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A Behind The Scenes Review of The Kentucky Bourbon Festival · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_07: Tiny here to tell you about Whiskey Thief Distilling Company and their newly open tasting world.
• 1:04
  SPEAKER_07: Whether you are up for a farm to glass distilling experience on the Three Boys Farm in Frankfurt, Kentucky, or an out-of-this world tasting experience in New Liverpool, you won't be disappointed.
• 1:16
  SPEAKER_07: At both locations, their barrel picked all day, every day, are like none other.
• 1:22
  SPEAKER_07: Each location features stations with five barrels, each featuring their pot-distilled bourbons and rye.
• 1:29
  SPEAKER_07: Once the barrels have been cleaned and tasted, you can make a selection and fill your own bottle.
• 1:36
  SPEAKER_07: A day at Whiskey Thief with their friendly staff and ownership will ensure you many good times with good friends and family.
• 1:43
  SPEAKER_07: Remember to always drink responsibly, never drink and dry, and live your life untouched and unfiltered.
• 2:43
  SPEAKER_06: Yeah, we're here to have some fun.
• 2:46
  SPEAKER_06: I can't wait to get this party started.
• 2:59
  SPEAKER_09: Welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:03
  SPEAKER_09: Woo! Back in the studio, and back for we are back for season eight.
• 3:10
  SPEAKER_09: Can you believe it?
• 3:11
  SPEAKER_09: This is the first episode of season eight.
• 3:15
  SPEAKER_09: I can't wait.
• 3:46
  SPEAKER_09: Support, love, friendship at this year's Kentucky Bourbon Festival.
• 3:52
  SPEAKER_09: Going down there, it was by far the best festival ever.
• 3:55
  SPEAKER_09: Randy Prassey outdid himself.
• 3:58
  SPEAKER_09: There was some, you know, from our standpoint, going, you know, initially in 2019, the festive that's our first festival when Randy wasn't actually a part of the the festival and seeing where it was at the time and making some notes on stuff and then where it's evolved to not this this time this year.
• 4:19
  SPEAKER_09: Greg Schneider left such a great, what would you say?
• 4:23
  SPEAKER_09: He left a great comment on Randy's post saying how much he loves what Randy has evolved the festival into.
• 4:33
  SPEAKER_09: Now there's there's a lot of stuff that we can cover tonight.
• 4:36
  SPEAKER_09: We're gonna cover the fun stuff.
• 4:38
  SPEAKER_09: We went down for a week, 11 actually, 11 days of Scotchy Bourbon Boys.
• 4:47
  SPEAKER_09: And Super Nash, myself, CT, and Roxy were together at the beginning of the week.
• 4:54
  SPEAKER_09: And then as the week went went on, whiskey joined us, and then also the whiskey doctor Randy Ford, who's listening tonight, also he joined us and we had a fantastic week.
• 5:07
  SPEAKER_09: Now, remember www.scotchybourbonboys.com for all things scotchy bourbon boys, crystal, I mean not crystal, Glenn Carons and t-shirts are available.
• 5:18
  SPEAKER_09: We then had also remember to follow us on Facebook, Instagram, YouTube, and X, and then listen to us on Apple, iHeart, or Spotify or anywhere else that podcasts can be found.
• 5:32
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• 5:38
  SPEAKER_09: Write some write a review, give us five stars, that helps us out so much.
• 5:43
  SPEAKER_09: We've what I've noticed lately that just the the algorithm or whatever, our views are going way up, we're becoming way more popular, almost to the point where I think we're doing you know a pretty darn good job keeping this thing going.
• 6:01
  SPEAKER_09: And tonight we're gonna talk about the Kentucky Bourbon Festival and the week leading up to it and how us as a podcast have evolved and all the things that have happened.
• 6:14
  SPEAKER_09: Now, to get into it right away, one of the cool things was is that we were gonna go down and we had a the Saturday, I want to say September 4th was the September 5th was the 10:30 meeting in Bardstown for all volunteers.
• 6:34
  SPEAKER_09: And it created a little bit of a dilemma for us because we always would shoot down, we'd leave at four o'clock in the morning and get there at 10, get there for the meeting and whatnot.
• 6:45
  SPEAKER_09: But we had to, on our way down, pick up a bottle for our bus tour.
• 6:50
  SPEAKER_09: It was it was a 1965 I.
• 6:56
  SPEAKER_09: W.
• 6:56
  SPEAKER_09: Harper bottled in bond that I had reserved through Brad Bonds at Revival Vintage Spirits.
• 7:02
  SPEAKER_09: I I gotta throw out a great thing, Revival Vintage Spirits in Covington.
• 7:07
  SPEAKER_09: It's a revival vintage spirits and bottle shop.
• 7:10
  SPEAKER_09: If you're looking for something, there's a good chance he can find it for you.
• 7:14
  SPEAKER_09: He is an expert in finding vintage spirits.
• 7:22
  SPEAKER_09: And this 1965, he said that it was the best.
• 7:28
  SPEAKER_09: This bottled in Bond, it was a five-year, and he said it was the best whiskey that he had tasted all year.
• 7:35
  SPEAKER_09: He had gotten a bunch of them, so he I basically venmoed them, and then we were had to pick it up.
• 7:42
  SPEAKER_09: So we I had a Jervasi Distillers Club, distiller circle meeting, which was awesome because we did some barrel drilling and did a barrel pick out of four six barrels.
• 7:57
  SPEAKER_09: There were six barrels to choose from.
• 7:59
  SPEAKER_09: Each group of we had broke up into three groups, and each group got to drill two barrels, and then we all tasted through all six and were able to pick one.
• 8:09
  SPEAKER_09: Now I had uh Revival Vintage Spirits is about three and a half hours from my house, so it started at this distiller circle started at six, and I knew I had to be out at 7:30 because they closed at noon midnight, and I wanted to be down there by 11.
• 8:28
  SPEAKER_09: And I also had to check into our hotel.
• 8:30
  SPEAKER_09: We had to check into our hotel.
• 8:32
  SPEAKER_09: So we I went there, I got a ton of footage drilling, which is thieving, and I put in my the it was funny because you got two pennies and you could put a penny in each jar.
• 8:45
  SPEAKER_09: You could vote for your two best, or you could put two pennies in one.
• 8:48
  SPEAKER_09: Well, there was one barrel that I liked extremely well, so I put my two cents in before I left.
• 8:53
  SPEAKER_09: I gave Shay some bourbon balls, and me and Roxy were on our way.
• 9:01
  SPEAKER_09: We got down at about 10:45 to Revival and then to the hotel at about 11:20, and it was we stayed at the Marriott there.
• 9:15
  SPEAKER_09: But we were with Brad, and we got there and picked, and it was I mean, it was for 11 o'clock.
• 9:21
  SPEAKER_09: The upstairs bar tasting of vintage spirits was uh definitely crowded, and it was a lot of fun.
• 9:31
  SPEAKER_09: And and we me and Roxy were able to taste another bottle of what we were purchasing.
• 9:39
  SPEAKER_09: So I got a taste of it, and it was fantastic.
• 9:42
  SPEAKER_09: So I knew it was gonna be fantastic.
• 9:43
  SPEAKER_09: So we picked up the bottle, went to the hotel.
• 9:46
  SPEAKER_09: I think it was the Marriott Rivers River View, and it says it's in Cincinnati when it's actually in Covington on that side.
• 9:54
  SPEAKER_09: So it's one, it's a pretty cool hotel.
• 9:57
  SPEAKER_09: We basically went up, hit it, and got out at 8:30 and headed off to our meeting at at the at the Brendy Amo penthouse on the grounds of the Kentucky Bourbon Festival that we got there.
• 10:10
  SPEAKER_09: We got there about 10 10 10, went up, had the meeting, got our packages, got our wristbands, CT was there, and Super Nash had stopped off to at Yellowstone to pick up some of the Yellowstone Rocky Patels they sell there.
• 10:29
  SPEAKER_09: And he's glad he did because I think they only had 23, and he bought 20 of them, and he bought a couple for me, and the rest were his.
• 10:39
  SPEAKER_09: It was fantastic, and he came a little later, but we all got our packets and we were ready to go.
• 10:45
  SPEAKER_09: Now, so when we go down there, one of the criticisms my wife always has is I fill every single second with something to do, and this trip was no different.
• 10:57
  SPEAKER_09: It was pretty freaking fun.
• 11:00
  SPEAKER_09: I mean, honestly, so it was CT Roxy, Nash, and me, and we were ready to go.
• 11:11
  SPEAKER_09: We could we were all there.
• 11:13
  SPEAKER_09: Nash was supposed to come on Sunday, but there's uh when I get to this, I'll tell you why he came down.
• 11:18
  SPEAKER_09: Then he was gonna come, he was gonna rent his car on Saturday so he could drive it down and be there by five o'clock on Sunday.
• 11:26
  SPEAKER_09: But then he actually rented the car and left, and he left Friday night, and we left Friday night, and we pretty much got uh to Bardstone at the same time.
• 11:37
  SPEAKER_09: CT left Saturday morning.
• 11:40
  SPEAKER_09: He we all arrived at the same time.
• 11:42
  SPEAKER_09: Now, after the the fun meeting, seeing everybody, and one of the things I wanted to say about Bardstown.
• 11:51
  SPEAKER_09: Bardstown is a small town.
• 11:55
  SPEAKER_09: I live in Canton, Ohio, which is a small town itself, but it actually has downtown, it has a downtown area with with a few taller buildings.
• 12:07
  SPEAKER_09: But when you get into Bardstown, this the town square, which is the cathedral in the middle, that's the largest building in in downtown Barge Town.
• 12:19
  SPEAKER_09: They're a small, small town, and the people there are nothing but friendly and welcoming.
• 12:29
  SPEAKER_09: I feel that Barge Town is a home away from my home.
• 12:34
  SPEAKER_09: When I go there, I know so many people, so many people in the industry, so many people I've met that live there.
• 12:41
  SPEAKER_09: I mean, I can name, but if I start naming names, I'm gonna leave somebody out, and I don't want to leave anybody out, but so this is I'd recommend this anything.
• 12:56
  SPEAKER_09: I mean, the distilleries that are within Heavenhill, it was is within 10 minutes of the square.
• 13:03
  SPEAKER_09: Barton's is within three minutes of the square.
• 13:06
  SPEAKER_09: Then you've got the preservation distillery, which is like 10 minutes from the square.
• 13:13
  SPEAKER_09: You've got about 12 12 minutes, I'd say.
• 13:19
  SPEAKER_09: You've got Bardstown Bourbon Company in 13 minutes, Luxco, uh though right there, and then Potter Jane is about the same distance away.
• 13:31
  SPEAKER_09: What else is there?
• 13:33
  SPEAKER_09: There is, I wanna say, let's go, the tasting room for Steelhouse is right downtown.
• 13:42
  SPEAKER_09: There is Evergreen Liquors is right downtown, but as far as the Jim Beam is about 20 minutes away from the downtown in Claremont, and about 15 minutes away is Four Roses, not their main distillery, but one of their Rick House aging centers, and then and that has a gift shop, and then you're talking you're talking about what would you say, 20 minutes away.
• 14:15
  SPEAKER_09: We stopped off at Boundry Oaks, and I mean it's just there's so much close in Bardstown as far as distilleries and entertainment.
• 14:28
  SPEAKER_09: So things are all happening when you go there.
• 14:32
  SPEAKER_09: So it's it was quite the event.
• 14:36
  SPEAKER_09: So the first so we got went to the meeting and headed off to our Airbnb, dropped all our stuff off, checked in, and at two o'clock we had a lunch at the kitchen table at Jim Beam.
• 14:49
  SPEAKER_09: Now, at Jim Beam, I will say this, I'll throw this out to anybody.
• 14:53
  SPEAKER_09: If you're in the area, they had everything.
• 14:58
  SPEAKER_09: They had everything they had at the festival except for one release.
• 15:03
  SPEAKER_09: The one release was Baker's 13 barrel pick picked by Baker himself.
• 15:10
  SPEAKER_09: That was for the festival.
• 15:11
  SPEAKER_09: So there you go.
• 15:13
  SPEAKER_09: I think there was only 200 bottles, they weren't even sampling it, and they released it on two different days.
• 15:20
  SPEAKER_09: But everything else was, I mean, it was crazy.
• 15:23
  SPEAKER_09: So when I went into the gift shop, I ended up with walking out with a Jim Beam hoodie, black hoodie.
• 15:30
  SPEAKER_09: I ended up walking out with another knob creek 12-year-old.
• 15:37
  SPEAKER_09: I walked out with a little book inf infinite infinite infinity batch three, which is this year's newest release.
• 15:47
  SPEAKER_09: I picked up I picked up 10 on their distiller's uh special release, and it's uh 375, and I got 10, and that was three, and I do believe I got little book knob group 12, 10, oh, and basil Hayden cognac finished, which which CT wants to do a podcast on.
• 16:19
  SPEAKER_09: So this should be a lot of fun, fantastic, and we are looking forward to that.
• 16:25
  SPEAKER_09: So I'm like sitting, and and I did pick up the 10 pin now.
• 16:29
  SPEAKER_09: Last year they released a glass bowling eight, it was a beam eight, which I believe is an eight-year.
• 16:35
  SPEAKER_09: Well, this 10 pin is 10 years old and it is in the shape of a ceramic white bowling pin.
• 16:42
  SPEAKER_09: It's quite spectacular.
• 16:44
  SPEAKER_09: We'll podcast on that.
• 16:45
  SPEAKER_09: So that's what I picked up there, and I figured it'd all be at the festival, but why not pick it up when I can, you know, on the thing of not carrying it around the festival?
• 16:57
  SPEAKER_09: Now, when you're there, it's hard to be in Kentucky.
• 17:03
  SPEAKER_09: So, right off the bat, at two o'clock, before two o'clock, I've already purchased four bottles.
• 17:11
  SPEAKER_09: That's crazy.
• 17:13
  SPEAKER_09: Because you want to kind of keep yourself under control, and we're kicking off the Saturday, and there's four bottles, and I'm like, what are you what are we gonna do?
• 17:22
  SPEAKER_09: What are we doing here, right?
• 17:24
  SPEAKER_09: With the four bottles.
• 17:25
  SPEAKER_09: What are we doing?
• 17:27
  SPEAKER_09: So we went and had lunch at the kitchen table.
• 17:30
  SPEAKER_09: Uh they have spectacular food.
• 17:32
  SPEAKER_09: I've been working out and doing things, so I'm pretty much either staying with a meat dish, whether it be some brisket or it be you know fried chicken, chicken, all those type of things.
• 17:45
  SPEAKER_09: So, but that I highly recommend if you're in Bardstown and you go to the gym beam distillery.
• 17:51
  SPEAKER_09: When you get into town, I think my wife uses open table, reserve yourself a table and go eat at the kitchen table.
• 17:59
  SPEAKER_09: They are a lot of times at nighttime, they're closed for special events and whatnot.
• 18:03
  SPEAKER_09: But no matter what, it's a fantastic restaurant, fantastic experience.
• 18:08
  SPEAKER_09: Now, the next thing we did is we first were gonna try and go to the steelhouse distillery and make it a tour, but they weren't they weren't open, so we went to Boundry Oak.
• 18:24
  SPEAKER_09: So we booked a tour and a tasting at Boundry Oak, which when I was there, it was it's pretty cool.
• 18:30
  SPEAKER_09: You get to see there still, they're right up set up on a hill in a what would you say, strip mall area of right outside.
• 18:43
  SPEAKER_09: It's not in Bargetown, but it's about 20 minutes out, like in a little bit outskirts of it.
• 18:50
  SPEAKER_09: And got to get a tour, see what it is, get the tasting, but they do some really nice stuff.
• 18:58
  SPEAKER_09: I think I purchased two bottles.
• 19:01
  SPEAKER_09: One was the Lincoln Double Oak, and the other one was oh, the Mizanara.
• 19:13
  SPEAKER_09: I picked up the Mizanara uh for I didn't I didn't pick up the Amberana, but I picked up the Mizanara finished, which was good.
• 19:22
  SPEAKER_09: Those two were really good, and so we did the tour tasting, and it was hot on this on this Saturday.
• 19:29
  SPEAKER_09: I mean it was like it was cooking afternoon, whatnot.
• 19:33
  SPEAKER_09: Well, and then we finished up there, and I wanna say we went back into town, stopped off at Evergreen Liver Evergreen.
• 19:47
  SPEAKER_09: I wanna say we stopped because we had lunch at like two.
• 19:53
  SPEAKER_09: We stopped off at Evergreen Liquors, and then finished up at the Volstead and went home and got ready for Sunday.
• 20:08
  SPEAKER_09: Now Sunday was a very unique day.
• 20:12
  SPEAKER_09: We were we didn't have anything planned to start off, and but one thing that was happening was the thing that was happening was that Dan McKee was coming, the master distiller for Mickters was coming to our house.
• 20:36
  SPEAKER_09: He was gonna he was cooking a Boston butt and bringing the fixings, which was I want to say it was baked potato and green beans.
• 20:47
  SPEAKER_09: So we were super excited about Dan because Dan said he wanted to stop by and just hang out.
• 20:56
  SPEAKER_09: So we decided to go to Heaven Hill, where we had brunch in the morning.
• 21:05
  SPEAKER_09: Opened it up, and when we were at Heaven Hill, I was able to pick up.
• 21:10
  SPEAKER_09: So so far, I I got four four bottles at Beam, two bottles at Boundary Oak.
• 21:18
  SPEAKER_09: So now I'm at six, and we go over to Heaven Hill, and they have Elijah Craig 21.
• 21:25
  SPEAKER_09: So I pick up Elijah Craig 21, Five Brothers, and I they had Old Fit 7, but I have a bottle of Old Fit 7 right over there in the bag.
• 21:36
  SPEAKER_09: I don't need another one, so I picked up two bottles there at Heaven Hill, and we went upstairs and had brunch, had some amazing drinks.
• 21:48
  SPEAKER_09: It was espresso martini smoked old fashioned.
• 21:51
  SPEAKER_09: I mean, it was we just hung out and then we decided to go to preservation distillery afterwards, and after then, and when we went over to preservation, they had a couple of good bottles, but not something it was good, but preservation is very, very exclusive, expensive.
• 22:15
  SPEAKER_09: So, what I like to do is I was gonna wait till the festival to see if there was something that I would want.
• 22:22
  SPEAKER_09: They had an old man winter bourbon bit bourbon that was fantastic.
• 22:27
  SPEAKER_09: We were we did the tasting, and I think Nash bought something.
• 22:32
  SPEAKER_09: Did you?
• 22:33
  SPEAKER_09: I'm pretty sure he might have.
• 22:35
  SPEAKER_09: And then, hmm.
• 22:38
  SPEAKER_09: It was time to go.
• 22:39
  SPEAKER_09: We had to get back, and we all got back, and I believe we stopped off at uh Walmart so we could get some stuff, and you know, some stuff to make to go along with what Dan was bringing.
• 22:51
  SPEAKER_09: CT wanted to make his peach cobbler, but that one the peach cobbler, he He oversold it and then under delivered, but I think it was lack of ingredients, not that it wasn't gonna be, you know, wasn't gonna be big.
• 23:07
  SPEAKER_09: So that was kind of cool.
• 23:09
  SPEAKER_09: And then wow, what did I do with it?
• 23:14
  SPEAKER_09: That's crazy.
• 23:15
  SPEAKER_09: All right, and then so Dan comes, and I mean, we've got it.
• 23:25
  SPEAKER_09: We've we he comes, he basically shreds the Boston butt.
• 23:31
  SPEAKER_09: We all have dinner talking around the table, break open some stuff, but he we start a fire out on.
• 23:40
  SPEAKER_09: We have a nice fire pit out at our place, and it takes a while to get the fire started.
• 23:46
  SPEAKER_09: We didn't have good fire starters, it was a little damp from some rain or how humid it was, whatever the reason.
• 23:53
  SPEAKER_09: It took a while to get this fire started.
• 23:55
  SPEAKER_09: And so Dan says he wants to break out this special bottle, and it was a scotch that a friend of his that he tasted in Scotland.
• 24:08
  SPEAKER_09: It was an 11-year bricklotti, and he remembers it being super, super awesome, and he got this bottle and he wanted to share it with for a reason and good friends.
• 24:25
  SPEAKER_09: And Dan loves the Scotchy Bourbon Boys, he takes the t-shirt, and when he's over in across the pond, he'll take pictures of where he is wearing the Scotchy Bourbon Boys t-shirt, and we feel honored for that.
• 24:39
  SPEAKER_09: So hanging out with him that night, it was just a bunch of guys hanging out, talking about things, and then while while we're doing the toast of this, because he cracks it open, it's me, Roxy, Super Nash, and CT and Dan.
• 24:58
  SPEAKER_09: While we're tasting it, Roxy gets stung by a by a wasp.
• 25:05
  SPEAKER_09: She blew it off her finger, it went on her, went in between her her armpit, and when she went to drink it, she squished it and it bit her, and she the only funny part, this isn't funny, but it was funny that she just basically, well, as she got stung, she threw her arm out, which was holding her Glenn, and threw the whole half the glass of the scotch onto CT.
• 25:31
  SPEAKER_09: But you could see it stuck to her arm.
• 25:34
  SPEAKER_09: Well, at that point, Dan and whatever she goes in, you could see it, she swelled up pretty good.
• 25:40
  SPEAKER_09: Took, we had to go take.
• 25:44
  SPEAKER_09: Yeah, it tar CT didn't stack it up like Dan told him to, so the fire couldn't get air.
• 25:52
  SPEAKER_09: Now they're sitting there messing with the fire, and I'm inside with my wife, who's been stung by a bee, having anaphylactic shock, you know, tongue swelling up.
• 26:07
  SPEAKER_09: But we get but we gave her some Benadryl, and then we gave her another Benadryl, and then I I spent enough time not to be in the what would how do you put it in, but it was a seriously painful beasting.
• 26:23
  SPEAKER_09: I mean, we tried everything, oil, whatever, but she was up till like three o'clock at night before she could finally where it finally subsided in the next day.
• 26:33
  SPEAKER_09: You could just see in there that it had gone and traveled, and I mean it was just like poison in her her veins.
• 26:42
  SPEAKER_09: So that was but so I we go back out, and CT as always has his phone hooked up to a speaker, a nice speaker, and Dan and and every Dan likes classic rock, so a lot of and he likes classic rock metal too.
• 27:03
  SPEAKER_09: So a lot of times we were listening stuff and he was just getting it.
• 27:07
  SPEAKER_09: Well, at one point there was a song, and for whatever reason it sounded like Jethro Tull, but it was actually Black Sabbath, so I spent pretty much the rest of the whole week being harassed by CT, Super Nash, and Dan in text messages about how Black Sabbath could not ever be mistaken for Jethro Toll.
• 27:33
  SPEAKER_09: So that was a lot of fun, but isn't that cool?
• 27:36
  SPEAKER_09: I mean, that's that's fun to be getting crap.
• 27:40
  SPEAKER_09: I Dan's just become part of us, the group, and we love the fact his wife was supposed to come, but she had to do something else with a friend, so you know, and then Roxy was eliminated.
• 27:53
  SPEAKER_09: So that so about an hour by the fire, Dan stayed awesomely over late.
• 28:01
  SPEAKER_09: It was a phenomenal, phenomenal night.
• 28:04
  SPEAKER_09: One I will remember forever.
• 28:06
  SPEAKER_09: So now this is just Sunday.
• 28:08
  SPEAKER_09: The festival doesn't start till Thursday.
• 28:11
  SPEAKER_09: So we go and Monday is the day that we set aside to go up to Louisville, and we met the folks at Tegrity, which is a new place, which is in the same new building that Amin car is in in Louisville, and we had scheduled to go up and see Amin at 1:30, but they then scheduled us to be by their place at 11:30, and they were just on the second floor of his his building.
• 28:51
  SPEAKER_09: So we thiefed from the Tegrity barrels, and they got some fantastic barrels.
• 28:57
  SPEAKER_09: If you want to go through and whatever, there's just it's the what they've been doing and the aging and everything, and they picked up is kind of special.
• 29:06
  SPEAKER_09: So then we went downstairs and met with the mean and went through a bunch of stuff.
• 29:12
  SPEAKER_09: We have some exciting news coming up about that real soon, but we had a blast.
• 29:21
  SPEAKER_09: His place is phenomenal.
• 29:23
  SPEAKER_09: He's finished his tasting room and his gift shop, which then looks out at all of his barrels, and he owns in Shively the old Seagram's warehouse, and it has six floors.
• 29:39
  SPEAKER_09: And we went up to the sixth floor and looked out at the top, which was amazing to be looking out at Shively into Louisville and over the river.
• 29:48
  SPEAKER_09: It was really kind of a cool experience, so that was a lot of fun with the mean.
• 29:52
  SPEAKER_09: Now, when we finished up with the mean, we had reservations at the river house restaurant.
• 29:58
  SPEAKER_09: If anybody's been in Louisville, it's probably the one one of the better places to eat in Louisville, I would say.
• 30:05
  SPEAKER_09: The River House restaurant, delicious food.
• 30:09
  SPEAKER_09: Every single time we've gone there, great drinks.
• 30:12
  SPEAKER_09: I mean, they gave us uh four smoked old fashions in two bookers' boxes, two smoked old fashions per, and it was the coolest delivery.
• 30:22
  SPEAKER_09: I mean, I think actually that's what I got going tonight.
• 30:27
  SPEAKER_09: I should be able to do that, right?
• 30:31
  SPEAKER_09: Let's see, photos.
• 30:33
  SPEAKER_09: I know people were oh, here it is.
• 30:38
  SPEAKER_09: This is it.
• 30:39
  SPEAKER_08: Okay.
• 30:40
  SPEAKER_08: Let's see if I can get that.
• 30:44
  SPEAKER_08: Smoked old fashioned.
• 30:48
  SPEAKER_08: I want to say no.
• 30:50
  SPEAKER_09: That is there's a lot to choose from tonight, but I will share this once I get alright.
• 31:51
  SPEAKER_08: So there we are.
• 31:52
  SPEAKER_08: There's the smoked old fashioned.
• 31:54
  SPEAKER_08: Did I do I want to say I did a video?
• 31:58
  SPEAKER_08: I did.
• 31:59
  SPEAKER_08: Let's see if I can share this.
• 32:04
  SPEAKER_08: Where would I do that?
• 32:05
  SPEAKER_08: I would do that on this.
• 32:08
  SPEAKER_08: Here we go.
• 32:12
  SPEAKER_08: I know it's right there.
• 32:15
  SPEAKER_08: Oh, there that is.
• 32:17
  SPEAKER_08: So let's go to share.
• 32:21
  SPEAKER_08: I'm gonna share that.
• 32:24
  SPEAKER_08: And let's try it.
• 32:26
  SPEAKER_02: You all got the same, right?
• 32:28
  SPEAKER_02: Is yours in there, man?
• 32:30
  SPEAKER_02: Yeah, no, it's a good one.
• 32:31
  SPEAKER_02: Oh, there's two in one.
• 32:32
  SPEAKER_02: Oh, is there two?
• 32:33
  SPEAKER_10: There's two oh my god.
• 32:37
  SPEAKER_10: Double decker smoker?
• 32:40
  SPEAKER_10: Did you get one on?
• 32:41
  SPEAKER_10: I got all right.
• 32:43
  SPEAKER_09: There's me being a fool.
• 32:48
  SPEAKER_08: Alright, there's a place over here.
• 32:51
  SPEAKER_08: Oh, where is that?
• 32:52
  SPEAKER_08: I wanna see, is it all right?
• 32:56
  SPEAKER_09: Oh, I didn't share.
• 32:58
  SPEAKER_09: I gotta share.
• 32:59
  SPEAKER_09: Did I share?
• 33:01
  SPEAKER_09: Share.
• 33:01
  SPEAKER_09: There we go.
• 33:02
  SPEAKER_09: Let's try that again.
• 33:05
  SPEAKER_02: Oh, look at two of them.
• 33:11
  SPEAKER_09: There we go.
• 33:13
  SPEAKER_09: That looks better than it is.
• 33:31
  SPEAKER_10: There's two.
• 33:33
  SPEAKER_10: Oh my god.
• 33:34
  SPEAKER_10: Double decker smoker?
• 33:37
  SPEAKER_10: Alright, there you go.
• 33:38
  SPEAKER_10: Did you get one on?
• 33:40
  SPEAKER_09: Alright, so that's embarrassing, but there you go.
• 33:44
  SPEAKER_09: I actually did a share.
• 33:46
  SPEAKER_09: Alright.
• 33:47
  SPEAKER_09: That was kind of cool.
• 33:48
  SPEAKER_09: So we can go along a little bit.
• 33:52
  SPEAKER_09: That was at the river house, and there's so much.
• 33:58
  SPEAKER_09: There's so much to to go go on.
• 34:00
  SPEAKER_09: And so that night after the river house, we drove home and had a fantastic evening out by the fire again.
• 34:11
  SPEAKER_09: Not a late night kind of thing.
• 34:13
  SPEAKER_09: You know what I mean?
• 34:15
  SPEAKER_09: We did not do too much, what would you say?
• 34:20
  SPEAKER_09: Late night partying.
• 34:22
  SPEAKER_09: We have in the past.
• 34:24
  SPEAKER_09: That'll be interesting to show y'all.
• 34:26
  SPEAKER_09: We have in the past had some.
• 34:29
  SPEAKER_09: Let's go back up.
• 34:30
  SPEAKER_09: Let's get this back up.
• 34:31
  SPEAKER_09: Yep, that's good.
• 34:33
  SPEAKER_09: We have in the past, but not this time.
• 34:37
  SPEAKER_09: We were, I swear, maybe a couple times, 12, 12:30, I would stay up and maybe watch a little TV, but we were always back pretty much straightforward, straight across the board till 10:30, every single time.
• 34:53
  SPEAKER_09: I mean, it was that we did so much during the day, and I would say the heat probably took a toll on us.
• 35:02
  SPEAKER_09: So it was eight high 80s, low 90s, and humidity wasn't bad the first part of the week.
• 35:11
  SPEAKER_09: It still was humid, but it wasn't unbearable.
• 35:14
  SPEAKER_09: So that's where we were at with that.
• 35:17
  SPEAKER_09: So that gets us to Tuesday, which was phenomenal.
• 35:22
  SPEAKER_09: Tuesday seriously was phenomenal because Tuesday we helped nine o'clock in the morning.
• 35:30
  SPEAKER_09: We're at Kentucky Bourbon Festival, and we did what the Scotchy Bourbon Boys do every year.
• 35:36
  SPEAKER_09: We help load in all the distilleries.
• 35:40
  SPEAKER_09: And we usually, the three of us, it was Super Nash, myself, and CT, we go around bringing in, you know, all the the either the setups of all the the booths or the liquor that's being stocked.
• 35:57
  SPEAKER_09: All has to be unloaded.
• 35:59
  SPEAKER_09: So it's done over Monday and Tuesday.
• 36:02
  SPEAKER_09: I believe it's Monday, Tuesday, and Wednesday.
• 36:04
  SPEAKER_09: The distilleries have people to help them, but it just goes quicker with the volunteers being there.
• 36:10
  SPEAKER_09: So we loaded in probably one, two, three, four, five, six, seven, eight distilleries between nine and noon.
• 36:20
  SPEAKER_09: And at noon before for dinner, we headed off to we headed off to Lexington to meet with Dark Arts owner and blender Macaulay Minton.
• 36:38
  SPEAKER_09: And that was that was a special treat.
• 36:43
  SPEAKER_09: You could go view that live.
• 36:45
  SPEAKER_09: I would highly suggest it.
• 36:46
  SPEAKER_09: It was fantastic on Facebook and YouTube.
• 36:50
  SPEAKER_09: But the Facebook was pretty cool.
• 36:52
  SPEAKER_09: We were mic'd up, it worked well, and we had an absolutely good, good, good, good time.
• 37:00
  SPEAKER_09: Got to taste the six expressions that he was six expressions that he was releasing at the festival ranging from 200 to 500.
• 37:12
  SPEAKER_09: And they were fantastic.
• 37:14
  SPEAKER_09: Dark arts was a great thing.
• 37:16
  SPEAKER_09: Now, this is where Randy Ford met up with us.
• 37:20
  SPEAKER_09: So we got there 1:30.
• 37:22
  SPEAKER_09: I think we got there at like one, and we ate at Goodfellas Pizza, which is always now Macaulay Dark Arts is he is in RD1's old space before they went into their distillery.
• 37:38
  SPEAKER_09: In the if you've ever been in the Lexington area, in the and this is in the distillers district.
• 37:43
  SPEAKER_09: So in the distillers district is the barrel room, the barrel house, the James E.
• 37:51
  SPEAKER_09: Pepper, and then now Dark Arts.
• 37:54
  SPEAKER_09: Three distilleries right there.
• 37:56
  SPEAKER_09: And then right around the corner, three minutes away, is the RD1 distillery.
• 38:01
  SPEAKER_09: So it wasn't, they didn't move far.
• 38:03
  SPEAKER_09: And then up the street is the Lexington Brewing and Distilling Company, which is Town Branch.
• 38:09
  SPEAKER_09: And that is looking, and thank you, Randy, for the compliment on the bar.
• 38:14
  SPEAKER_09: And good evening.
• 38:16
  SPEAKER_09: So we had a great time with Macaulay.
• 38:21
  SPEAKER_09: Macaulay had private tasting afterwards, so we were able to get out of there.
• 38:25
  SPEAKER_09: We found our restaurant that we, you know, we we now it was time to go eat, and it's called Volara.
• 38:33
  SPEAKER_09: I want to no not Volara.
• 38:39
  SPEAKER_09: Something, and it is a water, it has a waterfall wall.
• 38:42
  SPEAKER_09: And we ate there last time a couple years ago when we were in town.
• 38:48
  SPEAKER_09: And we went back there and had a meal there, and then drove back to drove back from there to Louis from Lou there to back to the Airbnb, and Tuesday was done, but we knew we had to get to sleep because Wednesday was our Scotchy Bourbon Boys bus tour.
• 39:13
  SPEAKER_09: I mean, it was freaking awesome this year.
• 39:17
  SPEAKER_09: It was hot, but you're on a bus.
• 39:20
  SPEAKER_09: We rented a larger bus format.
• 39:22
  SPEAKER_09: So Roger Broccado was our bus guide, and he did a great job, but he's a Scotchy Bourbon boy, so we're glad that he could be on the bus tour with us and have a good time.
• 39:36
  SPEAKER_09: Normally he's driving, and that presents its own issues that you know he can't have as good of a time.
• 39:44
  SPEAKER_09: So I do believe I have a picture.
• 39:47
  SPEAKER_09: I want to say I have a picture of everybody on the bus, but we'll see if it's I'm going back.
• 39:57
  SPEAKER_09: There it is.
• 39:58
  SPEAKER_09: So this was all of us on the bus at Four Roses.
• 40:05
  SPEAKER_09: So this tour, um what's the thing about it is that I went live, but here's a good one when we walked in at Wick.
• 40:19
  SPEAKER_09: That's at that's us at Whiskey Thief getting ready.
• 40:22
  SPEAKER_04: All right, everybody.
• 40:23
  SPEAKER_09: Here it is.
• 40:26
  SPEAKER_09: All right, hold on.
• 40:28
  SPEAKER_09: I will share that.
• 40:30
  SPEAKER_09: Let's share that.
• 40:33
  SPEAKER_09: All right, everybody.
• 40:36
  SPEAKER_09: We are sharing.
• 40:39
  SPEAKER_09: Let's go back.
• 40:42
  SPEAKER_04: All right, everybody.
• 42:12
  SPEAKER_03: So you want to be back in the mind, um, you can contract towards the smaller brands as well.
• 42:20
  SPEAKER_03: So we're not the small battle's not the small anymore, but we're the smaller guys who helped smaller guys.
• 42:25
  SPEAKER_03: So all right.
• 42:29
  SPEAKER_09: There you go.
• 42:30
  SPEAKER_09: A little bit of tour of Whiskey Thief.
• 42:33
  SPEAKER_09: We did a barrel pick there, which is crazy.
• 42:36
  SPEAKER_09: It'll be available through them there, so that is kind of cool.
• 42:41
  SPEAKER_09: So if anybody wants to know about it to and what to do, we got it there.
• 42:48
  SPEAKER_09: And we went to Whiskey Thief, we went to Four Roses, and that four roses once again.
• 42:54
  SPEAKER_09: Oh, let me get this up again.
• 42:56
  SPEAKER_09: I'll do that.
• 42:57
  SPEAKER_09: I will then share.
• 43:00
  SPEAKER_09: All right, share that.
• 43:03
  SPEAKER_09: Share.
• 43:05
  SPEAKER_09: Alright, so you can see everybody on the bus tour.
• 43:09
  SPEAKER_09: That's a great picture.
• 43:11
  SPEAKER_09: Four roses, it was a lot of fun.
• 43:14
  SPEAKER_09: We picked up Hannah, she kept going on.
• 43:17
  SPEAKER_09: We also Walter will be in this one, I want to say, and we also picked up Walter and we picked up Amy from Whiskey Thief.
• 43:28
  SPEAKER_09: So we had a full crowd going into Four Roses.
• 43:32
  SPEAKER_09: So it was a great time that day, lots of fun, and this this one delivered, I would say.
• 43:42
  SPEAKER_09: It was great.
• 43:44
  SPEAKER_09: So one of the things, one whoever has whoever went on a bus tour with three different distilleries, Buffalo Trace, Four Roses, and Buffalo Trace, Four Roses, and I want to say, what else is it?
• 44:05
  SPEAKER_09: Oh, whiskey thief.
• 44:06
  SPEAKER_09: And whiskey thief we started at, and Walter just gave us a surprise barrel pick.
• 44:12
  SPEAKER_09: I mean, it's just nuts to think that that's the kind of thing.
• 44:16
  SPEAKER_09: We tasted through six barrels.
• 44:17
  SPEAKER_09: We picked a barrel, barrel number four.
• 44:20
  SPEAKER_09: He is gonna he'll bottle it and have it available at the at the at Whiskey Thief for if you want to pick one up.
• 44:32
  SPEAKER_09: You just ask for the Scotchy Bourbon Boys pick.
• 44:34
  SPEAKER_09: So that's kind of cool.
• 44:36
  SPEAKER_09: And then we went to Four Roses and Buffalo Trace finished up one of the cool things.
• 44:46
  SPEAKER_09: We were hoping that what was what would it be?
• 44:49
  SPEAKER_09: No, I don't know what's going on with this at the moment, but I think I don't think we're sharing.
• 44:55
  SPEAKER_09: I I want to say we're right there.
• 44:57
  SPEAKER_09: Yeah.
• 44:58
  SPEAKER_09: All right, and then Buffalo Trace was awesome.
• 45:04
  SPEAKER_09: They had their seasoned, I want to say their experimental oak available in a 375 to us, which that's something that's not ever not always available.
• 45:16
  SPEAKER_09: No, we didn't see any of those still pictures on the screen.
• 45:22
  SPEAKER_09: Oh, there's a split screen.
• 45:26
  SPEAKER_08: All right.
• 45:31
  SPEAKER_08: Uh two.
• 45:32
  SPEAKER_08: I don't know what's going on.
• 45:34
  SPEAKER_08: One and two.
• 45:35
  SPEAKER_09: Alright, I'll stop sharing.
• 45:39
  SPEAKER_09: Try and figure this out.
• 45:40
  SPEAKER_09: All right, and so that.
• 45:43
  SPEAKER_09: Was they also had Taylor, Blantons, and the Experimental Oak.
• 45:49
  SPEAKER_09: So I picked up the Experimental Oak and a Taylor, which I was excited about.
• 45:53
  SPEAKER_09: So that was kind of cool.
• 45:55
  SPEAKER_09: And then when we get when we finished up, we went back.
• 46:00
  SPEAKER_09: We had pours on the bus.
• 46:02
  SPEAKER_09: We shared a special pour of bookers that Nash had from the from the 90s.
• 46:11
  SPEAKER_09: It was a booker from the 90s.
• 46:13
  SPEAKER_09: And then I shared the IW Harper 1965, bottled in Bond, five-year-old.
• 46:20
  SPEAKER_09: And it was fantastic.
• 46:22
  SPEAKER_09: And then also I want to say it was those those two.
• 46:44
  SPEAKER_09: Experimental oak, but the single oak project, which I'm I'm I'm excited to try that on the podcast.
• 46:51
  SPEAKER_09: Now we finished up, we went back, and when we were done, we went to go out to dinner, and we really did a good job.
• 47:02
  SPEAKER_09: We weren't all of us were together and whatnot.
• 47:06
  SPEAKER_09: So we went to Primo's Pizza in town, had some pizza.
• 47:14
  SPEAKER_09: Went over to Evergreen Liquors and visited with Crystal over there, and she had a special for half-off on Pappy.
• 47:24
  SPEAKER_09: So he was drinking Pappy while we were ordering pizza.
• 47:27
  SPEAKER_09: And then he came in, he he we all had pizza, and then we went over to the Volstead and finished up the night there.
• 47:35
  SPEAKER_09: And I think we convinced him at 10 o'clock, 10 to 10, because they closed at 10, to come in and just have slushies.
• 47:43
  SPEAKER_09: So we had seven slushies, and Andrew on the bus was happy because he bought the round of slushies because he tried to buy the pizza, but I think Nash beat him to the pizza.
• 47:56
  SPEAKER_09: Whatever.
• 47:57
  SPEAKER_09: So pizza was purchased by someone else.
• 47:59
  SPEAKER_09: So he was able to buy the slushies, so he is happy.
• 48:01
  SPEAKER_09: So, all right, so that means Thursday is going to be the start of the festival.
• 48:05
  SPEAKER_09: That is bourbon on the banks at 6:30.
• 48:08
  SPEAKER_09: But I had to book a 9:30 in the morning podcast with Dan Callaway in the whiskey library over at Barstown Bourbon Company.
• 48:17
  SPEAKER_09: Dan Callaway is the blender for Barge Town Bourbon Company.
• 48:21
  SPEAKER_09: You always want to talk to the blender.
• 48:22
  SPEAKER_09: He's the guy getting it to the way it's going to go.
• 48:24
  SPEAKER_09: And Randy Ford did bring a 1970s scotch that he picked up on the bus tour that we all tasted, that he picked up at Brad Bond's revival.
• 48:35
  SPEAKER_09: So we had some really, really good whiskeys and scotches on the Scotchy Bourbon Boys bus tour.
• 48:42
  SPEAKER_09: Thank you, Randy, for reminding me about that.
• 48:45
  SPEAKER_09: So we get there with Dan Callaway.
• 48:48
  SPEAKER_09: He talks about the Jura, the Isla de Isla Isla de Jura release.
• 48:57
  SPEAKER_09: He talked about their Discovery Series release, and then he talked about their pineapple release.
• 49:05
  SPEAKER_09: But Bardson Bourbon Company has sold out of pineapple and has been for a while.
• 49:10
  SPEAKER_09: So we also went through the history of the whiskey library, the history of Bardstown Bourbon Company, the evolution of where it is and what it's come to.
• 49:21
  SPEAKER_09: And we're really kind of excited to do that podcast, and it went well.
• 49:27
  SPEAKER_09: So afterwards, we had a two o'clock, if I'm not mistaken, reservation at Bardstown Bourbon Company.
• 49:35
  SPEAKER_09: We wanted to have a late lunch, knowing that we would have a late dinner at Bourbon in the air.
• 49:41
  SPEAKER_09: So we we decided to go first, I believe, went over to the trail hotel.
• 49:53
  SPEAKER_09: I think we stopped off.
• 49:58
  SPEAKER_09: No, no, no, no.
• 50:00
  SPEAKER_09: We went over to Lux Co and Lux Row distillery, and we basically were there, and Stephen Fontaine was there, and so was John Rumpy, their master distiller.
• 50:20
  SPEAKER_09: So we were able to I was able to get there and pick up a Blood Oath, which I was super excited.
• 50:27
  SPEAKER_09: It was packed 10, 11.
• 50:31
  SPEAKER_09: It's the newest packed.
• 50:33
  SPEAKER_09: I picked that up because I haven't had one for a while and got John to sign it.
• 50:38
  SPEAKER_09: And then we hung out for a good amount of time with Stephen Fontaine.
• 50:42
  SPEAKER_09: They were getting ready for their event that is opposite to Bourbon and the Banks.
• 50:47
  SPEAKER_09: The distilleries.
• 51:03
  SPEAKER_09: So we were able to.
• 52:22
  SPEAKER_09: When we got into Bourbon in the air, that's the other thing we did.
• 52:25
  SPEAKER_09: We went to Will Call.
• 52:26
  SPEAKER_09: And I have to give a big throw out to Kurt, who is the ticket man at Kentucky Bourbon Festival this year.
• 52:34
  SPEAKER_09: He did a fantastic job.
• 52:37
  SPEAKER_09: And what happened was at our Will Call, it was the first time from media.
• 52:41
  SPEAKER_09: Now it's not never been a problem ever.
• 52:45
  SPEAKER_09: It's just that it's not always, it wasn't always perfect.
• 52:49
  SPEAKER_09: But as soon as it was, if something didn't work in the past, and I was when I was there, they would adjust it and get it to work.
• 52:57
  SPEAKER_09: Or tell me to come back the next day and get it to work and let me in.
• 53:01
  SPEAKER_09: But this is the first first year, and I give this credit to Kurt, right his ticket guy, that I'm sitting here.
• 53:10
  SPEAKER_09: I walk up with Roxy and me, and our bourbon in the air and our media passes are ready to go.
• 53:21
  SPEAKER_09: We register them.
• 53:22
  SPEAKER_09: Nash had a little bit of problem registering them, but once he got it, we went in and uh at Bourbon in the air.
• 53:30
  SPEAKER_09: One of the big places that was happening for bourbon in the air, where people were going was they were all that it was dark arts.
• 53:38
  SPEAKER_09: I mean, at Bourbon in the air, people were in and they were straight over to dark arts.
• 53:43
  SPEAKER_09: The line was consistent, and dark arts had their 19-year Mizanara finished, which I picked up for picked one up for Steve, who's listening tonight.
• 53:54
  SPEAKER_09: He had that one I picked up, and that was awesome.
• 54:00
  SPEAKER_09: And while I was in while I was in line for it, I want to say I was just interviewing, I just interviewed him.
• 54:12
  SPEAKER_09: I didn't stand in line for it.
• 54:13
  SPEAKER_09: I waited till the next day when I figured it'd be a little bit shorter to pick it up.
• 54:19
  SPEAKER_09: But that night I talked to Macaulay.
• 54:21
  SPEAKER_09: I walked around, talked to a bunch of people.
• 54:23
  SPEAKER_09: But one of the things about it that night was it had been it had thunderstormed and it didn't rain at all throughout the night.
• 54:31
  SPEAKER_09: But the humidity that the rain caused, and then the temperature went up into the 80s afterwards and into the night, there was a ton of humidity.
• 54:41
  SPEAKER_09: So one of the nice things is in the great tent, that is where dinner was served, and it had the one thing the festival always has in all the events is fantastic food and catering.
• 54:55
  SPEAKER_09: So that's really kind of a cool thing.
• 54:59
  SPEAKER_09: And so bourbon in the air was 6 to 9:30.
• 55:06
  SPEAKER_09: It was quite the cool, it was, it was, it was cool.
• 55:11
  SPEAKER_09: I mean, this year I got to talk to everybody that I wanted to talk to and going around in the craft, and then I really kind of stayed away that night to the big guys as much.
• 55:23
  SPEAKER_09: So I believe Brent Elliott was there at one point, and I missed him this time.
• 55:27
  SPEAKER_09: But I'm gonna try and see if I can see him during Bourbon and the Banks coming up.
• 55:33
  SPEAKER_09: But other than that, I was able to see Ross Cornellison.
• 55:37
  SPEAKER_09: I saw oh, and then I know that Old Forester released, and this is the one that I'm gonna pull out right now.
• 55:47
  SPEAKER_09: It was an exclusive one-time release starting at Kentucky Bourbon Festival.
• 55:53
  SPEAKER_09: And this I didn't I I you could buy two.
• 55:57
  SPEAKER_09: I bought two, had one signed by my gosh, the master distiller for Walker.
• 56:06
  SPEAKER_09: You're gonna want to help me out with this.
• 56:08
  SPEAKER_09: And Master just well, oh, Chris Morris.
• 56:14
  SPEAKER_09: I want to say that, but there's so many different ways that I could be wrong with that.
• 56:20
  SPEAKER_09: But he was signing there, and I got to meet him, and I hope I said that.
• 56:26
  SPEAKER_09: And Walker says, You're right.
• 56:28
  SPEAKER_09: I because I just said that, and Randy, Randy's listening because he's so tired, and so I'm opening this baby because I this is one here.
• 56:43
  SPEAKER_09: Oh, I'm so excited.
• 56:46
  SPEAKER_09: You know, I could say this we were tasting so much bourbon that a lot of times when you do that, you kind of burn your palate out.
• 56:54
  SPEAKER_09: You know it's good, you can get the flavors, but mostly it kind of like burns your tongue.
• 57:02
  SPEAKER_09: So, what happens is things a lot of things tend to taste the same.
• 57:07
  SPEAKER_09: So, tonight there's two things.
• 57:08
  SPEAKER_09: One, I wanted to, I mean, this one here is the classic.
• 57:12
  SPEAKER_09: It's and I tasted it there, and what this is, everybody, it's Kentucky Boy, and the signed one I gave to Walter Zausch, because he said he wanted it, and I'm like, I can get it for him.
• 57:27
  SPEAKER_09: He does so much for me, I can do something for him, that's for sure.
• 57:31
  SPEAKER_09: And Chris Morris, thank you.
• 57:34
  SPEAKER_09: At least, all right, so what this is is a combination blend of wood for double oak, birthday bourbon, and the king of Kentucky.
• 57:59
  SPEAKER_09: Now, let's see if I can read the back for you guys.
• 58:12
  SPEAKER_09: In nineteen seventy-six, Chris Morris began his career as at Brown Foreman.
• 58:18
  SPEAKER_09: He went on to deliver numerous developments that transformed the bourbon industry, including the creative the creation of Woodford Reserve Double Oak, an old Forrester birthday bourbon, as well as the resurrection of King of Kentucky.
• 58:51
  SPEAKER_09: To recognize his inspiring fifty-year legacy of I want to say intellectual curiosity and pioneering innovations, we proudly Oh my gosh, what would that be?
• 59:16
  SPEAKER_09: Proudly resurrect another classic bourbon, classic brown foreman trademark with this distinctive offering curated by his proteges.
• 59:35
  SPEAKER_09: Okay, so there you go.
• 59:37
  SPEAKER_09: That sucked, but there's not a lot of light, and my flashlights burned out, so that was kind of crazy.
• 59:45
  SPEAKER_09: So one of the cool things when you go there, you get this year was a full Glen Karen.
• 59:51
  SPEAKER_09: That's the first time it's been a full Glen Karen, I believe.
• 59:55
  SPEAKER_09: And these are beauties since 2019.
• 59:59
  SPEAKER_09: They've been minis, but this is a full, and everybody was going in the the people, all the people were doing a good job as far as what would you say, as far as the pours.
• 1:00:13
  SPEAKER_09: I felt the pores were all reasonable.
• 1:00:15
  SPEAKER_09: Most people, nobody was overpouring the whole, you know.
• 1:00:19
  SPEAKER_09: I just didn't get the feeling that I got to do a lot of tasting.
• 1:00:23
  SPEAKER_09: I always was saying, but I mean, this this is a beautiful bottle.
• 1:00:27
  SPEAKER_09: Do you not agree?
• 1:00:28
  SPEAKER_09: I mean, it's just that classic.
• 1:00:30
  SPEAKER_09: I love it.
• 1:00:31
  SPEAKER_09: It makes me feel like I'm drinking something of another time.
• 1:00:36
  SPEAKER_09: And the smell and the I mean on this, it's funny because it just smells so fantastic.
• 1:00:45
  SPEAKER_09: I would say to blend the three.
• 1:00:57
  SPEAKER_09: See, there's a lot of banana in mine.
• 1:00:59
  SPEAKER_09: The one I was tasting tasted a lot like wood for double oak, but this is like wood for double oak with old forester with the birthday burr.
• 1:01:09
  SPEAKER_09: Oh man.
• 1:01:11
  SPEAKER_09: This is good.
• 1:01:19
  SPEAKER_07: That's delicious.
• 1:01:25
  SPEAKER_09: That's better than last year's birthday bourbon.
• 1:01:27
  SPEAKER_09: I haven't had this year's.
• 1:01:29
  SPEAKER_09: I know.
• 1:01:32
  SPEAKER_09: Carl Whiskey got it.
• 1:01:34
  SPEAKER_09: But so there's a really good one that I picked up.
• 1:01:41
  SPEAKER_09: So the lines this year were much better.
• 1:01:48
  SPEAKER_09: I didn't get the sense of like last year that people were frustrated with what they got wasn't what they what they wanted.
• 1:01:58
  SPEAKER_09: I will say that Heaven Hill, they really now see this right here was a hundred dollars.
• 1:02:10
  SPEAKER_09: And this right here was a hundred dollars a bottle.
• 1:02:18
  SPEAKER_09: The the Kentucky, the Kentucky boy, and the the 35th anniversary blend release for the festival through Heaven Hill, now that was good, but it but it was pricey at$225.
• 1:02:40
  SPEAKER_09: So I chose to get two of those for the same price of getting one of the Heaven Hill.
• 1:02:48
  SPEAKER_09: And some a lot of times I find with bourbon that at one point my what would you say?
• 1:02:55
  SPEAKER_09: My price point had gone up.
• 1:02:59
  SPEAKER_09: But I think that I think that the price point for me has gone down.
• 1:03:10
  SPEAKER_09: When I taste something like this and it's a hundred, I'm in.
• 1:03:14
  SPEAKER_09: But if I taste something like the Heaven Hill, which I liked, don't get me wrong, it wasn't bad.
• 1:03:20
  SPEAKER_09: I was, I was that for me, it was a little bit pricey.
• 1:03:24
  SPEAKER_09: 225 is pricey for me.
• 1:03:27
  SPEAKER_09: So I would say that the people that were there, the line at Heaven Hill just wasn't there.
• 1:03:39
  SPEAKER_09: There was they had stuff and people were there, and you got to taste it.
• 1:03:43
  SPEAKER_09: But I don't know how much last year, I mean you couldn't get out of that line.
• 1:03:46
  SPEAKER_09: All they were doing is buying and buying and buying, but and they were selling out.
• 1:03:51
  SPEAKER_09: So this year, I don't I don't think they sold out of the 35.
• 1:03:54
  SPEAKER_09: I don't I don't know for sure.
• 1:03:56
  SPEAKER_09: But the lines for Old Forester, it's kind of cool that the lines when you wait in a line for a certain amount of time and you get what you're waiting in line for.
• 1:04:16
  SPEAKER_09: I really believe that is what is what you're there for.
• 1:04:29
  SPEAKER_09: Uh you know what I mean to get.
• 1:04:31
  SPEAKER_09: And it was, I believe it was it was Evan Williams 35th Kentucky, it was Evan Williams Kentucky Bourbon Festival 35th anniversary bottle.
• 1:04:44
  SPEAKER_09: That's what it was.
• 1:04:45
  SPEAKER_09: And I that one I that one I passed on, but I didn't pass on this one.
• 1:04:50
  SPEAKER_09: And I would say I waited for the line to be 10-15 minutes, and so that was one thing that was cool about it too.
• 1:04:58
  SPEAKER_09: Dan McKee was coming to do the signing, and people were in line for a couple hours.
• 1:05:02
  SPEAKER_09: I waited, Dan waited till there was nobody left to sign for.
• 1:05:07
  SPEAKER_09: So the Bomb Burgers thing was really cool that they released that too.
• 1:05:13
  SPEAKER_09: And then so this one was a good one.
• 1:05:18
  SPEAKER_09: So the festival itself this year was fantastic.
• 1:05:22
  SPEAKER_09: From a media standpoint, the media tent was set up.
• 1:05:26
  SPEAKER_09: I did a podcast with Ross Cornellison, and I did a podcast with Royce Neely.
• 1:05:32
  SPEAKER_09: Now, those two podcasts were done in the morning early, a little bit before that festival opened up, and so kind of met.
• 1:05:41
  SPEAKER_09: They were pretty cool.
• 1:05:42
  SPEAKER_09: Royce was great.
• 1:05:44
  SPEAKER_09: He brought the Paw Paws tenure right here, which is really cool.
• 1:05:49
  SPEAKER_09: I will show you this to you.
• 1:05:52
  SPEAKER_09: Yeah, it's got this nice little box, and it's got the tenure right in there with Pawpaw's picture, and that was really cool.
• 1:06:02
  SPEAKER_09: This bottle was a$300 bottle, and we this is the first festival that we have at the moment, where now that Neely is sponsoring us, so that was really kind of cool.
• 1:06:16
  SPEAKER_09: Royce was tasting this to everybody, and this was selling at a pace that was when we came home on Monday and stopped off, he was so happy with what he had sold as far as the Paw Paw's tenure, and that was the anarchist, that was the special bottle, and it seemed like every everybody had special bottles for the festival, and everybody did a nice thing, night, you know, did some good bottle sales.
• 1:06:46
  SPEAKER_09: And in my opinion, the fest this is what the festival is about picking up some nice bottles that are something that you wouldn't be able to get in your normal everyday, you know, everyday going around waiting in lines.
• 1:07:04
  SPEAKER_09: Preservation had good stuff, one but then the first that was bourbon in the banks.
• 1:07:10
  SPEAKER_09: Now, the first day was Friday.
• 1:07:13
  SPEAKER_09: That's the day we go around and book everybody.
• 1:07:16
  SPEAKER_09: So not bourbon, bourbon in the air.
• 1:07:19
  SPEAKER_09: That was bourbon in the air, and then that finished up, and we all went back and I think crashed because the next day was the first day of the festival, and we knew we had to get there, had to get our stuff in.
• 1:07:33
  SPEAKER_09: One of the things about doing a podcast and bringing around, it's dragging around your equipment, and we uh we never have a lack of equipment.
• 1:07:43
  SPEAKER_09: So it's duffel bag and equipment bags.
• 1:07:47
  SPEAKER_09: So those all have to get in.
• 1:07:49
  SPEAKER_09: And when you're talking about parking for the festival, it's on the streets.
• 1:07:53
  SPEAKER_09: So if you get there early, you could park in the streets.
• 1:07:55
  SPEAKER_09: But you're looking at no matter what, a half hour, half-mile walk.
• 1:07:59
  SPEAKER_09: Now we've parked in the church parking lot, and we like to do that because we like to support the church, pay them their admission, park close, and get a golf cart ride in, and that was working out pretty good.
• 1:08:09
  SPEAKER_09: Roxy would stay home in the morning because she would wait till the festival started.
• 1:08:15
  SPEAKER_09: And on day one, we set up and we got our stuff into the tent and we went around initially.
• 1:08:21
  SPEAKER_09: People were, I don't like to get on on the first day, the lines are long and everything.
• 1:08:28
  SPEAKER_09: And I'm not really I'm not looking to pick up bottles the first day.
• 1:08:37
  SPEAKER_09: But on the first day, one of the cool things was Whiskey House had a private event for Uncle Bougie and then an open house for I can't Fister Pfeiffer.
• 1:08:52
  SPEAKER_09: I think that's what it is, but that name will not stick in my head.
• 1:08:58
  SPEAKER_09: But it is a high-end brand that it has a cab finish.
• 1:09:02
  SPEAKER_09: Uncle Bougie is returning to a brand that was available at the time of the Great Gatsby in the 20s.
• 1:09:11
  SPEAKER_09: So during Prohibition and the history on that was pretty cool.
• 1:09:15
  SPEAKER_09: So those presentations were fantastic that we went to and got the taste thing.
• 1:09:19
  SPEAKER_09: Plus, you got a little swag bag.
• 1:09:21
  SPEAKER_09: David Mandel with Whiskey House of makes you feel so welcome and does such a nice job when you're upstairs, upstairs in the event room.
• 1:09:33
  SPEAKER_09: Usually they're serving a drink, a bar with what you're tasting, but then also a nice cheese fruit spread up there with you know crackers and that type of thing.
• 1:09:45
  SPEAKER_09: So it was a very impressive event, and we wanted to spend the day up there getting and grabbing media and doing uh we we did lives from there and got that information out.
• 1:09:58
  SPEAKER_09: It was really kind of a cool thing, so loved doing that, and then when we finished up on day one, we all we were part of VIP, but I want to say we went to which would have been day one would have been Friday, Friday night.
• 1:10:23
  SPEAKER_09: We had always wanted to do my Kentucky homes dinner train, and it's never worked out.
• 1:10:30
  SPEAKER_09: We've been going there since 2019, and every year we thought we'd do it.
• 1:10:36
  SPEAKER_09: One year when it was, you know, COVID.
• 1:10:38
  SPEAKER_09: We we I think we booked it, but COVID kind of canceled it.
• 1:10:41
  SPEAKER_09: It was just didn't run when the festival was canceled, and then we went down there anyways.
• 1:10:48
  SPEAKER_09: But overall, uh, we always wanted to do it.
• 1:10:51
  SPEAKER_09: Well, this time there was a Friday night at six o'clock, so we left the festival a little bit early, and we had changed clothes, change of clothes in there, and we basically were able to go over there and hop the dinner train.
• 1:11:09
  SPEAKER_09: Now I will say that CT was having a lot of fun at the festival on Friday, and he was hanging out with Macaulay Royce, and then he was, and then there was Barry Brinniger and John Waddell.
• 1:11:30
  SPEAKER_09: So when that was all happening, I went back and picked up C.T.
• 1:11:36
  SPEAKER_09: to get to the dinner train, and then he ended up going back to the house with Nash for Saturday.
• 1:11:43
  SPEAKER_09: Now, C.T.
• 1:11:44
  SPEAKER_09: had to leave on Saturday afternoon, so when we went back, we got all the stuff out of his truck, put it into Nash's car, and then it was a fun Saturday morning of moving stuff around.
• 1:11:55
  SPEAKER_09: But I will say, on Saturday morning, no, on Friday morning, it poured on the first day of the festival, and it was pouring and pouring and pouring.
• 1:12:08
  SPEAKER_09: But within it started at 11 with the VIP, but by 12 o'clock there was no rain and it cleared up.
• 1:12:16
  SPEAKER_09: Now, Saturday, it was supposed to rain throughout the festival.
• 1:12:20
  SPEAKER_09: Between 12, that's when the majority of the rain, but for whatever reason, it went north and it was a sunny day at the festival.
• 1:12:27
  SPEAKER_09: And I will say there was no, it was as if there was no rain at all at the festival.
• 1:12:33
  SPEAKER_09: Randy put it on a perfect weekend.
• 1:12:36
  SPEAKER_09: You can't you can't be upset about heat because Kentucky in September is gonna generate heat, even if you push it off.
• 1:12:47
  SPEAKER_09: And getting to October, like for instance, Bourbon on the Banks is coming up October the first week in October, and it looks like it's gonna be low 80s, low high 70s, low 80s, which it's not instead of high 80s, low 90s, which it was today.
• 1:13:02
  SPEAKER_09: I believe Randy was saying it was over 100, and when they were breaking it down, so that was like crazy.
• 1:13:08
  SPEAKER_09: So Saturday morning we booked Royce Neely for our first podcast in the morning.
• 1:13:15
  SPEAKER_09: We were doing lives crazy left and right.
• 1:13:18
  SPEAKER_09: It seemed like this year we went live, but between I think we pulled off a podcast with Amin, we pulled off a podcast with Royce and a podcast with a podcast with Ross Cornellison on Saturday morning, or was it Sunday morning?
• 1:13:38
  SPEAKER_09: So Friday we booked Saturday morning was with Royce, and Sunday morning was with Ross.
• 1:13:44
  SPEAKER_09: So we've got those podcasts to release coming up, but I will tell you on Saturday, Jim Gaffigan was the Bell of the Festival.
• 1:13:59
  SPEAKER_09: I mean, my god, he came in, he was everywhere, he has his father time bourbon right here.
• 1:14:09
  SPEAKER_09: And one of the cool things about what Jim does as far as he's he's he's done many Jim Gaffigan before he did his bourbon spread, when we would come down to Kentucky for Kentucky Bourbon Festival, we always on the way back from Louisville or from Amore up in Floyd's Knob, Indiana, all the way back to our place, we would listen to him, we listened to his bacon routine, we listened to, you know, uh pretty much all of it.
• 1:14:42
  SPEAKER_09: We would just listen and laugh our asses off.
• 1:14:45
  SPEAKER_09: And then we knew he was getting into bourbon with visiting bourbon pursuit and talking about bourbon and pursuit and talking about all those things, and then last year he did his bourbon set at Old Forester, which was the bow, thank you, Walker.
• 1:15:04
  SPEAKER_09: The bow of the festival, thanks, not the bell.
• 1:15:07
  SPEAKER_09: Yeah, you're right.
• 1:15:08
  SPEAKER_09: But he was what would I do without you, Walker?
• 1:15:14
  SPEAKER_09: He was honestly, he came in and he was respectful, gracious, happy to be there, loving every minute.
• 1:15:24
  SPEAKER_09: He visited with Dark Arts, he was up on stage.
• 1:15:27
  SPEAKER_09: Nash got that video.
• 1:15:28
  SPEAKER_09: I'm looking, I want to put that in there, and then we were in the media tent, and five people got five minutes with him while he was there.
• 1:15:36
  SPEAKER_09: And Roxy and I were one of the five uh groups, and I have to say, meeting him was awesome.
• 1:15:44
  SPEAKER_09: We did something that was really cool because when we were initially making our bourbon balls this year to hand out to everybody, we had a really good maple finished larkin that turned out spectacular, and we had a really good old Louisville bottle that's turned out the we had 250 bourbon balls to give out throughout the festival.
• 1:16:07
  SPEAKER_09: But Roxy was like, What can we do for Jim if he's gonna be there?
• 1:16:13
  SPEAKER_09: You know, let's make our mark.
• 1:16:14
  SPEAKER_09: And we were sitting there, she goes, Well, how can you make bourbon balls different or better?
• 1:16:20
  SPEAKER_09: And we both in Jim Gaffigan's voice heard him say, Bacon! And so she cooked, she went and bought that thick bacon from the book butcher, had them had the cut right there, that was their stuff, and made the bourbon balls.
• 1:16:41
  SPEAKER_09: He she made them.
• 1:16:42
  SPEAKER_09: I mean, honestly, she made the bourbon balls and then cooked that bacon and put the bacon on top of it of the chocolate, little strips of bacon.
• 1:16:52
  SPEAKER_09: She she also also shredded some and did it like the shredded pecans.
• 1:16:58
  SPEAKER_09: I was thinking what you'd do is you would soak that you would make bacon one time coming up, and you would soak that bacon in the peak with the pecans, chop it up and soak it with the pecans in the bourbon when you do that.
• 1:17:16
  SPEAKER_09: Well, anyways, we presented it to him at the fest at the festival, and then I tried Father Time with him for the first time.
• 1:17:26
  SPEAKER_09: What I tasted was I believe was the 11 or the 12-year-old.
• 1:17:30
  SPEAKER_09: It was decent.
• 1:17:32
  SPEAKER_09: I mean, it was highly drinkable, no off-putting flavors, and also I bought this one right here.
• 1:17:41
  SPEAKER_09: Hopefully, at one point, he could come on the podcast.
• 1:17:45
  SPEAKER_09: I would love to promote his whiskey.
• 1:17:47
  SPEAKER_09: I'm gonna tell him that, but I was able to get a card to him so he might know who I am.
• 1:17:52
  SPEAKER_09: But he also might know who I am because when he bites those bacon bourbon balls, he might want to.
• 1:17:59
  SPEAKER_09: He's got a card, he could let us know what it is.
• 1:18:02
  SPEAKER_09: So that was that was fantastic to be getting to have that.
• 1:18:05
  SPEAKER_09: You can see that on YouTube, so go check out the Jim Gaff again thing, yeah.
• 1:18:11
  SPEAKER_09: And it was it was pretty good.
• 1:18:14
  SPEAKER_09: So check out the Jim Gaff again YouTube uh video that I did from the festival, it's up right now, and it was you know four or five minutes of a lot of fun.
• 1:18:26
  SPEAKER_09: But one of my favorite things as he was walking out and saying goodbye to everybody in the media tent, everybody was around him, and he goes, I feel so important.
• 1:18:35
  SPEAKER_09: And and it was like just just classic Jim Gaffigan, and then you got to see him throughout.
• 1:18:42
  SPEAKER_09: He does like dark arts.
• 1:18:44
  SPEAKER_09: He was talking with Macaulay, Macaulay and tasting, and you could tell he's very respectful of the bourbon industry, and I'm glad that he has his father's times bourbon, and he was able to be there.
• 1:18:56
  SPEAKER_09: Now, the other person that was there, Greg Schneider was there selling four branches.
• 1:19:00
  SPEAKER_09: Thank you so much, Greg Schneider, for being there.
• 1:19:03
  SPEAKER_09: You're such a good friend, you're such a good person.
• 1:19:06
  SPEAKER_09: I'm so glad that I I met you.
• 1:19:08
  SPEAKER_09: We I I was able to do a live with Greg, you know, going through selling four branches, bourbon, but that is a great brand.
• 1:19:17
  SPEAKER_09: It's got good things.
• 1:19:18
  SPEAKER_09: Their newest, their newest uh release is Black Ops, and it definitely has that characteristic of that black char kind of aspect added into it, and it's a nice, definitely a nice addition to their collection.
• 1:19:33
  SPEAKER_09: I also saw Turner Wathen for just a couple minutes.
• 1:19:36
  SPEAKER_09: I went over there and then I just got dragged everywhere.
• 1:19:40
  SPEAKER_09: But I will say the first day I saw Turner, I told him that it was awesome.
• 1:19:44
  SPEAKER_09: He gave CT and us a bottle of his newest release, and can't wait to be able to get him on again because he's just great.
• 1:19:56
  SPEAKER_09: He was like, I'm here.
• 1:19:58
  SPEAKER_09: I'm I can't believe it.
• 1:19:59
  SPEAKER_09: I'm at I'm at Kentucky Bourbon Festival.
• 1:20:02
  SPEAKER_09: So he did that.
• 1:20:03
  SPEAKER_09: He was there with uh Bargetown Bourbon Company.
• 1:20:06
  SPEAKER_09: They there they allowed all the people who do the ND, the non-distilling producers who distill through Barge contract distills through Bargetown Bourbon Company to be at the festival this year in the Bargetowns group, just like they allow Penelope and Yellowstone and Penelope, Yellowstone, and 250 Yellowstone, the Penelope, and I want to say oh Limestone, no Limestone Branch Penelope and Lux Co.
• 1:20:44
  SPEAKER_09: products at the festival because just all through there.
• 1:20:49
  SPEAKER_09: So that that that whole situation has been solved.
• 1:20:53
  SPEAKER_09: So that was day one.
• 1:20:55
  SPEAKER_09: We then went to the whiskey house, finished up there.
• 1:20:58
  SPEAKER_09: But when I got down from the whiskey house before we went to the dinner train, which was awesome, I I highly recommend this dinner train to anybody in that comes down to Bardstown because this dinner train is a dinner train through Rick House fields and back, streams, bridges, rivers, creeks, and a lot of rick houses.
• 1:21:21
  SPEAKER_09: And it's pretty cool to take that train, especially if you're a bourbon fan.
• 1:21:25
  SPEAKER_09: So I would highly recommend it.
• 1:21:27
  SPEAKER_09: But we finished up at the whiskey house day one, and David Mandel was awesome.
• 1:21:33
  SPEAKER_09: But when I came back down, Roxy was spending time with Sandy.
• 1:21:37
  SPEAKER_09: No, she had gone over to Sandy's house that morning, um, and then they all got ready.
• 1:21:42
  SPEAKER_09: And Sandy drove everybody in a golf cart.
• 1:21:46
  SPEAKER_09: Oh, the three of the three of them over in the golf cart, and they hung out at the festival pretty much all day, which was spectacular, and had a good time.
• 1:21:55
  SPEAKER_09: So that was that was awesome.
• 1:21:57
  SPEAKER_09: Day two, and I got a ride home on the golf court because that's where our car was, and she stopped off at circa 1792, 1792, uh no, the circa 17, I want to say 16, 1749, 1840, circa 1849, something like that.
• 1:22:25
  SPEAKER_09: That's Chicken Cock's tasting room.
• 1:22:27
  SPEAKER_09: And I was I had won the Chicken Cock Decanter, which has eight-year-old bourbon in it, which means it's Greg Schneider's, and although Greg Schneider's no longer there, thank you, Walker, 1856.
• 1:22:39
  SPEAKER_09: My fact checker tonight is on a roll.
• 1:22:42
  SPEAKER_09: You know what?
• 1:22:43
  SPEAKER_09: I should be wearing my glasses and just asking Meta what it is, but I got Walker, so that's fine.
• 1:22:50
  SPEAKER_09: Anyways.
• 1:23:04
  SPEAKER_09: When the dinner train was over, we all went home.
• 1:23:06
  SPEAKER_09: Again, just it's kind of like yeah, circa is good, Ken.
• 1:23:11
  SPEAKER_09: So, anyways, Saturday comes, that's when Gaffigan's there.
• 1:23:16
  SPEAKER_09: We go, we do the thing with Gaffigan, and then I just felt the way that everything was set up this year, it was a lot easier to do your live interviews.
• 1:23:29
  SPEAKER_09: We were we we got the interview with Royce, and then on on Saturday morning, and then we got the the interview with our five minutes with Jim Gaffigan.
• 1:23:44
  SPEAKER_09: And I was just walking at this point, it just from the standpoint of everything that's happening.
• 1:23:48
  SPEAKER_09: I'm giving out cards, people are coming up to me that uh, you know, people that watch the podcast telling us that it's awesome, other other social media people are there.
• 1:24:00
  SPEAKER_09: It's just a really it was a really good time, and we just went around and you know, interviewed people on the second day, and I was able to get a Kentucky boy waiting in line.
• 1:24:17
  SPEAKER_09: Oh, what the second day was more about whiskey thief because I hung out with Walter Zausch.
• 1:24:23
  SPEAKER_09: We went around and looked at, you know, went around and and Walter Zausch is the owner of Whiskey Thief and also a good friend.
• 1:24:34
  SPEAKER_09: So, and he also sponsors the podcast, which is fantastic.
• 1:24:39
  SPEAKER_09: So, super oh, the bougie's uh yes, I I would say Uncle Bougie's is a great pour and something to it's an up-and-coming definite thing.
• 1:24:50
  SPEAKER_09: I'm going to be having them on the podcast.
• 1:24:54
  SPEAKER_09: I talked to uh Angela, I think, from the whiskey uh whiskey house, and she is I got dates, I gotta get dates for her.
• 1:25:04
  SPEAKER_09: So it was just walking around with Walter.
• 1:25:09
  SPEAKER_09: We got more, I got him the Kentucky boy the day, you know, the day before, signed by Chris.
• 1:25:15
  SPEAKER_09: Oh my gosh.
• 1:25:17
  SPEAKER_09: Why am I like completely I am going to kill myself?
• 1:25:26
  SPEAKER_09: It's just like, I'm just not.
• 1:25:28
  SPEAKER_09: I think 11 straight days.
• 1:25:31
  SPEAKER_09: What do you think, Walker?
• 1:25:33
  SPEAKER_09: Do you think that's just too many of them in a row?
• 1:25:38
  SPEAKER_09: Chris Morris, thank you.
• 1:25:40
  SPEAKER_09: Signed by Chris Morris.
• 1:25:42
  SPEAKER_09: And so meeting everybody and hanging with Walter throughout the day was a great time.
• 1:26:02
  SPEAKER_09: And after hanging out with them all day on the bus and then hanging with them at the festival, seeing what everything was happening and everything that was happening, one of the cool things that happened was there was another barrel that we tasted that a lot of people liked, including Roxy and me, and it was a w it was rye.
• 1:26:28
  SPEAKER_09: I was able to bring that back.
• 1:26:31
  SPEAKER_09: He bottled a couple of them just for me, and I was able to bring them back to Ohio, so it was it was fantastic.
• 1:26:42
  SPEAKER_09: And we had a really, really good, we were having a really, really good time hanging out.
• 1:26:50
  SPEAKER_09: And then that night, Saturday night after it was over, I was like on, you know, I was pretty much on cloud nine after Saturday.
• 1:27:05
  SPEAKER_09: I wasn't over served, just had a great time.
• 1:27:07
  SPEAKER_09: Me and Roxy hang out, hung out a little bit, and we went to the trail hotel for dinner.
• 1:27:15
  SPEAKER_09: First, actually, Ted Ferguson, a pilot from Chicago, and his brother were at the at the festival, and he had his car close, so we stopped by on his car.
• 1:27:27
  SPEAKER_09: He had us taste a couple things.
• 1:27:28
  SPEAKER_09: He gave us, we we have more of Ted's fantastic nut medlies that he gave us, and he gave us also banana bread and I believe zucchini bread.
• 1:27:40
  SPEAKER_09: So we've got that, and you know, Ted brings presents, and then we were able to taste some things with Ted.
• 1:27:47
  SPEAKER_09: He gave us a ride back to our car, and we went over to the trail hotel, and we had dinner at the trail hotel.
• 1:27:55
  SPEAKER_09: But the trail hotel was fantastic because Jeremy from Black Ops was there.
• 1:28:04
  SPEAKER_09: Also, Ken was there.
• 1:28:08
  SPEAKER_09: Ken is the he he runs the Charlotte Bourbon Society.
• 1:28:17
  SPEAKER_09: I want to I I know that's and his name is Ken Bernardo, and I got that right.
• 1:28:29
  SPEAKER_09: I look tired.
• 1:28:31
  SPEAKER_09: I'm not tired.
• 1:28:32
  SPEAKER_09: I I worked all day and came through, so I'm I'm having a good time.
• 1:28:37
  SPEAKER_09: Uh I can't believe maybe maybe I I don't know.
• 1:28:44
  SPEAKER_09: With a little what what which a little birdie said might make an appearance in the Buckeye State.
• 1:28:51
  SPEAKER_09: Which and Greg Schneider Oh wow, we're looking forward to appearance.
• 1:29:03
  SPEAKER_09: That's crazy.
• 1:29:05
  SPEAKER_09: So super excited.
• 1:29:14
  SPEAKER_09: I did, thank you.
• 1:29:16
  SPEAKER_09: That's that is he's the founder of the Charlotte Bourbon Society, and he he does a lot of things.
• 1:29:27
  SPEAKER_09: Ken does a lot of things.
• 1:29:29
  SPEAKER_09: I've got to meet now.
• 1:29:30
  SPEAKER_09: I'm not gonna remember the distiller.
• 1:29:33
  SPEAKER_09: I would have to go back.
• 1:29:34
  SPEAKER_09: She was a distiller from North Carolina, and we got to taste some of her stuff.
• 1:29:40
  SPEAKER_09: The one cool thing about the trail hotel is it.
• 1:29:44
  SPEAKER_09: Set up that if you have stuff and bottle shares or whatever, you just don't get, you know, there's not a lot of things.
• 1:29:51
  SPEAKER_09: It was just a fantastic evening.
• 1:29:54
  SPEAKER_09: A lot of people were there.
• 1:29:56
  SPEAKER_09: I I ran into Brian Booth.
• 1:30:01
  SPEAKER_09: Booth is the who runs the old Carter Social Club.
• 1:30:05
  SPEAKER_09: Ran into him there.
• 1:30:07
  SPEAKER_09: I ran into Jeremy, I'm pretty sure.
• 1:30:11
  SPEAKER_09: And I'm gonna connect with him.
• 1:30:14
  SPEAKER_09: That was crazy good whiskey.
• 1:30:18
  SPEAKER_09: This the bottle that I was able to taste, I never tasted before.
• 1:30:23
  SPEAKER_09: And it was called it's called Blackout, and it is fantastic.
• 1:30:28
  SPEAKER_09: Tina Wilford, Master Distiller Owner, Liberty and Plenty in Wilson, North Carolina.
• 1:30:35
  SPEAKER_09: Thank you, Ken.
• 1:30:36
  SPEAKER_09: Ken's coming through like Walker.
• 1:30:39
  SPEAKER_09: But it was a fantastic time there at the Trail Hotel.
• 1:30:43
  SPEAKER_09: I think I left at the end of the third quarter.
• 1:30:46
  SPEAKER_09: Texas had just scored a touchdown to come within 13 points.
• 1:30:51
  SPEAKER_09: And when I got back to my Airbnb and turned it on, they had just won.
• 1:30:57
  SPEAKER_09: So that was a kind of a bummer for Ohio.
• 1:31:00
  SPEAKER_09: So that was Saturday night, which was kind of cool because hanging out at the Trell Hotel isn't a bad thing.
• 1:31:06
  SPEAKER_09: It was Super Nash, myself, and Roxy CT had an event on Saturday, so he had already gone, gone by, you know, had gone home.
• 1:31:18
  SPEAKER_09: So that brings us to Sunday.
• 1:31:20
  SPEAKER_09: Now, Sunday was just a chill day, but I also know it's really a kind of cool day because that's the day that all the distillers, maybe not the head distillers, but the craft distillers.
• 1:31:33
  SPEAKER_09: I'm reading Royce was still there, Macaulay was still there.
• 1:31:37
  SPEAKER_09: You get to say goodbye to everybody, but we were able to do a live with Dave Bob from Town Branch or the Lexington Brewing and Distilling Company.
• 1:31:47
  SPEAKER_09: That was kind of cool.
• 1:31:48
  SPEAKER_09: We got to meet the people at Wenwetzel, I think that's what it's called.
• 1:31:54
  SPEAKER_09: And then we also went by and saw Matt from Augusta.
• 1:31:58
  SPEAKER_09: I was able to pick up this uh I wanted to, and I was debating, but this is a single barrel weeded from Augusta.
• 1:32:08
  SPEAKER_09: It is 12.
• 1:32:15
  SPEAKER_08: Matt signed it.
• 1:32:17
  SPEAKER_08: It was 112.8 proof, and I wanna say.
• 1:32:36
  SPEAKER_09: But it is it was fantastic.
• 1:32:40
  SPEAKER_09: I got a chance to.
• 1:32:42
  SPEAKER_09: And like I said, Matt signed it.
• 1:32:44
  SPEAKER_09: It's really kind of cool right there.
• 1:32:47
  SPEAKER_08: I wonder if I can get an age statement on that, off of that.
• 1:32:52
  SPEAKER_09: I don't think I can.
• 1:32:54
  SPEAKER_09: Anyways, I picked that up, which was fantastic.
• 1:32:58
  SPEAKER_09: And then I got Kentucky boy, little thing, whatever.
• 1:33:02
  SPEAKER_09: Okay, so we're getting close.
• 1:33:05
  SPEAKER_09: I would say that I'm gonna finish up this Kentucky boy.
• 1:33:14
  SPEAKER_09: But the one thing that I was able to get, and that is cool, is this.
• 1:33:25
  SPEAKER_09: And the reason why I'm gonna open it tonight is because all of these, so far, starting with 2023, when I was able to taste it the first time it was released, I was not impressed off the bottle.
• 1:33:42
  SPEAKER_09: The neck pour had the neck pour at the Rick House restaurant, which is right under in the basement of the Brendiamo and the Brendiamo penthouse and offices of the Kentucky Bourbon Festival.
• 1:33:58
  SPEAKER_09: It's on the it's in the basement.
• 1:34:00
  SPEAKER_09: So this time I was like, I'm gonna open it up right off the bat because that's what you do with cellar age, because this is a weeded, this is the 2026 version.
• 1:34:14
  SPEAKER_09: I haven't heard anything, it got released last Thursday at the distillery, and I was able to pick it up on Saturday at Kentucky Burman Festival because it's all they scan your thing, you can have one.
• 1:34:31
  SPEAKER_09: So the next day, the allotment, I think pretty much anybody who really, really wanted it was able to pull it off.
• 1:34:39
  SPEAKER_09: One of the cool things at the they had wax dipping at the booth at Maker's Mart.
• 1:34:48
  SPEAKER_09: That was cool, and I just want to talk about the booths at real quick at Jim Beam.
• 1:34:55
  SPEAKER_09: The booth was, and it's already 1008, guys.
• 1:34:58
  SPEAKER_09: I'll quick go over this.
• 1:35:00
  SPEAKER_09: The booth at Jim Beam was kind of cool.
• 1:35:04
  SPEAKER_09: Let me just quick, I can do the share.
• 1:35:07
  SPEAKER_09: I got all the pictures up, so that's easy to find.
• 1:35:13
  SPEAKER_08: There's Matt.
• 1:35:14
  SPEAKER_08: Alright, so it's back this way.
• 1:35:16
  SPEAKER_08: I did get pictures of it.
• 1:35:18
  SPEAKER_08: I know I did.
• 1:35:19
  SPEAKER_08: There it is.
• 1:35:22
  SPEAKER_08: So we'll all do this.
• 1:35:26
  SPEAKER_08: Share.
• 1:35:38
  SPEAKER_09: So y'all can see this time you should be able to see it, right?
• 1:35:42
  SPEAKER_09: I'll wait to make sure it happens.
• 1:35:52
  SPEAKER_08: There it is.
• 1:35:53
  SPEAKER_08: All right, so that booth shows you guys that.
• 1:36:00
  SPEAKER_08: I'm pretty sure.
• 1:36:04
  SPEAKER_08: Is it right here?
• 1:36:08
  SPEAKER_08: No, that was alright, that was a setup, so it wasn't full yet.
• 1:36:17
  SPEAKER_09: Then they had this right here, the 10 pin, and then they had these, which was totally cool.
• 1:36:25
  SPEAKER_09: It was a bowling alley with the they all had strings, and so it would just set itself back up and just roll the ball, ball down.
• 1:36:35
  SPEAKER_09: So that was kind of cool booth at Jim Bean.
• 1:36:40
  SPEAKER_08: So all right, let's see.
• 1:36:48
  SPEAKER_08: There we go.
• 1:36:52
  SPEAKER_08: A lot of the festival picks pictures were a lot of fun.
• 1:36:58
  SPEAKER_09: Oh gosh, that's crazy.
• 1:37:01
  SPEAKER_09: Alright, so real quick, we finished, we had a podcast with Ross, met everybody, then after the festival, we went over to we bet went back home, changed a little bit, and then we went over to Scout and Scholar, watched the Packer game.
• 1:37:18
  SPEAKER_09: It wasn't I'm not gonna talk about that.
• 1:37:21
  SPEAKER_09: And then saw Randy uh there at um El Presidente, had a little bit of fun with him at Scout and Scholar, and he was there with why I am not remembering he actually sent me a thing during this that should allow me to be able to.
• 1:37:50
  SPEAKER_09: I saw it.
• 1:37:53
  SPEAKER_09: I want to say her name was Claudia.
• 1:37:57
  SPEAKER_09: I want to say, anyways, uh a local newswoman who covers the Kentucky Derby and has he has known her when she was in Wisconsin, and I remember her from Wisconsin too because I lived there when she was on the news of WTMJ.
• 1:38:17
  SPEAKER_09: Got to hang out with them for a little bit, and then that was over.
• 1:38:22
  SPEAKER_09: That was it was over.
• 1:38:23
  SPEAKER_09: The festival is over, but we stayed overnight.
• 1:38:26
  SPEAKER_09: Well, when we were leaving, we're getting towards the end, not all the way to the end.
• 1:38:31
  SPEAKER_09: We we left a little bit early, but when we were getting towards the end, I went over to the the bard distillery, and Kim Bard was fantastic.
• 1:38:43
  SPEAKER_09: At one point a while back, we had a disagreement online, which was a misunderstanding.
• 1:38:49
  SPEAKER_09: Last year we got a bottle of cinder and smoke from her, and this year we've gotten two.
• 1:38:56
  SPEAKER_09: We we basically pulled in three expressions, went over there, did a live, interviewed her, and we're gonna have Kim on the podcast coming up.
• 1:39:05
  SPEAKER_09: So I'm super excited about to share the whiskey of the Bard Distillery.
• 1:39:13
  SPEAKER_09: They have a tasting room now in Bardstown, and we might come down and do a podcast from the tasting room, but in the meantime, hopefully we can have her also them on her and her husband on the podcast coming up.
• 1:39:29
  SPEAKER_09: So excited about that.
• 1:39:31
  SPEAKER_09: Also, like I said, we the we bought the bottle, and I'll talk about the bottle that we bought coming up from Dave Bob at Town Branch.
• 1:39:41
  SPEAKER_09: Rox that's Roxy's exciting purchase.
• 1:39:44
  SPEAKER_09: One of the funny, one of the fun things of this festival was that what do I want to say?
• 1:39:54
  SPEAKER_09: That in this festival, Roxy purchased bottles, which is awesome.
• 1:40:00
  SPEAKER_09: So I'm super, yeah, she is.
• 1:40:04
  SPEAKER_09: There's are we to okay?
• 1:40:06
  SPEAKER_09: So Tina Wilford, yes, her stuff was good too that we got to taste, too.
• 1:40:11
  SPEAKER_09: Hey Matt.
• 1:40:12
  SPEAKER_09: All right, anyways.
• 1:40:13
  SPEAKER_09: So what the last day we packed up, went over to see Randy, said goodbye.
• 1:40:20
  SPEAKER_09: Some of the swag this year was pretty cool.
• 1:40:22
  SPEAKER_09: The pen, this, this chat, the the coin, I really love that.
• 1:40:29
  SPEAKER_09: I love the you know, everybody got the 2026 Kentucky Bourbon Festival Glen, but the coin was kind of cool.
• 1:40:38
  SPEAKER_09: That's it right there, and then you got the Vendome on the back.
• 1:40:42
  SPEAKER_09: Like, so I've got coins from every year, so that'll go in my coin collection for the Kentucky Bourbon Festival.
• 1:40:50
  SPEAKER_09: I gotta find a way to display them.
• 1:40:51
  SPEAKER_09: I think I got a display case somewhere.
• 1:40:53
  SPEAKER_09: If not, I'll try and get one from Amazon.
• 1:40:57
  SPEAKER_09: But that just overall, we but I did get the I did get the barrel head from the Kentucky from this year's Kentucky Bourbon Festival, and that will be up, I believe, by Thursday.
• 1:41:15
  SPEAKER_09: I should have that up.
• 1:41:16
  SPEAKER_09: So I'm excited about the barrel head.
• 1:41:18
  SPEAKER_09: And with that said, we said goodbye and I did a bunch of texting, drove off, and the last but not least is we went to I want to show you this.
• 1:41:31
  SPEAKER_09: This is one of the things I wanted to show you.
• 1:41:33
  SPEAKER_09: One last thing.
• 1:41:34
  SPEAKER_09: We went to can we went to Neely Family Distillery, and I'm gonna give you a treat right now.
• 1:41:47
  SPEAKER_08: On our way home.
• 1:41:54
  SPEAKER_08: There it is.
• 1:41:57
  SPEAKER_09: Let's now I'll do this for a couple minutes.
• 1:42:02
  SPEAKER_08: Share that.
• 1:42:06
  SPEAKER_08: Share, share, share.
• 1:42:10
  SPEAKER_08: There you go.
• 1:42:12
  SPEAKER_02: So this is a really cool part.
• 1:42:52
  SPEAKER_08: Really, really cool.
• 1:43:08
  SPEAKER_07: There we go.
• 1:43:32
  SPEAKER_08: So there you go, everybody.
• 1:43:35
  SPEAKER_09: Royce running the three chamber pot still at Neely.
• 1:43:44
  SPEAKER_09: I mean, that is just some really, really cool stuff.
• 1:43:50
  SPEAKER_09: And we finished up there, and on that way, we were on our way home and got home about eight o'clock.
• 1:43:59
  SPEAKER_09: And then this morning happened work and podcasting today, but I wanted to say cheers to everybody.
• 1:44:06
  SPEAKER_09: This seller age has been in my glass for a couple minutes.
• 1:44:16
  SPEAKER_09: Wow.
• 1:44:19
  SPEAKER_09: I can't wait.
• 1:44:21
  SPEAKER_09: That's gonna be a fun review.
• 1:44:24
  SPEAKER_09: What's the best?
• 1:44:26
  SPEAKER_09: What what is twenty-three, twenty-four, twenty-five?
• 1:44:29
  SPEAKER_09: We're gonna have four bottles and I'm gonna blind myself.
• 1:44:33
  SPEAKER_09: Oh my god, is that this one?
• 1:44:39
  SPEAKER_07: Keep it the same proof as the question.
• 1:44:48
  SPEAKER_09: Fifty six oh five.
• 1:44:52
  SPEAKER_09: Which is a hundred and thirteen percent.
• 1:44:57
  SPEAKER_09: No.
• 1:44:58
  SPEAKER_09: A hundred All right.
• 1:45:06
  SPEAKER_09: I can read that if I just put on the glasses, 'cause I fifty six point oh five, so it's a hundred and twelve point one percent.
• 1:45:21
  SPEAKER_09: Wow.
• 1:45:26
  SPEAKER_09: It comes up.
• 1:45:27
  SPEAKER_09: Oh, there is something there.
• 1:45:28
  SPEAKER_09: All right, forty percent whiskey aged eleven years.
• 1:45:41
  SPEAKER_09: I want to say it says thirty-five, but it's gold.
• 1:45:46
  SPEAKER_09: God, it's just crazy.
• 1:45:48
  SPEAKER_09: All right, here we go.
• 1:45:53
  SPEAKER_09: Forty-nine percent thirty eleven years, thirty-three percent twelve, and eighteen percent fourteen.
• 1:46:02
  SPEAKER_09: Wow.
• 1:46:04
  SPEAKER_09: Eleven, twelve, and fourteen-year-old whiskey.
• 1:46:13
  SPEAKER_09: Alright, that's gonna do it for me, guys.
• 1:46:16
  SPEAKER_09: Fantastic festival, great review.
• 1:46:19
  SPEAKER_09: Thanks everybody.
• 1:46:20
  SPEAKER_09: I'll throw it out to I don't got much time because I took so long.
• 1:46:25
  SPEAKER_09: But remember, we're the Scotchy Bourbon boys, and I will throw it out on on you or Facebook in a couple minutes.
• 1:46:35
  SPEAKER_09: But remember, we're the Scotchy Bourbon Boys, www.scotchybourbonboys.com for everything you need.
• 1:46:42
  SPEAKER_09: We made 250 bourbon balls, and we got it, we got enough to keep making it, and we're playing and I got enough whiskey now to replace it, but I don't know what the next one's gonna be, but it will be it's gonna be a fun, a fun Christmas time.
• 1:47:00
  SPEAKER_09: Look for those online also.
• 1:47:03
  SPEAKER_09: And then also remember we're on Facebook, Instagram, YouTube, and X, along with the Scotchy Bourbon Boys on Apple, iHeart and Spotify.
• 1:47:12
  SPEAKER_09: But no matter how you listen to us or watch us, make sure you leave good feedback on become a member.
• 1:47:22
  SPEAKER_09: Is getting lonely up on the top shelf, so someone needs to join them, and then ways to get stuff uh on so that we recognize you is through super chats.
• 1:47:35
  SPEAKER_09: So remember that.
• 1:47:37
  SPEAKER_09: But as always, remember good bourbon equals good times and good friends.
• 1:47:43
  SPEAKER_09: Nash never gets that right.
• 1:47:45
  SPEAKER_09: Make sure you don't drink and drive, drink responsibly, and live your life uncut and unfiltered, and AI is going to take us out, and we'll see.