Step into the vibrant world of bourbon and cigars with us at the Kentucky Bourbon Festival, where I'm joined by Gregg Keeley, the spirited owner of the newly christened Larrikin Bourbon Company. Together, we capture the essence of being a 'larrikin,' a character who dances to their own beat and challenges norms, much like the legendary Steve Irwin. Transport yourself to the festival atmosphere as we unveil the exciting rebranding from Lawrenceburg to Larrikin Bourbon Company, a transformation that promises intriguing flavors and a dynamic tasting experience. Immerse yourself in our lively discussion about the bold new face of bourbon culture, enriched by the rise of cigar aficionados and Larrikin's visually enticing distillery including their pioneering walk-in humidor.
Get ready for a sensory exploration as we savor and rate the newly launched Larrikin Bottled In Bond bourbon. With its rich, buttery caramel aroma, hints of tobacco, and dark fruit, it promises a multi-layered tasting journey. Amidst the tasting notes of tart cherry and butter rum sweetness, we award our ratings while entertaining you with tales of the distillery's newest mascot—a towering 25-foot kangaroo. Whether you're a bourbon enthusiast or intrigued by the cultural allure of Lawrenceburg, Kentucky, this episode promises a delightful medley of flavors, stories, and experiences. Cheers to embracing the Larrikin spirit and savoring life's finest moments!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
What's up?
Scotchy Burberry Boys fans,this is Alan Bishop, and if you
have ghosts, you have everything.
Speaker 2 (00:07):
You may know me better as Indianus Alphys and
Blackburn, but if you're anall-American I should tell a
name.
You know my strangeness theterrible and the unexplained.
Speaker 1 (00:19):
You should tune into my new podcast.
Speaker 2 (00:21):
If you have ghosts, you have everything.
It's available now?
No, not now.
We are going to be a podcast,including Spotify.
Speaker 3 (00:29):
Google Podcasts and Amazon this is it?
Speaker 2 (00:31):
You can wear it.
All right, you can wear it.
Speaker 1 (00:34):
It's good.
So just so you know we're goingto get an ad because I'm not
ready.
Speaker 3 (00:42):
We're getting an ad because you're not ready.
There we go.
Speaker 1 (00:45):
There we go with our theme song Theme song away.
Speaker 3 (00:49):
Okay.
Speaker 1 (00:57):
In the podcast studio .
This is live.
Speaker 3 (01:23):
I know it's just like .
It's like you got these there.
Yeah, like a live sign we'relive.
Speaker 1 (01:26):
I thought they were going to be on the live.
You know what?
Huh, Still, what's thedifference?
It's loud out there, right, Allright, here we are podcasting
(01:55):
at the Kentucky Bourbon Festival.
We are in the media suite, butwe were a part of an awesome
live event this morning.
Steve Keeley, owner of GregKeeley.
Greg, it's.
Speaker 3 (02:10):
Steve, you already started Did.
Speaker 2 (02:13):
I get the last name right yeah.
Speaker 1 (02:14):
Okay so I Well people .
Speaker 2 (02:17):
My father-in-law called me Steve before he passed
10 years.
Speaker 3 (02:24):
I already said Greg, like three times.
Speaker 1 (02:27):
That's almost.
I had an employer that was.
His name was Steve Keely.
I knew his name was Steve, butI know your name is Greg.
I was like it's Greg, it's Greg.
And then all of a sudden, outof your mouth comes Steve, I'm
sorry.
So maybe I need to build a boy.
No, maybe he might have beenhaunting me.
(02:49):
Yeah, or you anyways.
Alright with Greg, owner of thebig announcement that you had
today, you can tell everybodyabout that.
Speaker 2 (03:02):
Yeah, well, thanks, we're super excited.
We began our journey and youguys were there at the very
start.
You can tell everybody aboutthat.
Yeah, well, thanks, we're superexcited.
We began our journey and youguys were there at the very
start as Lawrenceburg BourbonCompany in Lawrenceburg,
kentucky.
That was all about an hour and15 minutes ago.
We are now the Larrikin BourbonCompany.
All right, yeah, we're veryexcited and they're doing the
(03:24):
official hat swap right now.
Speaker 3 (03:28):
We go from.
Speaker 2 (03:30):
Lawrenceburg.
I already got mine on.
Speaker 3 (03:31):
Because it's pink and I like it Now Alarican.
Speaker 2 (03:34):
most of you don't know, and I'm sure no one does
is an old Australian slang wordand it means someone that defies
convention, that doesn't likerules.
That is a bit mischievous.
The closest thing we would haveto a larrikin in the US would
be Pete Mitchell.
(03:55):
Alright, that's cool, and inAustralia the archetypal
larrikin is Steve Irwin atProcter and Gamble.
He was an Australian American,so Laritan Bourbon Company.
We still have our greatwhiskeys, but we've got a cool
new logo, new label.
The only thing we've got in thecountry is Hong Kong to try
(04:18):
this on air.
Wow.
Speaker 1 (04:30):
Although at the event when you introduced it, the
first person to taste it as itintroduced was Rox.
It was she was right up therewhen she got it.
Speaker 3 (04:43):
I like, bullied all the guys out of the way.
You did, you did.
Speaker 2 (04:47):
You did, you did, you did.
That's right.
Boom, boom, that was me Boom.
Speaker 1 (04:54):
But let's pour this up in our Glen Cairns, our
Scotch and Brooklyn boys'.
Glen Cairns, he's pouring forus folks.
I would say the labeling isawesome.
Speaker 3 (05:21):
The Australian way pull the top down.
Speaker 1 (05:23):
Right, I mean having a bourbon being poured on at the
Kentucky Bourbon Festival bythe owner and maker of the
bourbon, and you know theblender.
All I'm going to say is, whenyou go to Larkin Urban Company,
(05:45):
it is an experience of allexperiences.
The place is done right.
It's a visual stimulating place.
I can't eat here.
One of the first walk-inhumidors of its type.
Right, yep, right.
I mean I think they're allracing to get theirs in now.
(06:11):
Here they are, yeah, oh yeah,they really are.
Honestly, that's one thing I'vebeen noticing on the Burbank
Trail and that's one thing youknow is that the cigar smoking
cigar smoking's always been apart of it but it's now starting
to be a little bit of a fad.
You know, people are smokingmore I myself probably have a
couple more than I would have inthe past and they're realizing
(06:32):
what cigar smoking means tobourbon.
Oh, you're right.
Yeah, yeah.
Speaker 3 (06:37):
But so Well, and tell them why.
The bourbons take on differentflavors are brought out by the
herbals.
This is from someone whodoesn't smoke cigar, but I do,
but I am an aromatherapist andherbalist so I understand what
the herbs in the tobacco, thedifferent flavors.
(06:58):
So you're sipping the bourbonand then you're smoking the
cigar.
You will get different flavorsout of the bourbon and out of
your cigar.
So they do a lot ofcigar-bourbon pairings.
Speaker 2 (07:09):
Yeah.
Speaker 1 (07:10):
I mean it's just super nice, you still sharing,
absolutely, he's sharing.
Speaker 2 (07:18):
He's busy, he's busy.
I've got whiskey groups allover the world Australia, Japan,
Philippines, Beirut.
I mean I can keep going on andon, but I'm going to be fixing
the project while y'all keeptalking.
Speaker 1 (07:30):
Well, we're going to keep talking, but we're going to
start rating and we're thefirst podcast group to put out
yes, to rate this bourbon, andwe really, really want to do it,
and we're already at 46, so youcould probably.
So this one's released one hourand 15 minutes, that's it.
So for one hour and 15 minutes,we're gonna.
(07:52):
We're gonna give it a rating.
So we do a barrel bash rating.
We don't have any barrels tobash, but we're gonna, I'll bash
something, we'll bash something.
You're the basher, I'll bash.
So the barrel bash rating system, folks, is based off of
evolution, but there are fourcategories.
(08:13):
There is the nose, the body,the taste and the finish.
We give a total of four pointsfor the nose and the body, and
you can give a total of fivepoints for the taste and the
finish, just because we think wehave reasons.
And then also, if you think acategory is exceptional.
(08:34):
If you think a category isexceptional, you can give it a
butt up.
So there's a total of 19 out of18 points for a perfect fur.
You're looking for honest right, or do you want us to give you
like?
You're the distiller?
I'll agree, we're just a book?
Speaker 3 (08:53):
No, we don.
Or do you want us to give you,like?
You're the distiller and we'rejust a book.
Speaker 1 (08:55):
No, we don't do that, we'll be honest.
Speaker 2 (08:57):
You know we haven't done any of that ever since we
started, Much to our detriment.
Speaker 3 (09:03):
That's why I'm telling you that Much to our
detriment.
Speaker 1 (09:06):
I want to put Greg on the spot.
Speaker 2 (09:09):
I handle criticism very badly.
I'm a full spiritual person.
So criticism, I handlecriticism very badly, Criticism
of me I could just go post it.
I could have you all in thatdouble bag out the door and out
the door.
I'm sure you could.
So, you can bear that in mind.
But no, I'm all about it.
If you don't like it, I'm justgoing to read the rest.
Speaker 1 (09:32):
Well, just, and that's the way it always should
be right, it's not about that.
But I already, we already knewwe were going to like this.
I mean, I haven't had anything.
We've had a lot of Lawrenceburgnow it's Larkin, but we've had
a lot of that and we've tasted alot of what you've done and
(09:54):
tasted and folks, it's fantasticwork.
When you walk in there, you dothe tasting experience, you do
the relaxing they give you thetour and everything.
And when you leave there, youknow it's good work, and that's
one thing.
You might have an Australiantake on it, but you guys are
100% a Kentucky group and it'sKentucky-verbal.
Speaker 2 (10:19):
What we call a group and this is something we just
started saying the last coupleof days is traditional Kentucky
with an online spirit.
How do you like that, Jack?
Yeah, Actually, AI jet, have achat deck, it's like my channel.
Speaker 1 (10:37):
It's like your channel.
Ai is a good thing it comes upwith a lot of good stuff.
Speaker 2 (10:41):
I take my line and I'm like awesome, yeah, so
traditional Kentucky with adragon's hair.
Speaker 1 (10:49):
We're definitely excited to taste this.
We've tasted it.
I've had a little bit the nose.
We're waiting for a national.
Speaker 3 (11:08):
You ready, ready, ready, all right.
Well, you go first, because yougot the mic.
Speaker 1 (11:13):
I got the mic and then I'll pass it down.
So this is my new doll.
It's an 8 year old, okay, andit's bottled and bond 100 foot
100.
Now is this your first bottledand bond.
It is yep.
Speaker 2 (11:26):
This is our traditional Nashville, which is
75 to 74.
Speaker 1 (11:33):
And we went down that path because and in the
beginning you know, but it's not.
(11:54):
It's not your beginningdistilling journey, you're not
at the beginning of that, butit's the beginning of your
Kentucky experience, where youbrought all your knowledge to
Kentucky and it's very unique.
One thing's great it's rightaround the corner from Wild
Turkey, make sure.
Yeah, I mean we made a wrongturn and we went down the road
(12:15):
for about a quarter of a mileand there's your entry.
We were turning around in theparking lot of the Wild Turkey,
so it's like it's on the way,but it's in Lawrenceburg.
So if you're at Buffalo, Traceor you're at Whiskey Thief or
any of them.
We were 20 minutes from thedistillery and any time you're
(12:36):
20 minutes from anotherdistillery it sticks Exactly.
It gives you a little time tobreathe.
Alright, so the nose on this Ireally like.
There's a richness, it's almosta butter rum.
There's a little bit of afinish of a tobacco note, Like a
(13:02):
little bit, but it's got thatfirst sweetness and then it
finishes off with that littlebit of tobacco.
I love it.
Speaker 2 (13:13):
The news on this.
I'm getting sort of like abuttery caramel and a little bit
of dark brick.
I'm not quite decided whetherit's like a dark sweet cherry or
maybe a dark plum.
I'm not even sure, I'm not evenready to pull out one of the
scars I'm getting just a slightlittle bit of hope for maybe
(13:36):
just a slight little bit of redleather to it.
I'm really lucky.
Speaker 3 (13:46):
And what's really.
It's very fragrant and complexso you need to take some time,
you know, to get to know what'sreally in there.
But what's forward for me issort of a more of a tart cherry
with an underlying sweetness alittle bit of vanilla.
I give that a little bit of oak, but not too much, yeah.
(14:15):
And sweet, not so much likecaramel or butterscotch, but
more like a sweet.
That's why I said butter rum.
Yeah, but the rum is more warmand this is a little more fruity
to me so yeah, so more like aJolly Rancher, okay, Like a tart
, jolly Rancher, okay Like a.
Speaker 2 (14:36):
Jolly Rancher, all right, so what are you?
Speaker 1 (14:38):
going to do.
I'm going to hold it.
We're going to mount.
Yeah, go ahead.
I will say that any time I sitthere and I can't get enough of
the ball.
Now you're talking, so no, no,you're going to pass.
Speaker 3 (14:48):
I'm going to give it a four, okay, so.
Speaker 2 (14:53):
Okay, so right here, what are you giving it, Nash?
I'm giving it a four also, Ithink it's really complex.
I like it Sweet, buttery littlecaramel.
I like the taste and I love it.
It's really good.
It's almost everything that Ilike.
I like the smell of the bourbon.
That's a five.
Speaker 3 (15:17):
Yeah, it is.
It's a four, four andwingbetween a three and a four, but
the more I smell it, the more Ijust want to give it a four
because it's so complex.
Speaker 1 (15:29):
So I'm going to give it a four, all right.
Speaker 2 (15:36):
Now you can pass the mic.
Speaker 1 (15:38):
Alright, and on to our next category.
Okay, the next category wouldbe the body and in that glass.
Spin that around and you'regetting really nice thickness.
Yeah, yeah, look at those longlegs.
The viscosity in there isinsane.
I think you even can see itover there on Facebook.
It just sits in there,beautiful, in the glass.
(16:01):
Then when you take it, it's gota great mouthfeel.
It has four bottles in one.
I always judge it on the flavorthroughout your whole mouth and
your body.
So, although this isn't hittingquite my cheeks, but it's the
(16:23):
roof of my mouth, my palate,small size, underneath my tongue
, back of my throat.
So it's definitely.
Hey, aaron, we're justfinishing up this one.
This is great.
Yeah, aaron, cut her off.
Say have a.
This is great.
Yeah, we're done.
Have a seat.
We'll be done in a minute.
So we got a two o'clock too, Iknow.
Yeah, would you like to?
Yeah, thanks a lot, yeah, yeah,come on, Aaron.
(16:50):
Okay, so I give it.
As far as a body, I'm going togo three, because usually I go
three, because usually you knowyou get those full.
I mean, you have a ton of themwhere you're talking about
barrel, but for a I always feela three with a on a bottle of
the body is pretty good.
Speaker 2 (17:12):
I really, I really think this has got a great
mouthfeel.
Really nice legs, the way it'sin the glass, but really to me
it coats the top and the sidesof my mouth, and so it's just
hitting all the right points forme.
So I'm actually going to haveto give this a three.
Actually, I'm gonna have togive this.
(17:33):
I'm gonna have to give it athree too.
Speaker 3 (17:41):
See it Beautiful and I'm a three also for all the
same reasons.
I only don't give it a fourbecause it doesn't hit the
cheeks.
The back of my cheeks is Muchas like, I think, a four-wheeler
.
That's about it.
But otherwise it's a party onthe front of your tongue and
your lips.
Very enjoyable Party on thefront.
(18:01):
That's what we like.
Speaker 1 (18:03):
Yeah, that's right, yep, all right.
So that comes to the taste andI get a sweetness in the front,
a honey flavor.
Then I get a cherry flavor,almost like a tart cherry flavor
(18:27):
that goes off the mid-palate tome.
Then I pick up the eight-year,I pick up some of the nice wood
flavor of the barrel.
I guess it goes with the char,so it almost has an aspect of
(18:48):
when you're drinking scotch.
Speaker 2 (18:49):
That's there, that little bit of char there, a
little bit of charm there butcome to the brewery and you can
come to the bar and sign it, andwe work with folks like this.
The longer, plenty of time youget that experience.
Speaker 1 (19:02):
Yeah, yeah, yeah, it's there, it's there.
So, as far as the bourbon goes,I will give it.
I give it a 4 out of 5 as faras can be seen.
Speaker 2 (19:13):
I love you.
I agree with all those points,except that I'm getting a little
bit of honey up front and thenI get that little hardness of
the fruit and then I get thatlittle char and a little bit of
oak and then it starts hittingand it gets to the back across
the mid-count, getting thatleathery little bit of leathery
(19:36):
taste to it, which is reallygood.
But then it goes from that.
It's like the honey comes backin.
The taste of it to me is verygood, very good, hitting all the
right spots for me.
So I'm going to have to give ita five.
(19:57):
I really do like flavors thatare coming out in it and, like
you were saying, the more itsits on my tongue and goes
across, the more that I'mpicking up.
Speaker 3 (20:12):
Yeah, I would have to second most of what Martin said
.
Oh yeah, five, five, five,there we go.
But it's sort of the reversefor me.
So when I first sip it I getmore of that char, a little bit
of smoke, the leather, and thenit softens the longer as it
moves to the back of the tongueor mid palate.
(20:35):
Then it sweetens up a littlebit and goes back to more like
how the nose was with that tartsort of sweet, cherry, lighter
fruit note that comes out.
And what did you give?
it oh a four, a four, all right,because there's so many flavors
.
How can you not?
There's so many flavors, so younot, there's so many flavors so
(20:56):
this drinks to me like a tailor.
Speaker 1 (20:59):
yes, oh, it really does.
I'm going to say something,though, but at 8 years, the
finish is unbelievably long,like long, like it just keeps
going and going and going andgoing, pulls a little cherry out
(21:19):
, a little bit more sugar, alittle bit more char.
I haven't had.
It's been about a minute sinceI had a sip, and so I give the
finish a five out of five.
Woo, all right.
Speaker 2 (21:38):
Five out of five.
I can barely have the mic.
I've already got a glass ofwhiskey.
I don't want to be in thedouble country.
I mean, I started to take it,you did, yeah, finish on this To
to me, and I'm going to goahead and say it is spectacular.
(22:00):
It is lingering and lingeringand lingering.
I'm getting all these flavorsin this drink.
I taste that across my palateand that's so good.
When I took this just a fewminutes ago, so I weighed it and
I wanted some child-friendlyand it's really elastic.
Those flavors are coming across.
(22:21):
It offers you to me like a nicemedium wood, you know, but it
doesn't go all the way down likesome of them do.
So it finishes right in theright spot, all the right
flavors.
It still just keeps coming onon the back sides of my tongue.
(22:43):
They're just there.
Each breath that goes across.
It's like you're tasting it,tasting the whiskey, and I'm
going to have to give it a fivefor myself.
There you go.
It's fantastic, it's fantastic.
Speaker 3 (22:55):
It's fantastic, wow.
So for anybody that watches thepodcast, you know that the
finish is my favorite part of it.
I mean sometimes it can shockyou into the next week, but as
long as you get that that thefinish is long, you know I'm
going to like it.
That if the finish is long, youknow I'm going to like it.
(23:19):
And this one also finishes withthat like smooth oaky
chardonnay fruit notes that Ilike there and apricots.
It's really pretty spectacular.
And last and last and last andlast and last.
I mean after I took that tasteat the tip I didn't want to
drink anything else.
You mean at this time, I know,but then I didn't have any.
Speaker 2 (23:40):
I just didn't want to drink anything else because.
Speaker 1 (23:42):
I didn't want to wreck it.
I didn't want to pour anycrappy bourbon on top of it.
We've got another podcast rightafter this.
Speaker 3 (23:51):
Oh, yeah, well, that's okay.
So I'm going to give it a fiveand a butt up, a butt up, woo,
that's it.
Speaker 2 (24:00):
Yeah, that's probably only happened like three times.
Speaker 1 (24:03):
No, I didn't.
I don't know if I've ever giventhat.
Speaker 3 (24:05):
No, you gave the first butt up, it was all about
the butt too, because I saidbutt up, butt up, and then it
was a joke about the butt, sohere we go, one, two three, four
, five.
Speaker 1 (24:21):
Grab the microphone, Do the totals, oh, do the totals
Okay.
Speaker 3 (24:27):
So that's like an extra point, right?
That's like a six, basicallyTwo, three, four.
So Jeff is 16, 16 out of 18.
That's pretty good.
Martin is 17 out of 18.
And I am 17 out of 18, right.
Speaker 2 (24:49):
So that would add up to be about 17 and a half.
Speaker 1 (24:53):
No, actually 17.
Two 17s and a 16.
So actually 17.
Two 17s and a 16.
So we're like 16 and threequarters.
Yeah, so we'll round up to 17.
Yeah, that's what I was saying.
Speaker 3 (25:05):
I was grabbing the word for it 16.33333.
Out to infinity.
Speaker 2 (25:11):
God that's awesome, thank you, cheers, cheers.
Sherry, thank you for stoppingby.
Oh, mine's awesome, thank you.
Yeah, that's really good,cheers, thank you for stopping
by oh, mine's gone.
Speaker 1 (25:16):
I'm out.
We've got to get back to poursome more of this.
That's really good, yeah, stop.
Speaker 2 (25:27):
Stop by the American Bourbon Company in Lawrenceburg
Kentucky.
Speaker 3 (25:31):
Yeah, see, greg or Katie Peely Box, that big
20-foot kangaroo.
Speaker 1 (25:37):
And maybe sometimes Steve.
Speaker 2 (25:39):
Yes, steve's in sometimes.
And one other thing that willalso help them notice you will
have the new mascot outside theLarkin Bourbon Company.
Speaker 1 (25:51):
Yeah, all right, kentucky's favorite vessel and
the distillery About a 25-footLook for the kangaroo With the
new logo Larrick Bourbon Companyon it.
Speaker 2 (26:01):
Well, here's cheers, Cheers.
Live Larrickin you guys.
Cheers Awesome, Live Larrickin.
All right.
What's up?
Scotchy Burberry Boys fans,this is Alan Bishop, and if you
have ghosts, you have everything.
Speaker 2 (00:07):
You may know me better as Indianus Alphys and
Blackburn, but if you're anall-American I should tell a
name.
You know my strangeness theterrible and the unexplained.
Speaker 1 (00:19):
You should tune into my new podcast.
Speaker 2 (00:21):
If you have ghosts, you have everything.
It's available now?
No, not now.
We are going to be a podcast,including Spotify.
Speaker 3 (00:29):
Google Podcasts and Amazon this is it?
Speaker 2 (00:31):
You can wear it.
All right, you can wear it.
Speaker 1 (00:34):
It's good.
So just so you know we're goingto get an ad because I'm not
ready.
Speaker 3 (00:42):
We're getting an ad because you're not ready.
There we go.
Speaker 1 (00:45):
There we go with our theme song Theme song away.
Speaker 3 (00:49):
Okay.
Speaker 1 (00:57):
In the podcast studio .
This is live.
Speaker 3 (01:23):
I know it's just like .
It's like you got these there.
Yeah, like a live sign we'relive.
Speaker 1 (01:26):
I thought they were going to be on the live.
You know what?
Huh, Still, what's thedifference?
It's loud out there, right, Allright, here we are podcasting
(01:55):
at the Kentucky Bourbon Festival.
We are in the media suite, butwe were a part of an awesome
live event this morning.
Steve Keeley, owner of GregKeeley.
Greg, it's.
Speaker 3 (02:10):
Steve, you already started Did.
Speaker 2 (02:13):
I get the last name right yeah.
Speaker 1 (02:14):
Okay so I Well people .
Speaker 2 (02:17):
My father-in-law called me Steve before he passed
10 years.
Speaker 3 (02:24):
I already said Greg, like three times.
Speaker 1 (02:27):
That's almost.
I had an employer that was.
His name was Steve Keely.
I knew his name was Steve, butI know your name is Greg.
I was like it's Greg, it's Greg.
And then all of a sudden, outof your mouth comes Steve, I'm
sorry.
So maybe I need to build a boy.
No, maybe he might have beenhaunting me.
(02:49):
Yeah, or you anyways.
Alright with Greg, owner of thebig announcement that you had
today, you can tell everybodyabout that.
Speaker 2 (03:02):
Yeah, well, thanks, we're super excited.
We began our journey and youguys were there at the very
start.
You can tell everybody aboutthat.
Yeah, well, thanks, we're superexcited.
We began our journey and youguys were there at the very
start as Lawrenceburg BourbonCompany in Lawrenceburg,
kentucky.
That was all about an hour and15 minutes ago.
We are now the Larrikin BourbonCompany.
All right, yeah, we're veryexcited and they're doing the
(03:24):
official hat swap right now.
Speaker 3 (03:28):
We go from.
Speaker 2 (03:30):
Lawrenceburg.
I already got mine on.
Speaker 3 (03:31):
Because it's pink and I like it Now Alarican.
Speaker 2 (03:34):
most of you don't know, and I'm sure no one does
is an old Australian slang wordand it means someone that defies
convention, that doesn't likerules.
That is a bit mischievous.
The closest thing we would haveto a larrikin in the US would
be Pete Mitchell.
(03:55):
Alright, that's cool, and inAustralia the archetypal
larrikin is Steve Irwin atProcter and Gamble.
He was an Australian American,so Laritan Bourbon Company.
We still have our greatwhiskeys, but we've got a cool
new logo, new label.
The only thing we've got in thecountry is Hong Kong to try
(04:18):
this on air.
Wow.
Speaker 1 (04:30):
Although at the event when you introduced it, the
first person to taste it as itintroduced was Rox.
It was she was right up therewhen she got it.
Speaker 3 (04:43):
I like, bullied all the guys out of the way.
You did, you did.
Speaker 2 (04:47):
You did, you did, you did.
That's right.
Boom, boom, that was me Boom.
Speaker 1 (04:54):
But let's pour this up in our Glen Cairns, our
Scotch and Brooklyn boys'.
Glen Cairns, he's pouring forus folks.
I would say the labeling isawesome.
Speaker 3 (05:21):
The Australian way pull the top down.
Speaker 1 (05:23):
Right, I mean having a bourbon being poured on at the
Kentucky Bourbon Festival bythe owner and maker of the
bourbon, and you know theblender.
All I'm going to say is, whenyou go to Larkin Urban Company,
(05:45):
it is an experience of allexperiences.
The place is done right.
It's a visual stimulating place.
I can't eat here.
One of the first walk-inhumidors of its type.
Right, yep, right.
I mean I think they're allracing to get theirs in now.
(06:11):
Here they are, yeah, oh yeah,they really are.
Honestly, that's one thing I'vebeen noticing on the Burbank
Trail and that's one thing youknow is that the cigar smoking
cigar smoking's always been apart of it but it's now starting
to be a little bit of a fad.
You know, people are smokingmore I myself probably have a
couple more than I would have inthe past and they're realizing
(06:32):
what cigar smoking means tobourbon.
Oh, you're right.
Yeah, yeah.
Speaker 3 (06:37):
But so Well, and tell them why.
The bourbons take on differentflavors are brought out by the
herbals.
This is from someone whodoesn't smoke cigar, but I do,
but I am an aromatherapist andherbalist so I understand what
the herbs in the tobacco, thedifferent flavors.
(06:58):
So you're sipping the bourbonand then you're smoking the
cigar.
You will get different flavorsout of the bourbon and out of
your cigar.
So they do a lot ofcigar-bourbon pairings.
Speaker 2 (07:09):
Yeah.
Speaker 1 (07:10):
I mean it's just super nice, you still sharing,
absolutely, he's sharing.
Speaker 2 (07:18):
He's busy, he's busy.
I've got whiskey groups allover the world Australia, Japan,
Philippines, Beirut.
I mean I can keep going on andon, but I'm going to be fixing
the project while y'all keeptalking.
Speaker 1 (07:30):
Well, we're going to keep talking, but we're going to
start rating and we're thefirst podcast group to put out
yes, to rate this bourbon, andwe really, really want to do it,
and we're already at 46, so youcould probably.
So this one's released one hourand 15 minutes, that's it.
So for one hour and 15 minutes,we're gonna.
(07:52):
We're gonna give it a rating.
So we do a barrel bash rating.
We don't have any barrels tobash, but we're gonna, I'll bash
something, we'll bash something.
You're the basher, I'll bash.
So the barrel bash rating system, folks, is based off of
evolution, but there are fourcategories.
(08:13):
There is the nose, the body,the taste and the finish.
We give a total of four pointsfor the nose and the body, and
you can give a total of fivepoints for the taste and the
finish, just because we think wehave reasons.
And then also, if you think acategory is exceptional.
(08:34):
If you think a category isexceptional, you can give it a
butt up.
So there's a total of 19 out of18 points for a perfect fur.
You're looking for honest right, or do you want us to give you
like?
You're the distiller?
I'll agree, we're just a book?
Speaker 3 (08:53):
No, we don.
Or do you want us to give you,like?
You're the distiller and we'rejust a book.
Speaker 1 (08:55):
No, we don't do that, we'll be honest.
Speaker 2 (08:57):
You know we haven't done any of that ever since we
started, Much to our detriment.
Speaker 3 (09:03):
That's why I'm telling you that Much to our
detriment.
Speaker 1 (09:06):
I want to put Greg on the spot.
Speaker 2 (09:09):
I handle criticism very badly.
I'm a full spiritual person.
So criticism, I handlecriticism very badly, Criticism
of me I could just go post it.
I could have you all in thatdouble bag out the door and out
the door.
I'm sure you could.
So, you can bear that in mind.
But no, I'm all about it.
If you don't like it, I'm justgoing to read the rest.
Speaker 1 (09:32):
Well, just, and that's the way it always should
be right, it's not about that.
But I already, we already knewwe were going to like this.
I mean, I haven't had anything.
We've had a lot of Lawrenceburgnow it's Larkin, but we've had
a lot of that and we've tasted alot of what you've done and
(09:54):
tasted and folks, it's fantasticwork.
When you walk in there, you dothe tasting experience, you do
the relaxing they give you thetour and everything.
And when you leave there, youknow it's good work, and that's
one thing.
You might have an Australiantake on it, but you guys are
100% a Kentucky group and it'sKentucky-verbal.
Speaker 2 (10:19):
What we call a group and this is something we just
started saying the last coupleof days is traditional Kentucky
with an online spirit.
How do you like that, Jack?
Yeah, Actually, AI jet, have achat deck, it's like my channel.
Speaker 1 (10:37):
It's like your channel.
Ai is a good thing it comes upwith a lot of good stuff.
Speaker 2 (10:41):
I take my line and I'm like awesome, yeah, so
traditional Kentucky with adragon's hair.
Speaker 1 (10:49):
We're definitely excited to taste this.
We've tasted it.
I've had a little bit the nose.
We're waiting for a national.
Speaker 3 (11:08):
You ready, ready, ready, all right.
Well, you go first, because yougot the mic.
Speaker 1 (11:13):
I got the mic and then I'll pass it down.
So this is my new doll.
It's an 8 year old, okay, andit's bottled and bond 100 foot
100.
Now is this your first bottledand bond.
It is yep.
Speaker 2 (11:26):
This is our traditional Nashville, which is
75 to 74.
Speaker 1 (11:33):
And we went down that path because and in the
beginning you know, but it's not.
(11:54):
It's not your beginningdistilling journey, you're not
at the beginning of that, butit's the beginning of your
Kentucky experience, where youbrought all your knowledge to
Kentucky and it's very unique.
One thing's great it's rightaround the corner from Wild
Turkey, make sure.
Yeah, I mean we made a wrongturn and we went down the road
(12:15):
for about a quarter of a mileand there's your entry.
We were turning around in theparking lot of the Wild Turkey,
so it's like it's on the way,but it's in Lawrenceburg.
So if you're at Buffalo, Traceor you're at Whiskey Thief or
any of them.
We were 20 minutes from thedistillery and any time you're
(12:36):
20 minutes from anotherdistillery it sticks Exactly.
It gives you a little time tobreathe.
Alright, so the nose on this Ireally like.
There's a richness, it's almosta butter rum.
There's a little bit of afinish of a tobacco note, Like a
(13:02):
little bit, but it's got thatfirst sweetness and then it
finishes off with that littlebit of tobacco.
I love it.
Speaker 2 (13:13):
The news on this.
I'm getting sort of like abuttery caramel and a little bit
of dark brick.
I'm not quite decided whetherit's like a dark sweet cherry or
maybe a dark plum.
I'm not even sure, I'm not evenready to pull out one of the
scars I'm getting just a slightlittle bit of hope for maybe
(13:36):
just a slight little bit of redleather to it.
I'm really lucky.
Speaker 3 (13:46):
And what's really.
It's very fragrant and complexso you need to take some time,
you know, to get to know what'sreally in there.
But what's forward for me issort of a more of a tart cherry
with an underlying sweetness alittle bit of vanilla.
I give that a little bit of oak, but not too much, yeah.
(14:15):
And sweet, not so much likecaramel or butterscotch, but
more like a sweet.
That's why I said butter rum.
Yeah, but the rum is more warmand this is a little more fruity
to me so yeah, so more like aJolly Rancher, okay, Like a tart
, jolly Rancher, okay Like a.
Speaker 2 (14:36):
Jolly Rancher, all right, so what are you?
Speaker 1 (14:38):
going to do.
I'm going to hold it.
We're going to mount.
Yeah, go ahead.
I will say that any time I sitthere and I can't get enough of
the ball.
Now you're talking, so no, no,you're going to pass.
Speaker 3 (14:48):
I'm going to give it a four, okay, so.
Speaker 2 (14:53):
Okay, so right here, what are you giving it, Nash?
I'm giving it a four also, Ithink it's really complex.
I like it Sweet, buttery littlecaramel.
I like the taste and I love it.
It's really good.
It's almost everything that Ilike.
I like the smell of the bourbon.
That's a five.
Speaker 3 (15:17):
Yeah, it is.
It's a four, four andwingbetween a three and a four, but
the more I smell it, the more Ijust want to give it a four
because it's so complex.
Speaker 1 (15:29):
So I'm going to give it a four, all right.
Speaker 2 (15:36):
Now you can pass the mic.
Speaker 1 (15:38):
Alright, and on to our next category.
Okay, the next category wouldbe the body and in that glass.
Spin that around and you'regetting really nice thickness.
Yeah, yeah, look at those longlegs.
The viscosity in there isinsane.
I think you even can see itover there on Facebook.
It just sits in there,beautiful, in the glass.
(16:01):
Then when you take it, it's gota great mouthfeel.
It has four bottles in one.
I always judge it on the flavorthroughout your whole mouth and
your body.
So, although this isn't hittingquite my cheeks, but it's the
(16:23):
roof of my mouth, my palate,small size, underneath my tongue
, back of my throat.
So it's definitely.
Hey, aaron, we're justfinishing up this one.
This is great.
Yeah, aaron, cut her off.
Say have a.
This is great.
Yeah, we're done.
Have a seat.
We'll be done in a minute.
So we got a two o'clock too, Iknow.
Yeah, would you like to?
Yeah, thanks a lot, yeah, yeah,come on, Aaron.
(16:50):
Okay, so I give it.
As far as a body, I'm going togo three, because usually I go
three, because usually you knowyou get those full.
I mean, you have a ton of themwhere you're talking about
barrel, but for a I always feela three with a on a bottle of
the body is pretty good.
Speaker 2 (17:12):
I really, I really think this has got a great
mouthfeel.
Really nice legs, the way it'sin the glass, but really to me
it coats the top and the sidesof my mouth, and so it's just
hitting all the right points forme.
So I'm actually going to haveto give this a three.
Actually, I'm gonna have togive this.
(17:33):
I'm gonna have to give it athree too.
Speaker 3 (17:41):
See it Beautiful and I'm a three also for all the
same reasons.
I only don't give it a fourbecause it doesn't hit the
cheeks.
The back of my cheeks is Muchas like, I think, a four-wheeler
.
That's about it.
But otherwise it's a party onthe front of your tongue and
your lips.
Very enjoyable Party on thefront.
(18:01):
That's what we like.
Speaker 1 (18:03):
Yeah, that's right, yep, all right.
So that comes to the taste andI get a sweetness in the front,
a honey flavor.
Then I get a cherry flavor,almost like a tart cherry flavor
(18:27):
that goes off the mid-palate tome.
Then I pick up the eight-year,I pick up some of the nice wood
flavor of the barrel.
I guess it goes with the char,so it almost has an aspect of
(18:48):
when you're drinking scotch.
Speaker 2 (18:49):
That's there, that little bit of char there, a
little bit of charm there butcome to the brewery and you can
come to the bar and sign it, andwe work with folks like this.
The longer, plenty of time youget that experience.
Speaker 1 (19:02):
Yeah, yeah, yeah, it's there, it's there.
So, as far as the bourbon goes,I will give it.
I give it a 4 out of 5 as faras can be seen.
Speaker 2 (19:13):
I love you.
I agree with all those points,except that I'm getting a little
bit of honey up front and thenI get that little hardness of
the fruit and then I get thatlittle char and a little bit of
oak and then it starts hittingand it gets to the back across
the mid-count, getting thatleathery little bit of leathery
(19:36):
taste to it, which is reallygood.
But then it goes from that.
It's like the honey comes backin.
The taste of it to me is verygood, very good, hitting all the
right spots for me.
So I'm going to have to give ita five.
(19:57):
I really do like flavors thatare coming out in it and, like
you were saying, the more itsits on my tongue and goes
across, the more that I'mpicking up.
Speaker 3 (20:12):
Yeah, I would have to second most of what Martin said
.
Oh yeah, five, five, five,there we go.
But it's sort of the reversefor me.
So when I first sip it I getmore of that char, a little bit
of smoke, the leather, and thenit softens the longer as it
moves to the back of the tongueor mid palate.
(20:35):
Then it sweetens up a littlebit and goes back to more like
how the nose was with that tartsort of sweet, cherry, lighter
fruit note that comes out.
And what did you give?
it oh a four, a four, all right,because there's so many flavors
.
How can you not?
There's so many flavors, so younot, there's so many flavors so
(20:56):
this drinks to me like a tailor.
Speaker 1 (20:59):
yes, oh, it really does.
I'm going to say something,though, but at 8 years, the
finish is unbelievably long,like long, like it just keeps
going and going and going andgoing, pulls a little cherry out
(21:19):
, a little bit more sugar, alittle bit more char.
I haven't had.
It's been about a minute sinceI had a sip, and so I give the
finish a five out of five.
Woo, all right.
Speaker 2 (21:38):
Five out of five.
I can barely have the mic.
I've already got a glass ofwhiskey.
I don't want to be in thedouble country.
I mean, I started to take it,you did, yeah, finish on this To
to me, and I'm going to goahead and say it is spectacular.
(22:00):
It is lingering and lingeringand lingering.
I'm getting all these flavorsin this drink.
I taste that across my palateand that's so good.
When I took this just a fewminutes ago, so I weighed it and
I wanted some child-friendlyand it's really elastic.
Those flavors are coming across.
(22:21):
It offers you to me like a nicemedium wood, you know, but it
doesn't go all the way down likesome of them do.
So it finishes right in theright spot, all the right
flavors.
It still just keeps coming onon the back sides of my tongue.
(22:43):
They're just there.
Each breath that goes across.
It's like you're tasting it,tasting the whiskey, and I'm
going to have to give it a fivefor myself.
There you go.
It's fantastic, it's fantastic.
Speaker 3 (22:55):
It's fantastic, wow.
So for anybody that watches thepodcast, you know that the
finish is my favorite part of it.
I mean sometimes it can shockyou into the next week, but as
long as you get that that thefinish is long, you know I'm
going to like it.
That if the finish is long, youknow I'm going to like it.
(23:19):
And this one also finishes withthat like smooth oaky
chardonnay fruit notes that Ilike there and apricots.
It's really pretty spectacular.
And last and last and last andlast and last.
I mean after I took that tasteat the tip I didn't want to
drink anything else.
You mean at this time, I know,but then I didn't have any.
Speaker 2 (23:40):
I just didn't want to drink anything else because.
Speaker 1 (23:42):
I didn't want to wreck it.
I didn't want to pour anycrappy bourbon on top of it.
We've got another podcast rightafter this.
Speaker 3 (23:51):
Oh, yeah, well, that's okay.
So I'm going to give it a fiveand a butt up, a butt up, woo,
that's it.
Speaker 2 (24:00):
Yeah, that's probably only happened like three times.
Speaker 1 (24:03):
No, I didn't.
I don't know if I've ever giventhat.
Speaker 3 (24:05):
No, you gave the first butt up, it was all about
the butt too, because I saidbutt up, butt up, and then it
was a joke about the butt, sohere we go, one, two three, four
, five.
Speaker 1 (24:21):
Grab the microphone, Do the totals, oh, do the totals
Okay.
Speaker 3 (24:27):
So that's like an extra point, right?
That's like a six, basicallyTwo, three, four.
So Jeff is 16, 16 out of 18.
That's pretty good.
Martin is 17 out of 18.
And I am 17 out of 18, right.
Speaker 2 (24:49):
So that would add up to be about 17 and a half.
Speaker 1 (24:53):
No, actually 17.
Two 17s and a 16.
So actually 17.
Two 17s and a 16.
So we're like 16 and threequarters.
Yeah, so we'll round up to 17.
Yeah, that's what I was saying.
Speaker 3 (25:05):
I was grabbing the word for it 16.33333.
Out to infinity.
Speaker 2 (25:11):
God that's awesome, thank you, cheers, cheers.
Sherry, thank you for stoppingby.
Oh, mine's awesome, thank you.
Yeah, that's really good,cheers, thank you for stopping
by oh, mine's gone.
Speaker 1 (25:16):
I'm out.
We've got to get back to poursome more of this.
That's really good, yeah, stop.
Speaker 2 (25:27):
Stop by the American Bourbon Company in Lawrenceburg
Kentucky.
Speaker 3 (25:31):
Yeah, see, greg or Katie Peely Box, that big
20-foot kangaroo.
Speaker 1 (25:37):
And maybe sometimes Steve.
Speaker 2 (25:39):
Yes, steve's in sometimes.
And one other thing that willalso help them notice you will
have the new mascot outside theLarkin Bourbon Company.
Speaker 1 (25:51):
Yeah, all right, kentucky's favorite vessel and
the distillery About a 25-footLook for the kangaroo With the
new logo Larrick Bourbon Companyon it.
Speaker 2 (26:01):
Well, here's cheers, Cheers.
Live Larrickin you guys.
Cheers Awesome, Live Larrickin.
All right.
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