Latest / The Scotchy Bourbon Boys / You Built A Bourbon Collection—Here’s How To Store, Revisit, And Actually Drink It

Transcript

You Built A Bourbon Collection—Here’s How To Store, Revisit, And Actually Drink It · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_04: Oh my god, I bet you I'm broken.
• 1:00
  SPEAKER_04: Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  SPEAKER_04: Maybe medic, maybe medical.
• 1:17
  SPEAKER_04: You are the way.
• 1:32
  SPEAKER_04: It might be a grain to glass experience, but I like to think of it as a uncut and unfiltered from their family to yours.
• 2:59
  SPEAKER_04: Tiny here tonight, along with, here it comes, Knobbs has joined us.
• 3:05
  SPEAKER_04: Welcome to the podcast, my son.
• 3:09
  SPEAKER_03: Thanks for having me.
• 3:10
  SPEAKER_03: Thanks for having me.
• 3:11
  SPEAKER_04: I could do uh if you if we I could say that I am your father, right?
• 3:18
  SPEAKER_03: I I hope so.
• 3:24
  SPEAKER_04: I mean, if I'm Darth Vader and you're Luke Skywalker when it comes to bourbon, I think I'm doing a pretty good job.
• 3:30
  SPEAKER_03: Um it comes to bourbon?
• 3:32
  SPEAKER_04: Yeah.
• 3:33
  SPEAKER_03: I think that's a good analogy.
• 3:36
  SPEAKER_03: You would reject all of your bourbon and then convert you to the gym side in the end because I ref because Luke refused the dark side.
• 3:44
  SPEAKER_03: I'm just, I'm just I wouldn't with it like, sure, Darth, sure, let's blob some planets.
• 3:50
  SPEAKER_03: Why not?
• 3:51
  SPEAKER_04: I I'm gonna seriously, I I'm all for becoming the the Death Star of building the Death Star of Bourbon and and converting you actually to the bourbon dark side.
• 4:04
  SPEAKER_03: Wait, it's it's it's it's probably more like an Iron Man to Spider-Man reference would would would work over Star Wars.
• 4:13
  SPEAKER_04: So I'm Tony Stark.
• 4:15
  SPEAKER_03: Yeah, and I'm and you're if you're if you're if you're nothing without the bourbon, you never deserve to have it.
• 4:25
  SPEAKER_04: It's like it's just like, come on, buddy, you just gotta slow down a little bit.
• 4:32
  SPEAKER_03: You just came over, filled my whole cabinet.
• 4:34
  SPEAKER_04: Yeah, yeah, definitely.
• 4:37
  SPEAKER_03: Wait, that does that?
• 4:38
  SPEAKER_03: The suit does that?
• 4:39
  SPEAKER_03: Of course it does it.
• 4:40
  SPEAKER_03: The bourbon tastes like that?
• 4:41
  SPEAKER_03: That's a$600 bottle.
• 4:43
  SPEAKER_03: Of course it is.
• 4:44
  SPEAKER_04: Yeah, that's I had to actually to get you off gin, I had to build you that extra supersonic spider suit, right?
• 4:50
  SPEAKER_03: You know, there was there was some moments I was thinking about where you kept bringing back gin from distilleries.
• 4:56
  SPEAKER_04: Yeah.
• 4:57
  SPEAKER_03: And that kind of that kind of was the the precursor.
• 5:00
  SPEAKER_04: Yeah, but that wouldn't be me that was bringing mom.
• 5:06
  SPEAKER_04: She was the one, and I don't know.
• 5:08
  SPEAKER_04: I mean, honestly, when it comes to gin, that's that gin has always been really rough.
• 5:16
  SPEAKER_04: Gin has made my eyes bleed and my forehead, all the blessed blood vessels in my forehead.
• 5:26
  SPEAKER_03: What I I it's not it's not the exorcist, you're not puking up blood and twisting your head around.
• 5:32
  SPEAKER_03: It's gin.
• 5:33
  SPEAKER_04: No, it was definitely the gin.
• 5:37
  SPEAKER_04: I I I have some sort of like allergy to the juniper aspect of it.
• 5:42
  SPEAKER_03: Your eyes bled.
• 5:44
  SPEAKER_04: Yeah, I actually it was it was such a violent blind.
• 5:48
  SPEAKER_03: This is why he's blind, everyone.
• 5:50
  SPEAKER_04: I mean my eyes were b I had two on each eye there was a bloody, like a little red spot for like a month, and then also all the all the blood vessels in my forehead exploded.
• 6:06
  SPEAKER_03: That sounds like you tasted some ginway and tensed all your forehead muscles and eyes.
• 6:13
  SPEAKER_06: No, no, I had it, and I got it was so not able to make you ble you bleed from the eyes.
• 6:23
  SPEAKER_04: Yes, but the but the force of it coming back up was nothing like I ever had in my whole life.
• 6:30
  SPEAKER_04: Oh, your your it made me so it made me so sick, it felt like there was poison.
• 6:37
  SPEAKER_03: You're talking about puking afterwards.
• 6:40
  SPEAKER_04: I'm not saying the words, but that was when I was a kid.
• 6:42
  SPEAKER_04: That was when I was a kid.
• 6:44
  SPEAKER_03: Yeah.
• 6:44
  SPEAKER_03: That's not now.
• 6:45
  SPEAKER_04: There's no now.
• 6:47
  SPEAKER_03: Do you remember your comically large bottle of white rum going missing my senior year of co of high school?
• 6:55
  SPEAKER_04: Like you that's that would be Malibu.
• 6:58
  SPEAKER_03: And uh that No, it wasn't Malibu, it was um Bacardi.
• 7:03
  SPEAKER_04: That wouldn't then it would be clear rum, not white rum.
• 7:06
  SPEAKER_03: Okay, it's on the bottle, it says white rum.
• 7:10
  SPEAKER_03: Right.
• 7:10
  SPEAKER_03: It's like clear rum.
• 7:12
  SPEAKER_04: So you probably did the bicardi lemon or limone, and I was cool with that because it's just it's it's a little bit it was like it was like what a gallon?
• 7:22
  SPEAKER_04: I love I I I I love rum.
• 7:26
  SPEAKER_04: So yes, of course I knew what you did.
• 7:29
  SPEAKER_03: I know.
• 7:29
  SPEAKER_03: I remember I remember being at Jacob's drinking it and seeing the little line at the top that you drew, being like, well, that line mean not means nothing if I never returned the bottle.
• 7:40
  SPEAKER_04: Anyways.
• 7:42
  SPEAKER_04: All right, so anyways, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, t-shirts, Glenn Karen's.
• 7:50
  SPEAKER_04: I actually have one right here.
• 7:52
  SPEAKER_04: And bourbon balls, order off the website, I'll get an email and I'll send it out to you.
• 7:57
  SPEAKER_04: And then also check us out on Facebook, YouTube, Instagram, and X along with TikTok.
• 8:03
  SPEAKER_04: I think I'm turning TikTok over to you.
• 8:07
  SPEAKER_04: That ought to be interesting.
• 8:09
  SPEAKER_04: But also on iHeart, Apple, and Spotify or anywhere else that you watch or listen, we're probably there.
• 8:17
  SPEAKER_04: Make sure that you leave good feedback, become a member.
• 8:22
  SPEAKER_04: Anyone on YouTube, I'm looking for a super chat.
• 8:25
  SPEAKER_04: It would be great to get a super chat.
• 8:27
  SPEAKER_04: Never had a super chat.
• 8:28
  SPEAKER_04: I'm challenging somebody for a super chat.
• 8:31
  SPEAKER_04: All right.
• 8:31
  SPEAKER_04: Please give me a chance.
• 8:32
  SPEAKER_04: Please, I want a super chat.
• 8:35
  SPEAKER_04: Send me money.
• 8:36
  SPEAKER_04: I don't just want money.
• 8:37
  SPEAKER_04: I I just I want to see one.
• 8:39
  SPEAKER_04: I I see I see all these other people, these Packer podcasters and super chats are like rolling by.
• 8:46
  SPEAKER_04: Come on! You can I'll read it right online and you'll be the first ever.
• 8:51
  SPEAKER_03: I will say that a lot of those I super chats and really big communities, I feel like sometimes are so a waste of money because I I watch streams where they're like$315, you know.
• 9:03
  SPEAKER_03: What?
• 9:04
  SPEAKER_03: And they don't even look at it.
• 9:05
  SPEAKER_03: They don't even I'm not talking about like the top people.
• 9:08
  SPEAKER_04: They don't even look at it.
• 9:09
  SPEAKER_04: What?
• 9:10
  SPEAKER_04: I mean, the most I've ever seen is a$10 one.
• 9:12
  SPEAKER_04: $5 is usually what it is.
• 9:14
  SPEAKER_04: I'm not talking about$350.
• 9:20
  SPEAKER_04: Oh, you've seen, not gotten.
• 9:22
  SPEAKER_04: No, not anybody wants to drop$20K on a super chat for me.
• 9:26
  SPEAKER_04: Uh hey, I, you know, I'll spend it back into the Scotchy Bourbon board.
• 9:30
  SPEAKER_03: You can even dispute the card after.
• 9:33
  SPEAKER_03: We're okay with it.
• 9:34
  SPEAKER_03: You could dispute the charge.
• 9:36
  SPEAKER_03: We just want to see it.
• 9:38
  SPEAKER_04: Yeah, there you go.
• 9:39
  SPEAKER_04: Anyways, so but also remember there's Patreon.
• 9:43
  SPEAKER_04: Our Patreon program is quite spectacular.
• 9:45
  SPEAKER_04: There's there's a couple of things in there.
• 9:47
  SPEAKER_04: I mean, I believe one of them is I you get a painting of my book, you get a copy of my printed paint, my booker's painting.
• 9:56
  SPEAKER_04: I mean, there's some really kind of cool things.
• 9:59
  SPEAKER_03: A print of the booker's painting.
• 10:01
  SPEAKER_04: Right, right.
• 10:02
  SPEAKER_04: Right.
• 10:03
  SPEAKER_04: Yeah.
• 10:04
  SPEAKER_04: So, anyways, so yes.
• 10:06
  SPEAKER_04: And there's not a lot of them.
• 10:08
  SPEAKER_04: I think there's only at the moment three prints of that.
• 10:12
  SPEAKER_04: And one is in Is it a signed print?
• 10:15
  SPEAKER_04: Well, I would of course sign it.
• 10:17
  SPEAKER_03: Well, then you gotta leave with that.
• 10:19
  SPEAKER_03: It's a signed print.
• 10:20
  SPEAKER_03: That's a that's a big dis anyone can make a print, but a signed print.
• 10:25
  SPEAKER_04: Yeah.
• 10:27
  SPEAKER_04: There you go.
• 10:28
  SPEAKER_04: Oh, I think we got it.
• 10:30
  SPEAKER_04: $1.99.
• 10:32
  SPEAKER_04: Eric the Oh my god.
• 10:36
  SPEAKER_04: I gotta now look at this.
• 10:38
  SPEAKER_04: I gotta put my actual glasses on.
• 10:41
  SPEAKER_03: Yeah, he's he's he's blind, by the way.
• 10:43
  SPEAKER_03: He cannot see.
• 10:44
  SPEAKER_04: Eric the Great,$1.99.
• 10:47
  SPEAKER_04: All right, thank you.
• 10:49
  SPEAKER_04: I'm gonna heart it and I'm gonna like it.
• 10:52
  SPEAKER_04: And what does it say?
• 10:54
  SPEAKER_04: Z4Z.
• 10:58
  unknown: Okay, great.
• 11:00
  SPEAKER_04: Thank you, Eric.
• 11:01
  SPEAKER_04: I I actually someone can do super chat.
• 11:06
  SPEAKER_03: We're gonna print that out and put it on the wall, like our first dollar we made.
• 11:10
  SPEAKER_04: Yeah, I should.
• 11:12
  SPEAKER_04: No, like when I when when I got the congrats for the best of 24 from the st from Canton, it's like I was the best podcast from 2024 in Canton, Ohio.
• 11:27
  SPEAKER_04: The Scotchy Bourbon Boys.
• 11:29
  SPEAKER_04: No, I got that in the mail.
• 11:31
  SPEAKER_04: I'm like, I didn't apply for that.
• 11:33
  SPEAKER_04: They just sent it for me.
• 11:34
  SPEAKER_04: So thank you so much for the super chat.
• 11:37
  SPEAKER_03: Eric did not that's not Z4Z.
• 11:39
  SPEAKER_03: That he just he just sent you a$9.99 with no message.
• 11:42
  SPEAKER_04: Oh, that is I pulled up YouTube.
• 11:45
  SPEAKER_03: That's just a uh his thing.
• 11:47
  SPEAKER_03: That's just that's yeah, that's just his name.
• 11:49
  SPEAKER_03: He just won't he just sent you two bucks for the only girl's two dollars.
• 11:55
  SPEAKER_04: Well, thank you.
• 11:56
  SPEAKER_04: I appreciate it.
• 11:57
  SPEAKER_04: That's like special.
• 11:59
  SPEAKER_04: I mean, yeah.
• 12:01
  SPEAKER_04: It's probably more special than if someone did do a 20K, right?
• 12:06
  SPEAKER_04: It was it was the first.
• 12:09
  SPEAKER_03: No, regardless.
• 12:12
  SPEAKER_04: Oh my god.
• 12:13
  SPEAKER_04: I don't know what it is tonight, but my my eyes are Eric Bowler?
• 12:19
  SPEAKER_03: Is it right?
• 12:21
  SPEAKER_03: Bowler?
• 12:22
  SPEAKER_04: Eric the Great?
• 12:23
  SPEAKER_04: How do you know that?
• 12:25
  SPEAKER_03: He just said it was that tiny, that was me, Eric Bowler.
• 12:29
  SPEAKER_04: Yes, yes.
• 12:30
  SPEAKER_03: Making sure that's the pronunciation is correct.
• 12:32
  SPEAKER_04: Yep, that would be.
• 12:33
  SPEAKER_03: I already called him Erica tonight.
• 12:36
  SPEAKER_03: I don't want to fuck up his last name, too.
• 12:38
  SPEAKER_04: Yeah, don't.
• 12:38
  SPEAKER_04: Don't yeah, Eric Bowler.
• 12:40
  SPEAKER_04: He's from he's from Wisconsin and follows uh follows us.
• 12:44
  SPEAKER_04: So yes, thank you, Eric.
• 12:46
  SPEAKER_04: Greatly appreciated.
• 12:48
  SPEAKER_04: And now I even know who it is.
• 12:50
  SPEAKER_04: It's not some random person.
• 12:52
  SPEAKER_03: That's what we need next.
• 12:53
  SPEAKER_03: I I'd subscribe to a channel.
• 12:55
  SPEAKER_04: From now on, every every podcast that I do and Eric's on, I'm gonna refer to him as my first ever super chat, the first ever super chat guy on YouTube.
• 13:05
  SPEAKER_03: I'm pretty sure you can like give them special per privileges on YouTube too.
• 13:10
  SPEAKER_04: From the super chats?
• 13:12
  SPEAKER_03: No, just like selected members.
• 13:14
  SPEAKER_03: Like this is an approved member or something.
• 13:19
  SPEAKER_04: Yeah, there's members, memberships, you can do it all.
• 13:22
  SPEAKER_04: It's all there.
• 13:24
  SPEAKER_03: My friends and I are plugged by typos, but Randy's gonna send you something, Knobs, is what Walker just said.
• 13:29
  SPEAKER_03: Okay, well, I'm gonna send you eagerly away.
• 13:32
  SPEAKER_04: He's gonna send you gin.
• 13:35
  SPEAKER_03: I would love the you know, here's the thing I will comment on the gin thing is that what I really like about bourbon, there's a couple bourbons that I'm not, I'll talk, maybe I'll talk about this later, of why I'm more prone to hangovers with them.
• 13:49
  SPEAKER_03: Because I don't change anything up when I drink.
• 13:52
  SPEAKER_03: Like I drink the same way every time, and I'm not like, you know.
• 13:56
  SPEAKER_04: So you think you're more prone to for hangover with bourbon than gin?
• 14:01
  SPEAKER_03: No, that's what I'm saying, is that I know if I drink gin, I'm gonna have a hangover.
• 14:07
  SPEAKER_03: I know that, it's a fact.
• 14:08
  SPEAKER_04: Right?
• 14:09
  SPEAKER_03: I will somehow, but I have had mornings with bourbon where I wake up and I feel completely fine.
• 14:18
  SPEAKER_03: To the point where it's actually scary because I'm like, I don't remember going up the stairs to bed last night, but I'm completely fine in the morning.
• 14:28
  SPEAKER_04: Well, do you know why?
• 14:30
  SPEAKER_03: I mean, I do know the the antioxidant part, the things, how much it's filtered, like you know, it's it's the barrel.
• 14:37
  SPEAKER_03: Yeah, it's the barrel.
• 14:38
  SPEAKER_03: But what is it?
• 14:39
  SPEAKER_03: What uh it's the baker's seven that I have that I have gotten a hangover badly every time.
• 14:47
  SPEAKER_04: Okay.
• 14:48
  SPEAKER_04: Okay, so once again, so you're like your mother, all right?
• 14:53
  SPEAKER_04: You have to understand it's made by it's made with grain, okay?
• 14:59
  SPEAKER_04: So rye's, which that is the baker's has a higher rye mash bill, can cause you to have the hangover because of the fact that it's made with rye.
• 15:13
  SPEAKER_04: Rye can it she she does not tolerate rye at all.
• 15:17
  SPEAKER_04: So I'm looking for like weeded or or or just uh most of the bourbons are high corn.
• 15:24
  SPEAKER_04: Bourbon is corn, so 7278.
• 15:27
  SPEAKER_04: But let's just say there's only 20, 72 corn and 70 and 24 rye, but some of them are like 63 corn and 34 rye.
• 15:39
  SPEAKER_04: So though there's more rye in it in some of them.
• 15:43
  SPEAKER_03: Yes.
• 15:43
  SPEAKER_03: Well, I'm just so yeah, the the one that is consistently, which is why I haven't touched it.
• 15:48
  SPEAKER_03: I love the taste though.
• 15:49
  SPEAKER_03: The baker's seven is delicious.
• 15:51
  SPEAKER_03: I will say, you know, I'm being like Roxy, being similar to Roxy, is that Cave Hill is delicious.
• 16:01
  SPEAKER_03: Is scary delicious.
• 16:05
  SPEAKER_04: Yeah, Cave Hill, I love Cave Hill because I think Cave No, but it's a 94 though.
• 16:11
  SPEAKER_03: It's a 94.
• 16:12
  SPEAKER_04: But but Cave Hill, when you smell it, it smells like a Rick House.
• 16:16
  SPEAKER_04: Like, like when you're where they age whiskey, it's what what it smells like.
• 16:19
  SPEAKER_04: And to me, Cave Hill is what bourbon is like the like what bourbon is supposed to taste like.
• 16:27
  SPEAKER_04: Then there's bourbons that are sweeter, and there's bourbons that have more leather, and there's bourbons that have this.
• 16:33
  SPEAKER_04: But it's almost like cave cave hill is like the benchmark of what it of where everything starts and goes.
• 16:42
  SPEAKER_04: It's like that's right there to me.
• 16:44
  SPEAKER_04: Yes, that one.
• 16:45
  SPEAKER_03: What would you call the smell of Rick House?
• 16:47
  SPEAKER_03: Like, how is it described?
• 16:48
  SPEAKER_03: Because when you walk in, well, you've been you've been to Ironfish's.
• 16:53
  SPEAKER_03: Yes, I know.
• 16:53
  SPEAKER_03: I can I I've been to multiple now with you.
• 16:55
  SPEAKER_03: I've been to the Wisconsin one and the Ironfish one, and I think have I been to one more?
• 17:00
  SPEAKER_03: Did we go to one?
• 17:02
  SPEAKER_03: Did we go to one or two in Wisconsin?
• 17:05
  SPEAKER_04: Just I believe just one.
• 17:07
  SPEAKER_04: We went to the Jay Henry that day.
• 17:10
  SPEAKER_03: I think I'm thinking I think I'm thinking that there's there's like two Rick houses I think you've you've been in Jervas at Jervassi.
• 17:19
  SPEAKER_03: Oh, Jervasi- Okay, yeah, Gervassi's, yes.
• 17:21
  SPEAKER_03: So what I was my question though is like I know exactly how that smells.
• 17:26
  SPEAKER_03: I can I can think of that smell.
• 17:28
  SPEAKER_03: It's a great, delicious smell, like woody, but it's almost like creamy wood, if that makes sense.
• 17:34
  SPEAKER_03: And I want to know how the other the the you and other people who are more experienced suburban describe that smell.
• 17:43
  SPEAKER_04: Yeah, they're the the whiskey.
• 17:47
  SPEAKER_04: I describe it how whiskey sh that smell is what I think whiskey should taste and smell like.
• 17:54
  SPEAKER_04: I mean, it's the the the when you walk into that rick house, you get the the aspect of the barrel and the wood and everything, and a little bit of the funkiness of the atmosphere, but then you also that that whiskey in those barrels and that coming out.
• 18:09
  SPEAKER_03: It's almost like it's like the angel cut, you know, it's all that evaporated.
• 18:13
  SPEAKER_04: Yeah, well, that's what exactly what it is.
• 18:15
  SPEAKER_04: It's the stuff that's in the air.
• 18:17
  SPEAKER_04: I mean, it just it's in barrels, but it's all permeated through and out, and that smell in there is fantastic.
• 18:25
  SPEAKER_04: Plus, you know, when you have 45,000 barrels in one Rick House, some of them are are seeping and leaking, and you know what I mean?
• 18:33
  SPEAKER_04: There's a little bit of leakage on some of them and whatever, and you just whatever that smell is, it's so I I just every single time I go back to Kentucky, I just it's just like I'm I'm home.
• 18:45
  SPEAKER_04: It's like the smell at home to me almost.
• 18:47
  SPEAKER_04: So yeah.
• 18:49
  SPEAKER_03: You need to give me like another five years, and I will be coming to Kentucky every time with you.
• 18:54
  SPEAKER_03: Five, six years.
• 18:55
  SPEAKER_04: Yeah, when yeah, it's it's gonna happen.
• 18:57
  SPEAKER_04: You'll have to be pushing me.
• 18:59
  SPEAKER_04: I'm you're gonna push me around in the wheelchair.
• 19:02
  unknown: Yeah.
• 19:03
  SPEAKER_03: Don't worry, it'll have cup holders.
• 19:06
  SPEAKER_04: So, anyways, today our podcast is based based off of you've built the collection of bourbon.
• 19:15
  SPEAKER_04: Now what?
• 19:16
  SPEAKER_04: And some, you know, Nobbs Nobbs has a collection.
• 19:20
  SPEAKER_04: I have a huge collection here, and I just want to, you know, that when you get into this and you start analyzing every year, I kind of do inventory.
• 19:29
  SPEAKER_03: A huge collection is an understatement.
• 19:31
  SPEAKER_03: If you had a fire at that house, it'd look like a gas leak.
• 19:35
  SPEAKER_04: Anyways, we're not having a fire at the house, okay?
• 19:39
  SPEAKER_03: It would it would you have enough bourbon in there to power a US warship across the Atlantic?
• 19:46
  SPEAKER_04: All right.
• 19:47
  SPEAKER_04: So the first thing is we're gonna do a quick check-in with everybody and monitor the comments.
• 19:52
  SPEAKER_04: Everybody on YouTube and Facebook will monitor this, but how many open bottles does everyone have right now?
• 19:59
  SPEAKER_04: Estimate what what do you think?
• 20:01
  SPEAKER_04: How many bottles do you have, Knobs?
• 20:03
  SPEAKER_04: Are there?
• 20:05
  SPEAKER_03: I don't have to estimate.
• 20:06
  SPEAKER_03: My question is to know if I could turn around and count.
• 20:08
  SPEAKER_03: Do we have a total bottles or open?
• 20:11
  SPEAKER_04: Open.
• 20:11
  SPEAKER_04: The amount of open bottles you have right now.
• 20:14
  SPEAKER_03: All right, one, two, three, four, five, six, seven, eight, nine.
• 20:26
  SPEAKER_03: Ten open bottles.
• 20:34
  SPEAKER_03: Fifteen, sixteen, seven, seventeen unopened, or seventeen total.
• 20:48
  SPEAKER_04: That's what anybody but but let us know.
• 20:50
  SPEAKER_04: Okay, so you got seventeen.
• 20:52
  SPEAKER_04: I've got one thousand thirty five bottles, and of Them, I'm gonna say nine hundred and ten.
• 21:04
  SPEAKER_04: Let's just nine hundred and fifteen of them are open.
• 21:08
  SPEAKER_04: So this is a problem.
• 21:12
  SPEAKER_04: A good problem to have.
• 21:14
  SPEAKER_04: Now, what's the oldest open bottle on the shelf?
• 21:18
  SPEAKER_04: Now, everybody who's so Matt says he has 180 plus opened.
• 21:27
  SPEAKER_03: And Thomas Anderson says 300 open with many more to crack.
• 21:32
  SPEAKER_04: Right.
• 21:33
  SPEAKER_04: And then people are just asking us to make them drinks on YouTube.
• 21:42
  SPEAKER_03: Make me, yeah, make me a Belgian martini.
• 21:44
  SPEAKER_03: What is a Belgian martini?
• 21:46
  SPEAKER_04: I have no idea.
• 21:47
  SPEAKER_03: What do you is that a is that like a Belgian wine?
• 21:49
  SPEAKER_04: I hope it's just a martini made with whiskey.
• 21:53
  SPEAKER_04: So my oldest open bottle on the shelf, but that I obtained personally from a liquor store.
• 22:04
  SPEAKER_04: Eric says he has 270-ish bottles with only 20 open.
• 22:10
  SPEAKER_03: Only 20?
• 22:11
  SPEAKER_03: So that's that's a man who likes to drink a bottle before opening the next.
• 22:15
  SPEAKER_04: Yeah.
• 22:16
  SPEAKER_03: 20 open with 270.
• 22:19
  SPEAKER_04: Yeah.
• 22:21
  SPEAKER_04: That's a lot.
• 22:21
  SPEAKER_04: And I would open at least another 20 tonight and just let them sit because when you open a bottle and you then you let them sit for a bit, it's spectacular.
• 22:32
  SPEAKER_04: It the bottle becomes better.
• 22:33
  SPEAKER_04: But all right, and then the oldest open bottle I have that I purchased myself is I had actually I remember starting to purchase all these bottles when I first started, but I have an oh Antique 107 that is about three-quarters of the way done, and I purchased that in 2018.
• 23:00
  SPEAKER_04: So that bottle has been on my shelf since 2018.
• 23:04
  SPEAKER_04: Plus, I have a bottle of Ezra Brooks on my shelf.
• 23:10
  SPEAKER_03: What?
• 23:11
  SPEAKER_03: I was gonna say, what does that do to a bottle to leave it open for at this point almost?
• 23:15
  SPEAKER_04: Well, we'll cover we'll cover that.
• 23:17
  SPEAKER_04: We'll cover that as we go.
• 23:19
  SPEAKER_04: So, but I will say John Ritt says he has 300 and 280 are open, which is I'm proud of you, John.
• 23:28
  SPEAKER_04: That's a really good thing.
• 23:30
  SPEAKER_04: Then it's meant to be drank, right?
• 23:33
  SPEAKER_04: So then my my oldest open bottle that's just I gotten is Super Nash has given me one from his mom's Jim Beam collection, and I believe that's from the I believe 1972 decanter, and that is open.
• 23:52
  SPEAKER_04: I did have a booker's from the 80s open, but I it's not, and then I have another booker's that's from I believe the late late 90s, and that one's not open.
• 24:03
  SPEAKER_04: So there you go.
• 24:05
  SPEAKER_03: So so bur whiskey has to be made in Kentucky.
• 24:12
  SPEAKER_03: Right?
• 24:12
  SPEAKER_04: Like it ha like it to be no United States.
• 24:17
  SPEAKER_03: Wrong question, sorry, sorry, wrong, sorry, sorry, sorry.
• 24:19
  SPEAKER_03: I I misspoke.
• 24:21
  SPEAKER_03: Started in Kentucky, like the first brewer, like the no, it wasn't even started there?
• 24:26
  SPEAKER_04: No, it started on when the when the the pilgrims came across, the they brought they brought uh they brought a still.
• 24:34
  SPEAKER_03: So it's it's back to all it's it goes all the way back to what in England?
• 24:38
  SPEAKER_04: Yeah, of course.
• 24:39
  SPEAKER_04: What is the Scotch is Scotch is 1400, I believe.
• 24:43
  SPEAKER_04: Uh it might even be 1800 years old.
• 24:46
  SPEAKER_03: I'm trying to think what is the current like oldest bottle.
• 24:51
  SPEAKER_04: Do we have like this is from Well, I was talking to one guy, and his family has been aging barrels in a cave in in California, and he has verified whiskey that he's trying to bring to the market that was from the late 1800s, like 1888, 18.
• 25:16
  SPEAKER_04: Now, there are bottles that our friend at Brad Bonds at Revival Vintage Spirits, where he sells older bottles, and I've tasted Scotch from 1912.
• 25:29
  SPEAKER_04: I've tasted, I've seen the original batch of Old Taylor.
• 25:35
  SPEAKER_04: He had a bunch of bottles of that, and that was from the early 1900s.
• 25:41
  SPEAKER_04: So early 1900s, like 1908, 1909.
• 25:45
  SPEAKER_04: That's what now, but they were making Frontier whiskey.
• 25:49
  SPEAKER_03: Oh, Frontier whiskey, yeah.
• 25:50
  SPEAKER_04: I mean, where they were, but but they didn't start bottling until the late 1800s.
• 25:57
  SPEAKER_04: Old Forester's the first one to start the bottle.
• 25:59
  SPEAKER_04: It used to be sold in barrels, and then the the bar would buy the barrel and keep filling the same bottle up that they would put on the shelf.
• 26:11
  SPEAKER_03: Yeah, it's app.
• 26:12
  SPEAKER_04: Yeah.
• 26:13
  SPEAKER_04: Yeah.
• 26:13
  SPEAKER_03: Well, I was wondering because this year is what, 250 of a minute?
• 26:17
  SPEAKER_04: 250 years, yeah.
• 26:19
  SPEAKER_03: A 1776 bottle.
• 26:22
  SPEAKER_04: I mean, George Washington had his distillery.
• 26:25
  SPEAKER_04: He had a distillery.
• 26:26
  SPEAKER_04: I mean, he was before he was president, he was distilling.
• 26:31
  SPEAKER_03: Oh, wow.
• 26:32
  SPEAKER_03: I didn't know that.
• 26:32
  SPEAKER_04: Yeah, you could go visit, it's called Mount Huron.
• 26:35
  SPEAKER_04: Maybe it's in Virginia, right outside of Washington, D.C.
• 27:26
  SPEAKER_03: One of the 13.
• 27:28
  SPEAKER_03: Oh, wait, here's John with the oldest whiskey in the world.
• 27:32
  SPEAKER_03: It's believed to be a bottle of Glutavon's special decor whiskey, which was distilled in Scotland 1736.
• 27:38
  SPEAKER_03: This bottle was discovered in a shipwrecked off the coast of Scotland in eight in 1987, because we do the oldest bottle of whiskey ever discovered.
• 27:46
  SPEAKER_03: Now that will be one to taste.
• 27:49
  SPEAKER_04: Yes.
• 27:49
  SPEAKER_03: So what age at the bottom of the ocean.
• 27:52
  SPEAKER_04: Well, okay.
• 27:54
  SPEAKER_04: Here, let's try this.
• 27:55
  SPEAKER_04: Hey, Meta.
• 27:57
  SPEAKER_04: What is the oldest bottle of bourbon recorded as of now?
• 28:04
  unknown: You want to take a photo for that.
• 28:07
  SPEAKER_04: Okay, hey, Meta.
• 28:10
  SPEAKER_04: What is the oldest bottle of bourbon on record that exists at this moment?
• 28:23
  SPEAKER_01: What is an old bottle of bourbon?
• 28:24
  SPEAKER_01: Is the old English dating back to between 1763 and 1803?
• 28:32
  SPEAKER_01: That's a lie.
• 28:33
  SPEAKER_04: Well, that's a lie.
• 28:37
  SPEAKER_04: Could you hear it?
• 28:38
  SPEAKER_03: Yeah, either you or John is lying right now.
• 28:41
  SPEAKER_03: Or Meta or John, and I'm going on John's not lying.
• 28:50
  SPEAKER_04: It sold for$137,000 in 1920, in twenty in 2021.
• 28:58
  SPEAKER_04: And it was from 1763, is the oldest bottle of bourbon.
• 29:07
  SPEAKER_04: Yeah, but that's not bourbon, that's whiskey.
• 29:09
  SPEAKER_04: That was whiskey in Scotland.
• 29:11
  SPEAKER_04: That was Scotch.
• 29:14
  SPEAKER_04: So this is a 1763 to 1803 bottle.
• 29:18
  SPEAKER_04: It was that's when it went, it was called Old What?
• 29:20
  SPEAKER_04: Dingleburn?
• 29:23
  SPEAKER_04: Hey Meta, what was the name of that bourbon again?
• 29:28
  unknown: That's a great question.
• 29:32
  SPEAKER_03: That's a great question.
• 29:33
  SPEAKER_03: Yeah.
• 29:43
  SPEAKER_03: Guys, tell me in chat, did this make him super annoying after getting his glasses?
• 29:47
  SPEAKER_04: Okay, 1763 to 1803, old Engelberg.
• 29:51
  SPEAKER_04: But I'm just asking you a question.
• 29:53
  SPEAKER_04: Can you actually hear her talking?
• 29:57
  SPEAKER_03: Yes, I can hear her.
• 29:58
  SPEAKER_04: Oh my god.
• 29:59
  SPEAKER_04: I did not know that you could hear it.
• 30:01
  SPEAKER_03: I'm just, I'm not aware of anybody hearing what's happening because I'm usually having a that also that also means that everyone on the podcast can also hear if I shut up.
• 30:11
  SPEAKER_04: Right.
• 30:11
  SPEAKER_04: And you you they could hear.
• 30:13
  SPEAKER_04: All right, so there you go.
• 30:14
  SPEAKER_04: All right, so did anybody else on on YouTube come across with what they're doing?
• 30:21
  SPEAKER_04: Not on YouTube.
• 30:22
  SPEAKER_04: Uh can't imagine Thomas is talking.
• 30:30
  SPEAKER_03: That's disgusting.
• 30:31
  SPEAKER_04: Okay.
• 30:32
  SPEAKER_04: All right.
• 30:32
  SPEAKER_04: So so here's so we're out of this.
• 30:36
  SPEAKER_04: We're we talked about the oldest on that we've had.
• 30:39
  SPEAKER_04: Why bottles get forgotten?
• 30:42
  SPEAKER_04: Okay, because first off, is when you're building your collection, you're chasing the next release or allocated bottle.
• 30:50
  SPEAKER_04: So you're always getting the newest stuff, especially on the podcast.
• 30:54
  SPEAKER_04: We are always getting the newest stuff.
• 30:56
  SPEAKER_04: So there's so many of the bottles that are open that have just one ounce missing on in my collection.
• 31:04
  SPEAKER_04: That's why I'm at like 910 bottles open because they have to be opened because I have to taste them and put them on the podcast.
• 31:11
  SPEAKER_04: But honestly, honestly, I've only done 543 podcasts.
• 31:18
  SPEAKER_04: So no, I've got another 500 that I did open and drink and not podcast about, or it was a different batch.
• 31:26
  SPEAKER_04: A lot of these, a lot of batches like Elijah Craig.
• 31:30
  SPEAKER_04: I probably have 22 Elijah Craig barrel proofs because they come out with three a year.
• 31:35
  SPEAKER_04: The same thing with the bookers.
• 31:36
  SPEAKER_04: They come out with four to five a year.
• 31:38
  SPEAKER_04: You're always buying the next batch.
• 31:41
  SPEAKER_04: Then there's bottle fatigue.
• 31:43
  SPEAKER_04: Too many open at once, and I definitely suffer from this because there are days it's suffer because I'll come down, all I want is one pour, and you would think I could easily come up with a pour of what I'm gonna drink.
• 32:02
  SPEAKER_04: But no, no, I no, it feels like three bottles are down here, and then I gotta choose from those three.
• 32:11
  SPEAKER_03: You got those, you got those glasses now, problem solved.
• 32:14
  SPEAKER_03: Hey Meta, what bourbon should I drink tonight?
• 32:17
  SPEAKER_03: Take a picture.
• 32:18
  SPEAKER_04: Should I uh should I say I'm looking at uh which one should I choose?
• 32:24
  SPEAKER_03: No, no, you shouldn't.
• 32:28
  SPEAKER_03: Because the you know who's never tasted a single ounce of bourbon in their life?
• 32:32
  SPEAKER_04: Meta.
• 32:32
  SPEAKER_03: The robot in your eyes.
• 32:35
  SPEAKER_04: All right.
• 32:36
  SPEAKER_04: So the other thing is is that seasonal pours, summer and winter bourbons.
• 32:42
  SPEAKER_04: So you there are some that are super great for for those cold nights, and then there's other ones that are great for drinking during the summertime, making mixed drinks.
• 32:52
  SPEAKER_04: And then there's the bottles open for a single occasion or guest, like the special bottles that you're only going to drink a little bit out of.
• 33:02
  SPEAKER_04: And then out of sight, out of mine shelving, meaning that my locker in the back where I have where you used to live, where I have shelves of bourbon back there now, they're they're not in the they're those are not the, you know, they're not in the view.
• 33:22
  SPEAKER_04: So that's why it so the question is the question is, is having too many open bottles a good problem or a real issue?
• 33:37
  SPEAKER_03: Well, is there did someone make one of those?
• 33:39
  SPEAKER_03: I know you have a couple of barrel shells, but I feel like they need to put like a lazy Susan in the middle so you can just spin stops.
• 33:50
  SPEAKER_04: Super Nash has one of those when he when he um podcasts, he's got a scotchy bourbon boy lay barrel head lazy Susan.
• 33:57
  SPEAKER_04: It's pretty funny.
• 33:58
  SPEAKER_03: Or you know what you could do?
• 33:59
  SPEAKER_03: Take those uh take those Scotchy Bourbon Boy poker chips, write a bottle name on each of them, fill a big bucket, and just dip your hand in and pull one out.
• 34:08
  SPEAKER_03: Whichever one you get is what you drink that night.
• 34:11
  SPEAKER_04: Yeah, I'll go with that.
• 34:13
  SPEAKER_03: Eric is saying there's an app called Only Drams, which is already suspicious, that has a randomizer to pick what bottle.
• 34:26
  SPEAKER_04: That sounds fun.
• 34:27
  SPEAKER_04: I have an app where I can put I put for the first two years, I put all the bourbons in their tasting notes, and then it just I was getting too much and it just became overwhelming.
• 34:37
  SPEAKER_04: So that didn't happen.
• 34:38
  SPEAKER_04: All right, so we've got that.
• 34:42
  SPEAKER_04: I mean, is I I is it a good problem or a real issue?
• 34:47
  SPEAKER_04: I don't know.
• 34:48
  SPEAKER_04: I think for me, it's a I think at one point, no, it's depends on what day.
• 34:56
  SPEAKER_04: It's like it's like if it's a good it's a good problem one day and a real issue another.
• 35:01
  SPEAKER_04: It's like I actually've gone thinking I want to pour and gone upstairs after like not being able to decide with nothing.
• 35:08
  SPEAKER_04: So that's when it's an issue.
• 35:12
  SPEAKER_03: That will be an issue, yeah.
• 35:13
  SPEAKER_03: I I have an issue that no, I know it's a real app, Eric, uh, but I have an issue that uh I don't think I get many bottles unopened.
• 35:22
  SPEAKER_04: Like Don't you don't?
• 35:24
  SPEAKER_04: You're not getting unopened bottles.
• 35:27
  SPEAKER_03: Oh well, yeah, I never tasted it.
• 35:29
  SPEAKER_04: The only way, wait, wait, wait, wait, isn't it how you get unopened bottles is you go to the store with me?
• 35:36
  SPEAKER_03: Yeah, I knew that.
• 35:37
  SPEAKER_04: Isn't that how that happened?
• 35:39
  SPEAKER_04: What what was the unopened?
• 35:41
  SPEAKER_04: You got a cave hill.
• 35:43
  SPEAKER_04: Yeah, we bought the cave hill.
• 35:45
  SPEAKER_04: Yeah, and I bought in Knob Creek for you.
• 35:47
  SPEAKER_04: So yeah.
• 35:49
  SPEAKER_03: All right, so or the uh the the Iron Fish Club, too.
• 35:52
  SPEAKER_04: I get them so this whole podcast is based off of revisiting the open bottles.
• 35:57
  SPEAKER_04: That's what it is.
• 35:59
  SPEAKER_04: Why revisiting matters?
• 36:02
  SPEAKER_04: Because there's a bunch of different reasons.
• 36:04
  SPEAKER_04: One, I learned early on in the first six months of doing this podcast that bottles that have been opened a lot of times after six six months, after you can find something that was really hot to you, and all of a sudden you reopen it and it's a caramel bomb.
• 36:21
  SPEAKER_04: So there's a lot of things.
• 36:23
  SPEAKER_04: And one of the things is that everybody's palette, as you start, evolves.
• 36:29
  SPEAKER_04: So as you keep going, your palate evolves.
• 36:33
  SPEAKER_04: So I found that my palate always evolved with different flavors.
• 36:37
  SPEAKER_04: At one point, initially, my favorite, the thing that I started discovering first was caramel.
• 36:43
  SPEAKER_04: And then I started tasting the vanilla and the caramel.
• 36:47
  SPEAKER_04: And then at one point I was tasting cherry.
• 36:49
  SPEAKER_04: And then I start the everybody, this is documented well on the podcast.
• 36:53
  SPEAKER_04: I there was a whole four or five months where I was picking up chocolate.
• 36:59
  SPEAKER_04: So when you finally discover those flavors, because there's so many different flavors within, then there's the the end part of it is when you start picking out the leathers and you start picking out the wood, the flavor of the wood and the char and the and then also the tobacco.
• 37:19
  SPEAKER_04: Those flavors are so close to chocolate that there's a dark chocolate.
• 37:25
  SPEAKER_04: Sometimes you get a milk dud, which is like a milk chocolate caramel flavor.
• 37:30
  SPEAKER_04: But but when you're talking about those leathers and those tobaccos, which aren't my favorite fl flavors, don't you?
• 37:37
  SPEAKER_04: But I do think like the cave hell has a balance of the leather and and the tobacco perfectly along with the caramels and the vanillas.
• 37:48
  SPEAKER_03: It's like that's what it's the same thing with with everything in with tasting, is that, you know, the other thing is what uh coffee is the same way.
• 37:57
  SPEAKER_03: Plus, the more you drink coffee, the more you actually taste it.
• 38:01
  SPEAKER_03: Plus, everyone at first is it a value.
• 38:04
  SPEAKER_04: At one point, you're chasing bottles that you know are good, and then when you get to taste them for the first time, there's nothing better than the first time.
• 38:15
  SPEAKER_04: You taste it, you've done it, and then after a while, you've had that pour you chase.
• 38:20
  SPEAKER_04: Let's just say it's EH Tel Barraproof or Pappy Van Winkle 15 year, and you've once you've had it four or five times, you had it, and you're always on to the next and the new.
• 38:32
  SPEAKER_04: So there's there's that aspect of it.
• 38:34
  SPEAKER_03: Now, I don't know, I don't have that aspect yet.
• 38:36
  SPEAKER_04: No, I don't have that.
• 38:37
  SPEAKER_03: I have the I found a bottle I like.
• 38:39
  SPEAKER_03: Now I must I must stick to this bottle until it is gone, or I can get more out of it.
• 38:47
  SPEAKER_04: Yeah, I mean, there's certain ones that I always I stuck to, but I can't stick to it anymore because I'm just tasting so many different ones.
• 38:54
  SPEAKER_04: But the other thing is, is why are you revisiting?
• 38:57
  SPEAKER_04: Because oxidation when it helps versus when it hurts.
• 39:01
  SPEAKER_04: Now, most bottles I haven't gotten to.
• 39:04
  SPEAKER_04: I've only had one bottle.
• 39:06
  SPEAKER_04: It was a Willers uh Weller special reserve, it's a green bottle that got cloudy on me.
• 39:12
  SPEAKER_04: And I I the but everything I've had when I started the collection from 2018, even if it's open, has there's the oxidation.
• 39:21
  SPEAKER_04: Now, I will tell you if your bottle gets too low, okay, when you go behind below a quarter of a bottle, you have to concentrate on finishing that bottle.
• 39:31
  SPEAKER_04: That's one of the keys to this.
• 39:33
  SPEAKER_04: If it's too low, what'll happen with that quarter of a bottle?
• 39:37
  SPEAKER_04: You're gonna lose some of it to evaporation.
• 39:40
  SPEAKER_04: I mean, I it's I there's nobody here.
• 39:43
  SPEAKER_04: And my bottle levels on some of them, I'm like, how did that bottle level go down?
• 39:48
  SPEAKER_04: There's nobody here drinking from that bottle.
• 39:50
  SPEAKER_04: Mom's not a secret, you know, Roxy's not a secret hit every bourbon bottle in my in my collection, alcoholic.
• 39:58
  SPEAKER_04: You know, she does.
• 40:00
  SPEAKER_04: So where is it going?
• 40:01
  SPEAKER_04: Well, it has to go with a certain amount of evaporation, you know?
• 40:05
  SPEAKER_04: So you want to store it in a cool, dry place.
• 40:08
  SPEAKER_04: There's no doubt about it.
• 40:09
  SPEAKER_04: Down here in the in my basement with the dehumidifier in there, it's like a perfect place.
• 40:14
  SPEAKER_04: The sunlight can can hurt it.
• 40:17
  SPEAKER_04: Heat, heat doesn't hurt whiskey unless it's in low, low evaporation aspect.
• 40:23
  SPEAKER_04: People try and say it, it's like, are you kidding me?
• 40:26
  SPEAKER_04: It it was it's being aged in bourbon barrels to get to where it is.
• 40:32
  SPEAKER_04: So why would it hurt it once it's in the bottle?
• 40:35
  SPEAKER_04: You know what I mean?
• 40:36
  SPEAKER_04: It's like, you know, that just doesn't now sunlight they say can, but that's once the bottle's open and you just don't want to leave it sit in direct sunlight all the time.
• 40:45
  SPEAKER_04: You know what I mean?
• 40:46
  SPEAKER_04: Then how long is too long for an open bottle?
• 40:49
  SPEAKER_04: What does everybody think?
• 40:50
  SPEAKER_04: Like I said, I haven't gotten there yet.
• 40:52
  SPEAKER_04: I wish I have.
• 40:56
  SPEAKER_03: I mean, I I guess until it goes cloudy, right?
• 41:01
  SPEAKER_04: Yeah.
• 41:03
  SPEAKER_04: Yeah, that's that's too long when it's gone cloudy.
• 41:06
  SPEAKER_04: But I mean, Super Nash has bottles from 74, 72.
• 41:10
  SPEAKER_04: We've opened bottles up, and there's no it's if it's stored right and not open, there is not no such thing as too long.
• 41:17
  SPEAKER_03: Okay, can you reseal a bottle technically?
• 41:22
  SPEAKER_03: Or once it's open, is it just that's it?
• 41:25
  SPEAKER_04: The thing that that affects it is the oxidation of the air.
• 41:29
  SPEAKER_04: So when you're when whether I mean they do sell the thing that they sell for wine where it vacuum seals, it sucks the air out.
• 41:38
  SPEAKER_04: So if it if you get one of those apparatuses and it'll suck the air out, and then you pop the Cork and I mean honestly that would be the best way to go.
• 41:50
  SPEAKER_04: Oh, when your bottles.
• 41:51
  SPEAKER_04: So then it's a low-fill bottles versus high fill.
• 41:54
  SPEAKER_04: We just covered that.
• 41:56
  SPEAKER_04: 25%.
• 41:57
  SPEAKER_04: If it's under 25%, it's you got to finish the bottle.
• 42:01
  SPEAKER_04: Can't let stuff sit at because it's gonna, like I said, you're gonna lose a lot to evaporation and it's gonna change to the point where it's gonna change, especially if you have a great bottle.
• 42:12
  SPEAKER_03: You know, I think half my collection is under 25%.
• 42:16
  SPEAKER_03: I think that's how you just hand them to me.
• 42:19
  SPEAKER_04: You're such a all right, okay.
• 42:24
  SPEAKER_04: So what you can also do is do side-by-compare.
• 42:28
  SPEAKER_04: When you're revisiting, compare the newer bottle that you have to an older bottle to see what the difference is in tasting, the differences in the batches, whatever.
• 42:37
  SPEAKER_04: That's one thing too.
• 42:39
  SPEAKER_04: And then keep tasting notes on revisiting the, you know, you tag your bottles that you revisit, you kind of put a little marker on it, and then keep tasting notes on it each time that you revisit it to see how it changes between your palate and the oxidation and everything as it goes.
• 42:58
  SPEAKER_04: That's kind of funny.
• 43:00
  SPEAKER_04: So, what was the bottle that surprised you the most when you came back to it?
• 43:07
  SPEAKER_04: That's a question for everybody out there.
• 43:11
  SPEAKER_04: Mine was larceny, that was the biggest surprise.
• 43:14
  SPEAKER_04: That's when I realized, and I went to Greg Schneider and he talked about oxidation and whatnot and how it does change.
• 43:20
  SPEAKER_04: And mostly, I find that higher-end bottles, they when they oxidize, they don't change as much as like a larceny.
• 43:30
  SPEAKER_04: I had larceny barrel-proof, I tasted it, it was a cinnamon and it was hot.
• 43:36
  SPEAKER_04: Even uh, oh my gosh.
• 43:39
  SPEAKER_04: I'm so the name is oh, I almost had it.
• 43:47
  SPEAKER_04: Come on, I know I could get it.
• 43:51
  SPEAKER_04: Lou Bryson, the writer.
• 43:54
  SPEAKER_04: I've taught, he's written books on whiskey, and uh he right before COVID, he was gonna come here and do a tasting with the Scotchy Bourbon boys when he was going to Chicago and it was for his book, and it all got canceled.
• 44:06
  SPEAKER_04: But Lou Bryson told me that he thought that that was had that brought the heat, and he didn't think it was super, but it he was right.
• 44:16
  SPEAKER_04: It was a really what would you say, hot bottle when you drank it.
• 44:22
  SPEAKER_04: And I let that sit for six months, and I then revisited it when I was doing my updates on all my bottles in my app, and it was so good and caramely, it was ridiculous.
• 44:35
  SPEAKER_04: And Larceny is a weeded bourbon.
• 44:38
  SPEAKER_04: So weeded bourbons, I'm telling you, weeded bourbons, what they do is they are the Ed Bly, he taught us about this is that they're they're a subtler wheat than rye, so they get mixed up and everything.
• 44:55
  SPEAKER_04: And when you open it up, you gotta give it like a week in the bottle before you even drink it in the first place.
• 45:01
  SPEAKER_04: And we've done that, and and and he's and he's completely right.
• 45:04
  SPEAKER_04: Weeded has to settle down, and and it's just a more finer grain.
• 45:09
  SPEAKER_04: But when you do that, it gets better.
• 45:12
  SPEAKER_04: And like I said, the larceny barrel proof after six months, that was the big surprise for me.
• 45:16
  SPEAKER_04: Did anybody else have one of those?
• 45:18
  SPEAKER_04: Was Walk did Walker have one?
• 45:21
  SPEAKER_04: Booker's 2304 storyteller batch.
• 45:24
  SPEAKER_04: It was hot for months, then it got more mellow, but still had some spice.
• 45:29
  SPEAKER_04: What about Walker?
• 45:31
  SPEAKER_04: You and Randy with the maker's mark weeded the the farms.
• 45:39
  SPEAKER_04: Oh my gosh, why am I having a problem?
• 45:42
  SPEAKER_04: It's Star Hill Farm weeded bourbon.
• 45:45
  SPEAKER_04: What about that one?
• 45:45
  SPEAKER_04: How's that?
• 45:46
  SPEAKER_04: That that did the same thing.
• 45:49
  SPEAKER_04: Play.
• 45:50
  SPEAKER_04: No, but it's ply.
• 45:52
  SPEAKER_03: What did uh so you're telling me that that potentially the cutting sark could taste different one day?
• 46:02
  unknown: Yes.
• 46:02
  SPEAKER_03: If I leave it open enough, it won't taste like piss and cigarettes.
• 46:07
  SPEAKER_04: Well, it doesn't taste like piss, but cigarettes, I give you that.
• 46:11
  SPEAKER_04: Yes, it actually could taste a little bit different as it oxidizes.
• 46:16
  SPEAKER_04: Now, my dad's oxidizes.
• 46:19
  SPEAKER_04: Then you'd be drinking it like my dad.
• 46:20
  SPEAKER_04: I think he had the same bottle for like six years.
• 46:23
  SPEAKER_03: Yeah, so when I'm when I'm 40, it'll taste like cherries and chocolate.
• 46:27
  SPEAKER_04: No, I don't think it's gonna be that big of a deal.
• 46:31
  SPEAKER_04: All right.
• 46:32
  SPEAKER_04: So do we did we surprise them?
• 46:36
  SPEAKER_02: Uh just Walker.
• 46:37
  SPEAKER_04: Okay, YouTube is kind of died off, yeah.
• 46:41
  SPEAKER_04: As far as comments, still got an okay amount of people watching.
• 46:46
  SPEAKER_04: All right, so when you have your collection, you have to, we're talking about storage, best practices for open bottles, the ideal storage condition, upright, cool, dark, and consistent temperatures.
• 46:59
  SPEAKER_04: That's that's that's that's good.
• 47:00
  SPEAKER_03: Why why upright?
• 47:01
  SPEAKER_04: Why not when it's because it's not like wine, the cork.
• 47:06
  SPEAKER_04: You don't want it, the the you can keep the cork out of it.
• 47:12
  SPEAKER_04: It's you want to keep it upright.
• 47:17
  SPEAKER_04: And then cork health and evaporating evaporation issues.
• 47:23
  SPEAKER_04: When to consider decantering and smaller glass bottles splitting to preserve.
• 47:32
  SPEAKER_04: So, yeah, if you want if you get it out of it and into a decanter, that helps.
• 47:37
  SPEAKER_04: Everybody should have a decanter.
• 47:39
  SPEAKER_04: One of the things I find is if I decanter something, that's like puts a time clock on it for me.
• 47:45
  SPEAKER_04: I'm gonna drink that and finish that decanter off consistently, hit that decanter because.
• 47:55
  SPEAKER_04: Oh, thanks about Eric.
• 47:56
  SPEAKER_04: Yeah.
• 47:58
  SPEAKER_04: It's been a long day.
• 47:59
  SPEAKER_04: I did throw in the on.
• 48:00
  SPEAKER_04: I'm sorry.
• 48:01
  SPEAKER_03: Don't don't worry, I've been throwing out like six or seven of them.
• 48:04
  SPEAKER_04: Yeah, I am I am boring, I uh I admit.
• 48:07
  SPEAKER_03: You just kind of if you're kind of reading right now, and I'm like, oh god.
• 48:12
  SPEAKER_03: When are we drinking on this drinking podcast?
• 48:16
  SPEAKER_04: Then what not to do?
• 48:17
  SPEAKER_04: Put it in sunlight exposure and laying bottles on their side.
• 48:20
  SPEAKER_04: There you go.
• 48:21
  SPEAKER_04: Reducing inventory.
• 48:22
  SPEAKER_04: Did Meta this for you?
• 48:24
  SPEAKER_04: No, reducing inventory.
• 48:26
  SPEAKER_04: This is my me writing.
• 48:28
  SPEAKER_04: I've learned from Meta how to do an outline.
• 48:31
  SPEAKER_04: Reducing inventory.
• 48:32
  SPEAKER_03: So it took you like at least a week to type this all out, right?
• 48:35
  SPEAKER_03: Three.
• 48:36
  SPEAKER_04: I wrote this, I wrote this at Thanksgiving.
• 48:40
  SPEAKER_03: Oh, it took you that long?
• 48:41
  SPEAKER_03: It did.
• 48:42
  SPEAKER_03: We're in January now.
• 48:45
  SPEAKER_04: Okay, reducing inventory, practical and fun ways, all right?
• 48:50
  SPEAKER_04: Interestrugging.
• 48:53
  SPEAKER_04: International drinking.
• 48:57
  SPEAKER_04: So kill a bottle night.
• 49:01
  SPEAKER_04: Think about this.
• 49:03
  SPEAKER_04: So you have nights where you just kill the bottle.
• 49:07
  SPEAKER_04: Kill a bottle night.
• 49:07
  SPEAKER_04: Yeah.
• 49:08
  SPEAKER_03: Drink response with called drinking night you usually just drink.
• 49:14
  SPEAKER_03: That's just what everyone does.
• 49:16
  SPEAKER_04: Okay.
• 49:17
  SPEAKER_04: But these are things to focus on keeping your collection.
• 49:22
  SPEAKER_03: When you think you can't have another one, but there's a little bit in the bottom, it's kill the bottle night.
• 49:28
  SPEAKER_03: You've gotta do it.
• 49:31
  SPEAKER_04: Oh my god.
• 49:34
  SPEAKER_04: Oh my god.
• 49:35
  SPEAKER_04: Monthly bottle focus or rotation.
• 49:39
  SPEAKER_03: Tips to keep the pore stable and not spill it everywhere when you're on kill the bottle night.
• 49:45
  unknown: Kill the bottle night.
• 49:48
  SPEAKER_04: Oh my god.
• 49:49
  SPEAKER_04: I I like kill the bottle night.
• 49:52
  SPEAKER_04: Monthly bottle focus or rotation.
• 49:54
  SPEAKER_04: You just keep rotating and focus monthly on a bottle.
• 49:58
  SPEAKER_04: And then there's always the soft rule of finishing before opening another bottle.
• 50:06
  SPEAKER_04: So that that is impossible for me.
• 50:08
  SPEAKER_04: I would never at 890.
• 50:12
  SPEAKER_04: Well, I suppose I could just keep it.
• 50:13
  SPEAKER_03: You want to taste, you want to taste that new bottle?
• 50:16
  SPEAKER_03: Finish it.
• 50:18
  SPEAKER_03: Right now.
• 50:19
  SPEAKER_03: Down with the rest of it.
• 50:22
  SPEAKER_04: Finish.
• 50:23
  SPEAKER_04: Finish before opening another and combined with kill a bottle night.
• 50:28
  SPEAKER_03: With kill a bottle night.
• 50:30
  SPEAKER_03: See how many bottles you can taste in one night.
• 50:35
  SPEAKER_04: My record, two.
• 50:38
  SPEAKER_04: Alright.
• 50:39
  SPEAKER_04: So the other way to do it, and I this is the way I've come up with, okay?
• 50:44
  SPEAKER_04: So sharing and social pouring.
• 50:48
  SPEAKER_04: So that's the key to moving some of the whiskey.
• 50:52
  SPEAKER_04: And so that's why the Scotchy Bourbon Boys have two are going to have two tastings this year.
• 50:57
  SPEAKER_04: One's going to be the Scotchy, but but what Scotchy Bourbon Boys Crystal Glencaren tasting will happen in November again.
• 51:06
  SPEAKER_04: But the sc probably in June, there's going to be the Scotchy Bourbon Boys members tasting event where I think that if you're a member, then we've got a couple that we started with.
• 51:17
  SPEAKER_04: By then I should have this going pretty well, but that'll be another tasting.
• 51:22
  SPEAKER_04: But then there's bottle share night.
• 51:24
  SPEAKER_04: We've gone to I've gone to a bunch of bottle shares with uh Matt and CT, and and we've gone and Matt, it's a great way to meet other people who love bourbon.
• 51:36
  SPEAKER_04: And then there's well here here's one.
• 51:38
  SPEAKER_03: It's called what does this say?
• 51:39
  SPEAKER_03: This says Nob's night.
• 51:41
  SPEAKER_03: You you invite Nobs over, and he just kills the bottles for you.
• 51:48
  SPEAKER_04: Well, I think we're getting close for the kid to come over with you, and then yeah, that will be a night, that's for sure.
• 51:58
  SPEAKER_03: Go over to Nobs house and bring a bottle.
• 52:01
  SPEAKER_03: It will not leave with you.
• 52:03
  SPEAKER_04: Blind tastings with friends, and then taking bottles to events or charity tastings.
• 52:09
  SPEAKER_04: You bring bottles with you.
• 52:11
  SPEAKER_04: You become, hey, Jurge.
• 52:15
  SPEAKER_04: He's coming to your town.
• 52:16
  SPEAKER_04: I'll be known as Yurgay, the whiskey bottle sharer.
• 52:20
  SPEAKER_04: What?
• 52:21
  SPEAKER_04: Yergi.
• 52:22
  SPEAKER_03: What are you calling?
• 52:23
  SPEAKER_03: I'm not gay.
• 52:24
  SPEAKER_03: You're gay.
• 52:24
  SPEAKER_04: Hey, Yurgi.
• 52:26
  SPEAKER_04: Yergi.
• 52:27
  SPEAKER_04: Yergay?
• 52:28
  SPEAKER_04: Yergi.
• 52:30
  SPEAKER_04: There was a thing, if any, uh, this is beyond you because it's comedy when before you were born, but John Candy played on Second City, Jurgi.
• 52:39
  SPEAKER_04: And he was like a Russian or barbarian kind of guy, dressed in the white, the big puffy shirt with the black vest and the hat.
• 52:50
  SPEAKER_04: And he was he was Jurge, and he was coming to your town.
• 52:55
  SPEAKER_04: So I'm the I'm gonna be that version.
• 52:59
  SPEAKER_04: We're coming, we're coming to your town.
• 53:01
  SPEAKER_04: Hey, Jurge, he's coming to your town.
• 53:04
  SPEAKER_04: It was a song they would sing and they'd all dance in the street.
• 53:06
  SPEAKER_04: It was pretty anyways.
• 53:08
  SPEAKER_03: Bottle sharing nights do sound pretty good.
• 53:10
  SPEAKER_03: Matt Matt agrees.
• 53:12
  SPEAKER_04: Yeah, Matt, Matt's got he's uh he's gotten me into that one.
• 53:16
  SPEAKER_04: But the one that I probably agree with is trading and gifting.
• 53:24
  SPEAKER_04: Trade bottles you don't reach for, and then like to get bottles you want, but then maybe you over trade.
• 53:32
  SPEAKER_04: Like you've got a lot of whiskey and you want that one bottle, so you you you give up four bottles for the one, and that'll get your collection down a little bit, right?
• 53:42
  SPEAKER_03: My my collection is open for that anytime.
• 53:45
  SPEAKER_04: Now, gifting bot open bottles of bourbon to friends.
• 53:48
  SPEAKER_04: I've found my friends that don't care if the bottle's opened or not.
• 53:53
  SPEAKER_04: So they come, they come, usually come down, taste a little bit, and leave with the case.
• 53:59
  SPEAKER_04: Then passing along bottles that don't fit your palette anymore.
• 54:03
  SPEAKER_04: Same thing if it's opened or whatever, you know.
• 54:06
  SPEAKER_04: Okay.
• 54:06
  SPEAKER_04: So the one this is the one I thought was unbelievable and like something that I didn't always letting go the hype.
• 54:16
  SPEAKER_04: So admitting when a bottle just isn't for you.
• 54:20
  SPEAKER_04: Shelf trophies versus drinkers, an allocated doesn't always mean favorite.
• 54:27
  SPEAKER_04: So a lot of times you have a bottle that you work for, it's not your favorite, but it sits there on the shelf.
• 54:33
  SPEAKER_04: So that's another reason to let other people try it.
• 54:36
  SPEAKER_04: You know what I mean?
• 54:37
  SPEAKER_04: If it wasn't the best that you had.
• 54:41
  SPEAKER_04: So the other thing is, is everybody that I know runs into shelf space problems, and this is your self shelf space strategy.
• 54:50
  SPEAKER_04: One in one out rule, creating a revisit shelf, like an actual shelf that you're gonna revisit the bottles, like it, or if you revisit a bottle, then put it on that shelf that it's been revisited so you can keep so that way you can maybe get that bottle down.
• 55:06
  SPEAKER_04: Ranking the bottles by daily drinkers, special occasions, and long-term hold.
• 55:13
  SPEAKER_04: Visual organization to encourage use.
• 55:16
  SPEAKER_04: There we go.
• 55:17
  SPEAKER_03: The next one, buy another shelf.
• 55:20
  SPEAKER_04: I'm buying a new shelf soon.
• 55:22
  SPEAKER_04: Buying a shelf, a bigger one, like I all the way to the ceiling.
• 55:27
  SPEAKER_03: Well, you know, I found I found this one the side of the road.
• 55:30
  SPEAKER_04: Yes, you did.
• 55:30
  SPEAKER_03: That's just a miracle.
• 55:32
  SPEAKER_03: Someone, someone clearly you know, shrank their collection.
• 55:37
  SPEAKER_04: All right, so this one revisited a previous open bottle, Booker's 2023 03 Kentucky Tea.
• 55:44
  SPEAKER_04: And that's what we're about to do right now.
• 55:47
  SPEAKER_04: I mean, we gotta do this, we gotta get to this, and then yeah, we do.
• 55:51
  SPEAKER_03: I'm I'm supposed to jump out of my seat waiting to do this.
• 55:54
  SPEAKER_04: So this one is Kentucky Tea 2023.
• 55:58
  SPEAKER_04: We're gonna revisit it, and then we're gonna do a barrel bottle breakdown, and then I I don't think that Meta will find the where I did the original barrel.
• 56:09
  SPEAKER_04: I looked, but that I did not have success.
• 56:13
  SPEAKER_04: If anybody else wants to look to see what we gave this way back when this would have been a this would have been a barrel bash.
• 56:26
  SPEAKER_04: Not a barrel bottle breakdown.
• 56:28
  SPEAKER_04: But this this the great thing about bookers is that it comes with this little card, and the card just has a description of why they named it what it was, everything, the the the proof, the thing, and then where it's from.
• 56:45
  SPEAKER_04: So you have this on your bookers, this little card, you always have it with every bottle that you have, so you're not gonna you you're gonna know why it was special or whatever.
• 56:56
  SPEAKER_04: You don't, it's got the notes already.
• 56:58
  SPEAKER_04: So that bookers is a great revisit bottle, there's no doubt.
• 57:02
  SPEAKER_04: Now, the reason why we have this, me and Knobbs, why he has a bottle and I have a bottle, is because with Booker's they release in batches.
• 57:14
  SPEAKER_04: And I thought that the third batch of 2023 had been released when I went to the distillery.
• 57:22
  SPEAKER_04: And when I got home, I realized I had pitched up the third batch of 2022, and I had two bottles now, but it took me till I started the podcast on 2023-03 and realized that I had the 2022-02, so I had already opened up both bottles.
• 57:47
  SPEAKER_04: So we are about to revisit Kentucky tea.
• 58:00
  SPEAKER_04: You can can you read that card or no?
• 58:04
  SPEAKER_03: I can read it.
• 58:05
  SPEAKER_03: You can't?
• 58:07
  SPEAKER_03: Can't type, can't read?
• 58:09
  SPEAKER_03: What are you good for anymore?
• 58:11
  SPEAKER_04: Drinking.
• 58:14
  SPEAKER_04: Remember everybody, drink responsibly.
• 58:18
  SPEAKER_03: So I can read the backstory.
• 58:21
  SPEAKER_04: I don't need the story.
• 58:22
  SPEAKER_04: Just tell me what the proof, how old it is.
• 58:31
  SPEAKER_04: Okay.
• 58:32
  SPEAKER_03: That's a that's a that's one of my I think that's the highest in my collection.
• 58:36
  SPEAKER_04: Well, the thing about Bookers is it's uncut, unfiltered.
• 58:40
  SPEAKER_04: It just goes straight into the bottle.
• 58:42
  SPEAKER_04: It's one of the it's the original barrel strength that was designed to taste exactly like what the distiller tasted.
• 58:53
  SPEAKER_04: And initially, initially.
• 59:21
  SPEAKER_03: What is the like ratio for I mean, like, because you just lower the proof, you can lower it, but like if you want to get to a certain proof, is there like a method to that or not really?
• 59:31
  SPEAKER_04: Not really.
• 59:33
  SPEAKER_03: So this one also is seven years, four months, and fourteen days.
• 59:40
  SPEAKER_04: And it's been in the bottle and open since 2022.
• 59:46
  SPEAKER_04: So we are talking three and a half years.
• 59:50
  SPEAKER_03: Yeah, so it's it's now a 10-year-old liquid.
• 59:58
  SPEAKER_04: Since it's been distilled, yes.
• 1:00:01
  SPEAKER_03: Yes, but it's been, you know, it's only three years from the bottle.
• 1:00:05
  SPEAKER_04: All right.
• 1:00:06
  SPEAKER_04: So let's do the old Louisville barrel bottle breakdown.
• 1:00:13
  SPEAKER_03: Three, four, five.
• 1:00:14
  SPEAKER_03: It's actually almost four years open because we're in January 2026.
• 1:00:20
  SPEAKER_04: I know, and we're 2022-03.
• 1:00:24
  SPEAKER_03: Yeah, so we're two months away from it being four years.
• 1:00:28
  SPEAKER_04: No, oh no, 03 comes out in September or October.
• 1:00:33
  SPEAKER_04: It's the batch.
• 1:00:35
  SPEAKER_04: The first batch comes out in like Feb February or March.
• 1:00:39
  SPEAKER_04: The second batch comes out in June or July.
• 1:00:42
  SPEAKER_04: They, you know, and then uh this year's this year's Booker's 04 came out December of 2025, but it didn't release till this week at my store.
• 1:00:57
  SPEAKER_03: Is is 03, is that the just the bottling day?
• 1:01:00
  SPEAKER_04: No, 03 is the batch.
• 1:01:02
  SPEAKER_03: It's the batch.
• 1:01:03
  SPEAKER_03: See, that's what see that's where I got mixed up.
• 1:01:05
  SPEAKER_03: I thought it was 22 March.
• 1:01:08
  SPEAKER_04: All right, so the old Louisville Whiskey Company in Louisville, Kentucky, Amin down there, great experience.
• 1:01:16
  SPEAKER_04: You gotta check him out.
• 1:01:18
  SPEAKER_04: Look him up, give him a call, stop by, tell him the Scotchy Bourbon Boy sent you.
• 1:01:22
  SPEAKER_04: He's got no bourbon that he releases that's younger or older, younger than seven years.
• 1:01:30
  SPEAKER_04: And he does a fantastic job with barrel management and purchasing and everything.
• 1:01:35
  SPEAKER_04: And you gotta try Old Louisville Whiskey Company if you have not fantastic whiskey.
• 1:01:41
  SPEAKER_04: They are gonna be in their new Shively.
• 1:01:44
  SPEAKER_04: Plant location soon.
• 1:01:46
  SPEAKER_04: I look forward to that.
• 1:01:47
  SPEAKER_04: All right.
• 1:01:48
  SPEAKER_04: So the old Louisville Whiskey Company barrel bottle breakdown scale is based off of four categories.
• 1:01:54
  SPEAKER_04: Two of the categories, the nose and the body, you could give up to four bangs on the barrel.
• 1:02:01
  SPEAKER_04: And the other two categories is taste and finish.
• 1:02:06
  SPEAKER_04: And you can give up to five bangs on the barrel.
• 1:02:09
  SPEAKER_04: But if there's one category that you feel is exceptional, you can give it an extra butt-up up for a total of 19 out of 18 for the perfect bourbon.
• 1:02:21
  SPEAKER_04: So here we go, everybody.
• 1:02:23
  SPEAKER_04: And Randy Ford said that he is drinking.
• 1:02:30
  SPEAKER_04: What?
• 1:02:31
  SPEAKER_04: I believe he's got it.
• 1:02:33
  SPEAKER_04: He's drinking along with us.
• 1:02:34
  SPEAKER_04: Or maybe he's not.
• 1:02:36
  SPEAKER_04: Maybe he's just drinking bookers.
• 1:02:39
  SPEAKER_04: Anyways, here we go.
• 1:02:41
  SPEAKER_03: Okay, yeah.
• 1:02:42
  SPEAKER_04: So what do you think of the nose?
• 1:02:44
  SPEAKER_03: I think I don't need to shave my nose hairs tomorrow.
• 1:02:49
  SPEAKER_03: I think uh it's hard to get a it's hard to get a flavor or anything out over the the the intensity.
• 1:02:59
  SPEAKER_04: So pick, so when you got it in a glen, okay?
• 1:03:03
  SPEAKER_04: So the key to get flavors out when the ethanol's strong is go off the top of the glass, not the bottom like the bottom ring that you normally go off of, but go off the top, and you'll usually pick out more flavors there if it's a high ethanol.
• 1:03:20
  SPEAKER_04: I just kind of spin it.
• 1:03:22
  SPEAKER_03: I get a I get a vanilla for sure.
• 1:03:25
  SPEAKER_04: I get a vanilla caramel.
• 1:03:29
  SPEAKER_03: I'm not getting the caramel.
• 1:03:31
  SPEAKER_03: I'm getting a sweet, but not a caramelized sweet.
• 1:03:36
  SPEAKER_04: I'll give you a vanilla frosting.
• 1:03:39
  SPEAKER_03: It's yeah, like that van, it's like a vanilla frosting.
• 1:03:42
  SPEAKER_03: It's almost a it's almost vanilla bean, too.
• 1:03:45
  SPEAKER_03: It's a little floral, like the vanilla bean is.
• 1:03:48
  SPEAKER_04: Right there.
• 1:03:49
  SPEAKER_04: Total vanilla.
• 1:03:51
  SPEAKER_04: Like right where I have it.
• 1:03:53
  SPEAKER_04: I'm trying.
• 1:03:55
  SPEAKER_04: My dominant nostril is the opposite.
• 1:03:57
  SPEAKER_04: It's a right one today.
• 1:03:59
  SPEAKER_03: I have no dominant nostril.
• 1:04:00
  SPEAKER_03: My nose is stuffy because of the changing of the weather.
• 1:04:04
  SPEAKER_04: Alright.
• 1:04:05
  SPEAKER_04: So then the body, most bookers, you can't go wrong with the body.
• 1:04:10
  SPEAKER_04: I mean, it's unbelievable.
• 1:04:13
  SPEAKER_04: I'm gonna let her see.
• 1:04:14
  SPEAKER_03: That's a yeah, the legs on that is just syrup.
• 1:04:20
  SPEAKER_04: It sticks so aggressively.
• 1:04:23
  SPEAKER_04: It just doesn't want to run, and then all of a sudden the the legs just appear.
• 1:04:30
  SPEAKER_04: Yeah, that's crazy.
• 1:04:34
  SPEAKER_03: No, I I use Walker, I use my air raider to get a good uh smell.
• 1:04:44
  SPEAKER_03: I mean, yeah, I mean uh I can do the do you want me to do the nose?
• 1:04:48
  SPEAKER_03: Do you want me to get my I gotta get my uh tiny gong out?
• 1:04:52
  SPEAKER_04: Get the tiny gong.
• 1:04:55
  SPEAKER_03: Here it is in all of its glory.
• 1:05:00
  SPEAKER_03: I'll get the nose a three.
• 1:05:04
  SPEAKER_03: It's a good nose.
• 1:05:07
  SPEAKER_04: So we got there's nabs gone for you.
• 1:05:20
  SPEAKER_04: I'm gonna t I I disagree just a little because when I like for instance, I just find the right, there's that right.
• 1:05:34
  SPEAKER_04: I could just smell that all day, and usually that's what and I'm gonna give it a four.
• 1:05:44
  SPEAKER_03: Yeah, honest to God, if it wasn't so hot, I think I'd be with you, but all right, so body-wise.
• 1:05:52
  SPEAKER_03: Body.
• 1:05:53
  SPEAKER_03: This is the first taste, too.
• 1:06:01
  SPEAKER_04: That's exceptional.
• 1:06:04
  SPEAKER_04: It's exceptional legs in the glass, and it's exceptional body.
• 1:06:10
  SPEAKER_04: It's insane.
• 1:06:12
  SPEAKER_04: I mean, honestly, it's cheeks, top of your roof of your mouth, tip of your tongue, under your tongue, everywhere.
• 1:06:22
  SPEAKER_04: And then it doesn't overly aggressively kill the back of your throat, and then gives you a really nice hug.
• 1:06:31
  SPEAKER_04: Right?
• 1:06:32
  SPEAKER_04: Right down, right down there.
• 1:06:34
  SPEAKER_03: I'm not sure my mouth is profusely salivating.
• 1:06:44
  SPEAKER_03: I know, like, I mean, that is that is a four.
• 1:06:47
  SPEAKER_03: That's a hug.
• 1:06:48
  SPEAKER_03: Sorry, a four body.
• 1:06:49
  SPEAKER_03: That really coats everywhere.
• 1:06:51
  SPEAKER_03: That gets all over.
• 1:06:52
  SPEAKER_03: Wait, wait, wait, wait, wait, wait.
• 1:06:53
  SPEAKER_04: You're gonna give it a four?
• 1:06:55
  SPEAKER_03: I was gonna put it in a four.
• 1:06:57
  SPEAKER_03: Except, I don't know.
• 1:06:59
  SPEAKER_03: I never had a a bourbon do that.
• 1:07:01
  SPEAKER_03: Maybe it's just the the level, but my my mouth is just extra salivating even now.
• 1:07:09
  SPEAKER_04: Because it's so delicious.
• 1:07:15
  SPEAKER_04: What the what what is going on?
• 1:07:19
  SPEAKER_04: All right.
• 1:07:20
  SPEAKER_02: I'm sorry.
• 1:07:20
  SPEAKER_04: I think that this body, this body, actually, I I mean, I don't remember this Kentucky tea.
• 1:07:28
  SPEAKER_04: I don't I know I didn't give this, but the but it's a four-body with a butt-up up.
• 1:07:40
  SPEAKER_03: Can I retroactively add a butt-up up after we finish?
• 1:07:44
  SPEAKER_03: Because I don't want to waste my butt up up.
• 1:07:48
  SPEAKER_03: If something else is better.
• 1:07:52
  SPEAKER_04: I'm not the bourbon Nazi.
• 1:07:53
  SPEAKER_04: Yeah, you can do that.
• 1:07:55
  SPEAKER_03: You're not?
• 1:07:55
  SPEAKER_04: No, I'm no bourbon.
• 1:07:57
  SPEAKER_03: No bourbon for you.
• 1:08:02
  SPEAKER_04: No, no butt-up ups for you late.
• 1:08:06
  SPEAKER_04: No bourbon for you.
• 1:08:08
  SPEAKER_03: Okay, okay.
• 1:08:08
  SPEAKER_03: I mean, my mouth is calmed down.
• 1:08:11
  SPEAKER_03: Randy said he's gonna send me a 160 proof so I can taste hot.
• 1:08:15
  SPEAKER_04: No.
• 1:08:15
  SPEAKER_03: Um I mean I could I can drink some Everclear too.
• 1:08:20
  SPEAKER_03: That's the thing.
• 1:08:21
  SPEAKER_04: No, I had they call it, there's a thing called Rare Character.
• 1:08:29
  SPEAKER_04: And those are barrel strength bourbons of high quality, expensive, but they came out with it what's called exceptional character.
• 1:08:39
  SPEAKER_04: And I got to taste it.
• 1:08:41
  SPEAKER_04: The first bottle that they came out was 160 proof.
• 1:08:45
  SPEAKER_04: I had it at the Trail Hotel with Mall Ramos, because Maul is fantastic bourbon steward and bourbon executive at the Trail Hotel.
• 1:08:57
  SPEAKER_04: And the 160 proof was sip.
• 1:09:04
  SPEAKER_04: Like the littlest, I I it lasted me a good hour and a half to drink the pour, the one ounce.
• 1:09:12
  SPEAKER_04: And it was it was it was hot, but it was delicious.
• 1:09:16
  SPEAKER_04: But I was doing like this, watch.
• 1:09:20
  SPEAKER_03: I mean, I'm pretty sure I wasn't feeling much of anything before, but this just felt like like like an injection straight into my veins.
• 1:09:31
  SPEAKER_04: That's that's barrel.
• 1:09:32
  SPEAKER_03: Just that, just that, just that sip, and I'm I my my I can feel it in my fingertips already.
• 1:09:38
  SPEAKER_04: That warmth.
• 1:09:40
  SPEAKER_04: I agree.
• 1:09:41
  SPEAKER_03: No, the alcohol.
• 1:09:42
  SPEAKER_03: The the loss of you know the buzz.
• 1:09:50
  SPEAKER_04: Alright.
• 1:09:52
  SPEAKER_04: So tell them you need to add a half point.
• 1:09:59
  SPEAKER_04: Matt, you are you cannot, you know that rule.
• 1:10:03
  SPEAKER_03: No half points.
• 1:10:05
  SPEAKER_03: I wish, I wish I would add a bunch of halves a lot.
• 1:10:09
  SPEAKER_04: All right.
• 1:10:11
  SPEAKER_04: So we're on to the taste.
• 1:10:21
  SPEAKER_04: So the vanilla, it the vanilla, it tastes like a vanilla cherry coke.
• 1:10:31
  SPEAKER_04: There's like a ton of cherry that just hits.
• 1:10:37
  SPEAKER_04: Like almost this one does no longer, I mean, this is not, this does not have the classic Booker's taste profile.
• 1:10:49
  SPEAKER_04: It's definitely where the nose had a lot of ethanol, the taste is it's it's drinkable, and there's not a lot of ethanol on the actual palate.
• 1:11:00
  SPEAKER_04: Do you agree?
• 1:11:02
  SPEAKER_03: No.
• 1:11:03
  SPEAKER_04: You think there's a lot of ethanol on your palate?
• 1:11:05
  SPEAKER_03: Oh my god, there's a lot of ethanol on my palate.
• 1:11:08
  SPEAKER_03: But yeah.
• 1:11:11
  SPEAKER_04: I can I can play around with this.
• 1:11:14
  SPEAKER_03: After that sip, all the mucus in my throat just got obliterated.
• 1:11:19
  SPEAKER_04: That's supposed to happen.
• 1:11:21
  SPEAKER_03: If I hold my nose and blow out, steam is gonna come out of my ears.
• 1:11:25
  SPEAKER_04: Alright.
• 1:11:26
  SPEAKER_04: So, what are you gonna give it for taste?
• 1:11:28
  SPEAKER_04: Alright, I gotta do this again.
• 1:11:30
  SPEAKER_03: It's a good, it's it's a good taste.
• 1:11:32
  SPEAKER_03: I think it's a little too hot for me, honestly.
• 1:11:34
  SPEAKER_03: For like, I wouldn't, I wouldn't sip this.
• 1:11:36
  SPEAKER_03: I wouldn't.
• 1:11:37
  SPEAKER_03: I wouldn't pour it and sip it and to enjoy myself.
• 1:11:40
  SPEAKER_03: This would be like this is for me, this is blackout juice.
• 1:11:45
  SPEAKER_04: What are you talking about?
• 1:11:46
  SPEAKER_04: This has to be sipped.
• 1:11:50
  SPEAKER_04: Take that, take, take a half a pour of that, take a half a pour of that after we're finished and go sit out by your pellet stove and just relax.
• 1:12:01
  SPEAKER_03: If I can if I can make it there after another, if I have a half pour after this.
• 1:12:08
  SPEAKER_03: Oh, I'm gonna, I'm gonna.
• 1:12:10
  SPEAKER_04: So the taste goes up to a five.
• 1:12:12
  SPEAKER_04: You can give it up to a five.
• 1:12:14
  SPEAKER_04: What are you gonna give it there, Knobs?
• 1:12:16
  SPEAKER_03: I'm I'm gonna I because I know I can I can taste it.
• 1:12:20
  SPEAKER_03: I'm gonna I'm gonna ignore some of the ethanol burn immediately.
• 1:12:25
  SPEAKER_03: I'm going to.
• 1:12:26
  SPEAKER_03: For the sake, because it is really good.
• 1:12:28
  SPEAKER_03: It is very tasty.
• 1:12:30
  SPEAKER_03: I feel like again, proofing it down a bit more would make it more enjoyable for me personally.
• 1:12:35
  SPEAKER_03: But I think I'm gonna give it a four.
• 1:12:38
  SPEAKER_03: If it if it if I if my palette was more refined.
• 1:12:42
  SPEAKER_03: Wait, wait, wait, stop what you're doing right now.
• 1:12:46
  SPEAKER_03: Because you're not in control anymore.
• 1:12:48
  SPEAKER_03: I am not when knobs in the house.
• 1:12:51
  SPEAKER_04: Give it in your tingle your tingle dingles.
• 1:12:59
  SPEAKER_03: Can you give it I'm gonna give it some big knob gongs?
• 1:13:04
  SPEAKER_04: Tiny gongs.
• 1:13:07
  SPEAKER_03: Tiny gongs I like a big knob.
• 1:13:09
  SPEAKER_04: It's like you're ring those tingle berries.
• 1:13:27
  SPEAKER_03: Okay.
• 1:13:27
  SPEAKER_03: Here's my my four knobs' tiny gong.
• 1:13:35
  SPEAKER_03: Four of them.
• 1:13:40
  SPEAKER_03: Yes, and walk, yeah, Walker.
• 1:13:42
  SPEAKER_03: I am gonna give a little ice in it eventually.
• 1:13:48
  SPEAKER_04: I got some water here.
• 1:13:49
  SPEAKER_04: I might drop a little water in, but the vanilla cherry coke flavor is fantastic.
• 1:13:57
  SPEAKER_04: It's I've tasted a lot of bookers.
• 1:14:00
  SPEAKER_04: This is high up there, but it's not to get to that five and whatever.
• 1:14:07
  SPEAKER_04: I think there's a lot of flavor, but I want my my thing is brown sugar and caramel and vanilla.
• 1:14:16
  SPEAKER_04: So you do the cherry.
• 1:14:18
  SPEAKER_04: You're I agree, I'm gonna concur with you with the four.
• 1:14:24
  SPEAKER_03: I even go as far as say that like that it that vanilla frosting flavor is very unique.
• 1:14:32
  SPEAKER_03: I haven't tasted, I've tasted vanilla, but that sweetness behind it, I know you're getting caramel.
• 1:14:38
  SPEAKER_03: I don't get the caramelized.
• 1:14:39
  SPEAKER_04: No, I don't get the caramel, I get cherry.
• 1:14:42
  SPEAKER_03: See, I get well, I'm getting.
• 1:14:43
  SPEAKER_04: I get vanilla, then I get that flavor of the what you call it, and then I pick up this cherry flavor.
• 1:14:49
  SPEAKER_03: That's that's why I got the vanilla bean, because I think that's a fl, I think you're the the cherry is for me.
• 1:14:55
  SPEAKER_03: I'm picking up a floral, which like I thought aren't vanilla beans flowers?
• 1:15:00
  SPEAKER_03: Aren't they the little thing of the flowers you pick them off?
• 1:15:03
  SPEAKER_04: No, they're they're a damn bean.
• 1:15:07
  SPEAKER_04: That's why they call it vanilla bean.
• 1:15:10
  SPEAKER_04: Vanilla is a bean like coffee.
• 1:15:13
  SPEAKER_03: Are you sure?
• 1:15:14
  SPEAKER_03: Yeah, ask go ask Meta right now.
• 1:15:18
  SPEAKER_04: Hey Meta.
• 1:15:20
  SPEAKER_04: Is vanilla grown as a bean like coffee?
• 1:15:27
  SPEAKER_00: Vanilla is grown as a pod, not a bean.
• 1:15:31
  SPEAKER_00: The pods are hard.
• 1:15:32
  SPEAKER_00: It's like saffron.
• 1:15:37
  SPEAKER_04: It's a pod.
• 1:15:38
  SPEAKER_04: She says it's it's like a bean.
• 1:15:41
  SPEAKER_04: Well, a bean pod.
• 1:15:44
  SPEAKER_03: It it is it is the it is the little pro probiscus of the flower like saffron.
• 1:15:51
  SPEAKER_03: So the the middle part of the flour grows out in a pod, and you then distill that in vodka for several months, and you get vanilla extract or vanilla bean paste, is the middle scraped.
• 1:16:05
  SPEAKER_03: That's why vanilla is so expensive like saffron, because it's just the middle of the flour.
• 1:16:10
  SPEAKER_04: I believe vanilla extract is actually distilled.
• 1:16:15
  SPEAKER_04: The vodka aspect of what you're talking about, if I'm not mistaken, is like a make-around, makeshift thing that you do.
• 1:16:26
  SPEAKER_04: You know what I mean?
• 1:16:27
  SPEAKER_03: I don't I don't know if it's just I don't know if it's distilled or not.
• 1:16:30
  SPEAKER_03: I do know that that tells you.
• 1:16:31
  SPEAKER_03: Okay, wait.
• 1:16:34
  SPEAKER_03: Hey Meta.
• 1:16:35
  SPEAKER_03: Yeah.
• 1:16:36
  SPEAKER_04: To make vanilla extract, do they distill the vanilla pod?
• 1:16:43
  unknown: No, they don't distill it.
• 1:16:45
  SPEAKER_01: Vanilla extract is made by soaking the cured pods in a solvent, usually ethanol or glycerin, to release the flavor and aroma.
• 1:16:54
  SPEAKER_04: Yeah, so a solvent ethanol or glycerin.
• 1:16:58
  SPEAKER_04: Yeah, it's vodka is ethanol.
• 1:17:01
  SPEAKER_04: Yep.
• 1:17:02
  SPEAKER_04: It's like that's really cool.
• 1:17:04
  SPEAKER_04: I I it's like Walker, I am sorry.
• 1:17:08
  SPEAKER_04: Because with the meta, with the with with Meta, I can actually ask Meta so you don't.
• 1:17:14
  SPEAKER_04: Well, I suppose I still will ask you specific questions to go because Walker was always my guy who'd go search it out.
• 1:17:21
  SPEAKER_04: But he probably had probably had to then miss part of the podcast, so now he can be on the podcast full out.
• 1:17:27
  SPEAKER_03: Yeah, and Meta can only write half the time.
• 1:17:30
  SPEAKER_04: Well, Meta's right about specific things.
• 1:17:34
  SPEAKER_03: Yes, I know.
• 1:17:35
  SPEAKER_03: But yeah, I mean, yeah, I'm a I am a cook.
• 1:17:38
  SPEAKER_04: You can't ask Meta about the food, the the food uh groups anymore, because it's all been changed, and I don't think she's got the update on that one.
• 1:17:47
  SPEAKER_03: Well, what is it?
• 1:17:48
  SPEAKER_03: They just said you can have some alcohol for breakfast, so bourbon lovers.
• 1:17:54
  SPEAKER_04: No, he he did not say have he said he said as far as consumption of alcohol in in small whatever, that he said, but we're we're not saying you can have it for breakfast.
• 1:18:08
  SPEAKER_04: He said no.
• 1:18:10
  SPEAKER_03: And then he clarified on Twitter that brunch is not breakfast.
• 1:18:16
  SPEAKER_04: That's awesome.
• 1:18:18
  SPEAKER_03: Because people were like, so I can't have a mimosa, and he was like, guys, brunch is not breakfast.
• 1:18:27
  SPEAKER_04: Yeah, that's pretty funny.
• 1:18:30
  SPEAKER_04: All right, all right.
• 1:18:32
  SPEAKER_03: What's the I gave it a four?
• 1:18:34
  SPEAKER_03: What's the final one?
• 1:18:36
  SPEAKER_04: Finish.
• 1:18:39
  SPEAKER_04: I'll go first for finish because finish is your most difficult categories.
• 1:18:45
  SPEAKER_04: Okay, so this finish is long.
• 1:18:49
  SPEAKER_04: I mean, I think when the podcast's over, and if I stop drinking completely right now, when I go up, I'll still be tasting some of this.
• 1:18:57
  SPEAKER_04: The finish is because the body's so strong, I really think the finish just goes on forever.
• 1:19:05
  SPEAKER_04: Oh my god.
• 1:19:06
  SPEAKER_04: It's vanilla, it does, it's vanilla, there's a and vanilla and cherry, a little bit of the cherry, and a little bit of the oak, but nothing, it's sweet, it's a sweet finish.
• 1:19:23
  SPEAKER_04: So it's kind of like the finish is like cave hill finish, really long, like what you expect bourbon to taste like, but it's just a little bit sweeter than it's got the vanilla in there, and honestly, this is what I look for in a finish.
• 1:19:43
  SPEAKER_04: So I will give this finish for me a five.
• 1:19:52
  SPEAKER_04: This is this revisit, there's no way we we initially on the nose.
• 1:20:01
  SPEAKER_04: You gave it a three.
• 1:20:02
  SPEAKER_04: Did I give it a four or a three?
• 1:20:04
  SPEAKER_03: I've been only keeping track of my own.
• 1:20:06
  SPEAKER_03: I'm sorry.
• 1:20:08
  SPEAKER_03: You gave it a four for the nose.
• 1:20:10
  SPEAKER_03: You gave it a perfect for the nose.
• 1:20:12
  SPEAKER_04: Yeah, because I found the little sweet spot.
• 1:20:14
  SPEAKER_03: And then you gave it a you gave it four, five, four is currently.
• 1:20:18
  unknown: Five.
• 1:20:19
  SPEAKER_04: Four?
• 1:20:20
  SPEAKER_04: Because you gave it a five, four, five.
• 1:20:22
  SPEAKER_04: So I gave it an eighteen.
• 1:20:24
  SPEAKER_03: Okay, you remember that number.
• 1:20:26
  SPEAKER_04: I won't.
• 1:20:27
  SPEAKER_03: I think.
• 1:20:29
  SPEAKER_03: What is your favorite of these four categories?
• 1:20:32
  SPEAKER_03: What is your favorite category?
• 1:20:34
  SPEAKER_04: Me?
• 1:20:34
  SPEAKER_03: Yeah.
• 1:20:36
  SPEAKER_04: My favorite category is absolutely taste.
• 1:20:39
  SPEAKER_04: My second favorite is body.
• 1:20:42
  SPEAKER_03: Well, I was guessing what's your least favorite?
• 1:20:45
  SPEAKER_04: My least favorite?
• 1:20:47
  SPEAKER_03: Of the four.
• 1:20:48
  SPEAKER_03: I mean, you gotta have one.
• 1:20:50
  SPEAKER_04: My least favorite is nose.
• 1:20:52
  SPEAKER_03: See, I think that's where we're we're a little bit different.
• 1:20:55
  SPEAKER_04: The reason why I've tasted bourbons that the nose is was fantastic or shit, and then the the taste was either shit or fantastic.
• 1:21:09
  SPEAKER_04: Like, like they were off, okay?
• 1:21:12
  SPEAKER_04: So for me, I drink, you drink it, and what it smells like, it's nice, but it's not important.
• 1:21:23
  SPEAKER_04: Because if it if it if it smells good and tastes bad, I'm not gonna buy it again.
• 1:21:30
  SPEAKER_04: If it if it smells bad and tastes good, I will buy it again.
• 1:21:34
  SPEAKER_03: Well, this is the thing is that I think this is where we disagree a little bit, because I think my least favorite is finish.
• 1:21:43
  unknown: I
• 1:21:44
  SPEAKER_03: I don't like it sticking around for way too long.
• 1:21:49
  SPEAKER_04: But at the same time.
• 1:21:51
  SPEAKER_03: No, it's a thing, but this is this is why I'm saying this.
• 1:21:54
  SPEAKER_03: Why?
• 1:21:55
  SPEAKER_04: Why?
• 1:21:55
  SPEAKER_04: Why would you okay?
• 1:21:56
  SPEAKER_04: So let's just say you have this fantastic.
• 1:21:59
  SPEAKER_03: This is too hot for what my palate.
• 1:22:01
  SPEAKER_03: This is too hot.
• 1:22:02
  SPEAKER_03: So when it stays around more, it you could watch my face back at the podcast.
• 1:22:07
  SPEAKER_03: I'm like, like, get this out of my mouth already.
• 1:22:11
  SPEAKER_03: Like, I like the taste, but it's still too hot.
• 1:22:14
  SPEAKER_03: And it's just, it feels not burning, is not the right thing, but it feels no.
• 1:22:19
  SPEAKER_04: I get it.
• 1:22:20
  SPEAKER_04: No, I understand what you're saying.
• 1:22:22
  SPEAKER_03: And I would say that when I've like this, yeah.
• 1:22:24
  SPEAKER_03: I'm gonna I'm giving it a I'm gonna give it a three for the finish.
• 1:22:29
  unknown: Okay.
• 1:22:30
  SPEAKER_03: I got my gong.
• 1:22:31
  SPEAKER_04: You do.
• 1:22:32
  SPEAKER_03: But that's all but I'm not saying it's a bad finish if you like long finishes.
• 1:22:37
  SPEAKER_03: If you like a long finish, if you like that flavor to stay in your mouth all the way through, I agree.
• 1:22:42
  SPEAKER_03: And if you could take the 126 barrel strength, right?
• 1:22:45
  SPEAKER_03: Barrel strength, okay.
• 1:22:47
  SPEAKER_04: So think of it this way.
• 1:22:49
  SPEAKER_04: So going forward, if you're if you're somebody of go ahead.
• 1:22:57
  SPEAKER_03: I'm letting you talk.
• 1:22:58
  SPEAKER_04: If you're somebody of wealth, no, you're not letting me talk, but I was gonna interrupt you every single time.
• 1:23:08
  SPEAKER_04: If you're somebody of wealth, because you've got two in there so far, and you buy a bottle that's very expensive, and then you drink it, and it finishes, you love what it tastes like, and then you taste it past.
• 1:23:24
  SPEAKER_03: Well, and that's I agree, but finish is very important.
• 1:23:29
  SPEAKER_03: You have A, an older tongue, so you're tasting less than I am, just like scientifically.
• 1:23:35
  SPEAKER_03: And B, you've drank way more bourbon than me, so you're also tasting much more than I am.
• 1:23:42
  SPEAKER_03: Yeah, in my journey, there's definitely, I would say So I'm just I'm just as as a as the young bourbon drinker, the fairly new, I mean, for God's sakes, what has it been?
• 1:23:52
  SPEAKER_03: Two years?
• 1:23:55
  SPEAKER_03: I've only been drinking for maybe two years.
• 1:23:57
  SPEAKER_03: Before that, I was I my favorite thing was gin, which has practically no finish most of the time.
• 1:24:04
  SPEAKER_04: Gin has just nasty finish.
• 1:24:07
  SPEAKER_03: See, that yeah.
• 1:24:08
  SPEAKER_04: I mean, I taste I taste I taste a Christmas tree when I'm puking three hours later.
• 1:24:14
  SPEAKER_03: So I mean what Walker says, puts it in very good words, that if you like the finish, then it adds to the experience, but a bad slash spicy finish numbs your tongue, and this is a ton number for me.
• 1:24:28
  SPEAKER_04: A tom number?
• 1:24:33
  SPEAKER_04: Okay, that's a tongue number.
• 1:24:35
  SPEAKER_04: It's the first time I've heard that one.
• 1:24:37
  SPEAKER_03: Yeah, a tongue number.
• 1:24:41
  SPEAKER_03: Number number?
• 1:24:42
  SPEAKER_03: Wait, a tongue number, number.
• 1:24:50
  SPEAKER_04: Yeah, back off.
• 1:24:52
  SPEAKER_05: You did it now.
• 1:24:53
  SPEAKER_05: You tongue me bad.
• 1:24:55
  SPEAKER_05: I can't feel anymore.
• 1:24:59
  SPEAKER_04: What the hell?
• 1:25:00
  SPEAKER_04: You trying to get me in trouble?
• 1:25:02
  SPEAKER_03: Well, I'm I'm perfectly fine.
• 1:25:04
  SPEAKER_03: I know a straight line.
• 1:25:06
  SPEAKER_04: Z XYWQRTS Wait, wait, said every every driver ever pulled over for a DUI.
• 1:25:17
  SPEAKER_04: Let me walk a straight line.
• 1:25:24
  SPEAKER_04: Anyways.
• 1:25:26
  SPEAKER_04: Okay, so what's your total?
• 1:25:29
  SPEAKER_03: After the three.
• 1:25:30
  SPEAKER_03: I don't know if I can do math right now.
• 1:25:33
  SPEAKER_03: What's six plus eight?
• 1:25:36
  SPEAKER_04: Fourteen.
• 1:25:37
  SPEAKER_03: My total is fourteen.
• 1:25:40
  SPEAKER_04: My total is eighteen.
• 1:25:41
  SPEAKER_04: That puts it a sixteen of eighteen.
• 1:25:43
  SPEAKER_03: Can I give it a fifteen?
• 1:25:47
  SPEAKER_03: Because I want to go back and give the nose a but up up.
• 1:25:52
  SPEAKER_03: Can I give one?
• 1:25:54
  SPEAKER_03: I got it.
• 1:25:54
  SPEAKER_03: I got it.
• 1:25:55
  SPEAKER_03: I got it.
• 1:25:56
  SPEAKER_03: Don't worry.
• 1:25:56
  SPEAKER_03: Okay.
• 1:25:57
  SPEAKER_04: So you want to give a half just to be a dick.
• 1:26:01
  SPEAKER_03: I want to give a full one.
• 1:26:03
  SPEAKER_04: 15 out of 8.
• 1:26:04
  SPEAKER_04: 15 out of 18, sure.
• 1:26:06
  SPEAKER_04: That's fine.
• 1:26:06
  SPEAKER_04: Give that little but up up.
• 1:26:08
  SPEAKER_03: I feel wrong.
• 1:26:08
  SPEAKER_03: A 14 out of 18 doesn't feel right for how the experience I had.
• 1:26:12
  SPEAKER_04: Okay.
• 1:26:17
  SPEAKER_04: But up up.
• 1:26:19
  unknown: But up up.
• 1:26:20
  SPEAKER_04: There you go.
• 1:26:21
  SPEAKER_04: Anyways.
• 1:26:22
  SPEAKER_04: So that it means that we gave it a 16 and a half out of 18.
• 1:26:28
  SPEAKER_04: So there you go.
• 1:26:29
  SPEAKER_04: That is our old Louisville barrel bottle breakdown for tonight of the revisited bottle.
• 1:26:38
  SPEAKER_04: What?
• 1:26:40
  SPEAKER_03: I'm just adding hype.
• 1:26:41
  SPEAKER_04: I'm trying to hype you up too.
• 1:26:43
  SPEAKER_04: Kentucky tea.
• 1:26:44
  SPEAKER_04: I won't next time.
• 1:26:45
  SPEAKER_04: Bookers.
• 1:26:46
  SPEAKER_04: No, I didn't know.
• 1:26:47
  SPEAKER_04: I thought you, I thought you were like, never mind.
• 1:26:50
  SPEAKER_04: I have no idea.
• 1:26:51
  SPEAKER_04: There was some Indian shit going on or whatever.
• 1:26:55
  SPEAKER_04: There you go.
• 1:26:56
  SPEAKER_04: Anyways.
• 1:27:00
  SPEAKER_04: So I'm going to give it a little bit of water now.
• 1:27:03
  SPEAKER_03: I I gave I poured, I had a little melted ice in here that I gave it water.
• 1:27:07
  SPEAKER_04: So if you at if you add water and it's 126 and you like do 50-50, that drops it down to 63.
• 1:27:17
  SPEAKER_04: So you'd want to put a quarter and keep it like 90.
• 1:27:21
  SPEAKER_04: Just ratios.
• 1:27:22
  SPEAKER_04: Anyways, so here's the questions.
• 1:27:26
  SPEAKER_04: Everybody out there, what bottle you re what bottle have you regretted opening?
• 1:27:34
  SPEAKER_04: I mean, you opened it.
• 1:27:36
  SPEAKER_03: It could be from yeah, drinking too much of it.
• 1:27:40
  SPEAKER_04: Or regret opening it because it was it's a good bottle, but you opened it.
• 1:27:46
  SPEAKER_04: Is there anybody that anybody that's got that where they regretted opening a bottle?
• 1:27:55
  SPEAKER_04: Alright.
• 1:27:56
  SPEAKER_04: We'll wait for that.
• 1:27:58
  SPEAKER_03: And I'm willing to take all regrets.
• 1:28:01
  SPEAKER_03: I'll bear those burdens for you guys.
• 1:28:03
  SPEAKER_04: Matt, Matt, Matt Lysens, like, I love it when it ends in a half.
• 1:28:08
  SPEAKER_03: This is why I added the Hudappa, because it's for you, Matt.
• 1:28:11
  SPEAKER_03: I added it for you.
• 1:28:17
  SPEAKER_04: Adding the water on this one made it oakier.
• 1:28:24
  SPEAKER_03: A lot oakier.
• 1:28:24
  SPEAKER_03: I was gonna talk to you about that.
• 1:28:25
  SPEAKER_03: I thought at first it was my ice cube.
• 1:28:28
  SPEAKER_04: So, Randy, Randy, why do you why do you regret opening regret opening the double eagle very rare?
• 1:28:37
  SPEAKER_04: Alright.
• 1:28:38
  SPEAKER_04: I appreciated it too.
• 1:28:39
  SPEAKER_04: We got to taste that.
• 1:28:41
  SPEAKER_04: That was something, I mean, and then Matt Lisen said he regretted opening his malort.
• 1:28:49
  unknown: Screw that.
• 1:28:50
  unknown: Is it malort?
• 1:28:51
  SPEAKER_04: Oh my god, malort.
• 1:28:53
  SPEAKER_04: No, it's malort.
• 1:28:54
  SPEAKER_04: Malort is distilled spirit that's that's well known in in frickin' Chicago that tastes, at first it has like a little bit of a sweet taste, and then it tastes like vomit.
• 1:29:08
  SPEAKER_04: And it's so horrible.
• 1:29:10
  SPEAKER_04: So he he regrets opening the Melort because it tastes so bad.
• 1:29:15
  SPEAKER_03: I I can I tell a little funny anecdote about Melore Malort.
• 1:29:20
  SPEAKER_03: My my first experience probably to this world was with Malort, not drinking it, but the YouTubers I watched as a kid did challenges where if you failed, your punishment was a shot of Malort.
• 1:29:36
  SPEAKER_03: As the punishment for failing.
• 1:29:39
  SPEAKER_04: That is a punishment.
• 1:29:40
  SPEAKER_04: I swear to God, it is.
• 1:29:42
  SPEAKER_03: Is it is it worse?
• 1:29:44
  SPEAKER_04: No, it's horrible.
• 1:29:46
  SPEAKER_04: I had it.
• 1:29:47
  SPEAKER_04: I had it, oh God, way worse.
• 1:29:50
  SPEAKER_04: Oh my god.
• 1:29:51
  SPEAKER_04: It's way worse.
• 1:29:52
  SPEAKER_04: It's it's a very uncomfortable experience, honestly.
• 1:29:57
  SPEAKER_04: And I had it first.
• 1:29:59
  SPEAKER_04: We all drank it when I was moonshining with Alan Bishop.
• 1:30:02
  SPEAKER_04: We he had a whole group of people.
• 1:30:05
  SPEAKER_04: It was documented at the Alan Bishop experience, but someone brought Malart, so we all tasted it.
• 1:30:10
  SPEAKER_04: It was horrible.
• 1:30:12
  SPEAKER_04: And so then I was at Kentucky Bourbon Festival, not this year, but the year before.
• 1:30:17
  SPEAKER_04: And let's see.
• 1:30:20
  SPEAKER_04: Let me come on.
• 1:30:22
  SPEAKER_04: Oh my God.
• 1:30:24
  SPEAKER_04: How can I have this?
• 1:30:28
  SPEAKER_03: The answer is you drink too much.
• 1:30:30
  SPEAKER_04: No, no, it is not.
• 1:30:32
  SPEAKER_04: It's like the name thing at this is just getting ridiculous.
• 1:30:35
  SPEAKER_04: It's he's been a part of the podcast forever.
• 1:30:42
  SPEAKER_04: Oh God, I can't believe that I'm having this.
• 1:30:46
  SPEAKER_04: Well, there goes the story.
• 1:30:47
  SPEAKER_04: Screw that.
• 1:30:48
  SPEAKER_04: I'm done.
• 1:30:50
  SPEAKER_04: Martin Duffy.
• 1:30:51
  SPEAKER_04: There it is.
• 1:30:52
  SPEAKER_04: Martin Duffy, the Glenn Karen glass specialist.
• 1:30:55
  SPEAKER_04: He's the North American Glenn Karen glass representative that sells these Glen Kairons to us.
• 1:31:03
  SPEAKER_04: He's been on the podcast.
• 1:31:04
  SPEAKER_04: He knows Scotch and Irish whiskey.
• 1:31:07
  SPEAKER_04: He lives in Chicago.
• 1:31:08
  SPEAKER_04: I met him early on, but he we were at Kentucky Bourbon Festival two years ago, and he made me do a shot of Malort with him right there at Mr.
• 1:31:19
  SPEAKER_04: Tubbs at the bar across the bar.
• 1:31:21
  SPEAKER_04: I tried to get out of it.
• 1:31:23
  SPEAKER_04: Like, I'm like, no, no, no.
• 1:31:25
  SPEAKER_04: All of a sudden there's a shot there, and I told him I would only do it if he did it.
• 1:31:29
  SPEAKER_04: So we both did it, and we both were uncomfortable.
• 1:31:32
  SPEAKER_04: So there you go.
• 1:31:32
  SPEAKER_04: That's a malort story.
• 1:31:34
  SPEAKER_03: What is that?
• 1:31:34
  SPEAKER_03: That is my my first drink, or not my first drink.
• 1:31:38
  SPEAKER_03: My first drink ever, legally, was at a bar at in Kent, Ohio.
• 1:31:44
  SPEAKER_03: It was a bullet old fashion a bullet.
• 1:31:48
  SPEAKER_03: It was bullet old fashioned, I believe.
• 1:31:52
  SPEAKER_03: Is that right?
• 1:31:53
  SPEAKER_03: Does that sound right?
• 1:31:56
  SPEAKER_04: A bullet old fashioned?
• 1:31:57
  SPEAKER_04: Yes.
• 1:31:58
  SPEAKER_03: Yes.
• 1:31:58
  SPEAKER_03: At one of the bars.
• 1:31:59
  SPEAKER_03: But then the next bar I went to.
• 1:32:01
  SPEAKER_03: Do you know what a Gracian urn is?
• 1:32:06
  SPEAKER_04: No.
• 1:32:07
  SPEAKER_03: It is the free shot the bar gives you.
• 1:32:10
  SPEAKER_03: And it is some sort of like it's it's some sort of clear, either like I think it's clear tequila.
• 1:32:18
  SPEAKER_03: Some s I don't remember what the brand was.
• 1:32:20
  SPEAKER_03: And then you put they drop in.
• 1:32:27
  SPEAKER_03: Kalua.
• 1:32:28
  SPEAKER_03: And it curdles as it drops in.
• 1:32:34
  SPEAKER_03: And then you take that.
• 1:32:35
  SPEAKER_03: And then it's a little light up tray, and you take that.
• 1:32:37
  SPEAKER_03: It was the worst thing I've ever tasted in my life.
• 1:32:39
  SPEAKER_03: Taste of like cigarettes and milk.
• 1:32:41
  SPEAKER_04: Not as bad as the cutty shark, huh?
• 1:32:44
  SPEAKER_03: I actually think it's worse than the cutty shark.
• 1:32:46
  SPEAKER_03: What?
• 1:32:46
  SPEAKER_04: Okay, cigarettes and milk as opposed to urine and cigarettes.
• 1:32:50
  SPEAKER_03: No, no, no, no.
• 1:32:51
  SPEAKER_03: I would gladly take urine over milk any day.
• 1:32:54
  SPEAKER_03: And in a drink.
• 1:32:56
  SPEAKER_03: Because all beer tastes like this.
• 1:32:59
  SPEAKER_03: And I had I love that.
• 1:33:01
  SPEAKER_03: So it's it's fine.
• 1:33:02
  SPEAKER_03: But no, it was it actively like curdled my stomach.
• 1:33:06
  SPEAKER_04: Okay.
• 1:33:07
  SPEAKER_03: And it ruined the night because I was having a great night.
• 1:33:10
  SPEAKER_03: And then there are like the clearly the bartenders in a college town are like, oh yeah, here's the shot for you.
• 1:33:16
  SPEAKER_04: All right.
• 1:33:17
  SPEAKER_03: My first drink was the bullet.
• 1:33:19
  SPEAKER_04: Okay.
• 1:33:20
  SPEAKER_04: Um, so we've got Walker said he regretted not opening a larceny barrel proof, which burst when the air conditioning in his truck went out and he lost half of the bottle.
• 1:33:35
  SPEAKER_04: Still trying to think of what I've given away because I didn't like it.
• 1:33:40
  SPEAKER_04: And then Eric Bowler says Jack Daniel Sinatra Sentry.
• 1:33:46
  SPEAKER_04: Is Sinatra Sentry different than just Sinatra?
• 1:33:49
  SPEAKER_04: Because he said for the Sentry I'd have to mortgage my house to buy another one.
• 1:33:55
  SPEAKER_03: It's a it's a how expensive is that bottle then?
• 1:33:59
  SPEAKER_04: Yeah.
• 1:34:00
  SPEAKER_04: I thought the same thing, Matt.
• 1:34:02
  SPEAKER_03: Yeah, I can imagine it's a cement mixer.
• 1:34:07
  SPEAKER_04: Oh, so the drink you had, Matt, Matt and Eric are saying it's called a cement mixer.
• 1:34:13
  SPEAKER_03: It probably could.
• 1:34:14
  SPEAKER_03: I mean, I'll I'll just Google uh Greish shouldn't earn drink.
• 1:34:24
  SPEAKER_04: So the bottle you regret not opening sooner, like you should have opened it right away.
• 1:34:29
  SPEAKER_04: I'll give you that bottle right off the bat.
• 1:34:32
  SPEAKER_04: It was Old Forester Statesman.
• 1:34:36
  SPEAKER_04: No, that one and the old Forester Statesman.
• 1:34:40
  SPEAKER_04: That one, I wish uh we had that, and it was just pure banana.
• 1:34:45
  SPEAKER_04: And then the other bottle was we did a Luca Mariano barrel pick with, and that was our first ever Scotchy Bourbon Boys barrel pick that we were on.
• 1:34:54
  SPEAKER_04: And Super Nash was there, I was there, Randy Prassey was there, Macaulay Minton was there.
• 1:35:02
  SPEAKER_04: I mean, it was just a great time.
• 1:35:05
  SPEAKER_04: It was raining and everything, but we did that barrel pick, and the Justins from Justin's House of Bourbon weren't happy with what was going on as far as the politics that was going on at the time with the Kentucky Bourbon Festival.
• 1:35:17
  SPEAKER_04: And that bottle I picked up and I did not open it.
• 1:35:21
  SPEAKER_04: And Xavier, who used to be on this podcast, opened his bottle, and I it's it tasted like French toast.
• 1:35:33
  SPEAKER_04: It was 10 times better than what happened at that pick, and it was so good.
• 1:35:38
  SPEAKER_04: And then I I believe I still have a little bit left of that pick.
• 1:35:44
  SPEAKER_04: And so we're talking about revisiting things, right?
• 1:35:48
  SPEAKER_04: Let's see if I can revisit it.
• 1:35:53
  SPEAKER_04: 2020.
• 1:35:54
  SPEAKER_04: What's that?
• 1:35:55
  SPEAKER_04: What is it?
• 1:35:58
  SPEAKER_04: It's yellow stone.
• 1:36:01
  SPEAKER_04: There it is.
• 1:36:02
  SPEAKER_04: There's a Luca.
• 1:36:03
  SPEAKER_04: Nope, that's a different Luca Mariano.
• 1:36:08
  SPEAKER_04: I wonder.
• 1:36:15
  SPEAKER_04: So what are you doing right now?
• 1:36:18
  SPEAKER_03: Sorry, I'm asking my AI if it can tell me what a Grecian urn is.
• 1:36:24
  SPEAKER_03: And I gave it the bar name at Kent, Ohio.
• 1:36:28
  SPEAKER_04: Hey Metta.
• 1:36:31
  SPEAKER_04: Hey Meta, what is a Grecian urn?
• 1:36:34
  SPEAKER_03: Oh, I found it.
• 1:36:35
  SPEAKER_03: So don't need that.
• 1:36:36
  SPEAKER_03: It's it's tequila and Irish cream, and that's it.
• 1:36:40
  SPEAKER_03: Other places call it an Irish cactus.
• 1:36:44
  SPEAKER_04: There we go.
• 1:36:45
  SPEAKER_04: Okay.
• 1:36:45
  SPEAKER_03: Um it.
• 1:36:50
  SPEAKER_04: It sucks.
• 1:36:52
  SPEAKER_04: Alright, so then it's terrible.
• 1:36:56
  SPEAKER_04: So the bottle you regret not opening sooner.
• 1:37:00
  SPEAKER_04: Open bottle you're committing to finish next.
• 1:37:03
  SPEAKER_04: So what's your next open bottle that you're gonna finish?
• 1:37:07
  SPEAKER_03: Whichever one I grab out of there, honestly.
• 1:37:10
  SPEAKER_04: And then the last thing is before we wrap up, is the worst shelf space offender.
• 1:37:19
  SPEAKER_03: What, my 750?
• 1:37:22
  SPEAKER_03: No, no, 750.
• 1:37:23
  SPEAKER_03: What is it?
• 1:37:23
  SPEAKER_03: A liter and a half knob knob creek.
• 1:37:27
  SPEAKER_04: Why is that an offender?
• 1:37:29
  SPEAKER_04: It's not a bad offender.
• 1:37:30
  SPEAKER_04: I mean, it's something that the shelf space space though.
• 1:37:34
  SPEAKER_03: No, the offender would be takes up like two bottles worth of space.
• 1:37:40
  SPEAKER_04: There's no re that's a good thing, but at the same time, there's no empty.
• 1:37:44
  SPEAKER_04: You don't like oh, then it really is a shelf space offender.
• 1:37:48
  SPEAKER_03: I just like it because it's a big bottle of knob.
• 1:37:53
  SPEAKER_04: There you go.
• 1:37:55
  SPEAKER_04: My what is my worst?
• 1:37:58
  SPEAKER_04: I would say mine worst shelf space offender is will it pot still?
• 1:38:03
  SPEAKER_04: It's a beautiful bottle, it looks like a pot.
• 1:38:05
  SPEAKER_04: Have you ever seen it?
• 1:38:07
  SPEAKER_04: No, I have not.
• 1:38:08
  SPEAKER_04: I will show it to you.
• 1:38:10
  SPEAKER_04: I used to be attached to microphones and speakers, but I'm not no more, so I can just go over here and grab it.
• 1:38:17
  SPEAKER_04: This takes up space on everybody's bar.
• 1:38:22
  SPEAKER_03: Yes.
• 1:38:22
  SPEAKER_03: Also, to comment on Eric, Irish cream and lime juice would probably taste delicious.
• 1:38:32
  SPEAKER_03: But it was specifically tequila.
• 1:38:36
  SPEAKER_03: And the Irish cream curdled in the tequila, so it had no good flavors.
• 1:38:42
  SPEAKER_03: It was a shot determined to hurt the oh, you want your free birthday drink because you just turned 21 in a college town?
• 1:38:52
  SPEAKER_03: Well, here's this absolutely disgusting look up Irish Cactus, is what it's called.
• 1:39:00
  SPEAKER_04: So he said, Did you read about what he said the cement cement mixer?
• 1:39:04
  SPEAKER_04: Yeah.
• 1:39:05
  SPEAKER_03: Yeah, curdles and lumpy.
• 1:39:06
  SPEAKER_03: But this is again, it was curdled and lumpy too, but it didn't taste sweet at all.
• 1:39:12
  SPEAKER_03: There was no sweetness.
• 1:39:14
  SPEAKER_03: It was an ashtray, which is why I know it was tequila.
• 1:39:18
  SPEAKER_03: But they don't tell you.
• 1:39:19
  SPEAKER_03: And then and then do I know why do I know the story of my second shot was my second free shot?
• 1:39:26
  SPEAKER_04: What was your second free shot?
• 1:39:28
  SPEAKER_03: How how vulgar am I let me be on this if it's a name of a shot you get?
• 1:39:33
  SPEAKER_04: Whatever.
• 1:39:34
  SPEAKER_04: We're into this over an hour.
• 1:39:35
  SPEAKER_04: You can say whatever the fuck you want.
• 1:39:38
  SPEAKER_03: It was a blowjob shot.
• 1:39:41
  SPEAKER_04: That's really that's even gross.
• 1:39:43
  SPEAKER_04: Jordan Jordan says he's having Woodford with his barbecued ribs, so there you go.
• 1:39:49
  SPEAKER_03: But okay, so yes, so we're not gonna spend time on but it was it was a big wheel, and you spun the wheel on whatever it landed on, and that was the uh yeah.
• 1:39:58
  SPEAKER_04: Eric says it's Irish cream and lime juice to make the texture taste curdled.
• 1:40:04
  SPEAKER_03: Yeah, but the texture, sure, I could deal with I love cottage cheese.
• 1:40:08
  SPEAKER_03: Actually, pour me a cement mixer right now.
• 1:40:11
  SPEAKER_03: I put down that.
• 1:40:12
  SPEAKER_03: But you put you put some ash, you put some some some uh tequila in there, and no.
• 1:40:21
  SPEAKER_04: So what do we take?
• 1:40:23
  SPEAKER_04: Go ahead.
• 1:40:24
  SPEAKER_04: Sorry, go ahead.
• 1:40:24
  SPEAKER_03: Oh, I was gonna say, I think wood for a barbecue would taste delicious.
• 1:40:28
  SPEAKER_04: Yeah, I do too.
• 1:40:29
  SPEAKER_03: Um what is what is better than barbecue and bourbon that just goes together perfectly like yeah, yep, and thanks to Eric for that first ever super chat.
• 1:40:44
  SPEAKER_04: I I feel special now.
• 1:40:47
  SPEAKER_04: Also, so to wrap, what what what what what do we take away from this?
• 1:40:54
  SPEAKER_04: Okay, first, drink what you love.
• 1:40:57
  SPEAKER_04: That's that's always a that's always it doesn't matter what other people think.
• 1:41:01
  SPEAKER_04: If you love it, drink it.
• 1:41:03
  SPEAKER_04: Share more, hoard less.
• 1:41:05
  SPEAKER_04: Try not to hoard, you know, because that's what it is.
• 1:41:08
  SPEAKER_03: If you don't think you can finish that bottle, just kill it.
• 1:41:12
  SPEAKER_04: The bottle kill day.
• 1:41:14
  SPEAKER_04: Once, yeah.
• 1:41:15
  SPEAKER_04: Revisit before you replace.
• 1:41:20
  SPEAKER_04: So, you know, that's where we're going.
• 1:41:22
  SPEAKER_04: Now, our next episode.
• 1:41:24
  SPEAKER_04: Our next episode is going to be with Whiskey Doctor.
• 1:41:28
  SPEAKER_04: You're more than welcome to join us on that one, Nobs.
• 1:41:31
  SPEAKER_04: It's next Tuesday.
• 1:41:33
  SPEAKER_04: And that one will be we'll be drinking.
• 1:41:36
  SPEAKER_04: Uh I'm looking for what Randy, Randy should be able to.
• 1:41:39
  SPEAKER_04: Anything.
• 1:41:45
  SPEAKER_04: So we will be drinking uh whiskey of the world.
• 1:41:49
  SPEAKER_04: I believe I'm looking for the sample they talked about, but there's three samples that I know I have, but I'm hoping to be able to find the one sample.
• 1:41:58
  SPEAKER_04: But we'll have info on that.
• 1:41:59
  SPEAKER_04: We'll taste it.
• 1:42:00
  SPEAKER_04: It will be something other than bourbon or American whiskey with the whiskey doctor.
• 1:42:06
  SPEAKER_04: And then remember we're here every Tuesday and Thursday nights, 8 30 p.m.
• 1:42:14
  SPEAKER_04: Eastern Standard Time.
• 1:42:16
  SPEAKER_04: Check us out.
• 1:42:17
  SPEAKER_04: www.scotchybourbonboys.com.
• 1:42:19
  SPEAKER_04: For all things Scotchy Bourbon Boys, make sure that you listen or listen to us on or watch us on Facebook, YouTube, Instagram, X, and TikTok.
• 1:42:32
  SPEAKER_04: Also, we're on Apple, iHeart, Spotify, and any other podcast formats.
• 1:42:38
  SPEAKER_04: But whether you listen to us or like watch us, make sure that you become a member.
• 1:42:43
  SPEAKER_04: Leave good feedback.
• 1:42:45
  SPEAKER_04: Those Apple and iHeart five-star reviews work out great.
• 1:42:50
  SPEAKER_04: Make sure you go there, do that for us.
• 1:42:52
  SPEAKER_04: And then also you can follow us and join Patreon.
• 1:42:57
  SPEAKER_04: The Patreon helps us out a lot, and there's a lot of good things on Patreon.
• 1:43:01
  SPEAKER_04: But remember, good bourbon equals good times with good friends and family.
• 1:43:08
  SPEAKER_04: And I stress family today.
• 1:43:10
  SPEAKER_04: Remember, drink responsibly.
• 1:43:13
  SPEAKER_04: Don't drink and drive.
• 1:43:15
  SPEAKER_04: And live your life uncut and unfiltered.
• 1:43:22
  SPEAKER_04: And we are going to oh, it's not library.
• 1:43:32
  SPEAKER_04: We are out.
• 1:43:38
  SPEAKER_04: Why isn't it playing?
• 1:44:18
  SPEAKER_06: How you play it out when you walk through that door.
• 1:44:27
  SPEAKER_06: One bottle, one drink, one ball, taste, taste of the whiskey.