Whiskey Without Borders: A German Rye Adventure

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We venture beyond American borders to explore the unique character of German rye whiskey with special guest Randy Ford, the Whiskey Doctor, in our new segment "Whiskey Without Borders."

• German whiskey from the Eifel region, known as "German Siberia," features rye grown in volcanic soil 
• The distillery employs a unique three-stage maturation process using Bordeaux, Malaga, and Pinot Noir casks
• Germany has approximately 20,000 distilleries, dwarfing Scotland's 150
• The mash bill is 90% German rye and 10% barley malt, aged for 5+ years
• Flavor profile bridges rye and scotch, featuring notes of white grape, maltiness, and subtle smokiness
• Small batch production follows a "one barrel out, one barrel in" philosophy with just 56 barrels capacity
• Available at select specialty retailers and online, typically priced in the mid-$70 range

Join us each month as we explore exceptional whiskeys from around the world with the Whiskey Doctor, sharing global distilling traditions and unique flavor profiles you won't find in Kentucky.

Ever wondered what happens when traditional German craftsmanship meets rye whiskey? In this eye-opening journey into global spirits, we're joined by Randy Ford—aka the Whiskey Doctor—to launch our new segment "Whiskey Without Borders," exploring remarkable whiskeys from beyond American shores.

Our first international adventure takes us to the Eifel region of Germany, often called "German Siberia," where volcanic soil creates exceptionally flavorful rye grain. The star of our tasting, Eiffel German Rye Whiskey, challenges everything we thought we knew about rye. Unlike its spicy American cousins, this 92-proof spirit undergoes a fascinating three-stage aging process—two years in ex-Bordeaux casks, two more in Spanish Malaga wine barrels, and a final year in German Pinot Noir casks. The result? A sophisticated whiskey that bridges worlds, offering scotch-like maltiness with subtle white grape notes and a remarkably smooth character.

We dive deep into what makes this whiskey unique, from its small-batch production philosophy (one barrel out, one barrel in) to Germany's surprisingly vast distilling landscape of 20,000 distilleries. The Whiskey Doctor shares fascinating insights about European whiskey traditions while we evaluate every aspect from nose to finish. Even for those typically hesitant about rye whiskeys, this expression offers something refreshingly different—a gentler, more nuanced approach that proves how dramatically terroir and tradition can transform familiar spirits.

Whether you're a curious whiskey explorer looking to expand your palate beyond bourbon and scotch, or simply enjoy discovering hidden gems from around the world, this episode opens the door to a whole new dimension of whiskey appreciation. Join us as we begin this global spirits journey and discover that sometimes the most interesting drams come from the most unexpected places.

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Episode Transcript

Speaker 1 (00:01):
Hey Scotchy Bourbon Boys, tiny here to tell you all
about Rosewood Bourbons and Ryethe bourbon that implicated Andy
Dufresne in a double homicidehe did not commit in the classic
movie Shawshank Redemption,initially produced in California
by General Distillers in the1930s and originally called
Lewis Hunter's Rosewood Bourbonmaster blender.

(00:22):
Jason Giles has brought backRosewood to you by purchasing
plus contract distilling barrelsof bourbon in Kentucky and
Indiana.
Once they mature he ships themto Texas where he ages them for
at least another summer in theLonghorn heat.
The Rosewood Contextian blendand the Rosewood single barrels
offer a unique bourbon and ryeexperience.
Please drink responsibly andnever drink and drive We'll be

(00:59):
the truth.

Speaker 2 (01:06):
Yeah, we're the Scotch and Baron boys Raising

(01:27):
some hell and making some noise.
Yeah, we're the Scotch andBaron boys.
We're here to have fun and tohold some joy.
We're here to have fun, yeah,woo.

Speaker 1 (02:00):
All right, welcome back to another podcast of the
Scotchy Bourbon Boys.
I think that's working for thestart, wouldn't you say?
I've kind of figured out how todo that, so you don't have to
look at us just sitting theredoing nothing, absolutely.

Speaker 4 (02:18):
Welcome, I can hear it all the way through.

Speaker 1 (02:21):
Welcome to this first ever Scotchy bourbon boys
podcast of whiskey withoutborders we've got randy here
whiskey doctor.
We're gonna introduce him thistime as randy ford, but from now
on all the different podcastsand everything, we're just gonna
call him either the doctor orthe whiskey doctor.

(02:44):
So that's, it's your name.
We got whiskey, but now we gotwhiskey doctor, that's so we got
.
You know, we got it down.
So I think it's a cool thing.
I mean, it is your name fromsocial media prior and you are
technique.
You actually are a dentist, adoctor, correct, right?
So we're not doing any lying.

(03:06):
But I mean, I don't know, Isuppose if there was a degree in
whiskey, we all would have one,right?
actually is and I'm thinkingabout doing that well then you'd
actually really be the whiskeydoctor like for yeah, yeah, but
tonight, uh, before we get,we're going to get into a little
bit of news, but I knoweverybody's here, uh, I've got

(03:28):
my sample, super nash has hissample and we are tasting eiffel
whiskeys, german rye whiskey,and there's the bottle that, uh,
the doctor has uh, his his jobwith the podcast and he's been a
for about the last, I would say, since Kentucky Bourbon

(03:49):
Festival when we were hangingout a little bit by the fire,
and then Walker, and then, youknow, when you start to realize
the knowledge of outside theKentucky world that he has, it
just made sense for this.
I thought it was a part where Ialways felt that this was a
little weak for us.

(04:10):
You know, we weren't doingenough.
We've done Irish whiskey on StPatrick's Day, we do a scotch
once a year and you know, andhonestly, we probably I'd like
to dedicate that more time tothat.
And with this we're dedicatingmore time for whiskeys that are

(04:30):
around the world, you know, tolet everybody know and open up
to what's going on, and I thinkthis is a good one.
To start with the German ryewhiskey.
That's there.
The German rye whiskey, that'sthere.
Everybody that watches the showknows that I'm not the hugest
fan of rye whiskey, so I can'twait to get.

(04:51):
We're going to get this startedin a little bit, but first I'm
going to do a couple things.
Wwwscotchiebourbonboyscom.
For all things Scotchie BourbonBoys.
We've got Glen Cairns and, justlike the doctor right there,
he's wearing the t-shirt, and sois Super Nash.
They're wearing their T-shirtsand we all got hungry before

(05:17):
because, you know, there's anaspect of chocolate chip cookie
that's associated with it.
Some people say that we shouldchange it, but absolutely not.
Should we change what was that?
Oh, it was a bug.
You got that.
Okay, you got one.

Speaker 4 (05:31):
But anyways, Down here in the South we have a bad
problem with gnats.

Speaker 1 (05:36):
Even we were having, when I was at the ACDC concert,
there was the mayflies.
I mean, it was crazy, I meanthey were just mean they were
just.
They were everywhere.
Even the radio announcers thatweek were complaining about how
it was just everywhere.
It was just getting your walkoutside and getting your mouth
and your hair if you had any.

Speaker 4 (05:55):
But yeah, these are mostly like like the fruit fly
gnats, because we eat a lot offruits and keep a lot of fruits
and stuff like that in the houseand so well, there's.
Yeah, it's just a bad problemwhen it starts getting warm.
So, okay, that was, and then itis no longer.

Speaker 1 (06:13):
So, anyways, you can check us out on
wwwscotchiebourbonboyscom.
Find out all of our information.
I'll have to update the WhiskeyDoctor onto the website, along
with trying to get CT's bio,which I've been trying to for a
year, year and a half now.
And then also we're on all themajor About two years now.

(06:40):
Yeah, I knew him for six monthsbefore I tried to extract his
bio.
Anyways, we're on all the majorpodcast formats YouTube,
instagram, facebook X Check usout there.
And then also we're on theaudio podcast of Apple iHeart,
spotify.
But if you listen to podcasts,we're probably there.
If you listen to podcasts,we're probably there.

(07:04):
Just either ask Alexa or evenchat GPT to listen to the
Scotchy Bourbon Boys.

Speaker 4 (07:12):
They will play it Right In your car on your phone.

Speaker 1 (07:19):
And remember, no matter if you watch us or listen
to us, you just want to like,listen, subscribe and comment
and leave good feedback, becausethat's very important.
Good feedback really helps usout.
The numbers are getting bigfolks, so we're excited about
this and the more we go get intothis, it gets closer and closer

(07:40):
, the faster and faster, andit's getting better and better.

Speaker 4 (07:44):
Closer and closer, the faster and faster, and it's
getting better and better.
One other thing is now thatthey are fixing to add a podcast
to the Golden Globes so wecould be entered into the
podcast format for a GoldenGlobe entry.
So if you keep backing us andkeep commenting and liking our

(08:09):
our podcast, who knows, youmight see us in los angeles for
the golden globe awards.

Speaker 1 (08:12):
So on youtube right now we've got, uh, jeff mann,
who's basically randy ford, myman.
And then uh, hello, hope, paulis sipping on some Penelope Rio.
So, matt Lysen, I guarantee youMatt, oh yeah, matt would be
wanting to be there, you know.

(08:33):
And then Roger says hi.
And then we've got Thomas Hall.
He's sipping on a Thomas Handy.
Now, that's some good stuff tobe sipping on.
Right, you got hunter, tell mrrandy.
I said hello, hunter.
And then, um, let's see, randywas going to be on yes, okay.

(08:57):
So hope hall, she heard that youwere going to be on and then we
got john edwards.
I already said that he wassipping on some Yukon Jack.
Welcome everybody to thepodcast.
So we've got some really coolnews about our sponsors.
And then we got a cool newsabout the Thursday next week not

(09:19):
this week, but Thursday nextweek.
So let's just start off.
The first news is our sponsor,middle west spirits, uh, has
acquired and purchased old, thebrand old elk.
So not only did they just buildthis giant distillery here in

(09:40):
in ohio, in columbus, ohionow've got and they've got two,
because he's still using a 24-7,you know custom pot still,
custom column pot stillsituation that's running 24-7 at
the craft distillery and thenhe's running this giant

(10:00):
distillery.
I mean the problem.
You know the things that he wastalking about last time about
rick houses.
He's basically filling a rickhouse every 40, 45 days.
Oh, that's crazy.
So this is the kind of this is.

Speaker 4 (10:17):
This is a production in the distilling industry.

Speaker 1 (10:21):
It's unlike any other distillery in ohio ever.
I mean this is by far.
This is playing with the bigboys and he does, he does it all
and he, he knows what he'sdoing.
Also, I mean, I've tasted his.
Uh, he took um.
I believe he's 2000.

(10:41):
It was, uh, 10 years oflearning before he got to this
point.
So I mean it's just awesome.
So they're going to have theOld Elk brand and I am working
on getting Ryan on Middle Westof spirit.
Yeah, I'm working on gettingRyan on to talk about that and
what that actually means to them.

(11:01):
There's a lot of stuff thatthey do that uh, we're just
going to get in more into the.
Before we were getting into themiddle west and then also the
expansion, but now we're goingto get into the brand expansion
with him of what he's, what he'sdoing and where he's going,
because just when you meet ryan,it's just a fantastic.

(11:22):
It's just such a greatexperience.
And then our other sponsor,whiskey Thief, walter Zausch.
Ben Eves was at KentuckyArtisan Distillery and he had
moved to Old Carter and, forwhatever reason, he went to old

(11:44):
carter and they needed adistiller.
It didn't work out.
I don't know any details orwhatever, but uh, walter's
friend, who worked for kentuckyartisan distillery, had heard
that ben didn't.
It was needing a job.
So walter said he didn'tinterview him and ben is now
working at whiskey thief ThiefDistillery with Derek and Kelly

(12:08):
there, and so now thatdistilling team is going to be
pretty strong.
But then you hear the news thatLisa Roper Wicker has been
hired at Whiskey ThiefDistillery.
I mean, I'm trying to get themon this Thursday or next Tuesday
for the podcast and he wants tohave Lisa, kelly, derek Ben and

(12:37):
himself on all at once.

Speaker 4 (12:41):
That way I was going to ask a few questions, but I'm
going to save those for thepodcast and that way they can
answer all those questions then.

Speaker 1 (12:50):
And then, and then everybody can tune in and hear
all the answers, because that'sexciting news right there, right
, and then listen to this newsGreg Schneider has gone to four
branches and we know that hemade that announcement in our
conference.
Town branch what Branch?

(13:10):
Not town branch?

Speaker 4 (13:11):
Four, branches Four branches Four branches Okay.

Speaker 1 (13:15):
The four branches of the military is what it stands
for.

Speaker 4 (13:18):
Okay, okay, okay.

Speaker 1 (13:18):
And it's owned by the military people, the owners.
I'm I'm meeting at this moment,but he contacted me and next
thursday they are going torelease.
Now he I don't know if I can getyou guys a sample it depends on

(13:41):
how fast they get me the sample, but they airmail the 250th
anniversary um bottle forcelebrating the 250th year of
the all the military, and that'sgoing to be coming out and
they're going to be on and we'regoing to meet them and we're
going to start the process ofmeeting the people of our good

(14:06):
friend, greg Schneider.
You just trust him for where hewent right.
Yes, I think he's learned a lotin the past years with Chicken
Cock and I think in thissituation it's very similar to
what he was doing.
But at the same time I reallybelieve that the ownership and

(14:26):
him are more of a partnershipinstead of a dictatorship that
he was experiencing at the otherplace.
So it should be a fantasticmarriage.
And I'm not saying anything,chicken Cock Whiskey right now
is producing and still puttingout stuff, and Tyler's there.
So at one point, you know, I'llprobably reconnect with Tyler.

(14:49):
They're going to be at theKentucky Bourbon Festival, so
that's going to be very, veryinteresting.
But Four Branches with GregSchneider is freaking awesome.
So there you go.
I mean, how many times do wehave this much news, right?
Oh?

Speaker 4 (15:05):
Oh, what is that?
We could build a whole podcaston just the news that we just
put out.

Speaker 1 (15:12):
Yeah, and so very, very excited.
Is that all right?
Absolutely Got the commentsback.

Speaker 3 (15:20):
We've got a lot of viewers that are veterans or
family members of veterans, andso the Corps branches is really
exciting.

Speaker 4 (15:28):
Yeah, and we've got people that are currently
serving in the military.
Absolutely, they're followersof the podcast.
So that's awesome, awesome news.
So that's awesome, awesome news.

Speaker 1 (15:44):
So the other thing that happened that you don't
last week, when Nobbs was on, hecame on and told me instantly
how to get the barrel, the nocksto work.

(16:08):
Watch this.
I bet you heard that.
I heard that.
Yep, and he's like it was sodumb.
I've been trying to work on thisproblem for weeks and weeks and
weeks and months, months andweeks and years, maybe six
months at least, yeah, and hegets on and in the pre, in the

(16:30):
pre thing, he goes, he goes, hegoes, he's got this, he's got
his little gong, that's how herates it.
He does little gongs while I doknocks, and it's a little tiny
gong with a little tiny thingthat makes a ting, and he
couldn't hear it.
He goes hold on, let me see.
He goes in there and all of alittle tiny gong with a little
tiny thing that makes a ting,and he couldn't hear it.
He goes hold on, let me see.
He goes in there and all of asudden he goes ting and he goes.
Can you hear that?
And I'm like, yeah, I go.

(16:51):
What the heck did you do?
He goes, let me show you.
And within 45 seconds I had thenox on.
So I mean, I mean we knew itwas all about noise canceling.
I wasn't thinking it was.
I thought it was my microphones.
I wasn't thinking it was.
I thought it was my microphones.
I wasn't thinking.

Speaker 4 (17:07):
We kept telling you it was noise canceling.
I knew it was noise canceling.

Speaker 1 (17:12):
But I thought it was noise canceling on my microphone
.
I didn't realize it was in theZoom settings.
We kept telling you it was inthe Zoom settings.
Well, I'm going to tell yousomething, but you don't listen.

Speaker 4 (17:24):
No, no, no, but we're just, we're just like
undergraduates of tiny, buthoney's up here working on here.
Just so you know we're notwe're over 30.

Speaker 3 (17:34):
So just so you know, just so you know nash, you could
have done it too.

Speaker 1 (17:39):
He did it from his computer.
Like you could have helped meout too.
You could have went in thesettings and changed it, but you
know.

Speaker 4 (17:47):
I don't have time for that.

Speaker 1 (17:49):
I got a business to run.
So in other words, you justtell me things.
Is that how it works?
I tried to tell you yeah oh mygod wait, but are you gonna pour
yourself the stag from thebrown bag group?

(18:10):
I'll do that later well, I'mdoing that now in my scotchy
bourbon boys blend.
This is courtesy of the whiskeydoctor also, but this is not
outside the borders, all right.
So let's get into this.
It's starting our segment.
This will be the old louisvillebarrel bottle breakdown of

(18:37):
eiffel whiskey, german ryewhiskey and, uh, old louisville
is a great sponsor of this.
Amin, down there you talk aboutAmin Super Nash.
You tell everybody about howawesome Amin's experience is.

Speaker 4 (18:54):
Amin at Old Louisville Whiskey.
It's in Louisville, rightdowntown Louisville, about five
miles right off of Whiskey Road,right off the interstate
Louisville, about five milesright off of Whiskey Road, right
off the interstate.
Every time you go there it's abarrel pick experience.
You taste and feed from thebarrels.

(19:16):
He's already got bottles thathe's already got poured up.
You can either purchase one ofthose or, like I say, you do a
tasting when you go back in theback of the warehouse there.
Oh my gosh, and such apersonality like none other.
Like I say, he treats you likefamily every time you go there.

(19:36):
You can't go wrong when you gothere and and you'll taste every
barrel.
He will not release or let youtaste anything less than seven
years old in there and we'vetasted some as old as 20 years
old in there.
So if you get a chance, go downand see Mean Karood at Old

(20:03):
Louisville Whiskey Company,right off the interstate in
downtown Louisville, and you'llhave one of the best whiskey
experiences you can get.

Speaker 1 (20:13):
That's awesome.
That is awesome.
So the Barrel Bottle BreakdownScale is based off of four
categories Nose, which is thesmell, taste, body and finish.
Uh, you can get four knocks inthe the nose and you can get

(20:34):
four knocks in the body, and youcan get up to five knocks in
the taste and the finish.
Now, if one of the categoriesis exceptional, you can give it
a butt up.
So that's what we're looking at.
This is you can see the bottlewith Randy, maybe you can with

(20:55):
the whiskey doctor.
You can hold that up, and thereit is.
This is you can pick this up ata total wine, correct?

Speaker 3 (21:04):
No, you can pick this up at a total wine, correct?
Oh, and let me, if you don'tmind, I'll just start in with a
little discussion of what we'relooking at tonight.
Okay, um, we're going to belooking at whiskeys from all
over the world.
Um, japanese, obviously.
I've got some stuff fromaustralia, some stuff from spain
, some stuff from slovia allover.

(21:26):
But I started with the Germanbecause that's where I basically
started.
I was a year less than twoyears old when dad got
transferred to Germany.
He was career army, sobasically I learned German about
the same as I learned English,and so that's the reason I

(21:46):
wanted to start with this.
This particular rye is from theEifel region of Germany, which
is the western side binding upto Belgium.
They actually call that kind ofthe German Siberia.
It's not really nearly as coldas Siberia, but it's more of a
northern Atlantic temperate zone.

(22:07):
But they picked that.
The rye there is very, verygood because the soil there is
volcanic soil which allows for alot of really interesting
flavors.
And, as you know most of youprobably know, or some of you do
anyway ryes were some of thefirst whiskeys we ever had in

(22:30):
the US, and that's because wecame over from Europe, and they
don't grow a lot of corn inEurope, not nearly as much as we
do here and so ryes were someof the first things George
Washington's Mount Vernon hadryes, and we've all tasted that
before those of us at Scotch andBourbon Boys.
So ryes are much heartier thancorn and create some really

(22:57):
interesting flavors.
Sometimes they can get to bealmost bitter.
I didn't find this one to bethat way.
We'll talk about it soon.
Almost bitter I didn't findthis one to be that way.
We'll talk about it soon.
Stefan, who is the one that isthe distiller, the owner of the
distillery?

Speaker 1 (23:17):
uses a column still to start with, and then he
redistills it in a pot still.
So what is the mash bill.

Speaker 3 (23:23):
I don't think he tells the exact mash bill, but I
can tell you because it's onthe bottom it's 90% German rye
and 10% barley malt.

Speaker 1 (23:32):
Right, and so usually there's a lot of reasons why
corn's not used in anything else, anywhere else in the rest, I
suppose if there's someMexicanican whiskeys, as far as
that goes they might use corn,but in open I've got some
mexican whiskeys that are cornyes and uh, but, like here in

(23:53):
the united states, the reasonwhy corn, even on our rise, you
know it's got to be 51, at least51 rye, and a lot of the ryes
are like 65, 70 percent and thenthose there might be 20, 20,
you know, 25 percent corn andthen two percent malt barley,
although there is the famous 95rot, 90, 95, 5 rye that a lot of

(24:18):
people make, where it's all ryeplus, you know, five, 5% barley
.
But a lot of the ryes in theUnited States will contain corn,
whereas the ryes that you wouldfind in the rest of the world,
as far as I've seen, don'tusually contain corn because
corn isn't a heartily growngrain there, as far as you know,

(24:40):
using it where there's asurplus.

Speaker 4 (24:45):
Let me ask you too.
It's a 92 proof, right, Right?

Speaker 3 (24:51):
uh, yeah, 46 percent.

Speaker 4 (24:53):
So yes, yeah 92 proof and it's uh eight.
From my information, it's uhage five plus years, according
to the information that I gotseven to eight years for this
one.

Speaker 1 (25:05):
Seven to eight years, okay, yes and if you look at it
now, I would say if it was agedseven to eight years, it was
aged seven to eight years inused whiskey barrels.
In what?
In used whiskey barrels, it'skind of light.

Speaker 3 (25:21):
It's aged.
It's actually aged in severaldifferent barrels and I'll have
to find where I had that writtendown and it's actually.
I said seven to eight.
It might actually be eight tonine.
I'd have to go.
I've got information from twoor three different sources.

Speaker 4 (25:37):
But it's….
What year is that bottle, Randy?

Speaker 3 (25:41):
Sorry.

Speaker 4 (25:42):
Can.

Speaker 3 (25:43):
I ask you, what year is that bottle?
This is a 2021.
2021?
Yes, sir, and that does make adifference.
That's a very good point.

Speaker 4 (25:50):
This 2019 looks totally different than the 2021,
just yeah and and the notesthat I got and the reason is the
notes that I got and and Ipulled it up for the 2021.

Speaker 3 (26:03):
Okay, it's saying that here, that the age is five
plus years right and and, ofcourse, seven would be what I've
got says that it was sevenwould be so right in there is 5
plus, so yeah this says it wasaged for 2 years in ex-Bordeaux
cast, another 2 years in Malagacast and a final year in German

(26:29):
NY-NORC cast for a minimum of 5years.
But something else I read saidit was longer than that.
So what you got does correspondwith this, but, like I said, I
read a different review thatsaid it was a little bit longer
than that.

Speaker 1 (26:45):
The Pinot Noirs definitely come through on the
nose.
I'll give you guys a story.

Speaker 4 (26:56):
I'll give you guys a story.
One thing that I saw that wasinteresting is that the rye

(27:20):
grains where they're grown therein that volcanic soil said that
it really adds a lot of flavorto that rye grain and that it
holds up year after year, unlikewhat is grown in American soil
and stuff like that, because thesoils like in American soil is
that the soils break down afteryears.
But in this region that they'retalking about, they said that
this soil really holds up withthe nutrients and stuff and that

(27:42):
because of the volcanic ash andstuff that's in it, it really
holds up and these grains reallygrow and they're really fertile
and really produce a lot offlavor to the grain.

Speaker 3 (27:57):
Morgan made a comment here he's got a rye that's 80%
and he said you never know it'sa rye because it was aged eight
years.
One thing I want to point outtoo is you know, a lot of us
think of Germany as a beer placebecause there's a lot of really
good German beers.
But it says as a whole, germanyhas a massive distilling

(28:22):
presence between privatedistilleries and commercial
distilleries.
It said there's as many as20,000 private and commercial
distilleries, which just dwarfsthe rest of Europe.
I mean Scotland, for instance,has, according to this, 150

(28:43):
roughly.

Speaker 1 (28:46):
Yeah, but a lot of when it comes to distilling it
depends on.
So that's telling me that, likeprivate distillers, they're
doing a lot of private stuff,that they do their own bottles
and everything.
But it tells me also thatthey're not doing the contract
distilling thing.
There, like, each distillerydoes their own whiskey Whereas,

(29:10):
like in Ireland, there's a lotof different brands that
exploded, but it's all beingmade by the same base
distilleries and the same thing.
In Scotland You've got all thebase distilleries, they do the

(29:32):
distilling, and then there's alot of brands that buy from
those distilleries the barrelsand make their own brands.

Speaker 3 (29:34):
Right, yeah, according to this, of the
commercial distilleries thereare about 307, I think I read.
I'm sorry, yeah, 307 activecommercial distilleries in
Germany.
If you think of the size ofGermany and I honestly don't
remember, but it's certainlysmaller than just the state of
Texas- yeah, it's on the sameGermany's a little bit bigger

(29:55):
than Wisconsin state of Texas.

Speaker 1 (29:56):
Yeah, it's on the same Germany's a little bit
bigger than Wisconsin.

Speaker 4 (29:58):
Yeah, I'm just reading here that Germany as a
whole has a massive distillingpresence as many as 20,000
private and commercialdistilleries in the country,
many times the number recognizedin the United States.

Speaker 1 (30:15):
So you're not listening to Randy?
Yeah, because he just said.

Speaker 3 (30:21):
I reworded it a little bit, Martin.
Yeah, as a school teacher, youhave to learn how to reword
things.

Speaker 4 (30:28):
I know I didn't listen very much in school.

Speaker 1 (30:33):
Well, that is obvious , that was obvious.

Speaker 4 (30:36):
I'm just kidding you there.
I did.
I was a very good student, Ihave no doubt.
I was trying to read and takein all this because I had just
downloaded it earlier, and soI'm trying to read and keep up
with you two at the same time.

Speaker 3 (30:56):
Well, I'm going to read and keep up with you two at
the same time.
Well, I'm going to get on thenose.

Speaker 1 (31:00):
What do I get?
The Pinot Noir, I get a char.
Almost like a scotchy nose.
There's a.
There's a char, there's some.
What is that?

Speaker 4 (31:17):
That malty note.
But I I'm getting that thatlight grape, uh like from the,
uh from the wine.
I don't see, I got a little bitof grape yeah, a little bit of
white like white grape.

Speaker 1 (31:28):
yeah, yeah, the pinot noir kind of I.
I get more of the wine, thewine aspect of it that's like
the white grape.

Speaker 4 (31:39):
But you guys know that Permanent white grape, I
mean, if you want to put it thatway.

Speaker 1 (31:45):
Jeff Ryes are just not.
There's some ryes that are justhorrible to me and ryes are not
my thing.
Some rise that that are justhorrible to me and rise are not
my thing.
But I also 100 percent respectthe fact that just because I
don't think it's the greatest,that means there's a lot of
other people that love rise andthat there's there's nothing

(32:06):
wrong with that.
That's one of the things.
But that's a hard.
Rise are hard.
I was very interested in thisone.

Speaker 4 (32:12):
Now, well, one thing too, is that this is not what
you would call, or typicallycall, a straight rye whiskey,
because it's finished in a PinotNoir and it's also I'm not
exactly sure what that Malagawhere I was reading.

(32:35):
Yeah, the second fill was inMalaga, cass.
Do you know what Malaga is,randy?

Speaker 3 (32:43):
No, I did not look that up.
I think it's a type of wine.

Speaker 4 (32:47):
It's got to be some type of wine, because they
mentioned the wine region inGermany here several times in
this reading.
So I've got to say that Malagais some type of a wine.
No, it is.
The first bill was in the PinotNoir.

Speaker 1 (33:08):
It has picked up a really nice length.

Speaker 3 (33:12):
It's a Spanish wine, a Spanish wine.

Speaker 4 (33:16):
A Spanish wine, and then also, too look at this, I
mean, you know, like the firstwas, like the Bordeaux, I mean.
So you're talking like almostthree different types of wine
casts of Bordeaux and then aSpanish Malaga wine, and then a
Pinot Noir.

Speaker 2 (33:39):
Walker says, that's in that alone Do not be no, no,
no, walker can't.

Speaker 1 (33:45):
He's putting out his ratings.
You can give Walker's ratingswhen we rate.

Speaker 3 (33:50):
No, I wasn't going to give his rating.
I was going to tell what he goton the note.
Yeah, he's getting spearmintand anise and that's that's all
I was gonna say.
I'm not giving his ratings isthat?

Speaker 1 (34:01):
is that anise or anise?
That's what I said.
What'd you hear?
I heard anise I've got a littleanus I said anise it's anus.

Speaker 4 (34:16):
Yeah.

Speaker 1 (34:17):
What Randy said it's a gem.

Speaker 4 (34:22):
That's what I said it's a gem of a whiskey, a rye.
Have you tried it yet?

Speaker 1 (34:38):
I've smelled it and I've looked at the body and the
body on the it's got wide, longlegs.
It's, it seems very vis.
The viscosity is there.
Now I am in honor.
I'm drinking this out of thishand-blown glass from maker's
mark.

Speaker 3 (34:45):
You know, this makes me feel like I'm a peasant in
germany well, I'm drinking mineout of my, where somebody took
time to hand carve the wordscotch and bourbon boys on it.

Speaker 2 (34:57):
All right.

Speaker 4 (35:02):
I got one of those glasses that I'll.
He had me scratching it inthere with my pocket knife.
He ran out of them a coupleyears ago.

Speaker 3 (35:15):
So you took your exacto knife out and carved it.

Speaker 4 (35:18):
Yeah, yeah.
He said here, you work on thisbox while I work on this box, so
you must have got one of mine,because it's legible.
You know, as I compare it.

Speaker 3 (35:29):
It's really not a fair comparison.
It definitely doesn't compareon the nose to me to a bourbon
at all.

Speaker 1 (35:39):
Well, it's a rye yeah .

Speaker 3 (35:40):
Yeah, but as I compare it, say, to Michter's or
some of our other good Americanryes, the nose is much softer.

Speaker 4 (35:53):
Yeah, that's what I was going to say.

Speaker 3 (35:55):
It's like a like a tea, like a black tea.

Speaker 1 (35:59):
You can get, you can you know it's it's, it's mellow.
I mean, yeah, the whole thing'smellow.
Yeah, I can't say it tastesunlike anything I've ever tasted
, that's for sure.
It doesn't taste like anyAmerican rye I've ever had.
As far as comparing it toMichter's, michter's has enough

(36:21):
corn in it.
You know, in their ryes they'reputting corn and they really
have perfected, making a ryeactually come close to tasting
like a bourbon.
It's the only rye I've evertasted where I've rated it
higher than a bourbon.
I was tasting so, but this isdefinitely not a bourbon.

(36:43):
Oh, it's definitely not, but itseems to me there's a lot of
scotch aspect to it.
There is a smokiness.

Speaker 4 (36:54):
You get that maltiness of of scotch aspect to
it.

Speaker 1 (36:55):
There is a smokiness, you get that maltiness of a
scotch, but it's got thatsmokiness too that almost
there's.
It's almost a peat smoke,almost Like a very light
smokiness to it mid-palate andthen, and so it reminds me of a
combination of a, a mellow ryemixed with a scotch it's really

(37:21):
unique.

Speaker 4 (37:21):
Mart morgan.
Good night.
Appreciate you tuning in to us,brother.
Good night mark.
Oh I, I almost get a little bitof that smokiness on the nose,
you know I do Like a scotch.

Speaker 1 (37:37):
Yes, it's very scotchish on the nose, yeah, but
there's an aspect of spearmint.
I'll go with that.

Speaker 3 (37:50):
I think we're going to find that scotchy type thing
throughout a lot of ourinternational whiskeys.

Speaker 1 (37:56):
Well, they use mostly single malt.
Yes, when it's a single malt,that's what it is.
I mean, there's no doubt, andsome of them have you know, it
might not have the smoky peataspect of it, but it's a single
malt, but this is a rye, it's aGerman rye.
Rye, it's a german rye, um one.

(38:20):
I was very interested becausenot only is my last name mueller
but at the same time, uh, it'smy ancestry germany.
But, um, I, I've spent thefirst 40 years of my life in
milwaukee talk about a city thatmakes beer.
So I, I moved from a city where, if you looked in the phone
book, it was like 20, 30 pagesin the yellow pages of different

(38:42):
Muellers.
And then I moved to Canton,where I'm one of five.

Speaker 3 (38:54):
Children are age when we talk about yellow pages.

Speaker 4 (38:57):
Yeah, you know I really like the nose on it as
light as it is.
You can really smell a lot ofaroma.
I'm ready I mean at least.
I can, I mean at least I can.

(39:17):
It's unlike any other rye thatno, there's an it's.

Speaker 1 (39:22):
When I smell this, I think I'm smelling a scotch
opposed to a rye.
This is this leans way moretowards the scotch flavor than
the rye flavor it.
What I could smell the what thefinishing's done to the some of
the rye.
Flavor it.
What I could smell the what thefinishings done to the some of
the rye, because I I smell thedill aspect behind.

Speaker 4 (39:43):
It's not there oh, there's where it comes in.
You do smell, have that dill nono, no, no, no.

Speaker 1 (39:50):
I smell it, but it's like it's.
There's a there's a stinginess,but it's completely covered up
by three different barrels,different wine barrels and and a
lot of times when you get thatpickle flavor on a rye that I
don't like, or the formaldehydethat I don't like, there's also
a heavy spice, because rye isknown for its spiciness.

Speaker 4 (40:15):
This does not have any that I think I'm not getting
any spice, I'm getting likesourdough, I'm getting a little
bit of grape, I'm getting thatmalted maltiness, you know, like
from a scotch that's what I'mgetting on the aroma no, the the
one thing I'll have to say.

Speaker 1 (40:34):
It is so easy that the finish.
Here's what.
This is what the hug's missing.

Speaker 3 (40:48):
You know what I mean.
This could get you in troubledrinking, like I said, it's
almost like drinking tea.

Speaker 1 (40:55):
Yeah, Right, but there's no that hug that you get
from Rye's and whatever fromKentucky, Rye's and bourbon's
it's non-existent.

Speaker 4 (41:03):
Kentucky Rye's is not there, yeah.

Speaker 3 (41:07):
Now it'd be interesting.
Let me see this other one I'vegot.
It's the same proof.

Speaker 4 (41:12):
I think that to me that's.
Is it the same proof?

Speaker 3 (41:19):
It's the same proof.
It's a lot darker, but it's thesame proof.

Speaker 4 (41:25):
I wonder if it was.
Is it like the same agingprocess?
I don't know.

Speaker 3 (41:32):
He uses different barrels every time.
Okay, I don't know if he usesdifferent barrels every time.
Okay, so that's what I wasgoing to read here this is, I
mean it's almost like there area couple of other American

(41:52):
distilleries that it's almostlike a one-off.
You know they do it and thenit's done, and they do it again
and it's done.
They don't do the same thingover and over, right.
He's that way.

Speaker 2 (42:03):
Dettling's that way to some extent.

Speaker 3 (42:09):
Glen Creek.
Glen Creek is definitely it.
David definitely is.
From what I read about Stefan,sounds like he and David and
probably cut out of the samecloth yep, actually I've tasted
something like this at GlensCreek.

Speaker 4 (42:26):
Stefan single malt whiskey.
The German rye goes through adistillation typical of the
Eiffel region a primarydistillation in a column, still
on the grist, after a 72 to96-hour fermentation with a
second run through a smallcopper pot still.
The resulting high wines comeout between 65% to 70% ABV and

(42:51):
is lower to 60% for barrel entry.
The scale is again small onebarrel.
60% for barrel entry.
The scale is again small.
One barrel out, one barrel in.

Speaker 3 (43:00):
He's got room for 56 barrels.
I think I read somewhere.
And he sells one, he makesanother.

Speaker 4 (43:05):
Yeah.

Speaker 3 (43:06):
Removes one out, makes another.

Speaker 4 (43:08):
Yeah, so yeah, that's almost like our friend, how
Stephen Beam started out.
Yeah, yeah, yeah.

Speaker 3 (43:17):
You know, guys, this it's not like anything we any of
us have ever had before, forsure.

Speaker 1 (43:23):
I said that.

Speaker 3 (43:25):
I know you did, but you didn't say the second part,
but it's really got.
At least for me it's got aplace on my shelf, because it's
one that just every once in awhile you'd want to turn to and
say, hey, this is, this is whatI want today yeah, all right,
absolutely so.

Speaker 1 (43:44):
Let's start this barrel, this old louisville
whiskey company barrel.

Speaker 4 (43:49):
Bottle breakdown with uh we've already been through
how we rate it yep, let's uh getit going and you.
So what do you think?
Let's, let's let the whiskeydoctor start us off on the nose,
you know?

Speaker 3 (44:05):
on the nose.
I get just a touch ofastringency, not much at all.
But I get the other things.
You guys got a little bit ofthe smoke or the char.
What I don't get is thecomplexity that I get out of
bourbons.
So I would kind of I couldn'tgo any more than a three

(44:26):
probably, I'd say, but I mightagree with Walker with a two,
which is what he said, whichwould be up.

Speaker 1 (44:34):
All right, he goes two, one.

Speaker 4 (44:41):
Two Did you hear that Super Nash?
Absolutely, I fixed it.
Finally All right.

Speaker 3 (44:50):
Tiny Well.

Speaker 1 (44:55):
I talked.
There's an aspect of this thatstings my nose which makes it
interesting.
I would have probably initiallygiven this a one, but it gives
me that sting.
I don't pick up the negative,so I'm going to give it a two

(45:21):
also.

Speaker 4 (45:22):
Oh wow, one, I don't know Two.
When you talked about the stingwith that first and then saying
a one and then you came back toa two, that just kind of
puzzled me a little bit why, butbut just a little bit.
I mean it's just like wait, it's, it's a rye whiskey and you're

(45:45):
puzzled about me you puzzle meall the time about rice and I
never know what to expect, whichis great, you know, because,
like I say, I'm always getting atrue answer from you and I love
it.
So when I first started nosingthis, you know I'm picking up,

(46:12):
like I say, a little bit ofgrape, and then I'm starting to
pick up this maltiness and alittle bit of sourdough, but
then it sort of stops and then Iget that little bit of
astringent sting, from theethanol I guess, and I was
almost going to give it a three,but it's not quite there,
because I'm like with Randy,it's not really that complex, so

(46:36):
I'm gonna have to go a two alsoone, two.

Speaker 1 (46:43):
So we got walker giving it a two also now.
So super nash, I'm gonna takethe body one second I have one
question, since walker's on here.

Speaker 4 (46:56):
Do you want me to put him on this so that we can list
?
And he's tasting it.
So he has.

Speaker 1 (47:03):
He has a sample and you can include him because uh,
all right, so the whiskey doctorand and the walker um, they are
good friends.

Speaker 4 (47:13):
I met uh well, I met randy because of walker and I
got a space for him right hereat the end and I'm putting a w
for walker and I put him downfor a two okay so I'm gonna go
forward on the body.

Speaker 1 (47:29):
All right, I think the body is the strong point of
this whiskey.
Okay, in the glass theviscosity is fantastic.
It's a 94 proof, correct.

Speaker 4 (47:43):
Is that what we were talking about?
96.
92 proof.
92 proof.
That's true, it goes through 92proof Every aspect of
everything.

Speaker 1 (47:54):
So it does hit my cheeks.
If I do a Kentucky Chew, ithits my cheeks, it hits my
tongue.
The body on this is the strongpoint.
I'm going to give it a threefor the body, out of four One,
two, three.

Speaker 4 (48:13):
Three, three.
I guess that would be me next,for I just got to agree with you
.
I think the body is very goodon it.

(48:35):
It's kind of a little bit thickin the glass, very sugary.
Don't quite think it hits.
It.
Don't hit the sides of my mouthlike I'd like it to, like the
body of a rye normally does.
So I'm going to have to givethe body a two, one, two.

(49:03):
I'm gonna go ahead and sinceWalker's in here, he's already
got his up and he gives the bodya two also, and I was looking
to see he says very subtle for arye and not very spicy.
Well, he went on to say it'sfinished.

Speaker 3 (49:31):
But what did you give it there?
Whiskey?
Doctor Walker didn't say muchabout the body, just a.
Yeah, I would give it a three.
I love the legs on it, I lovethe fullness, without being
overpowering.
It's just, it's something youcould roll around in your mouth
in minutes and not and not beingknocked out.

(49:53):
Some of these things you rollaround, they start burning or
hug, but it just it's.
I'd give it at least a three.
Okay, I actually want, if I can, I want to go backtrack because
since I'm emptying my glass,the nose is improved a lot.
If I go off the top of it.
I'd like to change my nose to athree.

Speaker 4 (50:13):
Oh, there's no change .

Speaker 1 (50:15):
No, no, no no, there is changing.
We haven't finalized.
Give it a three, oh we can Okay?
That's never been a rule.
I mean, for God's sakes, Ichanged the whiskey of the year.
I said oops the whiskey of theyear is not what we picked.
I mean, if I could do that, Icould go back a podcast and

(50:38):
change my mind.
Then you can change.

Speaker 3 (50:39):
If he wants to give the nose a little bit higher,
that's fine hey ladies, I'mdefinitely picking up, okay,
guys complexity in the nose nowthat I got an empty glass all
right, so you're three on thebody, one on the nose two, three
on the, you're three on thebody, one, three on the nose,
two, three on the body and threeon the nose.

Speaker 1 (51:00):
Well, I'm not the nose.
You don't get the third, thethird knock.
You just get to change it inthe in the.

Speaker 4 (51:05):
It's a side note While we're saying this, walker,
you need to be starting to you.
Gave us your, your nose, bodyand your finish, but I need a
number from your taste.
It's there, it's there.

Speaker 3 (51:23):
You're tasting it, you chime in on your taste and
he's got.
He's got the same numbereverywhere yeah, he's got all
four.

Speaker 1 (51:28):
There's four twos there, I see now.
Yep, yep, yep, I see now hey,did you know that there's 30,000
distilleries in Germany?
There are at least 20,000.

Speaker 3 (51:44):
There's not 30,000.
It's 20.

Speaker 1 (51:48):
I know I was given snatch.

Speaker 4 (51:51):
I reiterated what Whiskey Doctor said.
Oh, reiterated Private andcommercial distilleries.
Now, if it's a privatedistillery, does that make?

Speaker 1 (52:04):
them a moonshiner.
No, it's more like a stripjoint.

Speaker 3 (52:10):
It depends on the laws Over there.
I would doubt that becausesince they let kids drink at
what?
14 or something?
Yeah.

Speaker 4 (52:17):
No, they start drinking at 10 or 12 over there.

Speaker 1 (52:21):
You can start drinking wine in Europe at 10.

Speaker 4 (52:24):
But all right, randy, you do know that I was born in
Stuttgart, germany, right.

Speaker 3 (52:30):
I knew you were born in Germany.
I didn't realize it wasStuttgart.
Yep, it was Stuttgart.

Speaker 1 (52:35):
Yep it was Stuttgart.

Speaker 4 (52:36):
All right, yep Stuttgart.

Speaker 1 (52:37):
So what are you giving this Super Nash?
You start us off with the taste.

Speaker 3 (52:44):
Right.

Speaker 4 (53:00):
I really think that the taste is where it really
shines through.
I'm getting all these differentflavors.
I'm getting the grape, I'mgetting the sourdough bread, I'm
getting a little bit of brownsugar.
Big cat, sorry about that.

(53:25):
My cat's down here swinging thecherry around with the
microphone, playing with thecord, but several different
flavors and tasting thatmaltiness of a scotch, a little
bit of the smokiness, almost,you know, like almost like a
peak, just a slight hint.
So I'm going to have to give ita three.

Speaker 1 (53:45):
Three out of five.
Three out of five One, two,three.

Speaker 4 (53:51):
You hear all three, all three of them.
I mean you're banging thatbarrel, now I'm knocking it.

Speaker 1 (54:01):
Knocked it.
Anyways, that leads to you,Randy.

Speaker 3 (54:09):
I get the butteriness that the article talked about.
I get that out of it.
I get a little bit of darkchocolate, just a touch.
I get a little bit of the grapelike I said that's something I

(54:29):
could just swish around for 10minutes and be happy.
Yeah, I'm gonna give it notquite a five.
Give it a three or three and ahalf.

Speaker 1 (54:40):
It's not quite a four no, no, halves, just so it's
three gotta decide one, two,three.

Speaker 4 (54:45):
so just so you know, I've got to decide One two,
three.

Speaker 1 (54:52):
So just so you know this has nothing to do with the
distiller.
I find nothing Our listeners dowant to know, so tell us.
I find nothing wrong with themaking of this whiskey, but for
me I get the feeling that thisrye is being covered up by the

(55:17):
pinot noir, the little bit ofthe scotch smokiness and
whatever, and so the it's not anoff-putting like where I think
it's horrible, like it horrible.
It doesn't have any of theformaldehyde where it's just
rancid to me, but it's still onthe.

Speaker 4 (55:36):
I said goodnight to Walker.
He's got to go.
Goodnight.

Speaker 1 (55:40):
Walker, goodnight Walker, goodnight brother, he
says, sourdough was spot onright there.

Speaker 4 (55:48):
Yep.

Speaker 1 (55:50):
He said goodnight.
Then he's been making 14 othercomments, so I think he was
saying goodnight to Mark.

Speaker 3 (55:56):
Yeah, I don't think he was saying goodnight, but
anyways, because he's two hoursbehind us, or actually three
hours behind us right now.

Speaker 1 (56:04):
So none of it is like great for me and with my heart,
because I don't hate it, I wantto give it a two, but it's just
to me I would give it.
It doesn't quite make a two, soI'm giving it a one on the

(56:26):
taste.

Speaker 3 (56:26):
Fair enough.

Speaker 1 (56:28):
It's just honest of what rye is, everybody knows.
It's not.
I'm not saying if you like rye,there's nothing here in this
that you wouldn't, that you need, you would need to get, you
would want to drink this Ifyou're a big, if you're a fan of
rye.

Speaker 3 (56:46):
But when it comes to certain, I'm a rye guy, so to me
, I'm liking this.

Speaker 1 (56:51):
Yes, fan of rye, but when it comes to certain guy, so
to me I'm liking this.

Speaker 3 (56:53):
Yes, I get it.
Yeah, that's why we do this,these ratings.
You know it's a soft rot.
The thing I like about it it'sa.
It's a sophisticated ride to me.
It's mellow.
It's a mellow, it's mellow,it's velvety, exactly I mean the
colors.

Speaker 1 (57:05):
The color is pretty light because of the of all the
different use, you know, butthat's what you come to expect,
but there's still just that,that, that that taste isn't
something that I would like go,I need to taste that, all right.
So I give it a one.
So that brings us to the finishone.

(57:26):
It's a, it's a medium finish.
Um, there's a little bit ofsweetness in the finish and it
brings off, um, it does allright.
So I'm gonna go with the threefor the finish out of five.

(57:49):
It does finish in a way that'svery, I would say it has a very
comfortable finish.
There's nothing off-puttingabout it.
The flavors and the tastes arenot, for me, like I said,
off-putting and it's medium.
And then it goes um, it's justa little bit above average.

(58:10):
I mean, I think one of the mostaverage finishes are like Jack
Daniels regular, jim Beamregular.
That is the definition of youraverage bourbon, you know what I
mean.
And those finishes are aboutright there as far as length,
you know.
And this one, there's, there's,like I said, it's very mellow.

(58:32):
I mean, like you, I agree,randy, this is, uh, very
drinkable, all right.
What?

Speaker 3 (58:40):
I think I think one thing.
I think about this particularrye.
I think you would be doing it adisjustice to use it as a mixer
.
I think it stands on its own asa drinkable.

Speaker 4 (58:55):
I agree.

Speaker 3 (58:56):
I don't think, you know, there are a lot of things
out there that really make goodmixers.
This would not be one.
It's better by itself than as amixer.

Speaker 4 (59:05):
I think this is a great sipper.
Yeah, because of the earthinessI agree, like I said, the
flavors that just in his agingprocess, through the barrels,
the grain itself, I think I cantaste a few of the flavors of
the grain that he distilled itwith.
I really appreciate the processthat Stefan used to create this

(59:34):
rye whiskey and I like it and,like I say, this would be a good
sipper for, like I say everynow and then, just to sit back
and sip on, so rate the finish.
I was waiting on Randy.
Sorry, I would definitely gowith three.

Speaker 1 (59:53):
A three on the finish for the doctor One, two, three.
This is a lot of fun when youguys can hear it.

Speaker 4 (01:00:06):
Yes, it is Huge improvement All right, Just
talking about the finish on itTo me this is a little bit weak
on the finish because the bodywas a little bit weak to me.
I like tasting all the flavors,but they don't last Enjoy

(01:00:30):
sipping it, but it makes me theflavors dissipate too quickly
for me.
So, like you said, this is adangerous rye whiskey.

Speaker 3 (01:00:40):
Because you want to go back and have more to get
that finish.

Speaker 4 (01:00:43):
Yeah, because it's like a tea, and when I drink tea
I'm sipping on a tea,especially if it's hot.
This would be one that I woulddrink when it was hot and I
would drink it straight, withoutan ice cube.
I wouldn't chill it, but it'sjust.
To me it's a little bit weak onthe finish because the flavors

(01:01:07):
just dissipate too quickly.
They go away not too much of ahug.
So I would have to rate it a 2.

Speaker 1 (01:01:15):
So you give the finish a 2?

Speaker 2 (01:01:20):
2.

Speaker 4 (01:01:34):
between us was 38 divided by four we gave it a 9.5
overall rating.

Speaker 3 (01:01:37):
Considering some of us definitely were not right
people, I don't think that'soutrageous I, I, I.

Speaker 1 (01:01:43):
Nine out of 18 is an average 0.5 out of 18.
A little bit above average.

Speaker 4 (01:01:50):
Average finish.
That's a little bit aboveaverage Right, especially for a
rye whiskey, and I think withnow.

Speaker 1 (01:01:59):
What was the price point on this?

Speaker 3 (01:02:02):
It's about 70-something dollars, depending
on where you get it Mid-70s.

Speaker 1 (01:02:07):
Yeah, and you're talking about it's shipped all
the way from Germany.
It's mid-70s.
Yeah, and you're talking aboutit's shipped all the way from
Germany, it's mid-70s.

Speaker 4 (01:02:12):
That's the next question.
Where is that available?
Just overseas?

Speaker 3 (01:02:18):
No, I got it at a little store just south of
Atlanta.

Speaker 4 (01:02:24):
Okay, good, because there are some liquor stores
that do import.

Speaker 3 (01:02:30):
And I actually talked to the importer.
I've listed for a little whileon the phone and you can also
get it online.
I noticed three or four placeswhere it can be bought online.
Okay, so you can Google it andfind some place to get it.
Now I went on and tried thisone, which is the darker one.
This is a 2019, I believe,instead of 2021.

(01:02:53):
This actually has crap floatingaround in the bottom of it, but
I'm going to leave it there.

Speaker 1 (01:02:57):
Well, that's really dark right.

Speaker 4 (01:02:59):
Just to let everybody know, if you would do a
close-up of the 2020, the 2021,turn about 2021 around.
Well, I'm wanting everybody tosee the label.

Speaker 3 (01:03:11):
Oh, I'm sorry, I was just showing the color
difference.

Speaker 4 (01:03:14):
Yeah, just show everybody the labels real close
up, just in case they want to goout and find this.
This is 2021.
Yeah.

Speaker 3 (01:03:26):
And if you can find this one.

Speaker 4 (01:03:28):
I fold German rye whiskey Right, Just in case
anybody that's watching on ourpodcast, and if you can find
this one Eiffel German RyeWhiskey Right, Just in case
anybody that's watching on ourpodcast, because, like I said,
we have worldwide viewers andlisteners to our podcast.
If you want to go online, it'sEiffel E-I-F-E-L Whiskey Company
, German Rye Whiskey.

(01:03:49):
Go online, look them up andgive them a try, Search them out
and give Stephan a good reviewor, you know, pick up his
product, I went on and pouredthe 2019.

Speaker 3 (01:04:06):
On the nose, it's much more grassy and earthy than
the 2021.
It's got more of a hug on itthan the 2021 does, even though
they're the same, proofExcellent.
It's a little bit morecaramelly, a little bit more
sweet sugar brown sherry.

(01:04:27):
This would be one that you guyswould probably like more, to be
honest.

Speaker 1 (01:04:32):
There you go.

Speaker 4 (01:04:34):
Now the I probably would, but no, no, no.

Speaker 3 (01:04:40):
This one's more like a bourbon he would like it
better.
He would like it better.

Speaker 4 (01:04:46):
Talk about the grassy earthy type rise.
That's where he starts.

Speaker 3 (01:04:53):
Well, it's not.
I don't get any deal out of it.
To me it's.
The grassiness I'm talkingabout is the kind of thing that
I get out of some of our StAugustine stuff, which you guys
know I love Well.

Speaker 4 (01:05:10):
I just want to bring back a case in point when we
were at the Kentucky BourbonFestival three years ago and
there just happened to be acertain company's rye called
Seagrass oh God.

Speaker 3 (01:05:27):
I've got it.

Speaker 4 (01:05:31):
Well, we don't need to mention their name, but.

Speaker 3 (01:05:33):
I don't remember their name, I just know it's
Graybox.

Speaker 4 (01:05:37):
I can tell you their name, but I can tell you too.
I won't do that just because ofboth of us getting that sample
of that Seagrass rye and oh mygosh.

Speaker 1 (01:05:51):
It took everything I had to be polite.

Speaker 2 (01:05:55):
Oh, my God.

Speaker 3 (01:05:57):
See I would probably love it.
I've got a bottle of it here.

Speaker 4 (01:06:00):
And all that, and then that sample, oh my God.

Speaker 1 (01:06:05):
Well, I don't understand why.
Explain to me, but it's socaramelly too, but it's not
caramelly, it's like drinking.

Speaker 3 (01:06:16):
It's battery acid.
This is the one you didn't haveyet.

Speaker 1 (01:06:19):
No, you're not talking about seagrass, no.

Speaker 3 (01:06:21):
I'm talking about this, okay, I thought you were
mentioning seagrass.

Speaker 4 (01:06:27):
Let's just say that we both couldn't wait to get it
out of our mouth and into thetrash, can it?

Speaker 1 (01:06:32):
should have come out right back at them, but it
didn't.
But still, anyways, I have aquestion.
Okay, you go to the KentuckyBourbon Festival.
Why are they serving ryes?
It's not the Kentucky RyeFestival, it's the Bourbon.

Speaker 3 (01:06:46):
Festival.
Because, they can.
Yeah, they're serving anythingthey can sell.
It's made in Kentucky Threeyears ago.
It didn't have to be Kentucky.

Speaker 1 (01:06:58):
I mean, I'm going to tell you I'm excited for this.
I have not opened it.
I'm waiting for Walter to comeon.
You haven't tried that one.

Speaker 2 (01:07:05):
I did, I tried it with you.

Speaker 3 (01:07:09):
Yeah, that's why I won mine's.
I won't say mine's gone, butlet's put this one in my headway
.

Speaker 4 (01:07:14):
in mine I didn't get a sample of that.

Speaker 1 (01:07:16):
Jeff, well, you weren't there.

Speaker 4 (01:07:18):
You got to come to the events there, you're
supposed to send me a sample ofthat so that I could have for
the podcast.

Speaker 1 (01:07:24):
I can't send a sample of this because I'm opening it
on the podcast.

Speaker 4 (01:07:30):
How sample of this?
Because I'm opening it on thepodcast.
How am I going to do thepodcast without a sample?
I'll send you one.
I've got a lot of questions.
I've got a lot of questions foryou, does it?

Speaker 3 (01:07:38):
look like this one.

Speaker 1 (01:07:41):
Yeah, it does.
2025, May Day Rye.

Speaker 3 (01:07:46):
I've got one that's open.
I'll send you some.
So you've got Superdash.

Speaker 1 (01:07:50):
There you go.

Speaker 3 (01:07:51):
You're the man.

Speaker 4 (01:07:52):
He is.
You might be my new brother.
Are you kidding me?

Speaker 3 (01:07:57):
I might bring it up there because I need to get that
way anyway.

Speaker 1 (01:08:02):
Somebody mentioned, you guys are dressed like twins,
yeah somebody mentioned this.
Yeah, this is another one thatyou could have gotten.

Speaker 4 (01:08:16):
I wasn't sending this sample to you when this sample
was all mine you don't send meanything that you don't have to
anymore can I ask you a question, Nash?

Speaker 1 (01:08:30):
I probably sent you three or four boxes and it's
like I used to get stuff.

Speaker 4 (01:08:38):
I knew where this was going.
I used to get stuff.
You sent me three or four boxesin the last year.

Speaker 1 (01:08:43):
And what have I sent you?
No, not in the last year.
This year I've been sending youall the stuff lately and I used
to love.
I'm trying to let you catch up.
I don't know.
The only thing I'm going to dois muster.

Speaker 4 (01:08:57):
All I ever hear is I've got all these samples back
here.
Turn around and show everybodyall the samples.
I can't ever drink them all.

Speaker 1 (01:09:06):
We never do a podcast about we've covered a lot of
them, honestly oh, oh.
Now you're gonna change thestory no, that was a couple
years ago, but we've been, we'vebeen.
You know, there is a couple.
I mean, what is it uh?
What was it?
Uh, it was the gym.
No, oh, I never opened it.

(01:09:27):
Well, we did that.
We did the Jim Beam, the onethat Freddie and Fred did.
Which one was that?

Speaker 4 (01:09:36):
Jim Beam Signature Series.

Speaker 1 (01:09:38):
Yeah, but you sent that up to me and we were able
to do that podcast.
We've covered a lot of thesamples.

Speaker 4 (01:09:45):
One out of 120.

Speaker 1 (01:09:49):
You're on a roll Old Carter.
Old Carter 15, 16, 17, 18, 19,20, 21.
We did that one.

Speaker 4 (01:10:02):
Break out the Booker samples.

Speaker 1 (01:10:04):
I'm going to have to talk to Sherry Once all the not
only do you have your closetsfull still, but now you have the
shelves full.

Speaker 4 (01:10:13):
So now, sherry, Sherry on 12-hour shifts.
Please be quiet.

Speaker 1 (01:10:20):
I'm going to have to talk to her At one point.
You've got to start sendingbottles out.

Speaker 4 (01:10:27):
Sherry's not available.
She's on sleep request rightnow.
Sher she's not available.
She's on sleep request rightnow.
Sure she's not available.

Speaker 3 (01:10:35):
I'm going to make a suggestion, martin.
Yes, sir, why don't you startby sending a bottle down here
and make sure it makes it,because I'm closer than he is.
If a bottle makes it down here,then you can send one to him.

Speaker 4 (01:10:49):
Absolutely.
What do you need?
I'll send you anything,anything you need, brother.

Speaker 3 (01:10:56):
I have zero in the way of need of alcohol.
I've got plenty.
What would you like?
You know who knows.

Speaker 1 (01:11:04):
I think we all could.

Speaker 4 (01:11:07):
I need a shipping address.
I'll get you one.

Speaker 1 (01:11:13):
So, tomorrow Ohio's releasing high gold jet setting
barrels.
It's got a picture of the tailof a jet and there was 11
different barrels and all thelabels are just exclusive to
Ohio Rabbit Hole.

Speaker 4 (01:11:33):
High Gold.
You're talking about Rabbit.

Speaker 3 (01:11:39):
Hole.

Speaker 4 (01:11:40):
Yeah.

Speaker 3 (01:11:42):
That would be cool.
My wife went to Embry-Riddleand worked for airlines for like
12 years, that's cool, there's11 single barrels being released
, and so I'm kind of excited.

Speaker 4 (01:11:56):
Yeah, it's been quite a while since we've.

Speaker 1 (01:12:02):
Also right before the podcast, I got an email from
Luca Mariano and we got invitedon June 13th to their opening.
But I can't get up therebecause I've got second week of
June.

Speaker 4 (01:12:18):
Oh my gosh, Guess what.
I'm working this weekend andI'm going to be off.
You go, be off, you go, I can'tmake.
I can't make it because I'll bein cherokee, because, uh, I got
sherry tickets to winona juddconcert at harris cherokee so

(01:12:39):
you could have made it, but youdecided to go to a winona judd
concert they still have the samehead as they had a year ago.

Speaker 3 (01:12:47):
No, nothing's the same.
No, yeah, a year ago they namedhave the same hidden distiller
as they had a year ago.

Speaker 1 (01:12:49):
No, nothing's the same.
Yeah, a year ago they named themaster distiller was from Jim
Beam.
They let Jennifer go.

Speaker 3 (01:13:00):
Jennifer's the one that I know.

Speaker 1 (01:13:02):
Yeah, and she got married to a guy that used to
work at Broken Barrel.

Speaker 3 (01:13:08):
Okay.

Speaker 1 (01:13:10):
Just recently.

Speaker 3 (01:13:12):
I've got a bottle that we picked there.
We did a barrel pick there.

Speaker 2 (01:13:16):
And then I've got this.

Speaker 3 (01:13:21):
Jennifer Thief told me.
I said I like rye.
What's your favorite, your bestrye here?
And she pulled this out.

Speaker 4 (01:13:29):
Oh wow, look at that.
And she said this out oh wow,look at that.

Speaker 3 (01:13:31):
And she said I don't have any to put it in.
I said I can fix that.
I took one of these, ranoutside and dumped all the water
out and said here you go.
She filled me a water bottleand then I transferred it to a
glass when I got home.
I have no idea of the proof onit, nothing except that I know
it's a single-gallon rye fromLuca Mariano and it's wonderful.

Speaker 4 (01:13:53):
This is the drinking rye.
How about Rosen rye fromPennsylvania?
Which one Stolen Wolf Rosen rye?

Speaker 3 (01:14:02):
Stolen Wolf, is that like this one?

Speaker 4 (01:14:05):
That's close, yep.
This is the actual Rosen ryefrom pennsylvania yeah, the one.

Speaker 1 (01:14:11):
This is stolen wolf from pennsylvania too yeah, but
the rosin rye was a specificrosin rye.

Speaker 4 (01:14:18):
This was the first pennsylvania rye rye.

Speaker 3 (01:14:21):
I'm gonna say I'm not sure I know what that rosin rye
is yeah, the strain Rosenthalwas what they re-grew from old
Pennsylvania days.
This one was Eric and Alan.

Speaker 1 (01:14:41):
Eric and Alan.

Speaker 3 (01:14:44):
One of the distilleries I worked with is a
mid-20th century.

Speaker 4 (01:14:51):
Also our friend Patricia Larizio.
She was the one that wasinstrumental in bringing back
the rose and rye grain toPennsylvania and getting it all
started growing again alright,guys, we got to wrap it up on
the regular podcast.

Speaker 1 (01:15:13):
Let's finish that up.
Facebook and YouTube feel freeto stay.
Although YouTube has waned alittle bit, it did all right,
but thanks to Whiskey Doctor fordoing Whiskies Without Borders.
I think the first episode'sfantastic.
I love the Eiffel whiskeyDermen Rye, the sample that you

(01:15:38):
got.
We were able to get it out toeveryone, so next time I hope CT
can participate along withSuper Nash.
I would say let's do theIsraeli one.
Okay, yeah, no, I would saylet's do the Israeli one Okay.
Yeah, no, I've not tasted any of.
The only sample that I'vetasted was the one we tasted
tonight, because I tasted it asa different bourbon.

(01:16:00):
I thought it was a bourbon, andso it's kind of funny when you
do something like that, right,anyways, all right, it's kind of
funny when you do somethinglike that, right, anyways, all
right.
So, everybody, thank youtonight for watching uh,
facebook and youtube.
Stay, stay on for a coupleminutes.
I'll probably stay on for 15minutes after this, um, and

(01:16:21):
we'll invite everybody uh in thecomment center if they want to
come on and talk a little bit.
But uh, remember, uh, we're thescotchy bourbon boys
wwwscotchybourbonboyscom for allthings scotchy bourbon boys
t-shirts, glens.
Make sure you check us out uh onthe web.
And then also we are onfacebook, youtube, instagram and

(01:16:44):
x, along with apple podcastss,iheart and Spotify.
Wherever you can listen orwatch it, we're probably there.
Make sure you check us out andwhether you watch us or listen
to us, make sure you like,listen, subscribe, comment and
leave good feedback.
We appreciate everything you dothere.

(01:17:04):
Remember good bourbon equalsgood times and good friends and
family.
Make sure that you don't drinkand drive.
Drink responsibly and live yourlife uncut and unfiltered, and
little Steve-O will take us out.

Speaker 2 (01:17:33):
Oh, show me the way to the next whiskey bar.
Oh, don't ask why.
Oh, don't ask why.
Show me the way to the nextwhiskey bar.
Oh, don't ask why.
Oh don't ask why.
Oh, don't ask why.
For if we don't find the nextwhiskey bar, I tell you we must

(01:17:57):
die.
I tell you we must die.
I tell you, I tell you, I tellyou we must die.
Oh, what?