Latest / The Scotchy Bourbon Boys / The Allure of Kentucky Bourbon: Trading, Tasting and Friendships

Transcript

The Allure of Kentucky Bourbon: Trading, Tasting and Friendships · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy bourbon boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have ghosts, you have everything.
• 1:05
  Speaker 1: You may know me better as Indiana's alchemist world tour is that, but if you're at all interested in the 14 high street, the paranormal and the unexplained, then you should tune into my new podcast you have ghosts you have available now, wherever you get your podcast you like them better than that?
• 1:25
  Speaker 1: Podcast.
• 1:57
  Speaker 3: Every criminal man with tall sons.
• 1:59
  Speaker 3: They're probably telling the truth.
• 2:02
  Speaker 2: But there was scotch in the morning forest.
• 2:07
  Speaker 3: Raising from hell making some noise.
• 2:09
  Speaker 3: Yeah, there was scotch in the morning forest.
• 2:13
  Speaker 2: With your body?
• 2:14
  Speaker 2: No one knows.
• 2:36
  Speaker 4: All right, welcome back to another podcast of the scotchy bourbon boys.
• 2:42
  Speaker 4: Hold on, I gotta get there.
• 2:44
  Speaker 4: There we go, all right, oh, it just decided to start right back on there.
• 2:50
  Speaker 4: I got it.
• 2:50
  Speaker 4: I'm tiny.
• 2:52
  Speaker 4: That's without a yeah, exactly, exactly, I'm tiny.
• 2:58
  Speaker 4: This here is Super Nash.
• 3:00
  Speaker 4: Welcome, super Nash.
• 3:02
  Speaker 4: And tonight we have our special guest, derek Brandon.
• 3:06
  Speaker 4: He's our local bourbon guy.
• 3:08
  Speaker 4: Thanks for coming on.
• 3:15
  Speaker 4: We've been having a blast so far, but remember wwwscotchybourbonboys.
• 3:19
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• 3:20
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• 3:23
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• 3:26
  Speaker 4: And then we're also on all the podcast formats Apple, we're on Spotify, iheart, amazon it's all over.
• 3:35
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• 3:42
  Speaker 4: So I got through that pretty good, didn't I?
• 3:45
  Speaker 4: I got through that pretty good, didn't I?
• 3:46
  Speaker 4: We're on iHeart.
• 3:47
  Speaker 4: As far as the audio, yes, we're there, we're there.
• 3:50
  Speaker 4: When you listen to us, we're out of you.
• 3:53
  Speaker 4: Listen, we're on pretty much all of them.
• 3:56
  Speaker 4: So these are we're Twitch.
• 3:59
  Speaker 4: I mean, there's so many different ones, but yeah, we're starting and it's been great and we're just going to keep rolling, because we were on Facebook Live.
• 4:07
  Speaker 4: We're on YouTube Live and we've just been talking tonight.
• 4:11
  Speaker 4: We're talking about the local bourbon aspect of groups getting together enjoying good bourbon, how we go about getting the bourbon, what we do and experience different markets.
• 4:29
  Speaker 4: You know the all over the place and we've just been talking about that and I think we're going to keep talking about it.
• 4:34
  Speaker 4: But one of the things I think we should talk about to start off is Kentucky.
• 4:38
  Speaker 4: You know, because we're in Ohio, you're in South Carolina and everybody knows when you're talking about bourbon there's a lot of good things happening in the United States, but that Kentucky draw as a bourbon drinker is just so strong.
• 4:55
  Speaker 4: You know and those experiences when you go down there, you know that you get.
• 4:59
  Speaker 4: Whether it's local liquor stores you know I mean us being in Ohio there's no dealing.
• 5:07
  Speaker 4: You know what I mean.
• 5:08
  Speaker 4: It's waiting in line and you get what.
• 5:11
  Speaker 4: It's the price, right.
• 5:12
  Speaker 4: But when you go to Kentucky, as Supernash will talk about, there'll be something up there and also whiskey and our other guy.
• 5:19
  Speaker 4: They go down there and there's a certain amount of dealing.
• 5:24
  Speaker 4: You know if you buy two bottles, they'll give it to you, for you know this amount less.
• 5:29
  Speaker 4: You know that kind of thing and that's all part of it, right?
• 5:32
  Speaker 3: That's all part of it, right?
• 5:33
  Speaker 3: Yeah, that's one thing.
• 5:34
  Speaker 4: I have known them for a year.
• 5:36
  Speaker 3: I have known them for the last couple of years.
• 5:37
  Speaker 3: I heard more and more of them.
• 5:40
  Speaker 3: Whiskey places.
• 5:41
  Speaker 3: Whiskey places, I mean, they're willing to do it.
• 5:45
  Speaker 3: They're willing to do it.
• 5:48
  Speaker 4: Bottles that you want.
• 5:49
  Speaker 4: You just got to be willing to do it.
• 5:52
  Speaker 3: You just got to be willing to do it.
• 5:53
  Speaker 3: You know the people that run it, you know, just express to them.
• 6:01
  Speaker 3: You know what you're looking for, what you want, and just you know, let them know, Because they might not always be setting up there on the shelf, they might have it behind the counter, they might have it in the back room, you know, and then you know to.
• 6:19
  Speaker 3: You know, just talk with them.
• 6:21
  Speaker 3: Let them know what you're willing to give or willing to trade, If you've got something to trade in your car.
• 6:28
  Speaker 3: There's a couple of times where I picked up a couple of bottles in one discovery and then went down the road and pulled into the liquor store and they weren't able to get it and they had a bottle that I wanted and I turned around and traded in the two bottles that I just picked up for the one bottle that I wanted, and that was a couple of years ago.
• 6:53
  Speaker 2: I was at Buffalo Trace and I had some red in my trunk and I was taking my EH Taylor and putting it in the trunk and when I opened up my trunk the guy walked by.
• 7:05
  Speaker 2: He's like you selling that well or red?
• 7:08
  Speaker 2: I was like I wasn't, but you know I'm listening, I'm always going to listen.
• 7:14
  Speaker 2: And he goes.
• 7:16
  Speaker 2: I had three bottles.
• 7:17
  Speaker 2: I said I tell you what.
• 7:18
  Speaker 2: I'll sell you one Because you know they can't get it down there like that and it's crazy.
• 7:24
  Speaker 2: I was just opening my trunk.
• 7:26
  Speaker 2: So after that I take well or red with me all the time and I popped my trunk, I took it.
• 7:35
  Speaker 2: I told a buddy he went to.
• 7:36
  Speaker 2: You might know Jeremy's a fisherman, but anyway, he went to San Francisco and he took like three bottles and he was in at this liquor store.
• 7:47
  Speaker 2: He sold the bottles 200 bucks.
• 7:50
  Speaker 2: He was just like, wow, static, he goes in a liquor store.
• 7:54
  Speaker 2: They're selling well or red in there for 500.
• 7:57
  Speaker 2: The store owner said, man, I would have gave you 300 for him.
• 8:00
  Speaker 2: So now you take that high.
• 8:02
  Speaker 2: He's high 200.
• 8:03
  Speaker 2: He's feeling good.
• 8:04
  Speaker 2: Then you bring it down because he could have got.
• 8:06
  Speaker 2: He goes in there for five.
• 8:08
  Speaker 2: He goes in there for five.
• 8:11
  Speaker 4: Yeah, it's totally crazy when it comes to, and then the tradeability of that green and that red.
• 8:17
  Speaker 4: You know so.
• 8:18
  Speaker 4: So he's tasting our barrel pick Nash.
• 8:22
  Speaker 4: If you want to grab, you want to grab it, william Dalton.
• 8:26
  Speaker 4: Yeah.
• 8:29
  Speaker 3: Corn in the mouth.
• 8:30
  Speaker 3: Yeah, I'll grab it, just like that's what I wanted to get at.
• 8:34
  Speaker 3: That's like here in South Carolina.
• 8:37
  Speaker 3: See, they can't get, they can't get the green, they can't get the red.
• 8:39
  Speaker 3: So the red, the green, goes anywhere from 80 to 125 dollars a bottle down here.
• 8:47
  Speaker 4: In the red.
• 8:48
  Speaker 4: You guys can't get the green.
• 8:52
  Speaker 3: In the red.
• 8:53
  Speaker 3: You guys can't get the green.
• 8:54
  Speaker 4: Where, where you guys can't get the green 150 to 225.
• 8:58
  Speaker 3: I was like who would get it Every time?
• 9:01
  Speaker 3: I'm trying to get it, Every time you get it, you can't get it.
• 9:04
  Speaker 3: Well, I can get it.
• 9:06
  Speaker 4: Well, I can get it.
• 9:08
  Speaker 4: What is the word I can get?
• 9:10
  Speaker 4: My words is already here.
• 9:12
  Speaker 4: My words is already here.
• 9:14
  Speaker 4: I'm not saying the green really hasn't gone down.
• 9:16
  Speaker 4: It's gone down here Because there's so much there still got the value.
• 9:22
  Speaker 4: So I'm working.
• 9:24
  Speaker 4: He worked out a deal with me for the Russell's, the newest Russell's 13.
• 9:28
  Speaker 4: So I'm just buying.
• 9:29
  Speaker 4: You know, I've it was one a day, just one a day.
• 9:32
  Speaker 4: I just went there.
• 9:32
  Speaker 4: I took her a couple of times.
• 9:34
  Speaker 4: It took you.
• 9:35
  Speaker 4: There was so much green here.
• 9:37
  Speaker 4: I've got enough.
• 9:38
  Speaker 4: So, and that's kind of what's great about it for us is that I'm not selling it, I'm just trading it for a Russell's 13 on, you know, the dollar value of what he had to get it for, for the dollar value of the.
• 9:51
  Speaker 4: I mean, it's such a special reservist, such a I've called it a mind fuck.
• 9:58
  Speaker 4: Really it is because you know just.
• 10:04
  Speaker 3: I just want to let you know just.
• 10:06
  Speaker 3: This is how many of the green that I want now the green that.
• 10:11
  Speaker 3: I want now 12.
• 10:15
  Speaker 4: 12.
• 10:16
  Speaker 4: 12.
• 10:19
  Speaker 3: Yeah.
• 10:21
  Speaker 4: I want you to have that many, but it's got to hit again.
• 10:24
  Speaker 4: It hasn't hit in a while and we are going to be dealing up here.
• 10:26
  Speaker 4: We got to talk about the blocal, but we're dealing with single barrel Saturday coming up.
• 10:32
  Speaker 4: It's going to be over multiple and there's going to be a single barrel Friday too.
• 10:38
  Speaker 4: It's over three weeks and it's going to culminate with the Saturday.
• 10:43
  Speaker 4: You're here, nash, we're going to hit single barrel Saturday and then head to Springfield for your thing and then to Kentucky.
• 10:50
  Speaker 4: That's what's going to happen.
• 10:52
  Speaker 4: Also, derek, I want to let you know on Friday, december 15th, if you're able to, you can bring your friends.
• 10:57
  Speaker 4: We're going to be at your bossy for the Scotchie Bourbon Boys Christmas party and we do.
• 11:04
  Speaker 4: We've got a small room reserve where we kind of get some more.
• 11:08
  Speaker 4: We purchase some more doors for everybody.
• 11:09
  Speaker 4: But basically, because we visit there so much, get decent, decent prices on pours.
• 11:17
  Speaker 4: They got a.
• 11:18
  Speaker 4: If you've ever been at the Stillhouse, they got the cigar place.
• 11:21
  Speaker 4: We're going to be smoking cigars, we're going to be drinking.
• 11:23
  Speaker 4: Last year they had a single barrel, taylor, and I think we drank it all.
• 11:28
  Speaker 4: They popped it and it was gone at the end.
• 11:31
  Speaker 4: So between all of us, so they got some good pours and it starts out here.
• 11:36
  Speaker 4: The party starts at seven o'clock at your bossy, but at six o'clock I'm inviting everybody here for drain some of my whiskey, or, before we go, please come drain my whiskey.
• 11:49
  Speaker 2: You can do the northeast side and you still have a lot of it.
• 11:54
  Speaker 2: Ladies and gentlemen, he has a lot of liquor.
• 11:59
  Speaker 4: Tell him about the liquor you.
• 12:01
  Speaker 2: Let me taste before.
• 12:03
  Speaker 4: Well, the bookers that I had, it's right out here, but that's the bookers right back here and it is the C.
• 12:12
  Speaker 4: I'll show everybody, I'll put this right here, but it is the I want to say C-1.
• 12:20
  Speaker 4: Oh.
• 12:22
  Speaker 2: C07-01-7.
• 12:27
  Speaker 4: So it's this particular bottle right here and this particular bottle was purchased and gotten to do a toast at Bourbon, on the Banks, at the Frankfurt Bourbon Society.
• 12:40
  Speaker 4: Last year Supernash opened that we had a reel for that and we all did it.
• 13:31
  Speaker 4: But before we I thought I brought that one up for the the Tucky Bourbon Festival this year, one of the three bottles that I found that I was able to find this year.
• 13:53
  Speaker 4: No, this is the one that you did and gave me to take home and shoved it in the trunk.
• 13:57
  Speaker 4: Remember, you had it in the trunk and you just gave it to me the next day.
• 14:03
  Speaker 4: That's this one, Because this one, when I pulled the cork out, I broke the cork.
• 14:08
  Speaker 4: I'm going to have to decanture it and get the cork and put a new cork on it.
• 14:11
  Speaker 4: This is not the one that you had.
• 14:14
  Speaker 4: The other one, that one I actually didn't leave with.
• 14:17
  Speaker 4: I did not bring that home.
• 14:19
  Speaker 2: You bring that one home.
• 14:22
  Speaker 4: No, but you know, if you want to bring it up with you, feel free.
• 14:26
  Speaker 3: Well, because I told you I got three of them and I'm pretty sure you did Because I told you I got a full one that I was going to give you.
• 14:36
  Speaker 4: Yeah, I do not have a full one.
• 14:38
  Speaker 3: I'm sending a full one up for Christmas.
• 14:41
  Speaker 2: When are you coming up, Supernash?
• 14:43
  Speaker 4: Wait a second You're going to give me.
• 14:44
  Speaker 3: December 14th.
• 14:46
  Speaker 4: Yeah, he comes up the Thursday December 14th and then Friday December 15th is the party, but we usually do our Bourbon of the Year podcast and I take off that day, so we start at 11 with the Holiday podcast which usually features bookers, all four bookers.
• 15:03
  Speaker 4: And then we go to lunch, then we do a 2 o'clock podcast About 9.15 Thursday morning.
• 15:12
  Speaker 4: Yeah, he gets in, so I'm going to be working.
• 15:15
  Speaker 4: So, if you want to, where are you going to be on Thursday morning?
• 15:18
  Speaker 4: Is there anybody?
• 15:19
  Speaker 4: Where's the release of that?
• 15:21
  Speaker 4: That's usually Leprechaun.
• 15:24
  Speaker 2: That's not what you know.
• 15:25
  Speaker 2: That's not what you know.
• 15:26
  Speaker 2: That's not what you know.
• 15:26
  Speaker 2: So I can miss that day yeah.
• 15:29
  Speaker 2: This thing, this Bourbon hunting, is a job.
• 15:33
  Speaker 2: It can turn into a job.
• 15:36
  Speaker 2: You know, there's been times where I was going to Kentucky once a week.
• 15:40
  Speaker 2: I've been hit that one with you.
• 15:42
  Speaker 4: Leprechaun.
• 15:42
  Speaker 4: What about Silver Spirits?
• 15:45
  Speaker 4: When do they hit?
• 15:46
  Speaker 2: They hit on Wednesdays, but they are serious.
• 15:53
  Speaker 4: There's some serious shit that goes down.
• 15:55
  Speaker 4: That's a different level place.
• 15:59
  Speaker 2: Yeah, that's what it is.
• 16:01
  Speaker 4: You know what this is how I look at it.
• 16:05
  Speaker 2: They got their way to do things.
• 16:07
  Speaker 2: They got their favorites.
• 16:08
  Speaker 2: They're trying to play a game and I just don't have to spend any money there because my little bit of money is not going to hurt them.
• 16:16
  Speaker 4: But they just they're, they play the game, they play the game, they play the game, the way the state has been trying to eliminate the game being played but, they play that fucking game so fucking well.
• 16:31
  Speaker 4: I respect them on how, Because you know you even walk in there on their shelves and they're stocked with shit that half the liquor stores in the state of Ohio don't have and they didn't even get it and they got it there, you know, it cost them 500 bucks.
• 16:47
  Speaker 4: Yeah, but I mean they got stuff there that you don't see anywhere else, but they're good at it but you still have to know to really get it.
• 16:55
  Speaker 4: You got to be in the know.
• 16:58
  Speaker 4: And if you're not in the know.
• 16:59
  Speaker 4: I remember I was talking to Rick at Washington Square and he's like he figured out the computer two years ago and it was Little.
• 17:09
  Speaker 4: Book Chapter 5, and basically the whole shipment of Little Book up from Jim Beam for the state of Ohio went to Silver Spirit.
• 17:20
  Speaker 4: They got the whole damn shipment.
• 17:24
  Speaker 3: He figured it out on the yeah.
• 17:26
  Speaker 3: Aaron Gassanett of us says love, generosity, and he says I'm in it, all right.
• 17:33
  Speaker 4: Welcome, Aaron.
• 17:34
  Speaker 4: Yeah, for sure it's going to be a party.
• 17:38
  Speaker 2: He's a Jervaisi's fan.
• 17:39
  Speaker 2: I'm a Jervaisi's fan.
• 17:40
  Speaker 2: I'm a Jervaisi's fan.
• 17:40
  Speaker 2: I'm a Jervaisi's fan.
• 17:41
  Speaker 2: Girl.
• 17:41
  Speaker 3: I went to high school with.
• 17:42
  Speaker 2: She's a chef there, so I've had some good stuff over there.
• 17:47
  Speaker 2: I've had some good stuff over there.
• 17:49
  Speaker 2: But yeah, you know you got to take the good with the bad in this burger honey.
• 17:53
  Speaker 2: So I don't let it get me down, I don't get too beat up about it.
• 17:56
  Speaker 2: For every store like that you got a store like Top Shack, a store like Top Shelf in In Ginegal Washington and if you go in there, rick, does he tell you what's going on?
• 18:08
  Speaker 4: You know nobody's trying to be as fair as possible and you know, on Saturdays they've had some kind of stuff, but overall we've been really, you know, between me, you and a couple other guys, we keep everybody under control, right, everybody under control, right?
• 18:25
  Speaker 2: Yeah, man, I tell you what man I tell you what man.
• 18:28
  Speaker 2: If you just go in your house, you got some sense.
• 18:30
  Speaker 2: Everything's gonna work out, but you have a few people you might have to pull to the side, talk to say, hey, yeah.
• 18:38
  Speaker 4: Well, it's funny, one of the guys.
• 18:49
  Speaker 3: The best thing about it is like the best thing about it is like saying it gets to be a hundred to 200 people there and that's that's why they'll come in and have somebody Smoker pig all night, long way, free barbecue.
• 19:06
  Speaker 3: And not only that, but then they'll pull out some special bottles.
• 19:10
  Speaker 3: You know where you might be tasting some stag, george's D Stagg, or you know some Buffalo Trace antique collection of you know Thomas handy, or or maybe a happy 12, or then some other people will bring in some special bottles and add to that, you know some heaven hill 15 year, 14 year or something like that.
• 19:36
  Speaker 3: You know the fell.
• 19:36
  Speaker 3: Throw in and so you'll get you know, special little little pores.
• 19:41
  Speaker 3: You know you know little tastings of it along with your barbecue dinner.
• 19:45
  Speaker 3: But then all of a sudden you know maybe your number that can get drawn up For all the special allocated bottles.
• 19:54
  Speaker 3: You're like 75th in line or 80th in line, but you know they always have a bottle for every body body in line and the thing about it is these places do a lot of barrel pigs so you might wind up leaving with.
• 20:11
  Speaker 3: You know you might want to believe in with maybe hey, after all the time, you know our couple hours, two or three hours sitting around there and all that, the food and the force, you might wind up leaving with that evil rare store pig or a buffalo Trace store pig or a E H Taylor store pig.
• 20:34
  Speaker 3: You know, because those are the ones that the box the store pigs or the four roses store pig.
• 20:40
  Speaker 3: You know those are the ones that they'll save for the last after all the allocated stuff.
• 20:46
  Speaker 3: You know, because that's what goes first.
• 20:48
  Speaker 3: You know, because once your first those first tickets to your own, you get to go in there and make your choice right have all those allocated bottles.
• 20:56
  Speaker 3: Once all that stuff's gone, then all the other people that's left in those tickets start getting drawn.
• 21:02
  Speaker 3: Well, you want not going out there with a barrel pig, so what it?
• 21:06
  Speaker 3: can't be, that yeah, I mean, you know that's still pretty good, I think so.
• 21:11
  Speaker 4: Excepted that, especially if that barrel picks a well or foolproof.
• 21:15
  Speaker 4: And that one here, if you remember it was, it was single barrel Taylor and single barrel well.
• 21:23
  Speaker 3: I asked you.
• 21:23
  Speaker 3: Last year when I went over to Georgia I came home with two, two blind store pigs.
• 21:29
  Speaker 3: I'm over there, well, I'll her foolproof store pigs and I'm.
• 21:34
  Speaker 3: You know, I missed out on all the other stuff, that two well, or foolproof store pigs to blanton store pigs, then a full roses store pig.
• 21:43
  Speaker 3: I Came home with a different ball.
• 21:48
  Speaker 4: His bourbon collection saying and what's really really about?
• 21:52
  Speaker 3: it Okay.
• 21:53
  Speaker 4: See that closet right to his right.
• 21:55
  Speaker 4: Oh, it's full of bourbon but it's a deep closet, so he's got it on that top shelf.
• 22:02
  Speaker 4: He'll kill get up just like this.
• 22:04
  Speaker 4: He needs a step stool and he's like taking back there and he's like Blans gold.
• 22:10
  Speaker 4: Wait, where did this plan?
• 22:12
  Speaker 4: Straight from the barrels come, I mean it's, but this is that's one closet.
• 22:16
  Speaker 4: There's like two other rooms with another four closets.
• 22:20
  Speaker 4: I mean his eh, taylor closet is insane.
• 22:23
  Speaker 4: I think that's your weller there.
• 22:28
  Speaker 4: Look it there.
• 22:29
  Speaker 4: You can see that on the bottom there.
• 22:31
  Speaker 4: Yeah, the barrel proof.
• 22:48
  Speaker 4: And he's not even saying the one.
• 22:49
  Speaker 4: You know, it's the one.
• 22:52
  Speaker 4: I've gone to his house and every time I'm gonna go to his house it's the four grain.
• 22:57
  Speaker 4: I mean he's got.
• 22:58
  Speaker 4: I've drank four grain three times in my life and All three of them one was.
• 23:04
  Speaker 4: He sent a sample up when I didn't even know what I was drinking at the time, I was so new to this.
• 23:10
  Speaker 4: And then when we went down there, I Think we, we drank the, the four grain.
• 23:16
  Speaker 4: He, he had a.
• 23:17
  Speaker 4: He did a fresh bottle open and I think we drank a third of that bottle, the two of us.
• 23:22
  Speaker 4: I mean I got my fill of what four grain tastes like.
• 23:25
  Speaker 4: And it's so, oh my god.
• 23:38
  Speaker 3: It makes yep.
• 23:39
  Speaker 4: And then you sent me, and then also the Christmas.
• 23:41
  Speaker 4: His Christmas that year was a stag jr Um, I'm.
• 23:48
  Speaker 4: It was too.
• 23:49
  Speaker 4: Now the George T Staggy brought up just so you know, it's a full disclosure.
• 24:04
  Speaker 4: It was only a half a bottle, but it was a half a bottle of deliciousness, right.
• 24:11
  Speaker 4: That actually went up against a little book for the urban of the year.
• 24:16
  Speaker 4: That in little book wasn't a bourbon but it was COVID.
• 24:19
  Speaker 4: And we were like, fuck it, little book one, because it went up against Jordan, but it still tasted better.
• 24:24
  Speaker 4: And we're like, well, if you know, if they can have COVID, we can put a non bourbon Lend, you know, up for a bourbon of the year.
• 24:32
  Speaker 4: So that ended up.
• 24:33
  Speaker 4: That's how it went.
• 24:34
  Speaker 4: So we've got Square six.
• 24:39
  Speaker 4: Do you got square six from?
• 24:43
  Speaker 3: But you got it open.
• 24:46
  Speaker 4: So you should grab it, because we're gonna we're gonna taste that first, or don't you know yeah.
• 24:52
  Speaker 2: We're about to do square six man, so that's a new glass.
• 24:57
  Speaker 4: You, this is our, this is our tasting glass.
• 25:00
  Speaker 4: We're gonna put this game.
• 25:00
  Speaker 4: So you know, I think, the reason why I love square six, here we go, we're, we're drinking it in the scotchy bourbon boys, glen Karens, we're doing some tasting.
• 25:11
  Speaker 4: Now, the reason why I love square six, I have this and I bought one to put up because the Evan Williams experience when you go there, it's in Louisville.
• 25:22
  Speaker 4: It is, in my opinion, probably in the top three bourbon experiences there are and it's unique in its way of how it explains how bourbons made and the whole experience.
• 25:36
  Speaker 4: It's not Same experience you get at a big distillery where you get to see how it's made, the gritty one.
• 25:42
  Speaker 4: This is a whole different level of museum type.
• 25:47
  Speaker 4: Explain what happened.
• 25:49
  Speaker 4: Well, evan Williams, they explained the Kentucky River at Louisville Sidson.
• 25:54
  Speaker 4: Why that Louisville is there?
• 25:57
  Speaker 4: Because of the fact that this is where they took the boats out to get through the rapids and the falls and they they put the stuff back on the river on the other side.
• 26:06
  Speaker 4: So there was Harbour master, which who, evan will you know, he was in charge of that and he was distilling and he basically bribed everybody with bourbon and that he got his.
• 26:17
  Speaker 4: Yeah, he got everything the bourbon is.
• 26:19
  Speaker 4: They were like yeah, well, the wool, vote on that as long as.
• 26:22
  Speaker 4: So Aaron says definitely impressed when you crack the bottle of square six.
• 26:29
  Speaker 2: Yeah, came from the ever-wilms experience and I was blown away.
• 26:37
  Speaker 2: Almost put you in a superior piece.
• 26:40
  Speaker 2: You got knock on the door you get a password.
• 26:44
  Speaker 2: I did much.
• 26:47
  Speaker 2: Fortunate enough, nobody else look, so I got to sit there and drink and talk to the guy, like you say, explain history and air was sitting away and air was sitting in my little office where I keep my my bourbon room, and we cracked this square six and we were like, wow this.
• 27:07
  Speaker 2: So this is the thing I like about a bourbon make me stop in my tracks and look at the glass and go wait a minute it's so different about that yeah
• 27:16
  Speaker 4: and some special so it's, they've got that pot still there and this is very similar to pot still stuff that uh bishop's doing in indiana.
• 27:26
  Speaker 4: Um, pot still bourbon is very different than column still bourbon there's there's a fruity note mixed with it, you know, and there's a certain amount of stuff that happens in Kentucky with the barrel when you do pot still and you get, get it opposed to in the indiana and you age it there and uh, what happens at french lick is they actually age it in a controlled environment.
• 27:49
  Speaker 4: It's inside and they control the environment.
• 27:51
  Speaker 4: But if you pot still properly, because it's column still, is a whole different ballgame continuously always running.
• 28:00
  Speaker 4: It's not.
• 28:02
  Speaker 4: There's no batches.
• 28:03
  Speaker 4: Pot still is start, finish.
• 28:05
  Speaker 4: There's hearts, heads, tails, uh, that's how they make scotch, that's how they make uh irish whiskey, that's how they make woodford reserve giant pot stills.
• 28:16
  Speaker 4: The continuous thing of a column still changes everything, because now heads, the heads and tails are completely dealt with differently and how they do their back set, opposed to um, a column still, where you take it and you put it into the next batch, you know of fermentation and then it makes it taste the same, whereas on on uh column stills, you're just dropping it, constantly, pulling it.
• 28:45
  Speaker 4: It never stops.
• 28:46
  Speaker 4: So it's just all running together and you're trying to.
• 28:49
  Speaker 4: So the runs are the runs.
• 28:51
  Speaker 4: You know what I mean.
• 28:51
  Speaker 4: And like, for instance, jim beam, for instance, those runs are massive, they never stop.
• 28:57
  Speaker 4: It's like a fire hydrant going.
• 28:58
  Speaker 4: You've been there right to the jim bean and you'd look at how it's coming out.
• 29:01
  Speaker 4: It comes out like no other place that you've ever seen.
• 29:05
  Speaker 4: You know, I've been.
• 29:06
  Speaker 4: You let limestone branches trickle.
• 29:09
  Speaker 4: You know some places it's like you turn the faucet on full blast.
• 29:13
  Speaker 4: Other times it's a fire hose full blast, but the freaking fire hydrant is what happens at jim beam.
• 29:21
  Speaker 4: So there's a lot of stuff that they got.
• 29:24
  Speaker 4: How they deal with those, um, those other, the aspects of what's in the distilling process.
• 29:32
  Speaker 4: You know the, the negative stuff is all dealt with differently at heaven hill it's dealt with.
• 29:37
  Speaker 4: Jim beam, when you get into pot, still, you basically that run.
• 29:40
  Speaker 4: You're a good distiller.
• 29:42
  Speaker 4: You basically have it all gone.
• 29:43
  Speaker 4: It's right there, the heads are right there.
• 29:45
  Speaker 4: You wait as soon as you get, know that the hearts are going, then you start collecting the, the bourbon, and then the tails.
• 29:51
  Speaker 4: You can leave as much as you want in there, because it's not bad for you.
• 29:55
  Speaker 4: It's just a little bitter then how you age it.
• 30:00
  Speaker 4: Um, with column stilling.
• 30:02
  Speaker 4: You age it in Kentucky.
• 30:03
  Speaker 4: You put it in the barrel for a while because you're using that charcoal filter to take out some of the impurities that happened during massive columns still distilling.
• 30:12
  Speaker 4: It basically takes them out, it goes in and out and it takes it out, whereas if you pot still and you don't leave a lot of those impurities in there are very few of them impurities.
• 30:21
  Speaker 4: You don't need the barrels to do it, you just know when it's ready.
• 30:23
  Speaker 4: And this is a pot still that they've got, they're at, they're at the oven.
• 30:29
  Speaker 4: Williams there, yeah, and and this was the square six is their first.
• 30:35
  Speaker 4: They were making a barrel a day for five, six years before they finally put out their first one and actually, and actually on top with jody uh, which are the master.
• 30:49
  Speaker 3: Who are the master?
• 30:50
  Speaker 4: just a little bit while we're a little bit.
• 30:52
  Speaker 3: Yeah, we have to have them on because they want to come on and I definitely want to get them on, definitely got them on, and uh, exactly, and they'll taste down a sign and uh, they're, uh, uh, we yes, week or weekend and all uh, and I just that's uh and I just pop the back up in my definitely gotta get them on and get them on and want.
• 31:16
  Speaker 4: He said he's willing to come on and talk with us and uh yeah, because I enjoyed, um, you picked me up the first square six, thank you very much.
• 31:28
  Speaker 4: I opened it like I do, and then when I went there the last time, I picked one because it still was part of batch one.
• 31:35
  Speaker 4: Um, they didn't sell batch one at the level that you thought they would, because when it was like about six months later still was batch one of square six.
• 31:46
  Speaker 4: So I would, I got that and I'm gonna put that one up, but I've got mine open, you have it.
• 31:51
  Speaker 4: I'm getting like it's really kind of cool because, speaking of fruitiness, after sitting in your mouth for a little bit and talking, I'm getting like a grapey, uh, um, like the.
• 32:04
  Speaker 4: I could taste grapes like like a uh, you know, like a wine, a sweeter red grape it's right there like a welch's grape.
• 32:14
  Speaker 4: It's so, so unique and in what it's, how you taste, you know the different things that you taste that's where you're more experienced.
• 32:23
  Speaker 2: In our group we have hunter.
• 32:24
  Speaker 2: That's hunter's job.
• 32:25
  Speaker 2: Hunter's the one that can tell you smell fig newton?
• 32:28
  Speaker 2: And there he tastes newton or fig pudding.
• 32:32
  Speaker 3: I'm getting more about that.
• 32:34
  Speaker 2: The maltiness the malt the malt comes through.
• 32:37
  Speaker 4: The maltiness the malt comes through yes, it does, and I get it and I'm getting, but then it goes to like welches, not quite grape juice, but there's that aspect that that happens afterwards.
• 32:50
  Speaker 4: That's happening to me right now.
• 32:52
  Speaker 4: Um, no, ct, who didn't you know?
• 32:55
  Speaker 3: ct, what partners but I'm I can't quite put my finger on on the fruit, and that's the best syrup is grape or not that's the next level I want to get to with the bourbon.
• 33:05
  Speaker 2: I want to be able to say you know what I taste?
• 33:08
  Speaker 2: Uh, pine nuts or whatever.
• 33:10
  Speaker 3: Yeah, you know, I'm not there yet.
• 33:13
  Speaker 2: I can pick out a few things, but I'm not where you are tiny or where my buddy honey hunter is.
• 33:19
  Speaker 2: I'm not there yet.
• 33:21
  Speaker 2: That's good, because that gives me some growth.
• 33:24
  Speaker 3: Well, it's not there, I'm working on it but it's palette evolution yeah, it's like one.
• 33:31
  Speaker 4: You have to know what the flavors are.
• 33:33
  Speaker 4: So there's a aroma kit that we have that I smell all the time to smell the flavors of bourbon, smell the negative flavors that can be in there, smell everything.
• 33:43
  Speaker 4: So the smell is like 90 of everything you know.
• 33:47
  Speaker 4: But then, as far as tasting, you pick up stuff but I always, like I, have times where I taste a lot of chocolate and then there's other times.
• 33:54
  Speaker 4: I taste a lot of this.
• 33:55
  Speaker 4: So your palate evolves to be able to taste different things as you keep going.
• 34:00
  Speaker 4: There's no doubt about it.
• 34:01
  Speaker 4: But um, like, like uh ct who went to?
• 34:06
  Speaker 4: He was going to be on tonight but they went to Louisville and Kentucky, that's it right here.
• 34:13
  Speaker 3: What help us kickstart?
• 34:16
  Speaker 2: off.
• 34:17
  Speaker 3: Yeah, okay well, for that's.
• 34:22
  Speaker 3: That's a nosing kit right there that we got from the executive bourbon stewardship that we went to at Moonsaw University in Louisville little Kentucky we did our first bourbon steward at uh wilderness trail.
• 34:36
  Speaker 4: We did that together and then um two years ago, from Kentucky bourbon festival, we went and it was really kind of a cool experience, because we're there and there was a blind tasting all day.
• 34:49
  Speaker 4: They take you into, they got us working, still, they, they have you grind the grains, they, they do, they.
• 34:56
  Speaker 4: They set up a fermentation.
• 34:58
  Speaker 4: They take the fermentation and they do what they're doing.
• 35:01
  Speaker 4: They cook what you're doing.
• 35:02
  Speaker 4: They take the fermentation and they put it in the still.
• 35:05
  Speaker 4: Then they start distilling right all in the day, right okay, but then you get to do like a blind tasting and I'm there with Nash and everybody, we start tasting, we start tasting and I'm tasting bananas and I'm tasting different different uh proofs and he asks a question and I just happened to be the sample that we were tasting some old or it was the all of them, that there were different expressions of old forester.
• 35:38
  Speaker 4: But I blurted out old forester 100 on that one and it was, I mean, on the blonde tasting.
• 35:45
  Speaker 4: They didn't tell you it was old forester and then it didn't tell you the proof.
• 35:49
  Speaker 4: I'm like, um, I'm thinking 1910, 1920 and old forester 100.
• 35:57
  Speaker 4: So I blurted out and he goes.
• 35:59
  Speaker 4: Blurted out and he goes, did I ask you?
• 36:01
  Speaker 4: And when it came down it was straight, it was straight across.
• 36:09
  Speaker 4: It was like I impressed everybody that I was able to pull it out.
• 36:13
  Speaker 4: It was kind of cool, cool moment.
• 36:16
  Speaker 4: But anyways, then you get uh, it's fun.
• 36:20
  Speaker 4: I mean, it's something that you guys should go down and do, because then you get a pin, uh a pin, and you get a coin, and the coin anybody who's part of the exact.
• 36:31
  Speaker 4: If you show the guy your coin, they have to, and you they don't have it, they have to buy you a drink.
• 36:37
  Speaker 4: So that's yeah oh, I just did.
• 36:43
  Speaker 4: You see, when I was at, I did have a rocky patelle at uh Javasu the other night.
• 36:48
  Speaker 4: Uh and I gave I.
• 36:50
  Speaker 4: It was a fantastic cigar.
• 36:52
  Speaker 4: What I'm finding is and you're a cigar guy, so so we, I really got the experience at bourbon on the banks with supernash Steven Fonte, kobe, it's Ckobe, that's the cigar distributor that they're hooked up with.
• 37:11
  Speaker 4: He got, he brought over cigars.
• 37:14
  Speaker 4: Steven Fonte, who is the grand representative for Yellowstone, he, he promotes a long yeah, long, long long, no.
• 37:24
  Speaker 4: Limestone branch, yeah, distillery, and then also Yellowstone with Steven beam.
• 37:29
  Speaker 4: He works there, he's got the big mustache, she talks with the southern accent, so he's.
• 37:33
  Speaker 4: He brought a single barrel, which is his favorite single barrel of all time he brings it over and he brings us cigars.
• 37:42
  Speaker 4: So we're sitting there smoking a cigar with him and drinking his favorite single barrel pick and I'm like go on, take this and the single barrel sweet.
• 37:52
  Speaker 4: And we're talking between the, the five of us and him.
• 37:56
  Speaker 4: We put the bottle down seven eighths on the pot in 30 minutes.
• 38:02
  Speaker 4: Everybody was doing and we were enjoying the cigar and it was just like perfect.
• 38:07
  Speaker 4: So whiskey comes home.
• 38:08
  Speaker 4: So whiskey.
• 38:09
  Speaker 4: He went over afterwards and he really loved that bottle, right.
• 38:13
  Speaker 4: So he buys it.
• 38:13
  Speaker 4: He goes home and he's only bought one single barrel at liquor barn two years ago, ever before.
• 38:22
  Speaker 4: It's the exact same single barrel that he had.
• 38:26
  Speaker 4: So he's got two of them from two years apart that he bought from Steven at the.
• 38:30
  Speaker 4: No, I don't know if Steven was you know just, oh, it's smoking for us to sell a single barrel, that he had barrel bottles left or that's what it was, but it was damn good.
• 38:41
  Speaker 4: I mean, like you said, I think a cigar to some extent if you really know how to appreciate a cigar makes a really good bourbon, adds sweetness to the bourbon right, yeah, absolutely, there's a lot also.
• 39:00
  Speaker 2: Aaron, he was definitely he was definitely a bottleist when you were trying to crack that bottle of squarish oh yeah, we, we were up.
• 39:07
  Speaker 2: He was like he kept saying this right here, says what I'm saying.
• 39:11
  Speaker 2: A good bourbon, that make you stop, like a pretty woman right make you say what bourbon when you put it in your mouth.
• 39:22
  Speaker 3: You're like whoa, this is different to each his own.
• 39:25
  Speaker 2: That's, that's the beauty of it some people some people like some people like mickner's 10, some people hate it, but if you think that's the best thing going, nobody can tell you anything different well, but that's but.
• 39:38
  Speaker 4: But that's what it's about.
• 39:39
  Speaker 4: Um, some people like lobster and some people like steak, some people like both, some people like one or the other.
• 39:44
  Speaker 4: True, it's, it's, it's taste and you're not a piece.
• 39:48
  Speaker 4: That's what I hate.
• 39:49
  Speaker 4: Hate it about when I got into this and it's not as bad now, but somehow you were a piece of shit, if you like basil hating it's like you're not a piece of shit, if you like.
• 40:00
  Speaker 4: If you like, basil hating drink the motherfucking shit out of it and love the fact that you.
• 40:05
  Speaker 4: You know and how many young people do you know that get into it.
• 40:08
  Speaker 4: An 80 proof whiskey is strong to them and it burns their palate.
• 40:14
  Speaker 4: You know what I mean.
• 40:15
  Speaker 4: And you gotta get them built off and that you know that's.
• 40:19
  Speaker 4: That's something that people have to get to it's, it's, it's see.
• 40:23
  Speaker 2: This whole thing about bourbon is education right.
• 40:25
  Speaker 2: So me and my buddy Aaron, we did a uh a fundraiser this summer for the Eric Snow YMCA yeah we had.
• 40:36
  Speaker 2: Yes, we had about 30 35 bourbons.
• 40:39
  Speaker 2: So this is what I did.
• 40:41
  Speaker 2: You get a kick out of this Nash.
• 40:43
  Speaker 2: We had two bottles of blends.
• 40:45
  Speaker 2: My bottle was filled with h and h 10 star.
• 40:47
  Speaker 2: Aaron's bottle was filled with blends.
• 40:50
  Speaker 2: Okay, my bottle went first, can I get some more blends?
• 40:55
  Speaker 2: I had h and h 10 star in there and they were just like no, give me that bottle of blends, you know and so and that's all they knew.
• 41:05
  Speaker 1: But we had four gate up there we had bookers 2015.
• 41:09
  Speaker 2: I can't get it from.
• 41:10
  Speaker 2: No, it was uh 2015.
• 41:11
  Speaker 2: It was the pink way for a gate and they were like for a gate.
• 41:15
  Speaker 3: It was a 200 on a bomb when they were pulling it, because I got the 2015.
• 41:19
  Speaker 3: I got the 2015s all the way up and people were coming out saying I've never heard of four gate I don't know what bookers is give me two h 10s, h and h 10s, was that that was?
• 41:32
  Speaker 3: Blends, which was that that was blends, and I said yeah so what happens?
• 41:36
  Speaker 2: I told them people.
• 41:37
  Speaker 2: I said, listen, it was all free.
• 41:40
  Speaker 3: I said just try something different.
• 41:42
  Speaker 2: And then, ladies, I don't like rye Aaron, I tell you you can comment on this.
• 41:46
  Speaker 2: Had the will it for your ride.
• 41:48
  Speaker 4: Once she got it, she was like this isn't bad you just gotta try stuff you gotta educate your palate initially and well, the worst rye I've ever tasted was heaven's door, and they make damn good bourbon.
• 42:02
  Speaker 4: Okay, I, it's my, our number one podcast.
• 42:06
  Speaker 4: Still to this day.
• 42:07
  Speaker 4: It does 30, 40 downloads a month and it was, it's three years old and basically I referred to it as it tastes like formaldehyde or old man's urine.
• 42:19
  Speaker 4: It's what it tastes like me, to me, okay, but I, we at the time uh, young nose was here and working and he liked it and that's why we try and stress is like, what tastes like shit to someone else doesn't mean it's gonna taste like shit to you.
• 42:38
  Speaker 4: Now there are some things that everybody says that that is good.
• 42:42
  Speaker 4: You try that.
• 42:43
  Speaker 4: If you don't like it, don't drink it.
• 42:45
  Speaker 4: Don't drink something.
• 42:47
  Speaker 4: There's so many bourbons.
• 42:48
  Speaker 4: You drink what you like and if you, you know, god love you.
• 42:52
  Speaker 4: If what you like is old tub, what you like, or an 1899 or a $20 bottle, you're either way you ever had.
• 42:59
  Speaker 2: Either way you ever had buddy mark buddy mark um he has a knob creek 12.
• 43:07
  Speaker 4: This is 124 no, I've only had their standard.
• 43:11
  Speaker 4: Yeah, I would like to.
• 43:12
  Speaker 4: The 12 year old leading up, uh whiskey loved it.
• 43:16
  Speaker 4: He's got like 14 bottles from last year.
• 43:18
  Speaker 4: I like it.
• 43:19
  Speaker 4: I've drank through two and if I drink through two bottles in a year it's a damn good.
• 43:24
  Speaker 4: It's a good bourbon, but at the same time I'd love to try it at 124th.
• 43:29
  Speaker 4: Did you know this?
• 43:30
  Speaker 4: This is the crazy thing about marketing.
• 43:32
  Speaker 4: You know, I've talked with uh Fred and Freddie know uh, basal hayden is 80.
• 43:38
  Speaker 4: There's a lot of people that when their taste buds need barrel proof, they, when they taste basal hayden, they think it's watery and everything like there's.
• 43:46
  Speaker 4: You know it's.
• 43:47
  Speaker 4: It's one of their best selling brands.
• 43:49
  Speaker 4: It sells a lot at 80 proof and they say they're never gonna change it.
• 43:53
  Speaker 4: You want to know why they're never gonna change it, because you want to know what basal hayden is at 100 proof and 114 proof.
• 44:00
  Speaker 4: It's old granddad.
• 44:02
  Speaker 4: And it's like they're not going to change basal hayden because they already are selling it under a different brand and it's all about proofing down in what, and you do know, 114, old granddad.
• 44:14
  Speaker 4: People have orgasms over.
• 44:16
  Speaker 4: I mean.
• 44:17
  Speaker 4: I mean, and I'm not going to sit there, I say I don't have it and I don't like it because I love it, it's, it's awesome and but it's it's basal hayden at a higher proof.
• 44:26
  Speaker 4: It's all about marketing.
• 44:28
  Speaker 4: Yeah, it's, yeah, yeah it's.
• 44:30
  Speaker 2: It's all about marketing you know, they're selling that for $20 a bottle down there at court 114.
• 44:37
  Speaker 4: Yeah, I mean yeah, and it's.
• 44:40
  Speaker 4: And they sell the 80 proof which they make from the same juice and they make and they put it in a nicer and they put it in a shooter bottle and they sell $39.99 for all the and $49.99 for all their finished basal hayden.
• 45:00
  Speaker 3: Well, I now know, I educate you a little bit, and then you start tasting it, you realize.
• 45:10
  Speaker 4: You know $20 bourbons out there, or better than good or better than and and now, wait, now there are.
• 45:19
  Speaker 4: I have a bottle of blancs here that I will put up against most bourbons.
• 45:24
  Speaker 4: That, because it's a single barrel somehow.
• 45:27
  Speaker 4: I got lucky yeah and you do.
• 45:30
  Speaker 2: It's a single barrel, that's how this works.
• 45:32
  Speaker 4: You know why, the hell, do you think they put toppers on.
• 45:35
  Speaker 4: And then, not only did they put toppers on, but they put eight different ones and then came up with a program and if you collect them all, they'll put them on a barrel state.
• 45:46
  Speaker 4: Put a really nice thing and send it to you all for free, because it's a single barrel and some are good, as, as Billy Bob Thornton says, they all can't be winners yeah, the last.
• 45:59
  Speaker 2: The last blends I had was amazing.
• 46:02
  Speaker 2: The previous five, right, that wasn't.
• 46:05
  Speaker 4: And that's exactly it, the same thing.
• 46:07
  Speaker 4: He sent me up my only bottle of eh tailer single barrel okay, I missed out on it, whatever, but he sent it up for me and honestly, I put it up against a benchmark single barrel that they came out with their special thing and the benchmark single barrel, which is the same exact bourbon, just a different age, absolutely kick.
• 46:29
  Speaker 4: That's that Taylor single barrels ass.
• 46:31
  Speaker 4: And you know, and it's just that's how this works.
• 46:34
  Speaker 4: And he thought he bought me the whole because we couldn't get the whole collection.
• 46:53
  Speaker 4: He brought me up the whole collection, top shelf single barrel, full proof, everything.
• 46:59
  Speaker 4: All seven there was all up there, right.
• 47:02
  Speaker 4: And then he picks up a Kentucky number one batch of old Carter on the way up and he pops it and it's like we're, we're there and we're gonna go do some moonshining in Indiana with Alan Bishop added on his property the next day, right.
• 47:20
  Speaker 4: And he's like I got this old Carter.
• 47:23
  Speaker 4: So he pops it and I'm like this is probably the best bourbon I've ever tasted.
• 47:27
  Speaker 4: So he keeps asking me let's pop some of these benchmarks.
• 47:32
  Speaker 4: He goes what do you want?
• 47:33
  Speaker 4: And I'm like old Carter.
• 47:34
  Speaker 4: So he's pouring old Carter.
• 47:37
  Speaker 4: He pulls like fours, like three of them.
• 47:39
  Speaker 4: And then he's like I'm breaking into your benchmarks.
• 47:41
  Speaker 4: I'm like, fuck yeah, old Carter.
• 47:43
  Speaker 4: It's like drink that benchmark.
• 47:46
  Speaker 4: And then so he's having some pores and all of a sudden he bumps me or we run into each other and I spill the old Carter onto the pillow.
• 47:55
  Speaker 4: The hotel pillar I had a, my last, or the old Carter knocked it out onto the.
• 48:07
  Speaker 4: I took that pillowcase and I run like well the hell with it.
• 48:12
  Speaker 3: I'm packing the still on your single barrel.
• 48:22
  Speaker 4: Yeah, and then I said yeah, and then I said he said what do you want?
• 48:25
  Speaker 4: I said I think I drank about at least half that bottle.
• 48:29
  Speaker 4: I a.
• 48:30
  Speaker 2: NAS.
• 48:30
  Speaker 2: Let me tell you something real quick.
• 48:32
  Speaker 2: I've been falling in love with the store pick or a group picks of George Remus.
• 48:38
  Speaker 2: Yeah, I've been getting some good ones like 124 no, is it bourbon?
• 48:42
  Speaker 2: Yes, okay, the George Rea was not the Gatsby, not the repeal.
• 48:47
  Speaker 4: I've seen it, george, but they be like 120, 124.
• 48:52
  Speaker 2: I tell you what.
• 48:53
  Speaker 2: Oh, I just ordered one off a unicorn.
• 48:56
  Speaker 2: I just got it.
• 48:58
  Speaker 4: I fell in love with those things, man beautiful right, or is it just got remiss on it?
• 49:05
  Speaker 2: this is a normal one, okay.
• 49:06
  Speaker 2: The regular one you get off the shelf is 94 proof, so all right, I'm opening up all right, since we're doing oh, that's cool.
• 49:20
  Speaker 4: You said in me up some remus.
• 49:21
  Speaker 4: You said in me up some remus.
• 49:23
  Speaker 3: No, this actually happens to be a sample For George Remus, that this girl that, oh, they did the barrel pick and, but and she just happens to be sitting on her desk when I, when I bought a killer bottle at her store here, I guess probably this was what's what was left of a sample after they got through.
• 50:01
  Speaker 4: Wow, and he's just got that sitting there.
• 50:05
  Speaker 4: You bring his brain, he's just pulls it out.
• 50:07
  Speaker 4: Yeah, can I ask?
• 50:18
  Speaker 4: I got a juice sleep with that sample.
• 50:21
  Speaker 4: Is that was that on the bed?
• 50:22
  Speaker 4: Is that what's going on there?
• 50:24
  Speaker 4: It's insane.
• 50:28
  Speaker 4: It's just folks.
• 50:30
  Speaker 4: We did not set that up.
• 50:32
  Speaker 4: We did not set that up.
• 50:33
  Speaker 4: Yeah, that's a bottle.
• 50:34
  Speaker 4: Okay, you like in that?
• 50:46
  Speaker 2: I Tegan try that he got the Ohio pick, which I have.
• 50:51
  Speaker 2: No, I have a gallstein pick.
• 50:52
  Speaker 2: But anyway, tegan went through like Three bottles of it.
• 50:56
  Speaker 2: I said I have a bottle of that from gallstein, uncourt stated and I was like, let me try it, man, open that thing I'll tell you another one go, you go, you go to court, don't you?
• 51:10
  Speaker 4: No, I know, no, no, no, we always, when we're in Covington, we're usually at revival.
• 51:15
  Speaker 4: Okay, yeah, that's we've.
• 51:17
  Speaker 4: Yeah, revival is Brad.
• 51:19
  Speaker 4: It's hard to go anywhere else but revival, considering every time we go down there he's like pouring shit like it's just one.
• 51:28
  Speaker 4: Oh yeah, old Fitzgerald, yeah, all you know Pappy before you know before it was Pappy.
• 51:35
  Speaker 4: I mean, it's insane.
• 51:37
  Speaker 4: 1942 you know old Carter's 19th.
• 51:41
  Speaker 2: Oh, oh.
• 51:42
  Speaker 2: That's all the oh, that's all she was telling me about, but Brad Brad bonds.
• 51:49
  Speaker 2: There is like that's the place he told me about the thing that hill hill that fifth, right over the small bottle.
• 52:07
  Speaker 4: Yeah, I walked out with that.
• 52:08
  Speaker 4: This is this, right here.
• 52:09
  Speaker 4: We.
• 52:10
  Speaker 4: We tasted on our bus tour this year.
• 52:11
  Speaker 4: He gave me that and we're we're before, right after the bus tour.
• 52:15
  Speaker 4: We're in Barton's.
• 52:19
  Speaker 4: Yeah, he got that.
• 52:23
  Speaker 4: We're in Barton's, you know, 1792 distillery with Ross Cornelis in the master distiller, because we did a podcast that Thursday and we didn't know that.
• 52:33
  Speaker 4: But we didn't know that.
• 52:35
  Speaker 4: But Barton's Still the Colonel Lee.
• 52:38
  Speaker 4: He's got like a empty bottle of Colonel Lee sitting there and like, yeah, we were drinking that last Yesterday.
• 52:44
  Speaker 4: It's like that's what I love about bourbon.
• 52:47
  Speaker 4: Now, not only is there the the now in this awesomeness, and I hate it when people say, oh, what they do now Isn't any good.
• 52:56
  Speaker 4: But no, what they do now is what they do now and it's gonna sit in them, but a lot of it's gonna sit in the bottle and there's a lot of it in the barrels, but it's like it's now.
• 53:04
  Speaker 4: You know, nobody's ever happy with now or they're.
• 53:07
  Speaker 4: You know they think now is the greatest time ever and somehow bad shit shouldn't happen.
• 53:12
  Speaker 4: But if you look at history, now always was thought is the greatest time and everybody knew better and bad shit should have never happened, but bad shit always was happening.
• 53:21
  Speaker 4: It's just how it was.
• 53:23
  Speaker 4: All right, all right.
• 53:25
  Speaker 4: So we got this old Carter, you got your old or this Carter.
• 53:28
  Speaker 4: Yep, do you want to do you?
• 53:30
  Speaker 4: Since you have the glasses on, you want to read the side?
• 53:32
  Speaker 4: Give us the Breakdown on this.
• 53:35
  Speaker 4: Well, you got the breakdown and shout out to Chris and shout out to Christie Hackinson.
• 53:49
  Speaker 3: She was watching tonight with world collaboration with world.
• 53:59
  Speaker 4: I'll give you.
• 54:04
  Speaker 3: Bar collaboration Decorated Napa Valley winemaker Carter Sellers for this release.
• 54:14
  Speaker 3: The custom blend of mature bourbon and rye rested in 10 Carter sellers Napa Valley Cabernet barrels for an additional 14 months.
• 54:24
  Speaker 3: The wine barrels were freshly empty to impart maximum flavor and they were separated and rotated throughout the Rick House multiple times, yielding a beautiful balance of indulgent dark fruit and french oak spice.
• 54:39
  Speaker 3: Our sellers has always shot for excellence in our award winning ones and we have a long history of producing 100 points wine.
• 54:49
  Speaker 3: This has been a wonderful collaboration bringing together our teams who are continuously on pursuit of perfection.
• 54:55
  Speaker 3: Mark Carter, bartstown bourbon companies.
• 55:00
  Speaker 3: Carter sellers collaborator series.
• 55:02
  Speaker 3: Offers a premium and complex aroma of Cinnamon and leather on the palate, presents the rush of dark fruit Restive for con and vanilla cream that leads to luscious, lightly tanning finished.
• 55:19
  Speaker 3: It is presented at a hundred and eight point three proof and offered at SRP 150 999 and Roughly only 225 Cases will be available at Barstown bourbon gift shop and Kentucky retailers.
• 55:40
  Speaker 4: So you have.
• 55:40
  Speaker 3: It.
• 55:40
  Speaker 3: So now the breakdown.
• 55:42
  Speaker 3: We don't Put my cork back on, so I don't still, that nose is amazing.
• 55:52
  Speaker 4: Look at that color.
• 56:07
  Speaker 3: It is 49%.
• 56:09
  Speaker 3: Tennessee, 17 year, with the mass bill of 44% corn, six eight percent rye and eight percent Malted barley.
• 56:22
  Speaker 3: Wow, with a 40 for 41%.
• 56:25
  Speaker 3: Kentucky, 12 year, with a 78% corn, 10% rye and a 12% malted barley, and then the rest is a 10%.
• 56:36
  Speaker 3: Indiana bourbon with a six-year age of 95% rye and a 5% Malted barley so this isn't even a bourbon, this is a 95 rye, which is famous by obviously the.
• 56:53
  Speaker 4: Indiana distillery of MGP, or squib that what it's called now squib Yep.
• 57:00
  Speaker 4: And then it's got Actually believe that's a beam Mash bill on that 12 year.
• 57:09
  Speaker 4: On that 12 year.
• 57:10
  Speaker 4: Oh God, ever that I'm pulling on it, a liquor, a red liquor, is smell right there on the nose just out of nowhere.
• 57:27
  Speaker 4: Yeah, it's just like it's so complex on the nose it's crazy.
• 57:31
  Speaker 4: There's so much going on and it all blends together and it all blends together.
• 57:36
  Speaker 4: Mm-hmm, that's what I'm talking about.
• 57:48
  Speaker 4: There's a lot of chocolate there's a lot of chocolate, getting some chocolate on there, yeah, like a, you know yeah, like a deep chocolate.
• 58:00
  Speaker 4: There's a little bit it's cherry and then all of a sudden it's dark chocolate, and so it's like when you're tasting Both the closeness of the chocolate Leather oak and the tobacco, but when they express themselves, always express themselves, always express them pretty much, and this one, when you're going, all of a sudden it just goes that little bit of Chocolate on that.
• 58:24
  Speaker 4: And how can you not like that?
• 58:28
  Speaker 4: This is so rich, but it does never, but it does not drink like a hot house.
• 58:36
  Speaker 4: Did you say a hundred and eight point seven?
• 58:40
  Speaker 3: This actually a hundred eight, three, three.
• 58:46
  Speaker 4: Three it's not good for me that that four.
• 58:49
  Speaker 2: I saw a good radio station 108.3, 108.3.
• 58:54
  Speaker 4: Yeah, yeah, the Beals 108.3.
• 59:03
  Speaker 2: It's a separate.
• 59:05
  Speaker 2: I can do my bill Burr impersonation.
• 59:08
  Speaker 2: Tastes like whiskey.
• 59:11
  Speaker 2: It's whiskey.
• 59:15
  Speaker 4: I really like it.
• 59:16
  Speaker 4: Here's to sharing with good friends.
• 59:20
  Speaker 4: Make same thing.
• 59:21
  Speaker 4: Cheers to you, nash.
• 59:29
  Speaker 2: See, that's kind of my thing.
• 59:30
  Speaker 2: Can you make me look at your second time like whoa?
• 59:35
  Speaker 2: Wait a minute, okay, okay, this is.
• 59:36
  Speaker 2: I was taking back to a woman and she can make you look at her twice like a good bird, yeah right there, no.
• 59:44
  Speaker 4: So whoa, wait man.
• 59:45
  Speaker 4: Yeah, I've had that.
• 59:47
  Speaker 4: I've had that happen a couple times, where it's like you start to walk away, I think it's good and then all of a sudden I'm like whoa, what the fuck did I just taste?
• 59:55
  Speaker 3: Can you look back?
• 59:56
  Speaker 3: It's like you can't even help it.
• 59:58
  Speaker 3: I've heard my hand back.
• 59:59
  Speaker 4: Yeah, you want to see what you just tasted, and a lot of times there's a lot of surprises in there and it's more and then the more you taste a little bit harder to surprise you, because there's a lot of good stuff.
• 1:00:11
  Speaker 4: Um, we, uh.
• 1:00:13
  Speaker 4: When we went down to Burbank on the banks, we stopped off at dark arts.
• 1:00:17
  Speaker 4: That's a man there, macaulay mitten, and he used to be at wilderness trail.
• 1:00:22
  Speaker 4: What is it?
• 1:00:25
  Speaker 4: Is it compari?
• 1:00:26
  Speaker 4: Yes, and he wasn't happy.
• 1:00:30
  Speaker 4: So he went out and did his own thing and and Macaulay is very unique in this individual he lives his life like he likes.
• 1:00:42
  Speaker 4: He's.
• 1:00:43
  Speaker 4: He just got to meet him, okay, but his palate is Responsible for all a lot of wilderness trails liciousness, because he headed up their single barrel program.
• 1:00:56
  Speaker 4: He was in charge of it, making the blends for the different.
• 1:01:01
  Speaker 4: He picked out a shit ton of good rise.
• 1:01:03
  Speaker 4: He appreciates the finer things in life Age states want.
• 1:01:09
  Speaker 4: He loves wine, he loves whiskey, bourbon, he, so he's got his own place now he's putting, he's buying.
• 1:01:17
  Speaker 4: Mgp went in.
• 1:01:18
  Speaker 4: Mgp picked out some fantastic arils, one, the one barrel he let us taste.
• 1:01:23
  Speaker 4: It was.
• 1:01:23
  Speaker 4: It's called we're in the Rick house and he let us taste a Maduro Right, finished barrel, what would?
• 1:01:30
  Speaker 4: And then he had Amberana that we, yeah, we get right out of the barrel, fantastic.
• 1:01:39
  Speaker 4: But then he takes us back and he knows we're appreciative, that we're appreciating good, good bourbon, and he goes this is the barrel I want you to taste, got it back there and it says back there, all ours only.
• 1:01:52
  Speaker 4: And we pulled some stuff out of that and it was so complex and good.
• 1:02:00
  Speaker 4: So it's just so much fun we get to go.
• 1:02:04
  Speaker 4: One thing I would recommend if you can.
• 1:02:06
  Speaker 4: It's they're like 350 dollars I a copper thief, whiskey thief.
• 1:02:13
  Speaker 4: As you go through you go to a place Like you're with somebody.
• 1:02:20
  Speaker 4: You're with you know somebody, because you're you know you go on a barrel pick and you get to know the people that are making this.
• 1:02:28
  Speaker 4: You know, like even around here, like you bring your copper thief.
• 1:02:31
  Speaker 4: That is a Entrance to the back room where the barrels are and you get to taste some really good whiskey out of the barrel and out of the barrel when you're taking, when you're when you're thiefing a barrel with Freddie no, or you're thiefing it with Connor O'Driscoll from heaven hill, the master distiller, or you're thiefing it with different people, the, and you're in the rip Rick house and it's that chilled whiskey there's.
• 1:02:59
  Speaker 4: It's like it doesn't get any better.
• 1:03:01
  Speaker 4: I've my wife last year, me a copper thief it's.
• 1:03:06
  Speaker 4: I've been in it's probably 50, 60 barrels with that thing that I never.
• 1:03:12
  Speaker 4: Indian Creek, down in the Springfield area, they, that's an Ohio distillery.
• 1:03:17
  Speaker 4: They do some decent stuff there.
• 1:03:19
  Speaker 4: They've got these pot stills from for Robition copper, that their parent, that that is that her grand.
• 1:03:28
  Speaker 4: You know Grandma and grandpa were running and she runs them now and you know they're trying whatever and they make whiskey and it's just like they took us back.
• 1:03:38
  Speaker 4: One night we were at a cigar event with them and they got us into the Rick House and we were thiefing from Was.
• 1:03:45
  Speaker 4: It gave a coffee company one of their barrels and they aged the coffee beans in there and then they gave the barrel back so they had.
• 1:03:54
  Speaker 4: So they had 13 gallons and the 53 gallons just in the let me put the beef in, get that stuff out, and I mean it was just and then you get to go in that.
• 1:04:08
  Speaker 2: What If?
• 1:04:11
  Speaker 4: you pull it out.
• 1:04:11
  Speaker 4: It's probably about you could get you Glenn Karen's worth when you do it, but you're just basically Thiefing it.
• 1:04:18
  Speaker 4: You fill a Glenn Karen, you pour it to everybody to do the sampling.
• 1:04:21
  Speaker 4: It's what they used to get the whiskey out to taste it.
• 1:04:24
  Speaker 4: We were, hey, super Nash, we're at Green River, right, and that used to be Ozzie Tyler and we know Aaron Harris down there and when we were down there, right before Kentucky bourbon festival, aaron took us back there and we were thiefing stuff and we were tasting some Some of the finest whiskey.
• 1:04:42
  Speaker 4: You know that place with Ozzie Tyler they were, but they were aging good stuff along with trying to rapid-age stuff.
• 1:04:49
  Speaker 4: You know what I mean.
• 1:04:49
  Speaker 4: And he's got the whole thing to at his and he just was like in this barrel, like my god, that's good, get into this barrel.
• 1:04:57
  Speaker 4: Oh, my god, I think Nash thief to barrel, ct thief to barrel, he thief to barrel, I think to barrel Roxy.
• 1:05:04
  Speaker 4: We were in five barrels before we even started podcasting and when we hit the podcast you can look at all our faces and we were like it's not time to keep drinking here.
• 1:05:17
  Speaker 2: I think the barrel at limestone that that was yes, that.
• 1:05:22
  Speaker 4: Did you thief it out of the, the, the small ones out of the, the containers?
• 1:05:27
  Speaker 4: Yeah, we did that initially in 2019.
• 1:05:31
  Speaker 4: Yeah, and yeah, I mean the whiskey was different.
• 1:05:35
  Speaker 4: It's young, it's it was whatever, but those 15 barrels age whiskey different and I'm not gonna sit here and say to anybody that's bad whiskey, that's not.
• 1:05:45
  Speaker 4: If you like that kind of whiskey, that's what you got a drink and that's what we've all.
• 1:05:50
  Speaker 4: Now some people will sit there and go, oh, that tastes young and I don't like it.
• 1:05:54
  Speaker 4: It's like okay, you don't like it.
• 1:05:56
  Speaker 4: Don't criticize somebody who does.
• 1:05:58
  Speaker 4: It's like this.
• 1:06:00
  Speaker 4: I'll criticize you for liking something I don't like, but that's not what this is about, right?
• 1:06:07
  Speaker 3: And you know, you taste it my knees time days before he leaves, there was a little men changing man.
• 1:06:23
  Speaker 2: I'm getting off the nose.
• 1:06:29
  Speaker 4: That French oak.
• 1:06:32
  Speaker 2: I'm getting that, definitely getting that, old man, because I got told you what I tell you before I said yeah, yeah, yeah yeah, french oak, like the, it's there.
• 1:06:41
  Speaker 4: I'm not as chocolatey Chocolates barely there now.
• 1:06:45
  Speaker 4: But you know that's what I loved about that Dalton.
• 1:06:49
  Speaker 4: I'll give you yeah, I'll give you that the little bit of the little bit of the cab bitterness.
• 1:07:00
  Speaker 4: Not that cab bit.
• 1:07:02
  Speaker 4: You know, cab is in a sweet wine, it's a bit.
• 1:07:05
  Speaker 4: Yeah, it's got a dry, it doesn't kind.
• 1:07:07
  Speaker 4: But that's what I also love about some bourbons as they open up, it's just a whole like movie Experience.
• 1:07:19
  Speaker 4: You know it starts out one way.
• 1:07:21
  Speaker 4: You know anybody who knows is first, that's not the way to nose a bourbon.
• 1:07:26
  Speaker 4: You got a, drink your bourbon and then nose it when it's gone because that's when it smells the best in your glass.
• 1:07:33
  Speaker 4: Have you ever, like, left a cut?
• 1:07:35
  Speaker 4: You're so much better than us.
• 1:07:43
  Speaker 4: You know it's it as it go along.
• 1:07:45
  Speaker 4: Yeah, yeah, yeah.
• 1:07:46
  Speaker 4: And you have gotten.
• 1:08:00
  Speaker 4: You have gotten amazing.
• 1:08:01
  Speaker 4: I agree with you.
• 1:08:03
  Speaker 4: As you went along, you've always listened, learned, put your two cents in.
• 1:08:07
  Speaker 4: We've always me and you have developed our pellets.
• 1:08:11
  Speaker 4: I mean, I was not a huge fan of rye, to start off, to say the least.
• 1:08:15
  Speaker 4: Now there's there's rise.
• 1:08:18
  Speaker 4: Then there were rise.
• 1:08:18
  Speaker 4: I liked certain ones.
• 1:08:20
  Speaker 4: Now there's rise that I didn't like.
• 1:08:24
  Speaker 4: Now the ultimate.
• 1:08:25
  Speaker 4: Last year I was at mother's stewards and I tried angels envy rye again and I thought, well, maybe my palates have evolved that I like rye completely right.
• 1:08:35
  Speaker 4: I tried angels envy rye and it was basically I had to spit it out.
• 1:08:40
  Speaker 4: Yeah, oh god, I can't stand that type of.
• 1:08:42
  Speaker 4: So you don't like barrel secrecy, you love it.
• 1:08:49
  Speaker 4: So that's the type of rye I hate.
• 1:08:51
  Speaker 4: Now it doesn't matter that I hate it and you love it.
• 1:08:55
  Speaker 4: It's this.
• 1:08:56
  Speaker 4: Is you like that?
• 1:08:57
  Speaker 4: But that's celery taste.
• 1:08:59
  Speaker 4: Now the same thing with will it um, six.
• 1:09:02
  Speaker 4: I got a, he got me a.
• 1:09:03
  Speaker 4: Will it six, year, right, and I basically wanted to.
• 1:09:08
  Speaker 4: It had deal celery and it was horrible.
• 1:09:10
  Speaker 4: No, no, no, what.
• 1:09:15
  Speaker 4: It wasn't two years, it was a.
• 1:09:19
  Speaker 4: Two year was four year.
• 1:09:21
  Speaker 4: There was no way it was two year you at least gave me a four year.
• 1:09:24
  Speaker 4: So that bottle it was a six year.
• 1:09:28
  Speaker 4: You asshole it was.
• 1:09:29
  Speaker 4: It was a special bottle.
• 1:09:31
  Speaker 4: I swear to God you sent it up to me.
• 1:09:33
  Speaker 4: You're like you're gonna like this rye.
• 1:09:35
  Speaker 4: I'm like no, it was horrible.
• 1:09:36
  Speaker 4: I used it for bloody Mary's, like a bourbon bloody Mary.
• 1:09:41
  Speaker 4: It was perfect.
• 1:09:41
  Speaker 4: I went down to Randy, who Prassy, who's the president of Kentucky bourbon festival spent a Friday and Saturday at their house and whatever.
• 1:09:50
  Speaker 4: But Sunday morning when we got up we made Bourbon but he marries with it and it was awesome because it has celery and pickles.
• 1:10:00
  Speaker 4: And then he took pickles and he put tomato juice in it and it was fine as far as straight up, for whatever reason.
• 1:10:06
  Speaker 4: Now, mingle would Makes that pickle whiskey.
• 1:10:10
  Speaker 4: Mingle would is out of us.
• 1:10:13
  Speaker 4: They're local and they're.
• 1:10:15
  Speaker 4: They were at the craft and I've met them and they want it and I'm gonna probably podcast.
• 1:10:20
  Speaker 4: But this is young millennials, kentucky bourbon festival, which you have to come down with us because 52 distilleries sampling, sampling in your three-day pass, which was like $320 or whatever, and you get three days Like $120 a day, right, three whatever.
• 1:10:47
  Speaker 4: You could sample all from all 52 of them all day long.
• 1:10:52
  Speaker 4: They got food trucks They've got, then they've got vendors selling merchandise.
• 1:10:58
  Speaker 2: And if you'd go?
• 1:11:01
  Speaker 4: VIP, which is impossible on these days to get.
• 1:11:04
  Speaker 4: I mean, we try to get VIP, but if you go VIP then it gets into a different level in that 10 they're just serving shit like.
• 1:11:14
  Speaker 4: And then bourbon on the banks was good this year.
• 1:11:17
  Speaker 3: You get to say you get to say More than ever.
• 1:11:31
  Speaker 4: You're walking around Brent Elliott from Four Roses, signed in a way.
• 1:11:43
  Speaker 4: Now it wasn't an OBSK, so I passed on that bottle, because the only thing I like from Four Roses and Brent Elliott usually does that OBSK, yeast strain and whatever, and I absolutely love it.
• 1:11:55
  Speaker 4: At least I found one of ten, because otherwise it's hot to me or it's too much and I just not a fan of Four Roses, except that OBSK I will die for.
• 1:12:06
  Speaker 4: I got a single barrel stopped off.
• 1:12:08
  Speaker 4: It was OBSK.
• 1:12:09
  Speaker 4: I'm like, oh my god, and it's so freakin good.
• 1:12:11
  Speaker 4: So it's just once again.
• 1:12:14
  Speaker 4: It's like, even if you can't, even if you might not like the majority of what's happening, you might like something that's happening and the only way to know is to get in.
• 1:12:26
  Speaker 4: Yeah, exactly now, kentucky Bourbon Festival, where it is hot for you, right?
• 1:12:30
  Speaker 4: Not only can you sample 52, all the damn distilleries are selling their bottles.
• 1:12:34
  Speaker 4: Hardin's Creek, austin, little book, little book, little book.
• 1:12:39
  Speaker 4: I mean it just was one thing after another.
• 1:12:41
  Speaker 4: I mean I got the single Baker's 13.
• 1:12:49
  Speaker 4: I walked away with two bottles, one to drink and one that was signed.
• 1:12:57
  Speaker 3: The 17 year old Boston of the Hardin's Creek, then they had other stuff.
• 1:13:05
  Speaker 4: Oh, the Dob Creek 18 was there.
• 1:13:07
  Speaker 4: You all like ten dollars over, because that's how Kentucky works.
• 1:13:12
  Speaker 4: Private Heaven Hill.
• 1:13:21
  Speaker 4: What's select?
• 1:13:22
  Speaker 4: What's it called?
• 1:13:25
  Speaker 3: What's it called?
• 1:13:26
  Speaker 3: And they do select and they in 13 years and 13 year bourbon.
• 1:13:34
  Speaker 3: And then it was aged two more years and she Quipin barrels you can taste that before you go.
• 1:13:42
  Speaker 4: Made it a year, yeah, it's.
• 1:13:45
  Speaker 3: Eight year rye, that was finished.
• 1:13:48
  Speaker 3: Two more years and she quipin barrels taste it.
• 1:13:51
  Speaker 4: Before you bought it, they were tasting everything I Loved last year's 18.
• 1:14:00
  Speaker 4: I bought it, whatever.
• 1:14:02
  Speaker 4: This year's 18.
• 1:14:03
  Speaker 4: Knob Creek was a little bit oaky, so it's just yeah.
• 1:14:07
  Speaker 4: What no, I is that 18 years right there.
• 1:14:15
  Speaker 4: I got the 18 year from last year.
• 1:14:18
  Speaker 4: It's sitting in that wood box suspended in fucking nominal.
• 1:14:24
  Speaker 4: Yeah, there's no freakin knob Creek 15.
• 1:14:29
  Speaker 4: You got All right, he's gonna make me do it.
• 1:14:34
  Speaker 4: He does this all the time.
• 1:14:38
  Speaker 2: No, Let us a T Supernash last year.
• 1:14:49
  Speaker 3: Last year.
• 1:14:50
  Speaker 3: No read the day no, read the day.
• 1:14:53
  Speaker 3: What's it say?
• 1:14:55
  Speaker 3: You're right, you're right.
• 1:15:07
  Speaker 4: No, but now this year, now plans, wasn't?
• 1:15:11
  Speaker 2: not, not um.
• 1:15:13
  Speaker 4: It's fun.
• 1:15:14
  Speaker 4: Trace wasn't selling right at the at the festival and we got a couple more minutes and we'll wrap it up.
• 1:15:21
  Speaker 4: I know it's getting late.
• 1:15:22
  Speaker 4: Buffalo trace wasn't selling at the festival but they were tasting everything that in the VIP tent.
• 1:15:30
  Speaker 4: They were tasting everything.
• 1:15:31
  Speaker 4: Buffalo trace also had 1792, because that's Sazerac, okay.
• 1:15:37
  Speaker 4: So we got to Podcast with Ross Cornelis in and he was at the festival and we were just like we'd run into each other, we'd be like high-fiving and you know, say the night of bourbon on the.
• 1:15:51
  Speaker 4: So I never got to taste the sweet wheat.
• 1:15:54
  Speaker 4: 1792 have you had that before?
• 1:15:56
  Speaker 4: And that's and honestly it's my favorite out of all the 1792s.
• 1:16:02
  Speaker 4: I like 1792 on all levels.
• 1:16:04
  Speaker 4: I even like the small batch.
• 1:16:06
  Speaker 4: It's okay, yeah.
• 1:16:09
  Speaker 2: Oh.
• 1:16:10
  Speaker 4: Yeah, and that fool poo from that one year the 2019 is unbelievable.
• 1:16:15
  Speaker 4: When they won whiskey of the year, it's, it's fantastic.
• 1:16:18
  Speaker 4: I got one in there, I got, I got a single barrel in there.
• 1:16:22
  Speaker 4: He sent me up a bottled in bond.
• 1:16:25
  Speaker 4: I've got a lot, but I've never had the sweet wheat.
• 1:16:28
  Speaker 4: So on the podcast on that Thursday before Kentucky, he, he was, he, he was, uh, he, let us drink the sweet wheat.
• 1:16:37
  Speaker 4: And I'm just like, oh my god, that's my thing.
• 1:16:38
  Speaker 4: So Thursday night was bourbon on the banks and he was there.
• 1:16:41
  Speaker 4: They were just serving up sweet wheat the whole night.
• 1:16:44
  Speaker 4: I think I had Seven pours of sweet wheat that night.
• 1:16:49
  Speaker 4: That was, that was my jam on that that night and I'm like I never had it before.
• 1:16:54
  Speaker 4: And now you put a whole half bottle in me and he was there and he was pouring for me and he's like, I'm like man.
• 1:17:00
  Speaker 4: Thank you so much, ross.
• 1:17:01
  Speaker 4: Thank you for doing this for me.
• 1:17:06
  Speaker 4: Supernash hold on supernash.
• 1:17:11
  Speaker 2: This is a winner.
• 1:17:13
  Speaker 2: Yeah, this is a winner this thing got better every sip.
• 1:17:21
  Speaker 4: So, christy Atkinson, you're not gonna, you're not gonna.
• 1:17:30
  Speaker 3: Talking about the 1792 foolproof that today, today in my, in the memories, he opened up a box of six 1794 proof, 1792 foolproof.
• 1:17:52
  Speaker 4: I love you, brother.
• 1:17:53
  Speaker 3: I just met Jeff on Facebook in 2019 September.
• 1:17:59
  Speaker 3: I saw him doing the picture at Kentucky Bourbon Festival Beautiful picture, yeah, and that.
• 1:18:10
  Speaker 3: And I just happened to pick up a bottle of that book or that was close to the numbers and I was like dude, I just messaged them out of the blue.
• 1:18:17
  Speaker 3: It was like you know, that night, like I just have to put a couple of bottles of that in Atlanta, and we got a talking.
• 1:18:27
  Speaker 3: So then it went with.
• 1:18:29
  Speaker 3: A couple of weeks later, you know, is like you know, blah, blah, blah.
• 1:18:35
  Speaker 3: You know we got a group going like you know, 1792 foolproof is Bourbon of the Year.
• 1:18:43
  Speaker 3: You know, fred minutes pick Bourbon of the Year is like what, if I just did a barrel pick here at a liquor store, he's like, really, after we get some of it, well, I'll send you up.
• 1:18:57
  Speaker 3: So you don't even know me.
• 1:19:01
  Speaker 3: He sent it up.
• 1:19:02
  Speaker 4: He pays for shipping, it gets.
• 1:19:07
  Speaker 3: I sent him up six bottles of it.
• 1:19:09
  Speaker 3: Yeah, he sent me a case.
• 1:19:11
  Speaker 3: How many do you want?
• 1:19:12
  Speaker 4: So my guys, all I offered it for the price and they all bought it.
• 1:19:17
  Speaker 4: I did all six bottles and we had a meeting and he was you know, we told him about it and but it was just that's how the friendship started.
• 1:19:26
  Speaker 4: He just, this podcast doesn't happen without him Because what he kept doing sending us, he sent me up.
• 1:19:35
  Speaker 4: It was the first ride.
• 1:19:37
  Speaker 4: It was the first ride.
• 1:19:39
  Speaker 3: It was, it was actually.
• 1:19:41
  Speaker 4: Colonel Taylor ride.
• 1:19:42
  Speaker 4: No no no, no, Mikters toasted barrel.
• 1:19:45
  Speaker 4: He sends up a sample of it and I'm like hating on Ryan and he sends up that sample and I taste it and that toasted barrel, barrel, proof ride tasted better than the bourbon.
• 1:20:01
  Speaker 4: Wow, it was it was the first time I ever liked a ride.
• 1:20:05
  Speaker 4: You know what I mean.
• 1:20:06
  Speaker 4: So he's just sending us up.
• 1:20:08
  Speaker 4: He sends up seven then Christmas turns into like.
• 1:20:11
  Speaker 4: I'm just telling him my wife gives me Christmas presents, nice Christmas presents and he's sending me up four or five bottles at Christmas time.
• 1:20:19
  Speaker 3: I open my one for my wife, and then I go.
• 1:20:21
  Speaker 3: It was like three or four bottles at a time and it was like here, open these up and start, let's face these.
• 1:20:30
  Speaker 3: I mean he hasn't.
• 1:20:31
  Speaker 3: I mean he hasn't.
• 1:20:32
  Speaker 3: I mean I mean I'm gonna throw it out there.
• 1:20:35
  Speaker 4: You know, the Christmas I've been doing pretty good at Christmas Equaling, but you know, you know you haven't been bettering.
• 1:20:42
  Speaker 4: Those first Christmas is where all of a sudden, I was just like holy shit, I couldn't believe it.
• 1:20:46
  Speaker 4: I'm like he sent me this, he sent me this.
• 1:20:50
  Speaker 4: I felt like Christmas again.
• 1:20:51
  Speaker 4: My wife was like what about my person?
• 1:20:54
  Speaker 4: I'm like it's pretty good, but it's not this.
• 1:20:56
  Speaker 4: I gotta taste that.
• 1:20:59
  Speaker 2: I gotta taste that for grain man that can happen.
• 1:21:04
  Speaker 3: Yeah, he's got yeah he's got in taste of the for grain there.
• 1:21:08
  Speaker 3: There never had it.
• 1:21:10
  Speaker 3: I'll tell you what.
• 1:21:12
  Speaker 3: I'll tell you what it's gonna be Nash If you can make it to the Christmas party.
• 1:21:21
  Speaker 2: I'll be there.
• 1:21:22
  Speaker 3: Alright, I'll have you a sample there.
• 1:21:25
  Speaker 3: I'll be there Christmas party.
• 1:21:27
  Speaker 3: Make sure that he damn will better not tell you.
• 1:21:32
  Speaker 4: Oh, so I don't get anything.
• 1:21:35
  Speaker 2: It's like my favorite thing, my favorite jam You're not gonna, you're not gonna yeah.
• 1:21:42
  Speaker 4: You can always just bring the tornado.
• 1:21:43
  Speaker 2: You know what yeah?
• 1:21:44
  Speaker 4: yeah, you bring, you do the, you do that and you do that.
• 1:21:49
  Speaker 4: But then you bring me up the tornado batch.
• 1:21:52
  Speaker 4: That's what I want to taste.
• 1:21:55
  Speaker 2: I've had that.
• 1:21:55
  Speaker 2: I've had the tornado batch.
• 1:21:59
  Speaker 4: Is it good?
• 1:22:00
  Speaker 2: You know what, at the time the person gave it to me.
• 1:22:03
  Speaker 2: One thing I can say it was different Because I was still young in the bourbon game.
• 1:22:08
  Speaker 2: Now that I look back on it, yeah, it was fabulous.
• 1:22:13
  Speaker 3: I mean, it was just different.
• 1:22:14
  Speaker 2: I don't know what I'm saying.
• 1:22:15
  Speaker 2: It was like man, this is different.
• 1:22:16
  Speaker 2: I've tasted nothing like it, but I had the warehouse seed tornado batch.
• 1:22:20
  Speaker 4: Nope, I just hope it didn't come from Justin's hospital.
• 1:22:27
  Speaker 4: You're good, okay, I know you gotta drive.
• 1:22:38
  Speaker 3: He pulled out a stellum and it is the Galenstein selection Leo.
• 1:22:44
  Speaker 4: Yeah, I like me too, Me too, I like Stellum, too.
• 1:22:55
  Speaker 3: Is that a store bag?
• 1:22:57
  Speaker 2: Yes, sir, matter of fact, make sure I'm gonna pour some so you can have some, you gotta empty it.
• 1:23:05
  Speaker 4: So you want me to do it.
• 1:23:08
  Speaker 3: It's like a regular batch proof stellum.
• 1:23:12
  Speaker 2: Well, I'm leaving you some.
• 1:23:14
  Speaker 2: When he mails you something, he can mail that too.
• 1:23:16
  Speaker 2: He's coming up.
• 1:23:18
  Speaker 2: Okay, well, I'll just have it for him.
• 1:23:23
  Speaker 3: Let's see where's my stellum, I actually ended up with a store pick stellum, and I haven't even opened it yet.
• 1:23:30
  Speaker 4: It's somewhere down there.
• 1:23:31
  Speaker 4: Yeah, I do.
• 1:23:32
  Speaker 4: We'll do that before you leave.
• 1:23:35
  Speaker 4: Yeah, I have lots of them.
• 1:23:36
  Speaker 4: You don't even want to know what.
• 1:23:40
  Speaker 4: So you see, this is what.
• 1:23:42
  Speaker 4: This is how it works.
• 1:23:45
  Speaker 4: This is how Nash sends samples.
• 1:23:51
  Speaker 4: They have all the little.
• 1:23:55
  Speaker 4: This is my favorite.
• 1:23:56
  Speaker 4: There you go.
• 1:23:57
  Speaker 4: That's a Nash sample.
• 1:23:59
  Speaker 2: Are you serious?
• 1:24:00
  Speaker 2: Are you serious?
• 1:24:01
  Speaker 2: Yep Andy's watching.
• 1:24:03
  Speaker 2: Oh man, you said I'm a William LaRue.
• 1:24:08
  Speaker 4: Oh my gosh, it comes up.
• 1:24:11
  Speaker 3: Anytime you come to my house and he's sat here.
• 1:24:15
  Speaker 3: When him and his wife come down, we sit up there on the back deck and I broke out the William.
• 1:24:20
  Speaker 4: LaRue.
• 1:24:22
  Speaker 3: So he never had William.
• 1:24:24
  Speaker 4: LaRue, he starts breaking out Jim Beam DeCanters from his dad.
• 1:24:28
  Speaker 2: He's in the 70s.
• 1:24:31
  Speaker 4: The 70s.
• 1:24:31
  Speaker 4: But the first one we do is all cloudy.
• 1:24:33
  Speaker 4: It smells like shoe polish.
• 1:24:34
  Speaker 4: He knows it's bad.
• 1:24:36
  Speaker 4: But the second one is this bright red, cherry red juice.
• 1:24:41
  Speaker 4: We're drinking this Jim Beam and it's so fucking good it was insane.
• 1:24:49
  Speaker 2: What happened?
• 1:24:49
  Speaker 2: You tasted the way we were.
• 1:24:51
  Speaker 2: Those are all.
• 1:24:54
  Speaker 4: So he sends up the samples.
• 1:24:55
  Speaker 4: He has his job that he does.
• 1:25:00
  Speaker 4: He can't come on all the podcasts, so I like to.
• 1:25:04
  Speaker 4: When it's his samples, I save them.
• 1:25:09
  Speaker 3: I am breaking a record because I have been on the Warcast.
• 1:25:12
  Speaker 4: Cheers, cheers.
• 1:25:14
  Speaker 4: You have.
• 1:25:15
  Speaker 4: It's fucking amazing Two last weeks and two last weeks, and now we're starting to get guests.
• 1:25:22
  Speaker 4: It's starting when you book the guests and then we'll put right now, this format's great, but then with the guests, we just do the three or four people that are on just all at once so that you can see everybody talking.
• 1:25:38
  Speaker 3: But we're oh Sandy no.
• 1:25:43
  Speaker 4: Cheers, sandy.
• 1:25:44
  Speaker 4: I mean what?
• 1:25:45
  Speaker 4: Yeah well, if you want something in your glass, there's like everything here.
• 1:25:49
  Speaker 4: Whatever you want, grab it.
• 1:25:56
  Speaker 2: Okay, I'll hold this off.
• 1:25:57
  Speaker 2: I'll hold that you pull that.
• 1:26:02
  Speaker 4: That is a non-creek.
• 1:26:03
  Speaker 4: That is from Kentucky Bourbon Festival of 2022.
• 1:26:08
  Speaker 4: 2022.
• 1:26:12
  Speaker 3: Yes, sir, did I hear you say that you hadn't tasted the William LaRue while you were eating?
• 1:26:19
  Speaker 2: No, I never tasted this, I'll taste it.
• 1:26:21
  Speaker 4: George C Stagg Pappy 15, but never William LaRue.
• 1:26:25
  Speaker 4: I'll just get it there before you leave, you're going to taste it.
• 1:26:29
  Speaker 3: I was about to say you'll have a sample of that, because I just my girl that the Remus samples.
• 1:26:40
  Speaker 3: Yes, Just about six weeks ago I just happened to get her last bottle of that.
• 1:26:49
  Speaker 4: Of what Remus?
• 1:26:50
  Speaker 4: No, william LaRue, I love you.
• 1:26:56
  Speaker 2: This is our call you, santa Claus.
• 1:26:58
  Speaker 4: No, he's Bourbon Claus.
• 1:26:59
  Speaker 4: Bourbon Claus, he's been called Bourbon Claus.
• 1:27:02
  Speaker 4: When he comes up here he brings some shit up, and you know, it's one thing to get sample bottles.
• 1:27:08
  Speaker 4: When you get a sample bottle like this, I mean, come on, that's insane.
• 1:27:13
  Speaker 4: It's got the label.
• 1:27:14
  Speaker 4: It's almost like getting a.
• 1:27:16
  Speaker 4: What more do you need?
• 1:27:18
  Speaker 4: Oh God, so good.
• 1:27:23
  Speaker 3: Check this out.
• 1:27:26
  Speaker 2: You will have Mignors 10 2023 that night.
• 1:27:32
  Speaker 3: All right, Because I've got Like I told her.
• 1:27:37
  Speaker 3: I said I've only got about that much left in my bottle on the shelf.
• 1:27:40
  Speaker 3: So you're going to get two amounts of fork along with the foregrain, and I'm going to send both of them up and they'll have the little labels on it too.
• 1:27:52
  Speaker 2: Well, you will be drinking Mignors 10 2023.
• 1:27:55
  Speaker 2: I think this is awesome.
• 1:27:57
  Speaker 2: You'll have a three ounce fork.
• 1:28:00
  Speaker 4: This, this is awesome brother.
• 1:28:03
  Speaker 4: This is going to be an epic Christmas party.
• 1:28:07
  Speaker 4: There's people coming from everywhere.
• 1:28:11
  Speaker 2: This is going to be a Christmas party.
• 1:28:13
  Speaker 2: It's hard to tell you what.
• 1:28:14
  Speaker 2: I'm going to be in the big knob creek.
• 1:28:18
  Speaker 4: I do oh.
• 1:28:20
  Speaker 2: God.
• 1:28:20
  Speaker 2: Well, guess what we're smoking Open sex.
• 1:28:25
  Speaker 4: What is open sex?
• 1:28:27
  Speaker 2: Explain to me open sex.
• 1:28:29
  Speaker 4: A tour of the store.
• 1:28:31
  Speaker 2: I'm all for it.
• 1:28:32
  Speaker 2: I have one of those for you.
• 1:28:35
  Speaker 3: So I have one of those for you, yeah.
• 1:28:40
  Speaker 4: Yeah, we're drinking.
• 1:28:43
  Speaker 4: You can open sex.
• 1:28:45
  Speaker 2: I have open sex, open sex, open sex.
• 1:28:50
  Speaker 2: Man have you smoked one before.
• 1:28:53
  Speaker 3: No, those are about 40 bucks a piece.
• 1:28:57
  Speaker 2: Yeah, I get them for about 30 bucks.
• 1:28:59
  Speaker 2: So do you go to Bourbon?
• 1:29:02
  Speaker 4: The place over there, the place over there, the place over there.
• 1:29:08
  Speaker 2: The place to get open.
• 1:29:08
  Speaker 2: I'm sorry, super Nash, it's a place called Pipe Rack up in Akron.
• 1:29:14
  Speaker 2: They've got all the open sex.
• 1:29:16
  Speaker 2: They even have the new ones they come out with every year.
• 1:29:20
  Speaker 2: They have the pink label.
• 1:29:23
  Speaker 4: So I've been smoking a sophisticated hooker, sophisticated hooker, sophisticated hooker.
• 1:29:29
  Speaker 4: Okay, so we're just kind of getting into cigars.
• 1:29:33
  Speaker 4: I mean we've been getting good cigars, right.
• 1:29:35
  Speaker 4: I mean, stephen Fonte, you know he has in Louisville, he has in Louisville, it's home.
• 1:29:44
  Speaker 4: It's home, it's like a bourbon, like out back woods, it's got a fire pit, but it's all designed for video and podcasting.
• 1:29:56
  Speaker 4: It's his backyard and we were, yeah, barrel picking, so he's invited us.
• 1:30:04
  Speaker 4: Come there next time we're in Louisville with him.
• 1:30:09
  Speaker 4: Dude, this is awesome that we're doing this, because I'm letting you know.
• 1:30:14
  Speaker 4: I mean you have the greatest schedule.
• 1:30:16
  Speaker 4: I mean I have to introduce you to CT because CT goes down, it's so I'm so jealous of him.
• 1:30:24
  Speaker 4: He's going down Fridays, he went down today and every time he goes down.
• 1:30:31
  Speaker 4: And then we yeah, he was down today, he's picked from the Kentucky Bourbon Fest.
• 1:30:36
  Speaker 4: No, exactly that's what I think all the time, but he's down there.
• 1:30:42
  Speaker 4: And then they saw Amin and picked up four barrels from him.
• 1:30:47
  Speaker 4: They're drinking their butts off.
• 1:30:51
  Speaker 4: And then Amin, while they're loading up the barrels to go back, he's like where's your license plate?
• 1:30:56
  Speaker 4: And he never threw a license plate on the truck, so they're driving back.
• 1:31:00
  Speaker 4: They're driving back.
• 1:31:02
  Speaker 4: Yeah, he's got trucks because he sells cars and does stuff, so he's always got something.
• 1:31:08
  Speaker 4: He's down in Springfield by Columbus.
• 1:31:13
  Speaker 3: Drive one.
• 1:31:16
  Speaker 2: Drive one, drive one, so check this out.
• 1:31:21
  Speaker 2: The guy about my car started showing.
• 1:31:28
  Speaker 2: He saw the car.
• 1:31:29
  Speaker 2: He saw the car.
• 1:31:30
  Speaker 2: He saw the car to the CEO.
• 1:31:34
  Speaker 2: They sell high end cars.
• 1:31:36
  Speaker 2: He saw the car, he saw the car.
• 1:31:39
  Speaker 2: So the guy says we were supposed to do a trip down.
• 1:31:46
  Speaker 2: He told us to come down.
• 1:31:47
  Speaker 2: He was going to take me.
• 1:31:48
  Speaker 2: He got so busy with work he couldn't take me.
• 1:31:51
  Speaker 2: The guy sends him.
• 1:31:53
  Speaker 2: He says I'm going to send you two bottles.
• 1:31:54
  Speaker 2: He sent him a nine year and he sends them the 80th anniversary year and just sent it to him.
• 1:32:02
  Speaker 2: He's like try these Nine year purple top Do you like them Do you like them.
• 1:32:11
  Speaker 2: He's a collector.
• 1:32:13
  Speaker 4: Yeah, no, no, no, no, no, no, no.
• 1:32:15
  Speaker 4: When it comes to purple tops from Will it, you should be a collector, because I'm not a fan of Will it stuff, but but I have to do, I have to do.
• 1:32:30
  Speaker 2: I have to disagree.
• 1:32:32
  Speaker 4: That's bourbon.
• 1:32:34
  Speaker 3: That's right.
• 1:32:34
  Speaker 3: Yeah, the purple tops.
• 1:32:37
  Speaker 3: When you start getting them, the purple tops, they Wait.
• 1:32:41
  Speaker 4: Well, how would I know, hey, Kat and Ash, how would I know?
• 1:32:44
  Speaker 4: Because I've never been able to get any because you never send any up.
• 1:32:49
  Speaker 4: Yeah, send some purple tops up mother fucker, I'm not saying that I've never had a purple top, purple tops.
• 1:32:58
  Speaker 2: I've had a purple top.
• 1:32:59
  Speaker 3: I've had a purple top six.
• 1:33:02
  Speaker 4: I've had a purple top six.
• 1:33:03
  Speaker 3: I've been there since the 80th anniversary for purple top because I got an 80th anniversary that I had.
• 1:33:10
  Speaker 2: I had an 80th anniversary.
• 1:33:11
  Speaker 2: Check this out.
• 1:33:12
  Speaker 2: What did you think about the Stella store pick?
• 1:33:15
  Speaker 2: I liked it.
• 1:33:15
  Speaker 2: What did you get from it?
• 1:33:17
  Speaker 4: Currents.
• 1:33:18
  Speaker 4: It's a really rich, it's a really raisin' current, it's a great.
• 1:33:24
  Speaker 4: When I get current, it's usually it's usually Right around the 5, 6 year and that richness is so good, like Like a cigar would go with that really well.
• 1:33:41
  Speaker 4: And then I'll fire the fire on a cold night like tonight.
• 1:33:45
  Speaker 4: That would warm me up.
• 1:33:47
  Speaker 4: That's what I'm getting.
• 1:33:49
  Speaker 4: And then the proof is I'm gonna say it's over 100.
• 1:33:53
  Speaker 4: I'm gonna say it's over 100.
• 1:33:55
  Speaker 3: It's over.
• 1:33:56
  Speaker 2: It's got that warmth, it's got that warmth I call the truth, sir.
• 1:34:01
  Speaker 2: We have a couple good pours of this.
• 1:34:03
  Speaker 2: We have a couple good pours of this.
• 1:34:05
  Speaker 2: You tell your old lady everything you didn't want to tell her.
• 1:34:08
  Speaker 4: And we all know in bourbon that we need to behave because otherwise we're f-firewomen.
• 1:34:15
  Speaker 4: F-firewomen Shout out to Roxy, that's for sure.
• 1:34:20
  Speaker 4: After this week and my and my what would you say Piphany that I had earlier this week.
• 1:34:30
  Speaker 4: I'm oh, I had a Piphany and somehow I survived and it cost.
• 1:34:38
  Speaker 4: So I was like the next day I was like I'm just such an asshole and I'm just like, oh my god, you tried to do something nice and you were accountable for it.
• 1:34:49
  Speaker 4: And then so I go to a giant eagle and a dozen roses on sale for $6.99.
• 1:34:55
  Speaker 4: $9 savings.
• 1:34:57
  Speaker 4: I'm like I'm on board for two dozen.
• 1:34:59
  Speaker 4: So the first time in my life I ever bought her two dozen roses to say I'm sorry.
• 1:35:03
  Speaker 4: So that was one of those and it was definitely.
• 1:35:07
  Speaker 4: It wasn't bourbon related, but somehow Is he getting a ho.
• 1:35:14
  Speaker 3: Oh yeah, she's got like 10.
• 1:35:17
  Speaker 4: She's got like 10.
• 1:35:19
  Speaker 3: Oh, don't worry.
• 1:35:22
  Speaker 4: You're leaving with a dozen or nine.
• 1:35:24
  Speaker 4: We sell them in packs of nine and then, once you All I ask take them home and then once you taste them, just tell people about them, because I sell them.
• 1:35:37
  Speaker 4: We actually are trying to get makers to sell them.
• 1:35:40
  Speaker 4: My wife has perfected the bourbon ball.
• 1:35:43
  Speaker 4: I started it.
• 1:35:45
  Speaker 4: We started from the makers mark recipe and then we've probably made 30, 40 different batches, different bourbons.
• 1:35:53
  Speaker 4: We know how to do it.
• 1:35:54
  Speaker 4: She's perfected the creaminess.
• 1:35:57
  Speaker 4: She's perfected the amount of bourbon.
• 1:35:59
  Speaker 4: We In some cases, like this batch right here was early times, early times.
• 1:36:06
  Speaker 4: Early times makes the best bourbon ball.
• 1:36:08
  Speaker 4: Early times makes the best bourbon ball.
• 1:36:11
  Speaker 4: Early times makes the best bourbon ball.
• 1:36:13
  Speaker 4: But this particular early times was the pecans were soaked for 14 weeks, 14 weeks, 14 weeks.
• 1:36:27
  Speaker 2: I have two balls of early time.
• 1:36:29
  Speaker 2: I have a black cap and I have the blue cap.
• 1:36:33
  Speaker 2: Have you had the black one?
• 1:36:36
  Speaker 4: Both are fantastic.
• 1:36:37
  Speaker 4: Both are fantastic.
• 1:36:38
  Speaker 4: There is.
• 1:36:42
  Speaker 3: There is it opened up on 19.
• 1:36:46
  Speaker 4: Early times we did, we did.
• 1:36:50
  Speaker 4: Yes, yeah, we did with.
• 1:36:54
  Speaker 4: Didn't we taste that with Seth from Broken Barrel?
• 1:37:00
  Speaker 2: Have you had Broken Barrel?
• 1:37:01
  Speaker 2: I've seen a lot.
• 1:37:02
  Speaker 2: There's bourbon a lot.
• 1:37:06
  Speaker 4: Hold on, you see that I got the one of the 123.
• 1:37:11
  Speaker 3: What Stacey said she's with Randy.
• 1:37:17
  Speaker 4: She wants bourbon balls.
• 1:37:18
  Speaker 4: Yeah, stacey Done.
• 1:37:21
  Speaker 4: So I'm a.
• 1:37:24
  Speaker 4: As you can tell I'm a Packer fan.
• 1:37:27
  Speaker 4: As you can tell, I'm a Packer fan Originally from Wisconsin.
• 1:37:31
  Speaker 4: Then we moved here 20 years ago.
• 1:37:33
  Speaker 4: My mom was from, my dad was from Kenosha.
• 1:37:37
  Speaker 4: My dad was from Kenosha, my mother's from Goodie.
• 1:37:41
  Speaker 4: She grew up here 31st Street.
• 1:37:44
  Speaker 4: My grandpa owned Garfield Groceries over by Thimkin.
• 1:37:49
  Speaker 4: He worked there and then owned it for a couple years.
• 1:37:55
  Speaker 4: But I used to come here on summers in the 70s and worked the candy store.
• 1:38:03
  Speaker 4: We'd be here for a week.
• 1:38:06
  Speaker 4: I'd get to sell candy off the thing.
• 1:38:09
  Speaker 4: That's where I learned to love baseball cards.
• 1:38:11
  Speaker 2: Let me ask you a question Is there a cheese from Wisconsin that?
• 1:38:18
  Speaker 4: pairs with bourbon yeah.
• 1:38:21
  Speaker 4: There's many.
• 1:38:22
  Speaker 4: There's many.
• 1:38:25
  Speaker 2: What comes to mind first?
• 1:38:27
  Speaker 4: A really good, sharp cheddar, sharp cheddar, if you're talking, oh my God.
• 1:38:36
  Speaker 4: Then you take pretzels and a port wine cheese spread and then you put a really good.
• 1:38:47
  Speaker 4: You can get a bourbon going with that but the sharp cheddars mixed with smoked ham.
• 1:38:54
  Speaker 4: So we're at Kentucky Bourbon Festival, fred and Freddie are shaving a freaking smoked ham while you're buying your little book.
• 1:39:05
  Speaker 4: And I'm like, freddie, can you cut that for me?
• 1:39:09
  Speaker 4: He's like, yeah, cut it yourself.
• 1:39:11
  Speaker 4: I'm like, freddie, I don't want to cut it myself, you cut it for me.
• 1:39:14
  Speaker 4: So now there's also Before that, there was a thing where they basically make a trough and they drink bourbon.
• 1:39:23
  Speaker 4: So they pour the bourbon on one time at the park, so they shave it.
• 1:39:29
  Speaker 4: So there's a like a U in the middle and then they'll pour bourbon on one side and let you taste the bourbon as it rolls across the smoked ham, and then they'll shave the ham off and give you a piece of the ham.
• 1:39:44
  Speaker 4: Oh, so Randy Prossie, the president of Kentucky Bourbon Festival, he did it, seriously, he did it, and they put it up online.
• 1:39:59
  Speaker 4: It was like a real and they had to take it down because it looks sexual, it's like that.
• 1:40:07
  Speaker 4: I mean, for God's sakes, it's a smoked ham.
• 1:40:09
  Speaker 4: Don't put it online.
• 1:40:11
  Speaker 4: Experience that you know what I mean.
• 1:40:14
  Speaker 4: That bourbon, mixed with that little as it runs over, picks up that little bit of salt, a little bit of ham.
• 1:40:20
  Speaker 4: Oh my God.
• 1:40:21
  Speaker 4: And it was not pre 15 or 12, it was 12.
• 1:40:29
  Speaker 2: What do you think?
• 1:40:31
  Speaker 3: I might need to order one of the smoked ham and have that for our Christmas holiday party.
• 1:40:39
  Speaker 4: You know we need to have Sandy bring it up.
• 1:40:42
  Speaker 4: That would be pretty cool.
• 1:40:45
  Speaker 4: I've been invited, so the more people I invite, the more people are coming.
• 1:40:51
  Speaker 3: So if I order that, do you need?
• 1:40:58
  Speaker 4: anything more.
• 1:40:59
  Speaker 4: You got that tromb.
• 1:41:02
  Speaker 3: Set up the ham loose.
• 1:41:03
  Speaker 3: Set up the ham loose, I think.
• 1:41:06
  Speaker 3: I think, jeff, you need to crack that.
• 1:41:10
  Speaker 3: That booker, that old booker, is that I'm bringing up to you the CO1 7 and I'm cracking any bookers.
• 1:41:18
  Speaker 4: You come up, we're, we're, we're on board.
• 1:41:20
  Speaker 4: Then, when we go down, we'll drink the rest.
• 1:41:23
  Speaker 4: Yeah, let's do it.
• 1:41:29
  Speaker 4: Let's not taste it, let's drink it.
• 1:41:47
  Speaker 2: Well, I appreciate that there's a gentleman there is no, it was recently.
• 1:41:54
  Speaker 3: Yes, yes, no, that was a couple of years.
• 1:41:57
  Speaker 4: All right, I'll defer to you.
• 1:41:59
  Speaker 4: Don't worry, it was just last spring, it was just in the spring, oh.
• 1:42:06
  Speaker 2: My god, there we go.
• 1:42:08
  Speaker 4: How do you think I'm gonna let look William Leroux Weller sick?
• 1:42:12
  Speaker 4: I had it last year at Jervasi and then you set it up.
• 1:42:18
  Speaker 4: Oh my god, it's so good, this is no so.
• 1:42:24
  Speaker 4: So when I tasted this last year, this is the same batch.
• 1:42:28
  Speaker 4: When I tasted that that Jervasi I cried.
• 1:42:34
  Speaker 3: It was caramel caramel.
• 1:42:49
  Speaker 4: Actually caramel, actually from a caramel, from a caramel, maybe caramel up there's a little apple, so fun.
• 1:43:06
  Speaker 2: I tell you what this is.
• 1:43:07
  Speaker 2: This is incredible.
• 1:43:10
  Speaker 4: Cheers, thank you for coming over.
• 1:43:23
  Speaker 2: Nice to meet you.
• 1:43:25
  Speaker 3: I'll tell you what.
• 1:43:25
  Speaker 3: This time we actually got.
• 1:43:29
  Speaker 3: Got time to hang out and talk and drink, enjoy company and drink.
• 1:43:34
  Speaker 3: Yeah, the first time we didn't get the drink we had liquor out there.
• 1:43:41
  Speaker 2: We always got liquor out there, so Stacy Commented she wasn't invited.
• 1:43:47
  Speaker 3: So what was?
• 1:43:48
  Speaker 4: it wasn't she invited to you Because, stacy, you have an open invitation to every single thing that happens.
• 1:43:55
  Speaker 3: Oh, it was.
• 1:43:57
  Speaker 3: She was saying from their smoke house, and then I wasn't invited.
• 1:44:01
  Speaker 4: That's insane.
• 1:44:02
  Speaker 4: This is this is a level.
• 1:44:04
  Speaker 4: So, so I'm drinking.
• 1:44:18
  Speaker 4: I think this is she got to probably drink.
• 1:44:24
  Speaker 4: Oh, that's what she's talking about.
• 1:44:26
  Speaker 4: When Randy drank that.
• 1:44:27
  Speaker 4: Will you share a little, because this is by far I think Tears to my eyes again so this is, this is one level.
• 1:44:45
  Speaker 4: Urban, that's gone to another level.
• 1:44:49
  Speaker 4: I've had the George C Stagg.
• 1:44:51
  Speaker 4: I like George C Stagg, but it's not this love this is.
• 1:44:55
  Speaker 4: And, honestly, this goes above and beyond, above and beyond Pappy.
• 1:45:01
  Speaker 4: It's above and beyond Pappy.
• 1:45:06
  Speaker 4: That's like a reserve.
• 1:45:11
  Speaker 2: Oh, we got to get that $10,000 bottle of Eagle rare 25.
• 1:45:16
  Speaker 4: So so if it, if it's available in the lottery To Ohio, one of us wins, will all pitch in.
• 1:45:29
  Speaker 2: That bottle.
• 1:45:30
  Speaker 2: I've seen it secondary already for 23 grand.
• 1:45:35
  Speaker 4: Yeah, but why?
• 1:45:36
  Speaker 4: Why?
• 1:45:36
  Speaker 4: Why would, if you got it?
• 1:45:46
  Speaker 2: That bottle is already going for 23.
• 1:45:49
  Speaker 4: There's some bottles that that can make you money.
• 1:45:53
  Speaker 4: Can make you money.
• 1:45:54
  Speaker 4: Just imagine if you hang on to it for 25 years.
• 1:45:58
  Speaker 2: Oh man, oh man.
• 1:45:59
  Speaker 2: I mean, we know like that 2007 happy 23.
• 1:46:08
  Speaker 4: Yep, and then, yeah, I got a question.
• 1:46:11
  Speaker 4: I got a question when, when Colonel Taylor's, colonel Taylor's no, no, no, no, they are, they are making, they are Arnold old Taylor Way.
• 1:46:25
  Speaker 4: Colonel Taylor made it in the fermenter, the dick.
• 1:46:32
  Speaker 4: They are fermenting Constantly and making Colonel Taylor with Turn of the century corn tree.
• 1:46:45
  Speaker 2: Uh, that's a 375, I don't know.
• 1:46:49
  Speaker 4: Yeah, are they starting to put that out?
• 1:46:50
  Speaker 4: Because?
• 1:46:53
  Speaker 2: No, it's not those.
• 1:46:54
  Speaker 4: Those are those.
• 1:46:55
  Speaker 4: Those are 375 pottles.
• 1:46:59
  Speaker 4: In the set are the Experimental bottles, but if you go on, the Colonel Taylor found his fermenters and they dug them up.
• 1:47:09
  Speaker 2: I'm sitting down there.
• 1:47:11
  Speaker 4: Right and I put you.
• 1:47:12
  Speaker 4: You went on that tour.
• 1:47:13
  Speaker 4: Yeah so those fermenters are making Colonel Taylor's 1897 with with the, the corn strain that they genetically matched what he was using, and then they're making each Taylor out of those fermenters.
• 1:47:32
  Speaker 4: Now, when we went down to talk about it with Uh Harlan Wheatley, they told me he's not talking about me, he's not talking.
• 1:47:42
  Speaker 4: I.
• 1:47:42
  Speaker 4: Don't know, I want a taste, don't you, super Nash?
• 1:47:52
  Speaker 3: They see, said Christmas party yeah.
• 1:47:56
  Speaker 4: What the hell it's an open.
• 1:47:59
  Speaker 4: Anything that the scotchy bourbon boys do is an open invitation to Stacy Prichard.
• 1:48:04
  Speaker 4: Yeah, open, yeah, she is invited 100%.
• 1:48:11
  Speaker 4: Tell her to check out the rooms at your Vossie because it's worth it.
• 1:48:15
  Speaker 4: She'll be right there and we'll just go party in her room.
• 1:48:21
  Speaker 4: So Stacy is, she works for the Kentucky Bourbon Festival.
• 1:48:27
  Speaker 4: She was an not this year, but the last year.
• 1:48:30
  Speaker 4: She was a volunteer there.
• 1:48:31
  Speaker 4: She was a volunteer throughout.
• 1:48:33
  Speaker 4: Then a Randy hired her and she is the scilery liaison For the Kentucky Bourbon Festival plus and she helps Randy run it.
• 1:48:45
  Speaker 4: Yeah, oh yeah, but but she has connections.
• 1:48:48
  Speaker 4: So I'm just telling you, every single frickin day, she goes out Louisville, in in Bardstown, and she's with Someone.
• 1:49:00
  Speaker 4: She was working at watch Hill proper For a heat before this, so she still has her watch over the proper connections.
• 1:49:09
  Speaker 4: She used to work at heaven Hill.
• 1:49:11
  Speaker 4: She has her heaven Hill actions and then she's in charge of the 52 distilleries that Go to Kentucky bourbon fest.
• 1:49:23
  Speaker 4: And then she helps Randy, who I'm gonna go see the Packer game with this weekend, as he's me, me and Randy.
• 1:49:34
  Speaker 4: Initially when he took over.
• 1:49:36
  Speaker 4: When he took over, he I went to Kentucky Bourbon Festival in 2019.
• 1:49:41
  Speaker 4: Experience the festival in 2020 took over but COVID hit so he had to do a virtual festival.
• 1:49:47
  Speaker 4: I'm from Wisconsin and he's from Wisconsin and he used to run Wisconsin State Fair.
• 1:49:54
  Speaker 4: Then he went from that to the Kentucky Derby.
• 1:49:58
  Speaker 4: He was in charge of the Kentucky Derby Derby event.
• 1:50:03
  Speaker 4: He also ran security for Cleveland Browns and the Cincinnati Bengals.
• 1:50:08
  Speaker 4: Then he 2020 nailed Kentucky Bourbon Festival president.
• 1:50:16
  Speaker 4: So In 2020, I reached out to him right away and, because we have Wisconsin ties and I loved what he did, what he did with the Wisconsin, wisconsin State Fair Because I lived there forever, went to the fair all the time and everything.
• 1:50:35
  Speaker 4: He made it a better fair by far by adding permanent structures and doing things.
• 1:50:44
  Speaker 4: So we got to talking and so we're Packer fans and he was on, so we we just kind of hit it off, so we're really good friends.
• 1:50:52
  Speaker 4: He is a Presidente, the president of the Scotchie.
• 1:50:57
  Speaker 4: So when we go down there, we've been asked by other Podcasts how the hell did you do that?
• 1:51:07
  Speaker 4: Randy's just a really good friend, I mean a personal friend.
• 1:51:12
  Speaker 4: I look at him and we grew up at the same time.
• 1:51:16
  Speaker 4: We experienced Wisconsin the same time.
• 1:51:19
  Speaker 4: We've had the same you know.
• 1:51:20
  Speaker 4: So when you, when you meet someone like that and once again, that's what's so great about Bourbon, it doesn't matter what level they exist at, whether it's the nose, where we know Sandy no, she is the mother of Fred, freddy no, and the husband of Fred no, and she's been on the podcast this year.
• 1:51:44
  Speaker 4: She drove us in a golf cart, me and Super Nash.
• 1:51:48
  Speaker 4: We came up, get some.
• 1:51:48
  Speaker 4: She drove us to the Kentucky Bourbon Festival in a golf cart from their house to the festival and dropped us off so we could go to the festival.
• 1:51:56
  Speaker 4: I mean, you just get these unbelievable experiences through Bourbon.
• 1:52:02
  Speaker 4: It's not.
• 1:52:03
  Speaker 4: It's not.
• 1:52:04
  Speaker 4: Bourbon is the connection, but the connection.
• 1:52:08
  Speaker 4: And when you have this under control, like we and you, you just Set every once in a while you drink a little bit more, but overall you haven't.
• 1:52:19
  Speaker 4: Bourbon is.
• 1:52:21
  Speaker 4: It's part of life, it's good for you.
• 1:52:25
  Speaker 4: It's good for you if you don't abuse it, you can't abuse it.
• 1:52:29
  Speaker 4: There's no doubt.
• 1:52:30
  Speaker 4: If you abuse it, all the shit goes out the door.
• 1:52:35
  Speaker 4: Yeah but, but.
• 1:52:36
  Speaker 4: But it's like there's nothing.
• 1:52:37
  Speaker 4: I mean sitting back on your back porch, you know.
• 1:52:41
  Speaker 4: Someone said what it's.
• 1:52:43
  Speaker 4: So Kirkland, which is Costco, which they came out with Whiskeys and they were selling them with.
• 1:52:50
  Speaker 4: They can't do it here in Ohio, but they did it in every other uncontrolled state which is, but people were trying to tell me it was 17.
• 1:52:59
  Speaker 4: It's not said.
• 1:53:01
  Speaker 4: Why would they do that?
• 1:53:02
  Speaker 4: Sell it for $18 when they can sell it for $36?
• 1:53:06
  Speaker 4: It makes no sense, right?
• 1:53:07
  Speaker 4: But at the same time, I'm not in it for discount.
• 1:53:12
  Speaker 4: Are you in it for discounts?
• 1:53:14
  Speaker 4: I mean it for the price, for everything, I.
• 1:53:16
  Speaker 4: But I mean it for experience.
• 1:53:19
  Speaker 4: I love bookers.
• 1:53:20
  Speaker 4: I love because of packaging, because of packaging, right, I love the box, I love the label, I love the name, I love the little tag that tells you where it's from.
• 1:53:33
  Speaker 2: It's a whole.
• 1:53:38
  Speaker 4: No, there for a while you could get bookers.
• 1:53:40
  Speaker 4: I used to go up until last year.
• 1:53:42
  Speaker 4: I used to be able to get bookers.
• 1:53:44
  Speaker 4: You know we gof it would hit.
• 1:53:48
  Speaker 2: It was hit.
• 1:53:49
  Speaker 4: Yeah, there you go.
• 1:53:50
  Speaker 4: You like that, you want some more?
• 1:53:58
  Speaker 2: Yeah, we gotta keep going all right.
• 1:54:00
  Speaker 4: So I got, I got, I should have All right, here we go.
• 1:54:06
  Speaker 4: I'm ready for that.
• 1:54:07
  Speaker 4: So thank you, super Nash, for joining us.
• 1:54:10
  Speaker 4: I appreciate it.
• 1:54:13
  Speaker 4: Yeah, derek, now forever.
• 1:54:17
  Speaker 4: It's like I kept meeting you and I knew your name was Derek, but then it was Darryl, derek, whatever, but then the last couple times it was Derek, and then now I know how to spell it with.
• 1:54:28
  Speaker 4: Yeah so now it's like yeah, thank you so much for coming.
• 1:54:34
  Speaker 4: Yeah, thank you for coming.
• 1:54:39
  Speaker 2: Yeah.
• 1:54:39
  Speaker 4: Eric Brandon, and you're proud of that right?
• 1:54:50
  Speaker 4: Hey, that's what I was born with.
• 1:54:58
  Speaker 4: Hey, man, yep, yep, remember, thank you.
• 1:55:00
  Speaker 4: Thanks again we'll be drinking.
• 1:55:31
  Speaker 3: Jeff said earlier on, bourbon calls when it comes to Christmas because, you know, I I got to.
• 1:55:37
  Speaker 3: I got too many bottles to drink in my lifetime and I like.
• 1:55:42
  Speaker 3: One good thing about me is I Like to share my bourbon.
• 1:55:48
  Speaker 3: Yes, sir, sharing is just the best way to say experience, yeah, experience in life and meeting good people and good friends and and having a good time, and so I'm gonna be bringing up or sending up some good bottles and some Christmas presents that's gonna be on a random raffle wheel Gonna be giving away.
• 1:56:17
  Speaker 4: That would.
• 1:56:18
  Speaker 4: That would be awesome.
• 1:56:22
  Speaker 3: You gotta do is gonna be there and To get your name on the raffle wheel, give away you're gonna put it, you're gonna have one right there at your body, your phone.
• 1:56:34
  Speaker 4: It's gonna be spinning.
• 1:56:35
  Speaker 4: Just I don't, I don't want to be on it, but just remember, mike a leferton are Our tender for our tender for that night need to bring something up for him to take care of him, because Mike is take care and not take care.
• 1:56:57
  Speaker 4: Yep, yep, yep, for sure.
• 1:57:01
  Speaker 4: All right, everybody, we're the scotchy bourbon boys.
• 1:57:04
  Speaker 4: Thank you so much, eric, for coming here tonight and and hanging out.
• 1:57:10
  Speaker 4: And on a on a Thursday night, yep and yep.
• 1:57:18
  Speaker 4: Check us out.
• 1:57:20
  Speaker 4: Wwwscotchy bourbon boys.
• 1:57:22
  Speaker 4: For all the scotchy bourbon boys merchandise Glenn Karen's Also t-shirts and bourbon balls.
• 1:57:30
  Speaker 4: Yep, check it out for all that.
• 1:57:32
  Speaker 4: And then remember we're on all this.
• 1:57:35
  Speaker 4: Oh, oh, hey, no, don't be selling Glen Cole Karen holders yet they're not there.
• 1:57:44
  Speaker 4: Yeah, I've got them, but I don't have our names on them yet.
• 1:57:47
  Speaker 4: It's not happening yet.
• 1:57:49
  Speaker 4: Come in soon, all right.
• 1:57:52
  Speaker 4: And then also remember we are in all the podcast formats and then also all the social media formats, and remember good times.
• 1:58:02
  Speaker 4: We remember good times.
• 1:58:04
  Speaker 4: Good bourbon equals good times.
• 1:58:06
  Speaker 4: Good friends, drink responsibly.
• 1:58:09
  Speaker 4: Don't drink and drive.
• 1:58:11
  Speaker 4: Make sure you go out and live your life Dangerously and little stevo is gonna take us out.
• 1:58:18
  Speaker 4: I do it everybody do it.
• 1:58:51
  Speaker 2: Whiskey ball.
• 1:58:52
  Speaker 2: Oh, express, I tell you, we don'tき.
• 1:59:06
  Speaker 2: All right, we must die All right.
• 1:59:14
  Speaker 1: Spirits of French Lake is proud to introduce you to the class of 2019.
• 1:59:18
  Speaker 1: My goodness, yep Got Dee in yeah.