May 22, 2025 • 53 mins
The Scotchy Bourbon Boys taste and review the 2025 Bombergers Declaration PFG bourbon from Michter's, scoring it an impressive 16.5/18 on their barrel bottle breakdown. This limited-edition bourbon showcases Michter's innovative "Precision Fine Grain" finishing process, resulting in a complex, rich, and deeply flavorful whiskey experience worth its premium price point.
• Tiny shares his experience with the Steel Valley Bourbon Association charity event that raised $750 for the Kids Charity Foundation
• Discussion of Michter's history and the team's previous visits with Master Distiller Dan McKee
• Detailed explanation of Bombergers' history and connection to the original Pennsylvania distillery
• Breakdown of the PFG (Precision Fine Grain) process and its use of specially seasoned oak barrels
• Complete tasting notes revealing notes of burnt brown sugar, dark cherry, tiramisu, and vanilla custard
• Evaluation of the bourbon's impressive nose, body, taste and slightly underwhelming finish
• Agreement that despite the $149 price tag, this bourbon delivers a worthwhile drinking experience
Visit www.scotchybourbonboys.com for Glencairn glasses, t-shirts, and information about our barrel picks. Follow us on Facebook, Instagram, YouTube, and X. Listen on Apple, iHeart, and Spotify.
When bourbon craftsmanship reaches its pinnacle, you get something like Michter's Bomberger's Declaration PFG. The Scotchy Bourbon Boys dive deep into this extraordinary limited release, discovering what makes it worth seeking out.
Bomberger's rich history dates back to the 1800s, when the original distillery operated in Pennsylvania before later becoming known as Michter's. Today's expression pays homage to this legacy while introducing innovation through their Precision Fine Grain finishing process. These special barrels, constructed from fine-grained oak seasoned outdoors for over 40 months, undergo careful toasting and charring to create a bourbon of exceptional depth and character.
Pouring a gorgeous dark amber, this 100.2 proof bourbon immediately captivates with aromas of burnt brown sugar, dark cherries, and tiramisu. The complexity continues to unfold with each sip, revealing layers of vanilla custard, chocolate, cinnamon, and dark fruits that dance across the palate. While the finish leans toward leathery oak, the overall experience is nothing short of spectacular, earning an impressive 16.5/18 on our barrel bottle breakdown scale.
At $149, Bomberger's PFG represents a premium bourbon investment that delivers a truly memorable experience. Our verdict? Absolutely worth it. The craftsmanship behind this expression showcases why Michter's continues to be one of the most respected names in American whiskey, creating bottles that belong in every serious bourbon enthusiast's collection.
Whether you're already a Michter's devotee or exploring premium bourbons for the first time, join us as we uncover what makes this release so special. Have you tried Bomberger's PFG yet? We'd love to hear your thoughts on this remarkable bourbon!
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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 Loop, 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
(01:06):
drive, and live your life uncutand unfiltered.
Speaker 2 (01:26):
Alright, all right, drinking bourbon, sipping on
some scotch.
We get a little wild with ashort fun watch we love what we
do.
Speaker 1 (01:30):
We're drinking every drink, man.
We're talking songs.
We love to tell the truth.
Speaker 2 (01:38):
Yeah, we're the Scotchy Burden Boys, raising
some hell and making some noise.
Speaker 1 (01:45):
Yeah, we're the Scotchy Burden Boys.
Oh my gosh, did I really dothat?
Speaker 2 (01:54):
All right.
Speaker 1 (02:22):
Welcome back to another podcast of the Scotchy
Bourbon Boys.
Did that work?
It was good.
Did I screw it up, or did itactually work?
It's good.
That's good for a first time,all right.
So let's see, I got to get usback to yeah set up properly.
Welcome everybody to the us,back to yeah set up properly.
(02:46):
Welcome everybody to thepodcast.
We're set up.
We are live on facebook andyoutube tonight.
It's like all right, yeah.
Yeah, we got john edwards, wegot tater dom on there.
We got our normal, uh funpeople, but we got sam sanford
josephson added in and we gotjohn ritt, we got randy, we got
(03:08):
we got walker, uh, ricky edwards.
Yep, everybody's on tonight.
All right, you know, we're uhthe scotchy Bourbon Boys tonight
(03:31):
.
Welcome, tiny.
Speaker 2 (03:33):
Welcome everybody else Randy Walker, john and
everybody else that he mentioned.
Yeah, I can't see the namestonight.
Like I say, all I got is oneview, and that's me and Tony.
Speaker 1 (03:48):
Yeah, I got to kind of watch it.
But you know Walker and Randy,they kind of will answer the
things invited the normal people.
But it is a Thursday night andtonight's podcast should be a
lot of fun.
So one of the things that we'regoing to be doing before I get
into the business at hand, we'regoing to be doing bomb burgers.
(04:09):
Uh, pfg, um, we already did thebusiness at hand.
No wwwscotchiebourbonboyscom forall things scotchie bourbon
boys.
You gotta check us out for ourglenn kns, our t-shirts.
Just get a hold, we've got theregular, you know, and our
(04:31):
barrel picks.
Right now we have one out there.
If you want to ask about it,feel free.
We've got two actually.
So anybody looking for you know, whatever, we've got you
covered.
And then also we are onFacebook, instagram, youtube and
X, also Apple, I heart andSpotify, along with any other
(04:52):
way that you can listen or watchus.
We are growing, getting bigger,I believe 73,000 on on YouTube,
53,000 on Facebook, and thenyou know all the different
things, the number three audiopod, whiskey audio podcast in
the world.
Uh, glad you guys are out there,but remember, any way that you
(05:12):
watch, listen, make sure, makesure you comment, listen like
comment, subscribe and leavegood feedback.
Yes, yeah, that's important.
If you're listening on Apple orif you're on iHeart, it's like
to leave that feedback.
Also on YouTube, go to Googleand leave us a good result on
(05:35):
Google.
That would be great.
So, anyways, that brings us totonight's podcast.
Are you ready, super Nash?
Oh, yeah, hey, I got a question.
Yeah, brother, ask me what Idid last night.
What did you do last night?
I hung out with the steelvalley whiskey or bourbon
(05:59):
association up in youngstown andwe did a charity, which was one
for the Kids Charity Foundation, and we raised about $750,
which was fantastic.
That's awesome.
We had the— Especially for aWednesday night yeah.
(06:22):
And it was raining like cats anddogs, but it was at the blue
bear, the blue bear tavern therein uh youngstown area and
honestly fantastic food.
The the owner, joe fantasticperson and frank carbon, who is
one of the uh admins of thesteel steel valley bourbon
(06:47):
association.
But they're also working on anew brand called the four
kernels.
They hope to do that.
That's one of the things.
They've got four people andthey're trying to do what they
can.
They got, they got logos andeverything and they're just
getting ready.
You know they want to get get abrand out.
So, frank, uh, thanks forhaving me up there.
(07:08):
It was great.
There was 40 people who lovedbourbon, uh, although it didn't
work out exactly how we thoughtit was going to work out, but it
worked out pretty good.
But I want to show you supernash, what, what actually.
We tasted the starlight honeybarrel, which is that four roses
barrel.
It's not an actual honey barrel, it's the Four Roses from
(07:29):
Starlight, which was great, fromthe state of Ohio.
And then we tasted their SmokeWagon Pick, which is pretty
phenomenal.
I'm probably I got enough inthere that next time I see you
I'll be sharing some of thatwith you.
But then we did this, that nexttime I see you I'll be sharing
some of that with you.
(07:49):
But then we did this.
2xo, the sneaker head blend.
Wow, did you ever see thatbefore?
No, I haven't.
Yeah, that one.
Is that that one for?
Speaker 2 (08:01):
everybody is pretty.
Speaker 1 (08:03):
Oh my God, it's a cherry bomb.
Oh my God, it smells likeyou're smelling a thing of tart
cherries.
Speaker 2 (08:18):
That sounds delicious , but we did that.
Speaker 1 (08:20):
It was successful.
I had a great time.
We're probably going to go upthere and do a podcast with them
, go up with them they wanted toand hang out at Frank's place
and have a good time.
Everybody was spectacular.
Everybody I met really lovedbourbon and it was really that's
(08:41):
one of the things that wealways do that I love to do and
why I'm into bourbon so muchbecause of the people.
You get to meet people you know.
You get to meet the people inthe industry and the people who
drink the whiskey.
But you know the one the oneguy up there, um, john, I think
it was.
His mom and dad were there andI was talking with them.
I mean, it was just a allaround really good and it's
(09:05):
something that I really kind ofwant to do more of.
Speaker 2 (09:11):
I like good friends, and good bourbon equals good
times.
Speaker 1 (09:14):
And then we're going to get down to the new RD1
distillery.
Before I go now.
Barry, today I was talking tohim and I booked it for not this
Saturday, but the followingSaturday, which would have been
June 1st or May 31st, may 31st.
But my wife was like Alice isgoing to be in town and we got
(09:39):
her and you cannot, you cannotgo.
So I mean, that's that's, youknow, that's why I'm here for
the grandkids and everything.
And so we got Eric fromAustralia on too.
So, good to see you, buddy.
Hey.
Speaker 2 (09:55):
Eric.
Speaker 1 (09:56):
Cheers brother Eric Farmerman.
Yes, so you know that's beenpretty cool.
Plus, we're within a week ofACDC.
So on Tuesday's podcast I'mgoing to really kind of put one
out, that's I'm going to do therock and roll part of whiskey.
I don't think I've got any.
(10:18):
I tried to locate the ACDCscotch but I've had no luck so
far.
Dc uh, scotch, but I've had noluck so far.
Now the last thing is is I haveall your samples out and I
believe randy ford, if june 1stis a sunday, I think we did so.
Second is a monday.
Third is a tuesday, and thenwhat would be the?
(10:40):
Did we do um tuesday, june 3rd,or did we do tuesday, june 10th
, randy, one of those thosetuesdays we're going to be
having?
So I got to get you yoursamples.
Now the other aspect aboutrandy the international tasting.
Yes, for the internationaltasting, I've got all your
(11:00):
samples here.
Rachel's going to be boxingthem up.
We're're going to be sendingthem out.
He's got five separate samples,randy.
What was the blank sample?
Is the question June 3rd?
So June 3rd you want to putaside, because that's the
international one, nash, and Idon't think you want to miss it.
I'll get you your samples, butI want to know the blank sample
(11:21):
is the Michter's Baccarat.
Is it?
It should be.
Well, randy has to answer thatquestion, but I've got to get
your samples.
So Randy Ford is going to beheading up.
This is exciting news Ourinternational.
Every other month we will coveran international bourbon or
(11:42):
whiskey, not a bourbon, and he'salready got the first one.
We're going to be doing aGerman rye, and then I've got a
bottle from Israel, we've got abottle from Australia.
There's another bottle.
The fourth one would be thereyou go, buddy.
Did you see what he answered?
(12:02):
What the blank one was?
There you go.
Speaker 2 (12:04):
No, I can't.
Speaker 1 (12:04):
he answered what the blank one was, there you go.
Speaker 2 (12:05):
No, I can't.
I can't see that.
Woodford-bakarac, that's what Itold you.
Speaker 1 (12:10):
Well, I said, there it is.
Speaker 2 (12:11):
No, I said Mictors, but it's Woodford-Bakarac.
Speaker 1 (12:14):
Yeah, there you go.
Yeah, you got Mictors on yourmind tonight.
Speaker 2 (12:20):
Yeah, I do yeah.
Speaker 1 (12:20):
I do so anyways.
Speaker 2 (12:28):
You know I love Michter's and Dan McKee and
Andrew Wilson and everythingthey do down there, especially
when we got to go hang out withthem.
Speaker 1 (12:33):
Multiple times.
We've hung out with Dan atBourbon Festival now three times
, and then also at thedistillery once.
Speaker 2 (12:49):
That's what I was just talking about at the
Springfield Distillery when wegot to hang out there.
Speaker 1 (12:55):
Where you missed your chair, yeah.
Speaker 2 (12:58):
I was wondering if you were going to bring that up.
Everybody loved that.
How I missed the chair, hit thefloor but still did not spill a
drop of that great dry whiskeythat he had just poured.
Speaker 1 (13:19):
I've been accused of pulling that chair away, but if
you look on video it was notwhen I got up my leg hit it and
that thing those slick floorsand wheels were rolling it just
bounced right out from under mybutt.
That's what it was the slickfloor.
For some reason, me and CT, westayed in our chairs, along with
(13:41):
Dan.
Speaker 2 (13:44):
Yeah, but y'all weren't as excited as what I was
?
Speaker 1 (13:47):
Oh, you were excited you had to cheers him.
Speaker 2 (13:50):
Yeah, I was just showing my enthusiasm.
Speaker 1 (13:53):
That was one of more of your Xavier moments.
I don't know who that is.
Who is that?
What?
Speaker 2 (14:03):
Who are you talking about?
Yeah, we've got.
Look at that.
That's all I got to say.
Speaker 1 (14:09):
We've got Caravaggio.
He said Super Nash, my friendCheers brother, yes, all right,
we're international tonight.
So I've got this, this Mictors.
I'll just tell you, I love BombBurgers.
My guy knows.
Speaker 2 (14:28):
Who did you pick?
Speaker 1 (14:29):
it up at Just at my, at my, at my store your store,
yeah, my store, and my guy, yeah, my, yeah.
So, anyways, you picked it upat a store yeah.
Oh, it smells so good, it smellsso, it smells so, so delicious,
so bomb burgers.
If anybody didn't know, it is,uh, distilled by, or distilled
(14:52):
by, mictors.
Um, it was one of the brandsthat you know that just as
recent, I mean that it's notbeen around for a long time as
far as a brand itself, it's beenaround for a long time when it
was in pennsylvania, uh, it was,you know, in the 1800s, and
then it was.
It was revived a couple times.
(15:13):
Mictors revived it.
Right, well, mictors revived it, but so did so, so did the
mictors distillery.
When the mictors went in, theyit.
You know what I'm saying.
Speaker 2 (15:25):
Because Bomberger and Schenck's it was those
distilleries.
Speaker 1 (15:29):
And then when Michter's finally in
Pennsylvania did it, theyrevived the Bomberger's and
Schenck's line and then in theend it went away again and then
Michter's revived it.
And then also there's a storyabout a little story about
another distillery that tried torevive the rye, but you know,
based off of the Pennsylvaniaroots, but that didn't go the
(15:51):
way that it probably we wishedit would have.
Right, Nothing against nothingagainst Dan, or you know, dan,
mckee and Andrea, but we knowthe people, the other people,
and so it was a dispute, it wassettled and that's just the way
it is in whiskey sometimes.
Right, did you lock up?
Speaker 2 (16:16):
I'm fine, okay, you're just chilling, I'm just
chilling hanging out watchingwhat you got to say about Bomb
Burgers there, so I'm going topour it.
Speaker 1 (16:25):
And watching, all right, seeing what you got to
say about Bomb Burgers there, soI'm going to pour it and let it
sit while I give you all theinformation I have on it.
I have information.
I got information on the bottle.
These glasses are horrible.
While I'm reading it, I wish Icould show a picture of you
yawning.
Speaker 2 (16:43):
I'm sorry, all right, I'm not commenting that you're
boring.
Speaker 1 (16:51):
Bomberger's Declarations.
Bourbon honors the legacy ofthe former distillery known as
Bomberger's in the 1800s andlater as Michterors in the 20th
century.
Please join us in toasting andcelebrating american whiskey
history the pfg precision, finegrain.
(17:14):
This bourbon is finished in acustom proprietary barrel
resulting from a thoughtfulcollaboration between Michter's
master of masteration, whichwould be Andrea, and the skilled
coopers selected for thisproject.
Bomberger's PFG owes much ofits flawless character to the
(17:41):
exacting specificationsestablished for the barrel it is
finished in.
They are constructed offine-grained oak which has been
seasoned outdoors for a minimumof 40 months.
These barrels are toasted at adefined temperature range for a
(18:01):
precise period of time range fora precise period of time,
before they are charred to ourspecifications upon full
maturation.
The result is an elegant, richand complex bourbon.
So it is 100.2.
Proof.
It is the 2025 release.
(18:23):
I'm not.
That batch is not good.
Let's see if I can get it underbatch 25A ROBS.
25a ROBS so it would be 25Aprobably is what you'd call it,
(18:48):
right.
Speaker 2 (18:50):
Yeah.
Speaker 1 (18:51):
So there you go.
There's what's on it 2025.
Speaker 2 (18:55):
A 2025 A badge.
Speaker 1 (19:00):
Yep, and then I've got some stuff on it right here,
yep.
Speaker 2 (19:06):
And then I've got some stuff on it right here that
maybe leads me to believe thatthere might be another batch
coming out this year Possibly.
Oh my God, we can always hoperight.
Speaker 1 (19:16):
That smells so delicious, I'm telling you oh my
God, all right, so I've got Allright, so I've got Burnt brown
sugar caramel, maybe even someapples.
Okay, so Gotta know there'sbrown sugar.
(19:41):
Dark fruit accompanied by nutsand maple.
I'll give you the nuts andmaple, but it's more brown sugar
.
Dark fruit accompanied by nutsand maple.
I'll give you the nuts andmaple, but it's more brown sugar
too.
That's what I was, the dark tome it was like a burnt brown
sugar it's like this rich cherry, like a dark cherry flavor, not
a red cherry, but a dark cherry, but there's a specific dark
(20:04):
cherry candy.
There's a specific dark cherrycandy that I'm here or like a
tart granny apple.
No, it's a sweet.
It's a sweet, it's that rich,sweet dark cherries.
There was a candy that has thatdark cherry, not not.
You know what I mean, thatflavor, not the, not the flavor
of a cherry, a dark cherry, butthat it's like more of a.
Speaker 2 (20:28):
Yeah, that sweet candy.
Speaker 1 (20:29):
Yeah, it's a candy, but then it's got that rich.
What would you say fall fruitflavor?
You know that rich, you knowyeah, yeah, oh, my God, it
smells so good.
To me it was like a dark.
Speaker 2 (20:46):
You know what they were talking about the dark
fruit.
Dark fruits usually are tarterto me, have a tart flavor, so I
see where you're getting like adark cherry, a dark cherry tart
flavor, right or aroma.
Speaker 1 (21:05):
Right, right.
And then there's this one.
All right.
So amongst the whiskeycom has anice one right up on it.
Hot on the scene is the 2025bomb burgers, this year adorned
with a new name and a newfinishing technique.
Bomb Burgers traditionally hasfeatured shinko, pin oak and
(21:28):
long open air season durations.
This year it features aprecision fine grain, or PGF for
short.
And you know it's funny becauseI'm surprised that that's what
that is a name they came up withPGF precision.
Speaker 2 (21:46):
PFG precision fine grain.
Speaker 1 (21:48):
But I'm surprised that you know, after dealing
with Greg Schneider for allthose years, that he didn't come
up with PFG right.
But PFG, that's pretty good Forshort barrel.
Finish, greg, I don't want tosay anything.
Speaker 2 (22:04):
Greg came up with it.
He just might not have neviedat that.
That's what I.
He talks about it all the time.
Speaker 1 (22:15):
Yeah that's.
Speaker 2 (22:17):
That's what he was searching for.
Speaker 1 (22:19):
What were the chemicals?
The talique, oh my God.
He talks about all the woodwood.
You know the chemical of thewood there were.
There's a certain.
They call it what it is.
You don't remember either, doyou?
Speaker 2 (22:37):
uh, not right off.
Hand starts with.
I know there's a lot ofdifferent wood sugars.
Tell it.
Speaker 1 (22:41):
Telosis telosis, something, something like that.
Okay, anyways, barrel finish inFrench.
Hey, wait, maybe I'll check thecomments, maybe, yeah, check to
see if Greg's watching.
Well, greg's not watching, butWalker's out there.
I know, telosis, it's calledTelosis.
(23:02):
That's the Telosis.
Yeah, and then anyways.
Speaker 2 (23:06):
And that's what this fine grains.
When it's tight like that, theythey filter it out right?
Speaker 1 (23:13):
I think so, and it's part of why they use oak and
everything and all the differentstuff.
Um, so, anyways, what's theother one?
Oh, chuck some molasses andchocolate, okay, so that's.
He's doing that, all right.
So barrel finish in french oak.
That has been open air seasoneven longer.
In a time when new labels arebountiful, mitchell's has pulled
(23:36):
off the true differentiation,differentiation, differentiation
.
The sharp red label is a nicechange from the traditional
packaging of old.
It's unclear if this is acomplete phase shift towards the
new technique or if we will seea return to the form with 108
(23:59):
proof Shikapin oak finishing in2026.
Mixers explains their processon the website.
I've done that before.
I read that.
And then, all right, sostraight.
Bourbon whiskey 100.2 at no agestatement.
You were right with that.
25a 0085 was in february.
(24:20):
Let's see, I'm gonna try andread this again.
I got the white up there.
Can I get that?
Speaker 2 (24:37):
Let's see.
I need light.
You don't like the fine print,do you?
It's on it's.
This is Got the magnifyingglass.
Speaker 1 (24:50):
I mean, for God's sakes, it finished with an 8.5.
So it is 20, a.
I have no idea.
Oh my God.
All right, so how about this?
Speaker 2 (25:05):
Breakout.
Got the barrel, let's bash thatBreak out.
We got the barrel, let's bashthat.
Barrel brought on breakdown.
Speaker 1 (25:11):
Hold on, hold on, let's see if I can get this.
I bet you I can.
Why is that?
All right, here we go, I willget it.
I am going to get it.
(25:36):
It is 25A0085.
25a0085.
So that's interesting.
His batch was released inFebruary and it was 25A0085.
All right, so there you go.
Right, yeah, so it was worth it, wasn't it?
Absolutely, absolutely.
Speaker 2 (26:00):
I want to give it my bare-bottom breakdown score from
memory.
Speaker 1 (26:09):
All right.
So you want to do the barrelbarrel, you want to do the score
.
Speaker 2 (26:16):
Yeah, I've got nothing to write it down on All
my writing materials andeverything is downstairs locked
up in the van.
Okay, so I mean, we'll try tokeep up with it together.
I was just going to say that Iwas going to rate it just from
(26:36):
my memory of when I got to tasteit here about three weeks ago.
Speaker 1 (26:44):
Okay, three weeks ago , okay.
So this is the old louisvillecompany whiskey company barrel
bottle breakdown.
Make sure you check out amin atthe old louisville whiskey
company anytime you're in thelouisville yep, anytime you're
in the louisville area.
He has a spectacular distilleryexperience and I believe his
(27:08):
still is set up and gonna go too.
So but uh, if you want to thieffrom barrels that you would
never think you could thief from, um, that is a place to go.
Speaker 2 (27:18):
He never releases or opens up anything less than
seven year old barrels and justand just for for this.
Speaker 1 (27:27):
Uh, he's going to be part of our scotchy bourbon boys
uh bus tour for 20 annual 2025.
Speaker 2 (27:39):
Yeah, yeah, for sure.
All right, we'll be stopping bythere and, uh, definitely have
a good time with him.
You're going to taste someawesome barrels, I guarantee you
.
He's going to have a no-holdsbar kind of set up the day that
we get there.
Speaker 1 (27:58):
For sure, that means a real good friend of ours.
Speaker 2 (28:00):
So, like I say, he always takes care of us and we
like to take care of him andmake sure that everybody, if you
get a chance you get down toLouisville.
He's just four or five milesjust outside of right downtown
Louisville, right off theKentucky Whiskey Road.
So go check him out.
I mean you'll be able to tastesome great whiskey and you'll
(28:23):
have a good time.
I mean he's just a real goodguy, just fantastic personality,
fun jokes and you know, can'tgo wrong.
Old Louisville Whiskey Company.
Speaker 1 (28:37):
All right, this is the barrel bottle breakdown.
The barrel bottle breakdownscale is based off of four
categories nose or aroma, yourbody, your taste and your finish
.
Uh, you can get four knocks.
Oh my god, that knocked overall the.
You probably heard all.
Speaker 2 (28:57):
you probably heard all I heard everything you heard
, you heard, I heard the knockand knock, and then everything
clank and clank and then all thecollapsing.
Speaker 1 (29:08):
Yeah, let's see if I can get that back up there.
I do Like the domino effect.
Maybe that's what I should do.
Just instead of knocks weshould have microphone throws.
Anyways, it's based off of fourknocks per category, in the
nose and the body category andin the tasting and finish you
(29:29):
can give up to five knocks andif you think one's exceptional,
you can give it a 19 out of 18.
Speaker 2 (29:35):
The taste and finish you can give up to five knocks.
What Taste and finish?
Yeah, the taste and the finish.
Speaker 1 (29:41):
You can give up to five knocks and you can give a
but up up on one category if youthink it's exceptional.
And we had the last, the lastpodcast.
We had a 19 out of 18 score.
Uh, I know you didn't know thatsuper nash, but uh, no, I
didn't.
But this opened for a littlebit of time.
(30:03):
This is Russell's 15, and it'sone of our.
Wow, that's what you did.
It got a 19 of 18.
Oh, I hate that.
I missed that, so I wanted togive it almost a 20 out of 18.
I was all by myself and I'm likeI could break the rules because
it's my rating system.
(30:24):
So I was like I'm like no, I'll, because it's my rating system.
So I was like I'm like, no,I'll stick to the rules.
All right, anyways.
So spectacular.
Do I have it too full?
No, I do not.
So one of the great thingsabout the scotchie bourbon boys,
glenn karens last night we weredoing this, I got everybody at
the tasting to show them thatyou can roll it.
Whoa, it almost fell right off.
Speaker 2 (30:55):
Your bar top is unlevel.
Speaker 1 (30:56):
Well, it got that going on the back end, didn't it
?
Sticking nicely to, it, hasn't?
And now, all of a sudden, theystart to appear Nicely too, it
hasn't?
And now all?
Speaker 2 (31:07):
of a sudden they start to appear.
I just want to start off bylook how dark that bourbon is.
I mean that is some really darkbourbon.
Yeah, I mean, honestly, it'sgot a really nice dark amber
color to it, Rich color yeah,that is as far as color goes.
Speaker 1 (31:25):
It's what you want your whiskey to be.
It tells you that it's beenaged a decent amount.
But, like I said, the thingabout that's what I was saying.
Speaker 2 (31:33):
At least six years is in my opinion when I tasted it.
Speaker 1 (31:39):
But Michter's is so.
They just put out good whiskeyand bourbons, I mean, as long as
it tastes good.
You don't get the transparencyof some places where you get
50,000 things.
That's not what Michter's isabout.
Who cares when it tastes?
As good as what it does whocares, especially when Michter's
(32:02):
puts out the stuff that theyput out.
There's no doubt about it,they're consistent, they're
consistently puts out the stuffthat they put out.
There's no doubt about it,they're consistent.
Speaker 2 (32:08):
They're consistently putting out good stuff.
Speaker 1 (32:11):
And actually I really think, when you think about it,
it's kind of what would you say, nice that it's not complicated
.
Speaker 2 (32:27):
I mean, there's so many different things to know,
Don't fuss about the age of itor anything like that, or the
mash bill or anything like that,because it's good and it tastes
good and it's great all around.
You know, you don't need to sayanymore, but I am ready to rate
(32:51):
that stuff.
I got to taste it about threeweeks ago, when I was happened
to stop in to a friend of mine,one of the many friends of mine
that own liquor stores, and theyhad some, so he was able to
share a little pour with me, andso I took full effect of it all
(33:15):
.
And that's why I want to gofirst on the nose and actually,
since I'm having to do this frommemory, I would actually like
to go first on each category, ifyou don't mind, and then that
way, since you're tasting itthat way, you know, and then,
like I say, I can do it frommemory and tell you, and then
(33:37):
we'll see if you match up towhat I got from it.
Speaker 1 (33:41):
Sound good.
Yeah, go ahead what's on thenose, and then I'll go.
What I think's on the nose.
Speaker 2 (33:46):
I thought the aroma off of this.
It was fantastic Getting burntbrown sugar, caramels, vanillas,
and then there's dark fruitfrom it and all that.
And I thought it had such afantastic nose that I'm going to
have to give it a four.
All right One.
(34:09):
It had a lot going on.
Speaker 1 (34:11):
Two, three, Four, all right.
So amongst the whiskey this isso I initially said I get the
brown sugar, I get the darkfruits but a dark cherry and
there's very little ethanol.
(34:32):
There's 100.2.
So it's got this like a dusty,a little bit of a dusty to the
nose and that's what I think Ireally was.
Musty, yeah, to the nose, andthat's what I think I I really
was.
But so now amongst the whiskey,on first with, I find mocha
latte aromas most prominent, aclear hallmark of the french oak
(34:54):
influence.
Inhaling deeper, there's alight musty wood character that
follows with a kiss of tannic,syrah wine underlying syrah wine
, underlying that is a levelbase of butterscotch, earthy
clay and vanilla extract.
On long drawn out, exploratorybreaths, I find brown sugar,
(35:14):
leather and a touch of tobacco.
Overall it leans on the darkerend of the aroma spectrum,
harboring a neat niche of savory, sweet and managed to call flan
.
To my mind it's quite differentfrom what most traditional
bourbon drinkers might expect,given the unique Cooperage
(35:36):
decisions that were made.
But I think thisdifferentiation is a strong
positive for me personally.
After a long rest, rich puffsof graham cracker, dust and
dried dates areattention-grabbing the best way,
returning my nose to the glass,after a few sips, reveals
perfectly creamy tiramisu.
(35:57):
And I'm going to tell you rightthere, I did not have that, but
that's what it was reminding,there's a tiramisu to it.
Have that, but that's what itwas reminding, there's a
tiramisu to it.
I, I, actually, I would saythat, that the little bit of
chocolate, and then with thecinnamon and the, which there is
definitely tiramisu to it yeah,yeah I.
I get that too, so I'm gonna.
(36:19):
So I love this nose.
I think it's spectacular.
If it was a category of five, Igive it a five.
It's a category of four.
I think that this nose withthis bourbon could even up it to
a.
It should be part of it.
You know what I mean.
It's so important to this, butat the same time, we'll go by
the rules.
I don't for it to be a, but upup.
(36:41):
I need to want to just just sitthere and sniff it for hours,
and it smells good, but itdoesn't hit your.
Sometimes it just hits yourfactory, you know.
So that you don't want to stopsniffing it.
Now, this one it's very good,but there's aspects of it that I
don't have to sniff it, so I'mgoing to give it a four.
(37:04):
Also One, two.
Now we're have to snip it, soI'm going to give it a four also
One, two.
Speaker 2 (37:09):
Now we're going to talk about Four.
Now we're going to talk aboutthe body, and to me this had a
great body.
It had a thickness in the glass, real sugary and thick, and it
sort of hit the top of my mouth,but I sort of lost it in the
(37:33):
back of my mouth.
It sort of dissipated quicklyfor me.
Speaker 1 (37:39):
It's peppery back there.
There's a little bit of pepperwhere you're talking.
Speaker 2 (37:44):
I was thinking more like cinnamon that.
I remember it was more like acinnamon to me.
Speaker 1 (37:51):
Maybe it might be pepper, peppery peppery, it's
like a balance between the twoyeah, so I actually have.
Speaker 2 (38:01):
You know it's a really good body for a bourbon.
You know that's 100.2 proof.
Speaker 1 (38:06):
Yeah.
Speaker 2 (38:07):
And that I remember, and so I want to give it a four.
It's one of the better bodiesthat you know that I've had
lately, and we've had quite afew here in the last few months
Two, three, four.
Speaker 1 (38:25):
I don't know if you heard those, yes.
Speaker 2 (38:28):
I heard you counting Yep, that's all, I didn't hear
them knock.
We'll take your word for it.
Speaker 1 (38:40):
When I do the Kentucky Chew, I pick up a ton
of chocolate, but it's delicious.
You chew, I pick up a ton ofchocolate, but it's delicious, I
think if you're, it does hityour cheeks.
It's barely a four, but I'llgive it a four also.
(39:01):
One, two, three, four.
How many did you hear that?
One or two, I didn't hear anyof those.
Speaker 2 (39:14):
that's just.
I just heard you counting.
That's just.
I heard the first one, thefirst one, and then after that,
then I heard your count.
Okay, all right, now we'regetting down to the taste, and
this is where I actually thoughtthe taste of this was
exceptional.
God, it had so many differentflavors, and now that you
(39:40):
mentioned that tiramisu and theflan, I can almost think of
those coming back in my mouthright now.
The little bit of cinnamon andthat burnt brown sugar or that
char in the brown sugar, alittle bit of vanilla, which
would be from like the flan orthe tiramisu, like the pudding
(40:04):
taste was hitting it, and theneither that dark fruit, whether
it was the cherry, or almostlike a tart, a real tart apple
that I remember, yep, so I'mgoing to.
And then, as it passed through,I was getting that cinnamon,
(40:29):
maybe black pepper on the backend, but also still some of the
other flavors were stilllingering there for a good while
.
So I'm going to have to givethe taste a five.
Speaker 1 (40:50):
You're going to give the taste of five.
You're gonna give the taste offive.
All right, one, two, three,four, five.
Did we fool the microphone thattime?
Speaker 2 (41:07):
She did.
Speaker 1 (41:08):
So you could hear the five yeah, all right.
I guess I got to figure thatout.
I'm figuring it out, I am, youare All right, so let's go.
Uh-oh.
Speaker 2 (41:24):
One of these days we're going to have one special
microphone just committed andtaped to the bung hammer.
Speaker 1 (41:33):
All right.
What happened here?
Speaker 2 (41:35):
I don't know.
Speaker 1 (41:38):
I think I just got a real quick see if still on
YouTube.
Well, I should be on YouTube,but sometimes you get a message
nope, we're on YouTube, we'relive.
I just must have paused.
I try and we're live.
I just must pause.
I try and we're live.
We're live, all right.
So the complexity of this isinsane.
(41:58):
So that's what I'll say I, I.
This is the strongest part ofthis whiskey, um there, of this
bourbon.
It's fantastic, it's um.
If someone asked, is it worthit, oh yeah, it's 100 worth.
This experience is moving.
How good this is.
(42:19):
I don't think you would want tosmoke a cigar with this,
because I think the cigar, a lotof times on cigar, blends.
You want that?
Take away from it.
Speaker 2 (42:30):
Yes, it would take, it would definitely take your,
you'd lose all the flavor fromyour bourbon and whiskey instead
of it bringing out sweet of thecigar and you, your palate,
would just be in just a turmoiltrying to.
You know, you call it thesensors or whatever.
(42:54):
Wow, it just put them in such aturmoil that yeah, it would
take away from you.
Speaker 1 (43:01):
On that last one, this is not a cigar pairing
bourbon for sure.
Speaker 2 (43:07):
On that last, not if you want to taste all the
flavors.
Speaker 1 (43:10):
On that last taste, I picked up a vanilla cream
custard flavor.
Speaker 2 (43:17):
Yeah, that's like the tiramisu and the flan.
Speaker 1 (43:21):
That's what flan is?
Speaker 2 (43:23):
It's nothing but this little baked vanilla pudding.
Speaker 1 (43:31):
Well, that's what.
That vanilla custard just cameout on that one, like at the
right, near three quarters ofthe way back to the back, and it
was there for a little bit butthen it went a little bit and
that's the thing.
I think that's the we'll justget.
But I am going to actually givethis taste a five and one, two,
(43:57):
two, three, three, four, fiveand a bit of a.
So I give this a six out offive because that when that okay
(44:20):
, I was going to give it a five,but when that custard thing hit
it was spectacular.
The nose has tiramisu, theflavor of vanilla custard.
I would suggest my wife she'sallergic to vanilla custard she
should drink this because she'snot allergic to it, and then she
can have vanilla custard.
So I give it a butt up, up anda five, All right.
Speaker 2 (44:42):
So you're at 14 and I'm at 13.
Speaker 1 (44:46):
Right now You're at 13 of 13 and I'm 14 of 13.
Speaker 2 (44:53):
All right, and now we get down to the finish.
This was, to me, probably thelacking part of the whole
bourbon was the finish.
(45:13):
It seemed like to me the flavorshit up front, they hit the
sides of the mouth and all, butonce it started getting to the
back and all that I couldn'ttaste them quite as long as what
I'd like them to be and thathug just wasn't quite there for
me, Like I would be expecting itfrom a bourbon that tasted this
(45:39):
good.
So I actually have to give thisfinish on this, with it lacking
.
From what I remember, and, likeI said, I only had probably
about a two-ounce fork, a truetwo-ounce fork because I knew if
my wife was watching she wouldsay, oh yeah, two ounces, but no
(46:03):
, I only had like two ounces and, like I say, I sipped and
savored every bit of it and Iwas talking with the gentleman
that provided it with me.
We were talking about it thewhole way through.
So to me this was the part thatwas lacking on it, so I would
have to give it a three One.
Speaker 1 (46:21):
Two, Three.
You know I heard the third one,but I didn't hear the first and
second one, two, three.
Speaker 2 (46:34):
You know I heard the third one, but I didn't hear the
first and second one.
At least you're hearing what itshould sound like right, and I
heard like three out of yourfive on the other one.
So it's weird how it comesthrough sometimes Three out of
six, three out of six.
Speaker 1 (46:53):
Did you hear the butt up, up.
Speaker 2 (46:55):
Butt up up.
I heard that, See.
I heard that right before you.
It sounded right before yousaid it.
Speaker 1 (47:03):
All right, all right, I agree with you.
All right.
(47:24):
Here comes the finish, allright.
So the thing about the finishis there, it's, it's really oaky
, or you could say a leatheryfinish, which isn't always my
favorite.
There's a little bit of vanillathat pops in there, but then it
just stays leather, and for methat's not my favorite.
It's not my least favorite, butI always like you know
(47:48):
marshmallows or you, you knowsomething like that in there.
So I have to concur with you.
It's not a two, but it'sprobably a three.
So I will give it three.
Speaker 2 (48:03):
One, two three Right, so you gave it a 17.
I gave it a 17, I gave it a 16.
Speaker 1 (48:19):
So we're like 16 and a half my total.
You get 17, 16, 16 and a halftotal.
So that's what you, when youget your uh, your book, you
write down 16 and a half.
Speaker 2 (48:30):
That's's pretty good I have to go back and watch this
.
Speaker 1 (48:35):
It's not like it won't be, I'm going to watch.
Speaker 2 (48:38):
Tuesday nights on the way home tomorrow.
Because I know my way home andI don't have to watch Waze and
listen to Rock.
Speaker 1 (48:54):
Oh my God, it's like some of the comments on YouTube,
just like the people are very,very immature, put it that way,
it's like has nothing to do withwhatever, so it doesn't matter.
So there you go.
It doesn't matter, it's allgood Old Louisville.
Speaker 2 (49:11):
So the it's all.
It's all good old louisville.
Any, any comment is a goodcomment, whether it's good, bad
or, you know, out of this worldcomment.
Yeah.
So keep them coming, exactlylike all the comments, because,
like I say, watching, all right,yeah, all right.
Speaker 1 (49:25):
so, um, we'll finish up.
That finishes up the oldLouisville Whiskey Company
barrel bottle breakdown 16 and ahalf of Bombergers PFG
fantastic bourbon.
So that's a pretty good score.
I don't know what more you cando.
(49:47):
I mean, the bottle is fantastic, it's one that I'll covet.
And if anybody asks I mean, ifsomeone was asking me if $149 is
worth the price, this isdefinitely worth the experience.
It's that good.
So there you go.
Speaker 2 (50:02):
Yeah.
Speaker 1 (50:07):
What do I want to drink when I come up?
What do you want to drink whenyou come up?
I know exactly exactly, it'snot old taylor well, that, and I
want to drink that.
Bomb burgers too you can drinkthat bomb burgers.
Yes, we're getting there, but Iknow that, hey, I'll tell you
(50:30):
what I think.
Speaker 2 (50:31):
you've accumulated quite a few things that I want
to drink when I come up.
Speaker 1 (50:35):
I have, have I not?
Yes, you have.
Speaker 2 (50:38):
You've been on a roll , my brother, that's for sure.
Speaker 1 (50:42):
Yeah, it's just like I never thought I'd be on this
roll, but here we are, so I'llthrow.
Speaker 2 (50:50):
Hey, I'll drink to that.
Speaker 1 (50:58):
Yeah, I'll drink to that.
Speaker 2 (51:00):
Yeah, I'll drink to cheers.
That's a beautiful.
You got a nice glass there.
Yeah, this is my uh to-go glass,so I stopped breaking uh glen
karen glass on the road my wifegot me this for christmas, like
about uh, three years ago,because every time I go on the
road, those first two or threeyears was like, well, uh, I'm
(51:21):
gonna take a bottle, I'm gonnatake a gling cairn.
Well, the gling cairn wouldnever make it back.
The bottle would.
But uh, the gling cairn neverwould.
And uh's like what's all thisglass in your suitcase, in your
dirty closet?
And I was like, well, no,
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 Loop, 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
(01:06):
drive, and live your life uncutand unfiltered.
Speaker 2 (01:26):
Alright, all right, drinking bourbon, sipping on
some scotch.
We get a little wild with ashort fun watch we love what we
do.
Speaker 1 (01:30):
We're drinking every drink, man.
We're talking songs.
We love to tell the truth.
Speaker 2 (01:38):
Yeah, we're the Scotchy Burden Boys, raising
some hell and making some noise.
Speaker 1 (01:45):
Yeah, we're the Scotchy Burden Boys.
Oh my gosh, did I really dothat?
Speaker 2 (01:54):
All right.
Speaker 1 (02:22):
Welcome back to another podcast of the Scotchy
Bourbon Boys.
Did that work?
It was good.
Did I screw it up, or did itactually work?
It's good.
That's good for a first time,all right.
So let's see, I got to get usback to yeah set up properly.
Welcome everybody to the us,back to yeah set up properly.
(02:46):
Welcome everybody to thepodcast.
We're set up.
We are live on facebook andyoutube tonight.
It's like all right, yeah.
Yeah, we got john edwards, wegot tater dom on there.
We got our normal, uh funpeople, but we got sam sanford
josephson added in and we gotjohn ritt, we got randy, we got
(03:08):
we got walker, uh, ricky edwards.
Yep, everybody's on tonight.
All right, you know, we're uhthe scotchy Bourbon Boys tonight
(03:31):
.
Welcome, tiny.
Speaker 2 (03:33):
Welcome everybody else Randy Walker, john and
everybody else that he mentioned.
Yeah, I can't see the namestonight.
Like I say, all I got is oneview, and that's me and Tony.
Speaker 1 (03:48):
Yeah, I got to kind of watch it.
But you know Walker and Randy,they kind of will answer the
things invited the normal people.
But it is a Thursday night andtonight's podcast should be a
lot of fun.
So one of the things that we'regoing to be doing before I get
into the business at hand, we'regoing to be doing bomb burgers.
(04:09):
Uh, pfg, um, we already did thebusiness at hand.
No wwwscotchiebourbonboyscom forall things scotchie bourbon
boys.
You gotta check us out for ourglenn kns, our t-shirts.
Just get a hold, we've got theregular, you know, and our
(04:31):
barrel picks.
Right now we have one out there.
If you want to ask about it,feel free.
We've got two actually.
So anybody looking for you know, whatever, we've got you
covered.
And then also we are onFacebook, instagram, youtube and
X, also Apple, I heart andSpotify, along with any other
(04:52):
way that you can listen or watchus.
We are growing, getting bigger,I believe 73,000 on on YouTube,
53,000 on Facebook, and thenyou know all the different
things, the number three audiopod, whiskey audio podcast in
the world.
Uh, glad you guys are out there,but remember, any way that you
(05:12):
watch, listen, make sure, makesure you comment, listen like
comment, subscribe and leavegood feedback.
Yes, yeah, that's important.
If you're listening on Apple orif you're on iHeart, it's like
to leave that feedback.
Also on YouTube, go to Googleand leave us a good result on
(05:35):
Google.
That would be great.
So, anyways, that brings us totonight's podcast.
Are you ready, super Nash?
Oh, yeah, hey, I got a question.
Yeah, brother, ask me what Idid last night.
What did you do last night?
I hung out with the steelvalley whiskey or bourbon
(05:59):
association up in youngstown andwe did a charity, which was one
for the Kids Charity Foundation, and we raised about $750,
which was fantastic.
That's awesome.
We had the— Especially for aWednesday night yeah.
(06:22):
And it was raining like cats anddogs, but it was at the blue
bear, the blue bear tavern therein uh youngstown area and
honestly fantastic food.
The the owner, joe fantasticperson and frank carbon, who is
one of the uh admins of thesteel steel valley bourbon
(06:47):
association.
But they're also working on anew brand called the four
kernels.
They hope to do that.
That's one of the things.
They've got four people andthey're trying to do what they
can.
They got, they got logos andeverything and they're just
getting ready.
You know they want to get get abrand out.
So, frank, uh, thanks forhaving me up there.
(07:08):
It was great.
There was 40 people who lovedbourbon, uh, although it didn't
work out exactly how we thoughtit was going to work out, but it
worked out pretty good.
But I want to show you supernash, what, what actually.
We tasted the starlight honeybarrel, which is that four roses
barrel.
It's not an actual honey barrel, it's the Four Roses from
(07:29):
Starlight, which was great, fromthe state of Ohio.
And then we tasted their SmokeWagon Pick, which is pretty
phenomenal.
I'm probably I got enough inthere that next time I see you
I'll be sharing some of thatwith you.
But then we did this, that nexttime I see you I'll be sharing
some of that with you.
(07:49):
But then we did this.
2xo, the sneaker head blend.
Wow, did you ever see thatbefore?
No, I haven't.
Yeah, that one.
Is that that one for?
Speaker 2 (08:01):
everybody is pretty.
Speaker 1 (08:03):
Oh my God, it's a cherry bomb.
Oh my God, it smells likeyou're smelling a thing of tart
cherries.
Speaker 2 (08:18):
That sounds delicious , but we did that.
Speaker 1 (08:20):
It was successful.
I had a great time.
We're probably going to go upthere and do a podcast with them
, go up with them they wanted toand hang out at Frank's place
and have a good time.
Everybody was spectacular.
Everybody I met really lovedbourbon and it was really that's
(08:41):
one of the things that wealways do that I love to do and
why I'm into bourbon so muchbecause of the people.
You get to meet people you know.
You get to meet the people inthe industry and the people who
drink the whiskey.
But you know the one the oneguy up there, um, john, I think
it was.
His mom and dad were there andI was talking with them.
I mean, it was just a allaround really good and it's
(09:05):
something that I really kind ofwant to do more of.
Speaker 2 (09:11):
I like good friends, and good bourbon equals good
times.
Speaker 1 (09:14):
And then we're going to get down to the new RD1
distillery.
Before I go now.
Barry, today I was talking tohim and I booked it for not this
Saturday, but the followingSaturday, which would have been
June 1st or May 31st, may 31st.
But my wife was like Alice isgoing to be in town and we got
(09:39):
her and you cannot, you cannotgo.
So I mean, that's that's, youknow, that's why I'm here for
the grandkids and everything.
And so we got Eric fromAustralia on too.
So, good to see you, buddy.
Hey.
Speaker 2 (09:55):
Eric.
Speaker 1 (09:56):
Cheers brother Eric Farmerman.
Yes, so you know that's beenpretty cool.
Plus, we're within a week ofACDC.
So on Tuesday's podcast I'mgoing to really kind of put one
out, that's I'm going to do therock and roll part of whiskey.
I don't think I've got any.
(10:18):
I tried to locate the ACDCscotch but I've had no luck so
far.
Dc uh, scotch, but I've had noluck so far.
Now the last thing is is I haveall your samples out and I
believe randy ford, if june 1stis a sunday, I think we did so.
Second is a monday.
Third is a tuesday, and thenwhat would be the?
(10:40):
Did we do um tuesday, june 3rd,or did we do tuesday, june 10th
, randy, one of those thosetuesdays we're going to be
having?
So I got to get you yoursamples.
Now the other aspect aboutrandy the international tasting.
Yes, for the internationaltasting, I've got all your
(11:00):
samples here.
Rachel's going to be boxingthem up.
We're're going to be sendingthem out.
He's got five separate samples,randy.
What was the blank sample?
Is the question June 3rd?
So June 3rd you want to putaside, because that's the
international one, nash, and Idon't think you want to miss it.
I'll get you your samples, butI want to know the blank sample
(11:21):
is the Michter's Baccarat.
Is it?
It should be.
Well, randy has to answer thatquestion, but I've got to get
your samples.
So Randy Ford is going to beheading up.
This is exciting news Ourinternational.
Every other month we will coveran international bourbon or
(11:42):
whiskey, not a bourbon, and he'salready got the first one.
We're going to be doing aGerman rye, and then I've got a
bottle from Israel, we've got abottle from Australia.
There's another bottle.
The fourth one would be thereyou go, buddy.
Did you see what he answered?
(12:02):
What the blank one was?
There you go.
Speaker 2 (12:04):
No, I can't.
Speaker 1 (12:04):
he answered what the blank one was, there you go.
Speaker 2 (12:05):
No, I can't.
I can't see that.
Woodford-bakarac, that's what Itold you.
Speaker 1 (12:10):
Well, I said, there it is.
Speaker 2 (12:11):
No, I said Mictors, but it's Woodford-Bakarac.
Speaker 1 (12:14):
Yeah, there you go.
Yeah, you got Mictors on yourmind tonight.
Speaker 2 (12:20):
Yeah, I do yeah.
Speaker 1 (12:20):
I do so anyways.
Speaker 2 (12:28):
You know I love Michter's and Dan McKee and
Andrew Wilson and everythingthey do down there, especially
when we got to go hang out withthem.
Speaker 1 (12:33):
Multiple times.
We've hung out with Dan atBourbon Festival now three times
, and then also at thedistillery once.
Speaker 2 (12:49):
That's what I was just talking about at the
Springfield Distillery when wegot to hang out there.
Speaker 1 (12:55):
Where you missed your chair, yeah.
Speaker 2 (12:58):
I was wondering if you were going to bring that up.
Everybody loved that.
How I missed the chair, hit thefloor but still did not spill a
drop of that great dry whiskeythat he had just poured.
Speaker 1 (13:19):
I've been accused of pulling that chair away, but if
you look on video it was notwhen I got up my leg hit it and
that thing those slick floorsand wheels were rolling it just
bounced right out from under mybutt.
That's what it was the slickfloor.
For some reason, me and CT, westayed in our chairs, along with
(13:41):
Dan.
Speaker 2 (13:44):
Yeah, but y'all weren't as excited as what I was
?
Speaker 1 (13:47):
Oh, you were excited you had to cheers him.
Speaker 2 (13:50):
Yeah, I was just showing my enthusiasm.
Speaker 1 (13:53):
That was one of more of your Xavier moments.
I don't know who that is.
Who is that?
What?
Speaker 2 (14:03):
Who are you talking about?
Yeah, we've got.
Look at that.
That's all I got to say.
Speaker 1 (14:09):
We've got Caravaggio.
He said Super Nash, my friendCheers brother, yes, all right,
we're international tonight.
So I've got this, this Mictors.
I'll just tell you, I love BombBurgers.
My guy knows.
Speaker 2 (14:28):
Who did you pick?
Speaker 1 (14:29):
it up at Just at my, at my, at my store your store,
yeah, my store, and my guy, yeah, my, yeah.
So, anyways, you picked it upat a store yeah.
Oh, it smells so good, it smellsso, it smells so, so delicious,
so bomb burgers.
If anybody didn't know, it is,uh, distilled by, or distilled
(14:52):
by, mictors.
Um, it was one of the brandsthat you know that just as
recent, I mean that it's notbeen around for a long time as
far as a brand itself, it's beenaround for a long time when it
was in pennsylvania, uh, it was,you know, in the 1800s, and
then it was.
It was revived a couple times.
(15:13):
Mictors revived it.
Right, well, mictors revived it, but so did so, so did the
mictors distillery.
When the mictors went in, theyit.
You know what I'm saying.
Speaker 2 (15:25):
Because Bomberger and Schenck's it was those
distilleries.
Speaker 1 (15:29):
And then when Michter's finally in
Pennsylvania did it, theyrevived the Bomberger's and
Schenck's line and then in theend it went away again and then
Michter's revived it.
And then also there's a storyabout a little story about
another distillery that tried torevive the rye, but you know,
based off of the Pennsylvaniaroots, but that didn't go the
(15:51):
way that it probably we wishedit would have.
Right, Nothing against nothingagainst Dan, or you know, dan,
mckee and Andrea, but we knowthe people, the other people,
and so it was a dispute, it wassettled and that's just the way
it is in whiskey sometimes.
Right, did you lock up?
Speaker 2 (16:16):
I'm fine, okay, you're just chilling, I'm just
chilling hanging out watchingwhat you got to say about Bomb
Burgers there, so I'm going topour it.
Speaker 1 (16:25):
And watching, all right, seeing what you got to
say about Bomb Burgers there, soI'm going to pour it and let it
sit while I give you all theinformation I have on it.
I have information.
I got information on the bottle.
These glasses are horrible.
While I'm reading it, I wish Icould show a picture of you
yawning.
Speaker 2 (16:43):
I'm sorry, all right, I'm not commenting that you're
boring.
Speaker 1 (16:51):
Bomberger's Declarations.
Bourbon honors the legacy ofthe former distillery known as
Bomberger's in the 1800s andlater as Michterors in the 20th
century.
Please join us in toasting andcelebrating american whiskey
history the pfg precision, finegrain.
(17:14):
This bourbon is finished in acustom proprietary barrel
resulting from a thoughtfulcollaboration between Michter's
master of masteration, whichwould be Andrea, and the skilled
coopers selected for thisproject.
Bomberger's PFG owes much ofits flawless character to the
(17:41):
exacting specificationsestablished for the barrel it is
finished in.
They are constructed offine-grained oak which has been
seasoned outdoors for a minimumof 40 months.
These barrels are toasted at adefined temperature range for a
(18:01):
precise period of time range fora precise period of time,
before they are charred to ourspecifications upon full
maturation.
The result is an elegant, richand complex bourbon.
So it is 100.2.
Proof.
It is the 2025 release.
(18:23):
I'm not.
That batch is not good.
Let's see if I can get it underbatch 25A ROBS.
25a ROBS so it would be 25Aprobably is what you'd call it,
(18:48):
right.
Speaker 2 (18:50):
Yeah.
Speaker 1 (18:51):
So there you go.
There's what's on it 2025.
Speaker 2 (18:55):
A 2025 A badge.
Speaker 1 (19:00):
Yep, and then I've got some stuff on it right here,
yep.
Speaker 2 (19:06):
And then I've got some stuff on it right here that
maybe leads me to believe thatthere might be another batch
coming out this year Possibly.
Oh my God, we can always hoperight.
Speaker 1 (19:16):
That smells so delicious, I'm telling you oh my
God, all right, so I've got Allright, so I've got Burnt brown
sugar caramel, maybe even someapples.
Okay, so Gotta know there'sbrown sugar.
(19:41):
Dark fruit accompanied by nutsand maple.
I'll give you the nuts andmaple, but it's more brown sugar
.
Dark fruit accompanied by nutsand maple.
I'll give you the nuts andmaple, but it's more brown sugar
too.
That's what I was, the dark tome it was like a burnt brown
sugar it's like this rich cherry, like a dark cherry flavor, not
a red cherry, but a dark cherry, but there's a specific dark
(20:04):
cherry candy.
There's a specific dark cherrycandy that I'm here or like a
tart granny apple.
No, it's a sweet.
It's a sweet, it's that rich,sweet dark cherries.
There was a candy that has thatdark cherry, not not.
You know what I mean, thatflavor, not the, not the flavor
of a cherry, a dark cherry, butthat it's like more of a.
Speaker 2 (20:28):
Yeah, that sweet candy.
Speaker 1 (20:29):
Yeah, it's a candy, but then it's got that rich.
What would you say fall fruitflavor?
You know that rich, you knowyeah, yeah, oh, my God, it
smells so good.
To me it was like a dark.
Speaker 2 (20:46):
You know what they were talking about the dark
fruit.
Dark fruits usually are tarterto me, have a tart flavor, so I
see where you're getting like adark cherry, a dark cherry tart
flavor, right or aroma.
Speaker 1 (21:05):
Right, right.
And then there's this one.
All right.
So amongst the whiskeycom has anice one right up on it.
Hot on the scene is the 2025bomb burgers, this year adorned
with a new name and a newfinishing technique.
Bomb Burgers traditionally hasfeatured shinko, pin oak and
(21:28):
long open air season durations.
This year it features aprecision fine grain, or PGF for
short.
And you know it's funny becauseI'm surprised that that's what
that is a name they came up withPGF precision.
Speaker 2 (21:46):
PFG precision fine grain.
Speaker 1 (21:48):
But I'm surprised that you know, after dealing
with Greg Schneider for allthose years, that he didn't come
up with PFG right.
But PFG, that's pretty good Forshort barrel.
Finish, greg, I don't want tosay anything.
Speaker 2 (22:04):
Greg came up with it.
He just might not have neviedat that.
That's what I.
He talks about it all the time.
Speaker 1 (22:15):
Yeah that's.
Speaker 2 (22:17):
That's what he was searching for.
Speaker 1 (22:19):
What were the chemicals?
The talique, oh my God.
He talks about all the woodwood.
You know the chemical of thewood there were.
There's a certain.
They call it what it is.
You don't remember either, doyou?
Speaker 2 (22:37):
uh, not right off.
Hand starts with.
I know there's a lot ofdifferent wood sugars.
Tell it.
Speaker 1 (22:41):
Telosis telosis, something, something like that.
Okay, anyways, barrel finish inFrench.
Hey, wait, maybe I'll check thecomments, maybe, yeah, check to
see if Greg's watching.
Well, greg's not watching, butWalker's out there.
I know, telosis, it's calledTelosis.
(23:02):
That's the Telosis.
Yeah, and then anyways.
Speaker 2 (23:06):
And that's what this fine grains.
When it's tight like that, theythey filter it out right?
Speaker 1 (23:13):
I think so, and it's part of why they use oak and
everything and all the differentstuff.
Um, so, anyways, what's theother one?
Oh, chuck some molasses andchocolate, okay, so that's.
He's doing that, all right.
So barrel finish in french oak.
That has been open air seasoneven longer.
In a time when new labels arebountiful, mitchell's has pulled
(23:36):
off the true differentiation,differentiation, differentiation
.
The sharp red label is a nicechange from the traditional
packaging of old.
It's unclear if this is acomplete phase shift towards the
new technique or if we will seea return to the form with 108
(23:59):
proof Shikapin oak finishing in2026.
Mixers explains their processon the website.
I've done that before.
I read that.
And then, all right, sostraight.
Bourbon whiskey 100.2 at no agestatement.
You were right with that.
25a 0085 was in february.
(24:20):
Let's see, I'm gonna try andread this again.
I got the white up there.
Can I get that?
Speaker 2 (24:37):
Let's see.
I need light.
You don't like the fine print,do you?
It's on it's.
This is Got the magnifyingglass.
Speaker 1 (24:50):
I mean, for God's sakes, it finished with an 8.5.
So it is 20, a.
I have no idea.
Oh my God.
All right, so how about this?
Speaker 2 (25:05):
Breakout.
Got the barrel, let's bash thatBreak out.
We got the barrel, let's bashthat.
Barrel brought on breakdown.
Speaker 1 (25:11):
Hold on, hold on, let's see if I can get this.
I bet you I can.
Why is that?
All right, here we go, I willget it.
I am going to get it.
(25:36):
It is 25A0085.
25a0085.
So that's interesting.
His batch was released inFebruary and it was 25A0085.
All right, so there you go.
Right, yeah, so it was worth it, wasn't it?
Absolutely, absolutely.
Speaker 2 (26:00):
I want to give it my bare-bottom breakdown score from
memory.
Speaker 1 (26:09):
All right.
So you want to do the barrelbarrel, you want to do the score
.
Speaker 2 (26:16):
Yeah, I've got nothing to write it down on All
my writing materials andeverything is downstairs locked
up in the van.
Okay, so I mean, we'll try tokeep up with it together.
I was just going to say that Iwas going to rate it just from
(26:36):
my memory of when I got to tasteit here about three weeks ago.
Speaker 1 (26:44):
Okay, three weeks ago , okay.
So this is the old louisvillecompany whiskey company barrel
bottle breakdown.
Make sure you check out amin atthe old louisville whiskey
company anytime you're in thelouisville yep, anytime you're
in the louisville area.
He has a spectacular distilleryexperience and I believe his
(27:08):
still is set up and gonna go too.
So but uh, if you want to thieffrom barrels that you would
never think you could thief from, um, that is a place to go.
Speaker 2 (27:18):
He never releases or opens up anything less than
seven year old barrels and justand just for for this.
Speaker 1 (27:27):
Uh, he's going to be part of our scotchy bourbon boys
uh bus tour for 20 annual 2025.
Speaker 2 (27:39):
Yeah, yeah, for sure.
All right, we'll be stopping bythere and, uh, definitely have
a good time with him.
You're going to taste someawesome barrels, I guarantee you
.
He's going to have a no-holdsbar kind of set up the day that
we get there.
Speaker 1 (27:58):
For sure, that means a real good friend of ours.
Speaker 2 (28:00):
So, like I say, he always takes care of us and we
like to take care of him andmake sure that everybody, if you
get a chance you get down toLouisville.
He's just four or five milesjust outside of right downtown
Louisville, right off theKentucky Whiskey Road.
So go check him out.
I mean you'll be able to tastesome great whiskey and you'll
(28:23):
have a good time.
I mean he's just a real goodguy, just fantastic personality,
fun jokes and you know, can'tgo wrong.
Old Louisville Whiskey Company.
Speaker 1 (28:37):
All right, this is the barrel bottle breakdown.
The barrel bottle breakdownscale is based off of four
categories nose or aroma, yourbody, your taste and your finish
.
Uh, you can get four knocks.
Oh my god, that knocked overall the.
You probably heard all.
Speaker 2 (28:57):
you probably heard all I heard everything you heard
, you heard, I heard the knockand knock, and then everything
clank and clank and then all thecollapsing.
Speaker 1 (29:08):
Yeah, let's see if I can get that back up there.
I do Like the domino effect.
Maybe that's what I should do.
Just instead of knocks weshould have microphone throws.
Anyways, it's based off of fourknocks per category, in the
nose and the body category andin the tasting and finish you
(29:29):
can give up to five knocks andif you think one's exceptional,
you can give it a 19 out of 18.
Speaker 2 (29:35):
The taste and finish you can give up to five knocks.
What Taste and finish?
Yeah, the taste and the finish.
Speaker 1 (29:41):
You can give up to five knocks and you can give a
but up up on one category if youthink it's exceptional.
And we had the last, the lastpodcast.
We had a 19 out of 18 score.
Uh, I know you didn't know thatsuper nash, but uh, no, I
didn't.
But this opened for a littlebit of time.
(30:03):
This is Russell's 15, and it'sone of our.
Wow, that's what you did.
It got a 19 of 18.
Oh, I hate that.
I missed that, so I wanted togive it almost a 20 out of 18.
I was all by myself and I'm likeI could break the rules because
it's my rating system.
(30:24):
So I was like I'm like no, I'll, because it's my rating system.
So I was like I'm like, no,I'll stick to the rules.
All right, anyways.
So spectacular.
Do I have it too full?
No, I do not.
So one of the great thingsabout the scotchie bourbon boys,
glenn karens last night we weredoing this, I got everybody at
the tasting to show them thatyou can roll it.
Whoa, it almost fell right off.
Speaker 2 (30:55):
Your bar top is unlevel.
Speaker 1 (30:56):
Well, it got that going on the back end, didn't it
?
Sticking nicely to, it, hasn't?
And now, all of a sudden, theystart to appear Nicely too, it
hasn't?
And now all?
Speaker 2 (31:07):
of a sudden they start to appear.
I just want to start off bylook how dark that bourbon is.
I mean that is some really darkbourbon.
Yeah, I mean, honestly, it'sgot a really nice dark amber
color to it, Rich color yeah,that is as far as color goes.
Speaker 1 (31:25):
It's what you want your whiskey to be.
It tells you that it's beenaged a decent amount.
But, like I said, the thingabout that's what I was saying.
Speaker 2 (31:33):
At least six years is in my opinion when I tasted it.
Speaker 1 (31:39):
But Michter's is so.
They just put out good whiskeyand bourbons, I mean, as long as
it tastes good.
You don't get the transparencyof some places where you get
50,000 things.
That's not what Michter's isabout.
Who cares when it tastes?
As good as what it does whocares, especially when Michter's
(32:02):
puts out the stuff that theyput out.
There's no doubt about it,they're consistent, they're
consistently puts out the stuffthat they put out.
There's no doubt about it,they're consistent.
Speaker 2 (32:08):
They're consistently putting out good stuff.
Speaker 1 (32:11):
And actually I really think, when you think about it,
it's kind of what would you say, nice that it's not complicated
.
Speaker 2 (32:27):
I mean, there's so many different things to know,
Don't fuss about the age of itor anything like that, or the
mash bill or anything like that,because it's good and it tastes
good and it's great all around.
You know, you don't need to sayanymore, but I am ready to rate
(32:51):
that stuff.
I got to taste it about threeweeks ago, when I was happened
to stop in to a friend of mine,one of the many friends of mine
that own liquor stores, and theyhad some, so he was able to
share a little pour with me, andso I took full effect of it all
(33:15):
.
And that's why I want to gofirst on the nose and actually,
since I'm having to do this frommemory, I would actually like
to go first on each category, ifyou don't mind, and then that
way, since you're tasting itthat way, you know, and then,
like I say, I can do it frommemory and tell you, and then
(33:37):
we'll see if you match up towhat I got from it.
Speaker 1 (33:41):
Sound good.
Yeah, go ahead what's on thenose, and then I'll go.
What I think's on the nose.
Speaker 2 (33:46):
I thought the aroma off of this.
It was fantastic Getting burntbrown sugar, caramels, vanillas,
and then there's dark fruitfrom it and all that.
And I thought it had such afantastic nose that I'm going to
have to give it a four.
All right One.
(34:09):
It had a lot going on.
Speaker 1 (34:11):
Two, three, Four, all right.
So amongst the whiskey this isso I initially said I get the
brown sugar, I get the darkfruits but a dark cherry and
there's very little ethanol.
(34:32):
There's 100.2.
So it's got this like a dusty,a little bit of a dusty to the
nose and that's what I think Ireally was.
Musty, yeah, to the nose, andthat's what I think I I really
was.
But so now amongst the whiskey,on first with, I find mocha
latte aromas most prominent, aclear hallmark of the french oak
(34:54):
influence.
Inhaling deeper, there's alight musty wood character that
follows with a kiss of tannic,syrah wine underlying syrah wine
, underlying that is a levelbase of butterscotch, earthy
clay and vanilla extract.
On long drawn out, exploratorybreaths, I find brown sugar,
(35:14):
leather and a touch of tobacco.
Overall it leans on the darkerend of the aroma spectrum,
harboring a neat niche of savory, sweet and managed to call flan
.
To my mind it's quite differentfrom what most traditional
bourbon drinkers might expect,given the unique Cooperage
(35:36):
decisions that were made.
But I think thisdifferentiation is a strong
positive for me personally.
After a long rest, rich puffsof graham cracker, dust and
dried dates areattention-grabbing the best way,
returning my nose to the glass,after a few sips, reveals
perfectly creamy tiramisu.
(35:57):
And I'm going to tell you rightthere, I did not have that, but
that's what it was reminding,there's a tiramisu to it.
Have that, but that's what itwas reminding, there's a
tiramisu to it.
I, I, actually, I would saythat, that the little bit of
chocolate, and then with thecinnamon and the, which there is
definitely tiramisu to it yeah,yeah I.
I get that too, so I'm gonna.
(36:19):
So I love this nose.
I think it's spectacular.
If it was a category of five, Igive it a five.
It's a category of four.
I think that this nose withthis bourbon could even up it to
a.
It should be part of it.
You know what I mean.
It's so important to this, butat the same time, we'll go by
the rules.
I don't for it to be a, but upup.
(36:41):
I need to want to just just sitthere and sniff it for hours,
and it smells good, but itdoesn't hit your.
Sometimes it just hits yourfactory, you know.
So that you don't want to stopsniffing it.
Now, this one it's very good,but there's aspects of it that I
don't have to sniff it, so I'mgoing to give it a four.
(37:04):
Also One, two.
Now we're have to snip it, soI'm going to give it a four also
One, two.
Speaker 2 (37:09):
Now we're going to talk about Four.
Now we're going to talk aboutthe body, and to me this had a
great body.
It had a thickness in the glass, real sugary and thick, and it
sort of hit the top of my mouth,but I sort of lost it in the
(37:33):
back of my mouth.
It sort of dissipated quicklyfor me.
Speaker 1 (37:39):
It's peppery back there.
There's a little bit of pepperwhere you're talking.
Speaker 2 (37:44):
I was thinking more like cinnamon that.
I remember it was more like acinnamon to me.
Speaker 1 (37:51):
Maybe it might be pepper, peppery peppery, it's
like a balance between the twoyeah, so I actually have.
Speaker 2 (38:01):
You know it's a really good body for a bourbon.
You know that's 100.2 proof.
Speaker 1 (38:06):
Yeah.
Speaker 2 (38:07):
And that I remember, and so I want to give it a four.
It's one of the better bodiesthat you know that I've had
lately, and we've had quite afew here in the last few months
Two, three, four.
Speaker 1 (38:25):
I don't know if you heard those, yes.
Speaker 2 (38:28):
I heard you counting Yep, that's all, I didn't hear
them knock.
We'll take your word for it.
Speaker 1 (38:40):
When I do the Kentucky Chew, I pick up a ton
of chocolate, but it's delicious.
You chew, I pick up a ton ofchocolate, but it's delicious, I
think if you're, it does hityour cheeks.
It's barely a four, but I'llgive it a four also.
(39:01):
One, two, three, four.
How many did you hear that?
One or two, I didn't hear anyof those.
Speaker 2 (39:14):
that's just.
I just heard you counting.
That's just.
I heard the first one, thefirst one, and then after that,
then I heard your count.
Okay, all right, now we'regetting down to the taste, and
this is where I actually thoughtthe taste of this was
exceptional.
God, it had so many differentflavors, and now that you
(39:40):
mentioned that tiramisu and theflan, I can almost think of
those coming back in my mouthright now.
The little bit of cinnamon andthat burnt brown sugar or that
char in the brown sugar, alittle bit of vanilla, which
would be from like the flan orthe tiramisu, like the pudding
(40:04):
taste was hitting it, and theneither that dark fruit, whether
it was the cherry, or almostlike a tart, a real tart apple
that I remember, yep, so I'mgoing to.
And then, as it passed through,I was getting that cinnamon,
(40:29):
maybe black pepper on the backend, but also still some of the
other flavors were stilllingering there for a good while
.
So I'm going to have to givethe taste a five.
Speaker 1 (40:50):
You're going to give the taste of five.
You're gonna give the taste offive.
All right, one, two, three,four, five.
Did we fool the microphone thattime?
Speaker 2 (41:07):
She did.
Speaker 1 (41:08):
So you could hear the five yeah, all right.
I guess I got to figure thatout.
I'm figuring it out, I am, youare All right, so let's go.
Uh-oh.
Speaker 2 (41:24):
One of these days we're going to have one special
microphone just committed andtaped to the bung hammer.
Speaker 1 (41:33):
All right.
What happened here?
Speaker 2 (41:35):
I don't know.
Speaker 1 (41:38):
I think I just got a real quick see if still on
YouTube.
Well, I should be on YouTube,but sometimes you get a message
nope, we're on YouTube, we'relive.
I just must have paused.
I try and we're live.
I just must pause.
I try and we're live.
We're live, all right.
So the complexity of this isinsane.
(41:58):
So that's what I'll say I, I.
This is the strongest part ofthis whiskey, um there, of this
bourbon.
It's fantastic, it's um.
If someone asked, is it worthit, oh yeah, it's 100 worth.
This experience is moving.
How good this is.
(42:19):
I don't think you would want tosmoke a cigar with this,
because I think the cigar, a lotof times on cigar, blends.
You want that?
Take away from it.
Speaker 2 (42:30):
Yes, it would take, it would definitely take your,
you'd lose all the flavor fromyour bourbon and whiskey instead
of it bringing out sweet of thecigar and you, your palate,
would just be in just a turmoiltrying to.
You know, you call it thesensors or whatever.
(42:54):
Wow, it just put them in such aturmoil that yeah, it would
take away from you.
Speaker 1 (43:01):
On that last one, this is not a cigar pairing
bourbon for sure.
Speaker 2 (43:07):
On that last, not if you want to taste all the
flavors.
Speaker 1 (43:10):
On that last taste, I picked up a vanilla cream
custard flavor.
Speaker 2 (43:17):
Yeah, that's like the tiramisu and the flan.
Speaker 1 (43:21):
That's what flan is?
Speaker 2 (43:23):
It's nothing but this little baked vanilla pudding.
Speaker 1 (43:31):
Well, that's what.
That vanilla custard just cameout on that one, like at the
right, near three quarters ofthe way back to the back, and it
was there for a little bit butthen it went a little bit and
that's the thing.
I think that's the we'll justget.
But I am going to actually givethis taste a five and one, two,
(43:57):
two, three, three, four, fiveand a bit of a.
So I give this a six out offive because that when that okay
(44:20):
, I was going to give it a five,but when that custard thing hit
it was spectacular.
The nose has tiramisu, theflavor of vanilla custard.
I would suggest my wife she'sallergic to vanilla custard she
should drink this because she'snot allergic to it, and then she
can have vanilla custard.
So I give it a butt up, up anda five, All right.
Speaker 2 (44:42):
So you're at 14 and I'm at 13.
Speaker 1 (44:46):
Right now You're at 13 of 13 and I'm 14 of 13.
Speaker 2 (44:53):
All right, and now we get down to the finish.
This was, to me, probably thelacking part of the whole
bourbon was the finish.
(45:13):
It seemed like to me the flavorshit up front, they hit the
sides of the mouth and all, butonce it started getting to the
back and all that I couldn'ttaste them quite as long as what
I'd like them to be and thathug just wasn't quite there for
me, Like I would be expecting itfrom a bourbon that tasted this
(45:39):
good.
So I actually have to give thisfinish on this, with it lacking
.
From what I remember, and, likeI said, I only had probably
about a two-ounce fork, a truetwo-ounce fork because I knew if
my wife was watching she wouldsay, oh yeah, two ounces, but no
(46:03):
, I only had like two ounces and, like I say, I sipped and
savored every bit of it and Iwas talking with the gentleman
that provided it with me.
We were talking about it thewhole way through.
So to me this was the part thatwas lacking on it, so I would
have to give it a three One.
Speaker 1 (46:21):
Two, Three.
You know I heard the third one,but I didn't hear the first and
second one, two, three.
Speaker 2 (46:34):
You know I heard the third one, but I didn't hear the
first and second one.
At least you're hearing what itshould sound like right, and I
heard like three out of yourfive on the other one.
So it's weird how it comesthrough sometimes Three out of
six, three out of six.
Speaker 1 (46:53):
Did you hear the butt up, up.
Speaker 2 (46:55):
Butt up up.
I heard that, See.
I heard that right before you.
It sounded right before yousaid it.
Speaker 1 (47:03):
All right, all right, I agree with you.
All right.
(47:24):
Here comes the finish, allright.
So the thing about the finishis there, it's, it's really oaky
, or you could say a leatheryfinish, which isn't always my
favorite.
There's a little bit of vanillathat pops in there, but then it
just stays leather, and for methat's not my favorite.
It's not my least favorite, butI always like you know
(47:48):
marshmallows or you, you knowsomething like that in there.
So I have to concur with you.
It's not a two, but it'sprobably a three.
So I will give it three.
Speaker 2 (48:03):
One, two three Right, so you gave it a 17.
I gave it a 17, I gave it a 16.
Speaker 1 (48:19):
So we're like 16 and a half my total.
You get 17, 16, 16 and a halftotal.
So that's what you, when youget your uh, your book, you
write down 16 and a half.
Speaker 2 (48:30):
That's's pretty good I have to go back and watch this
.
Speaker 1 (48:35):
It's not like it won't be, I'm going to watch.
Speaker 2 (48:38):
Tuesday nights on the way home tomorrow.
Because I know my way home andI don't have to watch Waze and
listen to Rock.
Speaker 1 (48:54):
Oh my God, it's like some of the comments on YouTube,
just like the people are very,very immature, put it that way,
it's like has nothing to do withwhatever, so it doesn't matter.
So there you go.
It doesn't matter, it's allgood Old Louisville.
Speaker 2 (49:11):
So the it's all.
It's all good old louisville.
Any, any comment is a goodcomment, whether it's good, bad
or, you know, out of this worldcomment.
Yeah.
So keep them coming, exactlylike all the comments, because,
like I say, watching, all right,yeah, all right.
Speaker 1 (49:25):
so, um, we'll finish up.
That finishes up the oldLouisville Whiskey Company
barrel bottle breakdown 16 and ahalf of Bombergers PFG
fantastic bourbon.
So that's a pretty good score.
I don't know what more you cando.
(49:47):
I mean, the bottle is fantastic, it's one that I'll covet.
And if anybody asks I mean, ifsomeone was asking me if $149 is
worth the price, this isdefinitely worth the experience.
It's that good.
So there you go.
Speaker 2 (50:02):
Yeah.
Speaker 1 (50:07):
What do I want to drink when I come up?
What do you want to drink whenyou come up?
I know exactly exactly, it'snot old taylor well, that, and I
want to drink that.
Bomb burgers too you can drinkthat bomb burgers.
Yes, we're getting there, but Iknow that, hey, I'll tell you
(50:30):
what I think.
Speaker 2 (50:31):
you've accumulated quite a few things that I want
to drink when I come up.
Speaker 1 (50:35):
I have, have I not?
Yes, you have.
Speaker 2 (50:38):
You've been on a roll , my brother, that's for sure.
Speaker 1 (50:42):
Yeah, it's just like I never thought I'd be on this
roll, but here we are, so I'llthrow.
Speaker 2 (50:50):
Hey, I'll drink to that.
Speaker 1 (50:58):
Yeah, I'll drink to that.
Speaker 2 (51:00):
Yeah, I'll drink to cheers.
That's a beautiful.
You got a nice glass there.
Yeah, this is my uh to-go glass,so I stopped breaking uh glen
karen glass on the road my wifegot me this for christmas, like
about uh, three years ago,because every time I go on the
road, those first two or threeyears was like, well, uh, I'm
(51:21):
gonna take a bottle, I'm gonnatake a gling cairn.
Well, the gling cairn wouldnever make it back.
The bottle would.
But uh, the gling cairn neverwould.
And uh's like what's all thisglass in your suitcase, in your
dirty closet?
And I was like, well, no,
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