From Nose to Finish: Rating Larrikin's 124.2 Proof Single Barrel

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Dive into our tasting of Larrikin Distillery's 124.2 proof Single Barrel bourbon with special guest Knobs, Tiny's son who offers a beginner's perspective on high-proof whiskey.

• Larrikin Distillery brings Australian spirit to Kentucky bourbon, founded by Greg Keely who served in both US and Australian navies
• "Larrikin" means a mischievous but good-hearted person who lives life to the fullest
• This 8-year single barrel (124.2 proof) features a mash bill of 75% corn, 21% rye, and 4% barley
• Flavor profile includes caramel, tart apple, and a dry chardonnay-like finish
• Father and son taste test reveals how experienced and novice palates respond differently to barrel proof bourbon
• Discussion of hazmat whiskeys (over 140 proof) and the regulations that govern bourbon production
• Nostalgia for historical bourbons that capture what people might have drunk in the 1800s
• Final score of 13/18 on the Barrel Bottle Breakdown scale makes this a recommended bourbon at its $79 price point

Visit www.scotchiebourbonboys.com for all things Scotchy Bourbon Boys. Remember, good bourbon equals good times with friends and family. Live your life uncut and unfiltered.

What happens when an Australian Navy veteran brings his larrikin spirit to Kentucky bourbon country? Pure magic in a bottle. Larrikin Distillery represents the beautiful collision of Aussie irreverence with America's native spirit, creating something truly special in the heart of bourbon country.

In this father-son tasting adventure, we explore Larrikin's remarkable 124.2 proof Single Barrel bourbon with special guest Knobs, who brings a refreshingly honest beginner's perspective to high-proof whiskey. "It's like if sand could be liquefied," he observes, capturing that distinctive dry mouthfeel that characterizes this unique expression.

Founded by Greg Keely, who served with distinction in both the US and Australian navies, Larrikin doesn't pretend to have bourbon heritage dating back to the Pilgrims. Instead, they focus on crafting extraordinary Kentucky whiskey they're genuinely "stoked to pour." That authenticity shines through in this 8-year single barrel, with its mash bill of 75% corn, 21% rye, and 4% barley delivering deep complexity.

The tasting reveals a fascinating contrast between experienced and novice palates. While Tiny picks up nuanced notes of caramel, tart apple, and leather, Knobs navigates the high proof with candid commentary that will resonate with whiskey newcomers. Their Barrel Bottle Breakdown scoring system (examining nose, body, taste, and finish) ultimately awards this bourbon a respectable 13/18 – impressive for an $79 bottle.

Between sips, we explore the world of hazmat whiskeys (over 140 proof), the regulations governing bourbon production, and why Larkin's boxing kangaroo logo perfectly captures their approach to whiskey-making. We also venture into a discussion of historical bourbons that might resemble what Civil War generals drank after battle.

Whether you're a seasoned bourbon enthusiast or just starting your whiskey journey, this episode offers valuable insights, honest opinions, and the unmistakable warmth of sharing good spirits with family. As we like to say: good bourbon equals good times with friends and family.

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Episode Transcript

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.

Speaker 2 (01:27):
Remember to always drink responsibly.
Never drink and drive and liveyour life uncut and unfiltered.
We'll be, we do.
We're drinking every brew man.
We talk some shit, but we'retelling the truth.
Yeah, we're the Scotch andButter you boys Raising the hell
and making the sun go up.
Yeah, we're the Scotch andButter you boys.
We're here to have fun andwe're holding the door.
We're here to have fun.

Speaker 1 (02:00):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys.
I mean, we are really gettingup there Tonight.
We have a special guest with uswho is going to make some

(02:23):
consistent appearances.

Speaker 3 (02:24):
My son, no son knobs I'm here ready to be consistent.

Speaker 1 (02:29):
I'm the most consistent knobs you'll get in
your life yeah, exactly, and,and the thing about it is not
only is what I've this, this isthe second of the four samples I
sent up to you, so now tonightyou might talk a little bit to
you, might talk a little bitabout you know, you might see

(02:53):
what.
That's what I did wrong rightthere.
You might see what.
Wow, what's that?
All right, that's stupid.
Yeah, okay, that was the right.
That's stupid.
Yeah, okay, that was the end ofthe YouTube thing.
So then I got to get thecomments, but you might see what

(03:15):
Walker has.
He got you a lot of bourbonsand I got to get those.
So within the next two months Igot to get those up to you.
You know what I'm saying.

Speaker 3 (03:27):
Yeah, I think about starting a PO barrel.
You know, a PO box, a PO barrel.
Well, if you just add whateveryou want, in there, that's.

Speaker 1 (03:36):
That's not called a PO barrel, it's called an
infinity barrel.

Speaker 2 (03:40):
I actually make those .

Speaker 1 (03:50):
There's actually a batch done by by um jim beeman.
Uh, uh, freddy, no, hebasically has the infinity
little book where he every yearhe adds and changes, but he uses
30 percent of what he had theyear before.
So the first year he made itand then the next year he's
going to use 30 percent of thatand then blend more new stuff in
.
Oh, next year he's going to use30% of that and then blend more
new stuff in, and then he'sgoing to use 30% of that and
blend more new stuff.
So it'll always have a littlebit of that original.

Speaker 3 (04:15):
It's like the family restaurant in your area that
uses a little bit of oil fromthe last fryer into the new
fryer, so you're getting likethe same oil for 60 years
filling.

Speaker 1 (04:25):
That's where you come with uh, comes with uh.
They call it sweet and sourmash.
A sweet mash is when you startcompletely, you're the
fermentation process andeverything with just from new.
A sour mash is where you takesome from the last time and that
adds consistency to your mash.

(04:47):
So there you go.
So Greg says he loves a newintro, but remember everybody
wwwscotchiebourbonboyscom forall things Scotchie Bourbon Boys
.
We got our Glen Cairns heretonight.
My little oily hands have beenall over it.
I've even been bleeding tonight.
I'm getting ready for this andgetting it set up and uh is it

(05:08):
that time of month?
again.
There's probably a little bitof blood on your.
No, I walked by the coffeetable and and and my, my shin
brushed up against it and I'mlike damn also.
I looked down and it's justlike a blood bath down there.
I said and, and I had um,touched it, you know like just
touched it without realizing it.
So I look at my hand and I'mlike, oh, that's super beats.
I thought it was super beats onmy finger, you know.

(05:31):
So I looked down and that's whyyou didn't pass out.
Oh no, it's blood.
No, I don't pass out fromwounds.
Oh yeah it's needles.
It's.
It's 100 the needles.
So I you know that's not, butyou know.
All right, so we'll get back toit.
Wwwscotchiepervinboyscom forall things Scotchie Pervin Boys.
We talked about glands, wetalked about T-shirts, and then

(05:52):
make sure that you check it outfor our bios.
I'm going to have to add you,because all I got to do is add a
picture of you on there.
But I need you to write yourbio and you know what you should
have chat, gpt.

Speaker 3 (06:07):
Write your bio, you know what your whiskey journey,
why you like whiskey.
Then we put a little.
Why would I, why would Ioutsource that to a robot?
Actually, why am I even here?
Why can't chat?
Gpt just?

Speaker 1 (06:16):
taste what I've been asking the questions and how I
can do posts now it's great forlike getting a suggestion I
asked it who's tiny of thescotty bourbon boys and it gave
me a whole description of myselfand what I do and how I did it
and how long I've been doing itfor and I'm like, holy crap,

(06:38):
it's like you know, you couldjust, you could just make a
facebook post, same.

Speaker 3 (06:42):
Thing.
Hey, hey guys, who do you thinkI am?
And you get hundreds of people.

Speaker 1 (06:46):
Yeah, but this is not you know it's, I don't know it
does a really really good job.

Speaker 3 (06:54):
I can write my own bio.
Thank you very much.
I passed college before the AItook over, okay so yeah, anyways
, hey chat GPT.
How do you think this bourbonis going to taste?

Speaker 1 (07:09):
Yeah it would tell us what it thought about.
It would tell us what itthought about Larkin.

Speaker 3 (07:13):
It doesn't have taste buds, dad, but it still can
read.

Speaker 1 (07:16):
It doesn't have a nose, but it can read about what
other people thought and comewith its own opinion.
Remember that.
So people thought and come withits own opinion.
Remember that.
So, anyways, so, anyways.
We're on Facebook, Instagram,YouTube and X, and then also on
the pod all the podcast formatsApple I heart, Spotify mainly,
but we're on if you, if you canlisten to it, we're pretty much

(07:38):
on it.
So, whether you listen or watchus, make sure you like comment,
listen or watch us.
Make sure you like, uh, comment, listen, subscribe and leave
good feedback um, and subscribe.

Speaker 3 (07:51):
I think I said that yeah and uh, well, I think you
forgot to mention you shouldsubscribe yeah, you should just
subscribe.

Speaker 1 (07:56):
It's very important to subscribe people.
I want to get to a hundredthousand on youtube.
It would be great if all ofeverybody watching on youtube
would subscribe.
We get a lot of it's been goingup and I'm happy because I
remember when I was at 400subscribers and I thought I
reached a goal, and now thatwe're almost to 70.
You reached it, that is a goal.
Yeah, but.

(08:16):
But it's like then all of asudden you're never happy.
I mean, I probably get 400 aday, but 400 a day is still
slowly getting me to closer to100,000.
We're going to go to the 75,000mark real soon.
But you know, it's just.
I always find that if you putit in perspective of where you

(08:38):
were to where you are now, thatsomehow you just can't be
satisfied.
You're just never satisfied,you're always driving yourself
to do better.
I mean, there's no way, gottasee those numbers go up there's
no, there's no way I everimagined that I would be getting
consistently 4.1 million viewsbetween shorts and long, or it's

(08:59):
4 000 views on on the longs,you know, on the long videos,
and then millions on the shorts,and I just never thought 4.1
million was even in.

Speaker 3 (09:10):
Just look at you.
All the odds were against you.
Yes, there's no doubt about it.
This is a miracle and a half,honestly.

Speaker 1 (09:19):
You're not lying.
I know that's how you feel.
You can't believe that thathappened.
No.

Speaker 3 (09:25):
I'm happy for you.
No, I'm happy for you.
I'm happy for you.
Are now, I wouldn't like.
Greg just said that I would.
I would not be in a position totry such amazing bourbons for
practically free.
I should come on here a coupletimes, fulfill my contractual
duties and you send me eight,nine bottles at a time, and

(09:45):
that's just like you know well,somebody's got to drink some of
this.

Speaker 1 (09:49):
You know so, and I know that that, that wall back
there?

Speaker 3 (09:52):
that's, that's my son's college front when you go
well, it's open, so there's nota lot of not a lot of value in
opened.

Speaker 1 (10:00):
You can ask walker that Now.
Walker, I believe, is gettingclose so I don't know if he's
going to be on tonight, butgreat to have everybody.
You know that's on.
Feel free to comment and talkand whatever.
I'm taking a look.
Yeah there we go.
We're monitoring the YouTube,we're monitoring the Facebook,
but you know it's really kind ofspecial having you on honestly

(10:27):
book, but you know it's reallykind of special having you on
honestly uh, you know from fromwhere you were always.
You know where you know whenyou were kind of trying to kill
yourself with gin and um killmyself with gin yeah, because
gin is.
I'm I'm trying way harder tokill myself with bourbon if
anything but bourbon is bourbonbecause of the barrel aging and
when I send you isn't as hard onyour body as unbarreled spirits

(10:52):
the distilling process leavesyou should tell that to my body
well your body.

Speaker 3 (10:58):
It's not.
It's not privy to thatknowledge, no, it's, it's it's
interpreting it.

Speaker 1 (11:03):
I mean, it's hard If you're drinking a really good
bourbon that's been aged welland everything's been done right
.
It's not, unless you just goall out balls to the wall.
No, knob Creek, that's nineyears in a barrel.
It says nine years, so there's10-year, 11-year stuff in there,
but the youngest is nine.
They do that.

(11:24):
So that has been filtered by acharcoal filter that everybody
uses.
You know the barrel becomeswhen you char it, the bring a
filter.

Speaker 3 (11:31):
I know the spiel.
I know the spiel, I know how itworks.
You've had me on here one othertime.
Yeah, exactly.

Speaker 1 (11:39):
So I just feel better that I've gotten you to do this
now.
I just got to make sure that Idon't just make it go overboard.

Speaker 3 (11:46):
Yeah just to let everyone in who's out there,
that this is how every phonecall also goes.
It eventually leads back tothat's charcoal filtered.
That's that's.
Did you know?
That's great for you.
Actually, I mean like we shouldstart recording the phone calls
you have with me.
It'll be like, hey, how's yourson?

(12:08):
Oh, he is good.
Do you know how to makecharcoal filter?

Speaker 1 (12:13):
Yeah, it's like I'm 60.
I forget I have theseconversations, from
conversations to conversation.
That's what you got to dealwith right now.

Speaker 3 (12:21):
I know the bourbon is not helping.

Speaker 1 (12:22):
I even remember tomorrow.
Tomorrow, because if we drinkenough bourbon tonight honest to
god.

Speaker 3 (12:29):
I was talking to my wife and I was like this is my
first time on the podcast.
She's like seth, what are youtalking about?
And it's like, clearly, I justdon't remember the last time
yeah, you never know um knobsgrasshopper you are.
That's what I was mentioning.
That's the comment I wastalking about about having a
good, a nice family, but beingblessed with trying the some of

(12:50):
the best on the planet and, yeah, now the first company to make
bourbon on the moon.

Speaker 1 (12:57):
Now that's a market well, the the coolest thing is
is if I ever can pull you away,if we could take you to on a
barrel pick I would love to goit's, it's not easy do they
allow a?
Two-year-old.
No, they don't um that wouldhave to be.

Speaker 3 (13:15):
What if he's on my shoulders, strapped to my back?

Speaker 1 (13:17):
that would have to be you come down, mom head up
michigan, you come down and wego down to kentucky.
Then we'll go back, pick mom,I'll pick mom up and drop you
off.
That would be kind of how thatwould have to work, and you know
, she would do it in a secondone.
She 100 not sure how much kanewould enjoy that so, anyways,

(13:40):
aren't you going to ask me howthe ACDC concert was last night?

Speaker 3 (13:43):
Uh, no, no.
How was the ACDC concert lastnight?

Speaker 1 (13:49):
That was, uh, it was everything that I wanted it to
be.
Uh, it's crazy that their lastconcert maybe because, you know,
when you're dealing withsomebody who's 77 years old, it
can't go on forever.
Um, but he did a good job.
His, his voice, his vocals umhave were really strong.

(14:09):
I've seen a lot of um vocalsfrom pre, right before covid,
when he was having a ton ofproblems, and then last year
when he was in in europe.
He was you could, you saw it,but they were what.
They were, even better twoyears removed from that surgery.

Speaker 3 (14:28):
As a musician in your 70s doing that stuff.
That's even a miracle in itself, because look at the other
bands.
We've lost the lead singersBowling for Soup.
I believe the lead singer diedof some sort of cancer.
We also had Linkin Park justrecently go.

Speaker 1 (14:44):
He was like in his 40s well, they go, they, they go
young.
I mean, you look at morrison,27, janice, joplin, 27, jimmy,
you know, uh, not jimmy, page umI mean I, what was?

Speaker 3 (14:56):
I?
Like three when, like the lasttime I could have seen a nirvana
nirvana concert, like when wasthat?
I didn't even get a chance.
The dude would be like what?
15 or something.

Speaker 1 (15:08):
Yeah, they were young .
But then you also have therockers that we've lost just
recently, like Tom Petty at, Ibelieve, 69.
You lost David Bowie.

Speaker 2 (15:19):
Jimmy Buffett.

Speaker 1 (15:21):
Yeah, well, jimmy Buffett was in his 70s, so yeah,
but like you said, I I meanwe're talking about brian
johnson, 77 years old, out therescreaming out you know heavy
metal.

Speaker 3 (15:32):
that's a whole different story how active were
they on stage?

Speaker 1 (15:38):
um, when, when it comes to angus young, who is has
always been just so hyper, he'sthe one that does the head
banging.
You know, he's the one thatjust played and his head was
going back and forth.
His head wasn't going back andforth as much but his walk that
he does and what he was all over.
Um, there was a point where hedid a 24 minute guitar solo

(16:00):
where he was coming and goingand running around and going up,
but I really think he's 70, butI really think he was giving
brian a breather for, for, to,for the grand finale, you know,
for for the grand finale.
And I wouldn't you know,because when they were showing,
um, the close-up of him when hewas on stage, I mean last night,
was damp and 60, but you werejust sweating because it was

(16:25):
that dampness.
But it was fantastic.
I mean it was a bucket list forme.
I've always wanted to see them.
I almost saw them twice beforewhen they were younger.
But to go see it and then maybethis be the last time they ever
play, was really kind ofspecial.
I mean it worked out becauseit's in Cleveland.
I mean a lot of people saw themin Chicago and other places.

Speaker 3 (16:49):
I bet they're playing the Las Vegas Dome too in their
tour.
The Dome is a hot spot rightnow.

Speaker 1 (16:57):
I could take this off and then turn around and show
everybody your two domes.
What are you talking about?
No, no, the back of theschedule, the schedule of what
they talking, no, no, the backof the schedule, the schedule of
what they played, is on theback of my shirt ah, okay I've
got I got.
It's funny because I wasn'tgoing to get a shirt, but then,
as I walked out, there wasn't abig line for it and they, they

(17:18):
had the, you know all the themerch out there, so I ended up
with this awesome hat.
I think this one will become anall-time favorite.

Speaker 3 (17:27):
It's a little bit, it's just it's slightly too tall
.
You don't wear the okaybackwards fits you better, but
forwards, it elongates yourforehead.
Yeah, las Vegas, sphere, yes,sphere is cooler than you.

Speaker 1 (17:43):
I've seen what they do with that.
When you're in the sphere, thewhole atmosphere, like
everything around you, can bevideo and it can make you feel
like you're in space.

Speaker 3 (17:53):
I saw the sticks last year play up here at
Interlochen.

Speaker 1 (17:57):
Wait, wait, not the sticks.
You saw sticks.

Speaker 3 (18:01):
I saw sticks.
I saw the sticks.
What?

Speaker 1 (18:04):
was your favorite.
What was your favorite songSailing?

Speaker 3 (18:08):
Away.

Speaker 1 (18:09):
You like Home Sailing Away.
Home Sailing Away.

Speaker 3 (18:12):
And especially they did the little pre part
beforehand.

Speaker 1 (18:15):
Yeah, which I had never heard, because I'm not a
big sticks fan.
Yeah, and you never heard itbecause it was on the album.

Speaker 3 (18:22):
Yeah.
But that's the thing though howold are they they, they're in
their like 60s and 70s andthat's why I asked you how
mobile acdc was, because theypretty much just stood in place.

Speaker 1 (18:33):
They weren't active young, was all over the stage
just doing his little hop, hisskip.
He his favorite is.
He stands there with the deviland he'll hit the strum.
Do this and he'll just startdoing the guitar solo just with
one hand.
It's just fantastic.

Speaker 3 (18:55):
Also, John says happy 60th.
The Super Nash today.
Yeah, Super Nash, Super Nash'sbirthday.

Speaker 1 (19:01):
I did not forget his birthday.
He didn't come on on hisbirthday so I'm not going to.
It's nice of John toacknowledge that.
But if he wanted to come on, Ihad a whole big birthday thing
planned I was going to talkabout, or whatever.

Speaker 3 (19:14):
Do they make little corks for your bottles with
candles on them so you can lighta bottle up?

Speaker 1 (19:21):
A Molotov cocktail, throw it at him.

Speaker 3 (19:23):
No, no, it's a cork and you put a little, you know,
like any other bottle has, andyou just add a little candle on
top.
You don't have to throw it well, okay that's a that's a million
dollar idea, right?
No, it's not that's not, nope.

Speaker 1 (19:39):
No, I do not endorse that.
Don't burn your house down.
I mean you can't put a corkwith a can on top of a whiskey
bottle.
Yeah, yeah, there you go Knobs.

Speaker 3 (19:53):
Million dollar idea.

Speaker 1 (19:57):
So let's get to it it .
So the, the distillery that wedeal with uh is larakin, the
ownership, uh, we kind of knowhim uh and I did do a little bit

(20:21):
of research, a little bit ofresearch on larrikin.

Speaker 3 (20:25):
Okay, and it?
It means a mischievous youngperson, an uncultivated, rowdy
but good-hearted person, or aperson who acts with apparent
disregard for social orpolitical conventions.

Speaker 1 (20:45):
Well, here's examples of who they feel would be
larrikins.
Steve Irwin the alligator,crocodile Dundee, the guy who
played with the big AustralianJohnny Cash, sammy Davis Jr,
pete Mitchell and Annie Oakley.
These are people that are.
You know they're living life tothe fullest.

(21:08):
That's what a larrikin is.

Speaker 3 (21:10):
Ted Krasinski the Unabomber.
That's a larrikin.
No, that's not.
I don't know if I ever saw one.

Speaker 1 (21:21):
No, they don't end up in jail.

Speaker 3 (21:24):
Well, okay, hold on, rowdy, but good-hearted no, I
would say.

Speaker 1 (21:31):
No, sending bombs to people in the mail is not
good-hearted.
I'm sorry that's not a larkin.

Speaker 2 (21:36):
All right, I'm making a joke.
One of the cool things is.

Speaker 1 (21:39):
We've been down there .
Um, it used to be prior to this.
Past kentucky bourbon festivalwas called lawrenceburg bourbon
company, a spectacular tastingroom.
They got this spectacular neonsign.
I can't believe they changedtheir name because by changing
their name they had to basicallyhave another sign made.
They must know somebody whodoes neon signs spectacularly.

(22:01):
We've done a podcast from theirtasting room.
They have a walk-in humidor sowhen you go there they're five
minutes from uh, from wildturkey, they're right down the
street from wild turkey.
Uh, jimmy russell will sendpeople to larakin after they're
done and they'll ask them ifthey know.
So it's a lot of the bourbonindustry helping each other out.

(22:22):
So the story is um, it's gregand katie keely and uh, greg is
here we go is the trueembodiment of the american dream
craft distillery, built fromscratch with the fair duncombe
no nonsense I'm doing that withyour don't do that the
microphone.

Speaker 3 (22:42):
I picked up the microphone I know, I know it's
like you completely cut outthere no, okay.

Speaker 1 (22:46):
So fair income, no nonsense approach to making
bloody good bourbon.
Our founder, um lcdr greg keely.
Um, greg Keeley, a retired USN,has had a wild ride.
Greg's journey kicked off in avineyard down under to national

(23:07):
security professional andeventually landed in the
extraordinary world ofdistilling.
As a service-disabled Navycombat veteran, greg has the
unique honor of commissionedservice in both the United
States Navy and the RoyalAustralian Navy, with combat
roles in Iraq, afghanistan andthe Pacific.
Raised in Oz, he also servedwith the Australian Federal

(23:30):
Police At Larkin.
We're not here to spin yarnsabout bourbon dating back to the
Pilgrims, or.
Our focus is dead simple.
What kind of Kentucky whiskeydo we want in our glass?
Our goal to craft extraordinaryNivelle Kentucky whiskeys that
we're stoked to pour.
We figured, why not bring a bitof Aussie cheek to American's
native spirit, blendingtradition with a pluck of

(23:53):
irreverence.
So here's to great bourbon,good mates in creating something
truly special.
That is lark, and when you gothere, there it's, it's
definitely his wife.
When we've been there, his wife, katie's there.
Um, super nash has done fireextinguisher uh work there.
He set up all their and donestuff for them and installed and

(24:15):
he inspects them when we getthere once a year, great people.
Last year we were the firstones at kentucky bourbon
festival when, uh, so john rittsaid paul hogan was crocodile
dundee, yes, so there you go.
But um, at kentucky bourbonfestival they changed their name
.
So we were there like the daybefore kentucky bourbon festival

(24:38):
and we talking they gotsomething big planned and
everything.
And when we went there they didthis.
Actually, I can do the sharescreen right here.

Speaker 3 (24:48):
Okay, who were they before Larkin?

Speaker 1 (24:52):
They were the Lawrence Bourbon Company in the
same place, but they wanted to.
Really that kind of what wouldyou say?
Uh, all right, I got it.
Share.
Here's the screen now, okayokay so here it is.
They did this, they put up they, they changed their name and

(25:16):
introduced it with a giantblow-up kangaroo.
So if you look at all right,here's me, I believe, if I'm not
mistaken.
I should have had the one.
No, I think I decided not toshow that.
All right, so their logo is aboxing kangaroo.

(25:40):
Yeah, um, their logo is a king,a boxing kangaroo, you can then
.
That's then that that neon signhangs like 20 feet by 40 feet
above their bar.
I mean, it's spectacular, um,so you know, they made that that
that name change to Larrikin,but then they introduced there
and they came on the podcastwhile they were there.
So we were the first one toever do and I got some here and

(26:01):
I'm going to pregame it in myglass.
But this is Larrikin Bottledand Bond and the Bottled and
Bond.
You've got what I got singlebarrel.
Yeah, I got the single barrel.
The single barrel is this babyright here.
I gave you this, I gave you abig one of this because I have
it.
You know what I mean.

(26:28):
Now I have a bunch oflawrenceburg um single barrels,
but they're bottled in bond,which we got to taste and rate
at kentucky bourbon festival waspretty strong, so that was kind
of cool, you know what I mean.
Yeah, all right, so one of thecool things.
So I know.
But what were you drinkingbefore?
We did this before we get intothe barrel, but you did a little
mixer with show everybody withyour oh, the mixer.

Speaker 3 (26:47):
This is a family recipe.
Now that I've crafted this is ahandcrafted soda.
I made all the individual syrupflavors, I've combined them in
a ratio that I like, and then Ijust add some sparkling water
and a couple cocktail cherriesand it's, it's good to go.

Speaker 1 (27:07):
So why is there no knob creek in there?

Speaker 3 (27:10):
I, just because it's a, it's not a mixer, it's a
chaser oh, you call it yourchaser yes, because it's just
when you need a little reset.
It's a nice little mouth resetin between bourbons, you know,
or if like, if a bourbon's justlingering a little bit too long
and you want to take another sipI'm gonna I'm gonna defer to uh

(27:33):
greg, greg schneider, on youron your chaser what he thinks of
that one what I do have.
This is the syrup bottle.
There's the recipe, um, but youdon't know what this is made of
.
But that's it.
I'm almost out.
Gotta make some more.
It all came from me creatingginger syrup to make a homemade

(27:57):
ginger ale, because just dealingwith like acidlux and
everything and ginger is thebest cure for that.
So now this is not only is it ahelpful tasty soda or a tasty
soda, but also slightly helpfuland medicinal with the ginger in
there.

Speaker 1 (28:14):
Alright, I'm gonna.
I just wanted to.
This bottled in bond is just.
It's a solid, solid bottle fromLarakin.

Speaker 2 (28:27):
Mm-hmm.

Speaker 1 (28:31):
All right, I'm going to.

Speaker 3 (28:34):
I do.
I have already.
I already have my pour of mysingle barrel.
So this, what's the proof onthis?
All right, 124?
.
I already have my pour of mysingle barrel.
So this proof, what's the proofon this?
All right, hundred and 24.

Speaker 1 (28:45):
I wrote it there for you.

Speaker 3 (28:46):
You did, but it got all smudged.
So it's either.
Oh my God.

Speaker 1 (28:50):
What that just blinded me.
One 24.2.
This is barrel?
Oh it is.
It is 75 corn, 21 rye and 4%barley, and this is an
eight-year single barrel sowe're talking about.
It's got the right amount ofage to be right in the sweet

(29:13):
spot.
You know what I mean.

Speaker 3 (29:15):
So yes, so you're telling me it's an eight-year
age, right, uh-huh?
So when they were barrelingthis, they didn't know that they
were going to be Larkin.

Speaker 1 (29:29):
What in the barrel thinking they were going to be?
Well, they are sourcing.
They source their bourbon.
Greg has distilled in otherplaces.
Greg has distilled in otherplaces but it's not quite the
same.
What would you say If he doessome of the stuff that he's

(29:52):
distilled in Florida I think itwas it's not put out as the
Larkin brand of bourbon.
You know what I mean.
It's not the Kentucky thingthat they got going, that they
get Kentucky whiskey.
And you know Greg's anAustralian person who's been in
both the Australian and theAmerican navies.
His wife is also a veteran of.

(30:14):
She was in the.
You know that's where he mether when he was in the Navy here
in America.
That's where he met her when hewas in the Navy here in America
and I will say that his palateand what he brings to a Kentucky

(30:38):
dist.
They like to get a pot still anddo some certain amount so they
can get their Kentuckydistilling license.
So they're called if you don'tget the pot still and you're
just sourcing, you're called anon-distilling producer, ndp.

(30:59):
So you want to get your DP,your distilling, that you're a
Kentucky DP because you're adistilling producer.
So you have to set up a stillthat runs a certain amount of
whiskey or, you know, spirits ayear.
So a lot of places do that.
And then that also allows themto participate in a lot of the

(31:22):
festivals in the, in the inKentucky and a lot of things the
Kentucky Bourbon Festival itopens a lot of doors by doing
that.
So this happens in the samething in Ohio.
There's a place called HighBank and they have a still.
Having a still, they can selltheir bottles out of their

(31:42):
restaurant.
Distillers can sell theirbottles.
If they didn't have a still andthey were just blending, they
would have to, um, not sell outof their restaurant.
That doesn't.
It's just having the still isvery important.
So that's kind of how thatworks, all right.
So here we are.

Speaker 3 (32:01):
I'm going to say I'm not sure if it's the proof I
just haven't had anything thishigh in a while or not, but the
legs on this are sometimes noteven forming.

Speaker 1 (32:11):
Yeah, what that is is that it's so thick that it
takes a while for it to leavethe side of the glass, which
just means it's going to besyrupy and delicious.
So you can see this right.

Speaker 3 (32:25):
Oh, I can coat the side of my glass.
I'm a little bit too full forthat.

Speaker 1 (32:30):
I actually think I have a place on my bar that if I
got it going it would justself-propel itself round and
round.
You can see it gains a little.
It's because it's uneven.
There it goes, it hit the thing.
But when you go like that andthen you bring it around, I mean
honestly, yes, usually thosebarrel proofs at 120, some of

(32:52):
the bookers, they stay there fora while and then where they'll
form.
First, like this one, I got oneright off of right through the
middle, but they like to form inthe edges if you look in the
the middle part of it that's,but they like to form in the
edges.
If you look in the middle partof it, that's where the legs
start to form Then all of asudden you can follow it back up
to where the film was.
This one has some really goodthick legs.

Speaker 3 (33:20):
So the viscosity on this one is pretty darn good.
It's a nice color too.

Speaker 1 (33:25):
Do you have a preferred nostril is there?
Uh, well, yes, there are suchthings, preferred nostrils.
But you know what's weird is,lately it I've been having I've
for the first time they're bothworking.
I've always had a preferred,but it's like one time in one I
was the other day I was like wow, it's say it, the food off of
both nostrils.
So that brings us to the OldLouisville Whiskey Company
Barrel Bottle Breakdown.

(33:46):
Old Louisville is a sponsor ofthis segment.
You've got to go see Amin downat the Old Louisville Whiskey
Company.
Our bus tour is going to bemaking a stop there also so you
might get to see.
If you're going on the bus tour, you're going to get to meet
Amin.
So Old Louisville makes somefantastic stuff Doesn't put
anything in the bottle that'sseven years or doesn't go in if

(34:08):
it's got to be over seven yearsold, so they produce some really
good stuff.
Amin is very similar to whatLarakin is.
He's purchases still, but he isvery, very, very.
His experience is very, verybarrel.
Um, uh, what was it?
Barrel centric?

(34:29):
Yes, barrel centric.
It's like you're gonna be whenyou go there and you you go
through.
He'll take, he takes you in theback with groups and you get to
taste right from the barrel.
If you like something, you cando that and, um, you know, check
that out.
And then also if you can bottleyour own or buy something from
the gift shop uh, he's got somefantastic whiskey there.

(34:50):
And uh, check out amin there inlouisville, kentucky, but he is
the sponsor of our barrelbottle breakdown.
Um, so the barrel bottlebreakdown, uh, oh my God.

Speaker 2 (35:06):
Why am I?

Speaker 1 (35:06):
having a stupid mental block.
Um rating system is uh is basedoff of a rating system of
knocks with our barrel Um hammer, uh, me and uh, and then also
gongs with uh barrel bunghammer,me and and then also Gongs with
yeah.
It's kind of introduced.

(35:27):
It's like he did this becausehe calls it his tiny gong.

Speaker 3 (35:32):
No, it's not the tiny gong, it's not named after you.

Speaker 1 (35:37):
You should send it to me this is Knob's Gong.
It's tiny.

Speaker 3 (35:45):
Knob's Gong.

Speaker 1 (35:46):
Yeah, okay, so that's Barrel Bottle Breakdown.
I do knocks, he does gongs andbased off of four categories the
nose, the body, the taste andthe finish.
Four points for the nose, thebody, the taste and the finish.
Four points for the nose andthe body, Five knocks for the
taste and the finish, and thisis something, John, you're going

(36:10):
to appreciate.
For this one, Okay, Because,seriously, knobs fixed the
problem with the bung and theknocks.
It can be now heard, which iscrazy.
It took him just to come on infour seconds and tell me what to
do.
He figured out how to get hisgong to work and then I'm like

(36:34):
well, how did you do that?
I couldn't hear it.
Now I can.
He's like so we went throughand we figured it out, so it's
going to get crazy.
Like, so, we went through andwe figured it out, so it's gonna
get crazy here as we um, breakthis down.
But it's also five knocks for,uh, taste and finish, and a
total of 18 is the best score.
But if one of them is veryexceptional, something that you

(36:57):
don't normally get in a whiskeyor a bourbon, you can give it a
put-up for one category, and onecategory only.
So the ultimate score would bea 19 of 18 in this Old
Louisville Whiskey Company'sbarrel bottle breakdown.
All right, let's give this babya nose.

Speaker 3 (37:19):
So, like my question is is if I don't smell anything
like, is the?
Is the nose rating trying to belike the best smelling because
a four just like a mostbeautiful smell like cinnamon
rolls in the morning kind ofthing, or is it just like what
it gets?
I'm asking how are we rating itlike?

(37:41):
What is?
What am I looking for in myrating, or is it just purely
personal?

Speaker 1 (37:45):
well, all whiskey's personal, so it's just based.
The knocks are based off ofwhat you think.
So let's say you love vanillaice cream with caramel on it and
you hate chocolate ice creamwith chocolate sauce on it.
Okay, so if you smell chocolateon there and that's the thing
you hate, you're not going torate it high.
Okay, you might give it a 2 outof 4 because they were able to

(38:09):
pull chocolate out.
It's still not something thatyou like, but you've got to let
everybody know.
If you love chocolate, you mightlike this, but if you love
caramel, or if you don't likecaramel and, honestly, if you
don't like caramel, youshouldn't be drinking bourbon or
whiskey, because it's the mainthing of what it's always trying
to taste like.

Speaker 3 (38:29):
What if I don't like my nose hairs singeing off on
every sniff?
Well, that is called ethanol.

Speaker 1 (38:39):
Okay, you refer to that on the nose as an ethanol
plate of thing.
That's because it's this is121.2 proof and at 121.2 proof
you're gonna have some you know,ethanol, or you're gonna have
some power to this because ofjust of how much alcohol is in.
You know it's 60.
I believe this one's 60.1 abv.

(39:02):
It's 60 alcohol.
So if you're looking atsomething that's 60 alcohol, you
might have something.
Do that.
Now, that's not a guarantee,but also it's been sitting in
your glass for a little bit.
So a lot of times when you dothe first part of the pour, the
ethanol is there, but if you letit sit for a while it kind of
burns off.

Speaker 3 (39:20):
Well, what about the first part of a pour in a bottle
?

Speaker 1 (39:25):
Yeah, that's already been sitting.
This has been here for six,eight months open.

Speaker 3 (39:32):
I was going to say is this just the head?
Did you just give me the firstpour in this, just so you didn't
have to taste it?
No, that was already opened.
Okay, did you just give me thefirst pour in this, just so you
didn't have to taste it.

Speaker 1 (39:41):
No, that was already opened.
Okay, if you look, it's waymore gone than what you got.

Speaker 3 (39:46):
I know, I know.

Speaker 1 (39:48):
So I got my score.
So on the nose I always like totell what I smell.
I get a lot of caramel.
It's almost like caramel applerubbing alcohol.
I don't get rubbing alcohol.
I get a sweet candy caramelapple right there on the right

(40:12):
side, on my left side.
What the heck was that?

Speaker 3 (40:22):
I was coughing because I'm just getting face
full of face full of alcohol.

Speaker 1 (40:30):
So sniff it at the top.
It's always at the top of thenose, is always a little bit um,
not as it's just so.

Speaker 3 (40:38):
I'm just not used to it.
My nose is getting stuffy.
It's stuffing my nose.
I'm getting seasonal allergies.

Speaker 1 (40:52):
All these beginning, all you beginners that are
watching tonight, just know thatyou're not alone.
Nobbs is right there.
I would say Nobbs is a he'skind of graduated maybe to an
advanced beginner.
I'll give you that.
I'll give you advanced beginner, but you're not an intermediate
yet Intermediate doesn't?

Speaker 3 (41:12):
I admit there's a little.
My liver is an intermediate,for sure.

Speaker 1 (41:16):
Yeah, but gin doesn't count what it counts for how
much you can drink.
I enjoy the nose, oh, oh, oh.

Speaker 3 (41:30):
This nose is a little stuffed and I just kind of like
shotgun it up there.

Speaker 1 (41:37):
Now you should really get the smell.
It also works if you pour it inon the other end pour it in.

Speaker 3 (41:48):
Okay, not your nostril.
I know you're yeah, move thebottle, move the bottle.
Actually, I'm getting, I'mgetting that caramel, I'm
getting a vanilla caramel.

Speaker 1 (42:03):
Yeah, you get a little bit of a spicy apple I'm
not getting any apple, I'mgetting that and a little bit of
fresh baked bread.

Speaker 3 (42:12):
I had a little bit of fresh baked bread the other day
.
Getting no bread, no bread inthis.

Speaker 1 (42:18):
I would say, all right, I'm ready, so here it
comes everybody.

Speaker 3 (42:22):
With creme brulee caramel.

Speaker 1 (42:28):
Creme brulee Okay.

Speaker 3 (42:30):
Almost like there's a little bit of that burnt sugar.

Speaker 1 (42:33):
So I'll go.
Yeah, I mean I'll go first.
I think the nose on this ispretty much what I look for.
There is a little bit ofethanol, so I'm going to give it
three knocks.
So let me know.
Here it comes.
Drum roll, please.
All right.
One, two, three.

(42:55):
Did you hear them all?
They all got heard.
Look at that, folks.
We figured out the knocks onthe barrel.
Thanks to Nobs.

Speaker 3 (43:06):
And two clicks.

Speaker 1 (43:07):
Nobs is working with the knocks.

Speaker 3 (43:10):
Two clicks everyone.

Speaker 1 (43:11):
Nobs is knocks.
That should be called Nobs isknocks from now on, because
y'all can hear it.

Speaker 3 (43:16):
All right, we have Nobs gone.
Tiny's tin, tiny's.
All right, we have knobs gone.
Tiny's tin, it's knobs gone.
Knob, knobs gone, knobs gone.
I got a little plaque up thereKnobs gone, so we're giving it.
I'm giving it for the nose.
A two, so we got one two.

Speaker 1 (43:40):
There you go.
I heard that, I heard that.
I heard that.
So we finally fixed.
I mean, this is, this is forsure, the first like real
podcast I've ever done.
I have knocks that nobody'sheard for the last six to eight
months and now that's not true.

Speaker 3 (43:58):
People will be hearing them upstairs in the
house.
There's nobody here anymore.

Speaker 1 (44:03):
You're gone, alright, so that's what.
So now the body very sweetapple espresso, unbelievable hug

(44:24):
.
I mean this, this barrel pickisn't, isn't with me because I
didn't like it.
I mean this is one of thereasons why, um, when I had a
choice of what I could bringwith me to put on to the onto
the podcast, I picked thissingle barrel because it's it.
It's a fantastic single barrel.
They differ from a barrel tobarrel but, honestly, what Greg

(44:53):
is able to put out, he puts outfantastic, fantastic single
barrels, and that's one of thethings in this Nobs Noxious, no,
knobs noxious, now noxious.
Yeah, there you go, all right,so the way I.

Speaker 3 (45:14):
So, for me, what the body is is one viscosity in the
glass that counts for like onepoint.

Speaker 1 (45:16):
So if you got really good legs you get, you add one
on it, okay, but what?
What it has to do is to me thebody is what happens when you
drink it and it's in your mouthbefore you swallow, okay.
Once you swallow, um, and it'snot about what it, what the
actual taste is, it's how muchit coats, how much much it stays

(45:41):
, what?
The mouthfeel is Sometimes it'soily, sometimes it's soft and
creamy, sometimes it's you know.

Speaker 3 (45:48):
Was this really dry for you?

Speaker 1 (45:51):
It's a little dry.

Speaker 3 (45:52):
I got my whole mouth.
It just felt like this is avery liquid version of not in a
negative way.
Let me preface this comment.
This is not a negative comment,Just an interesting observation
.
It's like if sand could beliquefied, it just gets in my
mouth and it just driedeverything up like immediately

(46:17):
wine, like a chardonnay that'start and sharp, um, it's more
dry, because that's what that'smore from the oak.

Speaker 1 (46:25):
You pick that up, that's what's happening, what
you're tasting, and you almosttaste that merlot, that merlot,
but that chardonnay, thatchardonnay flavor in there.
There's a little bit of that,that kind of oaky wood
bitterness that's thereafterwards.
You know what.
It's not sweet, what's leftover as far as for as you're
going into the finish, but howmuch it goes like.
I've always said to somebody Iactually had a bourbon.

(46:47):
I gave a two on the nose, oneon the taste, one on the finish
and I gave it a five with a fourwith a badapa on it on it

(47:08):
because it tasted so yucky butat the same time it coated.
Every aspect of it tastedhorrible in my cheeks, it tasted
horrible everywhere.
It had the most awesome body ofanything I've ever tasted.
It wasn't.
It wasn't good as far as tasteyes I get that and

Speaker 2 (47:20):
this is.

Speaker 3 (47:20):
This is just full-on, like what would you call it?
Just completely coats.
It's almost like if buttercould be dry, like a butter wine
almost.
It does have that very dry Istill pick up the apple.

Speaker 1 (47:37):
A little bit of caramel, let's taste you're
moving ahead.
I'm saying but it's hitting.
And then there's like uh, butit's all everywhere yeah, tart,
tart, like a granny smith likeyou're, yes not a red, not a red
.

Speaker 3 (47:52):
Delicious right it doesn't it's tarter?
Than not a fuji, not the newcosmic crisp drier and more
bitter than the nose.

Speaker 1 (48:00):
What you were smelling on the apple flavor on
the nose was like a cherry, likea red, almost candy apple,
where on this that's not thereyou're getting more like a sour.

Speaker 3 (48:10):
It's like the experience of a caramel apple at
first.
You have this like if you had aGranny Smith caramel apple.
At first it's the sweet caramelon the outside, but you take a
bite and you get that bitter butnow one thing that no know that
your taste buds.

Speaker 1 (48:23):
so I always, when I taste, I always put it in the
front of my mouth because andthen I dip the tip of my tongue
into the well of under my tongueso that I can taste, so I can
taste the sugar, because the tipis what the tip of your say for

(48:47):
the body, that this is anexceptional body.
I mean, it's cheating becauseit's 121.2, but I will tell to
give it a 4 out of 4.
1, 2, 3, 4, with a butt up up,butt up up.

Speaker 3 (49:13):
See, now I would say that a butt up up for me isn't
warranted, because for me a goodbody has more staying power,
Because it doesn't.

Speaker 1 (49:28):
What Staying power is .
The finish, but the good bodycovers the entirety.

Speaker 3 (49:37):
You know what I'm saying.

Speaker 1 (49:37):
That's what I'm saying.
So it goes, you nose it, thenyou taste it, and if it lights
up all the sensories in yourcheeks, on the roof of your
mouth, underneath your tongue,then you're going at flavor.
But you're talking about thestaying power.
The staying power thentransfers to the finish.

Speaker 3 (49:56):
Well, I think that you can only have a good staying
power, you can only have a goodfinish with the body.

Speaker 1 (50:04):
Don't punish the body .
Yeah, it's good body, but don'tpunish the body because the
staying power isn't there,because staying power is the
part of the finish.

Speaker 3 (50:13):
It's something that I am gonna punish it for it, but
that's still a four, that's a.
I'm just not giving it acome-da-bum.
Come on, because the ba-da-bumwould add everything to it.

Speaker 1 (50:26):
Bubblegum on the nose All right, bubblegum on the
nose.

Speaker 3 (50:31):
So we got the silence for the knobs gong.
The knobs gong.

Speaker 1 (50:37):
No, what is it?
Knobs gong?
No, knobs noxious.

Speaker 3 (50:42):
Knobs noxious.
Okay, here we go.
We have one, two three, four.

Speaker 1 (50:54):
That just amuses you, doesn't it?

Speaker 3 (50:56):
It really does.
I'll give you that.
I don't think I would go for sofar.
I would not go for a secondpour, but I still have a lot
left.
I need a little extra.
I don't think I would go for sofar.
I would not go for a secondpour, but I still have a lot
left.

Speaker 2 (51:06):
I need a little extra , but once again I was light on
my first pour.

Speaker 1 (51:17):
So, ace, we can up it to a five.
Damn, I love the caramel on thefront, I love a little bit of
apple and then the drychardonnay kind of flavor, maybe
a little bit of leather inthere.
I would say I would give onetwo three four now could you

(51:47):
hear all four.

Speaker 3 (51:48):
I was gonna say for all you casual drinkers out
there, are you not die I?
I'm appealing to the audiencethat doesn't hardcore, you know
well this is a hardcore bourbonwell there, it is a hardcore
bourbon.
That's what I'm saying.
So, uh, that's what I was.
I was gonna give this taste athree because it honestly the

(52:10):
proof.
The alcohol content justmuddles for me all the flavor.
Because I can.
I can almost get it for asecond, but it's so overpowered
by my young grasshopper tongueright and and honestly, you're
being that's, that's a, that's athing.

Speaker 1 (52:27):
So there's some, even now, there's some bourbons or
whiskeys where it's too pepperyfor me, and then I can't get the
flavors that I want because thepepper overpowers.
When I start to my, when Istart to taste consistent, um,
peppers, like if we're doingmultiple tastings or whatever of
something, and they, they'reall peppery, I get palate
fatigue.
All of a sudden, everythingstarts to taste like pepper,

(52:49):
even ones that at first maybeyou were pulling some other
flavors out.

Speaker 3 (52:53):
Honest to God, I almost for a second, was getting
wasabi flavor because I felt itafter tasting it in my mouth,
right in my sinuses.
So what are you giving it?
I'm going to give it a three.
Okay, I also want to know thatI'm giving it a little gongs.
What's the value of this bottle?
How much does this cost?

Speaker 1 (53:14):
I want to say, randy, what did you pay for your
hazmat lark?
I think it was in the $79 range, $69, $79.

Speaker 3 (53:23):
Hazmat lark and I think it was in the 79 range, 69
, 79, because if it's in the ifit, if it's in the 79 range, I
would say that if you're justlooking for a nice bourbon that
you want to get to the a goodpoint of intoxicated with one to
two pours, this is what you'regoing with, because it doesn't
taste bad, it doesn't.
It's not, it doesn't.
It's not awful, because I'vehad a lot of high proofs that

(53:46):
are just like like you're dying.
It's still palatable, and Imean two or three pours.
Oh, randy said $200.
So I retract everything that Ipreviously.
Just no he said $199.

Speaker 1 (53:59):
But his could have been.
This one here here, I believe,was $79.
That's pretty good.
And, randy, where did you getyours?
It depends on where he pickedhis up.
We'll see.

Speaker 3 (54:22):
This is a single barrel yeah is it?
It's on the website right now.
Nine year, yes 75 corn.

Speaker 1 (54:33):
No, no, no, it was eight year eight year.
The nine year is 110 yeah, sothe eight years drops down a
little bit.

Speaker 3 (54:48):
They don't sell this on their website, you know.
Still, I wouldn't again.
If you're having, if you'relooking for a higher proof, Did
you give it three gongs?
Yeah, when you were talking, Ithree gonged it.

Speaker 1 (54:59):
Okay so you're at three.
Two, three, three, two, four,three gonged it.
Okay so you're at 3-2-3.
I'm at 3- 2-4- 3.

Speaker 3 (55:07):
Yeah, 2-2-3.
So 7.
No, no, you gave them 2-4-3.

Speaker 2 (55:15):
Sorry, you're right.
Sorry, I didn't know that fromthe head.

Speaker 1 (55:17):
I'm at 3-4-4.
So I'm at 8-9-10-11, and you'reat 2.
So you're at 9 right now.

Speaker 3 (55:24):
I am at 9.

Speaker 1 (55:26):
Alright, so finish.

Speaker 2 (55:27):
Finally the finish.

Speaker 1 (55:29):
The finish on here is a medium finish, and honestly,
if you're dealing with 120 proofwhiskey and.
I think this one was 124.2.
If you're dealing with 124.2whiskey and that is 8 years old,
you're expecting a much longerfinish than this.
So it can't be what it is.
But it is that dry Chardonnay,maybe a little leather, and that

(55:53):
is so out of 5.
I'm not going to say it'sunappealing.
I do enjoy, but it's not what Iwant to walk away with.
So I would give this a three onthe finish.
One, two.

Speaker 2 (56:08):
Three.

Speaker 3 (56:12):
Penny gongs coming out.
Penny gong, knobs gong.
I'm also going to give this athree, just because, again, it
doesn't have a lot of stayingpower.
I think that it's hard for mebecause I think it'd actually be
better if the finish was less,because I could have the taste
less in my mouth.

(56:32):
But we're gonna do it.
One two three.

Speaker 1 (56:40):
There you go.
So tiny gong gives it 12, 12out of 18, which is a very
respectful, good score, and tinygives it a 14 out of 18, and
that makes it 13 out of 18 inour score.

Speaker 2 (56:59):
Uh uh, for you know for an australian yeah, well,
greg has some.

Speaker 1 (57:07):
I mean, his stuff is consistently like this is this?

Speaker 3 (57:10):
is this being sold in australia as well as larkin in
the australian markets?

Speaker 1 (57:15):
he sells off the website.
So I suppose if you're inaustralia you could probably get
shit there, maybe I.

Speaker 3 (57:21):
I watch a semi podcast, but more of joking
called uh cold ones, where theyget alcohol from all over the
world and they are based inaustralia so anyways, um, I mean
, he's based in lawrenceburg,kentucky.

Speaker 1 (57:38):
This is where they started to do it right on the
street from turkey.
I I strongly suggest, if you'rein the area, stop by when you
go there.
You know there's a lot of this.
This is a fun place to stop byand the walking humor is awesome
.
He's got pretty cool cigars.
The tasting room is great andthen his tour of the barrel room

(57:59):
has been fantastic.
He put out bourbon that wasaged in a barrel that had rose
petals in it.

Speaker 3 (58:05):
I didn't see that on the website there was a rose hip
barrel bourbon.

Speaker 1 (58:09):
Yep, and that is.
We got to see that barrel oneday and taste that, and then got
to taste it before theyreleased it, and that is some
spectacular whiskey.

Speaker 3 (58:18):
Let me correct myself Rose water, not rose hip.
Rose water bourbon.

Speaker 1 (58:23):
Yeah, it's pretty special.
It's great for the category,it's great for Valentine's Day,
it's a really good marketingthing and we got to taste it and
I had to hold off on doing anyreels or anything like that on
that one because they hadn'tintroduced it.
But now that they've introducedit we can talk about it.
So Craig and Katie do a greatjob down there, very personable.
We got to, like I said, thisbottle to bond Lurgan.

(58:46):
This is what you might see onthe shelf if you're out and
about.
And there you go, 13 out of 18from Sassy Bird Boys on this
awesome single barrel fromLurgan.

Speaker 3 (58:59):
And Randy even said that the hazmat that he was
trying was a 17 out of 18 fromhim.
So that's another bottle to try.

Speaker 1 (59:10):
The hazmat.
So you understand what it meansby hazmat right.

Speaker 3 (59:15):
Maybe I don't Let me know, inform me and as well as
the viewers, A hazmat isanything over 140 proof 140 over
so um.

Speaker 1 (59:29):
So look at the Everclear of bourbons.
No, it's a hazmat.
Everclear is basically alcohol.
That's too shitty.
140 hazmats.
But the thing about 140 hazmatswhich I'm going to be having,
this is a hazmat.
This is 146 proof.
It's I'm going to be having.
This is hazmat.
This is 146 proof.
It's called Mayday Rye.
It comes from whiskey.
It's going to work.
I'm going to have water on it.
We're going to talk about itwhen you taste it.

(59:50):
It's not like Verklare.
Verklare is like doing what youtalk about initially, you're
drinking, you're basicallydrinking.
Of the bour world.
Does it go higher?
Do you have a 180?
Do you have a tour approved one?
So one of the rules aboutmaking bourbon is you can't, it

(01:00:11):
has to come off the still 160 orlower the highest.

Speaker 3 (01:00:13):
The highest bourbon possible is a 160 proof right,
which is 80 alcohol, else theyconsider stripping.

Speaker 1 (01:00:21):
To stripping alcohol, yeah, it takes the varnish off
of you.
Vodka and gin come off at 190.
They're just trying to make themost out of everything, because
if it comes off it's still at190.
When they put it down to 80,they get 10 times more.

Speaker 3 (01:00:35):
Yes, I wasn't saying that hazmat is, in comparison to
ever, clear in taste.

Speaker 1 (01:00:42):
The other thing about it is the other thing about it
is is it has to go in the barrel125 or lower.
So if you pull it off at 160,you proof it down to 125 and put
it in the barrel to obtainanything over 140 proof is
almost impossible to get back upto 150 the process just isn't.

Speaker 3 (01:01:00):
That's what I was trying to say, though.
So for the bourbon world, youknow, everclear is not tasty, it
is just straight.
It tastes like you're drinkinggasoline.
I've had it before, but in thebourbon world this is the
highest.
I was just trying to say, thisis the highest proof, yeah, the
hazmats are the highest proofones but they're called hazmats.

Speaker 1 (01:01:19):
But most of the hazmats I've tasted are really
they're called hazmats.
But most of the hazmats I'vetasted are really.
They're a lot easier than some120 proofs.

Speaker 3 (01:01:26):
Of course, because you have to make them palatable.

Speaker 1 (01:01:29):
Well, it's not about.
It's just about what is it?
The proof is what makes it outof there.

Speaker 3 (01:01:33):
Yes.

Speaker 1 (01:01:34):
You know so.

Speaker 3 (01:01:35):
I imagine if you pulled something out of the
barrel and it like slapped youin the face.
I think if you have a and putyour pants down and threw you on
a boat like a cop-eye In orderto get back up from 125 proof
back up to 140,.

Speaker 1 (01:01:47):
one, it has to get a really hot place in the
rickhouse.
Two, it has to be a specialbarrel that has the flavor
that's adding in, and being thatkind of barrel allows it to
taste a certain way to get backup to the 140.
I think those are again I'mjust.

Speaker 3 (01:02:04):
I was just trying to make a comparison in like terms
of proofage, not terms of taste,because of course I mean, I
mean, is there a bourbon that'sworse than ever?
Clear?
That should be a well.
So I'm trying to find, becauseI'd be hard-pressed to find
probably one that tastes worsethan Everclear.

Speaker 1 (01:02:23):
So now Randy said he had 160-proof whiskey.
Okay, so, randy, 162-proofwhiskey?
Yes, whiskey is different thanbourbon.
Whiskey does not have to followthe same rules that bourbon
does.
You're not going to get that162-proof bourbon because of the
fact that, even in itsdistilled form, it has to be
still 160 or less.
So I don't even think you could.

(01:02:44):
Probably, you know, if you putit in at 125, to get it back up
to 160 would be virtually, Ithink, permanently possible.

Speaker 3 (01:02:48):
I will say that just to bring it up because I love it
so much.
You giving me the williamdalton bottle is by far one of
my favorite all times and'm very.
You showed the bottle off atthe beginning of the video from
Spirit of French Lick and I am.

Speaker 1 (01:03:08):
Lily and Sinclair.

Speaker 3 (01:03:09):
Lily and Sinclair, and that looks like something
that I would want to try.
That's the next sample.
It's in my way.

Speaker 1 (01:03:17):
Is it a barrel?

Speaker 3 (01:03:17):
pick too.
It has the Scotchy Bourbon Boyslogo on it.

Speaker 1 (01:03:20):
Yes, it's a barrel pick.

Speaker 3 (01:03:23):
What bottles too.
It has the Scotchy Bourbon Boyslogo on it.
Yes, it's a barrel pick what.
How many bottles do you have ofit?
A lot, you're about to havefour bottles less in the next
coming month.

Speaker 1 (01:03:32):
No, I'd have to.
Next time I come up I'll bringit with me.
This is a lot younger, it'sthree years old.
We dropped a French oak stavefor three months into the barrel
to compensate for it being alittle bit young and the results
are very, very Randy will sayRandy Ford.

(01:03:54):
He loves, absolutely loves, theLillian, demler, lillian
Sinclair Frontier bourbon withcorn rye, oats and barley, where
yeast Sinclair is corn, wheat,oats and barley.

(01:04:15):
So the rye in the Lillian is alot more like what people would
have been drinking in the 1800s.

Speaker 3 (01:04:21):
It's not your classic that to me like historical
bourbon, like bourbon that ismade in the certain time period,
like this is what you wouldhave been drinking back then
it's hot still.

Speaker 1 (01:04:35):
Alan knows what he's doing.
He's distilling like themoonshiner that he was taught to
be that's so cool yeah it'scool.

Speaker 3 (01:04:46):
But to think that some Civil War general sat down
after a battle and pouredhimself a glass of something
very similar to what I'm tastingis just incredible.
That is something you don'tshare.
That history Well, you're beingromantic.

Speaker 1 (01:05:01):
And I agree, I love that being romantic and I agree,
I love that part of whiskey andbourbon.
As far as your palate goes, Idon't know whether romance will
match with your palate, but itcould.

Speaker 3 (01:05:21):
You should totally do a video where you make a meal
that would have been served atthat time and pair it with one
of those bourbons.
Have a full meal.
Sit down a 10 minute videowhere you just you know you cook
, you eat a meal, you tell aboutthe history and then you drink
the bourbon with it.
You said you cook, mom cooks.
Sure, get Roxy to cook yeah,that's uh, sir.

Speaker 1 (01:05:48):
Convince her to come home from her our day at work
and cook a a podcast dinner sowe can get with us some lollies
it would be so easy.

Speaker 3 (01:05:59):
It'd be a pot roast, it'd be a roast roast, it'd be a
roast of some.
You think cooking was morecomplex back then.
It's less complex.
Back then they were justthrowing things into a pot.
Back then, a Civil War era dishwas super simple.
Those guys were eating a hardtack on the battlefield.

(01:06:19):
They weren't eating, you know,baguettes and whatnot.

Speaker 1 (01:06:29):
I mean mom's done certain things, but you know.

Speaker 3 (01:06:32):
That's, but I'm just telling you something that I
would want to see, becausethat's what really like that
bringing the bourbon back tohistory.
I like.

Speaker 1 (01:06:41):
There are some places that you know where the
restaurants do that type ofstuff and everything.

Speaker 3 (01:06:45):
Because it's popular, because people like it, people
eat it up.

Speaker 1 (01:06:49):
You should check out my cheese pairing.
Steve sent me like 24 differentcheeses, so I basically put the
cheeses out and I tasted them,and one of the things you want
to be more cheese, steve, ifyou're listening, listening.

Speaker 3 (01:07:01):
if anyone loves cheese more than that guy, it's
this guy we had every singlecheese.

Speaker 1 (01:07:09):
He had every single exquisite cheese and sent me a
pack.

Speaker 3 (01:07:12):
It's crazy my local health food store has a section
of all the fancy cheeses and I'monly allowed one per week if If
not, the bill starts going tolike 30 bucks a week on cheeses.

Speaker 1 (01:07:25):
Well, you had this one that was like all molded up.
Then you had to heat it up andcut the mold off and underneath
was like debris, oh yeah, andthen it was like expired.
I got it in just in time beforeit turned to poison.

Speaker 3 (01:07:46):
I mean back on the Larkin.
I don't dislike it.
I like the bottle.
It's a good bottle you sent me.
Who knows, you could have mixedit up alright, so there we go.

Speaker 1 (01:08:02):
We're gonna hang out on YouTube, facebook for a
little bit with everybody else,but at the same time we're going
to end the audio.
Right now I will have you say Iwant everybody to support us on
YouTube because I'm going todispute over the Moon on Elbass
song that I use.
We basically initially used JimMorrison's Doors early on for

(01:08:23):
our podcast.
We got spanked and told thatsome you know some aspects you
can't use and other, if I'mgoing to do it all the way to
those two Doors.
So I had Steve-O do a cover ofit.
Now, one thing that's veryunique about the Alabama song
the Doors is it was a 1927German composer's song that he

(01:08:45):
had his wife sing in a play andit's called Moon on Alabama.
Now I thought initially maybethat Doors and the Doors changed
the melody, but all they didwas they changed the words in
the second verse.
That was not in the originalsong and the words today are
very inappropriate so I wouldnever use them.

(01:09:05):
But the first 54 seconds arebased off the first verse, which
is from the original song, andalthough the door sped up the
melody, the melody is exactlypretty much the same melody that
was in the original song.
So they covered the song.
And the reason they covered thesong was because it was done in
1927 and they released it in1967, and all rights and
everything were up for what isit called fair usage, fair usage

(01:09:30):
.
So we covered the song 54seconds.
In the first part it has drumbeats in it, but it's not even
the same beat.
And then there's like littlehigh-pitched things going on and
Little still has a great voice.
So so it's very, very close tomorse's voice.
But it was a cover.
They keep hitting me up onrights.
You know I'm it's a copyright.

(01:09:51):
Now it's not an improvement,they're just saying I'm supposed
to share revenue with it you'redisputing every single one,
right?
so I dispute it, and then theysay that after like of the three
days, take them to respond.
They say that after like of thethree days it takes them to
respond.
They say that the dispute isn'tright.
So then I have to make a claimagainst what they're saying.
And I've won the claim now fourtimes, but I keep saying when I

(01:10:15):
dispute it that I've won thisbefore.
Stop.

Speaker 3 (01:10:19):
But it's an auto-tech system.

Speaker 1 (01:10:22):
It has nothing to do with.
Well then you youtube needs tofigure out, when people win
their frickin disputes, thatthey're basically a little ping
button and stop harassing methey will never stop harassing
you.
That's a just a youtube fact oflife well, I will never stop
disputing it I have.

Speaker 3 (01:10:37):
The issue is you lose that?

Speaker 1 (01:10:39):
revenue.
No, those first days.
No, you don't.
They just didn't.
Well, yeah, they, yeah, but youlose that revenue for those
first couple days.
No, you don't.
They just put an intro.
Well, yeah, they yeah, but youlose it immediately yes, well,
and then it's like I finish upand only one out of three do
they dispute.
It's everyone.
But I keep, I'm gonna try.

(01:10:59):
I'm a they keep buying to allthese different workshops and
stuff for YouTube to be part of.
Like learning all the stuff.
I'm getting invited a lot as acreator because of popularity
and I'm going to get in with aworkshop and then when I'm in
the workshop I'm going to justpound the moderator.
It's my goal.
WwwscotchieperpinboysallEverybody on Facebook and

(01:11:20):
YouTube this, but is ending theaudio.
So wwwscotchiebourbonboyscomfor all things Scotchie Bourbon
Boys, glenn's t-shirts, find outall about us and everything.
Remember Instagram, youtube andalso Apple and Spotify all the
major podcast formats.
But remember, no matter whetheryou listen or you watch us, you

(01:11:42):
gotta comment, subscribe,listen, comment, subscribe and
leave good feedback.
Um, remember, good urban equalsfriends and family.
Uh, make sure that you don'tdrive responsibly.
Live your life uncut andunfiltered.

(01:12:03):
Live like Knob would Shh LittleSteve Jacob.

Speaker 2 (01:12:15):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh, don't ask why.
Show me the way to the nextwhiskey bar.
I'll see you next time.