September 23, 2025 • 66 mins
The Scotchy Bourbon Boys taste the new Star Hill Farm American Wheat Whiskey from Maker's Mark and discuss their connections with the distillery and upcoming barrel picks. This 114.7 proof whiskey made from a blend of seven and eight-year-old wheat whiskeys showcases Maker's Mark's commitment to regenerative farming practices.
• Star Hill Farm American Wheat Whiskey is part of Maker's Mark's regenerative agriculture initiative
• The 2025 edition contains 51% soft red winter wheat, 27% malted soft red winter wheat, and 22% malted barley
• Rob Samuels warned we're only "50 more seasons away from completely stripping out the nutrients from the land"
• The whiskey received a perfect 18/18 score in the Old Louisville Whiskey Company barrel bottle breakdown
• Tasting notes include caramel apple pie, brown sugar crumble, raspberry, and subtle floral notes
• The Scotchy Bourbon Boys are now on TikTok in addition to Facebook, Instagram, YouTube, and X
• Pre-orders for the Scotchy Bourbon Boys Maker's Mark Private Select "Picked in the Dark" will be available soon for $89.99
• The Christmas party is scheduled for December 12th with a visit to Maker's Mark on December 13th
Contact Jeffrey Mueller directly on Facebook or YouTube to order Scotchy Bourbon Boys merchandise and secure your bottle of their upcoming Maker's Mark Private Select.
A revolution is brewing in the Kentucky hills, and it's taking the form of a whiskey that's as good for the earth as it is on your palate. In this captivating episode, we dive deep into Star Hill Farm American Wheat Whiskey, Maker's Mark's groundbreaking foray into regenerative agriculture and sustainable whiskey production.
From the moment we uncork this extraordinary spirit, we're transported into a world where whiskey making and environmental stewardship blend perfectly. Rob Samuels' stark warning that "we're only 50 more seasons away from completely stripping out the nutrients from the land" underscores the urgency behind this project, which aims to transform one million acres of farmland through regenerative practices.
The tasting experience itself proves nothing short of magical. This 114.7 proof blend of seven and eight-year-old wheat whiskeys delivers waves of caramel apple pie, brown sugar crumble, raspberry, and subtle floral notes that earned it our first-ever perfect 18/18 score. The mouthfeel is luxuriously thick and silky, while the finish lingers with sweet complexity that continues to evolve with every sip.
Beyond the bottle, we share exciting updates about our upcoming Maker's Mark Private Select "Picked in the Dark" release, which will be available for pre-order soon at $89.99. We also announce our expansion to TikTok and details about our December 12th Christmas party, followed by a special Ambassador tour at Maker's Mark on December 13th.
Whether you're passionate about exceptional whiskey, sustainable practices, or the future of craft spirits, this episode offers a fascinating glimpse into how one distillery is working to heal the land one delicious sip at a time. Join us on this journey where earth meets spirit, and discover why Star Hill Farm Whiskey might just represent the future of American whiskey.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
(01:59):
drive, and live your life uncutand unfiltered.
We'll be right back, all right.
Welcome back to another podcastof the Scotchy Bourbon Boys.
Tiny here and let's get SuperNash in.
I got to do it All right.
I don't know it's like forwhatever reason.
Maybe they can help us out onFacebook.
Does it actually pause when wedo that?
(02:19):
Because mine is paused.
I got to see if I can refreshit up.
I'm trying to.
Oh, let's see.
No, yeah, it's just locked up.
And is yours locked up onFacebook when you're looking?
No, I don't know, maybe I'mjust going to try.
(02:41):
Should I just reload it?
I don't know if that would bethe one.
Would that be?
I'm not going to try.
Should I just reload it?
I don't know if that would bethe one.
Speaker 3 (02:46):
Would that be it.
I'm not going to tell you.
Speaker 1 (02:49):
Oh, here we go, we're just going to.
Well, doesn't seem, didn'tpause.
John said it didn't pause.
Mine's just sitting here,paused, and it must be just
something, all right.
And then let's just click onthis, all right, let's see if
it'll update into it.
Oh my God, oh, that's justgoing.
(03:10):
Yeah, I know, but mine's not.
It won't even go into, isn'tthis fun?
All right, it's just technicaldifficulties.
And then I can't even get intothe.
Let's just reload.
I'm just going to reload thatbaby and see what happens.
All right, there we go, startit up, start it up.
(03:31):
Yep, there it is.
It's just reloading.
Yeah, of course, of course itcomes back full.
There we go, full, full.
All right, everybody, welcometo the Scotchy Bourbon Boys.
There we go.
I can see everything going on.
Now I'm no longer paused.
Super Nash is here tonight.
(03:52):
Super Nash, yes, tiny, myself,I am here, like always, and I
would say that tonight's kind ofa continuation of last Thursday
, where we did our Cellar AgeBlind, where 2024 took home the
(04:16):
trophy that was an excitingpodcast.
I didn't think 2024 was going totake home the trophy and 2025
took home the trophy.
Speaker 3 (04:25):
I didn't either.
Speaker 1 (04:25):
And 2025, took home the trophy for Roxy, but I was
excited because not only do Ihave one more bottle of 2024
that I'm working on, but I gotanother whole 2024.
So that's really exciting.
What I wanted to do is talkabout wwwscotchiebourbonboyscom
for all things Scotchie BourbonBoys.
(04:47):
Check us out.
We've got not Crystal Glenn's,but we've got Glenn Caron's and
we've got Scotchie Bourbon Boyst-shirts.
If you want to get it donequicker, contact me directly and
I'll get those out to you.
No problem, it's Jeffrey Muelleron YouTube or Facebook.
Just leave a message in thecomment and I'll get back to you
.
Uh, no problem.
Uh, it's jeffrey muller.
Is on you on youtube orfacebook.
Just leave a message in thecomment and I'll get back to you
(05:09):
.
Um, also remember, on facebook,instagram, youtube, x and today
, officially, tiktok.
We did our first ever tiktokpost.
Uh, for the scotchy bourbon boys.
Uh, it's something that we'regoing to work on.
Knobs is going to be loading upI gave him all the information
(05:31):
and he's going to be doing someshorts and he's going to run the
TikTok and Instagram and I'mgoing to run the Facebook and
the YouTube.
And that does leave X.
Maybe, super Nash, we give youX.
There you go.
All right, so.
(05:51):
But also we're on Apple iHeartand also Spotify or anything
else or anywhere else you canlisten.
We're pretty much there.
So, no matter whether you watchus or you listen to us, make
sure that you leave us goodfeedback and then subscribe or
(06:12):
even now become a member.
We could appreciate anymembership that's going on.
So, and then you know, commentand like and do all that stuff.
We are starting to grow.
We're getting to the pointwhere we're getting.
We're ready to go to that nextlevel.
I'm not quite ready theremyself, because that next level
is a full-time job, but we'vegot it ready to go and I'm super
(06:39):
excited about what's been goingon.
We had our single most I don'tknow why, but on my birthday.
My birthday was on Sunday,september 21st.
We average on the podcastitself between 1,200 to 2,000
downloads a month as far as thenewer content, but on Sunday,
(07:02):
for some reason, we, in one day,there were two thousand three
hundred and eighty sevendownloads, which is equal to
over two months worth ofdownloads in one day.
I don't know what happened, butit was an exciting day.
I didn't even check that daybecause it was my birthday and I
(07:25):
was so busy that day.
But all of a sudden I go onMonday, I look and I'm like what
is that?
I don't know.
I don't even know how that'spossible.
If someone, if someone, wantsto enlighten me, that would be
great.
But but that's neither.
That's neither here nor there.
We're ready to go.
(07:45):
So one of the things that Iwanted to start off with talking
with you, super Nash, aboutMaker's Mark.
You know, I think it wasinitially we didn't have any
direct contacts into it, but one.
Speaker 3 (08:03):
Our wives and ourselves love the experience of
maker's mark because when yougo to makers, when you beautiful
grounds and great experienceevery time you go there yeah,
you get to dip your own wax.
Speaker 1 (08:15):
I mean, last year on the holiday tour we actually
dipped on the actual wax line onthe actual bottling line.
Yeah, yeah, well, not on theline in the gift shop, which is
cool in itself, but we were ableto dip our bottles right there.
Um, that was fantastic.
So our experiences have alwaysbeen um, not as um.
(08:39):
What would you say?
We weren't completely uh.
Would you say we weren'tcompletely uh, involved with the
(09:11):
distiller, rob samuel, billsamuel jr.
Um, we were at the Icon Dinnerwhere Bill Samuels Jr and Rob
Samuel was there, and I got totalk to Rob for a couple minutes
and he said come down, meet me.
So we set something up forMarch and we came down.
(09:31):
Now Rob wasn't able to do it andwe were able to do the podcast
with I want.
Why am I having hey Walker, ifI want?
Why am I having hey Walker?
You can help me out with hername.
So we had her on the podcastSuperNash.
(09:53):
Let's see if Walker is going tocome through with me.
It would be nice.
I hope I'm right, but anyways,we did the podcast there.
(10:20):
Allison was our connection toyou know, the handler for the
people, amanda, amanda Humphrey,thank you.
Thank you, walker.
Thank you're talking right offthe top of my head there, and
I'm impressed that I have,because there's a lot of people
with A names, women with A namesin the industry Ashley Barnes,
andrea Wilson, right, yep, Iactually said it wrong in front
(10:45):
of um, in front of, uh, danmckee.
It just it didn't.
It's just like there's so muchyou know, and then there's
allison and there's even somepeople within the industry that
I'm always dealing with as faras handling.
But anyways, amanda humphriesdid the podcast with us and it
was a great day.
(11:05):
After the podcast, we got toThief from a Barrel, we went out
and got the tour of Star HillFarms, which was fantastic, was
able to get what was the releasethere Super Nash that we got
the.
Farm to Table release.
Was it that we got all got farmto table release, was it?
(11:27):
It was called the?
You know who's going to tell uswhich one, which one?
(11:54):
Oh, it was with and then um, we.
So, anyways, we're here againfor the festival and I get a
hold of Allison andale.
Message me on Facebook and youcan.
We're going to start working onthe pre-sale of our Maker's
Mark distillery, which was theprivate selection which we
(12:18):
called Pick in the Dark, correct?
That's correct.
Do you remember the staveselections that we did when we
did it?
Speaker 3 (12:30):
I do not, but it's written down on the front of
that bottle.
Speaker 1 (12:33):
No, it's not, it's not, it is not.
Speaker 3 (12:39):
I thought she wrote that down on there, nope.
Speaker 1 (12:44):
I remember I bet Walker remembers it it was the
keeper's release.
So, yeah, what was our?
I think that was um, I thinkyou had a total of 10, and I
think we did nine.
Mendiant, french mendiant,wasn't it that?
No, he goes.
(13:04):
No, of course it wasn't not.
Yeah, I'm just waiting for itto come up.
Here we go.
We had one of the, the umamerican oak.
Then we had creme brulee pickedin the dark.
(13:26):
Okay, that would be cool.
I don't think we put yeah, justpicked in the dark, picked in
the dark.
Because creme brulee it was notsix mendiant walker, it was not
, it was six of the french oak,the one that would make it the
most, it was one Caramelly,caramelly, so it was one, and
(13:52):
then it was two of the 26101.
Here.
I'll tell you what it was,because I just got to look at
the staves right here on theside.
I'll tell you it was All right,let's put this.
I will tell you what the stavething was.
It was Two French.
(14:14):
It was one baked American puree.
It was two toasted.
No, it was one toasted Frenchspice, two baked American puree,
(14:36):
one maker's 46, and six searedFrench cuvee.
That's what it was.
If you remember we added thatone maker's 46 at the end.
Remember that.
So that's what it was we.
If you remember, we added thatone makers 46 at the end.
Speaker 3 (14:50):
Remember that so that's that's what we're at you
just said that that was 11staves.
Speaker 1 (14:57):
No, there was a zero on one of those okay, listen, I
said one, one or two toastedfrench spice, one baked American
puree, that's three.
One maker's mark, four and sixseared French cuvee.
Yeah, that's what it was.
(15:17):
So there we go.
So now we got the.
That's the stave thing.
It tasted like creme brulee.
Well, I'll tell you what ittastes like, because right now I
have it here.
The nose is fantastic.
Speaker 3 (15:30):
Don't you do it, don't do it.
Speaker 1 (15:35):
Don't do it.
It's finally becoming itselfall in one.
Speaker 3 (15:42):
I just want a little taste.
I do too.
Speaker 1 (15:53):
And if you're local and you want to come over and
taste it before you buy it, oh,come it's.
It's right here for you guys.
Oh my gosh, what did I do withit?
Use your crystal yeah, it's anhonor, thank you.
Thank you.
Speaker 3 (16:12):
Yep, it's clean, all right.
I bet it's opening up real wellright now.
Speaker 1 (16:23):
Because now it's actually not.
You know it's.
Yes, it's become itself.
The nose has no ethanol.
A ton of caramel, oh, that's sogood greg said barrelwood is
amazing, isn't it?
Speaker 3 (16:42):
yes, it is, greg, it's amazing.
The flavors, yeah.
Speaker 1 (16:48):
Nash, this went insane.
That is good.
Speaker 3 (16:54):
Just rub it in.
Rub it in.
Speaker 1 (16:59):
All right, we'll put that back up there, all right.
So we do this.
We set it up to do this.
Stave private select.
You can check it out onFacebook.
Still, the selection happened.
We're in the dark.
We moved from the cellar to thelake house because it's
(17:20):
daylight and that helped.
No electricity, so we werereally winging it.
The whole place was closed, butwe started in the morning at
8.30.
We're there and at about quarterto nine we got into the Rob
Samuels, into the offices andthe offices are phenomenal and
(17:45):
we were able to do an interviewwith him.
And we were able to do aninterview with him and he gave
us this bottle of Star Hill FarmAmerican Wheat Whiskey along
with this little paper of whatthey're doing.
So what I wanted to do is realquick run through this pamphlet.
(18:09):
Is real quick run through thispamphlet.
So a whiskey in season.
Still, star hill farm, rich,buried and crafted by land, with
all the tools that naturewields.
Star hill farm whiskeycelebrates those elements
essential to maker's markMineral-rich, limestone water,
(18:32):
white oak and, of course, softred winter wheat.
For our 2025 inaugural release,this wheat whiskey marries two
mash bills One of soft redwinter wheat and malted barley
and another of 100% malted wheat.
Another of 100% malted wheat,carefully aged and bottled at
(18:53):
cast strength.
This blend of seven andeight-year-old wheat whiskey
reveals nature's gifts in theirtruest form, offering a spectrum
of soft, sweet and complexflavors.
All right, so there's that,then.
Star Hill Farm a regenerativeagriculture, one million acres.
Makers.
Mark Distillery is proud to bethe first distillery to achieve
(19:16):
Regenified Tier 3 certification.
Regenerative agriculture worksin harmony with nature to repair
, rebuild and restore theecosystem.
Star Hill Farm Whiskey is asymbol of our commitment to this
transformative power, both inthe pursuit of flavor and in
service to our land.
It's an approach that helpsheal the land, renew soil
(19:39):
nutrients and supportbiodiversity.
It's proven to yield positiveclimate effects, cleaner
waterways and health benefitsBenefits, not to mention a
unique, more complex whiskeywith a rich, depth of flavor.
Our corn and wheat farm growershave achieved Regenified
certification, but we won't stopthere.
We're spearheading acomprehensive regenerative
(20:02):
agricultural research projectaiming to transform 1 million
acres of farmland in the nextthree years.
Find out more about our pursuitof harmonious flavor at
StarHillFarmcom.
Here we go.
Okay, so that's the one, themilling, sixth floor, okay, okay
(20:27):
.
Nature Made Whiskey in themaking.
Star Hill Farm.
Future release.
The coming chapters of StarHill Farm whiskey will be shaped
by unique growing seasons andnatural influences.
Future releases will showcasethe breadth of flavors you find
when nature is the maker.
Take this flavor journey withus to experience next season's
whiskey.
(20:47):
All right, so that's prettycool, wouldn't you say?
Super Nash, absolutely.
It was really cool to be thereand have Rob tell us about how.
You could just sense how proudhe was of this project, and when
we were with Amanda Humphreyshe was proud too.
(21:11):
One of the things they have asfar as not just wheat and
whatever, they're starting anoak forest, they're planting it.
And they're planting, you know,have it.
Right now it's an oak sprouts.
(21:34):
They're not trees even yet, buthopefully we can live to see it
, get certain to get some ofthose trees.
You know, tall enough that itlooks like a forest, yeah, and
then, um, but they also have onon site.
Uh, they grow all their herbsand spices for their restaurant.
(21:57):
They have, um, bees all overthe place that are, you know
they're, they're bee farming.
And then, uh, truffles, there'struffles.
They have a, they have a.
One of the dogs is really goodat finding truffles, so that's
been pretty cool.
I've never.
(22:17):
I never knew how that was done,but you know, we got.
Speaker 3 (22:21):
They actually created like a mushroom and truffle
growing area and all Yep, whichwe were able to check that out
while we were down there.
Yep, for sure, which one oftheir chefs at the restaurant
incorporates all those into someof his recipes.
Speaker 1 (22:46):
Yes, that is for sure yes, that is for sure.
Yeah, greg said we'll be longdead by the time those white oak
trees will be mature to harvest.
Yeah, I wasn't talking aboutthat, I was just talking them,
see, grow so they look liketrees.
Thanks for that.
Thanks for that, greg.
Thanks for that little tidbit.
(23:07):
Oh my God.
Well, anyways, 26101, exactlyit.
That was it All right.
Speaker 3 (23:20):
So you want to get into a little bit more about
this Makers Mark.
Speaker 1 (23:25):
Well, we've covered a lot of Makers Mark so far, have
we not?
I mean Star Hill Farms, yes,yes, so now we're going to start
to the.
So do you want to start the?
Are you going to read some ordo you want me to?
Speaker 3 (23:36):
yeah, I'm going to read off the back of the bottle
of this should I do the introthough?
Okay, we haven't done the introyet.
Speaker 1 (23:44):
So we got anonymous, anonymous Anonymous on YouTube
saying he'll take a Guinness anda triple shot of Jameson.
I've got some Jameson if youwant to come over, that's for
sure.
I don't think I got anyGuinness right now.
All right, I will do the quickthing.
Old Louisville Whiskey Company.
(24:05):
They're in Louisville, kentucky, soon to move to Shively Old
Louisville and Amin there isproducing some fantastic whiskey
with barrels that Amin is likea mad scientist, obtaining
barrels and aging them out andfinishing them off and then
(24:28):
blending them and then you canthieving them right from the
barrel.
Old Louisville Whiskey Companyis an experience unlike any
other.
It's a personal, up-closeexperience with the man who I
mean.
99% of the time you go thereyou're going to get a mean and I
(24:52):
don't know where you can dothat Anywhere else in this.
He's the guy and his experience.
Now.
He does have some peopleworking for him now, which was
nice to see, because he prettymuch is working his butt off for
this.
He doesn't release anything.
(25:12):
Seven years They've got to beseven years or older.
So that's pretty much what Amindoes there at the Old
Louisville Whiskey Company andhe is the sponsor of our barrel
bottle breakdown.
All right, you can read it now.
We're barrel bottle breakingdown this Star Hill Farm wheat
(25:33):
whiskey.
Speaker 3 (25:35):
American wheat whiskey.
Thank you All right.
Our inaugural release marriestwo all-new mash bills one of
soft red winter wheat and maltedbarley and another of 100%
malted wheat Carefully maturedand bottled at cast strength.
(25:56):
This whiskey reveals nature'sgifts in their truest form,
offering a spectrum of soft,sweet and complex flavors.
Star Hill Farm Whiskey is theultimate reconnection of whiskey
maker and land, and we are.
(26:18):
This 2025 edition is made up of51% soft red winter wheat, 27%
malted soft red winter wheat and22% malted barley.
It's at 114.7 proof.
Are you ready to pour the pouror have you already done it?
(26:42):
I have poured it.
Speaker 1 (26:46):
I opened this when I got back from Kentucky, which
would have been one, two.
I would have been back on the9th, I think, and we are on the
20.
So it's been 23.
It's been for about two weeks.
(27:08):
It's been open for two weeks.
It's been open for two weeksand what's?
Speaker 3 (27:11):
also cool.
Not only is the bottle thesebottles are made from recycled
glass but these paper labelsthat are on here.
They are made from 100%recycled materials wheat, fibers
and Maker's Mark paper waste.
Speaker 1 (27:31):
Yeah, they've always put so much time and effort into
their labels.
This whole thing is asustainable.
It's for regenerative farming,sustainable everything, farming,
sustainable everything.
When Rob was talking, he'stalking about being responsible,
(27:52):
having a bourbon or a whiskeylike this wheat whiskey that
takes up so much grains thatthey want to eventually have all
of it, all of their grains,grown this way, and then also
they were talking aboutspreading it to other
(28:13):
distilleries to basically geteverybody on board to start
healing the planet.
I think he said we're only 50more seasons away from
completely stripping out thenutrients out of the land.
Is isn't that what?
I think?
That's what he said, right?
So he, they, they don't want todo that and they're hoping that
(28:34):
it spread.
It spreads to all industries sothat, you know, is a a big
responsibility.
But it's really cool becausewhen you go to makers, mark the
experience and the lands rightthere and, uh, you can see how
they can do it.
They show you how they're doingit.
But at the same time, this,this wheat whiskey is like a
(28:55):
craft.
This is done like a craft, uhspirit to.
In my opinion.
You know, this is what you getusually when you're at craft
distilleries, because they'reusing and sourcing local farmers
and a lot of times thosefarmers haven't uh that they're
using for their grains, have notum bowed down to the big
(29:16):
corporate.
Uh, you know the gene, you know, you know splicing and all the
stuff and you know they.
They do it a little bit moreand in some place you know more
um organically, most of the.
You know a lot of the becausethey're not doing it on the
level of makers mark, jim beam,heaven hill, and.
(29:37):
But the fact that makers markis taking this on to me is
really really kind of cool.
Yeah, so now most people sowheat, as Ed Bly has explained
to us many times that wheat is asofter, not as hardy form of
(30:04):
wheat as a rye wheat is Okay.
So opening it up and letting itbreathe is very important when
you buy a wheat weeded bourbonor a wheat whiskey and so we
have and, honestly, when I firsttasted the, the weeded um, what
(30:26):
would it be?
When I first tasted this wheatwhiskey off of it was a little
bit hot to me.
When I picked it up from Johnand opened it up and tasted it,
but as it sat that, it became meand roxy's favorite pour um in
(30:50):
the month of august.
So I will say that you've gotit opened a little bit longer
than I do there, super nash,because you have that bottle,
but but this bottle already fromwhere it was two weeks ago.
I already can tell on the noseit's fantastic.
(31:10):
So are we ready to do thebarrel bottle breakdown?
Old Louisville Whiskey Companybarrel bottle breakdown rating
system.
Speaker 3 (31:22):
Absolutely.
On the nose and the body, youcan give it a total of four
barrel knocks, and on the tasteand the finish, you can give it
up to five barrel knocks, and ifyou have one exceptional
category, you can give it abutt-up-up.
A butt-up-up Exactly that'swhat I said.
Speaker 1 (31:43):
I heard a.
I did not hear a butt-up-up,because this has to do.
If anybody ever knows, you cango back in the end of season
four.
Roxy and I were on vacation andthat is where the butt up up
came from and you willunderstand why it's called a
(32:05):
butt up up.
Speaker 3 (32:06):
But you know, there you go, you've got to go back to
season four and check that out.
Speaker 1 (32:11):
Yep, alright, so I am thinking that this smells like
liquid creme brulee.
Speaker 3 (32:26):
It is so caramelly, oh my god, oh no, like some
fresh baked bread.
Speaker 1 (32:38):
Or butterscotch, liquid butterscotch.
I'm just.
It's just in my glass right now.
Oh, it's just fantastic, I'mgoing to go on the nose.
It's just in my glass right now.
Oh, it's just fantastic, I'mgoing to go on the nose.
Speaker 3 (32:52):
It's getting A little bit of crude off of that too.
Speaker 1 (32:56):
I'm going to give the nose a four out of four.
Speaker 3 (33:06):
God, that nose.
I think it's raspberry.
I think I'm getting raspberryover there you can roll these,
these glens too.
Speaker 1 (33:16):
I did not know that, did you?
Or this glass?
Speaker 3 (33:23):
it spilled a little.
How did you see that?
I saw you lick it off yourfinger.
Speaker 1 (33:29):
I did where's the straw?
Speaker 3 (33:33):
I think this is one of my plugged noses.
What are you going to give it?
Wow, I'm right on the edge ofthree and giving it a four.
(33:55):
Each time I smell it, I'mcoming away with something else.
I'm going to have to give it afour, concur, concur alright,
you're on the body.
Speaker 1 (34:13):
It's got some long legs in that glass.
It stays on the edge of thisglass for a long time very thick
and it's thick in the mouth too.
Speaker 3 (34:24):
I mean it's just, it just coating my tongue, hitting
all the sides.
I mean that's one of thethickest whiskeys that I've
tasted in a while.
I'm going to have to give it afour on my body.
Speaker 1 (34:47):
Did we ever say what proof this is?
Speaker 3 (34:49):
Yes, I did.
It is 114.7.
114.7 proof.
Speaker 1 (35:00):
Man that's got a body of like a 130.
Speaker 3 (35:05):
Doesn't it?
That's what I say.
It was hitting all the sides,top Cheeks stings, and it's real
thick, doesn't it?
That's what I say.
Speaker 1 (35:13):
It was hitting all the sides, top cheeks stings,
and it's real, real thick realviscous God and it's got a hug,
but there's nothing superaggressive as far as I will give
the body of four also.
All right, we're wow, realbuttery on the palate, silky and
(35:59):
buttery when I'm getting offthis right now, you're probably
not but two weeks open.
I will tell you I am gettingstraight up a caramel apple.
I get caramel on the front withthis apple-y.
It's just, it's crazy.
(36:24):
I'm getting.
Speaker 3 (36:26):
I'm getting caramel.
I'm getting raspberry.
I'm getting a little bit ofchocolate.
I'm getting.
I'm getting caramel.
I'm getting raspberry.
I'm getting a little bit ofchocolate.
I'm getting.
I'm getting a little bit ofthat yeasty bread taste.
Speaker 1 (36:44):
I get that, but let's see what this is.
Do they got tasting notes inhere?
I'll see.
Would you give it on?
Speaker 3 (36:58):
the body.
A four, you're up on taste.
Speaker 1 (37:21):
No tasting notes.
Was there tasting notes on onit no?
Speaker 3 (37:29):
all right offering a spectrum of soft, sweet and
complex flavors all right umflavors, all right.
And also one other thing thatwe didn't mention the grains
(37:49):
were harvested, distilled andbarreled in fall of 2016 and
fall of 2017.
Speaker 1 (37:57):
Yeah, seven and eight-year-old wheat whiskey.
Speaker 3 (38:00):
Yeah, mmm.
Speaker 1 (38:08):
I'm going to give the taste a five.
I like it.
I do too, I concur.
Speaker 3 (38:18):
There's just so many flavors coming through on that,
no ethanol.
You're getting nothing butflavors just popping on it and
just they're continuing all theway back.
What a wonderful, wonderfulwhiskey.
Speaker 1 (38:39):
All right, so now you're the one who goes to the,
you're the one who sets us upand goes straight to the.
John saying it's yes, we do Bigchef John's saying it's buttery
(39:07):
into the bowl and black orraspberry with vanilla.
That's where I got, where youprobably should be.
Speaker 3 (39:28):
You're on for finish.
Wow, this is also a greatfinish on it.
I mean, the flavors just keepgoing and going.
It's got a long finish to it.
That's where I would get theflavors just keep going and
going.
It's got a long finish to it.
Speaker 1 (39:42):
That's where I would get the black raspberry.
It goes from apple to a blackberry and it almost has a floral
finish to me right now, which,if I remember what you're doing,
I'm getting that floral as Ijust sort of smack the air over
(40:03):
my tongue Like a menthol floral.
Speaker 3 (40:06):
Yeah, and it's getting that little bit of
floral on the finish.
I'm going to have to go five onthe finish.
Dude, he goes five.
I mean, this is everything youwould want up until that lasts
(40:26):
up until that for the flavors,all the flavors, to come through
like it does, and and then thenice hug on the end, and then
it's just long lasting.
I mean, I'm still getting thoseflavors.
Speaker 1 (40:52):
There's the apple.
Speaker 3 (40:57):
There's the blackberry.
I get that little bit of appleright up on the tip right when I
first taste it.
Speaker 1 (41:13):
Well, I get a lot of caramel on the tip, but then as
you start to go across the backpart of the tip that's when the
apple it tastes like a caramelapple to me.
Speaker 3 (41:19):
I will go.
I want to say almost like ahave you ever had a caramel
apple pie with the crumbs on top, with the brown sugar crumble?
They sold them to Sam's Club.
That's where I used to cookthem up and that's exactly what
(41:43):
this thing tastes like I wouldsay I'm torn, but I gotta go, I
on.
Speaker 1 (41:55):
I think, the further this goes along, I think in
another two weeks to three weeksthat this finish for me would
be a five, because I know I'vealready evolved the bottle.
Okay, and you've got theevolved bottle, which is
freaking fantastic.
This has been open for quite awhile, yeah Right, and he's like
(42:15):
John's, like French oak applepie.
I'm not quite getting thesweetness yet off that finish
and it's a little bit and that'snot my favorite.
A floral finish isn't myfavorite.
I think it's unique, but I amgoing to go with a four on my
finish.
Speaker 3 (42:35):
Yeah, john, what you're talking about.
Yeah, it's a French apple piewith the caramel on top Crumble.
Speaker 1 (42:44):
Now maybe I can Brown sugar Crumble.
Hold on, let's just put alittle bit more in here.
Like I said, I opened it A lotof brown sugar and caramel.
Sometimes you got to open itand take a pour out, and I
really didn't take a pour out, Ijust open, got it open, let the
air and then I put the cap backon.
So it's still, the nose isexactly what'd you?
Speaker 3 (43:19):
what'd you give it?
Or you haven't given it yet allright, five.
Speaker 1 (43:29):
I gave it a four but I just added the five because
when I this little bit out ofthe bottle and shaking up the
bottle a little bit, poured itin there there was the sweetness
of the apple pie, Whereasbefore I was almost getting
blackberry and a little bit offloral and a little bit of
bitterness, which made me I likeeverything it's doing, but it
(43:51):
wasn't quite to the point whereI really want a sweet finish
when I give it a five.
So I poured that little bit,which is a little shook up now
because I poured it, mixed up alittle bit and there it is there
was the sweetness.
Speaker 3 (44:06):
That's what I was saying.
This sweetness comes all theway through, all the way to the
finish.
I mean getting that sweetnessof brown sugar, the tartness of
apple, you're getting thevanilla, you're getting the
caramel, all of that's comingthrough.
This is my honestly.
Speaker 1 (44:25):
Then, after all that goes down, after it sits for a
little while and you breathe,then I get that little bit, that
little bit of floral taste thisis going to be, this is going
to this year, instead of doingour bourbon of the year, we're
going to do our whiskey of theyear, of what we tasted, and,
(44:47):
yes, most of them are going tobe bourbons, but this sweet
whiskey is, this is.
I honestly think this is thebest thing as far as a batch
goes I've tasted this year.
I loved the finished bookers,but this has a certain aspect.
(45:08):
That's just a little bit.
It's a nose-to-nose thing, butin the photo finish I picked
this and Cellar Ag aged is good.
There's no doubt cellar age isgood, but it's not this.
Do you agree?
Speaker 3 (45:29):
yes, I agree.
Yeah, it's, it's totallydifferent.
Uh, john asked on the chart,I'll create that sweetness.
Actually, john, the sweetnessis coming from the barrel of
wood itself.
As it permeates into the wood,it's taking out all the wood
(45:51):
sugars, as we're getting allthat sweetness from.
Speaker 1 (45:58):
So Big Chief says he's Scottish himself but he
likes bourbons.
Maybe you could recommendsomething to him.
He also likes scotches.
I mean honestly, what would beover in Scotland that you'd
(46:19):
recommend to him?
I'm trying to think.
I know Maker's Mark is big.
Everywhere Anybody goesanywhere there's Maker's Mark,
but that's neither here northere I recommend.
Speaker 3 (46:34):
Michter's.
Speaker 1 (46:36):
Yeah, I would say any of their toasted.
Any of Michter's toastedbottles.
The toasted bottles, they'reall fantastic, even down to the
rise.
But the bourbons are even more.
Or the sour mash americanwhiskey is good too yeah, yeah.
(47:02):
Yes, what Walker said, charringis a filter.
There is no doubt charring is afilter, but it also is a flavor
.
There's a flavor additive.
I always find it unique whenyou think about it.
The scotches they use usedbarrels.
(47:35):
So in those barrels is all thein that charcoal layer, is all
the stuff that has theundesirables are in there
already.
And then when you think aboutit, does it does it.
When you fill that up, does itstart.
Just it activates the charcoaland it starts taking it out of
the scotch.
You know what I mean.
Or does it release some of thebourbon undesirables in there.
But that would be a goodquestion for greg.
Yeah, I mean, when you'rereusing a barrel, is some of the
(47:58):
undesirable stuff filtered outof the charcoal?
Speaker 3 (48:04):
Is it released into the whiskey or to the scotch?
Yeah, that would be what you'retrying to say, right?
Yeah?
Speaker 1 (48:10):
yeah, so we're at the point 18 of 18.
We each gave it 18.
We each gave it 18.
So the old whiskey, the oldlouisville whiskey, company's
barrel bottle breakdown of starhill farm american wheat whiskey
for the, for the scotchybourbon boys, is 18 out of 18.
Speaker 3 (48:42):
Very good, another so do you have them all in a
notebook?
Speaker 1 (48:50):
No, I got them all stacked in my little standing
file Well before you come up theweek before.
We should do a review of them.
You know what I mean.
You go through the ones that werated.
Now I would have to say thatwhat we rate on the podcast,
(49:11):
these days our level of bourbonhas gone off the charts.
We used to not be able to getall these bottles, as you know.
Now, I mean 18s and 19s and17.5s are common, consistently.
Uh, on this podcast, wouldn'tyou say?
Speaker 3 (49:33):
anywhere from uh 15, 15 to 18 is pretty common.
Speaker 1 (49:39):
Right.
So yeah, one of these times wegot to do just the regular
off-the-shelf, we got to do apodcast with the shelfers.
Speaker 3 (49:52):
I got some Tin Cup down here.
Speaker 1 (49:55):
Yeah, Tin Cup, Elijah Craig You've got a lot of them
that are there.
Jim Beam, Black Label, WhiteLabel You've got Evan Williams.
Speaker 3 (50:15):
I mean realistically.
It's been a long time.
I got a bottle of Rebel Tenuredown here.
Speaker 1 (50:17):
Well, rebel Tenure has been on there before.
Speaker 3 (50:20):
I mean, I would say, oh, I just have to say this that
would be Ezra Brooks.
Speaker 1 (50:31):
We would do Ezra Brooks.
Speaker 3 (50:34):
This is from Matt Brood.
That's the original.
Speaker 1 (50:39):
Yeah, I've got that here.
Watch, watch this yeah oh, do Ihave it right there?
Speaker 3 (50:46):
I used to have it right there yeah, the old root
eight, and that's the one thatwon the awards.
Oh my god, I have so muchwhiskey.
I bet that tastes so good rightnow.
Speaker 1 (51:03):
Yeah, anyways, we've got a couple minutes.
Speaker 3 (51:12):
How about some Blade and Bow?
Speaker 1 (51:16):
I love Blade and Bow.
Blade and Bow.
I love that that I never got mycup yet.
I don't believe I gotta do it,because the keys you gave me the
whole key thing I just neverdid it oh really, you know, I
might have.
Then again, I might have doneit, and that just means my cup's
(51:40):
sitting there.
It's been a while.
I know my cup's sitting thereis Stitzel Wellerf did it sell
uh.
Speaker 3 (51:55):
I don't know whether you we need to find out about
that.
Speaker 1 (52:01):
Yeah, there's so much stuff going on.
Speaker 3 (52:04):
Because I don't want them throwing my cup away.
I worked hard to get all thosekeys.
I would like to have it.
I'd like to go pick it up andhave it here.
Speaker 1 (52:21):
Yeah, for sure we need to go down there.
So just everybody know, tocontinue this, our Christmas
party is, I want to say,December 12th, it's that 13th.
Friday December 12th.
Yeah, Friday December 12th,it's that Friday December no
12th.
12th, Friday the 12th.
(52:42):
And then we will be going toMaker's Mark on Saturday
December 13th and we will betaking the Ambassador, me, Super
Nash and Roxy and, if otherpeople are coming to the
Christmas, party and Mrs SuperNash and Mrs Super.
Nash and Mrs Super Nash.
We will be taking theambassador tour because I will
(53:04):
put it in for four and my, myambassador barrel is ready and
I'm going to buy as many bottlesas I can.
But also everybody know that,uh, our can.
(53:27):
But also everybody know thatour private select pick, which
will be ready sometime I willsay January, because it's got to
go 90 days from September 4th,october, november, december, you
know and then they've got toget it ready, dump it, bottle it
and ship it.
So I'm thinking sometime inJanuary.
But I will be taking pre-orders.
(53:49):
The price is, I want to say,96,.
It's $89.99, so $96.
It's $89.99, so $96.
And you'll be able to pay.
On Venmo, I will be putting itinto the Scotchy Bourbon Boys
Maker's Mark Private Select, youknow up there.
(54:12):
Or if you can Venmo, I mean ifyou want and you're not part of
that group, contact me onFacebook, jeffrey Mueller, and I
will make you a part of thatgroup so that you can.
That group, the Crystal GlenCaring Club, gets first shot.
(54:33):
There will be no limits on thebottles.
So however many you want, uh,that'll be available.
So I'm going to put that intothe crystal glencairn club for
those people with crystalglencairns you'll have first
dibs.
Then it will go into the barrelpicking group.
But if you're listening tonightand you're interested, let me
(54:55):
know how many bottles you are.
I will send that and put you onthe list.
Already We've got, let's see.
We had.
Okay, thanks for going overthere, Walker, over to YouTube
and checking it out, but makesure one got to be in the United
(55:19):
States states.
So, uh, and this pick, uh, wewill be.
Once everybody's um from thebarrel picking club has ordered
and the people letting me knowthat they want me to go, they
want bottles and then also thethe Glen Cairn Club, we will
(55:40):
then put it out to the ScotchyBourbon Boys Group General and
then after that it will go outto anybody who wants it.
But I'm telling you, this pickright here was picked by us, by
us, by us, by us um, we.
(56:01):
We did not mail this.
Uh, stay profile in.
I'm so excited to, once thishits, to be able to do that.
We did it with the meadowsrestaurant in springfield.
So we will be having a pickupin that area for everybody in
the Columbus area to come gettheir bottles and meet the
(56:24):
Scotchy Bourbon Boys at theMeadows and then we will bring
it up and we'll be having apickup from the Scotchy Bourbon
Boys studio here in Canton, ohio, and then also, if you're in
Kentucky, we will definitelyplan on a pickup in the Kentucky
(56:44):
area so we are able to get itto other people.
Our picks have gone as far asAlaska.
Speaker 3 (56:59):
And as far south as Florida, because my nephew has
taken home a bottle yes, we'vehad it in Florida.
Speaker 1 (57:12):
Where else actually?
It's gone out to California.
It's gone to New York, indiana,kentucky.
Um, it's gone out to california, it's gone to new york, uh,
indiana, kentucky, illinois.
I mean we we've had in a lot,let's, let's, let's get out to
colorado montana, let's get intoarizona.
(57:33):
Right, let's, let's get it,let's get it out to the people.
Speaker 3 (57:36):
I'd be glad.
Anybody in colorado, I would beglad to hand mule that myself.
Just contact us, yes.
Speaker 1 (57:49):
Yeah, for sure, for sure, All right.
Well, that gets us to.
I think we're right at thepoint where we should be.
Yes, fantastic podcast, superNash, everybody on YouTube and
Facebook stick around, I'll sendout Facebook and we're going to
(58:11):
talk a little bit with thepanel and then call it a night.
I mean I want to be out of hereabout 10, but let's get
everything set up so I can.
I had it all ready before andlet's see.
Of course, it's completelythere, it is.
(58:34):
It's there, all right.
It's like I think.
Speaker 3 (58:39):
I might Actually, randy, if you go back to our
Halloween podcast of about twomaybe three years ago, me or you
carved a devil's cut part, Ithink I.
Speaker 1 (59:02):
Actually I carved the pumpkin for devil's cut.
Yeah, you can actually see thelogo carved in.
Yeah, who knows, we're comingup on the the Halloween podcast.
We should.
You know what, now that you saythat that we're not in October?
But let's really do theHalloween podcast production up
(59:23):
this year.
Oh, yeah, absolutely.
Speaker 3 (59:26):
I will definitely be dressing up again this year.
Speaker 1 (59:29):
The one thing that I missed out at the what character
Super Nash.
Did Lux Ro have released BloodOath at the festival at all?
Speaker 3 (59:42):
No.
Speaker 1 (59:45):
Was it at the distillery?
Speaker 3 (59:48):
I don't know, because we didn't go by there and I
didn't hear anybody.
I think they had pre-releasedit before the festival.
Speaker 1 (59:59):
Yeah, they had released it, but still, usually
they they usually have some foreverybody who comes through, and
I and you know what that's johnrumpy we should, um, really
make an effort to get him on thepodcast, absolutely because
that he said he said hedefinitely wanted to be, and
then, and, and then also we'vegot to get, I think, when we go
(01:00:24):
down on that Saturday.
Speaker 3 (01:00:28):
Matter of fact, you did Devil's Cut and I did Blood
Oath on the pumpkin Is Mictorsopen on Sunday.
Maybe the Fort Nelson is.
Speaker 1 (01:00:41):
Yeah, maybe the port nelson is yeah, because let's
let dan know that we'll go therethat sunday absolutely see.
Speaker 3 (01:00:51):
See, if he's available.
Yeah, yes, for sure you knowwe'll meet up, meet up with him,
and For sure We'll meet up withhim, and yeah that would be
cool.
Speaker 1 (01:01:00):
It's hard to keep me away from Kentucky, it just is.
I'm just drawn.
I want to go there.
I mean, I was in Covington thispast weekend, got to say hi to
Brad Bonds at Revival with RandyPrassy.
We got to do that.
That was fantastic.
Speaker 3 (01:01:25):
Go ahead.
Super Nash, what were you goingto say?
I was just going to say thatit's getting so hard to stay
away because they all treat uslike family now, and I think we
kind of are and they're ourfamily.
Speaker 1 (01:01:32):
Yeah, at one point we might all have to end up there.
Speaker 3 (01:01:36):
Yeah, all right, everybody and google says
mictors is open one to seven.
That's right.
They don't open up till oneo'clock on sunday well and that,
and then you'll have.
Speaker 1 (01:01:49):
What we'll do is we'll go there um see if we can
do something.
And, uh, well, if, if dan wantsto, if he can do that that
sunday, maybe he wants to, hemaybe he wants to meet us a
little bit.
Speaker 3 (01:02:04):
You know he said we'll go by there, you know,
maybe have a few drinks andstuff and then we'll go out to
dinner On Sunday.
Yeah.
Speaker 1 (01:02:13):
Okay, we'll do an early dinner.
Speaker 3 (01:02:19):
Yeah, all right.
Speaker 1 (01:02:19):
All right, all right, everybody Fantastic podcast.
Speaker 3 (01:02:24):
We're not cutting out until Monday.
We're not driving home untilMonday, just like y'all.
Speaker 1 (01:02:30):
I don't know if I'm driving home on Monday.
I might be driving home onSunday.
We're still.
I am out.
Speaker 3 (01:02:48):
My vacation days are gone any big, so I probably can
swing it.
Okay, we're not going to talkabout this anymore on the air,
let's, let's rock and roll allright, everybody remember we're
the scotchybon Boys.
Speaker 1 (01:02:58):
He's Super Nash, I'm Tiny and remember good bourbon
equals good times and goodfriends.
Make sure you don't trick anddrive, drink responsibly and
live your life uncut andunfiltered.
(01:03:19):
And here we go.
Speaker 4 (01:03:34):
Here we go with our crew.
Listen along and find out allthat can do.
You spend damn time with theboys.
You don't want to miss us.
It's just twice a week, whetherit's ohio, kansas, new york or
south carolina.
Listen along, let's have a goodtime.
(01:03:55):
We make sure to leave the badtime behind.
Earth is the blood that makes alifelong bond With our friends
and neighbors, even some acrossthe pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'm having meat,so give the way to another
whiskey bar.
(01:04:15):
It won't be too far.
Friends are never close.
We won't be too far.
Speaker 1 (01:04:22):
Remember Scotchy Bourbon boys.
Tiny here to tell you about Whiskey Thief Distilling
Company and their newly openedtasting room.
Whether you are up for afarm-to-glass distilling
experience on the Three BoysFarm in Frankfort, kentucky, or
an out-of-this-world tastingexperience in New Loo, you won't
be disappointed At bothlocations.
Their barrel picks all day,every day are like none other.
(00:24):
Each location features stationswith five barrels, each
featuring their pot, distilledbourbons and ryes.
Once the barrels have beenthieved and tasted, you can make
a selection and thieve your ownbottle A day at Whiskey Thief,
with their friendly staff andownership, will ensure you many
good times with good friends andfamily.
(00:45):
Remember to always drinkresponsibly, never drink and
(01:59):
drive, and live your life uncutand unfiltered.
We'll be right back, all right.
Welcome back to another podcastof the Scotchy Bourbon Boys.
Tiny here and let's get SuperNash in.
I got to do it All right.
I don't know it's like forwhatever reason.
Maybe they can help us out onFacebook.
Does it actually pause when wedo that?
(02:19):
Because mine is paused.
I got to see if I can refreshit up.
I'm trying to.
Oh, let's see.
No, yeah, it's just locked up.
And is yours locked up onFacebook when you're looking?
No, I don't know, maybe I'mjust going to try.
(02:41):
Should I just reload it?
I don't know if that would bethe one.
Would that be?
I'm not going to try.
Should I just reload it?
I don't know if that would bethe one.
Speaker 3 (02:46):
Would that be it.
I'm not going to tell you.
Speaker 1 (02:49):
Oh, here we go, we're just going to.
Well, doesn't seem, didn'tpause.
John said it didn't pause.
Mine's just sitting here,paused, and it must be just
something, all right.
And then let's just click onthis, all right, let's see if
it'll update into it.
Oh my God, oh, that's justgoing.
(03:10):
Yeah, I know, but mine's not.
It won't even go into, isn'tthis fun?
All right, it's just technicaldifficulties.
And then I can't even get intothe.
Let's just reload.
I'm just going to reload thatbaby and see what happens.
All right, there we go, startit up, start it up.
(03:31):
Yep, there it is.
It's just reloading.
Yeah, of course, of course itcomes back full.
There we go, full, full.
All right, everybody, welcometo the Scotchy Bourbon Boys.
There we go.
I can see everything going on.
Now I'm no longer paused.
Super Nash is here tonight.
(03:52):
Super Nash, yes, tiny, myself,I am here, like always, and I
would say that tonight's kind ofa continuation of last Thursday
, where we did our Cellar AgeBlind, where 2024 took home the
(04:16):
trophy that was an excitingpodcast.
I didn't think 2024 was going totake home the trophy and 2025
took home the trophy.
Speaker 3 (04:25):
I didn't either.
Speaker 1 (04:25):
And 2025, took home the trophy for Roxy, but I was
excited because not only do Ihave one more bottle of 2024
that I'm working on, but I gotanother whole 2024.
So that's really exciting.
What I wanted to do is talkabout wwwscotchiebourbonboyscom
for all things Scotchie BourbonBoys.
(04:47):
Check us out.
We've got not Crystal Glenn's,but we've got Glenn Caron's and
we've got Scotchie Bourbon Boyst-shirts.
If you want to get it donequicker, contact me directly and
I'll get those out to you.
No problem, it's Jeffrey Muelleron YouTube or Facebook.
Just leave a message in thecomment and I'll get back to you
.
Uh, no problem.
Uh, it's jeffrey muller.
Is on you on youtube orfacebook.
Just leave a message in thecomment and I'll get back to you
(05:09):
.
Um, also remember, on facebook,instagram, youtube, x and today
, officially, tiktok.
We did our first ever tiktokpost.
Uh, for the scotchy bourbon boys.
Uh, it's something that we'regoing to work on.
Knobs is going to be loading upI gave him all the information
(05:31):
and he's going to be doing someshorts and he's going to run the
TikTok and Instagram and I'mgoing to run the Facebook and
the YouTube.
And that does leave X.
Maybe, super Nash, we give youX.
There you go.
All right, so.
(05:51):
But also we're on Apple iHeartand also Spotify or anything
else or anywhere else you canlisten.
We're pretty much there.
So, no matter whether you watchus or you listen to us, make
sure that you leave us goodfeedback and then subscribe or
(06:12):
even now become a member.
We could appreciate anymembership that's going on.
So, and then you know, commentand like and do all that stuff.
We are starting to grow.
We're getting to the pointwhere we're getting.
We're ready to go to that nextlevel.
I'm not quite ready theremyself, because that next level
is a full-time job, but we'vegot it ready to go and I'm super
(06:39):
excited about what's been goingon.
We had our single most I don'tknow why, but on my birthday.
My birthday was on Sunday,september 21st.
We average on the podcastitself between 1,200 to 2,000
downloads a month as far as thenewer content, but on Sunday,
(07:02):
for some reason, we, in one day,there were two thousand three
hundred and eighty sevendownloads, which is equal to
over two months worth ofdownloads in one day.
I don't know what happened, butit was an exciting day.
I didn't even check that daybecause it was my birthday and I
(07:25):
was so busy that day.
But all of a sudden I go onMonday, I look and I'm like what
is that?
I don't know.
I don't even know how that'spossible.
If someone, if someone, wantsto enlighten me, that would be
great.
But but that's neither.
That's neither here nor there.
We're ready to go.
(07:45):
So one of the things that Iwanted to start off with talking
with you, super Nash, aboutMaker's Mark.
You know, I think it wasinitially we didn't have any
direct contacts into it, but one.
Speaker 3 (08:03):
Our wives and ourselves love the experience of
maker's mark because when yougo to makers, when you beautiful
grounds and great experienceevery time you go there yeah,
you get to dip your own wax.
Speaker 1 (08:15):
I mean, last year on the holiday tour we actually
dipped on the actual wax line onthe actual bottling line.
Yeah, yeah, well, not on theline in the gift shop, which is
cool in itself, but we were ableto dip our bottles right there.
Um, that was fantastic.
So our experiences have alwaysbeen um, not as um.
(08:39):
What would you say?
We weren't completely uh.
Would you say we weren'tcompletely uh, involved with the
(09:11):
distiller, rob samuel, billsamuel jr.
Um, we were at the Icon Dinnerwhere Bill Samuels Jr and Rob
Samuel was there, and I got totalk to Rob for a couple minutes
and he said come down, meet me.
So we set something up forMarch and we came down.
(09:31):
Now Rob wasn't able to do it andwe were able to do the podcast
with I want.
Why am I having hey Walker, ifI want?
Why am I having hey Walker?
You can help me out with hername.
So we had her on the podcastSuperNash.
(09:53):
Let's see if Walker is going tocome through with me.
It would be nice.
I hope I'm right, but anyways,we did the podcast there.
(10:20):
Allison was our connection toyou know, the handler for the
people, amanda, amanda Humphrey,thank you.
Thank you, walker.
Thank you're talking right offthe top of my head there, and
I'm impressed that I have,because there's a lot of people
with A names, women with A namesin the industry Ashley Barnes,
andrea Wilson, right, yep, Iactually said it wrong in front
(10:45):
of um, in front of, uh, danmckee.
It just it didn't.
It's just like there's so muchyou know, and then there's
allison and there's even somepeople within the industry that
I'm always dealing with as faras handling.
But anyways, amanda humphriesdid the podcast with us and it
was a great day.
(11:05):
After the podcast, we got toThief from a Barrel, we went out
and got the tour of Star HillFarms, which was fantastic, was
able to get what was the releasethere Super Nash that we got
the.
Farm to Table release.
Was it that we got all got farmto table release, was it?
(11:27):
It was called the?
You know who's going to tell uswhich one, which one?
(11:54):
Oh, it was with and then um, we.
So, anyways, we're here againfor the festival and I get a
hold of Allison andale.
Message me on Facebook and youcan.
We're going to start working onthe pre-sale of our Maker's
Mark distillery, which was theprivate selection which we
(12:18):
called Pick in the Dark, correct?
That's correct.
Do you remember the staveselections that we did when we
did it?
Speaker 3 (12:30):
I do not, but it's written down on the front of
that bottle.
Speaker 1 (12:33):
No, it's not, it's not, it is not.
Speaker 3 (12:39):
I thought she wrote that down on there, nope.
Speaker 1 (12:44):
I remember I bet Walker remembers it it was the
keeper's release.
So, yeah, what was our?
I think that was um, I thinkyou had a total of 10, and I
think we did nine.
Mendiant, french mendiant,wasn't it that?
No, he goes.
(13:04):
No, of course it wasn't not.
Yeah, I'm just waiting for itto come up.
Here we go.
We had one of the, the umamerican oak.
Then we had creme brulee pickedin the dark.
(13:26):
Okay, that would be cool.
I don't think we put yeah, justpicked in the dark, picked in
the dark.
Because creme brulee it was notsix mendiant walker, it was not
, it was six of the french oak,the one that would make it the
most, it was one Caramelly,caramelly, so it was one, and
(13:52):
then it was two of the 26101.
Here.
I'll tell you what it was,because I just got to look at
the staves right here on theside.
I'll tell you it was All right,let's put this.
I will tell you what the stavething was.
It was Two French.
(14:14):
It was one baked American puree.
It was two toasted.
No, it was one toasted Frenchspice, two baked American puree,
(14:36):
one maker's 46, and six searedFrench cuvee.
That's what it was.
If you remember we added thatone maker's 46 at the end.
Remember that.
So that's what it was we.
If you remember, we added thatone makers 46 at the end.
Speaker 3 (14:50):
Remember that so that's that's what we're at you
just said that that was 11staves.
Speaker 1 (14:57):
No, there was a zero on one of those okay, listen, I
said one, one or two toastedfrench spice, one baked American
puree, that's three.
One maker's mark, four and sixseared French cuvee.
Yeah, that's what it was.
(15:17):
So there we go.
So now we got the.
That's the stave thing.
It tasted like creme brulee.
Well, I'll tell you what ittastes like, because right now I
have it here.
The nose is fantastic.
Speaker 3 (15:30):
Don't you do it, don't do it.
Speaker 1 (15:35):
Don't do it.
It's finally becoming itselfall in one.
Speaker 3 (15:42):
I just want a little taste.
I do too.
Speaker 1 (15:53):
And if you're local and you want to come over and
taste it before you buy it, oh,come it's.
It's right here for you guys.
Oh my gosh, what did I do withit?
Use your crystal yeah, it's anhonor, thank you.
Thank you.
Speaker 3 (16:12):
Yep, it's clean, all right.
I bet it's opening up real wellright now.
Speaker 1 (16:23):
Because now it's actually not.
You know it's.
Yes, it's become itself.
The nose has no ethanol.
A ton of caramel, oh, that's sogood greg said barrelwood is
amazing, isn't it?
Speaker 3 (16:42):
yes, it is, greg, it's amazing.
The flavors, yeah.
Speaker 1 (16:48):
Nash, this went insane.
That is good.
Speaker 3 (16:54):
Just rub it in.
Rub it in.
Speaker 1 (16:59):
All right, we'll put that back up there, all right.
So we do this.
We set it up to do this.
Stave private select.
You can check it out onFacebook.
Still, the selection happened.
We're in the dark.
We moved from the cellar to thelake house because it's
(17:20):
daylight and that helped.
No electricity, so we werereally winging it.
The whole place was closed, butwe started in the morning at
8.30.
We're there and at about quarterto nine we got into the Rob
Samuels, into the offices andthe offices are phenomenal and
(17:45):
we were able to do an interviewwith him.
And we were able to do aninterview with him and he gave
us this bottle of Star Hill FarmAmerican Wheat Whiskey along
with this little paper of whatthey're doing.
So what I wanted to do is realquick run through this pamphlet.
(18:09):
Is real quick run through thispamphlet.
So a whiskey in season.
Still, star hill farm, rich,buried and crafted by land, with
all the tools that naturewields.
Star hill farm whiskeycelebrates those elements
essential to maker's markMineral-rich, limestone water,
(18:32):
white oak and, of course, softred winter wheat.
For our 2025 inaugural release,this wheat whiskey marries two
mash bills One of soft redwinter wheat and malted barley
and another of 100% malted wheat.
Another of 100% malted wheat,carefully aged and bottled at
(18:53):
cast strength.
This blend of seven andeight-year-old wheat whiskey
reveals nature's gifts in theirtruest form, offering a spectrum
of soft, sweet and complexflavors.
All right, so there's that,then.
Star Hill Farm a regenerativeagriculture, one million acres.
Makers.
Mark Distillery is proud to bethe first distillery to achieve
(19:16):
Regenified Tier 3 certification.
Regenerative agriculture worksin harmony with nature to repair
, rebuild and restore theecosystem.
Star Hill Farm Whiskey is asymbol of our commitment to this
transformative power, both inthe pursuit of flavor and in
service to our land.
It's an approach that helpsheal the land, renew soil
(19:39):
nutrients and supportbiodiversity.
It's proven to yield positiveclimate effects, cleaner
waterways and health benefitsBenefits, not to mention a
unique, more complex whiskeywith a rich, depth of flavor.
Our corn and wheat farm growershave achieved Regenified
certification, but we won't stopthere.
We're spearheading acomprehensive regenerative
(20:02):
agricultural research projectaiming to transform 1 million
acres of farmland in the nextthree years.
Find out more about our pursuitof harmonious flavor at
StarHillFarmcom.
Here we go.
Okay, so that's the one, themilling, sixth floor, okay, okay
(20:27):
.
Nature Made Whiskey in themaking.
Star Hill Farm.
Future release.
The coming chapters of StarHill Farm whiskey will be shaped
by unique growing seasons andnatural influences.
Future releases will showcasethe breadth of flavors you find
when nature is the maker.
Take this flavor journey withus to experience next season's
whiskey.
(20:47):
All right, so that's prettycool, wouldn't you say?
Super Nash, absolutely.
It was really cool to be thereand have Rob tell us about how.
You could just sense how proudhe was of this project, and when
we were with Amanda Humphreyshe was proud too.
(21:11):
One of the things they have asfar as not just wheat and
whatever, they're starting anoak forest, they're planting it.
And they're planting, you know,have it.
Right now it's an oak sprouts.
(21:34):
They're not trees even yet, buthopefully we can live to see it
, get certain to get some ofthose trees.
You know, tall enough that itlooks like a forest, yeah, and
then, um, but they also have onon site.
Uh, they grow all their herbsand spices for their restaurant.
(21:57):
They have, um, bees all overthe place that are, you know
they're, they're bee farming.
And then, uh, truffles, there'struffles.
They have a, they have a.
One of the dogs is really goodat finding truffles, so that's
been pretty cool.
I've never.
(22:17):
I never knew how that was done,but you know, we got.
Speaker 3 (22:21):
They actually created like a mushroom and truffle
growing area and all Yep, whichwe were able to check that out
while we were down there.
Yep, for sure, which one oftheir chefs at the restaurant
incorporates all those into someof his recipes.
Speaker 1 (22:46):
Yes, that is for sure yes, that is for sure.
Yeah, greg said we'll be longdead by the time those white oak
trees will be mature to harvest.
Yeah, I wasn't talking aboutthat, I was just talking them,
see, grow so they look liketrees.
Thanks for that.
Thanks for that, greg.
Thanks for that little tidbit.
(23:07):
Oh my God.
Well, anyways, 26101, exactlyit.
That was it All right.
Speaker 3 (23:20):
So you want to get into a little bit more about
this Makers Mark.
Speaker 1 (23:25):
Well, we've covered a lot of Makers Mark so far, have
we not?
I mean Star Hill Farms, yes,yes, so now we're going to start
to the.
So do you want to start the?
Are you going to read some ordo you want me to?
Speaker 3 (23:36):
yeah, I'm going to read off the back of the bottle
of this should I do the introthough?
Okay, we haven't done the introyet.
Speaker 1 (23:44):
So we got anonymous, anonymous Anonymous on YouTube
saying he'll take a Guinness anda triple shot of Jameson.
I've got some Jameson if youwant to come over, that's for
sure.
I don't think I got anyGuinness right now.
All right, I will do the quickthing.
Old Louisville Whiskey Company.
(24:05):
They're in Louisville, kentucky, soon to move to Shively Old
Louisville and Amin there isproducing some fantastic whiskey
with barrels that Amin is likea mad scientist, obtaining
barrels and aging them out andfinishing them off and then
(24:28):
blending them and then you canthieving them right from the
barrel.
Old Louisville Whiskey Companyis an experience unlike any
other.
It's a personal, up-closeexperience with the man who I
mean.
99% of the time you go thereyou're going to get a mean and I
(24:52):
don't know where you can dothat Anywhere else in this.
He's the guy and his experience.
Now.
He does have some peopleworking for him now, which was
nice to see, because he prettymuch is working his butt off for
this.
He doesn't release anything.
(25:12):
Seven years They've got to beseven years or older.
So that's pretty much what Amindoes there at the Old
Louisville Whiskey Company andhe is the sponsor of our barrel
bottle breakdown.
All right, you can read it now.
We're barrel bottle breakingdown this Star Hill Farm wheat
(25:33):
whiskey.
Speaker 3 (25:35):
American wheat whiskey.
Thank you All right.
Our inaugural release marriestwo all-new mash bills one of
soft red winter wheat and maltedbarley and another of 100%
malted wheat Carefully maturedand bottled at cast strength.
(25:56):
This whiskey reveals nature'sgifts in their truest form,
offering a spectrum of soft,sweet and complex flavors.
Star Hill Farm Whiskey is theultimate reconnection of whiskey
maker and land, and we are.
(26:18):
This 2025 edition is made up of51% soft red winter wheat, 27%
malted soft red winter wheat and22% malted barley.
It's at 114.7 proof.
Are you ready to pour the pouror have you already done it?
(26:42):
I have poured it.
Speaker 1 (26:46):
I opened this when I got back from Kentucky, which
would have been one, two.
I would have been back on the9th, I think, and we are on the
20.
So it's been 23.
It's been for about two weeks.
(27:08):
It's been open for two weeks.
It's been open for two weeksand what's?
Speaker 3 (27:11):
also cool.
Not only is the bottle thesebottles are made from recycled
glass but these paper labelsthat are on here.
They are made from 100%recycled materials wheat, fibers
and Maker's Mark paper waste.
Speaker 1 (27:31):
Yeah, they've always put so much time and effort into
their labels.
This whole thing is asustainable.
It's for regenerative farming,sustainable everything, farming,
sustainable everything.
When Rob was talking, he'stalking about being responsible,
(27:52):
having a bourbon or a whiskeylike this wheat whiskey that
takes up so much grains thatthey want to eventually have all
of it, all of their grains,grown this way, and then also
they were talking aboutspreading it to other
(28:13):
distilleries to basically geteverybody on board to start
healing the planet.
I think he said we're only 50more seasons away from
completely stripping out thenutrients out of the land.
Is isn't that what?
I think?
That's what he said, right?
So he, they, they don't want todo that and they're hoping that
(28:34):
it spread.
It spreads to all industries sothat, you know, is a a big
responsibility.
But it's really cool becausewhen you go to makers, mark the
experience and the lands rightthere and, uh, you can see how
they can do it.
They show you how they're doingit.
But at the same time, this,this wheat whiskey is like a
(28:55):
craft.
This is done like a craft, uhspirit to.
In my opinion.
You know, this is what you getusually when you're at craft
distilleries, because they'reusing and sourcing local farmers
and a lot of times thosefarmers haven't uh that they're
using for their grains, have notum bowed down to the big
(29:16):
corporate.
Uh, you know the gene, you know, you know splicing and all the
stuff and you know they.
They do it a little bit moreand in some place you know more
um organically, most of the.
You know a lot of the becausethey're not doing it on the
level of makers mark, jim beam,heaven hill, and.
(29:37):
But the fact that makers markis taking this on to me is
really really kind of cool.
Yeah, so now most people sowheat, as Ed Bly has explained
to us many times that wheat is asofter, not as hardy form of
(30:04):
wheat as a rye wheat is Okay.
So opening it up and letting itbreathe is very important when
you buy a wheat weeded bourbonor a wheat whiskey and so we
have and, honestly, when I firsttasted the, the weeded um, what
(30:26):
would it be?
When I first tasted this wheatwhiskey off of it was a little
bit hot to me.
When I picked it up from Johnand opened it up and tasted it,
but as it sat that, it became meand roxy's favorite pour um in
(30:50):
the month of august.
So I will say that you've gotit opened a little bit longer
than I do there, super nash,because you have that bottle,
but but this bottle already fromwhere it was two weeks ago.
I already can tell on the noseit's fantastic.
(31:10):
So are we ready to do thebarrel bottle breakdown?
Old Louisville Whiskey Companybarrel bottle breakdown rating
system.
Speaker 3 (31:22):
Absolutely.
On the nose and the body, youcan give it a total of four
barrel knocks, and on the tasteand the finish, you can give it
up to five barrel knocks, and ifyou have one exceptional
category, you can give it abutt-up-up.
A butt-up-up Exactly that'swhat I said.
Speaker 1 (31:43):
I heard a.
I did not hear a butt-up-up,because this has to do.
If anybody ever knows, you cango back in the end of season
four.
Roxy and I were on vacation andthat is where the butt up up
came from and you willunderstand why it's called a
(32:05):
butt up up.
Speaker 3 (32:06):
But you know, there you go, you've got to go back to
season four and check that out.
Speaker 1 (32:11):
Yep, alright, so I am thinking that this smells like
liquid creme brulee.
Speaker 3 (32:26):
It is so caramelly, oh my god, oh no, like some
fresh baked bread.
Speaker 1 (32:38):
Or butterscotch, liquid butterscotch.
I'm just.
It's just in my glass right now.
Oh, it's just fantastic, I'mgoing to go on the nose.
It's just in my glass right now.
Oh, it's just fantastic, I'mgoing to go on the nose.
Speaker 3 (32:52):
It's getting A little bit of crude off of that too.
Speaker 1 (32:56):
I'm going to give the nose a four out of four.
Speaker 3 (33:06):
God, that nose.
I think it's raspberry.
I think I'm getting raspberryover there you can roll these,
these glens too.
Speaker 1 (33:16):
I did not know that, did you?
Or this glass?
Speaker 3 (33:23):
it spilled a little.
How did you see that?
I saw you lick it off yourfinger.
Speaker 1 (33:29):
I did where's the straw?
Speaker 3 (33:33):
I think this is one of my plugged noses.
What are you going to give it?
Wow, I'm right on the edge ofthree and giving it a four.
(33:55):
Each time I smell it, I'mcoming away with something else.
I'm going to have to give it afour, concur, concur alright,
you're on the body.
Speaker 1 (34:13):
It's got some long legs in that glass.
It stays on the edge of thisglass for a long time very thick
and it's thick in the mouth too.
Speaker 3 (34:24):
I mean it's just, it just coating my tongue, hitting
all the sides.
I mean that's one of thethickest whiskeys that I've
tasted in a while.
I'm going to have to give it afour on my body.
Speaker 1 (34:47):
Did we ever say what proof this is?
Speaker 3 (34:49):
Yes, I did.
It is 114.7.
114.7 proof.
Speaker 1 (35:00):
Man that's got a body of like a 130.
Speaker 3 (35:05):
Doesn't it?
That's what I say.
It was hitting all the sides,top Cheeks stings, and it's real
thick, doesn't it?
That's what I say.
Speaker 1 (35:13):
It was hitting all the sides, top cheeks stings,
and it's real, real thick realviscous God and it's got a hug,
but there's nothing superaggressive as far as I will give
the body of four also.
All right, we're wow, realbuttery on the palate, silky and
(35:59):
buttery when I'm getting offthis right now, you're probably
not but two weeks open.
I will tell you I am gettingstraight up a caramel apple.
I get caramel on the front withthis apple-y.
It's just, it's crazy.
(36:24):
I'm getting.
Speaker 3 (36:26):
I'm getting caramel.
I'm getting raspberry.
I'm getting a little bit ofchocolate.
I'm getting.
I'm getting caramel.
I'm getting raspberry.
I'm getting a little bit ofchocolate.
I'm getting.
I'm getting a little bit ofthat yeasty bread taste.
Speaker 1 (36:44):
I get that, but let's see what this is.
Do they got tasting notes inhere?
I'll see.
Would you give it on?
Speaker 3 (36:58):
the body.
A four, you're up on taste.
Speaker 1 (37:21):
No tasting notes.
Was there tasting notes on onit no?
Speaker 3 (37:29):
all right offering a spectrum of soft, sweet and
complex flavors all right umflavors, all right.
And also one other thing thatwe didn't mention the grains
(37:49):
were harvested, distilled andbarreled in fall of 2016 and
fall of 2017.
Speaker 1 (37:57):
Yeah, seven and eight-year-old wheat whiskey.
Speaker 3 (38:00):
Yeah, mmm.
Speaker 1 (38:08):
I'm going to give the taste a five.
I like it.
I do too, I concur.
Speaker 3 (38:18):
There's just so many flavors coming through on that,
no ethanol.
You're getting nothing butflavors just popping on it and
just they're continuing all theway back.
What a wonderful, wonderfulwhiskey.
Speaker 1 (38:39):
All right, so now you're the one who goes to the,
you're the one who sets us upand goes straight to the.
John saying it's yes, we do Bigchef John's saying it's buttery
(39:07):
into the bowl and black orraspberry with vanilla.
That's where I got, where youprobably should be.
Speaker 3 (39:28):
You're on for finish.
Wow, this is also a greatfinish on it.
I mean, the flavors just keepgoing and going.
It's got a long finish to it.
That's where I would get theflavors just keep going and
going.
It's got a long finish to it.
Speaker 1 (39:42):
That's where I would get the black raspberry.
It goes from apple to a blackberry and it almost has a floral
finish to me right now, which,if I remember what you're doing,
I'm getting that floral as Ijust sort of smack the air over
(40:03):
my tongue Like a menthol floral.
Speaker 3 (40:06):
Yeah, and it's getting that little bit of
floral on the finish.
I'm going to have to go five onthe finish.
Dude, he goes five.
I mean, this is everything youwould want up until that lasts
(40:26):
up until that for the flavors,all the flavors, to come through
like it does, and and then thenice hug on the end, and then
it's just long lasting.
I mean, I'm still getting thoseflavors.
Speaker 1 (40:52):
There's the apple.
Speaker 3 (40:57):
There's the blackberry.
I get that little bit of appleright up on the tip right when I
first taste it.
Speaker 1 (41:13):
Well, I get a lot of caramel on the tip, but then as
you start to go across the backpart of the tip that's when the
apple it tastes like a caramelapple to me.
Speaker 3 (41:19):
I will go.
I want to say almost like ahave you ever had a caramel
apple pie with the crumbs on top, with the brown sugar crumble?
They sold them to Sam's Club.
That's where I used to cookthem up and that's exactly what
(41:43):
this thing tastes like I wouldsay I'm torn, but I gotta go, I
on.
Speaker 1 (41:55):
I think, the further this goes along, I think in
another two weeks to three weeksthat this finish for me would
be a five, because I know I'vealready evolved the bottle.
Okay, and you've got theevolved bottle, which is
freaking fantastic.
This has been open for quite awhile, yeah Right, and he's like
(42:15):
John's, like French oak applepie.
I'm not quite getting thesweetness yet off that finish
and it's a little bit and that'snot my favorite.
A floral finish isn't myfavorite.
I think it's unique, but I amgoing to go with a four on my
finish.
Speaker 3 (42:35):
Yeah, john, what you're talking about.
Yeah, it's a French apple piewith the caramel on top Crumble.
Speaker 1 (42:44):
Now maybe I can Brown sugar Crumble.
Hold on, let's just put alittle bit more in here.
Like I said, I opened it A lotof brown sugar and caramel.
Sometimes you got to open itand take a pour out, and I
really didn't take a pour out, Ijust open, got it open, let the
air and then I put the cap backon.
So it's still, the nose isexactly what'd you?
Speaker 3 (43:19):
what'd you give it?
Or you haven't given it yet allright, five.
Speaker 1 (43:29):
I gave it a four but I just added the five because
when I this little bit out ofthe bottle and shaking up the
bottle a little bit, poured itin there there was the sweetness
of the apple pie, Whereasbefore I was almost getting
blackberry and a little bit offloral and a little bit of
bitterness, which made me I likeeverything it's doing, but it
(43:51):
wasn't quite to the point whereI really want a sweet finish
when I give it a five.
So I poured that little bit,which is a little shook up now
because I poured it, mixed up alittle bit and there it is there
was the sweetness.
Speaker 3 (44:06):
That's what I was saying.
This sweetness comes all theway through, all the way to the
finish.
I mean getting that sweetnessof brown sugar, the tartness of
apple, you're getting thevanilla, you're getting the
caramel, all of that's comingthrough.
This is my honestly.
Speaker 1 (44:25):
Then, after all that goes down, after it sits for a
little while and you breathe,then I get that little bit, that
little bit of floral taste thisis going to be, this is going
to this year, instead of doingour bourbon of the year, we're
going to do our whiskey of theyear, of what we tasted, and,
(44:47):
yes, most of them are going tobe bourbons, but this sweet
whiskey is, this is.
I honestly think this is thebest thing as far as a batch
goes I've tasted this year.
I loved the finished bookers,but this has a certain aspect.
(45:08):
That's just a little bit.
It's a nose-to-nose thing, butin the photo finish I picked
this and Cellar Ag aged is good.
There's no doubt cellar age isgood, but it's not this.
Do you agree?
Speaker 3 (45:29):
yes, I agree.
Yeah, it's, it's totallydifferent.
Uh, john asked on the chart,I'll create that sweetness.
Actually, john, the sweetnessis coming from the barrel of
wood itself.
As it permeates into the wood,it's taking out all the wood
(45:51):
sugars, as we're getting allthat sweetness from.
Speaker 1 (45:58):
So Big Chief says he's Scottish himself but he
likes bourbons.
Maybe you could recommendsomething to him.
He also likes scotches.
I mean honestly, what would beover in Scotland that you'd
(46:19):
recommend to him?
I'm trying to think.
I know Maker's Mark is big.
Everywhere Anybody goesanywhere there's Maker's Mark,
but that's neither here northere I recommend.
Speaker 3 (46:34):
Michter's.
Speaker 1 (46:36):
Yeah, I would say any of their toasted.
Any of Michter's toastedbottles.
The toasted bottles, they'reall fantastic, even down to the
rise.
But the bourbons are even more.
Or the sour mash americanwhiskey is good too yeah, yeah.
(47:02):
Yes, what Walker said, charringis a filter.
There is no doubt charring is afilter, but it also is a flavor
.
There's a flavor additive.
I always find it unique whenyou think about it.
The scotches they use usedbarrels.
(47:35):
So in those barrels is all thein that charcoal layer, is all
the stuff that has theundesirables are in there
already.
And then when you think aboutit, does it does it.
When you fill that up, does itstart.
Just it activates the charcoaland it starts taking it out of
the scotch.
You know what I mean.
Or does it release some of thebourbon undesirables in there.
But that would be a goodquestion for greg.
Yeah, I mean, when you'rereusing a barrel, is some of the
(47:58):
undesirable stuff filtered outof the charcoal?
Speaker 3 (48:04):
Is it released into the whiskey or to the scotch?
Yeah, that would be what you'retrying to say, right?
Yeah?
Speaker 1 (48:10):
yeah, so we're at the point 18 of 18.
We each gave it 18.
We each gave it 18.
So the old whiskey, the oldlouisville whiskey, company's
barrel bottle breakdown of starhill farm american wheat whiskey
for the, for the scotchybourbon boys, is 18 out of 18.
Speaker 3 (48:42):
Very good, another so do you have them all in a
notebook?
Speaker 1 (48:50):
No, I got them all stacked in my little standing
file Well before you come up theweek before.
We should do a review of them.
You know what I mean.
You go through the ones that werated.
Now I would have to say thatwhat we rate on the podcast,
(49:11):
these days our level of bourbonhas gone off the charts.
We used to not be able to getall these bottles, as you know.
Now, I mean 18s and 19s and17.5s are common, consistently.
Uh, on this podcast, wouldn'tyou say?
Speaker 3 (49:33):
anywhere from uh 15, 15 to 18 is pretty common.
Speaker 1 (49:39):
Right.
So yeah, one of these times wegot to do just the regular
off-the-shelf, we got to do apodcast with the shelfers.
Speaker 3 (49:52):
I got some Tin Cup down here.
Speaker 1 (49:55):
Yeah, Tin Cup, Elijah Craig You've got a lot of them
that are there.
Jim Beam, Black Label, WhiteLabel You've got Evan Williams.
Speaker 3 (50:15):
I mean realistically.
It's been a long time.
I got a bottle of Rebel Tenuredown here.
Speaker 1 (50:17):
Well, rebel Tenure has been on there before.
Speaker 3 (50:20):
I mean, I would say, oh, I just have to say this that
would be Ezra Brooks.
Speaker 1 (50:31):
We would do Ezra Brooks.
Speaker 3 (50:34):
This is from Matt Brood.
That's the original.
Speaker 1 (50:39):
Yeah, I've got that here.
Watch, watch this yeah oh, do Ihave it right there?
Speaker 3 (50:46):
I used to have it right there yeah, the old root
eight, and that's the one thatwon the awards.
Oh my god, I have so muchwhiskey.
I bet that tastes so good rightnow.
Speaker 1 (51:03):
Yeah, anyways, we've got a couple minutes.
Speaker 3 (51:12):
How about some Blade and Bow?
Speaker 1 (51:16):
I love Blade and Bow.
Blade and Bow.
I love that that I never got mycup yet.
I don't believe I gotta do it,because the keys you gave me the
whole key thing I just neverdid it oh really, you know, I
might have.
Then again, I might have doneit, and that just means my cup's
(51:40):
sitting there.
It's been a while.
I know my cup's sitting thereis Stitzel Wellerf did it sell
uh.
Speaker 3 (51:55):
I don't know whether you we need to find out about
that.
Speaker 1 (52:01):
Yeah, there's so much stuff going on.
Speaker 3 (52:04):
Because I don't want them throwing my cup away.
I worked hard to get all thosekeys.
I would like to have it.
I'd like to go pick it up andhave it here.
Speaker 1 (52:21):
Yeah, for sure we need to go down there.
So just everybody know, tocontinue this, our Christmas
party is, I want to say,December 12th, it's that 13th.
Friday December 12th.
Yeah, Friday December 12th,it's that Friday December no
12th.
12th, Friday the 12th.
(52:42):
And then we will be going toMaker's Mark on Saturday
December 13th and we will betaking the Ambassador, me, Super
Nash and Roxy and, if otherpeople are coming to the
Christmas, party and Mrs SuperNash and Mrs Super.
Nash and Mrs Super Nash.
We will be taking theambassador tour because I will
(53:04):
put it in for four and my, myambassador barrel is ready and
I'm going to buy as many bottlesas I can.
But also everybody know that,uh, our can.
(53:27):
But also everybody know thatour private select pick, which
will be ready sometime I willsay January, because it's got to
go 90 days from September 4th,october, november, december, you
know and then they've got toget it ready, dump it, bottle it
and ship it.
So I'm thinking sometime inJanuary.
But I will be taking pre-orders.
(53:49):
The price is, I want to say,96,.
It's $89.99, so $96.
It's $89.99, so $96.
And you'll be able to pay.
On Venmo, I will be putting itinto the Scotchy Bourbon Boys
Maker's Mark Private Select, youknow up there.
(54:12):
Or if you can Venmo, I mean ifyou want and you're not part of
that group, contact me onFacebook, jeffrey Mueller, and I
will make you a part of thatgroup so that you can.
That group, the Crystal GlenCaring Club, gets first shot.
(54:33):
There will be no limits on thebottles.
So however many you want, uh,that'll be available.
So I'm going to put that intothe crystal glencairn club for
those people with crystalglencairns you'll have first
dibs.
Then it will go into the barrelpicking group.
But if you're listening tonightand you're interested, let me
(54:55):
know how many bottles you are.
I will send that and put you onthe list.
Already We've got, let's see.
We had.
Okay, thanks for going overthere, Walker, over to YouTube
and checking it out, but makesure one got to be in the United
(55:19):
States states.
So, uh, and this pick, uh, wewill be.
Once everybody's um from thebarrel picking club has ordered
and the people letting me knowthat they want me to go, they
want bottles and then also thethe Glen Cairn Club, we will
(55:40):
then put it out to the ScotchyBourbon Boys Group General and
then after that it will go outto anybody who wants it.
But I'm telling you, this pickright here was picked by us, by
us, by us, by us um, we.
(56:01):
We did not mail this.
Uh, stay profile in.
I'm so excited to, once thishits, to be able to do that.
We did it with the meadowsrestaurant in springfield.
So we will be having a pickupin that area for everybody in
the Columbus area to come gettheir bottles and meet the
(56:24):
Scotchy Bourbon Boys at theMeadows and then we will bring
it up and we'll be having apickup from the Scotchy Bourbon
Boys studio here in Canton, ohio, and then also, if you're in
Kentucky, we will definitelyplan on a pickup in the Kentucky
(56:44):
area so we are able to get itto other people.
Our picks have gone as far asAlaska.
Speaker 3 (56:59):
And as far south as Florida, because my nephew has
taken home a bottle yes, we'vehad it in Florida.
Speaker 1 (57:12):
Where else actually?
It's gone out to California.
It's gone to New York, indiana,kentucky.
Um, it's gone out to california, it's gone to new york, uh,
indiana, kentucky, illinois.
I mean we we've had in a lot,let's, let's, let's get out to
colorado montana, let's get intoarizona.
(57:33):
Right, let's, let's get it,let's get it out to the people.
Speaker 3 (57:36):
I'd be glad.
Anybody in colorado, I would beglad to hand mule that myself.
Just contact us, yes.
Speaker 1 (57:49):
Yeah, for sure, for sure, All right.
Well, that gets us to.
I think we're right at thepoint where we should be.
Yes, fantastic podcast, superNash, everybody on YouTube and
Facebook stick around, I'll sendout Facebook and we're going to
(58:11):
talk a little bit with thepanel and then call it a night.
I mean I want to be out of hereabout 10, but let's get
everything set up so I can.
I had it all ready before andlet's see.
Of course, it's completelythere, it is.
(58:34):
It's there, all right.
It's like I think.
Speaker 3 (58:39):
I might Actually, randy, if you go back to our
Halloween podcast of about twomaybe three years ago, me or you
carved a devil's cut part, Ithink I.
Speaker 1 (59:02):
Actually I carved the pumpkin for devil's cut.
Yeah, you can actually see thelogo carved in.
Yeah, who knows, we're comingup on the the Halloween podcast.
We should.
You know what, now that you saythat that we're not in October?
But let's really do theHalloween podcast production up
(59:23):
this year.
Oh, yeah, absolutely.
Speaker 3 (59:26):
I will definitely be dressing up again this year.
Speaker 1 (59:29):
The one thing that I missed out at the what character
Super Nash.
Did Lux Ro have released BloodOath at the festival at all?
Speaker 3 (59:42):
No.
Speaker 1 (59:45):
Was it at the distillery?
Speaker 3 (59:48):
I don't know, because we didn't go by there and I
didn't hear anybody.
I think they had pre-releasedit before the festival.
Speaker 1 (59:59):
Yeah, they had released it, but still, usually
they they usually have some foreverybody who comes through, and
I and you know what that's johnrumpy we should, um, really
make an effort to get him on thepodcast, absolutely because
that he said he said hedefinitely wanted to be, and
then, and, and then also we'vegot to get, I think, when we go
(01:00:24):
down on that Saturday.
Speaker 3 (01:00:28):
Matter of fact, you did Devil's Cut and I did Blood
Oath on the pumpkin Is Mictorsopen on Sunday.
Maybe the Fort Nelson is.
Speaker 1 (01:00:41):
Yeah, maybe the port nelson is yeah, because let's
let dan know that we'll go therethat sunday absolutely see.
Speaker 3 (01:00:51):
See, if he's available.
Yeah, yes, for sure you knowwe'll meet up, meet up with him,
and For sure We'll meet up withhim, and yeah that would be
cool.
Speaker 1 (01:01:00):
It's hard to keep me away from Kentucky, it just is.
I'm just drawn.
I want to go there.
I mean, I was in Covington thispast weekend, got to say hi to
Brad Bonds at Revival with RandyPrassy.
We got to do that.
That was fantastic.
Speaker 3 (01:01:25):
Go ahead.
Super Nash, what were you goingto say?
I was just going to say thatit's getting so hard to stay
away because they all treat uslike family now, and I think we
kind of are and they're ourfamily.
Speaker 1 (01:01:32):
Yeah, at one point we might all have to end up there.
Speaker 3 (01:01:36):
Yeah, all right, everybody and google says
mictors is open one to seven.
That's right.
They don't open up till oneo'clock on sunday well and that,
and then you'll have.
Speaker 1 (01:01:49):
What we'll do is we'll go there um see if we can
do something.
And, uh, well, if, if dan wantsto, if he can do that that
sunday, maybe he wants to, hemaybe he wants to meet us a
little bit.
Speaker 3 (01:02:04):
You know he said we'll go by there, you know,
maybe have a few drinks andstuff and then we'll go out to
dinner On Sunday.
Yeah.
Speaker 1 (01:02:13):
Okay, we'll do an early dinner.
Speaker 3 (01:02:19):
Yeah, all right.
Speaker 1 (01:02:19):
All right, all right, everybody Fantastic podcast.
Speaker 3 (01:02:24):
We're not cutting out until Monday.
We're not driving home untilMonday, just like y'all.
Speaker 1 (01:02:30):
I don't know if I'm driving home on Monday.
I might be driving home onSunday.
We're still.
I am out.
Speaker 3 (01:02:48):
My vacation days are gone any big, so I probably can
swing it.
Okay, we're not going to talkabout this anymore on the air,
let's, let's rock and roll allright, everybody remember we're
the scotchybon Boys.
Speaker 1 (01:02:58):
He's Super Nash, I'm Tiny and remember good bourbon
equals good times and goodfriends.
Make sure you don't trick anddrive, drink responsibly and
live your life uncut andunfiltered.
(01:03:19):
And here we go.
Speaker 4 (01:03:34):
Here we go with our crew.
Listen along and find out allthat can do.
You spend damn time with theboys.
You don't want to miss us.
It's just twice a week, whetherit's ohio, kansas, new york or
south carolina.
Listen along, let's have a goodtime.
(01:03:55):
We make sure to leave the badtime behind.
Earth is the blood that makes alifelong bond With our friends
and neighbors, even some acrossthe pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'm having meat,so give the way to another
whiskey bar.
(01:04:15):
It won't be too far.
Friends are never close.
We won't be too far.
Speaker 1 (01:04:22):
Remember Scotchy Bourbon boys.
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