April 29, 2025 • 50 mins
We revisit bourbon history with a special tasting of a 1981 Old Taylor bourbon, which reveals the fascinating journey of this historic brand from Colonel EH Taylor through National Distillers to Jim Beam and eventually back to Buffalo Trace.
• Old Taylor transitioned from its original distillery (now Castle & Key) to Jim Beam production in the 1970s
• This 1981 bottle represents the Jim Beam era when they used their 75% corn/13% rye/12% barley mash bill
• Despite being only 86 proof and 6 years old, this dusty bottle achieves a perfect 18/18 on our rating system
• The profile features burnt caramel corn and candy sweetness with an unexpected maple syrup finish
• Buffalo Trace (Sazerac) eventually purchased the brand back in 2009, bringing it full circle
• Middle West Spirits gets a brief mention for their unique weeded bourbon offerings
• Upcoming events include Walker's farewell party at Amore Restaurant on May 9th
• We'll be visiting Old Homestead, Spirits of French Lick, and Old Carter in upcoming travels
• The Steel Valley Bourbon Association will host a dinner featuring our barrel pick
Join us next week for our special Derby podcast where we'll discuss Old Forrester, Brown-Forman and Woodford Reserve's connections to the Kentucky Derby.
A sip of bourbon history awaits as we uncork a treasured 1981 Old Taylor – a 200ml time capsule gifted for my 60th birthday that connects us to bourbon's fascinating past. This dusty bottle represents a unique moment in Kentucky whiskey history when Jim Beam owned the legendary brand created by Colonel EH Taylor Jr., the father of modern bourbon and champion of the 1897 Bottled-in-Bond Act.
The journey of Old Taylor weaves through Kentucky's bourbon landscape – from Taylor's original distillery (now Castle & Key) through National Distillers during Prohibition, eventually landing at Jim Beam in 1972 where this particular bottle was produced using their classic 75% corn, 13% rye, 12% malted barley recipe. What makes this tasting extraordinary is experiencing how a modest 86-proof, six-year bourbon from four decades ago delivers exceptional quality that rivals today's premium offerings.
Our Old Louisville Whiskey Company Barrel Bottle Breakdown reveals a perfect 18/18 score with remarkable tasting notes: burnt caramel corn aromatics, candy-like sweetness on the palate, and a surprising maple syrup finish that lingers impressively. The viscosity and mouthfeel defy its modest proof, creating an experience that transcends time and connects us directly to bourbon's golden era before the modern whiskey boom.
For bourbon enthusiasts, these dusty treasures offer more than nostalgic sipping – they provide perspective on how distillation, aging, and blending techniques have evolved while highlighting the consistent craftsmanship that defines Kentucky's signature spirit. Whether you're a seasoned collector or curious newcomer, seeking out these liquid time capsules offers a unique window into bourbon's rich heritage.
Join us next week for our special Derby podcast where we'll explore the deep connections between Old Forrester, Brown-Forman, Woodford Reserve and Kentucky's most famous horse race. Until then, remember that good bourbon equals good times and good friends – live your life uncut and unfiltered!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their the start to
the bottle, to your glass, withunique weeded and rye bourbons,
(00:28):
and also rye and wheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
Speaker 2 (01:07):
We'll see you next time.
We're telling the truth.
Yeah, we're the Scott's of Birdand Boys Raising their head up
and making some noise.
(01:29):
Yeah, we're the Scott's of Birdand Boys.
We're here to have fun.
We're hoping to do it.
We're here to have fun.
Speaker 1 (01:58):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys.
It's Derby Week and just knowthat on Thursday we're going to
be covering the Derby.
Hopefully we'll have Super Nash, I don't know if we'll have CT,
but we're going to get ourpicks in, talk about and this is
(02:21):
always our time for OldForrester, brown Foreman and
Woodford Reserve.
Woodford Reserve is the bourbonfor the Derby right now, and
then also that sponsors theDerby, but also Old Forrester
used to be the sponsor beforethat.
So we'll cover that on Thursday.
(02:41):
Tiny, here tonight I'm bymyself.
Ct and Nash have other thingsto do, but we've got someone on
YouTube from it looks likeRussia saying hi, how are you?
I can't, I don't know how toHikuta, I can't, there's no way
I can read Russian and his nameis just.
But welcome to the podcasteverybody tonight.
(03:03):
We've got a lot of people ontonight, but this podcast
tonight is going to be kind offun, fun promotion of the
(03:24):
Scotchy Bourbon Boys.
But Old Taylor, this Old Taylorbottle is special to me.
It was given to me on my 60thbirthday, which was this past
September.
My wife was able to purchasethis bottle through a revival
and we've got an announcementwith a revival, a bunch of
announcements today that we'llget to in a minute, but it's
(03:47):
from 1981.
Now, the 80s was a great time.
But this old tailor we're goingto go into the detail of
everything but the fact that mywife got me this and it's
something I remember, looking atit on the shelf at revival,
thinking that there's no way itwould be so cool to have that to
(04:08):
taste, that to understand it'slike when I was a kid.
There's a lot of aspects to itto be able to do that.
So tonight's podcast of OldTaylor is kind of special.
We are going to be doing theold Louisville Whiskey Company
barrel bottle breakdown of 1981,old Taylor, and give you a
(04:33):
bunch of information on OldTaylor.
Hopefully we've got some peopleon tonight.
Walker, you should check out.
We've got a lot of Russiangoing on tonight on the YouTube.
Maybe translate a couple ofthose comments if you get a
chance.
But just remember we're theScotchy Bourbon Boys
(04:55):
wwwscotchybourbonboyscom for allthings.
Scotchy Bourbon Boys, check itout.
We've got our Glen Cairns, ourt-shirts.
We do have bourbon balls.
I keep saying they're going tobe available.
We've got it all set up to go.
We just got to somehow puttogether a weekend where my wife
isn't working or I'm, you know.
(05:16):
It looks like we'll be able todo that maybe this weekend.
Next weekend I'm going to be inthe Indiana Kentucky area and
seeing I'll go over that, alsoComing up.
We'll be seeing a bunch ofpeople.
And then Walker Cyrus, who is avery, very good friend of the
(05:40):
Scotchie Bourbon Boys and myself, and CT and Super Nash we all
consider him part of our groupas family he is being
re-stationed in Arizona.
So next, I believe March 9th,is going to be a going away
(06:03):
party at the Amore restaurant inFloyd's Knob, indiana.
So that's going to be a coolevent.
If anybody's in the area, stopby, say hi and goodbye to Walker
, because he will be there andit should be a good time.
Also, we are on Facebook,youtube, instagram and X.
(06:23):
Make sure you check us outthere.
On social media Plus, we are onApple, iheart, spotify and any
other way you choose to listento us.
If there's a place to listen toa podcast, we should be on it.
And then also remember if youlike us I mean not like us if
you watch us or listen to us,make sure that you, whatever way
(06:50):
you do it, make sure that youlike comment, listen, listen
like comment, subscribe andleave good feedback.
So as do my friend.
Love you, brother.
I just ID'd which language.
Okay, cool, I don't know why mystupid thing's going off
tonight.
(07:10):
It shouldn't be going off.
I got to catch up on this, allright.
All right, he's Slovak and aRusky Moldek and you Rusky
Moldek.
It's like I don't.
Hey, I have no idea what thateven you know, but it's good to
see people on from other partsof the country.
(07:34):
We love our friends around theworld is 100%, and we love to
talk whiskey in all differentlanguages, that's for sure.
So that gets us to.
I'm pretty sure we covered allthe stuff that we needed to
(07:54):
cover.
Tonight's podcast is kind ofexciting.
I you know I'm by myself, sothere's a lot of stuff that I
got to do to prep for myself,and then there's a lot of not
prep to make sure, because Idon't need to set up as many
cameras, angles and as manymicrophones.
There's just one, I'm prettysure.
Everywhere everybody can hearme they speaking weird slav
(08:17):
stuff, and so I'm sipping rightnow on some Middle West spirits.
That right there, that weededbourbon, that's spectacular.
Just a little bit of a whatwould you say?
I'm not under the weather, justa stuffy nose Trying to work
(08:39):
through that, and had it since,I believe, saturday, when it was
just a little leaky nose andit's really not gotten too much.
Worse Comes and goes, sohopefully that'll be the way it
goes tonight.
It was pretty hot here todayand, for whatever reason, the
(09:01):
downstairs is usually thisreally nice cool temperature,
but my wife isn't yet turning onthe air conditioning.
So even though it was 78degrees, the house is 75 degrees
, so down here it's probablyabout 73.
And to do this in front of allthe lights and have a little bit
of a leaky nose, I think I putit over here just to be able to
(09:27):
hit that.
I'm not sure if it's allergiesor what, so if it's allergies,
I'm sure the whiskey is going totake care of that tonight.
So let's get a little bit intoOld Taylor.
So this is from 1981.
So that would mean that thiswas probably distilled, because
(09:54):
initially I want to sayinitially the Old Taylor brand,
so EH Taylor, the old Taylorbrand, so EH Taylor started
distilling at the Old PepperDistillery and James E Pepper
(10:20):
and him were friends and Jameswas getting ready.
H Taylor basically told himthat he had a son, but his son
was young and was not ready torun a distillery.
So EH Taylor told him that hewould hang on to the Old Pepper
distillery until his son couldrun it.
(10:41):
Son could run it.
So while he was running the oldPepper Distillery to prepare it
for James E Pepper's son totake over, he basically started
what is now the Buffalo TraceDistillery and he became the
(11:08):
master distiller there Now andthen of 1897, which was able to
(11:34):
clean up whiskey so that peoplewouldn't be able to add stuff in
.
That wouldn't be able to addstuff in.
It had to be, you know, theBottled and Bond Act.
It has to be at least fouryears aged in a bonded warehouse
which back then was beingmonitored with a key and a
(11:55):
specific house for a federalagent from the liquor agency.
That was their job to make surenobody was taking any out, make
sure the stuff that came outwas four years old.
It had to be distilled in thesame.
It had to be used grains anddistilled from the same season.
So if you put the barrels inand it gets to be four years old
(12:19):
and it had to be 100 proof,this act was designed so that
when people grabbed this off theshelf they knew what they were
getting.
So if you see, bottled and Bondeven today, colonel Taylor was
very instrumental in gettingthat passed.
Well, at one point ColonelTaylor was running low on money
(12:41):
and George T Stagg was able tobuy him out of his distillery
because between the two and thePepper and whatever, and when he
bought him out of thedistillery he stayed on a little
bit but then he built the JamesE Pepper distillery.
(13:02):
His son came of age and thenTaylor built the Old Taylor
Distillery which is now Castleand Key.
But at the Old TaylorDistillery he started producing
Old Taylor Now what he wasproducing there.
(13:22):
As he went through and thedistillery went that he and once
he passed away, the old Taylordistillery kept running till
Prohibition and it was shut downand was purchased.
(13:45):
I got to see.
This is where it comes the fun.
I had this memorized.
Let's go here.
Here we got Matt O'Taylor.
Speaker 3 (14:08):
All right.
Speaker 1 (14:13):
That was, oh, bourbon before trace.
Okay, this is the one, allright.
So it was purchased, I want tosay, by National Distillers.
Okay, I want to see.
Hold on.
Okay, jim Beam, it was made,jim Beam it was made of.
(14:48):
This isn't going back farenough for me.
Let me see if I can find theWikipedia there.
That's for Jim, why is it theWikipedia?
Oh, taylor Mash Billender.
Okay, let's see about this one.
No, all right, I'm not going to.
So, anyways it, it waspurchased, I want to say, by the
(15:09):
national distilling institute,okay, national distillers.
And they ran it all the waytill 1972.
So, uh, we opened a bottle ofold taylor from 1969 and that
would have been, under that,being produced at the distillery
, the Old Taylor distillery.
(15:30):
And it would have been.
It ran, it was being producedthere till 1972 when it closed
its doors and they sold thebrand to Jim Beam and Jim Beam
produced it all the way until2009.
So this 1986 Old Taylor wouldbe produced at the Jim Beam
(15:53):
distillery.
Now, what's on the back of it?
So, if it's being produced byJim Beam, jim Beam had to have,
because they said this this iswhat in 1981, had to have a
distillery.
In this says the Old TaylorDistillery Company, frankfurt,
(16:13):
kentucky, bottled in bond underUnited States government
supervision by the Old TaylorDistillery Company, frankfurt,
aged six years.
So this is actually a six-year,86 proof.
I'm going to see if I can see.
So Castle Distillery, erectedin 1887.
(16:42):
Colonel Edmund, a straightbourbon whiskey of top most
class.
So I'm still, this yellow labelis an excellent, excellent and
(17:05):
conclusive use.
That's cool.
So it's kind of bizarre.
Old Taylor, 86 proof, 1981.
Beam would have had it but itprobably still might have been
the same same, you know same.
Well, it was six years.
(17:26):
So it had to be produced and Idon't, I do not believe Beam was
bought.
The distillery, the, the theCastle and Key distillery that
they're in right now are the oldTaylor distillery, but the
label would suggest elsewhere.
So that's that's kind of cool.
So but this would have the JimBeam, knob Creek.
(17:53):
So Jim Beam and Knob Creek mashbill.
The mash bill 75 corn, 13 rye,12 barley.
That's the mash bill of this.
So it's a six year.
So that's not bad at all.
I mean for a bourbon in a nice,you know, in this small.
I want to say it's a six year,so that's not bad at all.
I mean for a bourbon in a nice.
You know, in this small, I wantto say it's a 200 milliliter,
(18:13):
is it?
Yep, it's a small 200milliliter, but this is my first
real cool dusty that you know,I it's, it's, it's so cool.
Now this has evolved.
(18:34):
So what happened in 2009?
Jim beam you know it's funnybecause I even had I read, let's
see if I can find it.
Alright, I there's.
Let's see Buffalo Trace.
(19:10):
Okay, in Frank the history.
Okay, he was contemporary OscarPepper, william McBriar, james
W.
Okay, wf Bonin was an adapted.
(19:32):
Okay, the old Taylor Cass, itwas.
It doesn't say let's try.
Okay, say let's try.
(19:58):
Okay, this one doesn't evenhave the part that I read about
prohibition.
Oh, come on, it's not even fair.
What's going on?
All right, that wasn't even inthere.
So let's see this one.
Okay, that's EH Taylor and alot of passing, 1897.
(20:20):
So time, that looked likesawmills.
He did it.
Pigna's compliment 10th is okay.
So by 1970, the distillerystructure had been abandoned and
remained abandoned, but stillstanding, until castle and key
(20:40):
took it over in 2016.
But jim beam had it, had thelabel.
They took it over in 1972 andsold it to Buffalo.
Okay, on June 24, 2009,.
The Sazerac Company.
There it is purchased the oldTaylor bourbon label and bourbon
and barrel inventory from BeamGlobal Spirits, which is now
(21:04):
Suntory, which is now Suntory,from a subsidiary of Fortune
Brands holding company.
The brand was purchased bySazerac in part of an agreement
where Beam bought the EFEN vodkabrand from Sazerac Some
expressions of the old so, andthey did this.
(21:27):
Beam did this for a number ofreasons.
One people in Kentucky like togive the old so and they did
this.
Beam did this for a number ofreasons.
One people in Kentucky like togive the brand.
I mean EH Taylor was adistiller at the Buffalo Trace
Distillery, so it only makessense to return the brand back
home.
But this is old Taylor and whatthey have now is EH Taylor,
(21:48):
colonel, eh Taylor, colonel, ehTaylor.
But you can see how cool andclose that the label stayed
throughout its history when itwas with the National Distillers
and American Medicinal Spirits.
There we go Thank you.
Google says American MedicinalSpirits, thank you.
Google says American medicinalspirits, thank you.
(22:10):
And which became nationaldistillers, thank you.
Thank you, walker, so that wegot that straight.
So they, that was.
You know it was shut down over.
Well, was it able to withAmerican medicinal spirits.
Were they able to producemedicinal old Taylor?
(22:35):
You know, during the time Idon't think they were, but I
could be wrong there, all right.
So anyways, that gives you thewhole story on Taylor, but this
is in the middle.
This is while during the timeJim Beam had it and they were
(23:02):
distilling and I'm telling youI've tasted from this bottle.
This is a rigged old Louisvillebarrel bottle breakdown, but I
will say so.
Valente says Maker's Mark isgood.
You should check out ourMaker's Mark podcast.
(23:22):
Valente actually owned byCentauri, who also owns Beam.
So and this was actuallyproduced by Beam at the time.
So it's really kind of a lot oftangled webs that happen in
Kentucky.
So this old Louisville, let'stalk about this.
We're going to do the oldLouisville barrel bottle
(23:43):
breakdown.
Old Louisville Whiskey Companyin Louisville, kentucky.
They got great labeling, greataged whiskey, fantastic place to
visit.
If you do tell Amin when youget there that Tiny and the
Scotchy Bourbon Boys sent youover, we really would appreciate
(24:07):
that.
Got you, bourbon Boy sent youover, we really would appreciate
that.
And that Old Louisville WhiskeyCompany.
There's just what Amin's doneand his experience of getting
into those barrels.
Some people can bottle theirown.
You can get the stuff greatgift shop, great place to see.
He'll call for a tour, he'llgive you a tour and he just put
(24:29):
in his pot still.
So that's kind of cool whathe's got going there at the old
louisville whiskey company inlouisville, kentucky.
So we are about to do the oldlouisville whiskey company
barrel bottle breakdown.
If you're not familiar with ourrating system, uh, it consists
of four categories the nose orthe aroma, the body, the taste
(24:55):
and the finish.
Um, the body of the, the noseand the body are four knocks on
our barrel and up to four knockson our barrel and I'm so sorry
everybody and up to the tasteand the.
(25:18):
Let's just do this again.
The Barrel Bottle BreakdownCompany's scale or rating system
consists of four categoriesnose, body, taste, finish.
Uh, you could get up to fourknocks on our barrel for the
nose and the body and up to fiveknocks for the taste and the
(25:42):
finish, and if one knock isexceptional, you could give it a
but up, up, and that allows youto get up to 19 out of 18 for a
perfect whiskey or bourbon.
So there you go, thanks to oldlouisville whiskey company
bringing you this now.
This bottle is 200 millilitersand I think I've drank 125,
(26:07):
which leaves 75.
So I'm not.
I'm trying to save some for ctand super nash, so I'm just
putting I think that leaves.
That leaves a little bit man.
The nose on this isunbelievable.
All right, all right, oh.
(26:31):
It has the caramel flavor, likea burnt caramel corn on it too.
The nose is just spectacularand strong.
Even with this affected sinus Icould smell.
(26:53):
Now it's 86 proof, a little bithigher proof than what normally
would be coming out in 1981.
80 had been the proof that JackDaniels had dropped down to.
Everybody was putting out.
80 proof because the clearspirits were starting to take
hold out.
(27:13):
80 proof because the clearspirits were starting to take
hold.
I could tell you, my dominantnostril tonight is my left
nostril.
All right, let's see.
It does this wonderful thing.
I'll aerate it a little bit.
See what it does on the sides,how it drops back in.
(27:36):
It does a really nice long legs.
This is some.
This.
The.
The viscosity on this is oily,so let's see what's give her a
taste wow, wow so there's a tonof caramel on the front palate
(28:13):
and then it gets the.
Now this has been sitting, soit's a little bit different.
God, that's good.
There's a.
(28:35):
There's even an oakiness.
There's a slight dusty flavor,the sweetness it's it's candy
corn.
That's what it is, not caramelcorn, it's candy corn.
And then it picks up thesweetness.
Then it hits your back palate.
Let's see what it does one moretime.
(28:56):
I got the finish.
It's like a smoky.
All right, I'm ready to ratethis.
(29:16):
Hey, ct, good to see you.
All right, so, all right.
So, yeah, we could get intothat.
There's.
You know, that's true.
In most cases, there's so muchthat goes into that returning of
(29:43):
the brand and the families onwhat they do.
So that is like that.
One is complicated and you arevery, very, very what would you
say?
Consequential in letting meknow what actually went down and
how it happened and everything,and I appreciate that.
(30:05):
But Jim Beam did do the rightthing in my opinion.
I don't know, heaven Hill hastheir reasons, but at the same
time, it still doesn't mean thatit isn't 2025, based off of a
deal made in the 50s.
So that is something to be said.
(30:27):
You know long time, but here wego.
This is one nose and I don'tknow if everybody, but I will
give it a four on the nose,because this is what I mean.
Mean, it's such a fantasticnose, it there's nothing off
(30:52):
about it, that's notoverpowering with any kind of
alcohol or ethanol or anything.
It's just got that sweet, it'scaramelly, it's, you know,
there's a little bit ofsmokiness on it.
It's like a caramel, like,almost like a burnt caramel corn
, you know, ball, caramel, corn,ball.
(31:16):
I mean it's just like fantastic.
So I give it a four, three,four plus a, but up.
I think that's the strong pointof this whiskey.
I'll give it a five out of fourwith the butt up, up.
Now it goes everywhere thesweetness, but it just doesn't
(31:45):
quite complete.
It's there in the cheeks butit's not like it is on the top
of your, your roof of your mouthor underneath the tongue.
So the, the, the actual body ofthis, I have to give a three of
four and that's pretty damngood for an 86, proof from 1981.
(32:07):
One, two, three Knocks on thebarrel, all right.
So that brings us to taste onthe front palate.
(32:37):
It's like drinking liquid candy.
It's got a dusty aspect that alot of dusties have.
But it's very subtle and thatusually comes out to be, in my
opinion, that after sitting in abottle for you know, 2091, 2021
, 34 years that some of the charon all these bottles, some of
(32:59):
the char, expresses itselfthrough and it's almost like
that's what you can taste on thetaste.
I mean through and it's almostlike that's what you can taste
on the taste.
I mean, the taste is definitelysomething that I wish I could
drink every day, all day.
(33:20):
But but, ooh, that just changed.
I just got total maple syrup,total maple syrup on the finish,
like big-time maple syrup.
Where that came from, I don'tknow, but it all of a sudden was
(33:41):
there, all right.
So I'm going to give the tasteout of five.
I give the taste of five One,two, three, four, five, five
knocks on the barrel, the finish.
I was going to give it a three,thinking that that was the most
(34:06):
unique thing, but the maplesyrup that just hit, oh, I think
, I think, honestly, jim beam, a75 corn, 13 rye, 12 barley is.
I mean, this is before KnobCreek, it's six years, that is
(34:41):
from a different time.
And there's the maple, themaple syrup, on a finish and the
finishes for an 86 proof isstill going.
It's probably not as long asI'd like it to be, as far as a
(35:04):
finish, but I would say it'slong enough to pull off a five.
I'll give this a five.
Two, one, two, three, four,five barrel knocks, which is, uh
(35:25):
, 18 out of 18.
The, the nose was with the,with the but up, up and the body
being a three that made up, andthen the taste and the finish
were spectacular.
Um, scotchy bourbon.
If you could get a, get some ofthis old tay will.
I would highly highly recommendthat.
(35:48):
Very much so.
So, um, there you go.
The score is 18 out of 18.
On old Taylor 1981.
All right.
So that brings us to anotherpart of a couple subjects I've
(36:13):
got to talk about.
But what am I going to pour?
I've got to have a little bitof this.
Maybe I'll just pour the oldLouisville.
Is it open?
Yes, it is.
Let's pour a little bit of theold Louisville.
(36:33):
Oh, I do have some middle Westleft.
I should probably.
But all right.
So there's a bunch of eventscoming up.
We talked a bit, a little bitabout Walker's, um, a little bit
about Walker's going away party.
It is Friday night at 630 Amore, in Floyd's Knob Amore
(36:54):
Restaurant.
Anybody who wants to come.
Walker is being restationed inArizona and he'll be leaving at
the end of May, so we arethrowing him a farewell party
before he actually goes.
So but it's uh, it makes senseto do this and we look forward
to it at our favorite restaurantuh, that is on the planet.
(37:18):
Um, al Popsadero just does afantastic job there and he knows
we're coming.
Um, we're going to be a fairlybig group.
So if you want to come and seeWalker or whatever you know, let
me know and I will adjustaccordingly.
Also, we've got, we will.
I will be in Indiana at OldHomestead visiting with Jolie
(37:44):
Kasperczak and Alan Bishop.
That podcast will happen on aFriday, probably around between
1130 and noon.
That will be going FacebookLive and recording that podcast.
Hopefully you can go YouTubeLive Also.
We'll see how that goes.
I'm going to be getting a newphone tomorrow, so that's kind
of cool.
I'm going to get the top of theline.
(38:04):
Top of the line.
So hopefully even some of ourvideo quality gets done better
and I'll have some more AI towork with.
So that'll be kind of cool.
And then we will be Friday nightat Amore, and then Saturday
morning going to try and get tothe spirits of French Lick See
Loreline down there, see what'shappening there, because they
(38:27):
are a great sponsor of us and wedo have our barrel picks ready
for anybody who wants them.
And then also we have.
We will be seeing that weekendMark Carter and Christy Atkinson
to get a tour of what'shappening at Old Carter.
That'll happen on noon onSaturday.
(38:49):
We'll be meeting up with themand then we'll decide what we're
going to do with Old Carter onour bus tour.
That should be.
I look forward to this.
And then after that, hopefullySunday morning, hopefully want
to see Mr El Presidente, mrRandy Prass, and then also hook
(39:09):
up with Walter at the WhiskeyThief Tasting Room on Sunday
afternoon before I come back.
So that is going to be a reallycool and fun oh, there's the
rain A really cool and funexperience that we're going to
be doing.
But then that leads me to March20,.
(39:31):
May 21st is.
I'm just, I'm just hearing alittle bit about this.
Oh, let me see.
Uh, I've got to, I've got tolook that up.
They are.
I didn't look it up and I wantto say the steel valley.
Oh, she didn't even I got thatpot there.
(39:52):
Did she put the glass down here?
Ah, did it go over there?
Nope, let me look it up.
I will look it up right here.
Let's see.
Is there a search?
Let's see.
Usually there's a search.
I don't see it though.
(40:18):
All right, let's go file newwindow.
Oh, let's see, grab this.
I'm going to tell you theactual group run by Frank Carbon
.
I'm checking it out.
(40:41):
Folks, hold on, I'm going tohit that.
There we go, let's see whatcomes up.
I'm going to hit that.
There we go, let's see whatcomes up.
Craft authentic was still, verystill.
(41:01):
Come on.
Speaker 2 (41:07):
That wasn't fair Ski group, ski group.
Speaker 1 (41:18):
Why is that doing that?
Why would it do that?
Why would it do that?
Let's try it one more time.
(41:42):
Steel Valley whiskey oh, bourbon, I'm doing whiskey.
I think it's that association.
Let's see about that.
Yep, that's what it is theSteel Valley Bourbon Association
(42:03):
.
Frank Carbon is part of thatand there is going to be a
dinner and tasting that we willbe attending.
I checked out the restaurant.
He's going to be leavinginformation, but that is
wednesday night, september 21st,that we will be doing that.
Now we do have our august 6thpodcast with Bernie Lubbers
(42:28):
coming up for Heaven Hill, sothat should be an awesome
podcast also.
So between the tasting, I'mgoing to be setting up the
Crystal Glencairn Club tastingin June or July.
Anybody in the club wants tocome up with something?
They should let me know.
Anybody in the club wants tocome up with something, they
(42:48):
should let me know and I willdefinitely make sure that we
arrange it so that our CrystalGlencairn members can all attend
along with all of our industryCrystal Glencairn to see if we
can get somebody up here.
That's part of the industry.
There's a lot of distillers withthese glasses Greg Schneider,
aaron Harris and Dimmickindustry.
Um, there's a lot of distillerswith these glasses greg
schneider, um, aaron harris anddimmick.
(43:09):
I mean, randy prass will haveone soon.
I thought I gave him initiallyone, so, but that's what we're
looking at and, um, the also youknow frank carbon's doing this.
Uh, if you come to that tasting, it'll be really kind of cool
because we are offering ourbarrel pick to be tasted and
(43:31):
there will be um ability toacquire some bottles.
So check that out for sure.
So I think there was, and theirpick was amazing.
I was able to get it and that'she'll be tasting that.
But that's the smoke wagon.
It's the best smoke wagon I'veever tasted so far.
(43:53):
There are some good ones I'vehad, but this pick is right
there Tons of cherry, it was agreat pick.
It's 118.22, 18.2289 and 861.
Let me tell you what's theproof.
(44:14):
I wanted to say that's thebarrel Time, for let's see, it's
seven years 118.22, proof,59.11 pretty cool, uh, actually
(44:41):
a fantastic bottle.
I've got it for the photo shootthat I'm gonna do, uh, to
promote it when it comes out.
So look for information on that.
Yeah, not this Friday, walker.
It's May 9th.
Friday, may 9th is wheneverything hits.
I do believe I did say May 9th.
I hope I am.
I hope I did.
(45:02):
Anyways, thank you everybodytonight for joining in.
Anyways, thank you everybodytonight for joining in.
I definitely will finish upright here.
We're right at the 45-minutemark, almost to the T, and let
me finish this up.
If you guys want to hang arounda little bit tonight, I can.
(45:23):
But you know, with this partialstuffy nose thing going on, I
don't know, it's just.
You know I don't feel bad, butI got a lot of you know it's
just what it is.
So anyways, all right, thankseverybody for joining us tonight
.
(45:46):
Remember, wwwscotchieburb, oh oh, and everybody on Facebook and
YouTube.
You can hang out for a littlebit afterwards.
I'll keep it going.
That's one of the things thatwe've been doing afterwards and
having pretty good success.
People on Facebook I'll postthe link, you can just jump in
if you want to.
Alright,wwwscotchiebourbonboyscom for
(46:06):
all things Scotchie Bourbon Boys.
Remember, we're on Facebook,instagram, youtube and X.
Also on all the major podcastformats Apple, mainly Apple
iHeart and Spotify.
But no matter how you listen orwatch us, remember you need to
like, listen, comment andsubscribe and make sure you
(46:29):
leave good feedback.
So good bourbon equals goodtimes and good friends, remember
drink responsibly.
Don't drink and drive and liveyour life uncut and unfiltered.
Little Stevo's gonna take usout.
Speaker 3 (47:03):
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.
(47:25):
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.
Speaker 1 (47:42):
Remember next week or next podcast the Derby Podcast.
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their the start to
the bottle, to your glass, withunique weeded and rye bourbons,
(00:28):
and also rye and wheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
Speaker 2 (01:07):
We'll see you next time.
We're telling the truth.
Yeah, we're the Scott's of Birdand Boys Raising their head up
and making some noise.
(01:29):
Yeah, we're the Scott's of Birdand Boys.
We're here to have fun.
We're hoping to do it.
We're here to have fun.
Speaker 1 (01:58):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys.
It's Derby Week and just knowthat on Thursday we're going to
be covering the Derby.
Hopefully we'll have Super Nash, I don't know if we'll have CT,
but we're going to get ourpicks in, talk about and this is
(02:21):
always our time for OldForrester, brown Foreman and
Woodford Reserve.
Woodford Reserve is the bourbonfor the Derby right now, and
then also that sponsors theDerby, but also Old Forrester
used to be the sponsor beforethat.
So we'll cover that on Thursday.
(02:41):
Tiny, here tonight I'm bymyself.
Ct and Nash have other thingsto do, but we've got someone on
YouTube from it looks likeRussia saying hi, how are you?
I can't, I don't know how toHikuta, I can't, there's no way
I can read Russian and his nameis just.
But welcome to the podcasteverybody tonight.
(03:03):
We've got a lot of people ontonight, but this podcast
tonight is going to be kind offun, fun promotion of the
(03:24):
Scotchy Bourbon Boys.
But Old Taylor, this Old Taylorbottle is special to me.
It was given to me on my 60thbirthday, which was this past
September.
My wife was able to purchasethis bottle through a revival
and we've got an announcementwith a revival, a bunch of
announcements today that we'llget to in a minute, but it's
(03:47):
from 1981.
Now, the 80s was a great time.
But this old tailor we're goingto go into the detail of
everything but the fact that mywife got me this and it's
something I remember, looking atit on the shelf at revival,
thinking that there's no way itwould be so cool to have that to
(04:08):
taste, that to understand it'slike when I was a kid.
There's a lot of aspects to itto be able to do that.
So tonight's podcast of OldTaylor is kind of special.
We are going to be doing theold Louisville Whiskey Company
barrel bottle breakdown of 1981,old Taylor, and give you a
(04:33):
bunch of information on OldTaylor.
Hopefully we've got some peopleon tonight.
Walker, you should check out.
We've got a lot of Russiangoing on tonight on the YouTube.
Maybe translate a couple ofthose comments if you get a
chance.
But just remember we're theScotchy Bourbon Boys
(04:55):
wwwscotchybourbonboyscom for allthings.
Scotchy Bourbon Boys, check itout.
We've got our Glen Cairns, ourt-shirts.
We do have bourbon balls.
I keep saying they're going tobe available.
We've got it all set up to go.
We just got to somehow puttogether a weekend where my wife
isn't working or I'm, you know.
(05:16):
It looks like we'll be able todo that maybe this weekend.
Next weekend I'm going to be inthe Indiana Kentucky area and
seeing I'll go over that, alsoComing up.
We'll be seeing a bunch ofpeople.
And then Walker Cyrus, who is avery, very good friend of the
(05:40):
Scotchie Bourbon Boys and myself, and CT and Super Nash we all
consider him part of our groupas family he is being
re-stationed in Arizona.
So next, I believe March 9th,is going to be a going away
(06:03):
party at the Amore restaurant inFloyd's Knob, indiana.
So that's going to be a coolevent.
If anybody's in the area, stopby, say hi and goodbye to Walker
, because he will be there andit should be a good time.
Also, we are on Facebook,youtube, instagram and X.
(06:23):
Make sure you check us outthere.
On social media Plus, we are onApple, iheart, spotify and any
other way you choose to listento us.
If there's a place to listen toa podcast, we should be on it.
And then also remember if youlike us I mean not like us if
you watch us or listen to us,make sure that you, whatever way
(06:50):
you do it, make sure that youlike comment, listen, listen
like comment, subscribe andleave good feedback.
So as do my friend.
Love you, brother.
I just ID'd which language.
Okay, cool, I don't know why mystupid thing's going off
tonight.
(07:10):
It shouldn't be going off.
I got to catch up on this, allright.
All right, he's Slovak and aRusky Moldek and you Rusky
Moldek.
It's like I don't.
Hey, I have no idea what thateven you know, but it's good to
see people on from other partsof the country.
(07:34):
We love our friends around theworld is 100%, and we love to
talk whiskey in all differentlanguages, that's for sure.
So that gets us to.
I'm pretty sure we covered allthe stuff that we needed to
(07:54):
cover.
Tonight's podcast is kind ofexciting.
I you know I'm by myself, sothere's a lot of stuff that I
got to do to prep for myself,and then there's a lot of not
prep to make sure, because Idon't need to set up as many
cameras, angles and as manymicrophones.
There's just one, I'm prettysure.
Everywhere everybody can hearme they speaking weird slav
(08:17):
stuff, and so I'm sipping rightnow on some Middle West spirits.
That right there, that weededbourbon, that's spectacular.
Just a little bit of a whatwould you say?
I'm not under the weather, justa stuffy nose Trying to work
(08:39):
through that, and had it since,I believe, saturday, when it was
just a little leaky nose andit's really not gotten too much.
Worse Comes and goes, sohopefully that'll be the way it
goes tonight.
It was pretty hot here todayand, for whatever reason, the
(09:01):
downstairs is usually thisreally nice cool temperature,
but my wife isn't yet turning onthe air conditioning.
So even though it was 78degrees, the house is 75 degrees
, so down here it's probablyabout 73.
And to do this in front of allthe lights and have a little bit
of a leaky nose, I think I putit over here just to be able to
(09:27):
hit that.
I'm not sure if it's allergiesor what, so if it's allergies,
I'm sure the whiskey is going totake care of that tonight.
So let's get a little bit intoOld Taylor.
So this is from 1981.
So that would mean that thiswas probably distilled, because
(09:54):
initially I want to sayinitially the Old Taylor brand,
so EH Taylor, the old Taylorbrand, so EH Taylor started
distilling at the Old PepperDistillery and James E Pepper
(10:20):
and him were friends and Jameswas getting ready.
H Taylor basically told himthat he had a son, but his son
was young and was not ready torun a distillery.
So EH Taylor told him that hewould hang on to the Old Pepper
distillery until his son couldrun it.
(10:41):
Son could run it.
So while he was running the oldPepper Distillery to prepare it
for James E Pepper's son totake over, he basically started
what is now the Buffalo TraceDistillery and he became the
(11:08):
master distiller there Now andthen of 1897, which was able to
(11:34):
clean up whiskey so that peoplewouldn't be able to add stuff in
.
That wouldn't be able to addstuff in.
It had to be, you know, theBottled and Bond Act.
It has to be at least fouryears aged in a bonded warehouse
which back then was beingmonitored with a key and a
(11:55):
specific house for a federalagent from the liquor agency.
That was their job to make surenobody was taking any out, make
sure the stuff that came outwas four years old.
It had to be distilled in thesame.
It had to be used grains anddistilled from the same season.
So if you put the barrels inand it gets to be four years old
(12:19):
and it had to be 100 proof,this act was designed so that
when people grabbed this off theshelf they knew what they were
getting.
So if you see, bottled and Bondeven today, colonel Taylor was
very instrumental in gettingthat passed.
Well, at one point ColonelTaylor was running low on money
(12:41):
and George T Stagg was able tobuy him out of his distillery
because between the two and thePepper and whatever, and when he
bought him out of thedistillery he stayed on a little
bit but then he built the JamesE Pepper distillery.
(13:02):
His son came of age and thenTaylor built the Old Taylor
Distillery which is now Castleand Key.
But at the Old TaylorDistillery he started producing
Old Taylor Now what he wasproducing there.
(13:22):
As he went through and thedistillery went that he and once
he passed away, the old Taylordistillery kept running till
Prohibition and it was shut downand was purchased.
(13:45):
I got to see.
This is where it comes the fun.
I had this memorized.
Let's go here.
Here we got Matt O'Taylor.
Speaker 3 (14:08):
All right.
Speaker 1 (14:13):
That was, oh, bourbon before trace.
Okay, this is the one, allright.
So it was purchased, I want tosay, by National Distillers.
Okay, I want to see.
Hold on.
Okay, jim Beam, it was made,jim Beam it was made of.
(14:48):
This isn't going back farenough for me.
Let me see if I can find theWikipedia there.
That's for Jim, why is it theWikipedia?
Oh, taylor Mash Billender.
Okay, let's see about this one.
No, all right, I'm not going to.
So, anyways it, it waspurchased, I want to say, by the
(15:09):
national distilling institute,okay, national distillers.
And they ran it all the waytill 1972.
So, uh, we opened a bottle ofold taylor from 1969 and that
would have been, under that,being produced at the distillery
, the Old Taylor distillery.
(15:30):
And it would have been.
It ran, it was being producedthere till 1972 when it closed
its doors and they sold thebrand to Jim Beam and Jim Beam
produced it all the way until2009.
So this 1986 Old Taylor wouldbe produced at the Jim Beam
(15:53):
distillery.
Now, what's on the back of it?
So, if it's being produced byJim Beam, jim Beam had to have,
because they said this this iswhat in 1981, had to have a
distillery.
In this says the Old TaylorDistillery Company, frankfurt,
(16:13):
kentucky, bottled in bond underUnited States government
supervision by the Old TaylorDistillery Company, frankfurt,
aged six years.
So this is actually a six-year,86 proof.
I'm going to see if I can see.
So Castle Distillery, erectedin 1887.
(16:42):
Colonel Edmund, a straightbourbon whiskey of top most
class.
So I'm still, this yellow labelis an excellent, excellent and
(17:05):
conclusive use.
That's cool.
So it's kind of bizarre.
Old Taylor, 86 proof, 1981.
Beam would have had it but itprobably still might have been
the same same, you know same.
Well, it was six years.
(17:26):
So it had to be produced and Idon't, I do not believe Beam was
bought.
The distillery, the, the theCastle and Key distillery that
they're in right now are the oldTaylor distillery, but the
label would suggest elsewhere.
So that's that's kind of cool.
So but this would have the JimBeam, knob Creek.
(17:53):
So Jim Beam and Knob Creek mashbill.
The mash bill 75 corn, 13 rye,12 barley.
That's the mash bill of this.
So it's a six year.
So that's not bad at all.
I mean for a bourbon in a nice,you know, in this small.
I want to say it's a six year,so that's not bad at all.
I mean for a bourbon in a nice.
You know, in this small, I wantto say it's a 200 milliliter,
(18:13):
is it?
Yep, it's a small 200milliliter, but this is my first
real cool dusty that you know,I it's, it's, it's so cool.
Now this has evolved.
(18:34):
So what happened in 2009?
Jim beam you know it's funnybecause I even had I read, let's
see if I can find it.
Alright, I there's.
Let's see Buffalo Trace.
(19:10):
Okay, in Frank the history.
Okay, he was contemporary OscarPepper, william McBriar, james
W.
Okay, wf Bonin was an adapted.
(19:32):
Okay, the old Taylor Cass, itwas.
It doesn't say let's try.
Okay, say let's try.
(19:58):
Okay, this one doesn't evenhave the part that I read about
prohibition.
Oh, come on, it's not even fair.
What's going on?
All right, that wasn't even inthere.
So let's see this one.
Okay, that's EH Taylor and alot of passing, 1897.
(20:20):
So time, that looked likesawmills.
He did it.
Pigna's compliment 10th is okay.
So by 1970, the distillerystructure had been abandoned and
remained abandoned, but stillstanding, until castle and key
(20:40):
took it over in 2016.
But jim beam had it, had thelabel.
They took it over in 1972 andsold it to Buffalo.
Okay, on June 24, 2009,.
The Sazerac Company.
There it is purchased the oldTaylor bourbon label and bourbon
and barrel inventory from BeamGlobal Spirits, which is now
(21:04):
Suntory, which is now Suntory,from a subsidiary of Fortune
Brands holding company.
The brand was purchased bySazerac in part of an agreement
where Beam bought the EFEN vodkabrand from Sazerac Some
expressions of the old so, andthey did this.
(21:27):
Beam did this for a number ofreasons.
One people in Kentucky like togive the old so and they did
this.
Beam did this for a number ofreasons.
One people in Kentucky like togive the brand.
I mean EH Taylor was adistiller at the Buffalo Trace
Distillery, so it only makessense to return the brand back
home.
But this is old Taylor and whatthey have now is EH Taylor,
(21:48):
colonel, eh Taylor, colonel, ehTaylor.
But you can see how cool andclose that the label stayed
throughout its history when itwas with the National Distillers
and American Medicinal Spirits.
There we go Thank you.
Google says American MedicinalSpirits, thank you.
Google says American medicinalspirits, thank you.
(22:10):
And which became nationaldistillers, thank you.
Thank you, walker, so that wegot that straight.
So they, that was.
You know it was shut down over.
Well, was it able to withAmerican medicinal spirits.
Were they able to producemedicinal old Taylor?
(22:35):
You know, during the time Idon't think they were, but I
could be wrong there, all right.
So anyways, that gives you thewhole story on Taylor, but this
is in the middle.
This is while during the timeJim Beam had it and they were
(23:02):
distilling and I'm telling youI've tasted from this bottle.
This is a rigged old Louisvillebarrel bottle breakdown, but I
will say so.
Valente says Maker's Mark isgood.
You should check out ourMaker's Mark podcast.
(23:22):
Valente actually owned byCentauri, who also owns Beam.
So and this was actuallyproduced by Beam at the time.
So it's really kind of a lot oftangled webs that happen in
Kentucky.
So this old Louisville, let'stalk about this.
We're going to do the oldLouisville barrel bottle
(23:43):
breakdown.
Old Louisville Whiskey Companyin Louisville, kentucky.
They got great labeling, greataged whiskey, fantastic place to
visit.
If you do tell Amin when youget there that Tiny and the
Scotchy Bourbon Boys sent youover, we really would appreciate
(24:07):
that.
Got you, bourbon Boy sent youover, we really would appreciate
that.
And that Old Louisville WhiskeyCompany.
There's just what Amin's doneand his experience of getting
into those barrels.
Some people can bottle theirown.
You can get the stuff greatgift shop, great place to see.
He'll call for a tour, he'llgive you a tour and he just put
(24:29):
in his pot still.
So that's kind of cool whathe's got going there at the old
louisville whiskey company inlouisville, kentucky.
So we are about to do the oldlouisville whiskey company
barrel bottle breakdown.
If you're not familiar with ourrating system, uh, it consists
of four categories the nose orthe aroma, the body, the taste
(24:55):
and the finish.
Um, the body of the, the noseand the body are four knocks on
our barrel and up to four knockson our barrel and I'm so sorry
everybody and up to the tasteand the.
(25:18):
Let's just do this again.
The Barrel Bottle BreakdownCompany's scale or rating system
consists of four categoriesnose, body, taste, finish.
Uh, you could get up to fourknocks on our barrel for the
nose and the body and up to fiveknocks for the taste and the
(25:42):
finish, and if one knock isexceptional, you could give it a
but up, up, and that allows youto get up to 19 out of 18 for a
perfect whiskey or bourbon.
So there you go, thanks to oldlouisville whiskey company
bringing you this now.
This bottle is 200 millilitersand I think I've drank 125,
(26:07):
which leaves 75.
So I'm not.
I'm trying to save some for ctand super nash, so I'm just
putting I think that leaves.
That leaves a little bit man.
The nose on this isunbelievable.
All right, all right, oh.
(26:31):
It has the caramel flavor, likea burnt caramel corn on it too.
The nose is just spectacularand strong.
Even with this affected sinus Icould smell.
(26:53):
Now it's 86 proof, a little bithigher proof than what normally
would be coming out in 1981.
80 had been the proof that JackDaniels had dropped down to.
Everybody was putting out.
80 proof because the clearspirits were starting to take
hold out.
(27:13):
80 proof because the clearspirits were starting to take
hold.
I could tell you, my dominantnostril tonight is my left
nostril.
All right, let's see.
It does this wonderful thing.
I'll aerate it a little bit.
See what it does on the sides,how it drops back in.
(27:36):
It does a really nice long legs.
This is some.
This.
The.
The viscosity on this is oily,so let's see what's give her a
taste wow, wow so there's a tonof caramel on the front palate
(28:13):
and then it gets the.
Now this has been sitting, soit's a little bit different.
God, that's good.
There's a.
(28:35):
There's even an oakiness.
There's a slight dusty flavor,the sweetness it's it's candy
corn.
That's what it is, not caramelcorn, it's candy corn.
And then it picks up thesweetness.
Then it hits your back palate.
Let's see what it does one moretime.
(28:56):
I got the finish.
It's like a smoky.
All right, I'm ready to ratethis.
(29:16):
Hey, ct, good to see you.
All right, so, all right.
So, yeah, we could get intothat.
There's.
You know, that's true.
In most cases, there's so muchthat goes into that returning of
(29:43):
the brand and the families onwhat they do.
So that is like that.
One is complicated and you arevery, very, very what would you
say?
Consequential in letting meknow what actually went down and
how it happened and everything,and I appreciate that.
(30:05):
But Jim Beam did do the rightthing in my opinion.
I don't know, heaven Hill hastheir reasons, but at the same
time, it still doesn't mean thatit isn't 2025, based off of a
deal made in the 50s.
So that is something to be said.
(30:27):
You know long time, but here wego.
This is one nose and I don'tknow if everybody, but I will
give it a four on the nose,because this is what I mean.
Mean, it's such a fantasticnose, it there's nothing off
(30:52):
about it, that's notoverpowering with any kind of
alcohol or ethanol or anything.
It's just got that sweet, it'scaramelly, it's, you know,
there's a little bit ofsmokiness on it.
It's like a caramel, like,almost like a burnt caramel corn
, you know, ball, caramel, corn,ball.
(31:16):
I mean it's just like fantastic.
So I give it a four, three,four plus a, but up.
I think that's the strong pointof this whiskey.
I'll give it a five out of fourwith the butt up, up.
Now it goes everywhere thesweetness, but it just doesn't
(31:45):
quite complete.
It's there in the cheeks butit's not like it is on the top
of your, your roof of your mouthor underneath the tongue.
So the, the, the actual body ofthis, I have to give a three of
four and that's pretty damngood for an 86, proof from 1981.
(32:07):
One, two, three Knocks on thebarrel, all right.
So that brings us to taste onthe front palate.
(32:37):
It's like drinking liquid candy.
It's got a dusty aspect that alot of dusties have.
But it's very subtle and thatusually comes out to be, in my
opinion, that after sitting in abottle for you know, 2091, 2021
, 34 years that some of the charon all these bottles, some of
(32:59):
the char, expresses itselfthrough and it's almost like
that's what you can taste on thetaste.
I mean through and it's almostlike that's what you can taste
on the taste.
I mean, the taste is definitelysomething that I wish I could
drink every day, all day.
(33:20):
But but, ooh, that just changed.
I just got total maple syrup,total maple syrup on the finish,
like big-time maple syrup.
Where that came from, I don'tknow, but it all of a sudden was
(33:41):
there, all right.
So I'm going to give the tasteout of five.
I give the taste of five One,two, three, four, five, five
knocks on the barrel, the finish.
I was going to give it a three,thinking that that was the most
(34:06):
unique thing, but the maplesyrup that just hit, oh, I think
, I think, honestly, jim beam, a75 corn, 13 rye, 12 barley is.
I mean, this is before KnobCreek, it's six years, that is
(34:41):
from a different time.
And there's the maple, themaple syrup, on a finish and the
finishes for an 86 proof isstill going.
It's probably not as long asI'd like it to be, as far as a
(35:04):
finish, but I would say it'slong enough to pull off a five.
I'll give this a five.
Two, one, two, three, four,five barrel knocks, which is, uh
(35:25):
, 18 out of 18.
The, the nose was with the,with the but up, up and the body
being a three that made up, andthen the taste and the finish
were spectacular.
Um, scotchy bourbon.
If you could get a, get some ofthis old tay will.
I would highly highly recommendthat.
(35:48):
Very much so.
So, um, there you go.
The score is 18 out of 18.
On old Taylor 1981.
All right.
So that brings us to anotherpart of a couple subjects I've
(36:13):
got to talk about.
But what am I going to pour?
I've got to have a little bitof this.
Maybe I'll just pour the oldLouisville.
Is it open?
Yes, it is.
Let's pour a little bit of theold Louisville.
(36:33):
Oh, I do have some middle Westleft.
I should probably.
But all right.
So there's a bunch of eventscoming up.
We talked a bit, a little bitabout Walker's, um, a little bit
about Walker's going away party.
It is Friday night at 630 Amore, in Floyd's Knob Amore
(36:54):
Restaurant.
Anybody who wants to come.
Walker is being restationed inArizona and he'll be leaving at
the end of May, so we arethrowing him a farewell party
before he actually goes.
So but it's uh, it makes senseto do this and we look forward
to it at our favorite restaurantuh, that is on the planet.
(37:18):
Um, al Popsadero just does afantastic job there and he knows
we're coming.
Um, we're going to be a fairlybig group.
So if you want to come and seeWalker or whatever you know, let
me know and I will adjustaccordingly.
Also, we've got, we will.
I will be in Indiana at OldHomestead visiting with Jolie
(37:44):
Kasperczak and Alan Bishop.
That podcast will happen on aFriday, probably around between
1130 and noon.
That will be going FacebookLive and recording that podcast.
Hopefully you can go YouTubeLive Also.
We'll see how that goes.
I'm going to be getting a newphone tomorrow, so that's kind
of cool.
I'm going to get the top of theline.
(38:04):
Top of the line.
So hopefully even some of ourvideo quality gets done better
and I'll have some more AI towork with.
So that'll be kind of cool.
And then we will be Friday nightat Amore, and then Saturday
morning going to try and get tothe spirits of French Lick See
Loreline down there, see what'shappening there, because they
(38:27):
are a great sponsor of us and wedo have our barrel picks ready
for anybody who wants them.
And then also we have.
We will be seeing that weekendMark Carter and Christy Atkinson
to get a tour of what'shappening at Old Carter.
That'll happen on noon onSaturday.
(38:49):
We'll be meeting up with themand then we'll decide what we're
going to do with Old Carter onour bus tour.
That should be.
I look forward to this.
And then after that, hopefullySunday morning, hopefully want
to see Mr El Presidente, mrRandy Prass, and then also hook
(39:09):
up with Walter at the WhiskeyThief Tasting Room on Sunday
afternoon before I come back.
So that is going to be a reallycool and fun oh, there's the
rain A really cool and funexperience that we're going to
be doing.
But then that leads me to March20,.
(39:31):
May 21st is.
I'm just, I'm just hearing alittle bit about this.
Oh, let me see.
Uh, I've got to, I've got tolook that up.
They are.
I didn't look it up and I wantto say the steel valley.
Oh, she didn't even I got thatpot there.
(39:52):
Did she put the glass down here?
Ah, did it go over there?
Nope, let me look it up.
I will look it up right here.
Let's see.
Is there a search?
Let's see.
Usually there's a search.
I don't see it though.
(40:18):
All right, let's go file newwindow.
Oh, let's see, grab this.
I'm going to tell you theactual group run by Frank Carbon
.
I'm checking it out.
(40:41):
Folks, hold on, I'm going tohit that.
There we go, let's see whatcomes up.
I'm going to hit that.
There we go, let's see whatcomes up.
Craft authentic was still, verystill.
(41:01):
Come on.
Speaker 2 (41:07):
That wasn't fair Ski group, ski group.
Speaker 1 (41:18):
Why is that doing that?
Why would it do that?
Why would it do that?
Let's try it one more time.
(41:42):
Steel Valley whiskey oh, bourbon, I'm doing whiskey.
I think it's that association.
Let's see about that.
Yep, that's what it is theSteel Valley Bourbon Association
(42:03):
.
Frank Carbon is part of thatand there is going to be a
dinner and tasting that we willbe attending.
I checked out the restaurant.
He's going to be leavinginformation, but that is
wednesday night, september 21st,that we will be doing that.
Now we do have our august 6thpodcast with Bernie Lubbers
(42:28):
coming up for Heaven Hill, sothat should be an awesome
podcast also.
So between the tasting, I'mgoing to be setting up the
Crystal Glencairn Club tastingin June or July.
Anybody in the club wants tocome up with something?
They should let me know.
Anybody in the club wants tocome up with something, they
(42:48):
should let me know and I willdefinitely make sure that we
arrange it so that our CrystalGlencairn members can all attend
along with all of our industryCrystal Glencairn to see if we
can get somebody up here.
That's part of the industry.
There's a lot of distillers withthese glasses Greg Schneider,
aaron Harris and Dimmickindustry.
Um, there's a lot of distillerswith these glasses greg
schneider, um, aaron harris anddimmick.
(43:09):
I mean, randy prass will haveone soon.
I thought I gave him initiallyone, so, but that's what we're
looking at and, um, the also youknow frank carbon's doing this.
Uh, if you come to that tasting, it'll be really kind of cool
because we are offering ourbarrel pick to be tasted and
(43:31):
there will be um ability toacquire some bottles.
So check that out for sure.
So I think there was, and theirpick was amazing.
I was able to get it and that'she'll be tasting that.
But that's the smoke wagon.
It's the best smoke wagon I'veever tasted so far.
(43:53):
There are some good ones I'vehad, but this pick is right
there Tons of cherry, it was agreat pick.
It's 118.22, 18.2289 and 861.
Let me tell you what's theproof.
(44:14):
I wanted to say that's thebarrel Time, for let's see, it's
seven years 118.22, proof,59.11 pretty cool, uh, actually
(44:41):
a fantastic bottle.
I've got it for the photo shootthat I'm gonna do, uh, to
promote it when it comes out.
So look for information on that.
Yeah, not this Friday, walker.
It's May 9th.
Friday, may 9th is wheneverything hits.
I do believe I did say May 9th.
I hope I am.
I hope I did.
(45:02):
Anyways, thank you everybodytonight for joining in.
Anyways, thank you everybodytonight for joining in.
I definitely will finish upright here.
We're right at the 45-minutemark, almost to the T, and let
me finish this up.
If you guys want to hang arounda little bit tonight, I can.
(45:23):
But you know, with this partialstuffy nose thing going on, I
don't know, it's just.
You know I don't feel bad, butI got a lot of you know it's
just what it is.
So anyways, all right, thankseverybody for joining us tonight
.
(45:46):
Remember, wwwscotchieburb, oh oh, and everybody on Facebook and
YouTube.
You can hang out for a littlebit afterwards.
I'll keep it going.
That's one of the things thatwe've been doing afterwards and
having pretty good success.
People on Facebook I'll postthe link, you can just jump in
if you want to.
Alright,wwwscotchiebourbonboyscom for
(46:06):
all things Scotchie Bourbon Boys.
Remember, we're on Facebook,instagram, youtube and X.
Also on all the major podcastformats Apple, mainly Apple
iHeart and Spotify.
But no matter how you listen orwatch us, remember you need to
like, listen, comment andsubscribe and make sure you
(46:29):
leave good feedback.
So good bourbon equals goodtimes and good friends, remember
drink responsibly.
Don't drink and drive and liveyour life uncut and unfiltered.
Little Stevo's gonna take usout.
Speaker 3 (47:03):
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.
(47:25):
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.
Speaker 1 (47:42):
Remember next week or next podcast the Derby Podcast.
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