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The Fresh Victor Nine Juice Bottle Bar Cart · 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 Michelon reserve line reflects their story from the start to the bottle to your glass, with unique wheated it and rye bourbons, and also rye and wheat whiskies, the Michelon brand is easy to sip.
• 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.
• 2:55
  SPEAKER_00: Tiny here with you, along with CT.
• 2:59
  SPEAKER_00: Welcome, CT.
• 3:01
  SPEAKER_02: What's up, everybody?
• 3:02
  SPEAKER_02: Thanks for everybody who's tuning in live, Facebook and YouTube, and wherever else you might be streaming this wonderful show.
• 3:10
  SPEAKER_00: Well, also, uh, we had to do a little bit of pivot.
• 3:14
  SPEAKER_00: Ken McKenzie was there was a mix-up in his invitation.
• 3:17
  SPEAKER_00: It didn't get on his schedule.
• 3:19
  SPEAKER_00: I even threw out the reminders, I threw out the the podcast, share the podcast with him, and because of a personal incident, the the PR person wasn't able to get this to him.
• 3:34
  SPEAKER_00: So tonight, me and you are gonna ride what would you call side saddle or horse double horseback, or how do you even put that?
• 3:45
  SPEAKER_02: Well, you know, I I don't know, but we will make it work one way or the other because we have the product, and you know, even though Ken can't be here to tell the story of the brand, I think we can probably do it pretty good justice.
• 3:58
  SPEAKER_02: Well, I think so too.
• 3:59
  SPEAKER_00: And then just these mixers that he puts out.
• 4:02
  SPEAKER_00: I mean, one of the cool things, and and we're just gonna, everybody, we're just gonna be pretty much hanging out and doing this.
• 4:11
  SPEAKER_00: And these mixers are, I I I was, you know, as you go through them, as you taste through them, if you taste them straight, they're pretty intense.
• 4:23
  SPEAKER_00: They're all natural, non-GMO, gluten-free.
• 4:27
  SPEAKER_00: Everything, all the fruit is fresh.
• 4:30
  SPEAKER_00: It's all perfect for your cocktail.
• 4:33
  SPEAKER_00: So I like to think of it as what creamer is, you know, those those pre creamers.
• 4:41
  SPEAKER_00: The sugar is in here, it's all natural cane sugar and everything.
• 4:46
  SPEAKER_00: But these these are intense mixers.
• 4:50
  SPEAKER_00: When you, it's not just like putting orange juice or juice, and then he mixes them together.
• 4:55
  SPEAKER_00: So when you actually taste them directly, it's it's intense.
• 5:00
  SPEAKER_00: You can taste the the the either the the the sourness of the lemon and the lemon, and then there's the sugar for the sour.
• 5:11
  SPEAKER_00: I mean, everything's in it, and it's designed to work with it.
• 5:15
  SPEAKER_00: And the the one that that is designed specifically with with the the recipe on the back is the fresh victor lemon sour.
• 5:24
  SPEAKER_00: It's the the whiskey sour is right there on the side for for how you use it.
• 5:31
  SPEAKER_00: Now, one of the things in this whiskey sour recipe is egg whites.
• 5:37
  SPEAKER_00: They have egg whites in it.
• 5:39
  SPEAKER_00: And I, tonight, mine, because once I heard it was a punt, so I figured I might as well just mix it because we didn't have to do anything or whatever.
• 5:48
  SPEAKER_00: And I was able to do this, and I've never tried this before, but this is real coconut cream.
• 5:56
  SPEAKER_00: This is real gourmet cream of coconut.
• 5:58
  SPEAKER_00: Now, I don't know if you've had that before, but it's pretty spectacular and it works a lot.
• 6:04
  SPEAKER_00: It has the consistency a lot of uh egg white.
• 6:07
  SPEAKER_00: So putting that into this mix with I used Whiskey Thief right here.
• 6:14
  SPEAKER_00: Whiskey thief, I believe this is 120.
• 6:20
  SPEAKER_00: Let's see, where is it?
• 6:23
  SPEAKER_00: 134 proof.
• 6:27
  SPEAKER_00: Good way to start the night, right?
• 6:29
  SPEAKER_00: Yeah, and so one of the things about when you mix stuff, and then there's the sugar aspect, although it's all natural juices and sugar, pure cane sugar, one of the those things is right, is that I always find having a sugar, what would you say, base while you're drinking whiskey, a lot of times it allows the whiskey to enter your bloodstream a little bit differently.
• 6:56
  SPEAKER_00: Do you find that also?
• 6:58
  SPEAKER_02: Yeah, well, yeah, it it it speeds it up, so to speak.
• 7:03
  SPEAKER_02: So yeah, I definitely think that's the case.
• 7:06
  SPEAKER_02: You know, but the the the really cool thing, and we haven't really talked about it on these pre-made cocktails, is these do not have to have alcohol, they can be a mocktail.
• 7:16
  SPEAKER_02: So if somebody was just wanting to enjoy them but be able to enjoy them in a cocktail, you could add sparkling water, whether it be uh LaCroix or whatever, or tapioca, whatever.
• 7:29
  SPEAKER_02: You do not have to add alcohol, which is kind of fun because it can be used for a lot of different things.
• 7:35
  SPEAKER_00: Okay, well, yeah.
• 7:36
  SPEAKER_00: So I did the lemon sour.
• 7:40
  SPEAKER_00: Obviously, you've got ideas out over there, and I'm gonna concentrate on the whiskey drinks and see how they work out.
• 7:50
  SPEAKER_00: And you have other things.
• 7:51
  SPEAKER_00: What you got there for us, 15?
• 7:54
  SPEAKER_02: So I think probably first thing to do is talk about real quick what what they offer.
• 8:00
  SPEAKER_02: You haven't talked about that, have you?
• 8:02
  SPEAKER_02: No.
• 8:02
  SPEAKER_02: Okay, so there is so with with their brand, they offer nine of these cocktails.
• 8:08
  SPEAKER_02: I have all nine of them.
• 8:10
  SPEAKER_02: The the one that's almost gone in the middle is the the pineapple and ginger root, which I found that to be really good with rum, especially coconut or pineapple rum.
• 8:23
  SPEAKER_02: So we'll touch on that one in a minute.
• 8:25
  SPEAKER_02: But they also make Mexican lime and agave.
• 8:28
  SPEAKER_02: I think that's gonna be this one here.
• 8:29
  SPEAKER_02: That uh honestly just makes a tremendous margarita.
• 8:35
  SPEAKER_02: It's easy to make.
• 8:36
  SPEAKER_02: If you've got a mixer, you put two ounces of that in and an ounce of your favorite tequila.
• 8:41
  SPEAKER_02: Bam! Tequila, you've got a margarita that isn't made with a bunch of crap.
• 8:48
  SPEAKER_02: Like if you get one at a bar, typically they're not made real well, and you have to ask for a top shelf.
• 8:52
  SPEAKER_02: This would be what I would consider a top shelf margarita because you can use good tequila in it.
• 8:58
  SPEAKER_02: So, again, that's the Mexican lime and agave.
• 9:01
  SPEAKER_02: Then we've got cactus, pear, and pomegranate, and I think that's this one.
• 9:06
  SPEAKER_02: Now, on the website, they have a drink.
• 9:10
  SPEAKER_02: I'm gonna just tell you, I tried it and it was a fail for me.
• 9:15
  SPEAKER_02: It is called the Dark and Fruity, and it says to use the Texas or the cactus, pear, and pomegranate and mix it with equal parts of an Irish stout beer.
• 9:26
  SPEAKER_02: That did not work.
• 9:29
  SPEAKER_02: So they do have some really good recipes online, though.
• 9:33
  SPEAKER_02: So if you go to FreshVictor, you can see some cool ideas and you can kind of be your own bartender.
• 9:38
  SPEAKER_02: And what's great about this, and we talked about this leading up to the 4th of July weekend, is this is something that you can get shipped to your house.
• 9:46
  SPEAKER_02: They ship it in a container that has got cold packs in it, so it's fresh when it gets to you, and they'll last all through.
• 9:55
  SPEAKER_02: If you order them now, most of the stuff is going to be good through September.
• 9:58
  SPEAKER_02: So on to the next one, jalapeno and lime, one of my favorite ones.
• 10:03
  SPEAKER_02: The jalapeno, if you like jalapeno, that thing has got some good bite to it.
• 10:08
  SPEAKER_02: It's not just a light little bit, it's there.
• 10:11
  SPEAKER_02: And again, makes a killer margarita lemon sour, which Jeff, you talked about.
• 10:17
  SPEAKER_02: And you know, I think you could do a lot with that, whether you put it with a make a whiskey lemon sour out of it, whatever you do, that's pretty universal.
• 10:26
  SPEAKER_02: Then there's a pineapple and ginger root.
• 10:28
  SPEAKER_02: I've also done different ones that to me pairs the best with bourbon.
• 10:33
  SPEAKER_02: I like the pineapple ginger root with bourbon.
• 10:36
  SPEAKER_02: Cucumber and lime, I think is gonna just be salad dressing.
• 10:40
  SPEAKER_02: I'm not sure how to use that one yet.
• 10:41
  SPEAKER_00: So I I had it, I I went through, so I got all of them too with you, like like you did.
• 10:50
  SPEAKER_00: They sent me the full the full thing.
• 10:52
  SPEAKER_00: And and when I went through it initially, I picked out some, and I went when I was with my mom and dad in Florida, I made margaritas and whatever, and I ended up with four or five, six of them.
• 11:06
  SPEAKER_00: And right now I went down today to four, knowing you have the full realm.
• 11:12
  SPEAKER_00: But the cucumber lime, I like I it is heavy cucumber.
• 11:18
  SPEAKER_00: So if anybody has any ideas and they like cucumber, that you know, it's funny because it would make really good cucumber water.
• 11:27
  SPEAKER_02: Um I'm I think that it would.
• 11:29
  SPEAKER_02: I'm gonna try this today.
• 11:30
  SPEAKER_02: I'm gonna use a gin with it and see if I can't.
• 11:33
  SPEAKER_00: Oh, it might make sense.
• 11:34
  SPEAKER_00: Does it what what is the the the suggested drink for the cucumber lion?
• 11:41
  SPEAKER_02: You know what?
• 11:41
  SPEAKER_02: If I could read the side of this label, I could tell you, but it is I think they're using tequila, slices of cucumber, and then I can't even read what it's called.
• 11:55
  SPEAKER_02: The the print is so small on that it's insane.
• 11:58
  SPEAKER_02: Yeah, that's what this is for with glasses, right?
• 12:03
  SPEAKER_02: But but we'll we'll we'll try a couple things with it, and then the three citrus and mint leaf, again, another good one that mixes uh great.
• 12:10
  SPEAKER_02: A lot of these are they they do really well with tequila, but I have found most of them with bourbon do really well.
• 12:17
  SPEAKER_02: Then the strawberry lemon, and today I'm gonna be taking that.
• 12:21
  SPEAKER_02: That's gonna be my first one out of the gate.
• 12:23
  SPEAKER_02: I'm gonna take the strawberry and lemon and mix it with painter.
• 12:26
  SPEAKER_02: Came out this year with a strawberry cream vodka, and it's it's actually really good for vodka.
• 12:35
  SPEAKER_02: So that's gonna be that combination, and then grapefruit and sea salt.
• 12:39
  SPEAKER_02: And again, I think that would be a really good one to pair with atonic water, seltzer water.
• 12:45
  SPEAKER_02: I think that would be a lot of flavor in that.
• 12:48
  SPEAKER_00: So I mean, if you were a hotel, that cucumber and lime, you could just add a little bit to water and then say it, and then throw a bunch of cucumbers like they do at the hotel lobby.
• 13:00
  SPEAKER_00: That would be that would be something to use that for, right?
• 13:03
  SPEAKER_02: I'm gonna start with the cucumber and lime.
• 13:05
  SPEAKER_02: I'm gonna I'm gonna taste it so easily.
• 13:07
  SPEAKER_02: I I think that these tasting them first in a glass is the best way because that's how I think for me, I think I can kind of gauge my palate what I what I think is gonna work with it.
• 13:19
  SPEAKER_02: So I'm gonna start with cucumber and lime.
• 13:22
  SPEAKER_00: Smells like a salad in a glass right now.
• 13:25
  SPEAKER_00: Oh, it does.
• 13:26
  SPEAKER_00: I mean, I was like, it was and you're not a big, huge salad in a glass guy.
• 13:31
  SPEAKER_02: No, I'm I there was a cocktail that was on their website that had sticks of celery in it, and I was like, I should do that just for the effect.
• 13:39
  SPEAKER_00: Well, also, you should add sticks of celery with a couple radishes.
• 13:44
  SPEAKER_02: Yeah.
• 13:46
  SPEAKER_02: But this thing is all day long cucumber.
• 13:50
  SPEAKER_02: I I'm not even hardly getting the line.
• 13:52
  SPEAKER_00: Oh, yeah, there was not.
• 13:53
  SPEAKER_00: It it's definitely, I was like, I kind of was like straight up, I'm out.
• 13:58
  SPEAKER_00: Oh, it tastes good though.
• 14:01
  SPEAKER_00: Wow.
• 14:01
  SPEAKER_00: God, you know, are you really seriously gonna make me run upstairs and get it?
• 14:05
  SPEAKER_00: I'm not getting you.
• 14:06
  SPEAKER_00: It tastes better than it smells.
• 14:09
  SPEAKER_00: No, I tasted it.
• 14:10
  SPEAKER_00: It tastes significantly better than it smells.
• 14:13
  SPEAKER_00: All right, but but once again, when you're when you when when you get access, go to their website.
• 14:18
  SPEAKER_00: And when you get access, go pick up what you're when you do your order, pick up what you uh one of the one cool thing is they when when your order comes, they send it with with with the refrigerated packs and everything, and you get it, and I put it straight into the into the refrigerator.
• 14:38
  SPEAKER_00: I would say there's expiration dates on it, but at the same time, if you keep it sealed, it definitely lasts longer than the expiration dates.
• 14:48
  SPEAKER_00: Those expiration dates, in my opinion, is that they should be sold by that time.
• 14:54
  SPEAKER_00: So everything that I had was sealed, but it's one thing I can I can so what's awesome about this, right?
• 15:02
  SPEAKER_00: CT?
• 15:03
  SPEAKER_00: Look at him.
• 15:04
  SPEAKER_00: He's doing the shaker.
• 15:06
  SPEAKER_00: All right, I can't even hear it.
• 15:08
  SPEAKER_00: You got you got it's fine.
• 15:12
  SPEAKER_00: But what's awesome about this, right, is the fact that it gets you, it's it's so much more than just juice.
• 15:21
  SPEAKER_00: Like if you have if you have your own juice, it's it's ready to go for a cocktail.
• 15:26
  SPEAKER_00: So, and there's enough in it, in my opinion.
• 15:31
  SPEAKER_00: So if you're having a party and you want to make a mixed drink, like well, I'm gonna go with the straw.
• 16:23
  SPEAKER_00: What did you pull the cucumber?
• 16:25
  SPEAKER_02: Yeah, I just did the cucumber and the gin.
• 16:29
  SPEAKER_02: And this is a so this is a gin from high bank that is a barrel-aged gin.
• 16:35
  SPEAKER_02: So special bottle.
• 16:37
  SPEAKER_02: Shout out to IBank for that.
• 16:39
  SPEAKER_02: I picked this up when I was in there the last time.
• 16:42
  SPEAKER_02: This is a 41-month-age gin in barrels.
• 16:47
  SPEAKER_00: So it was it in a bourbon barrel or just a regular all right.
• 16:50
  SPEAKER_00: So you've got the tie-in right there that I always so what this strawberry lemon right here.
• 16:59
  SPEAKER_00: Yeah, that's my next one.
• 17:01
  SPEAKER_00: I am going to do something with that right now.
• 17:05
  SPEAKER_02: All right, I'm gonna I'm gonna try this.
• 17:07
  SPEAKER_02: This is this again will be the cucumber and lime, and we're gonna mix that with a fairly aged gin.
• 17:15
  SPEAKER_02: That's what I'm gonna try right now.
• 17:17
  SPEAKER_02: So down the hatch.
• 17:21
  SPEAKER_00: There it is.
• 17:22
  SPEAKER_00: So, last one of the key things, Turner Wathan, who's a good friend.
• 17:30
  SPEAKER_00: That last podcast on Thursday was phenomenal.
• 17:34
  SPEAKER_00: They were all with Greg last week and Macaulay, and then Turner comes on.
• 17:39
  SPEAKER_00: But Turner really gave us do, but he has this, which you have.
• 17:45
  SPEAKER_00: Which bottle is it?
• 17:49
  SPEAKER_00: Oh, the the small batch, the A-word, yes, and I am going to I so one thing.
• 17:57
  SPEAKER_00: Let me see what it says, because I have the glasses and whatever.
• 18:01
  SPEAKER_00: The fresh Victor strawberry, what's what are they suggesting?
• 18:06
  SPEAKER_00: They're suggesting vodka and a lemon wedge, and I'm gonna do it with his ambirana rum.
• 18:14
  SPEAKER_00: And I was thinking of doing it with Fortuitous Union, the rye and the rum, but I thought maybe the Ambirana and the strawberry might work.
• 18:26
  SPEAKER_00: I'm just just throwing it out there a little bit.
• 18:30
  SPEAKER_00: So, what do you think I use for that?
• 18:31
  SPEAKER_00: Do you think I use the regular ice or do you think you use big ice?
• 18:36
  SPEAKER_00: Because that makes a difference in a drink, right?
• 18:40
  SPEAKER_02: Yeah, I'm gonna use big ice in my glass.
• 18:42
  SPEAKER_02: I'm gonna mix mine right now.
• 18:44
  SPEAKER_02: So give me just a second, I'll be right back.
• 18:46
  SPEAKER_00: So if I use big ice, I'm gonna use my my my uh bourbon brother on my my supernast that says, congrats on being brother for life.
• 19:04
  SPEAKER_02: All right, I'm gonna take that same strawberry lemon, I'm gonna mix it with Hainer's strawberry cream vodka.
• 19:11
  SPEAKER_00: I'm dropping a big cube in there.
• 19:15
  SPEAKER_00: And how much I and so I've got the things, and they usually they they tell you the the ratios.
• 19:22
  SPEAKER_00: I mean, honestly, have you ever tried this uh real gourmet cream of coconut CT?
• 19:31
  SPEAKER_01: Yeah, I use those different ones and different cocktails.
• 19:34
  SPEAKER_01: I've got mango, strawberry.
• 19:36
  SPEAKER_00: I enjoy that.
• 19:38
  SPEAKER_00: That was really good.
• 19:42
  SPEAKER_00: All right, so we got that there.
• 19:45
  SPEAKER_00: So this strawberry, so you guys, it's a party tonight.
• 19:50
  SPEAKER_00: Think of think about it that way, in the way that we are just having fun coming up with different mixers and using these.
• 20:00
  SPEAKER_00: So this is something you could do with your friends and family.
• 20:06
  SPEAKER_00: Let's see, are we still recording there?
• 20:08
  SPEAKER_00: Yes, we are.
• 20:13
  SPEAKER_00: So I am going to get the get the recipe.
• 20:18
  SPEAKER_00: Roxy's home.
• 20:20
  SPEAKER_00: Hey Roxy.
• 20:22
  SPEAKER_00: Hey Roxy.
• 20:24
  SPEAKER_00: Our guest can't it wasn't didn't show.
• 20:33
  SPEAKER_00: Well, something happened that wasn't foreseen and he didn't get the invite.
• 20:40
  SPEAKER_00: So it's just us.
• 20:47
  SPEAKER_00: Oh my god.
• 20:50
  SPEAKER_00: Three ounces.
• 20:51
  SPEAKER_00: Do you need a drink?
• 20:52
  SPEAKER_05: Oh boy, do I ever you want meat?
• 20:56
  SPEAKER_00: Well, first while while I mix this up with three what are you making?
• 21:02
  SPEAKER_00: I'm making I'm trying something instead of vodka.
• 21:06
  SPEAKER_00: I'm using Turner's.
• 21:08
  SPEAKER_05: I don't have any uh I haven't eaten yet, though.
• 21:11
  SPEAKER_05: And maybe I'll eat something first and then I'll come down.
• 21:13
  SPEAKER_05: Two three.
• 21:14
  SPEAKER_05: Well, this is doing this for a bit, right?
• 21:17
  SPEAKER_00: Well, of course I'm doing this for a bit.
• 21:19
  SPEAKER_00: Hey, do you go by the one and a half ounces or do you go for two?
• 21:24
  SPEAKER_02: I just do equal parts until I figure it out because sometimes, you know, you mess around.
• 21:28
  SPEAKER_02: I just I just go equal.
• 21:31
  SPEAKER_02: All right.
• 21:32
  SPEAKER_02: I just I do an ounce or two, depends on, you know, like sometimes I just put an ounce of each one.
• 21:36
  SPEAKER_00: Well, this is three ounces of the, so if we're doing equal part, it's up to three ounces of alcohol.
• 21:45
  SPEAKER_02: Yeah, the strawberry pomegranate with that strawberry uh vodka smells amazing.
• 21:51
  SPEAKER_02: All right, I got that.
• 21:54
  SPEAKER_00: And then it said take a lemon wedge, which I have already.
• 21:59
  SPEAKER_00: Squeezed a little lemon in there.
• 22:02
  SPEAKER_00: I don't have any lemon wedges.
• 22:04
  SPEAKER_00: What?
• 22:05
  SPEAKER_00: I don't have any lemons or limes.
• 22:07
  SPEAKER_00: I got lemons and limes.
• 22:09
  SPEAKER_00: You see that?
• 22:11
  SPEAKER_00: Wait, yeah, I'll throw out the I got the little plate.
• 22:17
  SPEAKER_00: I went grocery shopping today.
• 22:20
  SPEAKER_00: All right, so I got my little stir here.
• 22:25
  SPEAKER_00: Let's give it a all right.
• 22:31
  SPEAKER_00: That's with the Ambarana or the A-word rum.
• 22:35
  SPEAKER_00: And then oh my god, that worked.
• 22:43
  SPEAKER_00: All right, let's see.
• 22:46
  SPEAKER_00: Was there one of that?
• 22:47
  SPEAKER_00: It said lemon, vodka, and that.
• 22:50
  SPEAKER_00: That's what it was.
• 22:51
  SPEAKER_00: So drop that back on.
• 22:54
  SPEAKER_00: Cheers.
• 22:54
  SPEAKER_00: What so what was yours?
• 22:56
  SPEAKER_00: Are you ready?
• 22:56
  SPEAKER_00: This didn't say drop a cherry in, even though I'd like to drop a cherry.
• 23:00
  SPEAKER_00: I like dropping cherries in everything, don't you?
• 23:02
  SPEAKER_02: Usually, yeah, but you know what?
• 23:04
  SPEAKER_02: This drink, I would like to just take a strawberry and actually put it on a stick and no, I would I would agree with that.
• 23:11
  SPEAKER_00: That probably would work.
• 23:12
  SPEAKER_00: A really, really ripe strawberry, or even a raspberry would a good raspberry would work too.
• 23:18
  SPEAKER_00: I mean, I understand strawberries there, but raspberries with in the summer are are are pretty good.
• 23:24
  SPEAKER_00: Kirk's okay.
• 23:26
  SPEAKER_00: So let's let's give them a sip.
• 23:35
  SPEAKER_00: I will have to say CT.
• 23:40
  SPEAKER_00: It works.
• 23:41
  SPEAKER_00: It's easy to drink.
• 23:43
  SPEAKER_00: Strawberry, it's a strawberry, pomegranate.
• 23:47
  SPEAKER_00: No, straw.
• 23:48
  SPEAKER_00: Mine's strawberry and lemon.
• 23:50
  SPEAKER_00: Did you do?
• 23:50
  SPEAKER_00: Is that what you used?
• 23:53
  SPEAKER_00: I did the strawberry and lemon.
• 23:56
  SPEAKER_00: Okay.
• 23:56
  SPEAKER_00: So the strawberry and lemon with the the rum and then that little bit of cinnamon.
• 24:04
  SPEAKER_00: And it it is.
• 24:07
  SPEAKER_00: I would say that I you know how I did part three parts to three parts?
• 24:14
  SPEAKER_00: Three ounces to three ounces.
• 24:17
  SPEAKER_00: I would say three ounces of the strawberry, probably to two ounces of this, would it would be fantastic.
• 24:24
  SPEAKER_00: I mean, I will say the Ambirana comes through a little bit more, but it works really good with the strawberry.
• 24:30
  SPEAKER_00: Like they do like a cracker thing.
• 24:33
  SPEAKER_00: You know what it's like?
• 24:34
  SPEAKER_00: It's almost like a cinnamon honey gram instead of whatever the hell Ambarana usually does.
• 24:42
  SPEAKER_00: Cinnamon toast crunch.
• 24:45
  SPEAKER_02: Yeah.
• 24:46
  SPEAKER_02: Yeah.
• 24:47
  SPEAKER_02: Whatever.
• 24:48
  SPEAKER_02: Whatever it does.
• 24:51
  SPEAKER_02: Yeah, I like that one though.
• 24:52
  SPEAKER_02: So now let's uh let's do you have any tequila down there?
• 24:57
  SPEAKER_00: I hate you.
• 24:58
  SPEAKER_00: No, I don't.
• 24:59
  SPEAKER_00: I will say no.
• 25:00
  SPEAKER_00: I stay away.
• 25:02
  SPEAKER_00: I just only tequila I have is what people give me, and it's not even fair because I always have tequila.
• 25:08
  SPEAKER_00: All right, so you know, right, when we did the Mexican, the Cinco de Mayo podcast, right?
• 25:17
  SPEAKER_00: With with the with the distiller, you know he's the guy that distills the tequila with the scorpion.
• 25:25
  SPEAKER_00: Did you know that?
• 25:27
  SPEAKER_00: Yeah, he is the guy.
• 25:30
  SPEAKER_00: So the when we went there and that tequila that Matt had, he remembered that Ohio release.
• 25:36
  SPEAKER_00: Because he's this little guy in Mexico on the bait in this where they're rough country for growing corn and everything.
• 25:44
  SPEAKER_00: And he makes tequila and with the scorpion.
• 25:48
  SPEAKER_00: He was the guy with the scorpion.
• 25:50
  SPEAKER_00: So Matt just was on, and you know, he was like in the whatever, just losing it.
• 25:59
  SPEAKER_00: So I'm gonna work, and we're invited down to Mexico with the distributor to take us to the distillery.
• 26:07
  SPEAKER_00: All right, I'm in.
• 26:09
  SPEAKER_00: I don't want to go to Mexico.
• 26:10
  SPEAKER_00: I want to go, I want to go to Mexico with a distributor.
• 26:14
  SPEAKER_00: I don't want to go to Mexico by myself ever.
• 26:19
  SPEAKER_02: Let's let's yeah, I'll go with the distributor.
• 26:22
  SPEAKER_02: So do you have the three citrus and mint leaf?
• 26:24
  SPEAKER_02: No, I drank it all.
• 26:28
  SPEAKER_00: This is a good thing.
• 26:28
  SPEAKER_00: I mean, everything everything I opened and tried, I had to discard because of the time I had it.
• 26:34
  SPEAKER_00: Everything tonight I have.
• 26:35
  SPEAKER_00: Here's what I have tonight.
• 26:37
  SPEAKER_00: I've got the strawberry and lemon, like you said, I had the grapefruit and salt.
• 26:40
  SPEAKER_00: I do have the pineapple and ginger root and the lemon and sour.
• 26:44
  SPEAKER_00: So I went, I went with Have you done anything with the grapefruit and salt?
• 26:48
  SPEAKER_00: No.
• 26:49
  SPEAKER_00: No, I I just opened all these tonight.
• 26:52
  SPEAKER_00: I'm I've I didn't even try them until tonight in a little glass to make sure everything was cool and kosher.
• 26:58
  SPEAKER_02: Well, let's let's try.
• 26:59
  SPEAKER_02: I'm gonna I'm trying a little pour of the grapefruit and salt, and then let's see if we can find whether this goes with can we make this work with a bourbon or rye?
• 27:08
  SPEAKER_02: Let me see what this thing does.
• 27:09
  SPEAKER_00: Well, if you're gonna do it with the I will do it with Fortuitous Union.
• 27:14
  SPEAKER_00: I will think of that, or I'll do it with Middle West Spirits.
• 27:21
  SPEAKER_00: I could do it with the wheat whiskey or the pumpernickel rye.
• 27:25
  SPEAKER_00: I actually could do it with the pumpernickel rye.
• 27:27
  SPEAKER_02: Yeah, that's the crazy thing, is all of these drink well by themselves.
• 27:31
  SPEAKER_02: It's insane.
• 27:32
  SPEAKER_00: Well, but but but don't you agree when you drink it by yourself, it's it's intense taste, and it's like drinking coffee creamer, those coffee creamers you get from the store or whatever, and you taste those plain, and it's just like liquid caramel or liquid brown sugar.
• 27:53
  SPEAKER_00: You know what I mean?
• 27:54
  SPEAKER_00: And it's it feels like that these these are to what with to whiskey and other things what creamer is to coffee.
• 28:03
  SPEAKER_00: Yeah.
• 28:04
  SPEAKER_02: Well, the me tasting it, I think I'm gonna like this better with a tequila.
• 28:09
  SPEAKER_02: So I'm gonna use a and I'm gonna use a blanco tequila because I don't want it to have too much barrel inflow.
• 28:16
  SPEAKER_02: What are you using?
• 28:18
  SPEAKER_00: Kazikane's no no no which which which one?
• 28:22
  SPEAKER_00: The grapefruit.
• 28:24
  SPEAKER_02: All right, we got the grapefruit.
• 28:25
  SPEAKER_02: And I'm putting it in my super dandy, efficient Glenn Karen mixer glass.
• 28:35
  SPEAKER_00: So I I did you do know I learned how to spin, right?
• 28:40
  SPEAKER_00: You still don't know how to spin.
• 28:42
  SPEAKER_00: No, no, no, I no, it was taught to me how to do it.
• 28:46
  SPEAKER_00: I've done it.
• 28:47
  SPEAKER_00: I know how to spin.
• 28:49
  SPEAKER_00: I've been I've been waiting to get with you actually to spin.
• 28:54
  SPEAKER_00: I'm not spinning now, but it was it was taught to me how to spin.
• 29:00
  SPEAKER_00: And it it it wasn't like a thing except tell me how to picture what I'm doing.
• 29:05
  SPEAKER_00: And I was able to do it.
• 29:10
  SPEAKER_00: So you did a mixer in the glen of just the the grapefruit and the tequila.
• 29:18
  SPEAKER_02: Yep, mixed it up and it's good.
• 29:20
  SPEAKER_02: No, no ice, which definitely with a cocktail would help, but this works.
• 29:26
  SPEAKER_02: It it the tequila mellows the grapefruit, and the grapefruit kind of just blends well with that agave.
• 29:35
  SPEAKER_02: So this this is nice for a grapefruit is just one of those things.
• 29:42
  SPEAKER_02: It's it's so dominant.
• 29:44
  SPEAKER_02: Yeah, it's it it has that thing where you either like it or you don't, most people.
• 29:49
  SPEAKER_02: So when you get something like this, that again it's kind of like the cucumber out of the glass, it's it's jumping at you, your nose, it's it's strong, but it it mixes well and it tastes good with the tequila.
• 30:04
  SPEAKER_00: Well, I will say that that grapefruit that that that when you think of grapefruit, a lot of people, if you just eat the grapefruit out of the grapefruit, I love to have a grapefruit, but if you add sugar to the top of it while you're eating a grapefruit, you cut it in half and you add sugar on top, it's a different experience opposed to just chowing down the grapefruit, cut it in half, but chow down the grapefruit.
• 30:30
  SPEAKER_00: And this to me drinks similar to a grapefruit with sugar on top.
• 30:36
  SPEAKER_00: That's what I get.
• 30:38
  SPEAKER_00: So I was gonna try it, but that OHLQ honey barrel out of four roses barrels might be something to see.
• 30:52
  SPEAKER_00: Or do you think that would go better with the pineapple ginger with honey?
• 30:56
  SPEAKER_00: Ooh, I would do the honey with the pineapple ginger, yeah.
• 30:59
  SPEAKER_00: All right, so I'm thinking.
• 31:06
  SPEAKER_02: So, is that what you're going to next?
• 31:07
  SPEAKER_02: Is the pineapple ginger?
• 31:09
  SPEAKER_00: No, no, no, no.
• 31:10
  SPEAKER_00: I'm gonna still try the grapefruit because you did that.
• 31:14
  SPEAKER_00: I am gonna see, because this bottle here is okay to me, but let's see what happens when we use IW Harper Cabernet finish.
• 31:25
  SPEAKER_00: Because that IW Harper Cabernet finish, you have to admit, was Cabernet.
• 31:36
  SPEAKER_00: Don't you agree?
• 31:38
  SPEAKER_00: Mm-hmm.
• 31:39
  SPEAKER_00: And I think that would go good with we'll put some crushed ice or regular ice.
• 31:47
  SPEAKER_00: So today I went through my first time there was a new place right by our house that's a drive, it's a drive-thru, and it does, it does normal, but it was just built, and it has a really nice store, but the but the owners are some form of Indian or or whatever nationality.
• 32:08
  SPEAKER_00: But I went to go get a bag of ice.
• 32:10
  SPEAKER_00: I'm like, I just need a bag of ice, and it was three dollars for the bag of ice, and I tipped it.
• 32:17
  SPEAKER_00: So the man was just running.
• 32:18
  SPEAKER_00: The guy in front of us, in front of me, had like five cases of beer and some sort of four-pack of seltzer uh water or whatever, and he ran it out, and his wife was standing there holding the different beers and everything, and it went through.
• 32:38
  SPEAKER_00: And so I'm like, I just need a small big ice.
• 32:41
  SPEAKER_00: It's like three dollars.
• 32:42
  SPEAKER_00: So I gave him a five, and all I and he's like, follow me.
• 32:46
  SPEAKER_00: And he follows me, he gives me the ice out of the ice machine, and I give him a five, and he was so appreciative of the two dollar tip, and that was like such an experience where the guy was, you could just tell, working his butt off to make everybody happy so that they can drive through and he can get them through everybody in.
• 33:08
  SPEAKER_00: And it was it was like a really, you know.
• 33:11
  SPEAKER_00: I I appreciate when people do something nice for you.
• 33:15
  SPEAKER_00: You always should give them a decent tip, right?
• 33:19
  SPEAKER_00: Yep, yep, 100%.
• 33:22
  SPEAKER_00: I would go back after that experience, and I don't go through drive-throughs, I mean that's just not my normal thing, but I needed nice because tonight we were doing this, right?
• 33:34
  SPEAKER_00: All right, what do you think?
• 33:35
  SPEAKER_00: What do you think?
• 33:36
  SPEAKER_00: I'm doing the Cabernet and I'm doing the grapefruit.
• 33:38
  SPEAKER_00: What do you think?
• 33:39
  SPEAKER_00: Three uh two ounces grapefruit, two ounces cabernet, and maybe a little bit of lime.
• 33:50
  SPEAKER_02: Yeah, you could just to see what it does.
• 33:52
  SPEAKER_00: Just try.
• 33:53
  SPEAKER_00: All right, let's do that.
• 33:54
  SPEAKER_00: Let's put the man, that actually smells really good.
• 34:08
  SPEAKER_00: So this is the cool, I mean, honestly, you gotta admit, this is cool part 100% of what these what these offer.
• 34:15
  SPEAKER_00: Because and then once you find what you like, you just order a bunch of them and throw parties.
• 34:22
  SPEAKER_02: Well, I mean, even if you bought this nine pack and you took it to a party and you just told people, hey, mix it equal parts with your favorite, whatever.
• 34:30
  SPEAKER_02: You just have these things sitting around and you say, Here, try it with Rome, try it with vodka, try it with tequila, try it with bourbon.
• 34:36
  SPEAKER_02: And people are gonna enjoy that and they're gonna have fun mixing and being their own mixologist, which is basically what you're doing.
• 34:43
  SPEAKER_00: Wouldn't it be cool to order all nine and just have some mix, you know, some of the bartenders, like Dave Bob, give it to Dave Bob, and he basically I'm gonna put a little bit of that right there, a little lime juice in there.
• 35:01
  SPEAKER_00: Hit the little, I'm gonna drop it in and then I'll do that for the picture.
• 35:07
  SPEAKER_00: Limes don't like to go on the rim like lemons, you know that.
• 35:13
  SPEAKER_00: No, they do not.
• 35:15
  SPEAKER_00: It's almost like you need a knife.
• 35:18
  SPEAKER_00: Yeah, you almost have to cut them.
• 35:20
  SPEAKER_00: I need my bar rag.
• 35:21
  SPEAKER_00: There we go.
• 35:27
  SPEAKER_02: So I tried while you were doing that, I tried the ginger root and the uh gin to see how that would go.
• 35:35
  SPEAKER_02: And while it's okay, I it's not bad, but I think the ginger root bottle worked better with bourbon for me.
• 35:42
  SPEAKER_02: I I enjoyed it better just shaking with bourbon.
• 35:45
  SPEAKER_02: I should mix those up.
• 35:47
  SPEAKER_02: Hold on.
• 35:54
  SPEAKER_00: All right, there we go.
• 35:58
  SPEAKER_00: Not like I'm making drinks for other people.
• 36:02
  SPEAKER_00: Well, Roxy will be down for one in a minute.
• 36:07
  SPEAKER_00: With the way her business is going, I highly doubt it.
• 36:13
  SPEAKER_00: It's just like, but you know, phone call after phone call at this point.
• 36:18
  SPEAKER_00: Yeah, mixing helped.
• 36:20
  SPEAKER_00: There's the bitterness of, you know what?
• 36:22
  SPEAKER_00: It actually, I you you have an IW Harper Cabernet finish.
• 36:28
  SPEAKER_00: I don't think so.
• 36:30
  SPEAKER_00: I've got like three bottles.
• 36:32
  SPEAKER_00: I don't know how.
• 36:33
  SPEAKER_00: I think Walker kind of like knows that Roxy liked IW Harper 15, and so he like flushed me with Cabernet finish.
• 36:43
  SPEAKER_02: Yeah, I like regular IW Harper.
• 36:46
  SPEAKER_00: Oh, 15?
• 36:47
  SPEAKER_00: I think 15 is one of the most underrated bourbons.
• 36:53
  SPEAKER_00: I mean, and you know, it's funny because when we were going in like 2019, I paid$149 for that bottle at the distillery.
• 37:01
  SPEAKER_00: And now when it gets released, it's a hundred bucks.
• 37:06
  SPEAKER_00: And anytime I see it for for$99.99, I pick that up.
• 37:12
  SPEAKER_02: Yeah, it's a good bottle.
• 37:14
  SPEAKER_00: I mean, it is for a 15-year, and yes, some people rip on its its proof, which I believe is 90, right?
• 37:23
  SPEAKER_02: It's it's lower, but still, it's just like wood for it tastes good.
• 37:28
  SPEAKER_00: Oh, it tastes delicious, right?
• 37:30
  SPEAKER_00: Yeah, oh man, I feel good.
• 37:34
  SPEAKER_00: This one, this one worked really well.
• 37:37
  SPEAKER_00: So your Luke up.
• 37:45
  SPEAKER_01: I just down here hiding, waiting on dad.
• 37:48
  SPEAKER_01: He's been really good.
• 37:50
  SPEAKER_01: Yeah, he's been good tonight.
• 37:51
  SPEAKER_01: He's just been sitting under the under the chair.
• 37:55
  SPEAKER_01: I love that dog.
• 37:56
  SPEAKER_00: I appreciate you letting letting him letting me finally get to meet him last time.
• 38:01
  SPEAKER_00: Yeah.
• 38:02
  SPEAKER_00: So the 25th, am I and you I have the invitation to stay?
• 38:07
  SPEAKER_00: Oh, yeah.
• 38:08
  SPEAKER_00: Okay.
• 38:09
  SPEAKER_02: Yeah, they I'll be so we haven't announced any of the distilleries yet, but I will be doing announcements for them coming up here soon.
• 38:18
  SPEAKER_02: Uh, I'm gonna do some videos at Mother Stewart's announcing the people that are coming.
• 38:25
  SPEAKER_02: Gonna be there's more and more stuff coming every day.
• 38:28
  SPEAKER_02: So there's lots of great raffle prizes that are gonna be there, plus all the tastings and everything, but it is gonna be a blast.
• 38:36
  SPEAKER_02: And one one of the groups is staying down the street from my house at the campgrounds, and we've already said that will be two nights of party.
• 38:47
  SPEAKER_00: Are we talking about the the women?
• 38:50
  SPEAKER_00: The women, yeah.
• 38:51
  SPEAKER_00: I know what group that is.
• 38:53
  SPEAKER_02: I say, but they'll they'll be staying at the campgrounds, literally down the street from my house, and that is gonna be fun times.
• 39:01
  SPEAKER_00: And you should talk about what happened last night because that was pretty cool.
• 39:05
  SPEAKER_00: Really good pictures.
• 39:07
  SPEAKER_02: That that just turned into a holy crap.
• 39:11
  SPEAKER_02: So, yeah, we we went to a uh event with uh Linessa with uh makers mark.
• 39:16
  SPEAKER_02: Linessa from OHLQ from Maker's Mark, Linessa's Makers Mark.
• 39:22
  SPEAKER_02: Okay, but anyway, so Linessa had been working on a project for quite a while.
• 39:28
  SPEAKER_00: Is Linessa the one that when we did the Maker's Mark thing, the one time up in uh is that her?
• 39:35
  SPEAKER_02: Yeah, okay.
• 39:37
  SPEAKER_02: So she she's been working on for over a year a project with Ohio to do another new release.
• 39:44
  SPEAKER_02: A few years a year ago, they did a release that was called the Tastemaker series, where they worked with some chefs and things and came up with a special blend.
• 39:54
  SPEAKER_02: Well, the next one was going to be called the Playmaker series, and she has been working, working, working.
• 40:02
  SPEAKER_02: And Eddie George was the one who they got set up to do that.
• 40:06
  SPEAKER_02: So Eddie went down to Maker's Mart, did the pick, put the put the blend together that he liked of the staves.
• 40:13
  SPEAKER_02: And so last night was kind of the kickoff release party.
• 40:16
  SPEAKER_02: And so Eddie was there, and so we had you know, welcome cocktails from Maker's Mart.
• 40:22
  SPEAKER_02: Linessa always knocks it out of the park.
• 40:24
  SPEAKER_02: Her parties are insane.
• 40:26
  SPEAKER_02: So it what was great was Eddie's talking, and the whole time he's talking, we're kind of hanging out, waiting, you know, if he's gonna come around and say hi to everybody.
• 40:35
  SPEAKER_02: And lo and behold, stand sitting in front of me is is Raymond Harris.
• 40:41
  SPEAKER_02: And Raymond obviously played with Eddie for two years before he went to play for the Bears and had a great NFL career with the Bears.
• 40:50
  SPEAKER_02: Well, the night just got insane after that.
• 40:53
  SPEAKER_02: So Eddie came over, was very, very nice, talked to everybody, everybody that was there.
• 40:59
  SPEAKER_02: He he made time to take pictures and say thank you.
• 41:03
  SPEAKER_02: And then we went upstairs for uh afterwards and we got Raymond to go with us, and so he sat at our table, and oh my god, the the wheels fell off the bus.
• 41:14
  SPEAKER_00: So so from the the Scotchy bourbon standpoint, bourbon boy standpoint, you were just rep reping us all day long, hey?
• 41:23
  SPEAKER_02: Well, yeah, I mean to a to a degree, yeah.
• 41:26
  SPEAKER_02: Because I mean, obviously, you're not sitting there just name-dropping.
• 41:28
  SPEAKER_00: Oh no, no, not at all.
• 41:30
  SPEAKER_00: You you just you're there, but it's just like it's kind of like CT.
• 41:34
  SPEAKER_00: It the aspect, I mean, there's so many different directions that we can go.
• 41:41
  SPEAKER_02: Yeah, you know, but they but they they did such a great job, and it was it was a lot of fun.
• 41:46
  SPEAKER_02: So glad makers mark does some awesome things, and especially when you have reps in Ohio like Linissa, that that makes a huge difference.
• 41:56
  SPEAKER_02: And so I always give her all the props.
• 41:59
  SPEAKER_02: That that girl is amazing, she does some some killer stuff.
• 42:03
  SPEAKER_02: So, but yeah, so good time last night, and then on to more and more fun.
• 42:08
  SPEAKER_02: You know, we got we got this this event coming up, this bourbon and cigars here in Springfield's gonna be a blast.
• 42:15
  SPEAKER_02: There's I have got so many things going into this that it's it's a lot of work, but I think people are gonna be shocked at what this is.
• 42:26
  SPEAKER_02: This is not just an another tasting that you just go to and you just taste stuff.
• 42:32
  SPEAKER_02: It's this has got a lot going into it, and we're gonna have a lot of fun, and we're gonna make this something that I hope stays around year after year that we can grow it and make it better and better each year.
• 42:45
  SPEAKER_00: Martin Duffy has reached out to me many times to do a whiskey festival in Ohio.
• 42:53
  SPEAKER_00: This could be come the whiskey festival in Ohio.
• 42:58
  SPEAKER_00: Yeah.
• 42:59
  SPEAKER_02: I mean, you're like he's been great to work with because we are doing custom Glen Carrions for the event, so he's been doing that.
• 43:07
  SPEAKER_02: I I think he is trying to plan on being there at this point.
• 43:10
  SPEAKER_02: I think he's going to be at the event.
• 43:13
  SPEAKER_02: So but there is I I there is so much going into this, I can't wait.
• 43:18
  SPEAKER_02: The tickets are on sale.
• 43:20
  SPEAKER_02: So if you go to Mother Stewart's website, you can if you follow us on Facebook, you can click on our our link through.
• 43:27
  SPEAKER_02: I know you've shared it several times.
• 43:29
  SPEAKER_02: You can find the link.
• 43:30
  SPEAKER_02: The tickets, uh a shameless plug.
• 43:33
  SPEAKER_02: These tickets are 75 bucks.
• 43:35
  SPEAKER_02: With that$75, you're getting a custom Glenn Karen Glass.
• 43:39
  SPEAKER_02: You get tastings of every distillery that'll be there.
• 43:42
  SPEAKER_02: There's 11.
• 43:44
  SPEAKER_02: They're gonna be bringing a couple of different products per brand.
• 43:48
  SPEAKER_02: You're gonna get two cigars, you're gonna get some some swag that comes with that.
• 43:54
  SPEAKER_02: And not only that, but you're getting, I mean, there is gonna be surprise after surprise throughout the night.
• 44:00
  SPEAKER_02: So for the price of the ticket, it's this is a crazy.
• 44:04
  SPEAKER_00: I mean, I mean, we need to come up with the AI image to sell, we need to sell some t-shirts there.
• 44:11
  SPEAKER_00: Yeah.
• 44:12
  SPEAKER_00: And then think about this.
• 44:15
  SPEAKER_00: Anybody who comes can get their Glen signed by the Scotchy Bourbon Boys.
• 44:22
  SPEAKER_02: We'll have any sign.
• 44:24
  SPEAKER_02: They don't want any sign.
• 44:25
  SPEAKER_00: Oh, that's bull crap.
• 44:26
  SPEAKER_00: You're CT.
• 44:27
  SPEAKER_00: You you deliver.
• 44:29
  SPEAKER_00: I mean, you don't don't sell yourself yourself short.
• 44:32
  SPEAKER_00: You've been doing such a great, great you you've been just like the podcast is blowing up now because between me and you booking people, you know, and I wish Ken would have been here tonight.
• 44:47
  SPEAKER_00: If that, you know, who knows what'll happen in the future.
• 44:50
  SPEAKER_00: But when it comes to mixed mixed drinks, it's gonna be fantastic.
• 44:55
  SPEAKER_00: But I mean, even you should see reach out to Ken and I'll give you Beth's and and see if they want to have their stuff there.
• 45:06
  SPEAKER_02: Yeah, it would be something nice to have at the event because there are people, like I said, even if you just wanted a refreshing drink, but you didn't want to have to put alcohol in it, you could do that and still have a mock tail.
• 45:18
  SPEAKER_00: So yeah, we could we could have a specific one, you know, that way.
• 45:22
  SPEAKER_00: But that event, that event I'm so looking forward to.
• 45:27
  SPEAKER_00: It's I'm prompt.
• 45:29
  SPEAKER_00: It is like where we met on steroids.
• 45:34
  SPEAKER_02: It's like it's the way it's got a lot of fundamental value for us because that's obviously where we all kind of came together.
• 45:41
  SPEAKER_02: So it's it's a lot of that.
• 45:44
  SPEAKER_02: But it's also doing a lot of service for the industry.
• 45:47
  SPEAKER_02: You know, that's the one thing we've talked about with this event is that this is not about us.
• 45:52
  SPEAKER_02: This isn't about anything to do with what we, you know, we are trying to be a vessel to bring these brands to the public.
• 45:59
  SPEAKER_02: There are brands that'll be at this, it's all Ohio distilleries.
• 46:03
  SPEAKER_02: So this is nobody, and nothing bad to any other state, but we're trying to do local first.
• 46:10
  SPEAKER_02: So this is all Ohio.
• 46:13
  SPEAKER_02: And there will be distilleries here that people have never heard of.
• 46:16
  SPEAKER_02: And that's the beauty of it is to be able to try something new, to meet the people who own these distilleries.
• 46:23
  SPEAKER_02: That's the other thing that is kind of big for this, is that I've really pushed them to make sure they are the ones coming to the event, not just sending somebody to stand in the place.
• 46:35
  SPEAKER_02: And you're gonna see as I start releasing these this into this week, when you start seeing that brands that are coming, it's it's pretty awesome.
• 46:43
  SPEAKER_02: So we're gonna we're gonna have a lot of fun.
• 46:45
  SPEAKER_02: And we're gonna also tie it into a charity.
• 46:47
  SPEAKER_02: There's gonna be a charity part of this, which obviously I'm always big about.
• 46:53
  SPEAKER_02: Barrelhead's always big about everybody, we're all we all are big about charity, and this is one that we're gonna tie into this event to make that even more special.
• 47:03
  SPEAKER_00: So yeah.
• 47:05
  SPEAKER_00: Last time when we were there, we did a bunch of signings of the stuff, and that went up for charity.
• 47:12
  SPEAKER_00: And same thing here.
• 47:15
  SPEAKER_00: It'll be it'll be I'm looking forward to it.
• 47:19
  SPEAKER_00: I mean, I looked forward to the event before.
• 47:22
  SPEAKER_00: It was called bourbon in cigars.
• 47:25
  SPEAKER_00: And so, but this time, like I said, it's on steroids.
• 47:30
  SPEAKER_00: There's yeah, last time there was just a couple type type tasting things with the just the you know the distributors, but this time we're gonna have Ohio represented, and it's gonna be it's gonna be fantastic.
• 47:46
  SPEAKER_02: Yeah, yeah.
• 47:47
  SPEAKER_02: So we will we will have more out and just pay attention, be out there looking for it.
• 47:52
  SPEAKER_02: Now I'm gonna make my next drink and I'm almost out of it for the second time.
• 47:55
  SPEAKER_02: This is my second bottle of this.
• 47:58
  SPEAKER_02: This is this is my liquid crack.
• 48:01
  SPEAKER_02: So pineapple and ginger root to me, I don't know what I've got that.
• 48:06
  SPEAKER_02: I don't know what it is about this bottle, but daggone it.
• 48:09
  SPEAKER_02: You mix this with coconut or pineapple rum, and it is a party.
• 48:15
  SPEAKER_02: It's it's let's go.
• 48:17
  SPEAKER_02: So I'm gonna go finish this last bit in my shaker.
• 48:20
  SPEAKER_02: I'll be right back.
• 48:20
  SPEAKER_02: I'm gonna mix it with some pineapple rum, and that's gonna be my next cocktail.
• 48:25
  SPEAKER_00: Well, I'll do the same.
• 48:30
  SPEAKER_00: Plus, I'll put the the coconut in it.
• 48:34
  SPEAKER_00: Pop that baby in.
• 48:38
  SPEAKER_00: Big ice.
• 48:43
  SPEAKER_00: I do believe I have Malibu somewhere here.
• 48:47
  SPEAKER_00: I want to say it's right down here.
• 48:50
  SPEAKER_00: Just try that.
• 49:04
  SPEAKER_01: Oh, just enough.
• 49:06
  SPEAKER_01: All right.
• 49:17
  SPEAKER_00: Hold on.
• 49:19
  SPEAKER_00: Oh, I forgot the secret ingredient.
• 49:21
  SPEAKER_00: What's what's that?
• 49:23
  SPEAKER_01: You have to have a splash of half and half milk.
• 49:27
  SPEAKER_00: Well, I'll get that done in the here's what I'm gonna do.
• 49:34
  SPEAKER_00: I'm gonna put the rolling fork Barbados nine year with the Pappy Van Winkle.
• 49:43
  SPEAKER_00: I'm gonna put a shot of that in there.
• 49:46
  SPEAKER_02: There you go.
• 49:47
  SPEAKER_02: All right, so I guess I'll shake it up here and then I'll pour it into mine.
• 49:51
  SPEAKER_00: And then I'll add the coconut thing.
• 49:57
  SPEAKER_00: There's the rum.
• 50:02
  SPEAKER_00: Oh, I forgot the wow.
• 50:04
  SPEAKER_00: I'll put all right.
• 50:09
  SPEAKER_02: So this is the pineapple and ginger root with pineapple rum and a splash of half and half creamer, which gives it this amazing.
• 50:21
  SPEAKER_02: Look at that.
• 50:23
  SPEAKER_00: I just put the coconut thing.
• 50:26
  SPEAKER_00: And that's the creamer mixed with, I should.
• 50:30
  SPEAKER_00: Hey, that coconut, that'll work perfect.
• 50:32
  SPEAKER_02: Yeah, if you put that in and mix it, yep.
• 50:34
  SPEAKER_02: Now, if you had a shaker, it would get nice and froth.
• 50:38
  SPEAKER_02: Frothy.
• 50:39
  SPEAKER_00: It would froth up.
• 50:41
  SPEAKER_00: I do have okay, so now I'm gonna put the pineapple ginger or look at that.
• 50:47
  SPEAKER_02: It's like if this had a little umbrella, I'd be on the beach.
• 50:53
  SPEAKER_00: Let's see if I can get it to froth by doing the spin.
• 50:58
  SPEAKER_00: Man, man, man.
• 51:01
  SPEAKER_00: What would be the garnish on this?
• 51:04
  SPEAKER_02: So for me, man, I don't if if you did have coconut, I would put shaved coconut on it just just on top.
• 51:14
  SPEAKER_00: You know what would be even more awesome if you had toasted coconut?
• 51:19
  SPEAKER_00: I could do that.
• 51:20
  SPEAKER_00: Yeah, just torch it, and there you go.
• 51:22
  SPEAKER_00: I I don't have any coconut though.
• 51:24
  SPEAKER_00: Yeah, all right.
• 51:25
  SPEAKER_00: So no garnishes going on, but look, it kind of I spun it a little bit enough to get a little bit creamy.
• 51:31
  SPEAKER_00: Mm-hmm.
• 51:32
  SPEAKER_02: That's so good.
• 51:33
  SPEAKER_02: But that coconut, that pineapple rum and that just go together so that's dumb as fuck.
• 51:44
  SPEAKER_00: So good, dude.
• 51:46
  SPEAKER_00: With that, with that rolling fork Barbados rum in a bourbon barrel, and then you put that coconut with the oh my god.
• 51:56
  SPEAKER_00: Yeah.
• 51:56
  SPEAKER_00: Oh, that'll that'll finish me off.
• 52:00
  SPEAKER_00: It's beach worthy, that's for sure.
• 52:02
  SPEAKER_00: It you know, it's funny because that that actually has the Malibu flavor, adding that and then mixing it.
• 52:11
  SPEAKER_00: The Malibu is coming through, even though I didn't put any Malibu in it.
• 52:15
  SPEAKER_00: Yep.
• 52:21
  SPEAKER_02: So that one works good too with with bourbon.
• 52:24
  SPEAKER_02: And again, we talked about like the jalapeno and lime, even though that's like a margarita.
• 52:30
  SPEAKER_02: I like a bourbon-based margarita too.
• 52:34
  SPEAKER_02: So if you try these or you try a margarita and you're like, oh, it's always got to be tequila, it does not.
• 52:41
  SPEAKER_02: A bourbon-based margarita is just as enjoyable a lot of times.
• 52:46
  SPEAKER_02: I have found even people like it more because it doesn't have the bite that tequila does.
• 52:52
  SPEAKER_00: So when I was in Florida, I brought that down and I wanted to make margaritas.
• 52:57
  SPEAKER_00: My dad told me he had tequila.
• 53:00
  SPEAKER_00: He did not.
• 53:01
  SPEAKER_00: What's Boston's?
• 53:02
  SPEAKER_00: Is it Boston's rum?
• 53:06
  SPEAKER_00: Boston's?
• 53:07
  SPEAKER_00: Yeah, I think that was the brand.
• 53:10
  SPEAKER_00: Anyways, that's all he had.
• 53:12
  SPEAKER_00: So I made them crushed ice, you know, blended margaritas with that with rum instead of that with tequila.
• 53:22
  SPEAKER_00: Now, I will tell you it was very neutral.
• 53:29
  SPEAKER_00: But but it did the trick.
• 53:36
  SPEAKER_00: How the heck do I get the bears on this?
• 53:39
  SPEAKER_00: Let's see what we're doing.
• 53:41
  SPEAKER_02: Well, you got Kirk saying the bears because I said something about about last night.
• 53:48
  SPEAKER_02: So the bears.
• 53:51
  SPEAKER_02: Yeah.
• 53:52
  SPEAKER_02: That's that's exactly how I got him to turn around is he was sitting at the bar and I was standing behind him, and I go, Duh Bears.
• 53:59
  SPEAKER_02: And he turns around and he's like.
• 54:14
  SPEAKER_02: Eddie George comes to our table.
• 54:16
  SPEAKER_02: We're up there sitting there, and Eddie was with Linessa and all the people from Makers.
• 54:21
  SPEAKER_02: So Eddie comes over, we're sitting on the balcony out on a rooftop, looking out over Columbus, and he comes over and he's like, I can't believe you got him to come up here.
• 54:30
  SPEAKER_02: And so, you know, he he starts laughing and he's like, Yeah, yeah, you know, I'm I'm I'm hanging out.
• 54:37
  SPEAKER_02: And so Eddie's like, yeah, he's a vegetarian and he doesn't eat any meat, so I figured he wouldn't come up here.
• 54:43
  SPEAKER_02: So, but that those guys, what a what a cool night.
• 54:47
  SPEAKER_00: That was good pictures.
• 54:48
  SPEAKER_00: Rachel seemed to be she was hogging all the pictures.
• 54:53
  SPEAKER_00: She was I was noticing that.
• 54:56
  SPEAKER_00: She was showing herself in the picture.
• 55:03
  SPEAKER_02: It was it was funny because even Jim, our friend Jim, was like, oh, Rachel's having fun.
• 55:08
  SPEAKER_02: And I said, Yeah, she's like, she's she's starstruck, she's having a good time.
• 55:13
  SPEAKER_02: Isn't that the idea?
• 55:15
  SPEAKER_02: Ah, absolutely.
• 55:17
  SPEAKER_00: I could tell she was having a good time.
• 55:19
  SPEAKER_00: There's no doubt.
• 55:23
  SPEAKER_00: And that is it that's what we're that's why we do this.
• 55:27
  SPEAKER_00: So people can have a good time, that's for sure.
• 55:30
  SPEAKER_00: Hey Roxy.
• 55:34
  SPEAKER_00: Chigo.
• 55:36
  SPEAKER_00: You should come down and try this this one.
• 55:41
  SPEAKER_00: Well, why haven't you ate yet?
• 55:46
  SPEAKER_00: She said she's gotta make it.
• 55:48
  SPEAKER_00: All right, hurry up, cuz we're gonna finish up and cuz because can you can you stay on till about 10, CT?
• 55:59
  SPEAKER_02: Close to it, yeah.
• 56:00
  SPEAKER_00: Okay, so I'll I'll finish up and then we'll get the people on and we'll have a good time.
• 56:06
  SPEAKER_00: I I really I really appreciate so I respect you in so many different ways, but when it comes to cocktails, if I mean you are, what would you say?
• 56:19
  SPEAKER_00: You would have been a bartender if it would have paid what you make.
• 56:26
  SPEAKER_00: You know what I mean?
• 56:27
  SPEAKER_00: If it paid, you love to bartend.
• 56:30
  SPEAKER_02: I mean, I do like bartending, and it and it's enjoyable just because of the people as much as anything, but it it's fun.
• 56:36
  SPEAKER_02: And and when Ken sent these to us, the exciting part of this for me was these are flavors that I don't mess with on a on a typical basis.
• 56:46
  SPEAKER_02: I don't mess with cucumber, I don't mess with some of these ginger roots and stuff.
• 56:51
  SPEAKER_02: And you know, when you step out of the norm and you whiten your palate on some of these different things, it's it's fun because you realize, okay, I could see this working with this or that working with that.
• 57:04
  SPEAKER_02: So I appreciate this brand and I've seen more and more of it.
• 57:08
  SPEAKER_02: I think that Ken is doing a great job of getting it out there, it's not expensive.
• 57:13
  SPEAKER_02: They always have sales going on.
• 57:15
  SPEAKER_02: And I had actually texted him earlier and he didn't respond back, but about possibility of doing a Scotchy Bourbon Boys discount code.
• 57:24
  SPEAKER_02: So stay tuned for that because that may come about.
• 57:27
  SPEAKER_02: That would be too much where we yeah, where we can tie this together where if somebody wants to buy it, they want to try it, that there's a coupon code that they would use attached to us.
• 57:37
  SPEAKER_02: You see this, you've you see this in Ohio?
• 57:41
  SPEAKER_02: No, I see it on the internet a lot.
• 57:43
  SPEAKER_02: It's they're they're getting more and more traction, and they're actually I'm trying to remember what if it's Target, they're in another big distribu a big store, and I can't remember who it is that I just saw that with.
• 57:55
  SPEAKER_02: So, but yeah, it it's just fun because you can buy one of these bottles, you can buy a four-pack, you can buy all nine.
• 58:02
  SPEAKER_02: Well, I would say buy four of them because why not?
• 58:06
  SPEAKER_02: But pick four that you think match up to your palate, try them, and you know, you you've got a lot of a lot of cocktails that you can come up with them.
• 58:14
  SPEAKER_00: Well, put it this way.
• 58:16
  SPEAKER_00: So remember when we used to, as kids, make frozen orange juice, where you got the orange juice in the freezer section.
• 58:26
  SPEAKER_00: And do you remember when Bacardi came out with frozen drinks to add to your rum?
• 58:32
  SPEAKER_00: Yep.
• 58:33
  SPEAKER_00: So this is the natural area where you see pomegranate juice and all the juices.
• 58:44
  SPEAKER_00: This should be at every grocery store for your drinks because once again, non-GMO.
• 58:52
  SPEAKER_00: So let's I I just I'll do this so that I cover it all.
• 58:57
  SPEAKER_00: All right.
• 58:58
  SPEAKER_00: Refrigerate, kosher, non-GMO, and gluten-free, and no preserve.
• 59:06
  SPEAKER_00: Oh my god, no preservatives and artificial flavors.
• 59:10
  SPEAKER_00: And this is why I don't drink mixed drinks on the podcast very often.
• 59:15
  SPEAKER_00: And there you go.
• 59:17
  SPEAKER_00: So it it covers all those bases, it's natural, right?
• 59:21
  SPEAKER_02: They don't and you know you can order these straight from their website.
• 59:25
  SPEAKER_02: So again, fresh victor.com.
• 59:28
  SPEAKER_02: And it it I would say hold off till tomorrow because I am gonna keep in contact with Ken throughout tomorrow and see if I can't get us a coupon code to put out there for people.
• 59:38
  SPEAKER_02: That would be fun.
• 59:40
  SPEAKER_02: So I'm gonna work on that.
• 59:42
  SPEAKER_02: And Ken, if you're listening or not, you know, we'll we'll talk about that again tomorrow.
• 59:47
  SPEAKER_02: But I think that's the way to try it is use that coupon code and get a few bottles, try it, see what you like.
• 59:54
  SPEAKER_02: But I there's no way you're disappointed.
• 59:57
  SPEAKER_02: These things are great, they're not uh just some fly-by-night deal.
• 1:00:01
  SPEAKER_02: This is this is legit.
• 1:00:03
  SPEAKER_00: Yeah, no doubt.
• 1:00:04
  SPEAKER_00: It's just like you will be the life of the of your party, right?
• 1:00:10
  SPEAKER_00: If you pick something and you make a drink like this, it makes you seem like you're a mixologist, right?
• 1:00:18
  SPEAKER_00: Yeah, yeah.
• 1:00:20
  SPEAKER_00: And and uh CT did, you know, that was spectacular.
• 1:00:25
  SPEAKER_00: Let's uh finish up the podcast real quick.
• 1:00:27
  SPEAKER_00: All right, everybody, thanks for coming on tonight.
• 1:00:31
  SPEAKER_00: It's I'm sad that we didn't have Ken on, but we had CT who had put some time and effort into the mixing of these.
• 1:00:42
  SPEAKER_00: And I've had these since for a while also, but they make spectacular cocktails, and it's freshvictor.com.
• 1:00:51
  SPEAKER_00: Uh to you know, go there, check it out.
• 1:00:55
  SPEAKER_00: It's it's what would you say?
• 1:00:58
  SPEAKER_00: Once again, you've got your whiskey, you've got your rum, you've got your vodka.
• 1:01:04
  SPEAKER_00: These are the these are the coffee creamers to your coffee.
• 1:01:09
  SPEAKER_00: You don't have to do a lot.
• 1:01:10
  SPEAKER_00: You got you can come up with a garnish for it, but they're ready to go.
• 1:01:15
  SPEAKER_00: It's not like you have to go, you know, a lot of times we're adding juice and we're adding other things.
• 1:01:20
  SPEAKER_00: This is just the alcohol with the pour and a garnish.
• 1:01:26
  SPEAKER_00: And you're you're there where you want to go.
• 1:01:28
  SPEAKER_00: So you can, but then you can get creative also.
• 1:01:32
  SPEAKER_00: So, all right, everybody, www.scotchybourbonboys.com for all things scotchy bourbon boys, t-shirts, glends, contact me direct or do it right through the website.
• 1:01:42
  SPEAKER_00: And then we're on Facebook, Instagram, YouTube, and X, also iHeart, Apple, Spotify, and anywhere else you want to listen to us.
• 1:01:53
  SPEAKER_00: And remember, good bourbon equals good times and good friends.
• 1:01:57
  SPEAKER_00: Make sure you don't drink and drive.
• 1:01:59
  SPEAKER_00: I will not be driving tonight.
• 1:02:02
  SPEAKER_00: And live your life uncut and unfiltered.
• 1:02:07
  SPEAKER_00: And let's see, I got it started.
• 1:02:11
  SPEAKER_00: AI will take us out.