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Unraveling the Legacy and Flavors of Baker's Bourbon · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's Alchemist of the Black Forest.
• 1:08
  Speaker 1: So I'm tuning in here today to tell you all about the One Piece at a Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling, and the intense geekery that goes into that process, then check out the One Piece at a Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 1:33
  Speaker 1: We'll be right back.
• 1:34
  Speaker 1: We give it a while.
• 1:35
  Speaker 1: There's shows fun to watch.
• 1:35
  Speaker 2: We love what we do.
• 2:04
  Speaker 2: We're drinking every brew the band is awesome.
• 2:06
  Speaker 3: She's a couple telling the truth.
• 2:09
  Speaker 2: Gather the scotchy burring boys Raising the hell.
• 2:14
  Speaker 2: We're making some noise.
• 2:16
  Speaker 2: Gather the scotchy burring boys.
• 2:20
  Speaker 2: We're here to have fun.
• 2:29
  Speaker 2: We hope you enjoy.
• 2:29
  Speaker 2: We're here to have fun, yeah, yeah.
• 2:52
  Speaker 4: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:53
  Speaker 4: Tiny is in the house tonight.
• 2:54
  Speaker 4: Super Nash might join us a little bit later, but at the moment it is just me, me, myself and I, and so tonight we are going to be talking Baker's Bourbon.
• 3:07
  Speaker 4: One real cool thing I got to say is that on YouTube we have one of our followers from and his is just ex, but he is from South Africa.
• 3:17
  Speaker 4: And then also we have someone it looks like from Russia listening, and then also we have someone it looks like from russia listening.
• 3:25
  Speaker 4: Uh, not able to translate that comment, but thank you so much for listening to the scotchy bourbon boys and talking about bourbon whiskeys and everything like that.
• 3:32
  Speaker 4: Uh, just so you know, if you hear anything in the background, know that it's a wild fest upstairs in my house.
• 3:38
  Speaker 4: Um, there are a bunch of kids up there, uh, that their mother's going to be coming to pick them up, so it's going to be commotional.
• 3:46
  Speaker 4: But we are going to plow through this tonight and we'll just get right at it.
• 3:51
  Speaker 4: So, wwwscotchiebourbonboyscom for everything scotchy bourbon boys.
• 3:56
  Speaker 4: And then also, uh, remember to follow us on facebook, instagram, YouTube and X, but right now we are live on YouTube and Facebook, so if you're watching and you have questions or comments, please feel free.
• 4:11
  Speaker 4: I'm monitoring both as we go about our business.
• 4:14
  Speaker 4: And then also, hey, rocky, what's up?
• 4:19
  Speaker 4: Man, we're just talking bakers.
• 4:21
  Speaker 4: So I want to do that, uh, if I, and also I might be a little distracted from time to time, but also know that, uh, these, that that we are on all the all the podcast formats, everyone but mainly apple, iheart.
• 4:40
  Speaker 4: Uh, also also Pandora, spotify it's just crazy If you listen on it Deezer, comfort, and it's just unbelievable how much we're on the Internet.
• 4:59
  Speaker 4: So, like I said, if you hear voices in the background, just ignore them, it's all there.
• 5:06
  Speaker 4: I've got five of my grandkids upstairs running around like maniacs and there's nothing my wife can do about it.
• 5:13
  Speaker 4: So, um, they're, they're from any from five to nine.
• 5:19
  Speaker 4: So it's um, they, you know we're're.
• 5:22
  Speaker 4: They're going to be good to some extent, but another extent they won't be able to hold, hold themselves at into anything.
• 5:31
  Speaker 4: So, um, but getting to that, uh, welcome.
• 5:35
  Speaker 4: Uh, like I said, any questions or comments?
• 5:37
  Speaker 4: Uh, I see that walkers uh joined us and matt lies in and bill johnson great to have you all listening.
• 5:42
  Speaker 4: Haven't seen jamie tonight, but you, I see that Walker's joined us and Matt Lyson and Bill Johnson Great to have you all listening.
• 5:45
  Speaker 4: Haven't seen Jamie tonight, but you know, everybody can't make everything.
• 5:49
  Speaker 4: The main person that's always here is me.
• 5:51
  Speaker 4: Pretty much recovered.
• 5:55
  Speaker 4: Hand is doing really well, the wrist and everything.
• 5:59
  Speaker 4: A little bit of pain here and there Teeth.
• 6:02
  Speaker 4: Today's the first day I have been free of pain.
• 6:08
  Speaker 4: Like it's been two weeks.
• 6:14
  Speaker 4: I had it done two weeks ago on Thursday, and it's the first time that I'm pretty much feeling I didn't have to take any Advil.
• 6:23
  Speaker 4: Today, the Advil will actually work for like 15 hours because it takes down the swelling.
• 6:29
  Speaker 4: It's not about the pain, it's about the swelling.
• 6:31
  Speaker 4: All right, so who's game?
• 6:36
  Speaker 4: So I will give you a personal story on what Bakers, how Bakers, what it means to me.
• 6:43
  Speaker 4: Uh, initially, uh, booker's was my initial uh hunt.
• 6:50
  Speaker 4: But it's funny because, uh, booker's, once I was able to get my first bottle I believe it was kitchen table, um Baker's was there and there was um.
• 7:03
  Speaker 4: I know for a fact that early on, uh in the nineties, uh, I drank some knob Creek.
• 7:10
  Speaker 4: Uh, because I was in advertising and we worked on a campaign for Jim beam incorporated in the nineties and, um, one of the things we did, uh, a couple ads forob Creek.
• 7:24
  Speaker 4: So we worked on it and I ended up getting a bottle of it and I drank it.
• 7:27
  Speaker 4: 120 proof was pretty strong for me in the 90s Didn't realize quite what it was.
• 7:36
  Speaker 4: And then, over the years, and when I got into this once I found I started getting into bourbon a little bit, it was EH Taylor and Basil Hayden.
• 7:44
  Speaker 4: You know, everybody knows that Basil Hayden was a bridge bourbon and, honestly, it was partially a bridge bourbon for me.
• 7:57
  Speaker 4: So.
• 7:59
  Speaker 4: But once I started drinking bourbon I had a bottle of Baker's and it was this bottle of Baker's and so if anybody knew to bourbon, baker's was not always a single barrel, it was 107 proof.
• 8:16
  Speaker 4: And I'm going to read this real quick because I have one of the original bottles before they changed it to the single barrel a couple of years ago, and I will use my that is weird Flashlight.
• 8:33
  Speaker 4: There we go.
• 8:34
  Speaker 4: So if you look at the back of this, the original small batch bourbon collection, remember seven years old, 750 sour mash whiskey, batch number B-90.001.
• 8:52
  Speaker 4: Now Kentucky straight bourbon whiskey.
• 8:55
  Speaker 4: My bourbon follows our Beam family tradition of putting our best secrets inside the bottle, not here on the label.
• 9:03
  Speaker 4: I've distilled six generations of bourbon skill into this.
• 9:08
  Speaker 4: I've distilled six generations of bourbon skill into this bottle.
• 9:13
  Speaker 4: That's a lot of secrets.
• 9:15
  Speaker 4: Please savor its smooth flavor over ice with a splash of water or however you take your bourbon baker bean 107 proof.
• 9:27
  Speaker 4: Kentucky straight bourbon whiskey.
• 9:28
  Speaker 4: This was a blend of bourbons.
• 9:32
  Speaker 4: Um so uh.
• 9:35
  Speaker 4: The one thing about bakers is I'm gonna put this back up, let's get that back up, all right.
• 9:42
  Speaker 4: The one thing about Baker's 7 and how it was it was 107 proof, consistently and I'm going to taste a little bit here, I'm going to put two in and it was 107 proof.
• 9:57
  Speaker 4: Now, age statement no, age seven statement.
• 10:06
  Speaker 4: No, age seven years.
• 10:07
  Speaker 4: Yes, okay, so there was an age statement on it, so it was seven years, 107 proof.
• 10:11
  Speaker 4: Took a little bit in there.
• 10:13
  Speaker 4: Now Baker 7 right now, this particular bottle has on the neck this is now a single barrel burp, and a single barrel means one barrel poured in to each batch and then that's what it is.
• 10:34
  Speaker 4: There's nothing mixed about it.
• 10:36
  Speaker 4: Now it is proofed down because this is 107 proof that there's just.
• 10:43
  Speaker 4: It's just the way it is.
• 10:44
  Speaker 4: So when they put it in, they put the single barrel in and proof it to 107.
• 10:48
  Speaker 4: However many bottles they get is what they get from each batch, so you're always getting a single barrel, like you do now.
• 10:55
  Speaker 4: This one was distilled in 2012 and it is eight years, eight months, so it's not.
• 11:04
  Speaker 4: It's so.
• 11:08
  Speaker 4: All of these are going to be at least seven years, but this particular one I picked up is eight years.
• 11:14
  Speaker 4: So that's kind of cool, right.
• 11:16
  Speaker 4: So it's on its own merit.
• 11:17
  Speaker 4: This baker's is on its own merit.
• 11:19
  Speaker 4: This Baker's is on its own merit.
• 11:21
  Speaker 4: So now let's see what it says on this one.
• 11:26
  Speaker 4: What did Baker say once?
• 11:28
  Speaker 4: They changed it, because I got to meet Baker and let's see what he said.
• 11:34
  Speaker 4: Let's go back to here again.
• 11:37
  Speaker 4: I'll put that back up, I'll slide that down, turn on the thing and let's see if I go.
• 11:47
  Speaker 4: All right, it says I spent a good deal of my life up at the Claremont Kentucky distillery.
• 11:53
  Speaker 4: For a time I even lived in a house right there on the grounds.
• 11:58
  Speaker 4: If you go there, baker's house is right there.
• 12:01
  Speaker 4: It's their offices right now.
• 12:03
  Speaker 4: This land has been home to Jim Beam spirits for nearly a hundred years Now.
• 12:10
  Speaker 4: We make our special small batch bourbons here too, carrying on the legacy of fine handmade bourbon that's been a part of this family for seven generations.
• 12:23
  Speaker 4: I'm proud to have my name on a piece of that legacy a single barrel bourbon, good enough to drink, neat, and it's signed Baker Bean.
• 12:36
  Speaker 4: So that's really kind of cool.
• 12:38
  Speaker 4: I love that aspect of what it is.
• 12:42
  Speaker 4: So that's the two of them and that's what's the difference.
• 12:51
  Speaker 4: So my wife and me initially I was drinking a lot of Taylor at the time, but we bought this bottle and she absolutely loved it.
• 13:04
  Speaker 4: Oh my god, did I really mix the two?
• 13:10
  Speaker 4: Oh, yeah, everybody.
• 13:12
  Speaker 4: So I'll put a little bit more of the seven.
• 13:14
  Speaker 4: Oh my god, wow, I mixed them.
• 13:19
  Speaker 4: I gotta get okay.
• 13:20
  Speaker 4: So I blended them, so them.
• 13:22
  Speaker 4: So that's kind of cool.
• 13:23
  Speaker 4: It's something that you could do.
• 13:25
  Speaker 4: I wasn't on purpose doing that, but I'm going to pull my.
• 13:30
  Speaker 4: I'm going to pull my Staven Thief Society Glencairn out, which I can have.
• 13:40
  Speaker 4: I'll do that, and I'm going to put a little bit of this single barrel in now, because, wow, how often do you do that?
• 14:33
  Speaker 4: That was an epic fail.
• 14:36
  Speaker 4: So let's see what they taste like and let's see if one's better than the other, if it blends, all right.
• 14:45
  Speaker 4: So this is, this is.
• 14:49
  Speaker 4: I just can't believe I have that much bourbon on the ground right there.
• 14:52
  Speaker 4: Oh, that's an epic feel of itself.
• 14:59
  Speaker 4: Um, everybody kind of backed off on the.
• 15:06
  Speaker 4: All right, I got my bar towel and that's up, okay.
• 15:14
  Speaker 4: So this is the regular old Single barrel.
• 15:34
  Speaker 4: Wow wow, palate shock.
• 15:41
  Speaker 4: They're drinking big.
• 15:44
  Speaker 4: Both of them have huge mouth and folks.
• 15:48
  Speaker 4: I want to say that I got covid and that was obviously long covid in 2021 it was october of 2021 and it took out my taste and smell.
• 16:03
  Speaker 4: The first thing I was able to taste and smell again was whiskey, because I forced myself to, but it was a good month before I felt that I had my senses back, but with some things I never got any of the senses back.
• 16:18
  Speaker 4: Well, after getting my wisdom teeth pulled this past two weeks ago, all of a sudden this week two weeks ago, all of a sudden this week, all the smells that weren't smelling the way they used to smell started smelling the way they used to smell, and all the tastes.
• 16:36
  Speaker 4: Now the one thing I haven't tried is soda, because soda was by far the worst.
• 16:43
  Speaker 4: I don't drink soda anymore because of the taste of it.
• 16:47
  Speaker 4: After COVID, it just didn't come back the same.
• 16:50
  Speaker 4: It tasted too sweet, burnt.
• 16:52
  Speaker 4: It just didn't have a good taste.
• 16:55
  Speaker 4: It almost tasted like it was diet or something.
• 16:57
  Speaker 4: So I left soda alone, because just tonight, my taste buds on what this is.
• 17:04
  Speaker 4: It's almost like I'm just starting to drink.
• 17:06
  Speaker 4: It was just so powerful.
• 17:08
  Speaker 4: There was so much there.
• 17:16
  Speaker 4: What I love about bakers is everything that it's a bean product and you, on the front palate to just right before you swallow this.
• 17:28
  Speaker 4: It's got a booker's Jim Beam flavor the peanuts, the nuts, that nutty, but then it's so sweet.
• 17:36
  Speaker 4: There's a sweetness to it that most Jim Beam products don't have and it slides, as slides, down your throat.
• 17:46
  Speaker 4: It doesn't just, it forms a slickery, oily mouthfeel and then just slippery, just slippery, it just slips right down.
• 18:00
  Speaker 4: So they drink way more Big Body than 107.
• 18:12
  Speaker 4: Proof that is a delicious bourbon.
• 18:16
  Speaker 4: I think they bold there is not much difference between the two.
• 18:30
  Speaker 4: There is not much difference between the two.
• 18:32
  Speaker 4: Let's see what happened on the blend.
• 18:46
  Speaker 4: That's a little sweeter.
• 18:50
  Speaker 4: Oh, that's a little sweeter.
• 18:51
  Speaker 4: Oh, that's really good.
• 18:52
  Speaker 4: I really really like um bakers.
• 18:59
  Speaker 4: There's no doubt about it.
• 19:00
  Speaker 4: Um, it's one of my go-tos and always has been.
• 19:07
  Speaker 4: What's that?
• 19:09
  Speaker 4: Did we lose the microphone?
• 19:12
  Speaker 4: All right, I hope we didn't lose the microphone.
• 19:17
  Speaker 4: I might have to go get the other microphone, but if we did, let's just see.
• 19:22
  Speaker 2: I'm going to see.
• 19:23
  Speaker 4: Did we Nope, I did it.
• 19:28
  Speaker 4: Okay, turn that back down.
• 19:29
  Speaker 4: Down, the microphone's working.
• 19:30
  Speaker 4: It flashed.
• 19:32
  Speaker 4: If it flashes red, that means it's dying, which I might have to pull over the other microphone, but we'll see.
• 19:41
  Speaker 4: Um, really, really kind of good.
• 19:46
  Speaker 4: So that's the evolution, really, really kind of good.
• 19:54
  Speaker 4: So that's the evolution of Baker's over the last couple years.
• 19:59
  Speaker 4: It started out as a really good blend of all the.
• 20:12
  Speaker 4: You know it's not a, it's more of a batch, a mixture of certain amount of barrels that they would put out, and Baker's wasn't always on the shelf.
• 20:15
  Speaker 4: It sold out and they made different batches, but it was more readily available and cheaper than Booker's.
• 20:21
  Speaker 4: So let me go grab the other microphone, for right now there's no need, because I'm losing that one.
• 20:28
  Speaker 4: Hopefully I don't lose this one.
• 20:32
  Speaker 2: This one's going fine, all right.
• 20:37
  Speaker 4: I'll throw this one here and put this one back on.
• 20:43
  Speaker 4: I'm going to put this on the long one in case.
• 20:49
  Speaker 4: Let's put that over there, in case this one dies, everybody should be able to hear me.
• 20:56
  Speaker 4: Nash did not make it tonight and we're doing good, so all right.
• 21:07
  Speaker 4: So, bakers, I'm real happy with Love, the fact that the single barrel comes out.
• 21:12
  Speaker 4: One of the cool things about the single barrel is that there's an age statement on All.
• 21:22
  Speaker 4: Right, I shouldn't be fooling around with that, but I just did.
• 21:25
  Speaker 4: There's an age statement on the neck, so you can get eight-year-old, seven-year-old bakers single barrels.
• 21:32
  Speaker 4: So that's really kind of a cool thing, right?
• 21:35
  Speaker 4: So when I'm putting these two up side by side, side by side, realistically, seriously, almost no difference.
• 21:56
  Speaker 4: I'm not getting a recognizable difference between the two.
• 22:05
  Speaker 4: Why would you think, lewis, that I was in a dungeon?
• 22:10
  Speaker 4: I am not in a dungeon.
• 22:12
  Speaker 4: I'm in my podcast studio and there is an awful lot of bourbon surrounding me, but alright, so the bakers hey.
• 22:26
  Speaker 4: Walker.
• 22:26
  Speaker 4: Hey, walker says blends should still be special, as they say.
• 22:35
  Speaker 4: Well, the blend.
• 22:37
  Speaker 4: Obviously they were trying to match what the barrels tasted like um, because that is really really good bourbon.
• 22:44
  Speaker 4: Oh, are you talking about the one where I by accident mixed the two?
• 22:47
  Speaker 4: The two, the older bakers and the newer eight year, are really close, almost no, disconcerting.
• 23:08
  Speaker 4: But the blend that where I accidentally mixed the two while I was pouring this which is beyond me.
• 23:15
  Speaker 4: I don't usually do that, but I did that honestly takes it to another freaking.
• 23:26
  Speaker 4: It's sweeter, even though the other two don't have that sweetness.
• 23:31
  Speaker 4: So, once again, that's kind of how blending works.
• 23:35
  Speaker 4: You pull out flavors that aren't always.
• 23:37
  Speaker 4: It changes when you mix two things together.
• 23:40
  Speaker 4: All right, so we're going along.
• 23:43
  Speaker 4: We got bakers, we got baker seven, and then the replacement and you're like okay's, fine, that's kind of cool.
• 23:53
  Speaker 4: What are they going to do next?
• 23:55
  Speaker 4: And what they did next was freaking, phenomenal.
• 24:00
  Speaker 4: They came out with Baker's 13.
• 24:08
  Speaker 4: Now, like I said, I have another bottle that I have put up.
• 24:10
  Speaker 4: It's in the first batches of Baker's.
• 24:11
  Speaker 4: I've got the box for it.
• 24:13
  Speaker 4: It's in that box, but I also bought one to drink and this is mine to drink.
• 24:19
  Speaker 4: I was able to pick them up at the kentucky bourbon festival.
• 24:22
  Speaker 4: And baker's 13 is a whole different game, in my opinion, and so let's uh check out what that bottle has to say Baker Beam.
• 24:39
  Speaker 4: I do have some information on Baker.
• 24:43
  Speaker 4: Baker is Parker's grandson, parker Beam's grandson.
• 24:48
  Speaker 4: His father is Carl, and so Parker had Earl and Carl is Carl, and so Parker had Earl and Carl, and then Carl had David and Mark.
• 25:00
  Speaker 4: Let's see Jeremiah, jer Mildred and Margaret, and Jim Mildred and Jeremiah did not have any kids and Margaret had Booker no, so Booker no was Jim Beam's grandson, and Fred no is his great-grandson.
• 25:38
  Speaker 4: So there you go, so Jim Beam's great-grandson.
• 25:44
  Speaker 4: No actually Booker.
• 25:45
  Speaker 4: Yeah yeah, booker was Jim Beam's grandson.
• 25:48
  Speaker 4: So that's so, parker, who was Jim Beam's brother.
• 25:55
  Speaker 4: They both Park Beam.
• 26:00
  Speaker 4: Yeah, park Beam was not Parker, but Park Beam and Baker was brothers.
• 26:08
  Speaker 4: No, baker was cousins to.
• 26:10
  Speaker 4: So Carl had Baker and Earl had Parker, carl had Baker and David and Earl had Parker.
• 26:16
  Speaker 4: Wondering where David is, I've never, ever looked into that.
• 26:20
  Speaker 4: So there's where you know where Baker comes into it.
• 26:27
  Speaker 4: While Baker became irreplaceable at Jim Beam, booker was hard at work in Boston, kentucky, on a top-secret project, the Small Batch Collection, one of the first premium bourbons Booker would make.
• 26:39
  Speaker 4: In this collection, baker's was for his favorite cousin.
• 26:43
  Speaker 4: There you go.
• 26:44
  Speaker 4: That's really kind of cool.
• 26:45
  Speaker 4: Baker Beam was born with bourbon in his blood and raised on the grounds of the Jim.
• 26:52
  Speaker 4: Beam Distillery in Claremont, kentucky, where he began his career.
• 26:53
  Speaker 4: Baker started working at night as a night watchman during high school and did every job imaginable before working his way up to becoming Jim Beam's distiller.
• 27:03
  Speaker 4: Never one for the spotlight, baker was more comfortable with a wrench and a flashlight, doing whatever it took to keep the bourbon flowing.
• 27:11
  Speaker 4: While he retired after 38 years, he knew every spare inch of the beam distillery, like the back of his hardworking hands.
• 27:20
  Speaker 4: All right, so we come out with 13 and let's just check that out.
• 27:24
  Speaker 4: All right, here we go.
• 27:28
  Speaker 4: What they say about this?
• 27:29
  Speaker 4: Let's see, it's a soup.
• 27:33
  Speaker 4: Okay, I spent a good deal of my life at the Claremont Kentucky Distillery.
• 27:38
  Speaker 4: For a time I even lived in a house right there on the grounds.
• 27:44
  Speaker 4: This land has been a home to Jim Beam Spirits for nearly 100 years the legacy of fine handmade spirits that has been a part of this family for six generations.
• 28:00
  Speaker 4: That's the same as what's on there.
• 28:02
  Speaker 4: So the 13-year-old gets the same thing for Baker's, no, anything extra, and it's 13 years old.
• 28:13
  Speaker 4: Kentucky Straight Bourbon Whiskey and it's a 107 proof single barrel.
• 28:17
  Speaker 4: Again, you know, there you go.
• 28:22
  Speaker 4: Now this one's a single barrel, 107 proof, but there's no age statement on it.
• 28:28
  Speaker 4: We know it's 13 years is the age statement, but we don't have like we do the barrel and the bottle, like we do in the 7.
• 28:38
  Speaker 4: So it's a little bit different, but it is 13 years old, which is really kind of cool.
• 28:44
  Speaker 4: I'm going to put that in a separate one and then I'm going to put that up against the other ones, because the other ones are really doing they deliver there we go, go, little bit of 13, don't want to have too much, I do love.
• 29:06
  Speaker 4: So Eric out of Australia he says he loves Baker's needs to go grab another 8 year, 10 month bottle.
• 29:12
  Speaker 4: But cheers, cheers to Eric.
• 29:15
  Speaker 4: Yes, see, special Ed Blay.
• 29:18
  Speaker 4: Ed Blay would be proud of the accidental blood Locker.
• 29:25
  Speaker 4: You've seen them all.
• 29:26
  Speaker 4: You've seen all the podcasts.
• 29:27
  Speaker 4: I was talking to Ed today.
• 29:29
  Speaker 4: He's got some stuff in the works up in Michigan, where he's at right now.
• 29:33
  Speaker 4: All right, oh, let's get back to YouTube monitoring.
• 29:41
  Speaker 4: Thanks, lewis, for your comments.
• 29:44
  Speaker 4: So, yorgosol, if you have a question, let me know.
• 29:51
  Speaker 4: Just let me know.
• 29:52
  Speaker 4: That's all you got to do.
• 29:53
  Speaker 4: I'll look for it and just write it, right there and we'll see what it is.
• 29:58
  Speaker 4: I hope it's a legit whiskey question, but all right, so we're getting on to the third team.
• 30:06
  Speaker 4: I'm gonna nose that up against the seven and there's a lot of caramel on the seven and this is almost like a.
• 30:18
  Speaker 4: There's a little bit of caramel, but I'm getting fresh apples.
• 30:24
  Speaker 4: It's just really weird.
• 30:26
  Speaker 4: Let's see, I get that.
• 30:29
  Speaker 4: On the blend too, I'm getting that apple.
• 30:31
  Speaker 4: Let's see what's happening Now that caramel is rich in the seven-year-old and in the blend.
• 30:43
  Speaker 4: All right, here we go big bold.
• 31:02
  Speaker 4: Which one, dario?
• 31:03
  Speaker 4: The 13?
• 31:04
  Speaker 4: Or the 7, or the old 7?
• 31:06
  Speaker 4: We goters and the single barrel are pretty damn close.
• 31:10
  Speaker 4: It's the pond again.
• 31:24
  Speaker 4: I'll be sure to bring a bottle and leave it with you.
• 31:27
  Speaker 4: Which one?
• 31:34
  Speaker 4: Which one, walker, are you talking about?
• 31:36
  Speaker 4: Oh, can't find the 13, but I'm sure it'll be okay.
• 31:39
  Speaker 4: There you go.
• 31:40
  Speaker 4: That's really cool.
• 31:43
  Speaker 4: Walker the 13 is.
• 31:48
  Speaker 4: There's a little bit, I would say wow it's a little bit smoother at 13.
• 32:10
  Speaker 4: The harshness, let's see.
• 32:14
  Speaker 4: And then that huh.
• 32:30
  Speaker 4: So there is a complexity on the 13.
• 32:39
  Speaker 4: That's crazy, but because Baker's is such a big-bodied bourbon, okay.
• 32:52
  Speaker 4: So on all of them.
• 32:54
  Speaker 4: If I'm going to barrel bash, I got to say that the body of all three would get a boat up.
• 33:05
  Speaker 4: So there's no doubt about it.
• 33:10
  Speaker 4: Now you pick up a little bit more char on the 13, a little bit more, oh, but not too much.
• 33:16
  Speaker 4: And then you pick up a little bit more char on the 13.
• 33:17
  Speaker 4: A little bit more oat, but not too much.
• 33:17
  Speaker 4: And then you pick up like a burnt caramel.
• 33:20
  Speaker 4: Let me see they all slide down.
• 33:35
  Speaker 4: The finish on the 13 is unfreaking, believable.
• 33:38
  Speaker 4: Still going, still going.
• 33:45
  Speaker 4: I mean, all of these bourbons deliver in their own way, but their strength is their body.
• 33:53
  Speaker 4: The flavor is so bold and so big I don't know what to say.
• 33:59
  Speaker 4: I'm waiting for your question.
• 34:01
  Speaker 4: V Gardasil, feel free to ask that.
• 34:11
  Speaker 4: James Harden, big fan of both the 7 and the 13, never had the blend.
• 34:16
  Speaker 4: Okay, so the 7 is was before the 7.
• 34:22
  Speaker 4: So you're looking at the two bottles.
• 34:24
  Speaker 4: This was baker's when I first started drinking baker's and it's not a blend, it's just um, a multiple barrel batch.
• 34:32
  Speaker 4: This is a single barrel that they changed it to.
• 34:36
  Speaker 4: The two are almost indiscernible.
• 34:39
  Speaker 4: The blend is uh.
• 34:41
  Speaker 4: Earlier I made a mistake.
• 34:43
  Speaker 4: I started off, you know, and your last name is hardened.
• 34:49
  Speaker 4: Is there anything uh to uh relationship?
• 34:53
  Speaker 4: Oh well, you spell it with an E-N and Hardin's Creek is with an I-N.
• 34:58
  Speaker 4: I was just.
• 34:59
  Speaker 4: You know, that's a cool name to have they named a bourbon speech-wise after you.
• 35:05
  Speaker 4: And your first name is James.
• 35:08
  Speaker 4: I mean, what more can you ask for?
• 35:11
  Speaker 4: Are you out of Kentucky, is the question.
• 35:13
  Speaker 4: Can you ask for?
• 35:13
  Speaker 4: Are you out of Kentucky is the question.
• 35:15
  Speaker 4: But the blend is my mistake, because when I was pouring, thinking I was pouring two separate glasses, I decided to blend the 7 with the 7.
• 35:24
  Speaker 4: And that's what.
• 35:26
  Speaker 4: That is right here.
• 35:31
  Speaker 4: Yes, it definitely has the peanut aspect of it.
• 35:36
  Speaker 4: Where it differentiates, eric, in my opinion, is right before it hits the back of your throat, the sweetness, whether it's a brown sugar or just the sugary sweet taste of that or caramel.
• 35:58
  Speaker 4: The caramel comes after, but that sweetness that exists isn't something that a bookers is always picking up or anything.
• 36:08
  Speaker 4: It's its own kind of blend and the sweetness seems to slide down your throat Like the.
• 36:16
  Speaker 4: The first part makes an oily mouth feel that when the sorry, when the sugary, caramely sweetness hits it then just slides down your throat into your stomach, it's got a great hug.
• 36:35
  Speaker 4: So if we were to do this, taste the nose.
• 36:44
  Speaker 4: Let me see the nose, that's really good.
• 36:52
  Speaker 4: I.
• 36:52
  Speaker 4: I mean you're dealing with beautiful, I mean it's everybody forgets about bakers.
• 37:00
  Speaker 4: Bakers is damn good.
• 37:03
  Speaker 4: But then they took it to the 13th, so that's once again.
• 37:07
  Speaker 4: I'll hit that.
• 37:30
  Speaker 4: The difference is the 7, the finish finishes caramely and it's not as long where the.
• 37:43
  Speaker 4: The 13 finishes Caramel, apple and the finish doesn't stop and that's what you get for having six more years in the barrel.
• 38:10
  Speaker 4: It must be interesting to see how you're picking seven and eight year old barrels and then you go this one's ready, this one's ready.
• 38:29
  Speaker 4: This one's ready.
• 38:29
  Speaker 4: Well, let's leave that one in there for six more years.
• 38:32
  Speaker 4: It's kind of like at jim beam, they've been around.
• 38:37
  Speaker 4: This is, you know, freddy's, the eighth generation distiller.
• 38:40
  Speaker 4: Um, the ninth generation distiller, hopefully, booker, he's, yeah, I think he's gonna be six.
• 38:48
  Speaker 4: Um, it's really kind of cool.
• 38:53
  Speaker 4: It's, uh, you, yeah, caramelized brown sugar, sea sweetness uh-huh, love it.
• 39:01
  Speaker 4: Need another bottle, james, out of indiana, but have some family over in kentucky.
• 39:07
  Speaker 4: Well, james, know that our French Lick Pick, the last pick with Alan Bishop before he left, the spirits of French Lick is going to be.
• 39:18
  Speaker 4: We're going to be in Indiana picking that up on August 24th and having a pickup party at the distillery.
• 39:27
  Speaker 4: So if you live anywhere in that area, we're going to be there for a while.
• 39:33
  Speaker 4: We're going to be at Beck's Mill for a little bit to see Alan, because he's going to be there on that Saturday doing a mashing, and then we also are going to be spending the night over at the old homestead.
• 39:50
  Speaker 4: So it would be great to be able to see you there.
• 39:52
  Speaker 4: Um, you know, gorsul did not ever ask his question or her question.
• 40:05
  Speaker 4: So, anyways, it seems like everybody that was listening or watching tonight really straight across the board.
• 40:21
  Speaker 4: I can't say any of these are bad.
• 40:25
  Speaker 4: The cool part about it is is when I started drinking bakers, it was the first bourbon that blew my mind and it became my wife's favorite.
• 40:39
  Speaker 4: I believe this bottle right here that I picked up after the single barrels were being released.
• 40:45
  Speaker 4: I picked one of these up.
• 40:46
  Speaker 4: This was the fifth bourbon that we had, the fifth baker that had purchased.
• 40:53
  Speaker 4: I have another single barrel seven year and this eight year plus I've got this 13 year plus another, and it's it's I mean, it's readily available, um for a normal bourbon drinker, in my opinion, because when you're gonna be ready to be finished and you're like, well, I need another bottle, and you go start looking, it's going to be there at one point before that bottle's finished, you'll get another bottle.
• 41:19
  Speaker 4: And that's one nice thing about bakers they keep it on this.
• 41:22
  Speaker 4: Now bakers 13 uh should be hitting again.
• 41:25
  Speaker 4: Hopefully there's even a bakers 15 or 7, whatever.
• 41:28
  Speaker 4: Um, I just look forward to the series, because initially there was this and then there was that and and this, so you know it's the evolution of it.
• 41:40
  Speaker 4: Uh, I would say once again, I'm gonna do it straight up against each other.
• 41:46
  Speaker 4: The single barrel, not the single barrel, the batch Carmeline, beautiful, all 107.
• 42:08
  Speaker 4: Decent, decent, decent.
• 42:12
  Speaker 4: And then the 13.
• 42:17
  Speaker 4: All right, blitz barrel, bash them All right, nose Been in here a while.
• 42:29
  Speaker 4: Caramel, a lot of caramel, a little bit of fresh apple.
• 42:40
  Speaker 4: I don't get much wood or anything like that.
• 42:54
  Speaker 4: So, on the nose, the Scotchy Bourbon Boys barrel bashing rating system is up to.
• 43:00
  Speaker 4: The way it works is there's four categories.
• 43:02
  Speaker 4: Two categories can be five and two categories are fours for a total of 18.
• 43:09
  Speaker 4: Can be five and two categories are fours for a total of 18.
• 43:15
  Speaker 4: The two categories are taste, no are body and nose aroma.
• 43:22
  Speaker 4: Those two categories you can give up to a four, and then taste and finish, you can give up to a five.
• 43:29
  Speaker 4: But if there's an exceptional category you can give it a butt up up for an extra point.
• 43:35
  Speaker 4: So the most perfect, excellent bourbon ever can be a 19 of 18.
• 43:40
  Speaker 4: So I will say the seven, the, the nose on it, I'm going to give a 3 and I will also, well, I'm going to give the nose on the 7, a 3 and I'm going to give the nose on the 7, single barrel, a 2.
• 44:10
  Speaker 4: There is a different, more caramelly nose the 13.
• 44:37
  Speaker 4: The nose gets a 3-2.
• 44:38
  Speaker 4: It's a little bit more complex.
• 44:39
  Speaker 4: Body four for all of them with the but up up Four for all of them With a ba-da-ba.
• 44:54
  Speaker 4: All right Taste.
• 44:55
  Speaker 4: Let's do it again.
• 44:57
  Speaker 4: Let's see if I can get a discerning taste from Very little Caramel-y rich.
• 45:17
  Speaker 4: Oh, picked up a little milk chocolate there.
• 45:25
  Speaker 4: I'm just putting a little folks, just not much at all.
• 45:39
  Speaker 4: Yes, james, yes, we have a brand new launching of the Lillian Sinclair.
• 45:46
  Speaker 4: Those will be there, available for purchase.
• 45:51
  Speaker 4: You can either pay cash or Venmo.
• 45:54
  Speaker 4: And then also our William Dalton second pick, which will be there too.
• 46:03
  Speaker 4: A little bit this time taste-wise, taste wise they both get fours.
• 46:58
  Speaker 4: Now the 13.
• 46:59
  Speaker 4: 13 pulls a 5.
• 47:00
  Speaker 4: Now finish, they get 4's and the 13 gets a five.
• 47:14
  Speaker 4: So the 13 year pulls in a three for a nose body it gets a badup up and then pulls in 2, 5's for a total of 18.
• 47:36
  Speaker 4: The 7 year single barrel basically pulls a 3 for it's nose.
• 47:47
  Speaker 4: Actually it pulled a 2 for the nose and then a but up up for 5, which gives it 7.
• 47:57
  Speaker 4: And then it pulls in 2, 4s for a total of 18.
• 48:03
  Speaker 4: I mean 15.
• 48:06
  Speaker 4: And then the 7 year gets one more point, so it gets a 16.
• 48:12
  Speaker 4: So, from the standpoint, the 13 pulls an 18 of 18 for a Scotchy Bourbon Boys rating, the current single barrels right now pulled a 15 out of 18.
• 48:26
  Speaker 4: And the old batch, which has been around for a little bit because of its nose, pulled one more point for a 16 of 18.
• 48:37
  Speaker 4: So, fantastic, bourbon folks, I really, you know, enjoyed all three.
• 48:46
  Speaker 4: I mean you've got the seven, the seven year old, right here.
• 48:51
  Speaker 4: Super awesome bottle.
• 48:52
  Speaker 4: I mean what can you the toppers, this big topper?
• 48:56
  Speaker 4: You look at the bakers on the topper.
• 48:59
  Speaker 4: This makes great um.
• 49:01
  Speaker 4: But if people use toppers you cut.
• 49:04
  Speaker 4: You do that for whatever you can make.
• 49:06
  Speaker 4: Magnets for the refrigerator, you can make christmas ornaments, everything super great topper, nice.
• 49:12
  Speaker 4: Um.
• 49:13
  Speaker 4: No, I want to say it looks like a real cork, but I think it's a.
• 49:18
  Speaker 4: It's a synthetic cork, super.
• 49:20
  Speaker 4: Then the seven year from before is definitely it's a wax seal, like like bookers, and it is a real cork.
• 49:30
  Speaker 4: So that's been around for a little bit.
• 49:34
  Speaker 4: Um, it's seven year but is a small batch made up of a bunch of barrels that very close to, and then you have your 13 year, now theyear.
• 49:46
  Speaker 4: Same topper, it's a synthetic cork, same label, but it's changed it from 7 to 13.
• 49:54
  Speaker 4: It's a single barrel but it doesn't tell you what single barrel or what the actual age is.
• 49:59
  Speaker 4: It just puts the 13-year old age statement.
• 50:02
  Speaker 4: But it brings a complexity that's a little bit above.
• 50:07
  Speaker 4: It takes it from a 16 or a 15 of 18 to an 18 of 18.
• 50:11
  Speaker 4: So there you have it, folks.
• 50:16
  Speaker 4: Anybody any questions?
• 50:18
  Speaker 4: Now's the time, but I think this podcast is in the books Baker's Bourbon from Baker Beam.
• 50:30
  Speaker 4: It was great I got a chance to meet him.
• 50:34
  Speaker 4: It was an honor to just be sitting there talking to him a little bit at the bar with his cousin.
• 50:42
  Speaker 4: His cousin, yeah, I mean it's like it's.
• 50:45
  Speaker 4: Yeah, his cousin Sandy was super and Baker was super.
• 50:52
  Speaker 4: Gave me a little bit of time to talk, hopefully that I could get him on the podcast coming up.
• 50:58
  Speaker 4: But we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 51:02
  Speaker 4: For all things.
• 51:04
  Speaker 4: Scotchy Bourbon Boys, check out that on the web.
• 51:07
  Speaker 4: You can get our Glen Cairns and t-shirts there.
• 51:09
  Speaker 4: We check all the time.
• 51:12
  Speaker 4: And then also, uh, remember to follow us on facebook, instagram, youtube and x?
• 51:19
  Speaker 4: X lately, because I'm liking that platform.
• 51:22
  Speaker 4: Uh, now that they've made it so that it's not so what would you say?
• 51:28
  Speaker 4: Strict?
• 51:29
  Speaker 4: Facebook is still super strict and YouTube is where we're pushing everything.
• 51:35
  Speaker 4: We are in the process of trying to get on Roku.
• 51:39
  Speaker 4: We're on Roku, but I'm not ready yet to kind of figure out where we are on Roku.
• 51:45
  Speaker 4: But if you have Roku TV, check out the Scotchy Bourbon Boys there.
• 51:48
  Speaker 4: That would be great on Roku.
• 51:49
  Speaker 4: But if you have Roku TV, check out the Scotchy Bourbon Boys there, that would be great.
• 51:52
  Speaker 4: And then we are on all the podcast formats Apple, instagram, apple Instagram, whatever.
• 51:58
  Speaker 4: Apple iHeart, spotify, pandora, amazon, deezer Check us out, please.
• 52:10
  Speaker 4: I'm begging people, walker, you go to apple tonight and leave me a good review.
• 52:22
  Speaker 4: We haven't had a good review since 2023.
• 52:24
  Speaker 4: It's 2024.
• 52:26
  Speaker 4: We need a good review.
• 52:27
  Speaker 4: We need to up that 4.1 out of 5.
• 52:29
  Speaker 4: We need to get that up to like 4.7 soon.
• 52:33
  Speaker 4: Check it out, but really that would be very helpful to anybody to leave a nice feedback, tell everybody what you like and what you're listening to.
• 52:48
  Speaker 4: It would be greatly appreciated.
• 52:50
  Speaker 4: So, with that said, let me get my bearings because I've got other stuff up here.
• 52:56
  Speaker 4: Here we go.
• 52:59
  Speaker 4: Yep, I'm getting ready, there we go, and then remember good bourbon equals good friends and good times.
• 53:11
  Speaker 4: Drink responsibly.
• 53:13
  Speaker 4: Don't drink and drive and go out and live your life adventurously.
• 53:20
  Speaker 4: Little Steve-O will take us out.
• 53:36
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 53:41
  Speaker 3: Oh, don't ask why.
• 53:44
  Speaker 3: Oh, don't ask why.
• 53:47
  Speaker 3: Show me the way to the next whiskey bar.
• 53:52
  Speaker 3: Oh, don't ask why.
• 53:55
  Speaker 3: Oh don't ask why.
• 53:58
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 54:06
  Speaker 3: I tell you we must die.
• 54:09
  Speaker 3: I tell you we must die.
• 54:11
  Speaker 3: I tell you, I tell you, I tell you we must die.