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Kentucky's Liquid Gold: The Resurgence of Bourbon After the False Glut · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loop, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:24
  Speaker 2: Remember to always drink responsibly, never drink and drive and live your life uncut and unfiltered.
• 2:26
  Speaker 2: Thank you Of what we do.
• 2:27
  Speaker 2: We drink it everywhere and it's awesome, but we're tearing it down.
• 2:28
  Speaker 2: Yeah, we're the Scotch and Burnham boys Raising the hell and making some noise.
• 2:32
  Speaker 2: Yeah, we're the Scotch and Burnham boys.
• 2:36
  Speaker 2: We're moving that bar and we're holding the joint Raising the bar.
• 3:10
  Speaker 1: Yeah, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:14
  Speaker 1: We've got this podcast tonight.
• 3:15
  Speaker 1: We're pretty much podcast strength.
• 3:18
  Speaker 1: Tonight.
• 3:18
  Speaker 1: We got CT here tonight.
• 3:20
  Speaker 1: Hey, ct, what's up everybody?
• 3:23
  Speaker 1: And we got Super Nash.
• 3:26
  Speaker 1: He's in the house.
• 3:27
  Speaker 1: He's in the house.
• 3:31
  Speaker 1: So In the bar we're going to come, I'm in the house.
• 3:34
  Speaker 3: You're in the house.
• 3:34
  Speaker 3: I'm in the bar, which is in the house.
• 3:40
  Speaker 1: I don't even I'm in the studio.
• 3:41
  Speaker 1: There you go.
• 3:43
  Speaker 1: Yeah, yeah, there's no change in that but, uh, tonight's exciting, tonight's exciting, we've got, uh, we've got.
• 3:52
  Speaker 1: We're going to be talking a little bit.
• 3:53
  Speaker 1: Um, I'm going to ask each one of your opinions of this, but I really believe the bourbon glut is over.
• 4:00
  Speaker 1: Uh, everything that I had seen.
• 4:03
  Speaker 1: People can make comments and we could monitor that in the comments, because, if you see anything about that, what other people's opinion?
• 4:12
  Speaker 1: But even Bernie Lubbers was on and talking about how this was the end of their fiscal year and how fantastic it was for Heaven Hill.
• 4:24
  Speaker 1: It was a great year and once again, like it is now, it's been a great year for us.
• 4:31
  Speaker 1: It's been a great year.
• 4:32
  Speaker 1: I mean, we've got some things that we're going to cover.
• 4:34
  Speaker 1: Why?
• 4:35
  Speaker 1: I think that you know there was articles last year about this time telling us about how it was slowing up and the glut is over and whatever.
• 4:43
  Speaker 1: And then I would say, probably about February of this year, it kind of just kind of stayed and plateaued, but in February it started to come out and we'll talk about that.
• 4:54
  Speaker 1: But in the meantime, wwwscotchiebourbonboyscom.
• 4:57
  Speaker 1: For all things Scotchie Bourbon Boys, make sure we got Glen Karen's t-shirts, check it out, check out the website, information about us and everything you'd want to know about the Scotchy Bourbon Boys.
• 5:06
  Speaker 1: And then we're on Facebook, instagram, YouTube and also on all the major podcast formats Apple, iheart, spotify, just to name a few.
• 5:15
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• 5:25
  Speaker 1: And actually that was probably one of the better ones I've ever done.
• 5:28
  Speaker 1: I almost stuck the landing.
• 5:32
  Speaker 1: I just had a little pause there, but getting a little bit better at that.
• 5:36
  Speaker 1: So, guys, we're here.
• 5:38
  Speaker 1: Guys, we're here.
• 5:40
  Speaker 1: We're going to be doing a whiskey, an old Louisville whiskey company.
• 5:51
  Speaker 1: Barrel bottle.
• 5:51
  Speaker 1: Breakdown of our barrel picks.
• 5:52
  Speaker 1: Plus, I got a special smoke wagon that I've got as a barrel pick from the Steel Valley Bourbon Association up in Youngstown.
• 5:58
  Speaker 1: Frank Carbon's been up.
• 6:00
  Speaker 1: I've been on some smoke wagon myself, good, and Frank Carbon's been up.
• 6:04
  Speaker 1: I've been on some smoke wagon myself, good, and Frank Carbon.
• 6:07
  Speaker 1: Thank you, laura.
• 6:10
  Speaker 1: Frank Carbon, a good friend of the Scotchy Bourbon Boys.
• 6:12
  Speaker 1: He's going to have a tasting and he invited me up to do the tasting.
• 6:16
  Speaker 1: It is Wednesday, may 21st and Wednesday May 21st will be the tasting.
• 6:24
  Speaker 1: It's a dinner and a tasting up in Youngstown.
• 6:27
  Speaker 1: I can get you the details if you're in that area about it.
• 6:30
  Speaker 1: The tickets are $50, I believe for it, but you're going to taste both of our barrel picks plus his barrel pick, and then also there will be hors d'oeuvres and it'll be a really kind of cool event.
• 6:45
  Speaker 1: So wanted to let you all know about that.
• 6:49
  Speaker 1: And so let's get going.
• 6:52
  Speaker 1: Who wants to go first?
• 6:55
  Speaker 1: On what they think and what they've noticed about this, you know what we've seen over the past years and now what we're seeing now.
• 7:05
  Speaker 1: I mean, what are you guys seeing?
• 7:11
  Speaker 3: First of all, I want to say that, like all, last year seemed like a slowdown and what a lot of the distilleries were talking about and all which behind the scenes.
• 7:25
  Speaker 3: It seemed like they were all ramping up and still going forward, not even paying any attention.
• 7:32
  Speaker 3: But I want to say that, like last year, I think the only reason that there was a slowdown, maybe in sales if that was the case, you know which?
• 7:41
  Speaker 3: I don't know anything about that part of it from the distillery standpoint was because it was an election year and a lot of people, you know, were unsure about their finances and things like that, where it was going, what was happening and what was going to be going on.
• 7:57
  Speaker 3: So, but now, since the first of the year, I have seen more releases of bourbon and it being scooped up as quick as it can be, and a lot of the stuff is flying off the shelves again.
• 8:15
  Speaker 3: So, you know, was there a pause?
• 8:17
  Speaker 3: Was there a bourbon glut, like what the media was putting out there?
• 8:21
  Speaker 3: I don't know, but in my opinion, I think, you know, it was just maybe a marketing standpoint or something like that, but it seems to me that things are ramping back up and distilleries are going strong, those that you know the bigger distilleries.
• 8:40
  Speaker 3: In my opinion, those that you know the bigger distilleries.
• 8:45
  Speaker 4: in my opinion.
• 8:46
  Speaker 4: Yeah, I think that you know, is there people who jumped on the bandwagon and got during COVID and were trying to find something that they enjoyed.
• 8:53
  Speaker 4: And you know, again, covid kind of taught everybody and I shouldn't say taught, but brought everybody to a slower point.
• 9:02
  Speaker 4: You know, we didn't go out and do as much, we slowed down and we enjoyed time with friends and family close by because everybody was cautious.
• 9:11
  Speaker 4: So bourbon kind of fit that really well.
• 9:14
  Speaker 4: So I think that people really did find things like bourbon cigars, things that could bring them together in a different manner.
• 9:23
  Speaker 4: And so, yeah, for sure there's people that are not in that as much.
• 9:27
  Speaker 4: Now they're back to their daily life.
• 9:29
  Speaker 4: There's people who work from home until just six months ago and now they're back to work.
• 9:35
  Speaker 4: So has it changed?
• 9:36
  Speaker 4: That For sure.
• 9:37
  Speaker 4: But it's like anything, I think, when light is shed on something as big as the bourbon world to people who are not bourbon people, so to speak, it still brings a lot of new people into the industry, and that has been seen just recently.
• 10:40
  Speaker 4: Luxe Ro just released Blood Oath, pact 11.
• 10:44
  Speaker 4: Packed 11.
• 10:50
  Speaker 4: And for some people that was going to be kind of a controversial bottle because it had a tequila finish, but they probably had the biggest outpouring of people there for the release day that they've had, and so I don't think it's, I don't think it's false, I don't think it's anything more than just that.
• 11:06
  Speaker 4: You know, hey, hey, there's people that got into it and it shed light to a lot of people who are now into bourbon that maybe weren't.
• 11:13
  Speaker 4: But maybe they're not collectors, connoisseurs, like some people.
• 11:18
  Speaker 4: You know it's, uh, I, I always say we're, we're collectors and we enjoy the business, but we don't buy like one or two specific bottles to just drink every night.
• 11:29
  Speaker 4: We like to see what everybody's doing.
• 11:34
  Speaker 1: Yeah, there's no doubt that it really wasn't that.
• 11:39
  Speaker 1: When you started hearing about the glut at first, you just weren't sure it was going to happen, and I agree with you.
• 11:46
  Speaker 1: Society got back into doing more things and you started moving at a faster pace again and your evenings might have been filled with, you know, more stuff to do, so you weren't just sitting back on the back porch as much as you were, or you know that type of thing.
• 12:08
  Speaker 1: But I will say that I definitely was getting a little bit of that based off of, you know, the podcast of how people watch.
• 12:19
  Speaker 1: I just wanted to quick say we got Eric from he's actually from Australia watching us.
• 12:27
  Speaker 1: He does some stuff on the Scotchy Bourbon Boys Welcome, and then also Frank Carbon is watching.
• 12:33
  Speaker 1: And Frank, I'll ask you real quick, when it comes to the dinner, if you could post in the comments any links, if there's tickets left or if you've announced it or whatever, or in the details, if you could put that in the comments, Anybody on Facebook who does that?
• 12:50
  Speaker 1: And then, if you've announced it or whatever, or in the details, if you could put that in the comments, anybody on Facebook who does that?
• 12:53
  Speaker 1: And then, if you're on YouTube, I can take that, take that through.
• 12:55
  Speaker 1: But what I'm what, what you know, last year at Kentucky Bourbon Festival, you didn't feel it at the festival.
• 13:02
  Speaker 1: I mean, people were there but and the excitement was still there and I think that was the end of like kind of the pause.
• 13:12
  Speaker 1: Where it would, you know, march and april was when you were reading the articles about this.
• 13:18
  Speaker 1: This brand wasn't selling and they were going to find something different.
• 13:22
  Speaker 1: And so a lot of, I think, of the end non-distilling producers that didn't have the greatest marketing plan, they kind of fell off to the the, the brands kind of fell off.
• 13:33
  Speaker 1: It wasn't just any more.
• 13:35
  Speaker 1: You, you could just make a brand and it would, and you put it out there and word of mouth would sell it.
• 13:41
  Speaker 1: It had kind of paused up at that point, and that's when you know.
• 13:45
  Speaker 1: But they were trying to say, well, now they're making enough and there's too much of it and this is going to happen, and this is going to happen.
• 13:53
  Speaker 1: And all of a sudden, I would say after the festival, you started to feel like it was changing a little bit.
• 14:00
  Speaker 1: And then you hit this, the start of this year, and I mean honestly, when I went to book the bus tour, CT and what?
• 14:12
  Speaker 1: Last year?
• 14:13
  Speaker 1: To book that bus tour, you know there's six of us guaranteed and we only had to come up with eight people.
• 14:19
  Speaker 1: And you know we probably had another four or five people that came the year before and I was having a hard time getting it to one bus full for 14.
• 14:31
  Speaker 1: You know, I wasn't sure whatever.
• 14:33
  Speaker 1: But when I booked this year it was instantaneous, there was people ready to go and people had told him, you know the uh Wayne and Rebecca, uh McBriar, and they, they have a Friends coming.
• 14:50
  Speaker 1: My wife's friend had a bourbon group up by Lake Erie and they booked.
• 14:58
  Speaker 1: I mean it was like all of a sudden the thing was full up in like three days, something that isn't and I could just tell it was changing.
• 15:07
  Speaker 1: Something that isn't and I could just tell it was changing.
• 15:11
  Speaker 1: And then the response to kentucky bourbon festival.
• 15:12
  Speaker 1: If you remember, last year the vips always sell out right, ct.
• 15:14
  Speaker 1: I mean they sell out in seconds, but not, yeah, but not the general admission they go well, it usually goes into august before the general admission is gone.
• 15:25
  Speaker 4: Yeah, and go ahead.
• 15:32
  Speaker 4: No, but you think about like and you're right.
• 15:36
  Speaker 4: So for me I think that secondary market in bourbon has had a huge role in the last three years.
• 15:40
  Speaker 4: People are stocking up on Weller Reds and they're waiting in line to get those EH tailors and then they're taking them and trade them.
• 15:50
  Speaker 4: That market is what's really changed for me.
• 15:52
  Speaker 4: I don't see people stocking up on that stuff and going and trading it as much now because I think a lot of people have already got that.
• 16:01
  Speaker 4: So they're kind of like well, I've had Weller 12.
• 16:04
  Speaker 4: I've had Weller Red, I've had a foolproof.
• 16:07
  Speaker 4: Now they're looking for the more unique barrel picks, they're looking for other things, and so that has probably changed as much as anything is.
• 16:16
  Speaker 4: You don't have just a bunch of people waiting for secondary stuff like that.
• 16:21
  Speaker 4: Now are they still waiting on Heaven Hill?
• 16:23
  Speaker 4: Yes, are they still waiting on certain specialty bottles?
• 16:26
  Speaker 4: Yes, but I don't think they're waiting on those specialty bottles.
• 16:27
  Speaker 4: Yes, but I don't think they're waiting on those general bottles like they were two years ago, even a year ago well, I think also go ahead, go ahead, nash, I was gonna uh.
• 16:39
  Speaker 3: I just wanted to read a statement from a very prominent uh figure and it's been in the industry since the 70s and a a very good friend of ours, greg Snyder, and in his opinion he doesn't believe the love, the interest and passion for bourbon has diminished one bit.
• 16:56
  Speaker 3: The ramp-up of production has always been far above the sales forecast well into the future.
• 17:01
  Speaker 3: Ten years ago the volume of bourbon being produced far exceeded the future sales forecast.
• 17:07
  Speaker 3: So many new distilleries and so many new products saturated the market.
• 17:12
  Speaker 3: Bourbon is still very popular with many consumers, but the inventory aging in the warehouses exceeds the growing demand.
• 17:22
  Speaker 1: Well, it's for sure, and that's a good thing.
• 17:25
  Speaker 1: I mean everybody.
• 17:28
  Speaker 1: You want them to exceed the demand and that's one thing that I would say.
• 17:33
  Speaker 1: Also, you were saying, ct, that everybody had the Weller Reds and they had the Colonel Taylors, but there's more of it.
• 17:40
  Speaker 1: Like, when you go now to wait in line, instead of three bottles of something, there's a case and a half you there's, there's three right, and instead of six there's 18.
• 17:54
  Speaker 1: That everybody's kind of now starting to get and and and the only thing that scares me about it is are some of the people that are in it because they love the collecting and they can't.
• 18:06
  Speaker 1: They want what they can't get and as soon as just like um, you know traveler whiskey, most a lot of people who are um, part of the groups and everything, when that came out and you could get it, they stay talk about how it's bad and it's horrible, but yet I like it and it sells crazy.
• 18:30
  Speaker 1: They don't realize how much they think because they're not buying it, it's not selling.
• 18:35
  Speaker 1: That's not the case.
• 18:36
  Speaker 1: They're actually selling that to more of the general whiskey population, drinking population, the people who like to have a one time that they just keep going with that type of thing.
• 18:50
  Speaker 1: They're not into all the different collecting and everything, and so there was a little bit of slow up.
• 18:55
  Speaker 1: I saw in maybe the Jack Daniels or the Jim Beams on the shelf, on the shelf stuff.
• 19:03
  Speaker 1: But you know I could tell you ancient age is still not on the shelf.
• 19:08
  Speaker 1: But you know I could tell you ancient age is still not on the shelf and that is a damn bottom shelf, not taste-wise but from a price-wise.
• 19:13
  Speaker 1: Ancient age is a bottom shelf.
• 19:14
  Speaker 1: It proves it when you go and it says it's so weird to see limit one on the floor.
• 19:24
  Speaker 1: It's a bottom shelf, bourbon and like in ancient age.
• 19:27
  Speaker 4: I just don't think they have as much of it.
• 19:29
  Speaker 4: It goes to other things.
• 19:31
  Speaker 4: So yeah, I mean for sure we're not seeing everything just all of a sudden like readily available.
• 19:37
  Speaker 4: I mean, you know when there's a special release like Maker's Mark, but they're going to be special.
• 19:43
  Speaker 1: But think about when you walk into a liquor store now, opposed to two years ago.
• 19:49
  Speaker 1: Right now, the selection is probably tripled on what's on the shelf, what was a bourbon wall has turned into two bourbon walls at your liquor store, or if they just had half the wall, it's complete.
• 20:05
  Speaker 1: So there's so much out there to choose from with it's complete, so there's so much out there to choose from.
• 20:12
  Speaker 1: And then like, for instance, you know penelope, you go to, you want penelope and you can.
• 20:14
  Speaker 1: You can go to the store and even sometimes you know when they release rio, it sells good, but there'll be a real on the shelf.
• 20:21
  Speaker 1: You know what I mean.
• 20:22
  Speaker 1: There's certain things so you could pretty much get all the smoke wagons.
• 20:25
  Speaker 1: Still, you know when you walk into no, I'm not talking about just the special releases, and I think the distilleries have done a great thing with the special releases because, like you said, everybody has everything, except now the distilleries are coming up with what you might not have.
• 20:43
  Speaker 1: Like they come up with different excellent things and all of a sudden you're like where did that come from?
• 20:48
  Speaker 1: I mean, jim Beam does it spectacularly.
• 20:50
  Speaker 1: Buffalo Trace, you know.
• 20:52
  Speaker 1: Even I've been hearing things about Pursuit United coming out.
• 20:56
  Speaker 1: You know what I mean, and those are special.
• 20:59
  Speaker 3: You know I want to say that the distilleries, you know this is almost like playing poker.
• 21:05
  Speaker 3: You know they're not going to throw all their cards on the table right away.
• 21:10
  Speaker 3: They're holding them cards back until the big jackpot.
• 21:15
  Speaker 3: So that's kind of how they can't put everything out there at once and it only builds interest and curiosity to the bourbon lover and the bourbon pursuer you know what's.
• 21:30
  Speaker 4: What's funny is you think about like two.
• 21:32
  Speaker 4: Three years ago there was a brand that I heard all kinds of buzz about and I've hardly heard anything about it lately.
• 21:40
  Speaker 4: And we actually have a barrel pick of knob creek barrel pick.
• 21:45
  Speaker 4: And two, three years ago, when everybody was looking for everything else, that was the buzz like if you could find man, buy a knob creek barrel pick because they're so good for the price and and even that is like quieted, you don't hear it as much, but still for the price point is a fantastic bottle and I don't care who does the barrel pick.
• 22:05
  Speaker 4: They're usually phenomenal, absolutely, but it's just.
• 22:10
  Speaker 4: That's where we're at.
• 22:11
  Speaker 4: It's like how many barrel picks do you need?
• 22:13
  Speaker 4: You know, for most average people, if you have two to five of those, are you going to buy any more?
• 22:19
  Speaker 4: No, they're looking at brands that come out like Holiday that's okay, we haven't seen them in this area or Smoke Wagon.
• 22:26
  Speaker 4: Or they're looking for different things that they haven't tried before, to see if there's something better out there, or oh no, I need to go back to my favorite.
• 22:49
  Speaker 3: Well, and that goes to where the you know the bourbon palate, people's palates, you know they're evolving each and every day.
• 22:52
  Speaker 3: Each and every time they take a sip of whiskey, when they're tasting that stuff, then all of a sudden they get to thinking and they're hearing about this other stuff and other brands and other distilleries.
• 22:57
  Speaker 3: Well, my gosh, what does that taste like?
• 23:00
  Speaker 3: I'm getting all these flavors from this and I've got four or five bottles of Knob Creek.
• 23:05
  Speaker 3: Well, now they want to step out and they want to try something now new.
• 23:09
  Speaker 3: And that's just the curiosity that, I think, is playing a part in that too, which is only further building the market for bourbon and whiskey so not to to answer your, your, uh thoughts on knobob Creek, ct.
• 23:27
  Speaker 1: Knob Creek, from what I can tell, is really picking up with the younger generation because I really believe right now I've converted my son.
• 23:39
  Speaker 1: You know what I got to remember?
• 23:43
  Speaker 1: Oh, knobs.
• 23:44
  Speaker 1: We call him knobs because he likes knob creek.
• 23:49
  Speaker 1: I mean, that's where it came from and they really his, his friends are, are drinking it also, and that's just the nine year.
• 23:55
  Speaker 1: So he, I started him off with a barrel pick that was actually um, dumped, uh, or distilled, let's see.
• 24:06
  Speaker 1: See, it was dumped on his birthday.
• 24:10
  Speaker 1: The dump date was his birthday.
• 24:11
  Speaker 1: So I gave that to him for his 21st birthday and he kind of sipped it a little bit.
• 24:17
  Speaker 1: But the Knob Creek now is one that he just kind of goes to it If I'm not sending him something up or sample bottles or sending up the barrel pick or whatever, that's what he's usually pulling out of the liquor store up there in Traverse City, michigan.
• 24:34
  Speaker 1: But also the other thing you mentioned holiday.
• 24:38
  Speaker 1: So I was talking to Jamie Jacobs, who he basically goes around and he gets to meet master distillers and he was at justin's house of bourbon the other night and, uh, just had a picture of christy and mark carter there, and then he showed me a, a card from holiday, because holiday was his name was mark carter too, and I'm like I kind of didn't realize that.
• 25:08
  Speaker 1: I'm like, since when did Mark Carter start doing stuff with Holiday?
• 25:11
  Speaker 1: And he's like, well, the Mark Carters were laughing about how they were both at the Justin's House of Bourbon the other night, you know, and so it's just kind of like the industry.
• 25:22
  Speaker 1: That was one of the kind of funny things that goes on, so it's kind of fun.
• 25:31
  Speaker 2: There's a lot of new and Bernieie touched on that the other night.
• 25:33
  Speaker 4: you know how there was only so many distilleries so you know, not that many years ago and now there's 2 000 outside of the state of kentucky.
• 25:40
  Speaker 4: I mean it's it's become very, very common to find a new brand.
• 25:46
  Speaker 4: I mean, when I go to go to Kentucky the occasional Friday, I never get to go to the slicker store.
• 25:55
  Speaker 4: I'm always floored by holy crap, here's another brand that I've never, ever heard of and we're in it deep and I've never heard of it.
• 26:05
  Speaker 4: So I can only imagine, as a consumer, when you go to the store and you see all these things and it's like what do you buy?
• 26:12
  Speaker 4: And there is so much to buy that I think they just pick.
• 26:16
  Speaker 4: Sometimes it's based on the bottle, the appearance, sometimes it's based on social media, giving a recommendation and saying, oh, this one's really good, pick it up.
• 26:26
  Speaker 4: But there is so much out there that I'm not sure that any of us know what other than just you got to try it and see if you like it.
• 26:35
  Speaker 3: Yeah, and I just want to touch on this and ask, tony, do you remember way back almost six years ago when we started this and we were talking about that very same thing?
• 26:47
  Speaker 3: And that's basically why we started this is picking stuff off the bottom shelf.
• 26:53
  Speaker 3: How do you, how do you, go in and pick a bottle and you know, and let's start tasting stuff, and off the bottom shelf.
• 26:59
  Speaker 3: And we worked our way up, and now we've worked our way up to where we face the top shelf, but, oh my God, we're not even touching a smidgen of the brands that are out there.
• 27:12
  Speaker 4: Matt, do you remember what bottle Tiny bought on the bus tour last year?
• 27:19
  Speaker 2: Yes, what Do you remember?
• 27:23
  Speaker 2: That Because we were all like where the hell did you get that you were talking about.
• 27:32
  Speaker 3: It's going to be good.
• 27:35
  Speaker 1: It was good.
• 27:37
  Speaker 4: I just said it based on the bottle.
• 27:38
  Speaker 4: He bought the bottle because the topper was a unicorn.
• 27:44
  Speaker 3: Hold on.
• 27:45
  Speaker 1: It's a unicorn bottle.
• 27:46
  Speaker 1: Hold on a sec.
• 27:46
  Speaker 1: Oh, I didn't realize it's a unicorn bottle.
• 27:47
  Speaker 1: Hold on a sec.
• 27:49
  Speaker 1: Oh, I didn't realize.
• 27:50
  Speaker 1: Let's see, he's got it there somewhere.
• 27:52
  Speaker 1: It's over here.
• 27:53
  Speaker 1: I'll be there in a sec.
• 27:55
  Speaker 1: It's over there on your top shelf right.
• 27:58
  Speaker 4: Oh no, that's a perfect example of you go to the liquor store with your buddies and you're like, okay, there's nothing.
• 28:04
  Speaker 1: That's like super highly allocated.
• 28:21
  Speaker 3: And you're like what do we get?
• 28:21
  Speaker 3: Let's try something new, and we end up with that, with with this.
• 28:23
  Speaker 3: Oh damn, it was actually good.
• 28:24
  Speaker 3: But I mean, I know, and you told us it would be on the bus and we kept laughing we kept laughing until he took the portals of the cell.
• 28:29
  Speaker 1: It was $100.
• 28:31
  Speaker 1: Don't you remember, at the bonfire the night before, I had this out and I was showing Matt it and I told him that it's going to be good and I'm going to sleep with it?
• 28:41
  Speaker 1: That's this bottle.
• 28:46
  Speaker 1: I mean straight bourbon.
• 28:48
  Speaker 3: You probably did after what you paid for on the couch.
• 28:54
  Speaker 1: Rachel told him that you, you buy that you're sleeping with the damn bottle she let me do it, which was totally cool, but it's from so listen, it's actually a 10 year, finished in port, a port wine cask, and it's from the World Whiskey Society.
• 29:10
  Speaker 1: So what the hell is the World Whiskey Society?
• 29:13
  Speaker 1: I didn't know.
• 29:14
  Speaker 1: But they were out of and one I like weeded, so it's a weeded bourbon.
• 29:21
  Speaker 1: And then they are out of and it won double gold at the World Spirits Competition 91 points on Whiskey Advocate, I mean.
• 29:32
  Speaker 1: So it's got the stickers on it.
• 29:34
  Speaker 1: You know, I mean honestly.
• 29:37
  Speaker 3: I just got to tell you that Greg says he don't believe in unicorns.
• 29:42
  Speaker 1: Well, he doesn't have to, but there's one that's a unicorn.
• 29:46
  Speaker 4: This is a unicorn bottle, physically another bottle like that from colorado with the same stickers, and it was not very good oh, you didn't like the colorado.
• 29:56
  Speaker 1: I mean, you got, honestly, colorado whiskey takes.
• 30:00
  Speaker 1: It is different.
• 30:02
  Speaker 1: It's not bourbon, colorado.
• 30:04
  Speaker 1: Bourbon is nothing like.
• 30:06
  Speaker 1: I mean, that's why steve, steve, uh, uh, what's his name?
• 30:07
  Speaker 1: From bardstown, bourbon is nothing like.
• 30:09
  Speaker 1: I mean, that's why Steve, steve, what's his name?
• 30:11
  Speaker 3: from Bardstown, bourbon Company, the water and aging process in the rickhouses out there just it makes a totally unique tasting and all that.
• 30:23
  Speaker 3: I don't know why, but I know it's scientific, which we could probably talk to a few people, one of them that's on here tonight.
• 30:32
  Speaker 3: He could probably tell us a little bit more why it's so different, but all of it does have a different….
• 30:40
  Speaker 4: That particular bottle that always has those circles.
• 30:44
  Speaker 4: The hey, we won this award, this award.
• 30:46
  Speaker 1: I'm not a big fan of it.
• 30:48
  Speaker 1: This is actually from Georgia.
• 30:51
  Speaker 3: Yeah, I've got a couple of those bottles too, and they're still sitting up there.
• 30:56
  Speaker 3: I've tasted them a few times, but I know what you're talking about there.
• 31:01
  Speaker 3: Ct.
• 31:03
  Speaker 1: So the last, okay, go ahead, the last.
• 31:05
  Speaker 1: You have your sunglasses on, yeah.
• 31:08
  Speaker 3: Because I'm cool, because his future is so bright.
• 31:11
  Speaker 3: You're not cool?
• 31:13
  Speaker 4: You're in a freaking basement.
• 31:16
  Speaker 1: Look at that.
• 31:17
  Speaker 1: Look at that.
• 31:17
  Speaker 1: That's what we're talking about.
• 31:19
  Speaker 1: That's why I got my sunglasses on.
• 31:21
  Speaker 1: I can't wait to go to see ACDC.
• 31:26
  Speaker 4: Is that coming at the end of?
• 31:27
  Speaker 1: this month, that's the 28th, are you asking you're going?
• 31:31
  Speaker 1: I just put the tickets.
• 31:32
  Speaker 1: Yes, I got the tickets on my phone right now oh shit, I probably could have got this for free oh, I hate you.
• 31:42
  Speaker 3: He was gonna invite me up too and give me a free ticket well, nash only if the tickets are better and then I'll invite you there you go.
• 31:52
  Speaker 1: All you gotta do is get one.
• 31:53
  Speaker 1: You know, greg schneier will probably come up and go see ac dc with me if you guys are gonna dump me he says he thinks he might begin a universal galaxy whiskey society.
• 32:09
  Speaker 3: Who said that?
• 32:10
  Speaker 3: Oh yeah, there you go there you go.
• 32:16
  Speaker 4: I think that's a song, walker, I'm pretty sure.
• 32:18
  Speaker 4: Yeah, I wear my sunglasses at night.
• 32:22
  Speaker 1: There you go and in the studio.
• 32:26
  Speaker 1: So this ring light is pretty bright.
• 32:28
  Speaker 1: I got double ring lights and a regular ring light and it's kind of hurting my eyes anyways.
• 32:34
  Speaker 1: Anyways, so to finish up the reason, uh, so I just when, when randy came on, uh, the podcast, when he came on the podcast that night for the week before Kentucky Bourbon Festival, I felt that the amount of people that were listening and the amount of people that had told us that they were going and the amount of people we had to give information to to get the tickets, I really had a feeling that it was normally it was like 10 or 15 people I would be dealing with, but I was talking to like over 100 people were asking me questions about the festival.
• 33:15
  Speaker 1: So when it's when those tickets went, I was getting tick trying to get tickets for whiskey and I got the sense that it wasn't going to stop all the people.
• 33:26
  Speaker 1: And so all of a sudden I texted Randy and I'm like what's happening with the general admission?
• 33:31
  Speaker 1: He goes, I go.
• 33:33
  Speaker 1: Is it what I thought?
• 33:34
  Speaker 1: You know, what I thought is how are they selling?
• 33:40
  Speaker 1: Is it going to sell out?
• 33:40
  Speaker 1: And he goes.
• 33:41
  Speaker 1: I think it might sell out today and at least a couple hundred made it to the next day, but they were, in three days, sold out of the weekend pass and all they had out of their 7500 total tickets was 200 single day passes for sunday and those sold out within probably another couple days.
• 34:00
  Speaker 1: So what normally sells out completely in august, sold out in four days.
• 34:06
  Speaker 1: It's crazy, and that tells you that this is over.
• 34:11
  Speaker 4: In my opinion, people are still looking for good stuff and they know that that venue brings a lot of really good single-barrel barrel picks.
• 34:23
  Speaker 4: That KBF does a great job and I'll say this, the one thing I like about that and everybody out there probably doesn't know this, but Heaven Hill isn't picking their barrel pick.
• 34:34
  Speaker 4: Rabbit Hole is not picking their barrel pick.
• 34:38
  Speaker 4: It's picked by KBF.
• 34:40
  Speaker 4: So when they pick it and Stacey and Randy go in with their group of whoever that is we've been fortunate to be on some of those picks Sandy go in with third group of whoever that is.
• 34:51
  Speaker 4: We've been fortunate to be on some of those picks they're picking based on a different group of pallets that it they're always bangers man.
• 34:57
  Speaker 4: They come out with some really, really good stuff.
• 34:59
  Speaker 4: Last year we had some phenomenal picks and I had to leave and didn't get the chance to buy some of them, but I'm looking forward to this year being able to do the same thing.
• 35:11
  Speaker 1: Yeah, we're going to anchor you down and then we're going to not let Coop leave the house.
• 35:14
  Speaker 1: He's not allowed to play basketball.
• 35:15
  Speaker 1: No, he's not allowed to leave the house.
• 35:17
  Speaker 1: We'll pay him money Just so he can.
• 35:23
  Speaker 1: For the week he can just binge watch stuff.
• 35:26
  Speaker 1: Pretend his knee's broke.
• 35:29
  Speaker 3: Take off your sunglasses and read Greg's comments.
• 35:37
  Speaker 1: What about it?
• 35:38
  Speaker 1: He loves Thunderstruck.
• 35:40
  Speaker 1: Yeah, yeah, yeah, we, I, I, from everything that um cct.
• 35:47
  Speaker 1: Everything I see is that their first concert was a little bit like whatever, but since then they've been just like off the charts.
• 35:55
  Speaker 1: I mean people are saying it's the like, the best concert they've seen them do.
• 36:00
  Speaker 1: And that's when they, you know, and they're 70, still acdc, it doesn't matter, yeah.
• 36:04
  Speaker 1: And then, and I mean, and then to think that's when they, you know, and they're 70.
• 36:06
  Speaker 1: Still ACDC, it doesn't matter, yeah.
• 36:06
  Speaker 1: And then and I mean, and then to think that's the end of the tour, that that, that that might be the last time they tour, I mean that's crazy, that that it's not like going and seeing.
• 36:19
  Speaker 4: Guns N' Roses and Axl Rose, because he is ooh, ooh, ooh, ooh, he's struggling Well, and it's like I just saw them last year.
• 36:32
  Speaker 4: That poor guy just needs to say okay, I'm just not there, yeah.
• 36:37
  Speaker 3: The only thing I liked about was the band.
• 36:39
  Speaker 3: The band was picking up his slack Right.
• 36:42
  Speaker 3: Turn the mic down, turn the mic down.
• 36:46
  Speaker 1: Yeah, the mic down, all right, but I think we all agree that that and, like I said, it was just a pause.
• 36:53
  Speaker 1: Everything was paused.
• 36:54
  Speaker 1: Like you said, ct for the, for the election year.
• 36:57
  Speaker 1: People weren't sure what's going to happen, but now we all know what's happening and you know people try and you know the.
• 37:05
  Speaker 1: You know when you hear about the bourbon industry and tariffs I kind of laugh because if scotch is going to be so much money, tariffs don't affect American made products and actually it's better for American made products because people will buy less foreign whiskey and buy a more American whiskey, and right now there's a lot of bourbon to be bought and so it's the best thing possible for the bourbon industry would be the tariffs as far as America consumers.
• 37:41
  Speaker 4: You're absolutely right and that is exactly why this bottle is sitting here.
• 37:46
  Speaker 4: If you are buying crown peach no, don't do it anymore starlight peach, which is now available in ohio this is fantastic, it's 23 from starlight, which is in southern ind.
• 38:02
  Speaker 4: Indiana will be there tomorrow for a podcast at 3 o'clock.
• 38:06
  Speaker 4: Got two of them Maybe some peaches from their farm and why buy Canadian Crown Royal peach, which is okay, but this stuff is so good and it's 84 proof.
• 38:18
  Speaker 4: So I think there's brands like that.
• 38:21
  Speaker 4: We saw it with Starlight.
• 38:22
  Speaker 4: When Blackberry was big, crown Blackberry came out.
• 38:25
  Speaker 4: Everybody wanted Crown Blackberry.
• 38:26
  Speaker 4: It tastes like Robitussin and people were like, oh, it's not as good as we thought.
• 38:31
  Speaker 4: And they started drinking the Starlight Blackberry and they're like, wow, that actually tastes like whiskey that's got a blackberry flavor and that's kind of how this is.
• 38:41
  Speaker 4: So you're right, tariffs I don't think are going to affect us as much.
• 38:45
  Speaker 4: It may affect some of the import barrels that come in and out, whatever, but I think that overall we're pretty good.
• 38:51
  Speaker 4: There's enough barrels of whiskey in the United States will be good for a while.
• 38:56
  Speaker 1: Well, and hopefully it all clears up, because for the distilleries it's almost like the same thing with COVID, it's almost like the same with the tariffs would act like COVID, because when the distilleries couldn't ship during COVID they couldn't do their international market, they had to look internally to the American market and it's the same thing with that.
• 39:15
  Speaker 1: But I don't see it being long, anything being long-term, I mean already it's starting.
• 39:19
  Speaker 1: I don't think it's going to be a problem with the, even the international market.
• 39:22
  Speaker 1: I think, and you know, if they work something out like they did with the UK, the UK has been tariffing bourbon forever.
• 39:32
  Speaker 1: So if they worked out a deal that it can go over there without tariffs and compete against Scotch, we're going to see.
• 39:39
  Speaker 1: We might see a Kentucky Bourbon Festival transfer and do a Kentucky Bourbon Festival in the UK, who knows?
• 39:47
  Speaker 1: So I think, only good things for the market.
• 39:51
  Speaker 1: I think that wasn't a glut and it wasn't going to slow down.
• 39:56
  Speaker 1: I think it's going to get going full steam ahead and it seems like that's where we're at right now and it's exciting because I can see it on the podcast and our growing numbers.
• 40:08
  Speaker 3: And like you said earlier, you know it's not a glut.
• 40:11
  Speaker 3: I consider it really just a pause, like you said, and like what we uh put out on the podcast at the beginning, all right, let's do this breakdown yep, let's do that.
• 40:23
  Speaker 1: That's exactly.
• 40:24
  Speaker 1: You read my mind.
• 40:25
  Speaker 1: So which one are we going to do first?
• 40:27
  Speaker 1: And why don't you introduce it, CT?
• 40:30
  Speaker 4: You introduce Well we don't have the smoke wagon you have.
• 40:35
  Speaker 4: No, we'll start with.
• 40:36
  Speaker 4: My smoke wagon is called Smoke Pig from the Blind Pig in Bardstown, so we'll do that last yep um, let's start with the dalton we got the dalton, so why don't you?
• 40:53
  Speaker 4: Talk about it, jeff, because you know more about than any of us.
• 40:56
  Speaker 3: So while you're talking about it, I'm gonna go ahead and grab my pad all right.
• 41:00
  Speaker 1: So this william dalton, uh, we had done a barrel pick through hey talk for a second CT.
• 41:11
  Speaker 1: There you go, because now we watch you instead of the blank desk.
• 41:15
  Speaker 1: But this particular Dalton was we had done a Dalton the year before as we went there as a barrel pick and it was a five-year and it was I knew.
• 41:30
  Speaker 1: When I went there with when we went to the Spirit of French Lick and I went there with Alan Bishop, I knew I wanted I love weeded bourbon, I mean, and he had put out the Dalton and he had done one where he dropped a French oak stave in it and it became our bourbon of the year.
• 41:47
  Speaker 1: I loved it.
• 41:48
  Speaker 1: So I want, I knew going into that that I was, we were probably going to pick the Dalton when we went into it.
• 41:54
  Speaker 1: But while we were in there I know there was a couple different lead W Sinclair's that were in there on that particular pick and they were good.
• 42:04
  Speaker 1: I mean I'm not going to sit there and say they weren't great, but the Dalton that we picked that year at five years old or five and a half years old, was the most complex.
• 42:14
  Speaker 1: It just had a flavor to it, they had butterscotch and so the complexity really was intriguing and I know people love weeded bourbon and we did that as a pick.
• 42:28
  Speaker 1: Now, when we went back here last year when we went back we knew Alan Bishop was leaving.
• 42:35
  Speaker 1: This actually was his last barrel pick that he was associated with before leaving.
• 42:42
  Speaker 1: The two bottles that were going to be barrel bottle breaking down, and this one was a six year and you could go online and watch reel after reel of us thieving this barrel.
• 42:58
  Speaker 1: We drilled it and it was, and one of the unique things was about this barrel is it was on the bottom floor and it was up against the wood part of the, the rickhouse, which is a barn type rickhouse, where the first, all the first level barrels are up against the wood but there's a crack also that allows a certain amount of moisture in right there where it becomes angled up and it goes to steel.
• 43:27
  Speaker 1: So we got into a couple of William Dalton's and this barrel was over there and it was six years and this was what I felt the five year had.
• 43:41
  Speaker 1: This had a lot of the, the flavors, but this tasted more like it was on steroids.
• 43:47
  Speaker 1: It wasn't as subtle and unique.
• 43:50
  Speaker 1: So we we got another one of them, and this particular um bottle is 104.8 proof, 52.4 alcohol by volume, six years, it's almost seven years.
• 44:03
  Speaker 1: When we were, we knew this was close to seven years, but they bottled it before it got there.
• 44:13
  Speaker 1: So it's barrel number 963 from the Spirit of French Lick.
• 44:19
  Speaker 1: This is William Dalton.
• 44:20
  Speaker 1: It is corn, it's corn wheat and malt, and it is.
• 44:27
  Speaker 1: I believe they do have the mash bill on here, don't they?
• 44:31
  Speaker 1: Do you guys see it?
• 44:34
  Speaker 4: I don't think so.
• 44:34
  Speaker 4: I don't think it says that.
• 44:37
  Speaker 4: It's like.
• 44:38
  Speaker 4: I don't see it either.
• 44:41
  Speaker 1: Okay.
• 44:43
  Speaker 4: But the other thing is is these are pot still correct, oh, yeah, this is.
• 44:48
  Speaker 1: This is alan bishops.
• 44:49
  Speaker 1: Um, yes, we don't talk about that.
• 44:52
  Speaker 4: A lot but people you know watching.
• 44:53
  Speaker 4: You know pot still definitely different than a column.
• 44:56
  Speaker 4: Still, you're going to get more of the flavors from the pot.
• 44:58
  Speaker 4: You know you're going to get some of the copper nuances I guess is a good way to put it and you're going to get a lot more flavors from the grain.
• 45:06
  Speaker 4: Yes, the grain definitely stands for it, which I've heard people say, oh, it tastes too much like corn or whatever, and I'm like, okay, that's what it's supposed to taste like.
• 45:16
  Speaker 4: Well, no.
• 45:20
  Speaker 3: It was stripped some of those flavors out, as it increases the proof of it, whereas a pot still retains a lot of that also also where the, where this is a lot to do with the master distiller on a pot.
• 45:37
  Speaker 1: Still, they know they're, they're, they're, they're.
• 45:40
  Speaker 1: Each each uh pot still has got its own personality, um, as alan's told us.
• 45:45
  Speaker 1: But they know where to make the cuts, they know what and then they know how much.
• 45:50
  Speaker 1: You have complete control over the one batch.
• 45:53
  Speaker 1: The hardest part about a pot still is consistency, because you're making batches where a column still just runs and runs and runs and then they use the barrel as some of the to get some of the process that the column still leaves in some of the bitter flavors or whatever.
• 46:11
  Speaker 1: And that's what the barrel does.
• 46:13
  Speaker 1: It filters it out.
• 46:15
  Speaker 1: But the necessity of the barrel from a pot still when you're aging it isn't as important as far as from getting some of the bad agents out.
• 46:25
  Speaker 1: Now I will tell you when we go on, if you go with me CT or if I'm going on Saturday.
• 46:31
  Speaker 1: I'm interested in some of the barrels now that are another year and a half old and I'm going to try and see if I could taste them.
• 46:37
  Speaker 1: But there was some Lee W Sinclair's at that were eight years old.
• 46:41
  Speaker 1: That was from the start of when.
• 46:43
  Speaker 1: What Alan put in those barrels.
• 46:46
  Speaker 1: Um were starting to pick up a lot of the caramel flavor from the barrel and overtaking some of the, like you said, some of the grain flavor yeah and for sure, with age, which is probably the thing that you don't see in pot stills as often as a lot of age statements.
• 47:05
  Speaker 4: There's not a bunch out there that's like 10 years old, you know, it's just not as common well, that's because a lot of the craft distillers haven't been around that long you know what I mean to run in the pots I mean, you just look at french lick, they're still going, but you know, the person who got them up and running said he's gone and I I have to find out what's happening there.
• 47:27
  Speaker 1: I'm going to find out what's happening there and I'll let everybody know.
• 47:30
  Speaker 1: They're one of our sponsors and there's a lot of Allen Bishop whiskey there that we are definitely probably interested in acquiring.
• 47:40
  Speaker 1: There's no doubt about it.
• 47:41
  Speaker 1: So, on this particular one, this has been open for a little bit, and Dalton, I have to admit, is one of my favorite weeded bourbons.
• 47:54
  Speaker 1: So you ready there?
• 47:57
  Speaker 1: Super Nash, I'm ready, okay.
• 48:01
  Speaker 1: So what are you guys getting?
• 48:04
  Speaker 1: So, all right, this is officially now the old Louisville Whiskey Company's barrel bottle breakdown.
• 48:12
  Speaker 1: The barrel bottle breakdown, oh my God, what would it be called?
• 48:20
  Speaker 1: Rating system?
• 48:22
  Speaker 1: Thank you, rating system, thank you.
• 48:27
  Speaker 1: The barrel bottle breakdown rating system, as consists of nose, body, taste and finish.
• 48:31
  Speaker 1: Uh, it is four points, or four knocks with our special bung hammer knocker, and sometimes I hit the barrel, but I've actually figured out so you guys could hear it.
• 48:48
  Speaker 1: So I'm going to be hitting the desk.
• 48:49
  Speaker 1: Uh, four knocks for possible.
• 48:53
  Speaker 1: Possible for the nose, four knocks, possible for the body, and then, because of our evolution, of our rating system.
• 49:01
  Speaker 1: It's five knocks for tastes and five knocks for finish, for a total of 18.
• 49:07
  Speaker 1: But if you want to give and you think one of the categories is exceptional, you can give it a but up up.
• 49:17
  Speaker 1: So all right, and we're gonna rate it between the three of us.
• 49:22
  Speaker 1: It's great to be doing this old littleville whiskey company uh barrel bottle breakdown with the three of us.
• 49:25
  Speaker 1: It's great to be doing this Old Louisville Whiskey Company barrel bottle breakdown with the three of us.
• 49:28
  Speaker 1: This is kind of cool.
• 49:29
  Speaker 1: I do a lot of them by myself, I do them with you guys, and it's good to have the whole group together, guys, tonight.
• 49:36
  Speaker 1: So what are you all thinking about?
• 49:38
  Speaker 1: The no's We'll kind of rotate through.
• 49:40
  Speaker 1: There's no better way to do it than with one of our barrel picks.
• 49:46
  Speaker 1: We've not done them.
• 49:47
  Speaker 1: This is the first time that we've done a barrel pick.
• 49:50
  Speaker 3: And it's great that all three of us are doing it.
• 49:54
  Speaker 1: And if anyone's interested, contact me, or you can contact CT or Nash.
• 50:00
  Speaker 4: I've got some too, so yeah.
• 50:02
  Speaker 4: Alright.
• 50:05
  Speaker 3: I've got some, but I'm I'm not getting ready at any mind, but I can hook you up with a bottle through.
• 50:11
  Speaker 3: I got.
• 50:12
  Speaker 3: I got people I, I took.
• 50:15
  Speaker 4: I took one of my bottles of this and shared it with uh the folks at uh indian creek here in in ohio.
• 50:23
  Speaker 4: And I saw him last week and Joe said he goes, I'm still sipping on that bottle.
• 50:30
  Speaker 4: He goes, that's really, really good.
• 50:32
  Speaker 4: He said his son-in-laws came over and they were drinking it and he told him he said oh, just just one, just one.
• 50:41
  Speaker 4: He said he's he's very sparing with the amount he lets go, but he really likes it and that's a person who does pot.
• 50:50
  Speaker 4: Still, that's exactly what they do.
• 50:52
  Speaker 1: Well, tell him he doesn't have to be sparing.
• 50:54
  Speaker 1: There's always there's a lot more where it came from.
• 50:58
  Speaker 1: Anyways, I love the nose on this.
• 51:03
  Speaker 1: I don't know about you guys, I'm getting caramel popcorn.
• 51:08
  Speaker 3: I'm just my wife's actually snagging Werther's caramel popcorn and I've been eating on it the last couple of weeks and that nose is just wonderful.
• 51:22
  Speaker 1: I'll go with.
• 51:23
  Speaker 1: I can smell where the popcorn is, but I'm getting more.
• 51:26
  Speaker 1: Oh, there was a burnt chocolate.
• 51:33
  Speaker 1: I get the popcorn or the corn flavor and then I'm getting a fruity note on it In CT.
• 51:42
  Speaker 1: It's almost like a cherry almost gone.
• 51:45
  Speaker 1: It's like almost like a cherry.
• 51:47
  Speaker 1: It normally.
• 51:48
  Speaker 3: I was going to say a dark cherry.
• 51:50
  Speaker 1: Yeah, and normally I pick up the apricot, but I'm not picking up any of that.
• 51:54
  Speaker 1: Oh, there's a little apricot on the bottom, so so, in other words, so the way that nosing works.
• 52:02
  Speaker 1: There's a lot of whiskeys that it's hard to pull one flavor out of, but if you've noticed, in this one right now, there's three or four smells that you're picking up.
• 52:14
  Speaker 1: I could pick up a little bit.
• 52:17
  Speaker 1: Then I pick up the cherry, I pick up definitely the popcorn, the pop, definitely the popcorn, and then there's the sweetness and then maybe a little apricot.
• 52:32
  Speaker 1: I mean, it's got a really complex nose, there's no doubt about it.
• 52:42
  Speaker 4: Well, not complex, but a lot of flavors that present themselves.
• 52:45
  Speaker 4: There's a.
• 52:46
  Speaker 4: The sweetness is very icing, like a sweet icing kind of smell to it.
• 52:53
  Speaker 3: You know, this is one knows that I'm getting very little spice, you know, oh, there's not Just a hint of spice there You're talking about ethanol very little ethanol.
• 53:05
  Speaker 3: Yeah, little ethanol.
• 53:07
  Speaker 4: Yeah yeah Now, mine's been sitting in the glass for a little while, so the ethanol's definitely probably left it.
• 53:19
  Speaker 3: Well, mine ethanol left the bottle a long time ago, because my bottle's about three-quarters of the way down.
• 53:21
  Speaker 3: I had to go switch bottles because I realized that I had our first barrel picked out here and then poured it up and then so I had to go grab another bottle because I didn't have any left of the bottle that I had opened up when I first got this Because I've done shared it with all my brothers and friends that have come over- so the other thing is is I just tasted it?
• 53:46
  Speaker 1: a little ethanol just off of this, but not very much now that it's aired out some believe it or not, I just tasted this and it's there's a butterscotch aspect to it, but I am getting peanut butter, peanut Peanut, not peanut Peanut.
• 54:08
  Speaker 1: That's for you, ct.
• 54:09
  Speaker 1: Oh my gosh.
• 54:12
  Speaker 3: After that sip mid-palate, that sweet tart cherry comes across.
• 54:19
  Speaker 3: Yeah, sweetness up front, but right about mid-palate, that tartness of a dark cherry, a CT.
• 54:30
  Speaker 1: What is?
• 54:31
  Speaker 1: How long are you pouring from a bottle that's been open?
• 54:34
  Speaker 1: Or did you open it, crack it tonight?
• 54:37
  Speaker 4: It's like cherry pie.
• 54:38
  Speaker 4: It's one that I've had open.
• 54:39
  Speaker 4: You know, for me the corn is there, but it's sweeter.
• 54:44
  Speaker 4: The corn is is there, but it's sweeter, the corn is sweet.
• 54:48
  Speaker 4: It's not like somewhere if it was a younger pot, still with that much corn.
• 54:53
  Speaker 4: And.
• 54:54
  Speaker 4: I think uh Walker said it here.
• 54:56
  Speaker 4: Let me go back 70 corn, 20 wheat, 10 malt.
• 54:59
  Speaker 4: With that much corn, Sometimes it is very grainy tasting.
• 55:03
  Speaker 4: This is not like corn grain, it's it's a sweet corn.
• 55:05
  Speaker 4: It's it's a grainy tasting.
• 55:06
  Speaker 4: This is not like corn grain, it's a sweet corn.
• 55:07
  Speaker 4: It's a sweetness to it.
• 55:08
  Speaker 4: That's why I dig the nose, I dig the palate.
• 55:16
  Speaker 3: That's why I was saying it tasted like that caramel popcorn.
• 55:21
  Speaker 4: I'll even say I don't think it's.
• 55:24
  Speaker 4: Sorry, jeff, I don't know that it's caramel popcorn.
• 55:26
  Speaker 4: Don't think it's.
• 55:27
  Speaker 4: I don't know that it's caramel popcorn.
• 55:28
  Speaker 4: What's the popcorn that they sell at the fairs and stuff?
• 55:34
  Speaker 3: kettle, corn, that's more the sweetness.
• 55:40
  Speaker 4: It's not as much a caramel as it is that sweet kettle corn yeah, I'll give you that yeah, I agree.
• 55:48
  Speaker 3: now of caramel, as it is that sea kettle corn, yeah, I'll give you that.
• 55:51
  Speaker 3: Yeah, I agree.
• 55:51
  Speaker 3: I agree.
• 55:52
  Speaker 4: Now I was thinking that, yeah, this is a kettle corn bomb, we could have renamed it.
• 55:55
  Speaker 4: Can we rename it?
• 55:58
  Speaker 1: We can.
• 55:58
  Speaker 1: We didn't name it.
• 56:02
  Speaker 1: All it is is selected by the Scotchy Bourbon Boys.
• 56:07
  Speaker 1: We got our logo on it, but we never named it.
• 56:10
  Speaker 1: Oh, what did we call this?
• 56:11
  Speaker 1: One?
• 56:11
  Speaker 1: Walker might know.
• 56:15
  Speaker 1: Walker will know I advertised it as something I might have.
• 56:21
  Speaker 4: Walker just said it.
• 56:28
  Speaker 1: I don't think because they don't name them.
• 56:30
  Speaker 1: I didn't name these two, but I could have.
• 56:35
  Speaker 4: So let's rate this thing.
• 56:36
  Speaker 1: All right, let's rate this so we can get to the other ones.
• 56:39
  Speaker 1: Okay.
• 56:40
  Speaker 4: First, you two on the nose Walker first on the nose Guys, I dig the nose.
• 56:45
  Speaker 4: It's everything I want.
• 56:50
  Speaker 4: And for a pot still to not be too greeny but have some sweetness to it.
• 56:55
  Speaker 4: It's very rare for me, um, because a lot of pot stills are four years yeah, and this is six, almost going on seven, it's like this is.
• 57:04
  Speaker 4: This is six, almost going on seven.
• 57:05
  Speaker 4: It's like this is a four for me all day long.
• 57:06
  Speaker 1: All right, ct gives it four knocks One, two, three, four.
• 57:17
  Speaker 1: Did you guys hear that?
• 57:20
  Speaker 3: No, we heard it when you were tapping on the table.
• 57:22
  Speaker 1: All right, let's try it this way One, two, one.
• 57:30
  Speaker 1: Two.
• 57:30
  Speaker 1: Three.
• 57:34
  Speaker 3: Four, there you go.
• 57:36
  Speaker 3: Yeah, we hear it when you do it like that.
• 57:39
  Speaker 1: All right.
• 57:39
  Speaker 1: So we got four knocks.
• 57:40
  Speaker 1: You're up, nash.
• 57:44
  Speaker 3: I really love this nose on this.
• 57:46
  Speaker 3: This is all the things that I look for to smell in the aromas of a whiskey or a bourbon.
• 57:54
  Speaker 3: It's just each time I go and I have to go switch to nostrils and I'm getting different things out of each one.
• 58:03
  Speaker 3: It's really really good and I'm going to have out of each one.
• 58:06
  Speaker 3: It's really really good, and I'm going to have to go up four without even going further.
• 58:10
  Speaker 1: Hey, I wonder honestly what this would be like at 12 year.
• 58:15
  Speaker 1: Imagine if it was like a William Dalton 12 year and that would be like a Pappy 12.
• 58:22
  Speaker 1: I wonder what that would actually.
• 58:24
  Speaker 1: That would be pretty cool.
• 58:25
  Speaker 1: Hopefully we're still around for that All right.
• 58:32
  Speaker 3: Hopefully there are some barrels that will be around.
• 58:36
  Speaker 1: That's my intention of why I'm going there.
• 58:38
  Speaker 1: I'm going to be going there, all right.
• 58:40
  Speaker 1: So, yep, super Nash gives it a four knocks One, two, three, four.
• 58:52
  Speaker 1: You guys hear that one.
• 58:54
  Speaker 1: That time, did you hear it?
• 58:58
  Speaker 1: You couldn't hear the knocks?
• 59:01
  Speaker 1: All right, I heard you count?
• 59:03
  Speaker 3: I heard like two out of four.
• 59:04
  Speaker 3: I heard you count, it's okay.
• 59:06
  Speaker 3: Yeah, god darn it, I was with you every step of the way.
• 59:10
  Speaker 3: Yeah, I guess I think you should put a microphone on the.
• 59:18
  Speaker 4: You should hit the microphone.
• 59:20
  Speaker 1: Yeah, that's a good idea.
• 59:21
  Speaker 1: Just have the microphone and just smash the microphone, it'll work the first time.
• 59:29
  Speaker 3: All right, so tape it to the side of it all right, so I got the the.
• 59:35
  Speaker 1: This is the microphone right there.
• 59:38
  Speaker 3: All right, so that's lay it on the table beside, beside it you know what?
• 59:42
  Speaker 1: okay, so it's right here.
• 59:44
  Speaker 1: So let's see if I do it on mine, because I'm talking all right, I give it a four also.
• 59:48
  Speaker 1: So let's go One, two, three, four.
• 59:58
  Speaker 1: Yes, One, two and three, Four was nothing.
• 1:00:02
  Speaker 3: Yes, two was nothing.
• 1:00:03
  Speaker 4: Four, you should put it up by your ear and then hit it yeah.
• 1:00:09
  Speaker 1: Just right on my nose.
• 1:00:10
  Speaker 1: That too, all right, all of those things, so CT, so Nash.
• 1:00:16
  Speaker 1: You're first on the body, the body, the viscosity of this in the glass, the glass, and I'm rolling right now legs are audio and this is really good too.
• 1:00:35
  Speaker 3: It's really thick in the glass.
• 1:00:37
  Speaker 3: The sugars you can, I mean, look at the legs takes a long time for them to develop oh yeah they.
• 1:00:43
  Speaker 1: They come down long and and and thick yep and the mouth feel of it.
• 1:00:54
  Speaker 3: I mean, it's just hitting all the sides, both sides of the top roof, hey, so, ct, I'm gonna have to give it a four on the body a, a, four, all right, ct.
• 1:01:08
  Speaker 1: You got anything?
• 1:01:09
  Speaker 1: You can bang on wood to see if I can hear you.
• 1:01:11
  Speaker 1: Yeah.
• 1:01:16
  Speaker 4: Ready Yep Hear that.
• 1:01:19
  Speaker 1: Nope, really.
• 1:01:23
  Speaker 4: And that was a pretty loud knock.
• 1:01:24
  Speaker 1: All right, he gave the body a four.
• 1:01:28
  Speaker 3: Hey, can you hear this?
• 1:01:34
  Speaker 4: It's so like random you hear like a little something.
• 1:01:38
  Speaker 1: It sounded like a pebble fell on the ocean floor.
• 1:01:45
  Speaker 3: Hey.
• 1:01:45
  Speaker 3: I'm a scuba diver I can hear that shit.
• 1:01:47
  Speaker 1: That's what I'm saying.
• 1:01:48
  Speaker 1: That's about what it sounded like.
• 1:01:50
  Speaker 1: Yes, all right, so here we go.
• 1:01:53
  Speaker 1: That leaves me next Body-wise.
• 1:01:57
  Speaker 3: And would you give it C-team?
• 1:01:58
  Speaker 3: I haven't gone yet.
• 1:02:00
  Speaker 3: Oh, okay, that's why I don't have a score for you.
• 1:02:05
  Speaker 1: I have to agree with Nash on this, because what it does in the glass it gets the one point you might give it for the way the legs work and everything.
• 1:02:17
  Speaker 1: But then when you do the Kentucky Chew it really stings the cheeks, and that's always what I'm looking for.
• 1:02:24
  Speaker 1: It goes to the roof of your mouth, underneath your tongue, in your palate, but when it stings your cheeks you know that is a body with a four and at 104 proof.
• 1:02:34
  Speaker 1: That's crazy.
• 1:02:35
  Speaker 1: Usually you get that from like 120s, so I will do it also.
• 1:02:41
  Speaker 1: So let's try it.
• 1:02:41
  Speaker 1: One, two, three, two, three, four.
• 1:02:51
  Speaker 3: All four of those.
• 1:02:53
  Speaker 1: What are you going to give it?
• 1:02:57
  Speaker 4: So body for me, mouth, so the mouth feel like I don't disagree with you guys that it gives spice, but I don't get quite the creaminess that I would want out of something that I might get before.
• 1:03:11
  Speaker 1: So I'm going with a three CT gives it three, one, two, three.
• 1:03:20
  Speaker 1: You hear all those.
• 1:03:23
  Speaker 3: None of them.
• 1:03:26
  Speaker 1: None of them.
• 1:03:27
  Speaker 1: One I heard them One.
• 1:03:27
  Speaker 1: I heard that Two, three.
• 1:03:33
  Speaker 3: One and two, three.
• 1:03:38
  Speaker 4: Just give up.
• 1:03:39
  Speaker 4: We've been doing this for six months.
• 1:03:40
  Speaker 4: It still ain't working.
• 1:03:41
  Speaker 1: I got some in.
• 1:03:42
  Speaker 1: I got some in.
• 1:03:43
  Speaker 1: Maybe that's my way I talk and whatever.
• 1:03:45
  Speaker 1: So we'll see.
• 1:03:46
  Speaker 3: I'm telling you attach the mic to the side of the gavel.
• 1:03:52
  Speaker 1: Yeah, that'll.
• 1:03:52
  Speaker 1: No, that won't work, trust me.
• 1:03:54
  Speaker 1: Side of, I've actually hit the mic.
• 1:03:56
  Speaker 1: Watch this.
• 1:04:00
  Speaker 3: It's not going to work.
• 1:04:02
  Speaker 1: You don't hear it when you hit the mic.
• 1:04:04
  Speaker 1: I heard it the first time.
• 1:04:05
  Speaker 3: All right, I promise you don't hear it when you hit the mic.
• 1:04:07
  Speaker 3: I heard it the first time.
• 1:04:10
  Speaker 1: All right, let's go to taste.
• 1:04:12
  Speaker 1: I'm up for taste.
• 1:04:14
  Speaker 1: Yep, this is one we can give five.
• 1:04:24
  Speaker 1: I enjoy this taste, but I will say from the standpoint of what I love this and there's no doubt about it, but it's a four for me out of five.
• 1:04:37
  Speaker 1: So that's what I'm going to give it.
• 1:04:39
  Speaker 1: All right, we're going to try it one more time and I'm going to go quick One, two, three, four, five time.
• 1:04:49
  Speaker 1: And we go go quick one, two, three, four, five said four oh, now you messed me up.
• 1:04:56
  Speaker 3: I read and I heard him say four I?
• 1:04:59
  Speaker 1: I know it's crazy.
• 1:05:01
  Speaker 1: I probably thought I was getting the, that it was working, so I just kept going.
• 1:05:08
  Speaker 3: So what do you give it?
• 1:05:09
  Speaker 4: A four or five, a four, okay All right, you don't have to hammer the table, so we don't hear it.
• 1:05:17
  Speaker 4: I'm on a four on this one.
• 1:05:20
  Speaker 4: The palate's really good, the taste is good, but it's a four for me.
• 1:05:24
  Speaker 1: All right, one, two, three, four.
• 1:05:31
  Speaker 1: Could you hear those?
• 1:05:36
  Speaker 3: No, that's good enough.
• 1:05:38
  Speaker 3: Is that good?
• 1:05:39
  Speaker 3: Just keep doing it.
• 1:05:40
  Speaker 3: It is what it is.
• 1:05:41
  Speaker 3: I just want to give John Rhett's suggestion Mute CT and Nash on Zoom and try bashing them to see if we all hear them.
• 1:05:51
  Speaker 1: He said it's worth a try, mute CT and Nash, he says bash, bash us yeah, cheers, john.
• 1:06:03
  Speaker 3: I like that suggestion, but I don't agree with it.
• 1:06:07
  Speaker 3: And no need going into detail, because we've already talked about how this stuff is tasting, how it's feeling.
• 1:06:18
  Speaker 3: All the flavors that I'm getting out of this, I'm going to have to get a before myself.
• 1:06:27
  Speaker 1: I'm going to try it.
• 1:06:28
  Speaker 1: I'm trying again One, two, three, four.
• 1:06:38
  Speaker 3: Did you see that?
• 1:06:39
  Speaker 3: We heard the first one when I saw your glass shake three times?
• 1:06:42
  Speaker 1: Yeah, there you go.
• 1:06:43
  Speaker 1: You can hear me counting, right.
• 1:06:50
  Speaker 3: All right, we are down to the finish on this, and that's back to Super Nash or you CT, right yeah.
• 1:07:02
  Speaker 4: Like the finish.
• 1:07:03
  Speaker 4: Probably the only thing that I can say for it on the finish is that it just kind of stays pretty.
• 1:07:10
  Speaker 4: One note the corn is the predominant flavor.
• 1:07:13
  Speaker 4: That kind of finishes for me.
• 1:07:14
  Speaker 4: So I go with a four, and not that that's a bad thing it's still really good but it just leaves that corn pop taste in your mouth.
• 1:07:25
  Speaker 1: One, two, three, four.
• 1:07:34
  Speaker 3: Oh, wow, oh uh, that that finishing what you just said corn pop, uh, sugar, corn pop cereal.
• 1:07:43
  Speaker 3: Yeah, that's what I'm getting on the finish.
• 1:07:44
  Speaker 3: On the taste, up front I was I'm getting a fresh baked tart.
• 1:07:52
  Speaker 3: Yeah, there's cherry on the palate for sure oh yeah, that is so prevalent to me in there and just that fresh-baked, you know pie crust.
• 1:08:05
  Speaker 3: That's throughout the whole thing, the nose and the taste.
• 1:08:10
  Speaker 3: And on the finish, a little bit at 104 proof, I would think it would have just a little bit at 104 proof, I would think it would have just a little bit more.
• 1:08:19
  Speaker 3: Maybe Kentucky hug, because I'm just not getting it down through the throat part, but I'm still going to have to give it a four.
• 1:08:29
  Speaker 3: It's still a please, it's still a plus.
• 1:08:32
  Speaker 3: Yeah, I mean it's a real good finish.
• 1:08:35
  Speaker 3: I mean everything.
• 1:08:35
  Speaker 3: I'd want a whiskey and bourbon and all and just an all-around good drinking.
• 1:08:43
  Speaker 1: All right, One, two, three, four, four.
• 1:09:03
  Speaker 1: This would have been five if it would have been longer.
• 1:09:06
  Speaker 1: There's nothing unpleasant about this finish.
• 1:09:13
  Speaker 1: The cherry, the corn pops, it's all kind of there.
• 1:09:14
  Speaker 1: I love it Normally.
• 1:09:15
  Speaker 1: What I don't like about a finish is if it's oaky or it's leathery or there's a bitter aspect no, bitter aspect of this.
• 1:09:23
  Speaker 1: It's not super sweet, but it's sweet enough.
• 1:09:27
  Speaker 1: And but you know it's a medium.
• 1:09:32
  Speaker 1: It's not one of those really really long ones where you finish and you go upstairs and you're like getting ready, going to brush your teeth and you don't even want to brush your teeth because the taste is still there.
• 1:09:44
  Speaker 1: It doesn't quite have that.
• 1:09:46
  Speaker 1: It might have that at 12 years, who knows, but at this point it doesn't.
• 1:09:51
  Speaker 1: So I'm going to go with you guys.
• 1:09:53
  Speaker 1: I concur, it's a four.
• 1:09:54
  Speaker 1: One, one, two, three, four.
• 1:10:03
  Speaker 1: I just got some wood barrel chip out of my reconditioned barn oak in there.
• 1:10:11
  Speaker 3: You have a 15.67 for the total.
• 1:10:17
  Speaker 1: How did you do that math that fast?
• 1:10:20
  Speaker 3: Because I had it all up.
• 1:10:25
  Speaker 1: You thought I was going to get.
• 1:10:26
  Speaker 1: You already did the math because I was going to give it a four.
• 1:10:30
  Speaker 3: All I was waiting for was on your answer, and I already had our scores computed in the computer.
• 1:10:36
  Speaker 1: Alright, we got to do this, we.
• 1:10:37
  Speaker 1: We gotta do the Lillian real quick.
• 1:10:39
  Speaker 1: Let's we'll zip through this because we're getting long so.
• 1:10:43
  Speaker 4: Nass, you start out on the nose of Lillian.
• 1:10:46
  Speaker 4: Since we'll just go keep going.
• 1:10:48
  Speaker 3: Sounds good, hold on, here we go, let's see.
• 1:10:53
  Speaker 1: I need a different here.
• 1:10:54
  Speaker 1: I've got mine for the smoke.
• 1:10:56
  Speaker 1: All right, the Louisville Whiskey Company is doing a.
• 1:11:05
  Speaker 1: We're really covering it tonight, that's for sure.
• 1:11:08
  Speaker 1: We still have not done the payment.
• 1:11:15
  Speaker 1: We still have not done the payment.
• 1:11:17
  Speaker 1: This is the old Louisville 17 year.
• 1:11:21
  Speaker 1: We need to do that CT.
• 1:11:27
  Speaker 4: We need to do that as a barrel bash that shantastic bottle.
• 1:11:34
  Speaker 1: You mean a?
• 1:11:36
  Speaker 4: barrel bottle breakdown.
• 1:11:36
  Speaker 4: I have too much old Louisville stuff.
• 1:11:37
  Speaker 4: I need this stuff.
• 1:11:38
  Speaker 1: Oh my God, the nose on this, lillian, after it's been spectacular, it's cherries.
• 1:11:45
  Speaker 1: It's gotten really sweet, holy crap.
• 1:11:51
  Speaker 3: This bottle's been open for a little while.
• 1:11:56
  Speaker 1: Wow, was not expecting that.
• 1:11:59
  Speaker 4: What the rye should introduce to this, and this is oat too, isn't it?
• 1:12:04
  Speaker 1: Rye and oats, so this one.
• 1:12:07
  Speaker 4: Instead of wheat, you've got rye and oats replacing what was in the wheat, corn, rye, oats and malted barley right.
• 1:12:15
  Speaker 1: Yeah, corn rye oats and malted barley.
• 1:12:16
  Speaker 1: Right yeah, corn rye oats and malted barley.
• 1:12:17
  Speaker 1: This is the Lillian Sinclair.
• 1:12:20
  Speaker 1: This is.
• 1:12:21
  Speaker 3: I'm getting the sweetness, the fruit, and then the baking spices are coming through on this.
• 1:12:28
  Speaker 1: I had a ton of cherry.
• 1:12:29
  Speaker 1: I mean it was like a cherry blossom A cherry blossom.
• 1:12:33
  Speaker 1: And then so the Lillian Sinclair was Alan Bishop's passion project and while he was doing this and it was becoming obvious we wanted to do a barrel pick, he dropped in a French Oak State.
• 1:12:49
  Speaker 1: This is three and seven-eighths years old.
• 1:12:55
  Speaker 1: It technically would have been a four year if we would have waited about another month.
• 1:12:59
  Speaker 1: And, uh, honestly, or that makes it 11, 12ths correct.
• 1:13:05
  Speaker 1: So three and 11, 12 years old, with a french oak barrel stave in it for the last two and a half months.
• 1:13:12
  Speaker 1: And I'm telling you, uh, when we were tasting it, he dropped it in two and this was the by far the better of the two.
• 1:13:20
  Speaker 1: And, once again, if you check out our shorts, you can see, uh, mr alan bishop thieving this for us, this barrel is, was it's fan?
• 1:13:31
  Speaker 1: I, I really, um, when people love this, there's a lot of people who absolutely love this bourbon.
• 1:13:38
  Speaker 1: Now, it's not for everybody, because it was, in my opinion, more like what everybody was drinking on the frontier it just, you know it's a frontier bourbon, it is respecting the grain and you know kind of exactly that type of thing that they were doing the pot still and it's kind of I I put it to alan this is what he was always trying to make and he calls it a passion project.
• 1:14:04
  Speaker 3: So this I'm.
• 1:14:05
  Speaker 3: I am not getting the cherry, but I am getting, like these, tart gransmith apples see I've had this open for a while.
• 1:14:15
  Speaker 1: This is the one that's been sitting there.
• 1:14:17
  Speaker 1: I mean it's been open for at least three months that meg, and maybe some allspice all right.
• 1:14:23
  Speaker 1: Yes, I love the nose.
• 1:14:25
  Speaker 1: All right, oh my gosh, it's like.
• 1:14:29
  Speaker 3: it's like fresh baked bread, like a like an apple pie 104.9.
• 1:14:38
  Speaker 1: Three years, this is barrel number 2428.
• 1:14:41
  Speaker 1: That's how far along they were at that point.
• 1:14:45
  Speaker 1: And then it is the match bill.
• 1:14:49
  Speaker 1: I'm sure Walker could probably come up with the match bill for us on that one too.
• 1:14:55
  Speaker 3: Yes, it is the four, four green, which we already mentioned, that.
• 1:14:57
  Speaker 1: But yeah, this is the opposite of lee w sinclair.
• 1:15:02
  Speaker 4: This, this, um lee w sinclair, I'm gonna grab it wondering that this is like a 21 rye, like there's there's a decent amount of rye in this.
• 1:15:11
  Speaker 4: So the all that spice from the olive pot, you get it on the nose and, like you said, there's an apple-type ness to that.
• 1:15:22
  Speaker 4: That is probably coming from that rye, for sure.
• 1:15:27
  Speaker 1: The Lee W Sinclair isa four-grain weeded bourbon.
• 1:15:30
  Speaker 1: The second grain, it's corn wheat, oats and barley.
• 1:15:35
  Speaker 1: And this is the Lillian sinclair that he called, which I believe was hit some sort of associate, his daughter, um, and, and it is corn rye, oats and barley and this one, uh, they're definitely extremely different, there's no doubt about it, right?
• 1:15:59
  Speaker 4: It's funny we're doing this on the Old Louisville bottle breakdown because Amin talks about at Old Louisville all the time about how rye is the flavor grain.
• 1:16:09
  Speaker 4: You know that is what gives a lot of bourbon their flavor and people may not think they like rye, but then when you introduce a percentage of it to bourbon it really does, or to corn it adds a complexity that's totally different.
• 1:16:25
  Speaker 1: Well, the complexity that's happening with the rye and the corn right now is fresh-baked bread.
• 1:16:32
  Speaker 1: It tastes like I want you Fresh baked pie.
• 1:16:37
  Speaker 1: I want to get some butter.
• 1:16:38
  Speaker 1: That's what I want.
• 1:16:39
  Speaker 1: I want to put some butter.
• 1:16:40
  Speaker 1: It gets, because that's that close.
• 1:16:43
  Speaker 1: And once again, this one.
• 1:16:53
  Speaker 1: If there ever was anything, this stays true to the grains and that's one of the things that at the Spirit of French Lick, they say respect the grain.
• 1:16:59
  Speaker 1: That's what Alan's always done.
• 1:17:02
  Speaker 1: He's still going to do it at Old Homestead, but in this case I really like.
• 1:17:08
  Speaker 1: This is not like a dessert.
• 1:17:10
  Speaker 1: It's not hugely sweet.
• 1:17:13
  Speaker 1: There's some sweetness, but you pick up the grain on this one.
• 1:17:17
  Speaker 4: And the finish, though, is more of the hug.
• 1:17:19
  Speaker 4: I get more of the hug on this one.
• 1:17:22
  Speaker 1: Yeah, but there's no bit right.
• 1:17:24
  Speaker 1: You're right, but there's no bitterness.
• 1:17:25
  Speaker 1: And this one's 104.9 and the other one's 104.8.
• 1:17:31
  Speaker 3: 0.8 tenths and the weeded doesn't have the hug that the rye picks up 0.8 tenths in the wheat, it doesn't have the hug that the rye picks up.
• 1:17:40
  Speaker 3: I just want to talk a little bit about the rye grain.
• 1:17:42
  Speaker 3: When you introduce a rye grain, that's where you usually get the bacon spices, the floral notes, the fruit notes.
• 1:17:53
  Speaker 3: A lot of that is coming from the rye grain grain.
• 1:17:57
  Speaker 3: Then when you, when you get the sweetness, the sweetness and the caramels and stuff like that, that's mostly coming from the barrel because you're getting the wood sugars out of the barrel.
• 1:18:02
  Speaker 1: but but in this case, in this case, almost four years old, you're getting some of that, that, that sweetness, from that french oak stave that we dropped in for two and a half months.
• 1:18:15
  Speaker 1: That's where some of that this is sweeter than the other.
• 1:18:18
  Speaker 1: Lee Sinclair, that you don't have those French oak staves in it adds that you can even almost taste the French oak stave, like the toasted aspect.
• 1:18:26
  Speaker 3: It definitely adds some chocolate on the finish.
• 1:18:29
  Speaker 3: You're getting that from the French oak stave.
• 1:18:32
  Speaker 3: I haven't even got to the finish yet.
• 1:18:35
  Speaker 3: This nose, I love this nose, so I'm gonna have to give it a four, one, two, three, four.
• 1:18:47
  Speaker 1: Did I do it right that time?
• 1:18:50
  Speaker 3: Doesn't matter, I wasn't even paying attention.
• 1:18:53
  Speaker 3: I was paying attention to the glass.
• 1:18:55
  Speaker 1: He just that's you did exactly what you're supposed to do, nod and agree.
• 1:18:58
  Speaker 1: So does that leave me next?
• 1:19:03
  Speaker 1: So I think the nose is the strong point of this.
• 1:19:08
  Speaker 1: It's the one thing that's spectacular about it.
• 1:19:12
  Speaker 1: It definitely I could smell this all day.
• 1:19:16
  Speaker 1: And when I say that when I there's sometimes where you taste something and you, or, like I've, I've taken a uh a thing of breakfast blend of starbucks and it's ground up in its package and even though it doesn't taste anything like it smells.
• 1:19:32
  Speaker 1: But if you put that smell, it just kind of stings something in your nose and it just does what it's supposed to do.
• 1:19:37
  Speaker 1: This does it.
• 1:19:38
  Speaker 1: So I am about to give this a four, One, two, three, four with a ba-dum-bop.
• 1:19:56
  Speaker 3: I mean ba-dum-bop's the nose on this, which is well-deserved, I agree.
• 1:20:02
  Speaker 4: So I'm going to make this quick.
• 1:20:05
  Speaker 4: I agree with a lot of the things.
• 1:20:06
  Speaker 4: The one thing I got on this when I first came to it after drinking the Dalton was there was a maple-type note in that nose and the deeper like that I sit with it in my nose, like not just smelling it and leaving, but staying there, I get that little bit of a maple note.
• 1:20:25
  Speaker 4: I don't know why, um, but I like it.
• 1:20:28
  Speaker 4: It's got a great nose and I'm gonna go with that as well one, two, yes, three, four, all right, all right.
• 1:20:42
  Speaker 1: The body I gotta have a little bit more.
• 1:20:46
  Speaker 1: That's on you, jeff.
• 1:20:49
  Speaker 1: I know I said I have to have a little more for the body.
• 1:20:52
  Speaker 1: What are?
• 1:20:55
  Speaker 3: you going to do for the finish?
• 1:21:00
  Speaker 1: For a little more.
• 1:21:01
  Speaker 1: It's a little thinner than the other one.
• 1:21:03
  Speaker 1: Then they'll Dalton.
• 1:21:06
  Speaker 1: The legs are thinner.
• 1:21:07
  Speaker 1: They're there, but they're thinner.
• 1:21:09
  Speaker 1: It doesn't quite just shut up it.
• 1:21:21
  Speaker 1: I missed the glass.
• 1:21:22
  Speaker 1: What can I say?
• 1:21:23
  Speaker 3: it doesn't I?
• 1:21:25
  Speaker 1: just I was looking at the body and it doesn't go to your cheeks, it it's, it's in your mouth, it's over, it's encompassing the flavor.
• 1:21:35
  Speaker 1: And the second pour I had was just like the sweetness is spectacular, but I don't get it in my cheeks.
• 1:21:40
  Speaker 1: So I gotta give the body a three.
• 1:21:41
  Speaker 1: One, two, three.
• 1:21:48
  Speaker 4: Supernash.
• 1:21:49
  Speaker 4: The body to me is thin.
• 1:21:51
  Speaker 4: I like the flavors, but that's not what this is For body.
• 1:21:57
  Speaker 4: For me, the thinnest gives me a two.
• 1:22:01
  Speaker 1: Two, one Two.
• 1:22:09
  Speaker 3: I'm agreeing with both of y'all.
• 1:22:11
  Speaker 3: I'm like in the middle.
• 1:22:14
  Speaker 1: So you're going to give it two and a half.
• 1:22:18
  Speaker 3: Well, ct gave it a three, you gave it, you gave it a four right no, no I gave it a two, he gave it a three yes okay, I have to agree, like I say, this is probably the weak point on it right now, that it's not hitting the sides.
• 1:22:35
  Speaker 3: I get it up front and it goes across the middle of the tongue, but then it dissipates really quick.
• 1:22:41
  Speaker 1: As younger whiskey might.
• 1:22:44
  Speaker 3: Yeah, so yeah, I'll give it 2.5.
• 1:22:48
  Speaker 3: You can't, you know you're not going to let me go.
• 1:22:52
  Speaker 1: No, you have to make a decision.
• 1:22:57
  Speaker 3: One more step.
• 1:22:58
  Speaker 1: I think Alan's watching.
• 1:22:59
  Speaker 1: He's got all of it.
• 1:23:04
  Speaker 1: Matt's going to go.
• 1:23:06
  Speaker 4: I'm going to ba-dum-ba-dum in it.
• 1:23:09
  Speaker 3: I give it a five plus a ba-dum-ba and a double ba-dum-ba.
• 1:23:13
  Speaker 3: I'm breaking all the rules.
• 1:23:18
  Speaker 4: It's good, but it's a little thin.
• 1:23:22
  Speaker 1: I gave it like I said I gave it a three.
• 1:23:26
  Speaker 3: I agree.
• 1:23:26
  Speaker 3: I think it's more than two, so I am going to have to give it a three.
• 1:23:32
  Speaker 1: All right, super Nash gives it a three One.
• 1:23:37
  Speaker 3: One, two.
• 1:23:41
  Speaker 1: Three.
• 1:23:45
  Speaker 4: Jeff, you might as well be hitting a stone on that table.
• 1:23:50
  Speaker 1: I saw that I was like, what can I do?
• 1:23:54
  Speaker 1: I'm trying, you all can see.
• 1:23:57
  Speaker 1: I'm trying, you all can see it.
• 1:23:59
  Speaker 1: At least you can, we're gonna scratch it, we're gonna.
• 1:24:01
  Speaker 4: We're gonna go to a bright light that flashes one, two, three, we're gonna do something different it's a barrel, not it's a barrel bottle breakdown.
• 1:24:09
  Speaker 4: And these are knocks, maybe we can get the noise to go across the screen and he has like a hammer in his hand and he does.
• 1:24:18
  Speaker 1: My son's going to show me how to use a different program that has more control over the noise reduction.
• 1:24:25
  Speaker 4: We're on the palate and taste.
• 1:24:27
  Speaker 1: And that's you.
• 1:24:29
  Speaker 4: We've got a possible five.
• 1:24:30
  Speaker 4: I'm going with a four guys.
• 1:24:34
  Speaker 3: Four On the taste for CT.
• 1:24:38
  Speaker 4: I like it.
• 1:24:39
  Speaker 1: It's really good, but it's not quite a five for me, one, two, three, four, anything.
• 1:24:49
  Speaker 1: Two of those, four, anything, two of those.
• 1:24:59
  Speaker 1: At least they know what it should sound like.
• 1:25:04
  Speaker 3: I really love the taste of this.
• 1:25:06
  Speaker 3: Got a lot of flavor going on, I agree, and you can pick up a lot of it.
• 1:25:14
  Speaker 3: Still just a little bit thin, but I'm still going to have to give it a four.
• 1:25:17
  Speaker 1: He gives it a four.
• 1:25:18
  Speaker 1: Four for the flavor and taste.
• 1:25:23
  Speaker 1: Yeah, one, I love it.
• 1:25:28
  Speaker 4: Two Three, four.
• 1:25:32
  Speaker 4: Can I make a suggestion?
• 1:25:36
  Speaker 4: Maybe not be so geriatric about your hammer motions and just go ahead and hit it four times in a row, like you're putting together a house or something, but your hammer is like one.
• 1:25:54
  Speaker 1: But what I figured out is if I talk in between, it's got a chance of doing it.
• 1:26:00
  Speaker 1: The noise cancellation is canceled out if I talk in between try four real quick we heard the first one.
• 1:26:07
  Speaker 1: Yeah, like I said by the, when it hits the first one, it cancels out all noise it afterwards.
• 1:26:13
  Speaker 1: But if I talk, how about this?
• 1:26:16
  Speaker 1: Give it up.
• 1:26:17
  Speaker 1: No, I, I will not give up, okay never, you're never gonna get never.
• 1:26:25
  Speaker 1: I will never get up.
• 1:26:26
  Speaker 1: I will figure it out, never I didn't say give up all right, nash, what do you get?
• 1:26:35
  Speaker 1: is it me or Nash you?
• 1:26:37
  Speaker 1: You both gave it a four, yep.
• 1:26:40
  Speaker 1: So I'm going to tell you why I like this barrel from the start, when we picked this with Alan.
• 1:26:49
  Speaker 1: I will tell you why I'm about to give you this score.
• 1:26:54
  Speaker 1: It's because when I taste, taste this, there's a sweetness.
• 1:26:58
  Speaker 1: It tastes like whiskey, it tastes like grain, tastes like fresh bread, but it's got a little bit of sweet, sweet bread in it.
• 1:27:06
  Speaker 1: And then I feel like it's the 1800s and I'm going across the plains and my whiskey's in the barrel that I distilled and I'm going to move to a new house and it's like eight months later and then I let it sit and it's the first taste of whiskey I taste on my and my new house on the plains.
• 1:27:24
  Speaker 1: So I am going to give this because there's no other whiskey that's ever made me feel that way.
• 1:27:30
  Speaker 1: I am going to give it a five on the taste Five.
• 1:27:42
  Speaker 3: One, two, three, four, five.
• 1:27:42
  Speaker 3: I just want to go on record as saying they didn't have any houses on the planes.
• 1:27:51
  Speaker 4: They were all cabins.
• 1:27:51
  Speaker 4: I just want to go on record on saying that that was maybe the most.
• 1:28:00
  Speaker 3: I can't even that description was one of my collection books.
• 1:28:04
  Speaker 4: Yeah, my impulse on the plane?
• 1:28:07
  Speaker 4: Is it on to the finish?
• 1:28:09
  Speaker 1: We're on the finish.
• 1:28:11
  Speaker 1: Yes, no, it's me.
• 1:28:12
  Speaker 1: Yeah, no, it's me.
• 1:28:20
  Speaker 3: Did you just finish the last one?
• 1:28:21
  Speaker 3: No, I, I started out with the nose, so I've been right, because me you kind of you're right you're right good uh, what?
• 1:28:29
  Speaker 4: what was it like when you drank it on the planes, when you were when your horse and buggy had nothing left.
• 1:28:38
  Speaker 3: I just wanted to tell you we were circled up.
• 1:28:40
  Speaker 3: You know all the little.
• 1:28:44
  Speaker 3: I chose Lily and Sinclair.
• 1:28:49
  Speaker 3: I only had one four left, so I had to.
• 1:28:54
  Speaker 3: I had to fix it because the Indians were closing in the last pour on the curry.
• 1:29:01
  Speaker 3: Yes, the last pour, as the dust was in my eyes, savored that last pour.
• 1:29:16
  Speaker 1: So what the Shut up?
• 1:29:18
  Speaker 1: Tell us what you're going to get.
• 1:29:25
  Speaker 3: I like to finish on this.
• 1:29:26
  Speaker 3: Oh boy, I mean it's you know.
• 1:29:30
  Speaker 3: Kind of like when I thought I was finished on the prairie when the Indians shot me with their what do you mean, my God?
• 1:29:40
  Speaker 3: I got to give, I'm going to give it a four.
• 1:29:44
  Speaker 3: Okay, I'd like to finish on this All right One, two, three, four.
• 1:29:50
  Speaker 3: It hits all the aspects.
• 1:29:51
  Speaker 3: Good mouthfeel Comes across.
• 1:29:54
  Speaker 3: I'm getting all the flavors.
• 1:29:55
  Speaker 3: I'm still tasting the flavors and that's why I'm giving it a four, because the flavors on this are just lasting.
• 1:30:02
  Speaker 3: You know, not a real big Kentucky hug, but I'm not looking for that, but I'm looking at how those flavors are.
• 1:30:13
  Speaker 3: Just, they're just lasting and that's why I like to finish on this he gives it a 4, my last dying breath on the prairie.
• 1:30:32
  Speaker 1: I out of 5.
• 1:30:34
  Speaker 1: It's actually longer.
• 1:30:35
  Speaker 1: I out of five.
• 1:30:36
  Speaker 1: It's actually longer than the other one.
• 1:30:41
  Speaker 1: But I will.
• 1:30:42
  Speaker 1: I think I'm going to give.