April 16, 2025 • 50 mins
This batch of Booker's, named "Barry's Batch" in honor of former Beam CEO Barry Berish, delivers a remarkably smooth drinking experience despite its 125.7 proof, with rich caramel, peanut butter, and warm spice notes creating a perfect fireside sipper.
• First Booker's release of 2025 (Batch 2501) honoring Barry Berish, former Beam chairman who passed away in early 2024
• Aged 7 years, 2 months, 4 days with barrels from five different warehouse locations
• Classic Jim Beam mash bill: 77% corn, 13% rye, 10% malted barley
• Exceptional caramel-forward aroma with notes of peanut butter on the nose
• Drinks smoother than its 125.7 proof might suggest
• Adding a few drops of water enhances the peanut butter fudge notes
• Over ice brings out more graham cracker and reduces any mustiness
• Our barrel bottle breakdown score: 15 out of 18 possible points
• Available for approximately $100, making it a solid value for a premium limited release
• Demonstrates Fred Noe's commitment to maintaining Booker's legacy and quality
Remember, as Booker always said, enjoy it "any damn way you please" – neat, with water, or over ice!
The first Booker's release of 2025 pays heartfelt tribute to a bourbon legend who helped shape the industry as we know it today. Barry's Batch, named for former Beam chairman and CEO Barry Berish, celebrates a man who guided the company for over 40 years until his passing earlier this year.
This exceptional batch delivers everything bourbon enthusiasts seek in a premium barrel-strength release. At 125.7 proof, you might expect an aggressive heat, but Barry's Batch surprises with remarkable approachability. The nose immediately captivates with rich caramel aromas complemented by hints of peanut butter and vanilla that promise a memorable tasting experience.
The flavor journey begins with honey sweetness on the tongue, developing into luscious caramel mid-palate before revealing warming cinnamon and allspice notes. What truly distinguishes this batch is its perfect balance – delivering full-bodied intensity without overwhelming the palate. Following Booker's philosophy of drinking bourbon "any damn way you please," we explored it neat, with a few drops of water (which amplified delightful peanut butter fudge notes), and over ice (bringing forward subtle graham cracker flavors).
Aged 7 years, 2 months, and 4 days, this release demonstrates the meticulous barrel selection process that has become a hallmark of the Booker's brand. The blend incorporates barrels from five different warehouse locations, creating a complexity that tells the story of Kentucky's unpredictable aging environment. Each sip offers a window into why Booker's remains one of the most sought-after limited releases in American whiskey.
Whether you're a longtime Booker's enthusiast or new to barrel-strength bourbon, Barry's Batch represents a fitting tribute to both its namesake and the enduring legacy of the Beam family. Pour yourself a glass, raise it to Barry, and discover why this bourbon scored an impressive 15/18 on our scale. What memorable bourbon experience will you share with friends tonight?
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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 (00:51):
We'll see you next time Telling the truth.
Yeah, we're the scotchy burningboys Raising the hell and
(01:14):
making some noise.
Yeah, we're the scotchy burningboys.
We're here to have fun and wehope you enjoy when we have fun.
Speaker 1 (01:58):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon BoysSpecial podcast tonight.
Roxy is here tonight, out ofnowhere she appears.
I was telling her how everybodyyou know Super Nash is here,
this is a bad week for CT andeverything, and how I've been
(02:20):
doing this alone and everything.
But tonight she's like what areyou tasting?
I'm like Booker's.
She's like I'm in.
So one of the things that wegot a lot of people on tonight
watching on YouTube and Facebook, everybody it's been a little
bit Greg Schneider.
We are doing Booker's and GregSchneider, previously the master
(02:44):
distiller of Chicken Cock, andnow he's headed off in another
direction and we will be havinghim on to talk about this soon
when he gets everything in order.
But he has been in the businesssince I believe if it's off the
(03:05):
top of my head 1978.
He can correct me if I'm wrong,but I think that's what I
remember.
And he's worked for Wild Turkey, jim Beam, he's worked I mean
it's an amazing career Old Forceor Brown and Foreman, he's just
had such a good career.
But he also knew Booker and heearlier in the when we were
(03:29):
getting ready.
It's like he's been so much apart of everything.
He even you know one of ourguys, scott McRae, got a bottle
of Russell's Reserve 13 andGreg's like I know Russell's
Reserve and so he's.
If you've listened to thepodcast, you know Greg's like I
know Russell's Reserve, and soif you've listened to the
podcast, you know Greg's areally good supporter and we
(03:51):
have him on.
He's up at the top with AlanBishop, and Greg and Randy Prass
are all up there as the toppeople that join us and we
really love every moment that weget to spend with them in
Kentucky.
Every time we do somethingtogether, it's just the bourbon
is always fantastic, but thefriendship is beyond anything
(04:12):
that I ever thought would happenyeah, there's.
Speaker 3 (04:14):
Look at, there's some big news.
Greg says four branches.
Press release is coming outthis week and you heard it here
first yep, there you go.
Speaker 1 (04:23):
He's new.
I'm not good, I can't releasethat kind of stuff without craig
schneider permission, and Iguess we just got it.
He's going to be the masterdistiller of four branches, so
that's really kind of cool.
So, all right, everybody,wwwscotchiebourbonboyscom for
all things scotchy bourbon boys,normally.
Um, we have a t-shirt, but wesell t-shirts and we sell the
(04:45):
glenn.
Glenn karens, the scotchy boys,urban boys, glenn karens.
Uh, you can order them off thewebsite.
I don't know if we've checkedthe orders.
We should probably check thoseorders.
I push it every time.
I can't do everything, yeah, Iknow.
And then also, I alwaysencourage you if you're trying
to get one of our barrel picks,like our lily and sinclair, or
you're trying to get, um, one ofthe glasses or the t-shirts,
(05:08):
contact me directly and I'lljust say I can send it to you.
We work through venmo.
It's real easy kind of stuff,so I'm super excited, um,
tonight.
Uh, also, before I talk aboutthat roxy, I also have to tell
everybody that we're on Facebook, instagram, youtube and Axe,
(05:28):
along with all the major podcastformats Apple, iheart, spotify
mainly, but anywhere you listen,however you listen, however you
watch us, just remember to like, listen, comment, subscribe and
leave good feedback, especiallyon apple.
If you can go to apple and justkeep giving us five stars, I'd
(05:48):
like to get the rating up.
Uh, we got a couple things.
Uh, last week we talked aboutit a little bit and this week I
want to talk about it a littlebit more.
I'm going to quick share thescreen here and I want to see it
.
So far, no, let's see, that'sit.
I think I want to say I'm goingto hit share, screen share, and
(06:11):
then over there that comes up.
All right, I'm going to go here, all right?
No, no, yep.
So feed spot is a place thatranks podcasts.
It's from a podcast databaseand they rank all the different
categories of podcasts and I'mgoing to include a link on the
(06:37):
podcast either on YouTube whenI'm done tomorrow or I'll even
throw it in the comments onfacebook and then I'll also
include it on our audio.
But we were ranked by feed spotas out of the six best whiskey
podcast, the 60 best whiskeypodcast to listen to.
(07:01):
Um, we were ranked third, we'rethree, and it's right there and
it comes up, and I have to dosome things.
They've been asking me toupgrade everything as far as the
ranking and do that and putsome stuff, put the links to the
website and everything, and Igot to do that.
(07:21):
But you know, like you said,where's the time, but I was just
just.
We're really honored by feedspot, so check that out, go to
feed spot, look up whiskeypodcasts and and we come up as
the third whiskey podcast of thetop 60 in on of their list so
that's kind of cool, so I justwanted to share that with
(07:41):
everybody, that's really cool.
And so I mean, it's like when itfinally sets in, you know it
sinks in and you're just likewhat, how is that possible?
All right, so anyways, allright, we got to hit this.
Speaker 3 (07:59):
Because hard work pays off.
Speaker 1 (08:01):
Does it?
Yeah, it does.
I think so too.
We'll keep up Spanky's.
What just happened?
Oh, did that.
Speaker 2 (08:10):
How did that even happen?
Speaker 1 (08:12):
It's supposed to go right here so that we can look
Spanky congrats so thanks.
Good Thanks for watching Spankytonight.
There we go.
We got Thomas Anderson.
He's a favorite of the podcast.
There we go.
We got Thomas Anderson, he's afavorite of the podcast.
And Tater Dom said what I can't.
Speaker 2 (08:30):
Oh, cheers.
He said cheers to Thomas.
Speaker 1 (08:33):
There you go, All right.
So there we go.
We got all that covered, right.
We got all the promotionalstuff covered.
How's your day going?
How did it go?
Today's tax day?
How did?
Speaker 3 (08:46):
they go today's tax day folks um.
They're done, so that's goodit's a it's a relief.
Speaker 1 (08:51):
What would you say?
It's a relief of heavy weight,because not only is roxy, do my
own, she does all of our taxes.
She does the business and helpsme with the business end of the
scotchie bourbon boys.
She runs her business plus.
Then she combines my incomeinto it and she has to figure
out all that stuff and we'veevolved good web designer she's.
(09:14):
She did our website, which weget a lot of uh kudos for.
We've we got to really kind ofupdate it soon, yep, and then
all you know, but once we getthrough tax season, this is
usually the time when we have alittle bit of time right right.
That's why I want some bourbontonight to celebrate being done
with so tax season, so they alsodo other people's taxes too,
(09:40):
not just so there's a little bitof information on um, on the,
on the bookers, and I got thatagain.
We can do this whole thingagain.
I think that was do you, wasthat it?
Okay?
Man, uh, 60 best.
Okay, that's what we want to do, share, I'll come over here and
(10:00):
then we've got.
Yeah, so that's the, the reviewon it.
But here is bookers.
So tonight, um, and then I alsothink home, nope, that's the
other one, the bookers.
This is batch 20, 2501 berriesbatch and um.
Okay, let's accept all cookies,all.
Speaker 2 (10:24):
All right.
Speaker 1 (10:25):
So it's got the card and the card has everything on
it and forever we read the carduntil I found out I could share
the screen and you all could seethe card while I read it.
But anybody on YouTube or onYouTube I'll read it.
But so this batch is calledbarry's batch and um it's about.
(10:50):
So the first us relief ofbookers of 2025 collection is a
booker's batch 2501 barry'sbatch.
The batch is named in honor ofbarry barish, former beam
chairman and ceo and a dearfriend to Dad and me.
He was a legend at Beam,guiding us for over 40 years.
Sadly, barry passed early in2024, and we miss him plenty.
(11:12):
So with this release, wecelebrate who Barry was and
share just a few of the reasonseveryone loved him so much.
Now we can do our best tosupport our Okay All right, so
that was Greg talking aboutdoing our best to support the
(11:34):
government and, yeah, with thetaxes.
But in 1955, we hit a bigmilestone.
Our family had been makingwhiskey for over 200 years.
It was high time for somefestivities, particularly after
the rough go of it bourbon hadin the 80s In 1995, not 1955.
Speaker 2 (11:54):
Sorry about that.
Speaker 1 (11:55):
They had the rough go of it in the 80s.
Barry took the opportunity tothrow a party bigger than any
we'd ever had, bringing peoplefrom around the world for food,
drinks and a good time all day.
Jerry brought beam pride toeveryone in the crowd.
He stood front and center onstage from morning to night, his
energy never flagging,highlighting what we'd
(12:20):
accomplished and drumming upexcitement for all we were about
to achieve.
Accomplished and drumming upexcitement for all we were about
to achieve.
He hosted the main event of theafternoon, where we invited
anyone and everyone named JimBeam to come over and join the
leaders on the stage.
He proclaimed their nameslouder than anyone else, proud
to be honoring the name.
Above the door.
I could still see himsurrounded by dozens of those
(12:42):
Jims beaming.
If it weren't for Barry, wewouldn't be where we were today.
We're more than grateful foreverything he did and everything
.
He was A real good guy andtruly one of a kind.
So here's to you, barry.
You'll always be in our hearts.
So.
Speaker 2 (12:58):
Greg.
Speaker 1 (12:58):
Schneider, were you in that at that party?
Because?
Speaker 2 (13:01):
that sounds like something you might have been at
.
Speaker 1 (13:03):
But anyways, that's a question.
So this is the first release ofthe Booker's 25 collection,
booker's Batch.
Can you read that or?
Speaker 3 (13:11):
no, read what.
Speaker 1 (13:13):
That.
Speaker 3 (13:13):
Uh-huh.
Speaker 1 (13:14):
We want to read that.
Sure, our collection isBooker's Batch 2501, berry's
Batch Bourbon, and here's themaster distiller notes.
Speaker 3 (13:27):
The color of Berry's's batch is a bright
golden amber, inviting you tolean in and take in the
wonderful aroma.
The nose is warm and welcoming,with hints of vanilla and a
touch of sweetness from the morethan seven years it spent aging
in a new white oak barrel.
When I took a sip from thisbatch, the cozy flavor that
filled my mouth reminded me of achilly January morning, perfect
for enjoying a good bourbon.
(13:48):
The balanced finish was smoothand left me wanting more.
It's just that good.
I know Dad would have loved tocelebrate his longtime friend
and colleague with this bourbonnamed after him.
I really hope you enjoy Barry'sbatch as much as I enjoyed
creating it.
Speaker 1 (14:06):
All right.
So that's what good bourbondoes Bring friends together and
turns conversations into lastingmemories.
This batch is made up of fourbarrels from four production
dates that were aged in fivedifferent warehouses.
The age of the batch is sevenyears, two months and four days.
The proof of the batch is 125.7proof.
(14:28):
The breakdown of the barrelstorage for the batch is as
follows 41% came from the fifthfloor of the seven-story
warehouse Three.
Three, Fourteen came from thefifth floor of seven-story
warehouse one.
Four percent came from theseventh floor of seven-story
warehouse one.
Four percent came from theseventh floor of nine-story
warehouse H.
(14:49):
Thirty-two percent came fromthe fifth floor of seven-story
warehouse X and nine percentcame from the fourth floor of
seven-story warehouse G.
So there you go.
That's the breakdown of that.
I'll get us off back over tohere.
Speaker 2 (15:05):
Stop sharing.
Speaker 1 (15:05):
All right, right, there we are so this batch you
just heard it buries batch, yougot the whole background on it,
but now, um, we're gonna givethis baby.
So, bookers, is the reason whyI really got into bourbon.
Honestly, do you remember?
It was kitchen table, yep, andI couldn't get it.
And I had seen it and I had noidea how batches work and this
(15:29):
had to be like early 2019 and Ihad looked for it and it had
come out and then it went away.
I didn't know that.
I thought it just went awaybecause it was going to come
back.
Um, so greg says that's anawesome maturation.
Those are awesome maturationlocations.
Would love to taste it.
(15:49):
Well, I'm telling you, I boughtthat same thing so great, all
right, all right so, but I wouldsay so too.
But you are invited, you knowyou're invited to my house any
time and I've got a lot ofbookers, I mean, and I got
(16:11):
bottles I would open for you,like bottles from 19,.
I believe the one is 1998 thatI got.
So those are the reason to openEverybody, the reason to open
everybody, the reason to openspecial bottles is Greg
Schneider comes to your house.
That is a reason to open aspecial bottle.
(16:32):
There's births of your children, there's weddings, and Greg
Schneider, a master distiller,comes and visits you.
Look at that.
That little extra has to break.
There we go, distiller comesand visits you.
Look at that, that one that partof the look at that, didn't
that little extra has to breakthere we go getting this baby
off.
It's got the wax, the wholething, even the bead with the
(16:56):
ribbon, and you got the beamwith the wax.
I mean it's just so beautiful,you got your special label, but
in and it comes, and it comeswith this box, it's got.
Speaker 3 (17:08):
Booker on it that we have smoked drinks in.
Speaker 1 (17:10):
Yeah, it's going to be a smoker box.
And then what?
I just read this little cardcollecting thing you got here
that you keep with each one.
It's really kind of cool BadStory everything that you got
those.
I love those.
And then it's got what booker's.
You know what booker?
Originally he wrote up a label,but then fred bookers the
(17:36):
whiskey.
I.
I want to think that that oneis baker's bourbon, baker's
Bourbon it's always.
The whiskey in this package isthe highest grade bourbon
created, created by me here atJim Beam.
(17:57):
It is bottled, uncut andunfiltered.
My grandfather, jim Beam, likedhis whiskey from six to eight
years old.
So, yep, there you go, and thisone's a seven year, so here we
go, here's the pop.
Speaker 3 (18:18):
Oh my god I'm drinking out of a fancy.
Yeah, do the middle westspirits um glenn I did, I did
get you a scotchy but you candrink.
Speaker 1 (18:26):
I want you to, just like you can smell it.
Speaker 3 (18:30):
It's just coming out, it already came out a lot of
vanilla on the nose just comingout of the bottle.
All right, you can pour yoursfirst.
I got it.
Speaker 1 (18:46):
Got rid of the mixed up, all right.
So what Booker used to say andwhat Fred says is drink it any
way you damn want to.
Speaker 3 (18:59):
that is their favorite well please, any way,
you damn well please, I thinkany damn any way.
Speaker 1 (19:05):
You, I got a t-shirt that says okay, okay.
Last year when I got it, theywere.
I asked and I got a 3xl.
Even that was even cooler, but,um, they, that's one thing from
the start that Jim Beam's goingto do.
I almost knocked that over.
Speaker 3 (19:20):
No, don't do that.
What kind of pour is that?
Speaker 1 (19:22):
What did I do I?
Lose my mind, I don't think Ican roll it.
Nope, give me that other Glenn,so I can pour out a little.
I just want to, all right.
Oh, it's right there you canroll it, but I will say, um,
(19:43):
they definitely.
It is very warm and cozy.
It's like when you meet fredand freddie.
Uh, we know, sandy, no specialpeople, um, super nice, they're
just everyday people producingfantastic.
They're, they're, they're incharge of the stewardship of
their families whiskey and theyhave produced some awesome
things.
Freddie has come up his umlittle book.
(20:04):
Uh is fantastic what he doesthere and everything.
But there you go to their houseand uh, whisk, they have the
perfect whiskey, sour.
They know how to make it.
They know the exact ummeasurements of everything and
it's a frozen delight.
They, they do it like a slushyand it goes down real easy.
Oh yeah, you could get introuble, that's for sure.
Speaker 2 (20:25):
And then we have, oh my gosh any damn way you please
there you go and walker, you'reon.
Speaker 3 (20:31):
You made it.
See I, I got the.
You couldn't stay away.
Speaker 1 (20:35):
He's he said he was training but he got on hi walker
.
Um so, uh, any damn way, youplease see walker's always there
for me, please part right, yesyou did.
I got a t-shirt that says that.
But um, the other aspect of itis it's kind of like what booker
, when el Elmer T Lee Bookerthey had different perspectives
(20:58):
that on whiskey than what we did.
For instance, ryes were whatthey always thought you would
mix drinks with.
It wasn't something that youwould drink straight.
They really felt rye was areally good.
The whiskey flavor came outthat way.
And then also they also saidthey didn't think anybody would
(21:20):
ever drink barrel strengthconsistently.
Speaker 2 (21:23):
They wanted to put out a barrel strength.
Speaker 1 (21:26):
When Booker put this out, he wanted it so you could
proof it down yourself.
He didn't think that 1986, whenhe started doing this.
Now it's 2025.
So the last 40 years it wouldevolve into people, a massive
amount of people, just onlydrinking at barrel strength.
So tonight we're going to dothe barrel bottle breakdown, but
(21:51):
then I've got a glass with somerocks on it.
Then I've got a glass with somerocks on it and we can put it
over the rocks, because,honestly, this is something that
when you have a barrel strengthlike this at 127, I want to say
.5.
Speaker 3 (22:03):
125.
Point something here it comes.
Speaker 1 (22:11):
I got it Seven years, two months, four days, and it
is 62.85, which we'll put it at125.7.
So there's the dyslexia.
Correct, as usual, no there'sthe dyslexia in me 127.5, 125.7,
that's dyslexia at its best.
(22:31):
So you know again, any damn wayyou way you want.
Speaker 3 (22:36):
Now we got a little bit of water so that any damn
way, you please any damn way,you please thank you, I gotta
get it straight, right that'swhat I'm here for I gotta get it
straight.
Speaker 1 (22:47):
So this booker's first of the year exciting.
It's always, um you know, march, late march, early april, and
then last year they come outwith four.
What a couple times they'vecome out with five.
But it's nice to see it back inthe seven year range.
And then also, this is going tonow be our old louisville
(23:08):
whiskey company barrel bottlebreakdown.
Make sure the next time you'rein Louisville you stop in and
see a mean at the old LouisvilleWhiskey Company.
I can guarantee you it's anexperience unlike any other.
Speaker 2 (23:21):
So our Barrel Bottle.
Speaker 1 (23:22):
Breakdown scale is based off of Knox.
We've changed it to Knox.
Speaker 3 (23:30):
We're not doing anything.
Speaker 1 (23:32):
We're just being, we're not bashing anything.
Speaker 3 (23:34):
No, no, we're not going to, that's just being.
We're not bashing anything.
No, no.
Speaker 1 (23:35):
We're not going to.
That's got a negativeconnotation, but we're going to
be doing knocks.
So this is the first time thatRoxy's been on a barrel bottle
breakdown Since we changed it.
Yeah, kitchen table reminds meof 9-11-0.
So I'll read that in a littlebit after we do this.
But the barrel bottle breakdownscale is based off knocks.
(23:58):
I've got the knocker and I'mgoing to knock.
Speaker 3 (24:00):
And you say that doesn't have.
Speaker 1 (24:03):
I've got.
I've got the whateverconnotation yeah and then um.
Speaker 3 (24:07):
I can't say bashing, but we can say knocker.
Speaker 1 (24:11):
What?
It's a knocker Someone'sknocking.
Anyways, I'm going to knock onthis barrel too when we do it.
So know that the scale is basedoff of aroma, taste, body and
finish.
The taste and the finish youcan get up to five knocks.
The taste and the finish youcan get up to five knots.
(24:34):
The aroma or nose and the bodyyou can get up to four knots
total.
But if there is an exceptionalcategory, you get a bonus
knocker.
You can add what you came upwith a butt up up, A butt up up.
We had a butt up up we didn'tchange the butt up up, because
(24:55):
that with a butt-up-up, abutt-up-up, we had a butt-up-up.
Speaker 2 (24:57):
We didn't change the butt-up-up Because that evolves
into a butt-up-up.
Speaker 1 (24:59):
And so you could get a total of 19 out of 18 for a
perfect score, but you can onlyuse the butt-up-up in one
category.
So there we go.
Speaker 3 (25:14):
John Ritz headed to pick a battle's it's, it's there
and made it no, no, he'stalking about the bookers
heading to the store.
Speaker 1 (25:20):
Yep all right, so in the, in the, so I've got, uh, no
I'm not gonna share it, but I'mgonna go over here and me and
you can come over to we've got alittle bit of something All
right.
So from Breaking Bourbon Ibasically it comes down to the
(25:42):
distillery is Jim BeamDistillery.
Release date was March of 2025.
Like I said, late March, 125.7proof.
We already talked about that.
But the mash bill is thatclassic Jimim bean mash bill of
77 corn, 13 ryan, 10 maltedbarley.
Um, I agree, the color of thisit's a very deep amber.
(26:03):
It's an amber, very red.
It picks up that little bit ofred, of amber right.
Speaker 3 (26:09):
Yeah, it looks like the color of amber.
Speaker 1 (26:14):
It's $100.
It was $99.
It's right there.
I've been holding that price.
But the caramel oh my God, doesthat smell good.
Speaker 2 (26:25):
Mm-hmm.
Speaker 1 (26:26):
That's the most caramelly nose on a Booker's, I
think.
Speaker 3 (26:30):
Yeah, but it also has like a.
It's like a peanut buttersandwich.
Speaker 1 (26:38):
Okay, so here's what they said Seasoned oak.
Pleasant, it's peanut caramelcinnamon.
So wait, but this is when Iwent.
Speaker 3 (26:49):
Oh see.
Speaker 1 (26:50):
We haven't drank it yet.
Speaker 3 (26:52):
Yeah, but just so you know, I hit it right on the
nose.
Speaker 1 (26:57):
The nose.
That's pretty funny.
All right, so the body of thisbaby rolling around, it sticks
pretty good.
Speaker 3 (27:04):
But I'm going to say it's not the longest, well, I
guess, watch this.
Speaker 1 (27:08):
I mean, where are they?
Okay, there they are.
Are they started?
Speaker 3 (27:11):
Oh, look it, They've started.
Nice long legs, are you seeingthem?
Like, like, like, they'resubtle, oh they're now there.
Look at how once they go, thoseare all the way down yeah, it's
long and the legs are very,very thick I mean it's just
(27:33):
holding in there.
It's being stubborn.
There it is.
Speaker 1 (27:37):
As it runs back into the glass.
Speaker 3 (27:41):
It's actually coating the glass like caramel, like if
you had caramel in the glass.
Speaker 1 (27:46):
Super Alright, here we go.
I'm excited.
Speaker 3 (27:50):
I do smell that, that vanilla, the cinnamon, the
caramel now Alright, here we go.
Speaker 1 (28:06):
That's a good boogers .
Speaker 3 (28:09):
I'm going to wait for taste number two after that.
Speaker 1 (28:11):
Look at the legs now.
Speaker 3 (28:13):
My palate's shocked.
I'll show everybody that.
Speaker 1 (28:16):
I mean that is amazing.
What's going on in that glass.
Right there you can see howthick they are.
Same thing everybody up onYouTube.
It's very I don't see how a125.7.
Speaker 3 (28:42):
It doesn't really drink like it's that high proof
at all.
No, the body.
Speaker 1 (28:46):
Now there's like a cinnamon breath mint in your
mouth after I taste like yeahbut you taste that almost like a
.
Speaker 3 (28:58):
That's a warm buttery oak.
Um, I mean, here's a palate,but it's sweeter.
Speaker 1 (29:04):
I'm breaking sweeter breaking bourbon gives the
palate.
Caramel, peanut butter fudge,okay, yeah cinnamon allspice.
I think the allspice is in mychest honey no, the allspice.
Speaker 3 (29:14):
I think the allspice is in my chest.
Honey, graham cracker tobaccoand a slight mustiness yeah, you
can definitely maybe on thefinish.
Speaker 1 (29:24):
I would say the little tiny bit of the element
of a dusty on the finish so thehoney starts on the tip of your
tongue, but as you swallow, thegraham cracker starts to happen.
Speaker 3 (29:37):
The peanut butter.
I don't get a lot of grahamcracker.
No, not the graham cracker thecaramel.
Speaker 1 (29:42):
So it starts off.
Honey goes to caramel in themid palate.
By the time it hits the back,you pick up some of the cinnamon
and allspice, but that's whenyou taste the peanut aspect of
it.
But then, as it goes to theback, See of it.
Speaker 3 (29:58):
But then as it goes to the back I get all the peanut
on the aroma or the nose andthe palate for me has the as a
spice, the oak, the little bitof that mustiness, bit of that
mustiness Hawker goes, he sayswhat's?
Everybody drinking.
The finish, they say, is alittle bit nutty.
Speaker 1 (30:22):
It's a little persistent nutty undertone.
Yeah, you get that on thefinish Linger.
And spice the spice too alittle bit when I have a hard
time it loses the sweetness onthe palate, I would say the
tobacco.
If there's a tobacco orlingering spice or allspice,
that's not a finish.
I don't get that at all.
Speaker 3 (30:38):
No, I get it on the finish too.
Speaker 1 (30:41):
This is a delicious.
Speaker 2 (30:44):
This is delicious.
Speaker 1 (30:46):
I think this is the best one in a couple years.
Speaker 3 (30:49):
It's really like a fireside sipper, like when you
want something that's warm andcozy and it's got the spice but
it's it's not burning all theway down at all.
It's a nice, just spicy flavor.
Speaker 1 (31:06):
I'm looking for the the to add some water.
It's by the refrigerator, seethat, oh, your cup yeah this or
the copper cup.
Be careful, you see it in there, the pipette.
Oh, thank you, um, martin duffy, you definitely was the one who
was able to get the pipette, soI'm going to see what happens
(31:26):
to it when I add a little bit ofwater, because this is
something definitely with a witha 125.7 that I have no problem
doing.
I put two drops.
Speaker 3 (31:34):
What do you want?
One or two?
Speaker 2 (31:38):
Two is good, here we go.
Speaker 1 (31:43):
One, two.
All right, so the Pipette thisis a Glencairn Pipette, courtesy
of Martin Duffy, the brandambassador in sales, north
American sales, and for theGlencairn Glass Company, which
we get all of our scotchybourbon boys on karen's from.
So here we go.
Yes, spanky, this is betterthan kentucky tea in my oh,
absolutely, yeah so we add thewater.
(32:06):
Oh, oh, my god, there's apeanut butter fudge.
Speaker 3 (32:14):
There it is.
Yeah, and there's a ton ofcaramel that goes right to the
peanut and there's the tobaccoon it.
Yeah, Right at the back of thelike on the.
Speaker 1 (32:23):
Wow.
Speaker 3 (32:24):
Well, that's actually better with the two drops in it
.
It opens it up a lot yeah.
So, and the finish is a littlespacier, which is what water
sometimes does.
Oh, and the finish is a littlespacier, which is what water
sometimes does, but also okay.
So putting the two drops ofwater in cuts the mustiness down
, wouldn't you agree?
(32:44):
I don't get that musty.
No, no musty, it's more tobacco.
Speaker 1 (32:49):
A little bit of that I still haven't gotten the
graham cracker.
Speaker 3 (32:55):
No, I haven't either.
Speaker 1 (32:56):
Not the honey off the first bite, yeah, the honey.
Speaker 3 (32:58):
The sweetness is like a honey.
I like that all right.
Speaker 1 (33:05):
So we can't go off of the drips, we gotta go off of
the the rankings.
I thought I'll go first, thenwe'll alternate, okay, who goes
first?
So I thought on the nose or thearoma, that it was very, very
spectacular.
It's everything I wanted tosmell.
I picked up a little bit of nutpeanut, but I picked up a ton
(33:26):
of caramel right in my glassespure caramel, and it's what I
want.
So I give it a 4 on the aromaor the nose 4 knocks.
Speaker 3 (33:38):
I will agree because I really all of the different
experiences the nose, the palate, the body, the taste, the
finish experiences the nose, thepalate, the body, the taste,
the finish.
I think the nose was needs thehighest score.
I would give it four.
Speaker 1 (33:55):
No but it's not a bop , but a bop.
Speaker 3 (33:57):
No, it's not a bop, but it can easily get four.
Speaker 1 (34:02):
All right.
So we both gave it four knockson the aroma and the nose.
What are you talking now as faras the body?
Speaker 3 (34:11):
And the max is five on the body, four also.
Speaker 1 (34:15):
Because who cares If it tastes good?
Speaker 3 (34:19):
Well, I would give it a three then, because it's not
as good as the nose to me, butit still is good, so I'll give
it a three.
Speaker 1 (34:24):
I have to agree.
So most of the time Booker's isa four, but this stays middle
palate.
Speaker 2 (34:30):
It gets to your cheeks a little bit.
Speaker 3 (34:33):
Just a little.
It actually bypasses the tip ofmy tongue altogether.
Speaker 1 (34:36):
Unless you put your tip of your tongue.
Speaker 3 (34:37):
Even I tried that and it really didn't stay there and
it's kind of just staying inthe same place.
Speaker 1 (34:43):
Okay.
Speaker 3 (34:48):
For that purpose, I guess.
Yeah, so now I can have alittle bit extra.
Well, this is non-slime.
Speaker 1 (34:50):
Yeah, I would say the body isn't as cool as so you're
going to give it a three.
Speaker 3 (34:52):
Yes.
Speaker 1 (34:52):
Three knocks on the body for Roxy, tiny agrees and
incurs because once again, toget that four flavor it's got to
really hit the cheeks.
Speaker 2 (35:04):
It's got to hit the cheeks.
Speaker 1 (35:06):
It touched, it just tickled my cheeks, so I give it
a three, which is very unique.
My cheeks didn't come to theparty.
Which is unique for a Booker's,because most of the time
Usually the bodies are big onthese Booker's.
Speaker 3 (35:21):
So most of the time I'm not saying I am disappointed
in that, but you know, body isbody and you gotta read it
accordingly.
Speaker 1 (35:30):
Okay, so I go first on taste Taste.
That again.
Really, guys, no water, right,no water.
I'm firmly on board with this?
I don't.
It goes on, the taste, startsoff, honey goes the caramel and
(35:57):
then the finish is what drifts.
Okay, yeah.
So I'm giving it a five on thetaste.
We all know I love Booker's,but this is one of the better.
I think this is one of thebetter batches in a while.
It's very.
They did very good, you knowthey did.
They honored Barry with areally good batch.
So I'm going to give theBooker's on taste of five.
Speaker 3 (36:24):
And I will give it a four because it's not as complex
as I would like if you'relooking for complexity.
Speaker 1 (36:35):
Booker's usually isn't that.
Booker's is about big, boldflavors, and so if you are, then
I could see you giving it afour.
Speaker 3 (36:41):
I'm not saying I expected it to be complex.
I'm saying, with all thoseflavors that are in there, i'm'm
just every sip I take is kindof staying the same.
Speaker 1 (36:55):
Okay, so that leads you to what you think of the
finish.
Speaker 3 (37:03):
It's five to the maximum again, so it's a very
long finish.
So if you need to score it forhow long the finish is, it's a
really long finish.
I'll give it a four.
Yeah, because it's not.
I'm not like, wow, that finishis even better than the taste.
(37:24):
It's so long.
Speaker 1 (37:27):
Okay, you know even better than the taste it's, so
you know it's.
It's so long, okay, so thatleaves me, so I think it's
everybody the way I explainfinish.
It's the last thing afteryou're done in your mouth.
So I would agree with you thefinal aspect of what I'm tasting
now.
But it goes to that tobacco,that finish goes to that tobacco
(37:52):
, that little bit of whatever,and that is not my favorite
flavor.
Speaker 3 (37:58):
So I'm actually going to give it a three.
It's a little smoky.
Speaker 1 (38:00):
I'm actually going to give it a three for a finish.
I could see you doing that I'mnot going to give it a three
amount as far as that goes.
Speaker 3 (38:05):
Yeah, I could see you doing that amount.
As far as that, yeah, I can seeyou doing that.
Speaker 1 (38:08):
But for me.
What makes?
Speaker 3 (38:11):
finishes.
For me, the most enjoyable ishow long they last.
I tend to grade things higherif finishes are long.
Speaker 1 (38:17):
So we both graded a 4 .
Then, on body, you graded outof 4, you gave it a 3 and I gave
it a 3.
So we're both at 7.
But then on taste, you gave ita three and I gave it a three,
so we're both at seven.
But then, on taste, you gave ita four and I gave it a five,
which takes me to 12, 11 to 12.
Speaker 3 (38:35):
But on the finish, I gave it a four and you gave it a
three Right, so our scores arethe same 15 out of 18.
Speaker 1 (38:44):
Correct Yep.
So the Scotchy Bourbon BoysBarrel Bottle.
Breakdown of Booker's.
Which is pretty darn good.
Barry's batch is 15 out of 18.
It's a damn damn good score.
Speaker 3 (38:55):
Oh yeah, and it's really enjoyable to drink.
That's what I'm going tosummarize.
Speaker 1 (39:01):
So we got Chris Brees watching on YouTube and he's in
London and it's 2.15 am.
Speaker 3 (39:08):
Oh, I like it.
Speaker 1 (39:08):
Yeah, I'm a little insomniac, so here's the thing.
Speaker 3 (39:11):
Pour that water out, though Pour that water into the
cup Booker always says drink itany damn way you want, please.
Speaker 1 (39:19):
Thank you, that's really going to present a
problem.
It is.
Speaker 3 (39:23):
How are you going to get that out?
Speaker 1 (39:26):
Hold on, we've got to get something.
What would you do?
Speaker 3 (39:29):
oh, I got it there you go, perfect, perfect.
I really botched up the ice,the big ice, so put your finger
on like a little little thing,yeah hold on, hold on, don't,
don't touch it.
Speaker 1 (39:42):
I'm clean, you're drinking 125 proof bourbon.
This is one place where fingerjuice actually.
Speaker 3 (39:51):
Folks you heard it the first time here Finger juice
.
Apparently I've got a juicyfinger.
I had one.
I do have a bent finger.
I'm not exactly sure it's juicy.
Speaker 1 (40:03):
All right, we're gonna put this booker on the
rocks.
Oh my god, damn you, damn you,damn you, damn you to hell.
That's our nighttime cap.
Speaker 3 (40:15):
Look, it's a spinny cup, it's a cap.
Yeah, these are cool Watch.
Speaker 1 (40:20):
Curtsy of my mother-in-law, which is really
kind of cool.
Who?
Speaker 3 (40:24):
did a good job on that gift.
It was really cool.
Speaker 1 (40:26):
It was ever since I tried this bag.
We tried kind of cool.
Who did a good job on that gift?
Everson.
What's really cool is Everson.
I tried Booker's Reserve lastweek and it was fantastic.
Yeah, the Reserve was reallygood.
But, here, there you go, that'sone thing.
You know how there you go,that's one thing.
(40:48):
You know how Chris CT can dothis.
I can't, but I can do thisreally well.
Speaker 3 (40:51):
The cup does all the work for you.
Speaker 1 (40:53):
Yeah, except to get that main spin.
I practice for videos.
Speaker 3 (40:58):
Okay, awesome, are we going to let it melt in there?
Speaker 1 (41:00):
No.
So do you want to take thefirst sip?
Sure, I'll take a sip on theother side of those lipstick
lips, I still.
It's like, it's like.
How do you even know how youcan brain you?
Speaker 3 (41:11):
don't taste it.
Yeah, boys, when you wear alipstick, your life, you don't
taste it anymore.
I don't believe you.
I don't taste it.
Speaker 1 (41:18):
Well, it's got a piece of lipstick?
Speaker 3 (41:19):
Actually it's not, but I don't taste it.
Speaker 1 (41:21):
There's your lips on the side.
Speaker 3 (41:24):
That's really good and with the guys the caramel
comes out.
Oh nice, come on Wait wait, andactually a little bit of the
graham cracker or honey grams orwhatever they say yeah, but the
caramel is so strong.
Speaker 1 (41:35):
That's really good, yeah put it over a big ice.
Yeah, I mean, this is one ofthose where you would want to
put it, you would want to try it.
I think I would drink thatwhole bottle over the rock.
Speaker 3 (41:44):
Oh yeah, it's better Again.
The mustiness is gone and Istill don't get as much tobacco.
One gets over the ice.
It has a little water in it.
Speaker 1 (41:53):
Good night Walker.
Good night Walker.
Thanks for joining in for alittle bit.
I think we're getting close to15 on 18.
We do have to do a little bitof PR.
There is a magazine All rightTomorrow.
Anybody who is a bourboninsider at the Contemporary
Festival, don't forget.
Your tickets go on sale.
(42:14):
We have to sign up at Pixar.
Speaker 3 (42:17):
I can do that later.
Speaker 1 (42:18):
We got to do that tonight, so that when I come
home to get our whiskey tickets.
Speaker 3 (42:21):
Yeah, these tickets will go just like that.
They'll be gone.
Speaker 1 (42:24):
No, it like that they'll be gone.
It's not the general emissions.
General emissions enough.
Okay, guys, but september 5ththrough 7th 2025, bourbon in
bourbon, in the air on the 4thyou want to get your tickets now
.
Vip is fantastic.
There's three different levels,or four actually.
This year you know thatpresidential level has got four
thousand dollar watch and a uh,two thousand seven hundred night
(42:45):
stay with shuttle service andeverything.
That's for a few select people.
But the Decanter Club we didone year and got that nice
decanter and then also we didthe.
We've done the class force andthe regular VIP.
This year we're doing media VIP.
But you want to get yourtickets.
Tickets go on sale tomorrowmorning at 12 noon, tomorrow at
(43:07):
12 noon.
That is the pre-sale.
They go on sale on the 17th,but you wanted to take it now.
If you're just going a generalemission, that is good enough.
I mean honestly you've got threedays experience, 62 different
distilleries, and all that isthe Kentucky burn festival.
So much fun we're we're gonnabe.
We want people to join us, thepeople.
(43:28):
We've got our bus tour booked,so every bus has got to be
connected.
See, there you go, john wasdriving, and now he's back.
Speaker 3 (43:35):
See, I told you, finish is on forever.
All right, nice batch.
Speaker 2 (43:43):
I looked.
He said you look like tailingcash dude who's tail?
Speaker 3 (43:49):
Me not you.
Speaker 1 (43:49):
You're not included.
Speaker 3 (43:50):
I mean honestly.
Speaker 1 (43:52):
Where did this bourbon go?
I drank it.
Holy shnickies.
Speaker 3 (43:57):
Maybe I'll sleep tonight.
Speaker 1 (44:00):
I don't sleep.
It tastes like lipstick.
Oh yours Just kidding, but yougot to get it Now, it's all
lipstick, yeah it's all yoursI'll get another ice cube.
Speaker 3 (44:10):
Good thing we got more big ice um, there's a whole
freezer full of big iceupstairs yes, there is square
ice, round ice, also rose ice sothere you go.
Speaker 1 (44:21):
I mean you're going to want to get down there.
I just like I'm looking forwardto our urban bus.
20 people, this is going to beoff the charts.
It's epic.
It's going to be epic.
Speaker 2 (44:28):
Headed to Louisville with that one.
Speaker 1 (44:30):
Oh, I'm excited for that, roger Bricado driving, so
it's basically 29 people andthen just two buses.
This year we're going to begoing to Whiskey Thief, with
Walter's going to be there,we're going to Means, to old
carter and to uh, the evanwilliams bourbon, so along with
lunch next year you're gonnawant to get on this this.
(44:50):
I don't know.
Speaker 3 (44:51):
I couldn't believe how fast this sold what if we
have to do two days and twobusters?
Speaker 1 (44:55):
we could do another bus tour throughout the year
with another group, but onceagain where our group's getting
big enough that it's not aproblem so uh, spectacular right
I can't wait, can't wait, can'twait, it's going to be a lot of
fun, john, one year that yougot to go and do this, so all
right, so, anyways, it wasBooker's.
Uh, right now Booker startedout.
(45:17):
Everybody on YouTube got to seethe painting that I did.
Um, but once Booker passed in2004, fred's been taking it.
The one thing that Booker saidright on his deathbed was he
told Fred, you better not fuckup my book.
Speaker 2 (45:32):
So there you go.
Speaker 1 (45:33):
I mean, it's just like that is one thing he does
and Fred has not.
He's done a really good job.
The Bean family, freddie, fred,they've just done a spectacular
.
I got special bottle Fred'sbatch signed by Fred for me, by
Fred, that one, that one wouldbe hard to open, right.
We've experienced Booker's ride.
(45:54):
We've experienced all oldBooker's.
Booker's is like my thing.
So the first batch he gives a15 out of 18 and a thumbs up.
Roxy does the same thing here.
I got you here, boys, so I wantto thank you all for coming out
Thursday night this got youboys, so I want to thank you all
for coming on thursday night uh, lots of tuesday night.
Tuesday night, we appreciateeverybody and all that.
You know everything and whereyou're from and where you're
(46:15):
watching.
Uh, keep supporting us.
We like to be the number threewhiskey podcast podcast in the
world yeah, so thanks everybody.
All right anything to add?
Speaker 3 (46:25):
have a good night all right, so remember enjoy your
bookers wwwskepticalinvoicecomfor all things.
Speaker 1 (46:32):
and then also, uh, remember that we are on
instagram.
Hopefully we're trying to geton tiktok, but we gotta wait for
all that to happen that's notand then also we are on all
major podcastsjor podcast forApple, iheart, spotify, anywhere
you listen, remember.
Anywhere you listen or watch usremember.
Speaker 2 (46:51):
Ugh Like.
Speaker 3 (46:52):
Listen.
Speaker 2 (46:52):
Like.
Speaker 1 (46:53):
Comment, like, subscribe and leave good
feedback please.
Feedback's very important.
It may be good as number one.
And then also remember goodbourbon equals good times.
Good friends equals good times.
Good friends, make sure thatyou drive responsibly and live
your life uncut and unfiltered,and live civil Peace.
Speaker 2 (47:22):
Oh, show me the way to the next whiskey bar.
Oh, that's one.
Oh, that's one.
Show me the way to the nextwhiskey bar.
Oh, the last one.
Oh, the last one.
Show me the way to the nextwhiskey bar.
Oh, the last one.
Oh, the last one.
Oh, if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
(47:44):
I tell you, I tell you, I tellyou, we must die.
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 (00:51):
We'll see you next time Telling the truth.
Yeah, we're the scotchy burningboys Raising the hell and
(01:14):
making some noise.
Yeah, we're the scotchy burningboys.
We're here to have fun and wehope you enjoy when we have fun.
Speaker 1 (01:58):
Yeah, all right, welcome back to another podcast
of the Scotchy Bourbon BoysSpecial podcast tonight.
Roxy is here tonight, out ofnowhere she appears.
I was telling her how everybodyyou know Super Nash is here,
this is a bad week for CT andeverything, and how I've been
(02:20):
doing this alone and everything.
But tonight she's like what areyou tasting?
I'm like Booker's.
She's like I'm in.
So one of the things that wegot a lot of people on tonight
watching on YouTube and Facebook, everybody it's been a little
bit Greg Schneider.
We are doing Booker's and GregSchneider, previously the master
(02:44):
distiller of Chicken Cock, andnow he's headed off in another
direction and we will be havinghim on to talk about this soon
when he gets everything in order.
But he has been in the businesssince I believe if it's off the
(03:05):
top of my head 1978.
He can correct me if I'm wrong,but I think that's what I
remember.
And he's worked for Wild Turkey, jim Beam, he's worked I mean
it's an amazing career Old Forceor Brown and Foreman, he's just
had such a good career.
But he also knew Booker and heearlier in the when we were
(03:29):
getting ready.
It's like he's been so much apart of everything.
He even you know one of ourguys, scott McRae, got a bottle
of Russell's Reserve 13 andGreg's like I know Russell's
Reserve and so he's.
If you've listened to thepodcast, you know Greg's like I
know Russell's Reserve, and soif you've listened to the
podcast, you know Greg's areally good supporter and we
(03:51):
have him on.
He's up at the top with AlanBishop, and Greg and Randy Prass
are all up there as the toppeople that join us and we
really love every moment that weget to spend with them in
Kentucky.
Every time we do somethingtogether, it's just the bourbon
is always fantastic, but thefriendship is beyond anything
(04:12):
that I ever thought would happenyeah, there's.
Speaker 3 (04:14):
Look at, there's some big news.
Greg says four branches.
Press release is coming outthis week and you heard it here
first yep, there you go.
Speaker 1 (04:23):
He's new.
I'm not good, I can't releasethat kind of stuff without craig
schneider permission, and Iguess we just got it.
He's going to be the masterdistiller of four branches, so
that's really kind of cool.
So, all right, everybody,wwwscotchiebourbonboyscom for
all things scotchy bourbon boys,normally.
Um, we have a t-shirt, but wesell t-shirts and we sell the
(04:45):
glenn.
Glenn karens, the scotchy boys,urban boys, glenn karens.
Uh, you can order them off thewebsite.
I don't know if we've checkedthe orders.
We should probably check thoseorders.
I push it every time.
I can't do everything, yeah, Iknow.
And then also, I alwaysencourage you if you're trying
to get one of our barrel picks,like our lily and sinclair, or
you're trying to get, um, one ofthe glasses or the t-shirts,
(05:08):
contact me directly and I'lljust say I can send it to you.
We work through venmo.
It's real easy kind of stuff,so I'm super excited, um,
tonight.
Uh, also, before I talk aboutthat roxy, I also have to tell
everybody that we're on Facebook, instagram, youtube and Axe,
(05:28):
along with all the major podcastformats Apple, iheart, spotify
mainly, but anywhere you listen,however you listen, however you
watch us, just remember to like, listen, comment, subscribe and
leave good feedback, especiallyon apple.
If you can go to apple and justkeep giving us five stars, I'd
(05:48):
like to get the rating up.
Uh, we got a couple things.
Uh, last week we talked aboutit a little bit and this week I
want to talk about it a littlebit more.
I'm going to quick share thescreen here and I want to see it
.
So far, no, let's see, that'sit.
I think I want to say I'm goingto hit share, screen share, and
(06:11):
then over there that comes up.
All right, I'm going to go here, all right?
No, no, yep.
So feed spot is a place thatranks podcasts.
It's from a podcast databaseand they rank all the different
categories of podcasts and I'mgoing to include a link on the
(06:37):
podcast either on YouTube whenI'm done tomorrow or I'll even
throw it in the comments onfacebook and then I'll also
include it on our audio.
But we were ranked by feed spotas out of the six best whiskey
podcast, the 60 best whiskeypodcast to listen to.
(07:01):
Um, we were ranked third, we'rethree, and it's right there and
it comes up, and I have to dosome things.
They've been asking me toupgrade everything as far as the
ranking and do that and putsome stuff, put the links to the
website and everything, and Igot to do that.
(07:21):
But you know, like you said,where's the time, but I was just
just.
We're really honored by feedspot, so check that out, go to
feed spot, look up whiskeypodcasts and and we come up as
the third whiskey podcast of thetop 60 in on of their list so
that's kind of cool, so I justwanted to share that with
(07:41):
everybody, that's really cool.
And so I mean, it's like when itfinally sets in, you know it
sinks in and you're just likewhat, how is that possible?
All right, so anyways, allright, we got to hit this.
Speaker 3 (07:59):
Because hard work pays off.
Speaker 1 (08:01):
Does it?
Yeah, it does.
I think so too.
We'll keep up Spanky's.
What just happened?
Oh, did that.
Speaker 2 (08:10):
How did that even happen?
Speaker 1 (08:12):
It's supposed to go right here so that we can look
Spanky congrats so thanks.
Good Thanks for watching Spankytonight.
There we go.
We got Thomas Anderson.
He's a favorite of the podcast.
There we go.
We got Thomas Anderson, he's afavorite of the podcast.
And Tater Dom said what I can't.
Speaker 2 (08:30):
Oh, cheers.
He said cheers to Thomas.
Speaker 1 (08:33):
There you go, All right.
So there we go.
We got all that covered, right.
We got all the promotionalstuff covered.
How's your day going?
How did it go?
Today's tax day?
How did?
Speaker 3 (08:46):
they go today's tax day folks um.
They're done, so that's goodit's a it's a relief.
Speaker 1 (08:51):
What would you say?
It's a relief of heavy weight,because not only is roxy, do my
own, she does all of our taxes.
She does the business and helpsme with the business end of the
scotchie bourbon boys.
She runs her business plus.
Then she combines my incomeinto it and she has to figure
out all that stuff and we'veevolved good web designer she's.
(09:14):
She did our website, which weget a lot of uh kudos for.
We've we got to really kind ofupdate it soon, yep, and then
all you know, but once we getthrough tax season, this is
usually the time when we have alittle bit of time right right.
That's why I want some bourbontonight to celebrate being done
with so tax season, so they alsodo other people's taxes too,
(09:40):
not just so there's a little bitof information on um, on the,
on the bookers, and I got thatagain.
We can do this whole thingagain.
I think that was do you, wasthat it?
Okay?
Man, uh, 60 best.
Okay, that's what we want to do, share, I'll come over here and
(10:00):
then we've got.
Yeah, so that's the, the reviewon it.
But here is bookers.
So tonight, um, and then I alsothink home, nope, that's the
other one, the bookers.
This is batch 20, 2501 berriesbatch and um.
Okay, let's accept all cookies,all.
Speaker 2 (10:24):
All right.
Speaker 1 (10:25):
So it's got the card and the card has everything on
it and forever we read the carduntil I found out I could share
the screen and you all could seethe card while I read it.
But anybody on YouTube or onYouTube I'll read it.
But so this batch is calledbarry's batch and um it's about.
(10:50):
So the first us relief ofbookers of 2025 collection is a
booker's batch 2501 barry'sbatch.
The batch is named in honor ofbarry barish, former beam
chairman and ceo and a dearfriend to Dad and me.
He was a legend at Beam,guiding us for over 40 years.
Sadly, barry passed early in2024, and we miss him plenty.
(11:12):
So with this release, wecelebrate who Barry was and
share just a few of the reasonseveryone loved him so much.
Now we can do our best tosupport our Okay All right, so
that was Greg talking aboutdoing our best to support the
(11:34):
government and, yeah, with thetaxes.
But in 1955, we hit a bigmilestone.
Our family had been makingwhiskey for over 200 years.
It was high time for somefestivities, particularly after
the rough go of it bourbon hadin the 80s In 1995, not 1955.
Speaker 2 (11:54):
Sorry about that.
Speaker 1 (11:55):
They had the rough go of it in the 80s.
Barry took the opportunity tothrow a party bigger than any
we'd ever had, bringing peoplefrom around the world for food,
drinks and a good time all day.
Jerry brought beam pride toeveryone in the crowd.
He stood front and center onstage from morning to night, his
energy never flagging,highlighting what we'd
(12:20):
accomplished and drumming upexcitement for all we were about
to achieve.
Accomplished and drumming upexcitement for all we were about
to achieve.
He hosted the main event of theafternoon, where we invited
anyone and everyone named JimBeam to come over and join the
leaders on the stage.
He proclaimed their nameslouder than anyone else, proud
to be honoring the name.
Above the door.
I could still see himsurrounded by dozens of those
(12:42):
Jims beaming.
If it weren't for Barry, wewouldn't be where we were today.
We're more than grateful foreverything he did and everything
.
He was A real good guy andtruly one of a kind.
So here's to you, barry.
You'll always be in our hearts.
So.
Speaker 2 (12:58):
Greg.
Speaker 1 (12:58):
Schneider, were you in that at that party?
Because?
Speaker 2 (13:01):
that sounds like something you might have been at
.
Speaker 1 (13:03):
But anyways, that's a question.
So this is the first release ofthe Booker's 25 collection,
booker's Batch.
Can you read that or?
Speaker 3 (13:11):
no, read what.
Speaker 1 (13:13):
That.
Speaker 3 (13:13):
Uh-huh.
Speaker 1 (13:14):
We want to read that.
Sure, our collection isBooker's Batch 2501, berry's
Batch Bourbon, and here's themaster distiller notes.
Speaker 3 (13:27):
The color of Berry's's batch is a bright
golden amber, inviting you tolean in and take in the
wonderful aroma.
The nose is warm and welcoming,with hints of vanilla and a
touch of sweetness from the morethan seven years it spent aging
in a new white oak barrel.
When I took a sip from thisbatch, the cozy flavor that
filled my mouth reminded me of achilly January morning, perfect
for enjoying a good bourbon.
(13:48):
The balanced finish was smoothand left me wanting more.
It's just that good.
I know Dad would have loved tocelebrate his longtime friend
and colleague with this bourbonnamed after him.
I really hope you enjoy Barry'sbatch as much as I enjoyed
creating it.
Speaker 1 (14:06):
All right.
So that's what good bourbondoes Bring friends together and
turns conversations into lastingmemories.
This batch is made up of fourbarrels from four production
dates that were aged in fivedifferent warehouses.
The age of the batch is sevenyears, two months and four days.
The proof of the batch is 125.7proof.
(14:28):
The breakdown of the barrelstorage for the batch is as
follows 41% came from the fifthfloor of the seven-story
warehouse Three.
Three, Fourteen came from thefifth floor of seven-story
warehouse one.
Four percent came from theseventh floor of seven-story
warehouse one.
Four percent came from theseventh floor of nine-story
warehouse H.
(14:49):
Thirty-two percent came fromthe fifth floor of seven-story
warehouse X and nine percentcame from the fourth floor of
seven-story warehouse G.
So there you go.
That's the breakdown of that.
I'll get us off back over tohere.
Speaker 2 (15:05):
Stop sharing.
Speaker 1 (15:05):
All right, right, there we are so this batch you
just heard it buries batch, yougot the whole background on it,
but now, um, we're gonna givethis baby.
So, bookers, is the reason whyI really got into bourbon.
Honestly, do you remember?
It was kitchen table, yep, andI couldn't get it.
And I had seen it and I had noidea how batches work and this
(15:29):
had to be like early 2019 and Ihad looked for it and it had
come out and then it went away.
I didn't know that.
I thought it just went awaybecause it was going to come
back.
Um, so greg says that's anawesome maturation.
Those are awesome maturationlocations.
Would love to taste it.
(15:49):
Well, I'm telling you, I boughtthat same thing so great, all
right, all right so, but I wouldsay so too.
But you are invited, you knowyou're invited to my house any
time and I've got a lot ofbookers, I mean, and I got
(16:11):
bottles I would open for you,like bottles from 19,.
I believe the one is 1998 thatI got.
So those are the reason to openEverybody, the reason to open
everybody, the reason to openspecial bottles is Greg
Schneider comes to your house.
That is a reason to open aspecial bottle.
(16:32):
There's births of your children, there's weddings, and Greg
Schneider, a master distiller,comes and visits you.
Look at that.
That little extra has to break.
There we go, distiller comesand visits you.
Look at that, that one that partof the look at that, didn't
that little extra has to breakthere we go getting this baby
off.
It's got the wax, the wholething, even the bead with the
(16:56):
ribbon, and you got the beamwith the wax.
I mean it's just so beautiful,you got your special label, but
in and it comes, and it comeswith this box, it's got.
Speaker 3 (17:08):
Booker on it that we have smoked drinks in.
Speaker 1 (17:10):
Yeah, it's going to be a smoker box.
And then what?
I just read this little cardcollecting thing you got here
that you keep with each one.
It's really kind of cool BadStory everything that you got
those.
I love those.
And then it's got what booker's.
You know what booker?
Originally he wrote up a label,but then fred bookers the
(17:36):
whiskey.
I.
I want to think that that oneis baker's bourbon, baker's
Bourbon it's always.
The whiskey in this package isthe highest grade bourbon
created, created by me here atJim Beam.
(17:57):
It is bottled, uncut andunfiltered.
My grandfather, jim Beam, likedhis whiskey from six to eight
years old.
So, yep, there you go, and thisone's a seven year, so here we
go, here's the pop.
Speaker 3 (18:18):
Oh my god I'm drinking out of a fancy.
Yeah, do the middle westspirits um glenn I did, I did
get you a scotchy but you candrink.
Speaker 1 (18:26):
I want you to, just like you can smell it.
Speaker 3 (18:30):
It's just coming out, it already came out a lot of
vanilla on the nose just comingout of the bottle.
All right, you can pour yoursfirst.
I got it.
Speaker 1 (18:46):
Got rid of the mixed up, all right.
So what Booker used to say andwhat Fred says is drink it any
way you damn want to.
Speaker 3 (18:59):
that is their favorite well please, any way,
you damn well please, I thinkany damn any way.
Speaker 1 (19:05):
You, I got a t-shirt that says okay, okay.
Last year when I got it, theywere.
I asked and I got a 3xl.
Even that was even cooler, but,um, they, that's one thing from
the start that Jim Beam's goingto do.
I almost knocked that over.
Speaker 3 (19:20):
No, don't do that.
What kind of pour is that?
Speaker 1 (19:22):
What did I do I?
Lose my mind, I don't think Ican roll it.
Nope, give me that other Glenn,so I can pour out a little.
I just want to, all right.
Oh, it's right there you canroll it, but I will say, um,
(19:43):
they definitely.
It is very warm and cozy.
It's like when you meet fredand freddie.
Uh, we know, sandy, no specialpeople, um, super nice, they're
just everyday people producingfantastic.
They're, they're, they're incharge of the stewardship of
their families whiskey and theyhave produced some awesome
things.
Freddie has come up his umlittle book.
(20:04):
Uh is fantastic what he doesthere and everything.
But there you go to their houseand uh, whisk, they have the
perfect whiskey, sour.
They know how to make it.
They know the exact ummeasurements of everything and
it's a frozen delight.
They, they do it like a slushyand it goes down real easy.
Oh yeah, you could get introuble, that's for sure.
Speaker 2 (20:25):
And then we have, oh my gosh any damn way you please
there you go and walker, you'reon.
Speaker 3 (20:31):
You made it.
See I, I got the.
You couldn't stay away.
Speaker 1 (20:35):
He's he said he was training but he got on hi walker
.
Um so, uh, any damn way, youplease see walker's always there
for me, please part right, yesyou did.
I got a t-shirt that says that.
But um, the other aspect of itis it's kind of like what booker
, when el Elmer T Lee Bookerthey had different perspectives
(20:58):
that on whiskey than what we did.
For instance, ryes were whatthey always thought you would
mix drinks with.
It wasn't something that youwould drink straight.
They really felt rye was areally good.
The whiskey flavor came outthat way.
And then also they also saidthey didn't think anybody would
(21:20):
ever drink barrel strengthconsistently.
Speaker 2 (21:23):
They wanted to put out a barrel strength.
Speaker 1 (21:26):
When Booker put this out, he wanted it so you could
proof it down yourself.
He didn't think that 1986, whenhe started doing this.
Now it's 2025.
So the last 40 years it wouldevolve into people, a massive
amount of people, just onlydrinking at barrel strength.
So tonight we're going to dothe barrel bottle breakdown, but
(21:51):
then I've got a glass with somerocks on it.
Then I've got a glass with somerocks on it and we can put it
over the rocks, because,honestly, this is something that
when you have a barrel strengthlike this at 127, I want to say
.5.
Speaker 3 (22:03):
125.
Point something here it comes.
Speaker 1 (22:11):
I got it Seven years, two months, four days, and it
is 62.85, which we'll put it at125.7.
So there's the dyslexia.
Correct, as usual, no there'sthe dyslexia in me 127.5, 125.7,
that's dyslexia at its best.
(22:31):
So you know again, any damn wayyou way you want.
Speaker 3 (22:36):
Now we got a little bit of water so that any damn
way, you please any damn way,you please thank you, I gotta
get it straight, right that'swhat I'm here for I gotta get it
straight.
Speaker 1 (22:47):
So this booker's first of the year exciting.
It's always, um you know, march, late march, early april, and
then last year they come outwith four.
What a couple times they'vecome out with five.
But it's nice to see it back inthe seven year range.
And then also, this is going tonow be our old louisville
(23:08):
whiskey company barrel bottlebreakdown.
Make sure the next time you'rein Louisville you stop in and
see a mean at the old LouisvilleWhiskey Company.
I can guarantee you it's anexperience unlike any other.
Speaker 2 (23:21):
So our Barrel Bottle.
Speaker 1 (23:22):
Breakdown scale is based off of Knox.
We've changed it to Knox.
Speaker 3 (23:30):
We're not doing anything.
Speaker 1 (23:32):
We're just being, we're not bashing anything.
Speaker 3 (23:34):
No, no, we're not going to, that's just being.
We're not bashing anything.
No, no.
Speaker 1 (23:35):
We're not going to.
That's got a negativeconnotation, but we're going to
be doing knocks.
So this is the first time thatRoxy's been on a barrel bottle
breakdown Since we changed it.
Yeah, kitchen table reminds meof 9-11-0.
So I'll read that in a littlebit after we do this.
But the barrel bottle breakdownscale is based off knocks.
(23:58):
I've got the knocker and I'mgoing to knock.
Speaker 3 (24:00):
And you say that doesn't have.
Speaker 1 (24:03):
I've got.
I've got the whateverconnotation yeah and then um.
Speaker 3 (24:07):
I can't say bashing, but we can say knocker.
Speaker 1 (24:11):
What?
It's a knocker Someone'sknocking.
Anyways, I'm going to knock onthis barrel too when we do it.
So know that the scale is basedoff of aroma, taste, body and
finish.
The taste and the finish youcan get up to five knocks.
The taste and the finish youcan get up to five knots.
(24:34):
The aroma or nose and the bodyyou can get up to four knots
total.
But if there is an exceptionalcategory, you get a bonus
knocker.
You can add what you came upwith a butt up up, A butt up up.
We had a butt up up we didn'tchange the butt up up, because
(24:55):
that with a butt-up-up, abutt-up-up, we had a butt-up-up.
Speaker 2 (24:57):
We didn't change the butt-up-up Because that evolves
into a butt-up-up.
Speaker 1 (24:59):
And so you could get a total of 19 out of 18 for a
perfect score, but you can onlyuse the butt-up-up in one
category.
So there we go.
Speaker 3 (25:14):
John Ritz headed to pick a battle's it's, it's there
and made it no, no, he'stalking about the bookers
heading to the store.
Speaker 1 (25:20):
Yep all right, so in the, in the, so I've got, uh, no
I'm not gonna share it, but I'mgonna go over here and me and
you can come over to we've got alittle bit of something All
right.
So from Breaking Bourbon Ibasically it comes down to the
(25:42):
distillery is Jim BeamDistillery.
Release date was March of 2025.
Like I said, late March, 125.7proof.
We already talked about that.
But the mash bill is thatclassic Jimim bean mash bill of
77 corn, 13 ryan, 10 maltedbarley.
Um, I agree, the color of thisit's a very deep amber.
(26:03):
It's an amber, very red.
It picks up that little bit ofred, of amber right.
Speaker 3 (26:09):
Yeah, it looks like the color of amber.
Speaker 1 (26:14):
It's $100.
It was $99.
It's right there.
I've been holding that price.
But the caramel oh my God, doesthat smell good.
Speaker 2 (26:25):
Mm-hmm.
Speaker 1 (26:26):
That's the most caramelly nose on a Booker's, I
think.
Speaker 3 (26:30):
Yeah, but it also has like a.
It's like a peanut buttersandwich.
Speaker 1 (26:38):
Okay, so here's what they said Seasoned oak.
Pleasant, it's peanut caramelcinnamon.
So wait, but this is when Iwent.
Speaker 3 (26:49):
Oh see.
Speaker 1 (26:50):
We haven't drank it yet.
Speaker 3 (26:52):
Yeah, but just so you know, I hit it right on the
nose.
Speaker 1 (26:57):
The nose.
That's pretty funny.
All right, so the body of thisbaby rolling around, it sticks
pretty good.
Speaker 3 (27:04):
But I'm going to say it's not the longest, well, I
guess, watch this.
Speaker 1 (27:08):
I mean, where are they?
Okay, there they are.
Are they started?
Speaker 3 (27:11):
Oh, look it, They've started.
Nice long legs, are you seeingthem?
Like, like, like, they'resubtle, oh they're now there.
Look at how once they go, thoseare all the way down yeah, it's
long and the legs are very,very thick I mean it's just
(27:33):
holding in there.
It's being stubborn.
There it is.
Speaker 1 (27:37):
As it runs back into the glass.
Speaker 3 (27:41):
It's actually coating the glass like caramel, like if
you had caramel in the glass.
Speaker 1 (27:46):
Super Alright, here we go.
I'm excited.
Speaker 3 (27:50):
I do smell that, that vanilla, the cinnamon, the
caramel now Alright, here we go.
Speaker 1 (28:06):
That's a good boogers .
Speaker 3 (28:09):
I'm going to wait for taste number two after that.
Speaker 1 (28:11):
Look at the legs now.
Speaker 3 (28:13):
My palate's shocked.
I'll show everybody that.
Speaker 1 (28:16):
I mean that is amazing.
What's going on in that glass.
Right there you can see howthick they are.
Same thing everybody up onYouTube.
It's very I don't see how a125.7.
Speaker 3 (28:42):
It doesn't really drink like it's that high proof
at all.
No, the body.
Speaker 1 (28:46):
Now there's like a cinnamon breath mint in your
mouth after I taste like yeahbut you taste that almost like a
.
Speaker 3 (28:58):
That's a warm buttery oak.
Um, I mean, here's a palate,but it's sweeter.
Speaker 1 (29:04):
I'm breaking sweeter breaking bourbon gives the
palate.
Caramel, peanut butter fudge,okay, yeah cinnamon allspice.
I think the allspice is in mychest honey no, the allspice.
Speaker 3 (29:14):
I think the allspice is in my chest.
Honey, graham cracker tobaccoand a slight mustiness yeah, you
can definitely maybe on thefinish.
Speaker 1 (29:24):
I would say the little tiny bit of the element
of a dusty on the finish so thehoney starts on the tip of your
tongue, but as you swallow, thegraham cracker starts to happen.
Speaker 3 (29:37):
The peanut butter.
I don't get a lot of grahamcracker.
No, not the graham cracker thecaramel.
Speaker 1 (29:42):
So it starts off.
Honey goes to caramel in themid palate.
By the time it hits the back,you pick up some of the cinnamon
and allspice, but that's whenyou taste the peanut aspect of
it.
But then, as it goes to theback, See of it.
Speaker 3 (29:58):
But then as it goes to the back I get all the peanut
on the aroma or the nose andthe palate for me has the as a
spice, the oak, the little bitof that mustiness, bit of that
mustiness Hawker goes, he sayswhat's?
Everybody drinking.
The finish, they say, is alittle bit nutty.
Speaker 1 (30:22):
It's a little persistent nutty undertone.
Yeah, you get that on thefinish Linger.
And spice the spice too alittle bit when I have a hard
time it loses the sweetness onthe palate, I would say the
tobacco.
If there's a tobacco orlingering spice or allspice,
that's not a finish.
I don't get that at all.
Speaker 3 (30:38):
No, I get it on the finish too.
Speaker 1 (30:41):
This is a delicious.
Speaker 2 (30:44):
This is delicious.
Speaker 1 (30:46):
I think this is the best one in a couple years.
Speaker 3 (30:49):
It's really like a fireside sipper, like when you
want something that's warm andcozy and it's got the spice but
it's it's not burning all theway down at all.
It's a nice, just spicy flavor.
Speaker 1 (31:06):
I'm looking for the the to add some water.
It's by the refrigerator, seethat, oh, your cup yeah this or
the copper cup.
Be careful, you see it in there, the pipette.
Oh, thank you, um, martin duffy, you definitely was the one who
was able to get the pipette, soI'm going to see what happens
(31:26):
to it when I add a little bit ofwater, because this is
something definitely with a witha 125.7 that I have no problem
doing.
I put two drops.
Speaker 3 (31:34):
What do you want?
One or two?
Speaker 2 (31:38):
Two is good, here we go.
Speaker 1 (31:43):
One, two.
All right, so the Pipette thisis a Glencairn Pipette, courtesy
of Martin Duffy, the brandambassador in sales, north
American sales, and for theGlencairn Glass Company, which
we get all of our scotchybourbon boys on karen's from.
So here we go.
Yes, spanky, this is betterthan kentucky tea in my oh,
absolutely, yeah so we add thewater.
(32:06):
Oh, oh, my god, there's apeanut butter fudge.
Speaker 3 (32:14):
There it is.
Yeah, and there's a ton ofcaramel that goes right to the
peanut and there's the tobaccoon it.
Yeah, Right at the back of thelike on the.
Speaker 1 (32:23):
Wow.
Speaker 3 (32:24):
Well, that's actually better with the two drops in it
.
It opens it up a lot yeah.
So, and the finish is a littlespacier, which is what water
sometimes does.
Oh, and the finish is a littlespacier, which is what water
sometimes does, but also okay.
So putting the two drops ofwater in cuts the mustiness down
, wouldn't you agree?
(32:44):
I don't get that musty.
No, no musty, it's more tobacco.
Speaker 1 (32:49):
A little bit of that I still haven't gotten the
graham cracker.
Speaker 3 (32:55):
No, I haven't either.
Speaker 1 (32:56):
Not the honey off the first bite, yeah, the honey.
Speaker 3 (32:58):
The sweetness is like a honey.
I like that all right.
Speaker 1 (33:05):
So we can't go off of the drips, we gotta go off of
the the rankings.
I thought I'll go first, thenwe'll alternate, okay, who goes
first?
So I thought on the nose or thearoma, that it was very, very
spectacular.
It's everything I wanted tosmell.
I picked up a little bit of nutpeanut, but I picked up a ton
(33:26):
of caramel right in my glassespure caramel, and it's what I
want.
So I give it a 4 on the aromaor the nose 4 knocks.
Speaker 3 (33:38):
I will agree because I really all of the different
experiences the nose, the palate, the body, the taste, the
finish experiences the nose, thepalate, the body, the taste,
the finish.
I think the nose was needs thehighest score.
I would give it four.
Speaker 1 (33:55):
No but it's not a bop , but a bop.
Speaker 3 (33:57):
No, it's not a bop, but it can easily get four.
Speaker 1 (34:02):
All right.
So we both gave it four knockson the aroma and the nose.
What are you talking now as faras the body?
Speaker 3 (34:11):
And the max is five on the body, four also.
Speaker 1 (34:15):
Because who cares If it tastes good?
Speaker 3 (34:19):
Well, I would give it a three then, because it's not
as good as the nose to me, butit still is good, so I'll give
it a three.
Speaker 1 (34:24):
I have to agree.
So most of the time Booker's isa four, but this stays middle
palate.
Speaker 2 (34:30):
It gets to your cheeks a little bit.
Speaker 3 (34:33):
Just a little.
It actually bypasses the tip ofmy tongue altogether.
Speaker 1 (34:36):
Unless you put your tip of your tongue.
Speaker 3 (34:37):
Even I tried that and it really didn't stay there and
it's kind of just staying inthe same place.
Speaker 1 (34:43):
Okay.
Speaker 3 (34:48):
For that purpose, I guess.
Yeah, so now I can have alittle bit extra.
Well, this is non-slime.
Speaker 1 (34:50):
Yeah, I would say the body isn't as cool as so you're
going to give it a three.
Speaker 3 (34:52):
Yes.
Speaker 1 (34:52):
Three knocks on the body for Roxy, tiny agrees and
incurs because once again, toget that four flavor it's got to
really hit the cheeks.
Speaker 2 (35:04):
It's got to hit the cheeks.
Speaker 1 (35:06):
It touched, it just tickled my cheeks, so I give it
a three, which is very unique.
My cheeks didn't come to theparty.
Which is unique for a Booker's,because most of the time
Usually the bodies are big onthese Booker's.
Speaker 3 (35:21):
So most of the time I'm not saying I am disappointed
in that, but you know, body isbody and you gotta read it
accordingly.
Speaker 1 (35:30):
Okay, so I go first on taste Taste.
That again.
Really, guys, no water, right,no water.
I'm firmly on board with this?
I don't.
It goes on, the taste, startsoff, honey goes the caramel and
(35:57):
then the finish is what drifts.
Okay, yeah.
So I'm giving it a five on thetaste.
We all know I love Booker's,but this is one of the better.
I think this is one of thebetter batches in a while.
It's very.
They did very good, you knowthey did.
They honored Barry with areally good batch.
So I'm going to give theBooker's on taste of five.
Speaker 3 (36:24):
And I will give it a four because it's not as complex
as I would like if you'relooking for complexity.
Speaker 1 (36:35):
Booker's usually isn't that.
Booker's is about big, boldflavors, and so if you are, then
I could see you giving it afour.
Speaker 3 (36:41):
I'm not saying I expected it to be complex.
I'm saying, with all thoseflavors that are in there, i'm'm
just every sip I take is kindof staying the same.
Speaker 1 (36:55):
Okay, so that leads you to what you think of the
finish.
Speaker 3 (37:03):
It's five to the maximum again, so it's a very
long finish.
So if you need to score it forhow long the finish is, it's a
really long finish.
I'll give it a four.
Yeah, because it's not.
I'm not like, wow, that finishis even better than the taste.
(37:24):
It's so long.
Speaker 1 (37:27):
Okay, you know even better than the taste it's, so
you know it's.
It's so long, okay, so thatleaves me, so I think it's
everybody the way I explainfinish.
It's the last thing afteryou're done in your mouth.
So I would agree with you thefinal aspect of what I'm tasting
now.
But it goes to that tobacco,that finish goes to that tobacco
(37:52):
, that little bit of whatever,and that is not my favorite
flavor.
Speaker 3 (37:58):
So I'm actually going to give it a three.
It's a little smoky.
Speaker 1 (38:00):
I'm actually going to give it a three for a finish.
I could see you doing that I'mnot going to give it a three
amount as far as that goes.
Speaker 3 (38:05):
Yeah, I could see you doing that amount.
As far as that, yeah, I can seeyou doing that.
Speaker 1 (38:08):
But for me.
What makes?
Speaker 3 (38:11):
finishes.
For me, the most enjoyable ishow long they last.
I tend to grade things higherif finishes are long.
Speaker 1 (38:17):
So we both graded a 4 .
Then, on body, you graded outof 4, you gave it a 3 and I gave
it a 3.
So we're both at 7.
But then on taste, you gave ita three and I gave it a three,
so we're both at seven.
But then, on taste, you gave ita four and I gave it a five,
which takes me to 12, 11 to 12.
Speaker 3 (38:35):
But on the finish, I gave it a four and you gave it a
three Right, so our scores arethe same 15 out of 18.
Speaker 1 (38:44):
Correct Yep.
So the Scotchy Bourbon BoysBarrel Bottle.
Breakdown of Booker's.
Which is pretty darn good.
Barry's batch is 15 out of 18.
It's a damn damn good score.
Speaker 3 (38:55):
Oh yeah, and it's really enjoyable to drink.
That's what I'm going tosummarize.
Speaker 1 (39:01):
So we got Chris Brees watching on YouTube and he's in
London and it's 2.15 am.
Speaker 3 (39:08):
Oh, I like it.
Speaker 1 (39:08):
Yeah, I'm a little insomniac, so here's the thing.
Speaker 3 (39:11):
Pour that water out, though Pour that water into the
cup Booker always says drink itany damn way you want, please.
Speaker 1 (39:19):
Thank you, that's really going to present a
problem.
It is.
Speaker 3 (39:23):
How are you going to get that out?
Speaker 1 (39:26):
Hold on, we've got to get something.
What would you do?
Speaker 3 (39:29):
oh, I got it there you go, perfect, perfect.
I really botched up the ice,the big ice, so put your finger
on like a little little thing,yeah hold on, hold on, don't,
don't touch it.
Speaker 1 (39:42):
I'm clean, you're drinking 125 proof bourbon.
This is one place where fingerjuice actually.
Speaker 3 (39:51):
Folks you heard it the first time here Finger juice
.
Apparently I've got a juicyfinger.
I had one.
I do have a bent finger.
I'm not exactly sure it's juicy.
Speaker 1 (40:03):
All right, we're gonna put this booker on the
rocks.
Oh my god, damn you, damn you,damn you, damn you to hell.
That's our nighttime cap.
Speaker 3 (40:15):
Look, it's a spinny cup, it's a cap.
Yeah, these are cool Watch.
Speaker 1 (40:20):
Curtsy of my mother-in-law, which is really
kind of cool.
Who?
Speaker 3 (40:24):
did a good job on that gift.
It was really cool.
Speaker 1 (40:26):
It was ever since I tried this bag.
We tried kind of cool.
Who did a good job on that gift?
Everson.
What's really cool is Everson.
I tried Booker's Reserve lastweek and it was fantastic.
Yeah, the Reserve was reallygood.
But, here, there you go, that'sone thing.
You know how there you go,that's one thing.
(40:48):
You know how Chris CT can dothis.
I can't, but I can do thisreally well.
Speaker 3 (40:51):
The cup does all the work for you.
Speaker 1 (40:53):
Yeah, except to get that main spin.
I practice for videos.
Speaker 3 (40:58):
Okay, awesome, are we going to let it melt in there?
Speaker 1 (41:00):
No.
So do you want to take thefirst sip?
Sure, I'll take a sip on theother side of those lipstick
lips, I still.
It's like, it's like.
How do you even know how youcan brain you?
Speaker 3 (41:11):
don't taste it.
Yeah, boys, when you wear alipstick, your life, you don't
taste it anymore.
I don't believe you.
I don't taste it.
Speaker 1 (41:18):
Well, it's got a piece of lipstick?
Speaker 3 (41:19):
Actually it's not, but I don't taste it.
Speaker 1 (41:21):
There's your lips on the side.
Speaker 3 (41:24):
That's really good and with the guys the caramel
comes out.
Oh nice, come on Wait wait, andactually a little bit of the
graham cracker or honey grams orwhatever they say yeah, but the
caramel is so strong.
Speaker 1 (41:35):
That's really good, yeah put it over a big ice.
Yeah, I mean, this is one ofthose where you would want to
put it, you would want to try it.
I think I would drink thatwhole bottle over the rock.
Speaker 3 (41:44):
Oh yeah, it's better Again.
The mustiness is gone and Istill don't get as much tobacco.
One gets over the ice.
It has a little water in it.
Speaker 1 (41:53):
Good night Walker.
Good night Walker.
Thanks for joining in for alittle bit.
I think we're getting close to15 on 18.
We do have to do a little bitof PR.
There is a magazine All rightTomorrow.
Anybody who is a bourboninsider at the Contemporary
Festival, don't forget.
Your tickets go on sale.
(42:14):
We have to sign up at Pixar.
Speaker 3 (42:17):
I can do that later.
Speaker 1 (42:18):
We got to do that tonight, so that when I come
home to get our whiskey tickets.
Speaker 3 (42:21):
Yeah, these tickets will go just like that.
They'll be gone.
Speaker 1 (42:24):
No, it like that they'll be gone.
It's not the general emissions.
General emissions enough.
Okay, guys, but september 5ththrough 7th 2025, bourbon in
bourbon, in the air on the 4thyou want to get your tickets now
.
Vip is fantastic.
There's three different levels,or four actually.
This year you know thatpresidential level has got four
thousand dollar watch and a uh,two thousand seven hundred night
(42:45):
stay with shuttle service andeverything.
That's for a few select people.
But the Decanter Club we didone year and got that nice
decanter and then also we didthe.
We've done the class force andthe regular VIP.
This year we're doing media VIP.
But you want to get yourtickets.
Tickets go on sale tomorrowmorning at 12 noon, tomorrow at
(43:07):
12 noon.
That is the pre-sale.
They go on sale on the 17th,but you wanted to take it now.
If you're just going a generalemission, that is good enough.
I mean honestly you've got threedays experience, 62 different
distilleries, and all that isthe Kentucky burn festival.
So much fun we're we're gonnabe.
We want people to join us, thepeople.
(43:28):
We've got our bus tour booked,so every bus has got to be
connected.
See, there you go, john wasdriving, and now he's back.
Speaker 3 (43:35):
See, I told you, finish is on forever.
All right, nice batch.
Speaker 2 (43:43):
I looked.
He said you look like tailingcash dude who's tail?
Speaker 3 (43:49):
Me not you.
Speaker 1 (43:49):
You're not included.
Speaker 3 (43:50):
I mean honestly.
Speaker 1 (43:52):
Where did this bourbon go?
I drank it.
Holy shnickies.
Speaker 3 (43:57):
Maybe I'll sleep tonight.
Speaker 1 (44:00):
I don't sleep.
It tastes like lipstick.
Oh yours Just kidding, but yougot to get it Now, it's all
lipstick, yeah it's all yoursI'll get another ice cube.
Speaker 3 (44:10):
Good thing we got more big ice um, there's a whole
freezer full of big iceupstairs yes, there is square
ice, round ice, also rose ice sothere you go.
Speaker 1 (44:21):
I mean you're going to want to get down there.
I just like I'm looking forwardto our urban bus.
20 people, this is going to beoff the charts.
It's epic.
It's going to be epic.
Speaker 2 (44:28):
Headed to Louisville with that one.
Speaker 1 (44:30):
Oh, I'm excited for that, roger Bricado driving, so
it's basically 29 people andthen just two buses.
This year we're going to begoing to Whiskey Thief, with
Walter's going to be there,we're going to Means, to old
carter and to uh, the evanwilliams bourbon, so along with
lunch next year you're gonnawant to get on this this.
(44:50):
I don't know.
Speaker 3 (44:51):
I couldn't believe how fast this sold what if we
have to do two days and twobusters?
Speaker 1 (44:55):
we could do another bus tour throughout the year
with another group, but onceagain where our group's getting
big enough that it's not aproblem so uh, spectacular right
I can't wait, can't wait, can'twait, it's going to be a lot of
fun, john, one year that yougot to go and do this, so all
right, so, anyways, it wasBooker's.
Uh, right now Booker startedout.
(45:17):
Everybody on YouTube got to seethe painting that I did.
Um, but once Booker passed in2004, fred's been taking it.
The one thing that Booker saidright on his deathbed was he
told Fred, you better not fuckup my book.
Speaker 2 (45:32):
So there you go.
Speaker 1 (45:33):
I mean, it's just like that is one thing he does
and Fred has not.
He's done a really good job.
The Bean family, freddie, fred,they've just done a spectacular
.
I got special bottle Fred'sbatch signed by Fred for me, by
Fred, that one, that one wouldbe hard to open, right.
We've experienced Booker's ride.
(45:54):
We've experienced all oldBooker's.
Booker's is like my thing.
So the first batch he gives a15 out of 18 and a thumbs up.
Roxy does the same thing here.
I got you here, boys, so I wantto thank you all for coming out
Thursday night this got youboys, so I want to thank you all
for coming on thursday night uh, lots of tuesday night.
Tuesday night, we appreciateeverybody and all that.
You know everything and whereyou're from and where you're
(46:15):
watching.
Uh, keep supporting us.
We like to be the number threewhiskey podcast podcast in the
world yeah, so thanks everybody.
All right anything to add?
Speaker 3 (46:25):
have a good night all right, so remember enjoy your
bookers wwwskepticalinvoicecomfor all things.
Speaker 1 (46:32):
and then also, uh, remember that we are on
instagram.
Hopefully we're trying to geton tiktok, but we gotta wait for
all that to happen that's notand then also we are on all
major podcastsjor podcast forApple, iheart, spotify, anywhere
you listen, remember.
Anywhere you listen or watch usremember.
Speaker 2 (46:51):
Ugh Like.
Speaker 3 (46:52):
Listen.
Speaker 2 (46:52):
Like.
Speaker 1 (46:53):
Comment, like, subscribe and leave good
feedback please.
Feedback's very important.
It may be good as number one.
And then also remember goodbourbon equals good times.
Good friends equals good times.
Good friends, make sure thatyou drive responsibly and live
your life uncut and unfiltered,and live civil Peace.
Speaker 2 (47:22):
Oh, show me the way to the next whiskey bar.
Oh, that's one.
Oh, that's one.
Show me the way to the nextwhiskey bar.
Oh, the last one.
Oh, the last one.
Show me the way to the nextwhiskey bar.
Oh, the last one.
Oh, the last one.
Oh, if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
(47:44):
I tell you, I tell you, I tellyou, we must die.
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