Latest / The Scotchy Bourbon Boys / We Revisit Old Ezra 7 And Rate It 17 Out Of 18 While Planning Single Barrel Saturday And Holiday Giveaways

Transcript

We Revisit Old Ezra 7 And Rate It 17 Out Of 18 While Planning Single Barrel Saturday And Holiday Giveaways · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_00: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_00: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_00: Their Michelone Reserve line reflects their story from the start to the bottle to your glass, with unique wheated and rye bourbons, and also rye and wheat whiskeys.
• 1:28
  SPEAKER_00: The Michelone brand is easy to stick.
• 1:31
  SPEAKER_00: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 3:01
  SPEAKER_00: Tiny here tonight and pop up Super Nash.
• 3:04
  SPEAKER_00: There we go.
• 3:04
  SPEAKER_00: Hey Super Nash.
• 3:20
  SPEAKER_00: We got a lot of people here tonight with us.
• 3:22
  SPEAKER_00: Greg Schneider, we've got John Ritt, we got you know people uh on YouTube, the people on YouTube.
• 3:28
  SPEAKER_00: Hi, everybody.
• 3:30
  SPEAKER_00: So uh this is uh gonna be a fun podcast for sure.
• 3:33
  SPEAKER_00: Would you not think that way, Super Nash?
• 3:36
  SPEAKER_00: Absolutely.
• 3:37
  SPEAKER_01: All right, absolutely, especially when we're tasting Raiden whiskey.
• 3:42
  SPEAKER_00: Yeah, for sure.
• 3:43
  SPEAKER_00: And uh yeah, I can't wait.
• 3:47
  SPEAKER_00: Uh we haven't done uh the Lux Row uh for a while.
• 3:53
  SPEAKER_00: It's been a little bit, so there's a little bit of information we can give you.
• 3:57
  SPEAKER_00: Uh we're gonna revisit.
• 3:58
  SPEAKER_00: Uh we haven't revisited old Ezra.
• 4:01
  SPEAKER_00: I was looking back, and it was from like our 12th podcast uh as we're going going along, you know, in the first season.
• 4:11
  SPEAKER_00: So we'll revisit that here tonight.
• 4:13
  SPEAKER_00: But remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys merchandise.
• 4:19
  SPEAKER_00: You can pick up, you could pick up t-shirts, you could pick up Glenn Karen's.
• 4:23
  SPEAKER_00: We got those Scotchy Bourbon Boy Glenn Karen's right here.
• 4:27
  SPEAKER_00: And anybody, it's got a nice logo on it.
• 4:29
  SPEAKER_00: Uh the Glenn Karen's a perfect tasting glass, and we've got them available for you right there.
• 4:36
  SPEAKER_00: Contact me direct or order on the internet.
• 4:40
  SPEAKER_00: I will send it out and get it to you as fast as possible.
• 4:43
  SPEAKER_00: And you can taste along with us.
• 4:45
  SPEAKER_00: But also remember on Facebook, Instagram, YouTube, X, and on TikTok along with Apple iHeart and Spotify.
• 4:56
  SPEAKER_00: But just remember, no matter if you watch us or you're listening to us, you must leave us good feedback and um join on our membership.
• 5:06
  SPEAKER_00: Anywhere you can be on a member.
• 5:08
  SPEAKER_00: Um, actually, we picked up a couple YouTube members, and it's getting to the point that if we pick up a couple more, I can start releasing member-only content.
• 5:16
  SPEAKER_00: I want to do that.
• 5:17
  SPEAKER_00: So um make sure not only to subscribe, but become a member of the Scotchy Bourbon Boys.
• 5:23
  SPEAKER_00: Drink along, get special things, get special privileges for uh, you know, on the chats and be up front.
• 5:32
  SPEAKER_00: So uh check that out.
• 5:34
  SPEAKER_00: Uh and we are ready.
• 5:36
  SPEAKER_00: I'm I'm ready to go.
• 5:37
  SPEAKER_00: Are you not super Nash?
• 5:39
  SPEAKER_01: Absolutely.
• 5:40
  SPEAKER_01: I already got a little information pulled up on the whole desperate.
• 5:44
  SPEAKER_00: Well, um I don't think I'll I wanted to talk a little bit because you know that this is coming, but uh this weekend, this Saturday, I'll probably talk about it on Thursday a little bit too.
• 5:54
  SPEAKER_00: But we're we're talking in Ohio a big time.
• 5:56
  SPEAKER_00: It's single barrel Saturday.
• 5:59
  SPEAKER_00: And this is the third annual single barrel Saturday.
• 6:02
  SPEAKER_01: Now, I've been looking to be bigger and better than ever, right?
• 6:07
  SPEAKER_00: Yeah.
• 6:08
  SPEAKER_00: I, you know, one of the things they like to do is keep some things really secret, okay?
• 6:15
  SPEAKER_00: But honestly, when you're dealing with over 260 liquor stores across the state of Ohio, um, and you're they know, and everybody wants to know, it gets it gets out.
• 6:29
  SPEAKER_00: And the state of Ohio has been really good at trying to keep the secrets, but um I will never break their secrets because if I know, a lot of people always ask me, um, how how do you know this or how do you know that, you know, kind of thing.
• 6:45
  SPEAKER_00: And I was like, I know it because I know people, but we're not we don't share that kind of stuff.
• 6:53
  SPEAKER_00: I mean, it's supposed to be a surprise, right?
• 6:56
  SPEAKER_00: Uh the the the day of this, you know, the way it works in Ohio is that Ohio does a lot of barrel picks and they release them throughout the year, but there's a lot of them that they put back and wait for single barrel Saturday where they drop a massive amount of single barrels on this state.
• 7:13
  SPEAKER_00: It is unlike anything else that you'll ever encounter when it comes to single barrels.
• 7:18
  SPEAKER_00: I think Ohio, the state of Ohio, pretty much owns the those specific single, what would you say, um personal, personalized barrel pick releases because they send a team in that tastes the barrels and picks those barrels.
• 7:39
  SPEAKER_00: So it's like they're actually picking the barrels.
• 7:41
  SPEAKER_00: And they don't usually pick them from samples, usually.
• 7:45
  SPEAKER_00: Sometimes the dis but if they do pick them from the samples, they have the actual master distiller and the main heads of the company come up and bring the samples with them and do a barrel pick with those people.
• 7:59
  SPEAKER_00: It's not like they get them sent in the mail and they're doing barrel picks that I'll take this one, I'll take that one.
• 8:03
  SPEAKER_00: They're always have a team tasting through with the people who have the knowledge of the whiskey that they're making.
• 8:10
  SPEAKER_00: So single barrel Saturday is really exciting around here.
• 8:14
  SPEAKER_00: It's the one night a year that I stay.
• 8:16
  SPEAKER_00: I'm gonna it's it's it's like I'll stay overnight in a parking lot.
• 8:20
  SPEAKER_00: Uh, I have stayed over the night in the parking lot for um Taylor Barrels barrel proof because that that was a hard one that I wanted to get, and I would stay overnight for Pappy 15, but it's not like they release anything like that.
• 8:36
  SPEAKER_00: They always put that up for lottery.
• 8:38
  SPEAKER_00: And speaking of that, the BTAC collection is coming up for lottery, and so I'll be putting in for that.
• 8:44
  SPEAKER_00: It'll be kind of cool to be able to get something like that.
• 8:47
  SPEAKER_00: But the single barrel Saturday that Ohio does is unlike any.
• 8:51
  SPEAKER_00: One of these years, you have to come up for that.
• 8:54
  SPEAKER_01: If I open up a P.O.
• 8:56
  SPEAKER_01: box up there, would that qualify me to get it in on the lotteries?
• 9:02
  SPEAKER_01: Uh, I have no idea.
• 9:04
  SPEAKER_00: That's one for Ann.
• 9:06
  SPEAKER_00: You'd have to.
• 9:07
  SPEAKER_00: That's pretty funny.
• 9:09
  SPEAKER_00: No, you no, it would not.
• 9:10
  SPEAKER_00: You need I'm pretty sure it's you need you need Ohio driver's license.
• 9:16
  SPEAKER_00: That's not the mailing address.
• 9:17
  SPEAKER_00: They don't care about the mailing address.
• 9:19
  SPEAKER_00: They make you put your driver's license number in there.
• 9:23
  SPEAKER_00: You know what I mean?
• 9:25
  SPEAKER_00: I'm gonna pour this old number seven just a little bit, and it'll be done before, but I want it to sit.
• 9:31
  SPEAKER_00: Oh my god.
• 9:34
  SPEAKER_00: So the single barrel Saturday.
• 9:36
  SPEAKER_00: I did it back in high school.
• 9:37
  SPEAKER_00: Now, everybody, our Christmas party, which Super Nash is attending with Mrs.
• 9:43
  SPEAKER_00: Super Nash, um, is going to be December 12th, which is Friday, December 12th.
• 9:51
  SPEAKER_00: Friday night, December 12th at Jervasie uh Stillhouse, the Stillhouse at the Jervasi Vineyards.
• 9:59
  SPEAKER_00: Um, you want to come up and make this.
• 10:01
  SPEAKER_00: If you're in Ohio, anyone's last year we had Stacy Pritchard and Sarah Evans come from Kentucky for the for the actual uh, you know, what is it?
• 10:13
  SPEAKER_00: What would you say?
• 10:15
  SPEAKER_00: For the actual pot, you know, for the Christmas party.
• 10:19
  SPEAKER_00: So we had some people, we had people from everywhere.
• 10:22
  SPEAKER_00: People came down, people were local.
• 10:24
  SPEAKER_00: We had South Carolina.
• 10:26
  SPEAKER_00: I mean, I the the the Christmas party up from Cleveland, uh Cleveland on the Rock shows up um this year.
• 10:33
  SPEAKER_00: I don't see it gonna be any different.
• 10:35
  SPEAKER_01: I think that this year's Christmas party is gonna be and this year we're gonna have them as far away as uh Arizona.
• 10:44
  SPEAKER_00: Yes, we will.
• 10:45
  SPEAKER_00: Um we know who's gonna be coming to that.
• 10:48
  SPEAKER_00: So we can and we're and and Randy, now that Christmas party, um, you don't want to mess.
• 10:55
  SPEAKER_01: I can't quite tell where Whiskey Doc's from, whether he's from Georgia, Tennessee, or uh Florida.
• 11:02
  SPEAKER_01: Florida.
• 11:02
  SPEAKER_00: He's from them all.
• 11:04
  SPEAKER_00: He lives everywhere.
• 11:06
  SPEAKER_01: I mean, but he's our whiskey doc.
• 11:09
  unknown: Yep.
• 11:09
  SPEAKER_01: And we look forward to seeing him for the Christmas party.
• 11:12
  SPEAKER_00: Right.
• 11:12
  SPEAKER_00: So so that is Friday night, December 12th at Jervasi Vineyard, the still house at the Jervasi Vineyards.
• 11:20
  SPEAKER_00: Uh it's a fantastic place to come up.
• 11:24
  SPEAKER_00: It's a fantastic place to stay.
• 11:26
  SPEAKER_00: It's just a great place.
• 11:28
  SPEAKER_00: I don't, God darn it, this is crazy.
• 11:31
  SPEAKER_00: Anyways, all right.
• 11:34
  SPEAKER_00: So then what's coming up not this Saturday, but a week from this Saturday, is our Scotchy Bourbon Boys Crystal Glen Karen Club tasting right here in the podcast studios.
• 11:51
  SPEAKER_00: This tasting is for the people who belong to the Crystal Glen Karen Club.
• 11:56
  SPEAKER_00: Now, the Crystal Glen Karen Club now has two openings.
• 12:00
  SPEAKER_00: What that what it that gets you to get into that Crystal Glen Karen, at least two openings, it's limited.
• 12:08
  SPEAKER_00: It gets you one of these Crystal Scotchy Bourbon Boys Crystal Glen Karen's.
• 12:14
  SPEAKER_00: But once you have one of these, what that does is that allows you to have first dibs on all of our barrel picks.
• 12:22
  SPEAKER_00: If you have a crystal Glencar, Scotchy Bourbon Boys, Crystal Glencairon.
• 12:26
  SPEAKER_00: Right now, there were 24 made.
• 12:31
  SPEAKER_00: I still possess, so there's only 19 Crystal Glen Cairns out there.
• 12:37
  SPEAKER_00: The way that you get in is either through the membership, which I'm offering, or you can get in by being a really good friend of the Scotchy Bourbon Boys.
• 12:49
  SPEAKER_00: So can I move this?
• 12:52
  SPEAKER_00: It just keeps going.
• 12:54
  SPEAKER_00: No, I can't.
• 12:55
  SPEAKER_00: So if uh you want in on this tasting.
• 13:02
  SPEAKER_00: Now, this tasting is gonna consist of four bourbons, or actually, probably three bourbons and a mixed drink.
• 13:12
  SPEAKER_00: And the three bourbons, the one has been determined to be knob creek 21.
• 13:18
  SPEAKER_00: That is the highlight, but you will taste two other bourbons.
• 13:21
  SPEAKER_00: There will be food pairing with the bourbons.
• 13:24
  SPEAKER_00: Uh, I would say light food pairing, it could be different, um, anywhere.
• 13:30
  SPEAKER_00: I haven't decided what I'm pairing it with, but you'll get that.
• 13:33
  SPEAKER_00: And then um cocktails, and so that tasting starts at 7 p.m.
• 13:41
  SPEAKER_00: on November Saturday, November 15th.
• 13:43
  SPEAKER_00: Now, like I said, the way to get in is there's two, you can get in, it's kind of like two tickets, but you have this this event that I put on once a year is the meeting of the Scotchy Bourbon Boys Crystal Glenn Cairn Club.
• 13:58
  SPEAKER_00: It consists of a high-end tasting uh with high-end bourbons that I've obtained throughout the year or throughout the the years, and then um it gets you access to all of our barrel picks, first access to all of our barrel picks.
• 14:14
  SPEAKER_00: And but it also gets you this membership gets you two our last two barrel picks and our current barrel pick, you'll you receive a voucher for.
• 14:28
  SPEAKER_00: So we're the maker's mark pick, you'll get you'll have that.
• 14:32
  SPEAKER_00: So it's three bottles, a crystal glen Karen, a T Scotchy Bourbon Boys t-shirt, and the tasting, and that runs each one that I'm putting out is$500.
• 14:42
  SPEAKER_00: So if anybody is interested in it, contact me and I'll set you up and get you your stuff.
• 14:49
  SPEAKER_00: Or if you come to the tasting, I'll get your stuff at the tasting.
• 14:52
  SPEAKER_00: So there you go.
• 14:53
  SPEAKER_00: There's the Crystal Glen Karen Club again.
• 14:56
  SPEAKER_00: Was that clear, Super Nash, or not really?
• 15:01
  SPEAKER_01: Yeah, I was just replying to comments.
• 15:05
  SPEAKER_00: All right.
• 15:07
  SPEAKER_00: So all right, so um that brings you.
• 15:18
  SPEAKER_00: Yeah, it's sitting right here.
• 15:20
  SPEAKER_00: The hat of the first pour sitting right in my glass, like waiting.
• 15:24
  SPEAKER_00: Um, I did want to tell you that on I'm going back this weekend.
• 15:29
  SPEAKER_00: Sunday, I'm leaving to drive to Green Bay or drive up to Wisconsin.
• 15:35
  SPEAKER_00: I'm gonna stay with my my friend Steve Pitzer, who he was gonna be on tonight.
• 15:43
  SPEAKER_00: Uh, is this uh Okay.
• 15:47
  SPEAKER_00: Uh was gonna be on tonight, and um, I did not send him the invite.
• 15:52
  SPEAKER_00: So well, that's what I'm gonna do right now.
• 15:54
  SPEAKER_00: I should send him the invite, right?
• 15:56
  SPEAKER_00: Let's get them all.
• 15:58
  SPEAKER_01: And while you're sending the invite, I will go over our rating score for anybody that's new.
• 16:05
  SPEAKER_00: Wait, wait, wait, wait.
• 16:06
  SPEAKER_00: But you're not eating you're skipping the sponsor.
• 16:08
  SPEAKER_00: Well, don't skip the sponsor.
• 16:10
  SPEAKER_00: I wasn't now we're gonna do the old Louisville whiskey company's barrel bottle breakdown.
• 16:20
  SPEAKER_00: Now, talk about this talk about a mean first.
• 16:26
  SPEAKER_01: Uh if you're uh down in Louisville, he has now moved into the uh old Seagrim's building in uh in Shively uh Kentucky, which is just north of uh Louisville, and a main car you cannot go wrong when you go in there.
• 17:35
  SPEAKER_01: You're gonna be tasting from barrels.
• 17:38
  SPEAKER_01: He has bottles already bottled.
• 17:42
  SPEAKER_01: He doesn't bottle anything less than seven years old.
• 17:47
  SPEAKER_01: And it's just a great time and a great experience every time you we go there.
• 17:52
  SPEAKER_01: And uh yours will be just as special.
• 17:55
  SPEAKER_01: Uh if you get a chance to go by there, go see a main car uh at Old Louisville Whiskey Company.
• 18:02
  SPEAKER_01: And now, like I say, I believe they're located in the old Seagram's building in Shively, Kentucky.
• 18:11
  SPEAKER_00: There you go, in Shively, Kentucky.
• 18:14
  SPEAKER_00: Now, now oh my gosh, did I screw it up?
• 18:19
  SPEAKER_00: No.
• 18:20
  SPEAKER_00: Let's do this.
• 18:21
  SPEAKER_00: I'm back here on my yep.
• 18:23
  SPEAKER_00: Now you can do the bourbon bottle, the barrel bottle bourbon breakdown rating system.
• 18:32
  SPEAKER_00: The old Louisville Whiskey Company.
• 18:36
  SPEAKER_01: And the rating goes as such, we rate in four categories nose, body, taste, and finish.
• 18:42
  SPEAKER_01: On the nose and the body, you can give it up to four barrel barrel knocks.
• 18:48
  SPEAKER_01: And if you rate the taste and the finish, you can give it up to five barrel knocks each for a total of score of 18.
• 18:57
  SPEAKER_01: But there is if you have one category that is truly exceptional in that category, uh, you can give it a butt-up bump.
• 19:07
  SPEAKER_01: And that is one extra knock.
• 19:11
  SPEAKER_01: For so you can it can actually get a total of 19 out of 18.
• 19:17
  SPEAKER_00: A butt up up.
• 19:18
  SPEAKER_00: You gotta say that with some exercise writing.
• 19:21
  SPEAKER_00: A butt up.
• 19:21
  SPEAKER_00: A butt up up.
• 19:24
  SPEAKER_00: What's up with your butt?
• 19:26
  SPEAKER_00: That's a butt-up up.
• 19:28
  SPEAKER_00: But up bump.
• 19:30
  SPEAKER_00: Anyways, all right.
• 19:31
  SPEAKER_00: I've got in its c original case, the barrel hammer, the bung hammer.
• 19:46
  SPEAKER_00: But yeah.
• 19:47
  SPEAKER_00: Yep, there you go.
• 19:49
  SPEAKER_00: I've got this special one.
• 19:51
  SPEAKER_00: It is a wilderness trail.
• 19:52
  SPEAKER_00: I'll throw it off.
• 19:53
  SPEAKER_00: Um, I I got this when doing a barrel pick with the Kentucky Bourbon Festival with Macaulay when he was at Wilderness Trail.
• 20:00
  SPEAKER_00: So there you go.
• 20:02
  SPEAKER_00: The bourbon swami.
• 20:04
  SPEAKER_01: All right.
• 20:05
  SPEAKER_01: Uh, you want me to give him a little information on uh old Ezra?
• 20:09
  SPEAKER_00: You can you can go ahead.
• 20:11
  SPEAKER_00: I've got it poured.
• 20:13
  SPEAKER_00: I'm getting ready.
• 20:14
  SPEAKER_00: Yes, sir.
• 20:15
  SPEAKER_01: I believe you got some information too, but I'll I'll go ahead and give what I got.
• 20:19
  SPEAKER_01: Uh Old Ezra is a well-regarded uh affordable barrel barrel-proof bourbon, known for its rich profile and earning a spot on the whiskey advocate's top 20 whiskeys of 2019 list.
• 20:33
  SPEAKER_01: And uh the key characteristics of it, it's a barrel-strength bourbon, typically around 117 inch proof, which this is, and uh it's aged for a minimum of seven years, and the mash bill it uses is the Heaven Hill mash bill of 78% corn, 10% rye, and 12% malted barley.
• 20:55
  SPEAKER_00: So just to throw this out, you bought this today, correct?
• 21:03
  SPEAKER_00: Yep.
• 21:04
  SPEAKER_00: All right.
• 21:05
  SPEAKER_00: Today, it's 2025.
• 21:10
  SPEAKER_00: And Luxco Bourbon Portfolio consists of Rebel Yell, Ezra Brooks, Yellowstone, Dave Nichols, and Blood O.
• 21:19
  SPEAKER_00: The company is a n was, was a non-distilling producer and has been said to have sourced their bourbon from Heaven Hill and also MGP in two in 2018.
• 21:34
  SPEAKER_00: In 2018, they completed construction of their own distillery in Bardstown, Kentucky on the Kentucky Bourbon Trail, according to the company Lux Row Founders.
• 21:44
  SPEAKER_00: Features an 18,000 square feet six-barrel warehouse, a capacity, and a 43-foot custom copper still capable of producing 3 million gallons of spirit per year.
• 21:59
  SPEAKER_00: This distillery will produce the bourbon for the company's own brands and will replace source product when their bourbon comes of age.
• 22:06
  SPEAKER_00: Well, last time I checked, 2018 to 2025 would be how many years?
• 22:18
  SPEAKER_00: Seven years.
• 22:19
  SPEAKER_00: Yeah.
• 22:20
  SPEAKER_00: So we're talking, is that old Ezra theirs?
• 22:24
  SPEAKER_01: Is that yeah, what I got?
• 22:26
  SPEAKER_01: Because I picked this up today.
• 22:30
  SPEAKER_00: Yes, there might be making the transition.
• 22:33
  SPEAKER_00: I don't know.
• 22:33
  SPEAKER_00: Probably still it still hangs on the label, which I'm reading this right here.
• 22:38
  SPEAKER_01: Distilled and aged in Kentucky or Lux Row Distillers, Bargetstown, Kentucky.
• 22:44
  SPEAKER_01: So apparently this is not their pro actual product yet.
• 22:49
  SPEAKER_00: Well, and if it was Kentucky, it's not MGP, it would be Heaven Hill.
• 22:56
  SPEAKER_00: Yeah.
• 22:58
  SPEAKER_01: And henceforth, uh, where I've got this, like I say, it was safe, it said that it was used in a Heaven Hill mash bill.
• 23:06
  SPEAKER_00: So um the mash bill is 78 corn, 12% malted barley, and 10% rye.
• 23:14
  SPEAKER_00: It is$40 in 2018, and you picked it up for$39.99 today, right?
• 23:20
  SPEAKER_00: So that has not changed.
• 23:22
  SPEAKER_00: The old Ezra since 2018 before COVID is the same price.
• 23:27
  SPEAKER_00: So that's cheers to LuxCo.
• 23:30
  SPEAKER_00: We'll do a little cheers for Luxco.
• 23:33
  SPEAKER_00: Um Luxco, though, since 2018, uh initially uh initially they acquired Limestone Branch Distillery, so that's why they had the Yellowstone brand.
• 23:46
  SPEAKER_00: Uh and then they basically at WOMP Luxco bought Limestone and then Limestone Branch, all while we were doing this, and then Luxco got purchased by um MGP.
• 24:01
  SPEAKER_00: Uh MGP picked them up, and uh that brand.
• 24:07
  SPEAKER_00: This was the first year, second year at the festival that MGP um was part of the the lineup of Penelope, all the MGP products, along with the Luxco products, were at the festival, but this year they really did a really good job of highlighting it at the festival, don't you agree?
• 24:30
  SPEAKER_00: I do.
• 24:31
  SPEAKER_00: I mean, it was a great job.
• 24:33
  SPEAKER_00: I mean that well, Steven, you know, Yellowstone was there, you know, they're all together.
• 24:38
  SPEAKER_00: They weren't separate, they were an entity of one at the festival, and it was fantastic.
• 24:44
  SPEAKER_00: All right, let's get going.
• 24:47
  SPEAKER_00: All right, let's see what it does in my glass.
• 24:49
  SPEAKER_00: I poured it right 'em out.
• 24:53
  SPEAKER_00: Sprint around.
• 24:55
  SPEAKER_00: Great thing about these Glen Carons is you get this and it just kind of spin around in your glass.
• 25:01
  SPEAKER_00: It sticks really nice.
• 25:03
  SPEAKER_00: Um, one of the things that if you're gonna come up, this is$40.
• 25:07
  SPEAKER_00: So not only, so this in my opinion is you're talking bookers, you're talking rare breed with wild turkey, you're talking old as well.
• 25:16
  SPEAKER_00: These are barrel strength products, 117 proof, coming from uh, you know, a well-known brand name distillery.
• 25:29
  SPEAKER_00: So, you know, Jim Beam Wild Turkey and Luxco producing their barrel strengths.
• 25:34
  SPEAKER_00: But of the three, this is the cheapest.
• 25:37
  SPEAKER_00: But that doesn't mean I mean the the what it does in your glass is like crazy.
• 25:43
  SPEAKER_00: There's like one of beautiful color, long, thin, like the longest, thinnest.
• 25:49
  SPEAKER_00: Yeah, the color on this is copper.
• 25:52
  SPEAKER_00: And then the viscosity is you very unique.
• 25:57
  SPEAKER_00: There, they're the the there's like many, many, many thin lines.
• 26:04
  SPEAKER_01: Wow.
• 26:05
  SPEAKER_01: It just takes forever for them to start developing, but once they do there's a little white pepper on on the nose.
• 26:17
  SPEAKER_00: But there's a really good this is this always remakes me, reminds me of stag because it's the brown sugar on it.
• 26:27
  SPEAKER_00: White pepper, and then there's almost uh I don't know.
• 26:35
  SPEAKER_01: Vanilla vanilla's there too.
• 26:43
  SPEAKER_01: Maybe a little bit of uh cherry like a dark cherry and then vanilla.
• 26:52
  SPEAKER_00: It tastes like the tasting note that they have for this is undertones, a vanilla cinnamon, fine wood, ending in a warm buttery finish.
• 27:15
  SPEAKER_00: I'll give I'll throw in the cherry, the cinnamon's there uh on the back.
• 27:21
  SPEAKER_01: Cinnamon?
• 27:23
  SPEAKER_01: Oh, that caramel and brown sugar, and and then that cherry.
• 27:27
  SPEAKER_01: That cherry comes through after after you get those hens.
• 27:30
  SPEAKER_00: After the cherry on the as the finish starts, it's like you just put a whole thing of red hots in your mouth.
• 27:38
  SPEAKER_00: It's it's spicy.
• 27:40
  SPEAKER_00: Yeah, that's a s that's a spicy meatball.
• 27:51
  SPEAKER_01: I'm liking the finish on this too.
• 27:54
  SPEAKER_01: Yeah.
• 28:04
  SPEAKER_00: You know how when you drink a one hundred This is a hundred and seventeen proof.
• 28:09
  SPEAKER_00: I mean and it drinks.
• 28:12
  SPEAKER_01: The aromas are coming through on the nose.
• 28:16
  SPEAKER_01: You know, without that that alcohol burn.
• 28:19
  SPEAKER_01: And then the flavors are coming through before before you get that that spicy, peppery, cinnamony burn, you know.
• 28:29
  SPEAKER_00: I like the taste a lot.
• 28:32
  SPEAKER_00: I like I like the taste a lot.
• 28:35
  SPEAKER_01: So much vanilla and brown sugar.
• 28:39
  SPEAKER_01: Oh yeah.
• 28:40
  SPEAKER_01: Oh my gosh.
• 28:40
  SPEAKER_01: And the caramel.
• 28:42
  SPEAKER_01: It's so silky.
• 28:45
  SPEAKER_00: I think honestly.
• 28:48
  SPEAKER_01: Buttery.
• 28:49
  SPEAKER_00: Out of all the all the buttery.
• 28:52
  SPEAKER_00: I like Rebel.
• 28:54
  SPEAKER_00: I like their I like Ezra Brooks.
• 28:58
  SPEAKER_00: Oh, you know what I mean?
• 29:00
  SPEAKER_00: I like um Dave Nichols.
• 29:02
  SPEAKER_00: I love the um Davy, you know, Davies Creek.
• 29:08
  SPEAKER_00: But I really think old Ezra.
• 29:10
  SPEAKER_01: I like the Davies Creek line line.
• 29:12
  SPEAKER_00: I like some of their stuff that they do, but I think old Ezra, and I I I I reiterate, it's one of the first barrel strength bourbons I had.
• 29:22
  SPEAKER_00: I think I even had it almost before.
• 29:27
  SPEAKER_00: I almost bought it before Booker's, I think, because I could get it.
• 29:33
  SPEAKER_00: You know what I mean?
• 29:34
  SPEAKER_00: It was there.
• 29:35
  SPEAKER_01: Yeah, it was like it was right there on the shelf all the time.
• 29:41
  SPEAKER_00: And over the years, because I have it, and I could get it, I passed a couple times.
• 29:50
  SPEAKER_00: But after tonight, I'm gonna have to revisit because this is gonna be a bottle kill.
• 29:55
  SPEAKER_00: You know what my thinking was there, Super Nash, on this?
• 29:58
  SPEAKER_00: I always do fresh cracks.
• 30:00
  SPEAKER_00: We do fresh cracks.
• 30:01
  SPEAKER_00: We did this as a fresh crack crack, okay?
• 30:04
  SPEAKER_00: But we don't do a lot of bottle kills.
• 30:06
  SPEAKER_00: Way back when.
• 30:07
  SPEAKER_00: Yeah, but we don't do a lot of bottle kills.
• 30:10
  SPEAKER_00: So I figure I'll do a bottle kill tonight of this, you know, on the other end.
• 30:17
  SPEAKER_01: And see, I did a fresh crack of this.
• 30:20
  SPEAKER_01: Well, you should just because the bottle, the bottle that we did, that was like we went on within our first hundred podcasts.
• 30:28
  SPEAKER_01: That was in the first.
• 30:29
  SPEAKER_00: I I want to say it's the 12th or the 13th.
• 30:33
  SPEAKER_01: Oh wow, you can remember that good.
• 30:35
  SPEAKER_01: You're not good as you're not as old as what I would think you are.
• 30:39
  SPEAKER_00: I I I look at the stats every day, dude.
• 30:41
  SPEAKER_00: I do.
• 30:42
  SPEAKER_00: So I believe, um I want to say that let's see.
• 30:52
  SPEAKER_01: Greg, we're gonna have to get you over there to uh a means a means place so you can check it out and reminisce a little bit.
• 31:05
  SPEAKER_00: Alright.
• 31:08
  SPEAKER_00: So Greg was talking about.
• 31:10
  SPEAKER_01: Davies Creek, Davies Creek, or David's Davies County.
• 31:16
  SPEAKER_01: No, he did say Davies Creek.
• 31:18
  SPEAKER_00: Davies County, you're right, not Davies County.
• 31:21
  SPEAKER_01: Walker's correcting you.
• 31:23
  SPEAKER_01: He's on his game.
• 31:24
  SPEAKER_00: Walker always corrects me.
• 31:26
  SPEAKER_00: Thank you.
• 31:28
  SPEAKER_00: He's all he's always on the game.
• 31:30
  SPEAKER_00: At least I know Dave, it's Dave Nichols.
• 31:40
  SPEAKER_00: All right, I'm ready to do this.
• 31:43
  SPEAKER_00: That's really We're just gonna keep nosing and tasting this.
• 31:45
  SPEAKER_01: This is so good.
• 31:46
  SPEAKER_00: I gotta I gotta finish the bottle.
• 31:51
  SPEAKER_01: Oh here we go.
• 31:55
  SPEAKER_01: Well do it.
• 31:56
  SPEAKER_00: Bottle kill.
• 31:59
  SPEAKER_00: Alright.
• 32:00
  SPEAKER_00: Let's get the bottle off.
• 32:03
  SPEAKER_01: Supposed to stand the bottle in the top of your Glen Karen.
• 32:08
  SPEAKER_01: Of course, you didn't do that.
• 32:10
  SPEAKER_01: You just wanted to suck it right out of there, didn't you?
• 32:12
  SPEAKER_01: Yep, I did.
• 32:13
  SPEAKER_01: I want that.
• 32:14
  SPEAKER_01: There you go.
• 32:15
  SPEAKER_01: Bottle kill.
• 32:17
  SPEAKER_01: Right.
• 32:18
  SPEAKER_01: Okay.
• 32:24
  SPEAKER_01: This is one of the better noses that I've I've had lately.
• 32:29
  SPEAKER_00: He's gonna go first.
• 32:30
  SPEAKER_00: I you know what?
• 32:32
  SPEAKER_00: There's even a and on the nose now, there's an aspect of butterscotch.
• 32:38
  SPEAKER_00: I was trying to pick it out what it was, and it's butterscotch.
• 32:44
  SPEAKER_00: And it's not as um the white peppers calm down on the nose now on this one.
• 32:49
  SPEAKER_01: It's almost to me it almost tastes like like a Werther's original.
• 32:55
  SPEAKER_00: Yeah, it's up there.
• 32:57
  SPEAKER_01: The Werther's original hard candies.
• 33:11
  SPEAKER_00: The comments sometime on this are just on on YouTube are so off topic, I don't even understand why they make them.
• 33:19
  SPEAKER_00: It just makes no sense.
• 33:22
  SPEAKER_00: It's like some they can.
• 33:24
  SPEAKER_00: Somehow it's this isn't a political we haven't become a political podcast yet.
• 33:30
  SPEAKER_00: Maybe, maybe that it makes maybe that's the way to go, though.
• 33:36
  SPEAKER_01: No.
• 33:36
  SPEAKER_00: We do we just we we just drink bourbon and talk politics.
• 33:43
  SPEAKER_01: That's that's BS.
• 33:45
  SPEAKER_01: That's not happening.
• 33:46
  SPEAKER_01: That's I I'm I I refuse to talk politics.
• 33:50
  SPEAKER_00: Well, we that's exactly.
• 33:52
  SPEAKER_00: Well, you did this this is you too like you talk the politics of bourbon all the time, my friend.
• 34:00
  SPEAKER_01: Dude.
• 34:01
  SPEAKER_01: Because I love to promote this industry, and and because it's just it's it's one of the best groups of people I've ever met in my life, is everybody that I've met in the bourbon and whiskey industry.
• 34:18
  SPEAKER_01: And uh if I can if I can promote that, you know, in my leisure time, and and I promote it, I promote it in my work time.
• 34:30
  SPEAKER_01: I promote it in my off time, and then I promote it here.
• 34:34
  SPEAKER_01: And it's just because, like I say, I love the people that's that's in this industry, I love what they represent, how they treat you, and uh, and then the whiskey itself, like I say, it just adds to it.
• 34:49
  SPEAKER_01: Like our motto always says, uh, good bourbon, good friends equals good times.
• 34:56
  SPEAKER_01: So that's me.
• 34:59
  SPEAKER_01: I like this nose a whole lot.
• 35:01
  SPEAKER_01: I think it's very complex because each time you nose it and sip on it a little bit.
• 35:09
  SPEAKER_01: You there are so many aromas coming off of this, and the best thing that I like about it is 117 proof, you would think that the uh the alcohol would you know be burning your nose, and and you're not gonna be able to pick up all these aromas, but you are so I'm gonna give it a four.
• 35:30
  SPEAKER_00: You're giving the nose walker silently.
• 35:37
  SPEAKER_00: What?
• 35:39
  SPEAKER_00: Anyway, oh all right, here we go.
• 35:45
  SPEAKER_00: You're giving the nose a four.
• 35:51
  SPEAKER_00: No, you could hear that, correct?
• 35:54
  SPEAKER_01: Yeah, see sounds like you're beating on a metal bed frame.
• 35:58
  SPEAKER_00: I'm hitting the I'm hitting the I'm hitting the rings.
• 36:02
  SPEAKER_00: I'm just kidding.
• 36:03
  SPEAKER_00: It does, I admit.
• 36:06
  SPEAKER_01: It sounds good.
• 36:09
  SPEAKER_01: Sounds way better than than the first 482 podcast.
• 36:15
  SPEAKER_01: That it didn't show up.
• 36:17
  SPEAKER_01: Yeah.
• 36:19
  SPEAKER_01: And we'd try half the podcast trying to make that one little noise.
• 36:23
  SPEAKER_00: Make it make it work.
• 36:26
  SPEAKER_00: Oh thank God for knobs.
• 36:31
  SPEAKER_00: He fixed that problem.
• 36:33
  SPEAKER_00: He came on for the first time, and I told him the problem, and he fixed it within 45 seconds.
• 36:39
  SPEAKER_00: Something that I couldn't fix for like months and years.
• 36:43
  SPEAKER_00: All right.
• 36:44
  SPEAKER_00: So the nose for me is um now it's done a caramel milk dud thing.
• 36:56
  SPEAKER_00: It's really good.
• 37:00
  SPEAKER_00: Uh I would say it was a three when I first started, but it's a four now.
• 37:10
  SPEAKER_01: Like I said, you know, when you first start, you you're only picking up a couple of things, but uh as the sips as the sips lower in the glass, and I I guess like I say, the air's getting to it and starting to come up through.
• 37:24
  SPEAKER_01: I mean, it's you start to pick up so much more.
• 37:28
  SPEAKER_01: Or at least I did.
• 37:30
  SPEAKER_00: I keep trying to do the so this, you know how 120 proof bourbons sometimes don't?
• 37:43
  SPEAKER_00: I just did the same thing.
• 37:46
  SPEAKER_00: You okay?
• 37:50
  SPEAKER_01: Yeah, I could I tried to inhal this up.
• 37:53
  SPEAKER_00: Yeah.
• 37:54
  SPEAKER_00: I was doing the Kentucky chew, and I had a little bit of a chance.
• 37:57
  SPEAKER_00: I was I did the same thing, but oh my god.
• 38:03
  SPEAKER_01: I chewed that a little bit too hard.
• 38:07
  SPEAKER_00: I would say that you know, that made my eyes and nose water.
• 38:13
  SPEAKER_00: You know how a hundred some 120 proofs don't drink 120 proof.
• 38:18
  SPEAKER_00: You're like, it it's way easier, okay?
• 38:21
  SPEAKER_00: Yes, this drinks like this drinks like it what it is.
• 38:26
  SPEAKER_00: 117 proof.
• 38:28
  SPEAKER_00: It has it drinks like a barrel proof.
• 38:31
  SPEAKER_00: There's no doubt about it.
• 38:32
  SPEAKER_00: It's not you buy barrel proof whiskey and you get what you get.
• 38:37
  SPEAKER_00: So I'm I'm impressed with that.
• 38:39
  SPEAKER_00: As far as the body goes, I think I want, I I taste it.
• 38:50
  SPEAKER_01: It it's got putting on the message today.
• 39:00
  SPEAKER_00: Yes, in the glass it did really well.
• 39:05
  SPEAKER_00: I'm torn between a three and a four.
• 39:08
  SPEAKER_00: I don't know if it's getting my cheeks.
• 39:11
  SPEAKER_00: It's getting them.
• 39:14
  SPEAKER_00: Well getting the sides of my tongue.
• 39:16
  SPEAKER_00: Well, I could say I feel it on my cheeks.
• 39:23
  SPEAKER_01: But I think that's because I've had I've had a few sips.
• 39:26
  SPEAKER_00: But do you think I mean, so I think this is a big body, this is big body.
• 39:33
  SPEAKER_00: I think it deserves a four, but it doesn't deserve a butt-up up.
• 39:37
  SPEAKER_00: And and some of those bodies that you get from from like 127 or 20 when they really go, that they should get a butt up up.
• 39:46
  SPEAKER_00: So I'll go with a four on this too.
• 39:50
  SPEAKER_01: I'm gonna agree with you uh wholeheartedly.
• 39:53
  SPEAKER_01: Uh it's it's it's a great body on it.
• 39:56
  SPEAKER_01: And so I'm giving it a four, too.
• 40:04
  SPEAKER_00: Now you're on taste.
• 40:07
  SPEAKER_00: Can go up to five on this one.
• 40:12
  SPEAKER_00: Uh did I tell you that I'm gonna be going to the Packer game?
• 40:18
  SPEAKER_00: I'm driving to Wisconsin on Sunday and going to the Packer game on Monday with uh Mr.
• 40:24
  SPEAKER_00: Monday night game?
• 40:26
  SPEAKER_00: Yeah, the Monday night football game against the Eagles with Mr.
• 40:29
  SPEAKER_00: Randy Prassey.
• 40:32
  SPEAKER_01: Cool.
• 40:33
  SPEAKER_01: No, you didn't tell me you were rent you're going with Randy.
• 40:37
  SPEAKER_01: You told me you were gonna be staying at uh at a friend's house driving to Wisconsin.
• 40:42
  SPEAKER_00: At Steve's house.
• 40:44
  SPEAKER_00: I'm I talked to him.
• 40:45
  SPEAKER_00: So we're I'm gonna drive up there Sunday and then wait for Randy to get to where he's getting, meet him, and then we're gonna meet at the place we're staying, and then drive to the Packer game for the Monday night football.
• 41:01
  SPEAKER_00: And then drive back there, and then I'll drive back on Tuesday.
• 41:06
  SPEAKER_01: So next I'll just buy up Monday afternoon.
• 41:09
  SPEAKER_01: Where do I gonna meet you guys?
• 41:13
  SPEAKER_00: He definitely could have fun in the in the parking lot.
• 41:16
  SPEAKER_00: There's no doubt.
• 41:18
  SPEAKER_00: There's a lot of people saying that you don't have a ticket for me.
• 41:21
  SPEAKER_00: I do not think he has a ticket for you.
• 41:23
  SPEAKER_00: I was the fourth ticket.
• 41:25
  SPEAKER_00: I I took the place of some very important person.
• 41:31
  SPEAKER_00: You deserve it.
• 41:33
  SPEAKER_00: So hey, whether I deserve it or not, I'll take it.
• 41:41
  SPEAKER_01: The more I sip on this, it's just there are so many flavors coming off of this, off of this bourbon here.
• 41:49
  SPEAKER_01: And despite it being, like I say, 117 proof, it doesn't drink like it.
• 42:02
  SPEAKER_00: You can taste everything.
• 42:07
  SPEAKER_00: It's got a big taste.
• 42:17
  SPEAKER_01: I almost want to give it a but I'm but I'm gonna give it a five.
• 42:29
  SPEAKER_00: I love it.
• 42:30
  SPEAKER_00: You do.
• 42:32
  SPEAKER_00: But I know you do.
• 42:43
  SPEAKER_01: A little bit of that smoking char too.
• 42:46
  SPEAKER_00: A little bit of oak.
• 42:49
  SPEAKER_00: Some char.
• 42:50
  SPEAKER_00: I give you that.
• 42:58
  SPEAKER_01: Oh, that sweet brown sugar and caramel vanilla.
• 43:04
  SPEAKER_00: Reminds me so much of the brown sugar stag.
• 43:09
  SPEAKER_00: But I will give the you gave it a I give it a four.
• 43:19
  SPEAKER_01: All that talking, you give it a four.
• 43:21
  SPEAKER_00: It's good.
• 43:25
  SPEAKER_01: I'm getting like that grimbrine.
• 43:39
  SPEAKER_00: So the finish.
• 43:49
  SPEAKER_00: It's not uh it would be a medium finish.
• 43:52
  SPEAKER_00: But I have no I was about to say it's not a long, long finish, it's a medium.
• 43:56
  SPEAKER_00: But I have no problem with the flavors of that finish.
• 44:00
  SPEAKER_00: The caramels, the it starts out with the heat of the cinnamon hot hot, but then it's caramel.
• 44:07
  SPEAKER_00: You got the sweetness of the caramel.
• 44:10
  SPEAKER_00: The the bitterness of that char isn't on the that happens at the back of your throat, still on the taste.
• 44:16
  SPEAKER_00: Char goes away, cinnamon goes away, and then you're left with rich.
• 44:21
  SPEAKER_00: That's maybe where you have a little bit of the creme brulee.
• 44:24
  SPEAKER_00: So a medium finish, but a fantastic finish, and I have no problem going upstairs to go to bed and having that taste last you know, until I brush my teeth 10 minutes later.
• 44:41
  SPEAKER_00: So I will give the finish, although it's not as long as I want, but I will it's long enough, and the taste is fantastic.
• 44:50
  SPEAKER_00: So I'll give the finish a five.
• 44:55
  SPEAKER_01: See, that's where I kind of don't think the finish is quite a five.
• 45:05
  SPEAKER_01: Okay.
• 45:09
  SPEAKER_01: Because the flavors are there.
• 45:13
  SPEAKER_01: I mean, it's going all the way.
• 45:15
  SPEAKER_01: It's got a great great little hug.
• 45:17
  SPEAKER_00: And you know, a lot of times I you know, I I kind of determined my finish if I'm getting that hug.
• 45:24
  SPEAKER_00: It's a milk dud finish.
• 45:26
  SPEAKER_00: I mean, how it what is in my mouth at right now after I just did this and it's finished is milk duds.
• 45:32
  SPEAKER_00: And I don't know, for me, I don't know what more I would want.
• 45:37
  SPEAKER_00: Maybe longer.
• 45:41
  SPEAKER_01: Well, that's what I was fixing to get out.
• 45:44
  SPEAKER_01: It just doesn't seem like those flavors are lasting long enough for me.
• 45:48
  SPEAKER_01: For a but-up to give it a five.
• 45:50
  SPEAKER_00: Yeah, or to give it a five.
• 45:52
  SPEAKER_00: Well, you don't have to, but I that's where me it lasted long enough for me to give it a five, but not a but up up.
• 46:00
  SPEAKER_00: It's a but up up finish if this was long.
• 46:05
  SPEAKER_01: For me.
• 46:06
  SPEAKER_01: If it was a little bit longer, if the flavors would just last a little bit longer, but they to me, I'm not getting a lot of that creme brulee on the finish.
• 46:15
  SPEAKER_01: I'm getting that that sweet brown sugar.
• 46:18
  SPEAKER_00: All of a sudden I started getting milk dug.
• 46:20
  SPEAKER_01: And I'm then I'm getting that cinnamon spice, but then that goes away, and then I'm getting like this sweet tobacco.
• 46:28
  SPEAKER_00: Well, you call it tobacco, I call it chocolate caramel.
• 46:33
  SPEAKER_00: And I will tell you, that might be the difference between a fresh crack and a six, a bottle from 2018.
• 46:47
  SPEAKER_00: You know what I mean?
• 46:48
  SPEAKER_01: So I'm I'm giving I'm giving it a four.
• 46:51
  SPEAKER_01: All right.
• 46:53
  SPEAKER_01: So that's that's a total we both gave it 17 each.
• 46:56
  SPEAKER_00: And what is that when you add it up?
• 46:58
  SPEAKER_00: What is the score?
• 47:01
  SPEAKER_00: 17 each.
• 47:03
  SPEAKER_00: Yeah, but what happens when you add it up and divide it by two?
• 47:07
  SPEAKER_01: 17.
• 47:10
  SPEAKER_01: 34 divided by two is 17.
• 47:14
  SPEAKER_00: Oh, oh my god.
• 47:16
  SPEAKER_00: I'm just giving you crap.
• 47:18
  SPEAKER_00: You know that.
• 47:19
  SPEAKER_01: I know that.
• 47:20
  SPEAKER_01: You're trying to, but I'm on my game tonight.
• 47:24
  SPEAKER_01: Woo! With my Lux Row distillers and carrot, which you will not see any of those anymore.
• 47:32
  SPEAKER_00: Look what I'm wearing.
• 47:34
  SPEAKER_01: That is a rarity.
• 47:36
  SPEAKER_01: Oh, that hat that I gave you.
• 47:38
  SPEAKER_00: That you gave me no more you got me to wear it on the podcast.
• 47:43
  SPEAKER_00: And I wore it tonight.
• 47:45
  SPEAKER_01: Yeah, yeah.
• 47:46
  SPEAKER_01: But I remember when I got it and gave it to you.
• 47:49
  SPEAKER_00: Yes, for who so do let's do a shout out.
• 47:52
  SPEAKER_00: John Remp Rempe is Rempkey.
• 47:55
  SPEAKER_00: Rempey.
• 47:56
  SPEAKER_00: Rempey.
• 47:58
  SPEAKER_01: Remkey.
• 47:59
  SPEAKER_00: Not K P Rimp Rimpkey.
• 48:02
  SPEAKER_00: R-E-M-P-K-E.
• 48:04
  SPEAKER_00: Rimpke.
• 48:05
  SPEAKER_00: No, I don't think there's a K in there.
• 48:09
  SPEAKER_00: Look at this.
• 48:10
  SPEAKER_00: What?
• 48:13
  SPEAKER_01: Let's go to Walker.
• 48:18
  SPEAKER_01: Walker with the stats.
• 48:20
  SPEAKER_01: Is it R-E-M-P-K-E?
• 48:23
  SPEAKER_01: Rimpke?
• 48:24
  SPEAKER_01: Or R E K.
• 48:25
  SPEAKER_01: And I'm pretty positive it is.
• 48:27
  SPEAKER_01: Or is it R-M-P-R-E-M-P-E?
• 48:30
  SPEAKER_00: It's not it's not Paul Letgo.
• 48:35
  SPEAKER_01: I can tell you how to spell Paul Letco.
• 48:39
  SPEAKER_00: I have I had it.
• 48:41
  SPEAKER_00: I have his signature on my are we waiting for Walker here?
• 48:47
  SPEAKER_01: Anyways, we're going right ahead.
• 48:50
  SPEAKER_00: I'm sure Walker's a master distiller, but you have lots and lots and lots of friends.
• 48:57
  SPEAKER_00: Lots of friends.
• 49:00
  SPEAKER_00: At Deluxe Row.
• 49:02
  SPEAKER_00: So why don't you uh give a shout out to them?
• 49:10
  SPEAKER_00: And now it's Walker just told me I was he thinks it's R-E-M-P-E Rempe.
• 49:16
  SPEAKER_01: Wrong, he's wrong, he's wrong.
• 49:18
  SPEAKER_00: So everybody's wrong, and you're right.
• 49:21
  SPEAKER_01: I'm right, yes.
• 49:23
  SPEAKER_00: You know what?
• 49:24
  SPEAKER_00: I will solve this.
• 49:27
  SPEAKER_00: He signed my bottle of Blood Oath.
• 49:31
  SPEAKER_00: It's right up there.
• 49:32
  SPEAKER_01: Well, the people that I that I had there have moved on and went to bigger and better places.
• 49:38
  SPEAKER_00: So uh we'll just leave the list name and people people in the bourbon industry seem to float around.
• 49:51
  SPEAKER_00: Yeah.
• 49:53
  SPEAKER_01: Yeah.
• 49:53
  SPEAKER_01: Good at what they do, and uh and people at other places recognize their abilities and uh they lure they lure them away.
• 50:05
  SPEAKER_00: Lure.
• 50:07
  SPEAKER_00: Lure lure.
• 50:09
  SPEAKER_00: Yes.
• 50:10
  SPEAKER_00: Anyways, you like the way I you like the way I say it.
• 50:13
  SPEAKER_00: All right, so we so that concludes the old Louisville Whiskey Company barrel bottle breakdown of old Ezra number seven, pulling off a 17 out of 18.
• 50:29
  SPEAKER_01: 17 out of 18.
• 50:32
  SPEAKER_00: And that's pretty awesome.
• 50:33
  SPEAKER_00: Uh I would tell you for 40 for$39, which you picked it up today.
• 50:40
  SPEAKER_00: $40, it is probably one of the better$40 bottles you can buy on the market.
• 50:46
  SPEAKER_00: You don't get a lot of 17 out of 18s off of$40 bottles.
• 50:50
  SPEAKER_00: You get them off of um$60,$80,$100, you know, whatever.
• 50:54
  SPEAKER_00: Um, but that is a damn good bottle for$40.
• 50:59
  SPEAKER_01: And uh I'm just so everybody can see, there is a good close-up of it.
• 51:06
  SPEAKER_01: There you go.
• 51:07
  SPEAKER_00: Go out and pick up the bottle today.
• 51:09
  SPEAKER_00: I'll have to go out and buy the bottle today myself because I'm out.
• 51:15
  SPEAKER_01: There you go, and that's always a good bottle to have on the shelf.
• 51:19
  SPEAKER_01: Uh, and like I say, as it's starting to get chilly and cold, this is a great sipper to be sitting around a fire or something like that, just kicking back.
• 51:31
  SPEAKER_01: Did you drink neat?
• 51:33
  SPEAKER_01: Did you like I like it?
• 51:35
  SPEAKER_01: Yes, but as uh as uh Booker used to say, drink it any damn well you please.
• 51:41
  SPEAKER_00: Right.
• 51:42
  SPEAKER_00: And as John Rempe says, too, because it's not if you look at Randy, he looked it up.
• 51:52
  SPEAKER_01: That's what I said.
• 51:54
  SPEAKER_01: Use the and that's what I just said, anyways.
• 52:02
  SPEAKER_00: That's a bot.
• 52:02
  SPEAKER_00: That's a it might say look.
• 52:04
  SPEAKER_01: I was born in Germany, raised in Colorado, transported to the South.
• 52:10
  SPEAKER_01: So y'all might have heard it a little bit different in my with my accent.
• 52:17
  SPEAKER_00: I don't even know what the hell you just said, but um welcome to episode.
• 52:22
  SPEAKER_00: I think this is um podcast number 500 and I want to say 22 or 23.
• 52:31
  SPEAKER_00: And this is the first bottle kill that we've done.
• 52:37
  SPEAKER_00: Do you believe you're you're correct in that?
• 52:39
  SPEAKER_00: So it was uh we did a fresh cat fresh crack bottle kill.
• 52:45
  SPEAKER_00: Well, yes, and this was a the original podcast, this was a fresh crack, and now it's a bot, it's a bottle kill.
• 52:53
  SPEAKER_00: This is a special bottle there right there.
• 52:55
  SPEAKER_00: Anyways, all right, everybody.
• 52:57
  SPEAKER_00: Um that wraps it up.
• 53:00
  SPEAKER_00: Um we've got we've got a lot of stuff coming up.
• 53:05
  SPEAKER_00: The Christmas party you gotta check out.
• 53:06
  SPEAKER_00: We've got a barrel, a private maker's mark private select barrel pick.
• 53:10
  SPEAKER_00: Pre-vouchers are available right now.
• 53:12
  SPEAKER_00: Contact to me on Facebook or you know, on YouTube, and I will work it out so that you can get those pre-vouchers.
• 53:20
  SPEAKER_00: But uh wonderful again, it's been a great time, Super Nash.
• 53:26
  SPEAKER_00: Uh I like it when you come on consistently.
• 53:30
  SPEAKER_00: Now, know that next we'll throw out next Tuesday.
• 53:33
  SPEAKER_00: I probably will be uh audio podcast load because I will be driving back from Wisconsin after the Green Bay Packer game on Tuesday, so probably not able to do a podcast.
• 53:47
  SPEAKER_00: If I can uh and get back early enough, I will, but uh it doesn't look good at this time.
• 53:54
  SPEAKER_00: But I will tell you that um wow, our live stream just ended on YouTube.
• 54:04
  SPEAKER_00: So uh everybody on YouTube, it's over.
• 54:09
  SPEAKER_01: And uh but I was gonna mention something.
• 54:12
  SPEAKER_01: Oh, yeah.
• 54:13
  SPEAKER_01: Uh not only that, but uh I'll go ahead and throw this out there tonight.
• 54:19
  SPEAKER_01: Be looking for and tuning in to all our upcoming podcasts.
• 54:25
  SPEAKER_01: Yep.
• 54:25
  SPEAKER_01: Because the holiday season is upon us, and you know what Super Nash, aka Bourbon Clause likes to do every year.
• 54:33
  SPEAKER_01: I like to give away whiskey and bourbon.
• 54:36
  SPEAKER_01: And so we got a very special giveaway this year that uh me and Tiny's working on.
• 54:43
  SPEAKER_01: So you'll just have to stay tuned to every podcast from now until uh Christmas.
• 54:49
  SPEAKER_01: Well, if you want to get in on it.
• 54:52
  SPEAKER_00: Well, I'll tell you.
• 54:54
  SPEAKER_01: Lots of whiskey from the Christmas present, the past, present, and the future is gonna be flowing your way.
• 55:02
  SPEAKER_01: And I will tell you.
• 55:03
  SPEAKER_01: But you gotta you gotta be you gotta be watching to know how and find out how to get in on it.
• 55:08
  SPEAKER_00: And it has the 12 days of Christmas involved.
• 55:13
  SPEAKER_00: So that's yes, it does.
• 55:15
  SPEAKER_00: So all right, so there's the little tidbit for everybody to chew on.
• 55:20
  SPEAKER_00: Uh everybody on watching everybody on Facebook.
• 55:23
  SPEAKER_00: No, we're gonna be on for a couple more minutes.
• 55:24
  SPEAKER_00: I'm not gonna be on late because I got a lot of stuff to do.
• 55:28
  SPEAKER_00: But um www.
• 55:31
  SPEAKER_01: Go ahead.
• 55:33
  SPEAKER_01: I was just saying I myself won't be on on too long either.
• 55:37
  SPEAKER_00: I I've got well I'm gonna turn it over to Walker and Randy and John almost right away, and I'll be on full me and Super Nash will be on for a couple minutes, and then uh you guys can take over.
• 55:48
  SPEAKER_00: But um Facebook, you can get the first part of that uh as soon as you need to.
• 55:53
  SPEAKER_00: But remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 55:58
  SPEAKER_00: Make sure you watch us our list, Glenn Karen's t-shirts, crystal Glenn Karen's those all all the Scotchy Bourbon Boy swag.
• 56:09
  SPEAKER_00: Yeah, try and get that crystal Glenn Cairn Club.
• 56:12
  SPEAKER_00: Remember, it's available.
• 56:14
  SPEAKER_00: Uh, also there's barrel pre pre-sale barrel pick of the MakersMark private select.
• 56:20
  SPEAKER_00: And then also remember, we're on Facebook, Instagram, YouTube, X, and TikTok along with iHeart, Apple, and Spotify.
• 56:28
  SPEAKER_00: But make sure that you not only subscribe but become a member and leave really good feedback.
• 56:34
  SPEAKER_00: We need feedback.
• 56:35
  SPEAKER_00: Anyone you can give us feedback, I would love for feedback.
• 56:40
  SPEAKER_00: So remember, this helps us grow in so many different ways.
• 56:46
  SPEAKER_00: Good bourbon equals good times and good friends, like you, Super Nash.
• 56:51
  SPEAKER_01: Remember, go ahead, Tonic.
• 56:53
  SPEAKER_00: Go ahead.
• 56:54
  SPEAKER_01: Remember, don't drive, drink responsibility, drink responsibility and live your life uncut and unfiltered.
• 57:07
  SPEAKER_00: And my one of my favorite songs is about to play.
• 57:12
  SPEAKER_00: Here we go.