April 3, 2025 • 68 mins
Tiny shares his experience with Gervasi Vineyard and Distillery, his local Canton, Ohio establishment that has evolved from a winery to include an award-winning distillery producing exceptional bourbons and spirits.
• Founded in 2008, Gervasi began as a winery and restaurant before expanding to include villas, event venues, and recently a distillery
• The Gervasi Stillhouse features both a working distillery and a coffee shop/cocktail lounge in a building resembling an Italian church
• Shae Pridemore, Gervasi's master distiller, has released their first Single Barrel Bourbon at 116.9 proof to critical acclaim
• Their bourbon recently won runner-up at the US Open Whiskey Championship, taking home five medals in total
• The newly launched Distiller Circle club offers members exclusive bottles, barrel picks, quarterly tastings, and special events for $199/year
• Gervasi's bourbon has distinctive notes of white raisins, currants, tart cherry and sweet leather with a pot-distilled character
• On the Old Louisville Whiskey Company barrel bottle breakdown rating scale, Tiny scores it 14 out of 18 points
The Scotchy Bourbon Boys 5th Annual Bus Tour is now booking for September 3rd, with limited seats available. Contact Tiny to reserve your spot for this special event before Kentucky Bourbon Festival.
Hidden in Canton, Ohio, just five minutes from Tiny's home, sits a world-class destination that's revolutionizing the Ohio spirits landscape. Gervasi Vineyard started as a picturesque winery with Italian-inspired buildings, but has evolved into something much more ambitious—a complete hospitality experience featuring restaurants, villas, a spa, coffee house, and now an award-winning distillery housed in a striking building resembling an Italian church.
The Scotchy Bourbon Boys podcast takes us inside this local treasure, focusing on Gervasi's spirits program that recently earned runner-up status at the US Open Whiskey Championship. Master Distiller Shae Pridemore (a previous podcast guest) has carefully curated their first Single Barrel Bourbon release—a pot-distilled expression bottled at 116.9 proof that earned an impressive 14/18 on Tiny's Old Louisville Whiskey Company barrel bottle breakdown scale.
What makes this Ohio bourbon special isn't an attempt to copy Kentucky styles, but rather its unique character featuring notes of white raisins, currants, tart cherry, and what Tiny describes as "sweet leather." This distinctiveness perfectly illustrates why emerging distilleries should embrace regional character rather than mimicking established producers. The enthusiasm Tiny shares for this local gem is infectious—he's not just a fan but a founding member of their new Distiller Circle, which offers exclusive access to releases, barrel picks, and quarterly events for $199 annually.
Beyond the bourbon itself, the episode highlights how Gervasi has created a complete destination experience where visitors can stay, dine, and immerse themselves in craft spirits. It's a fascinating glimpse into how non-traditional whiskey regions are challenging expectations and creating world-class products worth seeking out. Whether you're planning the Scotchy Bourbon Boys' upcoming bus tour or your own spirits adventure, this Ohio distillery deserves a prominent place on your must-visit list.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the
(00:23):
start to the bottle, to yourglass, With unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
Speaker 2 (00:46):
We're drinking 30 and sipping on some scotch.
We get a little wild.
We show up on the watch.
(01:09):
We love what we do.
We're drinking every brew man.
It's awesome, but we're tellingthe truth.
Yeah, we're the Scotchy Birdand the Boys Raising some hell
and making some noise.
Speaker 1 (01:36):
Yeah, we're the Scotchy Bird and the Boys.
Woo, yeah, tiny's pumped uptonight.
(01:59):
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
Tiny here tonight, so glad tobe here.
I'm going to take off theheadphones because it's I'm
hearing double double dip and Idon't like to hear double double
dip.
Just making sure I don't pauseoff the podcast Still running,
that's still running.
It's great to be here tonight.
Tonight we are going to betalking about what I would call
(02:22):
my home turf and here in CantonOhio that is something that I've
been involved with from prettymuch the very start.
I watched the initial wineryand restaurants get built.
We saw the initial vineyardsget planted and then, as it got
(02:45):
bigger, they built morebuildings and they have villas
and they have the buildings onsite so that you can stay there.
Now it's utilized throughoutthe summer and had been and has
been for weddings.
Some famous people have gottenmarried there and had been and
(03:07):
has been for weddings.
Some famous people have gottenmarried there.
Plus, we have the Pro FootballHall of Fame in Canton Ohio, so
a lot of the inductees stay atJervasi.
It's just a fantastic groundsexperience, but it's crazy.
Grounds experience, but it'scrazy.
(03:36):
Hey, frayed, it is crazy that100% that it's five minutes from
a house.
When they put it in it was likethis doesn't belong here,
because where we are and whatlevel of service and hospitality
that exists there, you wouldnever know it.
I mean, it has become adestination.
(03:57):
But as it evolved they put inwhat they call the Javasi
Stillhouse, which is in anold-fashioned Italian or Spanish
church kind of setting.
It's got a bell tower.
I can show you the outline ofit because it's right here on
the Hat.
But this is the top of theactual bar and in it is also the
(04:22):
distillery.
There is a distillery, there isa distillery, so it's half
distillery, with the stills andeverything in the back.
There's a giant window betweenthat and the bar and it's also,
during the day, a coffee shop offantastic espressos and
cappuccinos and coffee espressos.
(04:49):
And you know cappuccinos andcoffee, they, they, you know
everything.
There is high-end, five-startype stuff.
The bar has great pours.
Uh, we have our christmas partythere.
Uh, every the last three yearswe've had our christmas party at
gervasi and love it, we love topush it.
But uh, initially, when I, whenthe, when the still house was
built and the distillery went inthe original uh, the original
(05:14):
master distiller I met about twoweeks before he was leaving and
they they took a little bit oftime but they now they're now
who we've had on the podcastbefore Shea Pridemore.
He became the master distillerafter Bill Hockett was there.
Now the stuff that Bill Hocketthad laid down uh is now coming
(05:40):
to uh old enough to release andthey released it.
And it's fantastic becausewe've been a part of almost
every step of the way.
Uh, to the point where a lot ofthe time they were aging before
they built their rickhouse theywere aging all the barrels in
(06:01):
the distillery area.
So I would usually meet, mywife and myself spend Sunday
nights going there and it wasfantastic.
But with that said, as we keepgoing, I got a really cool
podcast for you guys.
But rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We got Glen Cairns, we gott-shirts.
(06:22):
You can contact me direct.
Uh, right now we're on facebook, facebook live.
You ask me, I'll work it out.
Uh, we take venmo.
You send, I'll send you off aglenn karen a t-shirt.
Uh, we also have our spirits,which um that we uh barrel picks
and one of our barrel picks, uhare, is from the spirit of
(06:45):
french lick, the special bottlewe have right here of the
lillian sinclair.
Uh, it is where alan bishop uhwas, was uh distilling.
He's now at a differentdistillery, old homestead, but
his whiskey's still at thespirit of french lake.
And it's this uh, lilliansinclair just won uh gold at the
(07:11):
new orleans bourbon festival.
Uh, and in its categoryfantastic, lisa roper wicker was
a judge there.
Fantastic, what was happeningdown there.
But if you're interested inthat, let me know.
I can hook you up to get youcan get some.
So let me know.
That's fine.
We also have a William Daltonavailable.
(07:32):
But we are on all social media.
We're on Facebook, instagram,youtube and Facebook, youtube,
instagram and X.
But we are looking to go ontoTikTok.
It's going to be any moment,folks.
It's got to be by Saturday.
It looks like it's going tohappen.
Once TikTok goes legit, I willbe there.
(07:54):
I had a decent following therebefore.
I decided that I didn't want tobe a part of TikTok.
It was a little bit too muchfor me, but I will go back in a
second if it's run kind of theway it should be.
And then also, we're on all themajor podcast formats.
We are on Apple, iheart,spotify, deezer.
(08:16):
I mean, if you're listening toa podcast, the Scotchy Bourbon
Boys are on it.
I've got it all hooked up forall the different formats.
But no matter how you listen orwatch us, remember to comment,
like, comment, subscribe andleave good feedback.
(08:39):
So like, listen, comment,subscribe and leave good
feedback.
So like, listen, comment,subscribe and leave good
feedback.
So make sure you do that.
And we've covered all that sowe can keep going with this
podcast on Jervasi Spirits.
Yeah, yeah, so we got Into theWild from Ireland watching it's
(09:00):
really kind of cool what all thepeople that are on that watch
on YouTube.
I keep monitoring.
Welcome, man, thanks.
One of the things that we'regoing to be coming up with is
Irish whiskey that's out of Ohio, called Buah.
So you got to check that outinto the wild, because when we
do that one, we're going to haveMartin Kennedy, who used to be
(09:22):
associated with talor mardu, butnow that he was in ohio kind of
got hooked up with pat burnsfrom burns pub and they uh
worked together to produce a buairis whiskey.
So that's coming up.
But, um, I really want to keepgoing with jervasi tonight.
It's kind of like I'm uh, yes,sh.
(09:44):
That's really cool.
Check out the stream tomorrow.
I really appreciate that youchecked in.
Tonight we're going to betalking about Jervasi for the
evening and everything thatyou're doing, so I'm going to
get into it.
But thank you for checking in.
Shay is the.
He is the master distillerthere and doing a fantastic job.
(10:08):
When we were on the podcast, wegot to actually thief from the
barrel.
We got to thief from a barrelthere and this is the barrel
that they released in theirfirst ever release.
So there's another thing that Iwant to talk about is that
there's a lot of clubs Right nowWhiskey Thief, our other
(10:31):
sponsor, down in Whiskey Thief,which is down in Frankfurt and
Louisville in the Newloo area,at their new tasting room room,
along with the Three Boys Farmdistillery, where Whiskey Thief
distillery is their main placethere in Frankfurt, about 10 to
(10:51):
15 minutes away from BuffaloTrace.
One of the things they'reworking on is a sort of a club.
I know Old Carter has their OldCarter Social Club.
I know that where Stacy Wood.
I don't know why I'm having aproblem, but I always have a
problem with this, but if Ithink of it.
But there's different clubs forbourbons and distilleries and
(11:16):
the one thing that I always wantto do.
I'd love to be in those clubs,but if they're in Kentucky it's
kind of hard because usuallythere's a certain price to them.
You get bottles, but you wantto actually participate
regularly and you know as far aslike if I'm in a club.
(11:37):
Now, as far as what WhiskeyThief is doing, as Walter keeps
going forward, we will bepromoting what he's doing with
that coming up, but he's kind ofgetting it ready at the moment.
But once he's got it ready,we'll be promoting it and
hopefully be a part of that.
But what happened was is I was,you know, after talking about
(12:00):
the podcast, shay, now that he'sgoing to be releasing these
bourbons, decided to.
And this is where I can reallyup it.
It's not great for YouTube, butI'll do some reading when we
get it, when I get it up there.
Yes, there's the BrendiamoPenthouse, the Bourbon Capital
Guild, those are all things thatare in Kentucky, those are in
(12:27):
Bardstown.
If you become part of theBrendiamo penthouse, you have
lockers, you store yourself,you're part of it, certain
releases, you get special thingsor special events, but the hard
part about it is it's inKentucky and I live in Ohio and
five hours away and I wouldn'tbe able to utilize it.
(12:49):
But when I found out about thisnow I have let's see if I can do
this.
All right, I need to get thisand make sure I am still I am
still recording.
There we go.
So let's hit this and hit share.
There it is.
(13:09):
Is that it?
I believe?
I want to say, let's see whatthe heck Share screen.
Share screen that should be aJervasi.
(13:32):
Is this it?
No, that's message Windows.
Let me see what happened here.
Cancel.
All right, I'll hit that Sharebut then stop sharing.
All right, once again, we'regoing to come over here and see
(13:55):
if I can find what happenedthere.
It is Jervasi, got it, allright.
So we're going to share screen.
I know the people audio.
I'm going to read it for sure,for sure.
Okay, so here we go.
So everybody on youtube shouldbe seeing some good or not
youtube, but, um, let's movethat over here, all right.
(14:19):
So what we got is jervasivineyards and and it's got
everything Dine and drink, stay,play, spa.
They have a spa.
They have a shop with alldifferent types of stuff for
sale, and then weddings, groups,wine and spirits.
I mean, they have a cave forwine tasting that they dug
underneath where they keepbarrels of wine.
(14:41):
Now I keep telling them theyneed to store barrels of bourbon
under there, but they mighthave to dig another cave.
But the one thing that they gotright here is the Gervasi
Spirits Gervasi Distiller Circle.
Gervasi Vineyard introduced itsnew distillery club offering
exclusive access to premiumbourbons and whiskeys crafted on
(15:03):
site at their state-of-the-artdistillery.
Distillery Club members enjoyearly access to exclusive
bourbon and whiskey releases,along with special perks like
members-only events, priorityaccess and discount on tours and
merchandise.
Perfect for the spiritenthusiast.
The club offers an immensejourney into Gervasi's
(15:24):
handcrafted artistry.
Be a part of the circle Bottleof single barrel release, which
this is the one.
This is bottle 15.
So the 15th bottle signed byShea.
Shea signed it.
I'm not showing, I'll show itto you when we're done.
And then they have individuallysigned by our head distiller.
(15:46):
So annual single barrel bourbonpick, members will taste and
participate in a bourbon barrelselection and bottling party.
When you'll fill your ownbottle from distiller circle
single barrel batch, additionalbottle fees apply.
Dist gear, exclusive brandedt-shirt and glass to enjoy our
(16:07):
artistry spirits from thecomfort of your own home.
I don't have the t-shirt yet,but I do have the glass.
I'll show you too.
But then cut the line.
Receive early access to the newlimited release products as
well as their first asset onspecial events and members only
gatherings.
Rep our brand in style, selectmerchandise discounts at club
events and then barrel and bond.
(16:28):
Quarterly meetings, meet thedistillers and participate on
the mash bills for the clubannual that was the first one I
missed but enjoy tastings ofjavasi spirit bourbons,
exclusive insights into thedistillation problem,
opportunity to connect withfellow club members.
So the one, let's see.
The first one was their Friday.
(16:50):
The meetings are quarterly onFriday evenings at 6 pm.
The first one happened and theydid it, but the next one is
Friday June 6th, featuringbourbon influencer Bruzy, which
I kind of watched.
He's a, and you know he makesme our podcast look a little bit
small, that's for sure.
All right, so then that onethat's um.
(17:19):
So that one's going to be we'regoing to be doing a cook, and
then Friday September 5th andFriday December 5th.
So I'm going to make sure thatthe Christmas party is not
Friday December 5th but FridaySeptember 5th.
I'm going to be in uh.
I will be in uh at September atKentucky Bourbon Festival, but
Friday, december 5th, I'll makeit for the, the bottling and
(17:40):
everything, so that should bepretty cool.
So I'm looking forward to thisand it's right back there.
Plus, they have special eventsand it's only $199 and you get
your single barrel and you getto bottle your own and do a
barrel pick.
I don't see how this is aproblem at.
It's 200 bucks a year, but Ihave no problem with that and I
(18:01):
love and the, the scotchybourbon boys will be represented
in that.
Now let me see, I had anotherone.
All right, okay.
So the distillery there's a nicepicture and jervasi distillery
um integrates technology,innovation and traditional to
(18:22):
produce spirits that are rootedin jervasi artistry and passion,
craft and creativity to offerportions of mystic and intrigue.
Our state-of-the-art facilityis designed for an annual
capacity of 25,000 bottles.
Distillery offerings At thedistillery we produce bourbon,
vodka and gin, with new spiritson the horizon.
(18:43):
To best experience the essenceof these handcrafted spirits, we
recommend starting with a tasteflight.
Choose any three liquors tosample with the option of a
salty snack to accompany.
Prefer great cocktails and theydo have great cocktails.
You can go over there at theStillhouse, which is their
on-site coffee house andcocktail lounge.
(19:04):
Coffee house by day, cocktaillounge by night, but it's a
fantastic place.
I hung out pretty much everySunday night for two and a half
years during COVID.
That's where I was at you couldfind me, got to know everybody,
got to watch the Whiskey Agealso, so that was kind of cool.
And then the last thing is theStillhouse, which is cool.
(19:26):
I wanted to show you this.
There it is on the picture.
Y'all should be able to seethat.
I know you can't on YouTube, inthe audio, but at the same time
the logo that I showed youbefore on the hat is the top
bell tower.
Fantastic, oh, I got it.
I'll do that.
Let's stop the share.
(19:49):
All right, there we go, we cansee.
Here's the bell tower on thetop of the still house, and then
um, for all of you on youtube.
And then also this is thebottle, the single barrel, the
that I was able to get.
Now it came with this awesomeglass, this tasting glass,
gervasi single barrel.
And then also it came with thedistiller circle 25.
(20:11):
Shea signed it.
And there you go, single barrel.
And this is bottle number 15out of all of them I am saving
this one and I bought bottle 21.
Now it doesn't say the stillhouse but Shea signed it also
First batch.
That's really kind of cool tohave the first batch Now.
(20:35):
Before this they put out adecent amount of finished
bourbons but they initially cameout with a seven and an eight
year of a weeded bourbon.
That was their initial releases.
That, through Shea, they wereable to do and honestly, this
eight year was fantastic.
(20:56):
There was a huge story how thiswas distilled in Colorado by
Steve Nally, purchased then byAlan Bishop at the Spirit of
French Lick but then eventuallyresold to Gervasi and they took
those barrels and Bill Hockettand Alan Bishop have a working
relationship.
(21:17):
They're friends.
And Bill was able to becausethey had changed some rules in
Indiana and you had to have moreIndiana bourbon to be Indiana
bourbon than you did before theychanged the rules.
There were some barrels thatAllen wasn't going to be able to
use but there was one barrelthat initially was fantastic and
(21:41):
they let that go an extra yearand Bill had left but they
bottled that and I was able toget Bill a bottle of this but I
still have this eight-year righthere.
I opened this with Shea andthat's the first thing that I'm
going to taste.
I love this weeded bourbon.
It was that the eight years wasof going and aging, and it aged
(22:04):
for a year and a half in Ohio,it aged probably for a couple
years in Indiana and it agedprobably for five years in
Colorado.
So, oh, we got the San DeSantosfrom Brazil.
Thank you for coming.
That's coming in in checking in.
(22:24):
Really appreciate it there.
So I'm going to pour myself alittle bit of this.
I mean the richness of thisweeded bourbon.
It is so sweet, sweet.
(22:56):
Um.
Now, uh, this particular onethat shea has this single barrel
and I'm going to read on that.
There's a lot of stuff.
Let me see.
I actually need glasses forthat.
I'm trying to read.
I'm trying to read it like Ihave glasses on and I can read
that label with sunglasses.
I don't think so.
That made it darker.
All right, here we go.
So this is Gervasi Single Barrel.
Bourbon is the collaboration ofa few select barrels from our
(23:21):
rickhouse.
Each barrel is chosen to itsexceptional and unique flavor
profile.
These selected barrels are thenseparately emptied, filtered
and bottled at full barrelstrength to allow each barrel to
shine.
Travasi's Distiller Series isan eclectic collection of
(23:46):
exclusive and artisticallycrafted spirits of unique
character and expression.
All right, this is barrel.
One proof 116.9, 58.4,.
You know, and I had theprintout.
(24:09):
I wonder if I still have that.
I did have that under.
I'm not sure should look up the.
So just recently they enteredit, I believe.
(24:36):
All right, so they entered thisinto the US Open Whiskey and
Spirits Championship which wasjudged in Oxford, ohio, on April
2nd and this won second place.
So it said Gervasi Championshipokay, hold on.
(25:04):
Gervasi championship.
Okay, hold on.
Gervasi Spirits of Canton, ohio, earned the runner up spot
taking home in the whiskey thing.
They took second in runner upbut they took five medals two
gold, two silvers and one bronze.
And in the US SpiritsChampionship that's where they
(25:27):
did they actually earned fourmedals in the Spirits Division,
including two golds, one silverand one bronze and two golds and
then two golds, one silver andone bronze.
So they said the top threewhiskey distilleries were
Moylan's distilling inCalifornia, gervasi Spirits was
(25:51):
second in Ohio and nearest greendistillery in Tennessee was
third.
The top spirits distillerieswas Gervasi Spirits Ohio,
waypoint Spirits, connecticutand Pappas Hilton Distillery in
Ohio.
So they did pretty damn good atthe World.
(26:14):
Not the World, but let's look.
Okay, I wish in the.
Here we go, the US Open Whiskeyand Spir and spirits
championship.
So that's kind of cool.
So that was one thing that itdid.
Um, it's just like it justmakes no sense.
(26:37):
I'm new to the channel.
I can't drink.
I catch gout.
Yeah, it's probably not a greatchannel.
If you drink and catch gout,I'm gonna put on.
I'm gonna go now the way walkersaid to go, I'm gonna put the
that on, like that, and thenyou're thinking straight on like
that with the shades, or areyou thinking I think it's got to
(26:59):
go like that right now?
I got an artistry.
Look to myself.
There you go.
So this, so coming off, this,this is still.
This happened in 2021.
It's 2025.
And what they did, what theywere releasing, were some very
(27:21):
good releases, but they werefinished.
There's a wine barrel finish.
They use consistently and theykeep, so they were taking it and
finishing it with the.
They purchased some morebarrels uh, similar barrels from
the first time, I believe thesame colorado barrels and they
did a lot of finishing and onewas a.
(27:42):
They did a wine barrel finishand a maple barrel finish twice
and that's what they kept ontheir shelves for the last.
So they didn't have any actualbourbon.
So I'm so excited because atthis distillery they released
their first single barrel andnow they've got batch.
Two on the shelf and they had afew batch ones when I was there
(28:05):
last week.
Two on the shelf and they had afew batch ones when I was there
last week, and this one righthere is the one that we are
going to do the old louisvillebarrel bottle breakdown tonight
on.
But let me sip this a little bit.
I haven't been checking thecomments, let's see how I've
been.
I think that's more you buckethat looks more like jeff the
(28:29):
dude.
You're liking this better.
I don't know, man, do you thinkso?
Nope, I don't like that what itdoes.
All right, how about like this?
We got some.
Yeah, there we go.
A jack nichols, nick nicholson.
Look, I don't got to drink itall I got.
So you got initially, you getthis super from the distiller's
(28:55):
glass.
Look at that glass.
Fantastic, right.
So Shea's still on.
So he said so.
Basically, they picked a matchbill for the club next meeting.
We will mash it, then distilland finally put it in a barrel
along with barrel picks andexperimental barrel tastes and
(29:16):
more.
So there you go.
That's what shea was doingrandy ford.
What's?
Randy just says no, no, brandy,what, what, what?
I think that's more okay, so heso randy's saying no to that,
all right.
So let's just let's pull thataround.
How about this?
Are we saying yes to this?
(29:37):
I don't like that.
I might like the bucket hatbetter.
Uh, but anyways, since we'regetting ready to do the old
Louisville um, in a sec we'vealready done Whiskey Thief.
I thought the old Louisvillehat was right there.
There it is.
Let's put the old Louisvillehat on.
(29:59):
We're doing hat switchingswitches tonight, all right, but
I just do want to say the the.
The grounds at jervasi arespectacular.
They're decorated beautiful.
It's.
It's right there with top ofthe line distilleries similar to
maker's mark or, uh, jim beam.
(30:21):
How they decorate for christmas.
They've got everything.
It's beautiful Lights andeverything.
They do special events.
I mean inside at therestaurants.
It's just spectacular Big giantChristmas trees and everything.
I mean the whole thing is donetop notch, no matter when you're
(30:41):
there.
And then all summer long we'regoing into the wedding season.
There'll be wedding parties.
So it's really kind of funbecause every wedding party and
every wedding is different.
So sometimes you get the brideand the groom in there.
Sometimes the brides are there,you know there's always
something happens.
Sometimes it's just thegroomsmen while the bride and
(31:01):
the groom are over at the gazebo.
I mean, it's a different, fun,fulfilled, great place to go.
I mean, jervasi, I can't sayenough.
I've been there, I've stayedthere, I've eaten there multiple
times.
Their food is five-star,spectacularly made, they are
(31:22):
consistent and it's justfantastic.
So if you can get up here toCanton Ohio I always tell people
when they come up I am in theprocess of going to be setting
up the Scotchy Bourbon BoysCrystal Glencairn Club tasting.
(31:44):
That is going to happen in June.
Scotchie Bourbon Boys CrystalGlencairn Club tasting.
That is going to happen in June.
I'm going to be invitingeverybody who is in the Crystal
Glencairn Club up to do atasting with me here in Canton
Ohio.
I'm trying to work with themembers right now for everybody
(32:05):
to get a time that'll work.
It's sometime in June is whatI'm looking for.
Time that'll work.
It's sometime in june is whenI'm looking for um.
But I will announce um that weare really close.
But I booked the scotchybourbon boys fifth annual uh.
Scotchy bourbon boys bus tour.
Wednesday, september 3rd.
It starts at eight.
We are going to louisville andthe distilleries are going to be
fantastic.
(32:26):
I know wal Walter wanted us togo to Frankfurt and start there,
but the bus ride's a littlelong and then I won't say
anything.
But if anybody knows me, myfavorite bourbon of all time, of
(32:47):
what I love the most if you askme, hey, tiny, what pour do you
want, I can tell you what Iwant.
But if you know it, there's achance that that's going to be
part of the bus tour and talk tothe people for that, and it's
going to be Whiskey Thief, evanWilliams and hopefully Old
Louisville.
(33:08):
I got to get a hold of Amin andmake sure that happens so we
can get a special thing.
But we've got two buses booked.
They're almost at capacity.
I will definitely walk or holdfor you.
That is not a problem, is not aproblem, and you know that's
(33:31):
that's going to be.
I mean, it's just going to befantastic time this year with,
with up to 28 people but it islots of people from last year,
everything.
I can't wait.
Randy's going.
I have all the seats on side.
It's just like this is all themakings of just crazy.
So, uh, but it's booked, so I'mgonna start taking deposit.
(33:54):
Roxy's gonna start takingdeposits to assure your seat.
But uh, randy, I do have aberet.
That was, but that's more myold art time that I used to do
and if I sit up it just looksbetter.
But I don't know why I slouch.
I consistently slouch.
But before I get into, well,let's just do the sponsorship of
(34:17):
this one.
We are going to do the OldLouisville Whiskey Company
sponsored barrel bottlebreakdown tonight.
Company sponsored barrel bottlebreakdown tonight.
And I I will explain the barrelbottle breakdown of the single
barrel bourbon from gervasi.
The rating scale is as thisbased off your aroma, the nose,
(34:41):
the body, the taste and thefinish.
For the aroma and the body, youcan give up to four knocks.
For the taste and the finish,you can give up to one extra.
(35:11):
But up up it's a, but up up itevolved.
That's what it is, folks.
And we are going to be knockingtonight this bottle of jervasi
spiritirits Single BarrelBourbon its first batch.
So I'm excited about that.
We'll be doing that in thisawesome Gervasi tasting glass.
(35:34):
I like it and we got it there.
So let's get going with the OldLouisville Whiskey Company
Barrel Bottle Break.
Barrel bottle breakdown, allright.
So let's get that out of theway.
Um, I don't believe it's that.
(35:56):
The price is not that high.
I want to say it was $69.99.
I know that's what I think.
I do believe it and we'll putit into the glass, the tasting
glass.
I like this, I like Glenn's,but I also enjoy this tasting
glass, also Now at $116.5,$116.9 proof, and this is batch
(36:23):
one, and you can already tellhow much I like it because it's
already going down below Shay'sthing.
We'll move that there.
Get this one out of the way.
We might even compare.
All right, I wonder if this doesit, or do I have it too full?
I probably have it too full, Ido so.
(36:55):
In the nose there's a reallysweetness of currant raisins and
I want to say burntbutterscotch and maybe a little
apricot.
I do like the smell of thisWhite, white grapes, white
(37:33):
raisins yeah, that's what itsmells like.
You know, it actually smellslike if you bought the, the sun
made white raisins and you smellit.
That's, that's the smell.
That's there.
It just a little bit of thecurrent, a little bit All right.
(38:00):
What does it do in the glass?
Now, this glass, I'm letting itgo around.
Uh, I wonder if I can spin thisone better than I can.
A Glenn, uh-uh, this onedoesn't like to spin, but the
way I spin, wow, not even CTwill kill me on this.
All right, there we go.
I got it going.
(38:20):
I got it.
Yep, there we go.
Got it.
Yep, there we go.
But in the glass I'm looking atthe it sticks and it starts out
long thin legs, but as they getto the bottom they get thick,
(38:41):
and then when they're going inthey get really thick.
So that is really kind of acool thing right there.
All right, so it's a reddish,amber color.
Now, if you compare the two,it's not the, the weed, it is
(39:06):
not quite as red.
Let's see.
Uh, they're pretty damn close,I guess.
Yeah, I would say they're damnclose.
So here we go.
(39:39):
The taste is very pleasant, Iwanna say very apricotty.
You can tell it's pot distilled.
There's a little bit of thechar, caramel and vanilla, but
(40:16):
very citrusy.
I'm trying to figure out whatthat taste is.
There's like a tart cherry,that's what it is.
It was like a tart cherry,that's what it is.
A very tart cherry, very unique.
I mean.
It's not a, what would you say,it's not a big Kentucky bourbon
, but I mean, if you're in Ohioand you're distilling and you're
(40:37):
pot distilling, I don't thinkand I said this to Alan when
he's Spirit of French Licking,now that he's at Old Homestead,
which I'm going to be visitingsoon, hopefully, see him then
but why are you trying to makebig Kentucky bourbon when
they've already made it 50,000times?
If you're doing a pot still andyou're trying to come forward
with this, this is definitelywhat you want.
(41:01):
As far as a flavor, I love potdistilled bourbon and this comes
through 100%.
There's a little bit of a grapetaste to it.
There was an actual Super Nash.
He basically bought a BardstownBourbon Company $389 bottle at
(41:31):
one point.
I forget what the batch was,but this is very similar to that
.
That was a very expensive.
Now I believe this is five year, because it was either five, it
could be six.
Um, I wish I would have grabbedthe note, the notes on it,
(41:52):
because she gave me a ton ofnotes on it.
I could have read through itand known exactly what it was.
But um, oh, it even smellsbetter in there off to the side
whenever.
All right, I'm just trying tofigure out how it finishes.
(42:30):
Yeah, it's a fantastic.
It almost tastes like a cognac.
I've tasted cognac before itwarms you like a cognac.
It's almost like a cognac,before it warms you like a
cognac.
It's almost like a cognac, um,cause there's like a grapey
flavor to it.
(42:51):
So that's really kind of cool,all right.
So let's talk about the Knox, solet's hey.
Hey, matt, good to see you, um,we got Matt, good to see you,
we got Matt.
Randy Walker, I mean, it's beena good night.
John Ritt, I you know.
(43:14):
All I'm going to say is, if youdecide to come up and see me and
you book a stay at Jervasi,stacey Pritchard will say when
she came up for the Christmasparty, her and Sarah stayed the
night at that Friday night wehad the Christmas party on.
I believe it's Saturday nightand we drove down Sunday.
(43:34):
But they stayed Saturday nightat Jervasi and the
accommodations are top-notch andthe grounds are top-notch and
you got nothing to worry aboutand you're just with a fantastic
amount of people that are justhaving a good time, and that's
what we do.
(43:55):
And if you come up and then youget to now get a fantastic
freaking bottle of bourbon batchtwo is out I think I'll
probably go and grab some ofbatch two.
It's good, all right, so let'sstart the barrel bottle
(44:20):
breakdown of Gervasi singlebarrel bourbon batch one in the
distillers series.
That says distiller series Doesthat say distiller series yes,
so these were hand selected.
I got to taste this straightfrom the barrel.
(44:41):
I'll put that video up today,all right, video up today, all
right.
So then the nose.
If you like spiced apple cideror spice things, this is.
It has a has that fall spicepack so it's got like an
(45:03):
allspice with, uh, raisins andcurrants I mean white raisins
and currants.
I mean, if you love that,you're gonna love this.
It's very, very, very festive,fall, winter warming, perfect
for the fireplace, kind of thing.
(45:25):
So the nose'm going to give thenose on this one a four.
So that's pretty good for thenose, all right.
The body it's got a big body at116.
(45:51):
It reaches the cheeks but itdoesn't sting the cheeks, so
(46:15):
it's really a tough one.
On this one, it got, I think, afull body.
You gotta give it a three onthe body.
It's not quite the five, allright.
Nice, this is very interesting.
Oh so we have a jack fromrussia, is from Russia, is
enjoying the podcast tonight.
One, two, three, all right.
So we're seven out of eight sofar.
Now this hits my wheelhouse.
(46:36):
As far as taste, I can givethis up to five.
I enjoy it, I like it, I bought.
I got the bottle.
I bought another bottle becauseI wanted to drink it and I'm
not being let down at all.
I and and you know, as AlanBishop will tell you, or anybody
who runs a, that I know thatruns a pot.
(46:57):
Still, I do love pot.
Still, whiskey, um, it'sdifferent than column, still, it
just is.
And I like the, I like the, Ilove Kentucky bourbon, whatever,
but this is more of on thefruitier festive.
(47:18):
Now it's doing the trick.
I mean, honestly, I can feelthe warmth, it's fantastic.
The taste taste caramelly andvanilla.
(47:46):
On the sweetness, this is sweet.
So there's a little bit ofleather.
Now, that's there.
I could taste that little bitof leather, but it's not a
bitter leather.
It's, but it's not a bitterleather, it's sweet.
It's got some sweetness.
Now the finish.
Okay, so the taste.
(48:08):
I would have to say the taste.
I will give it a 4 out of 5.
So now we get to the finish.
(48:33):
So now we get to the finish.
It's long, but there is just alittle bit.
There's the leather, and for meit's long.
(49:13):
I have to think about this.
Yeah, all right, let's try itone more time.
I will say that this is also onthe finished side especially.
It's weird in my opinion, thisdrinks on the front really sweet
(49:37):
, but on the back end it goes tothat leather and the more I do
it, the oiliness of it, the bodycomes through and keeps making
that finish last longer andlonger and longer and it's
leather.
But there's a sweetness to theleather and what's wrong with
leather?
(49:57):
I mean, honestly, people lookfor that flavor in a lot of the
single malts and they're alwayslooking, and it's, it's warm and
comforting and it's not and itis not negative.
So I will give this a four outof five on the finish too.
(50:18):
So my home turf distillery, intheir first ever bat release of
a single barrel and their and oftheir expression of bourbon, I
give it a 14 out of 18, which Ibelieve is a fantastic
(50:44):
suggestion.
Uh, I think anything whenyou're talking about 18,
anything above a 12, 13, 14, 15,16, 17, 18 is a bottle buy.
So if you're at Gervasi andyou're there and they have this
(51:06):
100%, I suggest you get it.
Canton, ohio, gervasi, is aplace to come, and now that the
distillery is producingfantastic aged bourbon, plus the
(51:26):
Distillers Club, plus all thestuff that they got going on
special events, tastings, bringyour wife, come down here, bring
your wife, your wife hang outand do all the bourbon stuff
while she goes to the spa.
They have a world-class spot.
Everything they do is fantasticand you just gotta check out
(51:48):
Gervasi.
Because oh so Jack Noyce fromRussia is asking he only drinks
whiskey with ice.
So there's nothing wrong, jack,with drinking whiskey with ice.
(52:10):
I don't care what anybody says,it's what you want to do.
But what I will tell you is ifyou get some decent I don't know
what you get in Russia, but ifyou can get some bourbon or you
get some stuff over there, witheverything that's happening in
(52:36):
the world, that our countriesalign, and you can get some
bourbon, because I think thatAmerica should be shipping
bourbon to Russia becauseRussians appreciate good spirits
.
But I will tell you this ifyou're going to drink it on ice,
this is what I do when youdrink it on ice.
It's a decision that you'redrinking, but what I do is I
(52:57):
pour a couple sips in the glass.
First, I smell it and I sip itand I drink those little bits of
sips.
Then I drop my ice cube in anddo the pour Every single time.
You should do that, because youshould always experience your
bourbon neat, at least for acouple sips, and then add your
(53:21):
ice or start drinking anold-fashioned or a drink of.
That particular bourbon is whatthe distiller and the
distillery wants you and thinksis one of the things that
they're putting out for thelevel that you're buying.
(53:43):
It's the best that they put out.
So you should always just sipit a little bit.
Uh, when I'm, when I'm, I don't, you know, drinking bourbon and
sipping bourbon are twodifferent things.
When you're doing the tastingand you're doing and sipping
bourbon are two different things.
When you're doing the tastingand you're doing the sipping and
you're doing the analyzing, youdon't need a lot and you're
just tasting and sipping, andthe more you do, the more open
(54:07):
your palate is.
Now, never go off the first sip,because the first sip is what
they call a palate shock.
It shocks your palate.
Then you take the second sipand then you're a palate shock.
It shocks your palate.
Then you take the second sipand then you're going to get the
flavors that are there Now.
At that point you can choose tosip a little bit more, or you
drop your ice cube in and put iton the rocks.
There you go.
(54:27):
That's a little extra that weput in on the Scotchy Bourbon
Boys of just what Tiny's opinionis as far as what it is.
So there you go, 14 of 18 onthe Old Louisville Whiskey
Company barrel bottle breakdownand it's like I like that way
(54:47):
better than what we had before.
So now I'm going to put onanother hat I got other hats and
make sure I don't knockanything off.
Oh, here we go.
All right, we'll put the oldone actually has the DSP and I
do like that now the new onedoesn't, but it's much more
(55:09):
shiny.
But I will put the WhiskeyThief with the DSP.
Screw that, let's put that on.
And now that it's Whiskey Thief, I will cover our last sponsor
for everybody and we put theshades.
We can put the shades on likethat.
Yeah, what do you think of that?
(55:30):
There you go.
Whiskey Thief DistillingCompany.
We did that, okay, so I putthat on.
We've already done whiskeythief.
Ah, I wish I had a middle westhat, but we'll still put the dsp
for that.
But the last, uh, middle westspirits, uh, middle west spirits
(55:51):
is here out of columbus, ohio.
So I'm really starting to getinvolved with Ohio distilleries.
But Middle West Spirits hastaken it to another level.
Honestly, they had their craftdistillery with their service
bar restaurant, which is stillrunning, but they built a
(56:11):
massive distillery in Columbus,ohio, and they are going to.
Basically they've got thedistillery running.
They're making whiskey there.
You can check out some of thepast shorts that we've done and
podcasts that we've done withRyan laying down at Middle West.
(56:31):
But the distillery is running.
But what I'm looking forward tois one.
They altered their distillingprocess to be able to make
American single malt and bourbonat their distillery.
But the size of that distilleryis the same size as a Jim Beam
distillery, a Maker's Markdistillery.
It is massive in Ohio, which isunheard of.
(56:54):
There's nothing even close.
It's the largest distillery inohio by far.
Plus they're running theircraft distillery, which was
running 24 7 as is producingfantastic spirits.
And then now we've got the maindistillery running.
But I can't wait.
There's going to be restaurantsand the tour is going to be
(57:15):
amazing.
Ryan Lang purchased somefantastic property right down
there in Columbus and you'regoing to have to check it out
once it gets going.
I've been down to the officeand I've been down the
distillery.
I can't wait till he starts tomake his vision.
And, uh, all I'm gonna say isthey're in 48 states, it's on
(57:38):
the shelf and right now thisstraight weeded bourbon whiskey
cast strength is there for youto pick up and I strongly
suggest that you do.
It's really kind of cool, the,the.
If you look with Gervasi MiddleWest and then you do the
Whiskey Thief and then you throwin the Lee Sinclair there from
(58:01):
all of our sponsors.
I mean the bottles are justfantastic, the color.
These people get marketing ofwhiskey and they're putting good
stuff into their bottles.
So you can't go wrong when thathappens.
All right, so we did the 14 of18.
We talked about your Vasi.
(58:23):
Um, it's like I, I see peoplekeep saying cheers to Sarah.
I'm going to say cheers toSarah.
I look forward to that.
Say cheers to Sarah.
I look forward to the.
Uh, I look forward to the bustour.
But, uh, I believe I'm going tobe coming down the second or
(58:43):
third weekend, a Friday,saturday, sunday of May.
Uh, I'll be down, so, uh,probably in the Louisville area.
So looking to meet up with youand Stacy along with.
There's a lot of stuff that Igot to do 100%, a lot of stuff I
(59:04):
got to do in that area.
But thanks for the glassesreference.
Did I put those?
Where did I put them?
There they are.
Let's try this now.
All right, does that work?
All right, there we go.
Let's just flip that aroundthere, all right.
(59:27):
So anyways, um, I think this isa pretty good podcast promoting
my home turf.
You should not have passed onthat Middle West barrel pick.
(59:48):
I understand if you're inGatlinburg, then you got to, but
at the same time, anything yougot a chance to do, matt, at
Middle West, it's like Randy'sjust got it going.
Yes for sure, jack or Oleg.
(01:00:13):
Yes for sure, jack or Oleg.
Please write to me in Messengerand I'll talk to you.
I mean, he said he onlyunderstood half of it because
he's Russian, but at the sametime, that's what the translator
is for you know, in Messenger,feel free to message me.
(01:00:38):
Anybody feel free to message me.
This has been a great podcast,had a lot of you know, had a
really good time.
Thank you everybody for comingtonight.
I will end it on our podcast.
We got to do the audio podcast,but everybody on Facebook and
(01:01:03):
YouTube feel free to stickaround because I will stay
around for a little bit, but Imight.
It's 938.
I was thinking about 10 o'clockheading over to Gervasi tonight
and talking to my guys overthere, but I'll hang around till
about 10 o'clock so I am goingto finish up the podcast right
now.
Thanks everybody for joining ustonight for this special
(01:01:26):
podcast of Gervasi Spirits.
The distillery that is in it'sbasically my home football field
, or bourbon field, five minutesfrom my house.
Fantastic, I'm going to be allin.
I've joined their distillersclub.
(01:01:47):
I've.
You know, I'm all in and we'vehad our Christmas party there.
I know all the people love allthe people.
They are part of the ScotchyBourbon Boys family.
Also, remember our ScotchyBourbon Boys fifth annual bus
(01:02:09):
tour is booking right now.
Limited seats available rightnow.
I think at one point there'sgoing to become a waiting list
because a lot of people I gottaknow if they're bringing a plus
one.
The plus one's reserved, butthere might come a thing.
So if you're contacting me andyou want to come along, uh, I'll
(01:02:31):
see what I can do.
To you know, eventually, workit all out.
But it's booked september 3rd,uh, the wednesday before
kentucky bourbon festival.
Anybody that's going down?
Uh, you want to get down theretuesday?
Tuesday night, to you know,spend the night.
Then we start the bus tour 8 amat our place in the bardstown
(01:02:53):
area, we we're going to drive upto Louisville, hit three to
four different distilleries.
Lunch is going to be, you know,on, you know part of the whole
thing.
And it's just fantastic time Ifyour whiskey knowledge will go
up and we have special pours.
Super Nash gets stuff from 70s,80s, and then we've got
(01:03:17):
allocated bourbon.
We bring it, we do it.
We're going to have two buses.
We're going to have each buswill have a host, but then on
the way home we're switchingbuses.
So or the host will switch, buteither way you're going to get
all the pours.
It's a 50 minute drive from thebardstown area up to louisville
and back, and then in betweenit's going to be wild.
(01:03:39):
So, super, looking forward tothat.
Uh, great to have everybody ontonight.
Uh, wonderful.
So rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys, glen Cairns and t-shirts, but
also bourbon balls will becoming.
(01:04:00):
We're working on some WhiskeyThief ones right now and then,
if you are interested, let meknow.
I'll get you whatever you need.
Also, you can check it out onthe website.
But remember also that we areon all the social media
platforms Facebook, instagram,youtube and X Hopefully TikTok
(01:04:21):
the next time, because it lookslike it might be and then also
Apple, iheart, spotify, all themajor podcast formats.
We're on it and it doesn'tmatter whether you listen or
watch us.
Remember here we go, comment,like, listen, subscribe and
(01:04:44):
leave good feedback.
All right, everybody, remembergood bourbon equals good times
and good friends.
Drink responsibly, don't drinkand drive, and make sure you
live your life uncut andunfiltered, and the little
Steve-o will take us out.
(01:05:04):
Hey, stefan from Romania, don'tworry, we're not done way to
the next whiskey bar.
Speaker 2 (01:05:23):
Oh, don't ask why.
Oh, don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must
(01:05:46):
die.
I tell you we must die.
I tell you, I tell you, I tellyou, we must die.
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the
(00:23):
start to the bottle, to yourglass, With unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
Speaker 2 (00:46):
We're drinking 30 and sipping on some scotch.
We get a little wild.
We show up on the watch.
(01:09):
We love what we do.
We're drinking every brew man.
It's awesome, but we're tellingthe truth.
Yeah, we're the Scotchy Birdand the Boys Raising some hell
and making some noise.
Speaker 1 (01:36):
Yeah, we're the Scotchy Bird and the Boys.
Woo, yeah, tiny's pumped uptonight.
(01:59):
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
Tiny here tonight, so glad tobe here.
I'm going to take off theheadphones because it's I'm
hearing double double dip and Idon't like to hear double double
dip.
Just making sure I don't pauseoff the podcast Still running,
that's still running.
It's great to be here tonight.
Tonight we are going to betalking about what I would call
(02:22):
my home turf and here in CantonOhio that is something that I've
been involved with from prettymuch the very start.
I watched the initial wineryand restaurants get built.
We saw the initial vineyardsget planted and then, as it got
(02:45):
bigger, they built morebuildings and they have villas
and they have the buildings onsite so that you can stay there.
Now it's utilized throughoutthe summer and had been and has
been for weddings.
Some famous people have gottenmarried there and had been and
(03:07):
has been for weddings.
Some famous people have gottenmarried there.
Plus, we have the Pro FootballHall of Fame in Canton Ohio, so
a lot of the inductees stay atJervasi.
It's just a fantastic groundsexperience, but it's crazy.
Grounds experience, but it'scrazy.
(03:36):
Hey, frayed, it is crazy that100% that it's five minutes from
a house.
When they put it in it was likethis doesn't belong here,
because where we are and whatlevel of service and hospitality
that exists there, you wouldnever know it.
I mean, it has become adestination.
(03:57):
But as it evolved they put inwhat they call the Javasi
Stillhouse, which is in anold-fashioned Italian or Spanish
church kind of setting.
It's got a bell tower.
I can show you the outline ofit because it's right here on
the Hat.
But this is the top of theactual bar and in it is also the
(04:22):
distillery.
There is a distillery, there isa distillery, so it's half
distillery, with the stills andeverything in the back.
There's a giant window betweenthat and the bar and it's also,
during the day, a coffee shop offantastic espressos and
cappuccinos and coffee espressos.
(04:49):
And you know cappuccinos andcoffee, they, they, you know
everything.
There is high-end, five-startype stuff.
The bar has great pours.
Uh, we have our christmas partythere.
Uh, every the last three yearswe've had our christmas party at
gervasi and love it, we love topush it.
But uh, initially, when I, whenthe, when the still house was
built and the distillery went inthe original uh, the original
(05:14):
master distiller I met about twoweeks before he was leaving and
they they took a little bit oftime but they now they're now
who we've had on the podcastbefore Shea Pridemore.
He became the master distillerafter Bill Hockett was there.
Now the stuff that Bill Hocketthad laid down uh is now coming
(05:40):
to uh old enough to release andthey released it.
And it's fantastic becausewe've been a part of almost
every step of the way.
Uh, to the point where a lot ofthe time they were aging before
they built their rickhouse theywere aging all the barrels in
(06:01):
the distillery area.
So I would usually meet, mywife and myself spend Sunday
nights going there and it wasfantastic.
But with that said, as we keepgoing, I got a really cool
podcast for you guys.
But rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We got Glen Cairns, we gott-shirts.
(06:22):
You can contact me direct.
Uh, right now we're on facebook, facebook live.
You ask me, I'll work it out.
Uh, we take venmo.
You send, I'll send you off aglenn karen a t-shirt.
Uh, we also have our spirits,which um that we uh barrel picks
and one of our barrel picks, uhare, is from the spirit of
(06:45):
french lick, the special bottlewe have right here of the
lillian sinclair.
Uh, it is where alan bishop uhwas, was uh distilling.
He's now at a differentdistillery, old homestead, but
his whiskey's still at thespirit of french lake.
And it's this uh, lilliansinclair just won uh gold at the
(07:11):
new orleans bourbon festival.
Uh, and in its categoryfantastic, lisa roper wicker was
a judge there.
Fantastic, what was happeningdown there.
But if you're interested inthat, let me know.
I can hook you up to get youcan get some.
So let me know.
That's fine.
We also have a William Daltonavailable.
(07:32):
But we are on all social media.
We're on Facebook, instagram,youtube and Facebook, youtube,
instagram and X.
But we are looking to go ontoTikTok.
It's going to be any moment,folks.
It's got to be by Saturday.
It looks like it's going tohappen.
Once TikTok goes legit, I willbe there.
(07:54):
I had a decent following therebefore.
I decided that I didn't want tobe a part of TikTok.
It was a little bit too muchfor me, but I will go back in a
second if it's run kind of theway it should be.
And then also, we're on all themajor podcast formats.
We are on Apple, iheart,spotify, deezer.
(08:16):
I mean, if you're listening toa podcast, the Scotchy Bourbon
Boys are on it.
I've got it all hooked up forall the different formats.
But no matter how you listen orwatch us, remember to comment,
like, comment, subscribe andleave good feedback.
(08:39):
So like, listen, comment,subscribe and leave good
feedback.
So like, listen, comment,subscribe and leave good
feedback.
So make sure you do that.
And we've covered all that sowe can keep going with this
podcast on Jervasi Spirits.
Yeah, yeah, so we got Into theWild from Ireland watching it's
(09:00):
really kind of cool what all thepeople that are on that watch
on YouTube.
I keep monitoring.
Welcome, man, thanks.
One of the things that we'regoing to be coming up with is
Irish whiskey that's out of Ohio, called Buah.
So you got to check that outinto the wild, because when we
do that one, we're going to haveMartin Kennedy, who used to be
(09:22):
associated with talor mardu, butnow that he was in ohio kind of
got hooked up with pat burnsfrom burns pub and they uh
worked together to produce a buairis whiskey.
So that's coming up.
But, um, I really want to keepgoing with jervasi tonight.
It's kind of like I'm uh, yes,sh.
(09:44):
That's really cool.
Check out the stream tomorrow.
I really appreciate that youchecked in.
Tonight we're going to betalking about Jervasi for the
evening and everything thatyou're doing, so I'm going to
get into it.
But thank you for checking in.
Shay is the.
He is the master distillerthere and doing a fantastic job.
(10:08):
When we were on the podcast, wegot to actually thief from the
barrel.
We got to thief from a barrelthere and this is the barrel
that they released in theirfirst ever release.
So there's another thing that Iwant to talk about is that
there's a lot of clubs Right nowWhiskey Thief, our other
(10:31):
sponsor, down in Whiskey Thief,which is down in Frankfurt and
Louisville in the Newloo area,at their new tasting room room,
along with the Three Boys Farmdistillery, where Whiskey Thief
distillery is their main placethere in Frankfurt, about 10 to
(10:51):
15 minutes away from BuffaloTrace.
One of the things they'reworking on is a sort of a club.
I know Old Carter has their OldCarter Social Club.
I know that where Stacy Wood.
I don't know why I'm having aproblem, but I always have a
problem with this, but if Ithink of it.
But there's different clubs forbourbons and distilleries and
(11:16):
the one thing that I always wantto do.
I'd love to be in those clubs,but if they're in Kentucky it's
kind of hard because usuallythere's a certain price to them.
You get bottles, but you wantto actually participate
regularly and you know as far aslike if I'm in a club.
(11:37):
Now, as far as what WhiskeyThief is doing, as Walter keeps
going forward, we will bepromoting what he's doing with
that coming up, but he's kind ofgetting it ready at the moment.
But once he's got it ready,we'll be promoting it and
hopefully be a part of that.
But what happened was is I was,you know, after talking about
(12:00):
the podcast, shay, now that he'sgoing to be releasing these
bourbons, decided to.
And this is where I can reallyup it.
It's not great for YouTube, butI'll do some reading when we
get it, when I get it up there.
Yes, there's the BrendiamoPenthouse, the Bourbon Capital
Guild, those are all things thatare in Kentucky, those are in
(12:27):
Bardstown.
If you become part of theBrendiamo penthouse, you have
lockers, you store yourself,you're part of it, certain
releases, you get special thingsor special events, but the hard
part about it is it's inKentucky and I live in Ohio and
five hours away and I wouldn'tbe able to utilize it.
(12:49):
But when I found out about thisnow I have let's see if I can do
this.
All right, I need to get thisand make sure I am still I am
still recording.
There we go.
So let's hit this and hit share.
There it is.
(13:09):
Is that it?
I believe?
I want to say, let's see whatthe heck Share screen.
Share screen that should be aJervasi.
(13:32):
Is this it?
No, that's message Windows.
Let me see what happened here.
Cancel.
All right, I'll hit that Sharebut then stop sharing.
All right, once again, we'regoing to come over here and see
(13:55):
if I can find what happenedthere.
It is Jervasi, got it, allright.
So we're going to share screen.
I know the people audio.
I'm going to read it for sure,for sure.
Okay, so here we go.
So everybody on youtube shouldbe seeing some good or not
youtube, but, um, let's movethat over here, all right.
(14:19):
So what we got is jervasivineyards and and it's got
everything Dine and drink, stay,play, spa.
They have a spa.
They have a shop with alldifferent types of stuff for
sale, and then weddings, groups,wine and spirits.
I mean, they have a cave forwine tasting that they dug
underneath where they keepbarrels of wine.
(14:41):
Now I keep telling them theyneed to store barrels of bourbon
under there, but they mighthave to dig another cave.
But the one thing that they gotright here is the Gervasi
Spirits Gervasi Distiller Circle.
Gervasi Vineyard introduced itsnew distillery club offering
exclusive access to premiumbourbons and whiskeys crafted on
(15:03):
site at their state-of-the-artdistillery.
Distillery Club members enjoyearly access to exclusive
bourbon and whiskey releases,along with special perks like
members-only events, priorityaccess and discount on tours and
merchandise.
Perfect for the spiritenthusiast.
The club offers an immensejourney into Gervasi's
(15:24):
handcrafted artistry.
Be a part of the circle Bottleof single barrel release, which
this is the one.
This is bottle 15.
So the 15th bottle signed byShea.
Shea signed it.
I'm not showing, I'll show itto you when we're done.
And then they have individuallysigned by our head distiller.
(15:46):
So annual single barrel bourbonpick, members will taste and
participate in a bourbon barrelselection and bottling party.
When you'll fill your ownbottle from distiller circle
single barrel batch, additionalbottle fees apply.
Dist gear, exclusive brandedt-shirt and glass to enjoy our
(16:07):
artistry spirits from thecomfort of your own home.
I don't have the t-shirt yet,but I do have the glass.
I'll show you too.
But then cut the line.
Receive early access to the newlimited release products as
well as their first asset onspecial events and members only
gatherings.
Rep our brand in style, selectmerchandise discounts at club
events and then barrel and bond.
(16:28):
Quarterly meetings, meet thedistillers and participate on
the mash bills for the clubannual that was the first one I
missed but enjoy tastings ofjavasi spirit bourbons,
exclusive insights into thedistillation problem,
opportunity to connect withfellow club members.
So the one, let's see.
The first one was their Friday.
(16:50):
The meetings are quarterly onFriday evenings at 6 pm.
The first one happened and theydid it, but the next one is
Friday June 6th, featuringbourbon influencer Bruzy, which
I kind of watched.
He's a, and you know he makesme our podcast look a little bit
small, that's for sure.
All right, so then that onethat's um.
(17:19):
So that one's going to be we'regoing to be doing a cook, and
then Friday September 5th andFriday December 5th.
So I'm going to make sure thatthe Christmas party is not
Friday December 5th but FridaySeptember 5th.
I'm going to be in uh.
I will be in uh at September atKentucky Bourbon Festival, but
Friday, december 5th, I'll makeit for the, the bottling and
(17:40):
everything, so that should bepretty cool.
So I'm looking forward to thisand it's right back there.
Plus, they have special eventsand it's only $199 and you get
your single barrel and you getto bottle your own and do a
barrel pick.
I don't see how this is aproblem at.
It's 200 bucks a year, but Ihave no problem with that and I
(18:01):
love and the, the scotchybourbon boys will be represented
in that.
Now let me see, I had anotherone.
All right, okay.
So the distillery there's a nicepicture and jervasi distillery
um integrates technology,innovation and traditional to
(18:22):
produce spirits that are rootedin jervasi artistry and passion,
craft and creativity to offerportions of mystic and intrigue.
Our state-of-the-art facilityis designed for an annual
capacity of 25,000 bottles.
Distillery offerings At thedistillery we produce bourbon,
vodka and gin, with new spiritson the horizon.
(18:43):
To best experience the essenceof these handcrafted spirits, we
recommend starting with a tasteflight.
Choose any three liquors tosample with the option of a
salty snack to accompany.
Prefer great cocktails and theydo have great cocktails.
You can go over there at theStillhouse, which is their
on-site coffee house andcocktail lounge.
(19:04):
Coffee house by day, cocktaillounge by night, but it's a
fantastic place.
I hung out pretty much everySunday night for two and a half
years during COVID.
That's where I was at you couldfind me, got to know everybody,
got to watch the Whiskey Agealso, so that was kind of cool.
And then the last thing is theStillhouse, which is cool.
(19:26):
I wanted to show you this.
There it is on the picture.
Y'all should be able to seethat.
I know you can't on YouTube, inthe audio, but at the same time
the logo that I showed youbefore on the hat is the top
bell tower.
Fantastic, oh, I got it.
I'll do that.
Let's stop the share.
(19:49):
All right, there we go, we cansee.
Here's the bell tower on thetop of the still house, and then
um, for all of you on youtube.
And then also this is thebottle, the single barrel, the
that I was able to get.
Now it came with this awesomeglass, this tasting glass,
gervasi single barrel.
And then also it came with thedistiller circle 25.
(20:11):
Shea signed it.
And there you go, single barrel.
And this is bottle number 15out of all of them I am saving
this one and I bought bottle 21.
Now it doesn't say the stillhouse but Shea signed it also
First batch.
That's really kind of cool tohave the first batch Now.
(20:35):
Before this they put out adecent amount of finished
bourbons but they initially cameout with a seven and an eight
year of a weeded bourbon.
That was their initial releases.
That, through Shea, they wereable to do and honestly, this
eight year was fantastic.
(20:56):
There was a huge story how thiswas distilled in Colorado by
Steve Nally, purchased then byAlan Bishop at the Spirit of
French Lick but then eventuallyresold to Gervasi and they took
those barrels and Bill Hockettand Alan Bishop have a working
relationship.
(21:17):
They're friends.
And Bill was able to becausethey had changed some rules in
Indiana and you had to have moreIndiana bourbon to be Indiana
bourbon than you did before theychanged the rules.
There were some barrels thatAllen wasn't going to be able to
use but there was one barrelthat initially was fantastic and
(21:41):
they let that go an extra yearand Bill had left but they
bottled that and I was able toget Bill a bottle of this but I
still have this eight-year righthere.
I opened this with Shea andthat's the first thing that I'm
going to taste.
I love this weeded bourbon.
It was that the eight years wasof going and aging, and it aged
(22:04):
for a year and a half in Ohio,it aged probably for a couple
years in Indiana and it agedprobably for five years in
Colorado.
So, oh, we got the San DeSantosfrom Brazil.
Thank you for coming.
That's coming in in checking in.
(22:24):
Really appreciate it there.
So I'm going to pour myself alittle bit of this.
I mean the richness of thisweeded bourbon.
It is so sweet, sweet.
(22:56):
Um.
Now, uh, this particular onethat shea has this single barrel
and I'm going to read on that.
There's a lot of stuff.
Let me see.
I actually need glasses forthat.
I'm trying to read.
I'm trying to read it like Ihave glasses on and I can read
that label with sunglasses.
I don't think so.
That made it darker.
All right, here we go.
So this is Gervasi Single Barrel.
Bourbon is the collaboration ofa few select barrels from our
(23:21):
rickhouse.
Each barrel is chosen to itsexceptional and unique flavor
profile.
These selected barrels are thenseparately emptied, filtered
and bottled at full barrelstrength to allow each barrel to
shine.
Travasi's Distiller Series isan eclectic collection of
(23:46):
exclusive and artisticallycrafted spirits of unique
character and expression.
All right, this is barrel.
One proof 116.9, 58.4,.
You know, and I had theprintout.
(24:09):
I wonder if I still have that.
I did have that under.
I'm not sure should look up the.
So just recently they enteredit, I believe.
(24:36):
All right, so they entered thisinto the US Open Whiskey and
Spirits Championship which wasjudged in Oxford, ohio, on April
2nd and this won second place.
So it said Gervasi Championshipokay, hold on.
(25:04):
Gervasi championship.
Okay, hold on.
Gervasi Spirits of Canton, ohio, earned the runner up spot
taking home in the whiskey thing.
They took second in runner upbut they took five medals two
gold, two silvers and one bronze.
And in the US SpiritsChampionship that's where they
(25:27):
did they actually earned fourmedals in the Spirits Division,
including two golds, one silverand one bronze and two golds and
then two golds, one silver andone bronze.
So they said the top threewhiskey distilleries were
Moylan's distilling inCalifornia, gervasi Spirits was
(25:51):
second in Ohio and nearest greendistillery in Tennessee was
third.
The top spirits distillerieswas Gervasi Spirits Ohio,
waypoint Spirits, connecticutand Pappas Hilton Distillery in
Ohio.
So they did pretty damn good atthe World.
(26:14):
Not the World, but let's look.
Okay, I wish in the.
Here we go, the US Open Whiskeyand Spir and spirits
championship.
So that's kind of cool.
So that was one thing that itdid.
Um, it's just like it justmakes no sense.
(26:37):
I'm new to the channel.
I can't drink.
I catch gout.
Yeah, it's probably not a greatchannel.
If you drink and catch gout,I'm gonna put on.
I'm gonna go now the way walkersaid to go, I'm gonna put the
that on, like that, and thenyou're thinking straight on like
that with the shades, or areyou thinking I think it's got to
(26:59):
go like that right now?
I got an artistry.
Look to myself.
There you go.
So this, so coming off, this,this is still.
This happened in 2021.
It's 2025.
And what they did, what theywere releasing, were some very
(27:21):
good releases, but they werefinished.
There's a wine barrel finish.
They use consistently and theykeep, so they were taking it and
finishing it with the.
They purchased some morebarrels uh, similar barrels from
the first time, I believe thesame colorado barrels and they
did a lot of finishing and onewas a.
(27:42):
They did a wine barrel finishand a maple barrel finish twice
and that's what they kept ontheir shelves for the last.
So they didn't have any actualbourbon.
So I'm so excited because atthis distillery they released
their first single barrel andnow they've got batch.
Two on the shelf and they had afew batch ones when I was there
(28:05):
last week.
Two on the shelf and they had afew batch ones when I was there
last week, and this one righthere is the one that we are
going to do the old louisvillebarrel bottle breakdown tonight
on.
But let me sip this a little bit.
I haven't been checking thecomments, let's see how I've
been.
I think that's more you buckethat looks more like jeff the
(28:29):
dude.
You're liking this better.
I don't know, man, do you thinkso?
Nope, I don't like that what itdoes.
All right, how about like this?
We got some.
Yeah, there we go.
A jack nichols, nick nicholson.
Look, I don't got to drink itall I got.
So you got initially, you getthis super from the distiller's
(28:55):
glass.
Look at that glass.
Fantastic, right.
So Shea's still on.
So he said so.
Basically, they picked a matchbill for the club next meeting.
We will mash it, then distilland finally put it in a barrel
along with barrel picks andexperimental barrel tastes and
(29:16):
more.
So there you go.
That's what shea was doingrandy ford.
What's?
Randy just says no, no, brandy,what, what, what?
I think that's more okay, so heso randy's saying no to that,
all right.
So let's just let's pull thataround.
How about this?
Are we saying yes to this?
(29:37):
I don't like that.
I might like the bucket hatbetter.
Uh, but anyways, since we'regetting ready to do the old
Louisville um, in a sec we'vealready done Whiskey Thief.
I thought the old Louisvillehat was right there.
There it is.
Let's put the old Louisvillehat on.
(29:59):
We're doing hat switchingswitches tonight, all right, but
I just do want to say the the.
The grounds at jervasi arespectacular.
They're decorated beautiful.
It's.
It's right there with top ofthe line distilleries similar to
maker's mark or, uh, jim beam.
(30:21):
How they decorate for christmas.
They've got everything.
It's beautiful Lights andeverything.
They do special events.
I mean inside at therestaurants.
It's just spectacular Big giantChristmas trees and everything.
I mean the whole thing is donetop notch, no matter when you're
(30:41):
there.
And then all summer long we'regoing into the wedding season.
There'll be wedding parties.
So it's really kind of funbecause every wedding party and
every wedding is different.
So sometimes you get the brideand the groom in there.
Sometimes the brides are there,you know there's always
something happens.
Sometimes it's just thegroomsmen while the bride and
(31:01):
the groom are over at the gazebo.
I mean, it's a different, fun,fulfilled, great place to go.
I mean, jervasi, I can't sayenough.
I've been there, I've stayedthere, I've eaten there multiple
times.
Their food is five-star,spectacularly made, they are
(31:22):
consistent and it's justfantastic.
So if you can get up here toCanton Ohio I always tell people
when they come up I am in theprocess of going to be setting
up the Scotchy Bourbon BoysCrystal Glencairn Club tasting.
(31:44):
That is going to happen in June.
Scotchie Bourbon Boys CrystalGlencairn Club tasting.
That is going to happen in June.
I'm going to be invitingeverybody who is in the Crystal
Glencairn Club up to do atasting with me here in Canton
Ohio.
I'm trying to work with themembers right now for everybody
(32:05):
to get a time that'll work.
It's sometime in June is whatI'm looking for.
Time that'll work.
It's sometime in june is whenI'm looking for um.
But I will announce um that weare really close.
But I booked the scotchybourbon boys fifth annual uh.
Scotchy bourbon boys bus tour.
Wednesday, september 3rd.
It starts at eight.
We are going to louisville andthe distilleries are going to be
fantastic.
(32:26):
I know wal Walter wanted us togo to Frankfurt and start there,
but the bus ride's a littlelong and then I won't say
anything.
But if anybody knows me, myfavorite bourbon of all time, of
(32:47):
what I love the most if you askme, hey, tiny, what pour do you
want, I can tell you what Iwant.
But if you know it, there's achance that that's going to be
part of the bus tour and talk tothe people for that, and it's
going to be Whiskey Thief, evanWilliams and hopefully Old
Louisville.
(33:08):
I got to get a hold of Amin andmake sure that happens so we
can get a special thing.
But we've got two buses booked.
They're almost at capacity.
I will definitely walk or holdfor you.
That is not a problem, is not aproblem, and you know that's
(33:31):
that's going to be.
I mean, it's just going to befantastic time this year with,
with up to 28 people but it islots of people from last year,
everything.
I can't wait.
Randy's going.
I have all the seats on side.
It's just like this is all themakings of just crazy.
So, uh, but it's booked, so I'mgonna start taking deposit.
(33:54):
Roxy's gonna start takingdeposits to assure your seat.
But uh, randy, I do have aberet.
That was, but that's more myold art time that I used to do
and if I sit up it just looksbetter.
But I don't know why I slouch.
I consistently slouch.
But before I get into, well,let's just do the sponsorship of
(34:17):
this one.
We are going to do the OldLouisville Whiskey Company
sponsored barrel bottlebreakdown tonight.
Company sponsored barrel bottlebreakdown tonight.
And I I will explain the barrelbottle breakdown of the single
barrel bourbon from gervasi.
The rating scale is as thisbased off your aroma, the nose,
(34:41):
the body, the taste and thefinish.
For the aroma and the body, youcan give up to four knocks.
For the taste and the finish,you can give up to one extra.
(35:11):
But up up it's a, but up up itevolved.
That's what it is, folks.
And we are going to be knockingtonight this bottle of jervasi
spiritirits Single BarrelBourbon its first batch.
So I'm excited about that.
We'll be doing that in thisawesome Gervasi tasting glass.
(35:34):
I like it and we got it there.
So let's get going with the OldLouisville Whiskey Company
Barrel Bottle Break.
Barrel bottle breakdown, allright.
So let's get that out of theway.
Um, I don't believe it's that.
(35:56):
The price is not that high.
I want to say it was $69.99.
I know that's what I think.
I do believe it and we'll putit into the glass, the tasting
glass.
I like this, I like Glenn's,but I also enjoy this tasting
glass, also Now at $116.5,$116.9 proof, and this is batch
(36:23):
one, and you can already tellhow much I like it because it's
already going down below Shay'sthing.
We'll move that there.
Get this one out of the way.
We might even compare.
All right, I wonder if this doesit, or do I have it too full?
I probably have it too full, Ido so.
(36:55):
In the nose there's a reallysweetness of currant raisins and
I want to say burntbutterscotch and maybe a little
apricot.
I do like the smell of thisWhite, white grapes, white
(37:33):
raisins yeah, that's what itsmells like.
You know, it actually smellslike if you bought the, the sun
made white raisins and you smellit.
That's, that's the smell.
That's there.
It just a little bit of thecurrent, a little bit All right.
(38:00):
What does it do in the glass?
Now, this glass, I'm letting itgo around.
Uh, I wonder if I can spin thisone better than I can.
A Glenn, uh-uh, this onedoesn't like to spin, but the
way I spin, wow, not even CTwill kill me on this.
All right, there we go.
I got it going.
(38:20):
I got it.
Yep, there we go.
Got it.
Yep, there we go.
But in the glass I'm looking atthe it sticks and it starts out
long thin legs, but as they getto the bottom they get thick,
(38:41):
and then when they're going inthey get really thick.
So that is really kind of acool thing right there.
All right, so it's a reddish,amber color.
Now, if you compare the two,it's not the, the weed, it is
(39:06):
not quite as red.
Let's see.
Uh, they're pretty damn close,I guess.
Yeah, I would say they're damnclose.
So here we go.
(39:39):
The taste is very pleasant, Iwanna say very apricotty.
You can tell it's pot distilled.
There's a little bit of thechar, caramel and vanilla, but
(40:16):
very citrusy.
I'm trying to figure out whatthat taste is.
There's like a tart cherry,that's what it is.
It was like a tart cherry,that's what it is.
A very tart cherry, very unique.
I mean.
It's not a, what would you say,it's not a big Kentucky bourbon
, but I mean, if you're in Ohioand you're distilling and you're
(40:37):
pot distilling, I don't thinkand I said this to Alan when
he's Spirit of French Licking,now that he's at Old Homestead,
which I'm going to be visitingsoon, hopefully, see him then
but why are you trying to makebig Kentucky bourbon when
they've already made it 50,000times?
If you're doing a pot still andyou're trying to come forward
with this, this is definitelywhat you want.
(41:01):
As far as a flavor, I love potdistilled bourbon and this comes
through 100%.
There's a little bit of a grapetaste to it.
There was an actual Super Nash.
He basically bought a BardstownBourbon Company $389 bottle at
(41:31):
one point.
I forget what the batch was,but this is very similar to that
.
That was a very expensive.
Now I believe this is five year, because it was either five, it
could be six.
Um, I wish I would have grabbedthe note, the notes on it,
(41:52):
because she gave me a ton ofnotes on it.
I could have read through itand known exactly what it was.
But um, oh, it even smellsbetter in there off to the side
whenever.
All right, I'm just trying tofigure out how it finishes.
(42:30):
Yeah, it's a fantastic.
It almost tastes like a cognac.
I've tasted cognac before itwarms you like a cognac.
It's almost like a cognac,before it warms you like a
cognac.
It's almost like a cognac, um,cause there's like a grapey
flavor to it.
(42:51):
So that's really kind of cool,all right.
So let's talk about the Knox, solet's hey.
Hey, matt, good to see you, um,we got Matt, good to see you,
we got Matt.
Randy Walker, I mean, it's beena good night.
John Ritt, I you know.
(43:14):
All I'm going to say is, if youdecide to come up and see me and
you book a stay at Jervasi,stacey Pritchard will say when
she came up for the Christmasparty, her and Sarah stayed the
night at that Friday night wehad the Christmas party on.
I believe it's Saturday nightand we drove down Sunday.
(43:34):
But they stayed Saturday nightat Jervasi and the
accommodations are top-notch andthe grounds are top-notch and
you got nothing to worry aboutand you're just with a fantastic
amount of people that are justhaving a good time, and that's
what we do.
(43:55):
And if you come up and then youget to now get a fantastic
freaking bottle of bourbon batchtwo is out I think I'll
probably go and grab some ofbatch two.
It's good, all right, so let'sstart the barrel bottle
(44:20):
breakdown of Gervasi singlebarrel bourbon batch one in the
distillers series.
That says distiller series Doesthat say distiller series yes,
so these were hand selected.
I got to taste this straightfrom the barrel.
(44:41):
I'll put that video up today,all right, video up today, all
right.
So then the nose.
If you like spiced apple cideror spice things, this is.
It has a has that fall spicepack so it's got like an
(45:03):
allspice with, uh, raisins andcurrants I mean white raisins
and currants.
I mean, if you love that,you're gonna love this.
It's very, very, very festive,fall, winter warming, perfect
for the fireplace, kind of thing.
(45:25):
So the nose'm going to give thenose on this one a four.
So that's pretty good for thenose, all right.
The body it's got a big body at116.
(45:51):
It reaches the cheeks but itdoesn't sting the cheeks, so
(46:15):
it's really a tough one.
On this one, it got, I think, afull body.
You gotta give it a three onthe body.
It's not quite the five, allright.
Nice, this is very interesting.
Oh so we have a jack fromrussia, is from Russia, is
enjoying the podcast tonight.
One, two, three, all right.
So we're seven out of eight sofar.
Now this hits my wheelhouse.
(46:36):
As far as taste, I can givethis up to five.
I enjoy it, I like it, I bought.
I got the bottle.
I bought another bottle becauseI wanted to drink it and I'm
not being let down at all.
I and and you know, as AlanBishop will tell you, or anybody
who runs a, that I know thatruns a pot.
(46:57):
Still, I do love pot.
Still, whiskey, um, it'sdifferent than column, still, it
just is.
And I like the, I like the, Ilove Kentucky bourbon, whatever,
but this is more of on thefruitier festive.
(47:18):
Now it's doing the trick.
I mean, honestly, I can feelthe warmth, it's fantastic.
The taste taste caramelly andvanilla.
(47:46):
On the sweetness, this is sweet.
So there's a little bit ofleather.
Now, that's there.
I could taste that little bitof leather, but it's not a
bitter leather.
It's, but it's not a bitterleather, it's sweet.
It's got some sweetness.
Now the finish.
Okay, so the taste.
(48:08):
I would have to say the taste.
I will give it a 4 out of 5.
So now we get to the finish.
(48:33):
So now we get to the finish.
It's long, but there is just alittle bit.
There's the leather, and for meit's long.
(49:13):
I have to think about this.
Yeah, all right, let's try itone more time.
I will say that this is also onthe finished side especially.
It's weird in my opinion, thisdrinks on the front really sweet
(49:37):
, but on the back end it goes tothat leather and the more I do
it, the oiliness of it, the bodycomes through and keeps making
that finish last longer andlonger and longer and it's
leather.
But there's a sweetness to theleather and what's wrong with
leather?
(49:57):
I mean, honestly, people lookfor that flavor in a lot of the
single malts and they're alwayslooking, and it's, it's warm and
comforting and it's not and itis not negative.
So I will give this a four outof five on the finish too.
(50:18):
So my home turf distillery, intheir first ever bat release of
a single barrel and their and oftheir expression of bourbon, I
give it a 14 out of 18, which Ibelieve is a fantastic
(50:44):
suggestion.
Uh, I think anything whenyou're talking about 18,
anything above a 12, 13, 14, 15,16, 17, 18 is a bottle buy.
So if you're at Gervasi andyou're there and they have this
(51:06):
100%, I suggest you get it.
Canton, ohio, gervasi, is aplace to come, and now that the
distillery is producingfantastic aged bourbon, plus the
(51:26):
Distillers Club, plus all thestuff that they got going on
special events, tastings, bringyour wife, come down here, bring
your wife, your wife hang outand do all the bourbon stuff
while she goes to the spa.
They have a world-class spot.
Everything they do is fantasticand you just gotta check out
(51:48):
Gervasi.
Because oh so Jack Noyce fromRussia is asking he only drinks
whiskey with ice.
So there's nothing wrong, jack,with drinking whiskey with ice.
(52:10):
I don't care what anybody says,it's what you want to do.
But what I will tell you is ifyou get some decent I don't know
what you get in Russia, but ifyou can get some bourbon or you
get some stuff over there, witheverything that's happening in
(52:36):
the world, that our countriesalign, and you can get some
bourbon, because I think thatAmerica should be shipping
bourbon to Russia becauseRussians appreciate good spirits
.
But I will tell you this ifyou're going to drink it on ice,
this is what I do when youdrink it on ice.
It's a decision that you'redrinking, but what I do is I
(52:57):
pour a couple sips in the glass.
First, I smell it and I sip itand I drink those little bits of
sips.
Then I drop my ice cube in anddo the pour Every single time.
You should do that, because youshould always experience your
bourbon neat, at least for acouple sips, and then add your
(53:21):
ice or start drinking anold-fashioned or a drink of.
That particular bourbon is whatthe distiller and the
distillery wants you and thinksis one of the things that
they're putting out for thelevel that you're buying.
(53:43):
It's the best that they put out.
So you should always just sipit a little bit.
Uh, when I'm, when I'm, I don't, you know, drinking bourbon and
sipping bourbon are twodifferent things.
When you're doing the tastingand you're doing and sipping
bourbon are two different things.
When you're doing the tastingand you're doing the sipping and
you're doing the analyzing, youdon't need a lot and you're
just tasting and sipping, andthe more you do, the more open
(54:07):
your palate is.
Now, never go off the first sip,because the first sip is what
they call a palate shock.
It shocks your palate.
Then you take the second sipand then you're a palate shock.
It shocks your palate.
Then you take the second sipand then you're going to get the
flavors that are there Now.
At that point you can choose tosip a little bit more, or you
drop your ice cube in and put iton the rocks.
There you go.
(54:27):
That's a little extra that weput in on the Scotchy Bourbon
Boys of just what Tiny's opinionis as far as what it is.
So there you go, 14 of 18 onthe Old Louisville Whiskey
Company barrel bottle breakdownand it's like I like that way
(54:47):
better than what we had before.
So now I'm going to put onanother hat I got other hats and
make sure I don't knockanything off.
Oh, here we go.
All right, we'll put the oldone actually has the DSP and I
do like that now the new onedoesn't, but it's much more
(55:09):
shiny.
But I will put the WhiskeyThief with the DSP.
Screw that, let's put that on.
And now that it's Whiskey Thief, I will cover our last sponsor
for everybody and we put theshades.
We can put the shades on likethat.
Yeah, what do you think of that?
(55:30):
There you go.
Whiskey Thief DistillingCompany.
We did that, okay, so I putthat on.
We've already done whiskeythief.
Ah, I wish I had a middle westhat, but we'll still put the dsp
for that.
But the last, uh, middle westspirits, uh, middle west spirits
(55:51):
is here out of columbus, ohio.
So I'm really starting to getinvolved with Ohio distilleries.
But Middle West Spirits hastaken it to another level.
Honestly, they had their craftdistillery with their service
bar restaurant, which is stillrunning, but they built a
(56:11):
massive distillery in Columbus,ohio, and they are going to.
Basically they've got thedistillery running.
They're making whiskey there.
You can check out some of thepast shorts that we've done and
podcasts that we've done withRyan laying down at Middle West.
(56:31):
But the distillery is running.
But what I'm looking forward tois one.
They altered their distillingprocess to be able to make
American single malt and bourbonat their distillery.
But the size of that distilleryis the same size as a Jim Beam
distillery, a Maker's Markdistillery.
It is massive in Ohio, which isunheard of.
(56:54):
There's nothing even close.
It's the largest distillery inohio by far.
Plus they're running theircraft distillery, which was
running 24 7 as is producingfantastic spirits.
And then now we've got the maindistillery running.
But I can't wait.
There's going to be restaurantsand the tour is going to be
(57:15):
amazing.
Ryan Lang purchased somefantastic property right down
there in Columbus and you'regoing to have to check it out
once it gets going.
I've been down to the officeand I've been down the
distillery.
I can't wait till he starts tomake his vision.
And, uh, all I'm gonna say isthey're in 48 states, it's on
(57:38):
the shelf and right now thisstraight weeded bourbon whiskey
cast strength is there for youto pick up and I strongly
suggest that you do.
It's really kind of cool, the,the.
If you look with Gervasi MiddleWest and then you do the
Whiskey Thief and then you throwin the Lee Sinclair there from
(58:01):
all of our sponsors.
I mean the bottles are justfantastic, the color.
These people get marketing ofwhiskey and they're putting good
stuff into their bottles.
So you can't go wrong when thathappens.
All right, so we did the 14 of18.
We talked about your Vasi.
(58:23):
Um, it's like I, I see peoplekeep saying cheers to Sarah.
I'm going to say cheers toSarah.
I look forward to that.
Say cheers to Sarah.
I look forward to the.
Uh, I look forward to the bustour.
But, uh, I believe I'm going tobe coming down the second or
(58:43):
third weekend, a Friday,saturday, sunday of May.
Uh, I'll be down, so, uh,probably in the Louisville area.
So looking to meet up with youand Stacy along with.
There's a lot of stuff that Igot to do 100%, a lot of stuff I
(59:04):
got to do in that area.
But thanks for the glassesreference.
Did I put those?
Where did I put them?
There they are.
Let's try this now.
All right, does that work?
All right, there we go.
Let's just flip that aroundthere, all right.
(59:27):
So anyways, um, I think this isa pretty good podcast promoting
my home turf.
You should not have passed onthat Middle West barrel pick.
(59:48):
I understand if you're inGatlinburg, then you got to, but
at the same time, anything yougot a chance to do, matt, at
Middle West, it's like Randy'sjust got it going.
Yes for sure, jack or Oleg.
(01:00:13):
Yes for sure, jack or Oleg.
Please write to me in Messengerand I'll talk to you.
I mean, he said he onlyunderstood half of it because
he's Russian, but at the sametime, that's what the translator
is for you know, in Messenger,feel free to message me.
(01:00:38):
Anybody feel free to message me.
This has been a great podcast,had a lot of you know, had a
really good time.
Thank you everybody for comingtonight.
I will end it on our podcast.
We got to do the audio podcast,but everybody on Facebook and
(01:01:03):
YouTube feel free to stickaround because I will stay
around for a little bit, but Imight.
It's 938.
I was thinking about 10 o'clockheading over to Gervasi tonight
and talking to my guys overthere, but I'll hang around till
about 10 o'clock so I am goingto finish up the podcast right
now.
Thanks everybody for joining ustonight for this special
(01:01:26):
podcast of Gervasi Spirits.
The distillery that is in it'sbasically my home football field
, or bourbon field, five minutesfrom my house.
Fantastic, I'm going to be allin.
I've joined their distillersclub.
(01:01:47):
I've.
You know, I'm all in and we'vehad our Christmas party there.
I know all the people love allthe people.
They are part of the ScotchyBourbon Boys family.
Also, remember our ScotchyBourbon Boys fifth annual bus
(01:02:09):
tour is booking right now.
Limited seats available rightnow.
I think at one point there'sgoing to become a waiting list
because a lot of people I gottaknow if they're bringing a plus
one.
The plus one's reserved, butthere might come a thing.
So if you're contacting me andyou want to come along, uh, I'll
(01:02:31):
see what I can do.
To you know, eventually, workit all out.
But it's booked september 3rd,uh, the wednesday before
kentucky bourbon festival.
Anybody that's going down?
Uh, you want to get down theretuesday?
Tuesday night, to you know,spend the night.
Then we start the bus tour 8 amat our place in the bardstown
(01:02:53):
area, we we're going to drive upto Louisville, hit three to
four different distilleries.
Lunch is going to be, you know,on, you know part of the whole
thing.
And it's just fantastic time Ifyour whiskey knowledge will go
up and we have special pours.
Super Nash gets stuff from 70s,80s, and then we've got
(01:03:17):
allocated bourbon.
We bring it, we do it.
We're going to have two buses.
We're going to have each buswill have a host, but then on
the way home we're switchingbuses.
So or the host will switch, buteither way you're going to get
all the pours.
It's a 50 minute drive from thebardstown area up to louisville
and back, and then in betweenit's going to be wild.
(01:03:39):
So, super, looking forward tothat.
Uh, great to have everybody ontonight.
Uh, wonderful.
So rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys, glen Cairns and t-shirts, but
also bourbon balls will becoming.
(01:04:00):
We're working on some WhiskeyThief ones right now and then,
if you are interested, let meknow.
I'll get you whatever you need.
Also, you can check it out onthe website.
But remember also that we areon all the social media
platforms Facebook, instagram,youtube and X Hopefully TikTok
(01:04:21):
the next time, because it lookslike it might be and then also
Apple, iheart, spotify, all themajor podcast formats.
We're on it and it doesn'tmatter whether you listen or
watch us.
Remember here we go, comment,like, listen, subscribe and
(01:04:44):
leave good feedback.
All right, everybody, remembergood bourbon equals good times
and good friends.
Drink responsibly, don't drinkand drive, and make sure you
live your life uncut andunfiltered, and the little
Steve-o will take us out.
(01:05:04):
Hey, stefan from Romania, don'tworry, we're not done way to
the next whiskey bar.
Speaker 2 (01:05:23):
Oh, don't ask why.
Oh, don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must
(01:05:46):
die.
I tell you we must die.
I tell you, I tell you, I tellyou, we must die.
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