Toasted Oak Magic: The Evolution of Yellowstone Bourbon & It's Historical Significance

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Yellowstone Bourbon honors America's first national park while exploring the rich history behind this iconic brand that dates back to 1872. Stephen Beam, descending from two legendary distilling families, revived this historic label through Limestone Branch Distillery, continuing a tradition that survived Prohibition and multiple ownership changes.

• One dollar from every bottle sold supports Yellowstone National Park
• The brand was one of only six distilleries permitted to sell medicinal whiskey during Prohibition
• Stephen Beam founded Limestone Branch in 2010, merging his family heritage with modern distilling
• Limestone Branch began with just one barrel per day production capacity
• Brand ambassador Stephen Fonte travels with cigars and bourbon for pairing experiences
• The Toasted expression offers notes of root beer, sarsaparilla, burnt caramel, and cinnamon
• The Beam and Dant families were united through marriage, connecting two distilling dynasties
• Yellowstone's label features the iconic waterfall from the national park

Join us next week for Derby Week festivities as we continue our exploration of America's historic bourbon brands and their connections to Kentucky traditions.

The rich legacy of Yellowstone Bourbon stretches back to 1872, when this historic brand was established to honor America's first national park. Tonight, we journey through time to uncover how two of Kentucky's greatest distilling families—the Beams and the Dants—created a whiskey tradition that has survived Prohibition, changing ownership, and industry consolidation to emerge stronger than ever.

Stephen & Paul Beam, carrying the bloodline of both legendary families, founded Limestone Branch Distillery in 2010 with a mission to reclaim their family's heritage. Starting with just one barrel per day and fermenting in modest equipment, They eventually partnered with Luxco to become the steward's of Yellowstone—a brand that once belonged to his ancestors. We explore how this full-circle journey represents the heart and soul of Kentucky bourbon culture.

What makes Yellowstone toasted truly special goes beyond its remarkable flavor profile of root beer, burnt caramel, and cinnamon toast notes. For every bottle sold, one dollar supports conservation efforts at Yellowstone National Park, creating a connection between America's whiskey heritage and its natural treasures. The iconic waterfall label serves as a reminder of this unique partnership between distilling and conservation.

We're joined by Knobs for his first podcast appearance with his new nickname as we sample Yellowstone's acclaimed Toasted expression, breaking down its aroma, body, taste, and finish through our signature Old Louisville Whiskey Company Barrel Bottle Breakdown rating system. Along the way, we debate the science of neck pours, the effect of synthetic corks, and whether bourbon evolves after it leaves the barrel—all while celebrating the storytelling tradition that makes bourbon culture so captivating.

Have you experienced Yellowstone's connection to America's first national park? Share your thoughts, subscribe to our podcast, and join us next week for Derby Week as we continue celebrating the spirits that make Kentucky famous!

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Episode Transcript

Speaker 1 (00:00):
Quiet Middle West Spirits was founded in 2008,
focusing on elevating thedistinct flavors of the Ohio
River Valley.
Their spirits honor their rootsand reflect their originality
as makers, their integrity asproducers and their passion for
crafting spirits from grain toglass.
Their Michelon Reserve linereflects their story from the

(00:23):
start to the bottle, to yourglass, With unique weeded and
rye bourbons and also rye andwheat whiskeys.
The Michelon brand is easy tosip.
It might be a grain-to-glassexperience, but I like to think
of it as uncut and unfilteredfrom their family to yours.

Speaker 2 (00:42):
I'm drinking bourbon, sipping on some scotch.

(01:04):
We've been a little while, butit sure comes with watch.
We love what we do.
We're drinking every spoon.
We're the family.
It's all a song.
We love to tell the truth.
Yeah, we're the scotchy burlyboys Raising the hell.

(01:26):
We're making some noise.

Speaker 1 (01:59):
Yeah, we're the scotchy burly boys.
Thank you all right, and I'mnot finding where it is, so it's
gonna play again.
Oh nope, it didn't all right.
Yeah, there it is, everybody.
Hold on, let me turn it off.
There it goes.
I gotta find it.
I knew it.
All of a sudden it was likewhere do you turn it off?
All right, welcome everybodytonight to another podcast of

(02:19):
the scotchy bourbon boys.
Tonight we've well, I don'tknow if this is going to be
permanent, but we'll start off.
We got Super Nash on tonight.
Yes, welcome, super Nash.
Hey everybody, glad you'retuning in.
Okay, I think I gotta turn thisup just a little bit.
That's what it was.

(02:40):
Did that sound sound?
Did that sound quiet to youguys?

Speaker 4 (02:49):
Yeah, it's always quiet.
We don't hear it Hardly hear ituntil right at the end.

Speaker 3 (02:54):
Oh yeah, I heard nothing.
It was silent that whole time.

Speaker 1 (02:57):
Oh, really, yeah, Okay, anyways, all right, so
don't mess with the Dobbs Mobs,kind of like the cornbread mafia
.
So yeah, so that makes sense.
So we got Super Nash, welcome,welcome, welcome.
And we got my son who we'relooking for a nickname.

(03:18):
So if you're out there andyou're on Facebook or YouTube,
you can suggest one.
But we kind of evolved to thisone and we're going with knobs.
So knobs is here tonight and ifyou like knobs, let us know.
Oh, I love knobs.

Speaker 3 (03:37):
Do you realize what you just said?
Yeah, I do.
That's the point.
What kind of knobs Door?

Speaker 4 (03:44):
knobs the name or mafia's.

Speaker 3 (03:48):
Knobs Creek.

Speaker 1 (03:49):
Yeah, okay, you do like Knob Creek.
There's no doubt about it.
Knobs makes sense.
Yep, so Greg says he neverhears the intro.

Speaker 3 (03:59):
Yeah, we don't hear the intro.

Speaker 1 (04:02):
I bought actually one of the things before I get
going.
I just bought this and theseare supposedly for podcasting
one of the best wirelessmicrophones there is as far as
rating.

Speaker 3 (04:15):
Well, what is?

Speaker 1 (04:16):
it called the wave t5 by and the rating was on.
It was spectacular.
It has.
If you want it to be noisecanceling, he said the controls
on it was spectacular.
If you want it to be noisecanceling, he said the controls
on it.
Everything it's pretty good.
So I haven't learned how to usethem yet, but I'm going to.

Speaker 3 (04:32):
You also probably have some form of noise
suppression on Zoom that picksup, that cuts out that audio.

Speaker 4 (04:43):
We can hear the barrel bash every time he does
it yeah, that's, it's there'syeah it's, you'll be beating the
hell out of the desk, thebarrel and everything else, and
we can't hear it, not even thudyeah, so I gotta figure that out
.

Speaker 1 (04:57):
That's what I'm trying to do.
I think it's partially themicrophone and partially zoom.
It could be I agree, greg.

Speaker 4 (05:03):
No, it's better than tiny's tiniest yeah, knobs is uh
or sorry.

Speaker 3 (05:10):
Greg snyder is on my side for knobs, okay all right.

Speaker 1 (05:13):
So anyways, uh, remember
wwwscotchiebourbonboyscom forall things scotchy bourbon boys.
Uh, we got the glenn karens.
Uh, knobs is drinking out ofone supernash is drinking out.
I got one.
All you got to do is contact me.
Hit me up on the website, butcontact me directly through
Facebook and YouTube and I canget you one of these.
Most everybody on there has one.

(05:35):
And then there's always theCrystal Glencairn Club.
We're going to be doing atasting.
I think that's going to beearly.
It'll probably be like thesecond.
I'm looking at the second weekof July to have everybody come
up and do the Crystal GlenCaring Club.
That's there.
Are you going to be?

Speaker 4 (05:51):
pouring samples of Pappy 23?

Speaker 1 (05:53):
Every damn thing.
If I have it, I'm pouring it.
That's what happens in theCrystal.

Speaker 4 (05:57):
Glen Caring Club I guess.

Speaker 1 (06:00):
Then Pappy 23 is out.
There you go.
What do you mean?
It's out like I'm not gonnahave it.
You don't know what I'm gonnahave, man, I'm gonna have a lot.
I've been, I've, I'm, I'mfriends with, I'm friends with
randy ford.
Uh, walker, where's randytonight?
I didn't see him.
Come on, he must have, he musthave missed.
Oh, I know where randy is.
Randy is in line at a costcoand he's first.

(06:21):
And this is one where you're,for if you're not, if you are
first, you're not last.
That means you're going to getwhat you want.
You're last anyways, all right,so, anyways also.
Uh, we're on facebook, youtube,instagram and x, and then also
we are on apple, iheart andiHeart and Spotify and then any

(06:44):
other podcast format you canthink of.
But no matter how you watch orlisten to us, make sure that you
like, listen, comment,subscribe and leave good
feedback.
Very important to the podcast,and you guys have been doing
such a good job, a fantastic job, that we are now the number

(07:06):
three whiskey podcast in theworld.
So that is one thing, now, notthe number three bourbon podcast
.
I think we were 36 when itcomes to a bourbon podcast, but
as far as a whiskey podcast.
When you do all the whiskeys,we are number three.

Speaker 3 (07:24):
What about the bourbon and whiskey podcasts?

Speaker 1 (07:27):
That would be this when it comes to just straight
bourbon, but still 36 out of 100, I'm happy with that.
That's about where I thought Iwould be.
You know kind of thing.
Next week, try a bottle of gin.
What's happening here?
Roxy's decided to jen.
And then what's happening here?
Roxy's, roxy's, uh decided tocome down and listen.

Speaker 4 (07:48):
I suppose uh knobs being on tonight when you get
special guests, it brings in allthe people.

Speaker 2 (07:56):
Yeah it brings in everybody so knobs brings them
in.

Speaker 1 (08:00):
but you know, like, check us out, and that's that's,
and that's what it's all about.

Speaker 4 (08:05):
So a very I can't say it, but something came through
my head when you said knob.

Speaker 2 (08:11):
Oh, you're actually coming on the podcast.

Speaker 1 (08:13):
She's going to make a visual reference.
Welcome, roxie.
Yeah, that's something.
I think this is a first.
We're like at 489 podcasts andthis is the first time we got a
surprise.
She's done a surprise audio,but never a surprise video.

Speaker 2 (08:31):
Can't miss her son being on A.

Speaker 3 (08:33):
what Can't miss me being on you know, yeah, that's
my little no.

Speaker 1 (08:40):
Well, josh Roberts says he wants to be a guest.
That's fine, actually,everybody, if you hang around
for the full podcast.
Lately I've just been droppingthe link afterwards so we can
all talk and share pores.
So that'll happen tonight.
So you know, just check it outa little bit later and we'll be

(09:01):
talking about, you know, someother different things.
It's been kind of cool lately.
We'll be talking about someother different things.
It's been kind of cool lately.
But I will have to say viewsare up On Facebook, youtube,
everything's going good.
We're starting back on the audioto get a little bit more steam.
When we started doing the video, the lives, that kind of took

(09:24):
away the audio because most ofmy, most of my audio audience
came over to start watching onfacebook mostly and then
whatever, didn't you know?
So all of a sudden, if youwatch it live, why the hell do
you have to listen to it whileyou're in the car?
And then super nash used to beworth, of worth of view, but
he's so busy lately if he missesout, he doesn't even listen to
it.
We're all traveling down tomexico now that he's, now that
he's so busy lately if he missesout, he doesn't even listen to

(09:45):
it.
We're all traveling down tomexico now that he's, now that
he's actually on the podcast,he's like I don't gotta listen
to any of them.
I just I just I try.
I know you do, I know you do.
I don't actually actuallylately, so lying about it lately

(10:05):
Is there knobs?
So knobs has been.
I'll give you a little bit.
You've been starting your dosome YouTube videos that have
been pretty good.
I mean, I was, I've beenimpressed with your talent, so
you know that's kind of good youmight throw out to our
thousands of viewers that willsee this.
If you're into video, well,that isn't even Minecraft, yeah,

(10:30):
but that wasn't even the one.

Speaker 3 (10:33):
What that's like.
One of the things I do, I makevideo essays.
They're called on the YouTubeplatform.

Speaker 4 (10:40):
Oh video essays.

Speaker 3 (10:41):
Yeah, so just I pick usually a random topic or a
movie and you know you review itor just talk about it.
I've talked about me being onbones.

Speaker 1 (10:49):
Of course, that cameo I had, yeah, courtesy of steve
he's watching tonight he'swalking, he's working, but that
was uh through stock photographyyou ended up on bone.

Speaker 3 (11:02):
Oh, don't, don't spoil the video.
Let them go check it out ifthey want the full story.
Well, it's worth, I would say.

Speaker 4 (11:08):
I had a cameo in the Ricky Bobby movie.
I was at Charlotte Speedwaywhen they were filming it.

Speaker 2 (11:14):
Oh, I see.

Speaker 4 (11:15):
You got to see me, but you got to look quick.
Mine wouldn't probably quite aslong as yours If you were in
Talladega.

Speaker 3 (11:30):
Nights, which is my number six movie of all times.

Speaker 4 (11:31):
You've never told me that.
Yeah, we would have loved youbetter if you were in Talladega
Nights.
Yeah, that takes you up.
They happened to be filming itwhen we were in Charlotte that
night for the All-Star Race.
Wow, I would have assumed youwere the little I'm front row
right up near the fence.
Watch it frame by frame.
That's what I need to do is putit on something that I can stop

(11:53):
it frame by frame.

Speaker 1 (11:54):
You don't have to do that to see it's in the entire
screen yeah, but I thought, nash, that you were the body double
when Ricky Bobby was running inhis underwear on the track.
I thought that was more likeyou, I recognize that butt
anywhere oh my gosh anywaysalright.

Speaker 4 (12:17):
So my wife would say what butt.
I second that Drake says MartinBobby, martin Bobby.
So I second that.
So um drake says martin bobby,martin bobby there we go, there
we go.

Speaker 1 (12:32):
Let's see having a 13th colony pour of four tonight
.
It's almost friday.
Yes, it is almost.
That was John and uh, so knobs.
So you got, so you did.

Speaker 3 (12:47):
You gotta say it in a funny way knobs okay, not knobs
.
I think that the name is thename's enough.
I think the funny voice is youknow so I've got my.

Speaker 1 (13:01):
We're gonna be doing Yellowstone tonight, which is
Limestone Branch, and thank you,roxy Woo.
Let's give it up for Roxy Woo,all right?
All right, that's like I feellike I'm like Pat McPhee with a
guest appearance by somecelebrity.

(13:22):
I got Roxy coming on andwhatever, so I had to do the
little clap thing there, anyways, so we got Yellowstone,
limestone Branch.
So you did a little lookinginto this, right, I did a little
bit, yes, and so the wholething started in 2011 with

(13:46):
Limestone Branch.

Speaker 3 (13:48):
Well, actually it started in 1872 with the
founding of Yellowstone NationalPark.
Awesome Right, I had to throwout National Park.

Speaker 1 (14:02):
And this brand has been around since the 1800s.
So did you pick up what themost unique thing about this
brand that is still today, kindof what makes it awesome, beyond
the fact that it's a goodtasting bourbon?

Speaker 3 (14:19):
I don't think I did pick that up.

Speaker 4 (14:23):
It has a picture of the National Park waterfall
right there on the label.

Speaker 1 (14:28):
Yes, it is.
But what happens when you buythis Super Nash?

Speaker 4 (14:35):
Oh, they donate a dollar to the National Parks.

Speaker 1 (14:39):
Yeah.
So every bottle of Yellowstone,a dollar of the profit goes to
the Yellowstone National Parkand honestly they have to be
giving.
There has to be a cutoff pointbecause I'm telling you, this
brand of Yellowstone, honestly,is selling.

(14:59):
You know it's got to be sellinglike in the millions, so you
know per bottle, so very excited, it's on every shelf in America
.
So there's a way it got there.
And the way that LimestoneBranch got there and who Stephen
Beam is and where it went toand where it's been and how it

(15:26):
ended back up at limestonebranch is really a cool story.
Now, knobs knows this story,but do you know it's good enough
offhand to tell it.

Speaker 3 (15:35):
I think so, I think so.
So goes back to the nationalpark.
Of course it was created tojust honor the first national
park.
You know that's yellowstone andthey're.
They designed the label and allthat stuff with for yellowstone
and named it after it.
And then, when prohibition hit,they were one of the six

(15:57):
breweries in america that wereallowed to not continue
distilling, or sorry,distilleries, not continue
distilling but continue selling.
Uh, for prescription-basedalcohol, which is just.
You know where can I get one ofthose?
But dr riot the c to write me ascript for a bottle, because

(16:19):
then I could put on my insurance.
You know well the way.

Speaker 1 (16:23):
the way it worked back then is nobody could
distill, but they had massiveamounts of inventory.
So instead of just making themnot be able to just sit there
and die, they let that becomeprescription so they could
gradually put that intocirculation.

(16:44):
But it was very overtaken.
George Remus, who was fromChicago he was a pharmacist to
start off, then he was a lawyerand he used his lawyer and
pharmacy skills to openpharmacies in Kentucky while he

(17:04):
lived in Cincinnati in one town,to get the prescription uh, you
know things from the government, the certificates from the
government and then he basicallygot the use those to get the
whiskey from the distilleriesand then he shipped it up to
Chicago and New York through themafia.

Speaker 3 (17:24):
Yeah, but just imagine how that conversation
with your doctor goes, askinghim to prescribe you a pour a
night.

Speaker 1 (17:33):
But you've got to remember there was no penicillin
, there was no amoxicillin,there was no anything.
The only medicine on the planetat that time was alcohol, was
whiskey.
I mean, whiskey was the numberone thing that you could cure a
cough or a cold with, and tothis day, you know, vicks 44 has

(17:54):
alcohol in it.
It's not the same as, butwhatever.
But whiskey was, uh, um, usedfor by in the civil war for
surgeries that it would, uh, youknow, they would sterilize
wounds with whiskey.

Speaker 4 (18:06):
So whiskey was an all around everything.
Medicinal alcohol license yeah.

Speaker 3 (18:12):
But here's okay, here's an idea that I'm just
going to throw out for all youpotential distillers out there
you know, a NyQuil partnershipor, uh, you know, a DayQuil,
just a knob, a Knob CreekDayquil, don't you?
Would you buy that in the storeover the?

Speaker 1 (18:29):
normal stuff.
But just remember, the alcoholthat goes into those has to be
distilled by somebody.
Yeah, yeah.

Speaker 3 (18:40):
So I mean, I definitely if I saw, you know
nine, a knob, a knob, knob knobcreek full, full, full, full
medicine.
Yeah, I think I picked it onthe shelf over the.

Speaker 1 (18:56):
Yeah, well, that is something to think about.
I mean, if it has the littleknob creek logo on the bottom,
yeah, Well and then, so theywent from that with other things
.
Yeah, yeah I mean as a kid,it's like it did lead to other
things.

Speaker 3 (19:13):
I drank a crap ton of nyquil well, it's like, it's
like the, it's like themouthwash too.
It's like that's all alcoholbased yeah it kills germs.
Yeah, okay, but yeah, soProhibition ended.
They kept production goinguntil I believe it was the 90s
where Guinness bought them.

Speaker 1 (19:34):
Yeah, but they were bought by what?
Was it?
Independent Stillers?

Speaker 3 (19:50):
That was after.

Speaker 1 (19:50):
Guinness.
So Guinness bought them andthen only owned the Yellowstone
brand for like two or threeyears before it was sold off to,
and they were just usingexisting stock, correct.

Speaker 3 (19:55):
Believe so, but the Wikipedia wasn't.
It didn't really go into likedetail of like years of active
distilling versus selling, youknow aged.
Uh, it would have to be nyquil.
Dayquil would not be eligible.
Yeah, yeah, taking a shot oftake before work would be a

(20:16):
little that's from walker.

Speaker 1 (20:19):
Walker's like, yeah, leave it out of Dayquil.

Speaker 3 (20:25):
Okay, but yeah, and then they got sold to.
Is it called Lux now?

Speaker 1 (20:29):
Luxco yes.

Speaker 3 (20:30):
Luxco was the rebrand , but they were sold right.

Speaker 1 (20:38):
They were sold to no.
They were sold to the no.
Luxco bought them in the 90s.
They bought the Yellowstonebrand In the 90s, they bought
the Yellowstone brand.
And then this is where it getscomplicated with Limestone
Branch, because Limestone Branchstarted in 2011.
It was started by Stephen Beamand his brother, paul Beam, and

(21:00):
they started it based off ofhaving a beam dance lineage and
the dance had the Yellowstonebrand, I believe.
After Prohibition, which andthe dance got together and

(21:23):
wanted to stop completelyselling liquor, so their family
was fighting so bad.
In the 50s they sold out toHeaven Hill, so Heaven Hill
started distilling Yellowstonefor Lux Co at one point and

(21:46):
that's where it was with theirHeaven Hill, with their
distillery up in Louisville.

Speaker 4 (21:54):
Right.

Speaker 3 (21:55):
Yeah, it was all being distilled at Heaven Hill's
distillery.
And then in 2021 I believe wasthe year they set the.
What is the new one?
You just said it a minute agoLimestone Branch.

Speaker 1 (22:13):
Limestone Branch started in 2011.
That was, and they were,basically that's the year that
Limestone Branch.
So then what happened was, asthey kept going forward, we just
lost Super Nash.
That's okay.
I think he'll be able to getback in, but as they kept going
forward, I don't know.

(22:36):
You lost your visual.
I can hear you, yeah 2010,.

Speaker 3 (22:43):
Actually not 2011.
Okay, Was the Limestone BranchDistillery in.

Speaker 4 (22:50):
Lebanon.

Speaker 3 (22:50):
Kentucky.

Speaker 4 (22:51):
All right, I'm going to have to leave and come back
in.

Speaker 1 (22:53):
That's okay.
But because Limestone Branchwas Dant beam related, they
worked with luxco to steven beamso that he could take over.
Yes, and he.
Basically, when luxco and andlimestone branch had their

(23:16):
merger, he basically gave uphalf of limestone branch to
Luxco.
So Luxco bought into 50% andthen he became the steward of
Yellowstone because this waspart of his family, because
Yellowstone initially was fromyou know started was the brand

(23:41):
of his family.
So when you go to thedistillery they actually have a
yellowstone bottle that was handpainted by artists, because
what they used to do is selllike the.
What they would do is they'dsell the bars a barrel of
yellowstone whiskey but they'dsell them a hand-painted bottle
so that they could keep fillingup the bottle and pour from that

(24:04):
same bottle consistently.
So it was you know that's a.

Speaker 3 (24:07):
that's a great business model, the.
We have a refillery here whereyou know you bring all your own
containers, and I think moreliquor stores should do that,
you know, I guess.

Speaker 4 (24:19):
The old Yellowstone distillery warehouse was off of
a seven street in Louisville,right down the street from
Joseph E Seagram's where hebegan in the industry.

Speaker 1 (24:29):
Now, if I'm not mistaken, right now Seagram's is
actually owned by, if I'm not,mgp right.

Speaker 3 (24:42):
Yes, I believe Seagram's is owned by MGP.

Speaker 1 (24:49):
But Greg would know what Seagram's is owned by right
now, but it seemed like if wewere talking.
No, mgp is not owns a lot ofdistilleries, including the
Lawrenceburg distillery, whicheverybody referred to as MGP,
but is considered ross andsquibb yes but that was because

(25:09):
everybody referred to thatlawrenceburg distillery as mgp.
It was very important for themto switch to ross and squibb
because mgp does so much morethan just alcohol.
They own a lot of differentbrands and whatnot.

Speaker 3 (25:24):
Yes, Looking all this up, I've found MGP and I'm like
, oh, they make ImpossibleBurger or stuff like that, like
plant-based food, and would youlook at that Grain for farmers
and for cattle?

Speaker 1 (25:41):
Just, they do everything well, also um ross
cornellison, who now works at1792, went to mgp initially to
make cereal that's what he wentto school for and then, when he
realized that he could distilland the way distilling worked,
he got way more interested andactually became a distiller at

(26:02):
the lawrenceburg distillery.

Speaker 3 (26:04):
And I know that there's probably a much fancier
name for the degree than youknow a bachelor's in cereal no
well, he's, it was agricultural.
Well, exactly, but you just, Ilike the idea.
I mean, I like the idea ofgetting a degree that just says
degree in cereal.

Speaker 1 (26:32):
But he does say he wanted to make cereal.
That's what it was, that washis goal and then all of a
sudden it kind of changed whenhe was there and now he's the
master distiller of 1792 doing afantastic job.
We, we love ross.

Speaker 3 (26:40):
Uh, we, you know cinnamon toast crunch to
yellowstone toasted toastedbourbon right yeah, right, right
, so, um, so super nash thispart you can.

Speaker 1 (26:53):
It's like one of the reasons why I think there
there's so many reasons why thelimestone branch distillery uh
means, when I did the bourbontrail in 2019, coming off of
that kentucky bourbon festival,me, me and roxy went up to
louisville and then that nightit was a sunday, on on monday,

(27:16):
but there was a ton of stuffclosed.
When we came back down tobarstown where we're staying, we
had one more night and we hadtime because so many things
closed in Louisville to dosomething and we looked and we
found the limestone branchdistillery right there and that
is one of the first videos, oneof the first couple videos of
Roxy thieving out of smallerbarrels that they have in the

(27:41):
back, aging in.
They were aging in overseascontainers, you know, as a
rickhouse for limestone branchthey were making-.

Speaker 4 (27:51):
Like 25 gallon, 25 gallon size barrels.

Speaker 1 (27:54):
Yep, and they were making one, 53 gallon barrel a
day at the time.

Speaker 2 (28:01):
And I remember.

Speaker 1 (28:02):
And it was a small place but you could tell there
was passion and everything butwhat I believe.

Speaker 4 (28:12):
It had, like the two wooden fermenters, yep, the
Cypress fermenters back there.

Speaker 1 (28:19):
Well, for me, when we were there, they were just 360
gallon plastic cage containers.
That's what their fermenterswere.
You know they were.
It was.
It was small and so that's thefirst time I got to be there,
but that was at the point whenthey were just starting to make

(28:39):
their bourbon and you couldsample it from those barrels.
Because people were upsetbecause they had made such good
moonshine they no longer wereselling moonshine to get through
, so that was really kind ofsomething that was cool.
But at the same time, theydidn't have Stephen Fonte and
you could talk a little bitabout Stephen, you take it over

(29:01):
on Stephen Fonte and then, onceyou do that, I've got a sharing
video before we start to do thebarrel bottle breakdown of this
year's Yellowstone.

Speaker 4 (29:14):
Stephen Fonte is one of the greatest brand
ambassadors that I know.
He's got a way of talking andtelling a story that just keeps
you right there with him.
I mean you're just interestedto hear everything that he's
that he's got to say and heknows this story front to back.

(29:35):
He's probably probably justlooking down on us right now If
he's watching the podcast.
The way we picked it, picked itapart, but he he is really a
great guy, loves to smoke cigar,got that that mustache like
almost like a hannah barmustache, but I mean he's got

(29:57):
just a way of people keepingpeople interested and from start
to finish and and, like I say,he's one of the greatest brand
ambassadors for Limestone BranchDistillery and especially
Yellowstone, and travels allacross the country and the world
.
Bread and the word Loves cigars.

Speaker 1 (30:19):
Loves if you meet him .
No, he, basically he's got acase that has cigars, a cigar
the cutter in the lighter, andthen he's got like five or six
cigars in there and then he'sgot two bottles of yellowstone
that he will pair pair with it.

(30:40):
I mean it's, it's, it's totallyfantastic, what, what this
meeting, this man and there'sthree ambassadors, I really feel
, that are out there that areimportant, that there's bond has
an attache, attache case.

Speaker 4 (30:55):
Where do you see his?
Who does?
I said, if you think james bondor any of those, guys like
steven fonte yeah, he pulls that, that cigar where what?
Stephen Fonte?
Yeah, he pulls that cigar Waittill.

Speaker 1 (31:11):
you see Stephen Fonte when he opens up his attaché
case, but him, freddie Johnsonof Buffalo Trace and Bernie
Lubberts, who will be on, Ibelieve I want to say Thursday.
Oh, hold on.

Speaker 4 (31:21):
We've got to straighten out a little bit of
something here.
Yeah, you can read that.
Oh, hold on, we've got tostraighten out a little bit of
something here.
Yeah, you can read that.
I know that Penrod, ricard andDiageo bought Seagrams in 2001.
Pernod and Penrod owned theLawrenceburg Indiana facility.
Pernod, pernod, that's what Isaid.
What did you hear?
You said Penrod.

Speaker 1 (31:39):
Pernod.
I said Penrod Pernod.

Speaker 3 (31:46):
Wait, wait, pernod Pernod.
Wait, that's your name.
Pernod Pernod's on tonight.
You don't want to see Knob'sPernod but Pernod Pernod anyway.

Speaker 4 (31:55):
They sold it to Angostura, who went bankrupt and
sold the distillery to MGPthat's how it became in the
hands to MGP.

Speaker 1 (32:05):
That's how it became in the hands of MGP.

Speaker 4 (32:09):
Walker says it's a plastic briefcase and the
military we usually refer tothem as pelican cases.
So he has a pelican case thathe carries with him.

Speaker 1 (32:20):
There you go.
So let me real quick share thescreen.
I'll get this up.
Let's get this up.
Where's the screen sharing?

Speaker 4 (32:33):
Share.
There we go, so we're going tobarrel, break down this.
Oh really, that's where it goes.

Speaker 1 (32:38):
All right.
So it's the second one 30seconds.
This is Steven beam.
Uh, this is how this is.
Can you see it, seth?
Is it just all right here we?

Speaker 4 (32:57):
go A liquor store.
A heart, a bourbon country.

Speaker 2 (33:01):
You should have a shit ton of whiskey, Even more
bourbon but you become notoriousfor hosting all your master
distillers.

Speaker 4 (33:08):
Not uncommon on a Saturday afternoon to see Cousin
Booker slipping out the backroom of Toddy's Liquor Store
Full of water glass full ofbourbon, something he was
exceptionally proud of.
That's how Booker rolled waterglasses, for I know sales people
spent the night on his couchtrying to keep up with his water
glass.

Speaker 1 (33:28):
So that right there, and I'll take that off.
All right, there we go.
So that is Stephen Fonte, he'sgot you can kind of tell he has
got like that storytellingability, telling that story of
Booker with you know, andToddy's Liquor still exists
today in Bardstown.
So everybody kind of knows, youknow, but that is just like

(33:52):
historic.
And Booker is Fred's dad andFred is Freddie's dad.
So we're just talking aboutlike three generations you know
of, you know what they weredoing and how they went about
doing it and those stories thathe can tell about that.
But the family one of thereasons why I really feel
Yellowstone is in good hands isbecause when you're talking

(34:13):
about two families that mergetogether and they are basically
Stephen Bean's brother'sgrandkids, is what they are, and
one of his, one of StephenBeans' brothers, married a Dant
who was another distilling.
You know the log stilldistilling.

(34:33):
That is the JW Dant family thatstarted out distilling in a log
.
They actually hollowed out alog and started distilling.
That's where it came from andthere's so many cool stories
that it's involved with.
But Yellowstone I really feelthat it's got the history, but

(34:54):
it's got this combined history.
But then when you meet StephenBeam, as we did in New Orleans
two years ago Stephen Fonte,stephen Beam smoking cigars with
them or sharing a pour it'sjust such a fantastic time.
And Stephen Fonte, me, whiskey,super Nash and CT all went to

(35:19):
his house.
We were invited to his houseand went into his backyard it's
about two years right now and wewere able to do a and went into
his backyard it's about twoyears right now and we were able
to do a podcast share pours andyou know that's the kind of
thing.
You're into his backyard,you're part of the family, you
know what I mean.
And to get to know Stephen as aperson, not just the great

(35:41):
brand ambassador that he is, isreally kind of cool.
So here we go now.
Next week not this week, butnext week is derby week.
So I broke out for this wait iswhat week derby?

Speaker 3 (35:56):
derby week derby, I thought you said dirty week and
I was like why?
Why is Knob's not invited to?

Speaker 1 (36:03):
Dirty Week, it's Derby Week and I'm drinking out
of Roxy's favorite KentuckyDerby, hand-painted, you know.
I don't think you can see it asgood.

Speaker 3 (36:15):
Yeah, that ring light just ruins the.

Speaker 1 (36:17):
Yeah, it's kind of messing up the horses and
everything.
But trust me, there's horses onthat.
Trust me there's horses on that.
So I will be barrel bashing inthis exquisite tasting glass
that was made specifically forthe Kentucky Bourbon Trail.

(36:39):
So tonight that brings us tothis segment of the old
Louisville Whiskey Company'sBarrel Bottle Breakdown.
So we have this segment atleast once a week, but we have

(36:59):
it twice a week because OldLouisville is an amine.
There down at the OldLouisville Whiskey Company in
Louisville, kentucky, has afantastic tasting room and you
can get bottles and he sellseverything out of there and what
he does it's kind of like a madscientist blending a little bit
for some.
But also the single barrelsthat he has are fantastic.

(37:22):
We've done a couple podcasts.
Amin's a great friend of thepodcast and we appreciate
everything.
But the Barrel Bottle Breakdownrating system consists of four
different categories.
The first is aroma or the nose.
It's body, taste and finish.
You can get up to four pointsor four knocks that we do Four

(37:53):
the nose from the bottle.

Speaker 4 (37:54):
There knobs I could.
I was wondering why you wereholding it and then all your
stuff shown.

Speaker 1 (38:01):
I wanted to you know, and then oh, and then you're
gonna ask that question right,what is two ounces in a glen
karen but?
Um, but also it's.
It's four points for the bodyand the nose and it is five up
to five knocks for the taste andthe finish.
That's what we came up with.
But if you find somethingexceptional, you can give it a

(38:23):
butt up up.
In one category you're notallowed to give two butt up ups,
but if there's something therethat you find that it's
something that you haven'ttasted or whatever, you give it
an extra butt up up.
And that is courtesy of roxy.

Speaker 4 (38:40):
Um, all right now let's go against what he just
said.
If you go back to podcast 127,uh, tiny breaks all the rules,
throws him out, the makes up hisown and he gave it a double but
umpo.
Wait are you serious?

Speaker 1 (38:58):
You know it's 127, or did you just?

Speaker 4 (39:00):
call that off your ass.
No, I just came up with anumber.

Speaker 3 (39:03):
But there was a podcast, I was like oh, he does
watch it.

Speaker 1 (39:08):
There was a podcast.
I don't think it was 127, butthere was one podcast.
I did that.

Speaker 4 (39:14):
I kind of pissed Because it was truly, it was an
exceptional and it deserved it.

Speaker 1 (39:20):
Yeah, but there was also there was some competition
coming in on there for ourbourbon of the year.

Speaker 4 (39:26):
Yeah, and so it caused all kind of commotion, as
we would call it, with myex-friend.
Yeah, in the biz.
Anyways, let it go with that,yep all righty then all right.

Speaker 1 (39:44):
So there was a question.
What was your question, knobs,that you had earlier?

Speaker 3 (39:50):
my question was uh, so I you know I have the glenn
karen, the scotchy bourbon boys.
Where can you find these?

Speaker 1 (39:57):
these on the website or you can contact me direct and
I'll just ship it.
If you go to the website, itmight take a while for me to
actually see it there and justjust email them you can, I might
sell you a few.

Speaker 4 (40:10):
A few of them black market, you know yeah, contact
me, I have this one.
This is, I'll sign it too I sawthese, I saw them down in
mexico.

Speaker 1 (40:19):
So you better start working on your knobs signing
there, your knob signature.

Speaker 4 (40:25):
I'm beginning to wonder if I got a knockoff or
the original yeah, those, those,so you can tell if they're not.

Speaker 1 (40:33):
No, actually actually believe it not, this is an
actual story that you.
So when I first did the artworkfor and gave it to the
Glencairn Glass Company, the topof the circle of the right at
the top of the barrel head headit was it was missing.

(40:56):
So I got it back, I put it inand they corrected it and they
did one with it.
So there's a rare.
So my second batch I orderedand they used the one that
wasn't corrected.
So there is is probably 30 or36 of them out there that

(41:19):
doesn't have the top of thebarrel connected.
So yes, there is a rare mistake.

Speaker 3 (41:27):
batch Limited edition .

Speaker 4 (41:29):
I think I broke one of those in the sink when I was
washing it.
There's a good chance.
It's probably worse than that.

Speaker 3 (41:37):
Yeah, that's $1,000 down the drain I definitely hung
on to one.

Speaker 1 (41:43):
I've always used the good ones and then every single
time.
I tell them every time we doanother order.
I'm like make sure you use theright artwork.

Speaker 3 (41:53):
No, you should send them in right.
Get a batch of the wrongartwork.
No, no, no, you should sendthem in right.
Get a batch of the wrongartwork, Number the bottoms of
them and just slip them into abox or two here or there.
It's like a rare pull.
You could have Glencairnunboxing videos where you open
it up, you know, throw out theglass.

Speaker 4 (42:11):
Are you the lucky?

Speaker 1 (42:13):
one.
So what's a pour in a Glencairn?
So the great thing about aGlencairn is you can put it on
its side and whatever.
So Nobbs was like it's thebottom, I fill mine Look at this
.
Look at this Super Nash, look athis idea is the bottom of.

(42:33):
He fills it to the bottom ofthe barrel head and I'm telling
you that is we'll figure it out.
Right now I'm going to takethis toasted and I'm going to
pop it Now.
This toasted was picked upMarch 7th at Limestone Branch.
This is their current and lookat what's left.
I mean, I did send Hold on asecond.

Speaker 4 (42:56):
Stupid cat crawling on the keyboard.
Look at what's left.
I mean, I did send Hold on asecond Stupid cat crawling on
the keyboard and everything'spopping Okay.

Speaker 1 (43:01):
Is that the keyboard cat?

Speaker 4 (43:03):
Yeah, the keyboard cat All right.

Speaker 3 (43:05):
What are you?
900 years old.
What Is that?
The NAN cat, Is that?

Speaker 1 (43:13):
No, I got the keyboard cat.

Speaker 4 (43:15):
That's a famous internet cat I laid my keyboard
over in this other bar stoolonce I got through typing
everything in.
Well, my cat jumps up there andhe's getting ready to lay down.
He's laying down on thekeyboard, so everything's
popping up on the screen.
But it's a wireless keyboard.

Speaker 1 (43:31):
All right, here you go.
This is it right here?
Two-ounce pour this, is itright here?
Two ounce pour this is anofficial pour in a Glencairn.
See how close I can get it onthat's two ounces what?
So I'm going to tell you.

Speaker 3 (43:48):
Let me see if I can get it.

Speaker 4 (43:49):
I'm close to it.

Speaker 3 (43:51):
Can we?

Speaker 4 (43:51):
see if I can get it.

Speaker 3 (43:54):
Let me see if I can get it.
Alright, this is the toasted.
Okay, okay.

Speaker 4 (43:59):
That's like a three-ounce bottle.
All right, I think I got it.
That's a four-ounce bottle.
I think I got it.

Speaker 1 (44:07):
So the thing I know which kind of freaked me out is
these are six-ounce glasses.
Okay, now, the way I know thisis me and Randy El Presidente.
We're at the Packer game andthe Packers won and we split a
really good beer afterwards a 12ounce beer and I poured it in

(44:32):
two Glencairns and it filledeach one.
I was like, oh, I didn't know,a Glencairn is six ounces.

Speaker 3 (44:41):
Well, just so everyone has it, if your wife
asks how much is a pour, you cantell her this my wife will
never fall for that again.

Speaker 4 (44:53):
She knows.
She knows Four or five ouncepours.

Speaker 1 (44:57):
Yeah, you do realize the reason why.
She'll never fall for it againbecause he ended up naked on a
balcony you had to go therethere was.

Speaker 3 (45:08):
There was a night where I had like two or three of
these these large I'm gonnacall them a knob pour that's, if
you them a knob pour you hadthree knobs pours.
I had three knobs pours and Iopened the door to the basement
to go take a leak.

Speaker 4 (45:27):
That's not good.

Speaker 3 (45:28):
And I stepped one step in and my wife was like
what are you doing?
That's the basement.
And I went, oh okay, and Iwalked over to the bathroom.

Speaker 1 (45:42):
At least the one step wasn't all the way down after
that, because you aren'texpecting a step.

Speaker 3 (45:49):
It goes forward and then sideways, so I would have
just gone straight on the wallin front of me.
It's an old house.
It would have probably made thesmell better, honestly.

Speaker 1 (46:02):
So thomas anderson is here, cheers.
And owen is here, cheers.
Where are you from, owen?
Good to see you.
And then, uh, let's see timdant.

Speaker 3 (46:11):
Take that dance as if you can roll it on its side,
you can, and it's.

Speaker 1 (46:16):
Let me just oh, you're not rolling it on its
side.
That is not.
Yeah, that's not happening.
There you go.

Speaker 3 (46:24):
And I just?
That's a bunch just spilled onmy table.
Hold on, Give me a second.

Speaker 1 (46:28):
Yeah, you got it.

Speaker 4 (46:31):
All right.
I'll go back.
That is the glass and a oneounce pour.
Then you lay it on its side androll it a two ounce works too.

Speaker 1 (46:40):
I got the two ounce right there.
Look at that pure 360.

Speaker 3 (46:45):
I need a rag.
Give me one second.

Speaker 1 (46:47):
Oh it's all over the legos.
Oh that, that's that'll.
That'll make them smell better.
Oh yeah, oh my God, super Nash,the nose on this is root beer.

Speaker 3 (47:05):
Oh, that's so good you know, hold on a second, let
me get the nose.
Let me get the nose real fast.

Speaker 1 (47:10):
No, I have to admit, we got to do, you know, we got
to do something that I don'tlike coming up.
I mean I, I, I swear to godeveryone that I do lately is uh,
a 15 out of 18.
I mean uh, 17.

Speaker 4 (47:27):
I mean it's just unbelievable how much good
bourbon, what it's a wife saysuh, now I know, not a secret
anymore I'm getting a little bitof lint and, um, maybe graphite
on the nose yeah, that wouldhappen when you spill it on your

(47:48):
legos.

Speaker 3 (47:49):
Yeah, yeah, all over my desk.

Speaker 4 (47:54):
This is why I'm not allowed drinking in my office
well, obviously you're breakingyour rule, cousin steve beam at
limestone it's probably thecleanest, the desk.

Speaker 3 (48:04):
What did you say while?

Speaker 4 (48:06):
I said tim dant said a shout out to cousin steve beam
at limestone.

Speaker 1 (48:11):
Yes, tim dant.
Uh, we love you definitely.
Uh all the history that yougave us about limestone branch
and your family, and then alsothe history of the dance, uh for
log.
Still, it's just been, it'sbeen amazing.
We appreciate everything thatyou've uh that history of those
two, of your two families arespectacular just spectacular.

Speaker 3 (48:35):
They are nothing less than spectacular and amazing so
now I want to ask you thisquestion do you think the, the
head, or the, the the nose andthe taste can be affected by the
switching of bottles?
And what do you mean?
Traveling?
Well, because I don't.

(48:55):
I'm not getting, I'm notgetting root beer and I am
getting a weird.
I've had a situation, I've hada situation where I put a
bourbon in a different bottlebecause it was spilled or broke
or whatever, and that changedthe flavor after like three

(49:17):
weeks of sitting in this I'malmost like cinnamon crunch
cereal okay, so when you likeshipping something well, I'm not
saying anything like that.

Speaker 1 (49:31):
Well, the first time I ever experienced it is I drove
to Kentucky and I had a bottleof Weller Full Proof with me
that I absolutely loved, and Idid a podcast with Randy Prass
and Steve Coombs, who is abourbon writer and Coombsy is

(49:53):
what he's part of our podcastand everything Coombsy we call
him.
Coombsyzi, it's his nickname, lpresident, his name is steve
kumz.
We just call him kumzi kumzi.
Okay, you could call it.
You could spell it however youwant there knobs.
How do you spell knobs?
Is it nobs Cause?
That's how I'm going.

Speaker 3 (50:12):
It's K N O B S Thank you very much.

Speaker 1 (50:16):
Knob, knob, anyways, um, so Coombs, coombs.
He wasn't as excited about it,but there was a little bit,
probably about four or fiveounces left in the bottle and I
left it with him and hecontacted me about two weeks

(50:38):
later and he's like this isfantastic.
I don't know what happened onthe podcast.
You must have been drivingaround with it and it must have
been shook up.
So there's a lot of things.
Whiskey can be delicate, so ifyou drive it around and slosh it
around, it can take on adifferent flavor.

(50:59):
If it's in a hot car and thenit cools off, it can take on a
different flavor for a while.
So most of the time you alwayswant to let it settle down and
get back to what it is.
Just, for instance, I love thebrand which you have.
I believe it's Woodford DoubleOak, okay, and I took all the

(51:28):
single barrels that I had leftand they were all just a little
bit left of the single barrelsand I poured them into a
decanter.
All just a little bit left ofthe single barrels and I poured
them into a decanter and the.
Within like about two hours Itasted it and it didn't taste
good.
I love the, I love the brand.
I loved each single barrel butbecause they were getting, I
needed to make some room.

(51:49):
I needed to get rid of somebottles.
I turned like five bottles intoone decanter.
So I've been letting thatdecanter sit since then.
It changed.
Once it settled down and allthe five different expressions
of it mixed together opposed tofighting each other, they became

(52:10):
one and then it was really good.
But as it keeps sitting in thatdecanter, it keeps changing and
that's one thing.
Everybody thinks that once it'sout of the barrel you seal it,
okay, and there's just a littlebit of air in there.
But once you open that bottleagain, don't think for one

(52:30):
second that air from the outsideinfluences that whiskey and it
keeps evolving and oxidizing andchanging and a lot of times it
changes for the better.
You're not picking up any oaklike you would in a barrel, or
you're not picking up anything,but you are picking up some of
those changes.
You know what I mean.

Speaker 4 (52:51):
Yeah, mean, yeah, I can definitely tell this,
because this one, like I said,this is, I believe, from the
first.
This one is in the firstedition of the toasted oak.

Speaker 1 (53:01):
What you have is like the second edition and it's so
good, I mean we bought that andme and me and we got me and roxy
, we took we, we were into that,that was one barrel, that we,
that one bottle, I mean you gotabout the same amount that I got
.

Speaker 4 (53:19):
Right Right, yours looks darker than mine.

Speaker 1 (53:22):
Yeah, of course you have, oh, you mean darker as far
as in the bottle.

Speaker 3 (53:26):
Yeah, Could be lighting too, yeah.

Speaker 1 (53:32):
He's very, very orange If you keep the cap on.
Look, you can roll that aroundthe bottle too.
Let's see how long the legs arein the bottle.
Never did that before.

Speaker 3 (53:44):
Well, I will say from my smelling I'm getting very
much like a burnt caramel.

Speaker 4 (53:51):
It's hard to see through all the dust I have on
mine I get.

Speaker 1 (53:55):
So it does have a certain aspect of what I call I
will, but mine is more like a Ican't like sarsaparilla, like
the sarsaparilla of a root beer,and it does, and maybe that's
similar so greg's saying thatalso the cork you put in can
change the flavor for the worse,and you sent this to me.

Speaker 3 (54:16):
So what was this bottle beforehand?

Speaker 1 (54:18):
that is a fake.
Send it to me.
That's 100 of fake cork.

Speaker 3 (54:21):
It's just synthetic well, I I mean you could say
that, but I'll give it close tothe camera.
You can see that it's peelingoff of the bottle.
What's yeah?

Speaker 4 (54:30):
he says like cork one , the cork can TCA
Trichloroanisole.

Speaker 3 (54:37):
Well, whatever synthetic material this is made
out of, was coming off into thebourbon.

Speaker 1 (54:44):
Okay, but if you're getting burnt caramel, it's a
good thing.

Speaker 3 (54:48):
That is a good thing I don't know.
I'll tell you what this is madeof in a second, what You're
going to do some research yeah,we call it live field research.

Speaker 1 (55:04):
I mean also, not only was was that, that is a reused
ems standby.
On the set ems standby and thatnot only was that a reused
synthetic cork that before hadeagle rare syrup that ct made,

(55:29):
ct made, yeah.
So I, I washed that cork, Iwashed that bottle and I put
that in there so I could get youa four-ounce pour.

Speaker 3 (55:38):
It's just like that maple syrup.

Speaker 1 (55:42):
It's like styrofoam.
Yeah, it's a synthetic cork.
They call it synthetic.

Speaker 3 (55:47):
Well, it was peeling off into the bourbon, so we'll
see how well that changes.

Speaker 1 (55:53):
So the nose, I definitely get the root beer
flavor that that I always get,or sarsaparilla I do see where
you could get a little bit ofthe burnt caramel aspect like
like, almost like I got a littlebit of that, that burnt caramel
, but I'm getting like likecinnamon toast crunch cereal I

(56:16):
got a little, so there is alittle cinnamon yeah almost like

Speaker 4 (56:19):
the and that that that bready, toasty bread type
see, this is.

Speaker 3 (56:26):
I'm gluten-free, except for this, so I don't
really know that anymore what'swhat, except for what?

Speaker 1 (56:32):
this?
That's not.
That has no gluten.

Speaker 3 (56:34):
I was making a joke.
Yeah, I know there's no gluten.

Speaker 1 (56:37):
They evaporated that out of it first.
First the damn yeast ate it,and then they evaporated it out.
Oh the.

Speaker 4 (56:50):
The finish on this is fantastic, greg said if the
cork is synthetic, then TCA isnot an issue.
What's TCA?
It is trichloroanisole thatcomes from a cork right.

Speaker 3 (57:05):
Yes, and it's extremely musty.
Moldy aroma and flavor comesfrom it.
But then Walker also says thatthe infamous neck pork, because
the ethers and chemicalsseparate and are locked into the
bottle.

Speaker 4 (57:21):
So the neck pork.
Neck pork doesn't exist.
If you turn that bottle upsidedown, I disagree All that.

Speaker 3 (57:32):
Whatever little bit of trapped air that's in there,
I will tell you 100% you mix itin the bourbon, I mean from
Nob's experience, the neck pourdoesn't mean anything if you
just open your throat and letthe neck pour go down without
tasting it this name is like Ithink you've settled on a name.

Speaker 1 (58:00):
Knob says open your throat.
Open your throat and Tiny saysyou got that from me, that
ability to open your throat,it's hereditary.
It's hereditary.
You're the first.
Oh so, so there was a, there'sa.
Uh, there is a short on on onmy our youtube channel that has

(58:27):
you opening your throat.
Oh it, it was out of a barrelon the third level and and he
basically let it go down and Iwas drinking it straight from
the barrel and I was basicallyat one point it was like you
know, you think just to fill upyour mouth and swallow, but at
the same time, okay, this isgoing south really quick.

(58:49):
But at the same time, I wasable, I started opening my
throat and all of a sudden, uh,bishop was like okay, fish, and
he cut me off from so that Ididn't, but it was, it was going
down.
Uh, same thing, uh, at a.

Speaker 4 (59:04):
If I'm at a Japanese restaurant and they do the sake
that day he had just drilledinto it and took his, took his
thumb off the plug.

Speaker 1 (59:13):
I was drinking it and he's like he stopped and he's
just like OK, fish, and that wasa good day.
But at a Japanese restaurant,with the sake too, it's just
like once that starts comingacross the fry table or whatever

(59:33):
that is, it's just like theyhave to stop.

Speaker 4 (59:36):
I'll drink the whole bottle greg agrees with me on
the neck pour it doesn't exist,but that's.

Speaker 1 (59:46):
But that's spoken.
So here's my opinion.
That's spoken from a masterdistiller.
What does the master distillerusually get when he drinks out
of a bottle?
He's not buying it off theshelf, so this leave this bottle
, Wait, wait.

Speaker 3 (59:59):
how do we know?

Speaker 1 (01:00:00):
No, listen, this bottle will leave the distillery
, it will be shipped up to awarehouse.
Then it on a semi that it's allhot in, and so that little bit
of air Now.
listen if that little bit of airif it's hot or cold or whatever
, when they ship it, it's allhot in, and so that little bit
of air now listen, that littlebit of air if it's hot or cold
or whatever, when they ship it,it's on a semi, it's not
refrigerated, it's not anything.

(01:00:21):
Then once it hits the warehouse, it sits in the warehouse for a
while and then it's shipped ina box truck to the liquor store.
Once again, it can be hot orcold and in those warehouses
those aren't climate control.
So then once it sits on andthen they put it on the shelf,
once it's on the shelf it sitson the shelf for whatever five,

(01:00:42):
10, a month or whatever and itsits there with that all sitting
there.
Now that bottle definitely, inmy opinion, has a damn neck pore
.
That bottle has been disturbed.

Speaker 4 (01:00:58):
Tell me if you turn that bottle up before you open
it.

Speaker 1 (01:01:02):
Not before you open it.
That is dumb.
Open it, let the air out whereall that shit has been in there,
then put the cork back in.
Tiny has done this.

Speaker 4 (01:01:14):
The air is all diffused up through the liquor
all the way to the bottomk backin.
Tiny has done this.
The air is all diffused upthrough the liquor all the way
to the bottom of the bottle.

Speaker 1 (01:01:19):
That air in the bottle has all the bad.
That's already got the badflavor.
Let it out and then shake upyour bottle with fresh air.

Speaker 3 (01:01:30):
Whoa, whoa Again.
Knobs is a solution thatdisregards both of you.
Just open your throat.
Let it all go down.
Who cares if there's a neckbore?

Speaker 1 (01:01:43):
But that's from a 26-year-old.

Speaker 4 (01:01:46):
Let's get back to the barrel bottle break, brought to
us by a mean car.
Yes, oh my gosh, it's OldLouisville Whiskey Company in
downtown Louisville, so I can'tbelieve I had a brain freeze

(01:02:11):
there.

Speaker 1 (01:02:11):
You always have a brain freeze when I put you on
the spot for advertisement.

Speaker 4 (01:02:17):
You got to work on that.
We're going to break thisbottle down and we're going to
start with Tiny.
What do you give it on the nose?
All right Out of four.
Out of four.

Speaker 1 (01:02:32):
Mm-hmm Out of four.

Speaker 3 (01:02:34):
Why four?

Speaker 1 (01:02:36):
They're knocks.
You can give up to four knocksfor perfection on the nose If
it's one of the best thingsyou've ever smelled or whatever.
As far as of what, if it's whatyou want to smell in a bourbon,
that's kind of how you rate it.
That's how you do the ratings.
It's like there's certain timesyou don't smell good things, so
you would you you kind of youcan.

Speaker 3 (01:02:56):
If it goes over that you give it up.

Speaker 1 (01:02:58):
But I'm just right well, if you think it's the best
thing you ever smelled in abourbon, then you give it a butt
up.
I was making a joke, but I'm Ilike, I love the root beer,
sarsaparilla and smell of this.
I do appreciate it.
I think this, this, this one,the toasted at 100 proof and

(01:03:21):
that smell is fantastic, so I'mgoing to give it a four.

Speaker 4 (01:03:28):
Okay, knobbs, we're going to put you on the spot in
the number two slot.
What do you give it on the nose?

Speaker 3 (01:03:35):
The nose Are we?
Am I allowed to go points?
Am I going to have to go points?
Can I give it a half?

Speaker 4 (01:03:40):
knock, nope, no, half knocks.

Speaker 1 (01:03:43):
No, halves, it's all about balls.
Balls are knobs.

Speaker 3 (01:03:48):
You know I was going to give it a two because it's
middle of the road for me, butsince I dumped it all over my
table, I'm going to be smellingit for a while, so I guess I'm
going to give it a three, justto make me feel better about
dumping it all over the place.

Speaker 1 (01:04:02):
So so knobs gives it a three, All right.

Speaker 4 (01:04:07):
I concur with knobs in that this.
To me it's just lacking just alittle bit.
I'm getting about three or fouraromas off of it.
That's about it.
So I'm giving it a three, two,all right, one two, three knocks

(01:04:29):
.

Speaker 1 (01:04:30):
I didn't hear that I know you guys can't hear it, so
I said one, two, three.
I'm just, I'm just pulling.
You can't hear it, can you?
There are knobs.
Can you hear those bangs?
I?

Speaker 3 (01:04:44):
cannot hear them.

Speaker 1 (01:04:46):
Okay.

Speaker 3 (01:04:46):
It's good, can you hear?

Speaker 1 (01:04:47):
this.
Can you hear this?

Speaker 3 (01:04:49):
If I just do this, so what's happening is it's
spiking the mic to the top range.

Speaker 4 (01:04:56):
I heard that the very first when I could hear it, but
then after that it was silent.
What about?

Speaker 1 (01:05:01):
this.
I didn't hear it at all.

Speaker 4 (01:05:02):
What about this?

Speaker 3 (01:05:06):
Nothing.
So it's spiking the mic intothe top range and your computer.
How about this?
How about this?
You're on like a two-seconddelay through Zoom.
No, we can't hear that You'reon a two-second delay on Zoom
and then that two seconds thesoftware is able to scrub the
noise.
It has nothing.
No, no, it has nothing to dowith your little mic microphone
right there.
It's a zoom setting.

Speaker 1 (01:05:27):
Yeah it's because we're hearing it over zoom, are
you gonna come over there?

Speaker 4 (01:05:31):
and show you how to work that zoom what you're gonna
have to give me a.

Speaker 1 (01:05:35):
You're gonna have to give me a, a class on how I do
this this way turn, turn offnoise suppression, on zoom noise
suppression, yeah, turn it off.

Speaker 3 (01:05:45):
And then you know, not now, yeah, not now, because
then you'll be able to hear thewind in the room when everyone
takes a footstep upstairs,you'll be able to hear it like
it scrubs out a lot more thanjust the knocking.

Speaker 4 (01:06:01):
Yeah.

Speaker 3 (01:06:01):
So let us not hear the knocks.
Who cares about if we hear?

Speaker 4 (01:06:04):
you.
It'll take out any kind ofambient noise that surrounds you
.
Like that too.

Speaker 1 (01:06:09):
What ambient noise is in this quiet basement?

Speaker 3 (01:06:13):
Well, you never know the vent.

Speaker 4 (01:06:14):
The vent makes it you .
They did not just design Zoomfor you, Otherwise they'd call
it Zoom for you.
They'd call it.

Speaker 3 (01:06:24):
Tiny Zoom.

Speaker 4 (01:06:25):
Tiny Zoom.

Speaker 3 (01:06:28):
Because, god knows, they're not calling it Knob Zoom
.

Speaker 4 (01:06:33):
They should call it Super Nash Zoom.

Speaker 3 (01:06:36):
Yeah, youtube and Facebook are hearing it, dad.
Yeah, I know, yes, that's whatmatters, who gives?
A crap about me and SupermanGreg agrees with me?

Speaker 4 (01:06:45):
Shake well before opening.

Speaker 1 (01:06:47):
Yeah, but I think you should open it, let the air out
, put the cork back in and thenshake well, so you don't put the
bad air back into the whiskey.

Speaker 4 (01:06:57):
that has been bad Just trust me, listen to me here
.
That has been bad.
Just trust me, listen to mehere.
If that air has been touchingthat whiskey this whole time in
that little bottle, that is notbad air.
To me that's damn good air.
I wish I could just suck thatlittle bit of air out before I
could open the bottle.

Speaker 3 (01:07:17):
Nash, why can't you open it up with your nose right
there and just take a big whiffright now?
Yeah, suck it out.

Speaker 1 (01:07:22):
Nash Waste nothing.
Suck it out.
Nash and knobs, Knobs, Knobsand Nash Wait you guys are a
movie.

Speaker 3 (01:07:32):
I think we got a movie here.

Speaker 1 (01:07:34):
I think it's a new movie.
It's called Knobs and Nash.
Nash and Knobs.

Speaker 3 (01:07:38):
Knobs and Nash.

Speaker 4 (01:07:45):
That's the next.
Fast and fast and furious, 17knobs and nash all right back
back to the body are you gonnatry it again?

Speaker 1 (01:07:51):
are you gonna try it again, super nash, back to the
old louisville whiskey companybarrel bottle breakdown car.
Barrel bottle breakdown I meancar.
Oh my God, what happened,Barrel?

Speaker 4 (01:08:08):
bottle breakdown.
Yes, and how about you Nobs?
We're going to go to the bodyon this one.
That's our number two category,and you can give it a score of
up to one to four for the body,or the body I mean so so it

(01:08:31):
doesn't so

Speaker 3 (01:08:32):
fully yeah, it doesn't fully coat.

Speaker 4 (01:08:33):
The first of all, what does body mean to you?
Body?

Speaker 3 (01:08:38):
is how, like full, it encompasses your mouth, like if
you took a spoonful of butter.
You'd feel that everywhere inyour mouth.
You know.

Speaker 4 (01:08:47):
Yeah.

Speaker 3 (01:08:47):
So that's kind of.
But if you're drinking likewater it just goes straight down
.
So it's kind of like how muchthe staying power of it is in
your mouth.

Speaker 4 (01:08:57):
Very good analogy.

Speaker 1 (01:08:58):
I agree with that 100%.
I do too, and it's very middle.

Speaker 3 (01:09:02):
It's a very middle of the road.
It doesn't stay long after, butit's almost like so what it was
so for the one to four is it?
Is it how much it stays?
No, how good of the stay is it?
No, it's like how much itactually coats okay, so how long
it stays is the finish rating.

Speaker 1 (01:09:23):
So we're rating intensity, not enjoyment exactly
because you can have somethingthat tastes like shit that has a
four body, because it tasteslike shit throughout your whole
mouth.
Yeah, so I always look at if itexcites your cheeks, the top of
your roof of your mouth, theyou know, the lower part and
everything.
It's everywhere the back ofyour throat.

(01:09:43):
But how long it stays is it's100, the finish finish.

Speaker 3 (01:09:48):
Yes, but I'm talking about, yeah, yeah, the coat, the
butter, yeah, the butter.

Speaker 2 (01:09:51):
You know the the coat .

Speaker 4 (01:09:53):
It's a solid, it's the butter.

Speaker 3 (01:09:56):
It gets the tongue.
It doesn't go to the cheek orthe roof of my mouth.

Speaker 1 (01:09:59):
It gets the tongue and then it so there's a thing
called the kentucky chew.
So when I know I know you putit in your mouth I usually like
to pull it in front and stick mytongue in there, because that's
the tip of your tongue is incharge with sweetness.
The kentucky chew is then whereyou can pull out the body, so I

(01:10:20):
just mouthwash, that that wasnot fun yeah, but the more you
do it, eventually it's just likenothing because the taste buds
burn off of your tongue that iswhy younger people have a hard
time with whiskey because of thefact that your taste buds still
haven't been killed by years ofabuse.

(01:10:44):
When you're 60, it's like yourtaste buds right there.
There are some people who justburn the shit out of their mouth
.

Speaker 3 (01:10:50):
These young people remember things better.
They remember things betterbecause you know the alcohol
hasn't burned off all those badneurons off the top.

Speaker 2 (01:10:56):
It's not.

Speaker 3 (01:10:59):
That's objectively a bad thing that you're all your
taste buds are gone just so youknow seth.

Speaker 1 (01:11:05):
Or knobs, just so you know knobs.
Uh, there's a reason why supernash is writing all this shit
down.
I know I know yeah if we didn't, because I don't, I never I do
two podcasts a week.
I if you next week ask me whatwe rated these things, I have no
idea.

Speaker 3 (01:11:24):
Yeah, of course, of course, but no again, I think
it's a solid two.
It's not.

Speaker 1 (01:11:30):
All right, I'm going to give you two, two, he says.
Two knocks on the barrel, one,two so you hear me saying one,
two right.

Speaker 3 (01:11:45):
Yes, and just like that I'm down to a pour.
And just like that, I needanother pour Another one See,
that's the beauty of it, that'sthe beauty of the Knob's pour.

Speaker 1 (01:11:59):
Good thing I'm not the mouse.

Speaker 3 (01:12:00):
Wait, what Like father like?
Or like son like father?

Speaker 4 (01:12:05):
Yeah, but instead I want to say that the body is
sort of like to me is theweakest point on this.

Speaker 3 (01:12:13):
Hold on, Let me get my.
We're going to call this theknob shot.

Speaker 4 (01:12:17):
Oh my gosh.
Just straight off the desk withthe knob shot.
The knob shot.
The knob snot, snot.
God.
It's that point in the podcast.
I said shot.
What did you hear?
Snot.

Speaker 1 (01:12:35):
I didn't hear anything.
There's supposed to be a rag inhere.

Speaker 4 (01:12:41):
I'm going to give it a two.

Speaker 2 (01:12:43):
Okay.

Speaker 4 (01:12:45):
Because to me it doesn't coat the mouth very well
.
It doesn't hit the sides like Iwant it to.
It does finish up a little bitin the back, but we'll get to
that.

Speaker 3 (01:12:55):
I think a two, though , is what I'm, as a young person
, as a young knobs, as a youngknobs, I'm looking for a two as
a young person, as a young Nobs,as a young Nobs.
I'm looking for a two.
I don't want something thatcopes the entirety of my senses.
I'm looking for something thatjust stays right in the center.

Speaker 4 (01:13:12):
Oh yeah, you do.
Let me send you a few samples.

Speaker 3 (01:13:15):
Yeah, I'm open.
Hell, send me a bottle.

Speaker 1 (01:13:19):
Thomas Anderson says the only thing, the only bourbon
that ever tastes like a mojo, apoop emoji, is blantons that
for him.
So that kind of tells you allright, so you give it two, two
barrel knocks, two barrel knockstwo, one two all right.

Speaker 3 (01:13:38):
So you know what?
Wait, tiny.
I think I want you to trysomething.
I want you to go give a talkthrough the bash.
Do like a uh so that it can'tauto fill it out.

Speaker 1 (01:13:52):
All right, here we go , uh Wow.

Speaker 4 (01:13:57):
Barely did hear that.

Speaker 3 (01:14:00):
I almost heard it.
How about this?
The software's too good, uh.

Speaker 4 (01:14:05):
I heard that, I hear that, I almost heard it, but the
software's too good.

Speaker 3 (01:14:08):
I heard that.
I heard that, so now you justgot to moan.

Speaker 4 (01:14:11):
each time you do it, I don't think I want to hear him
moan.

Speaker 3 (01:14:15):
Yeah, I don't want to hear that either.
I didn't hear the fart either.
It was all silent.

Speaker 4 (01:14:26):
You just went like this on my screen oh my God,
Okay, what do you?

Speaker 1 (01:14:32):
give of the body there.
Tony, here we go.
I think I'm having a lot of fun.
This is going to be a monthly.
We've got Randy Ford coming into do worldly whiskeys.

Speaker 4 (01:14:49):
World tasting whiskeys.

Speaker 1 (01:14:50):
We're going to be tasting a German rye coming up
and we're also going to betasting an Israeli whiskey and
that's going to be a monthlysegment.
But then we got knobs that I'mgoing to bring him in monthly so
that we could do some fun stuffand see how it works out right.

Speaker 3 (01:15:10):
Send some more samples out there weekly.

Speaker 4 (01:15:12):
You can chant lowly like a monk.

Speaker 1 (01:15:15):
Ellie's not going to approve of that.
It's like your dad's effingcorrupting you.
You, son of a bitch.

Speaker 3 (01:15:24):
Yeah, you turned my husband into an alcoholic.
Yeah, I don't want to have thatconversation.

Speaker 1 (01:15:31):
All right, so I think it's actually a three out of
four.
Let me try it again.

Speaker 4 (01:15:38):
Are you sure?
Are you sure about that?

Speaker 3 (01:15:41):
Are you sure?

Speaker 1 (01:15:42):
Yeah, I love, I love the body of this, actually that
one after doing you guys shouldtry and do the fart blowing
thing and then taste it becauseit hits your cheeks this knobs
knobs does not fart on camera no, the this has some pretty thick

(01:16:02):
legs, so I'm giving it a threeAll right here we go.

Speaker 3 (01:16:11):
I heard none of that.
That was great.
I heard zero of that.

Speaker 4 (01:16:15):
You were like that sounded like a bug.

Speaker 1 (01:16:19):
Yeah, so this is.
This is like Adam Sandler.
No, no, in honor of the Popepassing away, this is a
religious podcast.

Speaker 3 (01:16:30):
In honor of the Pope passing away.

Speaker 2 (01:16:34):
Oh, nothing.

Speaker 3 (01:16:39):
Nothing.

Speaker 4 (01:16:43):
That's kind of the point of it.

Speaker 3 (01:16:46):
This one goes out to Pearl Harbor.

Speaker 1 (01:16:49):
This one goes out to Pope Francis, pope Francis.

Speaker 4 (01:16:52):
Pope Francis, all right.

Speaker 1 (01:16:54):
So now, super Nash, we get to the fun part, where
you can do up to five with a butup up, we're talking taste.
This is toasting.
This is where they take theirYellowstone and they put it in a
toasted barrel and then theymake it 100 proof.

Speaker 4 (01:17:13):
I take that back.
You got to take that back.
They finish it with toasted oakstaves.
They don't put it in a toastedbarrel.

Speaker 1 (01:17:21):
This says toasted barrel.
This says toasted barrel.

Speaker 4 (01:17:25):
Okay, that's the difference between batch one
Kentucky straight bourbonwhiskey finished with toasted
oak staves.

Speaker 3 (01:17:34):
I mean realistically, though, how much would that
affect the taste?

Speaker 1 (01:17:38):
A lot, yeah, because it's a whole barrel's worth of
toasted staves, opposed todropping three or four in.

Speaker 4 (01:17:46):
Yeah, or five or six.
Now you got to figure.
Barometric pressure is whatcauses that alcohol to go in and
out of the barrel.
All right in through thetoasted layers, yeah and all, to
pick up those caramelizedsugars.
The angel cut the wood sugars.
It's what it's basicallypulling out, and when it's

(01:18:08):
toasted like that, so you'regetting those toasted flavors
and all.
But now when you drop oakstaves in it into the barrel.
So how much barometric pressurehas it got to take to go in and
out of those staves that arefloating in the barrel?

Speaker 3 (01:18:28):
see, I'd like to see because they're probably trying
to go for I mean.
Correct me if I'm wrong, butthey try to.
They're for a toasted barrelversus toasted stave.
They're trying to go for asimilar consistency.
So you know, between batch oneor two, I wonder how the like
science of how much you put instave wise, how long you keep it

(01:18:48):
in to get the same barrel.

Speaker 4 (01:18:51):
I wonder the science of that like how I want to say
that that's why they went withwith the second batch right
there by putting in into toastedbarrels.
Because I want to say, like Isay, I've tasted that there, the
second batch, but this is alittle bit weaker on the taste.

Speaker 3 (01:19:11):
You know, that's what have you ever done?
Like have you ever done that,dad Tiny, where you compare
staves versus barrels toasted?
Or like you have two, have two?

Speaker 1 (01:19:24):
no, but that is a podcast coming up so even let's
just take maker's mark withtheir wood finishing, okay, so
maker's mark forever.
Just put out maker's mark.
It's like five-year-old whiskeythat was consistent, the same
six-year-old whiskey that wasconsistently the same put out on
the-old whiskey, that wasconsistently the same put out on
the shelves.
And then they came up withMakers 46, where they took that

(01:19:47):
six-year-old whiskey and theydeveloped a barrel with slots in
the barrel.
No-transcript.