January 28, 2025 • 43 mins
This episode explores creative solutions for dealing with whiskeys and bourbons that listeners no longer enjoy. From humorous disposal methods to inventive cocktail ideas, the hosts guide listeners through various entertaining options, highlighting community input and the spirit of experimentation.
• Introduction of the episode theme
• Discussion on “drain pour” vs. “toilet pour” methods
• Importance of respecting craftsmanship behind whiskey
• Suggestions for enhancing unwanted spirits with staves and aging kits
• Community shared ideas for repurposing bad whiskeys
• Focus on creative cocktails including Bloody Marys
• Introduction to the concept of an infinitely blended bottle
• Encouragement to embrace every bottle's story and uniqueness
Ever wondered how to transform a whiskey that’s not to your palate into something unexpectedly delightful? Or how about creating a Bloody Mary with rye whiskey that adds a whole new dimension to your brunch staple? Prepare to be inspired as we promise to unlock the secrets of repurposing spirits in ways you’ve never imagined. From turning a disappointing purchase into a gift that keeps on giving, to concocting a cocktail that’ll be the star of your next gathering, this episode is a treasure trove of innovation and creativity.
Join us on a spirited adventure where we reimagine the use of whiskey and bourbon, showcasing the power of creativity and unexpected pairings. Alan Bishop sets the stage with his podcast "If You Have Ghosts, You Have Everything," blending the supernatural with spirits, and we build on that intrigue with our own tales of whiskey transformation. Discover how wooden oak charred staves and oak chips can breathe new life into a Canadian Club Reserve nine-year whiskey, and learn from our listeners' inventive tips on cooking and mixing with less favored spirits.
As we celebrate the artistry of mixology, relish in the stories of unforgettable memories and camaraderie that spirits bring. Picture a Sazerac rye-infused Bloody Mary with a twist of celery and pickles, or the surprising delight of bourbon mingling with V8 juice. Whether you’re a whiskey aficionado or just looking for new ways to enjoy your collection, this episode is your guide to living life uncut and unfiltered, with laughter and good company by your side. Join us as we toast to new adventures, one glass at a time.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify.
Sipping on some scotch.
Speaker 2 (00:52):
We've been a little while but it's sure fun to watch
.
We love what we do.
We're drinking every brew man.
We talk some shit, but we'retelling the truth.
Yeah, we're the scch and Butterand Boys Raising some hell.
We make it some noise.
Yeah, we're the Scotch andButter and Boys.
(01:14):
We're here to have fun and wehope you enjoy.
We're here to have fun.
Speaker 3 (01:40):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
So good to be here.
It's Tuesday, january 25th andwe're the Scotchy Bourbon Boys
Tiny's here tonight.
Supernash and CT will be hereon Thursday, the 27th January
(02:01):
27th, and we will be doingPenelope 27, january 27.
And we will be doing Penelope.
I believe it's called theestate collection.
We've got that to go and that'swhat's going to be next
Thursday.
But I'm here tonight by myself.
But I'm not really by myselfbecause I have a bunch of people
online on Facebook and onYouTube and we're just I'm just
(02:24):
checking out.
Mr Smith says let's get drunk.
I'm just checking out.
I'll monitor the YouTube andthe Facebook comments as we go
along.
But tonight's podcast is areally cool podcast.
It's what to do with whiskey orbourbons that you purchased In
some case.
You didn't get to taste and youdon't like it.
(02:46):
It's not your favorite, and yougot 950 bottles all around you
and you're not sure what youwant to do with it.
But I'm here to tell you abunch of things that you can do
with whiskeys and bourbons and,honestly, the one thing that's
out there is the old fashioned,and I've done a podcast on.
Does better bourbons makebetter old-fashions and they
(03:09):
absolutely do.
So that's the one drink mixeddrink mixer that I'm not going
to ever put something I don'tlike in, because I like to put
what I like into good bourbons,into my old fashions.
But when it comes to everythingelse, then we'll talk about
(03:32):
that.
But rememberwwwscotchybourbonboyscom for all
things Scotchy Bourbon Boys.
We got our Glen Karens oh, goodthing, a Woodford Roozer, our
Scotchy Bourbon Boys, glenKarens.
We've got our t-shirts.
Hopefully we got the pecansgoing for our next round of
bourbon balls.
They went so fast thisChristmas it was just my head
(03:54):
spun.
If you got some, you were lucky, because I don't even think I
got one.
So just make sure you check usout at all the different things.
You can contact me for any ofthe Scotch and Bourbon Boys
merchandise and then also ourbarrel picks.
If you're interested, contactme.
We got some really good ones.
So make sure you reach out andI get that to you.
(04:17):
Now we are on Facebook,instagram, youtube and X and,
like I said before, ifeverything works out, I will
welcome back to get back onTikTok.
But we got to get some changeson that and we should know in
the next couple of weeks what'sgoing on with that and if we're
going to get back on, becausethat platform was kind of cool
(04:38):
for us.
So it would be cool for theScotchy Bourbon Boys to be back
on TikTok Now.
Also, remember, we're on allthe major podcast formats
Spotify, iheart and Apple, andthen also just Pandora, amazon,
(04:59):
alexis.
You can ask to play the ScotchyBourbon Boys.
You can ask Siri to play theScotchy Bourbon Boys.
There's sobon boys.
You can ask siri to play thescotchy bourbon boys.
There's so much that you can do.
We're out there if you can, ifyou're listening, but remember,
like, listen, comment, subscribeand leave good feedback.
Uh, we absolutely want that tohappen.
(05:20):
Uh, so, if you're watching andyou enjoy the show, make sure
you check out and give us uh,give us five stars on apple.
Give us you know, subscribe onyoutube if you're watching,
please.
Uh, we appreciate it.
It's how we go.
Uh, our, our sister, our wholething.
It revolves around our sponsors.
(05:40):
What little?
We don't get a lot of money,but we get some money.
It keeps us up in equipment andtravel expenses and then also a
little bit of the bourbon andwhiskey that we review.
So everything that you can giveus, even through.
I believe we're even on Jesus.
It's not.
(06:00):
I want to say it's just a totalblank, so I'm not even going to
go there.
It's funny how I want to sayit's just a total blank, so I'm
not even going to go there.
It's funny how I can't Patreon.
There it was.
It actually came to me.
We're on Patreon and you candifferent levels and get stuff,
and we will I've.
Everybody now has their CrystalGlen Cairns and the Crystal Glen
(06:23):
Cairn Club consists of.
We've got three people in theCrystal Glen Cairn Club plus the
honorary members that if you'vebeen on this show a lot, you
know, like Greg Schneider andStacy Pritchard and Randy Prass,
the people who've been on that,that's when you've been on my,
(06:43):
our, our show and you're thefriends of the Scotchie Bourbon
Boys.
We like to treat everybodyright because we get treated
right.
So, um, look for, uh, I believeI'm going to have a couple
openings in the Crystal GlenCaring Club coming up.
Now, here we are.
This is something all night Igot to figure out.
But the first, the first,honestly, the people on the
(07:09):
first.
I don't know what I want.
I'm just trying to think abouthow I can get this on YouTube.
Oh, I probably, let's see.
Where did I?
Did I just put that underneath,okay, so I might be able to
monitor this?
(07:30):
Nope, that's the camera.
Oh, but then I can show it on.
I can show Facebook on YouTube,let's see.
Let's see if I got Facebook.
Yep, there it is, let's go to.
I don't want to be on sketchyperfect voice page.
(07:54):
Let's go back home.
Speaker 2 (07:58):
All right.
Speaker 3 (07:59):
There it is.
So, if I do the screen sharehere, let's get, let's do this.
I love doing screen shares.
Here we go.
Oh, everybody listen on audio.
You just listen to the audiobecause this is narrated and
let's see, there it is Sharescreen that should come up up.
(08:26):
Let's take that up right rightthere, and then I'm gonna see
what happens and the there's anextreme way of dealing with
bourbons that you don't like.
I got this up there, okay, so Ishould able to.
Let's make this bigger.
Let's see, that's there.
(08:50):
Okay, now I got to figure outhow to turn the sound off.
Let's should be able to.
I should.
Let's see, let's go.
Okay, turn the sound off, allright, so that's Okay.
Turn the sound off, all right,so that's.
I wonder how that?
Okay, that's dumb, I didn'twant that.
(09:10):
Okay, there we go.
So I will show this on YouTube.
Hopefully you guys can see that.
Let's see if they can.
This is interesting.
This is some interesting stuffI'm doing here.
I'm hoping that you can seethat I got to wait and then I
can play.
All right, let's see.
(09:31):
All right, let's see.
What is that showing?
Okay, that's an angle.
Okay, that should be good, allright.
So now I should be able to.
Where's the play?
Okay, and ryes that you don'tlike, but I'm going to
(10:08):
illustrate one.
I've got a bottle of somethingthat I haven't drank for a long
time.
I still don't like it.
I can smell it.
It has a bunch of differentthings going on, but this is
called a drain pour and that isone way.
(10:37):
All right, so there you go, thedrain pour.
Uh, I, that's the first time.
These pours are the first timeI've ever done them.
Uh, I don't really think that.
You know that's that.
But then if you've gotsomething you really don't like
and there's one step further andI am about to play that for you
.
So let's see how that works.
(10:57):
There are many different waysto deal with bourbons, whiskeys
and ryes that you don't like,but this is probably the
ultimate way to deal with it.
I don't always recommend this,but this one's been around for a
while and I really don't likeit and I have no problem doing
this.
Unlike the drain pour, whichgives it a little bit of respect
(11:17):
, pouring it down the drain,this is the toilet pour.
It also sterilizes the bowlthere are many different.
(11:39):
All right, there you goeverybody.
Um, hopefully you were able tosee that.
At least you were able to hearthat on YouTube.
I'm just.
You know, it's a little bit ofa what would you say?
It's a little bit different orwhatever.
It's delayed too, but those aretwo ways.
(12:01):
All right, what do we got here?
All right, I got to get thisout of the way, john.
I love, uh, your comment.
You should have enough rawmaterial ingredients for more.
I brought those up for that.
Oh my god, it's just like.
So you got the drain pour andthe toilet pour.
(12:23):
I don't recommend these.
I just illustrated them.
I will put those out as reelsand also as shorts on YouTube.
I thought that was.
I felt really kind of strangedoing it.
So there's another thing youcan do.
(12:43):
It's like, and so we coveredthis a long time ago and this
particular canadian club reservenine year I had, and this about
five years ago we took what oneof these wooden oak charred
(13:07):
staves for making whiskey tastebetter.
Now, we didn't know good enough, I left one in for about three
weeks and, honestly, we hadtaken a little bit out before we
dropped it in and we comparedand it did make it better.
So if you have a whiskey andthis is a Canadian whiskey, not
(13:30):
my favorite and you can buy thison Amazon, they have all
different types of little chipsyou can drop in and kits there's
flavor kits that you can addwhere you can add different
flavors and different oaks andwoods and cherries and vanillas.
So adding extra stuff in andletting it age is another way to
(13:53):
do that.
Now I'm going to see what thistastes like five years later.
It's a nine-year.
That's been in the bottle forabout five years.
I'm going to grab one of theseglasses because I don't think
it's a Glenworthy, but I havenot revisited it and actually
opening that up, it smellsdecent.
(14:14):
Revisit it and actually openingthat up, it smells decent.
And this is not.
This was three weeks aged in, uh, with this little stave not
this one, but one, and I haveone.
I've had it all along.
I mean, it's been in a drawerand whatever.
It'll probably add pencil, um,pencil, shaving flavors.
(14:34):
But taking this and now thatthat sat in the bottle for
another nine years, I don't knowif that I don't think it's a
drain pour or a toilet pour, butlet's see.
Actually, actually, that'sfreaking really good.
(15:12):
I don't know why, but that's I.
So let's uh, it's not hard todo.
That was that damn good.
Let's add a little bit more oakto it.
There we go.
I've been dying.
There it goes, it's in there,let's see what happens.
We'll revisit this in a coupleweeks, but that's one thing you
(15:33):
can do.
You just drop that baby inthere and you're going to add
some more wood flavor.
So if you didn't like it now,granted, this was had that in
for three weeks and then sat, wetasted it and then sat for five
years and there's a little lessdown on the on the thing.
(15:54):
But I'm dropping that baby inand see, let's see what kind of
uh flavor we can get.
That's another thing you can dowith whiskeys.
Now, one of the other thingsyou can do, and people were
saying now I've got the book andlet's, let's put this over here
, because I don't, I don't thinkit should be on camera.
(16:16):
Let's take that off camera.
There we go, I I had the bookright in front of me with the
glasses, so here we go.
So here's some the what wouldyou say?
I posted this on facebookearlier and here are some some
(16:36):
ideas that people have been uh,throwing out there.
Cameron Hatch, give it to his.
He wants to give it to hisbrother with a less refined
palate.
That's what he does with allthe whiskey that he buys that he
doesn't drink.
Craig Mapper M-A-A-P-R, m-a.
(16:57):
Oh, craig Meyer sorry, he makescookies and apple pie with it.
Now I always would recommend ifyou're going to cook with it
and you're trying to makesomething like cookies and apple
pie, you should use a goodtasting bourbon, not a bad
bourbon or whiskey.
But it's to each his own.
Ann Dimmick says she likes tomake different cocktails.
(17:17):
That is something that we willdiscuss in a little bit.
Andy Piper mix with Coke andgive it to the wife.
I like that one, andy, but mywife ain't going for it.
My wife is a neat bourbondrinker and she likes what she
likes and her flavors.
That would not work with mywife.
Rob Hartfield he said mix itwith Coke and give it to his
(17:43):
buddy, greg.
I won't say his last namebecause he says he gives it to
his co-workers that just drink.
Chris Mapes, he does an infinitymixer, all right, so he
basically you can put it in.
This is one of the things.
(18:03):
This is an actual woodforddouble oak.
Uh, I took I had so manywoodford double oaks picks and
they were all getting down.
I still have three or fourpicks, but also that type of
thing and you basically pourthem all in, mix them all
(18:24):
together and then when theyfirst mix together, it's not the
greatest, but I'll tell you thesame thing when you do this
with the whiskeys, you're goingto get some different flavors.
It's going to get somedifferent flavors.
It's going to completely changefrom when it was.
This has allowed in time thatall the different barrels at
(18:44):
first, when they were going, itdidn't have the greatest taste,
but once they've infused, that'sthe same thing.
If you're going to mix allthese different, so that's the
same thing If you're going tomix all these different.
And so what I would say is ifyou're doing a drain pour or a
toilet pour, don't pour them allout.
Leave some and start aninfinity where they mix together
(19:18):
to see if you can take a bunchof them and mix them together.
Just keeps getting better.
It's been sitting.
There's a good amount of oak onthat baby.
It's like a butterscotch oak.
Interesting how the more itsits in there and the more
they're together that each timeyou have it it changes 's the
same.
It would be the same thing withthe infinity.
(19:39):
Now he puts it all together andthen he uses those for mixers.
He doesn't even drink itstraight.
I like this.
Um, george moreau wait, what'shis name?
Link more Moreau.
Lance Moreau, sorry, lance.
He does a ninja slushie.
(19:59):
He basically mixes them intothe slushie.
Bo Cumberland, he does amarinade for smoking meat.
Then Hal Ginsberg says it'sgreat to put into eggnog.
It adds into the eggnog, sothat's kind of cool.
(20:19):
Um, tim johnson, I need to goup to tim johnson's because, uh,
yes, randy, everything showedup today.
Um, I'll talk to you aboutgetting you the venmo umAP.
Tim Johnson, he said and he'sup in northern Cleveland area he
(20:40):
says redistill after mixingthem all up.
So you get them all togetherand you do, you redistill them
and then do whatever you got todo, age them or whatever.
Dave French does a mason jarre-blending.
So he basically gets mason jarsand puts a little bit of this
and a little bit of that.
John Bentz, he re-distills too.
(21:02):
Justin Whaley, a good friend ofthe show, he does an infinity
blend for cocktails and cooking.
He takes the stuff he doesn'tlike, mixes it all together and
he'll make cocktails out of themand he'll cook with it.
He just kind of keeps it going.
John, we all know he's here andJohn likes to use it as a fire
(21:33):
starter.
Um, dan kelly, he likes to fooleverybody.
What he does is he pours itinto a decanter and then he puts
a different empty bottle that'sa much better bourbon next to
the decanter and then has a riotto see what everybody says.
(21:56):
So that would be an interestingthing to do with it.
Now, lou Bryson, the whiskeywriter, he says he would keep it
.
He keeps some, so he doesn'tforget what he doesn't like.
And then also he'll mix themtogether to make like a
Lynchburg lemonade.
He likes to do that.
(22:17):
Jason Giles likes to mix RedBull.
Jason cheers buddy.
Then you got Greg Nichols.
He said and that's one of thethings a couple guys said they
said re-barrel it.
So you got things like thishere.
I've got that.
(22:37):
Uh, I got this from young nosea long time ago, but it's a
little small, 750 milliliterbarrel.
Uh, it's got the thing I to dothat this has been around for a
long time.
You're supposed to fill it upwith water.
Let it expand once it does thatthen you pour in your whiskey
(22:58):
and this will age it further.
Um, so that is one thing that Iwas.
I think this screws out, if I'mnot mistaken.
I'm not sure if it's in there,if it's a charred barrel, let's
take a look.
Got the stave in there.
(23:20):
Can't see much, but you justpour it in and then seal it back
up and go from there.
That's a pretty cool, coolthing.
If I personally these littlebarrels, if I was going to put
something in there, I reallywould want to put something that
(23:43):
I wanted, that was good, that Iwanted to even make better Not
so great that I don't want tochange it, but that's kind of
how that goes.
But that's kind of how thatgoes.
So that brings us to bad ideas.
(24:06):
Some people talked about mixers.
But everybody knows Tiny hatessome ryes.
This particular rye here.
Put it in the scotch, no, I'mgoing to put it in the wood for
(24:27):
Sazerac rye.
I tried the 18 and I almostpuked.
They taste rancid to me andit's my palate.
Lots of people like it.
You can like what I don't like,because our palates are all
different.
Whiskey's a personalizedexperience, but this flavor in
(24:50):
certain ryes and I'm hoping thatthis held together the same way
, otherwise I got to findanother one.
No, it has it.
The other one.
I think I don't know if I stillhave bullet rye.
Bullet rye was by far the worst95.5 MGP that just is just
(25:15):
spread picked.
I've had some 95.5 MGP thatpeople have me taste their
barrels that six-year ride fromWatershed and there was one that
Bill Hockett did down at DaytonBarrel Works.
But this is Sazerac and itdoesn't taste rancid.
(25:49):
Okay, there's enough sweetness,but it has the flavors.
I don't picks up dill there'ssome.
I always it tastes like celeryand dill and whatever.
And so the one thing that thisis the one that I really kind of
(26:15):
like and we're going to bringit out, here we go.
What to do with rye?
Tiny has figured this out.
Out of all the things to dowith the rye is the one thing
(26:36):
that this really comes through.
I got some celery, that'swhat's in the rye.
I got some Bloody Mary mix here.
I didn't open it and this isgoing to be.
Do you think I gotta shake itup?
I might intend, but this is thebloody mary mix.
(26:59):
Now when I do a bloody marywith vodka, I use the bloody
mary mix.
There it is.
I gotta see, and then I'llfinish it with V8.
Now, this one is low sodium,100% vegetable juice.
(27:22):
It's low sodium but we're goinghealthy tonight, we're going to
go do that.
Let's put that up there.
There we go.
We got the celery in there wewill put this up here.
(27:50):
Got some original Bloody Marymix.
I got some V8 right there.
I got the celery in there andthen we are gonna drop, let's
put.
Let's fill that baby up.
Yep, we got some sazerack ryethat I don't like and then we're
gonna stir that baby up.
Let's get this corn dying forthis all night.
(28:16):
Oh, some pickles one pickle,two pickle and some juice pickle
(28:38):
juice.
All right, we're still gonnaset it up.
So, in my opinion, this so Igot cloths and pickles, v8 and
I've got this.
I want to say I got the glasses.
So let's just do this.
(28:59):
This is 95% juice and sea salt.
It is a red, it isnon-alcoholic.
This is Mr and Mrs T Bloody MaryMix.
It definitely is available foryou.
I got to see if I have to addmore.
Let's see what happened here.
I got my pickles in there.
(29:20):
I've got my celery.
What do I need?
I might need some more.
Okay, need some more of mrs t's.
(29:41):
I got too much.
Uh, let's put some more of that.
Take that back back up.
All right, got a couple picklesin there.
Got that, that, mr and Mrs T.
I mean, you are talking withthis celery.
(30:06):
We're talking Bloody Mary,couple pickles in there.
So this I mean you can get,this will work on Super Bowl
Sunday man, put a little bitmore Sazerac rye.
(30:32):
Get that out of, get thatbottle starting to be a little
bit lower.
So in my opinion, those of anair conditioner, all right, come
to big, big touch.
I would love to Marcos risethat I don't like.
Make the greatest Bloody Mary.
(31:05):
I don't like vodka, bloodyMarys.
Okay.
So we're going to put this offto the side.
We'll get that out of the way,we'll get back on the air.
(31:42):
But when it comes to the bloodymary, um, they have the dill
already built in.
They've got the celery tastebuilt in.
I mean, this is fantastic.
Plus, there is a little bit.
(32:09):
What is that?
It's the bloody mary mix.
Let's see.
I should have a towel underhere.
I believe I do.
No, I don't.
Well, we'll use a little.
Yeah, we'll use a bag.
Wipe that up.
I don't, it was something, butoh, it's the pickle juice.
I have to wipe that up a littlebit better.
(32:29):
Is that a Caesar?
No, it is a Bloody Mary.
It's made of.
It's made of V8 tomato juice,the Mr and Mrs T's Bloody Mary
mix, pickles, celery and Sazeracrye, straight rye whiskey.
(33:00):
That's kind of like what I liketo do, so I'll share some rare
character ryes that I think youmay actually enjoy.
There are some ryes that I doenjoy uh, I would say mictors
rye there's, there are some, butat the same time uh, you know,
(33:22):
we covered all the differentthings that you can do.
You can rebarrel it, you canredistill it, you can add some,
you know, wood flavoring to it.
What I like, I'm doing on thatnine, and actually that's that
works.
That can work well If you'remaking it into.
You can decanter it, share withfriends.
(33:47):
Somebody mentioned they like totake those bottles to a party
and then leave them.
But I don't feel comfortable.
I do not feel comfortableleaving, I don't feel
comfortable going to a partywith an open bottle Put it that
way, and most everything for meto know that I don't like it, it
(34:09):
has to be an open bottle.
But I can serve, I can have itout on my bar.
But, once again, if people arecoming here, I don't serve them
up my bad, I don't serve up badbourbons Now, if I don't like
them.
Some people do like rye.
So my rye guys.
A lot of times my ryes get outof here because they got to get
(34:32):
out of here, because more iscoming it.
Just you know, tonight,sweetens Cove.
Thank you so much, randy, thatcame.
Love it.
Turn it into a Bloody Mary, aBloody Emry, a Bloody Myer how
would you say that?
(34:53):
A Bloody Myry, a Bloody Myry,that's awesome, rose, that is
awesome, um, but it's, this is,this is pretty good.
Uh, I will drink the says Iwon't.
I don't want to drink theSazerac rye, but I will drink it
in a bloody Mary.
I don't want to drink it either.
(35:17):
I love the pickles in a BloodyMary too.
It's just like if I can getthis pickle, there it comes.
It's like this is a glass westole out of.
Speaker 1 (35:32):
New Orleans.
Speaker 3 (35:35):
Not the last time.
But that's so good, the pickleis just so much better.
So, anyways, um, if y'all youknow there's a lot to do with
the whiskeys, um, like I said, alot of people will walk out of
(35:56):
here.
I haven even had one person.
Um, so it's the same thing with, uh, single malts Not now.
There are some really goodsingle malts I'm not giving away
, but there's a couple of themand they're American single
malts and they're okay, but I, Ithem.
(36:19):
So that's kind of cool.
All right that I'm sharing withmy florida whiskey group at a
local star.
I'm having a friday okay, afriday, that's funny, but I'm
not going to be there, right, Iwon't I?
Yeah, when I, when we come downrandy in March, if we make it
(36:40):
to Bayou, you just keep thoseryes by you.
You know, if we're going tobring something else, we're
going bourbon.
So a lot of people like to tryand get me to try ryes and
that's fine.
But if I'm like on my vacationgoing, the r?
Rise are just kind of put backon the shelf.
(37:01):
So that's just kind of like howthat's got to work when we do
that.
So actually, I think I putenough Sazerac in here that I'm
getting a buzz, but I want todrink this because I love V8.
This is like dinner healthy forme.
(37:25):
I got pickles and tomato juice.
What more can you get?
Now, this was a high five and Iwant to say it was Pat
O'Brien's in New Orleans andthey had served a hurricane in
there and we got that glass andI was excited about that glass.
(37:47):
Let's see, she rubber bandedthis little one on here, let's.
I wonder if that's going to gotoo far.
All right, let's see what thecelery is tasting like with the
(38:20):
All set set right there.
I do like celery that absorbsthat up.
So that's it for what we got todo with bourbons and ryes that
(38:48):
you don't like.
Now I'm going to stay on tonightthe people on the audio podcast
, on Apple and iHeart andeverything.
So I want to get this in thebooks.
So let's finish up as we goalong.
(39:12):
So wwwscotchiebourbonboyscomfor all things Scotchie Bourbon
Boys, glenn Garren's t-shirtsand barrel picks.
So get a hold of me, tiny JeffMueller, on the Scotchie Bourbon
Boys.
One way through social media.
We're on Facebook, instagram,youtube and X, soon to be
(39:36):
hopefully on TikTok, and thenalso on all the podcast formats
Apple, iheart Spotify.
No matter how you listen to us,watch us.
Make sure you listen like,comment, subscribe and leave
good feedback.
That is greatly appreciated.
(39:59):
And remember good bourbon andgood whiskey equals good friends
and good times.
Remember drink responsibly.
Don't drink and drive and goout and live your life uncut and
unfiltered and steve-o's gonnatake us out oh, show me the way
(40:34):
to the next whiskey bar.
Speaker 2 (40:38):
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.
For if we don't find the nextwhiskey bar, I tell you we must
(41:01):
die.
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
What's up?
Scotchy Bourbon Boys fans, thisis Alan Bishop of.
If you have Ghosts, you haveEverything.
You may know me better asIndiana's Alchemist of the Black
Forest, but if you're at allinterested in the Fortean high
strangeness, the paranormal andthe unexplained, then you should
tune into my new podcast.
(00:21):
If you have Ghosts, you haveEverything available now,
wherever you get your podcasts,including Spotify.
Sipping on some scotch.
Speaker 2 (00:52):
We've been a little while but it's sure fun to watch
.
We love what we do.
We're drinking every brew man.
We talk some shit, but we'retelling the truth.
Yeah, we're the scch and Butterand Boys Raising some hell.
We make it some noise.
Yeah, we're the Scotch andButter and Boys.
(01:14):
We're here to have fun and wehope you enjoy.
We're here to have fun.
Speaker 3 (01:40):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
So good to be here.
It's Tuesday, january 25th andwe're the Scotchy Bourbon Boys
Tiny's here tonight.
Supernash and CT will be hereon Thursday, the 27th January
(02:01):
27th, and we will be doingPenelope 27, january 27.
And we will be doing Penelope.
I believe it's called theestate collection.
We've got that to go and that'swhat's going to be next
Thursday.
But I'm here tonight by myself.
But I'm not really by myselfbecause I have a bunch of people
online on Facebook and onYouTube and we're just I'm just
(02:24):
checking out.
Mr Smith says let's get drunk.
I'm just checking out.
I'll monitor the YouTube andthe Facebook comments as we go
along.
But tonight's podcast is areally cool podcast.
It's what to do with whiskey orbourbons that you purchased In
some case.
You didn't get to taste and youdon't like it.
(02:46):
It's not your favorite, and yougot 950 bottles all around you
and you're not sure what youwant to do with it.
But I'm here to tell you abunch of things that you can do
with whiskeys and bourbons and,honestly, the one thing that's
out there is the old fashioned,and I've done a podcast on.
Does better bourbons makebetter old-fashions and they
(03:09):
absolutely do.
So that's the one drink mixeddrink mixer that I'm not going
to ever put something I don'tlike in, because I like to put
what I like into good bourbons,into my old fashions.
But when it comes to everythingelse, then we'll talk about
(03:32):
that.
But rememberwwwscotchybourbonboyscom for all
things Scotchy Bourbon Boys.
We got our Glen Karens oh, goodthing, a Woodford Roozer, our
Scotchy Bourbon Boys, glenKarens.
We've got our t-shirts.
Hopefully we got the pecansgoing for our next round of
bourbon balls.
They went so fast thisChristmas it was just my head
(03:54):
spun.
If you got some, you were lucky, because I don't even think I
got one.
So just make sure you check usout at all the different things.
You can contact me for any ofthe Scotch and Bourbon Boys
merchandise and then also ourbarrel picks.
If you're interested, contactme.
We got some really good ones.
So make sure you reach out andI get that to you.
(04:17):
Now we are on Facebook,instagram, youtube and X and,
like I said before, ifeverything works out, I will
welcome back to get back onTikTok.
But we got to get some changeson that and we should know in
the next couple of weeks what'sgoing on with that and if we're
going to get back on, becausethat platform was kind of cool
(04:38):
for us.
So it would be cool for theScotchy Bourbon Boys to be back
on TikTok Now.
Also, remember, we're on allthe major podcast formats
Spotify, iheart and Apple, andthen also just Pandora, amazon,
(04:59):
alexis.
You can ask to play the ScotchyBourbon Boys.
You can ask Siri to play theScotchy Bourbon Boys.
There's sobon boys.
You can ask siri to play thescotchy bourbon boys.
There's so much that you can do.
We're out there if you can, ifyou're listening, but remember,
like, listen, comment, subscribeand leave good feedback.
Uh, we absolutely want that tohappen.
(05:20):
Uh, so, if you're watching andyou enjoy the show, make sure
you check out and give us uh,give us five stars on apple.
Give us you know, subscribe onyoutube if you're watching,
please.
Uh, we appreciate it.
It's how we go.
Uh, our, our sister, our wholething.
It revolves around our sponsors.
(05:40):
What little?
We don't get a lot of money,but we get some money.
It keeps us up in equipment andtravel expenses and then also a
little bit of the bourbon andwhiskey that we review.
So everything that you can giveus, even through.
I believe we're even on Jesus.
It's not.
(06:00):
I want to say it's just a totalblank, so I'm not even going to
go there.
It's funny how I want to sayit's just a total blank, so I'm
not even going to go there.
It's funny how I can't Patreon.
There it was.
It actually came to me.
We're on Patreon and you candifferent levels and get stuff,
and we will I've.
Everybody now has their CrystalGlen Cairns and the Crystal Glen
(06:23):
Cairn Club consists of.
We've got three people in theCrystal Glen Cairn Club plus the
honorary members that if you'vebeen on this show a lot, you
know, like Greg Schneider andStacy Pritchard and Randy Prass,
the people who've been on that,that's when you've been on my,
(06:43):
our, our show and you're thefriends of the Scotchie Bourbon
Boys.
We like to treat everybodyright because we get treated
right.
So, um, look for, uh, I believeI'm going to have a couple
openings in the Crystal GlenCaring Club coming up.
Now, here we are.
This is something all night Igot to figure out.
But the first, the first,honestly, the people on the
(07:09):
first.
I don't know what I want.
I'm just trying to think abouthow I can get this on YouTube.
Oh, I probably, let's see.
Where did I?
Did I just put that underneath,okay, so I might be able to
monitor this?
(07:30):
Nope, that's the camera.
Oh, but then I can show it on.
I can show Facebook on YouTube,let's see.
Let's see if I got Facebook.
Yep, there it is, let's go to.
I don't want to be on sketchyperfect voice page.
(07:54):
Let's go back home.
Speaker 2 (07:58):
All right.
Speaker 3 (07:59):
There it is.
So, if I do the screen sharehere, let's get, let's do this.
I love doing screen shares.
Here we go.
Oh, everybody listen on audio.
You just listen to the audiobecause this is narrated and
let's see, there it is Sharescreen that should come up up.
(08:26):
Let's take that up right rightthere, and then I'm gonna see
what happens and the there's anextreme way of dealing with
bourbons that you don't like.
I got this up there, okay, so Ishould able to.
Let's make this bigger.
Let's see, that's there.
(08:50):
Okay, now I got to figure outhow to turn the sound off.
Let's should be able to.
I should.
Let's see, let's go.
Okay, turn the sound off, allright, so that's Okay.
Turn the sound off, all right,so that's.
I wonder how that?
Okay, that's dumb, I didn'twant that.
(09:10):
Okay, there we go.
So I will show this on YouTube.
Hopefully you guys can see that.
Let's see if they can.
This is interesting.
This is some interesting stuffI'm doing here.
I'm hoping that you can seethat I got to wait and then I
can play.
All right, let's see.
(09:31):
All right, let's see.
What is that showing?
Okay, that's an angle.
Okay, that should be good, allright.
So now I should be able to.
Where's the play?
Okay, and ryes that you don'tlike, but I'm going to
(10:08):
illustrate one.
I've got a bottle of somethingthat I haven't drank for a long
time.
I still don't like it.
I can smell it.
It has a bunch of differentthings going on, but this is
called a drain pour and that isone way.
(10:37):
All right, so there you go, thedrain pour.
Uh, I, that's the first time.
These pours are the first timeI've ever done them.
Uh, I don't really think that.
You know that's that.
But then if you've gotsomething you really don't like
and there's one step further andI am about to play that for you
.
So let's see how that works.
(10:57):
There are many different waysto deal with bourbons, whiskeys
and ryes that you don't like,but this is probably the
ultimate way to deal with it.
I don't always recommend this,but this one's been around for a
while and I really don't likeit and I have no problem doing
this.
Unlike the drain pour, whichgives it a little bit of respect
(11:17):
, pouring it down the drain,this is the toilet pour.
It also sterilizes the bowlthere are many different.
(11:39):
All right, there you goeverybody.
Um, hopefully you were able tosee that.
At least you were able to hearthat on YouTube.
I'm just.
You know, it's a little bit ofa what would you say?
It's a little bit different orwhatever.
It's delayed too, but those aretwo ways.
(12:01):
All right, what do we got here?
All right, I got to get thisout of the way, john.
I love, uh, your comment.
You should have enough rawmaterial ingredients for more.
I brought those up for that.
Oh my god, it's just like.
So you got the drain pour andthe toilet pour.
(12:23):
I don't recommend these.
I just illustrated them.
I will put those out as reelsand also as shorts on YouTube.
I thought that was.
I felt really kind of strangedoing it.
So there's another thing youcan do.
(12:43):
It's like, and so we coveredthis a long time ago and this
particular canadian club reservenine year I had, and this about
five years ago we took what oneof these wooden oak charred
(13:07):
staves for making whiskey tastebetter.
Now, we didn't know good enough, I left one in for about three
weeks and, honestly, we hadtaken a little bit out before we
dropped it in and we comparedand it did make it better.
So if you have a whiskey andthis is a Canadian whiskey, not
(13:30):
my favorite and you can buy thison Amazon, they have all
different types of little chipsyou can drop in and kits there's
flavor kits that you can addwhere you can add different
flavors and different oaks andwoods and cherries and vanillas.
So adding extra stuff in andletting it age is another way to
(13:53):
do that.
Now I'm going to see what thistastes like five years later.
It's a nine-year.
That's been in the bottle forabout five years.
I'm going to grab one of theseglasses because I don't think
it's a Glenworthy, but I havenot revisited it and actually
opening that up, it smellsdecent.
(14:14):
Revisit it and actually openingthat up, it smells decent.
And this is not.
This was three weeks aged in, uh, with this little stave not
this one, but one, and I haveone.
I've had it all along.
I mean, it's been in a drawerand whatever.
It'll probably add pencil, um,pencil, shaving flavors.
(14:34):
But taking this and now thatthat sat in the bottle for
another nine years, I don't knowif that I don't think it's a
drain pour or a toilet pour, butlet's see.
Actually, actually, that'sfreaking really good.
(15:12):
I don't know why, but that's I.
So let's uh, it's not hard todo.
That was that damn good.
Let's add a little bit more oakto it.
There we go.
I've been dying.
There it goes, it's in there,let's see what happens.
We'll revisit this in a coupleweeks, but that's one thing you
(15:33):
can do.
You just drop that baby inthere and you're going to add
some more wood flavor.
So if you didn't like it now,granted, this was had that in
for three weeks and then sat, wetasted it and then sat for five
years and there's a little lessdown on the on the thing.
(15:54):
But I'm dropping that baby inand see, let's see what kind of
uh flavor we can get.
That's another thing you can dowith whiskeys.
Now, one of the other thingsyou can do, and people were
saying now I've got the book andlet's, let's put this over here
, because I don't, I don't thinkit should be on camera.
(16:16):
Let's take that off camera.
There we go, I I had the bookright in front of me with the
glasses, so here we go.
So here's some the what wouldyou say?
I posted this on facebookearlier and here are some some
(16:36):
ideas that people have been uh,throwing out there.
Cameron Hatch, give it to his.
He wants to give it to hisbrother with a less refined
palate.
That's what he does with allthe whiskey that he buys that he
doesn't drink.
Craig Mapper M-A-A-P-R, m-a.
(16:57):
Oh, craig Meyer sorry, he makescookies and apple pie with it.
Now I always would recommend ifyou're going to cook with it
and you're trying to makesomething like cookies and apple
pie, you should use a goodtasting bourbon, not a bad
bourbon or whiskey.
But it's to each his own.
Ann Dimmick says she likes tomake different cocktails.
(17:17):
That is something that we willdiscuss in a little bit.
Andy Piper mix with Coke andgive it to the wife.
I like that one, andy, but mywife ain't going for it.
My wife is a neat bourbondrinker and she likes what she
likes and her flavors.
That would not work with mywife.
Rob Hartfield he said mix itwith Coke and give it to his
(17:43):
buddy, greg.
I won't say his last namebecause he says he gives it to
his co-workers that just drink.
Chris Mapes, he does an infinitymixer, all right, so he
basically you can put it in.
This is one of the things.
(18:03):
This is an actual woodforddouble oak.
Uh, I took I had so manywoodford double oaks picks and
they were all getting down.
I still have three or fourpicks, but also that type of
thing and you basically pourthem all in, mix them all
(18:24):
together and then when theyfirst mix together, it's not the
greatest, but I'll tell you thesame thing when you do this
with the whiskeys, you're goingto get some different flavors.
It's going to get somedifferent flavors.
It's going to completely changefrom when it was.
This has allowed in time thatall the different barrels at
(18:44):
first, when they were going, itdidn't have the greatest taste,
but once they've infused, that'sthe same thing.
If you're going to mix allthese different, so that's the
same thing If you're going tomix all these different.
And so what I would say is ifyou're doing a drain pour or a
toilet pour, don't pour them allout.
Leave some and start aninfinity where they mix together
(19:18):
to see if you can take a bunchof them and mix them together.
Just keeps getting better.
It's been sitting.
There's a good amount of oak onthat baby.
It's like a butterscotch oak.
Interesting how the more itsits in there and the more
they're together that each timeyou have it it changes 's the
same.
It would be the same thing withthe infinity.
(19:39):
Now he puts it all together andthen he uses those for mixers.
He doesn't even drink itstraight.
I like this.
Um, george moreau wait, what'shis name?
Link more Moreau.
Lance Moreau, sorry, lance.
He does a ninja slushie.
(19:59):
He basically mixes them intothe slushie.
Bo Cumberland, he does amarinade for smoking meat.
Then Hal Ginsberg says it'sgreat to put into eggnog.
It adds into the eggnog, sothat's kind of cool.
(20:19):
Um, tim johnson, I need to goup to tim johnson's because, uh,
yes, randy, everything showedup today.
Um, I'll talk to you aboutgetting you the venmo umAP.
Tim Johnson, he said and he'sup in northern Cleveland area he
(20:40):
says redistill after mixingthem all up.
So you get them all togetherand you do, you redistill them
and then do whatever you got todo, age them or whatever.
Dave French does a mason jarre-blending.
So he basically gets mason jarsand puts a little bit of this
and a little bit of that.
John Bentz, he re-distills too.
(21:02):
Justin Whaley, a good friend ofthe show, he does an infinity
blend for cocktails and cooking.
He takes the stuff he doesn'tlike, mixes it all together and
he'll make cocktails out of themand he'll cook with it.
He just kind of keeps it going.
John, we all know he's here andJohn likes to use it as a fire
(21:33):
starter.
Um, dan kelly, he likes to fooleverybody.
What he does is he pours itinto a decanter and then he puts
a different empty bottle that'sa much better bourbon next to
the decanter and then has a riotto see what everybody says.
(21:56):
So that would be an interestingthing to do with it.
Now, lou Bryson, the whiskeywriter, he says he would keep it
.
He keeps some, so he doesn'tforget what he doesn't like.
And then also he'll mix themtogether to make like a
Lynchburg lemonade.
He likes to do that.
(22:17):
Jason Giles likes to mix RedBull.
Jason cheers buddy.
Then you got Greg Nichols.
He said and that's one of thethings a couple guys said they
said re-barrel it.
So you got things like thishere.
I've got that.
(22:37):
Uh, I got this from young nosea long time ago, but it's a
little small, 750 milliliterbarrel.
Uh, it's got the thing I to dothat this has been around for a
long time.
You're supposed to fill it upwith water.
Let it expand once it does thatthen you pour in your whiskey
(22:58):
and this will age it further.
Um, so that is one thing that Iwas.
I think this screws out, if I'mnot mistaken.
I'm not sure if it's in there,if it's a charred barrel, let's
take a look.
Got the stave in there.
(23:20):
Can't see much, but you justpour it in and then seal it back
up and go from there.
That's a pretty cool, coolthing.
If I personally these littlebarrels, if I was going to put
something in there, I reallywould want to put something that
(23:43):
I wanted, that was good, that Iwanted to even make better Not
so great that I don't want tochange it, but that's kind of
how that goes.
But that's kind of how thatgoes.
So that brings us to bad ideas.
(24:06):
Some people talked about mixers.
But everybody knows Tiny hatessome ryes.
This particular rye here.
Put it in the scotch, no, I'mgoing to put it in the wood for
(24:27):
Sazerac rye.
I tried the 18 and I almostpuked.
They taste rancid to me andit's my palate.
Lots of people like it.
You can like what I don't like,because our palates are all
different.
Whiskey's a personalizedexperience, but this flavor in
(24:50):
certain ryes and I'm hoping thatthis held together the same way
, otherwise I got to findanother one.
No, it has it.
The other one.
I think I don't know if I stillhave bullet rye.
Bullet rye was by far the worst95.5 MGP that just is just
(25:15):
spread picked.
I've had some 95.5 MGP thatpeople have me taste their
barrels that six-year ride fromWatershed and there was one that
Bill Hockett did down at DaytonBarrel Works.
But this is Sazerac and itdoesn't taste rancid.
(25:49):
Okay, there's enough sweetness,but it has the flavors.
I don't picks up dill there'ssome.
I always it tastes like celeryand dill and whatever.
And so the one thing that thisis the one that I really kind of
(26:15):
like and we're going to bringit out, here we go.
What to do with rye?
Tiny has figured this out.
Out of all the things to dowith the rye is the one thing
(26:36):
that this really comes through.
I got some celery, that'swhat's in the rye.
I got some Bloody Mary mix here.
I didn't open it and this isgoing to be.
Do you think I gotta shake itup?
I might intend, but this is thebloody mary mix.
(26:59):
Now when I do a bloody marywith vodka, I use the bloody
mary mix.
There it is.
I gotta see, and then I'llfinish it with V8.
Now, this one is low sodium,100% vegetable juice.
(27:22):
It's low sodium but we're goinghealthy tonight, we're going to
go do that.
Let's put that up there.
There we go.
We got the celery in there wewill put this up here.
(27:50):
Got some original Bloody Marymix.
I got some V8 right there.
I got the celery in there andthen we are gonna drop, let's
put.
Let's fill that baby up.
Yep, we got some sazerack ryethat I don't like and then we're
gonna stir that baby up.
Let's get this corn dying forthis all night.
(28:16):
Oh, some pickles one pickle,two pickle and some juice pickle
(28:38):
juice.
All right, we're still gonnaset it up.
So, in my opinion, this so Igot cloths and pickles, v8 and
I've got this.
I want to say I got the glasses.
So let's just do this.
(28:59):
This is 95% juice and sea salt.
It is a red, it isnon-alcoholic.
This is Mr and Mrs T Bloody MaryMix.
It definitely is available foryou.
I got to see if I have to addmore.
Let's see what happened here.
I got my pickles in there.
(29:20):
I've got my celery.
What do I need?
I might need some more.
Okay, need some more of mrs t's.
(29:41):
I got too much.
Uh, let's put some more of that.
Take that back back up.
All right, got a couple picklesin there.
Got that, that, mr and Mrs T.
I mean, you are talking withthis celery.
(30:06):
We're talking Bloody Mary,couple pickles in there.
So this I mean you can get,this will work on Super Bowl
Sunday man, put a little bitmore Sazerac rye.
(30:32):
Get that out of, get thatbottle starting to be a little
bit lower.
So in my opinion, those of anair conditioner, all right, come
to big, big touch.
I would love to Marcos risethat I don't like.
Make the greatest Bloody Mary.
(31:05):
I don't like vodka, bloodyMarys.
Okay.
So we're going to put this offto the side.
We'll get that out of the way,we'll get back on the air.
(31:42):
But when it comes to the bloodymary, um, they have the dill
already built in.
They've got the celery tastebuilt in.
I mean, this is fantastic.
Plus, there is a little bit.
(32:09):
What is that?
It's the bloody mary mix.
Let's see.
I should have a towel underhere.
I believe I do.
No, I don't.
Well, we'll use a little.
Yeah, we'll use a bag.
Wipe that up.
I don't, it was something, butoh, it's the pickle juice.
I have to wipe that up a littlebit better.
(32:29):
Is that a Caesar?
No, it is a Bloody Mary.
It's made of.
It's made of V8 tomato juice,the Mr and Mrs T's Bloody Mary
mix, pickles, celery and Sazeracrye, straight rye whiskey.
(33:00):
That's kind of like what I liketo do, so I'll share some rare
character ryes that I think youmay actually enjoy.
There are some ryes that I doenjoy uh, I would say mictors
rye there's, there are some, butat the same time uh, you know,
(33:22):
we covered all the differentthings that you can do.
You can rebarrel it, you canredistill it, you can add some,
you know, wood flavoring to it.
What I like, I'm doing on thatnine, and actually that's that
works.
That can work well If you'remaking it into.
You can decanter it, share withfriends.
(33:47):
Somebody mentioned they like totake those bottles to a party
and then leave them.
But I don't feel comfortable.
I do not feel comfortableleaving, I don't feel
comfortable going to a partywith an open bottle Put it that
way, and most everything for meto know that I don't like it, it
(34:09):
has to be an open bottle.
But I can serve, I can have itout on my bar.
But, once again, if people arecoming here, I don't serve them
up my bad, I don't serve up badbourbons Now, if I don't like
them.
Some people do like rye.
So my rye guys.
A lot of times my ryes get outof here because they got to get
(34:32):
out of here, because more iscoming it.
Just you know, tonight,sweetens Cove.
Thank you so much, randy, thatcame.
Love it.
Turn it into a Bloody Mary, aBloody Emry, a Bloody Myer how
would you say that?
(34:53):
A Bloody Myry, a Bloody Myry,that's awesome, rose, that is
awesome, um, but it's, this is,this is pretty good.
Uh, I will drink the says Iwon't.
I don't want to drink theSazerac rye, but I will drink it
in a bloody Mary.
I don't want to drink it either.
(35:17):
I love the pickles in a BloodyMary too.
It's just like if I can getthis pickle, there it comes.
It's like this is a glass westole out of.
Speaker 1 (35:32):
New Orleans.
Speaker 3 (35:35):
Not the last time.
But that's so good, the pickleis just so much better.
So, anyways, um, if y'all youknow there's a lot to do with
the whiskeys, um, like I said, alot of people will walk out of
(35:56):
here.
I haven even had one person.
Um, so it's the same thing with, uh, single malts Not now.
There are some really goodsingle malts I'm not giving away
, but there's a couple of themand they're American single
malts and they're okay, but I, Ithem.
(36:19):
So that's kind of cool.
All right that I'm sharing withmy florida whiskey group at a
local star.
I'm having a friday okay, afriday, that's funny, but I'm
not going to be there, right, Iwon't I?
Yeah, when I, when we come downrandy in March, if we make it
(36:40):
to Bayou, you just keep thoseryes by you.
You know, if we're going tobring something else, we're
going bourbon.
So a lot of people like to tryand get me to try ryes and
that's fine.
But if I'm like on my vacationgoing, the r?
Rise are just kind of put backon the shelf.
(37:01):
So that's just kind of like howthat's got to work when we do
that.
So actually, I think I putenough Sazerac in here that I'm
getting a buzz, but I want todrink this because I love V8.
This is like dinner healthy forme.
(37:25):
I got pickles and tomato juice.
What more can you get?
Now, this was a high five and Iwant to say it was Pat
O'Brien's in New Orleans andthey had served a hurricane in
there and we got that glass andI was excited about that glass.
(37:47):
Let's see, she rubber bandedthis little one on here, let's.
I wonder if that's going to gotoo far.
All right, let's see what thecelery is tasting like with the
(38:20):
All set set right there.
I do like celery that absorbsthat up.
So that's it for what we got todo with bourbons and ryes that
(38:48):
you don't like.
Now I'm going to stay on tonightthe people on the audio podcast
, on Apple and iHeart andeverything.
So I want to get this in thebooks.
So let's finish up as we goalong.
(39:12):
So wwwscotchiebourbonboyscomfor all things Scotchie Bourbon
Boys, glenn Garren's t-shirtsand barrel picks.
So get a hold of me, tiny JeffMueller, on the Scotchie Bourbon
Boys.
One way through social media.
We're on Facebook, instagram,youtube and X, soon to be
(39:36):
hopefully on TikTok, and thenalso on all the podcast formats
Apple, iheart Spotify.
No matter how you listen to us,watch us.
Make sure you listen like,comment, subscribe and leave
good feedback.
That is greatly appreciated.
(39:59):
And remember good bourbon andgood whiskey equals good friends
and good times.
Remember drink responsibly.
Don't drink and drive and goout and live your life uncut and
unfiltered and steve-o's gonnatake us out oh, show me the way
(40:34):
to the next whiskey bar.
Speaker 2 (40:38):
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.
For if we don't find the nextwhiskey bar, I tell you we must
(41:01):
die.
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
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