March 20, 2025 • 65 mins
Tonight's episode dives deep into the world of double oak and toasted oak bourbon, exploring the science and flavor differences between various finishing techniques. We examine what sets apart barrel finishing methods and why they create such distinct flavor profiles in your favorite bourbons.
• Woodford Double Oak stands as our benchmark for the category—butterscotch and caramel notes with exceptional availability
• Peerless offers both Toasted and Double Oak expressions with higher proof points and distinct character differences
• French oak versus American oak creates notably different sweetness profiles, with French imparting more butterscotch notes
• Charred barrels serve as both flavor enhancers and natural filters for column-distilled spirits
• The Kentucky Bourbon Festival (Sept 5-7, 2025) will feature exclusive releases with tickets going on sale April 17th
• Old Louisville Whiskey Company's Double Double Oak earned a spectacular 17/18 rating on our barrel bottle breakdown scale
Join the Crystal Glencairn Club and connect with us at www.scotchybourbonboys.com for merch, updates, and membership information. Remember to like, subscribe, and leave good feedback wherever you listen!
Ever wondered why some bourbons taste like butterscotch while others lean heavily toward caramel? The secret lies in the oak—specifically whether that barrel was charred or toasted, and whether your bourbon spent time in one barrel or two.
We journey through the fascinating world of barrel finishing techniques, comparing the sweet spot of double-oaked bourbons against their toasted counterparts. From Woodford Reserve Double Oak (the gold standard) to Peerless Distilling's twin expressions and the ultra-premium Old Louisville Double Double Oak, we explore how these barrel treatments transform whiskey from good to extraordinary.
The science behind barrel treatment proves fascinating—charring caramelizes wood sugars and creates a natural filter, while toasting gently warms the wood to release more subtle flavors. We learn why French oak tends to produce butterscotch notes while American oak leans toward vanilla and caramel. Each sip tells a story of time, temperature, and transformation.
Beyond the tasting, we share details about the upcoming Kentucky Bourbon Festival (September 5-7, 2025), where bourbon lovers can sample countless expressions and exclusive releases. Tickets go on sale April 17th, with early access for "Bourbon Insiders" on April 16th—definitely an event worth marking on your calendar if you've fallen in love with these complex, layered whiskeys.
Whether you're new to bourbon or a seasoned enthusiast, understanding the oak behind your pour adds a whole new dimension to appreciation. Which do you prefer—the caramelized richness of charred barrels or the subtle sweetness of toasted wood? Pour yourself something special and join the conversation!
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Episode Transcript
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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 to sip.
Speaker 2 (01:07):
It might be a grain-to-glass experience, but I
like to think of it as uncutand unfiltered, from their
family to yours, drinkingbourbon, sipping on some scotch.
We did a little while, but itsure was fun to watch.
We love what we do.
We're drinking every beer inthe room.
Man, we're tall sons, but we'retelling the truth.
Yeah, we're the Scotch andBourbon Boys.
We're making some noise.
Speaker 1 (01:50):
Yeah, we're the Scotch and Bourbon Boys, we're
eating that fun and we hopeWe'll be right back.
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
And I can't find the music, soit's going to.
I knew it.
There we go, oh, there you go.
Perfect timing, perfecteverything.
Welcome this podcast.
Tonight.
We have been, I really feel thatthis podcast me getting back on
(02:15):
to the track of podcasting, butI'm sure, hey, adam, good to
see you.
I'm sure I'm going to have anissue tonight as far as
technical or whatever.
It's already started out alittle wild.
Everything's going good.
We got it on track, we're liveYouTube, we're live on Facebook
and we're recording for theaudio.
Just remember, tonight'spodcast is about double oak and
(02:41):
toasted oak and then also thedifference between a charred oak
barrel and a toasted oak barrel.
We're going to cover that.
Plus, this week it wasannounced that Kentucky Bourbon
Festival tickets in April aregoing to go on sale.
I'll have the details on that.
Excited for that because that'sone of our premier events.
(03:04):
Randy Press, our president ofthe Scotchie Bourbon Boys and we
refer to him as El Presidentewill be coming on the podcast
coming up sometime a little bitin April, before the tickets go
on sale.
But with that said, tonightwe'll cover it a little bit and
(03:24):
talk a little bit about why youwant to get on the website,
become a friend of the KentuckyBourbon Festival so that you
could get in on that pre-sale.
That happens when you sign upat the website and everything.
So there you go.
Rememberwwwscotchybourbonboyscom for all
(03:45):
things Scotchy Bourbon Boys.
Tonight I'm going to be drinkingout of my Crystal Glen Karen
glass.
But the only way you can getthis is either become a friend
of the podcast or join theCrystal Glen Karen club.
So if you got one, you're inthe club.
There's just different ways toget them.
But our newest members areSarah Evans and Randy Ford.
(04:09):
Randy Ford's here with ustonight.
He's driving along.
Let me know what you guys aresipping on.
I know that Thomas Anderson issipping on a watershed single
barrel, select patrick taylordoing a bullet bottled in bond.
(04:34):
I didn't get it.
What walker's sipping on yet.
But uh, let me know and I'll.
I'll just put it out there.
And we we've got hey, we've gotCrystal Pratt here tonight.
Let's see I can go down.
And then also Walker.
Yeah, walker is the WoodfordMasters Collection 121.2, batch
(04:54):
proof 2024.
Nice Walker, thanks.
And then health is a perfectreason to drink more whiskey.
Yes, let's see Anybody else.
I'm just trying to see what,nope.
But if you're here and you aresipping on something, patrick
(05:15):
Taylor is part of the CrystalGlencairn Club with, uh, it's
patrick patrick finney, finney,finnian.
And then also nathan malay,malay, malay, malay ho, malay ho
one or the other.
Um, adam gross nickel sippingon some heaven hill grain to
(05:37):
glass weeded.
That's a good one also.
But remember, uh, we did thewwwscotchiebourbonboyscom for
all things scotchy bourbon boys.
You can get regular, regularGlen Cairns on our t-shirts
there.
But also follow us on Facebook,youtube, instagram and X, along
with the major podcast formatsApple, iheart and Spotify.
(05:57):
But no matter how you listen orwatch us whether you watch us
live, watch us in delay, or youlisten to us on the podcast
while you're driving, justremember like, listen, comment,
subscribe and leave goodfeedback.
That feedback's very important.
We love getting good five-starreviews.
(06:18):
You can also do it on Google.
We are on Google as a business,so rate us on Google as a
business.
So five, rate us on Google also.
So, anyways, that gets us to.
We are ready to get going withthis podcast.
As far as everything that'shappening All right, my
microphone is working andrecording and we are live on
(06:39):
YouTube.
But what I want to do first iscover what that cover the Double
Oaks.
I mean Double Oaks are myfavorite.
There's a lot of brands of theDouble Oaks.
I'm going to quick.
From time to time I will startoff with different.
(06:59):
I've got a lot here.
But I also want to cover oursponsors.
So the first sponsor I'm goingto mention tonight is Whiskey
Thief Distilling.
You guys got to check it out.
Barrel pick all day, every day.
They're in Frankfurt, kentucky,along with Louisville, kentucky
, in the newly opened tastingroom.
(07:21):
But they've got five barrelslined up up to 10 at the
distillery and Whiskey ThiefDistilling Company delivers For
the price of admission.
You can thief from fivedifferent barrels pick one
(07:44):
usually a lot for me.
So yeah, adam, it's a greatplace and either place I hung
out last, I was there lastSaturday, so it's almost a week.
It'll be a week, two weeks fromthis last, this coming Saturday
, and I'm telling you it wasfantastic at their tasting room
(08:06):
live music, we watched abasketball game, full bar,
everything, and they're and I'mgoing to tell you they're
old-fashioned thiefed right fromthe barrel.
They basically have them inthere and they thieve them for
you.
They're fantastic.
That's whiskey thief, right?
So the first one I want to coverbefore I knock off this one,
(08:28):
all right, the first one I wantto cover, my all-time favorite,
and it's Woodford.
In my opinion, the best doubleoak on the market as far as
price and what it is is Woodforddouble oak.
It's my favorite.
Let's get out the glasses alittle bit here On this
(08:51):
particular one.
This was a pick, a batch pick,by Walter Zausch, who is the
owner of Whiskey Thief.
He graciously granted it to me,but it's basically let's see
what we got here.
(09:16):
Bourbon finished in new heavytoasted, lightly charred barrels
.
So in this case it's first agedas woodford reserve and then
it's put in lightly uh, lightlycharred toasted oak barrels for
the second round.
And what?
What I find with woodforddouble oak and that's what I
(09:40):
it's one of my favorite.
It's always available and it'savailable at the most bars and
everything, and I just love thisone.
I'm going to put a little bitin there and we're going to do a
duel in the end, but tastingthis the notes in this are
especially even in this batchpick are total butterscotch
(10:06):
caramel a little bit maybe.
Nope, it's just such a good,it's such a good flavor.
The toasted aspect of thebarrel comes through and so,
(10:27):
with that said, I'm going tobasically share the screen real
quick with you guys, and you'regoing to hear Alan Bishop talk
about what a toasted barrel is.
So let's get the screen sharegoing.
Share, and I'm going to pick.
Let's see, he was in, was inthere.
Yep, that's it.
(10:48):
Right, there should be it share.
Yep, that's it, let me.
Speaker 3 (10:55):
You're gonna hear Alan talk about the toasted
barrel a toasted unchargedbarrel is not going to be as
heavy on the vanillins, forexample, and it's not going to
be as heavy on the caramelsright, because you've not
caramelized that sugar.
From the toast level it's goingto be a much more smooth, sort
of like butterscotch transition,maybe a little bit buttery,
(11:17):
that sort of thing as well.
It's not nearly as aggressiveon the spirit as what a charred
barrel is going to be, and sotherefore, for clean spirits or
spirits that don't need a ton ofmaturation, you don't want that
char in there, because you'regoing to overrun all the flavors
, especially when you're dealingwith something delicate like,
say, agave syrup, where agavesyrup does not have inherently
(11:39):
that roasty, smoky flavor of itsown accord and you have to
build it into the fermentationand the distillation.
Even then it's still veryvolatile, and so we don't want
to overrun that with that heavycharred oak.
As far as the history oftoasted oak barrels, there's a
long, long history of toastedoak barrels.
So toasted oak barrels actuallypredate charred barrels quite a
(11:59):
bit If you go back and you lookat kind of traditional bourbon
lore and we don't know how muchof this is entirely true, where
the charred barrel came from,etc.
But they were certainlyunderstanding of the fact that
in Cognac, france, toastedbarrels were being used for
Cognac and they are still usedfor Cognac to this day because,
again, it's much more of a light, cleaner, elegant, more
(12:21):
volatile style spirit that charwould just overrun unless you
make a very specific bourbonstyle brandy, which you can do.
But there's definitely a placefor those char or those toasted
barrels over the char.
I think agave spirits fit thatwell.
Obviously certain brandies,whether it be apple brandy or it
be grape brandy, depending ontheir distillation style and
their fermentation style,because there is a difference
(12:42):
between what happens here in theUnited States and what happens
in other countries such asFrance.
I think rums in particularcould benefit from toasted oak
barrels and I don't know enoughabout rums to be able to say one
way, shape form or the other,how common a toasted barrel
would be with rum.
But I would suspect that of theFrench tradition with rum
production you would probablysee toasted barrels pretty
(13:03):
regularly.
So, yeah, there is a very, verylong history of using those at
pre-dates, using the char here.
We actually think that the charhere may have been adapted from
seeing French oak barrels thatwere toasted for a little bit
too long and getting a verylight char to them, as it were.
So I'm wondering whatcharacteristics of the spirit
maybe, what kind of spirits Ikind of answered that and then
(13:24):
what someone could expect froman h product.
So what I'm looking for reallywith that agave spirit we put in
that toast all right.
Speaker 1 (13:31):
So there you go.
Alan bishop talking about that.
The toast was kind of therebefore the char, but all right.
So there you go, what thetoasted barrel is.
So I've got actually some, sothis so the double oak is first
in the char and then it'stoasted.
(13:52):
So we got that out of the way,all right.
And then you've got this.
I got them both.
So Peerless makes a toastedbourbon and a double oak.
So I'm going to kind of seewhat the difference is.
(14:12):
Once again, let's get thewitchcots and read the back of
the bottle right here.
This one says this bourbonwhiskey was finished in a
toasted barrel, heated with asmaller flame for a more
extended period of time than thestandard charring method, and
then, and this is toasted, sothis is actually finished.
(14:35):
So it's double-oaked and ittoasted similar to what Woodford
Reserve is, which isdouble-oaked in a toasted barrel
.
Now we've got the double-oak,now the double-oak bourbon
whiskey twice barreled in newoak.
So that tells you right therethat this is two new oak barrels
(14:56):
.
And then you've got the toastedbarrel.
So I really want to put thesetwo up against each other.
So I'm going to put the toastedin the one and kind of talk
about the flavor difference andthen we'll do a sponsor uh thing
and then, um, I'll talk aboutnot only charred oak barrel,
(15:30):
what the purpose is of thecharred oak barrel.
So I'll put that one in righthere and I'll put this one right
here.
There they are the toastedversus the double oak, the
toasted versus the double oak.
So now, compared to this,peerless is a little bit
(15:52):
different distillery compared toWoodford, woodford is actually
partially part.
Woodford Reserve is partial potstill and then blended with
column still.
So it's really kind ofinteresting where peerless is, I
believe I don't want to say potstill, I want to say column
(16:14):
still.
Now the toasted compared to andI love it, but this this
actually has.
Let's see what we got for proofon the toasted I did have the.
(16:36):
Did I put them back?
No, did I put them on there?
No, no, there, they are off tothe side here.
No, no, there, they are off tothe side here.
This proof on the toasted, batchtwo it is 109.4.
We're 94, point I believe.
40 is 90.4.
So we're 109.4 and 90.4.
(16:57):
So 19 percent more proof.
And it drinks that.
So you got a little bit morebite to.
But with this toast it tastedlike oak toasted.
It's got a little bit morecaramel and a little bit of
pepper.
Now the plain double oak, whichis this, is my favorite it.
(17:22):
I love double oaks and justlike I love this one's 107.9 and
5051 alcohol volume, 0.9.
Okay, so that's what we'relooking at there, and this is
(17:45):
barrel-proof, non-chilled filter, strictly sweet mash, no water
added.
So there you go.
This comes straight from thebarrel and it was placed in two
barrels that were charred.
Now I really love this doubleoak compare.
(18:13):
I like the toasted but thedouble oak really picks up that
barrel proof, even though it'stwo tenths lower than two point
two um proof points lower.
It really has that classicbourbon barrel taste.
But it also is picking up asweeter caramel and the.
The caramel comes through andit's what I love about double.
(18:38):
So there we are there.
Now we want to keep double oaksand toasted.
Now let's talk about middle westspirits here in the good state
(18:59):
of ohio, columbus, ohio, to beexact, what Ryan Lang is doing
down there is fantastic.
He has his original craftdistillery going full 24-7.
He's got the service barrestaurant open, but he has
opened a large property.
(19:22):
He's in stage one, which is thedistilling stage but he stage
two and three or A, b and C weare talking shops and
restaurants and he's got theproperty.
It's just to see it go up fromscratch all the way to where we
are and it's the size of a beamdistillery.
(19:45):
It's just massive.
I can't describe it.
I don't have the specs, butit's up and running and I got to
taste Roxy and CT and I havegotten to taste their white dog
coming off those stills and it'sspectacular.
You got to get down to columbus, uh, have dinner, go to the
(20:10):
original place, but what'scoming is going to be amazing.
But their bourbons are, andtheir wheat whiskeys and their
cast strengths are fantastic.
Uh, when we do sponsorship, wedon't have the sponsors.
We're not approached bysponsors.
We approach them because welove what they're doing and the
(20:32):
whiskeys that they produce.
They are on the shelf in 48states.
You got to try this.
This is the straight wheatwhiskey.
But you also have to try theweeded four grain bourbon, which
is fantastic because it's notonly four grain, so it's corn
(20:52):
wheat, then barley and ryeFantastic.
You got to try it.
So there we go.
That is Middle West Spiritshere in Columbus, ohio.
Don't want to knock that clanoff.
We got that baby back up there,all right.
So let's talk about what acharred barrel is.
(21:16):
There's one, two, three andfour chars.
So when they said lightlycharred, it's probably a one or
a little less.
What is the purpose of a char?
It's the same purpose.
The char is a double purpose.
One it acts like a charcoalfilter.
So distillates that are columnstilled.
(21:38):
When they're column stilled youcan't do the heads in the pot
still.
You basically distill off theheads in the pot.
Still.
You basically uh, you know,distill off the heads, get rid
of them.
Then you hit the heart and then, when it comes to the tails,
you might put a little in butthey're bitter.
So then you might re put themback in where in a column still
(21:59):
it's.
Basically it's got the heads,the tails and the fints, or the
heads, the hearts and the tails.
But where you pull from thatcolumn still is where the hearts
are.
But you can't not get it justpure hearts.
(22:20):
Most of the heads areevaporated off, but there's
still some in there and some ofthe tails are still in there.
So the barrel serves as acharcoal filter for these
impurities.
One it takes out all the badstuff and then it basically
(22:41):
takes out some of the bitterflavors of the tails.
And so the charcoal filter isvery important on the inside of
the barrel.
And you know the whole processof how the barrel works is you
basically char it and if you'reat a four or five char, that
whiskey is going to come in andout and it's going to filter out
(23:01):
all the impurities.
But it needs time.
Two years probably on a columnstill isn't the best.
It's not getting enough ofthose impurities.
But if you're talking four,that's probably right when
you're getting into thewheelhouse.
But places like Maker's, markJim Beam, they're doing five,
(23:23):
six, seven, eight, nine.
That's their sweet spots forreally getting some good bourbon
, getting out those flavors butalso the barrel.
Still, the reason why we'retalking not so much butterscotch
as you're talking about caramelis because with the char you're
caramelizing that sugar andyou're really caramelizing.
(23:44):
So it goes through the filter,then through the caramelized
sugar, wood sugars and then intothe wood and back and forth.
So that's where you pick up alot of that caramel flavor that
everybody loves in bourbons.
So what level char isdetermined by a lot of times.
If you're doing pot distillingyou can pick whatever level char
(24:04):
you want, but it has to have achar to be a bourbon.
You can't just stick it rightinto a toasted barrel and then
expect it to be bourbon becauseit has to go through.
So if you're trying to get amajor toast, you might put it in
there four or five years withthe number one.
If you're pot distilling and youput it in on a number one char
(24:24):
and then you finish it in atoasted, now on the toasted
you're not actually getting thatblack charcoal anymore.
You're just basically heatingup those wood sugars so that
their flavor can go in.
You're like getting them almostto the point of caramelization.
So that's why you pick up somebutterscotch, because it mixes
those wood sugars mix, afterthey've been toasted, with the
(24:46):
actual flavor of the wood.
So it's a great finishingaspect, but also it's a great,
you know, just putting it in andaging it, but then it wouldn't
be bourbon.
So there we go, as far as the,the, the charred barrel.
Now this one here I just pickedup at yellowstone and it's just
toasted and I'm really kind ofexcited about this bottle.
(25:09):
We got it, we tried it, Ipicked it up and I'll give you
the lowdown on that bottle.
In 2010, my family and I foundedOkay, let's see, wow, wow,
(25:34):
mention of crafting only thefinest whiskey and the dream of
restoring the Yellowstone brandto its former glory.
In the spring of 2015, over acentury after our
great-grandfather, mc Beam, soldhis distillery to Yellowstone,
that dream came true.
His distillery to Yellowstonethat dream came true.
The Toasted Barrel Collectionis a series of single barrels,
(25:55):
each hand-picked and sampled atthe distillery.
With each barrel comes its owncomplexities and one-of-a-kind
flavor, every one different thanthe other and one of a kind
flavor, every one different thanthe other.
From our hearts to fill yourglass, enjoy.
That's Stephen Beam.
And then Toasted BarrelKentucky Straight Bourbon
(26:17):
Whiskey, finished in toastedcasks.
So there you go.
They make it.
This one was a single.
This barrel number this wasbarrel number 27 of 30.
So there you go.
I was able to pick that up atthe distillery when I was down
there.
We were in by Maker's Markstayed and, on our way up to
Louisville, stopped off and sawthe good folks at Yellowstone.
(26:41):
Stephen is in Florida at thetime and I know Stephen Fonte
was uh, he's doing a lot ofcigar stuff.
So I'm gonna dump this in andlet's see what we got.
So once again now I will saythe peerless the little bit of
the peerless toasted I just took, really liked it.
(27:03):
It really picked up some reallynice flavors.
All right, vincent, I'm prettyvega, I'm pretty good brother.
And then, oh, I, I took it off.
I haven't been okay.
Uh, right on, four years isnice.
Uh, my last blind hey matt goodto russell, pure Russell
(27:25):
Woodford.
Double Oak versus Peerless wasvery similar, except hotter,
really like, yeah, I agree,that's exactly what I would say.
It's got a little bit morepepper.
Now, pulling in thisYellowstone can't wait for them
to get their Rocky Patel cigars.
That's going to be in a littlebit and I'm going to tell you
you're going to want to do thatbecause what uh steven fonte
(27:48):
loves to do with cigars isfantastic and he's part of
heading up this project, soreally kind of cool.
All right, the toasted I've beentasting it all but I love it.
I mean, this is this is mywheelhouse of what I love, so
it's great to be in this.
Um, the peerless toasted issweeter than the double oak,
(28:08):
depending on your palate.
Well, you got to also knowdepending on which batch you're
drinking, walker, from batch tobatch it differs.
I mean, some of the batchesthat I've had off the shelf, um,
a lot of times I find that thebatches off the shelf are what
with wood double oak.
We're not always drinking Me andyou are drinking a lot of
(28:29):
barrel picks.
Yes, I agree with the barrelpicks.
A lot of them don't deliverthat sweetness, whereas off the
shelf I mean, I have it.
The butterscotch on there isjust amazing.
So here we go for the.
Here we go for the.
(28:51):
It picks up all the toasted.
Now this one picks up a lotmore of.
This is probably the okiest sofar.
Not as sweet as the other ones,but from a standpoint of, if I
was going to smoke a cigar, thiswould be out of all of them.
This is the cigar batch for thetoasted.
(29:12):
It's 100 proof.
So I really enjoy this.
One Does a really nice thing inthe glass.
It's pretty nice, all right.
So that brings me to the nextdouble oak.
(29:36):
This is the old jet brothersdone by neely.
If you take a look at that baby.
I love this thing, this, thisbottle, special to me because
this is Kentucky, straightbourbon.
I'll get more into the.
All right, all right.
Now where did I do with them.
I'm always putting themsomeplace.
(29:57):
I thought I set them over here.
No, how do they disappear?
There they are.
They're over here now.
Glasses going all over theplace.
Let's see, I've got this one.
It's the old Jet Brothers.
This is Neely, kentucky, 6thDistrict.
(30:18):
Okay, so this is pot distilledand bottled by Neely Family
Distillery, sparta, kentucky.
This is Kentucky StraightBourbon Whiskey their bourbon
pot-stilled whiskey, finished innew toasted French oak, 106.5.
Finish time was 14 months.
Now Rebecca and us have been.
(30:39):
She has allowed us in the pastto go through and thief from the
barrels, and this barrel wasthe day that we were there.
It was a cold day.
She drilled this barrel andhonestly, this was one of my
favorite things out of thebarrel.
It was so good and we have toldher it had to be about 13 and a
(31:03):
half months that that was readyand so it got bottled.
As an old jet brother, I madesure I got it.
Haven't had it for a little bit, had some time to sit on the
shelf and I'm just excited totry it one more time.
All right, this is a fun podcastso far.
(31:24):
Um, this is a fun podcast sofar.
Um.
Can't drink too much, all right.
So, ah, the nose on it.
It's French toast.
These French oak barrels theygot brand new.
They were.
This was a spectacular um,straight from the barrel, and
(31:47):
once again they put it out,barrel proof.
So I was really excited and itdid disappoint.
I'm telling you, wow, sweetness, a really nice butterscotch, a
really good pot, still flavor.
What is that?
(32:10):
It's so sweet, this is sodelicious.
I love that one, if you get, ifyou get a chance.
While you're at there, old jetbrother is finishing French oak
casks.
I mean, fan tastic, that's agood one, all right.
So that brings us to why we'rehere tonight.
Well, I could quick um, gregSchneider, when he was working
(32:34):
at Chicken Cock um, they hadgotten some whiskey that wasn't
bourbon.
It was bourbon had to be put inused barrels and it wasn't good
.
So he finished it off in brandnew French oak casks.
And honestly, does the spicespecies of oak have a different
(32:54):
effect?
My question is French oakbetter or worse than American
white oak?
I'm going to tell you that mostof the time, french oak, I
believe, is a little bit, comesup with a little bit more
sweetness when it toasts Some ofthose French oak staves, like,
for instance, we have a doubleoak which is the Lillian
(33:17):
Sinclair, and I don't know if Iactually have the bottle.
I should have my LillianSinclair, didn't have my Lillian
Sinclair.
Or here's the five year whichwe did a double oaking, which we
finished it with, um, straightKentucky bourbon finished west
(33:42):
finish.
This one, with which was fiveand a half years, was finished.
No, this was not.
I want to say no, this wasstraight up whatever that was
not finished with french oakstaves.
Our lillian sinclair was.
I'm not sure if I got a lillianhere, but I'm gonna look.
Hold clifty, I got so muchright there.
(34:06):
Maddie, in New Falls, I don'tknow, there's the Lee W Sinclair
, there's that.
Nope, I don't got the Lillianis right back here.
So we've got the LillianSinclair which was finished with
the French oak say.
So that was a nice double oak.
(34:26):
If you guys are interested inpicking up that one, I do
actually have that available.
So if someone wants to pick upour Lillian Sinclair, let me
know.
It's a special Alan Bishopspecial one.
Now I'm going to talk about this.
This chicken, it was say thiswas another way to do double
(34:48):
oaking One.
It was in a used barrel, thenit was put into a brand new.
So it was like back bourbon.
It originally was in usedbarrels and it just didn't cut
it.
So Greg put it in brand newFrench oak barrels and pulled
off a double oak.
That's delicious once again,that sweetness that that oak
(35:16):
comes out and it's.
These were french oak barrels.
I really feel that french oakis my sweet spot, so that's kind
of how I go there.
So all right, that brings us tothe old louisville barrel
banging.
Let's call it.
It's not bare, it's called theold louisville barrel bottle
(35:39):
breakdown.
The barrel bottle breakdown isbased off of a rating scale of
knocks that I make with thisbunghammer, and it is four
knocks, up to four knocks forthe nose and up to four knocks
(35:59):
for the body, and then fiveknocks for the taste and five
knocks for the finish.
So, uh, this particular oldlouisville whiskey company, uh,
in louisville, kentucky, aminthere, uh, will you, if you stop
(36:20):
in and he will show you areally good time and you'll get
into some fantastic stuff.
He has barrels and everythingand when you leave you get a
bottle and a velvet case.
I mean, it's like none other.
And the old Louisville WhiskeyCompany barrel bottle breakdown
(36:48):
is Woodford Reserve DoubleDouble Oak, really kind of cool.
Super Nash had this bottle.
I was hoping he'd be on tonightso we could barrel bottle, so
we could barrel bottle breakdowntogether, but once again he's
(37:13):
been busy, so it's just mebarrel bottle breaking down.
Uh, this bottle is not cheap,but the availability and what
I've tasted so far has been likeno other.
And it's called Double DoubleOak.
So now we're taking it one stepfurther and I think I really
(37:35):
enjoy that.
So let's talk about thisWoodford.
I love Woodford Double Oak.
So this normally was $3.75.
This bottle here is liquidprofile, extra aged, 700
milliliter, it's still 90.4proof, like most Woodford
Reserve, unless it's the fewextra ones like Walker's sipping
(37:59):
on tonight.
Kentucky straight bourbonwhiskey finished in heavy
toasted new oak.
So there you go Heavy toasted,which means it's not a, but they
call it double new oak.
So there you go Heavy toasted,which means it's not a, but they
call it double double oak.
So I'm gonna crack it.
That's what I do, we're gonna.
You can give me, I can give youmine, I want yours, I love it.
(38:27):
Here we go In colder to coolclimates, in warmer climates.
The initial aging American whiteoak is both traditional and
preferred.
I would say that depends onaging and environment.
It's preferred.
I would say that depends onaging and the environment.
(38:47):
It's preferred.
Honestly, walker, when it comesto the first maturation, 100% I
agree with you.
But as far as what you'relooking at, as far as Maker's
Mark and the staves they'redropping in, they're dropping in
French oak staves, the majorityof it, and they get some damn
good stuff off those French oakstaves.
They're dropping in.
They're dropping in French oakstaves, the majority of it, and
they get some damn good stuffoff those French oak staves.
(39:11):
And I just think, for finishing,I prefer the French oak.
So that's just me personally.
I think it adds a little bitmore, um, a little bit more.
A little bit more.
The French oak adds a littlebit more sweetness that I like.
(39:31):
It's more the toast, and theoak is more butterscotch opposed
to caramel, the caramels.
But that's just my opinion.
As you said, randy, here we go,I'm doing it.
So here we go.
(39:53):
They built the white brand fromit For sure.
Ah, the nose.
(40:15):
I need a little bit more here.
It's, uh, it's very toastedthere.
There's not a, it's not a.
You can, you can smell thetoast.
Let's give it a.
I've never rolled the crystalGlencairn.
Does it work?
Let's see, it makes a reallycool noise, that's for sure.
All right, oh, it popped out.
(40:37):
Five American, five French oak.
Yeah, that's good.
Oh, the nose on this isspectacular.
I could just smell that all day.
It just smells like pure Frenchtoast with powdered sugar and a
(41:00):
little bit of chocolate.
A little bit of chocolate.
(41:36):
Okay, the nose on that.
As far do the body Damn.
That's delicious, that doubleoak there.
How do you get French oakear inthe US?
When it comes to barrels,there's a whole huge barrel
network, ricky.
It's like on the circuitthere's barrel.
(42:00):
I wouldn't say it's not barreldealers, they're barrel.
The word I'm looking for is wehave a paper the word's not
(42:21):
coming to me, but they basicallyrepresent different barrels
that go on the market.
That's how we get all of thebarrel.
You know the staves and thebarrels.
You buy them through arepresentative.
They're representatives andthey broker, they're brokered.
(42:42):
You.
That was.
Thank you, walker.
I didn't see broker, I saidbroker.
And then I looked and you'realways there for me.
Man, um, yes, the nose was afour.
Um, the body, what it does inthe glass is unfreaking,
believable.
The legs are so long they'rejust dripping straight down all
(43:02):
the way, top to bottom, runningback in.
I would say, oh my God, not theChiefs.
I would say for the body, thisis a three At 90.4, a three is
pretty damn good.
I was wondering if everybodycan hear that.
I don't know if they can, but Ithought they might be able to.
(43:24):
Can hear that.
I don't know if they can, but Ithought they might be able to
Now.
When it comes to the taste,there's only four, randy, you
can only give the.
You can't give it a 4.5 unlessyou give it a butt up up.
You could give it a five andgive it a butt up up, but I
think the body's a three for mebecause it just doesn't hit my
(43:46):
cheeks.
Um, and 90.4.
A three is like the, like whatyou usually can get as far as
the best at 90.4, in my opinion,just has to fill my mouth all
the way everywhere.
But it's really good.
Um, taste, which you could go tofive.
The flavor of this is sofricking fantastic, oh my God.
(44:16):
Um, that bottle is everything.
And then some, there is thisone.
I will say, okay, randy givesthat, but I'm going to give the
taste a five and a but up upit's.
It's just my wheelhouse thatthat's what it gets, um, so
(44:39):
there you go.
Oh, thanks, thanks for uhcoming in, ricky, I'm glad that
you watched, all right.
So body, here we go.
(44:59):
It picks up this oaky flavorLike, if you like leather and
oak.
I thought the taste, the tasteto me, randy, is just in my.
I gave it a six.
If you like leather and oak,this is.
It picks that up.
But then there's that Frenchtoast thing and it goes on
(45:22):
forever.
So I will give this a four, sothat the double oak Woodford is
his top five.
I'm telling you strings thatthe double, double oak will be
(45:43):
your top then, because it'sfantastic, a spectacular, a
spectacular.
And if you take five and six is11 and three and four is seven,
it picks up and it four and sixis 10, and then three and four,
so it picks up a 17 out of 18rating.
(46:06):
So I really find this to be afantastic.
I would recommend it.
The price is pricey but theflavor just delivers.
It delivers.
Yeah, walker, you're veryknowledgeable.
(46:30):
Same thing with Randy.
Randy's knowledge ofnon-Kentucky distilleries is
mind-boggling.
So there we are, 17 out of 18on the Woodford Reserve.
(46:51):
Lately it's just been the oldLouisville company's
barrel-bottle breakdowns havebeen spectacular.
So that brings me to the Spiritof French Lick, our other
sponsor we have.
You know it's so funny, there'sa Lillian Sinclair.
(47:12):
I should drop this in.
This is a double oak we dropped.
This was aged for three yearsand then about two and a half
months of aging with the Frenchoak stave that we picked.
So so the spirit of french lickis in french lick, indiana,
(47:32):
spectacular um whiskey therethat was distilled by alan
bishop, who is now at oldhomestead.
But our last two barrel pickswere his last two barrel picks
and the last time he was in thedistillery.
So check it out, check out theSpirit of French Lick in French
(47:53):
Lick, indiana.
If you're in that area ofIndiana, you've got French Lick,
you've got Starlight and younow have Old Homestead at Patoka
Lake, which then takes me intowhere Alan Bishop is and we did
(48:22):
a segment of Alan Bishop tonightand the One Piece have
experienced the spirits in thespirits industry and the occult
also.
So really kind of cool what hedoes.
If you have Ghosts of Yadda oranything, check it out.
Well worth it.
A great podcast and AlanBishop's a great guy.
And then also his stuff is atthe spirit of french lick and
(48:46):
you know if you want to pick upthe lee sinclair line and he's
got the william dalton line.
But if you're interested inwilliam dalton or lillian
sinclair on barrel picks,contact me there.
I've got that available, allright.
So we've done that and I've gotthe Lillian Now that, oh, what
(49:14):
is it?
It tastes like a chocolate donut, very, very good with that
French oak stave and thethree-year-old respect the grain
four-grain bourbon, fantasticpot-stilled whiskey.
You can't go wrong, all right,so all I've got left I'm going
(49:40):
to talk about a little bit is Igot a couple ones.
I was able to go to get thedouble oak at Peerless, but they
had a special release of singlebarrels, right.
Well, they sold this nice 200milliliter at 112.5, which was a
double oak, which was a greatthing for me, because I've
(50:03):
experienced this three or fourtimes, and I'm going to take a
little bit of that while I talkabout the Kentucky Bourbon
Festival.
All right, so here we go.
I'm going to share the screenagain.
Kentucky Bourbon Festival iscoming up, folks, the tickets
are going to go on sale, solet's.
(50:25):
I did a really good job ofshare screening there too.
I've got the email.
Let me.
All right, so that's upeverybody for.
So it says get ready to raise aglass at the 34th annual
Kentucky Bourbon Festival,happening September 5th through
7th 2025 in Barstown, kentucky,the bourbon capital of the world
(50:50):
.
So if you subscribe which Ihave, and you just have to go to
the website and subscribe we'rethrilled to give you the inside
scoop.
Tickets go on sale April 17thwith exclusive early access for
bourbon insiders like myself onApril 16th this year.
(51:11):
We're offering six incredibleticket options from the single
day Sunday sampler to thebourbon taster weekend pass, all
the way up to our premium VIPexperiences, including the brand
new Orris Presidential Club.
Every pass includes unlimitedre-entry sampling of over 60
(51:36):
distilleries, exclusive KBFsingle barrel picks and expanded
programming for premium events.
Sip rare whiskeys and festivalonly distiller rose series
bottles with lockers to stashyour finds.
Enjoy expanded programming inthe great tent featuring master
distiller chefs and mixologyShop.
(51:57):
Bourbon inspired goods from topbrands like Oris, jacob
Bromwell and Clayton and Coombe,jacob Bromwell and Clayton and
Coombe.
Vip perks like early entrybottle signings and access to
the VIP lodge with your premiumpours.
Our VIP packages sold out injust 10 minutes last year, so
(52:17):
mark your calendars.
Bourbon Insiders can snagtickets starting April 16th at
KentuckyBourbonFestivalcom.
Prices for weekend passes startat $190 for bourbon taster
tickets and go up to $6,995 forthe exclusive Orris Presidential
Club, which offers a year-roundmembership limited to just 24
guests.
This elite experience includeseverything in our VIP packages
(52:41):
early entry, bottle signings andcrystal Glencairn glass, a
bourbon locker and a VIP loungeaccess.
Plus exclusive perks access tothe VIP penthouse overlooking
the festival ground.
A spring bourbon experience, afall-winter Kentucky Bourbon
Festival reception.
A three-night stay at the TrailHotel in Bardstown, private
shuttle service to and from thefestival and limited edition
(53:06):
Oris watch to commemorate yourmembership.
Just join us at the.
Celebrate the National BourbonHeritage Month with bourbon
lovers from around the globe.
Whether you're meeting masterdistillers, discovering new
favorites or sipping in style,there's nothing quite like
Kentucky Bourbon Festival.
Stay tuned for more updates andget ready to secure your spot.
So you got to go to the.
I'm going to get back.
(53:27):
There we go.
You got to go to the websitekbfbourbonfestivalcom and check
it out.
Check out if you want to be aninsider.
But that is the premier bourbonexperience, and let me get out
of this right here so I can seesome of the comments Ah, where
(53:50):
did we go?
There we are.
So the Bourbon Festival lastyear was fantastic with the
Cigar Lounge.
We hung out with Stephen Fontes.
You get to see all the masterdistillers there.
They all have different things.
Plus, the releases are out ofthis world.
Not only do they release theirsingle barrels, but every single
distillery now releases specialedition stuff that, for
(54:14):
instance, cellar-aged Maker'sMark.
You're able to pick that up.
I'm sure the Woodford DoubleDouble Oak will be there.
There are certain things.
I mean Heaven Hill just killsit with their private select
stuff they release and then alsoall the different things.
And then the other place, brownand Foreman, also kills it.
(54:34):
I was able to pick up a bunchof stuff from Brown and Foreman
last year.
I look forward to it.
Beam, there was Little Book,there was Booker's, which was
the Reserve which will be comingout.
I mean it's such a release time, fantastic bourbon to pick up
(54:56):
and there's enough for everybodythat's there.
Plus, you can try all over 200different spirits while you're
there.
The weekend pass is three days.
So you want to do that and youjust want to.
It's excellent.
So I will 100% support that andyou know you want to do it.
(55:20):
So the double oak wood, okay.
So I mean we had such a goodtime when you're walking around.
It's just such good weather.
Now this year it's moved upanother week, the fifth through
the seventh.
So you're talking about thatfirst.
I believe Monday is I want tosay, monday's Memorial Day, or
(55:43):
is it Labor Day, monday's LaborDay, and that Thursday is
Bourbon in the Air.
Friday, saturday, sunday.
So fantastic, fantastic, it'sgoing to be a fantastic weekend
and you don't want to miss itand you need to get your tickets
.
The weekend pass is good enoughfor anybody.
I mean, there's so much whiskeyto taste, so many events to go
(56:06):
to just on the 190.
Where can you go if you divide190, divided by three, that's
like $63.75 per ticket per day,and I mean $63.75 a day, and you
can drink as much whiskey andtaste as much whiskey as you
want.
Fantastic mean 63, 75 today,and you could drink as much
(56:32):
whiskey and taste as muchwhiskey as you want.
Fantastic, if you get a chance,uh, check out those vip things,
um, and definitely go to thewebsite and make sure that you
hit that all up.
So that's where we're at there.
Uh, I'm trying to get this,okay, all right.
So, yeah, okay, the where I ambehind.
I know it's so funny.
Go well, they go well.
Okay, all right.
(56:52):
So that brings me to the last.
I don't?
It just pours past that.
Stop it, stop it, okay, thankyou.
So the next one we covered Okay, so, rosewood, bourbon and Rye,
which is Jason Giles in Texas.
(57:14):
Fantastic guy, he put that outthere on the shelf.
It's not being distributed now,but whatever's on the shelf is
there.
So if you see a Rosewoodbourbon or a rye, I suggest you
pick it up.
His Contexian in Indianabourbons that he takes back to
Texas and ages them for oneseason there spectacular, really
(57:35):
good.
You should definitely checkthat one out.
All right, so, last but notleast, on a double oak, makers
makes a wood finishing seriesand it's fantastic.
And here we go, I have theheart 2024 collection.
This is, and we check out ourrecent podcast with amanda.
(57:59):
Uh, okay, I could do this,amanda humphries, at maker's
mark, from maker's mark.
She's in charge of theirexperiences and she's just all
around in charge.
And there, so kentucky straightbourbon whiskey barrel finished
with 10 virgin oak staves.
(58:20):
So once again, it is.
Uh, this is a double-oakedwhiskey or bourbon.
So it's finished with oakstaves which keep it a bourbon,
because I'm pretty sure Makershas done this part of the
process and they were able tokeep it bourbon Boom processed
(58:49):
and they were able to keep itbourbon boom.
So we're going to put that inthere as a finishing point.
This heart collection.
Uh, for 2024, caramel,chocolate and maple.
Put that up there.
All right, thank you everybodyfor joining us tonight.
We covered the Kentucky bourbonfestival.
Hey, pat, cheers, man hoppingoff to go spend a little time
(59:10):
with the family.
Yep, all right, cheers, patrick.
Thanks for watching tonight.
We're finishing up right now.
There's no.
And hey, you know me, I'm tinyand maybe there should be brown
informant.
I like to say, maybe there's aninformant, how about that SEPR
(59:30):
in the 2020.
I need it to open for about 10months.
Going to pass you some SEPR5from 2020.
It needed to be open for about10 months.
Now it's nectar.
That's great, all right.
Oh, needed to be open for about10 months.
Now it's nectar.
That's great, all right.
That was fantastic, fantastic.
(59:53):
This is just.
My jam is double oak and toastedoak.
I love them, I love them.
And, uh, there's another one,elijah craig toasted, which I
them, and there's another one,elijah Craig Toasted, which I
like also.
So that's another one.
So I've had that before.
Actually, that's what startedoff the whole Internet thing
(01:00:15):
with me.
I've had a lot of fun with that.
All right, all right.
Everybody, thanks for joining metonight.
Oh, man, that wood finishing onon makers.
The sweetness is there, butthat's like they.
They really put by it being thewhite oak, the 10 white oak
(01:00:39):
staves, you really get the feelof the oak.
So if you like a really oakybourbon boom, this is it.
Fantastic, all right.
So wwwscotchybourbonboyscom forall things Scotchy Bourbon Boys.
Also, remember we're onFacebook, instagram, youtube and
(01:01:02):
X.
Also, we're on Apple, iheart,spotify and also all podcast
media.
And Adam, thanks for the cheers.
Man, thanks for coming in andwatching tonight.
I really appreciate it.
And then remember, no matterwhere you listen or watch us,
(01:01:24):
remember you got to, you got to.
Oh my God.
So we're really going to have aproblem with this.
You got to comment, you got to.
Why am I having a problem?
Listen, like, comment,subscribe and leave good
(01:01:45):
feedback.
There you go.
I don't know why.
It's like something thatdoesn't come to me after.
I've said it a million times.
But remember, good bourbonequals good times.
And well, let me start this offby finding where I got to go.
(01:02:07):
I found it when I was messingaround.
It's so bizarre.
I like all of a sudden pickedit up and then put it away.
There, it is All right.
Good bourbon equals good timesand good friends.
Remember, don't drink and drive.
Drink responsibly and live yourlife uncut and unfiltered, and
(01:02:32):
little steve-o will take us out.
Speaker 4 (01:02:46):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar, oh don't ask why.
Oh don't ask why.
Oh don't ask why.
(01:03:08):
For if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
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 to sip.
Speaker 2 (01:07):
It might be a grain-to-glass experience, but I
like to think of it as uncutand unfiltered, from their
family to yours, drinkingbourbon, sipping on some scotch.
We did a little while, but itsure was fun to watch.
We love what we do.
We're drinking every beer inthe room.
Man, we're tall sons, but we'retelling the truth.
Yeah, we're the Scotch andBourbon Boys.
We're making some noise.
Speaker 1 (01:50):
Yeah, we're the Scotch and Bourbon Boys, we're
eating that fun and we hopeWe'll be right back.
All right, welcome back toanother podcast of the Scotchy
Bourbon Boys.
And I can't find the music, soit's going to.
I knew it.
There we go, oh, there you go.
Perfect timing, perfecteverything.
Welcome this podcast.
Tonight.
We have been, I really feel thatthis podcast me getting back on
(02:15):
to the track of podcasting, butI'm sure, hey, adam, good to
see you.
I'm sure I'm going to have anissue tonight as far as
technical or whatever.
It's already started out alittle wild.
Everything's going good.
We got it on track, we're liveYouTube, we're live on Facebook
and we're recording for theaudio.
Just remember, tonight'spodcast is about double oak and
(02:41):
toasted oak and then also thedifference between a charred oak
barrel and a toasted oak barrel.
We're going to cover that.
Plus, this week it wasannounced that Kentucky Bourbon
Festival tickets in April aregoing to go on sale.
I'll have the details on that.
Excited for that because that'sone of our premier events.
(03:04):
Randy Press, our president ofthe Scotchie Bourbon Boys and we
refer to him as El Presidentewill be coming on the podcast
coming up sometime a little bitin April, before the tickets go
on sale.
But with that said, tonightwe'll cover it a little bit and
(03:24):
talk a little bit about why youwant to get on the website,
become a friend of the KentuckyBourbon Festival so that you
could get in on that pre-sale.
That happens when you sign upat the website and everything.
So there you go.
Rememberwwwscotchybourbonboyscom for all
(03:45):
things Scotchy Bourbon Boys.
Tonight I'm going to be drinkingout of my Crystal Glen Karen
glass.
But the only way you can getthis is either become a friend
of the podcast or join theCrystal Glen Karen club.
So if you got one, you're inthe club.
There's just different ways toget them.
But our newest members areSarah Evans and Randy Ford.
(04:09):
Randy Ford's here with ustonight.
He's driving along.
Let me know what you guys aresipping on.
I know that Thomas Anderson issipping on a watershed single
barrel, select patrick taylordoing a bullet bottled in bond.
(04:34):
I didn't get it.
What walker's sipping on yet.
But uh, let me know and I'll.
I'll just put it out there.
And we we've got hey, we've gotCrystal Pratt here tonight.
Let's see I can go down.
And then also Walker.
Yeah, walker is the WoodfordMasters Collection 121.2, batch
(04:54):
proof 2024.
Nice Walker, thanks.
And then health is a perfectreason to drink more whiskey.
Yes, let's see Anybody else.
I'm just trying to see what,nope.
But if you're here and you aresipping on something, patrick
(05:15):
Taylor is part of the CrystalGlencairn Club with, uh, it's
patrick patrick finney, finney,finnian.
And then also nathan malay,malay, malay, malay ho, malay ho
one or the other.
Um, adam gross nickel sippingon some heaven hill grain to
(05:37):
glass weeded.
That's a good one also.
But remember, uh, we did thewwwscotchiebourbonboyscom for
all things scotchy bourbon boys.
You can get regular, regularGlen Cairns on our t-shirts
there.
But also follow us on Facebook,youtube, instagram and X, along
with the major podcast formatsApple, iheart and Spotify.
(05:57):
But no matter how you listen orwatch us whether you watch us
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while you're driving, justremember like, listen, comment,
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That feedback's very important.
We love getting good five-starreviews.
(06:18):
You can also do it on Google.
We are on Google as a business,so rate us on Google as a
business.
So five, rate us on Google also.
So, anyways, that gets us to.
We are ready to get going withthis podcast.
As far as everything that'shappening All right, my
microphone is working andrecording and we are live on
(06:39):
YouTube.
But what I want to do first iscover what that cover the Double
Oaks.
I mean Double Oaks are myfavorite.
There's a lot of brands of theDouble Oaks.
I'm going to quick.
From time to time I will startoff with different.
(06:59):
I've got a lot here.
But I also want to cover oursponsors.
So the first sponsor I'm goingto mention tonight is Whiskey
Thief Distilling.
You guys got to check it out.
Barrel pick all day, every day.
They're in Frankfurt, kentucky,along with Louisville, kentucky
, in the newly opened tastingroom.
(07:21):
But they've got five barrelslined up up to 10 at the
distillery and Whiskey ThiefDistilling Company delivers For
the price of admission.
You can thief from fivedifferent barrels pick one
(07:44):
usually a lot for me.
So yeah, adam, it's a greatplace and either place I hung
out last, I was there lastSaturday, so it's almost a week.
It'll be a week, two weeks fromthis last, this coming Saturday
, and I'm telling you it wasfantastic at their tasting room
(08:06):
live music, we watched abasketball game, full bar,
everything, and they're and I'mgoing to tell you they're
old-fashioned thiefed right fromthe barrel.
They basically have them inthere and they thieve them for
you.
They're fantastic.
That's whiskey thief, right?
So the first one I want to coverbefore I knock off this one,
(08:28):
all right, the first one I wantto cover, my all-time favorite,
and it's Woodford.
In my opinion, the best doubleoak on the market as far as
price and what it is is Woodforddouble oak.
It's my favorite.
Let's get out the glasses alittle bit here On this
(08:51):
particular one.
This was a pick, a batch pick,by Walter Zausch, who is the
owner of Whiskey Thief.
He graciously granted it to me,but it's basically let's see
what we got here.
(09:16):
Bourbon finished in new heavytoasted, lightly charred barrels
.
So in this case it's first agedas woodford reserve and then
it's put in lightly uh, lightlycharred toasted oak barrels for
the second round.
And what?
What I find with woodforddouble oak and that's what I
(09:40):
it's one of my favorite.
It's always available and it'savailable at the most bars and
everything, and I just love thisone.
I'm going to put a little bitin there and we're going to do a
duel in the end, but tastingthis the notes in this are
especially even in this batchpick are total butterscotch
(10:06):
caramel a little bit maybe.
Nope, it's just such a good,it's such a good flavor.
The toasted aspect of thebarrel comes through and so,
(10:27):
with that said, I'm going tobasically share the screen real
quick with you guys, and you'regoing to hear Alan Bishop talk
about what a toasted barrel is.
So let's get the screen sharegoing.
Share, and I'm going to pick.
Let's see, he was in, was inthere.
Yep, that's it.
(10:48):
Right, there should be it share.
Yep, that's it, let me.
Speaker 3 (10:55):
You're gonna hear Alan talk about the toasted
barrel a toasted unchargedbarrel is not going to be as
heavy on the vanillins, forexample, and it's not going to
be as heavy on the caramelsright, because you've not
caramelized that sugar.
From the toast level it's goingto be a much more smooth, sort
of like butterscotch transition,maybe a little bit buttery,
(11:17):
that sort of thing as well.
It's not nearly as aggressiveon the spirit as what a charred
barrel is going to be, and sotherefore, for clean spirits or
spirits that don't need a ton ofmaturation, you don't want that
char in there, because you'regoing to overrun all the flavors
, especially when you're dealingwith something delicate like,
say, agave syrup, where agavesyrup does not have inherently
(11:39):
that roasty, smoky flavor of itsown accord and you have to
build it into the fermentationand the distillation.
Even then it's still veryvolatile, and so we don't want
to overrun that with that heavycharred oak.
As far as the history oftoasted oak barrels, there's a
long, long history of toastedoak barrels.
So toasted oak barrels actuallypredate charred barrels quite a
(11:59):
bit If you go back and you lookat kind of traditional bourbon
lore and we don't know how muchof this is entirely true, where
the charred barrel came from,etc.
But they were certainlyunderstanding of the fact that
in Cognac, france, toastedbarrels were being used for
Cognac and they are still usedfor Cognac to this day because,
again, it's much more of a light, cleaner, elegant, more
(12:21):
volatile style spirit that charwould just overrun unless you
make a very specific bourbonstyle brandy, which you can do.
But there's definitely a placefor those char or those toasted
barrels over the char.
I think agave spirits fit thatwell.
Obviously certain brandies,whether it be apple brandy or it
be grape brandy, depending ontheir distillation style and
their fermentation style,because there is a difference
(12:42):
between what happens here in theUnited States and what happens
in other countries such asFrance.
I think rums in particularcould benefit from toasted oak
barrels and I don't know enoughabout rums to be able to say one
way, shape form or the other,how common a toasted barrel
would be with rum.
But I would suspect that of theFrench tradition with rum
production you would probablysee toasted barrels pretty
(13:03):
regularly.
So, yeah, there is a very, verylong history of using those at
pre-dates, using the char here.
We actually think that the charhere may have been adapted from
seeing French oak barrels thatwere toasted for a little bit
too long and getting a verylight char to them, as it were.
So I'm wondering whatcharacteristics of the spirit
maybe, what kind of spirits Ikind of answered that and then
(13:24):
what someone could expect froman h product.
So what I'm looking for reallywith that agave spirit we put in
that toast all right.
Speaker 1 (13:31):
So there you go.
Alan bishop talking about that.
The toast was kind of therebefore the char, but all right.
So there you go, what thetoasted barrel is.
So I've got actually some, sothis so the double oak is first
in the char and then it'stoasted.
(13:52):
So we got that out of the way,all right.
And then you've got this.
I got them both.
So Peerless makes a toastedbourbon and a double oak.
So I'm going to kind of seewhat the difference is.
(14:12):
Once again, let's get thewitchcots and read the back of
the bottle right here.
This one says this bourbonwhiskey was finished in a
toasted barrel, heated with asmaller flame for a more
extended period of time than thestandard charring method, and
then, and this is toasted, sothis is actually finished.
(14:35):
So it's double-oaked and ittoasted similar to what Woodford
Reserve is, which isdouble-oaked in a toasted barrel
.
Now we've got the double-oak,now the double-oak bourbon
whiskey twice barreled in newoak.
So that tells you right therethat this is two new oak barrels
(14:56):
.
And then you've got the toastedbarrel.
So I really want to put thesetwo up against each other.
So I'm going to put the toastedin the one and kind of talk
about the flavor difference andthen we'll do a sponsor uh thing
and then, um, I'll talk aboutnot only charred oak barrel,
(15:30):
what the purpose is of thecharred oak barrel.
So I'll put that one in righthere and I'll put this one right
here.
There they are the toastedversus the double oak, the
toasted versus the double oak.
So now, compared to this,peerless is a little bit
(15:52):
different distillery compared toWoodford, woodford is actually
partially part.
Woodford Reserve is partial potstill and then blended with
column still.
So it's really kind ofinteresting where peerless is, I
believe I don't want to say potstill, I want to say column
(16:14):
still.
Now the toasted compared to andI love it, but this this
actually has.
Let's see what we got for proofon the toasted I did have the.
(16:36):
Did I put them back?
No, did I put them on there?
No, no, there, they are off tothe side here.
No, no, there, they are off tothe side here.
This proof on the toasted, batchtwo it is 109.4.
We're 94, point I believe.
40 is 90.4.
So we're 109.4 and 90.4.
(16:57):
So 19 percent more proof.
And it drinks that.
So you got a little bit morebite to.
But with this toast it tastedlike oak toasted.
It's got a little bit morecaramel and a little bit of
pepper.
Now the plain double oak, whichis this, is my favorite it.
(17:22):
I love double oaks and justlike I love this one's 107.9 and
5051 alcohol volume, 0.9.
Okay, so that's what we'relooking at there, and this is
(17:45):
barrel-proof, non-chilled filter, strictly sweet mash, no water
added.
So there you go.
This comes straight from thebarrel and it was placed in two
barrels that were charred.
Now I really love this doubleoak compare.
(18:13):
I like the toasted but thedouble oak really picks up that
barrel proof, even though it'stwo tenths lower than two point
two um proof points lower.
It really has that classicbourbon barrel taste.
But it also is picking up asweeter caramel and the.
The caramel comes through andit's what I love about double.
(18:38):
So there we are there.
Now we want to keep double oaksand toasted.
Now let's talk about middle westspirits here in the good state
(18:59):
of ohio, columbus, ohio, to beexact, what Ryan Lang is doing
down there is fantastic.
He has his original craftdistillery going full 24-7.
He's got the service barrestaurant open, but he has
opened a large property.
(19:22):
He's in stage one, which is thedistilling stage but he stage
two and three or A, b and C weare talking shops and
restaurants and he's got theproperty.
It's just to see it go up fromscratch all the way to where we
are and it's the size of a beamdistillery.
(19:45):
It's just massive.
I can't describe it.
I don't have the specs, butit's up and running and I got to
taste Roxy and CT and I havegotten to taste their white dog
coming off those stills and it'sspectacular.
You got to get down to columbus, uh, have dinner, go to the
(20:10):
original place, but what'scoming is going to be amazing.
But their bourbons are, andtheir wheat whiskeys and their
cast strengths are fantastic.
Uh, when we do sponsorship, wedon't have the sponsors.
We're not approached bysponsors.
We approach them because welove what they're doing and the
(20:32):
whiskeys that they produce.
They are on the shelf in 48states.
You got to try this.
This is the straight wheatwhiskey.
But you also have to try theweeded four grain bourbon, which
is fantastic because it's notonly four grain, so it's corn
(20:52):
wheat, then barley and ryeFantastic.
You got to try it.
So there we go.
That is Middle West Spiritshere in Columbus, ohio.
Don't want to knock that clanoff.
We got that baby back up there,all right.
So let's talk about what acharred barrel is.
(21:16):
There's one, two, three andfour chars.
So when they said lightlycharred, it's probably a one or
a little less.
What is the purpose of a char?
It's the same purpose.
The char is a double purpose.
One it acts like a charcoalfilter.
So distillates that are columnstilled.
(21:38):
When they're column stilled youcan't do the heads in the pot
still.
You basically distill off theheads in the pot.
Still.
You basically uh, you know,distill off the heads, get rid
of them.
Then you hit the heart and then, when it comes to the tails,
you might put a little in butthey're bitter.
So then you might re put themback in where in a column still
(21:59):
it's.
Basically it's got the heads,the tails and the fints, or the
heads, the hearts and the tails.
But where you pull from thatcolumn still is where the hearts
are.
But you can't not get it justpure hearts.
(22:20):
Most of the heads areevaporated off, but there's
still some in there and some ofthe tails are still in there.
So the barrel serves as acharcoal filter for these
impurities.
One it takes out all the badstuff and then it basically
(22:41):
takes out some of the bitterflavors of the tails.
And so the charcoal filter isvery important on the inside of
the barrel.
And you know the whole processof how the barrel works is you
basically char it and if you'reat a four or five char, that
whiskey is going to come in andout and it's going to filter out
(23:01):
all the impurities.
But it needs time.
Two years probably on a columnstill isn't the best.
It's not getting enough ofthose impurities.
But if you're talking four,that's probably right when
you're getting into thewheelhouse.
But places like Maker's, markJim Beam, they're doing five,
(23:23):
six, seven, eight, nine.
That's their sweet spots forreally getting some good bourbon
, getting out those flavors butalso the barrel.
Still, the reason why we'retalking not so much butterscotch
as you're talking about caramelis because with the char you're
caramelizing that sugar andyou're really caramelizing.
(23:44):
So it goes through the filter,then through the caramelized
sugar, wood sugars and then intothe wood and back and forth.
So that's where you pick up alot of that caramel flavor that
everybody loves in bourbons.
So what level char isdetermined by a lot of times.
If you're doing pot distillingyou can pick whatever level char
(24:04):
you want, but it has to have achar to be a bourbon.
You can't just stick it rightinto a toasted barrel and then
expect it to be bourbon becauseit has to go through.
So if you're trying to get amajor toast, you might put it in
there four or five years withthe number one.
If you're pot distilling and youput it in on a number one char
(24:24):
and then you finish it in atoasted, now on the toasted
you're not actually getting thatblack charcoal anymore.
You're just basically heatingup those wood sugars so that
their flavor can go in.
You're like getting them almostto the point of caramelization.
So that's why you pick up somebutterscotch, because it mixes
those wood sugars mix, afterthey've been toasted, with the
(24:46):
actual flavor of the wood.
So it's a great finishingaspect, but also it's a great,
you know, just putting it in andaging it, but then it wouldn't
be bourbon.
So there we go, as far as the,the, the charred barrel.
Now this one here I just pickedup at yellowstone and it's just
toasted and I'm really kind ofexcited about this bottle.
(25:09):
We got it, we tried it, Ipicked it up and I'll give you
the lowdown on that bottle.
In 2010, my family and I foundedOkay, let's see, wow, wow,
(25:34):
mention of crafting only thefinest whiskey and the dream of
restoring the Yellowstone brandto its former glory.
In the spring of 2015, over acentury after our
great-grandfather, mc Beam, soldhis distillery to Yellowstone,
that dream came true.
His distillery to Yellowstonethat dream came true.
The Toasted Barrel Collectionis a series of single barrels,
(25:55):
each hand-picked and sampled atthe distillery.
With each barrel comes its owncomplexities and one-of-a-kind
flavor, every one different thanthe other and one of a kind
flavor, every one different thanthe other.
From our hearts to fill yourglass, enjoy.
That's Stephen Beam.
And then Toasted BarrelKentucky Straight Bourbon
(26:17):
Whiskey, finished in toastedcasks.
So there you go.
They make it.
This one was a single.
This barrel number this wasbarrel number 27 of 30.
So there you go.
I was able to pick that up atthe distillery when I was down
there.
We were in by Maker's Markstayed and, on our way up to
Louisville, stopped off and sawthe good folks at Yellowstone.
(26:41):
Stephen is in Florida at thetime and I know Stephen Fonte
was uh, he's doing a lot ofcigar stuff.
So I'm gonna dump this in andlet's see what we got.
So once again now I will saythe peerless the little bit of
the peerless toasted I just took, really liked it.
(27:03):
It really picked up some reallynice flavors.
All right, vincent, I'm prettyvega, I'm pretty good brother.
And then, oh, I, I took it off.
I haven't been okay.
Uh, right on, four years isnice.
Uh, my last blind hey matt goodto russell, pure Russell
(27:25):
Woodford.
Double Oak versus Peerless wasvery similar, except hotter,
really like, yeah, I agree,that's exactly what I would say.
It's got a little bit morepepper.
Now, pulling in thisYellowstone can't wait for them
to get their Rocky Patel cigars.
That's going to be in a littlebit and I'm going to tell you
you're going to want to do thatbecause what uh steven fonte
(27:48):
loves to do with cigars isfantastic and he's part of
heading up this project, soreally kind of cool.
All right, the toasted I've beentasting it all but I love it.
I mean, this is this is mywheelhouse of what I love, so
it's great to be in this.
Um, the peerless toasted issweeter than the double oak,
(28:08):
depending on your palate.
Well, you got to also knowdepending on which batch you're
drinking, walker, from batch tobatch it differs.
I mean, some of the batchesthat I've had off the shelf, um,
a lot of times I find that thebatches off the shelf are what
with wood double oak.
We're not always drinking Me andyou are drinking a lot of
(28:29):
barrel picks.
Yes, I agree with the barrelpicks.
A lot of them don't deliverthat sweetness, whereas off the
shelf I mean, I have it.
The butterscotch on there isjust amazing.
So here we go for the.
Here we go for the.
(28:51):
It picks up all the toasted.
Now this one picks up a lotmore of.
This is probably the okiest sofar.
Not as sweet as the other ones,but from a standpoint of, if I
was going to smoke a cigar, thiswould be out of all of them.
This is the cigar batch for thetoasted.
(29:12):
It's 100 proof.
So I really enjoy this.
One Does a really nice thing inthe glass.
It's pretty nice, all right.
So that brings me to the nextdouble oak.
(29:36):
This is the old jet brothersdone by neely.
If you take a look at that baby.
I love this thing, this, thisbottle, special to me because
this is Kentucky, straightbourbon.
I'll get more into the.
All right, all right.
Now where did I do with them.
I'm always putting themsomeplace.
(29:57):
I thought I set them over here.
No, how do they disappear?
There they are.
They're over here now.
Glasses going all over theplace.
Let's see, I've got this one.
It's the old Jet Brothers.
This is Neely, kentucky, 6thDistrict.
(30:18):
Okay, so this is pot distilledand bottled by Neely Family
Distillery, sparta, kentucky.
This is Kentucky StraightBourbon Whiskey their bourbon
pot-stilled whiskey, finished innew toasted French oak, 106.5.
Finish time was 14 months.
Now Rebecca and us have been.
(30:39):
She has allowed us in the pastto go through and thief from the
barrels, and this barrel wasthe day that we were there.
It was a cold day.
She drilled this barrel andhonestly, this was one of my
favorite things out of thebarrel.
It was so good and we have toldher it had to be about 13 and a
(31:03):
half months that that was readyand so it got bottled.
As an old jet brother, I madesure I got it.
Haven't had it for a little bit, had some time to sit on the
shelf and I'm just excited totry it one more time.
All right, this is a fun podcastso far.
(31:24):
Um, this is a fun podcast sofar.
Um.
Can't drink too much, all right.
So, ah, the nose on it.
It's French toast.
These French oak barrels theygot brand new.
They were.
This was a spectacular um,straight from the barrel, and
(31:47):
once again they put it out,barrel proof.
So I was really excited and itdid disappoint.
I'm telling you, wow, sweetness, a really nice butterscotch, a
really good pot, still flavor.
What is that?
(32:10):
It's so sweet, this is sodelicious.
I love that one, if you get, ifyou get a chance.
While you're at there, old jetbrother is finishing French oak
casks.
I mean, fan tastic, that's agood one, all right.
So that brings us to why we'rehere tonight.
Well, I could quick um, gregSchneider, when he was working
(32:34):
at Chicken Cock um, they hadgotten some whiskey that wasn't
bourbon.
It was bourbon had to be put inused barrels and it wasn't good
.
So he finished it off in brandnew French oak casks.
And honestly, does the spicespecies of oak have a different
(32:54):
effect?
My question is French oakbetter or worse than American
white oak?
I'm going to tell you that mostof the time, french oak, I
believe, is a little bit, comesup with a little bit more
sweetness when it toasts Some ofthose French oak staves, like,
for instance, we have a doubleoak which is the Lillian
(33:17):
Sinclair, and I don't know if Iactually have the bottle.
I should have my LillianSinclair, didn't have my Lillian
Sinclair.
Or here's the five year whichwe did a double oaking, which we
finished it with, um, straightKentucky bourbon finished west
(33:42):
finish.
This one, with which was fiveand a half years, was finished.
No, this was not.
I want to say no, this wasstraight up whatever that was
not finished with french oakstaves.
Our lillian sinclair was.
I'm not sure if I got a lillianhere, but I'm gonna look.
Hold clifty, I got so muchright there.
(34:06):
Maddie, in New Falls, I don'tknow, there's the Lee W Sinclair
, there's that.
Nope, I don't got the Lillianis right back here.
So we've got the LillianSinclair which was finished with
the French oak say.
So that was a nice double oak.
(34:26):
If you guys are interested inpicking up that one, I do
actually have that available.
So if someone wants to pick upour Lillian Sinclair, let me
know.
It's a special Alan Bishopspecial one.
Now I'm going to talk about this.
This chicken, it was say thiswas another way to do double
(34:48):
oaking One.
It was in a used barrel, thenit was put into a brand new.
So it was like back bourbon.
It originally was in usedbarrels and it just didn't cut
it.
So Greg put it in brand newFrench oak barrels and pulled
off a double oak.
That's delicious once again,that sweetness that that oak
(35:16):
comes out and it's.
These were french oak barrels.
I really feel that french oakis my sweet spot, so that's kind
of how I go there.
So all right, that brings us tothe old louisville barrel
banging.
Let's call it.
It's not bare, it's called theold louisville barrel bottle
(35:39):
breakdown.
The barrel bottle breakdown isbased off of a rating scale of
knocks that I make with thisbunghammer, and it is four
knocks, up to four knocks forthe nose and up to four knocks
(35:59):
for the body, and then fiveknocks for the taste and five
knocks for the finish.
So, uh, this particular oldlouisville whiskey company, uh,
in louisville, kentucky, aminthere, uh, will you, if you stop
(36:20):
in and he will show you areally good time and you'll get
into some fantastic stuff.
He has barrels and everythingand when you leave you get a
bottle and a velvet case.
I mean, it's like none other.
And the old Louisville WhiskeyCompany barrel bottle breakdown
(36:48):
is Woodford Reserve DoubleDouble Oak, really kind of cool.
Super Nash had this bottle.
I was hoping he'd be on tonightso we could barrel bottle, so
we could barrel bottle breakdowntogether, but once again he's
(37:13):
been busy, so it's just mebarrel bottle breaking down.
Uh, this bottle is not cheap,but the availability and what
I've tasted so far has been likeno other.
And it's called Double DoubleOak.
So now we're taking it one stepfurther and I think I really
(37:35):
enjoy that.
So let's talk about thisWoodford.
I love Woodford Double Oak.
So this normally was $3.75.
This bottle here is liquidprofile, extra aged, 700
milliliter, it's still 90.4proof, like most Woodford
Reserve, unless it's the fewextra ones like Walker's sipping
(37:59):
on tonight.
Kentucky straight bourbonwhiskey finished in heavy
toasted new oak.
So there you go Heavy toasted,which means it's not a, but they
call it double new oak.
So there you go Heavy toasted,which means it's not a, but they
call it double double oak.
So I'm gonna crack it.
That's what I do, we're gonna.
You can give me, I can give youmine, I want yours, I love it.
(38:27):
Here we go In colder to coolclimates, in warmer climates.
The initial aging American whiteoak is both traditional and
preferred.
I would say that depends onaging and environment.
It's preferred.
I would say that depends onaging and the environment.
(38:47):
It's preferred.
Honestly, walker, when it comesto the first maturation, 100% I
agree with you.
But as far as what you'relooking at, as far as Maker's
Mark and the staves they'redropping in, they're dropping in
French oak staves, the majorityof it, and they get some damn
good stuff off those French oakstaves.
They're dropping in.
They're dropping in French oakstaves, the majority of it, and
they get some damn good stuffoff those French oak staves.
(39:11):
And I just think, for finishing,I prefer the French oak.
So that's just me personally.
I think it adds a little bitmore, um, a little bit more.
A little bit more.
The French oak adds a littlebit more sweetness that I like.
(39:31):
It's more the toast, and theoak is more butterscotch opposed
to caramel, the caramels.
But that's just my opinion.
As you said, randy, here we go,I'm doing it.
So here we go.
(39:53):
They built the white brand fromit For sure.
Ah, the nose.
(40:15):
I need a little bit more here.
It's, uh, it's very toastedthere.
There's not a, it's not a.
You can, you can smell thetoast.
Let's give it a.
I've never rolled the crystalGlencairn.
Does it work?
Let's see, it makes a reallycool noise, that's for sure.
All right, oh, it popped out.
(40:37):
Five American, five French oak.
Yeah, that's good.
Oh, the nose on this isspectacular.
I could just smell that all day.
It just smells like pure Frenchtoast with powdered sugar and a
(41:00):
little bit of chocolate.
A little bit of chocolate.
(41:36):
Okay, the nose on that.
As far do the body Damn.
That's delicious, that doubleoak there.
How do you get French oakear inthe US?
When it comes to barrels,there's a whole huge barrel
network, ricky.
It's like on the circuitthere's barrel.
(42:00):
I wouldn't say it's not barreldealers, they're barrel.
The word I'm looking for is wehave a paper the word's not
(42:21):
coming to me, but they basicallyrepresent different barrels
that go on the market.
That's how we get all of thebarrel.
You know the staves and thebarrels.
You buy them through arepresentative.
They're representatives andthey broker, they're brokered.
(42:42):
You.
That was.
Thank you, walker.
I didn't see broker, I saidbroker.
And then I looked and you'realways there for me.
Man, um, yes, the nose was afour.
Um, the body, what it does inthe glass is unfreaking,
believable.
The legs are so long they'rejust dripping straight down all
(43:02):
the way, top to bottom, runningback in.
I would say, oh my God, not theChiefs.
I would say for the body, thisis a three At 90.4, a three is
pretty damn good.
I was wondering if everybodycan hear that.
I don't know if they can, but Ithought they might be able to.
(43:24):
Can hear that.
I don't know if they can, but Ithought they might be able to
Now.
When it comes to the taste,there's only four, randy, you
can only give the.
You can't give it a 4.5 unlessyou give it a butt up up.
You could give it a five andgive it a butt up up, but I
think the body's a three for mebecause it just doesn't hit my
(43:46):
cheeks.
Um, and 90.4.
A three is like the, like whatyou usually can get as far as
the best at 90.4, in my opinion,just has to fill my mouth all
the way everywhere.
But it's really good.
Um, taste, which you could go tofive.
The flavor of this is sofricking fantastic, oh my God.
(44:16):
Um, that bottle is everything.
And then some, there is thisone.
I will say, okay, randy givesthat, but I'm going to give the
taste a five and a but up upit's.
It's just my wheelhouse thatthat's what it gets, um, so
(44:39):
there you go.
Oh, thanks, thanks for uhcoming in, ricky, I'm glad that
you watched, all right.
So body, here we go.
(44:59):
It picks up this oaky flavorLike, if you like leather and
oak.
I thought the taste, the tasteto me, randy, is just in my.
I gave it a six.
If you like leather and oak,this is.
It picks that up.
But then there's that Frenchtoast thing and it goes on
(45:22):
forever.
So I will give this a four, sothat the double oak Woodford is
his top five.
I'm telling you strings thatthe double, double oak will be
(45:43):
your top then, because it'sfantastic, a spectacular, a
spectacular.
And if you take five and six is11 and three and four is seven,
it picks up and it four and sixis 10, and then three and four,
so it picks up a 17 out of 18rating.
(46:06):
So I really find this to be afantastic.
I would recommend it.
The price is pricey but theflavor just delivers.
It delivers.
Yeah, walker, you're veryknowledgeable.
(46:30):
Same thing with Randy.
Randy's knowledge ofnon-Kentucky distilleries is
mind-boggling.
So there we are, 17 out of 18on the Woodford Reserve.
(46:51):
Lately it's just been the oldLouisville company's
barrel-bottle breakdowns havebeen spectacular.
So that brings me to the Spiritof French Lick, our other
sponsor we have.
You know it's so funny, there'sa Lillian Sinclair.
(47:12):
I should drop this in.
This is a double oak we dropped.
This was aged for three yearsand then about two and a half
months of aging with the Frenchoak stave that we picked.
So so the spirit of french lickis in french lick, indiana,
(47:32):
spectacular um whiskey therethat was distilled by alan
bishop, who is now at oldhomestead.
But our last two barrel pickswere his last two barrel picks
and the last time he was in thedistillery.
So check it out, check out theSpirit of French Lick in French
(47:53):
Lick, indiana.
If you're in that area ofIndiana, you've got French Lick,
you've got Starlight and younow have Old Homestead at Patoka
Lake, which then takes me intowhere Alan Bishop is and we did
(48:22):
a segment of Alan Bishop tonightand the One Piece have
experienced the spirits in thespirits industry and the occult
also.
So really kind of cool what hedoes.
If you have Ghosts of Yadda oranything, check it out.
Well worth it.
A great podcast and AlanBishop's a great guy.
And then also his stuff is atthe spirit of french lick and
(48:46):
you know if you want to pick upthe lee sinclair line and he's
got the william dalton line.
But if you're interested inwilliam dalton or lillian
sinclair on barrel picks,contact me there.
I've got that available, allright.
So we've done that and I've gotthe Lillian Now that, oh, what
(49:14):
is it?
It tastes like a chocolate donut, very, very good with that
French oak stave and thethree-year-old respect the grain
four-grain bourbon, fantasticpot-stilled whiskey.
You can't go wrong, all right,so all I've got left I'm going
(49:40):
to talk about a little bit is Igot a couple ones.
I was able to go to get thedouble oak at Peerless, but they
had a special release of singlebarrels, right.
Well, they sold this nice 200milliliter at 112.5, which was a
double oak, which was a greatthing for me, because I've
(50:03):
experienced this three or fourtimes, and I'm going to take a
little bit of that while I talkabout the Kentucky Bourbon
Festival.
All right, so here we go.
I'm going to share the screenagain.
Kentucky Bourbon Festival iscoming up, folks, the tickets
are going to go on sale, solet's.
(50:25):
I did a really good job ofshare screening there too.
I've got the email.
Let me.
All right, so that's upeverybody for.
So it says get ready to raise aglass at the 34th annual
Kentucky Bourbon Festival,happening September 5th through
7th 2025 in Barstown, kentucky,the bourbon capital of the world
(50:50):
.
So if you subscribe which Ihave, and you just have to go to
the website and subscribe we'rethrilled to give you the inside
scoop.
Tickets go on sale April 17thwith exclusive early access for
bourbon insiders like myself onApril 16th this year.
(51:11):
We're offering six incredibleticket options from the single
day Sunday sampler to thebourbon taster weekend pass, all
the way up to our premium VIPexperiences, including the brand
new Orris Presidential Club.
Every pass includes unlimitedre-entry sampling of over 60
(51:36):
distilleries, exclusive KBFsingle barrel picks and expanded
programming for premium events.
Sip rare whiskeys and festivalonly distiller rose series
bottles with lockers to stashyour finds.
Enjoy expanded programming inthe great tent featuring master
distiller chefs and mixologyShop.
(51:57):
Bourbon inspired goods from topbrands like Oris, jacob
Bromwell and Clayton and Coombe,jacob Bromwell and Clayton and
Coombe.
Vip perks like early entrybottle signings and access to
the VIP lodge with your premiumpours.
Our VIP packages sold out injust 10 minutes last year, so
(52:17):
mark your calendars.
Bourbon Insiders can snagtickets starting April 16th at
KentuckyBourbonFestivalcom.
Prices for weekend passes startat $190 for bourbon taster
tickets and go up to $6,995 forthe exclusive Orris Presidential
Club, which offers a year-roundmembership limited to just 24
guests.
This elite experience includeseverything in our VIP packages
(52:41):
early entry, bottle signings andcrystal Glencairn glass, a
bourbon locker and a VIP loungeaccess.
Plus exclusive perks access tothe VIP penthouse overlooking
the festival ground.
A spring bourbon experience, afall-winter Kentucky Bourbon
Festival reception.
A three-night stay at the TrailHotel in Bardstown, private
shuttle service to and from thefestival and limited edition
(53:06):
Oris watch to commemorate yourmembership.
Just join us at the.
Celebrate the National BourbonHeritage Month with bourbon
lovers from around the globe.
Whether you're meeting masterdistillers, discovering new
favorites or sipping in style,there's nothing quite like
Kentucky Bourbon Festival.
Stay tuned for more updates andget ready to secure your spot.
So you got to go to the.
I'm going to get back.
(53:27):
There we go.
You got to go to the websitekbfbourbonfestivalcom and check
it out.
Check out if you want to be aninsider.
But that is the premier bourbonexperience, and let me get out
of this right here so I can seesome of the comments Ah, where
(53:50):
did we go?
There we are.
So the Bourbon Festival lastyear was fantastic with the
Cigar Lounge.
We hung out with Stephen Fontes.
You get to see all the masterdistillers there.
They all have different things.
Plus, the releases are out ofthis world.
Not only do they release theirsingle barrels, but every single
distillery now releases specialedition stuff that, for
(54:14):
instance, cellar-aged Maker'sMark.
You're able to pick that up.
I'm sure the Woodford DoubleDouble Oak will be there.
There are certain things.
I mean Heaven Hill just killsit with their private select
stuff they release and then alsoall the different things.
And then the other place, brownand Foreman, also kills it.
(54:34):
I was able to pick up a bunchof stuff from Brown and Foreman
last year.
I look forward to it.
Beam, there was Little Book,there was Booker's, which was
the Reserve which will be comingout.
I mean it's such a release time, fantastic bourbon to pick up
(54:56):
and there's enough for everybodythat's there.
Plus, you can try all over 200different spirits while you're
there.
The weekend pass is three days.
So you want to do that and youjust want to.
It's excellent.
So I will 100% support that andyou know you want to do it.
(55:20):
So the double oak wood, okay.
So I mean we had such a goodtime when you're walking around.
It's just such good weather.
Now this year it's moved upanother week, the fifth through
the seventh.
So you're talking about thatfirst.
I believe Monday is I want tosay, monday's Memorial Day, or
(55:43):
is it Labor Day, monday's LaborDay, and that Thursday is
Bourbon in the Air.
Friday, saturday, sunday.
So fantastic, fantastic, it'sgoing to be a fantastic weekend
and you don't want to miss itand you need to get your tickets
.
The weekend pass is good enoughfor anybody.
I mean, there's so much whiskeyto taste, so many events to go
(56:06):
to just on the 190.
Where can you go if you divide190, divided by three, that's
like $63.75 per ticket per day,and I mean $63.75 a day, and you
can drink as much whiskey andtaste as much whiskey as you
want.
Fantastic mean 63, 75 today,and you could drink as much
(56:32):
whiskey and taste as muchwhiskey as you want.
Fantastic, if you get a chance,uh, check out those vip things,
um, and definitely go to thewebsite and make sure that you
hit that all up.
So that's where we're at there.
Uh, I'm trying to get this,okay, all right.
So, yeah, okay, the where I ambehind.
I know it's so funny.
Go well, they go well.
Okay, all right.
(56:52):
So that brings me to the last.
I don't?
It just pours past that.
Stop it, stop it, okay, thankyou.
So the next one we covered Okay, so, rosewood, bourbon and Rye,
which is Jason Giles in Texas.
(57:14):
Fantastic guy, he put that outthere on the shelf.
It's not being distributed now,but whatever's on the shelf is
there.
So if you see a Rosewoodbourbon or a rye, I suggest you
pick it up.
His Contexian in Indianabourbons that he takes back to
Texas and ages them for oneseason there spectacular, really
(57:35):
good.
You should definitely checkthat one out.
All right, so, last but notleast, on a double oak, makers
makes a wood finishing seriesand it's fantastic.
And here we go, I have theheart 2024 collection.
This is, and we check out ourrecent podcast with amanda.
(57:59):
Uh, okay, I could do this,amanda humphries, at maker's
mark, from maker's mark.
She's in charge of theirexperiences and she's just all
around in charge.
And there, so kentucky straightbourbon whiskey barrel finished
with 10 virgin oak staves.
(58:20):
So once again, it is.
Uh, this is a double-oakedwhiskey or bourbon.
So it's finished with oakstaves which keep it a bourbon,
because I'm pretty sure Makershas done this part of the
process and they were able tokeep it bourbon Boom processed
(58:49):
and they were able to keep itbourbon boom.
So we're going to put that inthere as a finishing point.
This heart collection.
Uh, for 2024, caramel,chocolate and maple.
Put that up there.
All right, thank you everybodyfor joining us tonight.
We covered the Kentucky bourbonfestival.
Hey, pat, cheers, man hoppingoff to go spend a little time
(59:10):
with the family.
Yep, all right, cheers, patrick.
Thanks for watching tonight.
We're finishing up right now.
There's no.
And hey, you know me, I'm tinyand maybe there should be brown
informant.
I like to say, maybe there's aninformant, how about that SEPR
(59:30):
in the 2020.
I need it to open for about 10months.
Going to pass you some SEPR5from 2020.
It needed to be open for about10 months.
Now it's nectar.
That's great, all right.
Oh, needed to be open for about10 months.
Now it's nectar.
That's great, all right.
That was fantastic, fantastic.
(59:53):
This is just.
My jam is double oak and toastedoak.
I love them, I love them.
And, uh, there's another one,elijah craig toasted, which I
them, and there's another one,elijah Craig Toasted, which I
like also.
So that's another one.
So I've had that before.
Actually, that's what startedoff the whole Internet thing
(01:00:15):
with me.
I've had a lot of fun with that.
All right, all right.
Everybody, thanks for joining metonight.
Oh, man, that wood finishing onon makers.
The sweetness is there, butthat's like they.
They really put by it being thewhite oak, the 10 white oak
(01:00:39):
staves, you really get the feelof the oak.
So if you like a really oakybourbon boom, this is it.
Fantastic, all right.
So wwwscotchybourbonboyscom forall things Scotchy Bourbon Boys.
Also, remember we're onFacebook, instagram, youtube and
(01:01:02):
X.
Also, we're on Apple, iheart,spotify and also all podcast
media.
And Adam, thanks for the cheers.
Man, thanks for coming in andwatching tonight.
I really appreciate it.
And then remember, no matterwhere you listen or watch us,
(01:01:24):
remember you got to, you got to.
Oh my God.
So we're really going to have aproblem with this.
You got to comment, you got to.
Why am I having a problem?
Listen, like, comment,subscribe and leave good
(01:01:45):
feedback.
There you go.
I don't know why.
It's like something thatdoesn't come to me after.
I've said it a million times.
But remember, good bourbonequals good times.
And well, let me start this offby finding where I got to go.
(01:02:07):
I found it when I was messingaround.
It's so bizarre.
I like all of a sudden pickedit up and then put it away.
There, it is All right.
Good bourbon equals good timesand good friends.
Remember, don't drink and drive.
Drink responsibly and live yourlife uncut and unfiltered, and
(01:02:32):
little steve-o will take us out.
Speaker 4 (01:02:46):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh don't ask why.
Show me the way to the nextwhiskey bar, oh don't ask why.
Oh don't ask why.
Oh don't ask why.
(01:03:08):
For if we don't find the nextwhiskey bar, I tell you we must
die.
I tell you, we must die.
I tell you, I tell you, I tellyou, we must die.
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