The bourbon lifestyle encompasses more than just drinking; it's about creating connections through shared experiences, travel, food pairings, and immersing oneself in bourbon culture from Kentucky trails to home collections.
• Bourbon lifestyle defined: relaxation, moderation, appreciation over consumption
• The House of Commons Bourbon Library in Frankfurt epitomizes bourbon elegance with jazz, leather couches, and expertly curated selections
• Travel experiences: Kentucky Bourbon Trail, regional distillery tours, and destination bourbon bars
• Home bar setup: proper glassware, decanters, and specialized tools for the authentic experience
• Food pairings enhance bourbon enjoyment, demonstrated by the chef-inspired Maker's Mark Tastemakers Series
• Maker's Mark Tastemakers Series highlights collaborations with James Beard-nominated Ohio chefs
• Detailed tasting of Chef Vinnie Camino's Maker's Mark selection revealed notes of cherry cobbler, cinnamon, and chai spices
• Barrel stave bar creation project showcases how enthusiasts incorporate bourbon elements into home design
• Merchandise and accessories signal passion and create conversation starters within the community
Live your life uncut and unfiltered, drink fancy, don't get drunk, and embrace the bourbon lifestyle in all its dimensions.
What does it truly mean to live the bourbon lifestyle? In this captivating exploration, we uncover the multidimensional world that extends far beyond simply drinking whiskey. From crafting the perfect home bar to journeying through Kentucky's hallowed distilleries, the bourbon lifestyle represents a rich tapestry of experiences connected by a common thread – appreciation over consumption.
The House of Commons Bourbon Library in Frankfurt emerges as a shining example of bourbon culture done right. With its elegant atmosphere, leather couches, jazz soundtrack, and meticulously curated selection, this establishment creates a space where bourbon serves as the centerpiece for meaningful connections. Owner David Sandiam has mastered the art of bourbon hospitality, demonstrating how the right environment enhances every sip.
We take a deep dive into the remarkable Maker's Mark Tastemakers Series, a limited Ohio release featuring expressions created in collaboration with James Beard-nominated chefs. Our comprehensive breakdown of Chef Vinnie Camino's selection reveals a complex profile with notes of cherry cobbler, cinnamon, and chai spice – earning an impressive 17 out of 18 on our rating scale. This innovative series perfectly illustrates how bourbon intersects with culinary artistry, creating truly unique expressions that tell a story in every glass.
The bourbon lifestyle encompasses many elements – specialized glassware, thoughtful food pairings, distillery merchandise, and even home design incorporating bourbon elements. We share the journey of creating a custom barrel stave bar face, transforming a standard bar into a showpiece that celebrates bourbon heritage through repurposed materials from various distilleries.
Whether you're new to bourbon or a seasoned enthusiast, this episode provides valuable insights into cultivating authentic bourbon experiences. The lifestyle isn't about showcasing expensive bottles or excessive consumption – it's about the stories, the craftsmanship, and the connections made along the way. Jo
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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.
Speaker 2 (00:50):
We'll be right back.
Yeah, we're the Scotchy Birdand the Boys Raising the hell
(01:11):
and making some noise.
Yeah, we're the Scotchy Birdand the Boys.
We're here to have fun.
(01:34):
We're here to have fun, yeah.
Speaker 1 (01:54):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys.
Let's see what I got to do here,I know what I got to do here.
Somehow I stopped it.
Okay, let's see.
(02:21):
Oh, I got to get off a fullscreen.
All right, there we go.
Click on that to go forward.
All right, there we go, ready togo Tiny here tonight, excited
about what we're going to bedoing tonight.
We're going to be talking alittle bit about the bourbon
lifestyle.
I want to cover that, becausethe bourbon lifestyle we've
known a lot of people that havelived it.
I mean living the bourbonlifestyle.
It's like there's differentlevels but at the same time,
(02:44):
it's pretty damn cool to live abourbon lifestyle and we're
going to get into all thedifferent things that let's like
that.
Right there, let's get that outof the way.
Nope, I guess I'm going tospill stuff.
All right, there we go.
All right, but all thedifferent things that happen in
a bourbon lifestyle, we're goingto be talking about that
tonight.
Um, again, I'm by myself, uh,which this happens from time to
(03:09):
time, which I really enjoy.
I like to pay attention to whateverybody.
Let's see, we're gonna go overhere.
Get over here so I can monitorcomments on facebook.
It's so funny because I had itall set up, but as soon as you
share screen.
Everything gets up, but there'sa lot of people on tonight.
A question for anybody outthere that was watching on
(03:32):
Facebook if you could leave acomment did the actual theme
song lock up?
From the video standpoint?
I couldn't tell.
It's hard for me to tell thesekind of things while it's
happening, and so it looked likeit could have been, but if I
just wanted to know whathappened, uh, let me know.
If it was all good and you got,you could hear it, hopefully.
(03:54):
I did a couple things to makesure that everything's working.
We're working out the technicaldifficulties with everything
that's happening with the newstudio.
One of the things I did whatwas really cool was I collected
barrel staves from some oldbarrels, some new barrels, from
(04:17):
all different places around thecountry and then I sanded them.
I stained them with thepolyurethane country and then I
sanded them, I stained them withthe polyurethane and then I
basically put them on my bar asa bar face and wrapped it around
the sides and my bar now lookslike a rectangular barrel.
(04:37):
It's kind of cool.
You can kind of see it a littlebit.
But we got the Scotchy BourbonBoys logo up front and
everything and like to get thatgoing and everything.
There we go.
Someone likes my beard?
No, we're not into drinking onefull bottle.
That's a nice of you.
(05:00):
I think it's aiyah for sayinghi, and.
But getting back to the bar,that's.
It took me about a month to dothe bar, which you know I was
really kind of.
What would you say?
I can you know, next time whatI'll do is I'll have some
(05:22):
pictures of it to show you thewhole bar.
I've got some pictures andright now I don't want to get
into, you know, getting into thewhole search and everything.
While we're live, tonight'spodcast, I'm excited about uh,
with this maker's mark.
Uh, taste master siri, tastemakers series.
(05:42):
I mean, how can you notremember it?
I mean, makers is in the actionand we're doing makers mark and
it's in the actual taste makersname of this series and it's
pretty exciting because it'schef inspired.
So I'm, I'm, I was able to geta bottle at uh, my place.
Uh, shout out to rick uh, thankyou.
(06:03):
So, not that he whatever, but uh, what he does as far as running
a state agency, he'sspectacular at it.
Uh, he completely doeseverything by the book fair.
Uh, you, basically, if you doall the right things and you're
you know there's not any kind ofuh, what would you say any kind
(06:25):
of extra activity that goes onthat you can see across the
country, like how people dothings.
There's even liquor stores thathave if you buy, you get points
and then that allows you to usethose points to buy better
bottles.
The state of Ohio isn't likethat.
It's like you can't earn points, you can't do this.
It's kind of put it out whenyou got to put it out and first
(06:48):
come, first serve.
It works out really great at mystore.
But so then, with all that said, remember
wwwscotchiebourbonboyscom forall things.
Scotchie Bourbon Boys, scotchiebourbon boys, scotchie bourbon
(07:08):
boys merchandise labels, uh, andyou know, uh, glenn karens,
like this one that I'm tastingin tonight, this perfect whiskey
tasting glass, which a lot ofyou already have.
But if you want one, you canget one off there, or you can
contact me and I will work itout for to to get you one, all
right.
And then also our bios.
Uh, ai is coming in to what we,what I do and how I do it.
(07:34):
It allows me to do a lot ofthings that I was not able to do
before and I can write.
It allows me to write some I'venever been able to write and
some of the cool things, some ofthe imagery that you see is on
and you know.
Check out, you know our bio andfind out all about the Scotchie
(07:54):
Bourbon Boys.
Remember, we're on Facebook,youtube, instagram and X.
Also on all the major podcastformats Apple mainly Apple,
apple iHeart and Spotify podcastformats mainly Apple iHeart and
Spotify.
But if you can find us, youlisten to something, we're
probably on it.
We aren't on TikTok becauseTikTok we decided a long time
(08:21):
ago not to promote that.
It should come right to thatplatform.
We did not want to do that.
We put our time into YouTubeand Facebook.
But no matter how you listen orwatch us, remember like, listen
, subscribe, comment and leavegood feedback.
All helps us.
We are moving and grooving.
This keeps getting better andbetter as we go.
(08:44):
I'm wondering.
I'm just not seeing the kind ofreload.
I gotta reload up this and seewhat's going on.
I haven't had a comment in awhile.
Let's just go back and maybe Igotta, because one of his, his
favorite cores and and I would.
There we go and I'm sure.
No, there we go.
So we're still going and it'sstill there.
(09:06):
Good, bigger.
I didn't lose anything.
Everybody's obviously listening,uh, and you know whatever.
You know, the comments and thefeedback means so much to us.
So, uh, we check it out.
We just keep getting bigger andbigger.
I'm excited for all the thingsthat we're able to do.
(09:27):
I'm getting a little bit more.
Of course, we respond to thecomments if we do see them, but
I'm actually doing a podcast soI'm not looking at all the
comments.
I miss a few Someone's on mefor that.
(09:48):
That's fine, especially if Istart tasting and then
everything can go south fromthere too.
But with that said, we'regetting ready for tonight's
podcast.
There'll be a point.
There'll be a point we will dothe old Louisville Whiskey
Company barrel bottle breakdowncoming up on this Makers Mark
(10:09):
Tastemakers series.
I got it, I said it right, andwe'll get into some detail there
.
But one of the things that wegot going that I wanted to tell
you guys, this is something socool, I did it today.
You guys, I want.
(10:36):
This is something so cool, Idid it today.
Speaker 4 (10:38):
Uh, and dimmick kind of got me on to this.
But and bear with me.
What happens afterwards I'm notgoing to know.
But listen to this Drinkingwhiskey on the rocks or sipping
on a pour.
We love to spend time with ourcrew, listen along and find out
how that can be you Spendingtime with the boys.
You don't want to miss us.
It's just twice a week, whetherit's Ohio, kentucky, new York
(11:00):
or South Carolina.
Listen along and have a goodtime.
We make sure to leave the badtimes behind.
We'll be right back, please.
I'll have it meat, so show methe way to another whiskey bar
(11:25):
when it'll be only too far.
Friends of ever close, we willnever leave alone.
Remember it's got your bourbonboy.
(11:58):
Got your back when you'relistening to us, by the fire.
We will be there for you allthe way down to the last ever
Bourbon.
Yes, please, I'll have it neat,so show me the way to another
whiskey bar.
(12:26):
Where it'll be, it won't be toofar.
Friends of heaven, close, wewill never be alone.
Remember, it's got you, bourbonboy, I got your back when
you're listening to us.
By the fire, we'll be there foryou all, the way down to the
last timber.
Speaker 1 (12:44):
So there's one more part.
It's not over yet, but it'stotally cool.
Listen to this now.
Speaker 3 (12:50):
I'll get whiskey on the rocks or sippin' on a pour.
Speaker 1 (12:53):
We love to spend time with our crew.
Listen along and find out howbad can be you Spendin' time
with the boys you don't want tomiss us is just twice a week.
Speaker 3 (13:06):
Whether it's Ohio, kentucky, milwaukee or South
Carolina, you will always have agood time.
We make sure to leave the badtimes behind you.
Bourbon is the blood that makesour lives long.
I'm with my friends andneighbors even some across the
park.
Speaker 4 (13:21):
I can't wait until the next time we meet, because
I'm always looking for the nextbourbon.
Yes, please, I'll have it neat.
Speaker 1 (13:27):
So show me the way to another whiskey bar.
Speaker 4 (13:30):
Where it'll be.
It won't be too far and,friends of ever close, we will
never be alone.
Remember it's got you bourbonboys, and come back when you're
listening to us.
By the fire.
We will be before you all theway down to the last inverter.
Speaker 1 (13:58):
All right, what the heck man?
That is something that I can'tbelieve.
The way that works, all right.
So one guy's like 74,000subscribers and 10 watching.
Well, it's the long lives whereyou're getting the 10 watching.
A lot of the subscribers comefrom the shorts because we are
the Scotchy Bourbon Boys whiskeythieves and we thieve whiskey
(14:23):
around the country and we getinto some barrels that are
fantastic and that is the partof where a lot of our
subscribers come from.
Very, we're getting close to 75000.
We're also coming up on thepodcast, on the audio podcast,
our 500th, which is going to beeither the last third.
(14:44):
It's the last tuesday orthursday of august, so that is
going to be our 500th.
So, very excited about this.
Uh, we can't wait.
So what did everybody think?
Um, let's see, tiny sounds likesetup music.
They're very good.
That was ai that I wrote thesong for and I was.
(15:09):
I thought that this I mean, Iknew what I wanted to say.
I got to give credit to andemicfor telling me about suno.
Uh, my son told me about itabout a year ago, but then now I
was.
Well, I we've been getting hithard about the Alabama song,
that Steve at the end that we,that we leave everybody with
(15:32):
Steve.
Steve even noticed that acouple of times I haven't
finished with it because it's alot of paperwork to fill out to
dispute it, and then I lost it.
I've won 14 disputes and I lostone.
But then they said, well, thenyou shouldn't be officially.
What do they call it?
(15:53):
They?
Anyways, I forget what they do.
It's a different that first youdispute it, they say, and then
you actually take out thepaperwork to you know to, to
question that you have therights to it officially.
And they said you dropped thisofficial rights and we won't go
any further about closing offthis podcast.
(16:17):
And so I dropped it.
And then they dropped it, whichwas really, really bizarre.
So I don't know what's going on, but at the same time, there's
a lot of time and effort toevery single one.
You got it.
So I did this subscribe to theSuno, and then we're going to be
using it.
So it will be intermittently on.
I'm going to see what happens.
(16:37):
I'm going to see what happenswith the, with it as far as
intermittently finishing withthe scotchy bourbon boys, I mean
with the alabama song, uh, orthis particular song, and then
I'm gonna basically write abunch of others and you're gonna
be able to see that in thereels.
(16:57):
So I'm really excited aboutthis.
Coming up with the music, Ijust have to to figure out how
to get it into every single reeland into my actually into the
reels, where I can access it andmake the reels.
Also, I think I remember how todo that when it's from your
music and then also get it intothe shorts on YouTube.
So I'll be playing around withthat.
(17:19):
Going forward.
Now, one of the new segmentsthat we're going to be talking
about is the bourbon lifestyle.
Now be talking about is thebourbon lifestyle.
Now, everybody, what is thebourbon lifestyle?
So, in my opinion, the bourbonlifestyle is how you live your
(17:41):
life as far as what comes tobourbon.
Bourbon is about relaxation.
It's about going onto theKentucky Bourbon Trail.
It's about going onto the OhioBourbon Trail.
It's going around the countryvisiting distilleries.
It's where you stay, and thenalso what you do besides going
to distilleries, what you dowhen you're out west, besides
going to distilleries, what youdo when you're out west.
(18:03):
You know that's the bourbonlifestyle.
Along with what you're, youcould go to a chuckwagon camp
experience.
There's so many differentthings you can do, but you
(18:28):
include a bourbon with you.
Know, it's like when you go tothe, when you go up to the bar
or the and they have a full bar,you, what bourbon you order and
what you do to relax, um, what,how you set up your bourbon bar
at home, how you set up yourback patio, uh, by the fire to
coexist, and how bourbon entersinto that.
It's also, um, there's the, thecigar aspect of it, um, how you
pair it, how you pair it withfood, uh, what kind of what?
(18:52):
What do you?
What kind of bourbon, uh,clothing lines do you buy?
Do you buy the t-shirts fromthe distillery?
I mean, there are high-endbourbon things and cigar things
like lighter your torch that youuse, what you use.
I mean, I was with.
I want to say, let's see, Ithink I can come up with this.
(19:18):
Nope, wrong one.
David Sandiam.
He is the owner-operator of theHouse of Commons Bourbon
Library in Frankfurt and his bar, in my opinion, epitomizes the
(19:38):
bourbon lifestyle.
When you walk in, it's elegant,there's jazz playing and the
music that's there there mightbe some of the classic you know
that you could hear.
You would expect to hearSinatra.
It's a bourbon bar that hasexquisite older bourbons along
(20:00):
with newer releases that arehappening.
He's in Frankfurt, so he's gota lot of newer releases, but
pretty much it's something foreveryone.
And then the drinks that theymake are out of this world.
Him and his staff do somefantastic drinks, but when
you're there there's leathercouches to sit on.
(20:21):
Groups can sit there talk.
The bar is spectacular.
I went there last Saturday itwas Saturday night when I got in
there it was crowded.
There was a seat at the end ofthe bar not complete end of the
bar, but almost one from the endthat I sat down next to, talked
to the two people who sat by methroughout the night.
(20:41):
I basically Dave was like I'veonly been there a couple times,
got to meet him last time.
I've only been there a coupletimes, got to meet him last time
.
He is going to be coming on ourScotchy Bourbon Boys bus tour
on September 3rd WednesdaySeptember 3rd with the Kentucky
(21:02):
Bourbon Boys and sponsored byRevival Vintage Spirits and
Bottle Shop in Covington.
But David is going along withus and he's just such a great
guy is going along with us andI'm going to he's he's just such
a great guy.
But the I was there.
And while we were there lasttime during bourbon on the banks
, brent Elliott showed up withhis wife and daughter and Derek
(21:25):
Spraveri was with hissignificant other.
She was.
I got to sit and talk with herand then CT was with me.
We I want to sit and talk withher, and then CT was with me.
I don't know exactly.
I know their names but not sureenough to say, but the people
at the auction from Texas andfrom Dayton were there and it
was just a spectacular time andall I could think about for
(21:48):
October, november, december,october, november, december,
january, february, march, april,may.
So we're in eight months sinceI've been back, or seven and a
half months, and all I couldthink about is getting back
there because it was such a goodtime.
And once again, I was at WhiskeyThief last Saturday shooting a
ton of footage.
We're going to be doing we'regoing to be highlighting a video
(22:12):
on Whiskey Thief DistillingCompany.
What they're doing there isspectacular.
It's almost beyond.
It's crazy.
I'm so glad that Whiskey Thiefsponsors the podcast.
Walter Zausch is super, but Ifinished up there.
It was 94 degrees, I believe.
I was there.
I was there from 12 to about445.
Drove back to the hotel, got inthe hotel and basically was
(22:38):
looking at some stuff on thecomputer and I passed out at
about 505.
I was going to go to dinner andthen go over to the House of
Commons and I passed out.
I woke up drooling on my pillowat 730 and the computer, you
know, kind of like bumping me inthe head and it was really kind
of cool with everything thatwas happening.
I was tired still.
(23:00):
You know how you wake up from anap and everything, and it took
everything.
I had to go, but I had plannedon going down there for a while
so I was very excited and when Igot there, the experience that
I had with Dave he gave me ablind.
We did a blind flight.
That was spectacular.
The drinks that he had the twodrinks I had were just out of
(23:22):
this world.
So I really kind of loved whathe was doing there.
And, like I said, thatepitomizes where you go to with
people, just like the theme songwas um, show me the way to the
next whiskey bar.
Uh, I really believe that'swhere the lifestyle is, I mean,
(23:42):
and you can do it so many, somany different ways, but when
you're living the bourbonlifestyle.
The bourbon is the, once again,the, the connecting uh glue or
the connecting substance thatties in everything that you do,
but the bourbon, as far as andit's very you know what kind of
(24:04):
bourbons you drink, and all that, but the consumption of the oh,
they're, they're.
In a bourbon lifestyle there'snot any room for overconsumption
.
Uh, overconsumption is notsomething that you know, that
you do, you're when you're,you're, you're pretty much under
consuming, so that you haveyour wits about you and
everybody you meet, uh, youremember, and you have a good
(24:25):
time and you're just kickingback and relaxing.
So I wanted to cover what, uh,the first part of the bourbon
lifestyle I've got.
There's so many things that youcan obtain and I've obtained
throughout, and one of thethings was the tool.
There was a tool for openingcorked bottles of whiskey or
(24:47):
wine and it was a specific toolthat Dave showed me and instead
of using toothpicks like BradBonds used to and it was a
specific tool that, uh, daveshowed me and it, instead of
using toothpicks like brad bondsused it.
It was a specific tool and itwas the coolest thing to how he
uncorked a bottle that was hadan old cork and how he got out
of it and it was the coolestthing and it's all part of the
lifestyle your glassware, yourdecanters, how, how you decanter
(25:12):
, where you decanter, what kindof food do you pair and you eat?
Do you look forward to having asteak with a maker's mark or do
you?
You know, this is all part ofthe lifestyle that we're going
to be talking about over thenext probably six to ten
podcasts.
It'll just be part of what wetalk about.
All right, so that gets us tothe makers mark taste taste
(25:38):
makers series series.
Um, this series and it's goingto be a old whiskey, old
louisville whiskey company uh,barrel bottle breakdown.
But I just want to get intowhat this series is.
It is a private selection, okay, but, um, this one is done by
(25:59):
ohlq.
It's the first of the seriesbecause they haven't done
anything like.
Normally they would name themsomething like caramel bomb or
caramel mocha bomb, or iced tea,or there are so many different
ones Chai tea, latte.
There was pumpkin pie, but thisone is called OHLQ Tastemaster
Series.
Chef, vinny Camino.
(26:22):
Vinny Camino, yep, camino, thatwould be it.
He runs his restaurant.
I'm going to take this.
Turn this off right now.
Let's do that.
His restaurant and I have the.
Let's see, I am going to.
Should I just drag that over.
Oh, we'll see.
(26:42):
Yeah, I'm going to drag it overhere, so that I'm kind of
looking at you but I'm not, solet's see.
Okay.
So this limited collectionshowcases three distinct
expressions only available inOhio.
The series represents a uniquecollaboration between the art of
distilling and the expertise ofthree James Beard nominated
(27:04):
Ohio chefs, demonstrating howlocal influence can reimagine a
classic spirit.
The program features creationsby chef of avishar barua okay,
I'm sorry if I killed that fromcolumbus.
Chef vinnie camino fromcleveland and chef jose salazar
(27:25):
I look at that, I got one rightfrom cincinnati.
Each chef has crafted a customblend through the private barrel
selection program, drawinginspiration from their diverse
backgrounds and culinaryphilosophies, with a nod to
their local communities.
These expressions not onlyhighlight the chef's individual
talents, but also celebrate therich tapestry of Ohio's food and
beverage landscape.
(27:46):
Learn more about each chef'scontribution to the series below
.
To mark this release that thesethree talented chefs will join
ohlq in a bottle signing on june26th, from 5 to 7 pm at giant
eel market district in columbusand guess what that's happening?
That was happening right beforethe podcast was trying to get
them on, but it looks like we'regoing to be.
You know the event and it lookslike I'm going to be doing some
(28:06):
interviews with the chefs.
Uh, maybe to go meet them attheir restaurants.
Uh, at one point talk about theand maybe do facebook lives.
We could even do.
I could set up, uh, theinterviews in a podcast from the
restaurant.
That's something I'm veryexcited about this.
But the original castratebourbon used in this limited
selection is aged from five andthree quarters to seven years
(28:29):
after the curated combination ofthe staves has been added.
These special barrels are agedfor nine weeks After the curated
combination of the staves hasbeen added.
These special barrels are agedfor nine weeks in the cool
climate of Maker's Mark renownedlimestone cellar on its
historic property.
If you take a tour, they takeyou in and you can see all the
private selects getting furtheraged.
All expressions of Maker's Markprivate selection are bottled
(28:49):
at cast strength, which rangesfrom 107 to 114.
Exact proofs vary by release.
This exclusive release willbegin hitting shelves the week
of June 23, 2025.
And that's this week at a priceof $74.99.
It was like $79 with tax andwill be available until sold out
.
Customers may purchase one ofeach expression to curate a
(29:10):
collection.
Use the availability map tofind this product's location
near you.
All right, and then about thebarrels the chef avishar of
columbus.
Born and raised in columbus bybangladeshi in bangladeshi
immigrant parents, avishar wasplanning to become a doctor but
became a chef who made nationalheadlines instead.
After After training in NewYork's toughest kitchens, he
(29:31):
returned home to blend Bengaliflavors, midwestern nostalgia
and humor into Columbus' diningscene.
In 2022, he opened Joy's, namedafter his mom and Agni, a
playground for seriously fundining.
A two-time James Beardsemifinalist and top chef, alum
(29:53):
Avishar has been featured inFood Wine and is changing the
game without forgetting where hecame from.
His tasting notes inspired bythe char of the backyard
barbecue and the honey comfortsof Columbus fresh autumnal notes
of pumpkin and apple,harmonized with notes of fall
(30:14):
spices.
According to Aveshar himself,it's straight up Columbus in a
glass.
He wants to meal parrot with abackyard barbecue of
wood-grilled rib-eyes, asparagusand embered potatoes with apple
cobbler.
For dessert.
The steak profile was baked atAmerican Pure.
Let's see, okay.
Seared French Cuvée 3,.
Maker's Mark 46-1,.
(30:35):
Roasted French Median 2, andToasted French Spice 4.
Then here's the bottom line ChefVinnie Camino of Cleveland.
Chef Vinnie Camino, a two-timeJames Beard nominee and finalist
, leeds Cordelia Leeds.
Cordeliaelia, a restaurantacclaimed for its midwest niche,
(30:56):
hospitality and commitment toshowcasing its farmers and
community.
Camino was named the chef ofthe year by certified angus beef
and cordiala no cordelia wastagged best new restaurant by
cleveland magazine and one ofthe top 22 new restaurants in
the US by Tasting Table.
Camille is the co-founder ofCleveland's Family Meal, a
(31:17):
nonprofit organization committedto providing provisions and
prosperity to the industry andhospitality families in times of
need.
He serves as a host chef forFive Star I should be I'm going
to give you this SensationUniversity Hospital Cancer
cancer research fundraiser andsits on the board of co-science
with which raises funds for thewest side market.
You know what I'm gonna try todo this.
(31:38):
All right, let's put this backup.
You can see shaft and thenlet's see if I share this, if I
can see it better.
All right, let's try it share.
Does it come up?
Where is it?
Okay, I lost it.
All right, that didn't work.
Let's try this one.
All right, so we're back overhere with all stuff and I need
(31:59):
to get back to here.
All right, that I tried to makethat work.
All right, it was up on.
All right.
So let's try that again soy'all can see it.
It did work, I see, see,alright, we'll try it again.
Do that, do that, Alright, soit's up.
So then we gotta come over here.
You can see him, alright.
(32:20):
The tasting notes A proudlyrobust steak profile and
balanced palate embody thetenacious grit of Cleveland,
while around it it missedMidwest sweetness and enhanced
by delightful viscosity.
His milk pairing is roastedgrilled cauliflower with sweet
potato, golden raisin, egg roll,dolce and aged Italian cheese.
(32:41):
Here it is Baked American pureetwo Seared fresh cuvee, two
Baker's Mark 46, one Roastedfresh menu three and toasted
French fries, two.
All right, so that's one thatI'm tasting.
That's the one I got rightthere up there.
And then the last one is ChefJose Salazar of Cincinnati.
Born in Columbia and raised inQueens, chef Jose Salazar built
(33:04):
his career in New York's topkitchens before bringing his
talent to Cincinnati.
Ever since, with legends suchas Thomas Keller and Jean
Georges, he moved to Ohio tomake his own mark.
He opened Salazar's in 2013,followed by Mida Safi and Daily.
He's showcasing bold, refinedTexan Latin American cuisine.
(33:24):
A James Beard nominee, jeffSalazar is known for elevating
Cincinnati's dining scene whilementoring the next generation.
His cooking blends deep-favoredwith inventive technique.
Take notes.
A bold palette reminiscent ofCincinnati chili is layered with
decadent notes of cinnamon,chocolate and caramel popcorn.
He wants to pair it withgrilled pork chop, with a
(33:45):
bourbon peach and cinnamon glaze, with sweet grilled corn, and
his profile is baked Americanpuree.
Threeared seared french cuveeone.
Makers mark 46 on roastedfrench indian three and toasted
french spice three.
All right, so you don't need toknow about makers mark, you
know that.
All right, let's take that off.
Stop sharing.
(34:05):
So you got to see them and, uh,kind of got to see what's going
on, and so that brings us tolet's see what does water say?
Some speculate that I was there.
I can confirm, okay, so they'reguys having a fun conversation
with me.
Hey, darren man, all right,there we go, here we go.
(34:31):
All right, so we're up, back upand going.
All right, so we are going todo and start the little barrel
bottle breakdown of let's goback up to the maker's mark, the
case makers series.
All right, let's go over therethere, all right, and we'll take
that back up to the Tastemakersseries.
(34:55):
It's a private selection and theLouisville Whiskey Company.
Check them out.
They're down in Louisville.
Amin, he actually wished himwell In a full recovery he broke
his ankle.
I'm looking and he's hobblingaround, but they're still there,
ready to go.
He's hobbling around butthey're still there, ready to go
, ready to serve you.
They do some great whiskeythere, whiskey and bourbon and
(35:16):
rice, and then also everything'sin seven years.
And gotta check out old willwhiskey company.
Uh, what, what means in there?
Uh, is some really really goodwhiskey, all right.
So the old louisville whiskeycompany barrel bottle breakdown
is as follows uh, it consists offour categories nose, body,
taste and finish.
Uh, the nose and the body, youcan have four knots on the
(35:36):
barrel and then you can get upto five knots on the barrel for
the taste and the finish.
If you have one category thatis exceptional, you can give it
a buck, which only one category,and so a bourbon can get a sort
of 19 out of 18.
We've had a couple 15, 16, Ithink we had an 18 in the past.
And so here we go with uh, oldlouisville barrel bottle
(35:59):
breakdown of mayor's markprivate select ohio taste makes
his chef vinnie camino.
So we already went through thethe profile.
Um water, I would beinteresting to think what did
you think of that profile, ofthe profile of Two Baked
(36:27):
American puree, two Seed Frenchcuvee One maker's 46.
Threeared French cuvee, onemaker's 46.
Three toasted French meninitand two toasted French spice.
You always have one.
You're always right thereletting us know what that is.
I mean, there's other basicthings that people have done,
but so we're going to get onwith this.
(36:49):
I like to always taste that ina Scotty bourbon boys.
Glen Karen, right there, if youneed one, contact me.
I got the pour in there.
I love it.
Oh, it was perfect.
Now let's see if I can get thatrolling.
There we go.
It hasn't tripped either.
A little bit did mo, oh, don'tknow.
(37:10):
Oh, a little bit did moan, ohdon't know.
I always have something underthere, though, let's see, I
wasn't expecting that.
I thought it'd be a whole round.
Nothing there, nothing there,all right.
Oh, you want to see lick it up?
There you go.
It's alcohol, there we go.
Put that, alright.
(37:32):
So here we go.
What is doing in the glass?
I've already fingerprinted thisbaby.
I don't like to fingerprint it.
Oh, there it goes.
It's not fingerprinted at all,alright one more time.
We'll hit that like that.
Alright, the glass.
The legs are long.
They say viscosity is fantasticon this, but the legs get thick
and long.
(37:53):
Let me eat all the bourbon thatI've been doing Just the legs
and the glasses.
The viscosity in the mouthfeelof the whiskey is fantastic.
I think that's probably closeto what we had around the
campfire.
I expect it to be pleasant,dessert, creamy, with a big
spice.
Well, we're about to find out.
So nose on this.
There's a lot of cinnamon onthis one, but, like you say, a
(38:20):
little bit of vanilla but,there's that cinnamon toast with
brown sugar.
It doesn't have to make theirarmors more, but it private less
.
Ah, I have to line that thereare makers.
More private, less, that's um,if he calls back again, I'll
(38:44):
take it.
That was noms, but I think heknows that I'm podcasting right
now, so I don't think he'strying.
I have no idea.
Okay, okay, people, people sayhi, hi out there in youtube land
.
Uh, a little bit chocolate too.
I suppose that CD had to be apart of that.
(39:19):
Oh, that was so good.
All right, so there's the nose.
Let's see what the body's like.
The tasting nose are so weird,because never have I had a
(39:42):
tasting of Cleveland orCincinnati Grit.
You know that kind of thing.
I do respect what they'retrying to do because a lot of
times with the big flavors,people who don't taste this
would expect it to taste likeapple pie.
I would say the notes thatyou're always tasting what
you're tasting.
Now this one at 111.8.
I wanted to say what was that?
That you're always dating whatyou're dating.
Now this one, 111.8.
I wanted to say that was 11.8.
(40:04):
It is a little bit of a shock.
You're drinking whiskey, uh, orbourbon, and it's hair proof.
The first pour of night usuallyisn't what you you know you get
it on says she's watching overyou right now.
Okay, thank you, that's all Iwanted to know, because I can
feel that.
But it's a shed inspiredmaker's mark, what more?
(40:26):
I mean, you're talking abouthand food with it too.
So it's a coveted bottle, Iwould say.
I really think the idea of theTaymaker series is spectacular
and I would like to try it onthree, especially if I'm going
to have chefs on specifically.
It would be a great idea.
And I go on with it.
Wow, the mouthfeel is fantastic.
(40:54):
Okay, I'm really liking that.
There's also root for asbestos.
Aspera, the nose is waking up.
(41:15):
A lot of cherry too, likemaraschino cherry, and it's a
cherry cobbler.
That's it.
It's like a cherry cobbler,that's it.
It's like a tree cobbler.
I really like that.
(41:36):
Oh, I can't see a picture Irefuse to send.
Oh, it was Whiskey Doctor inthe picture.
Right, that's phenomenal,that's, that's phenomenal.
(42:05):
That's got so much going onwith it.
I really love this one.
All right, so let's, uh, let's,let's.
Then to the test.
All right, so no, as it workedfurther and further in and, like
I said, I hold it at 15 minutes.
Now I drank it.
(42:25):
Everything's been that cherrycobbler.
It's not peach, it's got that,it's got the cobbler.
Smell that crust, that piecrust.
Yeah, this is fantastic on this, I don't know that I've got.
I recognize the correct,correct, but usually not cherry.
So on nose, very specifically,god, I'm sweating like ass.
(42:49):
I wish you guys could see it.
The legs are insane.
Alright, okay, so alright, herewe go.
So on, alright, jerry says hi,I am one of those, a chicobbler
for Knox.
Y'all can hear that.
(43:11):
Wait, all right, now we go tobody.
It's got right.
Walker, walker of creammouthfeel.
What a four.
Oh no, but it's still good.
(43:31):
It is.
What a four.
I want it a four.
I think it's more, more, Ithink it's more.
(43:54):
It's not, it's it's for one ofthem.
I think it should have cooked.
It's a free body.
So on body.
So I'm going to taste which cangive up to five.
What is doing?
It's my, it's my little house,I almost.
(44:22):
There's cinnamon, there'scherry, there's cobbler, there's
chai, there's chai fish, that.
But when you drink chai, thething, it's a long fish.
Now I'm going to have to say,from a taste standpoint, I want
to kiss.
I would give it up if it washot, it's so, it's so damn good.
It's the, the acid visionarycolor.
(44:42):
I'm gonna go out.
Now the finish Finish longcomplex.
Now stops Alright.
Speaker 3 (45:14):
All right.
Speaker 1 (45:22):
So what I tell you is I think this pair spectacularly
with food.
It's a shot and he's talkingabout let's see, I'm gonna see
what he's talking about with hiswould get paired what we grill
(45:50):
out for a sweet potato, miso,golden raisin, agrodolce and egg
.
Eat the food he's pairing, thathe can make food he's pairing
and that'd be fantastic to do apodcast if he, if I, could have
meal prepared and then pair itwith her, and that would be
spectacular.
So the fish is long, long, long, long.
Like doesn't stop.
(46:11):
I still have a.
You know you have a chai teafrom darks and that flavor, that
chai flavor tea will look thein the heat.
That will your tongue gillsafter you're done drinking them.
That's the forever.
It's there like.
It's as if chai I teams addedto this.
But Initially, that's not.
It's how it fits.
(46:31):
It doesn't that way.
No, straight on the bottle,like another poor hasn't sat for
as long as this.
I come out and call the taste.
But that is as vile.
So I let this sit for less thanhalf an hour in the glass
(46:53):
before I taste it.
Now I give it another pour andthe caramel is more prevalent at
the front end and then it'sscary.
It's awesome to get a cup.
Speaker 3 (47:10):
Wow.
Speaker 1 (47:13):
And the cherry.
So the caramel up front thereand then the tart cherry candy
instead of the cherry cobbler isthere, and then the tart cherry
candy instead of the cherrycobbler is there.
But when I let it sit for ahalf hour in the class that one
cherry cobbler came out.
That's like infusing yourcobbler to eat it because I love
caramel.
Hmmm interesting.
(47:40):
This cobbler opened up in acouple weeks.
This is a tagler and instead ofa chai, like a chai tea latte
you're talking about, cinnamonis more like red hot, so it goes
caramel on the outside.
They go to cherry sour, cannedsour drink and then it is like a
(48:04):
red hot candy.
I don't get quite the same chaifeeling that I'm getting.
It's almost like drinking twodifferent but less in glass.
So it would be like when youpurred, when you pushed your
bottle and I opened the bottle,it's been with the cups on after
I opened it and then you sawthat the glass was open air for
15 minutes.
So so a lot of things happenthere, right, um, all right.
So I give that a five.
(48:24):
Five for taste.
I went to the fish.
At the fishes we got body fromargentina.
How's it growing?
She asked how, how's it with us?
It's so fantastic.
Um, if, if you're sippingsomething, let's know.
All right, the finish is on andthere's no off the leather?
There's no.
If there's no off words, yougotta give this.
I finished that he had done afantastic job.
(48:46):
Bitch, this has scored and youcan write down walker and rain,
so damn, that's good.
Um, um, I know what they'regonna do.
I know you joke that.
Um, it's pretty damn cool,pretty damn cool.
(49:08):
All right, um, so that uhbrings us to another podcast.
I am gonna finish up with thesong, so what I'm gonna do is uh
try and get it to work, butthat's that's.
Uh.
Now, everything is for you.
If you want to hang aroundafterwards, we have some people
that con under the wind.
(49:30):
Uh, let's put it here that comeafterwards about book.
You just fear you can watch usfurther with your private line
talking maker, mark uh walker isour local, or.
You know, he has a living timeas a team.
Quite, it's one of his favoritebrands.
So if not his favorite, um, buthere we go.
Um, thank you for comingtonight.
(49:51):
Uh, appreciate you guys.
Everybody who's uh stopping youmean argentina looks sorry in
the midi they're uh really kindof Everybody who's out there.
Thank you so much for joiningus tonight.
Look forward to what's going tohappen next week.
We it's just the sky's thelimit.
The podcast just keeps growing.
Thank you for all your support.
(50:12):
Everybody, remember WDUcom, allScotchie Burboys, check out
Glenn Cairns in t-shirt.
Also, follow us on facebook,instagram, x.
Sure, uh, that you also followus on the podcast, all the other
major.
But remember, whether youlisten or watch us, uh to like,
listen, subscribe, comment andlook back.
(50:32):
You appreciate everything I doa lot, especially apple.
So if you're watching onyoutube or make sure tonight
you're not a good time, I'msorry and give a good comment on
Apple, change y'all.
So, with that said, I'm tiny.
Good bourbon, good times andrest.
Make sure that you drink fancy,don't get drunk.
(50:53):
Live the bourbon lifestyle andmake sure to live your life
Uncut, unburnt and I know whosaid this.
I will test out.
Okay, what's the end tobeginning?
All right, can you I know howto get the start?
All right.
Speaker 4 (51:22):
Thank you, we'll see you next time.
I don't want to be too far fromthe future.
Speaker 1 (51:27):
We will never go there after the war.
Speaker 4 (51:57):
Yeah, that winter we were way down the river.
We got some great neighbors.
Some stay on the river.
Because of this, for this, forthis, I'll have to end it.
Speaker 3 (52:17):
All right.
Middle West Spirits was founded in 2008, focusing on
elevating the distinct flavorsof the Ohio River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the
(00:23):
start to the bottle, to yourglass, with unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.
Speaker 2 (00:50):
We'll be right back.
Yeah, we're the Scotchy Birdand the Boys Raising the hell
(01:11):
and making some noise.
Yeah, we're the Scotchy Birdand the Boys.
We're here to have fun.
(01:34):
We're here to have fun, yeah.
Speaker 1 (01:54):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys.
Let's see what I got to do here,I know what I got to do here.
Somehow I stopped it.
Okay, let's see.
(02:21):
Oh, I got to get off a fullscreen.
All right, there we go.
Click on that to go forward.
All right, there we go, ready togo Tiny here tonight, excited
about what we're going to bedoing tonight.
We're going to be talking alittle bit about the bourbon
lifestyle.
I want to cover that, becausethe bourbon lifestyle we've
known a lot of people that havelived it.
I mean living the bourbonlifestyle.
It's like there's differentlevels but at the same time,
(02:44):
it's pretty damn cool to live abourbon lifestyle and we're
going to get into all thedifferent things that let's like
that.
Right there, let's get that outof the way.
Nope, I guess I'm going tospill stuff.
All right, there we go.
All right, but all thedifferent things that happen in
a bourbon lifestyle, we're goingto be talking about that
tonight.
Um, again, I'm by myself, uh,which this happens from time to
(03:09):
time, which I really enjoy.
I like to pay attention to whateverybody.
Let's see, we're gonna go overhere.
Get over here so I can monitorcomments on facebook.
It's so funny because I had itall set up, but as soon as you
share screen.
Everything gets up, but there'sa lot of people on tonight.
A question for anybody outthere that was watching on
(03:32):
Facebook if you could leave acomment did the actual theme
song lock up?
From the video standpoint?
I couldn't tell.
It's hard for me to tell thesekind of things while it's
happening, and so it looked likeit could have been, but if I
just wanted to know whathappened, uh, let me know.
If it was all good and you got,you could hear it, hopefully.
(03:54):
I did a couple things to makesure that everything's working.
We're working out the technicaldifficulties with everything
that's happening with the newstudio.
One of the things I did whatwas really cool was I collected
barrel staves from some oldbarrels, some new barrels, from
(04:17):
all different places around thecountry and then I sanded them.
I stained them with thepolyurethane country and then I
sanded them, I stained them withthe polyurethane and then I
basically put them on my bar asa bar face and wrapped it around
the sides and my bar now lookslike a rectangular barrel.
(04:37):
It's kind of cool.
You can kind of see it a littlebit.
But we got the Scotchy BourbonBoys logo up front and
everything and like to get thatgoing and everything.
There we go.
Someone likes my beard?
No, we're not into drinking onefull bottle.
That's a nice of you.
(05:00):
I think it's aiyah for sayinghi, and.
But getting back to the bar,that's.
It took me about a month to dothe bar, which you know I was
really kind of.
What would you say?
I can you know, next time whatI'll do is I'll have some
(05:22):
pictures of it to show you thewhole bar.
I've got some pictures andright now I don't want to get
into, you know, getting into thewhole search and everything.
While we're live, tonight'spodcast, I'm excited about uh,
with this maker's mark.
Uh, taste master siri, tastemakers series.
(05:42):
I mean, how can you notremember it?
I mean, makers is in the actionand we're doing makers mark and
it's in the actual taste makersname of this series and it's
pretty exciting because it'schef inspired.
So I'm, I'm, I was able to geta bottle at uh, my place.
Uh, shout out to rick uh, thankyou.
(06:03):
So, not that he whatever, but uh, what he does as far as running
a state agency, he'sspectacular at it.
Uh, he completely doeseverything by the book fair.
Uh, you, basically, if you doall the right things and you're
you know there's not any kind ofuh, what would you say any kind
(06:25):
of extra activity that goes onthat you can see across the
country, like how people dothings.
There's even liquor stores thathave if you buy, you get points
and then that allows you to usethose points to buy better
bottles.
The state of Ohio isn't likethat.
It's like you can't earn points, you can't do this.
It's kind of put it out whenyou got to put it out and first
(06:48):
come, first serve.
It works out really great at mystore.
But so then, with all that said, remember
wwwscotchiebourbonboyscom forall things.
Scotchie Bourbon Boys, scotchiebourbon boys, scotchie bourbon
(07:08):
boys merchandise labels, uh, andyou know, uh, glenn karens,
like this one that I'm tastingin tonight, this perfect whiskey
tasting glass, which a lot ofyou already have.
But if you want one, you canget one off there, or you can
contact me and I will work itout for to to get you one, all
right.
And then also our bios.
Uh, ai is coming in to what we,what I do and how I do it.
(07:34):
It allows me to do a lot ofthings that I was not able to do
before and I can write.
It allows me to write some I'venever been able to write and
some of the cool things, some ofthe imagery that you see is on
and you know.
Check out, you know our bio andfind out all about the Scotchie
(07:54):
Bourbon Boys.
Remember, we're on Facebook,youtube, instagram and X.
Also on all the major podcastformats Apple mainly Apple,
apple iHeart and Spotify podcastformats mainly Apple iHeart and
Spotify.
But if you can find us, youlisten to something, we're
probably on it.
We aren't on TikTok becauseTikTok we decided a long time
(08:21):
ago not to promote that.
It should come right to thatplatform.
We did not want to do that.
We put our time into YouTubeand Facebook.
But no matter how you listen orwatch us, remember like, listen
, subscribe, comment and leavegood feedback.
All helps us.
We are moving and grooving.
This keeps getting better andbetter as we go.
(08:44):
I'm wondering.
I'm just not seeing the kind ofreload.
I gotta reload up this and seewhat's going on.
I haven't had a comment in awhile.
Let's just go back and maybe Igotta, because one of his, his
favorite cores and and I would.
There we go and I'm sure.
No, there we go.
So we're still going and it'sstill there.
(09:06):
Good, bigger.
I didn't lose anything.
Everybody's obviously listening,uh, and you know whatever.
You know, the comments and thefeedback means so much to us.
So, uh, we check it out.
We just keep getting bigger andbigger.
I'm excited for all the thingsthat we're able to do.
(09:27):
I'm getting a little bit more.
Of course, we respond to thecomments if we do see them, but
I'm actually doing a podcast soI'm not looking at all the
comments.
I miss a few Someone's on mefor that.
(09:48):
That's fine, especially if Istart tasting and then
everything can go south fromthere too.
But with that said, we'regetting ready for tonight's
podcast.
There'll be a point.
There'll be a point we will dothe old Louisville Whiskey
Company barrel bottle breakdowncoming up on this Makers Mark
(10:09):
Tastemakers series.
I got it, I said it right, andwe'll get into some detail there
.
But one of the things that wegot going that I wanted to tell
you guys, this is something socool, I did it today.
You guys, I want.
(10:36):
This is something so cool, Idid it today.
Speaker 4 (10:38):
Uh, and dimmick kind of got me on to this.
But and bear with me.
What happens afterwards I'm notgoing to know.
But listen to this Drinkingwhiskey on the rocks or sipping
on a pour.
We love to spend time with ourcrew, listen along and find out
how that can be you Spendingtime with the boys.
You don't want to miss us.
It's just twice a week, whetherit's Ohio, kentucky, new York
(11:00):
or South Carolina.
Listen along and have a goodtime.
We make sure to leave the badtimes behind.
We'll be right back, please.
I'll have it meat, so show methe way to another whiskey bar
(11:25):
when it'll be only too far.
Friends of ever close, we willnever leave alone.
Remember it's got your bourbonboy.
(11:58):
Got your back when you'relistening to us, by the fire.
We will be there for you allthe way down to the last ever
Bourbon.
Yes, please, I'll have it neat,so show me the way to another
whiskey bar.
(12:26):
Where it'll be, it won't be toofar.
Friends of heaven, close, wewill never be alone.
Remember, it's got you, bourbonboy, I got your back when
you're listening to us.
By the fire, we'll be there foryou all, the way down to the
last timber.
Speaker 1 (12:44):
So there's one more part.
It's not over yet, but it'stotally cool.
Listen to this now.
Speaker 3 (12:50):
I'll get whiskey on the rocks or sippin' on a pour.
Speaker 1 (12:53):
We love to spend time with our crew.
Listen along and find out howbad can be you Spendin' time
with the boys you don't want tomiss us is just twice a week.
Speaker 3 (13:06):
Whether it's Ohio, kentucky, milwaukee or South
Carolina, you will always have agood time.
We make sure to leave the badtimes behind you.
Bourbon is the blood that makesour lives long.
I'm with my friends andneighbors even some across the
park.
Speaker 4 (13:21):
I can't wait until the next time we meet, because
I'm always looking for the nextbourbon.
Yes, please, I'll have it neat.
Speaker 1 (13:27):
So show me the way to another whiskey bar.
Speaker 4 (13:30):
Where it'll be.
It won't be too far and,friends of ever close, we will
never be alone.
Remember it's got you bourbonboys, and come back when you're
listening to us.
By the fire.
We will be before you all theway down to the last inverter.
Speaker 1 (13:58):
All right, what the heck man?
That is something that I can'tbelieve.
The way that works, all right.
So one guy's like 74,000subscribers and 10 watching.
Well, it's the long lives whereyou're getting the 10 watching.
A lot of the subscribers comefrom the shorts because we are
the Scotchy Bourbon Boys whiskeythieves and we thieve whiskey
(14:23):
around the country and we getinto some barrels that are
fantastic and that is the partof where a lot of our
subscribers come from.
Very, we're getting close to 75000.
We're also coming up on thepodcast, on the audio podcast,
our 500th, which is going to beeither the last third.
(14:44):
It's the last tuesday orthursday of august, so that is
going to be our 500th.
So, very excited about this.
Uh, we can't wait.
So what did everybody think?
Um, let's see, tiny sounds likesetup music.
They're very good.
That was ai that I wrote thesong for and I was.
(15:09):
I thought that this I mean, Iknew what I wanted to say.
I got to give credit to andemicfor telling me about suno.
Uh, my son told me about itabout a year ago, but then now I
was.
Well, I we've been getting hithard about the Alabama song,
that Steve at the end that we,that we leave everybody with
(15:32):
Steve.
Steve even noticed that acouple of times I haven't
finished with it because it's alot of paperwork to fill out to
dispute it, and then I lost it.
I've won 14 disputes and I lostone.
But then they said, well, thenyou shouldn't be officially.
What do they call it?
(15:53):
They?
Anyways, I forget what they do.
It's a different that first youdispute it, they say, and then
you actually take out thepaperwork to you know to, to
question that you have therights to it officially.
And they said you dropped thisofficial rights and we won't go
any further about closing offthis podcast.
(16:17):
And so I dropped it.
And then they dropped it, whichwas really, really bizarre.
So I don't know what's going on, but at the same time, there's
a lot of time and effort toevery single one.
You got it.
So I did this subscribe to theSuno, and then we're going to be
using it.
So it will be intermittently on.
I'm going to see what happens.
(16:37):
I'm going to see what happenswith the, with it as far as
intermittently finishing withthe scotchy bourbon boys, I mean
with the alabama song, uh, orthis particular song, and then
I'm gonna basically write abunch of others and you're gonna
be able to see that in thereels.
(16:57):
So I'm really excited aboutthis.
Coming up with the music, Ijust have to to figure out how
to get it into every single reeland into my actually into the
reels, where I can access it andmake the reels.
Also, I think I remember how todo that when it's from your
music and then also get it intothe shorts on YouTube.
So I'll be playing around withthat.
(17:19):
Going forward.
Now, one of the new segmentsthat we're going to be talking
about is the bourbon lifestyle.
Now be talking about is thebourbon lifestyle.
Now, everybody, what is thebourbon lifestyle?
So, in my opinion, the bourbonlifestyle is how you live your
(17:41):
life as far as what comes tobourbon.
Bourbon is about relaxation.
It's about going onto theKentucky Bourbon Trail.
It's about going onto the OhioBourbon Trail.
It's going around the countryvisiting distilleries.
It's where you stay, and thenalso what you do besides going
to distilleries, what you dowhen you're out west, besides
going to distilleries, what youdo when you're out west.
(18:03):
You know that's the bourbonlifestyle.
Along with what you're, youcould go to a chuckwagon camp
experience.
There's so many differentthings you can do, but you
(18:28):
include a bourbon with you.
Know, it's like when you go tothe, when you go up to the bar
or the and they have a full bar,you, what bourbon you order and
what you do to relax, um, what,how you set up your bourbon bar
at home, how you set up yourback patio, uh, by the fire to
coexist, and how bourbon entersinto that.
It's also, um, there's the, thecigar aspect of it, um, how you
pair it, how you pair it withfood, uh, what kind of what?
(18:52):
What do you?
What kind of bourbon, uh,clothing lines do you buy?
Do you buy the t-shirts fromthe distillery?
I mean, there are high-endbourbon things and cigar things
like lighter your torch that youuse, what you use.
I mean, I was with.
I want to say, let's see, Ithink I can come up with this.
(19:18):
Nope, wrong one.
David Sandiam.
He is the owner-operator of theHouse of Commons Bourbon
Library in Frankfurt and his bar, in my opinion, epitomizes the
(19:38):
bourbon lifestyle.
When you walk in, it's elegant,there's jazz playing and the
music that's there there mightbe some of the classic you know
that you could hear.
You would expect to hearSinatra.
It's a bourbon bar that hasexquisite older bourbons along
(20:00):
with newer releases that arehappening.
He's in Frankfurt, so he's gota lot of newer releases, but
pretty much it's something foreveryone.
And then the drinks that theymake are out of this world.
Him and his staff do somefantastic drinks, but when
you're there there's leathercouches to sit on.
(20:21):
Groups can sit there talk.
The bar is spectacular.
I went there last Saturday itwas Saturday night when I got in
there it was crowded.
There was a seat at the end ofthe bar not complete end of the
bar, but almost one from the endthat I sat down next to, talked
to the two people who sat by methroughout the night.
(20:41):
I basically Dave was like I'veonly been there a couple times,
got to meet him last time.
I've only been there a coupletimes, got to meet him last time
.
He is going to be coming on ourScotchy Bourbon Boys bus tour
on September 3rd WednesdaySeptember 3rd with the Kentucky
(21:02):
Bourbon Boys and sponsored byRevival Vintage Spirits and
Bottle Shop in Covington.
But David is going along withus and he's just such a great
guy is going along with us andI'm going to he's he's just such
a great guy.
But the I was there.
And while we were there lasttime during bourbon on the banks
, brent Elliott showed up withhis wife and daughter and Derek
(21:25):
Spraveri was with hissignificant other.
She was.
I got to sit and talk with herand then CT was with me.
We I want to sit and talk withher, and then CT was with me.
I don't know exactly.
I know their names but not sureenough to say, but the people
at the auction from Texas andfrom Dayton were there and it
was just a spectacular time andall I could think about for
(21:48):
October, november, december,october, november, december,
january, february, march, april,may.
So we're in eight months sinceI've been back, or seven and a
half months, and all I couldthink about is getting back
there because it was such a goodtime.
And once again, I was at WhiskeyThief last Saturday shooting a
ton of footage.
We're going to be doing we'regoing to be highlighting a video
(22:12):
on Whiskey Thief DistillingCompany.
What they're doing there isspectacular.
It's almost beyond.
It's crazy.
I'm so glad that Whiskey Thiefsponsors the podcast.
Walter Zausch is super, but Ifinished up there.
It was 94 degrees, I believe.
I was there.
I was there from 12 to about445.
Drove back to the hotel, got inthe hotel and basically was
(22:38):
looking at some stuff on thecomputer and I passed out at
about 505.
I was going to go to dinner andthen go over to the House of
Commons and I passed out.
I woke up drooling on my pillowat 730 and the computer, you
know, kind of like bumping me inthe head and it was really kind
of cool with everything thatwas happening.
I was tired still.
(23:00):
You know how you wake up from anap and everything, and it took
everything.
I had to go, but I had plannedon going down there for a while
so I was very excited and when Igot there, the experience that
I had with Dave he gave me ablind.
We did a blind flight.
That was spectacular.
The drinks that he had the twodrinks I had were just out of
(23:22):
this world.
So I really kind of loved whathe was doing there.
And, like I said, thatepitomizes where you go to with
people, just like the theme songwas um, show me the way to the
next whiskey bar.
Uh, I really believe that'swhere the lifestyle is, I mean,
(23:42):
and you can do it so many, somany different ways, but when
you're living the bourbonlifestyle.
The bourbon is the, once again,the, the connecting uh glue or
the connecting substance thatties in everything that you do,
but the bourbon, as far as andit's very you know what kind of
(24:04):
bourbons you drink, and all that, but the consumption of the oh,
they're, they're.
In a bourbon lifestyle there'snot any room for overconsumption
.
Uh, overconsumption is notsomething that you know, that
you do, you're when you're,you're, you're pretty much under
consuming, so that you haveyour wits about you and
everybody you meet, uh, youremember, and you have a good
(24:25):
time and you're just kickingback and relaxing.
So I wanted to cover what, uh,the first part of the bourbon
lifestyle I've got.
There's so many things that youcan obtain and I've obtained
throughout, and one of thethings was the tool.
There was a tool for openingcorked bottles of whiskey or
(24:47):
wine and it was a specific toolthat Dave showed me and instead
of using toothpicks like BradBonds used to and it was a
specific tool that, uh, daveshowed me and it, instead of
using toothpicks like brad bondsused it.
It was a specific tool and itwas the coolest thing to how he
uncorked a bottle that was hadan old cork and how he got out
of it and it was the coolestthing and it's all part of the
lifestyle your glassware, yourdecanters, how, how you decanter
(25:12):
, where you decanter, what kindof food do you pair and you eat?
Do you look forward to having asteak with a maker's mark or do
you?
You know, this is all part ofthe lifestyle that we're going
to be talking about over thenext probably six to ten
podcasts.
It'll just be part of what wetalk about.
All right, so that gets us tothe makers mark taste taste
(25:38):
makers series series.
Um, this series and it's goingto be a old whiskey, old
louisville whiskey company uh,barrel bottle breakdown.
But I just want to get intowhat this series is.
It is a private selection, okay, but, um, this one is done by
(25:59):
ohlq.
It's the first of the seriesbecause they haven't done
anything like.
Normally they would name themsomething like caramel bomb or
caramel mocha bomb, or iced tea,or there are so many different
ones Chai tea, latte.
There was pumpkin pie, but thisone is called OHLQ Tastemaster
Series.
Chef, vinny Camino.
(26:22):
Vinny Camino, yep, camino, thatwould be it.
He runs his restaurant.
I'm going to take this.
Turn this off right now.
Let's do that.
His restaurant and I have the.
Let's see, I am going to.
Should I just drag that over.
Oh, we'll see.
(26:42):
Yeah, I'm going to drag it overhere, so that I'm kind of
looking at you but I'm not, solet's see.
Okay.
So this limited collectionshowcases three distinct
expressions only available inOhio.
The series represents a uniquecollaboration between the art of
distilling and the expertise ofthree James Beard nominated
(27:04):
Ohio chefs, demonstrating howlocal influence can reimagine a
classic spirit.
The program features creationsby chef of avishar barua okay,
I'm sorry if I killed that fromcolumbus.
Chef vinnie camino fromcleveland and chef jose salazar
(27:25):
I look at that, I got one rightfrom cincinnati.
Each chef has crafted a customblend through the private barrel
selection program, drawinginspiration from their diverse
backgrounds and culinaryphilosophies, with a nod to
their local communities.
These expressions not onlyhighlight the chef's individual
talents, but also celebrate therich tapestry of Ohio's food and
beverage landscape.
(27:46):
Learn more about each chef'scontribution to the series below
.
To mark this release that thesethree talented chefs will join
ohlq in a bottle signing on june26th, from 5 to 7 pm at giant
eel market district in columbusand guess what that's happening?
That was happening right beforethe podcast was trying to get
them on, but it looks like we'regoing to be.
You know the event and it lookslike I'm going to be doing some
(28:06):
interviews with the chefs.
Uh, maybe to go meet them attheir restaurants.
Uh, at one point talk about theand maybe do facebook lives.
We could even do.
I could set up, uh, theinterviews in a podcast from the
restaurant.
That's something I'm veryexcited about this.
But the original castratebourbon used in this limited
selection is aged from five andthree quarters to seven years
(28:29):
after the curated combination ofthe staves has been added.
These special barrels are agedfor nine weeks After the curated
combination of the staves hasbeen added.
These special barrels are agedfor nine weeks in the cool
climate of Maker's Mark renownedlimestone cellar on its
historic property.
If you take a tour, they takeyou in and you can see all the
private selects getting furtheraged.
All expressions of Maker's Markprivate selection are bottled
(28:49):
at cast strength, which rangesfrom 107 to 114.
Exact proofs vary by release.
This exclusive release willbegin hitting shelves the week
of June 23, 2025.
And that's this week at a priceof $74.99.
It was like $79 with tax andwill be available until sold out
.
Customers may purchase one ofeach expression to curate a
(29:10):
collection.
Use the availability map tofind this product's location
near you.
All right, and then about thebarrels the chef avishar of
columbus.
Born and raised in columbus bybangladeshi in bangladeshi
immigrant parents, avishar wasplanning to become a doctor but
became a chef who made nationalheadlines instead.
After After training in NewYork's toughest kitchens, he
(29:31):
returned home to blend Bengaliflavors, midwestern nostalgia
and humor into Columbus' diningscene.
In 2022, he opened Joy's, namedafter his mom and Agni, a
playground for seriously fundining.
A two-time James Beardsemifinalist and top chef, alum
(29:53):
Avishar has been featured inFood Wine and is changing the
game without forgetting where hecame from.
His tasting notes inspired bythe char of the backyard
barbecue and the honey comfortsof Columbus fresh autumnal notes
of pumpkin and apple,harmonized with notes of fall
(30:14):
spices.
According to Aveshar himself,it's straight up Columbus in a
glass.
He wants to meal parrot with abackyard barbecue of
wood-grilled rib-eyes, asparagusand embered potatoes with apple
cobbler.
For dessert.
The steak profile was baked atAmerican Pure.
Let's see, okay.
Seared French Cuvée 3,.
Maker's Mark 46-1,.
(30:35):
Roasted French Median 2, andToasted French Spice 4.
Then here's the bottom line ChefVinnie Camino of Cleveland.
Chef Vinnie Camino, a two-timeJames Beard nominee and finalist
, leeds Cordelia Leeds.
Cordeliaelia, a restaurantacclaimed for its midwest niche,
(30:56):
hospitality and commitment toshowcasing its farmers and
community.
Camino was named the chef ofthe year by certified angus beef
and cordiala no cordelia wastagged best new restaurant by
cleveland magazine and one ofthe top 22 new restaurants in
the US by Tasting Table.
Camille is the co-founder ofCleveland's Family Meal, a
(31:17):
nonprofit organization committedto providing provisions and
prosperity to the industry andhospitality families in times of
need.
He serves as a host chef forFive Star I should be I'm going
to give you this SensationUniversity Hospital Cancer
cancer research fundraiser andsits on the board of co-science
with which raises funds for thewest side market.
You know what I'm gonna try todo this.
(31:38):
All right, let's put this backup.
You can see shaft and thenlet's see if I share this, if I
can see it better.
All right, let's try it share.
Does it come up?
Where is it?
Okay, I lost it.
All right, that didn't work.
Let's try this one.
All right, so we're back overhere with all stuff and I need
(31:59):
to get back to here.
All right, that I tried to makethat work.
All right, it was up on.
All right.
So let's try that again soy'all can see it.
It did work, I see, see,alright, we'll try it again.
Do that, do that, Alright, soit's up.
So then we gotta come over here.
You can see him, alright.
(32:20):
The tasting notes A proudlyrobust steak profile and
balanced palate embody thetenacious grit of Cleveland,
while around it it missedMidwest sweetness and enhanced
by delightful viscosity.
His milk pairing is roastedgrilled cauliflower with sweet
potato, golden raisin, egg roll,dolce and aged Italian cheese.
(32:41):
Here it is Baked American pureetwo Seared fresh cuvee, two
Baker's Mark 46, one Roastedfresh menu three and toasted
French fries, two.
All right, so that's one thatI'm tasting.
That's the one I got rightthere up there.
And then the last one is ChefJose Salazar of Cincinnati.
Born in Columbia and raised inQueens, chef Jose Salazar built
(33:04):
his career in New York's topkitchens before bringing his
talent to Cincinnati.
Ever since, with legends suchas Thomas Keller and Jean
Georges, he moved to Ohio tomake his own mark.
He opened Salazar's in 2013,followed by Mida Safi and Daily.
He's showcasing bold, refinedTexan Latin American cuisine.
(33:24):
A James Beard nominee, jeffSalazar is known for elevating
Cincinnati's dining scene whilementoring the next generation.
His cooking blends deep-favoredwith inventive technique.
Take notes.
A bold palette reminiscent ofCincinnati chili is layered with
decadent notes of cinnamon,chocolate and caramel popcorn.
He wants to pair it withgrilled pork chop, with a
(33:45):
bourbon peach and cinnamon glaze, with sweet grilled corn, and
his profile is baked Americanpuree.
Threeared seared french cuveeone.
Makers mark 46 on roastedfrench indian three and toasted
french spice three.
All right, so you don't need toknow about makers mark, you
know that.
All right, let's take that off.
Stop sharing.
(34:05):
So you got to see them and, uh,kind of got to see what's going
on, and so that brings us tolet's see what does water say?
Some speculate that I was there.
I can confirm, okay, so they'reguys having a fun conversation
with me.
Hey, darren man, all right,there we go, here we go.
(34:31):
All right, so we're up, back upand going.
All right, so we are going todo and start the little barrel
bottle breakdown of let's goback up to the maker's mark, the
case makers series.
All right, let's go over therethere, all right, and we'll take
that back up to the Tastemakersseries.
(34:55):
It's a private selection and theLouisville Whiskey Company.
Check them out.
They're down in Louisville.
Amin, he actually wished himwell In a full recovery he broke
his ankle.
I'm looking and he's hobblingaround, but they're still there,
ready to go.
He's hobbling around butthey're still there, ready to go
, ready to serve you.
They do some great whiskeythere, whiskey and bourbon and
(35:16):
rice, and then also everything'sin seven years.
And gotta check out old willwhiskey company.
Uh, what, what means in there?
Uh, is some really really goodwhiskey, all right.
So the old louisville whiskeycompany barrel bottle breakdown
is as follows uh, it consists offour categories nose, body,
taste and finish.
Uh, the nose and the body, youcan have four knots on the
(35:36):
barrel and then you can get upto five knots on the barrel for
the taste and the finish.
If you have one category thatis exceptional, you can give it
a buck, which only one category,and so a bourbon can get a sort
of 19 out of 18.
We've had a couple 15, 16, Ithink we had an 18 in the past.
And so here we go with uh, oldlouisville barrel bottle
(35:59):
breakdown of mayor's markprivate select ohio taste makes
his chef vinnie camino.
So we already went through thethe profile.
Um water, I would beinteresting to think what did
you think of that profile, ofthe profile of Two Baked
(36:27):
American puree, two Seed Frenchcuvee One maker's 46.
Threeared French cuvee, onemaker's 46.
Three toasted French meninitand two toasted French spice.
You always have one.
You're always right thereletting us know what that is.
I mean, there's other basicthings that people have done,
but so we're going to get onwith this.
(36:49):
I like to always taste that ina Scotty bourbon boys.
Glen Karen, right there, if youneed one, contact me.
I got the pour in there.
I love it.
Oh, it was perfect.
Now let's see if I can get thatrolling.
There we go.
It hasn't tripped either.
A little bit did mo, oh, don'tknow.
(37:10):
Oh, a little bit did moan, ohdon't know.
I always have something underthere, though, let's see, I
wasn't expecting that.
I thought it'd be a whole round.
Nothing there, nothing there,all right.
Oh, you want to see lick it up?
There you go.
It's alcohol, there we go.
Put that, alright.
(37:32):
So here we go.
What is doing in the glass?
I've already fingerprinted thisbaby.
I don't like to fingerprint it.
Oh, there it goes.
It's not fingerprinted at all,alright one more time.
We'll hit that like that.
Alright, the glass.
The legs are long.
They say viscosity is fantasticon this, but the legs get thick
and long.
(37:53):
Let me eat all the bourbon thatI've been doing Just the legs
and the glasses.
The viscosity in the mouthfeelof the whiskey is fantastic.
I think that's probably closeto what we had around the
campfire.
I expect it to be pleasant,dessert, creamy, with a big
spice.
Well, we're about to find out.
So nose on this.
There's a lot of cinnamon onthis one, but, like you say, a
(38:20):
little bit of vanilla but,there's that cinnamon toast with
brown sugar.
It doesn't have to make theirarmors more, but it private less
.
Ah, I have to line that thereare makers.
More private, less, that's um,if he calls back again, I'll
(38:44):
take it.
That was noms, but I think heknows that I'm podcasting right
now, so I don't think he'strying.
I have no idea.
Okay, okay, people, people sayhi, hi out there in youtube land
.
Uh, a little bit chocolate too.
I suppose that CD had to be apart of that.
(39:19):
Oh, that was so good.
All right, so there's the nose.
Let's see what the body's like.
The tasting nose are so weird,because never have I had a
(39:42):
tasting of Cleveland orCincinnati Grit.
You know that kind of thing.
I do respect what they'retrying to do because a lot of
times with the big flavors,people who don't taste this
would expect it to taste likeapple pie.
I would say the notes thatyou're always tasting what
you're tasting.
Now this one at 111.8.
I wanted to say what was that?
That you're always dating whatyou're dating.
Now this one, 111.8.
I wanted to say that was 11.8.
(40:04):
It is a little bit of a shock.
You're drinking whiskey, uh, orbourbon, and it's hair proof.
The first pour of night usuallyisn't what you you know you get
it on says she's watching overyou right now.
Okay, thank you, that's all Iwanted to know, because I can
feel that.
But it's a shed inspiredmaker's mark, what more?
(40:26):
I mean, you're talking abouthand food with it too.
So it's a coveted bottle, Iwould say.
I really think the idea of theTaymaker series is spectacular
and I would like to try it onthree, especially if I'm going
to have chefs on specifically.
It would be a great idea.
And I go on with it.
Wow, the mouthfeel is fantastic.
(40:54):
Okay, I'm really liking that.
There's also root for asbestos.
Aspera, the nose is waking up.
(41:15):
A lot of cherry too, likemaraschino cherry, and it's a
cherry cobbler.
That's it.
It's like a cherry cobbler,that's it.
It's like a tree cobbler.
I really like that.
(41:36):
Oh, I can't see a picture Irefuse to send.
Oh, it was Whiskey Doctor inthe picture.
Right, that's phenomenal,that's, that's phenomenal.
(42:05):
That's got so much going onwith it.
I really love this one.
All right, so let's, uh, let's,let's.
Then to the test.
All right, so no, as it workedfurther and further in and, like
I said, I hold it at 15 minutes.
Now I drank it.
(42:25):
Everything's been that cherrycobbler.
It's not peach, it's got that,it's got the cobbler.
Smell that crust, that piecrust.
Yeah, this is fantastic on this, I don't know that I've got.
I recognize the correct,correct, but usually not cherry.
So on nose, very specifically,god, I'm sweating like ass.
(42:49):
I wish you guys could see it.
The legs are insane.
Alright, okay, so alright, herewe go.
So on, alright, jerry says hi,I am one of those, a chicobbler
for Knox.
Y'all can hear that.
(43:11):
Wait, all right, now we go tobody.
It's got right.
Walker, walker of creammouthfeel.
What a four.
Oh no, but it's still good.
(43:31):
It is.
What a four.
I want it a four.
I think it's more, more, Ithink it's more.
(43:54):
It's not, it's it's for one ofthem.
I think it should have cooked.
It's a free body.
So on body.
So I'm going to taste which cangive up to five.
What is doing?
It's my, it's my little house,I almost.
(44:22):
There's cinnamon, there'scherry, there's cobbler, there's
chai, there's chai fish, that.
But when you drink chai, thething, it's a long fish.
Now I'm going to have to say,from a taste standpoint, I want
to kiss.
I would give it up if it washot, it's so, it's so damn good.
It's the, the acid visionarycolor.
(44:42):
I'm gonna go out.
Now the finish Finish longcomplex.
Now stops Alright.
Speaker 3 (45:14):
All right.
Speaker 1 (45:22):
So what I tell you is I think this pair spectacularly
with food.
It's a shot and he's talkingabout let's see, I'm gonna see
what he's talking about with hiswould get paired what we grill
(45:50):
out for a sweet potato, miso,golden raisin, agrodolce and egg
.
Eat the food he's pairing, thathe can make food he's pairing
and that'd be fantastic to do apodcast if he, if I, could have
meal prepared and then pair itwith her, and that would be
spectacular.
So the fish is long, long, long, long.
Like doesn't stop.
(46:11):
I still have a.
You know you have a chai teafrom darks and that flavor, that
chai flavor tea will look thein the heat.
That will your tongue gillsafter you're done drinking them.
That's the forever.
It's there like.
It's as if chai I teams addedto this.
But Initially, that's not.
It's how it fits.
(46:31):
It doesn't that way.
No, straight on the bottle,like another poor hasn't sat for
as long as this.
I come out and call the taste.
But that is as vile.
So I let this sit for less thanhalf an hour in the glass
(46:53):
before I taste it.
Now I give it another pour andthe caramel is more prevalent at
the front end and then it'sscary.
It's awesome to get a cup.
Speaker 3 (47:10):
Wow.
Speaker 1 (47:13):
And the cherry.
So the caramel up front thereand then the tart cherry candy
instead of the cherry cobbler isthere, and then the tart cherry
candy instead of the cherrycobbler is there.
But when I let it sit for ahalf hour in the class that one
cherry cobbler came out.
That's like infusing yourcobbler to eat it because I love
caramel.
Hmmm interesting.
(47:40):
This cobbler opened up in acouple weeks.
This is a tagler and instead ofa chai, like a chai tea latte
you're talking about, cinnamonis more like red hot, so it goes
caramel on the outside.
They go to cherry sour, cannedsour drink and then it is like a
(48:04):
red hot candy.
I don't get quite the same chaifeeling that I'm getting.
It's almost like drinking twodifferent but less in glass.
So it would be like when youpurred, when you pushed your
bottle and I opened the bottle,it's been with the cups on after
I opened it and then you sawthat the glass was open air for
15 minutes.
So so a lot of things happenthere, right, um, all right.
So I give that a five.
(48:24):
Five for taste.
I went to the fish.
At the fishes we got body fromargentina.
How's it growing?
She asked how, how's it with us?
It's so fantastic.
Um, if, if you're sippingsomething, let's know.
All right, the finish is on andthere's no off the leather?
There's no.
If there's no off words, yougotta give this.
I finished that he had done afantastic job.
(48:46):
Bitch, this has scored and youcan write down walker and rain,
so damn, that's good.
Um, um, I know what they'regonna do.
I know you joke that.
Um, it's pretty damn cool,pretty damn cool.
(49:08):
All right, um, so that uhbrings us to another podcast.
I am gonna finish up with thesong, so what I'm gonna do is uh
try and get it to work, butthat's that's.
Uh.
Now, everything is for you.
If you want to hang aroundafterwards, we have some people
that con under the wind.
(49:30):
Uh, let's put it here that comeafterwards about book.
You just fear you can watch usfurther with your private line
talking maker, mark uh walker isour local, or.
You know, he has a living timeas a team.
Quite, it's one of his favoritebrands.
So if not his favorite, um, buthere we go.
Um, thank you for comingtonight.
(49:51):
Uh, appreciate you guys.
Everybody who's uh stopping youmean argentina looks sorry in
the midi they're uh really kindof Everybody who's out there.
Thank you so much for joiningus tonight.
Look forward to what's going tohappen next week.
We it's just the sky's thelimit.
The podcast just keeps growing.
Thank you for all your support.
(50:12):
Everybody, remember WDUcom, allScotchie Burboys, check out
Glenn Cairns in t-shirt.
Also, follow us on facebook,instagram, x.
Sure, uh, that you also followus on the podcast, all the other
major.
But remember, whether youlisten or watch us, uh to like,
listen, subscribe, comment andlook back.
(50:32):
You appreciate everything I doa lot, especially apple.
So if you're watching onyoutube or make sure tonight
you're not a good time, I'msorry and give a good comment on
Apple, change y'all.
So, with that said, I'm tiny.
Good bourbon, good times andrest.
Make sure that you drink fancy,don't get drunk.
(50:53):
Live the bourbon lifestyle andmake sure to live your life
Uncut, unburnt and I know whosaid this.
I will test out.
Okay, what's the end tobeginning?
All right, can you I know howto get the start?
All right.
Speaker 4 (51:22):
Thank you, we'll see you next time.
I don't want to be too far fromthe future.
Speaker 1 (51:27):
We will never go there after the war.
Speaker 4 (51:57):
Yeah, that winter we were way down the river.
We got some great neighbors.
Some stay on the river.
Because of this, for this, forthis, I'll have to end it.
Speaker 3 (52:17):
All right.
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