September 18, 2025 • 66 mins
The Scotchy Bourbon Boys conduct a blind tasting of three years of Maker's Mark Cellar Age releases to determine which vintage delivers the most exceptional flavor profile. Our expectations are completely overturned when the 2024 release unanimously wins with its stunning caramel, cherry, vanilla, and apple notes, scoring a perfect 19/18 on our rating scale.
• We discuss our recent barrel selection experience at Maker's Mark with Rob Samuels
• Rob Samuels explains how Maker's created their innovative limestone cellar for aging bourbon beyond 10 years without bitterness
• Each Cellar Age release features different compositions: 2023 (11 & 12-year), 2024 (12 & 13-year), and 2025 (11, 13 & 14-year)
• Tasting reveals the 2024 Cellar Age (119.3 proof) as our favorite with exceptional caramel, toffee, cherry, and apple notes
• We explore how wheat whiskey changes dramatically when bottles remain open, with flavors evolving and improving over time
• The newest 2025 release shows more oak influence, which divides opinions among tasters
• We compare our Cellar Age findings with a fresh Kentucky Bourbon Festival private select with a chocolatey stave profile
Check out WWW.ScotchyBourbonBoys.com for Glen Cairns, t-shirts, and all things Scotchy Bourbon Boys. Find us on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, Spotify, and everywhere else you listen to podcasts.
What happens when wheat whiskey ages for over a decade in a revolutionary limestone cellar? We found out in our most revealing blind tasting yet.
Tonight, we journey through time with all three releases of Maker's Mark Cellar Age – the limited edition series that challenged everything we thought we knew about aging wheated bourbon. After visiting Maker's Mark and spending time with Rob Samuels, we gained a deeper appreciation for how this historic distillery is pushing boundaries while honoring tradition.
The Cellar Age concept is fascinating – taking fully matured Maker's Mark and transferring it to a climate-controlled limestone cellar where it can develop complexity without acquiring bitterness. Each annual release features a unique blend of well-aged whiskeys: 2023 combines 11 and 12-year bourbon, 2024 features 12 and 13-year, while 2025 incorporates three different ages including their first-ever 14-year component.
Our blind tasting delivered shocking results that completely upended our expectations. The winner wasn't what any of us predicted, showcasing notes of burnt caramel, toffee, dark cherry, and what we can only describe as an "apple caramel extravaganza." One sample was so impressive it scored a perfect 19/18 on our rating scale – something that's never happened before.
We also discovered how dramatically these wheated expressions evolve once opened. As one host explains, "Wheat is a much finer, softer, more impressionable grain," making these bottles living entities that transform over months. The bottle that had been open longest revealed how these expressions hit their peak and then subtly shift toward oakier profiles.
Whether you're a devoted Maker's Mark fan or simply curious about how wheat whiskey develops with extended aging, this episode offers rare insights into one of bourbon's most innovative modern experiments. Subscribe now and join us next week when we explore Maker's Mark Star Hill Farm Wheat Whiskey!
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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 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.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
We'll be right back.
Speaker 2 (00:59):
Every fool's a man who talks on the street, but
we're telling the truth.
Yeah, we're the Scotch andBurden boys Racing to hell and
(01:31):
making some noise.
Yeah, we're the Scotch andBurden boys.
We're here to have fun and wehope you enjoy.
We're here to have fun.
Yeah, enjoy, we'll hear youhave fun, yeah.
Speaker 1 (02:04):
Oh my God, give me my All right.
Welcome back to another podcastof the Scotchy Bourbon Boys.
Tiny here tonight along withSuper Nash hey, super Nash,
how's it going?
How?
Speaker 3 (02:21):
about you, Tiny.
Speaker 1 (02:23):
It's going really well.
I am doing the in between stuffnow.
Yep, got that up a little bitso we can hear you the music.
Great day for the scotchybourbon boys, that's for sure.
Uh, tonight I'm looking forwardto this uh, this blind, uh, I
blinds are fantastic and Ireally really um, uh, I feel
(02:49):
that they have been some of ourbest podcasts of all time.
And so, and we blinded andmaker's mark, I, I, we got to uh
, before I get into all thelittle bit of promotion that we
do but we got to do a barrelselect at maker's mark and get
(03:12):
about a half hour, about halfhour, 20 minutes with Rob
Samuels live.
I actually have to go backbefore before that and record it
.
So I have that recording andI'll put it out more like a uh,
I'll put it out as a youtube uhpot.
You guys can see it on youtubealso.
(03:32):
It was on facebook and we didthe live, but at that time the
the, you know we just had toomuch going on for to do the
youtube every single time andbut we got to get to Maker's
Mark and then realize that thepower was out right.
Speaker 3 (03:47):
Yeah, they had a lightning strike at the plant
sometime during the 90s.
So we get there.
They had no power in theoffices, the distillery, the
gift shop or anything, and so,along with Rob Samuels, he
agreed to go ahead we went intothe main office.
Along with Rob Samuels heagreed to go ahead we went into
(04:10):
the main office.
Speaker 1 (04:11):
That has been originally Bill.
Speaker 3 (04:12):
Samuels Sr, and it's been the same.
Speaker 1 (04:13):
That's the same table they started and used to pick
Maker's Mark.
Speaker 3 (04:21):
And yeah, it's just an amazing room.
And the actual what was so cooltoo, he actually set that panel
bucket that they actuallyburned the original recipe to
Maker's Mark.
He set that up there because itwas in the office and set that
up on the table for everybody tosee, which is, I think, a
(04:43):
pretty cool piece of historythere.
Speaker 1 (04:47):
Yeah, yeah, I think so too.
But what's great is he came inand this was our first time
spending a decent amount of timewith Rob.
A couple times we met, one timeat dinner and then another time
last year.
I talked to him for about three, four minutes at the Icons
(05:07):
Dinner at the Kentucky BourbonFestival, but we sat down and
really kind of got the feel forwhat Rob was trying to do.
And then initially and hetalked a lot about the weeded
you know that weeded bourbon,right, that weeded one, if I'm
(05:28):
not mistaken, the weeded, notbourbon, the weeded whisk, the
wheat whiskey that they justreleased and then talked about
what they're doing with, um, thefarming.
Yeah, he gave us a little bitof history.
Speaker 3 (05:42):
and then also to uh the regeneration farming you
know, and how they're gettingtogether with the farmers in the
community and all that, andalso the universities.
Yeah, the sustainable farming.
Yeah, sustainable farming.
Speaker 1 (05:58):
And he basically went into details and Makers Mark is
like the main leader in thisand that's really, you know,
really a cool thing.
And you know, I've got a couplebottles.
Tracy was asking if I have abottle signed by Rob Samuels and
yes, I do have a bottle from, Ibelieve, the 2020 Kentucky
(06:22):
Bourbon Festival.
I was able to get a bottle thatwas signed by Rob and Bill, if
I'm not mistaken, so that waskind of cool, but, you know, we
went over that with him, butthen the whole place is closed
because there's no power.
You can't go in the gift shop.
We were supposed to have lunchin the, in the, in their
(06:42):
restaurant restaurant, which isa chef uh restaurant there which
, but everything was closed.
But they still wanted to do andlet us do the barrel pick and
we, instead of going into thecellar where we were going to do
it, where there was noelectricity so it would be dark,
they took us to the lake house,right, yeah?
Speaker 3 (07:06):
and this was so cool because you're able.
The lake house was built androb had this place built to
where they can open up all theglass doors.
You're overlooking the lake andit was like he said.
He said you actually it sort ofinvited nature in to be right
there beside you while you'redoing the pick and the blending,
(07:28):
and that was so cool, such aunique experience.
Speaker 1 (07:33):
Right and you know the Star Hill Farms and
everything we got to see that Imean, overall, it was really
kind of a cool experience to doit in natural light.
There was no electricity forcharging devices, although we
did Facebook Live it.
We got that baby out there.
That was a fun experience.
(07:54):
But that brings us to theCellar Age.
Now my history of Cellar Age iswe were in 2023 at the festival
is we were in 2023 at thefestival.
It was a very what would yousay unique festival.
But if you remember, we were atthe Rick House and Cellar Age
was being released in a way thatwe weren't going to be able to
(08:18):
get any and they popped andcracked open the Cellar Age
there and poured me you boughtme a pour of the cellar age
right there and then and we bothsaid, yeah, it wasn't that, it
wasn't that great.
So fast forward to walker, whomissed our Christmas party.
(08:43):
After that, I met up with him Ithink sometime in probably it
might have been March toactually meet him and he had a
bottle of Cellar Age that hadbeen opened and, honestly, I
tasted it and it was one of thebest things I ever tasted this
time.
Speaker 3 (09:07):
And Walker said well, that's when I got to taste it.
A second time was at theChristmas party, when he had
opened up that bottle.
Speaker 1 (09:14):
It was truly amazing Walker had like half a bottle,
you know, and I'm sitting thereand I had a couple pours and
whatever, and he goes.
You can take the other halfhome, tiny, just when you're
done with the bottle, get itback to me.
Well, little did he know.
I was going to see him twoweeks later and I had to finish
(09:37):
that bottle off so I could bringthat bottle back.
It's probably the fastest Iever brought a bottle.
But so then he had anotherbottle and he can.
He promised it to me, but theonly way I could start drinking
it is if roxy's poor that he hadshe would get a poor first.
(09:57):
Well, roxy took like six weeksto torture me and that's this
bottle right here.
Roxy has hers, but tonight.
Last year we were really good.
We went to the after theChristmas party we went to
Maker's.
Mark and Roxy and me both got abottle each.
So I've got this bottle of 2024, plus I got another bottle of
(10:21):
2024, not open.
And then this year the festivalwas awesome and I was able to
pull a bottle of that not open.
And then this year the festivalwas awesome and I was able to
pull a bottle of of that fromthe festival.
Actually I think.
Speaker 3 (10:31):
I think I had also a bottle at the festival last year
of 2024, so I this is this ismy second bottle, and I have a
third bottle unopened yeah, thisis my second bottle of the 2023
that just was opened up a fewweeks back, and this is my first
bottle of the 24, and I stillhave one more cool bottle, but
(10:55):
because of Roxy and this year'sfestival, I managed to get three
bottles of the 2025.
Speaker 1 (11:05):
That's awesome, yeah, yeah, yeah, one is good for me,
all right, yeah, so, uh, sowhat are we gonna do?
How are we gonna do this?
Speaker 3 (11:14):
all right, so, first of, all, let me go ahead and
read.
Speaker 1 (11:18):
This is this is in the pamphlet okay, wait, wait,
hold on hold onwwwscotchiebourbonboyscom for
all things Scotchie Bourbon BoysGlen Caron's t-shirts.
Check it out.
Make sure we will have thewebsite updated this fall.
So, once I do that, check outall the new pictures, check out
all the new bios.
(11:38):
Everything's going to happen.
We are going to do this 100%.
I've been saying it for so longand I better do it.
I gotta, because we are reallythat we need to get one more, we
need to get that update in.
And then also we're on facebook, instagram, youtube and x,
along with apple, I heart,spotify and anywhere else that
you can listen or watch us.
(11:58):
We're probably there, um, buteither way, make sure you leave
good feedback and subscribe Nowon YouTube, you can subscribe
further by becoming a member.
So check out YouTube membershipplease, because that's
something that we woulddefinitely like y'all to do.
When you become a member,there's little things that
(12:20):
happen and you get specialthings.
I only got two members rightnow.
The more members I have, themore special things I'll do, all
right, so make sure that youcheck that out Now.
We got that out of the way.
Let's hear from Rob Samuels.
Speaker 3 (12:35):
All right.
Today we're blind tastingmakers.
Mark Celerage.
For this release, we set out todo something new without
forgetting who we are and whatwe stand for Bourbon that's
always aged to taste, not timeBourbon without the bite, that's
always smooth.
Aging our whiskey for over 10years wasn't something we never
(12:56):
did, not because we didn'tbelieve in it, but because we
hadn't found our way of doing it.
Outside, in our traditionalwarehouses, our barrels endure
the extreme Kentucky climate,season after season, year on
year.
If left there for too long, thetransfer of tannins makes the
bourbon bitter.
It doesn't stand up to ourfounder's vision for a soft,
(13:19):
creamy whiskey.
But what if, after whiskeybecomes full and mature?
But what if, after whiskeybecomes full and mature, makers,
we move the barrels into ourfirst of its kind limestone
whiskey cellar.
(13:44):
In here, the bourbon spends itsyears consistently around 50
degrees Fahrenheit, discoveringthe one-of-a-kind conditions we
needed for aging it to deeper,richer and more complex flavor,
one with hidden depths but nobitterness.
Our cellar's climate makes fora unique older bourbon, and the
proprietary design makes littleimpact on the broader climate.
The building is LEED certified,making it one of the only
(14:05):
operating facilities at anAmerican distillery to achieve
such high sustainabilitycredentials.
In many ways, maker's MarkCellar Age defines an older
whiskey that's distinctlyMaker's, one rooted in
challenging convention, askingwhat if?
And building on a a tastevision.
(14:26):
This generations in the making.
Each year, we bottle anotherspecial edition of this release.
The approach will remain thesame, but the unique blend of
whiskeys will change based onwhich barrels are ready by taste
, not time.
We hope you will join us forthe new, for this new yearly
tradition.
Of course, if you'd like toexplore the cellar yourself,
(14:47):
we'd love to show you around.
There's always something bighappening here at the Star Hill
Farm, rob Samuels.
Speaker 1 (14:54):
All right.
So the cool thing about this isthe first year that they did it
it was made up of I'll justtell you before we get to start
is that the first year it wasmade up of um, I'll just tell
you before we get the start isthat the first year it was made
up of 11, 13, 11 year, bourbonmaker's mark and six, 87, 12
(15:14):
year, then last year 15% 12-yearand 85% 13-year.
And then this year, which isamazing, they went 74% 11, 10%
(15:37):
13, and 16% 14.
So now we've got 14-year, butthis seller age.
To me now it's maker's mark,it's all maker's mark and which
is really cool, and it's justaged and blended differently.
But to me these three are sucha representative.
(15:59):
It's very similar to one of myfavorite evan williams master
blend, where they use 24 year.
You, you know what I mean, butas we keep going, you know
they're making these blends.
This year is a three-year blend, where the other past two years
it was a two-year blend.
Now, the uniqueness of a weededbourbon is that, as Ed Bly told
(16:20):
us and taught us, as Ed Bly toldus and taught us is that wheat
is a much finer, softer, moreimpressionable grain.
So he said, when you bottlethis, you put it in there, you
upset it, you put it underpressure, you put that cork in
(16:41):
there and you push thatdistillate is much more fragile
than the rye that's in some ofthe bourbon, you know, when you
make it with rye.
So you got the corn and the ryewhere this is corn and wheat.
So Maker's Mark, in my opinion,always gets so much better as
you keep that bottle open.
And that is one of the reasonswhy when I there was a bottle of
(17:03):
Maker's Mark and I always havea bottle of Maker's Mark, but
sometimes it can be a year oldthat it's been open and as
Maker's Mark goes, those weededbourbons just start picking up
those flavors in the bottle.
So I don't know how thisblind's gonna go, but that 2023
has been open for a good almost.
You know we're talking almosttwo years, so we'll see what
(17:25):
happens when we do this.
Now that brings us to the OldLouisville Whiskey Company
barrel bottle breakdown.
You got to see a mean down atOld Louisville.
One hundred percent Check itout.
You know he's moving to a newlocation.
I don't know when it's going tohappen, but you've got to stop
(17:46):
in and see what he's got inthere and the barrels and all
the whiskey.
He sells nothing younger thanseven years old.
He's got 17-year-olds, he's gotso many different things.
It's kind of like a means ofmad scientist.
And all of the barrels are hisexperiments, so it's Old.
Speaker 3 (18:15):
Louisville Whiskey Company in Louisville moving to
their Shively location real soon.
Correct, correct, all right,and now for the barrel bottle
breakdown rating system.
We rate by the nose, body,taste and finish.
On the nose and the body, youcan give it a rating of up to
four each, and on the taste andthe finish, you can give it a
rating of up to five each.
But if one of those areas is anexceptional, you can actually
(18:40):
give it an extra ba-dum-bum.
Speaker 1 (18:44):
What is that, roxy?
What do we give it for an extra, an extra?
Say it.
Speaker 4 (18:50):
Butt-up bump.
Speaker 1 (18:51):
There you go.
Speaker 3 (18:51):
Butt-up bump.
Yeah, I like hearing her say ita whole lot better than I do.
Speaker 1 (18:55):
Well, she's the one who invented it.
I mean, we were just sittingaround.
She invented the butt-up bump,anyways.
So that's how the rating isgonna go.
Well, it's gonna be uniquebecause we're gonna rate by
color, so you're gonna bewriting down color we don't know
what red is and actually, oractually, yellow yeah, I got
(19:17):
yellow dot, green dot and reddot in the order.
So the first butt up, the firstone.
We're going to rate themseparately.
So the first one is what we'regoing to go.
I've got palate.
I have not even tasted anything.
I've got a palate shock goingto happen here.
Let me see.
What do I want?
I should stick with Makers,right.
Speaker 3 (19:39):
No, let's go straight into the tasting of this.
Speaker 1 (19:42):
Oh, I understand, but here I understand.
But here I'm going to quickgive myself a little.
You can start tasting it, but Ihaven't tasted it.
My palate hasn't had anythingsince pizza at noon today.
Here we go Palate cleared ohGod, that's delicious.
(20:05):
I used the the.
Speaker 3 (20:08):
Oh my God it's so good, let's clear my palate.
Speaker 1 (20:15):
Did you bring water, roxy?
I didn't, but I can get you.
Can you get a couple of watersfrom your fridge?
Don't go up, go in your fridge.
You got the waters in yourfridge, just a little one.
Speaker 4 (20:26):
They're all big ones now.
Speaker 1 (20:27):
Okay, I would have a big one.
Yeah, hold on, folks, is itstill going?
It is still going.
Everybody out there.
We're getting ready to do thebottle breakdown of the first.
You got a glass back there.
No, just the bottle breakdownof the first.
You got a glass back there?
No, just yeah, I actually havea glass you can and you can have
(20:50):
the rest.
Perfect, look at that.
We don't even See he's.
You're going to do some falseadvertising there.
Speaker 3 (21:01):
I'm not yeah.
Speaker 1 (21:03):
I could see that.
Well, all of a sudden, uh, allof a sudden, facebook or youtube
be like.
You can't do that, it can't be.
You got that.
It's not like it had spider-manin here, all right.
So the first one we're doing isyellow.
We don't know what yellow is,folks, and we got some water,
(21:26):
all right, so I'm gonna, so Iwill get this, so I can drink.
Speaker 3 (21:31):
I can drink some water out of my scotchy bourbon
boys crystal glen karen rightyou got one too.
Speaker 1 (21:37):
I got mine sitting right here too, right?
Uh, all right, look like it.
No, it doesn't.
Yeah, I got mine right theretoo, but all right.
Speaker 3 (21:47):
Right, let's go to the news, baby.
Speaker 1 (21:54):
Tons of brown sugar, just tons of it.
Candy, brown sugar, candy,brown sugar On this one, caramel
and brown sugar.
So the proofs on these, let'ssee.
(22:17):
I'll give you the proofs on allthree real quick.
A slight bit of oak One 12.9 onthe 2025.
The 115.7 on the 2023.
(22:38):
And 119.3 on the 2024.
Speaker 3 (22:44):
So actually this year is the 119.
Speaker 1 (22:50):
Yep so.
Speaker 2 (22:59):
All right.
Speaker 1 (23:04):
That's a pretty.
There's that.
There's an aspect of ethanoland brown sugar and a little bit
of chocolate on this one whichone are you doing first?
Yellow yellow yeah, yellow youcan only drink half.
(23:25):
Very smooth, very smooth.
That brown sugar comes throughon the taste and there's a
(23:48):
little bit of this reminds me alittle bit of old forester.
I don't know why, but there'salmost a little bit of banana on
there.
Uh, usually they're big caramel.
Speaker 3 (24:06):
I'm getting a little bit of fruit, but I can't quite
put my finger on it right now.
Speaker 1 (24:14):
Now the finish is picking up.
Speaker 3 (24:17):
Get the brown sugar, a little bit of it, and the
finish is picking up some of thecaramel, maybe some dried fruit
.
Speaker 1 (24:25):
For you know a, you know 110, 112.
This thing is drinking.
This one is drinking reallyeasy a hug, not quite like what
was happening with booker's hug,but it's a nice hug, very
comfortable how do you know it's110 or 112?
Well, because they're all 119,110, whatever that range,
(24:47):
nothing's 120 and nothing'sbelow 110.
Speaker 2 (24:53):
All right, all right.
Speaker 1 (25:02):
There's a little bit of complexity on this one.
Speaker 3 (25:07):
I'm liking the finish .
Oh, I love the finish.
The body on it Caramel.
Speaker 1 (25:12):
Caramel.
Speaker 3 (25:15):
All right, caramel sweetness, let's go ahead and
start writing this one Yellowdot.
You want to go first on thenose, sure.
Speaker 1 (25:29):
I am going to give the nose a three out of four.
Speaker 3 (25:35):
That's about what I was going to say, because it's
not real complex.
You're just mostly gettingbrown sugar and caramel, a
little bit of ethanol and just aslight hint of oak Berry slime.
Yep, there we go.
(25:58):
I'm liking the body and theviscosity, so do you give it a
three?
Yeah, I gave it a three and yougave it a three?
Yeah, I'm going.
I'm moving on to the body now.
Speaker 1 (26:10):
All right, so on the body, I love to do this.
The Glencairn allows you to seewhat it does in the glass.
Speaker 3 (26:18):
Yeah, you can see it's really thick on the glass.
Yeah, yeah, the very thick legs, yeah, wow the thing about it
(26:46):
is like it's hitting across theroof of my mouth and across
across my tongue, but it's nothitting the sides.
Speaker 1 (26:53):
It hits the sides, but not with taste.
There's a little sting there.
But yeah, I know what you'resaying.
What are you going to give it?
Speaker 3 (27:02):
I'm going to give it a three because it's not quite
as good a body that I'd like itto have and I would agree with
you there.
Speaker 1 (27:19):
It's also a three.
All right taste.
I have no idea which one thisis.
As I taste it, it just keepsgetting better and better.
It's like my palate's waking upout of five.
(27:44):
Um, I'm just gonna say I lovethis.
It's almost like a caramel Ifyou poured a little bit.
It's not caramel sauce, butthere's a caramelly flavor and
there's just a little.
There's hints.
It's hinty.
It's not this blow out yourcaramel banana flavor, but the
(28:06):
flavor's there and that I thinkand I enjoy.
So I'm going to give the tastea four out of five.
I'm liking it.
Speaker 3 (28:17):
To me it's almost tasting like a Milky Way,
because I'm getting a little bitof that chocolate now I can see
it's getting a little flavorand then that little bit of what
do you call it?
The fluffy nougat or whateverit is with the vanilla.
Yeah, and then that brown sugarcomes across, so I think I'm
(28:42):
going to have to give it a fouror two.
It's got a great finish to it.
Speaker 1 (28:50):
Alright, we come up to you doing the finish.
Speaker 3 (29:03):
I think the finish on this this finishes really well.
All the flavors are justpopping as it finishes and goes
down.
It's got a nice medium hug toit.
I don't think it's a five, soI'm going to give it a four.
Speaker 1 (29:29):
Well, I do not concur .
I think this is a long finish.
It is subtle but long it'sstill there after a whatever.
I really think it's pleasant.
I think it finishes better thanit tastes like in the taste
(29:51):
when it goes to the finish.
There's flavors in there thatare there, and so I am going to
actually give the finish a five,all right.
Speaker 3 (30:05):
I think I'm waiting.
You sure you're not going tothrow that, but up up in there.
Speaker 1 (30:11):
There's no but up up.
But even the burp I just had Iwas just checking it's still
there.
If I drank this and I wentupstairs and this is the flavor
that was in my mouth before Iwent to bed, I'm happy, and
that's kind of what that is.
I'm happy with that, so alright.
So I gave this.
Speaker 3 (30:32):
You gave it 15, I gave it 14, so a total of 14 and
a half okay, right, all right.
Speaker 1 (30:40):
So on to the next, which is all right.
I'm gonna put that right upthere.
That was yellow, so this isblue that was yellow, blue,
yellow.
Blue or green Green?
Is it green, rachel?
It's green Green.
What's it?
All right, let me All rightthat nose.
(31:02):
I love the nose on this.
It's more caramelly and,granted, these have been poured
for me since, I think, 6, 30, sothis had some time to air and
give us what's in the glass.
Speaker 3 (31:23):
Yeah, mine mine and we're poured up.
I think she poured them upabout a quarter of a.
Speaker 1 (31:31):
Oh my God, the caramel on this nose.
This one lacks the ethanol Igot to tell you.
Speaker 3 (31:40):
John just commented would you brush your teeth with
that finish?
I would.
And Tiny replies he would dothat.
I mean this is a little bitweaker on the nose than the
(32:02):
first one.
Speaker 1 (32:03):
Well, I just don't get the ethanol.
Speaker 3 (32:06):
Yeah, well, I think that's what I'm getting at, and
I'm not getting the ethanol offof that.
Speaker 1 (32:12):
But I get much better .
It's a bigger caramel vanillafor me.
Speaker 3 (32:18):
I'm going to make a little note on Gelidon Awesome
what.
Speaker 4 (32:23):
Which one I picked is my favorite.
Very excited about that.
Speaker 1 (32:30):
So she's just going ahead.
Not even I didn't put that, soshe's just going ahead.
Speaker 4 (32:33):
Not even I didn't put colors on mine, I put them in
these glasses.
Speaker 1 (32:40):
Of course, of course.
Speaker 4 (32:42):
And then I scrambled them, so I don't know what's
what.
I had to go back to the picture.
I had no idea, okay.
Speaker 3 (32:50):
I'm getting more caramel off of this than I am.
The brown sugar, oh yeah.
Speaker 1 (32:55):
This is what I love.
This one's here.
I'm going nose first on thisone and I will give this nose a
four.
Speaker 4 (33:11):
Let's just say that what I expected the order to be
was exactly the order.
That's what I expected, andI've never tasted the 25, until
whichever one of these is 25.
It's the first time I evertasted it.
Speaker 3 (33:30):
I think there's more flavors or more aromas coming
off of this nose than there isthe first one.
You're right, rach, I guessbecause there's less ethanol
there.
Speaker 1 (33:44):
I did open this bottle, rachel, last week when
we got home.
I know Just so it could air outwith the rest, but it took
months for me to like the 2023so what did you?
Speaker 3 (33:59):
give it a little bit of brown sugar, a little bit of
vanilla and almost almost alittle bit of cherry.
Speaker 1 (34:06):
A little bit of dark cherry.
So what you giving this nose?
Speaker 3 (34:10):
I'm gonna give it a four, two.
I like this nose better thanthe first one.
Speaker 1 (34:15):
I do too.
I absolutely do too.
All right, you're on for body.
Speaker 3 (34:25):
This too is really thick in the glass.
I mean thick.
I think this one's thicker inthe glass than what the first
one was.
Speaker 1 (34:42):
That is weird.
The first taste I got, thisone's body isn't as big Mm-hmm,
mm-hmm.
Speaker 3 (35:00):
When we get to the taste.
The taste are there.
I'm going to give this body athree.
Speaker 1 (35:11):
It doesn't reach my cheeks, so I'm going to give the
body a two.
Speaker 3 (35:17):
A two Wow way down there on the body.
Speaker 1 (35:20):
What do you mean?
Two of four, it's average.
It's an average body.
Speaker 3 (35:24):
Yeah, yeah.
I don't like I like the smellof this.
One more Mmm.
I like the taste of this one, Ithink, the taste is the
(35:48):
strongest.
Speaker 1 (35:49):
I don't know where all this chocolate's coming from
.
It's got a dark chocolatefinish.
Speaker 3 (35:59):
A real dark chocolate .
Where are you going?
Almost like a bitter chocolate.
Speaker 1 (36:05):
Yeah, dark dark chocolate, no sugar.
Yeah, but I don't mind that fora finish I'm getting the
sweetness, the sweetness fromthe other flavors.
Well, I get the sweetness upfront on my tongue.
Yeah, I get the sweetness upfront on my tongue.
A little bit of cherry, there'scaramel, a little bit of cherry
, and then it goes dark.
(36:25):
Out of five, I will give thetaste of four I think I'm gonna
have to give it a five.
Speaker 3 (36:46):
I really like the taste of this one.
I think it's probably thestrong point of it.
Speaker 1 (36:55):
Well, you're gonna give the finish and I still got
a little left because I gottacompare all three.
Speaker 3 (36:59):
And this is where I think this one is lacking on the
finish.
Speaker 1 (37:06):
I don't think it's lacking, but it's a more of a
dark chocolate and it's not aspleasant of a finish as the
other one.
I'm not.
I can't rate this the same onthe finish.
Speaker 3 (37:19):
I'm getting less flavors coming across.
I'm getting more of that, thatdark chocolate, yeah, that's
what I'm that's a little bit ofbitterness or love.
Speaker 1 (37:30):
That's what I'm left with.
Yes, I agree.
Speaker 3 (37:32):
That's what I'm left with.
Yes, I agree, that's what I'mleft with, and the hug getting
quite quite as there.
So what are?
Speaker 1 (37:40):
you giving this finish, I'm gonna give the
finish a three.
I'm gonna give the finish athree also.
So what do we got?
I'm going to give the finish athree also.
Speaker 3 (37:58):
So what do we got?
You gave it a 13, and I gave ita 15.
Speaker 1 (38:10):
So it is a 14 even, and the other one was a 14.5,
right Yep.
Speaker 3 (38:16):
yep.5 right yep yep, all right on to the next oh my
god, and I'm making me a littlenote at the bottom so that I can
try to guess what's what.
What year is what's?
Speaker 1 (38:36):
what.
So this is red.
No, we shouldn't guess.
I don't care, we'll just dowhat it is and go.
We don't have to guess what'swhat.
That's like putting us on thespot of trying to know what's
what, and we don't have to dothat to ourselves, we just have
to rate them.
Okay, I will give this red.
(38:58):
This is by far the best noseI'm going to give this.
I haven't even tasted it and Ishouldn't do this, but I'm going
to give the nose a four and abut up up Whoa.
(39:22):
Four and a butt up up thecaramel on this the richness no
ethanol.
Beautiful everything I want.
I could just sniff this forever.
Oh wow, it is a rich, darkcaramel toffee, like it's burnt
caramel which goes to toffee,and I just love that smell.
Speaker 3 (39:39):
I love toffee.
Speaker 1 (39:41):
I want to eat toffee right now.
I want one of those caramelsthey sell at the distilleries.
God, that's beautiful, mmm, godthat's beautiful.
Speaker 3 (39:59):
What are you going to give the nose?
I'm still trying to climb inthe glass.
It's so thick.
Oh my gosh, that nose iswonderful.
That is a complex nose, itreally is.
I mean, there's a lot going onfor there, more than the other
two.
Speaker 1 (40:23):
This isn't even a comparison.
I'm going to have to give it afour, with a ba-dum-bum too,
because this is the best noseout of all three of them,
ba-dum-bum up on two becausethis is the best nose out of all
three of them.
Speaker 3 (40:38):
But up and now, like I said, yeah, I don't even think
I want to torture myself withtrying to figure out what's what
, because I.
Speaker 1 (40:43):
whatever this is, it's the far superior one and I
and based off of what I know, Icould guess, but I I could be
completely wrong.
Actually, I hope this is the2025, because that's what I have
the most of, but I don't thinkit's that.
That's probably what I have theleast of, but who cares?
All right, so you're on tastenow.
Speaker 3 (41:03):
I have the most of.
Speaker 1 (41:09):
Oh my God, what's the body?
The body's a four.
I'm sorry I went ahead.
It just fills your mouth witheverything, everything,
everything.
It's so good.
Speaker 2 (41:26):
Wow.
Speaker 3 (41:31):
This is really thick too.
Speaker 1 (41:33):
Oh, it is yeah, but it hits everything.
It goes to your cheeks, it goesto yeah, it's everything.
Speaker 3 (41:39):
This is the first one that really hit the sides of my
mouth.
Real good with the flavors.
Yeah, I'm going to have to giveit a four, four also, you're
not going to cheat.
Speaker 1 (41:52):
No, I'm going to give it a 4 also.
I already did, I wrote it down,but I had to hit it now taste.
I don't have to taste thisagain.
It gets a 5 red, and all I cansay is this is what I love, oh
(42:20):
my god caramel, cherry, vanillaand then yeah maybe a sweeter
chocolate on the back of yourthroat and then finishes with,
like an apple caramelextravaganza.
Speaker 3 (42:39):
That's what I was just getting ready to say a tart
apple.
Speaker 1 (42:44):
It's like so stupid good.
This is dumb good.
So I gave the taste a five.
What are you giving the taste?
Speaker 3 (42:53):
I'm giving it a five too, that's ridiculously good.
All right, you're on for finishhere's more flavors in this and
probably the other two combined.
Speaker 1 (43:06):
I just think I wish they could duplicate this over
and over.
I'm gonna find out what it is.
I this could be blind and wecould be completely wrong, but
who knows?
I hope it's not what I think itis, because what I think it is
is whatever.
But I've been so duped by blindtastes of Maker's Mark in the
past, so I'm not going to makeany predictions of what it is.
(43:29):
I just want to know.
Speaker 3 (43:32):
I think we should at least make one prediction.
Speaker 1 (43:36):
No as to what it is.
What is this?
Speaker 3 (43:40):
What is this as far as finish?
Let's finish the rating.
Speaker 1 (43:44):
Finish the rating.
Finish the old Louisvillebarrel bottle breakdown of red.
It's by far the best.
Speaker 3 (44:03):
All the flavors are finishing right across all the
way through.
I'm getting a better hug off ofthis one.
I'm going to give it a five.
Speaker 1 (44:21):
I would agree wholeheartedly, although I liked
the finish on the first one.
The finish on this is justfantastic.
It is Five.
Everything I think you'd wantin a micro-mark.
I mean, that's a 19.
(44:42):
We both just gave it 19 out of18.
Yeah, all right, so do we hurryup?
Okay, you make a prediction ofwhat you think it is.
I'm not going on record becauseI I want you to yeah.
Yeah, no, I am not going onrecord because I have no idea
(45:03):
what that really is.
I think it's the 2023, but I'mnot going to go on record.
You just did.
No, I did not.
I said I think it, but no, Ididn't.
Speaker 3 (45:11):
You said it was the 2023.
What do you think it is?
I'm going on record I thinkthis is the 2025.
Speaker 1 (45:19):
Okay, all right.
So here comes the reveal.
Speaker 4 (45:23):
Can I do it?
Speaker 1 (45:24):
You do the reveal.
So the first one Wait, wait,wait, wait.
So yellow got a 14.5.
What did I give it?
What did you give it?
Speaker 3 (45:36):
Okay, it uh.
Okay, you gave it a 15 and Igave it a 14 then.
Speaker 1 (45:44):
So I thought this was I gave a 15, you gave a 14, so
what?
So now we're at blue, right orgreen, green.
So what did green?
What did you give green andwhat did I give green?
Okay, you gave it a 13 and Igave it a 15 on green so you
(46:06):
think green is better thanyellow and I thought yellow was
better than green, but we bothpicked red.
Speaker 3 (46:21):
We both picked red.
Speaker 1 (46:22):
Okay, so we flipped on.
Here she goes on the revealwhat is the yellow dot.
Speaker 4 (46:30):
I'll just tell you my order because I won't do all
the barrel bashing andeverything.
Speaker 1 (46:35):
No, what is?
My order was what did you thinkwas the best?
Speaker 4 (46:43):
I thought I got to go back to the picture.
Speaker 1 (46:46):
Yeah, but no, do the Wait, wait, wait, if you no, no,
no, no, no, no.
But if you do it, then we'llknow what we picked.
Okay, that's true.
So you do the reveal.
Speaker 4 (47:00):
So what was your number three?
Speaker 1 (47:02):
Number three.
For me, number three was thegreen dog, no number three.
Speaker 4 (47:08):
For Jeff.
Speaker 1 (47:09):
Wait, wait, wait, wait.
Number three was 14 between us,but he gave it a 15, so it was
his number 2.
And yellow was my, Okay, so,but it was the third one.
Green was number 3.
Speaker 4 (47:29):
Green is Maker's Mark seller age 2025.
Speaker 1 (47:35):
Oh wow, so 2025 was green.
Speaker 2 (47:38):
Yes.
Speaker 1 (47:41):
There's nothing on Okay.
So 2025 was green and he madegreen.
He liked 2025 better and I putit third and he put it second,
okay.
Speaker 4 (47:57):
So now when I tell you what is yellow yes, yes,
okay, so yellow, yellow, whichis 14.5.
Speaker 1 (48:05):
Yes, was seller age 2023 2024 yes, that's awesome
2023 so.
So I thought 2023 was.
Speaker 3 (48:20):
The red dot, the one we picked, 19.
Is 2020.
Speaker 1 (48:24):
And we have a whole nother bottle.
So what I will say about thisNash is 2024 has been sitting
not, as that's crazy that 2024has risen to the top when I
always thought 2024 wasn't asgood as 2023.
(48:48):
Look, you see, mine's been open, so, Roxy.
So here's Roxy's reveal.
Speaker 3 (48:53):
That's been open for about a year.
Speaker 4 (48:55):
Roxy's review is I still picked 2024, number three,
because I don't care for it.
Okay, but I didn't know whichone it was.
Speaker 1 (49:06):
So Roxy picks what we picked.
Speaker 4 (49:08):
number one 2024 was still my number three, and I'll
tell you why.
It's too hot, okay For bakers,and the finish is bitter to me
in my palate, so it is not assweet as the others.
Speaker 3 (49:25):
So that is the reason , so that's why so 2024 is hold
on it is a blend of 15% whiskeyaged 12 years and 85% whiskey
aged 13 years.
Speaker 1 (49:42):
Nash, it is the highest proof.
It is 119.3.
Yes.
Speaker 4 (49:48):
I usually like the higher proofs, but that one just
blows out my whole palate.
Okay, so then my number two wasyellow 2023.
Speaker 1 (50:00):
Okay, we agreed on 2023.
Speaker 4 (50:02):
And my number one.
Speaker 3 (50:03):
I did not know was 2025.
Speaker 4 (50:06):
So Roxy 2025 has the most perfect balance of
sweetness and a little bit offruit and enough oak to satisfy
me and the finish is outstandingand the nose blows me away.
So it's the most caramelwithout the ethanol.
The other two had a littleethanol.
That one didn't have any.
Speaker 1 (50:28):
Well, do you have any of the 2025 left?
That's yellow right.
Speaker 4 (50:33):
And I sniffed them and take the nose.
Speaker 1 (50:36):
Take a sip of the 2025 right now.
Nash, after we did it, there'sit.
Speaker 4 (50:43):
now it is a beautiful bouquet on the nose and but
there's a little more oak in it.
But you know how much I like alittle bit more oak.
It's the oakiest one of thethree.
Speaker 1 (50:54):
So what's crazy is anybody?
Speaker 3 (50:57):
I was telling you that that had a little bit more
open Yep it does, it does.
Speaker 4 (51:02):
But I will tell you this Not so much that it kills
it.
Speaker 1 (51:05):
Being a.
Speaker 3 (51:07):
So the Scotchy Bourbon Boys, my 2025 has been
open longer than what y'all'shas.
So mine had a little bit Iguess a little bit less ethanol
to it this time, and I actuallywrote that down on the bottom of
my page there Less ethanol.
Speaker 1 (51:25):
Well, I'm drinking the rest of the 2025.
And it's fantastic.
All of them are fantastic.
Okay, yeah.
Speaker 3 (51:31):
Yeah they're all fantastic.
Speaker 4 (51:32):
The 2024 is what puts it at the bottom.
For me, it's just not thefinish I like.
Speaker 1 (51:39):
And me and him both of us we loved it.
But that's the whole thing.
This is right.
Tracy says go on record.
Then she says yes, you did.
Anyways, I thought 2024 was2023.
Anyways, I thought 2024 was2023.
(52:01):
I'm as excited now about 2024as I got on 2023, but I am
excited for what 2025 will do inthe bottom 2025 and 2023 were
very similar to me on the nose.
Speaker 4 (52:18):
But I mean, for God's sakes, for God's sakes, they
all taste like makers.
But if I was going to chooselike if you said come get a pour
, I'm coming to get more 2020.
Speaker 1 (52:23):
Well, as I'm doing this blind, I'm just going by
what I taste, and the flavors ofthe 2024 were just boom.
Here comes Roxy for some 2025.
You would like some more 2025?
You should say yes, please.
You would like some more 2025?
.
Speaker 3 (52:38):
You should say yes, please, and a big shout out to
Roxy for setting all this up.
Speaker 1 (52:43):
Oh my God, Roxy's getting a little bit buzzed
right there.
Look at Roxy's pour right there.
Speaker 4 (52:49):
No chance of going to work there, it is you saw it
happen live.
Speaker 1 (52:56):
Now here's the 2023.
I can't believe I got 2023 justsitting 2023 is delish actually
, and I just think, 2023.
Now, after it's two years later, it it peaked a year ago
(53:18):
Probably.
It peaked like six months agoand now there's a little bit
more oaky aspect to it.
Speaker 4 (53:24):
So 2023 is what Walker gave me, correct.
This is it right here, yeah, Icalled it the bathtub room, so I
put it right on my bathtub thatwas bathtub room.
Speaker 3 (53:34):
And I was relaxing.
And I opened it up before wewent to the festival.
Speaker 1 (53:39):
Yeah, and I picked mine up at the festival and
opened it up when I got home.
Oh, this nose.
Speaker 3 (53:44):
I had finished up my bathtub bottle.
Speaker 4 (53:46):
How can you guys not?
Just think it's me my otherbottle of 23.
Speaker 1 (53:49):
I mean, I think next Tuesday, since you have the Star
Hill Farm Wheat Whiskey, weshould hit the Wheat Whiskey
next Tuesday there, super NashFarm Wheat Whiskey.
We should hit the Wheat Whiskeynext Tuesday there, super Nash,
because we could just do aMaker's Mark extravaganza and
we'll talk about our barrelselection and keep it going.
How about that Nice?
(54:11):
I mean, I've got so much Signedby Rob Samuels.
Oh, when did you do that?
When did that happen?
Speaker 3 (54:19):
That's the bottle that I picked up at Revival.
Oh, our buddy Brad Bonds, bigshout out to him.
Speaker 1 (54:27):
What year is that?
What year is that?
Speaker 3 (54:34):
It was actually signed December of 03.
Oh my God, it was actuallysigned December of 03.
Oh my god, this bottle isactually a 89 and if you look at
the label right up under there,it says old style sour mash.
Speaker 1 (54:56):
Oh, god, that's that.
I don't know if you could ever.
Speaker 3 (55:00):
That's one you don't open Right up under there it
says Old Style, Sour Mash.
Oh God, that's that I don'tknow if you could ever.
Speaker 1 (55:04):
That's one you don't open.
Yeah, yeah, I probably won'tever open that one.
Yeah, that's just something tokeep.
Maybe in 15 years yeah, me andyou, when we're retiring and
turning it over to Knob's, we'lldrink that one.
Speaker 3 (55:16):
Yeah, when we're handing the turning it over to
knobs, we'll drink that way inthe rain, and in the rain it's
uh knobs I'll get my rocketscientist son yeah rock, yeah
knobs, and and marty.
Speaker 1 (55:27):
And then also we'll get um, my, my, my, uh, grandson
avery, and we'll all but uhjohn's excited for the Star Hill
Farms.
I opened this right away.
I really think this one mightbe the I don't know.
We might have to do a newcategory for Scotchy Bourbon
(55:47):
Boys where it's the whiskey ofthe year, where we each pick a
whiskey.
Speaker 3 (55:52):
It could be bourbon or whiskey.
Speaker 1 (55:53):
You know, I've always thought that, and then you have
that bottle.
You've got my bottle right.
Yep, I'll let you have it.
This is the one from RobSamuels and you have the one
from John yeah it's right there.
Yep, right there.
I still think it's one of thebest things I've tasted this
(56:15):
year.
All right, so I also.
Where are we at here?
Are we at an hour?
We've got a couple minutes.
Roxy, bring over.
We did pick up the festival.
Bring over Randy's pick.
Randy 57, the festival pickfrom it's right there on the.
(56:40):
We got candy apple from.
Speaker 3 (56:43):
She struggled a little bit with uh stardew okay.
Speaker 1 (56:49):
so, tracy, you gotta leave it open.
You gotta open it right awayand it is very Okay.
So here we go.
Did you pick up the KentuckyBourbon Festival pick for this
year?
For Randy's?
Yeah, so let's finish this upwith the cheers.
Okay, let's open them.
All Maker's Marks should beopen.
(57:11):
It's wheat.
It's a fresh crack.
Fresh cracks are nowhere near,but this is the pick from the
festival.
Roxy is on board.
I love you, dear.
Let's not break the cork.
(57:36):
I'm good at breaking.
Speaker 3 (57:40):
oh, look at it and look at how saturated the cork
is and look, look what I did assoon as I come home when I
before I put it in the thing andwe're talking randy's 57, right
?
Yep, you opened it.
Speaker 1 (58:06):
We should open all.
All maker's marks need to beopened.
Damn that 2024.
It was just everything I neededit to be.
I understand you.
You too.
Speaker 4 (58:21):
Where's your glass?
Just a wee bit.
Speaker 1 (58:25):
That's good.
I know what a wee bit is yourarm popped in the podcast.
This pick was done for theKentucky Bourbon Festival, and
you know.
Speaker 4 (58:41):
Ooh, nice.
Speaker 1 (58:45):
Now we're getting into a private select.
So here is their stave profileThree baked American puree, five
Makers 46.
Wait, one Makers 46, fiveroasted French Mendiant and one
(59:12):
toasted French spice.
So they went the opposite ofwhat we went they put the
chocolate.
It's so bizarre how it works.
I can't wait to actually tastewhat we did.
Speaker 3 (59:30):
No, because it's going to be just a little bit
different profile.
We did the actual stavessitting in there for six months.
Speaker 1 (59:38):
Wait our staves are right here.
This is very chocolatey, we did.
Speaker 4 (59:40):
Wait, our staves are right here.
This is very chocolatey.
Speaker 1 (59:49):
I don't think they wrote the staves on there.
Speaker 4 (59:51):
What it's in my book, that little book that we did.
Speaker 3 (59:57):
It's in my book, that little book that we did.
I will say, if I'm not mistaken, it was two, three.
Speaker 4 (01:00:15):
American puree.
I'm getting chocolate andbutterscotch, it's very
chocolatey.
It's buttery too.
Yes, it is buttery, that isreally good, randy Ford.
Speaker 1 (01:00:27):
Randy Ford, you would love this Mm-hmm For me
personally.
Speaker 4 (01:00:38):
It's not enough caramel.
Speaker 1 (01:00:39):
Right and there's too much oak.
Speaker 3 (01:00:41):
Yeah, I Save him a bottle from our maker's pick.
Speaker 1 (01:00:48):
John, you can have up to 10.
I can't wait.
John was already talking aboutearlier Walker's like open the
candy apple Walker.
We will open the candy applewhen we do the wheat whiskey,
(01:01:08):
the Star Hill Farm wheat whiskey.
Speaker 4 (01:01:11):
We're overdosed.
Speaker 1 (01:01:12):
Yeah, yeah.
No, we are pleasantly primed.
Yes, we are.
So all right, everybody, Istill got more in my glasses, I
got, but we're gonna throw thisout to the groups once we finish
up, so let me get ready well,let's do the cheers first.
Okay, wait I will do the cheers.
(01:01:32):
Okay, I will do Roxy's comingin, but let me get ready for the
finish.
You know when we get going Ineed to get the right screen up
there it is yeah, baby, get thisright there.
Speaker 4 (01:01:52):
Well, I can tell you, I don't regret buying that at
all.
Speaker 1 (01:01:56):
No, you can leave it for me.
Wait, it's no, I, I it's, it'soaky, but I don't who's I would.
You don't want to know whatthis is?
This is maker's mark cigarblend.
Speaker 4 (01:02:09):
oh my gosh it would be actually really good with a
with a yellowstone, rocky Patel.
Speaker 3 (01:02:16):
Yeah, with a Yellowstone as smooth and light
as it is.
Speaker 1 (01:02:22):
All right, everybody, let's cheers you too, super
Nash, cheers to you.
Remember good bourbon equalsgood times and good friends, and
good friends tonight especially.
Drink responsibly.
Don't drink and drive.
Make sure, and make sure youlive your life.
(01:02:45):
Take it away, Super Nash.
Speaker 3 (01:02:47):
Uncut and unfiltered.
Speaker 1 (01:02:49):
All right.
And here we go, carolina, you.
Speaker 2 (01:03:44):
Yes, please, oh yeah.
Now remember, it's got to bebourbon, bourbon.
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.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
We'll be right back.
Speaker 2 (00:59):
Every fool's a man who talks on the street, but
we're telling the truth.
Yeah, we're the Scotch andBurden boys Racing to hell and
(01:31):
making some noise.
Yeah, we're the Scotch andBurden boys.
We're here to have fun and wehope you enjoy.
We're here to have fun.
Yeah, enjoy, we'll hear youhave fun, yeah.
Speaker 1 (02:04):
Oh my God, give me my All right.
Welcome back to another podcastof the Scotchy Bourbon Boys.
Tiny here tonight along withSuper Nash hey, super Nash,
how's it going?
How?
Speaker 3 (02:21):
about you, Tiny.
Speaker 1 (02:23):
It's going really well.
I am doing the in between stuffnow.
Yep, got that up a little bitso we can hear you the music.
Great day for the scotchybourbon boys, that's for sure.
Uh, tonight I'm looking forwardto this uh, this blind, uh, I
blinds are fantastic and Ireally really um, uh, I feel
(02:49):
that they have been some of ourbest podcasts of all time.
And so, and we blinded andmaker's mark, I, I, we got to uh
, before I get into all thelittle bit of promotion that we
do but we got to do a barrelselect at maker's mark and get
(03:12):
about a half hour, about halfhour, 20 minutes with Rob
Samuels live.
I actually have to go backbefore before that and record it
.
So I have that recording andI'll put it out more like a uh,
I'll put it out as a youtube uhpot.
You guys can see it on youtubealso.
(03:32):
It was on facebook and we didthe live, but at that time the
the, you know we just had toomuch going on for to do the
youtube every single time andbut we got to get to Maker's
Mark and then realize that thepower was out right.
Speaker 3 (03:47):
Yeah, they had a lightning strike at the plant
sometime during the 90s.
So we get there.
They had no power in theoffices, the distillery, the
gift shop or anything, and so,along with Rob Samuels, he
agreed to go ahead we went intothe main office.
Along with Rob Samuels heagreed to go ahead we went into
(04:10):
the main office.
Speaker 1 (04:11):
That has been originally Bill.
Speaker 3 (04:12):
Samuels Sr, and it's been the same.
Speaker 1 (04:13):
That's the same table they started and used to pick
Maker's Mark.
Speaker 3 (04:21):
And yeah, it's just an amazing room.
And the actual what was so cooltoo, he actually set that panel
bucket that they actuallyburned the original recipe to
Maker's Mark.
He set that up there because itwas in the office and set that
up on the table for everybody tosee, which is, I think, a
(04:43):
pretty cool piece of historythere.
Speaker 1 (04:47):
Yeah, yeah, I think so too.
But what's great is he came inand this was our first time
spending a decent amount of timewith Rob.
A couple times we met, one timeat dinner and then another time
last year.
I talked to him for about three, four minutes at the Icons
(05:07):
Dinner at the Kentucky BourbonFestival, but we sat down and
really kind of got the feel forwhat Rob was trying to do.
And then initially and hetalked a lot about the weeded
you know that weeded bourbon,right, that weeded one, if I'm
(05:28):
not mistaken, the weeded, notbourbon, the weeded whisk, the
wheat whiskey that they justreleased and then talked about
what they're doing with, um, thefarming.
Yeah, he gave us a little bitof history.
Speaker 3 (05:42):
and then also to uh the regeneration farming you
know, and how they're gettingtogether with the farmers in the
community and all that, andalso the universities.
Yeah, the sustainable farming.
Yeah, sustainable farming.
Speaker 1 (05:58):
And he basically went into details and Makers Mark is
like the main leader in thisand that's really, you know,
really a cool thing.
And you know, I've got a couplebottles.
Tracy was asking if I have abottle signed by Rob Samuels and
yes, I do have a bottle from, Ibelieve, the 2020 Kentucky
(06:22):
Bourbon Festival.
I was able to get a bottle thatwas signed by Rob and Bill, if
I'm not mistaken, so that waskind of cool, but, you know, we
went over that with him, butthen the whole place is closed
because there's no power.
You can't go in the gift shop.
We were supposed to have lunchin the, in the, in their
(06:42):
restaurant restaurant, which isa chef uh restaurant there which
, but everything was closed.
But they still wanted to do andlet us do the barrel pick and
we, instead of going into thecellar where we were going to do
it, where there was noelectricity so it would be dark,
they took us to the lake house,right, yeah?
Speaker 3 (07:06):
and this was so cool because you're able.
The lake house was built androb had this place built to
where they can open up all theglass doors.
You're overlooking the lake andit was like he said.
He said you actually it sort ofinvited nature in to be right
there beside you while you'redoing the pick and the blending,
(07:28):
and that was so cool, such aunique experience.
Speaker 1 (07:33):
Right and you know the Star Hill Farms and
everything we got to see that Imean, overall, it was really
kind of a cool experience to doit in natural light.
There was no electricity forcharging devices, although we
did Facebook Live it.
We got that baby out there.
That was a fun experience.
(07:54):
But that brings us to theCellar Age.
Now my history of Cellar Age iswe were in 2023 at the festival
is we were in 2023 at thefestival.
It was a very what would yousay unique festival.
But if you remember, we were atthe Rick House and Cellar Age
was being released in a way thatwe weren't going to be able to
(08:18):
get any and they popped andcracked open the Cellar Age
there and poured me you boughtme a pour of the cellar age
right there and then and we bothsaid, yeah, it wasn't that, it
wasn't that great.
So fast forward to walker, whomissed our Christmas party.
(08:43):
After that, I met up with him Ithink sometime in probably it
might have been March toactually meet him and he had a
bottle of Cellar Age that hadbeen opened and, honestly, I
tasted it and it was one of thebest things I ever tasted this
time.
Speaker 3 (09:07):
And Walker said well, that's when I got to taste it.
A second time was at theChristmas party, when he had
opened up that bottle.
Speaker 1 (09:14):
It was truly amazing Walker had like half a bottle,
you know, and I'm sitting thereand I had a couple pours and
whatever, and he goes.
You can take the other halfhome, tiny, just when you're
done with the bottle, get itback to me.
Well, little did he know.
I was going to see him twoweeks later and I had to finish
(09:37):
that bottle off so I could bringthat bottle back.
It's probably the fastest Iever brought a bottle.
But so then he had anotherbottle and he can.
He promised it to me, but theonly way I could start drinking
it is if roxy's poor that he hadshe would get a poor first.
(09:57):
Well, roxy took like six weeksto torture me and that's this
bottle right here.
Roxy has hers, but tonight.
Last year we were really good.
We went to the after theChristmas party we went to
Maker's.
Mark and Roxy and me both got abottle each.
So I've got this bottle of 2024, plus I got another bottle of
(10:21):
2024, not open.
And then this year the festivalwas awesome and I was able to
pull a bottle of that not open.
And then this year the festivalwas awesome and I was able to
pull a bottle of of that fromthe festival.
Actually I think.
Speaker 3 (10:31):
I think I had also a bottle at the festival last year
of 2024, so I this is this ismy second bottle, and I have a
third bottle unopened yeah, thisis my second bottle of the 2023
that just was opened up a fewweeks back, and this is my first
bottle of the 24, and I stillhave one more cool bottle, but
(10:55):
because of Roxy and this year'sfestival, I managed to get three
bottles of the 2025.
Speaker 1 (11:05):
That's awesome, yeah, yeah, yeah, one is good for me,
all right, yeah, so, uh, sowhat are we gonna do?
How are we gonna do this?
Speaker 3 (11:14):
all right, so, first of, all, let me go ahead and
read.
Speaker 1 (11:18):
This is this is in the pamphlet okay, wait, wait,
hold on hold onwwwscotchiebourbonboyscom for
all things Scotchie Bourbon BoysGlen Caron's t-shirts.
Check it out.
Make sure we will have thewebsite updated this fall.
So, once I do that, check outall the new pictures, check out
all the new bios.
(11:38):
Everything's going to happen.
We are going to do this 100%.
I've been saying it for so longand I better do it.
I gotta, because we are reallythat we need to get one more, we
need to get that update in.
And then also we're on facebook, instagram, youtube and x,
along with apple, I heart,spotify and anywhere else that
you can listen or watch us.
(11:58):
We're probably there, um, buteither way, make sure you leave
good feedback and subscribe Nowon YouTube, you can subscribe
further by becoming a member.
So check out YouTube membershipplease, because that's
something that we woulddefinitely like y'all to do.
When you become a member,there's little things that
(12:20):
happen and you get specialthings.
I only got two members rightnow.
The more members I have, themore special things I'll do, all
right, so make sure that youcheck that out Now.
We got that out of the way.
Let's hear from Rob Samuels.
Speaker 3 (12:35):
All right.
Today we're blind tastingmakers.
Mark Celerage.
For this release, we set out todo something new without
forgetting who we are and whatwe stand for Bourbon that's
always aged to taste, not timeBourbon without the bite, that's
always smooth.
Aging our whiskey for over 10years wasn't something we never
(12:56):
did, not because we didn'tbelieve in it, but because we
hadn't found our way of doing it.
Outside, in our traditionalwarehouses, our barrels endure
the extreme Kentucky climate,season after season, year on
year.
If left there for too long, thetransfer of tannins makes the
bourbon bitter.
It doesn't stand up to ourfounder's vision for a soft,
(13:19):
creamy whiskey.
But what if, after whiskeybecomes full and mature?
But what if, after whiskeybecomes full and mature, makers,
we move the barrels into ourfirst of its kind limestone
whiskey cellar.
(13:44):
In here, the bourbon spends itsyears consistently around 50
degrees Fahrenheit, discoveringthe one-of-a-kind conditions we
needed for aging it to deeper,richer and more complex flavor,
one with hidden depths but nobitterness.
Our cellar's climate makes fora unique older bourbon, and the
proprietary design makes littleimpact on the broader climate.
The building is LEED certified,making it one of the only
(14:05):
operating facilities at anAmerican distillery to achieve
such high sustainabilitycredentials.
In many ways, maker's MarkCellar Age defines an older
whiskey that's distinctlyMaker's, one rooted in
challenging convention, askingwhat if?
And building on a a tastevision.
(14:26):
This generations in the making.
Each year, we bottle anotherspecial edition of this release.
The approach will remain thesame, but the unique blend of
whiskeys will change based onwhich barrels are ready by taste
, not time.
We hope you will join us forthe new, for this new yearly
tradition.
Of course, if you'd like toexplore the cellar yourself,
(14:47):
we'd love to show you around.
There's always something bighappening here at the Star Hill
Farm, rob Samuels.
Speaker 1 (14:54):
All right.
So the cool thing about this isthe first year that they did it
it was made up of I'll justtell you before we get to start
is that the first year it wasmade up of um, I'll just tell
you before we get the start isthat the first year it was made
up of 11, 13, 11 year, bourbonmaker's mark and six, 87, 12
(15:14):
year, then last year 15% 12-yearand 85% 13-year.
And then this year, which isamazing, they went 74% 11, 10%
(15:37):
13, and 16% 14.
So now we've got 14-year, butthis seller age.
To me now it's maker's mark,it's all maker's mark and which
is really cool, and it's justaged and blended differently.
But to me these three are sucha representative.
(15:59):
It's very similar to one of myfavorite evan williams master
blend, where they use 24 year.
You, you know what I mean, butas we keep going, you know
they're making these blends.
This year is a three-year blend, where the other past two years
it was a two-year blend.
Now, the uniqueness of a weededbourbon is that, as Ed Bly told
(16:20):
us and taught us, as Ed Bly toldus and taught us is that wheat
is a much finer, softer, moreimpressionable grain.
So he said, when you bottlethis, you put it in there, you
upset it, you put it underpressure, you put that cork in
(16:41):
there and you push thatdistillate is much more fragile
than the rye that's in some ofthe bourbon, you know, when you
make it with rye.
So you got the corn and the ryewhere this is corn and wheat.
So Maker's Mark, in my opinion,always gets so much better as
you keep that bottle open.
And that is one of the reasonswhy when I there was a bottle of
(17:03):
Maker's Mark and I always havea bottle of Maker's Mark, but
sometimes it can be a year oldthat it's been open and as
Maker's Mark goes, those weededbourbons just start picking up
those flavors in the bottle.
So I don't know how thisblind's gonna go, but that 2023
has been open for a good almost.
You know we're talking almosttwo years, so we'll see what
(17:25):
happens when we do this.
Now that brings us to the OldLouisville Whiskey Company
barrel bottle breakdown.
You got to see a mean down atOld Louisville.
One hundred percent Check itout.
You know he's moving to a newlocation.
I don't know when it's going tohappen, but you've got to stop
(17:46):
in and see what he's got inthere and the barrels and all
the whiskey.
He sells nothing younger thanseven years old.
He's got 17-year-olds, he's gotso many different things.
It's kind of like a means ofmad scientist.
And all of the barrels are hisexperiments, so it's Old.
Speaker 3 (18:15):
Louisville Whiskey Company in Louisville moving to
their Shively location real soon.
Correct, correct, all right,and now for the barrel bottle
breakdown rating system.
We rate by the nose, body,taste and finish.
On the nose and the body, youcan give it a rating of up to
four each, and on the taste andthe finish, you can give it a
rating of up to five each.
But if one of those areas is anexceptional, you can actually
(18:40):
give it an extra ba-dum-bum.
Speaker 1 (18:44):
What is that, roxy?
What do we give it for an extra, an extra?
Say it.
Speaker 4 (18:50):
Butt-up bump.
Speaker 1 (18:51):
There you go.
Speaker 3 (18:51):
Butt-up bump.
Yeah, I like hearing her say ita whole lot better than I do.
Speaker 1 (18:55):
Well, she's the one who invented it.
I mean, we were just sittingaround.
She invented the butt-up bump,anyways.
So that's how the rating isgonna go.
Well, it's gonna be uniquebecause we're gonna rate by
color, so you're gonna bewriting down color we don't know
what red is and actually, oractually, yellow yeah, I got
(19:17):
yellow dot, green dot and reddot in the order.
So the first butt up, the firstone.
We're going to rate themseparately.
So the first one is what we'regoing to go.
I've got palate.
I have not even tasted anything.
I've got a palate shock goingto happen here.
Let me see.
What do I want?
I should stick with Makers,right.
Speaker 3 (19:39):
No, let's go straight into the tasting of this.
Speaker 1 (19:42):
Oh, I understand, but here I understand.
But here I'm going to quickgive myself a little.
You can start tasting it, but Ihaven't tasted it.
My palate hasn't had anythingsince pizza at noon today.
Here we go Palate cleared ohGod, that's delicious.
(20:05):
I used the the.
Speaker 3 (20:08):
Oh my God it's so good, let's clear my palate.
Speaker 1 (20:15):
Did you bring water, roxy?
I didn't, but I can get you.
Can you get a couple of watersfrom your fridge?
Don't go up, go in your fridge.
You got the waters in yourfridge, just a little one.
Speaker 4 (20:26):
They're all big ones now.
Speaker 1 (20:27):
Okay, I would have a big one.
Yeah, hold on, folks, is itstill going?
It is still going.
Everybody out there.
We're getting ready to do thebottle breakdown of the first.
You got a glass back there.
No, just the bottle breakdownof the first.
You got a glass back there?
No, just yeah, I actually havea glass you can and you can have
(20:50):
the rest.
Perfect, look at that.
We don't even See he's.
You're going to do some falseadvertising there.
Speaker 3 (21:01):
I'm not yeah.
Speaker 1 (21:03):
I could see that.
Well, all of a sudden, uh, allof a sudden, facebook or youtube
be like.
You can't do that, it can't be.
You got that.
It's not like it had spider-manin here, all right.
So the first one we're doing isyellow.
We don't know what yellow is,folks, and we got some water,
(21:26):
all right, so I'm gonna, so Iwill get this, so I can drink.
Speaker 3 (21:31):
I can drink some water out of my scotchy bourbon
boys crystal glen karen rightyou got one too.
Speaker 1 (21:37):
I got mine sitting right here too, right?
Uh, all right, look like it.
No, it doesn't.
Yeah, I got mine right theretoo, but all right.
Speaker 3 (21:47):
Right, let's go to the news, baby.
Speaker 1 (21:54):
Tons of brown sugar, just tons of it.
Candy, brown sugar, candy,brown sugar On this one, caramel
and brown sugar.
So the proofs on these, let'ssee.
(22:17):
I'll give you the proofs on allthree real quick.
A slight bit of oak One 12.9 onthe 2025.
The 115.7 on the 2023.
(22:38):
And 119.3 on the 2024.
Speaker 3 (22:44):
So actually this year is the 119.
Speaker 1 (22:50):
Yep so.
Speaker 2 (22:59):
All right.
Speaker 1 (23:04):
That's a pretty.
There's that.
There's an aspect of ethanoland brown sugar and a little bit
of chocolate on this one whichone are you doing first?
Yellow yellow yeah, yellow youcan only drink half.
(23:25):
Very smooth, very smooth.
That brown sugar comes throughon the taste and there's a
(23:48):
little bit of this reminds me alittle bit of old forester.
I don't know why, but there'salmost a little bit of banana on
there.
Uh, usually they're big caramel.
Speaker 3 (24:06):
I'm getting a little bit of fruit, but I can't quite
put my finger on it right now.
Speaker 1 (24:14):
Now the finish is picking up.
Speaker 3 (24:17):
Get the brown sugar, a little bit of it, and the
finish is picking up some of thecaramel, maybe some dried fruit
.
Speaker 1 (24:25):
For you know a, you know 110, 112.
This thing is drinking.
This one is drinking reallyeasy a hug, not quite like what
was happening with booker's hug,but it's a nice hug, very
comfortable how do you know it's110 or 112?
Well, because they're all 119,110, whatever that range,
(24:47):
nothing's 120 and nothing'sbelow 110.
Speaker 2 (24:53):
All right, all right.
Speaker 1 (25:02):
There's a little bit of complexity on this one.
Speaker 3 (25:07):
I'm liking the finish .
Oh, I love the finish.
The body on it Caramel.
Speaker 1 (25:12):
Caramel.
Speaker 3 (25:15):
All right, caramel sweetness, let's go ahead and
start writing this one Yellowdot.
You want to go first on thenose, sure.
Speaker 1 (25:29):
I am going to give the nose a three out of four.
Speaker 3 (25:35):
That's about what I was going to say, because it's
not real complex.
You're just mostly gettingbrown sugar and caramel, a
little bit of ethanol and just aslight hint of oak Berry slime.
Yep, there we go.
(25:58):
I'm liking the body and theviscosity, so do you give it a
three?
Yeah, I gave it a three and yougave it a three?
Yeah, I'm going.
I'm moving on to the body now.
Speaker 1 (26:10):
All right, so on the body, I love to do this.
The Glencairn allows you to seewhat it does in the glass.
Speaker 3 (26:18):
Yeah, you can see it's really thick on the glass.
Yeah, yeah, the very thick legs, yeah, wow the thing about it
(26:46):
is like it's hitting across theroof of my mouth and across
across my tongue, but it's nothitting the sides.
Speaker 1 (26:53):
It hits the sides, but not with taste.
There's a little sting there.
But yeah, I know what you'resaying.
What are you going to give it?
Speaker 3 (27:02):
I'm going to give it a three because it's not quite
as good a body that I'd like itto have and I would agree with
you there.
Speaker 1 (27:19):
It's also a three.
All right taste.
I have no idea which one thisis.
As I taste it, it just keepsgetting better and better.
It's like my palate's waking upout of five.
(27:44):
Um, I'm just gonna say I lovethis.
It's almost like a caramel Ifyou poured a little bit.
It's not caramel sauce, butthere's a caramelly flavor and
there's just a little.
There's hints.
It's hinty.
It's not this blow out yourcaramel banana flavor, but the
(28:06):
flavor's there and that I thinkand I enjoy.
So I'm going to give the tastea four out of five.
I'm liking it.
Speaker 3 (28:17):
To me it's almost tasting like a Milky Way,
because I'm getting a little bitof that chocolate now I can see
it's getting a little flavorand then that little bit of what
do you call it?
The fluffy nougat or whateverit is with the vanilla.
Yeah, and then that brown sugarcomes across, so I think I'm
(28:42):
going to have to give it a fouror two.
It's got a great finish to it.
Speaker 1 (28:50):
Alright, we come up to you doing the finish.
Speaker 3 (29:03):
I think the finish on this this finishes really well.
All the flavors are justpopping as it finishes and goes
down.
It's got a nice medium hug toit.
I don't think it's a five, soI'm going to give it a four.
Speaker 1 (29:29):
Well, I do not concur .
I think this is a long finish.
It is subtle but long it'sstill there after a whatever.
I really think it's pleasant.
I think it finishes better thanit tastes like in the taste
(29:51):
when it goes to the finish.
There's flavors in there thatare there, and so I am going to
actually give the finish a five,all right.
Speaker 3 (30:05):
I think I'm waiting.
You sure you're not going tothrow that, but up up in there.
Speaker 1 (30:11):
There's no but up up.
But even the burp I just had Iwas just checking it's still
there.
If I drank this and I wentupstairs and this is the flavor
that was in my mouth before Iwent to bed, I'm happy, and
that's kind of what that is.
I'm happy with that, so alright.
So I gave this.
Speaker 3 (30:32):
You gave it 15, I gave it 14, so a total of 14 and
a half okay, right, all right.
Speaker 1 (30:40):
So on to the next, which is all right.
I'm gonna put that right upthere.
That was yellow, so this isblue that was yellow, blue,
yellow.
Blue or green Green?
Is it green, rachel?
It's green Green.
What's it?
All right, let me All rightthat nose.
(31:02):
I love the nose on this.
It's more caramelly and,granted, these have been poured
for me since, I think, 6, 30, sothis had some time to air and
give us what's in the glass.
Speaker 3 (31:23):
Yeah, mine mine and we're poured up.
I think she poured them upabout a quarter of a.
Speaker 1 (31:31):
Oh my God, the caramel on this nose.
This one lacks the ethanol Igot to tell you.
Speaker 3 (31:40):
John just commented would you brush your teeth with
that finish?
I would.
And Tiny replies he would dothat.
I mean this is a little bitweaker on the nose than the
(32:02):
first one.
Speaker 1 (32:03):
Well, I just don't get the ethanol.
Speaker 3 (32:06):
Yeah, well, I think that's what I'm getting at, and
I'm not getting the ethanol offof that.
Speaker 1 (32:12):
But I get much better .
It's a bigger caramel vanillafor me.
Speaker 3 (32:18):
I'm going to make a little note on Gelidon Awesome
what.
Speaker 4 (32:23):
Which one I picked is my favorite.
Very excited about that.
Speaker 1 (32:30):
So she's just going ahead.
Not even I didn't put that, soshe's just going ahead.
Speaker 4 (32:33):
Not even I didn't put colors on mine, I put them in
these glasses.
Speaker 1 (32:40):
Of course, of course.
Speaker 4 (32:42):
And then I scrambled them, so I don't know what's
what.
I had to go back to the picture.
I had no idea, okay.
Speaker 3 (32:50):
I'm getting more caramel off of this than I am.
The brown sugar, oh yeah.
Speaker 1 (32:55):
This is what I love.
This one's here.
I'm going nose first on thisone and I will give this nose a
four.
Speaker 4 (33:11):
Let's just say that what I expected the order to be
was exactly the order.
That's what I expected, andI've never tasted the 25, until
whichever one of these is 25.
It's the first time I evertasted it.
Speaker 3 (33:30):
I think there's more flavors or more aromas coming
off of this nose than there isthe first one.
You're right, rach, I guessbecause there's less ethanol
there.
Speaker 1 (33:44):
I did open this bottle, rachel, last week when
we got home.
I know Just so it could air outwith the rest, but it took
months for me to like the 2023so what did you?
Speaker 3 (33:59):
give it a little bit of brown sugar, a little bit of
vanilla and almost almost alittle bit of cherry.
Speaker 1 (34:06):
A little bit of dark cherry.
So what you giving this nose?
Speaker 3 (34:10):
I'm gonna give it a four, two.
I like this nose better thanthe first one.
Speaker 1 (34:15):
I do too.
I absolutely do too.
All right, you're on for body.
Speaker 3 (34:25):
This too is really thick in the glass.
I mean thick.
I think this one's thicker inthe glass than what the first
one was.
Speaker 1 (34:42):
That is weird.
The first taste I got, thisone's body isn't as big Mm-hmm,
mm-hmm.
Speaker 3 (35:00):
When we get to the taste.
The taste are there.
I'm going to give this body athree.
Speaker 1 (35:11):
It doesn't reach my cheeks, so I'm going to give the
body a two.
Speaker 3 (35:17):
A two Wow way down there on the body.
Speaker 1 (35:20):
What do you mean?
Two of four, it's average.
It's an average body.
Speaker 3 (35:24):
Yeah, yeah.
I don't like I like the smellof this.
One more Mmm.
I like the taste of this one, Ithink, the taste is the
(35:48):
strongest.
Speaker 1 (35:49):
I don't know where all this chocolate's coming from
.
It's got a dark chocolatefinish.
Speaker 3 (35:59):
A real dark chocolate .
Where are you going?
Almost like a bitter chocolate.
Speaker 1 (36:05):
Yeah, dark dark chocolate, no sugar.
Yeah, but I don't mind that fora finish I'm getting the
sweetness, the sweetness fromthe other flavors.
Well, I get the sweetness upfront on my tongue.
Yeah, I get the sweetness upfront on my tongue.
A little bit of cherry, there'scaramel, a little bit of cherry
, and then it goes dark.
(36:25):
Out of five, I will give thetaste of four I think I'm gonna
have to give it a five.
Speaker 3 (36:46):
I really like the taste of this one.
I think it's probably thestrong point of it.
Speaker 1 (36:55):
Well, you're gonna give the finish and I still got
a little left because I gottacompare all three.
Speaker 3 (36:59):
And this is where I think this one is lacking on the
finish.
Speaker 1 (37:06):
I don't think it's lacking, but it's a more of a
dark chocolate and it's not aspleasant of a finish as the
other one.
I'm not.
I can't rate this the same onthe finish.
Speaker 3 (37:19):
I'm getting less flavors coming across.
I'm getting more of that, thatdark chocolate, yeah, that's
what I'm that's a little bit ofbitterness or love.
Speaker 1 (37:30):
That's what I'm left with.
Yes, I agree.
Speaker 3 (37:32):
That's what I'm left with.
Yes, I agree, that's what I'mleft with, and the hug getting
quite quite as there.
So what are?
Speaker 1 (37:40):
you giving this finish, I'm gonna give the
finish a three.
I'm gonna give the finish athree also.
So what do we got?
I'm going to give the finish athree also.
Speaker 3 (37:58):
So what do we got?
You gave it a 13, and I gave ita 15.
Speaker 1 (38:10):
So it is a 14 even, and the other one was a 14.5,
right Yep.
Speaker 3 (38:16):
yep.5 right yep yep, all right on to the next oh my
god, and I'm making me a littlenote at the bottom so that I can
try to guess what's what.
What year is what's?
Speaker 1 (38:36):
what.
So this is red.
No, we shouldn't guess.
I don't care, we'll just dowhat it is and go.
We don't have to guess what'swhat.
That's like putting us on thespot of trying to know what's
what, and we don't have to dothat to ourselves, we just have
to rate them.
Okay, I will give this red.
(38:58):
This is by far the best noseI'm going to give this.
I haven't even tasted it and Ishouldn't do this, but I'm going
to give the nose a four and abut up up Whoa.
(39:22):
Four and a butt up up thecaramel on this the richness no
ethanol.
Beautiful everything I want.
I could just sniff this forever.
Oh wow, it is a rich, darkcaramel toffee, like it's burnt
caramel which goes to toffee,and I just love that smell.
Speaker 3 (39:39):
I love toffee.
Speaker 1 (39:41):
I want to eat toffee right now.
I want one of those caramelsthey sell at the distilleries.
God, that's beautiful, mmm, godthat's beautiful.
Speaker 3 (39:59):
What are you going to give the nose?
I'm still trying to climb inthe glass.
It's so thick.
Oh my gosh, that nose iswonderful.
That is a complex nose, itreally is.
I mean, there's a lot going onfor there, more than the other
two.
Speaker 1 (40:23):
This isn't even a comparison.
I'm going to have to give it afour, with a ba-dum-bum too,
because this is the best noseout of all three of them,
ba-dum-bum up on two becausethis is the best nose out of all
three of them.
Speaker 3 (40:38):
But up and now, like I said, yeah, I don't even think
I want to torture myself withtrying to figure out what's what
, because I.
Speaker 1 (40:43):
whatever this is, it's the far superior one and I
and based off of what I know, Icould guess, but I I could be
completely wrong.
Actually, I hope this is the2025, because that's what I have
the most of, but I don't thinkit's that.
That's probably what I have theleast of, but who cares?
All right, so you're on tastenow.
Speaker 3 (41:03):
I have the most of.
Speaker 1 (41:09):
Oh my God, what's the body?
The body's a four.
I'm sorry I went ahead.
It just fills your mouth witheverything, everything,
everything.
It's so good.
Speaker 2 (41:26):
Wow.
Speaker 3 (41:31):
This is really thick too.
Speaker 1 (41:33):
Oh, it is yeah, but it hits everything.
It goes to your cheeks, it goesto yeah, it's everything.
Speaker 3 (41:39):
This is the first one that really hit the sides of my
mouth.
Real good with the flavors.
Yeah, I'm going to have to giveit a four, four also, you're
not going to cheat.
Speaker 1 (41:52):
No, I'm going to give it a 4 also.
I already did, I wrote it down,but I had to hit it now taste.
I don't have to taste thisagain.
It gets a 5 red, and all I cansay is this is what I love, oh
(42:20):
my god caramel, cherry, vanillaand then yeah maybe a sweeter
chocolate on the back of yourthroat and then finishes with,
like an apple caramelextravaganza.
Speaker 3 (42:39):
That's what I was just getting ready to say a tart
apple.
Speaker 1 (42:44):
It's like so stupid good.
This is dumb good.
So I gave the taste a five.
What are you giving the taste?
Speaker 3 (42:53):
I'm giving it a five too, that's ridiculously good.
All right, you're on for finishhere's more flavors in this and
probably the other two combined.
Speaker 1 (43:06):
I just think I wish they could duplicate this over
and over.
I'm gonna find out what it is.
I this could be blind and wecould be completely wrong, but
who knows?
I hope it's not what I think itis, because what I think it is
is whatever.
But I've been so duped by blindtastes of Maker's Mark in the
past, so I'm not going to makeany predictions of what it is.
(43:29):
I just want to know.
Speaker 3 (43:32):
I think we should at least make one prediction.
Speaker 1 (43:36):
No as to what it is.
What is this?
Speaker 3 (43:40):
What is this as far as finish?
Let's finish the rating.
Speaker 1 (43:44):
Finish the rating.
Finish the old Louisvillebarrel bottle breakdown of red.
It's by far the best.
Speaker 3 (44:03):
All the flavors are finishing right across all the
way through.
I'm getting a better hug off ofthis one.
I'm going to give it a five.
Speaker 1 (44:21):
I would agree wholeheartedly, although I liked
the finish on the first one.
The finish on this is justfantastic.
It is Five.
Everything I think you'd wantin a micro-mark.
I mean, that's a 19.
(44:42):
We both just gave it 19 out of18.
Yeah, all right, so do we hurryup?
Okay, you make a prediction ofwhat you think it is.
I'm not going on record becauseI I want you to yeah.
Yeah, no, I am not going onrecord because I have no idea
(45:03):
what that really is.
I think it's the 2023, but I'mnot going to go on record.
You just did.
No, I did not.
I said I think it, but no, Ididn't.
Speaker 3 (45:11):
You said it was the 2023.
What do you think it is?
I'm going on record I thinkthis is the 2025.
Speaker 1 (45:19):
Okay, all right.
So here comes the reveal.
Speaker 4 (45:23):
Can I do it?
Speaker 1 (45:24):
You do the reveal.
So the first one Wait, wait,wait, wait.
So yellow got a 14.5.
What did I give it?
What did you give it?
Speaker 3 (45:36):
Okay, it uh.
Okay, you gave it a 15 and Igave it a 14 then.
Speaker 1 (45:44):
So I thought this was I gave a 15, you gave a 14, so
what?
So now we're at blue, right orgreen, green.
So what did green?
What did you give green andwhat did I give green?
Okay, you gave it a 13 and Igave it a 15 on green so you
(46:06):
think green is better thanyellow and I thought yellow was
better than green, but we bothpicked red.
Speaker 3 (46:21):
We both picked red.
Speaker 1 (46:22):
Okay, so we flipped on.
Here she goes on the revealwhat is the yellow dot.
Speaker 4 (46:30):
I'll just tell you my order because I won't do all
the barrel bashing andeverything.
Speaker 1 (46:35):
No, what is?
My order was what did you thinkwas the best?
Speaker 4 (46:43):
I thought I got to go back to the picture.
Speaker 1 (46:46):
Yeah, but no, do the Wait, wait, wait, if you no, no,
no, no, no, no.
But if you do it, then we'llknow what we picked.
Okay, that's true.
So you do the reveal.
Speaker 4 (47:00):
So what was your number three?
Speaker 1 (47:02):
Number three.
For me, number three was thegreen dog, no number three.
Speaker 4 (47:08):
For Jeff.
Speaker 1 (47:09):
Wait, wait, wait, wait.
Number three was 14 between us,but he gave it a 15, so it was
his number 2.
And yellow was my, Okay, so,but it was the third one.
Green was number 3.
Speaker 4 (47:29):
Green is Maker's Mark seller age 2025.
Speaker 1 (47:35):
Oh wow, so 2025 was green.
Speaker 2 (47:38):
Yes.
Speaker 1 (47:41):
There's nothing on Okay.
So 2025 was green and he madegreen.
He liked 2025 better and I putit third and he put it second,
okay.
Speaker 4 (47:57):
So now when I tell you what is yellow yes, yes,
okay, so yellow, yellow, whichis 14.5.
Speaker 1 (48:05):
Yes, was seller age 2023 2024 yes, that's awesome
2023 so.
So I thought 2023 was.
Speaker 3 (48:20):
The red dot, the one we picked, 19.
Is 2020.
Speaker 1 (48:24):
And we have a whole nother bottle.
So what I will say about thisNash is 2024 has been sitting
not, as that's crazy that 2024has risen to the top when I
always thought 2024 wasn't asgood as 2023.
(48:48):
Look, you see, mine's been open, so, Roxy.
So here's Roxy's reveal.
Speaker 3 (48:53):
That's been open for about a year.
Speaker 4 (48:55):
Roxy's review is I still picked 2024, number three,
because I don't care for it.
Okay, but I didn't know whichone it was.
Speaker 1 (49:06):
So Roxy picks what we picked.
Speaker 4 (49:08):
number one 2024 was still my number three, and I'll
tell you why.
It's too hot, okay For bakers,and the finish is bitter to me
in my palate, so it is not assweet as the others.
Speaker 3 (49:25):
So that is the reason , so that's why so 2024 is hold
on it is a blend of 15% whiskeyaged 12 years and 85% whiskey
aged 13 years.
Speaker 1 (49:42):
Nash, it is the highest proof.
It is 119.3.
Yes.
Speaker 4 (49:48):
I usually like the higher proofs, but that one just
blows out my whole palate.
Okay, so then my number two wasyellow 2023.
Speaker 1 (50:00):
Okay, we agreed on 2023.
Speaker 4 (50:02):
And my number one.
Speaker 3 (50:03):
I did not know was 2025.
Speaker 4 (50:06):
So Roxy 2025 has the most perfect balance of
sweetness and a little bit offruit and enough oak to satisfy
me and the finish is outstandingand the nose blows me away.
So it's the most caramelwithout the ethanol.
The other two had a littleethanol.
That one didn't have any.
Speaker 1 (50:28):
Well, do you have any of the 2025 left?
That's yellow right.
Speaker 4 (50:33):
And I sniffed them and take the nose.
Speaker 1 (50:36):
Take a sip of the 2025 right now.
Nash, after we did it, there'sit.
Speaker 4 (50:43):
now it is a beautiful bouquet on the nose and but
there's a little more oak in it.
But you know how much I like alittle bit more oak.
It's the oakiest one of thethree.
Speaker 1 (50:54):
So what's crazy is anybody?
Speaker 3 (50:57):
I was telling you that that had a little bit more
open Yep it does, it does.
Speaker 4 (51:02):
But I will tell you this Not so much that it kills
it.
Speaker 1 (51:05):
Being a.
Speaker 3 (51:07):
So the Scotchy Bourbon Boys, my 2025 has been
open longer than what y'all'shas.
So mine had a little bit Iguess a little bit less ethanol
to it this time, and I actuallywrote that down on the bottom of
my page there Less ethanol.
Speaker 1 (51:25):
Well, I'm drinking the rest of the 2025.
And it's fantastic.
All of them are fantastic.
Okay, yeah.
Speaker 3 (51:31):
Yeah they're all fantastic.
Speaker 4 (51:32):
The 2024 is what puts it at the bottom.
For me, it's just not thefinish I like.
Speaker 1 (51:39):
And me and him both of us we loved it.
But that's the whole thing.
This is right.
Tracy says go on record.
Then she says yes, you did.
Anyways, I thought 2024 was2023.
Anyways, I thought 2024 was2023.
(52:01):
I'm as excited now about 2024as I got on 2023, but I am
excited for what 2025 will do inthe bottom 2025 and 2023 were
very similar to me on the nose.
Speaker 4 (52:18):
But I mean, for God's sakes, for God's sakes, they
all taste like makers.
But if I was going to chooselike if you said come get a pour
, I'm coming to get more 2020.
Speaker 1 (52:23):
Well, as I'm doing this blind, I'm just going by
what I taste, and the flavors ofthe 2024 were just boom.
Here comes Roxy for some 2025.
You would like some more 2025?
You should say yes, please.
You would like some more 2025?
.
Speaker 3 (52:38):
You should say yes, please, and a big shout out to
Roxy for setting all this up.
Speaker 1 (52:43):
Oh my God, Roxy's getting a little bit buzzed
right there.
Look at Roxy's pour right there.
Speaker 4 (52:49):
No chance of going to work there, it is you saw it
happen live.
Speaker 1 (52:56):
Now here's the 2023.
I can't believe I got 2023 justsitting 2023 is delish actually
, and I just think, 2023.
Now, after it's two years later, it it peaked a year ago
(53:18):
Probably.
It peaked like six months agoand now there's a little bit
more oaky aspect to it.
Speaker 4 (53:24):
So 2023 is what Walker gave me, correct.
This is it right here, yeah, Icalled it the bathtub room, so I
put it right on my bathtub thatwas bathtub room.
Speaker 3 (53:34):
And I was relaxing.
And I opened it up before wewent to the festival.
Speaker 1 (53:39):
Yeah, and I picked mine up at the festival and
opened it up when I got home.
Oh, this nose.
Speaker 3 (53:44):
I had finished up my bathtub bottle.
Speaker 4 (53:46):
How can you guys not?
Just think it's me my otherbottle of 23.
Speaker 1 (53:49):
I mean, I think next Tuesday, since you have the Star
Hill Farm Wheat Whiskey, weshould hit the Wheat Whiskey
next Tuesday there, super NashFarm Wheat Whiskey.
We should hit the Wheat Whiskeynext Tuesday there, super Nash,
because we could just do aMaker's Mark extravaganza and
we'll talk about our barrelselection and keep it going.
How about that Nice?
(54:11):
I mean, I've got so much Signedby Rob Samuels.
Oh, when did you do that?
When did that happen?
Speaker 3 (54:19):
That's the bottle that I picked up at Revival.
Oh, our buddy Brad Bonds, bigshout out to him.
Speaker 1 (54:27):
What year is that?
What year is that?
Speaker 3 (54:34):
It was actually signed December of 03.
Oh my God, it was actuallysigned December of 03.
Oh my god, this bottle isactually a 89 and if you look at
the label right up under there,it says old style sour mash.
Speaker 1 (54:56):
Oh, god, that's that.
I don't know if you could ever.
Speaker 3 (55:00):
That's one you don't open Right up under there it
says Old Style, Sour Mash.
Oh God, that's that I don'tknow if you could ever.
Speaker 1 (55:04):
That's one you don't open.
Yeah, yeah, I probably won'tever open that one.
Yeah, that's just something tokeep.
Maybe in 15 years yeah, me andyou, when we're retiring and
turning it over to Knob's, we'lldrink that one.
Speaker 3 (55:16):
Yeah, when we're handing the turning it over to
knobs, we'll drink that way inthe rain, and in the rain it's
uh knobs I'll get my rocketscientist son yeah rock, yeah
knobs, and and marty.
Speaker 1 (55:27):
And then also we'll get um, my, my, my, uh, grandson
avery, and we'll all but uhjohn's excited for the Star Hill
Farms.
I opened this right away.
I really think this one mightbe the I don't know.
We might have to do a newcategory for Scotchy Bourbon
(55:47):
Boys where it's the whiskey ofthe year, where we each pick a
whiskey.
Speaker 3 (55:52):
It could be bourbon or whiskey.
Speaker 1 (55:53):
You know, I've always thought that, and then you have
that bottle.
You've got my bottle right.
Yep, I'll let you have it.
This is the one from RobSamuels and you have the one
from John yeah it's right there.
Yep, right there.
I still think it's one of thebest things I've tasted this
(56:15):
year.
All right, so I also.
Where are we at here?
Are we at an hour?
We've got a couple minutes.
Roxy, bring over.
We did pick up the festival.
Bring over Randy's pick.
Randy 57, the festival pickfrom it's right there on the.
(56:40):
We got candy apple from.
Speaker 3 (56:43):
She struggled a little bit with uh stardew okay.
Speaker 1 (56:49):
so, tracy, you gotta leave it open.
You gotta open it right awayand it is very Okay.
So here we go.
Did you pick up the KentuckyBourbon Festival pick for this
year?
For Randy's?
Yeah, so let's finish this upwith the cheers.
Okay, let's open them.
All Maker's Marks should beopen.
(57:11):
It's wheat.
It's a fresh crack.
Fresh cracks are nowhere near,but this is the pick from the
festival.
Roxy is on board.
I love you, dear.
Let's not break the cork.
(57:36):
I'm good at breaking.
Speaker 3 (57:40):
oh, look at it and look at how saturated the cork
is and look, look what I did assoon as I come home when I
before I put it in the thing andwe're talking randy's 57, right
?
Yep, you opened it.
Speaker 1 (58:06):
We should open all.
All maker's marks need to beopened.
Damn that 2024.
It was just everything I neededit to be.
I understand you.
You too.
Speaker 4 (58:21):
Where's your glass?
Just a wee bit.
Speaker 1 (58:25):
That's good.
I know what a wee bit is yourarm popped in the podcast.
This pick was done for theKentucky Bourbon Festival, and
you know.
Speaker 4 (58:41):
Ooh, nice.
Speaker 1 (58:45):
Now we're getting into a private select.
So here is their stave profileThree baked American puree, five
Makers 46.
Wait, one Makers 46, fiveroasted French Mendiant and one
(59:12):
toasted French spice.
So they went the opposite ofwhat we went they put the
chocolate.
It's so bizarre how it works.
I can't wait to actually tastewhat we did.
Speaker 3 (59:30):
No, because it's going to be just a little bit
different profile.
We did the actual stavessitting in there for six months.
Speaker 1 (59:38):
Wait our staves are right here.
This is very chocolatey, we did.
Speaker 4 (59:40):
Wait, our staves are right here.
This is very chocolatey.
Speaker 1 (59:49):
I don't think they wrote the staves on there.
Speaker 4 (59:51):
What it's in my book, that little book that we did.
Speaker 3 (59:57):
It's in my book, that little book that we did.
I will say, if I'm not mistaken, it was two, three.
Speaker 4 (01:00:15):
American puree.
I'm getting chocolate andbutterscotch, it's very
chocolatey.
It's buttery too.
Yes, it is buttery, that isreally good, randy Ford.
Speaker 1 (01:00:27):
Randy Ford, you would love this Mm-hmm For me
personally.
Speaker 4 (01:00:38):
It's not enough caramel.
Speaker 1 (01:00:39):
Right and there's too much oak.
Speaker 3 (01:00:41):
Yeah, I Save him a bottle from our maker's pick.
Speaker 1 (01:00:48):
John, you can have up to 10.
I can't wait.
John was already talking aboutearlier Walker's like open the
candy apple Walker.
We will open the candy applewhen we do the wheat whiskey,
(01:01:08):
the Star Hill Farm wheat whiskey.
Speaker 4 (01:01:11):
We're overdosed.
Speaker 1 (01:01:12):
Yeah, yeah.
No, we are pleasantly primed.
Yes, we are.
So all right, everybody, Istill got more in my glasses, I
got, but we're gonna throw thisout to the groups once we finish
up, so let me get ready well,let's do the cheers first.
Okay, wait I will do the cheers.
(01:01:32):
Okay, I will do Roxy's comingin, but let me get ready for the
finish.
You know when we get going Ineed to get the right screen up
there it is yeah, baby, get thisright there.
Speaker 4 (01:01:52):
Well, I can tell you, I don't regret buying that at
all.
Speaker 1 (01:01:56):
No, you can leave it for me.
Wait, it's no, I, I it's, it'soaky, but I don't who's I would.
You don't want to know whatthis is?
This is maker's mark cigarblend.
Speaker 4 (01:02:09):
oh my gosh it would be actually really good with a
with a yellowstone, rocky Patel.
Speaker 3 (01:02:16):
Yeah, with a Yellowstone as smooth and light
as it is.
Speaker 1 (01:02:22):
All right, everybody, let's cheers you too, super
Nash, cheers to you.
Remember good bourbon equalsgood times and good friends, and
good friends tonight especially.
Drink responsibly.
Don't drink and drive.
Make sure, and make sure youlive your life.
(01:02:45):
Take it away, Super Nash.
Speaker 3 (01:02:47):
Uncut and unfiltered.
Speaker 1 (01:02:49):
All right.
And here we go, carolina, you.
Speaker 2 (01:03:44):
Yes, please, oh yeah.
Now remember, it's got to bebourbon, bourbon.
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