October 14, 2025 • 71 mins
We taste Booker’s Jerry’s Batch, honor Jerry Dalton’s legacy, and tell the story of how a painting, a vintage serial number, and a shared hunt formed our friendship. The pour leads to a rare perfect score as we break down vanilla glaze, caramel apple notes, and a finish that glows more than it burns.
• why Jerry Dalton matters to Beam’s lineage
• nine-warehouse blend and what 11.1% signals
• uncut, unfiltered texture vs ethanol bite
• vanilla frosting, caramel, tart apple, soft peanut
• rating system and the 19/18 first for our show
• availability, pricing chatter, and shop shoutouts
• upcoming Garrison Brothers guest and schedule
• private select pre-sale details and holiday plans
• member perks, where to listen, and community asks
Make sure that whatever medium you’re following and listening to, leave good feedback for us, leave us a good rating, give us some five stars. Make sure that you subscribe, but also become a member. Our Maker’s Mark private select is available for pre-sale—ask to join the pre-sale group.
A bottle, a painting, and a friendship walk into a bourbon festival—what came out the other side just made our show’s history. We’re pouring Booker’s Jerry’s Batch and raising a glass to Jerry Dalton, the chemist-turned-master distiller whose quiet influence shaped the way Beam thinks about maturation, blending, and consistency. This release leans into nine warehouses and seven production dates to build a profile that somehow hits high-proof power and easy-drinking sweetness at the same time.
We talk through the nose—vanilla bean, butterscotch, a flicker of char and that signature peanut—then dive into a palate that surprised us: vanilla glaze, thick caramel, and a tart green-apple spark that keeps everything bright. The body coats without crowding, the ethanol stays in check, and the finish trades harsh burn for a warm, caramel-vanilla glow that lingers. If you’ve chased batches like Kitchen Table or On the Rocks, this one keeps the Booker’s soul while dialing up approachability. If you’re new to uncut, unfiltered bourbon, Jerry’s Batch is a welcoming first step at 124.7 proof.
Along the way, we revisit the origin of our show’s bond—an art piece signed by Fred and Freddie Noe and a vintage serial number that kicked off years of tasting together—and we unpack how warehouse microclimates, proof, and texture shape flavor. We also share availability and pricing anecdotes, shout out a stellar local retailer, and preview an upcoming conversation with Garrison Brothers, plus our end-of-year plans and private select pre-sale.
Pour a glass and taste with us. If this breakdown hits, follow the show, leave a five-star rating, share it with a friend who loves barrel-proof bourbon, and tell us what you’re getting on the finish. Subscribe so you don’t miss the Garrison Brothers guest and our bourbon-of-the-year showdown. Cheers.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_01 (00:01):
Middlewest Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality as
makers, their integrity asproducers, and their passion for
crafting spirits from grain toglass.
Their Michelone Reserve linereflects their story from the
(00:23):
start to the bottle to yourglass, with unique wheated it
and rye bourbons, and also ryeand wheat whiskeys.
The Michelone brand is easy tosip.
It might be a grain to glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
(01:59):
Tiny here tonight with SuperNash.
Yeah, Super Nash is in thehouse, and we are doing, we are
doing bookers.
Bookers.
Bookers, Bookers, and Bookers.
Uh anybody who was on the livebefore, um, when you watch on
the live, you get some bonus.
And uh Super Nash and I justnow, as we were going and we
(02:21):
were prepping, I was able toshow all the people on YouTube
and on Facebook uh the paintingthat started it all.
And we'll get a little bit moreinto that.
So how the hell are you tonight,Super Nash?
SPEAKER_02 (02:34):
Super boom.
SPEAKER_01 (02:38):
I'm psyched for this.
I really am because uh Scotchy,scotch, scotch, scotch, scotch.
It's your thing.
Um it's your thing.
Um, there's so much that'sthat's happened, you know what I
mean?
But just remember uh everybodyout there,
www.scotchybourbonboys.com forall things Scotchy Bourbon Boys.
There's the Glenn Carens, thereare the t-shirts, and soon I I
(03:00):
swear to God, people, there'sgonna be a bunch of uh bourbon
balls available this year.
Uh me and Roxy are just gettinginto it.
Uh, we've got some time and weare gonna produce for the
holidays.
So everybody know you might nothave to be dipping bourbon balls
this year um at the Christmasparty.
SPEAKER_02 (03:19):
All right.
SPEAKER_01 (03:20):
Anyways, so um you know, I always enjoyed it
because I got to test a few ofthem.
Yeah, well, it's fun.
And I we should have some to betasted instead of hoarding them
like we always do.
But also remember we are onFacebook, Instagram, YouTube, X,
and now TikTok.
So we are on five of thoseformats, along with iHeart,
(03:41):
Spotify, and Apple.
Uh, that's where you can listento us, and you can listen to us
pretty much almost anywhere onany podcast format.
It's if all you have to do isask Alexa, play the Scotchy
Bourbon Boys series, same thing,everything.
You know, that's how it works.
But no matter whether you listento us or you watch us, make sure
(04:03):
that whatever medium that you'reyou're following and listening
to, that you leave good feedbackfor us, leave us a good rating,
give us some five stars.
Make sure that you subscribe,but also become a member.
There's different places tobecome members all over the
place.
Um, there is special content wearen't getting.
Um we when we get enoughmembers, then y'all will start
(04:27):
to get some special contentbecause most of my content just
goes straight out because wedon't have a lot of the
membership type stuff, but itwould be great if y'all that's a
good way to support us for us togo about our business and get
the whiskeys, bourbons, and allthe bring all the uh experiences
to you.
So there you go.
I'm I'm pumped up tonight, superpumped up for this.
(04:49):
Um, listen, we've got a guy, um,William McColl McCullum.
He said he found Eagle Rare inGeorgia for 50 bucks, and then
he must set it in in Texas.
You normally pay 150.
Well, here in Ohio, you pay$39.99, so it's 40 bucks.
So it's it's differenteverywhere.
And then also we've got umJason.
(05:13):
Uh hyping Jason, he's sayingthat he's given up drinking, but
seeing this podcast, he mightmight rethink about what about
maybe having some.
So, anyways, all right, anyways,uh that brings us to uh how was
your week so far?
SPEAKER_02 (05:34):
Oh man, it's been going great.
Uh still got the old heartmonitor on here.
Uh no alarms have been goingoff.
So I've been uh fortunate aboutthat, and things seem to be
going pretty good with that.
Uh work-wise, been busy, tryingto get things done for the
holidays, and uh, you know,they'll soon be here upon us.
(05:55):
We got Halloween coming up.
Uh to mention that uh we alwaysdo our annual Halloween podcast,
and have I got a costume thisyear, and everybody's just gonna
have to tune in to see what itis.
SPEAKER_01 (06:09):
I was thinking of Britt.
No, I'm not dressing up likeTiny.
Well, I was thinking of goingand getting my bike and then
doing like those protesters didin Portland.
Uh just come, you know, and thenI'll just be playing playing the
Queen song on what is it, Fi uhBicycle, or and then finish up
(06:31):
with fat bottom girls.
Anyways, with that said, there'sa little bit of bizarre humor.
SPEAKER_02 (06:36):
Um some people get it.
SPEAKER_01 (06:41):
Yeah, but uh yeah, uh this this year's Halloween.
Uh I mean this is is this goodthis is gonna be our fifth
Halloween podcast.
I know it.
And and I'm running out ofcostumes.
SPEAKER_02 (06:53):
Well, you know, you know, uh what last year uh I
guess a lot of people don'tknow, but those that did tune
in, last year I dressed up asone of the incredibles, I was
super niche, yeah.
Incredible, yeah.
SPEAKER_01 (07:08):
And I think I think I I I I uh milked the crap out
of that 80s costume.
SPEAKER_05 (07:14):
Yeah, you did.
SPEAKER_01 (07:15):
And I mean, the one year I was I was the pirate, the
one year I was um uh I had thepirates of the black, the long,
I was Howard Stern kind of ish,and then the one year I was
stone cold, I thought I pulledthat off.
Who knows about this year?
Um, gotta think about that.
I should start thinking aboutit.
Also, we also carve ourpumpkins, you know.
(07:38):
Yeah, it it is.
It's getting close.
But also, I will tell you thatthis Thursday we've got a
special podcast.
It'll be, I don't know.
Uh uh, do you think you're gonnabe able to make that Garrison
Brothers podcast there, SuperNash?
SPEAKER_02 (07:52):
I'm gonna try.
I talked with uh Randy earlierand uh we discussed it, and uh,
I'm gonna try.
SPEAKER_01 (07:58):
So we will have we will have the um whiskey doctor
from whiskey without borders.
SPEAKER_02 (08:03):
If I can't make the zoom, I will tune in on my phone
and and be comment and share it.
Yep, and share it.
SPEAKER_01 (08:10):
Okay, and then and then we have Dan Garrison of the
Garrison Brothers uh distilleryin Hay Texas.
That's what I think H Y E highTexas, high Texas, um coming on
to join us.
Been looking forward to this.
Um tried to set it up uh a timebefore, and we ended up uh
miscommunicating, so we shouldhave the communications down,
(08:32):
it's been verified.
Um, Randy was talking aboutquestions.
I was just I let him send in thequestions, and then I will yeah,
I gotta email him the link.
I I texted him earlier, but Iwill email it to his email.
But that's this Thursday.
Now what are we doing tonight?
(08:56):
What are we doing tonight?
Um, the the the classic of whatwe do.
I mean, this is this honestly,uh this is Booker's.
Uh we do this all the time.
We talk about it, we'll goquick, but Booker's is the
reason for one of the mainreasons I got into this, and
(09:17):
then one of the main reasons wemet.
So in so we started our whiskeygroup in August of 2018.
But it was only after going, andI was able to get that was the
(09:38):
first ever bottle I hunted wasBooker's Kitchen Table.
I saw it on my shelf, I didn'tpull the trigger, and when I
went back to buy it, it wasgone.
And I had no idea that Booker'swas a batch thing, right?
Yeah.
So based off of not knowing itwas a batch thing, I started
(09:59):
looking for it.
I couldn't find it anyway.
I looked for it through Marchand April, but in May, I went
back to Wisconsin and I was ableto find it there.
Now, my first ever kitchen tablebottle was not in the Booker's
thing, it was$79.99 and it wasout of the box.
(10:21):
I don't know how that'spossible.
I have no idea how that works,but I was able to pick up a
bottle of kitchen table, andthat was my first ever Booker's.
I read about Bookers, I Ithought it was the coolest
thing.
So in 2018, that's when we weredoing the whiskey calendar.
(10:41):
We we read about me and uh YoungNose read about how the Kentucky
Bourbon Festival was a thing.
So from September of 2019 tellstwo or 18 to September of 2019,
I saved every single centpossible.
I went on the Kentucky BourbonTrail, completed it, but also we
(11:02):
went to um we went to theKentucky Bourbon Festival, which
unbeknownst to me, so did you,and it was a lot different than
it is now.
But I I had already searched outthe bookers, so I was so excited
about bookers and and readingabout Booker No, and uncut and
(11:22):
unfiltered, and that this is theonly barrel strength that's that
when you drink that bourbon,it's what it what those
distillers um and what everybodywho's tasting right out of the
barrels tasting, it was theclosest thing.
There wasn't a lot of otherstuff like that.
There was wild turkey rarebreed, which was barrel
strength, but it wasn't likeuncut unfiltered, that was more
(11:44):
of a batch.
Um, this one, this one was justbarrels dumped, they weren't
being cold filtered.
You so you could get and the andI learned all about how whiskey
this way, if you if bookerswould get cold, you could get
cloudy because some of the fattyacids that aren't taken out
during the cold filteringprocess are still in it.
(12:05):
I learned so much about it.
So I did this painting becauseat the time I was still close to
my um my fine art um part of mylife where I was uh painting a
lot of fine art, and I did thepainting.
Uh Jim Beam Black was being soldat the time, and uh Mila Kunis
(12:26):
was their Jim Beam spokespersonback then.
And um, I can't believe I'msaying back then.
So I did the painting, and I andI was able through the Kentucky
Bourbon Festival to contact themthrough the Jim Beam dinner to
set up a time to meet Fred andFreddie and have them sign the
painting.
So that was the start of memeeting Sandy, no, Freddie, and
(12:51):
Fred, and uh the the friendshipthat ensued.
But the bottle I used wasoffline off was taken offline as
a sample.
I put it in there and I paintedthe bottle in, and you saw it.
So go from there with thatstory.
SPEAKER_02 (13:09):
So I I didn't actually I stopped started
following the when I got backhome.
I started following on Facebookthe Kentucky Bourbon Festival.
Was I flipping through some ofthe pictures that were uploaded?
I come across this post thatJeff had made, and it's all the
pictures that were taken of himup there, and he had a tuxedo on
(13:33):
and everything, getting hispainting signed by Fred and
Freddie knows that they wereactually signing the painting.
And uh, so then he had a pictureof just the painting.
So I I clicked on that painting,and I was just looking at it
real close, and I got to lookingat that bottle uh in the middle,
and you you you know the numberson that bottle that's in your
(13:56):
painting?
Yes, the send the serial number.
What is it what does it say?
SPEAKER_01 (14:01):
Um I can actually go right there and tell you.
It is C O A I wanna say eight.
SPEAKER_02 (14:17):
It's one A.
SPEAKER_01 (14:19):
One A, yeah.
C04-1-1A.
SPEAKER_02 (14:26):
Okay.
So after I saw zoomed in on thaton that bottle and then those
serial numbers.
Well, it just so happened that Iwas already starting to collect
uh Hooker's bourbon.
Started in about 2018, and myfirst batch was the uh I can't
(14:48):
remember the name of it, but itwas the 2018-01.
And then uh at the same time Iwas exclusively bourbon hunting
and all these old uh liquorstores and all across the
states, and I just happened tobe in Atlanta a couple of weeks
before that, and I found two1994 batches that the serial
(15:12):
numbers were just a couple ofnumbers off uh from the ones in
the painting.
So just after seeing that uhZoom painting, I uh I just
messaged Jeff out of the blueand like, hey man, I just
happened to find two old bottlesthat are very close to the
numbers in your painting.
(15:34):
And we just start startedtalking on Facebook messaging
back and forth.
And that was the start of ourour our friendship and
brotherhood, uh, because we wejust found out we had so much in
common and stuff, and uh that wewere like brothers from another
mother.
SPEAKER_01 (15:53):
And uh well and then and then you had contacted me,
and then the foolproof 1793foolproof came up, and you sent
up a couple of uh knob creekbarrel picks, and then the the
you made that year's Christmasparty.
The first Christmas party wasNovember, it was December of
(16:14):
2019.
Yeah, that was in September whenwe started messaging, and then
by December, I'd alreadydecided, hey, I want to come up
and meet you, and all so it wasI believe it was like the 12th,
like this year, and um weinvited you up, you came up, you
had a place, you and Sherry cameup actually, and uh we uh did a
(16:38):
podcast, and you brought up theactual bottle that was in the
painting, and we were able todrop that cork into the bottle
right in the middle of thepodcast.
We had to like have a littledelay, but we we got through.
We don't edit anybody who knowsus, there's no editing.
We are we are uh raw live, wedon't go through and we're not
(17:01):
if you're here other than for agood time and to know and and to
to to know what we think aboutbourbon in a way that we don't
necessarily think you have tothink that way, then you know
that's what that's what this isabout.
And so that started it all.
And I've got two other bottles,I've got one that I have not
(17:22):
opened yet.
The one that you gave me acouple years ago for Christmas,
that's still sitting there, thatis a a bottle, and then I um I
got a little bit left of theother bottle, I believe.
Nope, it's up there, and thenI've got that original bottle.
But um Booker's has been thething, and so ever since this
(17:45):
podcast started, we were we soin 2020 is when we started doing
Booker podcasts when with thenew releases, but we sent you
set you up a couple of olderbatches too.
SPEAKER_02 (17:59):
Yeah, I I have one, yes.
And if anybody can look right upthere above my finger, this
thing there, yeah, I haveaccumulated all the batches, the
name batches that started in2013, all the way up until uh
(18:21):
this year.
I have every batch setting upthere on that shelf.
And uh also I have a couple ofolder bottles uh from like 92
and 94 uh batches that are likethe CO7-1A type serial number uh
booker's batches.
(18:42):
And uh you can find a whole listof those if you go to go to the
Jim Beam uh website and all andor Google Booker's Batches
numbers, and they'll tell youevery serial number, every name,
and the year that it came out,and the the what it was made up
of.
And so, yeah, that's was anincredible year that that year.
(19:03):
Uh, like I say, coming togetherand uh meeting you for the first
time and becoming part of thepodcast.
SPEAKER_01 (19:11):
Yeah.
All right.
It's funny because becauseWalker, we were trying to get
our rating system.
He's giving us totes the notesum from off of uh breaking
bookers by the pond.
We're just what we rated it onthe on the podcast.
(19:33):
That's all we were looking for,Walker.
SPEAKER_02 (19:34):
Yeah, we were trying to find other ratings to tell
everybody.
We'll have our our rating.
SPEAKER_01 (19:40):
I will figure it out for the bookers of the year.
But that's one thing we do.
We get each booker's batch, andso far this is the fourth.
We had the reserves, we had thefirst batch, which was um what's
what's that one?
It is Barry's Barry's batch.
(20:00):
Yeah, Barry's batch.
Then the second one was on thepond, and now we're at Jerry's
batch, and plus the the 2025reserves on the pond and Jerry's
batch.
So we've got the four out, andthe the reserves is a little bit
different.
Last year it wasn't, but thisyear it is.
This year it's a finished in atequila barrel, and that is that
was uh very, very unique.
(20:22):
The first ever finished burbooker.
So that's really cool.
SPEAKER_02 (20:25):
But this is Jerry's we rated uh when we rated it and
tasted it here a few weeks back,it uh rated us 17.5 out of 18.
SPEAKER_01 (20:37):
Right.
I want to say hi to Eric theGreat on YouTube.
He is drinking Bailey's andcoffee, and then William
McCullum says that um that hefeels the Garrison, he's out of
Texas, so um he feels GarrisonBrothers is a good distillery in
Texas.
And then so that brings us toour bi-weekly rating system, uh,
(21:02):
sponsored by our barrel bottlebreakdown, sponsored by the old
Louisville Whiskey Company.
Um, you want to talk about theold Louisville Whiskey Company
real quick?
SPEAKER_02 (21:14):
All right, I was gonna give the rating.
I'll let you talk about okay.
Old Louisville Whiskey Companyis uh located uh in uh downtown
uh Louisville.
Soon to move to the main car, isuh the owner of that and the
proprietor.
And also he is the master tasterand blender.
(21:37):
And uh when you go there, uhyou're definitely gonna get a
great experience.
Uh he'll see from barrels.
He all also has some that'salready bottled that he's done
uh all the way up to 18 yearsold, I do believe.
And he does not bottle anythingless than seven years old uh out
of his out of his blends.
(21:58):
And he he gets barrels from uhseveral different places.
Uh and like I say, then he agesit further, or uh I don't even I
don't think his secondary agehas aged any.
SPEAKER_01 (22:10):
In French oak.
SPEAKER_02 (22:12):
Yeah, okay, yeah, that's right.
SPEAKER_01 (22:14):
Yeah, a lot of his stuff, a lot of his stuff goes
into other barrels.
He does have those.
Remember the the one that uh CTdecided he wanted to dump out?
unknown (22:22):
Yep.
SPEAKER_01 (22:24):
Yeah, and he's not allowed to go back.
No, uh-oh.
He's not allowed to do thatanymore.
SPEAKER_02 (22:29):
Okay, so our old Louisville rating system is it
it we rated on four different uhcategories the nose, the body,
the taste, and the finish.
On the nose and the body, you'reallowed to give it up to four
barrel barrel knocks.
And on the taste and the finish,you're allowed to give it up to
(22:51):
five barrel knocks.
But if one of the categories isexceptional, you can actually
actually add a but um bump.
A but um bump.
So it could possibly reach ascore of 19 out of 18.
SPEAKER_01 (23:09):
But this is the old Louisville whiskey company's
barrel bottle breakdown.
SPEAKER_02 (23:16):
So, and this booker's 2025 03 Jerry's batch.
SPEAKER_01 (23:23):
There it is, it's sitting right there.
A lot of times I open it.
One of the awesome things aboutwhat Booker's is, is it comes in
this beautiful box.
It's got now it's it's got thisone has bookers on both sides.
It's got a picture of Booker's,plus, it's got the thing this
can be used to smoke oldfashions.
(23:46):
You basically put yourold-fashioned glass in there,
get some smoke in there, pumpsome smoke in there, and then
put the glass in, drop down thething.
It's been used as a uh drinksmoker, but also it's just a
fantastic box to store it in.
Um, but the thing I love aboutthis this booker's is you've
always got the label for thebatch, you've got the
(24:09):
handwritten note by Fred, andsome of them were written by
Bookers and whatnot, but youalso then have this beautiful
black wax over the top of theJim Beam B underneath there, and
with a little ribbon poppingout.
It's it's a spectacularpresentation of a spectacular
bourbon.
SPEAKER_02 (24:30):
Um, I've always said the I wanted to point out one
thing.
You see that that label?
Uh it came out this month, Ibelieve, in October, and it's
got that dark orange label,which is fitting for Halloween.
SPEAKER_01 (24:46):
Yep, and and each one has like a line drawing
artwork of Jerry's batch, andthen it has a story behind it.
But each batch of bookers isdifferent, and it they try and
keep the bookers.
Um, they it's the they areanywhere between six, seven, and
some are a little bit older.
This one is uh, I want to sayseven years and eight months.
(25:09):
Is it eight months on that baby?
SPEAKER_02 (25:11):
Seven years, seven years, four months, and twenty
one days.
SPEAKER_01 (25:15):
So yeah, so it's almost you know seven and a half
years old.
SPEAKER_02 (25:18):
Um 124.7 proof.
SPEAKER_01 (25:22):
Right, and so the third release of the Booker's
Bourbon 2025 collection isBooker's.
Oh, I should, um for this, Ishould do um a quick share.
A screen share.
So let's see.
We'll come over here and see ifI can do it.
(25:42):
Share.
SPEAKER_00 (25:45):
There it is.
SPEAKER_01 (25:54):
Share.
There it is.
Is that up there?
Can you see that, Nash?
All right.
Jerry's batch.
This batch is named after JerryDalton, the only master
distiller we've ever had atBeam, who isn't part of my
family.
But while he isn't Beam byblood, he might as well be.
(26:15):
Jerry made one hell of an impacton our distilling process and on
me, and for that I'll always begrateful.
So there's the labelinspiration.
Fred Noah, beam seventhgeneration master distiller.
He basically has um, you know,more of a scientific approach to
(26:37):
uh a picture there.
Seven years, four months.
We already went through the youknow that.
My dad, Booker Noah, and I firstmet Jerry when he moved into the
house behind ours after he tooka job at a local distillery as a
chemist.
Over the years, he and dadbecame close friends, and Jerry
eventually came to work with usat Beam, helping us deepen our
(27:00):
understanding of distilling.
Jerry cared so deeply about ourbusiness and our bourbon that
when dad retired, he stepped upas master distiller for a few
years.
I wasn't quite ready for the jobyet, but during that time, Jerry
made it his job to see that I'dbe following in dad's footsteps
soon enough.
Most of what I know about thescience of our craft I owe to
(27:23):
Jerry.
He used to write up these tests,he used to write up these tests
for me every few weeks to reviewthe chemistry I'd been learning.
He'd grade them by hand and goover the answers with me to make
sure I understood everything.
And more importantly, to makesure I was ready to keep making
the best bourbon out there.
(27:44):
For years, I just assumed Jerrywas already part of the Bourbon
Hall of Fame.
But he's only got inducted lastsummer.
He's a real humble guy who neverliked making too much of a fuss.
But he's a damn he's damn worthcelebrating.
Beam wouldn't be what it iswithout him, and I couldn't be
prouder to honor him with thisbatch.
(28:05):
Fred No Beam, seventhgeneration.
All right.
Here's the master distiller'snotes.
As we walk look through ourbarrel inventories during some
abnormally hot days in lateJune, it's a good reminder of
how the weather here in Kentuckyinfluences our bourbon
maturation.
The interaction of these variousbatches from their specific
(28:26):
storage locations proves the oldaxiom true that the hole is
greater than the sum of itsparts.
With this blend of batches andits locate with this blend of
batches and its and locationsemerge and offering with great
balance and depth of character.
(28:46):
Jerry's batch brings togetherthe microclimate conditions that
these warehouse experiences.
For anyone that has spent anytime at the Claremont plant and
surrounding area and workingwith our products, it's
understood that each warehousebrings its own nuance to the
barrel stored within and caninfluence the maturation process
(29:08):
significantly.
This product delivers all thenotes you would expect of a
booker's offering.
Big bold flavors, a vanillacaramel and oak on a full-body
palette with subtle backgroundnotes of butterscotch and apple.
All this makes Jerry's Batchsuch an easy sipping whiskey
that all you'll need is acomfortable spot in the shade to
enjoy it.
SPEAKER_02 (29:29):
If you'll scroll that up, I'll I'll read this
part.
SPEAKER_01 (29:31):
Yep, there you go.
Read it.
SPEAKER_02 (29:33):
All right.
Booker's Jerry's batch is madeup of barrels from seven
different production dates thatwere aged in nine different
warehouses.
The age of this batch is sevenyears, four months to 21 days.
The proof of this batch is124.7.
The breakdown is as follows11.1% came from the fourth floor
of a seven story warehousethree.
(29:54):
11.1% came from the fourth floorof a seven story warehouse one.
11.1% came from the fourthfourth floor, seven story
warehouse X.
11.1% came from the fourthfloor, the seven-story warehouse
Z.
11.1% came from the fifth floorof seven-story warehouse K.
(30:16):
And 11.1% came from the thirdfloor, the seven-story warehouse
L.
11.1% came from the third floor,seven-story warehouse O.
And 11.1% came from the fifthfloor, seven-story warehouse
four.
And last 11.1% came from thefourth floor of seven-story
(30:36):
warehouse G.
There you go.
SPEAKER_01 (30:40):
All right.
Stop sharing.
There you are, back up there.
So there you go.
You got your information onbookers.
So um let's pour this bad boyup.
Yeah.
Let's get it going.
(31:06):
So it's a a pretty fun batch.
SPEAKER_02 (31:12):
Yeah, extensive amount of bottles and percentage
that went into each one, eacheach of these batches.
So this is pretty unique.
SPEAKER_01 (31:25):
The vanilla on so I get like a vanilla graham
cracker.
I even pulled out a little bitof butterscotch as I pulled my
nose away.
SPEAKER_02 (31:41):
That's what I was fixed to say.
I I I get that little bit ofbutterscotch and almost that
little bit of peanut.
Uh now, which is always exceptfor the the one batch that we
did, you know, here just I thinkit was either batch one or two
that didn't quite have that thatsimilar, you know, Booker's note
(32:05):
of the peanut.
SPEAKER_01 (32:06):
Well, I think um the ethanol on this nose is pretty
high.
Yeah.
And this the the proof of thiswas again 120 what?
124.7.
SPEAKER_00 (32:22):
All right.
Did I put that one?
SPEAKER_01 (32:33):
Oh I think I poured it in the wrong yeah.
I'm gonna have to pour more.
Can't mix it.
It's probably why I was gettinga little bit because I was uh
(32:53):
there was some other bourbon inthat.
That's not that's not fair.
Almost messed that up.
SPEAKER_02 (33:01):
Yeah, you were already trying to to score a
blend in there.
Once that that ethanol'sstarting to dissipate a little
bit.
SPEAKER_01 (33:14):
Yes it is.
SPEAKER_02 (33:16):
And you can really, really pick up that some of the
vanilla and butterscotch.
Oh, it's real buttery.
All right, here we go.
SPEAKER_01 (33:45):
I'm gonna go.
It's the sweetest booker'stoday.
SPEAKER_02 (33:55):
Sweet, sweet caramel, and I'm getting I'm
getting marine apple.
SPEAKER_01 (34:00):
I get caramel caramel apple.
On the front, I get that vanillacake frosting.
Then mid-pallate, I get caramel.
(34:21):
Wow, that finish is so caramely.
SPEAKER_02 (34:25):
And it that tart it I'm telling you, there's a
tartness of an apple in there.
SPEAKER_01 (34:29):
I get it.
On the sides of your tongue.
SPEAKER_02 (34:36):
On that first sip, I got it right on the tip and then
hit the sides.
More caramel's coming through onthe on the uh and a little bit
of vanilla on that second taste.
SPEAKER_01 (34:52):
And it has an outlying aspect of oak.
Let's see what it does in theglass as far as that body.
SPEAKER_02 (35:02):
Here we go.
Look at that color.
I poured a pretty hefty poureron that too.
SPEAKER_01 (35:13):
Oh man.
Little heavy, little heavy.
Those those legs are long.
They don't just form on theside, they go up and then thick
it is.
SPEAKER_02 (35:21):
And I mean it's just you can see each one of those
legs just thick and strong.
Little bit of brown sugar comingthrough.
On the on the aftertaste.
SPEAKER_01 (35:42):
The more you drink something, as your taste buds
get hit, then the flavorschange.
Mm-hmm.
As I start as they acclimate toit.
There's no bitterness on thefinish at all.
It's sweet.
Usually you'll pick a little bitof that saddle leather, or
(36:04):
you'll pick up a little but justa little bit leathery, but it's
it's a s it's sweet, and it'sjust it's not dry.
SPEAKER_02 (36:13):
It's more buttery.
Yeah.
I think that's that's got to dowith the viscosity of it.
It's so thick from all thesugars in it.
It's weird though.
You know, you get that ethanolon the nose.
SPEAKER_01 (36:32):
Are you getting are you I'm getting it slightly on
the cheeks, you know?
unknown (36:38):
Yeah.
SPEAKER_01 (36:39):
But this isn't the the it's so big and huge on the
palate and the roof of yourmouth.
And then that caramel.
That is just like weird, becausenormally a booker's would have
(36:59):
that that four body, and it it'sif it's a four, it's barely a
four.
Normally it's almost a five ifyou could give it a five, you
know what I mean?
But what was that?
SPEAKER_02 (37:12):
What the heck?
A net.
Yeah, we're we're still gettinga few nets in here down here in
South Carolina.
SPEAKER_01 (37:20):
You guys, do you how did you get hit on that weather?
That nor'easter, did you getrain?
SPEAKER_02 (37:26):
No, we didn't even get no rain.
We got we got some wind.
We got a lot of wind off of it,but uh no rain whatsoever.
Not up here in Anderson.
Okay, the coast.
Yeah, they got flooded all alongthe beaches, Charleston, and all
that.
Yeah, they got flooded downthere.
They got hammered.
SPEAKER_01 (37:46):
Well, I gotta try not to get hammered.
I gotta work tomorrow.
No, we just we just have everysingle day.
I don't know what it is.
I I swear to God, I'm living inCalifornia because it's only, I
think over the last eight, nine,ten, eleven, twelve, I think
over the last 12 weeks, which isbasically three months, we've
(38:09):
only had three days of rain, ofof cloudiness.
Otherwise, it's just puresunshine for the last uh with
just three days of clouds, andthen it just went right back to
it again.
Now we every day you wake up,it's the 40s and the 50s, but
it's sunny, it gets up to 70.
You know, my my wife has uhcovered the air conditioner, so
(38:33):
there's no air conditioning.
Oh my gosh, we're still runningour airs.
You're in South Carolina, 81,82, 2 degrees.
We got 70 today, but the househeated up to 75.
And I'm telling you, anythingover 72, I turn into a sweating.
SPEAKER_02 (38:52):
Yeah, yeah.
I'm the same way.
SPEAKER_01 (38:54):
It's like I was on her, I'm like, it's it's just
like 68 degrees outside.
Like, open up some doors orsomething.
I I I'm just dying.
SPEAKER_02 (39:04):
Yeah, I think like Friday and Saturday, uh, it
didn't get up to about like 68degrees.
And so I actually made themistake of cutting cutting our
air up from 68 to 70, and Sherrywoke up.
I'm hot, I'm sweating, you'rehot, you're burning up.
(39:24):
Cut what uh well I cut the airup, put it back down.
SPEAKER_01 (39:29):
We we it has to be 72 or or less.
And I walked, it's I said it's75, and and and Roxy's like, it
isn't 75, it is not.
I'm cold, I'm like, you're nuts.
SPEAKER_02 (39:42):
Yeah, yeah, my what my wife's the same way.
SPEAKER_01 (39:45):
All right, anyways, let's get back to this.
Um let's get back to it.
All right, all right, what areyou giving it on the nose?
Now that it's been there, thecarameless, uh, as far as a
booker knows, booker's nose, alot of times it's
(40:07):
one-dimensional.
This is complex.
Vanilla, caramel, a littleethanol, a little bit of wood,
wood, you know, some wood char,and then or or wood grain, and
then a little bit of peanut.
SPEAKER_02 (40:24):
So in the complexity, still a little bit
of slight peanut in there.
SPEAKER_01 (40:30):
Yeah, I'm gonna give the nose a four out of four.
SPEAKER_02 (40:38):
I'd have to agree, this is a very good nose.
Uh, and like I say, it's notoverwhelming in any one
category.
It's all it's just all blendingacross there, and you can each
time you nose it, you you pickup something different.
And the ethanol, it's still,yeah, it's it's the alcohol
(41:00):
still is not there to overwhelmit.
So I'm gonna give it a 4-2.
SPEAKER_01 (41:11):
Wow.
I just think I saw a gnat, but Ididn't.
Maybe maybe it's in the bottles.
SPEAKER_02 (41:17):
It probably flew in front of the camera.
He just saw the one that's wasflying around here.
But I took care of him.
All right, so what do you got abottle of bookers and I got
them?
SPEAKER_01 (41:27):
What are you giving this body?
SPEAKER_02 (41:32):
This body's really good.
It's really thick in the glass.
And the flavors just hit all thesides of the tongue, the mouth,
the roof, the tip.
And it's just staying there.
(41:52):
I'm gonna have to give it a I'mgonna give it a four with a
butum bump.
Because that's that's this isone of the best bodies that I I
think I've tasted on a finger.
But up bump.
SPEAKER_01 (42:11):
It's exceptional.
We're disagreeing somewhat.
Okay.
It's what what it is.
SPEAKER_02 (42:26):
I know you were talking a little bit weak about
the body a few minutes ago.
I thought I think it's it'sgreat.
SPEAKER_01 (42:36):
Well, since you gave it the butt up up, by the way,
but up up.
I was slow on that one.
Um wouldn't be the first time.
All right.
I was gonna give it up.
It was it was a three and seveneighths, but there was no
(43:00):
whatever.
But since you gave it a butt upup, I will give it a four.
Okay, it just didn't light mycheeks up like I want, but it
lights up the rest ofeverything.
The hug's fantastic.
SPEAKER_02 (43:17):
So now we go to the taste, which is well, that's the
on me, like I say, it's it'shitting the sides of my tongue,
and they're still tingling alittle bit.
SPEAKER_01 (43:25):
Yeah, the tongue, it just didn't get to my cheeks.
It barely got to my cheeks.
It did, it did get to thecheeks.
You didn't you didn't take it abig enough sip, is what it was.
SPEAKER_00 (43:39):
Uh all right, all right, taste.
SPEAKER_01 (43:48):
Now I will tell you, because of the body not being so
big, you can play with the tasteway more without that barrel
strength ethanol.
And the fact that this was justcoming out of those barrels and
they came up with this flavor,like I said, I get a vanilla
(44:11):
frosting, like a birth, not likea birthday cake vanilla
frosting.
Then it goes to a caramel.
I pick up a little bit of thepeanut peanut right at the back,
which reminds me of like acaramel pecan roll.
And then it's the only caramelcinnamon roll with pecans on it,
(44:40):
yeah, or peanuts, but the it'salmost a nutty flavor.
Yeah.
So what's amazing to me as faras the taste, and I guess that's
what it is, the the taste ofthis one, Rox Roxy even last
night, because I opened it upbecause I wanted it to air out a
(45:00):
little bit, and I I tasted it, Ibelieve, on Monday or Sunday
night.
Well, and then also I'll tellyou a story.
Roxy picked it up for me on lastFriday, right?
She went to the grocery store,said she was gonna pick it up.
She asked for this batch, andshe comes home, and I come home
(45:23):
and the bag's on the table, Iopen up the bag, and I look in
and the label's blue.
I'm like, what the heck?
I thought it was orange, it'sJerry's batch.
And I look and it's on the pond.
So I have to call my guy out,tell him, he says, yeah, bring
it in.
He goes, I didn't realize thatthere was still on the pond
(45:48):
left.
So I was able to pick up on thepond and then uh switch it out
and get it bring it back.
So Sunday night I I just openedit and had a little bit of a
taste, whatever.
Um, I've been, you know, it'scrazy, super natural.
It's kind of like there, I'vehad this thing, which I don't
(46:13):
think I've never had anythinglike it, but I've had a scratch,
so it initially was a scratchythroat with an annoy a minor,
minor, every once in a whilecough.
If you didn't, if you when yousaw us in uh bourbon on the
banks, you'd notice that therewas just a little bit of like
(46:34):
where it just a little bit,right?
But you didn't feel bad oranything.
So then when we came back, thecough went away, but there's
this minor sore throat thathappens and it's never gone
away.
So I've never had anything whereI've had a sore throat or a
minor it's not a glass, whateversore throat for two straight
(46:56):
over two weeks.
And I'm just like, when's thisgoing away?
So I've been trying to burn itoff with barrel strength
bourbon.
Just burn that off.
And it's working tonight.
I have to admit, it's workingtonight.
Uh, you know, it's one thing toburn it off with just the pour
before you go to bed, right?
(47:16):
It's another thing to burn itoff with getting get having some
fun, and that's what we're doingtonight.
So I will tell you this.
I'm gonna catch up to youbecause you can only do one.
I am gonna give this, I think,single-handedly, Jerry's batch,
and it's gonna be hard to I'mgonna have to back this up, but
(47:39):
I've never tasted a booker'swith this amount of vanilla and
caramel.
It's always a hint with thatpeanut, with that big bold
taste, but this the sweetness ittakes center stage.
The barrel strength takesbackstage, but it's 124-proof,
(48:00):
you gotta admit, right?
So I'm gonna throw this down.
Since I've tasted all the thebatches that were named
currently, and I think you tookus back to two, we've done one
when when uh Xavier was herewhere you gave us stuff from
(48:24):
2017.
We had 2017, 18, 19, and 20,whatever.
But I'm gonna tell you that Ithink this is the best tasting
batch named bookers I've had,and people always complain, but
this is not a complaint thing,this is sweet and everything,
(48:44):
and I'm gonna give it a fivewith a butt up up.
SPEAKER_00 (48:54):
Wow.
SPEAKER_02 (48:58):
Well, I already wrote it down here.
Uh I'm giving it a five becausethis flavor is just oh, it's so
good.
Uh are you gonna break therules?
No, I'm not gonna break therules.
You can five.
SPEAKER_01 (49:14):
I'll give you permission.
SPEAKER_02 (49:16):
I gave it a five.
All right.
Uh because like I said, Ithought the body was exceptional
to me.
And the taste, it just standsright up there too.
All these flavors, and it's likethe ethanol, when it goes across
your palate, it's like theethanol is not there.
It's just a little tingly fromit.
(49:37):
But you can pick it up.
I get like uh vanilla, thevanilla glaze, like off a glazed
donut.
SPEAKER_01 (49:44):
Yeah, I get the frosting.
SPEAKER_02 (49:49):
That little bit of donut uh batter, you know, and
then it quickly goes into thecaramel, and then I'm getting
the apple, and then I get alittle bit of that peanut comes
through on the aftertaste.
It's wonderful.
SPEAKER_01 (50:07):
Caramel, for me, it's more uh it's a caram apple.
SPEAKER_02 (50:15):
It's a caramel apple.
SPEAKER_01 (50:17):
I'll give you the that little bit.
SPEAKER_02 (50:18):
It's more caramel.
SPEAKER_01 (50:19):
I'll give you that apple, I'll give that apple
flavor that's there, but it'slike the caramel is you have
it's like a caramel apple withso much caramel that every every
bite, not just like a few bites,has that massive amount of
caramel to go with it.
SPEAKER_02 (50:37):
Yeah, it's good, it's a thick caramel.
Yeah, it's good.
Like I say, just that slightlittle bit of tart tartness of
the apple.
SPEAKER_01 (50:45):
All right, so so we're on to finish.
We're tied.
SPEAKER_02 (50:51):
Yeah, so far, actually, no, uh, yeah, it's uh
yeah, 14 and 14.
Yep, and the finish.
This is where I think it justit's lacking just a little bit
on the finish.
In the respect that it's uh likea medium hug, you know.
(51:11):
I would expect a little bitbigger hug from it, but the
flavors are coming through onthe finish.
I'm still keep tasting theflavors after you've taken a
sip.
The caramel.
Yeah, and that caramel there,that sweetness, that's that
vanilla glaze, uh, it's allthere.
(51:32):
As it just keeps and yeah, I amgetting that just that little
bit a hug.
I I think I want a a little bitmore bigger hug from it than
what it's given.
But the flavors are finishingthere and staying there.
That uh I think I'm gonna haveto give it a uh I almost want to
(52:02):
give it a five, but I'm notquite sure that it's quite a
five.
Should I go first?
SPEAKER_01 (52:10):
Nope.
I'll go first.
SPEAKER_02 (52:16):
I'll go first.
I'm gonna give it a five becausebecause because, like I say, all
the flavors are are in thefinish.
The sweetness, that littlelittle bit of oakiness, uh, or
actually it's not oak, oaky, alittle bit of char and a little
bit of a little bit of aleather, but the the caramel
(52:38):
that and that tartness goes allthe way through that that little
bit of apple that I'm tastingand that peanut.
It's all all there in thefinish, so I'm giving it a five.
SPEAKER_01 (52:53):
So super nash gives it a 19 out of 19.
Um, I think that the finish isweak, and I'm gonna give it a
two.
No, seriously, um this is gonnabe uh Scotchy Bourbon Boys
(53:14):
first.
I think there's only one othertime, but that was I Gave It by
Myself.
That this is the first ever umScotchy Bourbon Boys podcast
with two Scotchy Bourbon Boysdoing the review where there's a
(53:36):
chance for the perfect bourbon.
Wow.
And um, so I think I think thiswould be it.
So it's our first ever perfect,it would be our first ever
perfect bookers.
(54:04):
Start the finish, it'sphenomenal.
I will tell you that there's nobookers that ever had the
sweetness of this finish.
This finish picks up vanilla andcaramel, and then as it goes, uh
(54:26):
okay, I will admit, but I'venever considered the hug part of
anything, how the hug goes.
But what this hug does, ifthere's anything this hug does,
it doesn't seem to like at goingdown affect you, but there's a
warmth in you, a warmth at theback of your throat.
Yeah, that warmth that's stayingforever.
(54:49):
It doesn't like it's it'sseparate from each individual
sip, but it's a part of thewhole over overall experience.
Like, I feel like I'm gonnastill have this warmth when I go
upstairs and you know, in anhour.
But the sweetness is is insaneum for this batch, and Fred, um
(55:15):
you on this batch you've donebooker uh knocked it out of the
crowd.
I I think you pretty much havehad a batch.
All the batches that beforethis, you you are always keeping
up the the the essence ofbookers, but this batch here has
(55:38):
set itself aside and takenbookers to where uh it still is
bookers, it's not like the youknow, some of the other stuff,
whatever.
It's bookers, there's no doubt,but it's so sweet, it's so
delicious, and you know, um asfar as a finish, this is what I
(56:00):
want.
I I don't want when I get aleather, a long leathery finish
or a long um tobacco finish,that's not what I'm looking for.
A lot of those older bourbons ora long wood tannin finish, they
have those.
They have those finished, butthese this does not have that
(56:27):
type of a finish.
This is sweet and delicious, andum so are you gonna raise your
two to a five?
I am going to give this a fiveto make history.
(56:53):
Now that puts a lot of pressureon us, uh supernatch.
Which one which one of us isgonna pick this for our entry
for bourbon of the year?
I will I'll work this.
I mean, it's a 19.
We both gave it 19 of 18.
It's it's right up there forbourbon of the year.
(57:15):
There's a couple other ones thatI would pick to that I've tasted
that could go up there, but whenyou're talking about this proof,
it's their distillate.
This is this is Beamsdistillate.
This is not uh a non-distillingproducer who's pr who's buying
(57:36):
from someplace, putting stufftogether.
Um, Mark Carter does a fantasticjob with that, but this is their
distillate that they're pullingfrom their place.
And when you read about thisbatch and Jerry's batch, I mean,
you are talking about the manwho taught Fred No, who Booker
(57:58):
was the master distiller, andFred taught him the chemistry.
130 in Wisconsin.
I don't know what I tasted, whatwhat I paid, but I probably
could pick you that up in um Mr.
Pitzer.
I could pick that up for youhere for cheaper.
(58:20):
I'll look what my I I want tosay it was 99 here.
But you there, Nash?
SPEAKER_02 (58:36):
Yeah, I was just I was just reading.
So it actually came from ninedifferent things.
SPEAKER_01 (58:43):
And it was different bear.
And each place was equal.
11.1.
So a le so that comes out toninety-nine point.
No, it came from ten differentones.
No, nine.
Nine ninety-nine pointninety-nine point nine percent.
(59:08):
So where did that last point onepercent come from?
Somewhere there was a point,there's in two of them, there
was ninety-nine, that the elevenpoint one percent from me.
Five.
There was a half a percent intwo of them.
(59:30):
Or maybe a quarter percent, ormaybe twelve point five percent
from eight of them, or or onepoint six of a percent six point
two five percent from twelve ofthem.
Oh, there's only eleven.
(59:51):
Anyways, so there we go.
That is the old Louisvillewhiskey company barrel bottle
breakdown of Booker.
Jerry's batch, where we've setset uh Scotchy Bourbon Boys
history.
Um that would be uh 19 out of19, out of 18.
(01:00:14):
The first time that Bookers hasever done that, and the first
time um that we've had amultiple uh Scotchy Bourbon Boy
rating that's come up with 19.
SPEAKER_02 (01:00:27):
Now, I do want to give a shout out to uh my friend
Daval and the owner, ooh, thatwasn't good.
He's the owner uh of uh LyakerExpress here in the upstate.
Uh this one in particular herein Anderson, but uh I believe
they have about uh sevendifferent locations over upstate
(01:00:50):
South Carolina.
And uh I was able to get thisbottle today uh through Duvall.
And uh shout out to Duvall andCheers, brother.
I appreciate you so much.
And uh if you get a chance toanybody that lives in upstate
South Carolina, Georgia or NorthCarolina, if you're around the
area, go buy any one of theLiquor Expresses they do.
He does lots of barrel picksfrom all different places, and
(01:01:14):
uh also he has a vast variety ofbourbons and whiskies on the
shelf at all times.
So if you're there's somethingyou're looking for, get by one
of his stores, Liquor Express.
SPEAKER_01 (01:01:26):
And then also um uh coming up is the Ohio Craft
Distillery uh whiskey um OhioCraft Distillery Festival.
Um that is in Dublin, Ohio.
And not Dublin.
(01:01:47):
Where is it?
Oh my gosh.
Uh-oh.
I think not oh, anyways, I'mgonna get an on you.
But why it's it's completelygone.
Um, it's not Dublin, or itstarts with a D.
Anyways, um, everybody in Ohio,make sure you make sure you get
(01:02:10):
there.
We will be there, we will berepresented, and uh, you know,
come by, say hi.
Uh when is that coming up?
That is the October, I want tosay 25th.
That's Saturday, October 25th.
I want that that is what Ithink, and it is in oh, I almost
(01:02:31):
had it.
I can see the um water towerwhen I get off.
I'll be just a couple of statesaway.
It's at Henrik Farms, Virginia.
Henrik Farms.
So um, you know, we really gottaget with Lisa, Roper Wicker, and
head up at one point to MountVernon this year.
(01:02:52):
Absolutely.
Mount Vernon is where I want togo.
I want to check that out.
So we gotta do that.
And then also, um, you know,shout out to everybody.
Um uh I see anything else yougot?
SPEAKER_02 (01:03:07):
I I believe that's it.
I've covered just abouteverything that I have for
tonight.
SPEAKER_01 (01:03:10):
Oh, I am feeling so good right now.
Me too.
I my my I don't have a sorethroat at the moment.
All right, anyways.
SPEAKER_02 (01:03:19):
It's always it's always great when uh we can get
together and and go over a batchof bookers uh from our good
friends uh Fred and Freddie Noat uh James B bean distilling
company in uh uh three differentlocations in uh Kentucky.
SPEAKER_01 (01:03:37):
Yep, and then also um know that we have one more
batch for sure.
And when we do that batch, uhthen on our uh December 12th
will be our Scotchy Bourbon Boysum Christmas party.
(01:03:58):
But um Super Nash comes December11th.
Um he is bringing Mrs.
Super Nash this year, and um wewill be um spending all day
Friday doing our holiday umpodcast, our bookers of the year
podcast, and then our Christmasparty.
(01:04:21):
Yep, our whiskey of the year,and then our Christmas party
whiskey of the year, holidayholiday podcast.
Um, yeah, and then we get to godo our Christmas party, and then
we will be headed down.
Now, I do know that um as far asthe makers mark experience, they
only allow two people, so Roxywill be coming down with us, you
(01:04:47):
know, whatever, and you guyswill hang out, but then we're
gonna stay at the trail hotel,which I can't wait.
That'll be awesome, and thenwe'll we'll have more fun.
We'll be in Kentucky, but alsoeverybody know that our um
makers mark private select isavailable for pre-sale, so
(01:05:08):
anybody watching, ask aboutthat, and then I can get you
into our pre-sale um Facebookgroup or I can give you the
information on YouTube and uh wecan get you set up because back
with Super Nash.
SPEAKER_02 (01:05:24):
Uh, if you want any of those bottles, I can hook you
up and get you the informationon how to get them.
SPEAKER_01 (01:05:29):
Yep.
So, all right, everybody.
Um, fantastic podcast.
Um remember uh we're the ScotchyBourbon Boys.
Uh www.scotchybourbonboys.comfor uh all things scotchy
bourbon boys.
SPEAKER_02 (01:05:46):
Yeah, all things scotchy bourbon boys, Glenn
Karen's t-shirts and other swagavailable.
Uh go check it out.
SPEAKER_01 (01:05:53):
And then also we are on Facebook, Instagram, YouTube,
and X and TikTok, along with uhApple, iHeart, and Spotify.
SPEAKER_02 (01:06:07):
iHeart Spotify in all the major podcast formats.
Uh you can even ask Alexa andSiri to play us, uh, and they'll
gladly do that for you, whetheryou're in your car, you're in
your office, or anywhere thatyou can listen to a podcast.
And if you do, we ask that youwatch, comment, listen or
(01:06:28):
listen, and give us goodfeedback.
SPEAKER_01 (01:06:31):
And uh also uh subscribe and become members.
unknown (01:06:35):
Yep.
SPEAKER_01 (01:06:35):
And remember, good bourbon equals good friends and
good times.
Make sure that you don't drinkand drive, and you drink
responsibly, and live your lifeuncut and unfiltered.
And we are going to be taken outby our new theme song.
(01:07:01):
All right, cheers everybody.
SPEAKER_02 (01:07:03):
Thanks for tuning in, thanks for watching.
SPEAKER_01 (01:07:05):
We couldn't do this without you, everybody on
YouTube and Facebook.
We're not gone, we're justending this part.
And if you're on Facebook, youhave an invitation to join us in
a couple minutes.
Absolutely.
Middlewest Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality as
makers, their integrity asproducers, and their passion for
crafting spirits from grain toglass.
Their Michelone Reserve linereflects their story from the
(00:23):
start to the bottle to yourglass, with unique wheated it
and rye bourbons, and also ryeand wheat whiskeys.
The Michelone brand is easy tosip.
It might be a grain to glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
(01:59):
Tiny here tonight with SuperNash.
Yeah, Super Nash is in thehouse, and we are doing, we are
doing bookers.
Bookers.
Bookers, Bookers, and Bookers.
Uh anybody who was on the livebefore, um, when you watch on
the live, you get some bonus.
And uh Super Nash and I justnow, as we were going and we
(02:21):
were prepping, I was able toshow all the people on YouTube
and on Facebook uh the paintingthat started it all.
And we'll get a little bit moreinto that.
So how the hell are you tonight,Super Nash?
SPEAKER_02 (02:34):
Super boom.
SPEAKER_01 (02:38):
I'm psyched for this.
I really am because uh Scotchy,scotch, scotch, scotch, scotch.
It's your thing.
Um it's your thing.
Um, there's so much that'sthat's happened, you know what I
mean?
But just remember uh everybodyout there,
www.scotchybourbonboys.com forall things Scotchy Bourbon Boys.
There's the Glenn Carens, thereare the t-shirts, and soon I I
(03:00):
swear to God, people, there'sgonna be a bunch of uh bourbon
balls available this year.
Uh me and Roxy are just gettinginto it.
Uh, we've got some time and weare gonna produce for the
holidays.
So everybody know you might nothave to be dipping bourbon balls
this year um at the Christmasparty.
SPEAKER_02 (03:19):
All right.
SPEAKER_01 (03:20):
Anyways, so um you know, I always enjoyed it
because I got to test a few ofthem.
Yeah, well, it's fun.
And I we should have some to betasted instead of hoarding them
like we always do.
But also remember we are onFacebook, Instagram, YouTube, X,
and now TikTok.
So we are on five of thoseformats, along with iHeart,
(03:41):
Spotify, and Apple.
Uh, that's where you can listento us, and you can listen to us
pretty much almost anywhere onany podcast format.
It's if all you have to do isask Alexa, play the Scotchy
Bourbon Boys series, same thing,everything.
You know, that's how it works.
But no matter whether you listento us or you watch us, make sure
(04:03):
that whatever medium that you'reyou're following and listening
to, that you leave good feedbackfor us, leave us a good rating,
give us some five stars.
Make sure that you subscribe,but also become a member.
There's different places tobecome members all over the
place.
Um, there is special content wearen't getting.
Um we when we get enoughmembers, then y'all will start
(04:27):
to get some special contentbecause most of my content just
goes straight out because wedon't have a lot of the
membership type stuff, but itwould be great if y'all that's a
good way to support us for us togo about our business and get
the whiskeys, bourbons, and allthe bring all the uh experiences
to you.
So there you go.
I'm I'm pumped up tonight, superpumped up for this.
(04:49):
Um, listen, we've got a guy, um,William McColl McCullum.
He said he found Eagle Rare inGeorgia for 50 bucks, and then
he must set it in in Texas.
You normally pay 150.
Well, here in Ohio, you pay$39.99, so it's 40 bucks.
So it's it's differenteverywhere.
And then also we've got umJason.
(05:13):
Uh hyping Jason, he's sayingthat he's given up drinking, but
seeing this podcast, he mightmight rethink about what about
maybe having some.
So, anyways, all right, anyways,uh that brings us to uh how was
your week so far?
SPEAKER_02 (05:34):
Oh man, it's been going great.
Uh still got the old heartmonitor on here.
Uh no alarms have been goingoff.
So I've been uh fortunate aboutthat, and things seem to be
going pretty good with that.
Uh work-wise, been busy, tryingto get things done for the
holidays, and uh, you know,they'll soon be here upon us.
(05:55):
We got Halloween coming up.
Uh to mention that uh we alwaysdo our annual Halloween podcast,
and have I got a costume thisyear, and everybody's just gonna
have to tune in to see what itis.
SPEAKER_01 (06:09):
I was thinking of Britt.
No, I'm not dressing up likeTiny.
Well, I was thinking of goingand getting my bike and then
doing like those protesters didin Portland.
Uh just come, you know, and thenI'll just be playing playing the
Queen song on what is it, Fi uhBicycle, or and then finish up
(06:31):
with fat bottom girls.
Anyways, with that said, there'sa little bit of bizarre humor.
SPEAKER_02 (06:36):
Um some people get it.
SPEAKER_01 (06:41):
Yeah, but uh yeah, uh this this year's Halloween.
Uh I mean this is is this goodthis is gonna be our fifth
Halloween podcast.
I know it.
And and I'm running out ofcostumes.
SPEAKER_02 (06:53):
Well, you know, you know, uh what last year uh I
guess a lot of people don'tknow, but those that did tune
in, last year I dressed up asone of the incredibles, I was
super niche, yeah.
Incredible, yeah.
SPEAKER_01 (07:08):
And I think I think I I I I uh milked the crap out
of that 80s costume.
SPEAKER_05 (07:14):
Yeah, you did.
SPEAKER_01 (07:15):
And I mean, the one year I was I was the pirate, the
one year I was um uh I had thepirates of the black, the long,
I was Howard Stern kind of ish,and then the one year I was
stone cold, I thought I pulledthat off.
Who knows about this year?
Um, gotta think about that.
I should start thinking aboutit.
Also, we also carve ourpumpkins, you know.
(07:38):
Yeah, it it is.
It's getting close.
But also, I will tell you thatthis Thursday we've got a
special podcast.
It'll be, I don't know.
Uh uh, do you think you're gonnabe able to make that Garrison
Brothers podcast there, SuperNash?
SPEAKER_02 (07:52):
I'm gonna try.
I talked with uh Randy earlierand uh we discussed it, and uh,
I'm gonna try.
SPEAKER_01 (07:58):
So we will have we will have the um whiskey doctor
from whiskey without borders.
SPEAKER_02 (08:03):
If I can't make the zoom, I will tune in on my phone
and and be comment and share it.
Yep, and share it.
SPEAKER_01 (08:10):
Okay, and then and then we have Dan Garrison of the
Garrison Brothers uh distilleryin Hay Texas.
That's what I think H Y E highTexas, high Texas, um coming on
to join us.
Been looking forward to this.
Um tried to set it up uh a timebefore, and we ended up uh
miscommunicating, so we shouldhave the communications down,
(08:32):
it's been verified.
Um, Randy was talking aboutquestions.
I was just I let him send in thequestions, and then I will yeah,
I gotta email him the link.
I I texted him earlier, but Iwill email it to his email.
But that's this Thursday.
Now what are we doing tonight?
(08:56):
What are we doing tonight?
Um, the the the classic of whatwe do.
I mean, this is this honestly,uh this is Booker's.
Uh we do this all the time.
We talk about it, we'll goquick, but Booker's is the
reason for one of the mainreasons I got into this, and
(09:17):
then one of the main reasons wemet.
So in so we started our whiskeygroup in August of 2018.
But it was only after going, andI was able to get that was the
(09:38):
first ever bottle I hunted wasBooker's Kitchen Table.
I saw it on my shelf, I didn'tpull the trigger, and when I
went back to buy it, it wasgone.
And I had no idea that Booker'swas a batch thing, right?
Yeah.
So based off of not knowing itwas a batch thing, I started
(09:59):
looking for it.
I couldn't find it anyway.
I looked for it through Marchand April, but in May, I went
back to Wisconsin and I was ableto find it there.
Now, my first ever kitchen tablebottle was not in the Booker's
thing, it was$79.99 and it wasout of the box.
(10:21):
I don't know how that'spossible.
I have no idea how that works,but I was able to pick up a
bottle of kitchen table, andthat was my first ever Booker's.
I read about Bookers, I Ithought it was the coolest
thing.
So in 2018, that's when we weredoing the whiskey calendar.
(10:41):
We we read about me and uh YoungNose read about how the Kentucky
Bourbon Festival was a thing.
So from September of 2019 tellstwo or 18 to September of 2019,
I saved every single centpossible.
I went on the Kentucky BourbonTrail, completed it, but also we
(11:02):
went to um we went to theKentucky Bourbon Festival, which
unbeknownst to me, so did you,and it was a lot different than
it is now.
But I I had already searched outthe bookers, so I was so excited
about bookers and and readingabout Booker No, and uncut and
(11:22):
unfiltered, and that this is theonly barrel strength that's that
when you drink that bourbon,it's what it what those
distillers um and what everybodywho's tasting right out of the
barrels tasting, it was theclosest thing.
There wasn't a lot of otherstuff like that.
There was wild turkey rarebreed, which was barrel
strength, but it wasn't likeuncut unfiltered, that was more
(11:44):
of a batch.
Um, this one, this one was justbarrels dumped, they weren't
being cold filtered.
You so you could get and the andI learned all about how whiskey
this way, if you if bookerswould get cold, you could get
cloudy because some of the fattyacids that aren't taken out
during the cold filteringprocess are still in it.
(12:05):
I learned so much about it.
So I did this painting becauseat the time I was still close to
my um my fine art um part of mylife where I was uh painting a
lot of fine art, and I did thepainting.
Uh Jim Beam Black was being soldat the time, and uh Mila Kunis
(12:26):
was their Jim Beam spokespersonback then.
And um, I can't believe I'msaying back then.
So I did the painting, and I andI was able through the Kentucky
Bourbon Festival to contact themthrough the Jim Beam dinner to
set up a time to meet Fred andFreddie and have them sign the
painting.
So that was the start of memeeting Sandy, no, Freddie, and
(12:51):
Fred, and uh the the friendshipthat ensued.
But the bottle I used wasoffline off was taken offline as
a sample.
I put it in there and I paintedthe bottle in, and you saw it.
So go from there with thatstory.
SPEAKER_02 (13:09):
So I I didn't actually I stopped started
following the when I got backhome.
I started following on Facebookthe Kentucky Bourbon Festival.
Was I flipping through some ofthe pictures that were uploaded?
I come across this post thatJeff had made, and it's all the
pictures that were taken of himup there, and he had a tuxedo on
(13:33):
and everything, getting hispainting signed by Fred and
Freddie knows that they wereactually signing the painting.
And uh, so then he had a pictureof just the painting.
So I I clicked on that painting,and I was just looking at it
real close, and I got to lookingat that bottle uh in the middle,
and you you you know the numberson that bottle that's in your
(13:56):
painting?
Yes, the send the serial number.
What is it what does it say?
SPEAKER_01 (14:01):
Um I can actually go right there and tell you.
It is C O A I wanna say eight.
SPEAKER_02 (14:17):
It's one A.
SPEAKER_01 (14:19):
One A, yeah.
C04-1-1A.
SPEAKER_02 (14:26):
Okay.
So after I saw zoomed in on thaton that bottle and then those
serial numbers.
Well, it just so happened that Iwas already starting to collect
uh Hooker's bourbon.
Started in about 2018, and myfirst batch was the uh I can't
(14:48):
remember the name of it, but itwas the 2018-01.
And then uh at the same time Iwas exclusively bourbon hunting
and all these old uh liquorstores and all across the
states, and I just happened tobe in Atlanta a couple of weeks
before that, and I found two1994 batches that the serial
(15:12):
numbers were just a couple ofnumbers off uh from the ones in
the painting.
So just after seeing that uhZoom painting, I uh I just
messaged Jeff out of the blueand like, hey man, I just
happened to find two old bottlesthat are very close to the
numbers in your painting.
(15:34):
And we just start startedtalking on Facebook messaging
back and forth.
And that was the start of ourour our friendship and
brotherhood, uh, because we wejust found out we had so much in
common and stuff, and uh that wewere like brothers from another
mother.
SPEAKER_01 (15:53):
And uh well and then and then you had contacted me,
and then the foolproof 1793foolproof came up, and you sent
up a couple of uh knob creekbarrel picks, and then the the
you made that year's Christmasparty.
The first Christmas party wasNovember, it was December of
(16:14):
2019.
Yeah, that was in September whenwe started messaging, and then
by December, I'd alreadydecided, hey, I want to come up
and meet you, and all so it wasI believe it was like the 12th,
like this year, and um weinvited you up, you came up, you
had a place, you and Sherry cameup actually, and uh we uh did a
(16:38):
podcast, and you brought up theactual bottle that was in the
painting, and we were able todrop that cork into the bottle
right in the middle of thepodcast.
We had to like have a littledelay, but we we got through.
We don't edit anybody who knowsus, there's no editing.
We are we are uh raw live, wedon't go through and we're not
(17:01):
if you're here other than for agood time and to know and and to
to to know what we think aboutbourbon in a way that we don't
necessarily think you have tothink that way, then you know
that's what that's what this isabout.
And so that started it all.
And I've got two other bottles,I've got one that I have not
(17:22):
opened yet.
The one that you gave me acouple years ago for Christmas,
that's still sitting there, thatis a a bottle, and then I um I
got a little bit left of theother bottle, I believe.
Nope, it's up there, and thenI've got that original bottle.
But um Booker's has been thething, and so ever since this
(17:45):
podcast started, we were we soin 2020 is when we started doing
Booker podcasts when with thenew releases, but we sent you
set you up a couple of olderbatches too.
SPEAKER_02 (17:59):
Yeah, I I have one, yes.
And if anybody can look right upthere above my finger, this
thing there, yeah, I haveaccumulated all the batches, the
name batches that started in2013, all the way up until uh
(18:21):
this year.
I have every batch setting upthere on that shelf.
And uh also I have a couple ofolder bottles uh from like 92
and 94 uh batches that are likethe CO7-1A type serial number uh
booker's batches.
(18:42):
And uh you can find a whole listof those if you go to go to the
Jim Beam uh website and all andor Google Booker's Batches
numbers, and they'll tell youevery serial number, every name,
and the year that it came out,and the the what it was made up
of.
And so, yeah, that's was anincredible year that that year.
(19:03):
Uh, like I say, coming togetherand uh meeting you for the first
time and becoming part of thepodcast.
SPEAKER_01 (19:11):
Yeah.
All right.
It's funny because becauseWalker, we were trying to get
our rating system.
He's giving us totes the notesum from off of uh breaking
bookers by the pond.
We're just what we rated it onthe on the podcast.
(19:33):
That's all we were looking for,Walker.
SPEAKER_02 (19:34):
Yeah, we were trying to find other ratings to tell
everybody.
We'll have our our rating.
SPEAKER_01 (19:40):
I will figure it out for the bookers of the year.
But that's one thing we do.
We get each booker's batch, andso far this is the fourth.
We had the reserves, we had thefirst batch, which was um what's
what's that one?
It is Barry's Barry's batch.
(20:00):
Yeah, Barry's batch.
Then the second one was on thepond, and now we're at Jerry's
batch, and plus the the 2025reserves on the pond and Jerry's
batch.
So we've got the four out, andthe the reserves is a little bit
different.
Last year it wasn't, but thisyear it is.
This year it's a finished in atequila barrel, and that is that
was uh very, very unique.
(20:22):
The first ever finished burbooker.
So that's really cool.
SPEAKER_02 (20:25):
But this is Jerry's we rated uh when we rated it and
tasted it here a few weeks back,it uh rated us 17.5 out of 18.
SPEAKER_01 (20:37):
Right.
I want to say hi to Eric theGreat on YouTube.
He is drinking Bailey's andcoffee, and then William
McCullum says that um that hefeels the Garrison, he's out of
Texas, so um he feels GarrisonBrothers is a good distillery in
Texas.
And then so that brings us toour bi-weekly rating system, uh,
(21:02):
sponsored by our barrel bottlebreakdown, sponsored by the old
Louisville Whiskey Company.
Um, you want to talk about theold Louisville Whiskey Company
real quick?
SPEAKER_02 (21:14):
All right, I was gonna give the rating.
I'll let you talk about okay.
Old Louisville Whiskey Companyis uh located uh in uh downtown
uh Louisville.
Soon to move to the main car, isuh the owner of that and the
proprietor.
And also he is the master tasterand blender.
(21:37):
And uh when you go there, uhyou're definitely gonna get a
great experience.
Uh he'll see from barrels.
He all also has some that'salready bottled that he's done
uh all the way up to 18 yearsold, I do believe.
And he does not bottle anythingless than seven years old uh out
of his out of his blends.
(21:58):
And he he gets barrels from uhseveral different places.
Uh and like I say, then he agesit further, or uh I don't even I
don't think his secondary agehas aged any.
SPEAKER_01 (22:10):
In French oak.
SPEAKER_02 (22:12):
Yeah, okay, yeah, that's right.
SPEAKER_01 (22:14):
Yeah, a lot of his stuff, a lot of his stuff goes
into other barrels.
He does have those.
Remember the the one that uh CTdecided he wanted to dump out?
unknown (22:22):
Yep.
SPEAKER_01 (22:24):
Yeah, and he's not allowed to go back.
No, uh-oh.
He's not allowed to do thatanymore.
SPEAKER_02 (22:29):
Okay, so our old Louisville rating system is it
it we rated on four different uhcategories the nose, the body,
the taste, and the finish.
On the nose and the body, you'reallowed to give it up to four
barrel barrel knocks.
And on the taste and the finish,you're allowed to give it up to
(22:51):
five barrel knocks.
But if one of the categories isexceptional, you can actually
actually add a but um bump.
A but um bump.
So it could possibly reach ascore of 19 out of 18.
SPEAKER_01 (23:09):
But this is the old Louisville whiskey company's
barrel bottle breakdown.
SPEAKER_02 (23:16):
So, and this booker's 2025 03 Jerry's batch.
SPEAKER_01 (23:23):
There it is, it's sitting right there.
A lot of times I open it.
One of the awesome things aboutwhat Booker's is, is it comes in
this beautiful box.
It's got now it's it's got thisone has bookers on both sides.
It's got a picture of Booker's,plus, it's got the thing this
can be used to smoke oldfashions.
(23:46):
You basically put yourold-fashioned glass in there,
get some smoke in there, pumpsome smoke in there, and then
put the glass in, drop down thething.
It's been used as a uh drinksmoker, but also it's just a
fantastic box to store it in.
Um, but the thing I love aboutthis this booker's is you've
always got the label for thebatch, you've got the
(24:09):
handwritten note by Fred, andsome of them were written by
Bookers and whatnot, but youalso then have this beautiful
black wax over the top of theJim Beam B underneath there, and
with a little ribbon poppingout.
It's it's a spectacularpresentation of a spectacular
bourbon.
SPEAKER_02 (24:30):
Um, I've always said the I wanted to point out one
thing.
You see that that label?
Uh it came out this month, Ibelieve, in October, and it's
got that dark orange label,which is fitting for Halloween.
SPEAKER_01 (24:46):
Yep, and and each one has like a line drawing
artwork of Jerry's batch, andthen it has a story behind it.
But each batch of bookers isdifferent, and it they try and
keep the bookers.
Um, they it's the they areanywhere between six, seven, and
some are a little bit older.
This one is uh, I want to sayseven years and eight months.
(25:09):
Is it eight months on that baby?
SPEAKER_02 (25:11):
Seven years, seven years, four months, and twenty
one days.
SPEAKER_01 (25:15):
So yeah, so it's almost you know seven and a half
years old.
SPEAKER_02 (25:18):
Um 124.7 proof.
SPEAKER_01 (25:22):
Right, and so the third release of the Booker's
Bourbon 2025 collection isBooker's.
Oh, I should, um for this, Ishould do um a quick share.
A screen share.
So let's see.
We'll come over here and see ifI can do it.
(25:42):
Share.
SPEAKER_00 (25:45):
There it is.
SPEAKER_01 (25:54):
Share.
There it is.
Is that up there?
Can you see that, Nash?
All right.
Jerry's batch.
This batch is named after JerryDalton, the only master
distiller we've ever had atBeam, who isn't part of my
family.
But while he isn't Beam byblood, he might as well be.
(26:15):
Jerry made one hell of an impacton our distilling process and on
me, and for that I'll always begrateful.
So there's the labelinspiration.
Fred Noah, beam seventhgeneration master distiller.
He basically has um, you know,more of a scientific approach to
(26:37):
uh a picture there.
Seven years, four months.
We already went through the youknow that.
My dad, Booker Noah, and I firstmet Jerry when he moved into the
house behind ours after he tooka job at a local distillery as a
chemist.
Over the years, he and dadbecame close friends, and Jerry
eventually came to work with usat Beam, helping us deepen our
(27:00):
understanding of distilling.
Jerry cared so deeply about ourbusiness and our bourbon that
when dad retired, he stepped upas master distiller for a few
years.
I wasn't quite ready for the jobyet, but during that time, Jerry
made it his job to see that I'dbe following in dad's footsteps
soon enough.
Most of what I know about thescience of our craft I owe to
(27:23):
Jerry.
He used to write up these tests,he used to write up these tests
for me every few weeks to reviewthe chemistry I'd been learning.
He'd grade them by hand and goover the answers with me to make
sure I understood everything.
And more importantly, to makesure I was ready to keep making
the best bourbon out there.
(27:44):
For years, I just assumed Jerrywas already part of the Bourbon
Hall of Fame.
But he's only got inducted lastsummer.
He's a real humble guy who neverliked making too much of a fuss.
But he's a damn he's damn worthcelebrating.
Beam wouldn't be what it iswithout him, and I couldn't be
prouder to honor him with thisbatch.
(28:05):
Fred No Beam, seventhgeneration.
All right.
Here's the master distiller'snotes.
As we walk look through ourbarrel inventories during some
abnormally hot days in lateJune, it's a good reminder of
how the weather here in Kentuckyinfluences our bourbon
maturation.
The interaction of these variousbatches from their specific
(28:26):
storage locations proves the oldaxiom true that the hole is
greater than the sum of itsparts.
With this blend of batches andits locate with this blend of
batches and its and locationsemerge and offering with great
balance and depth of character.
(28:46):
Jerry's batch brings togetherthe microclimate conditions that
these warehouse experiences.
For anyone that has spent anytime at the Claremont plant and
surrounding area and workingwith our products, it's
understood that each warehousebrings its own nuance to the
barrel stored within and caninfluence the maturation process
(29:08):
significantly.
This product delivers all thenotes you would expect of a
booker's offering.
Big bold flavors, a vanillacaramel and oak on a full-body
palette with subtle backgroundnotes of butterscotch and apple.
All this makes Jerry's Batchsuch an easy sipping whiskey
that all you'll need is acomfortable spot in the shade to
enjoy it.
SPEAKER_02 (29:29):
If you'll scroll that up, I'll I'll read this
part.
SPEAKER_01 (29:31):
Yep, there you go.
Read it.
SPEAKER_02 (29:33):
All right.
Booker's Jerry's batch is madeup of barrels from seven
different production dates thatwere aged in nine different
warehouses.
The age of this batch is sevenyears, four months to 21 days.
The proof of this batch is124.7.
The breakdown is as follows11.1% came from the fourth floor
of a seven story warehousethree.
(29:54):
11.1% came from the fourth floorof a seven story warehouse one.
11.1% came from the fourthfourth floor, seven story
warehouse X.
11.1% came from the fourthfloor, the seven-story warehouse
Z.
11.1% came from the fifth floorof seven-story warehouse K.
(30:16):
And 11.1% came from the thirdfloor, the seven-story warehouse
L.
11.1% came from the third floor,seven-story warehouse O.
And 11.1% came from the fifthfloor, seven-story warehouse
four.
And last 11.1% came from thefourth floor of seven-story
(30:36):
warehouse G.
There you go.
SPEAKER_01 (30:40):
All right.
Stop sharing.
There you are, back up there.
So there you go.
You got your information onbookers.
So um let's pour this bad boyup.
Yeah.
Let's get it going.
(31:06):
So it's a a pretty fun batch.
SPEAKER_02 (31:12):
Yeah, extensive amount of bottles and percentage
that went into each one, eacheach of these batches.
So this is pretty unique.
SPEAKER_01 (31:25):
The vanilla on so I get like a vanilla graham
cracker.
I even pulled out a little bitof butterscotch as I pulled my
nose away.
SPEAKER_02 (31:41):
That's what I was fixed to say.
I I I get that little bit ofbutterscotch and almost that
little bit of peanut.
Uh now, which is always exceptfor the the one batch that we
did, you know, here just I thinkit was either batch one or two
that didn't quite have that thatsimilar, you know, Booker's note
(32:05):
of the peanut.
SPEAKER_01 (32:06):
Well, I think um the ethanol on this nose is pretty
high.
Yeah.
And this the the proof of thiswas again 120 what?
124.7.
SPEAKER_00 (32:22):
All right.
Did I put that one?
SPEAKER_01 (32:33):
Oh I think I poured it in the wrong yeah.
I'm gonna have to pour more.
Can't mix it.
It's probably why I was gettinga little bit because I was uh
(32:53):
there was some other bourbon inthat.
That's not that's not fair.
Almost messed that up.
SPEAKER_02 (33:01):
Yeah, you were already trying to to score a
blend in there.
Once that that ethanol'sstarting to dissipate a little
bit.
SPEAKER_01 (33:14):
Yes it is.
SPEAKER_02 (33:16):
And you can really, really pick up that some of the
vanilla and butterscotch.
Oh, it's real buttery.
All right, here we go.
SPEAKER_01 (33:45):
I'm gonna go.
It's the sweetest booker'stoday.
SPEAKER_02 (33:55):
Sweet, sweet caramel, and I'm getting I'm
getting marine apple.
SPEAKER_01 (34:00):
I get caramel caramel apple.
On the front, I get that vanillacake frosting.
Then mid-pallate, I get caramel.
(34:21):
Wow, that finish is so caramely.
SPEAKER_02 (34:25):
And it that tart it I'm telling you, there's a
tartness of an apple in there.
SPEAKER_01 (34:29):
I get it.
On the sides of your tongue.
SPEAKER_02 (34:36):
On that first sip, I got it right on the tip and then
hit the sides.
More caramel's coming through onthe on the uh and a little bit
of vanilla on that second taste.
SPEAKER_01 (34:52):
And it has an outlying aspect of oak.
Let's see what it does in theglass as far as that body.
SPEAKER_02 (35:02):
Here we go.
Look at that color.
I poured a pretty hefty poureron that too.
SPEAKER_01 (35:13):
Oh man.
Little heavy, little heavy.
Those those legs are long.
They don't just form on theside, they go up and then thick
it is.
SPEAKER_02 (35:21):
And I mean it's just you can see each one of those
legs just thick and strong.
Little bit of brown sugar comingthrough.
On the on the aftertaste.
SPEAKER_01 (35:42):
The more you drink something, as your taste buds
get hit, then the flavorschange.
Mm-hmm.
As I start as they acclimate toit.
There's no bitterness on thefinish at all.
It's sweet.
Usually you'll pick a little bitof that saddle leather, or
(36:04):
you'll pick up a little but justa little bit leathery, but it's
it's a s it's sweet, and it'sjust it's not dry.
SPEAKER_02 (36:13):
It's more buttery.
Yeah.
I think that's that's got to dowith the viscosity of it.
It's so thick from all thesugars in it.
It's weird though.
You know, you get that ethanolon the nose.
SPEAKER_01 (36:32):
Are you getting are you I'm getting it slightly on
the cheeks, you know?
unknown (36:38):
Yeah.
SPEAKER_01 (36:39):
But this isn't the the it's so big and huge on the
palate and the roof of yourmouth.
And then that caramel.
That is just like weird, becausenormally a booker's would have
(36:59):
that that four body, and it it'sif it's a four, it's barely a
four.
Normally it's almost a five ifyou could give it a five, you
know what I mean?
But what was that?
SPEAKER_02 (37:12):
What the heck?
A net.
Yeah, we're we're still gettinga few nets in here down here in
South Carolina.
SPEAKER_01 (37:20):
You guys, do you how did you get hit on that weather?
That nor'easter, did you getrain?
SPEAKER_02 (37:26):
No, we didn't even get no rain.
We got we got some wind.
We got a lot of wind off of it,but uh no rain whatsoever.
Not up here in Anderson.
Okay, the coast.
Yeah, they got flooded all alongthe beaches, Charleston, and all
that.
Yeah, they got flooded downthere.
They got hammered.
SPEAKER_01 (37:46):
Well, I gotta try not to get hammered.
I gotta work tomorrow.
No, we just we just have everysingle day.
I don't know what it is.
I I swear to God, I'm living inCalifornia because it's only, I
think over the last eight, nine,ten, eleven, twelve, I think
over the last 12 weeks, which isbasically three months, we've
(38:09):
only had three days of rain, ofof cloudiness.
Otherwise, it's just puresunshine for the last uh with
just three days of clouds, andthen it just went right back to
it again.
Now we every day you wake up,it's the 40s and the 50s, but
it's sunny, it gets up to 70.
You know, my my wife has uhcovered the air conditioner, so
(38:33):
there's no air conditioning.
Oh my gosh, we're still runningour airs.
You're in South Carolina, 81,82, 2 degrees.
We got 70 today, but the househeated up to 75.
And I'm telling you, anythingover 72, I turn into a sweating.
SPEAKER_02 (38:52):
Yeah, yeah.
I'm the same way.
SPEAKER_01 (38:54):
It's like I was on her, I'm like, it's it's just
like 68 degrees outside.
Like, open up some doors orsomething.
I I I'm just dying.
SPEAKER_02 (39:04):
Yeah, I think like Friday and Saturday, uh, it
didn't get up to about like 68degrees.
And so I actually made themistake of cutting cutting our
air up from 68 to 70, and Sherrywoke up.
I'm hot, I'm sweating, you'rehot, you're burning up.
(39:24):
Cut what uh well I cut the airup, put it back down.
SPEAKER_01 (39:29):
We we it has to be 72 or or less.
And I walked, it's I said it's75, and and and Roxy's like, it
isn't 75, it is not.
I'm cold, I'm like, you're nuts.
SPEAKER_02 (39:42):
Yeah, yeah, my what my wife's the same way.
SPEAKER_01 (39:45):
All right, anyways, let's get back to this.
Um let's get back to it.
All right, all right, what areyou giving it on the nose?
Now that it's been there, thecarameless, uh, as far as a
booker knows, booker's nose, alot of times it's
(40:07):
one-dimensional.
This is complex.
Vanilla, caramel, a littleethanol, a little bit of wood,
wood, you know, some wood char,and then or or wood grain, and
then a little bit of peanut.
SPEAKER_02 (40:24):
So in the complexity, still a little bit
of slight peanut in there.
SPEAKER_01 (40:30):
Yeah, I'm gonna give the nose a four out of four.
SPEAKER_02 (40:38):
I'd have to agree, this is a very good nose.
Uh, and like I say, it's notoverwhelming in any one
category.
It's all it's just all blendingacross there, and you can each
time you nose it, you you pickup something different.
And the ethanol, it's still,yeah, it's it's the alcohol
(41:00):
still is not there to overwhelmit.
So I'm gonna give it a 4-2.
SPEAKER_01 (41:11):
Wow.
I just think I saw a gnat, but Ididn't.
Maybe maybe it's in the bottles.
SPEAKER_02 (41:17):
It probably flew in front of the camera.
He just saw the one that's wasflying around here.
But I took care of him.
All right, so what do you got abottle of bookers and I got
them?
SPEAKER_01 (41:27):
What are you giving this body?
SPEAKER_02 (41:32):
This body's really good.
It's really thick in the glass.
And the flavors just hit all thesides of the tongue, the mouth,
the roof, the tip.
And it's just staying there.
(41:52):
I'm gonna have to give it a I'mgonna give it a four with a
butum bump.
Because that's that's this isone of the best bodies that I I
think I've tasted on a finger.
But up bump.
SPEAKER_01 (42:11):
It's exceptional.
We're disagreeing somewhat.
Okay.
It's what what it is.
SPEAKER_02 (42:26):
I know you were talking a little bit weak about
the body a few minutes ago.
I thought I think it's it'sgreat.
SPEAKER_01 (42:36):
Well, since you gave it the butt up up, by the way,
but up up.
I was slow on that one.
Um wouldn't be the first time.
All right.
I was gonna give it up.
It was it was a three and seveneighths, but there was no
(43:00):
whatever.
But since you gave it a butt upup, I will give it a four.
Okay, it just didn't light mycheeks up like I want, but it
lights up the rest ofeverything.
The hug's fantastic.
SPEAKER_02 (43:17):
So now we go to the taste, which is well, that's the
on me, like I say, it's it'shitting the sides of my tongue,
and they're still tingling alittle bit.
SPEAKER_01 (43:25):
Yeah, the tongue, it just didn't get to my cheeks.
It barely got to my cheeks.
It did, it did get to thecheeks.
You didn't you didn't take it abig enough sip, is what it was.
SPEAKER_00 (43:39):
Uh all right, all right, taste.
SPEAKER_01 (43:48):
Now I will tell you, because of the body not being so
big, you can play with the tasteway more without that barrel
strength ethanol.
And the fact that this was justcoming out of those barrels and
they came up with this flavor,like I said, I get a vanilla
(44:11):
frosting, like a birth, not likea birthday cake vanilla
frosting.
Then it goes to a caramel.
I pick up a little bit of thepeanut peanut right at the back,
which reminds me of like acaramel pecan roll.
And then it's the only caramelcinnamon roll with pecans on it,
(44:40):
yeah, or peanuts, but the it'salmost a nutty flavor.
Yeah.
So what's amazing to me as faras the taste, and I guess that's
what it is, the the taste ofthis one, Rox Roxy even last
night, because I opened it upbecause I wanted it to air out a
(45:00):
little bit, and I I tasted it, Ibelieve, on Monday or Sunday
night.
Well, and then also I'll tellyou a story.
Roxy picked it up for me on lastFriday, right?
She went to the grocery store,said she was gonna pick it up.
She asked for this batch, andshe comes home, and I come home
(45:23):
and the bag's on the table, Iopen up the bag, and I look in
and the label's blue.
I'm like, what the heck?
I thought it was orange, it'sJerry's batch.
And I look and it's on the pond.
So I have to call my guy out,tell him, he says, yeah, bring
it in.
He goes, I didn't realize thatthere was still on the pond
(45:48):
left.
So I was able to pick up on thepond and then uh switch it out
and get it bring it back.
So Sunday night I I just openedit and had a little bit of a
taste, whatever.
Um, I've been, you know, it'scrazy, super natural.
It's kind of like there, I'vehad this thing, which I don't
(46:13):
think I've never had anythinglike it, but I've had a scratch,
so it initially was a scratchythroat with an annoy a minor,
minor, every once in a whilecough.
If you didn't, if you when yousaw us in uh bourbon on the
banks, you'd notice that therewas just a little bit of like
(46:34):
where it just a little bit,right?
But you didn't feel bad oranything.
So then when we came back, thecough went away, but there's
this minor sore throat thathappens and it's never gone
away.
So I've never had anything whereI've had a sore throat or a
minor it's not a glass, whateversore throat for two straight
(46:56):
over two weeks.
And I'm just like, when's thisgoing away?
So I've been trying to burn itoff with barrel strength
bourbon.
Just burn that off.
And it's working tonight.
I have to admit, it's workingtonight.
Uh, you know, it's one thing toburn it off with just the pour
before you go to bed, right?
(47:16):
It's another thing to burn itoff with getting get having some
fun, and that's what we're doingtonight.
So I will tell you this.
I'm gonna catch up to youbecause you can only do one.
I am gonna give this, I think,single-handedly, Jerry's batch,
and it's gonna be hard to I'mgonna have to back this up, but
(47:39):
I've never tasted a booker'swith this amount of vanilla and
caramel.
It's always a hint with thatpeanut, with that big bold
taste, but this the sweetness ittakes center stage.
The barrel strength takesbackstage, but it's 124-proof,
(48:00):
you gotta admit, right?
So I'm gonna throw this down.
Since I've tasted all the thebatches that were named
currently, and I think you tookus back to two, we've done one
when when uh Xavier was herewhere you gave us stuff from
(48:24):
2017.
We had 2017, 18, 19, and 20,whatever.
But I'm gonna tell you that Ithink this is the best tasting
batch named bookers I've had,and people always complain, but
this is not a complaint thing,this is sweet and everything,
(48:44):
and I'm gonna give it a fivewith a butt up up.
SPEAKER_00 (48:54):
Wow.
SPEAKER_02 (48:58):
Well, I already wrote it down here.
Uh I'm giving it a five becausethis flavor is just oh, it's so
good.
Uh are you gonna break therules?
No, I'm not gonna break therules.
You can five.
SPEAKER_01 (49:14):
I'll give you permission.
SPEAKER_02 (49:16):
I gave it a five.
All right.
Uh because like I said, Ithought the body was exceptional
to me.
And the taste, it just standsright up there too.
All these flavors, and it's likethe ethanol, when it goes across
your palate, it's like theethanol is not there.
It's just a little tingly fromit.
(49:37):
But you can pick it up.
I get like uh vanilla, thevanilla glaze, like off a glazed
donut.
SPEAKER_01 (49:44):
Yeah, I get the frosting.
SPEAKER_02 (49:49):
That little bit of donut uh batter, you know, and
then it quickly goes into thecaramel, and then I'm getting
the apple, and then I get alittle bit of that peanut comes
through on the aftertaste.
It's wonderful.
SPEAKER_01 (50:07):
Caramel, for me, it's more uh it's a caram apple.
SPEAKER_02 (50:15):
It's a caramel apple.
SPEAKER_01 (50:17):
I'll give you the that little bit.
SPEAKER_02 (50:18):
It's more caramel.
SPEAKER_01 (50:19):
I'll give you that apple, I'll give that apple
flavor that's there, but it'slike the caramel is you have
it's like a caramel apple withso much caramel that every every
bite, not just like a few bites,has that massive amount of
caramel to go with it.
SPEAKER_02 (50:37):
Yeah, it's good, it's a thick caramel.
Yeah, it's good.
Like I say, just that slightlittle bit of tart tartness of
the apple.
SPEAKER_01 (50:45):
All right, so so we're on to finish.
We're tied.
SPEAKER_02 (50:51):
Yeah, so far, actually, no, uh, yeah, it's uh
yeah, 14 and 14.
Yep, and the finish.
This is where I think it justit's lacking just a little bit
on the finish.
In the respect that it's uh likea medium hug, you know.
(51:11):
I would expect a little bitbigger hug from it, but the
flavors are coming through onthe finish.
I'm still keep tasting theflavors after you've taken a
sip.
The caramel.
Yeah, and that caramel there,that sweetness, that's that
vanilla glaze, uh, it's allthere.
(51:32):
As it just keeps and yeah, I amgetting that just that little
bit a hug.
I I think I want a a little bitmore bigger hug from it than
what it's given.
But the flavors are finishingthere and staying there.
That uh I think I'm gonna haveto give it a uh I almost want to
(52:02):
give it a five, but I'm notquite sure that it's quite a
five.
Should I go first?
SPEAKER_01 (52:10):
Nope.
I'll go first.
SPEAKER_02 (52:16):
I'll go first.
I'm gonna give it a five becausebecause because, like I say, all
the flavors are are in thefinish.
The sweetness, that littlelittle bit of oakiness, uh, or
actually it's not oak, oaky, alittle bit of char and a little
bit of a little bit of aleather, but the the caramel
(52:38):
that and that tartness goes allthe way through that that little
bit of apple that I'm tastingand that peanut.
It's all all there in thefinish, so I'm giving it a five.
SPEAKER_01 (52:53):
So super nash gives it a 19 out of 19.
Um, I think that the finish isweak, and I'm gonna give it a
two.
No, seriously, um this is gonnabe uh Scotchy Bourbon Boys
(53:14):
first.
I think there's only one othertime, but that was I Gave It by
Myself.
That this is the first ever umScotchy Bourbon Boys podcast
with two Scotchy Bourbon Boysdoing the review where there's a
(53:36):
chance for the perfect bourbon.
Wow.
And um, so I think I think thiswould be it.
So it's our first ever perfect,it would be our first ever
perfect bookers.
(54:04):
Start the finish, it'sphenomenal.
I will tell you that there's nobookers that ever had the
sweetness of this finish.
This finish picks up vanilla andcaramel, and then as it goes, uh
(54:26):
okay, I will admit, but I'venever considered the hug part of
anything, how the hug goes.
But what this hug does, ifthere's anything this hug does,
it doesn't seem to like at goingdown affect you, but there's a
warmth in you, a warmth at theback of your throat.
Yeah, that warmth that's stayingforever.
(54:49):
It doesn't like it's it'sseparate from each individual
sip, but it's a part of thewhole over overall experience.
Like, I feel like I'm gonnastill have this warmth when I go
upstairs and you know, in anhour.
But the sweetness is is insaneum for this batch, and Fred, um
(55:15):
you on this batch you've donebooker uh knocked it out of the
crowd.
I I think you pretty much havehad a batch.
All the batches that beforethis, you you are always keeping
up the the the essence ofbookers, but this batch here has
(55:38):
set itself aside and takenbookers to where uh it still is
bookers, it's not like the youknow, some of the other stuff,
whatever.
It's bookers, there's no doubt,but it's so sweet, it's so
delicious, and you know, um asfar as a finish, this is what I
(56:00):
want.
I I don't want when I get aleather, a long leathery finish
or a long um tobacco finish,that's not what I'm looking for.
A lot of those older bourbons ora long wood tannin finish, they
have those.
They have those finished, butthese this does not have that
(56:27):
type of a finish.
This is sweet and delicious, andum so are you gonna raise your
two to a five?
I am going to give this a fiveto make history.
(56:53):
Now that puts a lot of pressureon us, uh supernatch.
Which one which one of us isgonna pick this for our entry
for bourbon of the year?
I will I'll work this.
I mean, it's a 19.
We both gave it 19 of 18.
It's it's right up there forbourbon of the year.
(57:15):
There's a couple other ones thatI would pick to that I've tasted
that could go up there, but whenyou're talking about this proof,
it's their distillate.
This is this is Beamsdistillate.
This is not uh a non-distillingproducer who's pr who's buying
(57:36):
from someplace, putting stufftogether.
Um, Mark Carter does a fantasticjob with that, but this is their
distillate that they're pullingfrom their place.
And when you read about thisbatch and Jerry's batch, I mean,
you are talking about the manwho taught Fred No, who Booker
(57:58):
was the master distiller, andFred taught him the chemistry.
130 in Wisconsin.
I don't know what I tasted, whatwhat I paid, but I probably
could pick you that up in um Mr.
Pitzer.
I could pick that up for youhere for cheaper.
(58:20):
I'll look what my I I want tosay it was 99 here.
But you there, Nash?
SPEAKER_02 (58:36):
Yeah, I was just I was just reading.
So it actually came from ninedifferent things.
SPEAKER_01 (58:43):
And it was different bear.
And each place was equal.
11.1.
So a le so that comes out toninety-nine point.
No, it came from ten differentones.
No, nine.
Nine ninety-nine pointninety-nine point nine percent.
(59:08):
So where did that last point onepercent come from?
Somewhere there was a point,there's in two of them, there
was ninety-nine, that the elevenpoint one percent from me.
Five.
There was a half a percent intwo of them.
(59:30):
Or maybe a quarter percent, ormaybe twelve point five percent
from eight of them, or or onepoint six of a percent six point
two five percent from twelve ofthem.
Oh, there's only eleven.
(59:51):
Anyways, so there we go.
That is the old Louisvillewhiskey company barrel bottle
breakdown of Booker.
Jerry's batch, where we've setset uh Scotchy Bourbon Boys
history.
Um that would be uh 19 out of19, out of 18.
(01:00:14):
The first time that Bookers hasever done that, and the first
time um that we've had amultiple uh Scotchy Bourbon Boy
rating that's come up with 19.
SPEAKER_02 (01:00:27):
Now, I do want to give a shout out to uh my friend
Daval and the owner, ooh, thatwasn't good.
He's the owner uh of uh LyakerExpress here in the upstate.
Uh this one in particular herein Anderson, but uh I believe
they have about uh sevendifferent locations over upstate
(01:00:50):
South Carolina.
And uh I was able to get thisbottle today uh through Duvall.
And uh shout out to Duvall andCheers, brother.
I appreciate you so much.
And uh if you get a chance toanybody that lives in upstate
South Carolina, Georgia or NorthCarolina, if you're around the
area, go buy any one of theLiquor Expresses they do.
He does lots of barrel picksfrom all different places, and
(01:01:14):
uh also he has a vast variety ofbourbons and whiskies on the
shelf at all times.
So if you're there's somethingyou're looking for, get by one
of his stores, Liquor Express.
SPEAKER_01 (01:01:26):
And then also um uh coming up is the Ohio Craft
Distillery uh whiskey um OhioCraft Distillery Festival.
Um that is in Dublin, Ohio.
And not Dublin.
(01:01:47):
Where is it?
Oh my gosh.
Uh-oh.
I think not oh, anyways, I'mgonna get an on you.
But why it's it's completelygone.
Um, it's not Dublin, or itstarts with a D.
Anyways, um, everybody in Ohio,make sure you make sure you get
(01:02:10):
there.
We will be there, we will berepresented, and uh, you know,
come by, say hi.
Uh when is that coming up?
That is the October, I want tosay 25th.
That's Saturday, October 25th.
I want that that is what Ithink, and it is in oh, I almost
(01:02:31):
had it.
I can see the um water towerwhen I get off.
I'll be just a couple of statesaway.
It's at Henrik Farms, Virginia.
Henrik Farms.
So um, you know, we really gottaget with Lisa, Roper Wicker, and
head up at one point to MountVernon this year.
(01:02:52):
Absolutely.
Mount Vernon is where I want togo.
I want to check that out.
So we gotta do that.
And then also, um, you know,shout out to everybody.
Um uh I see anything else yougot?
SPEAKER_02 (01:03:07):
I I believe that's it.
I've covered just abouteverything that I have for
tonight.
SPEAKER_01 (01:03:10):
Oh, I am feeling so good right now.
Me too.
I my my I don't have a sorethroat at the moment.
All right, anyways.
SPEAKER_02 (01:03:19):
It's always it's always great when uh we can get
together and and go over a batchof bookers uh from our good
friends uh Fred and Freddie Noat uh James B bean distilling
company in uh uh three differentlocations in uh Kentucky.
SPEAKER_01 (01:03:37):
Yep, and then also um know that we have one more
batch for sure.
And when we do that batch, uhthen on our uh December 12th
will be our Scotchy Bourbon Boysum Christmas party.
(01:03:58):
But um Super Nash comes December11th.
Um he is bringing Mrs.
Super Nash this year, and um wewill be um spending all day
Friday doing our holiday umpodcast, our bookers of the year
podcast, and then our Christmasparty.
(01:04:21):
Yep, our whiskey of the year,and then our Christmas party
whiskey of the year, holidayholiday podcast.
Um, yeah, and then we get to godo our Christmas party, and then
we will be headed down.
Now, I do know that um as far asthe makers mark experience, they
only allow two people, so Roxywill be coming down with us, you
(01:04:47):
know, whatever, and you guyswill hang out, but then we're
gonna stay at the trail hotel,which I can't wait.
That'll be awesome, and thenwe'll we'll have more fun.
We'll be in Kentucky, but alsoeverybody know that our um
makers mark private select isavailable for pre-sale, so
(01:05:08):
anybody watching, ask aboutthat, and then I can get you
into our pre-sale um Facebookgroup or I can give you the
information on YouTube and uh wecan get you set up because back
with Super Nash.
SPEAKER_02 (01:05:24):
Uh, if you want any of those bottles, I can hook you
up and get you the informationon how to get them.
SPEAKER_01 (01:05:29):
Yep.
So, all right, everybody.
Um, fantastic podcast.
Um remember uh we're the ScotchyBourbon Boys.
Uh www.scotchybourbonboys.comfor uh all things scotchy
bourbon boys.
SPEAKER_02 (01:05:46):
Yeah, all things scotchy bourbon boys, Glenn
Karen's t-shirts and other swagavailable.
Uh go check it out.
SPEAKER_01 (01:05:53):
And then also we are on Facebook, Instagram, YouTube,
and X and TikTok, along with uhApple, iHeart, and Spotify.
SPEAKER_02 (01:06:07):
iHeart Spotify in all the major podcast formats.
Uh you can even ask Alexa andSiri to play us, uh, and they'll
gladly do that for you, whetheryou're in your car, you're in
your office, or anywhere thatyou can listen to a podcast.
And if you do, we ask that youwatch, comment, listen or
(01:06:28):
listen, and give us goodfeedback.
SPEAKER_01 (01:06:31):
And uh also uh subscribe and become members.
unknown (01:06:35):
Yep.
SPEAKER_01 (01:06:35):
And remember, good bourbon equals good friends and
good times.
Make sure that you don't drinkand drive, and you drink
responsibly, and live your lifeuncut and unfiltered.
And we are going to be taken outby our new theme song.
(01:07:01):
All right, cheers everybody.
SPEAKER_02 (01:07:03):
Thanks for tuning in, thanks for watching.
SPEAKER_01 (01:07:05):
We couldn't do this without you, everybody on
YouTube and Facebook.
We're not gone, we're justending this part.
And if you're on Facebook, youhave an invitation to join us in
a couple minutes.
Absolutely.
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