Latest / The Scotchy Bourbon Boys / Integrity and Flavor in the Whiskey World & The Story Of I.W. Harper 15 Year

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Integrity and Flavor in the Whiskey World & The Story Of I.W. Harper 15 Year · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
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• 2:24
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• 2:25
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• 2:27
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• 2:27
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• 2:28
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• 2:28
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• 2:32
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• 2:36
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• 2:39
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• 2:42
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• 2:42
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• 3:06
  Speaker 1: Booyah.
• 3:07
  Speaker 1: Welcome back to another podcast of the Scotchy Burpee Boys.
• 3:14
  Speaker 1: I tried something different, I think after 400-some podcasts, booyah was something to say instead of all right, so I picked up booyah on this one.
• 3:28
  Speaker 1: So everybody, welcome to the podcast.
• 3:30
  Speaker 1: You kind of messed me up because I was like all right just threw me out of the water.
• 3:37
  Speaker 1: Oh, it's so, just uh, welcome to tonight's podcast.
• 3:41
  Speaker 1: This is the podcast for Tuesday, january 7th 2025.
• 3:47
  Speaker 1: Looking forward to this podcast tonight.
• 3:49
  Speaker 1: Thanks for joining me, super Nash.
• 3:51
  Speaker 1: I've been doing a lot of solo podcasts, I know that.
• 3:55
  Speaker 1: Looking forward to the next couple, because I want to say that the next one we've got, uh, we're going to be doing some uh, what would you say?
• 4:07
  Speaker 1: It's uh, it's the oceans, which is the kentucky artesian distillery and it is, you know, they do jefferson's and right, and this is going to be the weeded voyage, but we just uh, booked benjamin eves, one of the distillers over there.
• 4:24
  Speaker 1: That's been a friend of the podcast, has been on a good friend of Alan's and Christie's and Jolie's, and he's been on a bunch of times, and so this time it's good to have him on directly because we've been, we've known him since he started there and his whole journey there.
• 4:41
  Speaker 1: So we'll cover that a little bit and he can tell us a little bit about Oceans, a little bit more in depth than what we have, you know, because he's been working there for a while.
• 4:49
  Speaker 1: But remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 4:54
  Speaker 1: And then also we've got the Glen Karens and we also have the T-shirts, so check them out.
• 5:02
  Speaker 1: The glen karens.
• 5:06
  Speaker 1: And we also have the t-shirts, so check them out.
• 5:07
  Speaker 1: Uh, it's, uh, it's been a rough six, six months for me not rough in the thing of bad, but it's just been so busy.
• 5:11
  Speaker 1: It's nice, uh, to take a little bit of time off, but I know that this upcoming weekend don't have anything planned, but I'll be probably uh, taking down some christmas decorations getting ready for that.
• 5:23
  Speaker 1: We've been having a lot of snow here so that's been snowing cold.
• 5:27
  Speaker 1: I did, uh, I know that I did.
• 5:30
  Speaker 1: Hey, hey, jamie, good to see you.
• 5:32
  Speaker 1: I know that I did uh snow blow for the first time, got that snowblower.
• 5:37
  Speaker 1: I was telling you that a little bit before nash that this, you know I went to go start it when it was happening and it's not enough snow to really need a snowblower, but you know it's been.
• 5:49
  Speaker 1: I've used it one time in three years, so this is the second time I used it and it wouldn't start.
• 5:54
  Speaker 1: So I took it to work, got it started and tonight when I came home, before I did anything, I snowblowed the driveway the two and a half inches.
• 6:04
  Speaker 1: It just went real quick and it works really well.
• 6:09
  Speaker 1: So that was good.
• 6:10
  Speaker 1: And then remember Facebook, instagram, youtube and X.
• 6:13
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• 6:16
  Speaker 1: And then also all the major podcast formats, mainly Apple, spotify and iHeart, but there's Deezer and everything else.
• 6:24
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• 6:32
  Speaker 1: That makes a difference on what happens in all the stuff that we do, so looking forward to that.
• 6:39
  Speaker 1: So tonight the main podcast is Bourbon Integrity in the industry and then throughout YouTube and the podcast, and I just want to talk about that.
• 6:49
  Speaker 1: But, to start off, we're not barrel banging this.
• 6:55
  Speaker 1: I hope you like that, stacey.
• 6:57
  Speaker 1: We're not barrel banging, that's what we changed it to.
• 6:59
  Speaker 1: But we're going to talk about a little bit of history and what this uh iw harper 15 year meant and, realistically, when I was drinking it right off the bat and it was roxy's uh, I guess it's time to make a pour, right?
• 7:16
  Speaker 1: Well, I'm making a pour and honestly, this is definitely a rocks glass pour for me because it's got its own decanter.
• 7:25
  Speaker 1: My wife watches Days of Our Lives all the time and they got decanters out there.
• 7:29
  Speaker 1: When they go to their carts with their whiskey decanter and have whiskey or let's just say, you're watching that Days of Our Lives.
• 7:39
  Speaker 1: They don't have Glen's there, so they pour from the decanter.
• 7:45
  Speaker 1: Same thing when they're pouring on suits and they pour some McCullen 15-year or Highland Park 15-year, they don't pour it into a glen, they pour it straight into the rocks glass and that's what iw harper is.
• 8:04
  Speaker 1: To me, this is a classic standard, really awesome bourbon and with this 15 year age statement, this is up there with the pappies.
• 8:17
  Speaker 1: You know there's not a lot of.
• 8:19
  Speaker 1: You know there's not a lot of bourbons where the main thing is their 15-year yes.
• 8:30
  Speaker 1: So Randy said he heard IW Harper isn't going to be available anymore, but it's been available.
• 8:47
  Speaker 3: It's hard to find some places, but it has been available.
• 8:48
  Speaker 3: So I think, with randy saying that, that might explain to me going to four, I went to four different uh stores today and nobody had it.
• 8:54
  Speaker 3: They were all out of it.
• 8:56
  Speaker 3: They said we've got it and had it, but we don't have it available right now and they know.
• 9:04
  Speaker 3: None of them said that they were.
• 9:06
  Speaker 3: Oh well, we're waiting on an order or anything like that.
• 9:09
  Speaker 3: You know.
• 9:10
  Speaker 3: So let's just wait and see.
• 9:13
  Speaker 1: But iw harper 15 is not readily available in ohio.
• 9:17
  Speaker 1: I mean, it's two times a year it gets put out and, honestly, it's on that special shelf no longer than a week.
• 9:28
  Speaker 1: I mean, it's not something that they release and it disappears on Saturday as far as an allocated release that everybody's coming for, but it doesn't stay around for long.
• 9:41
  Speaker 1: People see it and they buy it.
• 9:42
  Speaker 1: This is a classic.
• 9:43
  Speaker 1: This has been around.
• 9:44
  Speaker 1: I believe.
• 9:45
  Speaker 1: I can even tell you I've got the new.
• 9:48
  Speaker 3: Can't wait to get my case, because my case is coming and the case is a stand and I'm going to be right off the bat you know, we were talking early last night and as soon as I put my nose to this Last night, and as soon as I put my nose to this, this smells like an old Dusty.
• 10:04
  Speaker 1: Yeah, that's what I was saying.
• 10:06
  Speaker 1: It's got that Dusty.
• 10:07
  Speaker 1: It reminds me of the Heaven Hill, 13 year on the smell.
• 10:14
  Speaker 3: Or like some of the old Jim Beans yeah, the.
• 10:16
  Speaker 1: Jim Beans yeah, the one that I actually decanted.
• 10:20
  Speaker 1: Yeah, actually, um, oh my god decanter.
• 10:29
  Speaker 1: Yeah, I did.
• 10:29
  Speaker 1: I decanted your holiday beam that you brought for me, from which was your mother's, your father's, but also probably your mother's, and I basically yeah, we, we.
• 10:37
  Speaker 3: I had to change that because, like you know, you know, like I said, I had always been calling them.
• 10:42
  Speaker 3: You know, these were from my father's collection but when it came down to it, the reason they they survived and they were undrinked and uh, the seals were intact, was because they were, uh, decanters and porcelain decanters that my mom liked, and it's like when he got hold of them it was like you know, she's like no, this is kind of going over here on my shelf and she collected stuff from all over the world because they traveled all over the world and she had stuff like that all over, you know, on her shelves and so it looked beautiful.
• 11:22
  Speaker 3: So I guess that's why they survived.
• 11:24
  Speaker 3: So I really started this year, really had to start changing it and say you know that really they were my mother's, but my father Doesn't that lead right into integrity?
• 11:36
  Speaker 3: That's what we're talking about podcast integrity right there.
• 11:39
  Speaker 3: Exactly.
• 11:40
  Speaker 3: Exactly leads into integrity right there.
• 11:42
  Speaker 1: Exactly, jamie, exactly Lead into integrity right there and honest Jamie thinks the old it does taste like the old Fitz 12-year also.
• 11:50
  Speaker 1: But there's KBS TNT is drinking on a McClellan 25-year.
• 11:58
  Speaker 1: Now, that's a bottle there, man.
• 12:00
  Speaker 1: I mean that's some pour there.
• 12:04
  Speaker 1: Cheers to that.
• 12:06
  Speaker 3: Yeah, that is a super pour right there.
• 12:08
  Speaker 1: And then I always forget what it is.
• 12:09
  Speaker 1: But then we have the normal people telling us we're haram, and haram is basically evil people.
• 12:18
  Speaker 1: You know, because of the religion of Middle Eastern religion and Muslim religion, whiskey is forbidden.
• 12:27
  Speaker 1: It means forbidden.
• 12:28
  Speaker 1: But you know our religion, which basically depicts in a representative form wine as the body of Christ the body of Christ.
• 12:41
  Speaker 1: So the Catholic religion or the Christian religion does not say that alcohol is haram, or the devil, or it's evil.
• 12:52
  Speaker 1: I just get these people always saying that and it's just based off of this is something that was around for a long time and you just have to be able to control yourself.
• 13:04
  Speaker 1: If you have self-control, it might be haram.
• 13:07
  Speaker 1: For people that are weak and don't have any self-control, I will give you that.
• 13:13
  Speaker 1: You got to.
• 13:14
  Speaker 1: Basically, if you have that weakness of addiction or whatever, you can't do it.
• 13:22
  Speaker 1: But you know, for most of the general population, most people can control themselves and you know.
• 13:28
  Speaker 1: So that's one of the things I always say.
• 13:30
  Speaker 1: I forget what they call it.
• 13:31
  Speaker 1: I forget.
• 13:32
  Speaker 1: Well, right now I know they're called because he said it about 100 times Haram.
• 13:35
  Speaker 1: So anyways.
• 13:37
  Speaker 1: So just to get into this, this IW Harper was originally launched by Isaac Wolf Benheim and in 1872, it's now it's owned and operated by Diageo.
• 13:59
  Speaker 3: I got a little bit different.
• 14:01
  Speaker 3: I got a little bit different.
• 14:03
  Speaker 3: I get because I got this directly from the IW Harper page.
• 14:07
  Speaker 3: Iw Harper's story begins in 1848 when our founder IW Bernheim came to Kirkham Isaac.
• 14:16
  Speaker 1: Wolfe, I said Isaac Wolfe, bernheim IW.
• 14:23
  Speaker 3: I gave the whole name.
• 14:24
  Speaker 3: You said a different year.
• 14:26
  Speaker 3: He actually came to America in 1848 with $4 and a dream, and that's when he actually his bourbon whiskey empire started.
• 14:37
  Speaker 1: Okay, but the brand has been sold since 1872.
• 14:42
  Speaker 1: 1872 is when they started selling the brand.
• 14:46
  Speaker 3: Okay, okay.
• 14:49
  Speaker 1: And I go.
• 14:49
  Speaker 1: You know I'm a business corporate kind of guy, so I just go off of.
• 14:52
  Speaker 1: You know, when they start making money, that's when the brand's launched, it's not while they're giving it away for free.
• 14:59
  Speaker 3: I'm going to dispute you again for free.
• 15:01
  Speaker 3: I'm going to dispute you again.
• 15:03
  Speaker 3: Burnheim Brothers Distillery opened its door in 1870 and thrived through provision.
• 15:10
  Speaker 1: Okay, you could say, they opened but they weren't producing.
• 15:16
  Speaker 3: IW.
• 15:16
  Speaker 1: Harper.
• 15:17
  Speaker 3: Now I'm going to say you're right, the IW Harper namesake was born in 1872.
• 15:23
  Speaker 3: Wow.
• 15:27
  Speaker 1: I'm just getting killed here, all right, all right.
• 15:31
  Speaker 3: But I gave everybody a couple little tidbits.
• 15:34
  Speaker 3: That Prentice said what do you say?
• 15:38
  Speaker 3: Anyway, came before yours.
• 15:42
  Speaker 1: So just, yeah, we kind of doubled up on that one.
• 15:45
  Speaker 1: That's good.
• 15:45
  Speaker 1: So it didn't get.
• 15:47
  Speaker 1: It stopped being sold and wasn't sold um since for 20 years, um in in 2015.
• 15:57
  Speaker 1: So it stopped being sold in 95 and for 20 plus years it wasn't sold and it wasn't brought back till 2015 and uh, you know, roxy got it's funny because it's a 15 year so had to be sitting around in those.
• 16:15
  Speaker 1: Yeah, haha, about time I see y'all disagree.
• 16:26
  Speaker 1: We disagree all the time.
• 16:29
  Speaker 3: Uh, just, absolutely just everybody.
• 16:33
  Speaker 1: We're just not disagreeing, we're just uh contradicting each other hey, paul, you should see what ct and them do to me when I say the word peanut and my older brother.
• 17:32
  Speaker 1: Oh, my God, I remember that, I remember that?
• 17:39
  Speaker 3: Yeah, he brought that up this weekend.
• 17:41
  Speaker 3: He was laughing about it had a good time.
• 17:44
  Speaker 3: Yeah, so in 1955, iw Harper was a household name and international sensation.
• 17:52
  Speaker 3: Iconic bourbon graced the pages of popper men's magazines, inspired clothing line, debuted in blockbuster films and cruised around the world as an ocean liner favorite.
• 18:05
  Speaker 3: Did you know that?
• 18:08
  Speaker 1: Did not.
• 18:08
  Speaker 1: I'm all happy for that.
• 18:11
  Speaker 3: All right.
• 18:12
  Speaker 3: And then, as it's homecoming after 30 years overseas, iw Harper returned home in 2015.
• 18:19
  Speaker 3: The brand has reconnected with its style roots by building strong relationships with niche retailers, style collectives and fashion figures.
• 18:30
  Speaker 1: So it is distilled at the new Benheim Distillery but it's aged in the Stitzel Weller Distillery Warehouse which is on property at Stitzel Weller.
• 18:45
  Speaker 1: When did the tour we got to see their warehouse where they're aging the IW Harper and also, um, now Diageo owns obviously Bullet.
• 18:56
  Speaker 1: So Bullet and Stitzel Weller and IW Harper are all mixed together at that old Stitzel Weller uh distillery right outside of Louisville and it's well worth going to.
• 19:08
  Speaker 1: The historic aspect of it is pretty damn cool.
• 19:12
  Speaker 1: They take you through.
• 19:13
  Speaker 1: They've got a small still there that they're doing some you know, craft kind of experimental type things.
• 19:19
  Speaker 1: But overall the IW Harper and the Bullet I mean they have the Shelbyville for Bullet now and you know they have all the different distilleries that we got to check out you know what I mean?
• 19:31
  Speaker 3: Yeah, absolutely.
• 19:32
  Speaker 3: That's one of the distilleries I've been wanting to go to but we've never been to.
• 19:35
  Speaker 3: Also, one of the iconic things that you can see at the old Stitzel Weller distillery.
• 19:45
  Speaker 3: You can't go inside, but you can look.
• 19:49
  Speaker 3: They'll take you by and let you stand outside, but you can actually see a full glass still.
• 19:59
  Speaker 1: You remember that?
• 19:59
  Speaker 1: Yeah, I do.
• 20:01
  Speaker 1: I remember looking in there and you can't go in there because the reason why that Stitzelweller distillery was shut down is because of asbestos.
• 20:10
  Speaker 1: Asbestos, yeah the asbestos was in there and they weren't going to redo the whole damn thing and the bourbon industry was basically in decline and they basically just shut it down.
• 20:21
  Speaker 1: But now bringing it back in the tours and what they're doing.
• 20:27
  Speaker 3: they did some newer buildings and they've got some stuff, but they haven't All that stuff out of the places that you're able to go.
• 20:33
  Speaker 1: It's expensive to remove asbestos from anything.
• 20:36
  Speaker 1: Yeah, it's just not something you know, whatever, so All right.
• 20:42
  Speaker 1: So, this is the now.
• 20:46
  Speaker 1: The rip on this early on.
• 20:48
  Speaker 1: When I would get this is it's 86 proof.
• 20:50
  Speaker 1: But once again, is this any different than what—?
• 20:55
  Speaker 1: Oh, cheers, yeah.
• 20:58
  Speaker 3: That's a good friend of mine, paul Brewster.
• 21:01
  Speaker 3: He's down in Texas and he helps out a lot of people obtaining bourbon and whiskey that can't get it, because he is in a state that gets everything.
• 21:12
  Speaker 3: Yes, he used to live right up here in Greenville, excellent.
• 21:19
  Speaker 1: Yes, I'm glad that he's watching tonight.
• 21:21
  Speaker 1: The reason why this is in a decanter in some wealthy person's house those this is.
• 21:54
  Speaker 1: This is on the same level.
• 21:56
  Speaker 1: This is something that you would enjoy all the time, like this would be something if I was rich and I want this would be my everyday drinker.
• 22:05
  Speaker 1: I mean, it's an, it's an expensive, but it's definitely right there at 86 proof.
• 22:11
  Speaker 1: It's got the age on it and it's got that dusty flavor.
• 22:14
  Speaker 1: Now, when we were first doing this Super Nash, you've got to admit we didn't know what dusties were or what they tasted like.
• 22:21
  Speaker 1: Really, we really did not have a grasp of that.
• 22:23
  Speaker 1: So when we were drinking, this.
• 22:24
  Speaker 3: we didn't really so when we're drinking this.
• 22:26
  Speaker 3: You didn't really.
• 22:26
  Speaker 3: You're right about that, because I didn't start.
• 22:28
  Speaker 3: I didn't even remember that I had this collection stored in these boxes and in the attic until, like well, going on almost four years ago.
• 22:37
  Speaker 3: Yeah, we were in our second, second year of the podcast.
• 22:41
  Speaker 3: And then I realized it was like oh my gosh, he's got some, some stuff up there.
• 22:51
  Speaker 1: He's got stuff from from and it's just awesome.
• 22:52
  Speaker 3: every single time it's just like every time we get 70s and 80s, and it was like it every time I open a bottle.
• 23:00
  Speaker 1: It's amazing yeah, and you go through them and you're like the one we opened for the jim beam with the christmas the Christmas that I was able to.
• 23:08
  Speaker 1: I decanted it, I scrubbed the bottle, I rinsed it out real well.
• 23:13
  Speaker 1: I basically, when I was decanting it, I filtered out to make sure there was no cork and got the pieces, the solids, out, then put it back and I got it back in the bottle.
• 23:22
  Speaker 1: I found a cork, a wood cork that popped in the top now, and then I cut the cork off the ceramic top and I glued it to that top.
• 23:31
  Speaker 1: So right now it's really kind of cool.
• 23:34
  Speaker 1: It's up there in its glory and it's sealed and you know, it's just like.
• 23:38
  Speaker 1: When I decanted it the smell was so fantastic, right, and the same thing with this the nose on this.
• 23:45
  Speaker 1: It's just got that whiskey.
• 23:48
  Speaker 1: It feels like we're at Brad Bonds.
• 23:50
  Speaker 1: He pours these Dustys and he always talks about how the best bourbon's in these bottles I mean, honestly, a Dusty without the funk.
• 24:00
  Speaker 1: It's not a funk, it's a charred, mature oak caramel kind of thing based off that barrel.
• 24:08
  Speaker 1: It's not like a dry oak.
• 24:11
  Speaker 3: It's a real sweet oak that just I mean, just it's caramelly and butterscotch and just it's just a lot of people don't want to hear to say it but creamy.
• 24:24
  Speaker 3: I mean it just.
• 24:26
  Speaker 3: Well, this is it just coats it just so.
• 24:30
  Speaker 1: I don't even know what version I have here.
• 24:32
  Speaker 1: You know what I mean.
• 24:34
  Speaker 1: I don't know if this is the Dusty that I opened that you gave me the six from 2000.
• 24:40
  Speaker 1: It's funny because they only brought it back in 2015.
• 24:44
  Speaker 1: So the one you got me that time is a 2015.
• 24:47
  Speaker 1: I couldn't find anything to tell me the date.
• 24:50
  Speaker 3: I know, and it's not on here either, but this is the same bottle that.
• 24:56
  Speaker 3: When I got you that one, well, I got that one for rocks, yeah Well.
• 25:00
  Speaker 3: I'm drinking it.
• 25:07
  Speaker 1: You might not got it for me, but I am drinking the hell out of it you're drinking it and enjoying it.
• 25:13
  Speaker 3: Yeah, and it's like, oh my gosh, when you said that I never, ever would have believed that it tasted and smelled like it does.
• 25:22
  Speaker 3: This is just fabulous.
• 25:25
  Speaker 1: KRSTNT is doing some Jim Beam Devil Cut.
• 25:28
  Speaker 1: Thanks, my friend, but we know what this is just fabulous.
• 25:32
  Speaker 1: Krstnt is doing some Jim Beam devil cut.
• 25:33
  Speaker 1: Thanks, my friend, but we know what Randy Ford's sipping on tonight.
• 25:37
  Speaker 1: He said IW.
• 25:37
  Speaker 1: Harper too, and same thing.
• 25:38
  Speaker 1: Jamie Sounds like he's had some I don't know what Walker's got, and Walker said preface for you.
• 25:49
  Speaker 1: Anyways, yeah, this is delicious.
• 25:52
  Speaker 1: This is definitely I revisiting this.
• 25:56
  Speaker 1: I was very, very I always liked it.
• 25:59
  Speaker 1: Don't get me wrong, there's some people that just don't.
• 26:01
  Speaker 1: It doesn't have the proof for.
• 26:02
  Speaker 1: But it doesn't need the proof on this because it's got the age and the proof would get in the way of that.
• 26:09
  Speaker 3: Delicious, I mean toasted marshmallow flavors the raisin, the, the spice, the, uh, the caramel, the, uh the notes of the oak, uh, the vanilla, it's all there and I mean it's just just that old sort of just, you know, dusty talk like I don't know any other way to say it than like dusty, you know.
• 26:33
  Speaker 3: Yeah, because it's just an old flavor and I mean nothing like what you taste today and like I say it's something like I would have popped off a cork of a 70-year-old or a 68-year-old JW Den or a 72-year-old Jim Beam.
• 26:52
  Speaker 1: Yeah, but there's a really nice sweetness behind it.
• 26:55
  Speaker 1: That caramel yeah, caramel and vanilla.
• 26:58
  Speaker 1: It's definitely for me.
• 27:01
  Speaker 1: As far as the fact that this is 86 proof, the flavor on it and the body is just at a level that most 86 proofs of that basil hayden or an elmer t, even an elmer t lee they just don't have this bold flavor.
• 27:16
  Speaker 1: No, they're thick, they have a little bit of like that's watered down.
• 27:20
  Speaker 1: I don't.
• 27:21
  Speaker 1: I feel like this is where I want it to be.
• 27:23
  Speaker 1: I'll tell you what it's almost scotch-like.
• 27:26
  Speaker 1: It's like drinking scotch without drinking scotch, right?
• 27:29
  Speaker 3: I can point to some up there behind me, like the old Fitzgerald, the 19-year, the 16-year, the 15-year, the Heaven Hill 18-year, several others that are that old or older, that do not compare to the flavor that you're getting out of this right here, to the flavor that you're getting out of this right here.
• 27:47
  Speaker 1: So Randy initially said mature, but he then changed himself to seasoned and I will have to agree it's a seasoned flavor that a lot's gone into to make this bottle.
• 28:02
  Speaker 3: I agree with Randy it is very well seasoned.
• 28:12
  Speaker 1: But I mean, this is one bottle that is so hard to throw away.
• 28:14
  Speaker 1: I mean it is an actual decanter, like if you're gonna buy you know it's.
• 28:16
  Speaker 1: It's in 2016, I think they said, and when I I know it was just more than, but in 2016 it was 75 dollars and the mash bill on this.
• 28:28
  Speaker 1: And one of the reasons why I really like it is it's got a high corn.
• 28:33
  Speaker 1: It is 86 corn, six rye and eight percent malted barley.
• 28:39
  Speaker 3: So it's actually a barley yeah, we're going more towards.
• 28:46
  Speaker 1: You're going with the corn, you're going more toward the scotch with that second flavor.
• 28:52
  Speaker 1: You know, flavor being eight and six percent rye.
• 28:54
  Speaker 1: But who the hell does eight percent malted barley and six percent right?
• 28:58
  Speaker 1: It's just such an experience that is on a level that it it's where it needs to be and it's priced reasonably, unless you buy it at the distillery, then you're, then you're to pay a little bit.
• 29:09
  Speaker 1: You know, I could see, randy, maybe they might be discontinuing it, but I don't think they'll ever discontinue it at the distillery.
• 29:16
  Speaker 1: I don't understand why they would.
• 29:21
  Speaker 1: Hold on.
• 29:22
  Speaker 1: Now you got that.
• 29:23
  Speaker 1: I'm pretty much Alright.
• 29:27
  Speaker 1: Let's go to.
• 29:29
  Speaker 1: Oh, my god, let's do IW Harper this.
• 29:44
  Speaker 1: Come.
• 29:51
  Speaker 1: I mean, you could buy it online right now.
• 30:04
  Speaker 3: There's no doubt about that.
• 30:05
  Speaker 3: What's it going for online?
• 30:07
  Speaker 3: Because even on the IW Harper page they had to buy it now.
• 30:16
  Speaker 1: But I didn't click on it.
• 30:17
  Speaker 1: 15 years 95, 88.
• 30:24
  Speaker 3: Still a great price.
• 30:25
  Speaker 3: I mean considering you know what it was back in 2016,.
• 30:30
  Speaker 3: We're talking nine years ago at $75, $76 a bottle.
• 30:37
  Speaker 1: It doesn't say any of it.
• 30:39
  Speaker 1: It's not being discontinued.
• 30:46
  Speaker 3: I want to say, when I got these two bottles, they were right around $90.
• 30:48
  Speaker 1: It says production was discontinued in the 80s but then it was restored.
• 30:51
  Speaker 1: So I'm still getting nothing on it being discontinued.
• 30:58
  Speaker 1: Okay, no, iwr15 is not currently discontinued.
• 31:02
  Speaker 1: It was previously in the 1980s, but relaunched by Diageo, and it still is, and that is the latest news.
• 31:12
  Speaker 1: So that's pretty good you can currently purchase iCubic 15.
• 31:19
  Speaker 3: at most it's bottled at Diageo's Tuhoma, Tennessee facility.
• 31:26
  Speaker 1: Well, I got it.
• 31:27
  Speaker 1: I know it's aged at Stitzel Weller.
• 31:33
  Speaker 3: Aged at Stitzel Weller Distillery Warehouses and bottled in Joshua's Tumulma, tennessee facility.
• 31:40
  Speaker 1: There you go.
• 31:41
  Speaker 3: And it's distilled in the new Bernheim Distillery.
• 31:45
  Speaker 1: All right, how much is it?
• 31:48
  Speaker 1: Would you say 80 bucks, 200 bucks?
• 31:50
  Speaker 1: That's what Aaron is asking.
• 31:54
  Speaker 3: It's probably about 95.
• 31:55
  Speaker 1: Yeah, $95, aaron.
• 31:57
  Speaker 1: So that's where it's at there.
• 31:58
  Speaker 1: It's so good I'm having more while we do the integrity thing so that we can be.
• 32:04
  Speaker 1: It's right now.
• 32:07
  Speaker 1: It's truth serum, so that we can be.
• 32:10
  Speaker 3: It's right now, it's truth serum and that's exactly what we need on this, on this Of our integrity, of a podcast and distilleries.
• 32:19
  Speaker 3: So yeah.
• 32:22
  Speaker 1: So in the industry, you know, integrity is, what would you say, very, very important Integrity.
• 32:29
  Speaker 1: So the way that we look upon integrity here at the Scotty Bourbon Boys Tim Johnson says it's a good bottle, randy says it's 88 to 115.
• 32:39
  Speaker 1: I will say the integrity of a podcast is very, very important.
• 32:46
  Speaker 1: To be honest with the people that you're trying to give good reviews, now I have to say that a lot of people the thing about it is on a podcast, integrity where people can question your integrity is your sponsors.
• 33:03
  Speaker 1: We take on sponsors.
• 33:04
  Speaker 1: Where people can question your integrity is your sponsors.
• 33:07
  Speaker 1: We take on sponsors and then they think that no matter what, that if you're the sponsors, whatever you're going to say this or that, but the reason why I take on sponsors is because I like the bourbon.
• 33:24
  Speaker 1: I don't take on sponsors.
• 33:26
  Speaker 1: I've been offered a sponsorship by a couple places that I have not accepted it because I want to be honest with all of our reviews.
• 33:34
  Speaker 1: The scotchie bourbon boy um, attention, that is stuff that I don't necessarily like.
• 33:37
  Speaker 1: So when we have someone on one, I'm gonna taste through somebody's bourbon.
• 34:00
  Speaker 1: When they want a lot of people send me bourbons and I taste through them.
• 34:04
  Speaker 1: If I don't like them at all.
• 34:05
  Speaker 1: I will let them know that I'm not a fan and give them the opportunity if they still want to come on.
• 34:12
  Speaker 1: I have to be honest.
• 34:14
  Speaker 1: So our sponsors that we've taken on, With that, let me break right there.
• 34:21
  Speaker 3: That is the sole purpose that we started this podcast, is it not?
• 34:25
  Speaker 3: Yes, we were just getting into bourbon and whiskey, and now this year will be six years ago.
• 34:34
  Speaker 3: Yeah, we're in our sixth season.
• 34:36
  Speaker 3: This will be the sixth year back in 2019.
• 34:38
  Speaker 3: And we talked about it and it's like, well, how do you choose a bottle of whiskey or bourbon off the shelf, or how do you do that?
• 34:48
  Speaker 3: And it's like, well, we'll start doing it and picking them off the bottom shelf and tasting them and giving them our honest opinion and our honest taste in this, and we didn't know anything about it.
• 35:00
  Speaker 3: And that's how we started, and that's what we started doing, and that's the way we've stuck to it ever since we've been doing this, and that's the way we've stuck to it ever since we've been doing this, we try and review, for the most part on our barrel-banging segment sponsored by Old Louisville Whiskey Company.
• 35:18
  Speaker 1: We try and put up ones we like.
• 35:20
  Speaker 1: We're not trying to put up the ones we don't like, because you know, when we're doing it usually we have a good sense when we bring people on.
• 35:33
  Speaker 1: I mean some of the distilleries that we've had on.
• 35:34
  Speaker 1: I will definitely let somebody know that this is one part I don't like, but I might like this one.
• 35:39
  Speaker 1: So I'm always looking, you know it's like you could go into a craft distillery and they might not have a lot of good bourbons, like they're too young or it's too this or it's too that, but I'm always looking for the one.
• 35:56
  Speaker 1: I do like, like and and.
• 35:58
  Speaker 1: So when you're going through and tasting so many different whiskeys, you know that you're not gonna like them all right.
• 36:04
  Speaker 1: So I've, we've done that.
• 36:07
  Speaker 1: I mean, for God's sakes, heaven's Door, they're right.
• 36:10
  Speaker 1: Everybody knows I do not like it.
• 36:12
  Speaker 1: We're going to be doing a podcast coming up, probably next week sometime, because the state of Ohio is releasing a single barrel Heaven's Door and honestly, lately, I think it's it's one of the most impressive, you say, brand advancements that anybody's made.
• 36:32
  Speaker 1: I mean, what it is is what was in the bottle initially, with the bourbons and the Tennessee bourbon and then that rye.
• 36:38
  Speaker 1: The rye was horrible to me, but the Tennessee bourbon was okay and the bourbon was okay, it was good.
• 36:44
  Speaker 1: But you know, because I love bourbon so I wasn't looking.
• 36:46
  Speaker 1: But their tenure and their I forget which one resolution or whatever reserves Heaven's Door Reserve has been very, very good to me.
• 36:58
  Speaker 1: So I'm looking forward to the Ohio version of Heaven's Door and we're going to be doing a Heaven's Door podcast coming up.
• 37:04
  Speaker 1: I've been trying to get to their new distillery.
• 37:05
  Speaker 1: Hopefully we can get there in the spring.
• 37:08
  Speaker 1: That's what my goal is, you know to get there in the spring.
• 37:12
  Speaker 1: But the integrity is and every bourbon person has to know or bourbon distillery that you might put out.
• 37:21
  Speaker 1: The reason why you put out different.
• 37:23
  Speaker 1: You know single barrels and put out all these different things.
• 37:25
  Speaker 1: The reason why you do it is because you know everybody isn't going to like everything that you put out, so you put these different things.
• 37:33
  Speaker 1: The reason why you do it is because you know everybody isn't going to like everything that you put out, so you put out different things fish, birds, fish, that, certain things.
• 37:36
  Speaker 1: So it's really kind of cool, you know.
• 37:37
  Speaker 1: But I always think, if I, you know, there might be a distiller out there that produces you know six, seven things that I don't like, but then produces one that I really like, and so you never know.
• 37:50
  Speaker 3: It but then produces one that I really like, and so you never know, it's always a surprise.
• 37:51
  Speaker 3: Right Before we keep going, let me give you just a good definition of integrity, about podcasting and the whiskey industry and what it should mean.
• 38:01
  Speaker 3: And integrity is the first cornerstone of character, and it's about being honest, trustworthy and reliable.
• 38:08
  Speaker 3: It's about doing the right thing even when it's difficult.
• 38:11
  Speaker 3: Integrity is the key to building trust, credibility, which is essential for effective leadership.
• 38:17
  Speaker 3: Is that not true?
• 38:19
  Speaker 3: That's true.
• 38:20
  Speaker 3: That's exactly what I think we've always tried to do.
• 38:23
  Speaker 3: I mean, whether we thought about it or not, I think that's what we've just always been about and what we've always tried to do.
• 38:32
  Speaker 1: Well, and I think honestly, integrity is why Scotchie Bourbon Boys is why so many people in the industry like us, because we're honest.
• 38:41
  Speaker 1: We will tell them our honest opinion, but we're not looking to find a mistake or to destroy somebody.
• 38:49
  Speaker 1: Yeah, but we also want to.
• 38:51
  Speaker 1: You know, it's like if somebody has something.
• 38:53
  Speaker 1: I mean I'm going to tell you straight up you know Alan loves that grain flavor and he's taught me whiskey with grain and whiskey with barrel and everything and what he's trying to do, and I really like what alan tries to do.
• 39:09
  Speaker 1: But I'm telling you, when I got to taste an eight and an eight or nine, nine year old barrel of lita and claire that was in the warehouse, the barrel was doing some damn good things to his whiskey.
• 39:19
  Speaker 1: You know he wasn't.
• 39:21
  Speaker 1: He likes it brain forward instead, barrel forward.
• 39:27
  Speaker 1: But when the barrel was, you know, taking that great whiskey, that great flavor and putting its caramel in it and everything, it's starting to become some really, really good stuff In other words, when that barrel started to put those wood sugars and flavors into it.
• 39:42
  Speaker 1: Oh, thank you.
• 39:42
  Speaker 1: Hold on.
• 39:44
  Speaker 1: The YouTube stream has stopped and that's meaning it can't Okay, mean it can't happen.
• 39:48
  Speaker 1: All right, we connect.
• 39:49
  Speaker 1: Thank you, are we going?
• 39:54
  Speaker 3: Yeah, we're going, that's what we're getting to is like Thanks, man, there are some podcasts out there that you've got to watch because of their sponsors and stuff like that.
• 40:12
  Speaker 3: They push their sponsors and you're not always getting the full honest truth or integrity that you should be getting.
• 40:19
  Speaker 3: That is what we're trying to get, maybe yeah, I mean.
• 40:28
  Speaker 1: So when you're looking at, I mean I have never watched.
• 40:33
  Speaker 1: What would you say?
• 40:35
  Speaker 1: I've watched some podcasts that get accused.
• 40:38
  Speaker 1: I mean, realistically, bird in Pursuit, which is the number one podcast out of Kentucky, whatever.
• 40:46
  Speaker 1: There's a lot of people, because of their sponsorships and stuff, was saying that you know, and now they have their own brand.
• 40:52
  Speaker 1: But what I loved about what they did is they talked about the industry.
• 40:58
  Speaker 1: They were very critical on certain things and although some people were trying to say that they were, you know, being biased towards their sponsorships and whatever, definitely my integrity is in our integrity.
• 41:19
  Speaker 1: Our sponsors we love.
• 41:21
  Speaker 1: The reason why they're our sponsors is because we love the bourbon.
• 41:26
  Speaker 1: I mean Alan Bishop, I know he's going to produce some damn bourbon because he knows what he's doing, but there's something that he produces I don't like.
• 41:32
  Speaker 1: I I'm gonna, I'm not gonna sit there and jump up and down.
• 41:35
  Speaker 1: Um, I know great night with whiskey never was a big guy.
• 41:40
  Speaker 1: There was a sponsor, but greg was a friend.
• 41:43
  Speaker 1: But what he taught me how to deal with rye differently.
• 41:48
  Speaker 1: I mean there was the barrel rye which was island of the rooster.
• 41:52
  Speaker 1: There was the beer barrel rye.
• 41:53
  Speaker 3: He taught us so much.
• 41:54
  Speaker 3: He taught us about barrel aging, about the roosters and things like that, and what it caused, what it did and what it added to the whiskey, what it took away from the whiskey and things like that, and he taught us what it lot of thought about rye.
• 42:09
  Speaker 3: And when Elmer T Lee what they thought about it.
• 42:12
  Speaker 1: Yeah, so we've been through throughout time, but it still comes down to.
• 42:18
  Speaker 1: I mean, for God's sakes, I tried Sazerac 18 year rye.
• 42:23
  Speaker 1: I said it to y'all.
• 42:24
  Speaker 1: It's an expensive bottle, it's almost unenable.
• 42:26
  Speaker 1: People like rye are going crazy for it.
• 42:29
  Speaker 1: It tastes crazy to me.
• 42:31
  Speaker 1: I love all this, I love Harlan Wheatley, I love what Cesar's doing, but I'm not going to tell you that my taste of rye isn't what it is Now.
• 42:39
  Speaker 1: Your taste might be different when it comes to rye, but overall, when we don't like something, we're going to tell you we don't like it, I'm going to tell you that any six seasons, any six years me and you, and then we all no Palace, it's our Palace.
• 42:58
  Speaker 3: Well, I'm, and that's what we've always tried.
• 43:00
  Speaker 3: This is our, even when we we write stuff, you know yours could be different, your ratings could be different.
• 43:05
  Speaker 3: You know it's what we do.
• 43:08
  Speaker 3: We taste different.
• 43:10
  Speaker 1: Your ratings could be different.
• 43:11
  Speaker 1: You know it's what we do, what we taste, and you know it's just like the bourbon of the years.
• 43:12
  Speaker 3: I'm just trying to relate to people and that's what we do.
• 43:15
  Speaker 1: We found our way to blind our bourbon of the year.
• 43:18
  Speaker 1: Everybody narrowed it down to five and we blinded it, and then we took the group census rating to help with our bourbon of the year.
• 43:24
  Speaker 1: I mean, I don't know how you can be more.
• 43:27
  Speaker 1: You know you're integrity.
• 43:32
  Speaker 3: You can be more unbiased to get a bourbon of the year than what we did.
• 43:34
  Speaker 3: I have to admit I, like some other people in the industry that they're you know, and we're not going to name or anything or podcast, but there's other people in podcasts that did their bourbon of the year and they singularly did it themselves, without blinding it, and just you know, one takes one and then they decide well, this is what I'm taking.
• 43:53
  Speaker 1: They're allowed to, because it's their bourbon of the year, because, but, like I said, we have our group consensus.
• 44:00
  Speaker 3: Same thing when we do our barrel picks we come up with the consensus of what we all like yes, and we're fair and we do it in the best fair way possible we can come up with, and that's the way it should always be.
• 44:13
  Speaker 1: Yes, I agree, I agree we left on YouTube and lost half our people, but at the same time we're going again Without talking about victors.
• 44:21
  Speaker 1: I mean, yeah, I mean honestly, you're right, randy, when it comes to raw victors just kills it.
• 44:27
  Speaker 1: Now let's talk about really quick, let's talk about the integrity of the industry.
• 44:32
  Speaker 1: So everybody we've met, okay, we meet the people who make whiskeys.
• 44:36
  Speaker 1: We don't meet the marketers as much.
• 44:37
  Speaker 1: We meet the people who make it.
• 44:39
  Speaker 1: Where the integrity of the industry gets a little weird, in my opinion of whiskey, is the marketing of the story.
• 44:47
  Speaker 1: I mean, what's the story?
• 44:50
  Speaker 1: I mean Elijah Craig, these people there's a lot of stories out there, right, nash?
• 44:55
  Speaker 1: I mean, when it comes to it, that's where I find that the business part of bourbon and even scotches is where it's graying.
• 45:06
  Speaker 1: Isn't actual whiskey in glass?
• 45:08
  Speaker 1: No, whiskey in glass, no, the whiskey in the glass.
• 45:11
  Speaker 1: As Ellen once said, we can get somebody to try and buy it.
• 45:14
  Speaker 1: But to be a successful brand you need to have someone decide they want to buy another bottle of your brand, second bottle, second and third bottle of your brands, because there's so many out there.
• 45:28
  Speaker 1: If you're going to buy one bottle and it's just okay or you've done something, that's not that you shouldn't have done.
• 45:34
  Speaker 1: People are going to mock.
• 45:35
  Speaker 1: There's so many other brands to buy or taste or whatnot.
• 45:38
  Speaker 1: I mean, let's just be part of honesty.
• 45:40
  Speaker 1: One of those brands, in my opinion, is Tom Pesch.
• 45:44
  Speaker 1: I think that they're a very single American single-margin.
• 45:48
  Speaker 1: They're also a brewery that produce root beer.
• 45:51
  Speaker 1: They produce a fantastic root beer drink out of a can, but when it comes to bourbons it's really hard for me to get excited.
• 46:01
  Speaker 1: So you have to see a lot of home-brewed podcasts for us and I'm not saying that some people really like tolerant, but from our standpoint, most of what I've tasted in their birds has been not to my palate or liking.
• 46:15
  Speaker 1: So there's, there's.
• 46:15
  Speaker 1: We're into the integrity of our podcast.
• 46:17
  Speaker 1: We'll be totally honest with you.
• 46:19
  Speaker 1: They they turned up, decided I said they're american sing-maltz, they want words for it, but you can always have a distillery.
• 46:27
  Speaker 1: Uh, when the, the main producer, isn't a bourbon lover and that's a certain thing.
• 46:34
  Speaker 1: I mean I, I have grown up with the brand and I was there with anne and he changed something that was not.
• 46:43
  Speaker 1: But I tell all along ownership.
• 46:45
  Speaker 1: At that point the owner was jenover and he wasn't a big bourbon guy, but it got changed by ann and aaron, but when they left or were whatever, whatever happened there, you start to see it going back to the way it was, because you have, like, all the bourbon people, but since then they sold to you.
• 47:07
  Speaker 1: I don't have the details of who they sold to, but the verb is going back up, so there's a lot of stuff that happened in industry that we're gonna be honest about.
• 47:16
  Speaker 1: I mean, I was really about watershed when I was there and taste it and I got I mean they were sponsor at one point and then I got online kind of chastised, which is fine.
• 47:28
  Speaker 1: It's like you gotta be honest about your opinion.
• 47:30
  Speaker 1: I'm not saying it's a crap story.
• 47:31
  Speaker 1: I'm not saying they're making bad bourbon.
• 47:32
  Speaker 1: I'm saying that expression they put out was not to my liking at the time so it's like, although distilleries have to own too about some, and I don't know how successful Freddy was with every distillery.
• 47:50
  Speaker 3: Hold on Not to put out a home run every time.
• 47:53
  Speaker 1: The Claremont Steak, which is an air kiss, they call it an air and single malt.
• 47:57
  Speaker 1: It was produced on a console and most single malt are done on potters.
• 48:01
  Speaker 1: So I'm not saying one or another, but it was okay for an air and single malt.
• 48:04
  Speaker 1: But you hadn't seen another batch of air and steak, have you?
• 48:07
  Speaker 1: I mean, I don't know how successful that was, but at the same time, this little tap, I love that they're trying, because I can tell you the Infinite bottle, you know, infinite, it was freaking fantastic, was it not?
• 48:19
  Speaker 3: That was good.
• 48:19
  Speaker 3: My point is that salaries are always.
• 48:22
  Speaker 3: They're not going to get a home run off everything they make, but if they're not running, then they're not going to be trying to step up and produce something that's going to be a home run, right, right, you've got to train that hitter and season that hitter right to make a home run, and if you're not doing that, then you're not going to be winning this trade, right?
• 48:43
  Speaker 3: All we've got to be saying is not everyone's going to be a home run, phil O to be swing purposes, and you know, not everyone's gonna know.
• 48:51
  Speaker 1: None, oh, phil was on youtube that's a good thing about distilleries and what they're doing.
• 48:54
  Speaker 1: And he just, he just said he's a mictors barrel fry and that's, it's incredible and I agree mictors barrel proof, rye bourbons, toasted barrels, bro proof, they all get home runs you know, mictors barrel fry is uh one of uh den mckay's favorite favorite uh so most takes.
• 49:14
  Speaker 1: So take our own bourbon company, for instance.
• 49:15
  Speaker 1: They're those transparent bottle of bourbon on market, just like when we were.
• 49:20
  Speaker 1: There's this irish um, I wonder if I get it.
• 49:23
  Speaker 1: No, I'm not even gonna try, but there was an ice brand that was so transparent.
• 49:26
  Speaker 1: Their aunt, they they took, they had growing in the painting on this Irish whiskey.
• 49:34
  Speaker 1: They had this unbelievable all different, all the different that they grew, all the different ages, barrels, everything all across iron, they have it all.
• 49:43
  Speaker 1: So it was way more even.
• 49:45
  Speaker 1: But.
• 49:46
  Speaker 1: But transparency, kind of cool.
• 49:47
  Speaker 1: And people want transparency, they want maps, they want some things, but just because you don't give them what they want, buffalo Trace is a spectacular version Buffalo Trace does not give up their ability.
• 49:59
  Speaker 1: They keep seeing lots of people who think nobody really knows, but some do, and these people work their own.
• 50:05
  Speaker 1: Whatever, you're not going to know the corn percentage or the high percentage, the wheat percentage of anything you know, it comes from the Ford Nashville, buffalo, and so you need to know the same thing.
• 50:16
  Speaker 1: You're talking about makers.
• 50:17
  Speaker 1: They don't give you the idea.
• 50:18
  Speaker 1: One of the reasons Dan likes us so much is because we love makers and also love him.
• 50:22
  Speaker 1: They're not trying to expose corporate s**t.
• 50:25
  Speaker 1: It's not something that's so important.
• 50:36
  Speaker 1: I know some f***** casters went in.
• 50:37
  Speaker 1: They're like come on, dan, f***** match built.
• 50:38
  Speaker 1: They're trying to write some news.
• 50:39
  Speaker 1: We're trying to get information you need as a viewer or friends or whatever.
• 50:44
  Speaker 3: That's the thing right there.
• 50:45
  Speaker 3: If you want to know about what the bourbon or the whiskey tastes like, that's what we're trying to bring.
• 50:52
  Speaker 3: We're not trying to bring you scientific information on how it's made, the math and things like that, or the scripts of the company.
• 50:58
  Speaker 3: We're not.
• 51:00
  Speaker 3: So if you want to find stuff out, you need to check out the podcast.
• 51:04
  Speaker 3: But if you want to find out what the bourbon or bad, but we taste those two and we'll tell you how to run yeah, yeah, now we have someone on on YouTube that's watching from.
• 51:16
  Speaker 1: I read right, I have no idea his name is thank you for watching, thank you for cool.
• 51:20
  Speaker 1: Do you got bourbon from?
• 51:22
  Speaker 1: And we got tosses, cheers, cheers.
• 51:24
  Speaker 1: Tom Thomas has been a really good YouTube follower.
• 51:27
  Speaker 1: He comments on stuff.
• 51:28
  Speaker 1: We really appreciate you in there and thank you, thomas, our water and the trash Cheers, cheers to that man.
• 51:34
  Speaker 1: That's really cool that we got people coming for us, yeah, cool.
• 51:39
  Speaker 1: But I say once again, all your friends and honestly, I got to be a hard person when I was being initially in that interior where my wife was telling me she was I, and when I was being initially in a tin interior where my wife was telling me she was I'm a buying for bottle, got it at Rats Cellar not with you, but the first time I poured it because I had to get the stamp Stopped doing the bourbon trail and went there.
• 51:57
  Speaker 1: Me and her went out there and we saw the gift shop and IW Harper was in the gift shop.
• 52:02
  Speaker 1: I liked the bottle and she tasted it I'm tasting and it became her immediate favorite and I remember I believe we paid $1.19 per time, $1.49 at the dessert.
• 52:14
  Speaker 1: The second time.
• 52:14
  Speaker 1: I will tell you this, ash.
• 52:17
  Speaker 1: She first said you gotta get this.
• 52:19
  Speaker 1: This is by far the most expensive item I had brought it.
• 52:24
  Speaker 1: Can't I make it out of a Vimeo beam?
• 52:26
  Speaker 1: She's like no, make it an item.
• 52:28
  Speaker 1: I'm like, okay, now everyone should just be like I need that.
• 52:35
  Speaker 1: Iw Harper, now our house evolved in 2018.
• 52:41
  Speaker 1: I Went with chocolates.
• 52:42
  Speaker 1: I threw a call about a face.
• 52:43
  Speaker 1: There's all different phases.
• 52:45
  Speaker 1: A chip, it's just a cherry chocolate.
• 52:47
  Speaker 1: But I will say Anyways, you go through all the.
• 52:55
  Speaker 1: Yeah, you go through all different things.
• 52:56
  Speaker 1: You too, marge, you're watching.
• 52:57
  Speaker 1: Yeah, you go through all different things.
• 52:58
  Speaker 1: But coming back to this, I really think it's on a special level.
• 53:03
  Speaker 1: Same time, I didn't realize how good this was because I hadn't had any of these, and Dusty's have a really good rich flavor, right you know?
• 53:13
  Speaker 3: Oh my gosh, it's so rich, it's chemically vanilla, you know.
• 53:15
  Speaker 1: Oh my gosh, this is so rich in chamomile vanilla, yeah, and then they've been throwing this little fuck.
• 53:18
  Speaker 1: Yeah, Now this 15-year-old has it without the fuck, and just it was very similar to drinking 13-year-old fish or that 12-year-old cousin Still it's a pervert, exactly.
• 53:27
  Speaker 1: It had that dummy flavor and I really feel that this is the right proofer with this thing.
• 53:33
  Speaker 1: It repeat the fashion and whatever, and guys we're not here to see what?
• 53:39
  Speaker 1: here's our premier podcast sponsor.
• 53:44
  Speaker 1: If we go there and we had been there for three, four years drink the bourbon.
• 53:49
  Speaker 1: I mean I don't look a barrel that they have.
• 53:52
  Speaker 1: We got five to two.
• 53:53
  Speaker 1: There's usually a time I figure out a barrel that I like and I walk out with a bottle because of that.
• 53:58
  Speaker 1: And they just made a heated bourbon program and the heated that I got last summer it's got this cherry bomb thing that's happening.
• 54:07
  Speaker 1: That's so real it tastes like crisp.
• 54:10
  Speaker 1: I know it's smush.
• 54:11
  Speaker 1: I mean god damn it.
• 54:14
  Speaker 3: I would taste it if I did get it.
• 54:16
  Speaker 3: You saved me.
• 54:20
  Speaker 1: I mean Jesus.
• 54:20
  Speaker 1: I say they're both through battle and that's yeah, I hit it just because I like the tart.
• 54:26
  Speaker 1: I like that tart cherry, it's a tart cherry.
• 54:30
  Speaker 3: And you know I love that green river.
• 54:32
  Speaker 3: Aaron Harris, aaron Harris.
• 54:49
  Speaker 1: That's a cherry, lee Singborough that signed it to me.
• 54:52
  Speaker 1: I'd say they're very poor.
• 54:53
  Speaker 1: I don't mean bourbon junkies, they're great.
• 54:55
  Speaker 1: You're talking about bourbon.
• 54:56
  Speaker 1: You took a chance on a bourbon night out.
• 54:58
  Speaker 1: I mean, uh, jason Ray and task I'd cast and never get dynamic.
• 55:03
  Speaker 1: You know what I mean.
• 55:04
  Speaker 1: Uh, freddie, I don't know, everyone is a whole.
• 55:08
  Speaker 1: I mean, honestly, he brings on some celebrity pool.
• 55:10
  Speaker 1: They've had something and I would disagree with that.
• 55:13
  Speaker 1: When, with that?
• 55:20
  Speaker 1: When?
• 55:20
  Speaker 1: Some of the liberty bourbon all the time, it's well, uh, uh, still fantastic to me.
• 55:23
  Speaker 1: But you know where's where's peyton?
• 55:24
  Speaker 1: Where's uh, what?
• 55:25
  Speaker 1: Where's that batch of uh, um, his, his, uh that he put out?
• 55:30
  Speaker 1: I get it was.
• 55:31
  Speaker 1: It's been a year.
• 55:33
  Speaker 1: There's been another batch.
• 55:34
  Speaker 1: You know what?
• 55:40
  Speaker 3: I mean, I don't know what's going on.
• 55:42
  Speaker 3: We're just saying that you should look for integrity and you should like the stuff.
• 55:49
  Speaker 1: So let's just say you like what I'm saying.
• 55:52
  Speaker 1: You know, you're not like oh, I don't does it.
• 55:54
  Speaker 1: I don't know, I did, I don't.
• 55:56
  Speaker 1: That it means that our palates aren't lining up.
• 55:58
  Speaker 1: So if your palate isn't lining up, you need a podcast where it lines up.
• 56:01
  Speaker 1: It's not always that people are telling you wrong things.
• 56:04
  Speaker 1: It's that it tastes something different.
• 56:07
  Speaker 3: You're not always the podcasting podcaster Walker and Randy were sweet that I don't like your book Because everybody's palate is different and it changes.
• 56:16
  Speaker 3: You know on what taste they're eating today.
• 56:19
  Speaker 3: It has changed so much, so you know.
• 56:22
  Speaker 3: Base it on just what they're talking about and don't just podcast off and tell me their taste, all right.
• 56:31
  Speaker 3: Base it off of the information and how they're being information and we'll give you the information about what they are.
• 56:42
  Speaker 1: And that's what integrity should be about.
• 56:43
  Speaker 1: I mean, and about injuries I mean, the only area the industry everyone will get a little bit is the conflict between ownership and just readers of this bullshit.
• 56:53
  Speaker 1: Money and creation.
• 56:57
  Speaker 1: Yeah To cum creation.
• 56:59
  Speaker 1: Full ownership to money is bourbon is because you ate this bottle, right.
• 57:06
  Speaker 3: You cut out the H-speciality lines.
• 57:07
  Speaker 3: In those three cases we got money off the delivery he continues in a story.
• 57:14
  Speaker 1: I'm confused, but bullshit wants to take me and they start out what the f**k said.
• 57:18
  Speaker 1: Your eyes get really curved and afterwards, afterwards.
• 57:21
  Speaker 1: So but get to the f**k is.
• 57:23
  Speaker 1: There's so many f**ks to get there, it's not easy.
• 57:25
  Speaker 1: It's not easy to be made.
• 57:27
  Speaker 1: And you know, with money they're like well, I'm five years, but five years is a damn time.
• 57:33
  Speaker 1: Sometimes, when you're getting the order, they're like well, you know, instead of the market is for burlach that, but you're competing against a murdannials.
• 57:43
  Speaker 1: You know, sweet Mo Walker, you're saying Coe is a clergyman, yes, pay, any gross Clutch Manny, yes, payton and Ross Mumfish Wow, there's so much good whiskey there.
• 58:04
  Speaker 1: And there is another one thing that I don't like.
• 58:06
  Speaker 1: There's so much wiki hard to a pie about something that I don't like Me.
• 58:10
  Speaker 1: When I'm down at Gatley, 20 bots end up to do a pie.
• 58:14
  Speaker 1: So I pick something fun.
• 58:16
  Speaker 1: I don't like to spite, I do eye-dupper.
• 58:18
  Speaker 1: I like to slum something and I don't like to despite.
• 58:18
  Speaker 1: I died upper and like to saw me.
• 58:19
  Speaker 1: One thing I like, it's just that I'm gonna be honest that I did not know Mary was involved with a payment and no sweet cove for 75.
• 58:29
  Speaker 1: That's gonna believe it was based right.
• 58:31
  Speaker 1: Randy, if you find another bottle of people for 75, just please pick that one up for me uh, you're just talking about ownership and uh, how they had to get that?
• 58:44
  Speaker 3: uh, that's a funny writer.
• 58:45
  Speaker 3: Where they're talking about integrity, it's uh, and in reality, if you're in the show, you're changing your hair, because it's not just a hair hair, it's a steady flow of change in hair, and so I'm actively playing around with you.
• 59:00
  Speaker 3: Sometimes it's a high bidder and so that was something you know.
• 59:04
  Speaker 3: That said, you know that sometimes that your integrity.
• 59:08
  Speaker 1: you know I'm a real, I'm a real, I'm so dumb, like what's it like for Swalters?
• 59:14
  Speaker 1: The integrity is it's integrity that he has.
• 59:17
  Speaker 1: He like first walters, that is, it's in seniority that has we.
• 59:24
  Speaker 1: He's the owner of whiskey history.
• 59:25
  Speaker 3: He's in and his love for you.
• 59:26
  Speaker 1: He's not, he, he makes me know what about it does his integrity and his love and what is this phenomenal and each loves doing to take us to the pen club?
• 59:35
  Speaker 1: I mean what?
• 59:37
  Speaker 1: Walter Zudes is the kind of person that if I were a maker of ski and urban I would want to hit him on my own because he's the color that is right there with it and it's open for stuff.
• 59:49
  Speaker 1: It's divine, I'm not saying.
• 59:52
  Speaker 1: But then you get in gritty like a gigantic whiney which they make wine.
• 59:58
  Speaker 1: They do so much.
• 59:59
  Speaker 1: They grow all this fun, yeah, and they're owning it because family owned and they're everything.
• 1:00:07
  Speaker 1: But you got other.
• 1:00:08
  Speaker 1: When you get into the brains, what Fred had to deal with, which being, you know story is a whole thing, but you know we're talking about his influences.
• 1:00:18
  Speaker 3: At times the niggity is a whole thing, but you know we're talking about his influences.
• 1:00:21
  Speaker 1: At times the integrity is a soul.
• 1:00:22
  Speaker 1: But in my opinion Fred and Eddie maintain integrity memes.
• 1:00:26
  Speaker 1: They have high, the high brand plus the general Jimmy like brand that keeps on making messes because that's the laws of the industry, but already termination and being a whole smaller app to sort of cut on that, while putting mass mass on everything and aging or not, I mean, you know there's something to be said that's a product of their, their kind of being your integrity.
• 1:00:52
  Speaker 1: Integrity, yes, I agree, as gert told fred to up my.
• 1:00:56
  Speaker 1: I mean, I can't understand everything.
• 1:00:58
  Speaker 1: So you know, the history of Buffalo Trace is the unique thing about it because it's a common name.
• 1:01:04
  Speaker 1: Sazerac is a family business, it's not the corporation, it's a family-owned business of Buffalo Trace.
• 1:01:10
  Speaker 1: And what Buffalo Trace is doing is it's based off of in my opinion, they maintained each killer seem Heating system, maintain today the pipe been there since the hundreds that they cool their house consistently.
• 1:01:27
  Speaker 1: I don't say they wrap it a jeep, they say it's a sincere, but they're doing things to make that of an addiction tastes, to make that oven texture taste more mature.
• 1:01:37
  Speaker 1: And there's a wine line, the pilling, all the George T Stagg blends, everything that the ancient age is based off of, not the Eumetalist but the four different metals that just they don't know.
• 1:01:48
  Speaker 1: But they have a high ride, they have a real eye got to eat it and then they've got oh and.
• 1:01:53
  Speaker 1: But also they're doing a whole series of ad of place tours.
• 1:01:56
  Speaker 1: I'm doing so much right now.
• 1:01:58
  Speaker 1: Ofc O'ercar would not be able to taste the wine.
• 1:02:02
  Speaker 3: Oh my god, and Twins is going on delivery for the O'ercar, so good luck.
• 1:02:08
  Speaker 1: You're welcome.
• 1:02:09
  Speaker 1: I wish us luck, yeah.
• 1:02:11
  Speaker 3: I'll tell you we came out craving and I will not sell.
• 1:02:15
  Speaker 1: I will never fly down the river out got to open a purse.
• 1:02:17
  Speaker 1: Well, in my opinion, if you sell the cost, I'm willing to pitch in there for sure, let's win.
• 1:02:24
  Speaker 1: I win, woo, woo.
• 1:02:26
  Speaker 1: Oh God, so face, I'm not serious, I only know a drumming man.
• 1:02:31
  Speaker 3: I'm, I'm fine, I'm not, but not instead of a normal man.
• 1:02:34
  Speaker 3: So I'm not, I'm not, I'm not gonna sit under a bowl in the lane, I'm not gonna.
• 1:02:38
  Speaker 3: That's still a lot.
• 1:02:38
  Speaker 3: You're trying, you're.
• 1:02:39
  Speaker 1: I'm going for 500.
• 1:02:40
  Speaker 1: Why'd you go 300 for a bot?
• 1:02:43
  Speaker 3: Because I can't.
• 1:02:49
  Speaker 1: Right.
• 1:02:49
  Speaker 1: So Randy passed the OC because of the thousand bots.
• 1:02:52
  Speaker 1: I would buy an OFE before I bought a double rare.
• 1:02:54
  Speaker 1: I really would.
• 1:02:56
  Speaker 1: That's a good bet.
• 1:02:57
  Speaker 1: Yeah, the O thing is that it's like, like, I don't need Double Evil Rare.
• 1:03:01
  Speaker 1: I'll give it Eagle Eagle Rare.
• 1:03:02
  Speaker 1: How, what they?
• 1:03:03
  Speaker 1: What did they do?
• 1:03:04
  Speaker 1: Did they take a dump on it?
• 1:03:07
  Speaker 1: How is it called Double Rare?
• 1:03:08
  Speaker 3: I mean like how, if I get, if I fit all of Eagle Rare into a single barrel and I'll eat them and skip them.
• 1:03:20
  Speaker 1: I'll buy them, put them in my own barrel and we'll call it Shulver, Except for a million.
• 1:03:22
  Speaker 3: That's what I said.
• 1:03:23
  Speaker 3: I was just saying I'd be russ, I'd be a little weird in the tasting shirt.
• 1:03:25
  Speaker 3: You're so racist, randi, are you Randi?
• 1:03:26
  Speaker 3: Right now I'll take a little Bear Rare if you don't want it.
• 1:03:28
  Speaker 1: I love Double Eager, but you hate Old Fyfer Really, I mean, but you love double Double.
• 1:03:39
  Speaker 1: I've never eyed double eagle.
• 1:03:43
  Speaker 3: Very original yeah that would be an If I do, the millennium.
• 1:03:50
  Speaker 3: I'd like to go to New York because I'm in the drawing.
• 1:03:53
  Speaker 3: I would be FC Fire.
• 1:03:56
  Speaker 3: I lost I would be FC fire Lost.
• 1:04:03
  Speaker 3: All the tears Much.
• 1:04:08
  Speaker 3: This is lottery.
• 1:04:09
  Speaker 3: I've been in not wait for this in.
• 1:04:10
  Speaker 1: Ben I a lottery and the big letter the worst your children that you the worse your chair, that's you.
• 1:04:35
  Speaker 3: You're good so so, like I said, we've made a lot of points to and uh, if you have any, just let us know.
• 1:04:43
  Speaker 3: And uh, just uh, pretty sure, by watching and tuning in All great fun.
• 1:04:49
  Speaker 1: W dot she bourbon boys.
• 1:04:50
  Speaker 1: That's all, thank you, check us out and then all Inver.
• 1:04:53
  Speaker 3: So Glenn came up with that.
• 1:04:55
  Speaker 3: He has these.
• 1:04:57
  Speaker 1: And they don't Cut this podcast, they are going to Uh Open Void 25.
• 1:05:03
  Speaker 1: The winner of that?
• 1:05:04
  Speaker 1: Is uh With the Odyssey Nut and Benjamin Eves Will be joining the Distills, the Kentucky Artisan Stillery.
• 1:05:09
  Speaker 1: They're who they Is that Make the Owens barrel, make the O's barrel out and then bottle their fat dilleries.
• 1:05:17
  Speaker 1: Saw them in time last year, but O's back should be able to have some good in me.
• 1:05:22
  Speaker 1: And also Facebook, instagram, ubix All the main format would be Apple and Spotify.
• 1:05:29
  Speaker 1: Some of these are what a podcast format is into you, lots on.
• 1:05:34
  Speaker 1: So me.
• 1:05:34
  Speaker 1: Remember to listen, come, subscribe and leave back and remember you lost on.
• 1:05:38
  Speaker 1: So me, remember to listen, come, subscribe and leave back and remember Gerbin was an equal friends in good times.
• 1:05:44
  Speaker 1: Bigger split, fucking drive, live your life and cut it and unfilter, and Lil' Devo is going to make ass, ass, alright.
• 1:06:04
  Speaker 2: Oh, show me how to live with fun.
• 1:06:06
  Speaker 2: I All right.