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Transcript

Bourbon on the Banks: Building Family Through Kentucky's Spirit · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Hey Scotchy Bourbon Boys, tiny here to tell you all about Rosewood Bourbons and Rye the bourbon that implicated Andy Dufresne in a double homicide he did not commit in the classic movie Shawshank Redemption, initially produced in California by General Distillers in the 1930s and originally called Lewis Hunter's Rosewood Bourbon.
• 1:19
  Speaker 1: Hunter's Rosewood Bourbon.
• 1:21
  Speaker 1: Master blender, jason Giles, has brought back Rosewood to you by purchasing plus contract distilling barrels of bourbon in Kentucky and Indiana.
• 1:28
  Speaker 1: Once they mature he ships them to Texas where he ages them for at least another summer in the Longhorn heat.
• 1:33
  Speaker 1: The Rosewood Contexian blend and the Rosewood single barrels offer a unique bourbon and rye experience.
• 1:40
  Speaker 1: Please drink responsibly and never drink and drive.
• 2:02
  Speaker 2: Drinking birdies sipping on some scotch.
• 2:04
  Speaker 2: We get a little wild but it's your fun to watch.
• 2:08
  Speaker 2: We love what we do.
• 2:09
  Speaker 2: We're drinking every brew man.
• 2:12
  Speaker 2: We talk some truth, but we're telling the truth.
• 2:15
  Speaker 2: Yeah, we're the scotchy birdie boys Raising some hell and making some noise.
• 2:21
  Speaker 2: Yeah, we're the scch and Birdie Boys Raising some hell and making some noise.
• 2:23
  Speaker 2: Yeah, we're the Scotch and Birdie Boys.
• 2:27
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:31
  Speaker 2: We're here to have fun.
• 2:32
  Speaker 2: Yeah, woo Woo.
• 2:52
  Speaker 3: All right, welcome back to another exciting podcast of the Scotchy Bourbon Boys.
• 3:02
  Speaker 3: Oh, we tonight have a pretty cool podcast in line, but we have CT here tonight.
• 3:07
  Speaker 3: Hey, ct.
• 3:09
  Speaker 4: What's up everybody?
• 3:10
  Speaker 4: How's it going?
• 3:12
  Speaker 3: It's just good to have you here.
• 3:14
  Speaker 3: We've been busy Scotchy Bourbon Boys for the last couple weeks.
• 3:21
  Speaker 3: There's no doubt about it.
• 3:22
  Speaker 3: We are fresh off coming home from Bourbon on the Banks and putting a week in the books.
• 3:30
  Speaker 3: But that really was a crazy experience, wasn't it?
• 3:37
  Speaker 4: Very much so.
• 3:38
  Speaker 4: That was probably one of the most memories in a weekend you could pack in.
• 3:44
  Speaker 4: There was a lot of good things that happened that weekend.
• 3:47
  Speaker 3: I really feel that you know, we really are getting our Frankfurt family.
• 3:53
  Speaker 3: We've always had our Bardstown family and now we have our Frankfurt family and a lot of them are crossover.
• 4:01
  Speaker 3: But I mean I say family because there's just no other way to put it.
• 4:05
  Speaker 3: I mean, you know, you meet the people within the industry or you meet the people that are enjoying bourbon, and it's just kind of like I just remember before I got into this that I didn't have more than three or four close friends.
• 4:25
  Speaker 3: But you know, you just keep meeting people and although you might not be close friends yet, but you know that these people are the kind of people that you want to be close friends with.
• 4:38
  Speaker 3: You know, don't you agree?
• 4:39
  Speaker 3: I mean, it just left me what would you say?
• 4:43
  Speaker 3: Speechless.
• 4:44
  Speaker 3: I just couldn't believe the amount of time we're down there and the amount of time we were with the people that we were with.
• 4:52
  Speaker 3: We were Stephen Fonte, we were with.
• 5:01
  Speaker 3: His name was Chris.
• 5:03
  Speaker 3: I believe that we kept running into on Saturday or Friday when we were running around the state, right, I found out.
• 5:13
  Speaker 4: Chris is actually from right down the road from me, so I've already reached out to him.
• 5:18
  Speaker 4: He's from around the Dayton area.
• 5:20
  Speaker 3: You mean Chris with the cowboy hat?
• 5:24
  Speaker 4: Yep.
• 5:28
  Speaker 3: Is from the and then where we stayed right across it was right across the river.
• 5:34
  Speaker 3: It was walkable for everything, but we didn't walk, we just pulled in and whatever.
• 5:37
  Speaker 3: But that I'm speechless, really.
• 5:41
  Speaker 3: He's from the Dayton area.
• 5:43
  Speaker 3: This could be some epic stuff.
• 5:47
  Speaker 3: Can I come down this weekend?
• 5:50
  Speaker 4: No, you're not coming down.
• 5:52
  Speaker 4: Damn and Walker's right, we ran into Matt from Augusta.
• 5:57
  Speaker 4: I mean, honestly, you could sit here this whole episode.
• 6:02
  Speaker 3: Dave from Texas, dave from Texas, right, and then who else?
• 6:08
  Speaker 3: It?
• 6:10
  Speaker 3: Just Brent Elliott was there.
• 6:11
  Speaker 3: We were just the whole thing.
• 6:15
  Speaker 3: You can't well, can't say enough about Walter Zausch, our sponsor for Whiskey Thief, and then Derek and and and kelly and hannah I mean we were just hanging out but the the auction and going to whiskey thief and then greg, um, you know, keely from owner and operator of uh, larrikin.
• 6:40
  Speaker 3: I mean, it's just, it was just.
• 6:42
  Speaker 3: Everywhere we went, I felt like I was in my living room or I was with people that I knew, for I was very familiar with, and they are all super friendly.
• 6:56
  Speaker 3: I mean, that is why we're in bourbon, correct, urban correct?
• 7:00
  Speaker 4: for sure, it's uh the.
• 7:02
  Speaker 4: The fellowship of it, I guess you could say, is uh second to none, because there's even the podcast that we did.
• 7:12
  Speaker 3: If uh anybody thought that started out being steven fonte and uh barry from rd1 well, it started out as steven fonte and then then barry jumped in because he he met steven and they decided to do a podcast, which is fantastic having barry and steven, but then we just went off.
• 7:33
  Speaker 4: It just went off the I mean, it was a trio when you, when amin and amin and amin came down because he was supposed to be bringing me a beer, but he brought me the wrong beer and then he sat on my lap and I'm like, all right, you're just in here, I'll get out of the way I mean we even saw stacy pritchard, uh christy and uh christy atkinson and mark carter.
• 7:56
  Speaker 3: I mean it was just it it was.
• 7:58
  Speaker 3: And then we hung out for a good hour with Matt from Augusta, ended back up at Augusta, I mean just the whole time I just was sitting there.
• 8:09
  Speaker 3: And then you know, we're talking about the friendship.
• 8:13
  Speaker 3: But then the secondary thing was the whiskey we drank.
• 8:15
  Speaker 3: It's a WTF.
• 8:18
  Speaker 3: I won't actually do this and get us kicked.
• 8:21
  Speaker 3: You know we got to keep this going, but holy crap.
• 8:26
  Speaker 4: I found it like people kept coming around saying, well, what was your favorite bottle that you drank the whole, or what was your favorite thing you tried the whole weekend and that was pretty hard to put into terms because we had drank so much good stuff.
• 8:41
  Speaker 4: You had drank old stuff, new, uh, you had drank old stuff, new stuff, untasted before stuff.
• 8:46
  Speaker 4: But what I was really happy to find is like you know, there's people that that kind of shame, like finished stuff, like that's finished in a barrel of a different flavor, like the maple, and like old louisville with their maple cast that they had, that they had done, and then Larkin with their maple.
• 9:06
  Speaker 4: I really felt like anybody who drank those had no idea they were maple finished.
• 9:12
  Speaker 4: And I shouldn't say maple finished, because they're not.
• 9:15
  Speaker 4: They're in a maple cast, not the same as Knob Creek, which literally tastes like they added maple syrup to it.
• 9:22
  Speaker 4: But I was surprised at that.
• 9:26
  Speaker 4: I was surprised that you could drink from that bottle, have such good flavor in the bourbon and just have the little bit of nuances from the maple.
• 9:38
  Speaker 3: Yeah, I mean those were.
• 9:41
  Speaker 3: We have Alan Bishop, who is a sponsor and a master distiller and he talks about honesty.
• 9:50
  Speaker 3: You know, it's kind of like when you use a barrel for finishing, the rules are there's not supposed to be any liquid of what was left in there.
• 10:00
  Speaker 3: So if you're in a port finish or you're in an or La Rosa finish or whatever they should be, void of the actual liquid, they should be emptied fully out.
• 10:13
  Speaker 3: There shouldn't be.
• 10:14
  Speaker 3: Now you're supposed to be able to pull the flavor from what's in the wood, correct, but not the flavor.
• 10:23
  Speaker 3: That is you.
• 10:25
  Speaker 3: You know that's the actual liquid.
• 10:27
  Speaker 3: And he just talked about how some people actually, um, leave some of the liquid in and how it's almost kind of, you know it's.
• 10:35
  Speaker 3: It's not really a finish, it's almost like a mixture, you know, a blend of the two things.
• 10:42
  Speaker 3: So where did Nash come in?
• 10:47
  Speaker 4: Just watching.
• 10:47
  Speaker 4: Okay, it showed up that he was watching.
• 10:51
  Speaker 4: You better be smoking a cigar and drinking some Kentucky spirit or some kind of wild turkey, oh.
• 11:08
  Speaker 3: What's Kentucky spirit?
• 11:09
  Speaker 3: I had to put that in there.
• 11:10
  Speaker 3: Yeah, what's to take.
• 11:10
  Speaker 3: He knew what kentucky spirit.
• 11:11
  Speaker 4: I know I'm messing with it.
• 11:12
  Speaker 3: Um, all right, we better get on to this special thing, okay, so our special, our special segment is the old louisville barrel batching segment, sponsored by old louisville distillery in old louisville, kentucky, kentucky.
• 11:42
  Speaker 3: Uh, check it out, uh, anytime you go down there.
• 11:46
  Speaker 3: It is a really cool experience.
• 11:48
  Speaker 3: None, you know it's.
• 11:49
  Speaker 3: It's similar to a lot of experiences that are happening now, but Amin uh takes it to a really good level.
• 11:57
  Speaker 3: So make sure you check out old Louisville distillery.
• 12:00
  Speaker 4: I'm actually working with Amin.
• 12:01
  Speaker 4: I'm actually working on a bed and breakfast idea there where you can just stay there for the day, drink through all the barrels and then have a place to just crash by the barrels to stay the night.
• 12:15
  Speaker 3: So it's more like a cot and breakfast.
• 12:20
  Speaker 3: So you get a cot, and then you wake up and have breakfast and leave and then you go down the street, the yummy no, no, it would be cotton chicken.
• 12:29
  Speaker 3: That's what it should be called a cotton chicken.
• 12:31
  Speaker 3: He's nash is lighting the cigar and he says, yes, he has wild turkey kentucky spirit in his glass, so I have okay.
• 12:41
  Speaker 3: So, everybody, the barrel bashing uh experience right here is that we bash a barrel uh.
• 12:49
  Speaker 3: Based off of our review, there are four categories uh, which, in two of the categories nose and body you can give up to four bashes and the other taste and finish.
• 13:06
  Speaker 3: The other two categories, you can give up to five bashes for a total of 18, but if one is exceptional, you can give it a butt up up.
• 13:16
  Speaker 3: So four, five or six in the four or five category.
• 13:21
  Speaker 3: So the most you can get is a 19 for a perfect bourbon whiskey or whiskey or scotch or anything.
• 13:29
  Speaker 3: So what we'd like to do is we like to start off by pouring.
• 13:35
  Speaker 3: But you asked me a question first.
• 13:37
  Speaker 3: This is the c, the camp82924 Dump, date, 3359 Barrel, rick Kaus number.
• 13:47
  Speaker 3: I have that exact one.
• 13:48
  Speaker 3: Did you get it when we were down there or did you?
• 13:52
  Speaker 4: I got it before, but they must have still had it, so I have that bottle.
• 13:56
  Speaker 3: All right, so that's what we're going to barrel bash tonight.
• 13:58
  Speaker 3: So put that, I've got my wild turkey.
• 14:02
  Speaker 3: Now remember wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 14:08
  Speaker 3: We have glenn karens, we have t-shirts.
• 14:09
  Speaker 3: Make sure you check it out.
• 14:10
  Speaker 3: Tonight I'm wearing my wild turkey turkey feet, foot t-shirt, uh, which I really like, um, and then, uh, remember facebook, instagram, youtube and x, and then all the major podcast formats, mainly Spotify, apple and iHeart.
• 14:28
  Speaker 3: But make sure, whatever you do like, listen, subscribe and leave good feedback in all the formats, especially the Apple, because we're looking to up our rating there the more, the better the rating, the better you can get.
• 14:39
  Speaker 3: Now the Wild Turkey, kentucky Straight Bourbon Whiskey.
• 14:40
  Speaker 3: The rating the better you can get.
• 14:41
  Speaker 3: Now, um, the wild turkey, kentucky straight bourbon whiskey.
• 14:44
  Speaker 3: Now, this is single barrel whiskey from wild turkey, so technically it is the answers, wild turkey's answer to four roses single barrel or blantons or whatever.
• 14:59
  Speaker 3: This is the brand's single barrels, correct?
• 15:03
  Speaker 3: I do?
• 15:06
  Speaker 3: I believe when you buy it at the store, you buy it in single barrel form, that's.
• 15:11
  Speaker 3: I don't know.
• 15:13
  Speaker 4: They used to neck tag them with these tags.
• 15:15
  Speaker 4: They don't do that anymore, but but yeah, I and I think, if I'm not mistaken, like you don't see it in Ohio very often.
• 15:25
  Speaker 4: I'm not sure how many times it's even been dropped in Ohio, but this is typically something you get more in Kentucky and at the distillery.
• 15:35
  Speaker 3: So I have another one that I had picked up last year in Wisconsin and it was selected for the Bourbon Connoisseur.
• 15:47
  Speaker 3: It says the same thing, but this was selected.
• 15:51
  Speaker 3: I want to say this was at Okay, so it wasn't.
• 15:59
  Speaker 3: I thought this was an actual pick for total wine, but it's just a single barrel and this one is in warehouse.
• 16:07
  Speaker 3: T rick rick, number 30.
• 16:11
  Speaker 3: Is that what it is, tyrone I?
• 16:13
  Speaker 3: think they call that tyrone and it's um rick, number 31, and this was barrel number 2917, dumped on 21422, and that was barrel 3359.
• 16:26
  Speaker 3: So like 1,200 barrels difference between the 10-14-22 and the 8-9-24.
• 16:37
  Speaker 3: Now, one thing that's unique we don't get an age statement on this, do we?
• 16:47
  Speaker 4: I don't think so right.
• 16:51
  Speaker 3: So usually you get a dump date and does blantons give you a distilling date or a barrel fill date and a dump date?
• 17:00
  Speaker 3: Or do they just give you the dump date I think it's the dump date.
• 17:04
  Speaker 4: The other thing that's unique about these and we talked you were saying comparing to four roses is these are single barrels but they are not barrel proof.
• 17:12
  Speaker 4: They still are at wild turkey's favorite, 101 proof okay, so all of them come out at 101.
• 17:20
  Speaker 3: So they're more similar to Blanton's.
• 17:23
  Speaker 4: Probably a better yeah.
• 17:25
  Speaker 3: Because Blanton's puts them all out at 93.4 or whatever.
• 17:28
  Speaker 3: They put it out right Right Unless it's straight from the barrel.
• 17:36
  Speaker 3: So one of the things that jumps out on this one, I always found that Wild Turkey and Jim Beam, in their forms, are very similar.
• 17:50
  Speaker 3: You know what I mean.
• 17:51
  Speaker 3: As far as taste, there's a lot of similar tasting notes that you'll pick up on Beam and Wild Turkey.
• 17:58
  Speaker 3: They're very similar to me and wild turkey.
• 18:05
  Speaker 4: They're very similar to me, they've always.
• 18:07
  Speaker 4: For me, wild turkey always is just synonymous with those standard flavors that we all like.
• 18:13
  Speaker 4: You know, the brown sugar always comes out pretty strong Caramel, vanilla.
• 18:25
  Speaker 3: They're very traditional flavors for me that come out.
• 19:12
  Speaker 3: The brown sugar on this one is pretty strong and the the there's a little bit of cassia or cinnamon on it, just a little bit.
• 19:20
  Speaker 3: It's almost like, um, when you make cinnamon toast, like you use brown sugar, you use butter, brown sugar and cinnamon on top of toast and that's pretty much when I you get a nice toasted it really that's what I'm picking up on that one.
• 19:41
  Speaker 3: The nose is actually really quite good.
• 19:46
  Speaker 3: Not a lot on.
• 19:47
  Speaker 3: There's not a lot of ethanol.
• 19:48
  Speaker 3: The nose is actually really quite good.
• 19:49
  Speaker 3: There's not a lot of ethanol.
• 19:55
  Speaker 3: It's not florally, it's kind of what you want your bourbon to taste like, right, or?
• 20:05
  Speaker 1: smell like.
• 20:05
  Speaker 3: All right.
• 20:13
  Speaker 4: So let's see, I could figure out why my phone all of a sudden won't connect to the internet.
• 20:19
  Speaker 3: So Robert Weigel says that T-Y-A Weigel is Tyrone.
• 20:25
  Speaker 3: So what is T, Robert?
• 20:39
  Speaker 3: So what you're saying is Camp Nelson is one of the most famous rickhouses, correct?
• 20:45
  Speaker 3: Now you've.
• 20:47
  Speaker 4: The rickhouse that.
• 20:49
  Speaker 4: So they have Camp Nelson and they have Camp Nelson F.
• 20:53
  Speaker 4: Last year's single rickhouse reserves that were very sought after, there was two.
• 21:00
  Speaker 4: One release was Camp Nelson C, I believe, and then F was the second one.
• 21:06
  Speaker 3: But C has been torn down, correct.
• 21:10
  Speaker 4: I don't know.
• 21:11
  Speaker 3: Well, what about the one that you got?
• 21:13
  Speaker 3: That was the lost rickhouse that everybody just went crazy for.
• 21:17
  Speaker 4: Second one was Camp Nelson F, and that's the one I have.
• 21:21
  Speaker 4: Okay, yeah, that's the one we actually put up for bourbon of the year last year.
• 21:26
  Speaker 4: Okay, I don't know, that's the one we actually put up for bourbon of the year, last year.
• 21:28
  Speaker 4: Okay, I don't know.
• 21:39
  Speaker 3: I can't get on to my other phone here to get Facebook comments because it's in SOS mode, all of a sudden, you lost your Wi-Fi.
• 21:45
  Speaker 4: My Wi-Fi is not working.
• 21:46
  Speaker 3: But why?
• 21:47
  Speaker 3: Oh?
• 21:51
  Speaker 3: So your Wi-Fi crashed and your phone signal's bad.
• 21:52
  Speaker 4: The phone that I'm using for the camera is on my phone phone.
• 21:56
  Speaker 4: This phone is not.
• 21:56
  Speaker 4: This is just on Wi-Fi.
• 22:03
  Speaker 3: Oh okay, so that's an old phone on Wi-Fi.
• 22:06
  Speaker 4: Correct Makes it easy to be able to get on here and follow this stuff, but when it works correctly, it's great.
• 22:13
  Speaker 4: Yeah, I don't know what's going on your wi-fi.
• 22:16
  Speaker 3: Yeah, cne anyway.
• 22:18
  Speaker 3: Yes.
• 22:19
  Speaker 3: John ritz says cne is the is delicious and then just so everybody knows ct, we were down there with CT.
• 22:27
  Speaker 3: It was great to be at Bourbon on the Banks with you, Chris, because Chris's son is progressing well.
• 22:39
  Speaker 3: Correct, because I swear to God, when you left it became all the buzz for Friday and Saturday of where you went and then the concern for your son of what you had to do and you had to have a really good outreach, correct?
• 23:03
  Speaker 4: And I have to say thank you to everybody because at Urban on the Banks, I can't tell you all the people who came up, I mean as soon as I saw Barry and Barry's wife, immediately like how's your boy doing, how's he doing?
• 23:16
  Speaker 4: And listen, by far there is worse things happening in the world with people and their kids than a broken leg.
• 23:24
  Speaker 4: But obviously it was a pretty big deal.
• 23:27
  Speaker 4: It's still a big deal, still takes a lot to take care of him with uh, with what he's got going on.
• 23:32
  Speaker 4: But he is progressing very well and uh, I appreciate everybody that uh has stopped me to to ask about him, to show their concerns.
• 23:43
  Speaker 4: So thank you so much.
• 23:45
  Speaker 4: And uh, uh, you know, I know I I'm a little humbled by it to a point.
• 23:51
  Speaker 4: I have a very close friend who just last week went in for surgery to give a kidney for a friend and she's a very close friend of ours and a little boy that lives here locally that was born with a kidney disorder and has been on dialysis and he's just a little guy but donated a kidney to help this poor kid out.
• 24:16
  Speaker 4: So I, you know it's, it's, I'm glad my son's doing well and I'm super concerned.
• 24:22
  Speaker 4: But man, oh man, there's a lot more going on in the world.
• 24:26
  Speaker 3: Yeah, there, lately especially, there's a lot more going on in the world.
• 24:28
  Speaker 3: Yeah, they're lately especially, but at the same time, you know that's that's just awesome and uh thank you for the you know the part of with your son is awesome.
• 24:41
  Speaker 3: The other stuff, the last there's been a lot of stuff going on in the world.
• 24:45
  Speaker 3: That's just been absolutely crazy.
• 24:48
  Speaker 3: My mom and dad were lucky to be a little bit south enough for that what happened yesterday in Florida.
• 24:55
  Speaker 3: So shout out to my mom and dad I'm glad that you guys, since they've been there, they've been lucky.
• 25:03
  Speaker 3: It's been a good move to where for not you know.
• 25:06
  Speaker 3: But you just know when you're living in Florida that eventually this type of stuff is going to.
• 25:11
  Speaker 3: You got to get through it or get out for a little bit and come back and do whatever you got to do.
• 25:16
  Speaker 3: It's going to be a long recovery and hopefully there's no more, but you know it's still a couple.
• 25:23
  Speaker 3: You know there's still a couple more months of hurricane season.
• 25:26
  Speaker 3: So with that said to everybody, I hope everybody's safe there.
• 25:31
  Speaker 3: Super Nash is watching tonight and he still doesn't have a phone and Wi-Fi.
• 25:38
  Speaker 3: He got his electricity back and whatever, but as far as his Internet goes, that part is not back up.
• 25:46
  Speaker 3: They were talking about miles and miles of the.
• 25:49
  Speaker 3: You know the direct, the direct tv, and I believe he had um spectrum and it was wiped out.
• 25:56
  Speaker 3: So it's just this kind of stuff it's.
• 25:57
  Speaker 3: It's good, I mean, when you, when you, as long as you got your life and your health, everything else can be fixed right, and that's what we all pray for that everybody get through and we go from there.
• 26:09
  Speaker 3: Um, all right, so the nose on this.
• 26:12
  Speaker 3: I agree, there's a lot of um, there's a little bit.
• 26:17
  Speaker 3: I always pick up a little bit of the same that that nuttiness plus the brown sugar, plus a little bit of cinnamon.
• 26:23
  Speaker 3: So let's uh see what it does in our glass right here.
• 26:28
  Speaker 3: I'll roll this baby, let's see, we'll give it a roll, we'll do a there.
• 26:35
  Speaker 3: We go, we're gonna coat it up, bring her up and let's see what it does.
• 26:39
  Speaker 3: In my wild turkey, glen, karen, I mean honestly, at 101.
• 26:43
  Speaker 3: It's sticking to the side and and and there's the first one.
• 26:48
  Speaker 3: So as it forms, those are pretty good legs and they kind of like do a separation thing.
• 26:55
  Speaker 3: I like it when, when all of a sudden, they just all appear like like they weren't there because it's sticking to the you know the actual, it sticks so well to the glass and then when they finally appear to run back down, it's, the viscosity of this is good, it's a, it's not cherry, it's more of a ale color.
• 27:18
  Speaker 3: You know like a uh, not uh, maybe like a, not a dark beer, but just a really, you know, nice big bodied beer color.
• 27:35
  Speaker 4: The thing that's.
• 27:35
  Speaker 4: You know, the nose for a one-on-one proof to the nose is actually got a little zing to it.
• 27:42
  Speaker 4: It'll come out of that glass and get you a little bit.
• 27:52
  Speaker 3: It's been sitting in my glass for a little bit well and I can say this wild turkey.
• 27:54
  Speaker 3: I love this glen with this wild turkey because it's got one of those really thick typefaces where they, you know, when it's not a thin overall, and it really gives you a really nice embossed feel.
• 28:07
  Speaker 3: Now we were, when we were at wild turkey, we we experienced the new tasting room right, and that's the first time I was there.
• 28:19
  Speaker 3: You could see I'm wearing my brand new hat.
• 28:22
  Speaker 3: My live stream has ended the scotchy Bourbon Boys.
• 28:25
  Speaker 3: What?
• 28:25
  Speaker 3: Why would it end?
• 28:28
  Speaker 3: Wow?
• 28:34
  Speaker 4: Did I get kicked off?
• 28:35
  Speaker 4: No, I cannot get on this other phone.
• 28:39
  Speaker 3: I cannot get on the internet.
• 28:41
  Speaker 3: I'm just going to go live.
• 28:56
  Speaker 4: No, it ended over there.
• 28:57
  Speaker 4: I have been down to, uh, the frankfurt area, the new wild turkey distillery uh, I shouldn't say distillery.
• 28:59
  Speaker 4: The new visitor center is now open.
• 29:02
  Speaker 4: So they've been working out a place across the street that was like a little house, which worked out really well.
• 29:09
  Speaker 4: It was small but it worked nice.
• 29:11
  Speaker 4: They still had their bar in the back, which if you go in the bar and you get a drink if anybody's been there they know that they give you the glass to take with you when you're done.
• 29:23
  Speaker 4: So they have now moved back to the original location that looks out over the gorge and it's an awesome setting.
• 29:33
  Speaker 4: I think when we sat there we all had a cocktail and just kind of talked about how you could just sit there and look out that window and just stare for hours.
• 29:42
  Speaker 4: It was just very peaceful.
• 29:46
  Speaker 3: Yeah, it was.
• 29:47
  Speaker 3: And the bridge there is always spectacular.
• 29:53
  Speaker 3: It's fun to go over the bridge when you come in, it's just like you know.
• 30:01
  Speaker 3: It's funny because a lot of the distilleries, when you lead in the outside, when you lead up to the distillery, it's an experience, right.
• 30:10
  Speaker 3: And Wild Turkey when you come over the bridge and go around the corner and you see the big billboard and you go up the side and you go to Wild Turkey, it's a pretty cool experience and it's just like so many others.
• 30:25
  Speaker 3: I mean Whiskey Thief going to Whiskey Thief, that's an experience.
• 30:29
  Speaker 3: Driving down that gravel road down to the barn on the farm you also have, you know, buffalo Trace.
• 30:36
  Speaker 3: That you know.
• 30:37
  Speaker 3: You're going through that giant river ravine of the Kentucky River that it sits on, you know.
• 30:45
  Speaker 3: They all have really memorable approaches, you know, and that's one thing that's really cool.
• 30:51
  Speaker 3: All right.
• 30:52
  Speaker 3: So taste-wise, there's a ton of vanilla, it's very vanilla, forward with like a cinnamony, a cinnamony, there's some cinnamon and then back to vanilla.
• 31:15
  Speaker 3: On this Camp Nelson one, it's really, really.
• 31:19
  Speaker 3: There's not.
• 31:20
  Speaker 3: I wouldn't say caramel on it, would you?
• 31:22
  Speaker 3: It's pretty much vanilla.
• 31:25
  Speaker 4: The vanilla and almost that peanut note is more on the palate.
• 31:29
  Speaker 4: Now definitely get the peanut um.
• 31:33
  Speaker 3: But yeah, the caramel is definitely not as prominent in this one I get the cinnamon on the back almost like a red hot after you're finished.
• 31:49
  Speaker 4: It's different.
• 31:49
  Speaker 4: It's not an all spice, it's.
• 31:51
  Speaker 4: It's like you said, it's more of a cinnamon yeah, no, you're right, but it's.
• 31:57
  Speaker 3: It's really, uh, you know, like those cinnamon, uh, red hot candies not the, the ones that are, but more like a little hard candy that are cinnamon, and it just leaves that flavor in there.
• 32:14
  Speaker 3: That's pretty good, all right.
• 32:17
  Speaker 3: So let's grab a little more and then let's barrel, bash this baby.
• 32:23
  Speaker 3: I'll put a little more in here.
• 32:28
  Speaker 5: All right, I'll put a little more in here, all right I can't believe so.
• 32:41
  Speaker 3: I I thought I was charging it, but people on youtube are on youtube, are kind of um out because the phone died.
• 32:54
  Speaker 3: It happens.
• 32:54
  Speaker 3: I have to somehow get this, this, this down.
• 32:55
  Speaker 3: I I think, though, twice a week I I was on a roll, but now that we're doing once a week and we're leaving and going doing things and and other things, I come back and trying to get back on my game.
• 33:05
  Speaker 3: Uh, I, we are on Facebook and YouTube Tonight.
• 33:09
  Speaker 3: We got good.
• 33:10
  Speaker 3: Adam Roberts says we got a lot of spirit tonight.
• 33:16
  Speaker 3: Yes, we do, we got our.
• 33:19
  Speaker 3: Thanks, adam.
• 33:21
  Speaker 4: I wish I could respond to anybody, but for whatever reason, my phone has decided it doesn't want to go into, so I cannot respond to anybody on Facebook, which I usually try to do a good job of that we'll leave this.
• 33:37
  Speaker 3: the Berman Smith said add me up, please.
• 33:41
  Speaker 3: Yeah, cool, lawrenceburg, hope all is well.
• 33:48
  Speaker 3: Martin, hurricanes suck, yep, they do, all right.
• 33:52
  Speaker 3: So do you want to go first on the nose or do you want me to go first?
• 33:59
  Speaker 3: So Martin says he's getting sweet cinnamon, a little walnut and tobacco on the taste.
• 34:04
  Speaker 3: That's right in the yeah, what do you got Nash?
• 34:08
  Speaker 3: Which bottle do you have?
• 34:11
  Speaker 4: Do you have what batch which Rickhouse?
• 34:17
  Speaker 3: I am going to pour grab my I got an old Louisville tasting glass right here and I'm going to pour some of the tea.
• 34:32
  Speaker 4: You're going to totally screw it up, then I'm going to go pour another one.
• 34:36
  Speaker 3: No, I'm just pouring it there for when it's when it's the nose to me has changed a little more.
• 34:41
  Speaker 4: Now I add a little bit, but it's definitely gotten more vanilla on the nose now.
• 34:44
  Speaker 4: Gotten more vanilla on the nose now.
• 34:49
  Speaker 3: So what do you think on Kentucky Spirit?
• 34:53
  Speaker 3: Is it?
• 34:54
  Speaker 3: What do you think?
• 34:56
  Speaker 3: Is it like Russell's?
• 34:57
  Speaker 3: Or I mean what?
• 35:02
  Speaker 4: Yes, adam, I must really like Kentucky Spirit.
• 35:08
  Speaker 3: Okay, holy, chucky Vince Bruce, nice to sign Camp Nelson.
• 35:15
  Speaker 4: You don't have a wild turkey.
• 35:16
  Speaker 4: What the why don't you?
• 35:18
  Speaker 3: have a wild turkey.
• 35:19
  Speaker 3: He's got to be someplace.
• 35:21
  Speaker 3: I mean, you know private barrel reserve and it's way better than my other ones.
• 35:35
  Speaker 4: That's what Adam's saying.
• 35:36
  Speaker 4: All right, and adam's response to that.
• 35:38
  Speaker 4: Like I would like to be one day to take the five or six that I have and go through them and do a comparison, uh yeah, I mean I picked up the tea at Total Wine and Spirits in where is that?
• 35:57
  Speaker 3: In Bayshore in Wisconsin and I thought it was a Total Wine and Spirit pick, but it turns out it just was a Kentucky Spirit.
• 36:07
  Speaker 3: So we don't see the kentucky spirit here in ohio much you don't see it on the shelf the single barrels, it doesn't really come.
• 36:18
  Speaker 4: so I mean, definitely when you're down south, I feel like and honestly like it's not.
• 36:24
  Speaker 4: We walked into wild turkey the other day and it was on the shelf available.
• 36:30
  Speaker 4: It's not always available, because I've been down there plenty of times when they didn't have anything other than just the Russell's 10 and the Russell's 10 rye yeah, but it was nice to be able to get it.
• 36:44
  Speaker 3: Yeah, yeah, I would say when we were down there to meet Jimmy.
• 36:47
  Speaker 3: And then when we were down there, when were we down there and he mixed the?
• 36:56
  Speaker 3: Was that last year that our guy, we saw him?
• 37:02
  Speaker 3: What's his name?
• 37:03
  Speaker 3: Is it Bob?
• 37:05
  Speaker 4: You're talking about Wild Turkey.
• 37:07
  Speaker 3: Yeah, it was Bo Bo bow bow.
• 37:10
  Speaker 3: Right, thank you, but when did we was?
• 37:13
  Speaker 3: Was bow last year's bourbon on the banks when we had him mix us that when we went in the morning?
• 37:19
  Speaker 4: bow usually worked before in the bar and then when they moved to the new spot, he's doing tours and everything there yeah, and matt's saying he has a russell 15 there yeah, I have some russell's 15 too, uh that's coming up.
• 37:35
  Speaker 3: This is a spirit podcast, not a russell's 15, just know, the tuesday before thanksgiving we will be going live with our classic wild turkey thanksgiving podcast.
• 37:49
  Speaker 3: Every year we do a wild turkey so we'll cover rare breed and russell's and all that.
• 37:55
  Speaker 4: But tonight we're doing and barrel bashing the kentucky spirit, so let's get on with it so I poured, I poured the other camp nelson that I have, so I have the camp nelson e that we started with, and then I have Camp Nelson D and that's in my other glass so that I could have tried it, because Walker brought.
• 38:13
  Speaker 3: Russell's 15 with him, and we did it.
• 38:15
  Speaker 3: We basically partied so hard that when we got back to our place all of us had brought some very special bottles, but we really didn't do much more than play a little bit of pac-man and go to bed.
• 38:54
  Speaker 4: Because how much whiskey can you drink in a day, right, yeah, there's only so much, no so now, giving this a comparison note, this e has a tobacco note that the d does not well, I'm picking up not tobacco, but I'm picking up um burnt marshmallow on this.
• 39:19
  Speaker 3: Now I started picking up the vanilla and and getting that um toasted marshmallow on the left side.
• 39:28
  Speaker 3: So very, very good, I actually like the nose a lot better on e than I do the d and I like the nose right now, um, but more than when we did the first, pour now that it's been in my glass and it's all the sugars can kind of sit in there and get on the sides and everything all right so I'm gonna lead off with the nose and you can go with the next one yep so, after giving a comparison to the two, I really like the nose.
• 39:56
  Speaker 4: But I'm a wild turkey fan obviously.
• 39:58
  Speaker 4: Um, I have too much wild turkey stuff, but I like kentucky spirit a lot.
• 40:05
  Speaker 4: I think for 101 proof, this has an amazing nose for the proof point that it is.
• 40:10
  Speaker 4: But to be fair and what it is, I probably give the nose a three.
• 40:21
  Speaker 3: You give it a three, here we go.
• 40:24
  Speaker 3: Alright, folks, he gives it three barrel bashes.
• 40:31
  Speaker 3: I will have to concur, I really love.
• 40:39
  Speaker 3: I think it was a two.
• 40:40
  Speaker 3: When I first was doing it it was just an average nose.
• 40:43
  Speaker 3: A two would be an average, but now that I can pull a little bit of that marshmallow, toasted marshmallow, it turns it to a three for me.
• 40:53
  Speaker 3: All right, so body, all right.
• 41:01
  Speaker 3: So body.
• 41:03
  Speaker 3: In the glass the viscosity is very nice.
• 41:05
  Speaker 3: It's 101.
• 41:07
  Speaker 3: So you can't really, um, you can't fault it.
• 41:12
  Speaker 3: Um, it's at 101.
• 41:17
  Speaker 3: It should really.
• 41:18
  Speaker 3: Really.
• 41:18
  Speaker 3: You can't say that's a low-proof bourbon.
• 41:23
  Speaker 3: Anything over 100 to me is a higher-proof bourbon.
• 41:27
  Speaker 3: I understand that there's high, high-proof bourbon and there's hazmats.
• 41:32
  Speaker 3: People for some reason think that their liver needs 140 proof bourbon, but it doesn't.
• 41:40
  Speaker 3: I'm here to tell you.
• 41:41
  Speaker 3: But as this goes, it's a really nice mouthfeel.
• 41:53
  Speaker 3: There's not a lot of sting or whatever to it.
• 41:59
  Speaker 3: Um, but it doesn't get into, you know, it doesn't get into the cheeks.
• 42:05
  Speaker 3: It stays a little bit under your tongue, on your tongue, roof of your mouth, on your throat.
• 42:12
  Speaker 3: Good, good finish, but I think out of all the things, that this is is probably the lower end of the.
• 42:21
  Speaker 3: You know when you're talking about a big, big giant, bourbon, uh, it's probably just, in my opinion, an average um, oh, super nash has figured out here.
• 42:37
  Speaker 3: Here he comes, coming on in.
• 42:39
  Speaker 3: I would say this is a lower, so I will have to give this a two for the body.
• 42:51
  Speaker 4: Is Nash coming live via walkie talkie?
• 42:53
  Speaker 3: He's going to come.
• 42:54
  Speaker 3: There he is.
• 42:55
  Speaker 3: Here we go Go horizontal buddy.
• 43:02
  Speaker 3: Yeah, let's see, there you go.
• 43:06
  Speaker 3: Holy crap.
• 43:08
  Speaker 3: Yeah, perfect, you're on the back porch.
• 43:13
  Speaker 5: Yeah.
• 43:14
  Speaker 4: There you go.
• 43:14
  Speaker 4: What's up, Nash?
• 43:16
  Speaker 5: What's going on CTV?
• 43:17
  Speaker 5: I got my winter 2020 Kentucky Spirit 2020.
• 43:24
  Speaker 4: Holy crap God.
• 43:26
  Speaker 4: We were like five years old back then.
• 43:30
  Speaker 5: See, the Kentucky Spirit is very special to me because my brother the one that took his life, because my brother the one that took his life he always came over on Thanksgiving Day that evening, no matter if we were ever fussing, fighting or whatever, we always had a pour of Kentucky spirit on Thanksgiving evening.
• 43:52
  Speaker 5: You know, after all, the festivities were over and all that.
• 43:56
  Speaker 5: So I've been sipping on this bottle since 2020 is when I opened this one up.
• 44:04
  Speaker 5: He passed away in 98.
• 44:06
  Speaker 5: Cheers to my brother, cheers.
• 44:09
  Speaker 4: Cheers to your brother Nash.
• 44:11
  Speaker 5: That's why I have an older bottle of Kentucky Spirit.
• 44:14
  Speaker 5: It's always been good.
• 44:18
  Speaker 3: Caravaggio says hi nash I.
• 44:23
  Speaker 5: I told him cheers a little while ago.
• 44:24
  Speaker 5: Uh, now that I'm on my phone I can't monitor the comments and stuff like that.
• 44:30
  Speaker 3: I'll, I'll do I'll do that for you.
• 44:33
  Speaker 3: Now you're actually part of the podcast.
• 44:35
  Speaker 3: You're not just one of the common folk bare knuckles cigar yeah, good thing.
• 44:49
  Speaker 3: Good thing that we uh, we got my phone died for youtube nash, what was the?
• 44:57
  Speaker 4: what was your uh bottle from?
• 44:59
  Speaker 4: I don't know if you ever said is it a what rick house?
• 45:02
  Speaker 5: yeah, it's uh from a uh it's a warehouse.
• 45:06
  Speaker 5: A uh rick 28 okay, I don't.
• 45:10
  Speaker 4: Yeah, a's different.
• 45:11
  Speaker 4: Haven't heard any very much out of a, so so it's good.
• 45:17
  Speaker 5: It's good, that's's good.
• 45:18
  Speaker 3: That's for sure.
• 45:19
  Speaker 3: So what's your bash on the body there?
• 45:22
  Speaker 4: CT On the body Like in the glass.
• 45:26
  Speaker 4: I think it's freaking nuts the legs that are on this for a 101 proof Now.
• 45:31
  Speaker 4: That being said, it's not as good as others, but it's solid for a 101.
• 45:37
  Speaker 4: I have to go with a.
• 45:40
  Speaker 4: Am I allowed to give halves?
• 45:43
  Speaker 3: No.
• 45:45
  Speaker 5: You can give a half, but we're going to rate it up or down one way or the other.
• 45:53
  Speaker 4: I was kind of feeling like a two and a half, but if I have to lean one way or the other I go at two.
• 45:59
  Speaker 3: You said two and a half, but if I have to lean one way or the other, I go at two.
• 46:01
  Speaker 3: He said two and a half.
• 46:02
  Speaker 3: Okay, I have to say the same.
• 46:05
  Speaker 3: All right, so let's go to taste.
• 46:10
  Speaker 3: My friend, wait a minute.
• 46:11
  Speaker 5: You didn't get my score.
• 46:12
  Speaker 5: I gave a three on the nose and on the body, gave a three on the nose and uh on the body.
• 46:23
  Speaker 5: Uh, I'm gonna have to give it a two also because, uh, that's, I think this is one of the weak parts of it.
• 46:26
  Speaker 2: Yeah, it's a little thin.
• 46:28
  Speaker 5: Yes, it is a little thin thin across the palate and in the glass and uh I mean I wouldn't say it's thin, it's just average.
• 46:37
  Speaker 3: I it's just, it's a 101.
• 46:39
  Speaker 3: When you're drinking, 101 if you give it a two and it that's what.
• 46:44
  Speaker 3: What an average is.
• 46:46
  Speaker 3: It's really good for a 101.
• 46:48
  Speaker 3: I mean to get a two.
• 46:50
  Speaker 3: It's to get a four.
• 46:52
  Speaker 3: You need to have some one.
• 46:55
  Speaker 5: When you start getting above 100 proof, you know it should have a little bit more body to it, in my opinion.
• 47:02
  Speaker 3: Yeah, I would agree.
• 47:04
  Speaker 4: This doesn't have the mouthfeel that it could have, I guess, is a good way to put it, and that's the other thing about trying the different ones is maybe some do, maybe some are more than others.
• 47:14
  Speaker 4: But I mean, obviously they're bringing that proof down to get it to one oh one, so it probably loses a little bit.
• 47:21
  Speaker 5: Yeah, and probably to mine.
• 47:23
  Speaker 5: Mine is about four years old now, so you know, right at four years old, because it was a winter 2020, uh, when it was bottled, so uh, you know, so that could have a little bit to do with it.
• 47:38
  Speaker 5: Yep, so that could have a little bit to do with it.
• 47:40
  Speaker 5: Maybe I need to purchase a new bottle of Kentucky Spirit and crack it open.
• 47:43
  Speaker 3: Well, you always need to.
• 47:44
  Speaker 3: I got my new one.
• 47:47
  Speaker 3: I mean so like and I'll taste this warehouse tea.
• 47:53
  Speaker 3: But this is Camp Nelson right here.
• 47:55
  Speaker 3: I mean, and you know Wild turkey's done such a good job with the camp nelson rickhouse as far as promoting, letting people know good whiskey comes out of there.
• 48:06
  Speaker 3: So now let's go to the taste.
• 48:08
  Speaker 3: This is now.
• 48:11
  Speaker 3: This is ct.
• 48:12
  Speaker 3: On the taste.
• 48:13
  Speaker 3: You go finish can go up to a five.
• 48:14
  Speaker 3: It's a bigger category for us.
• 48:37
  Speaker 4: So I'm waiting for something to change in the taste, because it doesn't do a lot for me and again, every one of these is different.
• 48:44
  Speaker 4: Yeah, I guess the best way to sum this for me is this a bottle, I'd say well, you can see these two.
• 48:52
  Speaker 4: I've drank almost all of them.
• 48:54
  Speaker 4: I could totally sit down and drink this with a friend and crush half a bottle pretty quick because it's drinkable, it's very approachable, it's great flavor, it's not very complex and to some that are looking for complexity and for it to change, it's not going to.
• 49:16
  Speaker 4: It's kind of a one-trick pony, I guess is a good way to put it.
• 49:19
  Speaker 4: I get this on taste of three.
• 49:21
  Speaker 4: It's.
• 49:22
  Speaker 4: It's not wowing me.
• 49:23
  Speaker 4: I like it, I'm gonna drink it, but it's not like.
• 49:27
  Speaker 3: Oh, this is in another level now I'm gonna tell it's a single barrel.
• 49:37
  Speaker 3: Every single Rick House they pull single barrels.
• 49:44
  Speaker 3: For what's up, Greg?
• 49:47
  Speaker 3: We're not talking.
• 49:49
  Speaker 3: Are we talking to Greg Schneider?
• 49:51
  Speaker 3: Yeah, oh okay, cheers, cheers, greg.
• 49:54
  Speaker 3: We're not talking with Kentucky Spirit.
• 50:02
  Speaker 3: In opinion it's a single barrel, it's they don't have toppers.
• 50:04
  Speaker 3: You know what I mean?
• 50:06
  Speaker 3: Um, it's the same nice, it's a nice bottle, it's nice everything.
• 50:11
  Speaker 3: But you know, I've always said that Blanton's has, with its topper system and sending in the toppers, they basically it's marketing genius.
• 50:24
  Speaker 3: Now there should be like turkey toes on top of these or something, so that you want to collect all the turkey toes.
• 50:32
  Speaker 3: I mean it's just like turkey toe CN Camp Nelson.
• 50:37
  Speaker 3: Turkey toe nelson.
• 50:38
  Speaker 3: Turkey toe tea.
• 50:39
  Speaker 3: You know all the different, you know what I mean and you want to collect them all and if you put them all together you send it in and they send you a stave with the turkey mounted on top of it that you can put little tasting things you know tasting glasses on.
• 50:54
  Speaker 3: That's what you need because, once again, if you understand what a single barrel is, I mean single barrels are winners and losers.
• 51:03
  Speaker 3: I mean I'm not saying I think the base of Kentucky Spirit is better than the base of Blanton's, just in my opinion there's a base flavor throughout that I enjoy more than I enjoy from Blanton's.
• 51:17
  Speaker 3: But once again I've had bad colonel taylor single barrels.
• 51:21
  Speaker 3: I've had bad blanton single barrels and I've had, you know, bad four roses single barrels but I've had spectacular ones.
• 51:29
  Speaker 3: Now this camp nelson one is on a level you gave.
• 51:32
  Speaker 3: This.
• 51:33
  Speaker 3: I'm a little bit more excited.
• 51:35
  Speaker 3: This is a little bit on a higher level to me than Old Tub.
• 51:44
  Speaker 3: Old Tub is like.
• 51:48
  Speaker 3: If I was to rate Old Tub I think it's a four.
• 51:51
  Speaker 3: I would give it a four on taste because I love the singular taste.
• 51:59
  Speaker 3: Now, this, this one there's a little bit of tobacco in there, there's a little bit of?
• 52:02
  Speaker 3: Um, the vanilla was way stronger but as I keep tasting further and further, I almost get a ale finish, like an ale aspect to it.
• 52:13
  Speaker 3: I get the peanut and.
• 52:14
  Speaker 3: But the thing where I differ probably from uct a little bit and I'm going to give it a 4 instead of a 3, 4 out of 5 on the taste is that this is very similar to what I love about Jim Beam.
• 52:28
  Speaker 3: I've always felt, once again, that there's similar profiles of what bourbon is, and Jim Beam defines bourbon and so does wild turkey.
• 52:40
  Speaker 3: Um, my 18th birthday.
• 52:41
  Speaker 3: I haven't told too many people, but I think I did 14 shots of wild turkey 101 and then just went back to my dorm room and used the wastebasket for about two hours.
• 52:58
  Speaker 3: My roommate asked if I was okay.
• 53:01
  Speaker 3: I basically said I should have brought the bottle of wild turkey back, because that's basically what I could have done is poured it back in the bottle, but at the same time, for a long time I didn't drink a lot of wild turkey, as people experience, experienced.
• 53:19
  Speaker 3: But it was what I, you know I there was a couple times my bachelor party, my 18th birthday, I was, you know, I expected to, you know whatever, but it's part of me.
• 53:29
  Speaker 3: You know that that night was part of me.
• 53:32
  Speaker 3: I was at a.
• 53:33
  Speaker 3: I was at a college bar that was for where all the professors hang out.
• 53:38
  Speaker 3: It was called the Newsstand and they just kept buying me Wild Turkey 101.
• 53:42
  Speaker 3: And cheers to that.
• 53:45
  Speaker 3: But I like it, so I give it a four.
• 53:47
  Speaker 3: I like the flavor.
• 53:49
  Speaker 3: Yes, I agree with you.
• 53:51
  Speaker 3: There's not a lot more.
• 53:52
  Speaker 3: There's a little bit of char.
• 53:53
  Speaker 3: I think Wild Turkey has a higher char than all of everybody and so I'll give it a four, real quick.
• 54:02
  Speaker 4: I want to ask you two things.
• 54:04
  Speaker 4: D to me, has a much better palate than the one we're drinking, and barrel bashing D has a whole other type of spice and more of an allspice, not just a cinnamon spice.
• 54:17
  Speaker 4: So the palate does does change and obviously depending on the barrel.
• 54:22
  Speaker 4: The other thing I would like to do is since greg is watching is if I collect all the kentucky spirit rickhouse bottle caps, could I get a stuffed turkey from his upstairs uh area no, that's for greg.
• 54:38
  Speaker 3: Wait, wait, wait, wait.
• 54:40
  Speaker 3: Each rickhouse has a different bottle cap no oh my god the stuff.
• 54:49
  Speaker 3: Are you asking greg about that, if he could get a?
• 54:56
  Speaker 5: those turkeys are awesome I bet that is a one and done for you.
• 55:01
  Speaker 4: Yep, yep, because I'll go collecting, just saying yeah.
• 55:05
  Speaker 5: And I was going to say a little while ago, instead of the turkey toes on top, the most collectible thing of a turkey is the beard, so they should have a little beard off each of the calves, so they should have a little beard off each of the caps.
• 55:25
  Speaker 3: Well, and we all know what.
• 55:26
  Speaker 3: Larakin would have on the caps if there were caps for their single barrel.
• 55:28
  Speaker 3: I already have a couple sets of those.
• 55:32
  Speaker 3: I do too.
• 55:34
  Speaker 3: Anyways, all right, so why are you going to give it there nash?
• 55:42
  Speaker 5: well, uh, I'm, I'm like ct on this one.
• 55:46
  Speaker 5: It's, it's not a very complex and I keep as I sip, sip on it.
• 55:51
  Speaker 5: Uh, more and more I keep looking for something else, but I still I get like honey and and then maybe just a little bit of caramel and then it goes into like a.
• 56:02
  Speaker 5: And on the nose I was getting cinnamon, but on the taste, on this I'm getting more of an allspice, because it's not as hot and peppery as like a cinnamon would be.
• 56:16
  Speaker 5: And then I'm getting, you know, like that little bit of tobacco on it.
• 56:21
  Speaker 5: So I'm going to have to give it a 3.25.
• 56:29
  Speaker 3: So I'm not allowed to have.
• 56:31
  Speaker 3: But you can have quarters.
• 56:32
  Speaker 3: No, you can't.
• 56:34
  Speaker 3: He gave it a freaking three Already barrel badged that one.
• 56:43
  Speaker 3: All right, so all right.
• 56:46
  Speaker 3: Um, I won't put ct on the spot on the finish you're, you're up anyway no, you did you wait, you did the.
• 56:57
  Speaker 3: Yeah, okay, I started that one.
• 56:59
  Speaker 3: Okay.
• 56:59
  Speaker 3: So the finish.
• 57:00
  Speaker 3: I think the finish is the strongest part.
• 57:03
  Speaker 3: I think there's a ton of vanilla, a little bit of cherry, a little bit of cherry, a little bit of tobacco, and let me see it just, it just goes and goes and goes, and then vanilla, and then cherry.
• 57:37
  Speaker 3: It's still going.
• 57:42
  Speaker 3: So I will have to say for a 101, this finish lasts a long, long time.
• 57:50
  Speaker 3: I have no problem with vanilla and cherry, so I will give this, the strength of this wild turkey, a five.
• 57:59
  Speaker 3: And it's still going.
• 58:05
  Speaker 3: All right, all right.
• 58:11
  Speaker 4: Yeah, is it back to Nash now?
• 58:13
  Speaker 3: No, it's you CT because you're drinking the same shit.
• 58:17
  Speaker 4: It's you CT because you're drinking the same shit.
• 58:21
  Speaker 4: So my only knock on the finish that I would like to see, that I like, is I always like a little bit of pepper, a little bit of allspice, something to just kind of get that tingling going.
• 58:30
  Speaker 4: I like.
• 58:34
  Speaker 4: I agree with you.
• 58:35
  Speaker 4: The cherry starts to come, definitely on the nose and on the finish the tobacco is really starting to become more and more there, um, but I don't get that spice that I'm looking, so I I go for a four on this finish all right, a four.
• 58:55
  Speaker 3: What's wrong with that?
• 58:56
  Speaker 3: What's wrong with that?
• 59:00
  Speaker 3: That's a pretty good finish.
• 59:01
  Speaker 3: Yeah, damn good finish in my work.
• 59:06
  Speaker 5: I'm thinking that you know this finish, like I say, like you said, is probably the best part of it because it does last, the flavors just keep coming through and I get the honey up front is probably the best part of it because it does last, the flavors just keep coming through and I get the honey up front and then I get that.
• 59:30
  Speaker 5: I don't get the caramel on the fish I get honey, and then it goes to tobacco and then it goes to like a tart fruit that I can't quite put my finger on, maybe, maybe a, a dark cherry or something, and, uh, and I get that little bit of tingling and good mouthfeel on it.
• 59:49
  Speaker 5: So, and I get that just a little bit of hug.
• 59:54
  Speaker 5: You know, and like you said earlier, this is something that I could just sip on with friends and and just enjoy it.
• 1:00:02
  Speaker 5: Before you know it, you know half the bottle is gone and so, uh, I like it and I'm gonna have to give it a four.
• 1:00:11
  Speaker 3: He gives it a four too.
• 1:00:13
  Speaker 5: So what we got for scores ct I can't because I only got my phone and I didn't bring a pad out here.
• 1:00:24
  Speaker 3: I got me and you two and three is five, and then I gave it a four and a five, which equals 14 of 18.
• 1:00:34
  Speaker 3: But as far as you go, I believe you gave it a three and a four, which gives it.
• 1:00:44
  Speaker 4: I didn't give the body a four, I gave it a three.
• 1:00:47
  Speaker 3: I said a three and a four and you gave the finish a four, and then you gave a two and a three for a five and four.
• 1:00:56
  Speaker 4: I might have gave the body a two.
• 1:00:57
  Speaker 4: It was a three, two four.
• 1:00:59
  Speaker 5: Yeah, because I gave the body a two also.
• 1:01:02
  Speaker 4: Yeah, three, two, four and then a four.
• 1:01:06
  Speaker 5: I gave it three, two, three and a four.
• 1:01:09
  Speaker 3: You gave it two, three.
• 1:01:13
  Speaker 5: Oh, three, two, Three, two, three,4, which is 12.
• 1:01:20
  Speaker 3: Yeah, and I gave it a 14 because I gave it a 4-5.
• 1:01:24
  Speaker 4: And I gave it a 13, which means that the overall score is 13.
• 1:01:28
  Speaker 5: Yeah, overall score is a 13.
• 1:01:31
  Speaker 3: There you go, 13 of 18, folks on Wild Turkey.
• 1:01:36
  Speaker 3: Kentucky Spirit of.
• 1:01:39
  Speaker 5: Camp.
• 1:01:40
  Speaker 3: Nelson single barrel.
• 1:01:42
  Speaker 3: Now Nash did push in with another single barrel, but overall it still was a 13, because I gave it a 14, and he gave it a 12, which then makes it a 13.
• 1:01:57
  Speaker 3: So all around it was a 13.
• 1:02:00
  Speaker 5: So there you go.
• 1:02:01
  Speaker 3: Both of y'all have bottles from the same barrel yeah, yeah, and it's funny because that that day that we were down there we bought different bottles, but he actually has the bottle that I bought already, so good thing he bought the other bottle, although he was saying that this bottle was probably a little better than the other one.
• 1:02:23
  Speaker 4: I was like I think the one I bought last time I was down here was d and they had d and e on the shelf.
• 1:02:29
  Speaker 4: I'm like, buy e so that we have different ones, but you should have just.
• 1:02:34
  Speaker 4: But I will say that D is better than E and even though we didn't barrel bash it, I like that one better than E.
• 1:02:43
  Speaker 4: So it just has a little bit more of that mouthfeel and the peppery spice finish.
• 1:02:51
  Speaker 4: Is there that the E does not have?
• 1:02:52
  Speaker 3: So if you guys really want to know, Now I do.
• 1:02:55
  Speaker 3: I do have an older Kentucky spirit that's in there and that's the one with, like, the fan oh yeah and uh, but I didn't break it out, it's still sitting in there I'm gonna do an ad for dove chocolate with dark chocolate with almonds.
• 1:03:12
  Speaker 3: So if you have one of these and then you drink the Kentucky Spirit, it takes it to a whole nother level.
• 1:03:21
  Speaker 3: It tastes like chocolate, no, it tastes like caramel.
• 1:03:25
  Speaker 3: It actually pulls out tons of caramel off of eating the chocolate I mean.
• 1:03:32
  Speaker 5: Now I am talking about Rickhouse tea, house tea that's so freaking good and everybody should know that's what they need to do, so nash yeah, there is a party for all the volunteers at Kentucky Bourbon Festival.
• 1:04:02
  Speaker 3: I believe November 2nd is that it?
• 1:04:05
  Speaker 3: Ct that November 2nd?
• 1:04:07
  Speaker 3: Oh yeah, for all the people who helped in Bardstown and me and CT are planning on going there.
• 1:04:17
  Speaker 3: You got a mouse in your pocket.
• 1:04:19
  Speaker 4: Me and CT are planning on going there.
• 1:04:20
  Speaker 4: You got a mouse in your pocket.
• 1:04:23
  Speaker 3: It's Saturday.
• 1:04:24
  Speaker 3: It's a Saturday.
• 1:04:25
  Speaker 3: We'll be down there.
• 1:04:29
  Speaker 3: We just randomly are in.
• 1:04:30
  Speaker 4: Bardstown on Saturdays now.
• 1:04:33
  Speaker 3: I think we're going to be in, so listen to this schedule.
• 1:04:37
  Speaker 3: Nash Wednesday.
• 1:04:45
  Speaker 3: Next Wednesday we have a Penelope event in Marysville, oh shit.
• 1:04:47
  Speaker 3: And Wendy graciously invited us, and so myself.
• 1:04:51
  Speaker 4: I've never drank any Penelope stuff.
• 1:04:56
  Speaker 3: I probably better start trying it.
• 1:04:57
  Speaker 3: The French oak the French oak is fantastic.
• 1:05:04
  Speaker 3: Yeah, he, he's done that before and he knows he knows the the.
• 1:05:06
  Speaker 3: This actually I do you do.
• 1:05:13
  Speaker 3: Yeah, I got it as a sample.
• 1:05:14
  Speaker 5: I don't have the american light.
• 1:05:16
  Speaker 5: I've got just about all the others except for the rio and I say, matt leisen, you got the rio bottle he doesn't matt.
• 1:05:25
  Speaker 3: Lion leisen does not have the rio, because what he just drinks it every time he has it, he just drinks the whole damn thing that was.
• 1:05:34
  Speaker 4: I'm gonna tell you what.
• 1:05:35
  Speaker 4: That was the best feeling and my friend Adam, who's watching or was watching, is who I got that from and I told Adam.
• 1:05:43
  Speaker 4: I said I couldn't have given that to a better person that appreciated that bottle for what it was than Matt, and I'm truly happy that he is enjoying it.
• 1:05:53
  Speaker 3: Do you have the Architect CT?
• 1:05:56
  Speaker 5: I do.
• 1:05:57
  Speaker 3: Okay so.
• 1:05:58
  Speaker 3: Ct do you need the no ct, so do you need the architect festival pick from last year?
• 1:06:06
  Speaker 3: That's what walker's asking you.
• 1:06:09
  Speaker 4: Yeah, I mean I'm looking up at my penelope lineup and I'm I'm a few p short so walker wants me to try the Russell's single barrel before we go.
• 1:06:22
  Speaker 3: I've got two.
• 1:06:22
  Speaker 3: You've got this one Russell's I believe CT, because we picked it up in Galena.
• 1:06:31
  Speaker 3: What Russell's pick?
• 1:06:34
  Speaker 3: The Russell's pick that was at that liquor store when we were in Galena.
• 1:06:39
  Speaker 3: You know what it's?
• 1:06:41
  Speaker 3: Oh, cox and Evergreen.
• 1:06:44
  Speaker 3: And let's see the other one Family Beer and Liquor.
• 1:06:49
  Speaker 3: It's a Russell's pick from Family Beer and Liquor.
• 1:06:57
  Speaker 4: Who knows?
• 1:06:57
  Speaker 4: You have to work this hard, jesus.
• 1:06:59
  Speaker 5: Christ, all right.
• 1:07:00
  Speaker 5: Tomorrow night Sherry is going to be doing the blind pour of the Majors Discount Beverage Store.
• 1:07:10
  Speaker 5: Okay, is the same rick rickhouse c and the same floor as the camp nelson c?
• 1:07:29
  Speaker 3: uh single rickhouse which is torn down now is it camp nelson c that's torn down?
• 1:07:35
  Speaker 3: I don't know what's torn down.
• 1:07:36
  Speaker 3: Something's torn down, I don't know what's torn down.
• 1:07:39
  Speaker 5: Something's torn down, yeah, because Greg told us so anyway.
• 1:07:43
  Speaker 5: So she has.
• 1:07:45
  Speaker 5: I got both bottles at the same time, so she's going to pour them up blind, and I'm actually.
• 1:07:53
  Speaker 5: What she's going to do is I'm going to print out a paper that has the Camp Nelson single, Rickhouse C and then the Russell's Reserve 10-year majors discount beverage on a paper.
• 1:08:09
  Speaker 5: What she's going to do is I'm going to pour the sample bottles up, then go out of the room and she's going to take colored dots and put on the bottom of the sample bottles, Great Sample bottles, which I'm going to send you a set CT and Jeff a set, and Jeff is also.
• 1:08:30
  Speaker 5: She's going to take that paper and fold it up because she's going to put the color of dots by each one of them and put the paper in an envelope and I'm going to send it up with the samples to Jeff.
• 1:08:41
  Speaker 3: Yeah, so I want her to make the colors of the dots green and yellow.
• 1:08:48
  Speaker 4: Nope, nash, I'm colorblind.
• 1:08:52
  Speaker 5: Are you?
• 1:08:52
  Speaker 5: I figured we'd do like red and blue, because the Camp Nelson C is like a green label, and then, well, it'd have to be like orange and blue or something like that, but anything different from what the bottles are.
• 1:09:12
  Speaker 3: Yeah, so I'm going to pour this real quick.
• 1:09:14
  Speaker 3: This Russell's, this is what.
• 1:09:17
  Speaker 4: What's the age statement on your russell's?
• 1:09:19
  Speaker 4: This russell, so the family liquor one god damn, I don't have that unless I drink it all because it's gone it was really good.
• 1:09:29
  Speaker 3: I'm, that was a ohlq holiday 2023 barrel this this one from Family Liquor was 9, and the one that I was gifted by Walker is 8 years, 12, distilled 12, 6, 14, and it was dumped 9, 22, 23.
• 1:09:52
  Speaker 3: Now the Family Liquor one was distilled five, nine, 13, nine years and dumped one 10, 23, nine, 22,.
• 1:10:05
  Speaker 3: 23 is one day for my birthday.
• 1:10:11
  Speaker 4: Shit, I got one that's almost 11 years.
• 1:10:15
  Speaker 5: I think, I think, uh, the one that uh for majors discount beverage is almost 11 years.
• 1:10:22
  Speaker 3: So the difference between Kentucky Spirit and Russell's is caramel.
• 1:10:31
  Speaker 3: Kentucky Spirit is vanilla and peanut and Russell's is caramel.
• 1:10:40
  Speaker 3: Yeah, Russell's has got a ton more caramel in it Right, and then that's a spectacular pick.
• 1:10:49
  Speaker 5: I should go grab one of my Russell's that I got open.
• 1:10:54
  Speaker 4: Yeah, it is so different from Kentucky Spirit to the.
• 1:10:58
  Speaker 5: Russells.
• 1:10:58
  Speaker 5: Have you opened up the one that we picked up last Christmas when we were up there, or did you get one who?
• 1:11:08
  Speaker 5: When we were there and met Jimmy Russell, they had a Russells 10-year that they had a pick.
• 1:11:17
  Speaker 3: I got it.
• 1:11:17
  Speaker 3: I'm spoiled.
• 1:11:19
  Speaker 3: Ct picked that up.
• 1:11:21
  Speaker 3: You picked that up.
• 1:11:25
  Speaker 4: But I'm a Russell's 13.
• 1:11:28
  Speaker 4: Oh no, this is not, but this is that.
• 1:11:30
  Speaker 4: Jimmy signed that bottle.
• 1:11:34
  Speaker 3: So I don't know if that's the one.
• 1:11:36
  Speaker 3: So I'm going to drink Russell's.
• 1:11:37
  Speaker 3: So I have to pick what I want to drink from wild turkey.
• 1:11:40
  Speaker 3: Let's just, let's just talk about that.
• 1:11:42
  Speaker 3: We've got nash nash the tuesday, but the tuesday before thanksgiving we're doing the thanksgiving day wild turkey podcast.
• 1:11:53
  Speaker 3: We're gonna do it on tuesday before because I'm I usually do a live on thursday, but I'm not gonna.
• 1:11:59
  Speaker 3: So this year we're gonna really give wild turkey their due because you know, we got to meet jimmy russell last year after thanksgiving of last year.
• 1:12:09
  Speaker 3: We met him in december.
• 1:12:11
  Speaker 3: Uh, we got him to sign.
• 1:12:13
  Speaker 3: I love my.
• 1:12:15
  Speaker 3: One of my favorite barrel proofs is rare breed.
• 1:12:19
  Speaker 3: I love caramel.
• 1:12:20
  Speaker 3: I'm a caramel vanilla guy.
• 1:12:22
  Speaker 3: I swear to God, I love Russell's 13.
• 1:12:25
  Speaker 3: We'll just hit the whole wild turkey line that Tuesday before.
• 1:12:31
  Speaker 5: I won the Russell's 13 with open bees.
• 1:12:36
  Speaker 3: Yes, you did.
• 1:12:38
  Speaker 5: Yes, I did.
• 1:12:39
  Speaker 4: Yes, you did, yes, I did yes, you did you, lucky sob do we take wild turkey 101 and baste a turkey with it for the podcast?
• 1:12:48
  Speaker 3: oh wait, can can you deep fry it in russell's what?
• 1:12:55
  Speaker 3: Or wild turkey 101 deep fry.
• 1:12:58
  Speaker 3: Just fry that bitch in 101 heat.
• 1:13:02
  Speaker 5: That shit I can inject it with the wild turkey 101 and make a marinade.
• 1:13:09
  Speaker 5: I'll make an awesome marinade and I will definitely deep fry it you do that, I'll make a dessert off of rare breed so Tuesday, before you're making dessert and you're injecting the turkey With 101.
• 1:13:28
  Speaker 3: I got to 101 marinade, okay, okay, I'm going to inject the turkey with Kentucky Spirit.
• 1:13:43
  Speaker 5: You make cream of corn.
• 1:13:44
  Speaker 5: Yeah, you make cream of corn.
• 1:13:45
  Speaker 5: I'm going to open the can and put it in the pot.
• 1:13:49
  Speaker 3: Okay, so this one Didn't let Rachel watch it.
• 1:13:51
  Speaker 3: This Russell's right here is the family beer and wine from Galena.
• 1:14:01
  Speaker 4: I don't know why I feel like I drank that, because it is gone.
• 1:14:05
  Speaker 3: Yeah, that's why you drank it.
• 1:14:06
  Speaker 3: You drank it because of 100% Karma, mom.
• 1:14:12
  Speaker 3: Oh my God.
• 1:14:14
  Speaker 3: So Russell's this Russell's reserve, what?
• 1:14:22
  Speaker 3: What is the proof on those?
• 1:14:24
  Speaker 3: Are they barrel proofs?
• 1:14:28
  Speaker 3: Are, or are they?
• 1:14:32
  Speaker 5: yeah, they're like they're 110 110 yeah, and mine is.
• 1:14:37
  Speaker 4: Hey, mine's from tyrone.
• 1:14:38
  Speaker 4: We just figured that out.
• 1:14:42
  Speaker 4: It's ty is tyrone, not t so what's t?
• 1:14:47
  Speaker 3: oh so this family beer and liquor is camp nelson b.
• 1:14:56
  Speaker 3: Beer and Liquor is Camp Nelson B, camp Nelson B.
• 1:14:59
  Speaker 3: And it's fantastic.
• 1:15:01
  Speaker 3: Now Walker's is Camp Nelson E, the same as the Kentucky Spirit, damn.
• 1:15:10
  Speaker 3: So there you go, folks.
• 1:15:18
  Speaker 5: When we do this blind.
• 1:15:19
  Speaker 5: I am going to send y'all up a mark with the little label, the single Rick House, Camp Nelson F, because I've got it and I'm going to open it and send y'all up, but that'll be on a label.
• 1:15:34
  Speaker 5: We want to do this blind tasting on a label.
• 1:15:42
  Speaker 3: So we want to do this blind tasting but we have to.
• 1:15:43
  Speaker 3: But what we have to do offline is get together.
• 1:15:44
  Speaker 3: Honestly, we've got to get together and we got to make sure that we have bottles that we can do the barrel bashing that are similar, because you know, you were at nash.
• 1:15:57
  Speaker 4: I'm gonna send nash.
• 1:15:57
  Speaker 4: I'm actually putting together.
• 1:15:58
  Speaker 4: I'm sending you larrikins bottled and bond you Because you know you were at I'm going to send Nash.
• 1:15:59
  Speaker 4: I'm actually putting together.
• 1:16:01
  Speaker 4: I'm sending you Larrikin's Bottled and Bond.
• 1:16:03
  Speaker 4: You don't have that right.
• 1:16:06
  Speaker 3: Yeah.
• 1:16:06
  Speaker 5: I picked it up.
• 1:16:07
  Speaker 3: No, how did you get no, no, no, no.
• 1:16:10
  Speaker 3: You bought the Bottled and Bond at the festival.
• 1:16:13
  Speaker 3: Yes, okay.
• 1:16:16
  Speaker 4: So you don't have the maple?
• 1:16:17
  Speaker 4: No, so I'm going to send you that and we're going to barrel bash the bottled in bond and the maple in the same podcast.
• 1:16:24
  Speaker 4: Jeff, do you have the bottled in bond?
• 1:16:26
  Speaker 3: No, you have the bottled in bond.
• 1:16:29
  Speaker 4: I have the maple.
• 1:16:30
  Speaker 4: So I'll give you that next Wednesday.
• 1:16:33
  Speaker 3: Yes, and then put them in here and we'll switch bottles.
• 1:16:38
  Speaker 3: I'll put some samples.
• 1:16:41
  Speaker 3: You put some, you just want my bottle.
• 1:16:43
  Speaker 3: No, we'll switch bottles.
• 1:16:44
  Speaker 3: I have them too.
• 1:16:46
  Speaker 3: We've got four each in this.
• 1:16:49
  Speaker 4: I will bring you one in a very nice Mine are Bardstown, yeah, bardstown.
• 1:16:57
  Speaker 3: Mine's Augusta, so I'll have a Bardstown.
• 1:17:00
  Speaker 4: The logos on the front of the cover of the bottles are totally the same.
• 1:17:03
  Speaker 3: Yeah, so I've got the.
• 1:17:05
  Speaker 3: When I was at, I got the Augusta right here, you can see it Something else?
• 1:17:11
  Speaker 4: we were supposed to send Nash to Barrel Bash and I'm trying to think what it was.
• 1:17:17
  Speaker 3: What was at the festival?
• 1:17:19
  Speaker 3: It was Larkinkin.
• 1:17:26
  Speaker 3: Oh, we, did you get the ct?
• 1:17:27
  Speaker 3: Did you get the festival pick for whiskey thief?
• 1:17:31
  Speaker 3: Oh, so I'll give you.
• 1:17:32
  Speaker 3: I mean, we'll just, I do you have these.
• 1:17:37
  Speaker 3: Yeah, I do.
• 1:17:39
  Speaker 3: No, you do, I don't.
• 1:17:43
  Speaker 4: So anyways, there's another plug for Aged and or.
• 1:17:49
  Speaker 4: If you'd like to sponsor the podcast, we'd be glad to share bottles with our podcast from Aged and or.
• 1:17:57
  Speaker 3: So that's your job, ct, you get that sponsor.
• 1:18:04
  Speaker 4: Do you guys have this bottle?
• 1:18:05
  Speaker 4: This was a good one.
• 1:18:06
  Speaker 4: Did you get this bottle, this barrel pick the 10-year from the Kentucky Bourbon Festival?
• 1:18:13
  Speaker 4: No, I don't have enough to share.
• 1:18:16
  Speaker 4: Sorry, it's almost gone.
• 1:18:20
  Speaker 5: What a tease.
• 1:18:21
  Speaker 5: I'm kind of that way.
• 1:18:25
  Speaker 5: Yeah, you are.
• 1:18:28
  Speaker 4: So I asked for Amin to give me.
• 1:18:30
  Speaker 4: I needed a couple of bottles of the maple.
• 1:18:32
  Speaker 4: I got an empty one Nash.
• 1:18:33
  Speaker 4: So that's how that guy rolls.
• 1:18:39
  Speaker 5: I think I was hitting that bottle.
• 1:18:42
  Speaker 3: Aren't you supposed to be dividing up the 17?
• 1:18:48
  Speaker 5: Yeah, I thought we were going to barrel bash that.
• 1:18:51
  Speaker 3: Yeah, we're barrel bashing the 17.
• 1:18:53
  Speaker 3: 17.
• 1:18:54
  Speaker 3: What?
• 1:18:56
  Speaker 3: Don't even say what 17.
• 1:18:58
  Speaker 3: There it is, yeah, that's 17.
• 1:18:59
  Speaker 3: What?
• 1:18:59
  Speaker 3: Don't even say what 17.
• 1:19:00
  Speaker 3: There it is, yeah, that's 17.
• 1:19:03
  Speaker 3: Ooh, ooh.
• 1:19:07
  Speaker 4: Now that shouldn't be bashed.
• 1:19:11
  Speaker 4: It's far too fragile of a 17-year delicious mission.
• 1:19:16
  Speaker 4: Maybe we should bash this.
• 1:19:22
  Speaker 3: Really, is that crown Crown bangles?
• 1:19:25
  Speaker 3: Yeah, screw the crown bangles.
• 1:19:28
  Speaker 3: I want to barrel bash the crown packers.
• 1:19:32
  Speaker 4: I'll send you guys some crown bangles, we'll bash it and I'll leave the 17-year alone.
• 1:19:36
  Speaker 4: No, no, the 17-year alone.
• 1:19:39
  Speaker 3: No, no, the 17.
• 1:19:42
  Speaker 3: Are you kidding me?
• 1:19:43
  Speaker 3: It's just like.
• 1:19:44
  Speaker 3: How did this work out?
• 1:19:46
  Speaker 3: I don't understand.
• 1:19:48
  Speaker 5: He's playing deal or no deal and I said no deal.
• 1:19:50
  Speaker 2: What do you mean?
• 1:19:51
  Speaker 2: How did it work out?
• 1:19:52
  Speaker 4: We want to choose another case, Jeff's like.
• 1:19:55
  Speaker 4: You keep the 17-year.
• 1:19:57
  Speaker 4: That's what you said.
• 1:19:59
  Speaker 3: No, you already had the 17-year.
• 1:20:00
  Speaker 3: That's what you said.
• 1:20:01
  Speaker 3: No, you already had the 17-year.
• 1:20:02
  Speaker 4: No, I don't.
• 1:20:02
  Speaker 4: I have a 16 plus 1, and it's totally different.
• 1:20:05
  Speaker 3: Yeah, that's different.
• 1:20:06
  Speaker 3: Yes, I told you to keep the 17-year 16 plus 1.
• 1:20:10
  Speaker 3: Yeah, but you said you already have it.
• 1:20:13
  Speaker 3: He doesn't have to.
• 1:20:13
  Speaker 3: You already have the 17-year bottle and you'll just divide it up.
• 1:20:17
  Speaker 3: Yeah, but this is not the same as that one.
• 1:20:21
  Speaker 3: Did he give you that now did?
• 1:20:23
  Speaker 3: When did you get that one?
• 1:20:25
  Speaker 4: so that was the first 17 year bottle that he the barrel and it was the highest proof at 154 yeah, yeah, oh, we, but we tasted it right there, you didn't.
• 1:20:37
  Speaker 3: Yes, we didn't get to taste.
• 1:20:38
  Speaker 4: you didn't yes we did.
• 1:20:39
  Speaker 4: You didn't get to taste the 154 because it wasn't there when you went there.
• 1:20:45
  Speaker 3: What was there?
• 1:20:45
  Speaker 3: The 17-what.
• 1:20:49
  Speaker 5: Oh 16.
• 1:20:50
  Speaker 4: Pat Lyson yes, it's the Bengals one.
• 1:20:52
  Speaker 3: I'm sorry.
• 1:20:53
  Speaker 3: No, no, no, no, no, CT.
• 1:20:55
  Speaker 3: We went and did the podcast.
• 1:20:58
  Speaker 4: We tasted the 17th frickin' year it was 151 at that point.
• 1:21:03
  Speaker 1: That's the one.
• 1:21:04
  Speaker 1: Yeah, it was 151.
• 1:21:06
  Speaker 4: The one that Walker gave me a sample of is the one you tried, that is 151.
• 1:21:16
  Speaker 3: No, we got the Walkerer my no, walker didn't give you a sample.
• 1:21:17
  Speaker 3: You were at that freaking.
• 1:21:18
  Speaker 3: You were at that freaking podcast and and I believe walker was walker at that podcast yes, okay, when I barreled the 154, you guys were not there.
• 1:21:29
  Speaker 3: But Walker didn't give us a sample.
• 1:21:34
  Speaker 3: Amin gave us a sample on the podcast.
• 1:21:38
  Speaker 5: That wasn't the 154.
• 1:21:40
  Speaker 5: That was the 151.
• 1:21:43
  Speaker 3: Oh yeah, because it matched the 151 rum.
• 1:21:46
  Speaker 4: Yeah, so we're the 154 and the rest of it.
• 1:21:49
  Speaker 4: I was pissed and I spilled it on the floor so nobody else could have it.
• 1:21:52
  Speaker 4: You're such a dick.
• 1:21:55
  Speaker 3: So you're telling me that it gained proof and then you bottled it.
• 1:22:03
  Speaker 4: Mine's 154.
• 1:22:05
  Speaker 3: So the one that no, no, no, no, no, not mine's Ours, ours, that's ours.
• 1:22:13
  Speaker 3: I said you could have the bottle right, but no, once again, 151, wait, wait, wait, wait, no, what did it mean?
• 1:22:23
  Speaker 3: Give you just this past time no, this is the one you gave me 151 yes, 151 okay, so that's what we're good.
• 1:22:33
  Speaker 3: So where do you get?
• 1:22:36
  Speaker 3: Did you open the 154?
• 1:22:37
  Speaker 3: The?
• 1:22:38
  Speaker 3: 154 is amazing did you open it?
• 1:22:44
  Speaker 4: yeah did I open it?
• 1:22:45
  Speaker 5: how does he know if it's amazing if he didn't open it?
• 1:22:48
  Speaker 3: okay, so that's what you're pouring your sample out of right.
• 1:22:52
  Speaker 5: No, no, because we can't barrel, bash something that hardly doesn't exist.
• 1:22:58
  Speaker 3: No.
• 1:22:59
  Speaker 5: Well, right.
• 1:23:01
  Speaker 3: No, we can barrel bash.
• 1:23:02
  Speaker 3: We can barrel bash.
• 1:23:05
  Speaker 3: We can barrel, bash anything, I think tonight we barrel bash something that hardly exists.
• 1:23:11
  Speaker 3: You keep going and I'll send you a a sample don't you keep no, no, no, no, that, that that you're such a I'm gonna throw, I'm gonna throw, I'm gonna say tears and uh, all right, yeah see you, Nash.
• 1:23:33
  Speaker 3: Thanks for dropping in.
• 1:23:36
  Speaker 5: Great podcast.
• 1:23:37
  Speaker 5: Can't wait to see you next time.
• 1:23:40
  Speaker 3: Yep, we'll see you next Thursday.
• 1:23:46
  Speaker 5: And I got word that I should have all my Wi-Fi spectrum and phone lines and all that this weekend all my Wi-Fi spectrum and phone lines and all that this weekend.
• 1:23:59
  Speaker 3: But Saturday morning I'm taking a bike ride to Helen Georgia for Oktoberfest.
• 1:24:02
  Speaker 3: Okay, Good man, Wonderful.
• 1:24:04
  Speaker 5: Yeah, all the pressures, everything going on the last couple of weeks.
• 1:24:07
  Speaker 5: We're finally.
• 1:24:09
  Speaker 5: We're just going to take a day away and ride Saturday over there to Oktoberfest and drink a whole lot of German beer.
• 1:24:17
  Speaker 4: Yeah.
• 1:24:18
  Speaker 5: Have some shots and do the chicken dance down Main Street.
• 1:24:25
  Speaker 3: Man, I'm glad I'm not there.
• 1:24:30
  Speaker 5: I'm going to do some lives on the Scotchie Bourbon Boys.
• 1:24:34
  Speaker 4: Do it If you see speaking of German-like stuff and with Oktoberfest, if you see Founders.
• 1:24:41
  Speaker 4: I think even Matt did a podcast or something, a review of it, but Founders did a Oktoberfest aged in bourbon barrels and I've got a six-pack of it from Kentucky.
• 1:24:56
  Speaker 4: It's super good If you see that drink that.
• 1:25:00
  Speaker 5: I'm going to definitely have to seek that out.
• 1:25:02
  Speaker 5: They've got a couple of good liquor stores up there that get a ton of allocated stuff.
• 1:25:12
  Speaker 4: The Founders is pretty good One place right in Helen.
• 1:25:13
  Speaker 5: They do anywhere from 10 to 15 of allocated stuff, and all that all the time.
• 1:25:15
  Speaker 5: One place right in Helen.
• 1:25:16
  Speaker 5: They do anywhere from 10 to 15 different barrel picks during the year, so they've even done an EH Taylor barrel pick.
• 1:25:25
  Speaker 3: Oh, think, think about what.
• 1:25:30
  Speaker 3: I'll just leave you with this Nash, yeah Me and a CT on.
• 1:25:38
  Speaker 5: Saturday night what, uh?
• 1:25:39
  Speaker 5: I'll just leave you with this nash, yeah me and uh ct on saturday night.
• 1:25:41
  Speaker 5: What are you doing saturday?
• 1:25:42
  Speaker 5: I know what you're doing next no, he's gonna try to.
• 1:25:45
  Speaker 4: He's gonna hurt you with this.
• 1:25:47
  Speaker 3: Just tell, just log off hurt me okay so on last saturday night, uh, we were at, uh, the uh house of commons and chris, chris.
• 1:26:02
  Speaker 3: Chris turns out that he lives in dayton, so we just, uh, basically got a springboard from Dayton.
• 1:26:15
  Speaker 3: I would like to know.
• 1:26:17
  Speaker 3: Okay, anyways, we're not going to, but he had purchased at the auction 18-year marriage.
• 1:26:26
  Speaker 3: 18-year marriage and Amaranth.
• 1:26:30
  Speaker 3: Amaranth grain of the gods.
• 1:26:31
  Speaker 3: Grain of the gods.
• 1:26:32
  Speaker 3: Tell me about that.
• 1:26:33
  Speaker 3: And and we got me and CT.
• 1:26:35
  Speaker 3: I love you, ct, because he put the two tubes in front of us With the bottle and so he's like he goes grab a pour.
• 1:26:53
  Speaker 3: So we got two brand new glasses in front of us at 1 o'clock in the morning.
• 1:26:58
  Speaker 3: So it was Sunday morning and I look at CT and I'm like you do the pours, but just be respectful.
• 1:27:06
  Speaker 3: And CT, CT.
• 1:27:08
  Speaker 3: So the 18-year-old old marriage.
• 1:27:12
  Speaker 3: He pours a half ounce in me and a half ounce for me and then he takes the amaranth of the gods and I swear to god, mine was one and a half ounce after we tasted the 18 year marriage and his was two ounces.
• 1:27:30
  Speaker 3: It was and it was like drinking.
• 1:27:34
  Speaker 3: I couldn't believe that.
• 1:27:35
  Speaker 3: So, walker, he got to try them both too.
• 1:27:41
  Speaker 3: We shared it.
• 1:27:42
  Speaker 3: I mean I'm not saying everything I drank that night old fitzgerald 1958 on old fitzgerald 1966.
• 1:27:51
  Speaker 3: Uh, we were drinking IW Harper 101 from 78.
• 1:27:56
  Speaker 3: I mean everything that we were drinking we were sharing.
• 1:28:01
  Speaker 3: I mean I shared it, I shared it.
• 1:28:07
  Speaker 4: It all started.
• 1:28:08
  Speaker 4: It all started Nash with Brent Elliott.
• 1:28:10
  Speaker 4: Oh yeah, this is what brent was doing.
• 1:28:13
  Speaker 4: So brent's standing there like this and I walk up and he's like have you tried this?
• 1:28:18
  Speaker 4: And I'm like I I don't know what you're drinking.
• 1:28:21
  Speaker 4: And he said here, try it.
• 1:28:22
  Speaker 4: So I try it.
• 1:28:24
  Speaker 4: And so, as I'm drinking, he's like, yeah, we got to get this podcast together because, you know, I keep saying we're going to do this, and so we start talking about the podcast.
• 1:28:33
  Speaker 4: Well then I'm like, holy crap, that's like an old stitzel.
• 1:28:36
  Speaker 4: And he's like it's, it's, it's old, it's old fitzgerald, which is old stitzel.
• 1:28:42
  Speaker 4: So we're like, oh my god, it's so good.
• 1:28:44
  Speaker 4: Well, the guy that was buying the pours heard me talking and then he turned around and Brad was like well, you need a pour, so he gets me a pour.
• 1:28:54
  Speaker 4: Then we moved on from the 66 to the 59.
• 1:28:58
  Speaker 4: And he's like, yeah, your buddy over there he does the podcast with you.
• 1:29:02
  Speaker 4: And he was talking about Jeff because he was on the couch asleep.
• 1:29:05
  Speaker 3: Oh, no, I was not.
• 1:29:07
  Speaker 3: I was talking to Derek.
• 1:29:09
  Speaker 4: So he's like so get two pours of the 59, for both of them I'll take him.
• 1:29:13
  Speaker 4: So he took Jeff the 59 and gave me another pour.
• 1:29:18
  Speaker 4: But it was funny because Brent's just the whole time with two glasses like I'm not sure I can drink all this.
• 1:29:24
  Speaker 3: Well, but Brent was there.
• 1:29:26
  Speaker 3: Brent was there with his wife and his sister.
• 1:29:31
  Speaker 3: I mean, this was like you, god, I was going.
• 1:29:36
  Speaker 3: Where is nash?
• 1:29:38
  Speaker 3: He?
• 1:29:40
  Speaker 3: Wasn't on the couch asleep with you.
• 1:29:41
  Speaker 3: I was not never asleep.
• 1:29:43
  Speaker 3: I relaxed and let it all come to me you guys are gonna love this.
• 1:29:48
  Speaker 5: I've got to be on the podcast with bren elliott.
• 1:29:51
  Speaker 5: I've got to be on the podcast with Brent Elliott.
• 1:29:53
  Speaker 5: I've got to be there.
• 1:29:53
  Speaker 5: Oh yeah, because, guess what?
• 1:29:54
  Speaker 5: My nephew that lives in Germany.
• 1:29:58
  Speaker 5: He's been there for about five years now.
• 1:30:00
  Speaker 5: He's a chief warrant officer in the Army.
• 1:30:02
  Speaker 5: All right, he is sending me a 1930s to 1940s Four Roses mini bottle.
• 1:30:13
  Speaker 5: All right, oh wow, I'm going to pristine condition tack strip and everything and I'm going to give it to Brent Elliott.
• 1:30:24
  Speaker 3: Does your?
• 1:30:25
  Speaker 3: Is your Wi-Fi working now?
• 1:30:30
  Speaker 4: I gotta go.
• 1:30:30
  Speaker 4: What Gotta go Walker.
• 1:30:31
  Speaker 4: I gotta go.
• 1:30:34
  Speaker 3: Walker just said that the Amaranth of the Gods was a little bit grapey.
• 1:30:42
  Speaker 3: He did not like it.
• 1:30:48
  Speaker 4: Oh Listen, I will drink any of it you don't want.
• 1:30:52
  Speaker 5: You know what those bottles?
• 1:30:53
  Speaker 5: Amaranth G, grand of the Gods, it's crazy nuts.
• 1:30:58
  Speaker 5: It's anywhere from $1,800 to $2,200 on secondary.
• 1:31:02
  Speaker 4: I believe it.
• 1:31:03
  Speaker 3: He bought Same thing for the 18-year marriage.
• 1:31:06
  Speaker 3: Chris bought 10 grand worth of bourbon at the auction and opened them all with the people at the auction and let anybody have a taste that wanted.
• 1:31:22
  Speaker 3: Those bottles were beyond half full.
• 1:31:25
  Speaker 3: That is how cool Chris is.
• 1:31:30
  Speaker 5: I do the same thing, and just because I love to share bourbon.
• 1:31:34
  Speaker 5: You know it's meant for drinking, so the one thing.
• 1:31:37
  Speaker 3: That was the last thing that I'll leave you guys with, but, chris, the one thing he did right in front of us on set.
• 1:31:45
  Speaker 3: So this was Friday night of the auction.
• 1:31:49
  Speaker 3: Then Saturday he was there.
• 1:31:51
  Speaker 3: He was back into the Iw harpers.
• 1:31:54
  Speaker 3: Um, I got, um.
• 1:31:56
  Speaker 3: I have to say a big shout out to his right ct.
• 1:32:01
  Speaker 3: His name is dave, the owner of house of commons hey, remember that bottle, we drank that too yeah, ancient age.
• 1:32:09
  Speaker 3: Wait, did you buy that at brad's?
• 1:32:13
  Speaker 4: uh no, I got it somewhere else, but holy moly, that was freaking.
• 1:32:17
  Speaker 4: Delicious though those 1980.
• 1:32:21
  Speaker 3: Ancient age, 10 ancient ages.
• 1:32:23
  Speaker 3: We were drinking those in 86 ancient age, 86, right, that was the other one from 1986.
• 1:32:31
  Speaker 3: But all I gotta say is that dave was, we were talking blantons and all of a sudden I had a pour in my hand and the takari red from 1990, 1991, 1991, blantons.
• 1:32:53
  Speaker 3: So it's when Japan bought from 91.
• 1:33:00
  Speaker 5: From 91.
• 1:33:00
  Speaker 5: This is probably like a 2017 or 18 Takari Red.
• 1:33:08
  Speaker 3: So those are made specifically for Japan.
• 1:33:11
  Speaker 3: Yeah, those are made specifically for Japan.
• 1:33:16
  Speaker 3: Yeah, and I'm telling you, it blew away every Blanton's I've ever had by 20 points.
• 1:33:28
  Speaker 3: I mean it was just like it was off the charts CT.
• 1:33:30
  Speaker 3: What did you think of it?
• 1:33:33
  Speaker 3: It was delicious, it was really good, I have to agree, it's what Blanton's was and that's what you know, colonel Blanton.
• 1:33:46
  Speaker 3: He knew where those sweet spots were and Elmer T Lee knew what to do and that's what he asked Elmer to do go down there and get me and I think the Takari red is right there from what he was picking, and it was just something special.
• 1:34:10
  Speaker 3: And I have to thank Dave from the House of Commons.
• 1:34:13
  Speaker 3: He took care of us, right CT, and it was just something special.
• 1:34:15
  Speaker 3: And I have to thank Dave from the House of Commons.
• 1:34:16
  Speaker 3: He took care of us right CT.
• 1:34:20
  Speaker 3: He did.
• 1:34:24
  Speaker 3: And if you're ever in Frankfurt, you got to go to the House of Commons because we are talking spectacular new bourbons, old bourbons, everything.
• 1:34:30
  Speaker 3: So you're out, right?
• 1:34:32
  Speaker 3: Yep, we got to go.
• 1:34:36
  Speaker 3: Me too gotta get it all right everybody.
• 1:34:37
  Speaker 3: Well, hang in there.
• 1:34:38
  Speaker 3: Wwwscotchy bourbon boys for everything scotchy bourbon boys.
• 1:34:43
  Speaker 3: Remember, uh, facebook, youtube, instagram and x, and then also all the major podcast formats.
• 1:34:49
  Speaker 3: But remember good bourbon equals good times and good friends.
• 1:34:54
  Speaker 3: Make sure you drink responsibly.
• 1:34:57
  Speaker 3: Don't drink and drive and live your life dangerously what are you doing?
• 1:35:06
  Speaker 4: Did he just double talk?
• 1:35:07
  Speaker 5: me Uncut.
• 1:35:14
  Speaker 3: Live your life uncut and unfiltered, and little Steve-O is going to take us out.
• 1:35:24
  Speaker 2: Boom.
• 1:35:25
  Speaker 3: Cheers guys have a good night.
• 1:35:26
  Speaker 3: Cheers TJ.
• 1:35:27
  Speaker 3: Good to see you, man.
• 1:35:28
  Speaker 3: Thanks for coming on.
• 1:35:30
  Speaker 2: Salud, Salud, Thanks for coming on Salud the way to the next whiskey bar.
• 1:35:41
  Speaker 2: Oh don't ask why.
• 1:35:44
  Speaker 2: Oh don't ask why, For if we don't find the next whiskey bar in town, I'll tell you, we must die.
• 1:36:07
  Speaker 5: I'll tell you, I'll tell you, I'll tell you we must die.
• 1:36:13
  Speaker 2: I'll tell you, we must die, yeah.