September 25, 2025 • 56 mins
Black Diamond Bourbon combines innovative boxcar aging with a thoughtful blend of Middle West and MGP whiskeys to create a uniquely Appalachian expression that honors Ohio's coal mining heritage.
• A bourbon that scores an impressive 15/18 on the Old Louisville Whiskey Company's barrel bottle breakdown scale
• Mash bill of 71% corn, 24% rye, and 5% barley bottled at 103 proof
• The only bourbon in America aged in railroad boxcars, creating unique temperature fluctuations
• A blend of 5.5-year Middle West Spirits and 4.5-year MGP distillate
• Flavor profile featuring vanilla, caramel corn, French toast, almond, and chocolate notes
• Part of a larger mission to revitalize historic coal mining communities across Southeast Ohio
• Available in five taproom locations: Nelsonville, Circleville, Marietta, Shawnee, and Greenfield
• Developed in partnership with former MGP master blender Sam Schmetzler
If you're in Ohio, pick up a bottle of Black Diamond Bourbon from your local OHLQ store. Come visit one of our five taprooms to experience our beers, cocktails, and the full spirit of Appalachian hospitality.
Few things capture the essence of a region quite like its spirits, and Black Diamond Bourbon serves as a liquid love letter to Appalachian Ohio's coal mining heritage. This isn't just another craft bourbon—it's the centerpiece of a remarkable revitalization effort breathing new life into historic small towns across Southeast Ohio's former coal country.
What sets Black Diamond apart is their revolutionary aging process. In partnership with the Hocking Valley Scenic Railway, they've transformed vintage railroad boxcars into "rolling rickhouses." These unique aging environments create natural temperature and humidity fluctuations that impart distinctive character to the whiskey. As the first and only bourbon in America aged this way, each sip connects you to both innovation and tradition.
The liquid itself represents a thoughtful collaboration between regional distilleries. Blending 5.5-year-old Middle West Spirits bourbon with 4.5-year-old MGP distillate creates a 103-proof expression with a mash bill of 71% corn, 24% rye, and 5% barley. This combination delivers a sensory experience worthy of its 15/18 rating on the barrel bottle breakdown scale—notes of caramel corn and vanilla on the nose lead to a palate reminiscent of French toast with almond extract and cinnamon, finishing with touches of tropical fruit and chocolate.
Behind Black Diamond stands a development group dedicated to creating gathering spaces in towns once powered by coal. From their distillery in Nelsonville to taprooms in Circleville, Marietta, Shawnee, and Greenfield, each location preserves historic structures while generating economic opportunities for locals. The Black Diamond Tavern in Shawnee exemplifies this mission—housed in an 1877 building once crumbling into its basement, now restored as a community cornerstone featuring locally-sourced cuisine and an impressive whiskey selection.
Whether you're a bourbon enthusiast seeking new experiences or someone who appreciates the intersection of craft spirits and community revival, Black Diamond offers something truly special. Find a bottle at your local Ohio liquor store or better yet, plan a visit to experience firsthand how this remarkable spirit is helping transform Appalachian Ohio, one pour at a time.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_04 (00:00):
Tiny here to tell you about Whiskey Thief
Distilling Company and theirnewly opened tasting room.
Whether you are up for a farm toglass distilling experience on
the Three Boys Farm inFrankfurt, Kentucky, or an
out-of-this world tastingexperience in New Little, you
won't be disappointed.
At both locations, their barrelpicks all day, every day, are
(00:23):
like none other.
Each location features stationswith five barrels, each
featuring their pot-distilledbourbons and rods.
Once the barrels have beencleaned and tasted, you can make
a selection and hold your ownbottle.
A day at Whiskey Thief withtheir friendly staff and
ownership will ensure you manygood times with good friends and
(00:44):
family.
Remember to always drinkresponsibly, never drink and
drive, and live your lifeuntouched and unfiltered.
(02:08):
I'm Tiny here tonight.
Oh wait, okay, yeah, we can pullthat right there, put this right
up there.
Welcome.
Uh we're in season seven, andit's been uh so far, we've been
riding this one out because uhnot a lot.
There's not not been a lot ofproblems with technical
(02:31):
difficulties or whatever, and Ishould be knocking on wood with
that.
I think I've got the wholeformat down.
Now, this is the first time,like as people that um uh have
referred to this as a tiny talk.
I'm tiny of the Scotchy BourbonBoys, if you're new, but good to
see everybody tonight.
We are going to be doing thebarrel bottle breakdown, the old
(02:54):
Louisville whiskey company'sbarrel bottle breakdown of this
black diamond bourbon whiskey.
Adam Fowler uh kindly has uh letus have this, uh let us uh set
acquire this for tasting.
And uh uh it's been a little bitof time, but you know, I've
(03:18):
worked my way through.
It's been so busy, but I wantedto get to this tonight, and
we'll get to it after we giveyou a nice Scotchy Bourbon Boy
update of everything that'sgoing on with the Scotchy
Bourbon Boys.
I think I've got the dates uhall set in my head.
So uh as we go through and workthrough everything that's
(03:38):
happening.
One of the cool things, uh, youknow, that so we'll be covering
the Scotchy Bourbon Boys alittle bit tonight, and then
we'll be doing the uh oldmovable barrel bottle breakdown
of Black Diamond.
And I'm gonna give you a nicelittle um history because
honestly, uh the state and thisis an Ohio product, and how uh
(03:59):
Adam's going about this and theinformation that he gave me and
what he's doing and how muchtime and effort he's putting
into it.
Uh it deserves a little bit of,you know, what would you say?
I I would say uh promotionbecause what he's doing is kind
of uh right there with almostanything else that somebody does
(04:19):
a really high quality uhexperience for everybody.
And uh, you know, I'm superexcited to talk about that.
But rememberwww.scotchybourbonboys.com for
all things, scotchy bourbonboys.
We've got Glenn Karen's, we'vegot t-shirts.
Check it out there if you wantthem quicker, talk to me about
(04:40):
it.
We just got our newest GlennKaren ordering, and uh I could
send those out.
I you can order them in uh packsof six or order individuals uh
we ship uh and also t-shirts.
Let me know if you need that.
And uh also uh remember we're onFacebook, Instagram.
This is cool.
(05:00):
This we're on Facebook,Instagram, YouTube.
Wait, wait, Facebook, YouTube,Instagram, X, and TikTok.
Uh, we are officially on TikTok.
That deal has gone through.
It's American.
Uh, we've been off of it, and sowe're getting on to TikTok.
So this should be cool.
(05:21):
You'll be able to find us now onfive different uh mediums.
And you know what?
Why the hell not?
It's like we're just having fun,and I'll just keep posting.
Uh I just have to figure out howto keep posting without falling
asleep because I usually do thatat in the nighttime.
And uh the last couple nightswith throwing in the extra
(05:43):
thing, it's been uh kind of alittle bit rough.
But at the same time, we're alsoon Apple and iHeart and also
Spotify.
Remember, if you no matter what,if you watch us or listen to us,
make sure that you go and youknow, not only just like and
(06:04):
comment, but go and leave goodfeedback on whatever format that
you that you know the feedbackmeans a lot.
And then if you're also onYouTube, uh you could be you can
not only subscribe, which welove that, but you also can do a
membership.
And we've only so far we onlygot two members.
(06:24):
I'd like to get up thatmembership.
Um, there's a little bit of kindof things if you if you join.
Also, um, you know, we're we'reon Patreon too.
I have not checked that lately.
I should probably.
I know Jamie's on there too.
So, anyways, with that said, uh,let's get this, let's get this
(06:46):
show on the road.
You know, uh one of the coolthings is that we are a podcast
group based out of Canton, Ohio,but we have members in
Springfield, Ohio.
CT, he's at an event right now.
Uh, we also have Super Nash outof South Carolina.
Uh, we also have Whiskey, Roxy,my wife, she's out of Canton,
(07:09):
but we have Whiskey who's up inthe Portage Lakes, which is more
like the Akron area of Canton.
So we've got we're we'rerepresented across the state of
Ohio, but also throughout the,you know, into South Carolina.
But we do a lot of meeting downin Kentucky, but also I will
(07:30):
throw last year we threw atasting uh right right at at the
Scotchy Bourbon Boys Studios,which was pretty fun night.
Uh, that should be coming uptoo.
We have our Crystal Glen KarenClub, where uh that'll be coming
up again.
I I've restocked the CrystalGlen Karen's, and we are gonna
(07:51):
wait for our next barrel pick.
But when you join, there'sdifferent levels of joining.
One, you can get a crystal, youget a crystal Glencairon like
this, and then uh that's onelevel, and you become, and every
year I throw a CrystalGlencairen tasting.
That tasting is going to beSaturday, November 15th, uh for
(08:15):
the Crystal Glencairn.
If the the the entrance is youhave to actually have one of
these Crystal Glencarens.
Uh, there are the members andthen there's the honorary
members.
Honorary members are peoplewithin the industry that are
fans and very big supporters ofthe Scotchy Bourbon Boys, so
there's a lot of people whodoesn't matter how you obtain
(08:38):
them, whether you join the clubthrough the special, where
there's um our barrel picks areincluded.
Uh, this year there's gonna be apremium one, and I haven't shown
it yet, but there's gonna be acrystal Glencaren decanter in
that version of that of theScotchy Bourbon Boys uh Crystal
(09:04):
Glencaren Club.
Uh, we I know Patrick Taylor uhwas on tonight, he's part of
that, he's watching from work.
Um, but if you have one of thoseglasses, November 15th, 7 p.m.
Saturday night, right here, Iwill be hosting a tasting, and
it will have four fantasticwhiskeys and I care in it uh a
cocktail involved, plus apairing, plus a cigar pairing.
(09:28):
Uh, if you don't smoke cigars,that's fine.
You can just drink the whiskey.
Uh, but also not only that, butum we have the Knob Creek 21 as
a part of that tasting.
I'm gonna open that up thatnight and go from there.
And I'm sure 100% there's gonnabe an old garter involved.
(09:52):
Uh so uh look forward to thattasting November 15th.
Can't wait to see y'all there.
And then our Christmas party,which is Friday, December 12th.
Um, I don't have the exactlocation, I'm trying working on
booking it at Jervasi.
Uh, but no matter what, it willbe there will be a place and we
(10:14):
will be there close in thisarea.
So our Christmas party isDecember 12th.
So looking forward to ourChristmas party.
Now, uh when once that's uh ifeverybody knows that we usually
head down to Kentucky, we'regonna be doing that again.
And I'm me, Roxy, uh, Mrs.
(10:36):
Super Nash, and Super Nash aregonna be headed there because my
Maker's Mark uh Ambassadorpickup is that that barrel batch
is ready.
So I'm gonna be buy as manybottles of that as I can.
We're gonna go to Maker's Markand we're gonna get that
ambassador tour.
(10:56):
So I'm looking forward to theambassador tour uh and uh going
down.
And so by then our makers, sowe've got a pick coming out,
it's a private select.
We talked about it at the lastuh at the last uh podcast.
I will be the the price is$90.
(11:17):
So that's what we're looking atright now.
Um, so I will be putting that upinto the the group sometime next
week for pre-sale.
So you're gonna want to do thisbecause the we sell out fast,
and you're gonna want tobasically pick up this on
pre-sale.
(11:38):
Uh, this one, this one uh is agood one.
I was just I've got the littlebottle here of the sample, which
I'm going to be doing uhsampling on one of these
Saturdays in October orNovember, where people can come
over and just have a little bitof this um to see what it's what
(11:59):
it's like and see if they'regonna want it.
All right, so there we go.
That's the updates of what'scoming up.
Oh, also that if we are going tohave uh Dan Garrison on October,
I want to say it's either the14th or the 16th.
Uh Randy uh Ford knows the exactdate of that, but we talked
(12:25):
about it last time.
And uh I'm tired of it with theJeffrey Mueller.
What is what?
SPEAKER_03 (12:36):
Cheers, my friend.
SPEAKER_04 (12:37):
Okay, anyways.
Um, so that look forward to theGarrison Brothers because I got
a couple bottles.
I've got the Guadalupe, plusI've got uh Honeydew, I believe
what it is, and uh look forwardto having him on coming up.
Uh we uh I'm I'm working onbooking some other guests, but
(13:03):
that hasn't uh you know beendirect yet.
So uh also look for on the audiopodcast, look for some uh
inserted podcasts from theKentucky Bourbon Festival.
Uh that was exciting.
We had Ashley Barnes, we had uhMatt Groves from Augusta.
(13:27):
I mean, we had a ton of people,so those podcasts are gonna be
inserted um in the audio comingup soon.
So, anyways, uh all right.
It's funny because it's just metalking here tonight.
So, Black Diamond bourbonwhiskey, Adam Fowler.
(13:49):
He kind of we were we werefriends on Facebook and he kind
of like asked me about it.
So he's like, let me let me sendsome stuff up.
Now, the cool thing is they gota really cool website.
This is we're on it right now,but um well, really well done.
(14:09):
Okay, let's get off it that way.
Um, they've got the tastingnotes here.
Um, it's black diamond breweryand distillery.
But one of the cool things isit's uh I got it up right here.
Let's um drop that there.
(14:31):
All right.
So it's got tap, they they'vegot it's called the Black
Diamond Brewery and Distillery.
They've got a tap, they've gottap rooms across Ohio.
Nelsonville is where thedistillery is, but then they've
got a tap room in Circleville,Marietta, Shawnee, and
(14:53):
Greenfield, Ohio, allthroughout.
Now, it says from the very firstsip, Black Diamond lets you know
it's not your average Ohiobourbon.
The nose hits you with a warmwelcome.
Think tropical fruit, a wholelot of vanilla, and just a
whisper of caramel.
Take a sip and it only getsbetter.
More vanilla, a fresh hint ofmint, mellow oak, and a little
(15:14):
spice that sneaks in just right.
The finish, long, smooth, andclean with none of that harsh
ethanol bite you might expect.
It's the kind of bourbon thatmakes you sit back and smile and
pour another.
So being a brewery and adistillery, they've got their
black diamond beers, whichthey've got, and then they've
got black diamond cocktails atthe at each one.
(15:37):
Um, the beers, let's see whatthey got.
Um, they got light, they got sha sh uh a shandy rush.
They've got ruby red ale,they've got pale dirt ale.
I'm sorry.
(15:57):
They've got English Donkle.
(16:19):
That's still Donkleger Lager,Black Coal Scout, and Coffee
Scout.
Now, um, we'll just we'll talkabout the name.
I've got it right here.
Um, he sent me an email, Adamdid, so he said, we're a natural
producing distillery inSoutheast Ohio.
(16:39):
As a startup, we decided tosource with Middle West and MGP.
We are a commercial facilitythat initially was set up as a
learning lab.
We have expanded beerproduction, but also still teach
students at Hawking College.
But reality is given the currentmarket, we are in no hurry to
(17:00):
upgrade our facilities or toengage our own extensive
distilling beyond teaching.
When we can contract with MiddleWest an hour up the road and
store the same mash bill we arehaving success with in our train
cars for aging.
Oh damn it.
(17:21):
That's not good.
Let's pick that one up.
What's what sucks is when I dropthe mic the microphones on the
thing, they a lot of times theyjust stick to something.
And that's the part that usuallysucks because I can't find it
because it sticks someplace.
I saw it go flying.
(17:42):
All right, so what I can do,let's just what's amazing, is
that I actually do have one overhere that I can turn on.
There we go.
Hopefully that'll work.
I can't believe that mymicrophones went flying.
All right, the bottle I have,um, they are selling through
(18:06):
OHLQ as a number one new craftitem, as the number one new
craft item in Ohio is a five anda half year Middle West blend
with four and a half year MGP.
Our initial release was threeand a half and four and a half
that has sold out.
We decided to stay with the samebarrels and released as a
(18:26):
further age product.
We brought in Sam Schmetzler,formerly of MGP, who blended
Penelope and Brothers Bond asour consulting taster.
The bottle is 103-proof, 71%corn, 24% rye, and 5% barley.
(18:46):
Blended and cut at Middle West,bottled in Nelsonville.
We feel they we have the bestname for bourbon in the in in
history, playing off our coalindustry history in Southeast
Ohio.
We operate five locationscurrently with plans for two or
three more.
Now, um that's that that part'scool.
(19:06):
Plus, oh q did a write-up.
And uh let's see, it should bein here.
Like diamond distillery.
There's one other one thatshould be in here.
Hold on, hold on.
Let's get that, let's not messthat up.
Should be right there, right?
(19:27):
No, that's the email.
Let's drop, let's just get thatall right.
We're an actual that was theemail that I just read.
Alright, so let's see what elsewe got here.
Calendar, which is cool becauseI can make sure.
SPEAKER_02 (19:51):
I mean 1213.
SPEAKER_04 (19:53):
Yep, Saturday the 15th.
It's there.
SPEAKER_02 (19:59):
There's what the heck?
SPEAKER_04 (20:01):
It comes out of nowhere, and I can't find what I
want.
Uh, it was just right here witheverything else.
I don't understand where itwould have gone.
Oh.
Let's just go over here.
Okay.
(20:22):
So it was on my Facebook onethat it just came up on.
It says Southeast Ohioexperiencing a renaissance with
new lodges and cabins, expandedpark spaces, additional
campgrounds, and therevitalation of historic small
towns that dot the reason.
And Shawnee, once a key city incoal mining country, an
(20:42):
investment group is injectingnew life into the town by
renovating historic buildingsinto restaurant, theaters,
music, and lodgings.
One of the centerpieces is theBlack Diamond Tavern.
House housed in a structureoriginally built in 1877 as a
saloon and an entertainmentvenue.
The building served as a bank inthe early 20th century before
(21:04):
becoming a long time thelongtime Shawnee Grill.
In its last incarnation, it wasDesperado's Bar and Grill, which
closed in 2016.
The structure was crumbling withthe first floor falling into the
basement before the BlackDiamond Development Group
stepped in to purchase thebuilding and refurbish it.
The Black Diamond Tavern drawson local ingredients to build a
(21:25):
menu of creative bar favorites,grab a table or a seat at the
bar and order queso fries,pickle chips, onion rings, or
mozzarella sticks.
The menu is rounded out withsalad sandwiches, wings, and
pizza.
Guests visiting the BlackDiamond Tavern for the first
time are encouraged to order thesignature Black Diamond Burger,
a towering concoction made fromgrass-fed Mount Airy beef raised
(21:50):
in Somerset.
It layers the patty with achoice of cheese, lettuce,
tomatoes, pickles, and onions ona toasted potato bun for a
tasting of a camping trip inburger form.
Try the Shawnee Campfire Classictopped with baked beans and two
slices of American cheese.
But the real claim to fame,according to the to Jasma Quinn,
(22:13):
social media coordinator for thetavern, is the bourbon
selection.
The tavern has developed afollowing from nearby cities
like Columbus, where guestsvisit to see the ever-growing
collection of hard-to-findhigh-end bourbons and whiskies.
The Black Diamond Group is evenworking with Columbus Watershed
Distillery to produce their ownunique barrels of bourbon to be
featured at the tavern.
(22:35):
Black Diamond Development Group,in conjunction with the Black
Diamond Regional VisitorBurroughs, hopes to bring even
more visitors to the region withthe Southeast Ohio Bourbon Brew
and Wine Trail.
They're aiming to launch in 2023upwards 20 stops.
Okay.
There you go.
So there you go.
You've got different, you know,I mean, it's just uh the things
(23:00):
that they're doing and the thequality of experience.
I mean, I guess it's I'm I thinkI I would uh been looking to do
something like this once I get alittle bit further in
retirement.
And we shouldn't do that.
We should go back to this andget the Facebook back up.
(23:22):
Uh yeah, once once that um getsomething with them and we do
something up here.
Um as that would be really coolto do.
But, anyways, but that justbrings me to the black diamond
um bourbon.
Let's let's get on to that.
Uh it's really kind of this one.
(23:44):
Uh, let's get let's make sure wegive this do.
Um, I like this part too.
Nestled in the heart of BlackDiamond region of Appalachia,
Ohio, Black Diamond Distilleryis dedicated to crafting
exceptional spirits that embodythe essence of our region.
We celebrate the art of craftingdistilling where tradition meets
(24:07):
innovation, and each sip tellsthe story of our community and
the land we call home.
103 proof 51.5, and um distilledin Indiana and Ohio, bottled by
Black Diamond BreweryDistillery, Nelsonville, Ohio.
So there we go.
So that brings us to what are wegoing to honor this with the old
(24:36):
Louisville whiskey company'sbarrel bottle breakdown.
Uh I hope Nash is payingattention tonight.
He should write down thisbecause um so you know, having
something local, but what I'mexcited for this one because you
(24:58):
were talking Middle West mixedwith MGP.
It's something that's that'sdifferent.
Not a lot of people do theirblends in a cross branding type
thing, but when you think aboutit, they're able to that's kind
of like their own distillate.
Uh it's just it's somethingdifferent, put it that way.
(25:18):
And so um the old Louisvillewhiskey company.
Uh, I gotta go in and talk aboutAmin and what he's got there.
Uh, you gotta check him out inLouisville.
Um, he is in the process ofmoving to Shively uh in the old
(25:38):
uh Seagram's uh plant that hehas bought, I believe, one of
the warehouses.
So he's gonna be able to store alot more whiskey barrels and
have a lot bigger place than hehas right now.
So we're looking forward to whenthat happens, and you gotta
check out uh old Louisvillewhiskey company.
(26:00):
They don't have anything underseven years.
Amin is uh mad scientist ofpicking up barrels.
Uh he's he can he makes blends,he does single barrels, uh, he
produces uh he uh puts barrelsin secondary uh barrels, whether
it's new French charred newFrench oak or uh four roses.
(26:25):
It's just like it's there's nouh what would you say?
When you go there, theconsistency is him and his
palette, but the consistency ofwhat he's dealing with is always
something that's special andkind of off the wall.
So check out Old LouisvilleWhiskey Company in Louisville,
(26:47):
Kentucky.
Make sure you make it one ofyour stops on the bourbon trail.
So now the Old LouisvilleWhiskey Company's barrel bottle
breakdown scale is based off offour knocks on the barrel for uh
taste, nope, four knocks on thebarrel for nose and body, and
(27:11):
you can get up to five knocks onthe barrel for taste and finish.
But if one of the categories isexceptional, you're allowed to
give it a but up up.
So with that, you could get a 19out of 18 as a total score.
I I believe anything over 14 isa phenomenal whiskey, and we've
(27:34):
been tasting some phenomenalwhiskeys.
This is opened.
I I opened this a while back.
So uh uh the mash bill, Ibelieve he said was 71.
Oh, let's go back to that.
Oh, let's get off of that, geton that.
(27:55):
Ah, we're gonna now have funwith this.
It was just right there.
That's not it.
Nope.
Nope.
I love to move it around.
I might have let's just give itone more shot.
(28:18):
Nope, it's gotta be male, so Igotta come over here.
There it was.
Come on.
That's it.
Right there.
(28:38):
Um, seventy-one corn,twenty-four rye, and five
barley.
So there we go.
So we'll pour ourselvessomething in the Crystal Glen.
Uh, one of the premier tastingglasses there is.
Uh, everybody who knows, one ofthe cool things about it is it's
tulip shape where that thewhiskey settles down there.
(29:02):
Um I had this one, I hit thiswith one of my fingerprints.
SPEAKER_02 (29:08):
Didn't want to do that.
Let's take oh, it's on theoutside.
SPEAKER_04 (29:16):
Yep, much better.
Uh, let's hit it one more time.
But it gives you the ability tohold the glass, the base,
without warming up the whiskey.
Now, if you wanted to, you coulddo that, but it also allows you
to um when the whiskey's inthere, it concentrates towards
(29:36):
the top the smell of thewhiskey, the nose.
And so you can get a lot moreflavor because of the
concentration coming off thewhiskey on the bottom.
So that's one of the nice thingsabout it.
Also, a nice thing about a uhGlen is you pour it in a normal
one ounce pour in this six ounceglass, which is, believe it or
(29:57):
not, holds half a beer.
But it'll roll, and what you cando after it rolls, you can see
how it's coating the glass forviscosity, and then you can
check out the legs as it rollsback down into this.
Is a lighter amber um uhwhiskey, it's not real, real
(30:20):
dark, but we're talking uh fiveand a half and four and a half,
which is super, I think it's wasit?
Yes, I think that's let's let'smake sure.
Don't want to give any yeah,because before it was three and
a half and four and a half, nowit's five and a half and four
(30:43):
and a half.
All right, so nice super longlegs I can smell it smells like
um you get a caramel corn flavoror nose smell vanilla.
(31:10):
Now at a hundred and threeproof, he the the one thing
that's completely for me on thetasting which one's my and a
little bit of cherry.
But I get that car, it's like acaramel corn, and then a vanilla
(31:33):
there, and then just maybe ahint of cherry.
Nice, complex.
You're really getting some ofthese um legs that beat up and
just drop back down into so niceviscosity on this.
All right.
(32:04):
Those are long legs, they wentthe whole length.
It's like French toast.
I make French toast with alittle bit of vanilla and almond
extract, and I pick up that is apleasing the vanilla what's that
(32:46):
on?
Cinnamon a little bit.
It's delicious.
It's very drinkable for one ohthree.
That's that's dangerous.
But very nice nose.
(33:27):
All right.
I'm ready to go.
I would say no, one of the coolthings is there's one other
thing before I do this.
I believe it's on the website,and that means I should be oh,
that was over here, right?
(33:48):
Nope.
I had the black, where is it?
There it is.
There's the website.
SPEAKER_02 (34:00):
There was a that's the vanilla of the oak.
SPEAKER_04 (34:09):
All right, preserving Appalachian history.
Black Diamond Brewery andDistiller is part of a bigger
revile revitalization storytaking shape across the
Appalachian region of Ohio.
Preserving the history of small,undeserved communities, Black
(34:29):
Diamond Development strives toidentify unique property
opportunities that link craftspirits and historic
preservation.
We have the unique opportunityto be located in Nelsonville,
Ohio, historic regional miningcenter booming in the 1800s.
Nelsonville grew into a regionalmining center with the
completion of the Columbus andHawking Valley Railroad in 1869.
(34:54):
Rich deposits of coal, iron ore,and clay attracted thousands of
people in search of work andprosperity.
We honored this history and areproud to make Southeast Ohio
Nelsonville, the home of theBlack Diamond Brewery and
Distillery.
Join us in the celebration.
(35:16):
So that's really kind of cool.
That that's one of the things Ilike, the the tie to history and
the spirits, and I've alwaysliked that.
Alright.
So there's um uh let's see.
(35:36):
There, we're gonna do um thenose, which I can give up to
four knocks.
No.
I like this, I like it, andthere's an aspect of it, believe
it or not, that's in it.
It's got the French to it's gotthe vanilla, but I also have an
aspect of a stronger, like abarrel-proof that's similar to
(35:58):
like Booker's.
So I really like this nose, soit gets a three out of four.
Now it performs in the glass,but a hundred and three proof.
(36:25):
It I'll give it a three out offour on the body.
Um, it's it's pretty muchdelicious everywhere, except it
doesn't quite do the cheeksfully, but that's more when you
get a four on the body, that'sgonna come from a hundred and
(36:48):
twenty, hundred and thirty proofis usually where it comes from.
This definitely delivers um for103, and it's got a really nice
body, so I give it a three.
Now comes the fun part.
Ooh.
(37:11):
Need a little bit more.
I'm gonna tell you, if you canget your hands on a bottle of
this, you're gonna want to.
Realistically.
Um the taste I really love.
(37:36):
That's wonderful.
There is, like I said, it's gota vanilla almond French toast
with a little bit of cinnamon.
This last time I so I was havingtrouble with the finish.
And now the finishes becomeobvious to me.
(37:58):
So out of five, as far as taste,mixing Middle West spirits with
MGP is a good idea.
(38:22):
I don't know if I'm on or what.
I really like this.
I would that bottle's gonna begone.
I'll be sure.
That is really good.
It reminds me of my our pickthat we did at New Riff uh for
the festival, and then it was itwas one of those really, and
(38:46):
once it was bottled, it was oneof those really good.
This is really good.
I'm gonna give the taste,believe it.
This is not this is just honest.
I I mean I'm I I I'm gonna giveit five.
So we're at eleven and thefinish is medium.
(39:16):
It's not medium to long, it'snot short to me, it's just
medium.
So vanilla, there's a little bitlike almost like a fruity he
(39:39):
they mention that um tropicalfruit, it's definitely it's
almost like there's a pineappleaspect, and then there's a
chocolate aspect.
So it's sweet, it leaves apleasant one.
So not being long, but I willgive this finish a four.
(40:09):
So five and four is nine, andthen three and three is six, so
we're talking fifteen out ofeighteen is what I rate this.
Um, they're definitely going inthe right direction.
I will have to admit when uhAdam Fowler basically uh
(40:35):
connected with me.
Put it this way.
I didn't know what to think.
Now, one of the things he sentup also is their vodka.
They have other spirits there,they've got their beer.
Um I haven't really even openedthe vodka because um whiskey
(40:56):
takes up a lot of my time.
Um, it's a really good bottle.
I better grab another one uh inthe morning.
So you have the ability,Patrick, to be able to grab the
it is a really good bottle.
I mean, honestly, um did notexpect.
I I when he was talking to meand his passion, I expected
(41:20):
something good, but not 15 outof 18.
You know, that's that's reallykind of cool when you give that.
Um John Pablo, I am fine.
How are you?
Uh hope you're enjoying yourevening.
Uh, and uh thanks for watching.
(41:40):
Uh and I'm envious of you,Patrick, because I know you live
in the Bellevue area.
Um, hopefully you can come upfor the Crystal Glencaren
tasting because that's gonna bea lot of fun.
Um yes, 15 out of 18 on the oldLouisville whiskey companies
(42:01):
barrel bottle breakdown.
And that was a lot of fun.
Um want to have a little bitmore.
What I love about it is is oursponsor, Middle West, is is part
of this, and what Aaron, it'swhat Aaron's doing.
I hope that the distillate thatthey're distilling for them is
(42:24):
being distilled at the 72,000.
Um that that distillery isamazing, and uh maybe we can go
up there together one time.
Uh see I'm gonna be this as wehead into the winter, we tend to
stay Columbus, is not far awayon a weekend for me to go down
(42:47):
into the area.
I I definitely want to get intothe locations.
Um, he cut you covered that alittle bit and very excited.
I was very excited for um 100%very super excited for um those
(43:09):
locations.
Uh now, CT was thinking he'djoin us at one point, but I
don't think he's gonna be ableto.
And I mean, let's put this upnow.
Let's go.
Yeah, the spirit of Appalachia.
I love their bottle.
I love the name Black Diamonds.
(43:30):
Uh, that is a that's therepresentative of a coal.
Uh, because eventually, but Imean, you're talking um
Nelsonville, uh CT's father'sfrom Nelsonville.
So he's gonna want to get downthere when I was telling him
about this.
He's gonna want to taste thisbecause this was exciting.
Um, and you know, Circleville,Marietta, Shawnee, and
(43:56):
Greenfield Plus, you know,there's supposedly, uh, I think
he was saying Adam was saying,let's make he was talking about
um uh what was it?
About a steakhouse.
So I mean, fantastic.
Uh, and then he's they're mainlyin that area, but it would be
(44:19):
cool to get a location up herein find the right location in
the Akron, Canton, Clevelandarea to set something up up
here.
And I would definitely uh my mycousin and myself have been
looking for something, and thatwould be awesome.
Uh uh, this is uh, what wouldyou say?
(44:42):
Not um even Roxy, when we openedthe when we did the fresh pour,
she was like, Yeah, that's good.
And uh after being open for alittle bit, which I love to have
a bottle open because once thatbottle's open and it's in my um
temperature-controlled uhsetting of my finished uh
(45:07):
podcast studio, there's no doubtthat um this is a high-quality
bourbon whiskey.
And uh I look forward to tryingsome of their beers.
I think uh if you they'reputting the time and effort that
they put into this that andthey're putting that into their
(45:28):
brewing, uh you never the theceiling is high, so that's what
I gotta say.
Yeah, that would be cool.
If I come down, Patrick, if wego down to the all the different
areas, I'll let you know whenwe're coming down.
I know CT was excited aboutthat.
(45:55):
All right, so there you go.
Perfect, perfect timing.
So, everybody on Facebook andYouTube, hang on.
I am going to finish up thepodcast for tonight.
Uh, we're right at the perfectlevel of where the marker is.
(46:15):
I usually go over 15 minutesbecause I think, you know, but
uh we're there.
Um I'll say if you're in Ohioarea and you could pick up a
bottle of black diamond bourbonwhiskey off the shelf.
Um, the price is even the otherpart about this.
(46:38):
Let's see.
Being forward, I think he toldme the price in here.
It is not an expensive bottle,and you would think it would be
more expensive.
Um, not there.
Where else was it?
(46:59):
Um, there was there.
Oh, it was in my Facebookmessage.
SPEAKER_02 (47:04):
I can come off this for a second and go into
messenger.
Let's go to Messenger.
Should come up.
Here he is.
All right, he had okay.
SPEAKER_04 (47:28):
So I've got this off of Messenger.
Um, I so the other aspect of it,which I'm missing, and so we'll
so here we go.
This is this is another thing.
We were born out of adevelopment company who's into
(47:50):
downtown revitalization andcreating gathering spaces,
rentals, and medical offices inold coal towns and the
surrounding areas.
Those businesses are ran andstaffed by local locals,
creating an economic impact tothe town.
We have worked with professionaltasters to refine our first
bourbon, offering afour-year-old 103, 28% bourbon
(48:14):
blended MGP.
Um, you know, all that.
Um and shipped to us from MiddleWest, currently aging.
So they they once they get itfrom there, they age it in a
train car next to theirfacility.
That's one of the cool thingsthat I didn't I knew I was
missing something.
(48:34):
They age it in a train car, sothat's really cool.
Stationary for the first batch,second car to be brought online
next year that will make thatwill may get mobile time on the
rails.
This is the only box car agebourbon in the country.
(48:55):
We are in 17 stores in the first60 days of ability of
distribution to the state.
They're in more now, it youknow, he was telling me, but
have had people come in from allaround the state to buy bottles.
Over 400 sold since, yeah.
Okay.
Poplar brands.
We have two single broadcaststrengths coming up that will be
available in our tap room.
(49:15):
And I would love to come downand see you.
So that was the other thing.
Just I just wanted it's it'sboxcar aged, and they're
planning on roll once they getthose barrels in there, they're
planning on having the railroadthat they've um teamed up with,
and that's here too.
I I should have don't know why.
(49:38):
Black diamond.
Oh, let's go here.
Uh, right here.
Cocktails beer is about.
Yeah, I should have had that upthe whole time I knew that.
(49:59):
All right, let's just hit thisand just hit the bourbon
whiskey.
Where to buy about cocktails?
That's what I wanted.
All right, aged in trains.
A black diamond bridge we'reprobably acceleration and
humidity fluctuations alsobreathes a new life into the uh
(50:22):
together with it.
Oh, there it is.
I saw it in the name of theplace.
Function breeze railroad.
Together we've transformed ahistoric railroad box tasting
notes.
They've actually paired up withthe I want to say this Bourbon
(50:48):
Sens spends part of its agingjourney in a restored railroad
box car through unique parkpartnership with the Hawking
Valley Scenic Railray.
The seasonal movement andfluctuation temperatures in the
rolling rick house help create adeeper, more developed flavor,
tapping into both innovation andappalacian tradition.
(51:10):
The one question I will ask you,Adam, going forward is both the
MGP and the Middle West SpiritsBarrels, are they both put into
the cars together as theyfurther age?
That's something that I wouldlike to know.
So, all right, everybody.
(51:31):
Um, we will finish up right now.
Remember, Facebook and YouTube,you can hang on because we will
have an after podcast.
Uh but for everybody else on thepodcast out there, uh, we are
the Scotchy Bourbon Boys.
Remember, good bourbon equalsgood time.
Well, rememberwww.scotchybourbonboys.com for
(51:55):
all things scotchy bourbon boys.
You can pick up your glens, youcan pick up your t-shirts, uh,
you can contact me direct.
You don't have to go thereeither.
But either way, we will get youall the merch that you need.
And then remember we're onFacebook, Instagram, YouTube, X,
and TikTok, and then also onApple iHeart, Spotify, or any
(52:16):
other place that you want tolisten to us, we should be
there.
But remember, whether you listento us or you watch us, to make
sure that you listen, comment,like, subscribe, and especially
leave good feedback or becomepart of the membership of
(52:36):
wherever you're listening orwatching.
Uh, good bourbon equals goodtimes and good friends.
Remember that.
Uh, drink responsibly, don'tdrink and drive, and live your
life uncut and unfiltered.
And we are going to get out ofhere.
(52:58):
It's right here.
And here we let's reset that.
Go.
SPEAKER_00 (53:20):
Listen along the find out all that.
We make the back.
SPEAKER_03 (53:53):
Yes, please.
Me the way to another whiskeybar.
Friends and family, let's donever be alone.
Remember.
SPEAKER_00 (54:06):
Discussy bourbon, boy.
Tiny here to tell you about Whiskey Thief
Distilling Company and theirnewly opened tasting room.
Whether you are up for a farm toglass distilling experience on
the Three Boys Farm inFrankfurt, Kentucky, or an
out-of-this world tastingexperience in New Little, you
won't be disappointed.
At both locations, their barrelpicks all day, every day, are
(00:23):
like none other.
Each location features stationswith five barrels, each
featuring their pot-distilledbourbons and rods.
Once the barrels have beencleaned and tasted, you can make
a selection and hold your ownbottle.
A day at Whiskey Thief withtheir friendly staff and
ownership will ensure you manygood times with good friends and
(00:44):
family.
Remember to always drinkresponsibly, never drink and
drive, and live your lifeuntouched and unfiltered.
(02:08):
I'm Tiny here tonight.
Oh wait, okay, yeah, we can pullthat right there, put this right
up there.
Welcome.
Uh we're in season seven, andit's been uh so far, we've been
riding this one out because uhnot a lot.
There's not not been a lot ofproblems with technical
(02:31):
difficulties or whatever, and Ishould be knocking on wood with
that.
I think I've got the wholeformat down.
Now, this is the first time,like as people that um uh have
referred to this as a tiny talk.
I'm tiny of the Scotchy BourbonBoys, if you're new, but good to
see everybody tonight.
We are going to be doing thebarrel bottle breakdown, the old
(02:54):
Louisville whiskey company'sbarrel bottle breakdown of this
black diamond bourbon whiskey.
Adam Fowler uh kindly has uh letus have this, uh let us uh set
acquire this for tasting.
And uh uh it's been a little bitof time, but you know, I've
(03:18):
worked my way through.
It's been so busy, but I wantedto get to this tonight, and
we'll get to it after we giveyou a nice Scotchy Bourbon Boy
update of everything that'sgoing on with the Scotchy
Bourbon Boys.
I think I've got the dates uhall set in my head.
So uh as we go through and workthrough everything that's
(03:38):
happening.
One of the cool things, uh, youknow, that so we'll be covering
the Scotchy Bourbon Boys alittle bit tonight, and then
we'll be doing the uh oldmovable barrel bottle breakdown
of Black Diamond.
And I'm gonna give you a nicelittle um history because
honestly, uh the state and thisis an Ohio product, and how uh
(03:59):
Adam's going about this and theinformation that he gave me and
what he's doing and how muchtime and effort he's putting
into it.
Uh it deserves a little bit of,you know, what would you say?
I I would say uh promotionbecause what he's doing is kind
of uh right there with almostanything else that somebody does
(04:19):
a really high quality uhexperience for everybody.
And uh, you know, I'm superexcited to talk about that.
But rememberwww.scotchybourbonboys.com for
all things, scotchy bourbonboys.
We've got Glenn Karen's, we'vegot t-shirts.
Check it out there if you wantthem quicker, talk to me about
(04:40):
it.
We just got our newest GlennKaren ordering, and uh I could
send those out.
I you can order them in uh packsof six or order individuals uh
we ship uh and also t-shirts.
Let me know if you need that.
And uh also uh remember we're onFacebook, Instagram.
This is cool.
(05:00):
This we're on Facebook,Instagram, YouTube.
Wait, wait, Facebook, YouTube,Instagram, X, and TikTok.
Uh, we are officially on TikTok.
That deal has gone through.
It's American.
Uh, we've been off of it, and sowe're getting on to TikTok.
So this should be cool.
(05:21):
You'll be able to find us now onfive different uh mediums.
And you know what?
Why the hell not?
It's like we're just having fun,and I'll just keep posting.
Uh I just have to figure out howto keep posting without falling
asleep because I usually do thatat in the nighttime.
And uh the last couple nightswith throwing in the extra
(05:43):
thing, it's been uh kind of alittle bit rough.
But at the same time, we're alsoon Apple and iHeart and also
Spotify.
Remember, if you no matter what,if you watch us or listen to us,
make sure that you go and youknow, not only just like and
(06:04):
comment, but go and leave goodfeedback on whatever format that
you that you know the feedbackmeans a lot.
And then if you're also onYouTube, uh you could be you can
not only subscribe, which welove that, but you also can do a
membership.
And we've only so far we onlygot two members.
(06:24):
I'd like to get up thatmembership.
Um, there's a little bit of kindof things if you if you join.
Also, um, you know, we're we'reon Patreon too.
I have not checked that lately.
I should probably.
I know Jamie's on there too.
So, anyways, with that said, uh,let's get this, let's get this
(06:46):
show on the road.
You know, uh one of the coolthings is that we are a podcast
group based out of Canton, Ohio,but we have members in
Springfield, Ohio.
CT, he's at an event right now.
Uh, we also have Super Nash outof South Carolina.
Uh, we also have Whiskey, Roxy,my wife, she's out of Canton,
(07:09):
but we have Whiskey who's up inthe Portage Lakes, which is more
like the Akron area of Canton.
So we've got we're we'rerepresented across the state of
Ohio, but also throughout the,you know, into South Carolina.
But we do a lot of meeting downin Kentucky, but also I will
(07:30):
throw last year we threw atasting uh right right at at the
Scotchy Bourbon Boys Studios,which was pretty fun night.
Uh, that should be coming uptoo.
We have our Crystal Glen KarenClub, where uh that'll be coming
up again.
I I've restocked the CrystalGlen Karen's, and we are gonna
(07:51):
wait for our next barrel pick.
But when you join, there'sdifferent levels of joining.
One, you can get a crystal, youget a crystal Glencairon like
this, and then uh that's onelevel, and you become, and every
year I throw a CrystalGlencairen tasting.
That tasting is going to beSaturday, November 15th, uh for
(08:15):
the Crystal Glencairn.
If the the the entrance is youhave to actually have one of
these Crystal Glencarens.
Uh, there are the members andthen there's the honorary
members.
Honorary members are peoplewithin the industry that are
fans and very big supporters ofthe Scotchy Bourbon Boys, so
there's a lot of people whodoesn't matter how you obtain
(08:38):
them, whether you join the clubthrough the special, where
there's um our barrel picks areincluded.
Uh, this year there's gonna be apremium one, and I haven't shown
it yet, but there's gonna be acrystal Glencaren decanter in
that version of that of theScotchy Bourbon Boys uh Crystal
(09:04):
Glencaren Club.
Uh, we I know Patrick Taylor uhwas on tonight, he's part of
that, he's watching from work.
Um, but if you have one of thoseglasses, November 15th, 7 p.m.
Saturday night, right here, Iwill be hosting a tasting, and
it will have four fantasticwhiskeys and I care in it uh a
cocktail involved, plus apairing, plus a cigar pairing.
(09:28):
Uh, if you don't smoke cigars,that's fine.
You can just drink the whiskey.
Uh, but also not only that, butum we have the Knob Creek 21 as
a part of that tasting.
I'm gonna open that up thatnight and go from there.
And I'm sure 100% there's gonnabe an old garter involved.
(09:52):
Uh so uh look forward to thattasting November 15th.
Can't wait to see y'all there.
And then our Christmas party,which is Friday, December 12th.
Um, I don't have the exactlocation, I'm trying working on
booking it at Jervasi.
Uh, but no matter what, it willbe there will be a place and we
(10:14):
will be there close in thisarea.
So our Christmas party isDecember 12th.
So looking forward to ourChristmas party.
Now, uh when once that's uh ifeverybody knows that we usually
head down to Kentucky, we'regonna be doing that again.
And I'm me, Roxy, uh, Mrs.
(10:36):
Super Nash, and Super Nash aregonna be headed there because my
Maker's Mark uh Ambassadorpickup is that that barrel batch
is ready.
So I'm gonna be buy as manybottles of that as I can.
We're gonna go to Maker's Markand we're gonna get that
ambassador tour.
(10:56):
So I'm looking forward to theambassador tour uh and uh going
down.
And so by then our makers, sowe've got a pick coming out,
it's a private select.
We talked about it at the lastuh at the last uh podcast.
I will be the the price is$90.
(11:17):
So that's what we're looking atright now.
Um, so I will be putting that upinto the the group sometime next
week for pre-sale.
So you're gonna want to do thisbecause the we sell out fast,
and you're gonna want tobasically pick up this on
pre-sale.
(11:38):
Uh, this one, this one uh is agood one.
I was just I've got the littlebottle here of the sample, which
I'm going to be doing uhsampling on one of these
Saturdays in October orNovember, where people can come
over and just have a little bitof this um to see what it's what
(11:59):
it's like and see if they'regonna want it.
All right, so there we go.
That's the updates of what'scoming up.
Oh, also that if we are going tohave uh Dan Garrison on October,
I want to say it's either the14th or the 16th.
Uh Randy uh Ford knows the exactdate of that, but we talked
(12:25):
about it last time.
And uh I'm tired of it with theJeffrey Mueller.
What is what?
SPEAKER_03 (12:36):
Cheers, my friend.
SPEAKER_04 (12:37):
Okay, anyways.
Um, so that look forward to theGarrison Brothers because I got
a couple bottles.
I've got the Guadalupe, plusI've got uh Honeydew, I believe
what it is, and uh look forwardto having him on coming up.
Uh we uh I'm I'm working onbooking some other guests, but
(13:03):
that hasn't uh you know beendirect yet.
So uh also look for on the audiopodcast, look for some uh
inserted podcasts from theKentucky Bourbon Festival.
Uh that was exciting.
We had Ashley Barnes, we had uhMatt Groves from Augusta.
(13:27):
I mean, we had a ton of people,so those podcasts are gonna be
inserted um in the audio comingup soon.
So, anyways, uh all right.
It's funny because it's just metalking here tonight.
So, Black Diamond bourbonwhiskey, Adam Fowler.
(13:49):
He kind of we were we werefriends on Facebook and he kind
of like asked me about it.
So he's like, let me let me sendsome stuff up.
Now, the cool thing is they gota really cool website.
This is we're on it right now,but um well, really well done.
(14:09):
Okay, let's get off it that way.
Um, they've got the tastingnotes here.
Um, it's black diamond breweryand distillery.
But one of the cool things isit's uh I got it up right here.
Let's um drop that there.
(14:31):
All right.
So it's got tap, they they'vegot it's called the Black
Diamond Brewery and Distillery.
They've got a tap, they've gottap rooms across Ohio.
Nelsonville is where thedistillery is, but then they've
got a tap room in Circleville,Marietta, Shawnee, and
(14:53):
Greenfield, Ohio, allthroughout.
Now, it says from the very firstsip, Black Diamond lets you know
it's not your average Ohiobourbon.
The nose hits you with a warmwelcome.
Think tropical fruit, a wholelot of vanilla, and just a
whisper of caramel.
Take a sip and it only getsbetter.
More vanilla, a fresh hint ofmint, mellow oak, and a little
(15:14):
spice that sneaks in just right.
The finish, long, smooth, andclean with none of that harsh
ethanol bite you might expect.
It's the kind of bourbon thatmakes you sit back and smile and
pour another.
So being a brewery and adistillery, they've got their
black diamond beers, whichthey've got, and then they've
got black diamond cocktails atthe at each one.
(15:37):
Um, the beers, let's see whatthey got.
Um, they got light, they got sha sh uh a shandy rush.
They've got ruby red ale,they've got pale dirt ale.
I'm sorry.
(15:57):
They've got English Donkle.
(16:19):
That's still Donkleger Lager,Black Coal Scout, and Coffee
Scout.
Now, um, we'll just we'll talkabout the name.
I've got it right here.
Um, he sent me an email, Adamdid, so he said, we're a natural
producing distillery inSoutheast Ohio.
(16:39):
As a startup, we decided tosource with Middle West and MGP.
We are a commercial facilitythat initially was set up as a
learning lab.
We have expanded beerproduction, but also still teach
students at Hawking College.
But reality is given the currentmarket, we are in no hurry to
(17:00):
upgrade our facilities or toengage our own extensive
distilling beyond teaching.
When we can contract with MiddleWest an hour up the road and
store the same mash bill we arehaving success with in our train
cars for aging.
Oh damn it.
(17:21):
That's not good.
Let's pick that one up.
What's what sucks is when I dropthe mic the microphones on the
thing, they a lot of times theyjust stick to something.
And that's the part that usuallysucks because I can't find it
because it sticks someplace.
I saw it go flying.
(17:42):
All right, so what I can do,let's just what's amazing, is
that I actually do have one overhere that I can turn on.
There we go.
Hopefully that'll work.
I can't believe that mymicrophones went flying.
All right, the bottle I have,um, they are selling through
(18:06):
OHLQ as a number one new craftitem, as the number one new
craft item in Ohio is a five anda half year Middle West blend
with four and a half year MGP.
Our initial release was threeand a half and four and a half
that has sold out.
We decided to stay with the samebarrels and released as a
(18:26):
further age product.
We brought in Sam Schmetzler,formerly of MGP, who blended
Penelope and Brothers Bond asour consulting taster.
The bottle is 103-proof, 71%corn, 24% rye, and 5% barley.
(18:46):
Blended and cut at Middle West,bottled in Nelsonville.
We feel they we have the bestname for bourbon in the in in
history, playing off our coalindustry history in Southeast
Ohio.
We operate five locationscurrently with plans for two or
three more.
Now, um that's that that part'scool.
(19:06):
Plus, oh q did a write-up.
And uh let's see, it should bein here.
Like diamond distillery.
There's one other one thatshould be in here.
Hold on, hold on.
Let's get that, let's not messthat up.
Should be right there, right?
(19:27):
No, that's the email.
Let's drop, let's just get thatall right.
We're an actual that was theemail that I just read.
Alright, so let's see what elsewe got here.
Calendar, which is cool becauseI can make sure.
SPEAKER_02 (19:51):
I mean 1213.
SPEAKER_04 (19:53):
Yep, Saturday the 15th.
It's there.
SPEAKER_02 (19:59):
There's what the heck?
SPEAKER_04 (20:01):
It comes out of nowhere, and I can't find what I
want.
Uh, it was just right here witheverything else.
I don't understand where itwould have gone.
Oh.
Let's just go over here.
Okay.
(20:22):
So it was on my Facebook onethat it just came up on.
It says Southeast Ohioexperiencing a renaissance with
new lodges and cabins, expandedpark spaces, additional
campgrounds, and therevitalation of historic small
towns that dot the reason.
And Shawnee, once a key city incoal mining country, an
(20:42):
investment group is injectingnew life into the town by
renovating historic buildingsinto restaurant, theaters,
music, and lodgings.
One of the centerpieces is theBlack Diamond Tavern.
House housed in a structureoriginally built in 1877 as a
saloon and an entertainmentvenue.
The building served as a bank inthe early 20th century before
(21:04):
becoming a long time thelongtime Shawnee Grill.
In its last incarnation, it wasDesperado's Bar and Grill, which
closed in 2016.
The structure was crumbling withthe first floor falling into the
basement before the BlackDiamond Development Group
stepped in to purchase thebuilding and refurbish it.
The Black Diamond Tavern drawson local ingredients to build a
(21:25):
menu of creative bar favorites,grab a table or a seat at the
bar and order queso fries,pickle chips, onion rings, or
mozzarella sticks.
The menu is rounded out withsalad sandwiches, wings, and
pizza.
Guests visiting the BlackDiamond Tavern for the first
time are encouraged to order thesignature Black Diamond Burger,
a towering concoction made fromgrass-fed Mount Airy beef raised
(21:50):
in Somerset.
It layers the patty with achoice of cheese, lettuce,
tomatoes, pickles, and onions ona toasted potato bun for a
tasting of a camping trip inburger form.
Try the Shawnee Campfire Classictopped with baked beans and two
slices of American cheese.
But the real claim to fame,according to the to Jasma Quinn,
(22:13):
social media coordinator for thetavern, is the bourbon
selection.
The tavern has developed afollowing from nearby cities
like Columbus, where guestsvisit to see the ever-growing
collection of hard-to-findhigh-end bourbons and whiskies.
The Black Diamond Group is evenworking with Columbus Watershed
Distillery to produce their ownunique barrels of bourbon to be
featured at the tavern.
(22:35):
Black Diamond Development Group,in conjunction with the Black
Diamond Regional VisitorBurroughs, hopes to bring even
more visitors to the region withthe Southeast Ohio Bourbon Brew
and Wine Trail.
They're aiming to launch in 2023upwards 20 stops.
Okay.
There you go.
So there you go.
You've got different, you know,I mean, it's just uh the things
(23:00):
that they're doing and the thequality of experience.
I mean, I guess it's I'm I thinkI I would uh been looking to do
something like this once I get alittle bit further in
retirement.
And we shouldn't do that.
We should go back to this andget the Facebook back up.
(23:22):
Uh yeah, once once that um getsomething with them and we do
something up here.
Um as that would be really coolto do.
But, anyways, but that justbrings me to the black diamond
um bourbon.
Let's let's get on to that.
Uh it's really kind of this one.
(23:44):
Uh, let's get let's make sure wegive this do.
Um, I like this part too.
Nestled in the heart of BlackDiamond region of Appalachia,
Ohio, Black Diamond Distilleryis dedicated to crafting
exceptional spirits that embodythe essence of our region.
We celebrate the art of craftingdistilling where tradition meets
(24:07):
innovation, and each sip tellsthe story of our community and
the land we call home.
103 proof 51.5, and um distilledin Indiana and Ohio, bottled by
Black Diamond BreweryDistillery, Nelsonville, Ohio.
So there we go.
So that brings us to what are wegoing to honor this with the old
(24:36):
Louisville whiskey company'sbarrel bottle breakdown.
Uh I hope Nash is payingattention tonight.
He should write down thisbecause um so you know, having
something local, but what I'mexcited for this one because you
(24:58):
were talking Middle West mixedwith MGP.
It's something that's that'sdifferent.
Not a lot of people do theirblends in a cross branding type
thing, but when you think aboutit, they're able to that's kind
of like their own distillate.
Uh it's just it's somethingdifferent, put it that way.
(25:18):
And so um the old Louisvillewhiskey company.
Uh, I gotta go in and talk aboutAmin and what he's got there.
Uh, you gotta check him out inLouisville.
Um, he is in the process ofmoving to Shively uh in the old
(25:38):
uh Seagram's uh plant that hehas bought, I believe, one of
the warehouses.
So he's gonna be able to store alot more whiskey barrels and
have a lot bigger place than hehas right now.
So we're looking forward to whenthat happens, and you gotta
check out uh old Louisvillewhiskey company.
(26:00):
They don't have anything underseven years.
Amin is uh mad scientist ofpicking up barrels.
Uh he's he can he makes blends,he does single barrels, uh, he
produces uh he uh puts barrelsin secondary uh barrels, whether
it's new French charred newFrench oak or uh four roses.
(26:25):
It's just like it's there's nouh what would you say?
When you go there, theconsistency is him and his
palette, but the consistency ofwhat he's dealing with is always
something that's special andkind of off the wall.
So check out Old LouisvilleWhiskey Company in Louisville,
(26:47):
Kentucky.
Make sure you make it one ofyour stops on the bourbon trail.
So now the Old LouisvilleWhiskey Company's barrel bottle
breakdown scale is based off offour knocks on the barrel for uh
taste, nope, four knocks on thebarrel for nose and body, and
(27:11):
you can get up to five knocks onthe barrel for taste and finish.
But if one of the categories isexceptional, you're allowed to
give it a but up up.
So with that, you could get a 19out of 18 as a total score.
I I believe anything over 14 isa phenomenal whiskey, and we've
(27:34):
been tasting some phenomenalwhiskeys.
This is opened.
I I opened this a while back.
So uh uh the mash bill, Ibelieve he said was 71.
Oh, let's go back to that.
Oh, let's get off of that, geton that.
(27:55):
Ah, we're gonna now have funwith this.
It was just right there.
That's not it.
Nope.
Nope.
I love to move it around.
I might have let's just give itone more shot.
(28:18):
Nope, it's gotta be male, so Igotta come over here.
There it was.
Come on.
That's it.
Right there.
(28:38):
Um, seventy-one corn,twenty-four rye, and five
barley.
So there we go.
So we'll pour ourselvessomething in the Crystal Glen.
Uh, one of the premier tastingglasses there is.
Uh, everybody who knows, one ofthe cool things about it is it's
tulip shape where that thewhiskey settles down there.
(29:02):
Um I had this one, I hit thiswith one of my fingerprints.
SPEAKER_02 (29:08):
Didn't want to do that.
Let's take oh, it's on theoutside.
SPEAKER_04 (29:16):
Yep, much better.
Uh, let's hit it one more time.
But it gives you the ability tohold the glass, the base,
without warming up the whiskey.
Now, if you wanted to, you coulddo that, but it also allows you
to um when the whiskey's inthere, it concentrates towards
(29:36):
the top the smell of thewhiskey, the nose.
And so you can get a lot moreflavor because of the
concentration coming off thewhiskey on the bottom.
So that's one of the nice thingsabout it.
Also, a nice thing about a uhGlen is you pour it in a normal
one ounce pour in this six ounceglass, which is, believe it or
(29:57):
not, holds half a beer.
But it'll roll, and what you cando after it rolls, you can see
how it's coating the glass forviscosity, and then you can
check out the legs as it rollsback down into this.
Is a lighter amber um uhwhiskey, it's not real, real
(30:20):
dark, but we're talking uh fiveand a half and four and a half,
which is super, I think it's wasit?
Yes, I think that's let's let'smake sure.
Don't want to give any yeah,because before it was three and
a half and four and a half, nowit's five and a half and four
(30:43):
and a half.
All right, so nice super longlegs I can smell it smells like
um you get a caramel corn flavoror nose smell vanilla.
(31:10):
Now at a hundred and threeproof, he the the one thing
that's completely for me on thetasting which one's my and a
little bit of cherry.
But I get that car, it's like acaramel corn, and then a vanilla
(31:33):
there, and then just maybe ahint of cherry.
Nice, complex.
You're really getting some ofthese um legs that beat up and
just drop back down into so niceviscosity on this.
All right.
(32:04):
Those are long legs, they wentthe whole length.
It's like French toast.
I make French toast with alittle bit of vanilla and almond
extract, and I pick up that is apleasing the vanilla what's that
(32:46):
on?
Cinnamon a little bit.
It's delicious.
It's very drinkable for one ohthree.
That's that's dangerous.
But very nice nose.
(33:27):
All right.
I'm ready to go.
I would say no, one of the coolthings is there's one other
thing before I do this.
I believe it's on the website,and that means I should be oh,
that was over here, right?
(33:48):
Nope.
I had the black, where is it?
There it is.
There's the website.
SPEAKER_02 (34:00):
There was a that's the vanilla of the oak.
SPEAKER_04 (34:09):
All right, preserving Appalachian history.
Black Diamond Brewery andDistiller is part of a bigger
revile revitalization storytaking shape across the
Appalachian region of Ohio.
Preserving the history of small,undeserved communities, Black
(34:29):
Diamond Development strives toidentify unique property
opportunities that link craftspirits and historic
preservation.
We have the unique opportunityto be located in Nelsonville,
Ohio, historic regional miningcenter booming in the 1800s.
Nelsonville grew into a regionalmining center with the
completion of the Columbus andHawking Valley Railroad in 1869.
(34:54):
Rich deposits of coal, iron ore,and clay attracted thousands of
people in search of work andprosperity.
We honored this history and areproud to make Southeast Ohio
Nelsonville, the home of theBlack Diamond Brewery and
Distillery.
Join us in the celebration.
(35:16):
So that's really kind of cool.
That that's one of the things Ilike, the the tie to history and
the spirits, and I've alwaysliked that.
Alright.
So there's um uh let's see.
(35:36):
There, we're gonna do um thenose, which I can give up to
four knocks.
No.
I like this, I like it, andthere's an aspect of it, believe
it or not, that's in it.
It's got the French to it's gotthe vanilla, but I also have an
aspect of a stronger, like abarrel-proof that's similar to
(35:58):
like Booker's.
So I really like this nose, soit gets a three out of four.
Now it performs in the glass,but a hundred and three proof.
(36:25):
It I'll give it a three out offour on the body.
Um, it's it's pretty muchdelicious everywhere, except it
doesn't quite do the cheeksfully, but that's more when you
get a four on the body, that'sgonna come from a hundred and
(36:48):
twenty, hundred and thirty proofis usually where it comes from.
This definitely delivers um for103, and it's got a really nice
body, so I give it a three.
Now comes the fun part.
Ooh.
(37:11):
Need a little bit more.
I'm gonna tell you, if you canget your hands on a bottle of
this, you're gonna want to.
Realistically.
Um the taste I really love.
(37:36):
That's wonderful.
There is, like I said, it's gota vanilla almond French toast
with a little bit of cinnamon.
This last time I so I was havingtrouble with the finish.
And now the finishes becomeobvious to me.
(37:58):
So out of five, as far as taste,mixing Middle West spirits with
MGP is a good idea.
(38:22):
I don't know if I'm on or what.
I really like this.
I would that bottle's gonna begone.
I'll be sure.
That is really good.
It reminds me of my our pickthat we did at New Riff uh for
the festival, and then it was itwas one of those really, and
(38:46):
once it was bottled, it was oneof those really good.
This is really good.
I'm gonna give the taste,believe it.
This is not this is just honest.
I I mean I'm I I I'm gonna giveit five.
So we're at eleven and thefinish is medium.
(39:16):
It's not medium to long, it'snot short to me, it's just
medium.
So vanilla, there's a little bitlike almost like a fruity he
(39:39):
they mention that um tropicalfruit, it's definitely it's
almost like there's a pineappleaspect, and then there's a
chocolate aspect.
So it's sweet, it leaves apleasant one.
So not being long, but I willgive this finish a four.
(40:09):
So five and four is nine, andthen three and three is six, so
we're talking fifteen out ofeighteen is what I rate this.
Um, they're definitely going inthe right direction.
I will have to admit when uhAdam Fowler basically uh
(40:35):
connected with me.
Put it this way.
I didn't know what to think.
Now, one of the things he sentup also is their vodka.
They have other spirits there,they've got their beer.
Um I haven't really even openedthe vodka because um whiskey
(40:56):
takes up a lot of my time.
Um, it's a really good bottle.
I better grab another one uh inthe morning.
So you have the ability,Patrick, to be able to grab the
it is a really good bottle.
I mean, honestly, um did notexpect.
I I when he was talking to meand his passion, I expected
(41:20):
something good, but not 15 outof 18.
You know, that's that's reallykind of cool when you give that.
Um John Pablo, I am fine.
How are you?
Uh hope you're enjoying yourevening.
Uh, and uh thanks for watching.
(41:40):
Uh and I'm envious of you,Patrick, because I know you live
in the Bellevue area.
Um, hopefully you can come upfor the Crystal Glencaren
tasting because that's gonna bea lot of fun.
Um yes, 15 out of 18 on the oldLouisville whiskey companies
(42:01):
barrel bottle breakdown.
And that was a lot of fun.
Um want to have a little bitmore.
What I love about it is is oursponsor, Middle West, is is part
of this, and what Aaron, it'swhat Aaron's doing.
I hope that the distillate thatthey're distilling for them is
(42:24):
being distilled at the 72,000.
Um that that distillery isamazing, and uh maybe we can go
up there together one time.
Uh see I'm gonna be this as wehead into the winter, we tend to
stay Columbus, is not far awayon a weekend for me to go down
(42:47):
into the area.
I I definitely want to get intothe locations.
Um, he cut you covered that alittle bit and very excited.
I was very excited for um 100%very super excited for um those
(43:09):
locations.
Uh now, CT was thinking he'djoin us at one point, but I
don't think he's gonna be ableto.
And I mean, let's put this upnow.
Let's go.
Yeah, the spirit of Appalachia.
I love their bottle.
I love the name Black Diamonds.
(43:30):
Uh, that is a that's therepresentative of a coal.
Uh, because eventually, but Imean, you're talking um
Nelsonville, uh CT's father'sfrom Nelsonville.
So he's gonna want to get downthere when I was telling him
about this.
He's gonna want to taste thisbecause this was exciting.
Um, and you know, Circleville,Marietta, Shawnee, and
(43:56):
Greenfield Plus, you know,there's supposedly, uh, I think
he was saying Adam was saying,let's make he was talking about
um uh what was it?
About a steakhouse.
So I mean, fantastic.
Uh, and then he's they're mainlyin that area, but it would be
(44:19):
cool to get a location up herein find the right location in
the Akron, Canton, Clevelandarea to set something up up
here.
And I would definitely uh my mycousin and myself have been
looking for something, and thatwould be awesome.
Uh uh, this is uh, what wouldyou say?
(44:42):
Not um even Roxy, when we openedthe when we did the fresh pour,
she was like, Yeah, that's good.
And uh after being open for alittle bit, which I love to have
a bottle open because once thatbottle's open and it's in my um
temperature-controlled uhsetting of my finished uh
(45:07):
podcast studio, there's no doubtthat um this is a high-quality
bourbon whiskey.
And uh I look forward to tryingsome of their beers.
I think uh if you they'reputting the time and effort that
they put into this that andthey're putting that into their
(45:28):
brewing, uh you never the theceiling is high, so that's what
I gotta say.
Yeah, that would be cool.
If I come down, Patrick, if wego down to the all the different
areas, I'll let you know whenwe're coming down.
I know CT was excited aboutthat.
(45:55):
All right, so there you go.
Perfect, perfect timing.
So, everybody on Facebook andYouTube, hang on.
I am going to finish up thepodcast for tonight.
Uh, we're right at the perfectlevel of where the marker is.
(46:15):
I usually go over 15 minutesbecause I think, you know, but
uh we're there.
Um I'll say if you're in Ohioarea and you could pick up a
bottle of black diamond bourbonwhiskey off the shelf.
Um, the price is even the otherpart about this.
(46:38):
Let's see.
Being forward, I think he toldme the price in here.
It is not an expensive bottle,and you would think it would be
more expensive.
Um, not there.
Where else was it?
(46:59):
Um, there was there.
Oh, it was in my Facebookmessage.
SPEAKER_02 (47:04):
I can come off this for a second and go into
messenger.
Let's go to Messenger.
Should come up.
Here he is.
All right, he had okay.
SPEAKER_04 (47:28):
So I've got this off of Messenger.
Um, I so the other aspect of it,which I'm missing, and so we'll
so here we go.
This is this is another thing.
We were born out of adevelopment company who's into
(47:50):
downtown revitalization andcreating gathering spaces,
rentals, and medical offices inold coal towns and the
surrounding areas.
Those businesses are ran andstaffed by local locals,
creating an economic impact tothe town.
We have worked with professionaltasters to refine our first
bourbon, offering afour-year-old 103, 28% bourbon
(48:14):
blended MGP.
Um, you know, all that.
Um and shipped to us from MiddleWest, currently aging.
So they they once they get itfrom there, they age it in a
train car next to theirfacility.
That's one of the cool thingsthat I didn't I knew I was
missing something.
(48:34):
They age it in a train car, sothat's really cool.
Stationary for the first batch,second car to be brought online
next year that will make thatwill may get mobile time on the
rails.
This is the only box car agebourbon in the country.
(48:55):
We are in 17 stores in the first60 days of ability of
distribution to the state.
They're in more now, it youknow, he was telling me, but
have had people come in from allaround the state to buy bottles.
Over 400 sold since, yeah.
Okay.
Poplar brands.
We have two single broadcaststrengths coming up that will be
available in our tap room.
(49:15):
And I would love to come downand see you.
So that was the other thing.
Just I just wanted it's it'sboxcar aged, and they're
planning on roll once they getthose barrels in there, they're
planning on having the railroadthat they've um teamed up with,
and that's here too.
I I should have don't know why.
(49:38):
Black diamond.
Oh, let's go here.
Uh, right here.
Cocktails beer is about.
Yeah, I should have had that upthe whole time I knew that.
(49:59):
All right, let's just hit thisand just hit the bourbon
whiskey.
Where to buy about cocktails?
That's what I wanted.
All right, aged in trains.
A black diamond bridge we'reprobably acceleration and
humidity fluctuations alsobreathes a new life into the uh
(50:22):
together with it.
Oh, there it is.
I saw it in the name of theplace.
Function breeze railroad.
Together we've transformed ahistoric railroad box tasting
notes.
They've actually paired up withthe I want to say this Bourbon
(50:48):
Sens spends part of its agingjourney in a restored railroad
box car through unique parkpartnership with the Hawking
Valley Scenic Railray.
The seasonal movement andfluctuation temperatures in the
rolling rick house help create adeeper, more developed flavor,
tapping into both innovation andappalacian tradition.
(51:10):
The one question I will ask you,Adam, going forward is both the
MGP and the Middle West SpiritsBarrels, are they both put into
the cars together as theyfurther age?
That's something that I wouldlike to know.
So, all right, everybody.
(51:31):
Um, we will finish up right now.
Remember, Facebook and YouTube,you can hang on because we will
have an after podcast.
Uh but for everybody else on thepodcast out there, uh, we are
the Scotchy Bourbon Boys.
Remember, good bourbon equalsgood time.
Well, rememberwww.scotchybourbonboys.com for
(51:55):
all things scotchy bourbon boys.
You can pick up your glens, youcan pick up your t-shirts, uh,
you can contact me direct.
You don't have to go thereeither.
But either way, we will get youall the merch that you need.
And then remember we're onFacebook, Instagram, YouTube, X,
and TikTok, and then also onApple iHeart, Spotify, or any
(52:16):
other place that you want tolisten to us, we should be
there.
But remember, whether you listento us or you watch us, to make
sure that you listen, comment,like, subscribe, and especially
leave good feedback or becomepart of the membership of
(52:36):
wherever you're listening orwatching.
Uh, good bourbon equals goodtimes and good friends.
Remember that.
Uh, drink responsibly, don'tdrink and drive, and live your
life uncut and unfiltered.
And we are going to get out ofhere.
(52:58):
It's right here.
And here we let's reset that.
Go.
SPEAKER_00 (53:20):
Listen along the find out all that.
We make the back.
SPEAKER_03 (53:53):
Yes, please.
Me the way to another whiskeybar.
Friends and family, let's donever be alone.
Remember.
SPEAKER_00 (54:06):
Discussy bourbon, boy.
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