August 21, 2024 • 79 mins
Ever wondered what a "Dusty" or a "hoogshead" is? We’ve got you covered. This episode is packed with essential terminology and practices that every whiskey lover should know. From explaining the art of barrel picks to breaking down the concept of an infinity bottle, we leave no stone unturned. Whether you’re sipping neat or on the rocks, our in-depth discussion will enhance your whiskey vocabulary and appreciation.
What makes a bourbon a true bourbon? Join us on this captivating journey through the world of whiskey as we unravel the complexities behind your favorite spirit. Explore the essential differences between weeded and rye bourbons, and discover the distinctions between sweet and sour mash processes. We also decode terms like cask strength, barrel proof, and full proof whiskeys, ensuring you’re well-versed in what sets bourbon apart from other types of whiskey.
We also shed light on the colorful world of whiskey drinkers, from the loyalist who swears by one brand to the contrarian hipster with a penchant for old, cheap whiskey. We sip on Barry Brinegar's unique Ambarana finished RD1 bourbon, a standout at the Kentucky Bourbon Festival. Connect with us through live updates and interactive sessions on Facebook, Instagram, YouTube, and X. We promise an engaging experience that celebrates the rich and diverse world of whiskey, and as always, remind you to enjoy your bourbon responsibly.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify, google
Podcasts and Amazon.
Speaker 2 (00:49):
We'll be right back.
We're here to have fun and wehope you enjoy.
Speaker 3 (01:39):
We're here to have fun.
Yeah, all right, we are theScotchy Bourbon Boys and that
was Kenny Fuller.
Kenny Fuller has done our themesong and I hope to be able to
as we go along.
I've contacted him and I amhoping that we need more Kenny
Fuller.
So this is the Scotchy BourbonBoys podcast.
(02:04):
This is the Scotchy BourbonBoys podcast, we podcast.
We've been podcastingconsistently Tuesday and
Thursday nights, 8.30 EasternStandard Time, live on Facebook
and YouTube, and then you cancatch all the podcasts on your
favorite podcast format Apple,iheart, spotify, there or make
sure you check us out on all thesocial media Facebook,
(02:26):
instagram, youtube and X.
We are pushing all the formatsright now.
The popularity is gettingbigger.
We're working on it.
If you have a Roku TV, you canfind the Scotchy Bourbon Boys
and we have a couple episodes up, so check those out.
We also on the live YouTubes.
It's been going good, everybodygood to see everybody on
YouTube.
(02:46):
Tonight we have Walker on andWalker is I believe he is CC6484
, si-si, si-si, zc.
So what, what?
Anyways, it's probably Si-ybecause his last name is Cyrus.
(03:07):
So, but, walker, I reallyappreciate you.
It would be cool if you couldinterpret the comments that are
in other languages and let usknow what they're saying.
And then also I do like you,protecting us SySy, there you go
, yeah.
Protecting us.
Sigh sigh there you go, yeah.
Protecting us on there whenpeople make dumb comments.
(03:29):
I mean, don't get too far in it, but you know, I'm used to that
with the amount of people thatI've been watching and we got a
really good start to the crowd.
And then also everybody outthere on Facebook.
Nice to hear you.
We're the Scotchy Bourbon Boys,wwwscotchybourbonboyscom.
For all things Scotchy BourbonBoys, including these awesome
Glen Cairns.
You can pick those up.
Contact me direct on Facebook.
(03:51):
If you do, you can just messageme and I'll send you out a Glen
Cairn.
I've got people, you know.
I have no problem.
I would just like to leteverybody know.
Also, you could get someT-shirts, whatever you want.
If you're following the ScotchyBourbon Boys, contact me or buy
it through the website.
We will ship.
We ship in the continentalUnited States, just so you know.
(04:17):
And then, yes, and then I'mjust watching what's happening
on YouTube and everything.
But tonight's podcast is prettyexciting.
We are going to.
I want everybody to participate.
Matt, Jeff, he's Matt is headeddown.
Neither so is headed toKentucky.
We're going to be headedKentucky on Friday.
He's doing a four roses picktomorrow.
(04:39):
We are going to be podcastinglive on Friday, or I don't know
if it'll be live, but we'regoing to be podcasting live on
friday.
Or I don't know if it'll belive, but we're going to be
podcasting from new rip.
It just when we get to a place.
We will do a facebook live, um,or, yeah, facebook live on the
road, but sometimes thedistillers don't.
We're going to be there withjay and brian and it just
depends on what they want to do.
(05:00):
We let that up, otherwise we'llbe recording the podcast.
No matter what, we're doing apodcast.
Hopefully we're doing a liveand then we'll.
We're going to record theexperience of going to new riff.
Uh, we are picking up ourbarrel on saturday.
Uh, down at uh with I'm meetingeverybody down there and, uh,
everybody who's got stuff coming.
(05:21):
Uh, we are going to be doingthat on Saturday and that's the
William Dalton.
The other barrel, which isLillian Sinclair, that's going
to be ready and that should besometime next week.
So hopefully I can get toWisconsin after and get up there
and do the tasting and see ifWisconsin, chicago, will be on
(05:43):
the thing, so it just depends onwhen I if I get both, I'm
headed to wisconsin thefollowing weekend, so a lot and
lot and lot just planned nowjust everybody know
that tonight is a night, that ofa podcast that we are talking
about.
We're going to be talking aboutsayings and we're going to be
(06:04):
talking about definitions ofthings, that people, you know
what happens, all the different.
We're going to be talking aboutdifferent names for what part
of the world you're from for thesame thing, from for the same
(06:29):
thing.
Uh, we're, we're gonna be so.
If you right now, if you're abeginning whiskey drinker, this
is a fantastic.
So dubai, omar from dubai,that's cool.
Um, it's, it's, uh, it's gonnabe fantastic for you, but it's
gonna be fun for you.
If you're somewhat of a bourbonentrepreneur, this is a fun one
All day long.
I really, really wanted to.
(06:51):
What would you say?
Oh, thanks, randy for the stars.
Very, very, very muchappreciated.
Then, anybody who wants to,that's great.
Anything that is donated tothis I just put it right back in
it all goes to hotels that youstay when you're doing different
(07:14):
things, different bottles thatyou've got to purchase.
It's pretty much not amoney-making endeavor yet, but
it's on its way.
But every little bit helps payfor everything that we got to do
.
So, anyways, I appreciateeverybody watching tonight.
We got Facebook, we got Wow.
We are setting a record onYouTube, that's the most 60
people at once.
(07:35):
But let's just talk.
Let's right now.
Let's talk about the first word, all right, so when you're at a
distillery and somebody saysmash bill, this is so once again
, these are going to bedefinitions.
The definition of the mash billis the percentage of the grains
that you put in and you cook to.
(07:59):
Then, once you cook it and youbasically that that's going to
lead to the fermenting.
So a common mash, you know isfor bourbon is to be bourbon, it
has to be over 50 percent corn,but a lot of them are 72, 78
percent corn.
The mash bill always will equal100 percent.
(08:21):
So there can be 2 percent kashigrain.
I mean there's so manydifferent buckwheat that could
be in there, and then there'salso barley.
So whatever the grains that arein there and the percentage is
considered the mash bill.
So this tells you what kind ofyou know whiskey that you're
(08:42):
going to have.
Now, um, let's get into thedifferent types of whiskeys and
and what they mean.
So if you hear someone say ahigh rye bourbon, that instantly
tells you it's a bourbon, whichmeans that it's going to be 50
percent corn or higher.
But if, once you're throughthat, if it's a high rye bourbon
(09:04):
, that means that where 72% cornis normal, you might have 65%
corn, 5% barley, which wouldthen put you at 30% rye.
So it means that the rye in themash bill as a secondary grain
(09:31):
because in bourbon it has to bea secondary grain is higher than
the normal average mash billwhen you're dealing with.
It's pushed up by the amount ofrye which takes down the amount
of corn.
Barley mainly is in it on amatch bill is because of what it
(09:52):
does to help the yeast, theenzymes that get put in through
the barley so that the yeast canbreak up the sugar chains that
are in the corn and the wheatmore easily.
So rye is put I mean barley isput in there pretty much.
Now sometimes you can up thebarley and then you'd be using
(10:15):
it as a flavoring agent for thespecific mash bill.
Now when someone says a weededbourbon or a weeder, that means
instead of rye, which is thegrain, there's more wheat.
There can be rye in a weededwhiskey.
(10:36):
It's just a weeded bourbon or aweeder.
There can be some rye.
That means that rye, the wheat,is the secondary grain.
So sometimes you can have alittle bit of rye.
Let's just say the wheat is 22%and the rye is 12, which comes
out to 34, 2%, 36, and then youput the 64% corn and there you
(11:03):
have a weeded bourbon.
That means the wheat is thesecond, or a weeder means that
the secondary grain in thatbourbon is wheat.
The main difference betweenwheat and rye.
I mean it's almost visually notmuch of a difference.
So it really comes down to howheartily it grows and what it's
(11:25):
used for.
Like wheat is used to makebread, grains and stuff.
It's a much.
What did you say?
Not as harsh Rye is a moresturdy crop.
It can grow in colder weathercrop.
(11:48):
It can grow in colder weather.
It's grown commonly north, inthe north, north of the.
You know the where they growwheat because it will sustain
weather better.
So that's why you know the rye.
It's a stronger, it's got likea.
The flavor in it is a littlebit more spicy, peppery kind of
thing when you do that.
(12:08):
So that's what you're dealingwith now.
So when you hear a weeder or aweeded bourbon or a high rye,
you're referring to bourbon.
Still, that means the corn ismore than 50% in that mash bill.
Now when it comes to a wheatwhiskey or a rye whiskey, that
means that there's more than 50wheat or rye in those particular
(12:33):
mash bills.
So the corn would become asecondary grain in those
whiskeys.
So when you're drinking ryewhiskey, corn is the secondary
grain, not the main grain, themain grain.
When it's in bourbon, thecorn's the main grain.
So there we go.
That covers all your different.
(12:53):
That covers what a mash bill isand the different types of
bourbons or the different typesof whiskey that you're drinking.
Let's go to.
Let's get into the distillingacts.
This is one that not a lot ofpeople understand on the label
if you haven't really got intogoing to a distilleries and
(13:14):
finding out how things aredistilled and it's sweet and
sour mash, a sweet mash and asour mash.
So sour mash is you take someof the distiller's beer from the
(13:39):
last batch and you put it backinto the next batch.
This helps with fermentationand whatnot.
So you get it to the the.
The fermentation happens.
You basically take some of thatdistillers the ones.
It's all fermented and it'sready to go into the still.
(14:00):
You take that what's going intothe still and you put it back
into the next fermentation.
So what happens with that's?
That's a sour mash.
Now, sweet mash means that youstart from scratch every time.
This happens a lot in potstilling.
Sour mash technically, I mean,the batch never ends in a column
(14:25):
still, so that it's tech.
You're not actually taking,taking stuff, to put it.
It's just mostly a pot stillthing.
But when it comes to a sweetmash, that means when you're
done with that, everything'sdone, and you start your just
your fermentation over fromscratch, without anything from
the prior uh.
You know the prior uh batchthat you made.
(14:49):
So that's the differencebetween sweet and sour mash, all
right, so, um, I'm justchecking, uh, so far, just
everybody's listening, so that'sgood, we're doing good, both
Facebook and yeah.
So now let's get into the proofsand the strengths.
(15:11):
Okay, so cast strength, caststrength or barrel proof means
that the whiskey was not proofeddown.
So as you dump out the barrels,what's in the barrel?
(15:34):
And a cask or a barrel, casksand barrels are the same.
That cask is what is notusually called in europe and
barrels are what they usuallycall it in the United States,
but both of them are cathstrength and barrel proof.
You could say cask proof andbarrel strength.
It's interchangeable, but itmeans the same thing.
(15:55):
That means that they didn't addany more, they filter it out,
they make their batch from 10different barrels and whatever
the proof is is what comes out.
Now there is something calledfoolproof.
Now, if you take that now,foolproof means that you might
have adjusted it, you could havetaken it down, but it's still a
(16:20):
higher proofed whiskey.
So foolproof.
But you know it's funny becausethat that has no specific
definition of what it should be.
I mean, cask and barrelstrengths are like between.
A lot of them are.
Some of them are one.
You know, they could be as highas 140, which is a hazmat.
Anything over 140, they call ita hazmat.
(16:40):
That's because that proof is sohigh and it's hard, you know,
especially with bourbon, to geta hazmat.
Bourbon, um, you just gottaknow that while you're that
hazmat bourbon, uh, has to gointo the barrel, no lower, I
mean higher than 120, 125 proof,so it has to gain 15 proof
(17:04):
points while it's aging tobecome a hazmat.
And it's not an easy thing todo, it's just not, it's not like
you see a lot of 140 proofbarrels.
You can get it, but it's notjust something that's out there.
Hazmat is now An age statement.
So let's just that's.
(17:30):
Let's just go into thedifferent types of whiskey.
So to be bourbon or to bewhiskey because there's white
whiskey, but to be bourbon ithas to go.
It has its special things 51%,it has to be 51%, corn has to be
made in the USA, it has to comeoff the still at 160 or lower
(17:54):
and it has to go into the barrelor cask 125 or lower.
Those four things.
But the fifth thing is is ithas to be put into a brand new
charred oak container barrelbucket.
It doesn't matter.
But to be bourbon, it just hasto go in.
(18:15):
You could dump it right outagain.
That barrel now is used andit's bourbon.
I don't know why anybody wouldwant to do it, but you could do
it.
You could put it in a charredoak bucket, dump it in there
brand new, walk it across, putit in the bottle and then the
charred oak bucket could neverbe made to use bourbon again
(18:37):
because it's used.
So that's the kind of stuffthat you got with that.
Now, straight bourbon Kentucky.
Straight bourbon, indiana.
Straight bourbon Wisconsin,straight bourbon.
To be straight bourbon, it hasto be at least 24 months, two
years aged for that period oftime.
So when you see straightbourbon you know it's been aged
(19:01):
at least two years.
Now bottled in bond takes itone step further and it
basically makes it aged fouryears.
The bourbon has to be aged fouryears or more.
So you can have a seven-yearbottled in in bond and you might
(19:24):
not know it, but I will explainhow the years work.
And it has to be one distillery, one uh grain season, so all
the grains have to be from the,the current season, the.
It has to be at the samedistillery and then it has to
then age for four years in abonded warehouse by the United
(19:46):
States and then or more, fouryears or more, and it then gets
bottled at a hundred proof.
So when you see bottled in bondyou know what you're getting.
When you see straight bourbonwhiskey, you know it's been aged
at least two years but youdon't know what you're getting
after that.
It could come from a lot ofdifferent things.
(20:07):
That can happen to Kentuckystraight or Indiana straight.
Now when you put it intoWisconsin, indiana, it's just
telling you where it is.
Bourbon has to be made in theUnited States, so it can be any
of the states where thedistillery is.
So those are the kind of things.
Now the age statement if you seean age statement on a whiskey
(20:35):
bourbons can be, you can havemultiple different ages in the
bourbon.
So let's just say right now,jim Beam came out with Jim Beam
Black 7.
So the youngest whiskey in thatbottle is 7 years old.
You could have 14-year-oldwhiskey.
(20:55):
You could have the majority ofit 14 years with a little bit of
7.
Or you could have 12, 14, and 7.
So it's then Jim Beam 7.
It can't be Jim Beam 12 or 14,because it's got to be called.
That's what an age statement is.
It tells you what the youngestwhiskey is in the bottle.
Now, if they're using olderwhiskeys, I honestly think that
(21:17):
they probably tell you.
I know that Evan Williams doestheir master select and they put
23-year-old Evan Williams inthere, but they don't even put
an age statement on it.
A lot of distilleries there fora while Knob Creek had it off.
It has it back on.
I believe it's Knob Creek, nineyears, their age statement on
(21:39):
that.
So all they do is, let's justsay, for a while they don't have
enough, so they have to usesome younger whiskey.
So they basically take the agestatement off.
They're just trying to make thewhiskey taste good still.
But sometimes, you know, supplyand demand makes it so that you
got to use a little bit youngerwhiskey and then you do the
blending so that you can matchthe taste.
(22:02):
So that's what an age statementis.
And we did bottled and bombingstraight.
Now let's just cover everybodycovers angel share.
The angel share is twofold andinitially what it's described as
is what?
When you fill a bottle 53bottle when you fill a barrel or
a casket 53 gallons what you'regoing to have is like 5 to 10
(22:24):
gallons absorbed into the woodautomatically.
Then, once that wood becomessaturated, then the whiskey
starts going more and more inand out.
So there's a decent amount ofwhiskey, especially if you're
going to bottle during thesummertime, that's when the
whiskey's in the wood.
If you bottle during thewintertime, a lot of the
(22:45):
whiskey's out of the wood.
So there's lots of different.
Some people like some of thewhiskey in the wood, because the
whiskey that's in the woodmight have a more bitter taste
and so you're always tastingthis barrel and it's at
different times of the year andit's going to taste differently
because when all the whiskey isout of the wood, so all the
(23:07):
whiskey that was in the wood nowis in the barrel, making the
barrel taste a little bit moreoaky, woody, you know more
tannins or whatever.
And then when the summer comesaround and absorbs it back in, a
lot of that whiskey has beenabsorbed out and back in the
wood.
So there's a lot of thatwhiskey's been absorbed out and
back in the woods.
So there's a lot of differentthings.
But the angel share is you put53 gallons in and what you get
(23:31):
out.
You could get 35, you could get25, depending on how long it's
there, or you could get 15, youcould get 40, it just depends.
Barrels absorb and then it alsoabsorbs through the wood.
The moisture just absorbsthrough the wood and out into
the atmosphere.
And that's what angel share iscalled of what evaporates out of
(23:53):
the barrel.
So you, that is the angel shareof what you put in, what you
get out.
What you don't get out is theangel share.
But it's also they got to testthe barrels.
So I contend a lot of timesthat the angels share is uh, if
it's high, it's more peopletesting the barrels.
Uh, it's not all.
(24:14):
Um, you know, it's all not theangels, it's the people dressed
up as angels, all All right.
So I'm just doing.
Let's see Walker Shout out toRoss Cornelison and Bernie
Lubbers, who are huge Bottledand Bond associates.
Yep, let's see Wrong.
(24:35):
Huh, ricky, we have ouropinions, but it's about the
whiskey here.
Wrong podcast.
Okay, anyways, I didn't see thatone all right, yeah, it is
about the whiskey here rightbelieve it or not, there are
also bacteria and fungi thatgrow outside buildings due to
angel share.
Yeah, the, the as it's goingout, yes, uh, that's what the,
(25:00):
the blackness on the on thewitch are All right.
So we're going to get out ofthe distilling, we're going to
get into some of the more.
Let's just talk aboutcontroversial stuff, all right.
So everybody knows what abottle kill is.
A bottle kill is when youfinish your bottle it's like
once it's done, it's killedHappens a lot at a bar.
(25:23):
Sometimes you'll hear people dospecific kind of things for
good bottles and once they'redone, but it's called a bottle
kill.
So if someone said I reallykilled that bottle, that just
means they didn't kill it orwhatever.
They finished it off.
Um, juice, uh, this is one thatuh, alan bishop doesn't contend
(25:45):
that he doesn't like it.
When you call it juice, it'snot juice.
100% would be consideredalcohol, distillate.
You know there's a lot ofthings, but when you call it
juice but juice is a cool thingto call it the juice in the
bottle is awesome, that juice issome.
That dude produces some reallygood juice, but at the same time
(26:09):
it's just uh, you know a clicheor whatever.
But when you, when you'recalling it juice, it's obvious
it's referring to the whiskeythat's in the bottle, in the
glass, or what you're drinking.
Uh, so, right there.
So so for people there's alsoDusties.
Dusties are basically oldbottles.
(26:31):
It's self-explanatory.
It's bottles that have beenaround for a while, that haven't
been opened and sit on theshelf.
It's called a Dusty.
That's what it is.
So if you hear somebody saying,do you want to drink some
Dusties One, you got to makesure they know what they're
doing, because you just don'twant to drink any old Dusty's
because something from 1973could have a plastic cap and
(26:53):
it's totally trashed the whiskey.
A lot of times the Dusty's needto be decantered.
A decanter is a glass,beautiful crystal glass
container that you can dump onebottle of whiskey in.
I love decanters, so especiallyfor this, when you get it dusty
(27:17):
, you decant it and then, ifeverything's good, you can put
it right back into the bottle.
You decant it, look at it, seethe color, whatever.
Or you can leave it in yourdecanter.
But I like to then put it rightback into the bottle.
You decant it, look at it, seethe color, whatever.
Or you can leave it in yourdecanter, but I like to then put
it right back into the bottle.
That's Dusty's Now, okay.
So then we got a barrel pick.
What's a barrel pick?
A barrel pick's easy when youwant to.
(27:46):
In your group love whiskey.
You can go down to a distilleryand go into their warehouse and
they have certain barrels thatare available for purchase.
You pick one, you leave andfour or five months later it'll
be bottled for you and you getto keep the barrels.
In a lot of different cases youcan keep the barrel but then
you get however many bottlesthat were in that barrel.
But then you get however manybottles that were in that barrel
(28:06):
.
A lot of them are barrelstrength.
Some of them will be proof tothe proof that they serve the
whiskey what they sell thewhiskey at.
There's a lot of differentthings, but the barrel pick is
the process of going down thereand picking out which barrels
you want to have bottled for you.
So that's a barrel pick.
Then there's a hoogshead.
A hoogshead hog shed hoogsheadI think that's what it is is a
(28:34):
54 gallon barrel that wasreconstructed from bourbon
barrels and what they do is theytake those barrels and they add
a couple more staves to make ita bigger barrel.
So I did not know that, but Ido know that.
Now let's see.
So we're still going.
Brown water it's not one of myfavorite what would you say my
(29:01):
favorite referrals, becausebrown water refers to whiskey.
That's some good brown water,that's some good juice.
But brown water also can beused as another slang and so
sometime it's uh, that's what itis.
So thank you, uh for thehogshead.
Uh, walker, it's spelled H O OG S H E A D, but you know I I
(29:22):
could.
That's why I didn't know forsure, but it's good to know.
So, like I said, brown waterjust refers to whiskey.
That's an easy one.
Now, how it's served Neat.
If you hear anybody ever say Iwant my whiskey or my bourbon or
my scotch, neat.
The cool part about that isthinking about that.
(29:44):
You want to say that it's no,it's just right out of the glass
.
There's no water, there's nosplash of water, there's no ice.
You're just drinking it the wayit was in the bottle.
That's what is referred to asneat.
Now we got these really coolglasses right here.
These are tasting glasses.
They're called glen kirns,glencairn.
(30:05):
It's called a Glencairn.
It's from the glass company.
It's a glass company over inEngland and they make these
crystal Glencairns and there's alot of knockoffs, but they're
just designed perfect, uh fornosing and drinking whiskey.
(30:27):
That's what a glen karen is thenthere's um, I would like my
whiskey with a puck.
So a puck is kind of cool.
A puck is referred to is somesort of ceramic or stone that's
been in the freezer.
So what this does is chillsyour whiskey without adding any
(30:50):
water.
So that's what.
If someone says I'd like mywhiskey with a puck, they're
just looking for it to bechilled On the rocks.
On the rocks means that it'sover ice.
You're going to put it there.
Now there's a big ice andthere's a big rock.
That's one large cube.
But if you're asking for it onthe rocks, you're asking for
(31:13):
some crushed ice in there andyou're going to put it and then
fill the glass up and drink itthat way.
A museum have you heard hearsomebody refer to?
We need to do that withHeaven's Door.
(31:33):
Yeah, I tried, matt.
I did try and get down toHeaven's Door this Sunday, but
it's not happening.
It switched over to WhiskeyThief.
That should be a lot of funwith Walter down at Whiskey
Thief.
But if you hear somebody saymuseum, what they mean by museum
is that this person buyswhiskey but doesn't drink it.
(31:57):
So when you walk in they haveall these awesome bottles and
they're unopened.
That's what a person with amuseum is that guy?
He doesn't like whiskey, hejust likes to have a museum, and
that's what that refers to.
Now, I got this right here.
Let's see.
(32:19):
I got to see what this one is.
It's called Clocking a Barreland could you be return a
whiskey and bourbon?
Your come on.
I had it right here?
I don't.
(32:39):
Could you be Rick RiderClocking a Barrel?
Kentucky, you're creeping infor roses.
Uh, I had it here.
How to clock a bourbon barreldown center.
Okay, this is clock.
Oh, so now I remember.
(33:00):
Okay, so clocking a barrel isgetting it in the rickhouse.
So if you hear someone he wasclocking, he bait your base or
that was clocked wrong, that youwant to get the barrel in the
rickhouse with the bunghole upnow, we'll go right now.
The bunghole bunghole up now,we'll go right now.
(33:24):
The bunghole is the hole in thebarrel.
It's called a bunghole.
The plug that you put in thebunghole to, which is also oak,
is considered a bung.
This is this is where beavisand butthead got it from.
It's been a bunghole forever.
Um, beavis and butt buttheadwere were in 80s, uh, cartoon
but, it makes sense.
(33:44):
This joke about a bunghole and abung has been around forever
also, so know that the hole in abarrel is called a bunghole and
the cork, or the the.
The oak cork is also called abung.
So when you clock a barrel,that means when you're rolling
(34:06):
it in the rickhouse.
When it rolls into therickhouse, it rolls into the
position with the bunghole up.
There's a key to that One.
It's not going to leak, it'sgoing to be in there four or
five, ten years.
If it's going to be facing down,there's a chance for it to leak
(34:28):
.
Two, it also makes it so thatit's obtainable's a skill that
People who work in rickhouses,as they roll the barrel, in
Whatever position they are inthe rickhouse, they know the
(34:51):
angle to roll that barrel Rightinto Place with the bung hole up
.
So that's what clocking barrelis.
Thieving a barrel that meansyou're taking whiskey from the
barrel.
It's straight up.
So that's what clocking barrelis.
Thieving a barrel that meansyou're taking whiskey from the
barrel.
It's straight up.
Now it's funny because samplingbarrels have been a part of it.
(35:11):
Sampling barrels the angelshare is not taxable to the
federal government.
So neither are taking samples,they're not selling it.
You're allowed to do it in themaking process.
So what they say is when youtake it out for sampling and you
use a copper linch, but hereit's called a whiskey thief
(35:36):
because that's what you use totake the samples out that you
don't have to pay taxes to thefederal government on.
That's why they call it awhiskey thief.
That's why, they're thieves.
When you hear me talk aboutthieving a barrel and we're
whiskey thieving 101, people arelike you're not stealing it?
Well, you're not stealing itfrom a standpoint of illegally
(36:00):
taking it and not paying for itand you're heisting it out of
the distillery.
You're thieving it because thebarrel has 50 gallons and now it
has shy of 50 gallons.
When you're done so, you'vejust committed theft against the
barrel.
That's whiskey thieving andthief.
(36:23):
So there you go, yeah, and I'mgoing to tell you whiskey
thieving is probably one of myfavorite things to do on the
planet.
I can even show you what awhiskey thief looks like.
I think is that up there onthere.
I don't, I can get it out there.
Yeah, here we go.
I have one, let me right herethat we use.
(36:46):
It's a good if you're watchingon YouTube you can see it but it
is a copper tube.
It's beautiful.
I'll hold it up right here foreverybody to see.
It's got a handle here, a holeright there, and then, as you
(37:07):
got it, there's a hole rightthere and for you all there,
yeah, right there.
So it works like a giant straw.
You dump it into the barrel andonce you dump it into that
barrel, uh, it will fill to thelength, the height of what the,
(37:29):
the level in the barrel is.
So if it's the, if you stick itin there and it hits the bottom
and there's 12 inches ofwhiskey in there, it'll fill 12
inches into the thief.
You pull it out and you canfill your glasses with it.
This is one of, like I said,one of my favorite tools.
(37:51):
I've tasted some of thegreatest whiskey in the country
out of that thief and I lookforward to that way way more.
I'm going to be talking abouttaters, randy, that is for sure.
Let's see, we did bunkers, okay, and then we did hogshead,
(38:15):
brown clock.
We're done with thieving, allright.
So in distilling these areother terms you're going to hear
this is two different.
One is Scotch and Irish whiskeyand then the other is American
whiskey.
So when you're distilling youhave three distinct periods.
(38:36):
Once you start, the distillstarts to heat up and the first
liquid that comes off the stillis called the heads, as that
goes.
You're testing it.
It has a lot of the chemicalsthat can make you sick that come
off of distilling alcohol, Nail, polish, acetyl acid, acetal
(38:57):
acetyl acid.
There's, there's a bunch ofpoisonous liquids that come off
that you gotta dump out from thestart.
Once the the, that'll come outon a lower um.
That'll come out at a lowerlevel alcohol content.
(39:20):
As the alcohol content goes upand you're distilling and you
get close to 150, 140, whatever,then you're at the level of the
hearts.
The hearts are the heart of therun.
That's the same, for we'll talkabout what it is in Europe
after, but the hearts is thewhiskey that you really is going
(39:44):
to taste good.
It removes a lot of thosechemicals that are in there that
aren't good for you, and thisis the main part of the run.
Once that run starts to go, atthe end of the run, it's called
the tails.
Now the tails aren't poisonousbut as the as the liquid runs
(40:06):
out of the pot still and it'sgetting lower, it's getting
hotter, it'll, it'll distillhotter Cause there's just in
some cases, if you don't watchit you can scorch it, but the
tails are bitter.
So a lot of people take thetails and then in the next run
when they're distilling, theydump them in there so that you
(40:30):
get what is in the tails that'snot bitter out in the next run.
So you've got the heads, thehearts and the tails.
Now in Europe the heads arecalled the four shots, the
hearts are called the heart ofthe run and the tails are called
the feints.
(40:50):
So that's just another.
So if you hear four shots andfeints, you know that's heads
and tails, the heart of the runor the hearts.
Same thing in both places.
So we got that.
Now if you hear someone saysthey're cutting the heads, that
means they're starting the runand as soon as it's going into
(41:18):
the hearts, that's where theycut off the heads that they're
going to dump out.
A lot of the heads are used.
Like I said, a lot of the headsare used in a lot of different
alcohol making.
You know those actually arechemicals that are used in
society for different things,but when we're doing this that
(41:41):
will just be dumped off, allright.
So we got through that one.
So now we are on to let's seewhat is that.
Okay, so some of the stuff wewent through the hazmat what a
hazmat is a unicorn.
If you hear someone says that'sa unicorn, that is a rare
(42:03):
bottle that everybody searchesfor, that they're trying to get.
So if you've got a unicorn,that's something that everybody
else is searching and you wereable to get it.
That's what a unicorn is.
There's a sherry bomb.
A sherry bomb usually meansit's uh, it's been finished in
like a wine cask and the wine iscoming through more than in my
(42:30):
opinion, the wine comes throughmore than the whiskey.
So they call they'll call it asherry bomb.
Then there's a monster.
I mean, come on, I understandthat a peat monster, can you
know?
a peat monster.
It's self-explanatory.
There's a whole heck of a lotof heat in this, making it taste
(42:53):
very, very smoky.
So peat monsters are usually anaffectionate name for the.
You know it's an affectionatename for a whiskey because
people that love peat, that'stheir peat monsters, right.
(43:14):
So then you also will have somea couple of abbreviations like
bin.
I mean bin is buy it now.
So if someone says you knowyou're sitting there and they
write bin and you're askingabout a whiskey, you know what
to do Right now.
There's what they call a bunker.
(43:35):
Now, a bunker is where you keepyour whiskey that you don't
display is where you keep yourwhiskey that you don't display.
So a lot of people have whatthey call bunkers, another place
where you keep whiskeys thatyou drink or you don't want
other people to see or know youhave.
That's what they call a bunker.
Then you've got they call it abutt barrel.
(43:59):
A butt barrel is a used barrelthat's used in finishing.
So they'll just say I'm gettingsome butt barrels, meaning that
it could be a cognac barrel.
Whatever they're butt barrels,we already know what a cask is
it's a barrel.
So if anybody is on socialmedia, there's what they call a
crotch shot.
If anybody is on social media,there's what they call a crotch
(44:20):
shot.
Now, if you, it's quiteself-explanatory.
But the crotch shot on groupsis you just got a really good
bottle.
Or a lot of times people fakeit Like they have the bottle but
they go and sit in you.
You basically go and sit inyour car as if you bought the
(44:40):
bottle and a lot of people justdo it.
You put it down in your lap andyou take a picture of it.
But, in a lot of cases you'vegot the bottle, you're supposed
to show your watch, and ifyou're holding your bottle, you
flip your watch onto yourunderside of your wrist so you
can see what time it is, andit's a cool watch.
And then you're supposed tohold it in, and it's a cool
(45:01):
watch, and then you're supposedto hold it in front of this.
You know, have the steeringwheel of the car you're driving,
so it's a three-way awesome car, awesome bourbon, awesome watch
, awesome what you know,whatever.
So that's what that is.
So if you ever hear somebodytalking about that, that's what
that is.
So if you ever hear somebodytalking about that, that's what
they're talking about.
(45:22):
Right, isn't a sherry butt?
It's the size of a barrel.
I was, um, it's, but they yes,there are sherry butt barrels,
but there's other barrels.
It transferred to other barrelsfor finishing.
(45:42):
That's what it really came downto.
That's why they call it.
It's not just the size of it.
Yes, sherry barrels are a lotof times bigger, but if you just
call it a butt barrel, thatmeans you're talking about
finishing.
If you call it a sherry butt,that means it's a lot bigger.
I think that's like a 60-gallonbarrel, because they do it like
(46:02):
that.
So, yeah, okay, and you do thecrotch shot, as Randy says.
You have the receipt there toprove that you just bought it.
I mean, I've seen them, I'veseen this.
It's like every single time Isee one of them there's some
sort of controversy attached toit.
Right, see one of them, there'ssome sort of controversy, uh,
(46:25):
attached to it.
Right now, a honey barrel is abarrel that everybody knows
about.
Like you taste it at adistillery and it's really good
and everybody gets into it.
Uh, the spirit of french lick.
There's a honey barrel downthere.
Uh, ct knows about it and Imean it's probably been drilled
a hundred times.
It's crazy.
Speaker 2 (46:42):
But that's what a honey barrel is.
It's one of the better.
It doesn't have anything to dowith honey.
Speaker 3 (46:47):
It just means it's a really good barrel.
Now, we were talking about thison the last podcast and it was
considered an infinity bottle.
What's an infinity bottle?
Right?
Well, think about it.
Infinity means it goes onforever.
But so a lot of the people andthe reason why this goes on
(47:10):
they'll take their decanter andit's empty and at the end of
each bottle, everyone has itslast shot.
You pour it into the bottle Now, you fill it with all the
different and you can taste italong the way of all the
different whiskeys that you putin.
Then, when it's full, you justdrink off of it like it's
(47:35):
whatever, but then you keepadding as you finish other
bottles.
So the bottle goes on for aninfinite amount of time.
It's always being added to andit's always being subtracted
from it.
So that was 53 to 56.
All right, so there we go asfar as infinity barrel.
(47:57):
Now we've got some more termshere and I'm pretty sure we're
getting there.
Um, one of my.
So if someone says in the wild,uh, when that refers to in the
wild refers to you got it offthe shelf at a liquor store, uh,
(48:17):
and it's not a zoo, uh, a lotin, or a museum.
I mean some liquor stores justhave stuff and it's a museum
you're not really finding.
It's like secondary on theirshelf okay.
So to find it in the wild itmeans you found it and you paid
msrp or close to it.
So that's finding it out there.
(48:38):
Most of the time if it's in thezoo or it's a museum, it's
because they priced it so highit doesn't sell.
So a lot of times you see thesereally good bottles and you're
all upset that oh my God, itjust costs too much.
That's just ridiculous.
The reason why it costs toomuch and it's ridiculous it's
(48:58):
not selling.
That's why you got to see it.
So if someone has it marked at$1,200, you go back the next
year and it's still $1,200.
Close to the distillery Allright.
So the next one is NCF andthat's non-chill filtered.
(49:21):
If it's an NCF, that meansnormally when they filter out
the whiskey they filter it andthey chill it so that they can
get some of the fatty acids thatmake whiskey cold.
When it's cold outside they canfilter that out.
A lot of people like that.
(49:43):
So when it's non-chill filtered, it means they just ran it
through a screen to get thestuff out, they didn't eliminate
.
So, like a Booker, is non-chillfiltered and when that gets
cold it's going to turn cloudy.
It'll not be cloudy when it'swarm, but if you have it in like
10 degree temperatures you'llnotice that the bottle will get
(50:07):
cloudy.
So that's all what non-chillfilter is.
Um, let's see poor man's pappy.
My favorite one is it's whenyou take Pappy Van Winkle is
distilled by Buffalo Trace andone of the things that a poor
(50:28):
man's Pappy is is that Weller.
Special.
Reserve and Weller 107 andWeller 12 year is a weeded wheat
bourbon with the same mash billas Pappy.
Pappy just selects the betterbarrels to age forward that and
(50:52):
then and a certain amount ofthem, and they, the Pappy Van
Winkle family, picks thesebarrels as they go and produces
their um old old rip Van Winkleat 10 year.
They old Rip Van Winkle at10-year, they do a Van Winkle at
12-year, they do Happy VanWinkle Family Reserve 15, 20,
and 23 years.
So those are the differentlines.
(51:15):
Now, if some people they'lltake Weller and they'll put it
in their own barrels and thenthey'll bottle it as poor man's
pappy.
So they'll age it a little bitfurther than what it is.
And so you know it's what I don.
(51:39):
People know what a rick house is, but a rick house is a
warehouse with a rick systeminstalled.
The rick system is set up sothat if there's an earthquake, a
mild earthquake, and there'smovement throughout, you
basically have a plumb linehanging from the ceiling.
(52:03):
You can tell if the actualstructure so the structure of a
rickhouse is the outside isseparate from the racking system
inside.
So the outside can be destroyedand the racking system stays
intact.
It's designed so that theimpact with the building or
(52:26):
anything with the buildingdoesn't affect the actual
rickhouse.
Now you can monitor it becauseit's a long-term project.
They have that plumb linecoming down hanging there to
make sure it doesn't get out ofbalance.
There's adjustments you canmake, so if it starts to sway a
little bit to the right, theycan make the racking system go a
(52:49):
little bit more to the left andstay in balance the whole time.
That's what a rickhouse is.
Is the ABV or chill filter?
Doesn't matter, but I think Imight be wrong.
Well, chill filter, I think 46is the ABV or chill filter.
(53:10):
This is a higher proof.
Yeah, because you don't havethose.
When you start to drop theproof down, you could be right
there.
Let's see the next one secondary.
If someone says secondary, thatjust means they bought it and
(53:32):
now they're selling it andthey're not selling it for the
primary price that they boughtit for they might have added in
extra price for waiting in line,knowing where to wait in line.
I mean, a lot of people don'tlike to wait in line and they
got a lot of money so they paysecondary to get their whiskey
from somebody who waits in linefor them.
(53:53):
I mean, it's just that simple.
That's what it is A shelf turd.
It's self-explanatory.
But a shelf turd doesn't alwayshave to be bad.
Um, it's referred to by peoplewho just it's, it's something on
the shelf that's always thereuh you know, jim beam's always
there.
Jim beam, they're not there,it's not.
(54:14):
You know, wild turkey 101.
Those are.
They're all long and somepeople like to consider them
shelf turds because they'reabove what's.
You know that's above thembecause any bourbon they can get
it can't be good.
That's why it sits on the shelf.
But in the case of those otherbourbons I just mentioned, the
(54:38):
bourbon doesn't sit on the shelf, they replenish it.
So it's always there.
All right, taters.
Oh, jamie, let's see Heads upBe used for hand sanitizer Heads
can be used for hand sanitizer.
Yes, you are right there we'reon taters Now.
(55:00):
Taters are people who the, the,the taters, the biggest tater
purchase, one of the biggesttater purchases blantons.
Um, there's certain bourbonsthat they don't either.
They don't a tater is someonethey could drink, but they want
(55:21):
it because everybody else has itand they try and get it and
then they want to sell it formore.
So when people refer to thosetaters it's irritating because
they might obtain six bottles ofBlanton's Keep One and sell the
other five to make a profit.
But they're only doing itbecause they're taking advantage
of people who don't really knowbourbon, that are just in, that
(55:46):
are there for the hype and justlike anything else.
There's an awful lot of peoplewho drink bourbon and are in it
for the hype, right, and theydon't know exactly what they're
doing.
That's why I like to do thispodcast, because I'm in it to
help anybody out who doesn'tknow a lot, so that they
(56:06):
understand what they're hearing.
It took me a long time tofigure out what an actual tater
is.
I mean, I swear to God,sometimes everybody acts like a
tater, but it's these guys thatare always searching.
They want to find the stuff andtake advantage of the market
place um, what's hot and thenmake a profit off of it while
(56:28):
they get some for themselves.
So this one is going to betough because it was the coolest
one and I couldn't find itagain.
I don't know why I couldn'tfind it again, but there's some
terms on here.
So these are terms of differenttypes of whiskey drinkers and I
(56:58):
had them all.
Okay, so they're whiskey snob.
It's obvious.
I've done podcasts on thewhiskey snob.
It's somebody who thinks theyknow more than everybody and
what they like somehow makesthem important and that if
someone else doesn't like it,it's somehow they have something
(57:20):
wrong with them and theiropinion is the only opinion that
matters to.
In their overly aggressiveopinion, it only matters.
Everybody should pay attentionto it that their opinion is the
only one and everybody shouldlisten to them.
(57:42):
That is a whiskey snob.
I know a lot of people SteveCoons, not a whiskey snob.
Michael Veach, I would also sayFred Minnick.
These are whiskey critics.
They all know what they'redoing when it comes to whiskey.
(58:02):
They understand the process andeverything.
But I'm telling you, if yourpalate doesn't match theirs,
that doesn't mean you're wrong.
It's just that simple.
I swear to God.
It's just like there are peopleon the planet that love lobster
dipped in butter and there'sother people that won't even
(58:24):
touch lobster.
Lobster to me is delicious,other people it's not.
It's the same with whiskey.
There are whiskeys that aregood for everybody, that a lot
of people really like and yes,that's part of it.
But people who understand thatyour taste buds the only when
(58:50):
you're drinking whiskey, theonly thing that it tastes like.
It matters is to you what ittastes like.
But just because someone elsedoesn't like what you like
doesn't mean they're wrong.
When you start to tell themthey're wrong because somehow
you know more about it, that iswhat a whiskey snob is.
A whiskey snob also thinks thateven a beginner doesn't have a
(59:15):
right to have an opinion on whatwhiskey tastes like, and so
that's what a whiskey snob is.
Now I wish I could.
Let's just see if I could findthis, because I really want to
give it one shot.
I'm going to call.
Let's see if I can find itbased off of this right here
(59:38):
Anti-snob, snob, uh-uh.
That wasn't right.
Okay, anti-whiskey.
Snob, snob.
(01:00:01):
Let's see if I can find it.
Speaker 2 (01:00:12):
Yeah, I think I just did that's good, there we go,
yep the anti-snob he's one thatusually loves crap like.
Speaker 3 (01:00:22):
I don't think old crows crap a bottom shelves in
ancient age.
They're insistently repeatingthat age doesn't matter.
The anti-snob loves ice andalso wildly proclaims that
people are entitled to their ownopinions.
They are easily infuriated bypeople whose opinions are that
(01:00:42):
ice, old crow and ancient ageare awful.
They call people snobs forhaving negative opinions, while
completely unaware of the ironyof their own demand that people
never imply demands.
When they meet a garden varietysnob, both drinkers are pulled
together and cancel each otherout in an explosive flash of
(01:01:04):
light, having been transformedinto pure energy.
So, it's basically the whiskeysnob.
The anti-whiskey snob is on theother end.
They have an opinion.
They think that bottom shelfersare the way to go.
Now, everybody should havetheir own opinion.
I'm not a whiskey snob and I dothink that if you want to drink
(01:01:26):
ancient age or old crow, andthat's what you have financially
to do, it's decent whiskey.
So I think that's what it is.
They're just saying that.
They loudly proclaim thingsabout snobs and whatever.
So that's what that is.
The status drinker, which is theloyalist, claims they love
(01:01:48):
whiskey.
No, that's the loyalist.
The status drinker has anenormous whiskey dungeon,
sometimes next to their whatever.
Nobody is really sure how muchcost or whether the owner is
capable of drinking it all inone lifetime.
They love to tell long-windedstories about certain bottles
and brag about obscenely pricedones, but will never drink or
(01:02:11):
sell them.
So that's what a status drinkeris.
He's not.
He's not in it for the money,he won't but, but he won't drink
it and he's not going to sellit.
So the people who are going tomake some money off of his
collection are his kids, becausethey will sell it.
You know Brad Bonds.
He goes around and helps peoplemake money off of this type of
stuff all the time, and there'sa lot out there, believe it or
(01:02:34):
not, folks.
So Brad Bonds of Revival, youknow, bottle shop down in, uh,
oh, my God, covington, kentucky,where I'm going to be on Friday
night.
Uh, brad, uh, basically lovesthe status drinker because that,
(01:02:59):
you know, once he's gone, uh,his his status quo of his family
, they like to let that go afterthat.
Now the loyalist is the loyalistclaims they love whiskey but
only drink one brand, likeJameson.
In fact you're pretty sure theyhaven't tried anything else
ever.
When presented with a brandoutside of their experience,
(01:03:21):
they don't know what to do orsay.
So a loyalist is someone who'sloyal to the uh, their, they
love whiskey but they drink oneand they consistently drink it.
And if they get something elseit's just basically, uh, my dad
would be a loyalist with jackdaniels.
He liked just basic jackdaniels.
He I've I've, you know, sincethis happened and whatever, I've
(01:03:42):
had him taste other ones and hejust likes.
That's a loyalist.
Right there.
Now this one, the Mel Gibson,often buys rare whiskeys while
it's widely available andimmediately tries to sell it on
the bourbon exchange for a 300markup.
They are bizarre, bizarrelyself-righteous and ironically
(01:04:03):
out of touch with what thingsthey love.
Frequently they tell you things.
Things are blasphemous, usuallyhate, oh, never mind, but only
vocalizes when he's drunk.
It's just oh my god, that is abizarre category right there.
But this, this one, this iscoming from different types how
(01:04:25):
to drink, from how to drinkwhiskey, different types of
whiskey drinkers.
Now, the cigar guy and gal I Ithought this was this always
disagrees with your commentsabout the flavor or aroma of a
particular whiskey, because theycan't really smell.
They also make wild accusationslike um, something ashiton of a
(01:04:48):
lynch smells peaty, the Ardbegis terrible.
Or whiskey is great with thiscigar will make your house smell
like a formaldehyde cat urine.
Okay, so yeah, that's the cigarguy and girl.
They basically come over andtell you something that they're
(01:05:10):
not smelling good because theysmoke a lot of cigars.
But that one's weird.
The Diet Coke guy and gal hangsout at dive bars and only own
shot glasses.
So he might still be inwhatever, but they want chasers
and sometimes the chasers dietCoke and it's good.
I like that one.
(01:05:32):
The Googler.
The Googler basically Googleseverything, loves Jim Murray and
top 10 lists, so he's basicallyalways checking everything.
Pappy Van Winkle, heunderstands it, but he has no
idea that Buffalo Trace makes itor any other brand by it.
(01:05:53):
So it's somebody who's alwayssearching and then talking based
off what they learn on Google.
It's kind of ironic that Isearch this on Google to come up
with this list and it's a top10 list.
But the grammar horror this isone that basically points out
(01:06:15):
the difference between whiskeywith a Y and whiskey with an EY,
or, when you're doing posts, isgoing to basically think
they're better than you and theyknow more about whiskey because
their grammar's better and theypoint it out.
It's my favorite the grammarwhore.
I learned this and I will bereferring to you all out there
(01:06:38):
in my comments on YouTube andwhatnot that the grammar whore
is pretty funny, horror ispretty funny Um from the Diet
Coke.
I hold my gold spot from theDiet Coke people.
All right, there you go.
Now, um, there's the contrarian.
It's a hipster of whiskey.
Of whiskey, um, it hateswhenever you like.
(01:07:02):
They think the old stuff wasbetter and the old drink and
they only drink cheap stuff butclaim to have loads of high-end
whiskey experience.
Sometimes seen wearing bow ties.
The contrarian awful, smellsbad and listens to annoying
music while drinking.
That's funny.
(01:07:25):
Now the troll that's basicallysomebody who basically tells you
that I get trolled all the time, that my website sucks.
I mean, it's just straight up.
I was on an NFL football sitethe trash talk for the NFC North
(01:07:45):
, and I'm a Packer fan and Bearfans are on there and we're all
doing whatever and out ofnowhere, one of the guys is like
your podcast sucks.
I'm just like, wow, justbecause I'm a Packer fan, my
podcast sucks.
You know is funny.
I was amused.
I'm like I would expect thatout of a Bear fan.
(01:08:06):
That's what I expect.
So that's people who troll you.
Canadian, yes, I'm talking toyou.
Just basically comment withsome snarky bullshit.
I mean, that's how he puts it.
Now there's a bloggerknow-it-all or a podcast
(01:08:27):
know-it-all.
Most podcasters are bloggers.
I don't think that I've notcome across many that just think
.
I mean, when you're dealing withand talking to Fred Minnick, he
understands that it's just youdrink what you like.
And same thing when you'retalking with Fred or Freddie Ngo
, you drink it your way.
(01:08:48):
If you like ice in it, forGod's sake, you know, put ice in
it.
And if you like Jim Beam, don'tlet anybody tell you it's bad
whiskey.
I mean, for God's sakes, it'sthe eighth largest selling
whiskey in the world.
I mean, if it's bad, thenwhoever's telling you it doesn't
(01:09:08):
know.
They're the ones who don't knowwhiskey, because they're
telling you something that theyshouldn't be, because it's your
opinion and their opinion, theiris theirs.
And if they're telling you thattheirs is better and you
shouldn't be drinking somethinglike Jim Beam, or you shouldn't
be drinking Jack Daniels becauseit's not high end enough or
(01:09:28):
whatever, you could tell them togo jump in the lake.
They're the ones that are theproblem.
But that gets me to that.
Does anybody have any otherquestions?
There's Wayne.
My children are going to have aproblem.
I will have a lot of openbottles that won't be able to
sell for much.
They should enjoy my collectionand remember Pops?
(01:09:51):
Well, that's Wayne.
I mean, honestly, the one thingthat I got lucky.
I had a son that did like totake a lot of stuff from us, but
he didn't like whiskey, so heleft my whiskey collection alone
.
I have a lot of whiskey too, asyou can see behind me, below me
, to the sides of me, andbecause I'm a whiskey podcaster,
(01:10:15):
90% is open so it's not goingto be for sale or whatever.
I do have a bunker that I put alittle bit up.
Uh, if, because I can't keepdrinking.
But for the most part myfavorite is when, uh, somebody
wants me to try their 275 225bottle.
I have to try it, I gotta openit.
(01:10:37):
I'd love to put it up becauseit's rare, whatever.
But um, amber runs and hearingall of the hate, amber run, I
got a bottle of amberana afterhearing all the haters.
What did you think about theamberana, mr mom?
Um, let's see being healthy.
(01:10:59):
If you don't, okay, let's seewant to grab that method and
madnessness, ambarana.
Yeah, I mean, ambarana is very,very sweet To me.
It tastes, there's thatcinnamony it sometimes has like
a syrupy flavor RD1 makes.
But you know, ct really wasturned off by Ambarana because
(01:11:22):
it's so sweet.
So if you're not into reallysweet whiskey, then Amberana is
not your.
But since we're talking aboutAmberana, it's a different type
of wood finish.
No, actually, I think I want tosay it's not a, it's a
different type of liqueur finish.
(01:11:44):
I actually think, all right,let's just look that up real
quick.
Let's be a Googler.
Amberana.
Okay, it is a wood.
(01:12:04):
It's a genuine family.
It contains three species,which are Brazil, peru, bolivian
and Burana.
It's a wood.
It's a wood finish.
And it definitely has somereally nice stuff.
You didn't like the, but I gotthe RD-1, and I actually think
(01:12:25):
it's right here.
I want to say it is I usuallysee it when I'm messing around
Johnny doom, boom, boom.
Yeah, there it is.
Let's pull this out first.
I don't know, I got the RD-1Ambarano, but we'll finish that
(01:12:47):
up.
Um, everybody on youtube andfacebook uh, I'm gonna stay on a
little bit.
So you guys don't, it'sbrazilian wood.
Okay, I, I'm gonna get.
Go.
Well, let's see, I have it.
It should tell you what it isright here, finished in
Brazilian Ambarana wood.
(01:13:10):
So, let's see, is there anythingto touch with Ambarana wood?
Oh, look at that from the rootsand ashes.
Alright, I need light.
I got that, so I will grab thelight.
(01:13:33):
I can do that too.
So, all right, here we go.
From the roots and ashes of ourpast comes the rebirth of
Lexington's first federallyregistered distillery.
Okay, first federallyregistered distillery.
Okay, honor, while ushering anew era of souffle revile,
(01:13:53):
dynamic, curious and alluringadventure from this Kentucky
straight, the South AmericanAmberana Wood.
Finishing is the first steps inour search for more, for more.
All right, so it comes fromSouth America, which is Brazil,
and it's their Kentucky straightbourbon, put in there and I
will take it and then we'll takeit out.
But, like I said, facebook andyoutube, please stay on and talk
(01:14:16):
a little bit, uh.
But right now I am going topour a little of uh, barry
brinegar's Ambarana finished RD1.
He's going to be at theKentucky Bourbon Festival.
I do like this bottle.
I purchased it.
It's not like a lot of otherAmbaranas.
(01:14:37):
So here we go.
All I want to say is I'm goingto finish up this part.
Remember everybody,wwwscotchybourbonboyscom for all
your Scotchie Bourbon Boymerchandise and information.
Also, follow us on all thesocial media Facebook, instagram
(01:15:01):
, youtube and X.
We are tonight on Facebook andYouTube live.
Great to see us.
We're on every Tuesday andThursday nights at 8.30.
Most of the time live.
If not, I try and supplementone in.
But if there's going to be achange in the schedule, check
back because I'll make a postthat I'm not able to do it.
Especially in September, we areheaded to Kentucky Bourbon
(01:15:24):
Festival.
That schedule will be a littlebit wonky.
But also follow us on Apple,your favorite podcast format,
apple, spotify, pandora,iheartradio.
If you're driving in the car,you ask Siri or Alexa play the
(01:15:47):
Scotchy Berman Boys, it's goingto happen.
So, with that said, remembereverybody good bourbon and good
friends equal good times.
Remember drink responsibly,don't drink and drive and live
your life adventurously.
(01:16:08):
Little Steve-O is going to takeus out.
Let's go.
Speaker 4 (01:16:22):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar.
Oh don't ask why.
Oh don't ask why.
(01:16:44):
For if we don't find the nextwhiskey bar, I tell you, we must
die.
I tell you, we must die.
I tell you, I tell you, I tellyou we must die.
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify, google
Podcasts and Amazon.
Speaker 2 (00:49):
We'll be right back.
We're here to have fun and wehope you enjoy.
Speaker 3 (01:39):
We're here to have fun.
Yeah, all right, we are theScotchy Bourbon Boys and that
was Kenny Fuller.
Kenny Fuller has done our themesong and I hope to be able to
as we go along.
I've contacted him and I amhoping that we need more Kenny
Fuller.
So this is the Scotchy BourbonBoys podcast.
(02:04):
This is the Scotchy BourbonBoys podcast, we podcast.
We've been podcastingconsistently Tuesday and
Thursday nights, 8.30 EasternStandard Time, live on Facebook
and YouTube, and then you cancatch all the podcasts on your
favorite podcast format Apple,iheart, spotify, there or make
sure you check us out on all thesocial media Facebook,
(02:26):
instagram, youtube and X.
We are pushing all the formatsright now.
The popularity is gettingbigger.
We're working on it.
If you have a Roku TV, you canfind the Scotchy Bourbon Boys
and we have a couple episodes up, so check those out.
We also on the live YouTubes.
It's been going good, everybodygood to see everybody on
YouTube.
(02:46):
Tonight we have Walker on andWalker is I believe he is CC6484
, si-si, si-si, zc.
So what, what?
Anyways, it's probably Si-ybecause his last name is Cyrus.
(03:07):
So, but, walker, I reallyappreciate you.
It would be cool if you couldinterpret the comments that are
in other languages and let usknow what they're saying.
And then also I do like you,protecting us SySy, there you go
, yeah.
Protecting us.
Sigh sigh there you go, yeah.
Protecting us on there whenpeople make dumb comments.
(03:29):
I mean, don't get too far in it, but you know, I'm used to that
with the amount of people thatI've been watching and we got a
really good start to the crowd.
And then also everybody outthere on Facebook.
Nice to hear you.
We're the Scotchy Bourbon Boys,wwwscotchybourbonboyscom.
For all things Scotchy BourbonBoys, including these awesome
Glen Cairns.
You can pick those up.
Contact me direct on Facebook.
(03:51):
If you do, you can just messageme and I'll send you out a Glen
Cairn.
I've got people, you know.
I have no problem.
I would just like to leteverybody know.
Also, you could get someT-shirts, whatever you want.
If you're following the ScotchyBourbon Boys, contact me or buy
it through the website.
We will ship.
We ship in the continentalUnited States, just so you know.
(04:17):
And then, yes, and then I'mjust watching what's happening
on YouTube and everything.
But tonight's podcast is prettyexciting.
We are going to.
I want everybody to participate.
Matt, Jeff, he's Matt is headeddown.
Neither so is headed toKentucky.
We're going to be headedKentucky on Friday.
He's doing a four roses picktomorrow.
(04:39):
We are going to be podcastinglive on Friday, or I don't know
if it'll be live, but we'regoing to be podcasting live on
friday.
Or I don't know if it'll belive, but we're going to be
podcasting from new rip.
It just when we get to a place.
We will do a facebook live, um,or, yeah, facebook live on the
road, but sometimes thedistillers don't.
We're going to be there withjay and brian and it just
depends on what they want to do.
(05:00):
We let that up, otherwise we'llbe recording the podcast.
No matter what, we're doing apodcast.
Hopefully we're doing a liveand then we'll.
We're going to record theexperience of going to new riff.
Uh, we are picking up ourbarrel on saturday.
Uh, down at uh with I'm meetingeverybody down there and, uh,
everybody who's got stuff coming.
(05:21):
Uh, we are going to be doingthat on Saturday and that's the
William Dalton.
The other barrel, which isLillian Sinclair, that's going
to be ready and that should besometime next week.
So hopefully I can get toWisconsin after and get up there
and do the tasting and see ifWisconsin, chicago, will be on
(05:43):
the thing, so it just depends onwhen I if I get both, I'm
headed to wisconsin thefollowing weekend, so a lot and
lot and lot just planned nowjust everybody know
that tonight is a night, that ofa podcast that we are talking
about.
We're going to be talking aboutsayings and we're going to be
(06:04):
talking about definitions ofthings, that people, you know
what happens, all the different.
We're going to be talking aboutdifferent names for what part
of the world you're from for thesame thing, from for the same
(06:29):
thing.
Uh, we're, we're gonna be so.
If you right now, if you're abeginning whiskey drinker, this
is a fantastic.
So dubai, omar from dubai,that's cool.
Um, it's, it's, uh, it's gonnabe fantastic for you, but it's
gonna be fun for you.
If you're somewhat of a bourbonentrepreneur, this is a fun one
All day long.
I really, really wanted to.
(06:51):
What would you say?
Oh, thanks, randy for the stars.
Very, very, very muchappreciated.
Then, anybody who wants to,that's great.
Anything that is donated tothis I just put it right back in
it all goes to hotels that youstay when you're doing different
(07:14):
things, different bottles thatyou've got to purchase.
It's pretty much not amoney-making endeavor yet, but
it's on its way.
But every little bit helps payfor everything that we got to do
.
So, anyways, I appreciateeverybody watching tonight.
We got Facebook, we got Wow.
We are setting a record onYouTube, that's the most 60
people at once.
(07:35):
But let's just talk.
Let's right now.
Let's talk about the first word, all right, so when you're at a
distillery and somebody saysmash bill, this is so once again
, these are going to bedefinitions.
The definition of the mash billis the percentage of the grains
that you put in and you cook to.
(07:59):
Then, once you cook it and youbasically that that's going to
lead to the fermenting.
So a common mash, you know isfor bourbon is to be bourbon, it
has to be over 50 percent corn,but a lot of them are 72, 78
percent corn.
The mash bill always will equal100 percent.
(08:21):
So there can be 2 percent kashigrain.
I mean there's so manydifferent buckwheat that could
be in there, and then there'salso barley.
So whatever the grains that arein there and the percentage is
considered the mash bill.
So this tells you what kind ofyou know whiskey that you're
(08:42):
going to have.
Now, um, let's get into thedifferent types of whiskeys and
and what they mean.
So if you hear someone say ahigh rye bourbon, that instantly
tells you it's a bourbon, whichmeans that it's going to be 50
percent corn or higher.
But if, once you're throughthat, if it's a high rye bourbon
(09:04):
, that means that where 72% cornis normal, you might have 65%
corn, 5% barley, which wouldthen put you at 30% rye.
So it means that the rye in themash bill as a secondary grain
(09:31):
because in bourbon it has to bea secondary grain is higher than
the normal average mash billwhen you're dealing with.
It's pushed up by the amount ofrye which takes down the amount
of corn.
Barley mainly is in it on amatch bill is because of what it
(09:52):
does to help the yeast, theenzymes that get put in through
the barley so that the yeast canbreak up the sugar chains that
are in the corn and the wheatmore easily.
So rye is put I mean barley isput in there pretty much.
Now sometimes you can up thebarley and then you'd be using
(10:15):
it as a flavoring agent for thespecific mash bill.
Now when someone says a weededbourbon or a weeder, that means
instead of rye, which is thegrain, there's more wheat.
There can be rye in a weededwhiskey.
(10:36):
It's just a weeded bourbon or aweeder.
There can be some rye.
That means that rye, the wheat,is the secondary grain.
So sometimes you can have alittle bit of rye.
Let's just say the wheat is 22%and the rye is 12, which comes
out to 34, 2%, 36, and then youput the 64% corn and there you
(11:03):
have a weeded bourbon.
That means the wheat is thesecond, or a weeder means that
the secondary grain in thatbourbon is wheat.
The main difference betweenwheat and rye.
I mean it's almost visually notmuch of a difference.
So it really comes down to howheartily it grows and what it's
(11:25):
used for.
Like wheat is used to makebread, grains and stuff.
It's a much.
What did you say?
Not as harsh Rye is a moresturdy crop.
It can grow in colder weathercrop.
(11:48):
It can grow in colder weather.
It's grown commonly north, inthe north, north of the.
You know the where they growwheat because it will sustain
weather better.
So that's why you know the rye.
It's a stronger, it's got likea.
The flavor in it is a littlebit more spicy, peppery kind of
thing when you do that.
(12:08):
So that's what you're dealingwith now.
So when you hear a weeder or aweeded bourbon or a high rye,
you're referring to bourbon.
Still, that means the corn ismore than 50% in that mash bill.
Now when it comes to a wheatwhiskey or a rye whiskey, that
means that there's more than 50wheat or rye in those particular
(12:33):
mash bills.
So the corn would become asecondary grain in those
whiskeys.
So when you're drinking ryewhiskey, corn is the secondary
grain, not the main grain, themain grain.
When it's in bourbon, thecorn's the main grain.
So there we go.
That covers all your different.
(12:53):
That covers what a mash bill isand the different types of
bourbons or the different typesof whiskey that you're drinking.
Let's go to.
Let's get into the distillingacts.
This is one that not a lot ofpeople understand on the label
if you haven't really got intogoing to a distilleries and
(13:14):
finding out how things aredistilled and it's sweet and
sour mash, a sweet mash and asour mash.
So sour mash is you take someof the distiller's beer from the
(13:39):
last batch and you put it backinto the next batch.
This helps with fermentationand whatnot.
So you get it to the the.
The fermentation happens.
You basically take some of thatdistillers the ones.
It's all fermented and it'sready to go into the still.
(14:00):
You take that what's going intothe still and you put it back
into the next fermentation.
So what happens with that's?
That's a sour mash.
Now, sweet mash means that youstart from scratch every time.
This happens a lot in potstilling.
Sour mash technically, I mean,the batch never ends in a column
(14:25):
still, so that it's tech.
You're not actually taking,taking stuff, to put it.
It's just mostly a pot stillthing.
But when it comes to a sweetmash, that means when you're
done with that, everything'sdone, and you start your just
your fermentation over fromscratch, without anything from
the prior uh.
You know the prior uh batchthat you made.
(14:49):
So that's the differencebetween sweet and sour mash, all
right, so, um, I'm justchecking, uh, so far, just
everybody's listening, so that'sgood, we're doing good, both
Facebook and yeah.
So now let's get into the proofsand the strengths.
(15:11):
Okay, so cast strength, caststrength or barrel proof means
that the whiskey was not proofeddown.
So as you dump out the barrels,what's in the barrel?
(15:34):
And a cask or a barrel, casksand barrels are the same.
That cask is what is notusually called in europe and
barrels are what they usuallycall it in the United States,
but both of them are cathstrength and barrel proof.
You could say cask proof andbarrel strength.
It's interchangeable, but itmeans the same thing.
(15:55):
That means that they didn't addany more, they filter it out,
they make their batch from 10different barrels and whatever
the proof is is what comes out.
Now there is something calledfoolproof.
Now, if you take that now,foolproof means that you might
have adjusted it, you could havetaken it down, but it's still a
(16:20):
higher proofed whiskey.
So foolproof.
But you know it's funny becausethat that has no specific
definition of what it should be.
I mean, cask and barrelstrengths are like between.
A lot of them are.
Some of them are one.
You know, they could be as highas 140, which is a hazmat.
Anything over 140, they call ita hazmat.
(16:40):
That's because that proof is sohigh and it's hard, you know,
especially with bourbon, to geta hazmat.
Bourbon, um, you just gottaknow that while you're that
hazmat bourbon, uh, has to gointo the barrel, no lower, I
mean higher than 120, 125 proof,so it has to gain 15 proof
(17:04):
points while it's aging tobecome a hazmat.
And it's not an easy thing todo, it's just not, it's not like
you see a lot of 140 proofbarrels.
You can get it, but it's notjust something that's out there.
Hazmat is now An age statement.
So let's just that's.
(17:30):
Let's just go into thedifferent types of whiskey.
So to be bourbon or to bewhiskey because there's white
whiskey, but to be bourbon ithas to go.
It has its special things 51%,it has to be 51%, corn has to be
made in the USA, it has to comeoff the still at 160 or lower
(17:54):
and it has to go into the barrelor cask 125 or lower.
Those four things.
But the fifth thing is is ithas to be put into a brand new
charred oak container barrelbucket.
It doesn't matter.
But to be bourbon, it just hasto go in.
(18:15):
You could dump it right outagain.
That barrel now is used andit's bourbon.
I don't know why anybody wouldwant to do it, but you could do
it.
You could put it in a charredoak bucket, dump it in there
brand new, walk it across, putit in the bottle and then the
charred oak bucket could neverbe made to use bourbon again
(18:37):
because it's used.
So that's the kind of stuffthat you got with that.
Now, straight bourbon Kentucky.
Straight bourbon, indiana.
Straight bourbon Wisconsin,straight bourbon.
To be straight bourbon, it hasto be at least 24 months, two
years aged for that period oftime.
So when you see straightbourbon you know it's been aged
(19:01):
at least two years.
Now bottled in bond takes itone step further and it
basically makes it aged fouryears.
The bourbon has to be aged fouryears or more.
So you can have a seven-yearbottled in in bond and you might
(19:24):
not know it, but I will explainhow the years work.
And it has to be one distillery, one uh grain season, so all
the grains have to be from the,the current season, the.
It has to be at the samedistillery and then it has to
then age for four years in abonded warehouse by the United
(19:46):
States and then or more, fouryears or more, and it then gets
bottled at a hundred proof.
So when you see bottled in bondyou know what you're getting.
When you see straight bourbonwhiskey, you know it's been aged
at least two years but youdon't know what you're getting
after that.
It could come from a lot ofdifferent things.
(20:07):
That can happen to Kentuckystraight or Indiana straight.
Now when you put it intoWisconsin, indiana, it's just
telling you where it is.
Bourbon has to be made in theUnited States, so it can be any
of the states where thedistillery is.
So those are the kind of things.
Now the age statement if you seean age statement on a whiskey
(20:35):
bourbons can be, you can havemultiple different ages in the
bourbon.
So let's just say right now,jim Beam came out with Jim Beam
Black 7.
So the youngest whiskey in thatbottle is 7 years old.
You could have 14-year-oldwhiskey.
(20:55):
You could have the majority ofit 14 years with a little bit of
7.
Or you could have 12, 14, and 7.
So it's then Jim Beam 7.
It can't be Jim Beam 12 or 14,because it's got to be called.
That's what an age statement is.
It tells you what the youngestwhiskey is in the bottle.
Now, if they're using olderwhiskeys, I honestly think that
(21:17):
they probably tell you.
I know that Evan Williams doestheir master select and they put
23-year-old Evan Williams inthere, but they don't even put
an age statement on it.
A lot of distilleries there fora while Knob Creek had it off.
It has it back on.
I believe it's Knob Creek, nineyears, their age statement on
(21:39):
that.
So all they do is, let's justsay, for a while they don't have
enough, so they have to usesome younger whiskey.
So they basically take the agestatement off.
They're just trying to make thewhiskey taste good still.
But sometimes, you know, supplyand demand makes it so that you
got to use a little bit youngerwhiskey and then you do the
blending so that you can matchthe taste.
(22:02):
So that's what an age statementis.
And we did bottled and bombingstraight.
Now let's just cover everybodycovers angel share.
The angel share is twofold andinitially what it's described as
is what?
When you fill a bottle 53bottle when you fill a barrel or
a casket 53 gallons what you'regoing to have is like 5 to 10
(22:24):
gallons absorbed into the woodautomatically.
Then, once that wood becomessaturated, then the whiskey
starts going more and more inand out.
So there's a decent amount ofwhiskey, especially if you're
going to bottle during thesummertime, that's when the
whiskey's in the wood.
If you bottle during thewintertime, a lot of the
(22:45):
whiskey's out of the wood.
So there's lots of different.
Some people like some of thewhiskey in the wood, because the
whiskey that's in the woodmight have a more bitter taste
and so you're always tastingthis barrel and it's at
different times of the year andit's going to taste differently
because when all the whiskey isout of the wood, so all the
(23:07):
whiskey that was in the wood nowis in the barrel, making the
barrel taste a little bit moreoaky, woody, you know more
tannins or whatever.
And then when the summer comesaround and absorbs it back in, a
lot of that whiskey has beenabsorbed out and back in the
wood.
So there's a lot of thatwhiskey's been absorbed out and
back in the woods.
So there's a lot of differentthings.
But the angel share is you put53 gallons in and what you get
(23:31):
out.
You could get 35, you could get25, depending on how long it's
there, or you could get 15, youcould get 40, it just depends.
Barrels absorb and then it alsoabsorbs through the wood.
The moisture just absorbsthrough the wood and out into
the atmosphere.
And that's what angel share iscalled of what evaporates out of
(23:53):
the barrel.
So you, that is the angel shareof what you put in, what you
get out.
What you don't get out is theangel share.
But it's also they got to testthe barrels.
So I contend a lot of timesthat the angels share is uh, if
it's high, it's more peopletesting the barrels.
Uh, it's not all.
(24:14):
Um, you know, it's all not theangels, it's the people dressed
up as angels, all All right.
So I'm just doing.
Let's see Walker Shout out toRoss Cornelison and Bernie
Lubbers, who are huge Bottledand Bond associates.
Yep, let's see Wrong.
(24:35):
Huh, ricky, we have ouropinions, but it's about the
whiskey here.
Wrong podcast.
Okay, anyways, I didn't see thatone all right, yeah, it is
about the whiskey here rightbelieve it or not, there are
also bacteria and fungi thatgrow outside buildings due to
angel share.
Yeah, the, the as it's goingout, yes, uh, that's what the,
(25:00):
the blackness on the on thewitch are All right.
So we're going to get out ofthe distilling, we're going to
get into some of the more.
Let's just talk aboutcontroversial stuff, all right.
So everybody knows what abottle kill is.
A bottle kill is when youfinish your bottle it's like
once it's done, it's killedHappens a lot at a bar.
(25:23):
Sometimes you'll hear people dospecific kind of things for
good bottles and once they'redone, but it's called a bottle
kill.
So if someone said I reallykilled that bottle, that just
means they didn't kill it orwhatever.
They finished it off.
Um, juice, uh, this is one thatuh, alan bishop doesn't contend
(25:45):
that he doesn't like it.
When you call it juice, it'snot juice.
100% would be consideredalcohol, distillate.
You know there's a lot ofthings, but when you call it
juice but juice is a cool thingto call it the juice in the
bottle is awesome, that juice issome.
That dude produces some reallygood juice, but at the same time
(26:09):
it's just uh, you know a clicheor whatever.
But when you, when you'recalling it juice, it's obvious
it's referring to the whiskeythat's in the bottle, in the
glass, or what you're drinking.
Uh, so, right there.
So so for people there's alsoDusties.
Dusties are basically oldbottles.
(26:31):
It's self-explanatory.
It's bottles that have beenaround for a while, that haven't
been opened and sit on theshelf.
It's called a Dusty.
That's what it is.
So if you hear somebody saying,do you want to drink some
Dusties One, you got to makesure they know what they're
doing, because you just don'twant to drink any old Dusty's
because something from 1973could have a plastic cap and
(26:53):
it's totally trashed the whiskey.
A lot of times the Dusty's needto be decantered.
A decanter is a glass,beautiful crystal glass
container that you can dump onebottle of whiskey in.
I love decanters, so especiallyfor this, when you get it dusty
(27:17):
, you decant it and then, ifeverything's good, you can put
it right back into the bottle.
You decant it, look at it, seethe color, whatever.
Or you can leave it in yourdecanter.
But I like to then put it rightback into the bottle.
You decant it, look at it, seethe color, whatever.
Or you can leave it in yourdecanter, but I like to then put
it right back into the bottle.
That's Dusty's Now, okay.
So then we got a barrel pick.
What's a barrel pick?
A barrel pick's easy when youwant to.
(27:46):
In your group love whiskey.
You can go down to a distilleryand go into their warehouse and
they have certain barrels thatare available for purchase.
You pick one, you leave andfour or five months later it'll
be bottled for you and you getto keep the barrels.
In a lot of different cases youcan keep the barrel but then
you get however many bottlesthat were in that barrel.
But then you get however manybottles that were in that barrel
(28:06):
.
A lot of them are barrelstrength.
Some of them will be proof tothe proof that they serve the
whiskey what they sell thewhiskey at.
There's a lot of differentthings, but the barrel pick is
the process of going down thereand picking out which barrels
you want to have bottled for you.
So that's a barrel pick.
Then there's a hoogshead.
A hoogshead hog shed hoogsheadI think that's what it is is a
(28:34):
54 gallon barrel that wasreconstructed from bourbon
barrels and what they do is theytake those barrels and they add
a couple more staves to make ita bigger barrel.
So I did not know that, but Ido know that.
Now let's see.
So we're still going.
Brown water it's not one of myfavorite what would you say my
(29:01):
favorite referrals, becausebrown water refers to whiskey.
That's some good brown water,that's some good juice.
But brown water also can beused as another slang and so
sometime it's uh, that's what itis.
So thank you, uh for thehogshead.
Uh, walker, it's spelled H O OG S H E A D, but you know I I
(29:22):
could.
That's why I didn't know forsure, but it's good to know.
So, like I said, brown waterjust refers to whiskey.
That's an easy one.
Now, how it's served Neat.
If you hear anybody ever say Iwant my whiskey or my bourbon or
my scotch, neat.
The cool part about that isthinking about that.
(29:44):
You want to say that it's no,it's just right out of the glass
.
There's no water, there's nosplash of water, there's no ice.
You're just drinking it the wayit was in the bottle.
That's what is referred to asneat.
Now we got these really coolglasses right here.
These are tasting glasses.
They're called glen kirns,glencairn.
(30:05):
It's called a Glencairn.
It's from the glass company.
It's a glass company over inEngland and they make these
crystal Glencairns and there's alot of knockoffs, but they're
just designed perfect, uh fornosing and drinking whiskey.
(30:27):
That's what a glen karen is thenthere's um, I would like my
whiskey with a puck.
So a puck is kind of cool.
A puck is referred to is somesort of ceramic or stone that's
been in the freezer.
So what this does is chillsyour whiskey without adding any
(30:50):
water.
So that's what.
If someone says I'd like mywhiskey with a puck, they're
just looking for it to bechilled On the rocks.
On the rocks means that it'sover ice.
You're going to put it there.
Now there's a big ice andthere's a big rock.
That's one large cube.
But if you're asking for it onthe rocks, you're asking for
(31:13):
some crushed ice in there andyou're going to put it and then
fill the glass up and drink itthat way.
A museum have you heard hearsomebody refer to?
We need to do that withHeaven's Door.
(31:33):
Yeah, I tried, matt.
I did try and get down toHeaven's Door this Sunday, but
it's not happening.
It switched over to WhiskeyThief.
That should be a lot of funwith Walter down at Whiskey
Thief.
But if you hear somebody saymuseum, what they mean by museum
is that this person buyswhiskey but doesn't drink it.
(31:57):
So when you walk in they haveall these awesome bottles and
they're unopened.
That's what a person with amuseum is that guy?
He doesn't like whiskey, hejust likes to have a museum, and
that's what that refers to.
Now, I got this right here.
Let's see.
(32:19):
I got to see what this one is.
It's called Clocking a Barreland could you be return a
whiskey and bourbon?
Your come on.
I had it right here?
I don't.
(32:39):
Could you be Rick RiderClocking a Barrel?
Kentucky, you're creeping infor roses.
Uh, I had it here.
How to clock a bourbon barreldown center.
Okay, this is clock.
Oh, so now I remember.
(33:00):
Okay, so clocking a barrel isgetting it in the rickhouse.
So if you hear someone he wasclocking, he bait your base or
that was clocked wrong, that youwant to get the barrel in the
rickhouse with the bunghole upnow, we'll go right now.
The bunghole bunghole up now,we'll go right now.
(33:24):
The bunghole is the hole in thebarrel.
It's called a bunghole.
The plug that you put in thebunghole to, which is also oak,
is considered a bung.
This is this is where beavisand butthead got it from.
It's been a bunghole forever.
Um, beavis and butt buttheadwere were in 80s, uh, cartoon
but, it makes sense.
(33:44):
This joke about a bunghole and abung has been around forever
also, so know that the hole in abarrel is called a bunghole and
the cork, or the the.
The oak cork is also called abung.
So when you clock a barrel,that means when you're rolling
(34:06):
it in the rickhouse.
When it rolls into therickhouse, it rolls into the
position with the bunghole up.
There's a key to that One.
It's not going to leak, it'sgoing to be in there four or
five, ten years.
If it's going to be facing down,there's a chance for it to leak
(34:28):
.
Two, it also makes it so thatit's obtainable's a skill that
People who work in rickhouses,as they roll the barrel, in
Whatever position they are inthe rickhouse, they know the
(34:51):
angle to roll that barrel Rightinto Place with the bung hole up
.
So that's what clocking barrelis.
Thieving a barrel that meansyou're taking whiskey from the
barrel.
It's straight up.
So that's what clocking barrelis.
Thieving a barrel that meansyou're taking whiskey from the
barrel.
It's straight up.
Now it's funny because samplingbarrels have been a part of it.
(35:11):
Sampling barrels the angelshare is not taxable to the
federal government.
So neither are taking samples,they're not selling it.
You're allowed to do it in themaking process.
So what they say is when youtake it out for sampling and you
use a copper linch, but hereit's called a whiskey thief
(35:36):
because that's what you use totake the samples out that you
don't have to pay taxes to thefederal government on.
That's why they call it awhiskey thief.
That's why, they're thieves.
When you hear me talk aboutthieving a barrel and we're
whiskey thieving 101, people arelike you're not stealing it?
Well, you're not stealing itfrom a standpoint of illegally
(36:00):
taking it and not paying for itand you're heisting it out of
the distillery.
You're thieving it because thebarrel has 50 gallons and now it
has shy of 50 gallons.
When you're done so, you'vejust committed theft against the
barrel.
That's whiskey thieving andthief.
(36:23):
So there you go, yeah, and I'mgoing to tell you whiskey
thieving is probably one of myfavorite things to do on the
planet.
I can even show you what awhiskey thief looks like.
I think is that up there onthere.
I don't, I can get it out there.
Yeah, here we go.
I have one, let me right herethat we use.
(36:46):
It's a good if you're watchingon YouTube you can see it but it
is a copper tube.
It's beautiful.
I'll hold it up right here foreverybody to see.
It's got a handle here, a holeright there, and then, as you
(37:07):
got it, there's a hole rightthere and for you all there,
yeah, right there.
So it works like a giant straw.
You dump it into the barrel andonce you dump it into that
barrel, uh, it will fill to thelength, the height of what the,
(37:29):
the level in the barrel is.
So if it's the, if you stick itin there and it hits the bottom
and there's 12 inches ofwhiskey in there, it'll fill 12
inches into the thief.
You pull it out and you canfill your glasses with it.
This is one of, like I said,one of my favorite tools.
(37:51):
I've tasted some of thegreatest whiskey in the country
out of that thief and I lookforward to that way way more.
I'm going to be talking abouttaters, randy, that is for sure.
Let's see, we did bunkers, okay, and then we did hogshead,
(38:15):
brown clock.
We're done with thieving, allright.
So in distilling these areother terms you're going to hear
this is two different.
One is Scotch and Irish whiskeyand then the other is American
whiskey.
So when you're distilling youhave three distinct periods.
(38:36):
Once you start, the distillstarts to heat up and the first
liquid that comes off the stillis called the heads, as that
goes.
You're testing it.
It has a lot of the chemicalsthat can make you sick that come
off of distilling alcohol, Nail, polish, acetyl acid, acetal
(38:57):
acetyl acid.
There's, there's a bunch ofpoisonous liquids that come off
that you gotta dump out from thestart.
Once the the, that'll come outon a lower um.
That'll come out at a lowerlevel alcohol content.
(39:20):
As the alcohol content goes upand you're distilling and you
get close to 150, 140, whatever,then you're at the level of the
hearts.
The hearts are the heart of therun.
That's the same, for we'll talkabout what it is in Europe
after, but the hearts is thewhiskey that you really is going
(39:44):
to taste good.
It removes a lot of thosechemicals that are in there that
aren't good for you, and thisis the main part of the run.
Once that run starts to go, atthe end of the run, it's called
the tails.
Now the tails aren't poisonousbut as the as the liquid runs
(40:06):
out of the pot still and it'sgetting lower, it's getting
hotter, it'll, it'll distillhotter Cause there's just in
some cases, if you don't watchit you can scorch it, but the
tails are bitter.
So a lot of people take thetails and then in the next run
when they're distilling, theydump them in there so that you
(40:30):
get what is in the tails that'snot bitter out in the next run.
So you've got the heads, thehearts and the tails.
Now in Europe the heads arecalled the four shots, the
hearts are called the heart ofthe run and the tails are called
the feints.
(40:50):
So that's just another.
So if you hear four shots andfeints, you know that's heads
and tails, the heart of the runor the hearts.
Same thing in both places.
So we got that.
Now if you hear someone saysthey're cutting the heads, that
means they're starting the runand as soon as it's going into
(41:18):
the hearts, that's where theycut off the heads that they're
going to dump out.
A lot of the heads are used.
Like I said, a lot of the headsare used in a lot of different
alcohol making.
You know those actually arechemicals that are used in
society for different things,but when we're doing this that
(41:41):
will just be dumped off, allright.
So we got through that one.
So now we are on to let's seewhat is that.
Okay, so some of the stuff wewent through the hazmat what a
hazmat is a unicorn.
If you hear someone says that'sa unicorn, that is a rare
(42:03):
bottle that everybody searchesfor, that they're trying to get.
So if you've got a unicorn,that's something that everybody
else is searching and you wereable to get it.
That's what a unicorn is.
There's a sherry bomb.
A sherry bomb usually meansit's uh, it's been finished in
like a wine cask and the wine iscoming through more than in my
(42:30):
opinion, the wine comes throughmore than the whiskey.
So they call they'll call it asherry bomb.
Then there's a monster.
I mean, come on, I understandthat a peat monster, can you
know?
a peat monster.
It's self-explanatory.
There's a whole heck of a lotof heat in this, making it taste
(42:53):
very, very smoky.
So peat monsters are usually anaffectionate name for the.
You know it's an affectionatename for a whiskey because
people that love peat, that'stheir peat monsters, right.
(43:14):
So then you also will have somea couple of abbreviations like
bin.
I mean bin is buy it now.
So if someone says you knowyou're sitting there and they
write bin and you're askingabout a whiskey, you know what
to do Right now.
There's what they call a bunker.
(43:35):
Now, a bunker is where you keepyour whiskey that you don't
display is where you keep yourwhiskey that you don't display.
So a lot of people have whatthey call bunkers, another place
where you keep whiskeys thatyou drink or you don't want
other people to see or know youhave.
That's what they call a bunker.
Then you've got they call it abutt barrel.
(43:59):
A butt barrel is a used barrelthat's used in finishing.
So they'll just say I'm gettingsome butt barrels, meaning that
it could be a cognac barrel.
Whatever they're butt barrels,we already know what a cask is
it's a barrel.
So if anybody is on socialmedia, there's what they call a
crotch shot.
If anybody is on social media,there's what they call a crotch
(44:20):
shot.
Now, if you, it's quiteself-explanatory.
But the crotch shot on groupsis you just got a really good
bottle.
Or a lot of times people fakeit Like they have the bottle but
they go and sit in you.
You basically go and sit inyour car as if you bought the
(44:40):
bottle and a lot of people justdo it.
You put it down in your lap andyou take a picture of it.
But, in a lot of cases you'vegot the bottle, you're supposed
to show your watch, and ifyou're holding your bottle, you
flip your watch onto yourunderside of your wrist so you
can see what time it is, andit's a cool watch.
And then you're supposed tohold it in, and it's a cool
(45:01):
watch, and then you're supposedto hold it in front of this.
You know, have the steeringwheel of the car you're driving,
so it's a three-way awesome car, awesome bourbon, awesome watch
, awesome what you know,whatever.
So that's what that is.
So if you ever hear somebodytalking about that, that's what
that is.
So if you ever hear somebodytalking about that, that's what
they're talking about.
(45:22):
Right, isn't a sherry butt?
It's the size of a barrel.
I was, um, it's, but they yes,there are sherry butt barrels,
but there's other barrels.
It transferred to other barrelsfor finishing.
(45:42):
That's what it really came downto.
That's why they call it.
It's not just the size of it.
Yes, sherry barrels are a lotof times bigger, but if you just
call it a butt barrel, thatmeans you're talking about
finishing.
If you call it a sherry butt,that means it's a lot bigger.
I think that's like a 60-gallonbarrel, because they do it like
(46:02):
that.
So, yeah, okay, and you do thecrotch shot, as Randy says.
You have the receipt there toprove that you just bought it.
I mean, I've seen them, I'veseen this.
It's like every single time Isee one of them there's some
sort of controversy attached toit.
Right, see one of them, there'ssome sort of controversy, uh,
(46:25):
attached to it.
Right now, a honey barrel is abarrel that everybody knows
about.
Like you taste it at adistillery and it's really good
and everybody gets into it.
Uh, the spirit of french lick.
There's a honey barrel downthere.
Uh, ct knows about it and Imean it's probably been drilled
a hundred times.
It's crazy.
Speaker 2 (46:42):
But that's what a honey barrel is.
It's one of the better.
It doesn't have anything to dowith honey.
Speaker 3 (46:47):
It just means it's a really good barrel.
Now, we were talking about thison the last podcast and it was
considered an infinity bottle.
What's an infinity bottle?
Right?
Well, think about it.
Infinity means it goes onforever.
But so a lot of the people andthe reason why this goes on
(47:10):
they'll take their decanter andit's empty and at the end of
each bottle, everyone has itslast shot.
You pour it into the bottle Now, you fill it with all the
different and you can taste italong the way of all the
different whiskeys that you putin.
Then, when it's full, you justdrink off of it like it's
(47:35):
whatever, but then you keepadding as you finish other
bottles.
So the bottle goes on for aninfinite amount of time.
It's always being added to andit's always being subtracted
from it.
So that was 53 to 56.
All right, so there we go asfar as infinity barrel.
(47:57):
Now we've got some more termshere and I'm pretty sure we're
getting there.
Um, one of my.
So if someone says in the wild,uh, when that refers to in the
wild refers to you got it offthe shelf at a liquor store, uh,
(48:17):
and it's not a zoo, uh, a lotin, or a museum.
I mean some liquor stores justhave stuff and it's a museum
you're not really finding.
It's like secondary on theirshelf okay.
So to find it in the wild itmeans you found it and you paid
msrp or close to it.
So that's finding it out there.
(48:38):
Most of the time if it's in thezoo or it's a museum, it's
because they priced it so highit doesn't sell.
So a lot of times you see thesereally good bottles and you're
all upset that oh my God, itjust costs too much.
That's just ridiculous.
The reason why it costs toomuch and it's ridiculous it's
(48:58):
not selling.
That's why you got to see it.
So if someone has it marked at$1,200, you go back the next
year and it's still $1,200.
Close to the distillery Allright.
So the next one is NCF andthat's non-chill filtered.
(49:21):
If it's an NCF, that meansnormally when they filter out
the whiskey they filter it andthey chill it so that they can
get some of the fatty acids thatmake whiskey cold.
When it's cold outside they canfilter that out.
A lot of people like that.
(49:43):
So when it's non-chill filtered, it means they just ran it
through a screen to get thestuff out, they didn't eliminate
.
So, like a Booker, is non-chillfiltered and when that gets
cold it's going to turn cloudy.
It'll not be cloudy when it'swarm, but if you have it in like
10 degree temperatures you'llnotice that the bottle will get
(50:07):
cloudy.
So that's all what non-chillfilter is.
Um, let's see poor man's pappy.
My favorite one is it's whenyou take Pappy Van Winkle is
distilled by Buffalo Trace andone of the things that a poor
(50:28):
man's Pappy is is that Weller.
Special.
Reserve and Weller 107 andWeller 12 year is a weeded wheat
bourbon with the same mash billas Pappy.
Pappy just selects the betterbarrels to age forward that and
(50:52):
then and a certain amount ofthem, and they, the Pappy Van
Winkle family, picks thesebarrels as they go and produces
their um old old rip Van Winkleat 10 year.
They old Rip Van Winkle at10-year, they do a Van Winkle at
12-year, they do Happy VanWinkle Family Reserve 15, 20,
and 23 years.
So those are the differentlines.
(51:15):
Now, if some people they'lltake Weller and they'll put it
in their own barrels and thenthey'll bottle it as poor man's
pappy.
So they'll age it a little bitfurther than what it is.
And so you know it's what I don.
(51:39):
People know what a rick house is, but a rick house is a
warehouse with a rick systeminstalled.
The rick system is set up sothat if there's an earthquake, a
mild earthquake, and there'smovement throughout, you
basically have a plumb linehanging from the ceiling.
(52:03):
You can tell if the actualstructure so the structure of a
rickhouse is the outside isseparate from the racking system
inside.
So the outside can be destroyedand the racking system stays
intact.
It's designed so that theimpact with the building or
(52:26):
anything with the buildingdoesn't affect the actual
rickhouse.
Now you can monitor it becauseit's a long-term project.
They have that plumb linecoming down hanging there to
make sure it doesn't get out ofbalance.
There's adjustments you canmake, so if it starts to sway a
little bit to the right, theycan make the racking system go a
(52:49):
little bit more to the left andstay in balance the whole time.
That's what a rickhouse is.
Is the ABV or chill filter?
Doesn't matter, but I think Imight be wrong.
Well, chill filter, I think 46is the ABV or chill filter.
(53:10):
This is a higher proof.
Yeah, because you don't havethose.
When you start to drop theproof down, you could be right
there.
Let's see the next one secondary.
If someone says secondary, thatjust means they bought it and
(53:32):
now they're selling it andthey're not selling it for the
primary price that they boughtit for they might have added in
extra price for waiting in line,knowing where to wait in line.
I mean, a lot of people don'tlike to wait in line and they
got a lot of money so they paysecondary to get their whiskey
from somebody who waits in linefor them.
(53:53):
I mean, it's just that simple.
That's what it is A shelf turd.
It's self-explanatory.
But a shelf turd doesn't alwayshave to be bad.
Um, it's referred to by peoplewho just it's, it's something on
the shelf that's always thereuh you know, jim beam's always
there.
Jim beam, they're not there,it's not.
(54:14):
You know, wild turkey 101.
Those are.
They're all long and somepeople like to consider them
shelf turds because they'reabove what's.
You know that's above thembecause any bourbon they can get
it can't be good.
That's why it sits on the shelf.
But in the case of those otherbourbons I just mentioned, the
(54:38):
bourbon doesn't sit on the shelf, they replenish it.
So it's always there.
All right, taters.
Oh, jamie, let's see Heads upBe used for hand sanitizer Heads
can be used for hand sanitizer.
Yes, you are right there we'reon taters Now.
(55:00):
Taters are people who the, the,the taters, the biggest tater
purchase, one of the biggesttater purchases blantons.
Um, there's certain bourbonsthat they don't either.
They don't a tater is someonethey could drink, but they want
(55:21):
it because everybody else has itand they try and get it and
then they want to sell it formore.
So when people refer to thosetaters it's irritating because
they might obtain six bottles ofBlanton's Keep One and sell the
other five to make a profit.
But they're only doing itbecause they're taking advantage
of people who don't really knowbourbon, that are just in, that
(55:46):
are there for the hype and justlike anything else.
There's an awful lot of peoplewho drink bourbon and are in it
for the hype, right, and theydon't know exactly what they're
doing.
That's why I like to do thispodcast, because I'm in it to
help anybody out who doesn'tknow a lot, so that they
(56:06):
understand what they're hearing.
It took me a long time tofigure out what an actual tater
is.
I mean, I swear to God,sometimes everybody acts like a
tater, but it's these guys thatare always searching.
They want to find the stuff andtake advantage of the market
place um, what's hot and thenmake a profit off of it while
(56:28):
they get some for themselves.
So this one is going to betough because it was the coolest
one and I couldn't find itagain.
I don't know why I couldn'tfind it again, but there's some
terms on here.
So these are terms of differenttypes of whiskey drinkers and I
(56:58):
had them all.
Okay, so they're whiskey snob.
It's obvious.
I've done podcasts on thewhiskey snob.
It's somebody who thinks theyknow more than everybody and
what they like somehow makesthem important and that if
someone else doesn't like it,it's somehow they have something
(57:20):
wrong with them and theiropinion is the only opinion that
matters to.
In their overly aggressiveopinion, it only matters.
Everybody should pay attentionto it that their opinion is the
only one and everybody shouldlisten to them.
(57:42):
That is a whiskey snob.
I know a lot of people SteveCoons, not a whiskey snob.
Michael Veach, I would also sayFred Minnick.
These are whiskey critics.
They all know what they'redoing when it comes to whiskey.
(58:02):
They understand the process andeverything.
But I'm telling you, if yourpalate doesn't match theirs,
that doesn't mean you're wrong.
It's just that simple.
I swear to God.
It's just like there are peopleon the planet that love lobster
dipped in butter and there'sother people that won't even
(58:24):
touch lobster.
Lobster to me is delicious,other people it's not.
It's the same with whiskey.
There are whiskeys that aregood for everybody, that a lot
of people really like and yes,that's part of it.
But people who understand thatyour taste buds the only when
(58:50):
you're drinking whiskey, theonly thing that it tastes like.
It matters is to you what ittastes like.
But just because someone elsedoesn't like what you like
doesn't mean they're wrong.
When you start to tell themthey're wrong because somehow
you know more about it, that iswhat a whiskey snob is.
A whiskey snob also thinks thateven a beginner doesn't have a
(59:15):
right to have an opinion on whatwhiskey tastes like, and so
that's what a whiskey snob is.
Now I wish I could.
Let's just see if I could findthis, because I really want to
give it one shot.
I'm going to call.
Let's see if I can find itbased off of this right here
(59:38):
Anti-snob, snob, uh-uh.
That wasn't right.
Okay, anti-whiskey.
Snob, snob.
(01:00:01):
Let's see if I can find it.
Speaker 2 (01:00:12):
Yeah, I think I just did that's good, there we go,
yep the anti-snob he's one thatusually loves crap like.
Speaker 3 (01:00:22):
I don't think old crows crap a bottom shelves in
ancient age.
They're insistently repeatingthat age doesn't matter.
The anti-snob loves ice andalso wildly proclaims that
people are entitled to their ownopinions.
They are easily infuriated bypeople whose opinions are that
(01:00:42):
ice, old crow and ancient ageare awful.
They call people snobs forhaving negative opinions, while
completely unaware of the ironyof their own demand that people
never imply demands.
When they meet a garden varietysnob, both drinkers are pulled
together and cancel each otherout in an explosive flash of
(01:01:04):
light, having been transformedinto pure energy.
So, it's basically the whiskeysnob.
The anti-whiskey snob is on theother end.
They have an opinion.
They think that bottom shelfersare the way to go.
Now, everybody should havetheir own opinion.
I'm not a whiskey snob and I dothink that if you want to drink
(01:01:26):
ancient age or old crow, andthat's what you have financially
to do, it's decent whiskey.
So I think that's what it is.
They're just saying that.
They loudly proclaim thingsabout snobs and whatever.
So that's what that is.
The status drinker, which is theloyalist, claims they love
(01:01:48):
whiskey.
No, that's the loyalist.
The status drinker has anenormous whiskey dungeon,
sometimes next to their whatever.
Nobody is really sure how muchcost or whether the owner is
capable of drinking it all inone lifetime.
They love to tell long-windedstories about certain bottles
and brag about obscenely pricedones, but will never drink or
(01:02:11):
sell them.
So that's what a status drinkeris.
He's not.
He's not in it for the money,he won't but, but he won't drink
it and he's not going to sellit.
So the people who are going tomake some money off of his
collection are his kids, becausethey will sell it.
You know Brad Bonds.
He goes around and helps peoplemake money off of this type of
stuff all the time, and there'sa lot out there, believe it or
(01:02:34):
not, folks.
So Brad Bonds of Revival, youknow, bottle shop down in, uh,
oh, my God, covington, kentucky,where I'm going to be on Friday
night.
Uh, brad, uh, basically lovesthe status drinker because that,
(01:02:59):
you know, once he's gone, uh,his his status quo of his family
, they like to let that go afterthat.
Now the loyalist is the loyalistclaims they love whiskey but
only drink one brand, likeJameson.
In fact you're pretty sure theyhaven't tried anything else
ever.
When presented with a brandoutside of their experience,
(01:03:21):
they don't know what to do orsay.
So a loyalist is someone who'sloyal to the uh, their, they
love whiskey but they drink oneand they consistently drink it.
And if they get something elseit's just basically, uh, my dad
would be a loyalist with jackdaniels.
He liked just basic jackdaniels.
He I've I've, you know, sincethis happened and whatever, I've
(01:03:42):
had him taste other ones and hejust likes.
That's a loyalist.
Right there.
Now this one, the Mel Gibson,often buys rare whiskeys while
it's widely available andimmediately tries to sell it on
the bourbon exchange for a 300markup.
They are bizarre, bizarrelyself-righteous and ironically
(01:04:03):
out of touch with what thingsthey love.
Frequently they tell you things.
Things are blasphemous, usuallyhate, oh, never mind, but only
vocalizes when he's drunk.
It's just oh my god, that is abizarre category right there.
But this, this one, this iscoming from different types how
(01:04:25):
to drink, from how to drinkwhiskey, different types of
whiskey drinkers.
Now, the cigar guy and gal I Ithought this was this always
disagrees with your commentsabout the flavor or aroma of a
particular whiskey, because theycan't really smell.
They also make wild accusationslike um, something ashiton of a
(01:04:48):
lynch smells peaty, the Ardbegis terrible.
Or whiskey is great with thiscigar will make your house smell
like a formaldehyde cat urine.
Okay, so yeah, that's the cigarguy and girl.
They basically come over andtell you something that they're
(01:05:10):
not smelling good because theysmoke a lot of cigars.
But that one's weird.
The Diet Coke guy and gal hangsout at dive bars and only own
shot glasses.
So he might still be inwhatever, but they want chasers
and sometimes the chasers dietCoke and it's good.
I like that one.
(01:05:32):
The Googler.
The Googler basically Googleseverything, loves Jim Murray and
top 10 lists, so he's basicallyalways checking everything.
Pappy Van Winkle, heunderstands it, but he has no
idea that Buffalo Trace makes itor any other brand by it.
(01:05:53):
So it's somebody who's alwayssearching and then talking based
off what they learn on Google.
It's kind of ironic that Isearch this on Google to come up
with this list and it's a top10 list.
But the grammar horror this isone that basically points out
(01:06:15):
the difference between whiskeywith a Y and whiskey with an EY,
or, when you're doing posts, isgoing to basically think
they're better than you and theyknow more about whiskey because
their grammar's better and theypoint it out.
It's my favorite the grammarwhore.
I learned this and I will bereferring to you all out there
(01:06:38):
in my comments on YouTube andwhatnot that the grammar whore
is pretty funny, horror ispretty funny Um from the Diet
Coke.
I hold my gold spot from theDiet Coke people.
All right, there you go.
Now, um, there's the contrarian.
It's a hipster of whiskey.
Of whiskey, um, it hateswhenever you like.
(01:07:02):
They think the old stuff wasbetter and the old drink and
they only drink cheap stuff butclaim to have loads of high-end
whiskey experience.
Sometimes seen wearing bow ties.
The contrarian awful, smellsbad and listens to annoying
music while drinking.
That's funny.
(01:07:25):
Now the troll that's basicallysomebody who basically tells you
that I get trolled all the time, that my website sucks.
I mean, it's just straight up.
I was on an NFL football sitethe trash talk for the NFC North
(01:07:45):
, and I'm a Packer fan and Bearfans are on there and we're all
doing whatever and out ofnowhere, one of the guys is like
your podcast sucks.
I'm just like, wow, justbecause I'm a Packer fan, my
podcast sucks.
You know is funny.
I was amused.
I'm like I would expect thatout of a Bear fan.
(01:08:06):
That's what I expect.
So that's people who troll you.
Canadian, yes, I'm talking toyou.
Just basically comment withsome snarky bullshit.
I mean, that's how he puts it.
Now there's a bloggerknow-it-all or a podcast
(01:08:27):
know-it-all.
Most podcasters are bloggers.
I don't think that I've notcome across many that just think
.
I mean, when you're dealing withand talking to Fred Minnick, he
understands that it's just youdrink what you like.
And same thing when you'retalking with Fred or Freddie Ngo
, you drink it your way.
(01:08:48):
If you like ice in it, forGod's sake, you know, put ice in
it.
And if you like Jim Beam, don'tlet anybody tell you it's bad
whiskey.
I mean, for God's sakes, it'sthe eighth largest selling
whiskey in the world.
I mean, if it's bad, thenwhoever's telling you it doesn't
(01:09:08):
know.
They're the ones who don't knowwhiskey, because they're
telling you something that theyshouldn't be, because it's your
opinion and their opinion, theiris theirs.
And if they're telling you thattheirs is better and you
shouldn't be drinking somethinglike Jim Beam, or you shouldn't
be drinking Jack Daniels becauseit's not high end enough or
(01:09:28):
whatever, you could tell them togo jump in the lake.
They're the ones that are theproblem.
But that gets me to that.
Does anybody have any otherquestions?
There's Wayne.
My children are going to have aproblem.
I will have a lot of openbottles that won't be able to
sell for much.
They should enjoy my collectionand remember Pops?
(01:09:51):
Well, that's Wayne.
I mean, honestly, the one thingthat I got lucky.
I had a son that did like totake a lot of stuff from us, but
he didn't like whiskey, so heleft my whiskey collection alone
.
I have a lot of whiskey too, asyou can see behind me, below me
, to the sides of me, andbecause I'm a whiskey podcaster,
(01:10:15):
90% is open so it's not goingto be for sale or whatever.
I do have a bunker that I put alittle bit up.
Uh, if, because I can't keepdrinking.
But for the most part myfavorite is when, uh, somebody
wants me to try their 275 225bottle.
I have to try it, I gotta openit.
(01:10:37):
I'd love to put it up becauseit's rare, whatever.
But um, amber runs and hearingall of the hate, amber run, I
got a bottle of amberana afterhearing all the haters.
What did you think about theamberana, mr mom?
Um, let's see being healthy.
(01:10:59):
If you don't, okay, let's seewant to grab that method and
madnessness, ambarana.
Yeah, I mean, ambarana is very,very sweet To me.
It tastes, there's thatcinnamony it sometimes has like
a syrupy flavor RD1 makes.
But you know, ct really wasturned off by Ambarana because
(01:11:22):
it's so sweet.
So if you're not into reallysweet whiskey, then Amberana is
not your.
But since we're talking aboutAmberana, it's a different type
of wood finish.
No, actually, I think I want tosay it's not a, it's a
different type of liqueur finish.
(01:11:44):
I actually think, all right,let's just look that up real
quick.
Let's be a Googler.
Amberana.
Okay, it is a wood.
(01:12:04):
It's a genuine family.
It contains three species,which are Brazil, peru, bolivian
and Burana.
It's a wood.
It's a wood finish.
And it definitely has somereally nice stuff.
You didn't like the, but I gotthe RD-1, and I actually think
(01:12:25):
it's right here.
I want to say it is I usuallysee it when I'm messing around
Johnny doom, boom, boom.
Yeah, there it is.
Let's pull this out first.
I don't know, I got the RD-1Ambarano, but we'll finish that
(01:12:47):
up.
Um, everybody on youtube andfacebook uh, I'm gonna stay on a
little bit.
So you guys don't, it'sbrazilian wood.
Okay, I, I'm gonna get.
Go.
Well, let's see, I have it.
It should tell you what it isright here, finished in
Brazilian Ambarana wood.
(01:13:10):
So, let's see, is there anythingto touch with Ambarana wood?
Oh, look at that from the rootsand ashes.
Alright, I need light.
I got that, so I will grab thelight.
(01:13:33):
I can do that too.
So, all right, here we go.
From the roots and ashes of ourpast comes the rebirth of
Lexington's first federallyregistered distillery.
Okay, first federallyregistered distillery.
Okay, honor, while ushering anew era of souffle revile,
(01:13:53):
dynamic, curious and alluringadventure from this Kentucky
straight, the South AmericanAmberana Wood.
Finishing is the first steps inour search for more, for more.
All right, so it comes fromSouth America, which is Brazil,
and it's their Kentucky straightbourbon, put in there and I
will take it and then we'll takeit out.
But, like I said, facebook andyoutube, please stay on and talk
(01:14:16):
a little bit, uh.
But right now I am going topour a little of uh, barry
brinegar's Ambarana finished RD1.
He's going to be at theKentucky Bourbon Festival.
I do like this bottle.
I purchased it.
It's not like a lot of otherAmbaranas.
(01:14:37):
So here we go.
All I want to say is I'm goingto finish up this part.
Remember everybody,wwwscotchybourbonboyscom for all
your Scotchie Bourbon Boymerchandise and information.
Also, follow us on all thesocial media Facebook, instagram
(01:15:01):
, youtube and X.
We are tonight on Facebook andYouTube live.
Great to see us.
We're on every Tuesday andThursday nights at 8.30.
Most of the time live.
If not, I try and supplementone in.
But if there's going to be achange in the schedule, check
back because I'll make a postthat I'm not able to do it.
Especially in September, we areheaded to Kentucky Bourbon
(01:15:24):
Festival.
That schedule will be a littlebit wonky.
But also follow us on Apple,your favorite podcast format,
apple, spotify, pandora,iheartradio.
If you're driving in the car,you ask Siri or Alexa play the
(01:15:47):
Scotchy Berman Boys, it's goingto happen.
So, with that said, remembereverybody good bourbon and good
friends equal good times.
Remember drink responsibly,don't drink and drive and live
your life adventurously.
(01:16:08):
Little Steve-O is going to takeus out.
Let's go.
Speaker 4 (01:16:22):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar.
Oh don't ask why.
Oh don't ask why.
(01:16:44):
For if we don't find the nextwhiskey bar, I tell you, we must
die.
I tell you, we must die.
I tell you, I tell you, I tellyou we must die.
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