September 16, 2025 • 58 mins
We explore Booker's Reserve 2025, a groundbreaking bourbon finished in tequila barrels that creates a unique flavor experience unlike any previous Booker's release.
• First-ever finished Booker's bourbon and first tequila finish in the Beam portfolio
• Barrels traveled from Kentucky to Mexico and back, creating a global whiskey story
• Aged 8 years, 10 months, 11 days at 123.3 proof (61.65% ABV)
• Brown wax seal pays homage to early Booker's releases
• Freddie Noe's innovative approach honors grandfather Booker's experimental spirit
• Tasting reveals complex notes of caramel, vanilla, Mexican spice, and subtle agave influence
• Scores an impressive 17.5/18 on our Old Louisville Barrel Bottle Breakdown rating system
• Drinks remarkably smooth despite high proof, making it an ideal fireside sipper
• The finish features a lasting warmth with evolving flavors that continue to develop
Visit www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, including Glencairn glasses and t-shirts. Remember, good bourbon equals good friends and good times. Drink responsibly and don't drink and drive. Live your life uncut and unfiltered.
Bourbon innovation meets tequila tradition in our exploration of Booker's Reserve 2025 – a groundbreaking release that takes Booker's barrels on an international journey before creating something truly spectacular.
This unique expression began with Booker's 30th Anniversary barrels that traveled to Jalisco, Mexico, where the Camarena family used them to age El Tesoro tequila. When those same barrels returned to Kentucky, they carried rich agave notes that would transform a special batch of Booker's bourbon during a 2-3 month finishing period. The result? A first-ever finished Booker's that bridges Kentucky tradition with Mexican craftsmanship.
Our tasting reveals a masterful balance of bourbon character and tequila influence. At 123.3 proof, this 8-year, 10-month bourbon delivers waves of caramel, vanilla, and baking spices complemented by subtle agave brightness. What's most remarkable is how approachable it remains despite its strength – the perfect fireside companion for winter evenings. The distinctive brown wax seal (rather than traditional black) visually connects this innovative expression to early Booker's releases.
Freddie Noe has established the Reserve series as his playground while honoring his grandfather's experimental spirit. As Freddie notes, Booker "was never not exploring" and would eagerly share his tinkering with friends and family. This philosophy lives on in a bourbon that scored an impressive 17.5/18 on our rating scale, making it a must-have for collectors and enthusiasts alike.
Whether you're a longtime Booker's fan or exploring premium bourbon for the first time, this release demonstrates how thoughtful barrel finishing can add fascinating dimensions to an already exceptional whiskey. Get your bottle while supplies last, and experience what happens when Kentucky tradition meets Mexican craftsmanship in a glass.
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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
an out-of-this-world tastingexperience in New Loop, 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.
We'll be every brew and we'retalking songs, but we're telling
the truth.
Yeah, we're the Scotchie Birdand the Boys Raising the hail
and making some noise.
Yeah, we're the Scotchie Birdand the Boys.
We're here to have fun and wehope you enjoy.
(01:49):
We're here to have fun, yeah,yeah.
Speaker 1 (02:05):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys and Tinyhere with I'm just trying to get
you up Super Nash.
Super Nash is here and we aregoing to do tonight.
Just know everybody that we aregoing to do our Bookers thing.
(02:27):
We have been doing Bookerspretty Bookers as we always talk
about.
We got together because ofBookers and Bookers has been.
It's been our thing.
It doesn't matter, we both loveit and there hasn't been, I
mean, I think there's just beenone mediocre batch out of what
(02:48):
since, since we started,everything we taste, plus this
year fantastic yeah this year atthe christmas party I'm
thinking that we open up thatold bookers that you gave me for
Christmas the one year, twoyears ago
it's still sitting there.
Um, I, I put it, I wet the cork, but I know your cork opening
(03:11):
skills will work no matter what,because you really got those
skills.
Uh, that's one thing that thatwe, that we came up with.
You know what I mean?
It's just oh, are we good?
I'm having a oh, that's crazy.
What happened on?
I'm just noticing are we off ofFacebook?
(03:33):
We should just check real quick.
Speaker 3 (03:36):
It was in, but now it's caught back up.
Speaker 1 (03:38):
Okay, so there we go.
So we're caught back up andyou're back up, and I just saw,
I thought that you know Okay, soanyways, my wife's up there on
the phone probably watching somestuff, you know, not thinking
about the Internet right now,but there you go.
So it looks like it's caught up.
But so I'm either on the TV orthe Internet.
(04:00):
What did you say?
I said I'm either on the TV orthe Internet, or my computer
what'd you say?
all right, roxy.
Okay, we're getting some roxyupstairs.
(04:20):
I think this is you know.
That should be a segment.
We're getting feedback fromupstairs.
We should have upstairs Roxy'sfeedback as a segment once a
month.
Speaker 2 (04:31):
I'm going on YouTube and watching videos.
Speaker 1 (04:38):
All right.
We got Laura on Laura onYouTube, who said hi.
Then we got Braxton Sports andDuffy Edits says what's up, my
dude?
All right, so they're on.
And then we got a lot of.
Speaker 3 (04:54):
She's watching in the bedroom, yeah.
Speaker 1 (04:55):
Then we got John Ritt Walker, we got Randy Ford,
randy Pressey, we've got Steven,my friend, steve Pitzer, you
know.
Jamie Jacobs is on.
We've got a lot of peoplewatching tonight.
We're happy.
So, all right, we're going todo bookers.
But let me do the stuff realquick, all right.
(05:16):
So rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We are going to be making apush.
I mean, this crystal Glencairnglass is the ultimate tasting
glass and you can have yourScotchie Bourbon Boys regular.
I'm not the crystal, but theregular Glencairn glass.
(05:40):
We sell those on the website orcontact me and I will ship it
directly, no problem.
But these are a must for anywhiskey drinker.
Whether you're drinking scotchIrish whiskey, when you taste
these this tulip shape with thisbase and how it works and how
you can coat the glass andeverything, it's a must for
(06:02):
every whiskey drinker.
Uh, it's great, it makes agreat gift, you guys.
Uh, we've got them in stock anduh, you know, right now contact
me for that.
Uh, for for the crystal glenkarens, we plus, we have scotchy
bourbon boys t-shirts althoughwe are, we are out of excels,
(06:24):
but everything else we have.
I going to have to think aboutwhat we're going to do for
t-shirts orders in the future,but they've been doing all right
and moving.
And the Crystal Glencairn I'vegot the Crystal Glencairns and
I've got Crystal Decanters thistime.
So the club this year is goingto have a couple different
(06:45):
stages and we just finished ourMaker's Mark pick when we were
in Kentucky and the Maker's Markprivate selection, which was a
very unique private selectionthat we will be, and I tasted it
again.
It it's right here.
(07:06):
This is it I got to.
I got to taste it.
It's right here.
It smells so good, it tastes sogood now and I can't wait to
get that.
And then, um, so you know, checkout the website for all the
things Scotchy Bourbon Boys.
Remember, we're on Facebook,instagram, youtube and X, and it
looks like that we will be onTikTok real soon.
(07:32):
Tiktok's coming, folks.
If it's going to sell and itcomes to a US company, we will
be on TikTok.
Tiktok is huge for whiskey,there's no doubt it is five
times bigger than anything, butI've always stuck by.
You know I didn't want tosupport some of the stuff that
was going on as a Chinesecompany, so, but we will be on
(07:54):
TikTok soon and then also onApple, iheart, spotify and
anywhere else that you listen toa podcast.
Just check us out there.
But no matter if you listen oryou watch us, make sure that you
leave good feedback.
Go and leave good feedback andthen also subscribe.
(08:15):
You can take it one stepfurther on YouTube.
Not only just subscribe, butyou can join us, and there are
little benefits that you can getby becoming a member on YouTube
.
So check that out, you know,and you know we'll go from there
.
Just want to put this out thereis.
Speaker 3 (08:37):
We can't do this without y'all and leaving good
feedback.
Right now, we're in top 10whiskey podcasts, top 20 bourbon
podcasts and top 50 distillerspodcasts in the world.
Right now, help us get thoseratings on up there.
Just tell your friends about it, tell your family about it and
get them to watch, like andlisten and leave some good
(09:00):
feedback for us.
Help us get those ratings upthere.
Yeah, and it's you check out,leave some good feedback for us.
Speaker 1 (09:05):
Help us get those ratings up there.
Yeah, and you check out Greg'scomment.
It's pretty good because heloved being with Booker and
everything and with Elmer andeverybody and he's got so many
stories of Jimmy Russell, elmer,t Lee, but Booker is right up
(09:26):
there and I really believe thatFred and now Freddie going
forward, have really honoredtheir father and grandfather as
you go forward.
So with the whiskey, I mean Ilove the whiskey and we are
doing the reserves, the 2025reserves, doing the reserves,
(09:49):
the 2025 reserves.
Anyways, let's see, give me it,we got Sir Country.
Speaker 3 (09:54):
Produce.
Yeah, greg was saying that heattended an industry event which
was a barbecue in Booker'sbackyard in the early 2000s and
he was sitting next to Booker inthe backyard next to a
smokehouse and he told Bookerthat he had bottles signed by
(10:15):
Parker, elmer, jimmy and others,but didn't have a bottle signed
by him.
He helped and then so Bookerhollered at Fred and told him to
bring a signed bottle of hisBooker's.
So Greg told him.
He said, ah, don't worry, I'llget a bottle of bottle later.
Unfortunately, booker passedaway shortly thereafter and he
(10:43):
was a dear friend of Greg's andan industry icon and a true
brother of Jimmy Russell andElmer T Lee.
So he was, as Greg said, he wasabsolutely one of the goats.
Speaker 1 (10:49):
Yeah, and I agree, booker's.
When it comes to Booker, youknow the story in my painting.
You know whatever Booker's inmy painting, along with Fred and
Freddie, you know?
And then I did.
Actually, I enjoyed painting.
What is it?
What's her name?
Mila Kunis.
(11:11):
Mila Kunis, yes, I did enjoypainting her and at the I'm
going to do the painting rightnow.
Yeah, and then the name stilldidn't come to me, but Mila
Kunis was doingis was part ofthe Jim Beam.
She was a brand ambassador anddoing all the commercials for
Jim Beam, for Jim Beam Black, ifyou remember.
She had that look, that smokylook, and everything.
(11:33):
Those were fantasticcommercials.
But so I have my bottle ofBooker's Reserves 2025.
I also have the 2024.
But if you're going to comparethe two, it's no comparison.
So, knowing that what this is Imean, this is unlike any other
(11:54):
bookers before.
What it came down to?
I got my little card andeverything, but there's nothing
on the internet.
But I did find Whiskey Advocate.
They came up with something, soI can, at one point, I'll share
the screen for Whiskey Advocate.
You know they did an articleabout what it was, but Booker's,
(12:18):
in 2018, released their 30thanniversary batch at 62.9.
And they took those barrels andthey sent them to Jalisco,
mexico, for the Camarena familyto use to age special Tesoro
(12:44):
tequila for an 85th anniversaryedition release.
So when those were released in2022, those same barrels
boomerang back up to Claremontheavily imbued with agave,
primed for one more aging, primefor one more aging.
No, whipped up a batch ofBooker's and parked it in those
(13:08):
now El Tesoro season barrels fortwo to three months, making
Booker's the reserve 2025.
It's the first time thatBooker's has ever had a finish
and the first tequila finish forany product in the Beam
portfolio.
(13:32):
Now, I am excited about this.
I mean for one.
The details on this is you getthe normal one.
It was eight years, 10 monthsand 11 days.
It is 123.3 proof, 62.65 ABV.
(13:55):
Now, in my opinion on this now,initially, the reserve in 2024,
if you remember, this one was aneight-year, two-month, 12 days
and, if I'm not mistaken,freddie was the one that came up
with the idea for the reservesto take older bookers and make
(14:23):
an older-aged.
You know, mix them, the onesthat went past and mix them
together and the youngest iseight.
When they say bookers is, theyoungest is eight.
Now they have the agingstatements of this reserves and
it is that's tasting note,master distiller notes.
(14:44):
Is that's tasting note, masterdistiller notes?
Yeah, this one doesn't do thenormal.
Um, what would you say thenormal?
What warehouse, where it wasand whatever.
Right, it's basically 30thanniversary.
They mixed up a batch that theydidn't tell us what the batch
was, because once they got thatbatch mixed up, they stuck it in
(15:06):
those tequila barrels for twoto three months and then made
this batch right.
Yep, now we are going to do ourOld Louisville barrel bottle
breakdown of Booker's theReserves 2025.
I'll pull it out.
The Reserves 2025.
I'll pull it out Now.
Old Louisville is in Louisville, kentucky.
(15:33):
I mean, he is you got to meethim.
Fantastic guy.
He understands and loveswhiskey.
He's his.
His roots were he was an ownerof a liquor, of a couple liquor
stores, and he was buyingbarrels and at one point, the
(15:54):
barrel collection got too bigand he had to figure out what to
do.
Well, he basically went to awarehouse, put the barrels in
the warehouse and started abrand, and he's got so many
different cool things in there,right?
Speaker 3 (16:09):
Absolutely, I mean, and he didn't release anything
younger than seven years.
Speaker 1 (16:16):
Yeah, right, nothing.
Speaker 3 (16:17):
Yep Seven years old or older.
Speaker 1 (16:20):
And he's been releasing.
Now he's been around.
So some of this stuff hemight've got at seven, eight
years old, but now it's 17 yearsold and he's been around.
So some of the stuff he mighthave got at 7, 8 years old, but
now it's 17 years old and he'sreleased his 17,.
Yeah, yeah, yeah.
So awesome stuff there.
You've got to check out the oldLouisville Whiskey Company
there in Louisville and if youstop by and see Amin, make sure
you tell him you heard about himon the Scotchy Bourbon Boys.
(16:42):
I'd like to see how that worksbecause we pushed this.
You heard about him on theScotchy Bourbon Boys.
I'd like to see how that worksbecause we pushed this.
Amin's a great person, justlike all of our other sponsors,
which we'll go through slowly aswe go through the night.
But this one is the OldLouisville Barrel Bottle
Breakdown.
Let's see, I got to pull up soI can see what's going on.
Yep, there we go.
(17:04):
Uh, and the old louisvillebarrel bottle breakdown is our
scale.
I'm not going to give this oneto you super nash, because
whenever I do that, you're justkind of like uh, so the scale is
based off of nose, taste, bodyand finish.
Uh, we could give up to fiveknocks on the barrels for the
taste and the finish, and wecould give up to five knocks on
(17:25):
the barrels for the taste andthe finish, and we can give up
to four knocks on the barrel forthe body and the nose.
But if you like something andyou think it's exceptional, you
can give a butt up.
So that's up to either six orfive.
So that is our rating scale.
Um, I actually have potentiallycould be a 19 out of 18.
(17:50):
Yeah, that's the perfect bottle.
I think we've had one or two ofthose.
We've had 18s a little bit more18 out of 18s, but a 19 out of
18 is a little bit score to 19and it's hard to score if you
have two people, because to getwe both have to give it a 19.
I could give it an 18 because itwould only be 18 5, so that's
(18:12):
kind of um uh, we don't round uparound here, do we no?
No, oh no and no halves.
There's no halves.
It's if you can give it, get a,because if there's two of us,
then you can get a half in there.
But I have just opened it.
I love opening the thing I loveabout Booker's.
Speaker 3 (18:33):
Fresh pop on that court.
Here we go.
Speaker 1 (18:38):
Yeah, that was decent .
The thing I love about, oh God,this one's a good one.
I mean, you've opened Now, haveyou actually?
You said you hadn't tried ityet.
Have you tried it yet?
Speaker 3 (18:51):
All I did was take the seal off and I popped the
cork for just a couple ofseconds and then put it back on.
That was earlier today and it'sbeen sitting here ever since,
but this will actually be thefirst pour of it.
Speaker 1 (19:04):
All right, that's what's happening with mine into
my scotchy bourbon boys.
Glenn, let me know if you wanta couple.
All right, I won't overdo itthis time because I want to lay
this baby.
One of the great things about aglenn caring is that, in order
to coat the glass, you can layit on its side and it can roll
around and coat the end.
(19:27):
I love this bottle.
One of the things I love aboutBooker's is because Booker's
delivers on all fronts.
It is barrel strength and I, in2019 and 18, when I was finding
out about barrel strength uncut,unfiltered was something that I
always was looking.
I couldn't believe it.
It's what they did.
You know, you read about Bookerand you read about Jimmy
(19:49):
Russell and they didn't.
When it comes to rye whiskeysand barrel strength whiskeys,
there was a way different,completely different thought
process.
Where that was happening in2018, that is happening today,
in 2025.
One they didn't think peopleshould drink barrel strength
bourbon.
They thought they should proveit down to what their proof was,
(20:12):
and I mean that's crazy andeverything, but at the same time
, they're probably right.
All right, here we go now.
All right, here we go Now.
What I got to say, is it's likea spicy caramel chocolate.
Speaker 3 (20:37):
It's very, very spicy and lots of caramel and vanilla
.
Speaker 1 (20:44):
But I get that dark chocolate on the nose a little
bit.
Speaker 3 (20:51):
I'm not getting the chocolate.
Speaker 1 (20:52):
I get caramel and then like a Mexican spice, like
a really hot Mexican spice, andthen I get the chocolate, like
coffee beans, like a chocolate,oh, a chocolate-covered espresso
bean.
Speaker 3 (21:13):
I get like the espresso bean, but I'm not
getting the chocolate in there,maybe.
Speaker 1 (21:20):
Oh my God, it's so good, all right, let's see if I
tasted like it.
I mean, I tasted this and I waslike shit.
Oh my God, the legs on that areinsane.
(21:48):
It just sticks on the sideforever like it's glue.
Wow, that is interesting.
The one thing.
Oh, that must be palate shock.
(22:09):
Let me see.
Speaker 3 (22:16):
That is caramelly, as can be, and then it tastes like
a milk dug to.
I see spices are coming throughlike nutmeg and pepper Tastes
like a milk dug to me.
Speaker 1 (22:25):
The spices are coming through like nutmeg and pepper.
It tastes like a milk dug to me.
The heat of the hug is insane.
Speaker 3 (22:37):
Yeah.
Speaker 1 (22:38):
The hug is the.
Speaker 3 (22:41):
The body.
It's hitting the whole mouth,top sides, tongue.
Speaker 1 (22:48):
What's really weird is I'm getting almost no finish.
The finish is a hug.
I don't know what to thinkabout that, mm-mm.
Speaker 3 (23:11):
That caramel's carrying all the way through.
But I can take, I can tastethat that agave tequila on the
finish, on the back of my thattime now I'm getting a finish
that's, that's where I'm.
That's where I'm getting thattequila.
That is weird.
Speaker 1 (23:25):
It's almost like it isolates on where you're pushing
it.
Speaker 3 (23:34):
Yeah.
Yeah, you're right, becausewhere I'm letting it flow across
my tongue and all that and it'ssort of isolating on those buds
.
Wow, that's going of isolatingon those buds.
Speaker 1 (23:45):
Wow, that's going to be a hard one.
Speaker 3 (23:48):
That finish is lasting, though.
Speaker 1 (23:52):
My hug is lasting, the taste.
Speaker 3 (23:56):
That's one of the longest hugs that I think I've
had.
Speaker 1 (23:59):
I would agree with you.
The hug usually to me is notpart of the finish, but in this
one the hug is transferred tothe finish and I'm still warm
inside.
Let's see what it is.
It's 72 outside.
It's not cold enough outsideright now for this.
You know what I mean.
Speaker 3 (24:19):
Yeah, this is on one of those good snowy days when
it's cold enough to have alittle fire going.
This is a fireside sip righthere.
Speaker 1 (24:34):
And the nose is even better now.
I think that's one of the bestnoses.
Honestly, this plays withwhiskey.
It's not a bourbon, becauseit's finished in tequila, so
(24:54):
it's Kentucky straight finished,so it's no longer.
It's a whiskey Bourbon, butit's a whiskey and it's
complex-ish.
It is insanely complex, yeah.
Speaker 3 (25:10):
I'm going to rate it a four because of all this got
going on on the nose.
Speaker 1 (25:14):
That's all.
You're going to give it A fourthe whole thing.
Yeah, who said we're rating thenose first?
Speaker 3 (25:22):
That's the way we always do Nose body taste finish
.
That's the way we always doNose body taste finish.
That's the way I write it.
Look, that's the way I alwayswrite it down on the pad, so
don't be chaining it up on menow.
Speaker 1 (25:34):
This release tells the story of some particularly
well-traveled barrels.
A few years ago we celebrated abig milestone the 30th
anniversary of Booker's.
To mark the occasion, wereleased an extra special batch.
Then we sent those barrels downto our friends, the Camarinas
in Jalisco, mexico.
They used it.
(25:55):
We know that part about ElTesoro.
Now, exchanging barrels isn'tanything new.
There's a time-honored practiceof collaboration between
distilling families.
But here's where it gets reallyinteresting.
(26:17):
Those same barrels, richlyseasoned with agave, eventually
made their way back to us herein Claremont.
We hand-selected a batch ofbookers to finish in them
creating a bourbon finished intequila.
Barrels with a story of a uniqueflavor From Kentucky to Jalisco
and back again.
(26:37):
We raise a glass, cheers andsalute Color deep in our calm
nose Caramel, vanilla, touch ofagave, rich caramel, charred oak
with baking spice, complexnotes of agave and black pepper.
I created the reserves tocontinue the legacy of my
granddaddy Book or no, in manyways it's the same bookers you
(27:01):
know and love, always uncut andunfiltered.
But in other ways the reservesis something new, inspired by my
granddaddy's boundlesscuriosity and relentless pursuit
of flavor.
You see, he was never notexploring, needed to get to the
bottom of.
He'd come home eager to sharethe fruits of his tinkering with
(27:38):
friends and family, not justfor us to enjoy, but to see if
his experiments had paid off orget inspiration for what he
could try next time.
Needless to say, we were allmore than happy to be his guinea
pigs.
He creatively showed me howmuch more is possible with the
whiskey we all know and love.
(27:58):
I'm proud to carry his spiritforward and hope each release
gives you a new appreciation offlavor, just as Booker's
intended.
Long live Booker's.
That's Freddie Ngo.
Bean Family Generation MasterDistiller Freddie Ngo.
So Freddie is the one doing thereserves, obviously right, yes,
(28:18):
so I mean this is… let's raisea glass to Freddie Ngo.
Yes, freddie, you get to do thisand then at one point you're
going to get to do the Booker'salso.
But honestly, this is somethingspecial and I love the fact
that I'm getting to tastetequila-finished Booker's.
(28:42):
I'm all in on it, right.
Speaker 3 (28:46):
I am too.
Speaker 1 (28:47):
So I'm going to do.
Speaker 3 (28:49):
It's not overpowering .
I've tasted severaltequila-finished whiskeys in the
last couple of years and thisone is by far the best.
It's amazing, Okay.
Speaker 1 (29:08):
So what do you give the news?
Oh my god, I'm picking up rightnow, after just sitting in
there, I pick up all thiscaramel, then I'm picking up
this little bit of, I call itlike, um, it's more like, uh,
how, like a red hot kind ofspice, but then I pick up a
little bit of that.
I'm not picking up the, the,what you call it, as much as I
(29:29):
was before the, the, but the,the espresso chocolate, but it's
more like a milk dud.
Now, oh my god, I'm gonna givethis nose a four.
So you give this nose a four.
So you give the nose a four.
I'm giving the nose.
Did you hear that?
(29:50):
Absolutely, and I'm giving it afour.
Speaker 3 (29:57):
With a.
I wrote it down too soon.
You fooled me there, oh yeah.
James Morgan says he hears itgood, I should have known that
that ba-dum-bop was coming.
Speaker 1 (30:15):
Yeah, the nose is quite spectacular to me.
Honestly, I think it's one ofthe best noses I've ever
encountered.
This is a perfect nose for me.
Honestly, I think it's one ofthe best noses I've ever
encountered.
It is.
This is a perfect nose for me.
I'm not kidding, I get thesting of the tequila agave, but
I think the agave is making itsweeter.
I think so too.
(30:35):
Oh there, now it's back tohaving a little, but, oh my God,
all right, so I got to go on.
I don't on.
Speaker 3 (30:43):
I'm going to keep nosing it or keep tasting it.
It's that good, because eachtime you're picking up something
more, as it's sitting here, Ithink by far.
Speaker 1 (30:56):
It's the easiest Booker's yet At 120, it doesn't
drink 120.
You can do whatever you wantwith this, to try it like to get
the body out of it, but I willsay I'm going to go.
Speaker 3 (31:11):
Now, after that sip right there, it has that
traditional Booker's flavor.
It's in there Right up front.
You can tell that.
Speaker 1 (31:22):
On the taste?
It definitely.
They didn't lose bookers.
You know what I?
Speaker 3 (31:25):
mean no, they did not lose it, they've just enhanced
it.
Speaker 1 (31:32):
All right, I'm going to say on the body.
So there's a couple otherbookers that have a bigger body
than this.
Speaker 3 (31:44):
Yeah, so there's a couple other Booker's that have
a bigger body than this.
Yeah, greg said marketingpeople said people don't want to
drink barrel strength Bookerbourbon.
Speaker 1 (31:53):
But Booker and Jimmy both love it.
Oh, I know Jimmy and Bookerboth loved it, but they still
were thinking the average personwould use it and they would
proof it down or put it inmixers or do whatever they
wanted.
They wanted to give themcomplete control, because I know
they didn't think that all thewomen would love high proof like
(32:16):
they do.
Speaker 3 (32:18):
Yeah, so, so, and, and greg, greg said he he needs
to get up to uh visit a mean atuh his uh new facility which is
his old stomping ground.
Speaker 1 (32:31):
yeah, yes he knows that plan inside and out all
right.
So guess what?
I lost the hammer.
All right, I got the hammer.
All right.
So on the body, like said itdoesn't quite.
Booker's always has that big.
This one's a little bit easierto drink and you can swish it
all around your mouth.
Although you can taste iteverywhere, it still it kind of
(32:56):
tastes, as you put it.
It tastes where it swishlesaround as you do it.
You can taste it on your cheek,but then it goes to your tongue
, whereas a Booker's, a lot oftime it just tastes everywhere.
So I'm going to give the body,on this, a three.
Speaker 3 (33:15):
I have to disagree a little bit.
You can disagree all you want.
Yeah, I think it's got anexcellent body too.
It's really thick in the glass.
Yeah, great legs, the body ofit.
Just I mean it just hits allthe right places in the mouth,
the top the roof, the sides ofmy tongue.
Speaker 1 (33:33):
It hits those, but I find it hits it.
It's got nice viscosity I agreeit hits them, but not all at
once.
Curiosity I, I agree it hitsthem, but not all at once, like
if it, like those big bookerbodies are just like you.
It hits all of it, but I cantaste it and it hits on my left
cheek and then it goes to theroof of my mouth, then it hits
(33:54):
on my right cheek and then it'son the thing.
It's not hitting it all.
It's not that, to me it justdoesn't go.
Boom for a four, that's all I'msaying.
But that's not a bad thing,it's.
I gave it a three.
What you giving it?
You're gonna give it a four.
I know no halves no, I'm gonna.
Speaker 3 (34:16):
I'm gonna give it a four because I like the body on
it and like say I think, thinkthat body is just right up there
.
Speaker 1 (34:26):
I gave it a three so you could catch up to me.
Speaker 3 (34:31):
And that's exactly what happened.
We are now tied.
Speaker 1 (34:37):
All right, you go taste.
Speaker 3 (34:40):
The taste on this is fantastic.
I'm getting the caramels, I'mgetting the bacon spices, the
nutmeg, the peppers.
I'm tasting a little bit ofthat tequila agave vanilla.
Vanilla is coming through on itand very little ethanol
(35:07):
whatsoever is coming through.
Speaker 1 (35:08):
This would be my favorite fireside bourbon of all
time.
Yeah, I don't even.
I don't think this would gopair well with a cigar, because
I think the cigar would takeaway all the flavors that it has
, or the spiciness.
(35:28):
This is not a cigar blend.
Yeah, they did tequila, notAmbarano, but I think that would
be cool if they did an Ambarano.
Finished Booker's.
Oh, there you go.
There I go.
Cigar blend Booker's.
I'm a marketing genius.
I never see that day.
Ct hopes he doesn't see thatday.
(35:51):
I'm a true bookers fan no no,the reserves has gone off the
rails.
It is.
Speaker 3 (35:58):
It is a new train I'm I'm, since I'm going first'm
going to rate this a five.
It's a good thing.
I like it in the flavor ofwhiskey.
I'm going to do a faux pas, afaux pas, a faux pas, a faux pas
(36:26):
, hmm.
Speaker 1 (36:35):
Hmm.
Speaker 3 (36:39):
That tequila is really now going on the finish.
Speaker 1 (36:46):
It makes me want to search out a bottle of that
tequila now, just to see whatthat tequila tastes like.
Speaker 3 (36:50):
I don't hate tequila as much as I hate vodka, but
sure I'd like to find a bottlethat was finished in these
barrels.
Speaker 1 (36:55):
So you said you'd give it a five.
Speaker 3 (36:57):
Yeah.
Speaker 1 (37:00):
I'm giving it.
I will give it a five too andan extra.
But five too and an extra, butup up.
You can't do that.
I'm already giving up on that.
I'm tiny, I can do whatever Iwant.
This is my freaking podcast.
Oh my gosh, I gave it a six.
(37:21):
Did you give it a six for real?
Are you kidding?
It's for real.
Mark it down.
Everybody Mark it down.
I marked it down.
You know what?
Are you going to argue with me?
Are you just going to?
Actually, I marked it up.
Speaker 3 (37:39):
I wrote a five, and so I had to mark it up to a six.
I will let you go back andchange your score if you want.
I wrote a five, and so I had tomark it up to a six.
Speaker 1 (37:44):
I will let you go back and change your score if
you want, oh.
Speaker 3 (37:48):
I don't want to change it, okay, so hey, I was
always told never look back, Ialways look forward.
Speaker 1 (38:02):
Well, you look forward in a straight line.
Now I knew there was going tobe a difference.
You started talking aboutlooking, not me.
Speaker 3 (38:11):
I'm having a blast tonight, seriously, super Nash,
thank you you know I alwaysenjoy doing bookers with you,
like I say, because that waswhat brought us together as
brothers.
We're more than just friends,we're family, we're brothers.
And then, like I say, justbeing right along with you for
(38:33):
the podcast ever since thebeginning has just been a
positive pleasure.
Speaker 1 (38:41):
I just remember the last time I pulled out the extra
ba-dup-dup.
It was a scandal.
Speaker 3 (38:52):
What a big controversy that was, and it was
a couple of Christmases ago.
I remember it too.
Yeah, me too, me too.
Speaker 1 (39:03):
So anyways.
So now I get to go on thefinish you get to go on the
finish and you are not doing athird, but I'm up.
No, this isn't a, so you couldgive it five.
And now what's really weird isthe finish is finishing and I
(39:32):
still am.
Just I would give the finish.
Based off of now, I would giveit a three out of five.
And the reason why is now Ipick up a little bit more of the
tequila bitterness at thispoint, but the hug just never
stops.
I'm not getting the bitternessthat sweetness to me is airing
(39:55):
all the way I pick up thatjalapeno pepper-ish red jalapeno
peppers in tomato sauce, redhot or whatever those, I get
that spice.
And then now, in this last timethat I've been doing it, the
tequila and a lot of the tequilafinishes that I've had finished
(40:20):
this way.
And I started picking up.
Initially when I first did it Iwas like finish blind.
I mean the first part, thefirst sip I took, there was no
finish to me.
Second one I started picking upa little bit of finish, a
little bit of the pepper, aspice, and then I started
picking up some of the caramelsin the finish and now that
(40:41):
sweetness and the caramels inthe finish, and now that
sweetness in the caramels,Sweetness, sweetness.
Speaker 3 (40:49):
And the finish to me, like I say, is still long last,
and that hug is still.
Speaker 1 (40:53):
Well, the hug is insane.
So that's going to take thethree to a four.
So I'm going to give the finisha four.
Speaker 3 (41:00):
Yeah, I'm going to have to agree with you.
I I'm gonna have to go with apoor on punitive because it's
not quite a five.
I'm just getting all theflavors they're coming across it
reminds me of a scotch finish.
Speaker 1 (41:21):
It really does.
It's a scotchy finish.
It's just a little bit of it'snot smokiness, but there's a
char.
And then there's like those.
Speaker 3 (41:31):
Almost like a maltiness, a sweet maltiness
Right.
Speaker 1 (41:36):
So that is.
Hey Roxy, she's just, she'scoming down, I should, you
should come.
You don't got to go on.
Oh, you're on the phone, okay,if you want to.
Speaker 3 (41:51):
If you want to taste.
The final score is I have 17,and you give it an 18.
So it scored a.
What did you give it an 18.
Speaker 1 (42:00):
So it scored a six.
What did you give it?
The finish was a four.
Speaker 3 (42:04):
Yeah.
I gave wait, you gave it five,three, six, four, that's 18.
Speaker 1 (42:15):
What did I give?
A three, the body, the body.
You're right, three out of four.
And then I gave it a yeah, five, three, six, four 18.
Speaker 3 (42:30):
I gave it four, four, five, four, for a total of 17.
Speaker 1 (42:36):
17.5 on this Booker's reserve.
It deserves it, honestly,absolutely.5 on this Booker's
Reserve.
It deserves it, honestly,absolutely.
I agree.
So we've got the other Booker's.
Which is not a finished 2024was not a finished bourbon.
Speaker 3 (42:55):
No, and I was sipping on that before I actually had
this.
I cleansed my palate before westarted tasting this one, oh my
god.
And I'm glad because, like Isay, I love the flavors in this
so let me quick get up thewhiskey advocate article um they
(43:17):
say Walker was saying thatBakers and Bakers 13 are cigar
bourbons for Bean from the Beanfamily.
Speaker 1 (43:26):
Well, roxy probably would completely disagree,
considering her love of Bakers,and never would smoke a cigar.
Yeah, well, that's just betweenus cigar smokers, right so they
said in whiskey advocate thatfreddie land's the plainly
perfect.
The eight year, 10 month and 12day product is really fun and
(43:50):
drinks below it's 61.65, proofwhich we agreed there's a
mineral, earthy note that popsup early on the nose owing to
the tequila finish that movesdirectly in the typical aged
bourbon aromas of caramel,vanilla and brown sugar, plus a
discernible trademark beam noteof toasted nuts.
(44:12):
Some call that hazelnut.
I think it's more peanut On thepalate.
The agave brings peanut oh,okay, all right on on the palate
.
The agave brings a brightness tothe pour.
That works nicely.
A little zing in there before abig roundness of the bourbon
(44:35):
which grows to a nice, warming,lingering finish.
There's a bit of drying cloveand spice on the finish, as was
present in the Booker's theReserve 2024, but the agave
shows up in the end here tosoften it a touch.
Working best is the marriageand balance between the finish
(44:58):
and the bourbon itself.
The tequila brings lightsweetness.
The agave's president is subtle, never shouting too loudly.
It may be a departure forBooker's, but this is the
direction Freddie's taking thebrand.
Buckle up and enjoy the ride.
He's not taking the Bookerbrand, he's taking the Booker
Reserve brand because that's hisand he's basically putting his
(45:23):
own stamp on it.
He's going to keep Booker'sgoing, because why would you not
, although they are producing alot more Booker's?
Because that second batch isstill, which is by the pond.
Speaker 3 (45:37):
That's what I want to also make note of.
If you notice, the reservesbrought back the brown wax
because in some of the earliestbatches of bookers used to have
brown wax instead of thetraditional black wax.
So I like the fact that he, youknow, by changing the reserve,
(45:59):
you know making the reserves hisand he's bringing back the
brown wax.
Like I say, he's making thisbrown brand name his own and his
own staple and I'm sure, like Isay, in years, many years down
the road and a lot of batchesdown the road, he will be well
(46:20):
remembered for these.
I will say honestly I am what hewas a little boat too, yeah.
Speaker 1 (46:33):
And we basically were able to get this through
Kentucky Bourbon Festival.
We were lucky, I will say, jimBeam, as far as the festival
goes, that first Friday therewas a lot of frustration of the
bottle collectors, of peoplestanding in line for a long time
(46:54):
and getting nothing.
We heard it over and over andover.
We heard it over and over andover.
But on Saturday morning whenJim Beam, they basically came
through, they had their.
If you look in my, I believe,if you look in the back, you can
see the bowling pin.
(47:14):
They had the bowling pin I havemine right uh, there, I see your
bowling pin, yeah, and you cansee mine, right, yep, the
bowling pin.
And they had the bookersreserve.
They had the harding, all threeharding creeks, and they had
knob creek 21.
Now I have knob creek 18 and 21on my shelf now not opened.
(47:39):
Now, we will be fixing that, uh, in the coming weeks, because
knobs I gotta get some, I gottaget a couple samples to knobs
and, uh, you know, shout out tohim.
He is starting to help with thesocial media.
I'm to be basically turningTikTok over to him.
So that's going to be cool, butI will tell you, I will say
(48:07):
that, the directions of Booker's.
I'm excited to have thereserves come out and, like I
was saying with Jim Beam, Ithink that that morning is when
everybody all of a suddenrealized that there's so many
people there.
It's not just dependent on whatyou get from Heaven Hill and
(48:29):
Heaven Hill, you know everybody,as the festival went on the
first day, you know you had theVIPs all getting their bottles
and you had the president VIPsgetting their, their bottle of
the festival and a lot of peopleweren't able to get it, but
they got their bottles.
And then the next day, the vipsthat didn't get it and then
everybody else were getting.
(48:50):
So there was enough there,honestly for everybody, right,
would you not say?
Speaker 3 (48:55):
and in the end, on the bus tour I think I was at-
not only that, but I mean oh mygosh, so many people were
leaving out these craftdistilleries they were bringing
the heat.
Speaker 1 (49:12):
They, oh, the craft distilleries, you're right,
you're right, I, what Augustadid, what, what Dark Arts did?
I mean that buff, that buff,turkey, I mean it's like he's,
but Macaulay sold 10 fullbarrels of turkey at the
festival.
He owned that festival.
(49:33):
And then you're talking aboutwhat, you know, town Branch,
they, they did a fantastic job.
And then Whiskey Thief.
You know, when you got in there, larrican, I mean it was
basically extravaganza OldLouisville with you know, amin,
they were just, it wasEverything that a dean did.
(49:55):
Yeah, once everybody discoveredwhat was happening at, I mean,
my favorite video is we walk upto Matt Groves from Augusta and
he's like somebody just bought a17 year, which is a $499 bottle
, and they opened it.
And so there's Alex Castle,right, alex Castle and Matt
(50:23):
Groves, and they've got Augusta17 in their glasses.
I mean, there's just so manythings that happen at the
festival, but, like I said, jimBeam, on that Saturday I got the
17-year bottles, I got thethird, you got two.
Yeah, I got the 13 year and the17 I got the 13 and the 10
(50:44):
because we tasted the 10 on thepodcast, oh yeah, and I and, and
honestly, the 10, in my opinion, the caramel on that 10 year, I
just was, I just was in overthe 13.
I thought the 13 was good, butthe 10 was just like my jam and
(51:04):
sometimes it's just that's whatit is right.
Speaker 3 (51:07):
How about when me and CT had the same idea?
You know, when we had MattGroves on from Augusta
Distillery when we did thepodcast that he mentioned that
you know he was so busy workingat, you know, at the booth
during the festival that hewould love to have been able to
get out and get in those linesand get some of those bottles,
(51:29):
especially, like you know, theeight year Jim Beam bowling pin
right.
Oh yeah, because you rememberlike I think his dad had one, an
original bowling pin right.
Yep, so then I went to Jim Beamand picked up one and then we
presented it to Matt live.
Speaker 1 (51:48):
I mean, Super Nash, you have done so much for the
podcast and so much for people.
It's just like your generosity.
It's just like your generosity.
It's just like same thing ofgetting Randy Prassy a bottle of
Weller Full Proof on hisbirthday.
And those are the kind ofthings that Super Nash does for
(52:09):
the scotch.
Speaker 3 (52:15):
Or giving him the Jim Beam decanter from my dad's
collection of the Kentucky DerbyFestival that he opened up with
all the associates andpresidents and all up there at
the 50th running of the KentuckyDerby.
Yeah.
So I mean, that's just that'swhat bourbon is.
That's what it is, it's like oh,the old bottles, the new
bottles, the bottles that youacquire and it's sharing with
(52:37):
people hearing that's, that'swhat makes me happy and makes me
feel good and and uh, helps meto enjoy the bourbon and whiskey
that I get and and the timesthat I get to spend with these
people, uh, it, just it's.
It's all real good and just uh,always a special time for me
all right, real quick, we'regoing to end this audio podcast.
Speaker 1 (53:01):
Everybody on YouTube and Facebook hold on, because we
will end the audio at thispoint.
But YouTube and Facebook youcan watch, because we'll pull on
a couple more and do our normalroundtable afterwards and talk.
(53:23):
But 17.5 for the Old LouisvilleWhiskey Company's barrel bottle
breakdown of Booker's theReserve 2025.
And that is a fantastic score.
Absolutely All right, everybody.
A fantastic score.
Absolutely All right, everybody.
We're going to sign out here.
(53:44):
Rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys, including Glen Cairns and
t-shirts.
Check it out.
Either order off the website orcall or just Facebook message
me or YouTube message me or meor Super Nash and we will get
that to you.
Remember, absolutely YouTube,facebook, instagram and X, and
(54:11):
then also on Apple, spotify andiHeart.
And remember Good bourbonequals Good friends and good
times.
Remember drink responsibly anddon't drink and drive.
And go out and live your lifeuncut and unfiltered.
(54:33):
And I got it right here.
There it is.
Let's see there it is.
Let's see there it is.
Speaker 2 (54:47):
Nope, we'll start it right there, that's it.
Speaker 4 (54:49):
Yeah, let's turn it up.
We love to spend time with ourcrew.
Listen along and find out howthat can be you spending time
with the boys.
You don't want to miss us.
It's just twice a week, whetherit's ohio, kentucky, newark or
(55:10):
south carolina too listen along.
Let's have a good time.
We make sure to leave the badtime behind.
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
(55:31):
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar where it'll be right
back.
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 Loop, 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.
We'll be every brew and we'retalking songs, but we're telling
the truth.
Yeah, we're the Scotchie Birdand the Boys Raising the hail
and making some noise.
Yeah, we're the Scotchie Birdand the Boys.
We're here to have fun and wehope you enjoy.
(01:49):
We're here to have fun, yeah,yeah.
Speaker 1 (02:05):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys and Tinyhere with I'm just trying to get
you up Super Nash.
Super Nash is here and we aregoing to do tonight.
Just know everybody that we aregoing to do our Bookers thing.
(02:27):
We have been doing Bookerspretty Bookers as we always talk
about.
We got together because ofBookers and Bookers has been.
It's been our thing.
It doesn't matter, we both loveit and there hasn't been, I
mean, I think there's just beenone mediocre batch out of what
(02:48):
since, since we started,everything we taste, plus this
year fantastic yeah this year atthe christmas party I'm
thinking that we open up thatold bookers that you gave me for
Christmas the one year, twoyears ago
it's still sitting there.
Um, I, I put it, I wet the cork, but I know your cork opening
(03:11):
skills will work no matter what,because you really got those
skills.
Uh, that's one thing that thatwe, that we came up with.
You know what I mean?
It's just oh, are we good?
I'm having a oh, that's crazy.
What happened on?
I'm just noticing are we off ofFacebook?
(03:33):
We should just check real quick.
Speaker 3 (03:36):
It was in, but now it's caught back up.
Speaker 1 (03:38):
Okay, so there we go.
So we're caught back up andyou're back up, and I just saw,
I thought that you know Okay, soanyways, my wife's up there on
the phone probably watching somestuff, you know, not thinking
about the Internet right now,but there you go.
So it looks like it's caught up.
But so I'm either on the TV orthe Internet.
(04:00):
What did you say?
I said I'm either on the TV orthe Internet, or my computer
what'd you say?
all right, roxy.
Okay, we're getting some roxyupstairs.
(04:20):
I think this is you know.
That should be a segment.
We're getting feedback fromupstairs.
We should have upstairs Roxy'sfeedback as a segment once a
month.
Speaker 2 (04:31):
I'm going on YouTube and watching videos.
Speaker 1 (04:38):
All right.
We got Laura on Laura onYouTube, who said hi.
Then we got Braxton Sports andDuffy Edits says what's up, my
dude?
All right, so they're on.
And then we got a lot of.
Speaker 3 (04:54):
She's watching in the bedroom, yeah.
Speaker 1 (04:55):
Then we got John Ritt Walker, we got Randy Ford,
randy Pressey, we've got Steven,my friend, steve Pitzer, you
know.
Jamie Jacobs is on.
We've got a lot of peoplewatching tonight.
We're happy.
So, all right, we're going todo bookers.
But let me do the stuff realquick, all right.
(05:16):
So rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We are going to be making apush.
I mean, this crystal Glencairnglass is the ultimate tasting
glass and you can have yourScotchie Bourbon Boys regular.
I'm not the crystal, but theregular Glencairn glass.
(05:40):
We sell those on the website orcontact me and I will ship it
directly, no problem.
But these are a must for anywhiskey drinker.
Whether you're drinking scotchIrish whiskey, when you taste
these this tulip shape with thisbase and how it works and how
you can coat the glass andeverything, it's a must for
(06:02):
every whiskey drinker.
Uh, it's great, it makes agreat gift, you guys.
Uh, we've got them in stock anduh, you know, right now contact
me for that.
Uh, for for the crystal glenkarens, we plus, we have scotchy
bourbon boys t-shirts althoughwe are, we are out of excels,
(06:24):
but everything else we have.
I going to have to think aboutwhat we're going to do for
t-shirts orders in the future,but they've been doing all right
and moving.
And the Crystal Glencairn I'vegot the Crystal Glencairns and
I've got Crystal Decanters thistime.
So the club this year is goingto have a couple different
(06:45):
stages and we just finished ourMaker's Mark pick when we were
in Kentucky and the Maker's Markprivate selection, which was a
very unique private selectionthat we will be, and I tasted it
again.
It it's right here.
(07:06):
This is it I got to.
I got to taste it.
It's right here.
It smells so good, it tastes sogood now and I can't wait to
get that.
And then, um, so you know, checkout the website for all the
things Scotchy Bourbon Boys.
Remember, we're on Facebook,instagram, youtube and X, and it
looks like that we will be onTikTok real soon.
(07:32):
Tiktok's coming, folks.
If it's going to sell and itcomes to a US company, we will
be on TikTok.
Tiktok is huge for whiskey,there's no doubt it is five
times bigger than anything, butI've always stuck by.
You know I didn't want tosupport some of the stuff that
was going on as a Chinesecompany, so, but we will be on
(07:54):
TikTok soon and then also onApple, iheart, spotify and
anywhere else that you listen toa podcast.
Just check us out there.
But no matter if you listen oryou watch us, make sure that you
leave good feedback.
Go and leave good feedback andthen also subscribe.
(08:15):
You can take it one stepfurther on YouTube.
Not only just subscribe, butyou can join us, and there are
little benefits that you can getby becoming a member on YouTube
.
So check that out, you know,and you know we'll go from there
.
Just want to put this out thereis.
Speaker 3 (08:37):
We can't do this without y'all and leaving good
feedback.
Right now, we're in top 10whiskey podcasts, top 20 bourbon
podcasts and top 50 distillerspodcasts in the world.
Right now, help us get thoseratings on up there.
Just tell your friends about it, tell your family about it and
get them to watch, like andlisten and leave some good
(09:00):
feedback for us.
Help us get those ratings upthere.
Yeah, and it's you check out,leave some good feedback for us.
Speaker 1 (09:05):
Help us get those ratings up there.
Yeah, and you check out Greg'scomment.
It's pretty good because heloved being with Booker and
everything and with Elmer andeverybody and he's got so many
stories of Jimmy Russell, elmer,t Lee, but Booker is right up
(09:26):
there and I really believe thatFred and now Freddie going
forward, have really honoredtheir father and grandfather as
you go forward.
So with the whiskey, I mean Ilove the whiskey and we are
doing the reserves, the 2025reserves, doing the reserves,
(09:49):
the 2025 reserves.
Anyways, let's see, give me it,we got Sir Country.
Speaker 3 (09:54):
Produce.
Yeah, greg was saying that heattended an industry event which
was a barbecue in Booker'sbackyard in the early 2000s and
he was sitting next to Booker inthe backyard next to a
smokehouse and he told Bookerthat he had bottles signed by
(10:15):
Parker, elmer, jimmy and others,but didn't have a bottle signed
by him.
He helped and then so Bookerhollered at Fred and told him to
bring a signed bottle of hisBooker's.
So Greg told him.
He said, ah, don't worry, I'llget a bottle of bottle later.
Unfortunately, booker passedaway shortly thereafter and he
(10:43):
was a dear friend of Greg's andan industry icon and a true
brother of Jimmy Russell andElmer T Lee.
So he was, as Greg said, he wasabsolutely one of the goats.
Speaker 1 (10:49):
Yeah, and I agree, booker's.
When it comes to Booker, youknow the story in my painting.
You know whatever Booker's inmy painting, along with Fred and
Freddie, you know?
And then I did.
Actually, I enjoyed painting.
What is it?
What's her name?
Mila Kunis.
(11:11):
Mila Kunis, yes, I did enjoypainting her and at the I'm
going to do the painting rightnow.
Yeah, and then the name stilldidn't come to me, but Mila
Kunis was doingis was part ofthe Jim Beam.
She was a brand ambassador anddoing all the commercials for
Jim Beam, for Jim Beam Black, ifyou remember.
She had that look, that smokylook, and everything.
(11:33):
Those were fantasticcommercials.
But so I have my bottle ofBooker's Reserves 2025.
I also have the 2024.
But if you're going to comparethe two, it's no comparison.
So, knowing that what this is Imean, this is unlike any other
(11:54):
bookers before.
What it came down to?
I got my little card andeverything, but there's nothing
on the internet.
But I did find Whiskey Advocate.
They came up with something, soI can, at one point, I'll share
the screen for Whiskey Advocate.
You know they did an articleabout what it was, but Booker's,
(12:18):
in 2018, released their 30thanniversary batch at 62.9.
And they took those barrels andthey sent them to Jalisco,
mexico, for the Camarena familyto use to age special Tesoro
(12:44):
tequila for an 85th anniversaryedition release.
So when those were released in2022, those same barrels
boomerang back up to Claremontheavily imbued with agave,
primed for one more aging, primefor one more aging.
No, whipped up a batch ofBooker's and parked it in those
(13:08):
now El Tesoro season barrels fortwo to three months, making
Booker's the reserve 2025.
It's the first time thatBooker's has ever had a finish
and the first tequila finish forany product in the Beam
portfolio.
(13:32):
Now, I am excited about this.
I mean for one.
The details on this is you getthe normal one.
It was eight years, 10 monthsand 11 days.
It is 123.3 proof, 62.65 ABV.
(13:55):
Now, in my opinion on this now,initially, the reserve in 2024,
if you remember, this one was aneight-year, two-month, 12 days
and, if I'm not mistaken,freddie was the one that came up
with the idea for the reservesto take older bookers and make
(14:23):
an older-aged.
You know, mix them, the onesthat went past and mix them
together and the youngest iseight.
When they say bookers is, theyoungest is eight.
Now they have the agingstatements of this reserves and
it is that's tasting note,master distiller notes.
(14:44):
Is that's tasting note, masterdistiller notes?
Yeah, this one doesn't do thenormal.
Um, what would you say thenormal?
What warehouse, where it wasand whatever.
Right, it's basically 30thanniversary.
They mixed up a batch that theydidn't tell us what the batch
was, because once they got thatbatch mixed up, they stuck it in
(15:06):
those tequila barrels for twoto three months and then made
this batch right.
Yep, now we are going to do ourOld Louisville barrel bottle
breakdown of Booker's theReserves 2025.
I'll pull it out.
The Reserves 2025.
I'll pull it out Now.
Old Louisville is in Louisville, kentucky.
(15:33):
I mean, he is you got to meethim.
Fantastic guy.
He understands and loveswhiskey.
He's his.
His roots were he was an ownerof a liquor, of a couple liquor
stores, and he was buyingbarrels and at one point, the
(15:54):
barrel collection got too bigand he had to figure out what to
do.
Well, he basically went to awarehouse, put the barrels in
the warehouse and started abrand, and he's got so many
different cool things in there,right?
Speaker 3 (16:09):
Absolutely, I mean, and he didn't release anything
younger than seven years.
Speaker 1 (16:16):
Yeah, right, nothing.
Speaker 3 (16:17):
Yep Seven years old or older.
Speaker 1 (16:20):
And he's been releasing.
Now he's been around.
So some of this stuff hemight've got at seven, eight
years old, but now it's 17 yearsold and he's been around.
So some of the stuff he mighthave got at 7, 8 years old, but
now it's 17 years old and he'sreleased his 17,.
Yeah, yeah, yeah.
So awesome stuff there.
You've got to check out the oldLouisville Whiskey Company
there in Louisville and if youstop by and see Amin, make sure
you tell him you heard about himon the Scotchy Bourbon Boys.
(16:42):
I'd like to see how that worksbecause we pushed this.
You heard about him on theScotchy Bourbon Boys.
I'd like to see how that worksbecause we pushed this.
Amin's a great person, justlike all of our other sponsors,
which we'll go through slowly aswe go through the night.
But this one is the OldLouisville Barrel Bottle
Breakdown.
Let's see, I got to pull up soI can see what's going on.
Yep, there we go.
(17:04):
Uh, and the old louisvillebarrel bottle breakdown is our
scale.
I'm not going to give this oneto you super nash, because
whenever I do that, you're justkind of like uh, so the scale is
based off of nose, taste, bodyand finish.
Uh, we could give up to fiveknocks on the barrels for the
taste and the finish, and wecould give up to five knocks on
(17:25):
the barrels for the taste andthe finish, and we can give up
to four knocks on the barrel forthe body and the nose.
But if you like something andyou think it's exceptional, you
can give a butt up.
So that's up to either six orfive.
So that is our rating scale.
Um, I actually have potentiallycould be a 19 out of 18.
(17:50):
Yeah, that's the perfect bottle.
I think we've had one or two ofthose.
We've had 18s a little bit more18 out of 18s, but a 19 out of
18 is a little bit score to 19and it's hard to score if you
have two people, because to getwe both have to give it a 19.
I could give it an 18 because itwould only be 18 5, so that's
(18:12):
kind of um uh, we don't round uparound here, do we no?
No, oh no and no halves.
There's no halves.
It's if you can give it, get a,because if there's two of us,
then you can get a half in there.
But I have just opened it.
I love opening the thing I loveabout Booker's.
Speaker 3 (18:33):
Fresh pop on that court.
Here we go.
Speaker 1 (18:38):
Yeah, that was decent .
The thing I love about, oh God,this one's a good one.
I mean, you've opened Now, haveyou actually?
You said you hadn't tried ityet.
Have you tried it yet?
Speaker 3 (18:51):
All I did was take the seal off and I popped the
cork for just a couple ofseconds and then put it back on.
That was earlier today and it'sbeen sitting here ever since,
but this will actually be thefirst pour of it.
Speaker 1 (19:04):
All right, that's what's happening with mine into
my scotchy bourbon boys.
Glenn, let me know if you wanta couple.
All right, I won't overdo itthis time because I want to lay
this baby.
One of the great things about aglenn caring is that, in order
to coat the glass, you can layit on its side and it can roll
around and coat the end.
(19:27):
I love this bottle.
One of the things I love aboutBooker's is because Booker's
delivers on all fronts.
It is barrel strength and I, in2019 and 18, when I was finding
out about barrel strength uncut,unfiltered was something that I
always was looking.
I couldn't believe it.
It's what they did.
You know, you read about Bookerand you read about Jimmy
(19:49):
Russell and they didn't.
When it comes to rye whiskeysand barrel strength whiskeys,
there was a way different,completely different thought
process.
Where that was happening in2018, that is happening today,
in 2025.
One they didn't think peopleshould drink barrel strength
bourbon.
They thought they should proveit down to what their proof was,
(20:12):
and I mean that's crazy andeverything, but at the same time
, they're probably right.
All right, here we go now.
All right, here we go Now.
What I got to say, is it's likea spicy caramel chocolate.
Speaker 3 (20:37):
It's very, very spicy and lots of caramel and vanilla
.
Speaker 1 (20:44):
But I get that dark chocolate on the nose a little
bit.
Speaker 3 (20:51):
I'm not getting the chocolate.
Speaker 1 (20:52):
I get caramel and then like a Mexican spice, like
a really hot Mexican spice, andthen I get the chocolate, like
coffee beans, like a chocolate,oh, a chocolate-covered espresso
bean.
Speaker 3 (21:13):
I get like the espresso bean, but I'm not
getting the chocolate in there,maybe.
Speaker 1 (21:20):
Oh my God, it's so good, all right, let's see if I
tasted like it.
I mean, I tasted this and I waslike shit.
Oh my God, the legs on that areinsane.
(21:48):
It just sticks on the sideforever like it's glue.
Wow, that is interesting.
The one thing.
Oh, that must be palate shock.
(22:09):
Let me see.
Speaker 3 (22:16):
That is caramelly, as can be, and then it tastes like
a milk dug to.
I see spices are coming throughlike nutmeg and pepper Tastes
like a milk dug to me.
Speaker 1 (22:25):
The spices are coming through like nutmeg and pepper.
It tastes like a milk dug to me.
The heat of the hug is insane.
Speaker 3 (22:37):
Yeah.
Speaker 1 (22:38):
The hug is the.
Speaker 3 (22:41):
The body.
It's hitting the whole mouth,top sides, tongue.
Speaker 1 (22:48):
What's really weird is I'm getting almost no finish.
The finish is a hug.
I don't know what to thinkabout that, mm-mm.
Speaker 3 (23:11):
That caramel's carrying all the way through.
But I can take, I can tastethat that agave tequila on the
finish, on the back of my thattime now I'm getting a finish
that's, that's where I'm.
That's where I'm getting thattequila.
That is weird.
Speaker 1 (23:25):
It's almost like it isolates on where you're pushing
it.
Speaker 3 (23:34):
Yeah.
Yeah, you're right, becausewhere I'm letting it flow across
my tongue and all that and it'ssort of isolating on those buds
.
Wow, that's going of isolatingon those buds.
Speaker 1 (23:45):
Wow, that's going to be a hard one.
Speaker 3 (23:48):
That finish is lasting, though.
Speaker 1 (23:52):
My hug is lasting, the taste.
Speaker 3 (23:56):
That's one of the longest hugs that I think I've
had.
Speaker 1 (23:59):
I would agree with you.
The hug usually to me is notpart of the finish, but in this
one the hug is transferred tothe finish and I'm still warm
inside.
Let's see what it is.
It's 72 outside.
It's not cold enough outsideright now for this.
You know what I mean.
Speaker 3 (24:19):
Yeah, this is on one of those good snowy days when
it's cold enough to have alittle fire going.
This is a fireside sip righthere.
Speaker 1 (24:34):
And the nose is even better now.
I think that's one of the bestnoses.
Honestly, this plays withwhiskey.
It's not a bourbon, becauseit's finished in tequila, so
(24:54):
it's Kentucky straight finished,so it's no longer.
It's a whiskey Bourbon, butit's a whiskey and it's
complex-ish.
It is insanely complex, yeah.
Speaker 3 (25:10):
I'm going to rate it a four because of all this got
going on on the nose.
Speaker 1 (25:14):
That's all.
You're going to give it A fourthe whole thing.
Yeah, who said we're rating thenose first?
Speaker 3 (25:22):
That's the way we always do Nose body taste finish
.
That's the way we always doNose body taste finish.
That's the way I write it.
Look, that's the way I alwayswrite it down on the pad, so
don't be chaining it up on menow.
Speaker 1 (25:34):
This release tells the story of some particularly
well-traveled barrels.
A few years ago we celebrated abig milestone the 30th
anniversary of Booker's.
To mark the occasion, wereleased an extra special batch.
Then we sent those barrels downto our friends, the Camarinas
in Jalisco, mexico.
They used it.
(25:55):
We know that part about ElTesoro.
Now, exchanging barrels isn'tanything new.
There's a time-honored practiceof collaboration between
distilling families.
But here's where it gets reallyinteresting.
(26:17):
Those same barrels, richlyseasoned with agave, eventually
made their way back to us herein Claremont.
We hand-selected a batch ofbookers to finish in them
creating a bourbon finished intequila.
Barrels with a story of a uniqueflavor From Kentucky to Jalisco
and back again.
(26:37):
We raise a glass, cheers andsalute Color deep in our calm
nose Caramel, vanilla, touch ofagave, rich caramel, charred oak
with baking spice, complexnotes of agave and black pepper.
I created the reserves tocontinue the legacy of my
granddaddy Book or no, in manyways it's the same bookers you
(27:01):
know and love, always uncut andunfiltered.
But in other ways the reservesis something new, inspired by my
granddaddy's boundlesscuriosity and relentless pursuit
of flavor.
You see, he was never notexploring, needed to get to the
bottom of.
He'd come home eager to sharethe fruits of his tinkering with
(27:38):
friends and family, not justfor us to enjoy, but to see if
his experiments had paid off orget inspiration for what he
could try next time.
Needless to say, we were allmore than happy to be his guinea
pigs.
He creatively showed me howmuch more is possible with the
whiskey we all know and love.
(27:58):
I'm proud to carry his spiritforward and hope each release
gives you a new appreciation offlavor, just as Booker's
intended.
Long live Booker's.
That's Freddie Ngo.
Bean Family Generation MasterDistiller Freddie Ngo.
So Freddie is the one doing thereserves, obviously right, yes,
(28:18):
so I mean this is… let's raisea glass to Freddie Ngo.
Yes, freddie, you get to do thisand then at one point you're
going to get to do the Booker'salso.
But honestly, this is somethingspecial and I love the fact
that I'm getting to tastetequila-finished Booker's.
(28:42):
I'm all in on it, right.
Speaker 3 (28:46):
I am too.
Speaker 1 (28:47):
So I'm going to do.
Speaker 3 (28:49):
It's not overpowering .
I've tasted severaltequila-finished whiskeys in the
last couple of years and thisone is by far the best.
It's amazing, Okay.
Speaker 1 (29:08):
So what do you give the news?
Oh my god, I'm picking up rightnow, after just sitting in
there, I pick up all thiscaramel, then I'm picking up
this little bit of, I call itlike, um, it's more like, uh,
how, like a red hot kind ofspice, but then I pick up a
little bit of that.
I'm not picking up the, the,what you call it, as much as I
(29:29):
was before the, the, but the,the espresso chocolate, but it's
more like a milk dud.
Now, oh my god, I'm gonna givethis nose a four.
So you give this nose a four.
So you give the nose a four.
I'm giving the nose.
Did you hear that?
(29:50):
Absolutely, and I'm giving it afour.
Speaker 3 (29:57):
With a.
I wrote it down too soon.
You fooled me there, oh yeah.
James Morgan says he hears itgood, I should have known that
that ba-dum-bop was coming.
Speaker 1 (30:15):
Yeah, the nose is quite spectacular to me.
Honestly, I think it's one ofthe best noses I've ever
encountered.
This is a perfect nose for me.
Honestly, I think it's one ofthe best noses I've ever
encountered.
It is.
This is a perfect nose for me.
I'm not kidding, I get thesting of the tequila agave, but
I think the agave is making itsweeter.
I think so too.
(30:35):
Oh there, now it's back tohaving a little, but, oh my God,
all right, so I got to go on.
I don't on.
Speaker 3 (30:43):
I'm going to keep nosing it or keep tasting it.
It's that good, because eachtime you're picking up something
more, as it's sitting here, Ithink by far.
Speaker 1 (30:56):
It's the easiest Booker's yet At 120, it doesn't
drink 120.
You can do whatever you wantwith this, to try it like to get
the body out of it, but I willsay I'm going to go.
Speaker 3 (31:11):
Now, after that sip right there, it has that
traditional Booker's flavor.
It's in there Right up front.
You can tell that.
Speaker 1 (31:22):
On the taste?
It definitely.
They didn't lose bookers.
You know what I?
Speaker 3 (31:25):
mean no, they did not lose it, they've just enhanced
it.
Speaker 1 (31:32):
All right, I'm going to say on the body.
So there's a couple otherbookers that have a bigger body
than this.
Speaker 3 (31:44):
Yeah, so there's a couple other Booker's that have
a bigger body than this.
Yeah, greg said marketingpeople said people don't want to
drink barrel strength Bookerbourbon.
Speaker 1 (31:53):
But Booker and Jimmy both love it.
Oh, I know Jimmy and Bookerboth loved it, but they still
were thinking the average personwould use it and they would
proof it down or put it inmixers or do whatever they
wanted.
They wanted to give themcomplete control, because I know
they didn't think that all thewomen would love high proof like
(32:16):
they do.
Speaker 3 (32:18):
Yeah, so, so, and, and greg, greg said he he needs
to get up to uh visit a mean atuh his uh new facility which is
his old stomping ground.
Speaker 1 (32:31):
yeah, yes he knows that plan inside and out all
right.
So guess what?
I lost the hammer.
All right, I got the hammer.
All right.
So on the body, like said itdoesn't quite.
Booker's always has that big.
This one's a little bit easierto drink and you can swish it
all around your mouth.
Although you can taste iteverywhere, it still it kind of
(32:56):
tastes, as you put it.
It tastes where it swishlesaround as you do it.
You can taste it on your cheek,but then it goes to your tongue
, whereas a Booker's, a lot oftime it just tastes everywhere.
So I'm going to give the body,on this, a three.
Speaker 3 (33:15):
I have to disagree a little bit.
You can disagree all you want.
Yeah, I think it's got anexcellent body too.
It's really thick in the glass.
Yeah, great legs, the body ofit.
Just I mean it just hits allthe right places in the mouth,
the top the roof, the sides ofmy tongue.
Speaker 1 (33:33):
It hits those, but I find it hits it.
It's got nice viscosity I agreeit hits them, but not all at
once.
Curiosity I, I agree it hitsthem, but not all at once, like
if it, like those big bookerbodies are just like you.
It hits all of it, but I cantaste it and it hits on my left
cheek and then it goes to theroof of my mouth, then it hits
(33:54):
on my right cheek and then it'son the thing.
It's not hitting it all.
It's not that, to me it justdoesn't go.
Boom for a four, that's all I'msaying.
But that's not a bad thing,it's.
I gave it a three.
What you giving it?
You're gonna give it a four.
I know no halves no, I'm gonna.
Speaker 3 (34:16):
I'm gonna give it a four because I like the body on
it and like say I think, thinkthat body is just right up there
.
Speaker 1 (34:26):
I gave it a three so you could catch up to me.
Speaker 3 (34:31):
And that's exactly what happened.
We are now tied.
Speaker 1 (34:37):
All right, you go taste.
Speaker 3 (34:40):
The taste on this is fantastic.
I'm getting the caramels, I'mgetting the bacon spices, the
nutmeg, the peppers.
I'm tasting a little bit ofthat tequila agave vanilla.
Vanilla is coming through on itand very little ethanol
(35:07):
whatsoever is coming through.
Speaker 1 (35:08):
This would be my favorite fireside bourbon of all
time.
Yeah, I don't even.
I don't think this would gopair well with a cigar, because
I think the cigar would takeaway all the flavors that it has
, or the spiciness.
(35:28):
This is not a cigar blend.
Yeah, they did tequila, notAmbarano, but I think that would
be cool if they did an Ambarano.
Finished Booker's.
Oh, there you go.
There I go.
Cigar blend Booker's.
I'm a marketing genius.
I never see that day.
Ct hopes he doesn't see thatday.
(35:51):
I'm a true bookers fan no no,the reserves has gone off the
rails.
It is.
Speaker 3 (35:58):
It is a new train I'm I'm, since I'm going first'm
going to rate this a five.
It's a good thing.
I like it in the flavor ofwhiskey.
I'm going to do a faux pas, afaux pas, a faux pas, a faux pas
(36:26):
, hmm.
Speaker 1 (36:35):
Hmm.
Speaker 3 (36:39):
That tequila is really now going on the finish.
Speaker 1 (36:46):
It makes me want to search out a bottle of that
tequila now, just to see whatthat tequila tastes like.
Speaker 3 (36:50):
I don't hate tequila as much as I hate vodka, but
sure I'd like to find a bottlethat was finished in these
barrels.
Speaker 1 (36:55):
So you said you'd give it a five.
Speaker 3 (36:57):
Yeah.
Speaker 1 (37:00):
I'm giving it.
I will give it a five too andan extra.
But five too and an extra, butup up.
You can't do that.
I'm already giving up on that.
I'm tiny, I can do whatever Iwant.
This is my freaking podcast.
Oh my gosh, I gave it a six.
(37:21):
Did you give it a six for real?
Are you kidding?
It's for real.
Mark it down.
Everybody Mark it down.
I marked it down.
You know what?
Are you going to argue with me?
Are you just going to?
Actually, I marked it up.
Speaker 3 (37:39):
I wrote a five, and so I had to mark it up to a six.
I will let you go back andchange your score if you want.
I wrote a five, and so I had tomark it up to a six.
Speaker 1 (37:44):
I will let you go back and change your score if
you want, oh.
Speaker 3 (37:48):
I don't want to change it, okay, so hey, I was
always told never look back, Ialways look forward.
Speaker 1 (38:02):
Well, you look forward in a straight line.
Now I knew there was going tobe a difference.
You started talking aboutlooking, not me.
Speaker 3 (38:11):
I'm having a blast tonight, seriously, super Nash,
thank you you know I alwaysenjoy doing bookers with you,
like I say, because that waswhat brought us together as
brothers.
We're more than just friends,we're family, we're brothers.
And then, like I say, justbeing right along with you for
(38:33):
the podcast ever since thebeginning has just been a
positive pleasure.
Speaker 1 (38:41):
I just remember the last time I pulled out the extra
ba-dup-dup.
It was a scandal.
Speaker 3 (38:52):
What a big controversy that was, and it was
a couple of Christmases ago.
I remember it too.
Yeah, me too, me too.
Speaker 1 (39:03):
So anyways.
So now I get to go on thefinish you get to go on the
finish and you are not doing athird, but I'm up.
No, this isn't a, so you couldgive it five.
And now what's really weird isthe finish is finishing and I
(39:32):
still am.
Just I would give the finish.
Based off of now, I would giveit a three out of five.
And the reason why is now Ipick up a little bit more of the
tequila bitterness at thispoint, but the hug just never
stops.
I'm not getting the bitternessthat sweetness to me is airing
(39:55):
all the way I pick up thatjalapeno pepper-ish red jalapeno
peppers in tomato sauce, redhot or whatever those, I get
that spice.
And then now, in this last timethat I've been doing it, the
tequila and a lot of the tequilafinishes that I've had finished
(40:20):
this way.
And I started picking up.
Initially when I first did it Iwas like finish blind.
I mean the first part, thefirst sip I took, there was no
finish to me.
Second one I started picking upa little bit of finish, a
little bit of the pepper, aspice, and then I started
picking up some of the caramelsin the finish and now that
(40:41):
sweetness and the caramels inthe finish, and now that
sweetness in the caramels,Sweetness, sweetness.
Speaker 3 (40:49):
And the finish to me, like I say, is still long last,
and that hug is still.
Speaker 1 (40:53):
Well, the hug is insane.
So that's going to take thethree to a four.
So I'm going to give the finisha four.
Speaker 3 (41:00):
Yeah, I'm going to have to agree with you.
I I'm gonna have to go with apoor on punitive because it's
not quite a five.
I'm just getting all theflavors they're coming across it
reminds me of a scotch finish.
Speaker 1 (41:21):
It really does.
It's a scotchy finish.
It's just a little bit of it'snot smokiness, but there's a
char.
And then there's like those.
Speaker 3 (41:31):
Almost like a maltiness, a sweet maltiness
Right.
Speaker 1 (41:36):
So that is.
Hey Roxy, she's just, she'scoming down, I should, you
should come.
You don't got to go on.
Oh, you're on the phone, okay,if you want to.
Speaker 3 (41:51):
If you want to taste.
The final score is I have 17,and you give it an 18.
So it scored a.
What did you give it an 18.
Speaker 1 (42:00):
So it scored a six.
What did you give it?
The finish was a four.
Speaker 3 (42:04):
Yeah.
I gave wait, you gave it five,three, six, four, that's 18.
Speaker 1 (42:15):
What did I give?
A three, the body, the body.
You're right, three out of four.
And then I gave it a yeah, five, three, six, four 18.
Speaker 3 (42:30):
I gave it four, four, five, four, for a total of 17.
Speaker 1 (42:36):
17.5 on this Booker's reserve.
It deserves it, honestly,absolutely.5 on this Booker's
Reserve.
It deserves it, honestly,absolutely.
I agree.
So we've got the other Booker's.
Which is not a finished 2024was not a finished bourbon.
Speaker 3 (42:55):
No, and I was sipping on that before I actually had
this.
I cleansed my palate before westarted tasting this one, oh my
god.
And I'm glad because, like Isay, I love the flavors in this
so let me quick get up thewhiskey advocate article um they
(43:17):
say Walker was saying thatBakers and Bakers 13 are cigar
bourbons for Bean from the Beanfamily.
Speaker 1 (43:26):
Well, roxy probably would completely disagree,
considering her love of Bakers,and never would smoke a cigar.
Yeah, well, that's just betweenus cigar smokers, right so they
said in whiskey advocate thatfreddie land's the plainly
perfect.
The eight year, 10 month and 12day product is really fun and
(43:50):
drinks below it's 61.65, proofwhich we agreed there's a
mineral, earthy note that popsup early on the nose owing to
the tequila finish that movesdirectly in the typical aged
bourbon aromas of caramel,vanilla and brown sugar, plus a
discernible trademark beam noteof toasted nuts.
(44:12):
Some call that hazelnut.
I think it's more peanut On thepalate.
The agave brings peanut oh,okay, all right on on the palate
.
The agave brings a brightness tothe pour.
That works nicely.
A little zing in there before abig roundness of the bourbon
(44:35):
which grows to a nice, warming,lingering finish.
There's a bit of drying cloveand spice on the finish, as was
present in the Booker's theReserve 2024, but the agave
shows up in the end here tosoften it a touch.
Working best is the marriageand balance between the finish
(44:58):
and the bourbon itself.
The tequila brings lightsweetness.
The agave's president is subtle, never shouting too loudly.
It may be a departure forBooker's, but this is the
direction Freddie's taking thebrand.
Buckle up and enjoy the ride.
He's not taking the Bookerbrand, he's taking the Booker
Reserve brand because that's hisand he's basically putting his
(45:23):
own stamp on it.
He's going to keep Booker'sgoing, because why would you not
, although they are producing alot more Booker's?
Because that second batch isstill, which is by the pond.
Speaker 3 (45:37):
That's what I want to also make note of.
If you notice, the reservesbrought back the brown wax
because in some of the earliestbatches of bookers used to have
brown wax instead of thetraditional black wax.
So I like the fact that he, youknow, by changing the reserve,
(45:59):
you know making the reserves hisand he's bringing back the
brown wax.
Like I say, he's making thisbrown brand name his own and his
own staple and I'm sure, like Isay, in years, many years down
the road and a lot of batchesdown the road, he will be well
(46:20):
remembered for these.
I will say honestly I am what hewas a little boat too, yeah.
Speaker 1 (46:33):
And we basically were able to get this through
Kentucky Bourbon Festival.
We were lucky, I will say, jimBeam, as far as the festival
goes, that first Friday therewas a lot of frustration of the
bottle collectors, of peoplestanding in line for a long time
(46:54):
and getting nothing.
We heard it over and over andover.
We heard it over and over andover.
But on Saturday morning whenJim Beam, they basically came
through, they had their.
If you look in my, I believe,if you look in the back, you can
see the bowling pin.
(47:14):
They had the bowling pin I havemine right uh, there, I see your
bowling pin, yeah, and you cansee mine, right, yep, the
bowling pin.
And they had the bookersreserve.
They had the harding, all threeharding creeks, and they had
knob creek 21.
Now I have knob creek 18 and 21on my shelf now not opened.
(47:39):
Now, we will be fixing that, uh, in the coming weeks, because
knobs I gotta get some, I gottaget a couple samples to knobs
and, uh, you know, shout out tohim.
He is starting to help with thesocial media.
I'm to be basically turningTikTok over to him.
So that's going to be cool, butI will tell you, I will say
(48:07):
that, the directions of Booker's.
I'm excited to have thereserves come out and, like I
was saying with Jim Beam, Ithink that that morning is when
everybody all of a suddenrealized that there's so many
people there.
It's not just dependent on whatyou get from Heaven Hill and
(48:29):
Heaven Hill, you know everybody,as the festival went on the
first day, you know you had theVIPs all getting their bottles
and you had the president VIPsgetting their, their bottle of
the festival and a lot of peopleweren't able to get it, but
they got their bottles.
And then the next day, the vipsthat didn't get it and then
everybody else were getting.
(48:50):
So there was enough there,honestly for everybody, right,
would you not say?
Speaker 3 (48:55):
and in the end, on the bus tour I think I was at-
not only that, but I mean oh mygosh, so many people were
leaving out these craftdistilleries they were bringing
the heat.
Speaker 1 (49:12):
They, oh, the craft distilleries, you're right,
you're right, I, what Augustadid, what, what Dark Arts did?
I mean that buff, that buff,turkey, I mean it's like he's,
but Macaulay sold 10 fullbarrels of turkey at the
festival.
He owned that festival.
(49:33):
And then you're talking aboutwhat, you know, town Branch,
they, they did a fantastic job.
And then Whiskey Thief.
You know, when you got in there, larrican, I mean it was
basically extravaganza OldLouisville with you know, amin,
they were just, it wasEverything that a dean did.
(49:55):
Yeah, once everybody discoveredwhat was happening at, I mean,
my favorite video is we walk upto Matt Groves from Augusta and
he's like somebody just bought a17 year, which is a $499 bottle
, and they opened it.
And so there's Alex Castle,right, alex Castle and Matt
(50:23):
Groves, and they've got Augusta17 in their glasses.
I mean, there's just so manythings that happen at the
festival, but, like I said, jimBeam, on that Saturday I got the
17-year bottles, I got thethird, you got two.
Yeah, I got the 13 year and the17 I got the 13 and the 10
(50:44):
because we tasted the 10 on thepodcast, oh yeah, and I and, and
honestly, the 10, in my opinion, the caramel on that 10 year, I
just was, I just was in overthe 13.
I thought the 13 was good, butthe 10 was just like my jam and
(51:04):
sometimes it's just that's whatit is right.
Speaker 3 (51:07):
How about when me and CT had the same idea?
You know, when we had MattGroves on from Augusta
Distillery when we did thepodcast that he mentioned that
you know he was so busy workingat, you know, at the booth
during the festival that hewould love to have been able to
get out and get in those linesand get some of those bottles,
(51:29):
especially, like you know, theeight year Jim Beam bowling pin
right.
Oh yeah, because you rememberlike I think his dad had one, an
original bowling pin right.
Yep, so then I went to Jim Beamand picked up one and then we
presented it to Matt live.
Speaker 1 (51:48):
I mean, Super Nash, you have done so much for the
podcast and so much for people.
It's just like your generosity.
It's just like your generosity.
It's just like same thing ofgetting Randy Prassy a bottle of
Weller Full Proof on hisbirthday.
And those are the kind ofthings that Super Nash does for
(52:09):
the scotch.
Speaker 3 (52:15):
Or giving him the Jim Beam decanter from my dad's
collection of the Kentucky DerbyFestival that he opened up with
all the associates andpresidents and all up there at
the 50th running of the KentuckyDerby.
Yeah.
So I mean, that's just that'swhat bourbon is.
That's what it is, it's like oh,the old bottles, the new
bottles, the bottles that youacquire and it's sharing with
(52:37):
people hearing that's, that'swhat makes me happy and makes me
feel good and and uh, helps meto enjoy the bourbon and whiskey
that I get and and the timesthat I get to spend with these
people, uh, it, just it's.
It's all real good and just uh,always a special time for me
all right, real quick, we'regoing to end this audio podcast.
Speaker 1 (53:01):
Everybody on YouTube and Facebook hold on, because we
will end the audio at thispoint.
But YouTube and Facebook youcan watch, because we'll pull on
a couple more and do our normalroundtable afterwards and talk.
(53:23):
But 17.5 for the Old LouisvilleWhiskey Company's barrel bottle
breakdown of Booker's theReserve 2025.
And that is a fantastic score.
Absolutely All right, everybody.
A fantastic score.
Absolutely All right, everybody.
We're going to sign out here.
(53:44):
Rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys, including Glen Cairns and
t-shirts.
Check it out.
Either order off the website orcall or just Facebook message
me or YouTube message me or meor Super Nash and we will get
that to you.
Remember, absolutely YouTube,facebook, instagram and X, and
(54:11):
then also on Apple, spotify andiHeart.
And remember Good bourbonequals Good friends and good
times.
Remember drink responsibly anddon't drink and drive.
And go out and live your lifeuncut and unfiltered.
(54:33):
And I got it right here.
There it is.
Let's see there it is.
Let's see there it is.
Speaker 2 (54:47):
Nope, we'll start it right there, that's it.
Speaker 4 (54:49):
Yeah, let's turn it up.
We love to spend time with ourcrew.
Listen along and find out howthat can be you spending time
with the boys.
You don't want to miss us.
It's just twice a week, whetherit's ohio, kentucky, newark or
(55:10):
south carolina too listen along.
Let's have a good time.
We make sure to leave the badtime behind.
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
(55:31):
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar where it'll be right
back.
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