Latest / The Scotchy Bourbon Boys / Inside Old Forester President’s Choice: Price, Proof, History, And Profile

Transcript

Inside Old Forester President’s Choice: Price, Proof, History, And Profile · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_04: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_04: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_04: The McCalone Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbons, and also rye and wheat whiskey.
• 1:28
  SPEAKER_04: The Mixalone brand is easy to stick.
• 1:31
  SPEAKER_04: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 3:06
  SPEAKER_04: Well, at least in the Zoom house.
• 3:11
  SPEAKER_04: Well, and and back in your house, at least, right?
• 3:14
  SPEAKER_03: Absolutely.
• 3:15
  SPEAKER_03: And and and glad to be live.
• 3:19
  SPEAKER_04: That's we yeah, there for a while, man.
• 3:22
  SPEAKER_04: You got, you know, I when I when I get um cryptic messages from your wife, it's just kind of like a little bit scary, right?
• 3:33
  SPEAKER_04: And and uh, you know, it's everybody a little bit you knew you were due for this procedure.
• 3:40
  SPEAKER_04: You you didn't just but but you didn't know you were this due.
• 3:47
  SPEAKER_03: Yeah, it just it decided to uh kick in a week early and and decided, hey I'm gonna jump out of your chest.
• 3:56
  SPEAKER_03: And my heart was saying this.
• 3:58
  SPEAKER_03: And it's like oh no.
• 4:01
  SPEAKER_03: So emergency room I went, and then so it was like a week in the hospital before the blast.
• 4:09
  SPEAKER_03: But now that I've had it, uh I'm uh I'm like nine days uh past post-operation, and just want to let everybody know that man, I am just feeling good, doing great, and uh starting to get back to normal.
• 4:22
  SPEAKER_03: Still, like I say, just got a couple more weeks of uh light duty work and stuff like that, just uh to heal up and taking it easy.
• 4:32
  SPEAKER_04: Wonderful, wonderful.
• 4:34
  SPEAKER_04: And yeah, and he's gonna and Super Nash is gonna be back and he's gonna be better than ever because he's promised that he is going to, what would you say?
• 4:45
  SPEAKER_04: He is going to be a lot more reserved in his his vices.
• 4:53
  SPEAKER_04: His vices are going to he's going to control his vices.
• 4:58
  SPEAKER_03: And yeah, we're we're definitely gonna we're gonna cut those down uh to a lot more reasonable and respectable in the in the amounts as I was partaking.
• 5:12
  SPEAKER_04: So as Greg Schneider said, we have a lot more bourbon adventures to go through, and to do that experiences, yeah, right, and you can't drown in the bourbon or or get smoke inhalation from the cigars.
• 5:30
  SPEAKER_04: So, yes.
• 5:30
  SPEAKER_04: So you definitely you promise so that you could be my best friend for a while, right?
• 5:35
  SPEAKER_04: Because I don't want to lose my best friend, yeah.
• 5:38
  SPEAKER_04: All right, so there we go.
• 5:41
  SPEAKER_04: We're shooting it for at least 30 more years.
• 5:45
  SPEAKER_04: I don't know.
• 5:46
  SPEAKER_04: I can't, I would not want 30 more years.
• 5:49
  SPEAKER_04: No, that's hell no.
• 5:51
  SPEAKER_04: You wouldn't want 30 more years.
• 5:53
  SPEAKER_04: No, do you yes, but but but but when the at the end of those 30 years, what are we gonna be doing?
• 5:59
  SPEAKER_04: Pushing the recliners next to each other in the old age home, we just decide we're gonna stay in home.
• 6:05
  SPEAKER_04: Well, that's the thing, dude.
• 6:06
  SPEAKER_04: You know how some people we just have to pick the same old age homes if we're you know, because there's no way in 30 years that we're gonna be even our knees.
• 6:16
  SPEAKER_04: Well, I suppose our knees will all and elbows will all be replaced, right?
• 6:22
  SPEAKER_03: That's why I've been practicing for the last 20 years on the mobility carts about to be going with my brother to all these car shows and stuff.
• 6:31
  SPEAKER_03: Uh well got a lot of things to show you and tricks to show you when it comes to the mobility cars.
• 6:38
  SPEAKER_04: Well, it was speaking of that, there's some a little bit, it's it's like you said your brother Marshall, and we're all saying you know, we we all I want to say a prayer, and maybe when Randy comes on later, we can pray because he's had a rough time with it, right?
• 6:54
  SPEAKER_03: Yes, and he just just yesterday, like I said, uh I called you and told you, but even after removing the kidney, he was hoping that you know that would be one and done, but they told him yesterday that today's blood systems every six weeks for the next year.
• 7:19
  SPEAKER_03: Which if he didn't take them, it would be a sixty six percent chance that it could come back.
• 7:26
  SPEAKER_03: If he does take them, it we'll cut it down a 33% chance that it could still come back on.
• 7:32
  SPEAKER_03: Okay.
• 7:33
  SPEAKER_03: Just keep my brother Marshall now for send your prayers, and like I say, he's he's my little brother, and like I say, he's he's he's still got a long time.
• 7:42
  SPEAKER_03: He needs to be here for us.
• 7:44
  SPEAKER_04: Yep, for sure.
• 7:45
  SPEAKER_04: Let's just pray that that treatment works for him.
• 7:48
  SPEAKER_04: I mean it gets him a better chance.
• 7:49
  SPEAKER_04: That's what it I mean, you're you he's now has he goes for go ahead.
• 7:57
  SPEAKER_03: Just prayers for him, because just talking with him again to today.
• 8:02
  SPEAKER_03: And it's pretty devastating to him.
• 8:04
  SPEAKER_03: And he's yeah, really depressed about it uh and all.
• 8:09
  SPEAKER_03: So just uh give him some uplift and prayers just for his his personal being and well-being.
• 8:18
  SPEAKER_03: Yeah, for sure.
• 8:20
  SPEAKER_04: Greatly appreciated to everybody.
• 8:22
  SPEAKER_04: Okay.
• 8:23
  SPEAKER_04: And then so tonight we're doing we're breaking down the old Forester President's Choice.
• 8:29
  SPEAKER_04: That's a bottle that Supernational, what's really unique about that bottle is that it was picked up in Ohio.
• 8:36
  SPEAKER_04: Usually that was a distillery release, that's their house brand.
• 8:40
  SPEAKER_04: And the fact that that got released, the rye and the bourbon, we'll go into it a little bit later.
• 8:45
  SPEAKER_04: And it is a very thought sought-after bottle.
• 8:49
  SPEAKER_04: I mean, you pick that up at the distillery and the and it's sold out day of.
• 8:54
  SPEAKER_04: I mean, it just goes.
• 8:56
  SPEAKER_04: And the price of it is not, it's not a cheap bottle.
• 9:00
  SPEAKER_04: But we'll, you know, we'll go into more detail.
• 9:03
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• 9:09
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• 9:31
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• 9:32
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• 9:41
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• 10:00
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• 10:16
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• 11:01
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• 11:28
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• 11:31
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• 11:36
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• 11:54
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• 11:57
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• 12:01
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• 12:04
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• 12:05
  SPEAKER_04: I love to watch podcasts and see all the super chats.
• 12:08
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• 12:10
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• 12:13
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• 12:23
  SPEAKER_05: Yeah, for sure.
• 12:23
  SPEAKER_03: And a lot of times, if we don't have the answer, there is a lot of people that are in the industry that are watching and checking us out all the time, and uh maybe they can come along and and help us out along with the answer too.
• 12:36
  SPEAKER_04: Yeah, along with Meta on my face.
• 12:39
  SPEAKER_04: That's my new assistant.
• 12:41
  SPEAKER_04: Yeah, she can help.
• 12:42
  SPEAKER_04: I mean, she she definitely is available.
• 12:45
  SPEAKER_04: Uh uh, and from time to time I lose her and I ask a question, but if there's a question, so like one of them, like we're gonna get into we're doing the president's club, that our president's choice.
• 12:56
  SPEAKER_04: And the president's choice, I don't know why I want to say president's club, but the president's choice is produced by Old Forester, which is Braun Foreman.
• 13:05
  SPEAKER_04: It's part of Old Forester's ultra-limited distillery-only release, which this particular bottle was not a distillery-only release.
• 13:16
  SPEAKER_04: It was released to the state of Ohio.
• 13:18
  SPEAKER_04: I don't know if it was released nationwide or Ohio got something special, but it was last year, it was really cool how we got this, but we'll go into that really quick.
• 13:31
  SPEAKER_03: This is barrel number 133.
• 13:34
  SPEAKER_04: All right.
• 13:35
  SPEAKER_04: It's selected personally by the Old Forester leadership team.
• 13:39
  SPEAKER_04: It's barrel proof, a single barrel expression.
• 13:43
  SPEAKER_04: It's bottled, unfiltered, and uncut at 100 proof, right?
• 13:48
  SPEAKER_04: I I'm pretty sure, right?
• 13:53
  SPEAKER_03: This is uh at uh 115.
• 13:59
  SPEAKER_04: Okay.
• 14:01
  SPEAKER_04: So when it first started out, it was one 115.40 proof.
• 14:05
  SPEAKER_04: Okay, there you go.
• 14:06
  SPEAKER_04: 115 proof.
• 14:08
  SPEAKER_04: Like it was distillery only, extremely limited quantities, and often sells out the same day.
• 14:13
  SPEAKER_04: This sold out pretty big.
• 14:15
  SPEAKER_04: This sold out, it was one of nine bottles.
• 14:17
  SPEAKER_04: I believe I was seventh in line.
• 14:19
  SPEAKER_04: So I had to go fairly early to my my place.
• 14:24
  SPEAKER_04: And at my place, it was crazy because they had the rye, they had the president's choice rye, and I was looking for the bourbon.
• 14:32
  SPEAKER_04: So I found another place that had it and was able to get in line so that I was able to get that.
• 14:37
  SPEAKER_04: And me and you decided that I would pick it up, you would do it, and then you would pour off some so we could do this podcast.
• 14:44
  SPEAKER_04: And it's very exciting, right?
• 14:47
  SPEAKER_03: So I'm already hitting the nose on it.
• 14:51
  SPEAKER_03: This nose is fantastic.
• 14:52
  SPEAKER_03: Oh, yes, well, I'm I had I hadn't even drank or sipped on any of mine since I poured that that bottom, that half a bottle out for you.
• 15:02
  SPEAKER_04: This one, this was pretty much full and put it on my shelf.
• 15:06
  SPEAKER_04: Full to right there.
• 15:08
  SPEAKER_04: And then I can't say that I haven't touched it.
• 15:11
  SPEAKER_04: And it's pretty, it's a it's so good.
• 15:14
  SPEAKER_04: It is a very, very good, and we are going to barrel bottle uh uh old Louisville whiskey company barrel bottle break down this in a little bit.
• 15:23
  SPEAKER_04: I'm gonna try something with Meta right now, see if she's there.
• 15:27
  SPEAKER_04: Hey Meta, are you there?
• 15:31
  unknown: Yes, I'm here.
• 15:32
  SPEAKER_00: How can I help you tonight?
• 15:34
  SPEAKER_04: So we are talking with everybody about the president's choice from Old Forester, and I had a question.
• 15:43
  SPEAKER_04: When was the original batch?
• 15:46
  SPEAKER_04: When was this presidential choice?
• 15:48
  SPEAKER_04: When did Old Forester start this process of the presidential choice?
• 16:03
  SPEAKER_04: Hey Meta, when did President Choice launch and start as a bourbon from Old Forester?
• 16:12
  SPEAKER_00: President's choice is a Canadian retailer that isn't a bourbon brand.
• 16:17
  SPEAKER_00: They do offer bourbon selections.
• 16:19
  SPEAKER_00: If you're looking for bourbon info, Scotty Bourbon Choice is your podcast.
• 16:24
  SPEAKER_04: Okay, thanks.
• 16:25
  SPEAKER_04: All right, so it's was 2018.
• 16:28
  SPEAKER_04: Is that what you was that what you got?
• 16:30
  SPEAKER_04: Is that was the first release of President's Choice?
• 16:33
  SPEAKER_03: And it was inspired by private single barrels offered in 1964 by former old Forrester president George Garvin Brown II.
• 16:42
  SPEAKER_04: Yeah, but yeah, he initially started Brown and Foreman.
• 16:47
  SPEAKER_04: Uh so it was honored, it honored George Garvin Garmin Brown, right?
• 16:53
  SPEAKER_04: That was his name.
• 16:54
  SPEAKER_04: Yeah, it honored him.
• 16:55
  SPEAKER_03: That's why this the president's choice was inspired by him when he was offering single barrels back in 1964, and then they did the president's choice to honor George Garvin Brown II.
• 17:09
  SPEAKER_04: Right, and I they for some reason two 2002 was the first batch that it was said, but you know, uh AI sometimes is not always right.
• 17:21
  SPEAKER_04: So you're you're picking up the first batch was 2018.
• 17:27
  SPEAKER_03: No.
• 17:29
  SPEAKER_03: Also, in June of 2025, the company expanded the reach of its old Forester President's choice bourbon by opening up availability to select retailers nationwide.
• 17:41
  SPEAKER_03: Notably, with this change of availability, the company also changed the age range of the barrels selected for this release.
• 17:49
  SPEAKER_03: Since its launch, the barrels used used were aged seven to twelve years.
• 17:54
  SPEAKER_03: However, going forward, the range of age of age barrel of barrel selected will be seven to nine years.
• 18:02
  SPEAKER_03: Alright, so this this particular one, barrel number 133, was aged for a 113 months.
• 18:14
  SPEAKER_04: Make it us do math.
• 18:15
  SPEAKER_04: All right, ten years is is 120.
• 18:19
  SPEAKER_04: 120 months is ten years.
• 18:21
  SPEAKER_04: So you minus, now we're at nine years, and you minus 120, and it was 113, so seven.
• 18:29
  SPEAKER_04: So that means nine years, five months.
• 18:34
  SPEAKER_04: No, nine years and five months.
• 18:37
  SPEAKER_04: If because you said 113 months, right?
• 18:42
  SPEAKER_03: Oh yeah, yeah, because I put it, yeah.
• 18:44
  SPEAKER_04: I put it in the so you 120 months is 10 years, so we're at nine years, five months.
• 18:53
  SPEAKER_04: 7 plus 5 is 12.
• 18:55
  SPEAKER_03: So it's like 9.41 or 9.42 months.
• 19:01
  SPEAKER_04: 9 years, 5 months, you all right.
• 19:07
  SPEAKER_03: Close enough, 9 years and 5 months.
• 19:09
  SPEAKER_04: Oh my god, you're right.
• 19:12
  SPEAKER_04: The nose on it.
• 19:13
  SPEAKER_04: I love this.
• 19:14
  SPEAKER_04: Honestly, this the I drank the the I I I'm glad when I thought I had way more than what I had left.
• 19:21
  SPEAKER_04: No, I did share some enjoying it, I shared some president's club when you guys were here that was shared.
• 19:29
  SPEAKER_04: So, you know.
• 19:33
  SPEAKER_04: Yeah, well, I got a good I got another pour out of it in case I need it.
• 19:38
  SPEAKER_04: So you you like you said, the the single barrel batch philosophy philosophy in honor of the one of the the George Garmin Brown, the founder, they they honored him.
• 20:41
  SPEAKER_04: And and it's just like honestly, this batch is it was selected by Chris Morris, and then a lot of people in the industry with industry standards, you know what I mean?
• 20:58
  SPEAKER_04: So this this was a special distillery release only, and like you said, they expanded it, but the expansion of you know, this bottle, I believe, was it was either two two eighty-nine, maybe.
• 21:12
  SPEAKER_04: I mean, I could go and check the the Venmo and see, but uh Venmo because I don't want to say it was like two seventy nine, I think you like two eighty.
• 21:29
  SPEAKER_04: Okay.
• 21:31
  SPEAKER_04: Yeah, that's what I want to say too.
• 21:39
  SPEAKER_04: Yeah.
• 21:44
  SPEAKER_03: Oh my gosh.
• 21:50
  SPEAKER_03: Oh for your president's choice that I've ever tasted has been phenomenal.
• 21:58
  SPEAKER_03: The flavor of the taste the body and the end the end is just exquisite.
• 22:08
  SPEAKER_03: Yeah.
• 22:10
  SPEAKER_03: Trying to nose it and taste it all at once don't work.
• 22:17
  SPEAKER_03: Oh fuck it.
• 22:20
  SPEAKER_03: It's been so long.
• 22:23
  SPEAKER_03: I could just crawl inside this glass and curl out.
• 22:27
  SPEAKER_04: That is an unbelievable.
• 22:29
  SPEAKER_04: I mean, and and one of the things about Old Forester, everybody knows, and Brown informan, Old Forester, even Woodford Reserve.
• 22:38
  SPEAKER_04: There's a banana note on some of what they make.
• 22:43
  SPEAKER_04: And my one, you know, one of my we've we did a me and Young knows did a blind a long time ago.
• 22:49
  SPEAKER_04: I mean, it's I remember sitting down here and sitting on the, you know, the the and doing the blind right right over there.
• 22:58
  SPEAKER_04: And it was because of you with the anniversary, the hundred, it was the year of the 150th anniversary, if I'm not mistaken.
• 23:07
  SPEAKER_04: And you sent us three of the was it four or five?
• 23:12
  SPEAKER_03: I think we I think there was there was there's batch one, two, and three.
• 23:16
  SPEAKER_03: And I sent you a sample of each bottle.
• 23:19
  SPEAKER_04: Yes, and then we had 1910 and we had old Forester 86, and and I mean Old Forester Super Nash, if you love it.
• 23:29
  SPEAKER_04: I mean, you love every aspect of Old Forester, but I wasn't so much of a fan, okay?
• 23:36
  SPEAKER_04: And that night that we did it, I was tasting because some of the old Forester gets a peppery taste that when and it just I lose.
• 23:44
  SPEAKER_04: The pepper will burn out my tongue and I lose the ability to actually taste the flavors.
• 23:50
  SPEAKER_04: But when they get it right, that banana note and that vanilla note and that banana's foster is just fantastic.
• 23:58
  SPEAKER_04: And birthday bourbon will often have the banana note, but every once in a while it doesn't.
• 24:05
  SPEAKER_04: So there's lots of things about Old Forester, but I will say that if you get into if you really want to get into this, I mean, we have a history on Old Forester, especially I one time got in trouble because of it.
• 24:22
  SPEAKER_03: Yeah, you got spanked in our executive bourbon stewardship class.
• 24:26
  SPEAKER_03: Which which I got spanked from.
• 24:29
  SPEAKER_03: Shouting out the shouting out the banana notes and what it was before he even gave it.
• 24:43
  SPEAKER_03: He was asking a question, and Jeff just started blurting out, old Forester, old Forester.
• 24:49
  SPEAKER_04: Well, I was old.
• 24:50
  SPEAKER_04: Wait, no, not only did I do old Forester, but I did the proofs.
• 24:56
  SPEAKER_04: That's old Forester 86.
• 24:58
  SPEAKER_04: That's old Forester nine.
• 25:00
  SPEAKER_04: I mean 1910.
• 25:02
  SPEAKER_04: I I I was able to say it.
• 25:05
  SPEAKER_04: And I was right.
• 25:06
  SPEAKER_04: And he kind of, because I was right, right?
• 25:12
  SPEAKER_04: I mean, my God, it was that's that's why it was so he was mad.
• 25:18
  SPEAKER_03: It it actually irritated him that I was able to yeah, he he didn't expect you to get it quite that quick, and and hardly anybody in the class was.
• 25:28
  SPEAKER_04: But but the crazy the crazy thing is there was no there was no brand at all.
• 25:37
  SPEAKER_04: It was just blind.
• 25:39
  SPEAKER_04: Yeah, and I'm like I'm like, that's old forester.
• 25:42
  SPEAKER_03: This is all blind.
• 25:43
  SPEAKER_04: Yeah, that's there wasn't like it they didn't tell us, well, this is maker's mark and this is old forest.
• 25:48
  SPEAKER_04: They didn't.
• 25:48
  SPEAKER_04: There was nothing to tell you this.
• 25:50
  SPEAKER_04: And I was just like, yeah, that's old Forester, and that's 86, and that's 100, and and I think that's 1910.
• 25:59
  SPEAKER_04: And he's like, You should wait to be doing this and speaking.
• 26:04
  SPEAKER_04: What?
• 26:05
  SPEAKER_04: What did he actually told your horses going?
• 26:15
  SPEAKER_04: So and that was one of the one of my finest moments in my Jeff, Jeff got Tony got spanked so bad.
• 26:23
  SPEAKER_04: I was so excited, wasn't I?
• 26:26
  SPEAKER_04: I was so excited that I knew.
• 26:30
  unknown: Yeah.
• 26:33
  SPEAKER_04: Oh, anyways, all right.
• 26:35
  SPEAKER_03: So the mash bill on this, if I can give it, is uh 79% corn, 11% rye, and 10% malted barley.
• 26:46
  SPEAKER_04: On this one?
• 26:48
  SPEAKER_04: Yep.
• 26:49
  SPEAKER_04: That's what okay, because 79 corn, 11 rye, and 10% malted barley.
• 27:04
  SPEAKER_04: 79.
• 27:05
  SPEAKER_03: 79, 11, 10.
• 27:07
  SPEAKER_04: Okay, yep.
• 27:09
  SPEAKER_04: I I know for a while it was 7218.
• 27:14
  SPEAKER_04: When they were doing it at 100 proof, because because this this was a a change when they did this, that it the proofs are different, varies at one point, and then they were it was I do know that it was 7281810.
• 27:30
  SPEAKER_04: Yeah.
• 27:31
  SPEAKER_04: Okay.
• 27:33
  SPEAKER_04: But you're right, that's what's on your bottle.
• 27:35
  SPEAKER_03: The president's choice were were choice barrels, and from this mash bill alone, they didn't interact the mash bills over the years.
• 27:49
  SPEAKER_04: So they were just doing single barrels from this.
• 27:54
  SPEAKER_04: Okay.
• 27:55
  SPEAKER_03: Yeah, all the president's choice is all single barrel.
• 27:58
  SPEAKER_04: Right.
• 28:01
  SPEAKER_04: All right, so good.
• 28:05
  SPEAKER_04: Can't wait to taste it.
• 28:06
  SPEAKER_04: All right, everybody that's sipping on it, aren't you?
• 28:09
  SPEAKER_04: No, have not just smelled it because we have to do the barrel bottle breakdown, and I can't just drink all this.
• 28:17
  SPEAKER_03: I'm not gonna spit this back in, but uh I had to take that little bit of sip because I thought you already sipped.
• 28:24
  SPEAKER_04: No, no, I've sipped a lot.
• 28:27
  SPEAKER_04: That was a that was a howlett acclimation sip.
• 28:34
  SPEAKER_04: So let's um talk about try to get me back in back in line.
• 28:38
  SPEAKER_04: Yep, old Louisville barrel bottle breakdown of Old Forester, President's Choice, and I want you to talk about this.
• 28:52
  SPEAKER_04: I want you to talk about Old Louisville.
• 28:53
  SPEAKER_04: Tell everybody about what Amin is doing.
• 29:04
  SPEAKER_03: He's our good friend from Louisville, Kentucky.
• 29:07
  SPEAKER_03: He is in the process of opening up his brand new warehouse in the old Cedro's building down in Shively.
• 29:19
  SPEAKER_03: Shively.
• 29:20
  SPEAKER_03: I wanted to say Springfield, but it's Shively, Kentucky.
• 29:24
  SPEAKER_03: But right now he's working, still working out of his current warehouse and and store and facility, which is just about three or four miles uh north west east of uh Louisville, Kentucky, right off the interstate.
• 29:41
  SPEAKER_03: And when you go in there with a mean car, it's just you're tasting from barrels straight from the barrel.
• 29:49
  SPEAKER_03: Or you can actually go into the store and purchase bottles, and he does not bottle anything less than seven years old.
• 29:57
  SPEAKER_03: All right.
• 29:58
  SPEAKER_03: And he acquires barrels from several different places, and then he brings them back to his warehouse, and he works his magic and wizardry on tasting them in other barrels, or he actually might let the department of whiskey age longer right there in his warehouse.
• 30:15
  SPEAKER_03: And then when he decides it's right into the tasting that he is looking for, then he will bottle it up.
• 30:23
  SPEAKER_03: But if you go there, like I say, you're you're guaranteed you'll you'll get to go back and taste from server barrels and to your liking.
• 30:31
  SPEAKER_03: And then if you want to purchase some, they are all right there in the store.
• 30:36
  SPEAKER_04: Wonderful.
• 30:37
  SPEAKER_04: And our barrel bottle breakdown rating scale is barrel bottle breakdown rating system goes by four categories nose, body, taste, and finish.
• 30:50
  SPEAKER_03: On the nose and the body, you can have uh up to four barrel knocks.
• 30:58
  SPEAKER_03: And the taste of the finish, you can actually give it up to five barrel knocks.
• 31:04
  SPEAKER_03: But if one category is exceptional in it in the category, you can actually give a butt-up bump and give it an extra barrel knock, which you can actually perceive that you can get a 19 out of 18 if you get that extra butt-up bump.
• 31:24
  SPEAKER_03: But up bump.
• 31:27
  SPEAKER_04: Wonderful.
• 31:28
  SPEAKER_04: And uh 19 out of 18, right?
• 31:30
  SPEAKER_04: 19 out of 18, yes.
• 31:32
  SPEAKER_04: And Turner Wathan is watching, and he says, Nash! Shouts out.
• 31:37
  SPEAKER_03: Turner's Turner?
• 31:38
  SPEAKER_04: Yeah, you can hear hear from you, brother.
• 31:41
  SPEAKER_04: Yeah, it's been a while.
• 31:43
  SPEAKER_04: Hot minute, that's for sure.
• 31:45
  SPEAKER_04: It sure is.
• 31:47
  SPEAKER_04: So, anyways, getting back to our barrel bottle breakdown, let's start off with the nose.
• 31:54
  SPEAKER_04: I mean at 115, it's probably a little bit.
• 32:05
  SPEAKER_04: It's it's when you nose this, there's it's this banana, vanilla fantastic aspect.
• 32:20
  SPEAKER_03: Like fresh baked cinnamon raisin bread.
• 32:26
  SPEAKER_03: A little bit of cinnamon, just a little bit of the bacon spice, and that that fresh baked bread.
• 32:33
  SPEAKER_04: Yeah, but the banana is strong.
• 32:35
  SPEAKER_03: Yeah, raisin.
• 32:37
  SPEAKER_04: Maybe there's some bananas in there too.
• 32:41
  SPEAKER_04: Bananas.
• 32:43
  SPEAKER_04: I get the I get the cinnamon.
• 32:45
  SPEAKER_03: It's like it's like uh oh.
• 32:49
  SPEAKER_04: And there's a bread.
• 32:50
  SPEAKER_04: There's definitely that wheat.
• 32:51
  SPEAKER_03: The little corn candy that's shaped shaped like the bananas.
• 32:55
  SPEAKER_03: Runts?
• 32:57
  SPEAKER_03: Runts, it's like a banana rent.
• 32:59
  SPEAKER_03: Oh my god.
• 33:02
  SPEAKER_03: Sweet candy banana.
• 33:05
  SPEAKER_04: All right, so you go and you tell me what your nose is.
• 33:10
  SPEAKER_04: You go first on the nose.
• 33:14
  SPEAKER_04: I love this about the Glense, the perfect tasting glass.
• 33:18
  SPEAKER_04: I mean, look at that.
• 33:19
  SPEAKER_04: You can roll that baby around, and then you can pop it up and check out how fast the legs come off on this.
• 33:27
  SPEAKER_04: I mean, but it just coats the glass, right?
• 33:32
  SPEAKER_04: Holy man, it's the blue, but look, look how sugary that is and thick.
• 33:38
  SPEAKER_04: And the color is just perfect of what you'd think a bourbon would be, right?
• 33:44
  SPEAKER_03: Oh, that beautiful golden mahogany.
• 33:50
  SPEAKER_05: Yeah.
• 33:51
  SPEAKER_03: So, on the nose, I have to admit, this has just got so much aroma coming off of it.
• 33:59
  SPEAKER_03: I love it.
• 34:00
  SPEAKER_03: It's it's one of the best to me.
• 34:03
  SPEAKER_03: So I gotta give it a four.
• 34:06
  SPEAKER_04: Oh, there was just a flavor I picked up as I revisited it.
• 34:18
  SPEAKER_04: I'm gonna have to get these staves.
• 34:22
  SPEAKER_04: This barrel hoop.
• 34:26
  SPEAKER_03: I dropped your barrel drying out and and the and the hoops trying to come off.
• 34:30
  SPEAKER_04: Well, the two drop to the ground.
• 34:34
  SPEAKER_04: Yeah, I got a couple of barrels like that in here, the old aging barrels.
• 34:38
  SPEAKER_04: There we go, four on that.
• 34:40
  SPEAKER_04: All right, so the nose.
• 34:46
  SPEAKER_04: Wonderful.
• 34:47
  SPEAKER_04: There is nothing wrong with this nose.
• 34:48
  SPEAKER_04: That it's it's oh, there it is.
• 34:53
  SPEAKER_04: What is it?
• 34:59
  SPEAKER_04: As the ethanol dissipates, you can get more flavors.
• 35:06
  SPEAKER_03: Lots of sweetness and different things coming through.
• 35:10
  SPEAKER_04: So it's there's it's sweet, a little bit there's a little bit of spice, not very much oak.
• 35:19
  SPEAKER_04: Definitely baking spices over tobacco or leather.
• 35:32
  SPEAKER_04: My mom used to make a zucchini bread.
• 35:37
  SPEAKER_04: And not that, but if you put banana in the zucchini bread spices, that's what this is.
• 35:48
  SPEAKER_04: It's got that the zucchini bread, you know, a banana bread, they usually have that banana flavor because you've got bananas in there, right?
• 35:57
  SPEAKER_04: But this has more of the cinnamon, so that's delicious.
• 36:03
  SPEAKER_04: Alright, I'm gonna give it a 4-2.
• 36:09
  SPEAKER_03: That's why, that's why to me it was it's like the first couple of waffles that I'm getting off of it.
• 36:18
  SPEAKER_03: To me, it was like a fresh baked cinnamon bread.
• 36:23
  SPEAKER_03: It was like right out of the oven, you know, because I can smell a little bit of that raisin and that cinnamon, and then that fresh bread.
• 36:31
  SPEAKER_03: But then like the banana notes are coming in, you know, off the side and all around the sides of the glass.
• 36:38
  SPEAKER_04: Yep.
• 36:41
  SPEAKER_03: Vanilla.
• 36:44
  SPEAKER_04: Lots of vanilla.
• 36:47
  SPEAKER_04: All right, so the body.
• 36:50
  SPEAKER_04: I mean, in the glass, the viscosity is just crazy.
• 36:57
  SPEAKER_04: That's a the legs are thick and long.
• 37:02
  SPEAKER_04: Take forever to develop.
• 37:04
  SPEAKER_04: Yep, but when they do one at a time, they're they're definitely slow they run down.
• 37:12
  SPEAKER_04: Yeah.
• 37:13
  SPEAKER_04: They start to develop.
• 37:15
  SPEAKER_04: There they go, dropping back in.
• 37:19
  SPEAKER_04: All right, let's see what we got.
• 37:25
  SPEAKER_03: Real thick.
• 37:47
  SPEAKER_04: God, the banana flavor.
• 37:49
  SPEAKER_04: Holy man.
• 37:51
  SPEAKER_04: It's like I it's like I just ate it's like a ripe banana.
• 37:58
  SPEAKER_03: God I'm getting I'm getting the banana rush candy all day long.
• 38:02
  SPEAKER_03: It's the thing is just like that sweet candied banana.
• 38:22
  SPEAKER_04: Man, that great.
• 38:27
  SPEAKER_04: That's the first time I ever did that on the podcast.
• 38:32
  SPEAKER_04: Oh, that should be that's gonna be a great short.
• 38:36
  SPEAKER_04: Holy man.
• 38:39
  SPEAKER_04: Sorry.
• 38:40
  SPEAKER_04: Oh my god, I couldn't breathe.
• 38:42
  SPEAKER_03: I wanna I want you to cut that out to me.
• 38:46
  SPEAKER_03: And I'm gonna I'm gonna put it on a loop.
• 38:49
  SPEAKER_03: Oh my god.
• 38:52
  SPEAKER_03: Oh my god.
• 38:53
  SPEAKER_03: Hold on, hold on, hold it, hold, hold it, I couldn't, I could not breathe.
• 39:00
  SPEAKER_04: I want to make a show.
• 39:02
  SPEAKER_04: I'm so oh my god, I'm crying from choking.
• 39:06
  SPEAKER_04: There's just tears.
• 39:07
  SPEAKER_04: Can you see the tears on my face?
• 39:09
  SPEAKER_04: It's running down.
• 39:12
  SPEAKER_03: Your metaglasses are are hiding.
• 39:15
  SPEAKER_04: Well, that was ridiculous.
• 39:17
  SPEAKER_04: I had that in there and I was just tasting off the top, and I wasn't actually just with my and then I decided to breathe while I swallowed.
• 39:28
  SPEAKER_03: I just gotta call you out on this.
• 39:34
  SPEAKER_03: One of our faithful listeners and participants in the group.
• 39:39
  SPEAKER_03: He just he just had to say that that banana got you, didn't it?
• 39:44
  SPEAKER_03: That banana got you, didn't it?
• 39:46
  SPEAKER_04: Oh god.
• 39:50
  SPEAKER_03: The banana got him.
• 39:52
  SPEAKER_03: Oh my god.
• 39:54
  SPEAKER_03: A little bit too too much banana in the throat, huh?
• 39:57
  SPEAKER_03: Oh god, shut up.
• 39:59
  SPEAKER_04: I couldn't know.
• 40:00
  SPEAKER_04: There, it's too much whiskey going down the wrong pipe.
• 40:06
  SPEAKER_04: That we're gonna, I don't, I should have a coffee.
• 40:10
  SPEAKER_04: I read it.
• 40:11
  SPEAKER_03: Do you want to read it or shall I?
• 40:12
  SPEAKER_04: No, you're not reading it.
• 40:13
  SPEAKER_04: I had already read it when you started.
• 40:16
  SPEAKER_04: All right, the body.
• 40:19
  SPEAKER_04: That's a big body.
• 40:22
  SPEAKER_03: All of our listeners and and watchers right now.
• 40:26
  SPEAKER_03: If if you want to see the comment, just tune into the Facebook podcast right now.
• 40:33
  SPEAKER_03: Go to the comment section.
• 40:35
  SPEAKER_03: All right.
• 40:36
  SPEAKER_03: So we'll leave that.
• 40:38
  SPEAKER_03: We'll leave that right there.
• 40:40
  SPEAKER_04: I mean, God, I gotta just keep going.
• 40:42
  SPEAKER_04: Normally when I do that, it's like a week before I ever can drink bourbon again because of that.
• 40:49
  SPEAKER_04: The tears ran out my nose.
• 40:53
  SPEAKER_04: I knew it was bad when you got up and went behind the screen.
• 40:58
  SPEAKER_04: I had to.
• 40:59
  SPEAKER_04: I couldn't breathe.
• 41:01
  SPEAKER_04: I was gonna die.
• 41:02
  SPEAKER_04: I there was no breath happening.
• 41:05
  SPEAKER_04: It was like, oh my god.
• 41:06
  SPEAKER_04: It's like, and it's so stupid.
• 41:08
  SPEAKER_04: You should just hold your breath.
• 41:09
  SPEAKER_04: Next time I'll try, I'll just try holding my breath.
• 41:12
  SPEAKER_04: You know what I mean?
• 41:13
  SPEAKER_04: Because I'm trying to breathe, and you can't.
• 41:15
  SPEAKER_04: You're like, anyways.
• 41:19
  SPEAKER_03: You're asking me that after I went to the hospital.
• 41:23
  SPEAKER_04: Yeah.
• 41:24
  SPEAKER_03: For that very reason.
• 41:28
  SPEAKER_04: All right.
• 41:29
  SPEAKER_04: So the body on this.
• 41:31
  SPEAKER_04: I know what you mean.
• 41:32
  SPEAKER_04: That's a big body.
• 41:34
  SPEAKER_04: I think it's a four.
• 41:36
  SPEAKER_04: It's a four.
• 41:39
  SPEAKER_03: No more said.
• 41:40
  SPEAKER_03: Like I said, I think I've already talked about it enough.
• 41:42
  SPEAKER_03: I'm gonna have to give it a four, too.
• 41:44
  SPEAKER_03: I agree with you.
• 41:46
  SPEAKER_03: All right.
• 41:51
  SPEAKER_04: So we're sitting there at we both are eight and eight.
• 41:56
  SPEAKER_04: I mean this this is what you want from a bottle that you know, not all bottles that you pay this kind of money for deliver the way this is delivering.
• 42:08
  SPEAKER_03: Yeah.
• 42:09
  SPEAKER_03: But but but I mean they have their ups and their downs, and then some of them are just like, you know, a little bit less than what you expected when you pay that kind of money.
• 42:21
  SPEAKER_03: But this one, it was everywhere worth every penny.
• 42:27
  SPEAKER_03: And to me, all those old forster products for the price point that each one of them are, they're all they're worth it to me.
• 42:36
  SPEAKER_03: And yeah, big shout out to uh old forster.
• 42:40
  SPEAKER_04: Well, I gotta give a shout out to uh to uh Walker because the first time we hung out, he brought this with him, and I got to taste it.
• 42:52
  SPEAKER_04: So I was really happy that, and that's before the well, that's when it was just distillery released.
• 43:00
  SPEAKER_03: When Walker brought his was probably about my sixth or seventh president's choice bottle that I've been able fortunate enough to uh to try and taste on.
• 43:10
  SPEAKER_03: But this is actually the very first one that I was actually ever able to get my hands on, thanks to you.
• 43:18
  SPEAKER_04: Well, I would say that uh yeah, it was nice.
• 43:22
  SPEAKER_03: Hey, might as well give a shout out to Ann Demick and their whole team at uh OHLQ for bringing us the special releases and things like that.
• 43:31
  SPEAKER_03: Uh so thank you, Ann, and your whole team at OHLQ.
• 43:35
  SPEAKER_04: Yeah, wonderful, wonderful.
• 43:38
  SPEAKER_04: All right.
• 43:45
  SPEAKER_04: Now we're on taste.
• 43:50
  SPEAKER_04: The mouthfeels amazing.
• 43:53
  SPEAKER_04: The flavor in the body just it's like it is overall, cheeks, under your tongue, roof of your mouth, all through.
• 44:01
  SPEAKER_04: It's just a flavor extravaganza.
• 44:05
  SPEAKER_04: Flavor bomb, yeah.
• 44:06
  SPEAKER_04: It's a flavor bomb.
• 44:07
  SPEAKER_04: But the mouthfeel is a nice creamy, just a little bit, like the viscosity is just there's it's a little coach your mouth like a little bit of oil.
• 44:20
  SPEAKER_04: I mean, it's just one of the most fantastic experiences because old Forester has that pepper aspect, so the balance, there's a balance between on this one, the sweetness of the bananas.
• 44:41
  SPEAKER_04: What's the other flavors?
• 44:46
  SPEAKER_04: But banana is so forward sweet, almost like a candy, right?
• 44:52
  SPEAKER_04: Sweet banana.
• 44:54
  SPEAKER_03: What is that banana sweet?
• 44:56
  SPEAKER_03: Sweet and sweetness of that banana, and to me, the candy banana is just like but what you were talking about, like the way it cooks your tongue, and it cooks like the whole root up in the sides of my mouth, and it's just like staying there, you know what I mean?
• 45:14
  SPEAKER_03: You know, a lot of a lot of whiskeys and burns.
• 45:16
  SPEAKER_04: And after after I deep throated the banana, it's coating the back of my it's coating my esophagus all the way down to my stomach.
• 45:27
  SPEAKER_03: All the way down.
• 45:28
  SPEAKER_03: Okay.
• 45:30
  SPEAKER_04: Yeah.
• 45:30
  SPEAKER_04: Anyways, banana but up up.
• 45:36
  SPEAKER_04: Anyways, but I will say from the taste standpoint, it is a fantastic whiskey bourbon.
• 45:43
  SPEAKER_04: Ride.
• 45:44
  SPEAKER_04: So you go from that sweetness, then it's the there's a pepper, but the pepper is is a sharp pepper that's softened by the smooth aspect of the oil that just blunts the edges of the pepper.
• 46:03
  SPEAKER_04: The pepper isn't overpowering, but it's there.
• 46:06
  SPEAKER_04: And then as you go and you get towards more towards the back of your throat, you start picking up the cinnamons.
• 46:13
  SPEAKER_04: And not a red hot, but the cinnamon sugar kind of thing.
• 46:18
  SPEAKER_03: Any kind of brown sugar off of that?
• 46:21
  SPEAKER_03: I am.
• 46:23
  SPEAKER_04: Maybe, but I'm trying to think what that flavor is.
• 46:29
  SPEAKER_04: I'm more picking up the baking spices.
• 46:34
  SPEAKER_04: There's no fruit.
• 46:36
  SPEAKER_04: Maybe a little buttered brown sugar.
• 46:39
  SPEAKER_04: It's really buttery back there.
• 46:44
  SPEAKER_04: God, that's good.
• 46:49
  SPEAKER_03: Flaky, flaky pie crust.
• 46:58
  SPEAKER_04: Sure.
• 46:59
  SPEAKER_04: Yeah.
• 47:00
  SPEAKER_04: A pie crust made with lard.
• 47:05
  SPEAKER_03: The oils are thick.
• 47:07
  SPEAKER_04: Yep.
• 47:07
  SPEAKER_04: That's always that pie crust just has that extra thing when they used to do that.
• 47:13
  SPEAKER_03: Yeah, it just makes.
• 47:14
  SPEAKER_03: Yeah.
• 47:15
  SPEAKER_03: Yeah, like what my mom used to make.
• 47:20
  SPEAKER_04: Alright, so you go on the taste.
• 47:25
  SPEAKER_04: We can up it to a five.
• 47:29
  SPEAKER_03: And I'm gonna give it a five.
• 47:31
  SPEAKER_03: I love I love all the flavors that I'm getting off of this.
• 47:35
  SPEAKER_03: And the taste.
• 47:37
  SPEAKER_03: There's a lot.
• 47:37
  SPEAKER_03: A lot going on.
• 47:38
  SPEAKER_03: Each time you sit on it.
• 47:41
  SPEAKER_03: It seems like you know it's opening up a little bit more now.
• 47:45
  SPEAKER_03: The ethanol sort of dissipating from it.
• 47:48
  SPEAKER_03: Yeah.
• 47:49
  SPEAKER_03: And it's just opening up in the glass a little bit more.
• 47:52
  SPEAKER_04: And uh and everybody who's watching me do this, when I'm hammering, I'm actually hammering on a real barrel.
• 48:03
  SPEAKER_04: When we initially started the the barrel, it was used to be called a barrel bash, now it's the barrel bottle breakdown.
• 48:11
  SPEAKER_04: We used to hammer on bongos.
• 48:15
  SPEAKER_04: Yep.
• 48:16
  SPEAKER_04: Yep.
• 48:16
  SPEAKER_04: And but now we actually, that's actually hammering on the French lick, one of my my bourbon of the year, the the one where they dropped in the stave.
• 48:28
  SPEAKER_04: I was able to obtain that barrel.
• 48:32
  SPEAKER_04: All right.
• 48:34
  SPEAKER_04: So good.
• 48:36
  SPEAKER_04: I will say I all so you gave it a I gave it a five.
• 48:41
  SPEAKER_04: I give it a five also.
• 48:44
  SPEAKER_03: Yep.
• 48:48
  SPEAKER_04: I hope the barrel doesn't collapse.
• 48:49
  SPEAKER_04: I gotta get those staves fixed.
• 48:51
  SPEAKER_04: What I'm gonna do is I'm gonna flip it, get it, get everything off of it, flip it over, and then hit it a couple more times.
• 49:02
  SPEAKER_04: Yep.
• 49:04
  SPEAKER_04: And then we're on finish now.
• 49:11
  SPEAKER_04: The only thing I gotta say it's not it's not a it's a medium finish.
• 49:21
  SPEAKER_04: And it starts off sweet.
• 49:30
  SPEAKER_04: Banana's still there.
• 49:32
  SPEAKER_04: But then what what in the second half, you pick up some of that pepper spice.
• 49:39
  SPEAKER_04: So on the finish that's cinnamon.
• 49:43
  SPEAKER_04: Yeah, I think quite frankly, cardamom.
• 49:47
  SPEAKER_04: It's a great finish, but it's not a perfect finish.
• 49:51
  SPEAKER_04: And you know, it could be longer, there could be more than just the little bit that's out there, you know what I mean?
• 49:58
  SPEAKER_04: There, it's it's very straightforward.
• 50:02
  SPEAKER_04: So I'm gonna give the finish a four.
• 50:06
  SPEAKER_03: And how do you say that?
• 50:08
  SPEAKER_03: Because uh all those flavors seems like I'm getting them from front to back, a full mouthfeel.
• 50:17
  SPEAKER_03: But then once you know, I swallow it down.
• 50:20
  SPEAKER_03: Yeah, yeah.
• 50:24
  SPEAKER_03: You know, I've still got the flavors, you know, up front and on my tongue and all, but you know, as far as all the flavors going to the back towards the finish and towards a hug, I'm with you.
• 50:36
  SPEAKER_03: It's like a medium, medium kind of finish.
• 50:39
  SPEAKER_03: Not very much burned, which I which I like.
• 50:43
  SPEAKER_03: It's just a good sipping whiskey setback, you know, especially on these cold nights, and especially if you got a fire going.
• 50:51
  SPEAKER_03: Uh, I mean, this is perfect.
• 50:54
  SPEAKER_04: Oh, it's beautiful.
• 50:56
  SPEAKER_03: So what you think if I were outside, I would want a much more stronger finish, you know.
• 51:03
  SPEAKER_03: Probably more a little bit more fireproof and uh a little bit more fiery in the chest.
• 51:09
  SPEAKER_03: But no.
• 51:12
  SPEAKER_04: I wouldn't even consider I'm not even thinking consider going outside.
• 51:18
  SPEAKER_03: Four and a half.
• 51:18
  SPEAKER_04: There's okay.
• 51:19
  SPEAKER_03: It's not a five, it's not a perfect finish with a put-up pump.
• 51:24
  SPEAKER_04: But uh it's a good finish.
• 51:27
  SPEAKER_04: I'm not saying, I mean, four out of five is a good finish.
• 51:29
  SPEAKER_03: Well, like I say, that that's where I think it's lacking is it is that like I say, it's not all the flavors aren't finishing should be.
• 51:39
  SPEAKER_03: And so I I gotta go with you.
• 51:41
  SPEAKER_03: I gotta give it a four or two.
• 51:44
  SPEAKER_04: Well, that makes things real easy.
• 51:49
  SPEAKER_04: 17 out of 18 for the Scotchy Bourbon Boys on the old Louisville barrel bottle breakdown of President's Choice.
• 52:00
  SPEAKER_04: Old Forester's President's Choice.
• 52:02
  SPEAKER_04: Barrel number 133.
• 52:04
  SPEAKER_04: They're their batch that they released uh nationwide.
• 52:07
  SPEAKER_04: The I think it was the first time, right?
• 52:14
  SPEAKER_03: We're talking uh barrel number 133.
• 52:19
  SPEAKER_03: Well, I would definitely say five months, and it is a hundred and fifteen point three oh proof.
• 52:27
  SPEAKER_04: I'm I can I can vouch for that.
• 52:34
  SPEAKER_04: Oh god.
• 52:37
  SPEAKER_04: I just have to I gotta finish it because that's it.
• 52:41
  SPEAKER_04: It seems like you got a decent amount in that bottle.
• 52:44
  SPEAKER_04: I'll just bring this bottle back when I see you on my way down to Florida.
• 52:50
  SPEAKER_03: Bring it on by fill it up with something.
• 52:55
  SPEAKER_04: Fill it up with something.
• 52:58
  SPEAKER_04: All right.
• 53:03
  SPEAKER_03: I'll pull something, I'll pull pull something off the middle bottom shelf.
• 53:10
  SPEAKER_04: Alright, so I mean, what's what's your take?
• 53:13
  SPEAKER_04: You're good with that?
• 53:15
  SPEAKER_03: You're good with something off the middle bottom shelf?
• 53:18
  SPEAKER_04: I'm good with anything you got.
• 53:20
  SPEAKER_04: Your middle bottom shelf is like anybody's top shelf.
• 53:24
  SPEAKER_04: And I guarantee you on the middle.
• 53:27
  SPEAKER_03: I'm looking around back there off the middle bottom shelf.
• 53:29
  SPEAKER_03: There's some pretty good stuff.
• 53:31
  SPEAKER_03: Oh, yeah.
• 53:31
  SPEAKER_04: I'm thinking, I'm thinking there's some shit that you forgot about.
• 53:36
  SPEAKER_03: No, there is.
• 53:37
  SPEAKER_03: And I I Especially on the back, the back of my ears back there.
• 53:41
  SPEAKER_03: Yeah, there's you just want me back there.
• 53:44
  SPEAKER_04: You just want me back there on my hands and knees.
• 53:50
  SPEAKER_03: Not why my wife's here.
• 53:55
  SPEAKER_04: Anyways.
• 53:57
  SPEAKER_04: Well, we gave it a 17 out of 18.
• 54:00
  SPEAKER_04: It's pretty damn good.
• 54:02
  SPEAKER_04: Yeah.
• 54:03
  SPEAKER_04: Yeah, great school.
• 54:04
  SPEAKER_04: I mean, well, how would you say it compares to like Old Forester 1920 or single barrel or the birthday bourbon?
• 54:12
  SPEAKER_04: I I mean I uh I had this on a tasting flight when I toured Old Forester when I went down, and I was by myself, which is unique.
• 54:21
  SPEAKER_04: When it's always unique to go meet people down there, but be on your own.
• 54:26
  SPEAKER_04: And you kind of like, you know, you kind of like start wandering around, and then you end up finding places and not being on.
• 54:33
  SPEAKER_04: And I took the tour at Old Forester, and I had to wait two and a half hours before it actually happened.
• 54:39
  SPEAKER_04: So I did a flight, and it was the president's choice and the birthday bourbon from I want to say it had to be the 2024 birthday bourbon.
• 54:52
  SPEAKER_04: Because have you had the 2025 this year?
• 54:55
  SPEAKER_04: Did you get one?
• 54:56
  SPEAKER_04: I have not.
• 54:57
  SPEAKER_04: Yeah.
• 54:58
  SPEAKER_04: I haven't had the 25.
• 54:59
  SPEAKER_04: The 2024.
• 55:01
  SPEAKER_03: We had the 24 when we were down in uh Kentucky.
• 55:05
  SPEAKER_03: Yeah, I'm I'm surprised I bought I bought four of it, and then we were like, oh my god, this just does not fit the old Forester birthday bourbon profile.
• 55:15
  SPEAKER_03: Right.
• 55:16
  SPEAKER_03: But now you had the old Forester birthday bourbon, like what I got a full bottle up duck there, the 2017, which is my favorite year of the birthday bourbon.
• 55:27
  SPEAKER_03: You know, it just that year, that year rates right up here with this president's choice.
• 55:32
  SPEAKER_03: President's choice, you're asking me how it compares to all the other old Foresters, and I like old Foresters a lot.
• 55:39
  SPEAKER_03: I like a lot of their single barrels in the single barrel barrel-proof or the limited edition bottles.
• 55:48
  SPEAKER_03: So I think this just knocks all those out of the water.
• 55:52
  SPEAKER_03: This to me, like I say, it's just great flavor profile, nose, body, taste.
• 56:00
  SPEAKER_03: It's all there.
• 56:01
  SPEAKER_04: So it's a step up.
• 56:03
  SPEAKER_03: Yeah, it's a it's a step up, and it's not different.
• 56:07
  SPEAKER_04: I mean, honestly, you know when you're this is like this is like the best old forester you ever had on steroids.
• 56:15
  SPEAKER_04: It's like a steroidal.
• 56:17
  SPEAKER_03: It's so distinct in in the flavors and and the and I mean it's just hard to describe it, really.
• 56:26
  SPEAKER_03: Well, not too hard, but uh you know what I'm getting at.
• 56:30
  SPEAKER_04: This is like old Forester is like Ryan Gosling, and then this is like this is like the rock or you know, this is like Sylvester Stallone.
• 56:45
  SPEAKER_04: I mean, that's just like, you know, the the body types, you know, you got the the thin girly man, but he's you know a movie star, and then you've got and then you've got the you've got the muscular, you know, who who's who oh Jason Momoa.
• 57:02
  SPEAKER_04: This is Jason Momoa compared to Ryan Gosling, right?
• 57:08
  SPEAKER_03: I just I just kind of is it just me, but anybody else watching the Facebook or YouTube live on this right now?
• 57:17
  SPEAKER_03: But uh Tiny with his meta glasses and all that, as he faces me in his he's got a ring light, yes, right.
• 57:25
  SPEAKER_03: It looks like my ring light is reflected in both of your glass lives.
• 57:29
  SPEAKER_04: I know it's like it makes me look like crazy eyes.
• 57:32
  SPEAKER_03: It makes it look like you just got two eyeballs in your meta glasses.
• 57:36
  SPEAKER_04: I know there I've I've noticed it.
• 57:38
  SPEAKER_04: I've noticed it.
• 57:39
  SPEAKER_04: Yes, it's not it uh it's something, it's a thing.
• 57:43
  SPEAKER_04: There you go.
• 57:44
  SPEAKER_04: What's a thing?
• 57:46
  SPEAKER_04: Yep.
• 57:49
  SPEAKER_03: So I got that's why I've been I have I've been having to pick something else in the background to focus on this whole podcast.
• 57:57
  SPEAKER_04: I don't keep from laughing, but I should have I should have brought the I I had a banana, I should have brought that down.
• 58:04
  SPEAKER_04: So, does did you think the rarity makes it better, or do you think it's actually that much better?
• 58:13
  SPEAKER_03: That much better.
• 58:14
  SPEAKER_03: It's just it's the whiskey and the glass, it's not the rarity.
• 58:18
  SPEAKER_03: Yeah, it's just no being rare to me and all that, when I when I get hold of it and I'm able to taste it, that's never ever had anything to do with uh what I I think and how I rate and taste bourbon whiskey, to be honest.
• 58:38
  SPEAKER_03: Rarity's got nothing to do with it.
• 58:39
  SPEAKER_03: So it's all about the age and the process and what's in the glass.
• 58:45
  SPEAKER_03: That's the bottom line right there.
• 58:48
  SPEAKER_04: Well, I always find that if it's rare like this and it's really good in the glass, it's like you got a bonus.
• 58:56
  SPEAKER_04: Because you've had a couple, like for instance, birthday bourbon, that's pretty rare.
• 59:00
  SPEAKER_04: But you know, you get some that aren't the greatest, you know, it's just how it works.
• 59:06
  SPEAKER_04: So the MSRP on this was like we said,$279.99, I think it was.
• 59:12
  SPEAKER_04: Or it was$274.99 with$280 out the door with tax or something like that.
• 59:19
  SPEAKER_04: I mean, that's what we're looking at.
• 59:21
  SPEAKER_04: What is secondary on this, Nash?
• 59:24
  SPEAKER_04: When you see this bottle, is it like skyrocketed, you know?
• 59:28
  SPEAKER_04: Well, yeah.
• 59:34
  SPEAKER_03: Depending on how how old it is, you know, what year it was, it it I've seen them go up to you know eight and nine hundred dollars.
• 59:43
  SPEAKER_03: I mean, who secondary?
• 59:45
  SPEAKER_03: Who do you think but most most of the time you could you can probably find one like this one this year here?
• 59:52
  SPEAKER_03: Probably they're one of like five, six hundred dollars on secondary.
• 59:56
  SPEAKER_04: Okay.
• 59:57
  SPEAKER_04: So who do you think the bourbon's for?
• 1:00:00
  SPEAKER_04: Collectors, drinkers, or old forester loyaltists, or is it for everyone?
• 1:00:05
  SPEAKER_04: I mean, based off that price, does it whittle down who should be trying to get it?
• 1:00:11
  SPEAKER_03: To me, it's it's it's for it's for the fans, the the drinkers and and all.
• 1:00:20
  SPEAKER_03: Now when it when it starts pushing four or five hundred dollars a bottle, no, I you know, it's not for me.
• 1:00:27
  SPEAKER_03: And I don't think it is for anyone else, really, except for those that just really think they gotta have it.
• 1:00:35
  SPEAKER_03: Uh but uh so like like I said, for two eight for two eighty, I'd give it again for that for that bottle.
• 1:00:45
  SPEAKER_04: You would get it again.
• 1:00:47
  SPEAKER_04: Yeah, it it's that you want me to go get it again if it comes.
• 1:00:53
  SPEAKER_03: Absolutely.
• 1:00:54
  SPEAKER_03: All right, that was I'll took another bottle.
• 1:00:57
  SPEAKER_03: Okay.
• 1:00:58
  SPEAKER_03: So like I said, because this this to me is it's that sip it's that sipping bourbon, and you know, that uh I'm not gonna have it.
• 1:01:10
  SPEAKER_03: I'm not gonna have it all the time.
• 1:01:12
  SPEAKER_03: Like I say, you saw how much was in the bottle.
• 1:01:14
  SPEAKER_03: I hadn't touched it since I brought it home, since I poured it the other half for you.
• 1:01:19
  SPEAKER_03: And now that I have tasted it, it'll be it'll be like, you know, the special occasion uh bottle.
• 1:01:27
  SPEAKER_03: Because I've got so many other stuff up there, you know, that I have several bottles of that are way cheaper.
• 1:01:36
  SPEAKER_03: Do they compare to that?
• 1:01:38
  SPEAKER_03: The taste and the flavor profile of it?
• 1:01:40
  SPEAKER_03: No.
• 1:01:41
  SPEAKER_03: But I would rather, you know, sip on those, you know.
• 1:01:46
  SPEAKER_03: I guess what you call daily drinkers, uh, as compared to, you know, sipping on this at$280 a bottle.
• 1:01:55
  SPEAKER_03: This is a special occasion to pour for me.
• 1:01:57
  SPEAKER_04: Yeah, it's it's well, I guess it was more than uh I I could a little bit more than that for you.
• 1:02:05
  SPEAKER_04: Yeah, I think I think it was a go-to at one point because that I love the taste of this.
• 1:02:11
  SPEAKER_04: There's no doubt.
• 1:02:11
  SPEAKER_04: I mean, when you're I mean, it's I have so much expensive stuff, and and there's so much I just have everything.
• 1:02:21
  SPEAKER_04: And so you like to go, you know, when you come down and you just want to just an ounce, that's what I would.
• 1:02:27
  SPEAKER_04: I I probably did that three, four times, and then I shared it with a bunch of people.
• 1:02:31
  SPEAKER_04: Not gonna be part of a tasting because it's gone.
• 1:02:36
  SPEAKER_04: But that with that said, I mean, you know, it I think this is something that delivers even at its price point.
• 1:02:47
  SPEAKER_04: I don't know if I I would deliver at$800,$900, but we all know what the secondary market is.
• 1:02:53
  SPEAKER_04: You're still paying the$289 for or$280 for the bottle, and you're paying for the service for someone to get it for you.
• 1:03:00
  SPEAKER_03: I mean$500 to go get it.
• 1:03:03
  SPEAKER_04: Or the yeah, it's not it's not an easy thing to you know to do.
• 1:03:08
  SPEAKER_04: It's just like if it was easy, everything.
• 1:03:10
  SPEAKER_03: Well, we're also too talking, like saying these are limited editions, you know, they're single barrels, and you can only get so many bottles out of a barrel.
• 1:03:20
  SPEAKER_03: So that has a little bit of play in it, too.
• 1:03:23
  SPEAKER_04: So, I mean, yeah, we can uh wrap it up right now.
• 1:03:28
  SPEAKER_04: Next week on Tuesday, we will be having Greg Schneider joining us, and that should be fun.
• 1:03:36
  SPEAKER_04: Hopefully, you can join us supernatch.
• 1:03:38
  SPEAKER_04: He is currently associated with the ship.
• 1:03:40
  SPEAKER_03: Schneider represents and and works at uh Four Branches Distillery now, right?
• 1:03:46
  SPEAKER_04: And he's got yeah, he's got a bunch of things in the irons in the fire, plus he has a nice viewpoint of maturation and the state of the whiskey industry right now.
• 1:04:00
  SPEAKER_03: So uh look forward to having Greg Schneider come on for I don't know that, but he he's got a lot a lot of years of background in the industry itself in all different positions throughout his history of being in the in industry, which brings a great perspective on uh what we like to talk about.
• 1:04:22
  SPEAKER_04: Hell, we've been doing this so long, he has a great history with the Scotchy Bourbon Boys.
• 1:04:27
  SPEAKER_04: I think he was on, I think this is this is his sixth year of being on the podcast.
• 1:04:33
  unknown: Yep.
• 1:04:34
  SPEAKER_03: So no, and and he's in he's he was in our first season.
• 1:04:40
  SPEAKER_04: He was in our first season in the 2019-20s that he was on and early on in that season.
• 1:04:47
  SPEAKER_04: So look forward to having Greg come on next Tuesday, and then post-Super Bowl, which brings me to my next question.
• 1:04:59
  SPEAKER_03: Do you want to go out on the line or Lim?
• 1:05:02
  SPEAKER_03: And uh tell me who are you picking it for the Super Bowl champions?
• 1:05:06
  SPEAKER_04: I wouldn't say I'm going out on anything.
• 1:05:08
  SPEAKER_04: I I'm gonna be cheering for Seattle NFC, and the reason why I'm cheering for Seattle will be two.
• 1:05:17
  SPEAKER_04: One, I think New England's had enough Super Bowls.
• 1:05:22
  SPEAKER_04: I mean, this will be, I mean, I believe Tom Brady walked away with six, and he was in eight total.
• 1:05:32
  SPEAKER_04: And this will be their ninth time in the Super Bowl this century, which is crazy when you think about that.
• 1:05:42
  SPEAKER_04: There's all this this will be the 26th of the century, and they've been in nine of them, and there's 32 teams.
• 1:05:51
  SPEAKER_04: They've won six of them.
• 1:05:54
  SPEAKER_03: I'm gonna give you my score prediction here on the Scotchy Bourbon Boys.
• 1:05:59
  SPEAKER_03: I am predicting Seattle Seahawks by a win of 28 to 23.
• 1:06:08
  SPEAKER_04: I'm really gonna go out on a limb.
• 1:06:10
  SPEAKER_04: I'm gonna say they're gonna win 42 to 13.
• 1:06:15
  SPEAKER_04: Okay.
• 1:06:16
  SPEAKER_05: All right.
• 1:06:17
  SPEAKER_04: And the reason why I say that is I really believe that when you look at that once one more time, Seattle.
• 1:06:26
  SPEAKER_03: 42?
• 1:06:28
  SPEAKER_04: 42 and the Patriots 13.
• 1:06:35
  SPEAKER_03: The Patriots are gonna score that much?
• 1:06:37
  SPEAKER_03: 13.
• 1:06:40
  SPEAKER_04: You mean the Seattle Seahawks are gonna score that much?
• 1:06:43
  SPEAKER_04: Because they're the ones I picked.
• 1:06:44
  SPEAKER_03: No, you're saying the Patriots are only gonna score 13.
• 1:06:47
  SPEAKER_04: Yep.
• 1:06:49
  SPEAKER_03: I mean, if you look at the I think they're gonna I think they're gonna be pretty much neck and neck until for the second half.
• 1:06:56
  SPEAKER_03: And that's why I'm going Seattle, like I said, 28.
• 1:07:01
  SPEAKER_04: I don't know.
• 1:07:03
  SPEAKER_04: I I watched that Denver game, and they had a backup quarterback, and they're not an offensive.
• 1:07:09
  SPEAKER_04: They weren't even with Bo Nicks this year, they had some issues on offense.
• 1:07:14
  SPEAKER_04: They had a really good defense, and honestly, whoo, they did not the Patriots did not do much, and I think that this that Seattle has a super defense also, and they have a good offense.
• 1:07:34
  SPEAKER_04: I mean, Darnold is, I think it's his moment, so and I think there'll be some key team t turnovers that that'll flip it.
• 1:07:43
  SPEAKER_04: It's kind.
• 1:07:44
  SPEAKER_04: I didn't want to go Dallas on it over Buffalo at 55 to 10 or whatever the hell that was.
• 1:07:50
  SPEAKER_04: But there you go.
• 1:07:53
  SPEAKER_03: John said he's going with the Seattle Seahawks 24 to 13 over the New England.
• 1:08:00
  SPEAKER_04: Yeah, I just think that the Seahawks are going to score 18 more points than you do.
• 1:08:04
  SPEAKER_04: That's all, John.
• 1:08:10
  SPEAKER_04: If you ask any other Bears fans behind John, Caleb Williams is going to come in and he's going to win it.
• 1:08:21
  SPEAKER_04: Oh, I I actually had a Bear fan talk about next year.
• 1:08:25
  SPEAKER_04: Next year there'll be no Bears in the Pro Bowl because they'll all be in the Super Bowl.
• 1:08:29
  SPEAKER_04: And that's just like it already started.
• 1:08:32
  SPEAKER_04: It's like the season's not even over and the Bears are going to win the Super Bowl.
• 1:08:36
  SPEAKER_04: Like every single year in the last 41 years that they didn't win the Super Bowl.
• 1:08:44
  SPEAKER_04: But that's beside the point.
• 1:08:46
  SPEAKER_04: Alright, so there's our Super Bowl predictions.
• 1:08:49
  SPEAKER_04: That's kind of cool.
• 1:08:50
  SPEAKER_04: I wasn't thinking that at all.
• 1:08:54
  SPEAKER_04: Should I ask Meta what she no, I'm not.
• 1:08:56
  SPEAKER_04: Hey Meta, are you there?
• 1:09:02
  SPEAKER_04: What is your Super Bowl prediction for this year's Super Bowl?
• 1:09:08
  SPEAKER_04: What who do you think is gonna win and what's the score?
• 1:09:21
  SPEAKER_04: She says she's there.
• 1:09:22
  SPEAKER_04: Hey Meadow, what is your Super Bowl prediction for this year's Super Bowl?
• 1:09:39
  SPEAKER_00: Seahawks strong defense and dark performance as a winner.
• 1:09:46
  SPEAKER_04: So what do you think the score is gonna be?
• 1:09:53
  SPEAKER_04: Hey Metta, what do you think the score is gonna be of the Super Bowl?
• 1:10:00
  SPEAKER_00: Predictions vary.
• 1:10:02
  SPEAKER_00: The Seattle Seahawks are in favor to win.
• 1:10:05
  SPEAKER_00: Some experts are predicting a score of 27 to 24 in their favor, while others see a close game.
• 1:10:12
  SPEAKER_03: The Seahawks have a strong 27-24.
• 1:10:15
  SPEAKER_03: Yep.
• 1:10:19
  unknown: And Drink May.
• 1:10:22
  SPEAKER_04: Thank you.
• 1:10:23
  SPEAKER_04: There you go.
• 1:10:24
  SPEAKER_04: She thinks 27-24.
• 1:10:26
  SPEAKER_03: You heard, could you hear her?
• 1:10:31
  SPEAKER_03: Put Meadow down here.
• 1:10:32
  SPEAKER_03: 27-24.
• 1:10:33
  SPEAKER_04: What was your pick?
• 1:10:44
  SPEAKER_04: Are you real there?
• 1:10:48
  SPEAKER_04: Sherry just puts you up as AI.
• 1:10:50
  SPEAKER_04: You're really in bed right now.
• 1:10:56
  SPEAKER_03: These 3D cameras are awesome, aren't they?
• 1:10:59
  SPEAKER_04: Yeah, they're super.
• 1:11:01
  SPEAKER_04: They're super Nash.
• 1:11:02
  SPEAKER_04: Okay.
• 1:11:03
  SPEAKER_04: Let's see.
• 1:11:04
  SPEAKER_04: Steve's got 2320 for Seattle.
• 1:11:08
  SPEAKER_04: All right, guys.
• 1:11:09
  SPEAKER_04: It's we'll wrap it up, and I could be on till about 10:15.
• 1:11:13
  SPEAKER_04: I gotta get this up and running and get get people watching it or seeing it and whatever.
• 1:11:18
  SPEAKER_04: So I'd like to thank.
• 1:11:20
  SPEAKER_04: We're doing something new before we before the end.
• 1:11:22
  SPEAKER_04: I'm gonna thank Whiskey Thief, Middle West Spirits, Whiskey Thief Distilling Company in Frankfurt, Kentucky, and New Lou, Louisville, Whiskey Thief in that was no Middle West Spirits in Columbus, Ohio.
• 1:11:37
  SPEAKER_04: Check out their new 72,000 square foot distillery.
• 1:11:42
  SPEAKER_04: And then the Spirit of French Lick in French Lick, Indiana, along with uh thanks to Alan Bishop and all your support.
• 1:11:54
  SPEAKER_03: Thanks for inviting me.
• 1:11:55
  SPEAKER_04: So remember www.scotchyburbonboys.com for all things Scotchy Bourbon Boys and anything and information on Super Nash myself.
• 1:12:06
  SPEAKER_04: Uh you can link to the podcast there, and you can do blends, t-shirts, and uh bourbon balls, along with remember that we're on Facebook, YouTube, Instagram, X, TikTok, and Patreon, and then also on Apple, iHeart and Spotify.
• 1:12:25
  SPEAKER_04: Remember, whether you listen to us or you watch us, just make sure to leave good feedback and make sure you become members or you know, member of Patreon or whatnot.
• 1:12:38
  SPEAKER_04: And that leads us to good bourbon equals good times and good friends.
• 1:12:45
  SPEAKER_04: Thanks to have Super Nash, a great friend.
• 1:12:48
  SPEAKER_04: I love you, brother.
• 1:12:50
  SPEAKER_04: Good bro.
• 1:12:51
  SPEAKER_04: Don't drink and drive, drink responsibly and live your life.
• 1:12:58
  SPEAKER_04: Cut and unfiltered.
• 1:13:01
  SPEAKER_04: All right.
• 1:13:03
  SPEAKER_04: And if I can find it, it was here before.
• 1:13:09
  SPEAKER_04: Oh my god, where does it go?
• 1:13:12
  SPEAKER_04: I don't know how it just disappears off the thing.
• 1:13:16
  SPEAKER_04: Let's see, it's there, there.
• 1:13:23
  SPEAKER_04: I had it and it was big.
• 1:13:25
  SPEAKER_04: It was just like the biggest thing.
• 1:13:27
  SPEAKER_04: And now it's there it is.
• 1:13:29
  SPEAKER_04: It's way down here.
• 1:13:32
  SPEAKER_04: How does it get down there?
• 1:13:33
  SPEAKER_04: Is the question.
• 1:13:34
  SPEAKER_04: All right, our our theme song's gonna take us out.
• 1:13:49
  SPEAKER_01: Thomas Anderson says thirty-two to three Patriots on the door, the end of the floor on the chart door.
• 1:14:16
  SPEAKER_01: How you play it out when you walk through that door to taste the taste on the whiskey.
• 1:14:43
  SPEAKER_01: All the rock on the ride.
• 1:14:50
  SPEAKER_01: Japanese.