Latest / The Scotchy Bourbon Boys / Double the Oak, Double the Flavor: Exploring the World of Double-Oaked Bourbons

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Double the Oak, Double the Flavor: Exploring the World of Double-Oaked Bourbons · 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 We'll be right back.
• 1:53
  Speaker 2: We love what we do.
• 1:56
  Speaker 2: We drink every brand new thing.
• 2:02
  Speaker 2: It's all songs, but we're telling the truth.
• 2:06
  Speaker 2: Yeah, we're the Scotchie Butter, you boys Raising the hell and making some noise.
• 2:14
  Speaker 2: Yeah, we're the Scotchie Butter, you boys.
• 2:17
  Speaker 2: We need to have fun and we hope you enjoy.
• 2:20
  Speaker 2: We need to have fun, we really enjoy it.
• 2:24
  Speaker 2: We really have fun.
• 2:25
  Speaker 2: Yeah, Woo Woo.
• 2:43
  Speaker 3: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:48
  Speaker 3: I'm going to try and slide this a little bit closer to me.
• 2:53
  Speaker 3: I can't knock it off, but I got to do it because I got to get CT into the podcast.
• 2:57
  Speaker 5: And we're live, we're live, we're live, we're live Internet Arrowhead NCT joining us all to tell you about double oak bourbon and whiskeys tonight.
• 3:09
  Speaker 3: Yeah, live on Facebook, youtube and then also YouTube's pretty lanes out there.
• 3:15
  Speaker 3: Thomas Anderson is from mid-Michigan.
• 3:17
  Speaker 3: He's lighting a good cigar.
• 3:20
  Speaker 3: That lane is, and then you know, so we got a good cigar.
• 3:23
  Speaker 3: That Lane is.
• 3:23
  Speaker 3: So we got good crowd watching on YouTube, good crowd watching on Facebook and we got on Facebook.
• 3:31
  Speaker 3: Just you know, we've got Walker.
• 3:34
  Speaker 3: I didn't see Jamie yet tonight.
• 3:36
  Speaker 3: Oh, jamie's there.
• 3:37
  Speaker 3: Cheers, yeah, he's there.
• 3:39
  Speaker 3: Awesome.
• 3:40
  Speaker 3: So we've got our regulars, plus we've got a bunch of other people and I'm excited tonight about to do this Double Oak podcast.
• 3:48
  Speaker 3: You know, having CT Barrelhead myself, it's been a while since we've all been together, right, boys?
• 3:55
  Speaker 5: Oh yeah, yeah, I've been here a few months.
• 3:59
  Speaker 3: Yeah, just you know I'm out here holding it together for everybody.
• 4:04
  Speaker 3: But I can't wait because we are getting close to kentucky bourbon festival.
• 4:08
  Speaker 3: Uh, randy tonight was asking me about how to send the uh media and the tickets and everything and what email.
• 4:17
  Speaker 3: So I'm really getting excited and we are.
• 4:19
  Speaker 3: It's a lot closer than an election, that's for sure.
• 4:22
  Speaker 3: September 7th is coming up really quick.
• 4:24
  Speaker 3: We're almost within 30 days away.
• 4:28
  Speaker 5: It's pretty cool yeah seven what you said september 7th, that's because he goes down saturday yeah what do you know that's right?
• 4:38
  Speaker 3: yeah, oh, I forgot.
• 4:40
  Speaker 3: You're going down septemberth, that's just.
• 4:43
  Speaker 3: But you know what, if you're down there by yourself, it don't count.
• 4:49
  Speaker 5: If I go down to Kentucky, I guarantee you I will not be by myself.
• 4:54
  Speaker 3: I guarantee you that you ain't leaving Friday.
• 4:57
  Speaker 3: You're going to have to leave Saturday, because I will be talking to the missus about this one Already you're going to be.
• 5:04
  Speaker 3: Oh, that's against the rule.
• 5:07
  Speaker 3: Already already you're going to be down there for so much longer.
• 5:12
  Speaker 3: Now you're adding an extra day and I'll just tell her how, how, just like you know you're just doing it to spite me and that there's really no reason to do it Got to go meet Barrelhead.
• 5:25
  Speaker 3: On that Friday?
• 5:26
  Speaker 3: Are you going down that Friday before?
• 5:31
  Speaker 3: Do you have a barrel pick on that Friday, CT the 6th?
• 5:37
  Speaker 3: Are you down there or is that?
• 5:40
  Speaker 4: Thursday I can't remember.
• 5:44
  Speaker 5: If you do, then I'll just come meet you.
• 5:47
  Speaker 4: I can't remember.
• 5:48
  Speaker 4: I have to look at my calendar on the 6th.
• 5:50
  Speaker 4: Seriously, my brain hurts.
• 5:53
  Speaker 3: Yeah, there's a lot going on and we're starting to.
• 5:56
  Speaker 3: It's just about ready to start.
• 5:58
  Speaker 3: I'm looking forward.
• 5:59
  Speaker 3: I'll really quick do the wwwscotchybourbonboyscom for all things scotchy bourbon boys.
• 6:05
  Speaker 3: We've got glenn karen's t-shirts, you know.
• 6:07
  Speaker 3: Check us out there, find out everything ct, ct and barrelhead.
• 6:12
  Speaker 3: It would be nice.
• 6:13
  Speaker 3: I got your pictures, but I'm they're ready to go.
• 6:16
  Speaker 3: But I need you guys to give me a brief bio on yourselves, on your bourbon bio, because I've removed the old people but I gotta put the new people on I've been asking carl forever so give me a bourbon bio about why you like bourbon so I could put you guys up there on the website because that's not a hard thing to do.
• 6:36
  Speaker 3: But I need the bio you and you don't want me writing your bios because you know ct.
• 6:42
  Speaker 3: We'll just talk about that.
• 6:43
  Speaker 3: You always have to wear a small shirt no matter where you go.
• 6:47
  Speaker 3: Lately I think you've been.
• 6:49
  Speaker 3: You look like you've been working on even more, so have you gone down to women's extra small?
• 6:55
  Speaker 3: It's a medium, Anyways.
• 7:05
  Speaker 4: Andrew, I don't want to hear it, and just just so we're all clear every shirt that I have is an extra large that's an extra large, okay.
• 7:13
  Speaker 3: So, yeah, you've convinced me to to well, I've lost a little bit of weight with having the dental surgery, having my two wisdom teeth.
• 7:21
  Speaker 3: You just just can't, even even two weeks later.
• 7:24
  Speaker 3: Eating is uh, uh, what would you say.
• 7:27
  Speaker 3: It's not not painful and you, you know, I've tried a little bit more stuff lately to chin.
• 7:34
  Speaker 3: That's just not working out as good as um, so it's been a lot of soup and, uh, you know, soft food.
• 7:40
  Speaker 3: So, uh, I.
• 7:41
  Speaker 3: But a good thing is I was two six.
• 7:44
  Speaker 3: I lost 14 pounds so I could the.
• 7:47
  Speaker 3: The three xls are looking a little tenty lately, so I've gone to the 2xl and it's been all right.
• 7:53
  Speaker 3: So, but also, remember, we are on also.
• 7:57
  Speaker 3: So all social media, youtube, facebook, instagram, x, x.
• 8:03
  Speaker 3: Lately I've been paying a little bit more attention to because, just overall, it seems to be a better platform now that we have it, just being neutral and you can post anything without having to worry.
• 8:14
  Speaker 3: It's almost like it's almost, you know, it's like the opposite of Facebook and Facebook.
• 8:20
  Speaker 3: It's like the opposite of Facebook.
• 8:22
  Speaker 3: On Facebook we have to be so I can't even throw out the shocker anymore without them saying I'm wrecking community standards and I'm suspended for six hours or whatever.
• 8:34
  Speaker 3: And then also we're on all the podcast formats.
• 8:39
  Speaker 3: I was looking Deezer, youtube, the podcast formats.
• 8:47
  Speaker 3: I was looking deezer, uh, youtube.
• 8:48
  Speaker 3: We're on apple, iheart, spotify, amazon, uh, what's the one?
• 8:49
  Speaker 3: Um pandora?
• 8:51
  Speaker 3: I mean it doesn't.
• 8:52
  Speaker 3: We're just like, if you can listen to it, we're there.
• 8:55
  Speaker 3: So check us out there, so that gets us up to speed.
• 8:59
  Speaker 3: And you know, now we're talking the double oak, oh, oh wait, let's talk about real quick, super nash, that um this past sunday.
• 9:09
  Speaker 3: Um the the open bees, um charity for kids with learning disabilities, what christy maddie and her husband tom have done with this charity and honestly, we've been associated.
• 9:24
  Speaker 3: We've associated ourselves.
• 9:25
  Speaker 3: I've helped um as much as I could as far as promotion.
• 9:28
  Speaker 3: It's such a great cause.
• 9:30
  Speaker 3: They had the bourbon raffle this past sunday and I was up there.
• 9:36
  Speaker 3: I was able to get it live on youtube.
• 9:39
  Speaker 3: It was the scotchy bourbon Boys' single most watched live or video, with over 3,100 people watching.
• 9:47
  Speaker 3: It also was on Facebook and over 1,000 people watched on Facebook.
• 9:54
  Speaker 3: So we're looking at 4,100 people that have watched.
• 9:57
  Speaker 3: But at the same time it was on their website.
• 10:00
  Speaker 3: We were able to get it across, put it out.
• 10:02
  Speaker 3: But I mean there was 75 bottles and they sold 76 bottles, you're right, and they sold 2,000 tickets at $50 a piece.
• 10:14
  Speaker 3: But the last bottle that they raffled off was the Weller Centennial.
• 10:21
  Speaker 3: I mean Millennium.
• 10:23
  Speaker 3: Yes, thank you, weller millennium.
• 10:25
  Speaker 3: And the box lights up and yeah, and srp bottle, and that went to a lucky winner there, plus full pappy line.
• 10:35
  Speaker 3: They had two 12s, two 15s, a 20 and 23.
• 10:40
  Speaker 3: They had old Rip 10.
• 10:42
  Speaker 3: And then they also had was it the 12-year-old Rye Family Rye 13-year-old 13-year-old, Very old Rye yeah.
• 10:54
  Speaker 3: Right of the Pappies Plus Super Nash.
• 10:56
  Speaker 3: Congratulations.
• 10:57
  Speaker 3: I know you bought some tickets to support that great thing, but you also were able to win a Russell's 13.
• 11:04
  Speaker 3: Sure did.
• 11:05
  Speaker 3: That was really cool, considering that you know there's 2,000 tickets in there and I'm sitting there.
• 11:11
  Speaker 3: Just I wasn't behind, I was just recording and promoting and broadcasting, and the second person chosen was Super Nash.
• 11:22
  Speaker 3: It was really kind of cool to know and I'm like thinking well, maybe you still have a shot at something.
• 11:27
  Speaker 3: Nope, um, whereas the last time they had, I believe, 250 bottles and um, they did we did this from.
• 11:37
  Speaker 5: It was quite a lot.
• 11:38
  Speaker 5: I watched it last year and and like she was talking about, that was quite a labor of love.
• 11:42
  Speaker 5: And we did this from Florida it went live, 250 drawings Went down to Florida to do everything.
• 11:49
  Speaker 3: That was very nice of them and so as it's going, you know, I'm just amazed, but when they had the 250 last year, it took forever one and there was people who won multiple, multiple bottles.
• 12:05
  Speaker 3: But I think there was only two people this year that won multiple bottles.
• 12:07
  Speaker 3: And the thing about it is is you can buy so many tickets and I'm I'm.
• 12:12
  Speaker 3: If you're gonna buy a hundred tickets, you have the right to win two.
• 12:17
  Speaker 3: But you know you're spending the money and you're promoting those kids and it's just a great, great cause with Open Beats and with Christy, and she's going to do it again.
• 12:26
  Speaker 3: So everybody that is hearing this and seeing this get ready for next year, because this raffle was pretty amazing, even without that last bottle.
• 12:38
  Speaker 3: You know what I mean.
• 12:39
  Speaker 3: Even without the $7,500.
• 12:41
  Speaker 3: Last bottle, you know what I mean.
• 12:44
  Speaker 3: Even out without the 7500, it's like how, how bad can it be to give 50 to helping kids, um, get the help they need in school?
• 12:50
  Speaker 5: and I was talking with christy about it a little bit uh afterwards, because I called jeff up and christy just happened to be there and and then she got on.
• 12:58
  Speaker 5: It seemed like because we had met and it was our first time talking together.
• 13:04
  Speaker 5: But there were several people that just bought one ticket, one $50 ticket, and won a great, awesome bottle of bourbon.
• 13:17
  Speaker 5: Yeah, I mean, you know, several hundred to a thousand dollar bottle of bourbon.
• 13:20
  Speaker 5: You know, and, and to me and that's what she was talking about too you know how great is that that you can purchase one ticket and be able to win a bottle like that and such great word of mouth.
• 13:34
  Speaker 5: Because they're going to go back and tell all their friends and their bourbon buddies and everybody say, look, I bought a $50 ticket and I want a Pappy 15.
• 13:43
  Speaker 5: Or I want a Van Winkle 12-year Special Reserve.
• 13:48
  Speaker 5: William Leroux Weller, they had all the antique collection too.
• 13:56
  Speaker 3: Oh, she had special stag picks, special stag.
• 14:08
  Speaker 3: This bottle actually had the stag logo on it, but no, no, the the stag junior logo.
• 14:12
  Speaker 3: You know that stag?
• 14:13
  Speaker 3: And on the bottle was a metal stag logo.
• 14:17
  Speaker 3: I never seen anything like it.
• 14:19
  Speaker 3: It was just stuck to the bottle, like where the Stag logo is.
• 14:22
  Speaker 3: It was made out of metal.
• 14:24
  Speaker 3: So I mean they had some very, very unique bottles.
• 14:28
  Speaker 3: Plus they had the Founders Collection rabbit hole.
• 14:30
  Speaker 3: I mean it was just like great cause.
• 14:33
  Speaker 3: We will be promoting it again, letting you know about it, but it's such a legitimate thing.
• 14:45
  Speaker 3: They did all 200.
• 14:46
  Speaker 3: They did all 75 bottles and now they're working on getting them picked up and you know, I'll even help get them to.
• 14:53
  Speaker 3: I'll help get them to you or whoever we have to get them to.
• 14:57
  Speaker 3: What the plan?
• 14:58
  Speaker 5: is the main thing is is the cause that this was was for was to help kids that aren't able to, uh, to get the education that they need in today's educational system and they need a little extra help and maybe they can't afford it, or something like that.
• 15:19
  Speaker 5: This is what Open Bees does is they come along and they take these families and they take these kids and they give them that extra help that they need and if they're having a little bit of trouble in today's curriculum educational curriculum that they're able to help them out and give them that extra funding that they need to get them that extra educational help they need to get a good education.
• 15:48
  Speaker 5: That every kid should not be deprived of.
• 15:51
  Speaker 3: Well, some of them are geniuses.
• 15:53
  Speaker 3: I mean, it comes down to they're helping people with dyslexia or certain people on the spectrum that are very intelligent and they need something, so the school system will teach them, and they help them get lawyers and legal representation to make the school system teach them, and tutors and stuff like that, and it works out really good, all right.
• 16:19
  Speaker 3: So everybody now that was a good intro to everything, but we are here to talk about double oak bourbon.
• 16:27
  Speaker 3: So there's different ways of getting oak a bourbon.
• 16:38
  Speaker 3: Double oak on the bottle means that the main bourbon that you use for this was in a barrel as bourbon um.
• 16:50
  Speaker 3: It followed all the rules and then, uh, once it was done, it was then put back into another oak cask.
• 17:01
  Speaker 3: Now, if it's called double-oaked bourbon, it means that it was put into another brand-new charred oak barrel.
• 17:13
  Speaker 3: That gives you it could be brand-new charred oak, french oak barrel, it could be anything, but to be double-oaked bourbon you have to put it back in to another barrel that still follows the rules, meaning it's been charred and it's brand new, that this is a bourbon that's been oaked twice but it was instead of a double-oaked bourbon.
• 17:44
  Speaker 3: You say it's been double-oaked and it's not a bourbon.
• 17:48
  Speaker 3: That means that initially you started out with a whiskey or a bourbon and then you put it into a finished barrel that does not follow the rules.
• 18:00
  Speaker 3: Okay, it's a toasted French oak barrel, it's not charred.
• 18:04
  Speaker 3: So that would then make it just a double oak.
• 18:08
  Speaker 3: It's no longer a bourbon, or it's a double-oaked bourbon finished in a toasted French oak cask.
• 18:17
  Speaker 3: So those are different ways to get the double oaking.
• 18:22
  Speaker 3: So those are different ways to get the double oaking.
• 18:24
  Speaker 3: Now, one of my favorite double oaks is the chicken cock that I have here.
• 18:28
  Speaker 3: It's double oak, but this actually was whiskey produced in like 2000, I think it was 13, where there was a barrel shortage and they put the bourbon, everything that followed bourbon.
• 18:41
  Speaker 3: They didn't have brand new French oak barrel or brand new oak barrel charred oak barrels to put it in, so they put it in used oak barrels, charred oak barrels from you know the bourbon.
• 18:52
  Speaker 3: They were dumping and they let it sit there.
• 18:55
  Speaker 3: Well, this one, as Greg Schneider says, it sat there and then aged, and when they got it he wasn't happy with it.
• 19:06
  Speaker 3: So what he did is did the opposite of what you would do.
• 19:07
  Speaker 3: He took um brand new oak charred barrels and took that used um barrel whiskey and which was technically everything bourbon, except it was put in a used barrel and put it in a brand new charred oak barrel to add the flavor of a new charred oak barrel after it was in a used barrel very unique way of doing something, and so that was really cool.
• 19:34
  Speaker 3: So, and then there's a you know the finishing ones that just they'll finish it.
• 19:39
  Speaker 3: So now you can get into, get into the dropping in oak staves.
• 19:44
  Speaker 3: But do you guys even think that if it's a French oak stave, or what Makers is doing as far as getting it in the stave, with the staves and the different formats, do you think, even though that's bourbon, would you consider that a double oak when?
• 19:59
  Speaker 5: you're dealing with those staves Because they're flavoring it with the wood stage.
• 20:06
  Speaker 3: You know, yeah, and if it was, they would call it double yeah, well, they call it, but they're still allowed to call it bourbon, and so they are actually adding more oak, but it's a different way.
• 20:21
  Speaker 3: I think the double oak you got to just deal with regular barrels.
• 20:24
  Speaker 3: That would be my opinion.
• 20:26
  Speaker 3: But yeah, I'm sure if they wanted to they probably could right to me I don't.
• 20:35
  Speaker 5: It's kind of iffy on how much flavor you actually get when you're putting the staves in there.
• 20:41
  Speaker 5: Because, as you know, as most people know, that heat expands the alcohol into the barrel.
• 20:51
  Speaker 5: Okay, forcing it through the charcoal, the toasted charcoal, or the charred edge of the barrel into the lining of the barrel, right, all right.
• 21:01
  Speaker 5: And then as it cools it comes back through it.
• 21:02
  Speaker 5: Or the charred edge of the barrel into the lining of the barrel, right, right, and then as it cools it comes back through it, and that's back and forth, back and forth as it ages, right?
• 21:11
  Speaker 5: So how much does that alcohol expand into those staves that are floating in that whiskey?
• 21:22
  Speaker 3: right.
• 21:22
  Speaker 3: Well, if you look at maker's mark, they don't float.
• 21:25
  Speaker 3: They actually have little compartments on the side of a barrel to slide them in and then they fill that barrel up with those staves in there.
• 21:36
  Speaker 3: Now I think.
• 21:38
  Speaker 3: Then they leave it five to six months in there, something like that, in the, in that controlled environment.
• 21:43
  Speaker 3: I I mean I'm not even sure because, because it's not like they put it in the original barrel they actually have those.
• 21:52
  Speaker 3: You see it when you go there, you see the staves, you see the barrel and then you see how they slide them in the little slots that they've made for it and they are considered.
• 22:04
  Speaker 3: They call that bourbon.
• 22:06
  Speaker 3: They got that process at Maker's Mark to the 46.
• 22:11
  Speaker 3: Maker's 46 is considered a bourbon.
• 22:13
  Speaker 3: It didn't break the rules.
• 22:15
  Speaker 3: So they must, you know, toast those toasted staves.
• 22:18
  Speaker 3: I don't know how they got around it, because it's toasted, it's not charred.
• 22:21
  Speaker 3: You know what I mean, but they were able to bend the rules a little bit there.
• 22:26
  Speaker 3: All right.
• 22:27
  Speaker 3: But so let's just say for this particular podcast, we think the double oak is dealing with the secondary oak barrel.
• 22:33
  Speaker 3: If it's a double oak bourbon, it needs to follow.
• 22:37
  Speaker 3: That second barrel still needs to follow the new rules.
• 22:40
  Speaker 3: If it's finished, that usually means they're toasting it and they don't have to follow the rules on that second barrel.
• 22:46
  Speaker 3: They put the bourbon in, so let's go.
• 22:48
  Speaker 3: So we all got some stuff up on the bar, right?
• 22:53
  Speaker 3: What is what we got?
• 22:57
  Speaker 3: That's consistently.
• 22:58
  Speaker 3: I know you guys got the whiskey war.
• 23:00
  Speaker 3: Is the whiskey war coming out of High Bank?
• 23:04
  Speaker 3: Is that double oaks?
• 23:09
  Speaker 3: How does that work?
• 23:13
  Speaker 3: Ct?
• 23:14
  Speaker 3: What's it?
• 23:17
  Speaker 4: double oak is put in a new second barrel oak barrel and they.
• 23:22
  Speaker 4: They probably do more double oak than anybody in a small craft distillery size because, like the state of ohio just did another pick with them that was released this week.
• 23:33
  Speaker 4: Um, theirs is really good, it's.
• 23:36
  Speaker 4: It definitely lends a little sweeter, softer note than than some of the others, even like starlight and, uh, the chicken cock.
• 23:46
  Speaker 4: But uh, I'm a, I'm a big fan.
• 23:48
  Speaker 4: I think I have, and I'm sure andy's got, several of them.
• 23:51
  Speaker 4: I think I have five or six bottles of double oak and then I have two double double oaks from them ah, okay I've double, double yet.
• 24:01
  Speaker 8: And where's?
• 24:01
  Speaker 3: whiskey war at it's high bank in columbus.
• 24:05
  Speaker 3: Yes, um, he purchases, I believe, out of it's uh squib, uh, ross and squib, and then they do a lot of secondary finishing or double oaking.
• 24:20
  Speaker 3: Uh, that's one of their big things.
• 24:22
  Speaker 3: Or they'll their their secondary finishings and wine.
• 24:26
  Speaker 3: You know the wine barrel casks, a lot of stuff like that.
• 24:29
  Speaker 3: So they their stuff is good, I mean, there's no doubt about it.
• 24:33
  Speaker 4: Uh, people like the double the double oak a lot.
• 24:36
  Speaker 3: I think that's probably been their best niche they do a barrel proof.
• 24:40
  Speaker 4: That's really good.
• 24:41
  Speaker 4: Um, they they don't do a lot of other stuff.
• 24:47
  Speaker 4: I mean they do come out with their white labels.
• 24:49
  Speaker 4: That'll have some other things, but they're double o's what they're they're known for, kind of like woodford and their double o okay, and then, uh, do you what does?
• 24:58
  Speaker 3: what did he?
• 24:59
  Speaker 3: We, I've, we all I've got the Peerless.
• 25:01
  Speaker 3: I see the Chicken Cock by CT's got the Chicken Cock, and so does Nash, because the Double Oak Chicken Cock's pretty damn good.
• 25:11
  Speaker 5: And.
• 25:12
  Speaker 3: Reggie Lee oh, we all four have that.
• 25:13
  Speaker 3: Let's do a little tasting of the Chicken Cock and talk about that.
• 25:18
  Speaker 3: Because Greg does a really nice job, that with uh.
• 25:24
  Speaker 3: Because greg does a really nice job, he, you know, he initially how he tells it in his deep voice, how he felt that this was not the quality, uh, in the first go round off the purchase of the whiskey that would be to the quality of chicken cock, the chicken cock brand and uh, and he said, well, let's just fix it by putting it in new oak barrels for a while.
• 25:49
  Speaker 3: And he did that and I believe right now the second batch has hit the shelves lately of the double oak, you know chicken cock and not that it matters, but remember that this is a whiskey, not a bourbon.
• 26:03
  Speaker 3: Right, no, right, exactly.
• 26:05
  Speaker 3: It's a bourbon, a bourbon mash bill, a bourbon off the still, everything.
• 26:10
  Speaker 3: But it got stuck in the used barrels and then finished in a brand new charred oak barrel.
• 26:19
  Speaker 3: So very it's like a backwards way of doing a finish.
• 26:23
  Speaker 3: It's like normally people put them in the new oak barrels you know charred oak barrels and then we'll, they'll finish them.
• 26:30
  Speaker 3: They can finish them in a used barrel, a used french oak barrel or used whatever, because you want to have a little bit of control.
• 26:37
  Speaker 3: But this is like the opposite and I think greg did a really nice job with the process, don't you?
• 26:43
  Speaker 4: and when we do this, let's talk, uh, also price points, because I think that's important to people that don't have these bottles, whatever.
• 26:52
  Speaker 3: Well, the High Bank Double Oak.
• 26:53
  Speaker 3: What's that go for?
• 26:55
  Speaker 4: $69 to $69, depending on when it's come out.
• 26:59
  Speaker 4: I'd have to look at it recently, but it's about $69, isn't it, Andy?
• 27:02
  Speaker 4: It's $69,?
• 27:03
  Speaker 3: I think yeah, and if you go to High Bank and that's where a lot of the you know in the state of Ohio you can pick it up at select liquor stores.
• 27:12
  Speaker 3: But when?
• 27:12
  Speaker 3: You go to the distillery, they have their lines and their current stuff up there and, quite frankly, that's their price point on almost everything.
• 27:21
  Speaker 3: You know most everything.
• 27:23
  Speaker 4: Other than the white label, the barrel selects will be around $100.
• 27:29
  Speaker 4: Right, but yes, they kind of teeter in that $59, $69 range.
• 27:33
  Speaker 3: Now the double.
• 27:35
  Speaker 4: I think it's pretty much $99 everywhere, correct?
• 27:37
  Speaker 3: Yep, it's a $99.
• 27:38
  Speaker 3: It's $100.
• 27:39
  Speaker 3: I mean it's $99.99.
• 27:42
  Speaker 3: I mean one penny short.
• 27:45
  Speaker 4: So yeah, one of the one of the coolest bottles, with the embossed glass, with the the matte black top, the little, the shooter on top.
• 27:54
  Speaker 4: That's pretty sweet, but by far one of the best packaging of any of the brands yeah, I enjoy.
• 28:02
  Speaker 3: I enjoy this a lot.
• 28:05
  Speaker 3: Um, as you guys could tell, I shared it a lot.
• 28:09
  Speaker 3: I've had it a lot.
• 28:10
  Speaker 3: I visit it.
• 28:12
  Speaker 3: I do enjoy this.
• 28:16
  Speaker 3: What I like about this is it almost has a hoppy flavor to it.
• 28:21
  Speaker 3: It almost has like that little bit of beer sourness that you get, just a little bit.
• 28:28
  Speaker 3: It's not sweet as most bourbons are.
• 28:32
  Speaker 3: It's a little bit on the on, the little bit on the sour, and not to the point where it's bad.
• 28:38
  Speaker 3: It just is.
• 28:39
  Speaker 3: It really has more of a whiskey flavored bourbon, opposed to a lot of times when it's caramely or rich or whatever.
• 28:49
  Speaker 3: That way, this is more like you know.
• 28:52
  Speaker 3: This is more like what you think of when you're drinking whiskey.
• 28:55
  Speaker 3: You know, hence it was with.
• 28:59
  Speaker 3: You know it was in the used barrel for a while.
• 29:02
  Speaker 3: So I'm a fan of this.
• 29:05
  Speaker 3: This is kind of like what I like, um, especially from a drinkability in the summertime wouldn't, you say definitely the lightest to.
• 29:13
  Speaker 4: The color is light.
• 29:14
  Speaker 4: It is a lighter uh, but it does have a flavor to it.
• 29:18
  Speaker 4: That is uh unique uh, especially compared to the high bank I think it's a little softer and sweeter.
• 29:25
  Speaker 8: It's a nice finish on this one.
• 29:27
  Speaker 3: Well, this is totally different.
• 29:29
  Speaker 3: I mean, high Bank is in a realm of you know, the realm of players, where you as a blender and what you're doing with it, it's like, I mean, it's not that different than what Macaulay does with Dark Arts Same stuff, you know, putting it in different barrels and adding their own spin, right, yep, go ahead.
• 29:56
  Speaker 3: I have to say that I really love double oak products.
• 30:03
  Speaker 3: This is my wheelhouse of everything that.
• 30:07
  Speaker 3: When it's double oak, that's really hard to find something that I don't like.
• 30:12
  Speaker 3: You know it.
• 30:14
  Speaker 3: Just, it takes the standard bourbon of anything that you're doing and that little, either a small batch, or, if you're talking about Jim Beam, it takes the actual product and by double oaking it like explodes the flavor out of it.
• 30:35
  Speaker 3: Plus, because you're putting it in that secondary barrel, they're paying more attention to the flavor.
• 31:29
  Speaker 3: So the initial flavor, like just, let's just say, of Jim Beam, they're just looking for consistency out of there and they're just running barrels after barrels, mixing them together, looking for a flavor, right.
• 31:40
  Speaker 3: But when they stick that double oak and they put it back in there now they're looking to make sure that they're picking up more flavor, but they don't go too far.
• 31:51
  Speaker 3: So they're, in my opinion, a double oak product that the distiller is able to get the flavor they want in a short period of time, so they're able to pay more attention to what's happening, opposed to, let's just say, the regular where you've got something in the barrel four years before you're even starting to taste it, because the product's going to be, you know, five, six years.
• 32:17
  Speaker 3: So they're not watching over it like they do.
• 32:21
  Speaker 3: That double oaking Just my opinion.
• 32:28
  Speaker 8: I have.
• 32:28
  Speaker 8: As far as Woodford double oak, I have a question about their barrels.
• 32:35
  Speaker 8: I have which I know is the second barrel in the double oak process.
• 32:42
  Speaker 8: I have one out in my garage and it looks like a newer barrel.
• 32:46
  Speaker 8: Still it says double oak on it.
• 32:50
  Speaker 8: That looks like an older barrel.
• 32:52
  Speaker 8: I just wonder if they stamp both barrels, if they know they're going to put it in a second barrel, if they stamp them both double oak my opinion is probably not.
• 33:04
  Speaker 3: The secondary barrels, um are so just like anything else you can be, those secondary barrels can be in a different place.
• 33:16
  Speaker 3: In the rick house, um, it could have had a barrel above it leaking on it.
• 33:22
  Speaker 3: You know what I'm saying.
• 33:24
  Speaker 3: So the way the barrel um you could have had, um, that barrel could have been exposed to a lot more of the rainy season than the other.
• 33:37
  Speaker 3: It just depends on what the weather is, how it's going, picking up certain type things.
• 33:44
  Speaker 3: So, because they make so much and they're pulling barrels, it's just like anything else.
• 33:52
  Speaker 3: I've seen barrels sitting right next to each other in the rickhouse Same age, same thing, they've been there for six years and one looks like it's brand new and the other one looks like it was beat to shit.
• 34:03
  Speaker 5: Yeah, and also too, that darkness color, the moldiness, black looking color, the aging that can be caused by the moisture in the air, the humidity in the air, and also, you know, if you ever notice all the buildings and stuff like that because of the yeast and the stuff in the air, because of the bourbon, just depending on where it's at, Because of that moisture coming in contact with that wood, it can cause it to age and blacken like that and make it look older than what it was.
• 34:45
  Speaker 4: I mean, it's pretty interesting to take a drink of that Woodford after just regular Woodford Double Oak, after drinking the other ones.
• 34:54
  Speaker 4: Yep, if you, if you got a bottle, yep.
• 34:59
  Speaker 3: It's night, and day.
• 35:01
  Speaker 4: There's a caramel note that's in there.
• 35:03
  Speaker 4: That really comes forward when you drink it.
• 35:05
  Speaker 4: It almost like a caramel.
• 35:07
  Speaker 3: For me it's, it's more butterscotch.
• 35:11
  Speaker 4: Yeah, butterscotch would be a good one.
• 35:12
  Speaker 4: There's a caramel scotch.
• 35:16
  Speaker 4: Yeah, butter scotch would be a good one.
• 35:17
  Speaker 4: There's a car.
• 35:18
  Speaker 4: It's just so different from the other ones that have done a similar double load process.
• 35:21
  Speaker 3: So so my, my uh feeling is is that we all know that um, woodford reserve is a combination of whiskey being made in Louisville and a combination of whiskey being made in at Woodford Reserve in Versailles.
• 35:44
  Speaker 3: And one's pot stilled, one's column stilled, and they mix them together and they produce Woodford Reserve.
• 35:51
  Speaker 3: Everybody contends that the column still is basically old forester because it's being made at the same time of similar mash bill.
• 36:01
  Speaker 3: They don't get too much into mash bills and everything there, but what happens to that woodford for me is that when you double oak it and you put it into those used barrels and you take it a little bit further, the way they do, that banana flavor that you pick up on old forester converts to the caramelized um which I pick up as a butterscotch, because the butterscotch aspect is pulling that.
• 36:32
  Speaker 3: That.
• 36:32
  Speaker 3: That's like the next level of level of what you got from the banana.
• 36:36
  Speaker 3: And I really love, honestly, I absolutely love Woodford Reserve Double Oak Because no matter where you go, it's there right and it's going to be a reasonable pour, correct?
• 36:51
  Speaker 3: I mean, it's not.
• 36:52
  Speaker 5: I want to tell you how much I love it, because I went to go get the bottle you know, the bottle that I thought I had on the shelf, open, gone and it was gone, it was empty.
• 37:04
  Speaker 5: It's out there in the empty bottle collection that I'm going to be taking up to Barrelhead and I thought I might have a backup like a store pick backup you do I looked and looked don't you have, the don't you have, wait, don't you have um the liquor, the blackjack liquor batch 22 from not have that.
• 37:34
  Speaker 4: I didn't get that one.
• 37:35
  Speaker 3: Which one did I?
• 37:36
  Speaker 3: Hey, wait, what did I?
• 37:37
  Speaker 3: Oh, that was the old, that was.
• 37:39
  Speaker 3: I brought you guys up.
• 37:41
  Speaker 3: Walker sold me the 1792, right, we all got a 1792.
• 37:45
  Speaker 5: Yeah, we got the 1792.
• 37:47
  Speaker 5: You held the best for yourself.
• 37:52
  Speaker 4: Does that not sound like a typical thing?
• 37:54
  Speaker 3: huh, exactly, yeah yeah, yeah, uh-huh, hey, what do you?
• 38:02
  Speaker 3: What do you guys think?
• 38:03
  Speaker 3: So you really can't see the new chair.
• 38:05
  Speaker 3: I'm trying to show you the new chair, but but I got a new chair and I bought two of them so when you come next time you no longer have to sit on those crappy wooden chairs.
• 38:17
  Speaker 3: We have more comfortable chairs to sit on leather ones.
• 38:21
  Speaker 3: But then do you see the?
• 38:22
  Speaker 3: I got the whole thing.
• 38:24
  Speaker 3: I got the Bardstown in the back with the tiny bourbon tasting room.
• 38:30
  Speaker 3: What do you think?
• 38:31
  Speaker 3: That's looking a little bit neater.
• 38:34
  Speaker 8: Do you have four chairs or five?
• 38:38
  Speaker 3: No, I bought two, so it was a 560.
• 38:42
  Speaker 3: Hey.
• 38:43
  Speaker 4: Pharaoh Head, you're going to be out of frame.
• 38:45
  Speaker 4: Anyways, I'm going to put a figure.
• 38:49
  Speaker 3: So I'm thinking of getting another one.
• 38:52
  Speaker 5: I remember for Christmas sitting on that hard stool and trying to reposition on that cushion, each, every year.
• 39:02
  Speaker 3: You don't have to.
• 39:03
  Speaker 3: This year I did.
• 39:05
  Speaker 3: I bought two of these.
• 39:07
  Speaker 3: My chair is now available, my old chair, so there's three right there, awesome.
• 39:15
  Speaker 3: So so what I love about the Woodford Double Oak Is that this is my favorite Bourbon on the shelf Every day.
• 39:28
  Speaker 3: I mean, I think this In so many ways Rivals All the Buffalo Trace products besides the high-end ones.
• 39:38
  Speaker 3: I would drink this If I'm out and about.
• 39:44
  Speaker 3: What do they got?
• 39:46
  Speaker 3: I'm going to drink Woodford Double Oak.
• 39:47
  Speaker 3: It's like most people have it Woodford and Woodford Double Oak.
• 39:51
  Speaker 3: It's like most people have it Woodford and Woodford Double Oak.
• 39:58
  Speaker 3: And it's always reasonably priced $8, $10, $12 at a place and it's not $40 pour or whatever, but it really no matter what if it's a barrel pick, it just holds its own everywhere as far as a good, and it's one of my favorite, if I remember right, it's the first bottle I ever bought.
• 40:24
  Speaker 5: If it's available too, I like to get it.
• 40:28
  Speaker 5: You know, if a restaurant is just serving like one kind of old-fashioned and Woodford Reserve Double Oat is on the menu, I'll get them to make it with Woodford Reserve Double Oat and it totally changes their bar shelf old-fashioned uh, old-fashioned, you know I'll be using it when I bartend here in the first week of september.
• 41:00
  Speaker 4: I use it for an old-fashioned, along with some other ones, because it's it's a game changer.
• 41:03
  Speaker 3: It totally 52 I mean it's 52.99 here in ohio on the shelf, um, some places you see it for 48, 49 dollars.
• 41:12
  Speaker 3: You can't go wrong.
• 41:14
  Speaker 3: It's like a rare breed in my opinion.
• 41:16
  Speaker 3: You're like who goes wrong with rare breed?
• 41:18
  Speaker 3: Barrel strength at 49.99?
• 41:20
  Speaker 3: Um, rare breed is consistent.
• 41:22
  Speaker 3: It consistently caramelly and delicious, um, and it's half the price of bookers and I love book's and it's a batch thing, but Rare Breed is one of my favorite go-to, you know.
• 41:36
  Speaker 3: Let's see the Double Oak that Tiny has is one I didn't like.
• 41:42
  Speaker 3: It was over-cherryed for me so he gave it a new home.
• 41:46
  Speaker 3: So that's how I got it, because he thought it was over-cherryed and I like this.
• 41:53
  Speaker 3: And, walker, I will say patience is a virtue, because I've hit this and it's butterscotch, not cherry anymore.
• 42:01
  Speaker 4: And Walker.
• 42:02
  Speaker 4: Have you seen, Tiny?
• 42:03
  Speaker 4: He doesn't usually have an issue drinking bourbon, so I'm sure that he's going to finish that off.
• 42:10
  Speaker 5: You already drank half of it.
• 42:13
  Speaker 4: Yeah, it's half gone now.
• 42:14
  Speaker 4: That thing is toast and that probably, if it has a good cherry note, that would be a good one for an Old Fashioned.
• 42:21
  Speaker 3: Yeah, absolutely.
• 42:22
  Speaker 3: Oh, it's delicious, Trust me.
• 42:24
  Speaker 3: Alright, does anybody else have the Jim Beam?
• 42:27
  Speaker 3: Because I got this 00.
• 42:33
  Speaker 5: I've got about that much left of it.
• 42:34
  Speaker 5: I can tell you I can't double O.
• 42:35
  Speaker 5: I've got about that much left of it, I can tell you.
• 42:36
  Speaker 5: I can't find more.
• 42:38
  Speaker 3: I picked this up on September 24th 2019.
• 42:46
  Speaker 3: And it was part of a luncheon with Fred and Freddie the first year I met them, when I took the painting down and we bottled our own Knob Creek and they signed that, and then they had this as a special thing for everybody who went to the luncheon.
• 43:06
  Speaker 3: So I'm going to open that tonight because I am excited to taste, Because over the years I didn't know what Double Oak was and I've had twice-barreled Double Oak.
• 43:20
  Speaker 3: Jim Beam.
• 43:22
  Speaker 5: Yeah, everybody watching on YouTube and Facebook.
• 43:25
  Speaker 4: This is what we're talking about right there, probably the cheapest Double Oak you will ever find, because I think it's $25.99.
• 43:33
  Speaker 5: Actually in South Carolina it was $19.99.
• 43:37
  Speaker 5: Yeah.
• 43:38
  Speaker 3: It's definitely got to be the most affordable double oak you ever touched, yeah absolutely Well and I really feel that Beam lately has been doing a really good job, not only of doing their small batches and their basil hayed in their knob creeks, but their main brand, um, what they've done with it to produce um.
• 44:01
  Speaker 3: You know that Jim beam black seven year.
• 44:05
  Speaker 4: The Jim beam single barrels at 108 proof are delicious.
• 44:09
  Speaker 3: And you know, and that's basically almost bakers Cause that's the bakers is one, oh seven, right yeah, and it's seven Baker's, because Baker's is 107,.
• 44:16
  Speaker 3: Right yeah, and it's seven years.
• 44:18
  Speaker 3: And those single barrels are all right there at six, they're just like a year younger, they're $24.
• 44:28
  Speaker 4: Oh, yes, $19.99 in Ohio For a single barrel for the Jim Beam, yeah for the Jim.
• 44:35
  Speaker 4: Beam, you can't go wrong.
• 44:36
  Speaker 4: The one I just opened and again, it's funny Walker said that about cherries because initially when I drank it I initially got a good cherry flavor out of it, which I like, and the peanuts there.
• 44:49
  Speaker 4: But man, it was.
• 44:50
  Speaker 4: I'm like I can't believe this was only $20.
• 44:53
  Speaker 4: But man, it was.
• 44:53
  Speaker 3: I'm like I can't believe this was only $20.
• 44:55
  Speaker 3: Yeah, the same thing with that seven-year, the seven-year Jim Beam Black.
• 44:59
  Speaker 3: It's the same thing.
• 45:00
  Speaker 3: I think that was $20.
• 45:03
  Speaker 5: That's what we did last Thursday night.
• 45:05
  Speaker 5: We opened a seven-year Jim Beam Black.
• 45:09
  Speaker 4: Are you going to get that bottle open or do you need a hand?
• 45:11
  Speaker 4: I need a hand.
• 45:15
  Speaker 3: Dear God, Where's the thing?
• 45:16
  Speaker 3: There's nothing there.
• 45:18
  Speaker 3: No wonder I didn't open this.
• 45:21
  Speaker 3: They've sealed it so good.
• 45:23
  Speaker 3: I don't have it.
• 45:28
  Speaker 3: My broken hand is not giving me the strength that I need.
• 45:36
  Speaker 3: Ah, there we go.
• 45:37
  Speaker 3: That's what I said.
• 45:38
  Speaker 3: Use your good hand.
• 45:39
  Speaker 3: I mean, you guys have to admit this has been a rough summer for me.
• 45:44
  Speaker 3: I guarantee Roxie could open that for you.
• 45:47
  Speaker 3: What?
• 45:49
  Speaker 4: Listen, if it's been a rough summer for you, it's been an impossible summer for Roxy.
• 45:57
  Speaker 3: Oh, look at this.
• 45:57
  Speaker 3: The little plastic cap.
• 46:01
  Speaker 3: Should I put this little plastic?
• 46:06
  Speaker 4: seal back in or leave it off.
• 46:08
  Speaker 4: Yeah, she needs a massage.
• 46:10
  Speaker 4: She needs a therapist.
• 46:13
  Speaker 4: She needs a massage, a therapist, a massage and probably a couple of gallons of wine, a case of her favorite wine, yes, wine.
• 46:25
  Speaker 3: She doesn't need wine, she needs bourbon.
• 46:28
  Speaker 4: No she wants wine over bourbon.
• 46:30
  Speaker 3: She has so much wine right now.
• 46:32
  Speaker 3: She'd rather have wine over bourbon?
• 46:33
  Speaker 5: No, we know wine right now that she I'd rather have wine over bourbon.
• 46:37
  Speaker 5: No, we know Roxy better than you.
• 46:38
  Speaker 5: Nope, you've been pretty to her longer.
• 46:41
  Speaker 3: Nope, I converted her to be a bourbon girl.
• 46:44
  Speaker 3: Converted to Alright.
• 46:50
  Speaker 3: So here's cheers to Jim Beam, Double Oak.
• 46:55
  Speaker 3: Let's see what we got.
• 46:58
  Speaker 4: What's up, Kevin Holley?
• 46:59
  Speaker 4: Hey, the maple syrup, by the way, I'm getting ready to bottle it tomorrow.
• 47:03
  Speaker 4: So you know, oh wow, Kevin, I've got a bottle of Seldom Seen big jug of it and it's getting ready to go in bottles.
• 47:14
  Speaker 4: It's been double Eagle here's my Eagle rare double barrel and it's been aging in that barrel.
• 47:23
  Speaker 4: Oh daddy, Wait, oh dad, what, what.
• 47:28
  Speaker 3: Oh, okay.
• 47:30
  Speaker 5: Hey Walker, did you hear earlier that I mentioned that I was completely out, so I'm definitely in on one.
• 47:46
  Speaker 4: You guys have a bottle of this Double Eagle Rare, the Double Oaked Eagle.
• 47:50
  Speaker 4: Rare, what Triple Oaked.
• 47:55
  Speaker 5: What do you mean Double Oaked Eagle Rare?
• 47:56
  Speaker 5: What Triple-oaked?
• 47:56
  Speaker 5: What do you mean double-oaked Eagle Rare?
• 48:01
  Speaker 3: There's no such thing as double-oaked Eagle Rare for real, the hell.
• 48:05
  Speaker 3: There's not, there's double-double.
• 48:08
  Speaker 8: Here's the double-oaked.
• 48:09
  Speaker 8: Here's the plastic barrel.
• 48:11
  Speaker 8: Chris, it doesn't count.
• 48:12
  Speaker 4: That is not plastic, you'll.
• 48:14
  Speaker 3: Yeah, yeah like I said, just cause you, yeah, because cause.
• 48:21
  Speaker 3: Ct does shit and then he doesn't share, ever listen oh my god, that's wow.
• 48:32
  Speaker 4: I will bring it.
• 48:33
  Speaker 4: Look, I will bring it to KVF so we can drink some of it, let's bring it on the bus, there we go.
• 48:48
  Speaker 3: So, anyways, that was Luca.
• 48:52
  Speaker 4: Anybody need a hound dog.
• 48:56
  Speaker 3: I know where you can get rid of them.
• 48:59
  Speaker 4: So, seriously, I'll bring that bottle with me to KBF.
• 49:03
  Speaker 4: We will drink that, and I will bring some of the maple syrup.
• 49:06
  Speaker 4: That is going to be amazing.
• 49:09
  Speaker 3: Do you think it'll be better than Luca Mariano's?
• 49:12
  Speaker 5: I've been drinking Eagle Rare right now, but it's been so long.
• 49:15
  Speaker 4: Oh Dude, this has been a fun one.
• 49:17
  Speaker 3: Yeah, in my office.
• 49:18
  Speaker 4: What the heck.
• 49:21
  Speaker 3: So when we were doing the what happened?
• 49:25
  Speaker 4: Matt Liza said you got to watch Chris's post.
• 49:28
  Speaker 5: Yeah, he's talking to me.
• 49:30
  Speaker 3: Yeah, yeah, chris keeps us up to date.
• 49:34
  Speaker 4: Walker said he's going to teach me about sharing.
• 49:38
  Speaker 3: Wait a second, I always share no, you don't you share with everybody no, actually you share with Walker.
• 49:48
  Speaker 3: I have to say CT shares because he's you know what that is OCD.
• 49:54
  Speaker 3: I have to say CT shares because he's the Andy, you know what that is OCD.
• 50:00
  Speaker 4: What barrel number is that, andy?
• 50:01
  Speaker 8: The one I've got coming to my house.
• 50:07
  Speaker 4: Nope, I'm going to share that with you, don't worry.
• 50:11
  Speaker 3: Don't take care of me.
• 50:14
  Speaker 6: So, ct, let me tell your sharing story so CT goes down to Kentucky.
• 50:24
  Speaker 3: Where were you at?
• 50:25
  Speaker 3: Where you were drinking, and then you met up with everybody and then, all of a sudden, you had a bookers.
• 50:32
  Speaker 3: What was that bookers that you got that you brought and drove?
• 50:37
  Speaker 3: Was it the Springfield batch?
• 50:40
  Speaker 3: I don't remember.
• 50:40
  Speaker 3: No, it was that old Booker's that you oh, that was the original first batch like 80?
• 50:48
  Speaker 3: .
• 50:48
  Speaker 3: Yeah, was it 80 or 81?
• 50:49
  Speaker 3: Right, and you basically only drank half out of his Glencairn and you were with a bunch of people $200 for a quart.
• 51:00
  Speaker 5: Right and then bring it on the bus.
• 51:02
  Speaker 3: And then he drives it in his Glencairn, in his cup holder, all the way to Ohio and lets me and Roxy taste it at a Cracker Barrel meeting, for he knew he was meeting us at a Cracker Barrel meeting.
• 51:15
  Speaker 3: He knew he was meeting us at the Cracker Barrel and drove it all the way up.
• 51:19
  Speaker 3: Talk about sharing Shut up Andy.
• 51:22
  Speaker 3: I can't say that you don't share.
• 51:26
  Speaker 8: They told me about the water once.
• 51:31
  Speaker 3: Hey, that man has shared rides to Kentucky with you, barrelhead, many times, and you definitely need the rides to Kentucky, ct.
• 51:49
  Speaker 3: You are great, you and Super Nash there's no doubt Everything that you guys do for the scotchy bourbon boys and everything that we've been doing and I'm so glad all four of us are here here tonight because this is great once again.
• 52:04
  Speaker 3: We're getting close to september.
• 52:06
  Speaker 3: We're all going to be down there.
• 52:08
  Speaker 3: Um, you know, andy, you're going to be down there too.
• 52:11
  Speaker 3: Right, you're coming down for the festival.
• 52:15
  Speaker 8: I'm going to be down for the bus and Thursday probably.
• 52:19
  Speaker 8: I just got to find a place to stay Wednesday night.
• 52:25
  Speaker 3: All right.
• 52:25
  Speaker 3: So that's just going to be fantastic, all of us down there.
• 52:31
  Speaker 3: And then you're going to be coming down also, like last time, to Bourbon on the Banks.
• 52:35
  Speaker 3: Right to be coming down also like last time, to um bourbon on the banks, right?
• 52:41
  Speaker 3: That's, I got um, we got august.
• 52:41
  Speaker 3: I want to say um monday, august 12th.
• 52:45
  Speaker 3: We've got um greg schneider coming on.
• 52:48
  Speaker 3: Thursday, august 8th.
• 52:51
  Speaker 3: We've've got Randy Prass coming on, and then I'm going to reach out to AMZ to bring the people from Bourbon on the Banks on in August.
• 53:00
  Speaker 3: So those are three podcasts that we're going to be doing.
• 53:03
  Speaker 3: But I'm trying to get a Heaven's Door podcast on Sunday, august 25th.
• 53:09
  Speaker 3: We've got an old homestead podcast on Saturday, august 24th, hopefully, and then Friday, august 23rd, a new riff podcast.
• 53:24
  Speaker 3: So those are the podcasts for the week coming up, but so far we've been.
• 53:31
  Speaker 3: So let's talk about the more bizarre double oaky.
• 53:38
  Speaker 5: Now All right, boom.
• 53:39
  Speaker 5: Funny.
• 53:40
  Speaker 5: You should mention that.
• 53:41
  Speaker 5: Just pick this up today.
• 53:44
  Speaker 4: I saw that bottle.
• 53:45
  Speaker 3: Yeah, yeah, you've seen it here in Ohio.
• 53:50
  Speaker 4: I've seen it.
• 53:50
  Speaker 4: I was looking online at a couple of different things and it popped up.
• 53:55
  Speaker 5: I just picked this up.
• 53:55
  Speaker 5: Today I was working over at Greenville and stopped in one of my guys' liquor stores and I was standing there talking to him and right there beside the checkout counter he has a whole shelf of hand barrel bourbons and I was looking at them and I was like, well, I got that one and I don't have that one.
• 54:21
  Speaker 5: There was like four different colors and all of a sudden I said, well, I've never seen the black.
• 54:24
  Speaker 5: I've seen the yellow, the white and the camouflage.
• 54:27
  Speaker 5: Right, yeah.
• 54:29
  Speaker 5: I've never seen the black.
• 54:31
  Speaker 5: There was like four bottles of the black, so I picked it up and I looked at it.
• 54:34
  Speaker 5: I was like, oh my gosh.
• 54:36
  Speaker 5: Crack that bag.
• 54:37
  Speaker 5: It's the hand barrel double load.
• 54:42
  Speaker 4: Crack it.
• 54:43
  Speaker 5: Yeah, oh, I did, and I'm getting ready to pour.
• 54:48
  Speaker 4: So I got to say on the hand barrel thing that that is Walker.
• 54:52
  Speaker 4: Walker gifted me with a bottle of the camo and yeah, I mean.
• 55:01
  Speaker 8: He gave me a bottle of the camo also.
• 55:03
  Speaker 8: I really do appreciate that.
• 55:04
  Speaker 3: Yeah, we definitely all appreciated it.
• 55:07
  Speaker 5: Yeah he gave me a bottle of the camo.
• 55:09
  Speaker 5: He gave me a bottle of water Be quiet.
• 55:12
  Speaker 8: Huh, he gave me a bottle of water From you.
• 55:15
  Speaker 8: Walker gave me an actual.
• 55:19
  Speaker 4: Hey, hey.
• 55:20
  Speaker 4: I'll remember that next time that I run into your boy down at Wild Turkey.
• 55:27
  Speaker 3: So so, barrelhead, just let Walker know if you can make the 24th when we go down there to pick up the barrel and then head to Old Homestead, because he'll book the room.
• 55:42
  Speaker 5: I got to stop right here, because nothing that it knows is just like a peerless double 00.
• 55:53
  Speaker 5: And so, before I even taste it, I'm going to put them up side by side.
• 56:03
  Speaker 3: The what, the 00 versus the Peerless.
• 56:07
  Speaker 3: So I've got the Peerless right.
• 56:09
  Speaker 3: Here too, I've got the Peerless.
• 56:13
  Speaker 4: When we're done, let's pick our favorite double of bottle.
• 56:16
  Speaker 4: All four of us pick our favorite one.
• 56:19
  Speaker 3: Well, okay, so I'm gonna pick my favorite one before it.
• 56:25
  Speaker 5: This is um that is, is heavily close, and I'm going to put them up side by side the one right here, this is the hand barrel and this is the peerless double oak.
• 56:39
  Speaker 5: As soon as I noticed this this hand barrel, double oak it was like, oh my god, it smells just like the uh, the peerless, and that's why I had to really the peerless, and that's why I had to Really that's not part of the peerless.
• 56:58
  Speaker 3: Oh God, oh my God, Hold on a second I got a peerless double oak little bottle.
• 57:04
  Speaker 5: That is the single barrel little bottle that you have.
• 57:08
  Speaker 3: Yeah, we got that, but I still that's double oak, number one single barrel.
• 57:13
  Speaker 3: Okay, so we all got that, but I still that's double oak number one, single barrel Okay so we all got that.
• 57:18
  Speaker 5: We all have.
• 57:23
  Speaker 3: Okay, so listen.
• 57:25
  Speaker 3: The initial peerless double oak almost won bourbon of the year three years ago.
• 57:34
  Speaker 3: Where that came from?
• 57:35
  Speaker 3: Of course it came from you, Super Nash.
• 57:39
  Speaker 3: Then.
• 57:40
  Speaker 3: Now this double oak is what I was able to get for myself, and this I picked up when I was there.
• 57:50
  Speaker 3: This is exactly this right here at the distillery is what distilleries should do.
• 58:01
  Speaker 3: As a podcaster, I would love all whiskeys to come in this size, Because I open whiskeys, taste them and then put them on the shelf.
• 58:14
  Speaker 3: That's a podcast statement.
• 58:18
  Speaker 3: So this is like the perfect way to distribute bourbon to people, and I love this.
• 58:25
  Speaker 3: I love this.
• 58:26
  Speaker 4: If you have a shirt with a little pocket right here.
• 58:30
  Speaker 5: Oh my gosh.
• 58:32
  Speaker 3: It will get it.
• 58:33
  Speaker 3: You can put this in your.
• 58:34
  Speaker 3: It's got the boot.
• 58:36
  Speaker 3: Little thing, you can put this in the boot and get that in a football game.
• 58:43
  Speaker 4: Listen, they make yetis for that.
• 58:48
  Speaker 3: No, that won't.
• 58:49
  Speaker 3: They will make you dump your yeti out.
• 58:53
  Speaker 4: Not at our football games.
• 58:54
  Speaker 4: They don't.
• 58:55
  Speaker 3: You've never been to Lambeau.
• 58:56
  Speaker 3: You always go to non-winning team football games.
• 59:02
  Speaker 3: I got to say I got to say they got to let you get drunk.
• 59:07
  Speaker 5: The hand barrel, the peerless double oak.
• 59:09
  Speaker 5: This is much more butterscotch caramel chocolate.
• 59:15
  Speaker 5: What?
• 59:16
  Speaker 5: What?
• 59:16
  Speaker 5: The hand barrel?
• 59:18
  Speaker 5: No, the peerless, peerless.
• 59:21
  Speaker 5: Yeah, the peerless double oak.
• 59:23
  Speaker 5: This, this has got the caramel, but it's not got the butterscotch to it.
• 59:30
  Speaker 3: That it's got just a slight.
• 59:32
  Speaker 3: So so this is the double oak from the second batch and it tastes to me like a marsh, uh, uh, marshmallow campfire.
• 59:43
  Speaker 3: Now fire.
• 59:45
  Speaker 3: It's smoky, it's got the marshmallow taste, it it's delicious.
• 59:52
  Speaker 3: But now, this is the one, this is the one right here, this, this one here.
• 59:58
  Speaker 3: I think this is one of my favorite.
• 1:00:00
  Speaker 3: It.
• 1:00:04
  Speaker 3: It was a level of some.
• 1:00:05
  Speaker 3: I'm gonna.
• 1:00:06
  Speaker 3: Let's just taste it right here what, what is it?
• 1:00:12
  Speaker 3: Oh my god.
• 1:00:14
  Speaker 5: That's the first batch right there.
• 1:00:16
  Speaker 3: That's dumb.
• 1:00:16
  Speaker 3: That's just dumb, stupid good.
• 1:00:19
  Speaker 3: Are you drinking the first batch?
• 1:00:21
  Speaker 3: Is that what you put up against?
• 1:00:24
  Speaker 4: The caramel.
• 1:00:26
  Speaker 3: Oh God, the caramel.
• 1:00:28
  Speaker 3: It's just like butterscotch.
• 1:00:30
  Speaker 3: Yeah, it's a milky fucking way.
• 1:00:37
  Speaker 3: Yeah, it's just like no.
• 1:00:41
  Speaker 3: No, it is so freaking good.
• 1:00:44
  Speaker 3: This is really good, but it pulls into.
• 1:00:47
  Speaker 3: Marshall.
• 1:00:48
  Speaker 3: So, have you had Peerless Double Oak Barrelhead?
• 1:00:55
  Speaker 3: No, I haven't.
• 1:00:56
  Speaker 3: Oh, we need to get that.
• 1:00:59
  Speaker 3: We need to get that.
• 1:01:00
  Speaker 3: I'm going to bring the second one on the bus.
• 1:01:02
  Speaker 3: I'm bringing the double oak on the bus.
• 1:01:05
  Speaker 4: Barrelhead.
• 1:01:06
  Speaker 4: I'm not bringing mine on the bus because if you stop over you can have some.
• 1:01:09
  Speaker 8: No, more way.
• 1:01:10
  Speaker 8: No, you're not.
• 1:01:13
  Speaker 3: Hey Andy, We'll wait for you.
• 1:01:17
  Speaker 1: You leave here and we'll wait for you to get there and it's worth it.
• 1:01:23
  Speaker 3: 10 minutes.
• 1:01:25
  Speaker 5: You lie, I just might have to send you one Barrelhead.
• 1:01:31
  Speaker 5: Those guys are toying with your emotions.
• 1:01:35
  Speaker 3: Send him what?
• 1:01:36
  Speaker 3: Send him one.
• 1:01:36
  Speaker 3: What A bottle of fearless double O the him what.
• 1:01:39
  Speaker 3: Send him one, what A bottle of peerless double.
• 1:01:43
  Speaker 5: O, the first one, it'll probably be the second one.
• 1:01:48
  Speaker 3: How many number ones do you I?
• 1:01:50
  Speaker 5: feel like we've got one more left of the first one.
• 1:01:53
  Speaker 5: I guess what I've got is.
• 1:01:54
  Speaker 5: I just looked at it.
• 1:01:57
  Speaker 3: Hey Dash, I need a Christmas present.
• 1:01:59
  Speaker 3: What's Andy got.
• 1:02:05
  Speaker 5: He's got that old double double O Woodford double, double.
• 1:02:10
  Speaker 3: O, you guys do that.
• 1:02:11
  Speaker 3: Andy, I think you have one of these.
• 1:02:13
  Speaker 5: Hey, I've never even tasted a double, double O.
• 1:02:16
  Speaker 7: Yeah, 2023, double, double, just so you know, super nash I went down, I went down with them uh, and we went to woodford reserve
• 1:02:28
  Speaker 3: and and and we went to woodford reserve right and and he's got like and and and andy's got like and Andy's got like 26 packs of beer and he gives the guy.
• 1:02:42
  Speaker 3: He gives the guy the manager of Woodford.
• 1:02:47
  Speaker 3: He gives him like 26 packs of beer and all of a sudden he's doing a, all of a sudden Double, double Oaks being pulled out and he gets two bottles.
• 1:02:55
  Speaker 3: They pay for it and they completely just leave.
• 1:02:58
  Speaker 3: They just like ghost me, it's just like two bottles.
• 1:03:01
  Speaker 3: You like.
• 1:03:01
  Speaker 3: You know, tiny, you're nobody.
• 1:03:04
  Speaker 5: You didn't even get a free tasting invitation.
• 1:03:07
  Speaker 3: No, I didn't even ever.
• 1:03:08
  Speaker 3: I've never even tasted Double, Double Oak.
• 1:03:10
  Speaker 3: What.
• 1:03:15
  Speaker 5: You should open it up and taste it and let us know what it tastes like.
• 1:03:19
  Speaker 5: Let's do that, oh yeah.
• 1:03:23
  Speaker 3: I'm going to let everybody know.
• 1:03:25
  Speaker 3: Okay, so we were there.
• 1:03:27
  Speaker 3: This is double oak, single barrel, number one at the distillery, sold in a 200 milliliter, and I'll let everybody know what that compares to batch one.
• 1:03:38
  Speaker 3: And I was so excited when I saw this at the distillery and I want to tell John, yeah you got it too.
• 1:03:49
  Speaker 8: I want to tell.
• 1:03:49
  Speaker 3: John, no, we didn't, no, we didn't we can't help it, andy.
• 1:03:57
  Speaker 4: You weren't there.
• 1:03:57
  Speaker 4: Hey, andy.
• 1:03:58
  Speaker 4: By the way, the guy from Whitford we can't help it, andy, you weren't there.
• 1:04:00
  Speaker 4: Okay, yep, hey Andy.
• 1:04:01
  Speaker 4: By the way, the guy from Woodford.
• 1:04:02
  Speaker 4: Sorry about that, andy.
• 1:04:03
  Speaker 5: When I was oh, that's good, we three got it at the same time.
• 1:04:07
  Speaker 4: When I was down at Woodford last Thursday for the barrel pick, the which I'm going to call it, he said to tell you, hi, he was sorry you couldn't be there.
• 1:04:14
  Speaker 4: Yeah, and at the same time I picked a peerless Glen.
• 1:04:26
  Speaker 4: Karen to put it in Don't make me get my peerless Glen down from this freaking shelf.
• 1:04:29
  Speaker 5: okay, do you know how long it took me to find my peerless Glen Karen?
• 1:04:33
  Speaker 5: I'm sitting there, sherry's, looking.
• 1:04:35
  Speaker 5: What are you looking for?
• 1:04:36
  Speaker 5: I said I'm looking for my peerless Glen Karen, sherry's like what are you looking for?
• 1:04:40
  Speaker 5: I said I'm looking for my Peerless Glencairn.
• 1:04:41
  Speaker 5: I'm getting ready to drink, I'm pulling up every Glencairn from every distillery, but Peerless.
• 1:04:44
  Speaker 4: I'm just Double O out of a damn Castle and Key Glen.
• 1:04:50
  Speaker 4: How's that even.
• 1:04:53
  Speaker 3: So this single barrel is way more potent but Single barrel is way more potent, but it's like a cross between one and two and it's very spectacular.
• 1:05:11
  Speaker 8: I don't even have a bottle in my shell.
• 1:05:15
  Speaker 4: Andy, did you drink that 20-23 yet?
• 1:05:20
  Speaker 8: Not the 23, yet I got 17 and 22.
• 1:05:25
  Speaker 4: Just open 23 and drink it.
• 1:05:26
  Speaker 4: It's freaking delicious.
• 1:05:29
  Speaker 8: I gotta open.
• 1:05:30
  Speaker 8: Hold on one second.
• 1:05:32
  Speaker 5: You got some 17 double double O, he's been around a while.
• 1:05:43
  Speaker 4: Oh there's.
• 1:05:43
  Speaker 4: There's the family that rattles around in every god damn coffee cup holder, in every truck you've ever known jesus christ.
• 1:05:52
  Speaker 4: Every time he gets in the truck he brings that thing.
• 1:05:54
  Speaker 4: I'm like I'm just gonna bring a jug of water next time.
• 1:05:57
  Speaker 4: Just a two liter of water, it's good to have, I'm just not enough Cheers.
• 1:06:06
  Speaker 4: Andy Double double 2023 Woodford down that.
• 1:06:14
  Speaker 8: Ash and Tiny, I'll get you some.
• 1:06:16
  Speaker 3: I would love to have some.
• 1:06:18
  Speaker 5: Yeah, it's going to be a good Any year of the double, double oak.
• 1:06:25
  Speaker 4: Guys, did you see these bottles I got for the honey, for the maple syrup, though.
• 1:06:29
  Speaker 4: Did you see that when I showed it?
• 1:06:31
  Speaker 5: Yes, yes.
• 1:06:32
  Speaker 4: These are killer.
• 1:06:34
  Speaker 4: They came with a cork and a topper for him to seal on with the heat gun.
• 1:06:41
  Speaker 3: Oh, yeah, we went to Amish country layman's.
• 1:06:45
  Speaker 5: What's your labels?
• 1:06:47
  Speaker 4: Have you ever been up here?
• 1:06:48
  Speaker 4: My label game is weak.
• 1:06:52
  Speaker 5: I can take care of that for you.
• 1:06:53
  Speaker 4: Hey, ct you just need to talk to Nash.
• 1:06:56
  Speaker 4: He'll take your label game up, CT.
• 1:06:57
  Speaker 4: You just need to talk to.
• 1:06:57
  Speaker 3: Nash, he'll take your label game up.
• 1:06:59
  Speaker 4: If I need a good label for a Eagle Rare double oat maple syrup, I got you.
• 1:07:08
  Speaker 4: Okay, that's what I need, and then I'll ship you some, and everybody's going to get some at Kentucky Bourbon Festival.
• 1:07:15
  Speaker 3: Just so I'll bring.
• 1:07:16
  Speaker 3: How many label labels do you need?
• 1:07:18
  Speaker 3: Ct, I'll bring hey, CT, I'll bring Probably about 20.
• 1:07:21
  Speaker 3: I'll bring the pumpkin pie pancake mix that I got from Amish country.
• 1:07:31
  Speaker 4: So we can, we'll pour that shit all over that.
• 1:07:34
  Speaker 3: Yeah, and that's what we'll do.
• 1:07:35
  Speaker 3: We'll make pumpkin pie pancakes and then we'll pour your syrup over the top and I'll bring Amish country butter.
• 1:07:46
  Speaker 4: It's not my syrup, it's just.
• 1:07:48
  Speaker 4: I was able to make it work, together with everything that was.
• 1:07:53
  Speaker 3: Yeah, you're the mad scientist right there.
• 1:07:56
  Speaker 4: I'm not providing the syrup, I'm just providing the syrup providing.
• 1:07:59
  Speaker 4: So, while you, guys are talking.
• 1:08:01
  Speaker 3: So davies county is known for barrel finishing bourbon and they did a french oak and they've done a bunch of different ones that qualify as bourbon still, and I love this.
• 1:08:25
  Speaker 3: So we're talking about the Luxe Row, which was bought by Ross and Squibb, and what they're doing there with the Davies County and those secondary barrels that they put the bourbon in is fantastic and you can you can pick those up at the distillery, you can pick them up in your state.
• 1:08:48
  Speaker 3: But I think out of a lot of, what would you say when you're talking about Davies County?
• 1:08:57
  Speaker 3: What would you say when you're talking about Davies County as a whiskey?
• 1:09:00
  Speaker 3: It's there on the shelf but not a lot of people know it.
• 1:09:04
  Speaker 3: It's like the recognition isn't there.
• 1:09:07
  Speaker 3: But even their straight bourbon I absolutely love.
• 1:09:15
  Speaker 4: Yeah me too.
• 1:09:15
  Speaker 3: Pull that off the shelf and it's like what they're doing at Luxe Row with that brand.
• 1:09:22
  Speaker 3: They've got other brands but, this is my favorite brand of what they produce, and then what they're producing with the French oak or the different oak barrel finishes and it's not wine barrel finishes Some are, but for the most part it's different oak finishes.
• 1:09:43
  Speaker 5: They did the Ducks Unlimited, which was real good.
• 1:09:47
  Speaker 5: I think that was with the French oak the Ducks Unlimited.
• 1:09:51
  Speaker 5: Okay, so ACT.
• 1:09:54
  Speaker 5: Let me run this by you right quick.
• 1:09:56
  Speaker 5: How about the Eagle Rare label?
• 1:09:58
  Speaker 5: Yes, in the silver double oak maple syrup.
• 1:10:05
  Speaker 8: Yep.
• 1:10:06
  Speaker 5: On like a honey, like a honey orange or honey or honey.
• 1:10:11
  Speaker 5: Yellow color background.
• 1:10:14
  Speaker 4: So the thing I was wanting to do, I tried to make this on a place on Pinterest or Amazon, one of the two.
• 1:10:20
  Speaker 4: I tried to do it with a clear background, with a white label, so it just shines.
• 1:10:27
  Speaker 4: So the maple sort of came through.
• 1:10:29
  Speaker 4: I don't know if that would look right, but I like the orange because it would go with the maple.
• 1:10:37
  Speaker 5: The reason I'm saying it is because the labels that I have are the shipping labels and they're white.
• 1:10:43
  Speaker 5: Okay, that way I can sort of pick a color close to the maple.
• 1:10:50
  Speaker 4: Yeah, you always hit those labels out of the park.
• 1:10:53
  Speaker 4: So whatever you decide to do, it'll look good.
• 1:10:56
  Speaker 5: I will get the Eagle Rare label part of it and then put double oak and I'll put it in silver and all just like that maple.
• 1:11:07
  Speaker 5: So I've had the barrel.
• 1:11:08
  Speaker 4: The barrel's been aging.
• 1:11:09
  Speaker 4: I had it in the garage for a week and kevin told me he's like don't keep it in there too long because it'll freaking blow up.
• 1:11:16
  Speaker 4: And so I had it in the refrigerator for almost a month and I just pulled it out and brought it in the house and I opened it the other day to smell it.
• 1:11:24
  Speaker 4: It is freaking amazing because it still smells like bourbon, but that maple syrup in there.
• 1:11:32
  Speaker 5: That's awesome.
• 1:11:33
  Speaker 4: It's going to be so good.
• 1:11:35
  Speaker 5: Yeah, I'll take care of those.
• 1:11:37
  Speaker 5: I'm going to have a little bit of free time uh, coming up this weekend and all in between my hundred and less, because I know what the hell did you said free time to you.
• 1:12:01
  Speaker 3: He never says that to me.
• 1:12:03
  Speaker 3: What, what Free time?
• 1:12:08
  Speaker 3: Seriously, aren't you going to be down in?
• 1:12:11
  Speaker 3: He says free time, but he's going to be down in a hotel in right outside of what Myrtle Beach.
• 1:12:16
  Speaker 3: You'll be in Myrtle Beach or you'll be in a hotel in, uh, right outside of uh, what myrtle beach.
• 1:12:20
  Speaker 3: You'll be in myrtle beach or you'll be in a hotel.
• 1:12:24
  Speaker 3: I mean, it's it's like now he says he's got free time.
• 1:12:28
  Speaker 3: No, I won't.
• 1:12:30
  Speaker 3: So so, nash, you've been on the last three podcasts.
• 1:12:33
  Speaker 3: I won't.
• 1:12:34
  Speaker 3: I won't give you any shit.
• 1:12:36
  Speaker 5: I'll tell you what now?
• 1:12:37
  Speaker 5: He's going to give me hell.
• 1:12:38
  Speaker 5: He always gives me hell.
• 1:12:39
  Speaker 4: I'll tell you, there is an appreciation in the short time that I've messed with this barrel, from doing the double-oaked Eagle Rare to the syrup.
• 1:12:48
  Speaker 4: Now, when the syrup comes out, I'm filling it back with something else to get a bourbon-influenced syrup.
• 1:12:54
  Speaker 4: Wait, wait, wait, wait, wait.
• 1:12:56
  Speaker 5: You know what you're filling it with do.
• 1:12:58
  Speaker 3: I know what I'm filling it with.
• 1:13:00
  Speaker 3: Yeah, I'll tell you what you need to fill it with.
• 1:13:02
  Speaker 3: I have some ideas no.
• 1:13:05
  Speaker 3: I got an idea that you will.
• 1:13:07
  Speaker 3: You need to.
• 1:13:09
  Speaker 3: No, no, no, no, no.
• 1:13:10
  Speaker 3: Widow Jane, widow Jane.
• 1:13:15
  Speaker 3: You need to fill it with Widow Jane and you need to tell Lisa R Widow Jane.
• 1:13:19
  Speaker 3: And you need to tell Lisa Roper Wicker that you're doing it to see how you can compare it to her decadence.
• 1:13:28
  Speaker 3: And we did that.
• 1:13:31
  Speaker 3: Pick at Chicken Cock.
• 1:13:33
  Speaker 5: Widow Jane got a new verben out and it's called Baby Something.
• 1:13:38
  Speaker 5: Oh, it's their.
• 1:13:40
  Speaker 5: Uh, oh, baby something, oh it's there a little.
• 1:13:41
  Speaker 4: It's, there's a little baby or something.
• 1:13:43
  Speaker 5: Yeah, yeah, a little baby uh made from their heirloom corn.
• 1:13:47
  Speaker 5: You know, I saw it today.
• 1:13:49
  Speaker 5: I had it in my hands, I looked at it, but then I saw all this other stuff and next thing, you know, I got the uh maker, the Maker's Mark wood finishing series today.
• 1:14:02
  Speaker 4: Baby.
• 1:14:02
  Speaker 4: Jane, baby Jane.
• 1:14:04
  Speaker 4: Baby.
• 1:14:05
  Speaker 3: Jane, as John Ritt, let us know.
• 1:14:09
  Speaker 5: Yeah, but I got that first release of the Maker's Mark wood finishing series.
• 1:14:15
  Speaker 5: Today, the second.
• 1:14:17
  Speaker 3: I got it.
• 1:14:18
  Speaker 3: What?
• 1:14:19
  Speaker 3: Where did you?
• 1:14:20
  Speaker 3: Get that.
• 1:14:21
  Speaker 4: Wait, when I was down there two weeks ago.
• 1:14:25
  Speaker 5: I got it because my guy the same guy that has this hand barrel because that's where I was standing at the counter talking to him he was telling me he was the only store right now in South Carolina that had it Because they did the whole Maker's Mark program so they gave them the whole.
• 1:14:45
  Speaker 5: So many cases of that wood finishing series.
• 1:14:51
  Speaker 4: It's only $69 and they sell it at the distillery.
• 1:14:55
  Speaker 3: Yeah, yeah, that's what I think.
• 1:14:59
  Speaker 3: Thank you, Stacy.
• 1:14:59
  Speaker 3: Stacy picked one up for me.
• 1:15:05
  Speaker 4: I know Stacy got you one because she told me that she got you one.
• 1:15:12
  Speaker 3: Oh God.
• 1:15:14
  Speaker 4: Hey, stacy, stacy, don't tell him about the slushies or anything else.
• 1:15:20
  Speaker 3: Where At the Volstead?
• 1:15:25
  Speaker 4: You weren't at the Volstead when I was at the Volstead.
• 1:15:28
  Speaker 3: I know about the slushies at the Volstead.
• 1:15:30
  Speaker 3: Who doesn't know about the slushies at the Volstead?
• 1:15:36
  Speaker 3: Some damn good shit, oh yeah.
• 1:15:41
  Speaker 4: No see, we met up with Stacy at Barnstead.
• 1:15:43
  Speaker 5: Walker said he's got both of them.
• 1:15:45
  Speaker 5: He's got the heart release and the distillery only.
• 1:15:51
  Speaker 3: Walker, we're going to need to talk.
• 1:15:54
  Speaker 3: Yeah, I think Walker picked me up a cellar age.
• 1:15:59
  Speaker 3: Let's just see.
• 1:16:02
  Speaker 5: No, I think you're mistaken.
• 1:16:05
  Speaker 5: He picked me up a cellar age.
• 1:16:09
  Speaker 4: We are approaching 10 o'clock on this.
• 1:16:12
  Speaker 4: Yes, yes, so the last one.
• 1:16:14
  Speaker 3: So this do you have this CT?
• 1:16:17
  Speaker 3: Did you pick this up at the?
• 1:16:19
  Speaker 3: Which one is that the select with the With the?
• 1:16:24
  Speaker 5: The In the.
• 1:16:25
  Speaker 4: Chinquapin, no, mine is.
• 1:16:28
  Speaker 4: Mine is last year's, not this or two years ago, not this last year.
• 1:16:32
  Speaker 3: Yeah, this one I picked up and it is a.
• 1:16:38
  Speaker 5: I didn't break it out.
• 1:16:41
  Speaker 3: You're trying to sell it.
• 1:16:43
  Speaker 3: Eventually it's open.
• 1:16:46
  Speaker 5: Okay, well, I opened it.
• 1:16:48
  Speaker 5: Remember I had two of each.
• 1:16:52
  Speaker 5: Oh my God, my bourbon bill was so high last year.
• 1:16:57
  Speaker 3: It's going to be, 50 times higher.
• 1:16:58
  Speaker 5: I have not been buying bourbon just so I can buy.
• 1:16:59
  Speaker 6: Bourbon bill was so high last year.
• 1:16:59
  Speaker 6: It's going to be 50 times higher.
• 1:17:00
  Speaker 3: I have not been buying bourbon just so I can buy bourbon at the Kentucky Bourbon Festival.
• 1:17:06
  Speaker 4: I'm buying cases of Jim Beam Double Oaks real bright.
• 1:17:10
  Speaker 3: What are you going to do?
• 1:17:11
  Speaker 3: I'm just going to buy cases of Jim Beam.
• 1:17:13
  Speaker 4: Double Oaks, so I can feel like I've balled out and I didn't spend anything.
• 1:17:17
  Speaker 4: There you go.
• 1:17:19
  Speaker 3: And you would be happy.
• 1:17:20
  Speaker 3: I would be happy on an island with Jim Beam, double Oak it would work.
• 1:17:27
  Speaker 4: Wait a minute, think about it.
• 1:17:28
  Speaker 4: Wait a minute, jim Beam.
• 1:17:29
  Speaker 4: Double Oak in the barrel with maple syrup.
• 1:17:32
  Speaker 4: A double oak maple syrup finished.
• 1:17:37
  Speaker 3: Oh, I think you just hit a home run.
• 1:17:43
  Speaker 4: Let me get four bottles of that pour it in the barrel and see what that does.
• 1:17:48
  Speaker 5: Four bottles of what Jim.
• 1:17:50
  Speaker 4: Beam Dolo After I pour the maple syrup out of the barrel.
• 1:17:56
  Speaker 4: Oh wow.
• 1:17:59
  Speaker 3: So did you ever get this one CT?
• 1:18:01
  Speaker 3: I have.
• 1:18:04
  Speaker 3: Well, which one is it?
• 1:18:05
  Speaker 3: The French oak.
• 1:18:06
  Speaker 3: Finished, that's still bourbon.
• 1:18:10
  Speaker 4: You and I have different ones.
• 1:18:12
  Speaker 4: Because I don't have that.
• 1:18:13
  Speaker 4: Don't make me start pulling out.
• 1:18:14
  Speaker 4: Don't make me pull out secondary finished stuff from old Louisville, because then it's going to get really hairy.
• 1:18:20
  Speaker 3: Yeah, but that is used barrels.
• 1:18:23
  Speaker 3: This is in a brand new charred oak, french oak barrel, so it qualifies as a double oak.
• 1:18:41
  Speaker 4: Some of Old Louisville stuff is that's a killer glass.
• 1:18:44
  Speaker 4: I like that.
• 1:18:47
  Speaker 5: That's when I started the podcast with drinking on some Old Louisville 16 years.
• 1:18:54
  Speaker 5: Mine's a 16 plus 1.
• 1:18:58
  Speaker 5: Last pour.
• 1:19:04
  Speaker 4: Did you see my bottle?
• 1:19:05
  Speaker 4: I actually wrote it plus 1, with a chart.
• 1:19:09
  Speaker 5: I know.
• 1:19:10
  Speaker 4: I know 154 proof.
• 1:19:14
  Speaker 5: I know it's awesome.
• 1:19:16
  Speaker 4: I'm going to need to have a drink of that.
• 1:19:18
  Speaker 3: So to everybody, double oak is a thumbs up.
• 1:19:27
  Speaker 3: It doesn't matter where the double oak is happening when you add that secondary barrel, whether it's to whiskey, whether it's to, we're not talking about right, we're not talking about finished, where there's like wine involved or tequila involved.
• 1:19:51
  Speaker 3: We're talking about talking.
• 1:19:55
  Speaker 5: Just another oak barrel, another charred oak barrel.
• 1:20:01
  Speaker 8: Right, well, toasted or charred Toasted, or charred, yeah, I can't complain about any of these.
• 1:20:09
  Speaker 8: I mean it's.
• 1:20:15
  Speaker 3: I can't complain about anything I've tasted, although I will say the level of this Heaven Hill, which is a special bottle, competes.
• 1:20:27
  Speaker 3: It was a little bit more expensive than the others and it's good and that type of oak is unique and that type of oak is unique.
• 1:20:41
  Speaker 3: Actually, I'm picking up a little bit of honeydew melon on the finish of that particular bottle, but the French oak from the finished.
• 1:20:53
  Speaker 3: I got to taste this directly from the barrel, to taste this directly from the barrel, this particular bottle.
• 1:21:01
  Speaker 3: We went down and it was in the barrel and Rebecca from Neely Royce, neely's wife, drilled this barrel for us while we were down there and we got to taste this at barrel strength it was snowing outside.
• 1:21:21
  Speaker 5: It was christmas time.
• 1:21:22
  Speaker 5: Oh my gosh, it was wonderful and it was delicious.
• 1:21:29
  Speaker 3: And then, when they bottled it, I definitely wanted this bottle and there's no doubt.
• 1:21:35
  Speaker 3: Now this is a pot, stilled finished in a French oak cask you know a brand new charred French oak cask and the chocolate that I can smell on the nose is amazing and I'm so glad I picked up this bottle.
• 1:22:00
  Speaker 3: It's dark chocolate mixed with caramel.
• 1:22:06
  Speaker 3: It's just delicious.
• 1:22:08
  Speaker 3: What?
• 1:22:10
  Speaker 3: Why are you laughing?
• 1:22:12
  Speaker 4: Because Andy's a little son of a bitch.
• 1:22:17
  Speaker 3: This particular bottle, I mean so that double oak finish just adds so much more.
• 1:22:27
  Speaker 4: What so we got to pick a favorite here.
• 1:22:30
  Speaker 4: It's 1001,.
• 1:22:31
  Speaker 4: You fools.
• 1:22:34
  Speaker 5: So right before that got to give a shout out to Amin Karr of Old Louisville, kentucky, who is in Sweden right now.
• 1:22:44
  Speaker 5: Our buddy out there Cheers, cheers.
• 1:22:49
  Speaker 5: Right here with Old Louisville, me drinking on my 16th year to start the podcast out.
• 1:22:58
  Speaker 3: How do you know he's in Sweden?
• 1:23:00
  Speaker 3: How do you know he's in Sweden?
• 1:23:02
  Speaker 5: Why do you know?
• 1:23:03
  Speaker 3: he's in Sweden.
• 1:23:04
  Speaker 4: This is what I'm asking for.
• 1:23:05
  Speaker 4: If I'm in the electric chair and they say, can you have anything, I will ask for this bottle.
• 1:23:11
  Speaker 5: Old Louisville.
• 1:23:12
  Speaker 4: Yeah, yeah, I agree this 17 year is a pretty good.
• 1:23:22
  Speaker 5: Andrew's going to have to show us up here and he's pulling out the 18 year.
• 1:23:26
  Speaker 3: I will tell you.
• 1:23:27
  Speaker 3: I will tell you that I'm not even going.
• 1:23:32
  Speaker 3: I love old Louisville but I'm going.
• 1:23:35
  Speaker 3: Russell's 13 batch one in the electric term.
• 1:23:40
  Speaker 8: Russell's 13 is my unicorn bottle.
• 1:23:42
  Speaker 8: I have not been able to find that.
• 1:23:44
  Speaker 3: I found it twice and Nash just found it again.
• 1:23:49
  Speaker 3: He won that through the Open Bees.
• 1:23:54
  Speaker 3: Open-beescom bourbon raffle.
• 1:23:59
  Speaker 3: Picked up it at Russell's 13.
• 1:24:02
  Speaker 8: I was going to ask you about that.
• 1:24:03
  Speaker 8: Do they strictly do bottles, or could I donate a couple of the barrel heads I do?
• 1:24:14
  Speaker 5: That's interesting.
• 1:24:14
  Speaker 5: I don't know.
• 1:24:15
  Speaker 5: I think we'd have to ask.
• 1:24:16
  Speaker 3: She probably could put those out there.
• 1:24:19
  Speaker 3: As far as something that she could raffle off, yep.
• 1:24:25
  Speaker 5: Yeah, because, like I say, everything that they get helps those kids and you know, no matter how they get it and what the raffle prizes are, I'm and she'd be willing to put it in there Because, as she said, each year they're just trying to make it bigger and better for the kids.
• 1:24:49
  Speaker 5: So, all right, all right, there we go.
• 1:24:54
  Speaker 5: Who wants to go first?
• 1:24:58
  Speaker 4: You guys go.
• 1:24:58
  Speaker 4: What do you pick as your favorite?
• 1:25:01
  Speaker 5: double, not double, double, just double all right, we're gonna, we're, we're gonna let the uh, the man himself in the top right corner on my screen, tiny in the bourbon studio.
• 1:25:17
  Speaker 3: All right, so my favorite was a toss-up between, but it wasn't a toss-up.
• 1:25:26
  Speaker 3: When I pulled this out, it was Peerless Double Oak, batch one.
• 1:25:37
  Speaker 5: Wow, you pulled out a ringer no, it was almost.
• 1:25:42
  Speaker 3: It was like this far away from bourbon of the year that that was my favorite.
• 1:25:48
  Speaker 3: If I had to go to neely french oak um, in those new french oak barrels barrels is pretty damn good.
• 1:25:56
  Speaker 3: And then three would be Woodford, I mean, although I didn't put up the standard Woodford double oak, because that is a fantastic bottle that you can pick on the shelf all right all right all right.
• 1:26:17
  Speaker 8: Okay, bottom left, let's go to barrelhead well, it's hard for me to compare what I have because I didn't try some of the ones you guys have, but I'm going with my every day I started off with and that's what I'm looking for though all right, good, all right.
• 1:26:39
  Speaker 5: Do you have a number two and number three pick of what you got?
• 1:26:45
  Speaker 8: I like my Whiskey War, the Wizard of Oak.
• 1:26:48
  Speaker 8: Okay, it's just one of the Ohio picks that they did.
• 1:26:52
  Speaker 8: Then I do like the Chicken Cup.
• 1:26:57
  Speaker 3: Same here, good deal.
• 1:27:01
  Speaker 5: CT CT.
• 1:27:04
  Speaker 4: Okay, so I'm going to bust all your balls with this one Number one, absolutely probably the bottle that I've loved the most since the beginning.
• 1:27:16
  Speaker 4: The bottle that I have a fact story on jeff not liking rise and then getting into a light ride sagamore double oak every day when you can buy this bottle for 52 bucks is one of the best double oaks you will ever drink.
• 1:27:34
  Speaker 4: It is absolutely a milky way.
• 1:27:37
  Speaker 3: Send me one up, wow.
• 1:27:41
  Speaker 4: Dude, I think you went up in a Christmas tree for granted I got it.
• 1:27:45
  Speaker 3: I drank it all.
• 1:27:46
  Speaker 3: That was two.
• 1:27:49
  Speaker 3: Christmases ago.
• 1:27:51
  Speaker 3: I drank it the day I tasted it.
• 1:27:57
  Speaker 4: I tell people if I'm in a store and people will ask you like, oh, you like bourbon, and they're like, what do you?
• 1:28:04
  Speaker 4: Which one should I get if this bottle is sitting there other than wood for double oak?
• 1:28:09
  Speaker 4: This is a absolute must.
• 1:28:11
  Speaker 4: For 50 bucks it is so freaking good.
• 1:28:13
  Speaker 4: So this is number one.
• 1:28:15
  Speaker 4: Uh, number two would be that Peerless.
• 1:28:18
  Speaker 4: I like that Peerless batch one that is.
• 1:28:22
  Speaker 4: Yeah, that's pretty good.
• 1:28:27
  Speaker 4: Three for me is tough because I like the.
• 1:28:36
  Speaker 4: I like the Double Oat Chicken Cock.
• 1:28:37
  Speaker 4: I like the barrel pick that I have, which is called Marshmallow from Whiskey Ward.
• 1:28:39
  Speaker 4: I like, I guess, starlight Double Oak that I like a lot.
• 1:28:44
  Speaker 4: So my third is a tough.
• 1:28:46
  Speaker 4: I can't pick one over the other.
• 1:28:49
  Speaker 3: The Starlight Double Oak.
• 1:28:50
  Speaker 3: I'd love to taste, because I have not tasted that.
• 1:28:55
  Speaker 4: So this one was finished.
• 1:28:56
  Speaker 4: So when we got this was a barrel pick and it has the Hungarian heads in the barrel, so it definitely had a little different nuance than the normal double loop.
• 1:29:09
  Speaker 3: Cool.
• 1:29:09
  Speaker 3: All right Nash.
• 1:29:12
  Speaker 5: All right, well, well, well, very, very tough decision Out of what I have tonight.
• 1:29:21
  Speaker 5: Well, well, well, very, very tough decision Out of what I have tonight and what I've tasted.
• 1:29:29
  Speaker 5: Got to go with what I've got here tonight.
• 1:29:35
  Speaker 6: So I want to say that it's got to be this.
• 1:29:37
  Speaker 5: Yeah, goddamn this Peerless 00 batch one is the caramel, butterscotch, chocolatey Milky Way bomb of the century right here.
• 1:29:52
  Speaker 1: I finished it off, if you ever get a chance to taste that batch one.
• 1:29:56
  Speaker 5: it's totally different from batch two taste that batch one is.
• 1:30:04
  Speaker 3: It's totally different from batch two.
• 1:30:05
  Speaker 3: Yeah, but batch two comes up to match it as far as it's not like.
• 1:30:07
  Speaker 3: It's a disappointment, but batch one is spectacular, so where's batch three?
• 1:30:15
  Speaker 5: nash, is it coming?
• 1:30:16
  Speaker 5: Batch two got that.
• 1:30:20
  Speaker 3: It's got a smoky.
• 1:30:21
  Speaker 5: It's lacking the butterscotch.
• 1:30:23
  Speaker 3: Yeah, yeah, it's marshmallow.
• 1:30:25
  Speaker 5: Batch two has got the caramel, no marshmallow, it's 100% a marshmallow campfire.
• 1:30:31
  Speaker 5: And maybe a little bit of marshmallow part of it.
• 1:30:36
  Speaker 5: But batch one just totally blows it away.
• 1:30:40
  Speaker 8: Yeah, if I can put butterscotch in something, that's what I like.
• 1:30:43
  Speaker 3: That's why I love, I think the standard number two that.
• 1:30:52
  Speaker 5: I like has to be this peerless little single barrel batch one.
• 1:30:56
  Speaker 5: This thing is just awesome Great flavor and I mean great proof, I mean great mouthful all around, great little bottle right now.
• 1:31:09
  Speaker 4: Here's this 113.8 proof, right?
• 1:31:14
  Speaker 3: oh, that's it yep mine too we all got yeah, I think we were all there at the same time, weren't we?
• 1:31:21
  Speaker 5: Yeah, and you see, in this double oak, the batch one is only 107.9.
• 1:31:30
  Speaker 3: Yeah, batch one, then batch two was good, but the double oak, one single barrel at the distillery fits in between one and two.
• 1:31:41
  Speaker 5: Yeah, that single barrel.
• 1:31:43
  Speaker 5: See it kicked up in proof a little bit because it was just a single barrel.
• 1:31:47
  Speaker 5: And then we're talking about a batch here, which we don't know how many barrels went into this batch, but I know they were all damn good at barrel.
• 1:31:57
  Speaker 3: And then so wait, wait, wait, wait, nash.
• 1:32:02
  Speaker 3: So I got a guy on youtube um, lake shea wants to know what's the best bird, best scotch under 50.
• 1:32:11
  Speaker 3: Let's just scotch under 50.
• 1:32:13
  Speaker 3: I will give them, uh, that high ride, johnny walk $39.99.
• 1:32:19
  Speaker 3: Fantastic.
• 1:32:20
  Speaker 3: But the best double oak bourbon that's under $50, or let's just say in the $50s.
• 1:32:28
  Speaker 3: We all know what that is Look.
• 1:32:35
  Speaker 5: I like Greg's chicken cup whiskey.
• 1:32:39
  Speaker 3: Thanks for saying whiskey.
• 1:32:40
  Speaker 5: This right here.
• 1:32:41
  Speaker 5: Jim Beam, double Oat Single Barrel Is your number three, and I've never tasted that Stagamore Rye.
• 1:32:53
  Speaker 3: Did you say Stagamore Rye, that's a problem.
• 1:32:58
  Speaker 5: Yeah, I'm going to be looking for that Stagamore Rye.
• 1:32:59
  Speaker 5: That's probably I'm going to be looking for that stagamore rye double up.
• 1:33:02
  Speaker 5: Yeah, that's my next bottle right there, that's going to have to be right there.
• 1:33:10
  Speaker 5: My third pick for tonight out of what I've got and what I've been drinking on, because, like I said, this had a better mouthfeel $19.99.
• 1:33:24
  Speaker 5: All day long, caramely, you know vanilla.
• 1:33:29
  Speaker 4: Nobody can do what Jim Beam is doing at a price point like that to put it in another barrel.
• 1:33:35
  Speaker 4: Nobody can afford to do that with Jim Beam.
• 1:33:38
  Speaker 3: Yeah, but then you think about it, what they're doing with just everything they're doing.
• 1:33:43
  Speaker 3: They threw a seven-year label on Jim Beam Black.
• 1:33:49
  Speaker 3: You taste?
• 1:33:50
  Speaker 3: It and it's spectacular at $23.99.
• 1:33:56
  Speaker 8: Andy, what were you saying?
• 1:33:57
  Speaker 8: That rye?
• 1:34:00
  Speaker 8: It's not available in Ohio, correct, oh?
• 1:34:02
  Speaker 4: absolutely, it sits in Centerville.
• 1:34:06
  Speaker 4: There's a store that usually has it sitting on the shelf and it's $51.99.
• 1:34:12
  Speaker 4: Okay, this is my third bottle of it, and I don't drink three bottles of much of anything, because I just go through different stuff.
• 1:34:19
  Speaker 4: This is bottle number three.
• 1:34:23
  Speaker 3: Okay, how often.
• 1:34:25
  Speaker 3: Go ahead.
• 1:34:27
  Speaker 5: Just to tease you a little bit, jeff and CT, I've got about four bottles of Old Carter coming All the way down to batch seven.
• 1:34:41
  Speaker 3: Wait, wait wait, wait, did you get another batch nine?
• 1:34:46
  Speaker 5: I got a batch seven, a batch ten and a batch nine coming.
• 1:34:50
  Speaker 3: Oh, batch nine.
• 1:34:53
  Speaker 3: Hey, you know F every other bourbon for Christmas, just every year, get me a Batch 9.
• 1:35:01
  Speaker 4: No, don't say no, we need Batch 9.
• 1:35:05
  Speaker 3: What.
• 1:35:06
  Speaker 4: Yeah, we need Batch 9.
• 1:35:08
  Speaker 5: You've got a Batch 9.
• 1:35:09
  Speaker 5: Yes, he does, I gave him a Batch 9.
• 1:35:11
  Speaker 3: I have it.
• 1:35:12
  Speaker 3: It's right up there.
• 1:35:15
  Speaker 5: Yeah, you don't need no more Batch 9.
• 1:35:17
  Speaker 5: And you know what I don't remember.
• 1:35:19
  Speaker 5: Did you open?
• 1:35:19
  Speaker 5: That bottle.
• 1:35:20
  Speaker 3: Yet I opened it the night he gave it to me.
• 1:35:22
  Speaker 3: You were here, you had some.
• 1:35:26
  Speaker 3: I don't remember having it that night when we came back, when you slept over.
• 1:35:33
  Speaker 4: Yeah, bring it on the bus, or it didn't happen, oh bring it on the bus, bring it on the bus.
• 1:35:39
  Speaker 3: Hey Nash, you give me another bottle of Batch 9 for Christmas and you say you're gonna, I'm bringing it on the bus.
• 1:35:46
  Speaker 3: I'll bring it on the bus, I will.
• 1:35:51
  Speaker 5: I'll give you another bottle for Christmas.
• 1:35:54
  Speaker 5: Bring it on the bus in September.
• 1:35:57
  Speaker 5: Oh my God.
• 1:36:02
  Speaker 5: Bring it on the bus in September.
• 1:36:04
  Speaker 5: Oh my god, I think he bought it alright, everybody, it's late.
• 1:36:07
  Speaker 3: Thanks for sticking with us on Facebook, youtube and everybody.
• 1:36:11
  Speaker 3: We're not stopping yet, but we're going to end this podcast on the podcast format, so just remember everybody.
• 1:36:20
  Speaker 3: Thank you, wwwscotchiebourbonboyscom.
• 1:36:27
  Speaker 3: Check us out there and then all the podcast formats Facebook, youtube, x and Instagram, and then also make sure you check us out on all the podcast formats, which would be Apple, iheart, spotify and any other format that you listen to.
• 1:36:49
  Speaker 3: But remember, yeah, deezer is there.
• 1:36:52
  Speaker 3: If you're gaming, drink some bourbon and listen to the scotchy bourbon boys, but remember good bourbon equals good times and good friends.
• 1:37:04
  Speaker 3: Drink responsibly, don't drink and drive, and remember to live your life adventurously.
• 1:37:12
  Speaker 3: Little steve-o's gonna take us out.
• 1:37:31
  Speaker 7: The next whiskey bar?
• 1:37:36
  Speaker 7: Oh don't ask why.
• 1:37:39
  Speaker 7: Oh don't ask why.
• 1:37:42
  Speaker 7: Show me the way to the next whiskey bar.
• 1:37:47
  Speaker 7: Oh don't ask why.
• 1:37:50
  Speaker 7: Oh don't ask why.
• 1:37:53
  Speaker 7: For if we don't find the next whiskey bar, I tell you we must die.
• 1:38:02
  Speaker 7: I tell you we must die.
• 1:38:03
  Speaker 7: I tell you we must die.
• 1:38:04
  Speaker 7: I tell you, I tell you, I tell you we must die.