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Transcript

Little Book Chapter 4! · Whiskey Chasers

• 0:09
  SPEAKER_00: Welcome to the Whiskey Chasers, where we talk about our passion for whiskey and its history, either amongst ourselves or while interviewing distilleries.
• 0:17
  SPEAKER_00: Hello while enjoying a glass.
• 0:19
  SPEAKER_00: I'm Steve.
• 0:20
  SPEAKER_00: I'm Nick, and I'm Chris.
• 0:22
  SPEAKER_00: Please enjoy responsibly while enjoying this week's episode of The Whiskey Chasers.
• 0:29
  SPEAKER_03: On to Little Book Chapter 4.
• 0:32
  SPEAKER_03: Steve's still out.
• 0:33
  SPEAKER_03: Steve's missing out.
• 0:35
  SPEAKER_03: Steve's missing out.
• 0:36
  SPEAKER_02: Steve has missed out.
• 0:37
  SPEAKER_03: Steve will never get to try some of these.
• 0:40
  SPEAKER_02: Suck, Steve.
• 0:41
  SPEAKER_02: Suck it, Steve.
• 0:43
  SPEAKER_02: Steve, you're too busy punching stuff numbers in the calculator.
• 0:46
  SPEAKER_02: Cell nerd.
• 0:47
  SPEAKER_02: Balance sheet.
• 0:50
  SPEAKER_02: Nerd.
• 0:50
  SPEAKER_02: Push your glasses up and check your pocket protector.
• 0:53
  SPEAKER_02: You know he's got a pocket protector right now.
• 0:55
  SPEAKER_02: You gotta worry about that.
• 0:57
  SPEAKER_03: Sitting at a desk to get in your shirt, yeah.
• 1:00
  SPEAKER_03: We got Herm back on with our fourth bottle in the little book series.
• 1:06
  SPEAKER_03: Chapter four.
• 1:08
  SPEAKER_03: Lessons Honored is the name of this guy, which last one was the road home in honor of his grandpa.
• 1:15
  SPEAKER_03: Lessons honored is in honor of his dad, and the lessons that his dad taught him as far as whiskey goes.
• 1:23
  SPEAKER_03: And he's honored those lessons.
• 1:25
  SPEAKER_03: He is honoring those in this bottle.
• 1:28
  SPEAKER_03: In fact, um there's one other bottle that he has done, uh, Freddie No Jr.
• 1:34
  SPEAKER_03: That is, that has in well, two, one that was a distillery only, so one that people can get their hands on still that has involved a uh whiskey that is in this blend that was a lesson learned from his dad, which is the brown rice bourbon.
• 1:53
  SPEAKER_03: So brown rice bourbon was the first bourbon that his dad taught him how to make, and that his dad entrusted him to trial and make on his own.
• 2:04
  SPEAKER_02: Is it brown rice bourbon or would it be brown rice whiskey?
• 2:08
  SPEAKER_03: Bourbon.
• 2:08
  SPEAKER_03: So it is 51% corn, and the other ingredient that's in it, the other higher percentage ingredient, is brown rice, which a lot of people turn their nose up to when they try the basil Hayden toast.
• 2:22
  SPEAKER_03: Because rice is not a normal or typical ingredient for bourbon, but it imparts it a unique flavor, which is it does an impart, a very unique flavor, it's not very common in any kind of whiskey except for sake, which is a rice wine, which would make sense why beam would kind of venture into that area being beam centauri, which I think it was that they got the idea.
• 2:43
  SPEAKER_03: Well, his dad taught him how to do brown rice bourbon.
• 2:46
  SPEAKER_03: I don't know if brown rice bourbon was a thing back in the day.
• 2:48
  SPEAKER_03: Like it makes sense that if I don't know that we can grow rice in America, can we?
• 2:53
  SPEAKER_02: We go we grow rice, probably can, just not on a we do down in um uh Missouri, they grow a lot.
• 2:59
  SPEAKER_03: So, I mean, you think of like rice is fairly inexpensive.
• 3:02
  SPEAKER_03: And if you're trying to learn how to make whiskey or make bourbon, rice can be used.
• 3:06
  SPEAKER_03: The thing about rice is all rice is brown rice.
• 3:09
  SPEAKER_02: We bleach it to make the white bleach the white, yeah.
• 3:12
  SPEAKER_02: So wait, brown rice and white rice are the same?
• 3:14
  SPEAKER_02: What about jasmine rice?
• 3:15
  SPEAKER_02: Is that different?
• 3:15
  SPEAKER_02: That's a different strand of rice.
• 3:17
  SPEAKER_02: Now you can they bleach it probably too, I don't know, but jasmine is a long grain rice, which means it's basically just longer.
• 3:25
  SPEAKER_02: It's a long jasmine is a is of superior rice.
• 3:28
  SPEAKER_02: Jasmine rice?
• 3:29
  SPEAKER_03: Absolutely.
• 3:30
  SPEAKER_03: Jasmine rice is normally used for Asian dishes.
• 3:34
  SPEAKER_02: Now, do you guys like have you?
• 3:35
  SPEAKER_02: I mean, I'm assuming you've probably knowing you guys have tried rice whiskeys.
• 3:39
  SPEAKER_02: Do you guys like rice whiskey?
• 3:40
  SPEAKER_02: Yeah, yeah, oh yeah, yeah.
• 3:41
  SPEAKER_02: So I thought that I've tried rice really a lot of stuff.
• 3:44
  SPEAKER_03: Yeah.
• 3:45
  SPEAKER_03: So since basil Hayden toast, there's been companies that have been like, well, we can we can use rice in it now.
• 3:51
  SPEAKER_03: Like wait, hold on.
• 3:52
  SPEAKER_03: A cheap grain.
• 3:53
  SPEAKER_03: The funny thing is, they're like, oh, we can use oats, yeah.
• 3:55
  SPEAKER_03: And now they're like, What we can use rice?
• 3:57
  SPEAKER_03: That's a grain?
• 3:58
  SPEAKER_03: Big surprise, yeah.
• 3:59
  SPEAKER_02: Yeah, it's it's like an okay.
• 4:04
  SPEAKER_02: We've tried a few.
• 4:04
  SPEAKER_02: Um JT Mellock makes a rice whiskey that's fairly fairly well regarded.
• 4:11
  SPEAKER_02: And uh there's a there's a couple other places that make, I mean, it's not widely available.
• 4:17
  SPEAKER_02: No, and a lot of times it's used in part of like it's not a full, like yeah, very rarely is it like a purely rice whiskey, but it definitely I will say the the the ones I've tried have been good.
• 4:27
  SPEAKER_02: I've enjoyed them, I like them.
• 4:29
  SPEAKER_02: Um, ironically, one I had one win a blind that I did with other bourbons.
• 4:33
  SPEAKER_02: I'm like, man, this is good.
• 4:34
  SPEAKER_02: Like, and I think it was just because it stood out as unique for me.
• 4:37
  SPEAKER_02: And I was like, uh, this one there's something about I don't know what it is, there's something about this one that makes it special.
• 4:42
  SPEAKER_02: And buddy was like, Yeah, that's rice whiskey.
• 4:44
  SPEAKER_02: And I was like, What?
• 4:46
  SPEAKER_03: I was like, I didn't know that was a thing, really.
• 4:47
  SPEAKER_03: It almost adds a unique sweetness to it, not like corn sweet, almost like uh it adds like the rice wine, like sake kind of feel to it, like it almost absorbs that, but then adds a little bit more like a carb sweet, yeah.
• 5:02
  SPEAKER_03: But yeah, I I'm a big fan of the the brown rice bourbon they did uh basil hate or not basil.
• 5:08
  SPEAKER_03: Um Jim Bean did a special distillery release that was a it was supposed to be like a master's blend, so it was a team up between him and his dad that did a toasted brown rice bourbon barrel.
• 5:23
  SPEAKER_03: That one was really, really good.
• 5:25
  SPEAKER_02: So the the rice whiskey that I tried that won a blind was a bluffedon.
• 5:28
  SPEAKER_02: I think it says Carolina Gold Rice.
• 5:30
  SPEAKER_02: I can't quite see the whole label, but it was a bluffed and whiskey.
• 5:33
  SPEAKER_02: It was a rice whiskey, and it won a blind.
• 5:35
  SPEAKER_02: And and crazy enough, the blind it won was against New Riff eight year, Jack Daniels 10, and the Maker's Mark 2024 Heart release.
• 5:46
  SPEAKER_02: Interesting, which I wouldn't even put all those together, all of those other bottles, and that one, I think, and that's why I think that I think that one stood out the most, and it was like blew my mind.
• 5:54
  SPEAKER_02: I was like, really?
• 5:55
  SPEAKER_02: Like that was the one I picked out of the four, like out of all those, those four, especially.
• 6:00
  SPEAKER_02: Like, this has gotta this had to have kicked the absolute hardest out of all of those.
• 6:05
  SPEAKER_02: Yeah, yeah.
• 6:05
  SPEAKER_02: I think it except I think it had just a little bit more bite, a little more something to it.
• 6:09
  SPEAKER_02: And now I think that's why I was like, I kind of like that one the best.
• 6:11
  SPEAKER_02: And and he was like, Really?
• 6:13
  SPEAKER_02: And I was like, Yeah, he's like, I was like, What what is it?
• 6:16
  SPEAKER_02: And he's he so he sent me the picture, and I was like, No, that ain't right.
• 6:20
  SPEAKER_02: This is the most proof forward one we've had in uh so far in the lineup, out of the four.
• 6:25
  SPEAKER_02: So in my opinion.
• 6:26
  SPEAKER_02: There's I feel like it's like caramel heavy almost, very caramel heavy, rich, and it's got a very unique uh almost like cocoa on the neck.
• 6:33
  SPEAKER_02: There's a taste in like the third, uh I would say out of four parts, there's like the the three-quarters of the way through, I guess.
• 6:41
  SPEAKER_02: Um, there's this taste that I haven't been able to tease out yet.
• 6:45
  SPEAKER_02: And it's unique, it's very unique, and it kind of kind of springs up.
• 6:48
  SPEAKER_02: And I'm not sure what that is yet, but it is more proof forward than the other ones have been throughout throughout the drink, yeah.
• 6:56
  SPEAKER_03: Throughout the entire experience, yeah.
• 6:57
  SPEAKER_03: Previous one, road home, grandpa booker, grandpa no longer alive.
• 7:02
  SPEAKER_03: Lessons honored, dad is still alive.
• 7:05
  SPEAKER_03: So Fred had a hand in this blend in the making of it.
• 7:10
  SPEAKER_03: So the brown rice bourbon was an uh kind of a homage to his dad, and you know, this was the first thing he taught me how to do.
• 7:17
  SPEAKER_03: Then they had the high rye whiskey in here, which is an ode to Booker's Rye, which was uh one of the first that was created in 2017 that his dad and he tasted again.
• 7:30
  SPEAKER_03: So it was one of the first ones that Fred and Freddy tasted together and said, This is good.
• 7:34
  SPEAKER_03: The Booker's Rye, I think was like a one-time release that they did, and then they were done.
• 7:38
  SPEAKER_03: The last one that was helped picked by his dad was a seven-year-old Kentucky straight bourbon that was a part of or representative of their small batch collection.
• 7:52
  SPEAKER_03: So his dad tried it, like did a blind to pick which one the last one was, and didn't realize that's what the blind was for.
• 7:59
  SPEAKER_03: Really?
• 8:00
  SPEAKER_03: So his dad really liked that one.
• 8:04
  SPEAKER_03: Right.
• 8:04
  SPEAKER_03: So they put that one in this.
• 8:06
  SPEAKER_02: So he took a bourbon that he made, or his dad taught him how to make another and another whiskey, and then he was like, Hey dad, pick one of these four.
• 8:12
  SPEAKER_02: Which one do you like the best?
• 8:13
  SPEAKER_02: And I'm gonna make that work in this.
• 8:15
  SPEAKER_03: Yep.
• 8:16
  SPEAKER_03: And uh, in the process of that, they went through 22 different blends in comparison and tested more than 40 different ones, just variations of those three.
• 8:27
  SPEAKER_03: So 22 different blends in comparison to the previous chapters, and then tested more than 40 of those, like amongst each other.
• 8:35
  SPEAKER_03: Be like, okay, this one works, this one doesn't.
• 8:37
  SPEAKER_03: I like this one.
• 8:37
  SPEAKER_03: Let's try it again later.
• 8:39
  SPEAKER_03: So they tested it 40 different times out of 22 different blends, which is a lot.
• 8:43
  SPEAKER_02: God, I I gotta change careers, man.
• 8:46
  SPEAKER_02: Right.
• 8:47
  SPEAKER_02: That sounds like a hard day's work.
• 8:50
  SPEAKER_02: 40 40 iterations.
• 8:52
  SPEAKER_02: Yeah, I would love to hear how many iterations they had of the previous ones.
• 8:56
  SPEAKER_02: Just to see if it like things are getting easier or are they getting harder, or are they just really trying to dig deeper and try to get more out of what they're doing?
• 9:04
  SPEAKER_02: So you talk about the road home.
• 9:05
  SPEAKER_03: The road home was very simple, very easy.
• 9:09
  SPEAKER_03: We've got Booker's, Baker's, Basil, Knob.
• 9:12
  SPEAKER_03: And how do we create the best iteration of those?
• 9:15
  SPEAKER_02: Or meld them together, yeah.
• 9:16
  SPEAKER_03: Yeah, those have been around for a long time.
• 9:18
  SPEAKER_03: So I would assume you kind of have an idea of what that looks like.
• 9:21
  SPEAKER_03: This one is we've got one that my dad taught me how to make, so I'm gonna make it kind of might be made fresh or fresher than the others.
• 9:29
  SPEAKER_03: And then you got the booker's rye, which is not normal, and then you've got this other one that he doesn't say what it is, but it's a seven-year-old bourbon that went up in a blind that his dad said, This is the best one.
• 9:41
  SPEAKER_03: I like it.
• 9:41
  SPEAKER_03: Let's go with that.
• 9:42
  SPEAKER_02: Makes sense because it's it the one his dad taught him how to make, the one his dad kind of went out on a limb and made, and the other one his dad picked.
• 9:49
  SPEAKER_02: So that's that's pretty cool.
• 9:51
  SPEAKER_02: Hands down.
• 9:52
  SPEAKER_02: This is the longest finish of all of them.
• 9:56
  SPEAKER_02: Like it just keeps coming after you drink it and you swallow it, coats the mouth really well, just kind of it lingers on your tongue in a good way, too.
• 10:04
  SPEAKER_02: It's not like not, yeah.
• 10:06
  SPEAKER_02: Oh, I just drink mouthwash.
• 10:07
  SPEAKER_02: Oh, in a very good way.
• 10:08
  SPEAKER_02: Like, I'm it's still and it hangs out in your chest, but I just keep tasting it on my tongue like way longer after I took a sip.
• 10:17
  SPEAKER_03: So this this became the most controversial one because uh this actually uh basil Hayden toast was uh released the same year as this one.
• 10:31
  SPEAKER_03: The brown rice, brown rice.
• 10:32
  SPEAKER_03: It was the brown rice bourbon that people had an issue with.
• 10:36
  SPEAKER_03: Because, like you questioned, is it a whiskey at that point or is it a bourbon?
• 10:40
  SPEAKER_03: Because it it's not popular, it's not a normal thing.
• 10:45
  SPEAKER_02: Yeah.
• 10:45
  SPEAKER_02: Do you think they would have had uh that kind of pushback if they kept their they kept it closer to the vest and just said this is what it is, it's a blend?
• 10:51
  SPEAKER_03: Without telling you that I don't think they would have no, it's the same reason why people had an issue with the with the basil aiden toast is the minute they found out there's brown rice in it, they're like, Oh, whoa, whoa, whoa, whoa, this isn't bourbon, this isn't this.
• 11:02
  SPEAKER_03: This is not this is not right.
• 11:03
  SPEAKER_02: There's nothing although people liked it.
• 11:05
  SPEAKER_02: Yeah, they went away against everything they thought.
• 11:07
  SPEAKER_02: Yeah, I feel like, yeah, it's frustrating to the standpoint of like we like to know what's in it because it's it's it's interesting to us, yeah, but we don't allow that to dictate, do there's like whether we like it or not.
• 11:17
  SPEAKER_02: See, there's that fine balance between how much you share, right?
• 11:21
  SPEAKER_02: It have you ever heard the um the story, you know, about the magician or whatever, who never so uh people always ask if you ever did a trick, card trick, whatever it is, what what do people ask?
• 11:34
  SPEAKER_02: How'd you do it?
• 11:35
  SPEAKER_02: And they won't leave you alone.
• 11:36
  SPEAKER_02: How'd you do it?
• 11:36
  SPEAKER_02: How'd you do it?
• 11:37
  SPEAKER_02: As soon as the magician reveals his It's no longer good, it's no longer good.
• 11:42
  SPEAKER_02: It ruins the entire illusion.
• 11:44
  SPEAKER_02: That's why, and people will not leave you alone until they find out how you did it.
• 11:48
  SPEAKER_02: Once they learn how you did it, they don't care anymore, they don't care anymore.
• 11:52
  SPEAKER_02: And that's the the biggest rule that that's a magician's rule, right?
• 11:55
  SPEAKER_02: Is not to reveal the trick or the secret.
• 11:59
  SPEAKER_02: You don't reveal it, and it's the same thing with this recipe.
• 12:01
  SPEAKER_02: We want transparency, and I get that.
• 12:03
  SPEAKER_02: Like, and trust me, I get that more than most people.
• 12:05
  SPEAKER_02: I really want transparency, but there's something to be said for like holding back some of the cards.
• 12:10
  SPEAKER_02: Yeah, we want transparency for every reason.
• 12:12
  SPEAKER_02: We're like, why?
• 12:13
  SPEAKER_02: What makes like what it's cute more of a curiosity?
• 12:16
  SPEAKER_02: We we love this.
• 12:16
  SPEAKER_02: What makes you need what's the flavor?
• 12:18
  SPEAKER_02: What's causing that flavor?
• 12:19
  SPEAKER_02: Yeah, what am I getting?
• 12:20
  SPEAKER_02: Like, we want to know the answers to why we like it or why we don't like it.
• 12:23
  SPEAKER_02: We don't really want to know, but yeah, we don't say we don't really want to know.
• 12:28
  SPEAKER_02: Like, do I really need to know that that was 18% rye?
• 12:31
  SPEAKER_02: And does it ruin the trick?
• 12:33
  SPEAKER_02: Does that make a difference to me?
• 12:34
  SPEAKER_02: Kind of does ruin the trick when you find out how they did it.
• 12:37
  SPEAKER_03: Well, I think you're also part of the issue with people having an issue with it is the same reason why people think bourbon is not truly bourbon unless it comes from Kentucky.
• 12:47
  SPEAKER_03: It's the misconception that in order to be bourbon, it has to be corn, rice, missing, and barley.
• 12:54
  SPEAKER_03: It has to be those things.
• 12:55
  SPEAKER_03: If it's a weed, it's a weeded whiskey, if it's a weeded, uh, high wheat.
• 12:58
  SPEAKER_03: You know, weeded is in there with a weeded whiskey.
• 13:01
  SPEAKER_03: Well, God forbid that we throw in a four-grain and now it's oats.
• 13:05
  SPEAKER_03: Like that.
• 13:05
  SPEAKER_03: Golly, come on.
• 13:07
  SPEAKER_03: Like that can't be a part of this.
• 13:08
  SPEAKER_02: A four a four a four-grain bourbon really throws people for a loop, right?
• 13:12
  SPEAKER_02: It's like just because it's the way it's been done forever, that like doesn't have to, you don't have to like it.
• 13:16
  SPEAKER_02: It's like your traditionalists in baseball.
• 13:18
  SPEAKER_02: The designated hitter.
• 13:19
  SPEAKER_02: Yeah, who it's like sacrilege.
• 13:21
  SPEAKER_02: I only I only drink bourbon.
• 13:23
  SPEAKER_02: That says whiskey.
• 13:24
  SPEAKER_02: That's a Frankenstein burr, that's a Frankenstein liquor.
• 13:27
  SPEAKER_02: And it's like, is it good?
• 13:29
  SPEAKER_02: Then why does it matter?
• 13:30
  SPEAKER_02: Yeah, why are you caring?
• 13:31
  SPEAKER_02: You know, like you shouldn't care about what's in it unless you're just more of a it should be more of a curiosity.
• 13:36
  SPEAKER_02: Guess what?
• 13:37
  SPEAKER_02: Pizza was invented in the U USA.
• 13:39
  SPEAKER_02: They ain't Italian.
• 13:40
  SPEAKER_02: I'm gonna go to Italy and I'm gonna get the best pizza in the world.
• 13:43
  SPEAKER_02: You probably will, but guess what?
• 13:45
  SPEAKER_02: How do they name how do they name pizza?
• 13:46
  SPEAKER_02: I was like, I don't know.
• 13:47
  SPEAKER_02: We have this leftover bread or leftover dough, we have this leftover pepperoni and some cheese and some marinara.
• 13:52
  SPEAKER_02: Let's throw it on together.
• 13:53
  SPEAKER_02: And you want a piece of this?
• 13:54
  SPEAKER_02: Yeah, I'm gonna go.
• 13:55
  SPEAKER_02: Oh, we'll call it that.
• 13:55
  SPEAKER_02: We'll call it pizza.
• 13:56
  SPEAKER_02: You're gonna get the best pizza in Italy because of the ingredients, not because it was invented there.
• 14:02
  SPEAKER_02: Right.
• 14:03
  SPEAKER_02: You want to go to the birthplace of pizza, go to New York.
• 14:06
  SPEAKER_02: Yeah, pizza there ain't pizza here.
• 14:08
  SPEAKER_02: No, you like pizza here, you're not gonna like their pizza.
• 14:10
  SPEAKER_02: But it's the same kind of an idea.
• 14:12
  SPEAKER_02: Like they think they know, oh, all Kentucky, or you know, all bourbon is made in Kentucky.
• 14:17
  SPEAKER_02: No, it's gotta be Kentucky.
• 14:18
  SPEAKER_02: No, yeah, it's the same like with the Jack Daniels stuff.
• 14:24
  SPEAKER_02: You drink that.
• 14:24
  SPEAKER_02: If I give you a glass of limestone water, regular water, would you be able to tell the difference?
• 14:28
  SPEAKER_02: I guarantee the uh the Tennessee whiskey thing.
• 14:32
  SPEAKER_02: It's like, well, we're bourbon, but we charcoal filter.
• 14:36
  SPEAKER_02: Okay, is it good?
• 14:38
  SPEAKER_02: No, all right.
• 14:38
  SPEAKER_02: Then I don't like Tennessee whiskey.
• 14:40
  SPEAKER_02: You know, it's like once you I feel like once you know, yeah, it's like going back to that magic.
• 14:44
  SPEAKER_02: Once you know the magic behind it, it's like, it is what it is.
• 14:48
  SPEAKER_02: Like it's charcoal filtering that does impart a different flavor, but that's a good, it's a variation.
• 14:55
  SPEAKER_02: Do I want it all the time?
• 14:56
  SPEAKER_02: No.
• 14:57
  SPEAKER_02: Do I want the other all the time?
• 14:58
  SPEAKER_02: No.
• 14:59
  SPEAKER_02: Like, I like the fact that I have to be, I can choose between something that's charcoal filtered and something that's not charcoal filtered.
• 15:05
  SPEAKER_02: And I like to know what's cold filtered or what's or cold, you know, what's not unfiltered.
• 15:09
  SPEAKER_02: Letting us know the process is fine, but like to be like, I hate this because they use brown rice.
• 15:16
  SPEAKER_02: It's like, who gives a crap?
• 15:18
  SPEAKER_02: We live in the gray, and unfortunately, the masses live in black and white.
• 15:21
  SPEAKER_02: If it's not this, I'm not drinking it.
• 15:23
  SPEAKER_02: Going back to pizza.
• 15:24
  SPEAKER_02: If you ate pizza and you're like, this is the best pizza I've ever had in my life.
• 15:27
  SPEAKER_02: We didn't use regular flour, we used almond flour.
• 15:30
  SPEAKER_02: Would you be like, This is the worst thing ever?
• 15:32
  SPEAKER_02: Barfing and throwing a fit.
• 15:34
  SPEAKER_02: This is I want it out of my system.
• 15:36
  SPEAKER_02: It's so gross.
• 15:37
  SPEAKER_02: Like, you enjoyed it.
• 15:37
  SPEAKER_02: You never buy this again.
• 15:39
  SPEAKER_02: So this was the best pizza ever, but now it's disgusting.
• 15:42
  SPEAKER_02: Guess what?
• 15:43
  SPEAKER_02: It was gluten-free.
• 15:45
  SPEAKER_02: You know what I mean?
• 15:46
  SPEAKER_02: Like, it's like, oh, dude, it's fucking pizza.
• 15:48
  SPEAKER_02: Get over.
• 15:49
  SPEAKER_02: Pizza, yeah.
• 15:49
  SPEAKER_02: That pizza was cauliflower crust.
• 15:51
  SPEAKER_02: Cauliflower.
• 15:52
  SPEAKER_02: I don't put vegetables on my pizza.
• 15:53
  SPEAKER_02: That reminds me of the best skit, in my opinion, that Chris Farley has ever done.
• 15:58
  SPEAKER_02: You ever seen this when he's he's like sitting in a fancy restaurant?
• 16:01
  SPEAKER_02: Chris Farley, you know, and he's like, and he's like, sir, your coffee.
• 16:05
  SPEAKER_02: Oh, thank you, thank you.
• 16:06
  SPEAKER_02: Then he takes it and he drinks it.
• 16:08
  SPEAKER_02: He goes, He goes, Sir, did you know you are drinking coffee crystals?
• 16:13
  SPEAKER_02: And he goes, Coffee crystals?
• 16:15
  SPEAKER_02: And he goes, Yes, is it decaf?
• 16:17
  SPEAKER_02: Coffee crystals.
• 16:18
  SPEAKER_02: He goes, Decaf, son of a bitch.
• 16:22
  SPEAKER_02: And he starts like breaking everything.
• 16:24
  SPEAKER_02: He starts like throwing the tape with me, you son of a bitch.
• 16:27
  SPEAKER_02: And he's like freaking out about it because it's like it's not what he expects.
• 16:31
  SPEAKER_02: I draw I draw the line at the calf and those in absolute fit about this.
• 16:35
  SPEAKER_02: Like, you can imagine Chris Farley, like a bull in a China shop, throwing an absolute fit.
• 16:40
  SPEAKER_02: He's like taking the guy by the throat and he's like throttling him.
• 16:43
  SPEAKER_02: It's like, yes, yes, I can totally relate to that.
• 16:46
  SPEAKER_02: You know what I mean?
• 16:47
  SPEAKER_02: I've been misled.
• 16:48
  SPEAKER_02: You misled me, but that's like the same idea.
• 16:51
  SPEAKER_02: I will venture into I will go into foreign territory when it comes to bourbon.
• 16:55
  SPEAKER_02: Don't mess with my coffee.
• 16:56
  SPEAKER_02: Yeah, I will say I don't want to drink decaf.
• 16:58
  SPEAKER_02: Don't you serve me decaf and tell me it's coffee, all right?
• 17:00
  SPEAKER_02: Decaf coffee crystals, it's not the same.
• 17:03
  SPEAKER_02: You son of a bitch.
• 17:06
  SPEAKER_02: You have to watch it.
• 17:07
  SPEAKER_02: It's it's literally, in my opinion, it's better than anything he's done.
• 17:11
  SPEAKER_02: Like, he's done a lot of funny things.
• 17:13
  SPEAKER_02: It's better than like living in a van down by the river.
• 17:16
  SPEAKER_02: In my opinion, it's better than all that.
• 17:17
  SPEAKER_02: Yeah.
• 17:18
  SPEAKER_02: My wife, uh, one time I was working a pretty difficult job.
• 17:21
  SPEAKER_02: I was a mechanic in a shop and summertime, it's a hundred degrees, sweating my butt off.
• 17:26
  SPEAKER_02: And it's just miserable, right?
• 17:28
  SPEAKER_02: I'm working all day.
• 17:29
  SPEAKER_02: She comes up on my lunch break, drops off, you know, some power or gatorade or whatever.
• 17:33
  SPEAKER_02: And she's like, Hey, I'm cooking tonight.
• 17:34
  SPEAKER_02: I'm like, awesome, what are you cooking?
• 17:35
  SPEAKER_02: She's like, I'm cooking Philly cheese sandwiches.
• 17:37
  SPEAKER_02: I'm like, let's go.
• 17:40
  SPEAKER_02: So by like by the end of my day, thinking about it for hours, right?
• 17:42
  SPEAKER_02: Oh, by the end of the day, I'm like, I'm ready to roll.
• 17:44
  SPEAKER_02: She's like, I got these mushrooms, like because I love mushrooms, like I like mushrooms on, yeah.
• 17:48
  SPEAKER_02: And she's um, like not baby bells, but the portobello mushrooms, yeah.
• 17:52
  SPEAKER_02: The baby bellas.
• 17:53
  SPEAKER_02: Yeah, she's like, I found these portobellos on sale.
• 17:55
  SPEAKER_02: Like, I'm gonna slice them up.
• 17:57
  SPEAKER_02: I'm like, oh, this is about to be awesome, right?
• 18:00
  SPEAKER_02: Get home from work.
• 18:01
  SPEAKER_02: She's got dinner ready.
• 18:02
  SPEAKER_02: I'm like, this is great.
• 18:04
  SPEAKER_02: Like, I'm dead tired, been working all day in the heat, and uh wash up and I go to take a bite of the bike, bite, take a bite of the sandwich.
• 18:12
  SPEAKER_02: And I'm like, I take a pause and I'm like, what the hell?
• 18:16
  SPEAKER_02: And I'm like, I'm looking at it and I look at her and I'm like, where's the meat?
• 18:21
  SPEAKER_02: She did Portobello, and she goes, The mushrooms are the meat.
• 18:26
  SPEAKER_02: No, no, no, I blacked out.
• 18:32
  SPEAKER_02: Like, when people talk about like seeing red, like I was enraged.
• 18:36
  SPEAKER_02: I've I don't think I've never been this mad at her.
• 18:38
  SPEAKER_02: She probably could have cheated on me and it would have been less of an offense to me.
• 18:41
  SPEAKER_02: Like, I lost my mind.
• 18:45
  SPEAKER_02: No meat.
• 18:46
  SPEAKER_02: I was like, how dare you?
• 18:48
  SPEAKER_02: She's like, it's a vegetarian meal.
• 18:51
  SPEAKER_02: Lost my mind.
• 18:52
  SPEAKER_02: I'm like, I'm going to McDonald's.
• 18:53
  SPEAKER_02: And I literally left the house.
• 18:55
  SPEAKER_02: I was so angry, I left.
• 18:56
  SPEAKER_02: And I came back like two hours later.
• 18:58
  SPEAKER_02: But I literally went to McDonald's and I ordered like a triple quarter pounder.
• 19:01
  SPEAKER_02: Yeah.
• 19:01
  SPEAKER_02: And I ate it in my car.
• 19:03
  SPEAKER_02: I'm like, I'm just eating nothing but meat.
• 19:05
  SPEAKER_02: Sir, what would you like today?
• 19:06
  SPEAKER_02: All the meat.
• 19:07
  SPEAKER_02: Bring me your meats.
• 19:08
  SPEAKER_02: All the meat.
• 19:09
  SPEAKER_02: And I'm like, I ate it in the car.
• 19:11
  SPEAKER_02: And she's like, I can't believe you didn't eat that.
• 19:12
  SPEAKER_02: It was so good.
• 19:13
  SPEAKER_02: I'm like, we are not done talking about this.
• 19:15
  SPEAKER_02: This is a problem.
• 19:16
  SPEAKER_02: I'm not speaking to you.
• 19:18
  SPEAKER_02: Philly cheese to this day.
• 19:20
  SPEAKER_02: This, I mean, we weren't caught in the case.
• 19:21
  SPEAKER_02: Oh, not a mushroom cheesesteak or mushroom steak or mushroom cheese.
• 19:26
  SPEAKER_02: I can't even say it.
• 19:26
  SPEAKER_02: Mushroom mushroom cheese sandwich.
• 19:29
  SPEAKER_02: Yeah.
• 19:29
  SPEAKER_02: So to this day, I'm like, what are you going to feed me a mushroom sandwich again?
• 19:32
  SPEAKER_02: Like to this day.
• 19:34
  SPEAKER_02: Like this is 15 almost 15 years ago now.
• 19:37
  SPEAKER_01: Yeah.
• 19:37
  SPEAKER_02: And I still hold it against her.
• 19:39
  SPEAKER_02: That is it's that's the biggest slight she's ever made against me, which is saying something for my wife.
• 19:44
  SPEAKER_02: I was just like, you don't realize where I find it.
• 19:47
  SPEAKER_02: If you had told me you were gonna make mushroom sandwiches for lunch or for dinner, that's okay.
• 19:52
  SPEAKER_02: Okay.
• 19:52
  SPEAKER_02: I'm not that excited.
• 19:53
  SPEAKER_02: It's gonna be all right.
• 19:54
  SPEAKER_02: But you tell me you're making Philly cheesesteaks, I'm eating a Philly cheese and then that that's not.
• 19:59
  SPEAKER_02: I was like, You told me you're making a Philly cheese.
• 20:01
  SPEAKER_02: It's like, no, I told you, I told you I was making a Philly cheese sandwich.
• 20:04
  SPEAKER_02: Oh, and I'm like that.
• 20:06
  SPEAKER_02: That's that's gonna be a bowl.
• 20:08
  SPEAKER_02: Yeah, that's a you're making me even madder right now.
• 20:12
  SPEAKER_02: Like that's like I I'm telling I'm gonna make a I'm gonna make a paycheck this week.
• 20:17
  SPEAKER_02: It was not that big.
• 20:18
  SPEAKER_02: Well, I told you I was making a paycheck.
• 20:20
  SPEAKER_02: That's what I would have done.
• 20:22
  SPEAKER_02: Like, I'm bringing the meat.
• 20:23
  SPEAKER_02: Yeah, I guess I guess I didn't bring home the bacon, I brought home the mushroom.
• 20:27
  SPEAKER_02: Yeah.
• 20:28
  SPEAKER_02: So now to this to this day, it's become a running joke, but like part of me is still upset about it.
• 20:34
  SPEAKER_02: And I can see why, you know that so so.
• 20:36
  SPEAKER_02: Yeah, you know, I guess I gotta people people maybe were more passionate about bourbon than we are.
• 20:40
  SPEAKER_02: Brown rice bourbon! How dare you!
• 20:42
  SPEAKER_01: Brown rice bourbon!
• 20:45
  SPEAKER_02: I like this bourbon.
• 20:46
  SPEAKER_02: How dare you put brown rice in it?
• 20:48
  SPEAKER_02: Anyway, all that to go back to little book.
• 20:52
  SPEAKER_02: Okay, let's talk about this.
• 20:54
  SPEAKER_02: Okay, ranked.
• 20:58
  SPEAKER_02: Ranked.
• 21:00
  SPEAKER_02: Here's what I'm gonna say.
• 21:01
  SPEAKER_02: This is my least favorite.
• 21:03
  SPEAKER_02: Really?
• 21:04
  SPEAKER_02: Yeah, this is my least favorite.
• 21:06
  SPEAKER_02: I like it.
• 21:06
  SPEAKER_02: It's good, it's great.
• 21:07
  SPEAKER_02: I don't know if I talked much about the flavor so far.
• 21:09
  SPEAKER_02: It's really the longest lasting flavor out of all of them that I've tried.
• 21:14
  SPEAKER_02: The four that we've done on the podcast, it's got a very long-lasting finish.
• 21:19
  SPEAKER_02: Very long, almost too long-lasting, because like it comes up way after you, like, I'm still experiencing this, and it's been a minute since I took a sip.
• 21:28
  SPEAKER_02: This is a glass that'll last you all night, all night.
• 21:31
  SPEAKER_02: To a degree where it's appear a little bit.
• 21:35
  SPEAKER_02: And it's not hot, no, in a sense of like, oh, that's got that's there's a lot of flavors there.
• 21:41
  SPEAKER_02: What what the flavors don't have is peaks.
• 21:45
  SPEAKER_02: There's a good flavor.
• 21:46
  SPEAKER_02: There's no peaks.
• 21:46
  SPEAKER_02: There's there's hills, there's mounds, but no flavors.
• 21:49
  SPEAKER_02: It's like if you took number one and you pro well proofed it up.
• 21:52
  SPEAKER_02: Ironically, it's not this, it's high probably higher proof than number one, or this is like as this is as flat as Missouri, dude.
• 21:58
  SPEAKER_02: Number one might be, yeah, yeah.
• 22:00
  SPEAKER_02: There there isn't a lot of depth to it.
• 22:02
  SPEAKER_02: It's good.
• 22:03
  SPEAKER_02: It's it's very it's it's traditional bourbon.
• 22:06
  SPEAKER_02: This is middle school flat.
• 22:07
  SPEAKER_02: This is not one I would pay over a hundred dollars for.
• 22:10
  SPEAKER_02: This is it's good, it's not bad.
• 22:11
  SPEAKER_02: It's my least favorite, and it's not I hate to say my least favorite because like this would crush a lot of other bourbons, but my least favorite out of these, it's still so good.
• 22:20
  SPEAKER_02: I'm not saying this is junk, this is great, but out of the four, for me, it goes two, one, three, four.
• 22:29
  SPEAKER_02: Oh, that's it.
• 22:31
  SPEAKER_02: That's I may I may flip three and four were very similar.
• 22:35
  SPEAKER_02: Then again, going back, I think three had more of the beam profile that I need to say that I'm a basil Hayden guy, I'm not a basil Hayden toast guy.
• 22:44
  SPEAKER_02: Never have been.
• 22:44
  SPEAKER_01: That's all right.
• 22:45
  SPEAKER_02: You know this.
• 22:46
  SPEAKER_02: I know, I know this, I know this.
• 22:47
  SPEAKER_02: It's not my thing.
• 22:48
  SPEAKER_02: Uh, never been never been my thing.
• 22:51
  SPEAKER_02: So that that being said, that being said, for me, this is very good.
• 22:57
  SPEAKER_02: It's the the bottom of the four.
• 22:59
  SPEAKER_02: So we we paired tobacco with this.
• 23:02
  SPEAKER_02: Do you think the tobacco may have played a role in that?
• 23:04
  SPEAKER_02: And like it could be.
• 23:05
  SPEAKER_02: This is definitely not paired well.
• 23:07
  SPEAKER_02: It doesn't pair well.
• 23:08
  SPEAKER_02: I've noticed this is not paired well.
• 23:09
  SPEAKER_02: So some of the other ones that we've paired have paired really, really well.
• 23:12
  SPEAKER_02: Three out of the four we paired well.
• 23:14
  SPEAKER_02: This one, I just didn't know what to do.
• 23:15
  SPEAKER_03: But granted, I didn't give you very much of it.
• 23:19
  SPEAKER_03: What would you after trying it?
• 23:20
  SPEAKER_03: What would you try to pair with anything?
• 23:22
  SPEAKER_02: Okay.
• 23:23
  SPEAKER_02: So after I tried this, let me take another sip.
• 23:27
  SPEAKER_02: Because I got all like English pipe pipe tobacco.
• 23:31
  SPEAKER_02: I think I wonder if that's actually working against it because the English is powerful flavor.
• 23:36
  SPEAKER_02: It's very I I I find it to be a little overpowering.
• 23:38
  SPEAKER_02: Yeah, it's muting this bourbon down.
• 23:40
  SPEAKER_02: And that's why, because because we when you're saying that to Nick, he's like, I don't I don't agree with you.
• 23:45
  SPEAKER_02: It gets you could tell just by his body language, he's like, there's no peaks.
• 23:49
  SPEAKER_02: Am I right or wrong about that?
• 23:51
  SPEAKER_02: Um, there are no it's very middle of the road as far as flavor goes.
• 23:57
  SPEAKER_02: Not like bad, but like there's no like boom, boom, boom, boom.
• 24:01
  SPEAKER_02: There's no there's no change in that profile.
• 24:04
  SPEAKER_02: It's not like number two, you come in and it's just was like ramped up.
• 24:08
  SPEAKER_02: It's not just mountain rainier as far as the pinks go.
• 24:11
  SPEAKER_02: It's maybe like rolling hills.
• 24:12
  SPEAKER_02: Most people look like rolling meadows.
• 24:14
  SPEAKER_03: Most people listening may not understand this.
• 24:17
  SPEAKER_03: There are a few that have had our journeyman pick.
• 24:20
  SPEAKER_03: This is barrel number three from our journeyman pick.
• 24:24
  SPEAKER_03: No undulations.
• 24:26
  SPEAKER_03: Not no undulations, just smaller.
• 24:30
  SPEAKER_03: Smaller.
• 24:30
  SPEAKER_03: Very much there were uh the the barrel number one, the one we picked, had a I mean high peaks.
• 24:34
  SPEAKER_03: Like a cup.
• 24:37
  SPEAKER_02: Yeah, barrel number one was like e cup.
• 24:40
  SPEAKER_03: Yeah, barrel.
• 24:41
  SPEAKER_03: I mean double e maybe.
• 24:42
  SPEAKER_03: There was a lot going on.
• 24:43
  SPEAKER_03: Barrel number two was like, I'm just your rye, I'm a normal everyday rye.
• 24:46
  SPEAKER_03: And barrel number three was like, This hits everyone without hitting anyone.
• 24:52
  SPEAKER_03: I'm a sugar-free Snickers bar.
• 24:55
  SPEAKER_02: Nobody likes what do you mean?
• 24:57
  SPEAKER_02: That's exactly what I'm getting at.
• 24:59
  SPEAKER_02: No one likes sugar-free anything.
• 25:01
  SPEAKER_02: I don't know, even diabetics don't like sugar-free.
• 25:04
  SPEAKER_02: Okay, this is still good.
• 25:06
  SPEAKER_03: Well, but if you think back to compare it to the other, I'm comparing it to the other one.
• 25:10
  SPEAKER_03: So that's our if you if you think back to the the barrel pick and everyone trying number one, going, This is wonderful, this is great.
• 25:19
  SPEAKER_03: Trying number two, they're like, I don't know.
• 25:21
  SPEAKER_02: I don't know, it's not much, yeah.
• 25:22
  SPEAKER_03: And then number three, they're like, Oh, but this one's this one's really good.
• 25:26
  SPEAKER_03: Number two kind of unanimously liked, but no one loved it, right?
• 25:30
  SPEAKER_03: And then we tried one and three again, and there was a few that were all for one, liked three, then had three again, and they're like, I I think I like three better, yeah.
• 25:41
  SPEAKER_03: And not because there was more undulations, not because there's more hills and valleys, but because it was friendlier, it was along the lines of anyone could pick this up and try it and go, I'm impressed.
• 25:54
  SPEAKER_03: This is I don't think anyone would dislike this bourbon.
• 25:56
  SPEAKER_03: Right.
• 25:57
  SPEAKER_03: This is a bit better than the normal offering, but they you said this was one of the ones that they didn't care for.
• 26:02
  SPEAKER_03: This is one of the more least likelihood.
• 26:04
  SPEAKER_02: So four again, again, for the four we've tried.
• 26:09
  SPEAKER_02: We're talking, I'm not comparing this to anything but little book, which I mean, it's I'm comparing Van Gogh to freaking D uh the Da Vinci.
• 26:19
  SPEAKER_02: You know what I mean?
• 26:19
  SPEAKER_02: Like Leonardo, like you're comparing like the best of the best.
• 26:23
  SPEAKER_02: Okay, it's compared to the other four.
• 26:26
  SPEAKER_02: This is ho hum.
• 26:28
  SPEAKER_02: This is very much like I'm just hanging out.
• 26:31
  SPEAKER_02: This is Mona Lisa, yeah.
• 26:33
  SPEAKER_02: To a starry night, to a starry home, yeah.
• 26:35
  SPEAKER_02: Not not that nothing to take away from, but Mona Lisa is just Mona Lisa, like it's just a it's good, just not wow.
• 26:43
  SPEAKER_02: Yeah, I'll tell you after trying this a few times and trying to figure out what it needs, and again, this would be not a compliment of but a bettering of this needs dark fired Kentucky, so it's missing, yes.
• 26:56
  SPEAKER_02: If I if we were smoking dark fired Kentucky, it would amplify this, and you'd be like, This is the best thing in the world because of the smoke and this.
• 27:06
  SPEAKER_02: This is missing those elements.
• 27:08
  SPEAKER_02: Dark fired Kentucky is your run of the mill, but it's heightened.
• 27:11
  SPEAKER_02: Oh, heightened.
• 27:12
  SPEAKER_02: Whereas this is so much like Dark Fired Kentucky adds so much barbecue flavor.
• 27:17
  SPEAKER_02: We're smoking in English, dark English Margate, correct?
• 27:20
  SPEAKER_02: Margate, yeah.
• 27:21
  SPEAKER_02: Yeah, so Margate is very, very rich English, got a lot of flavor.
• 27:24
  SPEAKER_02: There's a lot.
• 27:25
  SPEAKER_02: And I feel like what that's what it's doing is this is such a full tobacco that the that the little book is actually kind of even more thin.
• 27:35
  SPEAKER_02: It feels dull.
• 27:36
  SPEAKER_02: It means it's more thin.
• 27:37
  SPEAKER_02: Yeah, because it's like really kind of like not filling in the gaps, it's kind of like falling through the gaps.
• 27:44
  SPEAKER_02: Whereas, like, I think a Kentucky, a dark-fired Kentucky blend, what it would do is it without being overpowering, it gives you the missing flavors that this is lacking.
• 27:54
  SPEAKER_02: I think it would actually go well with this, but I think this on its own is just not it's missing, it's missing something, in my opinion.
• 28:04
  SPEAKER_02: All that to be said, this is still really, really, really good.
• 28:07
  SPEAKER_02: I mean comparing it to the other.
• 28:09
  SPEAKER_02: Comparing it with tobacco, it may have a little more.
• 28:12
  SPEAKER_02: Oh, yeah, I think it would be a weird experience.
• 28:13
  SPEAKER_02: I think the fact that we're smoking such a strong English, it's it's lacking.
• 28:17
  unknown: I totally agree.
• 28:18
  SPEAKER_02: But uh a dark-fired Kentucky would would not be this potent, but it would it would be full flavored in other ways, yeah.
• 28:28
  SPEAKER_02: And I think it would compliment singular flavor.
• 28:30
  SPEAKER_02: Yeah, now trying this, I that's what it's that's what it needs, dude.
• 28:33
  SPEAKER_02: If we smoked dark-fired Kentucky right now, that beef jerky, that yeah, I think that would be that meatiness, dude.
• 28:40
  SPEAKER_02: It would it would amplify, it would, it would shore up the supports on this, and it would be good, it would be very good.
• 28:47
  SPEAKER_02: But that said, I I think even if we were doing that, I would still put this lat did last.
• 28:52
  SPEAKER_02: I think it's close, close in with with three.
• 28:55
  SPEAKER_02: It's nowhere close to two.
• 28:57
  SPEAKER_02: Two was my favorite.
• 28:57
  SPEAKER_02: Two is the absolute best.
• 28:59
  SPEAKER_02: Two, one.
• 29:00
  SPEAKER_02: Like, I would if I was like, if I was leaving here, I'm like, I'm gonna go try to find one of these bottles.
• 29:04
  SPEAKER_02: Two is miles ahead of everything else.
• 29:07
  SPEAKER_02: For me, two is so good, just so unique, it was so different.
• 29:11
  SPEAKER_02: I like this though, but was this the most expensive?
• 29:14
  SPEAKER_02: I got this before, or was this did they stop around 120?
• 29:18
  SPEAKER_02: Because the last one was around 120, what 190.
• 29:20
  SPEAKER_02: 125.
• 29:21
  SPEAKER_01: Yeah, okay.
• 29:22
  SPEAKER_02: So, yeah, they're just inching held, just inch in inflation, if you will.
• 29:26
  SPEAKER_02: It's not bad.
• 29:26
  SPEAKER_02: For me, this is an 80 dollar burner.
• 29:28
  SPEAKER_02: You're putting up imagine buying the five or the four best steaks in Ohio.
• 29:34
  SPEAKER_02: You always go to stakes, and you're ranking in your ranking them.
• 29:37
  SPEAKER_02: If you whoever's dead last in that race is not the bet the worst steak, you know what I mean?
• 29:42
  SPEAKER_02: Like, it's the worst steak out of the four.
• 29:44
  SPEAKER_02: Is it the worst steak in Ohio?
• 29:46
  SPEAKER_02: Not by a long shot.
• 29:47
  SPEAKER_02: I'm comparing let me get the four wagyu stakes from different companies and compare them, but let me get still wagyu.
• 29:54
  SPEAKER_02: Let me get the four prettiest girls in Ohio.
• 29:57
  SPEAKER_02: She's the number four.
• 29:58
  SPEAKER_02: Does that mean she's the ugliest girl on?
• 30:00
  SPEAKER_02: No, not by a long shot.
• 30:03
  SPEAKER_02: She's the not the best looking out of these four.
• 30:05
  SPEAKER_02: You know, that's what Bookers is.
• 30:07
  SPEAKER_02: So when you put it when you're when you're kind of limiting your gauge, this is the lowest for me.
• 30:12
  SPEAKER_02: This is the lowest on the gauge.
• 30:13
  SPEAKER_02: That doesn't mean it's crap, it's just not the best out of the four.
• 30:17
  SPEAKER_03: I respect the fact that you said that because I was thinking one of the reasons I love all these different iterations is I like bookers.
• 30:27
  SPEAKER_03: Bookers is bookers is bookers.
• 30:29
  SPEAKER_03: Yeah, give me a different bookers, and I'll look at you and be like, this is bookers.
• 30:33
  SPEAKER_03: Yeah, is there might there be a slight change when you talk about side by side?
• 30:37
  SPEAKER_02: You might find a difference.
• 30:38
  SPEAKER_02: Well, like a slight change.
• 30:40
  SPEAKER_02: Like it's a single difference between one single barrel, one blankets and enough at that point.
• 30:44
  SPEAKER_02: The difference between one blanket and another, it's a single barrel, but they're all bookers.
• 30:48
  SPEAKER_02: Right for me, I think one, three, and four, you're kind of splitting hairs.
• 30:52
  SPEAKER_02: For the two is a difference.
• 30:55
  SPEAKER_03: That's the that's the that's the fun part for me, is like I can grab any bottles of any bottle of bookers and taste and be like, I know I'm drinking bookers.
• 31:03
  SPEAKER_03: I know without a doubt I'm drinking bookers.
• 31:06
  SPEAKER_03: Give it to me blind.
• 31:07
  SPEAKER_03: I know I'm drinking bookers.
• 31:08
  SPEAKER_03: You give any one of the one through four for little book blind, and I'll look at you and go, it's it's really good, but I I honestly I'm not sure.
• 31:18
  SPEAKER_03: Except for I don't know, I don't know.
• 31:20
  SPEAKER_03: Except for three.
• 31:21
  SPEAKER_02: Three, I would be like three is bookers all that you just gave me bookers, just give me a really good booker.
• 31:25
  SPEAKER_03: Actually, I gave you bookers junior.
• 31:27
  SPEAKER_03: Right.
• 31:27
  SPEAKER_03: Three, I would say, like, this is beam, this is booker.
• 31:30
  SPEAKER_03: This has to be a beam product.
• 31:31
  SPEAKER_03: Everyone else, I'm like, I I don't know that I could tell you where it's from.
• 31:34
  SPEAKER_03: I don't know that I could tell you what it is.
• 31:37
  SPEAKER_02: With the caveat being, I will say this one we're drinking right now, Booker's or uh little book number four, is clearly on in the same vein as toasted, like basil Hayden toast.
• 31:48
  SPEAKER_02: Yes, and it's because of that brown rice.
• 31:51
  SPEAKER_02: Yes, I would agree.
• 31:53
  SPEAKER_02: You can pick that out, and maybe I'm biased because I'm not a huge fan of that.
• 31:58
  SPEAKER_02: The brown rice gives off a unique.
• 32:00
  SPEAKER_02: I'm not I've never been a huge fan.
• 32:01
  SPEAKER_02: It doesn't mean I hate it.
• 32:02
  SPEAKER_02: I do like it.
• 32:03
  SPEAKER_02: It's just I'm not a huge fan of it.
• 32:05
  SPEAKER_02: And I think it's one of those flavors that goes ping, ping, ping, ping, ping when I drink it.
• 32:10
  SPEAKER_02: Or some people don't get that.
• 32:11
  SPEAKER_02: But for me, like when I drink that, it is a it is one of those flavors.
• 32:16
  SPEAKER_02: It's like a different spice that goes like ding, like I you're getting this, you're getting this.
• 32:20
  SPEAKER_02: And I can pull it out and I go, okay, it's not my favorite.
• 32:24
  SPEAKER_03: So the the whole reason I bring that up is you add you you bring up the idea of give me the five best steaks within uh you know, Columbus, five best steaks within the world, yeah, and let me rank them.
• 32:35
  SPEAKER_03: Even the lowest one's gonna be the best.
• 32:37
  SPEAKER_03: Yeah, you give me all of these.
• 32:39
  SPEAKER_02: People, the lowest ones, the best they've ever had in the in the world.
• 32:42
  SPEAKER_03: You give all four of these little books and go rank them, and they're like, Oh, that one's the the least favorite.
• 32:48
  SPEAKER_03: And people will be like, Oh man, that sounds terrible.
• 32:50
  SPEAKER_02: Everybody's gotta come in last.
• 32:51
  SPEAKER_03: I look at this and I go, I don't want to rate.
• 32:54
  SPEAKER_03: Name one other company, distillery, that has made four different iterations by the same person that would match this or come close to this.
• 33:05
  SPEAKER_02: It's like comparing like carats of gold.
• 33:07
  SPEAKER_02: Like, can you tell the difference between 24 and 18?
• 33:10
  SPEAKER_02: The top the top hundred whiskeys in the world, number 100 is not junk.
• 33:16
  SPEAKER_02: Because how many whiskeys are out there?
• 33:19
  SPEAKER_02: Talking about the top hundred in the world, like yeah, it's like number two a 99 reading.
• 33:26
  SPEAKER_02: Right, this would be a 97.87.
• 33:30
  SPEAKER_02: You know, it's like okay.
• 33:32
  SPEAKER_02: Is that really a bad whiskey?
• 33:34
  SPEAKER_02: No, it's still a great whiskey, great whiskey, but just relatively speaking, I think it's I would agree.
• 33:40
  SPEAKER_02: Yeah, it but it just sounds bad when you say it's my least favorite least favorite out of the four.
• 33:44
  SPEAKER_02: Least favorite out of the most um some of the most amazing.
• 33:47
  SPEAKER_02: I'll put this in my top 30 bourbons of every year.
• 33:50
  SPEAKER_02: Like, like this is little book.
• 33:51
  SPEAKER_02: We're talking about little book.
• 33:52
  SPEAKER_02: It's the least it's the least good out of the one of the best series ever, you know what I mean?
• 33:58
  SPEAKER_02: It's like I don't know, I don't know.
• 33:59
  SPEAKER_02: You could do it with movies too.
• 34:01
  SPEAKER_02: Like, this is the least good movie out of like these.
• 34:04
  SPEAKER_02: It's like people would freak out about that.
• 34:06
  SPEAKER_02: It's like, but out of these, like Rocky versus Rambo, you know, like somebody's gotta be last, okay?
• 34:12
  SPEAKER_02: I like Rocky, well, I like Rainbow.
• 34:14
  SPEAKER_02: Neither one of you is wrong.
• 34:15
  SPEAKER_02: They're both awesome, they're both great.
• 34:16
  SPEAKER_02: Yeah.
• 34:17
  SPEAKER_03: Let's go to the opposite extreme.
• 34:19
  SPEAKER_03: Let's go to Buffalo Trace.
• 34:21
  SPEAKER_03: Let's go to the BTEC.
• 34:22
  SPEAKER_03: Every year they release, they may taste a little different.
• 34:25
  SPEAKER_03: They're the same age, they're the same papies, they're the same recipe.
• 34:29
  SPEAKER_03: You got people that go after the hunt after those.
• 34:32
  SPEAKER_03: Those are my things.
• 34:33
  SPEAKER_03: I have to get lot B.
• 34:35
  SPEAKER_03: You know what I mean?
• 34:36
  SPEAKER_03: I have to get the 12, you know, I have to get this, I have to get that.
• 34:38
  SPEAKER_03: That's the thing I go after.
• 34:40
  SPEAKER_03: What if this was in there?
• 34:42
  SPEAKER_03: Would would it be popular?
• 34:43
  SPEAKER_03: Oh, absolutely.
• 34:44
  SPEAKER_03: Would it again?
• 34:45
  SPEAKER_03: I'm saying when I say this, not this chapter, but different iterations.
• 34:52
  SPEAKER_02: I think so.
• 34:53
  SPEAKER_02: I think I think when you're again, when you're talking about okay, so here's the thing.
• 34:58
  SPEAKER_02: If you're talking about a specific artist or an author or a musician, it doesn't matter.
• 35:04
  SPEAKER_02: And you're talking about their greatest work of all time, sometimes the most highly valued piece of work, whether it's a song or painting or a book, is the most unique version of all their work compiled.
• 35:17
  SPEAKER_02: Get what I'm saying?
• 35:18
  SPEAKER_02: Like Da Vinci did this, this, this, and this, but this is the one that's unlike anything he had ever done.
• 35:26
  SPEAKER_02: And I and it's so amazing.
• 35:29
  SPEAKER_02: Why it what makes it amazing?
• 35:30
  SPEAKER_02: Because it's amazing, or because it's the most unique version of everything he did.
• 35:35
  SPEAKER_02: That's what everything he did was everything touched his hole.
• 35:38
  SPEAKER_02: But this so you value it.
• 35:39
  SPEAKER_02: Same thing with the Beatles.
• 35:40
  SPEAKER_02: You could pull out without the Beatles, you could pull that out with authors, you can pull that.
• 35:44
  SPEAKER_02: It's unlike anything else he did, and a lifetime of excellence.
• 35:50
  SPEAKER_02: It makes it it's it's it's a contender.
• 35:53
  SPEAKER_02: I'm not saying it's the best, but it's a contender for sure.
• 35:55
  SPEAKER_03: You know, again, I'm not saying chapter four, I'm saying all a little book.
• 35:59
  SPEAKER_03: The idea that every year's ever-changing, with that in mind, how do you know which one is the best?
• 36:05
  SPEAKER_03: You try them all and you say and it's subjective.
• 36:08
  SPEAKER_02: It's subjective, it's subjective.
• 36:10
  SPEAKER_02: So you do it on ratings, you get 10 people in a room that know what they're talking about.
• 36:14
  SPEAKER_02: You let them try them, and then you take the aggregate of those guys.
• 36:19
  SPEAKER_02: Like some people say it's five, some people say it's six.
• 36:21
  SPEAKER_02: Well, more people said it was five, so five is what it is.
• 36:24
  SPEAKER_02: Well, I'm sure there's some listeners too that are like, Oh, you guys are completely wrong.
• 36:26
  SPEAKER_02: For absolutely, like it's subjective, it's so subjective.
• 36:31
  SPEAKER_02: You have to take the majority out of a lot.
• 36:33
  SPEAKER_02: But I think what he's saying is like, could this stand?
• 36:35
  SPEAKER_02: I like the could this stand on its own.
• 36:38
  SPEAKER_02: Personally, we we've we obviously we're gonna hash this again.
• 36:41
  SPEAKER_02: Is like, we like unique, we like different, we like change, we we enjoy that difference, the differences in our bourbons and our whiskies.
• 36:48
  SPEAKER_02: And I think if you put this, if this was a BTAC lineup, right?
• 36:51
  SPEAKER_02: If this was one of the one of that whatever, five or seven bottles they offer once a year, because this is so different every year, I would gravitate towards it versus a stag, which because stag, you yeah, because it's different every year, but it also lends itself to disappointment, right?
• 37:08
  SPEAKER_02: What I would say is you don't know what you're gonna get.
• 37:11
  SPEAKER_02: You're like safe where sometimes quantity over quality is not a good thing.
• 37:16
  SPEAKER_02: So if if let's pretend we're living a world where we're buff where um Jim Beam said we're gonna do one bottle, it's called Little Book, and this was it.
• 37:29
  SPEAKER_02: Yeah, this would be amazing because it's so they have one, yeah.
• 37:34
  SPEAKER_02: Now you have different iterations, okay, or you have eight, and which one's the best in the four?
• 37:40
  SPEAKER_02: Which one's the best in the eight?
• 37:42
  SPEAKER_02: All of a sudden, is this the best?
• 37:44
  SPEAKER_02: Where and that's where so I think that the little book series, if you were going back to kind of what Nick was saying, is like I think what he's getting to is not just number four, but like like little book as a whole.
• 37:54
  SPEAKER_02: Like, if the little book chapters, if you put these like this was 21, 21, this is 2022, whatever 2017, 2018, um, with the B tax, right?
• 38:03
  SPEAKER_02: Could it hold its own?
• 38:04
  SPEAKER_02: Absolutely.
• 38:05
  SPEAKER_02: However, when you're appealing to the mass saying Buffalo Trace is like like Jim Beam, they're not, they're completely different.
• 38:11
  SPEAKER_02: So this would really stand out in Buffalo Trace because Jim Beam is so different.
• 38:15
  SPEAKER_03: And I'm not asking, could it hold its own, but would it be sought after?
• 38:20
  unknown: Yeah.
• 38:20
  SPEAKER_02: I think so.
• 38:21
  SPEAKER_02: I mean, I think I think again, well, I think what we're doing is we are we're comparing nuts to bolts.
• 38:26
  SPEAKER_02: Yes, that's exactly what I was about to say.
• 38:27
  SPEAKER_02: We are comparing like like you are saying like this is better because it has three more threads than that one, right?
• 38:34
  SPEAKER_02: Right.
• 38:35
  SPEAKER_02: This is better because of this one scene than this one, you know.
• 38:39
  SPEAKER_02: This is better because they added harps, you know what I mean?
• 38:42
  SPEAKER_02: Like, we we we are really we we are really like we are really picking this apart, and why?
• 38:48
  SPEAKER_02: Because we've had four to choose from.
• 38:51
  SPEAKER_02: If you had brought one bottle being this one, onto the podcast and you we tried it, this would be we'd be singing its praises.
• 38:58
  SPEAKER_02: Right.
• 38:58
  SPEAKER_02: I'm still singing its praises, but when you compare it to the other three we've had, I'm gonna line it up.
• 39:04
  SPEAKER_02: This being the worst, in my opinion.
• 39:06
  SPEAKER_02: That sounds fake as a collection.
• 39:08
  SPEAKER_02: If you like, if you like very if you want something that's consistently the same every single time, BTAC is where you would go, right?
• 39:15
  SPEAKER_02: Your stag 2021 and 2024 are gonna taste very similar, and pallets are subjective, you know.
• 39:21
  SPEAKER_02: And it and it yeah, there's a good subtlety in this, you might like one more than another, but overall the the profile stays the same.
• 39:28
  SPEAKER_02: Little book is that's not been the experience of little book.
• 39:31
  SPEAKER_02: You've been we've been all over.
• 39:33
  SPEAKER_02: The other thing is like in two years ago, maybe I would have said this was number one, and two years from now, I might say this is the worst thing I've ever had.
• 39:41
  SPEAKER_02: Like it tastes very and change.
• 39:43
  SPEAKER_02: People could be listening to this and be like, I've had little book chapter four.
• 39:46
  SPEAKER_02: You're a complete freaking idiot.
• 39:48
  SPEAKER_02: In your opinion, I am, and maybe in your mind, I am because your reality is this is the best.
• 39:55
  SPEAKER_02: Well, we all experience a little different.
• 39:57
  SPEAKER_02: Give it a couple years and try it again.
• 39:58
  SPEAKER_02: You might change your mind.
• 39:59
  SPEAKER_02: How many times have you read a flavor profile in a bottle after you drank it?
• 40:02
  SPEAKER_02: You're like, not in point.
• 40:03
  SPEAKER_02: What we're not saying is any of those flavors, we're not saying is this is junk, and what we're not saying is it's not worth the money.
• 40:09
  SPEAKER_02: It's just out of the four, this is my least favorite, in my opinion.
• 40:12
  SPEAKER_03: I say all this to to semi-prove a point that beam is my favorite and will forever be the top dog when it comes to whiskey.
• 40:22
  SPEAKER_03: Because so this guy was released the same year that he was named the eighth generation, I think it's eighth master distiller.
• 40:32
  SPEAKER_02: Yeah, yeah.
• 40:33
  SPEAKER_03: And that he did uh Basil Hayden Toast.
• 40:36
  SPEAKER_03: The following year he did Basil Hayden Red Wine Cast Finish.
• 40:40
  SPEAKER_03: Following year he did the Basil Hayden Subtle Smoke.
• 40:45
  SPEAKER_03: We're talking about a brand, uh, a whole family generational distillery that they put their grandson and son through the entire start-to-finish of the rigorous of the distillery.
• 40:58
  SPEAKER_03: You have to learn everything.
• 41:00
  SPEAKER_03: If you want to be a part of this, you have to learn everything, which we looked at at the beginning and said, Man, that helps prove a point.
• 41:05
  SPEAKER_03: Like, you want to be in it not for the money, it's a passion.
• 41:08
  SPEAKER_03: Show us, prove it, show it, prove it.
• 41:10
  SPEAKER_03: Now I look at it and go, there is not a single distillery out there, top brand distillery, that has this that has gone from start to finish of bottom shelf to top to like bottom ranking to top ranking employee, to then going, I want to learn how to blend, so I'm going to Canada to figure out how they do it.
• 41:29
  SPEAKER_03: To then coming back and going, I want to blend American and Canadian.
• 41:34
  SPEAKER_03: Now I want to honor my grandfather.
• 41:36
  SPEAKER_03: Now I want to figure out how to do it with my dad.
• 41:38
  SPEAKER_03: To then going, I'm now ownership of like I have to figure this out.
• 41:42
  SPEAKER_03: I I'm I'm named the next generation.
• 41:45
  SPEAKER_03: So okay, let's not change what we have.
• 41:49
  SPEAKER_03: Let's tweak it.
• 41:50
  SPEAKER_03: Let's just figure out how to tweak it enough for people to go, like Chris, I don't, I don't know.
• 41:56
  SPEAKER_03: Like it and it's good, but this is the best.
• 41:59
  SPEAKER_03: Like it's good, but I don't know.
• 42:00
  SPEAKER_02: In other words, next year you're like, oh, by the way, and then Chris is like, oh, this is the best thing I've ever had.
• 42:04
  SPEAKER_02: And the people are like, oh, it's pretty great, right?
• 42:06
  SPEAKER_02: Right.
• 42:06
  SPEAKER_02: It's different.
• 42:07
  SPEAKER_02: Right.
• 42:07
  SPEAKER_02: Variety is a spice of life.
• 42:09
  SPEAKER_02: The fact that we're only halfway through the series and we're having this conversation.
• 42:13
  SPEAKER_02: Does that mean Jim Beam is the best?
• 42:16
  SPEAKER_02: I don't know.
• 42:16
  SPEAKER_02: I'm gonna say, but I would I want to lean towards like who else could we be having this conversation about?
• 42:23
  SPEAKER_02: I can't think of anybody.
• 42:24
  SPEAKER_02: Does that mean they're the best?
• 42:26
  SPEAKER_02: It could it would factor in.
• 42:28
  SPEAKER_02: It would factor in, right?
• 42:30
  SPEAKER_02: Like, coupled with everything else we've talked about.
• 42:32
  SPEAKER_02: It's a hard argument to against for sure.
• 42:34
  SPEAKER_02: We're halfway through a series that we haven't even finished.
• 42:37
  SPEAKER_02: Just a part of this company, just a small part of this company, we're having these conversations.
• 42:41
  SPEAKER_02: We're like, this is our least favorite bottle, but but here's the argument for why it's the better than any pretty much anything else you've ever drank.
• 42:46
  SPEAKER_02: What other company could we even have about the number four out of the eight is our least favorite?
• 42:52
  SPEAKER_02: What other brand out there could could we even say that about?
• 42:55
  SPEAKER_02: I can't think of one because everything else is kind of stays the same.
• 42:59
  SPEAKER_02: Everyone else is like a brand that's we're not gonna take risks.
• 43:01
  SPEAKER_02: Do eight freaking different things, you know.
• 43:04
  SPEAKER_02: It's like when they do that, it's not a risk-taking thing.
• 43:06
  SPEAKER_02: It's like, oh, this year's batch is a little different, but it has that same profile.
• 43:11
  SPEAKER_02: And you know, in a lot of distilleries, that's what they hang their hat on, is like living on the edge.
• 43:14
  SPEAKER_02: You get 2022, you know it's gonna taste just like 2021 or very, very similar, like bookers, a little, and there's subtle, and then people are like, and there's some people that are like, I like 2021 better than 2019.
• 43:25
  SPEAKER_02: I just do now.
• 43:26
  SPEAKER_02: What do I do like just different recipes like this thing is opening themselves up to people saying like F this bottle, right?
• 43:34
  SPEAKER_02: Yeah, I mean, that's a risk that they're taking.
• 43:37
  SPEAKER_02: This is no batch two.
• 43:38
  SPEAKER_02: Why are they willing to take that risk?
• 43:39
  SPEAKER_02: Because they know that they stand behind their products.
• 43:42
  SPEAKER_02: That says something, dude.
• 43:43
  SPEAKER_02: That's something there's some there's a lot to it, like from heritage and everything else, right?
• 43:47
  SPEAKER_03: Let me ask you this out of the four that we've had today or had on this halfway through the series, as you keep saying, Chris, which one has been the most unique?
• 43:56
  SPEAKER_03: Hands down, hands down.
• 43:57
  SPEAKER_02: We don't think about it, but that's not that's a no brain.
• 44:00
  SPEAKER_02: No brainer.
• 44:00
  SPEAKER_02: No brainer.
• 44:01
  SPEAKER_02: Two's been my favorite.
• 44:02
  SPEAKER_02: It's been the most unique.
• 44:03
  SPEAKER_02: Why has it been the most unique for you?
• 44:06
  SPEAKER_02: The other three, yeah, right.
• 44:07
  SPEAKER_02: I'm like, I'm thinking like four.
• 44:11
  SPEAKER_02: I'm gonna go back to number two when we're done.
• 44:13
  SPEAKER_02: That's very ordered.
• 44:15
  SPEAKER_02: I'm going back to number two.
• 44:16
  SPEAKER_02: Exactly.
• 44:16
  SPEAKER_02: Sometimes you gotta go back to go forward.
• 44:18
  SPEAKER_02: Yeah, yeah, yeah.
• 44:19
  SPEAKER_02: And like this, just remind me of why I like you so much.
• 44:22
  SPEAKER_02: And maybe I will be disappointed, but I doubt it.
• 44:24
  SPEAKER_02: But I probably won't be.
• 44:25
  SPEAKER_02: Yeah, probably not.
• 44:26
  SPEAKER_02: No, just number two was just it was just so much different.
• 44:29
  SPEAKER_02: Like it was very much like the it was an experience.
• 44:32
  SPEAKER_02: Very unique.
• 44:33
  SPEAKER_02: One, three, four were very much bourbon.
• 44:36
  SPEAKER_02: It was unique for little book.
• 44:38
  SPEAKER_02: For me, not not to say bad bourbon, not to no they were just they were kind of like your they were just bourbon, like they were very good bourbon, but they were just that.
• 44:46
  SPEAKER_02: Like they're different than it's like number two was like you take the bourbon you like, and now we get a store pick of it.
• 44:53
  SPEAKER_02: It was you know it was unique for little book, it was unique for bookers, it was unique for Jim Beam, and it's unique for other bourbons.
• 45:00
  SPEAKER_02: Like that's uh saying something, it stands out in the crowd in a good way, yeah.
• 45:05
  SPEAKER_03: So if we talk about bourbon, right?
• 45:07
  SPEAKER_03: So chapter two was definitely not bourbon, it was had bourbon in it, but it was more of a whiskey kind of flavor.
• 45:14
  SPEAKER_02: But was it I I can't remember, was that actually qualified as a bourbon?
• 45:19
  SPEAKER_02: No, no, no, no, because I had Canadian.
• 45:21
  SPEAKER_02: Too much Canadian, yeah.
• 45:22
  SPEAKER_03: I mean it had Canadian in it, and it was chapter one was a whiskey, chapter two was a whiskey.
• 45:27
  SPEAKER_03: Like whiskey's whiskey.
• 45:28
  SPEAKER_03: I've got over the whole bourbon thing.
• 45:30
  SPEAKER_03: But but I but when I look at flavor, I don't care what you call it.
• 45:33
  SPEAKER_03: If it tastes good, it's good.
• 45:34
  SPEAKER_03: Uh chapter two spirits too.
• 45:36
  SPEAKER_03: Chapter two was a good blend of flavor.
• 45:39
  SPEAKER_03: Chapter four was unique in flavor.
• 45:43
  SPEAKER_03: And I think chapter four, uh it's the same thing that Chris doesn't like about chapter four that I label as unique and I like.
• 45:50
  SPEAKER_03: It's that uh everyone everyone can do uh Canadian.
• 45:54
  SPEAKER_03: Anyone can do Canadian, go get you know, get Crown Royal.
• 45:58
  SPEAKER_03: Everyone loves Crown Royal, it's everywhere.
• 46:00
  SPEAKER_03: Most popular selling thing in the in the US.
• 46:03
  SPEAKER_03: Give me give me a brown rice bourbon that's on the shelves everywhere, and I might change my argument.
• 46:09
  SPEAKER_02: I like it.
• 46:11
  SPEAKER_02: I just don't there's I will say I'm already at a disadvantage because I don't like it as much as others, right?
• 46:16
  SPEAKER_02: And but that's why I say it's unique.
• 46:20
  SPEAKER_02: People don't like that stuff, right?
• 46:21
  SPEAKER_02: I love it, dude.
• 46:22
  SPEAKER_02: I like it, but again, it's so subjective.
• 46:25
  SPEAKER_02: So, like people might be listening to this being like, I disagree.
• 46:28
  SPEAKER_02: Um basil Hayden toast is amazing.
• 46:31
  SPEAKER_02: For you, it is, it's great, yeah.
• 46:33
  SPEAKER_02: And I do like it, but I've gone through way more bottles of other stuff than I have through basil Hayden Toast.
• 46:38
  SPEAKER_02: I still have my original basil basil Hayden toast because honestly, I mean if I had four, if I had all four of these bottles on the shelf, I would not reach for four.
• 46:47
  SPEAKER_02: Really?
• 46:47
  SPEAKER_02: Would not reach for four nearly as well.
• 46:49
  SPEAKER_02: It would be the last one that would be drunk, and it would probably still be three-quarters full by the other.
• 46:54
  SPEAKER_02: Well, one, two, and three are gone.
• 46:55
  SPEAKER_02: Yeah, two's gone.
• 46:56
  SPEAKER_02: Let's kill four.
• 46:57
  SPEAKER_03: One's gone, three's gone, four is gone.
• 47:00
  SPEAKER_03: One, two, and four.
• 47:00
  SPEAKER_03: I got it at the same time.
• 47:01
  SPEAKER_03: Well, one and two right now are about the same.
• 47:04
  SPEAKER_03: Four is four is not.
• 47:06
  SPEAKER_02: But the fact that we're talking about so if we were talking about bookers 2016, 2017, 2018, 2019, we would not be talking about this right now because they're all so they're they're unique, they're different, they do vary, but they're so similar, subtle various like these are like night and day variants.
• 47:25
  SPEAKER_02: You might as well drink them all at the same level, they're pretty much the same thing.
• 47:29
  SPEAKER_02: You can blend them all together and not tell them.
• 47:30
  SPEAKER_02: I've had a lot of bookers and like they vary some, but not again, this much.
• 47:35
  SPEAKER_03: Name another company that you can grab the same bottlings, right?
• 47:40
  SPEAKER_03: So uh you mentioned some people go for 2017, 2018 for the BTAC, and you know, I go for 2020.
• 47:46
  SPEAKER_03: Name another company that you guys could think of that you would go, I'm in the mood for subtle, sweet with a little bit of rye, maybe Canadian.
• 47:55
  SPEAKER_03: I'm gonna grab a little book chapter two.
• 47:58
  SPEAKER_03: I'm feeling this fits little book chapter four.
• 48:02
  SPEAKER_03: You know, like name another company.
• 48:03
  SPEAKER_03: Like, I have this flavor in mind or this profile in mind, and this is what I want.
• 48:07
  SPEAKER_02: So annoying.
• 48:08
  SPEAKER_02: That's what's sort of when we're talking about it.
• 48:09
  SPEAKER_02: Like, there's it's frustrating.
• 48:10
  SPEAKER_02: You tell me another bottle that is even close to little book chapter two, right?
• 48:16
  SPEAKER_02: There ain't there isn't one like this one there might be one that you enjoy as much, in my opinion, but not that.
• 48:24
  SPEAKER_02: This is a this is a higher proof, more full-flavored version of basil Hayden toast.
• 48:28
  SPEAKER_02: A chapter four, which great people love it.
• 48:31
  SPEAKER_02: I get it.
• 48:32
  SPEAKER_02: But when you want that flavor, do you have anything to go to besides this?
• 48:36
  SPEAKER_02: Well, basil hayden toast, it's just not as strong, it's not as full flavored, sure, but it's not something I seek out, so I'm like, whatever, you know what I mean?
• 48:43
  SPEAKER_02: Like, take it or leave it.
• 48:45
  SPEAKER_02: Like for me, if I'm like, man, I'm I'm celebrating something.
• 48:48
  SPEAKER_02: I want to grab, I'm I'm gonna go get me chapter two, chapter two, yeah.
• 48:52
  SPEAKER_02: Like if I'm having two, I'm having my son's being born.
• 48:55
  SPEAKER_02: I want to give me a chapter.
• 48:56
  SPEAKER_02: Chapter one, because that's different too, or maybe I want bookers, but better.
• 49:00
  SPEAKER_02: Chapter three, right?
• 49:01
  SPEAKER_02: I'm not going out for chapter four.
• 49:03
  SPEAKER_03: I'm not saying what would you not go after, but like name another brand bottling company.
• 49:10
  SPEAKER_02: Come on, man.
• 49:11
  SPEAKER_02: Like if little book chapter four is an eighty dollar bottle, done.
• 49:15
  SPEAKER_02: I said it, it's over.
• 49:16
  SPEAKER_02: That's what I think.
• 49:17
  SPEAKER_02: You're not the only one that said that four four is for me on par with like a book, or just really the fact that you could get chapter two for a hundred, because you said it went eighty a hundred.
• 49:26
  SPEAKER_02: So chapter two is a hundred, chapter four is one twenty-five.
• 49:32
  SPEAKER_02: Yeah, uh, chapter uh brother, brother, ooh, you know, you know what I mean?
• 49:37
  SPEAKER_02: Like, oh brother, spend 125 for me personally.
• 49:41
  SPEAKER_02: This is me.
• 49:42
  SPEAKER_02: This doesn't have to be you, this is me.
• 49:44
  SPEAKER_02: Chapter two is 125.
• 49:46
  SPEAKER_02: Um more than that, obviously, but like 125, yes.
• 49:51
  SPEAKER_02: Chapter 4, 80 bucks.
• 49:53
  SPEAKER_02: If that because that's exactly what I said, if you had chapter four and you had bookers, I'd probably go bookers.
• 49:59
  SPEAKER_02: It's it's very, I mean, yeah, that's what I said.
• 50:01
  SPEAKER_02: It's kind of on the same price, same like chapter, a little book, chapter four, 80 bucks, bookers 80 bucks.
• 50:06
  SPEAKER_02: I'd be like, give me that bookers, you know what I mean?
• 50:09
  SPEAKER_02: Like that's in my opinion.
• 50:11
  SPEAKER_02: I just don't like it.
• 50:12
  SPEAKER_02: It's not I don't I hate it.
• 50:13
  SPEAKER_02: If they were both 80 dollars, I probably would still lean towards four.
• 50:17
  SPEAKER_02: I would say I would still lean towards four over bookers if they're both 80 dollars.
• 50:22
  SPEAKER_02: Because it's little book, but and only yeah, and only because it's little book, and it's probably got a little something to it, a little more.
• 50:28
  SPEAKER_02: If you were to take bookers and put it in little book, and you were to take chapter four, little book, and put it in bookers, which one are you buying?
• 50:36
  SPEAKER_02: If they're the same price, you're buying little book, and you're very excited about it because you're getting bookers in the same bottle, you know.
• 50:42
  SPEAKER_02: Yeah, yeah.
• 50:43
  SPEAKER_02: I'd be disappointed when it opens.
• 50:44
  SPEAKER_02: That goes down to the marketing a little bit.
• 50:46
  SPEAKER_02: And that's why I said like three stands out a little bit in a sense that it is very much a little bit.
• 50:50
  SPEAKER_02: Three's great, they're almost just a little better.
• 50:52
  SPEAKER_02: 125 for little book chapter four, nah.
• 50:56
  SPEAKER_02: I think um Yeah, I'm buying a book or so all day.
• 50:59
  SPEAKER_02: $100 for little book chapter three, you bet your sweet ass.
• 51:04
  SPEAKER_02: Uh$125 for little book chapter two, yes, all day.
• 51:08
  SPEAKER_02: Um, I didn't even stretch to$150 on the somewhere around one to one ten for little book chapter one.
• 51:14
  SPEAKER_02: Yeah.
• 51:14
  SPEAKER_02: Okay, good.
• 51:15
  SPEAKER_02: That's where I'm at.
• 51:17
  SPEAKER_02: That's where I'm at with it.
• 51:18
  SPEAKER_02: And so find find your middle ground, little book.
• 51:20
  SPEAKER_02: Set it at like one ten.
• 51:21
  SPEAKER_02: Very interested to see.
• 51:23
  SPEAKER_02: We have four more to go.
• 51:24
  SPEAKER_02: Like, I'm very interested to see, like, because this is how I feel.
• 51:28
  SPEAKER_02: And see, now now I get a little jealous because I don't get to join you guys for for the next four.
• 51:32
  SPEAKER_02: Oh, yeah.
• 51:34
  SPEAKER_02: I need to like, I need to know.
• 51:35
  SPEAKER_02: I need to know which one's the best.
• 51:38
  SPEAKER_02: So now I'm gonna be like listening to these and be like, You're wrong, right?
• 51:41
  SPEAKER_02: You're wrong.
• 51:41
  SPEAKER_02: Two is better.
• 51:42
  SPEAKER_02: Two is better, two is better.
• 51:45
  SPEAKER_02: No, so now I gotta like I gotta go buy like four through eight now and just be like, all right, well, are these any good?
• 51:51
  SPEAKER_02: I don't know.
• 51:52
  SPEAKER_02: I don't I now I gotta blind, I gotta buy the whole set now, and just blind everything against each other.
• 51:57
  SPEAKER_02: This will not be the last time that Herm's on the podcast.
• 51:59
  SPEAKER_02: I hope you've had a good time.
• 52:01
  SPEAKER_02: No, enjoyed it.
• 52:02
  SPEAKER_02: I mean, yeah, you get to drink Burger and smoke.
• 52:03
  SPEAKER_02: I'm gonna pay out you guys for sure.
• 52:05
  SPEAKER_03: Yours is finished, yours is not.
• 52:07
  SPEAKER_03: That uh that's what that's what you have to say.
• 52:09
  SPEAKER_03: Um you're savoring it, dude.
• 52:11
  SPEAKER_02: There's no there's nothing else that needs to be said about this.
• 52:13
  SPEAKER_02: How often do I not finish first?
• 52:16
  SPEAKER_02: Like, and well, we'll leave it at that.
• 52:20
  SPEAKER_02: I mean, to be fair, I'm a very big large man and I drink fast.
• 52:23
  SPEAKER_02: Usually I'm like the first one that's empty.
• 52:27
  SPEAKER_02: Uh sometimes I go for another pool.
• 52:28
  SPEAKER_02: I mean, I killed two and three.
• 52:30
  SPEAKER_02: I I I killed pretty quick.
• 52:31
  SPEAKER_03: I'm sorry, we can just leave it at Chris finishes first.
• 52:34
  SPEAKER_03: We'll just we can leave it at that.
• 52:36
  SPEAKER_02: Nice guys finished last.
• 52:38
  SPEAKER_02: I just did it.
• 52:39
  SPEAKER_02: I just didn't.
• 52:39
  SPEAKER_02: I guess I'm nice.
• 52:41
  SPEAKER_02: Yeah, I yeah, I mean, going back to it, like you if you have a chance to buy any one of these four bottles, you're all buy them.
• 52:48
  SPEAKER_02: You're all great.
• 52:48
  SPEAKER_02: Buy them within retail, especially at retail, yeah.
• 52:51
  SPEAKER_02: With with retail, absolutely any one of these bottles is worth their retail.
• 52:55
  SPEAKER_02: When you're when you're talking about over retail, I really think that's when you need to listen to what we're talking about or think about it, because I mean that's a big difference.
• 53:04
  SPEAKER_02: Like when you're talking about the difference between two and four for$250.
• 53:10
  SPEAKER_02: Yeah, I think what he said was like 230 is yeah, 230 is only on one thread.
• 53:14
  SPEAKER_02: That is when you really say that's not a bottle I would spend 250.
• 53:17
  SPEAKER_02: Because people are listening to this going, like, wow, they really have a big opinion about this.
• 53:20
  SPEAKER_02: But like when you're talking about like a lot more than what retail should be, and you have a choice between two and four, like we're not all street CEOs, we're just regular guys.
• 53:30
  SPEAKER_02: I'm not saying I'm like the guy, but like this is my opinion.
• 53:33
  SPEAKER_02: And like, if I was sitting there and we've all been there, and you're standing in the in the aisle, and you're like, I've got two and I've got four, and I've they're both effing expensive, and my wife's gonna kill me either way.
• 53:45
  SPEAKER_02: Which one am I getting?
• 53:47
  SPEAKER_02: Yeah, I'd say four.
• 53:48
  SPEAKER_02: At this point, I'd say number two absolutely.
• 53:51
  SPEAKER_02: I know.
• 53:52
  SPEAKER_02: That's what the funny part is I would say four notes heartbeat.
• 53:55
  SPEAKER_02: That's that's wild to me.
• 53:57
  SPEAKER_02: But but we've had this conversation even about like uh Weller Antique, right?
• 54:00
  SPEAKER_02: It's like it's right, is it good?
• 54:02
  SPEAKER_02: Yeah, it's good.
• 54:03
  SPEAKER_02: Is it something I'm gonna seek out?
• 54:04
  SPEAKER_02: When the thing is to like pay a hundred dollars for absolutely not as now there are people though who do it as similar as mine, your like mine and Nick's palette is, and it is very similar.
• 54:14
  SPEAKER_02: We still have differences now and then that that show up, and this is one of those.
• 54:18
  SPEAKER_02: I think that you always like more of like that the flavors you get with basil Hayden toast than I do, and I've never I've just never really gotten it.
• 54:27
  SPEAKER_02: And then I like more, I lean more on that like sweeter Canadian side than you do.
• 54:32
  SPEAKER_03: Like, I think it's the same of uh same can be said for thinkers.
• 54:36
  SPEAKER_03: I I like the I like the extreme scotches, the ones that you're like, holy shit, what did I just drink?
• 54:44
  SPEAKER_03: I don't want that.
• 54:45
  SPEAKER_03: Like I don't want another glass, and I'm like, I want two more glasses.
• 54:48
  SPEAKER_03: Like that's four.
• 54:50
  SPEAKER_02: I want two more glasses.
• 54:51
  SPEAKER_02: Like thought-provoking flavor bombs, but with that, like it's it's almost the difference between talking about sweet and savory, yes, like barbecue, sweet barbecue versus like the charcoaled savory barbecue.
• 55:07
  SPEAKER_02: I've always been on the savory side, you've been on the sweet side, but but when it comes to drinking, I'm on the sweet side and you're on the savory side.
• 55:15
  SPEAKER_02: It's so weird.
• 55:16
  SPEAKER_02: It's it's flip-flop.
• 55:19
  SPEAKER_02: But in terms of like profiles, you guys are very, very similar.
• 55:21
  SPEAKER_02: Like, we are very he's like, if I like this, I know he'll like it.
• 55:24
  SPEAKER_02: We are he may not like it as much as I like it or as much as something else, but we are within within like a point of each, like point five.
• 55:31
  SPEAKER_02: And that's why whenever he's like, I you I think you would like this bottle.
• 55:34
  SPEAKER_02: I'm like, Yeah, if you like it, I will probably like him and I have a similar taste too.
• 55:38
  SPEAKER_03: So there's two bottles that I have said in my mind and told Chris, you're gonna absolutely love this bottle.
• 55:44
  SPEAKER_03: And he's tried it, and he's like, You want you want the rest of my glass?
• 55:47
  SPEAKER_03: Yeah, I'm I'm done with this.
• 55:49
  SPEAKER_02: Same thing with with with you, but then there's some things that you're like, you're gonna love this, and I've tried it.
• 55:53
  SPEAKER_02: I'm like, this is the best thing.
• 55:55
  SPEAKER_02: Like, I wanna like commit my life to this bottle, you know what I mean?
• 55:58
  SPEAKER_02: But that's so the Octomore, and same thing with you.
• 56:00
  SPEAKER_03: The Octomore, you're like, I will have a glass and I am I am done.
• 56:04
  SPEAKER_03: Like you can finish it.
• 56:05
  SPEAKER_02: And I'm like, I'd say for me, like, will it rye, like four-year rye, like people either love it or hate it.
• 56:09
  SPEAKER_02: It seems like I don't love it.
• 56:10
  SPEAKER_02: I'm on the I'm like, I'm not a fan, right?
• 56:12
  SPEAKER_02: Chris Lafrey 10.
• 56:14
  SPEAKER_02: I've thought about having like I've had dreams about having babies with LaFroy 10.
• 56:17
  SPEAKER_02: I'm like, me and LaFroig Ten got together and consummated amazing made the smokiest, delicious, most babies.
• 56:24
  SPEAKER_02: We had eight kids, they're all working out in the fields.
• 56:28
  SPEAKER_02: Like making more LaFroig 10s, but yeah, like I you know, I like I and I don't know what it is about the Willet for you.
• 56:36
  SPEAKER_02: I just don't care for it.
• 56:37
  SPEAKER_02: Yeah, it's not bad.
• 56:38
  SPEAKER_02: It just he's like that with Willet.
• 56:39
  SPEAKER_02: I'm not gonna pour it out.
• 56:40
  SPEAKER_02: I bought, I mean, will I buy a bottle?
• 56:42
  SPEAKER_02: I have a bottle, I'll visit it occasionally, but you love Willet.
• 56:46
  SPEAKER_02: Nick loves rye, Willet's high rye.
• 56:49
  SPEAKER_02: I love Willet.
• 56:50
  SPEAKER_02: Nick likes Willet, he's that doesn't love Willet.
• 56:53
  SPEAKER_02: Yeah, I love Willet.
• 56:55
  SPEAKER_02: I just but I and but I'm aware Willet does have, and I've never been able to pinpoint it, but they have a couple of distinct flavors that really turn people off.
• 57:05
  SPEAKER_02: And it's like I people people refer to it as like, and I told you, like I was like, I don't know, something about it.
• 57:10
  SPEAKER_02: It's like funky, it's funky, like it's a funky meat.
• 57:13
  SPEAKER_02: It's like a funky and it's like and I don't think I described it as maybe like people brassy or like there's something there for me.
• 57:20
  SPEAKER_02: It's just something out of it.
• 57:23
  SPEAKER_02: Like a funky smoked meat.
• 57:24
  SPEAKER_02: And I don't, but I like it.
• 57:26
  SPEAKER_02: I like some people don't like it.
• 57:28
  SPEAKER_02: Not smoky in like a campfire sense, like a like a funky kind of uh like beef jerky, overripe, over something.
• 57:37
  SPEAKER_02: There's something I it's hard to describe.
• 57:40
  SPEAKER_02: It's like cilantro, it's like either you like it or you love it, you hate it.
• 57:43
  SPEAKER_02: It's like soap or it's delicious.
• 57:45
  SPEAKER_02: And I love cilantro, and some people hate it.
• 57:47
  SPEAKER_02: Yeah, well, that's like a gene.
• 57:49
  SPEAKER_02: I was talking about my daughter learned about it, and it's like, there's a gene.
• 57:52
  SPEAKER_02: If you have it, cilantro tastes like soap.
• 57:54
  SPEAKER_02: Yeah, and and I don't get that.
• 57:55
  SPEAKER_02: That sounds terrible, dude.
• 57:56
  SPEAKER_02: I I've even like I love cilantro, I eat straight cilantro, I love it, but some people hate it, dude.
• 58:02
  SPEAKER_02: I liked uh raw onions over cooked onions.
• 58:05
  SPEAKER_02: Some people don't understand that's a no for me, dog.
• 58:08
  SPEAKER_02: Yeah, most people would say man, my dad would eat an onion raw like an apple.
• 58:12
  SPEAKER_01: Yeah, dude.
• 58:13
  SPEAKER_02: The thought of eating an onion raw makes me want to.
• 58:15
  SPEAKER_02: If I eat a taco or a hot dog, I like raw white onions.
• 58:20
  SPEAKER_02: I mean, I don't mind, I'll put some onion on there.
• 58:23
  SPEAKER_02: If I were to say I have raw onions and you were to look at it, and I have cooked onions and you were to look at it, most people are taking cooked onions.
• 58:31
  SPEAKER_02: I like raw.
• 58:33
  SPEAKER_02: Everybody's different, dude.
• 58:34
  SPEAKER_02: So people put ketchup on a hot dog.
• 58:36
  SPEAKER_02: What the F is that?
• 58:37
  SPEAKER_02: Now I'm gonna be bashing my ketchup on hot dogs.
• 58:39
  SPEAKER_02: See, what's wrong with you?
• 58:40
  SPEAKER_02: What the F is that?
• 58:41
  SPEAKER_02: Mustard only, dude.
• 58:42
  SPEAKER_02: Like what the F like there's nothing wrong against my mustard and ketchup, a straight steamed hot dog with ketchup?
• 58:49
  SPEAKER_02: That's like a collection of gross to me, dude.
• 58:52
  SPEAKER_02: Like mustard and onions.
• 58:54
  SPEAKER_02: Give me the mustard all day, but I can't do ketchup on them.
• 58:59
  SPEAKER_02: Like at the ballpark, slap some ketchup on that.
• 59:02
  SPEAKER_02: Money.
• 59:02
  SPEAKER_02: It's gross.
• 59:03
  SPEAKER_02: It would be like using mustard to dip fries in.
• 59:06
  SPEAKER_02: I could do it, I wouldn't want to do it.
• 59:08
  SPEAKER_02: Exactly.
• 59:09
  SPEAKER_02: Why would you do the ketchup on hot dog?
• 59:11
  SPEAKER_02: Because it's meant to meant to be.
• 59:13
  SPEAKER_01: So gross.
• 59:14
  SPEAKER_02: But see, everybody's there got different flavors, and that's why we do this podcast to talk about them.
• 59:19
  SPEAKER_02: Little book chapter four is great.
• 59:21
  SPEAKER_02: It sucks when you compare it to the four.
• 59:24
  SPEAKER_02: I'm on the sucking part.
• 59:25
  SPEAKER_02: I wouldn't say it's just okay.
• 59:26
  SPEAKER_03: It's uh compared to the other four, it sucks.
• 59:29
  SPEAKER_02: But it's so great compared to everything else out there.
• 59:32
  SPEAKER_02: Chris could be.
• 59:41
  SPEAKER_02: Within that five percent, it sucks.
• 59:45
  SPEAKER_02: You do with what you want.
• 59:47
  SPEAKER_02: It's not an A plus, you do with that, it's not an A minus.
• 59:49
  SPEAKER_02: Literally, like not an A minus.
• 59:51
  SPEAKER_02: Like, you do without what you want.
• 59:53
  SPEAKER_02: This is your 3.8 GPA.
• 59:55
  SPEAKER_02: You're you're good, but you're not a 4.4.
• 59:58
  SPEAKER_02: Babe Ruth was great within the 5%.
• 1:00:01
  SPEAKER_02: Within that 5%, he sucked.
• 1:00:05
  SPEAKER_02: But he was great back then.
• 1:00:06
  SPEAKER_02: Is that when Babe Ruth sucked?
• 1:00:07
  SPEAKER_02: Nope.
• 1:00:08
  SPEAKER_02: Nope.
• 1:00:09
  SPEAKER_02: Within that 5%, did he suck?
• 1:00:11
  SPEAKER_02: Yeah, yeah, he did.
• 1:00:13
  SPEAKER_02: We're comparing Jordan and LeBron here.
• 1:00:15
  SPEAKER_02: Yeah, yeah, yeah.
• 1:00:15
  SPEAKER_02: Which is Jordan on the way.
• 1:00:17
  SPEAKER_02: Basket by Jordan all the way.
• 1:00:18
  SPEAKER_02: Yes, that's right.
• 1:00:20
  SPEAKER_02: Oh gosh.
• 1:00:21
  SPEAKER_02: All right.
• 1:00:21
  SPEAKER_02: Chapter 4.
• 1:00:22
  SPEAKER_02: Come on.
• 1:00:23
  SPEAKER_01: At that point, podcast is over.
• 1:00:26
  SPEAKER_01: Done.
• 1:00:27
  SPEAKER_02: Come on.
• 1:00:28
  SPEAKER_02: I like both of them, but you you can't say that LeBron would not be able to compete in the 90s.
• 1:00:32
  SPEAKER_02: Come on now.
• 1:00:33
  SPEAKER_02: Come on.
• 1:00:33
  SPEAKER_02: Get real.
• 1:00:34
  SPEAKER_02: There's certain people that are just some of the greatest of all time.
• 1:00:38
  SPEAKER_02: Of their time.
• 1:00:40
  SPEAKER_02: Of their time.
• 1:00:41
  SPEAKER_02: Of their time.
• 1:00:42
  SPEAKER_02: At any rate.
• 1:00:43
  SPEAKER_03: At any rate.
• 1:00:44
  SPEAKER_03: Next time.
• 1:00:45
  SPEAKER_03: We'll we'll be back with uh the last four.
• 1:00:48
  SPEAKER_03: See you guys next time.
• 1:00:54
  SPEAKER_00: Thank you for listening to the podcast.
• 1:00:56
  SPEAKER_00: If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
• 1:01:02
  SPEAKER_00: We can be reached on our website, whiskeychaserspa.com, with any ideas for the show.
• 1:01:07
  SPEAKER_00: Thanks again.