Latest / The Scotchy Bourbon Boys / Savoring the Charms of C923: A Elijah Craig Barrel Proof Bourbon Tasting Adventure

Transcript

Savoring the Charms of C923: A Elijah Craig Barrel Proof Bourbon Tasting Adventure · 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
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• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcast, including Spotify, google Podcast and Amazon.
• 1:44
  Speaker 3: Yep, it died.
• 1:46
  Speaker 3: Haha, there we go.
• 1:48
  Speaker 3: Let's see if I can get this just played.
• 1:51
  Speaker 3: Let's see what happens.
• 1:52
  Speaker 3: There we go.
• 1:53
  Speaker 3: We'll just play it off of this Little tinny Wooo.
• 3:01
  Speaker 3: That was Kenny Fuller of the Luca Mariano Old Americana Band.
• 3:07
  Speaker 3: Thank you, kenny, for doing that theme song.
• 3:10
  Speaker 3: I gotta check out where I'm at here.
• 3:11
  Speaker 3: And he was talking about having fun and we're gonna have some fricking fun tonight.
• 3:16
  Speaker 3: I don't want to swear right off the bat as far as that gets you flagged, but once again we're here.
• 3:23
  Speaker 3: Tonight.
• 3:23
  Speaker 3: We are doing Elijah Craig Barrelproof Batch C923.
• 3:36
  Speaker 3: Now that is a very interesting number that I'll get into in a little bit.
• 3:42
  Speaker 3: But we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all your Scotchy Bourbon Boy info and merchandise.
• 3:50
  Speaker 3: We've got these great Glen Carons.
• 3:52
  Speaker 3: We've got Scotchy Bourbon Boys t-shirt.
• 3:55
  Speaker 3: We got Bourbon Balls.
• 3:56
  Speaker 3: The Bourbon Balls have been delayed a little bit because my wife has a cold that she's just getting over, so we're gonna make the batch when she.
• 4:02
  Speaker 3: You just don't want to make a batch when somehow that you.
• 4:06
  Speaker 3: It just makes no sense to do something like that.
• 4:09
  Speaker 3: So we'll be getting those out soon.
• 4:11
  Speaker 3: Remember we're on all the podcast formats.
• 4:13
  Speaker 3: We are on Apple Podcasts, iheart, spotify, beezer, twitch.
• 4:21
  Speaker 3: We're also on Alexa.
• 4:25
  Speaker 3: If you ask her to play the Scotchy Bourbon Boys or if you ask Siri also, she will play the Scotchy Bourbon Boys podcast Tonight.
• 4:39
  Speaker 3: We're live and very excited.
• 4:41
  Speaker 3: What's been going on?
• 4:42
  Speaker 3: We've got a decent amount of people who are live Facebook and YouTube.
• 4:45
  Speaker 3: So the Facebook people if you're there and you want to chime in on this, feel free.
• 4:50
  Speaker 3: But we are going to cover Heaven Hill, elijah Craig, barrel Proof and the overall aspect of Barrel Proof and what ways of different Getting it.
• 5:04
  Speaker 3: The Scotchy Bourbon Boys.
• 5:06
  Speaker 3: September 13th no, september, I believe it was September 11th we did a podcast with Down at Heaven Hill in Bardstown.
• 5:21
  Speaker 3: We did a Barrel Pick down there.
• 5:24
  Speaker 3: We did it with Bernie Lubbers and the Scotchy Bourbon Boys were completely, completely together.
• 5:31
  Speaker 3: I don't know what happened to this microphone.
• 5:33
  Speaker 3: I don't know why it's not over.
• 5:35
  Speaker 3: Okay, we were completely together at this podcast and it was very exciting.
• 5:41
  Speaker 3: Okay, I'm just going to see if I can get the whole thing to come over more.
• 5:45
  Speaker 3: Let's just see if I can just get the whole thing, without it tipping over, to come closer.
• 5:50
  Speaker 3: There you go.
• 5:52
  Speaker 3: Now that's working for me.
• 5:54
  Speaker 3: I can sit here and do what I got to do talk to you and sound good at the same time.
• 6:00
  Speaker 3: We did that Barrel Pick.
• 6:02
  Speaker 3: We were down there the week before for Kentucky Bourbon Festival and that pick was a blast.
• 6:09
  Speaker 3: Every single Scotchy Bourbon Boys, whiskey, ct, myself, tiny, roxy and Supernash were all there.
• 6:18
  Speaker 3: But along with that we had Sherry, supernash's wife his new bride at the time and then also we had Sheila and she came down and that's Whiskey's wife and we were all on that pick with Bernie Lebers.
• 6:37
  Speaker 3: There was eight of us total and we really had.
• 6:41
  Speaker 3: You can check out what's happening.
• 6:44
  Speaker 3: I will be releasing a video of that a little bit.
• 6:47
  Speaker 3: I've been working on that.
• 6:47
  Speaker 3: I just got out the Kentucky Bourbon Festival recap video if you want to see what that was like.
• 6:53
  Speaker 3: But we did that particular podcast and it was what would you say?
• 7:01
  Speaker 3: It was a very.
• 7:03
  Speaker 3: It was what would you say?
• 7:05
  Speaker 3: That Barrel Pick was a pretty big success.
• 7:08
  Speaker 3: I was very excited.
• 7:09
  Speaker 3: I liked our pick.
• 7:12
  Speaker 3: When it comes to now, I was reading a lot of critiques this time on the Elijah Craig Barrel Proof and the different batches.
• 7:20
  Speaker 3: Let's go into really quick what the numbering system is A, b and C stands for the three batches.
• 7:28
  Speaker 3: So there's three batches a year and those batches come out and then after each one is the month and the year.
• 7:38
  Speaker 3: So this year, right now, c923 stands for the third batch.
• 7:43
  Speaker 3: It came out September of 23.
• 7:45
  Speaker 3: Usually, like, the A batch is 123, and the B batch is 523, the May release, but if it would come out in April it would be 423.
• 7:59
  Speaker 3: So the 23 stands for the year it was released.
• 8:02
  Speaker 3: It's very simple.
• 8:03
  Speaker 3: So when you look at these Barrel Proof labels, not only are you going to find out the proof, you're going to find out the year, but you're going to find out the batch, which means that's the year and month this was released.
• 8:16
  Speaker 3: These Barrel Proofs are released throughout the week at them here in Ohio.
• 8:22
  Speaker 3: They're released not daily, but throughout the months that they're released at the gift shop.
• 8:32
  Speaker 3: Now this particular batch, this C923, is unique because up until this year, the age statement on it was 12 years, meaning that the youngest bourbon in the Liza Craig barrel proof was 12 years.
• 8:51
  Speaker 3: So that's what's going on for that.
• 8:54
  Speaker 3: Now our pick was for a single barrel was a nine year.
• 8:59
  Speaker 3: So we were excited about that.
• 9:01
  Speaker 3: It wasn't a 12, like whatever.
• 9:03
  Speaker 3: But we're very happy with the barrel that we picked because when we picked it it was eight years and like 10 months, but it's been.
• 9:12
  Speaker 3: It's still four or five months before they actually bottle it.
• 9:16
  Speaker 3: So it's going to hit nine year for us and we were pretty excited about that.
• 9:20
  Speaker 3: But this put, this particular release that we're tasting tonight, c923, is a hundred and thirty three proof.
• 9:27
  Speaker 3: A lot of them it's the hundred and thirty three proof is an extremely high proof.
• 9:33
  Speaker 3: Bourbon for a barrel proof.
• 9:35
  Speaker 3: Now, if you get into the 140s, that's hazmat.
• 9:37
  Speaker 3: I mean, I'm not.
• 9:39
  Speaker 3: I could drink that, but not a huge fan of it.
• 9:42
  Speaker 3: I like 130s is a comfort zone.
• 9:46
  Speaker 3: I don't like to leave, but I prefer usually low 120s on my barrel proofs.
• 9:51
  Speaker 3: I like that.
• 9:52
  Speaker 3: With the higher you get in the 120s, some of the spiciness or whatever, I'm not sure if I'm always on board with that.
• 9:59
  Speaker 3: Some are really good.
• 10:00
  Speaker 3: I mean it's when it's a barrel pick, it's a single barrel.
• 10:03
  Speaker 3: But these are batches.
• 10:04
  Speaker 3: These are mixed barrels to create batches big enough to distribute across the United States.
• 10:11
  Speaker 3: But when you think about making a batch with a 12 year and up, that's pretty cool.
• 10:18
  Speaker 3: But at the same time, when they took the statement away this year, everybody was worried when they came out with I believe the May release was 11 years, seven months, and everybody's like, see, I told you it's going to go lower and lower and lower and that wasn't the case, elijah Craig, I mean, just because it's 11 year, seven months doesn't mean there's 12, 13, 14, 15 years.
• 10:41
  Speaker 3: It can all be in there.
• 10:43
  Speaker 3: It's a batch.
• 10:44
  Speaker 3: But you can't.
• 10:45
  Speaker 3: You could tell everybody, but that's not what they do here.
• 10:48
  Speaker 3: They just tell you what the age statement is, and that one was 11 years, seven months and, quite frankly, some of the batches before this year.
• 10:58
  Speaker 3: For me, with Elijah Craig, the problem I have is the pepper.
• 11:02
  Speaker 3: Not now, some people love that pepper.
• 11:05
  Speaker 3: This is myself personally, so just the aspect of my personal palate.
• 12:06
  Speaker 3: It's like I keep getting texts tonight.
• 12:08
  Speaker 3: I shouldn't even, but because I'm monitoring they're coming up, but because I basically ain't, I'm not a fan of that pepper that happens at the back of the palate.
• 12:19
  Speaker 3: So that's what happens for me.
• 12:21
  Speaker 3: That pepper causes all the flavors to disappear.
• 12:25
  Speaker 3: They're just fried out.
• 12:26
  Speaker 3: So I just got to turn down my.
• 12:32
  Speaker 3: Okay, let's flip off.
• 12:34
  Speaker 3: Sorry, I'm going to flip that off.
• 12:38
  Speaker 3: There we go.
• 12:38
  Speaker 3: So that pepper, oh, super Nash is watching, if they say so Okay, pick was.
• 12:47
  Speaker 3: He thought that was a good pick.
• 12:48
  Speaker 3: So I don't know what to do.
• 12:52
  Speaker 3: My daughter is texting me, so but, the pepper a lot of times fries out the flavor for me, so I'm not a huge fan of light.
• 13:02
  Speaker 3: I like the Elijah Craig toasted more than I like the barrel proofs.
• 13:07
  Speaker 3: I do like some barrel proofs.
• 13:09
  Speaker 3: Oh, don't get me wrong.
• 13:10
  Speaker 3: There's three batches a year, folks, and if you try to get them all which as a podcaster I usually end up you end up with a lot of clipped bottles of Elijah Craig barrel proof and Elijah Craig posted and Elijah Craig everything.
• 13:24
  Speaker 3: My Elijah Craig collection, I believe, is 27 separate bottles between 18 and all the barrel proofs and all the everything there is.
• 13:34
  Speaker 3: And the small batch is the special labels that I've got.
• 13:37
  Speaker 3: So Elijah Craig is kind of a cool thing.
• 13:39
  Speaker 3: I enjoy it, it's great.
• 13:40
  Speaker 3: The small batch is great for making old fashions.
• 13:45
  Speaker 3: I think that's one of the better.
• 13:49
  Speaker 3: So the Elijah Craig barrel proof that we did on our pick was we've had.
• 13:56
  Speaker 3: We had two of the three barrels that we had were very, very good, but one was on profile with the pepper and it was a higher.
• 14:05
  Speaker 3: I believe it was a 127.9 proof.
• 14:09
  Speaker 3: And then there was a 120.7 proof which wasn't directly on profile but where it was off profile.
• 14:17
  Speaker 3: 100% is that it was off profile on the pepper.
• 14:23
  Speaker 3: I was so happy this one we called the our pick, we called Honey Heaven and we called it Scotchy Bourbon Boys Honey Heaven because it had a very rich honey front flavor.
• 14:37
  Speaker 3: That was that the pepper was.
• 14:39
  Speaker 3: So there was a little bit of pepper but it was like 5% instead of 80% and a lot of the Elijah Craig barrel proofs are, and so the honey really came through.
• 14:51
  Speaker 3: But then there was brown sugar and then there was corn pops and I mean it was just a fantastic pick.
• 15:02
  Speaker 3: Initially when we did it we weren't sure, but then we blinded it.
• 15:07
  Speaker 3: When we blinded it, it between the eight of us.
• 15:10
  Speaker 3: It was six to two.
• 15:11
  Speaker 3: So between eight people, six people picked the one and it was pretty cool, pretty cool.
• 15:21
  Speaker 3: So anyways, let's get to the aspect of this C9, c923.
• 15:30
  Speaker 3: 923, it was released.
• 15:33
  Speaker 3: We were at Kentucky Bourbon Festival.
• 15:35
  Speaker 3: They pre-released it.
• 15:36
  Speaker 3: So this is C923.
• 15:39
  Speaker 3: That means it was released in September of 23.
• 15:43
  Speaker 3: We were there September, we were there the whole week.
• 15:47
  Speaker 3: It was not yet released.
• 15:50
  Speaker 3: When we were at the Distillery the first time and the C923 really spread around the Bourbon Festival, everybody was talking about it.
• 15:58
  Speaker 3: This one is 13 years.
• 16:02
  Speaker 3: 13 years, seven months old, almost 14 years.
• 16:06
  Speaker 3: It is 133 proof folks.
• 16:09
  Speaker 3: So this festival actually I don't know how to get that off my computer but it's gonna keep digging because there's a conversation going on which just is distracting in its own way.
• 16:26
  Speaker 3: But let's go back to the C923.
• 16:30
  Speaker 3: When it just went around the whole festival, everybody's like you gotta taste it.
• 16:34
  Speaker 3: It was.
• 16:35
  Speaker 3: They were tasting it at the Bourbon in the Air, which is the kickoff on that Thursday night before the Bourbon Festival starts, and everybody's there, all the master distillers.
• 16:47
  Speaker 3: Connor O'Driscoll was there.
• 16:49
  Speaker 3: You had, you had all the master distillers there, but Connor was there serving up this Barrel Proof C9.
• 16:57
  Speaker 3: And Matt Mayer said you gotta taste that.
• 17:01
  Speaker 3: It's so good, it's 133 and it's 13 years seven.
• 17:06
  Speaker 3: So they got rid of the stigma that they were gonna start doing it younger.
• 17:13
  Speaker 3: It is now older than 12 years.
• 17:17
  Speaker 3: So the youngest part of this batch was 13 years seven months and it's 133 proof.
• 17:24
  Speaker 3: I mean they gotta be picking some intense barrels for this to keep you know.
• 17:29
  Speaker 3: It goes in at 125.
• 17:31
  Speaker 3: You're trying to make a batch that maintains that 133.
• 17:35
  Speaker 3: That's not the easiest thing to do.
• 17:37
  Speaker 3: So this particular batch, I'm very excited.
• 17:42
  Speaker 3: Now One of the cool things is about this particular batch of C923 is when I got home I opened it and had a sip.
• 17:54
  Speaker 3: It was good, but I knew I wanted to before I podcasted about this.
• 17:58
  Speaker 3: I wanted this bottle to sit a little bit.
• 18:00
  Speaker 3: I find on Barrel Proofs, if you open them and let them sit a month or two and you come back to them, flavors are insane.
• 18:09
  Speaker 3: So and then on this particular one, I got it out and I poured this probably a half hour ago.
• 18:15
  Speaker 3: So this has been in my glass.
• 18:17
  Speaker 3: All the astringent flavors of that Barrel Proof, that high octane of 133, have evaporated and what I got in my glass is this dark, dark, dark.
• 18:30
  Speaker 3: I mean this is dark amber.
• 18:33
  Speaker 3: I mean this is a dark wood.
• 18:35
  Speaker 3: This is a 13 year seven, but it's got some.
• 18:38
  Speaker 3: And when you roll it around, let's roll it on the.
• 18:43
  Speaker 3: I could do it.
• 18:44
  Speaker 3: I did a right amount of pour.
• 18:46
  Speaker 3: Roll that Glen Caron back and forth, get it there, get it going look at that, I'm not even spilling it and get that, pick that up.
• 18:54
  Speaker 3: It sticks to that glass.
• 18:56
  Speaker 3: It's sticking and you could see a thin film at the top where it was rolling around and it kind of starts to break.
• 19:04
  Speaker 3: But it still has not released from the glass.
• 19:07
  Speaker 3: So you are talking about a long time hugging that viscosity, hugging the sides of this Glen Caron.
• 19:14
  Speaker 3: What Glen Caron?
• 19:15
  Speaker 3: Now they're appearing, not that they're dripping, they're just breaking apart on the side of the glass.
• 19:22
  Speaker 3: It's really kind of cool how it does that.
• 19:26
  Speaker 3: Yeah, I gotta do some better cleaning of my Glen Carons, because this one needed to be polished.
• 19:32
  Speaker 3: But as we go, we're still letting it sit.
• 19:35
  Speaker 3: I'm just gonna let it sit and then take a look at what happens, how those legs run down.
• 19:40
  Speaker 3: I mean, it's just sticking on the side.
• 19:44
  Speaker 3: So this is a very oily oily.
• 19:48
  Speaker 3: I'm just wow.
• 19:51
  Speaker 3: Still hasn't let go.
• 19:55
  Speaker 3: Usually that kind of thing will just go anyways, I do All right.
• 20:07
  Speaker 3: So very thick in the glass, the visc.
• 20:10
  Speaker 3: Oh there it starts to break.
• 20:11
  Speaker 3: It's starting to break with long, long, thick legs.
• 20:14
  Speaker 3: So there we go.
• 20:17
  Speaker 3: Now the nose on this is spectacular.
• 20:23
  Speaker 3: So it's been in the glass for a good long time.
• 20:25
  Speaker 3: So I'm gonna tell you the nose is caramel, brown sugar, hazelnut there's a definite hazelnut and some cherry.
• 20:38
  Speaker 3: When I first poured it I picked up some banana, but I'm not picking that up, I'm picking up a little bit of chocolate.
• 20:47
  Speaker 3: So they're just the whole gamut of what's happening in there and it's like I'm gonna see, I got a rag, a bar rag right down here.
• 21:02
  Speaker 3: Let's see if I can polish this Glen Karen up and see what happens.
• 21:07
  Speaker 3: I'm just kind of like trying to.
• 21:10
  Speaker 3: There's the legs that really helped to polish it.
• 21:23
  Speaker 3: It was all on the outside.
• 21:24
  Speaker 3: Folks Inside seems to be doing pretty good.
• 21:28
  Speaker 3: All right, there you go.
• 21:30
  Speaker 3: That stuck so long and I'm trying to show people on the podcast.
• 21:38
  Speaker 3: It's just like, oh my God, I just can't believe they're doing this in the middle of my podcast.
• 21:45
  Speaker 3: I don't know, I've muted it on my phone, but okay, so we gotta take the sound down on.
• 21:55
  Speaker 3: There we go.
• 21:57
  Speaker 3: I muted it on.
• 21:58
  Speaker 3: Hopefully it doesn't happen anymore.
• 22:00
  Speaker 3: All right, so really it took a long time to put those legs in the glass.
• 22:05
  Speaker 3: I mean it is, it's doing some of the most long.
• 22:09
  Speaker 3: I mean there's one leg that's so long it looks like it cracked the glass.
• 22:13
  Speaker 3: Anyways, the Viscassee is there, the nose is spectacular.
• 22:18
  Speaker 3: I'm really enjoying this.
• 22:20
  Speaker 3: Now, 133 proof.
• 22:23
  Speaker 3: I don't know how everybody feels about this, but normally this isn't for everybody.
• 22:27
  Speaker 3: This does not drink 133.
• 22:30
  Speaker 3: I'm gonna explain why.
• 22:31
  Speaker 3: So this drinks like a 120, 119 barrel proof.
• 22:47
  Speaker 3: It doesn't have a lot of heat, not a lot of pepper either.
• 22:53
  Speaker 3: I mean, who would think so?
• 22:56
  Speaker 3: The pepper probably is a direct result to some, of the age of that bourbon Now the one and then the barrel, and how well the barrel reacts to the bourbon within that particular barrel.
• 23:11
  Speaker 3: But what was really cool about it is that I took a mouthful and I breathed in and all I got was pure butterscotch.
• 23:21
  Speaker 3: And right now I'm getting buttery, buttery milk dud.
• 23:33
  Speaker 3: There's a milk dud aspect, little bit of chocolate, a little bit of caramel and it's very buttery.
• 23:40
  Speaker 3: I mean it's at first front palate, cherry hazelnut.
• 23:53
  Speaker 3: There's some cherry caramel and a little bit of pepper.
• 24:00
  Speaker 3: Towards the back palate.
• 24:02
  Speaker 3: I mean this is a complex, very, very, very good what would you say?
• 24:10
  Speaker 3: Very, very good batch, unlike anything that I've ever tasted on a barrel pick or on a barrel proof other than similar to like our barrel pick of, not in taste and flavor, but in absence of heat and spice.
• 24:33
  Speaker 3: Now, don't get me wrong.
• 24:35
  Speaker 3: It's got warmth Right now.
• 24:37
  Speaker 3: It's warming me.
• 24:39
  Speaker 3: That hug is beautiful and there's a little bit of spiciness.
• 24:44
  Speaker 3: But with that proof you expect way more pepper and you don't get it.
• 24:48
  Speaker 3: It's actually there's some vanilla in there too.
• 24:58
  Speaker 3: Now there was some chocolate on the finish right there, more chocolate than what I was getting before, less caramel.
• 25:10
  Speaker 3: So sitting in, you know I would on this one.
• 25:14
  Speaker 3: This one is a zipper, there's no doubt about it, everybody.
• 25:18
  Speaker 3: But if I was to rate this on the level of most of the single, most of the barrel proofs that I come across with Elijah Craig I probably would rate in the 70s.
• 25:35
  Speaker 3: This one I gotta say low 90.
• 25:41
  Speaker 3: I mean this actually could.
• 25:46
  Speaker 3: It goes against everything but taste wise.
• 25:53
  Speaker 3: It's there right now for the Scotchy Bourbon Boys.
• 25:59
  Speaker 3: It deserves to be in the conversation A 133 proof that's available to everybody as far as, and then it's 84.99.
• 26:09
  Speaker 3: I mean, it's not an expensive, it's not.
• 26:12
  Speaker 3: You know, it's not 159, it's not 179, it's 84.99.
• 26:16
  Speaker 3: It used to be 79.99.
• 26:18
  Speaker 3: That's what I thought I was buying, my initial pick four.
• 26:25
  Speaker 3: But I made sure, clarified it's not like it's a cheap bourbon, but it sat in the youngest bourbon in this batch, sat in a barrel for 13 points, 13 years, seven months, and all of it is high proof.
• 26:43
  Speaker 3: So, in other words, when you're doing a high proof, when you're doing a high proof batch, you're not watering it down.
• 26:51
  Speaker 3: If there's anything that's proven, anything about whiskey is although you know flavor has everything to do with it and you can do, you can get whiskey or bourbon at a lower proof, but when you add water, that water is money because you have more of it and you can sell more bottles.
• 27:16
  Speaker 3: So it's just that simple.
• 27:17
  Speaker 3: So if you drop this 133, let's just say to the normal 94 and you pull out, you know 20,000 more bottles out of the batch because it's a large batch or I don't know how many.
• 27:30
  Speaker 3: But let's just say you're going to make that much more money, but they're not.
• 27:35
  Speaker 3: This is a hundred.
• 27:35
  Speaker 3: This is something they let age for 13 years seven months and then didn't water it down and sold it at a reasonable price.
• 27:45
  Speaker 3: I mean I just it's a barrel proof.
• 27:47
  Speaker 3: It's 13 years.
• 27:49
  Speaker 3: I don't know how much.
• 27:50
  Speaker 3: When you get into that age statement that this has 13 years, seven months, how many places are letting that go for under $100?
• 27:58
  Speaker 3: Up the door it's $91.
• 28:00
  Speaker 3: I mean you can't go wrong.
• 28:02
  Speaker 3: I mean just, it's just that simple.
• 28:04
  Speaker 3: This is honestly.
• 28:07
  Speaker 3: I would give this a 93 out of 100.
• 28:10
  Speaker 3: I'm not barrel bashing it tonight, but if I was barrel bashing I think it would be on the level the nose is going to get up, but up up.
• 28:17
  Speaker 3: So I give the nose a five.
• 28:20
  Speaker 3: If we're talking fucking body, there's a little bit of cinnamon too.
• 28:28
  Speaker 3: This evolves in your glass and every time you take a different sip, our spirit of French lick William Dalton pick in your mouth.
• 28:39
  Speaker 3: That evolved in the bottle.
• 28:42
  Speaker 3: Every time you took another pour it tasted a little bit different.
• 28:45
  Speaker 3: This is evolving in the glass as I go through it.
• 28:49
  Speaker 3: I mean it has something different every single time.
• 28:52
  Speaker 3: Cherries on the front note, a little bit of black pepper, white pepper, on the back A little bit like 5%, and then the next time you get cinnamon like a red hot, and then that cinnamon sip did not exist, with a chocolate finish, whereas the first finish was a milk chocolate, milk dud, second fish was more like a dark chocolate bar and the third finish that I'm getting right now is hazelnut.
• 29:24
  Speaker 3: So as look at the long legs, the thickness in that that link, here you can kind of see it there.
• 29:35
  Speaker 3: It's absolutely quite good.
• 29:39
  Speaker 3: Hey, wayne, good to see you tonight.
• 29:41
  Speaker 3: I just can't wait to be able to podcast with you, and Bill and you know get to see you again.
• 29:48
  Speaker 3: Really liked seeing you at the festivals.
• 29:52
  Speaker 3: I just wish I could spend more time when I see you then.
• 29:56
  Speaker 3: But hopefully I can get into your area just to see you and hang out and talk, because you and your wife, I definitely want to come down and hang out with you guys.
• 30:11
  Speaker 3: So there you go, andy saying cheers to that he's watching.
• 30:19
  Speaker 3: So if anybody just leave comments throughout the YouTube and the Facebook live once it's on, if you have any questions, I'll go back and answer it on there.
• 30:35
  Speaker 3: I just want to talk about a couple things now.
• 30:39
  Speaker 3: Once again, remember our Elijah Craig barrel proof pick is coming up in January.
• 30:47
  Speaker 3: If you're interested in purchasing a voucher, a pre-sale voucher, get a hold of me on Facebook Messenger or, you know, just through YouTube, and just leave a comment on YouTube and get a hold of me on Messenger and I'll tell you how you can get the voucher.
• 31:08
  Speaker 3: We have a certain amount.
• 31:10
  Speaker 3: It's going.
• 31:11
  Speaker 3: It's sold very well, but I want to sell off the last little bit before I close down the vouchers.
• 31:19
  Speaker 3: They're great for it's a great holiday pick.
• 31:22
  Speaker 3: It's the vouchers $91.
• 31:24
  Speaker 3: Guarantees when it comes in, you get the pick if you need me to get it to you other than meeting you in the state of Ohio or Kentucky, indiana or Wisconsin, but if I have to get it to you any other way, I do that for cost.
• 31:43
  Speaker 3: So get it in because the pick is good.
• 31:49
  Speaker 3: I think this pick is as unique as this C923.
• 31:52
  Speaker 3: I mean, it's not of 133, proof that this is and it's not the age, but I think it's.
• 32:00
  Speaker 3: Every bit is was, every bit is good and I can't wait to taste it out of the bottle.
• 32:04
  Speaker 3: This was an exciting pick and the Scotchy Bourbon Boys we.
• 32:09
  Speaker 3: That was a fun process.
• 32:11
  Speaker 3: I can't wait till we do our next barrel pick because that's coming.
• 32:14
  Speaker 3: I've got a couple things lined up with the, hopefully with a couple other people.
• 32:18
  Speaker 3: Yeah, wayne did pick up one of the.
• 32:23
  Speaker 3: He picked up a couple for Rebecca and himself and you're gonna like that pick.
• 32:29
  Speaker 3: We were talking tonight, wayne, about C923.
• 32:31
  Speaker 3: I hope you pick that up at the festival because, honestly, out of all the releases of Elijah Craig barrel pick, this one really stands forward and one is one of the better Elijah Craig's of any kind.
• 32:49
  Speaker 3: 18 year it's just spectacular.
• 32:54
  Speaker 3: It's very good, good batch.
• 32:57
  Speaker 3: They're doing a good job there.
• 32:59
  Speaker 3: You know, connor, you know hands hands down hand.
• 33:04
  Speaker 3: You know it's just fantastic bourbon.
• 33:08
  Speaker 3: This is the kind of stuff that we hope that we get from Heaven Hill.
• 33:12
  Speaker 3: So hopefully, with with all that said, I'm gonna have a little bit more while we get into the last part of the podcast.
• 33:21
  Speaker 3: Just a couple more minutes here because I want to go over what's coming up.
• 33:26
  Speaker 3: We did I hope anybody if everybody's out there you can see that we changed the angle a little bit on the podcast and we've got Christmas set up, a nice little setup down here.
• 33:43
  Speaker 3: I worked hard over the weekend setting up and getting this podcast studio ready for we have a Christmas party coming on December 15th.
• 33:58
  Speaker 3: Friday December 15th at 7 o'clock, jervasi vineyard still house.
• 34:04
  Speaker 3: If you're a Scotchy bourbon boys part of the group you listen to the podcast and you're in this Canton Ohio area, stop by say hi.
• 34:14
  Speaker 3: This is a Christmas party for all of our members.
• 34:18
  Speaker 3: It's cash, bar cash, food cash, you know.
• 34:23
  Speaker 3: Whatever, there'll be a couple.
• 34:24
  Speaker 3: We plan on some giveaways.
• 34:27
  Speaker 3: There'll be some giveaways courtesy of Supernash and also those and you know, if Supernash is doing it you're gonna want some of what what's what we're giving away.
• 34:38
  Speaker 3: And then also there'll be Scotchy bourbon boys merchandise available also if you're interested, and then also a couple giveaways through that.
• 34:50
  Speaker 3: They got a great cigar lounge outside that.
• 34:56
  Speaker 3: It's heated, so this should be a phenomenal Christmas party, hope everybody.
• 35:02
  Speaker 3: I hope to see people there.
• 35:04
  Speaker 3: I look forward to this.
• 35:06
  Speaker 3: Right now we've got probably about 30 confirmed, with a possibility of up to 50.
• 35:15
  Speaker 3: Very excited about that, so hopefully it pans out.
• 35:20
  Speaker 3: Last year we were at about 20 so, and then part of the 20 was my family, so this year the family's all everywhere else.
• 35:29
  Speaker 3: So, but I've there's a lot of people coming.
• 35:32
  Speaker 3: I'm hoping Kristi Akitson and Mark Carter can make it up.
• 35:37
  Speaker 3: There's a bunch of people that said that they're gonna try and it's gonna be December 1st, so I'll reach out to everybody, remind them that that party is Friday, december 15th, 7 pm.
• 35:50
  Speaker 3: Jervasi still house.
• 35:51
  Speaker 3: But also, if you're in the area and you've traveled, we will be having a six o'clock meet up at my house so that you could drink a little bit of my whiskey that I need to get rid of.
• 36:06
  Speaker 3: Oh, so Andy's saying that giveaway at the Christmas party is a barrel head.
• 36:11
  Speaker 3: So that would be awesome, andy, because a barrel head at there, that would just take it to another level also kind of cool.
• 36:21
  Speaker 3: Yeah is reviewing my leave now.
• 36:27
  Speaker 3: That's great.
• 36:28
  Speaker 3: Walker says that he can make it.
• 36:30
  Speaker 3: Hopefully his boss says yes to it.
• 36:33
  Speaker 3: He's reviewing it but he thinks he's going to be able to get there.
• 36:35
  Speaker 3: So, like I said, there's a good amount of people that are trying to make it.
• 36:39
  Speaker 3: But this should be fun, a lot of fun.
• 36:42
  Speaker 3: The last year's Christmas party was a blast.
• 36:44
  Speaker 3: We I think we killed a whole bottle of the H Taylor single barrel there.
• 36:50
  Speaker 3: There was a lot of stuff going on and we've got Mike a Lefferton who is our main man there at Dervasi, and then we also have Sean the manager, and they're going to be setting things up for us and making sure everything goes smooth.
• 37:06
  Speaker 3: But Mike is my guy.
• 37:09
  Speaker 3: I just.
• 37:12
  Speaker 3: He's just one of the most quality individuals I've met.
• 37:15
  Speaker 3: Plus, he's a great bartender, makes awesome drinks.
• 37:19
  Speaker 3: He'll be making drinks for us and then also he's got great pores lined up.
• 37:24
  Speaker 3: He knows we're coming and he will not disappoint.
• 37:27
  Speaker 3: So that Christmas party is coming up we're just a couple of weeks away, folks and I look forward to meeting you all 100%.
• 37:37
  Speaker 3: Let's see Supernashes is watching.
• 37:47
  Speaker 3: Still, this has been a fun podcast.
• 37:51
  Speaker 3: Oh, I did.
• 37:53
  Speaker 3: I just wanted to talk about Ross Cornelis in, who is the master distiller at Spartan 1792 took over.
• 38:02
  Speaker 3: If you watch our Kentucky Bourbon Festival recap, he's in there and you can get a feel for what Ross is doing.
• 38:11
  Speaker 3: I picked up a 1792 sweet wheat.
• 38:14
  Speaker 3: I was very impressed with sweet wheat at the festival so I'm excited that I was able to pick that bottle up.
• 38:23
  Speaker 3: But what is getting released out of there overall, with the comment I mean, they've got stuff going out of there that it's I didn't know.
• 38:38
  Speaker 3: Like Thomas Moore, I'm going to be those.
• 38:42
  Speaker 3: Those bottles got to taste it fantastic and what.
• 38:46
  Speaker 3: You've got full proof coming out and you've got the bottle, the bottle, that bond being released and all those expressions, in my opinion, of what I've tasted, are tasting better Now that Ross has joined the club.
• 39:04
  Speaker 3: So I want to say last night I was watching the Minnesota Viking Chicago Bear Games and Ross looks exactly like Minnesota Vikings head coach.
• 39:13
  Speaker 3: Now, the name is alluding me right now, but go to my Facebook page and you can see the comparison and in the comments I say it's even more so when you see the pictures between Ross.
• 39:25
  Speaker 3: I think Ross is basically co man.
• 39:29
  Speaker 3: He's co head coaching and running a distillery at the same time.
• 39:34
  Speaker 3: It's pretty damn close.
• 39:36
  Speaker 3: So anyways, that was just a funny kind of thing that I found last night watching that game.
• 39:44
  Speaker 3: I just just noticed the resemblance.
• 39:48
  Speaker 3: It just looked like Ross was.
• 39:49
  Speaker 3: You know, I was expecting the coach of the Vikings to pull out a 1792 full proof and do a couple pores If they won after.
• 39:58
  Speaker 3: But they ended up not winning, was definitely rooting for them because I'm a Packer fan and although I'm not a huge Viking fan, I am an even worse hater of the Chicago Bears and anytime they have a chance to lose I want them to lose.
• 40:15
  Speaker 3: But with that said, it looks like we're going to be wrapping up another podcast of the scotchy bourbon boys.
• 40:25
  Speaker 3: Let's see if I can.
• 40:27
  Speaker 3: I wonder if I remember this being here.
• 40:30
  Speaker 3: I don't know if it's going to turn out.
• 40:32
  Speaker 3: It would be really cool if it did.
• 40:34
  Speaker 3: Let's see.
• 40:36
  Speaker 3: Does it did?
• 40:38
  Speaker 3: Is it going to hook up as the question?
• 40:40
  Speaker 3: I'm waiting.
• 40:43
  Speaker 3: Here we go.
• 40:44
  Speaker 3: It is blinking.
• 40:45
  Speaker 3: All right, I'm going to see if I can hook it up real quick to my.
• 40:53
  Speaker 3: I'm going to try and hook it up to.
• 40:58
  Speaker 3: Let's go to Bluetooth, right here in settings, bluetooth on.
• 41:04
  Speaker 3: Do I see it?
• 41:05
  Speaker 3: So I see that.
• 41:09
  Speaker 3: See that.
• 41:09
  Speaker 3: See that speaker.
• 41:12
  Speaker 3: Is that it?
• 41:14
  Speaker 3: I just tried.
• 41:15
  Speaker 3: Is that a Fuji tech?
• 41:20
  Speaker 3: Let's see a JBL.
• 41:22
  Speaker 3: All right, I'm looking for the JBL.
• 41:25
  Speaker 3: No, jb.
• 41:27
  Speaker 3: Oh there, it is Okay.
• 41:32
  Speaker 3: Here we go.
• 41:33
  Speaker 3: I got on the JBL.
• 41:35
  Speaker 3: All right, let's get the email up.
• 41:38
  Speaker 3: I don't know how long I got.
• 41:44
  Speaker 3: Maybe it'll die on me, but I'm still going to try because that's a little bit better.
• 41:49
  Speaker 3: Let's go there.
• 41:59
  Speaker 3: It is All right.
• 42:01
  Speaker 3: Let's see if it actually plays.
• 42:02
  Speaker 3: It does All right, everybody.
• 42:06
  Speaker 3: Another podcast of the Scotchy Bourbon Boys is in the books.
• 42:09
  Speaker 3: Remember wwwscotchybourbonboyscom for all your Scotchy Bourbon Boy needs.
• 42:17
  Speaker 3: Glen Caron's Bourbon Balls T-shirts.
• 42:20
  Speaker 3: Information about us.
• 42:21
  Speaker 3: Check us out there.
• 42:23
  Speaker 3: You can find the podcast on the website also.
• 42:26
  Speaker 3: But remember to follow us on Facebook, instagram, youtube and X.
• 42:31
  Speaker 3: All the social media is covered that way.
• 42:37
  Speaker 3: But then also follow us on all the podcast formats Apple, spotify, iheart.
• 42:44
  Speaker 3: And just remember, leave good feedback.
• 42:48
  Speaker 3: Good, good Like, listen, comment and leave good feedback and subscribe.
• 42:56
  Speaker 3: Make sure you cover all those bases.
• 42:59
  Speaker 3: That definitely helps us out.
• 43:02
  Speaker 3: If you write on Apple Podcasts a good review, that also helps us out.
• 43:06
  Speaker 3: The more good reviews we have, the better we get covered.
• 43:10
  Speaker 3: So I challenge everybody to that listens to please write a good review on Apple Podcasts and, with that said, remember good bourbon equals good times and good friends.
• 43:24
  Speaker 3: Don't drink and drive.
• 43:26
  Speaker 3: Drink responsibly, but go out and live your life dangerously.
• 43:31
  Speaker 3: Little Stevo's gonna take us out.
• 44:02
  Speaker 4: Oh, don't ask why.
• 44:04
  Speaker 4: Oh, don't ask why, for if we don't find the next whiskey bar, I tell you, we must die.
• 44:15
  Speaker 4: I tell you, we must die.
• 44:18
  Speaker 4: I tell you, I tell you, I tell you, we must die.