July 10, 2025 • 64 mins
We explore the Evan Williams Master Blend, a special bourbon only available at the Evan Williams Experience distillery in Louisville, featuring their 23-year-old bourbon among other expressions.
• Exclusively available at the Evan Williams Experience in Louisville, not at the Heaven Hill distillery
• Masterful blend of five Evan Williams expressions including 23-year-old single barrel bourbon
• Priced reasonably for a bourbon containing such aged components
• The nose offers caramelized sugar, apple, banana, and subtle vanilla notes
• Remarkable flavor evolution that transforms from initial taste through the finish
• Long-lasting apple-like finish that lingers pleasantly without needing a chaser
• Received a rare perfect score for finish with a 16/18 overall rating
• Perfect for sharing with special friends and family
• Will be included in our upcoming Scotchy Bourbon Boys bus tour
Join us on our bus tour that includes a visit to the Evan Williams Experience where you can try this exceptional bourbon blend yourself.
What makes a bourbon worth the journey? In this special tasting episode, we dive deep into Evan Williams Master Blend – a distillery-only treasure that brings together five different expressions including their coveted 23-year-old single barrel.
The magic of this bourbon lies in its remarkable evolution. Beginning with gentle aromas of caramelized sugar, apple, and subtle floral notes, each sip takes you on a journey reminiscent of slowly caramelizing bananas – transforming from fruit-forward sweetness to rich, complex caramel. Most surprising is the extraordinary finish that lingers with a pleasant apple-like sweetness long after the sip is gone. Unlike many bourbons where the finish is merely an aftermath, here it becomes an entirely new experience worth savoring.
What struck us most was how this 90-proof offering delivers complexity without overwhelming intensity. It's approachable yet sophisticated, making it perfect for sharing with special friends and family. Despite containing well-aged components, it remains reasonably priced (historically under $100), representing one of bourbon's best values if you're willing to make the pilgrimage to Louisville.
Our conversation also explores the science behind bourbon production – from how barrel char affects hangovers to the importance of oak's natural properties in whiskey aging. We even touch on the fascinating details of how specific growing conditions of oak trees influence the final flavor profile.
Ready to experience this special bourbon yourself? Join our upcoming Scotchy Bourbon Boys bus tour featuring the Evan Williams Experience or plan your own visit to Louisville. Have you tried any distillery-only releases that surprised you? Let us know in the comments!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, Kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 2 (01:05):
We'll be right back.
Speaker 3 (02:09):
All right, Welcome back to another podcast of the
Scotchy Bourbon Boys.
How was that everybody?
Could you see that on yoursright there?
Speaker 4 (02:27):
Knobs, I saw it through Zoom, but I also was
watching the Facebook feed andthey did not see it.
It did not play.
Speaker 3 (02:38):
How is that even something?
Usually when I share the screenI notice that too.
It seemed like time out.
I wonder if they could hear it.
Speaker 4 (02:47):
No, because I haven't turned up the volume.
It was nothing.
Speaker 3 (02:51):
No, there was nothing .
Speaker 4 (02:53):
There was nothing Because you're streaming through
Zoom.
Zoom lagged out basically anddid not show that to the
audience, but I heard it on theZoom recording okay, there we go
.
Speaker 3 (03:07):
Yeah, so that's the first time it didn't play for
facebook I hit, so obviouslyfacebook had some issue with the
sharing of the screen.
Good thing I'm not sharing abunch of screens tonight.
Welcome everybody to thepodcast.
Uh, welcome, welcome, welcome.
Just remember, here we aretonight.
(03:28):
We've got knobs.
I'm excited we are doing theEvan Williams Master Blend.
This is one of the special.
I didn't tell you, but this isa special bourbon to me.
It's only before you know whenwe get into this.
It's only available at the EvanWilliams Experience distillery
(03:49):
in Louisville.
It's not available at theHeaven Hill distillery, which
Heaven Hill makes Evan Williamsand is part of it.
It's only distillery only of ablend of a lot of their
different things, includingtheir 23-year-old Evan Williams
(04:14):
bourbon and there's some of thatin here and it makes a really,
really nice.
It's a fantastic bottle.
But with that said, welcome tothe show, Nobs.
Speaker 4 (04:27):
Thank you for having me.
Speaker 3 (04:28):
Yeah, I look forward to it.
If anybody.
Well, I guess I can't sayanything, so I won't.
I won't give out any personalinformation about you going
forward.
Speaker 4 (04:39):
Yeah, thanks.
Speaker 3 (04:40):
There you go.
It's wwwscotchiebourbonboyscomfor all things Scotchie Bourbon
Boys.
We got Glen Cairns, we gotT-shirts and also check us out
every once in a while.
We have bourbon balls.
We have a lot of pecans soakingright now, so bourbon balls are
going to start being a thing.
I've got some bourbon, somepecans that have been soaking
(05:01):
for since 20, 20, 23.
So that's going to beinteresting to see what kind of
a bourbon ball.
You soak those pecans inbourbon, and the longer it's in
there, it seems like the better.
The bourbon ball.
Also, remember, we're onFacebook, Instagram, YouTube and
X, along with Apple, iHeart,Spotify and any other place that
(05:22):
you can listen to us on thepodcast, any other place that
you can listen to us on thepodcast.
But whether you listen to us orwatch us, make sure that you
like, listen, comment, subscribeand leave good feedback.
All right, so there we go.
We've got the whole promotionout of the way.
How have you been?
Speaker 4 (05:41):
I've been doing good.
Speaker 3 (05:56):
Just you know stay-at-home dad, so nothing too
exciting going on.
And then also you've got SuperNash CT, about 10 years younger,
but you represent the up andcoming bourbon drinkers Now am I
the youngest on the podcast?
Speaker 4 (06:15):
Is there anyone?
No, no there is.
Speaker 3 (06:17):
You are the youngest one that I have on all that at
all.
I mean, there's never been,except when alice scared the
ever-living crap out of me well,that doesn't count, she's not
drinking right?
No, as far as a guest orwhatever, you're definitely the
youngest and I I always want toget your perspective, because
(06:40):
when we first started this, whenI first started this journey,
uh, you weren't even.
I believe that would be 2019,which is like it would be six
years you weren't even yetdrinking age.
Speaker 4 (06:54):
Drinking age yes, right, make that clear.
Speaker 3 (06:59):
Drinking age, when you were drinking AIDS, you
liked gin, and when you turned21, we shared a bottle of Knob
Creek, a barrel pick, but thatbarrel was, I believe.
Speaker 4 (07:14):
I want to say we did not share that.
Speaker 3 (07:18):
Well, I gave it to you.
Speaker 4 (07:19):
Yeah, you gave it to me.
I was going to say that was thepandemic bottle, but I shared
it.
Yeah, but we didn't like have adrink together.
Speaker 3 (07:28):
No but I gave that because it was bottled on your
actual.
Speaker 4 (07:35):
Mm, hmm.
Speaker 3 (07:36):
Or was it bottled?
Speaker 4 (07:38):
on the day I was born .
Speaker 3 (07:40):
It was distilled on the day you were born.
Speaker 4 (07:42):
No, no, it was bottled.
It was bottled on your birthday, two or three years born.
No, no, it was bottled.
It was distilled like two orthree years before or whatever.
Speaker 3 (07:47):
Yeah, it was bottled on your birthday so that was
kind of cool.
And no, it was put in thebarrel so they had when it was
distilled.
Speaker 4 (07:59):
Oh no, sorry, it was put in the barrel on your
birthday.
Speaker 3 (08:03):
And then it was nine years old when it was bottled.
So it was a nine-year-old andyou were able to.
Speaker 4 (08:10):
So technically that bourbon was the same age as me.
It wasn't aged that long butlike you shared birthdays.
Yeah, we shared birthdays.
Speaker 3 (08:24):
It was born you.
You know you were 21, so minusnine that puts it at 12, right.
So yeah, but it's I know it wasactually in the bottle it's
actually distilled on yourbirthday, when you were 12 years
old I still have the bottle.
Well, it was really kind ofcool that you actually that
bottle was that aligned withyour birthday, which was great
(08:47):
and then but you were a huge gindrinker.
Speaker 4 (08:52):
And there was.
I mean, do you want to know why?
It was a huge gin drinker?
Speaker 3 (08:55):
No, we don't have to get into those details, but you
were, and when we would go todistilleries, mom would always
buy you gin.
Yes, mom would always buy yougin, yes, and I still, I still
think gin it.
Speaker 4 (09:10):
It's the consistent taste.
I think that I liked it of it,like you could mix it with
anything and it consistentlyalways tasted the same like
nothing, well, almost likenothing nothing or christmas
trees which I love christmas.
I love christmas trees.
Speaker 3 (09:31):
I can tell you that, in my opinion, um, vodka doesn't
suck.
I mean gin doesn't suck as muchas but did he?
Okay, it wasn't totally clear,but did hear the angel, okay,
okay.
So gin didn't suck, doesn'tsuck as much as vodka.
(09:54):
Vodka for me I don't like.
I mean I don't like it at allthe whole thing about it.
But gin I didn't like either.
Speaker 4 (10:04):
But like I don't know .
You don't have any like veryfond vodka memories from your
youth.
No, no I do I mean that vodka.
Um, let's see fireball that'snot vodka jaeger what I'm saying
.
Speaker 3 (10:22):
These are like very college fireball and jager are
are, you know, southern comfort?
I I can't drink southerncomfort.
If you put southern comfort, Iwould throw up by my nose well,
most people do.
Speaker 4 (10:37):
Yeah, I hate, me included.
Most people do.
So you know there's, you drinkfireball until you can't drink
fireball right, no well, I mean,fireball is a popular thing.
Speaker 3 (10:50):
I mean I, I can honestly say I, I've had it.
Speaker 4 (10:54):
I don't think I've seen anyone over the age of 30
drinking fireball I just I've.
Speaker 3 (10:59):
I never tried it.
So the last couple of yearsI've had it twice and I mean
it's not a it's not.
It's not a unpleasant.
What would you say?
It's not unpleasant.
Speaker 4 (11:12):
Yeah, I guess I'm also thinking of drinking liquor
straight like shots.
Speaker 3 (11:17):
more so, yeah, but the whole I'm not too far
removed from that life right,but the whole, but that's why,
that's what the that's whatwe're getting into, the
evolution of now you drinkingand enjoying bourbon, uh, and
understanding it andunderstanding kind of how it
works, uh, and there's.
Speaker 4 (11:37):
It's a great bridge because it's usually much higher
proof, and I will contest thatit's a lot less hangovers,
almost almost like a different.
When you get a hangover onbourbon it's not the same as a
hangover on gin or vodka yeah, Imean, I agree, I'll give you
(12:02):
that, and also yeah those willknock you out for a whole day,
where bourbon not so much.
You do have to drink a lot ofbourbon to get to that point.
Speaker 3 (12:12):
Well, but there's a reason for that.
We've talked about it.
It's like the charcoaldistillery of the barrels.
yes, the charcoal, the char ofthe barrel works as an actual
filter, I mean, and it takes outthe bad stuff Some brands with
how they distill, they need thetime in the filter to take that
(12:33):
out, to get it in and out.
Plus, it adds the flavor of thecaramelized sugars that are in
those barrels.
And Greg Schneider, who's, youknow, completely a fan of our
podcast, he's watching tonightand he's been commenting.
(12:53):
He understands the barrel morethan almost anybody.
He understands it at amolecular level and all the
aging and he's dealt with.
He was the head of the cooperageof Brown and Foreman for eight
years.
He actually ran their cooperage.
So he understood how thebarrels were made, the
maturation, the wood, how it wasaged, how it was put together,
(13:16):
everything like that, and it allmakes a difference.
It even makes a differencewhere the tree came from.
If you're making barrels fromstaves that are all from one
tree area, uh, or the they'renot intertwined.
A lot of times a tree will getcut up into different staves and
end up one stave will be inthis barrel, one stave will be
in that, but it all plays intowhat whiskey tastes like.
Speaker 4 (13:39):
Is there any places that like pride themselves on
like specific trees to getbetter taste?
Speaker 3 (13:45):
yeah, we're well all the barrel Independent Stave,
which is a large, they provideJim Beam and the larger
distilleries Plus they provideGreg was some, he's worked it
out to buy barrels from thedifferent barrel cooperages.
(14:05):
There's one called cantoncooperage.
Um, canton moved to kentuckybut it used to be in canton,
ohio, the cooperage.
I mean there's so manydifferent cooperages.
There's one that middle westspirits uses, they, I want to
say kelvin cooperage, and then,um, you know, they're all using
and having different.
That all makes a difference.
(14:26):
And some of the wood comes fromMissouri.
But then there's the great WestVirginia Barrel Company and
they're making barrels that Greghad them make barrels from oak
off of the shade side of themountain, oak off of the shade
(14:48):
side of the mountain.
Because the shade side of themountain uh allows the barrel uh
to have tighter rings becausethe, the, the tree will go grow
smaller and slower.
Yes, so the rings, so thatyou're getting more of the wood
compounds in there with the morerings to get more flavor out of
.
So there's all that kind ofstuff that goes into it.
Speaker 4 (15:04):
You know what I mean oh I, I totally agree, I would.
I actually think it'd be kindof cool to see of like, like,
just try different tree species.
What a sugar maple would tastelike, you know, coming out like
a sugar maple barrel, well, onefor bourbon.
Speaker 3 (15:18):
It has to be an oak.
But there's a reason for itbeing oak, because I of the
chemical makeup of oak.
There's a certain chemical typetylo, tylo I I.
I've heard greg say it amillion times.
Maybe he'll put it up there,maybe he won't.
Um tylosis, it's a um and it'sa compound that seals those
(15:44):
barrels so they don't leak.
So if you put a maple barrel oryou do other barrels, it
wouldn't be bourbon, it could bewhiskey, but those barrels will
leak it's.
They're just not conducive toholding the whiskey in there
yeah okay, so there you go, sothat, that's, that's that.
But so you know, as you went, Ihad you trying whiskey and
(16:09):
bourbons, but you were still agin guy for a while, and now
you've pretty much switched over, right.
Speaker 4 (16:16):
Pretty much, yeah, but it's hard to not switch over
when most of it's free.
Speaker 3 (16:23):
Why is that?
Speaker 4 (16:25):
I wonder yeah.
Speaker 3 (16:26):
So one of the things I'm going to surprise you with
is I'm bringing Not a surpriseanymore.
No, no, no.
Well, yeah, I'm surprising youon the podcast.
I'm bringing this, which isDiablo's cut.
This is Diablo's Cut Smoker Kit.
So we're smoking.
(16:47):
We're going to smoke some oldfashions.
When I come up, You've gotbitters right and cherries.
Speaker 4 (16:55):
No, I have cherries, I don't have bitters.
Speaker 3 (16:58):
Okay, I'll bring some bitters.
Speaker 4 (17:00):
I don't really make drinks, I just go straight.
Speaker 3 (17:05):
This is the greatest torch ever that came in the kit.
Speaker 4 (17:09):
I love my.
You know, here's a little thingI love my.
I won't show the brand, but Ilove my.
Here's the extra I have tonight.
This is a reused jelly jar withsome Woodford Reserve in it.
Okay, so I like drinking thatat room temperature.
(17:30):
Everybody likes it how theylike to do it.
Speaker 3 (17:33):
With nothing in it.
We're not going to explain whyit's in a jelly jar.
Speaker 4 (17:40):
We're not.
I can say I get free alcoholwhen I work a shift at my job,
so I just take it home.
A lot of people will just drinkit right then and there, before
driving home.
Speaker 3 (17:55):
Well, that's a really good.
I always thought it was a goodplace to work if you're getting
free, pour, free, free, uh, pouron your on your breaks.
But my question is is what's so?
You work at a place?
Speaker 4 (18:14):
you could.
You could actually no, youcan't.
You can't say that we're gonnarestaurant.
Speaker 3 (18:18):
You work at a restaurant that specializes in
barbecue in the area by yourhouse where I live.
Yeah and um.
So what, what?
What do they have on the shelfthere?
Do they have any high-end stuff?
I mean, I was there and theyhad buffalo trace, which that is
(18:40):
a great.
Speaker 4 (18:41):
Buffalo Trace, woodford Reserve.
They used to have Knob Nine andI think they stopped doing it
because of me Because, well, Iwould be the only thing I would
get and I'm friends with all thebartenders, so they are very
generous and then about twoweeks ago they ran out and it
(19:07):
hasn't come back and I'm like,are we getting more?
And their bartenders are like Idon't know.
So I think they may have beenlike, wow, this.
Speaker 3 (19:16):
Nah, that's kind of how it works when it's a bar.
What's available is what'savailable when they're doing it.
So they're probably got it onorder or whatever, but and it's
not available for the thingright now because because
probably this podcast is makinguh, knob nine so popular,
(19:38):
popular, yeah, when knobs is onthat.
Uh, you know, people are justbuying it up and there's not
enough for you anymore.
Speaker 4 (19:45):
Yeah, I know Well the other thing they always have.
They pretty much haveeverything from Traverse City
Distillery or Traverse CityDistilling Co.
They do have three or fourbottles from Iron Fish, but none
of them are barrel strength.
They're all pretty low proof interms of, you know, bourbon
(20:06):
goes, and then also there's abunch of flavored specialty
stuff.
I've tried the cherry bourbonfrom, uh, traverse city
distillery or distilling co yeah, I think that's what it's
called.
yeah and it's good, but it'slike I mean.
It's like I yeah and it's good,but it's like I mean it's like
I'm over-exaggerating when I saythis, but it's like 5%, like
(20:29):
it's nothing.
It's not like because it'sflavored and whatnot.
It just it isn't strong.
It's meant to be added tosomething, not its own thing.
Speaker 3 (20:40):
Yeah, I actually have-.
Speaker 4 (20:42):
Iron fish does like a salted caramel too.
That's really low proof.
Speaker 3 (20:46):
And again there yeah, have you been to iron fish?
I have not been to iron fishwell, maybe we got to go there
this time I was gonna say thesaturday, it would be.
It would be saturday we couldjust break away real quick and
head over there for a coupleminutes A couple minutes.
Speaker 4 (21:03):
Let's all go over there and get a meal.
Speaker 3 (21:07):
They have a restaurant.
Speaker 4 (21:09):
It's a whole restaurant.
Speaker 3 (21:11):
Okay, I didn't know, I have no idea.
Speaker 4 (21:13):
It would be very interesting, but it's a little
bit high-end for the area.
Speaker 3 (21:19):
What does that have to do with it?
It's not too high-end for us.
Speaker 4 (21:22):
That's what I'm saying.
I don't personally go because Idon't have $40 to spend on a
dinner.
I'm just saying it's 35 proofthe cherry.
Thank you, john Ritt, for that.
Speaker 3 (21:37):
Still that's the cherry John knows a lot.
Yes, thanks, thanks for that,definitely, but it is.
Speaker 4 (21:44):
It is tasty.
I'm not going, definitely, butit is tasty.
I'm not going to say that it'snot tasty.
Speaker 3 (21:47):
I have a bottle right here, right down there.
I can actually see it when Iturn my head.
Speaker 4 (21:52):
The only bad thing I could possibly say about the
Traverse City Distilling Companyis that we just need to get the
cherries right.
Is that we just need to get thecherries right?
Speaker 3 (22:04):
All their whiskey and bourbon is good but their
cherries just don't match upwith the options here in
Northern Michigan.
Wait, are we talking abouttheir?
Speaker 4 (22:17):
cherry whiskey?
No, no, no, their cocktail,cherries.
Speaker 3 (22:20):
Cocktail cherries Okay.
Okay.
Well, that's a pretty goodthing.
If you say that's all they gotto get is right.
Is the cocktail cherries?
Okay, well, that's a prettygood, uh thing.
If you say that's all they gotto get, is right is the cocktail
and they have, they and that'sand that's.
Speaker 4 (22:31):
You know, up here it cherries are everywhere, and
places that don't even doalcohol will come out with
cocktail cherries.
There's a lot up here.
I've tried like six or sevendifferent brands at this point.
Speaker 3 (22:42):
I mean, your area of Michigan is just known for
cherries, so that's the cherrycapital.
That, and Door County,wisconsin those two places just
do cherries fantastically.
All right, so we've got thepour.
So do you have it in your glassyet?
Speaker 4 (23:03):
No, I'm going to pour it right now.
I'll pour it on camera.
Speaker 3 (23:06):
So one of the cool things I find with this
particular I'm going to use myGlen Karen Scotchy Bourbon Boys,
glen Karen.
Uh, one of the things I findabout this one particular, this
this is a blend and let me dothe.
Speaker 4 (23:24):
Wait, do you see that when it pours out, it makes
this nice little spiral.
Speaker 3 (23:31):
Hold on, I'm not watching.
Oh, out of the bottle that Isent.
Speaker 4 (23:37):
Well, no, I think it's just because it's a little
the whiskey's.
I don't know, maybe it's thebottle, I don't know I've never
noticed that and here it is.
Speaker 3 (23:49):
So when you go on the tour and the Evan Williams
experience and everybody, thebus tour that we're going to be
going on with the Evan Williamsexperience is part of the bus
tour this year of the scotchybourbon boys bus tour and it's
going to be fantastic.
But at the, the evan williamsexperience in louisville it's
(24:10):
one of the coolest tours thatare are available.
Plus it's a mass.
So they have the 12 year theyrelease from there.
They actually have a distillerythere and they call it Square
Six I'm pretty sure that's whatit's called and that bottle is
(24:31):
their own distillate that theymake right there.
But they have the 12-year andthe Evan Williams Master Blend
that our distillery releases.
Okay, so John said it's 35proof.
Speaker 4 (24:44):
I also just yeah, it's 35.
But again, I'm used to the knobbeing what is it?
Knob 100?
Speaker 3 (24:53):
Well, it's 120 in the barrel.
Proof their single barrels canbe a hundred, and then also
their regular, I believeactually knob creek is a hundred
uh, not, yeah, knob, because Ihave the bottle right here.
Knobs 100 yeah, and their singlebarrels are 120.
Now they've been changing thatlately.
(25:14):
They've been allowing people tonot just get it at 120, they
can get it at barrel proof whenyou do a barrel pick.
Okay, so this one is amasterful blend.
A masterful blend of fivevarious Evan William expressions
.
Each of these well-craftedbourbons have been married
together to form a rare andunique bottling of bourbon.
(25:35):
The Evan Williams familyincludes four different American
whiskey types, all representedand expertly mingled to form a
distinctive quality bourbon.
Worthy location of EvanWilliams' original distillery
pays tribute to the legacy ofKentucky's first commercial
(26:03):
distiller and the history andtradition of the Native
experience.
An experience Evan Williams'experience is a must for anybody
in Kentucky.
It's just an absolute must.
And this one is 90 proof, 45ABV, and this batch is from 2024
(26:23):
that we're drinking tonight.
Speaker 4 (26:25):
I looked on the I was going to say that's like, oh,
that's just last year, but no,that's two years ago, coming up
on two, yeah.
Speaker 3 (26:37):
But this bottle for me is when I I first tasted this
.
I tasted it with uh xavier andI felt that this was one of the
better bourbons I've ever tasted.
Now so I can read about thisone.
It's the masterful blend righthere.
Um, I can just put that up herefor everybody.
(27:00):
So it's a mast of well-craftedbourbon.
So it is married together toform a rare, unique bottling of
bourbon.
The expressions from the EvanWilliams family include
23-year-old single barrel, 1783,bottled in Bond, and signature
(27:22):
black.
So you're looking at all oftheir expressions and it's a
blend that has 23 years whiskeyin it and it's a reasonable
price.
I'm not sure what it is rightnow.
(27:43):
It's gone up since, but it's.
It was under a hundred dollars.
Last time I think it was 90, 95dollars and it's it's one of
the most, I would say, bang foryour buck bourbons out there.
I enjoy this one.
Speaker 4 (28:00):
I love this one I think this can you only get it
as a distillery, though yes,only at at the well, that
changes the experience becausethat means that's also the buck
of the having to drive all theway to kentucky or fly there
added to the yeah, but a lot ofthose bottles.
Speaker 3 (28:16):
When, when you go there, those kind of bottles are
worth like $125, $150.
And so it's definitely areasonably price, even at the
distillery.
You know what?
Speaker 4 (28:27):
I'm saying yeah.
Speaker 3 (28:29):
So one of the cool things about this, it's got the
23 in it.
It's got the 23 in it.
So we are going to do tonightthe Old Louisville Barrel Bottle
Breakdown of Evan WilliamsMaster Blend Old Louisville
(28:55):
Whiskey Company in Louisville,kentucky.
Amin there does a fantasticexperience.
He's got barrels.
He doesn't release anythingthat's less than seven years old
and when you're there theexperience that he gives you is
one of a kind.
He has a barrel warehouse inthe back.
He's got a still that juststarted running, starting to
(29:17):
make his own stuff too.
And Amin is very unique Startedout as a grocery store owner
and also a liquor store owner,which did barrel picks, and as
he barrel picked and barrelpicked he needed a warehouse to
put the barrels in.
(29:38):
Then he had so many barrels hesaid, well, let's start a brand.
And that's where Old LouisvilleWhiskey Company comes in.
And we are there.
It's a can't-miss experience.
Amin and the barrels that hepicks and puts together are
fantastic.
He has a lot of bourbon that hetakes out of their barrel, that
(29:59):
he buys them in and then heputs them in new French oak
barrels or used French oakbarrels or a used bourbon barrel
and he makes and crafts thewhiskey unlike anybody else.
So there you go, the oldLouisville Whiskey Company
barrel bottle breakdown ofEvanan williams master bland all
(30:22):
right, tongue twisted there.
Speaker 4 (30:24):
Barrel bottle breakdown.
Barrel bottle breakdown barrelbottle breakdown.
Speaker 3 (30:28):
Yep, um, so what?
It's good.
So it's a 90 proof and, uh,I've been, you know, for all the
times when you it's a littlebit thin, uh, on the sides of
the glass, like the viscosity isgoing to be on this one.
Speaker 2 (30:45):
It's not one.
Speaker 3 (30:46):
Yeah, it's not like the, but I'm.
It sticks a little bit and I'mwaiting and as it starts to go
back into the whiskey, the, thelegs are medium, they're not
real thick and so it sticks alittle bit different than like
what you're talking about, abarrel proof.
So the viscosity on that glassis a little bit, you know,
(31:09):
different.
But once again, we 90 proofisn't something to say to you
know it's not up there, that'swhen you're getting back up
there, so all right cheers randyhey, randy.
So what do you think of the noseon this?
What are you smelling in yourglen?
Speaker 4 (31:27):
this is one of the like.
I know.
We usually do higher proofsthan this and I think last time
we did the uh australian onethat was a very that would be
larrikin yes, larrikin yeahsharp nose, very high, but this
one's it's a very mild nose yeah, there's not a lot of ethanol,
(31:51):
so you're almost like it's likesmelling a nice flower.
It's not like I'm still gonnacough, but there's a brown sugar
.
There's a.
I'm getting like, yeah, that,that that caramelized that
(32:12):
almost like a toasted caramel.
I was going to say it like a.
I don't know what's like a.
Speaker 3 (32:19):
I don't know what's a , I don't tonight my right
nostril is the dominant one thatI can smell.
Speaker 4 (32:25):
I'm thinking of, like a pan bride banana okay where
it's that.
Like that, it's that veryslight caramel getting into
banana territory, but not thereyet.
And maybe, like I don't know,I'm getting Very slight caramel
getting into banana territorybut not there yet.
And maybe, like I don't know,I'm getting maybe vanilla too.
I'm getting something floral.
Speaker 3 (32:49):
And I think it's vanilla.
Speaker 4 (32:56):
Yeah, I'm getting.
My mind went.
This is like a flower, but thenI'm like why?
Speaker 3 (33:01):
Yeah, but this is toasted caramel.
Speaker 4 (33:05):
Hold on.
Was that me or you?
What the child yelling that'sme?
Speaker 3 (33:11):
Alice, I'm podcasting .
Speaker 4 (33:21):
Cheers Walker.
Speaker 3 (33:23):
Hey Walker.
Hey Walker, you gotta wait forGrammy, all right.
Well, you can get out of thebath if you do your towel Last
(33:47):
time.
Sorry, folks, granddaughter'sstaying over tonight.
You can?
Speaker 4 (33:58):
get out of the bath if you get your towel.
Speaker 3 (34:00):
Where's?
Grammy on the phone, okay I,I'm loving the nose actually.
I really I'm just uh, we'respending a little bit extra time
on the nose.
It's kind of good.
Oh, there's even drink it.
Speaker 4 (34:15):
Maybe there's just just a nose.
Speaker 3 (34:17):
There's a little bit I get a little bit of apple on
the side too, just a little bitthat could be the floral I'm
smelling.
It's like when you bite thesmell, when you bite into an
apple like a, when you're applepicking.
Speaker 4 (34:32):
Yeah, that's that.
Again, it's that I said thebanana sugar, but you're saying
the apple sugar.
But yeah, it's that fruit sugarsmell.
Yeah and then you got thecaramel doing what it's doing.
Well, maybe the caramel is evenbleeding over to apple, because
caramel apple.
It could be.
(34:53):
I know what I'm giving it.
Can I do my little gong Mm-mm.
Speaker 3 (34:58):
Now it's a tiny gong.
So when you give it, I'm doingthe barrel bottle breakdown on
my part.
And when I give it, it's thetiny gong and you're going to do
tinies.
So that's what it is, you'regoing to do mine.
Speaker 4 (35:17):
This is Nob's gong.
Speaker 3 (35:18):
Yeah, but Nob's gong is going to rate me because I'm
tiny and it's a tiny gong.
Speaker 4 (35:25):
Okay, so we're not doing the barrel anymore.
Speaker 3 (35:27):
No, when you do it, it's the barrel.
I do the barrel when you do it.
When you tell me your score, Ido the barrel bottle breakdown
here.
And when I do my score, you dothe tiny gong on yours.
Now you should hit that gong tosee if anybody hears it.
We hear it, there you go.
(35:51):
So that's how we're doing itNow.
Did you drink it, have you?
Speaker 4 (35:54):
said not, I was just doing the nose.
Speaker 3 (35:56):
Well, no right, no, we do this.
Nose, hey, hey, super Nash,Super Nash jumped in.
Speaker 4 (36:04):
Oh yeah, and Walker, I will let you know.
He's supposed to deliver themtomorrow.
Yes 9 am.
Speaker 3 (36:14):
I don't know if it's that early, but sure.
Speaker 4 (36:16):
What Mom said you guys were leaving at 3 am the
night.
Speaker 3 (36:20):
We'll see.
Speaker 4 (36:22):
Yeah, we'll see.
Don't you take too many sips ofthat.
What is the highest I can giveit on?
Speaker 3 (36:31):
We're not going to rate that, yet Okay, the nose,
you rank.
Speaker 4 (36:38):
You completely switched this format on me
Before it was you taste it inthe nose.
Speaker 3 (36:45):
We're going to drink it and then take a sip, and then
we're going to revisiteverything when we rate it.
So take a sip.
Speaker 4 (36:53):
This is not how we did this for the past three
times I was on.
Speaker 3 (36:56):
Hey.
Speaker 4 (36:57):
You've changed.
Speaker 3 (36:59):
Yeah, I've tried to do even.
I just try and get better andbetter.
Stacey's always critiquing meand I'm always doing things
better and better.
Speaker 4 (37:09):
What was it?
Was people just, or was yourguest just mad that it took them
a?
I'm trying to see how long itis A half hour to have the 48
minutes for the first sip.
Speaker 3 (37:25):
No, they don't.
Speaker 4 (37:26):
No, well, clearly you don't have young guests like me
.
Speaker 3 (37:30):
No, it's just.
This is like a video game, sothey can keep coming back and
checking it out Like a videogame, Like a video.
When people play video gamesonline on YouTube, you're trying
to stay on the longest you canand they just check in and see
how you're doing.
That's the goal.
What?
That's how YouTube works.
That's how I get it.
Speaker 4 (37:51):
Dad, my video is.
I upload videos and they're notlive.
Speaker 3 (37:56):
I understand, but mine are live.
There's people who play videogames on YouTube live for 8
hours losers, I think.
I think what I need to do isget an 8 hour bourbon podcast
and I'll go over 10,000 viewsfor every galaxy you send.
(38:18):
I'll take one more, yeah it'sjust send, send in, uh, facebook
send stars um, every, every,every, every, 1 000 stars I get.
I'm gonna do a shot there, yougo anyways, let's uh okay.
So you tasted it now.
Speaker 4 (38:39):
Yes.
Speaker 3 (38:46):
I like that.
So now that you've tasted it,you nosed it and everything
we're going to do, the barrelbottle breakdown rating system,
the old Louisville whiskeycompany barrel bottle breakdown
rating system, the OldLouisville Whiskey Company
Barrel Bottle Breakdown RatingSystem, and that consists of the
nose, the body, the taste andthe finish four categories.
(39:08):
Each category can get up tofour knocks or four tiny gongs,
and if you like one categoryexceptionally well, you can give
it a but up up and that addsone more, so you could have a
total for a perfect bourbon of19 out of 18.
So are you ready to?
Speaker 4 (39:32):
I guess I'm going to start with my tiny gong.
Speaker 3 (39:35):
So if it's your tiny gong, I'm going to start off by
talking about the nose and Iwill tell you the oh I also.
You can get up to four knocksfor the nose and the body body,
(39:58):
the five for the taste and thefinish.
I just, I forgot to do that.
Oh, you, just all I will say Ilove, get on with the tasting of
the barrel, brother.
Thanks, ma.
I will give the Evan WilliamsMaster Blend nose.
(40:19):
I will give it a four, fourtiny gongs.
All right, what are you givingthe nose?
I mean, you've had a limitedamount of bourbon.
I will give it the barrelbottle.
Break down the knock.
(40:39):
So what are you going to givethat nose?
What do you think about thatcomparatively?
Speaker 4 (40:44):
I'm going to give it a four as well.
That's the can't get muchbetter than that did you hear
that?
Speaker 3 (40:57):
yeah, sounds like you're hammering in like a
railroad track I'm actuallyhammering on a real barrel I
know what you're doing the, thespirit of French, lick William
Dalton barrel.
Why don't we?
Speaker 4 (41:10):
get someone to turn a barrel into a drum.
Speaker 3 (41:15):
Well, that's a good idea.
Stretch it out over the top sothat it's like I don't know
where in God's name I would fitthat, but you know what do you
mean where you'd fit that, wherewould you fit it, do you see?
Where Do you see this?
There's like I almost have nospace now.
Speaker 4 (41:33):
I know exactly where it's going.
It's going right above you andyou're gonna drill into the
ceiling.
You take your hammer and youjust whack the ceiling right
above me yeah, just to have abarrel stuck to the ceiling.
Speaker 3 (41:47):
Boom, boom, boom.
All right, let's do the body.
I think the body so at 90 proofout of everything that's
happening.
I think the body is about itcovers, but there's not a lot of
(42:09):
cheek whatever.
So I'll give the body a threeTiny gongs.
Speaker 4 (42:26):
So what is body to you?
Speaker 3 (42:34):
Body also, I think kind of leans into like almost
buttery or oily mouthfeel.
Greg schneider will depth itthat what you're saying is
mouthfeel.
Yes, when it's when you'retalking about body, you're
talking about mouthfeel.
But you're also talking abouttaste coverage.
Yes, you, you know it's funny,because no, you wouldn't.
You don't think of your cheekshaving taste buds.
You think they're all in yourtongue, but a big butt.
Speaker 4 (42:56):
Your cheeks do not have taste buds.
Speaker 3 (42:58):
Yeah, but a big body bourbon.
You actually can taste it onyour cheeks.
Speaker 4 (43:03):
You don't.
I wouldn't say that's a taste,though it's more of like it just
coats your mouth.
You're not like tasting it onyour cheeks.
Your cheeks just burn or feelthe alcohol.
Speaker 3 (43:17):
No, Okay, but they're a part.
Speaker 4 (43:21):
Yes, of the mouthfeel , yes, I'll give you.
They're a part of the mouthfeel, but I think they're like the
triangle of the symphony.
Speaker 3 (43:26):
They're like the triangle of the symphony your
tongue's the main symphony, butthey do participate enough that
you associate what's happeningon the cheeks with the taste,
think about your palate andthink about the underneath of
your tongue.
Well, I taste like.
This one tastes underneath yourtongue and the roof of your
(43:52):
mouth.
It's on your on your tongue, inthe back of your throat, but it
doesn't quite extend for thatfour or butt up up to the cheeks
.
But that's, that's typical of a90 proof.
Speaker 4 (43:59):
Yeah but like that's so for me, body really, not only
does it mean you know the thein the mouth and how much it
coats and whatnot, butdefinitely that like that
buttery oiliness of a bourbonCause I think I've I've had a
but up, but up bourbon with withmouthfeel.
You take a sip and it's likebiting into a stick of butter,
(44:22):
you know, it just goeseverywhere.
So I'm going to give this a twofor the body.
All right, Middle of the roadall.
Speaker 3 (44:35):
Right now we come down to the five categories and
we're talking taste.
So for me, I love this taste.
There's the classic EvanWilliams, there's a little bit
(44:58):
of caramel, there's a little bitof apple.
The finish goes into somereally cool flavors.
It's sweet, but what I findthat this is one of as far as a
drinkable bourbon that's complex.
There's a lot of drinkablebourbons you know you're talking
(45:20):
about standard Jim Beam oryou're talking about an old tub
which are single, single leveldelicious.
The flavor's there, you drinkit, you don't have to think
about it.
But this is a drinkable likethat.
But there's a complexity beyondand I really think the 23-year
(45:43):
adds that complexity.
It's not over-oaked.
You don't get any over-oakingat all.
Speaker 4 (45:50):
I almost get no smokiness at all either.
Right, no?
Speaker 3 (45:55):
So it's not smokiness , because smokiness is usually
associated with scotch, but it'smore like you would refer to
that as a char.
You don't get a lot of char orbarrel char on this and when you
think about it, there's23-year-old bourbon, I mean the
1783, there's the bottled inbond, the standard Evan Williams
(46:18):
.
It goes so far above it.
Speaker 4 (46:23):
I'm going to say that this is maybe it's just I'm
getting more used to bourbon andalso, if you guys have seen me
on the podcast, you notice thatI do have this is my homemade
soda Chaser and I sometimes willbe very frequently drinking it.
That's really when you knowthat I really don't not like the
(46:44):
taste.
I'm not going to say I don'tlike the taste because I don't
dislike the taste of any bourbonso far, but I just I don't want
it to stick around.
But and this one is the firstone where I've really felt like
the flavor, actively, likechange the longer it sits and
you notice that I'm notimmediately going to it, which
(47:07):
may be partially the like I'mtalking about the finish a
little bit more but when it goes, when you first taste it, the
flavor slowly starts movingthrough.
I almost quite literally I'vesaid this before but it almost
feels like fried plantains.
(47:29):
You're starting off in the panwhere it's just the banana, and
it slowly moves to more caramelas time goes on until they're
truly like you caramelize thosesugars.
Speaker 1 (47:42):
Okay.
Speaker 4 (47:42):
But I haven't had a bourbon do that.
Like.
Usually, the finish is just theaftermath of the taste.
Where this one, the finish issomething completely different
than the taste.
Well, it's kind of cool, right.
Speaker 3 (48:00):
Yeah, no, I wouldn't be talking about it if I thought
it was not cool.
So what do you give this one ontaste as far as the barrel
bottle breakdown for you?
Speaker 4 (48:06):
I'm going to give this a three for taste.
It's a very well hold, hold on.
It's between a three or four.
I'm debating, you know.
I'm gonna give it a fourbecause it's it's a, it's a
taste that evolves, I hope,super nash heard all four of
those.
Speaker 3 (48:26):
did you heard all four of those?
Did you hear all four of those?
Speaker 4 (48:29):
No, I probably only heard one.
You only heard one.
It's very weird, it's verytingy.
It's not bashy, it's tingy.
How about this?
Speaker 3 (48:41):
You hear that, yeah, that, yep, yeah, yep All of
those Yep, all right.
Speaker 4 (48:49):
No, all of those yep All right.
No, did not hear that last one.
Heard that.
Speaker 3 (48:56):
There's four.
That's for Super Nash.
So Super Nash jumped on.
He couldn't do it because he'sworking, but obviously he's not
working, and now he's drinkingalong with us and his was Body 3
, taste 4.
So he put in a 4 on the barrel,yeah, and he said and for you?
(49:20):
Now, everybody, let us know ifyou hear the tiny gongs.
I love this and so I like whatyou say about it.
You know what I mean, whatyou're saying, everything, but
this, to me, is the number onebourbon I want to share with
(49:42):
friends and family.
This bottle has been broke outfor just a few people and it's
broke out for you.
Cheers, cheers, my son.
So it's special to me andthere's a reason why it's
(50:02):
special to me, but every yearit's a different batch.
So this is the 2024, and when Igo in, I'll be going to, we
will be doing this on our bear,uh, on our bus tour, and I will
be buying multiple bottles,probably one for you, one for me
, and we'll then for Kane andone for Ellie revisit this, but
(50:24):
I think this is from from thestandpoint of what, what you've
had.
I think this is reallyapproachable for you, like
something that you could getinto, but I just have to give it
the five.
I like it.
There's something that in mybrain it never lets me down and
(50:48):
this has been open for a littlebit and it's whatever, but it's
still from the taste standpoint.
This is what I think a goodbourbon is.
Speaker 4 (50:58):
All right, here we go .
Speaker 3 (51:09):
Five tiny gongs for tiny what's one for super nash
anyways one for nash uh, numberone all right.
So now we're on to oh, oh, hewants.
Does he want me to give it a?
(51:30):
What did he say?
He heard all three right there.
All right, All right so.
Speaker 4 (51:40):
Body.
Oh, no, sorry, finish.
Speaker 3 (51:42):
Finish.
So the finish is what's leftover and for a 90 proof this
finish is long.
You do it Now.
It's not like it's not up to me.
It's not a five finish but it'sa four finish.
It's got a really nice fivefinishes can will evolve where
(52:06):
you're like it goes and it goesand it goes and it has this,
this finish, with a littleleather, a little oak, and then
there's some sweetness and thenall of a sudden, after a minute,
all of a sudden there's vanilla.
This one to me is that fruitytaste, that apple, the caramel
up front and the bourbon tasteof this and the sweetness is all
(52:28):
up front and the bourbon tasteof this and the sweetness is all
up front.
But on the finish, that apple-ylike I just ate an apple flavor
just lingers forever, like aslong as it is after you eat an
apple, like if you're watchingTV and you eat an apple.
Like five minutes later youstill taste the apple.
And this is very similar tothat.
(52:48):
So I give it a four tiny gongs.
Speaker 4 (52:52):
Okay, let's get the tiny tongue back out.
Four tiny gongs.
I'm about to make podcasthistory, dad.
(53:12):
Okay, I am going to give myfirst ever five with a ba-da-ba.
No way.
Alright I mean from what I'vetasted, and now I haven't tasted
a lot, so it isn't for everyoneat home.
Speaker 3 (53:34):
It's not a but, that's but that's just part of
the palette that you have.
Speaker 4 (53:39):
it's what you, what you, where you're at, but even
right now this is stilllingering after that sip I took
maybe two minutes ago and I likeit.
So it's not so much of just thestaying power, it's how much I
enjoy it staying around, becausethere are a lot of other
bourbons that I feel like havemaybe come close to lasting this
(54:02):
long, but I don't want them to.
I want the taste out of mymouth by that point.
Speaker 3 (54:07):
this one, I don't even feel like I need a chaser
at all well, I will tell youthat the only category where it
doesn't matter, uh, what ittastes like, is the body.
Yeah, the body can be horribleas far as taste, but if that
(54:28):
horrible amount is in your mouthfor you know, when it fills
completely your whole mouth fullof horrible the body still can
be good.
I actually gave gave a, a fourfor the body once on a on
another on a on a rye that Igave ones straight across the
board.
(54:48):
Otherwise I just didn't likethat, but it was so bad of a rye
it was gave ones straightacross the board.
Otherwise I just didn't like it, but it was so bad of a rye, it
was so horrible, but the bodywas just fulfillingly horrible.
But the length is very important.
So if I didn't like it but itwas long, I'm probably going to
give it a two or a three.
(55:08):
But if it's something thatstays long and you love it,
that's where you give it.
So you're giving it a five, I'mgiving it a five and a ba-da-ba
.
All right, here we go, let meknow.
And ba-da-ba, did you hear themall?
Speaker 4 (55:35):
I heard all.
Speaker 3 (55:37):
I think except the ba-da-ba, because I said
ba-da-ba no, there was one inthe middle.
I'm going to have to go look atall the microphone, the noise
cancelling aspect of them, but Iwill.
I'm looking at this one.
Is it on even?
Yeah, they're all on.
Speaker 4 (55:58):
Sometimes the Zoom settings reset themselves
randomly.
Well, that could be it too,when you come up here, I'm going
to teach you the ways of OBSand I'm going to improve your
quality of these live streams by700%.
Speaker 3 (56:18):
Well, you could do that, Because there will no
longer be any of this, any ofthat.
Speaker 4 (56:25):
You see where my hand just disappears.
Speaker 3 (56:26):
That will be the top of whatever you're watching and
you know you're going to becoming to my house sometime
because, uh, you know you'llhave to pick up the car oh, is
that official now?
Speaker 4 (56:42):
it's pretty, pretty damn close, and your mom said
today where you guys were goingto get a rental on the way back
that's not official now.
Enough to do it now well,you're coming in august too, so
that would probably be when itwas official.
Speaker 3 (57:02):
All right, so just keep me updated.
So what?
So what was your tally?
Speaker 4 (57:07):
I was supposed to be keeping track.
Speaker 3 (57:09):
Okay, nose was a four .
Speaker 4 (57:19):
Nose was a four for me, body was a two.
Speaker 3 (57:22):
Three, for me Seven.
Speaker 4 (57:26):
Taste was a four.
Speaker 3 (57:28):
Yep and mine was a five five we're the same right
now and I gave it a four, I giveit a six, so I'm 16, I'm 18.
No, no, you were, you were 4plus 2, 6 plus another 4, so it
(57:53):
ain't 9, 10, 16, 16 out of thebutt up you gave yeah, I was 2
ahead and you gave it 2 morepoints with a 5 and a butt up,
so we're tied.
We're both giving it a 16, sowe're going to give this master
blend on the old LouisvilleWhiskey Company's barrel bottle
(58:16):
break time a 16 out of 18.
And it is spectacular, allright.
So what I'm going to do is dowhat I always do I am going to
end it here on the audio andthen, once I end it on the audio
(58:38):
, I will end it on the audio andthen we'll open it up for
people to join us for a littlebit.
Okay, all right, everybody, uh,wwwscotchybourbonboyscom for
all things scotchy bourbon boysglenn karen's t-shirts, bios,
(58:59):
everything you need, plus.
Remember, we're on facebook,youtube, instagram and x, along
with did I say facebook?
Yeah, I said facebook, youtube,instagram and x, along with I,
apple and Spotify, on your audiopodcast, but on audio.
If you listen on anything else,we're probably there, but
(59:21):
whether you listen to us orwatch us, make sure that you
like, listen, subscribe, commentand leave good feedback.
The feedback's really important.
And remember, let's get thisready and set, so I don't screw
(59:42):
it up.
There you go.
Good bourbon equals good times,good friends, great family.
And remember, don't drink anddrive, drink responsibly and
live your life uncut andunfiltered.
So AI is going to take us out.
(01:00:05):
Here we go.
Speaker 2 (01:00:09):
Here we go, drinking whiskey on the rocks or sipping
(01:00:41):
on a pour.
Take us out.
Here we go, we'll be right back.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar, where it'll be.
It won't be too far.
With friends and family close,we will never be alone.
(01:01:03):
Remember the Scotchie BourbonBoy Got you back when you're
(01:01:36):
listening to us by the fire.
We will be there for you allthe way down to the last ember.
Whatever is the blood thatmakes a lifelong bond With our
friends, our neighbors, evensome across the pond.
I can't wait until the next timewe meet, because I'm always
looking for the next bourbon.
(01:01:57):
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar, where it'll be.
It won't be too far.
With friends and family close,we will never be alone.
Remember the Scotchie BourbonBoy, I got your back when you're
listening to us by the fire.
We'll be there for you all theway down to the last ember.
Speaker 3 (01:02:27):
Do you think that was long enough?
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, Kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
drive, and live your life uncutand unfiltered.
Speaker 2 (01:05):
We'll be right back.
Speaker 3 (02:09):
All right, Welcome back to another podcast of the
Scotchy Bourbon Boys.
How was that everybody?
Could you see that on yoursright there?
Speaker 4 (02:27):
Knobs, I saw it through Zoom, but I also was
watching the Facebook feed andthey did not see it.
It did not play.
Speaker 3 (02:38):
How is that even something?
Usually when I share the screenI notice that too.
It seemed like time out.
I wonder if they could hear it.
Speaker 4 (02:47):
No, because I haven't turned up the volume.
It was nothing.
Speaker 3 (02:51):
No, there was nothing .
Speaker 4 (02:53):
There was nothing Because you're streaming through
Zoom.
Zoom lagged out basically anddid not show that to the
audience, but I heard it on theZoom recording okay, there we go
.
Speaker 3 (03:07):
Yeah, so that's the first time it didn't play for
facebook I hit, so obviouslyfacebook had some issue with the
sharing of the screen.
Good thing I'm not sharing abunch of screens tonight.
Welcome everybody to thepodcast.
Uh, welcome, welcome, welcome.
Just remember, here we aretonight.
(03:28):
We've got knobs.
I'm excited we are doing theEvan Williams Master Blend.
This is one of the special.
I didn't tell you, but this isa special bourbon to me.
It's only before you know whenwe get into this.
It's only available at the EvanWilliams Experience distillery
(03:49):
in Louisville.
It's not available at theHeaven Hill distillery, which
Heaven Hill makes Evan Williamsand is part of it.
It's only distillery only of ablend of a lot of their
different things, includingtheir 23-year-old Evan Williams
(04:14):
bourbon and there's some of thatin here and it makes a really,
really nice.
It's a fantastic bottle.
But with that said, welcome tothe show, Nobs.
Speaker 4 (04:27):
Thank you for having me.
Speaker 3 (04:28):
Yeah, I look forward to it.
If anybody.
Well, I guess I can't sayanything, so I won't.
I won't give out any personalinformation about you going
forward.
Speaker 4 (04:39):
Yeah, thanks.
Speaker 3 (04:40):
There you go.
It's wwwscotchiebourbonboyscomfor all things Scotchie Bourbon
Boys.
We got Glen Cairns, we gotT-shirts and also check us out
every once in a while.
We have bourbon balls.
We have a lot of pecans soakingright now, so bourbon balls are
going to start being a thing.
I've got some bourbon, somepecans that have been soaking
(05:01):
for since 20, 20, 23.
So that's going to beinteresting to see what kind of
a bourbon ball.
You soak those pecans inbourbon, and the longer it's in
there, it seems like the better.
The bourbon ball.
Also, remember, we're onFacebook, Instagram, YouTube and
X, along with Apple, iHeart,Spotify and any other place that
(05:22):
you can listen to us on thepodcast, any other place that
you can listen to us on thepodcast.
But whether you listen to us orwatch us, make sure that you
like, listen, comment, subscribeand leave good feedback.
All right, so there we go.
We've got the whole promotionout of the way.
How have you been?
Speaker 4 (05:41):
I've been doing good.
Speaker 3 (05:56):
Just you know stay-at-home dad, so nothing too
exciting going on.
And then also you've got SuperNash CT, about 10 years younger,
but you represent the up andcoming bourbon drinkers Now am I
the youngest on the podcast?
Speaker 4 (06:15):
Is there anyone?
No, no there is.
Speaker 3 (06:17):
You are the youngest one that I have on all that at
all.
I mean, there's never been,except when alice scared the
ever-living crap out of me well,that doesn't count, she's not
drinking right?
No, as far as a guest orwhatever, you're definitely the
youngest and I I always want toget your perspective, because
(06:40):
when we first started this, whenI first started this journey,
uh, you weren't even.
I believe that would be 2019,which is like it would be six
years you weren't even yetdrinking age.
Speaker 4 (06:54):
Drinking age yes, right, make that clear.
Speaker 3 (06:59):
Drinking age, when you were drinking AIDS, you
liked gin, and when you turned21, we shared a bottle of Knob
Creek, a barrel pick, but thatbarrel was, I believe.
Speaker 4 (07:14):
I want to say we did not share that.
Speaker 3 (07:18):
Well, I gave it to you.
Speaker 4 (07:19):
Yeah, you gave it to me.
I was going to say that was thepandemic bottle, but I shared
it.
Yeah, but we didn't like have adrink together.
Speaker 3 (07:28):
No but I gave that because it was bottled on your
actual.
Speaker 4 (07:35):
Mm, hmm.
Speaker 3 (07:36):
Or was it bottled?
Speaker 4 (07:38):
on the day I was born .
Speaker 3 (07:40):
It was distilled on the day you were born.
Speaker 4 (07:42):
No, no, it was bottled.
It was bottled on your birthday, two or three years born.
No, no, it was bottled.
It was distilled like two orthree years before or whatever.
Speaker 3 (07:47):
Yeah, it was bottled on your birthday so that was
kind of cool.
And no, it was put in thebarrel so they had when it was
distilled.
Speaker 4 (07:59):
Oh no, sorry, it was put in the barrel on your
birthday.
Speaker 3 (08:03):
And then it was nine years old when it was bottled.
So it was a nine-year-old andyou were able to.
Speaker 4 (08:10):
So technically that bourbon was the same age as me.
It wasn't aged that long butlike you shared birthdays.
Yeah, we shared birthdays.
Speaker 3 (08:24):
It was born you.
You know you were 21, so minusnine that puts it at 12, right.
So yeah, but it's I know it wasactually in the bottle it's
actually distilled on yourbirthday, when you were 12 years
old I still have the bottle.
Well, it was really kind ofcool that you actually that
bottle was that aligned withyour birthday, which was great
(08:47):
and then but you were a huge gindrinker.
Speaker 4 (08:52):
And there was.
I mean, do you want to know why?
It was a huge gin drinker?
Speaker 3 (08:55):
No, we don't have to get into those details, but you
were, and when we would go todistilleries, mom would always
buy you gin.
Yes, mom would always buy yougin, yes, and I still, I still
think gin it.
Speaker 4 (09:10):
It's the consistent taste.
I think that I liked it of it,like you could mix it with
anything and it consistentlyalways tasted the same like
nothing, well, almost likenothing nothing or christmas
trees which I love christmas.
I love christmas trees.
Speaker 3 (09:31):
I can tell you that, in my opinion, um, vodka doesn't
suck.
I mean gin doesn't suck as muchas but did he?
Okay, it wasn't totally clear,but did hear the angel, okay,
okay.
So gin didn't suck, doesn'tsuck as much as vodka.
(09:54):
Vodka for me I don't like.
I mean I don't like it at allthe whole thing about it.
But gin I didn't like either.
Speaker 4 (10:04):
But like I don't know .
You don't have any like veryfond vodka memories from your
youth.
No, no I do I mean that vodka.
Um, let's see fireball that'snot vodka jaeger what I'm saying
.
Speaker 3 (10:22):
These are like very college fireball and jager are
are, you know, southern comfort?
I I can't drink southerncomfort.
If you put southern comfort, Iwould throw up by my nose well,
most people do.
Speaker 4 (10:37):
Yeah, I hate, me included.
Most people do.
So you know there's, you drinkfireball until you can't drink
fireball right, no well, I mean,fireball is a popular thing.
Speaker 3 (10:50):
I mean I, I can honestly say I, I've had it.
Speaker 4 (10:54):
I don't think I've seen anyone over the age of 30
drinking fireball I just I've.
Speaker 3 (10:59):
I never tried it.
So the last couple of yearsI've had it twice and I mean
it's not a it's not.
It's not a unpleasant.
What would you say?
It's not unpleasant.
Speaker 4 (11:12):
Yeah, I guess I'm also thinking of drinking liquor
straight like shots.
Speaker 3 (11:17):
more so, yeah, but the whole I'm not too far
removed from that life right,but the whole, but that's why,
that's what the that's whatwe're getting into, the
evolution of now you drinkingand enjoying bourbon, uh, and
understanding it andunderstanding kind of how it
works, uh, and there's.
Speaker 4 (11:37):
It's a great bridge because it's usually much higher
proof, and I will contest thatit's a lot less hangovers,
almost almost like a different.
When you get a hangover onbourbon it's not the same as a
hangover on gin or vodka yeah, Imean, I agree, I'll give you
(12:02):
that, and also yeah those willknock you out for a whole day,
where bourbon not so much.
You do have to drink a lot ofbourbon to get to that point.
Speaker 3 (12:12):
Well, but there's a reason for that.
We've talked about it.
It's like the charcoaldistillery of the barrels.
yes, the charcoal, the char ofthe barrel works as an actual
filter, I mean, and it takes outthe bad stuff Some brands with
how they distill, they need thetime in the filter to take that
(12:33):
out, to get it in and out.
Plus, it adds the flavor of thecaramelized sugars that are in
those barrels.
And Greg Schneider, who's, youknow, completely a fan of our
podcast, he's watching tonightand he's been commenting.
(12:53):
He understands the barrel morethan almost anybody.
He understands it at amolecular level and all the
aging and he's dealt with.
He was the head of the cooperageof Brown and Foreman for eight
years.
He actually ran their cooperage.
So he understood how thebarrels were made, the
maturation, the wood, how it wasaged, how it was put together,
(13:16):
everything like that, and it allmakes a difference.
It even makes a differencewhere the tree came from.
If you're making barrels fromstaves that are all from one
tree area, uh, or the they'renot intertwined.
A lot of times a tree will getcut up into different staves and
end up one stave will be inthis barrel, one stave will be
in that, but it all plays intowhat whiskey tastes like.
Speaker 4 (13:39):
Is there any places that like pride themselves on
like specific trees to getbetter taste?
Speaker 3 (13:45):
yeah, we're well all the barrel Independent Stave,
which is a large, they provideJim Beam and the larger
distilleries Plus they provideGreg was some, he's worked it
out to buy barrels from thedifferent barrel cooperages.
(14:05):
There's one called cantoncooperage.
Um, canton moved to kentuckybut it used to be in canton,
ohio, the cooperage.
I mean there's so manydifferent cooperages.
There's one that middle westspirits uses, they, I want to
say kelvin cooperage, and then,um, you know, they're all using
and having different.
That all makes a difference.
(14:26):
And some of the wood comes fromMissouri.
But then there's the great WestVirginia Barrel Company and
they're making barrels that Greghad them make barrels from oak
off of the shade side of themountain, oak off of the shade
(14:48):
side of the mountain.
Because the shade side of themountain uh allows the barrel uh
to have tighter rings becausethe, the, the tree will go grow
smaller and slower.
Yes, so the rings, so thatyou're getting more of the wood
compounds in there with the morerings to get more flavor out of
.
So there's all that kind ofstuff that goes into it.
Speaker 4 (15:04):
You know what I mean oh I, I totally agree, I would.
I actually think it'd be kindof cool to see of like, like,
just try different tree species.
What a sugar maple would tastelike, you know, coming out like
a sugar maple barrel, well, onefor bourbon.
Speaker 3 (15:18):
It has to be an oak.
But there's a reason for itbeing oak, because I of the
chemical makeup of oak.
There's a certain chemical typetylo, tylo I I.
I've heard greg say it amillion times.
Maybe he'll put it up there,maybe he won't.
Um tylosis, it's a um and it'sa compound that seals those
(15:44):
barrels so they don't leak.
So if you put a maple barrel oryou do other barrels, it
wouldn't be bourbon, it could bewhiskey, but those barrels will
leak it's.
They're just not conducive toholding the whiskey in there
yeah okay, so there you go, sothat, that's, that's that.
But so you know, as you went, Ihad you trying whiskey and
(16:09):
bourbons, but you were still agin guy for a while, and now
you've pretty much switched over, right.
Speaker 4 (16:16):
Pretty much, yeah, but it's hard to not switch over
when most of it's free.
Speaker 3 (16:23):
Why is that?
Speaker 4 (16:25):
I wonder yeah.
Speaker 3 (16:26):
So one of the things I'm going to surprise you with
is I'm bringing Not a surpriseanymore.
No, no, no.
Well, yeah, I'm surprising youon the podcast.
I'm bringing this, which isDiablo's cut.
This is Diablo's Cut Smoker Kit.
So we're smoking.
(16:47):
We're going to smoke some oldfashions.
When I come up, You've gotbitters right and cherries.
Speaker 4 (16:55):
No, I have cherries, I don't have bitters.
Speaker 3 (16:58):
Okay, I'll bring some bitters.
Speaker 4 (17:00):
I don't really make drinks, I just go straight.
Speaker 3 (17:05):
This is the greatest torch ever that came in the kit.
Speaker 4 (17:09):
I love my.
You know, here's a little thingI love my.
I won't show the brand, but Ilove my.
Here's the extra I have tonight.
This is a reused jelly jar withsome Woodford Reserve in it.
Okay, so I like drinking thatat room temperature.
(17:30):
Everybody likes it how theylike to do it.
Speaker 3 (17:33):
With nothing in it.
We're not going to explain whyit's in a jelly jar.
Speaker 4 (17:40):
We're not.
I can say I get free alcoholwhen I work a shift at my job,
so I just take it home.
A lot of people will just drinkit right then and there, before
driving home.
Speaker 3 (17:55):
Well, that's a really good.
I always thought it was a goodplace to work if you're getting
free, pour, free, free, uh, pouron your on your breaks.
But my question is is what's so?
You work at a place?
Speaker 4 (18:14):
you could.
You could actually no, youcan't.
You can't say that we're gonnarestaurant.
Speaker 3 (18:18):
You work at a restaurant that specializes in
barbecue in the area by yourhouse where I live.
Yeah and um.
So what, what?
What do they have on the shelfthere?
Do they have any high-end stuff?
I mean, I was there and theyhad buffalo trace, which that is
(18:40):
a great.
Speaker 4 (18:41):
Buffalo Trace, woodford Reserve.
They used to have Knob Nine andI think they stopped doing it
because of me Because, well, Iwould be the only thing I would
get and I'm friends with all thebartenders, so they are very
generous and then about twoweeks ago they ran out and it
(19:07):
hasn't come back and I'm like,are we getting more?
And their bartenders are like Idon't know.
So I think they may have beenlike, wow, this.
Speaker 3 (19:16):
Nah, that's kind of how it works when it's a bar.
What's available is what'savailable when they're doing it.
So they're probably got it onorder or whatever, but and it's
not available for the thingright now because because
probably this podcast is makinguh, knob nine so popular,
(19:38):
popular, yeah, when knobs is onthat.
Uh, you know, people are justbuying it up and there's not
enough for you anymore.
Speaker 4 (19:45):
Yeah, I know Well the other thing they always have.
They pretty much haveeverything from Traverse City
Distillery or Traverse CityDistilling Co.
They do have three or fourbottles from Iron Fish, but none
of them are barrel strength.
They're all pretty low proof interms of, you know, bourbon
(20:06):
goes, and then also there's abunch of flavored specialty
stuff.
I've tried the cherry bourbonfrom, uh, traverse city
distillery or distilling co yeah, I think that's what it's
called.
yeah and it's good, but it'slike I mean.
It's like I yeah and it's good,but it's like I mean it's like
I'm over-exaggerating when I saythis, but it's like 5%, like
(20:29):
it's nothing.
It's not like because it'sflavored and whatnot.
It just it isn't strong.
It's meant to be added tosomething, not its own thing.
Speaker 3 (20:40):
Yeah, I actually have-.
Speaker 4 (20:42):
Iron fish does like a salted caramel too.
That's really low proof.
Speaker 3 (20:46):
And again there yeah, have you been to iron fish?
I have not been to iron fishwell, maybe we got to go there
this time I was gonna say thesaturday, it would be.
It would be saturday we couldjust break away real quick and
head over there for a coupleminutes A couple minutes.
Speaker 4 (21:03):
Let's all go over there and get a meal.
Speaker 3 (21:07):
They have a restaurant.
Speaker 4 (21:09):
It's a whole restaurant.
Speaker 3 (21:11):
Okay, I didn't know, I have no idea.
Speaker 4 (21:13):
It would be very interesting, but it's a little
bit high-end for the area.
Speaker 3 (21:19):
What does that have to do with it?
It's not too high-end for us.
Speaker 4 (21:22):
That's what I'm saying.
I don't personally go because Idon't have $40 to spend on a
dinner.
I'm just saying it's 35 proofthe cherry.
Thank you, john Ritt, for that.
Speaker 3 (21:37):
Still that's the cherry John knows a lot.
Yes, thanks, thanks for that,definitely, but it is.
Speaker 4 (21:44):
It is tasty.
I'm not going, definitely, butit is tasty.
I'm not going to say that it'snot tasty.
Speaker 3 (21:47):
I have a bottle right here, right down there.
I can actually see it when Iturn my head.
Speaker 4 (21:52):
The only bad thing I could possibly say about the
Traverse City Distilling Companyis that we just need to get the
cherries right.
Is that we just need to get thecherries right?
Speaker 3 (22:04):
All their whiskey and bourbon is good but their
cherries just don't match upwith the options here in
Northern Michigan.
Wait, are we talking abouttheir?
Speaker 4 (22:17):
cherry whiskey?
No, no, no, their cocktail,cherries.
Speaker 3 (22:20):
Cocktail cherries Okay.
Okay.
Well, that's a pretty goodthing.
If you say that's all they gotto get is right.
Is the cocktail cherries?
Okay, well, that's a prettygood, uh thing.
If you say that's all they gotto get, is right is the cocktail
and they have, they and that'sand that's.
Speaker 4 (22:31):
You know, up here it cherries are everywhere, and
places that don't even doalcohol will come out with
cocktail cherries.
There's a lot up here.
I've tried like six or sevendifferent brands at this point.
Speaker 3 (22:42):
I mean, your area of Michigan is just known for
cherries, so that's the cherrycapital.
That, and Door County,wisconsin those two places just
do cherries fantastically.
All right, so we've got thepour.
So do you have it in your glassyet?
Speaker 4 (23:03):
No, I'm going to pour it right now.
I'll pour it on camera.
Speaker 3 (23:06):
So one of the cool things I find with this
particular I'm going to use myGlen Karen Scotchy Bourbon Boys,
glen Karen.
Uh, one of the things I findabout this one particular, this
this is a blend and let me dothe.
Speaker 4 (23:24):
Wait, do you see that when it pours out, it makes
this nice little spiral.
Speaker 3 (23:31):
Hold on, I'm not watching.
Oh, out of the bottle that Isent.
Speaker 4 (23:37):
Well, no, I think it's just because it's a little
the whiskey's.
I don't know, maybe it's thebottle, I don't know I've never
noticed that and here it is.
Speaker 3 (23:49):
So when you go on the tour and the Evan Williams
experience and everybody, thebus tour that we're going to be
going on with the Evan Williamsexperience is part of the bus
tour this year of the scotchybourbon boys bus tour and it's
going to be fantastic.
But at the, the evan williamsexperience in louisville it's
(24:10):
one of the coolest tours thatare are available.
Plus it's a mass.
So they have the 12 year theyrelease from there.
They actually have a distillerythere and they call it Square
Six I'm pretty sure that's whatit's called and that bottle is
(24:31):
their own distillate that theymake right there.
But they have the 12-year andthe Evan Williams Master Blend
that our distillery releases.
Okay, so John said it's 35proof.
Speaker 4 (24:44):
I also just yeah, it's 35.
But again, I'm used to the knobbeing what is it?
Knob 100?
Speaker 3 (24:53):
Well, it's 120 in the barrel.
Proof their single barrels canbe a hundred, and then also
their regular, I believeactually knob creek is a hundred
uh, not, yeah, knob, because Ihave the bottle right here.
Knobs 100 yeah, and their singlebarrels are 120.
Now they've been changing thatlately.
(25:14):
They've been allowing people tonot just get it at 120, they
can get it at barrel proof whenyou do a barrel pick.
Okay, so this one is amasterful blend.
A masterful blend of fivevarious Evan William expressions
.
Each of these well-craftedbourbons have been married
together to form a rare andunique bottling of bourbon.
(25:35):
The Evan Williams familyincludes four different American
whiskey types, all representedand expertly mingled to form a
distinctive quality bourbon.
Worthy location of EvanWilliams' original distillery
pays tribute to the legacy ofKentucky's first commercial
(26:03):
distiller and the history andtradition of the Native
experience.
An experience Evan Williams'experience is a must for anybody
in Kentucky.
It's just an absolute must.
And this one is 90 proof, 45ABV, and this batch is from 2024
(26:23):
that we're drinking tonight.
Speaker 4 (26:25):
I looked on the I was going to say that's like, oh,
that's just last year, but no,that's two years ago, coming up
on two, yeah.
Speaker 3 (26:37):
But this bottle for me is when I I first tasted this
.
I tasted it with uh xavier andI felt that this was one of the
better bourbons I've ever tasted.
Now so I can read about thisone.
It's the masterful blend righthere.
Um, I can just put that up herefor everybody.
(27:00):
So it's a mast of well-craftedbourbon.
So it is married together toform a rare, unique bottling of
bourbon.
The expressions from the EvanWilliams family include
23-year-old single barrel, 1783,bottled in Bond, and signature
(27:22):
black.
So you're looking at all oftheir expressions and it's a
blend that has 23 years whiskeyin it and it's a reasonable
price.
I'm not sure what it is rightnow.
(27:43):
It's gone up since, but it's.
It was under a hundred dollars.
Last time I think it was 90, 95dollars and it's it's one of
the most, I would say, bang foryour buck bourbons out there.
I enjoy this one.
Speaker 4 (28:00):
I love this one I think this can you only get it
as a distillery, though yes,only at at the well, that
changes the experience becausethat means that's also the buck
of the having to drive all theway to kentucky or fly there
added to the yeah, but a lot ofthose bottles.
Speaker 3 (28:16):
When, when you go there, those kind of bottles are
worth like $125, $150.
And so it's definitely areasonably price, even at the
distillery.
You know what?
Speaker 4 (28:27):
I'm saying yeah.
Speaker 3 (28:29):
So one of the cool things about this, it's got the
23 in it.
It's got the 23 in it.
So we are going to do tonightthe Old Louisville Barrel Bottle
Breakdown of Evan WilliamsMaster Blend Old Louisville
(28:55):
Whiskey Company in Louisville,kentucky.
Amin there does a fantasticexperience.
He's got barrels.
He doesn't release anythingthat's less than seven years old
and when you're there theexperience that he gives you is
one of a kind.
He has a barrel warehouse inthe back.
He's got a still that juststarted running, starting to
(29:17):
make his own stuff too.
And Amin is very unique Startedout as a grocery store owner
and also a liquor store owner,which did barrel picks, and as
he barrel picked and barrelpicked he needed a warehouse to
put the barrels in.
(29:38):
Then he had so many barrels hesaid, well, let's start a brand.
And that's where Old LouisvilleWhiskey Company comes in.
And we are there.
It's a can't-miss experience.
Amin and the barrels that hepicks and puts together are
fantastic.
He has a lot of bourbon that hetakes out of their barrel, that
(29:59):
he buys them in and then heputs them in new French oak
barrels or used French oakbarrels or a used bourbon barrel
and he makes and crafts thewhiskey unlike anybody else.
So there you go, the oldLouisville Whiskey Company
barrel bottle breakdown ofEvanan williams master bland all
(30:22):
right, tongue twisted there.
Speaker 4 (30:24):
Barrel bottle breakdown.
Barrel bottle breakdown barrelbottle breakdown.
Speaker 3 (30:28):
Yep, um, so what?
It's good.
So it's a 90 proof and, uh,I've been, you know, for all the
times when you it's a littlebit thin, uh, on the sides of
the glass, like the viscosity isgoing to be on this one.
Speaker 2 (30:45):
It's not one.
Speaker 3 (30:46):
Yeah, it's not like the, but I'm.
It sticks a little bit and I'mwaiting and as it starts to go
back into the whiskey, the, thelegs are medium, they're not
real thick and so it sticks alittle bit different than like
what you're talking about, abarrel proof.
So the viscosity on that glassis a little bit, you know,
(31:09):
different.
But once again, we 90 proofisn't something to say to you
know it's not up there, that'swhen you're getting back up
there, so all right cheers randyhey, randy.
So what do you think of the noseon this?
What are you smelling in yourglen?
Speaker 4 (31:27):
this is one of the like.
I know.
We usually do higher proofsthan this and I think last time
we did the uh australian onethat was a very that would be
larrikin yes, larrikin yeahsharp nose, very high, but this
one's it's a very mild nose yeah, there's not a lot of ethanol,
(31:51):
so you're almost like it's likesmelling a nice flower.
It's not like I'm still gonnacough, but there's a brown sugar
.
There's a.
I'm getting like, yeah, that,that that caramelized that
(32:12):
almost like a toasted caramel.
I was going to say it like a.
I don't know what's like a.
Speaker 3 (32:19):
I don't know what's a , I don't tonight my right
nostril is the dominant one thatI can smell.
Speaker 4 (32:25):
I'm thinking of, like a pan bride banana okay where
it's that.
Like that, it's that veryslight caramel getting into
banana territory, but not thereyet.
And maybe, like I don't know,I'm getting Very slight caramel
getting into banana territorybut not there yet.
And maybe, like I don't know,I'm getting maybe vanilla too.
I'm getting something floral.
Speaker 3 (32:49):
And I think it's vanilla.
Speaker 4 (32:56):
Yeah, I'm getting.
My mind went.
This is like a flower, but thenI'm like why?
Speaker 3 (33:01):
Yeah, but this is toasted caramel.
Speaker 4 (33:05):
Hold on.
Was that me or you?
What the child yelling that'sme?
Speaker 3 (33:11):
Alice, I'm podcasting .
Speaker 4 (33:21):
Cheers Walker.
Speaker 3 (33:23):
Hey Walker.
Hey Walker, you gotta wait forGrammy, all right.
Well, you can get out of thebath if you do your towel Last
(33:47):
time.
Sorry, folks, granddaughter'sstaying over tonight.
You can?
Speaker 4 (33:58):
get out of the bath if you get your towel.
Speaker 3 (34:00):
Where's?
Grammy on the phone, okay I,I'm loving the nose actually.
I really I'm just uh, we'respending a little bit extra time
on the nose.
It's kind of good.
Oh, there's even drink it.
Speaker 4 (34:15):
Maybe there's just just a nose.
Speaker 3 (34:17):
There's a little bit I get a little bit of apple on
the side too, just a little bitthat could be the floral I'm
smelling.
It's like when you bite thesmell, when you bite into an
apple like a, when you're applepicking.
Speaker 4 (34:32):
Yeah, that's that.
Again, it's that I said thebanana sugar, but you're saying
the apple sugar.
But yeah, it's that fruit sugarsmell.
Yeah and then you got thecaramel doing what it's doing.
Well, maybe the caramel is evenbleeding over to apple, because
caramel apple.
It could be.
(34:53):
I know what I'm giving it.
Can I do my little gong Mm-mm.
Speaker 3 (34:58):
Now it's a tiny gong.
So when you give it, I'm doingthe barrel bottle breakdown on
my part.
And when I give it, it's thetiny gong and you're going to do
tinies.
So that's what it is, you'regoing to do mine.
Speaker 4 (35:17):
This is Nob's gong.
Speaker 3 (35:18):
Yeah, but Nob's gong is going to rate me because I'm
tiny and it's a tiny gong.
Speaker 4 (35:25):
Okay, so we're not doing the barrel anymore.
Speaker 3 (35:27):
No, when you do it, it's the barrel.
I do the barrel when you do it.
When you tell me your score, Ido the barrel bottle breakdown
here.
And when I do my score, you dothe tiny gong on yours.
Now you should hit that gong tosee if anybody hears it.
We hear it, there you go.
(35:51):
So that's how we're doing itNow.
Did you drink it, have you?
Speaker 4 (35:54):
said not, I was just doing the nose.
Speaker 3 (35:56):
Well, no right, no, we do this.
Nose, hey, hey, super Nash,Super Nash jumped in.
Speaker 4 (36:04):
Oh yeah, and Walker, I will let you know.
He's supposed to deliver themtomorrow.
Yes 9 am.
Speaker 3 (36:14):
I don't know if it's that early, but sure.
Speaker 4 (36:16):
What Mom said you guys were leaving at 3 am the
night.
Speaker 3 (36:20):
We'll see.
Speaker 4 (36:22):
Yeah, we'll see.
Don't you take too many sips ofthat.
What is the highest I can giveit on?
Speaker 3 (36:31):
We're not going to rate that, yet Okay, the nose,
you rank.
Speaker 4 (36:38):
You completely switched this format on me
Before it was you taste it inthe nose.
Speaker 3 (36:45):
We're going to drink it and then take a sip, and then
we're going to revisiteverything when we rate it.
So take a sip.
Speaker 4 (36:53):
This is not how we did this for the past three
times I was on.
Speaker 3 (36:56):
Hey.
Speaker 4 (36:57):
You've changed.
Speaker 3 (36:59):
Yeah, I've tried to do even.
I just try and get better andbetter.
Stacey's always critiquing meand I'm always doing things
better and better.
Speaker 4 (37:09):
What was it?
Was people just, or was yourguest just mad that it took them
a?
I'm trying to see how long itis A half hour to have the 48
minutes for the first sip.
Speaker 3 (37:25):
No, they don't.
Speaker 4 (37:26):
No, well, clearly you don't have young guests like me
.
Speaker 3 (37:30):
No, it's just.
This is like a video game, sothey can keep coming back and
checking it out Like a videogame, Like a video.
When people play video gamesonline on YouTube, you're trying
to stay on the longest you canand they just check in and see
how you're doing.
That's the goal.
What?
That's how YouTube works.
That's how I get it.
Speaker 4 (37:51):
Dad, my video is.
I upload videos and they're notlive.
Speaker 3 (37:56):
I understand, but mine are live.
There's people who play videogames on YouTube live for 8
hours losers, I think.
I think what I need to do isget an 8 hour bourbon podcast
and I'll go over 10,000 viewsfor every galaxy you send.
(38:18):
I'll take one more, yeah it'sjust send, send in, uh, facebook
send stars um, every, every,every, every, 1 000 stars I get.
I'm gonna do a shot there, yougo anyways, let's uh okay.
So you tasted it now.
Speaker 4 (38:39):
Yes.
Speaker 3 (38:46):
I like that.
So now that you've tasted it,you nosed it and everything
we're going to do, the barrelbottle breakdown rating system,
the old Louisville whiskeycompany barrel bottle breakdown
rating system, the OldLouisville Whiskey Company
Barrel Bottle Breakdown RatingSystem, and that consists of the
nose, the body, the taste andthe finish four categories.
(39:08):
Each category can get up tofour knocks or four tiny gongs,
and if you like one categoryexceptionally well, you can give
it a but up up and that addsone more, so you could have a
total for a perfect bourbon of19 out of 18.
So are you ready to?
Speaker 4 (39:32):
I guess I'm going to start with my tiny gong.
Speaker 3 (39:35):
So if it's your tiny gong, I'm going to start off by
talking about the nose and Iwill tell you the oh I also.
You can get up to four knocksfor the nose and the body body,
(39:58):
the five for the taste and thefinish.
I just, I forgot to do that.
Oh, you, just all I will say Ilove, get on with the tasting of
the barrel, brother.
Thanks, ma.
I will give the Evan WilliamsMaster Blend nose.
(40:19):
I will give it a four, fourtiny gongs.
All right, what are you givingthe nose?
I mean, you've had a limitedamount of bourbon.
I will give it the barrelbottle.
Break down the knock.
(40:39):
So what are you going to givethat nose?
What do you think about thatcomparatively?
Speaker 4 (40:44):
I'm going to give it a four as well.
That's the can't get muchbetter than that did you hear
that?
Speaker 3 (40:57):
yeah, sounds like you're hammering in like a
railroad track I'm actuallyhammering on a real barrel I
know what you're doing the, thespirit of French, lick William
Dalton barrel.
Why don't we?
Speaker 4 (41:10):
get someone to turn a barrel into a drum.
Speaker 3 (41:15):
Well, that's a good idea.
Stretch it out over the top sothat it's like I don't know
where in God's name I would fitthat, but you know what do you
mean where you'd fit that, wherewould you fit it, do you see?
Where Do you see this?
There's like I almost have nospace now.
Speaker 4 (41:33):
I know exactly where it's going.
It's going right above you andyou're gonna drill into the
ceiling.
You take your hammer and youjust whack the ceiling right
above me yeah, just to have abarrel stuck to the ceiling.
Speaker 3 (41:47):
Boom, boom, boom.
All right, let's do the body.
I think the body so at 90 proofout of everything that's
happening.
I think the body is about itcovers, but there's not a lot of
(42:09):
cheek whatever.
So I'll give the body a threeTiny gongs.
Speaker 4 (42:26):
So what is body to you?
Speaker 3 (42:34):
Body also, I think kind of leans into like almost
buttery or oily mouthfeel.
Greg schneider will depth itthat what you're saying is
mouthfeel.
Yes, when it's when you'retalking about body, you're
talking about mouthfeel.
But you're also talking abouttaste coverage.
Yes, you, you know it's funny,because no, you wouldn't.
You don't think of your cheekshaving taste buds.
You think they're all in yourtongue, but a big butt.
Speaker 4 (42:56):
Your cheeks do not have taste buds.
Speaker 3 (42:58):
Yeah, but a big body bourbon.
You actually can taste it onyour cheeks.
Speaker 4 (43:03):
You don't.
I wouldn't say that's a taste,though it's more of like it just
coats your mouth.
You're not like tasting it onyour cheeks.
Your cheeks just burn or feelthe alcohol.
Speaker 3 (43:17):
No, Okay, but they're a part.
Speaker 4 (43:21):
Yes, of the mouthfeel , yes, I'll give you.
They're a part of the mouthfeel, but I think they're like the
triangle of the symphony.
Speaker 3 (43:26):
They're like the triangle of the symphony your
tongue's the main symphony, butthey do participate enough that
you associate what's happeningon the cheeks with the taste,
think about your palate andthink about the underneath of
your tongue.
Well, I taste like.
This one tastes underneath yourtongue and the roof of your
(43:52):
mouth.
It's on your on your tongue, inthe back of your throat, but it
doesn't quite extend for thatfour or butt up up to the cheeks
.
But that's, that's typical of a90 proof.
Speaker 4 (43:59):
Yeah but like that's so for me, body really, not only
does it mean you know the thein the mouth and how much it
coats and whatnot, butdefinitely that like that
buttery oiliness of a bourbonCause I think I've I've had a
but up, but up bourbon with withmouthfeel.
You take a sip and it's likebiting into a stick of butter,
(44:22):
you know, it just goeseverywhere.
So I'm going to give this a twofor the body.
All right, Middle of the roadall.
Speaker 3 (44:35):
Right now we come down to the five categories and
we're talking taste.
So for me, I love this taste.
There's the classic EvanWilliams, there's a little bit
(44:58):
of caramel, there's a little bitof apple.
The finish goes into somereally cool flavors.
It's sweet, but what I findthat this is one of as far as a
drinkable bourbon that's complex.
There's a lot of drinkablebourbons you know you're talking
(45:20):
about standard Jim Beam oryou're talking about an old tub
which are single, single leveldelicious.
The flavor's there, you drinkit, you don't have to think
about it.
But this is a drinkable likethat.
But there's a complexity beyondand I really think the 23-year
(45:43):
adds that complexity.
It's not over-oaked.
You don't get any over-oakingat all.
Speaker 4 (45:50):
I almost get no smokiness at all either.
Right, no?
Speaker 3 (45:55):
So it's not smokiness , because smokiness is usually
associated with scotch, but it'smore like you would refer to
that as a char.
You don't get a lot of char orbarrel char on this and when you
think about it, there's23-year-old bourbon, I mean the
1783, there's the bottled inbond, the standard Evan Williams
(46:18):
.
It goes so far above it.
Speaker 4 (46:23):
I'm going to say that this is maybe it's just I'm
getting more used to bourbon andalso, if you guys have seen me
on the podcast, you notice thatI do have this is my homemade
soda Chaser and I sometimes willbe very frequently drinking it.
That's really when you knowthat I really don't not like the
(46:44):
taste.
I'm not going to say I don'tlike the taste because I don't
dislike the taste of any bourbonso far, but I just I don't want
it to stick around.
But and this one is the firstone where I've really felt like
the flavor, actively, likechange the longer it sits and
you notice that I'm notimmediately going to it, which
(47:07):
may be partially the like I'mtalking about the finish a
little bit more but when it goes, when you first taste it, the
flavor slowly starts movingthrough.
I almost quite literally I'vesaid this before but it almost
feels like fried plantains.
(47:29):
You're starting off in the panwhere it's just the banana, and
it slowly moves to more caramelas time goes on until they're
truly like you caramelize thosesugars.
Speaker 1 (47:42):
Okay.
Speaker 4 (47:42):
But I haven't had a bourbon do that.
Like.
Usually, the finish is just theaftermath of the taste.
Where this one, the finish issomething completely different
than the taste.
Well, it's kind of cool, right.
Speaker 3 (48:00):
Yeah, no, I wouldn't be talking about it if I thought
it was not cool.
So what do you give this one ontaste as far as the barrel
bottle breakdown for you?
Speaker 4 (48:06):
I'm going to give this a three for taste.
It's a very well hold, hold on.
It's between a three or four.
I'm debating, you know.
I'm gonna give it a fourbecause it's it's a, it's a
taste that evolves, I hope,super nash heard all four of
those.
Speaker 3 (48:26):
did you heard all four of those?
Did you hear all four of those?
Speaker 4 (48:29):
No, I probably only heard one.
You only heard one.
It's very weird, it's verytingy.
It's not bashy, it's tingy.
How about this?
Speaker 3 (48:41):
You hear that, yeah, that, yep, yeah, yep All of
those Yep, all right.
Speaker 4 (48:49):
No, all of those yep All right.
No, did not hear that last one.
Heard that.
Speaker 3 (48:56):
There's four.
That's for Super Nash.
So Super Nash jumped on.
He couldn't do it because he'sworking, but obviously he's not
working, and now he's drinkingalong with us and his was Body 3
, taste 4.
So he put in a 4 on the barrel,yeah, and he said and for you?
(49:20):
Now, everybody, let us know ifyou hear the tiny gongs.
I love this and so I like whatyou say about it.
You know what I mean, whatyou're saying, everything, but
this, to me, is the number onebourbon I want to share with
(49:42):
friends and family.
This bottle has been broke outfor just a few people and it's
broke out for you.
Cheers, cheers, my son.
So it's special to me andthere's a reason why it's
(50:02):
special to me, but every yearit's a different batch.
So this is the 2024, and when Igo in, I'll be going to, we
will be doing this on our bear,uh, on our bus tour, and I will
be buying multiple bottles,probably one for you, one for me
, and we'll then for Kane andone for Ellie revisit this, but
(50:24):
I think this is from from thestandpoint of what, what you've
had.
I think this is reallyapproachable for you, like
something that you could getinto, but I just have to give it
the five.
I like it.
There's something that in mybrain it never lets me down and
(50:48):
this has been open for a littlebit and it's whatever, but it's
still from the taste standpoint.
This is what I think a goodbourbon is.
Speaker 4 (50:58):
All right, here we go .
Speaker 3 (51:09):
Five tiny gongs for tiny what's one for super nash
anyways one for nash uh, numberone all right.
So now we're on to oh, oh, hewants.
Does he want me to give it a?
(51:30):
What did he say?
He heard all three right there.
All right, All right so.
Speaker 4 (51:40):
Body.
Oh, no, sorry, finish.
Speaker 3 (51:42):
Finish.
So the finish is what's leftover and for a 90 proof this
finish is long.
You do it Now.
It's not like it's not up to me.
It's not a five finish but it'sa four finish.
It's got a really nice fivefinishes can will evolve where
(52:06):
you're like it goes and it goesand it goes and it has this,
this finish, with a littleleather, a little oak, and then
there's some sweetness and thenall of a sudden, after a minute,
all of a sudden there's vanilla.
This one to me is that fruitytaste, that apple, the caramel
up front and the bourbon tasteof this and the sweetness is all
(52:28):
up front and the bourbon tasteof this and the sweetness is all
up front.
But on the finish, that apple-ylike I just ate an apple flavor
just lingers forever, like aslong as it is after you eat an
apple, like if you're watchingTV and you eat an apple.
Like five minutes later youstill taste the apple.
And this is very similar tothat.
(52:48):
So I give it a four tiny gongs.
Speaker 4 (52:52):
Okay, let's get the tiny tongue back out.
Four tiny gongs.
I'm about to make podcasthistory, dad.
(53:12):
Okay, I am going to give myfirst ever five with a ba-da-ba.
No way.
Alright I mean from what I'vetasted, and now I haven't tasted
a lot, so it isn't for everyoneat home.
Speaker 3 (53:34):
It's not a but, that's but that's just part of
the palette that you have.
Speaker 4 (53:39):
it's what you, what you, where you're at, but even
right now this is stilllingering after that sip I took
maybe two minutes ago and I likeit.
So it's not so much of just thestaying power, it's how much I
enjoy it staying around, becausethere are a lot of other
bourbons that I feel like havemaybe come close to lasting this
(54:02):
long, but I don't want them to.
I want the taste out of mymouth by that point.
Speaker 3 (54:07):
this one, I don't even feel like I need a chaser
at all well, I will tell youthat the only category where it
doesn't matter, uh, what ittastes like, is the body.
Yeah, the body can be horribleas far as taste, but if that
(54:28):
horrible amount is in your mouthfor you know, when it fills
completely your whole mouth fullof horrible the body still can
be good.
I actually gave gave a, a fourfor the body once on a on
another on a on a rye that Igave ones straight across the
board.
(54:48):
Otherwise I just didn't likethat, but it was so bad of a rye
it was gave ones straightacross the board.
Otherwise I just didn't like it, but it was so bad of a rye, it
was so horrible, but the bodywas just fulfillingly horrible.
But the length is very important.
So if I didn't like it but itwas long, I'm probably going to
give it a two or a three.
(55:08):
But if it's something thatstays long and you love it,
that's where you give it.
So you're giving it a five, I'mgiving it a five and a ba-da-ba
.
All right, here we go, let meknow.
And ba-da-ba, did you hear themall?
Speaker 4 (55:35):
I heard all.
Speaker 3 (55:37):
I think except the ba-da-ba, because I said
ba-da-ba no, there was one inthe middle.
I'm going to have to go look atall the microphone, the noise
cancelling aspect of them, but Iwill.
I'm looking at this one.
Is it on even?
Yeah, they're all on.
Speaker 4 (55:58):
Sometimes the Zoom settings reset themselves
randomly.
Well, that could be it too,when you come up here, I'm going
to teach you the ways of OBSand I'm going to improve your
quality of these live streams by700%.
Speaker 3 (56:18):
Well, you could do that, Because there will no
longer be any of this, any ofthat.
Speaker 4 (56:25):
You see where my hand just disappears.
Speaker 3 (56:26):
That will be the top of whatever you're watching and
you know you're going to becoming to my house sometime
because, uh, you know you'llhave to pick up the car oh, is
that official now?
Speaker 4 (56:42):
it's pretty, pretty damn close, and your mom said
today where you guys were goingto get a rental on the way back
that's not official now.
Enough to do it now well,you're coming in august too, so
that would probably be when itwas official.
Speaker 3 (57:02):
All right, so just keep me updated.
So what?
So what was your tally?
Speaker 4 (57:07):
I was supposed to be keeping track.
Speaker 3 (57:09):
Okay, nose was a four .
Speaker 4 (57:19):
Nose was a four for me, body was a two.
Speaker 3 (57:22):
Three, for me Seven.
Speaker 4 (57:26):
Taste was a four.
Speaker 3 (57:28):
Yep and mine was a five five we're the same right
now and I gave it a four, I giveit a six, so I'm 16, I'm 18.
No, no, you were, you were 4plus 2, 6 plus another 4, so it
(57:53):
ain't 9, 10, 16, 16 out of thebutt up you gave yeah, I was 2
ahead and you gave it 2 morepoints with a 5 and a butt up,
so we're tied.
We're both giving it a 16, sowe're going to give this master
blend on the old LouisvilleWhiskey Company's barrel bottle
(58:16):
break time a 16 out of 18.
And it is spectacular, allright.
So what I'm going to do is dowhat I always do I am going to
end it here on the audio andthen, once I end it on the audio
(58:38):
, I will end it on the audio andthen we'll open it up for
people to join us for a littlebit.
Okay, all right, everybody, uh,wwwscotchybourbonboyscom for
all things scotchy bourbon boysglenn karen's t-shirts, bios,
(58:59):
everything you need, plus.
Remember, we're on facebook,youtube, instagram and x, along
with did I say facebook?
Yeah, I said facebook, youtube,instagram and x, along with I,
apple and Spotify, on your audiopodcast, but on audio.
If you listen on anything else,we're probably there, but
(59:21):
whether you listen to us orwatch us, make sure that you
like, listen, subscribe, commentand leave good feedback.
The feedback's really important.
And remember, let's get thisready and set, so I don't screw
(59:42):
it up.
There you go.
Good bourbon equals good times,good friends, great family.
And remember, don't drink anddrive, drink responsibly and
live your life uncut andunfiltered.
So AI is going to take us out.
(01:00:05):
Here we go.
Speaker 2 (01:00:09):
Here we go, drinking whiskey on the rocks or sipping
(01:00:41):
on a pour.
Take us out.
Here we go, we'll be right back.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar, where it'll be.
It won't be too far.
With friends and family close,we will never be alone.
(01:01:03):
Remember the Scotchie BourbonBoy Got you back when you're
(01:01:36):
listening to us by the fire.
We will be there for you allthe way down to the last ember.
Whatever is the blood thatmakes a lifelong bond With our
friends, our neighbors, evensome across the pond.
I can't wait until the next timewe meet, because I'm always
looking for the next bourbon.
(01:01:57):
Yes, please, I'll have it neat.
So show me the way to anotherwhiskey bar, where it'll be.
It won't be too far.
With friends and family close,we will never be alone.
Remember the Scotchie BourbonBoy, I got your back when you're
listening to us by the fire.
We'll be there for you all theway down to the last ember.
Speaker 3 (01:02:27):
Do you think that was long enough?
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