Middle West Spirits has emerged as a powerful force in American whiskey, acquiring Old Elk Whiskey and expanding with a massive 75,000 square foot facility that produces 14,000 barrels every three months.
• Founded in 2008 by Ryan Lang with a commitment to Ohio-grown grains and local production
• Recently acquired Colorado-based Old Elk Whiskey to secure its future with a dedicated production facility
• Produces a standout four-grain wheated bourbon featuring dark pumpernickel rye that delivers butterscotch, caramel, and toffee flavors
• Scored an impressive 17/18 in our tasting, rivaling established brands like Booker's and Rare Breed
• Operates one of North America's largest independent distilleries with a grain-to-glass philosophy
• Manages over 25,000 acres of Ohio grain farmland to ensure quality control
• Works with Speyside Bourbon Cooperage in Jackson, Ohio for their barrel needs
• Produces 15 brands including Midwest Bourbon, Rye, and Wheat Whiskeys
Join us at the Kentucky Bourbon Festival and for our next barrel selection - a private Maker's Mark pick on Thursday morning, September 4th at 9am!
The American whiskey landscape is shifting eastward, and Middle West Spirits is leading the charge. In this eye-opening episode, we explore how an Ohio distillery has transformed from a small craft operation into one of North America's largest independent distilleries, culminating in their recent acquisition of Colorado's Old Elk Whiskey.
Ryan Lang founded Middle West Spirits in 2008 with a vision to create a true "Ohio bourbon experience." Unlike many who source ingredients from across the country, Middle West embraces a genuine grain-to-glass philosophy using exclusively Ohio-grown grains and partnering with Speyside Bourbon Cooperage in Jackson for their barrels. This commitment to local terroir is paying dividends as their whiskey gains national recognition.
The star of our tasting was their Michelson Cast Strength Wheated Four-Grain Bourbon (Batch 001), bottled at a robust 122.2 proof. What immediately captivated our panel was its complexity without astringency – delivering notes of butterscotch, caramel, toffee, and what one panelist described as "warm pumpernickel rye bread with butter." The unique four-grain mash bill features non-GMO yellow corn, soft red winter wheat, two-row barley, and dark pumpernickel rye.
During our Old Louisville Barrel Bottle Breakdown, this bourbon scored an impressive 17 out of 18 points, with particular praise for its thick mouthfeel, complex flavor profile, and lingering finish that rivals established barrel-proof bourbons costing significantly more. At approximately $70, it represents exceptional value in today's premium bourbon market.
Middle West's expansion has been nothing short of remarkable. Their new 75,000 square foot facility produces approximately 14,000 barrels every three months, tripling their workforce and managing over 25,000 acres of Ohio grain farmland. With this capacity and their acquisition of Old Elk, Middle West is positioned to become a dominant force in American whiskey production.
Whether you're a bourbon enthusiast looking for the next frontier or simply appreciate craftsmanship and innovation, Middle West Spirits deserves your attention. They're proving that world-class whiskey can come from unexpected places when passion meets commitment to quality and local sourci
Add for SOFL
If You Have Gohsts
https://www.scotchybourbonboys.com
The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world, tastingexperience in New Loop.
You won't be disappointed Atboth locations their barrel
picks all day, every day, arelike none other.
(00:25):
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 friendlystaff and ownership, will ensure
you many good times with goodfriends and family.
Speaker 2 (00:45):
Remember to always drink responsibly, never drink
and drive and live your lifeuncut and unfiltered.
Speaker 1 (00:56):
We'll be right back, yeah, yeah.
Speaker 3 (02:05):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
How is everybody tonight?
Speaker 5 (02:15):
Well, we're doing awesome up here in Wheaton
Illinois, and a friend of ours,a very good friend of ours in
the podcast, john Ritt, we gotJohn Ritt and we've also got
Super Nash and we also haveWhiskey Doc, which he's doing a
Power Central accumulationproject right now.
(02:36):
He's behind the scenes, buttrust me, he's here.
There he is.
He'll be working his way inhere just shortly.
Speaker 3 (02:47):
Oh, was his laptop not plugged in?
Speaker 5 (02:51):
Not for long enough, but we just wanted to make sure
that we weren't going to die outthere in the middle of the
podcast.
Speaker 3 (02:57):
You didn't want to be me, because I usually die out
in the middle of podcasts.
Speaker 5 (03:02):
You're the one that's usually having power problems,
right middle of podcast.
Speaker 3 (03:06):
You're the one that's usually having power problems,
right?
Yeah, and and everybody who'suh was expecting, uh was
expecting tonight, just uh, wehad dan garrison booked and uh,
uh, unexpected situation came upfor him.
He wasn't able to make it.
We will reschedule for anothertime.
The person that's probably themost depressed is the whiskey
(03:27):
doctor there, considering that Iwas going to bring this bottle,
but now we'll probably hold onto it and have to get it.
But I will be able to get it toyou at Kentucky Bourbon
Festival.
It's not like that's that muchfurther away, right?
Speaker 2 (03:40):
Right up.
Speaker 3 (03:47):
Yep, anyways, remember
wwwscotchybourbonboyscom for allyour Scotchy Bourbon Boys
merchandise, includingGlencairns, which I've got right
here, and then some ScotchyBourbon Boys t-shirts that we
got, and then for all yourScotchy Bourbon Boys T-shirts
that we got, and then for allyour Scotchy Bourbon Boys needs.
(04:08):
And John Rick, he ordered hisXL.
I'll be bringing that up to himtomorrow, and so check us out
for all that, and our bios areup and everything.
And I got to add and I've beensaying this forever, but one of
these times I'll actually getback to the website and make it
happen and update it, because itneeds definitely an update.
(04:28):
And then also remember, onFacebook, instagram, youtube and
X, along with Spotify, iheart,apple and any audio podcast
listing format, if you listen,we're, we are there, that's
right.
And I'm looking at my feed, itlooks like I bumped my camera.
(04:51):
I wonder how let's see aboutthat.
It's like how did that happen?
Speaker 5 (04:57):
Probably when you were doing all that movement.
Speaker 3 (04:59):
Yeah, let's see, let's get that over.
Yeah, I'm not supposed to beshowing all the technical stuff
over here.
There we go and but no matterhow you listen or you watch us,
make sure you like, listen,subscribe, comment and leave
(05:20):
good feedback.
Very important, very, veryimportant to do that.
And you know it's funny becauseI'm monitoring everything on
all the social media and we'redoing that, and one of the
things I've been doing is takinga YouTube class on live
streaming.
So there's a couple tips, liketonight I did decide to go
(05:45):
horizontal because latelyvertical, but I just wanted to.
Vertical and horizontal are verydifferent in their mediums and
how you go about doing it.
But everybody who listens tothe podcast or watches the
podcast, I found out that it'snot as easy as everybody thinks
to to have multi-streamplatforms happening audio video,
(06:08):
you know, on different things.
Now I'm probably not.
We're not set up as a podcastso that everything happens
through one program.
That's very difficult to do,but I've got it happening
through three different programsall at once, but I've kind of
got good at it or better at it.
(06:29):
So I was uh, when somebody wasasking me how I did it and I was
explaining to them, they'relike you do all that, so so
we're doing a lot of that youhave.
Speaker 5 (06:41):
You have achieved a much better level of
professionalism than expected,oh than expected, so you didn't
have high expectations at firstfor me.
Speaker 2 (06:57):
I don't know why you couldn't be disappointed.
Speaker 5 (07:00):
You forget I've been here with you at the start.
Oh yeah, Made all the mistakesright along there with you.
There was a lot of thosemistakes oh yes, yeah, and it
was all a part of it and so muchfun and I'm glad to be a part
of it.
Yeah.
Speaker 2 (07:17):
You know you talked about being disappointed about
Dan not being able to be with us.
I had ordered this special Glen, which is my Garrison brothers,
glen that I picked up at adinner that I had with his
brother down in Tampa Okay.
So he's actually here in spirit.
Speaker 5 (07:35):
right, Absolutely yeah.
Speaker 3 (07:37):
Yeah, and so just overall it's like we're it's
like that's what we do here.
Every once in a while a guestdoesn't show, but we could have
just canceled it and I couldhave been driving in the car
tonight.
But that's not what we do hereat the Scotchie Bourbon Boys.
Speaker 5 (07:59):
What we do, is it doesn't stop, does it Right?
Speaker 3 (08:01):
Rain, snow.
We're like the US PostalService used to be.
Speaker 5 (08:06):
You got that right.
It used to be.
Yeah, it used to be.
I like the way you put that.
A little bit of sense in there,that's good.
Speaker 2 (08:13):
Yeah, definitely.
Tell us about what we'relooking at tonight.
Speaker 3 (08:17):
Well, we are looking at Middle West Spirits.
They are a sponsor and I've gota little bit of everything for
you guys tonight as far as I did.
So there was some big newswhich I've been trying to get
down because we have a reallygood relationship here with
Scotchy Bourbon Boys, withLittle West Spirits.
(08:38):
Ryan Lang is the owner and theoperator of this monster, that
monstrosity that he's created,and one of the big news things
that just happened, uh, recently, and let's just see I've got
all the different yep here it ismiddle west spirits buys old
(08:59):
elk whiskey.
Now that is huge.
Not only has he taken his craftdistillery, which he started in
2008, started up the MiddleWest Spirit brand, he also has
his high-end finishing brand,also that he does a lot of
(09:19):
really nice cast strength,orlarosso finished stuff and
whatever.
But he then decides he's goingto build a monster, a monstrous
distillery it's not you can'tcall it a craft distillery
anymore with he's got a biggerstill than Buffalo trace and
(09:40):
it's.
It's such a fantastic place.
We've been down there a coupleof times, gotten the tour.
You're just in awe of the size.
But then he's still running hiscraft distillery right there in
the heart of Columbus.
He's got a fantastic restaurantcalled the Service Bar and that
(10:01):
type of thing, but then out ofnowhere, nowhere, he goes out
and purchases old elk.
And everybody knows old elk isout of colorado.
Uh, it is and was.
Um.
Greg metz is the the masterdistiller, former master
distiller from ross and squibb,and the old elk mash bill is
(10:24):
technically, um, instead of,like, you always talk about a
weeded or rye bourbon, well, theold elk mash bill is a barley
bourbon.
It's got 31 barley maltedbarley instead of having, and
then then a certain amount, Ibelieve, of rye on the lower end
.
So it's a really unique brand.
(10:47):
Ohio-based Middle West Spiritshas acquired Old Elk to secure
the future of the whiskey brandby providing a dedicated
production facility.
Middle West Spirits isexpanding its national
footprints with the acquisitionof Old Elk and its related
assets for an undisclosed sum.
Middle West is an independentlyowned distillery in Columbus,
(11:07):
ohio, while Old Elk is a whiskeyis based in Colorado,
specializing in irregular grades, bills and inventive finishes.
This is a meaningful moment forboth our teams.
Ryan Lang, founding leader,distiller and CEO of Middle West
, said Old Elk has built arespected and beloved brand with
(11:30):
staying power Thanks to adistinct blending and innovation
philosophy that complements ourgrain-to-glass production model
.
Their agility in developingaward-winning blends pairs
naturally with our technicalapproach and scale.
Together, we're not justexpanding.
We're joining forces topreserve what makes each brand
special while unlocking newpotential.
(11:51):
We're laying the foundation forlong-term growth, with a shared
focus on quality, transparencyand customer relations.
Middle West recently increasedits production capacity,
completing a distilleryexpansion in January of 2024.
Old Elk was founded in 2013 inFort Collins, colorado, with a
(12:12):
portfolio currently available inall 50 states.
In 2016, greg Metz, formerlyMGP Ingredients, joined as
master distiller.
A leading non-distilleryproducer, or NDP, old Elk
previously contract distilledits whiskey at MGP.
Since the day we launched overeight years ago, we've been
(12:33):
laser focused on one thinglistening truly listening to our
team, customers and partners.
That focus has brought us tothe incredible moment Old Elk
CEO Luis Gonzalez said ourrelationships have always been
at the heart of what we do andhave been pivotal in shaping our
journey.
We're wholeheartedly gratefulto our extraordinary team, loyal
customers and to our nationaldistributors, partner Southern
(12:55):
Glazers, wine and Spirits, fortheir trust and belief in our
vision and extreme appreciativeto Greg Metz for his mentorship,
craftsmanship and dedication tothe team and lasting impact and
influence in the spiritsindustry.
So there you go.
I mean that's amazing.
I mean that's not something youexpect out of Ohio, wouldn't
you say there, you guys, I meanit's just that Ohio hasn't been.
(13:19):
They've been up and coming, butthey're not known for this.
And Ryan has basically put Ohio, I think, when it comes to
distilling, right on the map.
Speaker 5 (13:32):
Yeah, that's what I was about to say.
He is putting them right smackdab in the middle of the map for
distilling and blending now,and they're going to be a force
to be reckoned with right herein the near future.
Speaker 2 (13:47):
They're definitely putting pressure on Indiana, for
sure, yeah.
Speaker 3 (13:50):
Well, yeah, for that.
Now I don't know, with Indiananow having Penelope and they
have the Remus brand, I meanthey're just killing it too.
I mean, right now the BourbonStreet has some fantastic stuff
going.
So there you go.
Now this, michelon, that wasone.
(14:14):
So this comes from Middle WestSpirits.
It was founded in 2008.
Middle West Spirits is focusedon elevating the distinct
flavors of the Ohio River Valley.
Our spirit honors our roots andreflect our originality as
makers, our integrity asproducers and passion for
crafting spirits from grain toglass.
Now, ryan, his whole thing isbased off of.
(14:36):
Now.
He's got Vendome stills that heworks with as far as a partner,
but he uses Speyside bourboncooperage in Jackson, ohio.
So he's using a cooperage fromOhio, new charred white oak
barrels from Speyside, who havebeen producing barrels for
spirit making since 1947.
So that's kind of cool that heuses them.
(14:58):
His grains are all grown inOhio.
Everything that he's trying todo through this is to give you,
um, an ohio bourbon experience,and then the other thing that he
does is he ages it here in ohioin, uh, rickhouses that aren't
the biggest, but you know, inohio when you drive through you
(15:18):
rarely if you're, if you'relooking at a rickhouse in ohio.
You're looking at a barn typerickhouse but he's building, I
believe, rick houses that hold14 000 barrels every three
months.
That's how much this newdistillery is producing.
So it's rocking and rollingmiddle west spirits right now
and ryan is rocking and rolling.
I'm trying to get down to seehim.
(15:39):
He's just been so busy.
He kind of contacts gone.
He's been out of the country.
Now he's back in.
So I'm trying to get to go downthere on a saturday, august 9th
or 20, whatever the thirdsaturday in august is.
If I can, I'll go down thereand see him one on a saturday
morning and we'll do a quickpodcast out of there.
But that's what I'm trying todo.
(16:00):
But for right now we have.
Do you want to introduce whatwe are tasting there guys?
Speaker 2 (16:11):
Quick question.
Pardon my ignorance, but arethey producing contract?
Producing for anybody besidesthemselves and their old help?
Did you say that I missed it?
Speaker 3 (16:22):
They do contract produce and that bottling line
that they have.
They bottle for people too.
Speaker 2 (16:28):
Women may not be able to say who, but they can still
use their facility yes.
Speaker 3 (16:38):
And they're probably aging for everybody too, because
when you do that, you offer upthe aging, just not the
distilling.
Speaker 2 (16:47):
Walker just joined us .
Hey Walker, let's see.
Speaker 5 (16:50):
Here's Walker bourbon yeah, I'll tell you about the
mash bill and the proof and allthat.
And what we're tasting tonightis the Midwest Spirits cast
straight straight weeded bourbonand we are drinking batch 001.
It was released date in October2024 at 122.2.
(17:17):
Proof and the undisclosed massbill is the amounts of yellow
corn, soft red winter wheat,two-row barley and dark
pumpernickel rye Got a color ofchest, like what would you say,
chestnut color, and MSRP ofabout $70 per bottle.
Speaker 3 (17:39):
So this is the thing they got.
Our four grain bourbon iscrafted.
This is a four grain, OK, andthe wheat is the straight weeded
bourbon whiskey, but it's fourgrain.
So it has wheat, rye and rye,but wheat being the secondary
one, wheat, rye and rye, butwheat being the secondary one.
It's from non-GMO yellow corn,soft red winter wheat, two-row
(18:03):
barley and dark pumpernickel rye.
Rye and wheat are not commonlyused together in bourbons
because they can be difficultflavors to balance.
Middle West Spirit's unique useof dark pumpernickel rye brings
a soft spiciness that balanceswell with the baking spice
essence of the wheat for a nicefinish without overwhelming the
(18:23):
caramel notes from corn.
There you go right.
So the flavor profile.
Well, are we ready to do this?
Are we ready?
Are we at the point we're goingto do the Old Louisville Barrel
Bottle Breakdown?
Speaker 5 (18:37):
Yes.
And to do the Old LouisvilleBarrel Bottle Breakdown yes.
And our sponsor, old Louisville, sponsors our Old Louisville
Barrel Bottle Breakdown, whichconsists of the nose, body,
taste and finish.
Four categories For the noseand the body, you can give it up
(18:58):
to four knocks.
And the taste and the finish,you can give it up to five
knocks each.
But if you have one of thecategories that is an
exceptional to your liking, youcan actually give it an extra
knock right, which wouldactually give it a combined
(19:21):
score of total.
If you've got everything, oh,perfect, 19 out of 18.
Speaker 3 (19:31):
Yeah, 19 out of 18 is the exceptional score.
I will have to tell you thatPumpernickel no, that High Ride
Bakers last week scored an 18out of 18, and I don't give out
many of those.
That was delicious, especiallyfor a ride.
Well, it's a High Ride bourbon.
It's a High Ride bourbon, it'sstill bourbon, but it had some
(19:57):
flavor that I was not expecting.
I actually really like it.
Speaker 6 (20:02):
It's nice to be surprised like that once in a
while.
Speaker 2 (20:04):
Yeah, does that mean you're not bringing it tomorrow
to share because you like it somuch.
Speaker 3 (20:09):
I bring it all buddy.
It's like I share everything.
I can't even attempt to drinkwhat I've got here, so I'm
sharing away.
It's all open.
There's just a few bottles Ihaven't opened, so it's hard to
share something with somebodythat you're not even drinking.
Not many, though.
Let's go, let's see what it is.
(20:31):
Let's see if we're going to getright into it.
Speaker 5 (20:34):
We're going to start with the nose on the thing
Getting some caramel.
Speaker 3 (20:38):
I get a little bit of caramel and toffee.
Yeah, how about smokedbutterscotch?
Speaker 5 (20:49):
Oh my gosh, A little bit of char.
I don't get smoked butterscotch, but I get a little bit of char
and a little toffee.
Yeah, and I get the toffee.
Speaker 3 (20:59):
There's a little bit of char in the little toffee.
Speaker 5 (21:00):
Yeah, and I get the toffee there's a little bit of
leather on the back end.
Man, it's either leather or, tome maybe, like a tobacco.
It's not dry.
To me it's not dry like aleather, it's more sweaty like a
(21:22):
tobacco to me this is anintense nose.
Speaker 3 (21:27):
I mean, if the nose had a body, this would be a four
on the body.
I mean, it's just like it.
It there's, you, you don't.
It's a lot going on.
So much, so much power, thepower of the nose.
It's not ethanol, it's just somuch of what you're.
Speaker 6 (21:42):
It is not astringent.
Speaker 3 (21:45):
Yeah, but it makes both your nostrils the dominant
nostril.
Usually you've got one, but ifyou smell it out of both, it's
happening in both nostrils forsome reason.
Speaker 6 (21:53):
That's what I was doing.
I was kind of jumping back andforth and it's the same all the
way through both of them.
Speaker 2 (21:57):
Like I said, I get a little bit of that Dr Pepper
flavor that you get.
It's a little bit bitter and alittle bit sweet like Coke.
Speaker 5 (22:07):
I'm getting almost that cola.
Yeah, a little bit of cola.
Speaker 6 (22:14):
It's a cherry cola, but not quite.
Speaker 2 (22:15):
I like that Dr Pepper .
Speaker 3 (22:32):
When I drink this one , it's just like a butterscotch
Werther's on the middle palate.
Speaker 5 (22:40):
Now, folks, I don't have much left, but we don't
either.
Yeah, we don't either.
Speaker 3 (22:42):
This is this cast strength competes with the big
guys.
It's right up there.
The Michelin cast strength,weeded four grain, is right up
there with boogers.
It's right up there withboogers.
It's right up there with a rarebreed.
I mean, it gives you that hugand those flavors.
(23:03):
You know what I mean.
And the body on this is holyman.
Speaker 2 (23:10):
Just a little bit of drying on the cheeks.
I don't know if you get that onthe tongue.
I don't know if you get that.
Speaker 5 (23:16):
And if you do a little, finish after you get on.
I do, and if you do it Afteryou Get on the back side.
Yeah, that's where.
When it drops out across there,that's where I almost get a
leathery.
Speaker 3 (23:29):
But that's at the back.
But if you do this with yourtongue, where you just go, you
almost still are sucking on it.
It's almost like you're stillsucking on the butterscotch
candy even after you don't havewhiskey in your mouth.
I agree with that.
Speaker 6 (23:51):
There's a finger bottle for the price.
Speaker 5 (23:52):
Yes, there is.
I'm getting a little bit ofcinnamon.
I'm getting it.
Speaker 3 (23:58):
These castrants.
So he was doing the Michelon,it wasn't the castrants, he was
serving as his special releaseband.
But ever since he's introducedthese castrants which has just
been recently, in the last sinceI've seen him, I'm trying to
think.
When me and CP were there last,it's got to be about six months
(24:24):
ago this was there and it's onevery shelf in America right now
and I think right now it's,like you said, for the price and
it's there and it's somethingthat's on the shelf like Rare
Bre, rare breed, not like whatreadily available to everybody
yes, that's what I mean all theway down to south carolina and
(24:46):
all over.
Speaker 5 (24:47):
Is it all the?
Speaker 3 (24:48):
continental united states, 48 states.
Speaker 5 (24:50):
Yeah, but now, like john just said, we actually went
looking for this particularbatch.
But but the batch that we sawtoday at the Benny's here was
batch 351.
So, yeah, nothing like thisright here, which this is batch
001.
Well, you hope that they'rebatches, that Ryan's keeping
those batches consistent, youknow, I think he probably is,
(25:11):
but the only thing that we didnotice and the reason that we
didn't grab another bottle isthat batch 351 was always yeah,
it was down to 95.
I think it was lower.
Had noticed in the region thatwe didn't grab another bottle.
Is that best 351 was all yeah,it was down to 95, I think it
was yeah it was down to 95 proof, and so that's why we didn't
grab a bottle.
Speaker 3 (25:24):
It was like well, it was, was it?
Was that the cast strength, orwas that the just the regular
one?
Speaker 5 (25:30):
oh, regular that was yeah, you're right, you're
absolutely right.
It was not the cast strength,the way they put these bottles
in the label the label was named, except for the cast strength.
Speaker 3 (25:41):
Except for cast strength written on the bottom
of it.
Speaker 5 (25:45):
I thought we just acknowledged that.
Speaker 3 (25:49):
Nash.
After that I had a hammer athome.
Speaker 5 (25:51):
There you go, we will take a beating.
There you go, just liketomorrow, we're going to watch
it and see it hammered home.
Speaker 3 (25:59):
Yeah, get your beer, Get ready to be drinking some
old style?
Oh yeah, absolutely All right,so anyways.
So you guys ready to, you readyto?
Speaker 5 (26:10):
All right.
So how about we let our guesthere, our host Mr Rick, Our host
John, Go first here?
Speaker 3 (26:20):
This is the first time John is participating for
real.
Welcome to the Old LouisvilleBarrel Bottle Breakdown, Mr.
Speaker 6 (26:26):
Appreciate being here , man, your knowledge, all you
guys, is helping me in my game,as I'm learning suburban journey
and I gotta tell you this isvery surprising, and maybe it
shouldn't be surprising, but I'mgoing to give this note a four
and it just jumps out I'm goingfour.
Speaker 3 (26:42):
All right, here we go .
Tell me if you can hear it.
All four, all four, finallyfigured that out.
Speaker 2 (26:52):
All right, we're going to work our way across
here to whiskeygo, I think thething that makes it and I agree
with John, you want to work ourway across here to whiskeygo.
Second.
Well, I think the thing thatmakes it and I agree with John,
the thing that makes it poor forme is it's got the complexity,
it's got the flavors, it doeshave the astringency to pick up
a lot of these and that reallymakes it for me.
It doesn't burn my nostrils.
(27:13):
So, based on that, I I gave itfour also.
Speaker 5 (27:21):
I'm almost gonna have to go with almost the same
thing.
Whiskey Doc said is that itdoesn't have the stringency of
the alcohol there and thatallows you to the aroma comes
through and this is so complex,you can smell so many different
aromas in there.
Uh, and for cast rank, that'sso unusual to me.
And remember, this is a weedand it's a weed and what you're
(27:46):
using is a softer uh on, youknow, on the nose, and and
shouldn't have that many more.
Speaker 3 (27:53):
I think the pumpernickel rye on the nose.
Really that.
That's the pumpernickel ryethat they're using on this
foregrain.
That really gives you anice—it's not for a cast
strength, it's not overly biting, but yeah.
Speaker 5 (28:07):
You get all the sweetness, and the caramels or
the butterscotch are comingthrough, and then you get that
little bit of rye spice thatcomes through.
But then you get, like I say,either a or oak, that's coming
through on it too, like I sayit's really good, it's very easy
, like if you're talking aboutthe pumpernickel man.
Speaker 6 (28:22):
it's like a warm pumpernickel rye bread and then
you put some butter in there.
Speaker 5 (28:26):
Oh man.
Speaker 2 (28:30):
So I agree with that man.
I'm going to have to do thefour too earlier.
We've got coffee, apple cake orpie.
Speaker 5 (28:35):
that we're having.
Don't be a joke like that.
Speaker 6 (28:39):
We'll save you some.
We'll save you a piece.
Speaker 3 (28:42):
Thanks, are you giving it a four or two?
Speaker 5 (28:49):
Sir, that is my strong.
Speaker 3 (28:55):
Alright, let's do it Alright.
All right, let's do it Allright.
So I do like the nose, butthere's an aspect of it that I
wanted to be more for my nose topick up before.
I wanted to have a sweetness init For the nose.
(29:16):
That's the one thing that Idon't get the sweetness.
I love the whole aspect of it,but I'm going to give it a three
.
Speaker 5 (29:24):
Oh, wow, yes.
Speaker 3 (29:28):
Alright.
So we're going to go back theother way.
Body Alright.
It's sweet deliciousness on thebody all through cheeks, under
your tongue, on top.
If all you have to do is tomake it a four is just do a
(29:49):
little Kentucky Chew and it goeseverywhere completely there's
no doubt about it.
And so this body I do give for,and that's next to Super Nash,
and I just and it's really thickin the glass.
Speaker 5 (30:08):
It's the roof of my mouth Back and the sides of my
tongue.
I mean, it's just got a greatmouthfeel to it and that's what
I look for when I'm lookingtowards the body.
And I'm gonna have to give it afour too.
Speaker 3 (30:25):
Uh-oh, causing problems.
Speaker 5 (30:29):
I'm breaking pictures there, you go, you did a four.
Yeah, better not break downthat picture, All right?
Speaker 6 (30:37):
Whiskey.
Speaker 2 (30:37):
Doc what do you think ?
You know, when I look at thisand taste it, it just comes to
my mouth.
I mean just literally cheeks,tongue, throughout everything.
And you look at it your legs.
That looks like just a rabbit.
It takes a while for that.
I have to give it a four,though.
All right.
Speaker 6 (31:01):
I don't know about legs like Desiree, but you can
have legs like Marilyn Monroeand that's back in the day.
But I would say legs on thisare tall, they run nice.
That ball feel is great.
It just coats it does from thefront to the middle to the back.
I'm gonna pour a jab on thisone too.
This is really solid.
Speaker 3 (31:23):
So, like I said, this is the reason why Middle-Ast
Spirit is our sponsor.
It's not always just because weknow them and they're a great
guy and everything, but it'sbecause the whiskey is fantastic
All of our sponsors.
What they put in the bottle issomething to revel over, and I'm
thinking that this is so.
Now we're coming back down,we're talking taste.
Where we up the end, we cantaste, and then finish a five we
(31:43):
can taste me Larry on the nose.
Speaker 6 (31:53):
I picked that a little bit.
I picked up the buscatch andbought a little bit.
Um, I picked that up a littlebit.
Speaker 3 (32:05):
I picked up the buskets and bought a little bit
of that.
Go ahead, Mark, you know youbottle?
Speaker 6 (32:08):
it upside down or just do it.
We all have the same amount.
No, it's too old in the bottle,but yeah, no, I think I'm going
to go four on the taste on thisfor me.
We're on a five, we're on oftime, it's three minutes the
doctor, I really, really likethe southern type whiskey.
Speaker 2 (32:33):
This is not those, but it does have the cola flavor
that I get out of some of theBentley stuff.
Oh yeah, I really, really likethat and for some reason there
is a southern cola.
I get that flavor out of it.
I can't go as high as if I wantit, but I think it's a good
size for all of us Okay.
Speaker 3 (32:56):
Super Nash.
Speaker 5 (33:04):
Do anything.
As I poured the last, wowHearing that Pump, pump, no rock
.
What are we doing?
And I tell you what they'vedone a fantastic job.
(33:25):
And this reach right up thereAlmost made it to five, but they
call it just a little bit shortbecause it's like predominantly
just like two or three layersthat are sticking out, but then,
like the other layers that youreally want to do that are
sticking out on the nose are notreally coming through.
(33:46):
Only about two or three yeah,only two or three of them are
really coming through across thetaste and on the palate.
If you do a four and a half itwould probably be that big.
Yeah, come through across thetape and on the pallet.
If you do a four and a half, itwould probably be that big.
So I think I'm going to do afour and a half, and that's the
reason why that's what I'm goingto find.
Speaker 3 (34:03):
We're going to go the opposite way that you guys went
.
Oh, and this is thebutterscotch in.
It is my wheelhouse, so I'msitting there going.
Yeah, I'm all in onbutterscotch, caramel toffee and
when you get barrel-proof, thissweet, it's not like it's on a
(34:24):
different level.
I had a couple rare breads thatthe caramel came out and
whatever, and it's why I'm inwhiskey, because I love caramel,
I love butterscotch and thislives butterscotch, so I'm gonna
give it a five.
Speaker 5 (34:39):
And a butt up up.
Oh, that's nice oh.
Speaker 2 (34:44):
I just want to say something while we're going.
You guys are such drink fairmen.
I bet you stay hydrated ifyou're drinking.
Maybe this happens to be awater that's got some magnesium
and everything like that andCora.
If you're a water and bourbonpodcast.
Speaker 5 (34:57):
We'd love for you to be a secondary sponsor to our
bourbon podcast Now that we'repromoting the water.
That's not what I did.
I just wanted to add to thecore water.
It's the kind of water you liketo drink In your stomach.
Some bourbon In your bloodwater, yes.
Speaker 6 (35:11):
It's something to stay hydrated.
Yeah, some bourbon.
Speaker 5 (35:12):
You need to put water , something to stay hydrated?
Yeah, all right, we are down tothe finish.
Oh, my goodness, and you justfinished it, dude, yep, and you
can go first.
Speaker 3 (35:23):
It starts like five minutes.
It's a minute to long, so it'snot long enough yet for a finish
.
I think that'll come as thiswhiskey, as it gets even older
than what it already is, there'sdefinitely a six, seven years
you know aspect of it.
So that takes me to out of five.
(35:44):
I would say this niche, exceptbutterscotch, like going First
it's butterscotch and it goes upto leathery notes and then it
comes back to butterscotch.
So I'm going to go for thisAlright how old did you say you
were?
Six or seven.
Speaker 5 (36:03):
According to yes, the NAS is non-associated.
The website states that you'refour years old.
Four years old, and accordingto what they said and that is
what they were talking about toois that, although it has
strength, you expect a littlebit more from it, and maybe it's
(36:27):
hard to eat a little bitbecause of all the flavors and
everything that comes out of it,but though it tastes older than
it actually is, there is atouch, a touch harder present,
which they'd like to see aroundand improve in future batches,
which they probably have done,which we hadn't tested the
future batches.
Speaker 3 (36:41):
My guess, though, is that there is some six, seven in
there, but when you're talkingeight and you gotta go with the
youngest whiskey, so I guaranteethis is just like a 9.9.
You know that it's not just 9.
That's what they're using.
They're using 10.11.
No, just look at the house.
So, um yeah.
So my 4 gives me 10.
(37:04):
Yes, I gave it a 4, a 6, andthat was 10 plus a 10.4.
So that's 17 out of 18.
You are a super-ass.
Speaker 5 (37:13):
Yep, and this is where I think this finish for me
gets so much flavor and lasting.
It gives you a good hug.
I mean, the finish on thiskeeps going and going and going
and so long after I've tasted itthat this is really the finish
on it is because I'm in, I'm in,I'm in the brown sugar, the
(37:38):
oakiness you know, which is likesweet oak, is like a dry oak or
like an over-raised oak andit's also like it's just a hint
of the sharp and then there'sjust that dark fruit flavor
that's coming in on it.
I'm getting such a warm finishthat I am on the palate on the
taste, so I'm gonna have to geta five on the finish, which
(38:01):
makes me 17.
Speaker 3 (38:04):
And we're talking our apples.
Speaker 2 (38:06):
I was already give it a three and I hydrated, took a
swish and after swishing I couldstill eat it.
It actually opened the flavorup more, so I agreed to turn it
to a five, which just surprisedme All right, wow, and that will
make you a little jammy.
Speaker 5 (38:25):
Awesome, oh.
Speaker 6 (38:27):
Well, I tell ya I really like the finish.
On this I agree with you, ash,it's just you.
It's got me in the middle ofsomething to the back that
finish the more I sit on itreally stood out and I think, if
you're right, I think thatbriscotch just is lingering in
the last three years and it'sjust not a super huggy fish, but
(38:49):
it's warm enough and I'm goingto give five.
Speaker 5 (38:53):
I really enjoy this fish.
I have also brought this all to17.
I didn't plan that there aredifferent scores throughout.
Speaker 6 (39:02):
So I was going to do the 4-5.
Boy, it's just a game.
Speaker 5 (39:05):
So, overall, this scored a 17 out of a 18.
Out of 18.
That's some good middle, thankyou.
Speaker 3 (39:12):
And that brings us to the end of our Louisville
Whiskey Company at 18.
That's some middle-.
Yeah, you're good to go.
Cheers to us.
Thank you All right, soMiddle-West Spirits.
And that that brings us to theend of our Louisville Whiskey
Company of Pearl IslandBreakdown, where Middle-West
Spirits Michelin, castor Four,green Bremen pulls us down to B.
I mean honestly, that's Pappysomething, even maybe old and
(39:41):
will tell it's cast ring and allthe way all is in cast right,
is it not sure, jerry?
Jerry, and ask her it.
Speaker 5 (39:50):
She's already had a good one.
What's serious You're?
Trying to get.
Speaker 3 (39:55):
Yeah, I'm not here, so here it is.
Middle East Fares has completeda new world-class distillery in
Ohio, making one of the largestindependent distilleries in
North America.
This ancient English distilleryis provided by Temple At a
state of the art 75,000 squarefoot distillery, long grain
processing and bottling facilityto supplement the capacity of
(40:15):
its rental district on Klinanuin a short north district.
The solar expansion has broughteconomic benefits to the east
side of Columbus, with the reuseand improvement to land and
existing structures tripling theemployee base, with more
merchants to come in 2025, plusmanagement of over 25,000 acres
of low-grain farmland, and bringadditional revenue to the
(40:37):
Wesleyan community.
Middle-east Spirit was foundedin 2008 by a head of the DOI and
is built on a patchwork of thehighest quality spirits.
The land comes from a familyheritage of distinct
agricultural spending forgenerations, which inspired me
to learn every aspect of thisteam.
With over 20 years ofexperience in the world-winning
spirit, the Middle-East team hasa substantial knowledge and
knowledge and capacity to payfor it by providing
(40:58):
craftsmanship and facilities tosupport fellow whiskey makers in
any part of their journey, fromsmall batch, large format and
seed selection to bonding Alongthe journey of our own whiskey
making, development and growth.
We have elaborated with othersat every stage and size of the
process, from passing tofull-scale commercial production
.
Now that our expansion iscomplete, we're excited to
continue these partnerships andhelp fellow distills by
assisting all aspects of whiskeymaking while continuing,
(41:19):
growing and innovating our ownbrand Sending.
The West Bear current produces15 of its own brands, including
Midwest Burden Rye and WheatWhiskey.
The Super Premium Bullcats,which is a collection of OYO
Vodkas, bim and Petal, and Lostand Unreguined.
What's better?
Our tip team has collaboratedwith dozens of pumping sites,
solar and lines to develop aunique product With a scan to
complete the team's red-tabbedproduct in need of
(41:40):
grain-sourcing, processing,3d-r-sling buying and blending,
barrel-matching and finishedgoods storage, aged barrel and
bulk, whiskey and film.
The combination of strongpartners with high quality NGO
grants, distilled fillies and XTSmiths for the needy position
to help partners grow andinnovate with fully optimized
capabilities Pretty cool, eh.
That explains why I alwayscan't explain what I'm trying to
(42:03):
tell people.
75,000 square foot facility Imean that is huge, that is.
Speaker 2 (42:09):
Is there a city?
Speaker 5 (42:11):
Hey, we're glad you could find us, yeah, sure.
Speaker 3 (42:13):
Is he on Facebook?
Yes, it's funny because I seemany testers are saying oh, he
is watching, right?
Yes, okay, he hasn't commentedyet.
All right, that's fine.
That I don't see ever to seewatching from the feed, so
anyways.
Speaker 5 (42:29):
You can't watch.
There's no one watching you.
It doesn't tell me Facebook.
I can just see there's kids.
Speaker 3 (42:33):
What do you do?
It doesn't tell me on Facebook.
I can just do it from the brain.
Speaker 6 (42:38):
You know it's about 300, 30 of these little kids.
Speaker 5 (42:42):
Yeah, they started alcohol.
Yeah, for a while we stayedawake.
Okay, dinner must be done aftera while.
Speaker 6 (42:48):
Oh, my God.
Speaker 5 (42:52):
You should eat in the blaze.
You're done.
Awesome, that's what we do.
We play you should be in theblaze.
Speaker 3 (42:57):
Awesome, well, that was fun, all right.
So let's end it for the regularthing.
We'll stick on a little longer.
We have one more time for asecond and then I'll go this up
and get back.
Thanks everybody.
Thank you Supermash and John.
Speaker 2 (43:11):
Cummings, if you want to join us, if you're
interested in joining us, that'dbe great, and so I will thank
you for everybody.
Thank you, supernash and JohnCummings, if you want to join us
if you're interested in joiningus.
Speaker 3 (43:16):
that'd be great too, and so I will thank the PBS team
for that.
Speaker 5 (43:19):
Yeah, we thank everybody for tuning in to
YouTube and we appreciate somuch support and if you do leave
a feedback and it helps so muchand anything else you can do to
support us.
If you want to swag, go to ourwebsite.
Want some bottles?
Uh, barrel picks.
Send me a message We'd love toshare with you.
Speaker 3 (43:38):
Oh, and a big announcement Our next barrel
selection will be a fight inMaker Mark.
Uh, thursday morning 9 am,september 4th.
Uh, the morning after the buswork, it's going to be for Annie
Lee Robbins.
Yes, rob will drop by and saywe should be full power.
So that's pretty good.
Excited for that, and there wego.
(43:59):
Everybody, it's Scottie Burr.
Come for all you Scottie Burrboys.
Make sure to follow us onFacebook, instagram, youtube or
listen to us on our Spotify,apple or wherever you listen to
your podcasts.
Make sure to like to, at yourhouse or your car.
And if you like to Siri, chatto me.
It's pretty fun.
Check me to know who theScotchie Bourbon Boys are,
that's for sure.
It's all really good what I wasabout.
(44:21):
So that's what's going on inchat.
But, oh, remember, remember,wwwscottybourbonboyscom.
I did this and remember, nomatter how you listen or watch
you like this, subscribe, leavea um, remember, and let's,
before that, let's get what Ilike.
There's a lot of buried in here,nope, nope, I'm not ready for
(44:46):
that.
I am not.
I don't know how all the brutalyou are.
You were born.
Where is it buried?
It's somewhere.
It's not there.
Okay, middle-east.
We did a lot I can get, that Ican get rid of that Is that it?
No, you're cleaning up yourfuneral.
Wait, I'm trying.
I did see here somewhere.
(45:07):
Oh no, that is cruel.
There it is.
You don't have it.
You do not have what I havehere Now.
Good or equals time thing withyour friends John Whiskey,
doctor and Superdick.
Yeah, guys, times and remountdrinks, overdrive and live.
(45:32):
And here comes our theme songAll right, there we go.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world, tastingexperience in New Loop.
You won't be disappointed Atboth locations their barrel
picks all day, every day, arelike none other.
(00:25):
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 friendlystaff and ownership, will ensure
you many good times with goodfriends and family.
Speaker 2 (00:45):
Remember to always drink responsibly, never drink
and drive and live your lifeuncut and unfiltered.
Speaker 1 (00:56):
We'll be right back, yeah, yeah.
Speaker 3 (02:05):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
How is everybody tonight?
Speaker 5 (02:15):
Well, we're doing awesome up here in Wheaton
Illinois, and a friend of ours,a very good friend of ours in
the podcast, john Ritt, we gotJohn Ritt and we've also got
Super Nash and we also haveWhiskey Doc, which he's doing a
Power Central accumulationproject right now.
(02:36):
He's behind the scenes, buttrust me, he's here.
There he is.
He'll be working his way inhere just shortly.
Speaker 3 (02:47):
Oh, was his laptop not plugged in?
Speaker 5 (02:51):
Not for long enough, but we just wanted to make sure
that we weren't going to die outthere in the middle of the
podcast.
Speaker 3 (02:57):
You didn't want to be me, because I usually die out
in the middle of podcasts.
Speaker 5 (03:02):
You're the one that's usually having power problems,
right middle of podcast.
Speaker 3 (03:06):
You're the one that's usually having power problems,
right?
Yeah, and and everybody who'suh was expecting, uh was
expecting tonight, just uh, wehad dan garrison booked and uh,
uh, unexpected situation came upfor him.
He wasn't able to make it.
We will reschedule for anothertime.
The person that's probably themost depressed is the whiskey
(03:27):
doctor there, considering that Iwas going to bring this bottle,
but now we'll probably hold onto it and have to get it.
But I will be able to get it toyou at Kentucky Bourbon
Festival.
It's not like that's that muchfurther away, right?
Speaker 2 (03:40):
Right up.
Speaker 3 (03:47):
Yep, anyways, remember
wwwscotchybourbonboyscom for allyour Scotchy Bourbon Boys
merchandise, includingGlencairns, which I've got right
here, and then some ScotchyBourbon Boys t-shirts that we
got, and then for all yourScotchy Bourbon Boys T-shirts
that we got, and then for allyour Scotchy Bourbon Boys needs.
(04:08):
And John Rick, he ordered hisXL.
I'll be bringing that up to himtomorrow, and so check us out
for all that, and our bios areup and everything.
And I got to add and I've beensaying this forever, but one of
these times I'll actually getback to the website and make it
happen and update it, because itneeds definitely an update.
(04:28):
And then also remember, onFacebook, instagram, youtube and
X, along with Spotify, iheart,apple and any audio podcast
listing format, if you listen,we're, we are there, that's
right.
And I'm looking at my feed, itlooks like I bumped my camera.
(04:51):
I wonder how let's see aboutthat.
It's like how did that happen?
Speaker 5 (04:57):
Probably when you were doing all that movement.
Speaker 3 (04:59):
Yeah, let's see, let's get that over.
Yeah, I'm not supposed to beshowing all the technical stuff
over here.
There we go and but no matterhow you listen or you watch us,
make sure you like, listen,subscribe, comment and leave
(05:20):
good feedback.
Very important, very, veryimportant to do that.
And you know it's funny becauseI'm monitoring everything on
all the social media and we'redoing that, and one of the
things I've been doing is takinga YouTube class on live
streaming.
So there's a couple tips, liketonight I did decide to go
(05:45):
horizontal because latelyvertical, but I just wanted to.
Vertical and horizontal are verydifferent in their mediums and
how you go about doing it.
But everybody who listens tothe podcast or watches the
podcast, I found out that it'snot as easy as everybody thinks
to to have multi-streamplatforms happening audio video,
(06:08):
you know, on different things.
Now I'm probably not.
We're not set up as a podcastso that everything happens
through one program.
That's very difficult to do,but I've got it happening
through three different programsall at once, but I've kind of
got good at it or better at it.
(06:29):
So I was uh, when somebody wasasking me how I did it and I was
explaining to them, they'relike you do all that, so so
we're doing a lot of that youhave.
Speaker 5 (06:41):
You have achieved a much better level of
professionalism than expected,oh than expected, so you didn't
have high expectations at firstfor me.
Speaker 2 (06:57):
I don't know why you couldn't be disappointed.
Speaker 5 (07:00):
You forget I've been here with you at the start.
Oh yeah, Made all the mistakesright along there with you.
There was a lot of thosemistakes oh yes, yeah, and it
was all a part of it and so muchfun and I'm glad to be a part
of it.
Yeah.
Speaker 2 (07:17):
You know you talked about being disappointed about
Dan not being able to be with us.
I had ordered this special Glen, which is my Garrison brothers,
glen that I picked up at adinner that I had with his
brother down in Tampa Okay.
So he's actually here in spirit.
Speaker 5 (07:35):
right, Absolutely yeah.
Speaker 3 (07:37):
Yeah, and so just overall it's like we're it's
like that's what we do here.
Every once in a while a guestdoesn't show, but we could have
just canceled it and I couldhave been driving in the car
tonight.
But that's not what we do hereat the Scotchie Bourbon Boys.
Speaker 5 (07:59):
What we do, is it doesn't stop, does it Right?
Speaker 3 (08:01):
Rain, snow.
We're like the US PostalService used to be.
Speaker 5 (08:06):
You got that right.
It used to be.
Yeah, it used to be.
I like the way you put that.
A little bit of sense in there,that's good.
Speaker 2 (08:13):
Yeah, definitely.
Tell us about what we'relooking at tonight.
Speaker 3 (08:17):
Well, we are looking at Middle West Spirits.
They are a sponsor and I've gota little bit of everything for
you guys tonight as far as I did.
So there was some big newswhich I've been trying to get
down because we have a reallygood relationship here with
Scotchy Bourbon Boys, withLittle West Spirits.
(08:38):
Ryan Lang is the owner and theoperator of this monster, that
monstrosity that he's created,and one of the big news things
that just happened, uh, recently, and let's just see I've got
all the different yep here it ismiddle west spirits buys old
(08:59):
elk whiskey.
Now that is huge.
Not only has he taken his craftdistillery, which he started in
2008, started up the MiddleWest Spirit brand, he also has
his high-end finishing brand,also that he does a lot of
(09:19):
really nice cast strength,orlarosso finished stuff and
whatever.
But he then decides he's goingto build a monster, a monstrous
distillery it's not you can'tcall it a craft distillery
anymore with he's got a biggerstill than Buffalo trace and
(09:40):
it's.
It's such a fantastic place.
We've been down there a coupleof times, gotten the tour.
You're just in awe of the size.
But then he's still running hiscraft distillery right there in
the heart of Columbus.
He's got a fantastic restaurantcalled the Service Bar and that
(10:01):
type of thing, but then out ofnowhere, nowhere, he goes out
and purchases old elk.
And everybody knows old elk isout of colorado.
Uh, it is and was.
Um.
Greg metz is the the masterdistiller, former master
distiller from ross and squibb,and the old elk mash bill is
(10:24):
technically, um, instead of,like, you always talk about a
weeded or rye bourbon, well, theold elk mash bill is a barley
bourbon.
It's got 31 barley maltedbarley instead of having, and
then then a certain amount, Ibelieve, of rye on the lower end
.
So it's a really unique brand.
(10:47):
Ohio-based Middle West Spiritshas acquired Old Elk to secure
the future of the whiskey brandby providing a dedicated
production facility.
Middle West Spirits isexpanding its national
footprints with the acquisitionof Old Elk and its related
assets for an undisclosed sum.
Middle West is an independentlyowned distillery in Columbus,
(11:07):
ohio, while Old Elk is a whiskeyis based in Colorado,
specializing in irregular grades, bills and inventive finishes.
This is a meaningful moment forboth our teams.
Ryan Lang, founding leader,distiller and CEO of Middle West
, said Old Elk has built arespected and beloved brand with
(11:30):
staying power Thanks to adistinct blending and innovation
philosophy that complements ourgrain-to-glass production model
.
Their agility in developingaward-winning blends pairs
naturally with our technicalapproach and scale.
Together, we're not justexpanding.
We're joining forces topreserve what makes each brand
special while unlocking newpotential.
(11:51):
We're laying the foundation forlong-term growth, with a shared
focus on quality, transparencyand customer relations.
Middle West recently increasedits production capacity,
completing a distilleryexpansion in January of 2024.
Old Elk was founded in 2013 inFort Collins, colorado, with a
(12:12):
portfolio currently available inall 50 states.
In 2016, greg Metz, formerlyMGP Ingredients, joined as
master distiller.
A leading non-distilleryproducer, or NDP, old Elk
previously contract distilledits whiskey at MGP.
Since the day we launched overeight years ago, we've been
(12:33):
laser focused on one thinglistening truly listening to our
team, customers and partners.
That focus has brought us tothe incredible moment Old Elk
CEO Luis Gonzalez said ourrelationships have always been
at the heart of what we do andhave been pivotal in shaping our
journey.
We're wholeheartedly gratefulto our extraordinary team, loyal
customers and to our nationaldistributors, partner Southern
(12:55):
Glazers, wine and Spirits, fortheir trust and belief in our
vision and extreme appreciativeto Greg Metz for his mentorship,
craftsmanship and dedication tothe team and lasting impact and
influence in the spiritsindustry.
So there you go.
I mean that's amazing.
I mean that's not something youexpect out of Ohio, wouldn't
you say there, you guys, I meanit's just that Ohio hasn't been.
(13:19):
They've been up and coming, butthey're not known for this.
And Ryan has basically put Ohio, I think, when it comes to
distilling, right on the map.
Speaker 5 (13:32):
Yeah, that's what I was about to say.
He is putting them right smackdab in the middle of the map for
distilling and blending now,and they're going to be a force
to be reckoned with right herein the near future.
Speaker 2 (13:47):
They're definitely putting pressure on Indiana, for
sure, yeah.
Speaker 3 (13:50):
Well, yeah, for that.
Now I don't know, with Indiananow having Penelope and they
have the Remus brand, I meanthey're just killing it too.
I mean, right now the BourbonStreet has some fantastic stuff
going.
So there you go.
Now this, michelon, that wasone.
(14:14):
So this comes from Middle WestSpirits.
It was founded in 2008.
Middle West Spirits is focusedon elevating the distinct
flavors of the Ohio River Valley.
Our spirit honors our roots andreflect our originality as
makers, our integrity asproducers and passion for
crafting spirits from grain toglass.
Now, ryan, his whole thing isbased off of.
(14:36):
Now.
He's got Vendome stills that heworks with as far as a partner,
but he uses Speyside bourboncooperage in Jackson, ohio.
So he's using a cooperage fromOhio, new charred white oak
barrels from Speyside, who havebeen producing barrels for
spirit making since 1947.
So that's kind of cool that heuses them.
(14:58):
His grains are all grown inOhio.
Everything that he's trying todo through this is to give you,
um, an ohio bourbon experience,and then the other thing that he
does is he ages it here in ohioin, uh, rickhouses that aren't
the biggest, but you know, inohio when you drive through you
(15:18):
rarely if you're, if you'relooking at a rickhouse in ohio.
You're looking at a barn typerickhouse but he's building, I
believe, rick houses that hold14 000 barrels every three
months.
That's how much this newdistillery is producing.
So it's rocking and rollingmiddle west spirits right now
and ryan is rocking and rolling.
I'm trying to get down to seehim.
(15:39):
He's just been so busy.
He kind of contacts gone.
He's been out of the country.
Now he's back in.
So I'm trying to get to go downthere on a saturday, august 9th
or 20, whatever the thirdsaturday in august is.
If I can, I'll go down thereand see him one on a saturday
morning and we'll do a quickpodcast out of there.
But that's what I'm trying todo.
(16:00):
But for right now we have.
Do you want to introduce whatwe are tasting there guys?
Speaker 2 (16:11):
Quick question.
Pardon my ignorance, but arethey producing contract?
Producing for anybody besidesthemselves and their old help?
Did you say that I missed it?
Speaker 3 (16:22):
They do contract produce and that bottling line
that they have.
They bottle for people too.
Speaker 2 (16:28):
Women may not be able to say who, but they can still
use their facility yes.
Speaker 3 (16:38):
And they're probably aging for everybody too, because
when you do that, you offer upthe aging, just not the
distilling.
Speaker 2 (16:47):
Walker just joined us .
Hey Walker, let's see.
Speaker 5 (16:50):
Here's Walker bourbon yeah, I'll tell you about the
mash bill and the proof and allthat.
And what we're tasting tonightis the Midwest Spirits cast
straight straight weeded bourbonand we are drinking batch 001.
It was released date in October2024 at 122.2.
(17:17):
Proof and the undisclosed massbill is the amounts of yellow
corn, soft red winter wheat,two-row barley and dark
pumpernickel rye Got a color ofchest, like what would you say,
chestnut color, and MSRP ofabout $70 per bottle.
Speaker 3 (17:39):
So this is the thing they got.
Our four grain bourbon iscrafted.
This is a four grain, OK, andthe wheat is the straight weeded
bourbon whiskey, but it's fourgrain.
So it has wheat, rye and rye,but wheat being the secondary
one, wheat, rye and rye, butwheat being the secondary one.
It's from non-GMO yellow corn,soft red winter wheat, two-row
(18:03):
barley and dark pumpernickel rye.
Rye and wheat are not commonlyused together in bourbons
because they can be difficultflavors to balance.
Middle West Spirit's unique useof dark pumpernickel rye brings
a soft spiciness that balanceswell with the baking spice
essence of the wheat for a nicefinish without overwhelming the
(18:23):
caramel notes from corn.
There you go right.
So the flavor profile.
Well, are we ready to do this?
Are we ready?
Are we at the point we're goingto do the Old Louisville Barrel
Bottle Breakdown?
Speaker 5 (18:37):
Yes.
And to do the Old LouisvilleBarrel Bottle Breakdown yes.
And our sponsor, old Louisville, sponsors our Old Louisville
Barrel Bottle Breakdown, whichconsists of the nose, body,
taste and finish.
Four categories For the noseand the body, you can give it up
(18:58):
to four knocks.
And the taste and the finish,you can give it up to five
knocks each.
But if you have one of thecategories that is an
exceptional to your liking, youcan actually give it an extra
knock right, which wouldactually give it a combined
(19:21):
score of total.
If you've got everything, oh,perfect, 19 out of 18.
Speaker 3 (19:31):
Yeah, 19 out of 18 is the exceptional score.
I will have to tell you thatPumpernickel no, that High Ride
Bakers last week scored an 18out of 18, and I don't give out
many of those.
That was delicious, especiallyfor a ride.
Well, it's a High Ride bourbon.
It's a High Ride bourbon, it'sstill bourbon, but it had some
(19:57):
flavor that I was not expecting.
I actually really like it.
Speaker 6 (20:02):
It's nice to be surprised like that once in a
while.
Speaker 2 (20:04):
Yeah, does that mean you're not bringing it tomorrow
to share because you like it somuch.
Speaker 3 (20:09):
I bring it all buddy.
It's like I share everything.
I can't even attempt to drinkwhat I've got here, so I'm
sharing away.
It's all open.
There's just a few bottles Ihaven't opened, so it's hard to
share something with somebodythat you're not even drinking.
Not many, though.
Let's go, let's see what it is.
(20:31):
Let's see if we're going to getright into it.
Speaker 5 (20:34):
We're going to start with the nose on the thing
Getting some caramel.
Speaker 3 (20:38):
I get a little bit of caramel and toffee.
Yeah, how about smokedbutterscotch?
Speaker 5 (20:49):
Oh my gosh, A little bit of char.
I don't get smoked butterscotch, but I get a little bit of char
and a little toffee.
Yeah, and I get the toffee.
Speaker 3 (20:59):
There's a little bit of char in the little toffee.
Speaker 5 (21:00):
Yeah, and I get the toffee there's a little bit of
leather on the back end.
Man, it's either leather or, tome maybe, like a tobacco.
It's not dry.
To me it's not dry like aleather, it's more sweaty like a
(21:22):
tobacco to me this is anintense nose.
Speaker 3 (21:27):
I mean, if the nose had a body, this would be a four
on the body.
I mean, it's just like it.
It there's, you, you don't.
It's a lot going on.
So much, so much power, thepower of the nose.
It's not ethanol, it's just somuch of what you're.
Speaker 6 (21:42):
It is not astringent.
Speaker 3 (21:45):
Yeah, but it makes both your nostrils the dominant
nostril.
Usually you've got one, but ifyou smell it out of both, it's
happening in both nostrils forsome reason.
Speaker 6 (21:53):
That's what I was doing.
I was kind of jumping back andforth and it's the same all the
way through both of them.
Speaker 2 (21:57):
Like I said, I get a little bit of that Dr Pepper
flavor that you get.
It's a little bit bitter and alittle bit sweet like Coke.
Speaker 5 (22:07):
I'm getting almost that cola.
Yeah, a little bit of cola.
Speaker 6 (22:14):
It's a cherry cola, but not quite.
Speaker 2 (22:15):
I like that Dr Pepper .
Speaker 3 (22:32):
When I drink this one , it's just like a butterscotch
Werther's on the middle palate.
Speaker 5 (22:40):
Now, folks, I don't have much left, but we don't
either.
Yeah, we don't either.
Speaker 3 (22:42):
This is this cast strength competes with the big
guys.
It's right up there.
The Michelin cast strength,weeded four grain, is right up
there with boogers.
It's right up there withboogers.
It's right up there with a rarebreed.
I mean, it gives you that hugand those flavors.
(23:03):
You know what I mean.
And the body on this is holyman.
Speaker 2 (23:10):
Just a little bit of drying on the cheeks.
I don't know if you get that onthe tongue.
I don't know if you get that.
Speaker 5 (23:16):
And if you do a little, finish after you get on.
I do, and if you do it Afteryou Get on the back side.
Yeah, that's where.
When it drops out across there,that's where I almost get a
leathery.
Speaker 3 (23:29):
But that's at the back.
But if you do this with yourtongue, where you just go, you
almost still are sucking on it.
It's almost like you're stillsucking on the butterscotch
candy even after you don't havewhiskey in your mouth.
I agree with that.
Speaker 6 (23:51):
There's a finger bottle for the price.
Speaker 5 (23:52):
Yes, there is.
I'm getting a little bit ofcinnamon.
I'm getting it.
Speaker 3 (23:58):
These castrants.
So he was doing the Michelon,it wasn't the castrants, he was
serving as his special releaseband.
But ever since he's introducedthese castrants which has just
been recently, in the last sinceI've seen him, I'm trying to
think.
When me and CP were there last,it's got to be about six months
(24:24):
ago this was there and it's onevery shelf in America right now
and I think right now it's,like you said, for the price and
it's there and it's somethingthat's on the shelf like Rare
Bre, rare breed, not like whatreadily available to everybody
yes, that's what I mean all theway down to south carolina and
(24:46):
all over.
Speaker 5 (24:47):
Is it all the?
Speaker 3 (24:48):
continental united states, 48 states.
Speaker 5 (24:50):
Yeah, but now, like john just said, we actually went
looking for this particularbatch.
But but the batch that we sawtoday at the Benny's here was
batch 351.
So, yeah, nothing like thisright here, which this is batch
001.
Well, you hope that they'rebatches, that Ryan's keeping
those batches consistent, youknow, I think he probably is,
(25:11):
but the only thing that we didnotice and the reason that we
didn't grab another bottle isthat batch 351 was always yeah,
it was down to 95.
I think it was lower.
Had noticed in the region thatwe didn't grab another bottle.
Is that best 351 was all yeah,it was down to 95, I think it
was yeah it was down to 95 proof, and so that's why we didn't
grab a bottle.
Speaker 3 (25:24):
It was like well, it was, was it?
Was that the cast strength, orwas that the just the regular
one?
Speaker 5 (25:30):
oh, regular that was yeah, you're right, you're
absolutely right.
It was not the cast strength,the way they put these bottles
in the label the label was named, except for the cast strength.
Speaker 3 (25:41):
Except for cast strength written on the bottom
of it.
Speaker 5 (25:45):
I thought we just acknowledged that.
Speaker 3 (25:49):
Nash.
After that I had a hammer athome.
Speaker 5 (25:51):
There you go, we will take a beating.
There you go, just liketomorrow, we're going to watch
it and see it hammered home.
Speaker 3 (25:59):
Yeah, get your beer, Get ready to be drinking some
old style?
Oh yeah, absolutely All right,so anyways.
So you guys ready to, you readyto?
Speaker 5 (26:10):
All right.
So how about we let our guesthere, our host Mr Rick, Our host
John, Go first here?
Speaker 3 (26:20):
This is the first time John is participating for
real.
Welcome to the Old LouisvilleBarrel Bottle Breakdown, Mr.
Speaker 6 (26:26):
Appreciate being here , man, your knowledge, all you
guys, is helping me in my game,as I'm learning suburban journey
and I gotta tell you this isvery surprising, and maybe it
shouldn't be surprising, but I'mgoing to give this note a four
and it just jumps out I'm goingfour.
Speaker 3 (26:42):
All right, here we go .
Tell me if you can hear it.
All four, all four, finallyfigured that out.
Speaker 2 (26:52):
All right, we're going to work our way across
here to whiskeygo, I think thething that makes it and I agree
with John, you want to work ourway across here to whiskeygo.
Second.
Well, I think the thing thatmakes it and I agree with John,
the thing that makes it poor forme is it's got the complexity,
it's got the flavors, it doeshave the astringency to pick up
a lot of these and that reallymakes it for me.
It doesn't burn my nostrils.
(27:13):
So, based on that, I I gave itfour also.
Speaker 5 (27:21):
I'm almost gonna have to go with almost the same
thing.
Whiskey Doc said is that itdoesn't have the stringency of
the alcohol there and thatallows you to the aroma comes
through and this is so complex,you can smell so many different
aromas in there.
Uh, and for cast rank, that'sso unusual to me.
And remember, this is a weedand it's a weed and what you're
(27:46):
using is a softer uh on, youknow, on the nose, and and
shouldn't have that many more.
Speaker 3 (27:53):
I think the pumpernickel rye on the nose.
Really that.
That's the pumpernickel ryethat they're using on this
foregrain.
That really gives you anice—it's not for a cast
strength, it's not overly biting, but yeah.
Speaker 5 (28:07):
You get all the sweetness, and the caramels or
the butterscotch are comingthrough, and then you get that
little bit of rye spice thatcomes through.
But then you get, like I say,either a or oak, that's coming
through on it too, like I sayit's really good, it's very easy
, like if you're talking aboutthe pumpernickel man.
Speaker 6 (28:22):
it's like a warm pumpernickel rye bread and then
you put some butter in there.
Speaker 5 (28:26):
Oh man.
Speaker 2 (28:30):
So I agree with that man.
I'm going to have to do thefour too earlier.
We've got coffee, apple cake orpie.
Speaker 5 (28:35):
that we're having.
Don't be a joke like that.
Speaker 6 (28:39):
We'll save you some.
We'll save you a piece.
Speaker 3 (28:42):
Thanks, are you giving it a four or two?
Speaker 5 (28:49):
Sir, that is my strong.
Speaker 3 (28:55):
Alright, let's do it Alright.
All right, let's do it Allright.
So I do like the nose, butthere's an aspect of it that I
wanted to be more for my nose topick up before.
I wanted to have a sweetness init For the nose.
(29:16):
That's the one thing that Idon't get the sweetness.
I love the whole aspect of it,but I'm going to give it a three
.
Speaker 5 (29:24):
Oh, wow, yes.
Speaker 3 (29:28):
Alright.
So we're going to go back theother way.
Body Alright.
It's sweet deliciousness on thebody all through cheeks, under
your tongue, on top.
If all you have to do is tomake it a four is just do a
(29:49):
little Kentucky Chew and it goeseverywhere completely there's
no doubt about it.
And so this body I do give for,and that's next to Super Nash,
and I just and it's really thickin the glass.
Speaker 5 (30:08):
It's the roof of my mouth Back and the sides of my
tongue.
I mean, it's just got a greatmouthfeel to it and that's what
I look for when I'm lookingtowards the body.
And I'm gonna have to give it afour too.
Speaker 3 (30:25):
Uh-oh, causing problems.
Speaker 5 (30:29):
I'm breaking pictures there, you go, you did a four.
Yeah, better not break downthat picture, All right?
Speaker 6 (30:37):
Whiskey.
Speaker 2 (30:37):
Doc what do you think ?
You know, when I look at thisand taste it, it just comes to
my mouth.
I mean just literally cheeks,tongue, throughout everything.
And you look at it your legs.
That looks like just a rabbit.
It takes a while for that.
I have to give it a four,though.
All right.
Speaker 6 (31:01):
I don't know about legs like Desiree, but you can
have legs like Marilyn Monroeand that's back in the day.
But I would say legs on thisare tall, they run nice.
That ball feel is great.
It just coats it does from thefront to the middle to the back.
I'm gonna pour a jab on thisone too.
This is really solid.
Speaker 3 (31:23):
So, like I said, this is the reason why Middle-Ast
Spirit is our sponsor.
It's not always just because weknow them and they're a great
guy and everything, but it'sbecause the whiskey is fantastic
All of our sponsors.
What they put in the bottle issomething to revel over, and I'm
thinking that this is so.
Now we're coming back down,we're talking taste.
Where we up the end, we cantaste, and then finish a five we
(31:43):
can taste me Larry on the nose.
Speaker 6 (31:53):
I picked that a little bit.
I picked up the buscatch andbought a little bit.
Um, I picked that up a littlebit.
Speaker 3 (32:05):
I picked up the buskets and bought a little bit
of that.
Go ahead, Mark, you know youbottle?
Speaker 6 (32:08):
it upside down or just do it.
We all have the same amount.
No, it's too old in the bottle,but yeah, no, I think I'm going
to go four on the taste on thisfor me.
We're on a five, we're on oftime, it's three minutes the
doctor, I really, really likethe southern type whiskey.
Speaker 2 (32:33):
This is not those, but it does have the cola flavor
that I get out of some of theBentley stuff.
Oh yeah, I really, really likethat and for some reason there
is a southern cola.
I get that flavor out of it.
I can't go as high as if I wantit, but I think it's a good
size for all of us Okay.
Speaker 3 (32:56):
Super Nash.
Speaker 5 (33:04):
Do anything.
As I poured the last, wowHearing that Pump, pump, no rock
.
What are we doing?
And I tell you what they'vedone a fantastic job.
(33:25):
And this reach right up thereAlmost made it to five, but they
call it just a little bit shortbecause it's like predominantly
just like two or three layersthat are sticking out, but then,
like the other layers that youreally want to do that are
sticking out on the nose are notreally coming through.
(33:46):
Only about two or three yeah,only two or three of them are
really coming through across thetaste and on the palate.
If you do a four and a half itwould probably be that big.
Yeah, come through across thetape and on the pallet.
If you do a four and a half, itwould probably be that big.
So I think I'm going to do afour and a half, and that's the
reason why that's what I'm goingto find.
Speaker 3 (34:03):
We're going to go the opposite way that you guys went
.
Oh, and this is thebutterscotch in.
It is my wheelhouse, so I'msitting there going.
Yeah, I'm all in onbutterscotch, caramel toffee and
when you get barrel-proof, thissweet, it's not like it's on a
(34:24):
different level.
I had a couple rare breads thatthe caramel came out and
whatever, and it's why I'm inwhiskey, because I love caramel,
I love butterscotch and thislives butterscotch, so I'm gonna
give it a five.
Speaker 5 (34:39):
And a butt up up.
Oh, that's nice oh.
Speaker 2 (34:44):
I just want to say something while we're going.
You guys are such drink fairmen.
I bet you stay hydrated ifyou're drinking.
Maybe this happens to be awater that's got some magnesium
and everything like that andCora.
If you're a water and bourbonpodcast.
Speaker 5 (34:57):
We'd love for you to be a secondary sponsor to our
bourbon podcast Now that we'repromoting the water.
That's not what I did.
I just wanted to add to thecore water.
It's the kind of water you liketo drink In your stomach.
Some bourbon In your bloodwater, yes.
Speaker 6 (35:11):
It's something to stay hydrated.
Yeah, some bourbon.
Speaker 5 (35:12):
You need to put water , something to stay hydrated?
Yeah, all right, we are down tothe finish.
Oh, my goodness, and you justfinished it, dude, yep, and you
can go first.
Speaker 3 (35:23):
It starts like five minutes.
It's a minute to long, so it'snot long enough yet for a finish
.
I think that'll come as thiswhiskey, as it gets even older
than what it already is, there'sdefinitely a six, seven years
you know aspect of it.
So that takes me to out of five.
(35:44):
I would say this niche, exceptbutterscotch, like going First
it's butterscotch and it goes upto leathery notes and then it
comes back to butterscotch.
So I'm going to go for thisAlright how old did you say you
were?
Six or seven.
Speaker 5 (36:03):
According to yes, the NAS is non-associated.
The website states that you'refour years old.
Four years old, and accordingto what they said and that is
what they were talking about toois that, although it has
strength, you expect a littlebit more from it, and maybe it's
(36:27):
hard to eat a little bitbecause of all the flavors and
everything that comes out of it,but though it tastes older than
it actually is, there is atouch, a touch harder present,
which they'd like to see aroundand improve in future batches,
which they probably have done,which we hadn't tested the
future batches.
Speaker 3 (36:41):
My guess, though, is that there is some six, seven in
there, but when you're talkingeight and you gotta go with the
youngest whiskey, so I guaranteethis is just like a 9.9.
You know that it's not just 9.
That's what they're using.
They're using 10.11.
No, just look at the house.
So, um yeah.
So my 4 gives me 10.
(37:04):
Yes, I gave it a 4, a 6, andthat was 10 plus a 10.4.
So that's 17 out of 18.
You are a super-ass.
Speaker 5 (37:13):
Yep, and this is where I think this finish for me
gets so much flavor and lasting.
It gives you a good hug.
I mean, the finish on thiskeeps going and going and going
and so long after I've tasted itthat this is really the finish
on it is because I'm in, I'm in,I'm in the brown sugar, the
(37:38):
oakiness you know, which is likesweet oak, is like a dry oak or
like an over-raised oak andit's also like it's just a hint
of the sharp and then there'sjust that dark fruit flavor
that's coming in on it.
I'm getting such a warm finishthat I am on the palate on the
taste, so I'm gonna have to geta five on the finish, which
(38:01):
makes me 17.
Speaker 3 (38:04):
And we're talking our apples.
Speaker 2 (38:06):
I was already give it a three and I hydrated, took a
swish and after swishing I couldstill eat it.
It actually opened the flavorup more, so I agreed to turn it
to a five, which just surprisedme All right, wow, and that will
make you a little jammy.
Speaker 5 (38:25):
Awesome, oh.
Speaker 6 (38:27):
Well, I tell ya I really like the finish.
On this I agree with you, ash,it's just you.
It's got me in the middle ofsomething to the back that
finish the more I sit on itreally stood out and I think, if
you're right, I think thatbriscotch just is lingering in
the last three years and it'sjust not a super huggy fish, but
(38:49):
it's warm enough and I'm goingto give five.
Speaker 5 (38:53):
I really enjoy this fish.
I have also brought this all to17.
I didn't plan that there aredifferent scores throughout.
Speaker 6 (39:02):
So I was going to do the 4-5.
Boy, it's just a game.
Speaker 5 (39:05):
So, overall, this scored a 17 out of a 18.
Out of 18.
That's some good middle, thankyou.
Speaker 3 (39:12):
And that brings us to the end of our Louisville
Whiskey Company at 18.
That's some middle-.
Yeah, you're good to go.
Cheers to us.
Thank you All right, soMiddle-West Spirits.
And that that brings us to theend of our Louisville Whiskey
Company of Pearl IslandBreakdown, where Middle-West
Spirits Michelin, castor Four,green Bremen pulls us down to B.
I mean honestly, that's Pappysomething, even maybe old and
(39:41):
will tell it's cast ring and allthe way all is in cast right,
is it not sure, jerry?
Jerry, and ask her it.
Speaker 5 (39:50):
She's already had a good one.
What's serious You're?
Trying to get.
Speaker 3 (39:55):
Yeah, I'm not here, so here it is.
Middle East Fares has completeda new world-class distillery in
Ohio, making one of the largestindependent distilleries in
North America.
This ancient English distilleryis provided by Temple At a
state of the art 75,000 squarefoot distillery, long grain
processing and bottling facilityto supplement the capacity of
(40:15):
its rental district on Klinanuin a short north district.
The solar expansion has broughteconomic benefits to the east
side of Columbus, with the reuseand improvement to land and
existing structures tripling theemployee base, with more
merchants to come in 2025, plusmanagement of over 25,000 acres
of low-grain farmland, and bringadditional revenue to the
(40:37):
Wesleyan community.
Middle-east Spirit was foundedin 2008 by a head of the DOI and
is built on a patchwork of thehighest quality spirits.
The land comes from a familyheritage of distinct
agricultural spending forgenerations, which inspired me
to learn every aspect of thisteam.
With over 20 years ofexperience in the world-winning
spirit, the Middle-East team hasa substantial knowledge and
knowledge and capacity to payfor it by providing
(40:58):
craftsmanship and facilities tosupport fellow whiskey makers in
any part of their journey, fromsmall batch, large format and
seed selection to bonding Alongthe journey of our own whiskey
making, development and growth.
We have elaborated with othersat every stage and size of the
process, from passing tofull-scale commercial production
.
Now that our expansion iscomplete, we're excited to
continue these partnerships andhelp fellow distills by
assisting all aspects of whiskeymaking while continuing,
(41:19):
growing and innovating our ownbrand Sending.
The West Bear current produces15 of its own brands, including
Midwest Burden Rye and WheatWhiskey.
The Super Premium Bullcats,which is a collection of OYO
Vodkas, bim and Petal, and Lostand Unreguined.
What's better?
Our tip team has collaboratedwith dozens of pumping sites,
solar and lines to develop aunique product With a scan to
complete the team's red-tabbedproduct in need of
(41:40):
grain-sourcing, processing,3d-r-sling buying and blending,
barrel-matching and finishedgoods storage, aged barrel and
bulk, whiskey and film.
The combination of strongpartners with high quality NGO
grants, distilled fillies and XTSmiths for the needy position
to help partners grow andinnovate with fully optimized
capabilities Pretty cool, eh.
That explains why I alwayscan't explain what I'm trying to
(42:03):
tell people.
75,000 square foot facility Imean that is huge, that is.
Speaker 2 (42:09):
Is there a city?
Speaker 5 (42:11):
Hey, we're glad you could find us, yeah, sure.
Speaker 3 (42:13):
Is he on Facebook?
Yes, it's funny because I seemany testers are saying oh, he
is watching, right?
Yes, okay, he hasn't commentedyet.
All right, that's fine.
That I don't see ever to seewatching from the feed, so
anyways.
Speaker 5 (42:29):
You can't watch.
There's no one watching you.
It doesn't tell me Facebook.
I can just see there's kids.
Speaker 3 (42:33):
What do you do?
It doesn't tell me on Facebook.
I can just do it from the brain.
Speaker 6 (42:38):
You know it's about 300, 30 of these little kids.
Speaker 5 (42:42):
Yeah, they started alcohol.
Yeah, for a while we stayedawake.
Okay, dinner must be done aftera while.
Speaker 6 (42:48):
Oh, my God.
Speaker 5 (42:52):
You should eat in the blaze.
You're done.
Awesome, that's what we do.
We play you should be in theblaze.
Speaker 3 (42:57):
Awesome, well, that was fun, all right.
So let's end it for the regularthing.
We'll stick on a little longer.
We have one more time for asecond and then I'll go this up
and get back.
Thanks everybody.
Thank you Supermash and John.
Speaker 2 (43:11):
Cummings, if you want to join us, if you're
interested in joining us, that'dbe great, and so I will thank
you for everybody.
Thank you, supernash and JohnCummings, if you want to join us
if you're interested in joiningus.
Speaker 3 (43:16):
that'd be great too, and so I will thank the PBS team
for that.
Speaker 5 (43:19):
Yeah, we thank everybody for tuning in to
YouTube and we appreciate somuch support and if you do leave
a feedback and it helps so muchand anything else you can do to
support us.
If you want to swag, go to ourwebsite.
Want some bottles?
Uh, barrel picks.
Send me a message We'd love toshare with you.
Speaker 3 (43:38):
Oh, and a big announcement Our next barrel
selection will be a fight inMaker Mark.
Uh, thursday morning 9 am,september 4th.
Uh, the morning after the buswork, it's going to be for Annie
Lee Robbins.
Yes, rob will drop by and saywe should be full power.
So that's pretty good.
Excited for that, and there wego.
(43:59):
Everybody, it's Scottie Burr.
Come for all you Scottie Burrboys.
Make sure to follow us onFacebook, instagram, youtube or
listen to us on our Spotify,apple or wherever you listen to
your podcasts.
Make sure to like to, at yourhouse or your car.
And if you like to Siri, chatto me.
It's pretty fun.
Check me to know who theScotchie Bourbon Boys are,
that's for sure.
It's all really good what I wasabout.
(44:21):
So that's what's going on inchat.
But, oh, remember, remember,wwwscottybourbonboyscom.
I did this and remember, nomatter how you listen or watch
you like this, subscribe, leavea um, remember, and let's,
before that, let's get what Ilike.
There's a lot of buried in here,nope, nope, I'm not ready for
(44:46):
that.
I am not.
I don't know how all the brutalyou are.
You were born.
Where is it buried?
It's somewhere.
It's not there.
Okay, middle-east.
We did a lot I can get, that Ican get rid of that Is that it?
No, you're cleaning up yourfuneral.
Wait, I'm trying.
I did see here somewhere.
(45:07):
Oh no, that is cruel.
There it is.
You don't have it.
You do not have what I havehere Now.
Good or equals time thing withyour friends John Whiskey,
doctor and Superdick.
Yeah, guys, times and remountdrinks, overdrive and live.
(45:32):
And here comes our theme songAll right, there we go.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Cardiac Cowboys
The heart was always off-limits to surgeons. Cutting into it spelled instant death for the patient. That is, until a ragtag group of doctors scattered across the Midwest and Texas decided to throw out the rule book. Working in makeshift laboratories and home garages, using medical devices made from scavenged machine parts and beer tubes, these men and women invented the field of open heart surgery. Odds are, someone you know is alive because of them. So why has history left them behind? Presented by Chris Pine, CARDIAC COWBOYS tells the gripping true story behind the birth of heart surgery, and the young, Greatest Generation doctors who made it happen. For years, they competed and feuded, racing to be the first, the best, and the most prolific. Some appeared on the cover of Time Magazine, operated on kings and advised presidents. Others ended up disgraced, penniless, and convicted of felonies. Together, they ignited a revolution in medicine, and changed the world.