July 22, 2025 • 50 mins
A backyard pond, fresh catfish, and bourbon that tastes like pomegranate? The latest Booker's release "By the Pond Batch" delivers an unexpected twist in the iconic barrel-strength bourbon lineup.
Picking up this treasure at the Jim Beam distillery during a bourbon-packed Kentucky weekend, I couldn't wait to crack open batch 2025-02 and share my thoughts. Coming in at a robust 126.5 proof and aged 7 years, 1 month, and 20 days, this release honors the special place where Fred Noe's father would spend peaceful Kentucky afternoons - his beloved backyard pond where he raised catfish and bluegills for family suppers.
What makes this batch truly remarkable is its deceptive simplicity. The nose offers familiar vanilla, oak, and classic Beam peanut notes, but doesn't hint at the flavor explosion waiting on your palate. The first sip delivers an immediate butterscotch sweetness that transforms into leather before finishing with what can only be described as pomegranate - a tasting note I've never encountered in bourbon before. Complex, surprising, and utterly delicious, this isn't your average Booker's release.
The bottle earns a solid 15/18 on our Old Louisville Barrel Bottle Breakdown scale, with perfect scores for body and finish. While the retail price remains around $99, the experience is priceless for true bourbon enthusiasts. If you're lucky enough to find a bottle, grab it immediately - this special batch won't sit on shelves long.
Whether you're a longtime Booker's collector or new to barrel-strength bourbon, "By the Pond Batch" demonstrates why this expression remains the gold standard for uncut, unfiltered whiskey. Have you tried it yet? Let us know what unexpected flavors you discovered in your glass!
Fred Noe's second Booker's release of 2025, "By the Pond Batch," pays tribute to his father's beloved backyard pond where Booker found peace while raising catfish and bluegills for family suppers.
• Booker's 2025-02 "By the Pond Batch" comes in at 126.5 proof, aged 7 years, 1 month, 20 days
• Jim Beam's traditional mash bill of 77% corn, 13% rye, and 10% malted barley
• Barrels selected from 8 different warehouses to create a complex flavor profile
• Master Distiller Fred Noe was inspired by his father's pond, which evolved from a fishing spot to a place of reflection
• Tasting notes include butterscotch sweetness, leather middle, and a unique pomegranate finish
• Barrels were selected during an unusually wet spring in Kentucky with record rainfall
• The bottle received a 15/18 on the Old Louisville Barrel Bottle Breakdown scale
Live your life uncut and unfiltered, remember to drink responsibly, and never drink and drive.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
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Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
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Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
Speaker 2 (01:26):
Remember to always drink responsibly, never drink
and drive, and live your lifeuncut and unfiltered, thank you.
We're drinking every fruit man.
We talk songs, but we'retelling the truth.
Yeah, we're the Scotch andBirdie Boys Raising the hill
making some noise.
Yeah, we're the Scotch andBirdie Boys.
We're gonna have fun.
We hope you enjoy it.
We're gonna have it.
We'll see you next time.
Speaker 1 (02:05):
Yes, we'll see you next time.
All right, welcome back toanother Pond Batch, scotchy
Bourbon Boys, tiny here tonight,here with you.
It's been an awesome weekend.
It's just me.
Tonight we are going to betalking about Booker's B 25-02
(02:27):
by the pawn batch.
I was able to pick that up inKentucky this past weekend when
I was there.
If you watch the Facebook livesor the YouTube lives, you were
able to Now the YouTube livepicked up 1792 with ross
cornellison.
We also did barry brinegar atrd1 spirits at their new
(02:50):
distillery, along with jared,and then we also, to finish up
on sunday, lisa, roper wickerand walter zausch at whiskey
Distillery.
What a fantastic Whiskey Thieftasting room in Nulu.
What a fantastic, fun time thatwas this weekend.
(03:11):
I can't say enough.
It was just one greatexperience.
A shout out to Dave at theHouse of Commons Bourbon Library
in Frankfurt.
Another fantastic eveningSipping on some fantastic drinks
, pours what was it?
A 1992 Wild Turkey, rare BreedSpectacular.
(03:37):
A lot of different things totaste there.
And then also shout out toLisa's daughter and son-in-law
who run Mr Tubbs.
We were there with StacyPritchard and Randy Prass.
What a fantastic, fantasticweekend we had.
And then we also stayed at theTrail Hotel, the brand newly
(04:00):
remodeled hotel in Bardstown.
Nothing but spectacular service.
They're working out the whatwould you say, the kinks, but
you know it was just a super,super, super time there in
(04:20):
Bardstown and everything.
But we were able to stop off atJim Beam.
One cool thing was not only didI uh pick up the bookers which
I went there for, but baker'snow and I'm excited has a hot, a
special high rye bourbon batchand it is uh, this one was a
single.
It was there.
It's signed by baker beam,which is really cool.
(04:43):
Single barrel but date barreled11, 2016.
It's seven years and ninemonths, and this is a special
limited release of a high rise.
It's, you know, and I just hadto pick that baby up.
We'll be, we'll be cracking itand doing it on another time,
(05:04):
but remember wwwscotchie bourbonboyscom for all things scotchy
bourbon boys.
Uh, you know you've got glennkaren's t-shirts and, uh, all of
our bios, a lot of stuff on,and so check out
wwwscotchiebourbonboyscom also.
(05:25):
Uh, remember, we're on facebook, instagram, youtube and x,
along with the audio podcasts ofapple, iheart and spotify.
But if you're listening to apodcast, auto audio wise, we're
pretty much on it.
You just got to search theScotchie Bourbon Boys.
(05:46):
But remember, no matter how youwatch or listen to us, you've
got to like, comment, subscribeand leave good feedback.
The feedback means a lot to us.
That feedback really gets oursubscribers up and stuff like
that.
So really need to have you guysgo out there, write a review on
(06:08):
Apple, do all the things onsocial media, support us there.
Now I want to throw it out therehow many of you have the
Booker's by the pond batch andhow many actually tasted bookers
?
Uh, chime in and let me know,because bookers to me it is what
(06:31):
got everybody a lot of peoplewho have heard this podcast
before it's.
It is what got me into bourbon.
One of my first bottles that Iwas hunting for was Booker's
Kitchen Table.
That was an early release, Ibelieve in 2018.
And I was able to obtain it andthat was the day that that
(06:56):
happened.
I guess I was hooked.
So we are going to do the oldLouisville barrel bottle
breakdown of Booker's by thepond tonight.
You guys know that if you watchthis podcast or you know about
this podcast, that, uh, let'ssee, am I missing?
(07:17):
No, there's not a lot of peoplecommenting tonight, but if you
watch the podcast and you knowabout the podcast that Booker's
is a staple.
What would you say?
Something that we doconsistently here on the podcast
.
We haven't missed, I believe,in the last four years, have not
(07:38):
missed reviewing a batch.
Now, on this particular release, it's not even on the website.
The bookers, the have the.
The website has not beenupdated, but they have the
berries batch, which was thefirst batch of 2025.
Updated it to uh by the pondbatch and this I was, quite
(08:04):
frankly, heard rumblings.
It wasn't released.
What would you say?
It wasn't released here in Ohioyet, and so I was excited to be
(08:25):
able to get it and once I gotit, we're going to taste it,
have it.
I, like I said, I don't missbatches of CT and and some.
I don't think I'm pretty sureMartin doesn't miss batches
either.
He pretty much buys a batch todrink and he buys a batch to put
(08:49):
up this one.
This, the bottle of bookers, isalways fantastic.
Comes with this little box.
People even have smoked drinksin this box, but this box is
like a state of what people like.
Look at that, the wood bookersthere on the back.
(09:09):
That's the sculpture of Bookerthat sits in front of the Jim
Beam distillery, but it's just acool, cool packaging for it and
I have a lot of those boxes andI have a lot of those boxes.
Then you've got the wax sealwith the Jim Beam waxed over
(09:30):
logo, with the ribbons, and theneach one comes with its
diagnostic sticker Plus.
Initially the Booker's washandwritten by Booker and now
it's handwritten by Jim Beam, byFred Ngo, because this is his
batch.
When his dad was dying he toldFred not to F it up.
(09:57):
So that's a cool story.
But then it comes with thislittle card that I'll be reading
off of.
That tells you everythingFantastic.
Something that I love aboutBooker's is the information.
Now on the website you got thisand usually when you go down
you get the current batches andthis is the 24.
(10:20):
Let's see, I had the 2024-02-03.
What the heck.
All right, previous batches,all bourbons.
Let's see there we go.
So they're still right there.
There there's Barry's batch,current batches.
(10:43):
We're on current batches and Ithink that was 1.402.03.04.
Previous.
I'm thinking that, all right.
(11:05):
I'm thinking that, alright, I'mgoing to go back there it is,
that's the current.
And then what happens is sowhen you say, see this batch, it
gives you that, it gives youthe thing, and there's all the
(11:27):
stuff that's on the card thatyou get to read about, but this
is Barry's batch, so they don'thave the other batch yet, so
let's go back to here, all right.
So that means I have to giveyou information on this.
I have to read this.
(11:48):
Very interesting why.
All right, it's up.
It would be nice.
I'm just wondering these dayswhat they're doing to me on my
live stream.
They must have me completelystrangled, all right, anyways.
(12:14):
So what it is, it's the 2025-02.
I'll get this on and we'regonna read away.
Here we go, we've got our light.
I'm gonna try not to shine youall in the in the.
(12:35):
Uh, pretty sure it's rightthere lower.
All right.
So the 2020 o2 batch is, by thepond batch 63.25 ABV or 126.5
proof.
Seven years, one month, 20 days.
(12:57):
It's signed right here byBooker Noh Master Distiller,
1960-1992.
And then the second US batchstory.
The second US release ofBooker's 2025 collection is
(13:20):
Booker's Batch 2025-02 by thePion Batch.
This batch is named after Dad'sbeloved backyard pond, a special
place where you'd be sure tofind him on sunny afternoons.
We didn't always have a pond inthe backyard, but then Dad
decided he wanted to raisecatfish and bluegills.
(13:41):
So we always have fresh fishfor supper.
And that was that Next thing Iknew.
Dad took some buddies to workdigging the pond, filling it up,
making it homey enough for allthose fish.
After a few days, the pond Dadhad dreamed up was right behind
our house.
But it wasn't all smoothsailing At first.
The pond leaks, so we put in aliner held down by with big
(14:04):
stones.
Then, after realizing the citywater was no good for fish, dad
rigged a system to bring infresh rainwater.
And finally we had to figureout what to do about the 50-foot
maple tree looming above.
When its leaves fell, wecovered the whole pond.
Dad set up a net to catch themon the water surface, but all he
(14:25):
ended up catching was the fishunderneath, finding dozens of
them tangled up in each morning.
Eventually he put a roof overthe pond and it became something
more a place to reflect.
It was where he sat with Freddyas a boy for hours on end and
where he enjoyed plenty of thosewarm Kentucky days.
(14:45):
I think it's one of the placeshe felt most at peace.
I hope you savor this backplace where you find your own
bit of happiness, wherever thatmay be.
So go off and enjoy.
Fred Noe Beam Family SeventhGeneration Master Distiller.
So on the back here.
Booker's by the Pond batch ismade up of barrels from seven
(15:07):
production dates that were agedin eight different warehouse.
This batch is aged to sevenyears, one month and 20 days.
The proof of the batch is 126.5.
The breakdown is as follows 11%came from the the floor of
warehouse J.
11% came from the fifth floorof warehouse 3.
(15:30):
11% came from the fifth floorof warehouse 1.
5% came from the seventh floorof warehouse H.
11% came from the fourth floorof warehouse K.
11% came from the 4th floor ofWarehouse K.
11% came from the 5th floor ofWarehouse L.
11% came from the 4th floor ofWarehouse 4.
(15:53):
9% came from the 6th floor ofWarehouse G At Waterfill, a
seven-story warehouse.
This batch was selected duringa very wet spring with some
record rainfall in Kentucky.
I enjoyed the color of thisbatch, which looked like some of
(16:14):
the beautiful horses that willcompete in a few weeks for the
Kentucky Derby on the firstSaturday in May.
The nose is very inviting, withvanilla and oaky notes.
That really is pleasing to me.
The first taste was very niceand had a sweetness I enjoyed,
so I took a second.
The second taste was nice andthe finish complimented and
completed the experience as well.
(16:35):
I feel sure my dad would haveenjoyed sipping by the pond
batch, sitting by his pondfeeding his fish, waiting for
them to grow, so he could enjoyeating them with some great
Booker's bourbon.
All right, so there's the card.
And that brings us to section.
(16:59):
We are going to open this, thisBooker's, and we will.
Hey, hey, matt, good to see you.
The last three batches, but Imay pick up the newest reserves
this year, all right, but I'mgetting this one right now.
I picked this up at thedistillery, along with I.
(17:23):
I picked up a knob creek 12.
I picked up the batchob Creek12.
I picked up the Batch 8, jamesB Beam special experiment that
they just released at thedistillery.
This one's unique because it'sin a peated barrel.
So we'll see what happens withthat.
(17:43):
But now the bookers.
I got that baby and you gotthat wax seal.
You pull off off.
Here we go, all right.
Oh, there we go.
Now I do have some informationon bookers.
Let's just go right here.
I'm gonna click on that.
(18:03):
So it's been.
The company is Beam Centauri.
The distillery is Jim Beam.
They do bookers at their Bostondistillery.
When you drive that, that's abeautiful distillery.
That's like kind of on a farmbecause it's surrounded by
(18:23):
cornfields.
And then let's see, the mashbill is 77 corn, 13 rye and 10%
malted barley.
The price is $99.
I paid a little bit more at the.
I paid a little bit more at thedistillery.
(18:46):
Frederick Booker Noe too was JimBeam's grandson and the master
distiller of Jim Beam from 1965to 1992 and is the namesake for
Booker's Bourbon.
Booker's Bourbon first came tobe when Booker's would hand
select barrels to give asholiday gifts for friends.
Eventually the popularity ofthese bottles caught on and then
(19:09):
Beam started to bottle inlarger quantities.
Booker was launched in 1988 asthe first mass-produced bourbon
bottle straight from the barrel,uncut and unfiltered, like the
Scotchie Bourbon Boys boys.
After retiring in 92, bookerwent on to work as an ambassador
(19:29):
for the company and traveledthe world promoting beam bourbon
until his death in 2004.
How about that, folks?
That's some good information.
Bookers I love, I love bookers.
So we got it open and it'ssmelling.
The smell is taking over thewhole thing now.
(19:53):
They used to be real corks, butI believe.
Now I want to say they are notreal corks now, but that, but
that's not a big deal.
The way of corking that they dois unintrusive.
The age is good, because awhile back the age was starting
(20:17):
to back off on the batches.
Here we go.
Um, I'll read what says thewhiskey in this package is the
highest grade bourbon created byme here at jim beam.
(20:42):
It is bottled unc andunfiltered, my grandfather Jim
being liked his whiskey from sixto eight years old Baker's
Bourbon is quality screened toremove only pieces of charred
(21:03):
barrel wood.
So it's just run through ascreen and I believe that was
actually Booker's note.
So there we go, drop that backover there.
So let's see what we got Allright up and coming.
(21:29):
This is our old louisvillewhiskey company barrel bottle
breakdown.
Old louisville whiskey companyin louisville, kentucky, uh,
milwaukee.
Amin has done such a fantasticjob and his experience is unlike
(21:51):
any other.
So you got to check out Aminand the Old Louisville Whiskey
Company and if you're inLouisville it's a must.
Stop.
Check out their website andbook a what would you say, a
personalized experience.
Make an appointment to see Amin.
(22:11):
Amin does some great stuff atOld Louisville Whiskey Company.
The barrel is younger thanseven years old.
It's fantastic whiskey and theysponsor the Old Louisville
Whiskey Company.
Barrel Bottle Breakdown.
Now, the Barrel BottleBreakdown is a rating system
(22:34):
that we have come to love hereon the Scotchy Bourbon Boys.
It has evolved and it is asfollows it is based off of the
nose, the body and the finish.
It can get four knocks on thebarrel with my trusty hammer,
(22:56):
and for the nose and the body,and up to five knocks for the
taste and the finish.
Taste and the finish.
But if one of the categories isexceptional, you can add an
additional knock called abutt-up-up.
So there we go.
So we are about to rate thecurrent batch of Booker's
(23:20):
20-25-02 by the pond.
So here we go, the pond.
So here we go.
There's a little bit of brownsugar and vanilla, not a lot of
(23:44):
caramel.
There's the classic Jim Beampeanut, but it's got a nice
toasted, almost cherry, like atoasted cherry bread going on
here.
It's a nice nose.
This everybody knows that whenit comes to Booker's that's one
(24:04):
of my favorite.
All right, there we go.
We've nosed it Now in myGlencairn holding it up.
I poured a little bit.
All right, let's see, you canalways take your Glen.
(24:32):
It's a great tasting glass.
The Scotchy Bourbon Boys haveplenty of them for sale.
If you want one, contact me andI will get one to you.
And this is like perfect.
It rolls around and then whenyou pick it up up, you watch the
whiskey stick to the sides andyou wait for it to roll back
down and that gives you afeeling of the mouth feel that
(24:55):
you're going to have and theviscosity of the bourbon.
And in this case it is top tobottom wide legs.
These are not thin legs, butthat's what you come to expect
from an uncut, unfilteredbourbon the original uncut and
unfiltered barrel strengthbourbon.
(25:16):
All right, so this batch is gotsome.
I mean, just based off that,I'm gonna say that that is
almost a ba-dup-up.
Let's just see it's got a shot.
All right.
So the nose I've had.
So let's give this mouth feel.
Speaker 2 (25:39):
Mm-hmm.
Speaker 1 (25:43):
Wow, wow, that's an explosion.
What is it?
That was palate shock.
But God, oh, wow, wow, youmight have to get this one,
walker.
I mean not Walker, but Matt.
(26:04):
That is a fantastic bourbon,one of the better batches in a
(26:34):
long time.
I want trying to think what thatis.
Try it again.
All right, so there's caramel,vanilla, a little bit of cherry,
(26:57):
um, like toasted almonds.
The hug is fantastic.
But there's a little bit ofleather, but it's then drownded
(27:18):
back out by the sweet.
You know what?
It's really weird?
It's not, it's pomegranate.
That is bizarre.
It almost has a pomegranatefinish and I don't think I've
ever pulled pomegranate off.
The sweetness on the front isamazing.
(27:39):
I want to say butterscotch,then leather, and then it comes
up with like a pomegranatefinish.
I've never had that, but ittastes like pomegranates, like
(28:01):
that wonderful juicy thing whenyou, wonderful juicy thing when
you.
It's like like that pomegranatetartness.
But it is, like Walker says,very, very sweet on the front.
(28:24):
I'm just, it just keeps goingmore and more butterscotch.
It's not pure butterscotch,because it picks up that.
I want to say it's not tobacco,it's leather.
It picks up a leathery feelthis is a big Kentucky bourbon
(28:47):
right here which then theleather feel goes to like a
pomegranate, it's like a soury.
It's a little sour for cherry,it's a little sour for cherry
(29:07):
and it has that, that ofpomegranate, not the tartness of
cherry.
All right, so let's give thisBooker's uh a.
Let's get the barrel.
The barrel bottle breakdown.
Old Louisville barrel bottlebreakdown going right here.
(29:30):
I would say the nose is theweakest thing.
Some of the flavors that youexperience, you do not
experience any of the sweetnesson the nose.
The nose fools you for whatyou're about to get.
So this nose out of four, in myopinion, is just average at two
(29:57):
.
Two knocks on the barrel.
But now we go for body, thesweetness that fills completely.
(30:21):
This is a four for body.
So then we go um, let's see ifyou're hearing it.
(30:43):
Let's see if you're hearing it.
Yeah, you guys can hear it onYouTube.
You hear the knocks.
All right, so we're going to gofor taste.
I mean out of five.
I don't think there's most.
The only batch, the Bostonbatch, was the only batch that
(31:04):
ever I rated less than four.
I am going to give the tastefour out of five.
(31:39):
So we're at four out of five.
Let's see it doesn't drink likea 126 point.
I want to say let's see 126.5.
(32:00):
It does not, it's, it does not,it's.
Now we're on finish.
I would say finish is long.
(32:27):
The uniqueness of thepomegranate, a little bit of the
leather, doesn't leave a badtaste in your mouth.
So I will give this finish afive.
There you go, folks.
(32:53):
A five, a four, a nine, a two,which gives you 11, and then a
(33:23):
four for a total of 15 out of 18points.
All right, so we're doing allright.
So I got a couple things to talkabout.
I'm going to put this over.
Let's put this, uh, right uphere.
(33:48):
Put that like that, all right.
So, uh, this past weekend I wasat it was just a fantastic
weekend and that's one of thecool things about the scotchy
bourbon boys.
At this point the amount ofreckon, wreck, recognizing, the
(34:11):
amount of being recognized, hasincreased significantly.
And, uh, let's see, since we'rethat, just that's not a big
deal, I don't have to keep up.
I wanted to just do a shout out.
I had his card, but let'sfacebook, we're gonna go to
(34:34):
search.
I don't have to search, I'mgonna go to to.
I wanted to go over.
It's like usually where wouldit be?
Nope, I just keep doing this.
(34:57):
All right, let's see if I pushthat.
Nope, that's not working.
I just wanted to search.
There it is.
His name is Mal Ramos.
He is the bourbon steward overat.
(35:30):
He's the bourbon steward overat the what is it?
Come on the trail hotel, thebrand new trail hotel in
bardstown.
I want to give a shout out tohim for Saturday night and
making Whiskey and I's evening aspectacular evening.
(35:50):
They really rolled out the redcarpet for us.
It was fantastic, great time andthere was what would you say,
fantastic, super, great time,and loved what the Trail Hotel,
(36:15):
I mean the Trail Hotel'sfantastic lobby.
They have a really nicerestaurant, super speakeasy
that's one thing.
It seems like I went to both.
What would you say I went to?
Let's just trying to do thisright here.
(36:37):
Catch up, sometimes you can,sometimes you can't.
But we went to the.
We were invited into thespeakeasy.
They've got also a golfsimulator area too.
The pool has been remodeledperfectly with.
(36:58):
There's bars there's two barsby the pool there's chairs the
lounge chairs, chairs,everything's done.
A1 and, as whiskey put it, it'sthe best 1970s hotel he's ever
stayed at.
It was a 1970s hotel and it'sbeen completely remodeled.
(37:20):
The amenities are fantastic.
The rooms are comfortable.
It's just a fantasticexperience, well worth the price
of the mission and had a greattime.
So looking forward to going backto the Trail Hotel in Bardstown
uh, shout out to el presidente.
(37:43):
We got to spend some time at mrtubbs with uh.
Stacy pritchard a shout out toher too, because we were.
We went over right when wefinished with ross from 1792, we
went over to the jim beamdistillery james b beam
distillery uh, over there anddrove over there and ate a snack
(38:06):
kind of thing at the kitchen,not a full out lunch or dinner,
but we knew we were going to goto dinner at the Trail Hotel, so
we got some food in us andwhile we were finishing up,
stacy Pritchard's invited usover to the Brendiamo Penthouse,
where the Kentucky BourbonFestival offices are in the
(38:30):
Oscar Goetz Museum, and so wemet her there and Sarah Evans
shout out to her.
She was hung out with us forthe afternoon and then went from
there over to Mr Tubbs and ElPresidente was there, randy
Prass, and we spent some timethere.
That's when we checked into thehotel.
(38:52):
So it was just a fantasticFriday based off of one
scheduled event and a bunch ofother events turning out to be
pretty awesome and a bunch ofother events turning out to be
pretty awesome.
Then on Saturday we had to getour butts up and get over to the
RD1 and New Distillery inLexington, kentucky, Met Barry
(39:21):
Brinegar there.
He is co-owner and bourbonsteward for RD1 Spirits we
talked about, did a podcastthere, and then we did a shout
out to Lacey.
She does the Dark Tour there inthe Lexington area, but she has
(39:51):
a Louisville Dark Tour.
She's got many different ones.
If you want to find out aboutthat, when we download the RD1
Spirits podcast, all theinformation will be on there.
And then when we were finishedthere, I had no idea where the
art.
You know, because I'm not thatfamiliar with Lexington, I'm
(40:14):
familiar with the downtown andover by the distilling, what
would you say?
There's a hole where TownBranch is and then across the
street is now Dark Arts, whereRD1 used to be.
Goodfellow's Pizza is there,there's James E Pepper, there's
an ice cream store, there's theBarrel House, bourbon also, and
(40:43):
I know that area.
But where RD1 is is adevelopment and there's going to
be it's going to be similar tothat area, I think restaurants
and shops and stuff like that.
But RD1 is like the first onein there and we finished up
there and when we were done,we're like looking for a place
and and he, we found goodfellows pizza, where I knew that
(41:07):
was in the distilling.
Uh, area where rd1 used to beand dark arts is now, and I
asked how far away with it wasit?
And it was three minutes away.
So three and rd1, reallyspirits did not move very far
away from where they were before.
(41:28):
So you need to go check thatout.
Uh, fantastic distillery, alsowith a safe house.
I was in two safe houses, twosafe houses this week.
So, um, then when we went over,had some to Goodfellas they
have a great bourbon selectionand great pizza had some pizza
(41:49):
and then went over to Dark Arts.
Alexi was there and we werehoping to see Sarah, but Sarah
was not there and I knew thatMacaulay wasn't going to be
there.
But we hung out, did a tasting,got to taste through the
current releases of Dark Arts,and their space is a must-go-to
(42:12):
too, so check them out.
Then we went and checked intoour hotel in Frankfurt.
We stayed at the Fairfield Inn,which I do enjoy there.
It's comfortable and all theamenities that you need.
Plus, it's got the free morningbreakfast and I like the
waffles.
So then we spend a little bitof time at the, you know,
(42:34):
resting up, and we headed backto the House of Commons bourbon
library for the evening and wedid eat at a restaurant called
oh, it's not going to come to mesage and embers or something
like that, but they hadfantastic food.
And then we went over to thehouse of commons and saw dave
(42:57):
and had a fantastic time.
If you guys are, if anybody'sin the frankfurt area, you've
got to visit the house ofcommons bourbon library.
Just such a classy place.
They've got great drinks,they've got great allocated new
bourbon, they've got greatdusties and it's just a
(43:21):
fantastic experience.
Then, uh, you get everythingthere is served.
It's kentucky, it's kentucky,bourbon related, so that is the
theme for the house of commonsbourbon library.
So you got to check that out infrankfurt.
Uh, I just class, class, uhoperation.
(43:45):
So then we finished up the nextday.
Uh, we got up in the morningand we headed off.
Uh, we were going to try andsee randy to meet for breakfast,
but that didn't work.
That was fine.
It got to uh, whiskey thief at11, met l Roper Wicker and did a
(44:06):
podcast with her and Walter andhad a great time, stayed
probably way longer than wethought we were going to stay
and we got out of there about 3o'clock I would say maybe 4
o'clock, headed home and werehome by about 9.30.
No, actually it was 10 o'clockthat we got home.
So, uh, we just a fantastictime this weekend.
(44:32):
So, all right, everybody, that'swhat I'm gonna say for about 25
minutes 20 minutes when I postit on youtube.
Posted on YouTube.
All right, picking up somecinnamon?
Mine's been in it for a littlebit, let's see.
(44:57):
Ah, I will say, the cinnamonhas rode the, the leathery
aspect of it.
We still going pomegranate orare we just going to stay
fireball?
Anyways, that's really cool,walker.
(45:20):
Alright, everybody,wwwscotchybourbonboyscom for all
things Scotchy Bour bourbonboys.
Check us out, uh, glenn karen'st-shirts, bios.
Make sure you check the website.
And then also, uh, facebook,instagram, youtube and x and
iheart, spotify and apple on theaudio.
(45:43):
But no matter how you listen tous or watch us, make sure you
like, listen, comment, subscribeand leave good feedback.
We greatly appreciateeverything you do for us.
So remember, good bourbonequals good times and good
friends.
Make sure you drink responsibly.
(46:07):
Don't drink and drive and liveyour life uncut and unfiltered.
And let's see, I'm going tohave to take this back down.
We're going to let the AI todaytake us out.
Did we lose it?
(46:32):
It's playing.
Let's see.
All right, let's see.
What did I do?
Speaker 3 (46:58):
Oh, let's try that again.
Listen along and find out allthat can be.
You Spend your time with theboys.
You don't wanna miss us Justtwice a week, whether it's Ohio,
kentucky, new York or SouthCarolina.
Listen along, let's have a goodtime.
(47:19):
We make sure to leave the badtime behind.
Urban is the blood that makes alifelong bond With my friends
and neighbors, even some acrossthe pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I don't have any,so show me the way To another
(47:39):
whiskey bar.
It'll be, and what they do forFriends and family close.
We will never be alone.
Speaker 1 (47:46):
Remember Scotchy Bourbon Boys, all right, and
then also remember everybody.
We are going to have our 500thpodcast on.
Join us for an extravaganza ofpast guests, past members, and
(48:09):
check us out.
That is going to be our 500thpodcast, good night.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
Speaker 2 (01:26):
Remember to always drink responsibly, never drink
and drive, and live your lifeuncut and unfiltered, thank you.
We're drinking every fruit man.
We talk songs, but we'retelling the truth.
Yeah, we're the Scotch andBirdie Boys Raising the hill
making some noise.
Yeah, we're the Scotch andBirdie Boys.
We're gonna have fun.
We hope you enjoy it.
We're gonna have it.
We'll see you next time.
Speaker 1 (02:05):
Yes, we'll see you next time.
All right, welcome back toanother Pond Batch, scotchy
Bourbon Boys, tiny here tonight,here with you.
It's been an awesome weekend.
It's just me.
Tonight we are going to betalking about Booker's B 25-02
(02:27):
by the pawn batch.
I was able to pick that up inKentucky this past weekend when
I was there.
If you watch the Facebook livesor the YouTube lives, you were
able to Now the YouTube livepicked up 1792 with ross
cornellison.
We also did barry brinegar atrd1 spirits at their new
(02:50):
distillery, along with jared,and then we also, to finish up
on sunday, lisa, roper wickerand walter zausch at whiskey
Distillery.
What a fantastic Whiskey Thieftasting room in Nulu.
What a fantastic, fun time thatwas this weekend.
(03:11):
I can't say enough.
It was just one greatexperience.
A shout out to Dave at theHouse of Commons Bourbon Library
in Frankfurt.
Another fantastic eveningSipping on some fantastic drinks
, pours what was it?
A 1992 Wild Turkey, rare BreedSpectacular.
(03:37):
A lot of different things totaste there.
And then also shout out toLisa's daughter and son-in-law
who run Mr Tubbs.
We were there with StacyPritchard and Randy Prass.
What a fantastic, fantasticweekend we had.
And then we also stayed at theTrail Hotel, the brand newly
(04:00):
remodeled hotel in Bardstown.
Nothing but spectacular service.
They're working out the whatwould you say, the kinks, but
you know it was just a super,super, super time there in
(04:20):
Bardstown and everything.
But we were able to stop off atJim Beam.
One cool thing was not only didI uh pick up the bookers which
I went there for, but baker'snow and I'm excited has a hot, a
special high rye bourbon batchand it is uh, this one was a
single.
It was there.
It's signed by baker beam,which is really cool.
(04:43):
Single barrel but date barreled11, 2016.
It's seven years and ninemonths, and this is a special
limited release of a high rise.
It's, you know, and I just hadto pick that baby up.
We'll be, we'll be cracking itand doing it on another time,
(05:04):
but remember wwwscotchie bourbonboyscom for all things scotchy
bourbon boys.
Uh, you know you've got glennkaren's t-shirts and, uh, all of
our bios, a lot of stuff on,and so check out
wwwscotchiebourbonboyscom also.
(05:25):
Uh, remember, we're on facebook, instagram, youtube and x,
along with the audio podcasts ofapple, iheart and spotify.
But if you're listening to apodcast, auto audio wise, we're
pretty much on it.
You just got to search theScotchie Bourbon Boys.
(05:46):
But remember, no matter how youwatch or listen to us, you've
got to like, comment, subscribeand leave good feedback.
The feedback means a lot to us.
That feedback really gets oursubscribers up and stuff like
that.
So really need to have you guysgo out there, write a review on
(06:08):
Apple, do all the things onsocial media, support us there.
Now I want to throw it out therehow many of you have the
Booker's by the pond batch andhow many actually tasted bookers
?
Uh, chime in and let me know,because bookers to me it is what
(06:31):
got everybody a lot of peoplewho have heard this podcast
before it's.
It is what got me into bourbon.
One of my first bottles that Iwas hunting for was Booker's
Kitchen Table.
That was an early release, Ibelieve in 2018.
And I was able to obtain it andthat was the day that that
(06:56):
happened.
I guess I was hooked.
So we are going to do the oldLouisville barrel bottle
breakdown of Booker's by thepond tonight.
You guys know that if you watchthis podcast or you know about
this podcast, that, uh, let'ssee, am I missing?
(07:17):
No, there's not a lot of peoplecommenting tonight, but if you
watch the podcast and you knowabout the podcast that Booker's
is a staple.
What would you say?
Something that we doconsistently here on the podcast
.
We haven't missed, I believe,in the last four years, have not
(07:38):
missed reviewing a batch.
Now, on this particular release, it's not even on the website.
The bookers, the have the.
The website has not beenupdated, but they have the
berries batch, which was thefirst batch of 2025.
Updated it to uh by the pondbatch and this I was, quite
(08:04):
frankly, heard rumblings.
It wasn't released.
What would you say?
It wasn't released here in Ohioyet, and so I was excited to be
(08:25):
able to get it and once I gotit, we're going to taste it,
have it.
I, like I said, I don't missbatches of CT and and some.
I don't think I'm pretty sureMartin doesn't miss batches
either.
He pretty much buys a batch todrink and he buys a batch to put
(08:49):
up this one.
This, the bottle of bookers, isalways fantastic.
Comes with this little box.
People even have smoked drinksin this box, but this box is
like a state of what people like.
Look at that, the wood bookersthere on the back.
(09:09):
That's the sculpture of Bookerthat sits in front of the Jim
Beam distillery, but it's just acool, cool packaging for it and
I have a lot of those boxes andI have a lot of those boxes.
Then you've got the wax sealwith the Jim Beam waxed over
(09:30):
logo, with the ribbons, and theneach one comes with its
diagnostic sticker Plus.
Initially the Booker's washandwritten by Booker and now
it's handwritten by Jim Beam, byFred Ngo, because this is his
batch.
When his dad was dying he toldFred not to F it up.
(09:57):
So that's a cool story.
But then it comes with thislittle card that I'll be reading
off of.
That tells you everythingFantastic.
Something that I love aboutBooker's is the information.
Now on the website you got thisand usually when you go down
you get the current batches andthis is the 24.
(10:20):
Let's see, I had the 2024-02-03.
What the heck.
All right, previous batches,all bourbons.
Let's see there we go.
So they're still right there.
There there's Barry's batch,current batches.
(10:43):
We're on current batches and Ithink that was 1.402.03.04.
Previous.
I'm thinking that, all right.
(11:05):
I'm thinking that, alright, I'mgoing to go back there it is,
that's the current.
And then what happens is sowhen you say, see this batch, it
gives you that, it gives youthe thing, and there's all the
(11:27):
stuff that's on the card thatyou get to read about, but this
is Barry's batch, so they don'thave the other batch yet, so
let's go back to here, all right.
So that means I have to giveyou information on this.
I have to read this.
(11:48):
Very interesting why.
All right, it's up.
It would be nice.
I'm just wondering these dayswhat they're doing to me on my
live stream.
They must have me completelystrangled, all right, anyways.
(12:14):
So what it is, it's the 2025-02.
I'll get this on and we'regonna read away.
Here we go, we've got our light.
I'm gonna try not to shine youall in the in the.
(12:35):
Uh, pretty sure it's rightthere lower.
All right.
So the 2020 o2 batch is, by thepond batch 63.25 ABV or 126.5
proof.
Seven years, one month, 20 days.
(12:57):
It's signed right here byBooker Noh Master Distiller,
1960-1992.
And then the second US batchstory.
The second US release ofBooker's 2025 collection is
(13:20):
Booker's Batch 2025-02 by thePion Batch.
This batch is named after Dad'sbeloved backyard pond, a special
place where you'd be sure tofind him on sunny afternoons.
We didn't always have a pond inthe backyard, but then Dad
decided he wanted to raisecatfish and bluegills.
(13:41):
So we always have fresh fishfor supper.
And that was that Next thing Iknew.
Dad took some buddies to workdigging the pond, filling it up,
making it homey enough for allthose fish.
After a few days, the pond Dadhad dreamed up was right behind
our house.
But it wasn't all smoothsailing At first.
The pond leaks, so we put in aliner held down by with big
(14:04):
stones.
Then, after realizing the citywater was no good for fish, dad
rigged a system to bring infresh rainwater.
And finally we had to figureout what to do about the 50-foot
maple tree looming above.
When its leaves fell, wecovered the whole pond.
Dad set up a net to catch themon the water surface, but all he
(14:25):
ended up catching was the fishunderneath, finding dozens of
them tangled up in each morning.
Eventually he put a roof overthe pond and it became something
more a place to reflect.
It was where he sat with Freddyas a boy for hours on end and
where he enjoyed plenty of thosewarm Kentucky days.
(14:45):
I think it's one of the placeshe felt most at peace.
I hope you savor this backplace where you find your own
bit of happiness, wherever thatmay be.
So go off and enjoy.
Fred Noe Beam Family SeventhGeneration Master Distiller.
So on the back here.
Booker's by the Pond batch ismade up of barrels from seven
(15:07):
production dates that were agedin eight different warehouse.
This batch is aged to sevenyears, one month and 20 days.
The proof of the batch is 126.5.
The breakdown is as follows 11%came from the the floor of
warehouse J.
11% came from the fifth floorof warehouse 3.
(15:30):
11% came from the fifth floorof warehouse 1.
5% came from the seventh floorof warehouse H.
11% came from the fourth floorof warehouse K.
11% came from the 4th floor ofWarehouse K.
11% came from the 5th floor ofWarehouse L.
11% came from the 4th floor ofWarehouse 4.
(15:53):
9% came from the 6th floor ofWarehouse G At Waterfill, a
seven-story warehouse.
This batch was selected duringa very wet spring with some
record rainfall in Kentucky.
I enjoyed the color of thisbatch, which looked like some of
(16:14):
the beautiful horses that willcompete in a few weeks for the
Kentucky Derby on the firstSaturday in May.
The nose is very inviting, withvanilla and oaky notes.
That really is pleasing to me.
The first taste was very niceand had a sweetness I enjoyed,
so I took a second.
The second taste was nice andthe finish complimented and
completed the experience as well.
(16:35):
I feel sure my dad would haveenjoyed sipping by the pond
batch, sitting by his pondfeeding his fish, waiting for
them to grow, so he could enjoyeating them with some great
Booker's bourbon.
All right, so there's the card.
And that brings us to section.
(16:59):
We are going to open this, thisBooker's, and we will.
Hey, hey, matt, good to see you.
The last three batches, but Imay pick up the newest reserves
this year, all right, but I'mgetting this one right now.
I picked this up at thedistillery, along with I.
(17:23):
I picked up a knob creek 12.
I picked up the batchob Creek12.
I picked up the Batch 8, jamesB Beam special experiment that
they just released at thedistillery.
This one's unique because it'sin a peated barrel.
So we'll see what happens withthat.
(17:43):
But now the bookers.
I got that baby and you gotthat wax seal.
You pull off off.
Here we go, all right.
Oh, there we go.
Now I do have some informationon bookers.
Let's just go right here.
I'm gonna click on that.
(18:03):
So it's been.
The company is Beam Centauri.
The distillery is Jim Beam.
They do bookers at their Bostondistillery.
When you drive that, that's abeautiful distillery.
That's like kind of on a farmbecause it's surrounded by
(18:23):
cornfields.
And then let's see, the mashbill is 77 corn, 13 rye and 10%
malted barley.
The price is $99.
I paid a little bit more at the.
I paid a little bit more at thedistillery.
(18:46):
Frederick Booker Noe too was JimBeam's grandson and the master
distiller of Jim Beam from 1965to 1992 and is the namesake for
Booker's Bourbon.
Booker's Bourbon first came tobe when Booker's would hand
select barrels to give asholiday gifts for friends.
Eventually the popularity ofthese bottles caught on and then
(19:09):
Beam started to bottle inlarger quantities.
Booker was launched in 1988 asthe first mass-produced bourbon
bottle straight from the barrel,uncut and unfiltered, like the
Scotchie Bourbon Boys boys.
After retiring in 92, bookerwent on to work as an ambassador
(19:29):
for the company and traveledthe world promoting beam bourbon
until his death in 2004.
How about that, folks?
That's some good information.
Bookers I love, I love bookers.
So we got it open and it'ssmelling.
The smell is taking over thewhole thing now.
(19:53):
They used to be real corks, butI believe.
Now I want to say they are notreal corks now, but that, but
that's not a big deal.
The way of corking that they dois unintrusive.
The age is good, because awhile back the age was starting
(20:17):
to back off on the batches.
Here we go.
Um, I'll read what says thewhiskey in this package is the
highest grade bourbon created byme here at jim beam.
(20:42):
It is bottled unc andunfiltered, my grandfather Jim
being liked his whiskey from sixto eight years old Baker's
Bourbon is quality screened toremove only pieces of charred
(21:03):
barrel wood.
So it's just run through ascreen and I believe that was
actually Booker's note.
So there we go, drop that backover there.
So let's see what we got Allright up and coming.
(21:29):
This is our old louisvillewhiskey company barrel bottle
breakdown.
Old louisville whiskey companyin louisville, kentucky, uh,
milwaukee.
Amin has done such a fantasticjob and his experience is unlike
(21:51):
any other.
So you got to check out Aminand the Old Louisville Whiskey
Company and if you're inLouisville it's a must.
Stop.
Check out their website andbook a what would you say, a
personalized experience.
Make an appointment to see Amin.
(22:11):
Amin does some great stuff atOld Louisville Whiskey Company.
The barrel is younger thanseven years old.
It's fantastic whiskey and theysponsor the Old Louisville
Whiskey Company.
Barrel Bottle Breakdown.
Now, the Barrel BottleBreakdown is a rating system
(22:34):
that we have come to love hereon the Scotchy Bourbon Boys.
It has evolved and it is asfollows it is based off of the
nose, the body and the finish.
It can get four knocks on thebarrel with my trusty hammer,
(22:56):
and for the nose and the body,and up to five knocks for the
taste and the finish.
Taste and the finish.
But if one of the categories isexceptional, you can add an
additional knock called abutt-up-up.
So there we go.
So we are about to rate thecurrent batch of Booker's
(23:20):
20-25-02 by the pond.
So here we go, the pond.
So here we go.
There's a little bit of brownsugar and vanilla, not a lot of
(23:44):
caramel.
There's the classic Jim Beampeanut, but it's got a nice
toasted, almost cherry, like atoasted cherry bread going on
here.
It's a nice nose.
This everybody knows that whenit comes to Booker's that's one
(24:04):
of my favorite.
All right, there we go.
We've nosed it Now in myGlencairn holding it up.
I poured a little bit.
All right, let's see, you canalways take your Glen.
(24:32):
It's a great tasting glass.
The Scotchy Bourbon Boys haveplenty of them for sale.
If you want one, contact me andI will get one to you.
And this is like perfect.
It rolls around and then whenyou pick it up up, you watch the
whiskey stick to the sides andyou wait for it to roll back
down and that gives you afeeling of the mouth feel that
(24:55):
you're going to have and theviscosity of the bourbon.
And in this case it is top tobottom wide legs.
These are not thin legs, butthat's what you come to expect
from an uncut, unfilteredbourbon the original uncut and
unfiltered barrel strengthbourbon.
(25:16):
All right, so this batch is gotsome.
I mean, just based off that,I'm gonna say that that is
almost a ba-dup-up.
Let's just see it's got a shot.
All right.
So the nose I've had.
So let's give this mouth feel.
Speaker 2 (25:39):
Mm-hmm.
Speaker 1 (25:43):
Wow, wow, that's an explosion.
What is it?
That was palate shock.
But God, oh, wow, wow, youmight have to get this one,
walker.
I mean not Walker, but Matt.
(26:04):
That is a fantastic bourbon,one of the better batches in a
(26:34):
long time.
I want trying to think what thatis.
Try it again.
All right, so there's caramel,vanilla, a little bit of cherry,
(26:57):
um, like toasted almonds.
The hug is fantastic.
But there's a little bit ofleather, but it's then drownded
(27:18):
back out by the sweet.
You know what?
It's really weird?
It's not, it's pomegranate.
That is bizarre.
It almost has a pomegranatefinish and I don't think I've
ever pulled pomegranate off.
The sweetness on the front isamazing.
(27:39):
I want to say butterscotch,then leather, and then it comes
up with like a pomegranatefinish.
I've never had that, but ittastes like pomegranates, like
(28:01):
that wonderful juicy thing whenyou, wonderful juicy thing when
you.
It's like like that pomegranatetartness.
But it is, like Walker says,very, very sweet on the front.
(28:24):
I'm just, it just keeps goingmore and more butterscotch.
It's not pure butterscotch,because it picks up that.
I want to say it's not tobacco,it's leather.
It picks up a leathery feelthis is a big Kentucky bourbon
(28:47):
right here which then theleather feel goes to like a
pomegranate, it's like a soury.
It's a little sour for cherry,it's a little sour for cherry
(29:07):
and it has that, that ofpomegranate, not the tartness of
cherry.
All right, so let's give thisBooker's uh a.
Let's get the barrel.
The barrel bottle breakdown.
Old Louisville barrel bottlebreakdown going right here.
(29:30):
I would say the nose is theweakest thing.
Some of the flavors that youexperience, you do not
experience any of the sweetnesson the nose.
The nose fools you for whatyou're about to get.
So this nose out of four, in myopinion, is just average at two
(29:57):
.
Two knocks on the barrel.
But now we go for body, thesweetness that fills completely.
(30:21):
This is a four for body.
So then we go um, let's see ifyou're hearing it.
(30:43):
Let's see if you're hearing it.
Yeah, you guys can hear it onYouTube.
You hear the knocks.
All right, so we're going to gofor taste.
I mean out of five.
I don't think there's most.
The only batch, the Bostonbatch, was the only batch that
(31:04):
ever I rated less than four.
I am going to give the tastefour out of five.
(31:39):
So we're at four out of five.
Let's see it doesn't drink likea 126 point.
I want to say let's see 126.5.
(32:00):
It does not, it's, it does not,it's.
Now we're on finish.
I would say finish is long.
(32:27):
The uniqueness of thepomegranate, a little bit of the
leather, doesn't leave a badtaste in your mouth.
So I will give this finish afive.
There you go, folks.
(32:53):
A five, a four, a nine, a two,which gives you 11, and then a
(33:23):
four for a total of 15 out of 18points.
All right, so we're doing allright.
So I got a couple things to talkabout.
I'm going to put this over.
Let's put this, uh, right uphere.
(33:48):
Put that like that, all right.
So, uh, this past weekend I wasat it was just a fantastic
weekend and that's one of thecool things about the scotchy
bourbon boys.
At this point the amount ofreckon, wreck, recognizing, the
(34:11):
amount of being recognized, hasincreased significantly.
And, uh, let's see, since we'rethat, just that's not a big
deal, I don't have to keep up.
I wanted to just do a shout out.
I had his card, but let'sfacebook, we're gonna go to
(34:34):
search.
I don't have to search, I'mgonna go to to.
I wanted to go over.
It's like usually where wouldit be?
Nope, I just keep doing this.
(34:57):
All right, let's see if I pushthat.
Nope, that's not working.
I just wanted to search.
There it is.
His name is Mal Ramos.
He is the bourbon steward overat.
(35:30):
He's the bourbon steward overat the what is it?
Come on the trail hotel, thebrand new trail hotel in
bardstown.
I want to give a shout out tohim for Saturday night and
making Whiskey and I's evening aspectacular evening.
(35:50):
They really rolled out the redcarpet for us.
It was fantastic, great time andthere was what would you say,
fantastic, super, great time,and loved what the Trail Hotel,
(36:15):
I mean the Trail Hotel'sfantastic lobby.
They have a really nicerestaurant, super speakeasy
that's one thing.
It seems like I went to both.
What would you say I went to?
Let's just trying to do thisright here.
(36:37):
Catch up, sometimes you can,sometimes you can't.
But we went to the.
We were invited into thespeakeasy.
They've got also a golfsimulator area too.
The pool has been remodeledperfectly with.
(36:58):
There's bars there's two barsby the pool there's chairs the
lounge chairs, chairs,everything's done.
A1 and, as whiskey put it, it'sthe best 1970s hotel he's ever
stayed at.
It was a 1970s hotel and it'sbeen completely remodeled.
(37:20):
The amenities are fantastic.
The rooms are comfortable.
It's just a fantasticexperience, well worth the price
of the mission and had a greattime.
So looking forward to going backto the Trail Hotel in Bardstown
uh, shout out to el presidente.
(37:43):
We got to spend some time at mrtubbs with uh.
Stacy pritchard a shout out toher too, because we were.
We went over right when wefinished with ross from 1792, we
went over to the jim beamdistillery james b beam
distillery uh, over there anddrove over there and ate a snack
(38:06):
kind of thing at the kitchen,not a full out lunch or dinner,
but we knew we were going to goto dinner at the Trail Hotel, so
we got some food in us andwhile we were finishing up,
stacy Pritchard's invited usover to the Brendiamo Penthouse,
where the Kentucky BourbonFestival offices are in the
(38:30):
Oscar Goetz Museum, and so wemet her there and Sarah Evans
shout out to her.
She was hung out with us forthe afternoon and then went from
there over to Mr Tubbs and ElPresidente was there, randy
Prass, and we spent some timethere.
That's when we checked into thehotel.
(38:52):
So it was just a fantasticFriday based off of one
scheduled event and a bunch ofother events turning out to be
pretty awesome and a bunch ofother events turning out to be
pretty awesome.
Then on Saturday we had to getour butts up and get over to the
RD1 and New Distillery inLexington, kentucky, Met Barry
(39:21):
Brinegar there.
He is co-owner and bourbonsteward for RD1 Spirits we
talked about, did a podcastthere, and then we did a shout
out to Lacey.
She does the Dark Tour there inthe Lexington area, but she has
(39:51):
a Louisville Dark Tour.
She's got many different ones.
If you want to find out aboutthat, when we download the RD1
Spirits podcast, all theinformation will be on there.
And then when we were finishedthere, I had no idea where the
art.
You know, because I'm not thatfamiliar with Lexington, I'm
(40:14):
familiar with the downtown andover by the distilling, what
would you say?
There's a hole where TownBranch is and then across the
street is now Dark Arts, whereRD1 used to be.
Goodfellow's Pizza is there,there's James E Pepper, there's
an ice cream store, there's theBarrel House, bourbon also, and
(40:43):
I know that area.
But where RD1 is is adevelopment and there's going to
be it's going to be similar tothat area, I think restaurants
and shops and stuff like that.
But RD1 is like the first onein there and we finished up
there and when we were done,we're like looking for a place
and and he, we found goodfellows pizza, where I knew that
(41:07):
was in the distilling.
Uh, area where rd1 used to beand dark arts is now, and I
asked how far away with it wasit?
And it was three minutes away.
So three and rd1, reallyspirits did not move very far
away from where they were before.
(41:28):
So you need to go check thatout.
Uh, fantastic distillery, alsowith a safe house.
I was in two safe houses, twosafe houses this week.
So, um, then when we went over,had some to Goodfellas they
have a great bourbon selectionand great pizza had some pizza
(41:49):
and then went over to Dark Arts.
Alexi was there and we werehoping to see Sarah, but Sarah
was not there and I knew thatMacaulay wasn't going to be
there.
But we hung out, did a tasting,got to taste through the
current releases of Dark Arts,and their space is a must-go-to
(42:12):
too, so check them out.
Then we went and checked intoour hotel in Frankfurt.
We stayed at the Fairfield Inn,which I do enjoy there.
It's comfortable and all theamenities that you need.
Plus, it's got the free morningbreakfast and I like the
waffles.
So then we spend a little bitof time at the, you know,
(42:34):
resting up, and we headed backto the House of Commons bourbon
library for the evening and wedid eat at a restaurant called
oh, it's not going to come to mesage and embers or something
like that, but they hadfantastic food.
And then we went over to thehouse of commons and saw dave
(42:57):
and had a fantastic time.
If you guys are, if anybody'sin the frankfurt area, you've
got to visit the house ofcommons bourbon library.
Just such a classy place.
They've got great drinks,they've got great allocated new
bourbon, they've got greatdusties and it's just a
(43:21):
fantastic experience.
Then, uh, you get everythingthere is served.
It's kentucky, it's kentucky,bourbon related, so that is the
theme for the house of commonsbourbon library.
So you got to check that out infrankfurt.
Uh, I just class, class, uhoperation.
(43:45):
So then we finished up the nextday.
Uh, we got up in the morningand we headed off.
Uh, we were going to try andsee randy to meet for breakfast,
but that didn't work.
That was fine.
It got to uh, whiskey thief at11, met l Roper Wicker and did a
(44:06):
podcast with her and Walter andhad a great time, stayed
probably way longer than wethought we were going to stay
and we got out of there about 3o'clock I would say maybe 4
o'clock, headed home and werehome by about 9.30.
No, actually it was 10 o'clockthat we got home.
So, uh, we just a fantastictime this weekend.
(44:32):
So, all right, everybody, that'swhat I'm gonna say for about 25
minutes 20 minutes when I postit on youtube.
Posted on YouTube.
All right, picking up somecinnamon?
Mine's been in it for a littlebit, let's see.
(44:57):
Ah, I will say, the cinnamonhas rode the, the leathery
aspect of it.
We still going pomegranate orare we just going to stay
fireball?
Anyways, that's really cool,walker.
(45:20):
Alright, everybody,wwwscotchybourbonboyscom for all
things Scotchy Bour bourbonboys.
Check us out, uh, glenn karen'st-shirts, bios.
Make sure you check the website.
And then also, uh, facebook,instagram, youtube and x and
iheart, spotify and apple on theaudio.
(45:43):
But no matter how you listen tous or watch us, make sure you
like, listen, comment, subscribeand leave good feedback.
We greatly appreciateeverything you do for us.
So remember, good bourbonequals good times and good
friends.
Make sure you drink responsibly.
(46:07):
Don't drink and drive and liveyour life uncut and unfiltered.
And let's see, I'm going tohave to take this back down.
We're going to let the AI todaytake us out.
Did we lose it?
(46:32):
It's playing.
Let's see.
All right, let's see.
What did I do?
Speaker 3 (46:58):
Oh, let's try that again.
Listen along and find out allthat can be.
You Spend your time with theboys.
You don't wanna miss us Justtwice a week, whether it's Ohio,
kentucky, new York or SouthCarolina.
Listen along, let's have a goodtime.
(47:19):
We make sure to leave the badtime behind.
Urban is the blood that makes alifelong bond With my friends
and neighbors, even some acrossthe pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I don't have any,so show me the way To another
(47:39):
whiskey bar.
It'll be, and what they do forFriends and family close.
We will never be alone.
Speaker 1 (47:46):
Remember Scotchy Bourbon Boys, all right, and
then also remember everybody.
We are going to have our 500thpodcast on.
Join us for an extravaganza ofpast guests, past members, and
(48:09):
check us out.
That is going to be our 500thpodcast, good night.
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