July 29, 2025 • 55 mins
Tiny explores how bourbon connects us during life's most meaningful moments, sharing how he honored his wife's uncle Peter with special whiskeys that brought family together in remembrance.
• How bourbon serves as the social glue during celebrations and life transitions
• The special whiskies shared at a Wisconsin memorial service, including Baker's bourbon and JW Dant from 1969
• The way whiskey creates bonds among family members of different generations
• Walter's whiskey farm creates a similar communal experience through tastings in a relaxed setting
• Baker's bourbon history and transition from small batch to single barrel expressions
• Complete tasting notes and comparison between original Baker's and the new High Rye Limited Edition
• The perfect 18/18 rating for Baker's High Rye on the Old Louisville Whiskey Company barrel bottle breakdown
• Upcoming Scotchy Bourbon Boys events including the Crystal Glen Cairn Club tasting and a Maker's Mark private selection with Rob Samuels
• Next podcast featuring Dan Garrison discussing Garrison Brothers Guadalupe bourbon
Remember good bourbon equals good times and good friends. Drink responsibly and live your life uncut and unfiltered.
What makes a bottle of bourbon truly special? It's not just what's inside—it's the moments it helps us create and the connections it fosters. In this heartfelt exploration of whiskey's role in life's meaningful transitions, Tiny shares how bourbon brought his family together during a memorial service for his wife's uncle Peter, creating lasting bonds through shared pours of rare bottles like JW Dant from 1969 and May Day Rye.
The spotlight then turns to Baker's High Rye Limited Edition, a fascinating twist on the classic expression. This single barrel, 7-year 9-month bourbon delivers an impressive flavor transformation while maintaining the brand's signature smooth, slick mouthfeel. Through a meticulous tasting, Tiny reveals why this 107-proof special release earns a perfect 18/18 score on the Old Louisville Whiskey Company barrel bottle breakdown—with its intense cherry candy nose, cinnamon-apple palate, and exceptionally long holiday spice finish that outperforms even the beloved original Baker's.
Bourbon enthusiasts will appreciate the detailed side-by-side comparison between the high rye expression and the traditional Baker's, highlighting how rye content transforms the whiskey while preserving its essential character. We also get exciting announcements about upcoming events including the exclusive Crystal Glen Cairn Club tasting in August and a Maker's Mark private barrel selection with Rob Samuels on September 4th, plus a preview of next week's special episode featuring Dan Garrison discussing Garrison Brothers Guadalupe bourbon.
Whether you're a longtime bourbon aficionado or just beginning your whiskey journey, this episode reminds us that great bourbon creates not just memorable flavors, but meaningful connections. Which special bottle will mark your next important life moment?
Add for SOFL
If You Have Gohsts
https://www.scotchybourbonboys.com
The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
Mark as Played
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
drive, and live your life uncutand unfiltered.
We'll be right back.
We love what we do.
Speaker 2 (01:03):
we're drinking every drink and we talk songs, but
we're telling the truth.
Yeah, we're the Scotch andBurnley boys Raising the hell
(01:34):
and making some noise.
Yeah, we're the Scotch andBurnley boys.
We're here to have fun and wehope you enjoy.
We're here to have fun.
We're here to have fun.
Speaker 1 (02:00):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys Tinyhere tonight.
I was hoping Super Nash wascoming.
He was hoping he could make it,but he was not able to do so.
(02:23):
So it's me tonight, right here,the scotchy bourbon boys.
Uh, we've got, we've got abunch of people watching on both
ends.
It's kind of cool.
We're going to be talking about, uh, baker's seven high rye
limited edition tonight.
It's very, very cool.
What's what I don't know?
(02:46):
Walter walter's on too, so it'sjust like good to see that
you're on tonight we're justtalking about, we're going to be
talking about the baker's highrye, uh bourbon special release
that they did, uh just recently,and we're gonna do the barrel
bottle breakdown of that.
But rememberwwwscotchybourbonboyscom for all
(03:08):
things Scotchie Bourbon Boys.
Glen Cairns.
We've got the Crystal GlenCairns coming in also, so that
Crystal Glen, there will be somemore offering and we're also
going to have a special forsomebody out there.
It's going to be a Crystaldecanter with two Glencairn
(03:30):
rocks glasses.
Can't wait for that to happen.
I put in the new order thisweek, so that's awesome.
Through, martin Duffy, theMidwest crystal Glencairn sales
representative, who's been withus from the beginning, put that
order in.
So hopefully by the festivalI'll have all that stuff and it
(03:53):
should be pretty cool.
And then also our bios are onthere.
All things fun.
There's different things foreveryone, different things for
everyone.
And if you are interested in atasting, you could also get a
tasting right there onwwwscotchiebourbonboyscom.
And then also, remember we'reon facebook, youtube, instagram
(04:15):
and x, along with apple, iheartand spotify on the audio side.
But whether you listen or watchus, remember like, listen,
subscribe, uh, comment and leavegood feedback.
So there you go, we're coveredfor that.
Uh, tonight, very, very excitedfor this.
But, uh, one of the things Iwanted to talk about, walter's
(04:42):
just giving us crap.
Uh, no, we're, we're not doingthat, walter, we're excited.
We're running around with theboys on this podcast.
So tonight I wanted to talk alittle bit before we get into
the old Louisville barrel bottlebreakdown of Baker's High Rye.
(05:07):
I wanted to talk a little bitabout bourbon and what it means
on special occasions and one ofthe things that I went to this
past weekend.
I went back to Wisconsinbecause one of my wife's uncles
had passed in.
I want to say either lateJanuary, early February, and he
(05:33):
had been ill for a good time, agood two, three years, and it
(06:10):
was sad when it happened, but hewas experiencing a lot of what
we had.
Uh, we he's originally fromwisconsin.
He had passed away in michiganand we went back to wisconsin.
His whole family, who lives incalifornia, was there and we had
a service for him.
He was cremated and we had aservice at the church where I
was married, where all my kidswere christened, and it was and
people this in this family.
(06:33):
It's where everythingfamily-wise has happened in the
past 42 years that I've knownthem and I feel like it's a part
of my soul there.
But we were all together onSaturday night and I'm the
bourbon guy, so I brought somespecial pours.
(06:55):
One I did bring the May Day Rye.
Walter, just to let you know,the May Day Rye was honestly, uh
, what would you say that?
That one at 146 proof.
I wanted to show people howspecial a rye at 146 proof could
(07:18):
taste.
So that was one of the poursthat I picked.
And then also I picked it was JWDant from 1969.
That was gifted to me by MartinNash.
He had it, we had it on thepodcast.
(07:43):
He has one, I had one, weraided it had it on the podcast.
He has one.
I had one.
We we raided it, opened it.
It had and I basically feltthat that one was very special
to um, that jw dan from 19 in ain a in a milk milk glass
decanter was something veryspecial that I could share with
(08:05):
everybody.
That had what would you say itwas.
You know it was a specialbourbon that you wanted to share
and so many people thereprobably 12 or 13 people got to
taste history that night.
(08:26):
And then I had I believe I'mjust trying to remember what
else I had and it's just eludingme.
I was 136.
It's not there.
You know it's going to pop inmy head in the middle of this.
It's not there.
(08:48):
You know it's gonna pop in myhead in the middle of this.
And it was.
I.
I mean it should just be rightback on the shelf, but it's not.
I'm sure I took it.
Put it back anyways.
Uh, we, we toasted his life andthe whiskey that we drank was
special and that's kind of likewhether you're getting married,
whether you're gettingcelebrating a celebration of
(09:09):
life or your child's being born,these are where these special
bottles, that what would you saythat mark our lives and that's
(09:32):
what bourbon is.
And so when we're all drinkingand we're all tasting because
the higher proofs, I was justgetting everybody just a taste
uh, what I found?
That, my well, it would benephew no, not nephew, uncle's
(09:52):
cousin, one of my wife's cousins.
He is just 23 and he was intobourbon and it was very
unexpected that he would betalking and being so interested,
because usually younger peopleit's still pretty hot for them
and whatnot.
But no, he was, he was rightthere.
So, and and what it is is thebourbon, once again, is the glue
(10:16):
and the bond for the people.
But the people are more themost important thing.
So when you're all tasting andremembering and honoring
together, that's what bourbondoes.
It brings people together andit forms a special bond that
(10:41):
everybody there might not havehad, a bond so strong that once
we all shared the bourbon andthe whiskey, it was stronger
than ever.
So you know, it's just that'swhat bourbon means to me, that's
(11:02):
what bourbon means to so manypeople, that's what bourbon
means to me, that's what bourbonmeans to so many people, and
it's very, very, what would yousay?
Excellent.
I mean it's just excellent ofjust how and what bourbon means
to people, what bourbon means topeople.
(11:28):
And then you take someone likeWalter who makes it and then has
an experience that is designedto bring if you've ever been on
the farm out on the farm on aSaturday afternoon, a Tuesday
afternoon, the people that arethere.
You start forming bonds basedoff of his experience of the
farm, setting, the Adirondackchairs that are all around, and
(11:54):
he's got food.
People share food, everybody'stasting.
Or there's an area outside thatyou can smoke a cigar, but it
gets crowded.
Even though it's crowded, it'snot because you can spread out
into the area where they havecornhole, they've got fire pits,
(12:16):
the whole thing justspectacular.
He can put up a stage, a know amobile stage, and have music
there.
It's just what whiskey is about.
So I wanted to get into thatbecause, first off, I'm going to
do a pour.
(12:36):
Let's do, let's do a pour.
Since he's on Walter's ontonight, I'm going to do a pour
of the whiskey farm I shouldgrab.
They were there.
They are no longer there, soI'm just going to have to rely
on.
Okay, so this one is Kentuckystraight bourbon Is this?
(12:58):
Which one is this?
75.
This is a weeded bourbon 75corn, 15 wheat, 10 barley, six
years, and I love Walter'scherry, but I'm going to grab
this glass right here, myScotchy Bourbon Boys, glencairn,
and I'm going to pour a littlepour of this and I'm going to
(13:24):
honor my wife's uncle Peter.
He was an artist, very creativeartist, and a great father and
grandfather and kind of aspecial person.
So Cheers to Peter Balistrieri.
(13:48):
May you rest in peace.
Wow, that's special Love thatweeded.
If you can tell Walter, nexttime time down I'm probably
going to need another bottle,which could be soon.
(14:10):
All right, so there you go.
Uh, tonight we're going tobarrel bottle breakdown.
The baker's's number seven.
I opened this earlier.
I didn't grab any, I let it sitfor a little bit.
(14:31):
This one's actually signed byBaker Beam and I have to thank
Sandy, who was on earlier, forintroducing me to Baker.
For introducing me to Bakerbecause a couple times I was at
(14:53):
the kitchen table with her andwe were eating and Baker came
over one time and one time wewent over there and she
introduced me to Baker.
So it's kind of special knowingBaker Beam and it's really kind
of cool what they've done sincethe the original bakers, to
what they do now with the 13year and this special release
where baker's coming in andsigning the bottles.
(15:14):
I have a baker's 13 signed byfreddie, fred and baker all
three of them, so really kind ofa cool, cool bottle.
I have a regular bottle of 13that I drink from that's not
signed by any of them, so that'scool also.
But we're going to.
Baker's is to me in this bottleright here, which is the
(15:36):
original bottle.
So we're going to hit the lighton this.
The original was 107 proof.
Age 7 years, 53.
Which is 107 proof.
You know abv.
So here it is.
It was a sour mash whiskey, allright.
(15:56):
So baker's, which is kentuckystraight bourbon whiskey, is a
sour mash whiskey.
My here it is kentucky,kentucky Straight Bourbon
Whiskey.
My bourbon follows our Beamfamily tradition of putting our
best secret inside the bottle,not here on the label.
I, I distilled six generationsof bourbon skill into this
(16:22):
bottle.
That's a lot of secrets.
Please savor its smooth flavorover ice with a splash of water,
or however you take yourbourbon.
Baker, baker Bean.
So that's what's on this bottle.
So it wasn't a single barrel.
So that's what's on this bottle.
So it wasn't a single barrel.
So that bottle is how I startedin the world of Baker's and one
(16:49):
of the things that Baker didwith this.
What Baker's did was afantastic thing, one.
I followed his advice a coupletimes and put it on ice, which
is cool.
But one of the things I lovedabout bakers was the mouthfeel.
It was a very, very uh.
(17:09):
What it did was like it waslike sliding down, a slide into
pillows so it's 107 proof and ithad this slickery, slippery
aspect of it, as you put it.
You know, slid across yourtongue and then would go to the
(17:30):
tasting notes.
I haven't had it in a while andthere's not a lot left and they
don't sell this anymore, sothis is kind of special, uh.
So I'm gonna do, I'll be takingthat.
But baker's was after bookers,was something that I really
caught my attention and startedgetting me into bourbon to
(17:51):
eventually lead to doing thepodcast.
So that was kind of a coolthing.
That baker's seven this, thisbottle right here, which I still
have.
Some would have been, you know,at that.
All right, so let's get thisoff.
I don't know why I'm doing.
I did stop sharing good, solet's get that off and put up
(18:14):
what's supposed to be there forall you guys.
There you go.
We're on the well, there you go.
I got something happening rightthere as far as a background.
That is the baker's website, sokind of cool right there.
Hey, ricky, good to see you.
Um, so what we're gonna do isI'm first gonna barrel bottle
(18:37):
breakdown in my Crystal GlenCairn glass this one.
I don't know how I misplaced it, but I did.
It was gone for a good month,and so today I kind of dedicated
to searching for this, becauseone of the things that we're
going to be doing I believe it'sprobably going to be August, it
(18:59):
just depends it's still eitherAugust 9th or August 23rd I'm
going to do the Crystal GlenCairn Club tasting.
Anybody who has one of theseCrystal Glen Cairns from the
Scotchy Bourbon Boys will beinvited for a tasting at my
house.
I'm going to be doing thistasting once a year for the
Crystal Glen Cairn Club.
(19:19):
I understand a lot of peoplewho have the Crystal Glen Cirns
are out of state and won't beable to make it, but at the same
time I need to offer it for thepeople who want to make it.
So that's where we're at withthat right now.
So I'm excited about that.
I'll be putting that down, forI'll be putting it in the books
real soon which one it's goingto be, because I'm not sure when
(19:46):
I'm going to Columbus.
Um, just tuned in.
Um, whatever he was asking, whopassed it was my wife's uncle,
so he that's who I was toastingto.
Uh, all right.
So, uh, toasting too.
Uh, all right.
So, uh, let's get into this.
Uh, because we got to do it.
It's the old louisville whiskeycompany's barrel bottle
(20:07):
breakdown section old louisville.
You got to check them out incan in louisville, kentucky?
Uh, amin there has a greatexperience.
You can be going in there.
It's on appointment, so go tothe website, book an appointment
, go there.
He has a lot of whiskey thatyou can taste through in barrels
(20:30):
.
He doesn't sell anythingyounger than seven years old and
he is a great supporter of thepodcast and he also has this
spot on it with the oldlouisville whiskey company's
barrel bottle breakdown.
You got to go see amin there.
(20:51):
Uh, he does a great job.
I mean lots of fun and let'sjust get it like that.
How about that?
All right, so the barrel the oldlouisville whiskey company's
barrel bottle breakdown ratingscale is as follows.
It's based off of fourcategories smell, taste, body
(21:11):
and finish.
Uh, in those four categories.
We do barrel knocks with mybarrel hammer, my bung hammer,
right here, and you could get upto four knocks on the smell and
the body and you could get upto five knocks on the taste and
(21:33):
the finish.
Now, if one of the categoriesis exceptional, you can get an
extra knock called a but up upif you think that's it, but just
one category and that's it.
So there we go.
That is our barrel bottlebreakdown rating scale, and
(21:54):
let's get going with the oldLouisville Whiskey Company
barrel bottle breakdown.
I'm getting good at sayingbarrel bottle breakdown, don't
you guys think?
Anyways, like I said, I was ableto obtain this bottle at the
distillery, very excited to getit.
Now.
It is a seven-year, but it's aseven-year nine months.
(22:16):
It is a seven year, but it's aseven year.
Nine months.
It is a single barrel.
It is released at 107 proof.
So when you're doing the singlebarrels, this is uh.
The date that it was barreledwas 11 2016, november 2016.
It was in the warehouse cl-3,where most of the whiskey comes
(22:42):
from, for bakers, at 107 proof.
And now they've got.
I love the logo.
The logo is got like the greenhigh rye with the silver it just
if um and plus it's got I'msorry everybody it's got the
bookers, um, the bakers, uh, 107logo, but that that green right
(23:08):
in there that they put in forthe high rye you want to see,
yeah, you can see it.
And then also the.
If you look at any of the postsI did today, it was pretty cool
to see the picture that I putup.
I really liked it All right.
So here we go.
Capper on there has the classicbaker's cap, single barrel.
(23:37):
Yeah, this one is a little bitdifferent.
You can see that one.
And then this one has thebakers.
So that's it, but it's the sameshape and style.
Let's pour it into my Glen.
Let's put a little, because Iwant to even the put a little
(24:09):
because I want to even the.
No way.
All right, let's put a littlebit less.
All right, let's see about that.
That was just hanging, hangingout.
What's going on?
Maybe you can't do it on.
Oh, I didn't want to do that.
All right, here we go.
Let's see the crystal.
It makes like a little.
That's kind of cool, but I lovethat aspect of Glencairn's.
(24:33):
Let's see what this baker'sdoes, if you guys can see it
clings and it's.
But see, that's one thingthat's always been so good about
viscosity.
Now I've got something I don'thave to share on this one, but
I've got a little bit ofsomething on from breaking
(24:57):
bourbon before I do this.
And let's see, supernash cameon.
Obviously everybody's saying hi.
I don't think he said hi, butthe invitation's still there to
join us at any time, supernash,if you can make it All right.
(25:18):
So classification straightbourbon, um, company beam, some
tory.
Uh, the release date wasoctober 2024.
I want to say that it was.
This is from october 24 becauseI was looking all over.
I'm not sure if there wasanother release.
This was at the distillery, butI don't.
(25:40):
I don't think, I don't know.
It's age, seven year, ninemonths, and it also says it came
from the.
I want to say it came from.
It said bottled rude, fromwarehouse cl-3.
So it also came from cl-3.
So, which makes me think thismight be.
(26:01):
But the mash bill is undisclosed.
But there's a lot of people outthere that think the mash bill
is old granddad because theysaid it's double the normal
amount of rye.
And I'm going to tell you thatI I don't 73, 63, 63 corn, 27
(26:23):
rye and 10 malted barley.
I think that's.
That's not.
That's not as high rye as theytried to make it seem.
I think it's usually 73, 10,which is 83, and then you're
talking 17.
So that would mean it was 34 ifthey set it okay.
So that's one thing.
(26:43):
So the mash bill is undisclosedon this one, which is fine,
color amber.
Now baker's high ride bourbon isa brand new extension for beams
baker's line.
For beams baker's line, for forBeams Baker's line of bourbons,
it features the brand standardseven year age statement, but
changes things up by offeringtwice the standard amount of rye
(27:07):
in Baker's bourbon, accordingto the company.
So that does not.
Though Beam doesn't disclosemany of the of their mash bills,
it's possible that it's usesold granddad's high rye mash
bill of 63, 27, 10, which Ithink that speculation is wrong,
because if you say double,you're talking 34, you're
(27:28):
talking at least yeah, the allright.
So I'm ready to go everything,everything else at the moment
from there.
I've read, I've read what's onthe bottle and now let's see,
was there?
Yes, because a lot of timesthere's a thing from Baker.
(27:49):
So let's see what Baker had tosay.
Let's see.
No, I've always been a firmbeliever that being different is
something to be celebrated.
I shouldn't be touching thesignature.
Perhaps that's why singlebarrels hold a special place in
(28:11):
my heart.
Each one is a true original.
Through limited releases likethis one, we're once again
celebrating what it means to bedifferent.
Releases like this one, we'reonce again celebrating what it
means to be different.
Made from a mash bill distinctfrom our signature bourbon, this
release explores another sideof the spirit.
I hope you'll enjoy getting toknow this one-of-a-kind
character in the flavor thatmakes it unique.
(28:34):
And, just as you expect, thebottle in your hand came from a
single barrel.
Take a sip and taste thedifference baker bean.
So that's kind of cool, right,all right.
So here we go.
I'm going to start to come downon.
Let's see what we're doing here.
I'm going to keep that up.
(28:56):
We got all right.
So does anybody out there haveany of the high rye bakers?
All right?
So the nose on this is intense.
It's like one of those cherry,intense cherry candies, intense
(29:19):
cherry candies, and then Alittle bit of apple and some
toasted oak.
But it's very sweet.
(29:42):
I really love the nose on this,the viscosity, as always
(30:05):
Simming on the back, but thisdoes.
Let me see, wow, what makes meknow that this is an old
(30:26):
granddad.
Somehow the essence of baker'sis in there, like the, the
smoothness, the, the glidingover the tongue.
It's got a nice cinnamon punchat the back end of the palate.
Candied apples, dark fruits Wow, that's something quite special
(31:04):
.
That is a beautiful singlebarrel.
I really like that.
The finish is long with.
(31:25):
I would say it's like acinnamon cinnamon a little bit
of, with a spicy cinnamon on thefinish.
All right, let's try this again.
(31:47):
Okay, I'm picking up somecaramel.
All right, I'm ready.
So here we go.
The first category would be nose.
This isn't like your normalbeam.
There's nothing normal aboutthis.
(32:08):
This is a fantastic nose.
All the different flavors, it'scomplex, everything you want.
I am going to give this a fouron the nose.
Four knocks for the nose.
(32:39):
Let's see Like a toasted oakDefinitely dark fruits.
(32:59):
Oak, definitely dark fruits.
Um, this body is good, it's afantastic.
I mean the body on the tongueand the roof of the mouth is
unbelievable, doesn't quite?
(33:19):
Oh, it's in the cheeks a little, but the body's.
So I gotta give it a threebecause it's so intense up front
.
I love what it does in my glass, I love the foot and I give it
a three out of four.
The body is exactly whatbaker's body always is.
(33:44):
Because it's so.
It doesn't go out full out,Even when you chew it into the
cheeks and all around under yourtongue.
It's pretty muchstraightforward Tip of your
tongue, roof of your mouth allthe way back to the back of your
throat and that's where thebody is Now.
(34:04):
Taste I'm really liking this.
Let's see Taste.
All right, taste.
(34:36):
Here we go.
I really love this.
I don't think.
All right, I get in taste.
I get a nice, a little bit ofcaramel, a little bit of vanilla
on the front.
Then it goes to like a applecinnamon, like if you put
(35:03):
cinnamon.
Then it goes to like a applecinnamon, like if you put
cinnamon on an, but a spicycinnamon on an apple.
That's where it goes to.
Then it changes to dark fruitsand it does this long, long
holiday spice in like mullingspices, but more like that
(35:30):
holiday cinnamon clove kind ofthing that everybody that it's
just like this is would be afantastic christmas bourbon, I'm
gonna have to say.
On the taste, it's just I don't.
Let's try it one more time.
(35:53):
A little bit of toasted oak inthere seven years, it's like the
sweet spot.
On this I am going to say I'mgoing to give it a five out of
five on the taste.
So that brings us down to ourlast category, which is finish.
(36:26):
At the very, very end, afterlike two, three minutes, it
picks up a little bit of vanilla.
I would have to say it's one ofthe better finishes.
It's going to be interesting tosee what this is compared
(36:47):
comparatively and how I'm goingto be able to do it because
honestly, this is like mywheelhouse here.
You got it, it's a, the finishis a five with a, but up, up.
(37:20):
So this has finished.
An 18 out of 18, all right.
So the old louisville, allright.
So the old Louisville, the oldLouisville Whiskey Company,
bourbon bottle breakdown forbakers Seven high rye is an 18
(37:44):
out of 18.
And, folks, I'm just going totell you that how an 18 comes
about, in my opinion is basedoff of what you love.
For it to be an 18 out of 18,you have to love the flavors
that I'm tasting in this, and Ido.
There's just enough caramel inthere.
(38:06):
The finish is long, everythingabout this.
This is a spectacular bottle.
Uh, it's a.
Once again, it's a singlebarrel, so it's not like all of
them are like this, but thisparticular single barrel that I
was able to obtain is fantastic.
So now I'm going to pull in themiddle west spirits crystal
(38:28):
glenn thank you, ryan lang forthat and I'm going to put it up
against the original baker 7.
They're both 107 proof.
Now, if you look at this, Ibelieve the color this might be.
There's a little more.
(38:49):
Let's see.
Yeah, they're pretty similar.
All right, so we can put thisover here.
We got that there and now it is.
Now I will go overall.
When it comes to breakingbourbon.
(39:11):
They said caramel corn, which Idid not get, toasted oak and
stewed apples.
I could see I was picking upmore like cherry or dark fruits
on the nose.
Now the palette was caramel,cinnamon dough and dark fruits,
and I was getting caramel,cinnamon, apple and dark fruits,
and then the finish was ryespice barrel, charred toast,
(39:35):
dark fruits, long with lingeringsavory spice, which was the
like, whatever I so that's whatthey picked up there.
Now this is, uh, the bourbonaromas open, fairly uneventful,
with only a small number ofscents fully standing out.
Palette does taste in the veinof old granddad, with a good
amount of caramel mine does notand a cinnamon up from this is
(39:58):
see, it wasn't cinnamon, it wasa cinnamon back on mine.
This is where the bourbon agebegins to shine, with a layer of
rich dark fruits peppered inthe finish pops with an expected
amount of rye spice and barrelchar offering.
I don't get barrel char at all,meaning texture.
It's nice to see Beam give Bakersome love in 2024 with this
release and a 13-year-oldlimited release providing a
(40:21):
variation of the standard.
Baker's bourbon is interesting,but I'm not sure.
Now they are saying I don'tknow how it connects and
whatever.
But that's not me, so I'm notgoing to read that part.
Thank you, breaking Bourbon,for everything that you always
do for us.
You're a great source, areliable source, and we agree
(40:42):
with most almost everything thatyou do.
Now here we go.
We've got the two All right, sowe already know what I did on
that one.
This is completely different.
Although there's no, the noseis much now the nose in the
(41:17):
original one.
I actually got vanilla there's.
There was vanilla icing, likeon a cinnamon bun.
There's vanilla icing on thetop.
There's no doubt that's there.
Now is that in this?
This has been open forever.
(41:40):
It doesn't come At $107 each.
This is not coming close to thenose of this one.
The nose on this one is justnot.
It's slightly All right, let'sjust taste it.
Definitely different, I wouldsay.
(42:19):
Now they're trying to say thatold granddad, let's go get the
12 year or the 16 year.
I don't think that's fair.
I don't think you could put oldgranddad in a 16 year.
We'll leave that alone.
Um, we will leave that alone,alright, we will leave that
(43:00):
alone, all right.
That original Baker's has morecaramels.
I'm trying to see if it slidesthe same way.
(43:22):
This is pulling off quite thefinish.
Both of them pull off.
Huh, that is unique.
I have to say I like them both.
They're definitely different.
I guess this is why they had tocall it the high rye, because,
(43:49):
although very similar, because,although very similar, one is
more like that classic Kentuckybourbon and this one is like uh,
it doesn't deal with caramel itdeals more like a cinnamon bun
or this is more like caramelstrudel.
(44:11):
So it's just like what you like.
It comes down to both fantasticpours.
(44:40):
If I had to walk away with one,I'm walking away with the bakers
.
High rye um, the originalbakers has a little bit of
bitterness from the barrelbarrel, char, wood, wood.
You know there's something init, but the caramel makes it
balance out nice and it's stilldelicious, whereas this does not
(45:00):
have that.
There's a sweetness to it wherethere was a little bit of
leather in the bakers originally, there's none of that in this.
Leather in the bakersoriginally, there's none of that
in this.
No, I just have like.
After mixing the two, I have abunch of caramel at the end,
just like, like, just sittingthere right in the middle of it.
(45:25):
It's I don't I.
I would say that I'm gonna pullthe high ride, but who has to
make a decision?
They're both fantastic whiskeys.
So I have this other singlebarrel right here and it's seven
.
I had an eight-year singlebarrel Baker's which I just had
(45:45):
finished off a while ago.
This is my wife's favoritewhiskey, one of her favorites.
This is my wife's favoritewhiskey, one of her favorites.
If you had to rate her favoritewhiskeys, it would be Roxy's,
would be Baker's, and then itwould be it would be Baker's,
(46:05):
and then it would be IW Harper.
And what comes after IW Harper,what, what else?
I mean she loves makers too,too, and that is an announcement
that I wanted to make.
Uh, the Scotchy Bourbon Boys,uh, on September 4th, with uh
Rob Samuels attending, will bedoing a private select uh pick
(46:29):
at Maker's Mark on Thursday,september 4th, 9 am.
So that's going to be a special.
So, everybody out there, wewill have a private select
Maker's Mark for the ScotchyBourbon Boys.
I'm trying to figure out whatI'm going to call it, but we'll
(46:52):
figure it out when we do it.
So it should be a fantasticfestival.
And then also, I want to say toJohn and I was thinking, john
and Randy, I was thinking ofleaving Thursday night and then
coming down, and because SuperNash has his hotel there, but
I'm not going to be able to dothat because there's no way,
(47:15):
because this is our next podcast, this is the Garrison Brothers
Guadalupe, and this is going tobe fantastic.
So, everybody, the next podcastthis Thursdayursday, we will
have dan garrison on and he willbe talking about his guadalupe
(47:38):
and I am so excited to uh tastethis with him.
Uh, garrison, texas, uh bourbons.
I really haven't gotten into it, and and it all has to do
besides Rosewood Bourbons andRise, besides that, there's TX
and there's Garrison Brothers,but it's too far to it from your
(48:03):
deck.
No, it starts at 830, and forme to get there by 830, that
means I'd have to leave by 3o'clock and I just not going to
happen.
It's just not.
I just can't do that.
I would love to do that though,but Texas is not.
It's not that I don't likeTexas bourbons, it's that it's
(48:27):
far away, and I've been stickingto this stuff, and if you have
ever noticed the podcast isPennsylvania.
I still haven't gotten toVirginia for the George
Washington Mount Vernondistillery, ohio, indiana,
(48:50):
wisconsin, michigan,pennsylvania, all surrounding
states and pretty much theMidwest.
So this is going to be our firstreally big endeavor into the
Texas bourbon, and I'm excitedfor that.
I'm excited with uh to to havedan garrison on.
(49:12):
We're gonna also have uh thewhiskey doctor on along with, if
he can make it, because he'sthe one uh that set all this up,
and I appreciate that.
So there we go, garrisonbrothers, uh, guadalupe, uh,
will be tasting on Thursday andthen I'll leave early Friday
(49:38):
morning and get to Chicago,hopefully between 9 and 10
o'clock their time.
That's it for the podcasttonight.
As far as that, youtube andFacebook, if you want to stay on
for a little bit longer, wewill be staying on talking about
, but we are going to end it forthis purpose.
(50:02):
I'm not sure what's going on,but hopefully it must be
something in India at thismoment that, although my, my
shorts keep doing really well,the long podcasts and on YouTube
have kind of died off a littlebit, and I don't know why it
(50:25):
might be.
There might be many differentreasons.
So what I'm going to do tonightsigning off, let's see.
I'm probably going to havelittle Steve-O.
Take us out and see if they'regoing to keep attacking me.
They didn't attack us the lasttime we used it, so might as
(50:45):
well try it again.
All right, I mean, I do love.
I'm not sure what it could beOur theme song, but who knows,
we'll try it both ways.
All right, everybody.
(51:07):
Wwwscotchiebourbonboyscom forall things Scotchie Bourbon Boys
.
And remember, we're on Facebook, instagram, youtube and X,
along with Spotify, iheart,apple or whatever format that
(51:28):
you use, we're there.
Format that you use.
We're there.
But just remember if whetheryou watch us or you listen to us
, make sure you like listen,comment, subscribe and leave
good feedback, that goodfeedback means so much.
And remember good bourbonequals good times and good
friends.
Thank you everybody tonight forlistening.
(51:48):
Remember don't drink and drive.
Drink responsibly and live yourlife uncut and unfiltered.
And we will try this.
Let's see where we're at, let'sgo, ai will take us out.
Speaker 3 (52:19):
Thank you just twice a week, whether it's Ohio,
kentucky, milwaukee or SouthCarolina, you listen along and
have a good time.
We make sure to leave the badtime behind.
(52:39):
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
Show me the way to anotherwhiskey, all right.
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
drive, and live your life uncutand unfiltered.
We'll be right back.
We love what we do.
Speaker 2 (01:03):
we're drinking every drink and we talk songs, but
we're telling the truth.
Yeah, we're the Scotch andBurnley boys Raising the hell
(01:34):
and making some noise.
Yeah, we're the Scotch andBurnley boys.
We're here to have fun and wehope you enjoy.
We're here to have fun.
We're here to have fun.
Speaker 1 (02:00):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon Boys Tinyhere tonight.
I was hoping Super Nash wascoming.
He was hoping he could make it,but he was not able to do so.
(02:23):
So it's me tonight, right here,the scotchy bourbon boys.
Uh, we've got, we've got abunch of people watching on both
ends.
It's kind of cool.
We're going to be talking about, uh, baker's seven high rye
limited edition tonight.
It's very, very cool.
What's what I don't know?
(02:46):
Walter walter's on too, so it'sjust like good to see that
you're on tonight we're justtalking about, we're going to be
talking about the baker's highrye, uh bourbon special release
that they did, uh just recently,and we're gonna do the barrel
bottle breakdown of that.
But rememberwwwscotchybourbonboyscom for all
(03:08):
things Scotchie Bourbon Boys.
Glen Cairns.
We've got the Crystal GlenCairns coming in also, so that
Crystal Glen, there will be somemore offering and we're also
going to have a special forsomebody out there.
It's going to be a Crystaldecanter with two Glencairn
(03:30):
rocks glasses.
Can't wait for that to happen.
I put in the new order thisweek, so that's awesome.
Through, martin Duffy, theMidwest crystal Glencairn sales
representative, who's been withus from the beginning, put that
order in.
So hopefully by the festivalI'll have all that stuff and it
(03:53):
should be pretty cool.
And then also our bios are onthere.
All things fun.
There's different things foreveryone, different things for
everyone.
And if you are interested in atasting, you could also get a
tasting right there onwwwscotchiebourbonboyscom.
And then also, remember we'reon facebook, youtube, instagram
(04:15):
and x, along with apple, iheartand spotify on the audio side.
But whether you listen or watchus, remember like, listen,
subscribe, uh, comment and leavegood feedback.
So there you go, we're coveredfor that.
Uh, tonight, very, very excitedfor this.
But, uh, one of the things Iwanted to talk about, walter's
(04:42):
just giving us crap.
Uh, no, we're, we're not doingthat, walter, we're excited.
We're running around with theboys on this podcast.
So tonight I wanted to talk alittle bit before we get into
the old Louisville barrel bottlebreakdown of Baker's High Rye.
(05:07):
I wanted to talk a little bitabout bourbon and what it means
on special occasions and one ofthe things that I went to this
past weekend.
I went back to Wisconsinbecause one of my wife's uncles
had passed in.
I want to say either lateJanuary, early February, and he
(05:33):
had been ill for a good time, agood two, three years, and it
(06:10):
was sad when it happened, but hewas experiencing a lot of what
we had.
Uh, we he's originally fromwisconsin.
He had passed away in michiganand we went back to wisconsin.
His whole family, who lives incalifornia, was there and we had
a service for him.
He was cremated and we had aservice at the church where I
was married, where all my kidswere christened, and it was and
people this in this family.
(06:33):
It's where everythingfamily-wise has happened in the
past 42 years that I've knownthem and I feel like it's a part
of my soul there.
But we were all together onSaturday night and I'm the
bourbon guy, so I brought somespecial pours.
(06:55):
One I did bring the May Day Rye.
Walter, just to let you know,the May Day Rye was honestly, uh
, what would you say that?
That one at 146 proof.
I wanted to show people howspecial a rye at 146 proof could
(07:18):
taste.
So that was one of the poursthat I picked.
And then also I picked it was JWDant from 1969.
That was gifted to me by MartinNash.
He had it, we had it on thepodcast.
(07:43):
He has one, I had one, weraided it had it on the podcast.
He has one.
I had one.
We we raided it, opened it.
It had and I basically feltthat that one was very special
to um, that jw dan from 19 in ain a in a milk milk glass
decanter was something veryspecial that I could share with
(08:05):
everybody.
That had what would you say itwas.
You know it was a specialbourbon that you wanted to share
and so many people thereprobably 12 or 13 people got to
taste history that night.
(08:26):
And then I had I believe I'mjust trying to remember what
else I had and it's just eludingme.
I was 136.
It's not there.
You know it's going to pop inmy head in the middle of this.
It's not there.
(08:48):
You know it's gonna pop in myhead in the middle of this.
And it was.
I.
I mean it should just be rightback on the shelf, but it's not.
I'm sure I took it.
Put it back anyways.
Uh, we, we toasted his life andthe whiskey that we drank was
special and that's kind of likewhether you're getting married,
whether you're gettingcelebrating a celebration of
(09:09):
life or your child's being born,these are where these special
bottles, that what would you saythat mark our lives and that's
(09:32):
what bourbon is.
And so when we're all drinkingand we're all tasting because
the higher proofs, I was justgetting everybody just a taste
uh, what I found?
That, my well, it would benephew no, not nephew, uncle's
(09:52):
cousin, one of my wife's cousins.
He is just 23 and he was intobourbon and it was very
unexpected that he would betalking and being so interested,
because usually younger peopleit's still pretty hot for them
and whatnot.
But no, he was, he was rightthere.
So, and and what it is is thebourbon, once again, is the glue
(10:16):
and the bond for the people.
But the people are more themost important thing.
So when you're all tasting andremembering and honoring
together, that's what bourbondoes.
It brings people together andit forms a special bond that
(10:41):
everybody there might not havehad, a bond so strong that once
we all shared the bourbon andthe whiskey, it was stronger
than ever.
So you know, it's just that'swhat bourbon means to me, that's
(11:02):
what bourbon means to so manypeople, that's what bourbon
means to me, that's what bourbonmeans to so many people, and
it's very, very, what would yousay?
Excellent.
I mean it's just excellent ofjust how and what bourbon means
to people, what bourbon means topeople.
(11:28):
And then you take someone likeWalter who makes it and then has
an experience that is designedto bring if you've ever been on
the farm out on the farm on aSaturday afternoon, a Tuesday
afternoon, the people that arethere.
You start forming bonds basedoff of his experience of the
farm, setting, the Adirondackchairs that are all around, and
(11:54):
he's got food.
People share food, everybody'stasting.
Or there's an area outside thatyou can smoke a cigar, but it
gets crowded.
Even though it's crowded, it'snot because you can spread out
into the area where they havecornhole, they've got fire pits,
(12:16):
the whole thing justspectacular.
He can put up a stage, a know amobile stage, and have music
there.
It's just what whiskey is about.
So I wanted to get into thatbecause, first off, I'm going to
do a pour.
(12:36):
Let's do, let's do a pour.
Since he's on Walter's ontonight, I'm going to do a pour
of the whiskey farm I shouldgrab.
They were there.
They are no longer there, soI'm just going to have to rely
on.
Okay, so this one is Kentuckystraight bourbon Is this?
(12:58):
Which one is this?
75.
This is a weeded bourbon 75corn, 15 wheat, 10 barley, six
years, and I love Walter'scherry, but I'm going to grab
this glass right here, myScotchy Bourbon Boys, glencairn,
and I'm going to pour a littlepour of this and I'm going to
(13:24):
honor my wife's uncle Peter.
He was an artist, very creativeartist, and a great father and
grandfather and kind of aspecial person.
So Cheers to Peter Balistrieri.
(13:48):
May you rest in peace.
Wow, that's special Love thatweeded.
If you can tell Walter, nexttime time down I'm probably
going to need another bottle,which could be soon.
(14:10):
All right, so there you go.
Uh, tonight we're going tobarrel bottle breakdown.
The baker's's number seven.
I opened this earlier.
I didn't grab any, I let it sitfor a little bit.
(14:31):
This one's actually signed byBaker Beam and I have to thank
Sandy, who was on earlier, forintroducing me to Baker.
For introducing me to Bakerbecause a couple times I was at
(14:53):
the kitchen table with her andwe were eating and Baker came
over one time and one time wewent over there and she
introduced me to Baker.
So it's kind of special knowingBaker Beam and it's really kind
of cool what they've done sincethe the original bakers, to
what they do now with the 13year and this special release
where baker's coming in andsigning the bottles.
(15:14):
I have a baker's 13 signed byfreddie, fred and baker all
three of them, so really kind ofa cool, cool bottle.
I have a regular bottle of 13that I drink from that's not
signed by any of them, so that'scool also.
But we're going to.
Baker's is to me in this bottleright here, which is the
(15:36):
original bottle.
So we're going to hit the lighton this.
The original was 107 proof.
Age 7 years, 53.
Which is 107 proof.
You know abv.
So here it is.
It was a sour mash whiskey, allright.
(15:56):
So baker's, which is kentuckystraight bourbon whiskey, is a
sour mash whiskey.
My here it is kentucky,kentucky Straight Bourbon
Whiskey.
My bourbon follows our Beamfamily tradition of putting our
best secret inside the bottle,not here on the label.
I, I distilled six generationsof bourbon skill into this
(16:22):
bottle.
That's a lot of secrets.
Please savor its smooth flavorover ice with a splash of water,
or however you take yourbourbon.
Baker, baker Bean.
So that's what's on this bottle.
So it wasn't a single barrel.
So that's what's on this bottle.
So it wasn't a single barrel.
So that bottle is how I startedin the world of Baker's and one
(16:49):
of the things that Baker didwith this.
What Baker's did was afantastic thing, one.
I followed his advice a coupletimes and put it on ice, which
is cool.
But one of the things I lovedabout bakers was the mouthfeel.
It was a very, very uh.
(17:09):
What it did was like it waslike sliding down, a slide into
pillows so it's 107 proof and ithad this slickery, slippery
aspect of it, as you put it.
You know, slid across yourtongue and then would go to the
(17:30):
tasting notes.
I haven't had it in a while andthere's not a lot left and they
don't sell this anymore, sothis is kind of special, uh.
So I'm gonna do, I'll be takingthat.
But baker's was after bookers,was something that I really
caught my attention and startedgetting me into bourbon to
(17:51):
eventually lead to doing thepodcast.
So that was kind of a coolthing.
That baker's seven this, thisbottle right here, which I still
have.
Some would have been, you know,at that.
All right, so let's get thisoff.
I don't know why I'm doing.
I did stop sharing good, solet's get that off and put up
(18:14):
what's supposed to be there forall you guys.
There you go.
We're on the well, there you go.
I got something happening rightthere as far as a background.
That is the baker's website, sokind of cool right there.
Hey, ricky, good to see you.
Um, so what we're gonna do isI'm first gonna barrel bottle
(18:37):
breakdown in my Crystal GlenCairn glass this one.
I don't know how I misplaced it, but I did.
It was gone for a good month,and so today I kind of dedicated
to searching for this, becauseone of the things that we're
going to be doing I believe it'sprobably going to be August, it
(18:59):
just depends it's still eitherAugust 9th or August 23rd I'm
going to do the Crystal GlenCairn Club tasting.
Anybody who has one of theseCrystal Glen Cairns from the
Scotchy Bourbon Boys will beinvited for a tasting at my
house.
I'm going to be doing thistasting once a year for the
Crystal Glen Cairn Club.
(19:19):
I understand a lot of peoplewho have the Crystal Glen Cirns
are out of state and won't beable to make it, but at the same
time I need to offer it for thepeople who want to make it.
So that's where we're at withthat right now.
So I'm excited about that.
I'll be putting that down, forI'll be putting it in the books
real soon which one it's goingto be, because I'm not sure when
(19:46):
I'm going to Columbus.
Um, just tuned in.
Um, whatever he was asking, whopassed it was my wife's uncle,
so he that's who I was toastingto.
Uh, all right.
So, uh, toasting too.
Uh, all right.
So, uh, let's get into this.
Uh, because we got to do it.
It's the old louisville whiskeycompany's barrel bottle
(20:07):
breakdown section old louisville.
You got to check them out incan in louisville, kentucky?
Uh, amin there has a greatexperience.
You can be going in there.
It's on appointment, so go tothe website, book an appointment
, go there.
He has a lot of whiskey thatyou can taste through in barrels
(20:30):
.
He doesn't sell anythingyounger than seven years old and
he is a great supporter of thepodcast and he also has this
spot on it with the oldlouisville whiskey company's
barrel bottle breakdown.
You got to go see amin there.
(20:51):
Uh, he does a great job.
I mean lots of fun and let'sjust get it like that.
How about that?
All right, so the barrel the oldlouisville whiskey company's
barrel bottle breakdown ratingscale is as follows.
It's based off of fourcategories smell, taste, body
(21:11):
and finish.
Uh, in those four categories.
We do barrel knocks with mybarrel hammer, my bung hammer,
right here, and you could get upto four knocks on the smell and
the body and you could get upto five knocks on the taste and
(21:33):
the finish.
Now, if one of the categoriesis exceptional, you can get an
extra knock called a but up upif you think that's it, but just
one category and that's it.
So there we go.
That is our barrel bottlebreakdown rating scale, and
(21:54):
let's get going with the oldLouisville Whiskey Company
barrel bottle breakdown.
I'm getting good at sayingbarrel bottle breakdown, don't
you guys think?
Anyways, like I said, I was ableto obtain this bottle at the
distillery, very excited to getit.
Now.
It is a seven-year, but it's aseven-year nine months.
(22:16):
It is a seven year, but it's aseven year.
Nine months.
It is a single barrel.
It is released at 107 proof.
So when you're doing the singlebarrels, this is uh.
The date that it was barreledwas 11 2016, november 2016.
It was in the warehouse cl-3,where most of the whiskey comes
(22:42):
from, for bakers, at 107 proof.
And now they've got.
I love the logo.
The logo is got like the greenhigh rye with the silver it just
if um and plus it's got I'msorry everybody it's got the
bookers, um, the bakers, uh, 107logo, but that that green right
(23:08):
in there that they put in forthe high rye you want to see,
yeah, you can see it.
And then also the.
If you look at any of the postsI did today, it was pretty cool
to see the picture that I putup.
I really liked it All right.
So here we go.
Capper on there has the classicbaker's cap, single barrel.
(23:37):
Yeah, this one is a little bitdifferent.
You can see that one.
And then this one has thebakers.
So that's it, but it's the sameshape and style.
Let's pour it into my Glen.
Let's put a little, because Iwant to even the put a little
(24:09):
because I want to even the.
No way.
All right, let's put a littlebit less.
All right, let's see about that.
That was just hanging, hangingout.
What's going on?
Maybe you can't do it on.
Oh, I didn't want to do that.
All right, here we go.
Let's see the crystal.
It makes like a little.
That's kind of cool, but I lovethat aspect of Glencairn's.
(24:33):
Let's see what this baker'sdoes, if you guys can see it
clings and it's.
But see, that's one thingthat's always been so good about
viscosity.
Now I've got something I don'thave to share on this one, but
I've got a little bit ofsomething on from breaking
(24:57):
bourbon before I do this.
And let's see, supernash cameon.
Obviously everybody's saying hi.
I don't think he said hi, butthe invitation's still there to
join us at any time, supernash,if you can make it All right.
(25:18):
So classification straightbourbon, um, company beam, some
tory.
Uh, the release date wasoctober 2024.
I want to say that it was.
This is from october 24 becauseI was looking all over.
I'm not sure if there wasanother release.
This was at the distillery, butI don't.
(25:40):
I don't think, I don't know.
It's age, seven year, ninemonths, and it also says it came
from the.
I want to say it came from.
It said bottled rude, fromwarehouse cl-3.
So it also came from cl-3.
So, which makes me think thismight be.
(26:01):
But the mash bill is undisclosed.
But there's a lot of people outthere that think the mash bill
is old granddad because theysaid it's double the normal
amount of rye.
And I'm going to tell you thatI I don't 73, 63, 63 corn, 27
(26:23):
rye and 10 malted barley.
I think that's.
That's not.
That's not as high rye as theytried to make it seem.
I think it's usually 73, 10,which is 83, and then you're
talking 17.
So that would mean it was 34 ifthey set it okay.
So that's one thing.
(26:43):
So the mash bill is undisclosedon this one, which is fine,
color amber.
Now baker's high ride bourbon isa brand new extension for beams
baker's line.
For beams baker's line, for forBeams Baker's line of bourbons,
it features the brand standardseven year age statement, but
changes things up by offeringtwice the standard amount of rye
(27:07):
in Baker's bourbon, accordingto the company.
So that does not.
Though Beam doesn't disclosemany of the of their mash bills,
it's possible that it's usesold granddad's high rye mash
bill of 63, 27, 10, which Ithink that speculation is wrong,
because if you say double,you're talking 34, you're
(27:28):
talking at least yeah, the allright.
So I'm ready to go everything,everything else at the moment
from there.
I've read, I've read what's onthe bottle and now let's see,
was there?
Yes, because a lot of timesthere's a thing from Baker.
(27:49):
So let's see what Baker had tosay.
Let's see.
No, I've always been a firmbeliever that being different is
something to be celebrated.
I shouldn't be touching thesignature.
Perhaps that's why singlebarrels hold a special place in
(28:11):
my heart.
Each one is a true original.
Through limited releases likethis one, we're once again
celebrating what it means to bedifferent.
Releases like this one, we'reonce again celebrating what it
means to be different.
Made from a mash bill distinctfrom our signature bourbon, this
release explores another sideof the spirit.
I hope you'll enjoy getting toknow this one-of-a-kind
character in the flavor thatmakes it unique.
(28:34):
And, just as you expect, thebottle in your hand came from a
single barrel.
Take a sip and taste thedifference baker bean.
So that's kind of cool, right,all right.
So here we go.
I'm going to start to come downon.
Let's see what we're doing here.
I'm going to keep that up.
(28:56):
We got all right.
So does anybody out there haveany of the high rye bakers?
All right?
So the nose on this is intense.
It's like one of those cherry,intense cherry candies, intense
(29:19):
cherry candies, and then Alittle bit of apple and some
toasted oak.
But it's very sweet.
(29:42):
I really love the nose on this,the viscosity, as always
(30:05):
Simming on the back, but thisdoes.
Let me see, wow, what makes meknow that this is an old
(30:26):
granddad.
Somehow the essence of baker'sis in there, like the, the
smoothness, the, the glidingover the tongue.
It's got a nice cinnamon punchat the back end of the palate.
Candied apples, dark fruits Wow, that's something quite special
(31:04):
.
That is a beautiful singlebarrel.
I really like that.
The finish is long with.
(31:25):
I would say it's like acinnamon cinnamon a little bit
of, with a spicy cinnamon on thefinish.
All right, let's try this again.
(31:47):
Okay, I'm picking up somecaramel.
All right, I'm ready.
So here we go.
The first category would be nose.
This isn't like your normalbeam.
There's nothing normal aboutthis.
(32:08):
This is a fantastic nose.
All the different flavors, it'scomplex, everything you want.
I am going to give this a fouron the nose.
Four knocks for the nose.
(32:39):
Let's see Like a toasted oakDefinitely dark fruits.
(32:59):
Oak, definitely dark fruits.
Um, this body is good, it's afantastic.
I mean the body on the tongueand the roof of the mouth is
unbelievable, doesn't quite?
(33:19):
Oh, it's in the cheeks a little, but the body's.
So I gotta give it a threebecause it's so intense up front
.
I love what it does in my glass, I love the foot and I give it
a three out of four.
The body is exactly whatbaker's body always is.
(33:44):
Because it's so.
It doesn't go out full out,Even when you chew it into the
cheeks and all around under yourtongue.
It's pretty muchstraightforward Tip of your
tongue, roof of your mouth allthe way back to the back of your
throat and that's where thebody is Now.
(34:04):
Taste I'm really liking this.
Let's see Taste.
All right, taste.
(34:36):
Here we go.
I really love this.
I don't think.
All right, I get in taste.
I get a nice, a little bit ofcaramel, a little bit of vanilla
on the front.
Then it goes to like a applecinnamon, like if you put
(35:03):
cinnamon.
Then it goes to like a applecinnamon, like if you put
cinnamon on an, but a spicycinnamon on an apple.
That's where it goes to.
Then it changes to dark fruitsand it does this long, long
holiday spice in like mullingspices, but more like that
(35:30):
holiday cinnamon clove kind ofthing that everybody that it's
just like this is would be afantastic christmas bourbon, I'm
gonna have to say.
On the taste, it's just I don't.
Let's try it one more time.
(35:53):
A little bit of toasted oak inthere seven years, it's like the
sweet spot.
On this I am going to say I'mgoing to give it a five out of
five on the taste.
So that brings us down to ourlast category, which is finish.
(36:26):
At the very, very end, afterlike two, three minutes, it
picks up a little bit of vanilla.
I would have to say it's one ofthe better finishes.
It's going to be interesting tosee what this is compared
(36:47):
comparatively and how I'm goingto be able to do it because
honestly, this is like mywheelhouse here.
You got it, it's a, the finishis a five with a, but up, up.
(37:20):
So this has finished.
An 18 out of 18, all right.
So the old louisville, allright.
So the old Louisville, the oldLouisville Whiskey Company,
bourbon bottle breakdown forbakers Seven high rye is an 18
(37:44):
out of 18.
And, folks, I'm just going totell you that how an 18 comes
about, in my opinion is basedoff of what you love.
For it to be an 18 out of 18,you have to love the flavors
that I'm tasting in this, and Ido.
There's just enough caramel inthere.
(38:06):
The finish is long, everythingabout this.
This is a spectacular bottle.
Uh, it's a.
Once again, it's a singlebarrel, so it's not like all of
them are like this, but thisparticular single barrel that I
was able to obtain is fantastic.
So now I'm going to pull in themiddle west spirits crystal
(38:28):
glenn thank you, ryan lang forthat and I'm going to put it up
against the original baker 7.
They're both 107 proof.
Now, if you look at this, Ibelieve the color this might be.
There's a little more.
(38:49):
Let's see.
Yeah, they're pretty similar.
All right, so we can put thisover here.
We got that there and now it is.
Now I will go overall.
When it comes to breakingbourbon.
(39:11):
They said caramel corn, which Idid not get, toasted oak and
stewed apples.
I could see I was picking upmore like cherry or dark fruits
on the nose.
Now the palette was caramel,cinnamon dough and dark fruits,
and I was getting caramel,cinnamon, apple and dark fruits,
and then the finish was ryespice barrel, charred toast,
(39:35):
dark fruits, long with lingeringsavory spice, which was the
like, whatever I so that's whatthey picked up there.
Now this is, uh, the bourbonaromas open, fairly uneventful,
with only a small number ofscents fully standing out.
Palette does taste in the veinof old granddad, with a good
amount of caramel mine does notand a cinnamon up from this is
(39:58):
see, it wasn't cinnamon, it wasa cinnamon back on mine.
This is where the bourbon agebegins to shine, with a layer of
rich dark fruits peppered inthe finish pops with an expected
amount of rye spice and barrelchar offering.
I don't get barrel char at all,meaning texture.
It's nice to see Beam give Bakersome love in 2024 with this
release and a 13-year-oldlimited release providing a
(40:21):
variation of the standard.
Baker's bourbon is interesting,but I'm not sure.
Now they are saying I don'tknow how it connects and
whatever.
But that's not me, so I'm notgoing to read that part.
Thank you, breaking Bourbon,for everything that you always
do for us.
You're a great source, areliable source, and we agree
(40:42):
with most almost everything thatyou do.
Now here we go.
We've got the two All right, sowe already know what I did on
that one.
This is completely different.
Although there's no, the noseis much now the nose in the
(41:17):
original one.
I actually got vanilla there's.
There was vanilla icing, likeon a cinnamon bun.
There's vanilla icing on thetop.
There's no doubt that's there.
Now is that in this?
This has been open forever.
(41:40):
It doesn't come At $107 each.
This is not coming close to thenose of this one.
The nose on this one is justnot.
It's slightly All right, let'sjust taste it.
Definitely different, I wouldsay.
(42:19):
Now they're trying to say thatold granddad, let's go get the
12 year or the 16 year.
I don't think that's fair.
I don't think you could put oldgranddad in a 16 year.
We'll leave that alone.
Um, we will leave that alone,alright, we will leave that
(43:00):
alone, all right.
That original Baker's has morecaramels.
I'm trying to see if it slidesthe same way.
(43:22):
This is pulling off quite thefinish.
Both of them pull off.
Huh, that is unique.
I have to say I like them both.
They're definitely different.
I guess this is why they had tocall it the high rye, because,
(43:49):
although very similar, because,although very similar, one is
more like that classic Kentuckybourbon and this one is like uh,
it doesn't deal with caramel itdeals more like a cinnamon bun
or this is more like caramelstrudel.
(44:11):
So it's just like what you like.
It comes down to both fantasticpours.
(44:40):
If I had to walk away with one,I'm walking away with the bakers
.
High rye um, the originalbakers has a little bit of
bitterness from the barrelbarrel, char, wood, wood.
You know there's something init, but the caramel makes it
balance out nice and it's stilldelicious, whereas this does not
(45:00):
have that.
There's a sweetness to it wherethere was a little bit of
leather in the bakers originally, there's none of that in this.
Leather in the bakersoriginally, there's none of that
in this.
No, I just have like.
After mixing the two, I have abunch of caramel at the end,
just like, like, just sittingthere right in the middle of it.
(45:25):
It's I don't I.
I would say that I'm gonna pullthe high ride, but who has to
make a decision?
They're both fantastic whiskeys.
So I have this other singlebarrel right here and it's seven
.
I had an eight-year singlebarrel Baker's which I just had
(45:45):
finished off a while ago.
This is my wife's favoritewhiskey, one of her favorites.
This is my wife's favoritewhiskey, one of her favorites.
If you had to rate her favoritewhiskeys, it would be Roxy's,
would be Baker's, and then itwould be it would be Baker's,
(46:05):
and then it would be IW Harper.
And what comes after IW Harper,what, what else?
I mean she loves makers too,too, and that is an announcement
that I wanted to make.
Uh, the Scotchy Bourbon Boys,uh, on September 4th, with uh
Rob Samuels attending, will bedoing a private select uh pick
(46:29):
at Maker's Mark on Thursday,september 4th, 9 am.
So that's going to be a special.
So, everybody out there, wewill have a private select
Maker's Mark for the ScotchyBourbon Boys.
I'm trying to figure out whatI'm going to call it, but we'll
(46:52):
figure it out when we do it.
So it should be a fantasticfestival.
And then also, I want to say toJohn and I was thinking, john
and Randy, I was thinking ofleaving Thursday night and then
coming down, and because SuperNash has his hotel there, but
I'm not going to be able to dothat because there's no way,
(47:15):
because this is our next podcast, this is the Garrison Brothers
Guadalupe, and this is going tobe fantastic.
So, everybody, the next podcastthis Thursdayursday, we will
have dan garrison on and he willbe talking about his guadalupe
(47:38):
and I am so excited to uh tastethis with him.
Uh, garrison, texas, uh bourbons.
I really haven't gotten into it, and and it all has to do
besides Rosewood Bourbons andRise, besides that, there's TX
and there's Garrison Brothers,but it's too far to it from your
(48:03):
deck.
No, it starts at 830, and forme to get there by 830, that
means I'd have to leave by 3o'clock and I just not going to
happen.
It's just not.
I just can't do that.
I would love to do that though,but Texas is not.
It's not that I don't likeTexas bourbons, it's that it's
(48:27):
far away, and I've been stickingto this stuff, and if you have
ever noticed the podcast isPennsylvania.
I still haven't gotten toVirginia for the George
Washington Mount Vernondistillery, ohio, indiana,
(48:50):
wisconsin, michigan,pennsylvania, all surrounding
states and pretty much theMidwest.
So this is going to be our firstreally big endeavor into the
Texas bourbon, and I'm excitedfor that.
I'm excited with uh to to havedan garrison on.
(49:12):
We're gonna also have uh thewhiskey doctor on along with, if
he can make it, because he'sthe one uh that set all this up,
and I appreciate that.
So there we go, garrisonbrothers, uh, guadalupe, uh,
will be tasting on Thursday andthen I'll leave early Friday
(49:38):
morning and get to Chicago,hopefully between 9 and 10
o'clock their time.
That's it for the podcasttonight.
As far as that, youtube andFacebook, if you want to stay on
for a little bit longer, wewill be staying on talking about
, but we are going to end it forthis purpose.
(50:02):
I'm not sure what's going on,but hopefully it must be
something in India at thismoment that, although my, my
shorts keep doing really well,the long podcasts and on YouTube
have kind of died off a littlebit, and I don't know why it
(50:25):
might be.
There might be many differentreasons.
So what I'm going to do tonightsigning off, let's see.
I'm probably going to havelittle Steve-O.
Take us out and see if they'regoing to keep attacking me.
They didn't attack us the lasttime we used it, so might as
(50:45):
well try it again.
All right, I mean, I do love.
I'm not sure what it could beOur theme song, but who knows,
we'll try it both ways.
All right, everybody.
(51:07):
Wwwscotchiebourbonboyscom forall things Scotchie Bourbon Boys
.
And remember, we're on Facebook, instagram, youtube and X,
along with Spotify, iheart,apple or whatever format that
(51:28):
you use, we're there.
Format that you use.
We're there.
But just remember if whetheryou watch us or you listen to us
, make sure you like listen,comment, subscribe and leave
good feedback, that goodfeedback means so much.
And remember good bourbonequals good times and good
friends.
Thank you everybody tonight forlistening.
(51:48):
Remember don't drink and drive.
Drink responsibly and live yourlife uncut and unfiltered.
And we will try this.
Let's see where we're at, let'sgo, ai will take us out.
Speaker 3 (52:19):
Thank you just twice a week, whether it's Ohio,
kentucky, milwaukee or SouthCarolina, you listen along and
have a good time.
We make sure to leave the badtime behind.
(52:39):
Bourbon is the blood that makesa lifelong bond with our
friends and neighbors, even someacross the pond.
I can't wait until the nexttime we meet, because I'm always
looking for the next bourbon.
Yes, please, I'll have it neat.
Show me the way to anotherwhiskey, all right.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Cardiac Cowboys
The heart was always off-limits to surgeons. Cutting into it spelled instant death for the patient. That is, until a ragtag group of doctors scattered across the Midwest and Texas decided to throw out the rule book. Working in makeshift laboratories and home garages, using medical devices made from scavenged machine parts and beer tubes, these men and women invented the field of open heart surgery. Odds are, someone you know is alive because of them. So why has history left them behind? Presented by Chris Pine, CARDIAC COWBOYS tells the gripping true story behind the birth of heart surgery, and the young, Greatest Generation doctors who made it happen. For years, they competed and feuded, racing to be the first, the best, and the most prolific. Some appeared on the cover of Time Magazine, operated on kings and advised presidents. Others ended up disgraced, penniless, and convicted of felonies. Together, they ignited a revolution in medicine, and changed the world.