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Whiskey Alchemy Turning Bad Whiskey Spirits Into Stars, or Not! · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify.
• 1:25
  Speaker 1: Sipping on some scotch.
• 1:50
  Speaker 2: We've been a little while but it's sure fun to watch.
• 1:53
  Speaker 2: We love what we do.
• 1:55
  Speaker 2: We're drinking every brew man.
• 1:57
  Speaker 2: We talk some shit, but we're telling the truth.
• 2:00
  Speaker 2: Yeah, we're the scch and Butter and Boys Raising some hell.
• 2:07
  Speaker 2: We make it some noise.
• 2:08
  Speaker 2: Yeah, we're the Scotch and Butter and Boys.
• 2:12
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:16
  Speaker 2: We're here to have fun.
• 2:38
  Speaker 3: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:45
  Speaker 3: So good to be here.
• 2:47
  Speaker 3: It's Tuesday, january 25th and we're the Scotchy Bourbon Boys Tiny's here tonight.
• 2:53
  Speaker 3: Supernash and CT will be here on Thursday, the 27th January 27th, and we will be doing Penelope 27, january 27.
• 3:06
  Speaker 3: And we will be doing Penelope.
• 3:06
  Speaker 3: I believe it's called the estate collection.
• 3:07
  Speaker 3: We've got that to go and that's what's going to be next Thursday.
• 3:09
  Speaker 3: But I'm here tonight by myself.
• 3:10
  Speaker 3: But I'm not really by myself because I have a bunch of people online on Facebook and on YouTube and we're just I'm just checking out.
• 3:22
  Speaker 3: Mr Smith says let's get drunk.
• 3:25
  Speaker 3: I'm just checking out.
• 3:27
  Speaker 3: I'll monitor the YouTube and the Facebook comments as we go along.
• 3:31
  Speaker 3: But tonight's podcast is a really cool podcast.
• 3:34
  Speaker 3: It's what to do with whiskey or bourbons that you purchased In some case.
• 3:41
  Speaker 3: You didn't get to taste and you don't like it.
• 3:44
  Speaker 3: It's not your favorite, and you got 950 bottles all around you and you're not sure what you want to do with it.
• 3:50
  Speaker 3: But I'm here to tell you a bunch of things that you can do with whiskeys and bourbons and, honestly, the one thing that's out there is the old fashioned, and I've done a podcast on.
• 4:03
  Speaker 3: Does better bourbons make better old-fashions and they absolutely do.
• 4:08
  Speaker 3: So that's the one drink mixed drink mixer that I'm not going to ever put something I don't like in, because I like to put what I like into good bourbons, into my old fashions.
• 4:27
  Speaker 3: But when it comes to everything else, then we'll talk about that.
• 4:30
  Speaker 3: But remember wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys.
• 4:35
  Speaker 3: We got our Glen Karens oh, good thing, a Woodford Roozer, our Scotchy Bourbon Boys, glen Karens.
• 4:42
  Speaker 3: We've got our t-shirts.
• 4:43
  Speaker 3: Hopefully we got the pecans going for our next round of bourbon balls.
• 4:48
  Speaker 3: They went so fast this Christmas it was just my head spun.
• 4:52
  Speaker 3: If you got some, you were lucky, because I don't even think I got one.
• 4:57
  Speaker 3: So just make sure you check us out at all the different things.
• 5:01
  Speaker 3: You can contact me for any of the Scotch and Bourbon Boys merchandise and then also our barrel picks.
• 5:07
  Speaker 3: If you're interested, contact me.
• 5:09
  Speaker 3: We got some really good ones.
• 5:10
  Speaker 3: So make sure you reach out and I get that to you.
• 5:15
  Speaker 3: Now we are on Facebook, instagram, youtube and X and, like I said before, if everything works out, I will welcome back to get back on TikTok.
• 5:27
  Speaker 3: But we got to get some changes on that and we should know in the next couple of weeks what's going on with that and if we're going to get back on, because that platform was kind of cool for us.
• 5:36
  Speaker 3: So it would be cool for the Scotchy Bourbon Boys to be back on TikTok Now.
• 5:42
  Speaker 3: Also, remember, we're on all the major podcast formats Spotify, iheart and Apple, and then also just Pandora, amazon, alexis.
• 5:57
  Speaker 3: You can ask to play the Scotchy Bourbon Boys.
• 6:01
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• 6:02
  Speaker 3: There's sobon boys.
• 6:03
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• 6:03
  Speaker 3: There's so much that you can do.
• 6:06
  Speaker 3: We're out there if you can, if you're listening, but remember, like, listen, comment, subscribe and leave good feedback.
• 6:13
  Speaker 3: Uh, we absolutely want that to happen.
• 6:17
  Speaker 3: Uh, so, if you're watching and you enjoy the show, make sure you check out and give us uh, give us five stars on apple.
• 6:26
  Speaker 3: Give us you know, subscribe on youtube if you're watching, please.
• 6:30
  Speaker 3: Uh, we appreciate it.
• 6:32
  Speaker 3: It's how we go.
• 6:33
  Speaker 3: Uh, our, our sister, our whole thing.
• 6:36
  Speaker 3: It revolves around our sponsors.
• 6:37
  Speaker 3: What little?
• 6:38
  Speaker 3: We don't get a lot of money, but we get some money.
• 6:40
  Speaker 3: It keeps us up in equipment and travel expenses and then also a little bit of the bourbon and whiskey that we review.
• 6:46
  Speaker 3: So everything that you can give us, even through.
• 6:51
  Speaker 3: I believe we're even on Jesus.
• 6:56
  Speaker 3: It's not.
• 6:58
  Speaker 3: I want to say it's just a total blank, so I'm not even going to go there.
• 7:00
  Speaker 3: It's funny how I want to say it's just a total blank, so I'm not even going to go there.
• 7:04
  Speaker 3: It's funny how I can't Patreon.
• 7:08
  Speaker 3: There it was.
• 7:09
  Speaker 3: It actually came to me.
• 7:10
  Speaker 3: We're on Patreon and you can different levels and get stuff, and we will I've.
• 7:17
  Speaker 3: Everybody now has their Crystal Glen Cairns and the Crystal Glen Cairn Club consists of.
• 7:22
  Speaker 3: We've got three people in the Crystal Glen Cairn Club plus the honorary members that if you've been on this show a lot, you know, like Greg Schneider and Stacy Pritchard and Randy Prass, the people who've been on that, that's when you've been on my, our, our show and you're the friends of the Scotchie Bourbon Boys.
• 7:43
  Speaker 3: We like to treat everybody right because we get treated right.
• 7:47
  Speaker 3: So, um, look for, uh, I believe I'm going to have a couple openings in the Crystal Glen Caring Club coming up.
• 7:54
  Speaker 3: Now, here we are.
• 7:57
  Speaker 3: This is something all night I got to figure out.
• 7:59
  Speaker 3: But the first, the first, honestly, the people on the first.
• 8:07
  Speaker 3: I don't know what I want.
• 8:11
  Speaker 3: I'm just trying to think about how I can get this on YouTube.
• 8:14
  Speaker 3: Oh, I probably, let's see.
• 8:19
  Speaker 3: Where did I?
• 8:21
  Speaker 3: Did I just put that underneath, okay, so I might be able to monitor this?
• 8:28
  Speaker 3: Nope, that's the camera.
• 8:30
  Speaker 3: Oh, but then I can show it on.
• 8:32
  Speaker 3: I can show Facebook on YouTube, let's see.
• 8:37
  Speaker 3: Let's see if I got Facebook.
• 8:44
  Speaker 3: Yep, there it is, let's go to.
• 8:46
  Speaker 3: I don't want to be on sketchy perfect voice page.
• 8:51
  Speaker 3: Let's go back home.
• 8:56
  Speaker 2: All right.
• 8:57
  Speaker 3: There it is.
• 8:58
  Speaker 3: So, if I do the screen share here, let's get, let's do this.
• 9:51
  Speaker 3: I love doing screen shares.
• 9:53
  Speaker 3: Here we go.
• 9:54
  Speaker 3: Oh, everybody listen on audio.
• 9:56
  Speaker 3: You just listen to the audio because this is narrated and let's see, there it is Share screen that should come up up.
• 10:10
  Speaker 3: Let's take that up right right there, and then I'm gonna see what happens and the there's an extreme way of dealing with bourbons that you don't like.
• 10:23
  Speaker 3: I got this up there, okay, so I should able to.
• 10:27
  Speaker 3: Let's make this bigger.
• 10:30
  Speaker 3: Let's see, that's there.
• 10:33
  Speaker 3: Okay, now I got to figure out how to turn the sound off.
• 10:37
  Speaker 3: Let's should be able to.
• 10:39
  Speaker 3: I should.
• 10:39
  Speaker 3: Let's see, let's go.
• 10:42
  Speaker 3: Okay, turn the sound off, all right, so that's Okay.
• 10:46
  Speaker 3: Turn the sound off, all right, so that's.
• 10:48
  Speaker 3: I wonder how that?
• 10:50
  Speaker 3: Okay, that's dumb, I didn't want that.
• 10:54
  Speaker 3: Okay, there we go.
• 10:56
  Speaker 3: So I will show this on YouTube.
• 11:00
  Speaker 3: Hopefully you guys can see that.
• 11:01
  Speaker 3: Let's see if they can.
• 11:02
  Speaker 3: This is interesting.
• 11:05
  Speaker 3: This is some interesting stuff I'm doing here.
• 11:07
  Speaker 3: I'm hoping that you can see that I got to wait and then I can play.
• 11:12
  Speaker 3: All right, let's see.
• 11:14
  Speaker 3: All right, let's see.
• 11:19
  Speaker 3: What is that showing?
• 11:21
  Speaker 3: Okay, that's an angle.
• 11:23
  Speaker 3: Okay, that should be good, all right.
• 11:27
  Speaker 3: So now I should be able to.
• 11:31
  Speaker 3: Where's the play?
• 11:34
  Speaker 3: Okay, and ryes that you don't like, but I'm going to illustrate one.
• 11:52
  Speaker 3: I've got a bottle of something that I haven't drank for a long time.
• 11:56
  Speaker 3: I still don't like it.
• 11:58
  Speaker 3: I can smell it.
• 11:58
  Speaker 3: It has a bunch of different things going on, but this is called a drain pour and that is one way.
• 12:21
  Speaker 3: All right, so there you go, the drain pour.
• 12:22
  Speaker 3: Uh, I, that's the first time.
• 12:23
  Speaker 3: These pours are the first time I've ever done them.
• 12:25
  Speaker 3: Uh, I don't really think that.
• 12:28
  Speaker 3: You know that's that.
• 12:29
  Speaker 3: But then if you've got something you really don't like and there's one step further and I am about to play that for you.
• 12:39
  Speaker 3: So let's see how that works.
• 12:41
  Speaker 3: There are many different ways to deal with bourbons, whiskeys and ryes that you don't like, but this is probably the ultimate way to deal with it.
• 12:50
  Speaker 3: I don't always recommend this, but this one's been around for a while and I really don't like it and I have no problem doing this.
• 12:57
  Speaker 3: Unlike the drain pour, which gives it a little bit of respect, pouring it down the drain, this is the toilet pour.
• 13:03
  Speaker 3: It also sterilizes the bowl there are many different.
• 13:22
  Speaker 3: All right, there you go everybody.
• 13:25
  Speaker 3: Um, hopefully you were able to see that.
• 13:29
  Speaker 3: At least you were able to hear that on YouTube.
• 13:32
  Speaker 3: I'm just.
• 13:33
  Speaker 3: You know, it's a little bit of a what would you say?
• 13:36
  Speaker 3: It's a little bit different or whatever.
• 13:40
  Speaker 3: It's delayed too, but those are two ways.
• 13:45
  Speaker 3: All right, what do we got here?
• 13:47
  Speaker 3: All right, I got to get this out of the way, john.
• 13:51
  Speaker 3: I love, uh, your comment.
• 13:54
  Speaker 3: You should have enough raw material ingredients for more.
• 13:57
  Speaker 3: I brought those up for that.
• 14:00
  Speaker 3: Oh my god, it's just like.
• 14:04
  Speaker 3: So you got the drain pour and the toilet pour.
• 14:07
  Speaker 3: I don't recommend these.
• 14:08
  Speaker 3: I just illustrated them.
• 14:10
  Speaker 3: I will put those out as reels and also as shorts on YouTube.
• 14:20
  Speaker 3: I thought that was.
• 14:21
  Speaker 3: I felt really kind of strange doing it.
• 14:24
  Speaker 3: So there's another thing you can do.
• 14:27
  Speaker 3: It's like, and so we covered this a long time ago and this particular canadian club reserve nine year I had, and this about five years ago we took what one of these wooden oak charred staves for making whiskey taste better.
• 14:53
  Speaker 3: Now, we didn't know good enough, I left one in for about three weeks and, honestly, we had taken a little bit out before we dropped it in and we compared and it did make it better.
• 15:09
  Speaker 3: So if you have a whiskey and this is a Canadian whiskey, not my favorite and you can buy this on Amazon, they have all different types of little chips you can drop in and kits there's flavor kits that you can add where you can add different flavors and different oaks and woods and cherries and vanillas.
• 15:31
  Speaker 3: So adding extra stuff in and letting it age is another way to do that.
• 15:38
  Speaker 3: Now I'm going to see what this tastes like five years later.
• 15:44
  Speaker 3: It's a nine-year.
• 15:46
  Speaker 3: That's been in the bottle for about five years.
• 15:49
  Speaker 3: I'm going to grab one of these glasses because I don't think it's a Glenworthy, but I have not revisited it and actually opening that up, it smells decent.
• 15:57
  Speaker 3: Revisit it and actually opening that up, it smells decent.
• 16:04
  Speaker 3: And this is not.
• 16:04
  Speaker 3: This was three weeks aged in, uh, with this little stave not this one, but one, and I have one.
• 16:09
  Speaker 3: I've had it all along.
• 16:10
  Speaker 3: I mean, it's been in a drawer and whatever.
• 16:12
  Speaker 3: It'll probably add pencil, um, pencil, shaving flavors.
• 16:18
  Speaker 3: But taking this and now that that sat in the bottle for another nine years, I don't know if that I don't think it's a drain pour or a toilet pour, but let's see.
• 16:32
  Speaker 3: Actually, actually, that's freaking really good.
• 16:56
  Speaker 3: I don't know why, but that's I.
• 16:57
  Speaker 3: So let's uh, it's not hard to do.
• 17:07
  Speaker 3: That was that damn good.
• 17:08
  Speaker 3: Let's add a little bit more oak to it.
• 17:09
  Speaker 3: There we go.
• 17:09
  Speaker 3: I've been dying.
• 17:09
  Speaker 3: There it goes, it's in there, let's see what happens.
• 17:14
  Speaker 3: We'll revisit this in a couple weeks, but that's one thing you can do.
• 17:17
  Speaker 3: You just drop that baby in there and you're going to add some more wood flavor.
• 17:21
  Speaker 3: So if you didn't like it now, granted, this was had that in for three weeks and then sat, we tasted it and then sat for five years and there's a little less down on the on the thing.
• 17:38
  Speaker 3: But I'm dropping that baby in and see, let's see what kind of uh flavor we can get.
• 17:44
  Speaker 3: That's another thing you can do with whiskeys.
• 17:47
  Speaker 3: Now, one of the other things you can do, and people were saying now I've got the book and let's, let's put this over here, because I don't, I don't think it should be on camera.
• 18:00
  Speaker 3: Let's take that off camera.
• 18:02
  Speaker 3: There we go, I I had the book right in front of me with the glasses, so here we go.
• 18:07
  Speaker 3: So here's some the what would you say?
• 18:13
  Speaker 3: I posted this on facebook earlier and here are some some ideas that people have been uh, throwing out there.
• 18:25
  Speaker 3: Cameron Hatch, give it to his.
• 18:28
  Speaker 3: He wants to give it to his brother with a less refined palate.
• 18:32
  Speaker 3: That's what he does with all the whiskey that he buys that he doesn't drink.
• 18:35
  Speaker 3: Craig Mapper M-A-A-P-R, m-a.
• 18:41
  Speaker 3: Oh, craig Meyer sorry, he makes cookies and apple pie with it.
• 18:45
  Speaker 3: Now I always would recommend if you're going to cook with it and you're trying to make something like cookies and apple pie, you should use a good tasting bourbon, not a bad bourbon or whiskey.
• 18:56
  Speaker 3: But it's to each his own.
• 18:58
  Speaker 3: Ann Dimmick says she likes to make different cocktails.
• 19:01
  Speaker 3: That is something that we will discuss in a little bit.
• 19:05
  Speaker 3: Andy Piper mix with Coke and give it to the wife.
• 19:09
  Speaker 3: I like that one, andy, but my wife ain't going for it.
• 19:12
  Speaker 3: My wife is a neat bourbon drinker and she likes what she likes and her flavors.
• 19:18
  Speaker 3: That would not work with my wife.
• 19:20
  Speaker 3: Rob Hartfield he said mix it with Coke and give it to his buddy, greg.
• 19:30
  Speaker 3: I won't say his last name because he says he gives it to his co-workers that just drink.
• 19:37
  Speaker 3: Chris Mapes, he does an infinity mixer, all right, so he basically you can put it in.
• 19:46
  Speaker 3: This is one of the things.
• 19:47
  Speaker 3: This is an actual woodford double oak.
• 19:50
  Speaker 3: Uh, I took I had so many woodford double oaks picks and they were all getting down.
• 19:58
  Speaker 3: I still have three or four picks, but also that type of thing and you basically pour them all in, mix them all together and then when they first mix together, it's not the greatest, but I'll tell you the same thing when you do this with the whiskeys, you're going to get some different flavors.
• 20:18
  Speaker 3: It's going to get some different flavors.
• 20:19
  Speaker 3: It's going to completely change from when it was.
• 20:22
  Speaker 3: This has allowed in time that all the different barrels at first, when they were going, it didn't have the greatest taste, but once they've infused, that's the same thing.
• 20:37
  Speaker 3: If you're going to mix all these different, so that's the same thing If you're going to mix all these different.
• 20:40
  Speaker 3: And so what I would say is if you're doing a drain pour or a toilet pour, don't pour them all out.
• 20:46
  Speaker 3: Leave some and start an infinity where they mix together to see if you can take a bunch of them and mix them together.
• 21:03
  Speaker 3: Just keeps getting better.
• 21:07
  Speaker 3: It's been sitting.
• 21:07
  Speaker 3: There's a good amount of oak on that baby.
• 21:12
  Speaker 3: It's like a butterscotch oak.
• 21:13
  Speaker 3: Interesting how the more it sits in there and the more they're together that each time you have it it changes 's the same.
• 21:20
  Speaker 3: It would be the same thing with the infinity.
• 21:22
  Speaker 3: Now he puts it all together and then he uses those for mixers.
• 21:28
  Speaker 3: He doesn't even drink it straight.
• 21:30
  Speaker 3: I like this.
• 21:31
  Speaker 3: Um, george moreau wait, what's his name?
• 21:36
  Speaker 3: Link more Moreau.
• 21:37
  Speaker 3: Lance Moreau, sorry, lance.
• 21:41
  Speaker 3: He does a ninja slushie.
• 21:43
  Speaker 3: He basically mixes them into the slushie.
• 21:46
  Speaker 3: Bo Cumberland, he does a marinade for smoking meat.
• 21:52
  Speaker 3: Then Hal Ginsberg says it's great to put into eggnog.
• 21:59
  Speaker 3: It adds into the eggnog, so that's kind of cool.
• 22:03
  Speaker 3: Um, tim johnson, I need to go up to tim johnson's because, uh, yes, randy, everything showed up today.
• 22:13
  Speaker 3: Um, I'll talk to you about getting you the venmo umAP.
• 22:18
  Speaker 3: Tim Johnson, he said and he's up in northern Cleveland area he says redistill after mixing them all up.
• 22:26
  Speaker 3: So you get them all together and you do, you redistill them and then do whatever you got to do, age them or whatever.
• 22:33
  Speaker 3: Dave French does a mason jar re-blending.
• 22:38
  Speaker 3: So he basically gets mason jars and puts a little bit of this and a little bit of that.
• 22:42
  Speaker 3: John Bentz, he re-distills too.
• 22:46
  Speaker 3: Justin Whaley, a good friend of the show, he does an infinity blend for cocktails and cooking.
• 22:55
  Speaker 3: He takes the stuff he doesn't like, mixes it all together and he'll make cocktails out of them and he'll cook with it.
• 23:00
  Speaker 3: He just kind of keeps it going.
• 23:01
  Speaker 3: John, we all know he's here and John likes to use it as a fire starter.
• 23:18
  Speaker 3: Um, dan kelly, he likes to fool everybody.
• 23:24
  Speaker 3: What he does is he pours it into a decanter and then he puts a different empty bottle that's a much better bourbon next to the decanter and then has a riot to see what everybody says.
• 23:40
  Speaker 3: So that would be an interesting thing to do with it.
• 23:44
  Speaker 3: Now, lou Bryson, the whiskey writer, he says he would keep it.
• 23:51
  Speaker 3: He keeps some, so he doesn't forget what he doesn't like.
• 23:55
  Speaker 3: And then also he'll mix them together to make like a Lynchburg lemonade.
• 23:59
  Speaker 3: He likes to do that.
• 24:01
  Speaker 3: Jason Giles likes to mix Red Bull.
• 24:04
  Speaker 3: Jason cheers buddy.
• 24:06
  Speaker 3: Then you got Greg Nichols.
• 24:09
  Speaker 3: He said and that's one of the things a couple guys said they said re-barrel it.
• 24:17
  Speaker 3: So you got things like this here.
• 24:20
  Speaker 3: I've got that.
• 24:21
  Speaker 3: Uh, I got this from young nose a long time ago, but it's a little small, 750 milliliter barrel.
• 24:30
  Speaker 3: Uh, it's got the thing I to do that this has been around for a long time.
• 24:36
  Speaker 3: You're supposed to fill it up with water.
• 24:38
  Speaker 3: Let it expand once it does that then you pour in your whiskey and this will age it further.
• 24:44
  Speaker 3: Um, so that is one thing that I was.
• 24:49
  Speaker 3: I think this screws out, if I'm not mistaken.
• 24:54
  Speaker 3: I'm not sure if it's in there, if it's a charred barrel, let's take a look.
• 25:00
  Speaker 3: Got the stave in there.
• 25:03
  Speaker 3: Can't see much, but you just pour it in and then seal it back up and go from there.
• 25:12
  Speaker 3: That's a pretty cool, cool thing.
• 25:14
  Speaker 3: If I personally these little barrels, if I was going to put something in there, I really would want to put something that I wanted, that was good, that I wanted to even make better Not so great that I don't want to change it, but that's kind of how that goes.
• 25:36
  Speaker 3: But that's kind of how that goes.
• 25:40
  Speaker 3: So that brings us to bad ideas.
• 25:50
  Speaker 3: Some people talked about mixers.
• 26:03
  Speaker 3: But everybody knows Tiny hates some ryes.
• 26:04
  Speaker 3: This particular rye here.
• 26:07
  Speaker 3: Put it in the scotch, no, I'm going to put it in the wood for Sazerac rye.
• 26:12
  Speaker 3: I tried the 18 and I almost puked.
• 26:15
  Speaker 3: They taste rancid to me and it's my palate.
• 26:21
  Speaker 3: Lots of people like it.
• 26:22
  Speaker 3: You can like what I don't like, because our palates are all different.
• 26:27
  Speaker 3: Whiskey's a personalized experience, but this flavor in certain ryes and I'm hoping that this held together the same way, otherwise I got to find another one.
• 26:43
  Speaker 3: No, it has it.
• 26:46
  Speaker 3: The other one.
• 26:48
  Speaker 3: I think I don't know if I still have bullet rye.
• 26:52
  Speaker 3: Bullet rye was by far the worst 95.5 MGP that just is just spread picked.
• 27:00
  Speaker 3: I've had some 95.5 MGP that people have me taste their barrels that six-year ride from Watershed and there was one that Bill Hockett did down at Dayton Barrel Works.
• 27:18
  Speaker 3: But this is Sazerac and it doesn't taste rancid.
• 27:33
  Speaker 3: Okay, there's enough sweetness, but it has the flavors.
• 27:42
  Speaker 3: I don't picks up dill there's some.
• 27:43
  Speaker 3: I always it tastes like celery and dill and whatever.
• 27:50
  Speaker 3: And so the one thing that this is the one that I really kind of like and we're going to bring it out, here we go.
• 28:02
  Speaker 3: What to do with rye?
• 28:04
  Speaker 3: Tiny has figured this out.
• 28:06
  Speaker 3: Out of all the things to do with the rye is the one thing that this really comes through.
• 28:21
  Speaker 3: I got some celery, that's what's in the rye.
• 28:26
  Speaker 3: I got some Bloody Mary mix here.
• 28:28
  Speaker 3: I didn't open it and this is going to be.
• 28:35
  Speaker 3: Do you think I gotta shake it up?
• 28:39
  Speaker 3: I might intend, but this is the bloody mary mix.
• 28:43
  Speaker 3: Now when I do a bloody mary with vodka, I use the bloody mary mix.
• 28:49
  Speaker 3: There it is.
• 28:52
  Speaker 3: I gotta see, and then I'll finish it with V8.
• 29:02
  Speaker 3: Now, this one is low sodium, 100% vegetable juice.
• 29:05
  Speaker 3: It's low sodium but we're going healthy tonight, we're going to go do that.
• 29:12
  Speaker 3: Let's put that up there.
• 29:17
  Speaker 3: There we go.
• 29:19
  Speaker 3: We got the celery in there we will put this up here.
• 29:34
  Speaker 3: Got some original Bloody Mary mix.
• 29:35
  Speaker 3: I got some V8 right there.
• 29:37
  Speaker 3: I got the celery in there and then we are gonna drop, let's put.
• 29:42
  Speaker 3: Let's fill that baby up.
• 29:44
  Speaker 3: Yep, we got some sazerack rye that I don't like and then we're gonna stir that baby up.
• 29:51
  Speaker 3: Let's get this corn dying for this all night.
• 30:00
  Speaker 3: Oh, some pickles one pickle, two pickle and some juice pickle juice.
• 30:22
  Speaker 3: All right, we're still gonna set it up.
• 30:24
  Speaker 3: So, in my opinion, this so I got cloths and pickles, v8 and I've got this.
• 30:35
  Speaker 3: I want to say I got the glasses.
• 30:41
  Speaker 3: So let's just do this.
• 30:43
  Speaker 3: This is 95% juice and sea salt.
• 30:47
  Speaker 3: It is a red, it is non-alcoholic.
• 30:49
  Speaker 3: This is Mr and Mrs T Bloody Mary Mix.
• 30:54
  Speaker 3: It definitely is available for you.
• 30:57
  Speaker 3: I got to see if I have to add more.
• 31:00
  Speaker 3: Let's see what happened here.
• 31:02
  Speaker 3: I got my pickles in there.
• 31:04
  Speaker 3: I've got my celery.
• 31:05
  Speaker 3: What do I need?
• 31:13
  Speaker 3: I might need some more.
• 31:15
  Speaker 3: Okay, need some more of mrs t's.
• 31:25
  Speaker 3: I got too much.
• 31:25
  Speaker 3: Uh, let's put some more of that.
• 31:29
  Speaker 3: Take that back back up.
• 31:30
  Speaker 3: All right, got a couple pickles in there.
• 31:39
  Speaker 3: Got that, that, mr and Mrs T.
• 31:41
  Speaker 3: I mean, you are talking with this celery.
• 31:49
  Speaker 3: We're talking Bloody Mary, couple pickles in there.
• 31:53
  Speaker 3: So this I mean you can get, this will work on Super Bowl Sunday man, put a little bit more Sazerac rye.
• 32:16
  Speaker 3: Get that out of, get that bottle starting to be a little bit lower.
• 32:17
  Speaker 3: So in my opinion, those of an air conditioner, all right, come to big, big touch.
• 32:29
  Speaker 3: I would love to Marcos rise that I don't like.
• 32:33
  Speaker 3: Make the greatest Bloody Mary.
• 32:49
  Speaker 3: I don't like vodka, bloody Marys.
• 32:51
  Speaker 3: Okay.
• 32:51
  Speaker 3: So we're going to put this off to the side.
• 32:55
  Speaker 3: We'll get that out of the way, we'll get back on the air.
• 33:26
  Speaker 3: But when it comes to the bloody mary, um, they have the dill already built in.
• 33:32
  Speaker 3: They've got the celery taste built in.
• 33:35
  Speaker 3: I mean, this is fantastic.
• 33:37
  Speaker 3: Plus, there is a little bit.
• 33:52
  Speaker 3: What is that?
• 33:53
  Speaker 3: It's the bloody mary mix.
• 33:54
  Speaker 3: Let's see.
• 33:54
  Speaker 3: I should have a towel under here.
• 33:56
  Speaker 3: I believe I do.
• 33:57
  Speaker 3: No, I don't.
• 33:57
  Speaker 3: Well, we'll use a little.
• 33:58
  Speaker 3: Yeah, we'll use a bag.
• 33:59
  Speaker 3: Wipe that up.
• 34:01
  Speaker 3: I don't, it was something, but oh, it's the pickle juice.
• 34:10
  Speaker 3: I have to wipe that up a little bit better.
• 34:13
  Speaker 3: Is that a Caesar?
• 34:17
  Speaker 3: No, it is a Bloody Mary.
• 34:19
  Speaker 3: It's made of.
• 34:20
  Speaker 3: It's made of V8 tomato juice, the Mr and Mrs T's Bloody Mary mix, pickles, celery and Sazerac rye, straight rye whiskey.
• 34:44
  Speaker 3: That's kind of like what I like to do, so I'll share some rare character ryes that I think you may actually enjoy.
• 34:53
  Speaker 3: There are some ryes that I do enjoy uh, I would say mictors rye there's, there are some, but at the same time uh, you know, we covered all the different things that you can do.
• 35:09
  Speaker 3: You can rebarrel it, you can redistill it, you can add some, you know, wood flavoring to it.
• 35:17
  Speaker 3: What I like, I'm doing on that nine, and actually that's that works.
• 35:20
  Speaker 3: That can work well If you're making it into.
• 35:23
  Speaker 3: You can decanter it, share with friends.
• 35:30
  Speaker 3: Somebody mentioned they like to take those bottles to a party and then leave them.
• 35:37
  Speaker 3: But I don't feel comfortable.
• 35:39
  Speaker 3: I do not feel comfortable leaving, I don't feel comfortable going to a party with an open bottle Put it that way, and most everything for me to know that I don't like it, it has to be an open bottle.
• 35:55
  Speaker 3: But I can serve, I can have it out on my bar.
• 36:00
  Speaker 3: But, once again, if people are coming here, I don't serve them up my bad, I don't serve up bad bourbons Now, if I don't like them.
• 36:08
  Speaker 3: Some people do like rye.
• 36:11
  Speaker 3: So my rye guys.
• 36:12
  Speaker 3: A lot of times my ryes get out of here because they got to get out of here, because more is coming it.
• 36:19
  Speaker 3: Just you know, tonight, sweetens Cove.
• 36:22
  Speaker 3: Thank you so much, randy, that came.
• 36:24
  Speaker 3: Love it.
• 36:28
  Speaker 3: Turn it into a Bloody Mary, a Bloody Emry, a Bloody Myer how would you say that?
• 36:37
  Speaker 3: A Bloody Myry, a Bloody Myry, that's awesome, rose, that is awesome, um, but it's, this is, this is pretty good.
• 36:49
  Speaker 3: Uh, I will drink the says I won't.
• 36:52
  Speaker 3: I don't want to drink the Sazerac rye, but I will drink it in a bloody Mary.
• 36:55
  Speaker 3: I don't want to drink it either.
• 37:01
  Speaker 3: I love the pickles in a Bloody Mary too.
• 37:05
  Speaker 3: It's just like if I can get this pickle, there it comes.
• 37:08
  Speaker 3: It's like this is a glass we stole out of.
• 37:16
  Speaker 1: New Orleans.
• 37:19
  Speaker 3: Not the last time.
• 37:20
  Speaker 3: But that's so good, the pickle is just so much better.
• 37:25
  Speaker 3: So, anyways, um, if y'all you know there's a lot to do with the whiskeys, um, like I said, a lot of people will walk out of here.
• 37:40
  Speaker 3: I haven even had one person.
• 37:42
  Speaker 3: Um, so it's the same thing with, uh, single malts Not now.
• 37:48
  Speaker 3: There are some really good single malts I'm not giving away, but there's a couple of them and they're American single malts and they're okay, but I, I them.
• 38:03
  Speaker 3: So that's kind of cool.
• 38:05
  Speaker 3: All right that I'm sharing with my florida whiskey group at a local star.
• 38:09
  Speaker 3: I'm having a friday okay, a friday, that's funny, but I'm not going to be there, right, I won't I?
• 38:18
  Speaker 3: Yeah, when I, when we come down randy in March, if we make it to Bayou, you just keep those ryes by you.
• 38:28
  Speaker 3: You know, if we're going to bring something else, we're going bourbon.
• 38:32
  Speaker 3: So a lot of people like to try and get me to try ryes and that's fine.
• 38:37
  Speaker 3: But if I'm like on my vacation going, the r?
• 38:42
  Speaker 3: Rise are just kind of put back on the shelf.
• 38:45
  Speaker 3: So that's just kind of like how that's got to work when we do that.
• 38:49
  Speaker 3: So actually, I think I put enough Sazerac in here that I'm getting a buzz, but I want to drink this because I love V8.
• 39:04
  Speaker 3: This is like dinner healthy for me.
• 39:09
  Speaker 3: I got pickles and tomato juice.
• 39:11
  Speaker 3: What more can you get?
• 39:13
  Speaker 3: Now, this was a high five and I want to say it was Pat O'Brien's in New Orleans and they had served a hurricane in there and we got that glass and I was excited about that glass.
• 39:30
  Speaker 3: Let's see, she rubber banded this little one on here, let's.
• 39:36
  Speaker 3: I wonder if that's going to go too far.
• 39:42
  Speaker 3: All right, let's see what the celery is tasting like with the All set set right there.
• 40:06
  Speaker 3: I do like celery that absorbs that up.
• 40:10
  Speaker 3: So that's it for what we got to do with bourbons and ryes that you don't like.
• 40:39
  Speaker 3: Now I'm going to stay on tonight the people on the audio podcast, on Apple and iHeart and everything.
• 40:49
  Speaker 3: So I want to get this in the books.
• 40:52
  Speaker 3: So let's finish up as we go along.
• 40:56
  Speaker 3: So wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glenn Garren's t-shirts and barrel picks.
• 41:08
  Speaker 3: So get a hold of me, tiny Jeff Mueller, on the Scotchie Bourbon Boys.
• 41:14
  Speaker 3: One way through social media.
• 41:15
  Speaker 3: We're on Facebook, instagram, youtube and X, soon to be hopefully on TikTok, and then also on all the podcast formats Apple, iheart Spotify.
• 41:27
  Speaker 3: No matter how you listen to us, watch us.
• 41:31
  Speaker 3: Make sure you listen like, comment, subscribe and leave good feedback.
• 41:38
  Speaker 3: That is greatly appreciated.
• 41:42
  Speaker 3: And remember good bourbon and good whiskey equals good friends and good times.
• 41:51
  Speaker 3: Remember drink responsibly.
• 41:53
  Speaker 3: Don't drink and drive and go out and live your life uncut and unfiltered and steve-o's gonna take us out oh, show me the way to the next whiskey bar.
• 42:22
  Speaker 2: Oh, don't ask why.
• 42:23
  Speaker 2: Oh don't ask why.
• 42:26
  Speaker 2: Show me the way to the next whiskey bar.
• 42:32
  Speaker 2: Oh don't ask why.
• 42:34
  Speaker 2: Oh don't ask why.
• 42:37
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 42:45
  Speaker 2: I tell you we must die.
• 42:48
  Speaker 2: I tell you, I tell you, I tell you we must die.