March 18, 2025 • 48 mins
Martin and Pat transformed a friendship at Burns Pub in Columbus into Bua, an exceptional Irish whiskey brand that competes with giants while maintaining local Ohio roots. Their Black Label expression, finished in Irish stout barrels at 94 proof, offers a unique sipping experience that showcases how Irish whiskey creates perfect harmony with barrel finishes compared to bourbon's typically more dominant base spirit.
• Bua Irish Whiskey started when Pat (bar owner) and Martin (Tullamore Dew rep) dreamed of creating their own brand
• The White Label expression (123 proof) is an OHLQ single barrel, while the new Black Label (94 proof) joins their core lineup
• Irish whiskey accepts barrel finishing differently than bourbon, creating a true 50-50 flavor partnership
• The Black Label features notes of vanilla, confectioner's sugar, and unique citrus characteristics
• Roughly 90% of Irish whiskey is controlled by just four brands, making craft producers like Bua a rare find
• Try making a Guinness reduction syrup with brown sugar for an exceptional Bua old-fashioned
• Guinness surprisingly contains only 3.8% ABV, less than Bud Light's 4.2%
Join us at Burns Pub to experience the full range of Bua whiskeys and discover why these small-batch Irish spirits deserve your attention.
Behind every great whiskey lies a story of friendship, passion, and craftsmanship. For Bua Irish Whiskey, that story begins at Burns Pub in Columbus, Ohio, where bar owner Pat and former Tullamore Dew representative Martin transformed their "what if" conversations into a thriving local whiskey brand that captures the essence of Irish spirit-making while standing firmly on Ohio soil.
The Scotchy Bourbon Boys dive deep into Bua's expressions, particularly celebrating their stout-finished offerings. What sets these apart is how masterfully Irish whiskey accepts barrel finishing – creating a true 50-50 partnership between the base spirit and the finishing barrel, rather than the subtle complementary notes often found in finished bourbons. This harmony of flavors allows both elements to shine equally, creating a unique drinking experience.
Most striking is Bua's ability to compete with industry giants despite their small-batch nature. With approximately 90% of Irish whiskey sales controlled by just four major brands, craft producers like Bua represent a small but mighty force in the market, offering innovative expressions that challenge convention. Their White Label OHLQ single barrel (an impressive 123 proof) and the new Black Label core expression (94 proof) deliver complexity and character rarely found in standard Irish offerings, earning a remarkable 15/18 score in the hosts' "Barrel Bottle Breakdown" assessment.
Whether you're a bourbon enthusiast looking to expand your palate or an Irish whiskey aficionado seeking something beyond the mainstream, Bua delivers with notes of vanilla, confectioner's sugar, and unique citrus characteristics that dance across the palate. The hosts even suggest trying a Guinness reduction syrup with brown sugar and chocolate bitters for an exceptional Bua old-fashioned – perfect for celebrating St. Patrick's Day or any day worthy of a remarkable pour. Visit Burns Pub to experience the full range and discover why these grain-to-glass expressions deserve a place in your collection.
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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 to sip.
Speaker 2 (01:06):
It might be a grain-to-glass experience, but I
like to think of it as uncutand unfiltered from their family
to yours.
We're drinking, burning,sipping on some scotch.
We get a little wild and surefun and watch.
We love what we do.
We're drinking every brew man.
We're tossing and chipping, butwe're telling the truth.
Yeah, we're the Scotch andBurning Boys Raising through
hell and making some noise.
Yeah, we're the Scotch andBurning Boys.
Speaker 1 (01:34):
We'll be right back.
(01:55):
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys Urban Boys.
Tiny here fresh off hisvacation, and would you call it
it was maybe a podcation.
And then also we've got CT here.
Speaker 3 (02:20):
Thank you, tonight, CT, for coming on and making
this special extended version ofSt Patrick's Day.
Speaker 1 (02:23):
Whatever I can do to extend St Patty's Day.
I am in yeah, that's what we'regonna do tonight.
And uh, remember, wwwscotchiebourbon boys for all things
scotchy bourbon boys, uh,t-shirts, glens, uh, check it
out.
And then also, uh, we are inall the major podcast formats
apple, uh, iheart, spotify andanywhere you listen.
(02:44):
Also, we we're on Facebook,instagram, youtube and X, and
hopefully soon TikTok, if theycan work out what they're going
to do with that, if it goes, allAmerican I'm in.
So, anyways, with that said,make sure that you like, listen,
subscribe, leave good feedback,comment, so you know, there you
(03:07):
go.
So we got that covered andwe're ready to go.
So let's talk about, um, saintpatrick's day.
Um, the last couple saintpatrick's days we kind of spent
it with matt uh lizen.
Hey, matt uh, a toasted in avalencia.
Hey, matt, a toasted in aValencia.
He's got a toasted in aValencia with him Somewhere is
(03:29):
the one that Stacy likes.
Which one was that?
It was the wine-finished one,stacy likes the orange bottle.
Yeah, Somewhere my orange bottleis here.
I know I didn't give that oneaway.
I gave the other one away.
Somewhere my orange bottle ishere.
I know I didn't give that oneaway, I gave the other one away.
(03:49):
But I went out today and Ipicked up this barrel, the first
OHLQ single barrel that theydid, which was finished in an
Irish stout barrel, which you'vegot there.
I've just opened that up andwe've got that to talk about and
that's why we want to talkabout Bua.
So let's give a little historyof Bua.
I mean, you've talked to Patand you've talked to Martin and
(04:11):
they kind of it's a great story.
Speaker 3 (04:18):
I mean, they're local .
It's kind of funny.
I set some Tola Mordu out hereand that's.
Martin's history goes back toTamore Dew when he was a rep for
them, and I could be off onthis.
but you know, from what Iunderstand from Martin and Pat
is you know Pat had the barthere, burns Pub in Columbus,
(04:41):
and obviously likes Irishwhiskey and Martin was his rep
from Tolo Mordu and came in andthey were good friends and you
know, like anything, you starttalking about what ifs, what
would it be like if you had yourown brand?
And so they embarked on Bua.
(05:01):
And it's pretty cool becauseyou know, like I go around to
different bars and restaurantsColumbus, dayton and you don't
see Bua much but I've alwaysbeen a pretty big advocate of it
because it is local, big and,you know, obviously own a huge
(05:22):
market share.
It's nice to see brands likeBua, like JJ Corey, which Stacy
will probably be talking aboutsoon because we'll have them on
the podcast in the next week ortwo.
There's a lot of good smallbrands but Jameson and Tullamore
do and some of them just kindof take the stage and these
(05:45):
other brands don't get seen asmuch.
But I think we're all a littlepartial to Bua because of Martin
and the relationship that theyhave with our community and our
area and Pat is just as nice aguy as ever.
I was with Pat last night.
We went to Burns Pub for alittle while and you know Pat
(06:07):
immediately is like I thinkwe're supposed to be on on a
Saturday or two, yep, and Idon't even know how he could
function at that point in thenight after everything and all
the festivities going on.
The fact that he evenrecognized who I was walking
around it was kind of nice andjust shows you their level of
(06:31):
you know they care abouteverybody.
It's not just putting a brandout there trying to make money.
They're trying to createfriends and give people a reason
to come to a brand.
Speaker 1 (06:41):
Well, what's unique about this brand is so unique is
, yes, he worked for town uh,tullamore Dew and he then sat
around with Pat a lot and theycame up with well, let's start
an Irish whiskey brand.
I don't know how many Irishwhiskeys there are, that they
(07:06):
basically are in the States, andthen they use their connections
in Ireland to distill and getthe brand going and then
distribute mainly in Ohio, ifI'm not mistaken right.
Speaker 3 (07:23):
Yeah, they definitely have a stronghold in Ohio and
we'll find out more when we talkto Martin and Pat here in the
next week or two, but I'm notsure how many states they're in
right now.
Speaker 1 (07:36):
Right, well, I'm pretty sure it's Ohio, but I
could be wrong.
Ohio, but I could be wrong.
But you know how many bars havea brand?
And it's an Irish whiskey brand, right, I mean.
Speaker 3 (07:56):
But you know, and Burns Pub is and Stacy could
comment on this too is an oldschool pub, you know.
That's why we went there lastnight.
It's not only the friendship ofpat and martin, but it's it's.
Where do you want to be onsaint patty's day?
It's that old pub feel.
You're getting a black and tan.
Um, you're getting some irishred beers, and then you're
(08:19):
you're chasing it with a shot ofbua, and they had the black
label.
Um, they had the white, theyhad the orange, they had them
all and you could get a pour ofanything you want.
The black is is going quick.
I can tell you that it's.
People are finding out how goodthat bottle is, and I think
it's 44.95 for something thathas that much complexity.
(08:43):
Uh, as opposed to just astandard, uh, like their, their
blue label, which I like as airish whiskey, it's, it's
completely different.
Speaker 1 (08:52):
So well, and it's a stout finish, irish stout finish
.
I mean, how you know, I justfeel that irish whiskey, when it
gets finished, does a lotbetter than bourbon, because
bourbon you have to have like a,you have to have it be like a
finish, like a, a compliment tothe bourbon, because the
bourbon's so strong forward.
(09:13):
But I feel irish whiskey can bea 50 50 partner.
You know what I mean, and sothat's a big difference.
Now, this what's the what's theproof on the new bottle,
because on this one we'retalking about 123.
Speaker 3 (09:32):
That can't be right.
So I was looking at thatearlier.
So when I was drinking theBlack Label and Martin and I
were talking last night, he saidyou got to be careful because
that extra seven proof willsneak up on you.
So the new one is 94 proof.
I think that the other one thelabel, is wrong, because you're
(09:54):
right.
I was looking at this today andI'm like wait a second.
Speaker 1 (09:56):
Well, but just remember, this is a single
barrel, so when they releasedthis as a single barrel, they
didn't proof it down.
Speaker 3 (10:06):
It says 122 proof.
Speaker 1 (10:08):
Now again, I would need one 161.5, so it's actually
123.
Speaker 3 (10:17):
So I'm not 100% sure on that.
Speaker 1 (10:20):
But I mean, when you're talking now from the Buad
and they were shipping it over,that's actual.
They did a blend, so there's alot of it.
You know, it wasn't just asingle barrel where this was
just the black label.
So I'm excited for that becausethat's more of the this is
going to join their core lineup.
Speaker 3 (10:41):
So, like the blue label, that's their standard.
This will now join their corelineup.
So, like the blue label, that'stheir standard.
This will now join the corelineup, whereas the white label,
like you said, was a singlebarrel, and I'm sure that we'll
see some more stuff like that.
Speaker 1 (10:55):
Yeah, yeah, that's for sure.
I mean, we're going to see itbecause you know, martin Kennedy
, he is a very, very Irish.
It's an expectation of what youthink an Irish man would be.
(11:16):
He's not an older man but ayounger guy.
You know what I mean, and it'sjust kind of like he's got I
don't know how to put it.
It's just he fits the bill whenyou meet him.
Speaker 3 (11:32):
I think if anybody watched the podcast last year
that saw us at Burns Pub, youknow you definitely get that
vibe and he's very passionateabout it too.
He was so excited for thisblack label to get to the United
States and kept texting it'syou know?
Oh, I got held up, oh, it'scoming.
Oh, I got held up.
And then, when it finally hit,I think the text he sent me was
(11:55):
what are you doing?
And I said I'm at work.
And he said the shipment camein.
And he said I'm getting readyto crack it in about 10 minutes
and I said well, I can't getthere, I'm at work.
Speaker 2 (12:08):
So, he was pretty excited, I know.
Speaker 1 (12:10):
I know he contacted me initially and he was talking
about us coming down and I waslike on board, but I knew I had
the vacation.
And then there was, you know.
So we were going to do it, hope, like the week before I left,
go down early, but it hadn'tcome in.
So I'm like, okay, so I'm goingto New York this weekend, so
(12:31):
that I'll be going.
Then we're hoping to get downthere on like the 28th, I think
Saturday, the 28th or the 27thor whatever it is, I'm not sure.
I'm not sure, but we should tryand get down there and we'll
get down there and do a niceSaturday morning, do a Saturday
morning thing.
Yeah, but all right, so do youwant to?
(12:55):
I think the OHLQ one, which isstill anybody in Ohio, if you're
interested and you like, andyou and you're in the States and
you're you like this, uh, Iwould be willing to get this for
you.
Um, you know anybody who wantsyou know to, to taste Bua or
send samples, or even, um, someof the people that we know
(13:17):
really well, we can pick you upbottles.
They're worth it.
Um, this is honestly the I'm.
I'm drinking the white labelright now, uh, and, like I said
greg, greg schneider is heretonight and he would be a great
guy to.
I would be interested to see howhe would blend, uh, you know, a
(13:40):
finished irish stout, finished,finished Irish whiskey, because
I just find that one of thecool things about the finishes
on the Irish whiskey always isthat the flavors are much more.
The Irish whiskey is a muchmore adapt to accept the flavor
(14:01):
and then make a combinationwhere bourbon's always like
you're adding that little extra.
You're not trying to do amarriage, you're trying to do
you know, and it's just a littlebit of the flavor added into
the bourbon flavor, right well,I can and I know from experience
with my barrel in the otherroom.
Speaker 3 (14:21):
Um, you know, I have a porter barrel that had a
porter beer in it.
That's now got bourbon in itand it is not nearly it.
It actually leveled out a lotlike the flavor of it was very
flat to me.
It's uh, it's good, but thebeer note is every bit as much
(14:42):
the forefront of everything,whereas when you drink the irish
whiskeys the the forefront ofeverything.
Whereas when you drink theIrish whiskeys the flavor of the
grain still comes through,which I like.
I like the flavor of the stoutthe black label being an
Imperial stout definitely has alittle kick but I like the
flavor of the grain comingthrough a little more, which I
(15:03):
think in bourbon sometimes thebeer kind of covers it.
Speaker 1 (15:07):
Well, also, you know, like when you do a Guinness
with a chaser, this is like itput together.
So you know what I mean.
So you know what I mean.
Speaker 3 (15:41):
And Burns Pub in Columbus.
Speaker 1 (15:42):
It's just a little bit off the campus at Ohio.
Speaker 3 (15:43):
State.
It's probably far enough off soit's not a college bar but it's
close enough that if you reallyare an Irish college student
you're going to make it.
It sits in an area which isironic because it is close to
three Columbus distilleries it'sdown the road from Watershed,
it's down the road from HighBanks and Echo Spirits, so it's
not far down the road from allof them.
And you know, obviously I don'tknow that everybody goes to the
(16:05):
pub going there for the irishwhiskey, but you know it's, it's
worth going for that to be ableto try it, because, again, not
too many places that you'regoing to go in ohio that are
going to have it on the shelffor you to try I agree, um, but
it's really cool that we do havethis place.
Speaker 1 (16:24):
It's like a hidden gem and the fact that it's
getting out there.
Ohio is doing a really good jobto get it out there, especially
being an Irish whiskey in abourbon boom.
Speaker 3 (16:37):
Well again, I think you know like we talk a lot.
You know Stacey and I talked inan event with JJ Corey.
You know there's so manydifferent things out there in
the bourbon world and sometimesit's nice to have a change of
palette.
Whether it's Scotch or Irishwhiskey, it's nice to change and
get a little different taste ofwhat barley is doing compared
(17:00):
to.
You know our corn mashes thatwe're used to, but the this past
couple of weeks I've beenreally drinking more Irish,
trying to get more of a palatefor it, because there is such a
different fruit flavor thatcomes out of them that I don't
(17:20):
get as much as the vanillas andthe caramels and bourbon that
malt flavor that's in it.
Speaker 1 (17:34):
That's similar, it's it's got almost like it's.
It's hard to tell, but it'salmost like it's got a aspect of
of a beer.
You know what I mean with thatmalt flavor and that's what it's
malt, single malt, whiskey, um,or single grain in this case,
but, um, the label on this oneis cool.
Now did they have on that onethe same thing with the tortoise
and the hair?
Speaker 3 (17:51):
yeah, the label is the same and they're cut out.
You'll see it at the bottomright there.
Yep, I think that's prettytypical for all their bottles.
And uh, yeah, I, I will tellyou I drank both and definitely
this is a higher proof.
The white label so I don't knowif Martin, if he thought that
there was a different one outthere or he just miscommunicated
(18:13):
it to me, but it is definitelya higher proof than the black
label.
Yes, and they both are veryunique in that manner, because
this one does have that heat toit and this one is a little more
subtle and just easier to drink.
I think this bottle iscrushable.
I mean, you're going to sitdown and just go through that
(18:37):
bottle very quickly.
Speaker 1 (18:39):
Well, I think, with this other bottle which I think
we should barrel bottlebreakdown, I think we should
barrel bottle breakdown.
I think we should.
I really enjoy the heat on it,mixed with the caramel.
Yes, stacy says the black labelis a blend.
(19:00):
Yes, it's multiple barrels.
Speaker 3 (19:04):
Yes, yeah it is not the same.
Speaker 1 (19:08):
Yeah, and it's proofed.
And I understand why.
Speaker 3 (19:19):
If you were going to do it, especially 94, is still a
pretty good proof for an Irishwhiskey, considering many of
them hang out at 80.
Yeah, I mean most of them, heck.
This is all more due that wasfinished in a XO rum barrel
still only 84.
Speaker 1 (19:29):
Right.
So they're in the 80s and and alot of them are just like
jameson or whatever, will justsit at 80.
But what I will say tell themwe're due 80, right.
So having the 94 is a goodthing in my opinion.
And then also from a marketingstandpoint, if you could get
that and you got the the nice uh, you know, the imperial stout
(19:51):
finish, and you can get thatcoming through at 94, it gets.
Speaker 3 (19:55):
It gets to a lot more people, I'm gonna tell you over
the weekend I took this bottleand and I was talking to to
martin and I had made a aold-fashioned with the blue
label and I didn't know theblack label was available to get
yet and he told me it was.
So this was Saturday morningand I went and got it.
But I took a Guinness, a bottleof Guinness, and reduced it
(20:21):
down.
I actually heated it up,reduced it down, added brown
sugar, reduced that down andmade a syrup and use that
Guinness syrup along withchocolate bitters with this
black label.
And that drink is so good foran old fashioned to use an Irish
whiskey but also use a Guinnessuh syrup for it.
Speaker 1 (20:44):
Oh, what is that called Uh, what uh, what kind of
uh?
So, uh, I know what kind of uh.
When you make a sauce that youcook down, it's called.
Anyways, it's there.
Speaker 3 (20:58):
It was easy to do and it was, and now I've got a
bottle in the fridge.
Speaker 1 (21:05):
Cooking Guinness down is easy to do.
Speaker 3 (21:08):
It's very easy and it's delicious.
It works so good as a simplesyrup because Guinness has a
chocolatey note in it and itreally works well with this.
Speaker 1 (21:18):
Well, there's a great old-fashioned idea what kind of
sauce?
Speaker 3 (21:25):
Yes, Stacy, it would be great in an Irish coffee.
Speaker 1 (21:35):
Restitution sauce.
Wait what?
What is it not restitution?
Um, oh my god, when cooks cookstuff down, they call it a
certain what?
Reduction, reduction, yeah,reduction.
So you did a uh guinnessreduction syrup with uh into an
old-fashioned.
Hey, you owe me one of those.
Speaker 3 (21:56):
I'll hook you up.
I'll tell you what.
When we do the podcast at BurnsPub, I'll bring the stuff and
I'll make them at the pub.
Speaker 1 (22:08):
Yeah, and then you'll have a job.
I don't want a job, but you'regoing to get one if you keep
this shit up.
Speaker 3 (22:17):
I just wanted to try it and hey, if they use the idea
and use it in the bar, hey, whynot?
It's something to get peoplecoming in, all right.
So, yeah, whatever you want todo to finish this, I've got to
get going.
Speaker 1 (22:29):
Well, yeah let's do it quick.
This is the Old LouisvilleWhiskey Company in Louisville,
kentucky.
This is the barrel bottlebreakdown.
Our barrel bottle breakdownscale is four knocks or
(22:59):
breakdowns for nose and body andfive knocks for taste and smell
.
And if there's an exceptionalone, which is called a bid up up
for one category, you can addit in so you can get a total of
19 out of 18 for the perfectwhiskey or bourbon can get a
total of 19 out of 18 for theperfect whiskey or bourbon, or
or you can uh, you know, thereyou go.
18 out of 18 is also prettygood, all right, so I've got the
(23:21):
hammer, but I don't think itdid.
You hear it?
Can you hear it?
Speaker 3 (23:24):
nope what's weird is I can hear it when you set it
down on the table.
Sometimes, not that time, no,because it already went into the
next level.
Yeah, but yeah, let's go aheadand get it started.
You want me to start with thenose?
Speaker 1 (23:43):
Yeah.
Speaker 3 (23:48):
You know, the nose has changed a little bit just
from drinking the other one.
Well, it's lemony.
It picked up some lemon vanillanotes yeah, it's lemony.
Speaker 1 (23:56):
It's really kind of different from anything there.
It's like a lemon drop.
Speaker 3 (24:04):
Yeah, but it's got a vanilla, confectioner sugar kind
of smell to it as well.
So I definitely like that, youknow.
And for Irish whiskeys, I thinkthat when you're doing a barrel
breakdown on them it's a littledifferent, because bourbons
just kind of jump out and haveall these caramels and
(24:25):
everything and this is a waydifferent kind of.
Speaker 1 (24:28):
Well, you've got to like it.
I mean, there's no doubt, ifyou're not into these flavors,
you know is a way different,kind of Well, you've got to like
it.
I mean, there's no doubt, ifyou're not into these flavors,
you know it's different.
But you still have to rate itbased off not that it's Irish
whiskey, just that it's whiskey.
Speaker 3 (24:41):
I like the nose a lot .
Speaker 1 (24:43):
I'm right there with you.
Speaker 3 (24:48):
I don't know.
It's hard to say that it's afour, but it's a strong three,
three and a half, but I can'tgive it a half.
You're right, because I can't Igot to go with a three because
it's probably better than mostof the noses I've ever had in an
Irish whiskey, but I feel likea three is strong for this.
Speaker 1 (25:09):
Yeah, I would agree with you.
So we both give it three on thebarrel.
The barrel bottle breakdown,all right what?
all right?
Yep, now this is 123 proof.
(25:32):
So I will tell you that, out ofthe four on a body, it really
has a great body.
It has legs in the, in thisglass like none other.
It responds really well as faras the thickness and the
(25:54):
viscosity, but the only thingthat this doesn't do is go to
the cheeks.
So I'd have to say I'm on thesame level of the body as I am
on the, you know, the nose.
It's a good body.
I mean, the flavor is just anexplosion in, you know, but it's
roof of your mouth, tongueunder your tongue, but it just
(26:15):
doesn't go to the cheeks or theback of the throat.
So I'm going to give it a.
I give it a three on this one.
Speaker 3 (26:26):
The?
Uh.
The weird thing is is, you know, I've had it to compare against
the black label and the body.
Because of that, proof isactually a little bit better
than the black label, um,because it does have that extra
punch to it.
What's up, leland?
hope you're doing good man yeahhey, yeah, hey, leland, but wow,
(26:49):
I kind of see I get the bodyhits me a little more.
It's definitely not cheeks asmuch as top of the palate, top
of the mouth.
It's kind of good, man, thatproof comes in, I agree, but
it's hard to say it's a hmm.
Speaker 1 (27:09):
Hold on.
I need another try, but it'shard to say it's a hmm, hold on,
I need another try.
I did the Kentucky Chew andit's got to get in my cheeks and
just to get to that five it'sgot to be but the flavor is
fantastic.
And you said what did you giveit?
Speaker 3 (27:30):
I gave it a three out of four.
The thing is, man, it just hitsthe top and the tongue strong.
Really, yeah, I think that'swhich which for an irish whiskey
is rare, because I don't getthat out of an irish whiskey.
Most of the time they they'remute, they don't have that bite
in the mouth, feel.
I'm giving it a four.
I like the body on this.
All right.
Speaker 1 (27:49):
A lot might be one of the best things about it well,
I attribute it more with whatyou're talking to is the taste.
You know what I mean becauseit's on, it's so much taste on
the top, but I, like you know,but I I can see giving it a four
.
Speaker 3 (28:11):
Again, it's different because we barrel, break down
mostly bourbons and when you goto an Irish whiskey it
definitely isn't going to have.
It's different.
It's different for us.
Speaker 1 (28:24):
It's a learning curve .
It is, but it isn't, becausemost and see.
This is different for an Irishwhiskey because this is a sipper
.
To me, this is an enjoyablesipper, it's not a pound.
But Irish whiskey is usuallyabout consumption.
I mean, when you're partyingwith Irish people, they are
going to consume a decent amountof whiskey for that night, so
(28:50):
it's got to be a drinkability.
That's why I always find thatwhen you're talking about, uh,
some of the scotches and thewhatever and people are out
drinking and they're not they'renot sipping the million dollar
ones that it's 80 proof so youcan last, because if you drink
this all night long you'll beunder the table.
Speaker 3 (29:10):
Hey, interesting fact .
Did you know what the proof ofGuinness is?
Speaker 1 (29:15):
Yeah, I think it's.
Is it 9.5?
Speaker 3 (29:19):
Okay, so Bud Light is 4.2 ABV, right, guinness 3.8.
What?
Learn that?
Over the weekend I've drankGuinness I can't tell you how
many times, but learn that and Iwas absolutely blown away, yeah
(29:41):
.
I went and bought a four packjust to prove myself wrong, and
it's 3.8.
There you go.
So you know, that's the thingis like, guinness, you can drink
a good bit of it, because itjust doesn't have the same
effect as some of the others,but yeah yeah, leland said 3.8
yep I don't, I can't drink agood, it just doesn't seem like
(30:04):
it should be that.
Speaker 1 (30:05):
Yeah, because because it's got um so much, of much of
the stout aspect.
It's such a heavy stout thatit's like you're eating a meal
while you're doing it, so youget full.
I mean, I've never been, yeah.
Speaker 3 (30:20):
No way that I ever would have thought that, and the
fact that Bud Light is a higherABV it just blew me away.
Speaker 1 (30:27):
Well, you've got to figure out what what harp is for
those black and tans.
Harp's probably 15.8.
Yeah, because I had a few ofthose last night.
Speaker 3 (30:38):
Matter of fact, I had a few harp black and tans and
then we decided to do a red andblack with a damn.
I can't think of the Irishwhiskey or Irish beer that's red
.
It's not tough Think of thename of it, but it was even
better than the black and tan.
Speaker 1 (30:59):
Was it.
Speaker 3 (31:00):
Mm-hmm.
Speaker 1 (31:02):
I wonder why that?
All right, hold on, I just lostthe.
Let's go back to the.
Why is the live gone?
Okay, it's a heavy stout.
Speaker 3 (31:18):
Walker, it definitely has a lot of body to it.
When you're drinking a Guinnesswhich Rachel and I, when we go
usually that's our go-to isGuinness, and then we'll drink
some other beers that we like,but if there's a Guinness we
typically gravitate towards that.
We like the flavor and just agood beer.
(31:39):
It wasn't Killian's, it'sanother Irish brand of red, not
Kilkenny.
I think it starts with an m, ifI'm not mistaken.
You guys can figure it out?
Kudos, because I can't rememberyeah, all right.
Speaker 1 (32:01):
So, uh, do we do taste, do taste we to move on.
Yeah, it's crazy, something'sgoing on that's working, but
it's not.
I don't know, I'll see.
Alright, so you do taste first.
You got to go with your taste.
Speaker 3 (32:25):
Hey Walker, it's not Killian's, it's a different
brand.
So, taste, I'm going on.
Taste, man, I love the taste.
Is this out of four?
Again Five, god Four, it's afour.
(32:47):
I love it, it's good.
I'm at, liza.
If anybody can figure out whatthis red beer was that we made,
that might be it no-transcript.
(33:10):
So that's what we made lastnight with the red and blacks,
and that was delicious.
Speaker 1 (33:21):
All right, so you're giving it a four, yeah.
Speaker 3 (33:28):
All right, if I'm getting an Alaskan beer, it
better be a Klondike.
I want an ice cream sandwichnow.
Speaker 1 (33:38):
I would say, out of this, the taste really comes
through.
There's an aspect of vanilla.
Speaker 3 (33:46):
The vanilla is strong .
Speaker 1 (33:49):
There's the thing, but then there's this
confectionery, sugar, vanilla,and then it's got like a lemony
fresh tang to it, citrus, andit's delicious.
It's so sweet, I mean, it'spulling in the 123 and it's just
like whatever.
So I think that I'm gonna givethe taste a five.
(34:13):
I like it.
So the finish, I don't know.
Do you get like a lemony fresh,like citrus taste, like you
chewed some sort, like that one?
What was it?
(34:34):
Squelch gum?
It was that gum from Gatorade.
It had that lemony kind of like,really sour, whatever.
I feel like I just chewed apiece of that gum.
Speaker 3 (34:50):
I don't get that as much.
The vanilla probably stays asstrong for me.
I don't get that as much.
The vanilla probably stays asstrong for me.
I don't know.
The finish is just still a lotof the vanilla.
I don't know the lemon.
I do get it, like you said butit was like a softer lemon.
Speaker 1 (35:08):
Yeah, and it was like I was like talking about it and
then all of a sudden, like itwent away, but all of a sudden
it popped up, it comes and goesit's very unique.
Speaker 3 (35:24):
I give this finish a four the thing that this finish
stands up is, I think, the proofhelps it stay there a little
longer, because again, a lot ofIrish whiskeys at 80 proof don't
finish as long, they just kindof fade off into the sunset.
But I, this one is a four, it's, it's the, it's there all right
(35:45):
.
Speaker 1 (35:46):
So you gave it a 16 out of 18 because you gave two
fours, which is an eight, andthen you gave a four and a three
, so that's 15, right, eight andseven is 15.
Yep, and I gave, I gave twothrees, a five and a four to
(36:07):
come up with 15.
So the old louisville whiskeycompany barrel bottle breakdown,
so the Old Louisville WhiskeyCompany Barrel Bottle Breakdown
score is 15 out of 18.
And honestly, to come acrosswith that for Irish whiskey, I
(36:29):
think that's probably thehighest score I ever.
I think it's right up therewith, like the red breasts, you
know, cast strength and whateverit's got all different.
It's not, it's different, butit's delicious.
Speaker 3 (36:42):
That's what I was going to say is you would have
to get into something that ismore cast strength, like that
red breast, to to rival that.
Because even a 12 year oldTullamore Dew, which is a good
bottle, it's just softer, itdoesn't have the mouthfeel, it
doesn't have the finish thatthis bottle has.
Speaker 1 (37:05):
Yep, so very, very good whiskey.
Speaker 3 (37:06):
You guys got a good history.
Great job.
Martin Martin is killing it andto think this was his first.
This was the first time he haddone that and he did two barrels
and then, hey, that was so wellreceived, I need to do it and
we need to make it part of thebrand and that's where the black
label comes in.
So super excited about that butunfortunately I got to go.
(37:26):
But it has been an awesome StPatty's day.
I'm not going to stop drinkingIrish whiskey and we're going to
have Stacey and we're going tohave JJ Corey on.
She's going to be live fromIreland when we do it, so stay
tuned for that.
That's going to be fun.
Again, something to think aboutgoing into that podcast we
(37:49):
talked about at the event acouple weeks ago or a week ago,
was, you know, 90.
Some percent of the Irishwhiskey business is controlled
by four brands, and these smallbrands like Bua, like JJ Corey
they only get a very, very smallfraction of the business.
So, just like what we do, we'renot discouraging people from
(38:13):
drinking Jameson.
But there are a lot of optionsout there and the state of Ohio
has done a good job of bringingthose to the forefront.
Rowan Company is a brand thathas come up and they only really
have one bottle.
It's a good bottle.
If you see that bottle outthere, it's $35.
Go give that bottle a try.
Go give that bottle a try.
(38:33):
Again, a lot of $25 to $40bottles in the Irish whiskey
realm that you can buy.
Try it Kind of change yourpalate a little bit, maybe even
make your palate a little moreheightened to the fruit flavors
that you pick up in bourbonsometimes.
But I'm super excited aboutwhere we're going with all this.
Speaker 1 (38:55):
I can't wait to keep trying some more stuff.
Wow, why has the live streamended?
I never ended the live.
That's just crazy.
Oh, at one point.
Speaker 3 (39:10):
That's just how it works.
Speaker 1 (39:11):
You know how it is, it's just spinning.
It works, you know how it is.
It's just spinning, all right.
So the live stream has ended.
Are you sure you want to stopstreaming?
It was told it was ended, allright, yeah.
You don't have a choice yeah,total watch time.
(39:32):
Well, we had some decent watchtime.
Speaker 3 (39:35):
We were up for 40 minutes, so it just ended as
much as I'd like to stay on, Igotta run.
Speaker 1 (39:41):
But yeah, I'll, I'll finish it up for you.
Um, we gave it a 15 out of 18.
Um thursday, everybody, justreal.
You know we're going to bedoing a double oak with the
double, double oaks and thedouble oak.
We're just going to talk aboutit.
What's happened to the price?
The price of double oak, youknow, has kind of gone up.
(40:05):
So we're going to talk aboutdouble oaks and all right, ct,
I'll grab you out.
I'm going to take everybody out.
I'm going to stay on for acouple minutes.
Speaker 3 (40:17):
Cheers everybody have a good evening.
Speaker 1 (40:19):
All right, All right, everybody.
So we lost YouTube, which islike a little bit upsetting.
I don't know why I lost it, butit but it was there.
Oh, so it's just me.
Everybody, thanks for coming ontonight.
(40:40):
Um, the one thing I want to sayis I was down real quick.
I wanted to do a quick review.
Went down to kentucky, uh,spent some time with walter
zausch, picked up this 375 atwhiskey thief distilling
Distilling Company, spent theday there, Fantastic, Between,
thieving, bringing in some food.
(41:01):
We had our meeting and thenwent back in the evening and saw
the band Fantastic, fantastictime there at Whiskey Thief and
the people there are awesome.
So you got to check that out.
That was at the New LouLouisville tasting room, but
(41:21):
also the distilleries open.
But this particular bottle waspretty good.
We picked that out and off thebarrel pick and walked away with
this.
So I will be talking about thisbottle.
But one of the cool things isyou can just see the charcoal in
there.
It's.
It is uncut and unfiltered.
(41:42):
When I was down in the reallycool thing, Palmenta, the only
legal rum distillery in the Keys, I picked up this bottle, the
Simington Rum 105 Chef DistilledKey West.
This was the bottle that wasunderwater during the hurricane
(42:08):
Fantastic.
Look forward to tasting that,letting Paul know what I think
of that.
We were at Jack Daniels andMaker's Mark, but at Maker's
Mark we got to do the farm tourand this is something you get
when you do the farm tour.
This is called Nature DistilledStar Hill Farm and this is that
(42:28):
bottle when you do that.
So that was pretty cool.
And then, um, so we'll betalking about maker's mark
coming up.
You should check out thatpodcast.
And then we were at jackdaniels.
I picked up this and Ire-established what the the
triple, the triple mash.
(42:49):
I would do a podcast coming upon Jack Daniels.
Plus, I picked up this 86 proofold number 7 with a special
sleep.
That's sweeter than honey brown, if you can believe that.
Wow, All right Then.
(43:10):
So just between that's where wewere, Maker's Mark, Whiskey
Thief and Jack Daniels.
Plus, down in the Keys at theKey West Legal Rum Distillery
picked up this.
Oh, we also stopped off andwe'll be talking about look at
this this I picked up theToasted Barrel Yellowstone.
(43:32):
The Toasted Barrel Yellowstone,100 proof I believe.
I want to say Toasted BarrelLimited Edition, 100 proof.
Kentucky straight bourbonwhiskey finished in toasted cask
.
This is a phenomenal bottle, Iwill tell you this.
So anyways, with that said,let's call it an evening.
Rememberwwwscotchybourbonboyscom for all
(43:56):
things Scotchie Bourbon Boys.
Remember Clank Herring'st-shirts, and then also Facebook
, YouTube, Instagram and X.
Youtube, Instagram and X.
Make sure that also you listento us on all the major podcast
(44:18):
formats Apple, iHeart andSpotify mainly, but everywhere
else you like to listen topodcasts.
But remember, no matter whereyou listen or watch, like listen
, subscribe, comment and leavegood feedback.
Remember everybody good bourbonequals good times and good
feedback.
Remember everybody good bourbonequals good times and good
friends.
Drink responsibly, don't drinkand drive, and make sure you
(44:42):
live your life uncut andunfiltered.
Speaker 2 (45:06):
And little Steve-O's gonna take us out Out.
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.
For if we don't find the nextwhiskey bar, I tell you we must
(45:31):
die.
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
Speaker 1 (45:40):
All right.
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 to sip.
Speaker 2 (01:06):
It might be a grain-to-glass experience, but I
like to think of it as uncutand unfiltered from their family
to yours.
We're drinking, burning,sipping on some scotch.
We get a little wild and surefun and watch.
We love what we do.
We're drinking every brew man.
We're tossing and chipping, butwe're telling the truth.
Yeah, we're the Scotch andBurning Boys Raising through
hell and making some noise.
Yeah, we're the Scotch andBurning Boys.
Speaker 1 (01:34):
We'll be right back.
(01:55):
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys Urban Boys.
Tiny here fresh off hisvacation, and would you call it
it was maybe a podcation.
And then also we've got CT here.
Speaker 3 (02:20):
Thank you, tonight, CT, for coming on and making
this special extended version ofSt Patrick's Day.
Speaker 1 (02:23):
Whatever I can do to extend St Patty's Day.
I am in yeah, that's what we'regonna do tonight.
And uh, remember, wwwscotchiebourbon boys for all things
scotchy bourbon boys, uh,t-shirts, glens, uh, check it
out.
And then also, uh, we are inall the major podcast formats
apple, uh, iheart, spotify andanywhere you listen.
(02:44):
Also, we we're on Facebook,instagram, youtube and X, and
hopefully soon TikTok, if theycan work out what they're going
to do with that, if it goes, allAmerican I'm in.
So, anyways, with that said,make sure that you like, listen,
subscribe, leave good feedback,comment, so you know, there you
(03:07):
go.
So we got that covered andwe're ready to go.
So let's talk about, um, saintpatrick's day.
Um, the last couple saintpatrick's days we kind of spent
it with matt uh lizen.
Hey, matt uh, a toasted in avalencia.
Hey, matt, a toasted in aValencia.
He's got a toasted in aValencia with him Somewhere is
(03:29):
the one that Stacy likes.
Which one was that?
It was the wine-finished one,stacy likes the orange bottle.
Yeah, Somewhere my orange bottleis here.
I know I didn't give that oneaway.
I gave the other one away.
Somewhere my orange bottle ishere.
I know I didn't give that oneaway, I gave the other one away.
(03:49):
But I went out today and Ipicked up this barrel, the first
OHLQ single barrel that theydid, which was finished in an
Irish stout barrel, which you'vegot there.
I've just opened that up andwe've got that to talk about and
that's why we want to talkabout Bua.
So let's give a little historyof Bua.
I mean, you've talked to Patand you've talked to Martin and
(04:11):
they kind of it's a great story.
Speaker 3 (04:18):
I mean, they're local .
It's kind of funny.
I set some Tola Mordu out hereand that's.
Martin's history goes back toTamore Dew when he was a rep for
them, and I could be off onthis.
but you know, from what Iunderstand from Martin and Pat
is you know Pat had the barthere, burns Pub in Columbus,
(04:41):
and obviously likes Irishwhiskey and Martin was his rep
from Tolo Mordu and came in andthey were good friends and you
know, like anything, you starttalking about what ifs, what
would it be like if you had yourown brand?
And so they embarked on Bua.
(05:01):
And it's pretty cool becauseyou know, like I go around to
different bars and restaurantsColumbus, dayton and you don't
see Bua much but I've alwaysbeen a pretty big advocate of it
because it is local, big and,you know, obviously own a huge
(05:22):
market share.
It's nice to see brands likeBua, like JJ Corey, which Stacy
will probably be talking aboutsoon because we'll have them on
the podcast in the next week ortwo.
There's a lot of good smallbrands but Jameson and Tullamore
do and some of them just kindof take the stage and these
(05:45):
other brands don't get seen asmuch.
But I think we're all a littlepartial to Bua because of Martin
and the relationship that theyhave with our community and our
area and Pat is just as nice aguy as ever.
I was with Pat last night.
We went to Burns Pub for alittle while and you know Pat
(06:07):
immediately is like I thinkwe're supposed to be on on a
Saturday or two, yep, and Idon't even know how he could
function at that point in thenight after everything and all
the festivities going on.
The fact that he evenrecognized who I was walking
around it was kind of nice andjust shows you their level of
(06:31):
you know they care abouteverybody.
It's not just putting a brandout there trying to make money.
They're trying to createfriends and give people a reason
to come to a brand.
Speaker 1 (06:41):
Well, what's unique about this brand is so unique is
, yes, he worked for town uh,tullamore Dew and he then sat
around with Pat a lot and theycame up with well, let's start
an Irish whiskey brand.
I don't know how many Irishwhiskeys there are, that they
(07:06):
basically are in the States, andthen they use their connections
in Ireland to distill and getthe brand going and then
distribute mainly in Ohio, ifI'm not mistaken right.
Speaker 3 (07:23):
Yeah, they definitely have a stronghold in Ohio and
we'll find out more when we talkto Martin and Pat here in the
next week or two, but I'm notsure how many states they're in
right now.
Speaker 1 (07:36):
Right, well, I'm pretty sure it's Ohio, but I
could be wrong.
Ohio, but I could be wrong.
But you know how many bars havea brand?
And it's an Irish whiskey brand, right, I mean.
Speaker 3 (07:56):
But you know, and Burns Pub is and Stacy could
comment on this too is an oldschool pub, you know.
That's why we went there lastnight.
It's not only the friendship ofpat and martin, but it's it's.
Where do you want to be onsaint patty's day?
It's that old pub feel.
You're getting a black and tan.
Um, you're getting some irishred beers, and then you're
(08:19):
you're chasing it with a shot ofbua, and they had the black
label.
Um, they had the white, theyhad the orange, they had them
all and you could get a pour ofanything you want.
The black is is going quick.
I can tell you that it's.
People are finding out how goodthat bottle is, and I think
it's 44.95 for something thathas that much complexity.
(08:43):
Uh, as opposed to just astandard, uh, like their, their
blue label, which I like as airish whiskey, it's, it's
completely different.
Speaker 1 (08:52):
So well, and it's a stout finish, irish stout finish
.
I mean, how you know, I justfeel that irish whiskey, when it
gets finished, does a lotbetter than bourbon, because
bourbon you have to have like a,you have to have it be like a
finish, like a, a compliment tothe bourbon, because the
bourbon's so strong forward.
(09:13):
But I feel irish whiskey can bea 50 50 partner.
You know what I mean, and sothat's a big difference.
Now, this what's the what's theproof on the new bottle,
because on this one we'retalking about 123.
Speaker 3 (09:32):
That can't be right.
So I was looking at thatearlier.
So when I was drinking theBlack Label and Martin and I
were talking last night, he saidyou got to be careful because
that extra seven proof willsneak up on you.
So the new one is 94 proof.
I think that the other one thelabel, is wrong, because you're
(09:54):
right.
I was looking at this today andI'm like wait a second.
Speaker 1 (09:56):
Well, but just remember, this is a single
barrel, so when they releasedthis as a single barrel, they
didn't proof it down.
Speaker 3 (10:06):
It says 122 proof.
Speaker 1 (10:08):
Now again, I would need one 161.5, so it's actually
123.
Speaker 3 (10:17):
So I'm not 100% sure on that.
Speaker 1 (10:20):
But I mean, when you're talking now from the Buad
and they were shipping it over,that's actual.
They did a blend, so there's alot of it.
You know, it wasn't just asingle barrel where this was
just the black label.
So I'm excited for that becausethat's more of the this is
going to join their core lineup.
Speaker 3 (10:41):
So, like the blue label, that's their standard.
This will now join their corelineup.
So, like the blue label, that'stheir standard.
This will now join the corelineup, whereas the white label,
like you said, was a singlebarrel, and I'm sure that we'll
see some more stuff like that.
Speaker 1 (10:55):
Yeah, yeah, that's for sure.
I mean, we're going to see itbecause you know, martin Kennedy
, he is a very, very Irish.
It's an expectation of what youthink an Irish man would be.
(11:16):
He's not an older man but ayounger guy.
You know what I mean, and it'sjust kind of like he's got I
don't know how to put it.
It's just he fits the bill whenyou meet him.
Speaker 3 (11:32):
I think if anybody watched the podcast last year
that saw us at Burns Pub, youknow you definitely get that
vibe and he's very passionateabout it too.
He was so excited for thisblack label to get to the United
States and kept texting it'syou know?
Oh, I got held up, oh, it'scoming.
Oh, I got held up.
And then, when it finally hit,I think the text he sent me was
(11:55):
what are you doing?
And I said I'm at work.
And he said the shipment camein.
And he said I'm getting readyto crack it in about 10 minutes
and I said well, I can't getthere, I'm at work.
Speaker 2 (12:08):
So, he was pretty excited, I know.
Speaker 1 (12:10):
I know he contacted me initially and he was talking
about us coming down and I waslike on board, but I knew I had
the vacation.
And then there was, you know.
So we were going to do it, hope, like the week before I left,
go down early, but it hadn'tcome in.
So I'm like, okay, so I'm goingto New York this weekend, so
(12:31):
that I'll be going.
Then we're hoping to get downthere on like the 28th, I think
Saturday, the 28th or the 27thor whatever it is, I'm not sure.
I'm not sure, but we should tryand get down there and we'll
get down there and do a niceSaturday morning, do a Saturday
morning thing.
Yeah, but all right, so do youwant to?
(12:55):
I think the OHLQ one, which isstill anybody in Ohio, if you're
interested and you like, andyou and you're in the States and
you're you like this, uh, Iwould be willing to get this for
you.
Um, you know anybody who wantsyou know to, to taste Bua or
send samples, or even, um, someof the people that we know
(13:17):
really well, we can pick you upbottles.
They're worth it.
Um, this is honestly the I'm.
I'm drinking the white labelright now, uh, and, like I said
greg, greg schneider is heretonight and he would be a great
guy to.
I would be interested to see howhe would blend, uh, you know, a
(13:40):
finished irish stout, finished,finished Irish whiskey, because
I just find that one of thecool things about the finishes
on the Irish whiskey always isthat the flavors are much more.
The Irish whiskey is a muchmore adapt to accept the flavor
(14:01):
and then make a combinationwhere bourbon's always like
you're adding that little extra.
You're not trying to do amarriage, you're trying to do
you know, and it's just a littlebit of the flavor added into
the bourbon flavor, right well,I can and I know from experience
with my barrel in the otherroom.
Speaker 3 (14:21):
Um, you know, I have a porter barrel that had a
porter beer in it.
That's now got bourbon in itand it is not nearly it.
It actually leveled out a lotlike the flavor of it was very
flat to me.
It's uh, it's good, but thebeer note is every bit as much
(14:42):
the forefront of everything,whereas when you drink the irish
whiskeys the the forefront ofeverything.
Whereas when you drink theIrish whiskeys the flavor of the
grain still comes through,which I like.
I like the flavor of the stoutthe black label being an
Imperial stout definitely has alittle kick but I like the
flavor of the grain comingthrough a little more, which I
(15:03):
think in bourbon sometimes thebeer kind of covers it.
Speaker 1 (15:07):
Well, also, you know, like when you do a Guinness
with a chaser, this is like itput together.
So you know what I mean.
So you know what I mean.
Speaker 3 (15:41):
And Burns Pub in Columbus.
Speaker 1 (15:42):
It's just a little bit off the campus at Ohio.
Speaker 3 (15:43):
State.
It's probably far enough off soit's not a college bar but it's
close enough that if you reallyare an Irish college student
you're going to make it.
It sits in an area which isironic because it is close to
three Columbus distilleries it'sdown the road from Watershed,
it's down the road from HighBanks and Echo Spirits, so it's
not far down the road from allof them.
And you know, obviously I don'tknow that everybody goes to the
(16:05):
pub going there for the irishwhiskey, but you know it's, it's
worth going for that to be ableto try it, because, again, not
too many places that you'regoing to go in ohio that are
going to have it on the shelffor you to try I agree, um, but
it's really cool that we do havethis place.
Speaker 1 (16:24):
It's like a hidden gem and the fact that it's
getting out there.
Ohio is doing a really good jobto get it out there, especially
being an Irish whiskey in abourbon boom.
Speaker 3 (16:37):
Well again, I think you know like we talk a lot.
You know Stacey and I talked inan event with JJ Corey.
You know there's so manydifferent things out there in
the bourbon world and sometimesit's nice to have a change of
palette.
Whether it's Scotch or Irishwhiskey, it's nice to change and
get a little different taste ofwhat barley is doing compared
(17:00):
to.
You know our corn mashes thatwe're used to, but the this past
couple of weeks I've beenreally drinking more Irish,
trying to get more of a palatefor it, because there is such a
different fruit flavor thatcomes out of them that I don't
(17:20):
get as much as the vanillas andthe caramels and bourbon that
malt flavor that's in it.
Speaker 1 (17:34):
That's similar, it's it's got almost like it's.
It's hard to tell, but it'salmost like it's got a aspect of
of a beer.
You know what I mean with thatmalt flavor and that's what it's
malt, single malt, whiskey, um,or single grain in this case,
but, um, the label on this oneis cool.
Now did they have on that onethe same thing with the tortoise
and the hair?
Speaker 3 (17:51):
yeah, the label is the same and they're cut out.
You'll see it at the bottomright there.
Yep, I think that's prettytypical for all their bottles.
And uh, yeah, I, I will tellyou I drank both and definitely
this is a higher proof.
The white label so I don't knowif Martin, if he thought that
there was a different one outthere or he just miscommunicated
(18:13):
it to me, but it is definitelya higher proof than the black
label.
Yes, and they both are veryunique in that manner, because
this one does have that heat toit and this one is a little more
subtle and just easier to drink.
I think this bottle iscrushable.
I mean, you're going to sitdown and just go through that
(18:37):
bottle very quickly.
Speaker 1 (18:39):
Well, I think, with this other bottle which I think
we should barrel bottlebreakdown, I think we should
barrel bottle breakdown.
I think we should.
I really enjoy the heat on it,mixed with the caramel.
Yes, stacy says the black labelis a blend.
(19:00):
Yes, it's multiple barrels.
Speaker 3 (19:04):
Yes, yeah it is not the same.
Speaker 1 (19:08):
Yeah, and it's proofed.
And I understand why.
Speaker 3 (19:19):
If you were going to do it, especially 94, is still a
pretty good proof for an Irishwhiskey, considering many of
them hang out at 80.
Yeah, I mean most of them, heck.
This is all more due that wasfinished in a XO rum barrel
still only 84.
Speaker 1 (19:29):
Right.
So they're in the 80s and and alot of them are just like
jameson or whatever, will justsit at 80.
But what I will say tell themwe're due 80, right.
So having the 94 is a goodthing in my opinion.
And then also from a marketingstandpoint, if you could get
that and you got the the nice uh, you know, the imperial stout
(19:51):
finish, and you can get thatcoming through at 94, it gets.
Speaker 3 (19:55):
It gets to a lot more people, I'm gonna tell you over
the weekend I took this bottleand and I was talking to to
martin and I had made a aold-fashioned with the blue
label and I didn't know theblack label was available to get
yet and he told me it was.
So this was Saturday morningand I went and got it.
But I took a Guinness, a bottleof Guinness, and reduced it
(20:21):
down.
I actually heated it up,reduced it down, added brown
sugar, reduced that down andmade a syrup and use that
Guinness syrup along withchocolate bitters with this
black label.
And that drink is so good foran old fashioned to use an Irish
whiskey but also use a Guinnessuh syrup for it.
Speaker 1 (20:44):
Oh, what is that called Uh, what uh, what kind of
uh?
So, uh, I know what kind of uh.
When you make a sauce that youcook down, it's called.
Anyways, it's there.
Speaker 3 (20:58):
It was easy to do and it was, and now I've got a
bottle in the fridge.
Speaker 1 (21:05):
Cooking Guinness down is easy to do.
Speaker 3 (21:08):
It's very easy and it's delicious.
It works so good as a simplesyrup because Guinness has a
chocolatey note in it and itreally works well with this.
Speaker 1 (21:18):
Well, there's a great old-fashioned idea what kind of
sauce?
Speaker 3 (21:25):
Yes, Stacy, it would be great in an Irish coffee.
Speaker 1 (21:35):
Restitution sauce.
Wait what?
What is it not restitution?
Um, oh my god, when cooks cookstuff down, they call it a
certain what?
Reduction, reduction, yeah,reduction.
So you did a uh guinnessreduction syrup with uh into an
old-fashioned.
Hey, you owe me one of those.
Speaker 3 (21:56):
I'll hook you up.
I'll tell you what.
When we do the podcast at BurnsPub, I'll bring the stuff and
I'll make them at the pub.
Speaker 1 (22:08):
Yeah, and then you'll have a job.
I don't want a job, but you'regoing to get one if you keep
this shit up.
Speaker 3 (22:17):
I just wanted to try it and hey, if they use the idea
and use it in the bar, hey, whynot?
It's something to get peoplecoming in, all right.
So, yeah, whatever you want todo to finish this, I've got to
get going.
Speaker 1 (22:29):
Well, yeah let's do it quick.
This is the Old LouisvilleWhiskey Company in Louisville,
kentucky.
This is the barrel bottlebreakdown.
Our barrel bottle breakdownscale is four knocks or
(22:59):
breakdowns for nose and body andfive knocks for taste and smell
.
And if there's an exceptionalone, which is called a bid up up
for one category, you can addit in so you can get a total of
19 out of 18 for the perfectwhiskey or bourbon can get a
total of 19 out of 18 for theperfect whiskey or bourbon, or
or you can uh, you know, thereyou go.
18 out of 18 is also prettygood, all right, so I've got the
(23:21):
hammer, but I don't think itdid.
You hear it?
Can you hear it?
Speaker 3 (23:24):
nope what's weird is I can hear it when you set it
down on the table.
Sometimes, not that time, no,because it already went into the
next level.
Yeah, but yeah, let's go aheadand get it started.
You want me to start with thenose?
Speaker 1 (23:43):
Yeah.
Speaker 3 (23:48):
You know, the nose has changed a little bit just
from drinking the other one.
Well, it's lemony.
It picked up some lemon vanillanotes yeah, it's lemony.
Speaker 1 (23:56):
It's really kind of different from anything there.
It's like a lemon drop.
Speaker 3 (24:04):
Yeah, but it's got a vanilla, confectioner sugar kind
of smell to it as well.
So I definitely like that, youknow.
And for Irish whiskeys, I thinkthat when you're doing a barrel
breakdown on them it's a littledifferent, because bourbons
just kind of jump out and haveall these caramels and
(24:25):
everything and this is a waydifferent kind of.
Speaker 1 (24:28):
Well, you've got to like it.
I mean, there's no doubt, ifyou're not into these flavors,
you know is a way different,kind of Well, you've got to like
it.
I mean, there's no doubt, ifyou're not into these flavors,
you know it's different.
But you still have to rate itbased off not that it's Irish
whiskey, just that it's whiskey.
Speaker 3 (24:41):
I like the nose a lot .
Speaker 1 (24:43):
I'm right there with you.
Speaker 3 (24:48):
I don't know.
It's hard to say that it's afour, but it's a strong three,
three and a half, but I can'tgive it a half.
You're right, because I can't Igot to go with a three because
it's probably better than mostof the noses I've ever had in an
Irish whiskey, but I feel likea three is strong for this.
Speaker 1 (25:09):
Yeah, I would agree with you.
So we both give it three on thebarrel.
The barrel bottle breakdown,all right what?
all right?
Yep, now this is 123 proof.
(25:32):
So I will tell you that, out ofthe four on a body, it really
has a great body.
It has legs in the, in thisglass like none other.
It responds really well as faras the thickness and the
(25:54):
viscosity, but the only thingthat this doesn't do is go to
the cheeks.
So I'd have to say I'm on thesame level of the body as I am
on the, you know, the nose.
It's a good body.
I mean, the flavor is just anexplosion in, you know, but it's
roof of your mouth, tongueunder your tongue, but it just
(26:15):
doesn't go to the cheeks or theback of the throat.
So I'm going to give it a.
I give it a three on this one.
Speaker 3 (26:26):
The?
Uh.
The weird thing is is, you know, I've had it to compare against
the black label and the body.
Because of that, proof isactually a little bit better
than the black label, um,because it does have that extra
punch to it.
What's up, leland?
hope you're doing good man yeahhey, yeah, hey, leland, but wow,
(26:49):
I kind of see I get the bodyhits me a little more.
It's definitely not cheeks asmuch as top of the palate, top
of the mouth.
It's kind of good, man, thatproof comes in, I agree, but
it's hard to say it's a hmm.
Speaker 1 (27:09):
Hold on.
I need another try, but it'shard to say it's a hmm, hold on,
I need another try.
I did the Kentucky Chew andit's got to get in my cheeks and
just to get to that five it'sgot to be but the flavor is
fantastic.
And you said what did you giveit?
Speaker 3 (27:30):
I gave it a three out of four.
The thing is, man, it just hitsthe top and the tongue strong.
Really, yeah, I think that'swhich which for an irish whiskey
is rare, because I don't getthat out of an irish whiskey.
Most of the time they they'remute, they don't have that bite
in the mouth, feel.
I'm giving it a four.
I like the body on this.
All right.
Speaker 1 (27:49):
A lot might be one of the best things about it well,
I attribute it more with whatyou're talking to is the taste.
You know what I mean becauseit's on, it's so much taste on
the top, but I, like you know,but I I can see giving it a four
.
Speaker 3 (28:11):
Again, it's different because we barrel, break down
mostly bourbons and when you goto an Irish whiskey it
definitely isn't going to have.
It's different.
It's different for us.
Speaker 1 (28:24):
It's a learning curve .
It is, but it isn't, becausemost and see.
This is different for an Irishwhiskey because this is a sipper
.
To me, this is an enjoyablesipper, it's not a pound.
But Irish whiskey is usuallyabout consumption.
I mean, when you're partyingwith Irish people, they are
going to consume a decent amountof whiskey for that night, so
(28:50):
it's got to be a drinkability.
That's why I always find thatwhen you're talking about, uh,
some of the scotches and thewhatever and people are out
drinking and they're not they'renot sipping the million dollar
ones that it's 80 proof so youcan last, because if you drink
this all night long you'll beunder the table.
Speaker 3 (29:10):
Hey, interesting fact .
Did you know what the proof ofGuinness is?
Speaker 1 (29:15):
Yeah, I think it's.
Is it 9.5?
Speaker 3 (29:19):
Okay, so Bud Light is 4.2 ABV, right, guinness 3.8.
What?
Learn that?
Over the weekend I've drankGuinness I can't tell you how
many times, but learn that and Iwas absolutely blown away, yeah
(29:41):
.
I went and bought a four packjust to prove myself wrong, and
it's 3.8.
There you go.
So you know, that's the thingis like, guinness, you can drink
a good bit of it, because itjust doesn't have the same
effect as some of the others,but yeah yeah, leland said 3.8
yep I don't, I can't drink agood, it just doesn't seem like
(30:04):
it should be that.
Speaker 1 (30:05):
Yeah, because because it's got um so much, of much of
the stout aspect.
It's such a heavy stout thatit's like you're eating a meal
while you're doing it, so youget full.
I mean, I've never been, yeah.
Speaker 3 (30:20):
No way that I ever would have thought that, and the
fact that Bud Light is a higherABV it just blew me away.
Speaker 1 (30:27):
Well, you've got to figure out what what harp is for
those black and tans.
Harp's probably 15.8.
Yeah, because I had a few ofthose last night.
Speaker 3 (30:38):
Matter of fact, I had a few harp black and tans and
then we decided to do a red andblack with a damn.
I can't think of the Irishwhiskey or Irish beer that's red
.
It's not tough Think of thename of it, but it was even
better than the black and tan.
Speaker 1 (30:59):
Was it.
Speaker 3 (31:00):
Mm-hmm.
Speaker 1 (31:02):
I wonder why that?
All right, hold on, I just lostthe.
Let's go back to the.
Why is the live gone?
Okay, it's a heavy stout.
Speaker 3 (31:18):
Walker, it definitely has a lot of body to it.
When you're drinking a Guinnesswhich Rachel and I, when we go
usually that's our go-to isGuinness, and then we'll drink
some other beers that we like,but if there's a Guinness we
typically gravitate towards that.
We like the flavor and just agood beer.
(31:39):
It wasn't Killian's, it'sanother Irish brand of red, not
Kilkenny.
I think it starts with an m, ifI'm not mistaken.
You guys can figure it out?
Kudos, because I can't rememberyeah, all right.
Speaker 1 (32:01):
So, uh, do we do taste, do taste we to move on.
Yeah, it's crazy, something'sgoing on that's working, but
it's not.
I don't know, I'll see.
Alright, so you do taste first.
You got to go with your taste.
Speaker 3 (32:25):
Hey Walker, it's not Killian's, it's a different
brand.
So, taste, I'm going on.
Taste, man, I love the taste.
Is this out of four?
Again Five, god Four, it's afour.
(32:47):
I love it, it's good.
I'm at, liza.
If anybody can figure out whatthis red beer was that we made,
that might be it no-transcript.
(33:10):
So that's what we made lastnight with the red and blacks,
and that was delicious.
Speaker 1 (33:21):
All right, so you're giving it a four, yeah.
Speaker 3 (33:28):
All right, if I'm getting an Alaskan beer, it
better be a Klondike.
I want an ice cream sandwichnow.
Speaker 1 (33:38):
I would say, out of this, the taste really comes
through.
There's an aspect of vanilla.
Speaker 3 (33:46):
The vanilla is strong .
Speaker 1 (33:49):
There's the thing, but then there's this
confectionery, sugar, vanilla,and then it's got like a lemony
fresh tang to it, citrus, andit's delicious.
It's so sweet, I mean, it'spulling in the 123 and it's just
like whatever.
So I think that I'm gonna givethe taste a five.
(34:13):
I like it.
So the finish, I don't know.
Do you get like a lemony fresh,like citrus taste, like you
chewed some sort, like that one?
What was it?
(34:34):
Squelch gum?
It was that gum from Gatorade.
It had that lemony kind of like,really sour, whatever.
I feel like I just chewed apiece of that gum.
Speaker 3 (34:50):
I don't get that as much.
The vanilla probably stays asstrong for me.
I don't get that as much.
The vanilla probably stays asstrong for me.
I don't know.
The finish is just still a lotof the vanilla.
I don't know the lemon.
I do get it, like you said butit was like a softer lemon.
Speaker 1 (35:08):
Yeah, and it was like I was like talking about it and
then all of a sudden, like itwent away, but all of a sudden
it popped up, it comes and goesit's very unique.
Speaker 3 (35:24):
I give this finish a four the thing that this finish
stands up is, I think, the proofhelps it stay there a little
longer, because again, a lot ofIrish whiskeys at 80 proof don't
finish as long, they just kindof fade off into the sunset.
But I, this one is a four, it's, it's the, it's there all right
(35:45):
.
Speaker 1 (35:46):
So you gave it a 16 out of 18 because you gave two
fours, which is an eight, andthen you gave a four and a three
, so that's 15, right, eight andseven is 15.
Yep, and I gave, I gave twothrees, a five and a four to
(36:07):
come up with 15.
So the old louisville whiskeycompany barrel bottle breakdown,
so the Old Louisville WhiskeyCompany Barrel Bottle Breakdown
score is 15 out of 18.
And honestly, to come acrosswith that for Irish whiskey, I
(36:29):
think that's probably thehighest score I ever.
I think it's right up therewith, like the red breasts, you
know, cast strength and whateverit's got all different.
It's not, it's different, butit's delicious.
Speaker 3 (36:42):
That's what I was going to say is you would have
to get into something that ismore cast strength, like that
red breast, to to rival that.
Because even a 12 year oldTullamore Dew, which is a good
bottle, it's just softer, itdoesn't have the mouthfeel, it
doesn't have the finish thatthis bottle has.
Speaker 1 (37:05):
Yep, so very, very good whiskey.
Speaker 3 (37:06):
You guys got a good history.
Great job.
Martin Martin is killing it andto think this was his first.
This was the first time he haddone that and he did two barrels
and then, hey, that was so wellreceived, I need to do it and
we need to make it part of thebrand and that's where the black
label comes in.
So super excited about that butunfortunately I got to go.
(37:26):
But it has been an awesome StPatty's day.
I'm not going to stop drinkingIrish whiskey and we're going to
have Stacey and we're going tohave JJ Corey on.
She's going to be live fromIreland when we do it, so stay
tuned for that.
That's going to be fun.
Again, something to think aboutgoing into that podcast we
(37:49):
talked about at the event acouple weeks ago or a week ago,
was, you know, 90.
Some percent of the Irishwhiskey business is controlled
by four brands, and these smallbrands like Bua, like JJ Corey
they only get a very, very smallfraction of the business.
So, just like what we do, we'renot discouraging people from
(38:13):
drinking Jameson.
But there are a lot of optionsout there and the state of Ohio
has done a good job of bringingthose to the forefront.
Rowan Company is a brand thathas come up and they only really
have one bottle.
It's a good bottle.
If you see that bottle outthere, it's $35.
Go give that bottle a try.
Go give that bottle a try.
(38:33):
Again, a lot of $25 to $40bottles in the Irish whiskey
realm that you can buy.
Try it Kind of change yourpalate a little bit, maybe even
make your palate a little moreheightened to the fruit flavors
that you pick up in bourbonsometimes.
But I'm super excited aboutwhere we're going with all this.
Speaker 1 (38:55):
I can't wait to keep trying some more stuff.
Wow, why has the live streamended?
I never ended the live.
That's just crazy.
Oh, at one point.
Speaker 3 (39:10):
That's just how it works.
Speaker 1 (39:11):
You know how it is, it's just spinning.
It works, you know how it is.
It's just spinning, all right.
So the live stream has ended.
Are you sure you want to stopstreaming?
It was told it was ended, allright, yeah.
You don't have a choice yeah,total watch time.
(39:32):
Well, we had some decent watchtime.
Speaker 3 (39:35):
We were up for 40 minutes, so it just ended as
much as I'd like to stay on, Igotta run.
Speaker 1 (39:41):
But yeah, I'll, I'll finish it up for you.
Um, we gave it a 15 out of 18.
Um thursday, everybody, justreal.
You know we're going to bedoing a double oak with the
double, double oaks and thedouble oak.
We're just going to talk aboutit.
What's happened to the price?
The price of double oak, youknow, has kind of gone up.
(40:05):
So we're going to talk aboutdouble oaks and all right, ct,
I'll grab you out.
I'm going to take everybody out.
I'm going to stay on for acouple minutes.
Speaker 3 (40:17):
Cheers everybody have a good evening.
Speaker 1 (40:19):
All right, All right, everybody.
So we lost YouTube, which islike a little bit upsetting.
I don't know why I lost it, butit but it was there.
Oh, so it's just me.
Everybody, thanks for coming ontonight.
(40:40):
Um, the one thing I want to sayis I was down real quick.
I wanted to do a quick review.
Went down to kentucky, uh,spent some time with walter
zausch, picked up this 375 atwhiskey thief distilling
Distilling Company, spent theday there, Fantastic, Between,
thieving, bringing in some food.
(41:01):
We had our meeting and thenwent back in the evening and saw
the band Fantastic, fantastictime there at Whiskey Thief and
the people there are awesome.
So you got to check that out.
That was at the New LouLouisville tasting room, but
(41:21):
also the distilleries open.
But this particular bottle waspretty good.
We picked that out and off thebarrel pick and walked away with
this.
So I will be talking about thisbottle.
But one of the cool things isyou can just see the charcoal in
there.
It's.
It is uncut and unfiltered.
(41:42):
When I was down in the reallycool thing, Palmenta, the only
legal rum distillery in the Keys, I picked up this bottle, the
Simington Rum 105 Chef DistilledKey West.
This was the bottle that wasunderwater during the hurricane
(42:08):
Fantastic.
Look forward to tasting that,letting Paul know what I think
of that.
We were at Jack Daniels andMaker's Mark, but at Maker's
Mark we got to do the farm tourand this is something you get
when you do the farm tour.
This is called Nature DistilledStar Hill Farm and this is that
(42:28):
bottle when you do that.
So that was pretty cool.
And then, um, so we'll betalking about maker's mark
coming up.
You should check out thatpodcast.
And then we were at jackdaniels.
I picked up this and Ire-established what the the
triple, the triple mash.
(42:49):
I would do a podcast coming upon Jack Daniels.
Plus, I picked up this 86 proofold number 7 with a special
sleep.
That's sweeter than honey brown, if you can believe that.
Wow, All right Then.
(43:10):
So just between that's where wewere, Maker's Mark, Whiskey
Thief and Jack Daniels.
Plus, down in the Keys at theKey West Legal Rum Distillery
picked up this.
Oh, we also stopped off andwe'll be talking about look at
this this I picked up theToasted Barrel Yellowstone.
(43:32):
The Toasted Barrel Yellowstone,100 proof I believe.
I want to say Toasted BarrelLimited Edition, 100 proof.
Kentucky straight bourbonwhiskey finished in toasted cask
.
This is a phenomenal bottle, Iwill tell you this.
So anyways, with that said,let's call it an evening.
Rememberwwwscotchybourbonboyscom for all
(43:56):
things Scotchie Bourbon Boys.
Remember Clank Herring'st-shirts, and then also Facebook
, YouTube, Instagram and X.
Youtube, Instagram and X.
Make sure that also you listento us on all the major podcast
(44:18):
formats Apple, iHeart andSpotify mainly, but everywhere
else you like to listen topodcasts.
But remember, no matter whereyou listen or watch, like listen
, subscribe, comment and leavegood feedback.
Remember everybody good bourbonequals good times and good
feedback.
Remember everybody good bourbonequals good times and good
friends.
Drink responsibly, don't drinkand drive, and make sure you
(44:42):
live your life uncut andunfiltered.
Speaker 2 (45:06):
And little Steve-O's gonna take us out Out.
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.
For if we don't find the nextwhiskey bar, I tell you we must
(45:31):
die.
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
Speaker 1 (45:40):
All right.
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