August 7, 2025 • 61 mins
We explore Milk & Honey (M&H) Israeli whiskey, a groundbreaking single malt aged at the lowest place on Earth. The Dead Sea location creates extreme maturation conditions, with temperatures reaching 124°F and extraordinary atmospheric pressure resulting in a complex whiskey despite its young age.
• First whiskey ever aged in the Dead Sea region, 1,400 feet below sea level
• Loses 25% to the angels each year (75% over its three-year aging period)
• Made from 100% malted barley at 111 proof (55.5% ABV)
• Aged in bourbon barrels and STR (shaved, toasted, re-charred) red wine casks
• Features chocolate and burnt marshmallow on the nose with notes of pineapple on the finish
• Part of M&H's Apex Terroir series exploring how location affects whiskey development
• Inspired by the late Dr. Jim Swan's vision of Israel as a "playground for innovation"
• Demonstrates how extreme conditions can accelerate maturation and create unique flavor profiles
Remember to check out www.scotchybourbonboys.com for merchandise including t-shirts and Glencairn glasses. Follow us on Facebook, YouTube, Instagram, X, Apple, iHeart, and Spotify – like, comment, subscribe, and leave good feedback to help others discover our content.
Journey with us to the lowest place on Earth as we explore the remarkable M&H Dead Sea whiskey from Israel's first whiskey distillery. This groundbreaking single malt defies conventional aging wisdom by maturing in the extraordinary conditions of the Dead Sea region – 1,400 feet below sea level where temperatures soar to 124°F and atmospheric pressure creates a whiskey environment unlike anywhere else in the world.
The Whiskey Doctor joins us for this special Whiskey Without Borders episode to unpack what makes this Israeli innovation so fascinating. We discover how extreme maturation conditions create an astonishing 25% angel's share per year, meaning 75% of this whiskey evaporates during its three-year aging process. The result? A surprisingly complex whiskey that delivers far beyond its young age.
As we taste through this 111-proof expression, we uncover a remarkable sensory journey – from chocolate and burnt marshmallow aromas to hints of campfire smoke and unexpected tropical fruit notes. The whiskey offers what our hosts describe as "the hug" – that warming sensation that travels through your chest with a proper sip of quality spirits.
This episode delves deep into whiskey terroir – how specific locations shape a whiskey's character through climate, elevation, and atmospheric conditions. M&H's Apex Terroir series represents the cutting edge of whiskey innovation, demonstrating that excellence doesn't require centuries of tradition, just vision and a willingness to push boundaries.
Whether you're a bourbon devotee curious about global whiskey expressions or a single malt enthusiast looking to expand your horizons, this episode offers fascinating insights into how Israeli whiskey is carving its unique place in the spirits world. Subscribe, leave a review, and join us as we continue exploring exceptional whiskeys from unexpected places around the globe.
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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, we do, we're drinkingevery brew and man.
Speaker 2 (01:27):
We talk some shit, but we're telling the truth.
Yeah, we're the Scotch andBurnin' Boys Raisin' some hell
and makin' some noise.
Yeah, we're the Scotch andBurnin' Boys.
We're here to have fun and wehope you enjoy.
We're here to have fun, yeah.
Speaker 1 (02:12):
All right, Welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight.
Here tonight and this is ourspecial every other month
Whiskey Without Borders episodewith the Whiskey Doctor.
Welcome there, Doc.
Speaker 3 (02:36):
Good to be here.
Yes, we are sharing tonight awhiskey from Israel.
Speaker 1 (02:42):
Yeah, and this should be pretty cool.
We've got it there.
But first off, rememberwwwscotchybourbonboyscom for all
things, scotchy Bourbon Boys.
You got our merchandise of ourT-shirts and our glens Check
that out.
And then also our bios.
And then also we are onFacebook, youtube, instagram and
X, along with Apple iHeart andSpotify, and no matter how you
(03:07):
watch us or listen to us, makesure you like, listen, comment,
subscribe and leave goodfeedback.
That was one of the better ones.
Speaker 3 (03:15):
That's important.
That really helps get the wordout to other people.
Speaker 1 (03:19):
Yes for sure, sure.
So one of the things that Ilike about the whiskey without
borders is it just starts towhat would you say.
It brings up what would you?
Our diversity of whiskey, andthat's one of the cool things
about the Scotchie Bourbon BoysPeople always ask Scotchie we
(03:42):
were actually.
I wanted to talk with you, doc,about we were out on in Chicago
last weekend, last Saturdaynight, with Martin Duffy who, as
you know, doing with WhiskeyWithout Borders was extensive.
Did you pick up or tasteanything that you know?
Speaker 3 (04:14):
One thing that was really interesting is because we
kind of asked him to help usfind a few to taste and he
brought out some really goodscotches, but then toward the
end he had us try something thatwas totally unique.
I'd never had anything like itbefore and it was actually a
lebanese whiskey and we will belooking at that here on the on
(04:37):
the show sometime.
It's, it's crazy good.
Yes, what was picked up?
Bottles of it, so we we'll besharing it around for tastings
and that's.
You know, he wasn't justlimited to Scotch or he wasn't
just limited to Irish whiskey.
Speaker 1 (04:53):
No, not at all, a little bit about all of it.
He knows Irish Scotch, he knowsall single malt whiskey was his
thing.
He worked for a distributor and, as you know, if you work for a
distributor, you're usuallydoing multiple brands across,
not always Like if you might bethe scotch expert for a
(05:14):
distributor or a single malt,but you're still going to work
the other brands, because that'sjust how this works.
So, yeah, that's one thing.
Uh, before you came along, doc,it was like we, uh, we pretty
much held out for one or twowith with uh, with martin duffy
(05:38):
and an irish whiskey, and thenthat was pretty much that was.
That was the extent of it.
Speaker 3 (05:45):
So, uh, now that you've written, john rick
grabbed a bottle of that also.
He made the comment here.
He says the lebanese whiskey'sthe bomb.
So just you know, if martinduffy tells me you're gonna like
this, I don't even have toquestion it.
Just it's, it's gonna be there.
You know, and Bob was in onthat too.
Not just Martin, but Bob was inon helping us find stuff.
(06:07):
Bob is the manager of therestaurant we ate at Green.
Speaker 1 (06:10):
Post the Green Post in Lincoln Park.
Speaker 3 (06:13):
We talked about that on Tuesday, so we don't need to
to really go about that anymore.
We did want to make sure thaty'all knew that Bob was in on
that too.
Speaker 1 (06:22):
Right, right, and the restaurant was fantastic.
I mean, we're always going togive a shout out for good food.
You just got to, absolutely Allright.
So this bottle Apex M&H whichyou said whiskey, distillery,
(06:46):
milk and honey, right, milk andhoney, but it's got the logo is
what Toro, a bull.
Speaker 3 (06:52):
Basically, yeah, it's a bull.
One thing I read made thecomment that not only is it a
bull, it also has this one,doesn't this one's silver, and
one of them it was orange andblack, so it reminded him of a
bumblebee coloring.
I think you can see that orangeon your box too, or?
Speaker 1 (07:11):
is that silver?
Yeah, it's got some there, soI'm gonna pull this baby out.
Nice bottle.
As far as information goes, Iknow you have some information
and I have some information.
Let's drop the box down.
Speaker 3 (07:34):
Yeah, the box actually has a little discussion
in it, a little information onit.
It's you know.
It talks about the aroma beingdried fruit and potpourri.
I got.
Well, hold that off.
You know it talks about thearoma, the dried fruit and
potpourri.
I'm gone.
Well, hold that off.
It also talks about pipe smokewith a hint of rose petals.
Speaker 1 (07:52):
Yeah, you can give those out, but we got to give
our own because this is the wewill be doing the old
Louisisville barrel bottlebreakdown of apex.
So it is actually called thedead sea right.
(08:12):
This is the dead sea uh versionwhat they actually what they
got.
Speaker 3 (08:18):
They've got several different um, give me just a
second.
Then it's several differentoptions.
They've got MH Classics,they've got their Element Series
, their Art and Aircraft Series,their Apex Series, which is the
one we're looking at, and thenthey've got Gen also, and each
(08:39):
series is slightly different.
The Apex Series that we'relooking at actually has three
different.
It's got single casts, it's gotsmall batches and it's got
their Terroir series, which iswhere we are, and the Terroir
has the Dead Sea, along withseveral others.
It's got the Dead Sea, theJerusalem Mountains, the Negev
(09:07):
Desert and the Sea of Galilee.
So it's got four differentplaces that they've actually had
this whiskey being aged, sothey said the Dead Sea.
Speaker 1 (09:21):
This single malt is the first ever whiskey aged in
the lowest place on Earth, theDead Sea, with temperatures
climbing as high as 50 degreesCelsius.
Speaker 3 (09:33):
That's 124, almost 124 degrees Fahrenheit.
Speaker 1 (09:36):
This whiskey is as strong and intense as the
climate it was matured in.
Now, this one was three years.
The distilling date was 2018.
The bottling date was 2020.
So 3-12-2018 to 2-9-2022.
(10:00):
And it was aged three years.
Batch 19, and it's 100.
This one is 111 proof.
55.5 ABV.
Speaker 3 (10:15):
Mine should be the same, because I bought them
together.
Speaker 1 (10:18):
It should yes, okay.
Speaker 3 (10:21):
You're going to talk about the Terawan a little bit,
but the fact that it's atbasically the lowest place on
Earth, that's almost 1,400, alittle bit over 1,400 feet below
sea level.
Speaker 1 (10:35):
Yeah.
Speaker 3 (10:35):
So that's going to have pressures on those barrels
that you don't get in Kentucky,you don't get in Scotland, you
don't get in Nepal, other placeslike that Nope.
Speaker 1 (10:50):
I'm going to quick pour this up so it can breathe a
little bit.
Speaker 3 (10:55):
But with the temperatures going to 120 plus
and that intense pressure, ifthey try to make a 10-year
whiskey, they couldn't.
Speaker 1 (11:04):
If they tried to make a 10-year whiskey, they
couldn't.
No, the three years at thatheight is really putting some
stuff right on there, I believe.
Speaker 3 (11:12):
And the other two.
Speaker 1 (11:13):
Something else that's interesting because it does get
so hot and because there is somuch pressure, they have a 25%
angel share per year yeah, so ifit's three years, you're
talking 75 of the whiskey's gone, or they just have a lot of
people that say they don't drinkwhiskey and they're just.
(11:36):
That's part of the angels sharewhere they're, they're they're
there.
That's how they do it.
They blame it on the angels.
That would be a.
They blame it on the angels.
That would be a good song.
Blame it on the angels, Anyways.
All right.
So, as everybody knows, I really, really like to get into the
(11:57):
terroir.
I believe that's one part ofwhiskey that a lot of people
just take for granted, ofwhiskey that a lot of people
just take for granted, and thisis based off of where you grow
your grains.
Or the terroir is also wherethe trees are grown to make
barrels.
It's all part of theenvironment, of what happens.
(12:21):
Like a lot of scotches in, youknow there's, they're on islands
, so a lot of the the barleybeing grown is being grown on
the ocean.
So you have sea, you know saltwater dousing the grain as it.
You know it's, it's foggy andwhatever it brings it in off
(12:44):
there, it's always constantlyand that's going to affect the
barley that you're making yoursingle malt, opposed to growing
it someplace else that's not onthe ocean.
So that's like there's so muchstudies that go on to it.
But the Apex Terroir series isour exploration of how places
shape whiskey, Inspired by thevision of the late Dr Jim Swan,
(13:06):
who called our region aplayground for innovation.
This release delves into theimpact of climate on maturation,
From shifting humidity andtemperature to the influence of
elevation.
Each location leaves a telltalemark on the whiskey through
past maceration, creating adepth of character never
(13:28):
explored before.
This is a new perspective onwhiskey.
This is Whiskey Terroir, and Ibelieve you gave nope.
That was it right?
Speaker 3 (13:38):
Yeah yeah, I gave you two pages to look at.
I want to point out this is 100malted barley, like a lot of
the other whiskeys around theworld are well, that's that's
when you talk about single malts.
Speaker 1 (13:53):
That's what it is.
It's just um.
A single malt is malted, barleyuh grown and in the same season
, in a specific time period, andthen distilled and barreled.
That's how a single malt comesto fruition.
Speaker 3 (14:17):
A lot of our bourbon folks may not know that barley
is the single malt that's used,but it is and it makes an
interesting flavor.
Is the single malt that's used,but it is and it makes an
interesting flavor, and it'sinteresting how in different
areas that flavor can come outquite differently.
They used bourbon barrels andthey also used wine barrels and
(14:39):
then they blend them to come upwith this.
Speaker 1 (14:43):
Well, so that brings us to our.
I think we're ready, are we notSure?
So we are going to do oursection.
It is the Old LouisvilleWhiskey Company Barrel Bottle
Breakdown.
This is where Old LouisvilleWhiskey Company they sponsor us.
(15:06):
Amin there has a greatexperience.
You gotta look him up on theinternet, call him up, set up a
time to come there.
This is gonna be part of theScotchy Bourbon Boys bus tour
this year.
We're all gonna be going toAmin's, we're all going to be
going to Amin's and we're alsogoing to all be going to Whiskey
(15:30):
Thief with the new location inLouisville, with Walter.
So that's really cool.
But the old Louisville WhiskeyCompany they don't release
anything younger than sevenyears.
Amin is kind of like I wouldcall him a mad scientist.
He's more like a man with amission who understands whiskey.
(15:51):
If you've ever been with him,he's very knowledgeable.
He knows what's in all of hisbarrels and how he produces in
the whiskey that comes out ofthere.
And what he has as far as acollection that he's able to put
into bottles is quiteastonishing.
You've got to check out the OldLouisville Whiskey Company in
(16:13):
Louisville, kentucky.
And that brings us to the OldLouisville Whiskey Company
Barrel Bottle Breakdown of8-Packs.
There's four categories it'syour nose, your body, your taste
and your finish.
Scotches are well known because, well, this one's actually 111
(16:37):
proof, right, 55.5, I think itwas 111 proof and honestly, most
scotches, or single malts,reside at 80 proof.
So this is going to be quiteunique in itself.
And then, but a lot of timesscotches are fruitier, lighter
(16:57):
whiskeys, and so how they getaged.
But I mean, if you're lookingat the color of this one,
there's a decent color on this,there's no doubt.
Uh, that probably comes fromthe aging happened in a used
bourbon barrel.
So you know, we, you know,those are the kind of really
cool things.
Um, robert Brown says hi, um,he's, uh, he's in, he's on a
(17:21):
road trip to Locust Grove,virginia.
But each of the categories ofnose, body, you can get up to
four knocks, and then on thetaste and the finish, you can
get up to five knocks for atotal of 18.
But if one of the categories isexceptional and only one, you
(17:41):
can use it.
You can't do it to two.
You can give it an extra buttup, up, so you could.
The perfect whiskey.
You're going to get a 19 out of18.
So here we go, are you ready?
Speaker 3 (17:55):
there.
I'm a school teacher.
I don't give out 19s generally.
Speaker 1 (17:59):
Well it's.
Sometimes there's that extra.
Actually, one time I gave out a20 because I broke the rules
and gave out two.
But up, ups.
But that's neither here northere.
That was a fun podcast.
It was more done politicallythan it was done aesthetically.
Here we go, Look at thatRolling around in my Glen Got
(18:21):
her perfectly cooked it coats,the it coats the glass.
Speaker 3 (18:32):
There's a there's a thick coat, let's see it.
It looks like it would be alittle oily.
Speaker 1 (18:35):
Based on that yep, it looks like, based off that,
it's got a nice body to it,that's for sure.
It still hasn't formed, it'sstill coated the glass like uh,
like an oh.
Now it's starting to yep,though the the legs are
extremely long as it starts toform the full length of the
(18:58):
glass.
They're thicker.
Yeah, that's really nice, allright.
So the nose on this.
Speaker 3 (19:05):
You know, when I think about the nose, I've got
to remind myself that we are notnosing bourbon.
Well, yeah, you couldn't expectit to be.
I get more of the wine becauseit was also aged in wine casks.
I get a little bit more of that.
What type of wine casks thefruitiness from the red wine Do
what?
What?
Aged in wine casks, I get alittle bit more of that?
Speaker 1 (19:24):
What type of?
Speaker 3 (19:24):
wine casks the fruitiness from the red wine Do
what?
What kind of wine cask, youknow, I don't remember red wine.
(19:50):
I do remember that for sure, butI don't remember exactly which
one an str, which is where theyactually scrape the inside of
the wine casks to get the charoff of it.
Okay, that removes some of thecannons that you would have in
that wine.
So they remove those byscraping it.
Then they re-toast it and thenthey re-char it to a char level
four, an alligator char, andthen they put it in there.
So you don't get as much of thewine as you might get if they
didn't go through that STRprocess.
(20:11):
That tends to help.
Speaker 1 (20:16):
Yep, let's see.
Speaker 3 (20:20):
I pick up on the nose .
I pick up, almost like some ofthe Irish whiskies I've had.
Speaker 1 (20:27):
Yes, that's because single malt is Irish okay.
Speaker 3 (20:33):
I pick that up more than I pick up some of the
scotches.
Speaker 1 (20:40):
It doesn't really get too much into what's on the
barrels they use.
Speaker 3 (20:47):
No, it didn't there.
I got that informationsomewhere else.
I would have to remember where.
All right Um and I will blanchthrough this.
While you talk about the note,your perceptions on the nose a
little bit.
Speaker 1 (21:09):
They call it innovative spunk.
Let's take this off.
My nose instantly picks up thechar.
It's got a nice sweetness.
I do definitely pick up theaspect of the red wine, but
(21:35):
there's a smokiness on there.
That's not the kind ofsmokiness that happens in a, in
a in a bourbon.
It's not not a char.
This is more like a peat, butnot real bad.
But it's almost like JohnnyWalker smokiness.
Speaker 3 (21:54):
All right, I'm going to take a sip.
It just says red wine barrels,it doesn't say exactly which
ones.
Mm-hmm.
Speaker 1 (22:11):
Mm-hmm, there's a campfire kind of taste to this.
Surprisingly, scotch usuallydoesn't come with a hug.
This one comes with a hug.
Speaker 3 (22:30):
That warmth goes right down All the way down.
Mm-hmm, feel it in my belly.
Yeah, I get just a touch ofthat peat also on the back of it
, on the back end, not as muchon the front end, but on the
(22:52):
back end, and I'm not usually abig fan of peat, but this is not
a fan at all.
This is a touch.
Speaker 1 (22:58):
It's almost like ash.
There's a smoky ash taste Onthe Ooh.
Just got a little bit ofpineapple.
That's interesting.
Speaker 3 (23:14):
You get any blackberries.
Speaker 1 (23:18):
No, let me see, it's more apricot, it's more apricot.
So if you're a single maltperson who loves single malts, I
really imagine this is like awell balanced nice.
(23:38):
Now what's the price on this?
Speaker 3 (23:42):
depending on where you get it, somewhere $100, $
dollars.
So it's not cheap, no wellthink about it.
Speaker 1 (23:51):
I mean think about the process.
It's being aged in the lowestplace and in the, and in a harsh
, harsh environment, lowestplace below sea level, and then
so there's got to be skill inthis.
And then you know differentbarrel finishes on it and then I
(24:16):
understand why they could putit.
They probably put it out at 111.
Proof is because you know theheat had to keep up that alcohol
content.
Speaker 3 (24:27):
You know and there I was reading at least their first
batches.
They aged on a rooftop hotel,rooftop in Tel Aviv, so they
were out in the elements.
The whole time gets hot there,so in Tel Aviv.
Speaker 1 (24:44):
So they were out in the elements.
The whole time Gets hot there.
So all right, I think.
The nose there's a little bitof chocolate, there's a little
(25:04):
bit of char now and there's alittle bit of chocolate, there's
a little bit of char now andthere's.
So the nose does not match thetaste.
It's a very differentexperience on both levels.
You know what I mean.
Speaker 3 (25:18):
It's interesting, though the nose changed for me.
Speaker 1 (25:21):
Yes.
Speaker 3 (25:23):
From before I tasted it until after I put some in my
mouth.
Once I'd had a little bit, thenose went way more buttery.
Speaker 1 (25:32):
Yeah, and it's also.
There's a little bit ofchocolate there and that's also
because of how it sits in theglass, you know once it's in
that glass.
Speaker 3 (25:40):
Right.
It's almost that glass Right,it's almost, yeah, all right, so
this is when I can't wait to goback to 10 minutes after I
finished it and see what theglass, the nose on the glass, is
once it's empty, and then allI'm getting?
(26:01):
I'm not getting any of thatliquid and then all I'm getting?
Speaker 1 (26:04):
I'm not getting any of that liquid.
So the chocolate cake incidentuh, who is on YouTube said that
they tried howler howler headover the weekend and really
thought that was good stuff andit was cheap.
And then Shabazz Khan said, hi,so want to throw that out there
.
But that's really funny becauseHollerhead is a very unique
(26:29):
flavored whiskey, that's forsure.
Speaker 3 (26:31):
Alright, I tried an interesting flavored whiskey
while we were in Chicago that Iliked.
Everybody else thought it wascrazy.
Speaker 1 (26:38):
No, that is not whiskey.
No, malort is not whiskey, isit not?
What is it?
No, it's not.
It's its own thing.
You got to read about it.
There's a lot of stuff that isnot whiskey.
It's definitely different.
Oh yes, Good.
Speaker 3 (26:58):
I feel better if it's not whiskey.
It is not whiskey Good, it'sjust Malort it's.
Speaker 1 (27:03):
Malort.
Other people make differentversions of Malort.
I think it's got beer and somesort of oh my God, it's like you
know, it's like kombucha, butthe reason why you drink
kombucha is because it's goodfor you.
Malort is not good for you, allright.
(27:26):
So if you want to go on thenose first, out of one to four,
what are you thinking on this?
How many knocks on the barrelare we going to give this?
Speaker 3 (27:41):
Remembering it's not bourbon, I would give it a three
remembering it's not bourbon, Iwould give it a three.
Speaker 1 (27:52):
So so, doc, the way I look at it is, I just look at
each one on how well I like it.
Okay, it's just based.
It's not comparative, you knowit's not a comparison.
Uh, now, the only you, onlybodies usually have to do with
how high of a proof it is.
You know what I mean.
But when it comes to taste andnose, it's like it's how much I
(28:15):
like it.
It's like I look at it likedifferent whiskeys, one's pizza
and the other one's birthdaycake.
You know what I mean.
There's dessert whiskeys,there's whatever, but I love
pizza and I can rate pizzaoverall with birthday cake.
You know what I'm saying, justbecause it's not bourbon.
I love bourbon, don't get mewrong, and I don't hold anything
(28:39):
against ryes because they'renot bourbons.
Good for you.
But I don't like what I like.
So that usually comes down towhere the rating comes in.
Speaker 3 (28:50):
All right, let's still put this to the three.
Speaker 1 (28:51):
All right Three.
Did you hear all three?
Absolutely All right, I fixedthat problem finally.
Thank you, knobs, all right.
All right, I fixed that problemfinally.
Thank you, knobs, all right.
Speaker 3 (29:09):
Matt Russell made a comment earlier.
He said their bourbon cream isphenomenal as well.
I didn't see the previouscomments to see whose bourbon
cream he was talking about.
So, Matt, if you want to throwthat back in the chat so we can
see, just for my sake, I wouldappreciate that.
Speaker 1 (29:23):
How is Super Nash?
Never mind, you're beingtempted, all right, I honestly I
think the nose is the strongpoint of this and from the start
, the very first time, I justlove it.
I love the chocolate, I loveit's almost like a s'more
without the graham cracker.
(29:47):
It's like if you just ate themarshmallow that was, it's like
a burnt marshmallow chocolate,like you scorched the.
It's like your six-year-oldgrandson's version of what a
marshmallow should be on as'more, where he just catches it
on fire and burns theever-living crap out of it.
Not everybody did that.
(30:07):
I'm giving this nose a four.
Speaker 3 (30:12):
Good.
Speaker 1 (30:18):
Alright, it's my turn on the body.
I mean, it's not a four on thebody, it doesn't quite touch
your cheeks as much, but itpretty much covers a little bit
(30:41):
of my right cheek and then it'sa top, bottom underneath
whatever.
So I'm going to give this bodya three, and that's pretty good
for a scotch.
Speaker 3 (30:56):
In my opinion, what do you give in the body?
Well, I'm kind of leaning moretoward the fork.
I really like it.
Speaker 1 (31:07):
Okay.
Speaker 3 (31:08):
Okay, just about perfect, all right.
That being said, are youcounting the hug as part of the
body or no?
Speaker 1 (31:18):
No, the hug would be included in.
Some people included.
Or keep the hug they keep out,because it's like you're talking
about Now.
We're going to go to taste andfinish.
Speaker 3 (31:36):
That's why I figured body's where it belongs.
Well, you could put it thereI'm feeling it in both cheeks
and just that, that nice warmfeeling all the way down.
That's why I gave it the four.
Speaker 1 (31:48):
Yeah, all right, you're up on taste.
You're up to five knocks.
I'm back off, sorry.
Speaker 3 (31:55):
What Got to top this back off?
Speaker 1 (32:00):
Top of the morning to you.
Cheers, cheers.
Speaker 3 (32:16):
I'd say a three on the taste.
I have nothing against it atall, but it doesn't.
It's not the best I've ever had, but I certainly would never
dump a glass of it.
Speaker 1 (32:29):
A three out of five.
Speaker 3 (32:29):
A five it a glass of it A three out of five.
A five It'd be a four if it'sout of five.
Sorry.
Speaker 1 (32:37):
All right, he gives it a four out of five, all right
.
So there's an analogy If thenose is a chocolate on a
marshmallow that's been burnt,the taste is you drop the
marshmallow in the fire for asecond and then you pull it out
(33:00):
and eat it, so there's like anash aspect to it.
So not that I think that it'sbad at all, because this is what
scotches so many people wholove scotches the smokiness or
that aspect of the peat or thesmoke is so important to a
(33:26):
scotch.
I never had one like this.
It's not off-putting, but Iwill go with a three on the
taste.
Okay, which in my opinion,three out of five is still
pretty damn good.
I agree.
Speaker 3 (33:45):
Is somebody writing this down?
I've been writing these down.
Speaker 1 (33:47):
We were both at seven and now I'm at 10, and you're
at 11.
Right, so, all right, I go last.
On the finish.
I'm going to have to say thefinish is similar to there's an
(34:14):
aspect of pineapple on thefinish that I really like.
I'm trying to see how long thisis.
It's mid to long finish andsometimes I like to put the the
hug.
If the hug remains, it's partof the finish for me and this
has got a hug.
So I'm going to give thisfinish because it's got the
(34:34):
pineapple on it.
It eliminates the whatever Iwill give it a four.
Speaker 3 (34:51):
I think it would have a really delicate finish if it
weren't for the hug.
It's just smooth and delicateand not super long.
I mean it's not short, but it'snot super long.
Out of five, I think four iswhat I would go with also.
Speaker 1 (35:11):
All right, so super long.
Out of five, I think four iswhat I would go with.
Also all right, so so out of 18, I ranked it 14 out of 18 and
you ranked it 15 out of 18.
So so the Scotchy Bourbon Boyswill give it a 14 and a half out
of 18, which, when you'retalking about Scotches, that we
(35:35):
always go about I mean you'retalking about this is Israeli.
There's not a lot of whiskeycoming out of Israel, if I'm not
mistaken, and I believe thedistiller who's on, I got that.
Hold on, where did it go?
I want to see.
(35:56):
I think he's on here.
Let's see.
He was there.
I had it.
I don't like shining this in,okay he was there.
I had it.
I don't like shining this in.
Speaker 3 (36:16):
Okay, I read about the distiller?
Did I read about him in theterroir?
I think you did.
You talked about Dr Swan, whowas the original master
distiller, but he has sincedeceased.
Speaker 1 (36:28):
Yes, but this guy, guy, the new guy, is on the
bottle.
That's where I saw him.
The new guy is Tomer L Goringhead distiller.
Tomer, is it Tomer?
Speaker 3 (36:44):
It's Tomer Goring, G-O-R-E-N.
Goring.
Speaker 1 (36:48):
Yeah, he is the master distiller there and when
you think about what he hastaken over and what he's doing,
it's pretty fantastic right.
Speaker 3 (36:59):
You know what, if we were to take our score to 100,
we would be at 80.55, which ispretty close to what other folks
have been getting.
The other reviews I read gaveit.
Most of them gave it in theeights.
Speaker 1 (37:16):
It's a good.
It's a good, there's no doubtit is good and so good quality
whiskey.
That wraps up the OldLouisville Whiskey Company's
barrel bottle breakdown fortonight and honestly I really
think that 14.5 score is apretty damn good score for a
(37:39):
single malt.
You know there's some.
Speaker 3 (37:44):
A very.
Give your glass another.
We have to give your glintanother nose.
Right now it's picked up theflavor that's a little bit more
of a traditional flavor than I'mused to now.
Speaker 1 (37:59):
Yeah, there's a, I mean the single malt, when
you're just talking about maltedbarley as the.
And it's so cool, in my opinion, when you're dealing with
single malts opposed to bourbonsor ryes, when the that that
when you're distilling somethingand when you distill that corn
(38:23):
or you distill that rye or youdistill that single malt, the
flavors that happen within thosebarrels.
Now I understand why singlemalts buy those used bourbon
barrels One.
You can't make more bourbon outof the used ones.
And then when you buy it it'sgoing to pick up a little bit of
(38:48):
that bourbon corn sweetnessalong with some of the
caramelization that's within thebarrel.
So there's an aspect of gettingthose bourbon barrels, of
putting that bourbon flavor intoscotch that scotch has always
loved to do.
You know what I'm saying.
Speaker 3 (39:01):
Yeah.
So you know, with their use inthe red wine barrels and
actually scraping them clean orshaving them clean to get some
of that out and then re-toastingand re-charring to that really
heavy alligator char If you everwatch how that's done?
Speaker 1 (39:21):
so what they do Not the scraping no.
Well, what happens is they takethe barrel, they disassemble it
, disassemble all the staves.
They use the wood planer, planeoff that top layer of char and
then put the barrel backtogether.
(39:42):
If anybody's seen barrel makingat the Kentucky Bourbon
Festival, they'll have a barrelmaker there.
They'll have a barrel, a guywho actually fixes barrels by
taking them apart and putting anew stave in.
That happens all the time.
That skill is something that'spretty amazing and fantastic.
(40:05):
But, like I said, it's not likethey go inside the barrel and
together.
They actually will take itapart and reassemble.
And that's one of the coolestthings about bourbon barrels or
wine barrels or whatnot.
There's no glue involved.
It's like that oak that theyuse when they put it together
and make those staves and pushthe wood together.
(40:27):
That way, in a tight way, wherethey pound down those staves
and make that wood go together.
It forms an airtight lock.
But the chemical makeup of thatoak, as greg schneider always
tells us I think it's the tellothe tellosis in there cause the
the wood to form a seal.
That's why oak is such a greatuh barrel making wood, whereas
(40:54):
you don't get that with a cedaror pine or other uh, you know
forms of wood.
So the fact that, um, and for along time, the scotch industry
and the single malt industryover the seas has been buying
those used bourbon barrels, yes,they have, and that's been, you
(41:20):
know.
Speaker 3 (41:20):
It saves them money too, from having to buy brand
new oak barrels or other barrels.
It saves them a lot of moneyand it recycles, which is good
100%, all right.
Speaker 1 (41:38):
So let's talk a little bit about when you're
going to be on next in a couplemonths.
What are we thinking You've gotthose.
We still have two more samplesto go through.
What were you thinking that wewere going to do?
Or were we going to try and getme a sample of the Lebanese?
Speaker 3 (41:57):
I will bring you a sample of Lebanese at Bourbon
Fest, so you'll have that.
Speaker 1 (42:02):
Okay, that'll put us out another further away, right?
So what are you thinking?
Another further away, right?
So what are you thinking?
Well, I suppose it'll probablybe.
We're talking right now, we'reat the beginning of August, so
beginning of October, but at thebeginning, what are you
thinking?
Give everybody a feeling ofwhat we're going to be tasting,
(42:27):
so they got time to find it.
Speaker 3 (42:29):
You know, I don't know if they can find this one.
I hope they can.
The one we've got here ispretty easily found if anybody
wants to get it.
The Apex, the one I'm lookingat now, is Nestville Whiskey.
It's a Tetra Mountain Whiskey,tetra Mountains, and it is
actually from.
Speaker 1 (42:51):
Slovak Republic.
Slovak Republic Nestvillewhiskey.
That's cool.
I've never seen that bottle.
You basically gave me thesample, but that looks
interesting.
Well, you've sampled it out andyou've sampled it yourself,
obviously.
Speaker 3 (43:11):
I have, I cannot lie.
Speaker 1 (43:15):
So you know, Doc, what do you think about it Like
when you're, when you're tastingother whiskeys?
I know you're really where.
Before you got into bourbon,which is fairly recent, what
were you into?
Scotches and single maltsbefore that?
You know being, and everybody,um, doc is actually a doctor.
(43:39):
He is a retired dentist buthe's earned that, but he also,
uh, with this wholeinternational things and his
original, what would you say?
Your name on your presence onthe Internet was the Whiskey
Doctor, and so this just madesense to do this.
(44:02):
And we haven't formally thankedyou for coming along on to the
Scotchy Bourbon Boys.
We really appreciate it.
I loved spending time with youin Chicago.
You know, ted, who we met.
He's the airline pilot and youknow how you go about searching
(44:28):
for whiskey and meeting people.
Your skills of being a doctorthroughout your career really
come into play and it's great tohave you on and we appreciate
everything that you're doing.
And not only are you expandingthe Scotchy Bourbon Boys to my
(44:50):
vision, but at the same time,how you've come about is exactly
something that we appreciate usto, and your knowledge of
whiskey has been very, veryhelpful, especially when it, you
(45:13):
know, in non bourbon aspects,and you know so.
Did you really get into otherwhiskeys before bourbon?
Speaker 3 (45:22):
I've.
I come from basically thefamily that I.
I grew up in a dry county or myfamily's from a dry county in
Arkansas.
I went to college in a drycounty.
My dad drank beer, my momdidn't drink.
Um, I didn't drink until Iprobably had two beers until I
(45:45):
was 25.
So I didn't really drink a lot,but occasionally, not for
religious reasons, which a lotof people do.
But I don't believe in being adrunk.
But I don't think there'sanything wrong with having an
occasional drink if you'reresponsible about it.
But I got into scotch because afriend gave me a bottle of
(46:11):
16-year-old Glenmorangie whichwas just very, very, very good.
Before that most of the thingsI drank were in mixed drinks,
cocktails, and I drank a fairamount of wine.
Growing up after college Didn'tdrink anything before probably
age 25 other than those two orthree years okay wine.
(46:37):
And wine led into scotchbecause of the fruitiness that
you get in a lot of the scotches.
If you know, I'm not a fan ofthe real peaty scotches at all,
but the highland scott highlyscotches, like you know, the
highland ones, like the glenmorangy and some of the others,
really liked that.
And then I um had a buddy bringme some vodka from mongolia.
(47:01):
So I've had that.
And then a friend of mine, oneof my professors, because after
I retired I did a doctorate inleadership, so I was at Georgia
Southern and one of ourprofessors who had been was our
(47:22):
professor of administration.
Because I owned my ownpractices, I did administration.
He passed away, unfortunately,and he had a bottle of Blanton's
on his shelf and his wife saiddoes anybody here drink whiskey?
I said, well, I do.
Didn't drink a lot, but I hadbeen known to have a Jack and
Coke so I got given a bottle ofBlanton's.
(47:42):
If you're going to start,that's not a bad first bottle to
start on.
I know people knock it all thetime no, no being a single
barrel.
Speaker 1 (47:50):
You know you got the bottle of startle.
I know people knock it all thetime no, no, um being a single
barrel.
You know you got the bottle ofblantons and I'm hoping that
your bottle of blantons and Iobviously.
You know, in my opinionblantons is a hit or miss, it's
like, and you probably hit,because I've got, I've got a
blantons that I rated an 87 andI got a blantons that I got two,
(48:14):
two um weeks earlier from thatand I rated a 62.
So you know they could be hitor miss, but that's really kind
of cool.
Speaker 3 (48:23):
So yeah, well, I made .
I made um bourbon and coke withit, so it was fine as bourbon
and coke of course it's a damngood bourbon and coke whether
you hit or miss 67 or 87, andthen after that, when I moved
down to florida, I had more timeon my hands and, um, I just
(48:45):
started picking up differentbottles and trying them and
pretty soon I had what you seebehind me.
Speaker 1 (48:54):
That's a phenomenal story.
It just proves, and honestly,the thing that, as you know, the
bourbon and the scotch andeverything are great, but you
really stick in it and it'sobvious with you is the people
(49:16):
that you meet.
You have a good knowledge of alot of stuff.
I mean, you've been around to alot of distilleries, a lot of
craft distilleries, and there'slots more to go, but it's really
kind of cool how you picked up.
(49:38):
You know, for me I would haveto say my dad was a Jack Daniels
drinker and I was drinking Jackat probably 13.
I'm not, you know that's.
We're talking about kids in the80s and what we were doing
Probably 13.
Speaker 3 (49:56):
We're talking about kids in the 80s and what we were
doing.
We are not condoning that.
Speaker 1 (50:00):
No, no, I mean, for God's sakes, I graduated high
school at 17.
So 9th, 10th and 11th, you knowI was 13 when I was a freshman
(50:23):
in in high school and had myfirst non grandpa or parent
approved beer.
So and then, like I said, mydad was Jack Daniels and it was
there.
Never was a time, where was atime where they let us just
experiment.
So, unlike you, who reallythroughout your whole life or
(50:54):
the bourbon life, that that'swhat it's about.
It's about people.
Speaker 3 (50:59):
And that's exactly what it's about.
That's why I've been to over100 distilleries, because I go
to meet people Right.
I've shared with folks in thebackest backwoods of southwest
Virginia, appalachiadistilleries that were just two
or three years old, and I'veshared with distilleries in New
(51:23):
York City.
I haven't been there yet, butI've got a barrel from Kings
County.
I'm going to go up and seethose guys either this year or
early next year.
Inner City Distilleries, one inNewark, new Jersey, back
Country Distilleries in Texasand Georgia and Florida.
(51:44):
I went to one guy's distilleryand he is retired military, also
former CIA, I think, but Ican't prove or disprove that
Walked in he had.
It was, I think, a Colt 44 onhis hip.
(52:04):
It's either a .357, like aPython, or a Colt 44 on his hip
walking around his farm.
He grew all his own corn on hisfarm, grew his own oats and he
made his own whiskeys rightthere and that's built his own
still that he used.
Speaker 1 (52:23):
Yeah, that's the coolest thing you meet different
people.
Whiskey can be made so manydifferent ways.
I mean you could go into BillSamuel's office and Jesse James
Colt 45 is hanging on the wall.
I mean, it's history.
Whiskey is history.
(52:44):
It's something that ischerished and preserved in its
names.
Some go away and they comenames.
It's some go away and they comeback.
It's just it's history.
So it's a really kind of coolthing.
So thanks for sharing that.
We're going to basically endthe audio podcast like we always
do.
Speaker 3 (53:08):
We'll finish up, I will tell you, I just poured a
little of this and when you getinto that it's going to be
phenomenal.
Speaker 1 (53:15):
I can't wait.
Speaker 3 (53:16):
I cannot wait If you want to open your sample and try
it.
I will get you more of thesample before, because I'll be
seeing you in three weeks.
I'll just bring you more fromthis bottle All right.
Speaker 1 (53:28):
So let's see, I think I got to go here.
Nope, I gotta get ready to.
Oh, that was not it.
That was very interesting.
What just happened, all right,so put that there.
All right, this should uh.
What just happened?
(53:49):
All right, I'm going to needthe keyboard for that.
I learned a couple things.
Remember how I was?
Speaker 3 (53:58):
Okay, it didn't work.
Speaker 1 (54:05):
That is crazy.
Come on escape.
All right, so that's going tobe.
Let's see what we can do here.
Nope, nope.
How did that?
What just happened?
All right, let's go to AppleRecent items.
(54:32):
Yeah, that's go to Apple Recentitems.
Yeah, that's what I want.
Let's go to calendar.
Nope, that goes over there.
All right, so that was dumb.
All right, zoom, let's try itagain.
Let's go to photos.
There we go.
I hit escape.
(54:54):
You know, last time it worked,and now let's see so, is that
working?
No, all right, so I should beable to do it again.
We're good, we're trying to endthis.
What is going on there?
(55:21):
It is All right, so we're goingto come over here.
I'm going to hit this Windowschedule.
All right, hit this Windowschedule, all right, I should be
able to like quit, ok, exit.
So that's the mail.
So I'm going to force quit.
(55:42):
Let's see if I can force Robert.
Speaker 3 (55:44):
Robert Brown, if you're still on at Locust Grove,
you're going to be pretty closeto Fredericksburg.
If you get a chance to go overto Abraham Bowman Smith
Distillery, you ought to headover that way.
Abraham Smith Bowman, I'm sorry, go over to Bowman Distillery
if you get a chance, becausethat's in Fredericksburg.
You won't be more than an hourif that far away from it.
Speaker 1 (56:10):
All right, so we're going to go back to safari.
This is safari, all right,there, that is.
So that's desktop one.
Oh there, that is that's what Iwant.
All right, we want safari,let's do safari and we're gonna
(56:32):
go history guys, remember nomatter what, drink responsibly
oh, we're not finished, we're,you're, you're, we're not quite
to that point.
All right, I want, I need mysafari, I need.
Well, I lost the song and Idon't know how I lost the song.
(56:54):
It was up when I started andall right, and I can't do that.
Speaker 3 (57:01):
If you're going to sing it for us, let me have
another drink real quick.
Speaker 1 (57:04):
No, I'm not singing any songs, I just can't believe
how it just disappeared.
You're saying it took me afterthe ball game.
You did great.
Speaker 3 (57:11):
Yeah, I know that song you know nice that tenor,
baritone voice.
Speaker 1 (57:16):
You did fine.
You talked to my wife aboutthat one Desktop one.
So we're just.
We lost desktop two, which hadthe song on that I looked on all
night.
Okay, so if I go to here Ishould be able to.
Oh, there it is history.
Let's see if I can find it.
(57:38):
Yeah, I'm looking.
Wednesday oh, forrester,woodford Reserve what the heck
is going on.
Tuesday let's see Middle West,middle West, about.
(58:00):
About Middle West.
We opened last closed, let'ssee what happens.
Nope, that was Facebook.
All right, we're just going toend it, All right.
Everybody, um, thanks forcoming on.
Uh, rememberwwwscotchiebourbonboyscom for
(58:23):
all things.
Scotchie Bourbon Boys.
Uh, t-shirts.
Glen Cairns Uh, if you want, uh, message me on YouTube or
Facebook and I can get those toyou, or check out the website
and order that and we can get itto you.
And then also Facebook,instagram, youtube and X and
also get this from you yes, youcan get that from us.
(58:46):
Talk to me about that.
And then also remember we areon Spotify.
Iheart Apple, but whether youlisten to us or you watch us,
make sure you like, listen,comment, subscribe and leave
good feedback.
And remember good bourbonequals good times and good
friends.
Make sure you don't drink anddrive and you live your life
(59:11):
uncut and unfiltered, but noone's taking us out tonight.
Good night.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
We'll be, we do, we're drinkingevery brew and man.
Speaker 2 (01:27):
We talk some shit, but we're telling the truth.
Yeah, we're the Scotch andBurnin' Boys Raisin' some hell
and makin' some noise.
Yeah, we're the Scotch andBurnin' Boys.
We're here to have fun and wehope you enjoy.
We're here to have fun, yeah.
Speaker 1 (02:12):
All right, Welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight.
Here tonight and this is ourspecial every other month
Whiskey Without Borders episodewith the Whiskey Doctor.
Welcome there, Doc.
Speaker 3 (02:36):
Good to be here.
Yes, we are sharing tonight awhiskey from Israel.
Speaker 1 (02:42):
Yeah, and this should be pretty cool.
We've got it there.
But first off, rememberwwwscotchybourbonboyscom for all
things, scotchy Bourbon Boys.
You got our merchandise of ourT-shirts and our glens Check
that out.
And then also our bios.
And then also we are onFacebook, youtube, instagram and
X, along with Apple iHeart andSpotify, and no matter how you
(03:07):
watch us or listen to us, makesure you like, listen, comment,
subscribe and leave goodfeedback.
That was one of the better ones.
Speaker 3 (03:15):
That's important.
That really helps get the wordout to other people.
Speaker 1 (03:19):
Yes for sure, sure.
So one of the things that Ilike about the whiskey without
borders is it just starts towhat would you say.
It brings up what would you?
Our diversity of whiskey, andthat's one of the cool things
about the Scotchie Bourbon BoysPeople always ask Scotchie we
(03:42):
were actually.
I wanted to talk with you, doc,about we were out on in Chicago
last weekend, last Saturdaynight, with Martin Duffy who, as
you know, doing with WhiskeyWithout Borders was extensive.
Did you pick up or tasteanything that you know?
Speaker 3 (04:14):
One thing that was really interesting is because we
kind of asked him to help usfind a few to taste and he
brought out some really goodscotches, but then toward the
end he had us try something thatwas totally unique.
I'd never had anything like itbefore and it was actually a
lebanese whiskey and we will belooking at that here on the on
(04:37):
the show sometime.
It's, it's crazy good.
Yes, what was picked up?
Bottles of it, so we we'll besharing it around for tastings
and that's.
You know, he wasn't justlimited to Scotch or he wasn't
just limited to Irish whiskey.
Speaker 1 (04:53):
No, not at all, a little bit about all of it.
He knows Irish Scotch, he knowsall single malt whiskey was his
thing.
He worked for a distributor and, as you know, if you work for a
distributor, you're usuallydoing multiple brands across,
not always Like if you might bethe scotch expert for a
(05:14):
distributor or a single malt,but you're still going to work
the other brands, because that'sjust how this works.
So, yeah, that's one thing.
Uh, before you came along, doc,it was like we, uh, we pretty
much held out for one or twowith with uh, with martin duffy
(05:38):
and an irish whiskey, and thenthat was pretty much that was.
That was the extent of it.
Speaker 3 (05:45):
So, uh, now that you've written, john rick
grabbed a bottle of that also.
He made the comment here.
He says the lebanese whiskey'sthe bomb.
So just you know, if martinduffy tells me you're gonna like
this, I don't even have toquestion it.
Just it's, it's gonna be there.
You know, and Bob was in onthat too.
Not just Martin, but Bob was inon helping us find stuff.
(06:07):
Bob is the manager of therestaurant we ate at Green.
Speaker 1 (06:10):
Post the Green Post in Lincoln Park.
Speaker 3 (06:13):
We talked about that on Tuesday, so we don't need to
to really go about that anymore.
We did want to make sure thaty'all knew that Bob was in on
that too.
Speaker 1 (06:22):
Right, right, and the restaurant was fantastic.
I mean, we're always going togive a shout out for good food.
You just got to, absolutely Allright.
So this bottle Apex M&H whichyou said whiskey, distillery,
(06:46):
milk and honey, right, milk andhoney, but it's got the logo is
what Toro, a bull.
Speaker 3 (06:52):
Basically, yeah, it's a bull.
One thing I read made thecomment that not only is it a
bull, it also has this one,doesn't this one's silver, and
one of them it was orange andblack, so it reminded him of a
bumblebee coloring.
I think you can see that orangeon your box too, or?
Speaker 1 (07:11):
is that silver?
Yeah, it's got some there, soI'm gonna pull this baby out.
Nice bottle.
As far as information goes, Iknow you have some information
and I have some information.
Let's drop the box down.
Speaker 3 (07:34):
Yeah, the box actually has a little discussion
in it, a little information onit.
It's you know.
It talks about the aroma beingdried fruit and potpourri.
I got.
Well, hold that off.
You know it talks about thearoma, the dried fruit and
potpourri.
I'm gone.
Well, hold that off.
It also talks about pipe smokewith a hint of rose petals.
Speaker 1 (07:52):
Yeah, you can give those out, but we got to give
our own because this is the wewill be doing the old
Louisisville barrel bottlebreakdown of apex.
So it is actually called thedead sea right.
(08:12):
This is the dead sea uh versionwhat they actually what they
got.
Speaker 3 (08:18):
They've got several different um, give me just a
second.
Then it's several differentoptions.
They've got MH Classics,they've got their Element Series
, their Art and Aircraft Series,their Apex Series, which is the
one we're looking at, and thenthey've got Gen also, and each
(08:39):
series is slightly different.
The Apex Series that we'relooking at actually has three
different.
It's got single casts, it's gotsmall batches and it's got
their Terroir series, which iswhere we are, and the Terroir
has the Dead Sea, along withseveral others.
It's got the Dead Sea, theJerusalem Mountains, the Negev
(09:07):
Desert and the Sea of Galilee.
So it's got four differentplaces that they've actually had
this whiskey being aged, sothey said the Dead Sea.
Speaker 1 (09:21):
This single malt is the first ever whiskey aged in
the lowest place on Earth, theDead Sea, with temperatures
climbing as high as 50 degreesCelsius.
Speaker 3 (09:33):
That's 124, almost 124 degrees Fahrenheit.
Speaker 1 (09:36):
This whiskey is as strong and intense as the
climate it was matured in.
Now, this one was three years.
The distilling date was 2018.
The bottling date was 2020.
So 3-12-2018 to 2-9-2022.
(10:00):
And it was aged three years.
Batch 19, and it's 100.
This one is 111 proof.
55.5 ABV.
Speaker 3 (10:15):
Mine should be the same, because I bought them
together.
Speaker 1 (10:18):
It should yes, okay.
Speaker 3 (10:21):
You're going to talk about the Terawan a little bit,
but the fact that it's atbasically the lowest place on
Earth, that's almost 1,400, alittle bit over 1,400 feet below
sea level.
Speaker 1 (10:35):
Yeah.
Speaker 3 (10:35):
So that's going to have pressures on those barrels
that you don't get in Kentucky,you don't get in Scotland, you
don't get in Nepal, other placeslike that Nope.
Speaker 1 (10:50):
I'm going to quick pour this up so it can breathe a
little bit.
Speaker 3 (10:55):
But with the temperatures going to 120 plus
and that intense pressure, ifthey try to make a 10-year
whiskey, they couldn't.
Speaker 1 (11:04):
If they tried to make a 10-year whiskey, they
couldn't.
No, the three years at thatheight is really putting some
stuff right on there, I believe.
Speaker 3 (11:12):
And the other two.
Speaker 1 (11:13):
Something else that's interesting because it does get
so hot and because there is somuch pressure, they have a 25%
angel share per year yeah, so ifit's three years, you're
talking 75 of the whiskey's gone, or they just have a lot of
people that say they don't drinkwhiskey and they're just.
(11:36):
That's part of the angels sharewhere they're, they're they're
there.
That's how they do it.
They blame it on the angels.
That would be a.
They blame it on the angels.
That would be a good song.
Blame it on the angels, Anyways.
All right.
So, as everybody knows, I really, really like to get into the
(11:57):
terroir.
I believe that's one part ofwhiskey that a lot of people
just take for granted, ofwhiskey that a lot of people
just take for granted, and thisis based off of where you grow
your grains.
Or the terroir is also wherethe trees are grown to make
barrels.
It's all part of theenvironment, of what happens.
(12:21):
Like a lot of scotches in, youknow there's, they're on islands
, so a lot of the the barleybeing grown is being grown on
the ocean.
So you have sea, you know saltwater dousing the grain as it.
You know it's, it's foggy andwhatever it brings it in off
(12:44):
there, it's always constantlyand that's going to affect the
barley that you're making yoursingle malt, opposed to growing
it someplace else that's not onthe ocean.
So that's like there's so muchstudies that go on to it.
But the Apex Terroir series isour exploration of how places
shape whiskey, Inspired by thevision of the late Dr Jim Swan,
(13:06):
who called our region aplayground for innovation.
This release delves into theimpact of climate on maturation,
From shifting humidity andtemperature to the influence of
elevation.
Each location leaves a telltalemark on the whiskey through
past maceration, creating adepth of character never
(13:28):
explored before.
This is a new perspective onwhiskey.
This is Whiskey Terroir, and Ibelieve you gave nope.
That was it right?
Speaker 3 (13:38):
Yeah yeah, I gave you two pages to look at.
I want to point out this is 100malted barley, like a lot of
the other whiskeys around theworld are well, that's that's
when you talk about single malts.
Speaker 1 (13:53):
That's what it is.
It's just um.
A single malt is malted, barleyuh grown and in the same season
, in a specific time period, andthen distilled and barreled.
That's how a single malt comesto fruition.
Speaker 3 (14:17):
A lot of our bourbon folks may not know that barley
is the single malt that's used,but it is and it makes an
interesting flavor.
Is the single malt that's used,but it is and it makes an
interesting flavor, and it'sinteresting how in different
areas that flavor can come outquite differently.
They used bourbon barrels andthey also used wine barrels and
(14:39):
then they blend them to come upwith this.
Speaker 1 (14:43):
Well, so that brings us to our.
I think we're ready, are we notSure?
So we are going to do oursection.
It is the Old LouisvilleWhiskey Company Barrel Bottle
Breakdown.
This is where Old LouisvilleWhiskey Company they sponsor us.
(15:06):
Amin there has a greatexperience.
You gotta look him up on theinternet, call him up, set up a
time to come there.
This is gonna be part of theScotchy Bourbon Boys bus tour
this year.
We're all gonna be going toAmin's, we're all going to be
going to Amin's and we're alsogoing to all be going to Whiskey
(15:30):
Thief with the new location inLouisville, with Walter.
So that's really cool.
But the old Louisville WhiskeyCompany they don't release
anything younger than sevenyears.
Amin is kind of like I wouldcall him a mad scientist.
He's more like a man with amission who understands whiskey.
(15:51):
If you've ever been with him,he's very knowledgeable.
He knows what's in all of hisbarrels and how he produces in
the whiskey that comes out ofthere.
And what he has as far as acollection that he's able to put
into bottles is quiteastonishing.
You've got to check out the OldLouisville Whiskey Company in
(16:13):
Louisville, kentucky.
And that brings us to the OldLouisville Whiskey Company
Barrel Bottle Breakdown of8-Packs.
There's four categories it'syour nose, your body, your taste
and your finish.
Scotches are well known because, well, this one's actually 111
(16:37):
proof, right, 55.5, I think itwas 111 proof and honestly, most
scotches, or single malts,reside at 80 proof.
So this is going to be quiteunique in itself.
And then, but a lot of timesscotches are fruitier, lighter
(16:57):
whiskeys, and so how they getaged.
But I mean, if you're lookingat the color of this one,
there's a decent color on this,there's no doubt.
Uh, that probably comes fromthe aging happened in a used
bourbon barrel.
So you know, we, you know,those are the kind of really
cool things.
Um, robert Brown says hi, um,he's, uh, he's in, he's on a
(17:21):
road trip to Locust Grove,virginia.
But each of the categories ofnose, body, you can get up to
four knocks, and then on thetaste and the finish, you can
get up to five knocks for atotal of 18.
But if one of the categories isexceptional and only one, you
(17:41):
can use it.
You can't do it to two.
You can give it an extra buttup, up, so you could.
The perfect whiskey.
You're going to get a 19 out of18.
So here we go, are you ready?
Speaker 3 (17:55):
there.
I'm a school teacher.
I don't give out 19s generally.
Speaker 1 (17:59):
Well it's.
Sometimes there's that extra.
Actually, one time I gave out a20 because I broke the rules
and gave out two.
But up, ups.
But that's neither here northere.
That was a fun podcast.
It was more done politicallythan it was done aesthetically.
Here we go, Look at thatRolling around in my Glen Got
(18:21):
her perfectly cooked it coats,the it coats the glass.
Speaker 3 (18:32):
There's a there's a thick coat, let's see it.
It looks like it would be alittle oily.
Speaker 1 (18:35):
Based on that yep, it looks like, based off that,
it's got a nice body to it,that's for sure.
It still hasn't formed, it'sstill coated the glass like uh,
like an oh.
Now it's starting to yep,though the the legs are
extremely long as it starts toform the full length of the
(18:58):
glass.
They're thicker.
Yeah, that's really nice, allright.
So the nose on this.
Speaker 3 (19:05):
You know, when I think about the nose, I've got
to remind myself that we are notnosing bourbon.
Well, yeah, you couldn't expectit to be.
I get more of the wine becauseit was also aged in wine casks.
I get a little bit more of that.
What type of wine casks thefruitiness from the red wine Do
what?
What?
Aged in wine casks, I get alittle bit more of that?
Speaker 1 (19:24):
What type of?
Speaker 3 (19:24):
wine casks the fruitiness from the red wine Do
what?
What kind of wine cask, youknow, I don't remember red wine.
(19:50):
I do remember that for sure, butI don't remember exactly which
one an str, which is where theyactually scrape the inside of
the wine casks to get the charoff of it.
Okay, that removes some of thecannons that you would have in
that wine.
So they remove those byscraping it.
Then they re-toast it and thenthey re-char it to a char level
four, an alligator char, andthen they put it in there.
So you don't get as much of thewine as you might get if they
didn't go through that STRprocess.
(20:11):
That tends to help.
Speaker 1 (20:16):
Yep, let's see.
Speaker 3 (20:20):
I pick up on the nose .
I pick up, almost like some ofthe Irish whiskies I've had.
Speaker 1 (20:27):
Yes, that's because single malt is Irish okay.
Speaker 3 (20:33):
I pick that up more than I pick up some of the
scotches.
Speaker 1 (20:40):
It doesn't really get too much into what's on the
barrels they use.
Speaker 3 (20:47):
No, it didn't there.
I got that informationsomewhere else.
I would have to remember where.
All right Um and I will blanchthrough this.
While you talk about the note,your perceptions on the nose a
little bit.
Speaker 1 (21:09):
They call it innovative spunk.
Let's take this off.
My nose instantly picks up thechar.
It's got a nice sweetness.
I do definitely pick up theaspect of the red wine, but
(21:35):
there's a smokiness on there.
That's not the kind ofsmokiness that happens in a, in
a in a bourbon.
It's not not a char.
This is more like a peat, butnot real bad.
But it's almost like JohnnyWalker smokiness.
Speaker 3 (21:54):
All right, I'm going to take a sip.
It just says red wine barrels,it doesn't say exactly which
ones.
Mm-hmm.
Speaker 1 (22:11):
Mm-hmm, there's a campfire kind of taste to this.
Surprisingly, scotch usuallydoesn't come with a hug.
This one comes with a hug.
Speaker 3 (22:30):
That warmth goes right down All the way down.
Mm-hmm, feel it in my belly.
Yeah, I get just a touch ofthat peat also on the back of it
, on the back end, not as muchon the front end, but on the
(22:52):
back end, and I'm not usually abig fan of peat, but this is not
a fan at all.
This is a touch.
Speaker 1 (22:58):
It's almost like ash.
There's a smoky ash taste Onthe Ooh.
Just got a little bit ofpineapple.
That's interesting.
Speaker 3 (23:14):
You get any blackberries.
Speaker 1 (23:18):
No, let me see, it's more apricot, it's more apricot.
So if you're a single maltperson who loves single malts, I
really imagine this is like awell balanced nice.
(23:38):
Now what's the price on this?
Speaker 3 (23:42):
depending on where you get it, somewhere $100, $
dollars.
So it's not cheap, no wellthink about it.
Speaker 1 (23:51):
I mean think about the process.
It's being aged in the lowestplace and in the, and in a harsh
, harsh environment, lowestplace below sea level, and then
so there's got to be skill inthis.
And then you know differentbarrel finishes on it and then I
(24:16):
understand why they could putit.
They probably put it out at 111.
Proof is because you know theheat had to keep up that alcohol
content.
Speaker 3 (24:27):
You know and there I was reading at least their first
batches.
They aged on a rooftop hotel,rooftop in Tel Aviv, so they
were out in the elements.
The whole time gets hot there,so in Tel Aviv.
Speaker 1 (24:44):
So they were out in the elements.
The whole time Gets hot there.
So all right, I think.
The nose there's a little bitof chocolate, there's a little
(25:04):
bit of char now and there's alittle bit of chocolate, there's
a little bit of char now andthere's.
So the nose does not match thetaste.
It's a very differentexperience on both levels.
You know what I mean.
Speaker 3 (25:18):
It's interesting, though the nose changed for me.
Speaker 1 (25:21):
Yes.
Speaker 3 (25:23):
From before I tasted it until after I put some in my
mouth.
Once I'd had a little bit, thenose went way more buttery.
Speaker 1 (25:32):
Yeah, and it's also.
There's a little bit ofchocolate there and that's also
because of how it sits in theglass, you know once it's in
that glass.
Speaker 3 (25:40):
Right.
It's almost that glass Right,it's almost, yeah, all right, so
this is when I can't wait to goback to 10 minutes after I
finished it and see what theglass, the nose on the glass, is
once it's empty, and then allI'm getting?
(26:01):
I'm not getting any of thatliquid and then all I'm getting?
Speaker 1 (26:04):
I'm not getting any of that liquid.
So the chocolate cake incidentuh, who is on YouTube said that
they tried howler howler headover the weekend and really
thought that was good stuff andit was cheap.
And then Shabazz Khan said, hi,so want to throw that out there
.
But that's really funny becauseHollerhead is a very unique
(26:29):
flavored whiskey, that's forsure.
Speaker 3 (26:31):
Alright, I tried an interesting flavored whiskey
while we were in Chicago that Iliked.
Everybody else thought it wascrazy.
Speaker 1 (26:38):
No, that is not whiskey.
No, malort is not whiskey, isit not?
What is it?
No, it's not.
It's its own thing.
You got to read about it.
There's a lot of stuff that isnot whiskey.
It's definitely different.
Oh yes, Good.
Speaker 3 (26:58):
I feel better if it's not whiskey.
It is not whiskey Good, it'sjust Malort it's.
Speaker 1 (27:03):
Malort.
Other people make differentversions of Malort.
I think it's got beer and somesort of oh my God, it's like you
know, it's like kombucha, butthe reason why you drink
kombucha is because it's goodfor you.
Malort is not good for you, allright.
(27:26):
So if you want to go on thenose first, out of one to four,
what are you thinking on this?
How many knocks on the barrelare we going to give this?
Speaker 3 (27:41):
Remembering it's not bourbon, I would give it a three
remembering it's not bourbon, Iwould give it a three.
Speaker 1 (27:52):
So so, doc, the way I look at it is, I just look at
each one on how well I like it.
Okay, it's just based.
It's not comparative, you knowit's not a comparison.
Uh, now, the only you, onlybodies usually have to do with
how high of a proof it is.
You know what I mean.
But when it comes to taste andnose, it's like it's how much I
(28:15):
like it.
It's like I look at it likedifferent whiskeys, one's pizza
and the other one's birthdaycake.
You know what I mean.
There's dessert whiskeys,there's whatever, but I love
pizza and I can rate pizzaoverall with birthday cake.
You know what I'm saying, justbecause it's not bourbon.
I love bourbon, don't get mewrong, and I don't hold anything
(28:39):
against ryes because they'renot bourbons.
Good for you.
But I don't like what I like.
So that usually comes down towhere the rating comes in.
Speaker 3 (28:50):
All right, let's still put this to the three.
Speaker 1 (28:51):
All right Three.
Did you hear all three?
Absolutely All right, I fixedthat problem finally.
Thank you, knobs, all right.
All right, I fixed that problemfinally.
Thank you, knobs, all right.
Speaker 3 (29:09):
Matt Russell made a comment earlier.
He said their bourbon cream isphenomenal as well.
I didn't see the previouscomments to see whose bourbon
cream he was talking about.
So, Matt, if you want to throwthat back in the chat so we can
see, just for my sake, I wouldappreciate that.
Speaker 1 (29:23):
How is Super Nash?
Never mind, you're beingtempted, all right, I honestly I
think the nose is the strongpoint of this and from the start
, the very first time, I justlove it.
I love the chocolate, I loveit's almost like a s'more
without the graham cracker.
(29:47):
It's like if you just ate themarshmallow that was, it's like
a burnt marshmallow chocolate,like you scorched the.
It's like your six-year-oldgrandson's version of what a
marshmallow should be on as'more, where he just catches it
on fire and burns theever-living crap out of it.
Not everybody did that.
(30:07):
I'm giving this nose a four.
Speaker 3 (30:12):
Good.
Speaker 1 (30:18):
Alright, it's my turn on the body.
I mean, it's not a four on thebody, it doesn't quite touch
your cheeks as much, but itpretty much covers a little bit
(30:41):
of my right cheek and then it'sa top, bottom underneath
whatever.
So I'm going to give this bodya three, and that's pretty good
for a scotch.
Speaker 3 (30:56):
In my opinion, what do you give in the body?
Well, I'm kind of leaning moretoward the fork.
I really like it.
Speaker 1 (31:07):
Okay.
Speaker 3 (31:08):
Okay, just about perfect, all right.
That being said, are youcounting the hug as part of the
body or no?
Speaker 1 (31:18):
No, the hug would be included in.
Some people included.
Or keep the hug they keep out,because it's like you're talking
about Now.
We're going to go to taste andfinish.
Speaker 3 (31:36):
That's why I figured body's where it belongs.
Well, you could put it thereI'm feeling it in both cheeks
and just that, that nice warmfeeling all the way down.
That's why I gave it the four.
Speaker 1 (31:48):
Yeah, all right, you're up on taste.
You're up to five knocks.
I'm back off, sorry.
Speaker 3 (31:55):
What Got to top this back off?
Speaker 1 (32:00):
Top of the morning to you.
Cheers, cheers.
Speaker 3 (32:16):
I'd say a three on the taste.
I have nothing against it atall, but it doesn't.
It's not the best I've ever had, but I certainly would never
dump a glass of it.
Speaker 1 (32:29):
A three out of five.
Speaker 3 (32:29):
A five it a glass of it A three out of five.
A five It'd be a four if it'sout of five.
Sorry.
Speaker 1 (32:37):
All right, he gives it a four out of five, all right
.
So there's an analogy If thenose is a chocolate on a
marshmallow that's been burnt,the taste is you drop the
marshmallow in the fire for asecond and then you pull it out
(33:00):
and eat it, so there's like anash aspect to it.
So not that I think that it'sbad at all, because this is what
scotches so many people wholove scotches the smokiness or
that aspect of the peat or thesmoke is so important to a
(33:26):
scotch.
I never had one like this.
It's not off-putting, but Iwill go with a three on the
taste.
Okay, which in my opinion,three out of five is still
pretty damn good.
I agree.
Speaker 3 (33:45):
Is somebody writing this down?
I've been writing these down.
Speaker 1 (33:47):
We were both at seven and now I'm at 10, and you're
at 11.
Right, so, all right, I go last.
On the finish.
I'm going to have to say thefinish is similar to there's an
(34:14):
aspect of pineapple on thefinish that I really like.
I'm trying to see how long thisis.
It's mid to long finish andsometimes I like to put the the
hug.
If the hug remains, it's partof the finish for me and this
has got a hug.
So I'm going to give thisfinish because it's got the
(34:34):
pineapple on it.
It eliminates the whatever Iwill give it a four.
Speaker 3 (34:51):
I think it would have a really delicate finish if it
weren't for the hug.
It's just smooth and delicateand not super long.
I mean it's not short, but it'snot super long.
Out of five, I think four iswhat I would go with also.
Speaker 1 (35:11):
All right, so super long.
Out of five, I think four iswhat I would go with.
Also all right, so so out of 18, I ranked it 14 out of 18 and
you ranked it 15 out of 18.
So so the Scotchy Bourbon Boyswill give it a 14 and a half out
of 18, which, when you'retalking about Scotches, that we
(35:35):
always go about I mean you'retalking about this is Israeli.
There's not a lot of whiskeycoming out of Israel, if I'm not
mistaken, and I believe thedistiller who's on, I got that.
Hold on, where did it go?
I want to see.
(35:56):
I think he's on here.
Let's see.
He was there.
I had it.
I don't like shining this in,okay he was there.
I had it.
I don't like shining this in.
Speaker 3 (36:16):
Okay, I read about the distiller?
Did I read about him in theterroir?
I think you did.
You talked about Dr Swan, whowas the original master
distiller, but he has sincedeceased.
Speaker 1 (36:28):
Yes, but this guy, guy, the new guy, is on the
bottle.
That's where I saw him.
The new guy is Tomer L Goringhead distiller.
Tomer, is it Tomer?
Speaker 3 (36:44):
It's Tomer Goring, G-O-R-E-N.
Goring.
Speaker 1 (36:48):
Yeah, he is the master distiller there and when
you think about what he hastaken over and what he's doing,
it's pretty fantastic right.
Speaker 3 (36:59):
You know what, if we were to take our score to 100,
we would be at 80.55, which ispretty close to what other folks
have been getting.
The other reviews I read gaveit.
Most of them gave it in theeights.
Speaker 1 (37:16):
It's a good.
It's a good, there's no doubtit is good and so good quality
whiskey.
That wraps up the OldLouisville Whiskey Company's
barrel bottle breakdown fortonight and honestly I really
think that 14.5 score is apretty damn good score for a
(37:39):
single malt.
You know there's some.
Speaker 3 (37:44):
A very.
Give your glass another.
We have to give your glintanother nose.
Right now it's picked up theflavor that's a little bit more
of a traditional flavor than I'mused to now.
Speaker 1 (37:59):
Yeah, there's a, I mean the single malt, when
you're just talking about maltedbarley as the.
And it's so cool, in my opinion, when you're dealing with
single malts opposed to bourbonsor ryes, when the that that
when you're distilling somethingand when you distill that corn
(38:23):
or you distill that rye or youdistill that single malt, the
flavors that happen within thosebarrels.
Now I understand why singlemalts buy those used bourbon
barrels One.
You can't make more bourbon outof the used ones.
And then when you buy it it'sgoing to pick up a little bit of
(38:48):
that bourbon corn sweetnessalong with some of the
caramelization that's within thebarrel.
So there's an aspect of gettingthose bourbon barrels, of
putting that bourbon flavor intoscotch that scotch has always
loved to do.
You know what I'm saying.
Speaker 3 (39:01):
Yeah.
So you know, with their use inthe red wine barrels and
actually scraping them clean orshaving them clean to get some
of that out and then re-toastingand re-charring to that really
heavy alligator char If you everwatch how that's done?
Speaker 1 (39:21):
so what they do Not the scraping no.
Well, what happens is they takethe barrel, they disassemble it
, disassemble all the staves.
They use the wood planer, planeoff that top layer of char and
then put the barrel backtogether.
(39:42):
If anybody's seen barrel makingat the Kentucky Bourbon
Festival, they'll have a barrelmaker there.
They'll have a barrel, a guywho actually fixes barrels by
taking them apart and putting anew stave in.
That happens all the time.
That skill is something that'spretty amazing and fantastic.
(40:05):
But, like I said, it's not likethey go inside the barrel and
together.
They actually will take itapart and reassemble.
And that's one of the coolestthings about bourbon barrels or
wine barrels or whatnot.
There's no glue involved.
It's like that oak that theyuse when they put it together
and make those staves and pushthe wood together.
(40:27):
That way, in a tight way, wherethey pound down those staves
and make that wood go together.
It forms an airtight lock.
But the chemical makeup of thatoak, as greg schneider always
tells us I think it's the tellothe tellosis in there cause the
the wood to form a seal.
That's why oak is such a greatuh barrel making wood, whereas
(40:54):
you don't get that with a cedaror pine or other uh, you know
forms of wood.
So the fact that, um, and for along time, the scotch industry
and the single malt industryover the seas has been buying
those used bourbon barrels, yes,they have, and that's been, you
(41:20):
know.
Speaker 3 (41:20):
It saves them money too, from having to buy brand
new oak barrels or other barrels.
It saves them a lot of moneyand it recycles, which is good
100%, all right.
Speaker 1 (41:38):
So let's talk a little bit about when you're
going to be on next in a couplemonths.
What are we thinking You've gotthose.
We still have two more samplesto go through.
What were you thinking that wewere going to do?
Or were we going to try and getme a sample of the Lebanese?
Speaker 3 (41:57):
I will bring you a sample of Lebanese at Bourbon
Fest, so you'll have that.
Speaker 1 (42:02):
Okay, that'll put us out another further away, right?
So what are you thinking?
Another further away, right?
So what are you thinking?
Well, I suppose it'll probablybe.
We're talking right now, we'reat the beginning of August, so
beginning of October, but at thebeginning, what are you
thinking?
Give everybody a feeling ofwhat we're going to be tasting,
(42:27):
so they got time to find it.
Speaker 3 (42:29):
You know, I don't know if they can find this one.
I hope they can.
The one we've got here ispretty easily found if anybody
wants to get it.
The Apex, the one I'm lookingat now, is Nestville Whiskey.
It's a Tetra Mountain Whiskey,tetra Mountains, and it is
actually from.
Speaker 1 (42:51):
Slovak Republic.
Slovak Republic Nestvillewhiskey.
That's cool.
I've never seen that bottle.
You basically gave me thesample, but that looks
interesting.
Well, you've sampled it out andyou've sampled it yourself,
obviously.
Speaker 3 (43:11):
I have, I cannot lie.
Speaker 1 (43:15):
So you know, Doc, what do you think about it Like
when you're, when you're tastingother whiskeys?
I know you're really where.
Before you got into bourbon,which is fairly recent, what
were you into?
Scotches and single maltsbefore that?
You know being, and everybody,um, doc is actually a doctor.
(43:39):
He is a retired dentist buthe's earned that, but he also,
uh, with this wholeinternational things and his
original, what would you say?
Your name on your presence onthe Internet was the Whiskey
Doctor, and so this just madesense to do this.
(44:02):
And we haven't formally thankedyou for coming along on to the
Scotchy Bourbon Boys.
We really appreciate it.
I loved spending time with youin Chicago.
You know, ted, who we met.
He's the airline pilot and youknow how you go about searching
(44:28):
for whiskey and meeting people.
Your skills of being a doctorthroughout your career really
come into play and it's great tohave you on and we appreciate
everything that you're doing.
And not only are you expandingthe Scotchy Bourbon Boys to my
(44:50):
vision, but at the same time,how you've come about is exactly
something that we appreciate usto, and your knowledge of
whiskey has been very, veryhelpful, especially when it, you
(45:13):
know, in non bourbon aspects,and you know so.
Did you really get into otherwhiskeys before bourbon?
Speaker 3 (45:22):
I've.
I come from basically thefamily that I.
I grew up in a dry county or myfamily's from a dry county in
Arkansas.
I went to college in a drycounty.
My dad drank beer, my momdidn't drink.
Um, I didn't drink until Iprobably had two beers until I
(45:45):
was 25.
So I didn't really drink a lot,but occasionally, not for
religious reasons, which a lotof people do.
But I don't believe in being adrunk.
But I don't think there'sanything wrong with having an
occasional drink if you'reresponsible about it.
But I got into scotch because afriend gave me a bottle of
(46:11):
16-year-old Glenmorangie whichwas just very, very, very good.
Before that most of the thingsI drank were in mixed drinks,
cocktails, and I drank a fairamount of wine.
Growing up after college Didn'tdrink anything before probably
age 25 other than those two orthree years okay wine.
(46:37):
And wine led into scotchbecause of the fruitiness that
you get in a lot of the scotches.
If you know, I'm not a fan ofthe real peaty scotches at all,
but the highland scott highlyscotches, like you know, the
highland ones, like the glenmorangy and some of the others,
really liked that.
And then I um had a buddy bringme some vodka from mongolia.
(47:01):
So I've had that.
And then a friend of mine, oneof my professors, because after
I retired I did a doctorate inleadership, so I was at Georgia
Southern and one of ourprofessors who had been was our
(47:22):
professor of administration.
Because I owned my ownpractices, I did administration.
He passed away, unfortunately,and he had a bottle of Blanton's
on his shelf and his wife saiddoes anybody here drink whiskey?
I said, well, I do.
Didn't drink a lot, but I hadbeen known to have a Jack and
Coke so I got given a bottle ofBlanton's.
(47:42):
If you're going to start,that's not a bad first bottle to
start on.
I know people knock it all thetime no, no being a single
barrel.
Speaker 1 (47:50):
You know you got the bottle of startle.
I know people knock it all thetime no, no, um being a single
barrel.
You know you got the bottle ofblantons and I'm hoping that
your bottle of blantons and Iobviously.
You know, in my opinionblantons is a hit or miss, it's
like, and you probably hit,because I've got, I've got a
blantons that I rated an 87 andI got a blantons that I got two,
(48:14):
two um weeks earlier from thatand I rated a 62.
So you know they could be hitor miss, but that's really kind
of cool.
Speaker 3 (48:23):
So yeah, well, I made .
I made um bourbon and coke withit, so it was fine as bourbon
and coke of course it's a damngood bourbon and coke whether
you hit or miss 67 or 87, andthen after that, when I moved
down to florida, I had more timeon my hands and, um, I just
(48:45):
started picking up differentbottles and trying them and
pretty soon I had what you seebehind me.
Speaker 1 (48:54):
That's a phenomenal story.
It just proves, and honestly,the thing that, as you know, the
bourbon and the scotch andeverything are great, but you
really stick in it and it'sobvious with you is the people
(49:16):
that you meet.
You have a good knowledge of alot of stuff.
I mean, you've been around to alot of distilleries, a lot of
craft distilleries, and there'slots more to go, but it's really
kind of cool how you picked up.
(49:38):
You know, for me I would haveto say my dad was a Jack Daniels
drinker and I was drinking Jackat probably 13.
I'm not, you know that's.
We're talking about kids in the80s and what we were doing
Probably 13.
Speaker 3 (49:56):
We're talking about kids in the 80s and what we were
doing.
We are not condoning that.
Speaker 1 (50:00):
No, no, I mean, for God's sakes, I graduated high
school at 17.
So 9th, 10th and 11th, you knowI was 13 when I was a freshman
(50:23):
in in high school and had myfirst non grandpa or parent
approved beer.
So and then, like I said, mydad was Jack Daniels and it was
there.
Never was a time, where was atime where they let us just
experiment.
So, unlike you, who reallythroughout your whole life or
(50:54):
the bourbon life, that that'swhat it's about.
It's about people.
Speaker 3 (50:59):
And that's exactly what it's about.
That's why I've been to over100 distilleries, because I go
to meet people Right.
I've shared with folks in thebackest backwoods of southwest
Virginia, appalachiadistilleries that were just two
or three years old, and I'veshared with distilleries in New
(51:23):
York City.
I haven't been there yet, butI've got a barrel from Kings
County.
I'm going to go up and seethose guys either this year or
early next year.
Inner City Distilleries, one inNewark, new Jersey, back
Country Distilleries in Texasand Georgia and Florida.
(51:44):
I went to one guy's distilleryand he is retired military, also
former CIA, I think, but Ican't prove or disprove that
Walked in he had.
It was, I think, a Colt 44 onhis hip.
(52:04):
It's either a .357, like aPython, or a Colt 44 on his hip
walking around his farm.
He grew all his own corn on hisfarm, grew his own oats and he
made his own whiskeys rightthere and that's built his own
still that he used.
Speaker 1 (52:23):
Yeah, that's the coolest thing you meet different
people.
Whiskey can be made so manydifferent ways.
I mean you could go into BillSamuel's office and Jesse James
Colt 45 is hanging on the wall.
I mean, it's history.
Whiskey is history.
(52:44):
It's something that ischerished and preserved in its
names.
Some go away and they comenames.
It's some go away and they comeback.
It's just it's history.
So it's a really kind of coolthing.
So thanks for sharing that.
We're going to basically endthe audio podcast like we always
do.
Speaker 3 (53:08):
We'll finish up, I will tell you, I just poured a
little of this and when you getinto that it's going to be
phenomenal.
Speaker 1 (53:15):
I can't wait.
Speaker 3 (53:16):
I cannot wait If you want to open your sample and try
it.
I will get you more of thesample before, because I'll be
seeing you in three weeks.
I'll just bring you more fromthis bottle All right.
Speaker 1 (53:28):
So let's see, I think I got to go here.
Nope, I gotta get ready to.
Oh, that was not it.
That was very interesting.
What just happened, all right,so put that there.
All right, this should uh.
What just happened?
(53:49):
All right, I'm going to needthe keyboard for that.
I learned a couple things.
Remember how I was?
Speaker 3 (53:58):
Okay, it didn't work.
Speaker 1 (54:05):
That is crazy.
Come on escape.
All right, so that's going tobe.
Let's see what we can do here.
Nope, nope.
How did that?
What just happened?
All right, let's go to AppleRecent items.
(54:32):
Yeah, that's go to Apple Recentitems.
Yeah, that's what I want.
Let's go to calendar.
Nope, that goes over there.
All right, so that was dumb.
All right, zoom, let's try itagain.
Let's go to photos.
There we go.
I hit escape.
(54:54):
You know, last time it worked,and now let's see so, is that
working?
No, all right, so I should beable to do it again.
We're good, we're trying to endthis.
What is going on there?
(55:21):
It is All right, so we're goingto come over here.
I'm going to hit this Windowschedule.
All right, hit this Windowschedule, all right, I should be
able to like quit, ok, exit.
So that's the mail.
So I'm going to force quit.
(55:42):
Let's see if I can force Robert.
Speaker 3 (55:44):
Robert Brown, if you're still on at Locust Grove,
you're going to be pretty closeto Fredericksburg.
If you get a chance to go overto Abraham Bowman Smith
Distillery, you ought to headover that way.
Abraham Smith Bowman, I'm sorry, go over to Bowman Distillery
if you get a chance, becausethat's in Fredericksburg.
You won't be more than an hourif that far away from it.
Speaker 1 (56:10):
All right, so we're going to go back to safari.
This is safari, all right,there, that is.
So that's desktop one.
Oh there, that is that's what Iwant.
All right, we want safari,let's do safari and we're gonna
(56:32):
go history guys, remember nomatter what, drink responsibly
oh, we're not finished, we're,you're, you're, we're not quite
to that point.
All right, I want, I need mysafari, I need.
Well, I lost the song and Idon't know how I lost the song.
(56:54):
It was up when I started andall right, and I can't do that.
Speaker 3 (57:01):
If you're going to sing it for us, let me have
another drink real quick.
Speaker 1 (57:04):
No, I'm not singing any songs, I just can't believe
how it just disappeared.
You're saying it took me afterthe ball game.
You did great.
Speaker 3 (57:11):
Yeah, I know that song you know nice that tenor,
baritone voice.
Speaker 1 (57:16):
You did fine.
You talked to my wife aboutthat one Desktop one.
So we're just.
We lost desktop two, which hadthe song on that I looked on all
night.
Okay, so if I go to here Ishould be able to.
Oh, there it is history.
Let's see if I can find it.
(57:38):
Yeah, I'm looking.
Wednesday oh, forrester,woodford Reserve what the heck
is going on.
Tuesday let's see Middle West,middle West, about.
(58:00):
About Middle West.
We opened last closed, let'ssee what happens.
Nope, that was Facebook.
All right, we're just going toend it, All right.
Everybody, um, thanks forcoming on.
Uh, rememberwwwscotchiebourbonboyscom for
(58:23):
all things.
Scotchie Bourbon Boys.
Uh, t-shirts.
Glen Cairns Uh, if you want, uh, message me on YouTube or
Facebook and I can get those toyou, or check out the website
and order that and we can get itto you.
And then also Facebook,instagram, youtube and X and
also get this from you yes, youcan get that from us.
(58:46):
Talk to me about that.
And then also remember we areon Spotify.
Iheart Apple, but whether youlisten to us or you watch us,
make sure you like, listen,comment, subscribe and leave
good feedback.
And remember good bourbonequals good times and good
friends.
Make sure you don't drink anddrive and you live your life
(59:11):
uncut and unfiltered, but noone's taking us out tonight.
Good night.
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