EP. 99 From Buffalo Trace to Pappy Van Winkle: Exploring Five Exceptional Bourbons

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hey there, welcome into the Ben Maynard program.
Thanks for being here.
How's everyone doing?
Doing, okay, it's been a minuteor two, hasn't it?

Speaker 2 (00:17):
I'm thirsty.

Speaker 1 (00:17):
I'm Friday and today is Friday.
I should turn this around.
I'm getting a shadow on my facethere.
I'm wearing a hat today, folks,because, look, I got a big old
mop going on and it's really bad.
So, as you can see, look who'sin studio.
Look who's in studio.

(00:37):
The return of brother Jim.

Speaker 2 (00:39):
Yeah, howdy, folks.

Speaker 1 (00:41):
So, all right.
So before we get started, alittle bit of housekeeping to
take care of.
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(01:28):
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(02:33):
The handle is the Ben Maynardprogram.
All right, so with that, thereare plenty of ways to take in
this show for your dancing andlistening pleasure.
And again, as you can see,right here to my left is brother
Jim and what we're doingtonight.
It's been a little bit sincewe've done one of these, so I

(02:55):
thought it was time to partakein another tasting on the
podcast.
On the podcast In the pastwe've done Tequila.
Well, yes, that was the last onethat you and I did, so it's
been a while since we've doneone.
I recommend watching that one.

(03:16):
Yeah, well, so do I.
It's good, but we started offvery early on in this podcast.
We did our barrel-aged stouts.

Speaker 2 (03:25):
Oh, that's right.

Speaker 1 (03:25):
Yeah, we did our barrel aged stouts and that was
a lot of fun, and then we didthe brother show, bro show.
Well, we did.
Well, we did the no, we did theIPA tasting.
Oh, that's right About a monthafter the barrel aged stouts I
forgot about that.
We did IPA tasting.
The whole room was full.
We did IPA tasting the wholeroom was full.
There were like seven or eightof us there that night.
And then you and I justprobably a little over a year

(03:48):
ago, we did the tequila tastingright here in studio and that
was a lot of fun.
It's gotten over the years.
It's gotten some really goodtraction and it was a lot of
good information that we gaveout to everyone.

Speaker 2 (04:03):
Yes, yes, yes.

Speaker 1 (04:06):
And so where, between the two of us and really
honestly, when it comes tospirits, you know, hard liquor,
that kind of stuff processing iskind of pretty much the same.
There's a little differenceshere and there pretty much the

(04:28):
same.
There's a little differenceshere and there, um but um, where
people like to say that I'm thetequila guy.
Well, okay, and that might betrue to a certain extent.
Right here to my left, brotherJim, he's the bourbon guy.
He actually has been dubbed thethe bearded bird, the bourbon
beard.
Wait, wait, how's it?
I had it in my head before westarted, forget it.
The bourbon beard of knowledge,that's what it is, yeah.

Speaker 2 (04:50):
The bearded?
Oh, I don't even know.

Speaker 1 (04:52):
Yeah, it is the bourbon beard of knowledge,
anyway.
So, look, this stuff is likeright up brother Jim's alley.
This is like, yeah, I mean,this is his jam and so it.
It's like I said, we were longoverdue for another tasting and
why not partake in?

Speaker 2 (05:10):
um, actually, you know, when it comes to, when it
comes to liquor and and andspirits, like it almost doesn't
get more american than bourbonno, that actually that those
guys actually brought that overfrom Europe Well, from England,

(05:33):
when the colonists moved overhere and they didn't have the
mechanisms for doing this Scotchwhiskeys.
So they started.
What did they have?
They had lots of corn and theyhad lots of white Oak, and so,

(05:55):
being the ingenious guys thatthey were, that's what.
That's what started developingis this right here, this craft
and it is a craft.
It's amazing how you can takewood it's very specific and how
you treat and pre-process thewood, how it affects and imparts

(06:22):
so much flavor and stuff to thespirit.
It just blows my mind.
You know how these guys do this.
It's unbelievable when we getdown to the last one which is a
20-year-old, pappy Van Winkle,that one is a.

Speaker 1 (06:41):
He's got the cat out of the bag already, that is.

Speaker 2 (06:44):
Well, they see that red bag.
Anybody that?

Speaker 1 (06:45):
No, they can't see it , that one is a weed.
He's got the can out of the bagalready.
That is well, they see that redbag.
Anybody that-?
No, they can't see it.

Speaker 2 (06:48):
No, oh, okay, anybody that's a bourbon drinker will
see that red bag and they'll gooh my God.
But anyway that is a weededbourbon.
In other words, bourbon needsto be 51% corn in what's called
the mash bill and then if it hasmore than less than 51 or less

(07:13):
than that, then it's going to gomore rye and that becomes a rye
whiskey.
So we don't have any of these.
It's all corn base mash bills,except for the Pappy Van Winkle
that's got wheat in it, but themash bills are going to be corn

(07:36):
rye and barley for these otherones.

Speaker 1 (07:41):
Well, for all you bourbon drinkers out there, um,
you know, you've, you've got acouple of minutes before we get
rolling into this so you can goget, uh, go get your glass, and
uh, you can sit right back withus and and tip one back.
But, um, we've got five thatwe're going to, that we're going

(08:02):
to taste this evening and, uh,and we'll get get into that in a
minute.
And you mentioned something,jim, that you know talking about
, you know the colonists thatcame over and that they were
bringing this craft with them,that this process is a craft,

(08:23):
and that's, you know, somethingthat I have kind of begun to
pick up on the last couple ofyears, since, you know, probably
I shouldn't say last couple ofyears.
Yes, it obviously takes someingenuity to do this kind of
stuff, but but, but these, theseguys that that, whether it's,

(08:46):
whether it's through the bourbonor like our barrel aged stouts
or tequila, I mean there's,these guys are like some mad
scientists that do this stuffWine, same thing yeah.
And it truly is a craft.
I mean there, there's a scienceto it and and I know just from
um through my tequilaexperiences, but then even more
so since we became members atthe brewery and we would get it

(09:10):
just, you know, get involved inthings that go on there and
talking to the brewmaster, or orjust the guys that are, you
know, working behind the,working behind the bar there,
that this knowledgeable guys.

Speaker 2 (09:22):
Yes, even at that level.
Yeah, yeah, the guys that arepulling the tap handles.

Speaker 1 (09:26):
Oh, yeah, yeah, Definitely knowledgeable guys,
enthusiastic guys and girls yeah, that's true, there are some
women there as well and thatthat they really just they get
into this.
They get into this craft ofmaking you know spirits.

(09:46):
So, um, yeah, so we're, we'llget into it.
Uh, right out of the gate.
Why don't we just do that?
Enough of this talk right.
Enough of this, um so this is amainstay.
This Buffalo trace is a wellokay, that's where we're going
to start.
We're going to start right herewith it.

(10:08):
Let me put my glasses on.
With this Buffalo trace, I'mgoing to introduce it.
I'm going to let brother Jimtalk about it before we pour and
drink.
Okay, buffalo trace, I've heardof it.
I've actually had it before.
I don't even remember what ittastes like or anything like
that, and I think there aredifferent levels to buffalo
trace too.
Right?

Speaker 2 (10:27):
yeah, yeah.
So this is, yeah, this is themade by sazerac, which um makes
is a huge distiller and theywill make this.
And they now have bought therights to pappy Van Winkle and
they're actually even makingPappy Van Winkle.
I don't know they've releasedany yet, you know, simply

(10:50):
because it's got to age a longtime.

Speaker 1 (10:52):
Okay, all right, let's see this one here it says
it's a 90 proof, so, which meansyou take that the proof number,
you cut it in half and it'llgive you the alcohol by volume,
which is 45%.
So we'll start with that.
It's certainly not the highest,but that's a good way to start.

(11:16):
Right at 90%, we'll give UncleJim a little bit of that, or,
brother Jim, I'm sorry, he's notmy uncle.
You good with that right there.

Speaker 2 (11:28):
Yeah.

Speaker 1 (11:29):
We're not here to get loaded tonight.
After that I may let you pourthe pappy, because I just
spilled a couple of drops on thetable.
Anyway, oh, I need to getmyself some Now.
I don't know if I've mentionedthis on the podcast, but it was
back in april.

(11:49):
We had a uh, a bourbon tastinghere at the house.
We had a big giant bourbontasting, big old blowout gosh.
We must have tasted about eightof them, I think something like
it probably overdid it.
You probably shouldn't do morethan six really five to a half a
dozen at the most.
Five's pushing it and yeah,especially if you go back for

(12:11):
seconds.
But I'm looking at this andit's got a nice caramel color to
it.
It's definitely got a goodappearance.

Speaker 2 (12:20):
I would let it air out a little bit.

Speaker 1 (12:21):
Yeah, because it's been bottled up since April.
No I know, I mean it's it's.

Speaker 2 (12:27):
it's like you'll stick your nose right into a big
thing of alcohol.

Speaker 1 (12:32):
Yeah, yeah, yeah, yeah, but and and honestly,
folks, I don't even remember.
I don't remember which one wasour winner, I don't remember
which one was our winner I stillhave my notes somewhere, I
don't remember where like thisBuffalo Trace ranked amongst, I
think.
What do we have?
We had about 20 people tasting,so it was.

(12:56):
We had a, you know, a healthyaudience.
So this has got a lot.
It's spicy, you can smell that.

Speaker 2 (13:08):
Yeah, you can definitely smell the spice.
It coats your mouth really well.
I mean, these guys do a goodjob of of this, of this, this
stuff.
Can I read the label here for asecond?

(13:29):
Of course, let me see what itis, of course, if I can glean
anything.

Speaker 1 (13:33):
Yeah, it definitely has.
Excuse me for that one, itdefinitely has.
We don't have cough buttonshere, so that's the way it is.
It definitely has a lot of heaton the front end.
Yeah, it's a lot of heat on thefront end.
It's got a good nose, it's gotgood aroma, it's got good color

(13:57):
to it, but for me, right out ofthe gate, I don't get a lot of
anything else other than thespiciness from it, and it almost
, it's definitely peppery.
Yeah, that's the rye, okay.

Speaker 2 (14:19):
So the rye is.
I would just just from from thetaste, I would say that there's
a good percentage of rye inthis.
I really don't know, though,what the match bill is, but yeah
you're probably okay so now,okay, like I said, this has got

(14:44):
to open up a little bit, yeah,okay.
So now you're going to get, nowyou can start getting some
vanilla.

Speaker 1 (14:51):
I smell a little caramel.
Yeah, little caramel.

Speaker 2 (14:53):
Yeah.
Yeah, smell a little bit ofthat.
There is so much flavor, aromasand color that starts out as a
clear liquid that is imparted tothis beverage by the treatment

(15:16):
of the wood.
So they take the white oak hasto be white oak to be a bourbon.

Speaker 1 (15:21):
Okay.

Speaker 2 (15:23):
And they create big, long slabs of it.
They let it sit outside and agefor about two years and then it
goes inside and they startmaking the staves.
Okay, so once now that you'vegot a barrel that's got open
ends, they pass it through thisbig flaming head.

(15:48):
Okay, and it'll do a toastingand by how you treat the wood
with the flame, it'll allow itto either pick up more caramel
and vanillas out of the wood asopposed to like when you give it

(16:09):
a big, heavy char that doesn'tlet the lignans and the vanillas
and stuff to come out and getinto the the I would say in that
and you can correct me if I'mwrong, because of course you

(16:29):
will, but and you should, um, Iwould say, the heavier the char,
the more oaky flavor you'll get.
No, not necessarily no, becauseit can't get in there.
It it actually.
You'll pick up just differentthings and they've got different
levels of char.
Yeah, yeah, and it goes by likealligator number one, two,

(16:52):
three, I think, is what it isthe char levels Okay.
But anyway.
So this you know, and whatthey'll do is they will take and
they will let a barrel, let thebourbon, sit in a barrel for

(17:12):
three years, let's just saythree years, and then they'll
have another set of barrelsthat's got, maybe, some other
characteristics.
Okay, that's toasted a differentway, gotcha.
Um, maybe some othercharacteristics.
Okay, that's toasted adifferent way, gotcha.
Or you know, maybe it's charredand the other ones started off
with were just a heavy toast ora light toast or whatever.

(17:34):
Now, a light toast, you'll pickup a lot of the wood a lot of
oak and then again more.
Okay, you leave it in there.
You start, start picking upmore of the wood.
That's where the dis you know.
You say, oh, it's 20 years old,well, you're paying for real
estate.
And then sometimes, dependingon the barrel, 20 years is too

(17:57):
much wood into that stuff and ittastes nasty.
So, anyway, they'll processthese, um, uh, by different ways
and um, yeah, so All right.
Well, uh, before we get it,it's still good.
I mean, this is this is a.

(18:17):
I don't know what you're callingit.
That's probably a $35 bottle ofbourbon, maybe.

Speaker 1 (18:23):
I, you know, I I I've never bought a, a bottle of
Buffalo Trace, so I couldn'teven tell you.
But you know what, though, thelonger it does sit and we talked
about this.
I do remember specifically wetalked about this last year when
we did the tequila tasting, andthe same thing applies.
And the same thing applies itused to be that I liked my

(18:47):
tequila with a couple of icecubes in it.
I wanted it cold.
Okay, because I like everythingcold.
I mean cold water, cold milk,whatever, all that stuff, okay.
And so I would drink my tequilawith a couple of ice cubes in
it, not a ton, because I don'twant to water it down, but I
just want to give it a nicechill.

(19:08):
But then we started doingtastings, and that's when I
started letting things warm up,and the more you let them warm
up, the more you let thembreathe.
You start to discover more aboutthe product itself.

(19:29):
It doesn't matter what it is,and when we first poured this,
that's why Jim said hang on, Igot something on my screen here.
Folks, there we go.
That's why Jim had said oh,yeah, no, just let it sit.
Right after we poured it Well,yeah, we've got them in these

(19:49):
we're pouring into these tastingglasses here and you're going
to.
You're going to get one type ofaroma to start, but that the
longer it sits you'll start,you'll start getting a lot of
other stuff going on, and that'swhat that's.
The benefit of drinking at roomtemperature as well is when you
drink stuff cold, when it comesto spirits and that kind of

(20:11):
thing, it it really hampers theflavor.
It really, it really.
I just I don't want to sayhampers it.
It restricts that flavor.

Speaker 2 (20:20):
So what I want you to do is I want you to leave a
little bit in there.
What?
I want you to do is I want youto leave a little bit in there?
Yeah, and then we are going to.
This is just for your purposes.

Speaker 1 (20:31):
Yeah.

Speaker 2 (20:33):
The next one we're going to pour in there and I
want you to do a side-by-side.

Speaker 1 (20:36):
Okay.

Speaker 2 (20:37):
And your heat.
From what I remember thatMcKenna.

Speaker 1 (20:42):
Hey, you're giving it all away.

Speaker 2 (20:45):
We're ready for it, we're just about ready the next
one, the next one from what Iremember about it is, even
though I can't remember, it'sfrom what I remember it was, it
seemed like it was hotter itshould be.

Speaker 1 (21:00):
I think it's 110 proof, okay, okay.
So let me see, let me doublecheck, so okay uh, so, uh okay,
the next one we're gonna drinkis the henry mckenna.
It's, uh, 10 years, oh no, it's100 proof.
I'm sorry, it's age, 10 yearsand it's 100 proof.

(21:21):
Years and it's a hundred proof.
Um and uh, oh, wow.
Well, actually it's longer nowbecause, but then again it's
it's 10 years in the barrel, butbut yeah, this was actually,
this was actually barreled uh,in 2013,.
But uh, yeah, no.
So we got 50% alcohol by volumeand we've got a hundred proof

(21:43):
here.
So, yeah, I've got a.
I've got 50% alcohol by volumeand we've got 100 proof here.
So, yeah, I've got a littleswallow there left of the
Buffalo Trace.
Let's put a little McKenna inthis one here for Brother Jim,
for you, and a little bit for me.
For you and a little bit for me.

Speaker 2 (22:05):
Okay, so now, right off the get, go this doesn't.
I'm not getting all the big,big high heat of um big hammer
of, uh, like I did that when Igot a big blast of spice alcohol
.
Yeah, Um, oh there we go down,I'm getting out now this, this

(22:27):
one, uh, the I just want you todo a side by side.

Speaker 1 (22:30):
I will.
The mckenna is the one that Icontributed to our bourbon
tasting in april.
Uh, I know I liked it.
I don't know where where Iranked it, I don't remember.
I probably have my scorecardsomeplace, but, um, but I I do
remember.
At least I think I liked itbecause I thought that I had,
and I never tasted this stuffbefore, but I thought I picked

(22:52):
it out when I tasted it too.
So, um, now let me see what Ismell here let it sit, it's,
it's, yeah, it's still airingout a little bit, but it does
have a really really good color.
It might be, uh, you know it'sdarker.

Speaker 2 (23:08):
So in other words, just a tinge darker than so I
would say that, um, you know,maybe this, what would this?
This is 10 year old yes okay,so the that's 10 years old.
The buffalo trace, I think,does it say is that three years
old?

Speaker 1 (23:26):
I don't know if it's let me put my glasses on.

Speaker 2 (23:29):
I don't know if it says I forget what that is so
the other thing that it may haveis that the it may have a
bigger char finish.
Yeah, it doesn't say how longit's aged it needs to be three

(23:49):
years, but it might be more.

Speaker 1 (23:53):
All right, so while I'm sitting and waiting for my
McKenna to air out a little bit,like I said, we picked out the
color.
Hey, just to add a little morecontent to today's program.
Today is August the 15th.
It is National Lemon MeringuePie Day.

Speaker 2 (24:13):
And Kool-Aid Day also .

Speaker 1 (24:14):
It is Kool-Aid Day.
You're giving all my stuff away.
It says it right there.
Oh, okay, it's also Men'sGrooming Day.
That's why I was shaving myarms earlier.
I didn't even know that.
Yeah, national Relaxation.

Speaker 2 (24:30):
Day.
I would like to see this.
I would like to have this at alittle bit less ABV, because
it's got some good taste to it.

Speaker 1 (24:43):
It doesn't have as heavy a spice on it.

Speaker 2 (24:50):
Out of the get-go, let me taste that but it's
definitely got more heat in thetaste, but it's got some good
flavors.

Speaker 1 (25:02):
I'm trying trying to get I get more heat on the back
end.
I got something really quickthat hit the tip of my tongue
right at the beginning of thatsip.
I can't pick it out and thenthe heat kind of came on

(25:24):
afterwards.

Speaker 2 (25:25):
What's okay is that you're going to just remember
what this.
This is a hundred proof.
Yeah, okay, yeah there's a soremember this burn slash heat
that's in this hunter proof.

Speaker 1 (25:42):
Yeah.

Speaker 2 (25:42):
You're going to go taste that Blanton's gold and
that's a hunter proof and that'sgoing to be like honey going
down your throat.
So it's, they did a good job.

Speaker 1 (25:54):
I don't.

Speaker 2 (25:55):
I don't know if uh that's that I can only get in
Europe, I think.

Speaker 1 (26:01):
No, maybe they sell it.

Speaker 2 (26:02):
No, I don't, I don't know if, um, I would like to put
a little bit of water in this.

Speaker 1 (26:09):
Let me taste which is something he's just speaking of
.
Water.
That's something you do.
Uh, there's one that, there'sone that jim likes to to partake
in as well.
Uh, trader, jo Joe's privatelabel bourbon, and that's like a
hundred and twenty five yeah.
And you always put a littletiny splash of water in it, not

(26:32):
much, but a little bit.

Speaker 2 (26:33):
Yeah, like, maybe like one of these caps.

Speaker 1 (26:35):
Right, half a cap Right Right.

Speaker 2 (26:38):
And that's just because it gets rid of the, that
big burst of alcohol, and youcan get past it and you can get
into the, the tastes.

Speaker 1 (26:50):
So Okay, I'm going at that Buffalo trace again.

Speaker 2 (26:57):
I think you will like the Buffalo trace better than
this.
I'm just guessing this has gotsome interesting flavors.
I'm just guessing this has gotsome interesting flavors.
I don't know what they areexactly, but I can't pick them

(27:18):
out as much as.
So which one do you like better?

Speaker 1 (27:23):
I just finished off the Buffalo Trace so I'm going
to rinse the glass this hasstill got a big boost of alcohol
in it, man.

Speaker 2 (27:36):
Generally speaking, most of the bourbons I drink are
in the 100 proof range.
That's what I usually drinkright like I'll drink um.
One of my go-tos is uh rowan'screek I love that for 56 a
bottle.
That's a.
That's a yummy yeah that's ayummy caramelly.

(27:59):
Oh god, is that that stuff'sgood Okay.

Speaker 1 (28:09):
All right.
Actually let me rinse my palateone more time.

Speaker 2 (28:17):
Okay.
So I did what I call a Kentuckychew, which is you put a lot in
there and you swish it aroundwith your gums and then you can
feel the tannins They'll likesuck in your cheeks.

Speaker 1 (28:40):
I mean it's, let me just put a little splash of
water in it the McKenna, theBuffalo Trace to me the heat
comes right on the front side ofit and the McKenna, the heat

(29:01):
comes on the back side of it.

Speaker 2 (29:02):
Yeah, yeah.

Speaker 1 (29:04):
Yeah.

Speaker 2 (29:08):
This has got a lot of .
I think this is spicy it's got.

Speaker 1 (29:13):
It is spicy.

Speaker 2 (29:14):
I don't get.
Oh now.
So if you do put a little bitof water in there now, you can
get the vanillas and thecaramels.
So I think what it is is's justfor this guy here.
The 100 proof is just a littlebit too much to pick up all the

(29:36):
nuanced flavors in it.
It's got good legs andeverything.
So yeah, I think if you putthat, so did that Buffalo trace.
Yes.

Speaker 1 (29:50):
That also had really good legs and stuck to the glass
really well.
Yeah, let me um what's this outbut you know what, um you you
might be right though Um youmight be right, though you might
be right on what I would comeout liking better between the

(30:15):
two.
I think I do lean a little bitto the Buffalo Trace.

Speaker 2 (30:20):
Again, the flavor's there and it's not as hot as
this.
But I think if you put a's andthat's the flavor's there and it
doesn't, it's not as hot, yeah,as this.
But I think if you put a littlebit of water in there Okay.
It'll let you get.
It'll let you get some of those.
Okay, other little, you knowcaramels and vanillas, okay,
ries and whatnot, but this justhas them right out, right, right

(30:43):
there.

Speaker 1 (30:47):
I think.
I don't know, maybe it'sbecause you get more heat on the
back side of it that it ruinseverything else, right right,
right, okay, right, that's what.
That's.
What I'm feeling on my palateis that the heat on the back
side takes.
It's not allowing me to pick up, uh, and and pick out the other
notes.

Speaker 2 (31:06):
Right, and that's one of the things you have to like.
As opposed to beer that, orbeers that we drink that are
barrel aged, they're not as highalcohol and you can still pick
out those flavors, but I'veheard you say it tastes even on

(31:30):
our beers.
It's a little bit boozy.
Boozy right yeah, so that meansthat's a little bit more
difficult for you to pick upthose flavors.
You know the coffees and theother things that are.
You know the fruits andwhatever that are coming out.

Speaker 1 (31:45):
Yeah, yeah, yeah.

Speaker 2 (31:47):
So okay.
All right Now let's go to ourlittle Texas distillery here.

Speaker 1 (31:54):
All right, the next one we are going to pop open is
still Austin.
All right, let me put my glass.
So this is a.

Speaker 2 (32:03):
It's a Texas distillery.
This is a 75% corn.

Speaker 1 (32:12):
Okay.

Speaker 2 (32:14):
And I forget how much rye and barley it has, but I
just know it's big corn, bigcorn, corn, big corn.
And again, this is made fromTexas.
They're proud of you know theirgrains are grown in Texas
Everything.
They're really proud that thisis a Texas beverage.

(32:37):
Okay, so in theory does it sayyeah, it is yeah straight
bourbon Right okay, it's asingle barrel, so it's only aged
in one barrel.
They don't do.
In other words, they don't doany blending.

Speaker 1 (32:53):
Yeah, yeah.
This does say it says aged atleast, so a minimum of two years
.

Speaker 2 (33:00):
Okay.

Speaker 1 (33:02):
Let's see here.

Speaker 2 (33:03):
And the big thing to say is that this, yeah so single
barrel right, yeah, okay, let'ssee here.
And the big thing to say isthat this?

Speaker 1 (33:08):
yeah, so single barrel.
Right, yeah, let's see theexclusive bourbon inside this
bottle has been pulled from asingle barrel, hand-selected for
its impeccable quality andflavor profile.
Right it is.
It's 58% alcohol by volume.

Speaker 2 (33:25):
So, 116.

Speaker 1 (33:27):
Double it, people.
Yes, 116 proof.

Speaker 2 (33:29):
Just remember the, the, the, the heat that you got
from that McKenna, versus whatyou're going to get, this is
even higher ABV, and I'm, fromwhat I remember, this you didn't
get, yeah, okay, I don't.
You didn't get, yeah, okay.

Speaker 1 (33:45):
I don't you know what folks I think, and I'm glad
that Jim and I are doing thisbecause, from what I remember,
oh yeah, Look at that nice color.
It does have really good colorFrom what I remember of our

(34:05):
bourbon tasting I don't, I don'tand I always try to take care
of myself, make sure I haveenough, I'm hydrated enough,
make sure I eat enough that kindof stuff.
And I didn't want to.
But it just happened and I justman, I couldn't remember what I
was drinking and which one Iliked, and all it was bad, it

(34:27):
was okay, it wasn't horrible, Iwasn't sloppy or anything, but
man well, you lose your palate.
It hit me hard.
It hit me hard with the uh, thebourbons.
So, so, different than theother stuff we've done in the
past, you know, especially thetequila tasting.
And we've done tequila tastingnot just here on the podcast,
we've done them here at thehouse.
We've done in the pastespecially the tequila tasting,
and we've done tequila tastingsnot just here on the podcast,
but we've done them here at thehouse.

(34:48):
We've done it a couple of times.
The stout tastings, that typeof stuff, man, that bourbon
stuff just hit me hard and Idon't remember anything.

Speaker 2 (34:57):
So for those of you that are not tequila drinkers or
think tequila is a white spirit, you ought to watch that,
because I hated tequilas until Istarted tasting the really good
ones and wow.

Speaker 1 (35:18):
Now speaking of tequila, really quick, before we
move on, and I let this thingair out a little bit Um, with
our tequilas that we've tasted,we, we, um, everything was right
around the like 90 to $110range, everything that we were

(35:45):
drinking everything you knowwhether it's whether it was our,
our personal tequila tastingwe've had here at the house, or
last year on the on the, on thepodcast we did, we did drink one
.
Uh, that was the class they aresoul and that was incredibly
expensive.
But that's because class, theyare soul, think that they're
better than everyone else and sothey jacked up the price of
their stuff a lot.
But.
But you know, everything elsewas 90 to $110 and it was really

(36:11):
really good stuff.
What are we talking?
You said that Buffalo trace is35, 40 bucks, whatever,
something like that.
I know how much that.
McKenna.
Ran that McKenna.
The McKenna, I believe, was a$55 a bottle.
Ran that the mckenna, I believewas uh 55 a bottle.

Speaker 2 (36:30):
Okay, because I bought two of them and uh, so
the the um that's still lost inwhat is that, I think, is about
60 bucks a bottle about 60 bucks.

Speaker 1 (36:40):
I can't remember I I mean I'm and, and the big, the
big thing, yeah, we're gonnaplug them.
They're not even a sponsor ofthis podcast.
We don't have any sponsors,unfortunately.
But you're more than welcome tosponsor this podcast if you
like Total Wine.
But when we give you thatpricing on anything, we're
pretty much talking about whatyou're going to pay at, like,
total Wine, and if we, if we,you know if it's something

(37:02):
different, we'll let you know.
Only because that's where we doa lot of our shopping for our
tequilas and bourbons and thatkind of stuff, other than our
barrel-aged stouts.
Our barrel-aged stouts theycome straight from the brewery
or other brew houses that we mayvisit.
I was just going to say thatmaybe towards the back end of

(37:27):
this year, Uncle Jim or, I'msorry, brother Jim, he's uncle
to everyone else, he's BrotherJim to me, but Jim, over the
last probably been about a yearand a half or so he's really
really taken into brewing hisown stuff and he's doing all

(37:49):
kinds of different stuff.
He's doing IPAs, he's doingales, he's doing porters, he's
doing barrel aged stuff as well.
He's done a barley wine blend,all kinds of stuff, and it's a
lot of stuff is like, especiallyif you're talking barrel aged.
That's like up my alley Now.
I'm not a huge drinker, though,so he's always texting

(38:11):
Catherine, hey, I'm gonna bringthis over.
And then they're downstairs,they're drinking and I'm not
doing much at all exceptwatching.
But, um, but I think we shoulddo that though, jim.
Let's get your stuff out therein the world and get you some
notoriety.
We should do a tasting.
Like I said, we get closer tothe back end of the year, maybe

(38:33):
around the holidays or somethinglike that, and give you some
time to work on some stuff andget stuff going.
He's got stuff going already,but some time to get some more
stuff.
But yeah, we should do that.
We should do that.
So I'm going to take a sip here.
First.
I'm going to take a whiff.
Now I'm not getting.

(38:55):
So it doesn't have a heavyAlcohol presence, not on the
first hit with my nose.
So it doesn't.
It doesn't have a heavy umalcohol presence.
Not on, not on the first hitwith my nose, it doesn't you
really got to like take it in toeven realize that there is
alcohol in there.

Speaker 2 (39:14):
Yep.

Speaker 1 (39:15):
So that's, that's, that's, nice.

Speaker 2 (39:17):
And this is 116 proof .

Speaker 1 (39:19):
Yeah, yeah, yeah, usually, if it's that high you
can, you can.
And they didn't blend becauseit's on a single barrel, so they
couldn't have done it in thatfashion, right?

Speaker 2 (39:36):
So so Spicy leather.

Speaker 1 (39:44):
The sticks I get.
The sticks were good to theglass.

Speaker 2 (39:49):
Some A little bit of A little bit of some kind of
fruit.
I get um, oh yeah, a little bitof stone fruit.

Speaker 1 (40:03):
um, now I got a real hit of something fruity right
out of the gate, as soon as ithit my tongue yeah soon as it
might.
But it went away.
But the heat factor on it, thespice on it, is not it's, it's,
it's put a little dribble ofwater.
No, no, it's not, it's not.
Even I don't want to do thatit's, it's not.

(40:24):
It's not, as it's not as hot asthe mckenna.

Speaker 2 (40:27):
Yes, it's not.
Yes, that was one of the thingsthat stuck with me about that
McKenna was that for being likethat.
You know, like I said, I wouldrather see that at 90 proof than
you could pick up, because onceyou get past the alcohol and
that heat, there's some goodflavors that are there.

(40:48):
Not as much as the Buffalo.
I like the flavors and thetrace better than I do the
McKenna, but yeah.

Speaker 1 (40:56):
Yeah, Like I said, I think that unfortunately and it
is unfortunate because theMcKenna has got a really great
color, it's got some great agingon it I mean 10 years, Uh.
So it's got a lot of greatstuff and we're touched, we're
just talking about for us here,but that high heat, that high
spice on the backside of it tome took away any ability for it

(41:22):
to really settle and rest on mypalate and for me to be able to
pick out anything else.

Speaker 2 (41:26):
This is really good.

Speaker 1 (41:28):
But after a sip of this, still Austin, yeah, the
finish isn't hot, so it settles,and then you can really try to
pick apart what else is in there.
There it is again.

(41:51):
As soon as it hits my tongue Iget some kind of a fruitiness
and then it gets a little warm,but but it settles down and then
, you know, I can kind of youknow.

Speaker 2 (42:11):
So there is, there is some tannins in this, because
it's it's kind of like like adry wine where it's suckering
you up okay but it's still good.
This is a yummy.
This is a good, it actually isgood it really is the price of
this.
Let me see if I can find theprice.

Speaker 1 (42:31):
And this is single barrel yes, and this one is
exclusively made.
This one says right there onthe label it's exclusively made
for total wine oh, yeah, yeah,so okay okay now still austin
may bottle, for they may just beout there on the market, but
this particular one is exclusiveso they send somebody there and

(42:53):
they hand pick them.
There, you go.

Speaker 2 (42:54):
That's what it is.

Speaker 1 (42:55):
Okay, all right.

Speaker 2 (42:56):
Hold on Still Austin single barrel price.

Speaker 1 (43:02):
He's talking into his phone, if you're listening,
okay.

Speaker 2 (43:05):
I wish you would shut up, because it.

Speaker 1 (43:16):
I was thinking really slow, did you get it?
Um so while we're waiting foruh, brother jim oh so here, yeah
, go ahead.

Speaker 2 (43:29):
So.
So I'm getting cast.
Oh, that's cast strength Single.

Speaker 1 (43:37):
Single barrel cask strength is what this one is.

Speaker 2 (43:41):
Oh fuck, $169.

Speaker 1 (43:47):
Oh, wow, yeah, that's , let me put my glasses on.

Speaker 2 (43:52):
Is that total wines and more price?

Speaker 1 (43:55):
No, that's cask cartel.
Oh, here let me my glasses onIs that total wines and more
price.
No, that's cask cartel, oh herelet me, let me, oh no, 80 bucks
.

Speaker 2 (44:00):
Okay.

Speaker 1 (44:01):
Oh no, that's nope, nope, nope, nope, nope, nope,
take it back.
Take it back, that says rye,single barrel, rye Cask strength
, nope, right.
Single barrel cask.
Small batch yeah, a singlebarrel cast, but small batch,
yeah, About 80 bucks.

Speaker 2 (44:14):
Okay.

Speaker 1 (44:14):
Yep, all right, 79, 99, about 80 bucks.

Speaker 2 (44:17):
Okay.

Speaker 1 (44:18):
So that it's.
It's got good flavor, it's gotum, uh, like you said, the, the
it's real sweet on the frontside.
I mean like as soon as it hitsyour tongue it's sweet, and then
, and then the heat comes.
But then the heat dissipates,settles in.
You can really hold this inyour mouth for a while, let it
really roll around on yourtongue.

(44:39):
Yep, because it's not too spicyto where it feels like it burns
your taste buds.
And again, I put in about that.

Speaker 2 (44:47):
Oh, you know what next time we do this yeah, the
little yeah.

Speaker 1 (44:50):
Yeah, that's pretty screwed up, yeah, yeah yeah.

Speaker 2 (44:54):
So I put in about that much in there.
And again it makes a difference.
Like say, for instance, if youdrink, what the hell is it?
I used to drink it all the time.
Anyway, there's certain onesthat I drink that are like 128
proof.

Speaker 1 (45:12):
Yeah.

Speaker 2 (45:13):
And you can drink them that way, yeah, and it's
okay.
But to like Booker's, forinstance, booker's, you put a
couple drops of water in there.

Speaker 1 (45:25):
Oh, my goodness gracious, it's just night and
day difference, you know, I gota buddy of mine and I'm going to
plug his podcast Larry Reedy'sAmerica buddy of mine and I'm
going to plug his podcast LarryReedy's America.
My buddy, larry, he has donejust a ton of bourbon tastings

(45:45):
and whiskey tastings on hispodcast.
Hang on, let me see.
Uh, I'm looking up somethinghere.
But Larry, now Larry's 86 yearsold.
Okay, larry, uh, he loves thereally high proof stuff.

(46:07):
He'll drink stuff 128, 134proof, uh, that kind of stuff.
And that's what he did.
But he'll, he'll tell me, he'llsay, ben, I'll pour four ounces
or six ounces and that'll lastme for four hours.
And so, yeah, and he, no icecubes, none of that kind of

(46:29):
nonsense.
Larry just pours it right intohis glass and goes, but he'll
sip on us, he'll sip on sixounces for four hours, and uh,
but he loves that high proof,loves that high stuff I use, uh,
baby food jars, and they'renice and thick, you can take
them outside.

Speaker 2 (46:47):
You bang them around a little bit yeah, and they got
the necked in top.
So they, you, they, do the samething as this, yeah.

Speaker 1 (46:54):
Now have you heard of this one Cause he was telling
me there's this chicken cock,it's a Kentucky straight bourbon
whiskey chicken cock.

Speaker 2 (47:05):
Yes, I have.

Speaker 1 (47:06):
You've heard of that one.

Speaker 2 (47:07):
Okay, I don't know whether it's any good or not, I
don't either, I don't either,but not I, I don't either, I
don't either.
But but I will say that thatwhat we just drank was probably.
I wish I had some more stuffthat I could have brought over.
But bang for your buck.
Yeah, that that, still austin,is some pretty nummy, nummy

(47:30):
stuff.

Speaker 1 (47:31):
Well for not being the bourbon guy and being on
number three right now.
Yeah, I like that one, the bestout of the three we've had so
far.
Yeah, if I had to rank them andgrade them right now, I would
go still Austin at one, buffaloTrace at two and McKenna at

(47:52):
three, buffalo Trace at two andMcKenna at three.
Before we get to the next one,and before I polish this taste
off, being that it's August 15th, we've got some celebrity
birthdays today Ted Maynard no,no, no, no, no, no.
We got Jennifer Lawrence,actress Jennifer Lawrence.
She's 35 today.
Joe Jonas, the pop singer fromthe Jonas Brothers he's 36.

(48:12):
Let's see, and until I make thelist as, like a YouTube star,
I'm not going to recognize anyYouTube stars or TikTok stars,
none of that kind of stuff.

Speaker 2 (48:23):
My ex-girlfriend from high school, bryce Wong.
She's a birthday today.

Speaker 1 (48:27):
Ah, okay, ben Affleck I like Ben, I like Ben.
Yeah, he's 53.
53 today.
So happy birthday to you guys.
Let's see who else is up here.
Man, there's a long oh.
Napoleon Bonaparte yeah,napoleon Bonaparte was born in.

(48:48):
Let me put my glasses on so Ican see.
I think he was born in 1769.
Holy Toledo, that guy would beold today.
Anthony Anderson actor yeah,anthony Anderson, he's 55 today.
Deborah Messing yeah, from 57.

(49:10):
Yeah, nice, okay, cool, cool,cool.
So, yeah, nice, happy birthdayto everybody.
All right, let's uh, I, I, if Ididn't mention, I think I did
this really sticks to the glass.
Well too.
So this, uh, this, still austin, this is, uh, this is good
stuff.
For, for the novice on bourbonas I am, you know, tequila is a

(49:35):
little bit different, but youknow, when, once you start
drinking, uh, you start gettinginto spirits, you start knowing
what to look for and you can,you can really uh, you can
really become quite the uh,quite the expert right away.
You know very quickly If youunderstand what it is that
you're looking for in appearance, in aroma, in flavor, and you

(50:00):
understand, you take the time tounderstand the processing and
all that kind of stuff.
You know a lot of people itdoesn't matter.
They've been drinking for 40years and all they want to do is
just get hammered.
So it doesn't matter.
It's just like just give methis or give me that and they
don't'd say it's pretty good,but you know, and it does the
job.
No, no, no, no, because wedon't drink like that.

(50:21):
You know, we're not, we're notout there to get, you know,
loaded and and forget the day.
Um, you know, we want to knowall about what it is that we're
drinking, so we take the time toindulge in all that stuff.
Anyway, all right, so let mefinish this one up and then
we'll get to our number four.

Speaker 2 (50:42):
I want to open that up.
I think that's a fresh bottle,so you know what you need to do
one of these times.
I want to do what's called akentucky chew do that like you

(51:02):
do a mouthwash and then and thenyou'll um, you'll get like a,
it'll pucker you up that's the.

Speaker 1 (51:09):
Oh yeah, no, that's.
That's the tannins feel it onthe inside of my cheeks and all
that, yeah, yeah, yeah.

Speaker 2 (51:14):
The tannins Feel it on the inside of my cheeks and
all that, yeah, yeah, yeah.

Speaker 1 (51:16):
That's the tannins that's doing that.
Yeah, it warms the whole mouth,the inside of the cheeks, the
tongue, your gums warms it allup, but it's not an
uncomfortable warm.

Speaker 2 (51:32):
It's not a burn, no, it's just one of those things
you can do to see, like, howmany tannins are in it.

Speaker 1 (51:38):
Wow yeah, no, that was pretty good.
That was really kind of suckingin my cheeks there, okay.
So let me see that box you wantme to leave it in the box?
Yep, just leave it in the box,I'll just bring it to you, just
like so.

Speaker 2 (51:51):
So this one's going to be number four people, so at
one point in time.

Speaker 1 (51:52):
Hold that up to the camera.

Speaker 2 (51:54):
So at one point in time, let's do.
It's kind of like on a cattycorner there At one point in
time, blanton's only made thesingle I forget the normal
Blanton's and they sold that tothe American market normal
Blantons and they sold that tothe American market.

(52:19):
And they made three others thatthey sold to the European and
Asian markets and that's theonly place that you could get it
.
I used to go to Europe a lotand I had friends that would
come over here Co-workers notfriends, but co-workers and so
this came from Germany.

(52:39):
That's where we used to do alot of the business.

Speaker 1 (52:42):
Yeah, that's right, and this is 102, 51%.
Okay, so we're going down alittle bit in proof.

Speaker 2 (52:49):
We're going to go down.

Speaker 1 (52:50):
Yeah, yeah, yeah, Okay all right, let me rinse
this glass.

Speaker 2 (52:56):
This is an unopened bottle.

Speaker 1 (53:02):
Oh, wow.

Speaker 2 (53:03):
Yeah, and I bought this.
You got the receipt in there.
Yeah, back when was this?
Oh, that's German, so this was,oh, this was in Switzerland

(53:29):
holy cow.
At that time I'm looking for adate.
Oh, this is 2017.
So At that time I'm looking fora date oh, this is 2017.
So this was 119 euros, okay, oh, no, no, that's 114 euros.

(53:50):
And then the Swiss money was119.

Speaker 1 (53:57):
Okay, okay, so anyway , but that was from 2017?
Yeah.

Speaker 2 (54:01):
Okay, wow, and it's still unopened.

Speaker 1 (54:04):
Can you believe it?
Yeah, I can, nice.

Speaker 2 (54:07):
Yeah, so this is, let's see here.
So this was actually.
They dumped it, bottled it in2015.

Speaker 1 (54:23):
Okay.

Speaker 2 (54:26):
From barrel number 107, rickhouse number 39, which
the rickhouse is what they call,the building where they store
all the barrels.

Speaker 1 (54:40):
They call that a.

Speaker 2 (54:43):
Rick House.
So you are going to.
Yeah, I think I've let actionsspeak for themselves.
Okay, I think I'd let actionsspeak for themselves Again.
Euros back then.
What did I say?

Speaker 1 (55:01):
it was 114 euros 114, yeah, so that's probably like
about at the time.

Speaker 2 (55:11):
The conversion would be like about 125 bucks,
something like that okay but Ithink right now to get this I
think you can buy this here inthe states and it's about it's
about 200 bucks, something likeoh wow, yeah, maybe not that
much I don't know, so let's justhave it, he's opening that

(55:31):
bottle for us, right?

Speaker 1 (55:33):
here not just for for him, not just for me, but for
you out there as well.
And if you're listening, thanksfor listening, but you should
really be watching.

Speaker 2 (55:43):
So importier von SL drei Fubs nur drei, okay.
So and a lot of people, theycollect these.

Speaker 1 (56:00):
Oh, the bottle tops yeah, caps yeah, yeah, yeah,
yeah.

Speaker 2 (56:03):
Okay, let's hope that the cork is still out.
Okay, nice.

Speaker 1 (56:07):
So while Brother Jim's doing that Nice this day
in history.

Speaker 2 (56:13):
No way, let me smell that cork, let me smell that
cork.

Speaker 1 (56:15):
let me smell that cork oh fuck, oh dude.

Speaker 2 (56:21):
So one one day wow one day at benning camp one time
at benning camp yeah, um, letme have your glass.
Oh, I took this to a friend'shouse and we drank the whole
frickin' bottle?

Speaker 1 (56:39):
No, you did not.

Speaker 2 (56:40):
Yeah, we did, oh, we just got crazy.

Speaker 1 (56:42):
Well, I don't remember if I shared it last
year when we did our tequilatasting, but I remember one time
I was over at Bart and BrendanJust for the shits and giggles.

Speaker 2 (56:53):
Take a nose, hit off that right now.
All right, I'm just curious.

Speaker 1 (56:59):
Smells really sweet.

Speaker 2 (56:59):
No burn huh.

Speaker 1 (57:01):
No like like zero, zero at all.
You can't smell it.
Yep, it's.

Speaker 2 (57:06):
I mean yeah that's what I'm telling you.
That's the difference betweengood stuff and.

Speaker 1 (57:13):
Okay, oh, and it's not like, and it's not like the
other three were garbage, it'sjust no difference in just but
that's why that bottle is.
You know, if they, if they'reselling it here in the states,
it could be an upwards of 200bucks this was the proof of this
you said it was like 104, Ithink, or 102 uh 103 103.

(57:34):
okay, so, um, but one time,speaking of polishing off the
whole bottle, one time, one time, katherine and I we had gone
over to, uh, to bart andbrenda's house this family
family, for those of you who arenot aware but we'd gone over to
bart and brenda's house andthey had a friend come over and

(57:54):
the guy Bart, bart and Brendatold him that I was going to be
there and like, oh yeah, no, myuncle Ben's going to be here and
he's the tequila guy.
Blah, blah, blah, blah.
So the guy brings a bottle of,he brings a bottle of Addictivo,
which, in case, in case youdon't know, but in case you were
around last year and youwatched the Adictivo Extra Añejo

(58:15):
when Brother Jim and I did ourtequila tasting, that was the
one that we no, no, we had likeseven tequilas that night.

Speaker 2 (58:25):
We didn't have that at the tasting.
No, no, no, we had it here.
No, we had it here oh did we?

Speaker 1 (58:29):
Yes, we had it here in studio, oh okay, yeah.
We had it here in studio.
Oh, okay, yeah, we had it herein studio because we had the
Cava de Oro also, which was ourwinner.
And then we did the Addictivoand that one we liked even
better.
But this guy.

Speaker 2 (58:41):
And the Cava de Oro.

Speaker 1 (58:42):
Yeah and the Cava de Oro is like man, it's like
killer stuff.
So the guy because Bart andBrenda tell him oh no, uncle
Ben's going to be here, he's atequila guy.
Blah, blah, blah, blah the guybrings over an Adictivo Extra
Añejo and it's in a box.
He introduced him andeverything.

(59:03):
I brought this over becausethey said you're the tequila guy
.
I don't even know anythingabout this stuff, but what do
you think I'm like?
well, the only way we're goingto find out is if we crack it
open and drink it then get aboner so, and I hadn't had it
before what I had, I hadn't hadit before that no, really no,
you're just me telling you aboutit.

(59:24):
Yes, oh okay, so, so, um, we,between him and bart and myself,
we polished the whole bottle.
We polished the whole bottleand it was really good.
He's like what do you think?
What do you think?
I said this is really goodstuff.
Yeah, this is good stuff.
And, uh, he was like wiping hisbrow, wiping the swab man.

(59:44):
I was feeling so much pressurebecause he said you're the
tequila guy, I don't want to letyou down.
I'm like no, no, no, no.
There's talking me up way toomuch.
So.
So then, what bark?
Do we polish that bottle off,the three of us, and probably 30
minutes, I mean, yeah, barkgoes inside and gets a bottle of
scotch and brings that out, andthe three of us polished that

(01:00:07):
thing off.
I think it was.
I don't remember.
I don't remember, but Iremember the three of us
polished that sucker off too.
It just that was a lot of stuff.
That was way too much.
That was way too much.
So, okay, I'm gonna shut up.
Really well, I'm not gonnaactually shut up.
I'm gonna say this that thisday in history oh, wow, let's go

(01:00:30):
to.
Oh well, do I have the rightdate?
Oh, no, no, no, no, no, no no,this is tomorrow.

Speaker 2 (01:00:42):
This is tomorrow.

Speaker 1 (01:00:45):
They changed it.
I had it Shoot, let's go back apage.
Go back a page, come on.

Speaker 2 (01:00:51):
This has got an awesome mouthfeel.
It's nice and it's just it'sswitched.

Speaker 1 (01:00:58):
I had it there.
It is okay, there it is.
I had it on on today and it forsome reason I must have hit
something and it switched.
Uh well, okay, on this day in1057, so like a really long time
ago, over a thousand years ago,macbeth, king of scotts, was
killed in battle by by malcolm,the eldest son of duncan the
first crazy, huh, yeah, howabout in 1879, actress ethel

(01:01:25):
barrymore, who was consideredthe first lady of the american
theater.
She was born in Philadelphia,again on this day in 1879.
1914, after 10 years of workprobably a little bit more the
Panama Canal finally opened toships.
This just really has awonderful aroma.

(01:01:48):
It has a wonderful it's gotfirst off.
Besides the aroma, when youlook at this thing right here I
don't know if you look, you'rejust looking on camera so you
can't appreciate this.
I'm telling you right now thatcolor is.
So it's just, yeah, it's adelicious color.

Speaker 2 (01:02:11):
It's a great looking color.
There's just so many things.
This thing is so good.
Yeah, it's the Rite ABV for theflavors that are there.
Again, this is a rye whiskey.

(01:02:35):
This is a rye.
Again, this is a rye whiskey,so you're going to get spice.

Speaker 1 (01:02:40):
Don't stick your nose .

Speaker 2 (01:02:40):
I mean not a rye whiskey but it's not a weeded
whiskey is what I should saywhich you're going to get a
completely different mouthfeelover there on that.

Speaker 1 (01:03:01):
And spice it's got.
It does have some, it does havesome spice on it, but what I
noticed, putting that, what Inoticed was taking that first
sip and kind of letting it rest.

Speaker 2 (01:03:09):
It was very velvety yes and so, oh, yeah, oh yeah,
yeah and so, if you do aKentucky chew with this, yeah.
You won't get that that big.

Speaker 1 (01:03:20):
It won't suck in your cheeks as much.

Speaker 2 (01:03:22):
Yeah, there's not a lot of tannins.
Right so in other words, thewood time on this was was again.
They did they just, they nailedit, I, I, they nailed it.
I didn't really so there's a,there is a I forget it's a green
label, I think it's calledReserve, and they, they mature

(01:03:49):
that in the coldest part of therickhouse and that will develop
like green apple notes to it,and it's just really unique.
I've got a bottle of that and Iwas going to bring it over, but
you know what?
I brought this over, so, yeah,so this is again you said

(01:04:13):
velvety.
Yeah, you know.

Speaker 1 (01:04:19):
Yeah, definitely.

Speaker 2 (01:04:20):
I mean, that can go on and on and tell everybody.

Speaker 1 (01:04:26):
But you know, so there's.
Hey, just get your 200 bucksand go find out where they sell
it, and there you go.
Let me see what else happenedon this day.
Uh, 1935, entertainer WillRogers and aviator pilot Wiley

(01:04:49):
post were killed in a planecrash near point Barrow, alaska.
Oh, I love Alaska.
Oh, alaska, so good, so good.
Uh, let's see.
Hirohito, the emperor of Japanbroke the precedent of Imperial
silence when he made a nationalradio broadcast to announce
Japan's acceptance of the alliesterms of surrender in world war

(01:05:11):
two.
That was in 1945.
Wow, okay, I still have somemore of that left.
How about 1979?
After a troubled production,francis Ford Coppola's
Apocalypse Now was released.
It became a film classic, notedfor performances by Marlon

(01:05:35):
Brando and Robert Duvall, whosecharacter famously says that he
loves the smell of napalm in themorning.
That's right yeah.

Speaker 2 (01:05:47):
Standing out there with his hat on yeah and no
shirt.

Speaker 1 (01:05:53):
Yep, yeah.

Speaker 2 (01:05:59):
I'm picking up here.

Speaker 1 (01:06:01):
There's just that's good stuff.
This is good stuff, so againlet it set.

Speaker 2 (01:06:10):
Let it set, let it air out, and then you can start
picking up that.

Speaker 1 (01:06:14):
See, that's probably why Larry can handle those 128,
134 proof bourbons, because hejust pours six, he just lets it
sit and he just takes four hoursto drink it.
He's not in a rush.

Speaker 2 (01:06:30):
That's the same with me when I pour.

Speaker 1 (01:06:33):
I got my baby food jar and I pour a little bit in
it and yeah and it goes outsidewhile I'm doing stuff in the koi
or greenhouse I was gonna bring, I was gonna bring a couple
other things up into studio forthis, but I, I, um, I decided
against it simply because we'vegot five bourbons here and when

(01:06:54):
we did the tequila tasting lastyear and we, like I said, I
think we did like seven or eighttequilas and we didn't go back
and compare stuff or anythinglike that.
But man, I know I was feelingit afterwards and I don't want
to get like that, I want toremember tonight.
But so I didn't, I didn't bringanything else up, we decided

(01:07:16):
we'd keep it at five but, I, wasgoing to bring one up that was
uh oh, yeah, sure.
I was going to bring one up thathas that has honey in it.
It's a lot lower proof.
I think it was only like 70proof, I think something like
that, but it had honey in it andI think if you guys have been
with the podcast for any stretchof time, you know that I like

(01:07:38):
sweet stuff.
So, uh, that would.
That'd be like right up myalley.
Um, but um.
And then what else?
Oh, these, the, the, thetasting glasses we're drinking
out.
Well, they're actually nottasters, but these, uh, these
glasses we're drinking out ofwell, they're actually not
tasters, but these glasses we'redrinking out of.
What's the name of this?
I don't remember what it is,but it's a whiskey that's made

(01:08:05):
in shoot.
It's got a W on it yeah it'slike West Wind or something like
that, and I can't remember ohwoodford.
No, no, no, no, no, no, no.
This is the one that rememberwhen we went to the.
We went to the, the theanniversary party at the brewery
and and they were sampling thisstuff.

(01:08:27):
They had like four different,four different varieties of this
.
They were sampling it, whichwas weird because but I guess,
because it's all barrel agestuff, but yeah, they had the
guys out there sampling this.
I bought a bottle of this at thePortland airport, um, last year
, but it's not a Kentuckybourbon, so that's why I didn't

(01:08:48):
bring it up.
It is a, it's a, it's a whiskey, it it?
Yeah, it's a bourbon style.
I guess they call it like abourbon style whiskey, but it's
not a Kentucky bourbon whiskey.
So I was like, okay, I'll justI'll kind of leave this one out,
and that one is actually reallygood stuff too.
But this blends Wow, this isreally really good.
It's kind of like it's.

(01:09:12):
It's kind of like it it ittastes so good Like you really
don't want to drink it all atonce.
You know, you just want to, youjust want to let it sit there.
You take a little little hitand then set it down and then,
whatever, you know, come back 10, 15 minutes later, take another
little tiny hit, you know, anduh, it's kind of like that.

(01:09:32):
Yeah, it's really really.
And it's kind of like that.
Yeah, it's really really good.
It's got a great nose to it.
Like I said before, it reallysticks to the glass.
But I can say this all of thesehave really good legs, so they
stick to the glass real well.
But, yeah, just the mouthfeelon this one is the best of the

(01:09:58):
four.

Speaker 2 (01:09:58):
You know the mouthfeel on this is comparable
to that honey.
I mean it's got, because it'sso velvety.

Speaker 1 (01:10:08):
It's got notes of honey in this and the honey on
that bourbon is going to bevelvety because of the honey.
But yeah, you're right, without, without the actual honey in
this, this is very, very, veryvelvety, yeah, so okay, let's go

(01:10:30):
look.
Okay, let's do that okay, let'sdo something yeah, you know
that.

Speaker 2 (01:10:43):
Barely that barely warmed up the inside of my
cheeks yes, yeah, compared tosome of the other ones it did,
do it, I guarantee you yeah butnot I mean nothing in comparison
to especially the McKenna.
I'm looking for oh, I know, Itold you that yeah because that

(01:11:03):
McKenna was spicy.
That's a little bit of a warmone Okay so what are you doing
over there?
What I'm doing is I'm trying to.

Speaker 1 (01:11:16):
We've got one more to go, by the way, so stick with
us.

Speaker 2 (01:11:20):
Yeah, yeah.
So, and I've got some historyon that because I've been-
drinking On the Blantons.

Speaker 1 (01:11:27):
No, oh, on the next one, yeah.

Speaker 2 (01:11:29):
Okay, so I've been drinking that for so long before
it became.

Speaker 1 (01:11:34):
That's the next one we're going to sample right
there.
I'll let.
I'll let brother jim talk aboutit in a second.
That's the next one we're goingto sample right there.
Pappy van winkles.
This one's a 20 year yeah,bourbon.
So this is like really big timestuff yeah, I can't, I can't.

Speaker 2 (01:11:49):
I believe you're bringing it over here.
So anyway, um, so anyway, soanyway.
So anyway, before this stuffbecame all in a rave, I just had
a little bit of it Before thisstuff became all, whatever you

(01:12:09):
want to call it, everybody'slike in a crazy mode for it.

Speaker 1 (01:12:13):
Right.

Speaker 2 (01:12:15):
I was drinking this and there was limited releases
of it.

Speaker 1 (01:12:23):
I remember that, because I remember yeah, there,
it is right there on screen Forthose of you who are watching
there.

Speaker 2 (01:12:29):
It is Limited releases and I used to call up
and that was because there wasonly so much to go around, gosh,
I remember.
I used to call up and I used totalk to Julian Van Winkle.

(01:12:50):
And so I'd asked him.
I said Julian, I says when?
When are you going to bereleasing this?
And long story short he'd getwe, I would get a date out of
him.
And so then I had the wholesupply chain worked out.

Speaker 1 (01:13:06):
Right.

Speaker 2 (01:13:07):
So in this case he would release it and it would go
to, I think, the distributor.
Here I'm going back a while.
I'm trying to remember Young'sMarket, I think is what it was
oh gosh and Young's gotswallowed up by another company.
Oh, you know them.

Speaker 1 (01:13:23):
I know Young's Market .
Yeah, they got bought up byanother company.

Speaker 2 (01:13:27):
Yeah, this was way back when.
Yeah, and so then Young's woulddeliver to Total.
I think I was getting it atthat time from Total Wines Amore
, and this is when you couldwalk in and you could buy a

(01:13:47):
bottle of 23-year-old,20-year-old, 15-year-old,
12-year-old, 12-year-old rye and10-year, 10 year old rip van
winkle.

Speaker 1 (01:13:57):
Those were the products that they that they had
, so I would you could just like, just go in and grab them off
the shelf, yeah yeah, yeah, yeah, yeah.

Speaker 2 (01:14:06):
this was, um, I think when I bought this, this was
probably probably 230 bucks.
I think it sells for a couplethousand now, and then the 23

(01:14:27):
year old was like 350 bucks.
The 15 year old, which was theone that is really good 15 year
old, I think $150 or somethinglike that, and then the
12-year-old was I don't evenremember, and then the Rip Van
Winkle, the 10-year-old was like$50, $60, something like that.

(01:14:51):
So I would walk in and I wouldbuy, buy those, and well, you
can do the math and and walk outand I had my, my bourbon and I
was.
I was happy I and you could dothat twice a year because they
released it twice a year rightright, right right so now I

(01:15:13):
think it I the first time I sawit on TV was, I think, a show
called NCIS, LA or Los Angelesor something, and the the
character that played the boss,little tiny gal, said you know,
yeah, we're going to, today wasa good day, we're going to
celebrate.
She brought out a bottle ofthat and then, and then, and

(01:15:34):
then it just like and that wasit yeah, oh man it went crazy.

Speaker 1 (01:15:39):
I remember.
I remember probably a good 15years ago when you were talking
about pappies and you weretalking about how expensive it
was back then, and this waslonger than that but but but
just but just when it kindbecame, when it kind of came on
my radar, you know, and Iremember you would say, oh yeah,

(01:16:02):
no, I'm getting ready, they'regoing to be releasing this or
whatever, and and you weretalking about I want to get a
case and all kinds of stuff.

Speaker 2 (01:16:13):
Yeah, and all kind of stuff yeah, yeah, that was I
never got a case because it justallows you.
I bought this um hold on asecond hold on yeah, what's the
year?

Speaker 1 (01:16:25):
tell me.
Yeah, let me see, let me, let'slook at this here.
This is crazy stuff.
People especially is okay sotheir brother jim sends me a
text today and he's like okay,when you want me to come over?
And I told him what time.
And so then he says, he says,well, I'm gonna bring the 20
year old pappy van winkles, andI'm like, I'm the.

(01:16:48):
I was just like, oh yeah,whatever I didn't.
But to myself inside I'm goingare you kidding me?
Are you kidding me Because Iknow how much he spends on this
stuff.

Speaker 2 (01:16:59):
Oh, this ain't right.
Here it says it's $105.

Speaker 1 (01:17:03):
Yeah that doesn't sound right at all.
This doesn't Let me see.
I'm looking at the tag here.
It doesn't say when it wasbottled.

Speaker 2 (01:17:12):
No, I'll show you, or when it was, you know'll, I'll
show you, I'll tell you, or whenit was you know, wait, hang on
20 year.
Blah, blah, blah, no it's gotjulian's signature on it yeah,
julian.

Speaker 1 (01:17:22):
Julian p van winkle, the third, yeah, yeah, it
doesn't it doesn't say see ifyou can see it on there
somewhere.
I don't know, maybe I'm so,maybe I'm seeing double um,
again this before.

Speaker 2 (01:17:34):
Sazerac bought them out, so bottled by so a bigger
company bought them out.
Yeah, so Pappy sold all theirstock.

Speaker 1 (01:17:47):
Wow.

Speaker 2 (01:17:48):
And how to make it, and everything to Sazerac, which
is the company that makes thefirst one that we tasted, the
Buffalo Trace.
Yeah, yeah, so this was bottledby Old Rip Van Winkle
Distillery Frankfort Kentucky.

Speaker 1 (01:18:03):
Which now, if you got that today, it would say
bottled by Sazerac, probablyright.

Speaker 2 (01:18:07):
Don't know.
Let's see here.

Speaker 1 (01:18:12):
When do you think you bought that bottle dude?

Speaker 2 (01:18:15):
Oh man, I don't know.
I bought this a long long timeago.

Speaker 1 (01:18:18):
Yeah.

Speaker 2 (01:18:19):
So, it doesn't normally it'll say like I know,
but it doesn't say anywhere onthere.
So this is 90 proof, so we'rewalking down.

Speaker 1 (01:18:27):
Okay, we're going back Okay.

Speaker 2 (01:18:28):
All right, all right, all right.

Speaker 1 (01:18:31):
So we'll get a little less heat.
We so we'll get a little lessheat.

Speaker 2 (01:18:33):
We'll get a little more flavor, that's good.
No, just because it's 90 proofdoesn't mean.

Speaker 1 (01:18:36):
Well, okay, yes, yes, you're right, because I mean
yeah, I mean I've had.

Speaker 2 (01:18:40):
But what you're going to notice, okay.

Speaker 1 (01:18:43):
I'm going to shut up.
I've had 80 proof tequilas thatwould just like you think you
could breathe fire with.
What I want, and he's going topour it, though, so I don't get
one drop on the table.

Speaker 2 (01:18:56):
So there's a unique, there's a unique taste.
That is in all of the VanWinkles except for the 10 year
old products, and I don't knowif it's okay.

(01:19:24):
So this is a what's called aweeded bourbon.
Okay, so, in other words, um,it's made with wheat, so what
wheat does is it gives it bettermouthfeel.
Okay, um and um, yeah, sogetting all comfortable here,
folks.

Speaker 1 (01:19:41):
I know it's crazy right so now they again um.

Speaker 2 (01:19:47):
I've sat down and compared this with 12 year old,
15 year old.
Yeah, 15-old was the best.

Speaker 1 (01:19:57):
Of the Pappy.

Speaker 2 (01:19:58):
Yeah, this was the next best.

Speaker 1 (01:19:59):
Okay.

Speaker 2 (01:20:00):
And then this was actually beating out the
23-year-old.
Wow yeah, now that's the onethat I had.

Speaker 1 (01:20:08):
Okay, is that just Okay?
Like you said, your favorite isyou said the 15-year is.
If you're watching, you've gota couple of drops on the table.
You got to just scoop them upand you know you got to lick
them off the table.
You can't let that go to waste.
Okay.

Speaker 2 (01:20:26):
So you just said something.
I'm hoping that you can pick upthis flavor.

Speaker 1 (01:20:29):
Okay, but you said something like the 15 year old
is your favorite, though.

Speaker 2 (01:20:33):
You said, you said that one Everybody the
15-year-old is your favoritethough you said that one
Everybody's favorite.

Speaker 1 (01:20:36):
Oh, really, really.
So why, okay?
Why do you think that is?
You've got something that youknow that everybody's so proud
of.
We're going to age it 23 years.

Speaker 2 (01:20:45):
It's age, 20 years, one of those things.
It's just so.
Like I said, there's I don'tknow which ones I said it on,
but I go.
I would like to see this in a90 proof.

Speaker 1 (01:20:56):
Okay.

Speaker 2 (01:20:57):
I think it was the McKenna.

Speaker 1 (01:20:58):
McKenna.
Yeah, you know, I could seethat when they dial it back a
little bit, Because there's justthey hit the right fricking
combination of and I think theheat going back to that McKenna
cause you brought it up, I thinkthe heat on that, like I said,

(01:21:20):
I think I mentioned it before itseemed to take away the ability
to pick out the other notes andthe flavors in it.

Speaker 2 (01:21:24):
It does.
That's why you put a littledrop of water in there, yeah,
yeah, okay.

Speaker 1 (01:21:27):
So, now All right, let me take a whiff of this.

Speaker 2 (01:21:30):
I'm hoping that you can discern the.
There's a unique poppy flavorthat I believe is coming from
the way they do their-.

Speaker 1 (01:21:44):
Can I say this you can almost catch a buzz off of
the aroma on that, and I meanthat in a good way.

Speaker 2 (01:22:00):
It's got a really terrific aroma.

Speaker 1 (01:22:01):
Oh wait, do you?
Oh so do I hold this up, let mehold this up to the light here.

Speaker 2 (01:22:03):
Do a do I, do I semi semi.
Yeah, just a little bit uh-huhdon't suck it back in your gums
just like swish it around in thefront.

Speaker 1 (01:22:16):
Which is what we tell everybody to do is always take
a sip of something and swirl itaround.
Let it roll around on yourtongue.
Well, easy now, but that's whatwe always.
But that's one thing it doesn'tmatter what it is, we are
tasting, jim.
We tell everybody, don't justchug it, you'll never get
anything out of it.
Let it sit there, roll aroundon your tongue a little bit.

(01:22:38):
You catch more flavor, youcatch a better mouth feel.
You catch so much more stuffwhen you just let it rest in
your mouth for a minute.

Speaker 2 (01:22:47):
Right off the bat, I'm getting this lovely caramel,
and then there's that unique.
I haven't figured out what thefrick it is.
Then there's that unique Ihaven't figured out what the
frick it is yeah.

Speaker 1 (01:22:55):
Unique pappy, something that this flavor, this
I don't know I don't know, butit's got a really really good
aroma though it's got.
It's a very, it's a mild, butJust the taste, but and it is
something that they're doingwith the wood I really wish.

Speaker 2 (01:23:18):
So I wish they would make distilling legal.
You see what I'm doing there.
Short.
It says Maynard Distilling no.

Speaker 1 (01:23:29):
It says Maynard Distillery I don't do any
distilling.

Speaker 2 (01:23:34):
But I tell you I wish they would make it legal so I
could mess around with stuff andfigure this out.

Speaker 1 (01:23:44):
Actually, I'll put you in contact with one of the
former guests on the podcast,Chris.

Speaker 2 (01:23:49):
Gates.
I need to try to find Julian,if he's still alive no, chris is
uh.

Speaker 1 (01:23:55):
Chris is an author.
His, uh, his grandfather was awas a revenue agent back after
revenue.

Speaker 2 (01:24:03):
He was a revenue agent.

Speaker 1 (01:24:04):
Those guys were hated yeah, because he busted all the
all the moonshiners.
Yep, yeah, yeah so.

Speaker 2 (01:24:14):
So I think who was it that started the weller I, I
think it was weller that startedadding wheat to um, the, the
mash, the mash bill.
So so this, this, this flavor,this mouthfeel that you're

(01:24:34):
getting a lot of, that is thewheat.
So wheat um like, say, forinstance, when I make a beer,
yeah, and I want to.
I want to add a mouthfeel to ityeah I will add, um, white wheat
, white wheat, flaked wheat, andthen I will add a dark wheat,
so I I get the flavors, thecaramels and the coffees and

(01:25:00):
stuff from that midnight wheatand then the other wheats are
giving it.
You know how you do cream ofwheat.
Yeah, when you use wheat forbeer, it's called a grain bill.
Yeah, you've got to be reallycareful because it'll freaking

(01:25:22):
clump up and get all nasty, so Iimagine when they call it a
mash bill for bourbon.
They need to be cognizant ofwhat they're doing, because it

(01:25:46):
could be very difficult Then yougot one giant ball of weed or
something and then you've justdestroyed your.
Well, it's hard for it toferment.

Speaker 1 (01:26:00):
When you talk about adding the different types of
wheat Grains or whatever.
You don't add them all at thesame.
It's not like a combination athird of this, third of this,
and you put it together.
It's at different times duringthe process right, no, no, no,
no, no.

Speaker 2 (01:26:19):
It can be depends okay can be.
It can be so um beer andbourbon.
I are a little bit or moonshinewhatever, a little bit
different, so, but in essencethey'll, they take a big
cylindrical vessel and they willadd um their grains.

(01:26:41):
Now, what I want, I'd love tofind out.
I'd like to you know how, likewe went to um the brewery, we
got to talk to the lab.
You know the guys yeah, I'dlike to go back and talk to
these you know the guys.
I'd like to go back and talk tothese, these distillers even the
moon hunters and say, hey, ifyou use um this grain and it's

(01:27:04):
malted this way, does it?
I would just like to pick thatapart.

Speaker 1 (01:27:07):
You know, I'll tell you what, I'll tell you what,
before I take that, before Ifinish that, that uh, before.
I finish this pappy's off, youknow um I've thought about it
through that every every yearthey've got, I think, back in
kentucky they have like the, thebourbon and cigar.

(01:27:28):
You know it's a big, old, giantweekend where they've got all
kinds of distillers and and andeverybody's out there.
And I always thought, you knowthey're going to have really
good food out there.
Do you know they're going tohave good food out there?
And I just I thought, man boy,if Jim and I could get out there

(01:27:48):
for a weekend, man, that wouldbe just killer.

Speaker 2 (01:27:52):
Well, they won't tell you their secret, but we have,
we have relatives that in westvirginia, that, um, I had some,
I mean, and it turned out, yeah,it turned out really good good
yeah, a rye, a rye whiskey thathe made.

(01:28:14):
That was just unbelievablemoonshine.

Speaker 1 (01:28:20):
Oh man, we got family breaking the lock, can you
believe?

Speaker 2 (01:28:23):
that, jeez, louise, I , I wish, I wish it was legal.
So because I would like to try.
So, for instance, and I willsay this I know that you can
take, let's just say you've gota bad beer, came out like shit,
whatever, and you end up withthis beer okay, and it's already

(01:28:44):
whatever.
You can take and distill it.
You do what's called astripping run and those like say
there's certain, like say it'sa Saison beer and it's really
flowery.

Speaker 1 (01:28:58):
What in the world is a Saison beer?

Speaker 2 (01:29:00):
Anyway, it's got these nice flavors and stuff to
it and then when you distillthat, those flavors that are in
that beer or wort will impartthemselves into that liquor and
you come up with some.

(01:29:20):
Really, I had a barrel-agedwhiskey.
It's not a bourbon, it's awhiskey.
It's not a bourbon, it's awhiskey.
He just spilled the Saison andthe Saison came with all these

(01:29:42):
different, nice, unique flavorsand smells, made this spirit.
That was.
I mean, it was a whiskey, butit was something that you would
never.
I mean it's I've never had itbefore and I'd like to try it
again, but I got to be breakingthe law and I don't want to do
that.
So I'm getting social security.

Speaker 1 (01:30:04):
So well, um, all right.
So let me, let me ask you thisLet me ask you this Okay, there
you go.
We probably went from leastexpensive to most expensive,
right, mm-hmm?
Okay, all right, so the Pappy'sis going to be the most

(01:30:25):
expensive of the five.
All right, is that one?
I mean, would that be yourfavorite, the Pappy's?

Speaker 2 (01:30:40):
Oh, of course yeah.

Speaker 1 (01:30:41):
Okay, okay.

Speaker 2 (01:30:41):
But but my next, my next favorite, I think, would be
the plans and then after thatwould be the the Austin.

Speaker 1 (01:30:52):
still, still Austin.
Yeah, yeah, you know I think Ithink going.
Yeah, you know I think goingokay for me, for me, the way I
would rank them I don't knowthere was something about that
Blanton's and I think that onewould probably be my number one.

Speaker 2 (01:31:10):
I mean again, I don't know if you can even get it
over here in the US if you can.

Speaker 1 (01:31:22):
And it's $200?
It's worth it.
Yeah, okay, yeah, so, and andthat bottle of pappy's, just
that's that could run it upwardsof two grand right I don't know
.

Speaker 2 (01:31:28):
I don't know what's what, what's happening with it
nowadays?

Speaker 1 (01:31:31):
right, okay, but I don't know.
I think, um, yeah, I think thatBlanton's for me was, was, was
my would, would, would have beenmy number one, now number two,
um, yeah, probably would,probably would be the Pappy's,
and then, and then going downfrom or going up from, from,

(01:31:55):
from one to five, so soBlanton's would be the number
one, then Pappy's number two,then probably the still Austin
and then and then probably theBuffalo trace and then the
McKenna and and I think I thinkfor me and I mentioned it
earlier just the McKenna it hada quick hit on the front end but

(01:32:17):
the heat on it took everythingaway and it sat around so long
that there was a hot finish andI couldn't pick out any other
flavors on it.
And that was the problem with it, because everything else about
it is wonderful when you'retalking about it.

Speaker 2 (01:32:34):
Are you getting that nice aftertaste from?

Speaker 1 (01:32:39):
okay, sorry guys, no, no, it's all right, that's all
right, but but yeah, that's whatwas disappointing, because I
looked at them and look, here wego yeah, when you don't buy
samples when you don't know,when you don't know about
something you, we all eat withour eyes, right, okay, so same

(01:33:02):
thing when you're, when you'regoing to buy a beer tequila, in
this case, bourbon I me, I wantto see how it's packaged, and
that's how I buy tequila a lotwhen I don't know.
Okay, what's that?

Speaker 2 (01:33:22):
big fancy tall white and blue bottle.
That's the Classe Azul.

Speaker 1 (01:33:27):
And it looks tremendous.

Speaker 2 (01:33:28):
But isn't it?

Speaker 1 (01:33:29):
good, though it is really good stuff, but it's way
overpriced.
Bang for your buck ain't there.
It's not.
It's definitely not.
It's way, way, way overpriced.
It used to be very reasonable,it's not anymore.

Speaker 2 (01:33:43):
What was the one that I was really shocked on?
Where it was a Blanco, was thatthe Clasazul?

Speaker 1 (01:33:50):
That was the Clasazul Plata it blew me away.
Yeah, that was the Plata andit's delicious, it's really,
really good.
They put together a greatproduct.
But the problem is it's likethey got this ego that's all you
know bigger than all get outand they want you to pay for it.
And it's just ridiculous,because you can get stuff that

(01:34:13):
Addictivo there, you go there,you go there, you go there, you
go right there.
And I was telling people Ithink I may have told you last
week Catherine and I had gone tothis concert, this country
festival, a few weeks back, andthey had a tequila tasting tent

(01:34:34):
and they had different tiers oftequila.
You pay whatever $35, you getfour tastes.
And they had a tequila tastingtent and they had different
tiers of tequila.
You pay whatever 35 bucks, youhave four tastes.
Literally, it wasn't taste, itwas almost like putting an
eyedropper on your tongue, butit was like a half an ounce.
And I started telling peopleabout tequila.
I was like, hey, try this one,try that one, try that one over

(01:34:55):
there and people reallyappreciated what it was that I
was.
I was trying to educate them onyou know and, uh, you know.
Um, that's what this is allabout here tonight.
It's just a little bit ofeducation and just to expose you
to some things that some, somebrands, labels, some stuff that
you might not be familiar with.

(01:35:17):
Like I said, every look, thebottom line with anything is the
best.
The best of anything is the onethat you like it, you know it
just.
I mean, it could be 500 bucks,it could be five bucks, it
doesn't matter, it's just theone that you like, and that's
that's why, when you you like,and that's that's why, when you

(01:35:37):
know, I have to come back to mebecause people say, well, what's
the best tequila?
And I say, well, it's.
It's not about what I think isthe best, it's.
You know, this one's myfavorite, it's what you like,
because everybody has differenttaste buds and for.

Speaker 2 (01:35:53):
I'm not going to say who, but there was.
We have a family member thatsaid that they did not like a
Dick Tivo because it tasted likecognac or something they would
rather have.
Really, they would rather haveHornitos.

Speaker 1 (01:36:15):
Ooh, now you see, there, that's the one they love.
That for Jim and I were likehornitos.
No, thank you.
Yeah, you know, but we do, wehave a family member and, uh,
you know, we like to drink it.

Speaker 2 (01:36:34):
they do.
They don't drink it straight,they drink it in a cocktail and
it comes across still as a poortequila.

Speaker 1 (01:36:41):
Yeah, yeah, that's true.
If you use a bad tequila in amargarita, it's not going to be
a great margarita.
You have to use goodingredients.
You know which is.
You want to use agave, you wantto use fresh lime juice.
You know things like that.
When you're making a margaritaand you want to use a good
tequila and the one that 1921.

(01:37:02):
There you go.
Yeah, the one that Catherineand Jim really really like in
their Cadillac margaritas is1921 Reposado.

Speaker 2 (01:37:10):
Trying to find it though.

Speaker 1 (01:37:11):
Yeah, yeah, you got to look for it.
You really have to search itout to find it.
But, uh, uh, this has beengreat though here I hope that
you all at home, um, and in thecar that you got, uh, you got
some education on some bourbonhere.
Um, we tasted, okay.
So again we tasted.

(01:37:32):
The first one we tasted withBuffalo trace.
The first one we tasted wasBuffalo Trace.
The second one we tasted wasHenry McKenna's 10 year.
The third one we tasted wasstill Austin.
Okay, that was a single cask.
Then we tasted Blanton's.

Speaker 2 (01:37:47):
Golden Blanton's.
Golden Blanton's.

Speaker 1 (01:37:48):
Golden.
Okay, okay, do we know what theage was on that?
I don't think it said on thelabel, though, did it?
No, I forget what it is.
Okay, yeah, age was on that.
I don't think it said on thelabel, though did it?
Yeah, I don't think it did okay, yeah, that's right it didn't
say on that label there, becausethen we finished off with the
pappy's pappy van winkles 20, 20year, 20 year and uh, I mean so

(01:38:10):
we went really from reallyreally low end price wise to
incredibly high dollar amount.
Okay.

Speaker 2 (01:38:20):
That's just over.
It's just overpriced, like Isaid.

Speaker 1 (01:38:24):
I could have got.

Speaker 2 (01:38:28):
I bought that at 200 bucks a bottle way back when,
right right, right right.

Speaker 1 (01:38:34):
But, you know, and, like you know, jim is like oh,
this is it right here, thepappies, this is it.
I mean, out of the five, thatwas his number one, for me it
was the blends and uh, but thosetwo, I mean, you could see, you
know, in, in just the way thatthat was talking about it and

(01:38:54):
what he was imparting as far aseach item, you could see that it
was going to be a toss-upbetween the two of those.
Those two are just absolutelydynamite.

Speaker 2 (01:39:10):
Yeah, if they sell that Blanton's Gold over here in
the States, now Grab it, huh,scoop it up.
Yeah, yeah, there you go.

Speaker 1 (01:39:18):
There you go.
Yeah, there you go.
So, so yeah, like I said, Ihope for you bourbon drinkers
out there and the ones out therethat you know are, you know,
kind of like hey, I want to lookat something.

Speaker 2 (01:39:40):
I want to explore, I want to figure out what you know
, what I like, what I don't likeor whatever.
That's all.
This is Just plenty more.
It's just that we can't sithere and we'd be like you blow
out your palate and you justlike you do you do?

Speaker 1 (01:39:47):
you do blow out the palate and then, by the end of,
by the end of the whatever it is, you know whether we do it on
the podcast or we're sitting outon the patio, the whatever it
is, you know, whether we do iton the podcast or we're sitting
out on the patio doing a tastingby the end of it, all you're
just done anyway, no matter whatyou're done, right, so, um, but
I do.
I think that maybe, coming uh,coming around towards the back
end of this year, I think weshould do, uh, we should do, a

(01:40:10):
podcast featuring your stuff,the stuff that you do.

Speaker 2 (01:40:13):
Okay.

Speaker 1 (01:40:14):
Yeah, we'll do that.
We'll do that.
Maybe we'll get Catherine inhere as well, and we'll get it
done.

Speaker 2 (01:40:24):
I hope that.
Yeah, see, I go through allthis stuff.

Speaker 1 (01:40:29):
Yeah, you have to store some of it.

Speaker 2 (01:40:30):
Well, no, yeah, some of it you can't store.
Like the IPAs you've got tobrew and you can't store the
IPAs.
You gotta, you gotta brew.

Speaker 1 (01:40:37):
That's true Cause they, they will go bad yeah
you're right, you're right, itwill start to turn after a
little bit.
So, uh, all right, look, we'regoing to let you all go.
Um, you guys, uh, look, theprogram is available wherever
you get your podcast, whereveryou stream them it.
You get your podcasts Whereveryou stream them, it's there.
Just search the Ben Maynardprogram Boom, all right,

(01:40:58):
subscribe to it.
That way, when there's a newepisode that posts or drops,
then you'll get notification,all right.
However, if you've enjoyed thison YouTube and you've enjoyed a
little bit of Brother Jim,you've enjoyed a little bit of
me right here, you know, withthis hat, hair and all that kind
of crap, whatever, Tell Ben togrow his hair long.

Speaker 2 (01:41:20):
I want to see the hippie Ben.
Oh, dude, you should see hispictures of him when he's
younger.
His hair was down to here.

Speaker 1 (01:41:25):
It actually was All right.
But if you're watching onYouTube, then thanks for doing
that.
You got to do a couple ofthings.
First One, you have tosubscribe to the channel.
All right, remember, I'm on acampaign to get 500 subscribers
before the end of the year.
I'm way behind, all right, solet's get it done.
All right, tell a thousand ofyour family and friends to

(01:41:48):
subscribe to this channel.
I don't care if they want.
I mean, I do want them to watch, but I don't care if they watch
it or not.
Just subscribe to the channel.
I want to hit 500 subscribers,okay.
And when you do that, then youalso have to give me a like.
You got to give me a thumbs up.
And then you have to leave acomment.
I hope that there's been enoughinformation here for you guys to

(01:42:11):
to leave some comments andinteract a little bit.
All right, because if you leavesomething, especially for
tonight, if you leave somethingon here that I have no clue on,
I'm going to Brother Jim.
I'm going to Brother Jim for areply to that comment.
All right, let's see.
Last but not least, follow meon Instagram.

(01:42:31):
Ben Maynard Program all oneword.
Or on the Tiki Talk yeah, theTikTok, the Ben Maynard program,
all one word.
Or on the ticky talk, yeah, thetick talk, the Ben Maynard
program, and uh, I think that'sit Right, I think we're done.
So, listen, thanks for beinghere, greatly appreciate it,
greatly, greatly appreciate it.
I hope this was helpful.
I hope this was educational.
Uh, say goodbye to everybody,brother Jim, goodbye everybody.

Speaker 2 (01:42:55):
Goodbye everybody.
You weren't bad here to getdrunk with us All.
Goodbye to everybody, brotherJim.
Goodbye everybody.
Goodbye everybody.
You weren't bad here to getdrunk with us All right.

Speaker 1 (01:42:59):
Listen, I'll see you next time.
All right, this is the BenMaynard program.
Tell a friend.

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