Latest / The Scotchy Bourbon Boys / We Break Down Knob Creek 21 And Share How To Win 12 Two-Ounce Holiday Samples

Transcript

We Break Down Knob Creek 21 And Share How To Win 12 Two-Ounce Holiday Samples · The Scotchy Bourbon Boys

• 1:43
  SPEAKER_05: Tiny here to tell you about Whiskey Thief Distilling Company and their newly open tasting room.
• 1:48
  SPEAKER_05: Whether you are up for a farm to glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 2:01
  SPEAKER_05: At both locations, their barrel picks all day, every day, are like none other.
• 2:07
  SPEAKER_05: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rods.
• 2:14
  SPEAKER_05: Once the barrels have been filmed and tasted, you can make a selection and fill your own bottle.
• 2:20
  SPEAKER_05: A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family.
• 2:27
  SPEAKER_05: Remember to always drink responsibly, never drink and dry, and live your life untouched and unfiltered.
• 3:55
  SPEAKER_05: Tony in the studio is in the house.
• 3:59
  SPEAKER_05: And I don't know how.
• 4:00
  SPEAKER_05: And we've got Super Nash in South Carolina.
• 4:04
  SPEAKER_05: Woo! I bet you it's not as cold down there as it is here.
• 4:09
  SPEAKER_01: No, it's probably, I think it's like only about 38.
• 4:13
  SPEAKER_01: I only got up to about 41 today.
• 4:15
  SPEAKER_01: That's it.
• 4:17
  SPEAKER_05: Yeah, we're supposed to get rain and snow over the next couple days.
• 4:21
  SPEAKER_05: Um, not a lot of it, just enough to make it annoying.
• 4:24
  SPEAKER_05: So this this uh yeah, this is the podcast, the leading up last studio podcast before this is our big Christmas weekend.
• 4:35
  SPEAKER_05: We've got so much going on, so excited to get into this.
• 4:40
  SPEAKER_05: And me, me and Roxy have been doing a lot of prep, and it's it's all I could say is like all we've got the bourbon balls we made over.
• 4:53
  SPEAKER_05: Normally, when we make bourbon balls, we're at a batch is 96, and that's right we're at.
• 5:00
  SPEAKER_05: Well, we made 250 bourbon balls, and we made them with limited commercial refrigerator to put those in, or just put them in the garage.
• 5:15
  SPEAKER_05: Yeah, yeah, as cold as it is, yeah, that kind of works, and then we have uh we've got the the but we made them with liberty pole and early times.
• 5:27
  SPEAKER_05: The Liberty Pole bourbon balls.
• 5:33
  SPEAKER_05: The Liberty Pole was in those pecans soaked for over a year, so those are record setting.
• 5:41
  SPEAKER_05: So we we've got bourbon balls.
• 5:44
  SPEAKER_05: We're not liberty poll is down in Virginia, right?
• 5:47
  SPEAKER_05: No, they are in Pennsylvania, Pennsylvania, Pennsylvania, really kind of close to the Ohio border in like where East Palestine is.
• 5:58
  SPEAKER_05: You go through East Palestine where the that bad fire happened with the railroad with the chemicals, and they're probably about an hour southeast of that.
• 6:11
  SPEAKER_05: So, you know, we go, we went there, we made the bourbon balls, they are really, really unique.
• 6:17
  SPEAKER_05: And then the early times one four months in the the the the pecans were in it for four months.
• 6:25
  SPEAKER_05: So we've got dark chocolate and we've got milk chocolate this time.
• 6:30
  SPEAKER_05: We the the white chocolate we couldn't get to melt.
• 6:34
  SPEAKER_05: Every once in a while, if the white chocolate that you buy is too old or whatever, it just doesn't work.
• 6:41
  SPEAKER_05: And so we def we defaulted to milk chocolate this time.
• 6:45
  SPEAKER_05: So, and that is those are pretty damn cool.
• 6:48
  SPEAKER_05: Those those taste pretty well.
• 6:50
  SPEAKER_05: I mean, I was enjoying that.
• 6:53
  SPEAKER_01: Walker just signed on.
• 6:54
  SPEAKER_01: He's a dinner with some some friends, and he'll be back on in a little bit.
• 6:59
  SPEAKER_01: Enjoy the KC21.
• 7:01
  SPEAKER_05: Yeah, he could maybe check out.
• 7:03
  SPEAKER_05: We've got John Pratt on, he's like, and then we've got another guy on, and there's a decent amount of people on YouTube, so we're we'll monitor the comments and we're gonna go.
• 7:13
  SPEAKER_05: We're tonight, we're gonna be barrel bottle breaking down with the old Louisville whiskey company, barrel bottle breakdown of Knob Creek 21 special night, I believe.
• 7:23
  SPEAKER_05: I mean, it's not every day you get to drink a 21-year-old knob creek right now.
• 7:27
  SPEAKER_05: In my glass, I have a 12-year-old.
• 7:32
  SPEAKER_01: I'm not sure how old I've got the 30th anniversary knob creek uh or 30th anniversary of Kentucky Bourbon Festival.
• 7:40
  SPEAKER_01: Knob Creek pick.
• 7:41
  SPEAKER_01: Barrel pick that they did.
• 7:44
  SPEAKER_05: Yeah.
• 7:46
  SPEAKER_05: That was, I believe I have that somewhere too.
• 7:51
  SPEAKER_05: I the my favorite barrel pick was my original one that I was on in 20, I want to say 2022.
• 8:01
  SPEAKER_05: You know?
• 8:01
  SPEAKER_05: Oh, so is Sherry doing her thing with where she's or tell Sherry to keep her clothes on.
• 8:09
  SPEAKER_01: Jeff said keep your clothes on.
• 8:11
  SPEAKER_01: Because you can't distract messing with me.
• 8:19
  SPEAKER_01: Oh my god.
• 8:22
  SPEAKER_01: She knows not to get close enough to get see the reflection in the glass.
• 8:26
  SPEAKER_05: Yes, yes, she does.
• 8:27
  SPEAKER_05: She does for sure.
• 8:30
  SPEAKER_05: Well, it's like, you know, we've got a bunch of things coming up.
• 8:35
  SPEAKER_05: One of the, I mean, one of the coolest things coming up that we're gonna be dealing with is our Christmas party.
• 8:42
  SPEAKER_01: There's our 12 days of Christmas sample giveaway.
• 8:44
  SPEAKER_01: Right, which starting Thursday.
• 8:46
  SPEAKER_05: Which starts Thursday, right?
• 8:49
  SPEAKER_01: Yep.
• 8:51
  SPEAKER_01: My elbow.
• 8:52
  SPEAKER_01: I will do the first post on Thursday, or you will.
• 8:55
  SPEAKER_05: Uh-oh.
• 8:56
  SPEAKER_05: Don't want to do that.
• 8:58
  SPEAKER_05: All right.
• 8:58
  SPEAKER_05: I bumped it with my elbow.
• 9:00
  SPEAKER_00: Oh, you're lagging.
• 9:01
  SPEAKER_05: Oh, am I?
• 9:04
  SPEAKER_01: Did I lag?
• 9:07
  SPEAKER_01: It was for a second.
• 9:08
  SPEAKER_01: It was for a second, but not now.
• 9:10
  SPEAKER_01: When by the time you were bumping it and talking with you with the elbow.
• 9:14
  SPEAKER_05: Yeah, I could tell I was starting to lag.
• 9:16
  SPEAKER_05: So, anyways.
• 9:18
  SPEAKER_05: So, what we're gonna do on the 12 days of Christmas.
• 9:20
  SPEAKER_05: Okay.
• 9:21
  SPEAKER_01: Thanks, Tracy.
• 9:22
  SPEAKER_01: It smells real good in here, that larceny candle.
• 9:26
  SPEAKER_05: I've got the this uh vanilla bean.
• 9:29
  SPEAKER_05: This is okay, this is from Limestone Branch, and this one is bourbon.
• 9:38
  SPEAKER_01: Didn't nobody little bitty little bitty old candle.
• 9:42
  SPEAKER_01: You can't even see the flame.
• 9:44
  SPEAKER_05: It's blue.
• 9:44
  SPEAKER_05: Oh, look at that larceny card.
• 9:47
  SPEAKER_05: I'm gonna I'm gonna I'm gonna I'm gonna tell Stephen Fonte that you're ripping on them.
• 9:52
  SPEAKER_05: That's that's Buffalo that's uh Limestone Branch.
• 9:57
  SPEAKER_01: I was just talking about your little candle.
• 10:00
  SPEAKER_05: That is that's from Limestone Branch.
• 10:02
  SPEAKER_05: So you if you're a gap.
• 10:04
  SPEAKER_01: I'm just saying mine's bigger than his.
• 10:09
  SPEAKER_05: We'll never know.
• 10:11
  SPEAKER_05: Anyways, the 12 days of bourbon, which starts this Thursday when Super Nash comes in.
• 10:19
  SPEAKER_05: Each day is a chance to compete, to complete a task.
• 10:28
  SPEAKER_05: All right, we raise your glasses.
• 10:32
  SPEAKER_05: Put into I know they're way over there.
• 10:35
  SPEAKER_05: Okay.
• 10:37
  SPEAKER_05: Okay, each day you complete a task, your name will be put into a randomizer.
• 10:45
  SPEAKER_05: Your name can be put in up to 12 times based off of the the challenges that we're gonna have you do.
• 10:57
  SPEAKER_05: And but if a challenge includes spending money, then your name will be if and when we're we're talking about reasonable money, your name will be entered in twice.
• 11:12
  SPEAKER_05: So you can get up, you can get your name in this randomizer multiple times based off of completing a task.
• 11:19
  SPEAKER_05: And then if you join the Scotchy Bourbon Boys Clist Crystal Glen Caron Club, which will be a day, and you spend that kind of money, we'll put your name in 10 times from that.
• 11:29
  SPEAKER_05: So it just depends on each one.
• 11:31
  SPEAKER_05: But most of the days, I believe, of the 12 days, eight of the days will allow you to get your name in based off of doing a simple, easy task.
• 11:45
  SPEAKER_05: Okay, after 12 days, on the eve of the 23rd or the 24th, we will, I believe uh Tuesday night, right, is the 23rd.
• 11:58
  SPEAKER_05: Because the 24th is Wednesday.
• 12:00
  SPEAKER_05: So Tuesday night, the 23rd, we will pick from once everybody's name will be in the ran randomizer, we will pick 12 winners who will be sent that will receive the 12 samples.
• 12:17
  SPEAKER_05: 12 two-ounce samples.
• 12:19
  SPEAKER_05: So there'll be 12 different winners.
• 12:23
  SPEAKER_05: Once you and and you could win two samples, really, you could, because we're gonna randomize, and once you're out, you could if you have multiple names based off of this, you could win so certain people could win some of the samples, but the the two, but we'll have 12 winners for the two-ounce samples.
• 12:42
  SPEAKER_05: Now, out of all those winners, out of 12 winners, out of 12 winners, supernatural randomizer a 12 name RAM RAM randomnizer, and that will be picked to win one of our barrel picks.
• 13:03
  SPEAKER_05: We were origin and and the whole thing was is based off of the Christmas past, present, and uh future.
• 13:13
  SPEAKER_05: Although the future's kind of been, you'll have a choice.
• 13:16
  SPEAKER_05: You can pick one of our other barrel picks or wait till our private select maker's mark actually gets released because there's been a delay on that.
• 13:29
  SPEAKER_05: I let everybody know it was there, the it just was it's gonna be delayed, it's gonna be delayed to 2026, and we have special plans, but that barrel at one point we will be able to let everybody get get their bottles.
• 13:46
  SPEAKER_05: So just hang in there with us on that one.
• 13:48
  SPEAKER_05: So that's really Christmas future at its best, right?
• 13:53
  SPEAKER_05: It's even more in the future.
• 13:56
  SPEAKER_01: Hey, uh, hold on one second because I'm gonna share that picture.
• 14:01
  SPEAKER_01: I'm gonna put it way up close to my camera so that everybody can see this work.
• 14:10
  SPEAKER_00: There you go.
• 14:11
  SPEAKER_00: There we go.
• 14:12
  SPEAKER_00: Look at that.
• 14:17
  SPEAKER_05: Pull it up right there.
• 14:19
  SPEAKER_05: No, don't move.
• 14:20
  SPEAKER_05: There you go.
• 14:22
  SPEAKER_05: Old Carter, there is until I that's the big feature of a sample.
• 14:31
  SPEAKER_05: And I would I normally each day until right, each day if you load one.
• 14:37
  SPEAKER_01: I can tell you every day if you want me to.
• 14:39
  SPEAKER_05: No, I think they should be surprises.
• 14:42
  SPEAKER_05: You know, every day.
• 14:44
  SPEAKER_05: It will highlight what it is.
• 14:46
  SPEAKER_05: So then that way then they'll keep coming back.
• 14:50
  SPEAKER_01: If you pay attention to the Scotch or Burber Boys page, every morning, somewhere between eight, eight, and twelve o'clock that morning.
• 14:59
  SPEAKER_01: I will be posting, or or Jeff will be posting the picture, and it tells the day that it is, and it has the actual sample and as to what it is, what the proof is, what year it is, and so forth.
• 15:16
  SPEAKER_05: Once we have the winners, we just need your name and address so the two-ounce samples can go out.
• 15:22
  SPEAKER_01: Yeah, and what I'll do is once once we have the winners, I'll I'll personally message you on Facebook to uh tell you that you've won and what sample you won, and that then you'll need to provide me with your name and shipping address.
• 16:26
  SPEAKER_01: And that way we'll get that two-ounce sample out to you.
• 16:29
  SPEAKER_05: All right, the 12th days.
• 16:31
  SPEAKER_05: It's gonna be a great, great Christmas this year for as far as the sample giveaways from the Scotchy Bourbon Boys, and then with the Christmas party coming up on Friday at Jervasi, the still house at Jirvassi winery.
• 16:46
  SPEAKER_05: The and you guys gotta get there, whoever's local, it's worth worth the trip.
• 16:53
  SPEAKER_05: I believe Super Nash has some prizes.
• 16:57
  SPEAKER_05: We we I also we have the giveaways are always three uh prizes for the Scotchy Bourbon Boys party for the giveaway.
• 17:11
  SPEAKER_01: And yes, Tracy, we will ship it across to the continental United States is only who it's limited to.
• 18:04
  SPEAKER_05: Yep, yep, just the continental United States.
• 18:08
  SPEAKER_05: So, anyways, all right, so the Christmas party, last year's Christmas party was off the charts.
• 18:14
  SPEAKER_05: This year, I think it's even gonna be better.
• 18:17
  SPEAKER_05: So if you're in the area, check that out.
• 18:20
  SPEAKER_05: And uh, you know, go on Facebook, say you're coming.
• 18:24
  SPEAKER_05: We have event, so you can find the event at the Scotchy Bourbon Boys page, or you can find the event in the group or at my Facebook, Jeffrey Mueller.
• 18:33
  SPEAKER_05: But sign up, come on in.
• 18:36
  SPEAKER_05: We've got people coming from everywhere, so this should be a good time, and can't wait to see everybody at the Christmas party this year.
• 18:49
  SPEAKER_01: Randy Ford just tuned in.
• 18:52
  SPEAKER_01: Hey Randy, we can't do our our Booker's bourbon of the year without you.
• 18:59
  SPEAKER_01: No, he's you're the only one that we know that has the Booker's 2025 04 batch.
• 19:05
  SPEAKER_05: And he said it's in Florida, so I don't know if we're he should have his wife ship it to us.
• 19:12
  SPEAKER_05: Yeah, FedEx overnight.
• 19:14
  SPEAKER_05: Yep.
• 19:16
  SPEAKER_01: Otherwise we'll work, we'll work it out.
• 19:19
  SPEAKER_05: One way or another.
• 19:20
  SPEAKER_05: I'll just throw in a we'll figure it out.
• 19:23
  SPEAKER_05: The one year we did it and we thought it was over.
• 19:26
  SPEAKER_05: Remember that?
• 19:27
  SPEAKER_01: Yeah.
• 19:28
  SPEAKER_05: And then all of a sudden it popped up and we had to do it again.
• 19:33
  SPEAKER_05: So it's okay.
• 19:34
  SPEAKER_05: We we've we've we've dealt with this before.
• 19:37
  SPEAKER_05: So Thursday, look for us live.
• 19:40
  SPEAKER_05: I'm bringing the podcast up to look for us live at our makersmark tasting that is happening at it's a catered tasting by Cleveland on the Rocks.
• 19:54
  SPEAKER_05: It should be fantastic.
• 19:56
  SPEAKER_05: That'll be Thursday night.
• 19:57
  SPEAKER_05: We're gonna be doing that up in Cleveland.
• 19:59
  SPEAKER_05: And then look for our holiday podcasts.
• 20:03
  SPEAKER_05: We've gonna our Bourbon of the Year and our Bookers of the Year that we will be filming and broadcasting live on Friday.
• 20:12
  SPEAKER_05: So Friday, 10 o'clock and 2 o'clock, those podcasts will be, and we'll have the whole group together, hopefully.
• 20:20
  SPEAKER_01: Yep.
• 20:23
  SPEAKER_01: So Randy said I can't hear you.
• 20:25
  SPEAKER_05: Well, that's normally Randy has a problem with that.
• 20:29
  SPEAKER_01: Okay.
• 20:30
  SPEAKER_01: All right.
• 20:30
  SPEAKER_01: Uh anything else that uh you want to uh talk about or give a little information about before we uh get this uh tasting going?
• 20:43
  SPEAKER_05: The Knob Creek 21.
• 20:45
  SPEAKER_05: I think we've pretty much oh well the in in uh in Ohio, we basically just had our awesome release.
• 21:00
  SPEAKER_05: We once a year they do this where they twice a year.
• 21:04
  SPEAKER_05: It's a surprise release.
• 21:05
  SPEAKER_05: They sent out it send out an email like four o'clock in the afternoon.
• 21:09
  SPEAKER_05: I think I got mine at 4 15, and then you go to the stores and but at six o'clock it opens up, and some people give out numbers and you don't have to wait in line.
• 21:20
  SPEAKER_05: Other people, they're fine.
• 21:22
  SPEAKER_05: And then I would you know it's funny because he says he can't hear me, but you can hear me, right?
• 21:29
  SPEAKER_05: Super Nash.
• 21:31
  SPEAKER_01: Yeah, yeah, your your commentary quite good.
• 21:34
  SPEAKER_05: Yeah, you if he can hear you, he can hear me.
• 21:38
  SPEAKER_05: So we I was in line, I think I was in line at 4.05.
• 21:44
  SPEAKER_05: I was number nine.
• 21:45
  SPEAKER_05: Someone got there at 3:30.
• 21:48
  SPEAKER_05: She got there, and so what it was is CYPB or foolproof.
• 21:53
  SPEAKER_05: They had a decent amount of that, so you could get there all the way till about 5:30.
• 21:58
  SPEAKER_05: If you got there between 5:30 and 545, you could get a CYPP, CYPB, which is Weller CYPB, create your own perfect bourbon.
• 22:07
  SPEAKER_05: And then you also, if you didn't get that, you're gonna get the weller foolproof guaranteed.
• 22:11
  SPEAKER_05: Now at individual stores elsewhere, the the release included Blanton's gold at my store, six of those.
• 22:19
  SPEAKER_05: Then at another store, there was EH Taylor, which was a case of that, and then EH Taylor single barrel, okay.
• 22:29
  SPEAKER_05: And then there was the beacon, the wild turkey beacon, that was out there, and then there was one other one.
• 22:38
  SPEAKER_05: What was it?
• 22:40
  SPEAKER_05: I wanted the there, it's eluding me.
• 22:45
  SPEAKER_05: I'm not gonna go into it, but so people got like I could have gone up and got a Blanton's gold, but I'm not gonna do that.
• 22:53
  SPEAKER_05: But I was able to wheel and deal and pick up a CYPB, and another guy had it at a store, and there was a Taylor single barrel, so I'm gonna switch it out with him.
• 23:02
  SPEAKER_05: So we're gonna, you know, that's the kind of kind of thing you can do.
• 23:06
  SPEAKER_05: I have a CYPB, it is two thirds full, so I like it.
• 23:13
  SPEAKER_05: It won our Weller blind tasting uh weller of the year.
• 23:18
  SPEAKER_05: I had the CYP CYPB up there, and you know, when I said it to him, he's like, What do you want?
• 23:23
  SPEAKER_05: And he's like, Oh, I want to get CYPB.
• 23:25
  SPEAKER_05: And I'm like, I'm I would love to get the single barrel.
• 23:27
  SPEAKER_05: So he goes, I'll get the single barrel, Taylor, and then you get the CYPB, and then we'll just switch this weekend.
• 23:33
  SPEAKER_05: And so that's fantastic.
• 23:35
  SPEAKER_05: That's the kind things, and that's kind of how it should work out, right?
• 23:39
  SPEAKER_05: So in the state of Ohio, we really get these really cool things done by the state, and OHLQ just kind of kills it for us.
• 23:48
  SPEAKER_05: So there's no there on that that note.
• 23:51
  SPEAKER_01: Yeah, they they've done a fantastic job this year.
• 23:54
  SPEAKER_05: Yeah.
• 23:55
  SPEAKER_05: So, anyways, all right.
• 23:57
  SPEAKER_05: So we are ready to do this.
• 23:59
  SPEAKER_05: Let's talk about this Nob Creek.
• 24:01
  SPEAKER_05: How did you obtain your first one?
• 24:05
  SPEAKER_01: I got it at the Kentucky Bourbon Festival.
• 24:08
  SPEAKER_01: Stood in line for about maybe 20 minutes at uh Jim Bean distilled James B.
• 24:15
  SPEAKER_01: Bean distillery booth at the Kentucky Bourbon Festival, and I was able to pick mine up.
• 24:21
  SPEAKER_01: Yes, and so how did you get yours?
• 24:24
  SPEAKER_05: I was the same way.
• 24:26
  SPEAKER_05: I felt that Jim Beam that day saved Kentucky Bourbon Festival.
• 24:30
  SPEAKER_05: It really did.
• 24:31
  SPEAKER_05: I there was a lot of people on the first day.
• 24:33
  SPEAKER_05: And and as a podcaster, I'm I go down there, I like, I mean, I can't complain about what what happened, but on the first day, there was a ton of people that were bouncing lines and didn't get anything.
• 24:49
  SPEAKER_05: Heaven Hill had the line was huge for their the what was it?
• 24:54
  SPEAKER_05: The VS 11 year.
• 24:59
  SPEAKER_05: Right.
• 25:00
  SPEAKER_05: So they had a huge.
• 25:07
  SPEAKER_05: I'm in a house, man.
• 25:09
  SPEAKER_05: Uh this is this is my podcast studio, so yes, it's um neither one of us are in a store.
• 25:15
  SPEAKER_05: Super Nash is in his house in uh in South Carolina.
• 25:19
  SPEAKER_05: I'm in my house in Canton, Ohio.
• 25:21
  SPEAKER_05: So there you go.
• 25:23
  SPEAKER_05: But I would I did the same thing that day.
• 25:26
  SPEAKER_05: We as media, you can't you gotta wait to go into line.
• 25:29
  SPEAKER_05: You can't go into line when VIP is coming through.
• 25:32
  SPEAKER_01: We had to wait.
• 25:34
  SPEAKER_05: And we did.
• 25:38
  SPEAKER_01: I mean, way back there.
• 25:40
  SPEAKER_05: But the V the V VS was being dropped again.
• 25:44
  SPEAKER_05: So there was a lot of people that went to that line and were in that line.
• 25:49
  SPEAKER_05: So the line for this, when it was open, you you were able to get in it, and like you said, you were in it for about 20 minutes.
• 25:55
  SPEAKER_05: I was in it for about 25 minutes.
• 25:58
  SPEAKER_05: A couple guys that I had seen in past, you know, past festivals kind of hung out with me in those lines, and that was a lot, a lot of fun.
• 26:08
  SPEAKER_05: And when I got up there, I mean, it was all three Jacobs or uh Harden's Creeks were available.
• 26:14
  SPEAKER_01: Hardens Creek, yeah.
• 26:15
  SPEAKER_05: They had the Booker's Reserves 2025, which is uh which is a phenomenal pour when it comes to Bookers.
• 26:24
  SPEAKER_05: We got to put that in there this year, right?
• 26:26
  SPEAKER_01: Got to put and also the the 50th anniversary bowling pin.
• 26:30
  SPEAKER_01: Yep, eight year old uh bourbon.
• 26:33
  SPEAKER_01: Which I don't think we were able to pick up one of those, too.
• 26:35
  SPEAKER_05: Yep, it's back there on my shelf, and then the knob creek 21 was there, so I ended up with the Bookers Reserve, Knob Creek 21, the bowling pin, and one Harding's Creek.
• 26:46
  SPEAKER_05: Now, you on the other hand hit all three Cardins Creek and and that so but honestly, it was awesome.
• 26:56
  SPEAKER_05: Now I have that story.
• 26:58
  SPEAKER_01: Yeah, and that that was the thing.
• 26:59
  SPEAKER_01: I actually only picked up one when I first went in there, and and I got the knob creek and got one bowling pin.
• 27:09
  SPEAKER_01: Well, then later on in the day, I went back and the line, I mean, wouldn't but like five minutes long, and I picked up the other two Horns Creek and another bowling pin.
• 27:22
  SPEAKER_05: Yeah, so that that was awesome.
• 27:25
  SPEAKER_05: So we both picked up our 21 there.
• 27:27
  SPEAKER_05: Now you got another 21 just recently, right?
• 27:30
  SPEAKER_01: Yeah, yeah, just uh last week.
• 27:35
  SPEAKER_01: And I have to give a big shout out to my friend Duvall at Liquor Express.
• 27:41
  SPEAKER_01: He owns uh about seven or eight of the locations in upstate South Carolina.
• 27:47
  SPEAKER_01: Liquor and wine express, no E, just X P-R-E-S-S.
• 27:53
  SPEAKER_01: And he was able, he had one in there, and he gave it to me below MSRP.
• 27:59
  SPEAKER_01: So, you know, how could you not turn it down?
• 28:04
  SPEAKER_05: Nope, not at all, not at all, not at all.
• 28:08
  SPEAKER_01: So I had already opened this up uh a couple weeks ago and tasted it, and it was it was it's great.
• 28:15
  SPEAKER_01: And matter of fact, uh, that's what I was talking to you about.
• 28:19
  SPEAKER_01: Is that I want to enter this as one of my bourbon of the year picks.
• 28:25
  SPEAKER_05: Everybody gets one, so there you go.
• 28:27
  SPEAKER_01: Yep.
• 28:29
  SPEAKER_01: All right, so let's get into want to talk about a little bit about this knob creek 21.
• 28:36
  SPEAKER_01: Nope.
• 28:36
  SPEAKER_05: You got a name if I want I want to talk about the old Louisville whiskey company's barrel bottle breakdown.
• 28:44
  SPEAKER_05: That's what we're where we're at.
• 28:45
  SPEAKER_05: Amin is moving and grooving down there.
• 28:49
  SPEAKER_05: They are getting ready to getting ready.
• 28:56
  SPEAKER_05: Oh, that's the just put it in front of your face.
• 28:58
  SPEAKER_05: That's what you should do on YouTube.
• 29:00
  SPEAKER_05: They are getting ready to do their move, but CT said his boots off because he had a pretty bad break of his leg and ankle on a biking, uh mountain biking expedition, and he is just had the boot off, so he's moving and grooving, but they got that other place set that they're gonna move to, but right now they're still at their original location in Louisville.
• 29:26
  SPEAKER_05: You gotta check out the old Willow Louisville whiskey company because Amin gives you an experience that you know, although Whiskey Thief has the whole whiskey thiefing barrel picking, but when you're there, this is a little bit different because you get uh personal, you get to go around and check out barrels with the the owner.
• 29:49
  SPEAKER_05: I mean, Amin started as a liquor store owner and then he started getting barrels and started his old brand.
• 29:56
  SPEAKER_05: Nothing under seven years, and it is a fast, fantastic whiskey that he has blessed us with.
• 30:07
  SPEAKER_05: So check out old Louisville Whiskey Company, and that brings us to that was in front of your face when I moved it back over there, and that brings us to the old Louisville whiskey company barrel bottle breakdown scale.
• 30:24
  SPEAKER_05: Are you gonna do that or are you gonna just keep making just talking to everybody?
• 30:28
  SPEAKER_01: Yes, actually, the barrel bottle breakdown scale, but up but nose, body, taste, and finish.
• 30:36
  SPEAKER_01: For the nose and the body, you can give it up to four barrel knocks, and for the taste and the finish, you can give it up to five barrel knocks each.
• 30:46
  SPEAKER_01: And if one category is exceptional in the category as far as what it delivers to you, then you can give it a butt-up bump.
• 30:56
  SPEAKER_01: But up bump.
• 30:58
  SPEAKER_01: So it could actually score a 19 out of an 18.
• 31:01
  SPEAKER_05: Okay, so uh you always give it like the you say it the wrong way.
• 31:05
  SPEAKER_05: It's a butt-up up, okay?
• 31:07
  SPEAKER_05: And the reason why it's a butt-up up is because it's it's you said a butt-up bump.
• 31:13
  SPEAKER_05: It's a butt-up up because it was it was based off raiding my wife's ass on vacation, and her and her ass was looking more spectacular, so I called it a butt-up up.
• 31:28
  SPEAKER_01: But up bump.
• 31:29
  SPEAKER_05: So that's that's what it is.
• 31:30
  SPEAKER_05: Now, now nobody should ever forget that again.
• 31:34
  SPEAKER_01: Okay.
• 31:36
  SPEAKER_01: Usually you always tell them to go back to the podcast and that refer them back to it.
• 31:43
  SPEAKER_01: But okay.
• 31:45
  SPEAKER_05: I hope they turn that one.
• 31:46
  SPEAKER_05: I I hope they turn that one into the real.
• 31:50
  SPEAKER_01: I won't put a m in a up up.
• 31:52
  SPEAKER_05: Yep, it's a butt-up up.
• 31:53
  SPEAKER_05: It's like get that get that butt up up.
• 31:57
  SPEAKER_05: All right.
• 31:58
  SPEAKER_05: So, anyways.
• 32:00
  SPEAKER_05: All right, I got mine in the glass for about 15 minutes.
• 32:03
  SPEAKER_05: I did a nice pour and it's right after here.
• 32:06
  SPEAKER_05: It's right on the edge again.
• 32:08
  SPEAKER_05: It's been opened and and uh doing it.
• 32:12
  SPEAKER_05: I did that in November at the we, this was one of the we at the special the special tastings for the Crystal Glenn Cairn Club, which now with the regular Scotchy Bourbon Boys Club, and there's gonna be two tastings a year, so it sticks to the glass, man.
• 32:36
  SPEAKER_05: And this proof is a hundred proof on the 21.
• 32:43
  SPEAKER_05: Now, if there's any criticism all the time about knob creek when they do these special releases, is that it's a hundred proof.
• 32:53
  SPEAKER_05: And how do people how do people criticize that it's a hundred proof?
• 32:59
  SPEAKER_05: I mean, it's like the 100 proof isn't 80 proof, it's 20 more proof points above, and somehow they want the 120.
• 33:10
  SPEAKER_05: But if they did it all, if they did this 18 at 120, they'd have way less juice.
• 33:15
  SPEAKER_01: Yep.
• 33:17
  SPEAKER_05: Anyways, so here we go.
• 33:24
  SPEAKER_05: Yes.
• 33:26
  SPEAKER_01: Wow.
• 33:30
  SPEAKER_05: There's this one is got you can you you can pick up a little bit of the wood and the oak, but you're also picking up a lot of brown sugar.
• 33:42
  SPEAKER_01: Like a bird.
• 33:45
  SPEAKER_05: A ton of dark cherry, like the like if you took cherries and you cooked them and you kind of seared the the cherry juice.
• 33:57
  SPEAKER_01: What's the the the cherries that go in old fashioned?
• 34:02
  SPEAKER_05: Luxardo.
• 34:03
  SPEAKER_01: Luxardo, yeah.
• 34:05
  SPEAKER_01: Got a Luxardo cherry smell.
• 34:07
  SPEAKER_01: And there's and there's a dark sweet.
• 34:11
  SPEAKER_05: There's a toasted aspect of it too.
• 34:38
  SPEAKER_05: So you want to go first on the nose?
• 34:45
  SPEAKER_01: Sure.
• 34:47
  SPEAKER_01: I think it's got a complex nose too.
• 34:50
  SPEAKER_01: Very, very good.
• 34:52
  SPEAKER_01: There's nothing usual not creep where you get that that nuddiness sort of flavor.
• 35:00
  SPEAKER_01: Like I said, like you said, you're getting that oak, a good sweet oak coming through there.
• 35:07
  SPEAKER_01: I'm getting that dark like sort of sweet cherry caramel vanilla on the nose.
• 35:17
  SPEAKER_05: If you go around the circle of the gland, there are so many different flavors in this nose.
• 35:28
  SPEAKER_05: Yeah.
• 35:30
  SPEAKER_05: There is a point where it's like cherry doctor pepper.
• 35:37
  SPEAKER_05: Right there.
• 35:43
  SPEAKER_01: I love it.
• 35:44
  SPEAKER_01: I gotta give it a four.
• 36:12
  SPEAKER_05: Right there.
• 36:15
  SPEAKER_05: That is the best.
• 36:21
  SPEAKER_05: I don't it's like a cherry cola.
• 36:30
  SPEAKER_01: I get that one, cherry cola.
• 36:35
  SPEAKER_05: There's a Luxardo.
• 36:37
  SPEAKER_05: There's a toasted.
• 36:40
  SPEAKER_05: It's complex.
• 36:41
  SPEAKER_05: It's I don't know.
• 36:42
  SPEAKER_05: I it's like to give it the I'm gonna give it a four also.
• 36:53
  SPEAKER_05: But up up.
• 36:54
  SPEAKER_05: It gets it five.
• 36:56
  unknown: Wow.
• 36:56
  SPEAKER_05: I'll pull off on the nose.
• 36:58
  SPEAKER_05: Single-handedly, there's the most good smelling different things that I've ever smelled in a whiskey.
• 37:11
  SPEAKER_05: Like that's just I agree.
• 37:13
  SPEAKER_01: I agree with that.
• 37:14
  SPEAKER_05: There's like six or seven really good smells in there with no bad smell.
• 37:20
  unknown: Yeah.
• 37:20
  SPEAKER_05: Whereas a lot of times when you get that many, there's something, there's too much oak, or there's too much, there's not too much anything on the nose.
• 37:27
  SPEAKER_01: Especially when you get up to 21 years, you're kind of expecting a lot of smokiness and oak.
• 37:34
  SPEAKER_01: But it doesn't over it doesn't overpower all those other aromas that you're getting.
• 37:41
  SPEAKER_05: For a 21 year, oh I'm gonna say something.
• 37:46
  SPEAKER_05: I've heard a lot about Pappy at 20 and 23.
• 37:53
  SPEAKER_05: That it's over oaked.
• 37:55
  SPEAKER_05: The millennial or the millennium dweller at twenty twenty some years old.
• 38:02
  SPEAKER_05: I heard it was overoaked.
• 38:04
  SPEAKER_05: This is not over oaked.
• 38:07
  SPEAKER_05: No.
• 38:08
  SPEAKER_05: The body on this very thick.
• 38:18
  SPEAKER_05: Sticks in the glass.
• 38:20
  SPEAKER_01: Yeah.
• 38:23
  SPEAKER_01: Those sugars are really, really thick.
• 38:25
  SPEAKER_01: Look at the legs on that one.
• 38:26
  SPEAKER_01: It just once they develop, I mean they're they're dripping down like syrup.
• 38:36
  SPEAKER_05: What are you gonna say for the body?
• 38:40
  SPEAKER_01: What'd you give it on the body?
• 38:41
  SPEAKER_05: I haven't given it nothing.
• 38:44
  SPEAKER_05: So you're gonna make me go first.
• 38:47
  SPEAKER_01: Yeah.
• 38:48
  SPEAKER_01: Is this how it works?
• 38:50
  SPEAKER_01: Is this how first on the nose, so you go on the body?
• 38:58
  SPEAKER_05: I'm getting the beard beard right there.
• 39:00
  SPEAKER_05: You notice that?
• 39:01
  SPEAKER_05: It's starting and it's all and it's December.
• 39:05
  SPEAKER_05: I got January and February and March to go, and usually like this in March.
• 39:12
  SPEAKER_05: So I'm kind of happy with the results.
• 39:15
  SPEAKER_05: I'm gonna go to a beard guy, and I'm just gonna have him shape it for me.
• 39:22
  SPEAKER_01: And what's that got to do with what you're giving the body?
• 39:25
  SPEAKER_05: I'm stalling.
• 39:27
  SPEAKER_05: I'm stalling.
• 39:29
  SPEAKER_01: I'll tell you what, I I'll even get I'll go in and go first.
• 39:33
  SPEAKER_01: I think this has got a great body to it.
• 39:35
  SPEAKER_01: Very thick in the glass.
• 39:37
  SPEAKER_05: It does.
• 39:38
  SPEAKER_05: And it fills my mouth.
• 39:40
  SPEAKER_05: I it just does it hit the cheeks enough.
• 39:43
  SPEAKER_01: It's not quite hitting the hitting the cheeks.
• 39:45
  SPEAKER_01: That's what I that's why.
• 39:46
  SPEAKER_05: Yeah.
• 39:47
  SPEAKER_05: So if I could give three and a half, I'm right there for a three and a half.
• 39:51
  SPEAKER_05: You can't.
• 39:51
  SPEAKER_01: So what do you I'm I'm giving it a three because it's it's not quite a four body.
• 39:57
  SPEAKER_05: I will go with you.
• 39:59
  SPEAKER_05: So we're good.
• 39:59
  SPEAKER_05: I concur, so we're just gonna do one, two, three, one, two, three.
• 40:06
  SPEAKER_05: I think it's got a great body.
• 40:10
  SPEAKER_05: For 2100, 2100, there's nothing I don't like about it, except it's just not a four, that four it's just not a full body.
• 40:23
  SPEAKER_05: It's just not a full body of like if it would hit the it hits the cheeks a little.
• 40:29
  SPEAKER_01: That other 20 proof, it needed that other 20 proof to to give it a fuller body.
• 40:35
  SPEAKER_05: Yeah, but if it had that other 20 proof, I don't know if the taste is gonna be what the taste is.
• 40:40
  SPEAKER_01: Yeah, yeah, I'm not I'm not missing that other 20 proof.
• 40:44
  SPEAKER_01: I I think, like I say, it's still got a great body, but it's just not it's not a four body.
• 40:49
  SPEAKER_05: So the one the one guy uh I just don't have my mad acoustic, okay?
• 40:58
  SPEAKER_05: He's asking caramel vanilla oak.
• 41:02
  SPEAKER_01: Don't touch it, you're lagging.
• 41:04
  SPEAKER_05: Oh, I am caramel vanilla oak, and then he's like, he agreed with the 33 flavors, and he's how much for a bottle on that one.
• 41:14
  SPEAKER_05: So what what's what was the price on this that you paid at the festival and then what you paid at the it was uh like 249 at the festival.
• 41:26
  SPEAKER_01: Okay, yeah, it was 250 at the festival.
• 41:28
  SPEAKER_01: That's MSRP on it.
• 41:30
  SPEAKER_05: There you go.
• 41:31
  SPEAKER_05: This is not a cheap bottle, but when you do something for 21 years, I mean, I don't know.
• 41:37
  SPEAKER_05: Yeah, it it's like I don't know what you expect.
• 41:40
  SPEAKER_05: I mean, 750 milliliters, you really get it, you're getting a really good sampling of that.
• 41:46
  SPEAKER_05: And the bottles, I love the little label, like the the it's attached, but then it's got the little string, you know, the holder.
• 41:57
  SPEAKER_01: The and it's just yeah, that's attached to the bottom.
• 42:00
  SPEAKER_01: You can't you can't move that part there.
• 42:03
  SPEAKER_05: Yeah, and then I just love the bottle.
• 42:06
  SPEAKER_05: The presentation's fantastic.
• 42:08
  SPEAKER_05: You got the little they the biggest thing.
• 42:10
  SPEAKER_01: I always like the texture of these knob creek bottles, you know.
• 42:14
  SPEAKER_01: Yeah, just sort of like a melted and dented glass, it's not like perfect smooth.
• 42:20
  SPEAKER_01: Like I say, they just you know, on these special bottles like that, they're just fantastic.
• 42:27
  SPEAKER_05: All right, so there you go.
• 42:29
  SPEAKER_05: So now we got we go to taste.
• 42:36
  SPEAKER_01: This has got so many flavors.
• 42:46
  SPEAKER_05: Vanilla, like any it it it it's so much above the normal knob creek.
• 42:54
  SPEAKER_05: It's very mellow, easy, hundred proof.
• 42:59
  SPEAKER_05: Nobody there's there's it's vanilla, there's cherry, vanilla.
• 43:06
  SPEAKER_05: Not to me a lot of a lot of colour.
• 43:09
  SPEAKER_05: On the taste.
• 43:11
  SPEAKER_01: On the taste, I'm getting blackberry.
• 43:14
  SPEAKER_05: I get apple pie on the finish and the end at the back.
• 43:19
  SPEAKER_05: It's just like apple pie at the end.
• 43:21
  SPEAKER_05: Wow.
• 43:25
  SPEAKER_05: That was what I got on the nose, too.
• 43:28
  SPEAKER_05: There was a some apple pie in there, which I just didn't get.
• 43:34
  SPEAKER_01: Almost just a little bit, a little bit of cinnamon and black back pepper for the heat.
• 43:40
  SPEAKER_04: Uh huh.
• 43:40
  SPEAKER_01: Are you getting any kind of like bacon spice?
• 43:46
  SPEAKER_05: Yes.
• 43:47
  SPEAKER_05: But that's more right at the end.
• 43:50
  SPEAKER_05: And I like bacon spice over.
• 43:54
  SPEAKER_05: I like bacon spice over oak.
• 43:58
  SPEAKER_05: Yeah.
• 43:59
  SPEAKER_05: So that's really kind of cool.
• 44:01
  SPEAKER_01: So I'm getting I'm getting the oakiness is coming across on the finish.
• 44:06
  SPEAKER_05: Well, it's more bacon spice for on the finish, you know what I mean?
• 44:10
  SPEAKER_01: So a little bit of cinnamon, a little bit of pepper.
• 44:13
  SPEAKER_05: Yeah, one bacon spice.
• 44:15
  SPEAKER_01: But all up front and mid-pallate, I'm getting all those fruit flavors, the vanilla and caramel.
• 44:23
  SPEAKER_01: Maybe in a little brown sugar.
• 44:25
  SPEAKER_05: I don't get a lot of caramel, but like I said, I get that apple pie.
• 44:30
  SPEAKER_01: I'm getting more blackberry than I am the cherry.
• 44:43
  SPEAKER_05: A little bit no, the pepper now just as I got towards the bottom, the peppers there's a there's more uh prevalent pepper.
• 44:53
  SPEAKER_05: It's like a s like there's a sweetness and then there's pepper on top.
• 44:58
  SPEAKER_01: I'm definitely getting all that on the finish, the oat, the pepperness, a little bit of cinnamon.
• 45:05
  SPEAKER_01: The sweetness goes away.
• 45:07
  SPEAKER_01: So what are you giving it on the taste?
• 45:10
  SPEAKER_05: I will.
• 45:15
  SPEAKER_05: Now we're up to five.
• 45:19
  SPEAKER_05: Or do you want me to go first?
• 45:21
  SPEAKER_05: No, I'm going first because you went first on the other two.
• 45:24
  SPEAKER_05: I'll go first.
• 45:28
  SPEAKER_00: You're you're definitely lagging in video and can you hear me now?
• 45:36
  SPEAKER_05: Yes?
• 45:36
  SPEAKER_05: No?
• 45:37
  SPEAKER_05: Yeah, you're froze right now.
• 45:39
  SPEAKER_05: I'm froze?
• 45:41
  SPEAKER_05: Alright.
• 45:42
  SPEAKER_05: But don't lose me now.
• 45:44
  SPEAKER_05: I'm here.
• 45:46
  SPEAKER_05: I can get you.
• 45:47
  SPEAKER_01: I got you.
• 45:48
  SPEAKER_01: I can barely hear you, but you're froze on the screen.
• 45:51
  SPEAKER_05: But but you can hear me, right?
• 45:55
  SPEAKER_01: Yeah, I I hear you, but you're froze.
• 45:58
  SPEAKER_01: Yeah.
• 45:59
  unknown: All right.
• 46:00
  SPEAKER_01: Your screen is froze, but I can hear you.
• 46:02
  SPEAKER_01: Hold on.
• 46:03
  SPEAKER_01: All right.
• 46:03
  SPEAKER_01: You're going you're going first on the taste.
• 46:05
  SPEAKER_05: Yeah, I'm going to go first on the taste.
• 46:06
  SPEAKER_05: Oh, there you go.
• 46:07
  SPEAKER_05: Yeah, I just I just released watching YouTube, so okay.
• 46:12
  SPEAKER_05: So you can see you got me.
• 46:14
  SPEAKER_05: All right.
• 46:14
  SPEAKER_05: So I'm gonna go.
• 46:15
  SPEAKER_05: I'm I I honestly am gonna give the taste a five.
• 46:19
  SPEAKER_05: I will.
• 46:20
  SPEAKER_01: Because love the flavor.
• 46:24
  SPEAKER_05: Yeah, the flavor, but that that that apple pie and all the different things, there's nothing, there's nothing negative, right?
• 46:33
  SPEAKER_05: Correct.
• 46:34
  SPEAKER_05: So there you go.
• 46:35
  SPEAKER_05: So that nothing negative.
• 46:38
  SPEAKER_01: Yeah, I I concur with that.
• 46:39
  SPEAKER_01: Yeah, I'm giving it a five, too.
• 46:41
  SPEAKER_01: All right, it takes it tastes so great.
• 46:44
  SPEAKER_01: Lots of flavors.
• 46:47
  SPEAKER_05: And and this is where the price comes in.
• 46:51
  SPEAKER_05: Yeah.
• 46:52
  SPEAKER_05: I mean, this isn't your standard knob creek.
• 46:56
  SPEAKER_01: This isn't your your getting all these flavors out of a regular knob creek.
• 47:02
  SPEAKER_05: No.
• 47:03
  SPEAKER_05: This is this is a level above that you're paying for the exclusivity to drink it because there's there's not gonna, there's not nowhere near as much.
• 47:13
  SPEAKER_05: I mean, that this is not regular.
• 47:16
  SPEAKER_05: I mean, what they released, they released a lot at the festival, and they've released some from their, but but this was not a huge release for them.
• 47:26
  SPEAKER_05: So fantastic, fantastic.
• 47:29
  SPEAKER_01: I want to say that you know, across the seven stores, he probably only got like 12 bottles.
• 47:41
  SPEAKER_05: That looks really good.
• 47:46
  SPEAKER_05: Oh, that's so cool.
• 47:49
  SPEAKER_05: So so Roxy right now is is uh finishing up the the wall, and she did the cut and she put it there and it finishes off the wall.
• 47:59
  SPEAKER_05: But what's really cool that I didn't see coming is that the wood paneling that frames that that that the last that frames the the wall to the railing looks like it's part of the rickhouse.
• 48:18
  SPEAKER_05: It looks like the rick house is in the house.
• 48:23
  SPEAKER_05: It's just so you saw the pictures, right, Super Nash, of the of the yeah, but now she's finishing it off with just that little five-inch strip, which then which when you had it was like it was just the painting on the wall.
• 48:39
  SPEAKER_05: But now when she puts this and she's doing what she's doing, it looks like that you could like.
• 48:45
  SPEAKER_05: I think if I if the bathroom was at the end of the rig house in the painting, you would just walk right into the wall.
• 48:53
  SPEAKER_05: So oh cool, all right.
• 48:55
  SPEAKER_05: So the so we're getting to the finish, and you're the finish guy, and this is yeah, and this is where I think it's it's lacking a little bit, is on the finish.
• 49:07
  SPEAKER_01: The sweetness goes away real quick on all the flavors, and it's leaving me with oh, and a little bit of tobacco, a little bit of pepper, and uh a little bit of cinnamon coming through.
• 49:22
  SPEAKER_05: It's long.
• 49:23
  SPEAKER_05: Yeah, I mean, this is what you pay for 21.
• 49:26
  SPEAKER_05: I pick up, I get right at the like right at the start of the finish, I get the cherry.
• 49:37
  SPEAKER_05: Okay?
• 49:37
  SPEAKER_05: The cherry or uh which is sometimes apple pie, sometimes cherry.
• 49:42
  SPEAKER_05: Then you know, you should you should put a little more from your bottle because when just putting a f a little bit of the freshening up, I picked up way more cherry on the finish than I was with the little bit I was using at the end.
• 49:58
  SPEAKER_05: At the end, yeah, the the finish is much better now, and it's long, you know.
• 50:06
  SPEAKER_05: You don't always get that long, long, long.
• 50:10
  SPEAKER_05: And when you're gonna spend this kind of money, this is kind of what you're paying for.
• 50:14
  SPEAKER_05: Yeah, it's it's phenomenal, dear.
• 50:16
  SPEAKER_05: It's like it actually looks like it's part of it.
• 50:20
  SPEAKER_05: Like, do you see the do you see?
• 50:22
  SPEAKER_05: But do you see the left thing that goes all the way down that you put all the way down there?
• 50:26
  SPEAKER_05: Yeah, like the left.
• 50:27
  SPEAKER_05: That and then the the thing go to the left of the go right by the barrel.
• 50:33
  SPEAKER_05: Nope, now go to the right, right where that stick is on the barrel.
• 50:36
  SPEAKER_05: It you see the thing where it goes where it goes dark.
• 50:40
  SPEAKER_05: The yeah, that piece of no you got the dark, but no, the the the actual wood.
• 50:47
  SPEAKER_05: Yeah, the wood to the left of that black, yeah, yeah.
• 50:51
  SPEAKER_05: That strip looks the same as the strip.
• 50:53
  SPEAKER_05: Yeah, I cut it pretty much, but I mean it looks like the strip that's on the that's real and the strip that's there is the same.
• 51:01
  SPEAKER_05: They look like I can't tell from here I've cut that dead nuts on, man.
• 51:05
  SPEAKER_03: That's dead nuts.
• 51:07
  SPEAKER_05: It was it ball, what what did she call it?
• 51:09
  SPEAKER_05: It's dead nuts balls on.
• 51:12
  SPEAKER_05: That was Marissa Tomei.
• 51:14
  SPEAKER_05: Yeah, it yeah.
• 51:16
  SPEAKER_05: Is it dead nuts balls on with their New York accent in uh my cousin Vinny, right?
• 51:23
  SPEAKER_05: Yeah, my cousin Vinny.
• 51:25
  SPEAKER_01: Yeah, I put a little bit more in there, and now it's starting to hit the cheeks of my side, you know, the side of my cheeks.
• 51:35
  SPEAKER_01: But that sweetness is moving back towards the back of the palate.
• 51:38
  SPEAKER_05: Hey, Ricky Edwards, we love you too, man.
• 51:43
  SPEAKER_01: You know, the more I think about it, the more I taste it.
• 51:57
  SPEAKER_01: Yeah, that that the longer finishes because those the flavors just stick there.
• 52:07
  SPEAKER_05: And it's like a much sweeter knob creek, yeah.
• 52:13
  SPEAKER_01: Yes, very sweet.
• 52:14
  SPEAKER_01: Like the knob creek isn't got that that that peanut sort of finish that most knob creeks have, you know, typical with gym bean products.
• 52:25
  SPEAKER_01: You know what I'm saying?
• 52:26
  SPEAKER_01: This has got more of a sweeter and and fruitier, yeah.
• 52:30
  SPEAKER_05: But it's like it you take the sweeter and fruitier of knob creek, the essence of knob creek, because that's the finish.
• 52:38
  SPEAKER_05: The finish is a knob creek finish.
• 52:40
  SPEAKER_05: There's knob creek there, you know what I mean?
• 52:44
  SPEAKER_05: But it's sweet.
• 52:48
  SPEAKER_05: Oh, I got it.
• 52:49
  SPEAKER_01: I got the yeah, it's it's just moving on down and it's just lasting.
• 52:55
  SPEAKER_01: It's like I can still feel it on the cheeks and the back of my mouth.
• 53:00
  SPEAKER_01: So I'm gonna I'm gonna have to give it a five.
• 53:04
  SPEAKER_05: He's giving it a five.
• 53:09
  SPEAKER_01: Which that made me giving it a total of 17 out of 18.
• 53:13
  SPEAKER_05: Anyway.
• 53:30
  SPEAKER_05: It's long, it's delicious.
• 53:33
  SPEAKER_05: If I finish and I go upstairs, I'm before I brush my teeth, I'm still gonna taste it.
• 53:41
  SPEAKER_05: And that's what you want.
• 53:42
  SPEAKER_01: I mean, when you're you're paying that that much for it, you know.
• 53:47
  SPEAKER_01: And you're sipping up sip sipping on it neat or with a huge if you already like knob creek.
• 53:55
  SPEAKER_05: Here's my here's my pitch.
• 53:57
  SPEAKER_05: This is knob creek 21 years, which puts it on steroids, right?
• 54:05
  SPEAKER_05: On steroids, knob creek on steroids with the aging aspect that so so at 15 year Pappy peaks.
• 54:18
  SPEAKER_05: Did you want some?
• 54:20
  SPEAKER_05: Okay.
• 54:21
  SPEAKER_05: So Roxy's like listening to whole.
• 54:23
  SPEAKER_03: I'm excited talking about it.
• 54:25
  SPEAKER_05: Oh my god, it's so good.
• 54:27
  SPEAKER_05: It is.
• 54:27
  SPEAKER_05: Roxy's coming in.
• 54:28
  SPEAKER_05: Oh, you're Roxy, you're gonna love it.
• 54:31
  SPEAKER_05: So I give it a five, also.
• 54:33
  SPEAKER_01: I give that, which gives me that means you gave it an 18, I gave it a gave it a 17.
• 54:40
  SPEAKER_05: So we're at a 17.5.
• 54:43
  SPEAKER_03: Uh that really kicks ass if I do say so.
• 54:46
  SPEAKER_05: Oh god, if it's just like if you love knob creek, you want to get this.
• 54:50
  SPEAKER_05: Wow.
• 54:50
  SPEAKER_05: I mean, it's worth uh so knob creek.
• 54:53
  SPEAKER_05: It's seriously, you don't at two, what at 225?
• 54:57
  SPEAKER_05: I think you can pick it up in a store or whatever.
• 55:01
  SPEAKER_01: I yeah, because yeah, it was a little bit higher at the festival.
• 55:05
  SPEAKER_05: But 225, I'm telling you, if you love knob creek, you're gonna want to get this bottle.
• 55:12
  SPEAKER_05: Or come over to Tiny's and uh share it with you, or Super Nash will share it with you.
• 55:19
  SPEAKER_05: You gotta taste this.
• 55:21
  SPEAKER_05: This is and and and that's no secret.
• 55:23
  SPEAKER_05: Our first barrel pick ever was a barrel pick with Sandy know, Fred, Fred knows, Freddie knows mom, and Fred's Fred's wife, and it was it was seriously phenomenal barrel pick.
• 55:40
  SPEAKER_05: But this this at 21 year, I don't I it just I think from what everything I've ever heard about Pappy at 20 and 23, I think this would kick Pappy's ass.
• 55:54
  SPEAKER_05: Yeah, but I haven't tasted it.
• 55:56
  SPEAKER_01: But from what I hear the 20-year Pappy, but 15 I pulled up some information, I pulled up some information.
• 56:04
  SPEAKER_01: This is what the AI overview it's offering a velvety texture with and a long spicy finish, considered the top tier, must-buy release, even surpassing other premium age bourbons like Pappy or Calumet 18 for uh for many.
• 56:21
  SPEAKER_05: And if you go back and you on YouTube, you can watch our 2024 interview with Fred No at the festival, and that interview he talks about as things age.
• 56:41
  SPEAKER_05: They and he called it woody.
• 56:43
  SPEAKER_05: He goes, There's just too much wood when you get into those higher-aged bourbons.
• 56:49
  SPEAKER_05: He's like, you gotta make sure that you pick a barrel that's not when it first starts out that it's it's it's it's light and it's not putting that woody flavor in.
• 56:59
  SPEAKER_05: You just the too much wood is too much, and and so you're talking with Fred No, and so then they put out this, this 21-year, and they really understand what you're trying to do, right?
• 57:17
  SPEAKER_01: Yep.
• 57:18
  SPEAKER_01: I I agree, I agree.
• 57:19
  SPEAKER_01: Like I say, I think they did a great job pick picking the barrels for this 21-year blend, because it has not got too much oak in it.
• 57:29
  SPEAKER_01: It's all all your fruit flavors and caramel and vanilla and brown sugar is coming through with a little bit of cinnamon and the spice.
• 57:39
  SPEAKER_01: It's wonderful.
• 57:41
  SPEAKER_01: It's a wonderful bourbon to grab.
• 57:43
  SPEAKER_05: There you go, everybody.
• 57:45
  SPEAKER_05: The old Louisville Whiskey Company barrel bottle breakdown of Knob Creek 21, we are gonna put it out at a 17.5 out of 18.
• 57:59
  SPEAKER_05: The Scotchy Bourbon boys love this bottle.
• 58:02
  SPEAKER_05: And but I mean, when you're so you want these scores when you're when when the money is there, but you know, everybody just a pitch, it's just like if you're gonna, if, if you're gonna age something for 21 years and you're gonna watch it and you're gonna pick the barrels.
• 58:24
  SPEAKER_05: I mean, if you're 68 years old right now, or okay, so I'm 61 and he was 60.
• 58:33
  SPEAKER_05: So Fred was 64.
• 58:35
  SPEAKER_05: So when when when they distilled this, Fred was 43 years old.
• 58:43
  SPEAKER_05: Yeah, that's all I gotta say.
• 58:45
  SPEAKER_05: So if you're gonna distill something at 43 years old, and you gotta wait till you're you know 64.
• 58:55
  SPEAKER_05: 64 to taste it.
• 58:57
  SPEAKER_05: I mean, 200.
• 59:00
  SPEAKER_05: When you're saying a 750 and you're talking 225 or 250 for the bottle, how is that too expensive?
• 59:08
  SPEAKER_05: I mean, yeah that it it's like he had they gotta watch it all along.
• 59:13
  SPEAKER_05: They gotta pick the barrels that are moving forward need to be picked.
• 59:18
  SPEAKER_05: That's why Pappy Van Winkle's so fantastic is that they pick those barrels to get to those ages.
• 59:30
  SPEAKER_01: Like I say, they've got they seem to have a down path as to be able to taste the profiles that they're looking for and go for and work for, but they constantly have to be tasting those barrels to until they reach their maturity and and then like I said to weed out the barrels that are not performing and producing like they need to.
• 59:55
  SPEAKER_05: All right, so I'm gonna put this back and we're gonna end this.
• 59:59
  SPEAKER_05: Thanks everybody, and just know everybody on YouTube and Facebook, we're gonna send out the invite.
• 1:00:06
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• 1:00:15
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• 1:00:43
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• 1:00:47
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• 1:00:51
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• 1:01:21
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• 1:01:29
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• 1:01:31
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• 1:01:45
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• 1:01:58
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• 1:02:06
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• 1:02:33
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• 1:02:53
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• 1:03:07
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• 1:03:10
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• 1:03:15
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• 1:03:21
  SPEAKER_05: And now this this part, I don't know if I'm gonna make let's see.
• 1:03:25
  SPEAKER_05: We got that if this is gonna work, but we're gonna try.
• 1:03:29
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• 1:03:32
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• 1:03:53
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• 1:04:04
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• 1:04:07
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