June 25, 2025 • 58 mins
We compare the newly released 2025 1792 Sweet Wheat bourbon with the 2023 release that's been open for a year, exploring how wheated bourbons evolve over time while scoring each on body, nose, taste, and finish.
• 1792 Sweet Wheat is a 91.2 proof wheated bourbon that represents the classic bourbon style from Barton Distillery
• Barton 1792 Distillery was founded in 1879 by Thomas Moore and is now owned by Sazerac Company
• The freshly opened 2025 release shows strong vanilla, toast, and developing cherry notes with an excellent body presence
• After a year open, the 2023 bottle displays significantly more caramel, an intense butterscotch-to-cherry transition, and a shorter finish
• Both bottles scored 15/18 on our rating scale but achieved this through different strength categories
• Wheated bourbons benefit substantially from being open for extended periods, allowing oxygen to develop the flavors
• The colonial-styled 1792 bottle design reflects the historical significance of the year Kentucky became a state
Visit www.scotchybourbonboys.com for merchandise including our Glencairn glasses and t-shirts. Follow us on Facebook, Instagram, YouTube, and X, and listen to us on Apple, iHeart, Spotify, or any major podcast platform. Remember, good bourbon equals good times and good friends.
Dive into the fascinating world of wheated bourbon with our comparative tasting of the 1792 Sweet Wheat 2025 release against its 2023 counterpart. This episode uncovers the remarkable transformation that happens when a quality wheated bourbon sits open for a year, developing complex layers of flavor that weren't present upon first pour.
The Barton 1792 Distillery, established in 1879 by Thomas Moore, continues its tradition of excellence with their Sweet Wheat expression. At 91.2 proof, this bourbon replaces the traditional rye grain with wheat for a softer, more approachable profile while maintaining the distillery's signature character. Our side-by-side analysis reveals how oxygen exposure dramatically enhances this whiskey's profile over time.
Our freshly-opened 2025 bottle immediately impressed with its long legs in the glass and a beautiful body that coated every corner of the mouth. The nose offered toasted notes with prominent vanilla, reminiscent of Brach's candy chews, eventually developing subtle cherry hints. On the palate, it delivered a remarkable cherry transition that one taster described as a "cherry flavored cigar" with a lengthy finish that earned it high marks in our rating system.
Meanwhile, the 2023 bottle that had breathed for a year showed the magic that happens with patience. Its nose had transformed to showcase significant caramel development, while the taste featured an intense "momentary butterscotch" explosion that transitioned beautifully to cherry notes. Though its finish was shorter than the fresh bottle, its evolved complexity earned it equal overall points through different strengths.
Whether you're new to wheated bourbons or a seasoned enthusiast, this episode offers valuable insights into how these spirits develop over time. The next time you crack a bottle of wheated bourbon, consider setting some aside to experience months later – you might be surprised by how dramatically it transforms. Subscribe to our podcast for more comparative tastings and bourbon adventures that will enhance your whiskey journey!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the
(00:23):
start to the bottle, to yourglass, With unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
What just happened?
(01:02):
All right, let's keep it going.
Speaker 2 (01:14):
Drinking every brew of a man with all the songs he
wrote.
But tellin' the truth, yeah,we're the Scotch and Berry Boys,
raisin' some hell, makin' somenoise.
Yeah, we're the Scotch andBerry Boys.
(01:36):
We're here to have fun and wehope you enjoy.
Speaker 3 (01:42):
We're here to have fun.
Yeah, and go with the flow.
Yeah, yeah.
Speaker 1 (02:06):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight.
I'm here and excited about our1792 Sweet Wheat podcast.
Very excited, we've actuallygot John.
(02:26):
I'm going to make sure I've gotto see if I've got to reload
this.
All of a sudden I'm paused.
Okay, there we go.
That's crazy.
Alright, that's there.
So let's go back into that.
Nope.
We're having technicaldifficulties.
Alright, that's there, so let'sgo back into that.
Nope, oh my gosh, we're havingtechnical difficulties.
All right, that's there, solet's go back into it.
Pause.
Nope, oh my gosh, we're havingtechnical difficulties.
(02:50):
All right, that's there, solet's go back into it.
Okay, I saved it.
Sorry, what did we expect?
That's what we get here on thepodcast.
So we've got the 1792 Sweetweek tonight that we are going
to barrel bottle breakdown.
And then I have another bottle.
But uh, john Ritz, I I wasn'tsure if it was from last year or
(03:11):
the year before, but John saidhey, check it out, check out the
laser tag.
So I'm going to try and get the, get the, get the glasses.
I can find out which one it ison the side of the bottle.
I'm pretty sure I am all goodon all things.
Welcome to the podcast tonight.
Like I said, ross Cornelisonwill be chiming in.
(03:35):
He's in the comments.
I also have Greg Schneider inthere who's given us a little
bit of insight, because he wasat Brown and Foreman when it
came out as 1792 RidgemontReserve, or let's see what did
he say?
Brown Foreman, he goes from aguy I worked with, was the
(04:01):
master distiller when 1792 beganfrom a guy I worked with was
the master distiller when 1792began.
After a lawsuit from BrownForman, 1792 Ridgewood Reserve,
which is one of the most famousbottles out there, became
Ridgemont Reserve.
So same delicious bourbon, justa different name to appease the
legal entities.
So that was really cool to get,uh, you know, to get to get, uh
(04:25):
, some background like that.
And then also we have RossCornelison on and I'm sure that
if anybody has questions you canjump, jump in.
Uh also.
Uh, I'm sipping on right nowthe 1792 foolproof.
Uh, we've got some people, uh,and I'm getting ready to really
kind of get get into this.
(04:46):
But rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We got our Glen Karens and ourt-shirts available.
Contact me and I could send itout or order off the website.
Would be glad if anybody didthat.
All right, we'll take care ofyou, uh also.
Uh, remember, we're on facebook,instagram, youtube and x, along
(05:09):
with apple, iheart and spotifyor any of the major podcast
formats.
Make sure you check us out,whether you listen to us or you
watch us, uh, live, watch usafter the fact.
Make sure you like, listen,comment, subscribe and leave
good feedback.
That good feedback is soimportant on Apple and you know,
(05:31):
all I'm going to say is just,you know, if you like what you
see, support us.
And then that gets us throughthat part of the podcast, the
1792, that's probably what.
Let's see if I can get this done.
We got that over with Exit fullscreen.
(05:54):
Go up here.
All right, I had there.
We go, look at that Much moreprofessional for everybody on
YouTube and Facebook.
It's a screen.
I've got some information on1792.
Now you've got Greg Schneiderand you've got Ross Cornelison
and Ross says Greg Davis wasbefore me and before Danny,
(06:20):
before Harg and before Pierce.
So you've got, you know, a goodamount of people doing it.
And then, ah, let's see RossCornelison says a legend, you
know, there you go for what'sbeen going on and facility
(06:41):
Understand.
So one of the things I'm justreading off the comments because
I'm sorry everybody.
I'm interested in the commentsbecause we got Greg and Ross
giving us some really, reallygood information, but I do have
some.
So here's the just the rundownoff the history.
(07:09):
1792 Barton's Distillery,located in Bardstown, kentucky,
has a rich history dating backto 1879 when it was established
by Tom Moore.
It's the oldest fullyoperational distillery in
Bardstown and it is situated inthe heart of bourbon country
Distillery is named in honor ofthe year Kentucky became a state
(07:32):
.
Founded in 1879 by Thomas Moore, the distillery operated under
his name until Prohibition.
During Prohibition, thedistillery was shut down and its
whiskey inventory was sold toother distilleries.
It reopened in 1934, led by TomMoore's son, conmore.
(07:55):
The distillery was later soldand renamed Barton, a name
chosen by Oscarskar Getz whoacquired the distillery with
Lester Abelson in 2009.
The Sazerac Company purchasedthe distillery okay, so okay
(08:17):
with Lester Abelson in 2009.
The Sazerac Company purchasedthe distillery and reverted the
name back to Barton, which isnow known as Barton 1792
Distillery.
The 1792 brand originally namedRidgemont Reserve 1792, was
introduced by Barton and laterbecame just 1792 Bourbon.
(08:39):
After legal challenges fromBrown and Foreman, which Greg
just noted, in 2018, a portionof the Rick House barrel aging
warehouse collapsed, resultingin a significant spill and a
kill off of fish.
The distillery has sinceredesigned its storage concept
(08:59):
with new, more resilientwarehouses.
Barton's 1792 distillerycontinues to produce a variety
of bourbons, including theflagship 1792 bourbon and very
old Barton's.
The distillery also producesthe Thomas S Moore line, which
features cash-finished bourbons.
So Ross also Cornelison is thecurrent master distiller there
(09:22):
and it's been since meeting Ross.
I really really feel that thetaste of the bourbon more
coincides to my palate and thiswonderful industry.
(09:45):
It's kind of cool.
So, uh, I'm uh Ross got me evenmore excited than I was for the
brand, so we kind of just wentthrough that little history
really quick.
Uh, ross identified all the,the the distillers before him
that work before him on.
(10:06):
You know him through Sazerac'spurchase.
Now, sazerac is the samecompany that has Buffalo Trace,
that owns Buffalo Trace.
They also own the A BowmanDistillery in Virginia.
So that's I want to say is that, wait, hold on, I'll tell you I
could be completely wrong onwhat I called them.
(10:27):
They, that's the line, but Iwill tell you it should say
produced by A Samuel BowmanDistillery.
So it's the A Smith BowmanDistillery in Spotsylvania
(10:55):
County, fredericksburg, virginia.
So that's kind of cool.
So Cesarac has a lot ofdifferent things and then when
you go down to New Orleans, theyhave a nice, awesome presence
there also.
But I really feel that.
(11:19):
So what happened?
I believe just a couple yearsago?
So what happened, I believejust a couple years ago because
me and Super Nash did go and dothe tour that they closed the
distillery to the public andmade it just a working
distillery.
(11:39):
Yes, they are the A SmithBowman Distillery, thank you
Ross.
So now it used to have toursand tastings, but Sazerac
decided to whatever it needed todo.
(12:01):
You got the feeling that thiswas designed to make bourbon.
It wasn't designed to show offwhat was going on.
It was very much factory-likedistillery and a lot of people
(12:28):
love that part about it.
Now, there was a when you're atthe end of the thing.
They had a, a room in a housewhich was, you know, a gift shop
, and you got and and thetasting room was nice, uh.
But the actual working of thedistillery, um, even after when
we came down to do the podcastwith uh Ross, and it was not
last year but the year beforeKentucky, I can't believe it's
(12:48):
going to be two years inSeptember, but you could tell, I
mean Ross's office is right upthere.
I mean it's not a frills.
I mean it's not a frills.
It reminds me a lot of AaronHarris's office at the Green
River Distillery in Owensboro.
(13:11):
It's not so much.
What would you say a tour?
It's got the ability in bothplaces.
I mean, if they wanted to do itthey could.
But as of right now, there areno tours of the barton's
distillery but the mount.
But but I feel, ever since theydid that and then when ross
(13:33):
came aboard, that the quality ofthe taste of their whiskey is
designed or it's really comethrough for the current day
bourbon drinker, I mean.
And you know the Sweet Wheatbrand.
It's been out and there's justright now.
(13:56):
This brand is what everybodyyou know, when you talk to
people in the bourbon community,everybody loves sweet wheat.
I mean, we've got Matt Lison onhere that would probably die
for sweet wheat.
So love to do this podcast andwe're going to get going a
little bit.
I'm just going to sip a littlebit more of my 1792 foolproof.
(14:24):
The foolproof story is when Imet nash and we met through the
booker's painting and, uh, I hadpainted a booker's uh painting
for the beams.
I presented it, I, I got itsigned at 2019 Kentucky Bourbon
(14:45):
Festival in Fred and Freddie'sman cave and then I also
presented them with the paintingthat now hangs in their kitchen
and when they signed it, I putit up online and Super Ness said
he had that bottle that Ipainted in.
(15:05):
I took a bottle off theinternet and I painted it into
the painting and he had theactual bottle.
So he came up.
Well, we met that way and hetalked about coming up, but in
the meantime, he was able topurchase a store pick of the
1792 foolproof, which was at thetime the Jim Murray's bourbon
(15:32):
of the year, and there was nofoolproof around here anywhere.
There was barely any 1792.
So we basically he sent us up acase in our group.
Basically, we just we were ableto get it and get it to
everybody.
Whoever wanted a bottle, I wasable to get it for, and we did a
(15:53):
tasting and everything with it.
Now that bottle I still havetoday, and that barrel pick had
some heat, had some heat.
Now, the one I'm drinking nowis the.
I believe it's the 2020, well,this is what John was saying.
I should be able to take my.
(16:15):
I've got it.
I've got my handy light.
Let's see what we got here.
Turn it that way.
Let's make sure I can.
Oh, I can.
So let's see if we got here.
Turn it that way.
Let's make sure I can.
Oh, I can.
So let's see if I can find outwhat this is signed.
Okay, so this was L2016B57.
(16:41):
So is it L20?
Does that mean that's the 2020?
I don't know.
2016?
No, 201661517045.
So maybe John can help me onthat one.
I got that for that foolproofI'll look at the sweet wheat,
(17:04):
since I've got the light out andthis one was this one's L23.
So that's the 23.
So that one was a 20, thatfoolproof, so that was a year.
That's the foolproof signed byDanny Con.
And then this is the 25.
So this actually is the 23sweet wheat, right?
(17:28):
Is that what?
Yep?
All right, so there we go, john, thanks for letting me.
Uh did it.
That's awesome.
And that's the the, the, the 20.
So this is the bottle that Ibelieved it was a 2020.
Jim Murray sounds like a 2020.
So Ross was the 2020, was thatthe year Jim Murray was 2019.
(17:56):
I think it might have been 2019.
That might have been, but Dannysigned it and I thought it was
cool.
We hadn't yet gotten big enoughto start meeting people.
All right, who knows how tomake great bourbon as well as
this one?
Yes, and Ross, really.
(18:17):
I mean, I'm just Ross.
You're doing such a fantasticjob.
But tonight, let's get into.
Uh, now and now, I finishedthat story, so he sent up that
bottle of foolproof at that time.
It's over there I'm not gettingup and doing it, but that's
probably a 20, that's probably a2019, but it's a store pick
(18:40):
from 2019.
So so there you go.
Not the blend that won JimMurray's uh bourbon of the year,
but it was.
I really felt that that reallyhelped the brand.
And um, let's, let's get intothe barrel bottle breakdown of
(19:03):
this year's 2025 batch.
I'm and it's going to be a.
I'm going to open this righthere.
Now.
One thing about wheats a lot oftimes I'm going to probably
there we go.
I got it in right into thething.
Open this, let out the air.
(19:25):
A lot of times wheats in thebottle need a couple, need a
while, but in this, for thiscase, I'm opening it tonight.
I let it out, I let the air out.
I'm going to slowly flip thisover, drop this back.
(19:51):
There we go.
I'm going to pour it in myScotchy Bourbon Boys, glencairn
boys, glen Caron.
I have another Glen Caron whichit won't be it.
I'll just grab it over here.
(20:12):
All right, let's get back overhere and make sure I'm not too
out of control with this.
Yeah, this is the one.
I'm going to drop that back andput this one here.
All right, I've got that in andlet's get this going.
This is the old Louisvillebarrel bottle breakdown of the
(20:38):
2025 1792 Sweet Wheat.
I put it into the glenn karen.
Uh, old louisville whiskeycompany.
Amin down there uh, my, my, uh,sympathies go out to him.
He broke his ankle.
He's going to be having surgerythis week so it's been kind of
(21:02):
rough down there.
But stop in.
Say hi to Amin and the OldLouisville Whiskey Company.
It's an experience unlike anyother.
Give him a call, set up byappointment.
Go over there, check out.
Nothing that he releases isyounger than seven years and he
(21:22):
has all different thingshappening all the time OHLQ and
CT.
Along with the Kentucky BourbonFestival, along with Chris
Thompson, ct.
Part of the Scotchie BourbonBoys.
Stacey Pritchard just did abarrel pick at Amines with his
(21:47):
broken ankle and I'm sure that'sgoing to be at the Kentucky
Bourbon Festival and you'regoing to want that, because
everybody was just raving aboutthe barrel that they picked.
I think he's still, I'm prettysure.
Jim Murray, I want to say hestill does.
I've gotten it a couple times.
He still goes through and does.
(22:08):
He had a little bit of afallout during.
Oh, I got to leave this hereright now.
Let's just keep that rightthere while we do this.
Keep that right there while wedo this.
The old louisville barrel bottlebreakdown of 1792, the 2025,
(22:32):
all right, our barrel bottlebreakdown is based off of knocks
on this wonderful barrel behindme.
Uh, you can use knocks for thenose and the body and you can
get up to five knocks for thetaste and the finish.
But if one of the categories isexceptional, then you can give
it up to a butt, up up, allowingsomebody to give in one, only
(22:56):
one category, an extra knock.
So a perfect bourbon is 19 of18 because it gets that
exceptional.
So let's see what this 2025,1792 Sweet Week does.
(23:16):
All right, I poured enough thatit can roll.
I love to do this because getit going on my bar.
It completed the circle.
All right, in my Glencairn theviscosity holds to it's holding
(23:37):
to the glass and that's one ofof the things, how it sticks on
the glass.
And then where does the, thedrips?
The drips are starting from thetop.
A lot of times they appear inthe little teardrop area, the
thickest area that they'll.
It'll split, but they'restarting, but it's still
sticking pretty good.
Let's see.
(23:57):
I mean that that's some nice.
That's the oiliness of this andhow it's sticking to the side
of the glass and waiting to runback in.
There we go.
There's a couple of themdropping back in.
The legs are long, like thewhole, the whole thing of the
glass.
It's it's fantastic legs onthis of this Glencaaren, the
(24:20):
glen karen that we use um as atasting glass is always
something that I like to watch.
It's my favorite glass to tasteout.
Of the other glasses there theyare fine also, but this
particular glass you can roll it.
That was kind of a cool thingyou can do, but it's designed
with this tulip shape orteardrop shape Either way.
(24:41):
At the bottom the alcohol risesabove and then it gets
condensed at the top so that,nosing this, you can get the
best possible aroma on thewhiskey or the bourbon.
(25:08):
I always feel that one of thethings that Barton's does is
that they define what classicbourbon is.
It's not a brand that's tryingto do too much out of its
wheelhouse.
All of it consistently staystogether and it's the definition
(25:32):
of what a bourbon should tastelike.
It's not trying to do.
It's not trying to do, it's nottrying to be too sweet, it's
not trying to be in every aspectof the 12-year, the foolproof,
the small batch, the sweet wheatthere's also.
(25:52):
They have single barrels, theyhave a bottled in bond and they
have a finished one in, Ibelieve, port Wine Cask that is
out there.
But that one kind of goesoutside the realm of what
they've done with this line.
It's something that is soughtafter because there obviously
(26:18):
wasn't I believe there's onlybeen one batch of it.
So here we go, on the nose.
On the nose, I get a toasted, Iget like toast.
(26:42):
Let's see Vanilla.
Vanilla, yeah, it's very, veryvanilla, almost like a Brock's
Candy vanilla, one of thosechews At the top.
(27:05):
Oh, it smells so good.
The more I smell it and there'sjust a little bit of like what
toast smells, like a toastedness.
(27:26):
The vanilla is strong, notcherry, maybe a little bit of a
toasted wheat, all right.
So let's see what we got.
(28:02):
God, I mean, it's like its name.
On the taste, all right.
The body.
Now let's give a little bit ofa stat on this.
Now let's give a little bit ofa stat on this I got I'll take a
(28:28):
look at that.
It is 91.2 proof.
Crafted with sweet and delicatewheat instead of the more
traditional rye, this bourbon isquite distinctive for a most.
The soft wheat delivers asubtle and smooth taste with
(28:50):
gentle layers of flavor.
Each sip expresses a harmony ofsweetness and dryness.
Enjoy this perfectly balancedflavor that will entice your
senses.
That's what's on the back, Iagree.
So I need to actually.
(29:31):
Yes, it's a weeded bourbon, butthis is definitely.
It is picking up the flavor,and when you say the dryness on
there, it makes sense.
The sweetness this is you pickup the barrel a little bit of
(30:04):
toast, a little bit oak, alittle bit, but one of the
things is it is there's a lot offlavor but not a huge amount of
spice.
So it is what people do call.
Thank you, ross, for staying inCheers.
(30:24):
Talk to you soon.
What I'm picking up is thedrinkability of this 91 proof
weeded bourbon.
This is everybody who wants.
What would you say?
(30:45):
So we got what are you drinking?
Okay?
So we got RD asking we aredrinking sweet wheat and that is
a 1792 product.
It is a Kentucky straightbourbon whiskey at 91.2 proof.
(31:06):
Is that what it said?
91.2, I'm pretty sure.
Let's see.
Yep, I still got that.
Now the 2023, are we still at91.2?
I want to say we're going to be, but so, once again, it's an
(31:33):
easy drinker.
It has a lot of flavor, there'svanilla, tons of vanilla, and
then there's, it picks up aleather.
(31:54):
So you do pick up the classicBarton's flavor in this, but
it's a weeded.
So it's.
It's smoother, it's got a lotmore vanilla and we're going to
give it up to the Old LouisvilleWhiskey Society, bourbon Bottle
Whiskey Company, bourbon BottleBreakdown.
(32:14):
So all right, yeah, you couldstart to get that brox vanilla
with that toasted.
I'm gonna say, off of this.
Um, the nose.
I'm liking the nose a lot.
(32:36):
I will give the nose a threeout of four.
All right.
The body at 91.2.
I mean, it's cheeks, it'severywhere.
(33:12):
So I'm going to give the bodydoes it, does it, it gets
everywhere.
It's in the cheeks, under thetongue, the roof of the mouth.
I gotta give the body a four,four knocks.
(33:33):
We're at seven of eight.
All right, we're up to the fivenow.
Just on the on the nose.
I just pulled in a littlecherry after being in there all
right I'm actually pulling.
(34:00):
I pulled a little bit of cherry.
Now that little bit of wood orleather has turned cherry and
that's what I've been picking upin some of the wheats and that
helps me out.
And that helps me out, um, alittle cherry.
(34:42):
Wow, it's changing After it satand it's been open.
I'm really liking that.
I'm liking those flavors.
Um, I'm thinking for that.
Yeah, jason Garrett says it's agood-looking bottle.
(35:04):
I agree.
The 1792 is very, verycontinental.
I mean it is or what would yousay colonial.
It's colonial.
To me.
It feels colonial like it'sfrom the time of 1700s.
It's just kind of like a coolthing.
I will say the taste.
(35:25):
I will give this taste a 4 outof 5.
The finish for a 91.2.
Now, at first the hug wasn'tthere, but now it's there
(35:51):
Perfectly.
That burp had a cherry taste toit.
That's crazy, I'm really.
What it's doing in the glass iscrazy.
It's delicious and now thatthat's a cherry finish.
(36:24):
The finish is long.
I mean the finish is already.
It was a little bitter for mebecause there's some tobacco
coming through, but now it'slike a, a cherry flavored cigar,
and I gotta decide.
I think I'm gonna give it afour out of five.
Also, it's long, a cherryflavored cigar and I got to
decide.
I think I'm going to give it afour out of five.
(36:44):
Also, it's long.
I mean this finish for this1792 Sweet Wheat, it's whatever,
so I'm going to give it a fouralso, so, so, 15 out of 18.
3 out of 4 on the nose, 4 outof 4 on the body, 4 out of 5 and
(37:12):
4 out of 5 on the taste.
So 15 out of 18 on the 2025.
15 out of 18 on the 2025.
Now, I'm gonna do something Iprobably shouldn't do, but I'm
gonna anyways.
All right, let's check out aweeded bourbon from 2023.
(37:34):
Now I I picked this up lastyear, so I picked up 2023s and
opened it last year at one pointbecause I was able to get it.
I didn't get the 2024, but thishas been open now for a while
and one of the things about aweeded bourbon is is that you
should let it open and sit,because cherry bubblegum cigar
(37:57):
okay, so you're getting that.
John, you drinking along withus.
John ritt just said that cherrybubblegum cigar, like okay, so
you're getting that.
John, you're drinking alongwith us.
John ritt just said that cherrybubblegum cigar and that's just
like, uh, I might I don't knowif it's bubblegum, but sure I
mean, we're talking now, we'retalking the 2023 bottle and we
(38:19):
are going to throw in and findout if it's better after it's
sat for a year, because I haverevisited this once but I
podcasted with it last year.
I love the 1792 brand, I lovetheir lineup, uh brand, I love
(38:45):
their, their lineup.
I mean if afterwards, uh,everybody on facebook, youtube,
we might stay on a little bitand drink a couple of the 12
years or whatever, um, we'llfigure this out, but at the same
time let's do another oldlouisvillekey Company barrel
bottle breakdown.
All right, we already know thescale.
So here we go.
What's in my glass?
(39:06):
Let's see if it's changed.
Yeah, it's definitely pulledoff a crap ton more of caramel.
It's got the same, you know,weeded, but there's way more
(39:32):
caramel and it almost has like acast strength weeded.
I mean it's the signature wheatwhiskey nose.
I'm not picking up.
I would say this nose isactually better and I will go
with on the nose of the 2023, afour.
So it starts off ahead.
(39:56):
Four to three.
See what it does in the glasssticks.
Oh, really, really that that'sjust huge.
(40:16):
Look, I, everybody out there.
I'm gonna hold that as close asI can.
But, geez, all right, here we go.
I like the caramel that I'mpicking up there, randy, all
(40:41):
right, here we go.
Wow, so body doesn't go to thecheeks, doesn't go.
So this body is going to be.
(41:04):
So this body is going to be.
If I'm good in the glass, it'sa three on the body.
So it comes out switched around.
The nose of 2025 is one lessand the body is one more.
(41:24):
Now, let's okay, I can tell youright now the finish isn't the
same.
The finish of 2025 isdefinitely longer, but the taste
(41:48):
, god it.
It gives me a moment of purebutterscotch and then to cherry.
No bitterness.
All right, I'm willing to betthe 2025, when it comes to taste
(42:20):
, we'll meet up.
This is what happens to a weededas it's opened.
You've got to let it sit for awhile.
We just opened the 2025.
So I'm going to do yeah,definitely the yeah definitely,
(42:47):
though I'm gonna do on the taste.
What are you gonna so, randy,what do you?
Great legs I give it a four onthe body.
I got leather on the nose, sowhat are you getting on the
taste?
What are you going to give thetaste.
(43:08):
That's what I want to know,because I know what I'm giving
the taste.
I want you to let me knowBecause, honestly, the sitting I
think this has perfected thetaste.
It's the strong point of thisbourbon and I'm going to give
the taste a five.
It's not a but up, but it's afive.
(43:32):
It's a weeded that I love, andthere's this moment I had a
butterscotch and then it goes tothe cherry.
Right, there's the butterscotch, like really intense
(44:02):
butterscotch.
So the part about this is isit's over so fast and this is so
I'm going to give this a 3 onthe finish.
I don't want it for sure.
(44:32):
So yeah, but, john, I like getthis momentary butterscotch
intenseness which then goes tothe cherry and it's so I don't
get the hug and it's a wayshorter finish.
So the finish is a 3.
(44:55):
And both these are 15 out of 18.
They've got their differentways.
I have a feeling that got theirdifferent ways.
(45:16):
I have a feeling.
I have a feeling, honestly,that the 2025 will rise up after
a week or two.
It should be pretty cool.
So we just finished up with ourold Louisville Whiskey Company
(45:37):
barrel bottle breakdown of the2023 Sweet Wheat and the 2025
Sweet Wheat and they both tiedat 15 out of 18.
They both got it with.
Yeah, the finish is no.
(45:59):
The 2025 finish is likefantastic compared to this one,
this one, that's the weak pointof the 23.
But they'll both end up at 15out of 18.
And 15 out of 18, man, that'ssome damn good bourbon.
I know that Matt Lyson lovesthis, but I mean the 2025, as
(46:21):
you know, off of a fresh crack.
Really done a good job, that'sfor sure.
Eric.
If I ever make it done, okay,yeah, we should, somehow I would
go if Eric was going to host usthere.
He runs some great.
(46:42):
He's had some great videos.
Eric, we love your support.
Good to see or hear from you.
All right, so we're right ontime.
Tonight.
I will.
(47:02):
We're going to finish up thepodcast on audio and then we'll.
Everybody on YouTube andFacebook know that we're going
to stay on for up until I couldprobably go tonight till about
10 o'clock, so we're going tofinish up right now and see what
happens and see what happens.
(47:26):
So thanks everybody forwatching.
Thanks, greg and RossCornelison and Greg Schneider
for contributing on Facebook.
I love you guys.
Thanks so much for hanging outwith us on this podcast.
This Tuesday night I didn't evenget a chance to talk about what
(47:52):
I did this weekend.
I went down to Kentucky.
We did a podcast with BradBonds Alive, which anybody if
you've seen that, but I'm goingto be loading the podcast at one
point coming up.
Brad is the owner operator ofRevival Vintage Spirits and
(48:15):
Bottle Shop in Covington,kentucky.
I went down there to do alittle bit of research on Remus.
I went to his house and theDeath Valley you know where he
ran.
All of his businesses had theaddress.
So I went in those areas to seewhat it was like.
(48:35):
I saw pictures.
It was, you know, in the 1920s,a hundred years ago.
There was nothing there.
Now there's neighborhoods thatare old, older neighborhoods,
that the houses were builtprobably in the mid to late 30s,
after his property was seizedand everything was ripped down.
(48:57):
But it still was pretty cool togo there.
And then I went over to Brad's,but it still was pretty cool to
go there.
And then I went over to Brad'sand Brad is sponsoring our bus
tour this year and that wasfantastic.
We're going to have somefantastic pours courtesy of the
(49:18):
Revival Vintage Spirits andBottle Shop.
Brad is getting us what he can.
But that bus tour is septemberthird.
I cannot wait for it.
It's going to be amazing.
So then I carried out back downto louisville.
(49:39):
I stayed at the brown uh,fantastic experience at the
brown.
I, you know, went in Rome.
So once I got to the Brown Ichecked in, set my air
conditioner to as low as Ipossibly could because it was 90
degrees the whole weekend, andthen I went down for dinner and
I had a hot brown at the Brown.
(50:01):
It's famous for it.
It was fantastic.
Came back up, changed and then Iwent over to the Whiskey Thief
Nulu location, which was 1.4miles away.
I took a Lyft and my Lyftdriver was fantastic.
Got there and I hung out withthe I'm not even gonna, you know
(50:24):
, hung out with the I'm not evengoing to, you know, hung out
with the staff.
The staff there was fantasticLive music.
We did some barrel thieving,smoking of drinks I spent from.
I was there from about 8 to 11.
Walter Zausch, the owner, wasalso a sponsor of one of our
(50:44):
sponsors.
The Whiskey Thief is a sponsorof the podcast.
Walter was trying to make itbut he wasn't able to make it.
So about 11.15, 11.30, I headedback to the Brown, spent the
night headed out the nextmorning and went down to
Frankfurt because I wanted tohang out at the Whiskey Thief
(51:07):
Farm.
As I was going down, walterinformed me he wasn't going to
be able to make it based off offamily commitments and whatnot,
but he said to go on over there.
I got a ton of footage of, gotto meet David Stillings, who
does their tours there, foundout a lot about what David does
(51:29):
and what his history is and howhe got into bourbon and we had
lunch together and then I wasable to sample all the barrels,
get all my footage for all ofthe shorts that we do, and I was
there till about 4.30.
Walter was thinking of comingover but he made the great
(51:52):
decision not to and then headedover to my hotel, the Fairfield
Inn in Frankfurt, and proceededto, because it was 90 degrees,
whether it's I don't think itwas heat stroke but the sun got
to me and I got there andchecked in and was in my room
(52:16):
about 5.15, was looking at somecomputer stuff and before I knew
it I woke up with drool and itwas 7.30.
I had to convince myself to goout.
But I want to say something.
I headed over in Frankfurt tothe House of Commons.
The House of Commons is a barright down the street from the
(52:39):
Capitol.
It's called the House ofCommons Bourbon Library and you
go in there fantastic atmosphere.
It is called the House ofCommons Bourbon Library and you
go in there fantastic atmosphere.
It is jazz and you know pianomusic playing and it just has
(53:06):
some of the greatest pours onthe planet.
It is vintage pours and currentpours and Dave there who runs
it.
He's going to be on our bustour, but Dave showed me a
spectacular time.
I've been there now three times.
(53:26):
Both times that I was involvedwith Dave I've tasted some
fantastic whiskey.
We just, you know, for it's aSaturday night.
I was there till about 1.15 inthe morning and had a fantastic
time.
Then got back into my roomabout 2 o'clock, woke up the
(53:48):
next morning and headed offRandy Prass, a friend of mine, a
good friend of mine and alsothe president and el presidente
of the Scotchie Bourbon Boys andthe president of the Kentucky
Bourbon Festival.
I met him at Lowe's with mypickup truck and we got fencing
(54:10):
slats and all the wood to put upfor his fence.
And then we went out tobreakfast and I headed back.
It was a fantastic, fantastic.
I thank Randy, I thank David, Ithank Walter.
Everybody was great to meet.
I want to say Dave Stillings, Ithink that was it.
(54:33):
And then, you know, it's funnybecause at Whiskey Thief you
just feel like it's family.
I've met Hannah down there,caitlin was there, and then I
got to meet um, I want to say um, walter's nephews, which was
Willem and E.
I want it's, it's not Evan,it's E's easily.
(54:58):
No, it's not.
Oh, my God, it's there but I'mnot getting it.
But both of them are fantastic.
Uh, uh, I had such a good timeat whiskey thief.
I had such a good time at thehouse of carmen commons and then
such a good time with randy, uh, and you know, and kate and uh,
it just uh, shows what bourbonmeans to the industry.
(55:22):
All right, everybody, justremember we're the Scotchy
Bourbon Boys,wwwscotchybourbonboyscom.
Make sure you check us out,check out our bios.
Actually, whiskey sent me hisbio written by ChatGPT, and it
was fantastic.
I think I'm just going to writeCTs.
(55:44):
Have ChatGPT, just look upChris Thompson and CT and see
what it writes for it.
We'll get that updated there onthe podcast or on the website,
wwwscotchiebourbonboyscom.
You can pick up our merchandiseand you can pick up Glen
Karen's Check it out.
(56:05):
And then also we are onFacebook, youtube, instagram and
X, along with all the majorpodcast formats including Apple
iHeart and Spotify.
But whether you listen to us orwatch us, make sure you like,
listen, subscribe, comment andleave good feedback.
Good feedback is very important.
Remember good bourbon equalsgood times and good friends.
(56:26):
Make sure that you don't drinkand drive.
Drink responsibly and live yourlife uncut and unfiltered.
Good night everybody.
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the
(00:23):
start to the bottle, to yourglass, With unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
What just happened?
(01:02):
All right, let's keep it going.
Speaker 2 (01:14):
Drinking every brew of a man with all the songs he
wrote.
But tellin' the truth, yeah,we're the Scotch and Berry Boys,
raisin' some hell, makin' somenoise.
Yeah, we're the Scotch andBerry Boys.
(01:36):
We're here to have fun and wehope you enjoy.
Speaker 3 (01:42):
We're here to have fun.
Yeah, and go with the flow.
Yeah, yeah.
Speaker 1 (02:06):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys Tiny heretonight.
I'm here and excited about our1792 Sweet Wheat podcast.
Very excited, we've actuallygot John.
(02:26):
I'm going to make sure I've gotto see if I've got to reload
this.
All of a sudden I'm paused.
Okay, there we go.
That's crazy.
Alright, that's there.
So let's go back into that.
Nope.
We're having technicaldifficulties.
Alright, that's there, so let'sgo back into that.
Nope, oh my gosh, we're havingtechnical difficulties.
All right, that's there, solet's go back into it.
Pause.
Nope, oh my gosh, we're havingtechnical difficulties.
(02:50):
All right, that's there, solet's go back into it.
Okay, I saved it.
Sorry, what did we expect?
That's what we get here on thepodcast.
So we've got the 1792 Sweetweek tonight that we are going
to barrel bottle breakdown.
And then I have another bottle.
But uh, john Ritz, I I wasn'tsure if it was from last year or
(03:11):
the year before, but John saidhey, check it out, check out the
laser tag.
So I'm going to try and get the, get the, get the glasses.
I can find out which one it ison the side of the bottle.
I'm pretty sure I am all goodon all things.
Welcome to the podcast tonight.
Like I said, ross Cornelisonwill be chiming in.
(03:35):
He's in the comments.
I also have Greg Schneider inthere who's given us a little
bit of insight, because he wasat Brown and Foreman when it
came out as 1792 RidgemontReserve, or let's see what did
he say?
Brown Foreman, he goes from aguy I worked with, was the
(04:01):
master distiller when 1792 beganfrom a guy I worked with was
the master distiller when 1792began.
After a lawsuit from BrownForman, 1792 Ridgewood Reserve,
which is one of the most famousbottles out there, became
Ridgemont Reserve.
So same delicious bourbon, justa different name to appease the
legal entities.
So that was really cool to get,uh, you know, to get to get, uh
(04:25):
, some background like that.
And then also we have RossCornelison on and I'm sure that
if anybody has questions you canjump, jump in.
Uh also.
Uh, I'm sipping on right nowthe 1792 foolproof.
Uh, we've got some people, uh,and I'm getting ready to really
kind of get get into this.
(04:46):
But rememberwwwscotchiebourbonboyscom for
all things Scotchie Bourbon Boys.
We got our Glen Karens and ourt-shirts available.
Contact me and I could send itout or order off the website.
Would be glad if anybody didthat.
All right, we'll take care ofyou, uh also.
Uh, remember, we're on facebook,instagram, youtube and x, along
(05:09):
with apple, iheart and spotifyor any of the major podcast
formats.
Make sure you check us out,whether you listen to us or you
watch us, uh, live, watch usafter the fact.
Make sure you like, listen,comment, subscribe and leave
good feedback.
That good feedback is soimportant on Apple and you know,
(05:31):
all I'm going to say is just,you know, if you like what you
see, support us.
And then that gets us throughthat part of the podcast, the
1792, that's probably what.
Let's see if I can get this done.
We got that over with Exit fullscreen.
(05:54):
Go up here.
All right, I had there.
We go, look at that Much moreprofessional for everybody on
YouTube and Facebook.
It's a screen.
I've got some information on1792.
Now you've got Greg Schneiderand you've got Ross Cornelison
and Ross says Greg Davis wasbefore me and before Danny,
(06:20):
before Harg and before Pierce.
So you've got, you know, a goodamount of people doing it.
And then, ah, let's see RossCornelison says a legend, you
know, there you go for what'sbeen going on and facility
(06:41):
Understand.
So one of the things I'm justreading off the comments because
I'm sorry everybody.
I'm interested in the commentsbecause we got Greg and Ross
giving us some really, reallygood information, but I do have
some.
So here's the just the rundownoff the history.
(07:09):
1792 Barton's Distillery,located in Bardstown, kentucky,
has a rich history dating backto 1879 when it was established
by Tom Moore.
It's the oldest fullyoperational distillery in
Bardstown and it is situated inthe heart of bourbon country
Distillery is named in honor ofthe year Kentucky became a state
(07:32):
.
Founded in 1879 by Thomas Moore, the distillery operated under
his name until Prohibition.
During Prohibition, thedistillery was shut down and its
whiskey inventory was sold toother distilleries.
It reopened in 1934, led by TomMoore's son, conmore.
(07:55):
The distillery was later soldand renamed Barton, a name
chosen by Oscarskar Getz whoacquired the distillery with
Lester Abelson in 2009.
The Sazerac Company purchasedthe distillery okay, so okay
(08:17):
with Lester Abelson in 2009.
The Sazerac Company purchasedthe distillery and reverted the
name back to Barton, which isnow known as Barton 1792
Distillery.
The 1792 brand originally namedRidgemont Reserve 1792, was
introduced by Barton and laterbecame just 1792 Bourbon.
(08:39):
After legal challenges fromBrown and Foreman, which Greg
just noted, in 2018, a portionof the Rick House barrel aging
warehouse collapsed, resultingin a significant spill and a
kill off of fish.
The distillery has sinceredesigned its storage concept
(08:59):
with new, more resilientwarehouses.
Barton's 1792 distillerycontinues to produce a variety
of bourbons, including theflagship 1792 bourbon and very
old Barton's.
The distillery also producesthe Thomas S Moore line, which
features cash-finished bourbons.
So Ross also Cornelison is thecurrent master distiller there
(09:22):
and it's been since meeting Ross.
I really really feel that thetaste of the bourbon more
coincides to my palate and thiswonderful industry.
(09:45):
It's kind of cool.
So, uh, I'm uh Ross got me evenmore excited than I was for the
brand, so we kind of just wentthrough that little history
really quick.
Uh, ross identified all the,the the distillers before him
that work before him on.
(10:06):
You know him through Sazerac'spurchase.
Now, sazerac is the samecompany that has Buffalo Trace,
that owns Buffalo Trace.
They also own the A BowmanDistillery in Virginia.
So that's I want to say is that, wait, hold on, I'll tell you I
could be completely wrong onwhat I called them.
(10:27):
They, that's the line, but Iwill tell you it should say
produced by A Samuel BowmanDistillery.
So it's the A Smith BowmanDistillery in Spotsylvania
(10:55):
County, fredericksburg, virginia.
So that's kind of cool.
So Cesarac has a lot ofdifferent things and then when
you go down to New Orleans, theyhave a nice, awesome presence
there also.
But I really feel that.
(11:19):
So what happened?
I believe just a couple yearsago?
So what happened, I believejust a couple years ago because
me and Super Nash did go and dothe tour that they closed the
distillery to the public andmade it just a working
distillery.
(11:39):
Yes, they are the A SmithBowman Distillery, thank you
Ross.
So now it used to have toursand tastings, but Sazerac
decided to whatever it needed todo.
(12:01):
You got the feeling that thiswas designed to make bourbon.
It wasn't designed to show offwhat was going on.
It was very much factory-likedistillery and a lot of people
(12:28):
love that part about it.
Now, there was a when you're atthe end of the thing.
They had a, a room in a housewhich was, you know, a gift shop
, and you got and and thetasting room was nice, uh.
But the actual working of thedistillery, um, even after when
we came down to do the podcastwith uh Ross, and it was not
last year but the year beforeKentucky, I can't believe it's
(12:48):
going to be two years inSeptember, but you could tell, I
mean Ross's office is right upthere.
I mean it's not a frills.
I mean it's not a frills.
It reminds me a lot of AaronHarris's office at the Green
River Distillery in Owensboro.
(13:11):
It's not so much.
What would you say a tour?
It's got the ability in bothplaces.
I mean, if they wanted to do itthey could.
But as of right now, there areno tours of the barton's
distillery but the mount.
But but I feel, ever since theydid that and then when ross
(13:33):
came aboard, that the quality ofthe taste of their whiskey is
designed or it's really comethrough for the current day
bourbon drinker, I mean.
And you know the Sweet Wheatbrand.
It's been out and there's justright now.
(13:56):
This brand is what everybodyyou know, when you talk to
people in the bourbon community,everybody loves sweet wheat.
I mean, we've got Matt Lison onhere that would probably die
for sweet wheat.
So love to do this podcast andwe're going to get going a
little bit.
I'm just going to sip a littlebit more of my 1792 foolproof.
(14:24):
The foolproof story is when Imet nash and we met through the
booker's painting and, uh, I hadpainted a booker's uh painting
for the beams.
I presented it, I, I got itsigned at 2019 Kentucky Bourbon
(14:45):
Festival in Fred and Freddie'sman cave and then I also
presented them with the paintingthat now hangs in their kitchen
and when they signed it, I putit up online and Super Ness said
he had that bottle that Ipainted in.
(15:05):
I took a bottle off theinternet and I painted it into
the painting and he had theactual bottle.
So he came up.
Well, we met that way and hetalked about coming up, but in
the meantime, he was able topurchase a store pick of the
1792 foolproof, which was at thetime the Jim Murray's bourbon
(15:32):
of the year, and there was nofoolproof around here anywhere.
There was barely any 1792.
So we basically he sent us up acase in our group.
Basically, we just we were ableto get it and get it to
everybody.
Whoever wanted a bottle, I wasable to get it for, and we did a
(15:53):
tasting and everything with it.
Now that bottle I still havetoday, and that barrel pick had
some heat, had some heat.
Now, the one I'm drinking nowis the.
I believe it's the 2020, well,this is what John was saying.
I should be able to take my.
(16:15):
I've got it.
I've got my handy light.
Let's see what we got here.
Turn it that way.
Let's make sure I can.
Oh, I can.
So let's see if we got here.
Turn it that way.
Let's make sure I can.
Oh, I can.
So let's see if I can find outwhat this is signed.
Okay, so this was L2016B57.
(16:41):
So is it L20?
Does that mean that's the 2020?
I don't know.
2016?
No, 201661517045.
So maybe John can help me onthat one.
I got that for that foolproofI'll look at the sweet wheat,
(17:04):
since I've got the light out andthis one was this one's L23.
So that's the 23.
So that one was a 20, thatfoolproof, so that was a year.
That's the foolproof signed byDanny Con.
And then this is the 25.
So this actually is the 23sweet wheat, right?
(17:28):
Is that what?
Yep?
All right, so there we go, john, thanks for letting me.
Uh did it.
That's awesome.
And that's the the, the, the 20.
So this is the bottle that Ibelieved it was a 2020.
Jim Murray sounds like a 2020.
So Ross was the 2020, was thatthe year Jim Murray was 2019.
(17:56):
I think it might have been 2019.
That might have been, but Dannysigned it and I thought it was
cool.
We hadn't yet gotten big enoughto start meeting people.
All right, who knows how tomake great bourbon as well as
this one?
Yes, and Ross, really.
(18:17):
I mean, I'm just Ross.
You're doing such a fantasticjob.
But tonight, let's get into.
Uh, now and now, I finishedthat story, so he sent up that
bottle of foolproof at that time.
It's over there I'm not gettingup and doing it, but that's
probably a 20, that's probably a2019, but it's a store pick
(18:40):
from 2019.
So so there you go.
Not the blend that won JimMurray's uh bourbon of the year,
but it was.
I really felt that that reallyhelped the brand.
And um, let's, let's get intothe barrel bottle breakdown of
(19:03):
this year's 2025 batch.
I'm and it's going to be a.
I'm going to open this righthere.
Now.
One thing about wheats a lot oftimes I'm going to probably
there we go.
I got it in right into thething.
Open this, let out the air.
(19:25):
A lot of times wheats in thebottle need a couple, need a
while, but in this, for thiscase, I'm opening it tonight.
I let it out, I let the air out.
I'm going to slowly flip thisover, drop this back.
(19:51):
There we go.
I'm going to pour it in myScotchy Bourbon Boys, glencairn
boys, glen Caron.
I have another Glen Caron whichit won't be it.
I'll just grab it over here.
(20:12):
All right, let's get back overhere and make sure I'm not too
out of control with this.
Yeah, this is the one.
I'm going to drop that back andput this one here.
All right, I've got that in andlet's get this going.
This is the old Louisvillebarrel bottle breakdown of the
(20:38):
2025 1792 Sweet Wheat.
I put it into the glenn karen.
Uh, old louisville whiskeycompany.
Amin down there uh, my, my, uh,sympathies go out to him.
He broke his ankle.
He's going to be having surgerythis week so it's been kind of
(21:02):
rough down there.
But stop in.
Say hi to Amin and the OldLouisville Whiskey Company.
It's an experience unlike anyother.
Give him a call, set up byappointment.
Go over there, check out.
Nothing that he releases isyounger than seven years and he
(21:22):
has all different thingshappening all the time OHLQ and
CT.
Along with the Kentucky BourbonFestival, along with Chris
Thompson, ct.
Part of the Scotchie BourbonBoys.
Stacey Pritchard just did abarrel pick at Amines with his
(21:47):
broken ankle and I'm sure that'sgoing to be at the Kentucky
Bourbon Festival and you'regoing to want that, because
everybody was just raving aboutthe barrel that they picked.
I think he's still, I'm prettysure.
Jim Murray, I want to say hestill does.
I've gotten it a couple times.
He still goes through and does.
(22:08):
He had a little bit of afallout during.
Oh, I got to leave this hereright now.
Let's just keep that rightthere while we do this.
Keep that right there while wedo this.
The old louisville barrel bottlebreakdown of 1792, the 2025,
(22:32):
all right, our barrel bottlebreakdown is based off of knocks
on this wonderful barrel behindme.
Uh, you can use knocks for thenose and the body and you can
get up to five knocks for thetaste and the finish.
But if one of the categories isexceptional, then you can give
it up to a butt, up up, allowingsomebody to give in one, only
(22:56):
one category, an extra knock.
So a perfect bourbon is 19 of18 because it gets that
exceptional.
So let's see what this 2025,1792 Sweet Week does.
(23:16):
All right, I poured enough thatit can roll.
I love to do this because getit going on my bar.
It completed the circle.
All right, in my Glencairn theviscosity holds to it's holding
(23:37):
to the glass and that's one ofof the things, how it sticks on
the glass.
And then where does the, thedrips?
The drips are starting from thetop.
A lot of times they appear inthe little teardrop area, the
thickest area that they'll.
It'll split, but they'restarting, but it's still
sticking pretty good.
Let's see.
(23:57):
I mean that that's some nice.
That's the oiliness of this andhow it's sticking to the side
of the glass and waiting to runback in.
There we go.
There's a couple of themdropping back in.
The legs are long, like thewhole, the whole thing of the
glass.
It's it's fantastic legs onthis of this Glencaaren, the
(24:20):
glen karen that we use um as atasting glass is always
something that I like to watch.
It's my favorite glass to tasteout.
Of the other glasses there theyare fine also, but this
particular glass you can roll it.
That was kind of a cool thingyou can do, but it's designed
with this tulip shape orteardrop shape Either way.
(24:41):
At the bottom the alcohol risesabove and then it gets
condensed at the top so that,nosing this, you can get the
best possible aroma on thewhiskey or the bourbon.
(25:08):
I always feel that one of thethings that Barton's does is
that they define what classicbourbon is.
It's not a brand that's tryingto do too much out of its
wheelhouse.
All of it consistently staystogether and it's the definition
(25:32):
of what a bourbon should tastelike.
It's not trying to do.
It's not trying to do, it's nottrying to be too sweet, it's
not trying to be in every aspectof the 12-year, the foolproof,
the small batch, the sweet wheatthere's also.
(25:52):
They have single barrels, theyhave a bottled in bond and they
have a finished one in, Ibelieve, port Wine Cask that is
out there.
But that one kind of goesoutside the realm of what
they've done with this line.
It's something that is soughtafter because there obviously
(26:18):
wasn't I believe there's onlybeen one batch of it.
So here we go, on the nose.
On the nose, I get a toasted, Iget like toast.
(26:42):
Let's see Vanilla.
Vanilla, yeah, it's very, veryvanilla, almost like a Brock's
Candy vanilla, one of thosechews At the top.
(27:05):
Oh, it smells so good.
The more I smell it and there'sjust a little bit of like what
toast smells, like a toastedness.
(27:26):
The vanilla is strong, notcherry, maybe a little bit of a
toasted wheat, all right.
So let's see what we got.
(28:02):
God, I mean, it's like its name.
On the taste, all right.
The body.
Now let's give a little bit ofa stat on this.
Now let's give a little bit ofa stat on this I got I'll take a
(28:28):
look at that.
It is 91.2 proof.
Crafted with sweet and delicatewheat instead of the more
traditional rye, this bourbon isquite distinctive for a most.
The soft wheat delivers asubtle and smooth taste with
(28:50):
gentle layers of flavor.
Each sip expresses a harmony ofsweetness and dryness.
Enjoy this perfectly balancedflavor that will entice your
senses.
That's what's on the back, Iagree.
So I need to actually.
(29:31):
Yes, it's a weeded bourbon, butthis is definitely.
It is picking up the flavor,and when you say the dryness on
there, it makes sense.
The sweetness this is you pickup the barrel a little bit of
(30:04):
toast, a little bit oak, alittle bit, but one of the
things is it is there's a lot offlavor but not a huge amount of
spice.
So it is what people do call.
Thank you, ross, for staying inCheers.
(30:24):
Talk to you soon.
What I'm picking up is thedrinkability of this 91 proof
weeded bourbon.
This is everybody who wants.
What would you say?
(30:45):
So we got what are you drinking?
Okay?
So we got RD asking we aredrinking sweet wheat and that is
a 1792 product.
It is a Kentucky straightbourbon whiskey at 91.2 proof.
(31:06):
Is that what it said?
91.2, I'm pretty sure.
Let's see.
Yep, I still got that.
Now the 2023, are we still at91.2?
I want to say we're going to be, but so, once again, it's an
(31:33):
easy drinker.
It has a lot of flavor, there'svanilla, tons of vanilla, and
then there's, it picks up aleather.
(31:54):
So you do pick up the classicBarton's flavor in this, but
it's a weeded.
So it's.
It's smoother, it's got a lotmore vanilla and we're going to
give it up to the Old LouisvilleWhiskey Society, bourbon Bottle
Whiskey Company, bourbon BottleBreakdown.
(32:14):
So all right, yeah, you couldstart to get that brox vanilla
with that toasted.
I'm gonna say, off of this.
Um, the nose.
I'm liking the nose a lot.
(32:36):
I will give the nose a threeout of four.
All right.
The body at 91.2.
I mean, it's cheeks, it'severywhere.
(33:12):
So I'm going to give the bodydoes it, does it, it gets
everywhere.
It's in the cheeks, under thetongue, the roof of the mouth.
I gotta give the body a four,four knocks.
(33:33):
We're at seven of eight.
All right, we're up to the fivenow.
Just on the on the nose.
I just pulled in a littlecherry after being in there all
right I'm actually pulling.
(34:00):
I pulled a little bit of cherry.
Now that little bit of wood orleather has turned cherry and
that's what I've been picking upin some of the wheats and that
helps me out.
And that helps me out, um, alittle cherry.
(34:42):
Wow, it's changing After it satand it's been open.
I'm really liking that.
I'm liking those flavors.
Um, I'm thinking for that.
Yeah, jason Garrett says it's agood-looking bottle.
(35:04):
I agree.
The 1792 is very, verycontinental.
I mean it is or what would yousay colonial.
It's colonial.
To me.
It feels colonial like it'sfrom the time of 1700s.
It's just kind of like a coolthing.
I will say the taste.
(35:25):
I will give this taste a 4 outof 5.
The finish for a 91.2.
Now, at first the hug wasn'tthere, but now it's there
(35:51):
Perfectly.
That burp had a cherry taste toit.
That's crazy, I'm really.
What it's doing in the glass iscrazy.
It's delicious and now thatthat's a cherry finish.
(36:24):
The finish is long.
I mean the finish is already.
It was a little bitter for mebecause there's some tobacco
coming through, but now it'slike a, a cherry flavored cigar,
and I gotta decide.
I think I'm gonna give it afour out of five.
Also, it's long, a cherryflavored cigar and I got to
decide.
I think I'm going to give it afour out of five.
(36:44):
Also, it's long.
I mean this finish for this1792 Sweet Wheat, it's whatever,
so I'm going to give it a fouralso, so, so, 15 out of 18.
3 out of 4 on the nose, 4 outof 4 on the body, 4 out of 5 and
(37:12):
4 out of 5 on the taste.
So 15 out of 18 on the 2025.
15 out of 18 on the 2025.
Now, I'm gonna do something Iprobably shouldn't do, but I'm
gonna anyways.
All right, let's check out aweeded bourbon from 2023.
(37:34):
Now I I picked this up lastyear, so I picked up 2023s and
opened it last year at one pointbecause I was able to get it.
I didn't get the 2024, but thishas been open now for a while
and one of the things about aweeded bourbon is is that you
should let it open and sit,because cherry bubblegum cigar
(37:57):
okay, so you're getting that.
John, you drinking along withus.
John ritt just said that cherrybubblegum cigar, like okay, so
you're getting that.
John, you're drinking alongwith us.
John ritt just said that cherrybubblegum cigar and that's just
like, uh, I might I don't knowif it's bubblegum, but sure I
mean, we're talking now, we'retalking the 2023 bottle and we
(38:19):
are going to throw in and findout if it's better after it's
sat for a year, because I haverevisited this once but I
podcasted with it last year.
I love the 1792 brand, I lovetheir lineup, uh brand, I love
(38:45):
their, their lineup.
I mean if afterwards, uh,everybody on facebook, youtube,
we might stay on a little bitand drink a couple of the 12
years or whatever, um, we'llfigure this out, but at the same
time let's do another oldlouisvillekey Company barrel
bottle breakdown.
All right, we already know thescale.
So here we go.
What's in my glass?
(39:06):
Let's see if it's changed.
Yeah, it's definitely pulledoff a crap ton more of caramel.
It's got the same, you know,weeded, but there's way more
(39:32):
caramel and it almost has like acast strength weeded.
I mean it's the signature wheatwhiskey nose.
I'm not picking up.
I would say this nose isactually better and I will go
with on the nose of the 2023, afour.
So it starts off ahead.
(39:56):
Four to three.
See what it does in the glasssticks.
Oh, really, really that that'sjust huge.
(40:16):
Look, I, everybody out there.
I'm gonna hold that as close asI can.
But, geez, all right, here we go.
I like the caramel that I'mpicking up there, randy, all
(40:41):
right, here we go.
Wow, so body doesn't go to thecheeks, doesn't go.
So this body is going to be.
(41:04):
So this body is going to be.
If I'm good in the glass, it'sa three on the body.
So it comes out switched around.
The nose of 2025 is one lessand the body is one more.
(41:24):
Now, let's okay, I can tell youright now the finish isn't the
same.
The finish of 2025 isdefinitely longer, but the taste
(41:48):
, god it.
It gives me a moment of purebutterscotch and then to cherry.
No bitterness.
All right, I'm willing to betthe 2025, when it comes to taste
(42:20):
, we'll meet up.
This is what happens to a weededas it's opened.
You've got to let it sit for awhile.
We just opened the 2025.
So I'm going to do yeah,definitely the yeah definitely,
(42:47):
though I'm gonna do on the taste.
What are you gonna so, randy,what do you?
Great legs I give it a four onthe body.
I got leather on the nose, sowhat are you getting on the
taste?
What are you going to give thetaste.
(43:08):
That's what I want to know,because I know what I'm giving
the taste.
I want you to let me knowBecause, honestly, the sitting I
think this has perfected thetaste.
It's the strong point of thisbourbon and I'm going to give
the taste a five.
It's not a but up, but it's afive.
(43:32):
It's a weeded that I love, andthere's this moment I had a
butterscotch and then it goes tothe cherry.
Right, there's the butterscotch, like really intense
(44:02):
butterscotch.
So the part about this is isit's over so fast and this is so
I'm going to give this a 3 onthe finish.
I don't want it for sure.
(44:32):
So yeah, but, john, I like getthis momentary butterscotch
intenseness which then goes tothe cherry and it's so I don't
get the hug and it's a wayshorter finish.
So the finish is a 3.
(44:55):
And both these are 15 out of 18.
They've got their differentways.
I have a feeling that got theirdifferent ways.
(45:16):
I have a feeling.
I have a feeling, honestly,that the 2025 will rise up after
a week or two.
It should be pretty cool.
So we just finished up with ourold Louisville Whiskey Company
(45:37):
barrel bottle breakdown of the2023 Sweet Wheat and the 2025
Sweet Wheat and they both tiedat 15 out of 18.
They both got it with.
Yeah, the finish is no.
(45:59):
The 2025 finish is likefantastic compared to this one,
this one, that's the weak pointof the 23.
But they'll both end up at 15out of 18.
And 15 out of 18, man, that'ssome damn good bourbon.
I know that Matt Lyson lovesthis, but I mean the 2025, as
(46:21):
you know, off of a fresh crack.
Really done a good job, that'sfor sure.
Eric.
If I ever make it done, okay,yeah, we should, somehow I would
go if Eric was going to host usthere.
He runs some great.
(46:42):
He's had some great videos.
Eric, we love your support.
Good to see or hear from you.
All right, so we're right ontime.
Tonight.
I will.
(47:02):
We're going to finish up thepodcast on audio and then we'll.
Everybody on YouTube andFacebook know that we're going
to stay on for up until I couldprobably go tonight till about
10 o'clock, so we're going tofinish up right now and see what
happens and see what happens.
(47:26):
So thanks everybody forwatching.
Thanks, greg and RossCornelison and Greg Schneider
for contributing on Facebook.
I love you guys.
Thanks so much for hanging outwith us on this podcast.
This Tuesday night I didn't evenget a chance to talk about what
(47:52):
I did this weekend.
I went down to Kentucky.
We did a podcast with BradBonds Alive, which anybody if
you've seen that, but I'm goingto be loading the podcast at one
point coming up.
Brad is the owner operator ofRevival Vintage Spirits and
(48:15):
Bottle Shop in Covington,kentucky.
I went down there to do alittle bit of research on Remus.
I went to his house and theDeath Valley you know where he
ran.
All of his businesses had theaddress.
So I went in those areas to seewhat it was like.
(48:35):
I saw pictures.
It was, you know, in the 1920s,a hundred years ago.
There was nothing there.
Now there's neighborhoods thatare old, older neighborhoods,
that the houses were builtprobably in the mid to late 30s,
after his property was seizedand everything was ripped down.
(48:57):
But it still was pretty cool togo there.
And then I went over to Brad's,but it still was pretty cool to
go there.
And then I went over to Brad'sand Brad is sponsoring our bus
tour this year and that wasfantastic.
We're going to have somefantastic pours courtesy of the
(49:18):
Revival Vintage Spirits andBottle Shop.
Brad is getting us what he can.
But that bus tour is septemberthird.
I cannot wait for it.
It's going to be amazing.
So then I carried out back downto louisville.
(49:39):
I stayed at the brown uh,fantastic experience at the
brown.
I, you know, went in Rome.
So once I got to the Brown Ichecked in, set my air
conditioner to as low as Ipossibly could because it was 90
degrees the whole weekend, andthen I went down for dinner and
I had a hot brown at the Brown.
(50:01):
It's famous for it.
It was fantastic.
Came back up, changed and then Iwent over to the Whiskey Thief
Nulu location, which was 1.4miles away.
I took a Lyft and my Lyftdriver was fantastic.
Got there and I hung out withthe I'm not even gonna, you know
(50:24):
, hung out with the I'm not evengoing to, you know, hung out
with the staff.
The staff there was fantasticLive music.
We did some barrel thieving,smoking of drinks I spent from.
I was there from about 8 to 11.
Walter Zausch, the owner, wasalso a sponsor of one of our
(50:44):
sponsors.
The Whiskey Thief is a sponsorof the podcast.
Walter was trying to make itbut he wasn't able to make it.
So about 11.15, 11.30, I headedback to the Brown, spent the
night headed out the nextmorning and went down to
Frankfurt because I wanted tohang out at the Whiskey Thief
(51:07):
Farm.
As I was going down, walterinformed me he wasn't going to
be able to make it based off offamily commitments and whatnot,
but he said to go on over there.
I got a ton of footage of, gotto meet David Stillings, who
does their tours there, foundout a lot about what David does
(51:29):
and what his history is and howhe got into bourbon and we had
lunch together and then I wasable to sample all the barrels,
get all my footage for all ofthe shorts that we do, and I was
there till about 4.30.
Walter was thinking of comingover but he made the great
(51:52):
decision not to and then headedover to my hotel, the Fairfield
Inn in Frankfurt, and proceededto, because it was 90 degrees,
whether it's I don't think itwas heat stroke but the sun got
to me and I got there andchecked in and was in my room
(52:16):
about 5.15, was looking at somecomputer stuff and before I knew
it I woke up with drool and itwas 7.30.
I had to convince myself to goout.
But I want to say something.
I headed over in Frankfurt tothe House of Commons.
The House of Commons is a barright down the street from the
(52:39):
Capitol.
It's called the House ofCommons Bourbon Library and you
go in there fantastic atmosphere.
It is called the House ofCommons Bourbon Library and you
go in there fantastic atmosphere.
It is jazz and you know pianomusic playing and it just has
(53:06):
some of the greatest pours onthe planet.
It is vintage pours and currentpours and Dave there who runs
it.
He's going to be on our bustour, but Dave showed me a
spectacular time.
I've been there now three times.
(53:26):
Both times that I was involvedwith Dave I've tasted some
fantastic whiskey.
We just, you know, for it's aSaturday night.
I was there till about 1.15 inthe morning and had a fantastic
time.
Then got back into my roomabout 2 o'clock, woke up the
(53:48):
next morning and headed offRandy Prass, a friend of mine, a
good friend of mine and alsothe president and el presidente
of the Scotchie Bourbon Boys andthe president of the Kentucky
Bourbon Festival.
I met him at Lowe's with mypickup truck and we got fencing
(54:10):
slats and all the wood to put upfor his fence.
And then we went out tobreakfast and I headed back.
It was a fantastic, fantastic.
I thank Randy, I thank David, Ithank Walter.
Everybody was great to meet.
I want to say Dave Stillings, Ithink that was it.
(54:33):
And then, you know, it's funnybecause at Whiskey Thief you
just feel like it's family.
I've met Hannah down there,caitlin was there, and then I
got to meet um, I want to say um, walter's nephews, which was
Willem and E.
I want it's, it's not Evan,it's E's easily.
(54:58):
No, it's not.
Oh, my God, it's there but I'mnot getting it.
But both of them are fantastic.
Uh, uh, I had such a good timeat whiskey thief.
I had such a good time at thehouse of carmen commons and then
such a good time with randy, uh, and you know, and kate and uh,
it just uh, shows what bourbonmeans to the industry.
(55:22):
All right, everybody, justremember we're the Scotchy
Bourbon Boys,wwwscotchybourbonboyscom.
Make sure you check us out,check out our bios.
Actually, whiskey sent me hisbio written by ChatGPT, and it
was fantastic.
I think I'm just going to writeCTs.
(55:44):
Have ChatGPT, just look upChris Thompson and CT and see
what it writes for it.
We'll get that updated there onthe podcast or on the website,
wwwscotchiebourbonboyscom.
You can pick up our merchandiseand you can pick up Glen
Karen's Check it out.
(56:05):
And then also we are onFacebook, youtube, instagram and
X, along with all the majorpodcast formats including Apple
iHeart and Spotify.
But whether you listen to us orwatch us, make sure you like,
listen, subscribe, comment andleave good feedback.
Good feedback is very important.
Remember good bourbon equalsgood times and good friends.
(56:26):
Make sure that you don't drinkand drive.
Drink responsibly and live yourlife uncut and unfiltered.
Good night everybody.
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