Latest / The Scotchy Bourbon Boys / Savoring the Craft: A Whiskey Tasting Journey From Harlen Wheatley, Distilling Maestro and the Buffalo Trace-Stapleton Collaboration

Transcript

Savoring the Craft: A Whiskey Tasting Journey From Harlen Wheatley, Distilling Maestro and the Buffalo Trace-Stapleton Collaboration · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 1:55
  Speaker 2: We do it a while, but it's short, fun and wise.
• 1:58
  Speaker 2: We've got work to do.
• 2:00
  Speaker 2: We're taking everything in a loop, man.
• 2:03
  Speaker 2: We're talking about some shit, but we're telling the truth.
• 2:06
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:09
  Speaker 2: Raisins and hell make us something nice.
• 2:13
  Speaker 2: Yeah, we're the Scotchy Bourbon Boys.
• 2:17
  Speaker 2: We do it a while and we hope to do it.
• 2:47
  Speaker 3: Yeah, All right.
• 2:49
  Speaker 3: Welcome to another podcast of the Scotchy Bourbon Boys.
• 2:57
  Speaker 4: I'm Tiny, I am Supernatic.
• 2:59
  Speaker 3: And we are the Scotchy Bourbon Boys.
• 3:01
  Speaker 3: Thanks to Eddie Fuller of the Luca Mariano Old Americana Band for writing that one for us.
• 3:12
  Speaker 3: The theme song like I always say, if you listen to this podcast before the theme song is so much better than the actual podcast, and so, anyways, thanks to Kenny for doing that.
• 3:26
  Speaker 3: We greatly appreciate it.
• 3:28
  Speaker 3: Tonight we're going to be doing the tasting of the Traveler Whiskey, a collaboration between Harlan Wheatley from Buffalo Trace, picking from 50 different blends of whiskey.
• 3:41
  Speaker 3: They picked number 40 with Chris Stapleton and Chris.
• 3:46
  Speaker 3: This is the first ever collaboration with Buffalo Trace and a musical collaboration, which is something that Buffalo Trace hasn't been doing for a while.
• 3:58
  Speaker 3: But before we get into that, I want to talk about the Scotchy Bourbon Boys.
• 4:03
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• 4:12
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• 4:26
  Speaker 3: We have our can openers, we have our Glen Carrons Check it out or you can just.
• 4:35
  Speaker 3: You can just actually contact me direct and I will send you and work out the shipping and everything.
• 4:46
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• 4:50
  Speaker 3: The merchandise has been selling halfway decent lately and I greatly appreciate everybody who's getting their t-shirts and Glen Carrons Crystal.
• 5:00
  Speaker 3: Glen Carrons Club is getting ready to meet and we got to talk about our Elijah Craig Barrelproof.
• 5:07
  Speaker 3: Barrel Pick is getting close too.
• 5:09
  Speaker 3: I think right now we're at the 16 weeks that they said.
• 5:12
  Speaker 3: I figured when they told us 12 to 16 weeks, it was going to be more like 20.
• 5:17
  Speaker 3: So once that hits we'll let everybody know.
• 5:21
  Speaker 4: But it's just a little bit longer in the barrel, that's all right.
• 5:25
  Speaker 4: Yeah, already at the 25.
• 5:31
  Speaker 4: Virgil Garcia, brandon Craig, chris Tuts, ct is watching.
• 5:36
  Speaker 4: Alex Rankin, karabajah, desensa, isabel, james, jacobs and Robbers, and also our friend Greg Schneider and lots of other people.
• 5:50
  Speaker 3: Yeah.
• 5:51
  Speaker 4: Keep watching and keep tuning in, guys.
• 5:53
  Speaker 4: Yeah.
• 5:55
  Speaker 3: I mean we're really excited about this particular whiskey.
• 5:58
  Speaker 3: I know I am because Buffalo Trace is what would you say they haven't done?
• 6:03
  Speaker 3: They have their their line and we've been ever since we were getting into it.
• 6:08
  Speaker 3: You know you're talking about your weller, the Pappy Van Winkle, the stag, the stag juniors, their antique collection.
• 6:14
  Speaker 3: You know you've got all this stuff that's been going on While everybody else has been expanding.
• 6:22
  Speaker 3: Jim Bean with their signature, buffalo Trace also has their experimental collection.
• 6:28
  Speaker 3: Some of the stuff that they release is so random and it's almost impossible to obtain.
• 6:33
  Speaker 3: This is such a bright light in the Buffalo Trace distillery, line One.
• 6:43
  Speaker 3: I mean you could talk about it all you want, but it's you know.
• 6:47
  Speaker 3: And Buffalo Trace stuff MSRP is reasonably priced, there's no doubt about it.
• 6:52
  Speaker 3: When you're paying $49.99 for stag junior or stag, now, that's not a bad price.
• 6:59
  Speaker 3: $49.99 for weller 107.
• 7:02
  Speaker 3: All reasonably priced, but this is $39.99.
• 7:05
  Speaker 3: This was $40 MSRP.
• 7:08
  Speaker 3: This is going into getting into the Lyser Craig small batch.
• 7:13
  Speaker 3: Now, it's not a bourbon but it's a collab and usually collabs are more expensive, wouldn't you say Supernish?
• 7:23
  Speaker 4: Really, when you start talking about collabs, I mean you start talking about up there around the $100 range.
• 7:31
  Speaker 4: That Well, I've usually seen, you know the past.
• 7:37
  Speaker 4: But like he said, for this one right here, $39.99, you can't beat it.
• 7:42
  Speaker 4: And I just have to allow me to just want to give a quick shout out to a liquor express here in Anderson and Debal.
• 7:56
  Speaker 4: He actually let me have this bottle to taste and also another one of their bottles that will be tasting barrel spirits.
• 8:07
  Speaker 4: Later on I'm going to send Jeff up some samples where he did a barrel fit.
• 8:11
  Speaker 4: Shout out to liquor express and Debal, the owner, and for allowing me to have this bottle right here to do the tasting tonight.
• 8:22
  Speaker 3: Yeah, excellent.
• 8:23
  Speaker 3: Now the traveler whiskey.
• 8:25
  Speaker 3: What this has caused a buzz.
• 8:28
  Speaker 3: One, there's a lot of people obtaining it.
• 8:31
  Speaker 3: It's been being released at the distillery every day and it doesn't have like, everybody who wants it is getting it.
• 8:38
  Speaker 3: Two, it's not a allocated bourbon or allocated whiskey going in.
• 8:44
  Speaker 3: I was talking to my guy, rick, at my liquor store and he was saying that this week once this he got a case in and I was able to get one.
• 8:55
  Speaker 3: But he said that next week he's going to be able to order as much as he thinks he needs.
• 8:59
  Speaker 3: It is going to hit the shelves, it is going to be available everybody.
• 9:04
  Speaker 3: Now this goes against Buffalo traces or Sazorax marketing genius expertise, because what are we going to do with a Buffalo trace product that we actually can have?
• 9:17
  Speaker 3: I mean, there's a Sazorax product, you know, from Martin 1792 distillery, the Thomas Moore collection which is finished whiskies which are quite good when we did that with Ross Cornelison.
• 9:33
  Speaker 3: But they're on the shelf, 100% we can have them and that's kind of like what we did again.
• 9:43
  Speaker 3: So the question is this is a whiskey, it's not a bourbon, but, you know, are we going to accept the fact that it's on the shelf and still buy it consistently, or is it on the shelf and we can have it, so we're not going to want it.
• 9:58
  Speaker 3: So that's an experiment that's going to happen.
• 10:01
  Speaker 3: Yeah, go ahead.
• 10:05
  Speaker 4: I had a Mara just brought up a question.
• 10:08
  Speaker 3: When we get into the traveler.
• 10:10
  Speaker 4: has some Canadian whiskey blended into this bottle?
• 10:13
  Speaker 4: Do you think it's some character crossing?
• 10:17
  Speaker 3: Well, it's right and also said that agreed that he possibly heard that too maybe except for the fact that if you read the back of the bottle or you read and I can share, I'll share this right now on the share screen, because we know what we're doing now, right, I can actually do cool things.
• 10:39
  Speaker 3: Oh, that's really where did my so?
• 10:43
  Speaker 3: So I guess it disappeared.
• 10:47
  Speaker 3: Wait for it, let me let me get out of this.
• 10:57
  Speaker 3: Um, okay, here I am, so let's see where the it's like it's gone.
• 11:09
  Speaker 3: I know how to do this.
• 11:10
  Speaker 3: I know I feel like my AV just went whack, right.
• 11:17
  Speaker 2: There's.
• 11:18
  Speaker 3: Safari.
• 11:19
  Speaker 4: Okay.
• 11:21
  Speaker 3: Here's history, so I should be able to just go face.
• 11:25
  Speaker 3: What.
• 11:30
  Speaker 4: I mean that right there right.
• 11:31
  Speaker 3: Traveler whiskey, google search, and then I should be able to just hit Buffalo trace and it's it'll go there.
• 11:37
  Speaker 3: All right, is that it?
• 11:38
  Speaker 3: It was, that's what's supposed to be Can you see that.
• 11:41
  Speaker 3: All right.
• 11:42
  Speaker 3: So what it says is, for the first time, for the first of its kind, collaboration from Buffalo trace distilly traveler brings together the collective artistry of eight time Grammy award winning artist, chris Stapleton, and Buffalo trace distillery master distiller, harlan Wheatley, in pursuit of the finest possible whiskey.
• 12:04
  Speaker 3: Over 50 blends were sampled before making blend number 40.
• 12:08
  Speaker 3: The chosen combination.
• 12:09
  Speaker 3: Blend number 40 is the carefully curated result of countless hours of testing and tasting and is exactly what you'd expect a premium whiskey that speaks for itself, authentically crafted, to be there whenever you find yourself in good company.
• 12:28
  Speaker 3: Traylor whiskey is easy to drink, hard not to love.
• 12:33
  Speaker 3: Now, that was there.
• 12:35
  Speaker 3: Now, let me get us back up to full screen here.
• 12:38
  Speaker 3: Yep, okay.
• 12:39
  Speaker 3: So the back of the bottle, which I think that's where I read something different than that.
• 12:47
  Speaker 3: Um, first of its kind.
• 12:53
  Speaker 4: No explanation, let's see Matt, matt Nahun, who says that it's a 900,000 bottle count and it is not Canadian whiskey.
• 13:03
  Speaker 3: Right, and I don't believe it is, because one hundred, I would think if you have Harlan Wheatley, the master distiller of Buffalo Trace, he's picking from Sazeraks Buffalo Trace stock.
• 13:18
  Speaker 3: That would be my guess.
• 13:21
  Speaker 3: I don't think he's going to other Sazerak distilleries and pulling from 1792 or whatever.
• 13:26
  Speaker 3: I don't think that's happening here.
• 13:29
  Speaker 3: I think that if he ever did a Harlan Wheatley Sazerak blend, that might be the case where he goes out and finds all the Sazeraks, kind of like what John Rempe from Lux Road does with his, you know, his blood oath.
• 13:47
  Speaker 3: He's pulling from everywhere that he possibly can.
• 13:50
  Speaker 3: He's buying, he's even from bought barrels.
• 13:53
  Speaker 3: Right, I mean, he's buying barrels, he's using barrels.
• 13:57
  Speaker 3: I mean he's just making a blend and that that comes down to blood oath.
• 14:00
  Speaker 3: But at the same time I just think this particular, this particular one, is definitely not.
• 14:10
  Speaker 3: It's a 90 proof stick.
• 14:16
  Speaker 3: The glossy 90 proof stick can be removed.
• 14:19
  Speaker 3: Anyways, yeah, the sticker.
• 14:22
  Speaker 3: All right, let's see.
• 14:25
  Speaker 3: I'm going to be doing different blends every year.
• 14:28
  Speaker 3: I do too.
• 14:28
  Speaker 3: I think you're going to have different blends based off of the collaboration with the musician artist.
• 14:34
  Speaker 3: Somebody made mention that Chris Stapleton doesn't drink.
• 14:37
  Speaker 3: I kind of hard, find that hard to believe he sings.
• 14:42
  Speaker 3: He might not, but he has, but I still.
• 14:46
  Speaker 3: You know it sounded like Harlan and Chris were doing the tasting.
• 14:50
  Speaker 3: So he might not drink, but he was tasting.
• 14:53
  Speaker 3: So, whatever it is, he put his name on it.
• 14:56
  Speaker 3: And this is exciting, wouldn't you say?
• 15:00
  Speaker 3: All right, so the men go ahead.
• 15:05
  Speaker 4: I just want to say, too, that when I opened up this bottle and had a pour the other night, that I had found similar characteristics to buffalo traces and which earlier tonight, when I got in here and start setting step up and all that, that's what I actually poured in my glass with a little pour of buffalo trace and that's what I've been actually sipping on was the buffalo trace which is usually, you know, the regular store show.
• 15:37
  Speaker 4: Buffalo traces is a blend of about about 30, you know, somewhere around 30 barrels or so, you know, 30 to 50 barrels.
• 15:46
  Speaker 3: Yeah, so nine 900,000 bottles, but.
• 15:53
  Speaker 3: But you got to give it up to Buffalo Trace for doing this.
• 15:56
  Speaker 3: What's the biggest complaint of everybody about Buffalo Trace products is they don't deliver it to the shelf while they're delivering it to the shelf.
• 16:09
  Speaker 4: Because it seems like it's really making the rounds and, like everybody that you know that I've seen and talk to across all you know over 300 Facebook whiskey and bourbon groups you know.
• 16:23
  Speaker 4: So that started hitting the shelves All of a sudden.
• 16:26
  Speaker 4: That's all the post that I've been seeing is tribal whiskey.
• 16:29
  Speaker 4: Well, adam Robert said that you know.
• 16:36
  Speaker 3: Robert said that he heard a rumor that each year they're going to change the map on the bottle and one of the cool things I think you guys can see right now on my feed that there is a map that projects into the bottle.
• 16:50
  Speaker 3: But the other thing that I can say where the map is is I'll call this up again and hopefully when I share this screen this time I believe, yeah, you can see the map on the particular Buffalo Trace bottle now, me being completely and totally blind in the screen way over there, for whatever, I ain't seeing it.
• 17:10
  Speaker 3: But that must be the regions.
• 17:13
  Speaker 3: That it's you know.
• 17:16
  Speaker 3: All right, so there we go, can?
• 17:21
  Speaker 3: you see it on my screen.
• 17:23
  Speaker 4: And the little lighting in my room here, but but I can see that it's on the back of the label inside the bottle.
• 17:31
  Speaker 3: Yeah, so that to use all that it lost, it just purchased drinks.
• 17:39
  Speaker 3: I'm going to say that I don't.
• 17:42
  Speaker 3: I've known this five times and I doesn't.
• 17:45
  Speaker 3: I doesn't drink or smell like, I don't know what it drinks like, but it sure doesn't.
• 17:50
  Speaker 3: I'm getting more of a Buffalo Trace or even some like there's it almost like there's some weller in there.
• 17:58
  Speaker 3: I'm really liking the nose.
• 18:00
  Speaker 3: I'm going to try and pull out.
• 18:02
  Speaker 3: It's got a toffee.
• 18:04
  Speaker 3: It's got some a little bit of the the oak.
• 18:14
  Speaker 3: It's got a little bit of cherry.
• 18:19
  Speaker 3: It picks up, it's it.
• 18:20
  Speaker 3: You know what it actually reminds me of?
• 19:09
  Speaker 3: Like Cave Hill on the nose, that Cave Hill, that Rick House the Rick House is very prominent on it.
• 19:16
  Speaker 3: There's a little bit of vanilla there too, like a cherry vanilla.
• 19:22
  Speaker 3: Actually it smells like a cherry.
• 19:24
  Speaker 3: I'm going to go out on a limb and actually say that cherry vanilla, cherry vanilla, is a cherry vanilla Coke.
• 19:32
  Speaker 3: I'm going to go out that cherry vanilla Coke nose.
• 19:37
  Speaker 3: That's really, that is a delicious nose.
• 19:39
  Speaker 3: All right, so here it is.
• 19:41
  Speaker 3: Everybody, I most of the Canadian whiskey is dedicated to fireball.
• 19:45
  Speaker 3: That's what Greg Schneider says and I will probably thank God that that's where it's going, because I do not.
• 19:54
  Speaker 3: I do not.
• 19:59
  Speaker 3: That explains why I don't like fireball.
• 20:00
  Speaker 3: All right, so let's see what this is.
• 20:06
  Speaker 4: I want to say probably another third of that is going to crown peak and crown apples.
• 20:17
  Speaker 3: Sazerac makes crown.
• 20:18
  Speaker 3: That's probably a nice Canadian whiskey, the A and the V, and the traveler looks like a W and spells out Weller I could.
• 20:33
  Speaker 3: All I could tell you is I agree with I'm I definitely from the start.
• 20:40
  Speaker 3: When I open the bottle, it reminds me of the 107 or the 12 year Weller.
• 20:48
  Speaker 3: I mean, the nose reminds me, it reminds me so that James.
• 20:55
  Speaker 4: To me it really got.
• 20:57
  Speaker 4: It really got a 107 nose to it, along with, along with the buffalo.
• 21:04
  Speaker 3: So it's 90 proof, and the first sip I would have to say is it's the fact that they're calling a traveler whiskey.
• 21:13
  Speaker 3: It's what I want in a whiskey.
• 21:15
  Speaker 3: The heat is minimal, it's very minimal, the flavor is right there.
• 21:27
  Speaker 4: I'm taking a stomach cherry on this.
• 21:30
  Speaker 3: Yeah, it's delicious.
• 21:32
  Speaker 3: Okay, I mean at 39 99.
• 21:37
  Speaker 3: This could I've been upset that beam or beam.
• 21:45
  Speaker 3: Some Tory pulled my old tub.
• 21:47
  Speaker 3: I love old tub.
• 21:49
  Speaker 3: I still have a bottle, but I was thinking that was going to be on the shelf for a while but it's been pulled from shelves.
• 21:57
  Speaker 3: I suggested many people, but this is an old tub type.
• 22:02
  Speaker 3: This is something that you drink.
• 22:04
  Speaker 3: This is a drinking whiskey.
• 22:06
  Speaker 3: It's a.
• 22:07
  Speaker 3: It tastes delicious and it you can taste it.
• 22:10
  Speaker 3: But I'm more on.
• 22:12
  Speaker 3: This will go down.
• 22:13
  Speaker 3: Smooth, I mean.
• 22:15
  Speaker 3: And when I mean smooth, it's got a.
• 22:18
  Speaker 3: It drinks like there's a lot of whiskies that are a little bit spicier, they got more heat and you don't actually just drink it, you, you basically taste it and slowly sip it.
• 22:30
  Speaker 3: You could chug.
• 22:32
  Speaker 3: This is a chugable.
• 22:33
  Speaker 3: This is chugable.
• 22:34
  Speaker 3: Maybe I should just do a bottle chug right now.
• 22:37
  Speaker 3: What do you think?
• 22:39
  Speaker 4: Now I might have to break out some of that trouble to you.
• 22:51
  Speaker 3: I think, yeah, this would pair well with cheese, there's no doubt.
• 22:56
  Speaker 4: Matt, glad you're tuning in watching with us.
• 22:58
  Speaker 4: Yeah, hey.
• 23:02
  Speaker 3: Matt, haven't seen you for a while.
• 23:04
  Speaker 3: Been watching you, though, and All right, so we sip this a little bit.
• 23:11
  Speaker 3: I put enough legs on, it is good.
• 23:13
  Speaker 3: Are you ready to barrel bash this super niche?
• 23:17
  Speaker 3: So the scotchy bourbon boys barrel bashing rating system is based off of four categories the nose, the body, the taste and the finish.
• 23:33
  Speaker 3: Our categories are based off of four barrel bashes in two categories the nose and the body.
• 23:45
  Speaker 3: It evolved from that because the nose and the body aren't the most important things.
• 23:50
  Speaker 3: They're important, but not most.
• 23:51
  Speaker 3: Because if some, if there's a whiskey that does not smell good to me but it tastes fantastic, then I don't give a fuck what it smells like.
• 23:59
  Speaker 3: And then to the body is like, I like body, I like how much, but if it's good, it's good.
• 24:06
  Speaker 3: How much it costs your mouth is in the dollar pricing kind of game that everybody plays, but at the most for the most part, I mean when you're drinking it.
• 24:16
  Speaker 3: If it tastes good, it tastes good.
• 24:18
  Speaker 3: So the taste and the finish are the five bashes category.
• 24:23
  Speaker 3: The reason why they're five is because the taste is, in my opinion, the most important, and the finish is what you're left with.
• 24:30
  Speaker 3: It's like, how long is it and then you know you go, you finish drinking, you know sipping, and you go upstairs and you still taste in it.
• 24:38
  Speaker 3: That's very important in my opinion.
• 24:40
  Speaker 3: So that's why you can have a total of 18.
• 24:43
  Speaker 3: But based off of Roxy and me on a vacation, we added in one category, if it's exceptional, you can add a bud up up and that is what you can do to make a total score of the perfect bourbon 19 out of 18.
• 25:02
  Speaker 3: What do you think of that?
• 25:04
  Speaker 3: Super Nash?
• 25:04
  Speaker 3: I think I fricking nailed that it's been a while we haven't barrel bashed.
• 25:10
  Speaker 3: In a while.
• 25:11
  Speaker 3: It's like you know.
• 25:12
  Speaker 3: I mean we founded the podcast me and based off of barrel bashing, so to get back to it and do a little barrel bash here on this traveler whiskey, the collaboration with Chris Stableton and Harlan Wheatley of Buffalo Trace, the master distiller, I'm excited to do this All right, so that it's been in our glass for a while.
• 25:38
  Speaker 3: I always felt that if you open, you crack open your bottle of whiskey and then you pour it in the Glencaron, you start sniffing it right away.
• 25:45
  Speaker 3: That's not fair to the nose the nose, in my opinion.
• 25:50
  Speaker 3: A lot of times it should be the last thing you do, because it's once it's in there.
• 25:55
  Speaker 3: Sometimes you finish the glass and you smell that glass and that's where the nose is.
• 26:00
  Speaker 3: I mean, sometimes the carmels and the vanilla are just popping out of that with, but so we've had it in the glass for a little bit, so let's nose this baby.
• 26:10
  Speaker 3: Yeah, I'm just kidding, it's cherry, it is.
• 26:18
  Speaker 3: Oh, baby, I'm getting it's almost like a cherry vanilla coke.
• 26:23
  Speaker 3: I get cherry, I get vanilla and then I get that soft drink cola.
• 26:30
  Speaker 3: That's just almost the way to describe it.
• 26:34
  Speaker 3: I mean, this would be pretty intense as far as if, what, as as you mix this with something, this would make if you made a cherry vanilla ice cream float.
• 26:51
  Speaker 4: That's what.
• 26:52
  Speaker 3: That's what you get cherry vanilla milkshake and if you remember, with CT we did our Christmas holiday drinks and we had holiday milkshakes.
• 27:06
  Speaker 4: Holiday milkshake with bourbon.
• 27:09
  Speaker 3: Yeah, check that podcast out.
• 27:11
  Speaker 3: Also, you could check out the podcast at the end of June of 2023 with Harlan Wheatley.
• 27:17
  Speaker 3: Check that one out.
• 27:18
  Speaker 3: That was a pretty good podcast.
• 27:20
  Speaker 3: Also, stacy's watching hey, stacy, good to see you.
• 27:24
  Speaker 3: So, anyways, I really like this nose.
• 27:27
  Speaker 3: I'm going to let you go first.
• 27:29
  Speaker 3: Out of the four barrel batches, what are you going to give this?
• 27:32
  Speaker 3: And I think it's one.
• 27:35
  Speaker 3: I think it's actually the strong point of the whiskey completely.
• 27:39
  Speaker 3: Is that, that is, you could just smell that all day, right.
• 27:46
  Speaker 4: No, it's so wonderful, almost almost four.
• 27:50
  Speaker 4: I mean I'm getting cherry, I'm getting vanilla, Almost I'll carry on with it.
• 28:05
  Speaker 4: Oh, there's some.
• 28:08
  Speaker 3: I mean I know what you're saying.
• 28:10
  Speaker 3: There's, it's the cola, it's.
• 28:15
  Speaker 3: I could smell this all day.
• 28:16
  Speaker 3: I mean that's one of the ones you could smell it's, it's.
• 28:20
  Speaker 3: It's unique.
• 28:21
  Speaker 4: I mean there's a well or ask aspect to it, but it's not in any form of caramel or you know it's sweet and it's very little ethanol to burn your nose None, yeah, it keeps you from smelling all this and I'm going to have to give it a four because this is one of the better noses that I've got off of 90 group whiskey and a long, long time.
• 28:53
  Speaker 4: Yep, I'm giving it a four right off the bat.
• 29:01
  Speaker 3: Hey, joni, it's good to see you have you watching tonight.
• 29:04
  Speaker 3: Appreciate you watching us.
• 29:06
  Speaker 3: We just are starting the barrel bashing process which just now.
• 29:15
  Speaker 4: I'm Jay Sharon Lynn and there's a few more back here.
• 29:20
  Speaker 4: We'll give a few shout out.
• 29:23
  Speaker 3: I wait.
• 29:23
  Speaker 3: 33 liquor is watching.
• 29:25
  Speaker 3: Hey guys, kyle Sheffan is watching God.
• 29:33
  Speaker 3: So what I'll say is in a lot of colors.
• 29:39
  Speaker 4: Okay, I'm going to tell you that that nose is that cherry vanilla Cola with some sort of Rich undertone that I'm not.
• 29:54
  Speaker 3: There's a little bit of the wood oak, but it's not bad Tannin, it's the sweetness that I'm going to be trying to get the wood oak, but it's not bad tannin, it's the sweetness of it, it's just great.
• 30:11
  Speaker 3: Um, I would say that I have to agree.
• 30:18
  Speaker 3: This is this is where this is dangerous is if this would have went cough medicine.
• 30:23
  Speaker 3: You know when sometimes you get that cherry cough medicine or the cherry night.
• 30:27
  Speaker 3: Well, you know what I mean.
• 30:29
  Speaker 3: And it didn't, it's it.
• 30:31
  Speaker 3: You could tell that that was a danger with this, but it did not.
• 30:36
  Speaker 3: So I'm also going to give it a four on the nose.
• 30:38
  Speaker 3: I just love the smell of this.
• 30:40
  Speaker 3: This.
• 30:40
  Speaker 3: I'm not being biased or anything.
• 30:43
  Speaker 3: That is just a dilute.
• 30:44
  Speaker 3: That is a wonderful smelling whiskey For all right.
• 30:57
  Speaker 3: It's more on the line of Dr Pepper.
• 31:02
  Speaker 3: Maybe that's the underloaning, the cherry, that's the cola part.
• 31:10
  Speaker 3: I'll give you that.
• 31:11
  Speaker 3: Okay, cherry Dr Pepper.
• 31:12
  Speaker 3: That's probably what, that extra flavor that you couldn't nail.
• 31:17
  Speaker 3: All right, that's a good one.
• 31:18
  Speaker 3: John, I will have to say yeah, I would say that we've got the 21 spices Dr Pepper.
• 31:30
  Speaker 4: Yeah, all right.
• 31:33
  Speaker 3: So let's, let's look at the viscosity of this.
• 31:35
  Speaker 3: So that was a four in my Glen, karen.
• 31:37
  Speaker 3: When I roll it around it sticks nicely.
• 31:41
  Speaker 3: It's 40 proof and the legs are are long and it runs.
• 31:48
  Speaker 3: As a Jeff Schwartz Whiskey fellow says, it runs, the whiskey it runs back into the golden sunshine colored.
• 32:00
  Speaker 3: This has got a nice amber, a beer amber color to it and the legs are pretty much spectacular.
• 32:07
  Speaker 3: So the viscosity of this at 90 proof or 90 proof is pretty nice.
• 32:14
  Speaker 3: I mean pretty good.
• 32:18
  Speaker 4: And pretty nice long, thick legs.
• 32:23
  Speaker 2: Yeah.
• 32:24
  Speaker 4: I don't think.
• 32:26
  Speaker 3: I don't think it has the viscosity of a barrel proof, but it's not supposed to pick it up.
• 32:32
  Speaker 4: I wish they could pick it up how this sticks it runs down in a glass.
• 32:38
  Speaker 3: It doesn't stick as bad as like a barrel proof.
• 32:41
  Speaker 3: The barrel proofs will just stay there and then you have to wait five minutes before they start running.
• 32:45
  Speaker 3: This one goes back into my glass fairly quickly.
• 32:49
  Speaker 3: But the legs are thick.
• 32:51
  Speaker 3: They're not thin.
• 32:52
  Speaker 3: This is not a watery bourbon, so as far as the body, it has a nice feel in the glass.
• 33:00
  Speaker 3: So let's, the Glen Karen is designed for tasting and you can actually roll it on your.
• 33:07
  Speaker 3: I'm rolling it on the to coat the whole glass.
• 33:10
  Speaker 3: You pick it up, you look at it, the legs will drop down.
• 33:13
  Speaker 3: Now my Cheeto hands have made this glass a little bit cloudy.
• 33:18
  Speaker 3: But here we go, let's give her a taste.
• 33:23
  Speaker 3: I'm going to give it a Kentucky chew.
• 33:26
  Speaker 3: Okay, that is unique.
• 33:42
  Speaker 3: I got a little bit of peach.
• 33:45
  Speaker 3: I got the vanilla on the front, but I am getting a ton of peach on the back end.
• 33:54
  Speaker 3: It's almost like a peach pie with not a lot of sugar, but enough.
• 34:00
  Speaker 3: I get the cherry.
• 34:04
  Speaker 3: Let's see what happens on the tip Without the chew.
• 34:13
  Speaker 3: The cherry comes way through more, but the peach finish on.
• 34:18
  Speaker 3: This is really out.
• 34:20
  Speaker 3: We'll talk about that later.
• 34:21
  Speaker 3: But at the back of my throat I'm breathing and I'm just tasting peach, but I get the cherry on the front.
• 34:27
  Speaker 3: There isn't a lot of.
• 34:29
  Speaker 3: There's no pepper or spice to speak of.
• 34:32
  Speaker 3: The Kentucky.
• 34:36
  Speaker 3: There's not much of a Kentucky hug.
• 34:39
  Speaker 3: There's a Kentucky warmth.
• 34:42
  Speaker 3: I'm just over A lot of people who get the hug.
• 34:48
  Speaker 3: That is like overpowering, but I'm not.
• 34:54
  Speaker 3: It's not overpowering, it's just made me warm on the inside, I mean we're going to bash this body on this.
• 35:04
  Speaker 4: You go first on that.
• 35:07
  Speaker 3: I would say with the it's.
• 35:10
  Speaker 3: If I could give a half, which you can't, I would give it a three and a half, but I'm going to go with a three for the body At 90 proof it's pretty good, but it's not a four because fours happen you know big thick body.
• 35:26
  Speaker 3: This body is there, there's flavor, there's everything, but I would say it all, and it coats your whole mouth and roof of your mouth and it goes on.
• 35:37
  Speaker 3: But it's medium, it's a medium body with that that way, but the flavor does go through.
• 35:43
  Speaker 3: So I'm going to give it a three.
• 35:48
  Speaker 4: Sure, and everything we said there, it doesn't follow through to the back of the mouth.
• 35:56
  Speaker 4: It's midway and then sort of dissipates.
• 35:59
  Speaker 4: So yeah, I'm going to give it a three, all right.
• 36:06
  Speaker 3: I hope, john, it's not lagging for you still, because I noticed that it's not lagging for us, but it might, I don't know, I have no idea.
• 36:14
  Speaker 3: Internet's a funny thing in this world, right?
• 36:17
  Speaker 3: All right, taste, we could take this to a five.
• 36:22
  Speaker 3: It's the category of one through five.
• 36:24
  Speaker 3: You get to go first on the taste.
• 36:37
  Speaker 4: This is probably one of the better tasting 90 proof risking bulitens.
• 36:44
  Speaker 4: I've had it in quite a while.
• 36:50
  Speaker 3: I will say that from a case standpoint.
• 36:53
  Speaker 3: I'll just throw this in.
• 36:57
  Speaker 3: You know when, like a lot of the small batches 1792 small batch, larsonie small batch, you know, special reserve small batch, elijah Craig small batch when it comes to those small batch bourbons, I prefer this night and day.
• 37:16
  Speaker 3: I mean, if you're talking about 900,000 bottles, I don't know if that's a small batch.
• 37:26
  Speaker 4: Yeah, it will.
• 37:27
  Speaker 4: It just depends on what you call what they call a small batch.
• 37:33
  Speaker 3: As far as the taste go, this is much more enjoyable and flavorful than those particular bourbons.
• 37:40
  Speaker 3: Don't get me wrong.
• 37:41
  Speaker 3: The Elijah Craig barrel proofs, the Larsonie barrel proofs, all those bourbons that and their counter parts that happen after them.
• 37:52
  Speaker 3: I'm all for the toasted barrel.
• 37:54
  Speaker 3: It's not, you know it's, it's the toasted barrel.
• 37:58
  Speaker 3: Elijah Craig is probably a little bit better.
• 38:02
  Speaker 3: You know what I mean.
• 38:02
  Speaker 3: But when it comes to just the regular you know offering I would drink.
• 38:07
  Speaker 3: I think this tastes better than actually Buffalo Trace.
• 38:10
  Speaker 3: This is a nicer bottle than Buffalo Trace bourbon.
• 38:15
  Speaker 3: Now, I like Buffalo Trace bourbon, but I would pick this over that any day.
• 38:20
  Speaker 4: Yeah, and because of those reasons and because of the flavors that I pick up in this and just the drinkability of it, I'm going to give it a five.
• 38:34
  Speaker 3: You're giving it a five on the taste.
• 38:36
  Speaker 3: Holy shit.
• 38:39
  Speaker 4: Yeah, I'm giving it a five on the taste because it is just wonderful, everything that I would want to taste in a whiskey.
• 38:48
  Speaker 4: This has got it right here, especially for $39.99.
• 38:55
  Speaker 4: This is a go to whiskey every day drinker right here.
• 39:00
  Speaker 4: You know it gives you drink every day.
• 39:05
  Speaker 3: It's flavorful, it's probably to be a five.
• 39:11
  Speaker 3: I'm going to say a four.
• 39:16
  Speaker 3: It's just.
• 39:17
  Speaker 3: That's just my palate.
• 39:19
  Speaker 3: It's a little for a five.
• 39:22
  Speaker 3: Bourbon it's a little.
• 39:24
  Speaker 3: Or a whiskey it's a little sweet for me On the sweeter end, which I do enjoy, but I'm going to give it a four.
• 39:31
  Speaker 3: I'll give this a four, all right.
• 39:40
  Speaker 3: That brings us to finish.
• 39:42
  Speaker 3: Now, surprisingly, for a 90 proof $40 bottle, let's just let's.
• 39:49
  Speaker 3: I one time, fred Minnick, did this, but the finish is all peach, peach pie.
• 40:01
  Speaker 3: That's what I'm getting on it.
• 40:03
  Speaker 3: I enjoy the finish.
• 40:05
  Speaker 3: The finish is fantastic and for a $40 still going, I could taste that still going still going.
• 40:27
  Speaker 3: There we go.
• 40:27
  Speaker 3: That is the definition of a long finish.
• 40:34
  Speaker 3: No, it's still there.
• 40:36
  Speaker 3: It kind of popped back up.
• 40:38
  Speaker 3: So a long finish and it's peach.
• 40:41
  Speaker 3: I don't think I've had a peach finish have you, Unless I'm drinking, sipping on a.
• 40:50
  Speaker 4: I can recall and I'm not getting the peach that you're getting.
• 40:54
  Speaker 4: I'm sort of getting more of an apricot.
• 40:56
  Speaker 4: You go with apricot with a little bit of floral.
• 41:03
  Speaker 3: Which is the definition of peach.
• 41:05
  Speaker 3: Yeah, it is.
• 41:08
  Speaker 3: I don't know what you're talking about, man.
• 41:10
  Speaker 3: You just said apricot with floral.
• 41:12
  Speaker 3: That's a peach.
• 41:13
  Speaker 3: So peach pie, no, I'm getting.
• 41:16
  Speaker 3: I know you're saying apricot, but mine goes more fresh peach.
• 41:20
  Speaker 3: Sometimes, if the peaches are in like a preserve and you don't got a lot of sugar, there's a little of that bitter flavor and this has that.
• 41:31
  Speaker 3: Yeah, this has that little bit of bitterness to it where it just reminds me of a peach and it's long.
• 41:39
  Speaker 3: So I guess I got to go.
• 41:41
  Speaker 3: And I mean for I know I'm throwing this If I have to rate this on finish for a whiskey, it gives me everything I want and I would give it a four.
• 41:58
  Speaker 3: I would give it a four based off of just the pure aspect, but you throw in the fact that you can have this for $40.
• 42:05
  Speaker 3: It takes it to a five.
• 42:07
  Speaker 3: So I'm going to go five on the finish.
• 42:10
  Speaker 3: Eric's watching and he's watching over in Australia and Eric, it's good to see you.
• 42:38
  Speaker 3: We love your videos.
• 42:39
  Speaker 3: I want to say that.
• 42:40
  Speaker 3: But also I feel bad for you because something like this we're able to get that like at release time here in the States and I see what you have to do is you have to wait, and I think I saw one of your videos and you ran out of bourbon and you're drinking scotch because you can't get any bourbon right now, and that's a bummer.
• 43:03
  Speaker 3: So hopefully you make it to the States someday and we share a pour, so go ahead.
• 43:08
  Speaker 3: Supernatural.
• 43:09
  Speaker 4: We definitely love that, eric, definitely one of our biggest fans that we were in Australia with Eric man.
• 43:19
  Speaker 4: I tell you what you gave it a five, but I'm going to have to give it a four on my rating.
• 43:27
  Speaker 4: It just didn't jump up to a five for me.
• 43:30
  Speaker 3: Because you didn't taste the peach.
• 43:32
  Speaker 4: It's still good, because I didn't get the peach, I got Africa.
• 43:37
  Speaker 4: It was a little bit of four.
• 43:42
  Speaker 3: So we got to the same rating and the scotchy bourbon boys rate this.
• 43:48
  Speaker 3: I did seven, I did four and three for seven on the front end.
• 43:59
  Speaker 3: You did four and three for seven on the front end and then I did five and four, four and five on the back end and you did five and four for nine.
• 44:08
  Speaker 3: So you did four.
• 44:15
  Speaker 3: Whiskey the collaboration between Harlan Wheatley and Chris Stapleton it was.
• 44:23
  Speaker 3: I enjoyed that pour thoroughly.
• 44:27
  Speaker 3: I mean for $40, you get a 16 out of 18.
• 44:30
  Speaker 3: That's not something that happens very often and it doesn't surprise me.
• 44:36
  Speaker 3: I mean, we're drinking stuff out of Buffalo Trace based off of they're doing wheat bourbons, they're doing you know, rye, high rye bourbons and they do a really good job.
• 44:51
  Speaker 3: And we also know that Harlan I mean this is, this is something unique Harlan put his stamp on it Before this.
• 44:58
  Speaker 3: You got Elmer T Leave Taylor and he's all part of making the process, but that's not his stamp.
• 45:06
  Speaker 3: It's the past.
• 45:07
  Speaker 3: You know the distillers of the past, you know plantains and whatnot, but this you know up until this point, what Harlan was being recognized.
• 45:17
  Speaker 3: As for vodka, and as Fred Minick says, all the time vodka sucks, and I agree, you know it's designed to suck, but you know you can make good vodka and everything and we've tasted it.
• 45:30
  Speaker 3: But this is putting his stamp on a whiskey and it's the first one.
• 45:36
  Speaker 3: So it's historic, right.
• 45:37
  Speaker 3: Because what's this going to be?
• 45:39
  Speaker 3: Down the line, this particular traveler whiskey series, he's going to be able to do things similar to what John Rempe is doing at Luxrow.
• 45:50
  Speaker 3: I mean, it's like with the blood oath.
• 45:54
  Speaker 3: I mean those, those batches are different every year, similar to the then now they've gone into.
• 46:00
  Speaker 3: This is similar to what Freddie knows doing with a little book.
• 46:05
  Speaker 3: But little book is one, I believe 159.99, and blood oath was 129.99 this year.
• 46:13
  Speaker 3: I actually I think it was 149.
• 46:16
  Speaker 3: And there's been years, blood oaths and even more than that.
• 46:18
  Speaker 3: It depends on what the year is right, what the price is.
• 46:22
  Speaker 3: So you're talking about Harlan just put his stamp.
• 46:25
  Speaker 3: Yeah, what it's just like for 39.99, it's.
• 46:32
  Speaker 3: It's the deal.
• 46:33
  Speaker 3: This is on the level when rare breed from wild turkey.
• 46:39
  Speaker 3: They're barrel proof.
• 46:41
  Speaker 3: Whiskey bourbon was initially, when I bought it, 32.99.
• 46:47
  Speaker 3: Right now it goes out at 49.99.
• 46:50
  Speaker 3: So this is kidding the shelves during the whiskey price increase.
• 46:56
  Speaker 3: So this at 39.99, let's just say five years ago probably would have been selling for 22.99.
• 47:05
  Speaker 3: You know, and that's the, you know the level of what you're talking about, how much whiskey has gone up as far as price.
• 47:13
  Speaker 3: But at the same time, 39.99 is a deal for this.
• 47:16
  Speaker 3: It's a deal, it's a steal.
• 47:19
  Speaker 3: I don't see there are no off flavors in this.
• 47:24
  Speaker 3: If you're a whiskey lover now, if you're a whiskey lover who doesn't like a sweeter whiskey yeah, it's a little bit sweet, right, you gotta say there's some sweetness to it, but it's a Chris Stapleton band.
• 47:45
  Speaker 3: This has to go out.
• 47:46
  Speaker 3: This has to go out.
• 47:49
  Speaker 4: It's a good sip and whiskey again.
• 47:50
  Speaker 4: I mean, you know that's what you're looking for.
• 47:54
  Speaker 4: This is right right on the money.
• 47:57
  Speaker 3: Yeah, that's what a this has to go out to Chris Stapleton fans.
• 48:01
  Speaker 3: These are people who go to concerts and watch and it's on, I mean Rebel 100, it doesn't.
• 48:09
  Speaker 3: I would drink this any day.
• 48:10
  Speaker 3: You're talking about any kind of the small batches of the regular.
• 48:14
  Speaker 3: You know that's on the shelf every day of all the distilleries.
• 48:18
  Speaker 3: It could be there could.
• 48:23
  Speaker 3: Well, I don't think it's weeded, Greg.
• 48:26
  Speaker 3: I think there it's not weeded in it.
• 48:28
  Speaker 3: I would say that there's some weller in this.
• 48:32
  Speaker 3: And I don't think there's Canadian whiskey in this, because I don't like Canadian whiskey overall, except for when it comes to preservation.
• 48:43
  Speaker 3: They do a phenomenal job with whatever they're doing with those.
• 48:47
  Speaker 3: But how transparent was Sazerac?
• 48:52
  Speaker 3: They don't have any mash bill.
• 48:54
  Speaker 3: They don't tell you what it is.
• 48:56
  Speaker 3: They tell you that Harlan and Chris Stapleton work together, pasted 50 blends of whiskey and it's not an it's.
• 49:05
  Speaker 3: They don't say it's an American whiskey, but and they don't say it's a rye and they don't whatever, and everybody's.
• 49:12
  Speaker 3: Nobody really knows what it is, but it definitely tastes like it has some weeded bourbon in there and then it's probably there's.
• 49:21
  Speaker 3: There's some other stuff besides there's probably.
• 49:25
  Speaker 3: You know they would call it a bourbon if they were just using all bourbon, so they could be using some of the rye there and they could be using some of the experimental.
• 49:34
  Speaker 4: when you go to the experimental, you know for a fact they're experimenting with single malt, so there could be a little bit of single malt in there as far as we know, my standpoint is the tasting of it, as soft as it was, and if not having any kind of baking spot ice or anything like that in it, I would say that it's probably he got a lot of weeded bourbon in it.
• 50:04
  Speaker 3: I mean now, now that the yeah, cherry Dr Pepper, it's a cherry cola, cherry vanilla, cherry vanilla Dr Pepper, and then all I get on that now is all I can taste is the peach, and it's delicious.
• 50:23
  Speaker 3: I mean, if you like peach, if you don't like peach, you're not going to be like a happy camper.
• 50:29
  Speaker 3: He's a Nash says it's more like apricot with floral and everybody that's peach Anyways.
• 50:41
  Speaker 3: So, um, yep, it's top secret.
• 50:46
  Speaker 3: He said classic mark.
• 50:47
  Speaker 3: Greg says classic mark round marketing, top secret.
• 50:51
  Speaker 3: It's got to be something, greg, because 900,000 bottles, it is available and we can have it.
• 50:59
  Speaker 3: And all everybody complains about all the time from Buffalo Trace is it's not available and they're they're rigging it and they're doing all this and they're doing that and it should be available.
• 51:13
  Speaker 4: And it's so overpriced that you know it's not available to us.
• 51:17
  Speaker 4: Yeah.
• 51:19
  Speaker 3: Now it's reasonably priced and available and I guarantee you I get.
• 51:28
  Speaker 3: I know what's going to happen because we're Americans, right, it's like we only want what we can't have and we love to pitch.
• 51:34
  Speaker 3: So now there's no pitching and we can have it.
• 51:38
  Speaker 3: So I guarantee you there's going to be some point where this is on the shelf and it's going to not quite sell as good as it should, because it's it's tastes.
• 51:50
  Speaker 3: Quite frankly, it's a fantastic whiskey.
• 51:53
  Speaker 3: There's no doubt about it.
• 51:54
  Speaker 3: What you agree?
• 51:55
  Speaker 3: I mean, we gave it a 16 of 18 stamp.
• 51:58
  Speaker 3: Did you got anything else to go with that before we get out of here?
• 52:01
  Speaker 3: Supernash, I think.
• 52:04
  Speaker 4: I think pretty much covered everything I had to say about it and I like it.
• 52:10
  Speaker 4: I think it's a great product and looking forward to future products and future collaborations Because, like I said, I know this isn't the last one that they're going to do.
• 52:24
  Speaker 3: All right, everybody.
• 52:24
  Speaker 4: Thank you All of the stuff that we had officially said that there's going to be any more, but you can kind of tell this this is the first of many more.
• 52:35
  Speaker 3: Yeah, there's going to be more collaborations.
• 52:36
  Speaker 3: Just based on how they worded what they wrote, I mean, they made you think that this isn't it and Harlins put a stamp on it and he should be proud of it.
• 52:45
  Speaker 3: I agree 100%.
• 52:47
  Speaker 4: And these bottles are flying off the shelves.
• 52:50
  Speaker 4: Like I said, every post that I've seen, everybody's been quite happy with it and the bottles are flying off the shelves Also, like we're stories around here that I've seen that's gotten bottles.
• 53:02
  Speaker 4: They're sold out of them pretty quick.
• 53:05
  Speaker 3: Yeah, the case that came in, but then I was informed that he's going to be able to order as much as he wants.
• 53:12
  Speaker 3: So, yeah, so it is not okay held high in the world of let's see what he's saying Normal Sazerak whiskey.
• 53:28
  Speaker 3: Yeah, I mean, you know we could talk about it.
• 53:31
  Speaker 3: It's a low price point, it's like flavorful, but not held high in the world of normal Sazerak whiskey.
• 53:38
  Speaker 3: I have to say that the reason why it's not being held high is because people are getting it and if they would have basically cut this to, let's just say, 15,000 bottles and distributed it and you couldn't get it, people would go go crazy for it.
• 53:59
  Speaker 3: And once again, I think they're proving a point they're going to give everybody what they want and they won't be able to bitch about it and then we'll see what happens.
• 54:08
  Speaker 3: But I think as far as this is drinkability, like I said, I put it up against any small batch bourbon out there, most of the small batch bourbons that are just there, every, not chicken cock, I do believe, greg, especially this March, what you put in the bottle of chicken cock I would.
• 54:26
  Speaker 3: That is not sweet like this.
• 54:28
  Speaker 3: This is a little bit sweeter, but as far as like an Elijah Craig small batch or 1792 small batch, or you're talking some of the other small batch bourbons that are just there larceny you know from.
• 54:43
  Speaker 3: I drink this from the small batch any day, not their barrel proofs or their you know toasted barrels or their you know whatever that's.
• 54:51
  Speaker 3: That's not what I'm talking about.
• 54:53
  Speaker 3: I would drink this over regular Woodford Reserve in two seconds.
• 54:57
  Speaker 3: That's just just me.
• 54:59
  Speaker 3: It's a delicious bourbon and it drinks well.
• 55:04
  Speaker 3: It's a drinking bourbon, it's not so much a tasting bourbon.
• 55:08
  Speaker 3: So, with that said, we are the scotchy bourbon boys.
• 55:11
  Speaker 3: Thank you tonight for joining us.
• 55:12
  Speaker 3: Supernash Thanks, greg for joining James Jacobs, john Ritt, who else was?
• 55:20
  Speaker 3: Who else was?
• 55:21
  Speaker 3: There was quite a few people combining Katie, esther, eric.
• 55:27
  Speaker 3: Thanks for joining us.
• 55:29
  Speaker 3: We really appreciate everybody tonight.
• 55:31
  Speaker 3: It's been a fabulous podcast Once again with scotchy bourbon boys wwwscotchy bourbon boyscom.
• 55:39
  Speaker 3: For all scotchy bourbon boys things you can find out files, merchandise by merchandise.
• 55:44
  Speaker 3: You can also contact Tiny Direct, just direct message me if you want.
• 55:50
  Speaker 3: We've got Glenn Karens, we've got.
• 55:52
  Speaker 3: We're going to be in the process of making some new bourbon balls real quick.
• 55:56
  Speaker 3: And then also we have the t-shirts and the bottle openers for anybody.
• 56:03
  Speaker 3: And then also we're on all social media Facebook, instagram, youtube and X, and then all the podcast formats, mainly iHeartRadio.
• 56:12
  Speaker 3: Go ahead, nash.
• 56:16
  Speaker 4: Another thing we've got a live decree, a barrel proof coming up, so if anybody has any references to that, contact Tiny and he'll hook you up with the information on how to obtain the bottle of that Pre vouchers that we've been giving out.
• 56:37
  Speaker 3: So everybody, we're really close to selling out what they told us they had, but there are a few bottles left, so contact me for that.
• 56:44
  Speaker 3: And then also, if you're listening on iHeart, apple or Spotify, check us out.
• 56:50
  Speaker 3: But remember on social media like listen, comment and also make sure you leave good feedback, please on.
• 57:00
  Speaker 3: If you're listening on Apple podcast, leave, go.
• 57:05
  Speaker 3: Leave some good feedback about us.
• 57:06
  Speaker 3: It really helps.
• 57:08
  Speaker 3: It's us.
• 57:09
  Speaker 3: More people gets more listeners and we really appreciate that.
• 57:13
  Speaker 3: So remember everybody.
• 57:16
  Speaker 3: Good bourbon, good whiskey equals good times and good friends.
• 57:22
  Speaker 3: Drink responsibly, don't drink and drive.
• 57:25
  Speaker 3: Live your life dangerously and little Steve is gonna take us out.
• 57:34
  Speaker 3: That's a wrap.
• 57:43
  Speaker 3: Oops, what did that do?
• 57:46
  Speaker 3: Let's try that again.
• 57:47
  Speaker 3: Wow, I don't even know how I did that.
• 57:54
  Speaker 3: Oh, that's why.