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Yellowstone Recollection, Poured With History · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_03: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_03: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_03: The Micelone Reserve Line reflects their story from the start and the bottle to your glass, with unique wheated and rye bourbon, and also rye and wheat whiskeys.
• 1:28
  SPEAKER_03: The Miffelone brand is easy to test.
• 1:31
  SPEAKER_03: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:57
  SPEAKER_03: Tiny here tonight.
• 2:59
  SPEAKER_03: Wow, I didn't do what I'm supposed to do.
• 3:01
  SPEAKER_03: Look at that.
• 3:02
  SPEAKER_03: It's been a while since I messed that one up.
• 3:04
  SPEAKER_03: Yep, right back to this.
• 3:06
  SPEAKER_03: Right up, right here.
• 3:08
  SPEAKER_03: Let's put that up on the screen.
• 3:10
  SPEAKER_03: There we go.
• 3:11
  SPEAKER_03: It's me tonight.
• 3:13
  SPEAKER_03: Hopefully, I don't screw up too much.
• 3:15
  SPEAKER_03: Thomas Anderson's watching on YouTube.
• 3:17
  SPEAKER_03: Walker and Randy are there on Facebook.
• 3:20
  SPEAKER_03: Facebook for some reason.
• 3:22
  SPEAKER_03: I shared, I don't know what it's doing.
• 3:25
  SPEAKER_03: I do a lot of posting, it seems like, and without a lot of sharing.
• 3:29
  SPEAKER_03: And it's probably penalizing me for all the posting I did.
• 3:33
  SPEAKER_03: And then also, we all know how Facebook works.
• 3:36
  SPEAKER_03: It's kind of like if you're successful, the first thing they want to do is trash your success.
• 3:42
  SPEAKER_03: So, and that's kind of what's happening here.
• 3:45
  SPEAKER_03: I had a couple posts just kind of go viral over the weekend, and I could tell all of a sudden anything else I post has been cut down or whatnot.
• 3:55
  SPEAKER_03: But I'm used to it.
• 3:56
  SPEAKER_03: It's kind of like, you know, anything else.
• 3:59
  SPEAKER_03: But tonight, that's beside the point.
• 4:01
  SPEAKER_03: Tonight we're www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 4:07
  SPEAKER_03: It seems like this is working.
• 4:08
  SPEAKER_03: It uh for the last couple times I do this and it's it it it puts up that it's recording and it looks like it's recording, but there's nothing.
• 4:19
  SPEAKER_03: And I don't know, it it's just I have no idea.
• 4:23
  SPEAKER_03: Yeah, this isn't working.
• 4:25
  SPEAKER_03: 100% not working.
• 4:26
  SPEAKER_03: I'm gonna have to re-record it on my other computer, and I'm gonna have to figure out what's going on because I definitely can tell that this is gonna, when it's done, it it just seems to not want.
• 4:39
  SPEAKER_03: I I've got it all loaded, more options available.
• 4:45
  SPEAKER_00: Monitor and chaff temperature.
• 4:48
  SPEAKER_00: Okay.
• 4:49
  SPEAKER_03: Nope.
• 4:50
  SPEAKER_03: All right, so let's just hope it works.
• 4:52
  SPEAKER_03: It shows that it's doing something.
• 4:54
  SPEAKER_03: It records the actual it's says it's recording.
• 5:00
  SPEAKER_03: Are we recording here?
• 5:02
  SPEAKER_03: Yeah, that'll be stop and pause.
• 5:04
  SPEAKER_03: It's just kind of like it should work.
• 5:07
  SPEAKER_03: We'll see, but it doesn't.
• 5:08
  SPEAKER_03: I can tell it's not working, but we'll see.
• 5:11
  SPEAKER_03: Hopefully it does.
• 5:12
  SPEAKER_03: But also remember, we are the Scotch Keep Urban Boys.
• 5:16
  SPEAKER_03: We are on Facebook, Instagram, YouTube, X.
• 5:18
  SPEAKER_03: We're on all the major podcast formats.
• 5:21
  SPEAKER_03: We're, you know, I just said where we're from, but we're also on the podcast formats of Apple iHeart.
• 5:28
  SPEAKER_03: Well, I didn't mention TikTok, but Apple iHeart Spotify.
• 5:31
  SPEAKER_03: You can listen to us there also.
• 5:33
  SPEAKER_03: Like if you're in a car and you want to do something, just hit us up on Apple.
• 5:36
  SPEAKER_03: But remember whether you listen to us or like us, go to these formats that you listen on and give us a five-star review.
• 5:43
  SPEAKER_03: If if you have not given us, hey, hey, John, if you have not given us a five-star review and you know, on Apple and written something, I challenge you to do that.
• 5:53
  SPEAKER_03: Plus, become a member on YouTube.
• 5:55
  SPEAKER_03: I've got, I just hit my first five members on YouTube.
• 5:57
  SPEAKER_03: There's different levels, but being a member on YouTube, it just kind of supports the podcast.
• 6:02
  SPEAKER_03: That's that's what we like.
• 6:04
  SPEAKER_03: And then also the super chats on YouTube.
• 6:06
  SPEAKER_03: I'm watching YouTube, I like super chats.
• 6:09
  SPEAKER_03: Anyone out there on YouTube that's watching, hit up that those super chats for us and see what happens.
• 6:15
  SPEAKER_03: It's kind of like I've been trying so hard to try and get this thing to go, you know, as far as you know, take the ropes off or whatever, and we're close.
• 6:27
  SPEAKER_03: But I did want to say that we went from the number two, three podcasts in uh whiskey podcasts in the world to number two.
• 6:37
  SPEAKER_03: We're at number two.
• 6:39
  SPEAKER_03: Now, one of the things they don't count on is where I normally post from or share from is my Jeffrey Mueller Facebook page.
• 6:47
  SPEAKER_03: And when I share to the groups from there, that doesn't count.
• 6:51
  SPEAKER_03: I have we have 51,000 followers.
• 6:53
  SPEAKER_03: They're only pulling off the the group and the the actual Scotchy Bourbon Boys page.
• 7:00
  SPEAKER_03: So I think if this would, if they actually had my page on there, we'd probably be pretty close to number one, but that's beside the point.
• 7:08
  SPEAKER_03: It doesn't matter.
• 7:09
  SPEAKER_03: Tonight we are doing the Yellowstone.
• 7:15
  SPEAKER_03: Uh oh wow, that wasn't good.
• 7:19
  SPEAKER_03: That was I did not like hearing that on my the brand new chair just decided to do something crazy on there.
• 7:27
  SPEAKER_03: Oh, I hope I don't start sinking down.
• 7:30
  SPEAKER_03: But here we go.
• 7:32
  SPEAKER_03: Oh, it just it just engaged off there on there, but this bottle right here, and I really I've got the spinner going.
• 7:44
  SPEAKER_03: I like that.
• 7:46
  SPEAKER_03: It's kind of like it's the recollection series, and this is this we picked this up, it's just being released in October uh at uh bourbon on the banks, and we had this, we were able to go to the Yellowstone and and purchase this bottle.
• 8:04
  SPEAKER_03: And one of the cool things about the bottle is that the Yellowstone bottle is set up like the classic Yellowstone that old bottle that they have in their distillery at Limestone Branch.
• 8:22
  SPEAKER_03: And that distillery at Limestone Branch, if you look, this beautiful is hand-painted.
• 8:29
  SPEAKER_03: And they took the hand-painted label and created it onto now.
• 8:35
  SPEAKER_03: This is a clear label that they put on here, but very similar.
• 8:39
  SPEAKER_03: And this bottle right here, what's really cool about it is is this bottle used to be used, and it's got the it's this is the corks fantastic.
• 8:48
  SPEAKER_03: I mean, it's just all cork, and it was in, it's got the yellow, but but it used to be used at by bars, it was hand painted by a famous artist, and they and they painted right on the bottle, and what they would do is they would buy barrels of yellow stone, and then they'd put it out on the bar in the bottle, and when the bottle was empty, they'd refill up the bottle.
• 9:15
  SPEAKER_03: And this is that was their show bottle for restaurants and bars in New York City.
• 9:22
  SPEAKER_03: So that's just added some class to it.
• 9:25
  SPEAKER_03: So the the artwork's so cool, and the bottle has that feel, and it's just a fantastic, and then they decided to put eight-year 100 and I want to say 110 proof whiskey in there.
• 9:41
  SPEAKER_03: So we're gonna be having some fun tonight with that.
• 9:48
  SPEAKER_03: Uh, and it it's it's just I I um what would you say?
• 9:53
  SPEAKER_03: This bottle was very kind of cool and unique, and it took a while to get to this point, and I was just looking through all the stuff, and I decided that that it just made sense to do this.
• 10:05
  SPEAKER_03: And you know, the it was fun doing the pictures and the videos and the artwork.
• 10:09
  SPEAKER_03: It's such a beautiful bottle.
• 10:11
  SPEAKER_03: I did do I did a short on Sunday of myself cracking this bottle because it I am going to do if I get something and it's a brand or something I want to use, and for instance, this was mink oil liquid, and it's really good.
• 10:34
  SPEAKER_03: Project, I used it to do a do a short under three minutes, but I used it to recondition my leather jack my leather bomber jacket with all my bourbon patches.
• 10:49
  SPEAKER_03: So it's my bourbon, and I use that to do the short, and it's called bourbon and influence.
• 10:57
  SPEAKER_03: So if I'm gonna do use a product and show how to use the product and that I really like the product, I'm not gonna do a bourbon and influence set of a product I don't like.
• 11:09
  SPEAKER_03: I'm gonna make sure everything that I do and review that I like.
• 11:12
  SPEAKER_03: So it's gonna be kind of like Tiny's bourbon influence.
• 11:16
  SPEAKER_03: So, and so I cracked this because I wanted it not to have to be a fresh crack.
• 11:21
  SPEAKER_03: But as a fresh crack on the short, it was pretty phenomenal.
• 11:26
  SPEAKER_03: Now, we'll get into exactly what we're gonna do, but there's some news out there that's been happening that I wanted to just quick talk about.
• 11:34
  SPEAKER_03: One, everybody's talking about how the bourbon industry is slowing up and what the distilleries are doing.
• 11:44
  SPEAKER_03: And one of the things that has happened, and one of the the early on, Luca Mariano, Francesco, and then Jennifer Brandt and Ryan, who also was part of Luca Mariano, we met them and we did their first ever barrel pick through the Kentucky Bourbon Festival.
• 12:02
  SPEAKER_03: We were a part of it.
• 12:03
  SPEAKER_03: It was a lot of fun.
• 12:04
  SPEAKER_03: We're out on there, out in the in the area in Danville where they were gonna build the distillery, and met the people and had a good run with the people.
• 12:15
  SPEAKER_03: Antonio Freeman came along with from the Green Bay Packers.
• 12:19
  SPEAKER_03: He did his 86, and he released it not at this year's Urban Festival, but the year before.
• 12:25
  SPEAKER_03: We just didn't know.
• 12:27
  SPEAKER_03: So a lot of the people uh the year before, right at that point of when Antonio released his, a lot of the people that we had, Kenny Fuller was working there, he had been let go, and Ryan, who was the president of their t-shirt in business that was also going to be working into the distillery aspect, they let him go.
• 12:50
  SPEAKER_03: And then soon after that, they let Jennifer Brandt, who was their blender, making their whiskey fairly decent.
• 12:59
  SPEAKER_03: Now, most of their whiskey was distilled at Wilderness Trail, and while they were building their own distillery, and in 2025, their own distillery finally got up and running and they were getting ready to start.
• 13:14
  SPEAKER_03: And but money and whatever and whatever's happening, they filed for chapter 11.
• 13:20
  SPEAKER_03: I heard things that they were going to maybe be able to reorganize a little bit, and based off of their stock that they have through one and whatever, that they'd be able to get the money in position.
• 13:34
  SPEAKER_03: But from what I'm reading, I don't know if I think the brand is going to hopefully someone's gonna come in and buy it without disassembling it and whatever, because they got a brand new distillery that's ready to go, plus they've got bourbon in their rig house, so they've got a decent amount of that.
• 13:54
  SPEAKER_03: So let's hope that that brand can keep existing.
• 13:58
  SPEAKER_03: So that's one of the news of about Luca Mariano.
• 14:01
  SPEAKER_03: I'm hoping and pulling that somehow.
• 14:04
  SPEAKER_03: I don't know if Francesco is going to be a part of it going forward because you're talking about a lot of money and you're talking about a lot of investors, and I just have no idea how that's gonna work out, but only time will tell us.
• 14:17
  SPEAKER_03: And then also, everybody, the the one thing is Jim Beam is pausing, it's mad acoustics.
• 14:24
  SPEAKER_03: Hey man, no, the pet no, it's not missing behind me.
• 14:30
  SPEAKER_03: It's there.
• 14:30
  SPEAKER_03: Let me see if I can duck.
• 14:32
  SPEAKER_03: I'll duck my Antonio Freeman.
• 14:36
  SPEAKER_03: I didn't care.
• 14:37
  SPEAKER_03: I mean, uh every year the Packers have to play.
• 14:40
  SPEAKER_03: Someone was saying that my Packer memorabilia is missing.
• 14:44
  SPEAKER_03: Yeah, it's there.
• 14:45
  SPEAKER_03: I'm a Packer fan through and through.
• 14:47
  SPEAKER_03: Everybody should know this.
• 14:48
  SPEAKER_03: And I'm also a Packer fan with perspective.
• 14:51
  SPEAKER_03: I'm not going to trash any other fans unless they trash me.
• 14:55
  SPEAKER_03: And John Ritt is a Bear fan, and I'm from the Bear, I like the Bears team this year.
• 15:02
  SPEAKER_03: I respect good football, and they did some fantastically entertaining football games, even to the what.
• 15:08
  SPEAKER_03: But what I can't stand is their coach and 95% of all Bear fans.
• 15:15
  SPEAKER_03: I don't know what it is.
• 15:16
  SPEAKER_03: There's an aspect of Bear fans that over the last years when the Packers were doing well and the Bears weren't, and we were beating them consistently.
• 15:24
  SPEAKER_03: Now, lately it's been back and forth, and this year they got the better of us by beating us two times once in the playoffs, which whatever.
• 15:31
  SPEAKER_03: But there was no there was no ass kicking at any time.
• 15:35
  SPEAKER_03: But yet, all the Bear fans just tell you that that you don't have teeth because you cheer for the Packers, and you basically what you know whatnot.
• 15:44
  SPEAKER_03: And I just wanted to say that I have it in, you know, from a Packer fan sp standpoint, I understand there's there's only been 60 Super Bowls.
• 15:53
  SPEAKER_03: This is six Super Bowl 60.
• 15:55
  SPEAKER_03: I mean, I don't know what to tell you.
• 15:57
  SPEAKER_03: If there's if there's 60 Super Bowls, there's only been and then whatever, and there's 32 teams.
• 16:04
  SPEAKER_03: That if you win two in those 60, and we've won four, you're doing all right.
• 16:09
  SPEAKER_03: I mean, it's just that simple.
• 16:11
  SPEAKER_03: It's every year, everybody wants to win it, and and there can only be one winner.
• 16:16
  SPEAKER_03: And you know, it's like you're gonna fire the Bills are gonna fire their coach because they're not.
• 16:21
  SPEAKER_03: I mean, give me a break.
• 16:23
  SPEAKER_03: I don't know how half the stuff that goes down is the coach's fault.
• 16:27
  SPEAKER_03: I mean, he didn't make Josh Allen throw football, be careless with the ball and throw interceptions.
• 16:34
  SPEAKER_03: I mean, that's not a coaching thing, that's a player thing.
• 16:38
  SPEAKER_03: But, anyways, with that said, we'll keep going.
• 16:42
  SPEAKER_03: I I've got to remember where I was.
• 16:44
  SPEAKER_03: I I oh, I was going to the Jim Beam, Jim Beam distillery there in.
• 16:51
  SPEAKER_03: I mean, honestly, the Jim Beam distillery.
• 16:55
  SPEAKER_03: What can I say?
• 16:56
  SPEAKER_03: They are pausing production at Claremont.
• 17:00
  SPEAKER_03: And I've I've said this before.
• 17:02
  SPEAKER_03: They fired nobody, nobody's been let go.
• 17:05
  SPEAKER_03: So, what does that tell you?
• 17:07
  SPEAKER_03: Okay, it tells you that they mentioned they're gonna move some production to their other distilleries.
• 17:12
  SPEAKER_03: They have other distilleries, plus they have their craft distillery, and their craft distillery hasn't been running full out.
• 17:18
  SPEAKER_03: Well, maybe they're gonna start running that craft distillery full out because quite frankly, the base they probably have enough of.
• 17:26
  SPEAKER_03: They can run enough of it between their Boston plant up production at Boston, and then, but that craft distillery, getting that going and focusing on that, that's where the bourbon industry right now is 100% focused on.
• 17:42
  SPEAKER_03: You are talking about those special releases, special match spills, special finishings.
• 17:47
  SPEAKER_03: Those those have not changed at all.
• 17:50
  SPEAKER_03: And and you know, Jim Beam, yes, but they've never done any major overhaul of this distillery, as far as I can tell.
• 18:00
  SPEAKER_03: You look back for anything, there's no mention they they upgraded it to technology-wise, but it was never they had to shut down.
• 18:09
  SPEAKER_03: They might have, you know, it's but now thanks, Matt, for saying that I'm entertaining, but now the shutdown is gonna be a major overhaul.
• 18:22
  SPEAKER_03: They've already overhauled the Boston plan, and then they're in the process of getting that ready for tours and tastings, which that was about a year ago, so I think they're probably coming up to speed on that.
• 18:34
  SPEAKER_03: Plus, you know, you people just don't know that there's an old grandad plant.
• 18:39
  SPEAKER_03: It's not open to the public, but they make old granddad and they make basil hate in there.
• 18:44
  SPEAKER_03: I mean, there's just so much they can do as far as meeting the demand of what they want to put down.
• 18:50
  SPEAKER_03: But this facility being closed, there's gonna be a lot of work being done, and I'm excited because that should just improve, you know, that just should improve the whiskey as we go.
• 19:02
  SPEAKER_03: All right, so there we go.
• 19:06
  SPEAKER_03: We covered a little bit of news.
• 19:08
  SPEAKER_03: I wanted to just keep this upgrade there.
• 19:12
  SPEAKER_03: All right.
• 19:13
  SPEAKER_03: So, tonight's podcast, we're gonna dive into Yellowstone Bourbon from Limestone Branch Distillery.
• 19:21
  SPEAKER_03: It's a name with its roots going back to 1872.
• 19:26
  SPEAKER_03: We have had Stephen Fonte on many times, we've had Stephen Beam on three times.
• 19:33
  SPEAKER_03: I mean, they're fantastic stewards and ambassadors of the brand, and Steven has just done some great, great things.
• 19:42
  SPEAKER_03: So, the feature port tonight is our Yellowstone Recollection series honoring the classics with bold proof and old school bourbon character.
• 19:52
  SPEAKER_03: And I'll take that off right now.
• 19:54
  SPEAKER_03: I'll put this up a little bit.
• 19:55
  SPEAKER_03: I don't want to block my face there.
• 19:59
  SPEAKER_03: Turn that off for now.
• 20:02
  unknown: Yep.
• 20:03
  SPEAKER_03: And the bottle is is cool, the idea is cool, we've done it, but just now's the time to grab a pour of something.
• 20:13
  SPEAKER_03: Jump into it on Facebook or YouTube in the chat, Mad Acoustics Asman.
• 20:19
  SPEAKER_03: Leave in the one chat, become a member on YouTube, and then leave some super chats, man.
• 20:25
  SPEAKER_03: Super chats are where it's at.
• 20:27
  SPEAKER_03: And I will I jump for joy when someone does a super chat, that is for sure.
• 20:32
  SPEAKER_03: And then we're gonna break it down, and this is gonna be the barrel bottle, the old Louisville barrel bottle breakdown segment.
• 20:41
  SPEAKER_03: I will pull that out.
• 20:43
  SPEAKER_03: Amin down at Old Louisville has been doing a fantastic job.
• 20:48
  SPEAKER_03: We love this segment segment with Amin because we get to break talk about him at Old Louisville and what he's doing.
• 20:56
  SPEAKER_03: Hopefully.
• 20:58
  SPEAKER_03: He will at one point, you know, be moving to his Shively location.
• 21:05
  SPEAKER_03: I haven't heard anything about that, but I'm hoping that happens.
• 21:10
  SPEAKER_03: And then Eric, you did the only super chat.
• 21:15
  SPEAKER_03: That is for sure.
• 21:16
  SPEAKER_03: Appreciated it that night.
• 21:18
  SPEAKER_03: And then we've got Amin there.
• 21:23
  SPEAKER_03: The experience is like no other.
• 21:25
  SPEAKER_03: He's it he knows every barrel that he has, he knows what he's doing to every barrel, and he can pull stuff out that is amazing.
• 21:34
  SPEAKER_03: They don't do any whiskey or bourbon that's under seven years.
• 21:38
  SPEAKER_03: Um, it's gotta be seven years or older.
• 21:41
  SPEAKER_03: And the whiskey's fantastic.
• 21:43
  SPEAKER_03: Well, if you stop in, tell them that you heard it on the Scotchy Bourbon boys and Tiny sent you or CT sent you.
• 21:51
  SPEAKER_03: Um CT's down there all along.
• 21:52
  SPEAKER_03: If you go in, there's a chance you might even see CT.
• 21:56
  SPEAKER_03: So there you go.
• 21:57
  SPEAKER_03: Hey Sean, good to see you.
• 22:45
  SPEAKER_03: So, anyways, that is the old Louisville barrel bottle breakdown of the Yellowstone Recollection Series bottle.
• 22:55
  SPEAKER_03: We're gonna get into that, but the actual breakdown scale is you get nose, body, taste, and finish four categories.
• 23:08
  SPEAKER_03: In the two categories of nose and body, you can give up to four knocks on the barrel.
• 23:13
  SPEAKER_03: And then taste and the finish, you can give up five knocks on the barrel.
• 23:17
  SPEAKER_03: But if one is exceptional, you could give it a butt-up up for a total of a perfect score of 19 of 18.
• 23:26
  SPEAKER_03: So there you go.
• 23:27
  SPEAKER_03: That is our old Louisville barrel bottle breakdown scale.
• 23:32
  SPEAKER_03: And let's uh let's get this going.
• 23:38
  SPEAKER_01: What do we got here?
• 23:39
  SPEAKER_01: I get it.
• 23:43
  SPEAKER_03: A little bit of brand history.
• 23:44
  SPEAKER_03: Origin of Yellowstone Bourbon.
• 23:45
  SPEAKER_03: The Yellowstone name dates back to 1872, inspired by the National Park and one of the earliest bourbon brands in the U.S.
• 23:53
  SPEAKER_03: Limestone Branch Distillery was founded in 2011 in Lebanon, Kentucky by Stephen and Paul Beam.
• 24:00
  SPEAKER_03: Seventh-generation distillers with deep family roots in the industry.
• 24:04
  SPEAKER_03: They're beams.
• 24:06
  SPEAKER_03: Plus, they're they're beams with a dant mother.
• 24:13
  SPEAKER_03: So you got beams and dance happening all over the place.
• 24:17
  SPEAKER_03: So that's really cool.
• 24:19
  SPEAKER_03: And then the resurrection of the brand, Stephen Bean resurrected the Yellowstone brand with Yellowstone Select bourbon and expanded the lineup over time.
• 24:30
  SPEAKER_03: The Yellowstone brand today, core portfolio.
• 24:33
  SPEAKER_03: Yellowstone now includes flagship releases like Yellowstone Select and Small Batch Expressions, brand recognition.
• 24:40
  SPEAKER_03: Yellowstone bourbons have earned awards and recognition, including platinum and gold medals in major competitions.
• 24:46
  SPEAKER_03: National Parks Connection.
• 24:47
  SPEAKER_03: The Limestone branch has supported the National Parks Conservation Association, tying the brand identity back to the Yellowstone National Park.
• 24:56
  SPEAKER_03: Every bottle that you buy of Yellowstone, a dollar goes back to national parks.
• 25:01
  SPEAKER_03: So if you've ever had Stephen Fonte on a tour or met Stephen Fontaine, he is such a knowledgeable ambassador, one of the top ambassadors in the bourbon industry.
• 25:13
  SPEAKER_03: I would say that Stephen, it's Stephen Fonte, Freddie Johnson at Buffalo Trace.
• 25:20
  SPEAKER_03: And you're also talking about.
• 25:24
  SPEAKER_03: Oh my gosh.
• 25:25
  SPEAKER_03: Why am I having a problem with this one?
• 25:30
  SPEAKER_03: It's gone.
• 25:31
  SPEAKER_03: Heaven Hill.
• 25:33
  SPEAKER_03: If I had my meta glasses, I would ask.
• 25:37
  SPEAKER_03: I want to say Bernie Lubbers is the third one from Heaven Hill.
• 25:42
  SPEAKER_03: I was thinking Barry and Barry Brinniger.
• 25:45
  SPEAKER_03: Barry Brinniger is a good brand ambassador for RD1, but he's not so much as you know, he's more the he's more all into like part of the brand.
• 25:58
  SPEAKER_03: Maybe like, you know, you feel like there's an ownership aspect to Barry.
• 26:03
  SPEAKER_03: It's more, he's more of an executive.
• 26:06
  SPEAKER_03: He's an executive brand ambassador, opposed to the other brand ambassadors with Freddie, Bernie, and Steven.
• 26:14
  SPEAKER_03: So fantastic.
• 26:16
  SPEAKER_03: It's awesome.
• 26:17
  SPEAKER_03: Anytime you're out there, they just opened their new, newly opened tasting lodge.
• 26:23
  SPEAKER_03: We did that on the bus tour, not last year, but the year before.
• 26:27
  SPEAKER_03: Steven took us in for a fantastic tasting there at Limestone Branch.
• 26:33
  SPEAKER_03: Now, the Recollection Series, the Yellowstone Recollection Series taps into the brand's heritage, inspired by late 19th century bottles embossed with iconic Yellowstone imagery.
• 26:45
  SPEAKER_03: You can just see that.
• 26:48
  SPEAKER_03: This is designed to refill when you're finished.
• 26:51
  SPEAKER_03: Now you can go out and buy another one if you want to, but that's what I plan to do is take some of the barrel proofs or whatever.
• 26:58
  SPEAKER_03: I'm going to constantly refill this bottle and put it up in the back because that's where it belongs.
• 27:04
  SPEAKER_03: This is the coolest bottle I think that I've I've I've had as far as coolness.
• 27:10
  SPEAKER_03: I love this bottle.
• 27:11
  SPEAKER_03: This is, you know, you got the embossing right there.
• 27:14
  SPEAKER_03: It's just, it's, and then it's painted white.
• 27:17
  SPEAKER_03: And then you got the label, which is a replica label of that.
• 27:22
  SPEAKER_03: So it's bottled at 110 proof 55 ABV and typically aged around eight years.
• 27:28
  SPEAKER_03: This one is eight years.
• 27:30
  SPEAKER_03: Recollection delivers classic Kentucky bourbon notes, vanilla cream, bro, vanilla, creme brulee, dark cherry, charred oak, caramel butterscotch, and spice.
• 27:42
  SPEAKER_03: It's designed to evoke the look, feel, and flavor profile of the historic Yellowstone bottles, appealing to both collectors and drinkers who appreciate classic bourbon with depth.
• 27:51
  SPEAKER_03: I would agree with that 100%.
• 27:56
  SPEAKER_03: We're going to find out about the liquid inside.
• 27:59
  SPEAKER_03: But the actual bottle and everything, even the back of the bottle with the explanation, just cool.
• 28:05
  SPEAKER_03: It's got Steven Beam's signature in it.
• 28:07
  SPEAKER_03: It's just like a cool thing.
• 28:12
  SPEAKER_03: This one you'd put up on your shelf and leave it alone.
• 28:15
  SPEAKER_03: All right.
• 28:16
  SPEAKER_03: Yellowstone comes out with limited edition releases.
• 28:20
  SPEAKER_03: Annual limited series.
• 28:22
  SPEAKER_03: Since 2015, Yellowstone has released a limited edition bourbon annually.
• 28:26
  SPEAKER_03: Unique collectible expressions highlighting experimentation.
• 28:30
  SPEAKER_03: It's the coolest thing.
• 28:32
  SPEAKER_03: The 2024 release was seven and 17-year bourbons finished in French brandy and colognac casts, adding complexity and nuance.
• 28:40
  SPEAKER_03: And then this year's the 2025, I've had because with the with courtesy of Walker, I have that here.
• 28:48
  SPEAKER_03: It's the limestone branch team with Ross and Squibb distillery to produce a 10-year anniversary blend of three mash bills source from both Kentucky and Indiana.
• 28:57
  SPEAKER_03: A first for the series bottled out 105-proof.
• 29:00
  SPEAKER_03: This commemorative expression celebrates a decade of the annual series.
• 29:05
  SPEAKER_03: So what you what what that tenure is, what's unique is at one point, so initially Limestone Branch was there.
• 29:12
  SPEAKER_03: Then it was purchased by Luxco and was part of the Luxco brand.
• 29:15
  SPEAKER_03: When it was part of the Luxco brand, the reason why Stephen Beam, I believe, wanted to do that is because he wanted to start producing Yellowstone.
• 29:22
  SPEAKER_03: To produce Yellowstone, he needed to have a distillery that would put Yellowstone on every shelf in America.
• 29:29
  SPEAKER_03: And he couldn't do that from Limestone Branch, doing at the time one barrel of bourbon a day.
• 29:35
  SPEAKER_03: So when they partnered with that, with Luxco, he was able to use their Louisville facility for producing the whiskey and started producing some fantastic whiskey there.
• 29:45
  SPEAKER_03: Then as he went forward, uh Luxco was purchased by Ross and Squid, which is MGP.
• 29:53
  SPEAKER_03: And when they when that happened, then he was then part of the MGP brand.
• 30:00
  SPEAKER_03: Now, at first you didn't know what they were going to do with it or how it was going to be perceived, but I definitely think the MGP people or the Ross and Squid people, 101% have supported the Lux Co.
• 30:13
  SPEAKER_03: brand and the Limestone Branch brand to a point where Steven Beam and Stephen Fontaine are still there doing things that are amazing, like the cigar, the Rocky Patel cigar experiment that they did where they took Yellowstone barrels, aged the leaves in all the leaves, the the wrappers, the fill, everything in Yellowstone barrels, use that and had Rocky Patel roll, you know, put it together, roll it, and produce it, which I definitely is a fantastic cigar.
• 30:49
  SPEAKER_03: So they do do all different types of things, and the the duo of Stephen Beam and Stephen Fonte is just amazing.
• 30:59
  SPEAKER_03: So the Recollection series notes classic bourbon aromas and flavors.
• 31:04
  SPEAKER_03: And now I'll just get into it.
• 31:08
  SPEAKER_03: Each year's limited edition offering brings new finishes, techniques, and ages, great spotter for side-by-side comparisons, and discuss how the rec, you know, we're going to discuss how the recollection and limited edition lines cater to both collectors, everyday bourbon drinkers.
• 31:28
  SPEAKER_03: So that gets us into what we're about to do here.
• 31:31
  SPEAKER_03: So we got the Yellowstone right here.
• 31:34
  SPEAKER_03: I've got my Scotchy Bourbon Boy Glenn Karen.
• 31:37
  SPEAKER_03: You can check out www.scotchy bourbon boys for t-shirts and Glenn Karen's plus bourbon balls.
• 31:44
  SPEAKER_03: Check it out.
• 31:46
  SPEAKER_03: Let them know that uh that's there.
• 31:49
  SPEAKER_01: Mad uh Acoustics says that's a sweet-looking bottle.
• 31:58
  SPEAKER_03: So he's he's mad mad acoustics, a quick learner, but this bottle, I agree.
• 32:03
  SPEAKER_03: It is, I love it.
• 32:05
  SPEAKER_03: It's just watch the pour, watch everything.
• 32:07
  SPEAKER_03: I gotta do a slow motion pour with this bottle.
• 32:09
  SPEAKER_03: So I'm gonna put in a decent amount.
• 32:11
  SPEAKER_03: I haven't had anything tonight, so this will be mine.
• 32:14
  SPEAKER_03: But this is not a fresh crack, so I'm excited about this, and it's really cool.
• 32:18
  SPEAKER_03: The cork is solid cork, there's nothing else.
• 32:21
  SPEAKER_03: The top is cork, everything, and it's real cork.
• 32:24
  SPEAKER_03: So it's as if you were in the 1800s drinking from the bottle that had been filled from the barrel over and over.
• 32:34
  SPEAKER_03: So we'll get going on this.
• 32:38
  SPEAKER_03: Let's go.
• 32:38
  SPEAKER_03: Anybody else have their bottle opened on their sipping on?
• 32:43
  SPEAKER_03: I don't know if Walker still had Walker picked up a bottle of this, but I don't think actually Walker was at Kentucky Bourbon Festival.
• 32:53
  SPEAKER_03: He wasn't able to make the bourbon on the banks, and that's where this was released.
• 32:59
  SPEAKER_01: So very excited.
• 33:04
  SPEAKER_01: The nose.
• 33:05
  SPEAKER_01: This is a rich at 110 proof.
• 33:08
  SPEAKER_03: I mean, there are some barrel strengths that are at 110.
• 33:11
  SPEAKER_03: So you can't say this is some sort of lightweight.
• 33:14
  SPEAKER_03: This is a heavyweight, this is a heavyweight bourbon, and it's eight years.
• 33:18
  SPEAKER_03: Most distillers, like Booker, everybody thinks the the sweet spots between seven and nine years, and eight years is right in the middle of that.
• 33:38
  SPEAKER_03: Yeah, the nose is that classic nose.
• 33:42
  SPEAKER_01: There's some cherry and vanilla, but it also has the kind of nose that I've everything's like that classic Rick House that I've been picking lately.
• 33:59
  SPEAKER_01: Just a classic, classic.
• 34:02
  SPEAKER_01: And it those those classic are it'll have dark fruit.
• 34:10
  SPEAKER_03: Cinnamon candy.
• 34:11
  SPEAKER_03: Yeah, there's a little bit of cinnamon there.
• 34:14
  SPEAKER_03: And the oaks there.
• 34:18
  SPEAKER_01: There's no doubt about it.
• 34:26
  SPEAKER_01: It's a very, very, very delicious smelling.
• 34:34
  SPEAKER_01: I will give this a three out of four on the nose.
• 34:43
  SPEAKER_01: Give it a three out of four.
• 34:46
  SPEAKER_03: As far as I don't know, did I overfill it?
• 34:50
  SPEAKER_03: No, I did not.
• 34:51
  SPEAKER_03: But it's ooh, I almost spilled it.
• 34:54
  SPEAKER_03: But as far as the viscosity.
• 35:11
  SPEAKER_03: Stays right there.
• 35:12
  SPEAKER_03: Let's see when we're gonna start to get some.
• 35:18
  SPEAKER_01: There it is.
• 35:19
  SPEAKER_01: There it's starting right up there.
• 35:27
  SPEAKER_03: Just waiting for those legs to start to come.
• 35:30
  SPEAKER_03: I mean, you're talking 30 seconds so far and no legs.
• 35:35
  SPEAKER_03: And I that is usually it takes if it's sticking to the side running down this long at the top, it's trying to get like drip down from the top.
• 35:51
  SPEAKER_03: It's not actually oh wow, that is some long thick.
• 35:57
  SPEAKER_03: I it's rare that I see it drip down from the top.
• 36:01
  SPEAKER_03: They usually kind of just start to make their lines, but I can actually see them dripping back into the liquid or darker air.
• 36:11
  SPEAKER_03: It's not late less or seven years, so that's kind of cool.
• 36:19
  SPEAKER_01: Here we go.
• 36:29
  SPEAKER_01: So the way to just all I can say is it's a dark fruit with vanilla icing in the middle.
• 36:43
  SPEAKER_03: Oh, what is oh, it tastes like it tastes like what kind what what do you call that?
• 36:50
  SPEAKER_03: Stullen.
• 36:51
  SPEAKER_03: It's stullen.
• 36:53
  SPEAKER_03: You got the little you got those those dark cherries, you got the frosting.
• 36:59
  SPEAKER_03: It reminds me of stullen.
• 37:01
  SPEAKER_03: And then sometimes those those candy cherries have that, what would you say, that that kind of boozy taste to them.
• 37:11
  SPEAKER_01: And that's what this has.
• 37:20
  SPEAKER_01: The vanilla frosting is like the glaze that you put on a donut.
• 37:27
  SPEAKER_01: Or it's not cake frosting, it's more cinnamon bun frosting.
• 37:38
  SPEAKER_01: That is delicious.
• 37:40
  SPEAKER_01: So let's go with the body.
• 37:57
  SPEAKER_01: Cinnamon.
• 38:01
  SPEAKER_01: Cinnamon comes out.
• 38:08
  SPEAKER_03: Wow, it's like a cross between a stallion and a cinnamon, a cinnamon bread stallion.
• 38:16
  SPEAKER_03: That's delicious.
• 38:17
  SPEAKER_03: Body, cheeks, under the tongue, top of the roof to the side.
• 38:22
  SPEAKER_03: This body is definitely at a hundred and ten proof.
• 38:26
  SPEAKER_03: I mean, if I could give it a three point five, I would, but I gotta give it a four because my cheeks are lit up, and that isn't always the case with most bourbon.
• 38:48
  SPEAKER_01: So that brings us to the taste.
• 38:55
  SPEAKER_03: We're at seven of eight.
• 38:58
  SPEAKER_01: Now we gotta get now we're gonna give down.
• 39:05
  SPEAKER_01: I think we're going to taste.
• 39:20
  SPEAKER_03: But what I'll say is that I'm a caramel guy, and this is more cinnamon, vanilla, frosting, dark fruits, cherries, kind of thing.
• 39:41
  SPEAKER_03: Even a little bit of rich, I want to say plum juice.
• 39:47
  SPEAKER_03: I mean, there's plum.
• 39:48
  SPEAKER_03: There's, I mean, it's it is fantastic because everything in it is mature.
• 39:53
  SPEAKER_03: If for this type of a bourbon, this is, in my opinion, it's perfection for this type of bourbon.
• 40:01
  SPEAKER_03: But for a bourbon, a whiskey of what I like, and this is just what I like.
• 40:06
  SPEAKER_03: If you're it, if you like the dark fruits and you like that little bit of cinnamon heat, this delivers.
• 40:13
  SPEAKER_03: And I strong for me, I would give this based off of I give it a four out of five.
• 40:27
  SPEAKER_03: It's delicious.
• 40:28
  SPEAKER_03: I mean, four out of five.
• 40:30
  SPEAKER_03: Are you kidding me?
• 40:32
  SPEAKER_03: So that brings us to the finish.
• 40:41
  SPEAKER_03: What is the finish?
• 40:43
  SPEAKER_03: Cinnamon.
• 40:45
  SPEAKER_03: Maybe a little apple?
• 40:48
  SPEAKER_03: Maybe.
• 40:50
  SPEAKER_03: Or it's a twang.
• 40:51
  SPEAKER_03: No, it's like a boozy cherry, not apple.
• 40:58
  SPEAKER_03: But a tart boozy cherry, like one of those cherries in a cherry pie, not the reddish cherries or the lixardo cherries and that cherry sauce or a dark cherry.
• 41:12
  SPEAKER_03: It's those red cherries in a cherry pie.
• 41:16
  SPEAKER_03: And imagine those boozy.
• 41:18
  SPEAKER_03: Now, the whole time I'm talking, it's still there.
• 41:21
  SPEAKER_03: The long finish for an eight-year, it's finishing like something I would expect out of a ten year.
• 41:42
  SPEAKER_03: And then we're talking about.
• 41:46
  SPEAKER_03: Four.
• 41:49
  SPEAKER_01: And am I comfortable?
• 41:58
  SPEAKER_03: I I'd say I'm gonna go with a four on the finish too.
• 42:02
  SPEAKER_03: It's long, but there is a touch of what would you say?
• 42:07
  SPEAKER_03: Oak, a little bit of a touch of a bitter oak, which takes it from a five to a four for me.
• 42:18
  SPEAKER_03: So I'm gonna go four.
• 42:23
  SPEAKER_03: So we did eight and seven, which is fifteen out of eighteen on this recollection series of what's in this bottle.
• 42:32
  SPEAKER_03: And 15 out of eight, right?
• 42:36
  SPEAKER_03: Yeah, 15 out of 18 is not a bad score, that is for sure.
• 42:42
  SPEAKER_03: That is 100% an awesome score.
• 42:46
  SPEAKER_03: So the Scotchy Bourbon Boys, Old Louisville barrel bottle breakdown of the Yellowstone Recollection series.
• 42:55
  SPEAKER_03: I believe it's the introduction of it.
• 42:59
  SPEAKER_03: We gave it a 15 out of 18.
• 43:02
  SPEAKER_03: So there you go.
• 43:04
  SPEAKER_03: If you see this bottle, not only can you keep it after it's done and refill it and use it on your shelves, but some mighty fine good whiskey in there.
• 43:14
  SPEAKER_03: I it's like Stephen Beam and Stephen Fontaine should be proud of what you put in this bottle.
• 43:20
  SPEAKER_03: This you put a liquid in this bottle that the bottle demands.
• 43:25
  SPEAKER_03: So there you go.
• 43:27
  SPEAKER_03: 15 out of 18 on that.
• 43:33
  SPEAKER_03: Let's put this up there.
• 43:35
  SPEAKER_03: Of course.
• 43:37
  SPEAKER_00: Uh-oh, there we go.
• 43:40
  SPEAKER_03: Mad Acoustics says it sounds delicious.
• 43:44
  SPEAKER_03: It is.
• 43:45
  SPEAKER_03: It's worth it.
• 43:46
  SPEAKER_03: 100%.
• 43:48
  SPEAKER_03: So we'll put this here.
• 43:54
  SPEAKER_03: And there's all so this this bottle is in both lacters and burning drinkers alike.
• 44:13
  SPEAKER_03: So definitely is it was in the end.
• 44:19
  SPEAKER_03: So it's not a cheap bottle, but it's not one in the super expensive bottle either.
• 44:24
  SPEAKER_03: So love the bottle, loved everything about it, and there you go.
• 44:30
  SPEAKER_03: So today's little extractions may include first person collab.
• 44:37
  SPEAKER_03: Not just in-house this lock.
• 44:40
  SPEAKER_03: Okay, there we go.
• 44:42
  SPEAKER_03: We were down for a second.
• 44:46
  SPEAKER_03: We're back up now.
• 44:48
  SPEAKER_03: I hope so.
• 44:49
  SPEAKER_03: I didn't record.
• 44:51
  SPEAKER_03: I should I should have recorded this, but I did not.
• 44:54
  SPEAKER_03: Exit full screen.
• 44:57
  SPEAKER_03: I don't know.
• 44:58
  SPEAKER_03: I'm I'm dropping the ball on some things.
• 45:00
  SPEAKER_03: I mean, how hard is it just to hit record?
• 45:04
  SPEAKER_03: Anyways, for whatever everybody missed for a second, I believe we're going again.
• 45:10
  SPEAKER_01: Yes, we are.
• 45:26
  SPEAKER_03: When I first initially, one of the things that struck me as the coolest thing, when I initially, Stephen Beam initially, we did our initial podcast.
• 45:37
  SPEAKER_03: It was nine o'clock in the morning.
• 45:39
  SPEAKER_03: He had minor case and he had just put up some newer stills.
• 45:45
  SPEAKER_03: I mean, we've been there and and podcasted with him a couple times.
• 45:49
  SPEAKER_03: Fantastic guy.
• 45:51
  SPEAKER_03: There's you can't get anything, but he talked about being the bourbon steward because of the fact that this brand, this brand is timeless.
• 45:58
  SPEAKER_03: And he tried to bring it back and make it and bring it back to where it was.
• 46:03
  SPEAKER_03: Because at one point, this was one of the top-selling brands in America.
• 46:10
  SPEAKER_03: And it had died out and whatever.
• 46:12
  SPEAKER_03: And you know what happens is that when it comes to bourbon and brands, the actual nothing lasts forever.
• 46:27
  SPEAKER_03: So as it keeps going forward, people get in the way, money gets in the way, and the brand paused.
• 46:37
  SPEAKER_03: But in this case, Steven was able to unpause it, bring it back, and restore it to where it is during this bourbon boom.
• 46:45
  SPEAKER_03: And I think he has enough backing to keep going forward.
• 46:49
  SPEAKER_03: But it's like anything else.
• 46:50
  SPEAKER_03: I mean, Stephen Fontaine is an amazing guy, knows what he's doing, but he's not gonna, he can't live forever, and neither can Steven Beams.
• 46:59
  SPEAKER_03: So somebody else has to pick up the because of how timeless whiskey and bourbon is, somebody else has to pick up the reins.
• 47:07
  SPEAKER_03: And I really believe Steven is kind of setting this up to just keep going forward in the fact that he was able to get this brand to a place like and part of Ross and Squib and MGP, that they have that backing.
• 47:24
  SPEAKER_03: And he's setting up all the standards.
• 47:29
  SPEAKER_03: And as we keep going forward, in the way, it's it's a lot different of making whiskey now because of all the recording of data and numbers that you can do through the computer.
• 47:43
  SPEAKER_03: And so if you're a true distiller who understands distilling and you get these tools in your hand that basically make sure every valve gets turned, the temperature is perfect, everything you want to happen, the amount of grain, everything is completely controlled that and the control that you have.
• 48:07
  SPEAKER_03: And then once you have it, you can keep reproducing it.
• 48:10
  SPEAKER_03: I mean, one of the things that happened, in my opinion, through chicken bumping, I'm gonna tell you, you can keep evolving a brand, and there's lots of tweaks that can be done to make great flavor taste that Greg Schneider understands to what to do and how to do it, and that's no longer part of what they're doing, but what he laid down and how to do it is still right there.
• 48:37
  SPEAKER_03: So I lost my right there.
• 48:44
  SPEAKER_00: Where did it go?
• 48:49
  SPEAKER_03: I can't believe it.
• 48:51
  SPEAKER_03: Alright, let's see what happens.
• 48:53
  SPEAKER_03: All right.
• 48:54
  SPEAKER_01: So all right, so we did that.
• 49:07
  SPEAKER_01: We're there.
• 49:08
  SPEAKER_01: All right, and then the evolution from the nineteenth, yeah, we did we just did that.
• 49:13
  SPEAKER_03: And then so I want to know anybody out there that's listening, what is right now your okay, what is your Matt Acoustic, what is your favorite expression of Yellowstone?
• 49:38
  SPEAKER_03: I know that Walker and Randy are there, but um, what do you guys like?
• 49:43
  SPEAKER_03: I know I like it, but you know, that's that's beside the point.
• 49:48
  SPEAKER_03: There's a lot of stuff about Yellowstone.
• 49:51
  SPEAKER_03: I love their experimental series.
• 49:54
  SPEAKER_03: I love, I actually have one.
• 49:56
  SPEAKER_03: Let me quick check it out.
• 49:59
  SPEAKER_03: Uh, we'll get into this in a couple minutes.
• 50:02
  SPEAKER_03: I'll send the link and get the couple, but there is one model here.
• 50:11
  SPEAKER_03: Oh, some good news about Nobs that Nobbs is gonna be visiting me in the coming months.
• 50:20
  SPEAKER_03: So that was kind of we were talking, he's like, when am I gonna do that?
• 50:23
  SPEAKER_03: And all of a sudden, you're gonna be here a whole week, and that whole week should be a lot, a lot of fun.
• 50:30
  SPEAKER_03: Lot, a lot of fun, anyways.
• 50:32
  SPEAKER_03: All right, so I didn't find the experimental series, it's a little bottle, it's somewhere.
• 50:40
  SPEAKER_03: I have so much everywhere.
• 50:43
  SPEAKER_03: I can't give it a what's over in here.
• 50:46
  SPEAKER_03: No, no, no, no, no, not seeing it.
• 50:52
  SPEAKER_03: That's okay.
• 50:53
  SPEAKER_03: Anyways, they also have their release.
• 50:58
  SPEAKER_03: This is the tenure they were talking about.
• 51:00
  SPEAKER_03: I might just pour a little bit of that.
• 51:02
  SPEAKER_03: But, anyways, that's we gave it a 15 out of 18.
• 51:06
  SPEAKER_03: This Yellowstone, I highly recommend it for anybody there.
• 51:10
  SPEAKER_03: I mean, there's a lot of good flavors in this, but also, you know, if if this isn't you drink this, yeah, the rum cask, Matt Lisen says the rum cast was a lot was amazing.
• 51:24
  SPEAKER_03: I have that assigned by Stephen Fontaine, and it is it is a pretty good one.
• 51:29
  SPEAKER_03: And then the single barrel store picks and distillery picks.
• 51:33
  SPEAKER_03: Yes, I have Yellowstone ones.
• 51:36
  SPEAKER_03: I've got one from Liquor Barn that was fantastic.
• 51:39
  SPEAKER_03: So there's a lot of stuff.
• 51:40
  SPEAKER_03: Um, and he picked peg mean boss so you're okay.
• 51:45
  SPEAKER_03: Why do we keep losing it?
• 51:47
  SPEAKER_03: Waiting for the broadcast.
• 51:48
  SPEAKER_03: My broadcast keeps going.
• 51:50
  SPEAKER_03: All right, it's it's just quick.
• 51:53
  SPEAKER_03: All right, anyways, so let's just finish up and then we'll get everybody on that wants to come on tonight because I wanna I gotta get this uploaded and make sure that I can re-record this because I honestly think that it didn't record.
• 52:08
  SPEAKER_03: But what we can do is remember we're gonna start, finish up everybody on YouTube and Facebook.
• 52:16
  SPEAKER_03: You can keep watching.
• 52:18
  SPEAKER_03: And people on if you go to Facebook and you check out the Jeffrey Mueller my my Facebook profile, you can come on and get the link because I'm about to send the link after we finish this up.
• 52:30
  SPEAKER_03: So I hope everybody enjoyed yourself tonight.
• 52:33
  SPEAKER_03: I felt that I was on.
• 52:35
  SPEAKER_03: I hope I wasn't doing too many ums and ahs, but overall, I think we gave this a little bit of decent rating.
• 52:44
  SPEAKER_03: I I when I tasted this on Sunday, I knew it was gonna have, and it even just got a little bit better having not being that fresh crack.
• 52:52
  SPEAKER_03: Delicious, delicious bourbon.
• 52:55
  SPEAKER_03: All right, everybody.
• 52:56
  SPEAKER_03: I'm Tiny, we're the Scotchy Bourbon Boys.
• 52:59
  SPEAKER_03: Remember, good, remember www.scotchybourbonboys.com for all things scotchy bourbon boys.
• 53:08
  SPEAKER_03: We didn't get a super chat, but I'm always looking for those super chats on YouTube or on Facebook, YouTube, Instagram, X, and TikTok.
• 53:17
  SPEAKER_03: Make sure you check us out there and then all on Apple, iHeart, and Spotify, but also everywhere else that you can listen.
• 53:24
  SPEAKER_03: If there's a place you can listen, you probably find us.
• 53:27
  SPEAKER_03: Just look up the Scotchy Bourbon Boys, type it in on Google, ask AI, ask ChatGPT.
• 53:33
  SPEAKER_03: ChatGPT will give you a really good, what would you say, review of the Scotchy Bourbon voice.
• 53:40
  SPEAKER_03: But make sure that no matter where you listen and what you like, that you basically become members, subscribe, join our Patreon.
• 53:50
  SPEAKER_03: There's so many different things you can do to support us.
• 53:54
  SPEAKER_03: We definitely need it.
• 53:56
  SPEAKER_03: Five-star review on Apple.
• 53:58
  SPEAKER_03: Love those.
• 53:59
  SPEAKER_03: We're really getting our points up on Apple.
• 54:01
  SPEAKER_03: We're at four.
• 54:02
  SPEAKER_03: Now we're at, I believe, four or two, just with the other review of the other day, but I'd like it to get it to be a 4.8, 4.9.
• 54:09
  SPEAKER_03: That would be great.
• 54:10
  SPEAKER_03: And then remember, good bourbon equals good times and good friends.
• 54:17
  SPEAKER_03: Drink responsibly.
• 54:19
  SPEAKER_03: Don't drink and drive, and make sure that you live your life uncut and unfiltered.
• 54:28
  SPEAKER_03: And here we go with my theme song.
• 56:42
  SPEAKER_03: I knew that, folks.
• 56:43
  SPEAKER_03: I knew that this is the new computer does not like Podcast Studio.
• 56:47
  SPEAKER_03: I might have to get some different software, which is bullshit because I got this because of the speed and the everything and everything.
• 56:54
  SPEAKER_03: And this this app is just how is it worthless on the brand new computer?
• 57:01
  SPEAKER_03: But I will re record tonight and get it back up.