January 31, 2025 • 66 mins
This episode explores the vibrant journey of Penelope Whiskey, highlighting its innovative approaches and unique finishes within today’s competitive bourbon landscape. The hosts engage in a detailed tasting of various expressions, and their lively banter adds a rich layer of experience for listeners.
• Introduction to Penelope Whiskey and its significance
• Insights on the acquisition by MGP
• The impact of MGP's resources on Penelope's growth
• Tasting session of Four Grain and Havana finishes
• Comparison between the 9-Year and 10-Year Estate Collection
• Discussion of the X Project and consumer involvement
• Final thoughts on tasting whisky as a social experience
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify, google
Podcasts and Amazon, we'll beright back.
(00:51):
We're here to have fun.
Speaker 3 (01:41):
Alright, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight holding out hope that
CT's gonna come in, but not sureyet.
I am going to, I'm just makingsure.
Okay, that transfer happenedTonight.
We are doing Penelope.
(02:02):
Initially, when I set this up Ihad Patrick Berry sent an email
asked from Luxco, and we knowWendy Pevich, who is the brand
ambassador for Penelope reallywell, and then also I know Danny
a little bit Palaci.
(02:23):
He basically is their masterblender.
I've met him two or three timessince.
You know we've hadconversations and whatnot.
Now Michael, I've just brieflymet him, but you know they are
Penelope and we'll go into thehistory and everything.
(02:51):
But we've had a lot of whatwould you say?
We've had a lot of experiencewith them and some because Wendy
Pevevich she basically has beena really good friend of ours
From the time I met her at thebarrel pick for Penelope a
couple years ago.
I was down there with them andthey came up and then Michael
did it Not Michael but Danny dida tasting for us and that's
(03:15):
where I got to meet everybodyand that really was a cool
experience that we had.
But got to meet Wendy and I'veseen Wendyendy at everywhere.
She's the brand ambassador forpenelope, but you know, as an
ambassador they're all overdoing everything.
So that's really kind of coolhow much uh brand stuff that
(03:37):
they do.
Uh, and I'm excited for thistonight, hopefully.
When I first started, I when uh,barry not barry but patrick
sent these up, uh, I sent outsamples to both ct and super
nash 200 milliliters because Ididn't really I really wanted to
do this podcast.
So then this week I was like,do you guys want to do it?
(03:59):
And they said yes and they bothwere going to make it, but
Super Nash has to work.
I'm going to send out an APVafter the podcast for him.
And then also one of the guysasked me one thing real quick on
YouTube.
(04:20):
It was the Super Bowl is comingup, not this weekend but the
following weekend.
He got the Eagles and the Chiefsand they asked me what I'm
looking at as far as this thatgoes.
And I'm going to be quitehonest I I've been a fan of both
the teams, both the Eagles andthe Chiefs, all year long.
Saquon Barkley is phenomenal.
I love him.
I had him on my both my fantasyteams.
(04:42):
He just does did a great job.
I had him on both my fantasyteams.
He just did a great job.
And then also Patrick Mahomeswe have here.
We have DraftKings and all thesports betting you can do, and I
pretty much did good the lasttwo years because of the Kansas
City Chiefs and I don't usuallylose when I'm betting on them
(05:02):
and betting on Patrick Mahomesand all the stuff.
He's going to do Same thing,and so it was a good year for
that.
So I think I'm going to go withthe Chiefs that's who I'm going
to be rooting for but I reallythink the Eagles, with that
number one defense, has a chance.
I just think that Mahomes justknows how to win and that's why
I'm going with that.
But anyways, let's get back totonight's podcast of the Scotchy
(05:27):
Bourbon Boys, penelope.
But I'll just cover a couple ofthings.
I'm still trying to stall outto get CT in here.
I don't know if he's going tobe able to make it, but we're
already 20 minutes into this andhe's not here.
So there's a good chance.
(05:51):
He probably won't make it andI'm going to be doing this on my
own, but I am excited for thisbecause, uh, uh, the evolution
of how it went.
But rememberwwwscotchiepervinboyscom for all
things scotchy bourbon boys.
You can get a t-shirt like thisand a glenn karen.
We're bundling them, uh, as adeal.
So if you're interested in at-shirt and a glenn, contact me
I will get that to you.
Um, chimpy fella says what wesipping on.
(06:12):
We're sipping on penelopetonight.
Uh, there, now, remember, we'reon facebook, instagram, youtube
x and hoping to be on tiktoksoon if the changes happen.
We are also on all the majorpodcast formats Apple, spotify,
iheart.
We're on Amazon, google.
(06:35):
I mean, it's just, it's crazyhow many different places we are
.
If you listen to podcasts,we're on a pod, pod, pod com.
It's just there's some podcasts, that's what it pod pod, cam,
pod or something.
Anyways, it doesn't matter.
But no matter where you listen,like, listen, subscribe,
(06:57):
comment and leave good feedback.
We need you.
We definitely need you guys.
Feedback.
We need you.
We definitely need you guys.
It's just like the bigger thisgets, the more people that we
see, the more stuff that we'redoing.
We're super excited.
The YouTube just keeps growing.
The Facebook is just the amountof views that we get on each
(07:21):
podcast through the groups.
We want to thank everybody inall the whiskey groups who watch
us and we really appreciateeverybody out there.
We do this and we do this withhonesty.
We will tell you that nobodylikes all bourbons and all
whiskeys.
Everybody has different thingsin their palates.
Just because I don't like abourbon or a whiskey doesn't
(07:42):
mean that it's bad, that it wasmade bad.
It just means that's not mypalate.
But what we like about it isall you guys out there with the
same palates.
I know that I have a palatesimilar to Greg Schneider's,
because I think I have never notliked a thing that he's made.
(08:03):
I'm not a huge rye fan, but hisrise were fantastic.
Uh, yeah, just everything.
Uh, all this stuff.
And so, uh, I can't wait tillgreg gets on to the next, uh,
the next endeavor and cheers tothat, and hopefully we'll have
him on.
Uh, but at the same time, youknow, right now, two of my
(08:26):
favorite distillers are looking.
Uh, one's just starting outagain and the other one's
looking where to go.
So cheers to that uh podcast inthe chicago, bourbon and
american whiskey junkies.
Facebook for you, since therewere issues earlier.
Thank, thank you there, john,for posting Everybody out there
(08:46):
if you can share this whilewe're live anywhere.
Anyhow, whatever you do,greatly appreciate it while
you're listening because,honestly, facebook has just been
kind of all of a sudden therefor a while.
They're letting me go and dostuff, and then I started and
now all of a sudden they got me.
(09:07):
They're starting up things thatI was doing for the last year.
All of a sudden there's aproblem with it, and this is how
facebook and youtube and allthese these social medias work.
But you gotta work within theparameters because this is the
world we live in.
So, as long as I get you guyson that, everybody's listening
once again, everybody.
Uh, if you're drinking onsomething and you just stopped
(09:29):
in, make sure you let us know,all right.
So, uh, I gave him 25 minutes.
I'm hoping he can pop in, allright.
So what I going to do is,before I actually start getting
into, you know, because CT andMatt Lyson went down to Dublin,
(09:54):
which is right outside ofColumbus, and there was an event
we were invited to for Penelope.
We were invited by Wendy.
She sent it off.
I sent it to them.
They were able to go.
I wasn't.
I was at a podcast that I hadtried to schedule for two years.
I was able, and it was fiveminutes from my house in two
hours and five minutes.
It wasn't, but I went, you knowwhen, when I was seeing
(10:16):
everybody there uh, it was.
I was very sad that I couldn'tgo.
Uh, wish I was there.
Ann Dimmick from OHLQ and herhusband James, also Matt, and CT
went and then, you know, went,everybody was there, pictures of
Michael and Danny, and theywere talking about I believe
(10:37):
it's called Project X.
I don't know a lot about it.
I haven't been able to talk toct since last thursday, uh,
(11:04):
about it.
But we got this estate.
Uh's how I want to say, yeah,uh, he is the owner and when he
and his wife carrie, uh, I'mpretty sure I'm, I'm just, you
know, I'm gonna make sure um,we're expecting their first
child.
Uh, they want, he wanted tomake a spirit that celebrated
(11:27):
the birth and it was a girl andthey named her Penelope, so
(11:52):
Penelope together.
Now they started in New Jerseyagainst all odds, because that's
not a lot of places wherepeople start whiskey brand and
they were buying MGP from MGP,which is now Ross and squib.
(12:13):
Now there's a lot of brands outthere that bought and buy from
MGP.
I know that Rosewood, bourbonsand Ryes are MGP, can be, they
do a Contexian version, buttheir Indiana one is definitely
(12:35):
MGP.
You've got Smoke Wagon MGP,you've got New Lou MGP.
I mean there's lots and lots ofbrands that blend.
I know that blends MGP whiskeytogether.
I know that MGP was part ofWatershed down at the start and
(13:00):
there's so many different placesDayton Barrel Works, there's so
many different.
You know that's.
They became a brand launcher.
But I'll even give you a newriff which was kentucky, indiana
and ohio blend and one of themwas mgp.
And then when that, when new,it was called OKI Ohio, kentucky
(13:27):
, indiana, and they did thatwhile they built their
distillery and then it was sucha popular brand when they went
to become New Riff they wereable to sell that brand off and
it's still produced today.
So there's a lot of MGP.
It's in Lawrenceburg, indiana,right across the river from
Kentucky.
So you can't, you know, fromnature's standpoint, in my
(13:49):
opinion, the limestone, thewater, the river, everything is.
You know, it's the same asBuffalo Trace or whatever.
So they produced for a longtime.
They've been producing for along time.
They were producing duringProhibition.
I know that that distillery wasraided by Remus.
(14:15):
Remus was getting a lot ofwhiskey out of it.
It was Ross and Squid back thenand then it became MGP and MGP
has set up a great marketingprogram.
I know that Old Elk is theyused and took one of MGP's
distillers, greg, and he met.
He then went there with his ownwhat would you say stash that
(14:43):
he had distilled and was readyto go, and they made a brand out
of it and they still distill itand send it out.
So MGP has.
What's really cool is RossCornelison, who is now the
master distiller at 1792.
He also came from Ross andSquibb, so that's really cool.
(15:03):
It's a big distillery.
It's one that I really need toget to.
I need, I have not been there.
I even know Dark Arts withMacaulay Minton.
He goes there and picks out hisbarrels.
It's crazy.
But all these different brandswere being produced and when you
think about it, what's what?
The main crazy aspect of it wasthat you know MGP was just
(15:29):
pumping it out and all thesebrands Penelope with Danny.
I've always felt they did areally good job.
Plus, they were willing to dothat marketing.
They came into Ohio when theywere getting released.
Penelope just didn't sit on theshelf, it moves.
And then they also producedenough to keep it on the shelf,
(15:52):
which was really nice.
And they have different brands.
I mean they've got Double Oak.
I mean there's so manydifferent brands that they've
come out and different ideas andthey're so creative.
But, mgp, when they, they andthen had purchased luxco, and
when they purchased luxco thatcame with limestone branch and
(16:13):
they, they did that.
Well then luxco bought penelope.
Okay, but they, when theybought penelope, they basically
bought them with the idea oflet's, instead of have them
struggling to buy barrels andreally working and building and
going slowly, let's buy them.
(16:35):
Okay.
Super Nash is on tonight.
He's having to work, so he'sjust checking in from time to
time.
So that's okay.
Thank you, nash, in from timeto time, so that's okay.
Thank you, nash, for saving asmuch as you could.
So, with Penelope and Danny andMichael and you know that was
(16:58):
fan they basically bought themout.
So they went from strugglingpeople I believe the actual
buyout was 110 with incentivesup to another 110 million
upfront and then another 105million with incentives if they
(17:21):
hit the things in 2025, which isnow.
So that's 200 of what I heardwas $216 million.
And now they, but they alsothey also Danny and Michael were
stayed on and Wendy also as thebrand ambassador and now,
(17:46):
instead of they had the strengthof MGP behind them.
This is the only brand that MGPhas bought of their you know,
of who was buying their stuff,and it's really kind of cool
when you think about it.
So the strength of this companyhas gotten really a big
(18:08):
background.
They now have the ability tomake a lot more and get this.
This is the brand of you knowthat they're putting out that
mgp it's it's what mgp?
But they still are using danny,michael and the same, the same
core people.
Danny now gets to talk to him alittle bit.
(18:28):
It's a lot different to, it's alot easier, not having so much
pressure, but he's blending on alarger scale, and said that
it's been coming out pretty good.
So I have an old one when theyweren't owned by mgp or and they
were this.
But this is, uh, a barrelstrength that I picked up and,
(18:51):
um, let me get, let's gettechnical here.
Thomas Anderson says they'vebeen doing a good job with their
brands in the last few years.
There's no doubt about it.
I wish, thomas, you would havepicked up that Havana, because I
(19:12):
got it.
And so this barrel strength wasI picked this up for a podcast
and it's corn, rye wheat maltedbarley, so it's a four grain.
It was 115.8 proof.
Uh, 57.6 abv and this was batch11 on the four grain and it is
(19:36):
um, after it's been sittingthere for a couple, a little bit
.
Uh, honestly fantastic.
So I going to put that in thisnice Kinsey Penelope drinking
glass.
We're always going to highlightdifferent ways to drink.
I prefer usually a Glen, but Ihave no problem with the Kinsey.
(19:57):
There's lots of them out thereand this is the one that I got
with the Penelope pee on.
So I'm drinking that tonightwith this barrel strength, so
I'm liking it.
Um, someone asked the age, andit's always three years or older
(20:34):
, but I never felt that whenyou're dealing with I've had
some four-year, three-yearbourbon that's every bit as good
as seven, so that's not aproblem.
All right.
So the one that I'm going toget into now, and I do believe,
well, I can do this, so I almostwant to barrel bash this at a
different time.
Bang, barrel, bang.
(20:54):
Sorry there, this is the newone that just got released here
in ohio and it's the havavana.
Now the Havana for Penelope.
And when we were at the eventthe event that me and CT and
Rachel went to at the speakeasy.
Danny wasn't there, but Rachelwas not.
(21:17):
Rachel Wendy was there andshe's the one that with the hors
d'oeuvres and the pours andwhat she told us about
everything.
It was a sensory extravaganza,but I knew that Havana was
coming out.
Our good friend Matt Lyson,from Cleveland on the Rocks,
(21:37):
loves Rio, which is a rum castfinish, but this is a straight
bourbon whiskey finished inmaple syrup and rum barrels for
a double cast finish.
So that is really in its Cooperspirits, penelope.
So this one is takes ourstraight whiskeys on a world
(22:00):
tour, pairing Penelope withunique casts from around the
world Inspired by neon lights,warm, humid nights and mambo
beats.
Havana finishes our straightbourbon whiskey in rum barrels
renowned for their molasses,confection and tropical
(22:21):
sweetness.
Let the flavors transport youto the charm of old havana.
So there you go, and then maplesyrup too.
There you go, finish theirstraight bourbon whiskey in rum
barrels and then it gets doublecast into maple syrup.
(22:47):
I mean, let's see what's theproof on this.
This one is 95 proof, 94.6, andthis is the first batch of
Havana.
So there you go.
I'll just quick give you guys areview on this because, pick
this up, it was there, I knewabout it and I'm just like I
(23:11):
pulled the trigger.
All right, so there's theHavana.
Let's see, it's so good.
I mean that is delicious.
(23:35):
You get the little bit of therum-ness, but then you get the
maple syrup and, like I said,who doesn't like maple syrup?
Okay, or bourbon barrel maplesyrup, it's fantastic.
And so when you put the rumbarrel finish into the maple
(23:56):
syrup, it only I mean it takesyou on a ride that your brain.
There's nothing like it.
And it's 95 proof.
That's what it said.
And at 95 proof, this drinks 80proof.
I mean this is drinkable, thisis so drinkable.
So anybody have this out there.
(24:20):
Anybody had it before, becauseit's pretty damn good.
Yeah, if you're, if you are,that is a bridge bourbon for
finished bourbons.
I think it's one of the betterfinished bourbons.
(24:59):
I've always said I would be apirate.
Um, I like what greg has donewith his rum barrel finishes
those, but those tend to be morebourbon or rye forward with rum
as an accent.
This is more like a 50-50 thing.
It could even be 60-50.
(25:22):
The rum so the reason why youpick up, that's always the what
would you say, the sting whenyou're drinking rum.
It has a starchy wood aspect ofrum that's on the, usually with
(25:57):
the flavors of the vanilla andeverything.
Well, that's there instead ofthe spice of the whiskey and
then there's a maple flavor init along with that rum.
That is just.
That's a third.
Third and third balance.
(26:18):
So it's a very well-balancedwhiskey, very unique.
So I definitely would recommendit.
I don't know, not a long hug, Imean a finish, not a long
finish.
It's good, all right.
So we are going to get to.
Obviously, we're 50, 30, 40minutes in.
(26:45):
Ct's not going to be joining usKind of sad a little bit
because they all both havesamples, so now they get to
drink their samples alone.
Um, but this is something Isaid I would do for patrick
berry.
Uh, he sent me the samples.
Uh, as a podcaster, you like toget, have people of brands send
(27:05):
you samples and let you letthem know what you um like all
right, if you want, want tostart a bit, just rerun some of
these products directly in themanufacturer.
Oh, we're in somebody fromYaroslav Yaroslav.
And then guys ask yes, I willanswer your question a little
(27:27):
bit later, if you hang around.
It's like what you said, mrMotorsports.
It happens all the time.
So we are going to do so.
We got the nine year here andthe 10 year of the estate
(27:50):
collection.
Now I was told by Matt Lysonthat the 9-year was better, but
CT thought the 10-year wasbetter.
But I will tell you, I'm goingto put these two up against each
other and we will start our oldLouisville whiskey company.
(28:15):
Old Louisville is in Louisville,kentucky.
You got to go see Amin Karr.
He owns the Old LouisvilleWhiskey Company.
He just put in his brand newcopper.
Still, you should go in andcheck that out.
It's kind of cool.
(28:35):
But uh, amin was an ex uh liquorstore owner who bought a lot of
barrels and at one point, uh,he figured that out and thought
why don't I start my own brand?
And he does some unique stuffdown there.
Um, one of his.
He likes to get stuff and ageit.
(28:55):
He's been around for a littlebit.
Uh, one of the one of thereally, really good things that
he does is he loves to put outhigh proof, can put out some 140
proofs and he loves to put outwhiskey that has age on it nine
year, seven year, uh, 17 year.
We've tasted it when we're downthere.
(29:17):
But the coolest thing is, ifyou go down, amin will show you
around and he loves to get intohis barrel stock with you.
So great experience.
And you gotta check out amindown at old louisville whiskey
company if you're in thelouisville area.
Um, fantastic, but uh, that hesponsors are and I gotta get the
(29:41):
.
I forgot the, the barrel bangerhammer.
I'm getting it over here, folks, I got it.
Here is the barrel bangerhammer.
Uh, let's see.
Are we getting them?
More or less, this much is heldfor review.
Great, we're getting someholding for review messages
because some people are not verynice and that's really kind of
(30:05):
sad.
All right, so I should probablyoh, I could barrel bang them
both, but that means that Igotta pull in one more glen.
Which one?
These are not my brand.
(30:26):
Oh, I could do.
Yeah, I could do a river rootkinsey.
No, let's just do two glens.
I'm gonna pull that, I'm sure?
Oh well, we could use oursponsor glenn of the spirit of
french lick.
I got all right, so I'm gonnabe having one in each and I will
(30:51):
barrel bash them both.
We'll do a double barrel.
Bash this one here.
Let's talk about the Penelopeestate collection, because that
is kind of a cool thing thatthey're putting out.
What I love what Penelope isdoing is this creativity with
the stock.
Now that they are able to dothat, penelope single barrel
uncovers the character that lieswithin our finest age stocks.
(31:14):
Each barrel, unique in profile,is hand-selected from various
warehouses and floors after adecade of aging.
This is a 10-year mash bill.
All right, we got to get intothe light.
Um, this is 60 corn barley maltfour percent and rye 36 percent.
(31:45):
It was, the date was, it was12-21-13, warehouse floor J-5,
barrel pen 24-81, non-chilledfiltered.
This is 105 proof.
(32:07):
So there we go, bottled inLawrenceville, indiana, indiana.
So there's the 10-year pourthat all right.
And then, god, that smells.
(32:28):
I really I've smelt them, butbecause I had to pour the
samples, but I have not actually.
So this is the blend of straightbourbon whiskey, nine year.
So this is not a single barrel.
This is not a single barrel.
So this one Penelope PrivateSelect Annual Release explores
(32:57):
new and unique expressions ofour straight bourbon whiskey
blends using the finest of ouraged barrel stock.
From hand selecting the barrelsto creating each blend, private
Select strives to showcase thebest in all of us.
It is 74 corn, 1% wheat, 5%barley and 20% rye.
(33:22):
Batch 24-201, non-chilled,filtered.
There you go 101.2 proof.
So one's a single barrel andone's a batch.
So a single barrel.
Everybody knows you pick it.
It's based off.
What it is is what it is.
That's the 10 year and thisnine year is a bunch of the.
(33:42):
It could have older whiskey init, but the youngest whiskey in
it is a nine and they blended itand this is more towards what
danny would be looking for,because he's making it taste the
way he wants to make it taste.
So let's put that back here andthat right there.
Still, okay, so this is reallykind of cool.
(34:07):
Now let me explain the oldlouisville whiskey company
barrel banging uh review chart.
We base it off of nose, body,taste, finish.
We will wait.
We wait our scale to be higherfor the taste and the finish
(34:36):
because I think it's moreimportant where you can give
them five bangs each and thenose and the body.
You can give a total of fourbangs each for a perfect score
of 18, but one of the categoriesif it's exceptional you can
give an extra barrel bang, whichis called a butt up up.
(34:59):
You got to figure that one outby listening to past podcasts,
so all right.
So here is my barrel-banginghammer and let's get on with
this.
I got the two right here.
(35:19):
Patrick Berry, thank you so muchfor sending up these samples.
I really, really appreciate it.
Wish CT was joining us.
But yes, I'm sorry, mrMotorsports, that you can't
actually reach into the screenand take it out, but if you got
something you know, pour along.
(35:40):
Or in the future we do postabout a day in advance and a lot
of the stuff you can pick upand drink along with us.
So, all right, cheers for the10 years.
Well, let's start off with theLow Word Proof 101.
The nose on both of these arejust spectacular.
(36:02):
It's what bourbon should smelllike.
In this one, here you get atoasted oak smell, along with a
little bit of a red apple.
(36:24):
And then what is that?
I'm trying to pick that thatsmell up is not what, would that
be?
Marmalade?
All right, so the nine.
These have been open now for agood amount.
(36:53):
That's beautiful.
The oak is perfect.
It's almost like you can thatone percent wheat makes a
difference, but the higher cornlevel, I really like that mash
bill.
I would say, if I was to do amash bill in the future, I think
uh, I think it was 70 corn.
(37:17):
Let's see what that mash billwas.
Uh, put those away.
I'll hit that one again.
Let's see.
Is that the 10 or the 9?
This is 10, I know that whichis a much higher rye.
This mash bill was 74 corn, 20rye, 1 wheat and 5 barley.
(37:40):
I mean the.
I think the wheat is making adifference.
I really like that.
Nice Good.
Look at what it does.
Look at those long legs in thatglass.
(38:00):
All right, clear your palate.
Here we go.
Here we go, go.
(38:41):
This has a little bit morefloral nose and more instead of
a.
So the 10 drinks like a barrelproof there's some good things
going on in there, that thatapple comes through.
There's a little bit ofcinnamon, little bit of the oak,
(39:03):
the age on these.
So a lot of times when you'redealing with MGP in its younger
stages, a lot of the.
So this is not going forwardpicking up those big Kentucky
caramels.
It's picking up the oak and thetoast and the little bit of
(39:29):
that apple.
This one has a little bit applepie, both of them.
As far as bourbons, very, verygood.
And if you see the estatecollection, 10 or 9, so now I
know that someone Matt wastelling me he thought the 9 was
(39:53):
better than the 10.
So I'm going to have to.
I'm going to do the ratingsystem on this again after I
taste it through.
So it's exactly the same on thenose for the nine year.
(40:22):
I'm gonna have to do drunk mathbecause it's just like we just
had someone from Russia.
I'm sorry, I can't translate.
Maybe, walker, you can jumpacross and try and translate the
foreign thing for me.
That would be great.
If you can't, that's also Iwould say.
(40:44):
Honestly, this one is the noseon them both.
Let me see because, all right,I've got that much.
Let's roll that baby around.
One good thing about a glen isit can be, you can really aerate
it.
(41:04):
You can put it on its side,roll it, pick it up, wait for
the viscosity to roll off backin.
Okay, well, let's see whatthat's doing.
Wow, that's one of the biggestdrips I think I ever saw go down
, but this is dripping in a waya thinner, where the viscosity
(41:26):
on the 9-year is insane.
That's a 101.
But you know, danny, let's seewhat's happened.
Yeah, the body on that is alittle bit different.
I can't translate because Ican't copy their text.
Okay, no problem, I love thatglass that looks like.
(41:49):
So.
The glass is a glen karen, it'sa crystal glen karen.
It is the ultimate whiskeytasting glass.
There is the kinsey, which hasthe penelope logo on it, which
is kind of cool too.
So, um, that is cool.
Uh, all right.
So, once again, the nose I amgoing to basically both of them
(42:17):
are good, these estatecollection noses.
I mean, I'm going to say theone I like better is the 10-year
, because it's apple pie opposedto apple.
And I mean, honestly, if youdon't care about, if you guys
(42:39):
don't really care about gettingyou know and I'm sorry on
YouTube that there's a screenbecause we're supposed to have a
guest and that's the only way Ican get the guest on.
But since there's no guest,well, I mean, let's just get up
and finish this off without theguests, so I'll put myself on
there.
It's a better view, that's forsure.
(42:59):
I'll slide this over and I'llput this in here.
Yeah, to finish up the YouTube,let's go see.
All right, come on.
All right, let's see.
Yeah, that's looking good.
You guys don't need to see thescreen.
(43:21):
All right, there we go.
How's that, guys on YouTube?
Sorry about that.
On the rest of the podcasts, Ithink I'm not too far gone as
far as oh, we're getting close,that's good.
I would say.
There's both of them.
(43:45):
I can't give them, I can'tpenalize either one.
I enjoy both the noses and Iwould say, if I had to pick
between the two, I'm going togive the butt up and I can't
give it a butt up because it'snot super exceptional but the
witchcloth.
So I'm going to give them botha four on the barrel-banging Old
(44:08):
Louisville Whiskey Companyrating of the nose.
So we did a four.
So is that glass?
You know where that glass isavailable?
Mr Motorsports, right herecontacting me.
Mr Motorsports, right herecontacting me.
(44:37):
Uh, if you're on Facebook, youcan messenger me or I will.
Uh, I will try and get amessage.
You is, if, hopefully, youcould be on and I basically will
.
If you're in the United States,I ship and you can get one of
these awesome scotchie bourbonboy, glen Cairns.
I can get those for you.
So just if you leave in thething your number, I will text
(44:58):
you and we can get that going.
So just leave me your number.
All right, so we gave both ofthem a four.
So let's go on to the body.
Now I'm gonna say I don't.
I really want to say I can'tbelieve the 10 year 105, let's
see.
(45:18):
And the nine year.
In the glass, the nine yearswinning.
There's no doubt.
What it does is it's got thesethick legs.
All of a sudden they just startfalling off.
These are a little bit thinner,so in the glass, the nine years
winning as far as the body now,the body to me, uh is.
(45:39):
The body to me is how much youcan have a crappy tasting
bourbon or whiskey and it canhave a five, a butt up bump.
Body is how much it fills yourmouth when you drink it.
Does it go just on your tongue,roof of your mouth, under your
(45:59):
tongue, cheeks, how much?
That's to me what the body is,plus the viscosity of what it
does in the glass.
Those are the two things.
So I'm going to see what thebody is on the night.
It's delicious, it's great andit hits when you're talking body
(46:26):
.
It gets to the cheeks, thecinnamon's into the cheeks.
It's not a butt up up, becausethere's butt up ups that really
light the cheeks up.
The disc goes roof of yourmouth, under your tongue, back
of your throat, everything andyour cheeks are lighting up.
Now on the 10.
Body, on both these Are foursOn the barrel banging scale Of
(47:07):
four On the barrel banging scaleof four.
Yes, we do Japanese whiskey.
We do it once or twice a yearand I enjoy Japanese whiskey.
I've got a couple.
Usually it happens in Februaryor March.
(47:28):
It will be our first one, butthat would be something let's
see.
Unfortunately I'm outside inthe outside in the united states
, but I hoped it could becolorado or youtube.
Yeah, I can ship there when youget there.
But yes, glenn, karens areavailable on Amazon.
But definitely when you move tothe United States, make sure
(47:59):
that.
So, matt, I'm glad that youjoined us.
Thank you, I'm doing the 10.
So far, if I had to do the nose,the apple pie that I'm pulling
(48:20):
off on the 10 here on the nose,as opposed to the apple, the red
apple I'm pulling off, eventhough they're both equally as
their fours out of four, but Igive it a bump on the category
to the 10, but I will saythey're equal on.
Oh yeah, better late than never, but they're equal on the body,
(48:44):
because the 10-year has weighta little bit more into your
cheeks.
The 9-year gets into yourcheeks.
But the 9-year performs muchbetter viscosity-wise in the
glass than the 10-year in theglass.
It's a little thinner legs, soI give them a tie on that.
So now, just more reason tohave more's.
(49:10):
See the 10 year.
I mean, I understand, the 10year is a single barrel, the
nine year is danny's blend.
So catching me up to speed there, uh, matt, uh, can you tell us
a little bit?
Matt, just type up what the Xproject was, because I really
(49:31):
wanted to get down there withyou guys but I had the podcast
at Jervasi and I really had todo that.
So, matt, he went down withDanny and Ann and CT and I
missed out.
He didn't.
And honestly, let us know whatthe X.
Just type up what the.
I didn't, I didn't know whatthey were.
(49:52):
You know they were talkingabout it.
Tell us a little bit about itand then I'll read it, if you
could put that in in thecomments.
So now we go to, we're going togo to.
We got no's.
Now we're going to the realcategories taste and finish.
Now, taste wise, let's do this.
(50:13):
The nine-year A lot of caramel,some vanilla, then to oak.
A lot of caramel, some vanilla,then to oak.
(50:36):
Now the oak affects the finish,and that's not tobacco and
that's not chocolate.
It not tobacco, it's leather.
It's got a leather finish.
I'm kind of getting this finishdown.
(50:56):
I was working on the finishbecause I still could taste the
leather.
There you go, all right, solet's do the 10 is excelling.
(51:50):
I gotta see.
So the nine out of five.
I'm going to give the taste athree.
(52:15):
The reason why I'm giving it athree is I pick up a little bit
of.
I pick up the initial.
There's a nice caramel off thefront and then a little bit of
the apple mid palate, but thenit goes to leather and then
(52:37):
leather goes into the thing.
So it's a three.
It's three out of five.
I mean, we are on it's not onit's above, it's on the good
side of taste.
It's on the good side of taste.
(53:02):
Now, the taste of there's alittle bit of caramel and then a
little bit of the apple pie andit goes to not leather, it goes
to dark chocolate and then thefinish is dark chocolate and it
is the darkest of chocolateswith almost no sugar.
(53:23):
It is cacao.
You know those dark chocolateones, that type of thing.
Let's see, dude, you're advised.
Yeah, yes, all right.
So I give the flavor on thisbecause not a lot of it's, it's
(53:45):
good, but I'm going to give thistaste a four on the 10.
So four, 12, 11, with one morecategory to finish.
I'm not a fan, matt, of thatleather.
(54:12):
I don't mind it, but I don'twant that to be the last thing
that I taste.
We'll do it one more time.
Up against the dark chocolate,now that's much sweeter.
(54:38):
The apples, after doing that,now the apple, the apple with
the leathers.
There it's just up the lengthof the finish.
There's no bitterness.
It's funny how things canaffect you.
I will give the finish four outof five on the nine, a 16 out
(55:01):
of 18 on the nine here.
Fuck it, drink it, I'll get adrink out.
So Matt was telling me the X-Popproject is TGE tasting of four
new barrel finishes.
(55:22):
The base four grain is the basewhite label you find in the
store.
Second was the orla rosa sherrycask from spain and the third
was a cognac cask.
God, there's my mouse.
I gotta see more on that.
Come on, where's there?
(55:46):
You are all right, see more,okay.
The fourth was px sherrybarrels.
It walks you through eachfinish and they ask you your
favorite to put out the newfinishes.
So in other words, you were,you were part of what they were
going to do and that's reallykind of cool.
(56:06):
The X project is they areasking people around the country
to come and help them decidewhat they're going to put out as
far as their finishes.
What was your favorite, matt?
That's really kind of cool.
That's really kind of cool.
(56:33):
I do not have Rio, matt.
I think you drank all the Rio.
That's how that works, allright, so we got to finish up
the finish on 10.
Okay, the 10, I like the finish.
(56:58):
I'm gonna have to give that.
So I give the 10 a five on thefinish.
So we differ a little bit, matt.
Now I will.
I understand that you.
(57:19):
I'd like you to come taste theseright here with me, because
these have been open a good weekand a half, because I had to
send samples to CT and SuperNash.
They have 200.
I sent them both 200 millilitersamples to do this podcast.
(57:41):
They were both in on Sunday andneither one was able to join me
tonight, so I'm a little bitdepressed.
So the rating system on thesePenelopes at 100% and you'll
have to agree with me, right,matt?
You're saying the 9 was good inthe 10.
(58:02):
The 9 was better than the 10,but you liked both.
I'm saying the 10's better than9, but I mean I gave this a 16
out of 18 and a 17 out of 18.
The Penelope 10 won for mebased off of I like dark
chocolate and then in the endthat finished after drinking and
(58:24):
evolving these two in thetastings there was some caramel
with the dark chocolate.
So that's not a milk duck butthat is like for me is heaven.
I almost gave it a butt up upon the five to give it a perfect
score of 18.
But both these estate collectionpenelopes, uh, are right there
(58:47):
where I want bourbon to be.
Uh, when you're when you arereviewing, uh, when you're when
you are reviewing, sometimes youget some things that you know
it's with a little bit more ageit's even going to be better.
It's already good.
Nine overall was a great pourat the bar, but the 10 would be
(59:11):
better if there was a cigar withit.
The oak would be a betteraccented.
I'm telling you, the oak on the10 on this single barrel of
this 10 maybe there's it's adifferent barrel, but the oak on
the barrel on this 10 year wasdark chocolate.
There wasn't oak where the ninewas, where I was picking up the
(59:33):
oak, but so that's really kindof cool.
So I hope y'all enjoyed thispodcast tonight.
Uh, I will stay on a little bitfor Facebook and YouTube, but
we are going to end up.
(59:54):
So everybody on Facebook andYouTube, especially Mahan,
everybody on Facebook andYouTube.
You can stay and we're going totalk a little bit.
I'll watch more, whatever, butI'm going to end right now the
podcast for everybody on theaudio, so we'll get this going
(01:00:18):
tonight.
Uh, thank you so much, uh wendypavevich, uh, and then also uh
patrick berry for sending thesebottles.
Uh, penelope, the brand of MGP.
Now, really, I believe what youguys are, what's happening with
(01:00:40):
Danny and Michael and what'shappening with Ross and Squibb
and how you guys are promotingthis.
This brand has gone to adifferent level.
You guys are doing someexperimental stuff that is going
to hammer the hell out of howawesome your brand is.
(01:01:01):
So, uh, great, great, greatwhiskey to taste tonight.
Uh, I appreciate it.
Plus, you throw in what Ipicked up, uh, yesterday with
the havana and um, I'm all in onpenelope, there's no doubt
about it.
So, once again in the barrelbanging old louisville whiskey
(01:01:23):
company sponsored segment, uh,the 10 year pulls in uh 17 out
of 18 and uh nine year pulls a16 out of 18, and that's our
score.
So, wwwscotchiebourbonboyscomfor all things scotchy bourbon
boys.
(01:01:43):
You can get glenn karens, youcan get t-shirts and sometimes
you can get bourbon balls, butthe bourbon ball sold out so
fast this year it was insane.
We made double the amount andit was gone before you knew it.
Um, but also remember we are onfacebook, instagram, youtube
(01:02:05):
and x and then hopefully comingup on tiktok.
I'm hoping everything goes goodfor that.
And then also remember to onall the podcast formats iHeart,
spotify and Apple Plus.
Also, if you really want, it'slike Podcorn.
I mean, wherever you listen toa podcast, we're on that podcast
(01:02:30):
format.
But remember like, listen,subscribe, comment and leave
good feedback.
It's very important for us.
Uh, give us a five-star ratingon apple if you're there.
And also remember good bourbonequals good times and good
friends.
Drink responsibly, don't drinkand drive.
(01:02:52):
And remember to live your lifeuncut and unfiltered.
Little Steve-O will take us out.
Speaker 4 (01:03:13):
Oh, show me the way to the next whiskey bar.
Oh don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar.
Oh, don't ask why.
Oh don't ask why.
(01:03:34):
Oh don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
I tell you, I tell you.
I tell you, we must die.
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify, google
Podcasts and Amazon, we'll beright back.
(00:51):
We're here to have fun.
Speaker 3 (01:41):
Alright, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight holding out hope that
CT's gonna come in, but not sureyet.
I am going to, I'm just makingsure.
Okay, that transfer happenedTonight.
We are doing Penelope.
(02:02):
Initially, when I set this up Ihad Patrick Berry sent an email
asked from Luxco, and we knowWendy Pevich, who is the brand
ambassador for Penelope reallywell, and then also I know Danny
a little bit Palaci.
(02:23):
He basically is their masterblender.
I've met him two or three timessince.
You know we've hadconversations and whatnot.
Now Michael, I've just brieflymet him, but you know they are
Penelope and we'll go into thehistory and everything.
(02:51):
But we've had a lot of whatwould you say?
We've had a lot of experiencewith them and some because Wendy
Pevevich she basically has beena really good friend of ours
From the time I met her at thebarrel pick for Penelope a
couple years ago.
I was down there with them andthey came up and then Michael
did it Not Michael but Danny dida tasting for us and that's
(03:15):
where I got to meet everybodyand that really was a cool
experience that we had.
But got to meet Wendy and I'veseen Wendyendy at everywhere.
She's the brand ambassador forpenelope, but you know, as an
ambassador they're all overdoing everything.
So that's really kind of coolhow much uh brand stuff that
(03:37):
they do.
Uh, and I'm excited for thistonight, hopefully.
When I first started, I when uh,barry not barry but patrick
sent these up, uh, I sent outsamples to both ct and super
nash 200 milliliters because Ididn't really I really wanted to
do this podcast.
So then this week I was like,do you guys want to do it?
(03:59):
And they said yes and they bothwere going to make it, but
Super Nash has to work.
I'm going to send out an APVafter the podcast for him.
And then also one of the guysasked me one thing real quick on
YouTube.
(04:20):
It was the Super Bowl is comingup, not this weekend but the
following weekend.
He got the Eagles and the Chiefsand they asked me what I'm
looking at as far as this thatgoes.
And I'm going to be quitehonest I I've been a fan of both
the teams, both the Eagles andthe Chiefs, all year long.
Saquon Barkley is phenomenal.
I love him.
I had him on my both my fantasyteams.
(04:42):
He just does did a great job.
I had him on both my fantasyteams.
He just did a great job.
And then also Patrick Mahomeswe have here.
We have DraftKings and all thesports betting you can do, and I
pretty much did good the lasttwo years because of the Kansas
City Chiefs and I don't usuallylose when I'm betting on them
(05:02):
and betting on Patrick Mahomesand all the stuff.
He's going to do Same thing,and so it was a good year for
that.
So I think I'm going to go withthe Chiefs that's who I'm going
to be rooting for but I reallythink the Eagles, with that
number one defense, has a chance.
I just think that Mahomes justknows how to win and that's why
I'm going with that.
But anyways, let's get back totonight's podcast of the Scotchy
(05:27):
Bourbon Boys, penelope.
But I'll just cover a couple ofthings.
I'm still trying to stall outto get CT in here.
I don't know if he's going tobe able to make it, but we're
already 20 minutes into this andhe's not here.
So there's a good chance.
(05:51):
He probably won't make it andI'm going to be doing this on my
own, but I am excited for thisbecause, uh, uh, the evolution
of how it went.
But rememberwwwscotchiepervinboyscom for all
things scotchy bourbon boys.
You can get a t-shirt like thisand a glenn karen.
We're bundling them, uh, as adeal.
So if you're interested in at-shirt and a glenn, contact me
I will get that to you.
Um, chimpy fella says what wesipping on.
(06:12):
We're sipping on penelopetonight.
Uh, there, now, remember, we'reon facebook, instagram, youtube
x and hoping to be on tiktoksoon if the changes happen.
We are also on all the majorpodcast formats Apple, spotify,
iheart.
We're on Amazon, google.
(06:35):
I mean, it's just, it's crazyhow many different places we are
.
If you listen to podcasts,we're on a pod, pod, pod com.
It's just there's some podcasts, that's what it pod pod, cam,
pod or something.
Anyways, it doesn't matter.
But no matter where you listen,like, listen, subscribe,
(06:57):
comment and leave good feedback.
We need you.
We definitely need you guys.
Feedback.
We need you.
We definitely need you guys.
It's just like the bigger thisgets, the more people that we
see, the more stuff that we'redoing.
We're super excited.
The YouTube just keeps growing.
The Facebook is just the amountof views that we get on each
(07:21):
podcast through the groups.
We want to thank everybody inall the whiskey groups who watch
us and we really appreciateeverybody out there.
We do this and we do this withhonesty.
We will tell you that nobodylikes all bourbons and all
whiskeys.
Everybody has different thingsin their palates.
Just because I don't like abourbon or a whiskey doesn't
(07:42):
mean that it's bad, that it wasmade bad.
It just means that's not mypalate.
But what we like about it isall you guys out there with the
same palates.
I know that I have a palatesimilar to Greg Schneider's,
because I think I have never notliked a thing that he's made.
(08:03):
I'm not a huge rye fan, but hisrise were fantastic.
Uh, yeah, just everything.
Uh, all this stuff.
And so, uh, I can't wait tillgreg gets on to the next, uh,
the next endeavor and cheers tothat, and hopefully we'll have
him on.
Uh, but at the same time, youknow, right now, two of my
(08:26):
favorite distillers are looking.
Uh, one's just starting outagain and the other one's
looking where to go.
So cheers to that uh podcast inthe chicago, bourbon and
american whiskey junkies.
Facebook for you, since therewere issues earlier.
Thank, thank you there, john,for posting Everybody out there
(08:46):
if you can share this whilewe're live anywhere.
Anyhow, whatever you do,greatly appreciate it while
you're listening because,honestly, facebook has just been
kind of all of a sudden therefor a while.
They're letting me go and dostuff, and then I started and
now all of a sudden they got me.
(09:07):
They're starting up things thatI was doing for the last year.
All of a sudden there's aproblem with it, and this is how
facebook and youtube and allthese these social medias work.
But you gotta work within theparameters because this is the
world we live in.
So, as long as I get you guyson that, everybody's listening
once again, everybody.
Uh, if you're drinking onsomething and you just stopped
(09:29):
in, make sure you let us know,all right.
So, uh, I gave him 25 minutes.
I'm hoping he can pop in, allright.
So what I going to do is,before I actually start getting
into, you know, because CT andMatt Lyson went down to Dublin,
(09:54):
which is right outside ofColumbus, and there was an event
we were invited to for Penelope.
We were invited by Wendy.
She sent it off.
I sent it to them.
They were able to go.
I wasn't.
I was at a podcast that I hadtried to schedule for two years.
I was able, and it was fiveminutes from my house in two
hours and five minutes.
It wasn't, but I went, you knowwhen, when I was seeing
(10:16):
everybody there uh, it was.
I was very sad that I couldn'tgo.
Uh, wish I was there.
Ann Dimmick from OHLQ and herhusband James, also Matt, and CT
went and then, you know, went,everybody was there, pictures of
Michael and Danny, and theywere talking about I believe
(10:37):
it's called Project X.
I don't know a lot about it.
I haven't been able to talk toct since last thursday, uh,
(11:04):
about it.
But we got this estate.
Uh's how I want to say, yeah,uh, he is the owner and when he
and his wife carrie, uh, I'mpretty sure I'm, I'm just, you
know, I'm gonna make sure um,we're expecting their first
child.
Uh, they want, he wanted tomake a spirit that celebrated
(11:27):
the birth and it was a girl andthey named her Penelope, so
(11:52):
Penelope together.
Now they started in New Jerseyagainst all odds, because that's
not a lot of places wherepeople start whiskey brand and
they were buying MGP from MGP,which is now Ross and squib.
(12:13):
Now there's a lot of brands outthere that bought and buy from
MGP.
I know that Rosewood, bourbonsand Ryes are MGP, can be, they
do a Contexian version, buttheir Indiana one is definitely
(12:35):
MGP.
You've got Smoke Wagon MGP,you've got New Lou MGP.
I mean there's lots and lots ofbrands that blend.
I know that blends MGP whiskeytogether.
I know that MGP was part ofWatershed down at the start and
(13:00):
there's so many different placesDayton Barrel Works, there's so
many different.
You know that's.
They became a brand launcher.
But I'll even give you a newriff which was kentucky, indiana
and ohio blend and one of themwas mgp.
And then when that, when new,it was called OKI Ohio, kentucky
(13:27):
, indiana, and they did thatwhile they built their
distillery and then it was sucha popular brand when they went
to become New Riff they wereable to sell that brand off and
it's still produced today.
So there's a lot of MGP.
It's in Lawrenceburg, indiana,right across the river from
Kentucky.
So you can't, you know, fromnature's standpoint, in my
(13:49):
opinion, the limestone, thewater, the river, everything is.
You know, it's the same asBuffalo Trace or whatever.
So they produced for a longtime.
They've been producing for along time.
They were producing duringProhibition.
I know that that distillery wasraided by Remus.
(14:15):
Remus was getting a lot ofwhiskey out of it.
It was Ross and Squid back thenand then it became MGP and MGP
has set up a great marketingprogram.
I know that Old Elk is theyused and took one of MGP's
distillers, greg, and he met.
He then went there with his ownwhat would you say stash that
(14:43):
he had distilled and was readyto go, and they made a brand out
of it and they still distill itand send it out.
So MGP has.
What's really cool is RossCornelison, who is now the
master distiller at 1792.
He also came from Ross andSquibb, so that's really cool.
(15:03):
It's a big distillery.
It's one that I really need toget to.
I need, I have not been there.
I even know Dark Arts withMacaulay Minton.
He goes there and picks out hisbarrels.
It's crazy.
But all these different brandswere being produced and when you
think about it, what's what?
The main crazy aspect of it wasthat you know MGP was just
(15:29):
pumping it out and all thesebrands Penelope with Danny.
I've always felt they did areally good job.
Plus, they were willing to dothat marketing.
They came into Ohio when theywere getting released.
Penelope just didn't sit on theshelf, it moves.
And then they also producedenough to keep it on the shelf,
(15:52):
which was really nice.
And they have different brands.
I mean they've got Double Oak.
I mean there's so manydifferent brands that they've
come out and different ideas andthey're so creative.
But, mgp, when they, they andthen had purchased luxco, and
when they purchased luxco thatcame with limestone branch and
(16:13):
they, they did that.
Well then luxco bought penelope.
Okay, but they, when theybought penelope, they basically
bought them with the idea oflet's, instead of have them
struggling to buy barrels andreally working and building and
going slowly, let's buy them.
(16:35):
Okay.
Super Nash is on tonight.
He's having to work, so he'sjust checking in from time to
time.
So that's okay.
Thank you, nash, in from timeto time, so that's okay.
Thank you, nash, for saving asmuch as you could.
So, with Penelope and Danny andMichael and you know that was
(16:58):
fan they basically bought themout.
So they went from strugglingpeople I believe the actual
buyout was 110 with incentivesup to another 110 million
upfront and then another 105million with incentives if they
(17:21):
hit the things in 2025, which isnow.
So that's 200 of what I heardwas $216 million.
And now they, but they alsothey also Danny and Michael were
stayed on and Wendy also as thebrand ambassador and now,
(17:46):
instead of they had the strengthof MGP behind them.
This is the only brand that MGPhas bought of their you know,
of who was buying their stuff,and it's really kind of cool
when you think about it.
So the strength of this companyhas gotten really a big
(18:08):
background.
They now have the ability tomake a lot more and get this.
This is the brand of you knowthat they're putting out that
mgp it's it's what mgp?
But they still are using danny,michael and the same, the same
core people.
Danny now gets to talk to him alittle bit.
(18:28):
It's a lot different to, it's alot easier, not having so much
pressure, but he's blending on alarger scale, and said that
it's been coming out pretty good.
So I have an old one when theyweren't owned by mgp or and they
were this.
But this is, uh, a barrelstrength that I picked up and,
(18:51):
um, let me get, let's gettechnical here.
Thomas Anderson says they'vebeen doing a good job with their
brands in the last few years.
There's no doubt about it.
I wish, thomas, you would havepicked up that Havana, because I
(19:12):
got it.
And so this barrel strength wasI picked this up for a podcast
and it's corn, rye wheat maltedbarley, so it's a four grain.
It was 115.8 proof.
Uh, 57.6 abv and this was batch11 on the four grain and it is
(19:36):
um, after it's been sittingthere for a couple, a little bit
.
Uh, honestly fantastic.
So I going to put that in thisnice Kinsey Penelope drinking
glass.
We're always going to highlightdifferent ways to drink.
I prefer usually a Glen, but Ihave no problem with the Kinsey.
(19:57):
There's lots of them out thereand this is the one that I got
with the Penelope pee on.
So I'm drinking that tonightwith this barrel strength, so
I'm liking it.
Um, someone asked the age, andit's always three years or older
(20:34):
, but I never felt that whenyou're dealing with I've had
some four-year, three-yearbourbon that's every bit as good
as seven, so that's not aproblem.
All right.
So the one that I'm going toget into now, and I do believe,
well, I can do this, so I almostwant to barrel bash this at a
different time.
Bang, barrel, bang.
(20:54):
Sorry there, this is the newone that just got released here
in ohio and it's the havavana.
Now the Havana for Penelope.
And when we were at the eventthe event that me and CT and
Rachel went to at the speakeasy.
Danny wasn't there, but Rachelwas not.
(21:17):
Rachel Wendy was there andshe's the one that with the hors
d'oeuvres and the pours andwhat she told us about
everything.
It was a sensory extravaganza,but I knew that Havana was
coming out.
Our good friend Matt Lyson,from Cleveland on the Rocks,
(21:37):
loves Rio, which is a rum castfinish, but this is a straight
bourbon whiskey finished inmaple syrup and rum barrels for
a double cast finish.
So that is really in its Cooperspirits, penelope.
So this one is takes ourstraight whiskeys on a world
(22:00):
tour, pairing Penelope withunique casts from around the
world Inspired by neon lights,warm, humid nights and mambo
beats.
Havana finishes our straightbourbon whiskey in rum barrels
renowned for their molasses,confection and tropical
(22:21):
sweetness.
Let the flavors transport youto the charm of old havana.
So there you go, and then maplesyrup too.
There you go, finish theirstraight bourbon whiskey in rum
barrels and then it gets doublecast into maple syrup.
(22:47):
I mean, let's see what's theproof on this.
This one is 95 proof, 94.6, andthis is the first batch of
Havana.
So there you go.
I'll just quick give you guys areview on this because, pick
this up, it was there, I knewabout it and I'm just like I
(23:11):
pulled the trigger.
All right, so there's theHavana.
Let's see, it's so good.
I mean that is delicious.
(23:35):
You get the little bit of therum-ness, but then you get the
maple syrup and, like I said,who doesn't like maple syrup?
Okay, or bourbon barrel maplesyrup, it's fantastic.
And so when you put the rumbarrel finish into the maple
(23:56):
syrup, it only I mean it takesyou on a ride that your brain.
There's nothing like it.
And it's 95 proof.
That's what it said.
And at 95 proof, this drinks 80proof.
I mean this is drinkable, thisis so drinkable.
So anybody have this out there.
(24:20):
Anybody had it before, becauseit's pretty damn good.
Yeah, if you're, if you are,that is a bridge bourbon for
finished bourbons.
I think it's one of the betterfinished bourbons.
(24:59):
I've always said I would be apirate.
Um, I like what greg has donewith his rum barrel finishes
those, but those tend to be morebourbon or rye forward with rum
as an accent.
This is more like a 50-50 thing.
It could even be 60-50.
(25:22):
The rum so the reason why youpick up, that's always the what
would you say, the sting whenyou're drinking rum.
It has a starchy wood aspect ofrum that's on the, usually with
(25:57):
the flavors of the vanilla andeverything.
Well, that's there instead ofthe spice of the whiskey and
then there's a maple flavor init along with that rum.
That is just.
That's a third.
Third and third balance.
(26:18):
So it's a very well-balancedwhiskey, very unique.
So I definitely would recommendit.
I don't know, not a long hug, Imean a finish, not a long
finish.
It's good, all right.
So we are going to get to.
Obviously, we're 50, 30, 40minutes in.
(26:45):
Ct's not going to be joining usKind of sad a little bit
because they all both havesamples, so now they get to
drink their samples alone.
Um, but this is something Isaid I would do for patrick
berry.
Uh, he sent me the samples.
Uh, as a podcaster, you like toget, have people of brands send
(27:05):
you samples and let you letthem know what you um like all
right, if you want, want tostart a bit, just rerun some of
these products directly in themanufacturer.
Oh, we're in somebody fromYaroslav Yaroslav.
And then guys ask yes, I willanswer your question a little
(27:27):
bit later, if you hang around.
It's like what you said, mrMotorsports.
It happens all the time.
So we are going to do so.
We got the nine year here andthe 10 year of the estate
(27:50):
collection.
Now I was told by Matt Lysonthat the 9-year was better, but
CT thought the 10-year wasbetter.
But I will tell you, I'm goingto put these two up against each
other and we will start our oldLouisville whiskey company.
(28:15):
Old Louisville is in Louisville,kentucky.
You got to go see Amin Karr.
He owns the Old LouisvilleWhiskey Company.
He just put in his brand newcopper.
Still, you should go in andcheck that out.
It's kind of cool.
(28:35):
But uh, amin was an ex uh liquorstore owner who bought a lot of
barrels and at one point, uh,he figured that out and thought
why don't I start my own brand?
And he does some unique stuffdown there.
Um, one of his.
He likes to get stuff and ageit.
(28:55):
He's been around for a littlebit.
Uh, one of the one of thereally, really good things that
he does is he loves to put outhigh proof, can put out some 140
proofs and he loves to put outwhiskey that has age on it nine
year, seven year, uh, 17 year.
We've tasted it when we're downthere.
(29:17):
But the coolest thing is, ifyou go down, amin will show you
around and he loves to get intohis barrel stock with you.
So great experience.
And you gotta check out amindown at old louisville whiskey
company if you're in thelouisville area.
Um, fantastic, but uh, that hesponsors are and I gotta get the
(29:41):
.
I forgot the, the barrel bangerhammer.
I'm getting it over here, folks, I got it.
Here is the barrel bangerhammer.
Uh, let's see.
Are we getting them?
More or less, this much is heldfor review.
Great, we're getting someholding for review messages
because some people are not verynice and that's really kind of
(30:05):
sad.
All right, so I should probablyoh, I could barrel bang them
both, but that means that Igotta pull in one more glen.
Which one?
These are not my brand.
(30:26):
Oh, I could do.
Yeah, I could do a river rootkinsey.
No, let's just do two glens.
I'm gonna pull that, I'm sure?
Oh well, we could use oursponsor glenn of the spirit of
french lick.
I got all right, so I'm gonnabe having one in each and I will
(30:51):
barrel bash them both.
We'll do a double barrel.
Bash this one here.
Let's talk about the Penelopeestate collection, because that
is kind of a cool thing thatthey're putting out.
What I love what Penelope isdoing is this creativity with
the stock.
Now that they are able to dothat, penelope single barrel
uncovers the character that lieswithin our finest age stocks.
(31:14):
Each barrel, unique in profile,is hand-selected from various
warehouses and floors after adecade of aging.
This is a 10-year mash bill.
All right, we got to get intothe light.
Um, this is 60 corn barley maltfour percent and rye 36 percent.
(31:45):
It was, the date was, it was12-21-13, warehouse floor J-5,
barrel pen 24-81, non-chilledfiltered.
This is 105 proof.
(32:07):
So there we go, bottled inLawrenceville, indiana, indiana.
So there's the 10-year pourthat all right.
And then, god, that smells.
(32:28):
I really I've smelt them, butbecause I had to pour the
samples, but I have not actually.
So this is the blend of straightbourbon whiskey, nine year.
So this is not a single barrel.
This is not a single barrel.
So this one Penelope PrivateSelect Annual Release explores
(32:57):
new and unique expressions ofour straight bourbon whiskey
blends using the finest of ouraged barrel stock.
From hand selecting the barrelsto creating each blend, private
Select strives to showcase thebest in all of us.
It is 74 corn, 1% wheat, 5%barley and 20% rye.
(33:22):
Batch 24-201, non-chilled,filtered.
There you go 101.2 proof.
So one's a single barrel andone's a batch.
So a single barrel.
Everybody knows you pick it.
It's based off.
What it is is what it is.
That's the 10 year and thisnine year is a bunch of the.
(33:42):
It could have older whiskey init, but the youngest whiskey in
it is a nine and they blended itand this is more towards what
danny would be looking for,because he's making it taste the
way he wants to make it taste.
So let's put that back here andthat right there.
Still, okay, so this is reallykind of cool.
(34:07):
Now let me explain the oldlouisville whiskey company
barrel banging uh review chart.
We base it off of nose, body,taste, finish.
We will wait.
We wait our scale to be higherfor the taste and the finish
(34:36):
because I think it's moreimportant where you can give
them five bangs each and thenose and the body.
You can give a total of fourbangs each for a perfect score
of 18, but one of the categoriesif it's exceptional you can
give an extra barrel bang, whichis called a butt up up.
(34:59):
You got to figure that one outby listening to past podcasts,
so all right.
So here is my barrel-banginghammer and let's get on with
this.
I got the two right here.
(35:19):
Patrick Berry, thank you so muchfor sending up these samples.
I really, really appreciate it.
Wish CT was joining us.
But yes, I'm sorry, mrMotorsports, that you can't
actually reach into the screenand take it out, but if you got
something you know, pour along.
(35:40):
Or in the future we do postabout a day in advance and a lot
of the stuff you can pick upand drink along with us.
So, all right, cheers for the10 years.
Well, let's start off with theLow Word Proof 101.
The nose on both of these arejust spectacular.
(36:02):
It's what bourbon should smelllike.
In this one, here you get atoasted oak smell, along with a
little bit of a red apple.
(36:24):
And then what is that?
I'm trying to pick that thatsmell up is not what, would that
be?
Marmalade?
All right, so the nine.
These have been open now for agood amount.
(36:53):
That's beautiful.
The oak is perfect.
It's almost like you can thatone percent wheat makes a
difference, but the higher cornlevel, I really like that mash
bill.
I would say, if I was to do amash bill in the future, I think
uh, I think it was 70 corn.
(37:17):
Let's see what that mash billwas.
Uh, put those away.
I'll hit that one again.
Let's see.
Is that the 10 or the 9?
This is 10, I know that whichis a much higher rye.
This mash bill was 74 corn, 20rye, 1 wheat and 5 barley.
(37:40):
I mean the.
I think the wheat is making adifference.
I really like that.
Nice Good.
Look at what it does.
Look at those long legs in thatglass.
(38:00):
All right, clear your palate.
Here we go.
Here we go, go.
(38:41):
This has a little bit morefloral nose and more instead of
a.
So the 10 drinks like a barrelproof there's some good things
going on in there, that thatapple comes through.
There's a little bit ofcinnamon, little bit of the oak,
(39:03):
the age on these.
So a lot of times when you'redealing with MGP in its younger
stages, a lot of the.
So this is not going forwardpicking up those big Kentucky
caramels.
It's picking up the oak and thetoast and the little bit of
(39:29):
that apple.
This one has a little bit applepie, both of them.
As far as bourbons, very, verygood.
And if you see the estatecollection, 10 or 9, so now I
know that someone Matt wastelling me he thought the 9 was
(39:53):
better than the 10.
So I'm going to have to.
I'm going to do the ratingsystem on this again after I
taste it through.
So it's exactly the same on thenose for the nine year.
(40:22):
I'm gonna have to do drunk mathbecause it's just like we just
had someone from Russia.
I'm sorry, I can't translate.
Maybe, walker, you can jumpacross and try and translate the
foreign thing for me.
That would be great.
If you can't, that's also Iwould say.
(40:44):
Honestly, this one is the noseon them both.
Let me see because, all right,I've got that much.
Let's roll that baby around.
One good thing about a glen isit can be, you can really aerate
it.
(41:04):
You can put it on its side,roll it, pick it up, wait for
the viscosity to roll off backin.
Okay, well, let's see whatthat's doing.
Wow, that's one of the biggestdrips I think I ever saw go down
, but this is dripping in a waya thinner, where the viscosity
(41:26):
on the 9-year is insane.
That's a 101.
But you know, danny, let's seewhat's happened.
Yeah, the body on that is alittle bit different.
I can't translate because Ican't copy their text.
Okay, no problem, I love thatglass that looks like.
(41:49):
So.
The glass is a glen karen, it'sa crystal glen karen.
It is the ultimate whiskeytasting glass.
There is the kinsey, which hasthe penelope logo on it, which
is kind of cool too.
So, um, that is cool.
Uh, all right.
So, once again, the nose I amgoing to basically both of them
(42:17):
are good, these estatecollection noses.
I mean, I'm going to say theone I like better is the 10-year
, because it's apple pie opposedto apple.
And I mean, honestly, if youdon't care about, if you guys
(42:39):
don't really care about gettingyou know and I'm sorry on
YouTube that there's a screenbecause we're supposed to have a
guest and that's the only way Ican get the guest on.
But since there's no guest,well, I mean, let's just get up
and finish this off without theguests, so I'll put myself on
there.
It's a better view, that's forsure.
(42:59):
I'll slide this over and I'llput this in here.
Yeah, to finish up the YouTube,let's go see.
All right, come on.
All right, let's see.
Yeah, that's looking good.
You guys don't need to see thescreen.
(43:21):
All right, there we go.
How's that, guys on YouTube?
Sorry about that.
On the rest of the podcasts, Ithink I'm not too far gone as
far as oh, we're getting close,that's good.
I would say.
There's both of them.
(43:45):
I can't give them, I can'tpenalize either one.
I enjoy both the noses and Iwould say, if I had to pick
between the two, I'm going togive the butt up and I can't
give it a butt up because it'snot super exceptional but the
witchcloth.
So I'm going to give them botha four on the barrel-banging Old
(44:08):
Louisville Whiskey Companyrating of the nose.
So we did a four.
So is that glass?
You know where that glass isavailable?
Mr Motorsports, right herecontacting me.
Mr Motorsports, right herecontacting me.
(44:37):
Uh, if you're on Facebook, youcan messenger me or I will.
Uh, I will try and get amessage.
You is, if, hopefully, youcould be on and I basically will
.
If you're in the United States,I ship and you can get one of
these awesome scotchie bourbonboy, glen Cairns.
I can get those for you.
So just if you leave in thething your number, I will text
(44:58):
you and we can get that going.
So just leave me your number.
All right, so we gave both ofthem a four.
So let's go on to the body.
Now I'm gonna say I don't.
I really want to say I can'tbelieve the 10 year 105, let's
see.
(45:18):
And the nine year.
In the glass, the nine yearswinning.
There's no doubt.
What it does is it's got thesethick legs.
All of a sudden they just startfalling off.
These are a little bit thinner,so in the glass, the nine years
winning as far as the body now,the body to me, uh is.
(45:39):
The body to me is how much youcan have a crappy tasting
bourbon or whiskey and it canhave a five, a butt up bump.
Body is how much it fills yourmouth when you drink it.
Does it go just on your tongue,roof of your mouth, under your
(45:59):
tongue, cheeks, how much?
That's to me what the body is,plus the viscosity of what it
does in the glass.
Those are the two things.
So I'm going to see what thebody is on the night.
It's delicious, it's great andit hits when you're talking body
(46:26):
.
It gets to the cheeks, thecinnamon's into the cheeks.
It's not a butt up up, becausethere's butt up ups that really
light the cheeks up.
The disc goes roof of yourmouth, under your tongue, back
of your throat, everything andyour cheeks are lighting up.
Now on the 10.
Body, on both these Are foursOn the barrel banging scale Of
(47:07):
four On the barrel banging scaleof four.
Yes, we do Japanese whiskey.
We do it once or twice a yearand I enjoy Japanese whiskey.
I've got a couple.
Usually it happens in Februaryor March.
(47:28):
It will be our first one, butthat would be something let's
see.
Unfortunately I'm outside inthe outside in the united states
, but I hoped it could becolorado or youtube.
Yeah, I can ship there when youget there.
But yes, glenn, karens areavailable on Amazon.
But definitely when you move tothe United States, make sure
(47:59):
that.
So, matt, I'm glad that youjoined us.
Thank you, I'm doing the 10.
So far, if I had to do the nose,the apple pie that I'm pulling
(48:20):
off on the 10 here on the nose,as opposed to the apple, the red
apple I'm pulling off, eventhough they're both equally as
their fours out of four, but Igive it a bump on the category
to the 10, but I will saythey're equal on.
Oh yeah, better late than never, but they're equal on the body,
(48:44):
because the 10-year has weighta little bit more into your
cheeks.
The 9-year gets into yourcheeks.
But the 9-year performs muchbetter viscosity-wise in the
glass than the 10-year in theglass.
It's a little thinner legs, soI give them a tie on that.
So now, just more reason tohave more's.
(49:10):
See the 10 year.
I mean, I understand, the 10year is a single barrel, the
nine year is danny's blend.
So catching me up to speed there, uh, matt, uh, can you tell us
a little bit?
Matt, just type up what the Xproject was, because I really
(49:31):
wanted to get down there withyou guys but I had the podcast
at Jervasi and I really had todo that.
So, matt, he went down withDanny and Ann and CT and I
missed out.
He didn't.
And honestly, let us know whatthe X.
Just type up what the.
I didn't, I didn't know whatthey were.
(49:52):
You know they were talkingabout it.
Tell us a little bit about itand then I'll read it, if you
could put that in in thecomments.
So now we go to, we're going togo to.
We got no's.
Now we're going to the realcategories taste and finish.
Now, taste wise, let's do this.
(50:13):
The nine-year A lot of caramel,some vanilla, then to oak.
A lot of caramel, some vanilla,then to oak.
(50:36):
Now the oak affects the finish,and that's not tobacco and
that's not chocolate.
It not tobacco, it's leather.
It's got a leather finish.
I'm kind of getting this finishdown.
(50:56):
I was working on the finishbecause I still could taste the
leather.
There you go, all right, solet's do the 10 is excelling.
(51:50):
I gotta see.
So the nine out of five.
I'm going to give the taste athree.
(52:15):
The reason why I'm giving it athree is I pick up a little bit
of.
I pick up the initial.
There's a nice caramel off thefront and then a little bit of
the apple mid palate, but thenit goes to leather and then
(52:37):
leather goes into the thing.
So it's a three.
It's three out of five.
I mean, we are on it's not onit's above, it's on the good
side of taste.
It's on the good side of taste.
(53:02):
Now, the taste of there's alittle bit of caramel and then a
little bit of the apple pie andit goes to not leather, it goes
to dark chocolate and then thefinish is dark chocolate and it
is the darkest of chocolateswith almost no sugar.
(53:23):
It is cacao.
You know those dark chocolateones, that type of thing.
Let's see, dude, you're advised.
Yeah, yes, all right.
So I give the flavor on thisbecause not a lot of it's, it's
(53:45):
good, but I'm going to give thistaste a four on the 10.
So four, 12, 11, with one morecategory to finish.
I'm not a fan, matt, of thatleather.
(54:12):
I don't mind it, but I don'twant that to be the last thing
that I taste.
We'll do it one more time.
Up against the dark chocolate,now that's much sweeter.
(54:38):
The apples, after doing that,now the apple, the apple with
the leathers.
There it's just up the lengthof the finish.
There's no bitterness.
It's funny how things canaffect you.
I will give the finish four outof five on the nine, a 16 out
(55:01):
of 18 on the nine here.
Fuck it, drink it, I'll get adrink out.
So Matt was telling me the X-Popproject is TGE tasting of four
new barrel finishes.
(55:22):
The base four grain is the basewhite label you find in the
store.
Second was the orla rosa sherrycask from spain and the third
was a cognac cask.
God, there's my mouse.
I gotta see more on that.
Come on, where's there?
(55:46):
You are all right, see more,okay.
The fourth was px sherrybarrels.
It walks you through eachfinish and they ask you your
favorite to put out the newfinishes.
So in other words, you were,you were part of what they were
going to do and that's reallykind of cool.
(56:06):
The X project is they areasking people around the country
to come and help them decidewhat they're going to put out as
far as their finishes.
What was your favorite, matt?
That's really kind of cool.
That's really kind of cool.
(56:33):
I do not have Rio, matt.
I think you drank all the Rio.
That's how that works, allright, so we got to finish up
the finish on 10.
Okay, the 10, I like the finish.
(56:58):
I'm gonna have to give that.
So I give the 10 a five on thefinish.
So we differ a little bit, matt.
Now I will.
I understand that you.
(57:19):
I'd like you to come taste theseright here with me, because
these have been open a good weekand a half, because I had to
send samples to CT and SuperNash.
They have 200.
I sent them both 200 millilitersamples to do this podcast.
(57:41):
They were both in on Sunday andneither one was able to join me
tonight, so I'm a little bitdepressed.
So the rating system on thesePenelopes at 100% and you'll
have to agree with me, right,matt?
You're saying the 9 was good inthe 10.
(58:02):
The 9 was better than the 10,but you liked both.
I'm saying the 10's better than9, but I mean I gave this a 16
out of 18 and a 17 out of 18.
The Penelope 10 won for mebased off of I like dark
chocolate and then in the endthat finished after drinking and
(58:24):
evolving these two in thetastings there was some caramel
with the dark chocolate.
So that's not a milk duck butthat is like for me is heaven.
I almost gave it a butt up upon the five to give it a perfect
score of 18.
But both these estate collectionpenelopes, uh, are right there
(58:47):
where I want bourbon to be.
Uh, when you're when you arereviewing, uh, when you're when
you are reviewing, sometimes youget some things that you know
it's with a little bit more ageit's even going to be better.
It's already good.
Nine overall was a great pourat the bar, but the 10 would be
(59:11):
better if there was a cigar withit.
The oak would be a betteraccented.
I'm telling you, the oak on the10 on this single barrel of
this 10 maybe there's it's adifferent barrel, but the oak on
the barrel on this 10 year wasdark chocolate.
There wasn't oak where the ninewas, where I was picking up the
(59:33):
oak, but so that's really kindof cool.
So I hope y'all enjoyed thispodcast tonight.
Uh, I will stay on a little bitfor Facebook and YouTube, but
we are going to end up.
(59:54):
So everybody on Facebook andYouTube, especially Mahan,
everybody on Facebook andYouTube.
You can stay and we're going totalk a little bit.
I'll watch more, whatever, butI'm going to end right now the
podcast for everybody on theaudio, so we'll get this going
(01:00:18):
tonight.
Uh, thank you so much, uh wendypavevich, uh, and then also uh
patrick berry for sending thesebottles.
Uh, penelope, the brand of MGP.
Now, really, I believe what youguys are, what's happening with
(01:00:40):
Danny and Michael and what'shappening with Ross and Squibb
and how you guys are promotingthis.
This brand has gone to adifferent level.
You guys are doing someexperimental stuff that is going
to hammer the hell out of howawesome your brand is.
(01:01:01):
So, uh, great, great, greatwhiskey to taste tonight.
Uh, I appreciate it.
Plus, you throw in what Ipicked up, uh, yesterday with
the havana and um, I'm all in onpenelope, there's no doubt
about it.
So, once again in the barrelbanging old louisville whiskey
(01:01:23):
company sponsored segment, uh,the 10 year pulls in uh 17 out
of 18 and uh nine year pulls a16 out of 18, and that's our
score.
So, wwwscotchiebourbonboyscomfor all things scotchy bourbon
boys.
(01:01:43):
You can get glenn karens, youcan get t-shirts and sometimes
you can get bourbon balls, butthe bourbon ball sold out so
fast this year it was insane.
We made double the amount andit was gone before you knew it.
Um, but also remember we are onfacebook, instagram, youtube
(01:02:05):
and x and then hopefully comingup on tiktok.
I'm hoping everything goes goodfor that.
And then also remember to onall the podcast formats iHeart,
spotify and Apple Plus.
Also, if you really want, it'slike Podcorn.
I mean, wherever you listen toa podcast, we're on that podcast
(01:02:30):
format.
But remember like, listen,subscribe, comment and leave
good feedback.
It's very important for us.
Uh, give us a five-star ratingon apple if you're there.
And also remember good bourbonequals good times and good
friends.
Drink responsibly, don't drinkand drive.
(01:02:52):
And remember to live your lifeuncut and unfiltered.
Little Steve-O will take us out.
Speaker 4 (01:03:13):
Oh, show me the way to the next whiskey bar.
Oh don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar.
Oh, don't ask why.
Oh don't ask why.
(01:03:34):
Oh don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
I tell you, I tell you.
I tell you, we must die.
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