker 3: So I'm going to have to.
• 41:39
  Speaker 3: I'm going to do the rating system on this again after I taste it through.
• 41:43
  Speaker 3: So it's exactly the same on the nose for the nine year.
• 42:06
  Speaker 3: I'm gonna have to do drunk math because it's just like we just had someone from Russia.
• 42:12
  Speaker 3: I'm sorry, I can't translate.
• 42:13
  Speaker 3: Maybe, walker, you can jump across and try and translate the foreign thing for me.
• 42:23
  Speaker 3: That would be great.
• 42:24
  Speaker 3: If you can't, that's also I would say.
• 42:27
  Speaker 3: Honestly, this one is the nose on them both.
• 42:33
  Speaker 3: Let me see because, all right, I've got that much.
• 42:40
  Speaker 3: Let's roll that baby around.
• 42:43
  Speaker 3: One good thing about a glen is it can be, you can really aerate it.
• 42:48
  Speaker 3: You can put it on its side, roll it, pick it up, wait for the viscosity to roll off back in.
• 42:56
  Speaker 3: Okay, well, let's see what that's doing.
• 42:59
  Speaker 3: Wow, that's one of the biggest drips I think I ever saw go down, but this is dripping in a way a thinner, where the viscosity on the 9-year is insane.
• 43:12
  Speaker 3: That's a 101.
• 43:15
  Speaker 3: But you know, danny, let's see what's happened.
• 43:21
  Speaker 3: Yeah, the body on that is a little bit different.
• 43:25
  Speaker 3: I can't translate because I can't copy their text.
• 43:28
  Speaker 3: Okay, no problem, I love that glass that looks like.
• 43:33
  Speaker 3: So.
• 43:35
  Speaker 3: The glass is a glen karen, it's a crystal glen karen.
• 43:37
  Speaker 3: It is the ultimate whiskey tasting glass.
• 43:40
  Speaker 3: There is the kinsey, which has the penelope logo on it, which is kind of cool too.
• 43:45
  Speaker 3: So, um, that is cool.
• 43:47
  Speaker 3: Uh, all right.
• 43:49
  Speaker 3: So, once again, the nose I am going to basically both of them are good, these estate collection noses.
• 44:05
  Speaker 3: I mean, I'm going to say the one I like better is the 10-year, because it's apple pie opposed to apple.
• 44:15
  Speaker 3: And I mean, honestly, if you don't care about, if you guys don't really care about getting you know and I'm sorry on YouTube that there's a screen because we're supposed to have a guest and that's the only way I can get the guest on.
• 44:33
  Speaker 3: But since there's no guest, well, I mean, let's just get up and finish this off without the guests, so I'll put myself on there.
• 44:41
  Speaker 3: It's a better view, that's for sure.
• 44:43
  Speaker 3: I'll slide this over and I'll put this in here.
• 44:50
  Speaker 3: Yeah, to finish up the YouTube, let's go see.
• 44:55
  Speaker 3: All right, come on.
• 44:59
  Speaker 3: All right, let's see.
• 45:00
  Speaker 3: Yeah, that's looking good.
• 45:02
  Speaker 3: You guys don't need to see the screen.
• 45:05
  Speaker 3: All right, there we go.
• 45:07
  Speaker 3: How's that, guys on YouTube?
• 45:09
  Speaker 3: Sorry about that.
• 45:15
  Speaker 3: On the rest of the podcasts, I think I'm not too far gone as far as oh, we're getting close, that's good.
• 45:23
  Speaker 3: I would say.
• 45:24
  Speaker 3: There's both of them.
• 45:28
  Speaker 3: I can't give them, I can't penalize either one.
• 45:33
  Speaker 3: I enjoy both the noses and I would say, if I had to pick between the two, I'm going to give the butt up and I can't give it a butt up because it's not super exceptional but the witchcloth.
• 45:48
  Speaker 3: So I'm going to give them both a four on the barrel-banging Old Louisville Whiskey Company rating of the nose.
• 45:57
  Speaker 3: So we did a four.
• 46:04
  Speaker 3: So is that glass?
• 46:05
  Speaker 3: You know where that glass is available?
• 46:08
  Speaker 3: Mr Motorsports, right here contacting me.
• 46:12
  Speaker 3: Mr Motorsports, right here contacting me.
• 46:21
  Speaker 3: Uh, if you're on Facebook, you can messenger me or I will.
• 46:23
  Speaker 3: Uh, I will try and get a message.
• 46:23
  Speaker 3: You is, if, hopefully, you could be on and I basically will.
• 46:27
  Speaker 3: If you're in the United States, I ship and you can get one of these awesome scotchie bourbon boy, glen Cairns.
• 46:33
  Speaker 3: I can get those for you.
• 46:34
  Speaker 3: So just if you leave in the thing your number, I will text you and we can get that going.
• 46:44
  Speaker 3: So just leave me your number.
• 46:46
  Speaker 3: All right, so we gave both of them a four.
• 46:49
  Speaker 3: So let's go on to the body.
• 46:51
  Speaker 3: Now I'm gonna say I don't.
• 46:53
  Speaker 3: I really want to say I can't believe the 10 year 105, let's see.
• 47:02
  Speaker 3: And the nine year.
• 47:04
  Speaker 3: In the glass, the nine years winning.
• 47:06
  Speaker 3: There's no doubt.
• 47:08
  Speaker 3: What it does is it's got these thick legs.
• 47:11
  Speaker 3: All of a sudden they just start falling off.
• 47:12
  Speaker 3: These are a little bit thinner, so in the glass, the nine years winning as far as the body now, the body to me, uh is.
• 47:23
  Speaker 3: The body to me is how much you can have a crappy tasting bourbon or whiskey and it can have a five, a butt up bump.
• 47:34
  Speaker 3: Body is how much it fills your mouth when you drink it.
• 47:37
  Speaker 3: Does it go just on your tongue, roof of your mouth, under your tongue, cheeks, how much?
• 47:45
  Speaker 3: That's to me what the body is, plus the viscosity of what it does in the glass.
• 47:50
  Speaker 3: Those are the two things.
• 47:51
  Speaker 3: So I'm going to see what the body is on the night.
• 47:53
  Speaker 3: It's delicious, it's great and it hits when you're talking body.
• 48:09
  Speaker 3: It gets to the cheeks, the cinnamon's into the cheeks.
• 48:14
  Speaker 3: It's not a butt up up, because there's butt up ups that really light the cheeks up.
• 48:20
  Speaker 3: The disc goes roof of your mouth, under your tongue, back of your throat, everything and your cheeks are lighting up.
• 48:26
  Speaker 3: Now on the 10.
• 48:27
  Speaker 3: Body, on both these Are fours On the barrel banging scale Of four On the barrel banging scale of four.
• 48:54
  Speaker 3: Yes, we do Japanese whiskey.
• 49:00
  Speaker 3: We do it once or twice a year and I enjoy Japanese whiskey.
• 49:06
  Speaker 3: I've got a couple.
• 49:08
  Speaker 3: Usually it happens in February or March.
• 49:12
  Speaker 3: It will be our first one, but that would be something let's see.
• 49:17
  Speaker 3: Unfortunately I'm outside in the outside in the united states, but I hoped it could be colorado or youtube.
• 49:24
  Speaker 3: Yeah, I can ship there when you get there.
• 49:26
  Speaker 3: But yes, glenn, karens are available on Amazon.
• 49:32
  Speaker 3: But definitely when you move to the United States, make sure that.
• 49:43
  Speaker 3: So, matt, I'm glad that you joined us.
• 49:47
  Speaker 3: Thank you, I'm doing the 10.
• 50:02
  Speaker 3: So far, if I had to do the nose, the apple pie that I'm pulling off on the 10 here on the nose, as opposed to the apple, the red apple I'm pulling off, even though they're both equally as their fours out of four, but I give it a bump on the category to the 10, but I will say they're equal on.
• 50:21
  Speaker 3: Oh yeah, better late than never, but they're equal on the body, because the 10-year has weight a little bit more into your cheeks.
• 50:33
  Speaker 3: The 9-year gets into your cheeks.
• 50:35
  Speaker 3: But the 9-year performs much better viscosity-wise in the glass than the 10-year in the glass.
• 50:42
  Speaker 3: It's a little thinner legs, so I give them a tie on that.
• 50:47
  Speaker 3: So now, just more reason to have more's.
• 50:54
  Speaker 3: See the 10 year.
• 50:56
  Speaker 3: I mean, I understand, the 10 year is a single barrel, the nine year is danny's blend.
• 51:04
  Speaker 3: So catching me up to speed there, uh, matt, uh, can you tell us a little bit?
• 51:11
  Speaker 3: Matt, just type up what the X project was, because I really wanted to get down there with you guys but I had the podcast at Jervasi and I really had to do that.
• 51:21
  Speaker 3: So, matt, he went down with Danny and Ann and CT and I missed out.
• 51:28
  Speaker 3: He didn't.
• 51:29
  Speaker 3: And honestly, let us know what the X.
• 51:33
  Speaker 3: Just type up what the.
• 51:34
  Speaker 3: I didn't, I didn't know what they were.
• 51:36
  Speaker 3: You know they were talking about it.
• 51:38
  Speaker 3: Tell us a little bit about it and then I'll read it, if you could put that in in the comments.
• 51:44
  Speaker 3: So now we go to, we're going to go to.
• 51:49
  Speaker 3: We got no's.
• 51:50
  Speaker 3: Now we're going to the real categories taste and finish.
• 51:52
  Speaker 3: Now, taste wise, let's do this.
• 51:56
  Speaker 3: The nine-year A lot of caramel, some vanilla, then to oak.
• 52:11
  Speaker 3: A lot of caramel, some vanilla, then to oak.
• 52:20
  Speaker 3: Now the oak affects the finish, and that's not tobacco and that's not chocolate.
• 52:36
  Speaker 3: It not tobacco, it's leather.
• 52:37
  Speaker 3: It's got a leather finish.
• 52:38
  Speaker 3: I'm kind of getting this finish down.
• 52:40
  Speaker 3: I was working on the finish because I still could taste the leather.
• 52:54
  Speaker 3: There you go, all right, so let's do the 10 is excelling.
• 53:33
  Speaker 3: I gotta see.
• 53:34
  Speaker 3: So the nine out of five.
• 53:48
  Speaker 3: I'm going to give the taste a three.
• 53:59
  Speaker 3: The reason why I'm giving it a three is I pick up a little bit of.
• 54:09
  Speaker 3: I pick up the initial.
• 54:11
  Speaker 3: There's a nice caramel off the front and then a little bit of the apple mid palate, but then it goes to leather and then leather goes into the thing.
• 54:23
  Speaker 3: So it's a three.
• 54:25
  Speaker 3: It's three out of five.
• 54:26
  Speaker 3: I mean, we are on it's not on it's above, it's on the good side of taste.
• 54:32
  Speaker 3: It's on the good side of taste.
• 54:46
  Speaker 3: Now, the taste of there's a little bit of caramel and then a little bit of the apple pie and it goes to not leather, it goes to dark chocolate and then the finish is dark chocolate and it is the darkest of chocolates with almost no sugar.
• 55:07
  Speaker 3: It is cacao.
• 55:17
  Speaker 3: You know those dark chocolate ones, that type of thing.
• 55:18
  Speaker 3: Let's see, dude, you're advised.
• 55:19
  Speaker 3: Yeah, yes, all right.
• 55:19
  Speaker 3: So I give the flavor on this because not a lot of it's, it's good, but I'm going to give this taste a four on the 10.
• 55:38
  Speaker 3: So four, 12, 11, with one more category to finish.
• 55:49
  Speaker 3: I'm not a fan, matt, of that leather.
• 55:55
  Speaker 3: I don't mind it, but I don't want that to be the last thing that I taste.
• 56:04
  Speaker 3: We'll do it one more time.
• 56:11
  Speaker 3: Up against the dark chocolate, now that's much sweeter.
• 56:22
  Speaker 3: The apples, after doing that, now the apple, the apple with the leathers.
• 56:29
  Speaker 3: There it's just up the length of the finish.
• 56:33
  Speaker 3: There's no bitterness.
• 56:34
  Speaker 3: It's funny how things can affect you.
• 56:37
  Speaker 3: I will give the finish four out of five on the nine, a 16 out of 18 on the nine here.
• 56:47
  Speaker 3: Fuck it, drink it, I'll get a drink out.
• 56:54
  Speaker 3: So Matt was telling me the X-Pop project is TGE tasting of four new barrel finishes.
• 57:06
  Speaker 3: The base four grain is the base white label you find in the store.
• 57:19
  Speaker 3: Second was the orla rosa sherry cask from spain and the third was a cognac cask.
• 57:23
  Speaker 3: God, there's my mouse.
• 57:24
  Speaker 3: I gotta see more on that.
• 57:25
  Speaker 3: Come on, where's there?
• 57:30
  Speaker 3: You are all right, see more, okay.
• 57:32
  Speaker 3: The fourth was px sherry barrels.
• 57:34
  Speaker 3: It walks you through each finish and they ask you your favorite to put out the new finishes.
• 57:41
  Speaker 3: So in other words, you were, you were part of what they were going to do and that's really kind of cool.
• 57:50
  Speaker 3: The X project is they are asking people around the country to come and help them decide what they're going to put out as far as their finishes.
• 58:05
  Speaker 3: What was your favorite, matt?
• 58:08
  Speaker 3: That's really kind of cool.
• 58:09
  Speaker 3: That's really kind of cool.
• 58:17
  Speaker 3: I do not have Rio, matt.
• 58:18
  Speaker 3: I think you drank all the Rio.
• 58:20
  Speaker 3: That's how that works, all right, so we got to finish up the finish on 10.
• 58:33
  Speaker 3: Okay, the 10, I like the finish.
• 58:41
  Speaker 3: I'm gonna have to give that.
• 58:44
  Speaker 3: So I give the 10 a five on the finish.
• 58:54
  Speaker 3: So we differ a little bit, matt.
• 58:57
  Speaker 3: Now I will.
• 58:58
  Speaker 3: I understand that you.
• 59:03
  Speaker 3: I'd like you to come taste these right here with me, because these have been open a good week and a half, because I had to send samples to CT and Super Nash.
• 59:20
  Speaker 3: They have 200.
• 59:21
  Speaker 3: I sent them both 200 milliliter samples to do this podcast.
• 59:25
  Speaker 3: They were both in on Sunday and neither one was able to join me tonight, so I'm a little bit depressed.
• 59:34
  Speaker 3: So the rating system on these Penelopes at 100% and you'll have to agree with me, right, matt?
• 59:44
  Speaker 3: You're saying the 9 was good in the 10.
• 59:46
  Speaker 3: The 9 was better than the 10, but you liked both.
• 59:50
  Speaker 3: I'm saying the 10's better than 9, but I mean I gave this a 16 out of 18 and a 17 out of 18.
• 59:59
  Speaker 3: The Penelope 10 won for me based off of I like dark chocolate and then in the end that finished after drinking and evolving these two in the tastings there was some caramel with the dark chocolate.
• 1:00:14
  Speaker 3: So that's not a milk duck but that is like for me is heaven.
• 1:00:20
  Speaker 3: I almost gave it a butt up up on the five to give it a perfect score of 18.
• 1:00:25
  Speaker 3: But both these estate collection penelopes, uh, are right there where I want bourbon to be.
• 1:00:33
  Speaker 3: Uh, when you're when you are reviewing, uh, when you're when you are reviewing, sometimes you get some things that you know it's with a little bit more age it's even going to be better.
• 1:00:50
  Speaker 3: It's already good.
• 1:00:51
  Speaker 3: Nine overall was a great pour at the bar, but the 10 would be better if there was a cigar with it.
• 1:00:57
  Speaker 3: The oak would be a better accented.
• 1:01:00
  Speaker 3: I'm telling you, the oak on the 10 on this single barrel of this 10 maybe there's it's a different barrel, but the oak on the barrel on this 10 year was dark chocolate.
• 1:01:14
  Speaker 3: There wasn't oak where the nine was, where I was picking up the oak, but so that's really kind of cool.
• 1:01:27
  Speaker 3: So I hope y'all enjoyed this podcast tonight.
• 1:01:32
  Speaker 3: Uh, I will stay on a little bit for Facebook and YouTube, but we are going to end up.
• 1:01:38
  Speaker 3: So everybody on Facebook and YouTube, especially Mahan, everybody on Facebook and YouTube.
• 1:01:47
  Speaker 3: You can stay and we're going to talk a little bit.
• 1:01:49
  Speaker 3: I'll watch more, whatever, but I'm going to end right now the podcast for everybody on the audio, so we'll get this going tonight.
• 1:02:02
  Speaker 3: Uh, thank you so much, uh wendy pavevich, uh, and then also uh patrick berry for sending these bottles.
• 1:02:13
  Speaker 3: Uh, penelope, the brand of MGP.
• 1:02:19
  Speaker 3: Now, really, I believe what you guys are, what's happening with Danny and Michael and what's happening with Ross and Squibb and how you guys are promoting this.
• 1:02:30
  Speaker 3: This brand has gone to a different level.
• 1:02:33
  Speaker 3: You guys are doing some experimental stuff that is going to hammer the hell out of how awesome your brand is.
• 1:02:45
  Speaker 3: So, uh, great, great, great whiskey to taste tonight.
• 1:02:52
  Speaker 3: Uh, I appreciate it.
• 1:02:53
  Speaker 3: Plus, you throw in what I picked up, uh, yesterday with the havana and um, I'm all in on penelope, there's no doubt about it.
• 1:03:02
  Speaker 3: So, once again in the barrel banging old louisville whiskey company sponsored segment, uh, the 10 year pulls in uh 17 out of 18 and uh nine year pulls a 16 out of 18, and that's our score.
• 1:03:22
  Speaker 3: So, wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 1:03:27
  Speaker 3: You can get glenn karens, you can get t-shirts and sometimes you can get bourbon balls, but the bourbon ball sold out so fast this year it was insane.
• 1:03:37
  Speaker 3: We made double the amount and it was gone before you knew it.
• 1:03:40
  Speaker 3: Um, but also remember we are on facebook, instagram, youtube and x and then hopefully coming up on tiktok.
• 1:03:53
  Speaker 3: I'm hoping everything goes good for that.
• 1:03:56
  Speaker 3: And then also remember to on all the podcast formats iHeart, spotify and Apple Plus.
• 1:04:04
  Speaker 3: Also, if you really want, it's like Podcorn.
• 1:04:08
  Speaker 3: I mean, wherever you listen to a podcast, we're on that podcast format.
• 1:04:14
  Speaker 3: But remember like, listen, subscribe, comment and leave good feedback.
• 1:04:18
  Speaker 3: It's very important for us.
• 1:04:20
  Speaker 3: Uh, give us a five-star rating on apple if you're there.
• 1:04:23
  Speaker 3: And also remember good bourbon equals good times and good friends.
• 1:04:32
  Speaker 3: Drink responsibly, don't drink and drive.
• 1:04:36
  Speaker 3: And remember to live your life uncut and unfiltered.
• 1:04:43
  Speaker 3: Little Steve-O will take us out.
• 1:04:57
  Speaker 4: Oh, show me the way to the next whiskey bar.
• 1:05:02
  Speaker 4: Oh don't ask why.
• 1:05:04
  Speaker 4: Oh don't ask why.
• 1:05:07
  Speaker 4: Show me the way to the next whiskey bar.
• 1:05:13
  Speaker 4: Oh, don't ask why.
• 1:05:15
  Speaker 4: Oh don't ask why.
• 1:05:18
  Speaker 4: Oh don't ask why.
• 1:05:18
  Speaker 4: For if we don't find the next whiskey bar, I tell you we must die.
• 1:05:27
  Speaker 4: I tell you, we must die.
• 1:05:29
  Speaker 4: I tell you, I tell you.
• 1:05:32
  Speaker 4: I tell you, we must die.