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Unlocking the Health Benefits of Whiskey:& Bourbon Beyond the Glass · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, Indiana's Alchemist of the Black Forest, 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.
• 1:55
  Speaker 3: We'll be right back, all right all right, welcome back to another podcast of the scotchy bourbon boys that there was kenny fuller.
• 2:54
  Speaker 3: Uh, great theme song.
• 2:57
  Speaker 3: We love it.
• 2:58
  Speaker 3: I don't think I'll ever get sick of it.
• 2:59
  Speaker 3: It's going to transfer to roku.
• 3:01
  Speaker 3: Hopefully someday I'll be able to pay him for doing that.
• 3:05
  Speaker 4: But also tonight we have super nash back in the home office studio yep, he's, he's relaxing.
• 3:14
  Speaker 3: Um, we are also live on facebook and youtube.
• 3:18
  Speaker 3: And youtube, uh, strach to tell, uh was saying hope there's no expensive whiskey bottles on that table because he was watching you move it around.
• 3:29
  Speaker 3: But you know, yeah, that looks like a.
• 3:33
  Speaker 3: Yeah, that looks like a George T Stagg, yeah, so that, yeah, there was some.
• 3:37
  Speaker 3: And then Gabrielle was watching tonight and she says she likes whiskey.
• 3:44
  Speaker 3: And then we've got Justin Whaley from.
• 3:48
  Speaker 3: Well, we got some news.
• 3:51
  Speaker 3: We'll talk about that a little bit later.
• 3:53
  Speaker 3: And then Jamie.
• 3:55
  Speaker 4: Walker what.
• 3:56
  Speaker 4: He's hanging out with us a little bit.
• 3:59
  Speaker 4: Who is Walker?
• 4:01
  Speaker 4: Walker, oh.
• 4:02
  Speaker 3: Walker yes, yeah, so we got we got the whole crew here tonight Excited to get along, you know, into this and.
• 4:12
  Speaker 3: But first let's just do the wwwscotchie bourbon boyscom for all things Scotchy bourbon boys.
• 4:18
  Speaker 3: Check out our bios, check out our all of our merchandise, everything about us.
• 4:24
  Speaker 3: You can do it.
• 4:26
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• 4:30
  Speaker 3: We are on iHeart, we are on Apple, we are on Spotify, we are on Pandora, alexa.
• 4:39
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• 4:47
  Speaker 3: So please keep listening, but make sure that you go to, um, mainly the apple or the iheart, and give us good feedback, good reviews, good stars and, uh, make sure that, if you're, uh, we're also make sure that we're also on Facebook, instagram, youtube and accent there, like, listen, subscribe and comment.
• 5:07
  Speaker 3: That all makes a difference.
• 5:10
  Speaker 3: On the Scotchie Bourbon Boys the Scotchie Bourbon Boys per podcast now are averaging around 2000 to 2500 listeners and watchers per podcast listeners and watchers per uh podcast.
• 5:29
  Speaker 3: So we are up uh from right around.
• 5:30
  Speaker 3: Uh, at one point, with facebook and whatever, we are at 1100, but to go to 2500 per, I'm pretty damn excited.
• 5:34
  Speaker 3: People are listening, people are watching on all the formats and, uh, we are getting bigger and bigger and it's exciting hanging out, having fun and getting a little info out there in the process yeah drinking some good whiskey and bourbon well, yeah, and then also there's the tonight's uh whole theme.
• 5:56
  Speaker 3: How, uh, you know whiskey.
• 5:58
  Speaker 3: A lot of people look at whiskey and there's a lot of undertones, dark undertones, to whiskey, and it's like anything else.
• 6:07
  Speaker 3: My favorite is when someone instantly tries to tell you that whiskey is bad whiskey, nobody should drink it.
• 6:16
  Speaker 3: It's, I mean, in the Muslim.
• 6:18
  Speaker 3: You know, there's a word for it.
• 6:21
  Speaker 3: They yell it it's this, it's a word for it.
• 6:23
  Speaker 3: They yell it it's this, it's that and whatever.
• 6:26
  Speaker 3: But you know, whiskey and we're going to talk about it consumed responsibly and moderately, is very healthy for you.
• 6:37
  Speaker 3: I'll give you an example Food.
• 6:40
  Speaker 3: Food.
• 6:42
  Speaker 3: We need to live.
• 6:43
  Speaker 3: We absolutely have to have food right.
• 6:46
  Speaker 3: So when you think about it, but when it's not consumed responsibly or moderately, there are negative health effects to food.
• 6:58
  Speaker 3: We need food to eat, you know, that's the one thing.
• 7:03
  Speaker 3: Um, hey, todd, good to see you.
• 7:06
  Speaker 3: Um, and then, uh, yep, these things are going good.
• 7:10
  Speaker 3: But food, when you think about it, uh, nash, it's like wrong foods, too much food, not eating it properly, consuming it irresponsibly, leads to health problems.
• 7:25
  Speaker 3: Similar, it's the same thing with whiskey and bourbon.
• 7:30
  Speaker 3: If you're going to abuse it, there's health problems involved with it.
• 7:35
  Speaker 3: There's no doubt there's a negative aspect, but we are going to look at the other end tonight.
• 7:42
  Speaker 3: We are going to talk about the health benefits.
• 7:44
  Speaker 3: Um, one health benefit is happening for me right now.
• 7:48
  Speaker 3: Um, I had my wisdom teeth extracted eight days ago and, um, you know, I was on the, the prednisone and in the and the antibiotics and everything, and today's kind of the last day for the any, the I had one last one this morning and the antibiotics and everything, and today's kind of the last day for the any, the had one last one this morning and the prednisone, whatever.
• 8:06
  Speaker 3: And there's a certain amount of mouth pain still associated where I got shots, and the gum pain and whatever, and then it'll ache and, you know, not feel good.
• 8:17
  Speaker 3: I'm drinking a little bit of whiskey tonight, which I'm drink sipping on this Jim Beam number seven year, the brand new seven year age statement black, which is a really good bottle, by the way.
• 8:36
  Speaker 3: We'll talk about that a little bit.
• 8:38
  Speaker 3: It has alleviated some of the stuff that was going on with my teeth and my cheeks in my mouth.
• 8:47
  Speaker 3: Um, another aspect of alcohol and uh, you can back me on this super nash is that it is uh, uh, it's uh, antibacterial sterilizing.
• 9:01
  Speaker 3: It was used to sterilize, so I'm basically killing germs.
• 9:05
  Speaker 3: Yeah, antiseptic with this inside my mouth.
• 9:09
  Speaker 3: Um, it's like ever since, uh, probably about six o'clock when I when I took a couple sips.
• 9:15
  Speaker 3: Um, a lot of you know my.
• 9:17
  Speaker 3: So when you get your wisdom teeth pulled, um, your cheeks kind of freak out.
• 9:21
  Speaker 3: There's no wisdom tooth there, so it doesn't know what to do.
• 9:25
  Speaker 3: It's used to avoiding your tooth and now no longer there, so there's a big hole, so it kind of like folds into the hole.
• 9:35
  Speaker 3: It's just the most bizarre thing to me.
• 9:37
  Speaker 3: But it gets kind of all tight Like it's almost like there's a, a saliva gland.
• 9:44
  Speaker 3: That's when you get in.
• 9:45
  Speaker 3: You know it's just weird how, what the, what the cheek tissue is doing.
• 9:48
  Speaker 3: But when I started drinking the bourbon, um, tonight, that cheek tissue relaxed and so it's been a much better evening than I thought it was going to be.
• 9:58
  Speaker 3: So, right, there is a health benefit for whiskey.
• 10:04
  Speaker 3: Now, over the years Nash, you were talking about the older I've got a 56 Hill Hill right here You've got, and this is when they used to prescribe it.
• 10:16
  Speaker 3: This is what they prescribed.
• 10:17
  Speaker 3: They prescribed this right here, if I'm not mistaken, everybody would you.
• 10:22
  Speaker 3: You go there to the doctor and this is what you come out with a bottle like this.
• 10:26
  Speaker 4: I shouldn't have grabbed my mind that I picked up in there, right now he, you got the old taylor.
• 10:34
  Speaker 3: But I believe, um, if I'm not mistaken, louis Pasteur was inventing penicillin in the I think it's like 19,.
• 10:48
  Speaker 3: What was it?
• 10:49
  Speaker 3: 30s in the 30s, and so the medicine.
• 10:53
  Speaker 4: I was about to say about 1927.
• 10:55
  Speaker 3: Yeah, maybe right in there, and so the medicine back then was during Prohibition.
• 11:01
  Speaker 3: You could Don't quote me on that, right, right, right, but the main medicine on was during prohibition.
• 11:07
  Speaker 3: You could, right, right, right, but the main medicine on the planet was alcohol and it was mainly whiskey and they made different concoctions.
• 11:13
  Speaker 3: Yeah, it's like.
• 11:18
  Speaker 3: Walker's talking about.
• 11:19
  Speaker 3: He got to taste this.
• 11:20
  Speaker 3: This was what we opened up on the bus tour and then also, I think I've had it along oh, I had it along with me in a couple different places so that was kind of fun.
• 11:31
  Speaker 3: So overall it was medicine.
• 11:36
  Speaker 3: So that's one.
• 11:38
  Speaker 3: 1928, Alexander Fleming.
• 11:41
  Speaker 3: There you go.
• 11:43
  Speaker 4: 1928 alexander fleming.
• 11:45
  Speaker 4: There, there you go um there.
• 11:46
  Speaker 4: You see that was close.
• 11:46
  Speaker 3: I knew it was right there, right there in the late 20s and okay, pasteur was in the 1800s, penicillin was alexander fleming and he was 1928.
• 11:56
  Speaker 3: Now, just that's walker, right there, okay, yep, so there we go.
• 12:01
  Speaker 3: So the medicine itself.
• 12:03
  Speaker 3: As a medic, you know, as medicine, doctors and distillers, medical history of beer, wine, spirits and cocktails, right, um, but the medicine was for doctors, that this was used to cure a lot of things coughs, congestion, you know certain things.
• 12:22
  Speaker 3: It was in the Civil War, I mean they used to use it as antiseptic before surgery.
• 12:30
  Speaker 3: I mean they were using it in the field, and so there's a lot of benefits of whiskey, now, one of the things that you go.
• 12:40
  Speaker 3: Well, why not just?
• 12:41
  Speaker 4: While you're right there at it, before you go any further, let me.
• 12:45
  Speaker 4: This is one good one.
• 12:47
  Speaker 4: It can help control diabetes.
• 12:49
  Speaker 4: It has been proven that bourbon can actually help when it comes to preventing type 2 diabetes.
• 12:55
  Speaker 4: It can reduce the chances of getting this type of diabetes when used reasonably.
• 13:01
  Speaker 4: If you're skeptical about how this may be, it's actually pretty simple.
• 13:05
  Speaker 4: The antioxidant that's produced during the aging period that any run-of-the-mill bourbon goes through can be great at managing insulin levels in our bodies.
• 13:20
  Speaker 3: Right and believe it or not also can maintain healthy cholesterol levels.
• 13:30
  Speaker 4: As you probably know, our body can produce both good and bad cholesterol.
• 13:34
  Speaker 4: Being aware of this and keeping both in check is really important, especially if this is something you struggle with.
• 13:41
  Speaker 4: Your body can actually produce HDL, or the good kind of cholesterol, as a result of bourbon consumption.
• 13:48
  Speaker 4: Likewise if it prevents the bad type of cholesterol from being produced.
• 13:53
  Speaker 4: If this is something that interests you, make sure to schedule the Three Boys Distillery Tour and find your preferred drink to schedule the three boys distillery tour and find your preferred drink, all right.
• 14:09
  Speaker 3: So the the reason why alcohol opposed to like clear spirits opposed to.
• 14:14
  Speaker 3: Where the antioxidant?
• 14:17
  Speaker 3: Where are the antioxidants coming from?
• 14:19
  Speaker 3: They're coming from the aging process, which is the barrel, the wood, the oak we are talking about the oak tree.
• 14:26
  Speaker 3: This is pulling out the essence.
• 14:30
  Speaker 3: So, again, a lot of people, when it comes to essential oil, it's a plant-based medicine.
• 14:37
  Speaker 3: The oak is oak tree is a plant and you're extracting all the good things from the barrel and then, especially with bourbon charring, the barrel creates a charcoal filter.
• 14:54
  Speaker 3: So if there's anything bad in the wood as the whiskey goes in and comes out, it's being filtered out by the actual charcoal filter because the whiskey barrel is burned.
• 15:06
  Speaker 3: So there's a lot of things to be said about aged whiskey.
• 15:11
  Speaker 3: Now, flavor comes from the aging process.
• 15:14
  Speaker 3: We all know this, right, we all know that the flavor is coming.
• 15:17
  Speaker 3: But also these really good, you know, chemicals are coming through it and I believe I wanted, I did look, I did Advanced Properties, digestive AIDS.
• 15:34
  Speaker 3: Conclusion there was, I did have the name.
• 15:39
  Speaker 3: Let me just quickly find the name of the actual chemical.
• 15:44
  Speaker 3: It's well documented.
• 15:47
  Speaker 3: High amounts of yeah, it's reduced.
• 15:49
  Speaker 3: Okay, no, I would have to search further.
• 15:52
  Speaker 3: It's kind of upsetting that I don't have it.
• 15:57
  Speaker 3: But WebMD so you were talking about, there's a lot of articles that come out with what's good for you, but when webmd um basically has an article on the health benefits of whiskey.
• 16:14
  Speaker 3: So they say whiskey is a dark grain alcohol made all over the world.
• 16:19
  Speaker 3: It was first developed, developed in medieval Scotland and Ireland, in Galen.
• 16:22
  Speaker 3: Its name loosely translates to the water of life.
• 16:26
  Speaker 3: We know this.
• 16:27
  Speaker 3: There's actually a movie called the Water of Life, which is a really good movie to watch.
• 16:33
  Speaker 3: So in the 16th century Scotland, apothecaries sold whiskey as tonic to slow aging, cure congestion and relieve joint pain.
• 16:44
  Speaker 3: During american prohibitions, doctors prescribed whiskey to treat pneumonia, high blood pressure and tuberculosis.
• 16:52
  Speaker 3: Now we all know that they also prescribed it based off of the sell it but um, today whiskey is available by different names, produced on different names based on its production, like single malt, scotch bourbon and rye.
• 17:08
  Speaker 3: While these days it's more likely to be listed on a bar tab than on a prescription pad, modern research has found evidence that may support some traditional claims that whiskey boosts health.
• 17:20
  Speaker 3: It's well documented, however, that high amounts of alcohol can lead to some serious health issues, and that's we stress.
• 17:28
  Speaker 3: If you're drinking heavy, it's not good for you.
• 17:31
  Speaker 3: You lose all the benefits.
• 17:33
  Speaker 3: Whiskey potential benefits are associated with its low to moderate consumption.
• 17:39
  Speaker 3: To reduce the risk of alcohol-related harms, the CDC's 2020-25 Dietary Guidelines for Americans recommends that adults of legal age can choose not to drink or to drink in moderation by limiting intake to two drinks or less in a day for men or one drink or less for women.
• 18:04
  Speaker 3: So there you go.
• 18:05
  Speaker 3: That is a government hypocrisy, right?
• 18:09
  Speaker 3: Because I thought men and women are equal.
• 18:12
  Speaker 3: So women you should.
• 18:14
  Speaker 3: You guys can participate in sports and everything like that.
• 18:22
  Speaker 3: So just ignore that part.
• 18:23
  Speaker 3: On days when alcohol is consumed Okay, less for women On days when alcohol is consumed.
• 18:29
  Speaker 3: The guidelines also do not recommend that individuals who do not drink alcohol start drinking for any reason.
• 18:34
  Speaker 3: All right, so there's that one that's on WebMD suggesting.
• 18:41
  Speaker 3: Now.
• 18:42
  Speaker 3: The health benefits of alcohol are based off of about one and a half ounces per day.
• 18:50
  Speaker 3: If you drink one, you're going to get the ultimate aspects of there, and you covered, you covered diabetes.
• 19:00
  Speaker 3: Do you have another one to come up with now?
• 19:04
  Speaker 3: Yes, I do All right.
• 19:07
  Speaker 4: Here's another one it reduces the risk of cancer.
• 19:10
  Speaker 4: Another great thing about bourbon is that it can actually reduce the risk of getting cancer.
• 19:15
  Speaker 4: It does so by not letting out DNA come into contact with harmful nitrosamines, just like the antioxidants that are created during the aging period that we've mentioned.
• 19:30
  Speaker 4: In regards to insulin level control, allergic acid can help prevent cancer.
• 19:36
  Speaker 4: Bourbon is richer in these acids than many other alcoholic beverages.
• 19:45
  Speaker 3: That's the one I was looking for a lead allergic acid and it's a fennec compound found in whiskey that comes from the barrel and and it's like it's in scotch you know anything that's aged in a barrel.
• 20:04
  Speaker 3: Now I will tell you, you probably can get it from barrel-aged tequila.
• 20:09
  Speaker 3: You can't get it from regular white whiskey.
• 20:13
  Speaker 3: Probably not, right?
• 20:15
  Speaker 3: So that allergic acid, like you said, that has anti-cancer properties.
• 20:23
  Speaker 3: Now even, let's go further, and this is one that I have to say that abuse goes the opposite way.
• 20:31
  Speaker 3: But cognitive health they find that someone who moderately drinks have less of a chance to have dementia or Alzheimer's.
• 21:32
  Speaker 3: If you drink heavily, that actually can increase your ability to have dementia.
• 21:41
  Speaker 3: So it's the moderate drinker that they talk about, that it actually um creates brain health based off of small amounts, consistently, kind of like a daily thing.
• 21:57
  Speaker 3: So right, there.
• 22:01
  Speaker 4: It improves your cognitive, cognitive performance right and if you have a family history of Alzheimer's and dementia.
• 22:10
  Speaker 4: This definitely isn't the remedy you've been hoping for, but it can help with prevention.
• 22:15
  Speaker 4: However, if something you should consider trying as a way to improve cognitive performance.
• 22:23
  Speaker 3: So then, yes, so it's something that you know, that that that that you know we're talking about a healthy thing holly was saying.
• 22:32
  Speaker 3: She asked me how my healing's going and, um, definitely the the hands better the teeth I am hoping I'm getting close to, but it's just like I've been able to drink so or eat so little, based off of the soft food diet.
• 22:51
  Speaker 3: It's been very good because I don't know if anybody can see it, but I've lost about 15 pounds now.
• 22:58
  Speaker 3: I was planning on trying to lose 15 to 20 pounds, you know, before Kentucky Bourbon Festival and I'm it's coming off pretty quick so I am enjoying that.
• 23:10
  Speaker 3: But they were talking also about small amounts, that it also will help in weight loss.
• 23:19
  Speaker 3: Um, one thing that whiskey is is um, compared to other um alcoholic beverages, it's about, per one and a half ounces, about 90, 95 calories, and it will help you with metabolic things, and people that consume moderate amounts, not mass amounts, have associated it to losing weight.
• 23:47
  Speaker 3: I would say that I know a bunch of people who consume whiskey that are very thin, and part of it is, you know now, me.
• 23:56
  Speaker 3: On the other hand, it doesn't work that way.
• 23:58
  Speaker 3: So it's for what your body type is, as Holly Sheridan would say.
• 24:04
  Speaker 3: It's some bodies it happened, you know are better than you know.
• 24:08
  Speaker 3: Deal with things.
• 24:08
  Speaker 3: You know you better than you know, deal with things.
• 24:09
  Speaker 3: You know you got to go with what you guys.
• 24:15
  Speaker 3: Uh, let's see, when the body is an aging barrel in itself, you might to be in a small balance.
• 24:22
  Speaker 3: Okay, stand up.
• 24:24
  Speaker 3: Yeah, it's a small scale balance.
• 24:27
  Speaker 3: Yes, you definitely have to balance everything out based off of your size and your weight.
• 24:33
  Speaker 3: I would definitely say, after barely drinking a little bit, you know, now my tolerance is down, I can't drink that much.
• 24:40
  Speaker 3: So, um, you know, I've had a little bit to start off, probably my one and a half ounces so far.
• 24:46
  Speaker 3: I might have a little bit more as we go, because I'm just hoping that everything works out.
• 24:53
  Speaker 3: So you got the next one there.
• 24:56
  Speaker 3: Nash, are you talking to people?
• 24:59
  Speaker 4: Absolutely.
• 25:00
  Speaker 4: It actually will help boost your immune system.
• 25:06
  Speaker 4: Something that many have discovered only as the ongoing pandemic has started is that bourbon can protect and boost your immune system.
• 25:14
  Speaker 4: This is something that's been passed on from generation to generation, whether you want to prevent a cold or merely just help your body cope with everyday things, and the reasoning behind it has to do with the dilation of the blood vessels.
• 25:31
  Speaker 4: This, together with antioxidants and other components that help with symptoms such as headaches and work wonders so yes, um, it's got that aspect.
• 25:46
  Speaker 3: Um, digestive age aid um, traditionally, whiskey has been used as a digestive aid.
• 25:54
  Speaker 3: Its high alcohol content simulates digestive enzymes and helps break down food more efficiently, though this benefit should not be used an excuse to overindulge.
• 26:05
  Speaker 3: A single serving after a heavy meal could potentially aid in digestion.
• 26:09
  Speaker 3: So right there, I mean, when you talk about these benefits, 48, who's 48?
• 26:24
  Speaker 3: Uh, catalyst uh, I'm gonna be 60 yeah, yeah.
• 26:31
  Speaker 4: So thanks for the that I look great for 48 fixing to give him a cane and a walker and all kind of stuff for his birthday this year of stuff for his birthday this year.
• 26:45
  Speaker 4: Yeah, we're going to throw him an over-the-hill party.
• 26:52
  Speaker 3: Holly's talking about doing a shot a day but starting it off in the morning.
• 26:56
  Speaker 4: Yeah, that's probably not the.
• 26:57
  Speaker 4: Get your immune system up in the morning, right yeah.
• 26:59
  Speaker 3: Holly, doing it in the morning could lead to more shots.
• 27:03
  Speaker 3: I think the time to do it is, you know, right before bed.
• 27:07
  Speaker 3: I've actually had a like a hard day.
• 27:10
  Speaker 3: I've actually been ready, brushed my teeth, cinnamon flavor and I've actually done.
• 27:16
  Speaker 3: Oh, I could have another pour.
• 27:18
  Speaker 3: So I'll just do a pour right before bed from time to time, which is holly agrees yep, yep, um.
• 27:27
  Speaker 3: So the next right.
• 27:29
  Speaker 4: That's the opposite of a nicotine, which is a vasoconstrictor rather than a vasodilator so this one is moderate whiskey consumption and cardiovascular health.
• 27:42
  Speaker 4: Boom.
• 27:46
  Speaker 3: That was going to be my next one.
• 27:47
  Speaker 3: Well, go ahead.
• 27:47
  Speaker 3: I just read the headline.
• 27:49
  Speaker 3: You can go ahead and read it there.
• 27:51
  Speaker 3: Superdash.
• 27:52
  Speaker 4: So heart disease be gone.
• 27:55
  Speaker 4: If all these healthy reasons you should be drinking bourbon still aren't enough to convince you to give it a go, there's more.
• 28:02
  Speaker 4: Moderate bourbon consumption can help prevent cardiovascular diseases.
• 28:08
  Speaker 4: Whether you've experienced heart problems or don't have any issues in this field, drinking a bit of bourbon every now and then can be beneficial.
• 28:18
  Speaker 3: So flavonoids, natural bioactive compounds that are present in whiskey, particularly in single malt whiskey.
• 28:27
  Speaker 3: They have been associated with reduced low density lipoprotein ldl oxidation, thereby by decreasing the risk of the atherosclerosis and subs, subs, subs, subs, subs, oh my God.
• 28:51
  Speaker 3: You got it Subscu that's not happening, say it Subsquint, subscuent heart disease, subsequent, subsequent.
• 29:05
  Speaker 3: Yeah, thank you.
• 29:06
  Speaker 3: As soon as I heard it, it was there.
• 29:08
  Speaker 3: Subsequent heart disease, thank you.
• 29:10
  Speaker 3: It wouldn't be a podcast without me messing up a word, that's for sure.
• 29:16
  Speaker 3: It's just like I don't know um is is my brain activity.
• 29:23
  Speaker 3: Is that because I've had a little bit or is it because that's just my brain activity?
• 29:29
  Speaker 3: It's probably just my brain activity.
• 29:31
  Speaker 3: So, right, there is the detail of why, again from the aging process, why whiskey is good for you, right?
• 29:42
  Speaker 3: I'm just laughing.
• 29:49
  Speaker 3: Oh, big words.
• 29:50
  Speaker 3: Subsequent, I there you go.
• 29:53
  Speaker 3: Subsequent, I said it that time.
• 29:56
  Speaker 3: Oh god, it's just like.
• 29:58
  Speaker 3: That's funny, she's just like a shot too.
• 30:00
  Speaker 3: No, I have not had that much.
• 30:03
  Speaker 3: It's also the fact that I have not been having very much at all when you get for the first six.
• 30:15
  Speaker 3: I think Tuesday was the first time I had a little bit and I had very little.
• 30:19
  Speaker 3: So tonight's, the night that I had a little bit more, based off of the pain that was happening in my mouth, um, susquehanna I thought it was tiny was trying to say Susquehanna.
• 30:33
  Speaker 4: All right, and Justin?
• 30:35
  Speaker 4: Justin used to be a paramedic and hold on to useless.
• 30:39
  Speaker 3: Well, you know, justin might eventually still be a paramedic.
• 30:42
  Speaker 3: He was looking at taking some shifts up in, I believe, indianapolis when we were talking.
• 30:50
  Speaker 3: So there we go as far as cardiovascular health.
• 30:59
  Speaker 3: Now, as far as mental health, it relieves stress, that is one thing.
• 31:10
  Speaker 4: Boy, you're just clicking right along with the topics that I got right here too.
• 31:14
  Speaker 3: Well, am I supposed to not?
• 31:16
  Speaker 3: I did a lot of research and I'm letting you do the reading right of research and I'm letting you do the reading right.
• 31:25
  Speaker 4: So yeah, it produces relaxing effects and we all know when you have relaxing effects on your body, that also brings good health to your body, right?
• 31:38
  Speaker 4: So looking to taste and test your favorite drink for fun is as good a reason as any and to relax a bit.
• 31:44
  Speaker 4: It isn't a secret that alcohol can help us relax and let go of our worries a bit.
• 31:49
  Speaker 4: Bourbon in particular calms down your nerves and enables you to slow down your day-to-day life.
• 31:57
  Speaker 4: Of course, you should make sure that you're not relying on drinking as your only form of stress relief.
• 32:05
  Speaker 3: Well, you know, let's just get right into that.
• 32:07
  Speaker 3: One of the things I associate bourbon with on a cold night after a hard day, starting a fire in the fall, sitting back, just relaxing.
• 32:23
  Speaker 3: There's a reason why, if you're not drinking bourbon and you walk out, you start the fire and you're sitting around the fire.
• 32:28
  Speaker 3: There's some activities going on, you know what I mean.
• 32:31
  Speaker 3: A lot of the kids will be running, you know, doing things and whatever.
• 32:34
  Speaker 3: But you put a bourbon on the, on your, you know, in your cup holder or on your arm, the chair of the arm of the, you know, on the arm of the chair that you're sitting at, uh, you're going to end up with a pretty, uh, relaxing evening.
• 32:52
  Speaker 3: Uh, it's just, you might fall asleep in that chair.
• 32:57
  Speaker 3: The calming effects that bourbon has is, uh, it's amazing.
• 33:02
  Speaker 3: And and I truly that is one of the more the health benefits.
• 33:08
  Speaker 3: But also they say that people who drink, um, all alcohol across the thing live longer.
• 33:16
  Speaker 3: It's a fact.
• 33:17
  Speaker 3: They got to do it moderately but opposed to those who don't.
• 33:22
  Speaker 3: It's these health benefits that help, okay, but it's also that you can relax and have fun.
• 33:30
  Speaker 3: I mean a lot of times when it allows you to let go.
• 33:34
  Speaker 3: It relieves that stress.
• 33:36
  Speaker 3: I'm not saying you know, when you're drinking on a night and you're at a concert and you have a lot, but I know that um a lot of times it will take the event or what you're doing up a notch and it's more fun you're not thinking.
• 33:56
  Speaker 3: It relieves your inhibitions of what your natural um worry aspect of what you're doing and questioning yourself.
• 34:06
  Speaker 3: You don't question yourself as much, which then leads to being able to have a little bit more fun.
• 34:15
  Speaker 4: Live longer and drinking bourbon and whiskey.
• 34:18
  Speaker 4: That just reminded me.
• 34:20
  Speaker 4: It was probably six months, a year ago, on Good Morning America, and I don't know if you remember when they did like the Willard where he recognizes the birthdays of older, the oldest people in the world, little lady on there just happened to turn like one hundred and three years old, happened to turn like 103 years old, and so he asked her.
• 34:43
  Speaker 4: You know, his famous question is what do you give to your longevity of life?
• 34:49
  Speaker 4: And her answer was I drink a shot of whiskey every day.
• 34:59
  Speaker 4: That was her law.
• 35:00
  Speaker 4: That's what she gave to the longevity of her life she drank a shot of whiskey every now.
• 35:03
  Speaker 3: I've heard that before.
• 35:05
  Speaker 3: I actually believe I've seen that now on the other flip side there was a guy that was a hundred.
• 35:18
  Speaker 3: He was the oldest man on earth at the time, which I think was a hundred and eleven.
• 35:23
  Speaker 3: Okay, and people are more Oldest man on earth at the time, which I think was 111.
• 35:28
  Speaker 3: Okay, and people are more easygoing with one alcoholic reliever, hello shots.
• 35:35
  Speaker 3: I thought did a good job at bringing more people to the party, kind of thing.
• 35:39
  Speaker 3: I did see that about the lady.
• 35:41
  Speaker 3: But did you see this about the man thing?
• 35:48
  Speaker 4: I did see that about the lady, but did you see this about the man?
• 35:50
  Speaker 3: he said when asked the question that he drank every morning his the, his first urine of the day.
• 36:02
  Speaker 3: That's what he attested to living 111, I don't know, but you brought that one up and uh, you know I the her stuck in my brain until I heard his and and you know I told him and I'm not I, I don't, but I told him what you know I was thinking.
• 36:23
  Speaker 3: What I would tell him is that he didn't have to drink the first urine of the day.
• 36:27
  Speaker 3: He could have had some heaven store rye.
• 36:31
  Speaker 3: That's what I thought.
• 36:32
  Speaker 3: So there you go, but don't bump yes there is no doubt.
• 36:39
  Speaker 3: So, um, getting to, let's just talk about what type.
• 36:43
  Speaker 3: So you have a couple over there, but when I think of you got the tailor right there, that old tailor, but that was made actually by Jim Beam, I believe.
• 36:56
  Speaker 3: Yeah, yeah, at the time they had old tailor in the 70s, 60s.
• 37:02
  Speaker 3: This is old tailor made by Buffalo Trace, but this is my medicinal when.
• 37:09
  Speaker 4: I'm going to no.
• 37:10
  Speaker 4: This was actually made at the Old Taylor Distillery in Frankfurt, kentucky.
• 37:16
  Speaker 3: Which was the.
• 37:17
  Speaker 3: I believe they called it that, but it was made.
• 37:22
  Speaker 3: It was Beam Beam, had it.
• 37:23
  Speaker 3: Trust me, they called it that, but it was.
• 37:28
  Speaker 3: It was made.
• 37:29
  Speaker 3: It was beam beam, had it.
• 37:29
  Speaker 3: Trust me, it's probably at the old.
• 37:30
  Speaker 3: They distilled it at the old crow and then called it that.
• 37:32
  Speaker 3: There's a lot of stuff distilled at different distilleries.
• 37:35
  Speaker 3: They all you got to do is get that.
• 37:37
  Speaker 3: Why do you think in kentucky there's so many DSPs Way more DSPs than there are distilleries, that's for sure.
• 37:51
  Speaker 3: So they just get another DSP and then call it that distillery, even though it's being distilled on the same place.
• 37:58
  Speaker 3: So my guess, was that the?
• 38:01
  Speaker 4: I just noticed that this bottle has been overseas and came back because on this bottom label is mostly in Italian.
• 38:15
  Speaker 3: There you go.
• 38:17
  Speaker 4: It actually has on here Aquavita di Cirelli, acqua Vita di Cereale, which in some of my history on the medicinal whiskey a lot of it was called.
• 38:34
  Speaker 4: They used to call it.
• 38:36
  Speaker 4: Here we go Acqua Vitae.
• 38:42
  Speaker 4: Yeah, aqua Vitae, which where they used a lot of them used common herbs and roots directly from their garden to add to their whiskeys, gins and vodkas make it medicinal and for the health purpose, and this was back in the in the 1800s.
• 39:08
  Speaker 3: Now.
• 39:09
  Speaker 3: It was good to see you, Justin, tonight.
• 39:14
  Speaker 3: Good luck on the future, that's for sure.
• 39:18
  Speaker 3: I'm going to throw that out there.
• 39:19
  Speaker 4: Absolutely Great to see you.
• 39:20
  Speaker 4: Justin.
• 39:21
  Speaker 4: Cheers brother.
• 39:25
  Speaker 3: Matter of fact, I'm going to cheers with a little bit of old taylor well, if I'm going for medicinal flavor, I'm going to pick up old taylor buffalo trace, because one it's a bottled in bond, which then tells me everything I need to know about the bourbon.
• 39:40
  Speaker 3: It's aged more than four years, I think, in this case six, seven years for the tailor um, and it's a hundred hundred proof and um, it has the flavor of bourbon that I would want.
• 39:55
  Speaker 3: If I I don't want a big sweet, if I'm trying to take, uh, take it for medicinal purposes, you know, a cold a a cough.
• 40:03
  Speaker 3: This is kind of what I'm looking for as far as a flavor.
• 40:06
  Speaker 3: I'm not looking to do a bunch of tasting, I'm just looking for the bourbon.
• 40:13
  Speaker 4: You know that's what you want to do.
• 40:14
  Speaker 4: I started to pull this out because, you know, since we were talking about health, you know what better than like DNA?
• 40:21
  Speaker 3: Right right.
• 40:23
  Speaker 4: So I happen to have this Maker's Mark DNA Project whiskey.
• 40:29
  Speaker 2: There you go.
• 40:29
  Speaker 4: So I started to do a pour of that and it's at 122.8 proof.
• 40:35
  Speaker 2: Bam.
• 40:37
  Speaker 3: Yeah, if I'm trying to do it for medicinal purposes, I don't want it to burn, so I want to keep the proof right.
• 40:43
  Speaker 3: I think 190, that's what you're looking for for something.
• 40:49
  Speaker 3: If you're going to do it for a cough or a cold, you're probably not going to want to be drinking barrel proof, you know, for a cough or cold or a hot toddy, that type of thing.
• 40:59
  Speaker 3: But when it comes to the last thing is it relieves congestion.
• 41:03
  Speaker 3: It's used for colds and coughs.
• 41:05
  Speaker 3: I mean it's been.
• 41:07
  Speaker 3: You know.
• 41:07
  Speaker 3: That's another healthy aspect it chases away congestion.
• 41:11
  Speaker 3: So I mean there's so many aspects of drinking whiskey moderately, you know.
• 41:18
  Speaker 3: I mean you just can go over them.
• 41:21
  Speaker 3: What?
• 41:22
  Speaker 4: It's old Taylor, and you know this has been open for what?
• 41:28
  Speaker 4: About three?
• 41:28
  Speaker 3: years now, no Two.
• 41:29
  Speaker 3: It was open two years.
• 41:34
  Speaker 3: You're right.
• 41:35
  Speaker 3: No what, we were setting it around the fire in 21.
• 41:41
  Speaker 3: Was Youngnose there we?
• 41:47
  Speaker 4: were sitting around the fire in 21.
• 41:50
  Speaker 4: Was Young Nose there Around the fire in 21,?
• 41:52
  Speaker 4: Young Nose was there because I got pictures with him.
• 41:55
  Speaker 4: Okay, so is A stale chocolate Butterfinger.
• 41:59
  Speaker 3: A stale chocolate Butterfinger.
• 42:02
  Speaker 4: You know, if the chocolate got, you know, like stale, like the Butterfinger was old because I can taste the butterscotch right yeah, and just slight little bit of caramel, but then it's got that chocolatey, that stale chocolate flavor.
• 42:26
  Speaker 3: You say it like stale chocolate is a good thing.
• 42:29
  Speaker 3: In this case it is so.
• 42:33
  Speaker 3: Stale chocolate is like slickery, like it's got that slickery, that oily, like an oily milk chocolate.
• 42:40
  Speaker 3: Yeah, yeah, because I know what you're talking about when it comes to that.
• 42:50
  Speaker 4: James Jenkins says hot toddies are awesome.
• 42:53
  Speaker 4: I remember having them when I was sick, being little.
• 42:56
  Speaker 4: That Vicks Vapor Rub and that Vicks Vapor Rub a hot toddy.
• 43:02
  Speaker 3: Yep, your parents were awesome.
• 43:07
  Speaker 4: My dad.
• 43:07
  Speaker 4: He used to give us for cough syrup rock and rye.
• 43:12
  Speaker 4: He would take those peppermint sticks, a little pint of rock and rye, peppermint sticks, a little pint of rock and rye.
• 43:17
  Speaker 4: He'd put a drop of peppermint stick in it and then pear was our cough syrup and a little bit of honey.
• 43:23
  Speaker 4: He'd put like a tablespoon, a big tablespoon of honey, rock and rye and a peppermint stick that he'd let set in there for a while until it dissolved.
• 43:34
  Speaker 4: Some Give him a big spoon of that and send him to bed.
• 43:38
  Speaker 3: Well, tonight I'm having a big spoon of that and send them to bed.
• 43:40
  Speaker 3: Well, tonight I'm having a big spoon of this and going to bed once I load this up so let's get to the last thing that we're going to do um.
• 43:48
  Speaker 3: We've covered the medicinal um aspects, we've covered the health benefits of it.
• 43:53
  Speaker 3: So tonight let's just talk about what is it?
• 44:01
  Speaker 4: All right.
• 44:01
  Speaker 4: Believe it or not, it can help you lose weight.
• 44:06
  Speaker 4: Out of all the healthy reasons you should be drinking bourbon, this one might be the least known.
• 44:12
  Speaker 4: Bourbon can, in one way, be a substitute for your meals and provide sufficient nutrition.
• 44:19
  Speaker 4: Nevertheless, if you consider all the other sugary alternatives out there, you'll realize that it has one of the lowest calorie candles.
• 44:29
  Speaker 4: If you're looking to lose weight and lead a healthier life, merely substituting other alcohols for bourbon probably won't help you achieve what you want.
• 44:39
  Speaker 4: You need to find a way to implement a healthy diet and exercise into your daily routine.
• 44:45
  Speaker 4: You cannot choose between exercise and diet either.
• 44:48
  Speaker 4: In fact, this common dilemma is something that's keeping a lot of people from achieving their weight loss goals.
• 44:55
  Speaker 4: Bam.
• 44:55
  Speaker 4: One more reason achieving their weight loss goals, bam.
• 45:00
  Speaker 3: One more reason.
• 45:02
  Speaker 2: Interesting.
• 45:03
  Speaker 3: Yeah, the weight loss aspect, there's no doubt.
• 45:05
  Speaker 3: Like I said, I've known some people who drink whiskey and they really, really stay thin.
• 45:12
  Speaker 3: There's an aspect of it.
• 45:15
  Speaker 3: But, like we said, different body and different body types, uh, some people this works, for some people it won't.
• 45:22
  Speaker 3: I think, uh, nash, uh, bourbon is not a weight loss key for us.
• 45:30
  Speaker 3: I think I think we've tried.
• 45:35
  Speaker 3: I mean, I know that you you've had some bourbon at night and gone and exercised all day long in mud and whatever and sweated and sweated and for some reason we like to, um, we it's hard for us to lose it and going to the gym three days a week and stuff.
• 45:55
  Speaker 4: You know.
• 45:55
  Speaker 4: You know, like you say, you still gotta implement, uh, that good, healthy diet, uh along with it, and then, uh, two, uh, moderation drinking bourbon and whiskey in moderation is it's what we've got to stress here about this whole aspect of the healthy reason.
• 46:17
  Speaker 4: It's got to be in moderation and small amounts.
• 46:20
  Speaker 4: Uh, you know, once you pass that certain point, then it deletes everything that you're, that we've talked about and work for well they were talking about.
• 46:31
  Speaker 3: You don't want to surpass 14 drinks a week.
• 46:35
  Speaker 3: The goal is is to stay healthy.
• 46:38
  Speaker 3: 14 is your goal.
• 46:41
  Speaker 3: Two a day is the maximum.
• 46:46
  Speaker 3: I like to every once in a while like, for instance uh, if you go by this week, last week I had zero.
• 46:55
  Speaker 3: Last week I had actually three or four.
• 46:59
  Speaker 3: This past week, I believe, leading up to everything so far, I would be once again at three if I pour this right now.
• 47:13
  Speaker 3: So I am keeping it way down at the moment.
• 47:19
  Speaker 3: But that's because I've had some actual procedure where alcohol, where the drugs that I was taking you don't want to take with alcohol.
• 47:29
  Speaker 3: I've gotten through that.
• 47:30
  Speaker 3: I'm off the drugs Tonight's, the first night that I've had.
• 47:34
  Speaker 3: I wouldn't say a substantial, but I've had more than one.
• 47:37
  Speaker 3: So we're going to, I think, if I put a little bit more, I'm at about two and a half, which would be about three, four ounces, and that's where I'm going to cap it.
• 47:45
  Speaker 4: But at the same time the reason why I'm, if you notice.
• 47:48
  Speaker 4: That's why I've been using many Glen Cairns.
• 47:52
  Speaker 4: Tonight I just had the one pour of the dark arts since we started, and then this is my second little pour of the Old Taylor and I'm probably going to have one little more capping off, didn't you?
• 48:07
  Speaker 3: get the Jim Beam Black 7?
• 48:09
  Speaker 3: Don't you got that right there?
• 48:11
  Speaker 3: Because that's what we're going to do here.
• 48:13
  Speaker 4: And that's what I'm going to end it with.
• 48:16
  Speaker 3: Well, we're covering this tonight.
• 48:18
  Speaker 3: We're covering this bottle, jim Beam Black, 7-year.
• 48:23
  Speaker 3: It's got an age statement.
• 48:24
  Speaker 3: Jim Beam has leading up to this.
• 48:27
  Speaker 3: This is Jim Beam Black.
• 48:33
  Speaker 4: Look at this little drink here that I just happened to have For the.
• 48:36
  Speaker 3: Kentucky Bourbon Festival.
• 48:37
  Speaker 3: El Presidente would appreciate it.
• 48:39
  Speaker 3: With James B Bean.
• 48:41
  Speaker 3: Well, I've got my decanter set with my decanter rocks glasses and they are Jim Beam.
• 48:51
  Speaker 3: I've got that going right now.
• 48:54
  Speaker 3: I'm going to put that in here.
• 48:56
  Speaker 3: What I had just before with the the eh taylor, when we were talking about that, would be my medicinal.
• 49:03
  Speaker 3: I poured that into an eh taylor signed rocks glass also.
• 49:07
  Speaker 3: So I will do this.
• 49:09
  Speaker 3: Um, this gym beam seven, uh, for this particular bottle, which is a normal Jim Beam bottle, was, I believe, $23.99.
• 49:19
  Speaker 3: So Jim Beam Black is aged seven years, whereas Jim Beam is anywhere between three and four years.
• 49:27
  Speaker 3: Jim Beam Black before this, from what I had heard, was six and seven and now they've made it seven years.
• 49:36
  Speaker 3: So this particular it's got a screw-off cap just like any other Jim Beam, but it's new for the market as far as having an age statement and the excitement around it has been pretty intense.
• 49:53
  Speaker 3: You know, I just poured about what would you say?
• 49:57
  Speaker 3: It's probably about two ounces.
• 50:01
  Speaker 4: I got a little bit in there.
• 50:02
  Speaker 4: It's right on the neck of the bottle.
• 50:04
  Speaker 4: Right there too, it does.
• 50:06
  Speaker 4: Okay, that would mean I would need it says mellow notes of smooth golden caramel, rich oak and vanilla.
• 50:16
  Speaker 3: Well, I am going to tell you when, when I tasted this before, there was a banana nut and I was shocked.
• 50:25
  Speaker 3: It had the normal jim beam kind of peanut with some bananas, but let's see where we're at now that it's been open a while.
• 50:37
  Speaker 4: Smells like jim Beam to me, very sweet picks up the Jim Beam note Jim Beam, peanut note.
• 50:51
  Speaker 3: I'm still.
• 50:54
  Speaker 4: I picked up some vanilla but then, as I you know, I sort of aired it across my tongue In the back, I got that peanutty Jim Beam peanutty flavor.
• 51:08
  Speaker 3: Yeah, I'm just the last thing that I will absolutely say what the health benefit of alcohol can be.
• 51:22
  Speaker 3: If you're tossed, if you have it in moderation, it will help you sleep.
• 51:29
  Speaker 3: There's no doubt you can't have a crap ton of it to sleep, Then you just pass out.
• 51:34
  Speaker 3: But the last benefit is and I will attest to that because we're always doing these podcasts we end and I go upstairs and I'm trying to get the podcast loaded and guess what happens to me?
• 51:51
  Speaker 4: I fall asleep because I've been sitting there beside him when he's been loading.
• 51:54
  Speaker 4: But uh, holly wants to know where's the maple flavor went.
• 51:59
  Speaker 3: I don't know, there's not a lot of maple flavor on this.
• 52:02
  Speaker 4: I'm not getting a lot of maple.
• 52:08
  Speaker 3: This is for the price.
• 52:11
  Speaker 4: I'm getting a little bit of sweetness, but it's more like a brown sugar sweetness to me.
• 52:21
  Speaker 3: Where is it there?
• 52:23
  Speaker 3: It is no.
• 52:23
  Speaker 3: Yeah, I'm not picking up as much.
• 52:29
  Speaker 4: It's like a brown sugar sweetness to me Vanilla and brown sugar.
• 52:33
  Speaker 1: Yep, yep.
• 52:41
  Speaker 3: You're definitely picking up dude every once in a while it picks up that banana flavor, like on the finish.
• 52:55
  Speaker 4: All I can tell you is on this I see what you're saying and I'm getting it across across my mid palate, I mean how old is bookers?
• 53:11
  Speaker 3: I think bookers is like seven years, two, seven years, two months and whatever.
• 53:16
  Speaker 3: Most of the time it's like 90 proof bookers is what it is right.
• 53:22
  Speaker 3: It's not barrel-proof strength, it's just 90-proof bookers and honestly I'm okay with that.
• 53:30
  Speaker 3: There it is right.
• 53:31
  Speaker 3: It picks up a little bit of I'm picking up a little bit of banana.
• 53:37
  Speaker 3: I don't get any maple.
• 53:38
  Speaker 3: There's no maple.
• 53:38
  Speaker 3: Where in the world?
• 53:38
  Speaker 3: Little bit of banana.
• 53:39
  Speaker 4: I don't get any maple.
• 53:39
  Speaker 4: There's no maple.
• 53:39
  Speaker 4: Where in the world is that coming from?
• 53:41
  Speaker 3: I don't know.
• 53:43
  Speaker 4: That's from those phenols.
• 53:45
  Speaker 3: You know it's probably coming from underneath my cheek.
• 53:49
  Speaker 3: That's covering up my wisdom tooth.
• 53:51
  Speaker 3: It's down there and it's pulling it out of the tooth the tooth.
• 54:01
  Speaker 4: Well then, if that's what's happening to yours, then that's probably what's happening from that.
• 54:03
  Speaker 3: Uh, teachery old we have uh people from all over the world watching on youtube.
• 54:12
  Speaker 3: It's just amazing what, what we get on youtube and facebook these days.
• 54:17
  Speaker 3: Cheers to everybody out there.
• 54:22
  Speaker 4: I think Holly was talking about the Jim Beam maple flavor bourbon.
• 54:27
  Speaker 4: What she's saying?
• 54:34
  Speaker 4: That she can't find it in Ohio.
• 54:37
  Speaker 3: You're talking about the Knob Creek Maple.
• 54:39
  Speaker 3: Is that what she's talking about?
• 54:41
  Speaker 3: Because Knob Creek Maple is what I've never actually seen Jim Bean Maple, I've seen the Knob Creek.
• 54:47
  Speaker 4: Maple.
• 54:47
  Speaker 4: I've seen the Knob Creek Maple but I haven't seen Jim Bean Maple, Jamie's saying I think they're saying Holly is in Kentucky and parts of Ohio by Kentucky.
• 54:59
  Speaker 2: No.
• 55:02
  Speaker 3: I've seen all the other ones.
• 55:05
  Speaker 3: I've seen the honey, but I've not seen Jim Beam.
• 55:10
  Speaker 4: Now I gotta know.
• 55:14
  Speaker 3: She says, it depends on if you want gasoline taste or real bourbon flavors.
• 55:19
  Speaker 3: I'm not a fan of flavored whiskey, just not.
• 55:24
  Speaker 3: I mean I can.
• 55:26
  Speaker 3: It's just too sweet for me.
• 55:28
  Speaker 3: It's not what I want when I'm drinking whiskey.
• 55:30
  Speaker 3: I prefer whiskey way more over there.
• 55:34
  Speaker 3: I think that when you're talking about mixology, um, flavored whiskeys can come in and do their thing, um, but when you are talking about drinking bourbon or whiskey, it's just like adding sugar to the whole damn thing.
• 55:48
  Speaker 3: Is, you know, flavored?
• 55:49
  Speaker 3: And sugar is not what I'm looking for.
• 55:52
  Speaker 3: It takes, I think it just takes away the medicinal um benefit of what you.
• 55:57
  Speaker 3: Yes, it's still got some of the chemicals in there, but then it's mixing with the sugar, you know, and that's not kind of like they always tell you to be careful of when you're drinking.
• 56:07
  Speaker 3: Then you're making a drink that you don't make.
• 56:09
  Speaker 3: It, you know, too sugary, right.
• 56:12
  Speaker 4: The first couple of years that we were into this, you know I liked, you know I liked, you know, just about any kind of flavor, whiskey or whatever you know.
• 56:23
  Speaker 4: I could like it or taste it and all that.
• 56:26
  Speaker 4: But then when we went to our first bourbon steward class and all that and then started really getting into the podcast and learning and trying to refine our palates and our nosing and tasting of the whiskey and the bourbon and trying to pull all these different flavors out and nose all these different aromas that come from whiskey, then that's when I really got away from any kind of flavored whiskey or bourbon, you know, or any kind of blended you know with, with, like when they when they started putting it in other barrels and stuff, wine barrels and things like that.
• 57:12
  Speaker 4: You know, there's some that I've tasted, that that I like, but I'm not a real big fan of those.
• 57:18
  Speaker 4: Tasted that I that I like, but I'm not a real big fan of those.
• 57:24
  Speaker 4: I'm really still a straight whiskey or straight bourbon kind of guy because, uh, that's really what I'm, I guess I'm focused or geared towards.
• 57:31
  Speaker 4: But because they're out there and because they're more craft distilleries doing that kind of thing, you know, that's why I'm, you know, that's why I, you know, taste more and more of them, you know, and try to incorporate those into the podcast and into my collection, as you said.
• 57:47
  Speaker 4: Yeah, yeah, for sure, for sure.
• 57:52
  Speaker 3: All right, so let's end the one part of this podcast.
• 57:58
  Speaker 3: Let's say goodbye to everybody.
• 58:02
  Speaker 4: You're a white light.
• 58:07
  Speaker 3: That's for sure.
• 58:07
  Speaker 3: If you're watching on Facebook or YouTube, don't go anywhere.
• 58:12
  Speaker 3: But we are going to end the audio part of this podcast, just so you know everybody.
• 58:18
  Speaker 3: Thank you for listening.
• 58:20
  Speaker 3: We greatly appreciate everybody out there.
• 58:23
  Speaker 3: Make sure if you're listening.
• 58:26
  Speaker 4: We couldn't do this without y'all.
• 58:27
  Speaker 4: Right, we wouldn't have anything to do without y'all.
• 58:31
  Speaker 3: Make sure, if you're listening on Apple or iHeart or Spotify or Alexa, that you basically, if you like what you're hearing, leave feedback and leave comments.
• 58:42
  Speaker 3: We greatly appreciate it.
• 58:44
  Speaker 3: We check it, but we need to get that rating up from 4.1 up closer to five.
• 58:50
  Speaker 3: As far as a podcast, everything I know that when you're trying to be a five and you're a 4.1, you want to be a 4.5.
• 58:57
  Speaker 3: 4.5s are what everybody listens to and when they search, that's what they're looking for for quality.
• 59:02
  Speaker 3: So we're trying to get that up.
• 59:04
  Speaker 3: So, walker, jamie, I'm going to be checking to see if you guys are leaving me good feedback and we go from there.
• 59:11
  Speaker 3: But anybody else listening, please on those you know, apple or iHeart or on the audio, please leave us good feedback.
• 59:19
  Speaker 3: And then wwwscotchybourbonboyscom for everything.
• 59:26
  Speaker 3: But just remember Holly yeah, holly Walker, everybody.
• 59:29
  Speaker 3: We're going to still be going a little bit longer tonight after we end this part of the audio, but remember to follow us on facebook, instagram, youtube and x.
• 59:41
  Speaker 3: Uh, putting a little bit more time into x because, uh, it's not as far as um, it's a.
• 59:47
  Speaker 3: I like the, the format a little bit better lately because, um, you basically could put up what you want and not have to worry about anything.
• 59:55
  Speaker 3: Uh, it's been kind of a cool thing.
• 59:58
  Speaker 3: So I've been putting a little bit more time into acts.
• 1:00:00
  Speaker 3: And then also remember good bourbon equals good friends.
• 1:00:07
  Speaker 4: Well, Justin's back.
• 1:00:08
  Speaker 3: He couldn't sleep.
• 1:00:09
  Speaker 3: And good time and stay with us, justin, because we're not leaving right away.
• 1:00:15
  Speaker 3: And remember drink responsibly, don't drink and drive.
• 1:00:21
  Speaker 3: Drink moderately for the bourbon benefits and remember you say it.
• 1:00:28
  Speaker 3: Well and live your life adventurously.
• 1:00:31
  Speaker 3: That's the motto, and little Steve-O will take us out.
• 1:00:38
  Speaker 4: Thank you, holly we really appreciate you too, to walker.
• 1:00:45
  Speaker 4: Hang in there, we're gonna be around for a little while show me the way to the next whiskey bar.
• 1:00:54
  Speaker 2: Oh, don't ask why.
• 1:00:56
  Speaker 2: Oh don't ask why.
• 1:00:57
  Speaker 2: Oh don't ask why.
• 1:00:58
  Speaker 2: Show me the way to the next whiskey bar, oh don't ask why.
• 1:01:07
  Speaker 2: Oh, don't ask why.
• 1:01:09
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:01:18
  Speaker 2: I tell you we must die.
• 1:01:19
  Speaker 2: I tell you we must die.
• 1:01:20
  Speaker 2: I tell you, I tell you, I tell you we must die and close catch.