Episode Transcript
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(00:00):
The following is a production of B Team
Promotions.
Welcome
to Bourbon with the boys.
(00:21):
You haven't you haven't fixed that yet? Yeah.
Do you think I know how to fix
that?
High quality introduction. I mean, I'm just I'm
just all in. I'm jamming out to it
thinking, there's nothing about this that can't make
me not smile. Yeah. It's like good. And
then it skips again. It's like singing the
happy birthday song. I didn't even know you
could skip digital anymore.
You know, that's the that's the most amazing
(00:42):
thing about putting Skyler behind the, the the
soundboard here is Yeah. He manages to do
it.
I don't know how. Everybody's got their things,
Skyler. With them. What's the problem? Yeah. Yeah.
Well, hey, guys. Welcome back. Everybody have a
have a good have a good week off,
good weekend. Yeah. Absolutely. Busy. Man, it's hot
outside. Yeah. It sure might. It is. It
(01:03):
sure is. I was working out in the
yard yesterday and it's like it felt like
it was gonna melt. I decided my lawn
can wait another week.
Well, sadly, I was at the 3 week
point and it couldn't wait another week. You
know, actually, Jim, we were at your house
earlier today, and and you said, you know,
I decided the lawn could wait another week.
I noticed.
You really you really didn't have to tell
(01:24):
us that. It was it was not a
it's not a requirement there. There was a
breeze. Maybe I'd get out there and mow
it, but there ain't no breeze. I've got
I've got a friend bringing over a square
baler later to, you know, help you bail
that.
Well, hey, so I got some I got
some good news. Mike's been listening to the
show. Yeah. And,
Michael Jordan? No. No. No. Oh. Mike Mike
(01:46):
Kelly over at Beach Gardens. Oh, yeah. Yeah.
Yeah. Yeah. Yeah. I thought we were gonna
pick 1. So
so when I Mike Obama.
When I called him when I called him
out, you know, last last couple episodes about
how we were drinking right from from my
from my stores, from my shelves. Yeah. So
he provided he provided a couple for us
to taste over the next few weeks. Oh
my gosh. It's nice. Fantastic. So big shout
(02:07):
out. It's fantastic. Now we have to now
we do have to say that, while we
have not been paid to be in endorsing
these,
they they were they were provided to us.
That is good. You keep dropping those subtle
hints. Thanks, Mike. So anybody out there that
would like to stop by Beach Liquors, just
ask Mike for a free bottle.
All you have to do is start a
podcast, distribute it Yeah.
(02:32):
And get people to listen. There you go.
It's it's simple, really, when you think about
it. Yep. So, so our first our first
bourbon, today, I'm actually kind of excited about
because
we were actually trying to get someone
on the show
from,
from this distillery
and just hasn't worked out yet. But now
I'm sure that I'm calling them out and
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we'll get them a copy of this. We'll,
we'll get there. You need to take that,
Tom.
I have a phone call. You guys, can
we put this on hold?
So, anyway,
first distiller today,
Southern Distiller, actually the oldest operating
distillery
since prohibition
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in the state. Really? Yeah. Can you believe
that? Oldest oldest operating. I can hardly blud
it. I know I that?
From the state of Georgia, America's Georgia actually,
opened in 2009.
So it's the oldest operating since prohibition. Really?
Yeah.
But it's, it's 13th Colony Distilleries.
Right? Named after Georgia, obviously, being the 13th
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colony. Yeah. Right? So, now, you know, the
unique thing about 13th Colony is, it was
really started out,
by a group of friends getting together and
distilling and making bourbon,
for their families and loved ones for holiday
gifts.
Right?
And so they said, what started kind of
as
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a
a passion of making it for their friends
and everything,
quickly kinda turned into, hey, what if we
made this for more people? Okay. So that
kinda put them on a decades long journey,
to get there,
but they're there now. Now, they're, distributed in
8 states. So based on where you're listening
to us from,
they might not have quite made it to
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you yet,
but currently, you can find it in Arkansas,
Connecticut, Florida, Georgia, Kentucky, Tennessee, Texas,
and West Virginia.
Now, they can ship,
to 38 states through their online partner, so
you do have a way to kinda go
online and get them shipped there. But as
far as distributed through retailers, it's it's only
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the 8 states right now. Now, an interesting
thing that I that I found kind of
in reading and everything, Graham Arthur is the
master distiller
behind these guys and
he he really started out in the culinary
world. He's a he's a, Cardan Bleu College
of Culinary Arts
from Atlanta, Georgia graduate. Okay. It's ham and
(04:57):
cheese? Yeah. Yeah. He makes a he makes
a ham and cheese sandwich. That's the best
of him. Yeah. Ham and good ham and
cheese is on the beat, man. Yep. Yeah.
So he worked in a lot of restaurants,
Atlanta and Charleston, and he's really devoted his
talents to, to creating the 13th colony.
Now, a couple of things about them, they
source everything local.
Okay. So they're using,
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they have, their family owned and operated distillery.
They use
local corn from their own private farm,
water from the oldest aquifer in the southeast
and they they try to bring these resources
together to to make what's there. So,
one thing you'll note about, 13th Colony, there's
not an age statement on it
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because,
everything ages for a minimum of 4 years.
But then, they say that, Graham,
personally tastes every single barrel Oh, I would
too. To figure out which one is is
I mean, would you though What what Taste
taste test ready.
It's called quality control. It's called Saturday night.
(06:00):
Yeah. It's it's called hello, liver.
Yeah. So Sir, who? Roses.
So, each each bottle,
that you get
is, it's a blend of 4, 5, and
6 year old bourbons.
So I thought that was kind of interesting.
He is a veteran of the US Coast
Guard, so we know that he's traveled the
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seas worldwide.
Yes. That's what I think. That's harsh.
That's harsh. Hey. You know what? Maybe this
is how we get him on the show.
Yeah.
Yeah. Defend yourself. That's right.
I think it's interesting that they started out
making this for friends and family. I mean
Yeah. Certainly wouldn't make any bourbon for you
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guys. Yeah.
And we wouldn't want any. If I'm making
it, I'm keeping it. That's it or selling
it. I'm making some money off of this.
Yeah. So, so anyway, there's, there's these guys
now. You know, they they talk a lot
about, I I I encourage you if you
get a bottle, go out check out their
website. They've got a lot of great information
here, but they talk about, how they feel
that America's,
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just has these natural,
heat cycles with, about 20 degree temperature swings
year round.
So it kinda stays within that that 20
degree cycle. And because of that,
their rig house,
gets a, gets a lot in the aging
process of that liquor Okay. And being able
to to move it around. And then, of
course, their, year round average humidity is only
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about 72% up there.
Where is where in Georgia is this? America's
Georgia. And where is that? Where in America?
North is that North Georgia? It's got 72%.
It's gotta be No. It's it's gotta be
only 20 degrees. It's south it's south of
Atlanta. It's south of Atlanta. Yeah. I was
gonna say that. It's gotta be south if
it's, yeah. You know, only 20 degree difference.
Yeah. But then Funny enough, I actually have
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a great
America's story about America's story. Okay. Okay. Yeah.
Yeah. So should we that with us? Yeah.
I I can't. I don't know. Should we
go to break first, or where are we
going on time? Because I have a feeling
this Oh, we gotta wrap this episode up.
Yeah.
Sounds about right. Is that Yeah. Let's let's
take,
quick time out. Yeah. Alright. Gotta hit the
alright. Shout out, Tom.
(08:20):
More sipping and conversation is coming up after
this short break. This is bourbon with the
boys.
At Kelly's Beach Liquors, you'll find the widest
selection of wine and spirits on the Emerald
Coast. For decades, Beach Liquors has proudly been
offering locals and tourists alike expertise on the
(08:43):
brands and products they serve. If you're a
bourbon aficionado,
Beach Liquors is your go to with 12
different store picks and a bourbon tasting bar
inside their Destin store. Kelly's Beach Liquors,
(09:16):
Now back to Bourbon with the boys. See,
I fixed the CD on that one. Yeah.
It did a good job.
You cleaned the dust off. Yeah. So,
yeah.
So as so as we have this report
here, I'll make it I'll make it sweet,
swift. But, America's Georgia, you gotta go back
to to the days when, when when Bobby
was a traveling preacher man. Right? A travel
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preacher man. That's right. So, buddy buddy of
mine and I had a had a week
long revival that we're going up to to
preach at,
up in America's Georgia. All of a sudden,
I'm seeing singing from O where are they?
Yeah. It was it was quite great. It
was quite great. Well, that that's where I'm
getting. That's where I'm getting. We we pull
into America's Georgia. We're trying to you know,
(10:00):
we we left here a little later than
we intended to. We had a little bit
of car trouble, but we finally got there.
It's now probably
11:30
midnight,
right, on a on a on a Monday
night, I think it was, because the revival
started on Tuesday. And we're we're trying to
find the church. We're trying to find the
the the pastor that we're supposed to meet
up there, and he's already gone to bed,
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right, and left a key under the mat.
So we're just trying to figure out where
we're going.
So finally, we gotta get some gas. So
Dwayne pulls in to get some gas and
I I'm like, hey, man. I'll I'll just
I'll go ask for directions. Right? I'll go
figure it out.
So I go walking in
to this, gas station and, it's just some
it's just some old country boys holding in
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court. Right? They're they're just sitting around talking,
chatting,
had some beverages,
right, chilling out. Playing a banjo.
1 old one old boy, you remember those
you remember those, those those metal metal cylinder
trash cans that had, like, the little ash
tray with the little granules in the top
of it. I'm talking about the sand or
cat litter at the top or whatever. Yeah.
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So that's what he's sitting on. Rock back
on it with his back against the wall.
And I'm like, hey, guys. I'm I'm looking
for, you know, blah blah blah church up
here in Americas.
Why are you looking for that?
So I'm I'm here. I'm I'm one of
the I'm one of the preachers. We we
got a revival coming up this this week,
blah blah blah.
Oh, man. Alright. Alright. Well, that's easy. Now
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here's what you here's what you're going to
do.
I need you to head on down the
road that way yonder bit. Yeah. And you're
gonna bear off to the right.
Now you just keep going down there. Don't
don't get distracted, 9. Keep going. Then when
you get up there where that theater burnt
down in 5, you're gonna take a left.
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The theater that burnt down in ought 5.
By the way, this is
1992. Okay. So the theater that burnt down
in ought 5.
Could be still there. Is it is it
smoldering?
How am I gonna Are there gonna be
signs? Am I gonna you know, is this
the great theater fire of America's Georgia? How
am I how am I gonna find this
left turn?
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So that's my that's my America's Georgia story.
I told you. So did you find the
church?
Eventually. Eventually. Come to find out, America's is
not that big.
Once you circle it twice, you've seen everything.
It was not a it was not a
complex grid pattern.
One of those, if you blink, you'll miss
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it.
So alright. 13th Colony. Now we know there's
no age statement on this. It's, roughly 4
plus years, 4, 5, and 6 years old.
Mash bill on it
suggested 70% corn, 20%
rye,
9%
malted barley. Now, you know, I I look
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at it and notice it it doesn't doesn't
look very deep. Right? It's it's kind of
a rust color, kind of a little bit
lighter than some of what we got. Okay.
What what else? It's got a strong nose.
Oh, wow. Yeah. It does. Yeah. Yeah. Now
now what do you mean by a strong
no? Yeah. I wanna hear a definition of
that.
(13:09):
I don't get a lot of flavor on
that other than No.
Alcohol. I mean, there's something there. There's something
sitting back there. So that's what a strong
nose. Well, I get a lot of burn.
Okay. Yep. It's like Yeah. I get it.
I get a lot of cherry. Yeah. There's
something back there, but Like cherry heavy, heavy
cherry, a little bit of vanilla in there.
Definitely definitely can smell that grass. Are you
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catching all this? I'm catching the nose hairs
that are singed.
That's what he means by a strong nose.
A shot. Yeah.
It is it is a little it is
a little heavy.
The the proof is about 95%.
So
But that Oh, it's it's a lot nicer
than it smells. That's smoother than it smells.
You're right. Yeah. There's not a big burn
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with that at all. Smells like a It
is good. But you don't. Yeah. God. I
was expecting a lot more.
And that sweet sweet corn. Yeah. Yep. Now
there there is a little bit of a
delayed delayed burn or hug as you 2.
Well, that's that's that that's that rye spice,
right?
Like, you know, I I always feel like,
any anything that's got a a a good
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heavy rye content and it's gonna give you
that nice
like, you've just eaten a piece of marble
rye. Right? Like, that's what I always think
of. Okay.
It's a marble rye bread is kinda what
I get.
Cherry, I'm not getting cherry at all. You
don't get I man, I get a real
heavy on the note. Probably drop a drop
a couple of, drops of water in there.
(14:33):
Now, I'd be interested too. I think with
this being a little a little lighter,
it a little younger statement. You gotta get
your finger right over that, hole in the
pipe up. I got it. The holes on
the side A little too tight. It's on
the side, not the top. Yeah. I know
exactly where it is. Do you? Do you?
I feel like you don't. It's right there.
I don't feel like you do.
(14:55):
I
don't feel I didn't need the whole thing
full. Yeah. Yeah.
No. I get I mean, like, cherry is
is almost one of the I get that,
and not a not a dark cherry, like
a like a sweet cherry, almost. I like
how Jim didn't even give me the pipette.
He just Yeah. Dropped some drops in my
Didn't think he'd be able to find a
hole, I guess.
(15:18):
Wow. Wow. Can you count? It looked like
8 drops there.
It went.
It it was in there before I could
say anything. All of a sudden, my technique
is not that bad.
Hey. Like, I'm reaching over a computer here
and trying not to spill it on equipment.
Excuses or excuses?
I don't know that that changed it that
much. I don't think so. I didn't I
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didn't notice much of a change.
It's No. I did. It smoothed it out
for me, especially on the palate. On the
back end, it did a little bit.
Yeah.
And I definitely can get more cherry on
it now. Really?
Couldn't get any of that.
Says says the guy that can't smell.
Smell some cherry.
(16:00):
We could we could tell him it was
foot, and he'd be like, I don't get
it. Hell, yeah. Yeah. I'm right there with
you. Can I get another taste of that?
Actually, yeah. That way, I think it does.
So so, Jim's breaking out the sensory kit
from, Stave and Thieves Society, so,
you can look through we'll we'll have to,
we'll have to try to figure out how
to get some pictures up on the site
so, so guys can see,
(16:22):
what the sensory kit is, but, yeah. Because
that's pretty cool. Yeah. It is it is
nice. It's, what is that? I think it's
it I think it's, like, 40 40 vials,
48. What what's in there?
36. 30 36.
The first, like, 5 of them are useless.
Yeah. You can't you you can't you don't
wanna I mean, you must smell them to
recognize. Right. The first fiber, smell these to
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recognize these and then you never want it.
Yeah.
Because it's like the ethyl acetate, ethyl alcohol.
Oh. Yeah. I forget what they all are.
That's I think acetone is even one. Yeah.
Acetone, methanol.
So so it it spells it out right
there. Well, I can't I can't see that
far without my glasses on. I figured. I
was just trying to be We're here to
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help, Bobby. I was just trying to be
Thanks, guys. Helpful here. Y'all are so helpful.
Let me let me call you out about
everything.
And I don't know what kind of cherry
this actually is because this is not like
a black cherry. This is like a traditional
cherry. That's what I think. It little not
maraschino, but just just regular
cherry. Yeah. Do you smell so smell that
stick then then smell again
and see if you get, if you get
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that Nope. Aroma in here.
Okay. Nope. Well, there you go.
Try that, Tom. I got it. I got
it, yeah. You don't need to do that.
I mean, it's obviously not the exact same.
Right.
Is that one of the things you can
pick out of it? It's basically what it
is. And that's how that's how you use
this kit. That's
maybe maybe you don't. Maybe some people don't
(17:47):
get it or Yeah. It's all about your
it's all about your tasting experience. That's and
that's the most important thing when it,
You know, we've talked about it for the
last couple of episodes, last couple of weeks.
When it comes to tasting bourbon, it's not
price means nothing. You know, if you go
out and buy a $45
bottle of bourbon,
you have a $45 bottle of bourbon. Right.
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If you go out and buy a $200
bottle of bourbon, you have a $200 bottle
of bourbon because you paid $200 for it.
Does not mean that it's better, does not
mean that it's worse, does not it what
it is is different
and maybe you like it, maybe you don't.
So I'm gonna get flavors and stuff out
of there because I have different sense memories
that that you guys don't have.
(18:29):
So, you know, like my favorite, there's a
there's a semi local bourbon around here
that's that's that's aged and it's aged in
a Rick house in this area
and because of that, the humidity is a
little higher and it's old Timber Oak and
there's all these other things about it.
It smells exactly like the feed locker
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that we kept
all the the sweet feed for our cattle
in.
So that is not something I want to
taste because when I smell it, I see
cobwebs,
I see dust, I see mold, I see,
like, all these thing.
But that's just my sense memory attached to
it. Right? So association.
Right. And so that's that's what it's all
about. Okay. So, you know, you you don't
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it it's it if you don't taste it,
if you don't like it, if it's not
yours, there's nothing there. It's it's just not
in your flavor profile. And all this is
is a way to,
I mean, you obviously taste something. So what
is that? The key is to identify what
that is. If if Bobby gets cherry, I
get the cherry with that.
And there's something else there, but I don't
really know what it is. It's not like
(19:35):
caramel. I don't get caramel on There's I
think there's a little caramel and I get
a little brown sugar.
Do we wanna go through all the bottles?
Yeah.
We can figure this out, guys. Yeah. Okay.
You'll know. I think we can figure this
out. This is a little sweeter. It's gonna
take a little while. It's a lot
softer. You're not gonna get the glass.
You're not gonna get the leather. You're not
(19:56):
gonna get some of that other stuff because
it's sweeter. I think by the time we
get into the 4th class, we could figure
it out. I promise.
I for me, I would I would say,
you know, for for a 4 year old,
it's not it it's not young, right? It
it's not going forward. It doesn't you know,
to me, when you get when you get
right at that 2 year or even younger
and even some 2 to fours,
(20:17):
it it's it's more like the moonshine. It
started out as more than bourbon to me
with
a lot of people would call it grain
forward Oh,
yeah. And and sometimes that's good, sometimes that's
what you want. But I don't I don't
find this grain forward at all.
I do
like I find most most 4 year old
bourbons, I I do feel like it's thin.
Right? I I don't I mean, the color
(20:39):
color is a little thin on it. The
taste is a little a little thin on
it. I I would love to see this
in another
5, 6 years. Okay. Well, what do they
what do they else do they have or
do we wanna take a break before we
move on to that?
Let's see. Let's I,
I don't. Let let me let me see
if I can I know they have at
least 2 others? I've seen them. And and
(21:01):
like you said, I mean, it's really strong
when you smell it, and you don't get
that when you when you taste it, but
it's got a good taste, you know.
So they do have, one more, that we
didn't that we didn't get. Now, interesting enough,
this one that we're trying right now
is a 3 time double gold winner.
(21:21):
So, I I mean, it's it's definitely
you know, it it's not What does that
mean? You know, that that gives me hope
because that's the same thing
with with McKenna.
Right. The McKenna because this is what what
is the price point on this? $40?
It's like 49, $50.50.
$50? Yeah. That was like the the McKenna
10.
Yeah. McKenna 10.
(21:42):
Readily available bourbon that you could get almost
anywhere,
and then it wins double gold. So
so now it won it it won it
at the, San Francisco
World Spirits. Right. I'm not sure where I
I have to do more deeper digging to
see if they got double gold.
It looks like let's see the American
Spirits Council of Tasters.
(22:02):
There we go. That's what I was wondering.
20 no. 2022, they did get,
double gold in the, San Francisco World Spirits
in 22.
They've gotten the SIP Awards,
Double Gold.
So, yeah.
It's
definitely there.
I I again, you know, but that McKenna
(22:24):
was a McKenna 10. Yep. And, the McKenna
10 he's talking about,
was readily available and then it won best
whiskey in the world
in,
2018.
Yeah. And, it's only the second time
that a bourbon has won best whiskey in
the world. Oh, really? Yeah. So, I think
this has a shot. I, you know, I
would love to see it in another couple
(22:45):
of years, a little older. What I see
readily available when they say flagship,
they have this and then they have a,
platinum award winning rye whiskey
that they that they advertise,
and then they've got some clear spirits.
Two bourbons and a So 2 bourbons and
a and a and a rye. So best
(23:05):
best whiskey in the world Mhmm. How many
times?
Buy a bourbon? Only twice. Oh, okay. Buy
a bourbon. Okay. Got it. Yeah. Buy a
bourbon. Say because every year, there's a best
whiskey. Well, there there is there is, but
usually
make sense. For For a for a bourbon
to beat out, you gotta beat out scotch,
you gotta beat out Irish whiskey and scotch
is scotch is pretty hard to beat because
(23:26):
scotch doesn't have the amount of limitations on
it that bourbon does. So you get some
really complex flavors within Scotch that's hard to
find in a bourbon. Yeah. Now interesting enough,
the, the first time that happened was in
1999,
it was or 1995, it was Parker's Reserve
owned by, you know, obviously,
(23:47):
Parker Bean. Okay.
Mckinnon 10 Not your son? No. No. No.
Mckenna
Mckenna 10 that won in 2018
was the match bill that Parker left to
the world.
So he never got to see it come
to fruition.
It was his 3rd batch, but Parker Beam
We talked about that last week. So Parker
(24:09):
Beam yeah. What yeah. Right. Last week or
the week before. Yeah. And so Parker Beam
Parker Beam, did that one as well. So
there you go. You've got only 2 times
a bourbon has won best whiskey in the
world and it was the same master distiller
in both.
Okay. But, but back to 13th Colony,
guys, I think this is a I think
it's a good one. Personally,
little young for me. I'd like to see
(24:30):
it age a little more, but, I I
think it's really cool. I love the bottle
that they put it in. It kinda reminds
you of,
of the old Forester's birthday batch,
bottle.
Some people say,
well, it's pot still, but it's not. It's
Yeah. It's the old Forester birthday bottle is
what I think of when I see it.
So apparently, old Forester had a lot left
over with her birthday bottles. I guess, there'd
(24:52):
be a deal on them. Yeah. You know,
the only thing this has got to be
a pain for all of for Mike and
all the other liquor distributors because
you get a box of 6, and look
how much space is we get. Yeah.
God. This
is cringe. You kinda wanna just build a
little shelf over the shelf. You can stack
them too high. Yeah. Turn it upside down.
1 up, 1 down. Yeah. Do it that
(25:13):
way. Yeah. This is taking up a lot
of shelf space. Yep. Not a lot of
cube space. Yep.
So, Jim, your final thoughts. I will give
this a 2 drams up. Two drams. I
like that. Alright. You're you're trying he's trying
for a numbering system. Okay. We got some
feedback, on numbering systems. Okay.
So
1 to 5, is that what we're going
(25:34):
with? Why not? Okay. I like 2 is
good. I like it. Yeah. No. Actually 5
if we're going to 5, I would give
it more than 2. I'd give it probably
3 or 4. 3 and a half. Yeah.
Yeah. Yeah. It's good. I like it. It's
it it doesn't,
I don't know. It tastes good. Yeah. Skyler?
Yep.
3 is fair. I I think it's got
(25:56):
it's much smoother. It tastes much smoother than
it actually smells.
I just didn't get a ton of flavor
out of it. Yeah. Yeah. And and again
I enjoyed it. I just didn't think it
wasn't my favorite. Yeah. And again, that's so
you're saying not much flavor. That's where I
would say thin. Okay.
Yeah. Just just
to kinda help with with, nomenclature over the
phone. Just so you know how to say
it. Unlike No. No. No. I mean so
the novice so that they do So the
(26:19):
kid. It's a spin. Hey. It's the opposite
of everybody at this You know what? Podcast
here. I was in. I was not trying
to pick on him. I was trying to
actually be helpful and educational because that's what
this is all about. It's really that was
a really good explanation of the way you
said that. Yeah.
Having fun. Tom. That's what we're supposed to
do. Should we wrap this up? Because Tom
brought crack. Yeah. Yeah. I did. Alright, Tom.
(26:42):
So,
hey. So, so here we go.
I was gonna say Old Forester. 13th Colony,
their, their their their flagship bourbon here. Not,
not not a bad choice. Definitely,
something that at the price point, it's it's
kinda spot on. Yeah. Personally, find it a
little thin, wouldn't be something I necessarily drink
every day.
(27:02):
Really excited to see in another few years
if they put out a a 10 year
old or something like that. Yeah. Yeah. I
think it's it's gonna be a phenomenal phenomenal,
bourbon. So I concur. Great. Cool.
Catch you next time. Is that where we
say goodbye?
Ciao.
I'm Theo's.
An exit an exit would be.
(27:23):
Thanks for listening to this episode of Bourbon
with the boys. We hope you'll join us
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