The episode dives into the captivating journey of Irish whiskey, featuring the unique storytelling of Waterford distillery. We explore the blend of terroir and innovation, along with tasting evaluations of various expressions.
• Introduction of Rosewood Bourbon and its revival
• Tasting notes and insight into Waterford whiskey
• Exploration of whiskey aging and its impact
• Detailed evaluation and scoring of flavors
• Promotion of local Ohio whiskey tasting events
• Insights on the evolution and growing popularity of Irish whiskey
• Conversation about new releases and their market availability
• Conclusion summarizing the episode's key takeaways
Join us in this episode of Scotchy Bourbon Boys as we dive into the incredible world of Irish whiskey, particularly focusing on the unique production approach by Waterford Distillery. Moving beyond just tasting, we journey through the ideas of terroir and craftsmanship that define modern Irish whiskey. In our discussion, we’ll review the tantalizing flavors found within Waterford’s cuvee expressions, which harmoniously blend influences from diverse farms and barrels into unforgettable sips.
The intricate details of how Waterford harnesses the flavors of their barley and how they're affected by their environmental conditions are astounding and set a new benchmark in the whiskey segment. Our hosts delight in descriptions of floral notes, bursting fruit flavors, and a lingering sweetness that dances on the palate. We’ll also reflect on the role of local Ohio events that have garnered attention in the whiskey community, showcasing exceptional brands and fostering camaraderie among whiskey aficionados.
Whether you're a seasoned whiskey lover or just starting, this episode will provide insights, tasting notes, and a deeper understanding of the evolution in Irish whiskey culture. We invite you to share your favorite whiskey moments with us and we hope you’ll tune in to savor exciting stories and educational discussions. Don’t miss out — subscribe today, and let's share the journey of whiskey exploration together!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hey Scotchy Bourbon Boys, I'm here to tell you all
about Rosewood Bourbons and Ryethe bourbon that implicated Andy
Dufresne in a double homicidehe did not commit in the classic
movie Shawshank Redemption,initially produced in California
by General Distillers in the1930s and originally called
Lewis Hunter's Rosewood Bourbonmaster blender.
(00:22):
Jason Giles has brought backRosewood to you by purchasing
plus contract distilling barrelsof bourbon in Kentucky and
Indiana.
Once they mature, he ships themto Texas where he ages them for
at least another summer in theLonghorn heat.
The Rosewood Contextian blendand the Rosewood single barrels
offer a unique bourbon and ryeexperience.
Please drink responsibly andnever drink and drive.
(00:45):
Thank you, we'll be right back.
Speaker 3 (01:58):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight along with super nash
and ct, and we've got a specialgoing irish podcast and uh, it's
got everything tonight.
Uh, ct's really ready to go.
(02:19):
You can tell that super nash isready.
Toelf still a little bit underthe weather and I will be
letting CT and Super Nash takethis one over.
But firstwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boysmerchandise Glen Cairns
T-shirts.
And then also make sure youfollow us on Facebook, instagram
(02:41):
, youtube and X, along with themajor podcast formats, which is
apple, iheart spotify.
Please go to there andsubscribe.
Subscribing is everything andcommenting but like, listen,
subscribe and leave goodfeedback, uh, and comment.
So, uh, we're ready to go heretonight we're doing this awesome
(03:06):
podcast.
We made a couple changes.
We've been talking about themand very excited.
But, ct, why don't you start usoff and get us going with what
we're going to?
Speaker 4 (03:19):
you know how this podcast is going to go podcast
is going to go Basically, we'regoing to talk through some of
the different Irish whiskeys,from the shelfers that you see
every day to the single barrelreleases and things like that.
Are we going to go ahead andstart off with our Louisville
(03:42):
bottle?
Are we doing the Waterford?
Yeah, we're doing the Waterford.
Speaker 3 (03:45):
Yeah, we're doing the Waterford, so it would be the
old Louisville barrel bottle.
What's the last one Breakdown,barrel bottle breakdown.
And we're basically going to doit and it's similar to our old
way, but we call them, insteadof bangs or bashes, we're
(04:10):
calling them knocks.
So the rating scale is the same.
You could give up to fourknocks for taste, no, four
knocks for nose and body and upto five knocks for tastes and
finish.
And if there's a special knockyou give, give it an extra butt
(04:31):
up, up.
So we're gonna rate thattonight.
Now, I do not believe supernash has that.
I know that he wasn't able toget that.
This is a was.
Uh, you know the.
The reason why irish whiskey isso big here in Ohio is because
Ohio has really taken a.
Speaker 5 (04:48):
But Super Nash is going to keep score, that's
right, and also, in case eitherone of y'all didn't get it, I do
have some background and alittle bit of history and stuff
on the Waterford Cuvée, kofi.
If y'all would like for me tostart off by giving that, yeah,
(05:09):
why don't we pour it?
Speaker 4 (05:10):
and we'll start Nash, and you kind of talk through
that stuff as we go.
The one thing about Waterfordthat I think drew all of us if
you were in Ohio last year whenthey were here for all the
different events just thepackaging was amazing.
But the story was awesome andjust how they take everything to
(05:32):
a very extreme science andknowing where everything's at,
when the crop was taken in, whenit was distilled, I mean they
take things to another level.
But the packaging was justamazing, as this box, the C
cuvee bottle, came in, this,this pretty cool box.
Uh, the bottle is absolutelygorgeous.
(05:52):
It has a pink glass top to itand the juices is just great.
So I'm excited to barrel bashthis one, or not barrel bash it,
break down it.
See, we got it, we'll get usedto it.
Speaker 3 (06:13):
You're excited to barrel bottle, break down it, or
we'll just call it break itdown All right.
Speaker 5 (06:16):
Over the years, waterford Distillery has created
a large range of single farmorigins single spirit with a
unique terroir.
Single farm origins singlespirit with a unique terroir.
While these bottlings are veryinteresting and often simply
very good, their bestexpressions have been the cuvee
bottlings.
In my opinion, these arecombinations of different farms,
(06:40):
which often leads to highercomplexity.
Recently, waterford presented anew benchmark release, the
Waterford Cuvée Kofi, afterNathaniel Kofi who created the
label's artwork.
It is a composition of 24different farms aging in the
first fill in Virgin Americanoak, french oak and Vendu
(07:02):
Natrialkesk.
They say it's their mostexpressive, most complex single
malt to date.
It's also older than previouscuvées, with every component
over six years of age.
It's 50% OB and on the noseyou'll probably get pipe tobacco
(07:26):
.
Tea leaves appear first, withcaramel notes and vanilla pods,
toasted oak, creamy hazelnutpaste, a light hint of stewed
vine, peaches and a dusty pepper.
Then back to earthy notes andbread, as well as some burnt
heather.
Sweetness, but also unami andI'm not sweetness, but also
(07:48):
unami.
If anything this confirms ithas nothing to do with a classic
Irish pot.
Still whiskey, and on the mouthyou're probably going to get a
nicely chewy texture morepeaches along with baked apple
and cinnamon.
Chewy texture, more peachesalong with baked apple and
cinnamon, as well as caramel,candy and milk chocolate, plenty
of barley and then waves ofspicy notes like pepper, ginger
(08:12):
and aniseed, and still somebread crust along with an earthy
side, mulching leaves andtobacco, hints of raisins and
strawberries with cream and verysubtle bitter flesh.
Is quite complex indeed andthere's a lot going on, and the
finish is medium long, withalternating sweetness and
(08:34):
spiciness and a seed caramel anddried fruits as a lot.
Yep, uh, cuveée is written cuvée, with the sigma sign referring
to the end result being biggerthan the sum of parts.
It is indeed a complex whiskeythat exceeds expectations for
(08:56):
its age.
Some bitter spice towards theend brings it down a little, but
otherwise this is a very tastywhiskey.
Little, but otherwise this is avery tasty whiskey.
And, matter of fact, uh, nowonder I couldn't see it, but
only seen in the waterford shop.
And uh, lmdw, I'm not sure whatthat stands for.
Speaker 3 (09:15):
For now, well, it came across last year and one of
the cool things about it right,talk about the, you know CT,
about your bottle.
Right, what you can do.
What do you mean?
Oh yeah, With Waterford.
Speaker 4 (09:36):
Yeah, you can scan the code on it and it'll tell
you and I'm not going toremember exactly all the
specifics, but it will tell youexactly what time of year the
grain was brought, in, whichthis one you said is a blend.
So it's different.
(09:57):
But what field?
I mean they have it down to asuper, super intricate science
to be able to let you know whenyour bottle was put together,
the grain and then obviouslyaged.
Speaker 3 (10:10):
But it's so complex I don't think I know all of it
well, it's like when you lookthey, they have all the
different barrels, all thedifferent farms and where it all
came from.
And when you scan that in, ittells you the different barrels,
all the different farms andwhere it all came from.
And when you scan that in, ittells you the whole blend of all
the 14 different.
I mean this is like so complex.
(10:34):
I was just so fascinated lastyear.
So I mean that is the one thingthat Waterford was very
impressive.
They were just into terroirlike nobody else.
I mean their farms each one hadits own and they were just
testing it all along.
Speaker 4 (10:56):
Yeah, bennett, you could just tell they were in a
different world as far as thatpart of the business.
And they offer a lot of nicebottles.
I mean they had severaldifferent ones last year that we
could try and I can't rememberthem all, but there was a little
.
Everything that we drank wasreally good, even down.
They had a.
They had a heavier peated onethat I was a little reluctant to
(11:22):
try.
That was one that their masterdistiller was there and talked
about, so he had me drink it andit was very good.
I mean it rivaled a really goodscotch.
Speaker 5 (11:35):
Stacy said it's a blend of single malts and it
even tells you the name of thefarmer who grew the barley.
Speaker 3 (11:42):
Yeah, it's crazy.
Speaker 4 (11:50):
Yeah, it's complex, it is uh, and it just you know
the fruit notes that come out ofthis.
Compared to what we'retypically talking about with
bourbons and things like that isjust completely different oh
yeah, this is irish whiskey.
Speaker 3 (12:02):
Like, yeah, on steroids, there's no doubt.
There's no comparison to abourbon on this.
This is Irish whiskey.
This is a single malt that potstilled and the flavors that are
in there, I mean the barley youtotally pick up the barley on
(12:22):
the nose barley, you pick it,you totally pick up the barley
on the nose.
Speaker 4 (12:31):
Yeah, the, the note that comes to me really in the
fruit side of it is the peach.
I get the peach a lot on thenose and on the palate I would
say um, it's a hundred proof.
Speaker 3 (12:43):
That's another thing that I wanted to tell everybody,
um, a lot of times.
This is this Irish whiskeys are80 proof.
They stay 80, but this one's ahundred, so it's, it's on a
different level, that's for sure.
All right, what are you getting?
What do you get on the nose?
Speaker 4 (13:06):
It's the, just the baking.
You know the fruits there, butit's just a lot of baking
sweetness to me, you know, likea fresh pie or something like
that.
Speaker 3 (13:17):
Yeah, there's a pie aspect to it.
Yeah, it's different.
Speaker 4 (13:23):
Like a peach pie, I guess would be a bit.
It just has and it changes.
I've smelled this glass 12, 15times now and it changes every
time a little bit.
Speaker 3 (13:33):
There's a lot of vanilla and I would say pear and
vanilla.
Speaker 4 (13:38):
The vanilla is probably where all that baking
note is coming from.
Yeah, just a fantastic note.
I mean especially for an Irishwhiskey, for me, because
sometimes Irish whiskeys arejust similar.
You know, the barley is there,obviously, and you don't get a
lot of complexity for some ofthem.
(13:59):
But this has a lot.
Speaker 3 (14:01):
Yeah, it's got a really nice body on it.
I mean, I think honestly thebody.
Speaker 5 (14:11):
So a lot.
Casey says she's getting tonsof peaches and apricots.
Speaker 3 (14:15):
I'll go with that.
Now on the taste, I will say Ipick up a lot of peaches.
Why did we lose CT?
We just lost CT, but hopefullyhe jumps back in All right.
Speaker 5 (14:30):
So what are you getting on the taste there?
Speaker 3 (14:33):
I'm getting.
I agree with her on the apricotand the pie flavor comes way
more.
This is a sweeter, and themouthfeel is the sweetest
whiskey that I and there's thecrust too going, but it's the
(14:56):
sweetest.
What would you say body of awhiskey I've ever tasted in my
life?
I swear to God there's sugar init.
That's how sugary it is.
Oh, that's really sweet.
I wonder what happened to SuperNash.
(15:17):
He seemed to be having internetproblems, right, yeah, because
there he comes there he comes.
Speaker 4 (15:25):
It's something to do with my wife, like cause my
phone is disconnecting,everything's wanting to get off
of the wifi.
Speaker 3 (15:30):
Okay, well, you're back, you are back, you are back
, we're just like you were there.
And then you burnt.
Speaker 4 (15:39):
There's a lot of wind and stuff going on.
I don't know if that's messingup the wifi.
There's a lot of wind and stuffgoing on.
I don't know if that's messingup the Wi-Fi, because my phone
goes to it first and then usesthe service.
Speaker 5 (15:55):
But I knew this phone does not have it, so it's
something to do with theInternet's messed up.
Yeah, there's a lot of windseverywhere because it's blowing.
All those plantments in line,so we can see them this week.
Plant that's in line, so we cansee them this week.
Speaker 3 (16:04):
I could tell, like I was saying to Super Nash, it's
the sweetest body I've ever had.
And when you drink this, stacywas saying peach and apricot, I
get a lot of apricot, it's likean apricot pie and I get the
crust of the pie.
But I've never had anythingwith this sweet.
This is the sweetest whiskey Ithink I've ever tasted.
Speaker 4 (16:25):
I swear to god, there's a teaspoon of sugar in
this it definitely has a verysweet aspect which you know
works well with it, because italso it's not just super sweet,
it has, you know, it has somebody to it where there's oh no,
the body is just like.
Speaker 3 (16:42):
I've never had my mouth filled for so long with so
much sugar.
It's as if I took a piece ofpie.
I just bit into the pie and Ichewed it up and that's still
there.
I mean, it's crazy, yeah.
Speaker 4 (16:59):
Very fruity.
I guess you know like I thinkthe thing said caramel.
I don't get caramel much.
I get the vanilla, yes, but Idon't get uh much in the caramel
aspect but I get more.
Speaker 3 (17:13):
It's more.
Speaker 4 (17:14):
Instead of caramel, it's apricot yeah, and you know,
when you go back to the nose,the nose changes a little for me
.
I get a little, a little oakI'm getting.
Speaker 3 (17:27):
I always I get the barley on the nose.
But I get the the apricot me,you know, or the fruity flavor
and the barley.
The barley comes through on thenose.
Speaker 4 (17:40):
So let's rate this so we can move on to the thing?
Speaker 5 (17:43):
Yeah, all right, I was just saying that the
Waterford Quebec Kofi is one ofthe best available from
Waterford and second is probablythe Finiscord.
Hmm, all, right?
Speaker 4 (17:56):
Well, lucky to have it then.
Absolutely yeah, it's delicious.
Out of four, we're rating thenose.
All right, want me to starthere.
Speaker 3 (18:05):
Yeah, go ahead.
What are you giving it?
How many knocks are you givingit?
All right.
Speaker 4 (18:12):
I mean, this nose is fantastic.
It's a four.
I mean, you couldn't want anIrish whiskey to smell any
better than this.
Speaker 3 (18:21):
All right, he's giving four knocks.
Let's see if we could get himout that time.
I actually hit the barrel.
I don't know if you guys heardit, but I did.
Speaker 4 (18:34):
I didn't hear the last three, but yeah, the first
one did make a noise, the lastthree yeah yeah, yeah, it's
almost like it.
Speaker 3 (18:42):
It like tricks it.
Oh my god, it's happening.
Speaker 5 (18:45):
Then it cancels it out yeah, it's like as soon as
it starts to happen, then, thenthe noise cancels everybody on
youtube and on the podcast canhear it, so that's fine.
Speaker 3 (18:57):
So I'm going to give this nose just because I don't
default it.
It's just whiskey to me, so I'mgoing to give the nose a three
of four.
Three of four.
Did you get any of those?
All right, body.
(19:19):
I'll go first on body.
This gets four, four on bodyplus a.
But up, up.
Speaker 5 (19:33):
Wow, so it's getting up, but up up.
Speaker 3 (19:39):
Four knocks and a but up up.
Speaker 4 (19:43):
The body is insane.
Speaker 3 (19:47):
I've never had something so sweet.
I swear to God I'm eating apiece of pie.
I've never had a whiskey, everdo that before.
Speaker 4 (19:57):
Yeah, I am four on the body as well, nash, all
right, four knocks for CT.
(20:17):
Four knocks for CT.
All right, taste, taste.
How about a CT?
You know as good as the nose is.
I think taste is my favoritepart, because I'm a fan of
peaches anyway.
So this is along with what Jeffsaid about the body.
It's just got a super sweetmid-palate man.
(20:41):
It's all got a super sweetmid-palate and it's, it's all
there it's, it's fantastic.
Speaker 3 (20:43):
We're on a scale of five here, correct?
Speaker 4 (20:44):
yes, we are five knocks and it's oh, I'm going
five on it, it's it there.
Speaker 3 (20:55):
Wow, he goes, five knocks.
Speaker 5 (20:58):
It's there.
Stacy said it should be richand oily and that's Waterford's
DNA.
Speaker 3 (21:05):
Well, it's in our DNA , so I'm going to.
I don't even have to taste itagain, I have to give it a five
also as far as a taste.
Speaker 5 (21:16):
It's damn good that's awesome, makes me really wish I
had a glass of it now.
Well, I've got to enjoy thisbush mill 16 year though I mean
it's.
It's rich and fruity and allright.
Speaker 3 (21:31):
So I have to say the finish at the end picks up a
little bit of like a bitternessto it and I think it's medium,
(22:05):
it and I think it's medium.
So the finish for me isprobably the weak point of this.
But, um, out of five, I don'tthink it drops to a three, I
think it stays at a four, allright.
So I give it the finish of four, wow I thought for a second
there.
Speaker 5 (22:17):
There you were going to give it a three the way you
started to talk about it.
Speaker 3 (22:22):
It doesn't drop to a three.
Speaker 5 (22:24):
I could hear you smacking your lips, and all that
too, while you were talkingabout it.
That's probably why it wasstill lasting in there as to why
maybe you gave it a four, maybe.
Speaker 4 (22:36):
Right, I totally agree.
It's uh, you know it, for again, irish whiskey to leave that
peach note still in the front ofyour tongue as it's finishing.
Which is what's unique aboutthis for me is that the front of
your tongue stays, staysvibrant with the flavor as it's
(22:59):
finishing, which is kind ofunique because typically it's
the back and it's gone.
This, that peach note, stays upfront.
So I dig that.
However, I agree it's not likeoh my God, this thing's amazing
on the back, on the finish.
So I'm a four.
Speaker 3 (23:15):
All right, all right, all right.
What's the rating for us?
17.
Speaker 5 (23:22):
It's actually tied for.
Let's see 12, 17, and 17.
So you got an even rating of 17out of what Possible, 18.
18?
17 out of 18.
Bothossible 18.
Speaker 3 (23:36):
18?
17 out of 18.
Both of us Damn good whiskeytonight.
There's no doubt about that.
This Waterford picked up.
It earned every cent, or everyknock, not every cent.
And thanks to Old Louisvillefor sponsoring Whiskey Company,
(23:57):
for sponsoring our OldLouisville.
Here we come.
Barrel bottle breakdown,breakdown.
I'm going to get that and, likeI said, it's not I like it.
I like what we're talking about.
I like the change A barrel, abarrel bottle breakdown.
That's because we're stillknocking the like to change a
barrel.
A barrel bottle breakdown.
That's because we're stillknocking the barrel and uh, and
(24:19):
we got that.
That's.
Uh, I think it's better thanthe the thing we were coming up
with, because it sounded likewe're just banging our heads
together anyways.
So what?
Let's keep going on this.
Uh, super nash, what you, whatare you drinking on tonight?
What did you have?
Speaker 5 (24:37):
Well, I had about four.
I've got a few, probably acouple more, irish whiskeys over
there, but I broke out four ofmy favorites here I'm drinking
right now.
(24:57):
I'm drinking on this Bushmills16-year single malt Irish
whiskey, which it is aged inOloroso sherry and bourbon cast
before finishing in port pipes,and it's a rare single malt
whiskey with deep amber in colorand notes of dark fruit, nuts
and spice.
And I've got to tell you it'striple distilled.
(25:17):
And I've got to tell you it isreally, really, really good, one
of my favorites, as a matter offact.
And I did pick up the RedBreast Single Pot Still Cast
Drink today.
I haven't even tried it yet.
Oh, it's good.
(25:38):
I've got that right here, Ipulled the top off of it when I
got it home and got everythingset up, so I had the top off of
it for two or three hours justto let it breathe a little bit.
And I've also got my trusty RedBreast 12-ar, which I like it.
It's finished with toasted oakand cherry under notes.
(26:04):
And also I've got the TeelingSingle Malt Irish Whiskey from
Dublin Ireland.
So, CT let's talk about thatdrink.
What are you?
Speaker 4 (26:23):
sipping on there.
I had to down my Waterfordbecause I hadn't drank at all.
So this is the IrishmanBasically.
I'll break down the recipe foryou.
It's pretty easy.
So this is going to mix like amargarita.
(26:48):
So you have a shaker.
You're going to add two ouncesof whatever Irish whiskey you
want.
So in this case I use becauseof what I did with the recipe I
use Jameson stout.
Uh, because I wanted the coffeekind of nuance to it, the coffee
and the, the, the, uh, the beerflavor to come out in it a
little bit.
So that's what I use two ouncesof that, uh.
Then you're going to use, uh,two ounces of an irish cream uh,
(27:11):
it could be bailey's, whateveryou like.
Uh, one ounce of heavy whippingcream and three ounces of cold
brew coffee.
So that could be whatever youlike.
So, again, you're going toshake it in a cup, in a shaker,
like you would a margarita, fillthe glass with ice.
The foam that is in here andyou can see it in this glass is
(27:33):
nothing more than what comesfrom shaking it.
I did nothing to that.
It naturally puts that together.
I top mine with a little bit ofground coffee and a nice cherry
and it's a super deliciousdrink.
This one is the second one.
The other one I did.
(27:53):
I did not modify it.
This one actually has chocolatebitters in it as well,
chocolate bitters, and they arefantastic in there.
Let me just tell you.
It upped it a little bit it'sthe ba-da-ba-da, the ba-da-ba-da
.
Speaker 3 (28:11):
So what do you call that drink?
Speaker 4 (28:13):
It is.
The Irishman is what the nameof the drink is called is the
irishman.
I just tweaked it a little bitfor my liking, um, and I think I
could still do a few thingsthat I might do to this to make
it even better, but so far it'sa super good drink.
It's easy to drink.
It looks like it's ice cream.
Uh, it is not.
(28:34):
It's just got a lot going on.
Easy to make Anybody can makeit.
You can make it at home.
It's simple.
You don't have to have a wholelot of things.
Most people have some kind ofBaileys laying around, any kind
of Irish whiskey, it doesn'tmatter which kind you use and
then all you got to do is have alittle bit of heavy whipping
(28:55):
cream.
If you don't have any cold brewcoffee, just brew some coffee
and let it sit for a littlewhile.
You'll have cold brew coffeeyeah, that's for sure.
Speaker 3 (29:06):
Um, so we're doing this uh podcast a little bit
early, for might as well get itin.
So everybody out there, um, youknow, talk about the.
I really feel that, um, as withstacy, myself and you last year
that and fred minnick even cameup um, ohio really killed the
(29:32):
irish whiskey market.
Um, they came out, they broughtin all the distillers and
everything you know talk about.
You know what you're going tobe doing for, say, patrick's day
.
I mean, a lot of times whenyou're at the bar you know
what's, what's the standard.
I mean, jameson, you've got thestandard whiskeys and whatever.
But you know, here in ohio, uh,we've got the Buah brand, which
(29:56):
is fantastic with MartinKennedy and Burns right, pat, is
it Pat Burns?
Yeah, they really came up witha great brand.
But just talk about thediversity of what there is
compared to what there alwayswas.
I mean it really seems like theIrish whiskey, especially when
you're talking about the redbreast.
(30:17):
You know the red breast brandhas really kind of exploded.
Speaker 4 (30:23):
I think that you know , for most people, when they go
into a liquor store in Ohio now,stacey is not the typical she
will she's the one looking forthe really cool Irish whiskeys.
But most people don't go inlooking for, like something new
or holy cow, what just came out,a single barrel or a single pot
(30:44):
.
Still, they're going in fortheir go-to.
If it's a Tullamore Dew, ifit's a Redbreast, jameson
obviously is the number one,it's everybody.
You can literally go into agrocery store, a gas station
from here to California and theyhave Jameson somewhere, which
(31:06):
is ironic because Jameson todaythe state of Ohio, this came out
and this is a Jameson, triple,triple, triple.
They call it uh, 25 or 26dollars and what they did with
this one is is they aged it inthree different casts.
They did a, an ex-bourbon cask,a sherry cask and the unique
(31:28):
one here is a chestnut cask.
So, uh, stuff like this 25, 26bucks, that's going to come out
and it is very good.
I've drank it, tried it, it's,uh, it's, it's got a good flavor
again for the price point.
Um, but I think the state ofohio in particular has done a
great job of bringing like wetalked about for colon.
(31:50):
You weren't going to go find forcalling 15 years sitting on a
shelf in anywhere in Ohio.
But last year they up the game.
They bring in all this newstuff and and we start getting
things like for calling 15 year.
We get writers tears and we geta.
Uh which?
This bottle is?
The ice wine cask.
(32:10):
You know, and we've seen icewine casks used in the bourbon
world with Angels, envy andother brands and they're really
hard to come by.
So this was kind of a uniqueone.
Writer's Tears you can find onthe shelf in Ohio.
You won't find that bottleunless there's something left
from last year.
But there are Writer's Tearsbottles out there and they
(32:33):
always come in a nice box.
Great bottle, good presentationbottles out there and they
always come in a nice box.
Great bottle, good presentation.
Um, but you know that's thething is last year's.
Last year we had all thisinflux of these really cool
unique bottles, like theliberator that you've got in
front of you and that is stillavailable in ohio.
(32:53):
I don't know if they're in thesame beef, I don't know that.
You can go to Indiana and Iknow in Kentucky it's different,
but I don't think you can go toIndiana or Kentucky and find
the selection of Irish whiskeythat you do in Ohio.
Speaker 3 (33:08):
Well, no, and it's funny because I probably last
year purchased enough Irishwhiskey to basically stock me
for the rest of my life.
It was a great.
What they did was fantastic anduh, the I.
I picked up this liberatorbecause the people from there
(33:32):
were contacting me to do apodcast.
Now, we never really got aroundit to it, but I do still have
the contact information and I,you know, I have a podcast.
Now, we never really got aroundto it, but I do still have the
contact information and I havethe bottle.
So, as we get closer, the stateof Ohio is actually doing an
event tomorrow, friday andSaturday, right.
Tomorrow I think the one startsin Cleveland, tonight in Toledo
(33:57):
, right.
Tonight in Toledo, tomorrow inCleveland, tomorrow Cleveland,
and tomorrow Right tonight inToledo, tomorrow in Cleveland
and Saturday in Columbus.
Speaker 4 (34:08):
So that's real quick.
Just to touch on it because youknow, if you didn't see it on
the OHLQ, those events are freeof charge.
You go to them and there willbe well, stacy will be there
with JJ, she'll be repping theirbrand and the tasting is free.
You walk in.
They'll let you taste theproduct.
A lot of times you'll meet thedistilleries head people, but
(34:32):
they will give you the rundownof everything and let you try it
and see what works for you.
Speaker 5 (34:39):
Stacey said that the two stacks and the writer's
tears are the only two Irishwhiskeys finished in ice wine
casks.
And also she said Sir MauriceO'Connell from the Liberator
brand will be at the Ohio eventsthis weekend.
Speaker 3 (34:56):
Well, you're going to go there.
So, ct, tell them we want themon the podcast.
I've got the Liberator.
I know they were reaching outto us all throughout and you
know time we do so much, but Iwould definitely want to get
together and do that.
Speaker 4 (35:17):
Their product is available on the shelf.
I was in a place in Columbusthe other day and it's a Kroger,
and they had the two or threedifferent variations of the
Liberator.
So it is something the OHLQ hasbrought in.
Speaker 3 (35:30):
That was the one because they were contacting me
where I went back and bought thebottle because I wanted to be
able to have that bottle.
They released last year thatsmall batch double port finish.
Speaker 5 (35:43):
She said Toledo was tonight Right and tomorrow is
Strongsville and Saturday isHilliard.
Speaker 3 (35:51):
Yep, yep, that sounds good.
Speaker 4 (35:56):
Again those people that live within.
However long it takes you toget there I mean, I guess it's
up to you if you want to, ifyou're five minutes away or an
hour away, it's a free tastingand it's a good time.
They do a nice job of makingsure there's plenty there for
everybody to enjoy it.
I'm sure they'll have bottlesfor sale that won't be typical
bottles like last year.
There was, uh, this bottle here.
(36:17):
If you remember, jeff, thattealing bottle was super sought
after.
Yep, this was the ohlq singlemalt and it was fantastic.
And this and this white bottleof bua were hard to get.
I mean, once people found outhow good they were, they were
gone.
Speaker 3 (36:38):
There was also this bottle here from the Whistler.
I was able to get, I believe,the rum finish, but that was a
very good, you know, a reallygood bottle.
Speaker 4 (36:54):
The Whistler came out with some nice variations
because they had this rum finishcask.
They had a tequila cask.
The Barbados yes.
What was the other one?
Was it an Oloroso?
Yeah, it was a Pedro Jimenez.
It was a Pedro Jimenez.
Px Sherry.
Speaker 3 (37:14):
Yep, that's what it was, and it was very popular
During the tastings.
They sold a lot.
Speaker 5 (37:20):
There was no doubt that that one yeah, stacy says
yeah, to check out theindependent brands like Bua, jj
Crore, klonakilty, layward,irish, Fercullum, glendalough
and Two Stacks.
(37:40):
I told her that I started topick up a bottle of the
Glendalough this afternoon andshe said that the let's see here
.
Speaker 3 (37:52):
Stacey's the local authority on Irish whiskey.
I would defer to her any timeshe is the go-to Irish whiskey
girl.
Speaker 5 (38:09):
She's also been talking to Maurice O'Connell
since he landed in Clevelandlast night.
Nice, awesome.
Speaker 4 (38:16):
He landed in Cleveland last night.
Nice, awesome.
She mentioned the Klon andKilty brand, which I was a huge
fan of last year.
This and the reason I was drawnto it initially and when I say
it Jeff will be like of courseyou were was this one was
finished in an Imperial Stoutbarrel.
So I like those finishes whenthere's that beer finish for me,
(38:39):
the Imperial Stout, which issimilar to the Bua.
I really like that.
I thought that was somethingvery unique and had, for
whatever reason, with Irishwhiskey, that combination works.
I mean, obviously Jamesonthought it worked because they
sell this stuff every day onevery shelf in America.
It works well with Irishwhiskey.
I'm a fan of Clonaculte.
(39:01):
This for Cullen 15-year ispossibly, of what's up here, one
of my favorite, for sure ofit's.
It's just that that bottle isdelicious the whistler.
Speaker 3 (39:13):
The barbados rum finish is just is that what it
is?
Let me get my glasses.
I want to say barbados, but Icould.
Yeah, barbados rum cast 29months, 12 years.
I mean, it's so good, it tastesso good.
(39:35):
When you get a Rum Cask Finishin an Irish whiskey, it's a
whole different thing than whathappens in a bourbon.
It's a whole differentexperience.
Speaker 5 (39:50):
Oh, Clonicult has a collaboration, come as soon with
Great Lakes Brewery.
Ooh, excellent.
And you put them in that whitebottle.
Speaker 4 (40:01):
God, what Martin that white bottle is just freaking.
I love that bottle, god theboulevard.
This thing was just insane andI really won't drink it.
Like I drink little sips hereand there because I don't want
to finish it, because it's theonly one.
I'll never get another one.
(40:22):
But man, that thing's gotflavor.
Speaker 3 (40:25):
I'm looking forward to their new release.
Speaker 4 (40:29):
Yeah, he says that one is probably better than this
one and I'm like, oh, oh no.
Speaker 1 (40:35):
Yeah.
Speaker 4 (40:36):
Good thing he did more of it, because I can get a
couple of them.
Speaker 5 (40:39):
Hey, listen to this.
The Cloniculti Great Lakesbottle was supposed to be here
now, but they said it got a weebit delayed.
Speaker 3 (40:50):
Well, I think everything from Ireland got
delayed.
I mean, it seemed like they allgot delayed.
We were talking about Martin.
We were going to have him onthe podcast.
I was coming down this weekendto do the podcast and then go.
I don't know if I would havebeen able to make it, but that
was the plan.
(41:11):
And then he's like it didn'tcome in.
So that's where we're at.
Speaker 4 (41:19):
But there is, you know, talking about just Irish
whiskey in general, and you knowthe heritage behind it.
You know the the heritagebehind it.
You know bourbon.
You know we date back to early1800s, maybe even the late 1700s
, as far as distillate.
But I mean, this country hasbeen distilling since I think
(41:41):
the first record I wrote it downhere, I think it's like 1400s
yeah was like first recorded, uh, distillate was being done.
So I mean the they've been doingthis so long, they definitely
have it down pat there is nodoubt they have it down.
Speaker 3 (42:00):
Uh, you know I prefer irish whiskey over scotch.
I just do um, I like somescotches, there's no doubt, but
the irish whiskeys always seemto be a little bit sweeter.
What they've done, thisevolution to this level, what
they've responded to, I think,is the most improvement in a
whiskey category I think thatyou could have.
(42:22):
It's like I don't think whenbourbon was coming out in its
secondary thing I don't thinkyou were a of the bourbon was.
It's how it was marketed andwhat they were pulling and what
they were doing.
But most of the bourbon thatwas made during the 70s and 80s
when you taste it it's stilldamn good.
Where I always with Irishwhiskey, there wasn't a lot of
(42:46):
is 80 proof, wasn't a lot of is80 proof.
And now it's now you can get acast strength and you get all
these these warm, you knowflavors, you know, and add it in
and it's just like a step up.
You know the the brand hastaken.
Uh, you know the category hastaken one step up.
So you know they've always beenmaking good stuff, you know,
(43:07):
since whatever, but it usuallystayed at that 80 proof.
And now to be able to taste itat cast strength and 100 proof
and you know their terroir isbeing looked at so extreme.
You know it's really kind of acool thing.
Speaker 4 (43:24):
I agree, and I like seeing the different variations
and the different casts thatthey're using.
I mean, obviously we've seenthat in the bourbon industry a
lot.
I do think that it influencesthe Irish whiskey, maybe even a
little more than bourbon.
When it's in those differentcasts, because of the type of
distillate that it is, it justseems to pop a little more.
(43:45):
I guess is a good way to put it.
Yep, yep, to pop a little more,I guess is a good way to put it
Yep.
Stuff out there from the stuffthat you can buy every day on
the shelf.
Again, to touch on Bua, everyday, most of it around Columbus
and around certain areas you canbuy their standard Irish
(44:06):
whiskey it's about $33 on theshelf, irish whiskey it's about
$33 on the shelf.
The other releases will comeprobably as they get this new
stuff in, but that's aconsistent bottle.
The other cool thing is that,like you said, that's a local,
it's a Columbus product.
Burns Pub in Columbus, patBurns, martin Kennedy, that's
(44:30):
their brand and they serve Buaat that bar.
So if you're in Columbus andit's, you know, just down the
road, actually, if you're inColumbus and you're at Watershed
or you're at High Bank or anythose Echo Spirits, you're not
far from Burns Pub and you cango in there and have you know
(44:54):
food.
You can get some great Irishfood.
You can sit there and have aGuinness and then you can follow
it with a buah.
Speaker 3 (45:03):
And on a Saturday afternoon you can watch rugby.
Speaker 4 (45:08):
Saturday afternoon you can watch rugby.
Oh, so the weekend of the StPaddy's Day they'll be having
all kinds of events.
They actually have a tentoutside in their parking lot.
They have bagpipes, they haveoh my gosh, it's next level for
St Paddy's Day.
Speaker 3 (45:26):
Danny says Murray the chef, St Paddy's Day.
Speaker 5 (45:30):
Danny says Murray, the Chef Stacy, said that orange
booze bottle made her best of2024 list.
Speaker 3 (45:35):
Yeah, you know, I agreed with you on that Stacy
that day we podcasted.
There's no doubt that I wentand got that bottle Stacy said
Burns Pub 3rd and Northwest incolumbus oh yeah, it's.
Uh, it's a nice.
Uh, they have a really goodirish pub there.
Speaker 4 (45:58):
There's no doubt about it by is right, it's, it's
, and usually you know pat livespretty close so he'll be in
there a lot of times.
If martin's in town he'll bearound pat came.
Speaker 3 (46:12):
When I was there for the podcast last year, pat came
walking in from his house andthen martin came.
Speaker 4 (46:20):
I mean it was like yeah I think I think they're in
toledo today because I talked tomartin earlier and he was
earlier and he was like herefers to you as the lad, so he
was a tad bit busy at the momentwith the lad at the end of it.
But, martin, they're greatpeople.
(46:42):
So for me again, people, theproduct is amazing.
It doesn't matter what brand.
People, uh, the product isamazing.
It doesn't matter what brand,but I like putting a face with
the uh the product and I likesupporting those, those people
that are, uh, trying to make itwork.
So they're definitely thosethat, uh, we like to support.
Speaker 3 (47:02):
So matt was saying are we doing the live on st
patrick's day this year?
No, matt, I can't do the liveon St Patrick's Day because it's
a Monday and it's the Monday Icome back, that I've got to get
back to work because I'm goingto be in Florida all the way at
my parents visiting my parentsuntil Sunday, so we might.
Speaker 5 (47:24):
You said you were coming back and I was going to
Florida with you and we weren'tcoming back until on that Monday
, so we'd be traveling, hey.
Speaker 4 (47:36):
Matt, I will be at Earn the Love on Monday and we
don't have to do a live.
But if you drive down, I'llmake sure you don't go back home
.
Oh, wow.
Speaker 3 (47:46):
Yeah, that's a scary.
Last year was a scaryproposition of what?
How are you getting off on aMonday, don't you have
basketball Basketball's over?
I guess it is Anyways All right.
Speaker 4 (48:00):
That's why we're here tonight, right, celebrating
basketball's over yes,basketball's over and it's on to
the irish whiskey time, whichleads into sun and beaches.
Speaker 3 (48:16):
Yeah, that leads into sun and beaches.
Speaker 5 (48:17):
For me, that's for sure you don't want to be saying
that around me, tiny and yougotta get.
Speaker 3 (48:25):
Yeah, keep your, keep your, keep your suit on buddy,
um.
So you gotta get me, um, um,the the contact for jack daniels
this week.
Okay, ct, I'll work on it.
Yeah, I, I it's been it.
Like I said, I haven't beenthinking about anything till.
(48:46):
Today is the first day Iactually could think about
anything.
But you know, staying on theplanet.
Speaker 5 (48:54):
That says challenge accepted.
Who said that Matt did?
Speaker 3 (49:00):
All right, matt, oh God, matt and CT.
At Burns Pub you throw inMartin.
I mean, martin destroyed youlast year, ct, listen, you lost
you come back to the house anddrive home Tuesday morning.
Anyways, yeah, I'll get an.
Speaker 4 (49:21):
Uber from Columbus to the house because we're not
driving back.
That's insane, oh no.
Speaker 3 (49:25):
No, no, no.
Speaker 5 (49:27):
Well, I'm going to have to try this cast straight,
especially after reading that ithas a butterscotch and barley
finish.
Speaker 3 (49:36):
Dried fruit.
Well, the dried fruit is likeraisin-ish, it's very, very.
I went back and got thisbecause I know how good I love
red breast.
But look at then it was signed,stacy.
Who was it signed by?
I signed it for you.
No, you didn't sign it.
(49:57):
She knows who it was signed.
Signed by stacy.
Speaker 5 (50:04):
Stacy asked me earlier what batch that I had,
or because she had batch.
Uh, I think it was 0121.
Let me scroll back here.
She's got b121 and I havelooked all over this bottle
(50:26):
trying to find a batch number.
Speaker 3 (50:29):
Where is the batch number?
She should be able to tell uswhere it was.
Kevin O'Gorman.
Thank you.
That's who signed it for me.
I knew she could come up withit.
Speaker 5 (50:39):
Stacy.
Where do I find the batchnumber?
Oh, I see, right on the front,right on the front.
Where is it when?
Speaker 3 (50:47):
on the front.
Speaker 5 (50:48):
Yep, right on the front, yep, right on the front,
right there where it has the ABV.
It's right in that littlecircle Right there above when
Show me one more time Above theR.
It's in the little circle abovethe R on red breast.
Oh, okay, yeah.
Speaker 3 (51:07):
I have batch 122.
Speaker 5 (51:13):
I've got the same batch that you do.
Speaker 4 (51:16):
I've been podcasting to drinking with old people and
readers.
Speaker 3 (51:22):
I got new readers buddy.
Speaker 5 (51:27):
Hey, on a good note, I went to my doctor, yeah, and
I've got my.
I got another appointment onApril 7th and we're going to be
seeing what we're going to bedoing about my Stribismus.
I do not have lazy eye.
I have the condition that'scalled Stribismus and it can be
(51:53):
corrected with correctivesurgery.
Speaker 3 (51:55):
I never thought it was lazy eye, I just thought it
was fucked up eye.
Speaker 5 (52:01):
I know that's what you thought it was, so pretty
soon I will be able to look atboth of y'all with both eyes at
the same time.
Speaker 3 (52:11):
Well, that would be cool.
I mean modern technology, rightyeah.
Speaker 5 (52:18):
And they also told me the same time that they do that
, that they can put in a lens, acorrective lens, in there that
I won't have to have my readersto.
So I was like, as long asyou're in there and I'm going to
(52:39):
have to have healing time,might as well do it.
Speaker 3 (52:43):
Is Elon.
He's involved with that.
He's going to put a little lensin there and then it's going to
have, like a little, all thestuff feeding to your brain.
That's it.
Super Nash.
You're already Super Nash.
Speaker 5 (52:59):
We'd have to call you Super Super Nash, it's not
going to be Super Nash, it'sgoing to be Cyber Nash, cyber
Nash.
Speaker 3 (53:08):
All right, so you got anything else CT.
Speaker 4 (53:11):
No, no, I think that's a good lead-in.
I'm sure we'll be doing moreirish whiskey stuff as we get
closer to uh, we got, we gottuesday and thursday next week.
Speaker 3 (53:20):
I'll be here.
Um, I am out on that friday andall of us are out on that
Friday because we're headed downto Maker's Mark, so, and then
we have the big Super Nashfamily reunion up in Louisville
See how that goes.
And then I'm off to Florida andyou guys are back, but Nash,
(53:45):
you're the one that's going todo the takeout completely.
You know how to finish this up.
You heard it enough.
I don't want any stutteringeither.
Speaker 5 (53:58):
I'm sitting here reading comments and now you
throw me without Yep.
All right, thanks everybody forlistening.
All right, thanks everybody forlistening.
(54:22):
Make sure you go to each one ofour to YouTube and to wherever
you watch your podcast, whetherit's on Watch us on Facebook or
wherever you listen to yourpodcast at.
Oh my gosh, see there, I knewyou.
All right.
Like, listen, laugh, leave goodfeedback.
(54:47):
I can't laugh without coffee.
Speaker 3 (54:50):
You made me laugh.
Need good feedback.
Oh God, I can't laugh with thatcoffee.
That's funny, thanks.
You're trying to kill a guywith pneumonia.
Make it your own and you didn'tdo it All right,
wwwscotchiebourbonboyscom forall things Scotchie Bourbon Boys
Facebook, youtube, instagramand X SuperNash was trying to
(55:12):
tell you, or on the majorpodcast formats, which would be
Apple, spotify, iheart and anyother podcast format you want to
listen to.
But remember you can finish thispart leave good feedback like
listen, comment, subscribe andleave good feedback, and then so
(55:38):
good, good go ahead.
Speaker 5 (55:42):
Good whiskey and good friends equals good times.
Drink responsibly, don't drinkand drive.
Go out and live your life, andgood friends equals good times
Drink responsibly.
Speaker 3 (55:58):
Don't drink and drive .
Go out and live your life uncutand unfiltered.
Speaker 5 (56:01):
And who's going to take us out?
Nobody takes us out.
Nobody, because we're gettingsued for the rights of our as of
the moment, I got four moredays to see if they let it go.
Speaker 3 (56:09):
All right, good night everybody on the podcast.
Hey Scotchy Bourbon Boys, I'm here to tell you all
about Rosewood Bourbons and Ryethe bourbon that implicated Andy
Dufresne in a double homicidehe did not commit in the classic
movie Shawshank Redemption,initially produced in California
by General Distillers in the1930s and originally called
Lewis Hunter's Rosewood Bourbonmaster blender.
(00:22):
Jason Giles has brought backRosewood to you by purchasing
plus contract distilling barrelsof bourbon in Kentucky and
Indiana.
Once they mature, he ships themto Texas where he ages them for
at least another summer in theLonghorn heat.
The Rosewood Contextian blendand the Rosewood single barrels
offer a unique bourbon and ryeexperience.
Please drink responsibly andnever drink and drive.
(00:45):
Thank you, we'll be right back.
Speaker 3 (01:58):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight along with super nash
and ct, and we've got a specialgoing irish podcast and uh, it's
got everything tonight.
Uh, ct's really ready to go.
(02:19):
You can tell that super nash isready.
Toelf still a little bit underthe weather and I will be
letting CT and Super Nash takethis one over.
But firstwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boysmerchandise Glen Cairns
T-shirts.
And then also make sure youfollow us on Facebook, instagram
(02:41):
, youtube and X, along with themajor podcast formats, which is
apple, iheart spotify.
Please go to there andsubscribe.
Subscribing is everything andcommenting but like, listen,
subscribe and leave goodfeedback, uh, and comment.
So, uh, we're ready to go heretonight we're doing this awesome
(03:06):
podcast.
We made a couple changes.
We've been talking about themand very excited.
But, ct, why don't you start usoff and get us going with what
we're going to?
Speaker 4 (03:19):
you know how this podcast is going to go podcast
is going to go Basically, we'regoing to talk through some of
the different Irish whiskeys,from the shelfers that you see
every day to the single barrelreleases and things like that.
Are we going to go ahead andstart off with our Louisville
(03:42):
bottle?
Are we doing the Waterford?
Yeah, we're doing the Waterford.
Speaker 3 (03:45):
Yeah, we're doing the Waterford, so it would be the
old Louisville barrel bottle.
What's the last one Breakdown,barrel bottle breakdown.
And we're basically going to doit and it's similar to our old
way, but we call them, insteadof bangs or bashes, we're
(04:10):
calling them knocks.
So the rating scale is the same.
You could give up to fourknocks for taste, no, four
knocks for nose and body and upto five knocks for tastes and
finish.
And if there's a special knockyou give, give it an extra butt
(04:31):
up, up.
So we're gonna rate thattonight.
Now, I do not believe supernash has that.
I know that he wasn't able toget that.
This is a was.
Uh, you know the.
The reason why irish whiskey isso big here in Ohio is because
Ohio has really taken a.
Speaker 5 (04:48):
But Super Nash is going to keep score, that's
right, and also, in case eitherone of y'all didn't get it, I do
have some background and alittle bit of history and stuff
on the Waterford Cuvée, kofi.
If y'all would like for me tostart off by giving that, yeah,
(05:09):
why don't we pour it?
Speaker 4 (05:10):
and we'll start Nash, and you kind of talk through
that stuff as we go.
The one thing about Waterfordthat I think drew all of us if
you were in Ohio last year whenthey were here for all the
different events just thepackaging was amazing.
But the story was awesome andjust how they take everything to
(05:32):
a very extreme science andknowing where everything's at,
when the crop was taken in, whenit was distilled, I mean they
take things to another level.
But the packaging was justamazing, as this box, the C
cuvee bottle, came in, this,this pretty cool box.
Uh, the bottle is absolutelygorgeous.
(05:52):
It has a pink glass top to itand the juices is just great.
So I'm excited to barrel bashthis one, or not barrel bash it,
break down it.
See, we got it, we'll get usedto it.
Speaker 3 (06:13):
You're excited to barrel bottle, break down it, or
we'll just call it break itdown All right.
Speaker 5 (06:16):
Over the years, waterford Distillery has created
a large range of single farmorigins single spirit with a
unique terroir.
Single farm origins singlespirit with a unique terroir.
While these bottlings are veryinteresting and often simply
very good, their bestexpressions have been the cuvee
bottlings.
In my opinion, these arecombinations of different farms,
(06:40):
which often leads to highercomplexity.
Recently, waterford presented anew benchmark release, the
Waterford Cuvée Kofi, afterNathaniel Kofi who created the
label's artwork.
It is a composition of 24different farms aging in the
first fill in Virgin Americanoak, french oak and Vendu
(07:02):
Natrialkesk.
They say it's their mostexpressive, most complex single
malt to date.
It's also older than previouscuvées, with every component
over six years of age.
It's 50% OB and on the noseyou'll probably get pipe tobacco
(07:26):
.
Tea leaves appear first, withcaramel notes and vanilla pods,
toasted oak, creamy hazelnutpaste, a light hint of stewed
vine, peaches and a dusty pepper.
Then back to earthy notes andbread, as well as some burnt
heather.
Sweetness, but also unami andI'm not sweetness, but also
(07:48):
unami.
If anything this confirms ithas nothing to do with a classic
Irish pot.
Still whiskey, and on the mouthyou're probably going to get a
nicely chewy texture morepeaches along with baked apple
and cinnamon.
Chewy texture, more peachesalong with baked apple and
cinnamon, as well as caramel,candy and milk chocolate, plenty
of barley and then waves ofspicy notes like pepper, ginger
(08:12):
and aniseed, and still somebread crust along with an earthy
side, mulching leaves andtobacco, hints of raisins and
strawberries with cream and verysubtle bitter flesh.
Is quite complex indeed andthere's a lot going on, and the
finish is medium long, withalternating sweetness and
(08:34):
spiciness and a seed caramel anddried fruits as a lot.
Yep, uh, cuveée is written cuvée, with the sigma sign referring
to the end result being biggerthan the sum of parts.
It is indeed a complex whiskeythat exceeds expectations for
(08:56):
its age.
Some bitter spice towards theend brings it down a little, but
otherwise this is a very tastywhiskey.
Little, but otherwise this is avery tasty whiskey.
And, matter of fact, uh, nowonder I couldn't see it, but
only seen in the waterford shop.
And uh, lmdw, I'm not sure whatthat stands for.
Speaker 3 (09:15):
For now, well, it came across last year and one of
the cool things about it right,talk about the, you know CT,
about your bottle.
Right, what you can do.
What do you mean?
Oh yeah, With Waterford.
Speaker 4 (09:36):
Yeah, you can scan the code on it and it'll tell
you and I'm not going toremember exactly all the
specifics, but it will tell youexactly what time of year the
grain was brought, in, whichthis one you said is a blend.
So it's different.
(09:57):
But what field?
I mean they have it down to asuper, super intricate science
to be able to let you know whenyour bottle was put together,
the grain and then obviouslyaged.
Speaker 3 (10:10):
But it's so complex I don't think I know all of it
well, it's like when you lookthey, they have all the
different barrels, all thedifferent farms and where it all
came from.
And when you scan that in, ittells you the different barrels,
all the different farms andwhere it all came from.
And when you scan that in, ittells you the whole blend of all
the 14 different.
I mean this is like so complex.
(10:34):
I was just so fascinated lastyear.
So I mean that is the one thingthat Waterford was very
impressive.
They were just into terroirlike nobody else.
I mean their farms each one hadits own and they were just
testing it all along.
Speaker 4 (10:56):
Yeah, bennett, you could just tell they were in a
different world as far as thatpart of the business.
And they offer a lot of nicebottles.
I mean they had severaldifferent ones last year that we
could try and I can't rememberthem all, but there was a little
.
Everything that we drank wasreally good, even down.
They had a.
They had a heavier peated onethat I was a little reluctant to
(11:22):
try.
That was one that their masterdistiller was there and talked
about, so he had me drink it andit was very good.
I mean it rivaled a really goodscotch.
Speaker 5 (11:35):
Stacy said it's a blend of single malts and it
even tells you the name of thefarmer who grew the barley.
Speaker 3 (11:42):
Yeah, it's crazy.
Speaker 4 (11:50):
Yeah, it's complex, it is uh, and it just you know
the fruit notes that come out ofthis.
Compared to what we'retypically talking about with
bourbons and things like that isjust completely different oh
yeah, this is irish whiskey.
Speaker 3 (12:02):
Like, yeah, on steroids, there's no doubt.
There's no comparison to abourbon on this.
This is Irish whiskey.
This is a single malt that potstilled and the flavors that are
in there, I mean the barley youtotally pick up the barley on
(12:22):
the nose barley, you pick it,you totally pick up the barley
on the nose.
Speaker 4 (12:31):
Yeah, the, the note that comes to me really in the
fruit side of it is the peach.
I get the peach a lot on thenose and on the palate I would
say um, it's a hundred proof.
Speaker 3 (12:43):
That's another thing that I wanted to tell everybody,
um, a lot of times.
This is this Irish whiskeys are80 proof.
They stay 80, but this one's ahundred, so it's, it's on a
different level, that's for sure.
All right, what are you getting?
What do you get on the nose?
Speaker 4 (13:06):
It's the, just the baking.
You know the fruits there, butit's just a lot of baking
sweetness to me, you know, likea fresh pie or something like
that.
Speaker 3 (13:17):
Yeah, there's a pie aspect to it.
Yeah, it's different.
Speaker 4 (13:23):
Like a peach pie, I guess would be a bit.
It just has and it changes.
I've smelled this glass 12, 15times now and it changes every
time a little bit.
Speaker 3 (13:33):
There's a lot of vanilla and I would say pear and
vanilla.
Speaker 4 (13:38):
The vanilla is probably where all that baking
note is coming from.
Yeah, just a fantastic note.
I mean especially for an Irishwhiskey, for me, because
sometimes Irish whiskeys arejust similar.
You know, the barley is there,obviously, and you don't get a
lot of complexity for some ofthem.
(13:59):
But this has a lot.
Speaker 3 (14:01):
Yeah, it's got a really nice body on it.
I mean, I think honestly thebody.
Speaker 5 (14:11):
So a lot.
Casey says she's getting tonsof peaches and apricots.
Speaker 3 (14:15):
I'll go with that.
Now on the taste, I will say Ipick up a lot of peaches.
Why did we lose CT?
We just lost CT, but hopefullyhe jumps back in All right.
Speaker 5 (14:30):
So what are you getting on the taste there?
Speaker 3 (14:33):
I'm getting.
I agree with her on the apricotand the pie flavor comes way
more.
This is a sweeter, and themouthfeel is the sweetest
whiskey that I and there's thecrust too going, but it's the
(14:56):
sweetest.
What would you say body of awhiskey I've ever tasted in my
life?
I swear to God there's sugar init.
That's how sugary it is.
Oh, that's really sweet.
I wonder what happened to SuperNash.
(15:17):
He seemed to be having internetproblems, right, yeah, because
there he comes there he comes.
Speaker 4 (15:25):
It's something to do with my wife, like cause my
phone is disconnecting,everything's wanting to get off
of the wifi.
Speaker 3 (15:30):
Okay, well, you're back, you are back, you are back
, we're just like you were there.
And then you burnt.
Speaker 4 (15:39):
There's a lot of wind and stuff going on.
I don't know if that's messingup the wifi.
There's a lot of wind and stuffgoing on.
I don't know if that's messingup the Wi-Fi, because my phone
goes to it first and then usesthe service.
Speaker 5 (15:55):
But I knew this phone does not have it, so it's
something to do with theInternet's messed up.
Yeah, there's a lot of windseverywhere because it's blowing.
All those plantments in line,so we can see them this week.
Plant that's in line, so we cansee them this week.
Speaker 3 (16:04):
I could tell, like I was saying to Super Nash, it's
the sweetest body I've ever had.
And when you drink this, stacywas saying peach and apricot, I
get a lot of apricot, it's likean apricot pie and I get the
crust of the pie.
But I've never had anythingwith this sweet.
This is the sweetest whiskey Ithink I've ever tasted.
Speaker 4 (16:25):
I swear to god, there's a teaspoon of sugar in
this it definitely has a verysweet aspect which you know
works well with it, because italso it's not just super sweet,
it has, you know, it has somebody to it where there's oh no,
the body is just like.
Speaker 3 (16:42):
I've never had my mouth filled for so long with so
much sugar.
It's as if I took a piece ofpie.
I just bit into the pie and Ichewed it up and that's still
there.
I mean, it's crazy, yeah.
Speaker 4 (16:59):
Very fruity.
I guess you know like I thinkthe thing said caramel.
I don't get caramel much.
I get the vanilla, yes, but Idon't get uh much in the caramel
aspect but I get more.
Speaker 3 (17:13):
It's more.
Speaker 4 (17:14):
Instead of caramel, it's apricot yeah, and you know,
when you go back to the nose,the nose changes a little for me
.
I get a little, a little oakI'm getting.
Speaker 3 (17:27):
I always I get the barley on the nose.
But I get the the apricot me,you know, or the fruity flavor
and the barley.
The barley comes through on thenose.
Speaker 4 (17:40):
So let's rate this so we can move on to the thing?
Speaker 5 (17:43):
Yeah, all right, I was just saying that the
Waterford Quebec Kofi is one ofthe best available from
Waterford and second is probablythe Finiscord.
Hmm, all, right?
Speaker 4 (17:56):
Well, lucky to have it then.
Absolutely yeah, it's delicious.
Out of four, we're rating thenose.
All right, want me to starthere.
Speaker 3 (18:05):
Yeah, go ahead.
What are you giving it?
How many knocks are you givingit?
All right.
Speaker 4 (18:12):
I mean, this nose is fantastic.
It's a four.
I mean, you couldn't want anIrish whiskey to smell any
better than this.
Speaker 3 (18:21):
All right, he's giving four knocks.
Let's see if we could get himout that time.
I actually hit the barrel.
I don't know if you guys heardit, but I did.
Speaker 4 (18:34):
I didn't hear the last three, but yeah, the first
one did make a noise, the lastthree yeah yeah, yeah, it's
almost like it.
Speaker 3 (18:42):
It like tricks it.
Oh my god, it's happening.
Speaker 5 (18:45):
Then it cancels it out yeah, it's like as soon as
it starts to happen, then, thenthe noise cancels everybody on
youtube and on the podcast canhear it, so that's fine.
Speaker 3 (18:57):
So I'm going to give this nose just because I don't
default it.
It's just whiskey to me, so I'mgoing to give the nose a three
of four.
Three of four.
Did you get any of those?
All right, body.
(19:19):
I'll go first on body.
This gets four, four on bodyplus a.
But up, up.
Speaker 5 (19:33):
Wow, so it's getting up, but up up.
Speaker 3 (19:39):
Four knocks and a but up up.
Speaker 4 (19:43):
The body is insane.
Speaker 3 (19:47):
I've never had something so sweet.
I swear to God I'm eating apiece of pie.
I've never had a whiskey, everdo that before.
Speaker 4 (19:57):
Yeah, I am four on the body as well, nash, all
right, four knocks for CT.
(20:17):
Four knocks for CT.
All right, taste, taste.
How about a CT?
You know as good as the nose is.
I think taste is my favoritepart, because I'm a fan of
peaches anyway.
So this is along with what Jeffsaid about the body.
It's just got a super sweetmid-palate man.
(20:41):
It's all got a super sweetmid-palate and it's, it's all
there it's, it's fantastic.
Speaker 3 (20:43):
We're on a scale of five here, correct?
Speaker 4 (20:44):
yes, we are five knocks and it's oh, I'm going
five on it, it's it there.
Speaker 3 (20:55):
Wow, he goes, five knocks.
Speaker 5 (20:58):
It's there.
Stacy said it should be richand oily and that's Waterford's
DNA.
Speaker 3 (21:05):
Well, it's in our DNA , so I'm going to.
I don't even have to taste itagain, I have to give it a five
also as far as a taste.
Speaker 5 (21:16):
It's damn good that's awesome, makes me really wish I
had a glass of it now.
Well, I've got to enjoy thisbush mill 16 year though I mean
it's.
It's rich and fruity and allright.
Speaker 3 (21:31):
So I have to say the finish at the end picks up a
little bit of like a bitternessto it and I think it's medium,
(22:05):
it and I think it's medium.
So the finish for me isprobably the weak point of this.
But, um, out of five, I don'tthink it drops to a three, I
think it stays at a four, allright.
So I give it the finish of four, wow I thought for a second
there.
Speaker 5 (22:17):
There you were going to give it a three the way you
started to talk about it.
Speaker 3 (22:22):
It doesn't drop to a three.
Speaker 5 (22:24):
I could hear you smacking your lips, and all that
too, while you were talkingabout it.
That's probably why it wasstill lasting in there as to why
maybe you gave it a four, maybe.
Speaker 4 (22:36):
Right, I totally agree.
It's uh, you know it, for again, irish whiskey to leave that
peach note still in the front ofyour tongue as it's finishing.
Which is what's unique aboutthis for me is that the front of
your tongue stays, staysvibrant with the flavor as it's
(22:59):
finishing, which is kind ofunique because typically it's
the back and it's gone.
This, that peach note, stays upfront.
So I dig that.
However, I agree it's not likeoh my God, this thing's amazing
on the back, on the finish.
So I'm a four.
Speaker 3 (23:15):
All right, all right, all right.
What's the rating for us?
17.
Speaker 5 (23:22):
It's actually tied for.
Let's see 12, 17, and 17.
So you got an even rating of 17out of what Possible, 18.
18?
17 out of 18.
Bothossible 18.
Speaker 3 (23:36):
18?
17 out of 18.
Both of us Damn good whiskeytonight.
There's no doubt about that.
This Waterford picked up.
It earned every cent, or everyknock, not every cent.
And thanks to Old Louisvillefor sponsoring Whiskey Company,
(23:57):
for sponsoring our OldLouisville.
Here we come.
Barrel bottle breakdown,breakdown.
I'm going to get that and, likeI said, it's not I like it.
I like what we're talking about.
I like the change A barrel, abarrel bottle breakdown.
That's because we're stillknocking the like to change a
barrel.
A barrel bottle breakdown.
That's because we're stillknocking the barrel and uh, and
(24:19):
we got that.
That's.
Uh, I think it's better thanthe the thing we were coming up
with, because it sounded likewe're just banging our heads
together anyways.
So what?
Let's keep going on this.
Uh, super nash, what you, whatare you drinking on tonight?
What did you have?
Speaker 5 (24:37):
Well, I had about four.
I've got a few, probably acouple more, irish whiskeys over
there, but I broke out four ofmy favorites here I'm drinking
right now.
(24:57):
I'm drinking on this Bushmills16-year single malt Irish
whiskey, which it is aged inOloroso sherry and bourbon cast
before finishing in port pipes,and it's a rare single malt
whiskey with deep amber in colorand notes of dark fruit, nuts
and spice.
And I've got to tell you it'striple distilled.
(25:17):
And I've got to tell you it isreally, really, really good, one
of my favorites, as a matter offact.
And I did pick up the RedBreast Single Pot Still Cast
Drink today.
I haven't even tried it yet.
Oh, it's good.
(25:38):
I've got that right here, Ipulled the top off of it when I
got it home and got everythingset up, so I had the top off of
it for two or three hours justto let it breathe a little bit.
And I've also got my trusty RedBreast 12-ar, which I like it.
It's finished with toasted oakand cherry under notes.
(26:04):
And also I've got the TeelingSingle Malt Irish Whiskey from
Dublin Ireland.
So, CT let's talk about thatdrink.
What are you?
Speaker 4 (26:23):
sipping on there.
I had to down my Waterfordbecause I hadn't drank at all.
So this is the IrishmanBasically.
I'll break down the recipe foryou.
It's pretty easy.
So this is going to mix like amargarita.
(26:48):
So you have a shaker.
You're going to add two ouncesof whatever Irish whiskey you
want.
So in this case I use becauseof what I did with the recipe I
use Jameson stout.
Uh, because I wanted the coffeekind of nuance to it, the coffee
and the, the, the, uh, the beerflavor to come out in it a
little bit.
So that's what I use two ouncesof that, uh.
Then you're going to use, uh,two ounces of an irish cream uh,
(27:11):
it could be bailey's, whateveryou like.
Uh, one ounce of heavy whippingcream and three ounces of cold
brew coffee.
So that could be whatever youlike.
So, again, you're going toshake it in a cup, in a shaker,
like you would a margarita, fillthe glass with ice.
The foam that is in here andyou can see it in this glass is
(27:33):
nothing more than what comesfrom shaking it.
I did nothing to that.
It naturally puts that together.
I top mine with a little bit ofground coffee and a nice cherry
and it's a super deliciousdrink.
This one is the second one.
The other one I did.
(27:53):
I did not modify it.
This one actually has chocolatebitters in it as well,
chocolate bitters, and they arefantastic in there.
Let me just tell you.
It upped it a little bit it'sthe ba-da-ba-da, the ba-da-ba-da
.
Speaker 3 (28:11):
So what do you call that drink?
Speaker 4 (28:13):
It is.
The Irishman is what the nameof the drink is called is the
irishman.
I just tweaked it a little bitfor my liking, um, and I think I
could still do a few thingsthat I might do to this to make
it even better, but so far it'sa super good drink.
It's easy to drink.
It looks like it's ice cream.
Uh, it is not.
(28:34):
It's just got a lot going on.
Easy to make Anybody can makeit.
You can make it at home.
It's simple.
You don't have to have a wholelot of things.
Most people have some kind ofBaileys laying around, any kind
of Irish whiskey, it doesn'tmatter which kind you use and
then all you got to do is have alittle bit of heavy whipping
(28:55):
cream.
If you don't have any cold brewcoffee, just brew some coffee
and let it sit for a littlewhile.
You'll have cold brew coffeeyeah, that's for sure.
Speaker 3 (29:06):
Um, so we're doing this uh podcast a little bit
early, for might as well get itin.
So everybody out there, um, youknow, talk about the.
I really feel that, um, as withstacy, myself and you last year
that and fred minnick even cameup um, ohio really killed the
(29:32):
irish whiskey market.
Um, they came out, they broughtin all the distillers and
everything you know talk about.
You know what you're going tobe doing for, say, patrick's day
.
I mean, a lot of times whenyou're at the bar you know
what's, what's the standard.
I mean, jameson, you've got thestandard whiskeys and whatever.
But you know, here in ohio, uh,we've got the Buah brand, which
(29:56):
is fantastic with MartinKennedy and Burns right, pat, is
it Pat Burns?
Yeah, they really came up witha great brand.
But just talk about thediversity of what there is
compared to what there alwayswas.
I mean it really seems like theIrish whiskey, especially when
you're talking about the redbreast.
(30:17):
You know the red breast brandhas really kind of exploded.
Speaker 4 (30:23):
I think that you know , for most people, when they go
into a liquor store in Ohio now,stacey is not the typical she
will she's the one looking forthe really cool Irish whiskeys.
But most people don't go inlooking for, like something new
or holy cow, what just came out,a single barrel or a single pot
(30:44):
.
Still, they're going in fortheir go-to.
If it's a Tullamore Dew, ifit's a Redbreast, jameson
obviously is the number one,it's everybody.
You can literally go into agrocery store, a gas station
from here to California and theyhave Jameson somewhere, which
(31:06):
is ironic because Jameson todaythe state of Ohio, this came out
and this is a Jameson, triple,triple, triple.
They call it uh, 25 or 26dollars and what they did with
this one is is they aged it inthree different casts.
They did a, an ex-bourbon cask,a sherry cask and the unique
(31:28):
one here is a chestnut cask.
So, uh, stuff like this 25, 26bucks, that's going to come out
and it is very good.
I've drank it, tried it, it's,uh, it's, it's got a good flavor
again for the price point.
Um, but I think the state ofohio in particular has done a
great job of bringing like wetalked about for colon.
(31:50):
You weren't going to go find forcalling 15 years sitting on a
shelf in anywhere in Ohio.
But last year they up the game.
They bring in all this newstuff and and we start getting
things like for calling 15 year.
We get writers tears and we geta.
Uh which?
This bottle is?
The ice wine cask.
(32:10):
You know, and we've seen icewine casks used in the bourbon
world with Angels, envy andother brands and they're really
hard to come by.
So this was kind of a uniqueone.
Writer's Tears you can find onthe shelf in Ohio.
You won't find that bottleunless there's something left
from last year.
But there are Writer's Tearsbottles out there and they
(32:33):
always come in a nice box.
Great bottle, good presentationbottles out there and they
always come in a nice box.
Great bottle, good presentation.
Um, but you know that's thething is last year's.
Last year we had all thisinflux of these really cool
unique bottles, like theliberator that you've got in
front of you and that is stillavailable in ohio.
(32:53):
I don't know if they're in thesame beef, I don't know that.
You can go to Indiana and Iknow in Kentucky it's different,
but I don't think you can go toIndiana or Kentucky and find
the selection of Irish whiskeythat you do in Ohio.
Speaker 3 (33:08):
Well, no, and it's funny because I probably last
year purchased enough Irishwhiskey to basically stock me
for the rest of my life.
It was a great.
What they did was fantastic anduh, the I.
I picked up this liberatorbecause the people from there
(33:32):
were contacting me to do apodcast.
Now, we never really got aroundit to it, but I do still have
the contact information and I,you know, I have a podcast.
Now, we never really got aroundto it, but I do still have the
contact information and I havethe bottle.
So, as we get closer, the stateof Ohio is actually doing an
event tomorrow, friday andSaturday, right.
Tomorrow I think the one startsin Cleveland, tonight in Toledo
(33:57):
, right.
Tonight in Toledo, tomorrow inCleveland, tomorrow Cleveland,
and tomorrow Right tonight inToledo, tomorrow in Cleveland
and Saturday in Columbus.
Speaker 4 (34:08):
So that's real quick.
Just to touch on it because youknow, if you didn't see it on
the OHLQ, those events are freeof charge.
You go to them and there willbe well, stacy will be there
with JJ, she'll be repping theirbrand and the tasting is free.
You walk in.
They'll let you taste theproduct.
A lot of times you'll meet thedistilleries head people, but
(34:32):
they will give you the rundownof everything and let you try it
and see what works for you.
Speaker 5 (34:39):
Stacey said that the two stacks and the writer's
tears are the only two Irishwhiskeys finished in ice wine
casks.
And also she said Sir MauriceO'Connell from the Liberator
brand will be at the Ohio eventsthis weekend.
Speaker 3 (34:56):
Well, you're going to go there.
So, ct, tell them we want themon the podcast.
I've got the Liberator.
I know they were reaching outto us all throughout and you
know time we do so much, but Iwould definitely want to get
together and do that.
Speaker 4 (35:17):
Their product is available on the shelf.
I was in a place in Columbusthe other day and it's a Kroger,
and they had the two or threedifferent variations of the
Liberator.
So it is something the OHLQ hasbrought in.
Speaker 3 (35:30):
That was the one because they were contacting me
where I went back and bought thebottle because I wanted to be
able to have that bottle.
They released last year thatsmall batch double port finish.
Speaker 5 (35:43):
She said Toledo was tonight Right and tomorrow is
Strongsville and Saturday isHilliard.
Speaker 3 (35:51):
Yep, yep, that sounds good.
Speaker 4 (35:56):
Again those people that live within.
However long it takes you toget there I mean, I guess it's
up to you if you want to, ifyou're five minutes away or an
hour away, it's a free tastingand it's a good time.
They do a nice job of makingsure there's plenty there for
everybody to enjoy it.
I'm sure they'll have bottlesfor sale that won't be typical
bottles like last year.
There was, uh, this bottle here.
(36:17):
If you remember, jeff, thattealing bottle was super sought
after.
Yep, this was the ohlq singlemalt and it was fantastic.
And this and this white bottleof bua were hard to get.
I mean, once people found outhow good they were, they were
gone.
Speaker 3 (36:38):
There was also this bottle here from the Whistler.
I was able to get, I believe,the rum finish, but that was a
very good, you know, a reallygood bottle.
Speaker 4 (36:54):
The Whistler came out with some nice variations
because they had this rum finishcask.
They had a tequila cask.
The Barbados yes.
What was the other one?
Was it an Oloroso?
Yeah, it was a Pedro Jimenez.
It was a Pedro Jimenez.
Px Sherry.
Speaker 3 (37:14):
Yep, that's what it was, and it was very popular
During the tastings.
They sold a lot.
Speaker 5 (37:20):
There was no doubt that that one yeah, stacy says
yeah, to check out theindependent brands like Bua, jj
Crore, klonakilty, layward,irish, Fercullum, glendalough
and Two Stacks.
(37:40):
I told her that I started topick up a bottle of the
Glendalough this afternoon andshe said that the let's see here
.
Speaker 3 (37:52):
Stacey's the local authority on Irish whiskey.
I would defer to her any timeshe is the go-to Irish whiskey
girl.
Speaker 5 (38:09):
She's also been talking to Maurice O'Connell
since he landed in Clevelandlast night.
Nice, awesome.
Speaker 4 (38:16):
He landed in Cleveland last night.
Nice, awesome.
She mentioned the Klon andKilty brand, which I was a huge
fan of last year.
This and the reason I was drawnto it initially and when I say
it Jeff will be like of courseyou were was this one was
finished in an Imperial Stoutbarrel.
So I like those finishes whenthere's that beer finish for me,
(38:39):
the Imperial Stout, which issimilar to the Bua.
I really like that.
I thought that was somethingvery unique and had, for
whatever reason, with Irishwhiskey, that combination works.
I mean, obviously Jamesonthought it worked because they
sell this stuff every day onevery shelf in America.
It works well with Irishwhiskey.
I'm a fan of Clonaculte.
(39:01):
This for Cullen 15-year ispossibly, of what's up here, one
of my favorite, for sure ofit's.
It's just that that bottle isdelicious the whistler.
Speaker 3 (39:13):
The barbados rum finish is just is that what it
is?
Let me get my glasses.
I want to say barbados, but Icould.
Yeah, barbados rum cast 29months, 12 years.
I mean, it's so good, it tastesso good.
(39:35):
When you get a Rum Cask Finishin an Irish whiskey, it's a
whole different thing than whathappens in a bourbon.
It's a whole differentexperience.
Speaker 5 (39:50):
Oh, Clonicult has a collaboration, come as soon with
Great Lakes Brewery.
Ooh, excellent.
And you put them in that whitebottle.
Speaker 4 (40:01):
God, what Martin that white bottle is just freaking.
I love that bottle, god theboulevard.
This thing was just insane andI really won't drink it.
Like I drink little sips hereand there because I don't want
to finish it, because it's theonly one.
I'll never get another one.
(40:22):
But man, that thing's gotflavor.
Speaker 3 (40:25):
I'm looking forward to their new release.
Speaker 4 (40:29):
Yeah, he says that one is probably better than this
one and I'm like, oh, oh no.
Speaker 1 (40:35):
Yeah.
Speaker 4 (40:36):
Good thing he did more of it, because I can get a
couple of them.
Speaker 5 (40:39):
Hey, listen to this.
The Cloniculti Great Lakesbottle was supposed to be here
now, but they said it got a weebit delayed.
Speaker 3 (40:50):
Well, I think everything from Ireland got
delayed.
I mean, it seemed like they allgot delayed.
We were talking about Martin.
We were going to have him onthe podcast.
I was coming down this weekendto do the podcast and then go.
I don't know if I would havebeen able to make it, but that
was the plan.
(41:11):
And then he's like it didn'tcome in.
So that's where we're at.
Speaker 4 (41:19):
But there is, you know, talking about just Irish
whiskey in general, and you knowthe heritage behind it.
You know the the heritagebehind it.
You know bourbon.
You know we date back to early1800s, maybe even the late 1700s
, as far as distillate.
But I mean, this country hasbeen distilling since I think
(41:41):
the first record I wrote it downhere, I think it's like 1400s
yeah was like first recorded, uh, distillate was being done.
So I mean the they've been doingthis so long, they definitely
have it down pat there is nodoubt they have it down.
Speaker 3 (42:00):
Uh, you know I prefer irish whiskey over scotch.
I just do um, I like somescotches, there's no doubt, but
the irish whiskeys always seemto be a little bit sweeter.
What they've done, thisevolution to this level, what
they've responded to, I think,is the most improvement in a
whiskey category I think thatyou could have.
(42:22):
It's like I don't think whenbourbon was coming out in its
secondary thing I don't thinkyou were a of the bourbon was.
It's how it was marketed andwhat they were pulling and what
they were doing.
But most of the bourbon thatwas made during the 70s and 80s
when you taste it it's stilldamn good.
Where I always with Irishwhiskey, there wasn't a lot of
(42:46):
is 80 proof, wasn't a lot of is80 proof.
And now it's now you can get acast strength and you get all
these these warm, you knowflavors, you know, and add it in
and it's just like a step up.
You know the the brand hastaken.
Uh, you know the category hastaken one step up.
So you know they've always beenmaking good stuff, you know,
(43:07):
since whatever, but it usuallystayed at that 80 proof.
And now to be able to taste itat cast strength and 100 proof
and you know their terroir isbeing looked at so extreme.
You know it's really kind of acool thing.
Speaker 4 (43:24):
I agree, and I like seeing the different variations
and the different casts thatthey're using.
I mean, obviously we've seenthat in the bourbon industry a
lot.
I do think that it influencesthe Irish whiskey, maybe even a
little more than bourbon.
When it's in those differentcasts, because of the type of
distillate that it is, it justseems to pop a little more.
(43:45):
I guess is a good way to put it.
Yep, yep, to pop a little more,I guess is a good way to put it
Yep.
Stuff out there from the stuffthat you can buy every day on
the shelf.
Again, to touch on Bua, everyday, most of it around Columbus
and around certain areas you canbuy their standard Irish
(44:06):
whiskey it's about $33 on theshelf, irish whiskey it's about
$33 on the shelf.
The other releases will comeprobably as they get this new
stuff in, but that's aconsistent bottle.
The other cool thing is that,like you said, that's a local,
it's a Columbus product.
Burns Pub in Columbus, patBurns, martin Kennedy, that's
(44:30):
their brand and they serve Buaat that bar.
So if you're in Columbus andit's, you know, just down the
road, actually, if you're inColumbus and you're at Watershed
or you're at High Bank or anythose Echo Spirits, you're not
far from Burns Pub and you cango in there and have you know
(44:54):
food.
You can get some great Irishfood.
You can sit there and have aGuinness and then you can follow
it with a buah.
Speaker 3 (45:03):
And on a Saturday afternoon you can watch rugby.
Speaker 4 (45:08):
Saturday afternoon you can watch rugby.
Oh, so the weekend of the StPaddy's Day they'll be having
all kinds of events.
They actually have a tentoutside in their parking lot.
They have bagpipes, they haveoh my gosh, it's next level for
St Paddy's Day.
Speaker 3 (45:26):
Danny says Murray the chef, St Paddy's Day.
Speaker 5 (45:30):
Danny says Murray, the Chef Stacy, said that orange
booze bottle made her best of2024 list.
Speaker 3 (45:35):
Yeah, you know, I agreed with you on that Stacy
that day we podcasted.
There's no doubt that I wentand got that bottle Stacy said
Burns Pub 3rd and Northwest incolumbus oh yeah, it's.
Uh, it's a nice.
Uh, they have a really goodirish pub there.
Speaker 4 (45:58):
There's no doubt about it by is right, it's, it's
, and usually you know pat livespretty close so he'll be in
there a lot of times.
If martin's in town he'll bearound pat came.
Speaker 3 (46:12):
When I was there for the podcast last year, pat came
walking in from his house andthen martin came.
Speaker 4 (46:20):
I mean it was like yeah I think I think they're in
toledo today because I talked tomartin earlier and he was
earlier and he was like herefers to you as the lad, so he
was a tad bit busy at the momentwith the lad at the end of it.
But, martin, they're greatpeople.
(46:42):
So for me again, people, theproduct is amazing.
It doesn't matter what brand.
People, uh, the product isamazing.
It doesn't matter what brand,but I like putting a face with
the uh the product and I likesupporting those, those people
that are, uh, trying to make itwork.
So they're definitely thosethat, uh, we like to support.
Speaker 3 (47:02):
So matt was saying are we doing the live on st
patrick's day this year?
No, matt, I can't do the liveon St Patrick's Day because it's
a Monday and it's the Monday Icome back, that I've got to get
back to work because I'm goingto be in Florida all the way at
my parents visiting my parentsuntil Sunday, so we might.
Speaker 5 (47:24):
You said you were coming back and I was going to
Florida with you and we weren'tcoming back until on that Monday
, so we'd be traveling, hey.
Speaker 4 (47:36):
Matt, I will be at Earn the Love on Monday and we
don't have to do a live.
But if you drive down, I'llmake sure you don't go back home
.
Oh, wow.
Speaker 3 (47:46):
Yeah, that's a scary.
Last year was a scaryproposition of what?
How are you getting off on aMonday, don't you have
basketball Basketball's over?
I guess it is Anyways All right.
Speaker 4 (48:00):
That's why we're here tonight, right, celebrating
basketball's over yes,basketball's over and it's on to
the irish whiskey time, whichleads into sun and beaches.
Speaker 3 (48:16):
Yeah, that leads into sun and beaches.
Speaker 5 (48:17):
For me, that's for sure you don't want to be saying
that around me, tiny and yougotta get.
Speaker 3 (48:25):
Yeah, keep your, keep your, keep your suit on buddy,
um.
So you gotta get me, um, um,the the contact for jack daniels
this week.
Okay, ct, I'll work on it.
Yeah, I, I it's been it.
Like I said, I haven't beenthinking about anything till.
(48:46):
Today is the first day Iactually could think about
anything.
But you know, staying on theplanet.
Speaker 5 (48:54):
That says challenge accepted.
Who said that Matt did?
Speaker 3 (49:00):
All right, matt, oh God, matt and CT.
At Burns Pub you throw inMartin.
I mean, martin destroyed youlast year, ct, listen, you lost
you come back to the house anddrive home Tuesday morning.
Anyways, yeah, I'll get an.
Speaker 4 (49:21):
Uber from Columbus to the house because we're not
driving back.
That's insane, oh no.
Speaker 3 (49:25):
No, no, no.
Speaker 5 (49:27):
Well, I'm going to have to try this cast straight,
especially after reading that ithas a butterscotch and barley
finish.
Speaker 3 (49:36):
Dried fruit.
Well, the dried fruit is likeraisin-ish, it's very, very.
I went back and got thisbecause I know how good I love
red breast.
But look at then it was signed,stacy.
Who was it signed by?
I signed it for you.
No, you didn't sign it.
(49:57):
She knows who it was signed.
Signed by stacy.
Speaker 5 (50:04):
Stacy asked me earlier what batch that I had,
or because she had batch.
Uh, I think it was 0121.
Let me scroll back here.
She's got b121 and I havelooked all over this bottle
(50:26):
trying to find a batch number.
Speaker 3 (50:29):
Where is the batch number?
She should be able to tell uswhere it was.
Kevin O'Gorman.
Thank you.
That's who signed it for me.
I knew she could come up withit.
Speaker 5 (50:39):
Stacy.
Where do I find the batchnumber?
Oh, I see, right on the front,right on the front.
Where is it when?
Speaker 3 (50:47):
on the front.
Speaker 5 (50:48):
Yep, right on the front, yep, right on the front,
right there where it has the ABV.
It's right in that littlecircle Right there above when
Show me one more time Above theR.
It's in the little circle abovethe R on red breast.
Oh, okay, yeah.
Speaker 3 (51:07):
I have batch 122.
Speaker 5 (51:13):
I've got the same batch that you do.
Speaker 4 (51:16):
I've been podcasting to drinking with old people and
readers.
Speaker 3 (51:22):
I got new readers buddy.
Speaker 5 (51:27):
Hey, on a good note, I went to my doctor, yeah, and
I've got my.
I got another appointment onApril 7th and we're going to be
seeing what we're going to bedoing about my Stribismus.
I do not have lazy eye.
I have the condition that'scalled Stribismus and it can be
(51:53):
corrected with correctivesurgery.
Speaker 3 (51:55):
I never thought it was lazy eye, I just thought it
was fucked up eye.
Speaker 5 (52:01):
I know that's what you thought it was, so pretty
soon I will be able to look atboth of y'all with both eyes at
the same time.
Speaker 3 (52:11):
Well, that would be cool.
I mean modern technology, rightyeah.
Speaker 5 (52:18):
And they also told me the same time that they do that
, that they can put in a lens, acorrective lens, in there that
I won't have to have my readersto.
So I was like, as long asyou're in there and I'm going to
(52:39):
have to have healing time,might as well do it.
Speaker 3 (52:43):
Is Elon.
He's involved with that.
He's going to put a little lensin there and then it's going to
have, like a little, all thestuff feeding to your brain.
That's it.
Super Nash.
You're already Super Nash.
Speaker 5 (52:59):
We'd have to call you Super Super Nash, it's not
going to be Super Nash, it'sgoing to be Cyber Nash, cyber
Nash.
Speaker 3 (53:08):
All right, so you got anything else CT.
Speaker 4 (53:11):
No, no, I think that's a good lead-in.
I'm sure we'll be doing moreirish whiskey stuff as we get
closer to uh, we got, we gottuesday and thursday next week.
Speaker 3 (53:20):
I'll be here.
Um, I am out on that friday andall of us are out on that
Friday because we're headed downto Maker's Mark, so, and then
we have the big Super Nashfamily reunion up in Louisville
See how that goes.
And then I'm off to Florida andyou guys are back, but Nash,
(53:45):
you're the one that's going todo the takeout completely.
You know how to finish this up.
You heard it enough.
I don't want any stutteringeither.
Speaker 5 (53:58):
I'm sitting here reading comments and now you
throw me without Yep.
All right, thanks everybody forlistening.
All right, thanks everybody forlistening.
(54:22):
Make sure you go to each one ofour to YouTube and to wherever
you watch your podcast, whetherit's on Watch us on Facebook or
wherever you listen to yourpodcast at.
Oh my gosh, see there, I knewyou.
All right.
Like, listen, laugh, leave goodfeedback.
(54:47):
I can't laugh without coffee.
Speaker 3 (54:50):
You made me laugh.
Need good feedback.
Oh God, I can't laugh with thatcoffee.
That's funny, thanks.
You're trying to kill a guywith pneumonia.
Make it your own and you didn'tdo it All right,
wwwscotchiebourbonboyscom forall things Scotchie Bourbon Boys
Facebook, youtube, instagramand X SuperNash was trying to
(55:12):
tell you, or on the majorpodcast formats, which would be
Apple, spotify, iheart and anyother podcast format you want to
listen to.
But remember you can finish thispart leave good feedback like
listen, comment, subscribe andleave good feedback, and then so
(55:38):
good, good go ahead.
Speaker 5 (55:42):
Good whiskey and good friends equals good times.
Drink responsibly, don't drinkand drive.
Go out and live your life, andgood friends equals good times
Drink responsibly.
Speaker 3 (55:58):
Don't drink and drive .
Go out and live your life uncutand unfiltered.
Speaker 5 (56:01):
And who's going to take us out?
Nobody takes us out.
Nobody, because we're gettingsued for the rights of our as of
the moment, I got four moredays to see if they let it go.
Speaker 3 (56:09):
All right, good night everybody on the podcast.
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