Latest / The Scotchy Bourbon Boys / We Put Elijah Craig 15 Year Single Barrel Under The Microscope While Drinking Smoked Dr Pepper Old Fashioned's

Transcript

We Put Elijah Craig 15 Year Single Barrel Under The Microscope While Drinking Smoked Dr Pepper Old Fashioned's · The Scotchy Bourbon Boys

0:58
SPEAKER_06: I'm here to tell you about Whiskey Thief Distilling Company and their newly opened tasting world.
1:04
SPEAKER_06: 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 York, you won't be disappointed.
1:16
SPEAKER_06: At both locations, their barrel picked all day, every day, are like none of it.
1:22
SPEAKER_06: Each location features tastings with five barrels, each featuring their pot distilled bourbons and rye.
1:29
SPEAKER_06: Once the barrels have been feeded and tasted, you can make a selection and feed your own bottle.
1:36
SPEAKER_06: A day at Whiskey Feet with their friendly staff and ownership will ensure you many good times with good signs and families.
1:43
SPEAKER_06: Remember, to always do spots weight, never do you wise your life on the spice?
3:06
SPEAKER_05: Tiny as a house.
3:09
SPEAKER_06: Alright, let's just go.
3:13
SPEAKER_06: I got too much happening on the internet, and so that's gonna there we go.
3:17
SPEAKER_06: I got it, I got it working right now.
3:20
SPEAKER_06: All right, yeah.
3:21
SPEAKER_06: It's like I I'm always getting mad at Roxy for too much happening and everything, and then the the the the feed doesn't look as good, or the what I'm not real super happy with whatever, and then I'm thinking, well, I'm on I'm on YouTube.
3:36
SPEAKER_06: I've also got I've I've got I'm also on Facebook, I'm also using it, but then we're also on the Zoom, so it's probably me using all the bandwidth, not Roxy, but welcome, Super Nash, welcome for coming in.
3:54
SPEAKER_06: This is this is gonna be an exciting one.
3:56
SPEAKER_06: When we were talking about this, I was just thinking about it.
3:59
SPEAKER_06: You were watching the the Teladega race, uh you know, Telega 500, yep, which was made famous by the Talladega 500, and then also it's also you know, any racing movie, Teladega is a huge part of NASCAR, and especially, you know, the after the same actor who gave us our scotchy scotch scotch scotches in a movie called Talladega Nights, which is a great movie, also.
4:30
SPEAKER_06: So you were watching the race this weekend.
4:34
SPEAKER_06: I I was had the grandkids, so I really didn't have a lot of time.
4:38
SPEAKER_06: But you know, tell tell everybody who won and who you were cheering for.
4:52
SPEAKER_05: Man, that was a good race.
4:53
SPEAKER_05: They had a great, great, huge pile up, about 21 cars, about midway through.
4:59
SPEAKER_05: Man, it's it because they're racing door to door, almost 200 miles an hour.
5:04
SPEAKER_05: But the young kid, Carson Hosovar, came through in a clinch and won that race.
5:10
SPEAKER_05: And it was just unbelievable finish.
5:13
SPEAKER_05: Really enjoyed it.
5:14
SPEAKER_05: But while I was watching the race, I decided to that it was a nice cool day out on the back deck where I had the race on.
5:24
SPEAKER_05: I had me a couple of Liga Bravada cigars, and uh also decided that uh instead of drinking straight whiskey, I was gonna mix me up a nice good cold drink that I could sip on during the whole race, which actually wound up being as long as it was, it wound up being three of them.
5:44
SPEAKER_05: So I decided to make a Dr.
5:47
SPEAKER_05: Pepper 23 flavor.
5:49
SPEAKER_05: That's what we got with an old-fashioned, smoked old-fashioned, and I decided to use to start off, and we'll go ahead and start mixing it up.
6:01
SPEAKER_05: I used Mickter's Limited Edition Barrel Strength Rye.
6:09
SPEAKER_05: First thing you want to do.
6:11
SPEAKER_06: I'm following along.
6:13
SPEAKER_05: I like this rye right here.
6:15
SPEAKER_05: It's a good, strong rye, got lots of flavor, lots of fruits.
6:20
SPEAKER_05: How much?
6:21
SPEAKER_05: First thing you want to do is you want to pour three ounces of your whiskey.
6:27
SPEAKER_05: Favorite whiskey that you want to put in there.
6:30
SPEAKER_06: I'm doing a weeded.
6:32
SPEAKER_05: Most old fashions usually have two, but on this recipe, I use three ounces.
6:42
SPEAKER_06: Well, there's three ounces of whiskey thief weeded bourbon.
6:46
SPEAKER_06: It's a 70 corn, 21 wheat, and nine barley.
6:51
SPEAKER_06: It's a very unique.
6:52
SPEAKER_06: I love whiskey thieves weeded, and they sponsor us, so I'm going with that on my first one.
7:02
SPEAKER_06: What's the proof on yours?
7:03
SPEAKER_06: I'm a 62.5, which puts me at 125, right?
7:10
SPEAKER_05: 125.
7:12
SPEAKER_05: Wow, that's that's a little bit kicked up from what I've got.
7:15
SPEAKER_05: Mine is actually 108 proof, and this is actually a 2021 barrel proof that I'm using.
7:24
SPEAKER_06: Okay, 121.9.
7:30
SPEAKER_05: You want to have some type of burnt sugar simple syrup.
7:36
SPEAKER_06: I've got triple mints.
7:43
SPEAKER_05: Any brand is fine.
7:44
SPEAKER_05: And you're gonna use one ounce of the burnt sugar simple syrup.
7:49
SPEAKER_06: Are we gonna are am I gonna pour it in on the on the syrup?
7:54
SPEAKER_05: Right in on top of the liquor, because yeah, we're mixing, we're mixing this up in the glass.
8:00
SPEAKER_05: A lot of times you want to get fancy, you can uh you can always get you a mix it mixing cup to do it with, but for tonight's purposes, we're we're gonna mix this right in the glass.
8:12
SPEAKER_06: I'm just I'm doing I'm pouring it down the circle.
8:17
SPEAKER_05: Chocolate bitters.
8:19
SPEAKER_05: How much?
8:20
SPEAKER_05: Look at you go.
8:21
SPEAKER_05: Did you see that?
8:22
SPEAKER_05: Alright, on the chocolate bitters.
8:26
SPEAKER_05: Perfect, perfect for on the chocolate bitters.
8:30
SPEAKER_05: I use about six big dashes of chocolate bitters.
8:37
SPEAKER_05: That's delicious.
8:41
SPEAKER_05: Alright, hold on.
8:43
SPEAKER_05: You want to use about six big dashes of uh the cherry bitters.
8:47
SPEAKER_06: Alright, here's the chocolate bitters.
8:49
SPEAKER_06: One, two, three, four, five, six.
9:01
SPEAKER_06: There's six big ones.
9:02
SPEAKER_06: Six means you turn it upside down and shake it, right?
9:05
SPEAKER_05: Then you need some dirt, you need some dirty cherries.
9:08
SPEAKER_06: Hold on.
9:09
SPEAKER_05: I got one kind of dark cherry will do.
9:11
SPEAKER_05: Two.
9:11
SPEAKER_05: Whether it's left area or four.
9:14
SPEAKER_05: Or dirty cherries or brand two four goods.
9:17
SPEAKER_05: Six.
9:18
SPEAKER_05: Put two of those in.
9:20
SPEAKER_05: I've got a spoon so you don't make them in on your table.
9:23
SPEAKER_06: I've got these premium cocktail cherries from this would be from Traverse City, known for their cherries.
9:36
SPEAKER_06: That'll work.
9:37
SPEAKER_06: You want me to put two in with the syrup?
9:42
SPEAKER_05: Yeah, that's that's all I put is two in.
9:45
SPEAKER_05: And you've already put three ounces of whiskey in there.
9:48
SPEAKER_06: Yep.
9:50
SPEAKER_05: Good deal.
9:51
SPEAKER_05: Alright.
9:52
SPEAKER_05: Now you grab your ice ball.
9:54
SPEAKER_05: Once you got that stir good, grab the ice ball.
10:00
SPEAKER_05: And gently lower it in.
10:02
SPEAKER_05: And go ahead and stir it up, and you want to get that liquid good and cold.
10:07
SPEAKER_05: Before you lay a smoke to it.
10:13
SPEAKER_06: My ice ball don't want to come out.
10:15
SPEAKER_05: Just pour it over in your hand.
10:16
SPEAKER_05: It's okay to put your hand on it.
10:19
SPEAKER_05: It's like teething from the barrel.
10:21
SPEAKER_05: You put your hand on that thief.
10:23
SPEAKER_05: Same thing, putting it on the ice ball.
10:26
SPEAKER_05: That whiskey's gonna kill anything you got on your hand.
10:31
unknown: All right.
10:31
SPEAKER_05: Stir it around real good.
10:33
SPEAKER_05: Stir your eyes fall around.
10:35
SPEAKER_06: Get that slicker good and cold.
10:36
SPEAKER_06: There we go.
10:39
SPEAKER_06: I got mine.
10:40
SPEAKER_06: I'm I'm mixing mine and my Yellowstone upper falls.
10:46
SPEAKER_06: Alright.
10:48
SPEAKER_05: Oh.
10:50
SPEAKER_05: Well, I didn't actually have a pick out a particular rock's glass.
10:55
SPEAKER_05: I just got one that was given to me with Christmas that came with a decanter.
11:00
SPEAKER_05: What kind of chip?
11:02
SPEAKER_05: It's a large rocks glass, and that's that's the reason I use it.
11:08
SPEAKER_05: You want to have a good uh inch or so between the top to get a good thick layer of smoke on there.
11:16
SPEAKER_05: I'm using what kind of smoker are you using?
11:21
SPEAKER_06: Because I'm using this one.
11:23
SPEAKER_06: I'm using this one right here.
11:27
SPEAKER_06: This actually, I believe, one time came with one of our packages when we were at the Sky when we were at the Kentucky Bourbon Festival.
11:39
SPEAKER_06: And then what what kind of wood are you using?
11:44
SPEAKER_06: To smoke.
11:47
SPEAKER_06: Super Nash.
11:50
SPEAKER_06: I'm using pecan wood.
11:52
SPEAKER_06: I'm gonna use cherry, because my as well.
11:57
SPEAKER_05: You're getting outside of the one thing you want to do whenever you're smoking the chips, you don't want to put the propane flame right down on the chips.
12:07
SPEAKER_05: You'll blow your chips right out right out of the little holder.
12:12
SPEAKER_05: So always keep always keep your burnt your propane flame three to four inches away from the wood there.
12:22
SPEAKER_06: Alright, mine's in.
12:25
SPEAKER_06: Here's mine.
12:33
SPEAKER_05: Oh, mine is good and smoked up.
12:35
SPEAKER_05: Look at mine.
12:38
SPEAKER_05: What I like to do with mine, once I get that smoke in there, I will roll roll that ice ball around, keep the lid on it, and ro and roll that old fashioned around.
12:52
SPEAKER_05: Gets it good and cold.
12:57
SPEAKER_05: Once you get it good and cold like that, Roxy.
13:01
SPEAKER_05: Stays on on top of it.
13:04
SPEAKER_05: Look at there.
13:05
SPEAKER_05: That is just beautiful.
13:07
SPEAKER_06: Look at mine, I gotta go.
13:10
SPEAKER_05: Look how thick that layer is.
13:12
SPEAKER_05: Until I wave by it, that that thick layer was just laying there.
13:15
SPEAKER_05: Did you see mine?
13:16
SPEAKER_05: Still laying on top of on top of it like that.
13:19
SPEAKER_06: Look at that.
13:20
SPEAKER_05: Roll it around, roll it around and get a good and cold.
13:23
SPEAKER_06: I did it.
13:23
SPEAKER_06: I did.
13:24
SPEAKER_06: It's been rolled around.
13:26
SPEAKER_05: Look how much that smoke is still still layering on the top of it.
13:30
SPEAKER_06: Alright, here we go.
13:31
SPEAKER_06: I'm gonna take mine off.
13:32
SPEAKER_06: Here we go.
13:33
SPEAKER_06: Voila.
13:34
SPEAKER_06: Look at it.
13:35
SPEAKER_06: Yep, it looks like you blew the rest of mine off.
13:38
SPEAKER_06: But you see, mine has Wow.
13:42
SPEAKER_06: Mine looks like it's it's look oh is that cool.
13:46
SPEAKER_06: I should be video.
13:48
SPEAKER_06: Oh, I am recording this.
13:49
SPEAKER_05: Isn't that awesome?
13:50
SPEAKER_05: When you when you get when you get your liquid good and cold like that, it that that smoke will just sit on there until you mean you get a breeze near it.
13:59
SPEAKER_06: You mean right now, like it is now, the second, this the I mean look at it looks like it's uh morning, it's a morning mist.
14:09
SPEAKER_06: Yeah.
14:10
SPEAKER_05: You see my look at the color of that.
14:12
SPEAKER_05: It even looks almost like the color of Dr.
14:14
SPEAKER_05: Pepper.
14:15
SPEAKER_05: Except there's no fizz to it, but once you taste it, it is just it's heaven in the glass.
14:30
SPEAKER_05: I call this not taste like the 23 flavor of Dr.
14:33
SPEAKER_05: Pepper.
14:34
SPEAKER_06: It tastes better.
14:37
SPEAKER_05: It just tastes like it's even better than Dr.
14:41
SPEAKER_05: Pepper.
14:42
SPEAKER_06: Yeah.
14:46
SPEAKER_05: So what so what what are you doing?
14:54
SPEAKER_06: I can make Roxy one if she wants one.
14:59
SPEAKER_06: But we'll see if she comes down.
15:02
SPEAKER_06: Mine's still holding look at that.
15:04
SPEAKER_06: Mine is still holding the smoke.
15:06
SPEAKER_06: What just happened?
15:09
SPEAKER_06: What was that?
15:11
SPEAKER_06: I don't know what just happened.
15:14
SPEAKER_06: That is the weirdest thing.
15:16
SPEAKER_06: All our electronics still rolling.
15:18
SPEAKER_06: Yeah, but did you see something?
15:22
SPEAKER_06: No.
15:23
SPEAKER_06: I don't know where this came from.
15:29
SPEAKER_06: Oh.
15:31
SPEAKER_06: It finally popped up.
15:32
SPEAKER_06: It finally downloaded.
15:34
SPEAKER_06: All right.
15:35
SPEAKER_06: Never mind.
15:35
SPEAKER_06: I know what that is.
15:37
SPEAKER_06: That's the weirdest thing.
15:38
SPEAKER_06: I was downloading the bus tour because I had to play it off of the internet tonight.
15:44
SPEAKER_06: The Scotchy Bourbon Boys theme song.
15:47
SPEAKER_06: I had to normally I have it up in a video so it doesn't take up things, you know.
15:51
SPEAKER_06: Anyways, so there we go.
15:53
SPEAKER_06: We got that.
15:53
SPEAKER_06: We got the Dutch.
15:54
SPEAKER_06: So let's for race fans.
15:57
SPEAKER_06: You're going, if I'm not mistaken, you're going to a race this weekend, right there, Super Nash.
16:03
SPEAKER_06: You and your Yes, I am.
16:05
SPEAKER_05: But uh I'm I'm going to a completely different race this weekend.
16:10
SPEAKER_05: I'm going to the NHRA, National Hot Rod Association, Southern Nationals in Adele, Georgia.
16:18
SPEAKER_05: And I'll be leaving out on Thursday about 12 o'clock.
16:23
SPEAKER_05: Going down with my son, my nephew, my other nephew, and his son, and my brother.
16:31
SPEAKER_06: All right.
16:32
SPEAKER_05: And then let's see.
16:33
SPEAKER_05: Shout out to Marcus Marcus Nash, Brian Nash, Marty Nash, Harris Nash, and Marcus Nash the second.
16:45
SPEAKER_06: So we got somebody asking if it's a Manhattan, and it is not a Manhattan.
16:50
SPEAKER_06: It is smoked.
16:53
SPEAKER_06: But it's a Dr.
16:54
SPEAKER_06: Pepper old fashion.
16:56
SPEAKER_06: And the reason why it's a Dr.
16:57
SPEAKER_06: Pepper old fashion is because instead of simple syrup, we use this burnt tripleman's burnt sugar syrup.
17:06
SPEAKER_06: And instead of, well, for the bitters are the cherry bitters and the chocolate bitters.
17:12
SPEAKER_06: And and then you're the cherry.
17:16
SPEAKER_06: Nope.
17:17
SPEAKER_06: And it really has a nice flavor to it.
17:21
SPEAKER_06: And it was in honor of that it is race season now, in my opinion.
17:28
SPEAKER_06: And it's not just motor racing.
17:31
SPEAKER_06: I mean, it's cart race, it's NASCAR, it's Indy coming up.
17:35
SPEAKER_06: I mean, we've got the Indianapolis 500 at the end of the end of May.
17:41
SPEAKER_06: And then we've got we've also got horse racing coming up.
17:46
SPEAKER_06: The Kentucky Derby.
17:50
SPEAKER_06: We've got to buy a soft drink on Saturday, right?
17:52
SPEAKER_06: Kentucky Derby on Saturday.
17:54
SPEAKER_05: Kentucky Derby coming up, yeah.
17:57
SPEAKER_05: Lots of great things happening near.
17:59
SPEAKER_05: Spring is in the air.
18:00
SPEAKER_05: And so that makes for good drinks and uh good sipping and good fun and good friends, right?
18:08
SPEAKER_06: That is absolutely correct.
18:10
SPEAKER_06: I don't the one thing I think now a little twist you can do.
18:16
SPEAKER_06: Anybody who wants a twist to make this go a little bit longer, right?
18:21
SPEAKER_06: So is that you can add Dr.
18:24
SPEAKER_06: Pepper to it if you want.
18:26
SPEAKER_06: And not that everybody does it, but that'll give it a little bit of a fizz, right?
18:32
SPEAKER_05: And it'll give it'll give a little bit of a fizz.
18:35
SPEAKER_05: Especially if you're gonna change the flavor, it'll definitely change the flavor of it.
18:40
SPEAKER_06: But if you're from from Wisconsin, when we make our old fashions in Wisconsin, everybody knows we like some so there's always club soda or or sprite or whatever.
18:54
SPEAKER_06: That's what has always been a part.
18:56
SPEAKER_06: When I went to Bardstown Bourbon Company and had my first ever old fashion in 2019, they served it was a barrel-aged old fashioned and they put it in there with an ice.
19:09
SPEAKER_06: And I was like, what the shit is this?
19:15
SPEAKER_06: I had no idea that is not what an old fashioned was.
19:19
SPEAKER_06: I knew that, and it's also a lot of brandy in in Wisconsin.
19:23
SPEAKER_06: It was brandy old fashions, but at the same time, they did make the whiskey or the bourbon old fashions too.
19:31
SPEAKER_06: Now, it was uh there was a lot of how the sugar was was done, it wasn't simple syrup.
19:37
SPEAKER_06: They actually used sugar and dissolved it, you know, made their own simple syrup kind of thing while they're doing it.
19:43
SPEAKER_06: Their own simple syrup, yeah.
19:45
SPEAKER_05: Yeah, and I had uh our buddy CT does that all the time, makes his own simple syrup.
19:51
SPEAKER_05: Yep.
19:52
SPEAKER_05: All right, let's see.
19:54
SPEAKER_05: Ah! I just bringing up barrel age, I think I should do a batch of this and and and age in a little small barrel.
20:51
SPEAKER_05: Okay, I'll have to do a little bit more digging to find out how long you should age age an old fashioned in a barrel like that so that I don't over-oak it.
21:01
SPEAKER_05: You know what I mean?
21:03
SPEAKER_06: That's a lot of investment.
21:06
SPEAKER_05: I although you could do I'm not talking about a 55-gallon barrel, I'm talking about like a little one-gallon barrel.
21:13
SPEAKER_06: You mean what put making old fat make a barrel-aged old fashioned in our Christmas presents from CT?
21:21
SPEAKER_05: Oh wow.
21:23
SPEAKER_05: I see what you're doing.
21:24
SPEAKER_05: I was just talking about just making a one-gallon batch for for the summertime.
21:30
SPEAKER_05: What is this?
21:30
SPEAKER_05: When I got friends over.
21:33
SPEAKER_05: That would be about it, right there.
21:35
SPEAKER_06: That's right.
21:36
SPEAKER_06: Well, you have one, right?
21:38
SPEAKER_05: Right?
21:38
SPEAKER_05: Yes, I do.
21:39
SPEAKER_05: So I have I think that that'd probably be the perfect thing to put in there.
21:46
SPEAKER_06: A Dr.
21:47
SPEAKER_06: Pepper barrel-aged old fashioned?
21:50
SPEAKER_06: Mm-hmm.
21:51
SPEAKER_06: What do you think?
21:52
SPEAKER_06: Yeah, invite me down.
21:57
SPEAKER_05: Rapores and barrel-aged old fashioned, grill some steaks.
22:03
SPEAKER_05: I got the new deck out there.
22:06
SPEAKER_05: We can't smoke cigars over there, but we can what we can watch the big screen TV and enjoy a drink.
22:13
SPEAKER_05: Yeah, but we I got my little quarter on the oven at the end of the deck.
22:19
SPEAKER_05: That way I don't burn the new furniture.
22:24
SPEAKER_06: All right, so we've had we've we're a little primed, I would say.
22:30
SPEAKER_06: One thing that when when you do do this, it's a sugar delivery, right?
22:36
SPEAKER_05: Well, yeah, absolutely.
22:38
SPEAKER_05: So you definitely get a good sugar rush off this.
22:40
SPEAKER_05: That's why you only want to use only an ounce of burnt sugar.
22:47
SPEAKER_05: Simple, sir.
22:47
SPEAKER_05: You don't want to use any more than plus you're getting some sugar off the off the cherries, too.
22:51
SPEAKER_06: Yeah, I love the cherries.
22:54
SPEAKER_05: Oh, yeah, after they've been sitting in that old-fashioned, smoked a little bit.
23:03
SPEAKER_06: Perfect.
23:05
SPEAKER_05: My palate once that ice ball melts off just a little bit into it, it really blends everything together.
23:11
SPEAKER_05: And I mean, you can get just a bunch of different flavors.
23:14
SPEAKER_06: It's like eating a dessert.
23:17
SPEAKER_05: It is, yeah.
23:18
SPEAKER_05: Yeah.
23:19
SPEAKER_05: Like I said, three, three, and give me the whole race.
23:25
SPEAKER_06: And that was a little over two hours long.
23:28
SPEAKER_06: So we've got coming up the Thursday.
23:31
SPEAKER_06: I have no idea what I'm doing yet.
23:34
SPEAKER_06: Gotta figure it out.
23:35
SPEAKER_06: It looks like it's gonna be a tiny talk because I know this is CT's off week and Super Nash will be headed down to the races.
23:44
SPEAKER_06: with his brother.
23:45
SPEAKER_05: We're leaving about six o'clock in the afternoon, so it might be possible we get down there and by the time eight o'clock rolls around we might be in the room.
23:54
SPEAKER_06: Well bring him what what should we do?
23:57
SPEAKER_05: Bring what what are you going to bring a bottle of that we can we can I really wasn't planning on bringing a bottle but I'm definitely going you gotta bring a bottle if we're gonna do a podcast.
24:10
SPEAKER_06: Yeah.
24:12
SPEAKER_05: We'll figure it out.
24:13
SPEAKER_05: We'll figure it out there's maybe something maybe something new and exciting.
24:16
SPEAKER_05: This is springtime all the new spring flowers popping out and stuff like that.
24:21
SPEAKER_05: So it might be time for a good fresh crack.
24:24
SPEAKER_05: But look for uh something and carry carry a good bottle down.
24:27
SPEAKER_05: Oh we've got so much to choose from haven't done oh yeah absolutely for God's sakes yeah my grand there is just begging for me to take a bottle out of it because it's gonna be so then within a few weeks.
24:43
SPEAKER_06: So then Friday we're gonna be at Black Diamond okay and Black Diamond is a a whiskey bourbon at the Black Diamond we're gonna start off at the Black Diamond brewery and distillery in I want it's in Nelsonville no in Nelsonville and in Nelsonville that is where Chris Thompson's family is from they're from Nelsonville.
25:11
SPEAKER_05: So I believe his dad lives in Black River is because black black black diamond is always associated with the black diamond run like in snow skiing snowboarding and all and I've just seen it so many times on a mountain so that's why I just associated it and just thought it might be near a ski resort.
25:28
SPEAKER_06: But Black Diamond is based off of coal so what they're doing is finding these older towns and they're they're black diamonds and they're run down old mine towns or run down towns that have pat and they're basically going in and buying up the property and then putting a brewery or a restaurant or distillery and remodeling the main street of these rundown towns and then renting out to businesses.
26:00
SPEAKER_06: Yes renting out to businesses they age their whiskey in train cars so the the uh it it's uh Middlewest spirits and it is a combination of Middlewest spirits and MGP but then they put their whiskey in train cars so we will in Nelsonville at the distillery we will be thieving a barrel in a train car but we're also going to do a podcast that's that sounds interesting and I mean they just got their second they just got their second train car.
26:33
SPEAKER_06: Oh the black diamond line i when Adam Fowler contacted me he gave got up you he also got the the vodka up to me but but the black diamond bourbon is fantastic they blend it great they're doing a super job but they do so they have locations in Shawnee Circleville they have locations in Nelsonville and Marietta so they're they've done this and they've got these restaurants and and whatever so we are going to try me and CT we're meeting for breakfast then we're meeting for breakfast in Nelsonville or in Shawnee because we're gonna Shawnee is like 24 minutes away from Nelsonville.
27:24
SPEAKER_06: So we're gonna meet in Shawnee because that's where we have an Airbnb that is associated with the the Black Diamond you know restaurant that's in Shawnee.
27:34
SPEAKER_06: So we're gonna stay we're gonna meet there and then CT's driving us to Nelsonville and then Adam's gonna drive us on this tour of all the locations and we are going to get a lot of stuff and do a lot of uh live we're gonna go live that's a lot of content coming up yeah so we'll go we'll go we'll go live I'm excited I'm in a I'm in the next level the Scotchy Bourbon boys have hit the next level I mean honestly the podcast that we've been doing and the content and between Super Nash and CT and myself and then even uh Randy Ford is going to be doing the Cinco de Mayo and it's gonna be a Mexican whiskey.
28:21
SPEAKER_06: I got I'm working on it I'm trying hard but I mean we're talking about the group of people that we got going right now just pitching in and just adding a little bit more what's what CT I mean he just keeps booking.
28:35
SPEAKER_06: We're booked into July I mean we got what we got a watershed coming back it's a watershed comeback I'm I'm like it's like to say you're probably going to see Harlan Wheatley on July 4th while I'm at the beach right I will the next time we see Harlan Wheatley Super Nash the next time we go down and we go see Drew and Harlan you will be invited and I'll make sure you're coming so there you know absolutely yeah that's that's long overdue uh I need to personally see uh Harlan and thank him for that bottle that I uh won a few years ago.
29:13
SPEAKER_05: Yeah so anyways I've not had the opportunity to do that.
29:16
SPEAKER_06: Yeah and and uh but I I I think I asked that we're gonna be doing something and I actually asked CT to let Freddie Johnson know oh that our bus tour hopefully our bus tour is going to consist of Brent Elliott Freddie Johnson and Walter Zausch I mean we already have like oh my god and it's gonna be a full bus supernational you're gonna have to be on your game full bus full bus bus tour we do that we're we're gonna have to get the full size bus one full size bus I've already I said a full bus bus tour I'm already working on it I don't want I don't want two I just want one and I want this to be i it might be a little bit expensive but this is gonna be well worth it well you know Walter's gonna do lunch and he's like we'll do lunch in the barn by the barrels and everybody can thieve we'll thieve barrels in the in the Rick house and I'm like yeah wow that also that almost sounds like like a a whole whole roast pig kind of dealing that would be amazing we what but but but but the level of what's going on has been upped I mean ohio is is just killing it we got MO Spirits coming up we've got watershed coming up we've got Fresh Victor which is a I mean Super Nash is so excited about these mixers that not I gave him some so for the podcast and told him to come up with some drinks you know and he basically used them all up and now he has to order more I'm like okay so we've got a lot of stuff happening I'm so excited about this I don't know I mean I really feel we're turning we just keep turning the page now I've been loading the the recorded horizontal you know videos after the lives so you can watch it to in in in in you know on your TV whereas before but you know we're not getting a lot of views but hopefully if I keep at it that the videos that we're loading we get people on and we just start to go even further on on YouTube.
31:47
SPEAKER_06: But I will like to say once again I think I got a question I got a question.
31:53
SPEAKER_06: Yeah uh remember about a year ago or so we were talking a little bit with some people from Roku have you heard anything back from them oh he redacted the message all right wait hold on 405 bourbon barrel is watching he redacted but but I just wanted to say Kirk thank you for being for for your membership we appreciate it I did make the first ever members only video for YouTube available for you guys all the members and up until the point you signed up for the the shelver there's there's bottom shelf shelver and top shelf but the shelver gets we're gonna I have to make content that only that the members get and at the moment the person who qual there's six members on on YouTube so I will be making content for six people but tell your friends so I make it for more that's all I'm gonna say all right what was that supernash I was wondering about a year ago we were in talks with some people from Roku have you heard anything back from them or is that still no it went from Roku from a year ago back to Roku with Carrie Moynihan but she does but my quality isn't at the level I tried to I tried to work it out I tried to do the OBS I think my quality is pretty damn good.
33:27
SPEAKER_06: If you on the horizontal versions of the videos I've been loading the YouTube meeting is you in a little corner up there because you're talking people can see you i the people on YouTube get to see you you know on the screen here and we talk back and forth but the horizontal YouTube has you in the corner plus me at 1080 so it's been it's been a quite of an experience if we're gonna go to that level I have to upgrade my equipment and that means I have to just take it one step further.
34:07
SPEAKER_06: But you got to remember full time job here I've got a full time job plus I'm doing all this and to learn something new is difficult.
34:18
SPEAKER_06: Absolutely the OBS that I've been doing my son helped set up knobs set me up but when it resets he's still walking me through what I gotta do to make this this work.
34:32
SPEAKER_05: Like tonight I wasn't sure we'll step we'll step up the game on and I got confidence in you brother yeah like I say we we put too much into this to turn back now.
34:43
SPEAKER_06: Well we're not everything everything we're doing is hit we're headed to the top of the mountain right I'm trying I I will tell you this the one thing that probably won't ever happen and I'll explain why is there not there's not going to be a scotchy bourbon boys bourbon brand there might be barrel picks from us if I can keep working this forward but as far as a brand goes I can't commit to a brand that means that all the other yeah that's this is too much fun about legalities and litigation.
35:24
SPEAKER_06: Well not legalities and litigation I just have too much fun I'm in this for people I'm not in this to isolate myself then to dedicate myself to a brand I want to be part of other people's brand and promote other people's brands and have people who support us through you know through becoming our sponsors and promote their brands.
35:48
SPEAKER_06: And it's funny because our three sponsors whiskey thief spirit of French lick and Middlewest spirits they make fantastic whiskey and that's why we like the whiskey so much that we're always there and that's why they became our sponsors so you know that's kind of how that works.
36:10
SPEAKER_06: It's not like they approach me to become a sponsor and I don't know what their whiskey tastes like it's not like that at all.
36:17
SPEAKER_06: It's like our they're our family they be I mean we were spending we spent so much time at Whiskey Thief when we're down there there you know Walter and and Hannah and I gotta I gotta stop apologize to everybody uh oh I got my guard dog guard dog that's going off everybody hears in the background no your your sound your microphone is is noise canceling it left and right good good yeah because Sasha's steady at the front door barking because she just heard her heard her mommy pull up there you go no we did I did not hear that and just so you know I love the fact that you have Sasha I mean that was really cool to be able to you know she she have she warmed up to me and uh Roxy when we were there and then also same thing finally to have to be able to interact with Luca the last time I hung out with CT when I stayed there was I I just love both your dogs.
37:18
SPEAKER_06: Yeah I know Sauce at the wonder and so is Luke Luca too I've not I've yet to meet Luca at all we were there but he kind of looked forward to it yeah the Luca was finally he he's a big coon hound man but that dog is every bit a loving dog and it's just uh fantastic and CT it keeps he keeps CT on his toes but you know he's got you know when there's nobody in the house the dog's there you know all right so are we ready for our first ever or not our first hold on a second uh because Matt says make a party spot that has brands come to it and do tasting and well I you didn't give me a chance to mention but uh you you would will have to be a part of uh super nash super whiskey brand when it comes out because we'll probably be barrel barreling our own our own distillant and look for that in the future me and my son have been talking a lot about it and uh who knows we might we might be going in that game too like a it'll be more like a craft craft type uh just lit opening opening a bar but speaking of bars hey Matt Friday night in in Canton Ohio we have a new bar called allegro and I was there oh I know you were there a couple weeks ago weren't you no just I was there um on last Friday and me and Roxy we decided to go down and uh it is our Mike Lefferton our our bartender from Jravasi has started with a partnership with the and gotten a bar open where he's the main wow bartender and it will it is a fantastic experience and I will tell you cheers Mike hey that's awesome and it's grand opening is this Friday for anybody who wants to come down I'm sorry I can't make it Mike it's like I want to give a shout out to Allegro anybody in the Canton Ohio or this area make sure you get down there on Friday night fantastic drinks fantastic music fantastic atmosphere done right and Mike just is the greatest bartender there is plus his bourbon selection appetizers there oh what would you call light bites we light bites yeah but but I had there was a panini I had their panini that night uh there's you know it's kind of like what do you have a panini I had a panini yeah okay I thought that's what you said I didn't want to misconstrue it or anything because you know I'm bad about that especially you've been up here a couple times old fashioned do you know what a panini is absolutely Norwegian sandwich no it's a full sandwich it's a full stand sandwich that is squished and toasted a panini is basically you take a sandwich like a Rubin and you hammer it with the with the panini machine all right that's what I said what did you hear I heard little something and you made a symbol like this that's what I heard but anyways I said it was a little sandwich and and flat bread and basically after you smash the bread it is flat in between there.
41:12
SPEAKER_06: So are we gonna do the barrel are we doing the barrel bottle breakdown of Elijah Craig 15 who we've already Michael Micah Micah Micah Micah said Elijah Craig 18 is way better well we're about to I've got this open I was I was waiting I was waiting to say that until after we poured this and started tasting but what I'm first gonna do is take a little bit of my water and do a little bit of rinse and a fresh palate I need to make myself another one though I'm gonna smoke I'm gonna make myself another smoked waste yeah because it's over there so let's just get that baby I'm gonna do it with black diamond it's right down here I'm gonna make it because in honor of our black diamond I swear to god I need a bigger studio here but we'll get it right there it is you've just been step stepping up with the bigger bar area and all that so I think you're making great progress well I have oh god am I gonna really get so honestly honestly speaking is you probably could move your bar out about two feet and give yourself more room yeah and then it will seem bigger yeah but then no then there'll be then no room for anybody holy crap crap all right all right let's just keep that out all right so we got black diamond it's been a oh man today what's in your glass there have did you already pour you some Liza Craig's yeah Liza Craig's in my Liberty poll where I was a couple weeks ago about almost halfway gone.
43:14
SPEAKER_06: Okay I'm a oh wow you first got it it's been a while since I did this but okay so black diamond we already talked about that so here's my three ounces of black diamond whiskey one two three oh my god you're all right you're not gonna have room for smoke but you're you're doing good there it is all right so now I need my one ounce of burnt sugar just one ounce yeah no that's a that's a screw cap jeff one thing about that's what it what what one thing about the burnt burnt sugar simple syrup is uh it is a whole for some reason a whole lot sweeter than just regular simple syrup well there yeah plus it's burnt my favorite all right there we go I did oh I didn't put it down the stir stick damn that's all right you're making this quick so you can drink it put your bitters in bitters and cheers all right six six good dashes of uh chocolate six good dashes I didn't shake it about five or six times there we go six chocolate the cherry comes out like I don't know why but the cherry just flies out oh yeah you ain't gotta shake it too much six there's the cherry now we need the ice right no dirty cherries well kid oh sticky dirty cherries oh excuse me I worked in the plant today drew home company and uh lots lots of dust in there today we had to go upstairs above the offices and my son was like oh my gosh this is like spark spider web heaven he's like you cannot move without going into a spider web awesome my kind of creepy stuff my kind of thing got black diamond we got that now I gotta get my just ducking bobbin and weaving trying to miss the webs and stuff like that
45:43
SPEAKER_05: To the extinguisher group.
45:45
SPEAKER_05: Alright, there we go.
45:47
SPEAKER_05: There you go.
45:48
SPEAKER_06: Now that is some nice fullness.
45:50
SPEAKER_05: Gotta stir it up, stir it around and get it good and cold.
45:54
SPEAKER_05: Round and round she goes.
45:58
SPEAKER_05: Just take your take your spin and run it all the way around the glass.
46:02
SPEAKER_06: The the ice cube is rotating.
46:05
SPEAKER_05: Oh, I hear you.
46:07
SPEAKER_05: Rotate the ice ball.
46:10
SPEAKER_06: Rotate the balls.
46:12
SPEAKER_05: Rotate the balls.
46:14
SPEAKER_05: Bring out your dad.
46:23
SPEAKER_05: In process.
46:24
SPEAKER_06: Ice ball rotation in process.
46:27
SPEAKER_06: Alright, now we need some smoking.
46:30
SPEAKER_06: Alright, smoking.
46:32
SPEAKER_06: I'm gonna use a different cherry.
46:36
SPEAKER_06: I betcha.
46:38
SPEAKER_06: Let's add some more cherry.
46:40
SPEAKER_06: Oh, these are a little bit thinner.
46:48
SPEAKER_06: Alright, let's see what happens.
46:50
SPEAKER_06: I should have made me one.
46:52
SPEAKER_06: I don't know why you didn't.
46:54
SPEAKER_06: Look at that.
46:56
SPEAKER_05: I already poured my whiskey in.
46:58
SPEAKER_05: I thought we were going into this.
46:59
SPEAKER_06: We are.
47:01
SPEAKER_05: I cleanse my palate with the hotest water.
47:05
SPEAKER_06: Alright, I'll let that sit for a while.
47:08
SPEAKER_06: Oh wait, I'll do your thing.
47:15
SPEAKER_06: Make the smoke cold.
47:19
SPEAKER_06: Alright.
47:20
SPEAKER_06: And I'll make it cold.
47:22
SPEAKER_06: So I'm almost ready.
47:25
SPEAKER_06: So this is a black diamond, and it's in a square.
47:28
SPEAKER_06: I'm gonna do that.
47:30
SPEAKER_06: Take that off there, the cherry.
47:32
SPEAKER_06: Here we go.
47:33
SPEAKER_06: Watch it.
47:34
SPEAKER_06: See, oh here we go.
47:38
SPEAKER_06: Beautiful.
47:41
SPEAKER_05: Yeah, look.
47:42
SPEAKER_06: Look at it.
47:43
SPEAKER_06: It's hanging out on the on the bar.
47:45
SPEAKER_06: Yeah.
47:46
SPEAKER_05: That's amazing.
47:48
SPEAKER_06: Yep.
47:49
SPEAKER_06: That one.
47:50
SPEAKER_06: That one was really cool.
47:54
SPEAKER_06: Oh, that's so cool.
47:56
SPEAKER_05: Yeah, we're doing this one by eye.
47:59
SPEAKER_06: We're not gonna use a measuring coat.
48:01
SPEAKER_06: I did not.
48:02
SPEAKER_06: I only except when it came to the simple, the burnt sugar.
48:10
SPEAKER_06: That one's much better as far as the smoke.
48:17
SPEAKER_06: It smells so good down here.
48:19
SPEAKER_06: Alright, so black diamond, Dr.
48:23
SPEAKER_06: Pepper.
48:26
SPEAKER_06: Old fashion.
48:28
SPEAKER_06: There you go.
48:30
SPEAKER_05: So my ice ball too.
48:34
SPEAKER_06: Alright, let's see.
48:36
SPEAKER_06: I'm gonna reload.
48:39
SPEAKER_06: Everything's going much better this time.
48:49
unknown: Alright, let's see.
48:50
SPEAKER_06: I'm gonna reload.
48:51
SPEAKER_06: Okay, where's where's the why?
48:55
SPEAKER_06: That didn't go.
48:56
SPEAKER_06: Okay.
48:58
SPEAKER_06: Oh.
48:59
SPEAKER_06: Hey Matt.
49:00
SPEAKER_06: Okay, Walker's on.
49:01
SPEAKER_06: And then Matt's like, that's fancy, isn't it not?
49:05
SPEAKER_06: It is.
49:06
SPEAKER_06: It's fancy, fancy.
49:08
SPEAKER_06: Smokers are awesome.
49:10
SPEAKER_06: I'm like, smokes if you got them.
49:14
SPEAKER_06: Right?
49:16
unknown: Yep.
49:18
SPEAKER_06: All right.
49:19
SPEAKER_06: So that brings us to our barrel bottle breakdown of the.
49:26
SPEAKER_06: Oh, we're gonna have to move the black diamond out.
49:29
SPEAKER_06: I'll move that over here.
49:35
SPEAKER_06: Uh-huh.
49:35
SPEAKER_06: Where's it gonna go?
49:37
SPEAKER_06: It's gonna go down.
49:38
SPEAKER_06: I can always put that there.
49:43
SPEAKER_06: Everything's still going?
49:45
SPEAKER_06: Yep.
49:45
SPEAKER_06: All my stuff's gone.
49:46
SPEAKER_06: I'll put it right back here.
49:48
SPEAKER_06: I'm looking forward to that.
49:49
SPEAKER_06: Look forward to us on the road on Friday.
49:52
SPEAKER_06: We will be visiting Black Diamond.
49:54
SPEAKER_06: Alright, so I've got that, which is not cleansing my palate.
49:57
SPEAKER_06: Some water can cleanse my palate.
50:02
SPEAKER_06: So this is the barrel bottle breakdown of the Scotchy Bourbon Boys barrel bottle breakdown of Elijah Craig 15-year single barrel.
50:12
SPEAKER_06: Somebody brought up that somehow the 18-year is better.
50:17
SPEAKER_06: You are on fire there, buddy.
50:22
SPEAKER_01: Yeah.
50:24
SPEAKER_06: Yeah, baby.
50:25
SPEAKER_06: I even I have that smoker, and I can do I love it.
50:30
SPEAKER_06: I can do the auto, but I like to also just do the torch.
50:33
SPEAKER_06: It's fine.
50:34
SPEAKER_05: I got the other one too.
50:35
SPEAKER_05: I was given both of these at the same time by my wife and my son for Christmas a couple of years ago.
50:44
SPEAKER_06: Yeah.
50:45
SPEAKER_06: There's there's two different part I like right there.
50:48
SPEAKER_06: Yep.
50:53
SPEAKER_06: Yeah.
50:54
SPEAKER_06: Anyways, all right.
50:56
SPEAKER_06: So our Scotchy Bourbon Boys Barrel Bottle breakdown scoring is based off of four different categories: the nose, the body, the taste, and the finish.
51:13
SPEAKER_06: You've heard this 500 times before.
51:17
SPEAKER_06: And then each score on the nose and the body, you can give up to four knocks on the barrel.
51:24
SPEAKER_06: And if you you if on the taste and the finish, you can give up to five knocks on the barrel.
51:31
SPEAKER_06: But if one of the categories is exceptional, you can give it a butt-up up.
51:38
SPEAKER_06: Only one butt up up per time.
51:42
SPEAKER_06: So you can give a 19 out of 18 for an exceptional bourbon.
51:47
SPEAKER_06: But this is Elijah Craig 15 year.
51:50
SPEAKER_06: Now, a lot of people with Elijah Craig 15 year are very happy because Elijah Craig 18 was a little bit over oaked.
51:58
SPEAKER_06: Now, if you are one of those people who loves oak, Elijah Craig 18 was not over oaked, but it was close.
52:05
SPEAKER_06: It was on the verge.
52:07
SPEAKER_06: For me, it was good, but it was a little bit oaky to be great.
52:12
SPEAKER_06: Now, I'm so excited.
52:14
SPEAKER_06: Haven't cracked this tonight, poured this a couple minutes ago, have not had any Elijah Craig 15 year, and this is the first time I was so honored to be able to pick it up last week.
52:28
SPEAKER_06: Excited that it was at my liquor store.
52:32
SPEAKER_06: And here we go.
52:33
SPEAKER_06: What are we thinking?
52:34
SPEAKER_06: What are you thinking, Super Nash?
52:36
SPEAKER_06: I know now you've had this.
52:38
SPEAKER_06: I know John Ritt has had it.
52:40
SPEAKER_05: I'm just pulling up some tension to see if I can pull up maybe the uh oh the nose is phenomenal.
52:53
SPEAKER_05: Oh it's a 2026 release, 15 years single, and that's another thing.
53:02
SPEAKER_05: It's a single barrel 108 brew at 150 MSRP.
53:08
SPEAKER_06: And what you have single barrel for 157.
53:15
SPEAKER_06: And I have single barrel 223.
53:18
SPEAKER_06: So these are gonna be a little bit different, but everybody has been just talking about how awesome they are.
53:29
SPEAKER_05: Oh yes.
53:31
SPEAKER_06: I mean 15 year single barrels that would they this is 223.
53:39
SPEAKER_05: That's right there in the sweet spot.
53:45
SPEAKER_05: Cherry and caramel vanilla.
53:47
SPEAKER_06: Yep, it's it's like uh a cherry com caramel cobbler with vanilla ice cream.
53:58
SPEAKER_06: The nose is spectacular.
54:02
SPEAKER_06: Maybe an apple dropped on top of it.
54:06
SPEAKER_05: Just I was thinking like like the the the peanuts.
54:15
SPEAKER_05: If you had like like a cherry cherry vanilla ice cream, hello that oh my gosh, that that buttery crumb.
54:30
SPEAKER_05: What a little bit of peanut, toasted peanuts.
54:35
SPEAKER_05: This is why is why is this smells like a dessert?
54:41
SPEAKER_06: How in God's name do I answer the phone?
54:46
SPEAKER_06: That just is like some weird ass shit going on.
54:49
SPEAKER_06: Like my phone just rang, okay?
54:51
SPEAKER_06: Over, and then and then someone's talking like I answered it.
54:58
SPEAKER_06: Like either I called somebody, yeah.
55:01
SPEAKER_06: But how is that possible?
55:02
SPEAKER_06: You gotta answer your phone, don't you?
55:07
SPEAKER_06: Yeah, gosh.
55:10
SPEAKER_05: Anyways, take it over your life.
55:14
SPEAKER_06: I mean, even my wife can't answer my phone.
55:17
SPEAKER_06: It's the only phone, it's my phone.
55:24
SPEAKER_05: Let's get back to this nose and nose and intention.
55:28
SPEAKER_06: Yep, all right.
55:29
SPEAKER_06: So you're gonna go first on the He even picks up a bee.
55:38
SPEAKER_06: Now what's your proof?
55:41
SPEAKER_05: Oh a hundred and eight proof.
55:43
SPEAKER_01: Single barrel.
55:54
SPEAKER_05: It's not barrel strength, it's an all all proof downs a a single barrel, all proof downs are a hundred and eight proof.
56:01
SPEAKER_06: Fifty-four percent, yep.
56:03
SPEAKER_05: Yeah.
56:06
SPEAKER_05: Oh my god.
56:09
SPEAKER_05: Like I told you to do it a couple weeks ago, this is this is just wonderful.
56:20
SPEAKER_06: Yeah.
56:21
SPEAKER_06: Now this is what you'd wish the Elijah Craig 18 would have tasted like.
56:31
SPEAKER_05: Elijah Craig 18 year old to me is a lot more silkier.
56:40
SPEAKER_05: Buttery.
56:41
SPEAKER_05: It's like a silky, buttery caramel.
56:46
SPEAKER_05: Then it's got the oaky tannins and all the we'll talk about this on the finish.
56:54
SPEAKER_05: I'm getting just a little bit, little bit of the oaky tannins, but not near as much as the 18 year.
57:02
SPEAKER_05: The right amount year finishes off.
57:05
SPEAKER_05: But yeah, it's perfect.
57:09
SPEAKER_05: It doesn't overpower the sweetness and the cherry, the vanilla.
57:14
SPEAKER_06: The apple.
57:16
SPEAKER_06: Yeah.
57:18
SPEAKER_06: It's so cherry, apple, fruity.
57:24
SPEAKER_05: Cinnamon y.
57:29
SPEAKER_05: Doesn't it?
57:30
SPEAKER_05: I mean, it this has got a great body to it.
57:32
SPEAKER_06: Alright, so you go first on the nose.
57:36
SPEAKER_05: I want to give this nose a four.
57:38
SPEAKER_05: I mean, this is just everything you want to smell in a bourburb and you know.
57:44
SPEAKER_05: Yeah.
57:45
SPEAKER_05: I mean, it's got so much going on.
57:48
SPEAKER_06: There's nothing.
57:51
SPEAKER_05: You go back to it.
57:55
SPEAKER_05: The fruit, the vanilla, the caramel, a little just a slight little hint of oakiness.
58:02
SPEAKER_05: A little cinnamon.
58:03
SPEAKER_06: And just a little bit of maybe allspice or like cinnamon.
58:09
SPEAKER_06: Cinnamon allspice.
58:11
SPEAKER_01: Yeah.
58:14
SPEAKER_06: I'm gonna give it a four.
58:24
SPEAKER_06: I am gonna concur.
58:28
SPEAKER_06: It's fantastic.
58:29
SPEAKER_06: The nose is fantastic.
58:31
SPEAKER_06: It's like there's a bread.
58:33
SPEAKER_06: Cinnamon.
58:34
SPEAKER_06: The bread is like the vanilla, a vanilla bread.
58:37
SPEAKER_06: And then it goes to like cinnamon, apple, allspice, and then caramel, like a like a buttery, yeah.
58:49
SPEAKER_06: Like a dessert.
58:50
SPEAKER_05: Yeah, that that uh the apple, the apple oatmeal muffin.
58:57
SPEAKER_06: Yeah, the apple oatmeal.
58:58
SPEAKER_06: It's like an apple oatmeal muffin.
59:00
SPEAKER_06: It even has that warmed up, and then someone drizzled some caramel off to the side for you to dip it in.
59:09
SPEAKER_05: Yeah, drizzle some caramel off.
59:10
SPEAKER_06: I mean, it's there.
59:11
SPEAKER_06: I can keep caramel, I can like close my right nostril and pull out caramel.
59:17
SPEAKER_06: I mean, it's it's fantastic.
59:19
SPEAKER_06: The nose is a four.
59:25
SPEAKER_05: Woo! All right.
59:26
SPEAKER_05: What do you think about the body of it?
59:28
SPEAKER_06: Well at a hundred and eight proof, it delivers because the spice of the spice of the all-spice cinnamon, it's everywhere, okay?
59:55
SPEAKER_06: It's bizarre.
59:56
SPEAKER_06: It's this is a hard body to judge because it's a little silkier, smoother than a barrel strength, right?
1:00:07
SPEAKER_06: But the flavors are all the flavors are in your cheeks on top of the roof of your mouth and tongue, but they're not like they're not like the whole roof of my mouth, right?
1:00:17
SPEAKER_06: But they're not like bam, like a barrel strength.
1:00:21
SPEAKER_06: They're they're soft and they're easy and they're silky, and you're just sitting there going, they're there.
1:00:30
SPEAKER_06: So do you and then in the what it did in my glass was these long, thick legs running back down into my Glenn Karen, and it was just like I I'll go with four on the I'm going with four on the body.
1:00:49
SPEAKER_05: It's not a butt-up up, but it's a four everything you said and the thickness there and the viscosity that fills your mouth, it's touching all the sides, it's sticking to the root of my mouth.
1:01:04
SPEAKER_05: That sugary, buttery caramel and vanilla, and that tart cherry, that tart cherry coming through.
1:01:13
SPEAKER_05: It's just sticking and just stays there.
1:01:17
SPEAKER_06: It's a tart cherry.
1:01:19
SPEAKER_05: Yeah, yeah, it's a tart cherry to me.
1:01:23
SPEAKER_06: It damn.
1:01:29
SPEAKER_06: This this is this is I I disagree with with eight the 18 was better.
1:01:35
SPEAKER_06: It's not even close.
1:01:38
SPEAKER_06: No, I I mean I've got it.
1:01:42
SPEAKER_05: I'm so much liking this 50 year, I'm glad that I picked up two bottles, and I've got two bottles of the barrel 57, too.
1:01:50
SPEAKER_06: I'm glad that I picked up two bottles, but I am going to pull.
1:01:55
SPEAKER_06: You know, it's funny, but I'm just trying to remember.
1:02:05
SPEAKER_06: Elijah Craig.
1:02:06
SPEAKER_05: Well, you're not breaking out the 18.
1:02:08
SPEAKER_06: Well, I'm pulling it over.
1:02:10
SPEAKER_06: I'm gonna pull it.
1:02:12
SPEAKER_06: I'm pulling it over, Nash, because when we're done, I want to taste the difference.
1:02:20
SPEAKER_06: I have Elijah Craig 18, two different, two different barrels, two different years.
1:02:26
SPEAKER_05: But I've got a couple of other backup bottles, but this one is a 2021 barrel 5465.
1:02:36
SPEAKER_05: This is my Elijah Craig 18 right here.
1:02:40
SPEAKER_06: Mine is a 21, and my barrel is yours is a 21, too?
1:02:48
SPEAKER_06: 8621 bottled 5559.
1:02:54
SPEAKER_06: 5,559.
1:02:59
SPEAKER_06: What's your barrel?
1:03:00
SPEAKER_05: Yours is yours is within a hundred bottles of mine.
1:03:03
SPEAKER_05: Less than a hundred.
1:03:08
SPEAKER_06: That's a lot of barrels to be putting out.
1:03:15
SPEAKER_06: All right.
1:03:16
SPEAKER_06: So your turn to your turn to go on taste.
1:03:20
SPEAKER_06: We can go up to five on this pure deliciousness, but sure.
1:03:42
SPEAKER_06: Uh oh.
1:03:45
SPEAKER_06: We either I'm out or he's out.
1:03:52
SPEAKER_06: I'll check Facebook.
1:04:04
SPEAKER_06: Am I back?
1:04:07
SPEAKER_06: I'm back.
1:04:10
SPEAKER_06: We need Nash to come back now.
1:04:22
SPEAKER_06: You should be coming back.
1:04:26
SPEAKER_06: I'm still here.
1:04:28
SPEAKER_06: Super Nash, if you can come on back in.
1:04:32
SPEAKER_06: We'll wait for you.
1:04:35
SPEAKER_06: Was it you or me?
1:04:37
SPEAKER_06: I think it was you.
1:04:39
SPEAKER_06: I don't got your camera yet.
1:04:41
SPEAKER_05: I was thinking it was you because you froze up.
1:04:46
SPEAKER_05: You froze up too.
1:04:47
SPEAKER_05: And then it's like we lost I lost everything.
1:04:50
SPEAKER_06: I don't have you yet.
1:04:52
SPEAKER_05: Alright, I gotta sign back in.
1:04:55
SPEAKER_05: You got Are you still there?
1:04:57
SPEAKER_06: I'm still here.
1:04:59
SPEAKER_05: Okay, hold on a second.
1:05:01
SPEAKER_05: Told me to sign back in, but turn your camera on.
1:05:08
SPEAKER_06: You're in.
1:05:09
SPEAKER_05: Yeah, I'm still here.
1:05:11
SPEAKER_06: Yeah, but you're yeah.
1:05:12
SPEAKER_05: Just turn the tell me to start start back over.
1:05:14
SPEAKER_05: Yeah.
1:05:15
SPEAKER_06: There's your camera.
1:05:15
SPEAKER_06: All right, we're back.
1:05:17
SPEAKER_05: I can hear you.
1:05:18
SPEAKER_05: Yeah.
1:05:19
SPEAKER_06: I don't know what happened.
1:05:21
SPEAKER_05: That's right.
1:05:22
SPEAKER_05: Everybody, I am back.
1:05:23
SPEAKER_06: Yeah, you are.
1:05:25
SPEAKER_06: We're still recording.
1:05:27
SPEAKER_06: I don't.
1:05:28
SPEAKER_06: We can we can check out who it was.
1:05:30
SPEAKER_06: Actually, you can check out on.
1:05:33
SPEAKER_06: All right.
1:05:34
SPEAKER_05: So we were that you you froze you froze up.
1:05:38
SPEAKER_06: I will tell you that Facebook will tell us, and and we probably can find out from Facebook.
1:05:44
SPEAKER_06: Let me see.
1:05:46
SPEAKER_06: I will upgrade it to comments.
1:05:48
SPEAKER_05: Are you doubting me and our thousands of faithful Super Nash listeners that you froze up?
1:05:57
SPEAKER_06: I will.
1:05:58
SPEAKER_05: Walker says Nash is so bad.
1:06:03
SPEAKER_06: Alright, there we go.
1:06:06
SPEAKER_05: So and and Matt is like, how did you lose Nash?
1:06:12
SPEAKER_05: So you Oh Walker said Nash was lagging.
1:06:17
SPEAKER_06: Yeah, you're the one that froze up.
1:06:20
SPEAKER_06: But anyways, let's.
1:06:21
SPEAKER_06: I don't think I ever disappeared.
1:06:25
SPEAKER_06: I was already, I was always there.
1:06:27
SPEAKER_05: Kirk said he he passed on this on this as the 18 is not too good.
1:06:34
SPEAKER_05: My confidence was shaken.
1:06:36
SPEAKER_05: I'm gonna tell you, Kirk, this 15 has been fucking tested.
1:06:42
SPEAKER_06: Oh, he brings that out.
1:06:43
SPEAKER_06: He brings out the app.
1:06:45
SPEAKER_06: All right, Nash! Oh okay.
1:06:48
SPEAKER_06: Anyways, so let's uh I am telling you it's it's it's getting some rate, it's getting some ratings.
1:06:55
SPEAKER_05: Like I say, I haven't given in a long time.
1:06:59
SPEAKER_06: So all right, the 18 right here to prove it.
1:07:02
SPEAKER_06: So let's um hit the taste in the first, so yeah, we never got to the taste.
1:07:08
SPEAKER_05: If we're going off to nose the 18, this isn't mellowed out a whole lot of 21.
1:07:18
SPEAKER_05: What?
1:07:21
SPEAKER_05: As far as the nose, are you nosing the 18?
1:07:24
SPEAKER_05: No, I didn't pour the 18.
1:07:26
SPEAKER_05: Let's get back to the You're not even pouring the 18.
1:07:28
SPEAKER_05: Oh, I thought you were gonna pour the 18, too.
1:07:30
SPEAKER_06: Yeah, you're the one who lagged and then you were out and you instantly poured the 18.
1:07:36
SPEAKER_06: I'm gonna just whip this.
1:07:41
SPEAKER_06: Technical difficulties.
1:07:43
SPEAKER_06: Nash.
1:07:47
SPEAKER_05: Hey, you knew if my age, if I get a chance to whip it out, I'm gonna whip it out.
1:07:53
SPEAKER_06: All right, whip out your your taste uh of five.
1:07:57
SPEAKER_06: Why do you give this on taste?
1:08:07
SPEAKER_05: You're gonna say that uh taste is right up there too.
1:08:15
SPEAKER_05: I mean, if I think in some of the best taste of bourbons, I mean that you each time each time you taste it, you if you put that little bit of air across there.
1:08:25
SPEAKER_06: If you want oak, this this is the perfect oaked bourbon.
1:08:32
SPEAKER_05: Like absolutely there, yeah.
1:08:40
SPEAKER_06: The oak's there, but it's not there, it's not leather, it's not bitter.
1:08:46
SPEAKER_06: The sweetness just keeps it.
1:08:48
SPEAKER_06: It's just like the this is like the perfect oak bourbon ever.
1:08:54
SPEAKER_06: Like what I want from oak would be this the this year 2026, Elijah Craig 15 is the staple for when you what you want in oak.
1:09:08
SPEAKER_06: You know what I mean?
1:09:10
SPEAKER_05: It's just like now somebody might want more of smoke, it it's sweet, it's smoky, it's not bitter, it's not dry.
1:09:21
SPEAKER_05: Yeah, I would say all of the flavors are there.
1:09:24
SPEAKER_05: You're talking cherry, vanilla, caramel, allspice, cinnamon.
1:09:32
SPEAKER_05: There's a couple more that I'm probably not hitting on.
1:09:37
SPEAKER_05: To me, like say that vanilla is like an ice cream, like an ice cream vanilla.
1:09:43
SPEAKER_06: So we got Kirk on on YouTube giving us a super chat.
1:09:50
SPEAKER_06: He's basically he basically comes across, you're getting a crown now looking at my phone at the bar.
1:09:58
SPEAKER_06: So he made it to the bar, and he also says, it's better, it better be much better than the 18.
1:10:06
SPEAKER_06: I have been he's been passing it, yes.
1:10:09
SPEAKER_06: So Kirk, he's been passing on that 18, but I agree.
1:10:13
SPEAKER_06: This is insane.
1:10:15
SPEAKER_06: This like I agree.
1:10:16
SPEAKER_06: 18 was over.
1:10:17
SPEAKER_06: I mean, look at my bottle, my last bottle of 18.
1:10:20
SPEAKER_06: I mean, already the 15 after opening it tonight.
1:10:26
SPEAKER_05: That's a 19.
1:10:26
SPEAKER_05: That's a 1921.
1:10:28
SPEAKER_05: Yeah, but uh holy twenty one, too.
1:10:31
SPEAKER_06: Mine's a 2021.
1:10:32
SPEAKER_06: How old the fuck old are you, man?
1:10:35
SPEAKER_06: 1921?
1:10:36
SPEAKER_05: Holy shit, you were partying with uh there's a 20 a 21 year old.
1:10:42
SPEAKER_05: I did say 1921.
1:10:44
SPEAKER_05: 2021.
1:10:45
SPEAKER_05: No, 18 about the same, but but this one this one's five years old.
1:10:50
SPEAKER_05: This one's only a couple of months old.
1:10:52
SPEAKER_06: Yeah, there you go.
1:10:54
SPEAKER_06: I'm gonna I'm gonna try that 18.
1:10:57
SPEAKER_06: But okay, so what do you give it?
1:10:59
SPEAKER_06: What are you giving the 15 for a taste?
1:11:04
SPEAKER_06: The taste?
1:11:05
SPEAKER_06: I'm gonna give it a five.
1:11:07
SPEAKER_06: Hey Roxy, you should come down here.
1:11:08
SPEAKER_06: That's kind of that's kind of all all the flavors that you could possibly ask for, and you could have for more.
1:11:18
SPEAKER_05: It's it's hard to discern between all the different flavors that's hitting your mouth.
1:11:22
SPEAKER_06: The caramel.
1:11:24
SPEAKER_06: All of a sudden the apple was there, and then the caramel.
1:11:26
SPEAKER_05: And I've known I've I've named five or six, five or six, maybe even seven different ones that I'm getting each each little time that I'm tasting and sipping on this.
1:11:37
SPEAKER_05: So, yeah, I'm definitely giving it a five.
1:11:43
SPEAKER_06: I would say tonight that that is 100% delivering.
1:11:48
SPEAKER_06: I mean, I wasn't sure.
1:11:50
SPEAKER_06: I mean, but I heard so much good things about it.
1:11:53
SPEAKER_06: I'm like, when it was available, I'm like, yeah, I'm in.
1:11:56
SPEAKER_06: I it just sounds good.
1:11:57
SPEAKER_06: It's honestly, it's the best version of Elijah Craig anything.
1:12:02
SPEAKER_06: It beats, it's better than barrel proof, it's better than toasted, it's better than Elijah Craig, it's you know, all the small batch.
1:12:11
SPEAKER_06: I mean, everything that Elijah Craig is, and it's all good.
1:12:14
SPEAKER_06: I'm not just gonna sit here and say it.
1:12:16
SPEAKER_06: I mean, I freaking chugged a bottle of toasted right here on, you know, right uh right on uh right.
1:12:23
SPEAKER_05: So in a pre previous podcast about 150 podcasts ago, like a no, like 500 podcasts ago.
1:12:32
SPEAKER_06: Anyway, that was early on when I didn't know better.
1:12:37
SPEAKER_06: Earlier days, yes, anyways.
1:12:39
SPEAKER_05: When he didn't know any better, I didn't know any better.
1:12:44
SPEAKER_06: Yeah, anyways, but that was the there you go.
1:12:48
SPEAKER_06: Anyways, so you give it a five, right?
1:12:52
SPEAKER_05: Yes, I swear to God that the burnt sugar I give it a strong a strong five, yeah.
1:13:04
SPEAKER_05: I'm really nose and the nose and the hopefully to get some more air.
1:13:11
SPEAKER_05: All right.
1:13:14
SPEAKER_05: First thing every now and then when I bring it up, off that right also is like van cherry, cherry vanilla ice cream.
1:13:26
SPEAKER_06: And then there's some caramel in it every once in a while, and then there's this richness, and then there's this this this this never-ending finish.
1:13:38
SPEAKER_05: So I that crispy, crispy home.
1:13:42
SPEAKER_06: I'm sorry, I'm sorry, but it might be it might be topping.
1:13:47
SPEAKER_06: It might be the Dr.
1:13:48
SPEAKER_06: Pepper old-fashioned talking, but I'm gonna give this a five with uh but up up.
1:14:01
SPEAKER_05: Wow, six when you hit that take that that tastes creaming out there every but but every every time you sip it.
1:14:10
SPEAKER_06: But the oak is so perfect.
1:14:13
SPEAKER_06: Perfect, yeah, perfect.
1:14:15
SPEAKER_06: That's where the six comes in.
1:14:17
SPEAKER_06: Like, like it's it's it's what I want.
1:14:20
SPEAKER_06: It's like it this is the like going forward to me, this is the staple of what an oaked bourbon should taste like.
1:14:31
SPEAKER_06: Uh it's not pappy, it's not pappy, that it's not that rich caramel.
1:14:36
SPEAKER_06: There's all that allspice and everything, and there's this oak in there that's perfect.
1:14:41
SPEAKER_06: Whereas like Pappy 15 for me, when we did that, was all caramel.
1:14:44
SPEAKER_06: The oak was not even close to a balance.
1:14:48
SPEAKER_06: They the the Pappy 15 had this this just over-rich, awesome caramel flavor.
1:14:54
SPEAKER_05: But this is this is a more balanced, barrel-proof.
1:15:00
SPEAKER_06: But this deals this is dealing with the oak of the barrel.
1:15:04
SPEAKER_06: You know what I mean?
1:15:05
SPEAKER_06: It's it's whereas I think I think Pappy 15 doesn't have to deal with it like I think they deal with the 20 and the 23, they're dealing with the oak, but not the 15, where this is already dealing with it, whereas the 18 passed by.
1:15:27
SPEAKER_05: Now that you say that, and everything that you just said, I honestly I wouldn't put this up this pack, Elijah Craig 15 year, I'd put this up against a bottle of of Papsy 15 year for a tasting and for a taste off.
1:15:43
SPEAKER_06: Well, yeah all day long.
1:15:45
SPEAKER_06: Well, let's let's get a bottle, let's get a bottle and do it.
1:15:50
SPEAKER_05: Hey, we we definitely need to you get it, we'll split it.
1:15:55
SPEAKER_05: Or actually contact contact to the distributors for for uh happy van winkel and see if Julian can help us out and come on the podcast, and we'll uh then we'll get somebody from Elijah Craig and uh C T might be a great podcast that would be a great great great podcast, that's for sure.
1:16:15
SPEAKER_06: Yes, we're we're getting to that point where everybody wants to come on the podcast.
1:16:19
SPEAKER_06: Like I get absolutely yeah, 100%.
1:16:23
SPEAKER_06: And we're gonna bring you the content, but all right, so now we're on the finish.
1:16:29
SPEAKER_05: Yep.
1:16:37
SPEAKER_06: So right, I I include the oak on the taste, and then you hit the finish, which starts out cherry, like that tart cherry on that finish.
1:16:56
SPEAKER_06: Now I will say, as far as a hug, if you were talking about the best hug is a hundred percent, this is a 75% hug.
1:17:08
SPEAKER_05: But it is tart cherry, but then it goes for me, it goes right into the vanilla or caramel.
1:17:16
SPEAKER_05: Then I get I get just a look that that slight little bit of toasty oaky nuttiness.
1:17:22
SPEAKER_06: I get the allspice, a little bit of apple, a little bit of toasty oaky.
1:17:28
SPEAKER_05: That little little bit of cinnamon is like hitting the sides of my tongue that's staying right there.
1:17:34
SPEAKER_05: Like at 15 year sweetness is just staying there.
1:17:39
SPEAKER_05: Who did this is a this is a great finish to me.
1:17:44
SPEAKER_06: I can't wait till Connor O'Driscoll's 15-year Elijah Craig starts hitting uh the shelf.
1:17:51
SPEAKER_06: I think he's at what six years there now.
1:17:58
SPEAKER_05: Six, maybe seven.
1:18:03
SPEAKER_06: John knows what that is right there.
1:18:04
SPEAKER_06: 6'7, 6'7.
1:18:07
SPEAKER_05: 6'7.
1:18:08
SPEAKER_06: There you go.
1:18:10
SPEAKER_06: Uh uh.
1:18:15
SPEAKER_06: All right, here we go.
1:18:17
SPEAKER_05: As far as the Kentucky hug, it's just like it's just like medium, it's just like it, it's there.
1:18:24
SPEAKER_05: I'm just you know, I can still feel just a little bit of work, but it doesn't, it doesn't go down in the chest.
1:18:30
SPEAKER_05: So it's not like a barrel-proof or anything.
1:18:33
SPEAKER_06: But all the flavors are just sticking to my tongue.
1:18:37
SPEAKER_06: And it's like I think if I if I didn't drink my my my Dr.
1:18:42
SPEAKER_06: Pepper old fashioned, smoked old fashioned after this, I think if I went upstairs 20 minutes from now, I would still have a little bit.
1:18:52
SPEAKER_06: There's even a little bit of smoke.
1:18:56
SPEAKER_06: There's a little bit of like a char there, too.
1:19:00
SPEAKER_06: Like perfect balance char, cherry, oak.
1:19:06
SPEAKER_06: It's it's it's it's phenomenal.
1:19:10
SPEAKER_06: All right, I'm gonna just give it a five on the on the finish because that's all I can give it.
1:19:17
SPEAKER_06: It's a 19 for me and an 18 for you.
1:19:24
SPEAKER_05: So it's an 18 for me.
1:19:26
SPEAKER_06: So we gave it a 19 and 18.
1:19:28
SPEAKER_06: So this this this was so close to the perfect 18-5.
1:19:34
SPEAKER_06: I think it's one of the highest scores ever on the Scotchy Bourbon boys, as far as the barrel bottle breakdown.
1:19:41
SPEAKER_06: Scotchy bourbon bottrel bottle breakdown of Elijah Craig, 15 year is 18.5.
1:19:49
SPEAKER_06: Nice, nice, nice, nice.
1:19:51
SPEAKER_06: All right, so real quick, let's uh better.
1:19:55
SPEAKER_06: I gotta figure out if I can pull another glass out of this.
1:19:58
SPEAKER_06: Let's see, is there a glass in here?
1:20:00
SPEAKER_05: Especially if you want, you know, there's something and just accepting ability.
1:20:06
SPEAKER_06: Oh, I got a nolen.
1:20:08
SPEAKER_05: This is what you're looking for.
1:20:09
SPEAKER_06: So I'm gonna pour a little bit of 18.
1:20:12
SPEAKER_05: The thing is uh the hundred and hundred and fifty dollar MSRP price, I think it's well worth it.
1:20:18
SPEAKER_05: That that is a hundred and fifty dollar bottle.
1:20:23
SPEAKER_05: You don't need much of a pour to enjoy this, and it's great to share with friends when you got it.
1:20:30
SPEAKER_06: It's not even close, Nash.
1:20:33
SPEAKER_06: Nash, it's not even close.
1:20:36
SPEAKER_05: The sweetness, the 18-year is oaky, it's got all the sweetness to caramel and vanilla.
1:20:43
SPEAKER_05: It's got it's not like a vanilla ice cream, but it's like a vanilla, uh vanilla extract to me.
1:20:49
SPEAKER_06: Yes, there's there's caramel vanilla on the finish, but up front it's oak.
1:20:56
SPEAKER_06: So the front palette to me is oak, but the finish is caramel and vanilla on the 18.
1:21:04
SPEAKER_05: What?
1:21:04
SPEAKER_05: But you don't get on this 18, you don't get all the fruit flavors either.
1:21:10
SPEAKER_05: There's a sweetness there, but that I think that's that's more almost like a honey.
1:21:17
SPEAKER_06: Like a honey sweet.
1:21:19
SPEAKER_06: Honey sweetness.
1:21:20
SPEAKER_06: No, it's a vanilla, it's just pure vanilla and a little bit of caramel, but there's like there's maybe a little bit of the cinnamon aspect.
1:21:31
SPEAKER_06: No, the Elijah Craig barrel-proof, which is always that spicy, all-spice that's on the front.
1:21:43
SPEAKER_05: That right, that right bacon spice, yeah.
1:21:46
SPEAKER_06: Yep, and then the then you get the the oak, and then on the finish of this, you get the vanilla.
1:21:53
SPEAKER_05: That oak is way overpowering.
1:21:57
SPEAKER_05: Because it le almost leaves a little bit of a bitter taste.
1:22:00
SPEAKER_05: It just weakness isn't there.
1:22:02
SPEAKER_06: I don't know if it's bitter, but it's flat compared to what the 15 is doing.
1:22:08
SPEAKER_05: Yeah.
1:22:08
SPEAKER_05: And both of ours have been oaked for a while.
1:22:11
SPEAKER_06: You know what's really stupid?
1:22:12
SPEAKER_06: What's stupid is that Elijah Craig and Heaven Hill realized that 18 probably is taking it too far.
1:22:24
SPEAKER_06: And so they came out with the 15.
1:22:26
SPEAKER_06: And look what happened.
1:22:28
SPEAKER_06: That is the I mean just the bottom.
1:22:32
SPEAKER_06: Oh my god.
1:22:34
SPEAKER_05: I'm definitely gonna enter enter the Eliza Craig 15 year in in this at Christmas time in our bourbon of the year.
1:22:42
SPEAKER_06: How can you not?
1:22:43
SPEAKER_06: It's 18.5.
1:22:44
SPEAKER_06: I still can't believe it's it's gonna be it's April going on May, and we still haven't gotten the new release of bookers in Ohio.
1:22:55
SPEAKER_06: I I know it's out.
1:22:56
SPEAKER_05: I know, but when we don't we don't got it, South Carolina yet.
1:23:01
SPEAKER_05: You know, there's a couple of states, two states that are two or three states has already got it, but we haven't got it.
1:23:08
SPEAKER_06: Yeah, some people have it.
1:23:10
SPEAKER_06: So, all right, so John's got it.
1:23:13
SPEAKER_06: John's got it in Chicago.
1:23:15
SPEAKER_06: He absolutely did.
1:23:18
SPEAKER_06: All right, did he say he got it?
1:23:21
SPEAKER_06: All right, let me reload this so I can get more.
1:23:25
SPEAKER_06: All right, we're gonna go here.
1:23:29
SPEAKER_06: All right, I hear you, Kirk.
1:23:32
SPEAKER_06: What is Kirk saying?
1:23:35
SPEAKER_05: The string heterosexual way, I will add.
1:23:41
SPEAKER_05: He will what?
1:23:42
SPEAKER_05: Kirk.
1:23:44
SPEAKER_05: What is Kirk saying?
1:23:46
SPEAKER_05: It'll add it'll add the 15.
1:23:47
SPEAKER_05: String heterosexual way.
1:23:49
SPEAKER_05: I think we saw what okay.
1:23:52
SPEAKER_06: So he's head back heading back to I got a big what Walker was saying, he concurs with me.
1:24:01
SPEAKER_05: EC 18 was bitter for me.
1:24:04
SPEAKER_05: They may have picked up the trend from Wild Turkey Russell's reserve.
1:24:10
SPEAKER_05: Well, Matt said Steve got one this morning.
1:24:14
SPEAKER_05: Of what?
1:24:17
SPEAKER_06: Matt's saying uh bookers.
1:24:20
SPEAKER_06: Oh, that means it's out.
1:24:22
SPEAKER_05: That means right.
1:24:25
SPEAKER_06: That means that tomorrow I will be able to go get a booker's or Saturday.
1:24:31
SPEAKER_06: What nope, not Saturday, because I'll be all over the no, I will be in Col in Yeah, I could probably find a place in Shawnee's.
1:24:41
SPEAKER_05: I'll I'll check with my two, my two guys.
1:24:43
SPEAKER_05: I know my buddy here in uh uh uh Anderson.
1:24:48
SPEAKER_05: If anybody's got it, he got it.
1:24:50
SPEAKER_05: Because he he owns like seven liquor stores all over the upstate.
1:24:54
SPEAKER_05: So I'll check with him, but also too my go-to place, which is up in Clemson, South Carolina, on with the Tigers.
1:25:04
SPEAKER_05: We'll I'll be able to stop by there because they're usually a big booker's person, and they get all the first releases.
1:25:11
SPEAKER_06: So all right, all right, so let's uh finish this up 18.5 out of man, that was fantastic, and we both agreed the 15 was better than the 18.
1:25:29
SPEAKER_06: All right, let's see.
1:25:35
SPEAKER_06: So I don't know what so let's let's figure out what we're doing on Thursday if you're gonna bring a bottle.
1:25:44
SPEAKER_06: What do you want to do that we both have that we haven't done that that we picked up recently?
1:26:00
SPEAKER_05: Or I can check tomorrow.
1:26:04
SPEAKER_05: We have that's probably what the best thing to do is it's 10 03 and and I actually I got a couple of service reports I need to write up.
1:26:14
SPEAKER_06: Yeah, I get it.
1:26:16
SPEAKER_06: Yeah, we're gonna end this soon, but we're just trying to pick what we should do.
1:26:21
SPEAKER_06: All right.
1:26:23
SPEAKER_06: I don't know what that would have done.
1:26:25
SPEAKER_06: Okay, somebody's text.
1:26:27
SPEAKER_06: Uh what do you what what that was Matt Matt Matt Matt texting in.
1:26:36
SPEAKER_05: Yeah, I I can take I can take a look in the bunker because I know there's a ton of stuff that we picked up the last two festivals, Bourbon on the Banks and Kentucky Bourbon Festival, that we hadn't done yet.
1:26:48
SPEAKER_06: So so Walker tries to say he concurred with Nash that Elijah Craig was bitter, it was bitter for him.
1:26:56
SPEAKER_06: Yeah.
1:26:57
SPEAKER_06: I'll give it to you.
1:26:59
SPEAKER_06: You want to do something from Mickters?
1:27:02
SPEAKER_05: No, Steve.
1:27:03
SPEAKER_05: John said John said Steve got Steve got the 15 year, the Elijah Craig 15 year, not the Booker's.
1:27:10
SPEAKER_06: Okay.
1:27:13
SPEAKER_06: Do you want to do a Mickters?
1:27:16
SPEAKER_06: What bottle?
1:27:18
SPEAKER_01: What?
1:27:19
SPEAKER_06: You wanna open you wanna bring down your bottle that we bottled our own?
1:27:27
SPEAKER_05: We did that.
1:27:28
SPEAKER_05: We did that a few weeks back.
1:27:31
SPEAKER_05: That was only thing I got.
1:27:33
SPEAKER_05: Because we didn't I didn't pick up anything this year at Micker's because we didn't just stand in the line and all that.
1:27:44
SPEAKER_06: What about want to do a knob creek?
1:27:48
SPEAKER_06: Knob 12.
1:27:52
SPEAKER_06: I got tons of knob creek.
1:27:54
SPEAKER_05: I didn't really need I didn't need to check my bunker tomorrow, and I'll call you tomorrow.
1:27:58
SPEAKER_06: Alright, we'll do that tomorrow.
1:28:00
SPEAKER_06: Alright, everybody.
1:28:01
SPEAKER_05: Yeah, just yeah, just let yeah, just let's all right.
1:28:05
SPEAKER_06: All right, Thursday.
1:28:07
SPEAKER_05: We're gonna do something.
1:28:08
SPEAKER_05: I mean, I I got some I got the knob creeps open over there.
1:28:14
SPEAKER_05: But I just want to say what latest release that I got in the bunker that I had hadn't open.
1:28:19
SPEAKER_06: All right, we got that, plus we could do some some in the box.
1:28:23
SPEAKER_06: We could do maker's marks, something.
1:28:25
SPEAKER_06: Yeah, we got a lot of things to do.
1:28:26
SPEAKER_05: Walker says do honey heaven.
1:28:29
SPEAKER_05: I don't have any honey heaven.
1:28:31
SPEAKER_05: What's honey heaven?
1:28:32
SPEAKER_05: We don't I don't have any dark arts honey.
1:28:36
SPEAKER_05: Matt Matt Blyzen said do dark arts honey.
1:28:41
SPEAKER_06: Dark arts honey?
1:28:43
SPEAKER_06: Do you have dark arts?
1:28:44
SPEAKER_05: Yeah, I don't have that.
1:28:46
SPEAKER_06: You don't have what about French oak?
1:28:52
SPEAKER_05: Oh yeah, I got French army.
1:28:54
SPEAKER_05: I got I I got two or three dark arts.
1:28:56
SPEAKER_05: Okay.
1:28:56
SPEAKER_05: I got the julipes.
1:28:58
SPEAKER_05: I got a couple bottles of the julipes.
1:29:00
SPEAKER_05: Yeah, because of who?
1:29:02
SPEAKER_05: The julipes.
1:29:03
SPEAKER_05: Who?
1:29:04
SPEAKER_05: And so I love that bottle.
1:29:06
SPEAKER_06: Who who got you the that?
1:29:08
SPEAKER_06: Who got you that?
1:29:13
SPEAKER_05: I got scotch scotch scotch scotch.
1:29:16
SPEAKER_05: Well, what's right.
1:29:18
SPEAKER_05: My brother in the house up there with the AI glasses.
1:29:22
SPEAKER_05: Yeah.
1:29:23
SPEAKER_05: Can't see me now, but y'all see him.
1:29:25
SPEAKER_06: Hey.
1:29:27
SPEAKER_06: Meta.
1:29:28
SPEAKER_06: Are you there?
1:29:29
SPEAKER_05: Hey, drink, drink.
1:29:30
SPEAKER_05: Are you gonna drink that Dr.
1:29:32
SPEAKER_05: Pepper?
1:29:32
SPEAKER_05: Yeah, I'm gonna get the ice melt all the way in it.
1:29:35
SPEAKER_06: But uh cheers, everybody.
1:29:38
SPEAKER_05: Hey.
1:29:39
SPEAKER_05: Cheers to you, brother.
1:29:41
SPEAKER_06: And hey Meta.
1:29:43
SPEAKER_06: I said cheers too.
1:29:45
SPEAKER_06: Cheers.
1:29:46
SPEAKER_06: I'm like, mine is still that is still smoked.
1:29:50
SPEAKER_06: Woo! Ooh, that's good with big ass pour of whiskey.
1:29:57
SPEAKER_06: That that black diamond and plus I put two ice cubes in there.
1:30:01
SPEAKER_06: Okay, I'm trying to get Meta to respond here.
1:30:04
SPEAKER_06: All right, here we go.
1:30:06
SPEAKER_06: Hey Meta, are you there?
1:30:09
SPEAKER_05: If you're watching us and just tuning in, you have got to scroll back to the beginning of this podcast.
1:30:15
SPEAKER_06: So what should Super Nash and I do as our next podcast as far as what brand of whiskey?
1:30:28
SPEAKER_05: That wasn't a gang sign, that was peace and I love you and all that other stuff there, you know.
1:30:35
SPEAKER_06: Here she comes.
1:30:40
SPEAKER_05: I don't mean that we don't love gang.
1:30:42
SPEAKER_05: Gang gang's alright as long as they keep their biology down.
1:30:46
SPEAKER_05: And and the love flowing, right?
1:30:50
SPEAKER_06: Wow.
1:30:52
SPEAKER_06: Hold on.
1:30:53
SPEAKER_06: She's still flashing.
1:31:00
SPEAKER_05: Matt said I said, he said, east side of canon.
1:31:05
SPEAKER_06: With your gang side on East Side of Cannon.
1:31:11
SPEAKER_06: What?
1:31:12
SPEAKER_06: My gang sides are one.
1:31:14
SPEAKER_06: Hey Meta.
1:31:17
SPEAKER_06: What should me and Supernash do as a podcast on Thursday?
1:31:24
unknown: Let's try a blind.
1:31:29
SPEAKER_06: She said me and you should do high me and you should be doing a blind of scotch whiskies.
1:31:44
SPEAKER_05: No.
1:31:47
SPEAKER_05: I'm gonna be on the road riding in the back seat.
1:31:50
SPEAKER_05: I know.
1:31:51
SPEAKER_05: No, I told you we should we should be back.
1:31:53
SPEAKER_05: We should be to the hotel room by then.
1:31:58
SPEAKER_06: If Matt was happy, we would do barley wine barrel barley wine barrel beer.
1:32:07
SPEAKER_06: Oh my god.
1:32:10
SPEAKER_06: Or stag a stag finished.
1:32:22
SPEAKER_05: If Matt were happy, we'd be doing overcoil.
1:32:27
SPEAKER_05: Ice cold beer.
1:32:30
SPEAKER_05: Here is this is masthead.
1:32:35
SPEAKER_06: This is a masthead.
1:32:37
SPEAKER_06: This is a masthead finished in a stag barrel.
1:32:43
SPEAKER_05: Oh my god.
1:32:44
SPEAKER_05: Where did you get that?
1:32:45
SPEAKER_06: With Matt up up in January.
1:32:48
SPEAKER_06: I bought this one.
1:32:50
SPEAKER_06: I'm waiting for Matt.
1:32:53
SPEAKER_06: I didn't get one of those.
1:32:55
SPEAKER_06: We're sharing this one.
1:32:58
SPEAKER_05: If I had one of those, we we'd do the podcast.
1:33:06
SPEAKER_06: Alright.
1:33:07
SPEAKER_06: So everybody, we're ready to call it quits on the audio.
1:33:12
SPEAKER_06: And Super Nash has disappeared.
1:33:19
SPEAKER_06: Hey man.
1:33:19
SPEAKER_06: How about a coffee of Braxis?
1:33:23
SPEAKER_06: Yeah.
1:33:25
SPEAKER_06: Alright, there's super amounts of great podcasts coming up.
1:33:31
SPEAKER_06: But Thursday, it is a mystery podcast.
1:33:35
SPEAKER_06: And Super Nash is gonna try and join us from his hotel room.
1:33:40
SPEAKER_06: And if we can decide on something, we will be doing a barrel bottle breakdown.
1:33:46
SPEAKER_06: He will be to continue race week, he will be there.
1:33:51
SPEAKER_06: So Super Nash.
1:33:54
SPEAKER_05: Yeah, we're going down to drag racing this week, folks.
1:33:59
SPEAKER_05: I mean, any anybody in Georgia, Florida, South Carolina, Alabama area, come on over.
1:34:06
SPEAKER_05: Let's have a party.
1:34:08
SPEAKER_05: Come on out, check out Super Nash.
1:34:10
SPEAKER_05: I'll be there.
1:34:12
SPEAKER_06: I mean, it's it's race time.
1:34:15
SPEAKER_06: It's springtime, it's race time.
1:34:17
SPEAKER_06: We're talking about horse racing, drag racing, NASCAR racing, indie car racing.
1:34:23
SPEAKER_06: It's coming up and it's time.
1:34:26
SPEAKER_06: And bourbon fits the race week and race month and race.
1:34:33
SPEAKER_05: It fits the race family.
1:34:35
SPEAKER_05: Yep.
1:34:35
SPEAKER_05: Hey, and not only that, but uh good bourbon and good friends, good times, but uh also good food because when we go to the races, man, we grill out and cook on the the griddle, the outdoor griddle, also on the open fire.
1:34:53
SPEAKER_05: We'll we'll do stuff on the grill.
1:34:56
SPEAKER_05: Ships on the barbie and and have yeah, and have some good drinks.
1:35:01
SPEAKER_05: That's what we just have good times.
1:35:03
SPEAKER_06: And and Nash, you're back to full health, right?
1:35:07
SPEAKER_06: Absolutely.
1:35:08
SPEAKER_06: Yes, yeah.
1:35:10
SPEAKER_05: All right, the good man upstairs, and and also for my son, my wife, for supporting me and helping me, and all but uh especially like I said, my son comes stepping up and stepping into the workforce with me and uh helping me out on all my jobs and business adventures.
1:35:30
SPEAKER_05: As the everybody knows me for 39 years now.
1:35:34
SPEAKER_05: A B fire exchange service.
1:35:36
SPEAKER_05: Yep.
1:35:37
SPEAKER_05: And also all your fire safety needs, fire suppression needs, and emergency exit lighting in uh upper or the East Carolinas, North Carolina, South Carolina, and Georgia.
1:35:50
SPEAKER_06: And also your heart doctor.
1:35:53
SPEAKER_06: Cheers to your heart doctor who put your heart back in rhythm.
1:35:57
SPEAKER_05: Oh, yeah, absolutely.
1:35:58
SPEAKER_05: The heart, the heart doctor, and uh the surgeon for all the good hands and and stuff they did and diagnosis and also the checkups and uh continued uh care that they give me.
1:36:13
SPEAKER_06: All right, cheers every without them www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts, everything like that.
1:36:24
SPEAKER_06: Make sure that you check us out on Facebook, Instagram, YouTube, and at yes, for sure, Scotchy Bourbon Boys Glencairen, and also Apple, iHeart, and Spotify, any place that you listen to podcasts, oh, we're there.
1:36:41
SPEAKER_06: And make sure good bourbon equals good friends.
1:36:50
SPEAKER_05: I mean uh good whiskey and good friends equals good times.
1:36:56
SPEAKER_05: Make sure that you live your life responsibly, drink drink and drive, and go out and live your life.
1:37:09
SPEAKER_06: Right?
1:37:09
SPEAKER_06: Uncut and unfiltered, and I have it right here.
1:37:15
SPEAKER_06: Foolish our the AI theme song, which is named Foolish Pride for whatever reason, is gonna take us out.